| Recipe ID | Recipe Name | Recipe Category | Food Category | Ingredients | Prep Time | Cook Time | Tags | Servings | Cuisine Category | Description | Preparation Method | Nutrient Values | Recipe URL |
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| rcp37154 | A Checkerboard Of Roses ( Flower Arrangements) | NA | Veg | [green asparagus, lemongrass, roses, asparagus] | 30 mins | 0 mins | [No Cooking Veg Indian, Valentines Day Indian recipes] | 1Makes 1 piece | Indian | While at a party where the game of chess was the theme, our flower expert sonal panchmatia was inspired to create this checkerboard of roses. The arrangement is particularly aimed at embellishing a low dining0table sit-down. Complementing the roses in the arrangement is fresh, green asparagus and fragrant lemongrass. | [Soak the piece of foam well in water before placing it on the tray. Keep the tray at the place where you want to set up the arrangement. Slice the foam to a very low height, in keeping with the height of your low dining-table sit-down., Depending on their thickness, make four equal-looking bundles of the asparagus, probably using 8 to 10 stems in each. Tie each bundle up with lemongrass and place the bundles along the base of the tray, forming a square. Then tie the four corners with lemongrass to hold the asparagus in place., Before using the roses, cut the stems to about 6" to 8" and leave them in water for about 1/2 hour so that they last longer. Here we have chosen pink and white roses., Place the roses first in the outer square of the sponge, alternating the white with the pink. Then, in a similar manner, fill up the whole square., To finish off, use the asparagus ferns to cover up any spaces where the foam is still visible., If you find asparagus difficult to find, use small drumsticks instead.] | [Not Given] | a-checkerboard-of-roses--flower-arrangements-37154r |
| rcp37261 | A Truly Delectable Bunch ( Flower Arrangements) | NA | NA | [] | 30 mins | 0 mins | [High Tea Party, Western Party] | 1Makes 1 arrangement | NA | This festive season make an irresistible bouquet that’s good enough to eat! | [Take a long kebab stick and tie one of the éclairs on top with the white thread., Make a loop with the thread and tie it securely to the stick., Take the second éclair and tie it at right angles to the first one., Tie the third éclair opposite the second one., Continue in the same way till you have tied a lot of éclairs on the stick., Wrap the rest of the kebab stick with green tape., Make many more sticks in the same way., Lay out the basket, roses and the éclair sticks. Use small fillers made of chocolate wrapped in cellophane and tied to toothpicks., Stick all the green fillers into the moss and then start adding the roses one by one., Now place the éclair sticks in between the roses and fillers., Arrange the éclair sticks in such a way that the bouquet looks balanced., Fill the gaps with the small chocolate fillers., Your delicious chocolate bouquet is ready!] | [Not Given] | a-truly-delectable-bunch--flower-arrangements-37261r |
| rcp37167 | A-bun-dantly Creative ( Flower Arrangements) | NA | NA | [asparagus, lavash] | 30 mins | 0 mins | [Western Party, Cocktail Party] | 1Makes 1 centrepiece | NA | A floral centerpiece always adds a touch of class to a formal sit-down dinner. If you're planning a party and are too busy cooking and cleaning, rope your children into making an unusual arrangement that combines the elegance of flowers with the versatility of bread. Sonal panchmatia shows how! | [Start by placing a protective covering over your table. Place a cane mat in the center of the table. Take 5 roll buns and place them horizontally on a mat at an equal distance form each other., Place a gerbera between 2 roll buns in a raised position as shown in the picture., Add some asparagus ferns to add colour. They can be placed beneath the petals., Cut the lavash bread into triangles of various sizes. Use raffia to tie the triangles around a round candle. Decorate 2 candles in this manner. Place the candles on oppsite corners of the mat near the bread., Your eye-catching centerpiece is ready., Raffia is a soft natural fibre sued for weaving, winding and making baskets, mats and many other items.] | [Not Given] | a-bun-dantly-creative--flower-arrangements-37167r |
| rcp3904 | Aam Chana Achar, Rajasthani Pickle | NA | NA | [grated raw mango, kabuli chana (white chick peas), turmeric powder (haldi), salt, fenugreek (methi) seeds, fenugreek seeds (methi) powder, fennel seeds (saunf), asafoetida (hing), nigella seeds (kalonji), whole dry kashmiri red chillies, chilli powder, mustard (rai / sarson) oil] | 10 mins | 4 mins | [Rajasthani Achaar Launji, Pickles / Achar, Indian Party, Non-stick Pan] | 2Makes 2 cups (28 tbsp ) | Rajasthani | aam chana achar recipe | Rajasthani aam chana ka achar | Indian mango pickle with chana | kabuli chana achar | with 35 amazing images. aam chana achar recipe | Rajasthani aam chana ka achar | Indian mango pickle with chana | kabuli chana achar is perfect to try in the summer season when raw mangoes are at a peak. Learn how to make kabuli chana achar. To make aam chana achar, combine the raw mango, turmeric powder and salt in a deep bowl, mix well and keep aside for 30 minutes. Squeeze out all the water from the raw mango in a bowl and keep aside. Keep the raw mango water and grated raw mango separately. Refrigerate the grated raw mango overnight. Combine the fenugreek seeds, kabuli chana and raw mango water into a deep bowl, mix well and cover and keep aside overnight. Combine the fenugreek seed powder, fennel seeds, asafoetida, nigella seeds, kashmiri red chillies, chilli powder along the grated raw mango and kabuli chana-fenugreek seeds mixture into a deep bowl, mix well and keep aside. Heat the mustard oil in a deep non-stick kadhai on a medium flame for 3 to 4 minutes or till red hot. Remove from the flame and allow it to cool. Once cooled, add the oil to the prepared mixture and mix well. Bottle the pickle in a sterilized glass jar and keep aside for 6 to 7 days. After 7 days, it is ready to eat. Quick-fixes are there for every dish, from soups to pickles. However, the slow and steady method, although laborious, is often the tastiest. You will realise this truth when, after waiting for seven days, you first relish a spoonful of this delicious Indian mango pickle with chana. A typical Rajasthani pickle of raw mangoes and white chick peas perked up with a large assortment of spices and preserved with mustard oil, this Rajasthani aam chana ka achar has a wonderful mix of flavours ranging from sour to spicy. Tips for aam chana achar. 1. Mustard oil can be replaced with sesame oil or groundnut oil. 2. Remember to heat the oil very well. This helps to increase the shelf life of the pickle. 3. But you need to cool the oil before adding. 4. Remember to sterilize the jars before storing the pickle, so it will keep well for much longer. Enjoy aam chana achar recipe | Rajasthani aam chana ka achar | Indian mango pickle with chana | kabuli chana achar | with step by step photos. | [To make aam chana achar, combine the raw mango, turmeric powder and salt in a deep bowl, mix well and keep aside for 30 minutes., Squeeze out all the water from the raw mango in a bowl and keep aside. Keep the raw mango water and grated raw mango separately., Refrigerate the grated raw mango overnight., Combine the fenugreek seeds, kabuli chana and raw mango water into a deep bowl, mix well and cover and keep aside overnight., Combine the fenugreek seed powder, fennel seeds, asafoetida, nigella seeds, kashmiri red chillies, chilli powder along the grated raw mango and kabuli chana-fenugreek seeds mixture into a deep bowl, mix well and keep aside., Heat the mustard oil in a deep non-stick kadhai on a medium flame for 3 to 4 minutes or till red hot., Remove from the flame and allow it to cool., Once cooled, add the oil to the prepared mixture and mix well., Bottle the pickle in a sterilized glass jar and keep aside for 6 to 7 days. After 7 days, it is ready to eat.] | [Energy, 95 cal, Protein, 0.5 g, Carbohydrates, 3 g, Fiber, 1 g, Fat, 9.1 g, Cholesterol, 0 mg, Sodium, 0.8 mg] | aam-chana-achar-rajasthani-pickle-3904r |
| rcp30931 | Aam ka Achaar, Mango Pickle, Punjabi Achar | NA | NA | [raw mangoes, turmeric powder (haldi), fennel seeds (saunf), split fenugreek seeds (methi na kuria), split mustard seeds (rai na kuria), nigella seeds (kalonji), asafoetida (hing), chilli powder, mustard (rai / sarson) oil, salt] | 15 mins | 10 mins | [Punjabi Raita | Punjabi Chutney | Achar, Pickles / Achar, Spicy Achar, Indian Party] | 5Makes 5 cups | Punjabi | aam ka achar recipe | Punjabi aam ka achar | mango pickle | with 27 amazing images. aam ka achar recipe | Punjabi aam ka achar | mango pickle is one of the favourites of all pickle lovers! Learn how to make Punjabi aam ka achar. To make aam ka achar, combine the mangoes, turmeric powder and 2 tbsp of salt and toss well. Place the mangoes on a sieve, cover with a muslin cloth and place under the sun for 4 to 6 hours. Combine the rest of the ingredients in a bowl and mix well. Add the mangoes and toss well. Bottle the pickle in a sterilized glass jar. Place the pickle under the sun for 4 to 5 days. This aam ka achaar can be stored for upto 1 year. During the mango season in the summer in Punjab, one can see at least two or three earthenware jars full of pickled raw mangoes maturing in the sun outside homes. This typical Punjabi aam ka achar recipe for making mango pickle is most popular in the region. This is a very simple recipe to follow. The combination of fennel seeds, nigella seeds with mustard and other pickling spices is what distinguishes this mango pickle from its equally famous Gujarati counter part. Sun-dried mangoes used in this pickle impart a salty chewy character and also improve the shelf life of the pickle. We recommend the use of mustard oil to make this aam ka achar as it is best suited for making achar. However, you can use any other oil if you wish to. Tips for aam ka achar. 1. Just keep in mind the basics of pickle making a clean sterilized jar and see that there is no moisture in the jar before adding the pickle. 2. Ensure that mustard oil forms a covering layer over the ingredients in the jar. This acts as a preservative and prevents spoilage. 3. We recommend you use a measured quantity of salt for this recipe to get the perfect taste. Also salt acts as a preservative too. 4. During storage, once in a while, take a spoon and mix the pickle in the jar. This is to ensure that the entire pickle is well soaked in oil. 5. Remember never to touch the pickle with your hand. The warmth of your hand may be a reason for spoilage. So use a spoon for serving. Enjoy aam ka achar recipe | Punjabi aam ka achar | mango pickle | with step by step photos. | [To make aam ka achaar, combine the mangoes, turmeric powder and 2 tbsp of salt and toss well., Place the mangoes on a sieve, cover with a muslin cloth and place under the sun for 4 to 6 hours., Combine the rest of the ingredients in a bowl and mix well., Add the mangoes and toss well., Bottle the pickle in a sterilised glass jar. Place the pickle under the sun for 4 to 5 days. This aam ka achaar can be stored for upto 1 year.] | [Energy, 507 cal, Protein, 1.9 g, Carbohydrates, 62 g, Fiber, 6.6 g, Fat, 31.1 g, Cholesterol, 0 mg, Sodium, 6208.7 mg] | aam-ka-achaar-mango-pickle-punjabi-achar-30931r |
| rcp36291 | Aam Ke Pakode, Mango Bhajiya | Snacks | NA | [mango cubes, oil, besan (bengal gram flour), rice flour (chawal ka atta), carom seeds (ajwain), chilli powder, turmeric powder (haldi), asafoetida (hing), salt] | 15 mins | 20 mins | [Course, Indian Snacks using Fruits, Indian Snacks for Entertaining, Deep-fried Indian Starters, Jain Snacks, Evening Tea Snacks, Pakora Pakoda] | 5Makes 5 servings (5 serving ) | Jain | You would have tried bhajiyas with all kinds of veggies ranging from onions to raw bananas, and you might even have tried making it with ripe yellow bananas. But, have you ever had a taste of Aam ke Pakode or Mango Bhajiyas? Well, this delightful seasonal treat is a must-try. Choose ripe and sweet Alphonso mangoes, cube them, dip them in a spicy batter and deep-fry till crisp, and voila, you have an absolutely awesome tea-time snack ready. | [Heat the oil in a deep non-stick pan, dip the mango cubes individually into the batter and deep-fry till they turn golden brown and crisp from all the sides. Drain on an absorbent paper., Serve immediately.] | [Energy, 237 cal, Protein, 5.8 g, Carbohydrates, 27.3 g, Fiber, 4.2 g, Fat, 11.6 g, Cholesterol, 0 mg, Vitamin A, 1273.8 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.1 mg, Vitamin C, 7 mg, Folic Acid, 36.6 mcg, Calcium, 20.3 mg, Iron, 1.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 28.9 mg, Potassium, 268.4 mg, Zinc, 0.6 mg] | aam-ke-pakode-mango-bhajiya-36291r |
| rcp3901 | Aam ki Launji | NA | NA | [raw mango cubes, oil, fennel seeds (saunf), nigella seeds (kalonji), coriander (dhania) powder, chilli powder, turmeric powder (haldi), sugar, salt] | 5 mins | 6 mins | [Rajasthani Achaar Launji, Pickles / Achar, Indian Party, Non-stick Pan] | 1Makes 0.75 cup (10 tbsp ) | Rajasthani | Quick and easy pickle that tickles your palate! Aam ki Launji is made by cooking mangoes with a readily available selection of spices and powders. No complex methods, tricky proportions or pickling time involved in making this, yet it stays fresh for almost four days in the refrigerator. This sweet and spicy Aam ki Launji can be served with parathas or rotis of your choice. | [Heat the oil in a broad non-stick pan, add the fennel seeds and nigella seeds and sauté on a medium flame for a few seconds., Add the raw mango cubes, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Add ¼ cup of water, coriander powder, chilli powder, turmeric powder, sugar and salt,mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Allow the launji to cool completely., Once cooled, serve or store in an air-tight container and refrigerate.] | [Energy, 56 cal, Protein, 0.1 g, Carbohydrates, 7.5 g, Fiber, 0.3 g, Fat, 3.1 g, Cholesterol, 0 mg, Sodium, 0.3 mg] | aam-ki-launji-3901r |
| rcp2848 | Aam Lassi Slush | NA | NA | [mango cubes, curds (dahi), chopped mint leaves (phudina), sugar, ice-cubes, mint leaves (phudina)] | 10 mins | 0 mins | [Punjabi Drinks, Indian Drinks / Sharbats, Indian Birthday Party, Refrigerator, Sweet Recipes for Kids, Kids After School, Calcium Rich Indian Drinks Smoothies Juices] | 4Makes 4 servings | Punjabi | Here, we bring together two favourite beverage formats – slush and lassi! Rich and luscious mango lassi is blended with mint leaves and ice cubes to get a slushy, peppy drink, which is sure to be enjoyed by everybody. Remember to let the Aam Lassi Slush rest a while out of the freezer so you can mix it up with a fork before serving, with an appetizing garnish of mint leaves. | [Combine all the ingredients in a mixer and blend till smooth., Pour the mixture into a shallow aluminium container and cover it with an aluminium foil., Freeze it for approx. 4 to 6 hours or until it is firm., Remove it from the freezer and keep aside for 4 to 5 minutes., Scrape it with a fork and serve immediately in small glasses garnished with mint leaves.] | [Energy, 149 cal, Protein, 2.4 g, Carbohydrates, 24.4 g, Fiber, 0.3 g, Fat, 3.4 g, Cholesterol, 8 mg, Sodium, 18.6 mg] | aam-lassi-slush-2848r |
| rcp6201 | Abc Juice, Apple Beet Carrot Juice | NA | Veg | [carrot cubes, beetroot cubes, apple cubes, chopped ginger (adrak), lemon juice, water, ice cubes] | 10 mins | 0 mins | [Low Cal Beverages, No Cooking Veg Indian, Mixer, Juicer and Hopper, Pregnancy, Indian Healthy Veg Snack, Indian Cancer Patients] | 4Makes 4 small glasses | Indian | apple beet carrot juice recipe | abc Indian juice | healthy carrot, beet, ginger, apple drink | with 14 amazing images. apple beet carrot juice is a Phosphorus and fibre rich drink. Learn to make healthy carrot, beet, ginger and apple drink. Kick start your day with this energy boosting apple beet carrot juice. Rich in flavour and nutrients, it satisfies aesthetic as well as nutritional demands. The abc Indian juice contains beetroot, which is the richest source of natural sugars. The Nitrates present in beet aid in detoxification and help lower bad cholesterol (LDL) levels. Carrots in apple beet carrot juice relieve constipation, lower blood pressure, have fibre and lower cholesterol. Tips for apple beet carrot juice. 1. Add chopped ginger (adrak). Adding ginger gives a super flavour to abc juice. 2. Only a high quality mixer will blend carrots. 3. Add 1 cup water. This makes it easier to blend the hard carrots. Enjoy apple beet carrot juice recipe | abc Indian juice | healthy carrot, beet, ginger, apple drink | with step by step photos. | [In a high quality blender, put carrot cubes, beetroot cubes, apple cubes , chopped ginger, lemon juice, 1 cup water, 15 ice cubes., Blend till smooth., Serve apple, beetroot and carrot juice., Add the carrot cubes, beetroot cubes, apple cubes a few at a time along with chopped ginger (adrak) and lemon juice in the hopper., Add some crushed ice in 2 individual glasses and pour equal quantities of the juice over it., Serve apple, beetroot and carrot juice immediately., This recipe makes use of unpeeled fruits and vegetables, hence take care to clean and wash them well before chopping, to get rid of dirt, germs and chemical residues.] | [Energy, 34 cal, Protein, 0.8 g, Carbohydrates, 7.3 g, Fiber, 2.6 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 30.7 mg] | abc-juice-apple-beet-carrot-juice-6201r |
| rcp32665 | Achaari Aloo Roll ( Wraps and Rolls) | NA | Veg | [grated raw mangoes, turmeric powder (haldi), salt, fenugreek (methi) seeds, kabuli chana (white chick peas), fenugreek seeds (methi) powder, fennel seeds (saunf), asafoetida (hing), nigella seeds (kalonji), whole dry kashmiri red chillies, chilli powder, mustard (rai / sarson) oil, oil, cumin seeds (jeera), chopped onions, chopped green chillies, grated ginger (adrak), mashed potatoes, boiled green peas, chaat masala, garam masala, chopped coriander (dhania), salt, onion rings, chaat masala, rotis] | 20 mins | 20 mins | [Indian Rolls, Veg Roll, Saute, Refrigerator, Non Stick Kadai Veg] | 4Makes 4 rolls | Indian | Achaar is synonymous with indian cuisine. Undoubtedly, it adds a brilliant touch to wraps too! lacing the spicy potato filling with aam aur chane ka achaar makes your tongue tingle with joy. I’m sure you’ll love it purely because of its simplicity. This recipe has to be planned in advance as the achaar has to be marinated for 3 to 4 days. Else, you can buy readymade aam ka achaar. | [Combine the mangoes, turmeric powder and salt in a bowl, mix well and leave aside for 30 minutes. Squeeze out all the water from the mangoes and keep refrigerated till use., Soak the kabuli chana and fenugreek seeds in the mango water overnight., Combine the fenugreek seeds powder, fennel seeds, asafoetida, nigella seeds, whole red chillies, chilli powder, soaked kabuli chana mixture and grated mangoes in a bowl and mix well., Heat the mustard oil in a small pan and cool completely. Add it to the prepared mixture., Place the pickle in a sterilised glass jar and store it in a cool dry place., The pickle is ready to eat after 3 to 4 days. Store it a cool dry place for upto 1 year., Heat the oil in a broad pan and add the cumin seeds., When the seeds crackle, add the onions and sauté on a medium flame till they turn translucent., Add the green chillies and ginger and sauté on a medium flame for 30 seconds., Add the potatoes, green peas, chaat masala, garam masala, coriander and salt, mix well and sauté on a medium flame for another 2 to 3 minutes. Keep aside., Combine the onion rings and chaat masala in a bowl, mix well and keep aside., Place a roti on a clean dry surface and arrange ¼th of the spicy potato filling in a row in the centre of the roti., Spread 1 tsp of aam aur chane ka achaar and arrange ¼ cup of onion rings over it and roll it up tightly., Repeat with the remaining ingredients to make 3 more rolls., Wrap a tissue paper around each roll and serve immediately.] | [Not Given] | achaari-aloo-roll--wraps-and-rolls-32665r |
| rcp32939 | Achaari Paneer Tikka | Snacks | NA | [green chilli pickle, hung curds (chakka dahi), chopped garlic (lehsun), fennel seeds (saunf), mustard seeds ( rai / sarson), fenugreek (methi) seeds, nigella seeds (kalonji), cumin seeds (jeera), turmeric powder (haldi), mustard (rai / sarson) oil, salt, paneer (cottage cheese) cubes, oil, dahiwali pudina chutney] | 10 mins | 10 mins | [Punjabi, Punjabi Swadisht Nashta, Punjabi Paneer Recipes, Indian Snacks for Entertaining, Paneer Based Snacks, Kitty Party, Mother's Day] | 4Makes 4 servings | Punjabi | Indian achari paneer tikka recipe | Punjabi style achari paneer tikka | paneer tikka snack | healthy achari tikka | with 23 amazing images. Indian achari paneer tikka is a quick starter for a daily fare and remarkable as a party treat too! Learn how to make easy Punjabi achari paneer tikka. Succulent cottage cheese in a pure desi avatar in paneer tikka snack! Marinated in an intensely spicy achari marinade, which reflects the flavour of green chilli pickle, the paneer cubes are arranged into a satay and cooked till perfectly crisp outside, soft inside, and flavourful through and through. The best part is that this Punjabi style achari paneer tikka is not senselessly spicy – it has an exciting blend of flavours ranging from green chilli pickle to magical spices like fennel and nigella seeds, which are sure to fascinate your taste buds. To make Indian achari paneer tikka, make the achari marinade by combining green achar, hung curd and a host of spices. Add the paneer to the prepared achaari marinade, mix gently and keep aside to marinate for 20 minutes. Arrange the marinated paneer cubes equally on satay sticks and keep aside. Heat a non-stick tava (griddle), grease it with little oil, place a few satays on it and cook on a medium flame, using a little oil, till they turn golden brown in colour from all the sides. Repeat step 3 to cook more satays. Serve immediately with dahiwali phudina chutney. This healthy achari tikka abounds in protein because of its 2 main ingredients – paneer and curd. One serving of this tikka lends 9.5 g of protein along with 364.7 mg of calcium for bone strengthening. However, do not forget the calories it lends. You can reduce the calorie count by making use of its low fat counterparts – low fat paneer and low fat curd. Also remember to cook it on a non-stick tava with minimum use of oil. Tips for Indian achari paneer tikka. 1. 18. If you are making hung curd at home, ensure that you tie and hang the curd for at least an hour to get a perfect thick curd. Watery curd might render the marinade to be thin and difficult to coat the tikkas. 2. Use only fresh paneer, for best results and perfect smooth texture. 3. Do not overcook the tikkas, else the paneer might become chewy. Enjoy Indian achari paneer tikka recipe | Punjabi style achari paneer tikka | paneer tikka snack | healthy achari tikka | with step by step photos below. | [Combine all the ingredients, except the curds in a mixer and blend to a coarse mixture., Transfer the mixture into a deep bowl, add the curds and mix well., To make achaari paneer tikka, add the paneer to the prepared achaari marinade, mix gently and keep aside to marinate for 20 minutes., Arrange the marinated paneer cubes equally on satay sticks and keep aside., Heat a non-stick tava (griddle), grease it with little oil, place a few satays on it and cook on a medium flame, using a little oil, till they turn golden brown in colour from all the sides., Repeat step 3 to cook more satays., Serve the achaari paneer tikka immediately with dahiwali phudina chutney.] | [Energy, 274 cal, Protein, 9.5 g, Carbohydrates, 7 g, Fiber, 0 g, Fat, 21.9 g, Cholesterol, 8 mg, Sodium, 9.6 mg] | achaari-paneer-tikka-32939r |
| rcp36293 | Achaari Paneer Warqi | Snacks | NA | [crumbled paneer (cottage cheese), mustard (rai / sarson) oil, cumin seeds (jeera), fennel seeds (saunf), fenugreek (methi) seeds, nigella seeds (kalonji), mustard seeds ( rai / sarson), chopped onions, grated ginger (adrak), chopped green chillies, turmeric powder (haldi), chopped coriander (dhania), salt, samosa pattis, nigella seeds (kalonji), turmeric powder (haldi), chilli powder, oil] | 20 mins | 20 mins | [Indian Snacks for Entertaining, Paneer Based Snacks, High Tea Party, Oven, Pan] | 10Makes 10 warqis | Indian | Achaari paneer warqi, paneer cooked in indian spices and seasonings and served on top of the baked warqi samosa pattis. | [Heat the oil in a pan and add the cumin seeds, fenugreek seeds, fennel seeds, onion seeds and mustard seeds., When the seeds crackle, add the onions, green chillies, ginger, garlic and sauté for 2 minutes., Add the paneer, turmeric powder, coriander and salt and mix well, cook for 3-4 minutes., Keep aside., Arrange the samosa pattis one on top of other on a baking tray, using oil to grease between the sheets. Sprinkle with onion seeds, turmeric powder and chilli powder., Bake in a pre-heated oven at 180°c (360°f) till they turn crisp., Cut into 2½“squares and keep aside., Place a spoonful of the achari paneer mixture on a sheet of samosa pattis warqi and serve immediately.] | [Not Given] | achaari-paneer-warqi-36293r |
| rcp22718 | Achar Dip, Achari Dip | NA | NA | [hung curds (chakka dahi), salt, fenugreek (methi) seeds, mustard seeds ( rai / sarson), cumin seeds (jeera), fennel seeds (saunf), nigella seeds (kalonji), oil, asafoetida (hing), chopped coriander (dhania), chopped green chillies, powdered sugar, khakhras] | 2 mins | 1 mins | [Jain International, Indian Dips / Sauces, Cocktail Party, Fondue Party, Quick Indian Dips, Gravies & Sauces] | 1Makes 1 cup (14 tbsp ) | Jain | achari dip recipe | healthy achar dip | Indian achari dip | with amazing 15 images. achari dip recipe is an Indian dip made with a base of curds, tempered with five aromatic spices, perked up with coriander and green chillies, and chilled to a pleasant temperature. This lip-smacking achari dip will make your taste buds tingle with joy. The achari dip is really quick and easy to make. All you need to do is hang the curd well in advance and keep aside. Further, take oil in a small pan, add fennel seeds, mustard seeds, cumin seeds, methi seeds, kalonji, asafoetida and cook them for a while. Once cooked, let them cool. Transfer to a mixing jar along with coriander leaves, green chillies, powdered sugar and little water and blend everything well. Next, combine hung curd with the prepared achari mixture, whisk well. Make sure it has no lumps. Your achari dip is ready. Refrigerate achari dip for one hour and serve chilled with whole wheat methi khakhras, cucumber sticks and carrot sticks. See why we think this is a healthy achar dip? Made from curds, coriander and Indian spices, this is a perfect accompaniment. Curds help in digestion as it has very good bacteria. They help in weight reduction, good for your heart and build immunity. If you are on a weight loss schedule, then use low fat curds. You can skip the sugar in the recipe as its there to offset the sourness of curd. This healthy achar dip is also nice to serve at parties to complement starters like Kebabs and Tikkis. Enjoy achari dip recipe | healthy achar dip | Indian achari dip | with detailed step by step photos and video below. | [Heat the oil in a small non-stick pan, add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and nigella seeds and sauté on a medium flame for 30 seconds., When the seeds crackle, add the asafoetida and mix well., Transfer the mixture into a deep bowl and allow the mixture to cool completely., Add the coriander, green chillies and powdered sugar and blend in a mixer to smooth paste using 2 tbsp of water. Keep aside., To make achari dip, combine the achaari mixture, curds and salt in a deep bowl and mix well using a whisk., Refrigerate for at least 1 hour., Serve the achari dip chilled with khakhras.] | [Energy, 28 cal, Protein, 0.9 g, Carbohydrates, 1.5 g, Fiber, 0 g, Fat, 1.5 g, Cholesterol, 3.4 mg, Sodium, 4.3 mg] | achar-dip-achari-dip-22718r |
| rcp30922 | Achari Chana Pulao, Pickled Kabuli Chana Pulao | Lunch | NA | [aam ka achaar, boiled kabuli chana (white chick peas), long grained rice (basmati), ghee, fennel seeds (saunf), mustard seeds ( rai / sarson), fenugreek (methi) seeds, nigella seeds (kalonji), black cardamom (badi elaichi), cumin seeds (jeera), asafoetida (hing), sliced onions, ginger-garlic (adrak-lehsun) paste, turmeric powder (haldi), chilli powder, garam masala, salt, chopped coriander (dhania)] | 15 mins | 15 mins | [Course, Punjabi Pulao | Punjabi Rice, Biryani, Mother's Day, Father's Day, Pressure Cooker, Lunch Pulao Rice] | 4Makes 4 servings | Punjabi | achari chana pulao | achari pulao | chickpea pulao | pickled kabuli chana pulao | with amazing 29 images achari chana pulao also known as pickled kabuli chana pulao is for those who love the complex interplay of spices in pickles, rice and kabuli chana. Learn how to make achari chana pulao easily. Achari in the name stands for pickle flavoured, this chickpea pulao is flavoured with pickle which makes the dish even interesting. To make achari chana pulao rice, fortified with kabuli chana, is perked up with an interesting assortment of spices ranging from nigella and fenugreek to fennel seeds and black cardamoms, along with some readymade spice powders too. But, the real twist in this pickled kabuli chana pulao recipe is the addition of a couple of spoons of aam ka achar, which gives a really sprightly flavour and aroma to the pulao. Ingredients used to make achari chana pulao are basic and I am sure can be found in every Indian household. I usually prepare this one-pot quick meal on tiring and long days along with any raita and papad. Each and every member in my family simply loves achari chana pulao, not even my kids create a fuss while eating it. It is also a great tiffin treat or lunch box option. achari chana pulao can be served simply with a cup of curd, or perhaps a bowl of dal like Dahiwali Toovar Dal , Dal Kadhi, Masoor Dal or Tamatar ki Kadhi. Learn to make achari chana pulao | achari pulao | chickpea pulao | pickled kabuli chana pulao | with detailed step by step photos. | [To make achari chana pulao, blend the mango pickle in a mixer to a coarse paste. Keep aside., Clean, wash and soak the rice for 10 minutes. Drain and keep aside., Heat the ghee in a pressure cooker, add the fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, big cardamom, cumin seeds and asafoetida and sauté on a medium flame for a few seconds., When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the ginger-garlic paste, kabuli chana, turmeric powder, chilli powder, garam masala, salt and the prepared pickle paste, mix well and cook on a medium flame for 1 minute., Add the rice, mix well and cook on a medium flame for 1 minute., Add the 2½ cups hot water, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Serve achari chana pulao hot garnished with coriander.] | [Energy, 475 cal, Protein, 6.1 g, Carbohydrates, 66.9 g, Fiber, 5.9 g, Fat, 20.2 g, Cholesterol, 0 mg, Sodium, 7784.3 mg] | achari-chana-pulao-pickled-kabuli-chana-pulao-30922r |
| rcp22779 | Achari Dahi Bhindi, Punjabi Sabji | Lunch | NA | [sliced ladies finger (bhindi), oil, fennel seeds (saunf), mustard seeds ( rai / sarson), nigella seeds (kalonji), fenugreek (methi) seeds, asafoetida (hing), chopped ginger (adrak), chopped tomatoes, salt, whisked curds (dahi), chilli powder, turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, salt, rotis parathas] | 10 mins | 13 mins | [Punjabi Sabzis, Indian Tiffin Box, Lunch box, Dabba, Indian Party, Quick Sabzis, Lunch Sabzi] | 3Makes 3 servings | Punjabi | achari dahi bhindi recipe | Punjabi dahi bhindi sabji | achari dahi wali bhindi | okra in achari curd gravy | with amazing 33 images. achari dahi bhindi recipe is a tangy Punjabi bhindi sabzi with the combined sourness of curds and tomatoes, perked up with a wide assortment of seeds and spice powders, which give it a super peppy flavour and aroma too. The name achari comes from the combination of spices used in achari dahi bhindi. The same spices used in achari dahi bhindi are also used to make pickles or achar in Northern India. Bored of having the usual subzi’s? We have got you a unique recipe which is super easy to make and will definitely give a roller coaster ride to your taste buds “achaari dahi bhindi” The ingredients used to make achari dahi bhindi are easily available in every well maintained Indian household pantry. We have made bhindi tastier by giving it a unique twist. We have divided the procedure of making “achari dahi bhindi”. The first step is to prepare the yogurt mixture which needs whisked curds, red chilli powder, turmeric powder, coriander-cumin seed powder to be mixed well. You can also add coriander to the curd mixure if you wish to. The second step is to cook bhindi in mustard oil until cooked and becomes non-sticky. You can deep fry your bhindi if you wish to, we have used sautéing as the cooking method. Lastly, remove bhindi in a plate and keep aside. Take the same pan and add mustard oil which gives the sabzi achari taste. Add fennel seeds, nigella seeds, mustard seeds, fenugreek seeds and asafetida cook. Add ginger, you can skip if you wish to. Add tomatoes and cook. Tomatoes also provide tanginess to the sabzi. Once the tomatoes are cooked, add the curd mixture. Make sure you have lowered the flame or your curd will tend to curdle. Lastly, add the cooked and shallow fried ladies finger and cook. The ladies finger is sliced and shallow-fried before preparing the gravy, so that it has a nice texture and does not end up gooey, which sometimes happens when you add bhindi to a dish without sautéing it properly. I usually use achari bhindi as tiffin treat as it is a dry sabzi and also easy to make. Punjabi dahi bhindi sabji is also now found on the menu of many Indian restaurants. Serve Punjabi achari dahi bhindi sabji hot with any roti or parathas of your choice. Enjoy achari dahi bhindi recipe | Punjabi dahi bhindi sabji | achari dahi wali bhindi | okra in achari curd gravy | with detailed step by step recipe photos and video below. | [To make achari dahi bhindi, heat 4 tbsp of oil in a broad non-stick pan, add the ladies finger, mix gently and cook on a medium flame for 5 to 6 minutes, while tossing occasionally. Remove in a deep bowl and keep aside., Heat the remaining 1 tbsp of oil in the same broad non-stick pan, add the fennel seeds, mustard seeds, nigella seeds, fenugreek seeds and asafoetida and sauté on a medium flame for a few seconds., Add the ginger and sauté on a medium flame for 30 more seconds., Add the tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Lower the flame, add the curd mixture, mix well and cook for 1 minute, while stirring continuously., Add the shallow-fried ladies finger and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve the achari dahi bhindi hot with rotis or parathas.] | [Energy, 328 cal, Protein, 4.8 g, Carbohydrates, 13.3 g, Fiber, 6.4 g, Fat, 27.6 g, Cholesterol, 5.3 mg, Sodium, 22.4 mg] | achari-dahi-bhindi-punjabi--sabji-22779r |
| rcp1736 | Achari Paneer | Dinner | Veg | [paneer (cottage cheese) cubes, oil, fennel seeds (saunf), mustard seeds ( rai / sarson), fenugreek (methi) seeds, nigella seeds (kalonji), cumin seeds (jeera), asafoetida (hing), sliced onions, turmeric powder (haldi), chilli powder, black salt (sanchal), whisked curds (dahi), plain flour (maida), chopped coriander (dhania), salt] | 10 mins | 6 mins | [Punjabi Sabzis, Punjabi Paneer Recipes, Dinner, Quick Sabzis, Saute, Indian Party, Kadai Veg] | 2Makes 2 servings | Punjabi | achari paneer recipe | Punjabi achari paneer | restaurant style achari paneer | healthy achari paneer | with 19 amazing images. achari paneer recipe is also called Punjabi achari paneer and we made it restaurant style achari paneer. This is an Indian curry made of cottage cheese (paneer), onions, curds and lots of spices. Paneer is the most commonly consumed source of protein for vegetarians. Due to its bland flavour and ability to absorb any flavour as in this Punjabi achari paneer recipe. Achari paneer is an aromatic accompaniment, which imbibes its flavour from a mixture of seeds used in the seasoning. Preparation for achari paneer takes no time and can be prepared in a jiffy. The restaurant style achari paneer is so easy and quick to make that you can include it to your everyday meal list. Achari paneer is made with pickling spices and is best relished with any Indian bread. The taste of the dish is tangy and pickly yet the dish is named as achari paneer, achar are usually tangy, sour and slightly spicy. Make this super easy, quick and lip-smacking Punjabi sabzi for weekend lunch or dinner. Use mustard oil if available as it would enhance the taste of our restaurant style achari paneer and give it the perfect desired flavor. We have added plain flour which prevents the curd added in the gravy from curdling. You can also use besan. See why we think this is a healthy achari paneer? Made from paneer which contains high quality protein and calcium which aids in weight loss. Since paneer is low in carbs and high in protein it gets digested slowly and hence good for diabetes. For diabetics, use low fat paneer. Serve restaurant style achari paneer hot with rotis or butter naan. Try other recipes like Achari Baingan or Chatakedar Paneer. Enjoy achari paneer recipe | Punjabi achari paneer | restaurant style achari paneer | healthy achari paneer | with detailed step by step recipe photos and video below. | [To make achari paneer, heat the oil in a deep non-stick pan, add the fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, cumin seeds and asafoetida and sauté on a medium flame for 1 minute., Add the onion and sauté on a medium flame for 2 minutes., Add the paneer, turmeric, chilli powder, black salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the curds, plain flour, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Switch off the flame, add the coriander and salt and mix well., Serve the achari paneer hot with rice or rotis.] | [Energy, 381 cal, Protein, 13.4 g, Carbohydrates, 12.8 g, Fiber, 0.2 g, Fat, 29 g, Cholesterol, 12 mg, Sodium, 16.8 mg] | achari-paneer-1736r |
| rcp7555 | Achari Paneer Pulao, Paneer Tikka Rice | Lunch | NA | [paneer (cottage cheese) cubes, oil, mustard seeds ( rai / sarson), fenugreek (methi) seeds, cumin seeds (jeera), nigella seeds (kalonji), fennel seeds (saunf), turmeric powder (haldi), chilli powder, whisked curds (dahi), green chilli pickle, salt, cooked rice (chawal), oil, cinnamon (dalchini), cloves (laung / lavang), caraway seeds (shahjeera), cardamoms (elaichi), salt, chopped coriander (dhania)] | 15 mins | 5 mins | [Jain Rice, Mughlai Chawal, Mughlai Biryani, Indian Tiffin Box, Lunch box, Dabba, Traditional Indian Rice Recipes, Pulaos, biryani recipes across India, Indian Party] | 4Makes 4 servings | Jain | achari paneer pulao recipe | Indian paneer tikka pulao | paneer tikka rice | achari biryani | with 29 amazing images. achari paneer pulao recipe | Indian paneer tikka pulao | paneer tikka rice | achari biryani is a perfect party fare. Learn how to make Indian paneer tikka pulao. To make achari paneer pulao, heat the oil in a kadhai, add the mustard seeds, fenugreek seeds, cumin seeds, nigella seeds and fennel seeds. When the seeds crackle, add the turmeric powder, chilli powder and switch off the flame. Add the curds and mix well. Add the green chilli pickle and salt and mix well. Add the paneer cubes, mix gently and keep aside to marinate for 30 minutes. Heat the oil in a non-stick pan, add the cinnamon, cloves, caraway seeds and cardamom. When the caraway seeds crackle, add the rice and salt, mix well and cook on medium flame for 1 minute, while stirring continuously. Add the marinated paneer, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve hot garnished with coriander. Paneer, marinated with achari spices like fennel and nigella is tossed together with rice, which is cooked to perfection with typical spices like cinnamon, cloves, cardamom and caraway. This gives the feeling of having a nice paneer tikka rice with a mild pickle, but it comes in a single package, making it convenient to serve or pack. Cooked rice which has grains separate and making the perfect soft paneer is the essence of this achari biryani. While you can buy readymade paneer, when you have time on hand try making paneer at home. All you need is a bowl of raita and perhaps a papad to complete this flavourful meal of Indian paneer tikka pulao. Together they make a wholesome and satiating meal. Tips for achari paneer pulao. 1. Use fresh curd to make achari paneer. 2. Whisk the curd before making the marinade, so it mixes well with the spices. 3. Before adding the curd, remember to switch off the flame. This is to prevent the curd from splitting. 4. Mix the achari paneer pulao gently or else the paneer cubes will break. Enjoy achari paneer pulao recipe | Indian paneer tikka pulao | paneer tikka rice | achari biryani | with step by step photos. | [Heat the oil in a kadhai, add the mustard seeds, fenugreek seeds, cumin seeds, nigella seeds and fennel seeds., When the seeds crackle, add the turmeric powder, chilli powder and switch off the flame., Add the curds and mix well., Add the green chilli pickle and salt and mix well., Add the paneer cubes, mix gently and keep aside to marinate for 30 minutes., To make the achari paneer pulao, heat the oil in a non-stick pan, add the cinnamon, cloves, caraway seeds and cardamom., When the caraway seeds crackle, add the rice and salt, mix well and cook on medium flame for 1 minute, while stirring continuously., Add the marinated paneer, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve the achari paneer pulao hot garnished with coriander.] | [Energy, 377 cal, Protein, 10.1 g, Carbohydrates, 38.5 g, Fiber, 0.1 g, Fat, 19.7 g, Cholesterol, 4 mg, Sodium, 7.8 mg] | achari-paneer-pulao-paneer-tikka-rice-7555r |
| rcp4772 | Achari Paneer Tikka | Snacks | NA | [green chilli pickle, hung curds (chakka dahi), chopped garlic (lehsun), fennel seeds (saunf), mustard seeds ( rai / sarson), fenugreek (methi) seeds, nigella seeds (kalonji), cumin seeds (jeera), turmeric powder (haldi), mustard (rai / sarson) oil, salt, paneer (cottage cheese) cubes, oil] | 10 mins | 10 mins | [Course, Punjabi Paneer Recipes, Starters / Snacks, Indian Snacks for Entertaining, Tikki Recipes, Collection of Tikki, Barbeque, Raksha - Bandhan] | 4Makes 4 servings (4serving ) | Punjabi | achari paneer tikka recipe | Punjabi achari paneer tikka | achari paneer tikka on tawa | healthy achari paneer tikka | with 23 amazing images. achari paneer tikka recipe is a Punjabi achari paneer tikka. Every Indian has a tawa at home and we show you how to make achari paneer tikka on a tawa. Punjabi achari paneer tikka has now become one of the most popular starters in Indian restaurants. Cottage cheese marinated in a mix of classic pickle Indian spices, strung into skewer sticks, and cooked in a tawa is achari paneer tikka on tawa. The ingredients used for making achari paneer tikka are easily available and if your pantry is well maintained. Making achari paneer tikka on tawa is very easy and can be quickly made. To make achari paneer tikka in oven, first we have marinated the paneer in a pickle marinade. To make the marinade, we have combined green chili pickle, garlic, fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, cumin seeds, turmeric and mustard oil I a blender and blend it. Once the mixture is blend, we have mixed it with hung curd and our achari marinade is ready. Once our marinade is ready, add the paneer to the marinade. Gently mix and coat paneer well and leave it for 20 mins, you can also marinate for long time if you wish to. Further, once the paneer has been marinated, arrange the marinated paneer cubes equally on satay sticks and keep aside. In case you are using bamboo skewers, soak them in water for at least an hour before grilling or else the skewers might get burnt. Cook them on a greased tava by drizzling little oil over it, until it is golden brown and cooked. Remove Punjabi achari paneer tikka in a plate and you can sprinkle some chaat masala and lemon juice if you wish to. Make sure the paneer you are using in Punjabi achari paneer tikka is firm and not crumbly. If the weather outside is too hot and you want to marinate the paneer for a longer time ensure to put it in the refrigerator. You can even make use of veggies like onions, tomatoes, capsicum and bell peppers while preparing achari paneer tikka. Do not overcook the paneer as it may turn chewy and tough. You can serve achari paneer tikka alone or with a platter of tandoori starters along with laccha onions, green chutney and lemon wedges. You can also use it to make delectable snacks like the Paneer Tikka Sub Sandwich or Paneer Tikka Wrap. See why this is a healthy achari paneer tikka. The recipe is made mainly from paneer and spices. Paneer contains high quality protein and calcium which aids in weight loss. Since paneer is low in carbs and high in protein it gets digested slowly and hence good for diabetes the achari paneer tikka tastes awesome with pudina chutney. Make a main course out of achari paneer tikka, such as the achari paneer pulao, which can be enjoyed with raita and roti. Use it innovatively to make more dishes like paratha, sizzlers and kathi rolls. Enjoy achari paneer tikka recipe | Punjabi achari paneer tikka | achari paneer tikka on tawa | healthy achari paneer tikka | with detailed step by step photos and video below. | [Combine all the ingredients, except the curds in a mixer and blend to a coarse mixture., Transfer the mixture into a deep bowl, add the curds and mix well., Add the paneer to the prepared achari marinade, mix gently and keep aside to marinate for 20 minutes., Arrange the marinated paneer cubes equally on satay sticks and keep aside., Heat a non-stick tava (griddle), grease it with little oil, place a few satays on it and cook on a medium flame, using a little oil, till they turn golden brown in colour from all the sides., Repeat step 3 to cook more satays., Serve the achari paneer tikka immediately.] | [Energy, 295 cal, Protein, 9.4 g, Carbohydrates, 6.8 g, Fiber, 0 g, Fat, 24.4 g, Cholesterol, 8 mg, Sodium, 9.5 mg] | achari-paneer-tikka-4772r |
| rcp22270 | Adai , Diabetic Adai Recipe | Snacks | NA | [broken wheat (dalia), green moong dal (split green gram), masoor (split red lentil) dal, urad dal (split black lentils), fenugreek (methi) seeds, chopped onions, asafoetida (hing), ginger-green chilli paste, chopped coriander (dhania), turmeric powder (haldi), chopped curry leaves (kadi patta), salt, oil] | 10 mins | 40 mins | [South Indian Evening Snacks, Different Types of Dosa, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Breakfast Chillas, Indian Pancakes, Indian Pancakes, Evening Tea Snacks] | 15Makes 15 adai | South Indian | healthy adai recipe | diabetic adai | Indian style dalia adai without rice | Indian snack for diabetes | With 27 amazing images. healthy adai is a nourishing South Indian snack which can be made on a weekday as well as on a weekend, and you will find the whole family flocking around the stove for more of this hot snack. Adai is a very popular snack in parts of South India, where it is served as breakfast or as a snack or for supper. Traditionally, this dosa-like snack is made with a batter of rice and lentils, flavoured with chillies, pepper and other ingredients. If you are looking for a healthy adai, here’s the recipe. In this Indian style dalia adai without rice, we have substituted rice with broken wheat, which not only matches up to the original in terms of flavour but also gives a unique texture that is absolutely delectable. To make healthy adai, combine the broken wheat, green moong dal, masoor dal, urad dal and fenugreek seeds in a deep bowl and soak in enough water for 2 hours. Drain well. Blend them in a mixer along with approx. ¾ cup of water to a coarse mixture. Transfer the mixture into a deep bowl, add the onions, asafoetida, ginger-green chilli paste, coriander, turmeric powder, curry leaves and salt and mix well. Heat a non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a muslin cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 125 mm. (5”) diameter thin circle. Smear 1/8 tsp of oil over it and along the edges and cook on a medium flame till the adai turns golden brown in colour from both the sides. Serve immediately. Diabetics can have 2 of these Indian style dalia adai without rice for breakfast, to meet their nutrient requirements. Healthy individuals, heart patients, senior citizens and even kids would love to indulge in this healthy adai. Pregnant women and those women with PCOS who are looking forward to losing weight should include this diabetic adai in their diet. Serve it with a healthy green chutney to square up your meal of the day. This protein rich Indian style dalia adai without rice is a wise choice for all vegetarians who wish to enjoy a traditional meal to nourish their body cells, tissues and muscles. The broken wheat (dalia) is a good source of fibre and will also aid in giving a high satiety which will avoid binge eating. Tips for healthy adai. 1. Add water gradually while making the batter. The batter should be of pouring consistency and of coarse texture. 2. While making the adai, spread the batter in a circular motion only in one direction. Spreading clockwise and anti-clockwise both might form lumps in the adai. Enjoy healthy adai recipe | diabetic adai | Indian style dalia adai without rice | Indian snack for diabetes | with step by step photos and recipe below. | [Combine the broken wheat, green moong dal, masoor dal, urad dal and fenugreek seeds in a deep bowl and soak in enough water for 2 hours. Drain well., Blend them in a mixer along with approx. ¾ cup of water to a coarse mixture., Transfer the mixture into a deep bowl, add the onions, asafoetida, ginger-green chilli paste, coriander, turmeric powder, curry leaves and salt and mix well., Heat a non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a muslin cloth., Pour a ladleful of the batter on it and spread it in a circular motion to make a 125 mm. (5”) diameter thin circle., Smear 1/8 tsp of oil over it and along the edges and cook on a medium flame till the adai turns golden brown in colour from both the sides., Fold over to make a semi-circle., Repeat steps 4 to 7 to make 23 more adais. ., Serve immediately.] | [Energy, 53 cal, Protein, 2.2 g, Carbohydrates, 8.3 g, Fiber, 0.8 g, Fat, 1.2 g, Cholesterol, 0 mg, Sodium, 2.3 mg] | adai--diabetic-adai-recipe-22270r |
| rcp534 | Adai Recipe, Adai Dosa, Breakfast | Snacks | NA | [par-boiled rice (ukda chawal), toovar (arhar) dal, chana dal (split bengal gram), urad dal (split black lentils), chopped ginger (adrak), dry red chillies (pandi), black peppercorns (kalimirch), cumin seeds (jeera), chopped onions, asafoetida (hing), chopped curry leaves (kadi patta), grated coconut, salt, coconut oil oil, coconut chutney] | 10 mins | 30 mins | [South Indian, Different Types of Dosa, Dinner, Breakfast Idlis / Dosas / Uttapam, Indian Snacks for Entertaining, Evening Tea Snacks, Onam recipes, Kerala Onam Sadya] | 10Makes 10 dosas | Kerala | adai recipe | adai dosa | quick South-Indian style adai dosa | Chettinad kara adai | with amazing 29 images. adai is a crisp, golden dosa made using a batter of rice and mixed dals. adai dosa or quick South-Indian style adai dosa has the rich aroma of coconut oil and roasted dals, and a very rustic flavour as well. Dosa has put South India on every culinary hot spot of the world. We show you how to make adai dosa with detailed step by step recipe on how to make the perfect adai dosa batter. adai dosa can be prepared quickly, it doesn’t need fermentation and a long wait of overnight just requires soaking. adai dosa is much heavier and thicker than normal dosa. quick South-Indian style adai dosa is a protein packed dosa recipe which can be had as breakfast or evening snack. Chettinad kara adai is one of the common breakfast and a famous recipe of Tamil Nadu. South-Indian style adai dosa is more satiating than regular dosas and makes a great breakfast. adai dosa can be enhanced by adding onions or chopped drumstick leaves to the batter. You can also use adai dosa as a tiffin treat for your kids as it is a good way of adding protein to your kiddo’s diet. If you don’t wish to make all the adai dosa at once, add finely chopped onions and coconut only to the needed batter. You can refrigerate the rest of the batter which will stay good for 2-3 days if onions and coconut is not added to it. While adai tastes great with Coconut Chutney and Sambar, there is a more traditional way of serving it, topped with a dollop of butter and accompanied by Avial and grated jaggery. Learn to make adai recipe | adai dosa | quick South-Indian style adai dosa | Chettinad kara adai | with detailed step by step recipe photos and video below. | [To make adai dosas, combine the rice, dals, ginger, peppercorns and red chillies in enough water in a deep bowl and keep aside to soak for 2 hours. Drain the water., Blend the mixture in a mixer to a coarse mixture using approx. 1¼ cup of water., Transfer the mixture into a deep bowl, add the onions, grated coconut, curry leaves, cumin seeds, asafoetida and salt. Mix well., Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth., Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle., Smear a little coconut oil over it and along the edges and cook on a medium flame till the adai dosa turns golden brown in colour and crisp., Turn over and cook on the other side as well., Fold over to make a semi-circle., Repeat with the remaining batter to make 9 more adai dosas., Serve the adai dosa immediately with coconut chutney.] | [Energy, 114 cal, Protein, 3.8 g, Carbohydrates, 21.7 g, Fiber, 1.8 g, Fat, 1.4 g, Cholesterol, 0 mg, Sodium, 6.9 mg] | adai-recipe-adai-dosa-breakfast-534r |
| rcp33240 | Adai, Protein Rich Adai Recipe | Snacks | NA | [rice (chawal), toovar (arhar) dal, chana dal (split bengal gram), urad dal (split black lentils), whole dry kashmiri red chillies, asafoetida (hing), grated coconut, grated carrot, chopped cabbage, chopped onions, chopped coriander (dhania), chopped curry leaves (kadi patta), salt, oil] | 15 mins | 30 mins | [Healthy Indian Recipes, South Indian Evening Snacks, Breakfast Idlis / Dosas / Uttapam, Evening Tea Snacks, Tava, Snack Recipes for Kids, Protein rich food for kids] | 15Makes 15 adais | South Indian | Adai, an all-time favourite South Indian snack , comprises a mix of different dals soaked and ground along with rice and spices to make a batter, which is cooked into thick pancakes. Add Adai to your meal to elevate the protein quotient to great heights! Dals are good, inexpensive sources of protein. Cereals and pulses lack an amino acid each, which makes it essential to combine them in a balanced way to improve the protein quality. This logic plays out beautifully in the recipe of Adai, a traditional south Indian recipe to be treasured. | [Clean, wash and soak the rice, dals and dry red chillies in enough water for 2 hours., Drain and blend in a mixer to a coarse paste using approx. 1¼ cups of water., Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well., Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth., Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle., Smear ¼ tsp of oil over it and along the edges and cook on a medium flame till the adai turns golden brown in colour and crisp., Turnover and cook on another side as well., Fold over to make a semi-circle., Repeat with the remaining batter to make 14 more adais., Serve immediately.] | [Energy, 73 cal, Protein, 2.7 g, Carbohydrates, 10.7 g, Fiber, 1.7 g, Fat, 2.2 g, Cholesterol, 0 mg, Sodium, 6.5 mg] | adai-protein-rich-adai-recipe-33240r |
| rcp2850 | Adrak Aur Ganne ka Slush, Sugarcane and Ginger Slush | NA | NA | [ginger (adrak) juice, sugarcane juice, powdered sugar, lemon, salt] | 10 mins | 0 mins | [Indian Drinks / Sharbats, Indian Sorbets / Indian Frozen Desserts, Sweet Recipes for Kids, Kids After School] | 6Makes 6 servings | Indian | The streets of Mumbai are dotted with vendors selling "ganne ka ras" (sugarcane juice) extracted by pressing the sweet " ganna" or sugarcane. We are so familiar with the sight of fresh sugarcane juice that it is not a novelty. But when the same is frozen with a dash of ginger juice and lemon, it transforms itself into an exciting and delightful slush. If you like slush check these out- Watermelon Slush , Mock Peach Slush , Aam Lassi Slush . | [Combine all the ingredients in a deep bowl and mix well., Pour the mixture into a shallow aluminium container and freeze for 5 hours., Blend in a mixer till slushy and serve immediately.] | [Energy, 115 cal, Protein, 0.2 g, Carbohydrates, 27.5 g, Fiber, 0 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 258.4 mg] | adrak-aur-ganne-ka-slush-sugarcane-and-ginger-slush-2850r |
| rcp4752 | Affogato | NA | NA | [vanilla ice-cream, instant coffee powder, brandy, sugar, cinnamon (dalchini) powder] | 2 mins | 5 mins | [Indian Mocktails, Indian Coffee Recipes, High Tea Party, Quick Indian Sweets] | 1Makes 1 servings | Indian | A tantalizing treat for adults, Affogato features a rich coffee-brandy cocktail served atop creamy Vanilla ice-cream. Laced with cinnamon powder, this heart-warming beverage sets the perfect mood for a long chat with a loved one. | [Boil the ¼ cup of water in a non-stick pan, add the coffee and sugar and mix well., Add the brandy and mix well., Place a scoop of ice-cream in each coffee mug and pour half the coffee mixture over each mug., Serve immediately garnished with the cinnamon powder.] | [Not Given] | affogato-4752r |
| rcp42874 | Air Fried Bhindi, Healthy Air Fryer Crispy Okra | Snacks | Veg | [ladies finger (bhindi), olive oil, chaat masala, chilli powder, salt] | 10 mins | 10 mins | [Indian Veg Recipes, Indian Party, Indian Party Starters, Healthy Quick Snack Ideas, Marathoners, Endurance Athletes, Triathlete Snacks] | 2Makes 2 servings | Indian | air fried bhindi recipe | healthy air fryer crispy okra (ladies finger) | quick Indian air fried bhindi | with 25 amazing images. air fried bhindi recipe | healthy air fryer crispy okra (ladies finger) | quick Indian air fried bhindi is a crunchy fare to be enjoyed with friends and family at snack time. Learn how to make healthy air fryer crispy okra. To make air fried bhindi, wash the ladies finger, trim the tips from both the sides and discard them. Slice each bhindi into 4 pieces length wise, add olive oil and mix well. Place the bhindi in an air fryer and cook at 200°c for 10 minutes, while stirring once after 5 minutes. Add the masala powder and mix well. Serve healthy air fryer crispy okra (ladies finger) immediately. Crispy bhindi is a snack which most of us have relished at restaurants and parties. But quite often we resist because of its deep fried cooking method which involves oodles of oil. So here present to you quick Indian air fried bhindi, a non-fried version of crispy bhindi. So what's interesting for weight watchers is that 1 serving of this healthy air fryer crispy okra (ladies finger) lends only 43 calories. The mix of chaat masala, chilli powder and salt perk it up flawlessly thus making it a blend of flavour and nourishment. Heart patients and diabetics too can enjoy this air fried bhindi. With not too many carbs to offer, this snack will help manage blood sugar levels. Tips for air fried bhindi. 1. Serve air fried bhindi immediately as it will remain crisp for a short while. 2. The bhindi will shrink in size after we air fryer. 3. Add 1/4 tsp amchur powder to the masala if you want more lemon flavour. Enjoy air fried bhindi recipe | healthy air fryer crispy okra (ladies finger) | quick Indian air fried bhindi | with step by step photos. | [To make air fried bhindi, wash the ladies finger, trim the tips from both the sides and discard them., Slice each bhindi into 4 pieces length wise, add olive oil and mix well., Place the bhindi in an air fryer and cook at 200°c for 10 minutes, while stirring once after 5 minutes., Add the masala powder and mix well., Serve healthy air fryer crispy okra (ladies finger) immediately.] | [Energy, 43 cal, Protein, 1.9 g, Carbohydrates, 6.3 g, Fiber, 3.6 g, Fat, 1.2 g, Cholesterol, 0 mg, Sodium, 394.4 mg] | air-fried-bhindi-healthy-air-fryer-crispy-okra-42874r |
| rcp42873 | Air Fried Shakarkand, Indian Style Sweet Potato Fries | Snacks | Veg | [sweet potato (shakarkand), chaat masala, chilli powder, freshly ground black pepper (kalimirch), salt, olive oil] | 5 mins | 14 mins | [Indian Veg Recipes, American Breakfast, Quick Evening Snacks, Indian Snacks for Entertaining, Evening Tea Snacks, Indian Party, High Tea Party] | 4Makes 4 servings | Indian | air fried shakarkand recipe | air fryer sweet potatoes | Indian style air fried sweet potatoes fries | quick air fryer sweet potatoes | with 24 amazing images. air fried shakarkand recipe | air fryer sweet potatoes | Indian style air fried sweet potatoes fries | quick air fryer sweet potatoes | is a healthy snack which can be served within 15 minutes. Learn how to make Indian style air fried sweet potatoes fries. To make air fryer sweet potatoes, in a small bowl put the chaat masala. Then add chilli powder, black pepper and salt. Mix well. Peel the shakarkand. Then cut into strips and cubes. We have cut into 2 different shapes to show you. You can use any shape. Brush the shakarkand with 1 tsp olive oil. Then place the shakarkand in an air fryer and cook at 200 c for 14 minutes. At 5 minutes and 10 minutes, open the air fryer and toss the shakarkand each time and then continue cooking. Place the air fried shakarkand in a bowl. Add 1/2 tsp olive oil and toss. Add the masala powder and mix well. Serve air fried shakarkand immediately as it will remain crisp for a short while. Indian style air fried sweet potatoes fries is a non-fried snack made in an air-fryer. With minimal oil used for brushing the sweet potatoes, heart patients can benefit from the potassium in it which helps is balancing the excess sodium levels in the body. While weight-watchers can enjoy small portions of this air fryer sweet potatoes, they should not neglect its carb count. The fibre in it will help them keep satiated for long hours. The olive oil used for brushing is rich in MUFA (mono unsaturated fatty acids) which will help to reduce inflammation in the body. fibre is one of the key nutrients required for clear vision and sweet potatoes have them in plentiful. Quick air fryer sweet potatoes is a simple and easy way of making up for daily requirement of this vitamin too. Tips for air fried shakarkand. Serve air fried shakarkand immediately as it will remain crisp for a short while. Enjoy air fried shakarkand recipe | air fryer sweet potatoes | Indian style air fried sweet potatoes fries | quick air fryer sweet potatoes | with step by step photos. | [To make the masala for air fried shakarkand ( sweet potatoes) in a small bowl put the chaat masala. Then add chilli powder, black pepper and salt. Mix well., Peel the shakarkand. Then cut into strips and cubes. We have cut into 2 different shapes to show you. You can use any shape., Brush the shakarkand with 1 tsp olive oil., Place the shakarkand in an air fryer and cook at 200 c for 14 minutes. At 5 minutes and 10 minutes, open the air fryer and toss the shakarkand each time and then continue cooking., Place the air fried shakarkand in a bowl. Add 1/2 tsp olive oil and toss., Add the masala powder and mix well., Serve air fried shakarkand immediately as it will remain crisp for a short while.] | [Energy, 159 cal, Protein, 1.4 g, Carbohydrates, 33.1 g, Fiber, 4.6 g, Fat, 2.4 g, Cholesterol, 0 mg, Sodium, 204.4 mg] | air-fried-shakarkand-indian-style-sweet-potato-fries-42873r |
| rcp4231 | Ajwain and Turmeric Milk | NA | NA | [carom seeds (ajwain), turmeric powder (haldi), milk] | 2 mins | 3 mins | [Boiled Indian recipes, Non-stick Pan, Home Remedies, Home Remedies Common Cold & Cough, Home Remedies Headache, Home Remedies Insomnia, Home Remedies Sore Throat, Throat Pain] | 1Makes 1 servings | Indian | ajwain and turmeric milk recipe | haldi ajwain ka doodh | haldi ajwain milk for cold and cough | ajwain in golden milk | with 8 amazing images. ajwain and turmeric milk recipe | haldi ajwain ka doodh | haldi ajwain milk for cold and cough | ajwain in golden milk is a soothing drink to relieve sore throat. Learn how to make haldi ajwain milk for cold and cough. To make ajwain and turmeric milk, heat a small broad non-stick pan, add the carom seeds and dry roast on a medium flame for 1 minute. Keep aside. Boil the milk in a saucepan, add the turmeric powder, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Remove from the flame, add the roasted carom seeds to the turmeric milk and mix well. Serve immediately. Some remedies come with a superb flavour, which is very apt for the condition you are in! This age-old remedy haldi ajwain ka doodh for sore throat is a perfect example. The healing properties of turmeric and ajwain are packaged with a soothing, slightly-spicy taste that will soothe your sore throat in a very appealing way. Turmeric’s compound curcumin helps to ward off the bacteria causing cold, cough and throat irritation. On the other hand, the active compound thymol in ajwain is the secret behind the healing property of ajwain in golden milk. It helps inhibit bacterial growth and thus relieves the symptoms of cold and cough. Ajwain is also known to boost digestion. Take two glasses of this haldi ajwain milk for cold and cough per day for two or three days, and bid adieu to the irritating sore throat. Try to have it as hot as you can. Enjoy ajwain and turmeric milk recipe | haldi ajwain ka doodh | haldi ajwain milk for cold and cough | ajwain in golden milk | with step by step photos. | [To make ajwain and turmeric milk, heat a small broad non-stick pan, add the carom seeds and dry roast on a medium flame for 1 minute. Keep aside., Boil the milk in a saucepan, add the turmeric powder, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Remove from the flame, add the roasted carom seeds to the turmeric milk and mix well., Serve the ajwain and turmeric milk immediately.] | [Energy, 234 cal, Protein, 8.6 g, Carbohydrates, 10 g, Fiber, 0 g, Fat, 13 g, Cholesterol, 32 mg, Sodium, 38 mg] | ajwain-and-turmeric-milk-4231r |
| rcp36111 | Ajwain Leaf Kadhi | NA | NA | [carom seeds (ajwain), ghee, cumin seeds (jeera), peppercorns (kalimirch), green chillies, grated coconut, curds (dahi), salt] | 15 mins | 20 mins | [Kadhi recipes from all across India, Boiled Indian recipes, Quick Dals / quick Kadhis] | 4Makes 4 servings | Indian | Take a break from hot kadhis…. This one is served at room temperature with rice. Spicy hot bhajias make savoury accompaniment to this kadhi and rice. | [Heat the ghee in a deep pan and add the cumin seeds and peppercorns., When the seeds crackle, add the green chillies and sauté for 2 minutes., Add the ajwain leaves and sauté for 2-3 minutes or till the leaves turn soft and change their colour., Remove from the flame and keep aside to cool., Add the coconut and blend in a mixer till smooth, using a little water if required., Transfer back in the same pan, add the whisked curds and salt and mix well., Serve at room temperature with rice.] | [Not Given] | ajwain-leaf-kadhi-36111r |
| rcp4970 | Ajwain Patta Ke Pakode | Snacks | NA | [carom seeds (ajwain), oil, besan (bengal gram flour), chilli powder, turmeric powder (haldi), asafoetida (hing), oil baking soda, salt] | 5 mins | 20 mins | [Evening Tea Snacks, Deep Fry, High Tea Party] | 20Makes 20 servings (20 serving ) | NA | Tender ajwain leaves are dipped in a besan batter and deep fried. They add a great 'digestive' element to a plateful of sinful pakodas. On a rainy day enjoy as an evening tea snack with a cup of hot Elaichi Tea . | [Mix all the ingredients together with a little water to make a thick batter., Dip each ajwain leaf in the batter., Deep fry in hot oil until golden in colour. Drain on absorbent paper., Serve hot.] | [Energy, 82 cal, Protein, 1.7 g, Carbohydrates, 4.9 g, Fiber, 1.3 g, Fat, 6.2 g, Cholesterol, 0 mg, Vitamin A, 62.3 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 0.1 mg, Folic Acid, 12.1 mcg, Calcium, 4.6 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 6 mg, Potassium, 59 mg, Zinc, 0.1 mg] | ajwain-patta-ke-pakode-4970r |
| rcp4390 | Ajwain Roti, Ajwain Paratha | Lunch | NA | [whole wheat flour (gehun ka atta), carom seeds (ajwain), oil, salt, whole wheat flour (gehun ka atta), ghee] | 2 mins | 20 mins | [Punjabi roti recipes | Punjabi parathas, Breakfast Theplas, Parathas, Indian Rotis, Indian Tawa, Tava, Lunch Roti, Lunch Paratha] | 10Makes 10 rotis | Punjabi | ajwain roti recipe | ajwain paratha | Indian style ajwain chapati | how to make carom seeds paratha | with 22 amazing images. ajwain roti recipe | ajwain paratha | Indian style ajwain chapati | how to make carom seeds paratha is a simple, easy to make and delightful Indian fare. Learn how to make ajwain paratha. To make ajwain roti, combine all the ingredients in a deep bowl and mix well. Add enough water (approx. ¾ cup) and knead into a soft dough. Cover the dough with a lid and keep aside for 15 minutes. Divide the dough into 10 equal portions and roll out each portion of the dough into a 175 mm. (7”) diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the roti using a little ghee, till golden brown spots appear on both the sides. Serve immediately. Ajwain has such a tantalising aroma and flavour that it can pep up a dish as a standalone spice! You will realise this when you try this mouth-watering Indian style ajwain chapati. Quick and easy, all it takes is the addition of carom seeds to the flour when making the roti dough, but it makes such a notable difference to the end product. When you cook the ajwain paratha with ghee, the aroma that comes out is so luring that you will want to eat it right off the tava. And you can do that if you choose to – because a cup of curds is all you need to serve with this aromatic roti! Ajwain has many health benefits to its credit as well. On top of the list is its digestive property. It aids in digestion and helps relieve bloating and prevent acidity. Its active compound thymol helps in the secretion of digestive juices in the stomach which prevents indigestion. Thymol also helps to fight bacteria which might cause stomach infection. Make carom seeds paratha, relish them and experience its stomach-friendly benefit. Further this ajwain roti is also a good source of fibre. For this the addition of whole wheat flour bags the credit. Fibre is another nutrient which helps to cleanse the digestive tract by acting as a broom for the system. Fibre being beneficial to manage blood sugar levels and blood cholesterol levels, this roti can be enjoyed by diabetics and heart patients too. Healthy individuals and those aiming weight loss too can restrict the amount of ghee used for cooking and include these rotis in their menu. Tips for ajwain roti. 1. While selecting carom seeds, choose seeds that look crisp and fresh, and have a strong aroma. Check the date of packing and choose a recent lot, as very old stock would have lost much of its aroma. 2. Ensure the dough is soft, so rolling is easier and the rotis turn soft too. 3. Serve it immediately to enjoy its texture, flavour and aroma. Enjoy ajwain roti recipe | ajwain paratha | Indian style ajwain chapati | how to make carom seeds paratha | with step by step photos. | [To make ajwain roti, combine all the ingredients in a deep bowl and mix well., Add enough water (approx. ¾ cup) and knead into a soft dough. Cover the dough with a lid and keep aside for 15 minutes., Divide the dough into 10 equal portions and roll out each portion of the dough into a 175 mm. (7”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the roti using a little ghee, till golden brown spots appear on both the sides., Serve the ajwain roti immediately.] | [Energy, 147 cal, Protein, 3.1 g, Carbohydrates, 18.9 g, Fiber, 3.2 g, Fat, 7 g, Cholesterol, 0 mg, Sodium, 5.2 mg] | ajwain-roti-ajwain-paratha-4390r |
| rcp41751 | Ajwain Water | NA | NA | [carom seeds (ajwain), water] | 1 mins | 10 mins | [Indian Drinks / Sharbats, Pan, Stomach ache Indigestion Appetite Loss, Acidity Drinks] | Makes 0.50 cup | Indian | ajwain water recipe | ajwain water for weight loss | ajwain water relieves acidity | ajwain water in the morning | with 7 amazing images. Ajwain Water has a nice, appetizing aroma and tingling taste, which you will be able to ingest and digest even when you are feeling too full and not comfortable in the tummy. Even better, ajwain water for weight loss is the perfect Indian drink for weight loss. This easy Ajwain Water is a magic potion under such circumstances. Sipping on it helps to instantly relieve acidity along with flatulence. To make ajwain water, combine water and carom seeds in a sauce pan, mix well and boil on a medium flame for 8 to 10 minutes. Switch of the flame and strain it using a strainer in a deep bowl. Keep aside to cool. Serve the ajwain water warm or cool and serve. NOTE that we need to have Ajwain water warm to enjoy the benefits of weight loss. Ajwain is a natural digestive aid which helps clean the digestive tract. It also boosts metabolism and aids in weight loss. The best time to drink Ajwain water is on an empty stomach first thing in the morning. Acidity due to indigestion can also be treated with this Ajwain Water. If you have a ready stock of ajwain at home, you can quickly make this whenever you need it. Try other stomach-friendly drinks like Fresh Mint and Lemon Tea and Chunky Muskmelon Drink. See detailed step by step photos of ajwain water recipe | ajwain water for weight loss | ajwain water relieves acidity | ajwain water in the morning | below. | [To make ajwain water, combine water and carom seeds in a sauce pan, mix well and boil on a medium flame for 8 to 10 minutes., Switch of the flame and strain it using a strainer in a deep bowl. Keep aside to cool., Serve the ajwain water warm or cool and serve.] | [Energy, 0 cal, Protein, 0 g, Carbohydrates, 0 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | ajwain-water-41751r |
| rcp41991 | Akki Roti, Karnataka Rice Flour Roti | BreakFast | Veg | [rice flour (chawal ka atta), chopped onions, grated carrot, chopped coriander (dhania), chopped ginger (adrak), chopped green chillies, crushed cumin seeds (jeera), grated coconut, salt, oil] | 10 mins | 20 mins | [South Indian Breakfast, Andhra Cuisine, Breakfast Theplas, Parathas, Tava, Snack Recipes for Kids, Gluten Free Veg Indian, Thalassemia] | 6Makes 6 rotis | Andhra | akki roti recipe | masala akki roti | Karnataka akki roti | rice flour roti | with 26 amazing images. akki roti is an all-time favourite snack in traditional Kannada households, where it is made for breakfast or evening tiffin. Learn how to make akki roti recipe | masala akki roti | Karnataka akki roti | rice flour roti | masala akki roti is a quick and easy recipe, which does not require grinding or fermenting any batters. A soft dough of rice flour, perked up with veggies, ginger, green chillies and crushed cumin, is flattened and cooked till it is an appetizing golden brown in colour. Speckled with grated carrot and chopped coriander makes it more nutritious. Karnataka akki roti looks really tempting, and taste equally so! It can be enjoyed with gunpowder or with coconut chutney and sambhar . In this recipe, we have shown how to flatten the dough easily without doing any mess. Once you get the hang of it, it gets easier. rice flour roti is nutritious and perfect to serve as breakfast, as it keeps you fuller for longer time. Also, make sure you cook the akki rotis as soon as the dough is made, as the dough will get stiff and dry after some time. You can also have a go at other South Indian specialties like instant rava uttapam or Neer Dosa. Enjoy akki roti recipe | masala akki roti | Karnataka akki roti | rice flour roti | with detailed step by step images | [To make akki roti, combine all the ingredients in a deep bowl and knead into a loose soft dough using 1 cup water., Divide the dough into 6 equal portions., Take a portion of the dough place on the butter paper and flatten it with wet fingers to make a 250 mm. (6”) diameter circle., Make 3 to 4 holes at regular intervals using a finger., Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil., Put the flattened roti facing upside down and gently remove the butter paper., Drizzle ½ tsp of oil evenly over it and cook on both the sides till they turn golden brown in colour., Repeat steps to make 5 more akki rotis., Serve the akki roti immediately.] | [Energy, 208 cal, Protein, 2.6 g, Carbohydrates, 30.5 g, Fiber, 2.5 g, Fat, 8 g, Cholesterol, 0 mg, Sodium, 5.5 mg] | akki-roti-karnataka-rice-flour-roti-41991r |
| rcp35069 | Alfalfa Sprouts Open Sandwich ( Vitamin A and Calcium Rich Recipe ) | Snacks | NA | [alfalfa sprouts, whole wheat footlong bread, yellow capsicum, red capsicum, capsicum, olive oil, salt, tomato slices, sliced black olives, dried oregano, salt, freshly ground black pepper (kalimirch), grated mozzarella cheese, vinegar, olive oil, powdered sugar, salt] | 15 mins | 9 mins | [Sandwich Recipes, Evening Tea Snacks, Baked, Western Party, Oven, Indian Cancer Patients, Healthy Snacky Meals] | 4Makes 4 open sandwiches | Indian | The Arabs call alfalfa sprouts ‘the father of all foods’! Sprouts are fortified with good amounts of nutrients making it a super healthy food. This Alfalfa Sprouts Open Sandwich recipe is loaded with peppers, olives, tomato and cheese, all of which make it an extremely tasty meal as well. The best part is that being an open sandwich, we can cut down on a slice of bread too! You can also try other recipes using alfalfa sprouts like Mango and Burrata Cheese Crostini or Antioxidant, Protein Rich Healthy Lunch Salad. Enjoy how to make Alfalfa Sprouts Open Sandwich recipe with detailed step by step photos and video. | [To make the Alfalfa Sprouts Open Sandwich, pierce the yellow capsicum with a fork, brush it using ¼ tsp of olive oil evenly over it and roast it over an open flame till it turns black from all the sides., Cool, wash it in cold water and remove the skin, stem and seeds and discard them. Cut the capsicum into thin slices and keep aside., Repeat steps 1 and 2 for red and green capsicum., Combine the roasted green, yellow and red capsicum slices, remaining 1½ tsp of olive oil, salt and a little pepper powder in a bowl and mix well., Divide the capsicum mixture into 4 equal portions and keep aside., Cut the footlong bread into 2 pieces from the centre and then cut each piece into 2 halves horizontally. You will get 4 bread halves of 6” each in all., Place all the 4 bread halves on a flat, dry surface and core the inner side of each halve so as to form a slight depression., Spread ¼th of the marinade evenly on each bread halve., Place a portion of the capsicum mixture in the depression of each bread halve and arrange 3 tomato slices over it., Place 1½ tbsp of alfa-alfa sprouts and ½ tbsp of black olives evenly on each bread halve., Sprinkle ¼ tsp of oregano, a little salt and ¼ tsp of pepper powder on each bread halve., Top each bread halve with ½ tbsp of cheese and bake them in a pre-heated oven at 200°c (400°f) for 8 to 10 minutes., Serve the Alfalfa Sprouts Open Sandwich immediately.] | [Energy, 130 cal, Protein, 4.1 g, Carbohydrates, 13.6 g, Fiber, 6 g, Fat, 6.6 g, Cholesterol, 1.4 mg, Sodium, 71.6 mg] | alfalfa-sprouts-open-sandwich--vitamin-a-and-calcium-rich-recipe--35069r |
| rcp38033 | Alfalfa Sprouts, Tomatoes and Basil Sandwich | BreakFast | NA | [mayonnaise, chopped basil, chopped tomatoes, alfalfa sprouts, salt, whole wheat bread slices, butter mustard (rai / sarson) paste, iceberg lettuce leaves] | 10 mins | 0 mins | [Sandwich Recipes, Healthy Quick Snack Ideas, Healthy Breakfast Sandwiches] | 4Makes 4 sandwiches | NA | Alfalfa is a very healthy herb often used in home remedies for digestive disorders, cholesterol, diabetes , etc. Here is an interesting way to prepare a sandwich out of this healthy herb, combined with tomatoes and basil. Remember to use tender alfalfa sprouts for the Alfalfa Sprouts, Tomatoes and Basil Sandwich , as more mature ones are coarse and not so tasty. | [Combine the mayonnaise, basil, tomatoes, alfalfa sprouts, salt and pepper in a bowl and mix well., Divide the stuffing into 4 equal portions and keep aside., Place 2 bread slices on a clean, dry surface and apply little prepared butter-mustard paste., Place 1 lettuce on 1 bread slice, put 1 portion of the prepared stuffing and cover with another bread slice with the buttered-mustard side facing downwards., Repeat steps 1 and 2 to make 3 more sandwiches., Cut into triangles and serve immediately.] | [Not Given] | alfalfa-sprouts-tomatoes-and-basil-sandwich-38033r |
| rcp35092 | Aliv Paratha, Halim Vegetable Paratha | BreakFast | NA | [whole wheat flour (gehun ka atta), garden cress seeds, salt, oil, chopped red capsicum, chopped yellow capsicum, chopped carrot, chopped spring onions whites, chopped coriander (dhania), crumbled low fat paneer (cottage cheese), chilli powder, salt, whole wheat flour (gehun ka atta), oil] | 20 mins | 30 mins | [Tava, Indian Cancer Patients, PCOS, B Vitamins, Iron Rich Rotis & Parathas, Healthy Rotis Healthy Parathas Theplas, Cancer Breakfast] | 10Makes 10 parathas | Indian | aliv paratha recipe | halim vegetable paratha | healthy garden cress paneer paratha | with 45 amazing images. aliv paratha recipe | halim vegetable paratha | healthy garden cress paneer paratha is a nourishing one dish meal. Learn how to make halim vegetable paratha. To make aliv paratha, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside. For the stuffing, heat the oil in a broad non-stick pan, add the mixed vegetables and sauté on a high flame for 2 minutes. Add the coriander, paneer, chilli powder and salt and mix well. Cool slightly and divide the stuffing into 10 equal portions. Keep aside. Then to make halim vegetable paratha, divide the dough into 10 equal portions. Roll a portion of the dough into a 125 mm. (5”) diameter thin circle using wheat flour for rolling. Put ¼ cup of the stuffing on one half of the roti and fold to make a semi-circle. Seal the edges so the stuffing does not spill out. Heat a non-stick tava (griddle) and cook the paratha, using ¼ tsp oil, till it turns golden brown in colour from both the sides. Repeat steps 2 to 5 to make 9 more parathas. Serve immediately. Aliv or garden cress seed is a real treasure-trove of nutrients, and a must have in every kitchen. This little-known Indian food is one of the best vegetarian sources of iron, fibre and calcium and is worth including in the diet, whether as a powder or in seed form. This delicious halim vegetable paratha is a great way to start off. With a scrumptious stuffing of paneer and coloured capsicum, it is nothing short of a mouth-watering treat. Weight-watchers, heart patients and diabetics can benefit from the fibre from these healthy garden cress paneer parathas. They can also gain in appreciable quantities of vitamin C from coloured capsicum and build immunity and maintain skin health too. Tips for aliv paratha. 1. Serve aliv paratha with curds for a calcium rich meal. See how to make dahi. 2. Serve healthy garden cress paneer paratha with lahsun ki chutney or healthy green chutney for an iron rich meal. 3. You can also serve halim paratha with mango pickle. 4. Always use a spatula and press down while cooking the paratha. This must be done all over the aliv paratha as we want all sides cooked evenly. Enjoy aliv paratha recipe | halim vegetable paratha | healthy garden cress paneer paratha | with step by step photos. | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside., Heat the oil in a broad non-stick pan, add the mixed vegetables and sauté on a high flame for 2 minutes., Add the coriander, paneer, chilli powder and salt and mix well., Cool slightly and divide the stuffing into 10 equal portions. Keep aside., Divide the dough into 10 equal portions., Roll a portion of the dough into a 125 mm. (5”) diameter thin circle using wheat flour for rolling., Put ¼ cup of the stuffing on one half of the roti and fold to make a semi-circle., Seal the edges so the stuffing does not spill out., Heat a non-stick tava (griddle) and cook the paratha, using ¼ tsp oil, till it turns golden brown in colour from both the sides., Repeat steps 2 to 5 to make 9 more parathas., Serve immediately., Blend 1 tbsp of garden cress seeds in a mixer to get 1½ tbsp of garden cress seeds powder.] | [Energy, 96 cal, Protein, 3.3 g, Carbohydrates, 12 g, Fiber, 2.4 g, Fat, 4.1 g, Cholesterol, 0 mg, Sodium, 5.7 mg] | aliv-paratha-halim-vegetable-paratha-35092r |
| rcp36981 | Alluring Anthurium, Baby Corn and Capsicum Flowers ( Vegetable Carvings) | NA | Veg | [red capsicum, drumsticks, baby corn, yam (suran)] | 20 mins | 0 mins | [Cooking Basics, Side Dishes, No Cooking Veg Indian, Valentines Day Indian recipes] | 1Makes 1 anthurium | Indian | Use the bright red hues of capsicum and the baby corn to create an attractive anthurium piece with yam as a base. Make it the central attraction in the next kitty pasrty or a formal dinner party. | [Use a knife and make a petal shaped but on the red capsicum., Detach the piece from the capsicum with your fingers., Using a knife, remove the seeds from the capsicum piece and discard them. Repeat the step 1 to 3 to make 2 to 3 more capsicum pieces. Keep them aside., Place a drumstick on the chopping board and using a knife, cut a 6" long piece., Make 2 to 3 such long drumstick pieces of different sizes., Insert a toothpick on one side of the drumstick., Pierce the capsicum piece on it from the centre., Pierce the baby corn on top. Repeat the steps 6 to 8 with the remaining drumstick pieces, capsicum pieces and baby corn., On the other side of the drumstick pierce one more toothpick., Place a broad piece of yam with the base flattened with a knife on a chopping board., Pierce the toothpick with drumstick on the yam. Arrange 2 to 3 such drmsticks (stems) on the yam., To complete the anthurium, finally decorate it with a few leaves and a fan behind the yam.] | [Not Given] | alluring-anthurium-baby-corn-and-capsicum-flowers--vegetable-carvings-36981r |
| rcp2419 | Aloo and Green Peas Chaat | Snacks | NA | [boiled and peeled potato cubes, boiled green peas, oil, chopped green chillies, chaat masala, lemon juice, salt, chopped coriander (dhania)] | 10 mins | 6 mins | [Rajasthani Naashta, Indian Snacks for Entertaining, Chaat, Evening Tea Snacks, Holi recipes, Mother's Day, Non-stick Pan] | 2Makes 2 servings | Rajasthani | aloo matar chaat recipe | aloo green peas chaat | Mumbai roadside aloo green peas chaat | with 13 amazing images. aloo matar chaat recipe | aloo green peas chaat | Mumbai roadside aloo green peas chaat. Learn how to make aloo green peas chaat. To make aloo matar chaat, heat the oil in a broad non-stick pan, add the potatoes and cook on a medium flame for 3 to 4 minutes or till the potatoes are brown in colour. Add the remaining ingredients, mix well and cook on a medium flame for 1 to 2 minutes. Serve hot garnished with coriander. Aloo green peas chaat is a mild variation of the ever-popular aloo chaat, relished by Indians the world over! The interplay of soft green peas with crisped potato cubes is a delight to behold and savour, especially when this combo is pepped up with a dash of lime, green chillies and chaat masala too. This Mumbai roadside aloo green peas chaat recipe gets its tang and flavour from the use of chaat masala and lemon juice. When time permits, try making chaat masala at home. With very little spice, this aloo matar chaat is a kid friendly recipe which can be served at kids parties. Serve it in colourful bowls and spoons and it is sure to be a hit amongst the kids. To make it more attractive, you can spoon a little chaat on dainty puris too! Tips for aloo matar chaat. 1. To save on time, you can boil potatoes in a microwave. 2. You can make this chaat in advance and reheat it before serving. Enjoy aloo matar chaat recipe | aloo green peas chaat | Mumbai roadside aloo green peas chaat | with step by step photos. | [To make aloo green peas chaat, heat the oil in a broad non-stick pan, add the potatoes and cook on a medium flame for 3 to 4 minutes or till the potatoes are brown in colour., Add the remaining ingredients, mix well and cook on a medium flame for 1 to 2 minutes., Serve hot garnished with coriander.] | [Energy, 131 cal, Protein, 2 g, Carbohydrates, 13.7 g, Fiber, 2.4 g, Fat, 7.6 g, Cholesterol, 0 mg, Sodium, 144.9 mg] | aloo-and-green-peas-chaat-2419r |
| rcp41478 | Aloo and Kand Rasawala Shaak, Faraal Recipe | Dinner | NA | [boiled potato cubes, steamed purple yam (kand) cubes, curds (dahi), rajgira flour, salt, oil, cumin seeds (jeera), chilli paste, sugar, chopped coriander (dhania)] | 15 mins | 9 mins | [Gujarati Shaak Sabzi, Gujarati Faral, Faraal, Maharashtrian Upvas (Fasting), Dinner, Sabzis with Gravies, Traditional Indian Sabzis, Sankashti Chaturthi Recipes] | 4Makes 4 servings | Gujarati | This recipe is a mouth-watering preparation of kand and potatoes in a base of curds, thickened with rajgira flour. The Aloo and Kand Rasawali Shaak gets its finger-licking flavour and appetizing aroma from green chilli paste and a tempering of cumin seeds. The best part is that you can have this shaak on a fasting day as well. Do not overcook the kand and potatoes as they might get mushy when continuing to cook with the other ingredients. If you are going to have this recipe later, then add some water and heat a little before serving. You can try other delicious faraali recipes like the Faraali Pattice and Faraali Dosa . | [Combine the curds, rajgira flour, salt and 1 cup of water in a deep bowl, whisk well and keep aside., Heat the oil in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds., Add the curd-water mixture, potatoes, kand, green chilli paste and sugar, mix gently and cook on a medium flame for 8 minutes, while stirring occasionally., Add the coriander and mix well., Serve hot.] | [Energy, 157 cal, Protein, 2.8 g, Carbohydrates, 20.4 g, Fiber, 2.2 g, Fat, 6.2 g, Cholesterol, 6 mg, Sodium, 13.1 mg] | aloo-and-kand-rasawala-shaak-faraal-recipe-41478r |
| rcp39145 | Aloo and Paneer Roll | Dinner | NA | [plain flour (maida), whole wheat flour (gehun ka atta), oil, salt, boiled , peeled and grated potatoes, grated paneer (cottage cheese), oil, cumin seeds (jeera), chopped green chillies, chopped coriander (dhania), chopped mint leaves (phudina), salt, grated carrot, shredded cabbage, chaat masala, green chutney, whole wheat flour (gehun ka atta), oil, tomato ketchup] | 15 mins | 15 mins | [Paneer Based Snacks, One Meal Dinner, Indian Tawa] | 6Makes 6 rolls | Indian | aloo paneer roll recipe | aloo paneer frankie | potato paneer wrap | with amazing 35 images aloo and paneer roll recipe is no regular frankie or roll recipe, everything about this potato and paneer frankie is perfect, right from the crispiness to perky flavour of the potato rolls, to the soft and pliable rotis. If you have left over roti's this is definitely a go to aloo paneer roll recipe which will also save time. Transform leftover rotis to this delightful snack recipe. aloo paneer roll recipe is easy and extremely luscious. We have made the rotis by combining maida, whole wheat flour, salt and kneaded into a soft dough and rolled into rotis. Further, we have made the stuffing with paneer and potatoes, green chilies, cumin seeds, coriander and mint leaves. The ingredients used to make aloo paneer roll are very basic and easily available in every Indian household. Next, to give aloo paneer frankie a crunch we have made a salad by combining cabbage, carrot and chaat masala. Fresh rotis lined with green chutney play host to an astounding stuffing of potatoes and paneer flavoured naturally with chillies, coriander, mint and cumin. A scrumptious salad accompanies the soft potato-based stuffing to add an exciting crunch to the aloo paneer roll. You can also pack aloo paneer roll for your lunch box or your kiddo's school tiffin box. Add cheese if you wish to, it will enhance the taste and make it even tastier. Enjoy aloo paneer roll recipe | aloo paneer frankie | potato paneer wrap | with detailed step by step recipe photos and video below. | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough water., Divide the dough into 6 equal portions and roll each portion into a 125 mm. (5”) diameter circle using little whole wheat flour for rolling., Heat a non-stick tava (griddle) and semi-cook the rotis and keep aside., Heat the oil on a non-stick tava (griddle) and add the cumin seeds., When the seeds crackle, add the green chillies and sauté on a medium flame for a few seconds., Add the potatoes, paneer, coriander, mint leaves and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Divide the stuffing into 6 equal portions and roll each portion into an oblong roll and keep aside., Divide the salad into 6 equal portions and keep aside., Place 1 semi-cooked roti on a flat, dry surface and spread 1 tsp of green chutney evenly over it., Place 1 portion of the stuffing on one end of the roti, place 1 portion of the salad over the stuffing and roll the roti tightly., Repeat steps 2 and 3 to make 5 more rolls., Heat a non-stick tava (griddle) and grease it with 1 tbsp of oil., Place 3 rolls on it and cook, using ½ tbsp oil till brown spots appear on all the sides., Repeats steps 5 and 6 to cook 3 more aloo and paneer rolls in 1 more batch., Cut each aloo and paneer roll diagonally into 2 and serve hot with tomato ketchup.] | [Not Given] | aloo-and-paneer-roll-39145r |
| rcp4346 | Aloo Aur Kaddu ki Subzi | Dinner | NA | [potato cubes, red pumpkin (bhopla / kaddu) cubes, ghee, bay leaf (tejpatta), cinnamon (dalchini), clove (laung / lavang), cardamom (elaichi), nigella seeds (kalonji), mustard seeds ( rai / sarson), fenugreek (methi) seeds, whisked curds (dahi), asafoetida (hing), chilli powder, coriander-cumin seeds (dhania-jeera) powder, turmeric powder (haldi), chopped tomatoes, dried mango powder (amchur), sugar, salt] | 10 mins | 25 mins | [Rajasthani Sabzi, Semi-Dry Sabzis, Traditional Indian Sabzis, Non-stick Pan, Lunch Sabzi, Dinner Sabzi] | 4Makes 4 servings | Rajasthani | aloo aur kaddu ki sabzi recipe | kaddu aloo sabzi | Rajasthani aloo aur kaddu ki sabzi | with 35 images. aloo aur kaddu ki sabzi is a sukha Rajasthani sabzi. Learn to make kaddu aloo sabzi. Soft potatoes and fibrous red pumpkin cooked with an aromatic tempering of assorted seeds and spices, a couple of traditional spice powders, a dash of curds and tomatoes, the aloo aur kaddu ki sabzi is a choice you will love. Whether for a homely meal or a friendly gathering. aloo aur kaddu ki sabzi burgeons with flavour and aroma, highlighted further by the finishing touch, a thoughtful sprinkling of tangy amchur powder. Tips for kaddu aloo sabzi. 1. You can add shredded coconut to the aloo aur kaddu ki sabzi to add taste. 2. Reduce the amount of potatoes used by half and increase kaddu in the same ratio to make aloo aur kaddu ki sabzi healthier. Serve aloo aur kaddu ki sabzi with bajra ki roti, jowar ki roti or roti. Enjoy aloo aur kaddu ki sabzi recipe | kaddu aloo sabzi | Rajasthani aloo aur kaddu ki sabzi | with step by step photos. | [To make aloo aur kaddu ki subzi, heat the ghee in a broad non-stick pan, add the bay leaf, cinnamon, clove, cardamom, nigella seeds, mustard seeds and fenugreek seeds and sauté on a medium flame for a few seconds., When the seeds crackle, add the curds, asafoetida, chilli powder, coriander-cumin seeds powder and turmeric powder and sauté on a medium flame for 30 seconds., Add the tomatoes and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the potatoes, pumpkin and ½ cup of water, mix well, cover and cook on a slow flame for 15 to 20 minutes or until the potatoes and pumpkin are cooked, while stirring occasionally., Add the amchur powder, sugar and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve the aloo aur kaddu ki subzi immediately.] | [Energy, 120 cal, Protein, 2.1 g, Carbohydrates, 15.7 g, Fiber, 1.5 g, Fat, 5.4 g, Cholesterol, 0.6 mg, Sodium, 11.6 mg] | aloo-aur-kaddu-ki-subzi-4346r |
| rcp2817 | Aloo Aur Shakarkandi ki Chaat, Vrat Chaat | Snacks | NA | [boiled and peeled potato cubes, boiled and peeled sweet potato (shakarkand) cubes, oil, khajur imli ki chutney, green chutney, whisked curds (dahi), black salt (sanchal), cumin seeds (jeera) powder, chilli powder, salt, chopped coriander (dhania)] | 10 mins | 4 mins | [Chaat, Non-stick Pan, Snacks under 5 minutes, Kitty Party Chaat, Indian Winter Sabzis, Foods to cook in January] | 4Makes 4 plates | Indian | aloo aur shakarkand ki chaat recipe | sweet potato chaat | vrat chaat | with 35 amazing images. Enjoy aloo aur shakarkand ki chaat recipe as a tasty snack. sweet potato chaat is made with cooked sweet potatoes, potatoes which are topped with khajur imli chutney, whisked curds, green chutney to make a perfect chaat. Enjoy Indian street style shakarkandi chaat during religious fasts or vrat. This recipe of Aloo Aur Shakarkand ki Chaat is a good example of how versatile and delicious the humble potato and sweet potato can be. Have the Aloo Aur Shakarkand ki Chaat topped on crunchy papadis or fill them in bread tartlets for a delicious treat. Check out are many more chaat recipes that are sure to tickle your taste buds. Tips for aloo aur shakarkand ki chaat recipe . 1. Add salt to shakarkand and potatoes while cooking them. 2. Cut shakarkand into cubes and put in cold water. This will prevent the sweet potatoes from blackening. Learn to make aloo aur shakarkand ki chaat recipe | sweet potato chaat | vrat chaat | with detailed step by step photos below. | [To make the Aloo Aur Shakarkand ki Chaat recipe, heat the oil in a broad not-stick pan, add the potatoes and sweet potatoes and cook on a medium flame for 3 to 4 minute or till they turn golden brown in colour, while stirring occasionally., Remove from the flame and divide into 4 equal portions., Place a portion of the prepared mixture in a serving plate and top with 1½ tbsp of khajur imli ki chutney, 1 tbsp green chutney and ¼ cup of curds evenly over it., Sprinkle a little black salt, cumin seeds powder, chilli powder and salt evenly over it., Repeat steps 3 and 4 to make 3 more plates., Serve the Aloo Aur Shakarkand ki Chaat immediately garnished with coriander., While boiling potatoes and sweet potatoes for the Aloo Aur Shakarkand ki Chaat, make sure boil them in salted water.] | [Not Given] | aloo-aur-shakarkandi-ki-chaat-vrat-chaat-2817r |
| rcp42756 | Aloo Bhatura | Dinner | NA | [boiled peeled and grated potatoes, plain flour (maida), curd (dahi), oil, salt, oil] | 10 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Puris, Indian Party, Non-stick Pan, North Indian Dinner] | 8Makes 8 bhaturas | Punjabi | This unique recipe shows you how to make perfectly fluffed up bhaturas without having to lose your sleep over yeast! Instead, we have used a dough of refined flour, potatoes and curd in just the right proportions. Always remember that the bhaturas will become soggy if not served immediately so, always eat them hot and fresh. This aloo bhatura recipe is a very quick bhatura recipe. The dough does not require any fermentation or resting time. Serve this yummy bhatura with Peshawari Chole or Dahiwali Aloo ki Subzi . To learn various Indian flatbread recipes, check out our other recipes for Punjabi Rotis and Parathas. Enjoy how to make Aloo Bhatura recipe with detailed step by step photos below. | [To make aloo bhatura, combine the flour, potatoes, curd, oil and salt and knead to make a soft dough using enough water., Cover the dough with a wet muslin cloth and rest the dough for 20 minutes., Divide the dough into 8 equal portions and roll each portion into a 150 mm. (6”) diameter circle using a little plain flour for rolling., Heat the oil in a deep non-stick pan and deep-fry the bhatura, one at a time, till they turn golden brown in colour from both sides., Serve the aloo bhatura immediately.] | [Energy, 167 cal, Protein, 2.1 g, Carbohydrates, 13.6 g, Fiber, 0.2 g, Fat, 11.5 g, Cholesterol, 0.8 mg, Sodium, 3.1 mg] | aloo-bhatura-42756r |
| rcp42469 | Aloo Bhindi, Punjabi Style Recipe | Lunch | NA | [potato cubes, chopped ladies finger (bhindi), oil, chopped onions, chopped tomatoes, ginger (adrak) paste, garlic (lehsun) paste, coriander (dhania) powder, chilli powder, garam masala, turmeric powder (haldi), asafoetida (hing), dried mango powder (amchur), salt, fresh cream, chopped coriander (dhania), dried fenugreek leaves (kasuri methi)] | 15 mins | 17 mins | [Punjabi Sabzis, Semi-Dry Sabzis, Traditional Indian Sabzis, Indian Party, Non-stick Pan, Indian Travel Food Sabzi, Lunch Sabzi] | 3Makes 3 servings | Punjabi | aloo bhindi recipe | Punjabi style aloo bhindi fry | Indian aloo bhindi ki sabji | stir fried okra and potato | with 31 amazing images. aloo bhindi recipe | Punjabi style aloo bhindi fry | Indian aloo bhindi ki sabji | stir fried okra and potato is a simple everyday sabzi is many Indian households. Learn how to make Punjabi style aloo bhindi fry. To make aloo bhindi, heat the oil in a deep non-stick pan, add the potatoes and sauté on a medium flame for 5 minutes. Drain and keep aside. In the same non-stick pan, add the bhindi and sauté on a medium flame for 5 minutes. Drain and keep aside. In the same deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the tomatoes, ginger paste and garlic paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the coriander powder, chilli powder, garam masala, turmeric powder, asafoetida, dry mango powder, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the sautéed potatoes and bhindi, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Switch off the flame, add the fresh cream, coriander and dried fenugreek leaves and mix gently. Serve hot. Who doesn’t like the combination of aloo and bhindi? Combining it with potatoes makes ladies finger appealing even to little kids! Here is one way to cook the duo in a flavour-packed Punjabi style aloo bhindi fry which is perked up with a range of common but dynamic ingredients, which give a really awesome flavour and nice mouth-feel to the subzi. Fresh cream makes the Indian aloo bhindi ki sabji richer, while peppy spice powders and dried fenugreek leaves give it an appetizing aroma and tongue-tickling flavour. Serve stir fried okra and potato hot with rotis. Try other bhindi recipes like Dahi Bhindi ki Subji or Stuffed Bhindi with Paneer. Tips for aloo bhindi. 1. Always go for medium diameter ones, not too long, because bulgy lady's finger has very big seeds within, which spoil the delicacy of this vegetable. 2. Always sauté the aloo and bhindi on a medium flame, so they cook uniformly without turning dark brown. 3. Prefer to crush the fenugreek leaves before adding. This helps to lend the perfect flavour. Enjoy aloo bhindi recipe | Punjabi style aloo bhindi fry | Indian aloo bhindi ki sabji | stir fried okra and potato | with step by step photos. | [Heat the oil in a deep non-stick pan, add the potatoes and sauté on a medium flame for 5 minutes. Drain and keep aside., In the same non-stick pan, add the bhindi and sauté on a medium flame for 5 minutes. Drain and keep aside., In the same deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes., Add the tomatoes, ginger paste and garlic paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the coriander powder, chilli powder, garam masala, turmeric powder, asafoetida, dry mango powder, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the sautéed potatoes and bhindi, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally., Switch off the flame, add the fresh cream, coriander and dried fenugreek leaves and mix gently., Serve hot.] | [Energy, 205 cal, Protein, 1.9 g, Carbohydrates, 11.8 g, Fiber, 2.7 g, Fat, 16.8 g, Cholesterol, 0 mg, Sodium, 12.3 mg] | aloo-bhindi-punjabi-style-recipe-42469r |
| rcp42088 | Aloo Bhujia, Aloo Sev, Potato Sev | Snacks | NA | [mashed potatoes, besan (bengal gram flour), rice flour (chawal ka atta), chilli powder, turmeric powder (haldi), garam masala, dried mango powder (amchur), salt, oil, black salt (sanchal), papdi (chaat)] | 15 mins | 25 mins | [Rajasthani Dry Snacks, Indian Jar Snacks, Evening Tea Snacks, Diwali, Diwali Snacks, High Tea Party, Quick 3 Ingredients] | 4Makes 4 cups (4 cup ) | Rajasthani | aloo bhujia recipe | crunchy aloo sev | aloo bhujia namkeen | potato sev Indian tea time snack | with 48 amazing images. aloo bhujia recipe | crunchy aloo sev | aloo bhujia namkeen | potato sev Indian tea time snack is a crispy snack which can be enjoyed with friends and family. Learn how to make crunchy aloo sev. To make aloo bhujia, combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water. Divide the dough into 2 equal portions. Put one portion of the dough in a greased smallest small hole sev "press" mould, press it properly and cover it with the lid. Heat the oil in a deep non-stick pan, press out thin strands of the sev in batches into the hot oil and deep-fry on a slow flame till they turn light brown in colour from both the sides. Drain on an absorbent paper. Repeat steps 3 and 4 to deep-fry the remaining sev. Keep aside to cool for 5 to 10 minutes. Transfer the sev into a deep bowl, add the black salt and chaat masala evenly over it and break into pieces while mixing it with your hands. Store in an air-tight container and use as required. Made with a dough of mashed potatoes, besan and rice flour, the aloo bhujia namkeen has a melt-in-the-mouth texture. It also has an awesome flavour, with the spiciness of garam masala and the exhilarating tang of dry mango powder. With a perfect blend of spices, this crunchy aloo sev gives you an authentic flavour just like what you get in the market. Enjoy it with a cup of hot tea. It is often made as a jar snack during Diwali. While it is very easy to make, you need to be very cautious while frying this potato sev Indian tea time snack and remove it from the oil before it gets burnt. If you like this snack, also try other recipes like Methi Puri or Healthy Khakhra Chivda. Tips for aloo bhujia. 1. The potatoes have to be very well mashed. There should be no lumps. If you wish, you can grate them before mashing. 2. Similarly, the besan too has to be free of lumps. Sieve it if necessary. 3. Since we have used mashed potatoes, you will require very little water for kneading the dough. So add water gradually. 4. Always grease the ‘sev press’ before adding the dough it. This ensures smooth falling of strands in oil. 5. The aloo bhujia has to be deep-fried on a slow flame only. Cooking on a high flame might burn the sev quickly. 6. Also remove the sev from the oil, a little before it turns brown. There is always a little after cooking which occurs after removing it from the oil. You will notice this colour change on cooling it slightly. 7. As a variation you can knead dough with mint paste instead of water. Enjoy aloo bhujia recipe | crunchy aloo sev | aloo bhujia namkeen | potato sev Indian tea time snack | with step by step images. | [Combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water., Divide the dough into 2 equal portions., Put one portion of the dough in a greased smallest small hole sev "press" mould, press it properly and cover it with the lid., Heat the oil in a deep non-stick pan, press out thin strands of the sev in batches into the hot oil and deep-fry on a slow flame till they turn light brown in colour from both the sides. Drain on an absorbent paper., Repeat steps 3 and 4 to deep-fry the remaining sev., Keep aside to cool for 5 to 10 minutes., Transfer the sev into a deep bowl, add the black salt and chaat masala evenly over it and break into pieces while mixing it with your hands., Store in an air-tight container and use as required.] | [Energy, 525 cal, Protein, 15.5 g, Carbohydrates, 50.4 g, Fiber, 11.4 g, Fat, 29.1 g, Cholesterol, 0 mg, Sodium, 54.4 mg] | aloo-bhujia-aloo-sev-potato-sev-42088r |
| rcp42446 | Aloo Biryani, Dum Aloo Biryani | Dinner | Veg | [cooked long grained rice (basmati), ghee, salt, fried onions, chopped tomatoes, grated coconut, chopped ginger (adrak), chopped garlic (lehsun), chopped green chillies, chopped mint leaves (phudina), chopped coriander (dhania), cumin seeds (jeera), water, oil, bayleaf (tejpatta), cloves (laung / lavang), black peppercorns (kalimirch), cardamoms (elaichi), cinnamon (dalchini), turmeric powder (haldi), chilli powder, coriander (dhania) powder, garam masala, salt, baby potatoes, chopped mint leaves (phudina), chopped coriander (dhania)] | 25 mins | 10 mins | [Mughlai Chawal, Mughlai Biryani, One Dish Vegetarian Meals, One Meal Dinner, Traditional Indian Rice Recipes, biryani recipes across India, Mother's Day, Indian Party] | 4Makes 4 servings | Indian | aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani | with 86 amazing images. aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani is a meal in itself which can be enjoyed with family and friends. Learn how to make restaurant style veg aloo biryani. To make aloo biryani, heat the ghee in a deep non-stick pan, add the rice and salt and sauté on a medium flame for 2 minutes. Switch off the flame, add the deep-fried onions and mix gently. Keep aside. For the gravy, heat the oil in a deep non-stick pan, add the bayleaf, cloves, peppercorns, cardamom, cinnamon and sauté on a medium flame for a few seconds. Add the prepared paste, turmeric powder, chilli powder, coriander powder, garam masala, salt and ½ cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Keep aside. Then place half the rice mixture in a shallow microwave and oven safe glass dish and spread it evenly. Pour the gravy over it and spread it evenly. Place the deep-fried potato halves on it. Sprinkle 1 tbsp of mint leaves and 1 tbsp of coriander evenly over it. Put the remaining rice mixture and spread it evenly. Finally sprinkle again with 1 tbsp of mint leaves and 1 tbsp of coriander evenly over it. Microwave on high for 2 minutes or bake in a pre-heated oven at 200°c (400°f) for 10 minutes. Serve hot. The rich flavour of the gravy and the succulent crunch of deep-fried baby potatoes make this potato biryani an experience to remember. Here, perfectly cooked rice is layered with a spicy gravy and deep-fried baby potatoes, along with some mint and coriander leaves to enhance the flavour and aroma. The whole arrangement is then cooked in a microwave or traditional oven to get the ‘dum’ effect, which causes the flavours of the gravy to blend with the rice and potatoes, giving you a really restaurant style veg aloo biryani. Making traditional biryanis like this takes some time and effort but it is completely worth it! To enjoy a completely authentic dum aloo biryani, you can give dum on a stove top. Both the methods have been presented in this recipe. You can make your choice! You can also try other biryani recipes like Minty Paneer Biryani or Biryani, Veg Hyderabadi Biryani. Tips for aloo biryani. 1. Use basmati rice for an authentic restaurant style flavour and aroma. 2. The cooked basmati rice should have each grain separate. Do not cook till it is mushy. 3. Fried onions take a while to turn brown. Make them in advance. 4. Add salt wisely at each stage as it is added in the cooked rice, rice mixture and paste. 5. The gravy in the end should be slightly thick. You should be able to spread it. 6. If you opted to cook the biryani by traditional dum method, ensure the flame is slow. Else the biryani might burn at the bottom. Enjoy aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani | with step by step photos. | [Heat the ghee in a deep non-stick pan, add the rice and salt and sauté on a medium flame for 2 minutes., Switch off the flame, add the deep-fried onions and mix gently. Keep aside., Heat the oil in a deep non-stick pan, add the bayleaf, cloves, peppercorns, cardamom, cinnamon and sauté on a medium flame for a few seconds., Add the prepared paste, turmeric powder, chilli powder, coriander powder, garam masala, salt and ½ cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Keep aside., Place half the rice mixture in a shallow microwave and oven safe glass dish and spread it evenly., Pour the gravy over it and spread it evenly., Place the deep-fried potato halves on it., Sprinkle 1 tbsp of mint leaves and 1 tbsp of coriander evenly over it., Put the remaining rice mixture and spread it evenly., Finally sprinkle again with 1 tbsp of mint leaves and 1 tbsp of coriander evenly over it., Microwave on high for 2 minutes or bake in a pre-heated oven at 200°c (400°f) for 10 minutes., Serve hot.] | [Energy, 398 cal, Protein, 5 g, Carbohydrates, 52 g, Fiber, 4.8 g, Fat, 18.8 g, Cholesterol, 0 mg, Sodium, 14.3 mg] | aloo-biryani-dum-aloo-biryani-42446r |
| rcp2582 | Aloo Chaat | Dinner | NA | [boiled and peeled baby potatoes, chopped onions, chopped tomatoes, lemon juice, chaat masala, chopped coriander (dhania), salt] | 1 mins | 2 mins | [Course, Cocktail Party, Kitty Party Chaat, Dinner Chaat] | 4Makes 4 servings | NA | aloo chaat recipe | Indian aloo chaat | aloo chaat using baby potatoes | quick and easy aloo chaat | with 13 amazing images. Looking for something to kill your evening hunger pang? here we have a very scrumptious recipe that is loved by all the generations made with baby potatoes that is Aloo chaat. Every Indian household has its own way of making aloo chaat. Aloo chaat is also a very famous Mumbai Street Food and Delhi street food which can be even served as an evening snack or a light meal. This Indian aloo chaat can also be cooked by a amateur cook and I am sure that no one can go wrong with it, as it is super easy to make. It can be made with boiled as well as fried potatoes, we have used boiled potatoes for making this tasty aloo chaat which also makes it a little healthier. To make aloo chaat, wash, boil and peel baby potatoes, Cut them horizotally into two and transfer in a deep bowl. Add tomatoes and onions which would add a unique flavor to our aloo chaat. Further, add chaat masala, we have used home made chaat masala, it is also readily available in shops. Add lemon juice, coriander and mix well. Your quick aloo chaat is ready, serve it for evening snack or you can even use it as an accompniment with your main course. Aloo chaat is a mouth-watering treat that everybody loves! Tasty baby potatoes are combined with onions and tomatoes, as well as peppy chaat masala and tangy lemon juice to make a really flavourful treat. It feels wonderful to bite into this exciting treat, which is soft, crispy and chewy too. Prepare aloo chaat just before serving, otherwise the vegetables will get soggy. Serve with Sev and Papadi to add a crunch to this delicious Aloo Chaat. Enjoy aloo chaat recipe | Indian aloo chaat | aloo chaat using baby potatoes | quick and easy aloo chaat | with detailed step by step recipe photos. | [Cut the baby potatoes into 2 horizontally., Combine the potatoes, onions and tomatoes in a deep bowl and mix well., Add the lemon juice, chaat masala, coriander and a little salt and toss well., Serve the aloo chaat immediately.] | [Not Given] | aloo-chaat-2582r |
| rcp38563 | Aloo Chaat ( Punjabi Khana) | Snacks | NA | [boiled and peeled potato cubes, oil, chopped green chillies, chopped coriander (dhania), chopped mint leaves (phudina), chopped ginger (adrak), chaat masala, lemon juice, salt, chopped coriander (dhania)] | 10 mins | 5 mins | [Punjabi Swadisht Nashta, Indian Snacks for Entertaining, Chaat, Non-stick Pan, Kitty Party Chaat] | 4Makes 4 servings | Punjabi | There’s hardly anyone who isn’t familiar with the delicious aloo chaat. It is a versatile dish that is prepared in many different ways by different people in various states. Here is punjab’s version of aloo chaat and in true punjabi style it uses loads of chaat masala, lemon juice, mint and coriander making it irresistible. An ideal snack to be served with tea or cocktails or as an accompaniment to a meal. | [Heat the oil in a broad non-stick pan, add the potatoes and cook on a medium flame for 4 to 5 minutes or till they turn light golden brown in colour. Keep aside., Combine the green chillies, coriander, mint leaves and ginger in a mixer and blend to a smooth paste using little water., Transfer the paste into a deep bowl, add all the remaining ingredients and toss gently., Serve immediately garnished with coriander.] | [Energy, 212 cal, Protein, 2.5 g, Carbohydrates, 33.2 g, Fiber, 2.7 g, Fat, 7.7 g, Cholesterol, 0 mg, Sodium, 155.1 mg] | aloo-chaat---punjabi-khana-38563r |
| rcp33441 | Aloo Chaat ( Mumbai Roadside Recipes ) | Snacks | Veg | [boiled , peeled and halved baby potatoes, oil, chilli powder, coriander-cumin seeds (dhania-jeera) powder, turmeric powder (haldi), dried mango powder (amchur), besan (bengal gram flour), salt, chopped coriander (dhania), whisked fresh curd (dahi), garlic chutney, green chutney, sweet chutney, cumin seeds (jeera) powder, chilli powder, boiled moong sprouts, fried masala chana dal, sev, chopped coriander (dhania)] | 10 mins | 4 mins | [Indian Veg Recipes, Mumbai Street Food, Indian Snacks for Entertaining, Chaat, Evening Tea Snacks, Raksha - Bandhan, Mother's Day] | 2Makes 2 plates | Indian | aloo chaat recipe | Mumbai roadside aloo chaat | Delhi aloo chaat | with 28 amazing images. aloo chaat is a popular Mumbai roadside aloo chaat made from baby potatoes, marinated in Indian spices and sautéed in oil, and topped with moong, sev, curds, garlic chutney, sweet chutney and green chutney. We have added chana dal to aloo chaat which gives a nice crunch. There are many ways to make aloo chaat recipe and ours is the Mumbai roadside aloo chaat style. In some parts of the country they deep fry the baby potatoes but we have cooked it on a non stick pan. Ours is a easy and quick aloo chaat recipe. Delhi aloo chaat is made by deep frying the potatoes. We have made Mumbai roadside aloo chaat healthier by boiling the baby potatoes and then cooking it on a non stick pan. Notes and tips on aloo chaat recipe. 1. To make the Aloo Chaat , we first have to wash and boil the potatoes. For that, wash the baby potatoes under running water till clean. Scrub them with the help of a brush if there is any mud and dirt stuck to it. 2. Add the baby potatoes to the boiling water and cook on a medium flame till the baby potatoes are completely cooked. They should not be very soft or else they will break on cooking. The cooking might take around 18-20 minutes on a medium flame with closed lid. 3. Add the dried mango powder for a pleasant sour (khatta) taste to the marinade. 4. Now add the besan for binding so that the potatoes don’t release water. 5. Mix gently with the help of two spoons and keep aside to marinade for 5 to 7 minutes. This is a very important step as the potatoes need to take on the flavour of the marinade. 6. Cook on a medium flame for 3 to 4 minutes, while stirring occasionally, till they are heated through and get a little browning on them. Once cooked perfectly, you can see all the masalas coat the potatoes very nicely. We show you in detail how to cook the baby potatoes for aloo chaat. Then comes the preparation of the marinade and cooking of baby potatoes. Finally detailed step by step on how to assemble the aloo chaat recipe. Delhi aloo chaat has a fan-following of its own, especially in the bitter cold Delhi winter, when its spiciness and warmth rejuvenate the soul. Planning a chaat party? Check out our collection of exciting recipes of chaat like Moong Dahi Misal, Chole Tikki Chaat and Khasta Kachori Chaat. Also do check out for more recipes of Mumbai Street Foods. Enjoy how to make Aloo Chaat recipe with detailed step by step photos and video. | [To make aloo chaat, combine 2 tbsp oil, chilli powder, coriander-cumin seeds powder, turmeric powder, dry mango powder, besan, salt and coriander in a bowl and mix well., Add the potato halves, mix well and keep aside to marinade for 5 to 7 minutes., Heat the remaining 1 tbsp oil in a non-stick pan, add the prepared marinated potatoes, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside., Place ½ the marinated potatoes in a plate and top with ¼ cup whisked curds, 1 tsp garlic chutney, 2 tsp green chutney, 1 tbsp sweet chutney., Sprinkle a pinch of cumin seeds powder and chilli powder, 2 tbsp moong sprouts, 2 tsp masala chana dal and 2 tbsp sev., Repeat steps 1 and 2 to make 1 more plate., Serve the aloo chaat immediately garnished with coriander.] | [Energy, 656 cal, Protein, 17.8 g, Carbohydrates, 72.7 g, Fiber, 12.7 g, Fat, 31.7 g, Cholesterol, 8 mg, Sodium, 65.9 mg] | aloo-chaat--mumbai-roadside-recipes--33441r |
| rcp42632 | Aloo Chaat Tacos | Snacks | NA | [taco shells, oil, boiled potato cubes, chopped onions, chopped coriander (dhania), chaat masala, dried mango powder (amchur), chilli powder, salt, chopped iceberg lettuce, whisked curds (dahi), sweet chutney, cumin seeds (jeera) powder, chopped coriander (dhania)] | 15 mins | 5 mins | [Chaat, Diwali, Diwali Snacks, Kids After School, Snack Recipes for Kids, Innovative Snacks, Kitty Party Snacks] | 5Makes 5 tacos (1 taco ) | NA | East meets West in this innovative Aloo Chaat Tacos. Borrowing a few interesting ideas from Mexican cuisine, this awesome starter features taco shells stuffed with a chatpata potato filling, laced with creamy curd and tongue-tickling sweet chutney. If you want the snack a bit spicier, you can add green chutney or other spicy chutneys too. The spice levels can generally be altered according to your taste. Serve this easy-to-make starter at your next party, and watch your guests marvel at the desi taco creation! You can also have a go at other tacos recipes like Tacos or Corn and Cottage Cheese Tacos. | [Heat the oil in a broad non-stick pan, add the potatoes, mix gently and cook on a medium flame for 5 minutes or till the potatoes are brown from all the sides, while stirring occasionally., Combine the potatoes, onions, coriander, chaat masala, dried mango powder, chilli powder and salt in a deep bowl and toss well. Keep aside., Fill a taco shell with 1 tbsp of the iceberg lettuce and 1 tbsp of the aloo stuffing evenly over it., Put 2 tsp of curds, 1 tsp of sweet chutney, ½ tsp of coriander and ¼ tsp cumin seeds powder evenly over it., Repeat steps 1 and 2 to make 4 more tacos., Serve immediately.] | [Energy, 669 cal, Protein, 8.2 g, Carbohydrates, 58.6 g, Fiber, 4.2 g, Fat, 43.8 g, Cholesterol, 8 mg, Sodium, 43.6 mg] | aloo-chaat-tacos-42632r |
| rcp32755 | Aloo Cheese Croquettes, Potato and Cheese Rolls | Snacks | Veg | [mashed potatoes, salt, freshly ground black pepper (kalimirch), plain flour (maida), bread crumbs, oil, grated mozzarella cheese, grated processed cheese, chilli garlic sauce, chilli garlic sauce] | 15 mins | 15 mins | [Indian Veg Recipes, French Starters, French Side Dishes (Entreé), Vegetarain Kebabs, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks] | 12Makes 12 crouquettes | Indian | aloo cheese croquettes recipe | potato and cheese rolls | Indian potato croquettes | with 32 amazing images. aloo cheese croquettes recipe | potato and cheese rolls | Indian potato croquettes are a perfect party starter – be it for kids or kitty party. Learn how to make potato and cheese rolls. To make aloo cheese croquettes, combine the potatoes, salt and pepper powder in a deep bowl and mix well. Divide the potato mixture into 12 equal portions and keep aside. Combine the plain flour along with approx. ¾ cup water in a deep bowl and mix well using a whisk till no lumps remain. Keep aside. Divide the cheese stuffing into 12 equal portions and keep aside.Take a portion of the potato mixture and flatten it on your palm into a 50 mm. (2”) diameter circle using your fingers. Place a portion of the cheese stuffing in the centre and bring all the sides together and shape into a cylindrical roll. Then dip the croquette in the plain flour-water mixture and roll it in the bread crumbs till it is evenly coated from all the sides. Repeat step 5 to 7 to make 11 more croquettes. Heat the oil in a deep non-stick pan and deep-fry, a few aloo cheese croquettes at a time on a medium flame, till they are golden brown in colour from all sides. Drain on an absorbent paper. Serve the aloo cheese croquettes immediately with chilli-garlic sauce. A yummy starter, which is sure to raise one’s expectations of the forthcoming meal! Potato and cheese rolls also look very appetising, so nobody is likely to pass up the tray without tasting one. A melt-in-the-mouth covering of mashed potatoes gives way to a succulent, cheesy filling that has the peppy flavour of chilli-garlic sauce. Accompanied by more Chilli Garlic Sauce , this delectable Indian potato croquettes is an awesome treat for your taste buds – in terms of its texture as well as flavour! Enjoy it hot and fresh. Tips for aloo cheese croquettes. 1. We have used a combination of mozzarella and processed cheese to get a gooey texture. But if you wish, you can use only processed cheese. 2. Always remember to roll the croquette in plain flour-water mixture with one hand and in bread crumbs with the other hand. This will help to prevent the hands from turning out to be messy and also get croquettes with shape perfect. 3. To reduce cooking time, you can boil potatoes in a microwave. 4. Learn how to make bread crumbs at home. Enjoy aloo cheese croquettes recipe | potato and cheese rolls | Indian potato croquettes | with step by step photos. | [To make aloo cheese croquettes, combine the potatoes, salt and pepper powder in a deep bowl and mix well., Divide the potato mixture into 12 equal portions and keep aside., Combine the plain flour along with approx. ¾ cup water in a deep bowl and mix well using a whisk till no lumps remain. Keep aside., Divide the cheese stuffing into 12 equal portions and keep aside., Take a portion of the potato mixture and flatten it on your palm into a 50 mm. (2”) diameter circle using your fingers., Place a portion of the cheese stuffing in the centre and bring all the sides together and shape into a cylindrical roll., Dip the croquette in the plain flour-water mixture and roll it in the bread crumbs till it is evenly coated from all the sides., Repeat step 5 to 7 to make 11 more croquettes., Heat the oil in a deep non-stick pan and deep-fry, a few aloo cheese croquettes at a time on a medium flame, till they are golden brown in colour from all sides. Drain on an absorbent paper., Serve the aloo cheese croquettes immediately with chilli-garlic sauce.] | [Energy, 63 cal, Protein, 2.7 g, Carbohydrates, 9.5 g, Fiber, 0.4 g, Fat, 1.6 g, Cholesterol, 5.3 mg, Sodium, 97.4 mg] | aloo-cheese-croquettes-potato-and-cheese-rolls-32755r |
| rcp4099 | Aloo Cheese Frankie | Snacks | NA | [plain flour (maida), oil, salt, plain flour (maida), oil, mashed potatoes, grated processed cheese, cornflour, chopped green chillies, garam masala, lemon juice, salt, cornflour, oil, water, chilli powder, dried mango powder (amchur), garam masala, salt, chopped onions, chilli powder, dried mango powder (amchur), salt, grated processed cheese] | 20 mins | 20 mins | [Indian Wraps, Evening Tea Snacks, Children's Day, Indian Birthday Party, Tava, Kids Wraps and Rolls, Kids After School] | 6Makes 6 frankies | Indian | aloo cheese frankie recipe | potato cheese frankie | cheesy potato Indian wrap | with amazing 30 images. A wholesome snack-on-the-go, the aloo cheese frankie is something you can easily make at home once you know the right ingredients and method to use. Everything about this potato cheese frankie is perfect, right from the crispiness to perky flavor of the potato rolls, to the soft and pliable rotis. If you have left over roti's this is definitely a go to aloo cheese frankie recipe which will also save time. Transform leftover rotis to this delightful snack recipe. We have divided the method of preparing aloo cheese frankie into 4-5 steps. To prepare roti for the roll, take plain flour, ghee and salt. Knead into a soft dough and roll into a roti, cook, cover and keep aside. Next, to make potato rolls take mashed potatoes in a bowl, processed cheese, cornflour which will help binding all the ingredients together, add cornflour, garam masala, lemon juice and mix well. Divide and roll into a cylindrical shape, coat it in cornflour an deep-fry. Potato rolls for the frankie are ready. Further, we have made onion mixture by adding chili powder and dried mango powder to onions and mix well. Also, we have made masala water. Take dried mango powder, chilli powder, garam masala and add water, mix well and keep aside. To finally assemble the aloo cheese frankie, place roti on a dry surface. Spread masala water evenly on roti, put onion mixture evenly over it. Place the fried roll, sprinkle grated cheese and roll it up tightly and your cheesy aloo roll is ready! You can even give it to your kids as a tiffin snack or pack it for meal and roll to work!! This aloo cheese frankie recipe is loved by kids because of potatoes and cheese in the recipe. Aloo cheese frankie is also a famous street-food and this is our version of it. Enjoy aloo cheese frankie recipe | potato cheese frankie | cheesy potato Indian wrap with detailed step by step photo and video below. | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough water., Divide the dough into 6 equal portions and roll each portion into a 125 mm. (6”) diameter circle using a little plain flour for rolling., Heat a non-stick tava (griddle) and cook each roti, using a little oil, till golden brown spots appear on both the sides. Keep aside., Combine all the ingredients in a deep bowl and mix well., Divide the mixture into 6 equal portions and roll each portion into a cylindrical roll., Roll them in cornflour till they are evenly coated form all the sides., Heat the oil in a deep non-stick kadhai and deep-fry, 3 rolls at a time, till they turn golden brown in colour from all the sides. Keep aside., Place a roti on a clean, dry surface and drizzle little masala water evenly over it., Place a potato roll in the centre, top with a little onion masala mixture, finally top it with 1 tbsp of cheese roll it up tightly and seal it with a toothpick., Repeat steps 1 and 2 to make 5 more frankies., Serve the aloo cheese frankie immediately.] | [Energy, 240 kcal, Protein, 4.7 gm, Carbohydrate, 25.3 gm, Fat, 13.4 gm, Fibre, 1.6 gm, Vitamin A, 138.5 mcg, Vitamin C, 7.9 mg, Calcium, 66.1 mg, Iron, 0.9 mg, Folic Acid, 8.5 mcg] | aloo-cheese-frankie-4099r |
| rcp22261 | Aloo Corn Tikki Roll, Potato and Corn Frankie | Lunch | Veg | [whole wheat flour (gehun ka atta), plain flour (maida), oil, salt, whole wheat flour (gehun ka atta), oil, boiled sweet corn kernels (makai ke dane), mashed potatoes, cornflour, chopped green chillies, garam masala, lemon juice, chopped coriander (dhania), salt, oil, chaat masala, chilli powder, garam masala, water] | 20 mins | 15 mins | [Punjabi Swadisht Nashta, Punjabi Breakfast, Whole Wheat Recipes, Indian Snacks for Entertaining, One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba] | 6Makes 6 kathi rolls (6 kathi roll ) | Punjabi | aloo corn tikki roll recipe | Indian aloo corn frankie | potato and corn frankie | with 34 amazing images. aloo corn tikki roll recipe | Indian aloo corn frankie | potato and corn frankie is a wholesome meal in itself. Learn how to make Indian aloo corn frankie. To make aloo corn tikki roll, make the rotis, combine all the ingredients in a deep bowl and mix well. Divide the mixture into 6 equal potions and roll each portion into an oblong shape. Heat a non-stick tava (griddle), grease it with 1 tsp of oil and cook the rolls using a 2 tsp oil till they turn golden brown in colour from both the sides. Keep aside. Place a roti on a clean, dry surface, apply a little masala water evenly over it. Place a roll in the centre and roll it up tightly. Repeat steps 1 and 2 to make 5 more rolls. Serve immediately. The kathi roll is a boon to Indians! We can think of it as the desi answer to sandwiches, wraps , rolls and and other convenient on-the-go foods. While you can wrap your rotis with just about any subzi or salads that you have on hand, there are some evergreen favourites like the aloo corn tikka roll! In Indian aloo corn frankie, the rotis moistened with masala water are rolled up with a long mouth-watering tikki of boiled potatoes and sweet corn, perked up with tangy lemon juice and peppy spice powders. Your whole family will really enjoy the succulent filling inside these satiating rolls. Enjoy potato and corn frankie in a relaxed way with a cup of tea, or grab a roll and munch on it as you whiz to the office, either way it’s a delight to bite into! Tips for aloo corn tikki roll. 1.The roti, the corn tikki and the masala water can all be kept ready in advance. But assemble the roll just before serving. 2. The chaat masala and the garam masala for the masala water can be made at home. 3. To reduce cooking time, you can boil potatoes in a microwave. Enjoy aloo corn tikki roll recipe | Indian aloo corn frankie | potato and corn frankie | with step by step photos. | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough water., Divide the dough into 6 equal portions and roll each portion into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the roti using a little oil till golden spots appear on both the sides. Keep aside., Combine all the ingredients in a deep bowl and mix well., Divide the mixture into 6 equal potions and roll each portion into an oblong shape., Heat a non-stick tava (griddle), grease it with 1 tsp of oil and cook the rolls using a 2 tsp oil till they turn golden brown in colour from both the sides. Keep aside., To make aloo corn tikki roll, place a roti on a clean, dry surface, apply a little masala water evenly over it., Place a roll in the centre and roll it up tightly., Repeat steps 1 and 2 to make 5 more rolls., Serve the aloo corn tikki roll immediately.] | [Energy, 148 cal, Protein, 3.6 g, Carbohydrates, 25.8 g, Fiber, 1.6 g, Fat, 3.8 g, Cholesterol, 0 mg, Vitamin A, 111.6 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.3 mg, Vitamin C, 5.9 mg, Folic Acid, 22.5 mcg, Calcium, 19.8 mg, Iron, 1.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 6.4 mg, Potassium, 139.1 mg, Zinc, 0.5 mg] | aloo-corn-tikki-roll-potato-and-corn-frankie-22261r |
| rcp32655 | Aloo Frankie ( Wraps and Rolls) | Lunch | Veg | [mashed potatoes, butter, ginger-garlic (adrak-lehsun) paste, chilli powder, garam masala, chaat masala, chopped coriander (dhania), salt, chopped onions, chilli powder, dried mango powder (amchur), salt, water, chilli powder, dried mango powder (amchur), garam masala, salt, rotis, green chillies] | 15 mins | 3 mins | [Mumbai Street Food, Indian Snacks for Entertaining, One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba, Mother's Day, High Tea Party] | 4Makes 4 frankies | Indian | Aloo Frankie recipe | how to make aloo Frankie | Mumbai street food Aloo Frankie | potato Frankie | with 30 amazing images. Our very own roll, from the streets of Mumbai, the Aloo Frankie is the perfect snack for everyone! Aloo Frankie is exciting, super tasty, filling and easy to make – name your need and it will fit the bill. The chatpata, spicy taste of the Mumbai street food Aloo Frankie makes it an ideal street food, the best accompaniment to friendly banter. While the potato stuffing makes it filling, the onion masala mixture and masala water give it the tongue-tickling taste and classic crunch. I would like to suggest to some tips to make the perfect Aloo Frankie recipe. 1. Mash the potatoes well with a potato masher or with your hands before you put them in a non stick pan. 2. It is advisable to use lightly cooked rotis with golden brown spots. Overcooked rotis will taste awful. 3. Wrap a tissue paper or aluminium foil around the frankie to seal it and to be able to hold it. We show you the 4 detailed steps of the main parts of making the aloo Frankie. 1. Making the masala water 2. Making the onion masala mixture 3. Chillies in vinegar mixture for Potato Frankie. 4. Stuffing for Aloo Frankie. This filling snack of Aloo Frankie can be easily made at home, and you can even pack it in the kids dabba for school or office. You can also alter the spice levels to suit kids or elders, as required. Enjoy it hot or cold, at home or on-the-go, in any case you are sure to love the Aloo Frankie! Try our other recipes for wraps and lose yourself in the joy of biting into a sumptuous Indian and International flavours. Enjoy our Aloo Frankie recipe | how to make aloo Frankie | Mumbai street food Aloo Frankie | potato Frankie | with detailed step by step photos and video below. | [Heat the butter in a broad non-stick pan, add the ginger-garlic paste and sauté on a medium flame for 30 seconds., Add the potatoes, chili powder, garam masala, chaat masala, coriander and salt, mix well and cook for 1 to 2 minutes. Keep aside., Place a roti on a clean dry surface and spread ¼th of the potato stuffing in a single row in the centre of the roti., Drizzle ¼th of the masala water and 1 tsp of chillies in the vinegar evenly over it., Sprinkle ¼th of the onion masala mixture on it and roll it up tightly., Repeat with the remaining ingredients to make 3 more aloo frankies., Wrap a tissue paper around each aloo frankie and serve immediately., For chillies in vinegar, mix 1 tbsp of vinegar and 1 tsp finely chopped green chillies in a bowl and mix well.] | [Energy, 263 cal, Protein, 4.8 g, Carbohydrates, 34.6 g, Fiber, 4.6 g, Fat, 12.3 g, Cholesterol, 11.3 mg, Sodium, 49.2 mg] | aloo-frankie---wraps-and-rolls-32655r |
| rcp41958 | Aloo Fry Recipe, How To Make Potato Fry | Lunch | NA | [potato cubes, mustard (rai / sarson) oil, turmeric (haldi) powder, kashmiri red chilli powder, chilli powder, coriander (dhania) powder, cumin seeds (jeera) powder, asafoetida (hing), garam masala, dried mango powder (amchur), salt, chopped coriander (dhania)] | 10 mins | 14 mins | [Indian Tiffin Box, Lunch box, Dabba, Sukhi Sabzis, Indian Travel Food Sabzi, Lunch Sabzi] | 3Makes 3 servings | Indian | Aloo Fry is a chatpata dry potato preparation, made with a large assortment of spice powders including tongue-tickling ones like garam masala and amchur. It is amazing how common spice powders and an everyday veggie can result in something so tasty when used in the right proportions and cooked the right way! While cooking the potato cubes, do not keep on stirring continuously as they will break and become mushy. Just let them cook for the required time, stirring occasionally, to get a nice texture and taste. We have used mustard oil in this recipe as it adds to the peppy flavour! You can also try other recipes like Potatoes in Harissa Sauce or Potatoes and Tomatoes Stuffed with A Coconut-based Paste . | [Heat the oil in a deep non-sick pan, add the potatoes and sauté on a medium flame for 6 to 7 minutes., Add the turmeric, kashmiri red chilli powder, red chilli powder, coriander powder, cumin seeds powder, asafoetida, garam masala, and salt , mix well and sauté on a medium flame for 7 minutes., Switch off the flame, add the dried mango powder and coriander and mix well., Serve immediately.] | [Energy, 150 cal, Protein, 1 g, Carbohydrates, 14 g, Fiber, 1.1 g, Fat, 10.1 g, Cholesterol, 0 mg, Sodium, 7.9 mg] | aloo-fry-recipe-how-to-make-potato-fry-41958r |
| rcp22374 | Aloo Gobhi Ka Pulao | Lunch | Veg | [potato cubes, cauliflower florets, rice (chawal), ghee, cumin seeds (jeera), cinnamon (dalchini), cloves (laung / lavang), bayleaf (tejpatta), turmeric powder (haldi), chilli powder, salt, chopped coriander (dhania)] | 13 mins | 17 mins | [One Dish Vegetarian Meals, Pulaos, Pressure Cooker, Quick Pressure Cooker, Lunch Pulao Rice] | 4Makes 4 servings | NA | A homely and simple dish that is sure to satiate you, the Aloo Gobhi ka Pulao is fortified with loads of stomach-friendly veggies. This mildly-flavoured pulao uses minimal spices so as not to irritate your stomach. Even if you have acidity problems, you can enjoy this dish occasionally when you feel like having rice, but make sure you add lots of veggies as suggested here. As it is made in a pressure cooker and uses only common ingredients, it can be made quickly and easily on any day. | [Heat the ghee in a pressure cooker, add the cumin seeds, cinnamon, cloves and bayleaf and sauté on a medium flame for a few seconds., Add the rice and sauté on a slow flame for 2 minutes., Add the potatoes, cauliflower, turmeric powder, chilli powder, salt and 2 cups of water, mix well and pressure cook on a medium flame for 2 whistles., Allow the steam to escape before opening the lid., Serve hot garnished with coriander.] | [Energy, 148 cal, Protein, 2.8 g, Carbohydrates, 28.1 g, Fiber, 2.2 g, Fat, 2.7 g, Cholesterol, 0 mg, Vitamin A, 32.2 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 1 mg, Vitamin C, 13.3 mg, Calcium, 10.8 mg, Iron, 0.5 mg, Folic Acid, 5.3 mcg, Sodium, 11.7 mg, Potassium, 68.1 mg, Zinc, 0.6 mg] | aloo-gobhi-ka-pulao-22374r |
| rcp33365 | Aloo Gobi ka Pulao in Pressure Cooker, Cauliflower Pulao | Lunch | Veg | [potato cubes, cauliflower florets, long grain rice (basmati chawal), ghee, cinnamon (dalchini), cloves (laung / lavang), bay leaves (tejpatta), turmeric powder (haldi), chilli powder, salt, crushed papad] | 10 mins | 20 mins | [Punjabi Pulao | Punjabi Rice, Biryani, One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba, Pulaos, Saute, Indian Pressure Cooker] | 4Makes 4 servings | Punjabi | aloo gobi ka pulao recipe | cauliflower pulao | Indian gobi pulao in pressure cooker | cauliflower rice pulao | with 26 amazing images. aloo gobi ka pulao recipe | cauliflower pulao | Indian gobi pulao in pressure cooker | cauliflower rice pulao is a one-dish meal with a burst of flavours. Learn how to make cauliflower recipe. To make aloo gobi ka pulao, heat the ghee in a pressure cooker, add the cinnamon, cloves and bayleaves and sauté on a medium flame for a few seconds. Add the rice and sauté on a medium flame for 1 to 2 minutes. Add the, cauliflower, potatoes, rice, turmeric powder, chilli powder and salt and sauté on a medium flame for 1 minute. Add 3½ cups of hot water, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Serve hot garnished with papad. We have tweaked the common aloo gobhi recipe, to enhance it into a complete meal. In cauliflower rice pulao bite- sized cauliflower florets and potatoes are combined with rice and cooked together in the pressure cooker. Soft potatoes and cauliflower florets are sautéed with cinnamon, cloves and turmeric and chilli powder and then pressure-cooked with rice to make Indian gobi pulao in pressure cooker. Served hot garnished with papad for a comforting dinner. A bowl of curd and pickle is a perfect accompaniment for this cauliflower pulao. Tips for aloo gobi ka pulao. 1. The rice has to be soaked for 30 minutes. So plan for it in advance. 2. To make it more flavourful, you can also add ½ tsp garam masala along with chilli powder. 3. To pack this pulao, ensure to cool it well before packing. Enjoy aloo gobi ka pulao recipe | cauliflower pulao | Indian gobi pulao in pressure cooker | cauliflower rice pulao | with step by step photos. | [To make aloo gobi ka pulao, heat the ghee in a pressure cooker, add the cinnamon, cloves and bayleaves and sauté on a medium flame for a few seconds., Add the rice and sauté on a medium flame for 1 to 2 minutes., Add the, cauliflower, potatoes, turmeric powder, chilli powder and salt and sauté on a medium flame for 1 minute., Add 3½ cups of hot water, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Serve hot aloo gobi ka pulao garnished with papad.] | [Energy, 304 cal, Protein, 5.2 g, Carbohydrates, 55.2 g, Fiber, 1.2 g, Fat, 6.9 g, Cholesterol, 0 mg, Sodium, 16.3 mg] | aloo-gobi-ka-pulao-in-pressure-cooker-cauliflower-pulao-33365r |
| rcp30913 | Aloo Gobi Ke Parathe, Aloo Cauliflower Paratha Recipe | Dinner | Veg | [mashed potatoes, grated cauliflower, oil, cumin seeds (jeera), ginger-green chilli paste, coriander (dhania) powder, turmeric powder (haldi), chaat masala, salt, whole wheat flour (gehun ka atta), oil, salt, oil, whole wheat flour (gehun ka atta), oil, curds, pickle] | 10 mins | 20 mins | [Punjabi, Punjabi roti recipes | Punjabi parathas, Punjabi Breakfast, Dinner, Breakfast Theplas, Parathas, One Dish Vegetarian Meals, One Meal Dinner] | 6Makes 6 parathas. | Punjabi | aloo gobi ke parathe recipe | aloo cauliflower paratha | masala gobi paratha | aloo gobi paratha dhaba style | with 30 amazing images. aloo gobi ke parathe recipe | aloo cauliflower paratha | masala gobi paratha | aloo gobi paratha dhaba style is a one dish meal in itself. Learn how to make aloo cauliflower paratha. To make aloo gobi ke paratha, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the ginger-green chilli paste and cauliflower and sauté on a medium flame for 2 to 3 minutes. Add the coriander powder, turmeric powder, chaat masala and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the potatoes, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside to cool slightly. For the dough, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Add oil to the dough and knead well. Divide the dough into 6 equal portions and keep aside. To make aloo gobi ke paratha, divide the aloo gobi stuffing into 6 equal portions and keep aside. Roll a portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling. Place one portion of the aloo gobi stuffing in the centre, bring together all the sides in the centre and seal it tightly. Roll out again into a 125 mm. (5") diameter circle using a little whole wheat flour. Heat a non-stick tava (griddle) and cook the paratha on a medium flame, using a little oil, till golden brown spots appear on both the sides. Repeat steps 2 to 5 to make 5 more parathas. Serve aloo gobi ke parathe hot with pickle and curds. Everyone loves the traditional Aloo ka Paratha and a lot of us thoroughly enjoy the occasional aloo cauliflower paratha. The Punjabis in their ingenious way have invented this delectable combination that everyone can enjoy. Boiled and mashed aloo and Gobi are combined with the essential Punjabi masalas to create this wonderful Punjabi masala gobi paratha. Using whole wheat flour instead of plain flour or maida makes these parathas slightly healthy and tasty. Only a little oil has been used to cook the Parathas but for those of you who want experience Punjabi food in all its glory, adding a dollop of ghee or fresh Homemade White Butter would be a great option! Tips for aloo gobi ke parathe. 1. Grating the cauliflower instead of chopping makes a smooth stuffing. 2. To save time, you can boil the potatoes in a microwave. 3. For the stuffing, you can also ½ tsp of garam masala. You can buy it ready-made or make garam masala at home. 4. A soft dough is very important to get soft parathas. 5. While it is recommended to enjoy these parathas hot, you can cool them, pack in a foil and carry it to work for breakfast. Enjoy aloo gobi ke parathe recipe | aloo cauliflower paratha | masala gobi paratha | aloo gobi paratha dhaba style | with step by step photos. | [Heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the ginger-green chilli paste and cauliflower and sauté on a medium flame for 2 to 3 minutes., Add the coriander powder, turmeric powder, chaat masala and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the potatoes, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside to cool slightly., Combine all the ingredients in a deep bowl and knead into a soft dough using enough water., Add oil to the dough and knead well., Divide the dough into 6 equal portions and keep aside., To make aloo gobi ke parathe, divide the aloo gobi stuffing into 6 equal portions and keep aside., Roll a portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling., Place one portion of the aloo gobi stuffing in the centre, bring together all the sides in the centre and seal it tightly., Roll out again into a 125 mm. (5") diameter circle using a little whole wheat flour., Heat a non-stick tava (griddle) and cook the paratha on a medium flame, using a little oil, till golden brown spots appear on both the sides., Repeat steps 2 to 5 to make 5 more parathas., Serve the aloo gobi ke parathe hot with pickle and curds.] | [Energy, 244 cal, Protein, 3.3 g, Carbohydrates, 23.5 g, Fiber, 3.4 g, Fat, 15.6 g, Cholesterol, 0 mg, Sodium, 11.1 mg] | aloo-gobi-ke-parathe-aloo-cauliflower-paratha-recipe-30913r |
| rcp4357 | Aloo Gobi Methi Tuk | Dinner | Veg | [potato wedges, cauliflower florets, chopped fenugreek (methi), oil, cumin seeds (jeera), asafoetida (hing), ginger-green chilli paste, chaat masala, salt, oil] | 15 mins | 20 mins | [Punjabi Sabzis, Sukhi Sabzis, Leafy Vegetable Sabzis, Traditional Indian Sabzis, Kadai Veg, Lunch Sabzi, Dinner Sabzi] | 2Makes 2 servings (2 serving ) | Punjabi | aloo gobi methi tuk recipe | Indian style aloo gobhi methi tuk | potato cauliflower and fenugreek sabzi | easy Sindhi recipe | aloo gobi methi tuk is a simple recipe with a simple cooking style and use of basic spices. Learn how to make Indian style aloo gobhi methi tuk. Tongue-tickler to the core, the potato cauliflower and fenugreek sabzi is a tasty sabzi featuring deep-fried veggies perked up with a traditional tempering and fenugreek leaves. To make aloo gobi methi tuk, heat the oil for deep-frying in a deep non-stick pan and fry the potatoes and cauliflower florets one by one, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside. Heat the oil in a broad non-stick pan, add the cumin seeds and asafoetida followed by ginger-green chilli paste and sauté on a medium flame for a few seconds. Add the fenugreek leaves and sauté on a medium flame for 2 minutes. Add the fried potato and cauliflower pieces, chaat masala and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot. Deep-frying the potato wedges with the peels on in this easy Sindhi recipe, gives it a rustic flavour that you will thoroughly enjoy. Fenugreek and chaat masala, on the other hand, work perfectly with subtly flavoured veggies like potatoes and cauliflower. The combo raises this subzi to a very high rank on the flavour scale. Tips for aloo gobi methi tuk. 1. Deep-fry the baby potatoes on a medium flame preferably so they fry well. 2. Do not deep-fry the potatoes and cauliflower too much in advance. Fry them just before making the sabzi. You can also make only Aloo Tuk and enjoy it as a starter with a special masala powder made of dry mango powder, chilli powder, salt and black pepper powder. This recipe makes use of baby potatoes which are parboiled and double fried to get the perfect crispiness. Enjoy aloo gobi methi tuk recipe | Indian style aloo gobhi methi tuk | potato cauliflower and fenugreek sabzi | easy Sindhi recipe. | [To make aloo gobi methi tuk, heat the oil for deep-frying in a deep non-stick pan and fry the potatoes till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside., Deep-fry the cauliflower till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside., Heat the oil in a broad non-stick pan, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds., When the seeds crackle, add the ginger-green chilli paste and sauté on a medium flame for a few seconds., Add the fenugreek leaves and sauté on a medium flame for 2 minutes., Add the fried potato and cauliflower pieces, chaat masala and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve the aloo gobi methi tuk hot.] | [Energy, 341 cal, Protein, 3.6 g, Carbohydrates, 30.5 g, Fiber, 4.7 g, Fat, 22.9 g, Cholesterol, 0 mg, Sodium, 8764.5 mg] | aloo-gobi-methi-tuk-4357r |
| rcp22792 | Aloo Gobi, Aloo Gobhi Recipe | Lunch | Veg | [chopped potatoes, cauliflower florets, oil, cumin seeds (jeera), asafoetida (hing), whole dry kashmiri red chillies, chopped ginger (adrak), chopped garlic (lehsun), chopped green chillies, salt, turmeric powder (haldi), chilli powder, garam masala, dried mango powder (amchur), coriander (dhania), parathas rotis] | 15 mins | 13 mins | [Punjabi Sabzis, Sukhi Sabzis, Traditional Indian Sabzis, Karwa Chauth, Indian Party, Non Stick Kadai Veg, Lunch Sabzi] | 2Makes 2 servings | Punjabi | aloo gobi dry recipe | Punjabi aloo gobi | aloo gobhi ki sabzi | potatoes and cauliflower vegetable | with 22 amazing images. Punjabi Aloo Gobi is a dry Indian sabzi which is from Punjab, but is widely eaten in very part of India. Aloo gobi is a quick and easy recipe even a amateur cook can’t go wrong with the recipe. The method to make aloo gobhi ki sabzi is very simple and we have made it using ingredients that are available in every Indian household. All you need is to take a deep pan. Heat some oil and add jeera, asafoetida, dry red chilli, ginger and garlic, it adds unique flavour to the Punjabi aloo gobi. Add green chillies and potatoes. We have cooked aloo a little before adding gobi as their cooking times differ. Once the potatoes are slightly cooked, add gobi and little water and cook while stirring occasionally. Lastly add Indian Masala’s like turmeric powder, red chilli powder, garam masala and amchur powder and cook again. Add coriander which would give our aloo gobi dry sabzi a luscious taste. Aloo Gobi goes well with Indian Breads like roti, paratha and naan .As it is a dry sabzi, you can also pack it for your kids tiffin as it is easy and quick to make. Enjoy how to make aloo gobi dry recipe | Punjabi aloo gobi | aloo gobhi ki sabzi | potatoes and cauliflower vegetable | with detailed step by step photos and video below. | [To make aloo gobi, heat the oil in a deep non-stick kadhai, and add the cumin seed and asafoetida., When the seeds crackle, add the dry red chillies, ginger, garlic and green chillies and sauté on a medium flame or a few seconds., Add the potatoes, mix well and cover and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Add the cauliflower, salt and 1 tbsp of water, mix well and cover and cook on a medium flame for 5 to 7 minutes, while stirring occasionally., Add the turmeric powder, chilli powder, garam masala and dried mango powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Garnish the aloo gobi subzi with a sprig of coriander and serve hot with parathas or rotis.] | [Energy, 208 cal, Protein, 3 g, Carbohydrates, 23.7 g, Fiber, 3.7 g, Fat, 11.3 g, Cholesterol, 0 mg, Sodium, 39.9 mg] | aloo-gobi-aloo-gobhi-recipe-22792r |
| rcp30942 | Aloo Hara Masala | NA | NA | [fenugreek (methi) seeds, soaked overnight in water, roughly chopped garlic (lehsun), roughly chopped ginger (adrak), green chillies, roughly chopped, chopped mint leaves (phudina), chopped coriander (dhania), lemon juice, salt, turmeric powder (haldi), chilli powder, cloves (laung / lavang), cardamoms (elaichi), mustard (rai / sarson) oil, curds (dahi), oil, lemon juice, cumin seeds (jeera) powder, garam masala, salt, potatoes, peeled and cut into 50 mm. (2") cubes, capsicum, cut into 50 mm. (2") pieces, tomatoes, deseeded and cut into 50 mm. (2") pieces, oil, onion rings] | 10 mins | 25 mins | [Mughlai Shahi Shurvat] | 4Serves 4. (4 ) | NA | Mughlai food is known to be very time consuming to prepare as it uses lots of pastes that need to be ground separately. Here is a starter that is prepared by first making a bright green fresh and minty paste and then combined with curds and other ingredients to make a marinade. Make sure you marinate the potatoes for at least 1 hour before grilling so that they absorb all the nuances of flavour. This preparation is worth all the extra effort required. | [Combine all the ingredients, except the oil, in a mixer and blend to a smooth paste., Heat the mustard oil in a kadhai, add the prepared paste and sauté for 2 minutes. Keep aside., Combine all the ingredients for the marinade in a bowl, add the prepared masala paste and mix well., Add the potatoes, capsicum and tomatoes and allow them to marinate for 1 hour., Thread the potatoes, capsicum and tomatoes alternatively on wooden or metal skewers., Grill over a charcoal or electric barbeque till the vegetables are lightly and evenly browned on all sides (approx. 3 to 4 minutes) using oil for brushing., Serve hot garnished with onion rings.] | [Energy, 223 cal, Protein, 2.4 g, Carbohydrates, 14.2 g, Fiber, 1.8 g, Fat, 16.9 g, Cholesterol, 0 mg, Vitamin A, 447.4 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.7 mg, Vitamin C, 41.9 mg, Folic Acid, 16 mcg, Calcium, 79.8 mg, Iron, 0.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 12.6 mg, Potassium, 188.9 mg, Zinc, 0.3 mg] | aloo-hara-masala-30942r |
| rcp2839 | Aloo Ka Bomb | NA | NA | [potatoes , boiled and peeled, butter, grated paneer (cottage cheese), cumin seeds (jeera), asafoetida (hing), chopped green chillies, chopped coriander (dhania), chopped mint leaves (phudina), black salt (sanchal), oil, salt, green chutney] | 10 mins | 3 mins | [Punjabi Swadisht Nashta, Chaat, Cocktail Party, Tava] | 4Makes 4 bombs | Punjabi | Our very own version of the "Baked Stuffed Potato", fondly named by street vendors as a "Bomb". Whole potatoes scooped and stuffed with a chatpata paneer filling and topped with spicy green chutney and crispy sev. | [Heat the oil in a broad non-stick pan and add the cumin seeds and asafoetida., When the cumin seeds crackle, add the green chillies, paneer, black salt and salt, mix well and cook on a medium flame for 1 minute, while stirring continuously., Add the coriander and mint and mix well., Divide the filling into 4 equal portions and keep aside., Cool the potatoes completely and cut each potato horizontally into 2 halves., Scoop the center of each potato half a little, using a spoon so that a light depression is formed for the filling., Fill 1 portion of the filling into each potato case and press them well so the filling does not spill out., Heat a non-stick tava (griddle), place the stuffed potato cases on it with the stuffed side facing upwards and cook on a medium flame for 1 minute, using a little butter., Turn them upside down and cook on a medium flame for 1 minute., Top with the sev and green chutney and serve immediately.] | [Energy, 109 cal, Protein, 3.3 g, Carbohydrates, 9.6 g, Fiber, 0.8 g, Fat, 6.4 g, Cholesterol, 0 mg, Sodium, 4.7 mg] | aloo-ka-bomb-2839r |
| rcp4924 | Aloo Kand Chaat ( Microwave Recipe) | NA | NA | [potatoes, purple yam (kand), chopped onions, chopped coriander (dhania), chopped mint leaves (phudina), butter, chilli powder, cumin seeds (jeera) powder, dried mango powder (amchur), black salt (sanchal), sugar, salt] | 10 mins | 6 mins | [Chaat, Microwave Indian Snack, Microwave, Holi recipes, Microwave, Foods to cook in December, Indian Winter Sabzis, Foods to cook in January] | 4Makes 4 servings | Indian | Potato and yam cubes tossed in a chatpata masala make a tongue-tickling starter. Adding a teaspoon of water while cooking the potatoes and yam helps to prevent the vegetables from dehydrating in the microwave. | [Combine the potatoes, kand and butter in a bowl, add 1teaspoon of water and mix well and microwave on high for 6 minutes, stirring once in between after 3 minutes., Add the onions, coriander, mint and the mixed masala and mix well.] | [Energy, 95 cal, Protein, 1.5 g, Carbohydrates, 20.7 g, Fiber, 2.4 g, Fat, 0.7 g, Cholesterol, 1.9 mg, Sodium, 15.6 mg] | aloo-kand-chaat--microwave-recipe-4924r |
| rcp30960 | Aloo Khaas | NA | Veg | [sliced potatoes, ghee, cumin seeds (jeera), aniseeds (vilayati saunf), nigella seeds (kalonji), fenugreek (methi) seeds, whole dry kashmiri red chillies, ginger-garlic (adrak-lehsun) paste, sliced onions, turmeric powder (haldi), salt, chaat masala, chopped coriander (dhania)] | 10 mins | 14 mins | [Mughlai Sabzis, Veg Mughlai sabzi, Curries, Sukhi Sabzis, Traditional Indian Sabzis, Saute, Karwa Chauth, Kadai Veg] | 3Makes 3 servings (3 serving ) | Indian | A truly spectacular marriage of spices creates this delightful dry potato subzi. Using potato roundels and spices like cumin seeds, aniseed, nigella seeds, fenugreek seeds and chaat masala, this dish is a treat for your taste buds. The Kashmiri red chillies add the required spark of colour to the dish. | [Heat the ghee in a deep non-stick kadhai, add the cumin seeds, aniseeds, nigella seeds, fenugreek seeds and red chillies, When the seeds crackle, add the ginger-garlic paste and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 5 minutes., Add the turmeric powder, potatoes and salt, mix well and cover with a lid and cook on a slow flame for 8 minutes or till the potatoes are cooked, while stirring occasionally., Add the chaat masala and mix well., Serve immediately garnished with coriander.] | [Energy, 169 cal, Protein, 0.9 g, Carbohydrates, 12 g, Fiber, 0.9 g, Fat, 13.1 g, Cholesterol, 0 mg, Vitamin A, 128.5 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.6 mg, Vitamin C, 9.3 mg, Folic Acid, 8.8 mcg, Calcium, 9.5 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 5.7 mg, Potassium, 131.3 mg, Zinc, 0.3 mg] | aloo-khaas-30960r |
| rcp243 | Aloo ki Puri, Aloo Poori, Masala Poori | Snacks | Veg | [boiled , peeled and grated potatoes, plain flour (maida), whole wheat flour (gehun ka atta), chilli powder, coriander (dhania) powder, cumin seeds (jeera) powder, turmeric powder (haldi), freshly ground black pepper (kalimirch), ghee, chopped coriander (dhania), salt, oil] | 15 mins | 25 mins | [Evening Tea Snacks, Karwa Chauth, Diwali, Raksha - Bandhan, Diwali Snacks, Kadai Veg] | 35Makes 35 puris | NA | aloo ki puri recipe | aloo poori | masala poori | potato poori | with 20 amazing images. aloo poori is a fabulous Indian puri made from plain flour, whole wheat flour, boiled potatoes, Indian masala and oil for deep frying. With so much flavour ingrained in aloo ki puri that you don’t need any accompaniments to complete it! I love to have my hot masala poori with some chilled curds. The dough of masala poori is reinforced with boiled potatoes and a thoughtful mix of Indian spice powders, which gives it a wonderfully soft texture and energetic flavour. Notes to make perfect aloo ki puri recipe. 1. To make the dough for aloo puri, first boil, peel and grate potatoes. This helps in making soft puri. Also, it is important to grate the potatoes so, there are no lumps and the puri doesn’t tear while rolling. 2. Gradually add water and knead into a stiff dough. It is very important to prepare a stiff dough as that would require less or no use of whole wheat flour while rolling. If you use too much flour while rolling, then while frying this flour particle will get burnt and settle down in oil and later stick to puri while frying. 3. If you are facing difficulty in rolling the pooris then grease the rolling board and rolling pin with some oil to prevent aloo poori from sticking to it. The aloo poori is great to have for breakfast or tea-time. Don’t forget to add a little ghee to the dough because it gives the xxxxmasala poori a good texture and rich flavour to it. Like aloo poori then you can also try other puris like Banana and Rajgira Puri, Spinach Puri and Kand Puri. Learn to make aloo ki puri recipe | aloo poori | masala poori | potato poori | with step by step photos below. | [To make aloo ki puri, combine all the ingredients in a deep bowl and knead into a stiff dough using enough water., Divide the dough into 35 equal portions and roll each portion into a 75 mm. (3”) diameter circle., Heat the oil in a deep non-stick pan and deep-fry, a few puris at a time, till they turn golden brown in colour from both the sides. Drain on an absorbent paper., Serve the aloo ki puri immediately.] | [Energy, 86 cal, Protein, 1.1 g, Carbohydrates, 7.8 g, Fiber, 0.1 g, Fat, 5.6 g, Cholesterol, 0 mg, Vitamin A, 52.6 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.3 mg, Vitamin C, 0.3 mg, Folic Acid, 0.3 mcg, Calcium, 2.5 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1.1 mg, Potassium, 17.6 mg, Zinc, 0.1 mg] | aloo-ki-puri-aloo-poori-masala-poori-243r |
| rcp40784 | Aloo ki Sukhi Sabzi | Dinner | NA | [boiled and peeled potato cubes, oil, cumin seeds (jeera), curry leaves (kadi patta), turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, sugar, lemon juice, salt, chopped coriander (dhania)] | 15 mins | 3 mins | [Dinner, Non-stick Pan, Quick Sabzis, Dinner Sabzi] | 3Makes 3 servings | NA | aloo ki sukhi sabzi recipe | aloo sabzi | sukhi aloo sabzi | dry Indian potato vegetable | dry aloo sabzi | with 15 amazing images. This aloo ki sukhi sabzi recipe requires a handful of ingredients which are easily available in Indian kitchens from aloo, spices, coriander, sugar and lemon juice. For making the aloo ki sabzi, heat the oil in a deep non-stick pan. Add the spices, boiled potatoes, sugar, lemon juice, coriander and cook on a medium flame for 2 minutes and your aloo sabzi is ready. When you need something quick and easy to serve with your rotis or puris , there is no better choice than this homely aloo ki sukhi sabzi. If you have got boiled potatoes on hand, it won’t take you more than five minutes to conjure up this ever-popular dry Indian potato vegetable. sukhi aloo sabzi is easy-to-prepare and makes use of everyday ingredients, but this dish has a magical and universal appeal. It is sure to be loved by all! Some sliced onions and Nimbu Ka Achaar makes a fitting accompaniment to Aloo ki Sukhi Subzi with puris or rotis. Enjoy aloo ki sukhi sabzi recipe | aloo sabzi | sukhi aloo sabzi | dry Indian potato vegetable | dry aloo sabzi | with detailed step by step photos and video below. | [To make aloo ki sabzi, When the seeds crackle add the curry leaves and sauté on a medium flame for 30 seconds., Add all the remaining ingredients, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve the aloo ki sabzi] | [Energy, 194 cal, Protein, 2.2 g, Carbohydrates, 34.8 g, Fiber, 2.4 g, Fat, 5.2 g, Cholesterol, 0 mg, Sodium, 15.2 mg] | aloo-ki-sukhi-sabzi-40784r |
| rcp2909 | Aloo Kurkure | Snacks | NA | [mashed potatoes, ginger (adrak), green chilli paste, grated carrot, chopped capsicum, bread crumbs, chopped coriander (dhania), cumin seeds (jeera) powder, chaat masala, salt, nachos, oil, sweet and sour sauce] | 15 mins | 10 mins | [Course, Punjabi Swadisht Nashta, Advanced Recipes, Indian Birthday Party, High Tea Party, Quick Snacks / Quick Starters] | 8Makes 8 aloo kurkures | Punjabi | aloo kurkure recipe | potato kurkure recipe | easy potato snack | Mint-flavoured potato mash dipped in a typical flour batter, coated with powdered beaten rice, and deep-fried till temptingly crisp. Hear the crunchy poha crackle as you drain these on absorbent paper, and be tempted to take a bite even before you finish frying the remaining balls! indeed, this is a delectable snack that has both a traditional and modern hue, satisfying both young and old. Serve the aloo kurkure balls hot, with sweet and sour sauce or a chutney of your choice. | [To make aloo kurkure, in a deep bowl, combine all the ingredients and mix well to form a mixture., Divide the mixture into 8 equal portions and shape them into round balls. Keep aside., In a small plate crush the nachos and coat each ball in the crushed nachos from all the sides., Heat the oil in a kadhai and deep-fry the potato balls a few at a time till they are golden brown in colour from all sides. Drain on absorbent paper., Serve aloo kurkure hot with sweet and sour sauce.] | [Energy, 59 cal, Protein, 0.3 g, Carbohydrates, 3.1 g, Fiber, 0.5 g, Fat, 5 g, Cholesterol, 0 mg, Sodium, 2.6 mg] | aloo-kurkure-2909r |
| rcp42225 | Aloo Lehsun Vada, Mumbai Roadside Batata Vada | Snacks | NA | [besan (bengal gram flour), oil, salt, water, mashed potatoes, garlic (lehsun) paste, chilli powder, lemon juice, salt, oil, sukhi lehsun chutney] | 15 mins | 20 mins | [South Indian Vada, Evening Tea Snacks, Kitty Party Snacks, Monsoon Snacks, Evening Snacks] | 20Makes 20 vadas | South Indian | aloo lehsun vada recipe | Mumbai roadside batata vada | potato garlic vada | with 15 amazing images. aloo lehsun vada is made from besan, aloo, lots of garlic and chilli powder. Here, a mixture of potatoes and garlic is coated with a besan batter and deep fried, to get a Spicy Lehsuni Vada, which tastes great when served independently or between a pair of pav buns! I love having Mumbai roadside batata vada with sukhi lehsun chutney on the small crowded street of Mumbai leading to the train station. The Mumbai roadside batata vada is served hot on a paper plate with loads of spicy dry garlic chutney. The strong flavour of garlic transforms the soft and soothing potato into an exciting aloo lehsun vada snack! Notes on aloo lehsun vada 1. Add 1 tbsp hot oil. The addition of hot oil makes the besan covering crispy on frying. 2. Add ½ cup of water. Be careful while adding water, the batter should not be very runny or thick. It should be just enough to coat the aloo balls. 3. Using a whisk, mix well to make a lump-free, smooth batter. Keep aside. 4. Heat the oil in a deep non-stick pan for frying the spicy vada. Maintain the temperature of oil. Very high heat browns the batata vada from outside very fast and the besan covering remains uncooked. If you let the temperature too low then they will turn greasy. 5. Dip each Mumbai roadside batata vada in the prepared batter and deep-fry a few vadas in hot oil till they turn golden brown in colour from all the sides. If you deep-fry all of them together then it will reduce the temperature of oil very quickly and will also stick to each other. aloo lehsun vada can be served as a starter or evening snack with tea . Add to the garlicky notes by serving it with sukhi lehsuni chutney. It is important to serve aloo lehsun vada immediately because the top layer of besan tends to become thick after some time – it must be served immediately to relish the nice crispy texture. Try other vada recipes like Mini Cabbage Vadas or Mirchi Vada. Learn to make aloo lehsun vada recipe | Mumbai roadside batata vada | potato garlic vada | with step by step photos and video below. | [To make aloo lehsun vada, combine the potatoes, garlic paste, chilli powder, lemon juice and salt in a deep bowl and mix very well., Divide the mixture into 20 equal portions and roll each portion into a round., Heat the oil in a deep non-stick pan, dip each vada in the prepared batter and deep-fry a few vadas in hot oil till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve the aloo lehsun vada immediately with sukhi lehsun chutney.] | [Energy, 59 cal, Protein, 1.4 g, Carbohydrates, 5.3 g, Fiber, 1.1 g, Fat, 3.6 g, Cholesterol, 0 mg, Vitamin A, 38.8 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 1.3 mg, Folic Acid, 10.2 mcg, Calcium, 4.3 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 5.3 mg, Potassium, 62 mg, Zinc, 0.1 mg] | aloo-lehsun-vada-mumbai-roadside-batata-vada-42225r |
| rcp2417 | Aloo Masala Chaat | Snacks | NA | [boiled and peeled potato cubes, chaat masala, coriander-cumin seeds (dhania-jeera) powder, oil, chopped ginger (adrak), chopped green chillies, grated tomatoes, chilli powder, pomegranate (anardana) powder, salt, water, lemon juice, chopped coriander (dhania)] | 15 mins | 6 mins | [Punjabi Swadisht Nashta, Mumbai Street Food, Quick Evening Snacks, Indian Snacks for Entertaining, Chaat, Raksha - Bandhan, Mother's Day] | 3Makes 3 servings (2serving ) | Punjabi | aloo masala chaat recipe | masaledar chatpata aloo chaat | aloo chaat masala | with 23 amazing images aloo masala chaat is a popular and super tasty street food snack made with crispy fried potato cubes Learn how to aloo masala chaat recipe | masaledar chatpata aloo chaat | aloo chaat masala | One of the key ingredients in this masaledar chatpata aloo chaat recipe is the masala which has a mix of different spices like dhana- jeera, chaat masala, anardana powder which imparts a fresh and mouthwatering flavor to this dish. aloo masala chaat is tangy, sweet, spicy, salty and can be easily customized according to your taste. Make these finger-licking potato snack in just 15 minutes. Tips to make aloo masala chaat: 1. Enjoy these aloo masala chaat with papdis. 2. Instead of lemon juice you can add chaat masala for the chatpata flavour. Enjoy aloo masala chaat recipe | masaledar chatpata aloo chaat | aloo chaat masala | with amazing images. | [To make aloo masala chaat, combine the potatoes, chaat masala and coriander-cumin seeds powder in a bowl and mix lightly. Keep aside., Heat the oil in a broad non-stick pan, add the ginger and green chillies and sauté on a medium flame for a few seconds., Add the tomatoes and cook on medium flame for 2 minutes, while stirring occasionally., Add the chilli powder, pomegranate powder and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the potato mixture and 2 tbsp water, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Switch off the flame, add the lemon juice and mix gently., Serve the aloo masala chaat hot garnished with coriander.] | [Energy, 174 cal, Protein, 2.1 g, Carbohydrates, 23.9 g, Fiber, 2.8 g, Fat, 7.8 g, Cholesterol, 0 mg, Sodium, 18.3 mg] | aloo-masala-chaat-2417r |
| rcp42434 | Aloo Matar ki Sukhi Sabzi, Dry Aloo Matar | Lunch | NA | [potato cubes, green peas, oil, cumin seeds (jeera), asafoetida (hing), salt, chilli powder, cumin seeds (jeera) powder, coriander (dhania) powder, turmeric powder (haldi), garam masala, dried mango powder (amchur), chaat masala, chopped coriander (dhania)] | 10 mins | 12 mins | [Punjabi Sabzis, Indian Tiffin Box, Lunch box, Dabba, Quick Sabzis, Sukhi Sabzis, Traditional Indian Sabzis, Indian Party, Kids Tiffin Box] | 3Makes 3 servings | Punjabi | aloo matar ki sukhi sabzi recipe | dry aloo matar sabzi | quick Indian aloo matar | potato peas sabzi | with 26 amazing images. aloo matar ki sukhi sabzi recipe | dry aloo matar sabzi | quick Indian aloo matar | potato peas sabzi is an Indian main course that has a delightful appearance and an even more interesting flavour and texture. Learn how to make dry aloo matar sabzi. To make aloo matar ki sukhi sabzi, heat the oil in a deep non-stick pan and add the cumin seeds and asafoetida. When the seeds crackle, add the potatoes, green peas and little salt and sauté on a medium flame for 8 minutes. Add the chilli powder, cumin seeds powder, coriander powder, turmeric powder and garam masala, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add ¼ cup of water and salt, mix gently and cover with a lid and cook on a medium flame for 2 minutes, while stirring occasionally. Add the dried mango powder, chaat masala and coriander, mix gently and cook on a medium flame for 1 minute, while stirring occasionally. Serve hot. While green peas was seasonal at one time, we are now able to buy it throughout the year. Even in seasons when fresh peas are expensive, we can easily buy frozen green peas, defrost it and use. So making quick Indian aloo matar is a matter of choice and not availability of ingredients any more. The dry aloo matar sabzi is an everyday sabzi with a timeless appeal. From young to old, Indians love this sabzi even if they have it every alternate day. And we are sure many more generations will continue to enjoy it! The evergreen combo of potato cubes and green peas, is flavoured with a simple tempering of cumin seeds and everyday spice powders. The addition of garam masala, chaat masala and amchur powder gives the potato peas sabzi an upbeat flavour! Serve it hot with dal and rice, or any rotis or puri of your choice. Tips for aloo matar ki sukhi sabzi. 1. For this recipe, we do not recommend the use of boiled green peas. Fresh green peas are the best. But if you wish you can add frozen green peas. 2. Learn how to make garam masala can be made at home. 3. Learn how to make chaat masala at home. Enjoy aloo matar ki sukhi sabzi recipe | dry aloo matar sabzi | quick Indian aloo matar | potato peas sabzi | with step by step photos. | [Heat the oil in a deep non-stick pan and add the cumin seeds and asafoetida., When the seeds crackle, add the potatoes, green peas and little salt and sauté on a medium flame for 8 minutes., Add the chilli powder, cumin seeds powder, coriander powder, turmeric powder and garam masala, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add ¼ cup of water and salt, mix gently and cover with a lid and cook on a medium flame for 2 minutes, while stirring occasionally., Add the dried mango powder, chaat masala and coriander, mix gently and cook on a medium flame for 1 minute, while stirring occasionally., Serve hot.] | [Energy, 157 cal, Protein, 2.5 g, Carbohydrates, 14.2 g, Fiber, 2.9 g, Fat, 10.1 g, Cholesterol, 0 mg, Sodium, 8 mg] | aloo-matar-ki-sukhi-sabzi-dry-aloo-matar-42434r |
| rcp4679 | Aloo Matar Paratha | Lunch | Veg | [whole wheat flour (gehun ka atta), salt, oil, cumin seeds (jeera), mashed potatoes, crushed green peas, turmeric powder (haldi), salt, garam masala, cumin seeds (jeera) powder, dried mango powder (amchur), chilli powder, coriander (dhania), whole wheat flour (gehun ka atta), ghee, curd (dahi)] | 15 mins | 20 mins | [Punjabi roti recipes | Punjabi parathas, Dinner, Breakfast Theplas, Parathas, One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba, Parathas] | 8Makes 8 parathas | Punjabi | aloo matar paratha recipe | aloo matar stuffed paratha | potato green pea paratha | potato peas stuffed flatbread | with 25 amazing images. aloo matar paratha is a popular and delicious stuffed Indian flatbread that combines the comforting flavors of potatoes and peas. This flavorful and hearty dish is a favorite in North Indian cuisine and is enjoyed as a breakfast or lunch option by many. To make aloo matar paratha, a filling is prepared by mashing boiled potatoes and cooking them with mashed peas, green chilies, and a blend of spices such as cumin, coriander, turmeric, and garam masala. This aromatic and flavorful filling is then stuffed into whole wheat dough, rolled out, and cooked on a griddle until golden brown and crispy. The combination of creamy potatoes, sweet peas, and aromatic spices in the filling gives aloo matar paratha a rich and satisfying flavor profile. The crispy exterior of the paratha contrasts perfectly with the soft and flavorful filling, creating a delightful texture that is sure to please your palate. aloo matar paratha is often served with a dollop of ghee, curd, low fat curds, raita or achar on the side, elevating the taste and providing a perfect balance of flavors. This stuffed paratha is not only delicious but also nutritious, as it is packed with essential nutrients from the vegetables and whole wheat flour. Whether enjoyed hot off the griddle for breakfast, lunch, or dinner, aloo matar paratha is a wholesome and satisfying meal option that is loved by many for its comforting and flavorful nature. Try this classic and hearty paratha recipe for a taste of traditional North Indian cuisine that is sure to become a family favorite. Pro tips for aloo matar paratha. 1. Add 2 cups of boiled and mashed potatoes. Potatoes have a mild, slightly sweet flavor that pairs well with a variety of spices used in Indian cuisine. 2. Green peas offer a subtle sweetness that balances the savory flavors of the potato filling. Green peas pair well with the common spices used in the aloo matar filling, such as cumin, coriander, turmeric, and chili powder. Enjoy aloo matar paratha recipe | aloo matar stuffed paratha | potato green pea paratha | potato peas stuffed flatbread | with step by step photos. | [Combine the whole wheat flour, salt and add enough water to make a soft dough. Keep aside., Heat the oil in a broad non-stick pan and add the cumin seeds and sauté on a medium flame for a few seconds., Add the potatoes, green peas, turmeric powder, salt , garam masala, cumin seeds powder, dried mango powder and chilli powder and coriander., Mix well and cook on a medium flame for 3 to 4 minutes. Keep aside., To make aloo matar paratha, divide the dough into 8 equal portions., Roll 1 portion of the dough into 50 mm. (2”) diameter circle using a little whole wheat flour for rolling., Place 1 portion of the stuffing over it, bring together all the sides in the center and seal it tightly., Roll out again into 225mm (5 inch) diameter circle using wheat flour for rolling., Heat a non-stick tava (griddle), cook the paratha on a medium flame, using a little ghee, till it turns golden brown in colour from both the sides., Repeat steps 2 to 5 to make 7 more parathas., Serve the aloo matar paratha hot with curds.] | [Energy, 169 cal, Protein, 3.4 g, Carbohydrates, 21.3 g, Fiber, 3.5 g, Fat, 8.2 g, Cholesterol, 0 mg, Sodium, 7.3 mg] | aloo-matar-paratha-4679r |
| rcp4323 | Aloo Matar, Aloo Matar Sabzi | Dinner | Vegan | [potatoes, boiled green peas, cumin seeds (jeera), chopped onions, chopped ginger (adrak), green chilli paste, chopped garlic (lehsun), chopped tomatoes, turmeric powder (haldi), chilli powder, garam masala, oil, salt, chopped coriander (dhania)] | 10 mins | 20 mins | [Punjabi Sabzis, Dinner, Indian Party, Vegan, Dinner Sabzi, Vegan Indian] | 4Makes 4 servings | Punjabi | aloo matar | aloo matar sabzi | aloo mutter | aloo matar ki sabji | punjabi aloo matar | with 20 amazing images. Aloo matar is one of the most popular North Indian Sabzis , loved by Indians across the globe. This Punjabi style aloo matar sabzi is made of aloo, matar and onions cooked in Indian aromatic spices. At home, we eat this aloo matar sabzi with plain roti. At times my kids love this aloo matar sukhi sabzi just with plain bread which just soaks up the masala of this sabzi. This dry aloo matar sabzi is mildly spiced and has a nice gravy of tomatoes, onions, ginger, garlic and green chilli paste. Our recipe ofpunjabi aloo matar as few ingredients to use which are always available in the Indian kitchen. The recipe of aloo mattar ki sabji is easy to make and even a beginner will be able to follow this recipe. Since the spice levels are low in aloo matar, this recipe is perfect for kids. This aloo matar sabzi can be made without onion and garlic and just skip it in the method if you wish. Aside from aloo matar sabzi check out our other popular Punjabi sabzi recipes like baingan bharta and methi matar malai. | [Heat the oil and add the cumin seeds and allow them to crackle. When they crackle, add the onions and sauté till they are translucent., Add the garlic, ginger,green chilli paste and tomatoes and simmer till the tomatoes are cooked. Mash lightly using a potato masher and add 1 tbsp water., Add the green peas,potatoes, salt,chilli powder, garam masala and and cook for 3 to 4 minutes., Add 1 cup of water and allow it to come to a boil., Mash 2 to 3 pieces of potatoes in the pan to thicken the gravy. Simmer till the aloo matar gravy thickens., Garnish the aloo matar with the coriander and serve hot with rotis or parathas.] | [Energy, 155 cal, Protein, 3.7 g, Carbohydrates, 17.7 g, Fiber, 4.4 g, Fat, 7.7 g, Cholesterol, 0 mg, Sodium, 12.6 mg] | aloo-matar-aloo-matar-sabzi-4323r |
| rcp22789 | Aloo Methi | Lunch | Veg | [boiled and peeled potato cubes, chopped fenugreek (methi), salt, oil, cumin seeds (jeera), asafoetida (hing), chopped garlic (lehsun), chopped ginger (adrak), chopped green chillies, whole dry kashmiri red chillies, turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder] | 15 mins | 9 mins | [Punjabi Sabzis, Main Course, Indian Lunch, Sukhi Sabzis, Semi-Dry Sabzis, Leafy Vegetable Sabzis, Traditional Indian Sabzis] | 3Makes 3 servings | Punjabi | aloo methi sabzi | Punjab aloo methi | how to make aloo methi | potatoes with fenugreek leaves | with 16 amazing images aloo methi is an everyday Punjabi sabzi ... easy, tasty and awesome. Yet, every time you taste it, potatoes with fenugreek leaves feels exotic, with the softness of potatoes and the pleasing bitterness of methi. You will find that this aloo methi dry sabzi is made with everyday ingredients in Indian kitchens like potatoes, methi, ginger, garlic, cumin seeds and red chillies. The rich aroma and flavour of aloo methi makes you eat an extra chapati or two. I would like to share some important tips to make the perfect Punjabi aloo methi. Take a deep bowl and put the chopped methi leaves into it. Sprinkle a little salt over the methi leaves and mix well. Keep this aside for 15 minutes. As fenugreek is a very bitter vegetable, adding salt over it removes the bitterness in the form of water. This makes the fenugreek much less bitter in the aloo methi sabzi. 2. Cooking the potatoes for long makes them a little crisp and gives them an appetising brownish colour. It also allows the potatoes to imbibe the flavours of the garlic, green chillies and ginger really well in aloo methi. We often make aloo methi sabzi with baby potatoes at home, however our recipe uses regular potatoes. Aside from aloo methi try other sabzi combos with methi like Methi Palak Paneer Subzi, Methi Papad and Methi Mutter Pasanda. Enjoy aloo methi sabzi | Punjab aloo methi | how to make aloo methi | potatoes with fenugreek leaves with detailed step by step photos and video below. | [To make aloo methi, place the fenugreek leaves in a deep bowl, sprinkle a little salt over it, toss well and keep aside for 15 minutes., Squeeze out all the water from the fenugreek leaves and keep aside. Discard the squeezed water., Heat the oil in a deep non-stick pan, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds., When the seeds crackle, add the garlic, ginger, green chillies and red chillies and sauté on a medium flame for 30 seconds., Add the turmeric powder and potatoes, mix gently and cook on a medium flame for 5 minutes, while stirring occasionally., Add the fenugreek leaves, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve the aloo methi sabzi hot.] | [Energy, 244 cal, Protein, 2.4 g, Carbohydrates, 12.8 g, Fiber, 4.2 g, Fat, 20.4 g, Cholesterol, 0 mg, Sodium, 33.5 mg] | aloo-methi-22789r |
| rcp4776 | Aloo Methi Parathas | Dinner | Veg | [whole wheat flour (gehun ka atta), oil, salt, mashed potatoes, chopped fenugreek (methi), oil, cumin seeds (jeera), ginger-green chilli paste, turmeric powder (haldi), coriander (dhania) powder, chaat masala, salt, whole wheat flour (gehun ka atta), oil, curd (dahi), pickle] | 15 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Frozen Foods, Indian Freezer Recipes, One Dish Vegetarian Meals, One Meal Dinner, Parathas, Stuffed Veg Parathas, Indian Tawa] | 5Makes 5 parathas | Punjabi | aloo methi paratha recipe | Punjabi aloo methi paratha | stuffed aloo methi paratha | aloo ka paratha | with amazing 30 images. methi paratha recipe is a Punjabi aloo methi paratha, supremely tasty variant to the very popular aloo paratha. stuffed aloo methi paratha is made from aloo, methi, whole wheat flour and Indian spices which are easily available ingredients. Aloo methi paratha can be relished anytime of the day! Have this versatile paratha for breakfast, lunch, dinner or even as an evening snack. I pack aloo methi paratha for my kiddo's tiffin as it is tummy filling and satiating. Packed with excitement; that describes the Aloo Methi Parathas best of all! aloo methi paratha are sumptuous whole wheat parathas stuffed with a delectable mixture of potatoes flavoured with fenugreek leaves, cumin seeds and spice powders, which makes them so tasty that they can be served straight and simple with just curd and pickles. When the methi is sautéed, it sheds its bitterness, thereby imparting only its positive characteristics such as its strong aroma and unmistakable flavour to thealoo methi paratha. Indeed, this is a main course that will appeal to all! Aloo methi parathas would taste even better and finger licking when you smear homemade safed makhan over it and serve with a tall glass of lassi on the side. Enjoy aloo methi paratha recipe | Punjabi aloo methi paratha | stuffed aloo methi paratha | aloo ka paratha | with detailed step by step photos and video below. | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough water., Divide the dough into 5 equal portions and keep aside., Heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the fenugreek leaves and sauté on a medium flame for 2 minutes., Add the ginger-green chilli paste, turmeric powder, coriander powder, chaat masala and salt and sauté on a medium flame for a few seconds., Add the potatoes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Divide the stuffing into 5 equal portions and keep aside., To make aloo methi parathas, roll out one portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling., Place one portion of the aloo methi stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly., Roll out again into a 150 mm. (6") diameter circle, using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the aloo methi parathas, using 1 tsp of oil, till golden brown spots appear on both the sides., Repeat steps 1 to 4 to make 4 more parathas., Serve the aloo methi parathas hot with fresh curds or pickle.] | [Energy, 222 cal, Protein, 3.8 g, Carbohydrates, 24.4 g, Fiber, 4.1 g, Fat, 12.6 g, Cholesterol, 0 mg, Sodium, 12 mg] | aloo-methi-parathas-4776r |
| rcp32728 | Aloo Methi Tikki, Indian Aloo Methi Cutlet | Snacks | NA | [mashed potatoes, chopped fenugreek (methi), oil, cumin seeds (jeera), chopped ginger (adrak), chopped green chillies, chopped onions, dried fenugreek leaves (kasuri methi), salt, garam masala, dried mango powder (amchur), turmeric powder (haldi), chopped coriander (dhania), plain flour (maida), bread crumbs, oil, green chutney] | 15 mins | 15 mins | [Punjabi Swadisht Nashta, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Tikki Recipes, Collection of Tikki, Indian Party, Kebab Party] | 4Makes 4 tikkis | Punjabi | aloo methi tikki recipe | Indian aloo methi cutlet | potato fenugreek tikki | potato snack recipe | with 35 amazing images. aloo methi tikki recipe | Indian aloo methi cutlet | potato fenugreek tikki | potato snack recipe is a famous Indian starter enjoyed by most of us. Learn how to make Indian aloo methi cutlet. To make aloo methi tikki, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the ginger and green chiliees and sauté on a medium flame for 30 seconds. Add the onions and sauté on a medium flame for 1 minute. Add the potatoes, fenugreek leaves, dried fenugreek leaves, salt, garam masala, dry mango powder, turmeric powder and coriander, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Remove from the flame and allow it to cool completely. Once cooled, divide the mixture into 4 equal portions. Shape each portion into a round ball. Dip each round ball in the plain flour-water mixture and lightly roll them in bread crumbs in such a way that the balls are evenly coated from all the sides. Heat the oil in a kadhai and deep-fry the balls till they are golden brown in colour from all the sides. Drain on absorbent paper. Serve aloo methi tikki immediately with green chutney. Aloo and methi are made for each other! Whether as a sabzi or a tikki, the twosome is sure to win the hearts of all diners, young and old. In this particular potato fenugreek tikki, the presence of methi is strongly felt as it is used in both fresh and dried forms. This potato snack recipe is further enhanced with common spice powders like garam masala, turmeric powder and dried mango powder along with other effective ingredients like cumin seeds, ginger, onions, and so on. This aloo methi tikki has a slightly crispy outer covering because of the use of maida water mixture along with bread crumbs. Once you bite into it, you will enjoy its unique soft texture from within. Serve it fresh with green chutney or a tangy curd dip like Achari Dip, Tahini Dip, Dill Dip or Spiced Tandoori Dip. Tips for aloo methi tikki. 1. While we recommend the use of finely chopped green chillies and ginger for this snack, if you wish you can replace it with ginger green chilli paste. 2. You can make garam masala at home or buy ready-made garam masala. 3. Cooling the mixture of the tikki is very important so the tikkis bind well. 4. The maida-water mixture should not be very thin. It should coat the tikki well. 5. Use one hand to dip the tikki in maida-water mixture and use the other hand to roll the tikki in bread crumbs to avoid both the hands from turning messy. 6. Prefer to deep-fry only 2 tikkis at a time. All 4 tikkis, if deep fried at a time, might lead to disintegration of the tikkis while frying. Enjoy aloo methi tikki recipe | Indian aloo methi cutlet | potato fenugreek tikki | potato snack recipe | with step by step photos. | [To make aloo methi tikki, heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the ginger and green chiliees and sauté on a medium flame for 30 seconds., Add the onions and sauté on a medium flame for 1 minute., Add the potatoes, fenugreek leaves, dried fenugreek leaves, salt, garam masala, dry mango powder, turmeric powder and coriander, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Remove from the flame and allow it to cool completely., Once cooled, divide the mixture into 4 equal portions., Shape each portion into a round ball., Dip each round ball in the plain flour-water mixture and lightly roll them in bread crumbs in such a way that the balls are evenly coated from all the sides., Heat the oil in a kadhai and deep-fry the balls till they are golden brown in colour from all the sides., Drain on absorbent paper., Serve aloo methi tikki immediately with green chutney.] | [Energy, 193 cal, Protein, 3.7 g, Carbohydrates, 26.8 g, Fiber, 1 g, Fat, 7.8 g, Cholesterol, 0 mg, Sodium, 7.9 mg] | aloo-methi-tikki-indian-aloo-methi-cutlet-32728r |
| rcp22201 | Aloo Mutter Korma, Punjabi Aloo Matar Korma | NA | Veg | [boiled potato cubes, boiled fresh green peas, ghee, cumin seeds (jeera), chopped onions, ginger-green chilli paste, garlic (lehsun) paste, chopped tomatoes, turmeric powder (haldi), chilli powder, garam masala, sugar, salt, chopped coriander (dhania)] | 15 mins | 14 mins | [Punjabi Sabzis, Semi-Dry Sabzis, Traditional Indian Sabzis, Easy Vegetarian Curry, Mother's Day, Indian Party, Non-stick Pan] | 4Makes 4 serving | Punjabi | aloo matar korma recipe | Punjabi aloo matar korma | potatoes and peas curry | with 25 amazing images. aloo mutter korma, meaning "potato and peas in creamy gravy," is a comforting and flavorful Indian dish. It's a vegetarian delight enjoyed across the country, particularly during colder months. The aloo mutter korma is a delicious dish that combines potatoes and green peas with a range of flavour givers like tomatoes, onions, spice powders and pastes. A dash of garam masala adds josh to the korma making it a great hit with everybody. Potato and green peas is an evergreen combination, which works effectively in aloo mutter korma. aloo mutter korma is typically served as a main course with rice or roti (flatbread). It can also be enjoyed as a side dish with other curries or dals. Main ingredients for aloo matar korma. boiled fresh green peas. Peas bring a natural sweetness and refreshing flavor to the curry, balancing the richness of the gravy and potatoes. This sweetness comes from natural sugars present in the peas and complements the savory spices beautifully. boiled potato cubes. Potatoes offer a neutral and slightly sweet flavor that readily absorbs the spices and aromatics of the korma, adding depth without overwhelming the dish. Pro tips for aloo mutter korma. 1. Add 1/2 cup chopped onions. Onions release a sweet and slightly pungent aroma as they cook, providing a foundation for the spices and other aromatics to bloom. In Aloo Mutter Korma, they add a subtle sweetness and depth of flavor that complements the earthiness of the potatoes and the freshness of the peas. 2. Add 1 cup chopped tomatoes. Tomatoes help thicken the gravy slightly, providing a smooth and creamy mouthfeel. They also soften and break down during cooking, adding another layer of texture to the dish. 3. Add ¼ cup of water. The primary reason for adding water is to achieve the desired thickness of the gravy. Some prefer a thin, soupy korma, while others like it thicker and richer. The amount of water directly affects this aspect. Enjoy aloo matar korma recipe | Punjabi aloo matar korma | potatoes and peas curry | with step by step photos. | [To make aloo mutter korma, heat the oil in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds., Add the onions and sauté on medium flame for 1 minute., Add the ginger-green chilli paste, garlic paste and sauté on a medium flame for a few seconds., Add the tomatoes, mix well and cook on medium flame for 8 minutes ,while stirring occasionally., Add the turmeric powder, chilli powder, garam masala, sugar, salt and ¼ cup of water, mix well and cook medium flame for 2 minutes, while stirring occasionally., Add the green peas, potatoes and ¼ cup of water, mix gently and cook on medium flame for 2 minutes, while stirring occasionally., Serve the aloo mutter korma hot garnished with coriander.] | [Energy, 99 cal, Protein, 2.8 g, Carbohydrates, 13.1 g, Fiber, 3.4 g, Fat, 3.9 g, Cholesterol, 0 mg, Sodium, 10.3 mg] | aloo-mutter-korma-punjabi-aloo-matar-korma-22201r |
| rcp8659 | Aloo Mutter Moghlai | NA | Veg | [potato cubes, green peas, sliced onions, chopped onions, saffron (kesar) strands, curds (dahi), chopped coriander (dhania), oil, salt, oil, coriander (dhania) seeds, ginger (adrak), cloves (laung / lavang), green chillies] | 25 mins | 20 mins | [Punjabi Sabzis, Mughlai Sabzis, Veg Mughlai sabzi, Curries] | 4Makes 4 servings | Punjabi | A north indian favourite. Cook the potatoes well and you will never go wrong in it. | [Heat oil in a pan and fry the sliced onions until golden brown in colour., Cool and blend to a smooth paste in a blender., Heat the oil in a kadai and fry the chopped onions for a little time. Add the ground paste and fry again for 3 to 4 minutes., Add the potatoes, green peas and 2 cups of water. Cover and cook till the potatoes are done., Add the onion paste and salt and mix well., Crush the saffron and mix it in the curds. Add this mixture to the vegetable and simmer for a couple of minutes., Serve hot garnished with coriander.] | [Energy, 244 cal, Protein, 6.7 g, Carbohydrates, 27.2 g, Fiber, 7.1 g, Fat, 11.9 g, Cholesterol, 1.2 mg, Sodium, 14.7 mg] | aloo-mutter-moghlai-8659r |
| rcp22795 | Aloo Mutter Tariwale, Punjabi Tariwale Aloo Matar | NA | Veg | [oil, ghee, potato cubes, green peas, black cardamom (badi elaichi), cinnamon (dalchini), pandi chillies, chopped onions, ginger (adrak), chopped green chillies, tomato pulp, dried fenugreek leaves (kasuri methi), salt, chopped coriander (dhania), besan (bengal gram flour), chilli powder, turmeric powder (haldi), coriander (dhania) powder, cumin seeds (jeera) powder] | 15 mins | 20 mins | [Punjabi Sabzis, Quick Sabzis, Sabzis with Gravies, Traditional Indian Sabzis, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Raksha - Bandhan] | 4Makes 4 servings | Punjabi | tariwale aloo mutter recipe | Punjabi tariwale aloo matar in pressure cooker | aloo mutter masala | with 36 amazing images. This recipe for tariwale aloo mutter is a simple and delicious way to enjoy a classic Indian dish. Learn how to make tariwale aloo mutter recipe | Punjabi tariwale aloo matar in pressure cooker | aloo mutter masala | This luscious Punjabi tariwale aloo matar features the standard combo of potato and peas, but in an enticing new form. It is made with potatoes, peas, and a simple spice blend, and is pressure cooked until the potatoes are tender and the peas are cooked through. aloo mutter masala is a super delicious and is perfect for a weeknight meal. Enjoy the flavours of this tariwale aloo mutter piping hot with hot puris, roti, naan or rice. Pro tips to make aloo mutter: 1. For a richer flavor, you can use only ghee instead of oil. 2. If you don’t have fresh green peas then you can use frozen greens peas. 3. If you wish you can add fresh cream also in the sabzi. Enjoy tariwale aloo mutter recipe | Punjabi tariwale aloo matar in pressure cooker | aloo mutter masala | with detailed step by step photos. | [To make tariwale aloo mutter, heat oil and ghee in a pressure cooker, add black cardamom, cinnamon stick, pandi chillies and cumin seeds and sauté for few seconds., Add onions and sauté on medium flame for 2 minutes, while stirring occasionally., Add the ginger garlic paste and green chillies and sauté for few seconds., Add the prepared masala paste and mix well., Add tomato pulp and cook on medium flame for 2 to 3 minutes, while stirring occasionally., Add potato cubes, green peas, kasuri methi, salt and ¾ cup hot water, mix well., Cover with a lid and pressure cook for 2 whistles, allow the steam to escape and then open the lid., Garnish with coriander and serve tariwale aloo mutter hot.] | [Energy, 193 cal, Protein, 4.3 g, Carbohydrates, 18.9 g, Fiber, 5.2 g, Fat, 11.1 g, Cholesterol, 0 mg, Sodium, 17.2 mg] | aloo-mutter-tariwale-punjabi-tariwale-aloo-matar-22795r |
| rcp31035 | Aloo Mutter, Alu Matar Recipe | NA | NA | [oil, cumin seeds (jeera), chopped onions, ginger-green chilli paste, garlic (lehsun) paste, chopped tomatoes, turmeric powder (haldi), chilli powder, garam masala, boiled green peas, boiled , peeled and mashed potatoes, salt, chopped coriander (dhania)] | 15 mins | 20 mins | [Punjabi Sabzis, Sabzis with Gravies, Pan] | 4Makes 4 servings (4serving ) | Punjabi | This is one dish that needs no introduction! an evergreen favourite among Indians of all age groups and ethnicities. | [Heat the oil in a pan and add the cumin seeds., When they crackle, add the onions and sauté till they are translucent., Add the ginger-green chilli paste, garlic paste and tomatoes and sauté till the tomatoes are cooked., Add the turmeric powder, chilli powder, garam masala, green peas and potatoes and cook for some time., Add 1½ cups of water and salt and allow it to come to boil., Mash 2 to 3 potato cubes in the pan to thicken the gravy. Simmer till the gravy thickens., Serve hot garnished with the coriander.] | [Energy, 154 cal, Protein, 3.7 g, Carbohydrates, 17.5 g, Fiber, 4.4 g, Fat, 7.7 g, Cholesterol, 0 mg, Sodium, 12.5 mg] | aloo-mutter--alu-matar-recipe-31035r |
| rcp33353 | Aloo Mutter, Aloo Matar Pressure Cooker | Dinner | NA | [potato cubes, green peas, oil, cumin seeds (jeera), chopped onions, chopped ginger (adrak), chopped garlic (lehsun), chopped green chillies, tomato puree, turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, garam masala, sugar, salt, chopped coriander (dhania)] | 15 mins | 20 mins | [Punjabi Sabzis, Pressure Cooker, North Indian Dinner, Dinner Sabzi] | 4Makes 4 servings | Punjabi | aloo mutter curry recipe | aloo matar using a pressure cooker | Punjabi aloo matar | with amazing 20 photos Tiring day at work and looking for a quick tasty gravy recipe for dinner? aloo mutter curry is one of the best options and really very easy to make. My mother taught me this Punjabi aloo matar recipe when i was going to university for studies as it is quick and easy to make. aloo matar using a pressure cooker is a Punjabi gravy dish made with potatoes and green peas, without any cream or a fancy gravy yet very tasty. Our version ofaloo mutter curry is quicker then the authentic one as we have cooked it in a pressure cooker which cuts the cooking time and makes it quick. aloo mutter curry is a delicious and moderately spicy gravy recipe. aloo matar using a pressure cooker is made with simple ingredients like cumin seeds, onions, ginger and garlic for flavor, some green chilies for spice, tomato puree which makes the base and gives a tangy flavor to the recipe. Further, some Indian spices like turmeric powder, red chilli powder, coriander cumin seed powder and some garam masala. Further potato cubes and green peas with required water and it is pressure cooked for 3 whistles. If you wish to make it restaurant style aloo mutter curry add cashew nut paste and cream. If you are a beginner you can never go wrong with this Aloo mutter recipe and this recipe is made using basic ingredients which would definitely be available in Indian kitchens. I make aloo matar using a pressure cooker once in a while for dinner and the best part is each and every family member enjoys this recipe. Also, as it has potatoes my kids don't create a fuss while eating this sabzi. I would like to suggest a tip to make the perfect aloo mutter curry recipe. 1) Add sugar if you think the aloo matar taste’s tangy because of tomatoes. Aloo matar goes really well with chapati, poori, paratha and even with rice. Enjoy aloo mutter curry recipe | aloo matar using a pressure cooker | Punjabi aloo matar | with step by step photos below. | [To make aloo matar, heat the oil in a pressure cooker, add the cumin seeds and sauté for 30 seconds., Add the onions, ginger, garlic and green chillies and sauté on a medium flame for 2 minutes., Add the tomato purée, turmeric powder, chilli powder, coriander- cumin seeds powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the potatoes, green peas, ¾ cup of hot water, sugar and salt, mix well and pressure cook on a medium flame for 3 whistles., Allow the steam to escape before opening the lid., Serve aloo matar hot garnished with coriander.] | [Energy, 152 cal, Protein, 3.7 g, Carbohydrates, 17 g, Fiber, 4.5 g, Fat, 7.7 g, Cholesterol, 0 mg, Sodium, 13.6 mg] | aloo-mutter-aloo-matar-pressure-cooker-33353r |
| rcp42009 | Aloo Pakora, Potato Bhajji, Potato Pakoda | Snacks | Veg | [potato slices, besan (bengal gram flour), rice flour (chawal ka atta), chilli powder, turmeric powder (haldi), asafoetida (hing), carom seeds (ajwain), chopped coriander (dhania), oil, baking soda, salt, oil, chaat masala] | 10 mins | 25 mins | [Punjabi Breakfast, Deep-fried Indian Starters, Evening Tea Snacks, High Tea Party, Cocktail Party, Gluten Free Veg Indian] | 3Makes 3 servings | Punjabi | aloo pakora recipe | Punjabi style aloo pakora | potato bhajji | street style aloo pakora | aloo pakore | with amazing 26 images. aloo pakora recipe is a simple and easy snack which is a Punjabi style aloo pakora. Moist and soft on inside and crisp outside is aloo pakora, unlike other pakora’s. Aloo pakoda is made with simple and basic ingredients that are easily available in every household. To make aloo pakora we have first made a batter by combining besan, rice flour, carom seeds, chilli powder, tumeric powder, asafoetida, coriander leaves, oil, baking soda and water. We have made it into a smooth batter. Further, we have heated oil in a kadhai, dipped potato slices in the batter and deep fried them until golden brown. While serving aloo pakora we have sprinkled some chaat masala over it. Looking for a quick and easy evening snack or something to eat with a piping hot cup of tea on a rainy day? Punjabi style aloo pakora are an ideal choice. Pakora also known as pakoda, pakodi, bhaji, bhajiya is originated from India. It is a deep fried snack, basically a fritter. It is found in restaurants and also sold by food vendors on the streets. Also, It is a famous Indian street food, found all over. Pakora is made by choosing a main ingredient like onion, paneer, spinach, eggplant, cauliflower, corn etc. which is then dipped in Bengal gram batter and deep fried. Here we have used potato which is loved by everyone Punjabi style aloo pakora is my personal favourite out of all the pakora’s. I usually make Punjabi style aloo pakora for my father-in law and husband for evening snack, they are a big fan of aloo pakoda’s and they have it with a cup of tea, it is a perfect combo. I also make it when last minute guests walk in as it is simple, easy and quick but also very mouth-watering and delicious and we can bet your guests would love it!! aloo pakora also fall under the category of famous street foods. It is widely sold all over India and specially Maharashtra. Serve aloo pakora with green chutney and tomato ketchup. Enjoy aloo pakora recipe | Punjabi style aloo pakora | potato bhajji | street style aloo pakora | with detailed step by step recipe photos and video below. | [To make aloo pakora, combine the besan, rice flour, chilli powder, turmeric powder, asafoetida, carom seeds, coriander, warm oil, baking soda, salt and approx. ¾ cup of water in a deep bowl and mix well using a whisk till smooth., Heat the oil in a deep non-stick kadhai, dip a few potato slices in the prepared batter and drop it in hot oil. Deep-fry on a medium flame, till they turn golden brown in colour from all the sides. Drain the aloo pakoras on an absorbent paper., Place the deep-fried aloo pakora on a serving plate. Sprinkle chaat masala evenly over it and serve immediately.] | [Energy, 487 cal, Protein, 12.8 g, Carbohydrates, 52.9 g, Fiber, 9.7 g, Fat, 24.9 g, Cholesterol, 0 mg, Sodium, 48.1 mg] | aloo-pakora-potato-bhajji-potato-pakoda-42009r |
| rcp30887 | Aloo Palak | Lunch | NA | [boiled , peeled and potato cubes, chopped spinach (palak), oil, cumin seeds (jeera), asafoetida (hing), chopped garlic (lehsun), chopped ginger (adrak), chopped green chillies, whole dry kashmiri red chillies, coriander (dhania) powder, turmeric powder (haldi), salt] | 15 mins | 12 mins | [Punjabi Sabzis, Indian Lunch, Traditional Indian Sabzis, Non-stick Pan, Babies, Toddler and Kids Iron Rich Foods, Iron Rich Sabzis | Iron Rich Dals |, Lunch Sabzi] | 3Makes 3 servings | Punjabi | aloo palak recipe | Punjabi style aloo palak sabzi | aloo palak sukhi sabzi | with amazing 15 images. aloo palak is a Punjabi style aloo palak sabzi which is a aloo palak sukhi sabzi. aloo palak is a dry stir-fried Indian sabzi which is made with handful of ingredients! It is super easy to make aloo palak and it can be made in a jiffy. It is definitely in the list of comfort foods. Also, aloo palak recipe is made in number of ways and this is our verion of aloo palak sukhi sabzi. Always a great hit, potatoes and spinach come together yet again, in our Punjabi style aloo palak sabzi. Once you have peeled and chopped the cooked potatoes and chopped the washed spinach, this aloo palak is a breeze to prepare as it simply makes use of readily available spice powders and everyday ingredients. Simple though it sounds, the apt combination of ingredients results in a true tongue-tickler! To make aloo palak we have used minimum spices as spinach and aloo are enough together. Also, you can roll aloo palak in a roti and have it as a wrap or sandwich it between two breads and relish it. As aloo palak sukhi sabzi is dry in nature, it can also be packed as a tiffin treat. You can also blanch and puree spinach and make aloo palak gravy. Enjoy Punjabi style aloo palak sabzi hot with roti, Paratha or puri. Learn to make aloo palak recipe | Punjabi style aloo palak sabzi | aloo palak sukhi sabzi | with detailed step by step recipe photos below. | [To make aloo palak, heat the oil in a broad non-stick pan and add the cumin seeds and asafoetida and sauté on a medium flame for 30 seconds., Add the garlic, ginger, green chillies, red chillies and sauté on a medium flame for 1 minute., Add the potatoes, toss gently and cook on a medium flame for 5 minutes, while stirring occasionally., Add the spinach, coriander powder, turmeric powder and salt, mix well and cook on a medium flame 3 minutes, while stirring occasionally., Serve the aloo palak hot.] | [Energy, 203 cal, Protein, 2.5 g, Carbohydrates, 13 g, Fiber, 3 g, Fat, 15.7 g, Cholesterol, 0 mg, Sodium, 58.5 mg] | aloo-palak-30887r |
| rcp22488 | Aloo Palak ( Microwave ) | NA | NA | [chopped spinach (palak), boiled potatoes, cumin seeds (jeera), chopped garlic (lehsun), chopped ginger (adrak), whole dry kashmiri red chillies, coriander (dhania) powder, turmeric powder (haldi), asafoetida (hing), oil, salt] | 20 mins | 8 mins | [Semi-Dry Sabzis, Microwave Subzi] | 4Serves 2 | NA | Aloo palak is a very easy and simple recipe with a combination of cubed potatoes and chopped spinach cooked with masalas and red dry chillies. Serve this subzi hot with rotis or parathas. | [Heat the oil in a microwave safe bowl and microwave for 30 seconds., Add the cumin seeds and micorwave for 1 minute., Add the ginger, garlic and chillies, mix well and microwave for 30 seconds., Add the potatoes, mix well and microwave for 3 minutes, while stirring twice in between., Add the spinach,coriander powder, turmeric powder and asafoetida, mix well and cover and cook in a microwave for 3 minutes, while stirring twice in between., Serve hot.] | [Energy, 154 cal, Protein, 1.9 g, Carbohydrates, 10.1 g, Fiber, 2.3 g, Fat, 11.8 g, Cholesterol, 0 mg, Vitamin A, 3904.3 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.2 mg, Vitamin B3, 0.8 mg, Vitamin C, 25.2 mg, Folic Acid, 89.8 mcg, Calcium, 53.2 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 44 mg, Potassium, 229 mg, Zinc, 0.4 mg] | aloo-palak--microwave--22488r |
| rcp39146 | Aloo Palak Paratha, Punjabi Aloo Palak Paratha | Lunch | NA | [mashed potatoes, chopped spinach (palak), whole wheat flour (gehun ka atta), besan (bengal gram flour), salt, curd (dahi), chopped green chillies, turmeric powder (haldi), peanut oil, whole wheat flour (gehun ka atta), peanut oil, curd (dahi), pickle] | 15 mins | 20 mins | [Punjabi roti recipes | Punjabi parathas, Punjabi Breakfast, Quick breakfast, Breakfast Theplas, Parathas, Indian Tiffin Box, Lunch box, Dabba, Indian Rotis, Indian Party] | 12Makes 12 rotis | Punjabi | aloo palak paratha | Punjabi aloo palak paratha | flatbread with potatoes and spinach | with 17 amazing images. aloo palak paratha is a Punjabi style aloo palak paratha which is a sumptuous breakfast paratha. We have used the most basic ingredients in making of aloo palak paratha. Made from potatoes, spinach, whole wheat flour, besan, curds and Indian spices, this Punjabi aloo palak paratha is a perfect after school snack for kids. In flatbread with potatoes and spinach, potatoes themselves are a great value-add for any roti or sabzi and much loved by kids and adults alike. Add to this the goodness of fresh spinach, creamy yoghurt and energizing wheat flour, and there you have on the table a power-packed meal! Notes on aloo palak paratha. 1. To prepare aloo palak paratha, in a deep bowl, take boiled, peeled and mashed potatoes. While making any paratha or roti using boiled potatoes, ensure they are not overcooked. Overcooked potatoes tend to absorb extra water making dough mushy and difficult to roll. 2. Add fresh curd. It not only helps in making the aloo palak paratha soft but also increases the nutrient quotient with an addition of calcium. Serve aloo palak paratha along with homemade curd, green chutney or any gravy dish that you wish! Learn how to make aloo palak paratha | Punjabi aloo palak paratha | flatbread with potatoes and spinach | with detailed step by step recipe photos below. | [To make aloo palak paratha, combine all the ingredients in a deep bowl, mix well and knead into a soft smooth dough using enough water., Divide the dough into 12 equal portions., Roll out each portion of the dough into a 150 mm. (6”) diameter circle with the help of a little whole wheat flour., Heat a non-stick tava (griddle) and cook the aloo palak paratha using 1 tsp of oil , till golden brown spots appear on both the sides., Serve the aloo palak paratha hot with curds and pickle of your choice.] | [Energy, 148 cal, Protein, 4.5 g, Carbohydrates, 22 g, Fiber, 4 g, Fat, 4.9 g, Cholesterol, 0.8 mg, Sodium, 14.5 mg] | aloo-palak-paratha-punjabi-aloo-palak-paratha-39146r |
| rcp31045 | Aloo Palak Roti | Dinner | Veg | [mashed potatoes, chopped spinach (palak), whole wheat flour (gehun ka atta), besan (bengal gram flour), salt, curd (dahi), chopped green chillies, turmeric powder (haldi), peanut oil, whole wheat flour (gehun ka atta), peanut oil, curd (dahi), pickle] | 15 mins | 20 mins | [Punjabi roti recipes | Punjabi parathas, Punjabi Breakfast, Breakfast Theplas, Parathas, One Dish Vegetarian Meals, One Meal Dinner, Indian Rotis, All-in-one Parathas] | 12Makes 12 rotis (12 roti ) | Punjabi | aloo palak roti | Punjabi style aloo palak roti | potato spinach roti | with 19 amazing images. aloo palak roti is a Punjabi style aloo palak roti which is a perfect breakfast roti. We have used the most basic ingredients in making of aloo palak roti and the addition of aloo makes these rotis melt in the mouth. The dough of potato spinach roti is kneaded just how its done for Gujarati thepla. Potatoes by themselves are healthy and tasty if not deep fried. Add to this the goodness of spinach, yoghurt and wheat flour and you're left with nothing more to wish for! Have aloo palak roti for a Punjabi breakfast. Aloo and palak makes a great combination in Punjabi style aloo palak roti. aloo palak roti is a perfect replacement for roti. In fact, potato spinach rotis can be used as one-dish meal and had with curd and loads of sliced onions. You can also give this to your kids tiffin box or can also be served as evening tea snacks or breakfast. Notes on aloo palak roti. 1. To prepare aloo palak roti, in a deep bowl, take boiled, peeled and mashed potatoes. While making any paratha or roti using boiled potatoes, ensure they are not overcooked. Overcooked potatoes tend to absorb extra water making dough mushy and difficult to roll. 2. Add fresh curd. It not only helps in making the aloo palak roti soft but also increases the nutrient quotient with an addition of calcium. Serve aloo palak roti along with along with homemade curd, green chutney or any gravy dish that you wish! Learn how to make aloo palak roti | Punjabi style aloo palak roti | potato spinach roti | with detailed step by step recipe photos below. | [To make aloo palak roti, combine all the ingredients in a deep bowl, mix well and make a soft smooth dough using water., Divide the dough into 12 equal portions., Roll out each portion of the dough into a 150 mm. (6”) diameter circle with the help of a little whole wheat flour., Heat a non-stick tava (griddle) and cook the roti using 1 tsp of oil , till golden brown spots appear on both the sides., Repeat with the remaining dough to make 11 more rotis., Serve the aloo palak roti hot with curds and pickle of your choice.] | [Energy, 170 cal, Protein, 4.5 g, Carbohydrates, 22 g, Fiber, 4 g, Fat, 7.4 g, Cholesterol, 0.8 mg, Sodium, 14.5 mg] | aloo-palak-roti-31045r |
| rcp37059 | Aloo Paneer Chaat | Snacks | NA | [boiled potato cubes, paneer (cottage cheese) cubes, oil, boiled green peas, chopped ginger (adrak), salt, chaat masala, chopped green chillies, lemon juice, chopped coriander (dhania)] | 10 mins | 15 mins | [Comfort Foods, Chaat, Evening Tea Snacks, Saute, Indian Tawa, Barbeque Party Indian Recipes, Cocktail Party] | 4Makes 4 servings | Indian | Fun-filled baby potatoes share the stage with calcium rich paneer in this lovely and lively chaat. The lemon juice and chaat masala lend their tangy touch to the otherwise bland ingredients. | [Heat the oil on a non-stick tava (griddle), add the potatoes and cook on a medium flame for 8 to 10 minutes or till the potatoes are brown from all the sides, while stirring occasionally., Slide the potatoes around the circumference of the tava (griddle)., Add the green peas and ginger in the same oil, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the paneer, salt, chaat masala, green chillies and lemon juice, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Slide the potatoes back to the centre of the tava (griddle) and toss well with all the other ingredients., Serve immediately garnished with coriander.] | [Energy, 387 cal, Protein, 9.7 g, Carbohydrates, 16.9 g, Fiber, 2.9 g, Fat, 31.3 g, Cholesterol, 0 mg, Sodium, 109.8 mg] | aloo-paneer-chaat-37059r |
| rcp32936 | Aloo Paneer Matar Chaat | Snacks | NA | [baby potatoes, paneer (cottage cheese) cubes, boiled green peas, oil, chopped green chillies, ginger-garlic (adrak-lehsun) paste, sweet chutney, green chutney, chaat masala, lemon juice, chopped coriander (dhania), salt] | 10 mins | 9 mins | [Rajasthani Dry Snacks, Comfort Foods, Indian Snacks for Entertaining, Chaat, Evening Tea Snacks, Non-stick Pan, Quick Snacks / Quick Starters] | 5Makes 4 to 6 servings | Rajasthani | aloo paneer chaat matar recipe | chatpata aloo paneer chaat in 15 minutes | fried aloo paneer chaat | potato paneer chaat snack | 28 amazing images. aloo paneer chaat is a perfect Indian snack for chaat lovers. Learn how to make fried aloo paneer chaat. Fun-filled baby potatoes share the stage with succulent paneer in this lovely and lively potato paneer chaat snack. The lemon juice and chaat masala lend their tangy touch to the otherwise bland ingredients. Quick as a wink to prepare! This delicious chaat is a true winner in terms for appeal and flavour both! To make aloo paneer chaat, heat the oil on a non-stick tava (griddle), add the potatoes and cook on a medium flame for 8 to 10 minutes or till the potatoes are brown from all the sides, while stirring occasionally. Slide the potatoes around the circumference of the tava (griddle). Add the green peas and ginger in the same oil, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the paneer, salt, chaat masala, green chillies and lemon juice, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Slide the potatoes back to the centre of the tava (griddle) and toss well with all the other ingredients. Serve immediately garnished with coriander. This chatpata aloo paneer chaat in 15 minutes is unique in a way that it makes no use of chutney, sev and puri which features in most of the chaat recipes. It is perfect for a chat party. You can keep all the ingredients ready and toss in front of your friends and enjoy it hot with them. The slightly chewy yet soft paneer and the interplay with vegetables like potatoes and green peas imparts an amazing flavor and blend of textures. The finely chopped green chillies along with chaat masala turns this potato paneer chaat snack into a peppy and interesting evening treat. Tips for aloo paneer chaat. 1. Ensure that the green peas are about 90% cooked and maintain their crunchy texture. 2. Cut the potatoes and paneer into bite sized pieces. 3. If you wish you can drizzle some dahi and chutney over it. You can also try your hand at other chaats like Moong Sprouts and Potato Salli Chaat and Mixed Sprouts and Green Pea Chaat. Enjoy aloo paneer chaat matar recipe | chatpata aloo paneer chaat in 15 minutes | fried aloo paneer chaat | potato paneer chaat snack | with step by step photos below. | [Heat the oil in a broad non-stick pan, add the paneer and salt and sauté on a medium flame for 3to 4 minutes. Drain well on an absorbent paper and keep aside., In the same oil , add the ginger- garlic paste, green chillies and sauté on a medium flame for few seconds., Add the green peas, potatoes and salt and mix well and cook on a medium flame for 3 to 4 minutes. While stirring occasionally., Combine the paneer and green peas-potato mixture in a deep bowl, add the sweet chutney, green chutney, chaat masala, lemon juice and coriander and mix gently., Serve immediately.] | [Energy, 340 cal, Protein, 10 g, Carbohydrates, 24.8 g, Fiber, 2.7 g, Fat, 22.4 g, Cholesterol, 0 mg, Sodium, 11 mg] | aloo-paneer-matar-chaat-32936r |
| rcp37300 | Aloo Paratha, Punjabi Aloo Paratha Recipe | BreakFast | NA | [whole wheat flour (gehun ka atta), ghee, salt, mashed potatoes, ghee, cumin seeds (jeera), chopped onions, chopped green chillies, salt, chilli powder, chopped coriander (dhania), dried mango powder (amchur), whole wheat flour (gehun ka atta), ghee, curd] | 10 mins | 30 mins | [Punjabi, Punjabi Breakfast, Dinner, Breakfast Theplas, Parathas, Indian Party, Tava] | 12Makes 12 servings (12 paratha ) | Punjabi | Punjabi aloo paratha recipe | stuffed aloo paratha | aloo ka paratha | with 24 images. Punjabi aloo paratha is a dish wish a universal appeal! While North Indians like to have it any time of the day, for breakfast, Indian lunch or dinner, South Indians too have borrowed this dish from the north and incorporated it into their supper and dinner menus. stuffed aloo paratha is also a very famous Indian street food which is mostly available in the morning. What makes these whole wheat Punjabi aloo paratha so appealing is the soft and tasty filling of potatoes flavoured with peppy spice powders and crunchy onions. Green chillies spike up the flavour of the aloo ka paratha stuffing, while amchur gives it an enjoyable tinge of tanginess. To make aloo paratha, first knead a semi-stiff dough. For stuffing, heat ghee in a pan add cumin seeds, add onions and green chillies which can be adjusted according to the preference, add mashed potatoes followed by red chillie powder, coriander for freshness and amchur powder for tanginess. Mix well and stuffing of aloo ka paratha is ready. To proceed, divide dough, roll into a small roti. Roll a portion of the Punjabi aloo paratha stuffing into a ball, place it in the centre of the rolled dough and pull all the sides together and get rid of excessive dough. Flatten it and roll into a paratha. Place it on a greased tava and cook the stuffed aloo paratha. Aloo parathas taste best when served hot with pickles/achaar and curd, but they may also be carried in a dabba. Punjabis love their aloo parathas smeared with homemade safed makhan and with a tall glass of lassi. If you enjoyed our Punjabi aloo paratha recipe | stuffed aloo paratha | aloo ka paratha | with detailed step by step photos and video below, check out our collection of stuffed paratha recipes for dinner. | [Combine the whole wheat flour, ghee and salt in a bowl and mix well., Add enough water and knead into a semi-stiff dough. Keep aside., Heat the ghee in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the green chillies, mix well and sauté on a medium flame for 1 minute., Add the potatoes, salt, chilli powder, coriander, dry mango powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Divide the stuffing into 12 equal portions and keep aside., To make aloo parathas, divide the dough into 12 equal portions and roll a portion of the dough into a circle of of 100 mm. (4”) diameter circle., Place a little stuffing in the centre of the circle., Bring together all the sides in the centre and seal tightly., Roll again into a circle of 150 mm. (6”) diameter circle with a little flour., Heat a non-stick tava (griddle) and cook the aloo paratha using 1 tsp of ghee until golden brown spots appear on both the sides., Repeat with the remaining dough and stuffing to make 11 more aloo parathas., Serve the aloo parathas immediately with fresh curds.] | [Energy, 177 cal, Protein, 3.3 g, Carbohydrates, 22.6 g, Fiber, 3.3 g, Fat, 8.5 g, Cholesterol, 0 mg, Sodium, 7.5 mg] | aloo-paratha--punjabi-aloo-paratha-recipe-37300r |
| rcp2172 | Aloo Paratha, How To Make Aloo Paratha | Lunch | Veg | [whole wheat flour (gehun ka atta), ghee, salt, mashed potatoes, ghee, cumin seeds (jeera), chopped onions, chopped green chillies, salt, chilli powder, chopped coriander (dhania), dried mango powder (amchur), whole wheat flour (gehun ka atta), ghee, curd] | 10 mins | 30 mins | [Punjabi, Punjabi Breakfast, Breakfast Theplas, Parathas, One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba, Tava] | 12Makes 12 parathas (12 paratha ) | Punjabi | aloo paratha recipe | how to make aloo paratha | stuffed aloo paratha | whole wheat aloo parathas | with 24 amazing images. aloo paratha recipe is a whole wheat aloo paratha which is a popular Punjabi breakfast recipe. So popular is whole wheat aloo parathas that I have it as a one-dish meal along with some curds and chopped onions. Luscious whole wheat aloo parathas are stuffed with a succulent mixture of mashed potatoes flavoured perkily with green chillies, onions and all. A dash of amchur powder adds to the tanginess of the stuffing, making the Aloo Paratha a really tasty and satiating dish. To make aloo paratha, first knead a semi-stiff dough. For stuffing, heat ghee in a pan add cumin seeds, add onions and green chillies which can be adjusted according to the preference, add mashed potatoes followed by red chillie powder, coriander for freshness and amchur powder for tanginess. Mix well and stuffing of aloo ka paratha is ready. To proceed, divide dough, roll into a small roti. Roll a portion of the aloo paratha stuffing into a ball, place it in the centre of the rolled dough and pull all the sides together and get rid of excessive dough. Flatten it and roll into a paratha. Place it on a greased tava and cook the stuffed aloo paratha. stuffed aloo paratha taste best when served hot with pickles/aachar and homemade curd, but they may also be carried in a dabba. Learn to aloo paratha recipe | how to make aloo paratha | stuffed aloo paratha | whole wheat aloo parathas | with step by step photos and video below. | [Combine the whole wheat flour, ghee and salt in a bowl and mix well., Add enough water and knead into a semi-stiff dough. Keep aside., Heat the ghee in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the green chillies, mix well and sauté on a medium flame for 1 minute., Add the potatoes, salt, chilli powder, coriander, dry mango powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Divide the stuffing into 12 equal portions and keep aside., To make aloo paratha, divide the dough into 12 equal portions and roll a portion of the dough into a circle of of 100 mm. (4”) diameter circle., Place a little stuffing in the centre of the circle., Bring together all the sides in the centre and seal tightly., Roll again into a circle of 150 mm. (6”) diameter circle with a little flour., Heat a non-stick tava (griddle) and cook the paratha using a little ghee until golden brown spots appear on both the sides., Repeat with the remaining dough and stuffing to make 11 more aloo parathas., Serve the aloo parathas immediately with fresh curds.] | [Energy, 222 cal, Protein, 3.4 g, Carbohydrates, 22.7 g, Fiber, 3.4 g, Fat, 13.5 g, Cholesterol, 0 mg, Sodium, 7.5 mg] | aloo-paratha-how-to-make-aloo-paratha-2172r |
| rcp3874 | Aloo Pethe ka Saag | NA | Veg | [potato cubes, red pumpkin (bhopla / kaddu) cubes, ghee, bayleaves (tejpatta), cinnamon (dalchini), cloves (laung / lavang), cardamoms, nigella seeds (kalonji), mustard seeds ( rai / sarson), fenugreek (methi) seeds, curds (dahi), asafoetida (hing), chilli powder, coriander-cumin seeds (dhania-jeera) powder, turmeric powder (haldi), chopped tomatoes, salt, dried mango powder (amchur), sugar] | 15 mins | 16 mins | [Rajasthani Sabzi, Sukhi Sabzis, Semi-Dry Sabzis, Kadai Veg] | 4Makes 4 servings (4serving ) | Rajasthani | Potatoes and pumpkin (petha) are favourite vegetables of the Rajasthanis and feature in different ways in their meals. Aloo Pethe ka Saag cooked with whole spices and curds can be relished with plain or stuffed puris. The addition of fennel gives this vegetable its characteristic Rajasthani flavour. | [Heat the ghee in a deep non-stick kadhai, add the bayleaves, cinnamon, cloves, cardamom, nigella seeds, mustard seeds and fenugreek seeds and sauté on a medium flame for 30 seconds., When the seeds crackle, add the curds, asafoetida, chilli powder, coriander-cumin seeds powder and turmeric powder, mix well and cook on a slow flame for 1 minute, while stirring continuously., Add the tomatoes, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the potatoes, pumpkin, salt and ½ cup of water and mix well. Coverwith a lid and cook on a medium flame for 10 to 12 minutes, while stirring occasionally., Add the dried mango powder and sugar, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Serve immediately.] | [Energy, 141 cal, Protein, 2.3 g, Carbohydrates, 16.5 g, Fiber, 1.7 g, Fat, 7.1 g, Cholesterol, 1.2 mg, Sodium, 13.6 mg] | aloo-pethe-ka-saag-3874r |
| rcp31040 | Aloo Poshto | NA | Veg | [potato cubes, oil, poppy seeds (khus-khus), chopped green chillies, oil, whole dry kashmiri red chillies, turmeric powder (haldi), salt] | 10 mins | 6 mins | [Bengali Sabzis / Veg Gravies, Quick Sabzis, Sukhi Sabzis, Dussehra recipes | Dussehra Sweets, Indian Party, Non-stick Pan, Quick Sabzis] | 4Makes 4 servings (4 serving ) | Bengali | A scrumptious Bengali delicacy of deep-fried potatoes coated with a lip-smacking masala of roasted poppy seeds and spicy green chillies. The aroma of roasted poppy seeds, the crispness of the potato cubes and the warm taste of green chillies on your palate makes the Aloo Poshto a really memorable dish. Serve it along with other Bengali classics like the Luchi , Baingan Bhaja and Bengali Matarsutir Dal to make a complete meal. | [Heat the oil in a deep non-stick pan and deep-fry the potatoes in few batches, till they turn golden brown in colour from all the sides. Keep aside., Dry roast the poppy seeds in a small non-stick pan for 2 to 3 minutes., Combine the roasted poppy seeds and green chillies in a mixer along with ¼ cup of water and blend till smooth. Keep aside., Heat the oil in a broad non-stick pan, add the red chillies, poppy seeds-green chillies mixture and turmeric powder, mix well and cook on a medium flame for 1 minute, while stirring it occasionally., Add the fried potatoes, 1 tbsp of water and salt, toss well and cook on a medium flame for 1 to 2 minutes., Serve hot.] | [Energy, 348 cal, Protein, 1.5 g, Carbohydrates, 20.8 g, Fiber, 1.6 g, Fat, 28.8 g, Cholesterol, 0 mg, Sodium, 10.1 mg] | aloo-poshto-31040r |
| rcp22499 | Aloo Poshto, Microwave Recipe | NA | Veg | [potato cubes, poppy seeds (khus-khus), chopped green chillies, oil, whole dry kashmiri red chillies, turmeric powder (haldi), salt] | 10 mins | 12 mins | [Bengali Sabzis / Veg Gravies, Semi-Dry Sabzis, Microwave Subzi, Dussehra recipes | Dussehra Sweets, Microwave] | 2Makes 2 servings | Bengali | This all-time favourite Bengali dish can be made easily and quickly in the microwave oven. Aloo Poshto is a classic Bengali recipe of crisp potatoes coated with roasted and powdered poppy seeds and green chillies. The special aroma and texture of roasted poppy seeds, and the mild but lingering effect of chillies, make this dish very enjoyable. The potatoes are not too crunchy but they have a noticeably nice texture. Serve the Aloo Poshto immediately on preparation to enjoy the best texture and taste. Combine it with other Bengali delicacies like Bengali Style Okra and Bengali Matarsutir Dal to make a complete meal. | [Place the poppy seeds on a microwave-proof plate, and microwave on high for 2 minutes., Coarsely grind in a mixer along with the green chillies till smooth. Keep aside., Combine the potatoes with 2 tsp of oil in a microwave safe flat plate and microwave on high for 8 minutes, while stirring once in between. Keep aside., Combine the remaining 2 tsp of oil, dry red chillies, turmeric powder and ground poppy seeds in a microwave-safe bowl, mix well and microwave on high for 30 seconds., Add the potatoes and salt, mix gently and microwave on high for 1 minute., Serve immediately.] | [Energy, 179 cal, Protein, 1.5 g, Carbohydrates, 20.8 g, Fiber, 1.6 g, Fat, 10.1 g, Cholesterol, 0 mg, Sodium, 10.1 mg] | aloo-poshto-microwave-recipe-22499r |
| rcp22364 | Aloo Posto, Bengali Aloo Posto | Lunch | Veg | [potato cubes, poppy seeds (khus-khus), green chillies, mustard (rai / sarson) oil oil, nigella seeds (kalonji), pandi chillies, turmeric powder (haldi), salt] | 10 mins | 15 mins | [Orissa, Bengali Sabzis / Veg Gravies, Semi-Dry Sabzis, Traditional Indian Sabzis, Indian Party, Non-stick Pan, Lunch Sabzi] | 4Makes 4 servings | Bengali | aloo posto recipe | Bengali aloo posto recipe | aloo poshto | with 26 amazing images. Bengali aloo posto is a classic comfort food featuring potatoes in a rich poppy seed gravy. Learn how to make aloo posto recipe | Bengali aloo posto recipe | aloo poshto | aloo posto recipe is a traditional Bengali delicacy. Made from potatoes, khus khus, kashmiri red chillies and haldi, this aloo poshto recipe is super easy to make. Dive into the heart of Bengali comfort food with aloo posto, a simple yet soul-satisfying dish. Tender potatoes are the stars, simmered in a rich and flavorful gravy made with poppy seeds. The magic lies in the "posto" itself - poppy seeds soaked and ground into a smooth paste. This adds a nutty depth and a subtle creaminess to the dish. Fragrant mustard oil and a hint of turmeric (optional) warm the flavors, while green chilies provide a touch of heat. This aloo posto recipe proves that poppy seeds and potatoes are a match made in heaven! Served Bengali aloo posto piping hot with fluffy rice or flavorful dal. Try other Bengali subzis like Sabji dewa musur dal and Bengali matarsutir dal. pro tips to make Bengali aloo posto recipe: 1. The secret to a smooth and flavorful poppy seed paste lies in soaking. Use warm water (not boiling) and soak the poppy seeds for 2 hours or overnight. This softens them and allows for a finer grind. 2. You can also use boiled potato cubes to make this recipe. 3. For a pop of color and a touch of heat, garnish your aloo posto with sliced green chilies before serving. Enjoy aloo posto recipe | Bengali aloo posto recipe | aloo poshto | with detailed step by step photos. | [To make bengali aloo posto recipe, soak poppy seeds in enough water for 30 minutes. Drain it., Blend it along with green chillies to a smooth paste using ¼ cup water. Keep aside., Heat oil in a non-stick pan, add kalonji, pandi dry red chillies, potatoes and turmeric., Mix well and cook on a medium flame for 2 to 3 minutes, while stirring ocassionally., Add the preapared poopy paste, salt to taste and ½ cup hot water. Mix well., Cook on a medium flame for 10 to 12 minutes until the potatoes are perfectly cooked., Serve aloo posto hot with luchi or rice.] | [Energy, 91 cal, Protein, 1.2 g, Carbohydrates, 15.8 g, Fiber, 1.3 g, Fat, 2.6 g, Cholesterol, 0 mg, Sodium, 7.7 mg] | aloo-posto-bengali-aloo-posto-22364r |
| rcp42972 | Aloo Pyaaz Bhajia | Snacks | NA | [sliced onions, grated potatoes, chopped green chillies, chopped garlic (lehsun), chopped coriander (dhania), cumin seeds (jeera), chaat masala, chilli powder, turmeric powder (haldi), coriander (dhania), lemon juice, salt, besan (bengal gram flour), rice flour (chawal ka atta), oil, green chutney, sweet chutney, garlic chutney] | 20 mins | 25 mins | [Punjabi Swadisht Nashta, Quick Evening Snacks, Indian Snacks for Entertaining, Chaat, Deep-fried Indian Starters, Evening Tea Snacks, Pakora Pakoda] | 4Makes 4 ( 25 bhajiyas) | Punjabi | aloo pyaaz bhajia recipe | potato onion pakoda | onion potato fritters | with 23 amazing images. aloo laccha pakora or bhajiya is an all-time favorite potato flitter made with potato, besan, rice flour, and regular spices. Learn how to make aloo pyaaz bhajia recipe | potato onion pakoda | onion potato fritters | potato onion pakoda are crispy from the outside while soft from the inside. It is a delicious starter or evening snack and it goes great during the cold winter or rainy season with a cup of hot tea! I have shared a simple and easy chutney or dip particularly specific for this snack. onion potato fritters are easy to make with all the available ingredients in your kitchen. Tips to make aloo pyaaz bhajia: 1. Make sure to thinly slice the onions. 2. Adding rice flour in the bhajias make them crispier. 3. Serve aloo pyaaz bhajias hot with green chutney. Enjoy aloo pyaaz bhajia recipe | potato onion pakoda | onion potato fritters | with detailed step by step photos. | [To make aloo pyaaz bhajia, keep the oil to heat in a non-stick kadhai, in the mean while combine all the ingredients in a deep bowl and mix well., Once the oil is hot enough, drop spoonfuls of the mixture in the oil and deep-fry till they turn crisp and golden brown in colour from all the sides. Drain on an absorbent paper., Repeat step 2 to make more bhajias., Serve the aloo pyaaz bhajia immediately with chutney.] | [Not Given] | aloo-pyaaz-bhajia-42972r |
| rcp42976 | Aloo Roti Taco On Tava, Potato Taco | Dinner | Veg | [rotis, butter, tomato ketchup, green chutney, diced mozzarella cheese, boiled and grated potatoes, boiled sweet corn kernels (makai ke dane), chopped coloured capsicum, dry red chilli flakes (paprika), freshly ground black pepper (kalimirch), chaat masala, chopped coriander (dhania), salt] | 15 mins | 20 mins | [vegetarian Mexican Starters, Mexican Main Dish, Mexican Tacos, One Dish Vegetarian Meals, One Meal Dinner, Mexican Party] | 8Makes 8 tacos | Mexican | aloo roti tacos on tava recipe | Indian style crispy potato tacos | potato sweet corn tacos | with 23 amazing images. Indian style crispy potato tacos are the best way to use leftover rotis. Learn how to make aloo roti tacos on tava recipe | Indian style crispy potato tacos | potato sweet corn tacos | aloo roti tacos on tava is a very delicious snack, packed with veggies and cheese which all age groups can enjoy. potato sweet corn tacos has a perfect potato stuffing perked up with Indian spices, chutney and cheese. Best way to make your kids eat roti and veggies. As it looks attractive and tempting. If you want the potato sweet corn tacos a bit spicier, you can increase the green chutney or other spice in aloo stuffing. Indian style crispy potato tacos is a great option to send in your kids’ tiffin box, as it stays fresh for at least 6 hours. Tips to make aloo roti tacos: 1. Instead of diced mozzarella cheese you can use grated processed cheese also. 2. Instead of leftover roti you can use tortilla also. 3. If you making this for kids just skip adding green chutney. Enjoy aloo roti tacos on tava recipe | Indian style crispy potato tacos | potato sweet corn tacos | with detailed step by step photos. | [To make aloo taco on tava, place a roti on a clean, dry surface., Apply 1 tbsp tomato ketchup and ½ tbsp green chutney on the roti., Arrange ¼ cup of potato mixed on half of the roti., Put 1 tbsp of cheese and fold the roti to make semi-circle., Repeat steps 1 to 4 to make remaining 7 aloo tacos., Heat a non-stick pan, grease with little butter, place 2 tacos at a time., Cook them on medium flame on both the sides till golden brown and crispy using little butter for cooking., Serve aloo tacos on tava hot with tomato ketchup.] | [Not Given] | aloo-roti-taco-on-tava-potato-taco-42976r |
| rcp1703 | Aloo Stuffed Idli, Indian Style Potato Stuffed Idli | Snacks | NA | [idli batter, oil, mashed potatoes, oil, mustard seeds ( rai / sarson), curry leaves (kadi patta), chopped green chillies, chopped onions, turmeric powder (haldi), lemon juice, chopped coriander (dhania), salt, sambhar, coconut chutney, tomato chutney] | 10 mins | 25 mins | [South Indian, Different types of Idlis, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Indian snacks with little planning, Indian Snacks for Entertaining, Indian Steamed Snacks] | 24Makes 24 idlis | South Indian | aloo stuffed idli recipe | Indian style potato stuffed idli | instant aloo masala stuffed idli | South Indian soft veg stuffed idli | with 27 amazing images. aloo stuffed idli recipe | Indian style potato stuffed idli | instant aloo masala stuffed idli | South Indian soft veg stuffed idli is an attractive and flavourful way of serving idli. Learn how to make Indian style potato stuffed idli. To make aloo stuffed idli, first make potato bhaji. Heat the oil in a broad non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves, green chillies and onions and sauté on a medium flame for 1 to 2 minutes. Add the potatoes, turmeric powder, lemon juice, coriander and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside. Then to make Indian style potato stuffed idli, grease the idli stand with a little oil and put 1 tbsp of the bhaji in each mould and spread it lightly. Pour approx. 2 tbsp of the idli batter over the bhaji in each mould. Steam in a steamer for 12 minutes or till the idlis are cooked. Repeat steps 1 to 3 to make more idlis. Allow the idlis to cool slightly and demould them. Serve hot with sambhar, coconut chutney and tomato chutney. This unique instant aloo masala stuffed idli is incomparable to any snack you have ever tasted before – a totally out-of-the-world savoury experience! Each cup in the idli plate is first lined with a layer of semi-spicy potato bhaji, which is topped with idli batter, and then steamed. This causes the bhaji and the idli to fuse, resulting in a super tasty South Indian soft veg stuffed idli. This can be served for breakfast or as a late evening snacks too. The bhaji of Indian style potato stuffed idli is made of mashed potatoes perked up with a traditional tempering and common flavouring ingredients like coriander and lemon juice. The peppy flavour of the bhaji, is therefore a perfect match for the idli layer, which itself is extremely soft due to the addition of a little fruit salt to the batter. Tips to make aloo stuffed idli. 1. The stuffing can be made in advance. 2. Idli batter can also be bought from out if you are short on time. 3. Make sure the idlis are cooled well before you demould. Enjoy aloo stuffed idli recipe | Indian style potato stuffed idli | instant aloo masala stuffed idli | South Indian soft veg stuffed idli | with step by step photos. | [Heat the oil in a broad non-stick pan and add the mustard seeds., When the seeds crackle, add the curry leaves, green chillies and onions and sauté on a medium flame for 1 to 2 minutes., Add the potatoes, turmeric powder, lemon juice, coriander and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside., To make the aloo stuffed idli, grease the idli stand with a little oil and put 1 tbsp of the bhaji in each mould and spread it lightly., Pour approx. 2 tbsp of the idli batter over the bhaji in each mould., Steam in a steamer for 12 minutes or till the idlis are cooked., Repeat steps 1 to 3 to make more idlis., Allow the idlis to cool slightly and demould them., Serve the aloo stuffed idli hot with sambhar, coconut chutney and tomato chutney.] | [Energy, 23 cal, Protein, 0.6 g, Carbohydrates, 3.8 g, Fiber, 0.4 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 1.7 mg] | aloo-stuffed-idli-indian-style-potato-stuffed-idli-1703r |
| rcp2586 | Aloo Tikki | Snacks | NA | [potatoes , peeled and boiled, boiled green peas, chopped coriander (dhania), chilli powder, chaat masala, lemon juice, salt, oil, tomato ketchup] | 10 mins | 5 mins | [Punjabi Swadisht Nashta, Evening Tea Snacks, Shallow Fry Indian, Recipes Kids can make, Kids After School, Snack Recipes for Kids] | 8Makes 8 servings | Punjabi | Aloo tikki is a versatile and popular potato preparation, that can be had as it is, or as part of a gravy or a chaat preparation. Here is a relatively simple version that you can prepare with readymade spice powders. If required, ask an elder to help you mash the potatoes. Cut the tikkis into different shapes using cookie cutters, to make them look more interesting. Cornflake Cookies , Jam Pinwheels , Cheese Garlic Buns , Quick Dahi Vada and Tacos with Baked Beans are a few more exciting recipes that kids will enjoy cooking with the help of elders. | [Combine the potatoes and green peas in a deep bowl and mash well., Add the coriander leaves, chilli powder, chaat masala, lemon juice and salt and mix well., Divide the mixture into 8 equal portions., Roll each portion into round patty and then cut out into heart shape using a cookie cutter., Heat the oil in a non-stick tava (griddle) and cook few tikkis at a time till they turn golden brown in colour from the sides., Serve immediately with tomato ketchup.] | [Energy, 77 cal, Protein, 1.2 g, Carbohydrates, 9.5 g, Fiber, 1.4 g, Fat, 3.8 g, Cholesterol, 0 mg, Sodium, 4.8 mg] | aloo-tikki-2586r |
| rcp42205 | Aloo Tikki Burger | Snacks | Veg | [mashed potatoes, plain flour (maida), oil, cumin seeds (jeera), chopped garlic (lehsun), chopped onions, boiled green peas, chilli powder, turmeric powder (haldi), coriander (dhania), chaat masala, chopped coriander (dhania), salt, bread crumbs, oil, mayonnaise, tomato ketchup, red chilli sauce, burger buns, soft butter, shredded iceberg lettuce, cheese slices, tomato slices, sliced onions, salt freshly ground black pepper (kalimirch)] | 20 mins | 35 mins | [American Burgers / Grills, Evening Tea Snacks, Bread Snack, Veggie Burgers Collection, Raksha - Bandhan, Christmas, Mother's Day] | 6Makes 6 burgers | American | aloo tikki burger recipe | macaloo tikki burger | Indian style aloo tikki burger | restaurant style veg aloo tikki burger | with 25 amazing images. aloo tikki burger recipe | macaloo tikki burger | Indian style aloo tikki burger | restaurant style veg aloo tikki burger is more special than other burger options for kids. Most kids at a young age prefer aloo burger at parties. Learn how to make veg aloo tikki burger. To make aloo tikki burger, first make the aloo tikka. For that, heat the oil temper with cumin seeds and then saute onions and garlic for 1 to 2 minutes. Saute green peas for 1 minute and then add all remaining ingredients and cook for 1 to 2 minutes. Shape into 6 round tikkis of 3” each. Dip each tikki in maida- water mixture and roll in the bread crumbs till it is evenly coated from all the sides. Deep fry them in hot oil till crispy and golden brown. Then assemble the burger. Cut each burger horizontally into 2 lightly toast on a hot tava with little butter. On the lower half of the bun, apply a little spread, place lettuce, aloo tikki on it, 1 cheese slice, 2 tomato slices, 2 onion slices and finally sprinkle a little salt and pepper evenly over it. Cover with an upper halve of the burger bun and serve immediately. Even international food chains are introducing a touch of Indian magic in their burgers and pizzas, because of the tongue-tickling taste and rich texture that they give. This Indian style aloo tikki burger is a perfect example. Veg aloo tikki burger brings into burgers the unbridled fun of Indian food. Aloo Tikki made of potatoes perked up with tongue-tickling spices and spice mixes like chaat masala makes a wonderful patty for burgers. Together with juicy veggies and of course, cheese, the macaloo tikki burger gives a very exciting taste and yummy mouth-feel. This is one snack that will be loved by adults along with kids, including hard-core fans of Indian food. Tips for aloo tikki burger. 1. Deep fry only 1 tikki at a time since it’s big and coated with maida mixture and bread crumbs and needs enough space to be deep-fried. 2. Remove the cheese slice from the freeze just before assembling. Keeping it at room temperature for too long makes it difficult to peel the cheese intact from its plastic covering. 3. Instead of red chilli sauce, use Schezuan sauce to make it more spicy for adults as a variation. You can also try other burgers with Indian touch like Pav Bhaji Burger or Batata Vada Burger. Enjoy aloo tikki burger recipe | macaloo tikki burger | Indian style aloo tikki burger | restaurant style veg aloo tikki burger | with step by step photos below. | [Combine the plain flour and ¾ cup of water in a deep bowl and whisk well. Keep aside., Heat the oil in a broad non-stick pan and add the cumin seeds and sauté on a medium flame for 30 seconds., Add the garlic and onions and sauté on a medium flame for 1 to 2 minutes., Add the green peas and sauté on a medium flame for 1 minute., Add all the other remaining ingredients, mix well and cook on a medium flame for 2 to 3 minutes, while mashing it occasionaly., Divide the mixture into 6 equal portions and shape each portion into a circle of 75 mm. (3”) diameter and 1 cm thickness tikki., Dip each tikki in the maida- water mixture and roll in the bread crumbs till it is evenly coated from all the sides., Heat the oil in a deep non-stick pan and deep-fry each tikki till it turns golden brown in colour from both the sides. Drain on an absorbent paper and keep aside., Cut each burger bun horizontally into two., Apply 1 tsp of butter on both the sides of each half of the burger bun and toast them lightly on a non-stick tava (griddle)., Place 2 cooked burger bun halves on a clean, dry surface., Spread a little of the prepared spread on each halve and spread it evenly., Put ¼ cup of lettuce on the lower burger bun halve., Put an aloo tikki on it, 1 cheese slice, 2 tomato slices, 2 onion slices and finally sprinkle a little salt and pepper evenly over it., Cover with an upper halve of the burger bun with the buttered–spread side facing downwards and press it lightly., Repeat steps 3 to 7 to make 5 more aloo tikki burgers., Serve the aloo tikki burger immediately.] | [Energy, 573 cal, Protein, 10.1 g, Carbohydrates, 62.1 g, Fiber, 1.9 g, Fat, 34.4 g, Cholesterol, 23.3 mg, Sodium, 712.9 mg] | aloo-tikki-burger-42205r |
| rcp41659 | Aloo Tikki Chaat, Indian Street Food | Dinner | NA | [boiled , peeled and grated potatoes, chopped coriander (dhania), chopped green chillies, cornflour, salt, oil, curd (dahi), powdered sugar, khajur imli ki chutney, green chutney, cumin seeds (jeera) powder, chaat masala, black salt (sanchal), nylon sev, chopped coriander (dhania), pomegranate (anar)] | 20 mins | 15 mins | [Chaat, Mother's Day, Indian Party, Kitty Party Chaat, Dinner Chaat] | 4Makes 4 plates | Indian | aloo tikki chaat recipe | Delhi style aloo tikki chaat | street style aloo tikki chaat | with amazing 28 amazing images. Think chaat and aloo tikki chaat is one of the first options that comes to mind. The aloo tikki chaat needs no introduction to those who are familiar with the popular street foods of India. This dish is loved by many no matter what the age group! Very famous Mumbai Street Food and Delhi street food, this street style aloo tikki chaat is now available all over the country even in small eateries and roadside stalls! One can easily find vendors serving a variety of chaat on every corner of the street in India. Their menu generally includes aloo tikki chaat, aloo chaat, pani puri, bhelpuri, papdi chaat, dahi vada and various other things. Amongst all of them the chaat which is absolutely loved by everyone is the aloo tikki chaat. Some serve aloo tikki chaat with ragda on top! The aloo tikkis used in the dish are deep fried and if you wish you can even shallow fry it! You can also add boiled and mashed green peas or crushed paneer to the tikkis! Crunchy and succulent tikkis made of potatoes are bathed in curds and spruced up with sweet and green chutneys and an exciting mix of spice powders. A garnish of sev adds crunch to the Aloo Tikki Chaat while pomegranate gives you spots of nice juicy sweetness. The chutneys used for making aloo tikki chaat are also made at home! Make Delhi style aloo tikki chaat with a flourish like the roadside vendors do and serve it with love, for your family and friends to relish. Also do try other chaat recipes like Paan ki Chaat, Khasta Kachori Chaat, Moong Dahi Misal and Dahi Puri. Enjoy aloo tikki chaat recipe | Delhi style aloo tikki chaat | street style aloo tikki chaat | with detailed step by step photos and video below. | [Combine all the ingredients in a deep bowl and mix well., Divide the mixture into 8 equal portions., Roll and shape each portion into a 63 mm. (2½”) round flat tikki., Heat the oil in a broad non-stick pan and deep- fry 4 tikkis at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside., Combine the curds and sugar in a deep bowl, mix well using a whisk. Keep aside., Just before serving, place 2 aloo tikkis on a serving plate., Spread ¼ cup of curd-sugar mixture, 2 tsp of khajur imli ki chutney, and 2 tsp of green chutney evenly over it., Sprinkle ¼ tsp of cumin seeds powder, ? tsp of chaat masala and ? of black salt evenly over it., Finally sprinkle 1 tbsp of nylon sev, 1 tsp of coriander and 1 tbsp of pomegranate evenly over it., Repeat steps 2 to 5 to make 3 more plates of aloo tikki chaat., Serve the aloo tikki chaat immediately.] | [Energy, 747 cal, Protein, 25.4 g, Carbohydrates, 86.3 g, Fiber, 17.9 g, Fat, 32.4 g, Cholesterol, 8 mg, Sodium, 94 mg] | aloo-tikki-chaat-indian-street-food-41659r |
| rcp32745 | Aloo Tikki, Punjabi Aloo Tikki | Snacks | NA | [mashed potatoes, crushed green peas, chopped coriander (dhania), chaat masala, chilli powder, lemon juice, salt, oil, green chutney tomato ketchup] | 5 mins | 10 mins | [Punjabi Swadisht Nashta, Evening Tea Snacks, Tikki Recipes, Collection of Tikki, Shallow Fry Indian, Indian Birthday Party, Non-stick Pan, Quick Snacks / Quick Starters] | 6Makes 6 tikkis | Punjabi | aloo tikki recipe | Punjabi aloo tikki | aloo ki patties | aloo ki tikki | aloo cutlet | with 15 amazing images. One of the most popular Indian street foods, Aloo Tikki is an evergreen one too, loved by several generations of Indians. Preparing and cooking aloo tikki doesn’t take time, you can prepare it in a jiffy for a party or when guests are coming over. To prepare aloo ki tikki, we have taken boiled and mashed potatoes to which we have add boiled and crushed green peas. Further, we have added coriander for freshness and also some chaat masala to perk up the flavour and chilli powder for some spice which can be adjusted according to the preference. Finally, some lemon juice for a tanginess. Mix all the ingredients and shape them into a tikki and shallow fry on a non stick pan. Crispy aloo tikkis are to be relished right off the tava, to warm your body and soul even on a cold, rainy day! Punjabi aloo tikki is so versatile that if you have left overs, you can make a aloo tikki burger or even make the very famous ragda patties using it. aloo cutlet is my go to recipe on a cold rainy days with a cup of masala chai as an evening snack, my entire family enjoys eating it. Here is a simple tip to make perfect aloo tikki, make sure while pressure cooking or boiling the potatoes and green peas, you don’t over cook them or they’ll be mushy and watery and it will make the rolling hard. Enjoy aloo tikki recipe | Punjabi aloo tikki | aloo ki patties | aloo ki tikki | aloo cutlet | with condiments like green chutney or tomato ketchup!! | [To make the aloo tikki, combine all the ingredients in a bowl and mix well., Divide the mixture into 6 equal portions and shape each portion into a round, flat 50 mm. (2”) tikki., Heat a non-stick tava (griddle) on a medium flame and grease it with oil and cook the tikkis, using little oil, till both sides are golden brown in colour., Serve the aloo tikki hot with tomato ketchup or green chutney.] | [Energy, 32 cal, Protein, 0.4 g, Carbohydrates, 3.9 g, Fiber, 0.4 g, Fat, 1.7 g, Cholesterol, 0 mg, Sodium, 2.1 mg] | aloo-tikki-punjabi-aloo-tikki-32745r |
| rcp32758 | Aloo Tuk, Sindhi Aloo Tuk Recipe | Snacks | Veg | [baby potatoes, oil, dried mango powder (amchur), chilli powder, salt, freshly ground black pepper (kalimirch)] | 10 mins | 35 mins | [Comfort Foods, Deep-fried Indian Starters, Deep Fry, Indian Party, Kadai Veg, Comfort Food Snacks] | 3Makes 3 servings | Indian | aloo tuk recipe | Sindhi aloo tuk | traditional Sindhi aloo tuk | Sindhi tuk | with 17 amazing images. This aloo tuk starter is a traditional Sindhi aloo tuk delicacy, made of baby potatoes. Deep-fried and flattened baby potatoes are tossed with a simple yet effective masala prepared with readily available ingredients. The Aloo Tuk can be served at lunch with tomato curry, or as an evening snack with a hot cup of tea! traditional Sindhi aloo tuk is often made for the beginning of a Sindhi wedding ceremony and before Ganesh pooja. The key is that aloo tuk recipe has no onion and garlic. Some people make aloo tuk with thick slices of potatoes fried and other with baby potatoes with their skin on and slightly mashed. Sindhi tuk is extremely quick and easy to make. All you need to do is par boil baby potatoes in salted water, drain and keep aside. Further, deep fry them until crisp and brown. Next, press each fried potato between your palms and flatten them and deep fry again. Further, prepare a masala using dried mango powder, red chili powder, salt and pepper, mix well and sprinkle the masala immediately on the deep fried potatoes as it will stick the potatoes better and toss well. Do not cover the potatoes as it might lose its crispiness due to steam!! Serve Sindhi aloo tuk hot. Aloo tuk takes me back to my childhood where I was invited at a Sindhi friends house for dinner and since then it has been my go to snack. Aloo tuk with kadhi chawal was like a Bollywood chartbuster!! Enjoy aloo tuk recipe | Sindhi aloo tuk | traditional Sindhi aloo tuk | Sindhi tuk | with detailed step by step recipe photos and video below. | [To make aloo tuk, wash the baby potatoes very well and parboil them in enough salted water. Drain and keep aside., Heat the oil in a deep non-stick pan on a medium flame and deep-fry the potatoes till they turn crisp and light brown in colour. Drain on an absorbent paper and allow them to cool for a while., Press each deep-fried potato between the palms of your hands to flatten them and deep-fry again in the same hot oil on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Transfer the aloo tuk into a deep bowl, add the masala powder and toss well. Serve the aloo tuk immediately.] | [Energy, 299 cal, Protein, 2.5 g, Carbohydrates, 34.8 g, Fiber, 2.6 g, Fat, 16.8 g, Cholesterol, 0 mg, Sodium, 16.9 mg] | aloo-tuk-sindhi-aloo-tuk-recipe-32758r |
| rcp40815 | Alphonso Aamras, Aaamras Recipe | NA | NA | [mangoes] | 1 mins | 0 mins | [Gujarati Drinks, No Cook Indian, Indian Drinks / Sharbats, Indian Party, no cook food for kids, desserts] | 6Makes 6.5 cups | Gujarati | aamras recipe | Alphonso aamras | aamras puri | how to make aamras | mango puree | with 13 amazing images. aamras recipe | Alphonso aamras | aamras puri | how to make aamras | mango puree is a must in every household in Indian during summers. Learn how to make aamras. To make aamras, soak all the mangoes in enough water in a deep bowl for 30 minutes. Take a mango, press from evenly from all the sides till it turns soft uniformly. Remove the eye of the mango and squeeze it very well so as to collect the pulp in a deep bowl. Repeat steps 2 and 3 with the remaining 11 mangoes. Blend the mango pulp in a mixer till smooth. Serve immediately or store in an air-tight container in the freezer. Here is a simple but effective way of making Alphonso aamras, which can be served fresh or stored for one year in an airtight container in the freezer. Well there are 2 ways of making aamras – one by squeezing the mango and blending it and the other by chopping and blending it. We have shown the former method here. Aamras puri is the famous combo enjoyed not only by kids, but also by adults. To make a Gujarati meal aamras puri is served with batata nu shaak, bhaat, Gujarati dal, khaman dhokla and green chutney. And do you wish for a taste of real mangoes long after the season is gone? Well, it is quite natural because the tongue-tickling flavour of mangoes is an unforgettable one, and just the thought of it makes us drool. You can make this aamras and store it in the freezer upto 6 months. Remove it from the freezer an hour before you need it, enjoy it with Padvali Roti or use it as you wish in puddings, juices, shakes, smoothies, mousses, or other desserts. Tips for aamras. 1. Remember to use well-ripened and sweet Alphonso mangoes, so there will be no need to add sugar. 2. When you remove the eye, peel off a slightly big piece so there is enough space to squeeze the mango pulp. 3. Instead of a mixer jar, you can also use a hand blender. Enjoy aamras recipe | Alphonso aamras | aamras puri | how to make aamras | mango puree | with step by step photos. | [To make alphonso aamras, soak all the mangoes in enough water in a deep bowl for 30 minutes., Take a mango, press from evenly from all the sides till it turns soft uniformly., Remove the eye of the mango and squeeze it very well so as to collect the pulp in a deep bowl., Repeat steps 2 and 3 with the remaining 11 mangoes., Blend the mango pulp in a mixer till smooth., Serve the alphonso aamras immediately or store in an air-tight container in the freezer.] | [Energy, 273 cal, Protein, 2.2 g, Carbohydrates, 62.4 g, Fiber, 2.6 g, Fat, 1.5 g, Cholesterol, 0 mg, Sodium, 96 mg] | alphonso-aamras-aaamras-recipe-40815r |
| rcp33139 | Amani Kozhakatai ( Know Your Flours ) | Snacks | NA | [rice flour (chawal ka atta), salt, oil, mustard seeds ( rai / sarson), urad dal (split black lentils), whole dry kashmiri red chillies, asafoetida (hing), curry leaves (kadi patta), grated coconut, chopped coriander (dhania)] | 10 mins | 25 mins | [South Indian Evening Snacks, Low Calorie Indian Snacks, Indian Steamed Snacks, Evening Tea Snacks, Steam, Ganesh Chaturthi, Steamer] | 6Makes 6 servings | South Indian | Amani kozhakatai, these delicately-seasoned steamed rice balls are made as an offering during ganesh chaturthi in tamilnadu, but they can be served as a low calorie snack anytime! | [Combine the rice flour, salt and 2 cups of water in a bowl and mix well to a batter of pouring consistency., Grease a kadhai using ¼ tsp of oil, pour the batter in it and cook on a medium flame, while stirring continuously till it leaves the sides of the kadhai and resembles a dough. Keep aside., Remove in a greased thali and knead (while hot) using ¼ tsp of oil till smooth., Cover the dough with a wet muslin cloth and keep aside for 5 minutes., Rub ½ tsp of oil on your hands, take a little dough and shape into small size round balls. Steam in a idli steamer for 5 to 7 minutes. Keep aside., Heat the remaining 3 tsp of oil in another kadhai and add mustard seeds., When the seeds crackle, add the urad dal, red chillies, asafoetida and curry leaves and sauté on a medium flame for a few seconds., Add the steamed rice balls, toss well and cook on a medium flame for another minute,serve hot garnished with coconut and coriander., Handy tips:, To make stuffed kozhakatai, fill the rice balls with a savoury filling of your choice.] | [Not Given] | amani-kozhakatai--know-your-flours--33139r |
| rcp42754 | Amba Khatta ( Odisha Style Raw Mango Chutney) | NA | NA | [raw mango cubes, oil, panch phoron, turmeric powder (haldi), cumin seeds (jeera) powder, chilli powder, garam masala, sugar, salt] | 10 mins | 17 mins | [Orissa, different kinds of Indian chutney, Indian Party, Non-stick Pan, Quick Chutneys] | 1Makes 1 cup (14 tbsp ) | Indian | amba khatta recipe | Odia style instant raw mango chutney, pickle | with 17 amazing images. Come summer and I smell our home kitchen with beautiful aroma from this simmering of amba khatta. Amba khatta, a sweet and sour raw mango chutney is a popular accompaniment to Odia meals. Kacchi kairi is tossed in the famous Panch phoron (Indian 5 spice mix) along with other dry spice powders. Sugar is used as a sweetening agent but, many people prefer jaggery too. Odia style instant raw mango chutney can be easily made in no time using very few ingredients. Make amba khatta in large quantity and store in an air-tight container in the refrigerator. It stays fresh for upto a week. Check out other popular Odia side-dishes like Dahi Bhendi from our collection veg recipes of Orissa. When raw mangoes are in season use them to make drinks, chutneys, pickles, and even curries out of it. We have a collection of 150+ raw mango recipes. Enjoy how to make amba khatta recipe | Odia style instant raw mango chutney, pickle | with detailed step by step photos below. | [To make amba khatta, heat oil in a deep non-stick pan. Once the oil is hot, add the panch phoran., When the seeds crackle, put the raw mango cubes and sauté on a medium flame for 1 minute., Add the turmeric powder, cumin seeds powder, chilli powder, garam masala, salt and sauté on a medium flame for 1 minute., Add 2 cups of water, sugar and cook on a medium flame for 12-15 minutes, while stirring occasionally., Serve amba khatta immediately or refrigerate it an air tight container for a week.] | [Energy, 35 cal, Protein, 0.1 g, Carbohydrates, 6.4 g, Fiber, 0.4 g, Fat, 1.1 g, Cholesterol, 0 mg, Sodium, 0.5 mg] | amba-khatta--odisha-style-raw-mango-chutney-42754r |
| rcp32804 | Ambat Dal ( Know Your Green Leafy Vegetables ) | NA | NA | [oil, coriander seeds, whole dry Kashmiri red chillies, freshly grated coconut, tamarind (imli), yellow moong dal (split yellow gram), turmeric powder (haldi), chopped malabar spinach, salt, oil, chopped onions] | 15 mins | 25 mins | [Saute, Pan] | 4Makes 4 servings | NA | This recipe gets its “ambat” flavour, thanks to the tamarind. You can add jaggery too to get a sweet-tangy flavour. Serve with steamed rice or as an accompaniment to roti. | [Heat the oil in a small pan, add the coriander seeds and red chillies and sauté on a medium flame for 30 seconds, while stirring continuously. Keep aside., When cool, add the coconut and tamarind, mix well and blend in a mixer to make a smooth paste, using enough water. Keep aside., Combine the moong dal and turmeric powder with 1 cup of water and pressure cooker for 2 whistles., Allow the steam to escape before opening the lid. Keep aside., Combine the malabar spinach, cooked dal and 1½ cups water in a kadhai and cook over a medium flame till the bhaji gets cooked., Add the prepared paste and salt and cook for 5 more minutes. Keep aside., Heat the oil in a small pan, add the onions and sauté till the onions turn translucent., Pour this tempering over the cooked dal. Serve hot] | [Not Given] | ambat-dal--know-your-green-leafy-vegetables--32804r |
| rcp42866 | Amboli, Maharashtrian Amboli | BreakFast | NA | [rice (chawal), urad dal (split black lentils), fenugreek (methi) seeds, oil] | 2 mins | 15 mins | [Maharashtrian Rotis / Polis, Maharashtrian Breakfast, Breakfast Chillas, Indian Pancakes, Indian Party Starters] | 10Makes 10 amboli | Maharashtrian | amboli recipe | Maharashtrian amboli | easy Malvani amboli | with 51 amazing images. amboli recipe | Maharashtrian amboli | easy Malvani amboli is a pancake made with rice and urad dal. Learn how to make Maharashtrian amboli. To make amboli, clean and wash the rice. Drain, add 3 cups of water and soak the in a deep bowl overnight. Clean and wash urad dal. Drain, add 2 cups of water and fenugreek seeds and soak the in a deep bowl overnight. Next day, drain the rice and wash it once again. Combine the rice, salt and ½ cup of water and blend in a mixer to a smooth paste. Transfer the rice mixture into a bowl. Also drain the urad dal, wash it once again and blend in a mixer without using water. Add this urad dal mixture to the bowl containing rice mixture and mix well. Add ½ cup water and salt and mix well. Heat a non-stick pan and grease it with ½ tsp of oil. Pour a ladleful of the batter on it and spread in a circular manner to make 125 mm. (5”) diameter round. Cover with a lid and cook for 1 minute. Open the lid and spread ½ tsp of oil along the edges. Flip over, again cover and cook on the other side for 30 seconds. Repeat steps 9 to 13 to make 9 more amboli. Serve hot. Easy Malvani amboli is a famous breakfast which can also be had as an evening snack which can be enjoyed with a cup of tea. While mixed dal amboli is also quite often made, here we have made it with rice and urad dal. This pan cooked Maharashtrian amboli is super tasty without use of any seasoning. It is yet sure to steal your hearts with its irresistible aroma, tongue-tickling taste and amazingly soft texture. As a variation, we have also shown how to make amboli uttapam. This makes use of finely chopped onions, tomatoes, green chillies and coriander as flavour and texture enhancer. You can serve this with coconut chutney. Tips for amboli. 1. The rice and urad dal has to be soaked overnight. So plan for it in advance. 2. Methi seeds help in fermentation. So do not miss out on this important ingredient. 3. Remember to blend the rice and urad dal till smooth. Half blended grains might spoil the taste of amboli. 4. The batter should not be very thick nor very thin. It should be of pouring consistency. Enjoy amboli recipe | Maharashtrian amboli | easy Malvani amboli | with step by step photos. | [To make amboli, clean and wash the rice. Drain, add 3 cups of water and soak the in a deep bowl overnight., Clean and wash urad dal. Drain, add 2 cups of water and fenugreek seeds and soak the in a deep bowl overnight., Next day, drain the rice and wash it once again., Combine the rice, salt and ½ cup of water and blend in a mixer to a smooth paste., Transfer the rice mixture into a bowl., Also drain the urad dal, wash it once again and blend in a mixer without using water., Add this urad dal mixture to the bowl containing rice mixture and mix well., Add ½ cup water and salt and mix well., Heat a non-stick pan and grease it with ½ tsp of oil., Pour a ladleful of the batter on it and spread in a circular manner to make 125 mm. (5”) diameter round., Cover with a lid and cook for 1 minute., Open the lid and spread ½ tsp of oil along the edges., Flip over, again cover and cook on the other side for 30 seconds., Repeat steps 9 to 13 to make 9 more amboli., Serve the amboli hot.] | [Energy, 230 cal, Protein, 7.3 g, Carbohydrates, 37.7 g, Fiber, 3.8 g, Fat, 5.5 g, Cholesterol, 0 mg, Sodium, 10.7 mg] | amboli-maharashtrian-amboli-42866r |
| rcp4161 | American Chop Suey ( Easy Chinese Recipes) | Dinner | Veg | [parboiled hakka noodles, oil, sliced onions, capsicum strips, carrot juliennes, shredded cabbage, boiled noodles, cornflour, oil, tomato ketchup, red chilli sauce, vinegar, sugar, salt] | 20 mins | 35 mins | [Chinese Stir Fry Vegetables, Indian Noodles, Veg Noodles, One Dish Vegetarian Meals, One Meal Dinner, Stir-fry, Chinese Party, Non Stick Kadai Veg] | 4Makes 4 servings | Indian | american chop suey recipe | veg american chop suey | veg chinese chopsuey recipe | with 30 amazing images. american chop suey recipe | veg american chop suey is a popular Indo-Chinese noodle dish. It is wholesome and consists of fried noodles and a tangy spicy sauce. A delightful preparation of crispy hakka noodles served with vegetables and a tangy sauce. This veg american chop suey is not an authentic Chinese one, but an invention of American Chinese migrant population which moved from China and settled in the US. We have converted the non vegetarian recipe to veg american chop suey. I would like to share some important tips to make the perfect american chop suey. 1. Deep-fry hakka noodles till it turns crispy and golden brown in colour from both the sides on a medium flame. If you fry noodles on a low flame then they will absorb more oil and if you fry them on high flame then they will turn brown immediately but not turn crispy. 2. Basically, you can add any vegetables of your choice to veg american chop suey like broccoli, mushroom, purple cabbage and zucchini. 3. We have added sugar to the american chop suey to get the sweet and sour taste. 4. If you are serving american chop suey hours after preparing then adjust the consistency of chopsuey sauce before serving by reheating and adding little water if required. One of the literal translations off this american chop suey means 'savoury mess'. Serve this american chop suey recipe | veg american chop suey | veg chinese chopsuey recipe as a snack or one meal dinner or as a side dish with a Chinese meal. Enjoy american chop suey recipe | veg american chop suey | veg chinese chopsuey recipe with detailed step by step photos. | [1. Heat the oil in a deep non-stick kadhai, add 2 cups of hakka noodles and spread it evenly to form a layer and deep-fry till it turns crispy and golden brown in colour from both the sides. Drain on an absorbent paper., 2. Repeat step 1 to deep-fry the remaining noodles. Keep aside., Combine the cornflour with 1½ cups of water in a deep bowl, mix well and keep aside., Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the capsicum, carrot and cabbage and sauté on a medium flame for 2 to 3 minutes., Add the boiled hakka noodles and sauté on a medium flame for 1 minute., Add the tomato ketchup and chilli sauce, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the cornflour-water mixture, vinegar, sugar and salt, mix well and cook on a medium flame for 3 to 4 minutes or till the sauce thickens, while stirring occasionally., Divide it into 2 equal portions and keep aside., Just before serving, place one portion of the crispy noodles on a serving dish and top it with one portion of the american chop suey evenly over it., Repeat step 1 to make 1 more plate of american chop suey., Serve american chop suey immediately.] | [Not Given] | american-chop-suey--easy-chinese-recipes-4161r |
| rcp22765 | American Chopsuey | NA | Veg | [parboiled hakka noodles, oil, sliced onions, capsicum strips, carrot jullienes, shredded cabbage, boiled noodles, cornflour, oil, tomato ketchup, chilli sauce, vinegar, sugar, salt] | 20 mins | 35 mins | [Course, Chinese Noodles Recipe Collection, Advanced Recipes, Indian Noodles, Veg Noodles, Chinese Party, Advanced Chinese] | 4Makes 4 servings | Indian | American chopsuey recipe | veg American chopsuey | veg Chinese chopsuey recipe | with 30 amazing images. American chopsuey represents the mix of Western and Oriental cuisines. American chopsuey is essentially sautéed veggies flavoured with sauces and thickened with corn flour. When served atop crisp-fried Hakka noodles, it makes a truly sumptuous treat that is both filling and tasty! When served with fried noodles, American chopsuey is often considered an overseas adaptation of the popular Chinese dish, Chow Mein. I would like to share some important tips to make the perfect American chopsuey recipe. 1. Deep-fry hakka noodles till it turns crispy and golden brown in colour from both the sides on a medium flame. If you fry noodles on a low flame then they will absorb more oil and if you fry them on high flame then they will turn brown immediately but not turn crispy. 2. Basically, you can add any vegetables of your choice to veg American chopsuey like broccoli, mushroom, purple cabbage and zucchini. 3. We have added sugar to the American chopsuey to get the sweet and sour taste. 4. If you are serving American chop suey hours after preparing then adjust the consistency of chopsuey sauce before serving by reheating and adding little water if required. Serve veg Chinese chopsuey recipe as a one-dish meal. Learn to make American chopsuey recipe | veg American chopsuey | veg Chinese chopsuey recipe | with step by step photos and video below. | [Heat the oil in a deep non-stick kadhai, add 2 cups of hakka noodles and spread it evenly to form a layer and deep-fry till it turns crispy and golden brown in colour from both the sides. Drain on an absorbent paper., Repeat step 1 to deep-fry the remaining noodles. Keep aside., Combine the cornflour with 1½ cups of water in a deep bowl, mix well and keep aside., Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the capsicum, carrot and cabbage and sauté on a medium flame for 2 to 3 minutes., Add the boiled hakka noodles and sauté on a medium flame for 1 minute., Add the tomato ketchup and chilli sauce, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the cornflour-water mixture, vinegar, sugar and salt, mix well and cook on a medium flame for 3 to 4 minutes or till the sauce thickens, while stirring occasionally., Divide it into 2 equal portions and keep aside., Just before serving, place one portion of the crispy noodles on a serving dish and top it with one portion of the chopsuey evenly over it., Repeat step 1 to make 1 more plate., Serve immediately.] | [Energy, 502 cal, Protein, 15.3 g, Carbohydrates, 73.5 g, Fiber, 1.7 g, Fat, 19.5 g, Cholesterol, 0 mg, Sodium, 971.9 mg] | american-chopsuey-22765r |
| rcp376 | American Sweet Corn Salad | Lunch | NA | [boiled sweet corn kernels (makai ke dane), chopped spring onions, tomato cubes, capsicum cubes, olive oil, vinegar, mustard (rai / sarson) powder, sugar, salt] | 10 mins | 0 mins | [Indian Salads with dressing, Quick Indian Salads, Barbeque Party Indian Recipes, Western Party, Indian Lunch Salads] | 6Makes 6 servings | Indian | american sweet corn salad | sweet corn veg salad recipe | with 12 amazing images. Juicy sweet corn and capsicum dressed in vinaigrette and garnished with tomatoes and spring onions, the american sweet corn salad offers a perfect blend of sweet and tangy flavours, juicy and crunchy textures, in one delightful bowlful. This sweet corn veg salad recipe is best enjoyed cold, so prepare it a little ahead of meal-time and pop it into the fridge. I would like to share some important tips to make the perfect american sweet corn salad. The easiest way to boil corn kernels is to cook in a pressure cook. This is not only the fastest way to cook but also prevents loss of nutrients. Avoid adding salt while cooking as it may cause the corn kernels to toughen up. For a hearty meal serve the American Sweet Corn Salad along with Carrot and Spinach Soup or any other soup of your choice and Masala Bread Loaf or Cheesy Bread Fingers. Enjoy how to make american sweet corn salad | sweet corn veg salad recipe with detailed step by step photos and video below. | [To make american sweet corn salad, combine the sweet corn, spring onions, tomatoes and capsicum in a deep bowl and mix well., Pour the vinaigrette dressing over the salad, toss well and refrigerate for at least an hour., Serve american sweet corn salad chilled.] | [Energy, 127 cal, Protein, 2.8 g, Carbohydrates, 18.4 g, Fiber, 2.6 g, Fat, 6 g, Cholesterol, 0 mg, Sodium, 7.5 mg] | american-sweet-corn-salad-376r |
| rcp32968 | Ami Kozhakatai ( Weight Loss After Pregnancy ) | NA | Veg | [rice flour (chawal ka atta), salt, oil, mustard seeds ( rai / sarson), urad dal (split black lentils), whole dry Kashmiri red chillies, asafoetida (hing), curry leaves (kadi patta), grated coconut, chopped coriander (dhania)] | 10 mins | 20 mins | [Steam, Saute, Non Stick Kadai Veg, Weight Loss after Pregnancy] | 4Makes 4 servings | NA | Delicately seasoned with simple spices, this is one dish that you will relish. I have added only 1 tsp of coconut to bring down the calories, making this a sumptuous, healthy breakfast when compared to the coconut laden south indian original. | [Combine the rice flour, salt and 1¾ cups of water in a bowl and mix well to a smooth batter of pouring consistency., Grease a non-stick kadhai using ¼ tsp of oil, pour the batter in it and cook on a medium flame, while stirring continuously till it leaves the sides of the kadhai and resembles a dough. Keep aside., Remove on a greased thali and knead (while hot) using ¼ tsp of oil till smooth., Cover the dough with a wet muslin cloth and keep aside for 5 minutes., Rub ¼ tsp of oil on your hands, divide the dough into 35 to 40 equal portions (small) and shape each into round balls. Steam in a idli steamer for 5 to 7 minutes. Keep aside., Heat the remaining 1 tsp of oil in another non-stick kadhai and add the mustard seeds., When the seeds crackle, add the urad dal, red chillies, asafoetida and curry leaves and sauté on a medium flame for a few seconds., Add the steamed rice balls, toss well and cook on a medium flame for another minute, serve hot garnished with coconut and coriander.] | [Energy, 179 cal, Protein, 2.7 g, Carbohydrates, 34.6 g, Fiber, 1.1 g, Fat, 2.9 g, Cholesterol, 0 mg, Sodium, 388 mg] | ami-kozhakatai--weight-loss-after-pregnancy--32968r |
| rcp34452 | Amiri Khaman ( Microwave Recipe) | Snacks | NA | [besan (bengal gram flour), semolina (rava / sooji), citric acid (nimbu ka phool), sugar, ginger-green chilli paste, salt, fruit salt, oil, chopped garlic (lehsun), chopped green chillies, powdered sugar, lemon juice, sev, grated coconut, chopped coriander (dhania)] | 10 mins | 5 mins | [Gujarati Farsans, Gujarati Breakfast, Quick Evening Snacks, Indian Snacks for Entertaining, Indian Steamed Snacks, Evening Tea Snacks, Microwave Indian Snack] | 4Makes 4 servings | Gujarati | amiri khaman in microwave recipe | sev khamani in microwave | quick amiri khaman | Gujarati amiri khaman in microwave | with 26 amazing images. This quick amiri khaman is amiri khaman made in a microwave. amiri khaman is nothing but a spicy tea-time snack or farsan made of crumbled khaman dhoklas tempered with garlic and mixed with pomegranate seeds and coconut. If you have leftover khaman dhokla's it would be a bonus as it would make the process quicker and easier to make Gujarati amiri khaman in microwave. Some people also refer to it as a type of Gujarati bhel. Khaman Dhokla is a soft and fluffy steamed snack from the Gujarati repertoire. This all-time favourite khaman dhokla is enjoyed as a starter, as a tea-time snack, or even for breakfast. It has an exquisite texture and appetizing flavour. We have made the process of cooking fuss-free and quick by making amiri khaman in microwave. It is a popular savory Gujarati snack. You can even eat them for breakfast or as an evening snack with various chutneys like the green chutney, sweet chutney or the spicy garlic chutney. Also, you can serve it along a meal as a side dish. This amiri khaman in microwave recipe is super quick and easy to make. You can quickly make this for an occasion or when you have guests walking in suddenly as it doesn’t take a while. The ingredients used in the recipe are easily available in the market and some of you might have all the ingredients available at home! Tips on amiri khaman in microwave recipe. 1. Mix well to make a batter of pouring consistency. Adjust consistency of the batter using 1 to 2 tbsp of more water if required. Always use your hands while mixing the batter to break lumps of the besan, sugar and citric acid crystals. 2. When the bubbles form, mix gently and our amiri khaman batter is ready. If you stir vigorously, the bubbles will escape and the khaman will be dense and flat. 3. Pour half the batter into the greased microwave-safe container. Always fill up only 75% (height) of the dish. The dhoklas grow substantially in volume and become fluffy. You can also pack amiri khaman in microwave recipe for your kid’s tiffin treat as it remains moist! Serve sev khamani (in microwave) garnished with sev and relish the unique flavour of this quick recipe. Those who do not like garlic can omit it. Here are some more Gujarati farsan recipes like Doodhi Muthia, Rice Panki, Dakor na Gota, Damni Dhokla, Ghughra and Khandvi that can be had as a snack or as a side dish to complement the main course. Learn to make amiri khaman in microwave recipe | sev khamani in microwave | quick amiri khaman | Gujarati amiri khaman in microwave | with detailed step by step recipe photos and video below. | [To make amiri khaman, combine the besan, semolina, citric acid crystals, sugar, ginger-green chilli paste, salt and approx. ½ cup of water in a deep bowl and mix well to make a batter of pouring consistency. Adjust consistency of the batter using 1 to 2 tbsp of more water, Just before serving, add the fruit salt and 2 tsp of water over it., When the bubbles form, mix gently., Pour half the batter into a greased 150 mm. (6”) diameter microwave-safe container and microwave on high for 2 minutes. Allow it to stand in the microwave for 1 minute., Repeat with the remaining batter to make one more batch of dhoklas. Keep aside to cool., Crumble the dhoklas lightly with your fingers to get khaman., Heat the oil in a small non-stick pan, add the garlic and green chillies and sauté on a medium flame for 1 minute., Pour it over the amiri khaman, add the sugar and lemon juice and mix very well using your hands., Serve the amiri khaman immediately. Garnished with sev, coconut and coriander.] | [Energy, 353 cal, Protein, 8.7 g, Carbohydrates, 36 g, Fiber, 6.3 g, Fat, 19.3 g, Cholesterol, 0 mg, Vitamin A, 205.9 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1 mg, Vitamin C, 1.9 mg, Folic Acid, 60.5 mcg, Calcium, 25.8 mg, Iron, 2.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 30.3 mg, Potassium, 306.6 mg, Zinc, 0.7 mg] | amiri-khaman--microwave-recipe-34452r |
| rcp550 | Amiri Khaman, Gujarati Sev Khamani Recipe | Snacks | NA | [khaman dhoklas, oil, mustard seeds ( rai / sarson), chopped garlic (lehsun), chopped green chillies, asafoetida (hing), powdered sugar, pomegranate (anar) seeds, chopped coriander (dhania), grated coconut, sev] | 10 mins | 2 mins | [GUJARATI INTL, Gujarati Farsans, Gujarati Breakfast, Quick breakfast, Breakfast using Leftovers, Breakfast Dhokla, Indian Snacks for Entertaining] | 4Makes 4 servings | Gujarati | amiri khaman recipe | Gujarati sev khamani | Surti sev khamani | with amazing 20 images. Amiri khaman is nothing but a spicy tea-time snack made of crumbled khaman dhoklas tempered with garlic and mixed with pomegranate seeds and coconut. If you have leftover khaman dhokla's it would be a bonus as it would make the process quicker and easier to make Surti sev khamani. Making khaman dhokla is not at all a task, the recipe is very simple and luscious. We have given the recipe of khaman dhokla at the bottom of the page and is the main part of the amiri khaman recipe. To make khaman dhokla, combine the besan, semolina, sugar, ginger-green chilli paste, lemon juice and salt with approx. ¾ cup of water in a deep bowl and mix well using a whisk to get a smooth batter.Just before steaming, add the fruit salt and mix lightly.Pour the mixture immediately to a greased 175 mm. (7") diameter thali and spread evenly by rotating the thali clockwise. Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Keep aside.Heat the oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the sesame seeds, asafoetida, curry leaves and green chillies and sauté on a medium flame for 30 seconds. Add ½ cup of water and mix well.Pour the tempering over the prepared dhoklas and spread it evenly. Wait for 5 minutes so that the water is absorbed completely. Use this khaman dhokla to make amiri khaman. Further to make amiri khaman recipe, crumble the dhoklas in a bowl, you can even get ready made khaman dhokla's that are easily available in the market. Next, heat the oil in a kadhai and add the mustard seeds. When the seeds crackle, add the garlic, you can even use garlic paste and if you like your food spicy add green chillies. Next, add asafoetida and sauté on a medium flame for a few seconds. Pour this tempering over the crumbled khaman dhokla and mix well. Add the sugar, pomegranate seeds which would not only add sweetness but also give a mouthfeel, coriander and coconut and mix well. Just before serving Surti sev khamani, add the sev. Why, we can even say that this recipe was invented with the intention of making good use of leftover khaman dhoklas! Serve Gujarati sev khamani garnished with sev and relish the unique flavour of this quick recipe. Those who do not like garlic can omit it. Here are some more Gujarati farsan recipes like Doodhi Muthia, Rice Panki, Dakor na Gota, Damni Dhokla , Ghughra and Khandvi that can be had as a snack or as a side dish to complement the main course. Enjoy amiri khaman recipe | Gujarati sev khamani | Surti sev khamani | with detailed step by step photos and video below. | [To make amiri khaman, crumble the dhoklas in a bowl and keep aside., Heat the oil in a kadhai and add the mustard seeds., When the seeds crackle, add the garlic and asafoetida and sauté on a medium flame for a few seconds., Pour this tempering over the crumbled dhoklas and mix well., Add the sugar, pomegranate seeds, coriander and coconut and mix well., Just before serving, add the sev and mix well., Serve amiri khaman immediately.] | [Energy, 521 cal, Protein, 19.3 g, Carbohydrates, 71.4 g, Fiber, 14.5 g, Fat, 17.5 g, Cholesterol, 0 mg, Sodium, 67.5 mg] | amiri-khaman-gujarati-sev-khamani-recipe-550r |
| rcp42342 | Amla Chutney, Gooseberry Spicy Chutney | NA | NA | [chopped amla (indian gooseberries), chopped coriander (dhania), chopped green chillies, chopped ginger (adrak), cumin seeds (jeera), asafoetida (hing), black salt (sanchal), sugar, salt] | 15 mins | 0 mins | [Rajasthani Achaar Launji, different kinds of Indian chutney, Indian Party, Kebab Party, Mixer, Foods to cook in December] | 1Makes 1 cup (14 tbsp ) | Rajasthani | amla chutney recipe | Indian gooseberry spicy chutney | raw amla chutney | nellikai chutney | with 14 amazing images. amla chutney recipe | Indian gooseberry spicy chutney | raw amla chutney | nellikai chutney is a chatpata accompaniment with a mind-boggling flavour that combines tang, spice and more! Learn how to make Indian gooseberry spicy chutney. To make amla chutney, combine all the ingredients and ¼ cup of water in a mixer and blend it till smooth. Serve or store it in an airtight container and refrigerate it. This easy-to-make raw amla chutney combines gooseberries with ingredients like ginger and coriander, which balance the tartness of amla beautifully. The green chillies further adds the necessary spice touch, thus making it a perfect accompaniment. Though this Indian gooseberry spicy chutney has little sugar, there are other benefits to reap. vitamin C rich amla is commonly available in the winter, and this recipe is a must-try when amla is in season. This vitamin is known for its immune boosting properties. You can store it in the refrigerator for 4-5 days and enjoy it with rotis and parathas. In Tamil Nadu, it is named as nellikai chutney and served with rice. You can also try other chutney recipes like Mint and Coriander Chutney or Ginger Chutney. Tips for amla chutney. 1. Though it can be stored, to gain maximum vitamin C enjoy it fresh. 2. If you wish you can omit the sugar or replace it with jaggery. Enjoy amla chutney recipe | Indian gooseberry spicy chutney | raw amla chutney | nellikai chutney | with step by step photos. | [To make amla chutney, in a mixer put amla, coriander, green chillies, ginger, cumin seeds, asafoetida, black salt and sugar., Add ¼ cup of water. Blend it till smooth., Serve or store amla chutney in an airtight container and refrigerate it.] | [Energy, 7 cal, Protein, 0.1 g, Carbohydrates, 1.5 g, Fiber, 0.2 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 1.3 mg] | amla-chutney-gooseberry-spicy-chutney-42342r |
| rcp42361 | Amla Ginger Juice | NA | NA | [chopped amla (indian gooseberries), chopped ginger (adrak), salt] | 10 mins | 0 mins | [Mixer, Antioxidant Drinks, Antioxidant Rich Indian Juices] | 2Makes 2 small glasses | Indian | amla ginger juice, detox juice | healthy amla juice for weight loss | how to make amla juice at home | how much amla juice to drink daily | with 11 amazing images. Amla Ginger Juice, Detox Juice is a nourishing potion best had early in the morning on an empty stomach. Healthy Amla Juice is good for weight loss. Learn how to make amla juice at home. Also know the secret of how much amla juice to drink daily. Amla is commonly available in India, especially in the winter months, and this juice is a must-have whenever you get it in the market. To make Healthy Amla Juice for Weight Loss, chop the amla roughly and combine it with chopped ginger and little water in a mixer jar. Blend it and strain it. Add salt as per your taste and mix and serve. Amla Ginger Juice, Detox Juice has a unique combination of flavours not found in any other food, and it can help to detoxify your body and boost your immunity like nothing else can. The best is to have a shot of this once in the morning. Too much of this juice is also not necessary. Plus, you know what – although amla seems to be tart initially, once you get used to the flavour you will start discovering the sweetness behind it. Yes, if you have noticed, amla does leave behind a sweet after-taste. Anyway, we would say having at least a small shot glass of this Amla Juice is better than not having it at all. It’s time to start your health story today. This awesome Healthy Amla Juice for Weight Loss made with amla and ginger is loaded with health benefits. Amla is rich in vitamin C , which helps to boost your immunity, reduce stress and fight the signs of ageing too. Ginger is anti-inflammatory, and also helps to balance the flavour of amla in this juice. This Amla Ginger Juice is great for healthy individuals, weight loss, diabetes, heart patients, detox diet, Antioxidant diet, immune boosting diet, cancer patients, high blood pressure , low-carb diet, bone strengthening, anti-ageing diet and to purify blood. Also have a go at other healthy juices like the Palak, Kale and Apple Juice or Veggie Boost Juice. Enjoy how to make amla ginger juice, detox juice | healthy amla juice for weight loss | how to make amla juice at home | how much amla juice to drink daily recipe with detailed step by step photos below. | [To make amla ginger juice, combine the amlas and ginger along with ¼ cup of water in a mixer and blend it till smooth., Strain it using a strainer in a deep bowl., Add the salt and mix well., Pour it in 2 individual glasses., Serve the amla ginger juice immediately.] | [Energy, 20 cal, Protein, 0.2 g, Carbohydrates, 4.8 g, Fiber, 1.2 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 389.3 mg] | amla-ginger-juice-42361r |
| rcp33215 | Amla Honey Shot, Amla Honey Juice | NA | Veg | [amlas (indian gooseberries), powdered star anise (chakri phool), honey, crushed ice] | 10 mins | 0 mins | [Indian Veg Recipes, Indian Drinks / Sharbats, Indian Juices, Indian Mocktails, Low Calorie, Weight Loss, Recipes for Increasing immunity, Healthy Indian Fruit Juices] | 4Makes 4 small glasses | Indian | amla honey juice recipe | amla honey shot | amla honey juice for weight loss | healthy amla juice with honey | Indian gooseberry juice detox drink | with 17 amazing images. amla honey juice recipe | amla honey shot | amla honey juice for weight loss | healthy amla juice with honey | Indian gooseberry juice detox drink is a nourishing drink for all the health conscious. Learn how to make amla honey juice for weight loss. To make Amla honey shotamla honey juice, combine the Indian gooseberry, star-anise powder and 1½ cups of water in a mixer and blend till smooth. Strain the liquid and keep aside. Combine the strained liquid and honey and mix well in a mixing glass. Pour juice into 4 small glasses. Serve chilled Amla honey shot, the sour indian gooseberry and honey – this is definitely a match made in heaven! Star anise contributes a faint but appreciable aroma and flavour to the drink. Amla is a storehouse of vitamin C. One glass of this Indian gooseberry juice detox drink is enough to fulfil your day’s requirement of this nutrient. It helps you cleanse the system and build immunity to fight various diseases including some chronic disease like cancer. Further star anise has shikimic acid in it which is known for its anti-viral properties. The use of honey, and not sugar, makes amla honey juice for weight loss suitable for those aiming weight loss. With 37 calories per glass, this drink can be enjoyed by heart patients too. This healthy amla juice with honey is also a good source of fibre, though some of it is lost in straining. Tips for amla honey juice. 1. Remember not to add too much star anise, else it steals the show without letting the other ingredients to shine. 2. Try and serve it immediately to benefit the maximum from the vitamin C in it. Enjoy amla honey juice recipe | amla honey shot | amla honey juice for weight loss | healthy amla juice with honey | Indian gooseberry juice detox drink | with step by step photos. | [To make amla honey shot, combine the indian gooseberry, star-anise powder and 1½ cups of water in a mixer and blend till smooth. Strain the liquid., Add honey to the strained liquid and mix well., Pour amla honey juice | amla honey shot | amla honey juice for weight loss | healthy amla juice with honey | into 4 small to medium glasses., Serve the amla honey shot immediately.] | [Energy, 37 cal, Protein, 0.2 g, Carbohydrates, 9.3 g, Fiber, 1.3 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 2.1 mg] | amla-honey-shot-amla-honey-juice-33215r |
| rcp41842 | Amla Infused Water | NA | NA | [amla (indian gooseberries) wedges] | 5 mins | 0 mins | [Low Cal Beverages, Healthy Indian Drinks and Juices, Detox Water, Fruit Infused Water, Antioxidant Drinks, Foods to cook in December, Indian Winter Sabzis, Foods to cook in January] | 1Makes 1 servings | Indian | Amla Infused water is prepared from pure amlas and will give your drink a yummy sour flavour along with Vitamin C which will help boost and detoxify your system. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the amla in the pitcher along with water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The amla can be discarded or more water can be added to make more detox water. Do not use the amla for more than twice. You can also try other Fruit Infused Water recipes from our collection like the Sweet Lime Coriander Mint Infused Water or Chickoo Pear Infused Water . | [Put all the amla wedges in the infusing tube and close the lid., Fill ¾ of the bottle with water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 2 to 3 hours.] | [Energy, 41 cal, Protein, 0.3 g, Carbohydrates, 9.6 g, Fiber, 2.4 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 3.5 mg] | amla-infused-water-41842r |
| rcp42324 | Amla Juice, How To Make Amla Juice, Gooseberry Juice | NA | NA | [chopped amla (indian gooseberries), water] | 5 mins | 0 mins | [Indian Beverages, Indian Drinks, Indian Juices, Mixer, Forever Young Diet, Anti Aging Indian Diet, Vitamin C Rich Indian recipes, Antioxidant Rich Indian, Recipes for glowing skin] | 2Makes 2 small glasses | Indian | amla juice recipe | amla juice for weight loss | Indian gooseberry juice for detox | how to make amla juice | with 8 amazing photos. This amla juice recipe is a one ingredient recipe. Making this amla juice for weight loss takes less than 5 minutes. Learn how to make amla juice. To make Indian gooseberry juice for detox roughly chop the amla and add them to a juicer. Add ½ cup of water to it and blend it till smooth. Finally strain it using a strainer and serve it immediately. A shot of Indian gooseberry juice for detox had first thing in the morning is like a magic potion for your body! It helps to detoxify you and remove the toxins from the body. You can add this Amla Juice to a low carb diet and a weight loss diet too. The vitamin C dense Indian gooseberry juice for detox helps to boost your immunity and build your body’s defenses against various diseases. vitamin C also acts as an antioxidant and helps rejuvenate your skin, purify your blood, reduce the risk of cancer, and slow down signs of ageing. This amla juice also reduces the level of acids in the stomach and helps combat stomach inflammation, a common problem faced by many people nowadays. To be frank, this juice is a bit tart and might not be enjoyed by many of you. But, if you add a dash of ginger or salt to it, you will be amazed by how the flavour improves, and leaves a nice, interesting aftertaste on your palate! Enjoy amla juice recipe | amla juice for weight loss | Indian gooseberry juice for detox | how to make amla juice | with step by step photos. | [To make amla juice, combine the amlas and ½ cup of water in a mixer and blend till smooth., Strain using a strainer., Serve amla juice immediately.] | [Energy, 20 cal, Protein, 0.2 g, Carbohydrates, 4.8 g, Fiber, 1.2 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 1.8 mg] | amla-juice-how-to-make-amla-juice-gooseberry-juice-42324r |
| rcp3426 | Amla Murabba | NA | NA | [amlas (indian gooseberries), sugar, cardamom (elaichi) powder, saffron (kesar) strands] | 10 mins | 75 mins | [Gujarati Kachumber / Chutneys / Achar, Pickles / Achar, Sugar Based Pickles, Pan, Foods to cook in December] | 2Makes 2.5 cups (32 tbsp ) | Gujarati | amla murabba recipe | amla ka murraba | with amazing 22 images. An invaluable winter preserve. Amlas (Indian gooseberries) are a major ingredient in several herbal tonics as they are reputed to be good for the liver, eyes and stomach. Amlas are the richest known source of Vitamin C. Amlas are abundantly available during the winter months. I actually buy a large quantity of this fruit each year to make amla ka murraba. Whole amlas simmered in a cardamom and saffron flavoured syrup is one of my personal favourites. There are several traditional recipes for making this amla murraba. Some soak the amlas in alum (phitkari) overnight whilst others sun-dry amlas. I find it easiest to cook the amlas in boiling water to get rid of all its bitter juices. The entire process takes about 2 to 3 days. First the amlas are simmered in a thin sugar syrup and left aside for 2 days during which the amlas slowly and gradually soak in the syrup. On the third day, the syrup is boiled again along with the flavouring to a thick honey like consistency and the amlas are added. The thick syrup helps in the preservation of the amla murraba and also complements the sharp and acidic amla taste. When preserved for a long period of time, the syrup of the amla ka murraba turns to a dark brown to an almost black colour and takes in all the goodness of the amlas. I am sure you will enjoy this amla murabba recipe as much I have enjoyed making it for you. Learn to make amla murabba recipe | amla ka murraba | with step by step photos below. | [Wash the amlas thoroughly. Prick them with a fork at regular intervals., Boil plenty of water in a pan, add the amlas and boil for 10 minutes over a high flame. Drain and keep aside., Dissolve the sugar in 3 cups of water and bring the syrup to a boil. Add the amlas and cook over a slow flame for about 30 to 40 minutes or until the amlas are soft., Allow the mixture to cool completely. Keep covered in a cool dry place for at least 48 hours, so that the amlas soak in the syrup., On the third day, drain the amlas from the syrup, boil the syrup with cardamom powder and saffron till it reduces to a 2 to 3 string consistency. Add the amlas and simmer for 3 to 4 minutes., Allow the amla murraba to cool completely., Bottle the amla murraba in a sterilised glass jar. Store for upto 1 year at room temperature.] | [Energy, 71 cal, Protein, 0.1 g, Carbohydrates, 17.4 g, Fiber, 0.7 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 1.1 mg] | amla-murabba-3426r |
| rcp3903 | Amla Murabba, Rajasthani Recipe | NA | NA | [amlas (indian gooseberries), sugar, cardamom (elaichi) powder, saffron (kesar) strands] | 5 mins | 53 mins | [Rajasthani Achaar Launji, Jams, Indian Party, Non-stick Pan] | 3Makes 3 cups (42 tbsp ) | Rajasthani | amla murabba recipe | Rajasthani amla murraba | Indian gooseberry murabba | with amazing 22 images. An evergreen Rajasthani recipe, the amla murabba is a wonderful accompaniment to any meal, but it is so tasty you will want to enjoy a spoonful at any time, without any reason at all. Rajasthani amla murraba is Indian gooseberry cooked in sugar syrup along with saffron and cardamom powder. The process of making Rajasthani amla murraba needs patience and yet the method is super easy and one cannot go wrong with the recipe!! In this amla murabba recipe, the soft-cooked and sweetened amlas are delightfully flavoured with our favourite Indian spices – cardamom and saffron. It is sweet and tangy in nature. amla murabba is an ideal recipe for winter as amlas are best bought in winter season. The thick syrup helps in the preservation of the amla murabba and also complements the sharp and acidic amla taste. When preserved for a long period of time, the syrup of the murabba turns to a dark brown to an almost black colour and takes in all the goodness of the amlas Although it takes some time to prepare, this amla murabba pickle will stay well in an airtight glass container at room temperature for six months, so it is completely worth the efforts. You can also try other recipes using amla like Amla Pickle and Amla Honey Shot. Learn to make amla murabba recipe | Rajasthani amla murraba | Indian gooseberry murabba | with detailed step by step photos below. | [To make amla murabba, wash the amlas thoroughly. Prick them with a fork at regular intervals., Boil enough of water in a deep non-stick pan, add the amlas and boil on a high flame for 10 minutes. Drain and keep aside., Combine the sugar and 3 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 8 minutes, while stirirng occasionally., Add the amlas, mix well and cook on a slow flame for 30 minutes, while stirring occasionally or till the amlas are soft. Cover it with a lid and keep aside to mature for 2 days., Drain and reserve the syrup as well as the amlas., Put the syrup back into the same deep non-stick pan along with the cardamom powder and saffron, mix well and cook on a high flame for 8 minutes, while stirring occasionally., Add the drained amlas, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Cool it completely and store the amla murabba in an air-tight glass container and use as required.] | [Energy, 54 cal, Protein, 0.1 g, Carbohydrates, 13.3 g, Fiber, 0.6 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.8 mg] | amla-murabba-rajasthani-recipe-3903r |
| rcp3437 | Amla Pickle, Amla Achar, Gooseberry Pickle | NA | NA | [amlas (indian gooseberries), mustard (rai / sarson) oil, fennel seeds (saunf), nigella seeds (kalonji), split fenugreek seeds (methi na kuria), chilli powder, turmeric powder (haldi), asafoetida (hing), salt] | 10 mins | 2 mins | [Punjabi Raita | Punjabi Chutney | Achar, Rajasthani Achaar Launji, Jain Pickles / Chutneys / Raita / Salad, Pickles / Achar, Low Cal Pickles/ Sauces / Chutneys, Spicy Achar, Foods to cook in December] | 2Makes 2 cups (28 tbsp ) | Rajasthani | amla pickle recipe | amla achar | Indian gooseberry pickle | with 18 amazing images. This spicy amla pickle recipe is a true tongue-tickler, with the perfect masala for tangy amlas! Ideal to serve with any meal, it tastes especially great with rice and dal. amla achar has a lingering flavour, which is both spicy and sour, thanks to the use of various spices and seeds ranging from fennel and fenugreek seeds to chilli powder and asafoetida. The fennel and nigella are crushed and added to the Indian gooseberry pickle to give an immense boost to its flavour and aroma. Using mustard oil too gives the amla pickle a classic flavour. Let the amla pickle soak for two hours before relishing it. You can also store amla achar in the refrigerator for later use. Tips for amla pickle recipe. 1. Buy good quality amla that are firm, without any bruises and wash them in clean water before boiling. 2. Cook amlas on a medium flame for 6 minutes, while stirring it occasionally. This helps to soften the amla. Do not overcook the amlas as they will lose their shape. Have a go at other delectable pickles like the Quick Carrot and Capsicum Pickle and Raw Papaya Pickle. Enjoy amla pickle recipe | amla achar | Indian gooseberry pickle | with step by step photos below. | [To make amla pickle, combine the amlas in enough water in a deep non-stick pan and cook on a medium flame for 6 minutes, while stirring it occasionally., Drain the water and cool completely., Cut the amlas into wedges and discard the seeds., Heat the oil in a small non-stick pan on a medium flame for 2 minutes or till it is smoky, switch off the flame and allow it cool slightly., Combine the nigella seeds and fennel seeds in a mortar and pestle, and crush it till coarse., Combine the coarse mixture, fenugreek seeds, chilli powder, turmeric powder, asafetida, mustard oil and salt and mix well., Add the amla wedges to the mustard oil mixture, mix well and keep aside for 2 hours., Serve the amla pickle immediately or store it in an air-tight container and keep it refrigerated and use as required.] | [Energy, 23 cal, Protein, 0.1 g, Carbohydrates, 1.7 g, Fiber, 0.4 g, Fat, 1.8 g, Cholesterol, 0 mg, Sodium, 194.4 mg] | amla-pickle-amla-achar-gooseberry-pickle-3437r |
| rcp42343 | Amla Sabji, Indian Gooseberry Accompaniment | NA | NA | [amla , deseeded and chopped, mustard (rai / sarson) oil, slit green chillies, cumin seeds (jeera), mustard seeds ( rai / sarson), chilli powder, turmeric powder (haldi), crushed fennel seeds (saunf), crushed coriander (dhania) seeds, asafoetida (hing), salt, chopped jaggery (gur), chopped coriander (dhania)] | 15 mins | 9 mins | [Non-stick Pan, Healthy Sabzis, Marathoners, Endurance Athletes, Triathlete, Vitamin C Rich Indian recipes, High Fiber, Antioxidant Rich Indian, Healthy Dry Sabzis] | 2Makes 2 servings | Indian | Come winter, the market is flooded with amla. Most people make it into pickles, while others explore newer ways of consuming it like juices or chutneys. Have you ever thought of making a subzi with this vitamin C rich fruit? Amla is a very beneficial berry, with anti-inflammatory properties. By cooking it into a subzi, you get an opportunity to consuming a larger portion than as a pickle. This unique Amla Subzi is flavoured with an interesting mix of seeds like coriander and fennel. With a dash of jaggery and spice powders, it has a blend of sweet, sour and spicy flavours. Enjoy it hot and and fresh with roti and parathas, or hot rice and dal. You can also try other amla recipes like Amlana or Amla Murabba . | [Heat the oil in a broad non-stick pan, add the green chillies, cumin seeds and mustards seeds and sauté on a medium flame for few seconds., Add the amla and cook on a medium flame for 3 minutes while stirring occasionally., Add the chilli powder, turmeric powder, fennel seeds, coriander seeds, asafoetida and salt and sauté on a medium flame for 1 minute., Add ½ cup water and jaggery, mix well cover it with a lid and cook on a medium flame for 4 minutes, while stirring occasionally., Garnish it with coriander and serve hot.] | [Energy, 174 cal, Protein, 0.4 g, Carbohydrates, 18.1 g, Fiber, 2.4 g, Fat, 11.1 g, Cholesterol, 0 mg, Sodium, 3.5 mg] | amla-sabji-indian-gooseberry--accompaniment-42343r |
| rcp42814 | Amla, Coriander and Spinach Juice | NA | NA | [spinach (palak), chopped coriander (dhania), cucumber, chopped amla (indian gooseberries)] | 10 mins | 0 mins | [Indian Drinks / Sharbats, Indian Juices, Low Cal Beverages, Home Remedies Common Cold & Cough, Healthy Heart Indian Drinks Beverages, Fresh Juices, Healthy Green Juices] | 2Makes 2 big glasses | Indian | amla coriander and spinach juice recipe | palak amla detox juice | healthy coriander spinach juice to build immunity | with 13 amazing images. amla coriander and spinach juice recipe is a nourishing concoction, best to begin your day with a healthy Indian drink. Learn how to make palak amla detox juice. To make amla coriander and spinach juice, combine all the ingredients along with 3 cups of water in a blender and blend till smooth. We suggest you use a good quality blender as that will make the amla blend easily and uniformly. This will also avoid straining. Serve immediately or chilled. This lasts good for 4 to 6 hours in the refrigerator. This coriander and spinach juice to build immunity helps to build your vitamin C stores to strengthen your immune system. This key nutrient is a ladder to fight various diseases, right from common cold to chronic diseases like cancer . An unmistakable Indian juice, this healthy green juice tops up your Vitamin A, iron and folic acid levels from spinach and coriander too! These fresh greens make this juice absolutely healthy and hearty beginning to the day. If you are looking for a detox glass, you can add palak amla detox juice to diet is an ideal choice. It does wonders for your heart. This antioxidant rich juice helps to reduce inflammation in the body and de-stress as well. Tips for amla coriander and spinach juice. 1. Though the juice stays fresh for 4 to 6 hours in the refrigerator, we suggest you drink it immediately upon making as vitamin C in it is a volatile nutrient. Some of it is lost on exposure to air. 2. As a substitute to coriander, you can add mint leaves. Enjoy amla coriander and spinach juice recipe | palak amla detox juice | healthy coriander spinach juice to build immunity | with step by step images. | [To make amla, coriander and spinach juice, combine all the ingredients along with 3 cups of water in a blender and blend till smooth. We suggest you use a good quality blender as that will make the amla blend easily and uniformly. This will also avoid straining., Serve the amla, coriander and spinach juice immediately or chilled. This lasts good for 4 to 6 hours in the refrigerator.] | [Energy, 17 cal, Protein, 0.5 g, Carbohydrates, 3.3 g, Fiber, 1.3 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 11.9 mg] | amla-coriander-and-spinach-juice-42814r |
| rcp3853 | Amlana | NA | NA | [tamarind (imli), powdered sugar, freshly ground black pepper (kalimirch), cardamom (elaichi) powder, black salt (sanchal), salt, chopped mint leaves (phudina)] | 5 mins | 0 mins | [Rajasthani Naashta, Indian Drinks / Sharbats, Indian Party, Cocktail Party, Mixer, Iftar Drinks for Ramadan, Kitty Party Drinks, Mocktails] | 4Makes 4 glasses | Rajasthani | amlana recipe | Rajasthani amlana drink | imli ka amlana | Indian drink recipe | with 17 amazing images. amlana recipe | Rajasthani amlana drink | is a perfect drink to serve a special guest, or to commemorate a special occasion at home. Learn how to make imli ka amlana. Amlana is a delicious Rajasthani drink made with tamarind pulp, perked up with spices like pepper and cardamom. The addition of black salt imparts a wonderful flavour, which is further enhanced by the minty garnish. To make amlana, combine the tamarind and 1 cup of water in a deep bowl and mix well. Cover with a lid and keep aside for 2 hours. Transfer the tamarind-water mixture in a mixer and blend till smooth. Squeeze and strain the pulp in a deep bowl using a muslin cloth. Add the powdered sugar, pepper powder, cardamom powder, black salt, salt and 3 cups of water and mix well. Refrigerate for at least 1 hour. Pour equal quantities of the drink into 4 individual glasses and serve chilled garnished with mint leaves. From its origins in north-west India, the key to this quick but tasty Rajasthani amlana drink is the right ingredients in the right proportions. Chill this drink really well before serving for best flavour! This Indian drink recipe is a great choice on a hot summer day. This cardamom flavoured drink is one wonderful, colourful treat which is pleasing to the eye due to its hue. The garnish of chopped mint further gives a refreshing taste. Some people also love to garnish with soaked boondi. You can try it too! Tips for amlana. 1. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 2. This drink is best had within a few hours, as it might turn more sour with time. Enjoy amlana recipe | Rajasthani amlana drink | imli ka amlana | Indian drink recipe | with step by step images below. | [To make amlana, combine the tamarind and 1 cup of water in a deep bowl and mix well. Cover with a lid and keep aside for 2 hours., Transfer the tamarind-water mixture in a mixer and blend till smooth. Squeeze and strain the pulp in a deep bowl using a muslin cloth., Add the powdered sugar, pepper powder, cardamom powder, black salt, salt and 3 cups of water and mix well., Refrigerate for atleast 1 hour., Pour equal quantities of the amlana into 4 individual glasses and serve chilled garnished with mint leaves.] | [Energy, 73 cal, Protein, 0 g, Carbohydrates, 18.1 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | amlana-3853r |
| rcp43117 | Amritsari Paneer Bhurji Recipe | Lunch | Veg | [ghee, besan (bengal gram flour), chilli powder, turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, grated paneer (cottage cheese), oil, chopped garlic (lehsun), chopped ginger (adrak), chopped green chillies, chopped onions, chopped tomatoes, fresh cream, dried fenugreek leaves (kasuri methi), salt, butter, lemon juice, chopped coriander (dhania)] | 10 mins | 20 mins | [Punjabi Sabzis, Quick Sabzis, Sabzis with Gravies, Traditional Indian Sabzis, Easy Vegetarian Curry, Indian Party, Lunch Sabzi] | 4Makes 4 servings | Punjabi | Amritsari paneer bhurji recipe | dhaba style paneer bhurji | paneer bhurji masala gravy | | [To make amritsari paneer bhurji recipe, heat ghee in a small non-stick pan, add the besan., Cook on a medium flame for 3 to 4 minutes until light golden brown, while stirring continuously., Add chilli powder, turmeric powder, coriander cumin seeds powder. Mix well and cook for a minute., Switch off the flame and remove it in a flat plate and keep aside., Heat oil in a broad non stick pan, add garlic, ginger, green chillies and saute for a few seconds., Add onions and cook on a medium flame for 2 to 3 minutes. Add tomatoes and cook for 2 to 3 minutes., Add the prepared paste, fresh cream and mix well. Add 1 cup hot water and cook on a medium flame for 2 to 3 minutes., Add grated paneer, kasuri methi, salt and mix well. Add butter and let it cook on a medium flame for 4 to 5 minutes., Serve amritsari paneer bhurji hot garnished with lemon and coriander.] | [Energy, 329 cal, Protein, 9.3 g, Carbohydrates, 12 g, Fiber, 1.3 g, Fat, 27.1 g, Cholesterol, 1.9 mg, Sodium, 15.6 mg] | amritsari-paneer-bhurji-recipe-43117r |
| rcp2851 | Anar ka Slush, Pomegranate Slush | NA | Vegan | [pomegranate (anar), powdered sugar, cumin seeds (jeera) powder, black salt (sanchal), pomegranate (anar)] | 15 mins | 0 mins | [Indian Drinks / Sharbats, Indian Sorbets / Indian Frozen Desserts, Indian Party, Indian Freezer, Mixer, Vegan, Vegan Desserts] | 6Makes 6 servings | Indian | Who can resist a chatpata and chilled dose of Anar ka Gola, especially after binging on their favourite snacks like Khasta Kachori Chaat , Sev Puri , Ragda Pattice , Masala Pav , Paneer Chilly Dosa , Samosas, Usal etc. This refreshing slush-like treat make with a blend of pomegranate seeds and cumin seeds pepped up with black salt, is sure to shake off any tiredness you might feel and reboot your day. | [Blend the pomegranate seeds in a mixer and blend till smooth., Strain the mixture using a strainer., Transfer the mixture in a deep bowl and add the sugar, cumin seeds powder and black salt and mix well., Pour the mixture into a shallow aluminum container and freeze for 6 hours., Remove it from the freezer and keep aside for 4 to 5 minutes., Scrape it with a fork and serve immediately in 6 individual glasses garnished with pomegranate seeds.] | [Energy, 134 cal, Protein, 1.7 g, Carbohydrates, 31.6 g, Fiber, 3 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 1.1 mg] | anar-ka-slush-pomegranate-slush-2851r |
| rcp30924 | Anardana Pudina Chutney, Pomegranate Mint Chutney | NA | NA | [mint leaves (pudina), chopped coriander (dhania), pomegranate seeds (anardana), sliced onions, lemon juice, sugar, chopped green chillies, salt] | 10 mins | 0 mins | [Punjabi Raita | Punjabi Chutney | Achar, different kinds of Indian chutney, Indian Party, Kebab Party] | 1Makes 1 servings | Punjabi | anardana pudina chutney recipe | pomegranate mint chutney | coriander, mint and anardana chutney | with 16 amazing images. anardana pudina chutney recipe | pomegranate mint chutney | coriander, mint and anardana chutney is a refreshing chutney with a hint of anardana and onions both. Learn how to make pomegranate mint chutney. To make anardana pudina chutney, combine all the ingredients and blend in a mixer to a smooth paste using ¼ cup of water. Refrigerate till use. Chutneys are not only accompaniments, but often also served as a part of an Indian thali. Pomegranate mint chutney is a simple, but rather different chutney because of the use of pomegranate seeds. Besides giving a mildly pleasant sour taste to the chutney, they add a delicate aroma which comes through in spite of the strong minty flavour. And there's nothing like a little pudina to set those senses tingling. It is homely and satisfying, guaranteed to please both young and old. Coriander, mint and anardana chutney can be enjoy as an accompaniment to any Indian snacks like rava vegetable pancake, nylon khaman dhokla, etc. Tips for anardana pudina chutney. 1. Store anardana pudina chutney | pomegranate mint chutney | coriander, mint and anardana chutney | in freezer for 15 days or 2 days in fridge. 2. Serve anardana pudina chutney with batata wada. 3. Serve anardana pudina chutney with samosa. Enjoy anardana pudina chutney recipe | pomegranate mint chutney | coriander, mint and anardana chutney | with step by step photos. | [To make anardana pudina chutney, combine all the ingredients and blend in a mixer to a smooth paste using ¼ cup of water., Serve or refrigerate the anardana pudina chutney till use.] | [Energy, 125 cal, Protein, 2.6 g, Carbohydrates, 27 g, Fiber, 3.3 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 16.7 mg] | anardana-pudina-chutney-pomegranate-mint-chutney-30924r |
| rcp30934 | Angoor ka Sharbat | BreakFast | NA | [black grapes grapes, cumin seeds (jeera) powder, lemon juice, grated ginger (adrak), mint leaves (pudina)] | 10 mins | 0 mins | [Mughlai Drinks, Indian Drinks / Sharbats, Healthy Heart Indian Drinks Beverages, Healthy Indian Fruit Juices, Lower Blood Pressure Breakfast, Antioxidant Rich Indian Juices, Antioxidant Rich Flavonoids] | 4Makes 4 servings | Indian | angoor ka sharbat recipe | Mughlai black grape drink | healthy kale angoor ka ras | angoor juice | with 12 amazing images. Indian black grape juice, also known as kale angoor ka ras or karehal ka juice, offers a distinctive taste and experience different from typical grape juices. Here's a description: A beautiful deep purple color due to the anthocyanin pigments in black grapes. While green grapes abound in vitamin C as a source of antioxidants, the black variety also is rich in ‘anthocyanins’ that give them their colour. Both these antioxidants are present in highest amounts just beneath the skin. Thus it is advisable to wash the grapes thoroughly and enjoy them. A rich and intense aroma with notes of ripe black grapes, sometimes carrying hints of earthiness or spice depending on the variety and regional variations. To make angoor ka sharbat, in a mixer put the grapes. Add cumin seeds powder, lemon juice and grated ginger, 1/2 cups water and 24 ice cubes. Blend into a smooth and creamy mixture. Pour into 4 individual glasses. Serve angoor ka sharbat chilled garnished with mint leaves. Main ingredients for Mughlai black grape drink 1. black grapes or grapes. grapes provide the dominant sweetness. The flavonoid quercetin found in grapes helps to reduce the risk of heart diseases and prevents the onset of stroke. Resveratrol is another antioxidant that grapes possess. 2. lemon juice. Grapes are naturally sweet, and even grape juice can be quite sugary. A touch of lemon juice adds a touch of acidity, which can help cut through the sweetness and create a more balanced flavor profile. This is particularly useful when using sweeter grape varieties for the juice. Lemon juice can introduce additional citrusy notes that complement the flavors of the grapes and add complexity to the juice. Lemon is a very good source of vitamin C and thus helps in the production of white blood cells and antibodies in the blood which attacks invading microorganisms, prevents infection and builds immunity. With not too high a sodium count to its credit coupled with good levels of potassium (5.7% per cup), grapes in kale angoor ka ras contain the necessary minerals to maintain high blood pressure. Low intakes of potassiumhave often been linked to poor control of blood pressure and strokes. Pro tips for kale angoor ka ras. 1. Add 1/2 tsp grated ginger (adrak). Grated ginger is often added to grape juice to enhance its flavor and provide additional health benefits. The spicy, pungent, and slightly sweet flavor of ginger complements the natural sweetness of grape juice, creating a delicious and complex flavor profile. Ginger is an effective cure for congestion, sore throat, cold and cough. 2. Add 3/4th tsp cumin seeds (jeera) powder. Cumin powder has a warm, earthy, and slightly citrusy aroma and flavor profile. While its use in this context might be unconventional, it could potentially complement the sweetness and tartness of the grapes and add a unique savory depth to the juice. The most common benefit of jeera known to many is to soothe the stomach, intestine and the entire digestive tract. Cumin seeds are apparently a very good source of iron. Enjoy angoor ka sharbat recipe | Mughlai black grape drink | healthy kale angoor ka ras | angoor juice | with step by step photos. | [To make angoor ka sharbat, in a mixer put the grapes., Add cumin seeds powder, lemon juice and grated ginger, 1/2 cups water and 24 ice cubes., Blend into a smooth and creamy mixture., Pour into 4 individual glasses., Serve angoor ka sharbat chilled garnished with mint leaves.] | [Energy, 53 cal, Protein, 0.4 g, Carbohydrates, 12.1 g, Fiber, 0.9 g, Fat, 0.3 g, Cholesterol, 0.1 mg, Sodium, 0.1 mg] | angoor-ka-sharbat-30934r |
| rcp2050 | Angoori Petha | NA | NA | [ash gourd, slaked lime, sugar, food colour, desiccated coconut] | 30 mins | 30 mins | [Fruit Based Indian Desserts, Traditional Indian Mithai, Indian Party, Pan] | 40Makes 40 servings | Indian | A variation of the famous Agra ka Petha. | [Peel and deseed the pumpkin. Using a melon scooper, scoop out balls from the pumpkin., Prick each pumpkin ball with a fork at close intervals., Rub the slaked lime on the pumpkin balls and keep aside for 5 minutes., Wash the pumpkin balls thoroughly. Drain and keep aside., In a heavy bottomed pan, combine the sugar and yellow food colouring with 2 cups of water and bring to a boil., Skim off any impurities floating on the surface, using a slotted spoon., Add the pumpkin balls and cook on high flame for 10 to 15 minutes. Remove from the fire. Cool completely., Drain form the sugar syrup and roll the petha balls in desiccated coconut., Cool completely.] | [Energy, 66 cal, Protein, 0.1 g, Carbohydrates, 14.2 g, Fiber, 0.2 g, Fat, 1 g, Cholesterol, 0 mg, Sodium, 0.6 mg] | angoori-petha-2050r |
| rcp8697 | Angoori Rabri, Angoori Rabdi | NA | NA | [low-fat milk, rasgullas, lemon juice, cornflour low-fat milk, low-fat milk, sugar substitute, cinnamon (dalchini) powder, saffron (kesar) strands] | 10 mins | 10 mins | [Rabdi, Diwali, Diwali Sweets Mithai, Non-stick Pan] | 4Makes 4 servings | NA | Making rabri, the traditional way, is a time-consuming affair as the milk is simmered on a low flame for a long time to thicken and get its desired texture. I used the quickest way by using corn flour for thickening and lemon juice to get the required grainy texture. Use readily available rasgullas, squeeze them thoroughly to remove all the sugar syrup. | [Soak the rasgullas in water for 1 minute, drain and discard the water., Repeat step 1 for 4 to 5 times, till all the sugar has been removed from the rasgullas. Keep aside., Heat the milk in a non-stick pan and add the lemon juice drop-by-drop stirring continuously to get a grainy texture., Add the cornflour mixture to the milk and mix well. Cook till the mixture thickens., Add the sugar substitute and cardamom powder, mix well and cook for a minute., Remove from flame and keep aside to cool., Add the rasgulla pieces, stir gently and keep refrigerated for at least 1 hour., Serve chilled garnished with saffron.] | [Energy, 301 cal, Protein, 10.9 g, Carbohydrates, 38.7 g, Fiber, 0.2 g, Fat, 8.4 g, Cholesterol, 20 mg, Sodium, 100.8 mg] | angoori-rabri-angoori-rabdi-8697r |
| rcp2002 | Anjeer Barfi | NA | NA | [crumbled mava (khoya), chopped dried figs (anjeer), sugar, ghee, cardamom (elaichi) powder, chopped mixed nuts, ghee] | 5 mins | 9 mins | [Dry Fruit Flavours, Barfi Recipes, Holi recipes, Ganesh Chaturthi] | 9Makes 9 pieces. | NA | The Anjeer Barfi has everything that a mithai ideally should have – rich mouth-feel, lingering flavour and enticing aroma! The best part, however, is that, it is very easy to make. Provided you have a few hours on hand to let the mithai set, this one is a no-brainer. Proper proportions of anjeer, mava, nuts and other ingredients ensure that this sweet takes less than 10 minutes to cook! Yet, it is so exotic that it is one of the first sweets you should consider preparing for a grand festive Occasion . | [Combine the dried figs, sugar and ½ cup of water in a broad non-stick pan, mix well and cook on a medium flame for 3 to 4 minutes or till all the water evaporates, while stirring occasionally., Add the mava, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Add the ghee and cardamom powder, mix well and cook on a medium flame for another 2 minutes or till the mixture turns light brown in colour, while stirring continuously., Add the mixed nuts, mix well and cook on a medium flame for 1 more minute, while stirring continuously., Transfer the mixture in a 150 mm. (6?) diameter greased plate and flatten it evenly using the back of a spoon. Keep aside at room temperature for 2 hours or till it sets., Cut into 9 equal square pieces., Serve immediately or store refrigerated in an air-tight container.] | [Energy, 152 cal, Protein, 4.2 g, Carbohydrates, 15.1 g, Fiber, 1.1 g, Fat, 8.7 g, Cholesterol, 0 mg, Sodium, 1.1 mg] | anjeer-barfi-2002r |
| rcp8706 | Anjeer Basundi | NA | NA | [chopped dried figs (anjeer), saffron (kesar) strands, milk, milk, sugar, cardamom (elaichi) powder] | 5 mins | 24 mins | [Jain, Gujarati Sweet Mithai, Dry Fruit Flavours, Traditional Indian Mithai, Diwali, Diwali Sweets Mithai] | 4Makes 4 servings | Gujarati | anjeer basundi recipe | easy anjeer basundi | with 14 amazing images. Rich enough to pamper your senses, tinged with the magic of Indian spices, the anjeer basundi is a dessert you will enjoy thoroughly. Notes on anjeer basundi recipe. 1. Put a few saffron strands in the milk. When you add saffron to warm liquid, in this case milk, it releases flavor and a beautiful yellow color. 2. Mix well and keep aside till you make the anjeer basundi. No Indian sweet is complete without the addition of a spice like saffron. 3. Pour the full fat milk in a deep non-stick pan. The important thing to remember here is that the milk has to be full fat. The process of making basundi includes thickening the milk over a slow flame and this will only be possible with full fat milk. This process is similar to that of Rabdi. 4. Reduce the heat to a low-medium flame and cook for 15 to 17 minutes, while stirring occasionally and while scrapping the sides of the pan. This step is essential to the anjeer basundi recipe because the malai stuck to the pan provides the thickness and consistency we desire in the basundi.5. Once the milk is reduced by half, add the anjeer pieces. Only dried figs should be used to make the basundi as fresh figs will result in the milk curdling. You can also try other Basundi recipes like the Basundi or Pineapple Basundi. Enjoy how to make anjeer basundi recipe | easy anjeer basundi | with detailed step by step photos. | [To make anjeer basundi, combine the saffron and warm milk in a small bowl, mix well and keep aside. Adding saffron strands imparts a great flavor and a hint of color to the anjeer basundi., Combine the milk and sugar in a deep non-stick pan, mix well and bring to a boil on a high flame while stirring occasionally. This is should take approximately 5 minutes., Reduce the heat and cook on a medium flame for 15 to 17 minutes, while stirring occasionally and while scrapping the sides of the pan. This step is essential to the anjeer basundi recipe because the malai stuck to the pan provides the thickness and consistency we desire., Add the anjeer, saffron-milk mixture and cardamom powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally and scrapping the sides of the pan., Cool the anjeer basundi completely, refrigerate for atleast 1 hour and serve chilled.] | [Energy, 366 cal, Protein, 10.8 g, Carbohydrates, 35.6 g, Fiber, 2.5 g, Fat, 15.3 g, Cholesterol, 37.2 mg, Sodium, 46.7 mg] | anjeer-basundi-8706r |
| rcp36258 | Anjeer Smoothie, Anjeer Milkshake | BreakFast | NA | [dried figs (anjeer), chopped bananas, low fat curds (dahi) curd (dahi), vanilla extract vanilla essence, ice-cubes] | 5 mins | 0 mins | [Indian Milkshakes & Smoothies, Quick 5 Ingredients, Indian Breakfast Recipes for Kids, Kids After School, Kids Brain Boosting, Healthy Indian Breakfast Juices, Smoothies, Healthy Drinks Smoothies & Milkshakes] | 3Makes 3 glasses | Indian | anjeer smoothie recipe | Indian anjeer banana milkshake | dried fig banana drink | with 8 amazing images. anjeer smoothie is a is a delightful and satiating Indian smoothie to indulge into, especially on a hot sunny day. Learn how to make Indian anjeer banana milkshake. An anjeer smoothie is a delicious and nutritious Indian beverage made from blending dried figs (anjeer) with ingredients such as yogurt, bananas, vanilla extract, honey (optional) , and ice. The sweet and slightly nutty flavor of the figs adds a unique twist to the anjeer smoothie, making it a refreshing and satisfying drink. anjeer smoothie is not only tasty but also packed with fiber, vitamins, and minerals, making it a healthy choice for a snack or breakfast option. The natural sweetness of the figs eliminates the need for added sugars, making it a healthier alternative to store-bought smoothies. Enjoying an anjeer smoothie can be a delicious way to boost your energy levels, satisfy your sweet cravings, and nourish your body with essential nutrients. Cheers to a refreshing and satisfying beverage that is as good for you as it is delicious! Options to add for anjeer smoothie For kids you can add 3/4 cup coarsely crushed sweet biscuits (Parle-G). 1 cup vanilla ice-cream to get a richer taste. You can use 1 cup chilled milk instead of 1 cup low fat curds (dahi) or curd (dahi). Key ingredients of anjeer smoothie. 1. Soaked dried figs (anjeer). Dried figs are a concentrated source of natural sugars, offering sweetness to the smoothie without needing refined sugar or artificial sweeteners. This makes them a healthy alternative for those seeking a naturally sweet drink. Anjeer has a distinct flavor profile that combines sweetness with a subtle earthy and nutty taste. 2. Bananas are naturally sweet and have a creamy texture, making them a perfect base for smoothies. They add sweetness to balance the slightly tart or earthy flavor of dried figs without needing refined sugar. Additionally, the bananas help create a thick and creamy consistency, improving the mouthfeel of the smoothie. Pro tips for anjeer smoothie. 1. Add 1 cup low fat curds (dahi). Curd adds a creamy texture and thickness to the smoothie, making it more satisfying and enjoyable to drink. This is particularly beneficial for anjeer smoothies, as dried figs can have a slightly chewy texture. Curd introduces a subtle tangy flavor to the smoothie, which helps to balance the sweetness of the dried figs and other added ingredients like honey. 2. Add 1/2 tsp vanilla extract. Vanilla extract adds a subtle sweetness and a touch of complex vanilla aroma that complements the fig flavor without overpowering it. Vanilla extract is a potent flavoring, so a small amount (usually 1/2 teaspoon or less) is typically used in anjeer smoothies. Too much vanilla extract can overpower the delicate flavor of the figs. Enjoy anjeer smoothie recipe | Indian anjeer banana milkshake | dried fig banana drink | with step by step photos. | [To make anjeer smoothie, in a mixer put soaked anjeer, bananas, low fat curd, vanilla extract or essence and ice-cubes., Blend till smooth and frothy., Pour anjeer smoothie into 3 individual glasses., Serve anjeer smoothie immediately.] | [Energy, 139 cal, Protein, 3.7 g, Carbohydrates, 31.1 g, Fiber, 3.2 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 36 mg] | anjeer-smoothie-anjeer-milkshake-36258r |
| rcp6222 | Anti Cholesterol Shake | NA | Veg | [chopped papaya, orange segments, chopped bananas, vanilla extract vanilla essence, ice-cubes] | 10 mins | 0 mins | [No Cooking Veg Indian, Mixer, High Blood Pressure, Healthy Heart Indian Drinks Beverages, low cholesterol Indian drinks, juices, Low Calorie Drinks, Low Calorie Quick Recipes] | 3Makes 3 small glasses | Indian | anti cholesterol shake recipe | low cholesterol papaya banana orange smoothie | healthy Indian shake good for heart | with 10 images. anti cholesterol shake is a simple, quick way to keep your cholesterol in check. Learn to make low cholesterol papaya banana orange smoothie. anti cholesterol shake is a combination of orange, papaya and banana blended together to make a filling drink that beats cholesterol! This unusual combination of fruits is rich in potassium, vitamin C and fibre in healthy Indian shake good for the heart. Banana is an excellent source of potassium, the deficiency of which is associated with the change in the normal pattern of the heartbeat. This anti cholesterol shake satiates the hunger pangs while keeping the building up of cholesterol levels at all time low. Papaya in anti cholesterol shake being rich in vitamin A and vitamin C helps to protect against heart diseases by oxidizing the excess cholesterol. Enjoy anti cholesterol shake recipe | low cholesterol papaya banana orange smoothie | healthy Indian shake good for heart | with step by step photos. | [To make anti cholesterol shake in a mixer, combine the papaya, orange, banana, vanilla extract or essence and 20 ice cubes., Blend till smooth and frothy., Serve anti cholesterol shake immediately.] | [Energy, 103 cal, Protein, 1.5 g, Carbohydrates, 23.3 g, Fiber, 2.3 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 8.2 mg] | anti-cholesterol-shake-6222r |
| rcp42166 | Anti- Cancer and Anti- Inflammation Spinach Juice | NA | NA | [chopped spinach (palak), chopped tomatoes, apple cider vinegar] | 10 mins | 0 mins | [Low Cal Beverages, Mixer, Calcium Rich Indian Recipes, Low Carb Diet, Vitamin C Rich Indian recipes, Vitamin A Rich, Beta Carotene, Retinol, Irritable Bowel Syndrome (IBS)] | 3Makes 3 glasses | Indian | anti cancer anti inflammation spinach juice | healthy Indian palak tamatar juice | cancer fighting detox juice | with 15 amazing images. anti cancer anti inflammation spinach juice is a detox juice everyone must have. Learn how to make healthy Indian palak tamatar juice. Some foods are so easy to make yet so beneficial, you feel like saying – oh, why didn’t I know about this earlier! Well, the anti cancer anti inflammation spinach juice is a perfect example. An apt blend of ingredients like spinach and tomatoes in anti cancer anti inflammation spinach juice gives it a nice taste and consistency, while at the same time these ingredients are bursting with nutrients that work against cancer and inflammation, two of today’s killer diseases. Because we do not strain the healthy Indian palak tamatar juice, make sure you blend it really well. Give the mixer a break in between to avoid overheating. Once done, chill the juice and serve to boost the taste. If you don’t want it cold, you can have it right away! anti cancer anti inflammation spinach juice is rich in Vitamin C, Vitamin A, Folic Acid. With only 20 calories for a glass of anti cancer anti inflammation spinach juice, this is a perfect detox juice to have for weight loss. You can also try other nice juices like the Muskmelon Watermelon and Wheat Grass Juice and Palak, Kale and Apple Juice. Pro tips for anti cancer anti inflammation spinach juice. 1. See that you give a break while you are blending the juice or else the mixer will get hot, if it is not a high end mixer. 2. Folate or Vitamin B9 rich spinach helps your body to produce and maintain new cells, especially red blood cells It also helps prevent DNA changes that might cause cancer. Sometimes, when you complain of fatigue, skin problems or palpitations, the doctor prescribes folic acid tablets. Simple solution is to up the Folate rich foods like Spinach. 3. When one thinks of Tomatoes, only Lycopene comes to mind. Lycopene in the blood may reduce the risk of cancer and other diseases and decrease cellular inflammation. 4. You can replace apple cider vinegar with lemon juice. Enjoy anti cancer anti inflammation spinach juice | healthy Indian palak tamatar juice | cancer fighting detox juice | with step by step photos. | [To make anti cancer anti inflammation spinach juice, in a mixer put spinach, tomatoes and apple cider vinegar or lemon juice., If using an ordinary mixer just add 1½ cups of chilled water and blend it till smooth. If using a high end mixer add 1 cup chilled water and 20 ice-cubes and blend it till smooth., When using an ordinary mixer, make sure you blend it really well, as when we blended for approx. 2 minutes, there were still pieces of tomatoes. So we had to blend it for another 2 minutes., Also see that, you give a break while you are blending , or else the mixer will get hot., Pour the juice in 3 individual glasses., Serve anti cancer anti inflammation spinach juice immediately or chilled.] | [Energy, 20 cal, Protein, 1.3 g, Carbohydrates, 2.7 g, Fiber, 1.8 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 31.7 mg] | anti--cancer-and-anti--inflammation-spinach-juice-42166r |
| rcp33480 | Antioxidant Boost ( Eat Well Stay Well Recipes ) | NA | Veg | [medium sized apples , roughly chopped, black grapes, strawberries, chopped beetroot, ice] | 10 mins | 0 mins | [Healthy Indian Recipes, Indian Juices, No Cooking Veg Indian, Mixer, Indian Cancer Patients, Antioxidant Rich Indian, Recipes for Increasing immunity] | 4Makes 4 glasses | Indian | Antioxidant boost, a potent antioxidant drink that fights all infections and enhances immune system. Eating so many fruits can be boring hence make it into a juice and gain their benefits. | [Combine all the ingredients together and blend in a mixer till smooth., Strain the juice using a strainer and pour into 4 individual glasses., Serve immediately., Use fresh and ripe strawberries to avoid the use of sigar in this juice., When kiwis are in season, replace strawberries with 1 cup of chopped kiwis and enjoy an equally good vitamin c boost drink.] | [Energy, 150 cal, Protein, 0.9 g, Carbohydrates, 33.9 g, Fiber, 8.2 g, Fat, 1.2 g, Cholesterol, 0 mg, Sodium, 64.8 mg] | antioxidant-boost--eat-well-stay-well-recipes--33480r |
| rcp42207 | Antioxidant, Protein Rich Healthy Lunch Salad | Lunch | NA | [iceberg lettuce, alfalfa sprouts, boiled masoor (whole red lentil), coloured capsicum cubes, sliced spring onions whites, chopped spring onion greens, mushroom (khumbh) cubes, red pumpkin (bhopla / kaddu), feta cheese cubes, extra virgin olive oil, lemon juice, honey, sea salt (khada namak)] | 15 mins | 5 mins | [Quick Indian Salads, Iron Rich Indian recipes, High Protein Indian recipes, Vitamin C Rich Indian recipes, Vitamin A Rich, Beta Carotene, Retinol, High Fiber, Healthy Indian Lunch Recipes] | 1Makes 1 servings | Indian | antioxidant protein rich salad recipe | antioxidant vegetable, whole masoor and feta cheese Indian salad | healthy sprouts, lettuce one dish veg salad | with 20 amazing images. antioxidant protein rich salad is a crunchy, colourful and healthy salad that you can have any time, and even carry to work in the lunch box! Learn to make healthy sprouts, lettuce, one dish veg salad. Coloured capsicum, onion and lettuce are loaded with antioxidants, which help build our immune system and fight various diseases. Their peppy flavour and crunchy texture also help to energize the healthy sprouts, lettuce one dish veg salad! On the other hand, whole masoor, alfalfa sprouts and feta cheese boost the protein content of the antioxidant vegetable, whole masoor and feta cheese Indian salad, while also giving it an exotic blend of textures. Laced with a sweet and tangy olive oil dressing, the antioxidant vegetable, whole masoor and feta cheese Indian salad is a lovely treat to the palate. This antioxidant protein rich salad has 12.1 grams of protein making it perfect for a protein rich meal for vegetarians. Extra virgin olive oil has healthy fat, a strong antioxidant and good for heart. Also it has anti inflammation properties which further boosts the health quotient of this salad. You can take this salad to work – pack the dressing separately and toss it together just before you eat. You can also try healthy lunch salads like Mixed Sprouts Beetroot Healthy Lunch Veg Salad or Rajma Vegetable Healthy Lunch Salad. Enjoy antioxidant protein rich salad recipe | antioxidant vegetable, whole masoor and feta cheese Indian salad | healthy sprouts, lettuce one dish veg salad | with step by step photos. | [Make the extra virgin olive oil dressing and mix well., Heat a griller or non stick pan with 1/2 tsp oil and grill the pumpkin for 2 to 3 minutes on medium heat., In a big bowl put iceberg lettuce, alfalfa sprouts, cooked whole masoor, coloured capsicum, spring onions, mushrooms, grilled pumpkin (kaddu) and feta cheese., It can be taken to work in a lunch box with a dressing in a separate small container., Just before serving add the prepared extra virgin oil dressing., Serve antioxidant, protein rich healthy lunch salad immediately.] | [Energy, 353 cal, Protein, 16.4 g, Carbohydrates, 32.4 g, Fiber, 5.8 g, Fat, 18.4 g, Cholesterol, 32.1 mg, Sodium, 433 mg] | antioxidant-protein-rich-healthy-lunch-salad-42207r |
| rcp33750 | Antipasto Duo ( Exotic Diabetic Recipe ) | Snacks | NA | [olive oil oil, honey, garlic (lehsun) cloves, lemon juice, grated lemon rind, dried thyme, salt, low fat paneer, red capsicum, green capsicum, olive oil oil, lemon juice, chopped fresh basil, chopped fresh parsley, salt, baby corn] | 20 mins | 10 mins | [Italian Starters, Non-stick Pan, Diabetic Starters & Snacks] | 4Makes 4 servings | Italian | As the name suggests, this is a combination of two starters, ideally served before a main course of pasta! both these starters are served together as a platter… the paneer is marinated in lemon juice and flavoured with honey and garlic while the vegetables are delectably drenched in herbs and lemon juice. Serve this platter with herbed pizza squares for a sumptuous starter. The interesting combination of lemon, honey and herbs in the dressing is what makes this starter and real five-starrer! However being a little high on the calorie and protein scale, it should be had in restricted serving size and as an occasional treat. | [Combine all the ingredients, except the paneer, in a bowl and mix well., Add the paneer and toss well. Cover and refrigerate for about 2 to 3 hours., Heat a non-stick tava (griddle), place the capsicum skin side down and cook till the skin blisters and turns black., Remove from the flame and keep aside covered with a damp kitchen towel for 5 minutes., Peel away the skin and cut each capsicum piece into cubes. Keep aside., Combine the oil, lemon juice, basil, parsley and salt together in a bowl and mix well., Add the capsicum and baby corn, toss well and keep aside to marinate for at least 2 to 3 hours. Keep refrigerated., Just before serving, arrange the lemon honey marinated cottage cheese and herb marinated capsicum and baby corn on a large serving platter., Remember to drain out the excess juices from all the marinated ingredients. However remember to drain only the excess and not all the juices, so that all the ingredients remain succulent.] | [Not Given] | antipasto-duo--exotic-diabetic-recipe--33750r |
| rcp33140 | Appa, Malabar Pathiri | NA | NA | [rice flour (chawal ka atta), salt, coconut milk] | 5 mins | 20 mins | [Indian Rotis, Tava, Deep Pan] | 6Makes 6 appas | Indian | Appa is also called pathiri in Malabar cooking. These are essentially thin rice rotis that are dipped in coconut milk just before serving. Serve these coconut milk dipped Appas with curries like Kadala Curry , Malabari Curry or Yam and Spinach Pulusu . | [Boil 1 cup of water with salt in a deep pan, Add the rice flour while stirring continuously till the flour has absorbed all the water. Remove from the flame and knead into a soft dough, using warm water if required., Divide the dough into 6 equal portions., On a wooden board, sprinkle a little water. Place each ball on the wooden board and with wet hands, press it evenly to make a round of 75 mm. (3") diameter circle. Keep aside., Heat an earthen tava (khapri) and cook the appas on one side on a low flame. When it leaves the sides, turn it on the other side. As it rises, press it along the sides till it puffs like a ball., Repeat with the remaining balls to make 5 more appas. Serve hot with coconut milk.] | [Energy, 145 cal, Protein, 2 g, Carbohydrates, 27.9 g, Fiber, 0.8 g, Fat, 2.4 g, Cholesterol, 0 mg, Sodium, 129.2 mg] | appa-malabar-pathiri-33140r |
| rcp32844 | Appam ( How To Make Appam ) | Dinner | Veg | [rice (chawal), cooked rice (chawal), instant dry yeast, sugar, coconut milk (nariyal ka doodh), salt, sugar, oil, coconut stew] | 15 mins | 30 mins | [Different Types of Dosa, South Indian Breakfast, Tamil Nadu Food, Onam recipes, Kerala Onam Sadya, Indian Party, Kadai Veg, South Indian Dinner] | 15Makes 15 appams | Kerala | appam recipe | instant appam | Kerala appam | palappam | with 7 amazing images. Appam is a tasty white Indian pancake crisp on the sides with a soft centre. appam or palappam are a famous Kerala breakfast made from raw rice, coconut milk, dry yeast and a little bit of sugar. Appam is a famous dish from the Keralite repertoire of South Indian cooking. This Kerala appam is an easy-to-make, instant version of the otherwise tough-to-make dish. Since yeast is used, the batter need not be fermented for long unlike the traditional version. Notes on appam recipe. 1. The batter should rise, keep it in a warm place and it always depends on the weather conditions also. The batter will take time to rise if the weather outside is cold. The centre of the appam will always be thick. 2. Make sure the kadhai is hot when you make the appams. If the kadhai is not hot enough the batter will bounce back to the centre. 3. Dry yeast also should be dissolved and mixed well in the batter. 4. You need to use raw rice also known as (Kaccha chawal) in hindi which is readily available in any grocery store. And also see that you use thick coconut milk as you are adding warm water while grinding the rice. More water will split when you put in the appamchatty. Serve appam with slightly-sweetened coconut milk and vegetable korma for a perfect meal! Learn to make appam recipe | instant appam | Kerala appam | palappam | with step by step photos below. | [Combine the soaked rice, cooked rice and approx. ½ cup of warm water and blend in a mixer to smooth paste. Keep aside., Combine the instant dry yeast, sugar and ½ cup of warm water in a bowl and mix well., Cover and keep aside for 10 to 20 minutes or till bubbles appear., Combine the ground rice paste, coconut milk, salt and sugar and mix well., Add the prepared yeast mixture and mix very well. Cover and keep aside to ferment for 2 to 3 hours., To make appam, heat an appachatti (appam kadhai) and grease it lightly with oil., Pour a big ladleful of the batter into it and slowly rotate the kadhai in a circular motion so that a thin layer forms on the side while it remains thick in the centre., Put a little oil on the edges, cover with a lid and cook on a slow flame for 2 to 3 minutes, remove the appam when the centre fluffy part is cooked., Repeat with the remaining batter to make 14 more appams., Serve appam immediately with coconut stew.] | [Energy, 138 cal, Protein, 1.9 g, Carbohydrates, 19.5 g, Fiber, 1.3 g, Fat, 6.1 g, Cholesterol, 0 mg, Sodium, 4 mg] | appam--how-to-make-appam--32844r |
| rcp823 | Appam Pancake | BreakFast | NA | [raw rice, poha (flattened rice flakes), yoghurt, jaggery (gur), turmeric powder (haldi), grated coconut, oil, salt] | 10 min. | 25 min. | [South Indian, Different Types of Dosa, South Indian Breakfast, Indian Tawa, Tava, Non-stick Pan] | 20Serves 20. | South Indian | This honeycombed pancake traces its origins to India's Western costal district, the Konkan. | [Soak the rice for 4 to 5 hours. Drain., Add the poha, yoghurt, approx. 1 teacup of water, jaggery, turmeric and salt and blend in a mixer to form a thick and smooth batter., Cover and keep overnight. Add the coconut. If the batter is too thick, add a little water., Lightly grease a non-stick tawa with a little oil. Pour 2 tablespoons of batter on the tawa (griddle) without spreading it. Cover with a lid and cook on a medium flame till the lower side is light brown., Repeat with the remaining batter using the remaining oil., Serve hot with coconut chutney.] | [Protein, 2.4 g, Cho, 18.1 g, Fat, 3 g] | appam-pancake-823r |
| rcp41038 | Appam Without Yeast | BreakFast | NA | [rice (chawal), grated coconut, salt, baking soda, powdered sugar, oil, coconut stew, kadala curry] | 5 mins | 50 mins | [South Indian, Different Types of Dosa, Breakfast Chillas, Indian Pancakes, Raksha - Bandhan, Onam recipes, Kerala Onam Sadya, Mother's Day, Indian Party] | 25Makes 25 appams | Kerala | appam recipe without yeast | no yeast Kerala appam | palappam recipe | with 22 amazing images. In this appam recipe without yeast we show you how to soak the raw rice and create the batter for no yeast Kerala appam. The entire palappam recipe is shown step by step so you will not make any mistakes. It is a delight to watch an experienced chef swirl the kadhai to make a perfect bowl-shaped appam recipe without yeast! You can master the art too, within a few tries. palappam is a delectable South Indian dish, which is comparable to dosa, but with a special texture and shape. The raw rice batter and the unique manner of preparation give appam recipe without yeast a crisp bowl-like structure with a spongy bun-like centre. Drizzle a little coconut milk over the Kerala appam and enjoy it hot with a spicy Kadala Curry or mouth-watering Coconut Stew. While Appam is traditionally made with yeast, to get the fluffy centre, it can also be made through a natural fermentation process, without using yeast. Here is how to do that… Notes and tips on how to make the perfect appam recipe without yeast. 1. The batter of appam should be of a thinner consistency than dosa batter. 2. Adding baking soda, makes it more fluffy Kerala appams. 3. If the batter is too thick, adjust the consistency by adding water. 4. Pour a 1.5 ladleful of the batter into it. The pan should be hot but not too hot or else the appam will stick in the center and you won't be able to get that lacy border. 5. Holding both the handles of the pan, slowly rotate the kadhai in a circular motion so that a thin layer forms on the side while it remains thick in the centre. Learn to make appam recipe without yeast | no yeast Kerala appam | palappam recipe | with step by step photos below. | [To make appam without yeast, soak the raw rice in a deep bowl with enough water for 2 hours. Drain well., Combine the soaked rice, grated coconut and 2 cups of water in a mixer and blend it till smooth., Transfer the batter in a deep bowl, add the salt and mix well., Cover and ferment in a warm place overnight., Next day add baking soda, 1 cup of water and sugar, mix very well., Heat an appachatti (appam kadhai) and grease it lightly with oil., Pour a big ladleful of the batter into it and slowly rotate the kadhai in a circular motion so that a thin layer forms on the side while it remains thick in the center., Cover with a lid and cook on a medium flame for 2 to 3 minutes, remove the appam when the center fluffy part is cooked., Repeat steps 6 to 8 to make 24 more appams., Serve the appam immediately with coconut stew or kadala curry.] | [Energy, 121 cal, Protein, 1.7 g, Carbohydrates, 16 g, Fiber, 2.2 g, Fat, 5.5 g, Cholesterol, 0 mg, Sodium, 3.5 mg] | appam-without-yeast-41038r |
| rcp193 | Appam, Appam Kerala Recipe | Dinner | NA | [rice (chawal), cooked rice (chawal), instant dry yeast, sugar, coconut milk (nariyal ka doodh), salt, sugar, oil, coconut stew] | 15 mins | 30 mins | [South Indian, Kerala Cuisine, Breakfast Idlis / Dosas / Uttapam, Indian Party, South Indian Lunch, South Indian Dinner] | 15Makes 15 appams | Kerala | appam recipe | appam Kerala Recipe | South Indian appam with yeast | with 35 amazing images. appam, a South Indian delicacy, is a thin, bowl-shaped pancake boasting a unique textural contrast. Its crisp, lacy edges give way to a soft and fluffy center, creating a delightful experience with every bite. Made with fermented rice flour and coconut milk, appam boasts a subtle sweet and nutty flavor that compliments savory dishes perfectly. The addition of spices like cardamom can add a touch of warmth, while the naturally gluten-free nature of appam makes it a versatile option for various dietary needs. Whether enjoyed plain or with chutneys, vegetables, or even an egg, appam offers a delicious and satisfying journey for your taste buds. appam has various names depending on the region in India and Sri Lanka where it is made. Here are some of the most common alternatives: India: • Kerala: • Unniappam (small appam) • Neyyappam (appam cooked in ghee) • Kuzhappam (cooked in a kuzhi or cavity) • Ganapathi appam • Koottappam (a pile of appams) • Tamil Nadu : • Kuzhi paniyaram • Karnataka : • Appe • Kajjaya (in Coorg region) • Konkani community (Karnataka): • Mulik (made with semolina, jackfruit or banana) • Sri Lanka : • Aappa These names might have slight variations in pronunciation based on local dialects. Additionally, some regional variations of appam might have specific names depending on the ingredients or cooking methods used. Main ingredients of appam. In a mixer put 2 cups of uncooked rice (chawal), soaked for 4 to 5 hours and drained. Rice flour forms the base of appam batter, providing structure and body to the thin pancake. The starch in the rice flour helps the batter hold its shape and allows for the characteristic bowl-like shape of appam to form during cooking. Add 1 cup coconut milk (nariyal ka doodh). Coconut milk is naturally rich in fats, which contribute to a soft and fluffy texture in the appam batter. This creates a pleasing contrast to the crispy exterior formed during cooking. Appam batter traditionally avoids gluten-containing flours like wheat. Coconut milk provides a binding agent, allowing the batter to hold its shape and rise while remaining gluten-free. Pro tips for appam. 1. To make yeast mixture in a bowl put 1/2 tsp instant dry yeast. Instant dry yeast is generally more readily available in stores compared to toddy (palm wine), which was traditionally used as a leavening agent in appam. This makes it a convenient option for home cooks. Instant dry yeast has a longer shelf life compared to fresh toddy, which needs to be used within a short period. Instant dry yeast performs well across a wider range of temperatures, which can be helpful in regions with cooler climates where toddy fermentation might be less efficient. 2. Add ½ cup of warm water. Warm water, ideally between 100°F and 110°F (37°C and 43°C), is added to dry yeast in making appam. Appam batter often includes sugar, toddy (palm wine), or other ingredients. Warm water can help dissolve these components more efficiently, leading to a smoother batter and better distribution of flavors. Serve appam with milagai podi powder, coconut chutney , sambar and coconut stew. Enjoy appam recipe | appam Kerala Recipe | South Indian appam with yeast | with step by step photos. | [Combine the soaked rice, cooked rice and approx. ½ cup of warm water and blend in a mixer to smooth paste. Keep aside., Combine the instant dry yeast, sugar and ½ cup of warm water in a bowl and mix well., Cover and keep aside for 10 to 20 minutes or till bubbles appear., Combine the ground rice paste, coconut milk, salt and sugar and mix well., Add the prepared yeast mixture and mix very well. Cover and keep aside to ferment for 2 to 3 hours., To make appam, heat an appachatti (appam kadhai) and grease it lightly with oil., Pour a big ladleful of the batter into it and slowly rotate the kadhai in a circular motion so that a thin layer forms on the side while it remains thick in the centre., Put a little oil on the edges, cover with a lid and cook on a slow flame for 2 to 3 minutes, remove the appam when the centre fluffy part is cooked., Repeat with the remaining batter to make 14 more appams., Serve appam immediately with coconut stew.] | [Energy, 138 cal, Protein, 1.9 g, Carbohydrates, 19.5 g, Fiber, 1.3 g, Fat, 6.1 g, Cholesterol, 0 mg, Sodium, 4 mg] | appam-appam-kerala-recipe-193r |
| rcp7601 | Apple and Banana Frozen Ices | NA | NA | [chopped apple, sugar, lemon juice, chopped bananas, curds (dahi), sugar, lemon] | 5 mins | 5 mins | [Fruit Based Indian Desserts, Indian Sorbets / Indian Frozen Desserts, Indian Birthday Party, Healthy Foods for Kids, Sweet Recipes for Kids, Quick Indian recipes for Kids] | 18Makes 15 to 20 frozen ices | Indian | Lip-smacking ices made from protein and calcium-rich curds and nourishing fruits. | [Mix all the ingredients with 2 tablespoons of water in a vessel and cook till all the moisture evaporates and apples become soft and light brown in colour., Remove from the flame and keep aside to cool., Combine the stewed apples, bananas, curds and sugar and blend into a smooth mixture in a blender., Add the lemon juice and mix well., Pour into plastic ice-cube moulds and freeze for 6 to 8 hours till firm., Unmold and serve immediately.] | [Energy, 22 cal, Protein, 0.2 g, Carbohydrates, 4.6 g, Fiber, 0.3 g, Fat, 0.2 g, Cholesterol, 0.5 mg, Sodium, 3.4 mg] | apple-and-banana-frozen-ices-7601r |
| rcp3055 | Apple and Carrot Soup with Potatoes ( Baby and Toddler ) | NA | NA | [chopped apple, chopped carrot, chopped potatoes, oil, chopped onions] | 10 mins | 15 mins | [Mixer, Non-stick Pan, Recipes while on chemotherapy, Soluble Fibre Indian Diet] | 1Makes 1 cup | Indian | apple carrot soup for babies, toddlers | apple and carrot soup | apple carrot soup with potatoes | with 35 amazing images. Fancier than porridges and single-fruit stews, this Apple and Carrot Soup with Potatoes for Babies and Toddlers is a dish that will introduce your child to more exciting flavours and textures. Rich in energy and Vitamin A, this Apple Carrot Soup is a meal which will make the baby feel satisfied for some time. As your baby approaches the eighth month, you can start adding ingredients like onions that have a strong flavour. You can also add a dash of pepper to this Apple Carrot Soup for Babies and Toddlers if your baby seems to like it. Try and avoid adding salt to this Apple and Carrot Soup with Potatoes for Babies and Toddlers, till your baby is one year old. After the age of one, start adding small quantity of salt as per your doctor’s advice. Aside from apple carrot soup with potatoes try our baby recipes and collection of toddler recipes to keep your little one healthy and happy. Enjoy our apple carrot soup for babies, toddlers with detailed step by step photos and video below. | [Heat the oil in a pressure cooker, add the onions and sauté on a medium flame for 30 seconds., Add the carrot, potatoes, apple and 1 cup of water, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Cool slightly and blend in a mixer to a smooth purée., Pour the purée into a broad non-stick pan and bring to boil, while stirring occasionally., Serve the apple and carrot soup with potatoes for babies and toddlers lukewarm.] | [Energy, 127 cal, Protein, 1.2 g, Carbohydrates, 18.8 g, Fiber, 3 g, Fat, 5.3 g, Cholesterol, 0 mg, Sodium, 23.1 mg] | apple-and-carrot-soup-with-potatoes---baby-and-toddler--3055r |
| rcp30845 | Apple and Cheese Toasts | NA | NA | [butter, whole wheat bread, grated apples, grated mozzrella cheese, grated carrot] | 5 mins | 0 mins | [Indian Toast recipes, Toast Sandwich, Baked, Oven, Kids High Energy Indian Foods] | 4Makes 4 toasts | Indian | These toasts are sure to delight your little ones' taste buds and gift them a bounty of nutrients! For an interesting twist, cut the toasts diagonally to form triangles just before serving. | [Apply ½ tsp butter on each bread slice and keep aside., Place the bread slices, with the buttered sides facing upwards, on a clean flat surface and spread 2 tbsp of apples evenly on each slices., Sprinkle 1 tbsp of cheese and 1½ tsp of carrots over each slice and bake them in a pre-heated oven at 200°c (400°f) for 5 to 7 minutes or till the cheese melts., Serve hot.] | [Energy, 96 calories, Protein, 3.6 gm, Carbohydrates, 12.6 gm, Fat, 3.5 gm, Vitamin A, 384.2 mcg, Calcium, 60.0 mg] | apple-and-cheese-toasts-30845r |
| rcp36257 | Apple and Date Smoothie, Smoothie with Curds | BreakFast | NA | [chopped apple, chopped black seedless dates, whisked curds (dahi), ice-cubes] | 10 mins | 0 mins | [American Breakfast, No Cook Indian, Indian Milkshakes & Smoothies, Iftar Recipes for Ramadan / Ramzan, Healthy Foods for Kids, Indian Breakfast Recipes for Kids, Kids Calcium Rich Indian recipes] | 2Makes 2 big glasses | Indian | apple date smoothie recipe | healthy date apple smoothie | apple date shake | 4 ingredient apple smoothie | with 7 amazing images. apple date smoothie recipe | healthy date apple smoothie | apple date shake | 4 ingredient apple smoothie is a sugar free drink which you can have in between meals as a healthy snack. Learn how to make healthy date apple smoothie. To make apple date smoothie, combine the apples, dates, curds and ice-cubes and blend in a juicer till the mixture is smooth and frothy. Pour equal quantities of the smoothie into 2 individual glasses. Serve immediately. The apple date shake is very soothing to the palate as both apples and dates lend a very balanced taste without any overpowering flavours. Apples are a good source of fibre which gives a satiety value and avoids binge eating. The 4 ingredient apple smoothie also imbibes the natural sweetness of dates, making it all the more pleasing. The dates too lend fibre along with small amounts of calcium and potassium. A glass of this smoothie fulfill 29% of the day's requirement for calcium, which can contribute to bone health. The protein is enhanced by the addition of curd in this apple date shake. This key nutrient helps to nourish the cells of our body. Its attractive colour and aroma is sure to tempt you to try it again and again. This healthy date apple smoothie not being strained can be enjoyed by weight-watchers and heart patients. For diabetics we suggest not to opt for this drink due to its carb count or occasionally enjoy ¼ glass and adjust the carbs accordingly. This liberal amount can be allowed as dates have a glycemic index of 43 to 55 (which is low) and apples are also a good source of fibre which helps to manage blood sugar levels. Tips for apple date smoothie. 1. Cut the apple just before making the smoothie, to avoid them from turning black due to exposure to air. 2. You can make your choice between full fat curd and low fat curd depending on your calorie intake and other ailment if any. Other must-try combos with apples for smoothies are Blueberry Apple Smoothie, Banana Apple Smoothie and Papaya, Green Apple and Orange Smoothie. Enjoy apple date smoothie recipe | healthy date apple smoothie | apple date shake | 4 ingredient apple smoothie | with step by step photos. | [To make apple and date smoothie, combine the apples, dates, curds and ice-cubes and blend in a juicer till the mixture is smooth and frothy., Pour equal quantities of the smoothie into 2 individual glasses., Serve the apple and date smoothie immediately.] | [Energy, 185 cal, Protein, 3.7 g, Carbohydrates, 26.1 g, Fiber, 5.3 g, Fat, 5.5 g, Cholesterol, 12 mg, Sodium, 46.7 mg] | apple-and-date-smoothie-smoothie-with-curds-36257r |
| rcp39014 | Apple and Grape Juice | BreakFast | NA | [apple wedges, green grapes, lemon juice, powdered sugar, ice-cubes] | 5 mins | 0 mins | [Breakfast, Indian Juices, Quick breakfast, Jain Breakfast, Indian Party, Western Party, Island Party] | 4Makes 4 small glasses | Jain | apple and grape juice recipe | grape apple juice | homemade apple and grape juice | apple grape drink is a quick fix drink ready in 5 minutes. Learn how to make homemade apple and grape juice. To make apple and grape juice, add the apples and grapes a few at a time in a juicer. Add the lemon juice and sugar to the juice and mix well. Pour equal quantities of the juice into 4 individual glasses. Serve immediately topped with 2 ice-cubes in each glass. Some fruits taste even better when blended together. Apples add body to grape juice while a dash of lemon makes the combination even more refreshing. Go easy on the sugar if the grapes are already too sweet and to make the grape apple juice healthier . Use chilled fruits to make apple grape drink, as chilling it after making it would lead to loss of colour. due to oxidation of apples. It is sure to awaken your senses – and being perked up with some lemon, it gets even more invigorating! The homemade apple and grape juice is free of preservatives when compared to the readymade juices. It can add more punch to your conversations and thus ideal to serve at parties – be it a kitty party or a kids’ play date. Tips to make apple and grape juice healthy. 1. If you do not have a juicer, use a mixer and check if there is a need for straining. 2. A use of a high quality blender will avoid the need for straining and maintain the fibre in it. 3. Further, avoid the use of sugar and instead choose the best sweet apples for this juice. Enjoy apple and grape juice recipe | grape apple juice | homemade apple and grape juice | apple grape drink. | [To make apple and grape juice, add the apples and grapes a few at a time in a juicer., Add the lemon juice and sugar to the juice and mix well., Pour equal quantities of the juice into 4 individual glasses., Serve the apple and grape juice immediately topped with 2 ice-cubes in each glass.] | [Energy, 109 cal, Protein, 0.5 g, Carbohydrates, 25.6 g, Fiber, 2.7 g, Fat, 0.5 g, Cholesterol, 0.1 mg, Sodium, 16.3 mg] | apple-and-grape-juice-39014r |
| rcp35086 | Apple and Lettuce Salad with Melon Dressing ( Iron Rich Recipe ) | Lunch | Vegan | [apple cubes, iceberg lettuce, shredded cabbage, grated carrot, red yellow, bean sprouts, green grapes, lemon juice, salt, muskmelon purée, roasted and crushed cumin seeds (jeera), chopped coriander (dhania), salt freshly ground black pepper (kalimirch)] | 15 mins | 0 mins | [No Cooking Veg Indian, Kids Weight Loss, Low Carb Diet, High Fiber, Healthy Indian Lunch Recipes, Vegan, PCOS] | 4Makes 4 servings | Indian | The best way to replenish our body’s water and electrolytes is through fresh fruits and vegetables. Here is an interesting way to achieve this top-up! The choice of vegetables and fruits used in this Apple and Lettuce Salad with Melon Dressing gives an ample dose of vitamins A and C, while bean sprouts gives a good amount of protein. The best part is that these tasty fruits and veggies are tossed together in a refreshing no-oil musk melon dressing. Very healthy, extremely enjoyable! | [Combine all the ingredients along with the dressing in deep bowl and toss well., Serve immediately.] | [Energy, 36 cal, Protein, 1.3 g, Carbohydrates, 7.2 g, Fiber, 1.9 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 49 mg] | apple-and-lettuce-salad-with-melon-dressing--iron-rich-recipe--35086r |
| rcp2346 | Apple and Orange Drink | NA | NA | [apple cubes, sugar, lemon juice, orange squash, lemon squash, soda] | 10 mins | 15 mins | [Indian Juices, Indian Mocktails, Cocktail Party, Mixer, Non-stick Pan] | 6Makes 6 glasses | Indian | Unique in every way, this Apple and Orange Drink combines the juice of cooked apples with orange squash, lemonade and soda to make a fizzy refresher, perfect for a hot summer’s afternoon. Although dominated by citrus flavours like orange and lemon, the scent and flavour of apples can be clearly noted in this delightful drink. | [Combine the apple, sugar, lemon juice and 1 cup of water in a broad non-stick pan and cook on a medium flame for 10 to 15 minutes or till the apples are tender, while stirring occasionally., Allow the mixture to cool completely and blend in a mixer till smooth., Transfer the mixture into a deep bowl and keep aside., Just before serving , add the orange squash and mix well., Combine the apple-orange squash mixture, 3 cups of lemonade and 2 cups of soda in a deep bowl, mix well and pour equal quantities into 6 glasses., Serve immediately.] | [Energy, 453 cal, Protein, 0.3 g, Carbohydrates, 119 g, Fiber, 1.3 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 14.2 mg] | apple-and-orange-drink-2346r |
| rcp662 | Apple and Raisin Pudding, Apple Raisin Bread Cinnamon Pudding | NA | NA | [sliced apple, raisins (kismis), milk, cornflour, bread slices, brown sugar, cinnamon (dalchini) powder, vanilla essence] | 10 mins | 10 mins | [Dry Fruit Flavours, Fruit Based Indian Desserts, Puddings, Microwave Desserts, Microwave, Christmas, Thanksgiving] | 6Makes 6 servings | Indian | This is a warm and delicately flavoured pudding that will warm your heart and pep up your soul! The best part is that it is so easy to make because we use readymade bread and readily available apple as the base for this pudding, which is thoughtfully dotted with raisins to provide nice, juicy interludes in each mouthful! Cinnamon and vanilla, when used with brown sugar, give an aesthetic and truly memorable flavour to this Apple and Raisin Pudding. Serve this lovely dessert , garnished with love, to your family and friends, and rest assured, it will soon be the talk of the town! | [Combine the milk, cornflour, , brown sugar, cinnamon powder and vanilla essence in a deep bowl and mix well. Keep aside., Arrange the bread cubes on a greased microwave safe dish., Spread the apple slices evenly over it while overlapping each other., Pour the milk-brown sugar mixture evenly over it., Sprinkle the raisins evenly over it and microwave on high for 10 minutes., Serve warm.] | [Energy, 186 cal, Protein, 3.8 g, Carbohydrates, 31.7 g, Fiber, 1.7 g, Fat, 3.7 g, Cholesterol, 8 mg, Sodium, 20.7 mg] | apple-and-raisin-pudding-apple-raisin-bread-cinnamon-pudding-662r |
| rcp1424 | Apple and Saffron Sauce | NA | NA | [apple, lemon juice, sugar, saffron (kesar) strands, sandesh] | 10 mins | 10 mins | [Fruit Based Indian Desserts, Quick Indian Sweets] | 4Makes 4 servings | Indian | Apple and saffron sauce is a dessert sauce made with apples and is given an indian touch by use of saffron. It can be served with sandesh or many different indian desserts either hot or cold. | [Warm the saffron and rub with a little water until it dissolves., Add the lemon juice, sugar, 3/4 teacup of water and the apples and cook until soft., Remove the apples and boil the liquid until thick., Spread the sauce over the apples., Serve hot or cold., In the above recipe, use grated apples instead of sliced apples and spread the apples on a serving tray., Top with 3 sandesh., Decorate with saffron dots and serve.] | [Energy, 160 cal, Protein, 0.4 g, Carbohydrates, 37.1 g, Fiber, 6.8 g, Fat, 1.1 g, Cholesterol, 0 mg, Sodium, 58.8 mg] | apple-and-saffron-sauce-1424r |
| rcp39023 | Apple Banana Smoothie, Healthy Banana Apple Smoothie | BreakFast | NA | [chopped bananas, chopped apple, curd (dahi), ice-cubes, sugar, lemon juice] | 5 mins | 0 mins | [Breakfast, Indian Milkshakes & Smoothies, Quick breakfast, Quick Breakfast Indian, Kids After School, Kids Calcium Rich Indian recipes, Iftar Drinks for Ramadan] | 4Makes 4 small glasses | Indian | apple banana smoothie recipe | healthy banana apple smoothie | Indian apple banana smoothie with yogurt | with 16 amazing images. apple banana smoothie recipe | healthy banana apple smoothie | Indian apple banana smoothie with yogurt is a perfect to quench thirst and treat yourself on hot days. Learn how to make healthy banana apple smoothie. To make apple banana smoothie, combine all the ingredients and blend in a juicer till the mixture is smooth and frothy. Pour equal quantities of the smoothie into 4 individual glasses. Serve immediately. Two common fruits blend together is this Indian apple banana smoothie with yogurt. The mild flavours of apple and banana complement each other, and give your day a gentle but filling start. The rich taste of this thick and luscious apple banana smoothie makes it a special treat that is incomparable to other milkshakes. You can also try other smoothies for breakfast like Black Grape Smoothie or Almond Banana Smoothie. You can gain in instant energy from banana and some fibre from the unpeeled apple used in this healthy banana apple smoothie. Curd will add on to your protein and calcium intake of the day. Tips for apple banana smoothie. 1. Chop the banana and apple just before making the smoothie, else they tend to discolour. 2. Use fresh curd to restrict the amount of sugar in this smoothie. 3. To make this smoothie healthy, if you wish you can substitute sugar with honey. apple banana smoothie recipe | healthy banana apple smoothie | Indian apple banana smoothie with yogurt | with step by step photos. | [Combine all the ingredients and blend in a juicer till the mixture is smooth and frothy., Pour equal quantities of the smoothie into 4 individual glasses., Serve immediately.] | [Energy, 135 cal, Protein, 2.8 g, Carbohydrates, 22.5 g, Fiber, 2 g, Fat, 3.6 g, Cholesterol, 8 mg, Sodium, 18.3 mg] | apple-banana-smoothie-healthy-banana-apple-smoothie-39023r |
| rcp41845 | Apple Carrot Beetroot Infused Water | NA | NA | [apple cubes, carrot cubes, beetroot cubes] | 5 mins | 0 mins | [Low Cal Beverages, Healthy Indian Drinks and Juices, Detox Water, Fruit Infused Water, Antioxidant Drinks] | 1Makes 1 servings | Indian | Apple Carrot Beetroot infused water: The most common fruits and vegetables find place in this infused drink. You will enjoy the flavours of both apple and carrot and the eye appealing colour of the beetroot. Try it! You would be tempted to try other fruit infused drinks too. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the fruits and vegetables in the pitcher along with water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The fruits and vegetables can be discarded or more water can be added to make more detox water. Do not use the fruits or vegetables for more than twice. You can also try other Fruit Infused Water recipes from our collection like the Pink Guava Apple Infused Water or Pear Cinnamon Honey Infused Water . | [Put the apple cubes, carrot cubes and beetroot cubes in the infusing tube and close the lid., Fill ¾ of the bottle with water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 2 to 3 hours.] | [Not Given] | apple-carrot-beetroot-infused-water-41845r |
| rcp41840 | Apple Carrot Ginger Honey Infused Water | Snacks | Veg | [apple cubes, carrot cubes, ginger sticks, honey] | 5 mins | 0 mins | [Low Cal Beverages, Indian Healthy Veg Snack, Healthy Fruit Snacks, Detox Water with Fruits and Vegetables, Antioxidant Drinks] | 1Makes 1 servings | Indian | Apple Carrot Ginger honey infused water has powerful combination of four ingredients which sure to detoxify and cleanse like no other. This water is rich in antioxidants, beta carotenes and multivitamins that helps cleanse the digestive system and aids the body fight diseases such as cancer. The ginger balances the sweetness that apple and honey and helps make it more palatable and refreshing. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the fruits and vegetables in the pitcher along with water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The fruits and vegetables can be discarded or more water can be added to make more detox water. Do not use the fruits or vegetables for more than twice. You can also try other Fruit Infused Water recipes from our collection like the Minty Guava Infused Water or Lemony Papaya Infused Water . | [Fill ¾ of the bottle with water, add the honey and mix well., Put 4 apple cubes, all the carrot cubes, ginger sticks and the remaining 4 apple cubes in the infusing tube and close the lid., Place the infusing tube in the honey water, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 2 to 3 hours.] | [Not Given] | apple-carrot-ginger-honey-infused-water-41840r |
| rcp36892 | Apple Carrot Juice | Snacks | Veg | [carrot, apple wedges, chopped ginger (adrak), ice-cubes] | 15 mins | 0 mins | [No Cooking Veg Indian, Juicer and Hopper, Indian Healthy Veg Snack, Indian Cancer Patients, Antioxidant Rich Indian, Healthy Fruit Snacks, Fresh Juices] | 2Makes 2 glasses | Indian | apple carrot juice recipe | healthy carrot apple juice | Indian carrot apple ginger drink | with 19 amazing images. apple carrot juice recipe | healthy carrot apple juice | Indian carrot apple ginger drink to have. Learn how to make Indian carrot apple ginger drink. Ginger is a warming spice that naturally lends itself to both fruit and vegetable juices. This healthy carrot apple juice has powerful antiseptic and anti-inflammatory benefits. The ginger is a gentle cleanser, which benefits from the powerful volatile oils present in it, as well as from the cleansing and digestive benefits of carrot and apples. Carrots and apples flavoured with ginger makes a juice with a difference. A healthy carrot apple juice glass a day each morning will keep heart problems at bay. Apples contain pectin (which helps to lower the cholesterol levels) and antioxidants (that help to get rid of the free radicals lurking in our bodies which would otherwise deteriorate the lining of the heart). Low in calories, apples are an 'all round' fabulous fruit. Carrots too are rich in fibre that bends the bad cholesterol (LDL) and throw it out from our body. Ginger imparts its flavour to this drink making it more interesting. Tips for apple carrot juice. 1. Adding ginger (adrak) gives a nice subtle flavour to the juice. 2. Adding ice cubes chills the drink. 3. You can use Tabasco if you want to make the juice spicy. Enjoy apple carrot juice recipe | healthy carrot apple juice | Indian carrot apple ginger drink | with step by step photos. | [Combine the carrots cubes, apple cubes, ginger (adrak),1 cup of water and 10 to 12 ice-cubes in a high quality blender jar (like vitamix) and blend well., Serve immediately., Add the carrot cubes, apple cubes and ginger a few at a time in a juicer (hopper)., Add 2 to 3 ice-cubes in each of the 4 small glasses or 2 big glasses and pour equal quantities of juice over it. Note that some amount of fiber will be lost while making juice in a juicer., Serve immediately.] | [Energy, 103 cal, Protein, 1.3 g, Carbohydrates, 23.1 g, Fiber, 7.9 g, Fat, 0.6 g, Cholesterol, 0 mg, Sodium, 65.2 mg] | apple-carrot-juice-36892r |
| rcp41743 | Apple Chickoo Salad with Muskmelon Dressing | NA | Vegan | [chopped apple, chopped chickoo, chopped muskmelon (kharbooja), cumin seeds (jeera), chopped coriander (dhania), salt] | 20 mins | 0 mins | [Healthy Indian Recipes, Indian Fruit Salad Recipes, Indian Salads with dressing, Western Party, Thalassemia, Vegan, Pregnancy Recipes to overcome heartburn] | 4Makes 4 servings | Indian | An unusual combination of fruits dressed in a pleasant muskmelon dressing makes this a fabulous salad. Apple and chickoo have contrasting flavours and textures, which complement each other beautifully. The dressing combines the soothing flavour and pleasing colour of muskmelon with the josh of roasted cumin seeds and coriander, to give a really fabulous flavour and mouth-feel to the salad. Try the Apple Chickoo Salad with Muskmelon Dressing as a part of your meal or as a small snack in between meals to avoid acidity caused due to unhealthy snacking or long gaps between meals. Also try other stomach friendly recipes like Cucumber, Bean Sprouts and Apple Salad and Nourishing Lettuce Soup . | [Combine the apple and chickoo in a deep bowl and mix well., Pour the dressing over it and toss gently., Serve immediately.] | [Energy, 110 cal, Protein, 0.7 g, Carbohydrates, 24.2 g, Fiber, 10.1 g, Fat, 1.1 g, Cholesterol, 0 mg, Sodium, 40.8 mg] | apple-chickoo-salad-with-muskmelon-dressing-41743r |
| rcp8715 | Apple Cinnamon Ice-cream ( Low Calorie Recipe) | NA | NA | [low fat milk, sliced apples, skimmed milk powder, cornflour, low fat cream, sugar substitute, cinnamon (dalchini), lemon, apple] | 10 mins | 15 mins | [Low Cal Sweets / Desserts, Indian Freezer, Low Calorie Indian Sweets, Desserts] | 4Makes 4 servings | Indian | An age-old combination of apples and cinnamon combines here to make an ice-cream which tastes equally great. | [Add ½ cup of water to the apples and cook it in a non-stick pan for 8 to 10 minutes till they turn soft. Remove from flame and keep aside., Combine the milk powder and cornflour with 1 tbsp cold milk in a bowl and keep aside., Boil the milk in a non-stick pan, when it starts boiling add the milk powder and cornflour mixture while stirring continuously., Simmer for 5 to 7 minutes till the milk thickens and keep aside to cool., To the cooled mixture add the apples, cream, sugar substitute, cinnamon powder and lemon juice and mix well., Pour the mixture into an aluminium vessel, cover it and place in the freezer for 3 to 4 hours., Once the mixture has set, remove from the freezer and blend in a mixer till it is smooth., Pour the mixture into the same vessel, cover and place it in the freezer again till it sets., Just before serving, place the scoops of ice-cream in 4 individual bowls., Serve immediately garnished with apples.] | [Energy, 72 cal, Protein, 4 g, Carbohydrates, 12.4 g, Fiber, 1.4 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 60.2 mg] | apple-cinnamon-ice-cream--low-calorie-recipe-8715r |
| rcp41823 | Apple Cinnamon Infused Water | NA | NA | [apple cubes, cinnamon (dalchini)] | 5 mins | 0 mins | [Low Cal Beverages, Healthy Indian Drinks and Juices, Detox Water, Fruit Infused Water, Detox Water with Fruits, Spices and Herbs, Antioxidant Drinks] | 1Makes 1 servings | Indian | Add a punch of cinnamon to your detox water as it has got many benefits like giving a sensation of satiety. Apple Cinnamon Infused Water will curb down your appetite and will help you avoid the extra calories. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the apple and cinnamon in the pitcher along with water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The apple and cinnamon can be discarded or more water can be added to make more detox water. Do not use the apple and cinnamon for more than twice. You can also try Plum Guava Infused Water and Pineapple Apple Mint Infused Water . | [Put 4 apple cubes, cinnamon sticks and the remaining 4 apple cubes in the infusing tube and close the lid., Fill ¾ of the bottle with water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., 3. Keep aside to infuse for 2 to 3 hours.] | [Not Given] | apple-cinnamon-infused-water-41823r |
| rcp22380 | Apple Cinnamon Milkshake | NA | NA | [chopped apple, milk, cinnamon (dalchini) powder, ice-cubes] | 10 mins | 0 mins | [Indian Milkshakes & Smoothies, Mother's Day, Thanksgiving, Mixer, Calcium Rich International Recipes, Calcium Rich Indian Drinks Smoothies Juices, Athletes, Triathlete Smoothies, Juices, Drinks] | 4Makes 4 glasses | Indian | apple cinnamon milkshake recipe | healthy Indian apple cinnamon milkshake | seb dalchini milkshake | with 15 images. apple cinnamon milkshake is a refreshing and healthy Indian-inspired breakfast option. Learn how to make seb dalchini milkshake. I am excited to introduce you to a delightful and unique treat that will awaken your taste buds and leave you craving for more - the apple cinnamon milkshake! Imagine the perfect combination of sweet red apple flavors blended with the warm and comforting essence of cinnamon. This milkshake is a heavenly blend of creamy goodness and autumn vibes, making it an irresistible choice for any time of the year. To make apple cinnamon milkshake, start by gathering the following ingredients: fresh apples, milk, cinnamon powder, and a touch of honey (optional) for added sweetness. Begin by chopping the apple into pieces. Leave the skin on to enjoy the complete benefits of apples. Next, in a blender, combine the chopped apples, milk, a sprinkle of cinnamon powder, ice cubes and blend everything together until you achieve a smooth healthy Indian apple cinnamon milkshake of creamy consistency. The result is a seb dalchini milkshake that boasts a perfect balance of flavors. The natural sweetness of the apples pairs beautifully with the warm and aromatic notes of cinnamon, creating a harmonious blend that will leave you wanting more. To enhance the experience, consider garnishing your apple cinnamon milkshake with a sprinkle of cinnamon on top or a dollop of whipped cream. Whether you enjoy this milkshake as a refreshing treat on a warm summer day or as a comforting indulgence during the colder months, the apple cinnamon milkshake is sure to become a favorite in your repertoire of dessert delights. apple cinnamon milkshake is a healthy and calcium-rich Indian drink that is also suitable for children. pro tips of apple cinnamon milkshake. 1. Apples are naturally sweet, so they can help to sweeten a milkshake without adding any added sugar. Being low in sodium, apples are effective against high blood pressure because of its diuretic effect. Don't peel the fruit to get maximum apple benefits. 2. Milk can add creaminess to a smoothie, making it more luxurious and flavorful and a good source of calcium and protein. Milk can help to thicken a smoothie, making it more enjoyable to drink. 3. Adding a little honey is a good option to further sweeten a smoothie. It is a natural sweetener that has a mild flavor that can complement the flavors of the other ingredients in the smoothie. 4. Adding cinnamon powder to a milkshake can give it a warm, spicy, and slightly sweet flavor. Cinnamon is a spice that is often used in baking and desserts, and it can add a unique flavor to milkshakes. 5. If you want to enjoy a cold and refreshing smoothie, adding ice cubes is a must. The ice cubes will melt as they are blended, which will help to thicken the smoothie. Enjoy apple cinnamon milkshake recipe | healthy Indian apple cinnamon milkshake | seb dalchini milkshake | with step by step photos. | [To make apple cinnamon milkshake, in a mixer put apples, milk, cinnamon and ice cubes., Blend till smooth in order to get a creamy and consistent texture., Pour apple cinnamon milkshake into 4 individual glasses., Serve the apple cinnamon milkshake chilled.] | [Energy, 140 cal, Protein, 4.4 g, Carbohydrates, 14.7 g, Fiber, 2.3 g, Fat, 6.9 g, Cholesterol, 16 mg, Sodium, 39.3 mg] | apple-cinnamon-milkshake-22380r |
| rcp2605 | Apple Cinnamon Muffins, Eggless Apple Cinnamon Muffin | BreakFast | Veg | [apples, cinnamon (dalchini), whole wheat flour (gehun ka atta), baking soda, salt, sugar, vanilla essence, melted butter, vinegar, cinnamon (dalchini)] | 15 mins | 2 mins | [Easy Indian Veg, Comfort Foods, Breakfast Muffins, Teacakes, Cakes, Mother's Day, High Tea Party, Easy, Simple Muffins] | 9Makes 9 mufifns | Indian | eggless apple cinnamon muffin recipe | apple muffins | Indian style apple muffins | with 20 amazing images. Our Indian style apple muffins are eggless apple cinnamon muffins. The eggless apple cinnamon muffin is so delicious, it will entice even those who are not very fond of apples. The fruity aroma of apples and the delicate smell of cinnamon fill the entire house with their magic even as these apple muffins bakes! Notes on Indian style apple muffins. 1. Add baking soda. Baking soda helps in rising of the apple cinnamon muffins without the addition of eggs. 2. Add cinnamon powder. Make use of best quality cinnamon powder to get a rich, flavorful muffin. 3. We have used regular salted butter which will provide moistness to the eggless apple cinnamon muffin, you can use any variety of oil or unsalted butter. 4. Add the apples. Instead of chopping, you can even thickly grate the apples. Make sure the apples are ripe and red as they tend to be naturally sweet and will work best for the recipe. We are using unpeeled apples, the skin provides a good texture to the apple muffins. Indeed, your kids and you will find it difficult to wait till Indian style apple muffins is out of the oven. You will be in for a happy surprise when it is time to sink your teeth into this Eggless Apple Cinnamon Muffin because it will be even tastier than you imagined. For a Birthday Party or a High Tea Party you can bake a batch of assorted muffins like - Orange Raisins Muffin, Banana Walnut Muffins, Chocolaty Muffins, Lemon Muffins and Chocolate Chip and Mango Muffin. Learn to make eggless apple cinnamon muffin recipe | apple muffins | Indian style apple muffins | with step by step photos below. | [To make eggless apple cinnamon muffin, sift the whole wheat flour, baking soda, cinnamon powder and pinch of salt in a deep bowl using a sieve and keep aside., Heat a deep non-stick pan add ½ cup of water and sugar, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Switch off the flame, add the vanilla essence, butter, vinegar and mix well., Add the sifted flour and 2 tbsp of water and mix gently using a whisk., Add the apples and mix gently., Place 9 paper cups in 9 muffin moulds in a muffin tray., Drop spoonful of the batter into each muffin mould and tap it lightly., Sprinkle little cinnamon powder on each muffin mould., Bake in a pre-heated oven at 180°c (360°f) for 20 minutes or until a toothpick inserted in a muffin comes out clean., Serve the apple cinnamon muffin warm.] | [Energy, 127 cal, Protein, 1.8 g, Carbohydrates, 22.9 g, Fiber, 2.3 g, Fat, 3.3 g, Cholesterol, 9.2 mg, Sodium, 37.7 mg] | apple-cinnamon-muffins-eggless-apple-cinnamon-muffin-2605r |
| rcp42169 | Apple Cinnamon Oatmeal | BreakFast | NA | [quick cooking rolled oats, chopped dates (khajur), cinnamon (dalchini) powder, salt, chopped apple, roasted pumpkin seeds] | 5 mins | 0 mins | [American, American Breakfast, Breakfast Cereals, Quick Breakfast Indian, Indian Breakfast Recipes for Kids, High Fiber Foods for Kids, Kids Weight Loss] | 1Makes 1 servings | Indian | apple cinnamon oatmeal recipe | healthy instant oatmeal | dates apple oatmeal | with 14 amazing images. The healthy instant oatmeal is one of the most popular breakfast recipes across the world, all with good reason – it is healthy, easy, quick and filling! Learn how to make apple cinnamon oatmeal recipe | healthy instant oatmeal | dates apple oatmeal | Loved by kids and adults, this no-fuss dates apple oatmeal breakfast that is made very easily by simply soaking oats and natural sweeteners like honey or dates in hot water. A pinch of cinnamon powder gives the oatmeal an aesthetic flavour while apple gives it volume and a fruity punch! apple cinnamon oatmeal is a classic and comforting recipe that combines the warm flavors of cinnamon with the sweetness and freshness of apples. We have not used any sugar in this recipe, which is instead sweetened with dates. Transform your mornings with a comforting bowl of apple cinnamon oatmeal. Oats being rich in fibre and beta-glucagon, it helps to keep blood cholesterol and sugar levels under control. You can also perk up the oatmeal with any seasonal fruit, mixed chopped nuts or seeds of your choice for a delightful crunch. You can also try Chocolate oats or Peanut butter banana oatmeal recipe. pro tips to make apple cinnamon oatmeal: 1. Instead of quick cooking oats you can use rolled oats to make this recipe but using quick cooking oats make the oatmeal creamier in texture also it gets cooked faster. 2. Swap water for milk (dairy or non-dairy) for a richer flavor and creaminess. 3. You can add a splash of vanilla extract adds a touch of floral sweetness and complements the other flavors beautifully. Enjoy apple cinnamon oatmeal recipe | healthy instant oatmeal | dates apple oatmeal | with detailed step by step photos. | [To make apple cinnamon oatmeal recipe, in a small bowl, combine oats, dates, cinnamon powder, salt and ¾ cup hot water., Mix well and cover with a lid. Keep aside for 5 minutes., After 5 minutes, mix it well, top it with the apples and pumpkin seeds., Serve apple cinnamon oatmeal immediately.] | [Energy, 175 cal, Protein, 6.4 g, Carbohydrates, 31.2 g, Fiber, 5 g, Fat, 3 g, Cholesterol, 0 mg, Sodium, 8.6 mg] | apple-cinnamon-oatmeal-42169r |
| rcp42236 | Apple Cinnamon Smoothie, Dates Appple Oats Smoothie | BreakFast | NA | [chopped apple, cinnamon (dalchini) powder, greek yoghurt curd (dahi), quick cooking rolled oats, chopped dates (khajur), vanilla extract vanilla essence, chia seeds, garden cress seeds, ice-cubes] | 10 mins | 0 mins | [Indian Milkshakes & Smoothies, Mixer, Indian Breakfast Recipes for Kids, Healthy Indian Breakfast, High Protein Indian recipes, Marathoners, Endurance Athletes, Triathlete, Calcium Rich Indian Drinks Smoothies Juices] | 3Makes 3 glasses | Indian | apple cinnamon smoothie recipe | dates oats apple smoothie | healthy protein rich Indian smoothie | with 12 images. apple cinnamon smoothie is a no sugar, no honey Indian breakfast to have. Learn to make dates oats apple smoothie. Cinnamon-tinged apples, in any form, are heavenly in dates oats apple smoothie. Here, the high fibre fruit is coupled with oats for more fibre, and a dash of curds for protein and calcium. This nutri-dense glassful of apple cinnamon smoothie is aesthetically flavoured with cinnamon and mildly sweetened with apple, which also gives you necessary energy to kick-start the day. When you are in a hurry, this satiating apple cinnamon smoothie makes an amazing breakfast. You can also enjoy it as a mid-meal snack. Try to have this smoothie immediately after preparation as the apples cause it to discolour after a while. Other must-try combos with apples for smoothies are smoothies like Apricot Apple Smoothie, Banana Apple Smoothie and Apple and Date Smoothie. Enjoy apple cinnamon smoothie recipe | dates oats apple smoothie | healthy protein rich Indian smoothie | with step by step photos. | [To make apple cinnamon smoothie, in a mixer put chopped apples, cinnamon powder, greek yoghurt or curd, quick cooking rolled oats, chopped dates, vanilla extract, chia seeds, halim ( garden cress) seeds and ice cubes., Blend till frothy., Pour equal quantities of the smoothie into 3 glasses., Serve apple cinnamon smoothie immediately.] | [Energy, 131 cal, Protein, 7.2 g, Carbohydrates, 18.9 g, Fiber, 3.4 g, Fat, 2.9 g, Cholesterol, 0 mg, Sodium, 53 mg] | apple-cinnamon-smoothie-dates-appple-oats-smoothie-42236r |
| rcp2262 | Apple Cobbler | NA | NA | [sliced apples, plain flour (maida), brown sugar, butter, salt, lemon rind, cinnamon (dalchini) powder, raisins (kismis), melted butter, vanilla ice-cream] | 20 mins | 8 mins | [French Starters, Fruit Based Indian Desserts, Baked, Christmas, Father's Day, Valentines Day Indian recipes, Indian Birthday Party] | 6Makes 6 servings | Indian | Popular in the United Kingdom and the United States of America, a ‘cobbler’ is a type of dish in which sweet, fruity or savoury mixtures are topped with a batter, flour-mix, biscuits or dumplings and baked. This process gives the dish a unique texture, with a crumbly crust and a succulent filling. Here is a lip-smacking Apple Cobbler in which an apple filling is topped with a buttery flour mixture and baked, to get an exquisite snack that tastes absolutely heavenly with vanilla ice-cream! | [Combine the plain flour, ¼ cup brown sugar, butter and salt in a deep bowl, mix well and rub using your palm to form like bread crumbs. Keep aside., Combine the remaining ½ cup of brown sugar, lemon rind, cinnamon powder, raisins and ¼ cup of water in broad non-stick pan, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Add the apple, mix well and cook on a medium flame for 6 minutes, while stirring occasionally., Transfer the apple mixture into an oven-safe dish and spread it evenly., Put the prepared plain flour-brown sugar mixture over it and spread it evenly., Pour the melted butter evenly over it and bake in an pre-heated oven at 200°c (400°f) for 20 minutes., Serve warm with vanilla ice-cream.] | [Energy, 252 cal, Protein, 2.2 g, Carbohydrates, 40.5 g, Fiber, 1.3 g, Fat, 9 g, Cholesterol, 26.7 mg, Sodium, 101.1 mg] | apple-cobbler-2262r |
| rcp1287 | Apple Crepe ( Eggless Desserts Recipe) | NA | NA | [crêpes, butter, sugar, cinnamon (dalchini), orange marmalade, lemon juice, beaten whipped cream] | 10 mins | 12 mins | [French Desserts, Crepes, Indian Sweet Pancakes / Crepes, No Bake Desserts, Mother's Day, Teachers Day, Non-stick Pan] | 10Makes 10 crepes | Indian | Apple crêpes are an irresistible delight of delicious crêpes folded over a sweet and spiced apple filling, and glazed with orange marmalade! slice the apples just before making the filling, to avoid discolouration. Lemon juice is added to enhance the sweet yet tangy flavour of the marmalade. | [Heat the butter in a broad non-stick pan, add the apples, sugar and cinnamon powder and cook on a medium flame for approx. 8 to 10 minutes or till the sugar dissolves and the apples are soft and well coated with the sugar syrup., Cool and divide the filling into 10 equal portions. Keep aside., Combine the orange marmalade and lemon juice along with 3 tbsp of water in a non-stick pan and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Keep aside., Place a crêpe on a dry, flat surface and arrange a portion of the apple filling on one half of the crêpe. Fold into a semi-circle and press gently., Repeat the step 1 to make 9 more apple crêpes., Place the crêpes on a serving plate and pour the warm glaze evenly over the crêpes., Serve immediately garnished with beaten whipped cream., Do not overcook the apples as the filling will become soggy, making it difficult to fill the crêpes.] | [Not Given] | apple-crepe--eggless-desserts-recipe-1287r |
| rcp793 | Apple Crisp Pudding | NA | NA | [sliced apples, whole wheat flour (gehun ka atta), soft butter, brown sugar, quick cooking rolled oats, cinnamon (dalchini), nutmeg (jaiphal) powder] | 15 mins | 0 mins | [Fruit Based Indian Desserts, Puddings, Baked, Christmas, Teachers Day, Valentines Day Indian recipes, Desserts for Entertaining] | 6Makes 6 servings | Indian | Unlike regular Puddings , which are soft and mushy, this apple pudding has a unique crumbly texture that will stand out as special. This special touch is brought out by topping the apple slices with a hand-mixed mixture of wheat flour, oats, brown sugar, butter and spices before baking. This mixture crisps when cooked, lending a memorable texture to the apple slices. Enjoy the Apple Crisp Pudding warm, soon after it is baked, to enjoy the maximum flavour of the spices and the best texture too. | [Combine the whole wheat flour and butter in a deep bowl, mix it lightly using your fingers., Add the brown sugar, oats, cinnamon powder and nutmeg powder and mix well., Spread the apple slices in an oven safe shallow glass dish overlapping each other., Add the prepared mixture evenly over it and press it very well using your fingers., Bake in a pre-heated oven at 180° c(360°f) for 20 to 25 minutes., Serve immediately.] | [Energy, 258 cal, Protein, 2.6 g, Carbohydrates, 38.7 g, Fiber, 4.1 g, Fat, 10.5 g, Cholesterol, 30 mg, Sodium, 118.3 mg] | apple-crisp-pudding-793r |
| rcp659 | Apple Crumble ( Microwave Recipes) | NA | NA | [plain flour (maida), salt, butter, brown sugar, sliced apples, cinnamon (dalchini) powder, lemon juice] | 10 mins | 10 mins | [Fruit Based Indian Desserts, Microwave, Father's Day, Children's Day, Thanksgiving, Indian Birthday Party, Western Party] | 4Makes 4 servings | Indian | Apple is a multi-talented fruit that can be baked, chilled, juiced and of course served as it is! it is especially useful in desserts, as a filling. The soft and moist yet crisp feel of apple is much liked by all, whether it is in the form of a crumble or a pie. This easy recipe can be made quickly using the Microwave and served with Rich Vanilla Ice-cream for an exotic feel. Remember to rub together the butter and flour until fine crumbs are formed. | [Sieve the flour and salt together into a bowl and rub in the butter until the mixture resembles fine bread crumbs., Add ¼ cup of sugar and mix well. Keep aside., Spread the apple slices evenly in a shallow dish, add the remaining ½ cup of sugar, cinnamon powder and lemon juice and mix well. Cover and microwave on high for 4 minutes., Top with the crumbled flour mixture and press very well and microwave on high for 6 minutes or until just set., Serve immediately.] | [Energy, 357 cal, Protein, 2.4 g, Carbohydrates, 52.5 g, Fiber, 2.8 g, Fat, 15.2 g, Cholesterol, 45 mg, Sodium, 174.5 mg] | apple-crumble--microwave-recipes-659r |
| rcp39019 | Apple Cucumber Juice | BreakFast | NA | [chopped apple, chopped cucumber, lemon juice] | 5 mins | 0 mins | [Breakfast, Indian Juices, Quick Breakfast Indian] | 4Makes 4 small glasses | Indian | apple cucumber juice recipe | apple cucumber lemon detox juice | cucumber apple juice benefits | healthy juice | apple cucumber juice is a nourishing concoction for early mornings. Learn how to make apple cucumber lemon detox juice. To make apple cucumber juice, add the apples and cucumber a few at a time in a hopper. Add lemon juice to the juice and mix well. Pour equal quantities of the juice into 4 individual glasses. Serve apple cucumber juice immediately. Cucumber apple juice benefits are many. Fibre-rich apples and juicy cucumber make a light and invigorating juice that helps to detoxify your body. Though some amount of fiber is lost in making the juice, you can benefit from the remaining. In this healthy juice, apple benefits are numerous because they contain a variety of phytochemicals, including quercetin and catechin, both of which are strong antioxidants. The antioxidants in apples help to reduce damage to cells, and hence prevent many chronic diseases like heart disease and various types of cancer. Cucumber is water filled with very few calories to offer. This apple cucumber lemon detox juice is good to make up for water needs of the day. The lemon juice in it is a good source of vitamin C. Both these nutrients together help to keep your skin glowing all day! This apple cucumber juice also lends other nutrients like phosphorus and magnesium – 2 key nutrients to maintain a healthy heart. Tips for apple cucumber juice. 1. Do not add extra sugar and thus extra calories. 2. Just make sure you have it as soon as it is blended and strained. This is to avoid the juice from changing its colour. Moreover, vitamin C is a volatile nutrient. Some of it is lost on exposure to air. 3. We do not recommend this juice for diabetics. Enjoy apple cucumber juice recipe | apple cucumber lemon detox juice | cucumber apple juice benefits | healthy juice | with recipe below. | [To make apple cucumber juice, add the apples and cucumber a few at a time in a hopper., Add lemon juice to the juice and mix well., Pour equal quantities of the juice into 4 individual glasses., Serve the apple cucumber juice immediately.] | [Energy, 64 cal, Protein, 0.6 g, Carbohydrates, 14.1 g, Fiber, 5.2 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 33.7 mg] | apple-cucumber-juice-39019r |
| rcp41821 | Apple Cucumber Parsley Infused Water | NA | NA | [apple cubes, cucumber slices, parsley] | 5 mins | 0 mins | [Low Cal Beverages, Healthy Indian Drinks and Juices, Detox Water, Fruit Infused Water, Low Calorie Drinks, Detox Water with Fruits, Spices and Herbs] | 1Makes 1 servings | Indian | Apple Cucumber Parsley Infused Water will curb your appetite. Try this unique flavorful blend of detox water as the blend of parsley and cucumber will help in flushing out the harmful toxins from your body and provide you a healthier skin. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the fruit and herbs in the pitcher along with water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The fruit and herbs can be discarded or more water can be added to make more detox water. Do not use the fruit and herbs for more than twice. You can also try other fruits and herbs combo like Strawberry Lemon Basil Infused Water and Sweet Lime Coriander Mint Infused Water . | [Put 2 apple cubes, a sprig of parsley, 2 cucumber slices and the remaining 2 apple cubes, a sprig of parsley and 2 cucumber slices in the infusing tube and close the lid., Fill ¾ of the bottle with water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 2 to 3 hours.] | [Energy, 4 cal, Protein, 0.1 g, Carbohydrates, 0.8 g, Fiber, 0.8 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 3 mg] | apple-cucumber-parsley-infused-water-41821r |
| rcp1897 | Apple Cups with Fresh Fruits | NA | Vegan | [apples, lemon juice, mixed fruits, strawberry jelly cubes, chaat masala] | 10 mins | 0 mins | [Fruit Based Indian Desserts, Children's Day, Indian Birthday Party, Island Party, Vegan, Vegan Desserts] | 4Makes 4 servings | Indian | This irresistible snack is a perfect example of culinary innovation. It is easy, quick and super tasty! All you need to do is make dainty cups out of apples, and fill it with mixed fruits and glistening strawberry jelly cubes flavoured with chaat masala. The chaat masala gives this dish a spicy touch and together with the juicy fruits, it causes a splurge of flavours on your palate! Feel free to mix-and-match different fruits and different flavoured jellies to make the Apple Cup with Fresh Fruits, so you end up with a different exciting creation every time! Check out our collection of Fruit Based Desserts that can turn an average meal into a memorable event. | [Cut the apples into 2 equal halves horizontally and scoop the centre portion of each halve with the help of a spoon., Rub a little lemon juice on the scooped portion of the apples to avoid it from turning brown., Divide the fruit salad into 4 equal portions and keep aside., Just before serving, put a portion of the fruit salad in each of the apple cup and serve immediately.] | [Energy, 119 cal, Protein, 1.2 g, Carbohydrates, 26.9 g, Fiber, 4.7 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 39.7 mg] | apple-cups-with-fresh-fruits-1897r |
| rcp4887 | Apple Jam | BreakFast | NA | [grated apples, sugar, lemon juice, cinnamon (dalchini) powder] | 5 mins | 0 mins | [Breakfast Microwave, Jams, Microwave, Microwave, Quick Indian Sweets, Foods to cook in October] | Makes 0.5 cup (7 tbsp ) | Indian | A rich, amber-coloured jam with a hint of lemon, the Apple Jam is a perfect accompaniment to a loaf of freshly baked bread, croissants, or pancakes too. Instead of adding cinnamon powder to the jam, you may also choose to dip a stick of cinnamon into the jam while it is still hot, and lid the jar for a while, allowing the flavour to ooze in naturally and mildly. The coarse texture, which results from grating rather than blending the apples, is a specialty of this jam. But, of course, the best part is that it can be prepared in a jiffy using the microwave oven, so you can prepare fresh jam anytime you wish to! | [Combine the apple and sugar in a microwave safe bowl and microwave on high for 2 minutes., Remove from the microwave and add the lemon juice and cinnamon powder. Mix well and microwave on high for another 2½ minutes., Cool and store refrigerated in an air-tight container. Use as required.] | [Energy, 31 cal, Protein, 0.1 g, Carbohydrates, 7.3 g, Fiber, 0.6 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 5.3 mg] | apple-jam-4887r |
| rcp42200 | Apple Jam with Cinnamon Recipe, Vegan and Gluten Free | NA | NA | [chopped apples, sugar, lemon juice, cinnamon (dalchini) powder] | 10 mins | 22 mins | [Jams, Children's Day, High Tea Party, Non-stick Pan, Sweet Recipes for Kids] | 1Makes 1 cup (14 tbsp ) | NA | Uncountable varieties of jam might be available in the market, but nothing can match the taste of fresh, homemade jam. It is not only tasty but also satisfying – those who make their own bread and jam consider it a matter of pride! Surprisingly, making jam is not always complex. There are some jams that are quite foolproof and can be made by anybody. This Apple Jam with Cinnamon is one such. Apple and cinnamon are a made-for-each-other combo, which feature in many dishes and desserts including the famous Apple Pie . Here again, the duo feature in all their glory, giving you an aromatic and aesthetically flavoured jam, which can be enjoyed with a buttery toast, plain bread or even roti! This jam can be stored at room temperature for 5 or 7 days, and for 15 days in the fridge. You can also try other popular jam recipes like Thousand Island Dresssing ( Fast Foods Made Healthy Recipe) and Strawberry Jam | [Combine all the ingredients along with 2 cups of water in a broad non-stick pan, mix well and cook on a medium flame for 20 minutes, while stirring occasionally., Mash it lightly and cook on a medium flame for 2 minutes, while stirring occasionally., Cool completely and store in an air-tight container. Use as required.] | [Energy, 63 cal, Protein, 0 g, Carbohydrates, 15.5 g, Fiber, 0.5 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 4.7 mg] | apple-jam-with-cinnamon-recipe-vegan-and-gluten-free-42200r |
| rcp43085 | Apple Juice Recipe, Homemade Healthy Apple Juice | NA | NA | [chopped apple, chopped ginger (adrak), lemon juice, water, ice-cubes] | 10 mins | 0 mins | [Indian Juices, Fresh Juices, Healthy Indian Fruit Juices] | 2Makes 2 glasses | Indian | apple juice recipe | homemade Indian apple juice | fresh apple juice with no sugar | with 10 amazing images. apple juice recipe is a healthy Indian fruit juice made with no sugar. Learn how to make homemade Indian apple juice. homemade Indian apple juice is a delightful and wholesome beverage that offers a refreshing taste and a lot of nutrients. Unlike store-bought apple juice, which contains added sugars and preservatives, homemade Indian apple juice is a pure and unadulterated expression of nature's goodness. To make apple juice, in a mixer combine chopped apple, ginger (adrak), lemon juice, 1/2 cup of water and ice cubes and blend well till smooth and frothy. Serve the apple juice immediately. Main ingredients of apple juice: Apples: Being low in sodium, apples are effective against high blood pressure because of its diuretic effect. Don't peel the fruit to get maximum apple benefits. Two-thirds of the fibre and lots of antioxidants are found in the peel. Ginger: Add 1 tsp chopped ginger (adrak). Ginger adds a spicy, warm, and zesty flavor to apple juice, which complements the sweetness of the apples and creates a more complex and intriguing flavor profile. Ginger is an effective cure for congestion, sore throat, cold and cough. It aids digestion and relieves constipation. Lemon juice. Lemon juice adds a bright, tart flavor to apple juice, which balances out the sweetness of the apples and creates a more complex and refreshing flavor profile. Lemon juice can help to prevent the browning of apple juice and is a natural preservative due to its acidic nature. Lemon is a very good source of vitamin C and thus helps in the production of white blood cells and antibodies in the blood which attacks invading microorganisms, prevents infection and builds immunity. Pro tips for apple juice. 1. Leaving the peels on when juicing can significantly boost the nutrient content of the juice. Apple peels are a good source of fiber, which can aid in digestion and promote gut health. Two-thirds of the fibre and lots of antioxidants are found in the peel. 2. Remember to wash your apple well to remove any remnant pesticides or wax, before consuming. Wash the apples first. Hold the apple under running water or immerse in a deep bowl and gently rub it with your hands to remove any loose dirt. Use a clean kitchen towel or paper towel to gently pat the apple dry. For a deeper clean, you can soak the apples in a solution of 1 tablespoon of baking soda in lots of water for about 8 minutes. Rinse after soaking. The other option is that you can rinse the apples in 1 tbsp vinegar and lots of water for 8 minutes. Rinse after soaking. Enjoy apple juice recipe | homemade Indian apple juice | fresh apple juice with no sugar | with step by step photos. | [To make apple juice, in a mixer combine chopped apple, ginger (adrak), lemon juice, 1/2 cup of water and ice cubes and blend well till smooth and frothy., Serve the apple juice immediately.] | [Energy, 77 cal, Protein, 0.4 g, Carbohydrates, 17.2 g, Fiber, 4 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 32.8 mg] | apple-juice-recipe-homemade-healthy-apple-juice-43085r |
| rcp6213 | Apple Magic, Lemony Apple Juice | NA | NA | [apple cubes, lemon juice, crushed ice] | 10 mins | 0 mins | [Indian Beverages, Indian Drinks, Indian Juices, Juicer and Hopper, Quick Healthy Recipes, Recipes for Toddlers (1-3 Years), Kids Weight Loss, Pregnancy] | 2Makes 2 small glasses | Indian | lemon apple juice recipe | lemon and apple juice benefits | apple lemon cooler | how to make apple and lemon juice | lemon apple juice is a healthy, refreshing and energising Indian potion for early morning. Learn how to make apple and lemon juice. To make lemon apple juice, add the apple cubes a few at a time in the juicer. Add the lemon juice and mix well. Add some crushed ice in 2 individual glasses and pour equal quantities of the juice over it. Serve apple lemon cooler immediately. “An apple a day keeps the doctor away”, says the proverb and it's almost true. Apples are a storehouse of fibre which helps to keep your digestive tract healthy. Apples contain an enzyme called 'polyphenolase', which when comes in contact with oxygen produces coloured phenolic compounds that impart undesirable brown colour to the pieces. However, some amount of fibre is lost in the process of juicing. Hence we recommend that you use a high quality blender and not strain the juice, to benefit the most from apple lemon cooler. A dash of lime cuts through the sweetness perfectly and zips up the flavour of this apple and lemon juice. It also adds enough vitamin C. This key nutrient is important to build immunity and fight diseases. With 108 calories per glass, this sugar free nourishing drink is a great addition to your breakfast. From kids to adults to senior citizens and even pregnant women all can indulge into this apple and lemon juice. You can serve it to kids after play time when they need an energy boost and make up for their water requirement too! Tips for lemon apple juice. 1. To prevent the apple from browning, cut the apples just before juicing or simply squeeze lemon juice over the pieces. 2. Use unpeeled apples preferably, as much of the fibre lies beneath the skin of the fruits. 3. Serve it immediately to benefit from the vitamin C from lemon juice. This is because vitamin C is a volatile nutrient and some of it is lost on exposure to air. 4. We do not recommend this juice for diabetics as it can be a dose of excess carbs at a time. Enjoy lemon apple juice recipe | lemon and apple juice benefits | apple lemon cooler | how to make apple and lemon juice. | [Add the apple cubes a few at a time in the juicer., Add the lemon juice and mix well., Add some crushed ice in 2 individual glasses and pour equal quantities of the juice over it., Serve the lemony apple juice immediately., This recipe doesn’t turn out good in a mixer because the texture of ingredients like apple is very hard., This recipe makes use of unpeeled fruits and vegetables, hence take care to clean and wash them well before chopping, to get rid of dirt, germs and chemical residues.] | [Energy, 108 cal, Protein, 0.4 g, Carbohydrates, 24.4 g, Fiber, 5.7 g, Fat, 1 g, Cholesterol, 0 mg, Sodium, 48.9 mg] | apple-magic-lemony-apple-juice-6213r |
| rcp33702 | Apple Pancake, Healthy Diabetic Dessert Recipe | NA | NA | [whole wheat flour (gehun ka atta), salt, melted butter brush (for greasing), apple wedges, cinnamon (dalchini), lemon juice, sugar substitute] | 15 mins | 15 mins | [French Desserts, Indian Sweet Pancakes / Crepes, Shallow Fry Indian, Non-stick Pan, Diabetic Desserts] | 7Makes 7 crepes | Indian | The aroma of apples stewed with cinnamon is just too hard to resist! The fruity and spicy aroma and flavour are guaranteed to delight the taste buds. While this combo has proved its worth in many forms ranging from pies to cakes, here we have harnessed it to make a delightfully tasty but easy dessert, which is acceptable for diabetics too! We have used whole wheat flour instead of maida and cornflour to make the pancakes, as these refined flours will raise blood sugar levels rapidly. The healthy pancakes are then stuffed with fibre-rich apples, tinged with cinnamon and a dash of lemon. Cinnamon, apart from giving the Apple Pancake an awesome flavour, is also very helpful in controlling blood sugar levels. Diabetics can enjoy the Apple Pancake as a dessert, occasionally. Do try other desserts like Coffee Mousse or Soya Chocolate Pancakes with Strawberry Sauce . | [Combine the whole wheat flour, salt and 1¼ cups of water in a deep bowl and whisk well. Keep aside., Heat a non-stick tava (griddle) and grease it with a little melted butter., Pour ¼ cup of the batter over it and cook using very little melted butter till it turns light brown in colour., Turn the pancake around and cook on the other side as well., Repeat steps 2 to 4 to make 6 more pancakes. Keep aside., Combine the apples, cinnamon stick, lemon juice and 2 tbsp of water in a broad non-stick pan and mix gently. Cover with a lid and cook on a medium flame for 4 minutes while tossing it occasionally., Switch off the flame, add the sugar substitute and toss gently. Keep aside., Place a pancake on a clean dry surface, put 4 cooked apples on one side of the pancake and fold to make a semi-circle., Repeat step 1 to stuff 6 more pancakes., Serve immediately.] | [Energy, 89 cal, Protein, 1.8 g, Carbohydrates, 18.9 g, Fiber, 3.8 g, Fat, 0.9 g, Cholesterol, 1.1 mg, Sodium, 24.3 mg] | apple-pancake-healthy-diabetic-dessert-recipe-33702r |
| rcp2250 | Apple Pie ( Pleasures Of Vegetarian Cooking ) | NA | NA | [shortcrust pastry, cooking apples, lemon juice, cinnamon (dalchini) powder, sugar, milk, vanilla ice-cream fresh cream] | 15 mins | 40 mins | [Fruit Based Indian Desserts, Christmas, Thanksgiving] | 8Makes 8 servings | Indian | Apple pie is an old time favorite. Apples are cored and then lemon juice, sugar and water added and cooked until the water evaporates. The apple stew is placed between the short crust pastry and baked in a oven. Stewed apples with cinnamon in a short crust pastry taste great. Serve with vanilla ice cream. | [Mix the lemon juice and 1/2 teacup of water., Peel, core and slice the apples and add the lemon juice and water., Add the sugar and cook until pulpy and all the water evaporates., Add the cinnamon powder and mix well., Divide the pastry dough into two parts., Roll out one part one on a lightly floured board to fit a 175 mm. Or 200 mm. (7" or 8") diameter pie dish., Place it in an ungreased pie dish of this size. Prick with a fork all over,, Bake in a hot oven at 450°f for about 6 minutes., Remove from the oven and fill up with the prepared apple stew., Roll out the remaining dough to fit the top of the pie. Put it over the pie and seal the edges by pressing with a fork., Make a few slits on the top with a sharp knife for the steam to escape., Brush with a little milk or beaten egg for the glaze., Bake in a hot oven at 450 f. For 10 to 15 minutes., Cool the pie and cut into slices., Serve with vanilla ice-cream or fresh cream.] | [Not Given] | apple-pie--pleasures-of-vegetarian-cooking--2250r |
| rcp41607 | Apple Pie Smoothie, Stewed Apple and Cinnamon Smoothie | BreakFast | NA | [apple cubes, cinnamon (dalchini) powder, milk, curds (dahi), nutmeg (jaiphal) powder, honey] | 5 mins | 12 mins | [Indian Milkshakes & Smoothies, Mixer, Non-stick Pan, Quick 4 Ingredients, Indian Breakfast Recipes for Kids, Sweet Recipes for Kids, Kids After School] | 2Makes 2 glasses | Indian | Think apple pie and what are the sensory cues that come to mind? The rich flavour of cooked apple with strong tints of cinnamon and a touch of nutmeg. Well, this Apple Pie Smoothie replicates the same experience, in a much easier form. Here, the apples are cooked with spices and blended with milk and curds, to get an exotic smoothie with a really luscious consistency. The result is an easier, quicker and equally tasty replica of the all-time favourite Apple Pie . Other must-try smoothie recipes include the Mango Banana Smoothie and Melon Smoothie . | [Combine the cinnamon and 1 cup of water in a broad non-stick pan, mix well and boil on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the apples, mix well and cook on a medium flame for 9 minutes, while stirring occasionally. Keep aside to cool completely., Combine all the remaining ingredients along with the cooked apples in a mixer and blend till smooth., Pour equal quantities of the smoothie into 2 individual glass and serve chilled.] | [Energy, 246 cal, Protein, 4.6 g, Carbohydrates, 37 g, Fiber, 3.8 g, Fat, 7.1 g, Cholesterol, 16 mg, Sodium, 52.3 mg] | apple-pie-smoothie-stewed-apple-and-cinnamon-smoothie-41607r |
| rcp3476 | Apple Rabadi, Diabetic Friendly | NA | NA | [low-fat milk, grated apples, cardamom (elaichi) powder, nutmeg (jaiphal) powder, sugar substitute] | 5 mins | 15 mins | [Rajasthani Mithai, Sweets, Traditional Indian Mithai, Rabdi, Diwali, Raksha - Bandhan, Non-stick Pan, Quick Indian Sweets] | 3Makes 3 servings | Rajasthani | Low fat milk thickened with apple. The addition of nutmeg and cardamom blends well with the subtle flavours. Try not to peel the apple, as much of the fibre is present in the peel and just below it. Select sweet apples for this recipe, as sharp apples can split the rabadi bitter and so render it useless. Also try other diabetic friendly Indian sweets like Paneer Kheer and Malai Peda . | [Bring the milk to boil in a deep non-stick pan and simmer it for 10 to 12 minutes, while stirring in between and scraping the sides of the pan., Add the grated apple, mix well and simmer for another 2 to 3 minutes, while stirring in between and scraping the sides of the pan., Add the cardamom powder and nutmeg powder, mix well and keep aside to cool., Once the rabadi¸ has been cooled, add the sugar substitute, mix well and refrigerate for at least 1 hour., Serve chilled., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 83 cal, Protein, 7 g, Carbohydrates, 12.9 g, Fiber, 0.7 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 106.2 mg] | apple-rabadi-diabetic-friendly-3476r |
| rcp1417 | Apple Rolls with Vanilla Cream | NA | NA | [whole wheat flour (gehun ka atta), oil, salt, whole wheat flour (gehun ka atta), sliced apples, brown sugar, cinnamon (dalchini) powder, oil, low-fat butter, vanilla cream] | 10 mins | 15 mins | [Fruit Based Indian Desserts, Low Cal Sweets / Desserts, Baked, Desserts for Entertaining, Oven, Deep Pan, Calcium Rich Desserts] | 5Makes 5 rolls | Indian | Apple rolls, a healthier version of apple pie that is so flavourful when served with vanilla cream, the little effort that goes into this will earn you multiple times more praise! The dough has been prepared with whole wheat flour that enhances the fibre content. | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough water., Divide the dough into 5 equal portions and roll each potion into a 125. Mm (5”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook each chapati lightly on a medium flame on both the sides. Keep aside., Combine the apple slices, brown sugar and ½ cup of water in a broad non-stick pan, mix well an cook on a medium flame for 8 to 10 minutes or till the apples turn soft, while stirring occasionally., Remove from the flame and mash the apple mixture coarsely using a potato masher., Add the cinnamon powder and mix well., Cool slightly and divide it into 5 equal portions., Place a chapati on a clean, dry surface and place a portion of the stuffing at one end and roll it up tightly., Repeat steps 1 and 2 to make 4 more rolls., Grease a baking tray using oil, place the rolls in it and brush them lightly with butter., Bake in a pre-heated oven at 200°c (400°f) for 10 minutes, turning them once after 8 minutes., Serve immediately with vanilla cream.] | [Energy, 89 cal, Protein, 1.7 g, Carbohydrates, 16.1 g, Fiber, 3 g, Fat, 2.2 g, Cholesterol, 1 mg, Sodium, 18.7 mg] | apple-rolls-with-vanilla-cream-1417r |
| rcp1414 | Apple Slices with Vanilla Cream ( Low Calorie Healthy Cooking) | NA | NA | [apples, vanilla cream] | 5 mins | 10 mins | [Fruit Based Indian Desserts, Low Cal Sweets / Desserts, Steam, Indian Birthday Party, Quick Indian Sweets, Sweet Recipes for Kids] | 6Makes 6 servings | Indian | A healthy sweet treat, which can be enjoyed by all the age groups. | [Core out the centres of the apples and then cut into round slices., Steam the apple slices until soft., Arrange the apple slices on a plate and pour the vanilla cream on top. Place in the refrigerator., Serve cold.] | [Energy, 95 cal, Protein, 1.4 g, Carbohydrates, 20.6 g, Fiber, 4.5 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 55.9 mg] | apple-slices-with-vanilla-cream--low-calorie-healthy-cooking-1414r |
| rcp36264 | Apple Smoothie ( Burgers and Smoothie Recipe) | BreakFast | NA | [chopped apples, strawberry crush, curds (dahi), vanilla ice-cream, crushed ice] | 5 mins | 0 mins | [Indian Milkshakes & Smoothies, Fruit Based Indian Desserts, Quick Breakfast Indian, Quick 4 Ingredients, Soluble Fibre Indian Diet, Kitty Party Drinks, Mocktails, Foods to cook in October] | 2Makes 2 big glasses (2 big glass ) | Indian | You can never go wrong with apples! you can confidently use apples in any smoothie, especially along with any fruit-based crush readily available in the market. Since both strawberry crush and vanilla ice-cream are used, there is no need to add any extra sugar for the apple smoothie. | [Combine the curds, strawberry crush, vanilla ice-cream and apples and blend in a juicer till the mixture is smooth and frothy., Pour equal quantities of the smoothie into 2 individual glasses., Serve immediately topped with 2 tbsp of crushed ice in each glass.] | [Energy, 354 cal, Protein, 4.1 g, Carbohydrates, 65.5 g, Fiber, 2.8 g, Fat, 7.9 g, Cholesterol, 4.8 mg, Sodium, 30.1 mg] | apple-smoothie--burgers-and-smoothie-recipe-36264r |
| rcp1879 | Apple Soda, Indian Style Apple Fizz with Mint Leaves | NA | NA | [apple juice, soda, chopped apples, chopped mint leaves (phudina), honey] | 5 mins | 0 mins | [Indian Drinks / Sharbats, Indian Mocktails, Christmas, Children's Day, Indian Birthday Party, High Tea Party, Cocktail Party] | 2Makes 2 glasses | Indian | apple soda recipe | apple fizz | homemade apple soda drink for kids | Indian style apple soda is a refreshing drink that will send a stream of energy bursting through your body and boost your spirits as well. Learn how to make homemade apple soda drink for kids. To make apple soda, combine the apple juice, soda, chopped apple, mint leaves and honey and mix well. Serve immediately. Quite simple to make, the apple fizz involves perking up apple juice with soda and mint leaves. What makes this drink so special is that it packs in a lot more fun along with the fizz for the kids to enjoy with their friends! The mint leaves give the drink a herby touch, which balances the sweetness of the apples beautifully. Likewise, the addition of chopped unpeeled apples gives the drink a vibrant colour and a nice crunch too. You will thoroughly enjoy the myriad flavours and textures that this Indian style apple soda presents. This homemade apple soda drink for kids is perfect for any kids party – be it a birthday party of just a play date. Assemble it in front of the kids and let them enjoy it with friends, games, dance and music. You can also serve delectable nibbles like Crusty Potato Fingers, Onion Rings and Spaghetti Balls to go down as a treat with this refreshing drink. Tips for apple soda. 1. Use readymade apple juice only for best flavour. 2. Make sure the soda is absolutely chill because adding ice separately will dilute the drink. 3. Honey can be avoided if you wish to, since the readymade apple juice is also slightly sweet. Enjoy apple soda recipe | apple fizz | homemade apple soda drink for kids. | [To make apple soda, combine all the ingredients in a deep bowl and mix well., Pour equal quantities of the apple soda into 2 glasses and serve immediately.] | [Energy, 111 cal, Protein, 0.3 g, Carbohydrates, 26.9 g, Fiber, 3.4 g, Fat, 0.6 g, Cholesterol, 0 mg, Sodium, 33.6 mg] | apple-soda-indian-style-apple-fizz-with-mint-leaves-1879r |
| rcp40469 | Apple Stew for Babies | NA | NA | [chopped apple] | 2 mins | 8 mins | [Healthy Indian Recipes, Non-stick Pan, Recipes for Weaning, Recipes for Weaning (8 to 9 months), Cereals and Pulses for 8 to 9 months Baby, Babies recipes, 6 to 18 months, Typhoid] | Makes 0.5 cup | Indian | apple stew for babies | stewed apples for babies | apple puree for babies | soft food for babies | with 15 amazing images. At 8 to 9 months, babies start getting more active – and, of course, naughtier too. Naturally, they need more energy and more nutrients to fuel their activities and growth. By now, your baby will be used to liquid foods like the Apple Punch and so this recipe represents the next stage, of having cooked and puréed fruits. Apple Stew for Babies is a tasty recipe served by most mums, and is liked by most babies as well. Stewed Apple for Babies is a soft food for babies in which apple is chopped and cooked in water, cooled and blended with little water to get the right consistency of puree which babies enjoy. Since the chopped apple in this Apple Stew for Babies have been cooked, the oxidation effect and the colour change are not seen instantly which is common in chopped or grated apple. The fiber from the apple in apple puree for babies aids in digestion. It is an good source of energy for growing babies as well. Enjoy how to make apple stew for babies | stewed apples for babies | apple puree for babies | soft food for babies | recipe with detailed step by step photos below. | [To make apple stew for babies, combine the apples and ½ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 8 minutes, while stirring occasionally., Cool slightly and blend in a mixer along with 2 tbsp of warm water till smooth., Serve the apple stew for babies immediately.] | [Energy, 51 cal, Protein, 0.2 g, Carbohydrates, 11.7 g, Fiber, 2.8 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 24.4 mg] | apple-stew-for-babies-40469r |
| rcp40319 | Apple Sticks ( Tiffin Recipe) | Lunch | NA | [apple sticks, lemon juice, salt] | 2 mins | 0 mins | [School Time Snacks, Indian Tiffin Box, Lunch box, Dabba, Kids Tiffin Box, Teething Recipes for Babies, Thalassemia, Soluble Fibre Indian Diet] | 1Makes 1 cup | Indian | An apple a day keeps the doctor away, but sometimes it can be a real challenge making your kids eat up this wonder fruit, especially on school days when you cannot run behind them! Here is how you can serve it up in their snack box. Adding a dash of lemon juice to neatly cut Apple Sticks not only gives it an irresistibly tangy flavour but also rules out discolouration, ensuring that the apples look appealing even after 4 hours. This will make the kids reach out for a piece as soon as they open their boxes! | [Combine all the ingredients in a deep bowl and mix well., Pack in an air-tight tiffin box.] | [Energy, 70 cal, Protein, 0.3 g, Carbohydrates, 15.8 g, Fiber, 3.7 g, Fat, 0.6 g, Cholesterol, 0 mg, Sodium, 32 mg] | apple-sticks--tiffin-recipe-40319r |
| rcp3062 | Apple Strawberry Purée ( Baby and Toddler Recipe) | NA | Veg | [apple, strawberry, milk] | 10 mins | 0 mins | [No Cooking Veg Indian, Mixer, Kids High Energy Indian Foods, Kids Calcium Rich Indian recipes, Kids Recipes for Increasing Immunity, Recipes for Weaning (8 to 9 months)] | Makes 0.5 cup | Indian | Strawberries are sharper in flavour than other fruits, so use a mild fruit like apple to tone it down. Milk provides calcium and strawberries supplement it with vitamin c which is extremely essential to strengthen your baby's immunity. You can also use bananas instead of apples. | [Liquidise the apples and strawberries together in a blender., Strain to remove the strawberry seeds., Add the milk, mix well and serve immediately.] | [Amt, 182 gm, Energy, 119 kcal, Protein, 1.8 gm, Cho, 20.6 gm, Fat, 2.6 gm, Vit-A, 54.5 mcg, Vit-C, 20.2 mg, Calcium, 85.4 mg, Iron, 1.5 mg, F.Acid, 1.7 mcg, Fibre, 1.6 gm] | apple-strawberry-purée--baby-and-toddler-recipe-3062r |
| rcp1310 | Apple Strudel | NA | NA | [plain flour (maida), powdered sugar, salt, oil, butter, bread crumbs, chopped apples, raisins (kismis), black currants, sugar, cinnamon (dalchini) powder, grated lemon rind, brown sugar, lemon juice, icing sugar powdered sugar] | 30 min. | 0 mins | [Fruit Based Indian Desserts, Thanksgiving] | 5Serves 4 to 6. | Indian | A traditional Austrian classic of apples cooked with bread crumbs and raisins in a light paper-thin pastry. | [Sieve together the flour, sugar and salt., Make a well in the centre and add the oil., Add warm water gradually, stirring with a fork to make a soft sticky dough., Knead the dough., Form into a ball, place in a bowl and cover with a warm cloth. Leave to rest for 1 hour., Melt half the butter in a pan and fry the bread crumbs until they are crisp and golden., Add the remaining ingredients and cook for 3 to 4 minutes until the apples soften., Using a rolling pin, roll out the dough into a rectangle as thinly as possible, lifting and turning it to prevent it from sticking., Using the back of your hands, gently stretch the dough, working from the centre to the outside until it is paper thin., You should be able to read through the dough, but to do this takes years of practice and patience., Leave the dough to rest for 15 minutes., Melt the remaining butter and use most of it to brush all over the dough. Spread the filling on the dough to within 25 mm. (1") of the edges., Lift the two corners of the dough nearest to you and roll the dough away from you. Place the dough on a greased baking sheet and form into a horseshoe., Brush all over with the remaining melted butter., Bake in a preheated oven at 200 degree C (400 degree F) for 15 minutes, then lower the heat to 150 degree C (300 degree F) and bake for an additional 30 minutes., Serve warm or cold, dusted with icing sugar and cut into slices.] | [Energy, 666 cal, Protein, 6.8 g, Carbohydrates, 107.6 g, Fiber, 2.3 g, Fat, 23.1 g, Cholesterol, 50 mg, Sodium, 497.9 mg] | apple-strudel-1310r |
| rcp22612 | Apple Tea, Lebanese Apple Tea | NA | NA | [grated apples, sugar, lemon juice, green tea bags, cinnamon (dalchini)] | 10 mins | 8 mins | [Lebanese Beverages, Tea, Chai, High Tea Party, Pan, Foods to cook in October] | 3Makes 2.75 cups | Lebanese | apple tea recipe | Lebanese apple tea | apple cinnamon tea | hot apple tea | with 14 amazing images. apple tea recipe | Lebanese apple tea | apple cinnamon tea | hot apple tea is an excellent hot beverage with contrasting sweet and sour flavours. Learn how to make apple cinnamon tea. To make apple tea, heat 3 cups of water in a deep sauce pan, add the apples, sugar and lemon juice, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Add 2 green tea bags and cinnamon sticks, mix well and cover with a lid and keep aside for 15 minutes. Strain the apple tea and serve immediately. Here is a zesty cuppa from Lebanon! Apple cinnamon tea is a unique beverage made by infusing green tea with cinnamon and stewed apples. A squeeze of lemon added while stewing the apples gives the drink a tangy twist, making it very appealing to the taste buds. You will surely enjoy this fruit infused cuppa. This hot apple tea has a different taste, which is soothing, exciting as well as refreshing – something that has to be experienced to be understood. Try other flavoured teas like the Elaichi Tea and Kashmiri Kahwa. Tips for Lebanese apple tea. 1. Grate the apple just before making the tea, as they tend to turn discolour on exposure to air. 2. You can squeeze the apple in the strainer to make the tea more flavourful. 3. As a healthy option, you can substitute sugar with honey. But remember to add honey after straining the tea. Enjoy apple tea recipe | Lebanese apple tea | apple cinnamon tea | hot apple tea | with step by step photos. | [To make apple tea, heat 3 cups of water in a deep sauce pan, add the apples, sugar and lemon juice, mix well and cook on a medium flame for 6 minutes, while stirring occasionally., Add 2 green tea bags and cinnamon sticks, mix well and cover with a lid and keep aside for 15 minutes., Strain the apple tea and serve immediately.] | [Energy, 72 cal, Protein, 0.8 g, Carbohydrates, 16.5 g, Fiber, 1.1 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 9.1 mg] | apple-tea-lebanese-apple-tea-22612r |
| rcp3052 | Apple Water for Babies | NA | NA | [grated apples] | 3 mins | 4 mins | [Non-stick Pan, Recipes for Weaning] | 1Makes 0.75 cup | NA | Apple water for babies | apple punch for babies | how to make apple water for babies | with 12 amazing images. An apple a day keeps the doctor away, but this is one fruit that babies initially have trouble digesting in the raw form. So, this apple water for babies is a wonderful way of introducing apples to your baby's diet ate around 6 to 7 months during the early stages of weaning. As your little one grows older (8 to 9 months) and is able to digest this apple punch for babies easily, apples can be stewed in lesser water to make a purée and served to the babies without straining as shown in the recipe of Apple Stew. Enjoy how to make Apple water for babies | apple punch for babies | how to make apple water for babies | with detailed step by step photos below. | [To make apple water for babies , boil ¾ cup of water in a broad non-stick pan., Add the apples and mix well. Cover with a lid and keep aside for 10 minutes., Strain it using a strainer., Serve the apple water for babies lukewarm., Since this is prepared by steeping apples in hot water, it contains mild, water-soluble nutrients that can be easily digested by your baby.] | [Not Given] | apple-water-for-babies-3052r |
| rcp783 | Apple, Banana and Date Salad | NA | Veg | [apple cubes, sliced bananas, chopped dates (khajur), pineapple juice, lemon rind, lemon juice, mustard (rai / sarson) powder, powdered sugar, salt] | 10 mins | 10 mins | [Healthy Indian Recipes, Indian Salads, Indian Fruit Salad Recipes, Quick Indian Salads, Wholesome Salads (Salads that make a meal), Healthy Indian Salads, Indian Healthy Veg Snack] | 4Makes 4 servings | Indian | It is the dressing that transforms the simple combination of apples, bananas and dates into an exotic and tongue-tickling salad! You are sure to have tried varied dressings ranging from honey-based and lemon-based to olive oil-based and curd-based ones. The Apple. Banana and Date Salad features a totally off-beat dressing made of pineapple juice and lemon juice perked up with lemon rind, mustard powder and other peppy ingredients, which make the salad a totally out-of-the-world experience! Fruit based salads make a meal special and are traditional favorites as a side dish to the Main Course or at any parties, be it a Western Party , a Barbeque Party or an Island Party . | [Combine all the ingredients along with the prepared dressing in a deep bowl and toss well., Serve immediately.] | [Energy, 93 cal, Protein, 0.6 g, Carbohydrates, 21.6 g, Fiber, 4 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 39.2 mg] | apple-banana-and-date-salad-783r |
| rcp3991 | Apricot and Custard Ice-cream | NA | NA | [dried apricots (kummani / jardalu), milk, flavoured custard powder, sugar, fresh cream] | 10 mins | 20 mins | [Dry Fruit Flavours, Indian Ice Creams, Indian Sorbets / Indian Frozen Desserts, Desserts for Entertaining] | 5Makes 4 to 6 servings | Indian | Flavoured with vanilla custard powder rather than vanilla essence, this ice-cream has a richer flavour and a smoother mouth-feel as well, thanks to the extra thickening provided by custard powder. As always, proper proportions of milk and cream work their magic is providing this ice-cream an irresistible creaminess. An abundance of deseeded apricots impart nice tangy breaks in every mouthful of this delicious Apricot and Custard Ice-Cream. | [Combine the apricots and 1 cup of hot water in a deep bowl and keep aside to soak for 1½ hours., Do not strain. Deseed the apricots and boil with the same water in a deep pan for 6 minutes, while stirring occasionally. Keep aside., Combine the custard powder and ½ cup of cold milk in a bowl, mix well and keep aside., Heat the remaining 2 cups of cold milk and sugar in a deep non-stick pan and bring to a boil., Add the custard-milk mixture, mix well and cook on a medium flame for 4 minutes, while stirring continuously. Cool completely., Add the cooked apricots and fresh cream and mix well., Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set., Pour the mixture into a mixer and blend till smooth., Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set., Scoop and serve immediately.] | [Energy, 306 cal, Protein, 5.1 g, Carbohydrates, 37.4 g, Fiber, 0.7 g, Fat, 12.9 g, Cholesterol, 16 mg, Sodium, 28.1 mg] | apricot-and-custard-ice-cream-3991r |
| rcp3057 | Apricot and Fig Puree | NA | Veg | [dried apricots (kuumani/jardalu), dried figs (anjeer), milk] | 7 to 8 mins. | Nil. | [No Cooking Veg Indian, Mixer, Quick Indian recipes for Kids, Recipes for Weaning, Kids Calcium Rich Indian recipes] | Makes 1/2 cup. | Indian | Most babies take to figs very enthusiastically because of their mildly sweet taste and grainy texture - something new for their palates. Apricot and fig puree, thinned down with milk, is a good combination rich in vitamin A and fibre. Milk adds calcium which is required for the healthy development of your baby's bones. | [Soak the apricots and figs in lukewarm water for about half an hour. Drain both the apricots and figs and deseed the apricots., Add milk it and liquidise in a blender to make a smooth purée., Strain to remove the seeds of the figs. Serve immediately.] | [Amt, 70 gm, Energy, 76 kcal, Protein, 2.2 gm, Cho, 7.7 gm, Fat, 3.0 gm, Vit-A, 98.2 mcg, Vit-C, 1.3 mg, Calcium, 112.3 mg, Iron, 0.5 mg, F.Acid, 2.5 mcg, Fibre, 0.5 gm] | apricot-and-fig-puree-3057r |
| rcp4729 | Apricot Mousse | NA | NA | [dried apricot purée, beaten whipped cream, condensed milk, coarsely crushed digestive biscuits, beaten whipped cream] | 10 mins | 0 mins | [Dry Fruit Flavours, Mousse, Desserts for Entertaining, Western Party, Quick Indian Sweets, Quick Desserts] | 2Makes 2 servings | Indian | A dry fruit based dessert, ready in minutes, the Apricot Mousse has a pleasant colour, taunting aroma, soothing taste and rich texture, all of which make it a star on the dinner table! The mellow flavour of apricot is well-balanced by the giddy sweetness of condensed milk, which in turn is sobered by the nutty texture and slight saltiness of crushed digestive biscuits. Altogether, these ingredients result in an aesthetically indulgent mouth-feel that will please one and all. | [Combine the apricot purée and condensed milk in a deep bowl and mix well., Add the beaten whipped cream and digestive biscuits and fold gently., Pour equal quantities of the mousse into 2 individual bowls and refrigerate for 2 hours., Serve chilled garnished with swirls of beaten whipped cream., To make ¾ cup of apricot purée, soak 1 cup of apricots in hot water for 15 minutes. Drain, remove and discard the seeds and grind them to a smooth purée in a mixer, using 2 tbsp of water., Biscuits used in this recipe are best crushed using a rolling pin than a mixer. To do this, place the biscuits on a butter paper or a rolling board and crush them finely or coarsely (as per the recipe requirement) using a rolling pin.] | [Energy, 287 cal, Protein, 3 g, Carbohydrates, 32.8 g, Fiber, 0 g, Fat, 16.1 g, Cholesterol, 0 mg, Sodium, 42.3 mg] | apricot-mousse-4729r |
| rcp110 | Apricot Sauce, Used in Desserts | NA | NA | [dried apricots (kummani / jardalu), sugar, lemon juice] | 2 mins | 5 mins | [Indian Dips / Sauces, Basic Indian Dessert Recipes, Non-stick Pan, Quick Indian Dips, Gravies & Sauces] | 1Makes 1 cup (14 tbsp ) | Indian | Easy to make, beautiful to behold and absolutely tasty, the Apricot Sauce has all the attributes you would desire in a dessert topping! Above all, it has a really tanatalising aroma, which is sure to draw everybody’s attention. The use of lemon juice seems to accentuate the aroma further, while also giving the sauce a refreshing tang. This Apricot Sauce adds a lovely touch to desserts like mousses , puddings and pies It takes less than ten minutes to cook, blend and strain this sauce. You just need to remember to soak the dried apricots an hour earlier. | [Wash the apricots, add enough hot water and apricots in a deep bowl and soak for 1 hour. Drain., Deseed and roughly chop them., Combine the apricots, sugar and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 5 minutes., Cool completely and blend in a mixer till smooth., Strain the mixture using a strainer., Add the lemon juice and mix well. Use as required.] | [Energy, 37 cal, Protein, 0.1 g, Carbohydrates, 9 g, Fiber, 0.3 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 0.8 mg] | apricot-sauce-used-in-desserts-110r |
| rcp22594 | Arabic Salad | NA | NA | [iceberg lettuce, torn into pieces, cherry tomatoes, halved, cucumber cubes, green olives, black olives, chopped mint leaves (phudina), lemon juice, Baharat, pomegranate (anardana) powder, salt] | | | [Jain Pickles / Chutneys / Raita / Salad, Jain International, Lebanese Salads, Light Salads, Indian Salads with dressing, Quick Indian Salads, Toss & Mix Salads (No cooking)] | 4Makes 4 servings | Jain | The salad is traditionally flavoured with sumac powder, which is a Middle Eastern spice made from the berries of the sumac bush. The powder has a tart flavour thus we have substituted it with pomegranate powder and lemon juice. It is worth hunting down if you possibly can. But the salad is equally delicious even if you can't find it. | [Combine all the ingredients, pour the dressing on top and serve immediately.] | [Not Given] | arabic-salad-22594r |
| rcp34007 | Arabic Salad ( Soups and Salads Recipe ) | NA | NA | [lemon juice, baharat powder, pomegranate seeds (anardana ) powder, salt, iceberg lettuce, cherry tomatoes, cucumber cubes, olives, black olives, chopped mint leaves (phudina)] | 5 mins | 0 mins | [Light Salads, Indian Salads with dressing, Toss & Mix Salads (No cooking)] | 4Makes 4 servings | Indian | Salads are an integral part of an arabian meal and accompany their main meals. This salad is rich in colour and uses up all the vegetables and ingredients that are easily available in the region. In this version we’ve used the beautiful cherry tomatoes, green and black olives, mint and iceberg lettuce all tossed in with a tangy dressing that uses pomegranate powder, and the special baharat powder that brings in a unique flavour. It is different and exotic! | [Immerse the lettuce leaves in ice - cold water for 10 minutes and drain well. This will make them crisp., Combine all the ingredients in a bowl, pour the dressing on top and toss well., Serve immediately.] | [Energy, 18 cal, Protein, 0.4 g, Carbohydrates, 2.3 g, Fiber, 1 g, Fat, 0.7 g, Cholesterol, 0 mg, Vitamin A, 63.2 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 8 mg, Folic Acid, 6.6 mcg, Calcium, 19.7 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1.7 mg, Potassium, 48.3 mg, Zinc, 0.1 mg] | arabic-salad--soups-and-salads-recipe--34007r |
| rcp22804 | Arbi ki Sabzi | Lunch | NA | [boiled and peeled colocasia (arbi) thick roundels, thick beaten rice (jada poha), whole dry kashmiri red chillies, asafoetida (hing), turmeric powder (haldi), coconut oil oil, mustard seeds ( rai / sarson), salt] | 20 mins | 8 mins | [Punjabi Sabzis, Rajasthani Sabzi, Indian Tiffin Box, Lunch box, Dabba, Quick Sabzis, Sukhi Sabzis, Traditional Indian Sabzis, Indian Party] | 3Makes 3 servings | Rajasthani | arbi ki sabzi recipe | Punjabi sookhi arbi ki sabji | ghuiya ki sabzi | healthy colocasia Indian vegetable | with 18 amazing images. arbi ki sabzi is a dry sabzi made in Rajasthan and Punjab. Learn how to make ghuiya ki sabzi. A unique preparation of colocasia (arbi), which is easy and quick to make but very, very tasty. In this arbi ki sabzi, roundels of cooked arbi are tossed with a mixture of spices and beaten rice, which gives the subzi an appealing flavour and a mild, pleasant crunch too. To prepare Punjabi sookhi arbi ki sabji easily, cook the arbi in a pressure cooker for around two whistles, and then peel and cut into roundels. Once this is ready, the arbi ki sabzi will be ready in minutes. With not a very high calorie count but of substantial amount potassium, arbi is beneficial for the heart in arbi ki sabzi. Further being low on sodium count, it can be consumed by those with high blood pressure. Fair amounts of vitamin C may help to strengthen the immune system. Serve arbi ki sabzi hot and fresh with dal and rotis or parathas. Enjoy arbi ki sabzi recipe | Punjabi sookhi arbi ki sabji | ghuiya ki sabzi | healthy colocasia Indian vegetable | with step by step photos. | [To make arbi ki sabzi, you will need to wash and pressure cook the arbi for 2 whistles. Peel and cut into roundels., Combine the beaten rice, dry red chillies, asafoetida and turmeric powder in a mixer and blend to a smooth powder. Keep aside., Heat the coconut oil or oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the colocassia, salt and the ground powder, toss gently and cook on a medium flame for 5 to 7 minutes, while stirring occasionally., Serve the arbi ki sabzi hot.] | [Energy, 246 cal, Protein, 4.4 g, Carbohydrates, 34.1 g, Fiber, 1.3 g, Fat, 10.2 g, Cholesterol, 0 mg, Sodium, 12.3 mg] | arbi-ki-sabzi-22804r |
| rcp22805 | Arbi Naveli, Colocossaia in Creamy Tomato Gravy | NA | NA | [boiled and peeled colocassia (arbi) roundels, besan (bengal gram flour), chilli powder, garam masala, tomato pulp, dried mango powder (amchur), whisked curds (dahi), milk, oil, salt, poppy seeds (khus-khus), melon seeds (charmagaz), chopped onions, chopped garlic (lehsun), ginger (adrak), oil] | 20 mins | 25 mins | [Punjabi Sabzis, Sabzis with Gravies, Traditional Indian Sabzis, Italian Party, Non-stick Pan] | 3Makes 3 servings | Punjabi | Arbi Naveli is an exquisite preparation of deep-fried colocasia slices floated in a tongue-tickling gravy. The tomato-based gravy is perked up with a special masala paste that features poppy seeds and melon seeds. The masala paste gives not only an exotic flavour but also a creamy consistency to the gravy. Serve it hot with rotis or rice to make a homely and satisfying meal. | [Combine the poppy seeds, melon seeds and ½ cup of warm water in a bowl and keep aside for 15 minutes, Combine the soaked poppy seeds mixture along with the water, onions, garlic and ginger in a mixer and blend till smooth. Keep aside., Combine, ½ teaspoon chilli powder, besan and little salt in a deep bowl, mix gently , add the colocasia slices and toss gently., Heat the oil for deep-frying in a deep non-stick pan and deep-fry the colocasia a few at a time till they turn golden brown and crisp. Drain on an absorbent paper and keep aside., Heat the oil in a deep non-stick pan, pan, add the prepared paste and sauté on a medium flame for 3 to 4 minutes., Add the tomato pulp, garam masala, dried mango powder, remaining 1 tsp of chilli powder and salt, mix well and cook on a medium flame for 2 to 3 minutes ,while stirring occasionally., Add the curds and milk, mix well and cook on a medium flame for 2 minutes ,while stirring continuously., Add the deep-fried colocasia, mix gently and cook on a medium flame for 1 minute., Serve hot.] | [Energy, 457 cal, Protein, 7.6 g, Carbohydrates, 33 g, Fiber, 3.1 g, Fat, 31.7 g, Cholesterol, 6.9 mg, Sodium, 29.2 mg] | arbi-naveli-colocossaia-in-creamy-tomato-gravy-22805r |
| rcp41346 | Arbi Tikki | Snacks | NA | [boiled colocasia (arbi), ginger (adrak), turmeric powder (haldi), chilli powder, dried mango powder (amchur), coriander-cumin seeds (dhania-jeera) powder, chaat masala, bread crumbs, chopped coriander (dhania), salt, oil, cornflour, plain flour (maida), salt, water] | 15 mins | 15 mins | [Punjabi Swadisht Nashta, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Tikki Recipes, Collection of Tikki, Raksha - Bandhan, Mother's Day] | 11Makes 11 tikkis | Punjabi | arbi tikki recipe | arbi cutlet | colocassia tikki | with 28 amazing images. These scrumptious crispy golden brown arbi cutlet are made with Colocasia root and flavoured with the Indian spices. Learn how to make arbi tikki recipe | arbi cutlet | colocassia tikki | arbi tikki are crisp outside and soft inside, as is the nature of arbi. The crispy colocassia tikki is spiced using staple ingredients available in every kitchen! Enjoy this mouth-watering arbi tikki hot and fresh. Tips to make arbi tikki: 1. Pressure cooking arbi depends on the size of the arbi, if its medium sized them pressure cook for two whistles, if the size is small then pressure cook for 1 whistle. 2. Instead of bread crumbs you can add besan in the mixture for the binding. 3. Deep fry the tikkis on medium flame so that they get cooked evenly. Enjoy arbi tikki recipe | arbi cutlet | colocassia tikki | with detailed step by step photos. | [To make arbi tikki, divide and roll 11 equal portions of the tikki mixture into 2 inch (50 mm) tikki., Dip each tikki in the cornflour slurry and then coat it well in the breadcrumbs., Heat oil in a deep pan and deep fry few tikki at a time until golden brown and crisp., Drain on an absorbent paper., Serve the arbi tikki immediately.] | [Energy, 93 cal, Protein, 1.4 g, Carbohydrates, 10.3 g, Fiber, 0.7 g, Fat, 5.2 g, Cholesterol, 0 mg, Sodium, 3.2 mg] | arbi-tikki-41346r |
| rcp33674 | Arhar Aur Tamatar Ka Shorba, Healthy Diabetic Recipe | NA | NA | [coriander (dhania) seeds, whole dry kashmiri red chillies, peppercorns (kalimirch), masoor (split red lentil) dal, chana dal (split bengal gram), cumin seeds (jeera), curry leaves (kadi patta), oil, cumin seeds (jeera), curry leaves (kadi patta), tomatoes, cooked toovar (arhar) dal, chilli powder, salt, lemon juice, chopped coriander (dhania)] | 10 mins | 20 mins | [Thick / Creamy Indian Soups, Non-stick Pan, Diabetic Soups] | 4Makes 4 servings | Indian | A modified version of the traditional mulligatawny soup, this recipe features a medley of flavours that your taste-buds will delightedly dive into! What is more, it is also convenient to make as you can make the masala beforehand. Plus, the masala is very versatile, and can be added to dals and subzis too. Not to forget the health angle – tomatoes are rich in folic acid and vitamin C while toovar dal, though just added in a small quantity to impart thickness to the soup, adds to the nutritive value and also makes the soup wholesome and filling! Relish it hot with lots of coriander. You also try other diabetic friendly soups like Oats and Vegetable Broth or Broccoli and Red Capsicum Soup . | [Heat a small non-stick pan, add all the ingredients and dry roast on a medium flame for 3 to 4 minutes. Keep aside., When cool blend in a mixer to a fine powder. Keep aside., Heat the oil in a deep non-stick pan and add the cumin seeds., When the seeds crackle, add the curry leaves, tomato purée, 2 cups of water, toovar dal, chilli powder, prepared masala and salt; mix well and bring to a boil., Add the lemon juice and mix well., Serve hot garnished with coriander., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 62 cal, Protein, 2.2 g, Carbohydrates, 7 g, Fiber, 2.1 g, Fat, 2.8 g, Cholesterol, 0 mg, Sodium, 12.7 mg] | arhar-aur-tamatar-ka-shorba-healthy-diabetic-recipe-33674r |
| rcp30906 | Arhar ki Dal with Spinach, Punjabi Toovar Aur Palak ki Dal | NA | Veg | [chopped spinach (palak), toovar (arhar) dal, turmeric powder (haldi), chopped green chillies, salt, oil, cumin seeds (jeera), cloves (laung / lavang), asafoetida (hing)] | 15 mins | 20 mins | [Popular Dals from all over India, Indian Party, Pressure Cooker, Kadai Veg, Quick Pressure Cooker] | 1Makes 1 servings | Indian | A spectacular preparation where a simple tovar dal combined with spinach that enhances the appearance and flavour of the dish. This mildly spiced recipe is a storehouse of nutrients since the dal is rich in proteins where as the spinach is a rich source of calcium. Arhar ki Dal with Spinach should be eaten hot with rotis or rice . | [Clean, wash and soak the toovar dal for 1 hour., Drain, add the turmeric powder, green chillies, salt and ¾ cup of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Mash the dal lightly and keep aside., Heat the oil in a deep kadhai and add the cumin seeds., When the seeds crackle, add the cloves, bayleaves, asafoetida and sauté on a medium flame for a few seconds., Add the spinach, mix well and sauté on a medium flame for 1 minute., Add the prepared dal, ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve hot with roti or rice.] | [Not Given] | arhar-ki-dal-with-spinach-punjabi-toovar-aur-palak-ki-dal-30906r |
| rcp32674 | Asparagus and Baby Corn Wrap ( Wraps and Rolls) | NA | Veg | [butter, asparagus , cut into 2 cm. pieces and blanched, baby corn , cut into 2 cm. pieces and blanched, dry red chilli flakes (paprika), dried oregano, salt, butter, chopped garlic (lehsun), milk, grated processed cheese, dried oregano, fresh cream, dry red chilli flakes (paprika), salt, grated carrot, bean sprouts, salt, palak rotis, lettuce] | 10 mins | 8 mins | [Indian Rolls, Veg Roll, Non-stick Pan] | 4Makes 4 wraps | Indian | Bite into this delightful wrap prepared with exotic ingredients like asparagus and baby corn flavoured with oregano and chilli flakes, and forget yourself in the medley of flavours that challenge the exquisite cheese sauce! top it with lettuce, carrots and bean sprouts to add a nice crispy texture. | [Heat the butter in a deep non-stick pan, add the asparagus, baby corn, chilli flakes, oregano and salt and stir-fry over a high flame for 2 to 3 minutes. Keep aside., Heat the butter in a broad non-stick pan, add the garlic and sauté for a few seconds., Add the milk, cheese, oregano, cream, chilli flakes and salt and stir over a slow flame till the cheese melts completely and the sauce thickens. Keep aside., Combine the carrots, bean sprouts and salt in a bowl, mix well and keep aside., Place a spinach roti on a clean dry surface and arrange ¼ cup of lettuce in a row in the centre of the roti., Arrange ¼th of the asparagus-baby corn stir-fry and ¼th of the carrot-bean sprouts mixture over it., Finally spread ¼th of the cheese sauce over it and roll it up tightly., Repeat with the remaining ingredients to make 3 more wraps., Wrap a tissue paper around each wrap and serve immediately.] | [Not Given] | asparagus-and-baby-corn-wrap--wraps-and-rolls-32674r |
| rcp31089 | Asparagus and Corn Augratin | NA | NA | [boiled sweet corn kernels (makai ke dane), blanched asparagus, white sauce, grated mozzrella cheese, salt freshly ground black pepper (kalimirch) powder, butter] | 20 mins | 0 mins | [French Baked dishes, Casseroles and Bakes, Baked, Oven] | 4Makes 4 servings | French | Asparagus and corn come together augratin; in a delectable dish that is ideal for small family dinners. Augratin typically means 'covered with cheese, filled with white sauce and baked in an oven'. You may be amused to note that the literal translation of the french phrase is 'with the burnt scrapings from the pan'! | [Combine the corn, asparagus, white sauce, salt and pepper in a bowl and mix well., Pour this mixture in a greased baking dish., Sprinkle cheese on top and bake in a pre-heated oven at 200°c (400°f) for 10 to 15 minutes or till the cheese melts and is lightly browned., Serve hot., Make sure the white sauce is thick in consistency.] | [Energy, 66 cal, Protein, 4.3 g, Carbohydrates, 8.7 g, Fiber, 1.2 g, Fat, 2.2 g, Cholesterol, 5.8 mg, Vitamin A, 9.8 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 2.1 mg, Folic Acid, 18 mcg, Calcium, 67.2 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 160.7 mg, Potassium, 92.2 mg, Zinc, 0.2 mg] | asparagus-and-corn-augratin-31089r |
| rcp37960 | Asparagus Bruschetta | NA | NA | [baguette, asparagus, chopped parsley, grated mozzrella cheese, butter, dry red chilli flakes (paprika), salt] | 10 mins | 10 mins | [Sandwich Recipes, Baked, Oven] | 4Makes 4 bruschettas | NA | Some ingredients like asparagus and parsley are rarely used in indian cuisine, so making interesting sandwiches like the asparagus bruschetta would ensure that such healthy greens are included in our diet—and in a tasty way too. Flavoured simply with paprika, this open sandwich brings scents of italy to your dining table. ! | [Mix together the butter and parsley and apply the mixture on one side of each of the 4 slices., Bake in a pre-heated oven at 180°c (350°f) for 2 minutes till each is lightly toasted., Arrange 6 asparagus spears on each slice, top with the grated cheese and paprika and bake in a pre-heated oven at 180°c (350°f) for 3 to 4 minutes till the cheese melts., Serve immediately.] | [Energy, 57 cal, Protein, 2.6 g, Carbohydrates, 9.4 g, Fiber, 0.8 g, Fat, 1.2 g, Cholesterol, 1.4 mg, Vitamin A, 38.9 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.6 mg, Vitamin C, 2.5 mg, Folic Acid, 19.6 mcg, Calcium, 26.5 mg, Iron, 1.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 46.1 mg, Potassium, 89.3 mg, Zinc, 0.2 mg] | asparagus-bruschetta-37960r |
| rcp4920 | Asparagus Bruschetta ( Microwave Recipe) | NA | NA | [baguette, asparagus spears , cut into 50 mm.(2") long, grated mozzrella cheese, chopped parsley, butter, dry red chilli flakes (paprika), salt] | 10 mins | 1 mins | [Italian Starters, Italian Breads, Sandwich Recipes, Microwave, Oven] | 4Makes 4 bruschettas | Italian | Crispy french bread slices topped with asparagus and cheese. The bruschettas can be served as a snack or as an accompaniment to soup. Choose slender, bright green asparagus to make these bruschetta. | [In a microwave safe bowl, add the asparagus spears alongwith 1 tablespoon of water and salt and microwave on high for 45 seconds. Remove and keep aside., Mix together the butter and parsley and apply the mixture on one side of each of the 4 slices., Place the buttered slices on a shallow microwave safe plate and microwave on high for 30 seconds., Arrange 6 asparagus spears on each slice, top with the grated cheese and dry red chilli flakes and microwave on high for 30 seconds., Serve immediately.] | [Energy, 57 cal, Protein, 2.6 g, Carbohydrates, 9.4 g, Fiber, 0.8 g, Fat, 1.2 g, Cholesterol, 1.4 mg, Vitamin A, 38.9 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.6 mg, Vitamin C, 2.5 mg, Folic Acid, 19.6 mcg, Calcium, 26.5 mg, Iron, 1.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 46.1 mg, Potassium, 89.3 mg, Zinc, 0.2 mg] | asparagus-bruschetta--microwave-recipe-4920r |
| rcp22741 | Asparagus Fondue | NA | NA | [asparagus spears, butter, milk, grated processed cheese, cornflour, fresh cream, salt pepper, Potato Wedges, Pita Chips] | 10 minutes | 15 minutes | [Indian Dips / Sauces, Cocktail Party, Fondue Party, Quick Indian Dips, Gravies & Sauces, Calcium Rich International Recipes] | 1 | Indian | This rich, thick, creamy fondue made with asparagus and a generous portion of cheese, goes well with potato wedges and pita chips. | [Cut the asparagus spears (tips) and keep aside., Boil 1 cup of water add the asparagus and cook till it softens., Remove from flame, cool and puree. Strain the purée through a sieve to get a smooth paste, Heat the butter in a pan add the asparagus spears (tips), and sauté till they are cooked., Add the milk, cheese, cornflour mixer stir till the cheese melts and till the mixture thickens., Mix the asparagus puree, salt and pepper and cook for 5 minutes., Switch off the flame stir in cream and serve hot in a fondue pot with potato wedges and pita chips.] | [Energy, 309 cal, Protein, 12.7 g, Carbohydrates, 9.9 g, Fiber, 1.1 g, Fat, 24 g, Cholesterol, 52.3 mg, Sodium, 539.7 mg] | asparagus-fondue-22741r |
| rcp33790 | Asparagus Fondue with Cream Crackers ( Diabetic Recipe ) | Snacks | NA | [chopped asparagus, low fat butter, low fat milk, cornflour milk, grated processed cheese, salt, asparagus spears, low fat cream, cream cracker biscuits vegetable sticks] | 10 mins | 10 mins | [Indian Dips / Sauces, Cocktail Party, Non-stick Pan, Diabetic Starters & Snacks] | 1Makes 1 cup fondue (14 tbsp ) | Indian | The benefits of greens mixed in the creamy mixture of cheese and milk provides the perfect dip for creamy crackers…. . A delightful treat for your family and friends. A yummy option for the calorie conscious as well. Serve the way you want either with khakhras, cream crackers, vegetables etc. Usually there is lots of cheese in this dip, however you cut calories I reduced the cheese and to give the same thickness and texture added cornflour and milk that thickens it. Surely a must try! | [Combine the asparagus with 1 cup of water in a non-stick deep pan and cook over a medium flame till it softens. Keep aside., When cool, blend in a mixer till smooth. Strain and keep aside., Heat the butter in another non-stick pan, add the asparagus purée and sauté over a medium flame for few seconds, while stirring continuously., Add the milk, cornflour-milk mixture, cheese, salt and pepper, mix well and simmer for 5 minutes or till the mixture thickens., Remove from the flame, add the asparagus spears and cream and mix gently., Serve hot with cream cracker biscuits or vegetable sticks., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 13 cal, Protein, 0.8 g, Carbohydrates, 1.2 g, Fiber, 0.2 g, Fat, 0.6 g, Cholesterol, 2 mg, Sodium, 23.3 mg] | asparagus-fondue-with-cream-crackers--diabetic-recipe--33790r |
| rcp5272 | Asparagus Soup | NA | NA | [chopped asparagus, oil, chopped onions, chopped potatoes, vegetable stock, low-fat milk, salt freshly ground black pepper (kalimirch), chopped asparagus] | 10 mins | 12 mins | [Thick / Creamy Indian Soups, Low Cal Soups, Saute, Boiled Indian recipes, Western Party, Non-stick Pan, Deep Pan] | 4Makes 4 servings | Indian | A soothing soup of onions, potatoes and asparagus fortified with nutritious vegetable stock, the Asparagus Soup has a very creamy feel about it, thanks to being boiled with low-fat milk. Asparagus is a great soup ingredient as it is a low-calorie vegetable with a good amount of fibre, which helps to lower LDL cholesterol, thus protecting the heart. To add to the goodness of this soup, you can use olive oil to sauté the onions, as it is rich in vitamin E, a potent antioxidant, and mono-unsaturated fatty acids that help reduce the risk of heart diseases by lowering blood cholesterol levels. | [Heat the oil in a non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the potatoes, asparagus and vegetable stock and bring to boil. Cover and cook on a slow flame for 8 minutes or till the potatoes are cooked., Allow the mixture to cool slightly and then blend in a mixer to a smooth puree using 2 cups of water., Transfer the purée back into the deep non-stick pan, add the milk, salt and pepper, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve hot with asparagus.] | [Not Given] | asparagus-soup-5272r |
| rcp394 | Assorted Pickle | NA | Veg | [water, vinegar, sugar, black peppercorns (kalimirch), bayleaves (tejpatta), salt, baby corn, carrot juliennes, beetroot slices, shallots (madras onions)] | 5 mins | 5 mins | [Pickles / Achar, Kebab Party, Kadai Veg] | 3Makes 3 cups | NA | A sweetish pickle, made with a unique combination of veggies like baby corn, shallots, carrot and beetroot, this Assorted Pickle is quite versatile, and may be served as a pickle or salad, to accompany any meal. Although it takes a little time to prepare, as the veggies have to be cooked in the marinade till tender, the pickle stays fresh in the fridge for at least five days, justifying the effort that goes into making it. You will also love the sight of this pickle, as it gets a vivid pink hue, thanks to the beetroots. | [Combine all the ingredients in a deep kadhai, mix well and cook on a medium flame for 5 to 6 minutes or till it starts boiling, while stirring occasionally. Keep aside., Clean and wash all the vegetables and add to the prepared marinade, mix well and cook on a medium flame for 30 minutes or till the vegetables are slightly tender, while stirring occasionally., Allow it to cool completely. Store in an air-tight container and refrigerate and serve chilled.] | [Energy, 91 cal, Protein, 0.7 g, Carbohydrates, 21.8 g, Fiber, 1.7 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 16.9 mg] | assorted-pickle-394r |
| rcp40223 | Assorted Uttapa Platter | Snacks | NA | [dosa batter, oil, chopped onions, grated processed cheese, salt, dry red chilli flakes (paprika), boiled and coarsely crushed sweet corn kernels, chopped capsicum, chopped green chillies, salt, boiled and coarsely crushed mixed sprouts, chopped onions, chopped tomatoes, salt, pav bhaji masala, chopped spinach (palak), chopped baby corn, grated processed cheese, salt, dry red chilli flakes (paprika), crumbled paneer (cottage cheese), chopped coloured capsicum red yellow, schezuan sauce, salt, chopped tomatoes, chopped coriander (dhania), salt, chilli powder, grated carrot, grated beetroot, chopped green chillies, salt, chaat masala, coconut chutney, sambhar, malaga podi powder] | 30 mins | 30 mins | [South Indian Evening Snacks, South Indian Uttapam, Breakfast using Leftovers, Indian snacks with little planning, Indian Snacks for Entertaining, Evening Tea Snacks, Raksha - Bandhan] | 14Makes 14 platters. | South Indian | The Assorted Uttapa Platter is so tasty and colourful to look at, the very sight of it makes you drool! Dainty uttapas made with readymade dosa batter are topped with appetising mixtures of veggies, sprouts, cheese and spice powders. Most of the toppings are very easy to make – just involving the chopping and mixing of ingredients. Depending on the time you have on hand, you can choose how many toppings you wish to prepare. Whichever options you choose, this platter is sure to be loved by your guests! | [Heat a mini uttapa pan and grease it using a little oil., Pour a small spoonful of the batter in each of the 7 uttapa moulds and spread in a circular motion to make a 75 mm. (3") diameter round., Sprinkle 1 tbsp of each of the 7 toppings evenly on each of the 7 mini uttapas and press it gently so that the topping sticks well to the batter., Cook the uttapas, using a little oil, till they turn golden brown in colour from both the sides., Repeat steps 1 to 4 to make 13 more platters., Serve immediately with coconut chutney, sambhar and malagapodi powder.] | [Energy, 165 cal, Protein, 40.8 g, Carbohydrates, 28.9 g, Fiber, 2.9 g, Fat, 3.1 g, Cholesterol, 2.9 mg, Sodium, 41.4 mg] | assorted-uttapa-platter-40223r |
| rcp42266 | Atta Biscuits, Eggless Whole Wheat Biscuit | Snacks | NA | [whole wheat flour (gehun ka atta), cardamom (elaichi) powder, nutmeg (jaiphal), salt, ghee, castor sugar, milk] | 5 mins | 0 mins | [Cookies, Eggless Cookies, Christmas, Children's Day, Oven, Indian Travel Food Dry Snacks] | 18Makes 18 biscuits | Indian | atta biscuits recipe | eggless atta biscuits | Indian style whole wheat biscuits | with 18 amazing images. Our atta biscuits recipe is an Indian style whole wheat biscuits. Time to indulge in some sweet and spicy atta biscuits. Resplendent with the aroma of ghee and the magic of Indian spices like nutmeg and cardamom, these atta biscuits are a real pleasure to bite into! We have made atta biscuits recipe into an eggless atta biscuits. So this biscuits are perfect for vegetarians. Indian style whole wheat biscuits have a rich and pleasantly sweet taste and melt-in-the-mouth texture, which is achieved by using atta instead of plain flour. The eggless atta biscuits might seem to be too soft when you take them out of the oven, but rest assured that they will get crispy upon cooling. Tips to make the perfect atta biscuits recipe. 1. Add milk. Every flour has a different absorption capacity, add water just enough to bind together all the ingredients. Do not knead it or else gluten will form and result in chewy atta biscuits. 2. Cut into 18 equal squares using a sharp knife or a pizza cutter. You can even make use of cookie cutters to give various shapes to whole wheat flour biscuits. 3. Remove from the oven and cool whole wheat biscuits completely. Do not eat when they are freshly baked as they will be soft in the middle and they firm up only after cooling. You can also try other biscuits like Jam Biscuits or Kesar Pista Badam Biscuits. Learn to make atta biscuits recipe | eggless atta biscuits | Indian style whole wheat biscuits | with step by step photos below. | [To make atta biscuits, combine the whole wheat flour, cardamom powder, nutmeg powder and salt in a deep bowl and mix well. Keep aside., Combine the melted ghee and castor sugar in a deep bowl and mix very well using a spatula., Add the above mixture into the dry ingredients mixture and mix well using your fingers., Add the milk and knead into a semi-stiff dough., Roll the dough into a 225 mm. (9”) x 125 mm. (5”) rectangle without using any flour for rolling, Prick using a fork and cut into 18 equal squares using a sharp knife., Place them on a baking tray and bake in a pre-heated oven at 180ºc (360ºf) for 20 minutes., Cool the atta biscuits completely, store in an air-tight container and use as required.] | [Energy, 65 cal, Protein, 0.8 g, Carbohydrates, 6.7 g, Fiber, 0.1 g, Fat, 3.9 g, Cholesterol, 0.4 mg, Sodium, 1.7 mg] | atta-biscuits-eggless-whole-wheat-biscuit-42266r |
| rcp22366 | Avial, South Indian Curry | NA | NA | [drumsticks, french beans, red pumpkin (bhopla/ kaddu) strips, carrot juliennes, round brinjal cubes, salt, chopped curry leaves (kadi patta), whisked fresh curds (dahi), coconut oil, grated fresh coconut, cumin seeds (jeera), chopped green chillies, turmeric powder (haldi)] | 20 mins | 17 mins | [South Indian Curries / Sabzis, Tamil Nadu Food, Sabzis with Gravies, Traditional Indian Sabzis, Non-stick Pan, Acidity Subzis] | 4Makes 4 servings | South Indian | This mouth-watering South Indian curry is nothing short of a delicacy with its unusual combination of veggies, flavoured aesthetically with a mildly-spiced coconut paste. Do not chop the veggies too finely when making Avial, because the veggies should retain their shape and vibrant colour after cooking. This makes the Avial look very appetizing! Pleasing to the palate, with the mellow flavour of coconut and fresh curds, Avial can be enjoyed with Jowar Pyaz ki Roti instead of the plain wheat flour rotis . | [Combine all the ingredients and 2 tbsp of water in a mixer and blend till smooth. Keep aside., Combine the drumsticks and ¾ cup of water in a deep non-stick pan, cover with a lid and cook on a medium flame for 8 to 10 minutes, while stirring occasionally., Add all the remaining vegetables, salt and ½ cup of water and mix gently. Cover it with a lid and cook on a medium flame for 6 minutes, while stirring occasionally., Add the prepared paste, curry leaves and ¼ cup of water, mix gently and cook on a medium flame for 1 minute., Add the curds and coconut oil and mix gently., Serve hot.] | [Energy, 71 cal, Protein, 2 g, Carbohydrates, 5.1 g, Fiber, 3.4 g, Fat, 4.5 g, Cholesterol, 2 mg, Sodium, 9.3 mg] | avial-south-indian-curry-22366r |
| rcp41517 | Avocado and Cherry Tomato Crostini | Snacks | NA | [french bread slices, cherry tomato halves, olive oil, sea salt (khada namak), olive oil, mashed ripe avocado, lemon juice, sea salt (khada namak), freshly ground black pepper (kalimirch)] | 10 mins | 0 mins | [Italian Crostini, Italian Appetizers, Indian Snacks for Entertaining, Baked Snacks, Evening Tea Snacks, High Tea Party, Western Party] | 8Makes 8 crostinis | Indian | avocado and cherry tomato crostini recipe | tomato crostini with avocado | avocado tomato bruschetta | easy avocado bruschetta | with 42 amazing images. avocado and cherry tomato crostini recipe | tomato crostini with avocado | avocado tomato bruschetta | easy avocado bruschetta is a perfect party starter. Learn how to make tomato crostini with avocado. To make avocado and cherry tomato crostini, place the French bread slices on a greased baking tray and brush a little olive oil on each French bread slice. Bake in pre-heated oven at 200°c (400°f) for 15 minutes, or till they turn light brown in colour. Cool completely, apply a little avocado mixture on each toasted French bread slice. Put 4 cherry tomato halves, sprinkle a little sea salt and drizzle ¼ tsp olive oil on each toasted bread slice. Serve immediately. Crostini is a traditional Italian appetizer consisting of small slices of grilled or toasted bread, brushed with olive oil, and boosted with amazing toppings. The toppings can be as simple as a dab of cheese and herbs, or it can consist of veggies, fruits, sauces and herbs. Creamy avocado combines beautifully with succulent sweet-sour cherry tomatoes giving us a very tasteful tomato crostini with avocado, which is ideal to serve as a starter at parties. The avocado tomato bruschetta is an outstanding combo of mashed avocado and cherry tomatoes on slices of French bread, drizzled with olive oil and sprinkled with sea salt. The quintessence of this recipe is its base – French bread. Learn how to make the perfect French bread. For this recipe we have used the hard French bread variety. The use of olive oil lends a true Italian flavour to this easy avocado bruschetta. The contrasting hue of avocado and tomato is very interesting and tempting. Try other avocado based recipes like Avocado Grapefruit and Strawberry Salad and Avocado and Feta Mash. Tips for avocado and cherry tomato crostini. 1.Choosing the perfectly ripe avocado is very important for this recipe. Select heavy fruits, with an even and unblemished texture, uniformly hard or soft over the entire surface. Shake the avocado to test. If the pit is loose, reject it. 2. Do not cut the French bread into very thin slices, else it might turn soggy. 3. If you don’t like cherry tomatoes, you can replace them with roasted capsicum cubes. Enjoy avocado and cherry tomato crostini recipe | tomato crostini with avocado | avocado tomato bruschetta | easy avocado bruschetta | with step by step photos. | [To make avocado and cherry tomato crostini, place the french bread slices on a greased baking tray and brush a little olive oil on each french bread slice., Bake in pre-heated oven at 200°c (400°f) for 15 minutes, or till they turn light brown in colour., Cool completely, apply a little avocado mixture on each toasted french bread slice., Put 4 cherry tomato halves, sprinkle a little sea salt and drizzle ¼ tsp olive oil on each toasted bread slice., Serve the avocado and cherry tomato crostini immediately.] | [Energy, 78 cal, Protein, 1.8 g, Carbohydrates, 10.7 g, Fiber, 1.6 g, Fat, 3.3 g, Cholesterol, 0 mg, Sodium, 7.3 mg] | avocado-and-cherry-tomato-crostini-41517r |
| rcp41519 | Avocado and Coconut Crostini | Snacks | NA | [avocado slices, coconut oil, french bread slices, lemon juice, dry red chilli flakes (paprika), sea salt, grated coconut] | 15 mins | 0 mins | [Italian Crostini, Italian Appetizers, Baked Snacks, Italian Party, High Tea Party, Cocktail Party, Oven] | 8Makes 8 crostinis | Italian | Crositinis as perfect to serve as starters at parties. They set a very upbeat mood right at the beginning, with their attractive appearance and irresistible taste. Olive oil brushed slices of grilled or toasted bread are topped with yummy ingredients, ranging from cheese and herbs to sauces and veggies. The overall mouth-feel and taste of the crostini is an interplay of all these ingredients. In this delectable version, the crostinis are topped with an innovative combination of avocado, coconut oil and freshly-grated coconut. As a result, the Avocado and Coconut Crostini has an appetizing flavour and refreshing mouth-feel. Make sure the avocado is ripe, and cut it very lightly and neatly so that the crostini looks appealing. Relish other avocado based treats like the Avocado Grapefruit and Strawberry Salad and Avocado and Feta Mash . | [Place the french bread slices on a greased baking tray and apply a little coconut oil on each bread slice., Bake in pre-heated oven at 200°c(400°f) for 15 minutes, or till they turn light brown., Cool completely and arrange 4 avocado slices on each toasted bread slice., Put ¼ tsp lemon juice, a little chilli flakes and sea salt on each toast., Serve immediately garnished with 1 tsp of coconut on each toasts.] | [Energy, 106 cal, Protein, 1.7 g, Carbohydrates, 8.4 g, Fiber, 0.1 g, Fat, 7.4 g, Cholesterol, 0 mg, Vitamin A, 8.3 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.8 mg, Vitamin C, 1 mg, Folic Acid, 0 mcg, Calcium, 7.1 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1 mg, Potassium, 20.5 mg, Zinc, 0.1 mg] | avocado-and-coconut-crostini-41519r |
| rcp41364 | Avocado and Tomato Salad, Healthy and Quick Salad | NA | NA | [sliced avocados, sliced tomatoes, olive oil, mustard (rai / sarson) powder, lemon juice, salt] | 5 mins | 0 mins | [Quick Indian Salads, Toss & Mix Salads (No cooking), Western Party, Vitamin B6 Diet, Vitamin K Diet, Manganese Diet, B Vitamins] | 2Makes 2 servings | Indian | Many of us pass by the tray of avocados at the market, unaware that this wonderful fruit can be used for much more than puddings and milkshakes. In fact, it can be combined with juicy and fresh veggies to make scrumptious salads too. Quick and fabulous, this Avocado and Tomato Salad is sure to become one of your favourites. A tongue-tickling dressing, with the refreshing tang of lemon and the peppy taste of mustard, is what makes this salad so special. Make sure you serve the salad as soon as you toss the avocadoes and tomatoes with the dressing, in order to enjoy the fresh flavour and texture. You can also try Avocado and Cucumber Sushi and Avocado Dip . | [Combine all the ingredients along with the dressing in a deep bowl and toss well., Serve immediately.] | [Energy, 269 cal, Protein, 2.1 g, Carbohydrates, 3.3 g, Fiber, 1.1 g, Fat, 27.5 g, Cholesterol, 0 mg, Sodium, 7.6 mg] | avocado-and-tomato-salad-healthy-and-quick-salad-41364r |
| rcp40811 | Avocado Chocolate Mousse | NA | NA | [chopped dark chocolate, chopped riped avocado, chocolate curls] | 10 mins | 1 mins | [Fruit Based Indian Desserts, Mousse, Diwali, Teachers Day, Children's Day, Thanksgiving, Desserts for Entertaining] | 2Makes 2 servings | Indian | avocado chocolate mousse recipe | dairy free avocado chocolate mousse | 3 ingredient eggless avocado chocolate mousse | Indian style avocado chocolate mousse | with 13 amazing images. avocado chocolate mousse recipe | dairy free avocado chocolate mousse | 3 ingredient eggless avocado chocolate mousse | Indian style avocado chocolate mousse is a unique chocolate flavoured dessert - served in a delightful way. Learn how to make dairy free avocado chocolate mousse. To make avocado chocolate mousse, blend the avocado in a mixer till smooth. Keep aside. Combine the chocolate in a microwave safe bowl and microwave on high for 1 minute. Mix well. Combine the avocado mixture and ¼ cup of melted chocolate in a bowl and mix well using a spatula. Add the remaining chocolate and mix very well using a spatula. Pour equal quantities of the mixture into 2 individual bowls / glasses and refrigerate for 1 hour or till the mousse sets. Garnish with chocolate curls. Serve chilled. An indulgent chocolate-flavoured mousse prepared in an innovative way using ripened avocado as the base. Well-ripened avocado has a very luscious texture that is perfect to make a mousse. Don’t set yourself worrying though, because this 3 ingredient eggless avocado chocolate mousse is quite easy to make. Combined with molten dark chocolate, it gives rise to an intense Indian style avocado chocolate mousse, which is just too irresistible. It is the perfect dessert to serve at the end of an elegant dinner menu. If you like this dairy free avocado chocolate mousse, then also try our other mousse recipes in flavors ranging from chocolate and banana to blueberry and many more - Chocolate Banana Mousse, Chocolate Hazelnut Mousse , Blueberry Mousse, Apricot Mousse, Coffee Mousse, Coconut Pineapple Mousse, Mango Ginger Mousse and Melon Mousse. Tips for avocado chocolate mousse. 1. Keep the dark chocolate refrigerated till use. Remove it from the refrigerator 15 minutes before use. 2. After cooking the chocolate in the microwave, it will melt. At this stage mix it well. No piece or lumps should remain behind. 3. At every stage of mixing also ensure that there are no lumps and the mixture is smooth. 4. You can be creative and fill the mousse in a piping bag and swirl the mousse in bowls / glasses as you wish. 5. Keep it refrigerated till serving. 6. Use it within 3 to 4 days. Enjoy avocado chocolate mousse recipe | dairy free avocado chocolate mousse | 3 ingredient eggless avocado chocolate mousse | Indian style avocado chocolate mousse | with step by step photos. | [To make avocado chocolate mousse, blend the avocado in a mixer till smooth. Keep aside., Combine the chocolate in a microwave safe bowl and microwave on high for 1 minute. Mix well., Combine the avocado mixture and ¼ cup of melted chocolate in a bowl and mix well using a spatula., Add the remaining chocolate and mix very well using a spatula., Pour equal quantities of the mixture into 2 individual bowls / glasses and refrigerate for 1 hour or till the mousse sets., Garnish with chocolate curls., Serve the avocado chocolate mousse chilled.] | [Energy, 492 cal, Protein, 8.8 g, Carbohydrates, 24.1 g, Fiber, 0 g, Fat, 52.4 g, Cholesterol, 0 mg, Sodium, 2.6 mg] | avocado-chocolate-mousse-40811r |
| rcp42135 | Avocado Coconut Milk Vegan Smoothie | NA | NA | [chopped avocado, coconut milk (nariyal ka doodh), chopped bananas, maple syrup] | 5 mins | 0 mins | [Indian Milkshakes & Smoothies, Mixer, Lactose Free Dairy Free, Vitamin B6 Diet, Vitamin K Diet, Manganese Diet, B Vitamins] | 3Makes 3 glasses | Indian | A creamy smoothie with a soothing taste, the Avocado Coconut Milk Vegan Smoothie is a treasure-trove of nutrients too. Coconut Milk and avocadoes are both ingredients with mellow flavours and creamy consistencies, so they team up very well. We have combined these with bananas, to get a nice fruity sweetness and to increase the luscious mouth-feel of the smoothie further. While we have used vegan-friendly maple syrup as a sweetener, you can also use honey if you are not vegan. The antioxidants and fibre in avocado helps to keep away heart diseases, diabetes and cancer. Coconut and avocado are both good sources of mono unsaturated fatty acids (MUFA), which promote overall health of body cells. Loaded with such nutritious ingredients, this smoothie makes a satiating, tasty and healthy snack. You can make it and store in the fridge for around four hours. Keep some handy to consume when you are hungry, instead of unhealthy deep-fried and heavily-processed snacks. You can also try other smoothies like Blueberry Coconut Water Smoothie, 3 Ingredient Smoothie or Avocado Almond Milk Vegan Smoothie . | [Combine all the ingredients in a mixer and blend till smooth., Refrigerate and serve chilled.] | [Energy, 251 cal, Protein, 1.1 g, Carbohydrates, 19.8 g, Fiber, 0.6 g, Fat, 18.4 g, Cholesterol, 0 mg, Sodium, 25.3 mg] | avocado-coconut-milk-vegan-smoothie-42135r |
| rcp42103 | Avocado Coconut Smoothie, Healthy 4 Ingredient | NA | NA | [chopped ripe avocado, coconut milk (nariyal ka doodh), chopped spinach (palak), curds (dahi), honey, ice-cubes] | 5 mins | 0 mins | [Indian Milkshakes & Smoothies, Mixer, Quick 4 Ingredients, Vitamin B6 Diet, Vitamin K Diet, Manganese Diet, B Vitamins] | 3Makes 3 glasses | Indian | The Avocado Coconut Smoothie is a droolworthy yet healthy smoothie, which is filling enough to have for breakfast, as a between-meals snack or after a workout. It combines the lusciousness of avocadoes with the pleasant, creamy flavour of coconut to give you a really soothing glassful. A good dose of spinach adds a splash of colour and more nutrient value to the smoothie, while curd imparts its classic tang. The best part is that each of these ingredients also adds to the nutrition quotient of this smoothie. Avocado is rich in mono-unsaturated fatty acids (MUFA), which have been proven to be heart-healthy and help maintain cholesterol levels in the body. Avocado is also rich in Lutein, a potent antioxidant. Coconut is made up of medium chain fatty acids, which increase energy expenditure and enhance physical performance. It helps regain muscle strength after exercise. This smoothie is also convenient, because it stays fresh in the fridge for 4 hours. Have a go at other smoothies Peach Yogurt Smoothie or Orange Oat Coconut Smoothie . | [Combine all the ingredients in a mixer and blend till smooth., Refrigerate for atleast 1 hour and serve chilled.] | [Energy, 210 cal, Protein, 3.1 g, Carbohydrates, 13.5 g, Fiber, 0.6 g, Fat, 14.9 g, Cholesterol, 8 mg, Sodium, 23.3 mg] | avocado-coconut-smoothie-healthy-4-ingredient-42103r |
| rcp526 | Avocado Dip | Dinner | NA | [avocados, chopped tomatoes, chopped onions, chopped garlic (lehsun), chopped coriander (dhania), chopped green chillies, lemon juice, fresh cream, salt, nacho chips] | 10 mins | 0 mins | [Mexican Dips, Indian Dips / Sauces, Father's Day, Western Party, Cocktail Party, Low Carb Diet, Low Carb Dinner] | 2Makes 1.5 cup (21 tbsp ) | Indian | A flavourful and healthy avocado-based dip, Guacamole originated in Mexico but has now become popular all over the world not just as a dip but also as a salad dressing and sandwich topping. Ensure you take ripe avocados to avoid a raw taste that displeases the taste buds! Once you have made the right choice of fruit, there is nothing more to this dip that chopping and mixing in varied ingredients like tomatoes, onions, garlic, etc. A dollop of fresh cream enhances the texture and mouth feel, while the lemon juice imparts a refreshing tang and also prevents discoloration of the avocado pulp. | [Cut each avocados in halves. Remove the seed and scoop out the center portion., Transfer the mixture into a bowl and mash well using a fork or a masher., Add all the remaining ingredients, mix well and refrigerate for at least 1 hour and serve chilled with nacho chips.] | [Energy, 38 cal, Protein, 0.3 g, Carbohydrates, 0.4 g, Fiber, 0.1 g, Fat, 3.9 g, Cholesterol, 0 mg, Sodium, 0.6 mg] | avocado-dip-526r |
| rcp8651 | Avocado Dip, Avocado Jain Dip | NA | NA | [mashed ripe avocado, lemon juice, chopped tomatoes, chopped green chillies, salt, corn chips] | 10 mins | 0 mins | [Jain International, Indian Dips / Sauces, Barbeque Party Indian Recipes, Quick Indian Dips, Gravies & Sauces, Kids Brain Boosting, Kids Weight Gain, Gout Indian Recipes] | 1Makes 1 cup (14 tbsp ) | Jain | Classic avocado dip made with riped avacados. The avacados are mashed with a fork and then mixed with, tomatoes, green chillies and lemon juice. Can be served as a dip with corn chips. You can also try other Jain friendly dips like Cheesy Pepper Dip or Walnut Dip . | [Combine all the ingredients in a deep bowl and mix well., Serve with corn chips.] | [Energy, 31 cal, Protein, 0.3 g, Carbohydrates, 0.3 g, Fiber, 0 g, Fat, 3.3 g, Cholesterol, 0 mg, Sodium, 0.2 mg] | avocado-dip-avocado-jain-dip-8651r |
| rcp41559 | Avocado Dressing | NA | NA | [avocado, greek yoghurt hung curds (chakka dahi), chopped shallots, lemon juice, sea salt] | 10 mins | 0 mins | [Indian Dips / Sauces, High Tea Party, Cocktail Party, Insoluble Fiber Indian Foods] | 2Makes 1.50 cup (21 tbsp ) | Indian | A creamy dressing of avocado and curds spruced up with crunchy tidbits of chopped shallots, this is sure to turn any salad into a delectable treat! You can enjoy this dressing with any salad, especially those with lettuce and juicy garden-fresh veggies. Alternatively, you can even pour it over rice and relish an off-beat treat. Without any oil, this Avocado dressing is a very healthy alternative to fat-laden dressings. You can also try other avocado based delights like Avocado Dip and Avocado and Cream Cheese Sushi . | [Cut each avocados in halves. Remove the seed and scoop out the center portion and mash it using a fork or a masher., Combine all ingredients, except the sea salt and 1 tbsp of water in a mixer and blend till smooth., Transfer to a deep bowl, add the sea salt and mix well., Refrigerate till use.] | [Energy, 47 cal, Protein, 0.7 g, Carbohydrates, 0.8 g, Fiber, 0 g, Fat, 4.3 g, Cholesterol, 1.5 mg, Sodium, 1.9 mg] | avocado-dressing-41559r |
| rcp761 | Avocado Grapefruit and Strawberry Salad | NA | NA | [avocado cubes, grapefruit segments, sliced strawberries, honey, salt freshly ground black pepper (kalimirch)] | 20 mins | 0 mins | [Indian Fruit Salad Recipes, Indian Salads with dressing, Western Party, Kids Weight Loss, Vitamin B6 Diet, Vitamin K Diet, Fatty Liver Diet] | 3Makes 3 servings | Indian | Extraordinary and off-beat, this salad brings together a rare combination of fruits that you would never have thought of putting in the same bowl. The Avocado, Grapefruit and Strawberry Salad is a unique treat that has wonderfully good looks, an awesome aroma and mouth-watering flavour. Grapefruit gives you a tongue-tickling, fizzy taste that is so characteristic of it, while strawberry gives a pleasing colour and enchanting taste. Avocados, of course, give you a luscious texture while a honey-based dressing adds to the aesthetic taste of this salad. Serve it immediately after preparation before the fruits get watery. You can also try other exotic salads like the Strawberry Spinach Salad and the Grapefruit, Coconut and Peanut Salad . | [Combine all the ingredients for the salad in a bowl and mix well. Refrigerate for 30 minutes., Just before serving, pour the dressing and toss well., Serve immediately.] | [Energy, 169 cal, Protein, 1.6 g, Carbohydrates, 15.1 g, Fiber, 1.9 g, Fat, 11.5 g, Cholesterol, 0 mg, Sodium, 0.8 mg] | avocado-grapefruit-and-strawberry-salad-761r |
| rcp3988 | Avocado Ice Cream | NA | NA | [chopped ripe avocado, condensed milk, lemon juice, beaten whipped cream, salt] | 15 mins | 0 mins | [Fruit Based Indian Desserts, Indian Ice Creams, Christmas, Desserts for Entertaining, Indian Birthday Party, Western Party] | 6Makes 6 servings | Indian | Exotic but equally appealing, the Avocado Ice-Cream will steal your heart with its soft and creamy, mousse like texture. Made with condensed milk and fresh cream, this ice-cream does not require a long cooking time – it is more of a mix and set job. The condensed milk gives the Avocado Ice-Cream a very rich flavour, while the avocado and cream give it an awesome mouth-feel. You will be surprised to find a pinch of salt and a dash of lemon juice being added to this ice-cream, but they are essential to getting the right taste and texture, so forget them not! Like fruit based ice creams? Then here are some ice creams recipes to whip up with different fruity flavours - Banana Butterscotch Ice Cream , Custard Apple Ice Cream , Fresh Mango Ice Cream , Fresh Strawberry Ice Cream , Lychee Ice Cream , Lemon and Orange Ice Cream , Pineapple Ice- Cream and Strawberry Ice-cream . | [Combine the avocado, condensed milk and lemon juice in a mixer and blend till smooth., Transfer the mixture into a deep bowl, add the other ingredients and fold gently using a spatula., Transfer the mixture into an aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set., Scoop and serve immediately.] | [Energy, 252 cal, Protein, 1.9 g, Carbohydrates, 23.1 g, Fiber, 0.1 g, Fat, 16.9 g, Cholesterol, 0 mg, Sodium, 34.3 mg] | avocado-ice-cream-3988r |
| rcp41633 | Avocado Kale and Mango Pulp Smoothie | BreakFast | NA | [avocado cubes, chopped kale, mango pulp, ice] | 10 mins | 0 mins | [Indian Milkshakes & Smoothies, Mixer, Quick Breakfast Indian, Quick 3 Ingredients, Potassium Rich, Fatty Liver Diet] | 3Makes 3 glasses | Indian | This is a smoothie with a twist. Hardly does anybody think of including greens in a smoothie, let alone kale. We tried it and loved it, and we are sure you will enjoy it too. This unique Avocado, Kale and Mango Pulp Smoothie combines creamy avocadoes and peppy mangoes with nutritious kale. The drink leaves a mild after taste of kale, which you will like. You must just ensure that this smoothie is served immediately after preparation because it tends to blacken in colour after a while and also gets thicker. Try other nice smoothies like the Avocado Spinach Pear Smoothie and the Papaya, Green Apple and Orange Smoothie . | [Combine all the ingredients in a mixer along with ½ cup of chilled water and blend till smooth., Pour equal quantities of the smoothie into 3 individual glasses and serve immediately.] | [Energy, 118 cal, Protein, 1.5 g, Carbohydrates, 14.6 g, Fiber, 0.9 g, Fat, 6.1 g, Cholesterol, 0 mg, Sodium, 27.7 mg] | avocado-kale-and-mango-pulp-smoothie-41633r |
| rcp40470 | Avocado Mash ( Baby and Toddler) | NA | NA | [chopped ripe avocado] | 5 mins | 0 mins | [Recipes for Weaning, Recipes for Weaning (8 to 9 months), Babies recipes, 6 to 18 months, Indian Cancer Patients, Vitamin E Rich, Senior Citizen, Cancer Mouth Sores] | Makes 0.5 cup (7 tbsp ) | Indian | avocado mash for babies recipe | healthy avocado baby food recipe idea | avocado puree for infants | how to make avocado puree for baby | with 7 amazing images. Avocado Mash for Babies has a buttery, creamy taste will satisfy your little one in the more natural and tasty way. This easy-to-swallow healthy avocado baby food recipe idea has a perfect texture for babies to eat in the beginning months of weaning at around 8 to 9 months. Learn how to make avocado puree for baby. Avocado puree for infants is very easy to make. It is a hassle free recipe, which requires no major equipment. So it can be made even when you are travelling. You just need one ripe avocado, a bowl and a fork. All you have to do is cut the avocado into 2 halves and deseed them. Follow this by scooping out the centre portion with a spoon. Remove it in a bowl and mash it very well using a fork. Ensure that there are no big pieces of chunks of avocado that may choke the baby. It is amazing how children develop a fondness for creamy things right from when they are weaned! But, wait – none of that artificial, sugary, creamy stuff! Try this natural healthy avocado baby food recipe idea. What is more, although this looks creamy, it is actually easy to digest as it has enough fiber, all of which makes it a super food for your little one. Avocado Mash for Babies also provides good fats that help in the baby’s brain development. Half avocado will be enough to keep them full for longer time. So a wiser idea is to feed your little one Avocado Puree when you have a long journey to catch up. Avocado Puree for Infants also lend other key nutrients like potassium, phosphorus and vitamin E. Do not make the mistake of adding salt or sugar to this Avocado Puree for Infants. Remember that the habit you lay down now will stay them forever. This soft Avocado Mash for Babies when they have no teeth. Once they grown up a little and start teething as well, you can let them experience a slightly chunky texture of avocado. Enjoy avocado mash for babies recipe | healthy avocado baby food recipe idea | avocado puree for infants | how to make avocado puree for baby | with step by step photos. | [To make avocado mash for babies, place the avocado in a deep bowl and mash it completely with the help of a fork., Serve the avocado mash for babies immediately.] | [Energy, 23 cal, Protein, 0.2 g, Carbohydrates, 0.1 g, Fiber, 0 g, Fat, 2.4 g, Cholesterol, 0 mg, Sodium, 0 mg] | avocado-mash--baby-and-toddler-40470r |
| rcp373 | Avocado Salad | NA | NA | [chopped avocado, sliced capsicum, tomato strips, sliced and blanched baby corn, cucumber strips, honey, lemon juice, chopped mint leaves (phudina), salt freshly ground black pepper (kalimirch)] | 10 mins | 0 mins | [Jain Pickles / Chutneys / Raita / Salad, Jain Salads, Wholesome Salads (Salads that make a meal), Antioxidant Rich Indian, Vitamin B6 Diet, Vitamin K Diet, B Vitamins] | 3Makes 3 servings | Jain | Indian style avocado salad recipe | cucumber tomato avocado salad | healthy avocado salad | how to make tasty avocado salad | with 16 amazing images. Indian style avocado salad is an antioxidant boost for people of all ages. Cucumber tomato avocado salad has an interesting combination of textures blended with a slightly sweet and tangy dressing. Learn how to make tasty avocado salad. To make Indian style avocado salad, first make a dressing by combining honey, lemon juice, mint leaves, salt and pepper powder. Then cut all the veggies as mentioned and combine them in a bowl. Pour the dressing on top and toss well. Healthy salad is ready for serving. Avocado in healthy avocado salad is considered as a ‘superfood’ due to its rich nutrient composition. Antioxidants like lutein help to ward of the harmful free radicals from the body and prevent damage to cells. They are also high in fats, they are all healthy fats – MUFA (mono unsaturated fatty acids). These help to reduce inflammation in the body. Cucumber tomato avocado salad, has all the fiber you would want to reach your weight loss targets not only because of avocado but due to the other veggies paired with it in this salad. If you wish you can reduce the amount of honey used in the dressing or avoid it completely. Remember to adjust the lemon juice accordingly. Also replacing baby corn with blanched broccoli then would be super health move. You can serve this tasty avocado salad for lunch, snack or dinner – the choice is yours. It is sure to keep you full for long hours. Pair it with a healthy bowl of soup and you are all set for a nourishing fare. Enjoy Indian style avocado salad recipe | cucumber tomato avocado salad | healthy avocado salad | how to make tasty avocado salad | with step by step photos. | [Combine the all the ingredients in a deep bowl and mix well., Add the dressing and toss well., Serve the avocado salad immediately.] | [Energy, 140 cal, Protein, 2.2 g, Carbohydrates, 19.7 g, Fiber, 2 g, Fat, 6.8 g, Cholesterol, 0 mg, Sodium, 6.8 mg] | avocado-salad-373r |
| rcp5613 | Avocado Salad ( Recipe for Shiny Hair) | NA | NA | [chopped avocado, sliced capsicum, tomato strips, sliced and blanched baby corn, cucumber strips, honey, lemon juice, chopped mint leaves (phudina), salt freshly ground black pepper (kalimirch)] | 10 mins | 0 mins | [Deep Pan, Diabetic recipes, Healthy Indian Salads, Healthy Heart, Low Cholesterol, Low Calorie, Weight Loss, Indian Cancer Patients] | 3Makes 3 servings | Indian | avocado salad for shiny hair recipe | tomato avocado salad | healthy avocado salad for lunch | avocado salad with cucumber and tomato | with 16 amazing images. Avocado salad for shiny hair is so colourful that is difficult for anyone to resist. This tomato avocado salad gives you a bit of everything – tanginess, juiciness, crunch and freshness! Learn how to make healthy avocado salad for lunch. To make avocado salad for shiny hair, first make a dressing by combining honey, lemon juice, mint leaves, salt and pepper powder. Then cut all the veggies as mentioned and combine them in a bowl. Pour the dressing on top and toss well. Healthy salad is ready for serving. Avocado is a treasure trove of nutrients, yet many people are unsure of how to incorporate it in their diet. Most often, we find people making milkshakes and puddings over and over again – because of the unusual texture of avocadoes – till the family gets oh-so-bored of it! In this healthy avocado salad for lunch, this vitamin E rich ingredient is innovatively tossed into a salad with crunchy veggies and honey-lemon dressing. Avocado is a wonderful ingredient, with its unique, inimitable sweet taste and beautiful light greenish hue. Avocado is sure to become your favourite and help restore your vitamin E and the MUFA (monounsaturated fatty acids) as well. This will help to strengthen your hair and add a nice shine to it. While you can just slice an avocado and eat it to reap its benefits, but for added flavour and taste try this avocado salad with cucumber and tomato. Enjoy avocado salad for shiny hair recipe | tomato avocado salad | healthy avocado salad for lunch | avocado salad with cucumber and tomato | with step by step photos. | [Combine the all the ingredients in a deep bowl and mix well., Add the dressing and toss well., Serve the avocado salad immediately.] | [Energy, 95 cal, Protein, 1.6 g, Carbohydrates, 13.3 g, Fiber, 1.5 g, Fat, 4.5 g, Cholesterol, 0 mg, Sodium, 4.7 mg] | avocado-salad--recipe-for-shiny-hair-5613r |
| rcp41594 | Avocado Spinach Pear Smoothie, Healthy Smoothie | BreakFast | NA | [chopped riped avocado, chopped spinach (palak), chopped pears, chopped apples] | 15 mins | 0 mins | [Indian Milkshakes & Smoothies, Quick Healthy Recipes, Quick 4 Ingredients, Healthy Indian Breakfast, Healthy Indian Drinks and Juices, Low Carb Diet, Senior Citizen] | 3Makes 3 glasses | Indian | Indian avocado spinach pear smoothie recipe | healthy pear smoothie with avocado and spinach | pear avocado spinach smoothie | with 6 amazing images. Indian avocado spinach pear smoothie is a jolly good way to enjoy your avocados! Healthy pear smoothie with avocado and spinach a smashing combo of avocados with spinach, pear and apples, this smoothie has a well-balanced flavour and a nice, creamy mouth-feel. Learn how to make pear avocado spinach smoothie. To make Indian avocado spinach pear smoothie, chop all the fruits and vegetables as mentioned in the recipe and add them to a mixer jar. Blend till smooth and serve. Avocado is a treasure trove of nutrients and the most easiest and hurried way of adding it to our meals is in the form of smoothies puddings over and over again. Pear avocado spinach smoothie abounds in energy, fiber , healthy fats, vitamin E, vitamin C, vitamin A, iron, magnesium and potassium…. That’s a lot many nutrients – you would believe! So whether you are a healthy individual, a heart or cancer patient or suffering from PCOD or obesity, you can go ahead and include this Healthy pear smoothie with avocado and spinach is your diet for sure. This has a high satiety value and thus avoid binge eating and further piling up fat around your belly. Healthy pear smoothie with avocado and spinach is filling and tasty and sure to go down well with all age groups. Make sure you use ripe avocados to make the Avocado Spinach Pear Smoothie, and also dwell into is flavours as soon as you prepare it because it tends to lose its nice colour after a while. Besides smoothie you can use avocado to make Avocado Ice Cream, Avocado Dressing and Avocado Chocolate Mousse. Enjoy Indian avocado spinach pear smoothie recipe | healthy pear smoothie with avocado and spinach | pear avocado spinach smoothie | with step by step photos. | [Combine all the ingredients in a mixer along with 1 cup of chilled water and blend till smooth., Pour equal quantities of the smoothie into 3 indivdual glasses and serve the avocado spinach pear smoothie immediately.] | [Energy, 168 cal, Protein, 1.9 g, Carbohydrates, 13.3 g, Fiber, 4.5 g, Fat, 11.9 g, Cholesterol, 0 mg, Sodium, 34.3 mg] | avocado-spinach-pear-smoothie-healthy-smoothie-41594r |
| rcp42254 | Avocado Vegetable Salad, Avocado Capsicum Salad | NA | NA | [avocado cubes, blanched broccoli florets, capsicum cubes, tomato cubes, cucumber cubes, iceberg lettuce, roasted flaxseeds (alsi), olive oil, dried mixed herbs, lemon juice, salt] | 10 mins | 0 mins | [Wholesome Salads (Salads that make a meal), Marathoners, Endurance Athletes, Triathlete, Vitamin A Rich, Beta Carotene, Retinol, Gout Indian Recipes, Arthritis Diet, Vitamin B6 Diet, Vitamin K Diet] | 1Makes 1 servings | Indian | avocado vegetable Indian dinner salad recipe | healthy avocado broccoli salad | avocado capsicum salad with flaxseeds | with 30 amazing images. avocado vegetable Indian dinner salad recipe | healthy avocado broccoli salad | avocado capsicum salad with flaxseeds is a power packed option for dinner. Learn how to make healthy avocado broccoli salad. To make avocado vegetable Indian dinner salad, combine all the ingredients for the salad in a bowl. It can be taken to work in a lunch box with the dressing in a separate small container. Just before serving, add the dressing and toss well. Serve immediately. A dashingly colourful salad with a very high feel-good factor, just perfect to pack for lunch ! The avocado capsicum salad with flaxseeds has a splash of various colours, textures and flavours ranging from the creaminess of avocadoes to the tanginess of tomatoes, not to forget the spicy crunch of vibrant bell peppers. It is quite filling and ideal to take to office for lunch or serve for dinner with a bowl of soup. This tasty and healthy avocado broccoli salad is also super healthy, with avocado giving you healthy fat, broccoli and bell peppers protecting you with vitamin C and loads of antioxidants, and olive oil pampering you with omega-3 fatty acids. Total peace of mind, and lots of happiness too! You can also try other salads for lunch like Vegan Healthy Lunch Salad or Mixed Sprouts Beetroot Healthy Lunch Veg Salad. Tips for avocado vegetable Indian dinner salad. Add more avocado if you want to eat some more healthy fats. 2. Roasted flaxseeds can be replaced with roasted pumpkin seeds. Enjoy avocado vegetable Indian dinner salad recipe | healthy avocado broccoli salad | avocado capsicum salad with flaxseeds | with step by step photos. | [To make avocado vegetable salad, combine all the ingredients for the salad in a bowl. It can be taken to work in a lunch box with the dressing in a separate small container., Just before serving, add the dressing and toss well. Serve immediately.] | [Energy, 302 cal, Protein, 4.9 g, Carbohydrates, 11.2 g, Fiber, 5.4 g, Fat, 26.9 g, Cholesterol, 0 mg, Sodium, 37 mg] | avocado-vegetable-salad-avocado-capsicum-salad-42254r |
| rcp22614 | Ayran, Turkish Yoghurt Drink, Lebanese Curd Drink | NA | NA | [curd (dahi), chopped garlic (lehsun), salt, ice-cubes] | 2 mins | 0 mins | [Lebanese Beverages, Low Cal Beverages, Mixer, Kids Calcium Rich Indian recipes, Kids Brain Boosting, Kids Weight Gain, Calcium Rich Indian Recipes] | 4Makes 4 glasses | Indian | Ayran recipe | Turkish yoghurt drink | healthy Ayran drink for weight loss | with 12 amazing images. Ayran recipe | Turkish yoghurt drink | healthy Ayran drink for weight loss is a nourishing drink with curd as its main base ingredient. Learn how to make Turkish yoghurt drink. To make Ayran, combine all the ingredients in a mixer and blend till smooth. Pour equal quantities of the drink into 4 individual glasses. Serve chilled with ice cubes. Ayran is a rejuvenating yoghurt-based drink, very popular in the Middle Eastern Regions, especially Lebanon and Syria and has minor variations to them. It is a popular Turkish drink which has a cooling effect in Summer. However, the proportion of ingredients is such that it gives this drink a very soothing flavour and mouth-feel, which you will enjoy thoroughly. You will be surprised to see that yoghurt is combined with garlic to make Ayran. Healthy Ayran drink for weight loss is a nourishing glass which has the probiotic properties of curd and anti-inflammatory properties of garlic. Serve it as an accompaniment to Lebanese dishes like Mashkool Rice, Stuffed Onion Cups, Falafel and Borek. Tips for Ayran 1. Remember to use fresh curd for this recipe. 2. This Turkish yoghurt drink must be served chilled. Enjoy Ayran recipe | Turkish yoghurt drink | healthy Ayran drink for weight loss | with step by step photos. | [To make ayran, combine all the ingredients in a mixer and blend till smooth., Pour equal quantities of the drink into 4 individual glasses., Serve ayran chilled with ice cubes.] | [Energy, 118 cal, Protein, 4.3 g, Carbohydrates, 5.1 g, Fiber, 0 g, Fat, 6.5 g, Cholesterol, 16 mg, Sodium, 19 mg] | ayran-turkish-yoghurt-drink-lebanese-curd-drink-22614r |
| rcp33644 | Burritos ( Healthy Diabetic Recipe ) | NA | Veg | [chopped tomatoes, chopped spring onions whites, chopped spring onion greens, chopped capsicum, chopped coriander (dhania), chopped green chillies, cumin seeds (jeera) powder, dried oregano, tabasco, salt, oil, chopped onions, chopped garlic (lehsun), chopped capsicum, green chilli , finely chopped, chopped tomatoes, chopped and boiled mixed vegetables, crumbled low fat paneer (cottage cheese), salt, nutri tortillas, chopped cabbage, spring onion greens, grated mozzarella cheese] | 20 mins | 10 mins | [Mexican Burritos / Chimichangas, One Dish Vegetarian Meals, Non-stick Pan, Diabetic International Recipes] | 8Makes 8 burritos | Mexican | With or without rajma, with one stuffing or the other, burritos are always a great option for a weekend snack as much as for a party – it is quite a meal in itself. You can have a free hand with the stuffing and experiment with choices of your own – just ensure that they are healthy! You must always stuff the burritos as and when required to avoid sogginess; or to add an element of fun and freedom, you can let your guests stuff their own burritos! Cabbage and onions add crunch, while the mozzarella cheese enhances the flavour – every ingredient plays its part in making this a grand success. Usually burritos are not cooked, but you can cook it lightly in the microwave to just melt the cheese a wee bit. And of course, don’t forget to serve with chilled tomato salsa! | [Combine all the ingredients together in a bowl and mash lightly with the back of a spoon. Keep refrigerated to allow the flavours to blend., Heat the oil in a non-stick pan, add the onions, garlic and capsicum and sauté on a medium flame for 4 to 5 minutes till the onions turn translucent, while stirring continuously., Add the green chillies, tomatoes, mixed vegetables, paneer, salt and pepper, mix well and sauté on a medium flame for another 2 minutes, while stirring continuously., Divide the mixture into 8 equal portions and keep aside., Place a tortilla on flat, dry surface and place a portion of the stuffing on one end of the tortilla., Spread 2 tbsp of the tomato salsa evenly over the stuffing and top with 1 tbsp of cabbage, 1 tbsp of spring onion greens and 1 tsp of cheese., Roll up the tortilla tightly, starting from the end where the stuffing is placed., Repeat with the remaining ingredients to make 7 more burritos., Serve immediately with tomato salsa., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 114 cal, Protein, 4.4 g, Carbohydrates, 18.5 g, Fiber, 4 g, Fat, 2.7 g, Cholesterol, 0.9 mg, Sodium, 47 mg] | burritos--healthy-diabetic-recipe--33644r |
| rcp32616 | Burritos ( Wraps and Rolls) | NA | Veg | [avocado pulp, lemon juice, chopped onions, chopped tomatoes, chopped green chillies, chopped garlic (lehsun), salt, oil, chopped garlic (lehsun), chopped onions, chopped tomatoes, chopped capsicum, rajma (kidney beans), chilli powder, cumin seeds (jeera) powder, salt, tortillas, chopped tomatoes, chopped spring onions, sour cream, grated processed cheese, corn chips] | 25 mins | 12 mins | [Indian Wraps, Indian Rolls, Veg Roll, Saute, Mexican Party, Western Party, Non Stick Kadai Veg] | 4Makes 4 burritos | Indian | Straight from the kitchens of mexico, burrito is the first thing that comes to our mind when we think of international wraps. The combination of guacamole, refried beans and oodles of cheese makes this traditional wrap truly irresistible. | [Combine all the ingredients in a bowl and mash well using a fork and refrigerate for at least an hour. Keep aside., Heat the oil in a deep pan, add the garlic and onions and sauté till the onions turn translucent., Add the tomatoes and sauté for another 3 to 4 minutes., Add the capsicum, rajma , chilli powder; cumin seeds powder and salt, mix well and cook for 5 minutes or till the mixture is dry and keep aside., Place a tortilla on a clean dry surface and arrange ¼th of the refried beans in a row in the centre of the roti., Arrange ¼ cup each of each tomatoes and spring onions over it., Spread ¼th of the guacamole and 2 tbsp of sour cream over it., Finally sprinkle 2 tbsp of cheese and 1 tbsp of corn chips over it and roll it up tightly., Repeat with the remaining ingredients to make 3 more burritos., Wrap a tissue paper around each burrito and serve immediately.] | [Energy, 605 cal, Protein, 19.3 g, Carbohydrates, 71.3 g, Fiber, 7.3 g, Fat, 27.7 g, Cholesterol, 18 mg, Sodium, 256.1 mg] | burritos--wraps-and-rolls-32616r |
| rcp1277 | Burritos, Veg Burrito | Dinner | Veg | [flour tortillas, mexican fried rice, refried beans, avocados , deseeded , scooped and chopped, chopped tomatoes, chopped onions, chopped garlic (lehsun), chopped coriander (dhania), chopped green chillies, lemon juice, fresh cream, salt, chopped tomatoes, chopped capsicum, chopped coriander (dhania), chopped green chillies, cumin seeds (jeera) powder, dried oregano, lemon juice, salt, hung curds (chakka dahi), lemon juice, salt, chopped spring onions, grated processed cheese] | 1 hrs | 35 mins | [Mexican Burritos / Chimichangas, Tortilla Main Dishes, One Dish Vegetarian Meals, One Meal Dinner, Mexican Delights, Raksha - Bandhan, Christmas] | 6Makes 6 burritos | Mexican | burritos recipe | Mexican burritos | vegetarian bean and rice burrito | how to make easy Indian burrito at home | with 119 images amazing images. burritos recipe | Mexican burritos | vegetarian bean and rice burrito | how to make easy Indian burrito at home is everyone's favourite Mexican dish. Learn how to make easy Indian burrito at home. To make burritos, first make the flour tortillas, Mexican fried rice, refried beans, guacamole, uncooked salsa and sour cream. Once all the ingredients are ready, you can assemble it. Place a tortilla on a clean and dry surface and place ¾ cup of the mexican rice on one side of the tortilla. Put ¼ cup of refried beans, 1 tbsp of guacamole, 1 tbsp of uncooked salsa and 2 tbsp of sour cream evenly over it. Finally sprinkle 1 tbsp of spring onions and 1 tbsp of cheese evenly over it. Fold the two opposite ends of the roti over the stuffing. Start rolling the roti from one open end over the 2 folded sides and wrap it tightly. Repeat steps 1 to 3 to make 5 more burritos. Serve it immediately. Mexican burritos are almost synonymous with Mexican cuisine. Yummy tortillas packed with rice, refried beans, salsa, sour cream and cheese, this dish has everything packed into it. It is self-contained in terms of flavour with a bit of tang, spice and cheesiness, and is quite filling too. This makes it a true one-dish meal. We have shown you how to make everything from the guacamole to the salsa yourself. It might look like much but it is actually very easy because no cooking is required. You just need to prepare the ingredients and mix them up in the right proportions. Once each component is ready, you have to arrange them to make easy Indian burrito at home. It’s as easy as that! Burritos is essentially a meal by itself. However, you can serve it with a refreshing soup like tomato cabbage and bean soup. You can also try other Mexican treats like the Mexican Tarts with Refried Beans and Sour Cream and Mexican Salad. Tips for burritos. 1.The rice in Mexican rice should be cooked only till 85%, so each grain of rice remains separate. 2.For refried beans, the rajma has to be soaked overnight. So plan for it in advance. 3.The rajma should be cooked till done, but it should not turn mushy. 4.For guacamole, buy avocados that are ripe and avoid using over-ripe avocados that are mushy on the inside. To pick the right avocado, place it in your palm and give it a light squeeze. If it has a slight resistance, with no soft spots then it’s ready. 5.For sour cream use thick curd made from full fat cream. 6.Mexican rice, refried beans, guacamole, sour cream can be made in advance and refrigerated. 7.To make uncooked salsa and refrigerate, do so without adding salt. This is because salt might release water. 8.Assemble the burritos just before serving. Enjoy burritos recipe | Mexican burritos | vegetarian bean and rice burrito | how to make easy Indian burrito at home | with step by step photos. | [To make burritos, place the tortillas on a clean and dry surface, place ¾ cup of the mexican rice, on one side of the tortilla, put ¼ cup of refried beans, 1 tbsp of guacamole, 1 tbsp of uncooked salsa, 2 tbsp of sour cream, 1tbsp spring onion and sprinkle 1 tbsp of cheese, Fold the tortilla from the stuffed side 75% towards the other end., Roll from the other side and make a wrap., Repeat step 1 to 3 to make 5 more burritos., Serve the burritos immediately.] | [Energy, 644 cal, Protein, 16.1 g, Carbohydrates, 91.8 g, Fiber, 7.5 g, Fat, 23 g, Cholesterol, 18.6 mg, Sodium, 125.3 mg] | burritos-veg-burrito-1277r |
| rcp3465 | Burritos, Veg Whole Wheat Burritos, Diabetic Friendly | NA | NA | [whole wheat Mexican tortillas, refried beans, tomato salsa, chopped spring onions whites greens, shredded cabbage] | 30 mins | 0 mins | [Mexican Burritos / Chimichangas, Whole Wheat Recipes, Tortilla Main Dishes, Mexican Delights, Mexican Party, Non-stick Pan] | 6Makes 6 burritos | Mexican | This recipe proves that diabetics can have most of their favourite foods, provided they make some smart twists in the cooking method and ingredients. Tortillas, which are like the pillars of Mexican cooking, are usually made with maize flour and maida, both of which are no-no for diabetics. Maize flour, especially, can cause blood sugar levels to dart up instantly! Here, we have made delicious Whole Wheat Burritos by using more of wheat flour and less of maize flour. While refried beans and salsa are also fibre-rich, we have enhanced the recipe further by using nutritious and fibrous veggies like spring onions and cabbage to add volume without relying totally on refried beans. | [Divide the refined beans and tomato salsa into 6 equal portions. Keep aside., Place a whole wheat mexican tortilla on a clean, dry surface, spread a portion of the refried beans evenly on one side of the tortilla., Top it with a portion of the tomato salsa, 1 tbsp of cabbage and 1 tsp of spring onions evenly over it., Repeat steps 2 and 3 to make 5 more burritos., Serve immediately., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 93 cal, Protein, 3.5 g, Carbohydrates, 16.6 g, Fiber, 2.9 g, Fat, 1.6 g, Cholesterol, 0 mg, Sodium, 9.8 mg] | burritos-veg-whole-wheat-burritos-diabetic-friendly-3465r |
| rcp3271 | Butter Bean Soup | NA | Veg | [boiled rangoon na vaal (broad field beans), blanched carrot cubes, shredded cabbage, chopped tomatoes, vegetable stock, onion cubes, chopped celery (ajmoda), olive oil, bay leaves (tejpatta), chopped garlic (lehsun), salt, freshly ground black pepper (kalimirch), tomato puree] | 15 mins | 8 mins | [Italian Vegetarian, Italian Soups, Chunky Indian Soups, Pregnancy Iron Rich Indian Foods, Pregnancy Folic Acid Rich, Pregnancy First Trimester Indian, Diabetes and Healthy Heart] | 4Makes 4 servings | Indian | butter bean soup recipe | butter bean vegetable soup | vaal soup | healthy field beans Indian soup | with 25 amazing images. butter bean soup is a simple and filling Indian soup. Learn how to make healthy field beans Indian soup. butter bean soup butter bean soup is a hearty and flavorful soup made with butter beans (also known as vaal, field beans, rangoon na vaal), vegetables, and vegetable stock. It is a popular dish in many cuisines around the world, and there are many different variations of the recipe. butter bean soup with lots of vegetables like carrots, cabbage, tomatoes, and celery is a hearty and satisfying one-dish vegetarian meal. It is packed with nutrients and flavor, making it a healthy and delicious option for lunch or dinner. The combination of vegetables in this butter bean vegetable soup creates a complex and flavorful broth. The carrots add sweetness, the cabbage adds a bit of earthiness, the tomatoes add acidity and brightness, and the celery adds a subtle onion-like flavor. The butter beans themselves have a mild, nutty flavor that complements the vegetables well. To make butter bean soup , heat the olive oil in a deep kadhai, add the bay leaves, garlic, onions and sauté on a medium flame for 2 minutes. Add the celery and sauté on a medium flame for 1 minute. Add the cabbage, tomatoes, carrots, 3 cups of vegetable stock or hot water, salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the beans, tomato purée, pepper and mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve butter bean soup hot with toasted multigrain bread. butter bean soup is rich in folic acid, phosphorus, Dietary fibre, vitamin B1, iron, protein and Vitamin B2. Pro tips for butter bean soup . 1. Add 3 cups of vegetable stock or hot water. For better taste use vegetable stock or if in hurry then use stock cubes. Homemade vegetable stock has a neutral flavour and desirable consistency that make it very versatile. It adds exciting flavours and aroma to the dish it is added to. 2. Add 1 1/4th cup soaked and boiled vaal (field beans/ butter beans). Vaal is a storehouse of protein and fibre. The duo of these nutrients makes you feel full for longer, helping cut unnecessary food intake and weight gain. Beans also appear to have a blood sugar normalizing effect, and may be of benefit to diabetics. 3. Olive oil used is a strong antioxidant and good for the heart. Also it has anti-inflammatory properties. This is one of the healthiest oils you can opt for. 4. You can make your vegetable stock the previous day. Enjoy butter bean soup recipe | butter bean vegetable soup | vaal soup | healthy field beans Indian soup | with step by step photos. | [To make butter bean soup , heat the olive oil in a deep kadhai, add the bay leaves, garlic, onions and sauté on a medium flame for 2 minutes., Add the celery and sauté on a medium flame for 1 minute., Add the cabbage, tomatoes, carrots, 3 cups of vegetable stock or hot water, salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the beans, tomato purée, pepper and mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve butter bean soup hot with toasted multigrain bread.] | [Energy, 193 cal, Protein, 10.1 g, Carbohydrates, 29 g, Fiber, 11.1 g, Fat, 4.5 g, Cholesterol, 0 mg, Sodium, 42.8 mg] | butter-bean-soup-3271r |
| rcp36077 | Butter Beans and Mixed Vegetable Cheese Soup | NA | NA | [cooked vaal (field beans/ butter beans), chopped onions, chopped capsicum, chopped tomatoes, oil, tomato ketchup, dried oregano, salt, grated processed cheese] | 20 mins | 12 mins | [Western Party, Non-stick Pan] | 4Makes 4 servings | NA | A soup that has a touch of everything you love! It’s cheesy, it’s tangy, its’ crunchy, it’s creamy, it’s all that you can ask for. Yes, the Butter Beans and Mixed Vegetable Cheese Soup is a sumptuous treat that combines crunchy and juicy veggies like onions, capsicum and tomatoes with cooked butter beans. Tomato ketchup and herbs give it a memorable flavour, while a garnish of cheese gives it a gooeyness you can’t resist. Enjoy this soup hot and fresh, with slices of buttery toast . | [Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes., Add the capsicum and sauté on a medium flame for 2 minutes., Add the tomatoes, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the butter beans, tomato ketchup, oregano, salt, pepper powder and 3 cups of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally., Serve hot garnished with cheese.] | [Energy, 214 cal, Protein, 9.8 g, Carbohydrates, 26.7 g, Fiber, 1.8 g, Fat, 7.9 g, Cholesterol, 0 mg, Vitamin A, 302.6 mcg, Vitamin B1, 0.4 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.8 mg, Vitamin C, 44.8 mg, Folic Acid, 13.2 mcg, Calcium, 51.7 mg, Iron, 1.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 83 mg, Potassium, 89.7 mg, Zinc, 0.1 mg] | butter-beans-and-mixed-vegetable-cheese-soup-36077r |
| rcp33930 | Butter Cream Icing for Cakes and Pastries | NA | NA | [soft butter, icing sugar, vanilla essence] | 2 mins | 0 mins | [Basic Indian Dessert Recipes] | 1Makes 1 cup (14 tbsp ) | Indian | An icing made primarily from soft butter, the Butter Cream Icing for Cakes and Pastries has a buttery flavour and luscious mouth-feel that make it stand out from the crowd of regular cream-based icings. The fluffed-up butter, sweetened with icing sugar and flavoured mildly with vanilla essence, is noticeably special and is sure to be enjoyed to the hilt. Make it your first choice for cakes and pastries made for celebrations involving children. We have used it in our Swiss Roll recipe. | [Sieve the icing sugar and keep aside., In a bowl, cream the butter using a wooden spoon or a spatula till it is light and smooth., Gradually, add the sieved icing sugar and cream till smooth using a wooden spoon or a spatula., Add the vanilla essence and mix well., Use as required.] | [Energy, 101 cal, Protein, 0 g, Carbohydrates, 8.5 g, Fiber, 0 g, Fat, 7.4 g, Cholesterol, 22.9 mg, Sodium, 75.5 mg] | butter-cream-icing-for-cakes-and-pastries-33930r |
| rcp30910 | Butter Garlic Naan, Tava Garlic Butter Naan | NA | NA | [chopped garlic (lehsun), chopped green chillies, plain flour (maida), dry yeast, sugar, curd (dahi), oil, salt, plain flour (maida), melted butter] | 15 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Naan / Kulchas, Raksha - Bandhan, Mother's Day, Father's Day, Thanksgiving, Indian Party] | 6Makes 6 garlic naans | Punjabi | butter garlic naan | tava garlic naan | homemade garlic naan with butter | with 17 amazing images. Our butter garlic naan is a tava garlic naan. homemade garlic naan with butter is a rich Indian bread recipe, with the exciting flavour of garlic and green chillies. While naan is traditionally prepared in a tandoor, this butter garlic naan can be comfortably prepared in a tava at home. Notes and tips on butter garlic naan. 1. Knead into a soft dough using a little water. Add the water gradually so that you are able to judge the consistency of the dough while you are kneading. The dough should be soft but not sticky. 2. Cover the dough with a lid or a damp muslin cloth to prevent it from drying out. Remember to brush each tava garlic naan with melted butter, just as the Punjabis like it, and serve with your favourite subzi and side dishes like Boondi and Pomegranate Raita or Cabbage and Carrot Kachumber. Learn to make butter garlic naan | tava garlic naan | homemade garlic naan with butter | with step by step photos below. | [To make butter garlic naan, combine the yeast, sugar and 2 tbsp of lukewarm water in a bowl, mix gently and cover with a lid and keep aside for 4 to 5 minutes., Combine the plain flour, yeast-sugar mixture, coarse garlic paste, curd, oil and salt and in a deep bowl and knead into a soft dough using little water., Cover the dough with a lid or a damp muslin cloth and allow it prove till it increases in volume slightly (approx. 30 minutes)., Divide the dough into 6 equal portions., Press a portion of the dough flat on a rolling board and roll out into an oblong of 125 mm. (5") using a little plain flour for rolling., Heat a non-stick tava (griddle) and place the naan, cook it on one side till it puffs slightly and then turn over., Cook it on the other side till it puffs a little and then roast it on an open flame till it turns golden brown from both the sides., Repeat steps 5 to 7 to make 5 more naans., Brush each tava garlic naan with a little melted butter and serve immediately.] | [Energy, 93 cal, Protein, 2.2 g, Carbohydrates, 14.1 g, Fiber, 0.1 g, Fat, 3 g, Cholesterol, 0.8 mg, Sodium, 2.7 mg] | butter-garlic-naan-tava-garlic-butter-naan-30910r |
| rcp32907 | Butter Milk Rasam, Curd Rasam, Mor Rasam | Dinner | NA | [ghee, whole dry kashmiri red chillies, coriander (dhania) seeds, toovar (arhar) dal, fenugreek (methi) seeds, peppercorns (kalimirch), asafoetida (hing), buttermilk, toovar (arhar) dal, chopped tomatoes, salt, ghee, mustard seeds ( rai / sarson), cumin seeds (jeera), whole dry kashmiri red chilli, curry leaves (kadi patta)] | 20 mins | 20 mins | [South Indian Rasam, Thick / Creamy Indian Soups, Saute, Indian Party, Mixer, Pan, South Indian Dinner] | 2Makes 2 servings | South Indian | buttermilk rasam recipe | South Indian mor rasam | healthy curd rasam | with 39 amazing images. Unique South Indian mor rasam recipe made using freshly grounded masala. Learn how to make buttermilk rasam recipe | South Indian mor rasam | healthy curd rasam | buttermilk rasam is a ‘light’, moderately spicy rasam It tastes best when drunk as it is, while it can also be served with rice and a spicy curry. Mor Rasam (Buttermilk Rasam), a unique South Indian rasam variety which is special in. Very simple to make rasam using buttermilk and freshly ground spices. A very unique variety of rasam which doesn’t include the usual ingredients like tamarind, tomato, dal etc. Rasam is usually served with hot steaming rice or we can serve as a soup. Its perfect if you plan for a quick lunch or dinner. Tips to make buttermilk rasam recipe: 1. Use fresh curd to make buttermilk. 2. Remove from the flame then add buttermilk to prevent the rasam from curdling. 3. Instead of toovar dal you can use moong dal. Enjoy buttermilk rasam recipe | South Indian mor rasam | healthy curd rasam | with detailed step by step photos. | [Heat the ghee in a small pan, add all the ingredients and sauté on a slow flame while stirring continuously till the flavour releases (approx. 4 to 5 minutes)., Allow it cool slightly and then blend in a mixer to a smooth powder. Keep aside., To make butter milk rasam, combine the toovar dal, tomatoes, salt and 1 cup of water, mix well and pressure cook for 4 whistles., Allow the steam to escape before opening the lid. Whisk it lightly., Add 1½ tbsp of the prepared masala, mix well and simmer for 2 to 3 minutes., For the tempering, heat the ghee in a small pan and add the mustard seeds., When the seeds crackle, add the cumin seeds, red chillies and curry leaves and sauté for a few seconds., Pour the tempering over the dal mixture, mix well and cook on a medium flame for 1 minute., Remove from the flame and add the buttermilk and salt (if required) and mix well. Serve the butter milk rasam immediately., You require little quantity of the masala, however to grind such a less quantity is not feasible hence prepare it in bulk and store in an air-tight container to use later.] | [Energy, 178 cal, Protein, 8.9 g, Carbohydrates, 22.5 g, Fiber, 3.8 g, Fat, 5.8 g, Cholesterol, 0.1 mg, Sodium, 13.3 mg] | butter-milk-rasam-curd-rasam-mor-rasam-32907r |
| rcp1623 | Buttered Rice, How To Make Buttered Rice | NA | Veg | [butter, rice (chawal), oil, salt] | 5 mins | 15 mins | [Quick South Indian, Maharashtrian Rice Recipes, Western Party, Non-stick Pan, Quick Vegetarian Rice, khichdi Recipes] | 4Makes 4 cups | Maharashtrian | A simple recipe of rice, tossed with butter and salt, which tastes great with all kinds of dal and subzis . Although only two tablespoons of butter are used, you can actually feel the rich, buttery taste on your palate. You can shape this rice like a ring using a mould, and serve the gravy in the centre, to make a simple meal seem attractive and exotic. You can also serve it as Baked Beans with Buttered Rice or with some Continental veggies such as Creamy Mixed Vegetables in Spinach Gravy or Baked Vegetables in Tomato Sauce . | [Boil enough water in a deep non-stick pan, add the oil, little salt and rice, mix gently and cook on a medium flame for 10 to 12 minutes, while stirring occasionally., Drain and keep aside., Heat the butter in a broad non-stick pan, add the rice and little salt, mix gently and cook on a medium flame for 1 minute, while stirring occasionally., Use as required.] | [Energy, 193 cal, Protein, 2.7 g, Carbohydrates, 31.3 g, Fiber, 1.6 g, Fat, 6.3 g, Cholesterol, 0 mg, Vitamin A, 203.2 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.8 mg, Vitamin C, 0 mg, Folic Acid, 3.2 mcg, Calcium, 4 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 49.6 mg, Potassium, 1.6 mg, Zinc, 0.5 mg] | buttered-rice-how-to-make-buttered-rice-1623r |
| rcp36419 | Buttered Sweet Corn Recipe, Buttered American Corn | Snacks | NA | [butter, sweet corn kernels (makai ke dane), salt, freshly ground black pepper (kalimirch), lemon juice] | 10 mins | 3 mins | [Quick Evening Snacks, Evening Tea Snacks, Non-stick Pan] | 4Makes 4 servings | NA | buttered corn recipe | Indian style buttered sweet corn | buttered American corn | tasty butter corn is a classic snack that is now so much a part of the Indian street-food scene, is so easy to make at home! Learn how to make tasty butter corn. To make buttered corn, succulent sweet corn kernels are sautéed in butter, seasoned with pepper and tinged with lemon juice to make a scrumptious snack, which is just too irresistible when had steaming hot. The cooking time in making the buttered American corn is very important in this recipe because the corn must retain a bit of its crunch, should be moderately cooked and should not become dry. So, follow the instructions perfectly and you will end up with a fabulous snack, in not more than a jiffy! It is advisable to use fresh sweet corn kernels and not the canned sweet corn while making tasty butter corn. Also add the lemon juice only after switching off the flame, so that it leaves a pleasant sour taste. You can also add chilli powder if you like slightly spicy buttered corn. Sweet corn kernels can be boiled, blanched or crushed to create delicious recipes that's sure to please all.Try these out - Corn Dosa, Corn Sev Puris, Corn Panki, Corn, Spinach and Rice Fritters, Fruity Corn Salad, Makai Shorba, Paneer, Corn and Capsicum Subzi and Veg Corn Bake. Enjoy buttered corn recipe | Indian style buttered sweet corn | buttered American corn | tasty butter corn. | [Heat the butter in a broad non-stick pan., Add the corn, salt and pepper and sauté on a medium flame for 2 minutes., Switch off the flame, add the lemon juice and mix well., Serve immediately.] | [Energy, 150 cal, Protein, 3.4 g, Carbohydrates, 23.8 g, Fiber, 2.5 g, Fat, 6.2 g, Cholesterol, 0 mg, Vitamin A, 256.7 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.1 mg, Vitamin C, 5.9 mg, Folic Acid, 22.8 mcg, Calcium, 7.9 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 67.4 mg, Potassium, 177.4 mg, Zinc, 0.4 mg] | buttered-sweet-corn-recipe-buttered-american-corn-36419r |
| rcp3516 | Buttermilk Apple Pancakes | BreakFast | NA | [whole wheat flour (gehun ka atta), low fat buttermilk, chopped apple, cinnamon (dalchini) powder, vanilla extract, sea salt (khada namak), baking powder, maple syrup, coconut oil, coconut oil, chopped apple, honey, cinnamon (dalchini) powder] | 5 mins | 15 mins | [American, American Breakfast, Breakfast Chillas, Indian Pancakes, Indian Tawa, Tava, Non-stick Pan, Quick Breakfast Indian] | 8Makes 8 pancakes | Indian | buttermilk apple pancakes recipe | eggless buttermilk whole wheat pancakes | Indian style apple pancake with buttermilk | with 25 amazing images. eggless buttermilk apple pancakes are a delicious and nutritious Indian breakfast or American breakfast. eggless buttermilk apple pancakes are a delightful twist on traditional pancakes, perfect for those looking for a vegan or egg-free breakfast option. These pancakes are made with a combination of buttermilk, apples, flour, baking powder, and a touch of sweetness, resulting in a fluffy and flavorful stack of pancakes that are sure to impress. The buttermilk adds a tangy flavor and helps create a light and airy texture, while the apples provide a hint of sweetness and a burst of freshness in every bite. These buttermilk apple pancakes are not only delicious but also a great way to sneak in some fruit and fiber into your breakfast. Whether enjoyed with a drizzle of maple syrup, a dollop of yogurt, or a sprinkle of cinnamon, eggless buttermilk apple pancakes are a versatile and tasty option for a leisurely weekend brunch or a quick weekday breakfast. Give this recipe a try and savor the warm, comforting flavors of fall in every bite! Main ingredients for buttermilk apple pancakes. 1. Whole wheat flour (gehun ka atta). Whole wheat flour adds a subtle nutty flavor to the pancakes, which can complement the sweetness of the apples and the tang of the buttermilk. Compared to white flour pancakes, whole wheat pancakes can have a slightly chewy texture. This can be a desirable quality for some people, adding a bit more substance to the bite. Many recipes call for using a combination of whole wheat flour and white flour. This allows you to enjoy the health benefits of whole wheat while still maintaining a lighter and fluffier texture from the white flour. 2. Buttermilk. The subtle tang of buttermilk complements the sweetness of the apples and the overall flavor profile of the pancakes. It adds a layer of complexity that plain milk wouldn't provide. Buttermilk is slightly acidic due to the lactic acid produced during fermentation. This acidity reacts with the baking soda in the pancake batter, creating carbon dioxide bubbles. These bubbles cause the pancakes to rise and become fluffy. Since eggless pancakes lack the leavening power of eggs, buttermilk becomes even more important for achieving a good rise and a light, tender texture. Pro tips for buttermilk apple pancakes. 1. Add 1 cup finely chopped apple. Chopped apples offer distinct bursts of apple flavor in each bite, enhancing the overall taste of the pancakes. Chopped apples generally cook faster than grated apples because they are larger pieces. This is important for eggless pancakes, which rely on proper cooking through other means (like baking powder) and might require slightly longer cooking times than traditional pancakes. 2. Add 1 1/2 tbsp maple syrup or honey. Apples also add sweetness to the pancakes, but they often have a tart or tangy component as well. Maple syrup enhances the sweetness of the apples and balances out any tartness. Since these pancakes don't contain eggs, they might lack some natural sweetness that eggs can contribute. Maple syrup provides a readily available and natural way to add sweetness without relying on refined sugars. Enjoy buttermilk apple pancakes recipe | eggless buttermilk whole wheat pancakes | Indian style apple pancake with buttermilk | with step by step photos. | [To make the batter for buttermilk apple pancake, in a bowl put whole wheat flour, finely chopped apples, cinnamon powder, baking powder, vanilla extract, sea salt, maple syrup and buttermilk., Mix well with a spoon. Keep aside., Heat 1 tsp coconut oil in a non-stick pan. Add chopped apples, maple syrup or honey and cinnamon powder., Cook on medium heat for 5 minutes, stirring occasionally. The apples should become caramelized and soft., Keep aside., Heat a non-stick pan and grease with coconut oil., Pour a ladleful of the batter on the tava and spread in a circular motion to make a thick pancake of 100 mm. (4") diameter., Cook the pancake on a medium flame for 1 minute., Grease the top with coconut oil., Flip over and cook the other side the same way., Top with the apple cinnamon mixture., Serve the buttermilk apple pancakes immediately.] | [Energy, 153 cal, Protein, 5.4 g, Carbohydrates, 29.9 g, Fiber, 4.9 g, Fat, 1.6 g, Cholesterol, 2 mg, Sodium, 29.5 mg] | buttermilk-apple-pancakes-3516r |
| rcp37325 | Butterscotch Rasgulla | NA | NA | [rabdi, rasgullas, butterscotch syrup, butterscotch nuts] | 5 mins | 0 mins | [Chenna, Puddings] | 5Makes 5 rasgullas | NA | An unusual way of presenting rasgullas in a butterscotch flavoured rabdi. Use any flavour of your choice and buy readymade rasgullas to save time! | [Squeeze out the extra syrup from the rasgulla and keep aside., Combine the rabdi and butterscotch syrup in a bowl and mix well., Slice each rasgulla horizontally into two., Place the lower half of the rasgulla on a flat plate and pour the little prepared butterscotch rabdi over it., Sandwich it using the upper half of a rasgulla., Repeat steps 4 and 5 to make 4 more butterscotch rasgullas., Just before serving, arrange the sandwich rasgullas on a serving dish and pour the remaining butterscotch rabdi evenly over it., Serve immediately garnished with butterscotch nuts.] | [Not Given] | butterscotch-rasgulla-37325r |
| rcp3990 | Butterscotch Sauce | NA | NA | [sugar, butter, fresh cream, vanilla essence] | 5 mins | 10 mins | [Basic Indian Dessert Recipes, Desserts for Entertaining, Non-stick Pan] | Makes 0.50 cup (7 tbsp ) | Indian | Here is how to make Butterscotch Sauce from scratch, using the most basic ingredients. You will be amazed by how well it turns out. Enjoy the sweet and enamoring flavour of this sauce with puddings, ice-creams, pastries and just about any dessert. One thing to remember is that this sauce must always be used warm, as it gets hard like a toffee when it gets completely cool. So, if it gets too cool, re-heat it slightly before using. Also handle this sauce carefully as it tends to stick on and scorch if it falls on your skin. | [Heat the sugar in a broad non-stick pan on a medium flame for 4 to 5 minutes, while stirring continuously., Remove from the flame, add ¼ cup of warm water and mix very well. Switch on the flame and cook on a slow flame for 1 to 2 minutes, while stirring continuously., Add the butter and fresh cream, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Cool slightly and use as required.] | [Energy, 91 cal, Protein, 0.2 g, Carbohydrates, 13.5 g, Fiber, 0 g, Fat, 4.1 g, Cholesterol, 4.3 mg, Sodium, 17.1 mg] | butterscotch-sauce-3990r |
| rcp1877 | Buttery Corn On The Cob | Snacks | NA | [sweet corn cob, melted butter, salt, chilli powder, lemon juice] | 2 mins | 20 mins | [Microwave, Children's Day, Indian Birthday Party, Microwave, Kids After School, Monsoon Snacks, Evening Snacks] | 2Makes 2 servings | Indian | Corn on the cob is an evergreen favourite, not just with kids but adults too. Sitting on the beach or in a park, munching on spicy corn brings alive our childhood. If that is true, not just your kids but you too will love with delicious preparation of Buttery Corn on the Cob. Smeared with butter, the corn cobs are cooked in the microwave, and then dusted with a tangy and spicy mixture of spice powders, butter and lime juice. The two things that will strike you as wonderful are the minimal cooking time and the fantastic flavour of these corn cobs! Some more corn on the cob recipes to excite your taste buds Corn on the Cob , Corn-On-The-Cob Curry . | [Put 1 tsp of melted butter on each corn cob., Place both the buttered corn cobs in a microwave safe plate ad microwave on high for 5 minutes., Apply 1 tsp of melted butter, little lemon juice, chilli powder and salt evenly over each boiled corn cob., Serve immediately.] | [Energy, 45 cal, Protein, 0 g, Carbohydrates, 0.3 g, Fiber, 0 g, Fat, 4.9 g, Cholesterol, 0 mg, Vitamin A, 192.2 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 0 mg, Folic Acid, 0.3 mcg, Calcium, 0 mg, Iron, 0 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 49.6 mg, Potassium, 3.3 mg, Zinc, 0 mg] | buttery-corn-on-the-cob-1877r |
| rcp22241 | Cabbage and Apple Salad | NA | NA | [shredded cabbage, apple cubes, chopped celery (ajmoda), salt, chopped green chillies, chopped dill leaves, hung low fat curds (chakka dahi), low fat milk, powdered sugar, salt] | 20 mins | 0 mins | [Italian Salads, Indian Salads with dressing, Quick Indian Salads, Toss & Mix Salads (No cooking), Healthy Salads Fruit Based Salads, Healthy Indian Salads with healthy dressing, Quick Healthy Indian Salads] | 4Makes 4 servings | Indian | cabbage apple salad recipe | healthy Indian apple cabbage salad | cabbage apple salad with dill dressing | with 27 amazing images. cabbage apple salad recipe | healthy Indian apple cabbage salad | cabbage apple salad with dill dressing is a crunchy salad with a creamy dressing. Learn how to make healthy Indian apple cabbage salad. In this simple, easy-to-make, elegant salad, the traditional calorie-laden mayonnaise dressing is replaced with a healthier version, made using low-fat curds and dill. Apple provides sweetness, while the curd adds a touch of pleasant sourness and the green chillies marks the spice in this cabbage apple salad with dill dressing. Cabbage is a good source of vitamin C, while apples provide fiber, placing this salad high on the nutrition scale. Vitamin C is an immune boosting nutrient which also helps to add a glow to your skin as it has a role to play in collagen synthesis. On the other hand, fiber in this healthy Indian apple cabbage salad is a key nutrient to maintain digestive health. With mere 59 calories to offer, this cabbage apple salad is a wise pick not only for weight-watchers, but also for diabetics and heart patients. They can choose between the use of full fat curd and its low fat counterpart depending on the fat content allowed per day. Tips for cabbage apple salad. 1. Keep in a vesselful of ice-cold water for half an hour. This will make them crisp. 2. Add 1/2 tsp finely chopped green chillies. For children, skip this. Adding green chillies gives it a nice little spice to the salad. Enjoy cabbage apple salad recipe | healthy Indian apple cabbage salad | cabbage apple salad with dill dressing | with step by step photos. | [Combine all the ingredients in a bowl and whisk well. Refrigerate for atleast 30 minutes., To make cabbage and apple salad, place the cabbage and celery in a vesselful of ice-cold water for half an hour. This will make them crisp. Drain and keep aside., Combine all the ingredients including cabbage and celery along with the dressing, in a deep bowl and toss well., Serve the cabbage and apple salad immediately.] | [Energy, 59 cal, Protein, 1.9 g, Carbohydrates, 11.8 g, Fiber, 3.1 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 43.3 mg] | cabbage-and-apple-salad-22241r |
| rcp38988 | Cabbage and Carrot Double Decker Sandwich | Snacks | NA | [whole wheat bread slices, butter, shredded cabbage, grated carrot, grated paneer (cottage cheese), grated processed cheese, chopped coriander (dhania), chopped green chillies, salt] | 10 mins | 7 mins | [Breakfast Sandwiches, Sandwich Recipes, Evening Tea Snacks, Toast Sandwich, Protein rich food for kids] | 4Makes 4 sandwiches | NA | Paneer and cheese perk up the protein quotient of this toasted vegetable sandwich. Packed with bone-strengthening calcium, this is also a great option for children. Enjoy it with a glass of fresh juice to kick start the day! | [Divide the stuffing into 8 equal portions and keep aside., Apply 1/8 tsp of butter on both sides of each bread slice and toast them lightly on a tava (griddle) till both sides are golden brown in colour., Place one toasted bread slice on a clean, dry surface and spread a portion of the prepared stuffing evenly over it and sandwich it with another toasted bread slice., Then spread the second portion of the prepared stuffing evenly over it and again sandwich it using 1 more toasted bread slice., Repeat steps 3 and 4 to make 3 more sandwiches., Cut each sandwich diagonally and serve immediately.] | [Energy, 119 cal, Protein, 4.9 g, Carbohydrates, 7.6 g, Fiber, 1.9 g, Fat, 7.6 g, Cholesterol, 10.6 mg, Sodium, 95.6 mg] | cabbage-and-carrot-double-decker-sandwich-38988r |
| rcp40693 | Cabbage and Carrot Kachumber, Kobi and Gajar Kachumber | NA | NA | [shredded cabbage, grated carrot, oil, mustard seeds ( rai / sarson), asafoetida (hing), slit green chillies, curry leaves (kadi patta), turmeric powder (haldi), salt, sugar, coriander-cumin seeds (dhania-jeera) powder, lemon juice] | 15 mins | 4 mins | [Gujarati Kachumber / Chutneys / Achar, Light Salads, Quick Indian Salads, Saute, Indian Party, Non-stick Pan, Healthy Raitas / Kachumber] | 4Makes 4 servings | Gujarati | cabbage and carrot kachumber recipe | kobi and gajar kachumber | Gujarati cabbage and carrot sambharo | stir fried cabbage and carrot | with 18 amazing images. cabbage and carrot kachumber recipe | kobi and gajar kachumber | Gujarati cabbage and carrot sambharo | stir fried cabbage and carrot is a healthy and flavorsome accompaniment to any Indian meal. Learn how to make kobi and gajar kachumber. To make cabbage and carrot kachumber, heat the oil in a broad non-stick pan and add the mustard seeds and asafoetida. When the seeds crackle, add the green chillies and curry leaves and sauté on a medium flame for 30 seconds. Add the turmeric powder, cabbage, carrot and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the sugar, coriander-cumin seeds powder and lemon juice, mix well and cook on a medium flame for 1 minute. Serve immediately. Kachumbers make a great side dish for Indian lunch and dinner. Contrasting shades of white and orange dotted with splashes of green, this kobi and gajar kachumber is a real riot of colours! So attractive it looks that you cannot help grabbing a spoonful. Once you have tried this recipe, you are in for a real treat, because this dish also explores a wide range of flavours ranging from tangy to spicy, with ingredients such as lemon juice, green chillies and coriander-cumin seeds powder too! As always, a pinch of asafoetida further enhances the flavour of the Gujarati cabbage and carrot sambharo, making it a delight to munch on! Stir fried cabbage and carrot is a healthy addition to an obese, a heart patient’s and a diabetic meal. The reason is its amazing nutrition factor. With 49 calories, 2.2 g of fibre and 5.3 g of carbs, this salad helps to keep you full for long hours. Veggies ranging from cabbage to carrot and not to forget the lemons. are a storehouse of antioxidants like vitamin A, vitamin C and flavonoids and anthocyanin, help in removal of harmful substances from our body called free radicals. These antioxidants also lowers the risk of infection and inflammation of the body due to eating processed foods. Tips for cabbage and carrot kachumber. 1. Prefer to shred cabbage and grate carrot slightly thick. This is because after sautéing they tend to shrink. 2. Though we have used slit green chillies, if you like spicy kachumber then you can add finely chopped green chillies. 3. This is best preferred for serving immediately, as with time the kachumber might release water and make it soggy. 4. Avoid sugar if you are health conscious. Enjoy cabbage and carrot kachumber recipe | kobi and gajar kachumber | Gujarati cabbage and carrot sambharo | stir fried cabbage and carrot | with step by step photos. | [Heat the oil in a broad non-stick pan and add the mustard seeds and asafoetida., When the seeds crackle, add the green chillies and curry leaves and sauté on a medium flame for 30 seconds., Add the turmeric powder, cabbage, carrot and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the sugar, coriander-cumin seeds powder and lemon juice, mix well and cook on a medium flame for 1 minute., Serve immediately.] | [Energy, 47 cal, Protein, 1 g, Carbohydrates, 4.8 g, Fiber, 2.2 g, Fat, 2.6 g, Cholesterol, 0 mg, Sodium, 15.3 mg] | cabbage-and-carrot-kachumber-kobi-and-gajar-kachumber-40693r |
| rcp22319 | Cabbage and Carrot Rice Bhakri | Dinner | NA | [rice flour (chawal ka atta), chopped onions, chopped coriander (dhania), chopped green chillies, cumin seeds (jeera), salt, chopped cabbage, grated carrot, rice flour (chawal ka atta)] | 15 mins | 20 mins | [Breakfast Theplas, Parathas, Tava, Lower Blood Pressure Breakfast, Lower Blood Pressure Rotis Parathas, Rotis for dinner, Indian breads for dinner] | 11Makes 11 bhakris | Indian | Made with a dough of cooked rice flour, the bhakris have a nice rustic texture and homely flavour. Veggies like cabbage and carrot add to the taste and texture of the bhakris while ingredients like crushed cumin seeds, green chillies and onions give it an appetizing pungency. Cabbage and Carrot Rice Bhakri must be enjoyed hot and fresh, right off the tava to relish its wonderful texture. It might get a bit chewy or hard once it cools. You can also try other bhakris like the Stuffed Urad Dal Bhakri or Chawal Bhakri . | [Combine the rice flour, onions, coriander, green chillies, cumin seeds and salt in a deep bowl, mix well and keep aside., Heat 1 cup of water and little salt in a deep non-stick pan and allow the water to come to a boil., Add the cabbage and carrot, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the cabbage and carrot mixture to the rice flour mixture, mix well and let it cool slightly., Once slightly cooled, knead into a soft dough without using any water., Divide the dough into 11 equal portions., Roll out a portion of the dough with help of your hand into a 125 mm. (5”) diameter thick circle using a little rice flour for rolling., Heat a non-stick tava (griddle) and cook the bhakri on a medium flame till both the sides turn light brown in colour., Repeat steps 7 and 8 to make 10 more bhakris., Serve immediately.] | [Energy, 49 cal, Protein, 0.9 g, Carbohydrates, 10.6 g, Fiber, 0.5 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 1.7 mg] | cabbage-and-carrot-rice-bhakri-22319r |
| rcp22680 | Cabbage and Chana Dal Subzi | Lunch | Veg | [shredded cabbage, chana dal (split bengal gram), oil, cumin seeds (jeera), green chillies, turmeric powder (haldi), salt, grated coconut, chopped coriander (dhania)] | 10 mins | 10 mins | [South Indian Curries / Sabzis, Indian Tiffin Box, Lunch box, Dabba, Sukhi Sabzis, Traditional Indian Sabzis, Saute, Non Stick Kadai Veg, Vitamin K Diet] | 4Makes 4 servings | South Indian | cabbage chana dal sabzi recipe | chana dal sabzi with cabbage and coconut | South Indian chana dal veg sabzi | cabbage upkari | with 26 amazing images. cabbage chana dal sabzi recipe | chana dal sabzi with cabbage and coconut | South Indian chana dal veg sabzi | cabbage upkari is a simple daily fare. Learn how to make chana dal sabzi with cabbage and coconut. To make cabbage chana dal sabzi, soak the chana dal in enough water in a bowl for 30 minutes and drain well. Boil a vesselful of water, add the chana dal and blanch it in boiling water for 3 to 4 minutes. Drain, discard the water and keep the chana dal aside. Heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the green chillies and sauté for a few seconds. Add the cabbage, chana dal, turmeric powder and salt and sauté on a medium flame for 2 to 3 minutes. Add the coconut, coriander and 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve immediately. This is typical South Indian everyday sabzi. Soaked chana dal and shredded cabbage, tempered traditionally and garnished with grated coconut. The cabbage upkari is an easy, no-fuss preparation. The texture of well cooked and slightly crunchy chana dal with sautéed cabbage makes this South Indian chana dal veg sabzi pleasurable. The cumin seeds added as a tempering impart a fresh aroma and irresistible flavour to this sabzi. For all those who are health conscious or are suffering from diabetes or heart disease, should reduce the oil to 2 tsp to make chana dal sabzi with cabbage and coconut and enjoy it with chapati. Tips for cabbage chana dal sabzi. 1. The chana dal has to be soaked for 20 minutes, so plan for it in advance. 2. The chana dal on cooking should be done, but yet crunchy. 3. Prefer a broad pan so sauteeing is easier. 4. If you like a spicy sabzi, add finely chopped chillies instead of slit green chillies. 5. You can use soaked moong dal instead of chana dal for a change. Enjoy cabbage chana dal sabzi recipe | chana dal sabzi with cabbage and coconut | South Indian chana dal veg sabzi | cabbage upkari | with step by step photos. | [To make cabbage and chana dal subzi, soak the chana dal in enough water in a bowl for 30 minutes and drain well., Boil a vesselful of water, add the chana dal and blanch it in boiling water for 3 to 4 minutes. Drain, discard the water and keep the chana dal aside., Heat the oil in a non-stick kadhai and add the cumin seeds., When the seeds crackle, add the green chillies and sauté for a few seconds., Add the cabbage, chana dal, turmeric powder and salt and sauté on a medium flame for 2 to 3 minutes., Add the coconut, coriander and 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve the cabbage and chana dal subzi immediately.] | [Energy, 159 cal, Protein, 4 g, Carbohydrates, 11.2 g, Fiber, 4.5 g, Fat, 10.9 g, Cholesterol, 0 mg, Sodium, 22.3 mg] | cabbage-and-chana-dal-subzi-22680r |
| rcp41571 | Cabbage and Cucumber Dry Sabzi | Dinner | NA | [shredded cabbage, chopped cucumber, oil, mustard seeds ( rai / sarson), asafoetida (hing), curry leaves (kadi patta), chilli paste, coriander (dhania), sugar, lemon juice, salt] | 10 mins | 5 mins | [Sukhi Sabzis, Non-stick Pan, Quick Sabzis, Senior Citizen, Vitamin K Diet, Lunch Sabzi, Dinner Sabzi] | 3Makes 3 servings | NA | It is common to find cabbage and cucumber featuring together in a salad, but have you seen them together in a subzi? Well, this is an amazing find, really. Try this all-new subzi that brings together cabbage and cucumber with green chilli paste and a traditional tempering. The Cabbage and Cucumber Dry Subzi is really mouth-watering and has a fascinating mouth-feel. It is easy and very quick to prepare, but you must have it immediately after preparation because it tends to release water after some time. You can also try other cabbage based recipes like the Cabbage Kootu and the Cabbage Paneer Koftas in Makhani Gravy . | [Heat the oil in a deep non-stick pan, add the mustard seeds, asafoetida and curry leaves sauté on medium flame for 30 seconds., Add the cabbage and cucumber, mix well and cook on a medium flame for 2-3 minutes, while stirring occasionally., Add the green chilli paste, coriander, sugar, lemon juice and salt, mix well and cook on medium flame for 1 minute, while stirring occasionally., Serve immediately.] | [Energy, 75 cal, Protein, 1.5 g, Carbohydrates, 5.5 g, Fiber, 3.1 g, Fat, 5.2 g, Cholesterol, 0 mg, Sodium, 20 mg] | cabbage-and-cucumber-dry-sabzi-41571r |
| rcp32776 | Cabbage and Dal Paratha | Dinner | Veg | [whole wheat flour (gehun ka atta), salt, oil, chopped cabbage, yellow moong dal (split yellow gram), oil, fennel seeds (saunf), chopped onions, chopped green chillies, chopped mint leaves (phudina), turmeric powder (haldi), dried mango powder (amchur), salt, whole wheat flour (gehun ka atta), oil, curd (dahi), pickle] | 10 mins | 15 mins | [Punjabi Breakfast, Breakfast Theplas, Parathas, One Dish Vegetarian Meals, One Meal Dinner, Indian Party, Non-stick Pan, Quick Rotis / Parathas] | 5Makes 5 parathas | Punjabi | cabbage and dal paratha recipe | Indian dal stuffed paratha | patta gobhi moong dal paratha | healthy breakfast recipe | with 38 amazing images. cabbage and dal paratha recipe | Indian dal stuffed paratha | patta gobhi moong dal paratha | healthy breakfast recipe is a wholesome one dish meal. Learn how to make Indian dal stuffed paratha. To make cabbage and dal paratha, combine the flour, salt and oil in a bowl, mix well and knead into a soft dough using enough water. Cover with a lid and keep aside for 10 minutes. For the cabbage and dal paratha stuffing, heat the oil in a broad non-stick pan, add the fennel seeds and onions and sauté on a medium flame for 1 minute. Add the green chillies and cabbage and sauté on a medium flame for another 1 minute. Add the moong dal, mint leaves, turmeric powder, dried mango powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Divide the stuffing into 5 equal portions and keep aside. Knead the dough and divide it into 5 equal portions. Roll out each portion of the dough into a 150 mm. (6”) diameter circle, using whole wheat flour for rolling. Heat a non-stick tava and cook the roti for 10 to 15 seconds on each side till light brown spots appear. Place the lightly cooked roti on a flat, dry surface, spread a portion of the prepared stuffing on half of the roti and fold it over to make a semi-circle. Heat a non-stick tava (griddle) and grease it with little oil. Place the paratha on it and cook using a little oil till it turns golden brown in colour from both the sides. Repeat with the remaining dough and stuffing to make 4 more parathas. Serve immediately. Cabbage and dal paratha is a brilliant combination of cereals, pulses and vegetables. You are sure to enjoy the fine balance in this Indian dal stuffed paratha with the softness of dal dotted with crisp slivers of cabbage and aromatic ingredients like fennel and mint. Spices like turmeric powder and amchur are flavour boosters. This is a perfect healthy breakfast recipe, to keep you energetic for a couple of hours. All health conscious people can use minimal oil for making the stuffing and cooking the paratha and include these patta gobhi moong dal paratha in their meals. They can benefit from the protein the dal lends and the fibre that wheat flour is rich in. You can even try other dal paratha alternatives like the Chana Dal Paratha, Moong Dal Paratha and Green Moong Dal and Spring Onion Paratha. Enjoy them warm with a bowl of fresh curd or tongue-tickling pickle. Tips for cabbage and dal paratha. 1. While cooking the moong dal, ensure that each grain is separate. This is a must for the stuffing. 2. Lightly cooking the rotis ensure uniform cooking after stuffing. 3. Mint leaves can be replaced with chopped coriander. Enjoy cabbage and dal paratha recipe | Indian dal stuffed paratha | patta gobhi moong dal paratha | healthy breakfast recipe | with step by step photos. | [Combine the flour, salt and oil in a bowl, mix well and knead into a soft dough using enough water., Cover with a lid and keep aside for 10 minutes., Heat the oil in a broad non-stick pan, add the fennel seeds and onions and sauté on a medium flame for 1 minute., Add the green chillies and cabbage and sauté on a medium flame for another 1 minute., Add the moong dal, mint leaves, turmeric powder, dried mango powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Divide the stuffing into 5 equal portions and keep aside., To make the cabbage and dal paratha, knead the dough and divide it into 5 equal portions., Roll out each portion of the dough into a 150 mm. (6”) diameter circle, using whole wheat flour for rolling., Heat a non-stick tava and cook the roti for 10 to 15 seconds on each side till light brown spots appear., Place the lightly cooked roti on a flat, dry surface, spread a portion of the prepared stuffing on half of the roti and fold it over to make a semi-circle., Heat a non-stick tava (griddle) and grease it with little oil., Place the paratha on it and cook using a little oil till it turns golden brown in colour from both the sides., Repeat with the remaining dough and stuffing to make 4 more parathas., Serve the cabbage and dal paratha immediately.] | [Energy, 175 cal, Protein, 5 g, Carbohydrates, 23.8 g, Fiber, 4.3 g, Fat, 7 g, Cholesterol, 0 mg, Sodium, 9.4 mg] | cabbage-and-dal-paratha-32776r |
| rcp22309 | Cabbage and Dal Parathas | Lunch | Veg | [whole wheat flour (gehun ka atta), salt, chopped cabbage, yellow moong dal (split yellow gram), oil, fennel seeds (saunf), chopped onions, chopped green chillies, chopped mint leaves (phudina), turmeric powder (haldi), dried mango powder (amchur), salt, grated ginger (adrak), whole wheat flour (gehun ka atta), oil] | 15 mins | 25 mins | [Punjabi roti recipes | Punjabi parathas, Breakfast Theplas, Parathas, One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba, Parathas, All-in-one Parathas] | 6Makes 6 parathas | Punjabi | cabbage and dal parathas recipe | Low Sodium recipes to lower blood pressure | healthy cabbage dal paratha | with 30 amazing images. cabbage and dal parathas recipe is a healthy breakfast paratha. Learn how to make healthy cabbage dal paratha. This one dish meal is a great combination of cereals, pulses and vegetables. A horde of other ingredients like mint leaves, fennel seeds, amchur, ginger and finely chopped onions enhance the taste of these cabbage and dal parathas. Cabbage being low in sodium and potassium is quite beneficial for those with high blood pressure. Just measure the amount of salt as mentioned in the cabbage and dal parathas recipe and they are ready to enjoy a hearty meal. One cabbage and dal paratha can be enjoyed by diabetics with a bowl of low-fat curds, to add a wee-bit of protein and set off the carb content. To make cabbage and dal parathas more nutritious, you can use 1/2 cup of wheat flour and 1/4 cup of oats flour instead of using only wheat flour. Try other healthy recipes like Healthy Oats Dosa and Low Salt Mooli Roti. Enjoy how to make cabbage and dal parathas recipe | Low Sodium recipes to lower blood pressure | healthy cabbage dal paratha | with detailed step by step photos and video below. | [To make the dough for cabbage and dal parathas, combine the flour and salt together in a bowl and add enough water to make soft dough., Knead well for 3 to 4 minutes and keep aside., Heat the oil in a non-stick pan and fry the fennel seeds in it for a few seconds., Add the onions and sauté till they turn golden brown in colour., Add the green chillies and cabbage and cook on a medium flame for 1 minute., Add the moong dal, mint leaves, turmeric powder, amchur, salt, 1 tbsp of water and mix well and cook on a medium flame for 2 minute., Remove from the flame divide into 5 equal portions and keep aside., To make cabbage and dal parathas, divide the dough into 5 equal portions., Roll out each portion of the dough into a circle of about 100 mm. (4") diameter using a little flour for rolling., Place 1 portion of the stuffing in the centre of the circle., Bring together all the sides in the centre and seal tightly., Roll out again into a circle of 125 mm. (5") diameter using a little wheat flour for rolling., Cook on a non-stick pan on both sides using ¼ teaspoon oil until brown spots appear., Repeat with the remaining dough and stuffing to make 4 more cabbage and dal parathas., Serve the cabbage and dal parathas hot.] | [Energy, 129 cal, Protein, 5 g, Carbohydrates, 21.9 g, Fiber, 3.8 g, Fat, 2.7 g, Cholesterol, 0 mg, Sodium, 202.6 mg] | cabbage-and-dal-parathas-22309r |
| rcp35907 | Cabbage and Grape Salad | NA | NA | [shredded cabbage, grapes, chopped coriander (dhania), chopped green chillies, olive oil, lemon, powdered sugar, salt freshly ground black pepper (kalimirch)] | 20 mins | 0 mins | [Indian Salads with dressing, Quick Indian Salads, Refrigerator, High in Omega 3 Fatty Acids, Diet for Dialysis, Salads High in Omega 3 Fatty Acids] | 4Makes 4 servings | Indian | An interesting combination of cabbage and grapes. Cabbage gives a nice crunch to this salad; the grapes give a sweet sour taste and the green chillies gives a little spice to this salad. So make this crunchy, sweet and spicy salad for your loved one’s… | [Combine all the ingredients in a deep bowl and refrigerate for 30 minutes., Just before serving, pour the dressing over it and toss the salad gently., Serve immediately.] | [Energy, 127 cal, Protein, 1.5 g, Carbohydrates, 12.5 g, Fiber, 2.6 g, Fat, 7.8 g, Cholesterol, 0.1 mg, Sodium, 13 mg] | cabbage-and-grape-salad-35907r |
| rcp33991 | Cabbage and Grape Salad ( Soups and Salads Recipe ) | NA | NA | [hung curds (chakka dahi), milk, powdered sugar, mustard (rai / sarson) paste, salt, shredded cabbage, sliced grapes, grated carrot, chopped celery, salt] | 10 mins | 0 mins | [Indian Fruit Salad Recipes, Indian Salads with dressing, Toss & Mix Salads (No cooking)] | 4Makes 4 servings | Indian | What makes this salad really special is the creamy and pungent dressing. Cabbage abd grape is a rare combo but this salad is just the right recipe if you are having a special meal with guests. Serve this fresh and chilled and watch your guests savour every bite. | [Immerse the cabbage in ice-cold water for 10 minutes and drain well. This will make them crisp., Combine all the ingredients, including the cabbage, in a bowl and mix well., Add the dressing, toss well and refrigerate for at least an hour., Serve chilled.] | [Energy, 105 cal, Protein, 3.3 g, Carbohydrates, 11.9 g, Fiber, 1.8 g, Fat, 3.7 g, Cholesterol, 0 mg, Vitamin A, 241.8 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.3 mg, Vitamin C, 51.9 mg, Folic Acid, 13.3 mcg, Calcium, 141.9 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 12.2 mg, Potassium, 54.3 mg, Zinc, 0.2 mg] | cabbage-and-grape-salad--soups-and-salads-recipe--33991r |
| rcp22245 | Cabbage and Grapes Salad in A Basil Curd Dressing | NA | NA | [shredded cabbage, green grapes, chopped celery, cucumber cubes, salt, chopped basil, hung low-fat curds (chakka dahi), low-fat cream, low-fat milk, lemon juice, grated lemon rind, grated apples, sugar, mustard (rai / sarson) powder, salt] | 15 mins | 0 mins | [Indian Fruit Salad Recipes, Indian Salads with dressing, Toss & Mix Salads (No cooking), Calcium Rich Salads & Raitas, Zero Oil Salads] | 4Makes 4 servings | Indian | Carefully-chosen ingredients like green grapes, cucumber and cabbage make this salad a really refreshing one. The innovative dressing of low-fat curds adds to the tingling freshness of this salad with the zesty flavours of basil, lemon and mustard. The addition of grated apples is a smart move, which balances the flavour and gives a rich texture to the dressing. Low-fat curds provide protein and calcium, making this salad a boon to your bones, while cabbage gives vitamin C to improve immunity. | [Combine all the ingredients in a bowl and mix well. Refrigerate for atleast 30 minutes., Combine all the ingredients in a deep bowl, add the basil-curd dressing and toss well., Serve immediately.] | [Energy, 52 cal, Protein, 2.1 g, Carbohydrates, 10.2 g, Fiber, 2.1 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 26.8 mg] | cabbage-and-grapes-salad-in-a-basil-curd-dressing-22245r |
| rcp2966 | Cabbage and Moong Dal Salad | NA | Veg | [chopped cabbage, yellow moong dal (split yellow gram), oil, mustard seeds ( rai / sarson), curry leaves (kadi patta), asafoetida (hing), chopped green chillies, salt, chopped coriander (dhania), lemon juice] | 15 mins | 8 mins | [Gujarati Kachumber / Chutneys / Achar, Quick Indian Salads, Non-stick Pan, Pregnancy, Gluten Free Veg Indian, Vitamin K Diet, Pregnancy Fiber Rich] | 3Makes 3 servings | Gujarati | cabbage moong dal salad recipe | Indian moong dal salad | yellow moong dal salad for weight loss |healthy moong dal salad | with 26 amazing images. cabbage moong dal salad recipe | Indian moong dal salad | yellow moong dal salad for weight loss |healthy moong dal salad is a satiating salad filled with nourishment. Learn how to make Indian moong dal salad. To make cabbage moong dal salad, wash and soak the yellow moong dal in enough water in a deep bowl for 30 minutes. Drain and keep aside. Heat the oil in a broad non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves, asafoetida and green chillies and sauté on a medium flame for 30 seconds. Add the yellow moong dal and sauté on a medium flame for 1 minute. Add the salt and 2 tbsp of water and mix well. Cover with a lid and cook on a slow flame for 3 to 4 minutes, while stirring occasionally. Add the cabbage, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Remove from the flame, transfer the mixture into a deep bowl and cool it slightly. Add the coriander and lemon juice and mix well. Serve immediately. Indian moong dal salad is sure to tickle your taste buds and satisfy your hunger pangs without giving you any empty calories. You can have it for lunch as a side dish or take it to work as this salad stays fresh well without refrigeration for a couple of hours. Rich in protein, fibre, folic acid, iron and vitamin C, this healthy moong dal salad is good for a mid morning or a late afternoon snack too. The protein will help nourish the cells of the body. Iron, on the other hand, ensures that all cells and organs of the body receives enough oxygen so fatigue doesn’t set in. Further, the vitamin C from the lemon juice helps in the absorption of iron. What’s more? This yellow moong dal salad for weight loss, can also be enjoyed by heart patients and diabetics. With 3.9 g fibre per serving it can help manage blood sugar levels and blood cholesterol levels too. You can pair it with vegetable and basil soup to square up a healthy dinner. Tips for cabbage moong dal salad. 1. Moong dal has to be soaked for 30 minutes, so consider it and plan slightly in advance. 2. Cabbage can be finely shredded instead of chopped. 3. Do not over cook the cabbage. It should be slightly cooked and yet maintain the crunch. 4. Ensure to cook the moong dal on a slow flame so it doesn’t burn. 5. Do not cook after adding lemon juice. It may taste bitter. Enjoy cabbage moong dal salad recipe | Indian moong dal salad | yellow moong dal salad for weight loss |healthy moong dal salad | with step by step photos. | [To make the cabbage and moong dal salad, wash and soak the yellow moong dal in enough water in a deep bowl for 30 minutes. Drain and keep aside., Heat the oil in a broad non-stick pan and add the mustard seeds., When the seeds crackle, add the curry leaves, asafoetida and green chillies and sauté on a medium flame for 30 seconds., Add the yellow moong dal and sauté on a medium flame for 1 minute., Add the salt and 2 tbsp of water and mix well. Cover with a lid and cook on a slow flame for 3 to 4 minutes, while stirring occasionally., Add the cabbage, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Remove from the flame, transfer the mixture into a deep bowl and cool it slightly., Add the coriander and lemon juice and mix well., Serve the cabbage and moong dal salad immediately.] | [Energy, 137 cal, Protein, 7.4 g, Carbohydrates, 18.4 g, Fiber, 3.9 g, Fat, 3.7 g, Cholesterol, 0 mg, Sodium, 19.3 mg] | cabbage-and-moong-dal-salad-2966r |
| rcp42013 | Cabbage and Onion Roti, Low Salt Recipe | Lunch | NA | [chopped cabbage, chopped onions, whole wheat flour (gehun ka atta), chopped garlic (lehsun), chopped green chillies, salt, whole wheat flour (gehun ka atta), oil] | 10 mins | 15 mins | [Indian Rotis, Tava, Diabetes and High Blood Pressure Recipes, Diet, Healthy Heart Rotis & Parathas, Lower Blood Pressure Rotis Parathas, Lunch Roti] | 6Makes 6 rotis | Indian | Simple, common ingredients are put together to make a delectable roti that fits perfectly into a blood pressure friendly menu. The crazy crunch of cabbages and onions, together with the spiky flavours of garlic and green chillies make this Cabbage and Onion Roti a drool worthy one. Apart from adding to the flavour and texture, garlic and onion are also heart-friendly ingredients, which are welcome additions to any high-BP diet. You can also try other healthy rotis like Oats Flax Seeds Roti and Low Salt Mooli Roti . | [Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water., Divide the dough into 6 equal portions., Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the roti using ¼ tsp of oil on a medium flame till both the sides turn golden brown in colour., Repeat steps 3 and 4 to make 5 more rotis., Serve immediately.] | [Energy, 90 cal, Protein, 2.8 g, Carbohydrates, 16.5 g, Fiber, 2.8 g, Fat, 1.8 g, Cholesterol, 0 mg, Sodium, 134.4 mg] | cabbage-and-onion-roti-low-salt-recipe-42013r |
| rcp5223 | Cabbage and Paneer Grilled Sandwich | Snacks | Veg | [bread, grated cabbage, crumbled paneer (cottage cheese), chopped coriander (dhania), chopped green chillies, salt, butter] | 15 mins | 20 mins | [Breakfast Sandwiches, Evening Tea Snacks, Veg Grilled Sandwiches, Indian grilling, Indian Birthday Party, Snack Recipes for Kids, Kids High Energy Indian Foods] | 4Makes 4 sandwiches (4 sandwich ) | Indian | cabbage and paneer grilled sandwich | paneer cabbage grilled sandwich | cottage cheese and cabbage grilled sandwich | with amazing 13 amazing pictures. We have got a unique recipe for you which is cabbage and paneer grilled sandwich. Although both cabbage and paneer are bland ingredients, the hints of green chillies and coriander lace it with an enticing flavour, and the overall effect is rather pleasing to the palate. Cabbage and paneer grilled sandwich is kid friendly and is also a healthy way of including cabbage to your child's meal. The method of making cabbage and paneer grilled sandwich is quite easy and quick, you can also make it when you have guests coming over suddenly. All you need to do is combine cabbage, paneer, coriander, green chillies and salt in a deep bowl and mix well. Coriander and green chillies perk up the taste and you can even add chaat masala if you wish to. To proceed, spread butter on 2 bread slices, spread the prepared mixture on the buttered bread evenly. Further, butter 2 more slices and place them on the filling with the buttered side facing downwards. Grease the griller with some butter and place the sandwiches into it. Cook for 5-7 minutes or until it turns crispy and golden brown. Your cabbage and paneer grilled sandwich is ready!! I usually make paneer cabbage grilled sandwich for evening tea snack and we usually enjoy it with a cup of hot piping masala tea. Whenever my kids create a fuss about having their food I make this and serve cottage cheese and cabbage grilled sandwich with hot tomato soup which makes the meal filling and healthy. You can even pack this and take it to work or for your kids tiffin. Serve cabbage and paneer grilled sandwich immediately with tomato ketchup or green chutney!! Enjoy cabbage and paneer grilled sandwich | paneer cabbage grilled sandwich | cottage cheese and cabbage grilled sandwich with detailed step by step recipe! | [To make cabbage and paneer grilled sandwich, combine the cabbage, paneer, coriander, green chillies and salt in a deep bowl and mix well., Divide the filling into 4 equal portions., Spread 2 bread slices on a clean, dry surface and butter them lightly., Place a portion of the prepared filling on each bread slice., Butter 2 more bread slices and place them on the filling with the buttered side facing downwards., Brush some more butter on top and grill in a greased griller for 5 to 7 minutes or till the sandwiches are brown and crisp., Repeat steps 3 to 6 to make 2 more cabbage and paneer grilled sandwiches., Serve the cabbage and paneer grilled sandwich immediately.] | [Energy, 224 cal, Protein, 7.4 g, Carbohydrates, 24 g, Fiber, 0.6 g, Fat, 10.9 g, Cholesterol, 12.5 mg, Sodium, 45.9 mg] | cabbage-and-paneer-grilled-sandwich-5223r |
| rcp1481 | Cabbage and Paneer Parathas | BreakFast | Veg | [whole wheat flour (gehun ka atta), ghee, salt, grated cabbage, crumbled paneer (cottage cheese), chopped coriander (dhania), chopped green chillies, salt, whole wheat flour (gehun ka atta), oil, curd (dahi)] | 15 mins | 20 mins | [Punjabi roti recipes | Punjabi parathas, Punjabi Paneer Recipes, Punjabi Breakfast, One Dish Vegetarian Meals, All-in-one Parathas, Indian Party, Tava] | 5Makes 5 parathas. (5 paratha ) | Punjabi | cabbage paneer paratha | cabbage and paneer paratha | gobi paneer paratha | with 22 amazing images. cabbage paneer paratha brings together cabbage and paneer which complement each other superbly in flavour and texture. Made with whole wheat flour, protein rich paneer and low carb cabbage, you have a very healthy cabbage paneer paratha recipe. Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. For weight loss and diabetics, uses low fat paneer to make cabbage paneer paratha. This gobi paneer paratha is a quick fix ideal for any day when you are in a rush. Serve cabbage paneer paratha hot with curd and your meal is ready! Just like the cabbage and paneer paratha, you can also pair up cottage cheese with a myriad of ingredients to create delicious parathas recipes like the Methi Paneer Paratha, Spinach and Paneer Paratha, Paneer-Tamatar-Paratha, Paneer Masoor Paratha. Enjoy gobi paneer paratha hot, fresh from the tava with a bowl of curd and tongue-tickling pickle. Also, hot kid friendly gobi paneer paratha when smeared with a dollop of Homemade White Butter taste extremely delicious. Enjoy how to make Cabbage and Paneer Parathas recipe with detailed step by step photos below. | [Combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water. Cover and keep aside for at least 10 to 15 minutes., Divide the dough into 10 equal portions and keep aside., To make cabbage and paneer parathas, divide the stuffing into 5 equal portions., Roll out a portion of the dough into a 125 mm. (5”) diameter roti with help of a little whole wheat flour., Spread a portion of the stuffing evenly over it. Cover it with another roti and press the sides well., Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till golden brown spots appear on both the sides., Repeat steps 2 to 4 to make 4 more cabbage and paneer parathas., Serve the cabbage and paneer parathas hot with curds.] | [Energy, 192 cal, Protein, 5.1 g, Carbohydrates, 17.2 g, Fiber, 1 g, Fat, 11.5 g, Cholesterol, 0 mg, Sodium, 5 mg] | cabbage-and-paneer-parathas-1481r |
| rcp7561 | Cabbage and Paneer Parathas ( Jain Recipe) | Lunch | NA | [whole wheat flour (gehun ka atta), ghee, salt, grated cabbage, crumbled paneer (cottage cheese), chopped coriander (dhania), chopped green chillies, salt, whole wheat flour (gehun ka atta), oil, curd (dahi)] | 15 mins | 20 mins | [Punjabi roti recipes | Punjabi parathas, Jain Rotis, Jain Parathas, Breakfast Theplas, Parathas, Tava, Picnic Dry Snacks, Lunch Paratha] | 5Makes 5 parathas | Punjabi | healthy cabbage paneer paratha recipe | jain cabbage and paneer paratha | paneer and cabbage paratha | with amazing 18 images. Our cabbage paneer paratha is a healthy cabbage paneer paratha which also good for Jains. The succulence of paneer combines beautifully with the crunch of cabbage to make this a truly irresistible healthy cabbage paneer paratha recipe. The healthy cabbage paneer paratha recipe is quite an easy dish of whole wheat flour dough stuffed with a crunchy and flavourful filling of cabbage and cottage cheese. Made with whole wheat flour, protein rich paneer and low-carb cabbage, you have a very healthy cabbage paneer paratha recipe. Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. For weight loss and diabetics, uses low fat paneer to make cabbage paneer paratha. A dash of green chillies and coriander works very well in perking up the flavour of the stuffing, making this jain cabbage and paneer paratha a treat to the palate. You will go gaga over these scrumptious parathas, which are stuffed with soft grated paneer and crunchy cabbage, perked up with coriander and green chillies. The mix of flavours and textures is just too perfect, making this a special treat that everybody will enjoy. These jain cabbage and paneer paratha are compatible with Jain menus too. Accompaniments like curd, pickles or chutney is enough to enjoy these cabbage paneer parathas. healthy cabbage paneer paratha also taste great with Panchratni Dal or Whole Masoor Dal and this combo makes a satiating meal. You can replace paneer with dal to make Cabbage and Dal Parathas. Serve the parathas with Homemade White Butter to achieve the best effect! Learn to make healthy cabbage paneer paratha recipe | jain cabbage and paneer paratha | paneer and cabbage paratha | with detailed step by step photos below. | [Combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water. Cover and keep aside for at least 10 to 15 minutes., Divide the dough into 10 equal portions and keep aside., To make cabbage paneer parathas, divide the stuffing into 5 equal portions., Roll out a portion of the dough into a 125 mm. (5”) diameter roti with help of a little whole wheat flour., Spread a portion of the stuffing evenly over it. Cover it with another roti and press the sides well., Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till golden brown spots appear on both the sides., Repeat steps 2 to 4 to make 4 more cabbage paneer parathas., Serve the cabbage paneer parathas hot with curds.] | [Energy, 206 cal, Protein, 5.5 g, Carbohydrates, 20.9 g, Fiber, 3.7 g, Fat, 11.6 g, Cholesterol, 0 mg, Sodium, 318.9 mg] | cabbage-and-paneer-parathas--jain-recipe-7561r |
| rcp1607 | Cabbage and Paneer Rolls | Snacks | Veg | [bread, grated cabbage, crumbled paneer (cottage cheese), chopped spring onions whites, chopped spring onion greens, hot and sweet chilli sauce, chopped green chillies, salt, chopped coriander (dhania), plain flour (maida), oil, hot and sweet chilli sauce] | 20 mins | 25 mins | [Punjabi Paneer Recipes, Quick Evening Snacks, Paneer Based Snacks, Deep-fried Indian Starters, School Time Snacks, Evening Tea Snacks, Indian Rolls, Veg Roll] | 28Makes 28 rolls | Punjabi | cabbage and paneer rolls | veg cabbage and paneer rolls | cabbage paneer rolls party starters | with step by step photos. cabbage and paneer rolls are perfect starters for an Indian party. veg cabbage and paneer rolls made of simple ingredients easily available like bread, paneer, cabbage, spring onions and basic sauces and spices. One of the wondrous party snacks from Oriental cuisine, the cabbage and paneer rolls is a sumptuous treat with a peppy flavour. The crunch of grated cabbage and spring onions together with the succulence of crumbled paneer gives these cabbage and paneer rolls an awesome mouth-feel. While a dash of hot chilli sauce gives veg cabbage and paneer rolls a spicy twist. The delectable filling is housed inside crispy bread rolls, which taste too good when made the right way, as shown in our cabbage and paneer rolls recipe. Tips and notes for cabbage and paneer rolls. 1. Add finely chopped spring onion greens. You can add any other veggies of your choice just make sure to chop or grate it finely so the paneer cabbage rolls do not break while rolling. 2. Add 1 tbsp of hot and sweet sauce to elevate the taste of cabbage paneer rolls. If you do not have this then make use of ½ tbsp tomato ketchup and ½ tbsp chilli sauce. 3. Make use of fresh big bread slices, stale bread are hard and firm and they might break while rolling. 4. Do not over stuff the bread slice or else it will become difficult to roll them. If you like cabbage and paneer rolls then see our collection of deep fried starters. Learn to make cabbage and paneer rolls | veg cabbage and paneer rolls | cabbage paneer rolls party starters | with step by step photos and video below. | [To make cabbage and paneer rolls, combine the plain flour and 2 tbsp of water in a small bowl, mix well and keep aside., Remove the crust from all the bread slices and roll each slice with help of a rolling pin., Put approx. 2 tsp of the stuffing on one side of the bread slice and roll it up tightly., Apply some plain-flour water mixture at the edges sides, press to seal it., Repeat steps 3 and 4 to make 27 more cabbage and paneer rolls., Heat the oil in a deep non- stick pan and deep-fry, a few rolls at a time on a high flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve the cabbage and paneer rolls immediately with hot and sweet sauce.] | [Energy, 60 cal, Protein, 2.1 g, Carbohydrates, 11.3 g, Fiber, 0.1 g, Fat, 0.8 g, Cholesterol, 0 mg, Sodium, 0.8 mg] | cabbage-and-paneer-rolls-1607r |
| rcp33988 | Cabbage and Pineapple Salad ( Soups and Salads Recipe ) | NA | NA | [curds (dahi), fresh cream, milk, mustard (rai / sarson) powder, dill leaves (shepu / suva bhaji), sugar, shredded cabbage, pineapple, chopped celery, chopped capsicum] | 20 mins | 0 mins | [Indian Salads with dressing, Indoles rich recipes, foods] | 4Makes 4 servings (4 serving ) | Indian | A crunchy and juicy salad with a creamy dressing that blends in beautifully, the cabbage and pineapple salad is ideal for summer. The pineapple quenches thirst while the curd dressing cools you down. Mustard powder and dill leaves make the dressing spicy and flavourful, while crisp celery and capsicum add some texture and color to the salad bowl. As with most summer salads, this one too tastes best when served crisp and chilled. | [Combine all the ingredients in a bowl and mix well. Refrigerate for at least an hour., Immerse the cabbage, celery and capsicum in ice-cold water for 30 minutes and drain well. This will make them crisp., Just before serving,combine the cabbage, celery, capsicum and pineapple, add the dressing and toss well., Serve chilled.] | [Energy, 119 cal, Protein, 3.5 g, Carbohydrates, 11.8 g, Fiber, 2.4 g, Fat, 5 g, Cholesterol, 9.2 mg, Sodium, 37.5 mg] | cabbage-and-pineapple-salad--soups-and-salads-recipe--33988r |
| rcp3454 | Cabbage and Spinach Roti, Three Flour Vegetable Roti | Lunch | Veg | [whole wheat flour (gehun ka atta), besan (bengal gram flour), maize flour (makai ka atta), grated cabbage, chopped spinach (palak), chopped green chillies, salt, milk, oil] | 10 mins | 20 mins | [Punjabi roti recipes | Punjabi parathas, Punjabi Breakfast, Quick breakfast, Breakfast Theplas, Parathas, One Dish Vegetarian Meals, Indian Tiffin Box, Lunch box, Dabba, Indian Rotis] | 6Makes 6 servings | Punjabi | cabbage and spinach roti recipe | three flour Indian vegetable roti | cabbage spinach paratha | healthy gobhi palak ki roti | with 30 amazing images. cabbage and spinach roti recipe | three flour Indian vegetable roti | cabbage spinach paratha | healthy gobhi palak ki roti will add a dash of nourishment to your day. Learn how to make three flour Indian vegetable roti. To make cabbage and spinach roti, combine all the ingredients and knead into soft dough using enough milk. Divide the dough into 6 equal portions. Roll out each portion of the dough into a circle of 125 mm. (5") diameter and 6 mm. (¼") thickness. Cook each roti on a hot tava (griddle) using a little ghee till golden brown on both sides. Serve hot. A judicious combination of three kinds of flour and shredded vegetables make these nutrition packed rotis. Milk is used for kneading this dough of this three flour Indian vegetable roti to enrich it. These healthy gobhi palak ki roti are perfect for one and all. What sets this roti apart from many other Indian breads is the unique combination of cabbage and spinach. One can gather antioxidants like vitamin A, vitamin C and anthocyanins which can help reduce inflammation in the body. These antioxidants also help to build our immunity. You can make the rotis ahead of time but to prevent them from getting soggy, place them in a container lined with a napkin. Keep the container covered to keep the rotis warm for some time. Serve these cabbage spinach paratha with a bowl of probiotic curd to square up your meal. Tips for cabbage and spinach roti. 1. Remember to press the roti down with a spatula while cooking. Press gently all over to ensure uniform cooking. 2. You can also serve healthy gobhi palak ki roti with achar. 3. Serve cabbage spinach paratha with curds. See a how to make curd. 4. Serve healthy gobhi palak ki roti with lahsun ki chutney. See how to make lahsun ki chutney recipe. Enjoy cabbage and spinach roti recipe | three flour Indian vegetable roti | cabbage spinach paratha | healthy gobhi palak ki roti | with step by step photos. | [To make cabbage and spinach roti, combine all the ingredients and knead into soft dough using enough milk., Divide the dough into 6 equal portions., Roll out each portion of the dough into a circle of 125 mm. (5") diameter and 6 mm. (¼") thickness., Cook each roti on a hot tava (griddle) using a little ghee till golden brown on both sides., Serve hot.] | [Energy, 100 cal, Protein, 3.9 g, Carbohydrates, 19.9 g, Fiber, 3.6 g, Fat, 0.9 g, Cholesterol, 0 mg, Sodium, 11 mg] | cabbage-and-spinach-roti-three-flour-vegetable-roti-3454r |
| rcp35934 | Cabbage Capsicum Sabzi, Healthy Simla Mirch Gobi Sabzi | NA | NA | [shredded cabbage, sliced capsicum, oil, mustard seeds ( rai / sarson), asafoetida (hing), turmeric powder (haldi), chopped green chillies, salt, coriander (dhania) powder, lemon juice] | 10 mins | 5 mins | [Gujarati Shaak Sabzi, Jain Subzi / Gravies, Quick Sabzis, Sukhi Sabzis, Jain Subzis, Saute, Non-stick Pan] | 4Makes 4 servings | Gujarati | cabbage capsicum sabzi recipe | healthy simla mirch gobi sabzi | Indian dry cabbage capsicum sabzi | gobi capsicum sabzi no onion no garlic | with 17 amazing images. cabbage capsicum sabzi is a daily healthy Indian sabzi which can be enjoyed by people of all ages. Learn how to make Indian dry cabbage capsicum sabzi. To make cabbage capsicum sabzi, heat the oil in a broad non-stick pan and add the mustard seeds. When the seeds crackle, add the asafoetida, turmeric powder, green chillies and sauté on a medium flame for a few seconds. Add the cabbage, capsicum and salt, 1 tbsp of water, mix well and cook on medium flame for 2 to 3 minutes, while stirring occasionally. Add the coriander seeds powder and lemon juice, mix well and cook on a slow flame for 1 more minute, while stirring occasionally. Serve immediately. Quick and easy to make, this Indian dry cabbage capsicum sabzi is made of cabbage and capsicum, tempered traditionally and flavoured simply with coriander seeds powder and lemon juice. Both the veggies are a good source of vitamin C – a nutrient needed to boost our immunity and increase our ability to fight bacteria and viruses. The tanginess of lemon juice, and the crunchiness of the semi-cooked veggies excite the palate, making the gobi capsicum sabzi no onion no garlic an easy but enticing dish to bring to the table! This sabzi definitely suits a Jain menu as well. This healthy simla mirch gobi sabzi is especially for all the health conscious who want to enjoy a flavourful fare at the expense of very few calories and fat. Its attractive colour and high fibre count makes it a truly appealing entrée. Along with weight-watchers, diabetics, women with PCOS and even heart patients can include this healthy sabzi in their diet. People with high B.P. can restrict the amount of salt in it and include it in their meals. Tips for cabbage capsicum sabzi. 1. Shred the cabbage slightly thick. Too thin will not have enough crunch after cooking. 2. Similarly capsicum should also not be very thinly sliced. 3. Serve it immediately to enjoy its texture. Enjoy cabbage capsicum sabzi recipe | healthy simla mirch gobi sabzi | Indian dry cabbage capsicum sabzi | gobi capsicum sabzi no onion no garlic | with step by step photos below. | [To make cabbage and capsicum subzi, heat the oil in a broad non-stick pan and add the mustard seeds., When the seeds crackle, add the asafoetida, turmeric powder, green chillies and sauté on a medium flame for a few seconds., Add the cabbage, capsicum and salt, 1 tbsp of water, mix well and cook on medium flame for 2 to 3 minutes, while stirring occasionally., Add the coriander seeds powder and lemon juice, mix well and cook on a slow flame for 1 more minute, while stirring occasionally., Serve the cabbage and capsicum subzi immediately.] | [Energy, 29 cal, Protein, 1 g, Carbohydrates, 3.1 g, Fiber, 1.6 g, Fat, 1.4 g, Cholesterol, 0 mg, Sodium, 7.9 mg] | cabbage-capsicum-sabzi-healthy-simla-mirch-gobi-sabzi-35934r |
| rcp2893 | Cabbage Carrot and Paneer Samosa Patti Snack | Snacks | NA | [butter, chopped garlic (lehsun), chopped green chillies, chopped onions, chopped cabbage, grated carrot, salt, crumbled paneer (cottage cheese), grated processed cheese, samosa pattis, butter, butter] | 15 mins | 25 mins | [Indian Snacks for Entertaining, Evening Tea Snacks, Tortilla Main Dishes, Mother's Day, Mexican Party, High Tea Party, Western Party] | 18Makes 18 pieces | Indian | The easy availability of some ingredients like samosa patti has made life so much simpler for us. It is possible to make lots of interesting snacks quickly and easily using samosa patti and this recipe is one such. Here, we have filled the samosa patti with a combination of crunchy sautéed veggies like carrots and cabbage, spiced up with green chillies and garlic, and mixed with succulent paneer and gooey cheese. This gives the filling a multi-textured mouth-feel. The Cabbage Carrot and Paneer Samosa Patti Snack is then cooked with butter on a non-stick tava, to get a wonderful taste and texture, which you are sure to enjoy. Have a go at other snack recipes like Mixed Vegetable Handvo or Spinach and Paneer Cream Cracker Snack . | [Heat the butter in a broad non-stick pan, add the garlic and green chillies and sauté on a medium flame for 1 minute., Add the onions, cabbage, carrot and salt and sauté on a medium flame for 2 minutes., Switch off the flame, add the paneer and cheese and mix well. Keep aside., Cut each samosa patti into 2 halves. Keep aside., Take one samosa patti halve and place it on a clean, dry surface , put 1 tbsp of the prepared filling on one end and close it and seal it from all the sides with help of little water., Brush it with ½ tsp of butter on both the sides., Repeat steps 2 and 3 to make 17 more., Heat a non-stick tava (griddle) , grease it with 1 tsp of butter, cook 6 at a time till they turn golden brown in colour from both the sides., Repeat step 5 to cook 12 more in 2 more batches., Serve immediately.] | [Energy, 54 cal, Protein, 1.3 g, Carbohydrates, 4 g, Fiber, 0.2 g, Fat, 3.7 g, Cholesterol, 7.8 mg, Sodium, 37.3 mg] | cabbage-carrot-and-paneer-samosa-patti-snack-2893r |
| rcp32849 | Cabbage Foogath | NA | Veg | [shredded cabbage, coconut oil oil, mustard seeds ( rai / sarson), urad dal (split black lentils), curry leaves (kadi patta), green chillies, boiled green peas, grated ginger (adrak), salt, grated coconut] | 10 mins | 6 mins | [South Indian Curries / Sabzis, Indian Party, Kadai Veg, Healthy Sabzis, Gluten Free Veg Indian, PCOS, Antioxidant Rich Indian] | 2Makes 2 servings | South Indian | cabbage foogath recipe | Goan style cabbage foogath | healthy cabbage with coconut sabzi | with 12 amazing images. Cabbage foogath is a dry Goan sabzi made with cabbage and few spices. Foogath or fugad in goan language translates to dry vegetable sabzi cooked in curry leaves and coconut. It is style of cooking vegetables quickly by tempering it. It is simple yet very delicious and the most basic and minimal ingredients are used in preparing foogath. Goan style cabbage foogath is mainly made with cabbage, green peas, grated coconut and coconut oil. We have prepared cabbage foogath which is mildly spicy, subtly sweet and crunchy. You can have cabbage foogath as a side dish along a meal or serve it as a main course sabzi along with roti, chapatti or phulka and dal. Traditionally, Goans serve it along rice and their famous fish curry. Also, if you wish to you can add a little turmeric powder to give Goan style cabbage foogath a beautiful tint of yellow and make it even eye appealing. See why this is a healthy cabbage with coconut sabzi? The high fiber content 13.6 gm (45.3% of RDA ) of coocnut along with high lauric acid content of coconut improves cholesterol levels in the body. Cabbage rich in antioxidants in turn lowers the risk of infection and inflammation of the body due to eating processed foods. Enjoy cabbage foogath recipe | Goan style cabbage foogath | healthy cabbage with coconut sabzi | with detailed step by step recipe photos below. | [To make cabbage foogath, heat the oil in a kadhai or a deep non-stick pan and add the mustard seeds., When the seeds crackle, add the urad dal, curry leaves and green chillies and sauté on a medium flame for a few seconds, while stirring continuously., Add the cabbage, green peas, ginger and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring once or twice in between., Add the coconut, mix gently and cook on a slow flame, while stirring continuously for another 1 to 2 minutes., Serve the cabbage foogathhot.] | [Energy, 129 cal, Protein, 2.4 g, Carbohydrates, 5.8 g, Fiber, 3.8 g, Fat, 10.7 g, Cholesterol, 0 mg, Sodium, 7.2 mg] | cabbage-foogath-32849r |
| rcp519 | Cabbage Ghughras | Snacks | NA | [whole wheat flour (gehun ka atta), ghee, salt, whole wheat flour (gehun ka atta), chopped cabbage, oil, chopped green chillies, chopped ginger (adrak), raisins (kismis), grated coconut, lemon juice, sugar, salt, chopped coriander (dhania), oil, green chutney] | 15 mins | 20 mins | [Gujarati Farsans, Indian Snacks for Entertaining, Deep-fried Indian Starters, Mexican Party, Cocktail Party, Deep Pan] | 10Makes 10 ghughras | Gujarati | Ghughra, a traditional gujarati tea time snack gets a savoury twist with this unique filling. Cabbage ghughras feature a stuffing made of cabbage, raisins, coconut and other ingredients pepped up with a dash of lemon juice too. Serve the ghughras soon after deep frying to maintain the texture and crispness. | [Combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water. Cover and keep aside., Heat the oil in a broad non-stick pan, add the green chillies and ginger and sauté on a medium flame for a few seconds., Add the cabbage and cook on a medium flame for 2 minutes, while stirring occasionally., Add all the remaining ingredients and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside., Divide the dough into 10 equal portions and roll each portion into 100 mm. (4”) diameter circle using a little whole wheat flour for rolling., Put 2 tbsp of the stuffing in the centre of a round, gather the edges on the top and press well to close the round., Repeat with the remaining rounds and stuffing to make 9 more ghughras., Heat a deep kadhai and deep-fry the ghughras a few at a time, till they turn golden brown in colour from all the sides., Serve immediately with green chutney.] | [Energy, 114 cal, Protein, 1.2 g, Carbohydrates, 7.4 g, Fiber, 1.6 g, Fat, 8.9 g, Cholesterol, 0 mg, Sodium, 5.3 mg] | cabbage-ghughras-519r |
| rcp3554 | Cabbage Jowar Muthias | Snacks | NA | [grated cabbage, jowar (white millet) flour, low fat curds (dahi), chopped coriander (dhania), lemon juice, ginger-green chilli paste, garlic (lehsun) paste, turmeric powder (haldi), asafoetida (hing), salt, oil, cumin seeds (jeera), curry leaves (kadi patta), chopped coriander (dhania), green chutney] | 10 mins | 29 mins | [Gujarati Farsans, Low Calorie Indian Snacks, Indian Steamed Snacks, Steam, Saute, Indian Party, Steamer] | 3Makes 3 servings | Gujarati | cabbage muhtia recipe | Gujarati cabbage jowar muthia | healthy kobi jowar muthia | kobi na muthiya | with 22 amazing images. cabbage muhtia is a healthy cabbage jowar muthia made from cabbage, jowar, low fat curds and Indian spices. Gujarati cabbage jowar muthia are an all-time favourite snack for Gujaratis served with green chutney. Muthias are steamed dumplings that can be made with 2 or 3 kinds of flour combinations and can be flavoured with different vegetables like methi, mooli (radish), bottle gourd (doodhi / lauki) etc. healthy cabbage jowar muthia uses cabbage and jowar flour to provide you with plenty of fibre and flavour. Jowar flour is acomplex carb and will be absorbed slowly in the blood stream and not cause a spike in insulin. Jowar and all Millets are rich in potassium. Cabbage is low in calories, relieves constipation, good for diabetics. That’s why his is a healthy cabbage jowar muthia. You can try eating these to lower down your caloric intake but do remember to limit the oil used for the tempering. Notes on cabbage muhtia recipe. 1. Bottle gourd, spinach, carrots, fenugreek leaves can also be added to fortify the cabbage muthia recipe. 2. You can switch jowar flour and make use of other healthy flours like atta, bajra flour, besan or even nachni flour. 3. Also, if the mixture becomes too watery/gooey, you can add more flour until all the ingredients come together as a soft dough. You should be able to give it a cylindrical roll shape when you grip the mixture between your hands. 4. Remember to make the dumplings as soon as the dough is mixed, otherwise water tends to ooze out making the dough soft and sticky. These muthias make a great healthy snack, accompanied by a fruit or a fruit juice. You can also try other snacks like Amiri Khaman or Khandvi. Learn to make cabbage muhtia recipe | Gujarati cabbage jowar muthia | healthy kobi jowar muthia | kobi na muthiya | with step by step photos below. | [To make cabbage jowar muthias, combine the cabbage, jowar flour, curds, coriander, lemon juice, ginger-green chilli paste, garlic paste, turmeric powder, ¼ tsp of asafoetida and salt in a deep bowl and knead into a soft dough using approx. ¼ cup of water., Divide the dough into 2 equal portions and shape each portion into 125 mm. (5") cylindrical roll., Arrange both the rolls on a greased sieve and steam in a steamer for 20 to 25 minutes. Allow it to cool completely., Once cooled, cut each roll into 13 mm. (½”) thick slices and keep aside., Heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the remaining ¼ tsp of asafoetida and curry leaves and sauté for a few seconds., Add the sliced muthias, mix well and cook on a medium flame for 2 to 3 minutes or till they turn light brown in colour, while tossing gently and occasionally., Garnish the cabbage jowar muthias with coriander and serve hot with green chutney.] | [Energy, 146 cal, Protein, 4.6 g, Carbohydrates, 26.4 g, Fiber, 4.1 g, Fat, 2.4 g, Cholesterol, 0 mg, Sodium, 16.3 mg] | cabbage-jowar-muthias-3554r |
| rcp33147 | Cabbage Jowar Muthias, How To Make Muthia At Home | Snacks | Veg | [grated cabbage, jowar (white millet) flour, curd (dahi), chopped coriander (dhania), lemon juice, ginger-green chilli paste, garlic (lehsun) paste, turmeric powder (haldi), asafoetida (hing), sugar, salt, oil, cumin seeds (jeera), curry leaves (kadi patta), chopped coriander (dhania)] | 10 mins | 29 mins | [Gujarati Farsans, Gujarati Breakfast, Easy Indian Veg, Quick breakfast, Jain Breakfast, Breakfast Dhokla, Quick Evening Snacks] | 2Makes 2 servings | Gujarati | cabbage jowar muthia recipe | Gujarati kobi jowar muthia | Indian cabbage dumpling | with 22 amazing images. cabbage jowar muthia recipe is a Gujarati kobi jowar muthia which is an Indian cabbage dumpling. Here, we have prepared the famous Gujarati snack, cabbage jowar muthia, using jowar flour along with other ingredients like grated cabbage, curds and flavouring ingredients like green chillies and ginger. Since the dough is steamed before tempering, the jowar flour also becomes easily digestible. Jowar is an ancient grain valued for its wholesomeness and unique health benefits. It also has an interesting, rustic flavour that is sure to go down well with everybody, especially when prepared interestingly. Notes on cabbage jowar muthia recipe. 1. Bottle gourd, spinach, carrots, fenugreek leaves can also be added to fortify the Gujarati kobi jowar muthia. 2. You can switch jowar flour and make use of other healthy flours like atta, bajra flour, besan or even nachni flour. 3. Also, if the mixture becomes too watery/gooey, you can add more flour until all the ingredients come together as a soft dough. You should be able to give it a cylindrical roll shape when you grip the mixture between your hands. 4. Remember to make the dumplings as soon as the dough is mixed, otherwise water tends to ooze out making the dough soft and sticky. Enjoy these irresistible cabbage jowar muthias with green chutney and also do try other variants of muthia like Nachni Methi Muthia, Palak and Doodhi Muthia and Quinoa Muthia. Learn how to make cabbage jowar muthia recipe | Gujarati kobi jowar muthia | Indian cabbage dumpling | with detailed step by step photos and video below. | [To make cabbage jowar muthias, combine the cabbage, jowar flour, curds, coriander, lemon juice, ginger-green chilli paste, garlic paste, turmeric powder, ¼ tsp of asafoetida, sugar and salt in a deep bowl and knead into a soft dough using approx. ¼ cup of water., Divide the dough into 2 equal portions and shape each portion into 125 mm. (5") cylindrical roll., Arrange both the rolls on a greased sieve and steam in a steamer for 20 to 25 minutes. Allow it to cool completely., Once cooled, cut each roll into 13 mm. (½”) thick slices and keep aside., Heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the remaining ¼ tsp of asafoetida and curry leaves and sauté for a few seconds., Add the sliced cabbage jowar muthias, mix well and cook on a medium flame for 2 to 3 minutes or till they turn light brown in colour, while tossing gently and occasionally., Garnish the cabbage jowar muthias with coriander and serve hot with green chutney.] | [Energy, 347 cal, Protein, 7 g, Carbohydrates, 47.6 g, Fiber, 6.1 g, Fat, 13.7 g, Cholesterol, 4 mg, Sodium, 16.7 mg] | cabbage-jowar-muthias-how-to-make-muthia-at-home-33147r |
| rcp38606 | Cabbage Jowar Paratha ( Gluten Free Recipe) | BreakFast | NA | [chopped cabbage, jowar (white millet) flour, oil, green chilli paste, garlic (lehsun) paste, chopped coriander (dhania), oil, jowar (white millet) flour, curd (dahi)] | 10 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Gujarati Breakfast, Breakfast Theplas, Parathas, Indian Tawa, Non-stick Pan, Gluten Free Parathas] | 6Makes 6 parathas | Punjabi | cabbage jowar paratha recipe | Indian patta gobi jowar paratha | gluten free jowar roti | healthy jowar cabbage paratha | with 15 amazing images. cabbage jowar paratha is a nutritious and flavorful Indian gluten free paratha made with a combination of jowar (sorghum) flour, finely chopped cabbage, spices, and herbs. This dish is not only delicious but also packed with health benefits. Jowar flour is a gluten-free grain that is rich in fiber, protein, and essential nutrients, making it a great alternative to wheat flour for those with gluten sensitivities or looking to add variety to their diet. Cabbage is a low-calorie vegetable that is high in vitamins, minerals, and antioxidants, adding a crunchy texture and subtle sweetness to the paratha. To make cabbage jowar paratha, the jowar flour is mixed with the chopped cabbage, spices like cumin, turmeric, and coriander, and warm water to form a soft dough. The dough is then divided into balls, rolled out into circles, and cooked on a hot griddle until golden brown and cooked through. The parathas are typically served hot with a dollop of ghee or yogurt, and a side of pickle or chutney. cabbage jowar paratha is a wholesome and satisfying dish that can be enjoyed for breakfast, lunch, or dinner. It is not only easy to make but also a great way to incorporate more vegetables and whole grains into your diet. Whether you are looking for a healthy and delicious meal option or simply want to try something new, cabbage jowar paratha is definitely worth a try! Prop tips for cabbage jowar paratha.1. In a bowl put 1/2 cup finely chopped cabbage. Cabbage adds a characteristic savory and slightly sweet flavor to the paratha. This complements the earthy nuttiness of jowar flour (sorghum flour) and creates a more interesting flavor profile compared to a plain jowar paratha. 2. Add 1 cup jowar (white millet) flour. Jowar flour, also known as sorghum flour, is naturally gluten-free. In a gluten-free recipe like this paratha, it acts as a substitute for wheat flour, which provides structure and binding in traditional parathas. Enjoy cabbage jowar paratha recipe | Indian patta gobi jowar paratha | gluten free jowar roti | healthy jowar cabbage paratha | with step by step photos. | [To make cabbage jowar paratha, combine all the ingredients in a deep bowl and knead into semi-soft dough using enough warm water., Divide the dough into 6 equal portions and roll out each portion into a circle of 125 mm (5”) diameter, using a little jowar flour for rolling., Heat a non-stick tava (griddle) and cook each paratha, using a little oil, till it turns golden brown in colour from both sides., Serve the cabbage jowar paratha immediately with fresh curds.] | [Energy, 98 cal, Protein, 2 g, Carbohydrates, 12.5 g, Fiber, 2 g, Fat, 4.5 g, Cholesterol, 0 mg, Sodium, 3.2 mg] | cabbage-jowar-paratha----gluten-free-recipe-38606r |
| rcp35936 | Cabbage Kachumber | NA | NA | [shredded cabbage, oil, mustard seeds ( rai / sarson), asafoetida (hing), curry leaves (kadi patta), slit green chillies, salt, coriander (dhania) seeds, sugar, lemon juice] | 10 mins | 10 mins | [Gujarati Kachumber / Chutneys / Achar, Quick Indian Salads, Pickles / Achar, Indian Party, Non-stick Pan, Vitamin K Diet, Healthy Raitas / Kachumber] | 4Makes 4 servings | Gujarati | cabbage kachumber recipe | Gujarati cabbage sambharo | fafda condiments | healthy patta gobi kachumber | with 19 amazing images. cabbage kachumber recipe | Gujarati cabbage sambharo | fafda condiments | healthy patta gobi kachumber is a yummy accompaniment which is healthy too. Learn how to make Gujarati cabbage sambharo. To make cabbage kachumber, heat the oil in a broad non-stick pan and add the mustard seeds. When the seeds crackle, add the asafoetida, curry leaves and green chillies and sauté on a medium flame for 30 seconds. Add the cabbage and salt, mix well and cook on a medium flame for 2 minutes, while stirring once in between. Add the coriander seeds powder, sugar and lemon juice, mix well and cook on a medium flame for1 minute, while stirring once in between. Serve immediately. An exciting alternative to the common kachumbers of cucumber, carrot, etc., the cabbage kachumber is a refreshing accompaniment that features shredded cabbage tempered like a traditional kachumber and perked up with lemon juice too. The addition of coriander powder enhances the experience for your taste buds adding yet another tantalising dimension to this peppy treat. This is often termed as fafda condiments and served with famous Gujarati delicacy jalebi and fafda. The fibre in the healthy patta gobi kachumber works as a digestive aid and helps prevent constipation. With not too many carbs to offer, this kachumber is a wise indulgence for weight watchers and diabetics too. The flourishing vitamin C present in cabbage is a boon to the human immune system. It helps reduce inflammation and works towards a strong heart too. Tips for cabbage kachumber. 1. Do not shred the cabbage very thin. On cooking it will shrink a little in size. 2. The sugar is optional in this recipe. We recommend all health conscious people including those suffering from high blood sugar levels, avoid the addition of sugar. 3. We have slit the green chillies to lend a mild flavour. If you wish, you can add finely chopped green chillies and relish a spicy kachumber. Enjoy cabbage kachumber recipe | Gujarati cabbage sambharo | fafda condiments | healthy patta gobi kachumber | with step by step photos. | [To make cabbage kachumber, heat the oil in a broad non-stick pan and add the mustard seeds., When the seeds crackle, add the asafoetida, curry leaves and green chillies and sauté on a medium flame for 30 seconds., Add the cabbage and salt, mix well and cook on a medium flame for 2 minutes, while stirring once in between., Add the coriander seeds powder, sugar and lemon juice, mix well and cook on a medium flame for1 minute, while stirring once in between., Serve the cabbage kachumber immediately.] | [Energy, 41 cal, Protein, 1.1 g, Carbohydrates, 4.2 g, Fiber, 1.8 g, Fat, 2.1 g, Cholesterol, 0 mg, Sodium, 11.1 mg] | cabbage-kachumber-35936r |
| rcp32778 | Cabbage Kootu ( Know Your Green Leafy Vegetables) | NA | NA | [coriander (dhania), cumin seeds (jeera), peppercorns (kalimirch), coconut, white cabbage, turmeric powder (haldi), salt, boiled yellow moong dal (split yellow gram), oil, mustard seeds ( rai / sarson), cumin seeds (jeera), chana dal (split bengal gram), whole dry kashmiri red chillies, curry leaves (kadi patta), chopped green chillies, asafoetida (hing)] | 15 mins | 25 mins | [Quick Sabzis, Vitamin K Diet] | 4Makes 4 servings | NA | A versatile, traditional south indian recipe, which goes just as well with rice as with puris or chapatis. | [Combine the cabbage with ½ cup of water, turmeric powder and salt in a deep pan, mix well and cook on a medium flame for 10 minutes or till the cabbage turns soft., Add the moong dal, mash lightly using the back of a spoon and simmer for a minute. Keep aside., Heat the oil in a small pan and add the mustard seeds and cumin seeds., When they crackle, add the chana dal and red chillies and stir till the chana dal turns pale golden brown., Add the curry leaves, green chillies, asafoetida and the ground paste and stir for 2 minutes., Add the dal cabbage mixture, mix well and simmer for 10 minutes on a low flame., Serve hot., You can also make this recipe in a ‘quick fix’ manner, where you can skip the paste and instead add a few spoons of sambhar powder to the veggies and dal when they are being cooked and a few spoons of grated coconut to the seasoning.] | [Energy, 167 cal, Protein, 8.3 g, Carbohydrates, 20.6 g, Fiber, 3.8 g, Fat, 5.7 g, Cholesterol, 0 mg, Sodium, 14.2 mg] | cabbage-kootu--know-your-green-leafy-vegetables-32778r |
| rcp39683 | Cabbage Masala ( Healthy Sabzi) | NA | Veg | [shredded cabbage, coconut oil oil, cumin seeds (jeera), mustard seeds ( rai / sarson), curry leaves (kadi patta), chopped onions, chopped green chillies, grated ginger (adrak), boiled green peas, chopped tomatoes, turmeric powder (haldi), salt, chopped coriander] | 10 mins | 12 mins | [Leafy Vegetable Sabzis, Non Stick Kadai Veg, Diabetic recipes, Low Carb Diet, High Fiber, PCOS, Diabetic Sabzis] | 4Makes 4 servings | NA | cabbage masala recipe | cabbage sabzi | healthy patta gobi matar sabji | with 25 amazing images. cabbage masala recipe is a healthy Indian sabzi made with lots of shredded cabbage. Learn how to make cabbage sabzi. Here’s an everyday cabbage masala recipe that your whole family will love. Flavoured with a simple tempering of cumin seeds, mustard seeds, curry leaves and green chillies, this Indian healthy patta gobi matar sabji gets a nice touch from the addition of tomatoes. A variation to cabbage masala recipe in Gujarati style cabbage vatana nu shaak and South Indian style cabbage stir fry using coconut. So take your pick on which cabbage style sabzi you like. cabbage masala is an easy and quick vegetable recipe with the combination of three regularly used vegetables. In this cabbage sabzi, cabbage, tomatoes and green peas are cooked with Indian spices. Cabbage used in cabbage masala is low in calories, relieves constipation, and is good for diabetics. Cabbage has high levels of flavonoids and anthocyanins and has long been used as a herbal medicine. The pleasant but appetizing flavour of the cabbage masala, together with the nice crunch of cabbage and the sweetness of green peas makes this quick cabbage sabzi an awesome recipe, which is easy to make but sure to please. Serve cabbage sabzi with roti or bajra roti. Tips for cabbage masala recipe. 1. You can use frozen green peas instead of boiled green peas. 2. Wash the cabbage before using. 3. Use coconut oil instead of processed seed oils for a healthier diet. 4. Cabbage masala sabzi can be cooled completely and packed in a Indian tiffin box, dabba. Enjoy cabbage masala recipe | cabbage sabzi | healthy patta gobi matar sabji | with step by step photos. | [To make cabbage masala, heat the oil in a deep non-stick kadhai. Add the cumin seeds, mustard seeds and curry leaves and cook on medium heat for a few seconds., Add onions, green chillies, adrak and cook on medium heat for 2 to 3 minutes., Add cabbage, green peas, tomatoes, turmeric powder, salt and cover and cook for 8 to 10 minutes, stirring occasionally., Serve cabbage masala hot garnished with coriander.] | [Energy, 74 cal, Protein, 3.2 g, Carbohydrates, 9.3 g, Fiber, 4.3 g, Fat, 2.7 g, Cholesterol, 0 mg, Sodium, 19.7 mg] | cabbage-masala---healthy-sabzi-39683r |
| rcp3082 | Cabbage Moong Dal Khichdi for Babies and Toddlers | NA | NA | [chopped cabbage, green moong dal (split green gram), rice (chawal), ghee, cumin seeds (jeera), asafoetida (hing), turmeric powder (haldi), salt, rice (chawal), turmeric powder (haldi), ghee] | 5 mins | 17 mins | [Pressure Cooker, Non-stick Pan] | 1Makes 1 cup | NA | Cabbage Moong Dal Khichdi for Babies and Toddlers | Vegetable Moong Dal Khichdi for Kids | Homemade Moong Dal Khichdi for Babies | Moong Dal Khichdi with Cabbage for Babies and Toddler | with 23 amazing images Here is a nutrient-dense recipe for your baby, who is soon going to be one. The Cabbage Moong Dal Khichdi for Babies and Toddlers is chock-full of protein and carbohydrates, which are essential for your child. Cabbage adds to the vitamin C content of this delicious Vegetable Moong Dal Khichdi for Kids, while moong dal gives folic acid , iron and calcium as well. This is also the right age to add finely-chopped veggies to the diet, so that the kid slowly gets into the habit of chewing, and also gets used to the textures of regular home-cooked food. So, let’s bid goodbye to puréed foods, which used to be the staple till around nine months, and start a new chapter with exciting foods like Moong Dal Khichdi with Cabbage for Babies and Toddlers. Enjoy Cabbage Moong Dal Khichdi for Babies and Toddlers | Vegetable Moong Dal Khichdi for Kids | Homemade Moong Dal Khichdi for Babies | Moong Dal Khichdi with Cabbage for Babies and Toddler with detailed step by step photos. | [To make cabbage moong dal khichdi for babies and toddlers, combine the rice, moong dal and 1 cup of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Heat the ghee in a broad non-stick pan and add the cumin seeds., When the cumin seeds crackle, add the asafoetida and sauté on a medium flame for 5 seconds., Add the cabbage and sauté on a medium flame for 2 to 3 minutes or till the cabbage turns soft., Add the cooked dal-rice mixture, turmeric powder and salt, mix well and cook on a medium flame for 1 minute., Cool the cabbage moong dal khichdi for babies and toddlers slightly and serve lukewarm.] | [Energy, 211 cal, Protein, 9 g, Carbohydrates, 38.1 g, Fiber, 3 g, Fat, 2.5 g, Cholesterol, 0 mg, Sodium, 13.4 mg] | cabbage-moong-dal-khichdi-for-babies-and-toddlers-3082r |
| rcp22322 | Cabbage Nachni Koftas in Makhani Gravy, Low Salt Recipe | Dinner | NA | [chopped cabbage, ragi (nachni / red millet) flour, boiled and mashed potatoes, green chilli paste, salt, chopped tomatoes, chopped onions, cloves (laung / lavang), cinnamon (dalchini), chopped red pumpkin (bhopla / kaddu), oil, cumin seeds (jeera), dried fenugreek leaves (kasuri methi), chilli powder, garlic (lehsun) paste, sugar, salt] | 20 mins | 35 mins | [Sabzis with Gravies, Steamer, Non-stick Pan, Healthy Paneer Sabzis, Lower Blood Pressure Subzis & Dals, Dinner Sabzi, Dinner Curry] | 6Makes 6 servings | NA | The moment somebody hears the word ‘makhani’, it reminds them of a rich and buttery gravy and they immediately strike it off their diet-friendly list! However, this innovative recipe shows that you can recreate the same buttery experience using apt ingredients and cooking methods, in a pretty much diet-friendly way. This is indeed a makhani gravy but we have not even used a spot of high-saturated, fat-laden butter, but used a little bit of oil instead. The koftas are also unusual, made using iron-rich nachni for binding, instead of corn flour. Putting our heads together to make the Cabbage Nachni Koftas in Makhani Gravy as healthy as possible, we decided to steam the koftas instead of deep-frying them. This makes the dish healthier, without compromising on flavour. This low-salt recipe is sure to be a healthy treat for those with high blood pressure. You can also try other low-salt subzis like the Mili Jhuli Subzi and Bengali Mixed Vegetable Dry Sabzi . | [Combine all the ingredients along with 2 tbsp of water in a deep bowl and mix well., Divide the mixture into 12 equal portions and shape each portion into an even sized small round., Steam the koftas in a steamer for 10 minutes. Keep aside., Combine the tomatoes, onions, cloves, cinnamon, red pumpkin and ¾ cup of water in a deep non-stick pan, mix well and cover with a lid and cook on a medium flame for 10 to 12 minutes, while stirring occasionally., Allow the mixture to cool completely. Remove the cinnamon and cloves and discard them. Blend in a mixer till smooth. Keep aside., Heat the oil in a deep non-stick pan and add the cumin seeds., When the seeds crackle, add the tomato- onion mixture, dried fenugreek leaves, chilli powder, garlic paste, sugar, salt and ½ cup of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside., Just before serving, reheat the makhani gravy, add the cabbage nachni koftas, mix gently and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve hot.] | [Energy, 46 cal, Protein, 1.3 g, Carbohydrates, 7.7 g, Fiber, 2 g, Fat, 1.1 g, Cholesterol, 0 mg, Sodium, 206.9 mg] | cabbage-nachni-koftas-in-makhani-gravy-low-salt-recipe-22322r |
| rcp41124 | Cabbage Pakoda, Cabbage Pakora | Snacks | NA | [shredded cabbage, besan (bengal gram flour), chopped coriander (dhania), turmeric powder (haldi), chilli powder, salt, oil, green chutney, tomato ketchup] | 10 mins | 10 mins | [South Indian Evening Snacks, South Indian Breakfast, Quick Evening Snacks, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Pakora Pakoda] | 2Makes 2 servings | South Indian | cabbage pakoda recipe | cabbage pakora South Indian style | Indian patta gobhi ke pakode | quick snack | with 18 amazing images. cabbage pakoda recipe | cabbage pakora South Indian style | Indian patta gobhi ke pakode | quick snack is a tasty snack to be enjoyed at a family get-together. Learn how to make cabbage pakora South Indian style. To make cabbage pakoda, combine all the ingredients along with approx. 2 tbsp of water in a deep bowl and mix well. Drop spoonfuls of the mixture into hot oil in a deep non-stick pan and deep-fry a few at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with green chutney and tomato ketchup. Pakodas don’t always have to be onion-based. Here is an irresistibly crunchy and excitingly flavoured cabbage pakora South Indian style made with patta gobhi. With a flavourful touch of coriander, the cabbage is held together with besan to make awesome pakodas. The Indian patta gobhi ke pakode pairs best with green chutney or tomato ketchup. You can also serve them hot and fresh for parties or as a quick snack, with a cup of steaming tea or coffee. If you like Indian patta gobhi ke pakode, then also try other pakoras like Khichdi Pakodas, Stuffed Methi Paneer Pakoda, Stuffed Spinach Pakoda to make a pakoda platter. Tips for cabbage pakoda. 1. Cabbage should be shredded thinly as shown here. 2. Remember to not add too much water while mixing the ingredients because cabbage will also slowly let out water as you have shredded it thinly. That, along with a tablespoon or two of water, is enough to bind the batter. If the batter becomes watery, the pakodas won’t be crunchy enough. 3. This mixture should be used immediately and not kept for long as it will release water and you will find it difficult to make pakodas. 4. Oil should be hot and always deep-fry on a medium flame so they cook well. Do not fry them over low flame, the cabbage pakoda will absorb too much oil and turn soggy. And if you deep-fry on a high flame then they will get burnt. Enjoy cabbage pakoda recipe | cabbage pakora South Indian style | Indian patta gobhi ke pakode | quick snack | with step by step photos. | [To make cabbage pakoda, combine all the ingredients along with approx. 2 tbsp of water in a deep bowl and mix well., Drop spoonfuls of the mixture into hot oil in a deep non-stick pan and deep-fry a few at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve the cabbage pakoda immediately with green chutney and tomato ketchup.] | [Energy, 137 cal, Protein, 4.2 g, Carbohydrates, 11.4 g, Fiber, 4.3 g, Fat, 8.3 g, Cholesterol, 0 mg, Sodium, 25.7 mg] | cabbage-pakoda-cabbage-pakora-41124r |
| rcp1712 | Cabbage Pancakes, Healthy Cabbage Besan Chilla | Snacks | NA | [grated cabbage, besan (bengal gram flour), chopped onions, chopped green chillies, turmeric powder (haldi), cumin seeds (jeera) powder, ginger (adrak) paste, chopped coriander (dhania), salt, oil] | 15 mins | 15 mins | [Punjabi Swadisht Nashta, Quick breakfast, Breakfast Chillas, Indian Pancakes, Quick Evening Snacks, Indian Pancakes, Evening Tea Snacks, Indian Party] | 14Makes 14 mini pancakes | Punjabi | cabbage pancakes recipe | Indian vegan cabbage pancakes | healthy mini cabbage pancakes | cabbage besan chilla quick Indian snack | with 30 amazing images. cabbage pancakes recipe | Indian vegan cabbage pancakes | healthy mini cabbage pancakes | cabbage besan chilla quick Indian snack is a quick fix snack with most ingredients available in our pantry. Learn how to make Indian vegan cabbage pancakes. To make cabbage pancakes, combine all the ingredients in a deep bowl along with approx. ½ cup water and mix well. Grease a non-stick mini uttapa pan with a little oil. Pour a little batter in each uttapa mould and spread it lightly. Cook on a medium flame, using a little oil till they turn golden brown in colour from both the sides. Repeat steps 2 to 4 to make more mini pancakes. Serve immediately. An enhanced version of chila, Indian vegan cabbage pancakes are delicious and wholesome. What is more, it can also be prepared in a jiffy, making it a great start to a busy day. Moreover, these cabbage besan chilla quick Indian snack are quite versatile. The besan can be replaced with other flours like jowar flour, bajra flour or even ragi flour. To make a Jain version of these pancakes, you just have to avoid the use of onions. Try them at snack time, they appeal to adults and kids alike. The use of besan adds protein to these healthy mini cabbage pancakes, while cabbage apart from being low in calories and carbs also abounds in fibre and vitamin C, which makes them suitable for diabetics, heart patients and weight-watchers too! Serve hot and fresh with green chutney. Tips for cabbage pancakes. 1. To make the batter, add water gradually as the quantity of water usually depends on the quality of the flour. 2. If the batter turns out to be runny, add 1 to 2 tablespoons of besan. 3. If the batter is too thick, add 1 to 2 tablespoons of water. 4. Remember to grease the uttapam pan with oil in each batch. 5. If you are making these pancakes for kids, we suggest you replace chopped green chillies with green chilli paste and adjust it as per your child’s liking. 6. You can also add other veggies like grated carrot or green like chopped spinach. Enjoy cabbage pancakes recipe | Indian vegan cabbage pancakes | healthy mini cabbage pancakes | cabbage besan chilla quick Indian snack | with step by step photos. | [To make cabbage pancakes, combine all the ingredients in a deep bowl along with approx. ½ cup water and mix well., Grease a non-stick mini uttapa pan with ¼ tsp of oil., Pour a little batter in each uttapa mould and spread it lightly., Cook on a medium flame, using 1 tsp of oil till they turn golden brown in colour from both the sides., Repeat steps 2 to 4 to make more mini pancakes., Serve the cabbage pancakes immediately.] | [Energy, 36 cal, Protein, 1.4 g, Carbohydrates, 4.1 g, Fiber, 1.1 g, Fat, 1.6 g, Cholesterol, 0 mg, Sodium, 5.7 mg] | cabbage-pancakes-healthy-cabbage-besan-chilla-1712r |
| rcp22459 | Cabbage Paratha, Patta Gobhi ka Paratha | Snacks | NA | [whole wheat flour (gehun ka atta), ghee, salt, grated cabbage, crumbled paneer (cottage cheese), chopped coriander (dhania), chopped green chillies, salt, whole wheat flour (gehun ka atta), oil] | 15 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Breakfast Theplas, Parathas, Indian Tawa, Indian Cancer Patients, Pregnancy Breakfast, Pregnancy Snacks, Recipes for Increasing immunity] | 5Makes 5 parathas | Punjabi | cabbage paratha recipe | patta gobhi paratha | healthy Indian cabbage roti | These toothsome parathas are made of nutritious whole wheat flour dough, and stuffed with a scrumptious mixture of cabbage and cottage cheese flavoured with coriander and green chillies. The Cabbage Paratha is a good source of antioxidant compounds that fight against free radicals. Besides this, it is also rich in vitamin C. You can vary the portions to have it as a snack , or as a wholesome meal. | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside., Sprinkle little salt over the cabbage and keep aside for 10 minutes., Squeeze out the water from the cabbage, add the paneer, coriander, green chillies and salt and mix well., Divide the stuffing into 5 equal portions and keep aside., Divide the dough into 5 equal portions., Roll out one portion of the dough into a 150 mm. (6”) diameter circle using a little wheat flour for rolling., Place a portion of the prepared stuffing on half of the circle and fold it over to make a semi-circle., Heat a non-stick tava (griddle) and cook the paratha, using ¼ tsp of oil, till golden brown spots appear on both the sides., Repeat steps 2 to 4 to make 4 more parathas., Serve immediately.] | [Energy, 114 cal, Protein, 3.7 g, Carbohydrates, 15.7 g, Fiber, 2.9 g, Fat, 4.3 g, Cholesterol, 0 mg, Sodium, 7.6 mg] | cabbage-paratha-patta-gobhi-ka-paratha-22459r |
| rcp4366 | Cabbage Poriyal | Lunch | NA | [shredded cabbage, coconut oil oil, mustard seeds ( rai / sarson), urad dal (split black lentils), green chilli, whole dry kashmiri red chillies, curry leaves (kadi patta), turmeric powder (haldi), salt, grated coconut] | 10 mins | 8 mins | [Jain Subzi / Gravies, South Indian Curries / Sabzis, Tamil Nadu Food, Indian Tiffin Box, Lunch box, Dabba, Quick Sabzis, Sukhi Sabzis, Traditional Indian Sabzis] | 2Makes 2 servings | Jain | cabbage poriyal recipe | South Indian style patta gobi poriyal | cabbage thoran | with 18 amazing images. cabbage poriyal is a lightly spiced, sauteed and steamed cabbage recipe from South Indian cuisine that belongs to the category of dry vegetable stir-fries. Learn how to make cabbage poriyal recipe | South Indian style patta gobi poriyal | cabbage thoran | South Indian style patta gobi poriyal is a simple and flavorful recipe that involves sautéing cabbage with a tempering of mustard seeds, urad dal (black gram), curry leaves, and other spices. cabbage thoran is any dry vegetable preparation flavoured with generous amounts of fresh grated coconut. It makes for an excellent vegan side dish with sambar, rasam or any South Indian cuisine. You can also try other poriyal recipes like Cluster beans poriyal and French beans poriyal. tips to make cabbage poriyal: 1.Cabbage cooks quickly, so overcooking can make it mushy and bland. 2. Grated coconut or chopped cilantro give a fresh, vibrant finish. You can also squeeze in a bit of lemon juice for a tangy touch. 3. Green peas can be added for extra color and nutrients. 4. You can skip adding turmeric to the sabzi. Enjoy cabbage poriyal recipe | South Indian style patta gobi poriyal | cabbage thoran | with detailed step by step photos. | [To make cabbage poriyal recipe, heat the oil, add the mustard seeds and urad dal., When the seeds crackle, add the green chillies dry red chillies, curry leaves and turmeric powder and sauté for few seconds., Add the cabbage, salt, ¼ cup of water and cook over a medium flame for 6 to 7 minutes or till the cabbage is tender, while stirring occasionally., Serve cabbage poriyal hot garnished with coconut.] | [Energy, 76 cal, Protein, 2.1 g, Carbohydrates, 5.3 g, Fiber, 3.1 g, Fat, 5.1 g, Cholesterol, 0 mg, Sodium, 18.8 mg] | cabbage-poriyal-4366r |
| rcp1541 | Cabbage Rice | NA | Veg | [shredded cabbage, cooked long grained rice (basmati rice), butter, chopped onions, sliced capsicum, black peppercorns (kalimirch), salt, grated processed cheese] | 15 mins | 7 mins | [Pulaos, Quick South Indian, Maharashtrian Rice Recipes, Non-stick Pan, Quick Vegetarian Rice, khichdi Recipes] | 4Makes 4 servings | Maharashtrian | Cabbage rice is just the thing to make when you get back home late and wish for a quick-fix but filling dinner! sliced capsicum and a very mild dose of pepper are the only flavouring agents in this gentle rice and cabbage preparation. A sprinkling of cheese ensures that the meal is satisfying too. | [Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the cabbage and capsicum and sauté on a medium flame for 2 to 3 minutes., Add the rice, pepper powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve hot garnished with cheese.] | [Energy, 171 cal, Protein, 3 g, Carbohydrates, 28.4 g, Fiber, 2.3 g, Fat, 5.1 g, Cholesterol, 0 mg, Vitamin A, 241.7 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.8 mg, Vitamin C, 44.1 mg, Folic Acid, 10.6 mcg, Calcium, 23.2 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 50.2 mg, Potassium, 22.5 mg, Zinc, 0.6 mg] | cabbage-rice-1541r |
| rcp2771 | Cabbage Rice ( Microwave Recipe) | NA | NA | [shredded cabbage, long grained rice (basmati), grated onion, butter, sliced capsicum, grated processed cheese, salt freshly ground black pepper (kalimirch)] | 10 mins | 15 mins | [Quick South Indian, Maharashtrian Rice Recipes, Microwave, Microwave] | 4Makes 4 servings | Maharashtrian | Want a tasty and wholesome meal, but not in the mood to make anything elaborate? Well, this Cabbage Rice is just what you need! Made quickly with minimal ingredients, this delectable rice preparation is extremely satiating. Loaded with nutritious veggies like cabbage, capsicum and onions, flavored simply with pepper, and pepped up with a generous sprinkling of cheese, the Cabbage Rice has a nice texture and a pleasant mouth-feel. Have it hot and fresh! | [Clean and wash the rice. Soak in warm water for about 10 minutes. Drain and keep aside., Combine the grated onions and butter in a microwave safe bowl, mix well and microwave on high for 2 minutes., Add the rice, 2 cups of hot water and salt, mix well and microwave on high for 10 minutes. Stirring twice in between after every 4 minutes., Add the cabbage, capsicum, pepper powder and half of the cheese, mix well and microwave on high for 3 minutes. Allow it to stand for 3 minutes., Serve hot garnished with the remaining cheese.] | [Energy, 217 cal, Protein, 4.5 g, Carbohydrates, 35.5 g, Fiber, 2.2 g, Fat, 6.4 g, Cholesterol, 0 mg, Vitamin A, 243.6 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.9 mg, Vitamin C, 21.8 mg, Folic Acid, 6.2 mcg, Calcium, 51.9 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 49.9 mg, Potassium, 11.1 mg, Zinc, 0.6 mg] | cabbage-rice---microwave-recipe-2771r |
| rcp2985 | Cabbage Rice ( Pregnancy Recipe) | Lunch | NA | [steamed rice (chawal), onion , grated, shredded cabbage, capsicum , sliced, pepper powder, butter, salt, grated processed cheese] | 10 mins | 5 mins | [Indian Rice, Quick South Indian, Maharashtrian Rice Recipes, Pregnancy, Pregnancy Calcium Rich, Preconception Indian Recipes, Pregnancy First Trimester Indian, Lunch Pulao Rice] | 4Makes 4 servings | Maharashtrian | Cabbage rice, this dish is one that i make when i have no inclination to cook and have some left-over rice. It is really quick to make and tastes good. And since it has no sharp flavours, it will agree with you through your first trimester if you have to deal with morning sickness. The dish provides appreciable amounts of carbohydrates, protein, calcium and vitamin c. | [Heat the butter and sauté the onion for 2 to 3 minutes, Add the cabbage and capsicum and cook for 2 to 3 minutes., Add the rice, pepper and salt and mix well., Sprinkle the cheese on top and serve hot.] | [Energy, 141 cal, Protein, 2.9 g, Carbohydrates, 16.3 g, Fiber, 1.5 g, Fat, 7.1 g, Cholesterol, 19.5 mg, Sodium, 109.9 mg] | cabbage-rice--pregnancy-recipe-2985r |
| rcp1395 | Cabbage Rolls in Tomato Gravy | NA | Veg | [oil, chopped onions, chopped green chillies, chopped and boiled mixed vegetables, salt, cabbage, tomatoes gravy, salt, oil, crumbled low-fat paneer (cottage cheese)] | 25 mins | 6 mins | [Casseroles and Bakes, One Dish Vegetarian Meals, Baked, Indian Independence Day, Western Party, Oven, Low Calorie International Recipes] | 6Makes 6 rolls | Indian | Sumptuous and tongue-tickling, the Cabbage Rolls in Tomato Gravy is an ideal package of taste and good health. This delectable continental one-dish meal features cabbage leaves stuffed with crunchy veggies and drowned in a tangy tomato gravy. What an interesting way to top up on vitamin A and protein! Although this recipe calls for a rather long process, from preparing the gravy and chopping the veggies to arranging the dish and baking it, the end result is flavourful and worth a try. The use of low-calorie cabbage to roll up the stuffing, and low-fat paneer as a topping, reduces the calorie count of this delicacy. | [Heat the oil in a deep non-stick pan, add the onions and green chillies and sauté on a medium flame for 1 minute., Add the mixed vegetables, salt and pepper, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally. Keep aside to cool slightly., Boil a vesselful of water, add a little salt and immerse 3 cabbage leaves in it for a minute. Drain thoroughly and keep aside., Repeat step 1 with the remaining 3 cabbage leaves., Divide the stuffing into 6 equal portions and keep aside., Place a cabbage leaf on a clean, dry surface, place a portion of the stuffing at one end of the leaf, top it with 1 tbsp of the tomato gravy and roll it up tightly., Repeat step 4 to make 5 more rolls., Arrange the rolls on a greased baking tray., Pour the remaining tomato gravy evenly over the cabbage rolls., Sprinkle the paneer evenly over it and bake in a pre-heated oven at 200°c (400°f) for 10 minutes., Serve immediately., Cabbage rolls in low-cal white sauce, Instead of tomato gravy, use 1 cup of low-calorie white sauce, and bake before serving as per the recipe.] | [Energy, 70 cal, Protein, 2.2 g, Carbohydrates, 7.7 g, Fiber, 3 g, Fat, 3.3 g, Cholesterol, 0 mg, Sodium, 23.1 mg] | cabbage-rolls-in-tomato-gravy-1395r |
| rcp35935 | Cabbage Salad | Dinner | NA | [shredded cabbage, chopped green chillies, chopped coriander (dhania), lemon juice, olive oil, coriander (dhania) powder, chilli powder, asafoetida (hing), black salt (sanchal), salt] | 5 mins | 0 mins | [Gujarati Kachumber / Chutneys / Achar, Indian Party, Healthy Indian Acidity recipes, Indian Lunch Salads, Dinner Salad, Foods to cook in October] | 2Makes 2 servings | Gujarati | cabbage salad recipe | quick cabbage salad | healthy cabbage salad | band gobi salad | with amazing 14 images. This fabulous cabbage salad recipe is a quick cabbage salad which is also healthy cabbage salad. This salad is cabbage through and through, with dark green speckles of green chillies and coriander here and there. Yet, this crunchy high fibre Cabbage Salad is so tasty, you will see people reach for more helpings of it. We will let you in on the little secret. A tangy dressing with black salt, lemon juice and red chili and coriander powder, olive oil, asafoetida and blacksalt is the magic spell that transforms simple cabbage into such a singularly wonderful cabbage salad recipe! Try it to believe it. Pour the dressing over cabbage that is combined with green chillies and coriander, mix well and you are good to go! When you buy cabbage, ensure that the leaves are not shriveled and there or no holes or black spots on the outer leaves. You can pack the dressing and cabbage seperately. Pour the dressing over the salad right before eating. This way the Cabbage Salad will taste fresh and won't wilt . See why we this is a healthy cabbage salad? Cabbage is low in calories, relieves constipation, good for diabetics. Cabbage has high levels of flavonoids and anthocyanins and has long been used as a herbal medicine. Rich in antioxidants in turn lowers the risk of infection and inflammation of the body due to eating processed foods. Enjoy cabbage salad recipe | quick cabbage salad | healthy cabbage salad | band gobi salad with detailed step by step photos and video below. | [To make cabbage salad,combine all the ingredients along with the dressing in a deep bowl and toss well., Serve the cabbage salad immediately.] | [Energy, 58 cal, Protein, 1.7 g, Carbohydrates, 6.6 g, Fiber, 2.7 g, Fat, 2.7 g, Cholesterol, 0 mg, Sodium, 16.8 mg] | cabbage-salad-35935r |
| rcp38898 | Cabbage Stir Fry, Patta Gobi Stir Fry | Lunch | NA | [oil, cumin seeds (jeera), slit green chillies, shredded cabbage, turmeric powder (haldi), salt, grated coconut, chopped coriander (dhania)] | 10 mins | 6 mins | [Gujarati Shaak Sabzi, South Indian Curries / Sabzis, Indian Stir Fry, Indian Tiffin Box, Lunch box, Dabba, Sukhi Sabzis, Non-stick Pan, Quick Stir-Fries] | 4Makes 4 servings | Gujarati | cabbage stir fry recipe | Indian patta gobi stir fry | kobi nu shaak | quick cabbage fry | with 20 amazing images. cabbage stir fry recipe | Indian patta gobi stir fry | kobi nu shaak | quick cabbage fry is a crunchy delicacy which is pleasant in flavour and texture both. Learn how to make Indian patta gobi stir fry. To make cabbage stir fry, heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds. Add the green chillies and sauté on a medium flame for 30 seconds. Add the cabbage, turmeric powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the coconut, coriander and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve immediately. Here’s an everyday recipe that your whole family will love. Flavoured with a simple tempering of cumin seeds and green chillies, this Indian patta gobi stir fry gets a nice South Indian touch from the addition of grated coconut. The pleasant but appetizing flavour of the Cabbage Stir-Fry, together with the nice crunch of cabbage and the flakiness of coconut makes this quick cabbage fry an awesome recipe, which is easy to make but sure to please. This can be enjoyed as kobi nu shaak without the use of coriander. It is often served with Gujarati dal, bhaat and roti to make a complete meal. Tips for cabbage stir fry. 1. Do not shred the cabbage very thinly, else you may lose the crunch. 2. Serve cabbage stir fry with bjara roti, jowar roti or roti. You can also try other stir-fry recipes like Stir Fry Whole Wheat Noodles with Paneer and Bean Sprouts or Potato and Mushroom Stir Fry. Enjoy cabbage stir fry recipe | Indian patta gobi stir fry | kobi nu shaak | quick cabbage fry | with step by step photos. | [To make cabbage stir fry, heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds., Add the green chillies and sauté on a medium flame for 30 seconds., Add the cabbage, turmeric powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the coconut, coriander and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve the cabbage stir fry immediately.] | [Energy, 109 cal, Protein, 1.4 g, Carbohydrates, 3.6 g, Fiber, 2.5 g, Fat, 9.9 g, Cholesterol, 0 mg, Sodium, 13 mg] | cabbage-stir-fry-patta-gobi-stir-fry-38898r |
| rcp38907 | Cabbage Thoren | NA | Veg | [shredded cabbage, oil, urad dal (split black lentils), chopped onions, chopped green chillies, curry leaves (kadi patta), grated coconut, salt] | 10 mins | 10 mins | [South Indian Curries / Sabzis, Sukhi Sabzis, Traditional Indian Sabzis, Onam recipes, Kerala Onam Sadya, Kadai Veg, Vitamin K Diet, Vitamin C Rich Salads] | 4Makes 4 servings | Kerala | A signature kerala dish…super easy to make, good to look at, nutritious and delicious are some things going in favour of this dish. Loaded with coconut, usually, here we have used only 2 tbsp and yet maintained the taste. | [Heat the oil in a kadhai, add the urad dal and sauté on a medium flame for 1 to 2 minutes or till they turn golden brown in colour., Add the onions, green chillies and curry leaves and sauté on a medium flame for 2 minutes, while stirring occasionally., Add the coconut and sauté on a medium flame for 1 minute., Add the cabbage and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally., Serve hot.] | [Energy, 82 cal, Protein, 2.4 g, Carbohydrates, 8.1 g, Fiber, 3 g, Fat, 4.4 g, Cholesterol, 0 mg, Sodium, 14.4 mg] | cabbage-thoren-38907r |
| rcp1509 | Cabbage Vada | Snacks | NA | [chana dal (split bengal gram), green chillies, chopped cabbage, chopped carrot, chopped onions, coriander (dhania), besan (bengal gram flour), salt, oil] | 15 mins | 30 mins | [South Indian Evening Snacks, South Indian Vada, Comfort Foods, Deep-fried Indian Starters, Evening Tea Snacks, Raksha - Bandhan, Father's Day] | 20Makes 20 vadas (20 vada ) | South Indian | cabbage vada recipe | cabbage vadai | cabbage dal vada | gobi vada | with 20 amazing images. Cabbage Vada are mouth-watering deep-fried vadas of crushed chana dal and chopped cabbage, supported by a gentle combination of carrots, green chillies and coriander. Cabbage Vada will make a wonderful after school snack for kids or a tea-time treat for elders. Cabbage Vada is a popular winter snack and monsoon snack had with tea or coffee. This crispy South Indian Cabbage Vada is best had with coconut chutney. Notes on cabbage vadai recipe. 1. Add the finely chopped cabbage. We have used green cabbage, you can also use red cabbage. Ensure to keep the vegetable pieces small and not too chunky that it becomes difficult to cook the vegetable or bind them with other ingredients. 2. Add besan and salt. Besan helps in binding together all the ingredients. You can even make use of rice flour or refined flour. 3. Divide the cabbage vadai mixture into 20 equal portions. 4. Note that thick doesn’t cook well from inside. So lightly flatten it between your palm. 5. Fry on one side till they turn golden brown in colour on a medium flame. Always fry over medium heat and not high or else the vada will cook from outside but, not inside. Also, frying them on a low flame will make the cabbage dal vada hard. Learn to make cabbage vada recipe | cabbage vadai | cabbage dal vada | gobi vada | with step by step photos and video below. | [To make cabbage vada, soak the chana dal overnight., Next day, drain and keep ½ cup of the chana dal aside., Combine the remaining chana dal with green chillies and blend in a mixer to a coarse mixture., Transfer the mixture into a bowl, add all the remaining ingredients (including the remaining chana dal) and mix well., Divide the mixture into 20 equal portions and shape each portion into a 50 mm. (2”) diameter thick, lightly flattened round vada., Heat the oil in a kadhai and deep-fry 3 to 4 cabbage vadas at a time, till they turn golden brown in colour from both the sides. Drain on absorbent paper., Serve the cabbage vadas immediately with green chutney.] | [Energy, 71 cal, Protein, 2.6 g, Carbohydrates, 8 g, Fiber, 2.2 g, Fat, 3.2 g, Cholesterol, 0 mg, Sodium, 11.2 mg] | cabbage-vada-1509r |
| rcp35931 | Cabbage Vatana Nu Shaak | NA | NA | [shredded cabbage, green peas, oil, mustard seeds ( rai / sarson), asafoetida (hing), turmeric powder (haldi), salt, coriander (dhania) seeds, chilli powder] | 15 mins | 15 mins | [Gujarati Shaak Sabzi, Quick Sabzis, Sukhi Sabzis, Non-stick Pan, Quick Sabzis, Vitamin K Diet, Indian Travel Food Sabzi] | 4Makes 4 servings | Gujarati | cabbage vatana nu shaak recipe | Gujarati kobi vatana nu shaak | patta gobi matar nu shaak | kobi vatana ki sabzi | cabbage green peas sabzi | with 17 amazing images. cabbage vatana nu shaak recipe | Gujarati kobi vatana nu shaak | patta gobi matar nu shaak | kobi vatana ki sabzi | cabbage green peas sabzi is a daily fare in most Gujarati households. Learn how to make kobi batata nu shaak. To make cabbage vatana nu shaak, heat the oil in a broad non-stick pan and add the mustard seeds. When the seeds crackle, add the asafoetida, turmeric powder, cabbage, green peas and salt, mix well. Cover and cook on high flame for 8 to 10 minutes or till the cabbage are tender, while stirring occasionally. Add the coriander seeds powder and chilli powder and mix well and cook on a slow flame for more 2 to 3 minutes, while stirring once in between. Serve hot. Cabbage vatana nu shaak is an easy and quick vegetable recipe with the combination of two regularly used vegetables. In this Gujarati kobi vatana nu shaak, cabbage and green peas are cooked with indian spices. Simple but superb, the cabbage green peas sabzi is a flavourful dish with the contrasting textures of cabbage and green peas. Some prefer adding potatoes to this sabzi as well. You can make your choice. A perfect Gujarati meal would be roti, patta gobi matar nu shaak, Gujarati dal and bhaat. You are sure to be bowled over by this distinct Gujarati thali when served with Methia Keri. Tips for kobi vatana ki sabzi. 1. The cabbage shredded for this recipe is not very thick. 2. If you are using frozen green peas, then do not add it with the cabbage. Add them to the sabzi when cabbage is 60% cooked. 3. This sabzi can be cooled completely and packed in a dabba. It stays fresh for 4 hours. Enjoy cabbage vatana nu shaak recipe | Gujarati kobi vatana nu shaak | patta gobi matar nu shaak | kobi vatana ki sabzi | cabbage green peas sabzi | with step by step photos. | [To make cabbage vatana nu shaak, heat the oil in broad non-stick pan and add the mustard seeds., When the seeds crackle, add the asafoetida , turmeric powder, cabbage, green peas and salt, mix well., Cover and cook on high flame for 8 to 10 minutes or till the cabbage are tender, while stirring occasionally., Add the coriander seeds powder and chilli powder and mix well and cook on a slow flame for more 2 to 3 minutes, while stirring once in between., Serve the cabbage vatana nu shaak hot.] | [Energy, 83 cal, Protein, 3.6 g, Carbohydrates, 8.4 g, Fiber, 4.7 g, Fat, 3.8 g, Cholesterol, 0 mg, Sodium, 13.8 mg] | cabbage-vatana-nu-shaak-35931r |
| rcp2396 | Cabbage, Apple and Pineapple Cole Slaw | NA | Veg | [fresh cream, olive oil, mustard (rai/sarson) powder, powdered sugar, lemon juice, salt freshly ground black pepper (kalimirch), chopped cabbage, apple cubes, pineapple cubes, chopped celery, iceberg lettuce, grated carrot] | 30 mins | 0 mins | [Indian Fruit Salad Recipes, Quick Indian Salads, No Cooking Veg Indian, Barbeque Party Indian Recipes, Island Party] | 6Makes 6 servings | Indian | Coleslaw salad is an international favorite, made with shredded cabbage and other ingredients dressed in a tangy salad cream or vinaigrette dressing. The Cabbage, Apple and Pineapple Coleslaw features a vibrant combination of veggies and fruits perked up with a mustard-flavored, lemony salad cream. The addition of pineapple to the coleslaw gives the salad a fruity sharpness, eliminating the need for vinegar in the dressing. | [Combine all the ingredients in a deep bowl, add the salad cream and toss well., Refrigerate for atleast 1 hour and serve chilled.] | [Energy, 141 cal, Protein, 1.4 g, Carbohydrates, 16 g, Fiber, 4.3 g, Fat, 8.1 g, Cholesterol, 0 mg, Vitamin A, 496.8 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.3 mg, Vitamin C, 55.2 mg, Folic Acid, 9.6 mcg, Calcium, 71.4 mg, Iron, 2.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 39.2 mg, Potassium, 90.6 mg, Zinc, 0.3 mg] | cabbage-apple-and-pineapple-cole-slaw-2396r |
| rcp5562 | Cabbage, Carrot and Babycorn Stir-fry | NA | NA | [sliced cabbage, carrot strips, sliced and parboiled baby corn, cumin seeds (jeera), green chilli slit green chilli, oil, salt freshly ground black pepper (kalimirch)] | 10 mins | 10 mins | [Indian Stir Fry, Stir-fry, Non-stick Pan, Quick Stir-Fries] | 2Makes 2 servings | Indian | Stir-fries always top the charts when it comes to healthy cooking, because they are usually loaded with veggies and cooked quickly with minimal fat. Try this crunchy stir-fry of cabbage, carrot and baby corn spiced minimally with pepper, cumin seeds and green chillies. All three veggies are rich in antioxidants and loaded with fibre, ensuring that you feel satiated and also helping to bind and discard bad cholesterol. What’s more, one spoon of oil is all it takes to make this delightful Cabbage, Carrot and Baby Corn Stir Fry. | [Heat the oil in broad non-stick pan, add the cumin seeds and green chilli., When the cumin seeds crackle, add the carrot and saute on a medium flame for 1 minute., Add the cabbage, babycorn and salt and sauté on a medium flame for a few seconds., Sprinkle a little water if required and continue to cook till it is soft., Serve hot.] | [Amount, 136 gm., Energy, 94 kcal., Fat, 2.7 gm., Fibre, 1.9 gm., Carbohydrate, 16.2 gm., Protein, 2.4 gm.] | cabbage-carrot-and-babycorn-stir-fry-5562r |
| rcp7442 | Cabbage, Carrot and Lettuce Salad | NA | Vegan | [shredded cabbage, grated carrot, shredded lettuce, orange segments, chopped coriander (dhania), black salt (sanchal), salt] | 15 mins | 0 mins | [No Cook Indian, Toss & Mix Salads (No cooking), Low Carb Diet, Indian Cancer Patients, Vitamin C Rich Indian recipes, Vegan, PCOS] | 4Makes 4 servings | Indian | cabbage carrot and lettuce salad recipe | simple and easy cabbage lettuce salad | healthy cabbage carrot salad for weight loss | Indian cabbage carrot salad benefits | with 14 amazing images. cabbage carrot and lettuce salad recipe | simple and easy cabbage lettuce salad | healthy cabbage carrot salad for weight loss | Indian cabbage carrot salad benefits benefits is a multi nutrient salad perfect for one and all. Learn how to make simple and easy cabbage lettuce salad. To make cabbage carrot and lettuce salad, combine all the ingredients together in a deep bowl and toss well. Serve immediately. A healthier salad, the simple and easy cabbage lettuce salad is chock-full of the powerful vitamins A and C along with many other antioxidants which not only ward off the evils of pollution and stress, but also tone down the negative effects of high glucose levels. Thus it can be relished by diabetics. This healthy cabbage carrot salad for weight loss is also a treat to munch on, orange segments gives the crunchy veggies a delightfully tangy twist. The veggies also add in a dose of fibre which helps manage cholesterol levels and add a satiety value, thus avoiding binge eating in heart patients and weight watchers. Indian cabbage and carrot salad benefits are further many more. The vitamin A from carrots helps in vision, while the vitamin C from orange, lettuce and cabbage helps build our immune system by building immune cells called WBC (white blood cells). These protect us from common infections as well as chronic diseases like heart disease and cancer. Tips for cabbage carrot and lettuce salad. If you want to make the salad in advance, then add the back salt and salt just before serving. Enjoy cabbage carrot and lettuce salad recipe | simple and easy cabbage lettuce salad | healthy cabbage carrot salad for weight loss | Indian cabbage carrot salad benefits | with step by step photos. | [To make cabbage, carrot and lettuce salad, combine all the ingredients together in a deep bowl and toss well., Serve immediately.] | [Energy, 29 cal, Protein, 1 g, Carbohydrates, 6 g, Fiber, 1.9 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 19.2 mg] | cabbage-carrot-and-lettuce-salad-7442r |
| rcp2375 | Cabbage, Carrot and Onion Soup | NA | Veg | [chopped cabbage, chopped bottle gourd (doodhi / lauki), chopped onions, chopped potatoes, butter, chopped onions, chopped carrot, chopped cabbage, salt] | 15 mins | 20 mins | [American Soups, Thick / Creamy Indian Soups, Western Party, Kadai Veg] | 6Makes 6 servings | Indian | A sumptuous soup of nutritious vegetable stock thickened with white sauce, the cabbage, carrot and onion soup stands out because of the addition of chopped veggies that provide a refreshing crunch to creamy soup. As always, a dash of pepper is all it takes to flavour this wholesome soup. | [Cut all the vegetables into big pieces. Add 6 cups of water and cook in a kadhai for 8 to 10 minutes., When cooked, pass through a sieve and keep the water aside and discard the vegetables., Heat the butter in a deep pan, add the vegetables and sauté on a medium flame for 2 to 3 minutes., Add the stock and bring to a boil., Add the white sauce, salt and pepper, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve hot.] | [Not Given] | cabbage-carrot-and-onion-soup-2375r |
| rcp38059 | Cabbage, Carrot and Paneer Grilled Sandwich | Snacks | Veg | [bread, butter, chopped cabbage, grated carrot, paneer (cottage cheese), chopped coriander (dhania), chopped green chillies, grated processed cheese, salt] | 5 mins | 20 mins | [Comfort Foods, Quick Evening Snacks, Indian Snacks using Fruits, Sandwich Recipes, Veg Grilled Sandwiches, Indian grilling, Indian Birthday Party] | 3Makes 3 sandwiches | Indian | When you are in a rush, everyday ingredients like cabbage, carrot and paneer will come to your rescue! The Cabbage, Carrot and Paneer Grilled Sandwich uses the simplest of ingredients but still has a wonderful texture and appetizing flavour, because the ingredients work so beautifully with each other. The mildly-pungent flavour and crunchiness of cabbage, the succulence of paneer, the pleasant sweetness of carrot, the tingling taste of coriander and the spikiness of green chillies are all made for each other, turning this sandwich into a very tasty treat. Cabbage, Carrot and Paneer Grilled Sandwich makes a quick and satiating breakfast as well as a satiating snack when you are oh-so-hungry! | [Divide the stuffing into 3 equal portions and keep aside., Apply 1 tsp of butter on each bread slice and keep aside., Place a bread slice on a clean, dry surface with the buttered side facing downwards., Spread 1 portion of the stuffing evenly over it and sandwich it using another bread slice with the buttered side facing upwards., Grill in a pre-heated sandwich griller for 4 to 5 minutes or till it turns crispy and brown from both the sides., Cut the sandwich diagonally into 2 equal pieces., Repeat steps 3 to 6 to make 2 more sandwiches., Serve immediately.] | [Energy, 278 cal, Protein, 10.5 g, Carbohydrates, 26.6 g, Fiber, 1.6 g, Fat, 14.4 g, Cholesterol, 28.3 mg, Sodium, 227.2 mg] | cabbage-carrot-and-paneer-grilled-sandwich-38059r |
| rcp38462 | Cabbage, Carrots and Mixed Sprouts Salad in Lemon Dressing | NA | NA | [boiled mixed sprouts, chopped cucumber, chopped cabbage, chopped purple cabbage, grated carrot, chopped tomatoes, freshly ground black pepper (kalimirch) powder, lemon juice, sugar, salt, chopped coriander (dhania)] | 10 mins | 0 mins | [Toss & Mix Salads (No cooking)] | 4Makes 4 servings | NA | A simple way to get a nutrient boost without any fear of fats sneaking in as well! just combine assorted sprouts with any veggies of your choice and jazz the mixture up with lemon juice and pepper. Bountiful in health this salad is overflowing with nutrients like vitamin c, iron, folic acid, fibre etc. Have this salad quite often to get them all. | [Combine all the ingredients together in a serving bowl and toss well. Keep aside for 15 minutes so that the flavours blend well., Serve immediately garnished with coriander.] | [Energy, 76 calories., Protein, 4.0 gm, Carbohydrates, 13.5 gm, Fat, 0.6 gm, Vitamin C, 12.8 mg, Iron, 1.1 mg, Fibre, 1.0 gm] | cabbage-carrots-and-mixed-sprouts-salad-in-lemon-dressing-38462r |
| rcp154 | Caesar Salad, Veg Caesar Salad | NA | NA | [iceberg lettuce, processed cheese cubes, bread croutons, mayonnaise, chopped garlic (lehsun), worcestershire sauce, mustard (rai / sarson) paste, olive oil, lemon juice, salt] | 10 mins | 0 mins | [French Salads, American Salads, Indian Salads with dressing, Quick Indian Salads] | 4Makes 4 servings | Indian | Believed to have been first created in Mexico by an Italian restaurateur named Caesar Cardini, the Caesar Salad is an international favourite. Made of lettuce, cheese and bread croutons, this salad derives its rich flavour from a creamy dressing of mayonnaise, olive oil, sauces and spices. Since both croutons and lettuce have delicate textures, the Caesar Salad must be made just before serving. It is often mixed at the tableside, to retain the crispness of the lettuce and the croutons as much as possible. | [Combine all the ingredients along with the dressing in a deep bowl and toss well., Serve immediately.] | [Energy, 589 cal, Protein, 5.5 g, Carbohydrates, 26.3 g, Fiber, 0.4 g, Fat, 53.3 g, Cholesterol, 9.5 mg, Sodium, 442.7 mg] | caesar-salad-veg-caesar-salad-154r |
| rcp42882 | Cajun Spiced Potatoes | Snacks | NA | [boiled baby potatoes, oil, cornflour, plain flour (maida), dry red chilli flakes (paprika), dried mixed herbs, garlic (lehsun) powder, onion powder, black peppercorns (kalimirch), salt, mayonnaise, salt, milk, chopped onions, chopped coriander (dhania)] | 20 mins | 15 mins | [Indian Snacks for Entertaining, Deep-fried Indian Starters, Western Party, Indian Party Starters] | 5Makes 5 plates | Indian | Cajun Spiced Potatoes is the perfect starter to warm up your taste buds before an exciting meal! | [Take the boiled baby potatoes and press each between the palms of your hands to flatten them., Heat the oil in a deep non-stick pan on a medium flame, dip each flattened potato into the prepared mixture and deep-fry the potatoes till they turn crisp and light brown in colour., Drain on an absorbent paper., Place 6 deep-fried potatoes on a serving plate and top it with little of the prepared cajun spread evenly over it., Garnish it with 1 tsp of finely chopped onions and 1 tsp of finely chopped coriander., Serve immediately.] | [Not Given] | cajun-spiced-potatoes-42882r |
| rcp6230 | Calcium Rich Carrot Spinach and Tomato Juice | BreakFast | NA | [carrot cubes, chopped spinach (palak), tomato cubes, ice-cubes] | 5 mins | 0 mins | [Indian Juices, Juicer and Hopper, Antioxidant Rich Indian, Calcium Rich Indian Drinks Smoothies Juices, Recipes for glowing skin, Recipes for Healthy Eyes, Healthy Heart Breakfast] | 2Makes 2 big glasses | Indian | carrot spinach and tomato juice recipe | calcium rich juice | Indian carrot tomato detox juice | with 17 amazing images. carrot spinach and tomato juice recipe | calcium rich juice | Indian carrot tomato detox juice is a nutri portion in a glass. Learn how to make calcium rich juice. Overflowing with instantly available essential nutrients, Indian carrot tomato detox juice provides power, energy and stamina - just in a glass. You will enjoy the strong flavours of spinach perfectly balanced with sweet carrots in every sip. Wave goodbye to your worries of weak bones and tooth decay with this “calcium in a glass”! The high vitamin C content of this calcium rich juice further aids in the absorption of calcium. Serve it topped with some finely chopped tomatoes which besides adding crunch to this drink makes it more colourful and interesting. Substantial amounts of vitamin A further works towards a glowing skin and healthy vision by supporting eye health. The antioxidants in carrot spinach and tomato juice like lycopene, beta carotene, lutein and xanthene helps to reduce cellular inflammation. Weight-watchers and heart patients can benefit from the fibre this juice lends. Since we have used a high quality blender, this juice is not strained and so most of the fiber is retained. Tips for Indian carrot tomato detox juice. 1. Add 1/2 cup water. This is required to blend the carrots. 2. Adding carrots sweetens the juice. Hence this is a ZERO sugar healthy carrot spinach and tomato juice. 3. Add 10 ice cubes. This chills the juice. You can add a few more if you want the juice thinner. Enjoy carrot spinach and tomato juice recipe | calcium rich juice | Indian carrot tomato detox juice | with step by step photos. | [To make carrot spinach and tomato juice, combine the all the ingredients along with ½ cup of water and blend in a juicer till smooth., Serve the carrot spinach and tomato juice immediately.] | [Energy, 33 cal, Protein, 1.5 g, Carbohydrates, 5.7 g, Fiber, 3.1 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 44.4 mg] | calcium-rich-carrot-spinach-and-tomato-juice-6230r |
| rcp3287 | Calzone | NA | NA | [basic pizza base, butter, sliced mushrooms (khumbh), sliced red capsicum, sliced onions, large sized clove of garlic (lehsun) , chopped, plain flour (maida), milk, grated processed cheese, dried oregano, butter, salt] | 20 mins | 30 mins | [Italian Starters] | 4Makes 4 servings | Italian | A calzone is like a folded over stuffed pizza. The circle of pizza dough is folded in half over the filling and then sealed. During baking, the pizza dough swells somewhat until it resembles a "stuffed stocking", the literal translation of word calzone. Sautéed vegetables and cheese aromatized with herbs is the filling for this calzone. You can vary the vegetable combination if you like. For a change, try frying the calzone until golden brown in hot oil. You will find that it is easier to handle the calzone during frying when it has been formed into appetiser sized calzonetti (or smaller calzones). Calzone can stand alone as a substantial snack or combined with a green salad and soup, it makes an easy dinner. | [Heat the butter in a saucepan and sauté the onion and garlic for a minute., Add the mushrooms and red pepper and sauté for some more time., Sprinkle the flour and add the milk, cheese, oregano and salt and mix well. Bring it to a boil., Divide the mixture into 4 portions. Allow it to cool. Keep aside., Divide the pizza dough into 4 equal portions. Keep aside under a wet cloth., Roll out each portion of the dough into a 150 mm. (6") diameter circle., Put one portion of the filling on each circle., Fold each circle to form a semicircle., Seal the ends using a little water and press the edges firmly with the help of a fork., Place on a greased baking tray. Cover with a wet cloth and keep for 10 minutes or until it doubles in volume., Bake in a pre-heated oven at 200°c (400°f) for about 15 minutes or until they are evenly browned., Remove from the oven and brush with melted butter., Serve hot.] | [Energy, 153 cal, Protein, 3.5 g, Carbohydrates, 16.1 g, Fiber, 0.6 g, Fat, 8.1 g, Cholesterol, 0 mg, Vitamin A, 330.7 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.8 mg, Vitamin C, 30.6 mg, Folic Acid, 2.4 mcg, Calcium, 51 mg, Iron, 0.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 54 mg, Potassium, 66.7 mg, Zinc, 0.2 mg] | calzone-3287r |
| rcp1957 | Candied Orange Chocolate, Orange Chocolates | NA | NA | [orange peel, sugar, dark chocolate, milk chocolate] | 10 mins | 16 mins | [Chocolate Dessert, Chocolates Desserts, Diwali, Raksha - Bandhan, Christmas, Indian Birthday Party, High Tea Party] | 15Makes 15 servings | Indian | There is something unique about the chocolate and orange combo – it has a peppy taste as well as a very aesthetic appeal, two characteristics that are usually considered as contrasts! As a result of this special flavour, Candied Orange Chocolates appeal to elders and youngsters, the connoisseurs and the experimenters. These lovely Orange Chocolates stay fresh for 15 days when stored in an airtight container in the fridge. While making this, make sure you use only Malta oranges and not the regular ones. Also, we have greased the plate with butter and suggest you do the same, because it gives a rich aroma. You can serve these at a party, or wrap them in coloured paper and gift them to someone you love! It would also make a very thoughtful return gift for parties. Chocolate Orange Mousse Cake , Chocolate Orange Cheesecake , Oreo Biscuits with White Chocolate and Orange Mousse and Chocolate - Vanilla and Orange Sandesh are some desserts with the classic chocolate and orange flavour combinations. | [Combine the orange peels and 2 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 2 minutes,. Drain and keep aside., Combine the sugar and ¼ cup of water in a broad non-stick pan, mix well and cook on a high flame for 3 minutes, while stirring continuously., Add the blanched orange peels, mix well and cook on a medium flame for 4 minutes, while stirring occasionally., Remove on a greased plate and allow it to cool for 15 to 20 minutes. Keep aside., Combine the dark chocolate and milk chocolate in a microwave safe bowl and microwave on high for 1 minute. Mix well., Cool slightly, add the candid orange peels and mix well., Pour into chocolate moulds and keep refrigerated for at least1 hour., Demould, serve or store in an air-tight container in the fridge.] | [Energy, 41 cal, Protein, 0.7 g, Carbohydrates, 4.8 g, Fiber, 0 g, Fat, 2.9 g, Cholesterol, 0.5 mg, Sodium, 0.8 mg] | candied-orange-chocolate-orange-chocolates-1957r |
| rcp1401 | Cannelloni | NA | Veg | [whole wheat flour (gehun ka atta), oil, salt, whole wheat flour (gehun ka atta), blanched and finely chopped spinach (palak), chopped green chillies, crumbled low-fat paneer (cottage cheese), salt, oil, chopped onions, garlic (lehsun) paste, fresh tomato pulp, sugar, chilli powder, dried oregano, salt, whole wheat flour (gehun ka atta), low-calorie white sauce, grated mozzarella cheese] | 20 mins | 8 mins | [Italian Veg Pasta, Casseroles and Bakes, Christmas, Thanksgiving, Italian Party, Non-stick Pan] | 4Makes 4 serves | Italian | Cannelloni is a homemade pasta, generally prepared with plain flour and a rich garnish of cheese. Here is a healthy 207-calorie version of this tasty main course, prepared with whole wheat flour and low-calorie mozzarella cheese. The cannelloni sheets, stuffed with spinach and low-fat paneer, radiates a distinctive feel, further accentuated by the lovely topping of freshly prepared tomato sauce. Though tedious to prepare, this is a brilliant one dish meal to try your hand at occasionally. | [Combine the whole wheat flour, ½ tsp of oil and salt in a deep bowl and knead into a soft dough using enough water., Divide the dough into 8 equal portions and roll each portion into a 100 mm. (4”) diameter thin circle using a little wheat flour for rolling., Boil a vesselful of water, add the remaining ½ tsp of oil and when it starts boiling drop one circle at a time, cook for ½ minute and remove. Refresh using cold water drain and keep aside., Heat the oil in a deep non-stick pan, add the onions and garlic paste and sauté on a medium flame for 1 minute., Add the fresh tomato pulp, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the sugar, chilli powder, oregano and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside., Divide the stuffing into 8 equal portions and keep aside., Place a cooked pasta sheet on a flat, dry surface, place a portion of the stuffing on one side of the pasta sheet and roll it up tightly., Repeat step 2 to make 7 more stuffed cannellonis. Keep aside., Spread the prepared tomato sauce evenly in a baking dish., Place the stuffed cannelloni on it and pour the white sauce evenly over it., Finally sprinkle the cheese evenly over it., Bake in a pre-heated oven at 200°c (400°f) for 10 minutes or till the cheese melts., Serve immediately., It is advisable to make the tomato sauce before the cannelloni sheets as the sheets tend to stick to each other if kept for long.] | [Energy, 143 cal, Protein, 6 g, Carbohydrates, 21.3 g, Fiber, 5.8 g, Fat, 4 g, Cholesterol, 1.5 mg, Sodium, 103.3 mg] | cannelloni-1401r |
| rcp33754 | Cannelloni From East and West ( Exotic Diabetic Recipe ) | NA | Veg | [whole wheat flour (gehun ka atta), plain flour (maida), oil, salt, chopped pineapple, oil, chopped onions, chopped green chillies, chopped low fat paneer( cottage cheese), salt, oil, chopped onions, crushed garlic (lehsun), blanched and chopped tomatoes, sugar, chilli powder, dried oregano, low fat cream, salt, whole wheat flour (gehun ka atta), low fat white sauce, grated mozzarella cheese] | 20 mins | 30 mins | [Italian Veg Pasta, Italian Main Dish, Baked, Oven, Diabetic International Recipes] | 4Makes 4 servings | Italian | Stuffed pasta-cannelloni topped with yummy tomato sauce and low calorie white sauce! Cannelloni is made from plain flour, which when consumed in excess or regularly can be bad for health – this is because the flour is refined and gets converted to sugar quickly, thereby fluctuating blood sugar levels. However, that is no reason to abstain from our favourite cannelloni! Simply mix in equal amounts of whole wheat flour to add a dose of fibre – this would prevent the rise in blood sugar levels. Stuff this cannelloni with a filling of your choice and lo and behold, you have an exotic dish. I have combined pineapple and paneer to pep up the bland taste of cannelloni, and used low fat milk, paneer, mozzarella cheese and low calorie white sauce to further cut down on calories and fat. | [Combine the whole wheat flour, plain flour, ½ tsp of oil and salt together all the ingredients in a bowl and knead into a soft dough using enough water. Keep aside for 20 minutes covered with a damp muslin cloth., Knead again till smooth and divide it into 8 equal portions., Roll out each portion into 100 mm. (4”) diameter thin circle using a little flour for rolling., Boil a vesselful of water, add the remaining 1/4 tsp oil and when it starts boiling drop one circle at a time, cook for ½ minute and remove. Refresh using cold water. Keep aside., Heat the oil in another non-stick pan, add the onions and sauté for 5 minutes, while stirring continuously., Add the green chillies, paneer, pineapple, cheese and salt, mix well and cook for another minute. Keep aside., Heat the oil in a deep non-stick pan, add the onions and garlic and sauté for 5 minutes., Add the tomatoes and 2 tbsp water and cook for 10 minutes. Keep aside to cool., Blend the mixture in a mixer till smooth., Add the sugar, chilli powder, oregano, low fat cream and salt and mix well., Divide the tomato sauce into 2 equal portions and keep aside., Divide the stuffing into 8 equal portions and keep aside., Drain the cooked pasta sheets and discard the water., Place a cooked pasta sheets on a flat, dry surface, place a portion of the stuffing on one side and roll it up tightly., Repeat with the remaining pasta sheets and stuffing to make 7 more stuffed cannelloni., Spread one portion of the tomato sauce evenly in a glass-baking tray and arrange the stuffed cannelloni over it., Pour the remaining tomato sauce on top and spread it evenly., Finally top it with the white sauce and sprinkle the cheese over it., Bake in a pre-heated oven at 200°c (400°f) for 10 to 15 minutes or till the cheese melts., Serve hot., This recipe has been developed only to satisfy the occasionally craving of a diabetic for exotic dishes as it contains certain ingredients which need to be used restrictively. Hence this does not qualify as a regular everyday meal., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 273 calories, Protein, 13.5 gm, Carbohydrates, 38.7 gm, Fat, 7.1 gm, Vitamin A, 1361.2 mcg, Folic acid, 57.9 mcg, Fibre, 2.1 gm] | cannelloni-from-east-and-west--exotic-diabetic-recipe--33754r |
| rcp1830 | Cannelloni Pinwheels with Tomato Cream Sauce | NA | Veg | [Fresh Pasta Dough, oil, salt, grated paneer, dry red chilli flakes (paprika), parsley, chopped, salt, blanched spinach (palak), onions, chopped, chillies,, garlic, chopped, olive oil oil, salt, blanched , deseeded and chopped tomatoes, onions, chopped, garlic, chopped, chilli powder, dried oregano, fresh cream, olive oil oil, salt, parsley springs] | 30 mins. | 30 mins. | [Italian Veg Pasta, Pastas, Italian Party, Oven, Calcium Rich International Recipes] | 4Serves 4. | Italian | An attractively presented pasta with a creamy tomato sauce. | [Divide the dough into 2 portions and roll out each portion as thinly as possible., Cut each portion of the rolled out dough into a 200 mm. x 200 mm. (8" x 8") square., Heat plenty of water in a broad pan and add 1 teaspoon of salt and 1 tablespoon of oil., Drop the prepared pasta one sheet at a time into the boiling water and cook for 2 minutes., Drain and transfer into a bowl of cold water. Drain and keep aside., Heat the olive oil in a pan, add the onion, green chillies and garlic and saute for 2 minutes., Add the spinach and salt, cook for 2 more minutes and keep aside., Heat the olive oil in a pan, add the onion and garlic and saute for a few minutes., Add the tomatoes and cook till the moisture evaporates., Add the chilli powder, oregano, cream and salt and mix well., Remove from the fire and keep aside., Place one cooked pasta sheet on a dry surface. On one half of the sheet, spread half the spinach filling and on the other half, spread half the paneer filling., Roll up the pasta tightly, starting from the spinach filling side of the pasta, to make a Swiss Roll., Cut the rolled cannelloni into 25 mm. (1") slices. Place the cannelloni slices on a serving dish, placing the cut side upwards to form pinwheels., Repeat the same for the other cooked pasta square and the remaining filling to make more pinwheels., Place 4 to 6 pinwheels on each serving dish., Heat the tomato cream sauce and spoon it carefully over the pinwheels., Garnish with parsley and serve immediately.] | [Not Given] | cannelloni-pinwheels-with-tomato-cream-sauce-1830r |
| rcp3293 | Cannelloni, Spinach and Ricotta Cannelloni | NA | Veg | [fresh pasta dough, oil, salt, blanched spinach (palak), grated processed cheese ricotta cheese, butter, chopped garlic (lehsun), chopped spring onions, mushrooms (khumbh), baby corn, dried oregano, cream, salt freshly ground black pepper (kalimirch), butter, plain flour (maida), milk, salt freshly ground black pepper (kalimirch), grated processed cheese] | 30 mins | 32 mins | [Italian Veg Pasta, Pastas, Casseroles and Bakes, Baked, Oven] | 5Makes 5 servings | Italian | The word cannelloni is derived from 'canna' and literally means big tubes of pasta. Pasta sheets are cooked, filled and rolled up into a cylindrical shape to form cannelloni. This recipe is a lighter alternative to the cheese and calorie laden traditional recipe. Filled with baby corn, mushrooms and spinach, the cannelloni is coated with a creamy white sauce. You can buy ready cannelloni sheet instead of making it at home. Serve this recipe with garlic bread and tossed green salad. | [Divide the pasta dough into 10 equal portions., Roll each portion of the dough into a 150 mm. (6”) diameter thin circle., Boil enough water in a deep non-stick pan, add oil and salt and mix well., Drop the prepared pasta sheet, one at a time, into the boiling water and cook each sheet for 2 minutes., Drain and transfer into a bowl of cold water to refresh., Drain again and keep aside., Heat the butter in a broad non-stick pan, add the garlic and spring onions and sauté on a medium flame for 2 minutes., Add the mushrooms and baby corn and sauté on a medium flame for 3 minutes., Add the spinach, oregano, cheese, fresh cream, salt and pepper, mix well and cook on a medium flame for 1 minute. Keep aside., Heat the butter in a broad non-stick pan, add the plain flour and cook on a slow flame for 1 to 2 minutes, while stirring continuously., Add the milk, mix well and cook on a medium flame for 3 to 4 minutes, or till the sauce thickens, while stirring continuously., Add the salt and pepper, mix well and cook on a medium flame for 1 more minute, while stirring occasionally. Keep aside., Divide the filling into 2 equal portions., Place a cooked cannelloni sheet on a clean, dry surface, put a portion of the filling on one side of the sheet and roll it up gently., Repeat step 2 to make 9 more cannelloni., Place all the prepared cannelloni on a greased baking dish and pour the prepared white sauce evenly over it., Sprinkle the cheese on top and bake in a pre-heated oven at 200°c (400°f) for 15 minutes., Serve immediately.] | [Energy, 391 cal, Protein, 9.4 g, Carbohydrates, 23.2 g, Fiber, 2.1 g, Fat, 27.2 g, Cholesterol, 0 mg, Vitamin A, 4327 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.3 mg, Vitamin B3, 1.5 mg, Vitamin C, 22.7 mg, Folic Acid, 91.7 mcg, Calcium, 288.5 mg, Iron, 1.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 118.5 mg, Potassium, 306 mg, Zinc, 0.5 mg] | cannelloni-spinach-and-ricotta-cannelloni-3293r |
| rcp4100 | Canneloni - Neapolitan Style ( Fast Foods Made Healthy Recipe) | NA | Veg | [plain flour (maida), oil, salt, potatoes , boiled and mashed, chopped onions, chopped garlic (lehsun), chopped and boiled french beans, chopped and boiled carrots, boiled green peas, tomato ketchup, chilli powder, dried oregano, olive oil, salt, chopped tomatoes, chopped onions, garlic (lehsun) cloves , crushed, sugar, chilli powder, grated mozzarella cheese, dried oregano, oil, salt, grated mozzarella cheese] | 20 mins | 40 mins | [Italian Veg Pasta, Pastas, Casseroles and Bakes, One Dish Vegetarian Meals, Baked, Italian Party, Oven] | 4Makes 4 servings | Italian | Very often we impress our guests with this robust italian pasta dish baked in tomato sauce and cheese. You would be surprised to know that one serving of this dish provides 434 calories against its low fat version which adds upto only 190 calories per serving. To minimize your calorie intake, check out the low calorie version of cannelloni. | [Mix the flour, 1 tsp of oil and salt. Add water and knead into a semi-soft dough., Keep the dough for 1 hour covered with damp muslin cloth. Thereafter, divide the dough into 4 equal parts., Roll out each portion of the dough into small thin circles., Boil plenty of water in a vessel and add 3 tsp of oil to the boiling water., Drop one round at a time into the boiling water, cook for ½ minute and transfer into cold water. Repeat for all the remaining circles. Just before use, drain out and discard the water., Heat the oil in a pan, add the onions and garlic and sauté for 2 to 3 minutes., Add the boiled vegetables, mashed potatoes, tomato ketchup, chilli powder and salt and cook for 2 minutes., Add ½ cup of water to the tomatoes and simmer till they are soft. Cool and make a puree by passing through a strainer., Heat the oil in a pan, add the onions and sauté for a few seconds in a pan. Add the crushed garlic and sauté for a few more seconds., Add the tomato puree, sugar, chilli powder and salt and simmer for 15 minutes., Add the cheese and dried oregano and mix well., Fill each pasta circle with a tbsp of the prepared stuffing and roll up., Arrange all the filled pasta on a greased baking dish, pour the hot tomato sauce and sprinkle the cheese on top., Bake in a pre-heated oven at 200°c (400°f) for 10 minutes., Serve hot.] | [Calories, 434 cal., Fat, 16.9 gm.] | canneloni---neapolitan-style--fast-foods-made-healthy-recipe-4100r |
| rcp1930 | Cappuccino Doughnuts | NA | Veg | [plain flour (maida), dry yeast, sugar, milk, butter, salt, oil, plain flour (maida), oil, coffee powder, castor sugar, cocoa powder, cinnamon (dalchini) powder] | 10 mins | 24 mins | [Cookies, Eggless Cookies, Chocolate Dessert, Deep Fry, Indian Birthday Party, High Tea Party, Kadai Veg, Sweet Recipes for Kids] | 11Makes 11 doughnuts | Indian | For those who love exotic desserts, here is a lovely coffee-flavoured choice. You will enjoy the fresh flavour of these homemade doughnuts, coated with a cappuccino mixture that has strong hints of coffee, mild notes of chocolate and a lovely lacing of cinnamon too. You can have these Cappuccino Doughnuts as dessert, or serve as a surprise treat to kids back from school. Or just have it with a cup of hot chocolate for no reason at all! | [Combine the dry yeast, sugar and 1½ tbsp of lukewarm water in a small bowl and mix well. Cover with a lid and keep aside for 30 minutes so that the yeast mixture becomes frothy., Combine the milk and butter in another small bowl, mix well and keep aside., Combine the plain flour and salt in a deep bowl and mix well., Add the dry yeast-sugar mixture and mix well., Add the milk-butter mixture gradually and knead into a soft and loose dough using water, if required., Add the oil and knead again till the dough is smooth and elastic., Divide the dough into 2 equal portions., Sprinkle some plain flour on a flat, dry surface and roll a portion of the dough into a 175 mm. (7”) diameter thick circle., Dust the rim of the doughnut cutter with some plain flour and cut out 3 circles of 75 mm. (3”) diameter with it. Discard the centre round portion of each of the 3 circles to form a ring like shape and place them on a butter paper., Repeat steps 8 and 9 to make 8 more doughnuts till the dough gets over., Cover the doughnuts with another butter paper while avoiding any contact with them and keep them aside in a warm place for 2 hours., Heat the oil in a non-stick kadhai and deep-fry, 2 doughnuts at a time on a slow flame, till they turn golden brown in colour from both the sides. Drain on an absorbent paper., While the doughnuts are yet warm, dip them one by one in the prepared cappuccino mixture and roll them till they are evenly coated from both the sides., Serve immediately or store in an air-tight container.] | [Energy, 156 cal, Protein, 2.7 g, Carbohydrates, 26.2 g, Fiber, 0.2 g, Fat, 4.4 g, Cholesterol, 11 mg, Sodium, 176.2 mg] | cappuccino-doughnuts-1930r |
| rcp1799 | Capsicum and Mushrooms with Oregano | Snacks | NA | [sliced capsicum, mushrooms (khumbh), butter, chopped garlic (lehsun), salt, tabasco sauce, dried oregano, chilli flakes, chopped spring onion greens] | 15 mins | 6 mins | [Starters / Snacks, Western Party, Cocktail Party, Non-stick Pan] | 2Makes 2 servings | NA | The chewy texture of mushrooms and the crispness of capsicum are a good combination, especially when they are sautéed minimally such that they retain their characteristics. Apart from using aromatic oregano, this preparation of Capsicum and Mushrooms with Oregano also stands out in its use of Tabasco sauce, which lends the dish the strong and spicy flavour of special Tabasco capsicums. | [Heat the butter in a broad non-stick pan, add the garlic and capsicum and sauté on a medium flame for 2 minutes., Add the mushrooms and salt and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the tabasco sauce, oregano and chilli flakes, mix well and cook on a medium flame for 1 more minute., Serve immediately garnished with spring onion greens.] | [Energy, 59 cal, Protein, 1.2 g, Carbohydrates, 2.7 g, Fiber, 0.9 g, Fat, 5.1 g, Cholesterol, 0 mg, Vitamin A, 243.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.2 mg, Vitamin B3, 2 mg, Vitamin C, 18.1 mg, Folic Acid, 10.1 mcg, Calcium, 3.6 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 51.5 mg, Potassium, 179.2 mg, Zinc, 0.4 mg] | capsicum-and-mushrooms-with-oregano-1799r |
| rcp33366 | Capsicum Paneer Pulao, Paneer Capsicum Rice | Lunch | Veg | [long grain rice (basmati chawal), oil, paneer (cottage cheese) cubes, chopped capsicum, butter, sliced onions, chopped ginger (adrak), chopped garlic (lehsun), green chilli paste, tomato puree, garam masala, salt, sugar, curd (dahi)] | 15 mins | 10 mins | [Punjabi Pulao | Punjabi Rice, Biryani, One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba, Pulaos, Indian Pressure Cooker, Pressure Cooker Indian Rice, Khichdi, Pulao] | 4Makes 4 servings | Punjabi | capsicum paneer pulao recipe | Indian paneer capsicum rice | paneer capsicum pulao in pressure cooker | paneer bell pepper rice | with 33 amazing images. capsicum paneer pulao recipe | Indian paneer capsicum rice | paneer capsicum pulao in pressure cooker | paneer bell pepper rice is an appetizing fare which needs no accompaniment. Learn how to make Indian paneer capsicum rice. To make capsicum paneer pulao, clean, wash and soak the rice in enough water for atleast 10 to 15 minutes. Drain and keep aside. Heat the oil in a pressure cooker, add the paneer and capsicum and sauté on a medium flame till for 2 minutes. Remove and keep aside. In the same pressure cooker, add the butter, onions, ginger, garlic and green chilli paste, mix well and sauté on a medium flame for 2 minutes. Add the tomato purée, garam masala, salt and sugar and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Add the curds, rice, paneer and 2½ cups of hot water, mix gently and pressure cook on a high flame for 3 whistles. Allow the steam to escape using automatic/ natural release method, (refer handy tip) before opening the lid. Serve hot. Paneer capsicum pulao in pressure cooker is neatly cut cubes of paneer, sautéed to golden brown colour and cooked with rice and spices. This aromatic rice delicacy is a one pot meal which is also easy to prepare. While it does take some time to chop and prepare the ingredients, the cooking time is very less, making it a relatively quick dinner option. The paneer cubes do not break even if pressure cooked hence venture to make this paneer bell pepper rice without any fear. The bell pepper add a contrasting flavour and colour, while the ginger, garlic and green chilli paste along with garam masala make it truly irresistible. When all these merge together in one mouthful of Indian paneer capsicum rice, the experience is just too exciting. Tips to make capsicum paneer pulao. 1. Use fresh curd to make paneer pulao for best results. 2. We suggest you to use basmati rice for best results. 3. If you do not wish to sauté the paneer and capsicum you can avoid doing it. 4. Serve it immediately to enjoy its best flavours. Enjoy capsicum paneer pulao recipe | Indian paneer capsicum rice | paneer capsicum pulao in pressure cooker | paneer bell pepper rice | with step by step photos. | [To make capsicum paneer pulao, clean, wash and soak the rice in enough water for atleast 10 to 15 minutes. Drain and keep aside., Heat the oil in a pressure cooker, add the paneer and capsicum and sauté on a medium flame till for 2 minutes. Remove and keep aside., In the same pressure cooker, add the butter, onions, ginger, garlic and green chilli paste, mix well and sauté on a medium flame for 2 minutes., Add the tomato purée, garam masala, salt and sugar and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Add the curds, rice, paneer and 2½ cups of hot water, mix gently and pressure cook on a high flame for 3 whistles., Allow the steam to escape using before opening the lid., Serve hot.] | [Energy, 480 cal, Protein, 13.4 g, Carbohydrates, 60.1 g, Fiber, 3.6 g, Fat, 20.6 g, Cholesterol, 11.5 mg, Sodium, 36.1 mg] | capsicum-paneer-pulao-paneer-capsicum-rice-33366r |
| rcp32854 | Capsicum Poriyal | Lunch | Veg | [chopped capsicum, coconut oil oil, mustard seeds ( rai / sarson), urad dal (split black lentils), chana dal (split bengal gram), chopped green chillies, pandi chilli, asafoetida (hing), curry leaves (kadi patta), chopped onions, salt, grated coconut] | 10 mins | 15 mins | [South Indian Curries / Sabzis, Indian Tiffin Box, Lunch box, Dabba, Semi-Dry Sabzis, Traditional Indian Sabzis, Kadai Veg, Lunch Sabzi, South Indian Lunch] | 4Makes 4 servings | South Indian | capsicum poriyal recipe | South Indian style capsicum poriyal | capsicum thoran | While capsicum is a very common vegetable used extensively in Chinese North Indian and other cuisines, many people do not – for some reason – associate it with South Indian food. Surprise! This flavourful and crunchy veggie is a hot favourite there too, and is used in a variety of dishes from sambhar and pachadi to poriyal. Capsicum Poriyal is nothing but a simple South Indian dry subzi made of cubed capsicum cooked with an aromatic tempering and a dash of curds, finished beautifully with a garnish of grated coconut. Curds are added while cooking veggies like brinjal, ladies finger and capsicum in this style, to prevent them from sticking to each other or charring, enabling them to cook uniformly and also roast slightly without discolouration. You will surely love this easy but tasty subzi prepared the right way! Serve it hot with a bowl of steaming Rice ( Cooked Rice) laced with a dollop of ghee and a cup of Sambhar or Rasam | [To make capsicum poriyal recipe, heat oil in a deep pan, add mustard seeds, urad dal, chana dal, green chillies, pandi chilli, asafoetida and curry leaves., Saute for a few seconds. Add the onions and saute on a medium flame for 2 to 3 minutes., Add the capsicum, salt and 2 tbsp water. Mix well, cover and cook on a medium flame for 5 to 8 minutes, while stirring occasionally., Add freshly grated coconut, mix well and cook further for 2 minutes., Serve capsicum poriyal hot.] | [Energy, 92 cal, Protein, 1.9 g, Carbohydrates, 6.4 g, Fiber, 3 g, Fat, 6.7 g, Cholesterol, 0 mg, Sodium, 5.2 mg] | capsicum-poriyal-32854r |
| rcp7531 | Capsicum Rings | Snacks | Veg | [capsicum rings, plain flour (maida), cornflour, baking powder, freshly ground black pepper (kalimirch), salt, water, oil, chaat masala] | 15 mins | 25 mins | [Jain Naashta, Deep-fried Indian Starters, Jain Snacks, Evening Tea Snacks, Deep Fry, Kadai Veg] | 4Makes 4 servings | Jain | A perfect tea-time snack, these Capsicum Rings are made by deep-frying capsicum rings coated with a plain flour batter that is aptly perked up with black pepper. A sprinkling of chaat masala gives these Jain -friendly crispies a truly snazzy flavour that tickles your taste buds. | [Heat the oil in a deep non-stick pan, dip a few capsicum rings in the batter and drop them in hot oil and deep-fry on a medium flame till they turn golden brown in colour from all the sides., Drain on an absorbent paper., Sprinkle little chaat masala evenly over them and serve immediately.] | [Energy, 238 cal, Protein, 3.7 g, Carbohydrates, 26.1 g, Fiber, 2.7 g, Fat, 13.4 g, Cholesterol, 0 mg, Sodium, 3.3 mg] | capsicum-rings-7531r |
| rcp41330 | Caramel Popcorn | Snacks | NA | [sugar, butter, maize kernels (dry corn kernels), salt] | 5 mins | 11 mins | [Sweet Snacks, Indian Jar Snacks, Children's Day, Indian Birthday Party, Pressure Cooker, Kids Tiffin Box, Sweet Recipes for Kids] | 4Makes 4 servings | Indian | Nothing like a bucket of Caramel Popcorn to munch on when watching a movie or chatting with friends. A crunchy treat with the delightfully rich aroma and taste of caramel, this popcorn recipe is much-loved by kids and adults. This popcorn is meant to be sweet, but just add a pinch of salt, which helps to highlight the sweetness. However, you must take care not to add too much salt. Have a go at other exciting popcorn treats like the Spiced Sesame Popcorn and Rocky Road Popcorn Balls . | [Heat the butter and salt in a pressure cooker, add the dry corn kernels and sauté on a medium flame for 30 seconds., Cover the pressure cooker with a lid, but do not close it completely, cook on a medium flame for 5 minutes without a whistle. Keep aside., Put the sugar in a deep non-stick pan, cook on a slow flame for 4 to 5 minutes, while tilting the pan occasionally., Switch off the flame, add the prepared popcorn and mix well., Place them on a big plate or thali and cool completely., Separate them lightly with your fingers., Serve or store in an air-tight container. Use as required.] | [Energy, 212 cal, Protein, 2.4 g, Carbohydrates, 37.7 g, Fiber, 2.6 g, Fat, 5.7 g, Cholesterol, 0 mg, Vitamin A, 211.8 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.4 mg, Vitamin C, 0 mg, Folic Acid, 4.4 mcg, Calcium, 2.2 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 53.1 mg, Potassium, 64.5 mg, Zinc, 0.6 mg] | caramel-popcorn-41330r |
| rcp41352 | Caramel Popcorn Milkshake | NA | NA | [caramel sauce, vanilla ice-cream, milk, caramel popcorn] | 5 mins | 0 mins | [No Cook Indian, Indian Milkshakes & Smoothies, Indian Birthday Party, Kids After School, no cook food for kids, desserts] | 3Makes 3 glasses | Indian | Absolutely peppy and utterly off-beat, this recipe will make your taste buds jump with joy! Here, a lusciously creamy caramel flavoured milkshake with a pleasant tinge of vanilla, is served with a topping of crunchy caramel popcorn. The crunchy popcorn works in contrast with the creamy milkshake, giving you an exciting mouth-feel. Kids will find this Caramel Popcorn Milkshake truly wondrous and adults will undoubtedly enjoy it too. You can make your own Caramel Popcorn and other caramelized treats like Caramelized Bananas . | [Combine the vanilla ice-cream, milk and caramel sauce in a mixer and blend till smooth., Pour equal quantities of the milkshake into 3 individual glasses., Serve immediately topped with ¼th cup of caramel popcorn in each glass.] | [Energy, 341 cal, Protein, 7 g, Carbohydrates, 40.2 g, Fiber, 0.7 g, Fat, 15.4 g, Cholesterol, 16.4 mg, Sodium, 34.4 mg] | caramel-popcorn-milkshake-41352r |
| rcp41656 | Caramel Sauce for Banoffe Pie | NA | NA | [butter, brown sugar, condensed milk] | 5 mins | 8 mins | [Indian Dips / Sauces, Non-stick Pan] | 2Makes 1.50 cups (21 tbsp ) | Indian | Caramel Sauce sounds common and simple but it is perhaps one of the greatest value-adds you can give a dessert! With its rich colour and intense flavour, caramel sauce boosts the richness quotient of your dessert instantly. This is a specific recipe of Caramel Sauce for Banoffee Pie, an English dessert of bananas, cream and caramel or toffee on a pastry base. The combination of condensed milk and brown sugar gives this buttery sauce a toffee-like taste, which suits the Banoffee perfectly. Once you make the sauce, cool it completely and store in the refrigerator. When you wish to use it, bring it back to room temperature and then use. You can also try other recipes like the Peach and Lemon Tart or Whole Wheat Fresh Fruits Pie . | [Heat the butter and brown sugar in a broad non-stick pan, mix well and cook on medium flame for 4 minutes, while stirring continuously., Add the condensed milk, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously., Switch off the flame, cool completely, store in an air-tight container in the fridge and use as required.] | [Energy, 92 cal, Protein, 1.2 g, Carbohydrates, 11.5 g, Fiber, 0 g, Fat, 4.6 g, Cholesterol, 10.1 mg, Sodium, 52.8 mg] | caramel-sauce-for-banoffe-pie-41656r |
| rcp1289 | Caramelised Banana Crêpes, Eggless Banana Crêpe | NA | NA | [crepes, sliced bananas, butter, brown sugar, rum] | 10 mins | 7 mins | [French Desserts, Crepes, Indian Sweet Pancakes / Crepes, Desserts for Entertaining, Sweet Recipes for Kids] | 10Makes 10 crepes | Indian | Crêpes filled with sweetened banana, flambéed with rum and served with whipped cream, every mouthful of caramel banana crêpes is an experience to remember! You will realise how a little rum transforms the humble banana into an exotic dessert. You can make the crêpes in advance and keep them ready, but always fill them just before serving. | [Combine the butter and sugar in a broad non-stick pan, mix well and cook on a medium flame for 2 to 3 minutes or till the sugar dissolves., Add the bananas, mix gently and cook for more 2 to 3 minutes or till the sugar syrup coats the bananas evenly. Keep aside., Place a crêpe on a clean dry surface and place 2 tbsp of the filling on one half of the crêpe. Fold into a semi-circle and press gently., Repeat step 1 to make 9 more banana crêpes., Just before serving, place the crêpes on a serving plate. Keep aside., Pour the rum into a large spoon and warm it on a direct flame. Set alight and pour the burning rum over the crêpes., Serve immediately.] | [Energy, 208 cal, Protein, 3 g, Carbohydrates, 35 g, Fiber, 2.2 g, Fat, 5.2 g, Cholesterol, 13.7 mg, Sodium, 67.9 mg] | caramelised-banana-crêpes-eggless-banana-crêpe-1289r |
| rcp32516 | Caramelised Capsicum Crostini ( Diabetic Recipe) | Snacks | NA | [olive oil oil, sugar, chopped onions, grated garlic (lehsun), red capsicum, yellow capsicum, green capsicum, dried mixed herbs, salt, whole wheat bread, grated mozzarella cheese, stuffed green olives , sliced] | 15 mins | 25 mins | [Italian Starters, High Tea Party, Cocktail Party, Non-stick Pan, Diabetic Starters & Snacks] | 8Makes 8 crostinis. | Italian | A crostini is a small toast topped with a variety of ingredients, which is served as an appetiser. Native to Tuscany, the crostini range offers several classic toppings to choose from. This one consists of caramelised pepper and olives that are bound with cheese, used atop crusty whole wheat bread. This is perhaps the best crostini of all and is perfect for serving with drinks before a meal. Note that I have used just 1 tsp of sugar to caramelise the ingredients. Also, mozzarella cheese contains less fat compared to cooking cheese. | [Heat the oil in a non-stick pan, add the sugar and allow to caramalise., When golden brown, add the onions, garlic and capsicum and sauté on a medium flame for 2 to 3 minutes, while stirring continuously., Add the mixed herbs, salt and pepper, mix well and sauté on a high flame for another minute, while stirring continuously., Remove from the flame, divide the mixture into 8 equal portions and keep aside., Place a slice of bread on a flat dry surface, spread a portion of the topping evenly on the bread and top with 1 tbsp cheese and a few slices of olives., Repeat with the remaining ingredients to make 7 more crostinis., Bake in a pre-heated oven at 200°c (400°f) for 5 minutes or till the cheese melts., Serve the topping on cream crackers as a variation., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 24 cal, Protein, 0.9 g, Carbohydrates, 1.8 g, Fiber, 0.1 g, Fat, 1.4 g, Cholesterol, 1.4 mg, Sodium, 40 mg] | caramelised-capsicum-crostini--diabetic-recipe-32516r |
| rcp41634 | Caramelised Onions and Cheese Panini | Snacks | Veg | [sliced onions, grated processed cheese, oil, sugar, salt, hot dog rolls, butter, chopped jalapenos] | 15 mins | 20 mins | [Indian Snacks for Entertaining, Veg Grilled Sandwiches, Raksha - Bandhan, High Tea Party, Western Party, Kids After School, Snack Recipes for Kids] | 2Makes 2 paninis | Indian | caramelised onion and cheese panini recipe | grilled cheese with caramelised onion sandwich | cheese and caramelised onion panini | cheese and caramelised onion toast | with 20 amazing images. caramelised onion and cheese panini recipe | grilled cheese with caramelised onion sandwich | cheese and caramelised onion panini | cheese and caramelised onion toast is a sumptuous party snack. Learn how to make caramelised onion and cheese panini. To make caramelised onion and cheese panini, heat the oil in a broad non-stick pan, add the onions, sugar and salt, mix well and cook on a medium flame for 7 minutes, while stirring continuously. Keep aside. Slit a hot dog roll horizontally using a sharp knife and apply 1 tsp of butter on each halve. Put half the mixture of caramelised onions, 1 tsp of jalapenos and 2 tsp of grated processed cheese on the lower halve of a bread roll. Close the bread roll and brush ½ tsp of butter on top of the bread and grill in a greased pre-heated sandwich griller for 5 minutes or till they turn crispy and brown from both the sides. Repeat steps 2 to 4 to make 1 more panini. Cut each panini diagonally into 2 equal pieces. Serve immediately. There is something unexplainably awesome about caramelised onions. Whether it is its nice pinkish hue, the strong aroma or its unique sweet and spicy taste, we don’t know, but it never fails to please anyone. In this yummy grilled cheese with caramelised onion sandwich, we have made a stuffing or caramelised onions and cheese, with some jalapenos for a juicy spicy touch for a hot dog roll. Panini is a type of grilled sandwich made with breads like baguette, ciabatta and michetta. In specific, it is not made with regular sliced bread. Whenever a variety of Panini bread is available, it is better to use that. However, if you cannot lay your hands on one, you can use hot dog rolls like we have done here in cheese and caramelised onion panini. Hot cheese and caramelised onion toast is always a welcome treat – be it on a rainy day with a bowl of soup or for kitty parties and birthday parties. An interesting part of this recipe is it doesn't need any sauce or spread and it is very quick to serve with minimal ingredients. Do give it a try! You can also try other Panini recipes like Tomato Basil Mozzarella Panini and Cream Cheese Veg Panini. Tips for caramelised onion and cheese panini. 1. Do not slice the onions very thick. 2. Use a broad non-stick pan to make caramelised onions, as it is easier to saute. 3. Jalapenos can be replaced with chilli flakes. 4. Grate the cheese just before making the panini, else it might turn lumpy. Enjoy caramelised onion and cheese panini recipe | grilled cheese with caramelised onion sandwich | cheese and caramelised onion panini | cheese and caramelised onion toast | with step by step photos. | [To make caramelised onions and cheese panini, heat the oil in a broad non-stick pan, add the onions, sugar and salt, mix well and cook on a medium flame for 7 minutes, while stirring continuously. Keep aside., Slit a hot dog roll horizontally using a sharp knife and apply 1 tsp of butter on each halve., Put half the mixture of caramelised onions , 1 tsp of jalapenos and 2 tsp of grated processed cheese on the lower halve of a bread roll., Close the bread roll and brush ½ tsp of butter on top of the bread and grill in a greased pre-heated sandwich griller for 5 minutes or till they turn crispy and brown from both the sides., Repeat steps 2 to 4 to make 1 more panini., Cut each panini diagonally into 2 equal pieces., Serve the caramelised onions and cheese panini immediately.] | [Energy, 391 cal, Protein, 7 g, Carbohydrates, 42.3 g, Fiber, 0.5 g, Fat, 21.4 g, Cholesterol, 24.8 mg, Sodium, 162.6 mg] | caramelised-onions-and-cheese-panini-41634r |
| rcp35870 | Caramelized Apple Mousse ( Mousse Recipe) | NA | NA | [white chocolate, milk, powdered sugar, beaten whipped cream, vanilla essence, lemon juice, apple slices, sugar, chocolate biscuits] | 10 mins | 10 mins | [Mousse, Microwave, Desserts for Entertaining, Quick Indian Sweets] | 4Makes 4 servings | Indian | This unique white chocolate mousse is sure to win every heart, even those who are die-hard dark chocolate fans! this recipe uses caramelised the apples to enhance the looks and also to impart crunchiness to this mousse. For best results, make the caramelised apples just before serving. Apples can also be replaced with strawberries, pears, and other fruits that are in season. | [Combine the chocolate and milk in a microwave safe bowl and microwave on high for 30 seconds. Remove from the microwave and mix well until no lumps remain., Strain the mixture using a sieve. Keep aside., Combine the sugar and beaten whipped cream in a deep bowl and fold gently., Add the chocolate–milk mixture and fold gently., Add the vanilla essence and the lemon juice and fold gently, Refrigerate for atleast 2 to 3 hours or till the mousse sets., Combine the sugar and ½ cup water in a broad non-stick pan and cook till all the water evaporates and the sugar caramelizes (approx 8 to 10 minutes)., Arrange 3 apple slices on a wooden stick and pour ¼ of the caramelized sugar immediately on them., Repeat the step 2 to make 3 more caramelized apple sticks. Keep aside., Place ¼ of the broken chocolate biscuits into 4 individual glasses/bowls., Fill the plastic disposable piping bag fitted with star nozzle with the white mousse. Hold the piping bag in your hand and make your wrist anti-clockwise while applying gentle pressure to make a few swirls one on top of the crushed biscuits as shown in the image besides., Place a caramelized apple sticks on each glass /bowl., Serve immediately., You can also melt the chocolate-milk mixture on a double boiler] | [Energy, 498 cal, Protein, 5.1 g, Carbohydrates, 59.1 g, Fiber, 1.6 g, Fat, 32.6 g, Cholesterol, 2 mg, Sodium, 32.8 mg] | caramelized-apple-mousse--mousse-recipe-35870r |
| rcp39050 | Caramelized Bananas | NA | NA | [bananas, butter, brown sugar, cinnamon (dalchini) powder] | 1 mins | 4 mins | [Fruit Based Indian Desserts, Saute, Desserts for Entertaining, Non-stick Pan, Quick Desserts] | 4Makes 4 servings | Indian | You just can’t believe it’s the humble banana that has bloomed into such a wonderful delicacy! Bananas cooked with melted sugar and laced with cinnamon powder, Caramelized Bananas is a perfect dessert for a cold winter’s day. Remember to make it fresh and eat it warm so that it does not lose the perfect consistency. That will not be a problem, because this delicious dessert will be ready in just a matter of minutes! | [Peel each banana, cut them into halves horizontally and cut each piece into half vertically. You will get 8 pieces in all. Keep aside., Heat the butter in a broad non-stick pan, add the brown sugar and cook on a medium flame for 1 to 2 minutes or till the sugar melts, while stirring continuously., Add the bananas, mix well and cook on a medium flame for another 2 minutes, while stirring occasionally., Transfer the caramelized bananas on a plate, sprinkle cinnamon powder evenly over it and serve warm.] | [Energy, 112 cal, Protein, 0.5 g, Carbohydrates, 16.3 g, Fiber, 0.7 g, Fat, 5 g, Cholesterol, 15 mg, Sodium, 64.2 mg] | caramelized-bananas-39050r |
| rcp40969 | Caramelized Onion and Jalapeno Pizza | NA | NA | [sliced onions, chopped jalapenos, pizza base, oil, butter, sugar, salt, olive oil, grated parmesan cheese parmesan cheese powder, dry red chilli flakes (paprika)] | 25 mins | 12 mins | [Italian Pizzas, different types of pizza, Baked, Father's Day, Italian Party, Indian Birthday Party, High Tea Party] | 2Makes 2 pizzas | Indian | Caramelized onions have a very beautiful flavour and totally awesome texture. Together with peppy jalapeno, the mildly-sweet caramelized onions make a wonderful topping for cheesy pizzas. A seasoning of chilli flakes adds a touch of spice too, making the Caramelized Onion and Jalapeno Pizza a flawlessly perfect creation! Crusty Potato Fingers and Pasta Salad with Basil Vinaigrette along with a sprity drink like Guava Spritzer or Fresh Peach Fizzy Drink make ideal pizza companions. | [Heat the oil in a broad non-stick pan, add the onions, sugar and salt, mix well and cook on a medium flame for 10 to 12 minutes, while stirring continuously. Keep aside., Place a pizza base on a clean, dry surface, brush it with 2 tsp of olive oil, put half the portion of the caramelized onions and spread it evenly., Sprinkle 2 tbsp of jalapenos evenly over it., Bake in a pre-heated oven at 200ºc (400ºf) for 10 minutes., Sprinkle 2 tbsp of parmesan cheese and 1 tsp of chilli flakes evenly over it., Repeat steps 2 to 5 to make 1 more pizza., Serve immediately.] | [Energy, 590 cal, Protein, 12.1 g, Carbohydrates, 48.2 g, Fiber, 0.8 g, Fat, 38.7 g, Cholesterol, 29.1 mg, Vitamin A, 479.3 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.5 mg, Vitamin C, 13.2 mg, Folic Acid, 8.8 mcg, Calcium, 243.2 mg, Iron, 2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 302.8 mg, Potassium, 227.6 mg, Zinc, 1.3 mg] | caramelized-onion-and-jalapeno-pizza-40969r |
| rcp3992 | Caramelized Rum and Raisin Ice-cream | NA | NA | [milk, sugar, cornflour, sugar, fresh cream, chopped raisins (kismis), rum] | 10 mins | 14 mins | [Italian Desserts, Dry Fruit Flavours, Indian Ice Creams, Italian Party, Desserts for Entertaining, Western Party, Refrigerator] | 6Makes 6 servings | Indian | Perfect to serve at an elite gathering, the Caramelised Rum and Raisin Ice-Cream has a very strong flavour of rum, which is made even more exciting by the interplay of caramelised sugar. It is important to allow the rum and raisin mixture to ferment for a few hours, to improve its pungency. Add it to the ice-cream only after it is semi-set, otherwise you will not get the accurate flavour and texture. Although it seems like a long procedure, it is actually easy to prepare compared to the fantastic outcome! | [Combine the rum and the raisins in a small bowl, mix well and cover with a lid and keep aside for 4 hours., Combine the cornflour and ¼ cup of milk in a small bowl, mix well and keep aside., Combine the remaining 2 ¼ cups of milk and sugar in a broad non-stick pan, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Add the milk-cornflour mixture, mix well and cook on a slow flame for 3 to 4 minutes, while stirring continuously. Keep aside., For caramelizing the sugar, add the sugar in a small non-stick pan, and cook on a slow flame for 2 to 3 minutes, while stirring continuously., Gradually add it to the milk, while stirring continuously, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Cool completely, add the fresh cream and mix well., Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours., Pour the milk- mixture into a mixer and blend till smooth., Transfer the milk-mixture in a deep bowl, add the rum-raisin mixture and mix well., Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set., Scoop and serve immediately.] | [Energy, 343 cal, Protein, 4.7 g, Carbohydrates, 41.8 g, Fiber, 0.5 g, Fat, 13.4 g, Cholesterol, 13.3 mg, Sodium, 25.4 mg] | caramelized-rum-and-raisin-ice-cream-3992r |
| rcp3324 | Caramelized Rum and Raisin Ice-cream ( Italian) | Dinner | NA | [milk, sugar, cornflour, sugar, fresh cream, chopped raisins (kismis), rum] | 10 mins | 14 mins | [Italian Desserts, Dinner, Desserts for Entertaining, Western Party, Refrigerator, Italian Dinner] | 6Makes 6 servings | Italian | When everyday flavours like chocolate, vanilla or even butterscotch do not satisfy your craving, try this exotic Caramelized Rum and Raisin Ice-Cream. Raisins soaked in rum give an intense flavour to this ice-cream, while caramelized sugar offers nice crunchy interludes. This Italian delicacy is a real winner in all aspects, ranging from creaminess and texture to flavour and of course, excitement! | [Combine the rum and the raisins in a small bowl, mix well and cover with a lid and keep aside for 4 hours., Combine the cornflour and ¼ cup of milk in a small bowl, mix well and keep aside., Combine the remaining 2 ¼ cups of milk and sugar in a broad non-stick pan, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Add the milk-cornflour mixture, mix well and cook on a slow flame for 3 to 4 minutes, while stirring continuously. Keep aside., For caramelizing the sugar, add the sugar in a small non-stick pan, and cook on a slow flame for 2 to 3 minutes, while stirring continuously., Gradually add it to the milk, while stirring continuously, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Cool completely, add the fresh cream and mix well., Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours., Pour the milk- mixture into a mixer and blend till smooth., Transfer the milk-mixture in a deep bowl, add the rum-raisin mixture and mix well., Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set., Scoop and serve immediately.] | [Energy, 306 cal, Protein, 4.4 g, Carbohydrates, 41.4 g, Fiber, 0.5 g, Fat, 9.5 g, Cholesterol, 0 mg, Vitamin A, 210.6 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.6 mg, Vitamin C, 1 mg, Folic Acid, 16.8 mcg, Calcium, 196.2 mg, Iron, 1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 20.4 mg, Potassium, 102.1 mg, Zinc, 0.1 mg] | caramelized-rum-and-raisin-ice-cream---italian-3324r |
| rcp2103 | Caraway Seed Toast | Snacks | NA | [hot dog roll, melted butter, caraway seeds (shahjeera), butter] | 5 mins | 0 mins | [Baked Snacks, Indian Toast recipes, Baked, Oven, Quick Snacks / Quick Starters, Quick Indian recipes for Kids] | 6Makes 6 toasts (6 toast ) | Indian | Caraway seeds, originally grown predominantly in holland, add a distinctive flavour to any recipe that it is added to. These bread slices toasted with caraway seeds sprinkled on them pair very well with a hot soup. Sprinkle some seasoning on the toast or just plain salt and pepper-the taste won’t let you down! | [Cut the roll into 2 equal portions horizontally. Then cut each portion into 3 equal pieces vertically. You will get 6 pieces in all., Apply ½ tsp of butter evenly on one side of each piece., Sprinkle a little caraway seeds evenly over each piece., Arrange them on a greased baking tray with the caraway seeds side facing upwards and bake them in a pre-heated oven at 200ºc (400ºf) for 15 minutes or till the they are crisp and golden brown in colour., Serve hot with a soup of your choice.] | [Energy, 64 cal, Protein, 0.8 g, Carbohydrates, 5.5 g, Fiber, 0 g, Fat, 4.3 g, Cholesterol, 0 mg, Vitamin A, 148.9 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 0 mg, Folic Acid, 0.1 mcg, Calcium, 3.5 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 37 mg, Potassium, 10.9 mg, Zinc, 0 mg] | caraway-seed-toast-2103r |
| rcp897 | Caribbean Calypso, Creamy Pineapple and Banana Drink | NA | NA | [pineapple juice, chopped bananas, vanilla ice-cream, honey] | 2 mins | 0 mins | [Indian Milkshakes & Smoothies, Western Party, Island Party, Mixer, Sweet Recipes for Kids, Kids High Energy Indian Foods] | 2Makes 2 glasses | Indian | Pineapple and banana, along with ice-cream and honey, give a good mix of flavours and textures, which feels very nice on the palate. Tangy, sweet and creamy too, the Carribean Calypso is bound to please anybody. Pineapple’s tangy overtures are supported beautifully by the pleasant flavours of banana and vanilla ice-cream. Although the fruits themselves are sweet, we have added a dash of honey as it gives a nice flavour and aroma to the Caribbean Calypso. | [Combine all the ingredients in a mixer and blend till smooth., Pour equal quantities of the drink into 2 individual glasses and serve chilled.] | [Energy, 404 cal, Protein, 3.9 g, Carbohydrates, 90.1 g, Fiber, 15 g, Fat, 3.4 g, Cholesterol, 0 mg, Sodium, 175.7 mg] | caribbean-calypso-creamy-pineapple-and-banana-drink-897r |
| rcp901 | Caribbean Rice | NA | Veg | [cooked rice (chawal), pineapple cubes, coconut milk, pineapple juice, chopped coriander (dhania), chopped fresh red chillies, butter, cumin seeds (jeera), salt] | 2 mins | 2 mins | [Quick South Indian, Maharashtrian Rice Recipes, Island Party, Non-stick Pan, Quick Vegetarian Rice, khichdi Recipes] | 4Makes 4 servings | Maharashtrian | A tropical delight that combines tangy pineapples and soothing coconut milk with rice in a way that pleases the palate! This lip-smacking Carribean Rice will be enjoyed by kids who will love biting into the juicy pineapple cubes. Adults too will appreciate the blend of flavours and mild seasoning, making this a blockbuster. | [Combine the rice, coconut milk, pineapple juice, coriander and red chillies in a deep bowl and mix well. Keep aside., Heat the butter in a non-stick deep pan and add the cumin seeds., When the seeds crackle, add the rice-coconut milk mixture, pineapple cubes and salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally., Serve immediately.] | [Energy, 390 cal, Protein, 5.6 g, Carbohydrates, 55.7 g, Fiber, 8.7 g, Fat, 16.1 g, Cholesterol, 0 mg, Vitamin A, 212.8 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.2 mg, Vitamin B3, 1.4 mg, Vitamin C, 30.6 mg, Calcium, 26 mg, Iron, 2.7 mg, Folic Acid, 8.5 mcg, Sodium, 51 mg, Potassium, 31.4 mg, Zinc, 0.8 mg] | caribbean-rice-901r |
| rcp22304 | Carrot Garlic Chutney | NA | Veg | [grated carrot, chopped garlic (lehsun), chilli powder, lemon juice, oil, salt] | 10 mins | 0 mins | [Indian Veg Recipes, Indian Party, Kebab Party, Mixer, Quick Chutneys, Diabetic Accompaniments, Healthy Chutney] | 1Makes 1 cup (14 tbsp ) | Indian | carrot garlic chutney recipe | healthy carrot garlic chutney | carrot garlic chutney for diabetics, heart and weight loss | with 15 amazing images. carrot garlic chutney recipe | healthy carrot garlic chutney | carrot garlic chutney for diabetics, heart and weight loss is a healthy accompaniment to a meal. Learn how to make carrot garlic chutney for diabetics, heart and weight loss. To make carrot garlic chutney, grind the garlic, chilli powder, lemon juice and salt along with ¼ cup of water in a blender. Pour into a bowl, add the carrots and oil and mix well. Store the carrot garlic chutney refrigerated in an air-tight container and use as required. Home-made vegetable chutneys are a better option than store-bought sauces and dips, which tend to be highly salted. Carrots subtly flavoured with garlic, chilli powder and lemon juice makes a mouth-watering accompaniment - healthy carrot garlic chutney. This carrot garlic chutney for diabetics, heart and weight loss is super healthy with ZERO sugar added to it. Further, it makes use of only 1 tsp of oil and thus it lends 7 calories per tbsp. Apart from being low in calories, this carrot garlic chutney has other health benefits too. Garlic has been proven to lower cholesterol. The active ingredient allicin present in garlic aids in lowering blood pressure. Carrots have the nutrient Beta Carotene which is a form of vitamin A, helps prevent deterioration of the eye as one gets older and prevents night blindness. These compounds and antioxidants together also help to reduce inflammation and ward off harmful free radicals from the body. Tips for carrot garlic chutney. 1. Remember to grate the carrot thick as it gives an appealing mouthfeel. 2. We have used the orange variety of carrots. But in the winter season, when red carrots are in season opt for them. They are more sweet. 3. This chutney is medium spicy. You can adjust the spice level as per your preference. Enjoy carrot garlic chutney recipe | healthy carrot garlic chutney | carrot garlic chutney for diabetics, heart and weight loss | with step by step photos. | [To make carrot garlic chutney, grind the garlic, chilli powder, lemon juice and salt along with ¼ cup of water in a blender., Pour into a bowl, add the carrots and oil and mix well., Store the carrot garlic chutney refrigerated in an air-tight container and use as required.] | [Energy, 7 cal, Protein, 0.1 g, Carbohydrates, 0.9 g, Fiber, 0.3 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 2.3 mg] | carrot--garlic-chutney-22304r |
| rcp2597 | Carrot and Beetroot Hot Dog Rolls | Snacks | NA | [carrot, beetroot, hot dog rolls, iceberg lettuce, mayonnaise, cheese slices, salt freshly ground black pepper (kalimirch), butter] | 5 mins | 0 mins | [Sandwich Recipes, Evening Tea Snacks, Recipes Kids can make, Kids After School, Snack Recipes for Kids] | 4Makes 4 hot dog rolls | NA | A splash of colours and flavours coupled with the creaminess of cheese and mayonnaise ensures that kids will fall in love with these Carrot and Beetroot Hot Dog Rolls. Easy to assemble with no cooking required, these hot dog rolls can be prepared by kids, with a little help in grating the veggies and cutting the rolls. Your little ones will really enjoy mixing the veggies with the other ingredients, and packing the mixture into buttered hot dog rolls. But undoubtedly, sinking their teeth into these rolls will give them even more joy! Keep a glass of Cold Cocoa Milkshake ready for your kids to sip on along with their self-made creation of Carrot and Beetroot Hot Dog Roll. | [Peel and grate the carrot. Keep aside., Peel and grate the beetroot. Keep aside., Combine the carrot, beetroot, lettuce, mayonnaise, tomato ketchup, cheese, salt and pepper in a deep bowl and mix well., Divide the filling into 4 equal portions., Cut the hot dog rolls into halves. You will get 8 pieces in all., Apply butter on all the hot dog bread halves., Take 2 hot dog bread halves and place on a clean, dry surface. Put a portion of the stuffing on one hot dog halve and cover with another hot dog halve., Repeat step 7 to make 3 more stuffed hot dog rolls., Serve immediately.] | [Not Given] | carrot-and-beetroot-hot-dog-rolls-2597r |
| rcp40446 | Carrot and Bell Pepper Soup | NA | NA | [chopped carrot, chopped red capsicum, chopped yellow capsicum, chopped green capsicum, chopped tomatoes, dried mixed herbs, dry red chilli flakes (paprika), freshly ground black pepper (kalimirch), salt, chopped onions, olive oil] | 15 mins | 15 mins | [Jhat-Pat Soup, Boiled Indian recipes, Pressure Cooker, Indian Cancer Patients, Vitamin A Rich, Beta Carotene, Retinol, Typhoid, B Vitamins] | 3Makes 3 servings | Indian | carrot and bell pepper soup recipe | carrot capsicum Indian soup | healthy carrot and red pepper soup | with 30 amazing images. carrot and bell pepper soup is a simple, quick, and affordable Indian soup. Learn how to make healthy carrot and red pepper soup. carrot and bell pepper soup is a delicious, nutritious, and easy-to-make Indian soup that is perfect for any occasion. It is a great way to use up leftover carrots and bell peppers, and it is also a healthy and affordable meal option. The carrot and bell pepper soup has a bright and refreshing flavor, and it is packed with vitamins and minerals. Carrots have the nutrient Beta Carotene which is a form of vitamin A, helps prevent deterioration of the eye as one gets older and prevents night blindness. Rich in vitamin C, capsicum protects and maintains the lining of the heart. Low glycemic index (40) colourful capsicum are immune boosters. Reducing salt intake is very easy. You just need to top up on other flavourful and aromatic ingredients and you will barely notice the missing salt. Not only that, you also need to understand that a low-sodium diet does not mean just salt – you need to also reduce other high-sodium ingredients. In that sense, the carrot and bell pepper soup is a wonderful choice, made entirely with nutritious, low-sodium ingredients like carrot, capsicum and tomatoes. While tomato adds tang and carrot adds volume to the soup, herbs and pepper add punch to it. Enjoy this peppy low-sodium Indian recipe to keep blood pressure under control. To make carrot and bell pepper soup, heat the olive oil in a pressure cooker and add the onions. Cook the onions till translucent. Add the carrot, red capsicum, yellow capsicum and green capsicum, tomatoes mix well and sauté on medium heat for 4 minutes Add 1 cup of water, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Cool slightly and blend in a mixer till smooth. Transfer the mixture into a deep non-stick pan, add the mixed herbs, chilli flakes, salt, pepper and 1/2 cup of water. Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve carrot and bell pepper soup hot. This healthy and satisfying carrot and bell pepper soup has only 68 calories, making it perfect for anyone on a weight loss journey. Pro tips for carrot and bell pepper soup. 1. Cool slightly. We put the cooked vegetables in a thali to speed up cooling before we blend in a mixer. Add 1/8 tsp salt if having high blood pressure. Otherwise add 1/2 tsp salt. Enjoy carrot and bell pepper soup recipe | carrot capsicum Indian soup | healthy carrot and red pepper soup | with step by step photos. | [To make carrot and bell pepper soup, heat the olive oil in a pressure cooker and add the onions. Cook the onions till translucent., Add the carrot, red capsicum, yellow capsicum and green capsicum, tomatoes mix well and sauté on medium heat for 4 minutes, Add 1 cup of water, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Cool slightly and blend in a mixer till smooth., Transfer the mixture into a deep non-stick pan, add the mixed herbs, chilli flakes, salt, pepper and 1/2 cup of water., Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve the carrot and bell pepper soup hot.] | [Energy, 68 cal, Protein, 1.4 g, Carbohydrates, 7.6 g, Fiber, 3 g, Fat, 3.6 g, Cholesterol, 0 mg, Sodium, 144.1 mg] | carrot-and-bell-pepper-soup-40446r |
| rcp33196 | Carrot and Black Grape Juice ( Party Drinks ) | BreakFast | NA | [carrot, black grapes, cumin seeds (jeera) powder, black salt (sanchal), ice-cubes] | 10 mins | 0 mins | [Indian Juices, Occasion, Cocktail Party, Healthy Foods for Kids, Indian Breakfast Recipes for Kids, Kids After School, Healthy Indian Breakfast Juices, Smoothies] | 4Makes 4 glasses | Indian | carrot and black grape juice recipe | healthy black grape drink for immunity | anti-inflammatory Indian no sugar carrot and black grape juice | with 10 amazing images. carrot and black grape juice is a healthy Indian juice. Learn how to make healthy black grape drink for immunity. carrot and black grape juice is a vibrant and flavorful beverage that combines the natural sweetness of carrots with the rich, fruity flavors of black grapes. This refreshing juice is not only delicious but also packed with essential vitamins, minerals, and antioxidants. To make carrot and black grape juice, in a high quality mixer add carrots, black grapes ( or green grapes), cumin seed powder, black salt (sanchal), water, and ice-cubes. Blend till smooth and creamy. Serve the carrot and black grape juice chilled. Main ingredients for carrot and black grape juice. While black grapes provide the dominant sweetness, carrots add a subtle, earthy sweetness that balances the overall flavor profile. Carrots have the nutrient Beta Carotene which is a form of vitamin A, helps prevent deterioration of the eye as one gets older and prevents night blindness. Carrots bring natural sweetness and a slightly earthy taste to the juice. Black grapes, with their sweetness and rich, complex flavors, help balance this out, preventing the juice from becoming one-dimensional and overly sweet. The flavonoid quercetin found in grapes helps to reduce the risk of heart diseases and prevents the onset of stroke. Resveratrol is another antioxidants that grapes possess. This carrot and black grape juice is often served chilled, making it a perfect thirst-quencher on a hot day. carrot and black grape juice is a popular choice for a healthy Indian breakfast juice or as a midday refresher, providing a burst of natural energy and hydration. It can be enjoyed on its own or paired with a sprig of mint for an extra burst of freshness. pro tips for carrot and black grape juice. 1. Cumin powder has a warm, earthy, and slightly citrusy aroma and flavor profile. While its use in this context might be unconventional, it could potentially complement the sweetness and tartness of the grapes and add a unique savory depth to the juice. The most common benefit of jeera known to many is to soothe the stomach, intestine and the entire digestive tract. Cumin seeds are apparently a very good source of iron. 2. Black salt boasts a distinct flavor profile beyond just "salty." It has a tangy, slightly sulfurous quality. However, it's important to note that a small amount of black salt is enough. If you can't find black salt, you can try a small amount of regular table salt or sea salt. However, they won't offer the same complex flavor profile. In India, black salt is commonly used in beverages and snacks. Adding it to this juice connects it to these culinary traditions and adds a touch of cultural authenticity. Enjoy a light and refreshing treat with a glass of carrot black grape juice, containing only 77 calories per serving. Enjoy carrot and black grape juice recipe | healthy black grape drink for immunity | anti-inflammatory Indian no sugar carrot and black grape juice | with step by step photos. | [To make carrot and black grape juice, in a high quality mixer add carrots, black grapes ( or green grapes), cumin seed powder, black salt (sanchal), water and ice-cubes., Blend till smooth and creamy., Serve the carrot and black grape juice chilled.] | [Energy, 77 cal, Protein, 0.9 g, Carbohydrates, 17.7 g, Fiber, 3.4 g, Fat, 0.3 g, Cholesterol, 0.1 mg, Sodium, 20.6 mg] | carrot-and-black-grape-juice--party-drinks--33196r |
| rcp39134 | Carrot and Bottle Gourd Soup with Rice and Cheese Balls | NA | NA | [carrot cubes, bottle gourd (doodhi / lauki), potato cubes, chopped onions, fresh cream, milk, butter, salt freshly ground black pepper (kalimirch) powder, cooked rice, grated processed cheese, chopped parsley, plain flour (maida), chilli powder, salt, oil] | 20 mins | 20 mins | [Thick / Creamy Indian Soups, Indian Pressure Cooker, Island Party, Pressure Cooker, Non-stick Pan, Presssure Cooker Soups] | 6Makes 6 servings (6serving ) | Indian | The carrot and bottle gourd soup with rice and cheese balls is as exotic as a soup can be! this wholesome soup of carrot, bottle gourd and potatoes is quite sumptuous and can served as an appetiser or in a larger bowl as a snack in its own right. That said, the innovative twist to this soup lies in the crunchy-munchy garnish of rice and cheese balls. Make sure you drop the balls on the soup just before serving to retain the crispness. | [Combine the carrots, bottle gourd, potatoes, onions and 3 cups of water in a pressure cooker and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Blend in a mixer to a smooth purée and strain it. Keep aside., Heat the butter in a deep pan, add the prepared mixture, milk, salt and pepper and bring to a boil. Keep aside., Combine all the ingredients in a deep bowl and mix well., Shape them into small balls and deep- fry a few balls at a time., Drain on absorbent paper and keep aside., Just before serving reheat the soup, add the rice and cheese balls and serve immediately.] | [Energy, 133 cal, Protein, 2.9 g, Carbohydrates, 11.7 g, Fiber, 0.7 g, Fat, 8 g, Cholesterol, 8.5 mg, Sodium, 62.1 mg] | carrot-and-bottle-gourd-soup-with-rice-and-cheese-balls-39134r |
| rcp39219 | Carrot and Cabbage High Fibre Chutney Open Toast | BreakFast | NA | [grated carrot, shredded cabbage, high fibre chutney, whole wheat bread, salt, oil] | 5 mins | 10 mins | [Quick breakfast, Breakfast Sandwiches, Indian Tawa, Tava, Quick Breakfast Indian, Diabetic Breakfast, Healthy Heart Breakfast] | 6Makes 6 open toasts | Indian | Carrot and cabbage are a wonderful combination due to their contrasting colours, which look good against each other. Here is a sumptuous sandwich made with this super duo supplemented with a tasty high fibre chutney. The veggies and whole wheat bread, all fibre rich, make sure you feel satiated and content for a long while. Plan ahead and make the chutney the previous night itself, so that you can quickly put together this sandwich for breakfast. | [Combine the high fibre chutney, cabbage, carrots and salt in a bowl, mix well and keep aside., Place 2 bread slices on a flat surface and spread a portion of the chutney-vegetable topping evenly over the bread slices., Heat and grease a non-stick tava (griddle) using ¼ tsp of oil and place each open toast with the mixture side facing downwards and cook, using ¼ tsp of oil, till it turns golden brown in colour from both the sides., Repeat steps 2 and 3 to make 2 more batches., Cut each toast into 4 equal triangles and serve immediately.] | [Energy, 75 cal, Protein, 2.2 g, Carbohydrates, 12.4 g, Fiber, 1.4 g, Fat, 1.8 g, Cholesterol, 0 mg, Sodium, 8 mg] | carrot-and-cabbage-high-fibre-chutney-open-toast-39219r |
| rcp1355 | Carrot and Cabbage Salad in Orange Dressing | NA | NA | [shredded cabbage, grated carrot, chopped celery, chopped capsicum, orange juice, curds (dahi), salt freshly ground black pepper (kalimirch)] | 15 mins | 0 mins | [Indian Fruit Salad Recipes, Indian Salads with dressing, Low Calorie Indian Salad, Wholesome Salads (Salads that make a meal)] | 3Makes 3 servings | Indian | Crunchy veggies in fruity dressings is the latest fad rocking the salad world! The Carrot and Cabbage Salad in Orange Dressing is one such awesome treat. Along with cabbage and carrots, this salad uses veggies like capsicum and celery, which have a naturally spicy note. These contrast beautifully with the tangy dressing of orange and curds, which has a dash of pepper to further highlight the sweet and citrusy flavours. Serve this salad immediately upon tossing, because the crisp and juicy texture of the veggies is very important to the success of this salad. If left for too long, the veggies will get soft and lose their charm. | [Combine all the ingredients for the salad in a deep bowl and mix well., Add the mint dressing and toss well., Serve immediately.] | [Energy, 40 cal, Protein, 1.2 g, Carbohydrates, 8.3 g, Fiber, 2.4 g, Fat, 0.2 g, Cholesterol, 0 mg, Vitamin A, 880 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 74.7 mg, Folic Acid, 8.5 mcg, Calcium, 53.2 mg, Iron, 1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 7 mg, Potassium, 19.6 mg, Zinc, 0.2 mg] | carrot-and-cabbage-salad-in-orange-dressing-1355r |
| rcp5617 | Carrot and Cheese Sandwich | Snacks | NA | [toasted whole wheat bread slices, melted butter, grated carrot, mozzarella cheese, grated paneer (cottage cheese), chopped green chillies, mustard (rai / sarson) powder, milk, salt] | 15 mins | 0 mins | [Italian Starters, Breakfast Sandwiches, Quick Evening Snacks, Indian Snacks for Entertaining, Paneer Based Snacks, Indian Cheese Recipes, Sandwich Recipes] | 2Makes 2 sandwiches | Indian | carrot and cheese sandwich recipe | cheesy carrot sandwich for kids | easy carrot cheese toast sandwich | Indian style carrot sandwich | carrot and cheese sandwich is a quick fix snack for kids when they come home hungry after school. Learn how to make easy carrot cheese toast sandwich. This cheesy carrot sandwich for kids is a tad healthier than other cheese and maida laden snacks as it makes use of whole wheat bread and small quantities of cheese. The use of whole wheat bread ensures a healthy tummy. To make carrot and cheese sandwich, first make the filling by combining carrot, mozzarella cheese, paneer, green chillies, mustard powder, milk and salt. Toast the bread slices and spread ½ tsp melted butter on it. Put 1 portion of the prepared filling in the centre of 1 buttered bread slice and spread it evenly using a back of a spoon. Cover with another buttered bread side facing downwards. Cut the sandwich into 2 triangles. Serve immediately. Paneer and cheese with hints of mustard powder makes the filling a truly appetizing treat, ideal to serve as a snack when sandwiched between whole wheat bread. Paneer and cheese if consumed in moderate amounts can do wonders for your bone, whereas carrot – an excellent source of vitamin A helps to improve our immunity levels. But remember that this easy carrot cheese toast sandwich is also not an every day treat for your little ones. You can also create the magic by making the bread and paneer at home too. Freshly-baked 100% whole wheat bread is a delight to bite into, for babies, toddlers, children and adults too! It is the quality of the paneer that makes all the difference. And, homemade paneer beats all others hands-down. Try it at home when you have time on hand. Tips for carrot and cheese sandwich. 1. You can avoid the cheese completely and make use of only paneer for a healthier version. 2. Buy red carrots when in season as they are more pleasing and sweet in taste. 3. You can also make use of multigrain bread instead of whole wheat bread to add in more fibre. Enjoy carrot and cheese sandwich recipe | cheesy carrot sandwich for kids | easy carrot cheese toast sandwich | Indian style carrot sandwich. | [Divide the filling into 2 equal portions and keep aside., Place 2 bread slices on a clean, dry surface and apply ½ tsp of butter on each bread slice., Put 1 portion of the prepared filling in the centre of 1 buttered bread slice and spread it evenly using a back of a spoon., Cover with another buttered bread side facing downwards. Cut the sandwich into 2 triangles., Repeat steps 3 and 4 to make 1 more sandwich, Serve immediately.] | [Energy, 210 cal, Protein, 8.2 g, Carbohydrates, 24.8 g, Fiber, 1.9 g, Fat, 8.5 g, Cholesterol, 12.8 mg, Sodium, 152.1 mg] | carrot-and-cheese-sandwich-5617r |
| rcp6176 | Carrot and Cheese Toast, Carrot and Cheese Fingers | Snacks | NA | [grated carrot, grated processed cheese, toasted bread slices, soft butter, tomato ketchup, salt] | 10 mins | 0 mins | [Italian Appetizers, Breakfast Sandwiches, Quick Evening Snacks, Indian Snacks for Entertaining, Indian Cheese Recipes, Evening Tea Snacks, Bread Snack] | 12Makes 12 fingers | Indian | carrot cheese toast recipe | carrot and cheese fingers | easy carrot cheese toast sandwich | cheesy carrot toast | with 18 amazing images. carrot cheese toast recipe | carrot and cheese fingers | easy carrot cheese toast sandwich | cheesy carrot toast is a perfect kids starter. Learn how to make cheesy carrot toast. To make carrot cheese toast, combine the carrot, ¼ cup of cheese, butter, tomato ketchup and salt and mix well. Keep aside. Divide the mixture into 4 equal portions. Spread a portion of the mixture on each bread slice, spread it evenly over it. Sprinkle the remaining cheese evenly over it. Bake it in a pre-heated oven at 200° c (400°f) for 10 minutes. Cut each toast into 3 equal pieces. Serve immediately. Grated carrot and cheese make fantastic toppings for toasted bread as they contrast beautifully with each other in colour and flavour, and fuse so beautifully with each other and with the toast when baked and served in the form of easy carrot cheese toast sandwich! The well-matched flavours of carrot and cheese are enhanced by the addition of a little tomato ketchup, which contributes an element of tanginess to this cheesy carrot toast. When kids come home hungry serve this quick and ideal finger food that is a filling snack as well. You can cut these carrot and cheese fingers in different shapes and sizes to make it look attractive. Tips for carrot cheese toast. 1. Ensure to use soft butter while making the mixture, so it is easy to mix. If you wish you can make the carrot mixture in advance and keep it refrigerated till use. Enjoy this snack as soon as it is ready. Enjoy carrot cheese toast recipe | carrot and cheese fingers | easy carrot cheese toast sandwich | cheesy carrot toast | with step by step photos. | [To make carrot and cheese toast, combine the carrot, ¼ cup of cheese, butter, tomato ketchup and salt and mix well. Keep aside., Divide the mixture into 4 equal portions. Spread a portion of the mixture on each bread slice, spread it evenly over it., Sprinkle the remaining cheese evenly over it., Bake it in a pre-heated oven at 200° c (400°f) for 10 minutes., Cut each toast into 3 equal pieces., Serve the carrot and cheese toast immediately.] | [Energy, 53 cal, Protein, 1.9 g, Carbohydrates, 4.8 g, Fiber, 0.3 g, Fat, 2.9 g, Cholesterol, 10 mg, Sodium, 89.9 mg] | carrot-and-cheese-toast-carrot-and-cheese-fingers-6176r |
| rcp37602 | Carrot and Coriander Soup | NA | NA | [carrot cubes, chopped coriander (dhania), salt] | 10 mins | 20 mins | [American Soups, Low Cal Soups, Jhat-Pat Soup, Indian Party, Western Party, Pressure Cooker, Presssure Cooker Soups] | 2Makes 2 servings | Indian | carrot and coriander soup recipe | carrot and coriander soup Indian style | healthy carrot coriander soup | how to make low calorie carrot and coriander soup | with 20 amazing images. carrot and coriander soup recipe | carrot and coriander soup Indian style | healthy carrot coriander soup | how to make low calorie carrot and coriander soup is a nourishing bowl which can be enjoyed by the entire family. Learn how to make low calorie carrot and coriander soup. To make carrot and coriander soup, combine the carrot and 1½ cups of water in a pressure cooker, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Transfer the carrot along with the water into a deep bowl, add the coriander and blend using a hand blender to a coarse mixture. Transfer the carrot-coriander mixture into a deep non-stick pan, add ½ cup of water, salt and pepper, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve hot. Sweet carrot and peppy coriander come together to make a sensational soup that is sure to sweep you off your feet! This low calorie carrot and coriander soup has a perfect balance of taste, texture and aroma along with the wealth of nutrients. This healthy carrot coriander soup totals a mere 28 calories, and is a wise choice for weight-watchers. On the other hand, this easy-to-make soup is loaded with vitamin A. Carrot and coriander fulfil up to half your daily vitamin A requirement. The carrot and coriander soup Indian style is not strained and thus it retains most of its fibre. With 2.6 g of fibre per serving, this soup is a wise choice for heart patients. Indeed, it is a tasty and smart way for diabetics to start their meal, followed by delectable Healthy Bean Quesadilla. Tips for carrot and coriander soup. 1. In winter season, buy the red variety of carrots available as they are more sweet and make the soup more pleasing. 2. Ensure to clean the coriander well to get rid of the dirt. 3. You can carry this soup to work. However, before serving add 1 to 2 tbsp of water to adjust the consistency and bring to boil. Enjoy carrot and coriander soup recipe | carrot and coriander soup Indian style | healthy carrot coriander soup | how to make low calorie carrot and coriander soup | with step by step photos. | [To make the carrot and coriander soup, combine the carrot and 1½ cups of water in a pressure cooker, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Transfer the carrot along with the water into a deep bowl, add the coriander and blend using a hand blender to a coarse mixture., Transfer the carrot-coriander mixture into a deep non-stick pan, add ½ cup of water, salt and pepper, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve the carrot and coriander soup hot.] | [Energy, 28 cal, Protein, 0.6 g, Carbohydrates, 6.1 g, Fiber, 2.6 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 21.7 mg] | carrot-and-coriander-soup-37602r |
| rcp5605 | Carrot and Green Peas Sandwich, Healthy Vegetable Toast | Snacks | NA | [grated carrot, boiled green peas, whole wheat bread, oil, cumin seeds (jeera), chopped green chillies, crumbled paneer (cottage cheese), chopped coriander (dhania), salt, green chutney] | 10 mins | 3 mins | [American Breakfast, Whole Wheat Recipes, Quick Evening Snacks, Paneer Based Snacks, Evening Tea Snacks, Bread Snack, Toast Sandwich] | 4Makes 4 sandwiches. | American | carrot and green peas sandwich recipe | Indian paneer vegetable healthy toast | paneer carrot sandwich | with 22 amazing images. carrot and green peas sandwich recipe | Indian paneer vegetable healthy toast | paneer carrot sandwich is a nourishing snack for people of all ages. Learn how to make Indian paneer vegetable healthy toast. To make carrot and green peas sandwich, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the green chillies, carrots and green peas and sauté on a medium flame for 1 to 2 minutes. Add the paneer, coriander and salt, mix well and cook on a medium flame for 1 minute. Divide the topping into 4 equal portions. Toast the whole wheat bread slices in a pop-up toaster. Place the toasted bread slices on a dry, flat surface and spread a tsp of green chutney evenly over it. Spread a portion of the prepared topping evenly on each bread slice. Serve immediately. Staying young is no challenge, if you know the right stuff to eat. For example, you could snack on this scrumptious carrot and green peas sandwich instead of opening a pack of chips! This colourful sandwich is an easy and tasty way to provide your skin with loads of protein and vitamin A, necessary to keep it bright and supple. With soft paneer, aromatic jeera, tangy coriander and green chillies, this paneer carrot sandwich is just the right thing to bite into! Moreover, the veggies along with multigrain bread lend ample fibre along with contrasting flavours and colours. This Indian paneer vegetable healthy toast is a wise pick for people with heart disease, obesity as well as diabetics. But remember to control the portion size! Tips for carrot and green peas sandwich. 1. Apply 1 tsp chutney on each toasted bread slice. 2. This is a must as green chutney goes well with paneer and vegetables. Enjoy carrot and green peas sandwich recipe | Indian paneer vegetable healthy toast | paneer carrot sandwich | with step by step photos. | [To make carrot and green peas sandwich, heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the green chillies, carrots and green peas and sauté on a medium flame for 1 to 2 minutes., Add the paneer, coriander and salt, mix well and cook on a medium flame for 1 minute., Divide the topping into 4 equal portions., Toast the whole wheat bread slices in a pop-up toaster., Place the toasted bread slices on a dry, flat surface and spread a tsp of green chutney evenly over it., Spread a portion of the prepared topping evenly on each bread slice., Serve the carrot and green peas sandwich immediately.] | [Energy, 90 cal, Protein, 3.5 g, Carbohydrates, 6 g, Fiber, 1.8 g, Fat, 5.7 g, Cholesterol, 0 mg, Sodium, 9.6 mg] | carrot-and-green-peas-sandwich-healthy-vegetable-toast-5605r |
| rcp716 | Carrot and Moong Dal Pulao | Lunch | Veg | [chopped carrots, green moong dal (split green gram), rice (chawal), oil, cloves (laung / lavang), cinnamon (dalchini), bayleaf (tejpatta), chopped onions, chilli powder, salt, curd] | 10 mins | 12 mins | [Indian Tiffin Box, Lunch box, Dabba, Low Cal Rice Recipes, Indian Pressure Cooker, Pressure Cooker Indian Rice, Khichdi, Pulao, Pressure Cooker, Quick Vegetarian Rice, khichdi Recipes] | 4Makes 4 servings | Indian | Perfect for hurried mornings when you want something simple yet flavourful to carry along to work, or on a tired night when you want to prepare a nutritious dinner for your family in a jiffy. With carrots and moong dal for colour, texture and good health, and assorted spices for flavour, this quick and easy Carrot and Moong Dal Pulao makes a wholesome meal. Serve with a tomato-based subzi on days when you have time, or with just a bowl of curds and lots of love when you are in a rush. | [Heat the oil in a pressure cooker, add the cloves, cinnamon and bayleaf and sauté on a medium flame for a few seconds. Add the onions and chilli powder and sauté on a medium flame for 1 minute., Add the carrots, rice, moong dal, salt and 2 cups of water, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Serve hot with fresh curds.] | [Energy, 211 cal, Protein, 4.8 g, Carbohydrates, 38.8 g, Fiber, 2.9 g, Fat, 4.1 g, Cholesterol, 0 mg, Vitamin A, 301.8 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 1.1 mg, Vitamin C, 2.2 mg, Folic Acid, 16.1 mcg, Calcium, 28.2 mg, Iron, 0.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 7.5 mg, Potassium, 116.6 mg, Zinc, 0.8 mg] | carrot-and-moong-dal-pulao-716r |
| rcp40472 | Carrot and Moong Dal Soup for Babies and Toddlers | NA | NA | [chopped carrot, yellow moong dal (split yellow gram), freshly ground black pepper (kalimirch)] | 5 mins | 10 mins | [Pressure Cooker, Mixer, Healthy Foods for Kids, Quick Indian recipes for Kids, Recipes for Weaning (8 to 9 months), Recipes for Baby (10 to 12 Months)] | 1Makes 1 cup | Indian | Carrot and Moong Dal Soup for Babies and Toddlers | Gajar Moong Dal Soup for Babies and Toddlers | Carrot Moong Dal Soup for Infants | Healthy Carrot Moong Dal Soup for Babies | with 20 amazing images Carrot and Moong Dal Soup for Babies and Toddlers is a brilliant soup that is perfect for the apple of your eyes! This satiating soup is loaded with vitamin A from carrots and protein from moong dal, which team up to improve your child’s vision. Apart from the nutrient quotient, these two ingredients also make the Carrot and Moong Dal Soup for Babies and Toddlers very tasty. While moong dal thickens the soup, carrot gives it a lovely sweetness and bright colour. Your child, who is growing into a real gourmet now, might also like a little more flavour, which a dash of pepper will happily provide. However black pepper is totally optional in this Carrot and Moong Dal Soup for Babies and Toddlers. It is best added for slightly grown up babies i.e above 10 months. Enjoy how to make Carrot and Moong Dal Soup for Babies and Toddlers | Gajar Moong Dal Soup for Babies and Toddlers | Carrot Moong Dal Soup for Infants | Healthy Carrot Moong Dal Soup for Babies recipe with detailed step by step photos below | [To make carrot and moong dal soup for babies and toddlers, combine the carrot, yellow moong dal and 1 cup of water in a pressure cooker, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Allow the mixture to cool completely, once cooled blend in a mixer till smooth., Transfer the mixture into a broad non-stick pan and add pepper powder. Mix well and cook on a medium flame for 1 minute, while stirring occasionally., Serve the carrot and moong dal soup for babies and toddlers lukewarm.] | [Energy, 86 cal, Protein, 4.1 g, Carbohydrates, 16.5 g, Fiber, 4.5 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 31.2 mg] | carrot-and-moong-dal-soup-for-babies-and-toddlers-40472r |
| rcp5539 | Carrot and Moong Dal Soup, Gajar Soup with Moong Dal | NA | NA | [chopped carrot, green moong dal (split green gram), oil, black peppercorns (kalimirch), sliced onions, chopped garlic (lehsun), chopped tomatoes, low fat milk, salt, freshly ground black pepper (kalimirch), chopped spring onions] | 10 mins | 15 mins | [Thick / Creamy Indian Soups, Indian Pressure Cooker, Healthy Pressure Cooker, Presssure Cooker Soups, High Fiber, Diabetic Soups, Healthy Thick Creamy Soups] | 4Makes 4 servings | Indian | carrot and moong dal soup recipe | carrot vegetable moong dal soup | healthy Indian gajar soup with moong dal | with 34 amazing images. carrot and moong dal soup recipe | carrot vegetable moong dal soup | healthy Indian gajar soup with moong dal is an interesting soup with pleasing flavour and colour. Learn how to make carrot vegetable moong dal soup. To make carrot and moong dal soup, heat the oil in a deep non-stick pan and add the peppercorns, onions and garlic and sauté on a medium flame for 1 to 2 minutes. Add the carrots and tomatoes, mix well and cook on a medium flame for 2 to 3 minutes. Add the green moong dal and 4 cups of water and cook for 15 minutes or till the carrots are tender. Keep aside to cool slightly and blend in a mixer to a smooth purée. Transfer the purée back into the deep non-stick pan, add the milk, 1 cup of water, salt and pepper, mix well and bring to a boil. Serve immediately garnished with spring onion greens. This interesting variation makes a great change for your palate. It works effortlessly with onions, garlic and tomatoes in it. The low-fat milk in the carrot vegetable moong dal soup adds a luscious texture to it. The protein in the low-fat milk complements the protein in the lentils, thus making this carrot and moong dal soup a nourishing combination. But if you are not counting on fat, you can use full fat milk. This healthy Indian gajar soup with moong dal can be enjoyed as a daily fare by diabetics and heart patients too. It can be served with a nourishing bowl like a Greek Salad to make a wholesome, yet light meal. Enjoy carrot and moong dal soup recipe | carrot vegetable moong dal soup | healthy Indian gajar soup with moong dal | with step by step photos. | [To make carrot and moong dal soup, heat the oil in a deep non-stick pan and add the peppercorns, onions and garlic and sauté on a medium flame for 1 to 2 minutes., Add the carrots and tomatoes, mix well and cook on a medium flame for 2 to 3 minutes., Add the green moong dal and 4 cups of water and cook for 15 minutes or till the carrots are tender., Keep aside to cool slightly and blend in a mixer to a smooth purée., Transfer the purée back into the deep non-stick pan, add the milk, 1 cup of water, salt and pepper, mix well and bring to a boil., Serve the carrot and moong dal soup immediately garnished with spring onion greens.] | [Energy, 143 cal, Protein, 8.5 g, Carbohydrates, 23.3 g, Fiber, 4.1 g, Fat, 1.7 g, Cholesterol, 0 mg, Sodium, 41.4 mg] | carrot-and-moong-dal-soup-gajar-soup-with-moong-dal-5539r |
| rcp40468 | Carrot and Muskmelon Juice for Babies | NA | NA | [chopped carrot, chopped muskmelon (kharbooja)] | 5 mins | 0 mins | [Juicer and Hopper, Recipes for Weaning, Recipes for Weaning (8 to 9 months), Weaning foods at 7 months, Babies recipes, 6 to 18 months, Jaundice Diet] | 1Makes 0.75 cup | NA | carrot and muskmelon juice for babies | how to make carrot and muskmelon juice for 6 month old baby | carrot cantaloupe juice recipe for babies | homemade carrot melon jucie for babies | with 15 amazing images. Carrot itself is mildly sweet, naturally. Add to it the sweetness and attractive scent of muskmelon, and you have a lovely Carrot and Muskmelon Juice that will be slurped up by babies. The vitamin A in carrots together with the vitamin C in muskmelon helps to build immunity and keep infections at bay. Serve this Carrot and Muskmelon Juice for Babies immediately to reap the best benefits, before the efficacy of the nutrients reduces. Enjoy carrot and muskmelon juice for babies | how to make carrot and muskmelon juice for 6 month old baby | carrot cantaloupe juice recipe for babies | homemade carrot melon jucie for babies | with detailed step by step photos below. | [Put a few carrots and muskmelon in a hopper at a time to obtain the juice., Serve the carrot and muskmelon juice for babies immediately.] | [Energy, 62 cal, Protein, 1.1 g, Carbohydrates, 13.4 g, Fiber, 4.6 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 184.3 mg] | carrot-and-muskmelon-juice-for-babies-40468r |
| rcp2347 | Carrot and Orange Juice | NA | NA | [carrot, oranges, lemon juice, water, ice, ice] | 10 mins | 0 mins | [Indian Juices, Low Cal Beverages, Mixer] | 4Makes 4 glasses | Indian | Fruits and veggies boost one's immunity as they are rich in natural antioxidants, vitamins a and c. Cooking destroys these vitamins, and so it is better to have them raw as in this recipe. | [Combine all the ingredients with 1 cup of cold water in a mixer and blend till smooth., Strain the juice using a strainer or a muslin cloth., Add some crushed ice into 4 individual glasses and pour the juice over it., Serve immediately.] | [Energy, 108 cal, Protein, 1.4 g, Carbohydrates, 24.7 g, Fiber, 5.6 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 38.9 mg] | carrot-and-orange-juice-2347r |
| rcp1434 | Carrot and Paneer Toast | Snacks | NA | [brown bread, grated carrot, crumbled low fat paneer (cottage cheese), chopped tomatoes, chopped green chillies, chopped coriander (dhania), low fat butter, salt] | 10 mins | 0 mins | [Indian Snacks for Entertaining, Baked Snacks, Evening Tea Snacks, Indian Toast recipes, High Tea Party, Western Party, Non-stick Pan] | 5Makes 5 toasts | Indian | carrot and paneer toast recipe | carrot paneer sandwich in 10 minutes | paneer carrot brown bread toast | paneer vegetable toast is a quick fix snack when hunger strikes. Learn how to make carrot paneer sandwich in 10 minutes. While most people are tuned to a breakfast of toast and cereals, there are times when all of us yearn for a change. Here is a delicious paneer carrot brown bread toast which is an instant breakfast option, made with toasted brown bread slices topped with a sumptuous mixture of low-fat cottage cheese, grated carrots, tomatoes et al. To make carrot and paneer toast, combine the carrot, paneer, tomato, green chillies, coriander, butter and salt in a deep bowl and mix well. Divide into 5 equal portions. Place one portion of the mixture on each toast and bake in a pre-heated at 150°C (300°F) for 5 minutes. Serve hot. You will enjoy each crisp and sumptuous mouthful of the healthy paneer carrot brown bread toast, and feel good about the vitamin A and fibre boost you get from it. Each toast fulfils 7% of vitamin A need and provides 1 g of fiber. The paneer used in this paneer vegetable toast is low fat paneer, to restrict the amount of fat consumed. However, if you do not have any fat restriction, you can opt for full fat paneer. With either option you will surely gain in some calcium. While the brown bread or wheat flour bread is slightly a wiser choice as compared to maida based bread, this carrot paneer sandwich in 10 minutes is high in carbs. So moderate consumption occasionally is suggested. Tips for carrot and paneer toastcarrot and paneer toast. 1. Prefer thick slices of bread for this recipe, preferably the sandwich bread variety. 2. Use fresh paneer only, for best results and perfect smooth texture. 3. Use thickly grated carrot for good mouthfeel and eye appeal. Enjoy carrot and paneer toast recipe | carrot paneer sandwich in 10 minutes | paneer carrot brown bread toast | with recipe below. | [To make carrot and paneer toast, combine the carrot, paneer, tomato, green chillies, coriander, butter and salt in a deep bowl and mix well., Divide into 5 equal portions., Place one portion of the mixture on each toast and bake in a pre-heated at 150° c (300° f) for 5 minutes., Serve the carrot and paneer toast hot.] | [Energy, 84 cal, Protein, 2.9 g, Carbohydrates, 15.3 g, Fiber, 1 g, Fat, 1.2 g, Cholesterol, 1.5 mg, Sodium, 21.4 mg] | carrot-and-paneer-toast-1434r |
| rcp6214 | Carrot and Parsley Juice | BreakFast | Veg | [carrot cubes, chopped parsley, chopped celery (ajmoda), chopped ginger (adrak), lemon juice, ice-cubes] | 10 mins | 0 mins | [American Breakfast, Indian Juices, Low Cal Beverages, No Cooking Veg Indian, Mixer, Juicer and Hopper, Fresh Juices] | 6Makes 6 glasses | Indian | carrot parsley juice recipe | carrot parsley celery Indian drink | healthy carrot ginger parsley juice | no sugar juice | with 15 images. carrot parsley juice is a healthy Indian juice. Learn how to make carrot parsley celery Indian drink. celery and parsley juice make for an exotic combination that takes the not-so-interesting carrot juice up several notches in the favourite list. This simple carrot and parsley juice makes a great energy and immune booster. Carrot juice has always been refreshing. Just a touch of parsley to this juice adds enough vitamin C and folic acid to your diet which is sure to do wonders to your skin. The high water content in celery makes it ideal for vegetable juicing. To make carrot and parsley juice, in a high quality blender add the carrot cubes, parsley, celery, ginger and lemon juice. Add 3 cups chilled water, 12 ice-cubes. Blend till smooth and creamy. Serve carrot and parsley juice immediately. Pair it with a wholesome salad like Masala Mixed Sprouts Salad with Coconut or Carrot Cucumber and Rajma Salad in Mint Dressing that is filling and healthy. Main ingredients for carrot parsley juice. Carrots bring a natural sweetness to the juice, balancing the slightly grassy and peppery notes of parsley. Carrot is great for the eyes. They relieve constipation, lower blood pressure, have fibre and lower cholesterol. chopped parsley. While carrots offer a sweet and earthy taste, parsley adds a peppery, slightly bitter note. Adding parsley to your meals daily will help you build your red blood cells count and haemoglobin levels and overcome anaemia. Pro tips for carrot parsley juice. 1. Add 2 tsp chopped ginger. Ginger adds a spicy, warming kick to the naturally sweet carrot and earthy parsley. Ginger is an effective cure for congestion, sore throat, cold and cough. It aids digestion and relieve constipation. 2. Add 2 tbsp lemon juice. Lemon juice adds a bright, zesty acidity that cuts through the natural sweetness of carrots and balances out the earthy undertones of parsley. Lemon juice can enhance the existing flavors of carrot and parsley, making them seem more vibrant and alive. Lemon is a very good source of vitamin C and thus helps in the production of white blood cells and antibodies in the blood which attacks invading microorganisms, prevents infection and builds immunity. Enjoy carrot parsley juice recipe | carrot parsley celery Indian drink | healthy carrot ginger parsley juice | no sugar juice | with step by step photos. | [To make carrot and parsley juice, in a high quality blender add the carrot cubes, parsley, celery, ginger and lemon juice., Add 3 cups chilled water, 12 ice-cubes., Blend till smooth and creamy., Serve carrot and parsley juice immediately., This recipe doesn’t turn out good in a mixer jar because the texture of ingredients like carrots is very hard., This recipe makes use of unpeeled fruits and vegetables, hence take care to clean and wash them well before chopping, to get rid of dirt, germs and chemical residues.] | [Energy, 20 cal, Protein, 0.4 g, Carbohydrates, 4.3 g, Fiber, 1.6 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 11.5 mg] | carrot-and-parsley-juice-6214r |
| rcp1772 | Carrot and Pineapple Salad | NA | NA | [carrot juliennes, pineapple cubes, chopped apple, chopped spring onions, chopped parsley, extra virgin olive oil, chopped ginger (adrak), chopped garlic (lehsun), sea salt (khada namak), black peppercorns (kalimirch), chopped parsley] | 10 mins | 15 mins | [Indian Fruit Salad Recipes, Quick Indian Salads, Pan, Healthy Salads Fruit Based Salads, Healthy Indian Salads with healthy dressing, Quick Healthy Indian Salads, Healthy Toss & Mix Salads (No cooking)] | 4Makes 4 servings | Indian | carrot pineapple salad recipe | pineapple carrot Indian salad with onions | phosphorus and fibre rich fruit veg salad | with 12 amazing images. carrot pineapple salad is a quick healthy light lunch salad. Learn to make pineapple carrot Indian salad with onions. pineapple carrot Indian salad with onions is a succulent salad of carrots, pineapples, apple, parsley and spring onions perked up with a dressing of extra virgin olive oil, ginger, garlic and sea salt. carrot and pineapple salad is a healthy and tasteful addition to your salad menu. Carrots have the nutrient Beta Carotene which is a form of vitamin A, helps prevent deterioration of the eye as one gets older and prevents night blindness. Extra virgin olive oil is a strong antioxidant and good for heart. Also it has anti inflammation properties. Tips for carrot pineapple salad. 1. Just before serving add the dressing. 2. Chill the salad till just before you want to serve it. Enjoy carrot pineapple salad recipe | pineapple carrot Indian salad with onions | phosphorus and fibre rich fruit veg salad | with step by step photos. | [To make carrot and pineapple salad, mix extra virgin olive oil, ginger, garlic, sea salt and black pepper to make a dressing., In a bowl add the carrots, pineapple cubes and sliced onion., Just before serving, add the dressing. Toss well., Serve the healthy carrot and pineapple salad immediately with chopped parsley.] | [Energy, 73 cal, Protein, 0.7 g, Carbohydrates, 11.4 g, Fiber, 3.7 g, Fat, 2.7 g, Cholesterol, 0 mg, Sodium, 34.5 mg] | carrot-and-pineapple-salad-1772r |
| rcp2137 | Carrot and Raisin Salad | NA | Veg | [raisins (kismis), orange segments, grated carrot, mayonnaise, fresh cream, lemon juice, powdered sugar, salt] | 15 mins | 0 mins | [Indian Fruit Salad Recipes, Wholesome Salads (Salads that make a meal), No Cooking Veg Indian] | 4Makes 4 servings | Indian | A cool and refreshing salad that you will love to have with lunch on a hot summer’s day. The carrot raisin salad is also a pleasure to behold, with vibrant orange coloured carrots and orange slices freckled with deep black raisins. Enjoy the splash of colours and flavours in this tangy salad. | [Put the raisins in a bowl and pour boiling water over them. Leave for 10 minutes and drain. Keep aside., Combine the mayonnaise, fresh cream, lemon juice, sugar and salt in a bowl and mix well. Keep aside., Combine the carrots, raisins and oranges in a deep bowl. Pour the mayonnaise mixture, mix well and refrigerate for 1 hour., Serve chilled.] | [Energy, 165 cal, Protein, 1 g, Carbohydrates, 22.4 g, Fiber, 1.9 g, Fat, 9 g, Cholesterol, 0 mg, Vitamin A, 1057.5 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.3 mg, Vitamin C, 11.5 mg, Folic Acid, 6.4 mcg, Calcium, 51.9 mg, Iron, 1.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 154.5 mg, Potassium, 51.2 mg, Zinc, 0.2 mg] | carrot-and-raisin-salad-2137r |
| rcp39020 | Carrot and Red Pepper Juice | BreakFast | NA | [carrot cubes, red capscium cubes, tomato cubes, ice-cubes] | 5 mins | 0 mins | [Breakfast, Indian Juices, Quick breakfast, Juicer and Hopper, Quick Breakfast Indian, Healthy Indian Breakfast, Healthy Indian Drinks and Juices] | 4Makes 4 small glasses | Indian | carrot and red pepper juice recipe | Indian red bell pepper carrot juice | healthy tomato carrot red capsicum drink | with 21 amazing images. carrot and red pepper juice recipe | Indian red bell pepper carrot juice | healthy tomato carrot red capsicum drink is surely worth trying and promoting healthy eating pattern. Learn how to make Indian red bell pepper carrot juice. Drink your vegetables for a change! In addition to tasting great, this mélange of carrot, capsicum and tomatoes will work for your eyesight. The credit for this goes to the lycopene in tomatoes, capsaicin in capsicum and beta carotene in carrots. Moreover the vitamin C rich capsicum will also help build immunity and ease stress before you set out for the day. The Indian red bell pepper carrot juice is also perfect for a detox diet to cleanse your body. The antioxidants in these veggies helps to eliminate the toxins from the body. With only 17 calories to lend from a glass of drink, this healthy tomato carrot red capsicum drink is perfect for weight-watchers. We have made the juice in a Vitamix, which is a high quality blender, and so the juice needs no straining. This helps to retain most of the fiber in the veggies. Heart patients can benefit from this too. Get, set and go ahead for a deeper cleansing, while improving your body's metabolic rate. Tips for carrot and red pepper juice. 1. You can add some Tabasco sauce to make the Indian red bell pepper carrot juice a little spicy. 2. If you are using a regular mixer, then we suggest you blanch the carrots. Enjoy carrot and red pepper juice recipe | Indian red bell pepper carrot juice | healthy tomato carrot red capsicum drink | with step by step photos. | [Combine the carrots cubes, capsicum cubes, tomato cubes, ½ cup of water and ice-cubes in a high quality blender jar (like vitamix) and blend well., Serve immediately., Add the carrot cubes, capsicum cubes and tomato cubes a few at a time in a juicer (hopper)., Add 2 to 3 ice-cubes in each of the 4 glasses and pour equal quantities of juice over it. Note that some amount of fiber will be lost while making juice in a juicer., Serve immediately., 2 tomatoes will give approx. 1 cup of deseeded tomato cubes.] | [Energy, 17 cal, Protein, 0.7 g, Carbohydrates, 3.3 g, Fiber, 1.5 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 8.4 mg] | carrot-and-red-pepper-juice-39020r |
| rcp37306 | Carrot and Spinach Soup ( Home Remedies) | NA | Veg | [chopped carrot, shredded spinach (palak), chopped potatoes, chopped onions, butter, chopped onions, milk, salt] | 15 mins | 27 mins | [Comfort Foods, Thick / Creamy Indian Soups, Western Party, Pressure Cooker, Kadai Veg, Comfort Foods Soups] | 4Makes 4 servings | Indian | carrot and spinach soup recipe | carrot spinach soup for anorexia | carrot spinach soup for kids | gajar palak soup for senior citizens | with 26 amazing images. carrot and spinach soup is a tempting and eye appealing Indian soup for people of all ages. Learn how to make carrot spinach soup for anorexia. The method of adding some of the ingredients like onions and spinach in sautéed form rather than blending everything gives carrot spinach soup for anorexia a nice mouth-feel too. The orange colour with specks of spinach can lure the kids and adults both. This is a good choice for people with anorexia who have low appetite. Start your meal with this appetizing soup, or have it as a snack in between meals, to overcome anorexia. To make Indian style carrot and spinach soup, combine the carrot, potatoes, roughly chopped onions and 1½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles. Cool and blend in a mixer till smooth. Keep aside. Heat the butter in a deep non-stick kadhai, add the finely chopped onions and sauté on a medium flame for 1 to 2 minutes. Add the spinach, mix well and cook on a medium flame for 1 minute, while stirring continuously. Add the prepared carrot-potato mixture and approx. ¼ of cup water, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the milk, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the salt and pepper, mix well and cook on a slow flame for 5 to 10 minutes, while stirring occasionally. Serve carrot spinach soup for kids hot. A sumptuous soup that reflects the freshness of its ingredients, the carrot spinach soup for kids presents the complementary flavours of carrots and spinach, perked up further with ingredients like onions and pepper. Rich in vitamin A, protein and calcium, this nutrient-dense gajar palak soup for senior citizens is a treat to the palate too. Easy to swallow, this soup is best for kids and senior citizens both. Tips for carrot and spinach soup. 1. Extreme health conscious people can avoid the potatoes. They can replace it with cauliflower to maintain the thickness and the creaminess of the soup. 2. A healthy salad with this soup can make a sumptuous meal for them. Learn to make carrot and spinach soup recipe | carrot spinach soup for anorexia | carrot spinach soup for kids | gajar palak soup for senior citizens | with step by step photos and video below. | [To make carrot and spinach soup, combine the carrot, potatoes, roughly chopped onions and 1½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid. Keep aside to cool completely., Once cooled, blend in a mixer till smooth. Keep aside., Heat the butter in a deep non-stick kadhai, add the finely chopped onions and sauté on a medium flame for 1 to 2 minutes., Add the spinach, mix well and cook on a medium flame for 1 minute, while stirring continuously., Add the carrot-potato mixture and approx. ¼ of cup water, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the milk, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the salt and pepper, mix well and cook on a slow flame for 5 to 10 minutes, while stirring occasionally., Serve the carrot and spinach soup hot.] | [Energy, 104 cal, Protein, 2.4 g, Carbohydrates, 15.5 g, Fiber, 2.9 g, Fat, 3 g, Cholesterol, 7.8 mg, Sodium, 42.3 mg] | carrot-and-spinach-soup---home-remedies-37306r |
| rcp6208 | Carrot Apple Orange Juice with Ginger | BreakFast | Veg | [carrot cubes, apple cubes, orange segments, chopped ginger (adrak)] | 10 mins | 0 mins | [American Breakfast, Indian Juices, Mixer, Juicer and Hopper, Fresh Juices, Healthy Vegetable Juices, Healthy Indian Fruit Juices] | 4Makes 4 small glasses | Indian | carrot apple juice with ginger recipe | healthy Indian carrot apple drink | detox carrot orange juice | with 19 amazing images. carrot apple juice with ginger recipe | healthy Indian carrot apple drink | detox carrot orange juice is a healthy concoction perfect for early morning. Learn how to make healthy Indian carrot apple drink. Ginger is a warming spice that naturally lends itself to both fruit and vegetable juices, complementing citrus fruits particularly well. This detox carrot orange juice has powerful antiseptic and anti-inflammatory benefits. The ginger is a gentle cleanser, which benefits from the powerful volatile oils present in it, as well as from the cleansing and digestive benefits of carrot, apple and orange. The vitamin A and vitamin C present in the healthy Indian carrot apple drink are immune boosters which help to fight against diseases. The vitamin C is also known to have increased collagen synthesis, which is a must for skin health. It gives elasticity to skin and that necessary glow and shine free of wrinkles. This carrot apple juice with ginger can be looked upon as a skin rejuvenator. Tips for carrot apple juice with ginger. 1. Add 8 big orange segments. Use Malta oranges when oranges are not in season. 2. Adding ginger (adrak) gives a nice subtle flavour to the juice. Enjoy carrot apple juice with ginger recipe | healthy Indian carrot apple drink | detox carrot orange juice | with step by step photos. | [Combine the carrots cubes, apple cubes, orange segments, ginger, ½ cup of water and ice-cubes in a high quality blender jar (like vitamix) and blend well., Serve immediately., Add the carrot cubes, apple cubes, orange segments and ginger a few at a time in a juicer (hopper)., Add 2 to 3 ice-cubes in each of the 4 glasses and pour equal quantities of juice over it. Note that some amount of fiber will be lost while making juice in a juicer., Serve immediately.] | [Not Given] | carrot-apple-orange-juice-with-ginger-6208r |
| rcp3095 | Carrot Beetroot Raita for Toddlers | NA | NA | [whisked fresh curd (dahi), grated carrot, grated beetroot, chopped coriander (dhania), cumin seeds (jeera) powder, salt] | 10 mins | 0 mins | [] | 2Makes 1.50 cups (3 serving ) | NA | carrot beetroot raita for toddlers | carrot beetroot raita for kids | vegetable raita for kids | how to make vegetable raita for kids | with 24 amazing images. Carrot and Beetroot Raita for Toddlers, is a different mouth-feel which toddlers would love to explore by 1 year. This is because most of the toddlers have a few teeth and they want to bite into food by then. Boil the beet and then grate the beetroot and carrot and combine it with whisked curd to make this Carrot Beetroot Raita for Kids. Pep it up with a fresh herb like coriander or mint along with jeera powder for a true Indian taste. The two veggies together make the Vegetable Raita for Kids look rather cute! Adding carrot further enhances the vitamin A content of the raita. This delectable calcium laden raita is quite easy to make too. The beetroot can be grated and added raw, however babies would like the soft grated beetroot and so we have cooked the beetroot before grating in this Carrot Beetroot Raita for Toddlers. Enjoy carrot beetroot raita for toddlers | carrot beetroot raita for kids | vegetable raita for kids | how to make vegetable raita for kids | with step by step photos. | [Combine all the ingredients in a bowl and serve the carrot beetroot raita for toddlers immediately.] | [Energy, 94 cal, Protein, 3.4 g, Carbohydrates, 6.7 g, Fiber, 1.4 g, Fat, 4.4 g, Cholesterol, 10.7 mg, Sodium, 30.4 mg] | carrot-beetroot-raita-for-toddlers-3095r |
| rcp32996 | Carrot Beetroot Raita for Weight Loss | NA | Veg | [whisked fresh curd (dahi), grated carrot, grated beetroot, chopped coriander (dhania), chopped green chillies, cumin seeds (jeera) powder, salt] | 10 mins | 0 mins | [Comfort Foods, Raitas, No Cooking Veg Indian, Refrigerator, Healthy Raitas / Kachumber, Low Calorie Salads & Raitas, Comfort Foods Soups] | 3Makes 3 servings | Indian | Carrot beetroot raita for weight loss | how to make easy carrot beetroot raita | healthy carrot beetroot raita | beetroot carrot raita | with 22 amazing images. Carrot Beetroot Raita for Weight Loss is a quick accompaniment which can be made in a jiffy at home. With very ingredients on its list, this raita wins every housewives hearts. Healthy Carrot Beetroot Raita is a quick fix recipe because you just need to grate carrot and beetroot and whisk curd and mix them with jeera powder and salt. No cooking involved at all. Adding carrot to this Beetroot Carrot Raita enhances the vitamin A content of the raita and the careful use of spices gives a distinctive Indian feel to it. It is also brimming with calcium, with due credits to the addition of low fat curd. Learn how to make easy carrot beetroot raita lending just 27 calories per serving, Include this raita as a part of a meal or relish it as an in-between snack. It’s a much more nourishing option than a bag of chips or a slice of cake. Welcome health and include this raita to achieve your weight loss target. Enjoy Carrot beetroot raita for weight loss | how to make easy carrot beetroot raita | healthy carrot beetroot raita | beetroot carrot raita | with step by step photos. | [Combine all the ingredients in a deep bowl and mix well., Serve carrot beetroot raita for weight loss immediately.] | [Energy, 94 cal, Protein, 3.4 g, Carbohydrates, 6.7 g, Fiber, 1.4 g, Fat, 4.4 g, Cholesterol, 10.7 mg, Sodium, 30.4 mg] | carrot-beetroot-raita-for-weight-loss-32996r |
| rcp1322 | Carrot Butter ( Low Calorie) | BreakFast | Veg | [grated carrot, low fat butter, mustard (rai / sarson) powder, salt] | 5 mins | 0 mins | [Breakfast Sandwiches, Indian Butter, No Cooking Veg Indian] | 3Makes 3 servings | Indian | Carrot butter is loaded with vitamin a which helps maintain good vision. This recipe reduces the amount of butter to be used and makes a great spread. | [Add a few drops of water to the mustard powder and mix well., After 5 minutes, add to the butter and grated carrots., Add salt., Use this butter as a spread for sandwiches and toasts., Parsley butter: use 2 tbsp of chopped parsley instead of carrots and follow the same procedure.] | [Energy, 33 cal, Protein, 0.1 g, Carbohydrates, 0.8 g, Fiber, 0.3 g, Fat, 3.3 g, Cholesterol, 10 mg, Sodium, 35.7 mg] | carrot-butter--low-calorie-1322r |
| rcp22306 | Carrot Cabbage and Buckwheat Pancake, Low Salt Recipe | Snacks | NA | [grated carrot, chopped cabbage, buckwheat (kuttu or kutti no daro), ginger (adrak) paste, green chilli paste, roasted and crushed cumin seeds (jeera), dried mango powder (amchur), salt, oil] | 20 mins | 15 mins | [Breakfast Chillas, Indian Pancakes, Non-stick Pan, Indian Breakfast Recipes for Kids, Snack Recipes for Kids, Diabetic recipes, Diabetic Starters & Snacks, Diabetes and High Blood Pressure Recipes, Diet] | 17Makes 17 mini pancakes | Indian | mini carrot cabbage and buckwheat pancake recipe | vegetable buckwheat pancake | low salt snack for high blood pressure | with 28 amazing images. mini carrot cabbage and buckwheat pancake recipe | vegetable buckwheat pancake | low salt snack for high blood pressure is a healthy snack with a perfect blend of nourishment and flavour. Learn how to make vegetable buckwheat pancake. To make mini carrot cabbage and buckwheat pancake, clean, wash and soak the buckwheat in ½ cup water in a deep bowl and keep aside for 20 minutes. Blend the soaked buckwheat in a mixer along with the water till smooth. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well. Heat a non-stick mini pancake pan and grease it with ¼ tsp of oil. Pour 1 tbsp of the batter into each of the 7 pancake moulds and spread it in a circular motion to make a 63 mm. (2½") diameter round. Cook them till they turn golden brown in colour from both the sides. Repeat steps 5 and 6 to make 10 more mini pancakes in 2 more batches. Serve immediately. Break away from your routine and try this vegetable buckwheat pancake when hunger strikes. It is simple and easy to make but has an enjoyable mouth-feel due to the cabbage and carrots. Dried mango powder and cumin seeds give the buckwheat pancake a dashing flavour, which completely masks the fact that there is less salt in this recipe. Making the low salt snack for high blood pressure in a mini size is a good idea because it looks attractive, but if you don’t have the mini uttapa pan you can make it on a regular tava too! A low-salt, low-sodium menu can also include other dishes like the Nutritious Radish Rotis and the Nutritious Vegetable Salad. You can benefit from the fibre these mini carrot cabbage and buckwheat pancakes lend. Fibre is a nutrient which helps to maintain a healthy gut and keep a check on blood cholesterol as well as blood sugar levels. So diabetics, heart patients and weight-watchers can include these pancakes in their regular diet. Tips for mini carrot cabbage and buckwheat pancake. 1. The batter for the pancake should be thick yet of pouring consistency. 2. If you notice that the pancake is sticking to the pan while cooking, this means that the batter is not thick enough. You can add little besan or jowar flour to the batter and make the pancakes. 3. Ensure that you cook the pancakes till they are golden brown in colour so that they get cooked completely and have a nice texture. 4. Cabbage can be replaced with finely chopped or grated cauliflower. Enjoy mini carrot cabbage and buckwheat pancake recipe | vegetable buckwheat pancake | low salt snack for high blood pressure | with step by step photos. | [Clean, wash and soak the buckwheat in ½ cup water in a deep bowl and keep aside for 20 minutes., Blend the soaked buckwheat in a mixer along with the water till smooth., Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well., Heat a non-stick mini pancake pan and grease it with ½ tsp of oil., Pour 1 tbsp of the batter into each of the 7 pancake moulds and spread it in a circular motion to make a 63 mm. (2½") diameter round., Cook them till they turn golden brown in colour from both the sides., Repeat steps 5 and 6 to make 10 more mini pancakes in 2 more batches., Serve the carrot cabbage and buckwheat pancake immediately.] | [Energy, 19 cal, Protein, 0.5 g, Carbohydrates, 2.9 g, Fiber, 0.4 g, Fat, 0.6 g, Cholesterol, 0 mg, Sodium, 24.2 mg] | carrot-cabbage-and-buckwheat-pancake-low-salt-recipe-22306r |
| rcp3104 | Carrot Cake , Healthy Snack for Kids | NA | NA | [grated carrot, whole wheat flour (gehun ka atta), cinnamon (dalchini) powder, baking powder, butter, grated jaggery (gur), milk] | 15 mins | 2 mins | [Indian style Eggless Cakes, Children's Day, Indian Birthday Party, Oven] | 30Makes 30 pieces | Indian | healthy carrot cake recipe for toddlers recipe | healthy carrot cake for kids | carrot cake for babies | how to make whole wheat carrot cake recipe for toddlers | with 20 amazing images. Healthy carrot cake recipe for toddlers is really a great "tiffin box" item that your baby will enjoy during play time. This healthy carrot cake for kids is a nourishing substitute than the readymade store bought refined cake. Learn how to make whole wheat carrot cake recipe for toddlers. To make healthy carrot cake recipe for toddlers first sieve wheat flour, cinnamon powder, nutmeg powder and baking powder. Follow it by cooking butter, jaggery and milk to a smooth mixture. Add this butter mixture along with grated carrots to the flour mixture and mix it well. Pour this mixture into a greased and dusted round tin and bake it for about 30 minutes. Cool the cake completely upon baking and then its ready for serving to your little ones. Kids are very easily attracted to the colourful cakes at the cake and bakery shops. But as a parent you know that they are full of refined maida and sugar. These kind of foods if consumed liberally can lead to weight gain in kids at a very early age. This healthy carrot cake for kids can be enjoyed by kids above 1 year as an occasional treat. This carrot cake for babies has wheat flour as a substitute to maida and jaggery instead of sugar. Wheat flour has some fiber intact in it which maida lacks, while jaggery is rich in iron which will help to make up for baby’s haemoglobin count. Carrots have been added in healthy carrot cake for kids as they add variety and also provide substantial amounts of vitamin A and fibre. Cinnamon, nutmeg, milk and jaggery impart delicious flavours to this cake. The best part about this healthy carrot cake recipe for toddlers is that adults too can relish a piece along with the kids. So each one in the family can go healthy. Enjoy healthy carrot cake recipe for toddlers recipe | healthy carrot cake for kids | carrot cake for babies | how to make whole wheat carrot cake recipe for toddlers | with 20 amazing images. | [To make healthy carrot cake for kids, sieve the whole wheat flour, cinnamon powder and baking powder together and keep aside., Combine the butter, jaggery and milk in a broad non-stick pan, mix well and cook on a slow flame for 2 minutes, while stirring continuously. Cool it slightly., Combine the butter mixture, flour mixture and grated carrots in a deep bowl and mix well with the help of a spatula., Grease a 175 mm. (7”) diameter cake tin with melted butter and dust it with whole wheat flour and pour the prepared mixture into it and spread it evenly using a spatula., Bake in a pre-heated oven at 180°c (360°f) for ½ hour. Cool the carrot cake completely on a wire rack., Demould the carrot cake and cut into pieces and serve or store in an air-tight container.] | [Energy, 64 cal, Protein, 1 g, Carbohydrates, 9.1 g, Fiber, 1.1 g, Fat, 2.7 g, Cholesterol, 7.6 mg, Sodium, 34.5 mg] | carrot-cake--healthy-snack-for-kids-3104r |
| rcp5531 | Carrot Coriander Juice | BreakFast | NA | [grated carrot, chopped coriander (dhania), lemon juice, salt] | 10 mins | 0 mins | [Indian Juices, Low Cal Beverages, Mixer, Healthy Heart Indian Drinks Beverages, Low Cholesterol Breakfast, Healthy Indian Breakfast Juices, Smoothies, Low Carb Indian Juices Smoothies Drinks] | 6Makes 6 small glasses | Indian | carrot coriander juice for detox | carrot coriander juice for healthy heart | how to make carrot juice for healthy skin | carrot juice for cancer | with 4 amazing images. Carrot coriander juice is a bright orange coloured extremely eye-catching juice. Carrot coriander juice for healthy heart is full of antioxidants and sure to nourish every cell of your body. Learn how to make carrot juice for healthy skin. To make carrot coriander juice, blend grated carrots and water in a blender. Remove this in a bowl and add the coriander, salt and lemon juice and mix well. Carrot juice for healthy skin is brimming with antioxidants like vitamin A, Vitamin C and lycopene. These antioxidants reduce inflammation in the arteries and thus prevent clogging and heart attack. The fiber from carrots also plays a role here. It helps reduce the cholesterol levels in the body. With not too much sodium being contributed by this juice, those with hypertension issues can also opt for it. The antioxidants all add a glow to your skin. The vitamin C helps in collagen synthesis which lends elasticity to the skin. The antioxidants in carrot juice for cancer also ward off the free radicals and cancer cells and thus keep your skin wrinkle-free. The insoluble fibre present in carrots reduces risk of constipation and promote regular and healthy bowel movements. A glass of carrot coriander juice is a great detox option. Have it early in the morning to gain all the necessary nutrients. Enjoy carrot coriander juice for detox | carrot coriander juice for healthy heart | how to make carrot juice for healthy skin | carrot juice for cancer | with step by step photos. | [To make carrot coriander juice, combine the carrots and 2 cups of chilled water in a mixer and blend till smooth., Transfer into a bowl, add all the remaining ingredients and mix well., Pour the carrot coriander juice into 6 individual glasses and serve immediately.] | [Energy, 15 cal, Protein, 0.3 g, Carbohydrates, 3.3 g, Fiber, 1.3 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 11 mg] | carrot-coriander-juice-5531r |
| rcp4639 | Carrot Cucumber and Rajma Salad in Mint Dressing | NA | Veg | [sliced carrot, sliced cucumber, boiled rajma (kidney beans), sliced spring onions, chopped mint leaves (phudina), lemon juice, salt, freshly ground black pepper (kalimirch)] | 20 mins | 0 mins | [Light Salads, Indian Salads with dressing, Gluten Free Veg Indian, Vitamin E Rich, Antioxidant Rich Indian, Pregnancy Vitamin A Rich, Pregnancy Salads] | 4Makes 4 servings | Indian | carrot cucumber and rajma Salad in mint dressing recipe | vegetable salad with mint and lemon dressing | healthy weight loss vegetable salad | healthy Indian salad recipe for weight loss | with 20 amazing images. The carrot cucumber and rajma Salad in mint dressing is a treat to your taste buds and eyes, in more ways than one. Not only is the vegetable salad with mint and lemon dressing beautiful to behold, it also provides excellent nourishment for your eyes and eye muscles. Learn how to make healthy Indian salad recipe for weight loss. To make healthy Indian salad recipe for weight loss, you need to soak the rajma overnight and then drain it and cook it with little salt and water in a pressure cooker. Then combine these veggies like carrot, cucumber and spring onions and a dressing of lemon juice, mint leaves, salt and pepper powder. The salad is ready for serving. Healthy weight loss vegetable salad is a light salad loaded with vitamin A from carrot and mint together with protein-rich rajma too. The Vitamin C from lemon juice is another highlight of this recipe which helps in building your immune system and enhancing your capacity to fight various diseases. Rajma also abounds in calcium and potassium. While the calcium helps in bone strengthening, the potassium helps to balance the effect of excess sodium in the body. It also helps to maintain normal heartbeat. Thus this salad can be enjoyed by heart patients. Diabetic too can enjoy this vegetable salad with mint and lemon dressing, as there is no ingredient which is high on glycemic index scale. Instead the fiber in it is sure to help you manage your sugar levels better. Enjoy carrot cucumber and rajma Salad in mint dressing recipe | vegetable salad with mint and lemon dressing | healthy weight loss vegetable salad | healthy Indian salad recipe for weight loss | with step by step images. | [Combine all the ingredients for the salad in a bowl and toss well., Add the mint dressing and toss well., Serve the carrot cucumber and rajma salad in mint dressing immediately.] | [Energy, 47 cal, Protein, 2.1 g, Carbohydrates, 9.1 g, Fiber, 2.9 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 14.7 mg] | carrot-cucumber-and-rajma-salad-in-mint-dressing-4639r |
| rcp22618 | Carrot Cucumber Curd Rice, South Indian Tiffin Recipe | Lunch | Veg | [grated carrot, chopped cucumber, curd (dahi), cooked rice (chawal), milk, chopped coriander (dhania), salt, oil, mustard seeds ( rai / sarson), urad dal (split black lentils), whole dry kashmiri red chillies, asafoetida (hing)] | 10 mins | 1 mins | [South Indian Rice, One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba, Traditional Indian Rice Recipes, Quick South Indian, Maharashtrian Rice Recipes, Pan] | 3Makes 3 servings | Maharashtrian | carrot cucumber curd rice recipe | South Indian cucumber carrot curd rice | Indian curd rice with carrot | with 24 amazing images. carrot cucumber curd rice recipe | South Indian cucumber carrot curd rice | Indian curd rice with carrot with is a super tasty meal made with most common ingredients. Learn how to make South Indian cucumber carrot curd rice. To make carrot cucumber curd rice, put the rice in a large bowl and mash with a potato masher till smooth. Add the curds, milk, cucumber, carrots, coriander and salt and mix well. Keep aside. Heat the oil in a small pan and add the mustard seeds. When the seeds crackle, add the urad dal, red chillies and asafoetida and sauté for a few seconds. Pour this tempering over the rice mixture and mix well. Refrigerate for at least 1 hour. Serve chilled. Traditional South Indian fare, and a favourite especially with Tamil Brahmins, the Indian curd rice with carrot is a frequent choice for the ‘tiffin box’! Despite the use of simple and most commonly available ingredients, it has a fantastic flavour mainly due to the teamwork of curd with veggies, and a soothing texture due to the addition of milk. It is really a refreshing dish to prepare on hot summer days to complement a meal of roti and sabzi. You will be surprised to see the value-add that the simple tempering imparts to this easy preparation. South Indian cucumber carrot curd rice can be had chilled at home, or packed in a box for lunch. Also do try other exciting South Indian rice dishes like Bisi Bele Bhaat , Chitrana Rice and Sundal Rice. Tips to make carrot cucumber curd rice. 1. Always use curd that is fresh and not sour. 2. Leftover rice is best used for this recipe. 3. You can also add curry leaves in tempering. Enjoy carrot cucumber curd rice recipe | South Indian cucumber carrot curd rice | Indian curd rice with carrot | with step by step photos. | [To make carrot cucumber curd rice, put the rice in a large bowl and mash with a potato masher till smooth., Add the curds, milk, cucumber, carrots, coriander and salt and mix well. Keep aside., Heat the oil in a small pan and add the mustard seeds., When the seeds crackle, add the urad dal, red chillies and asafoetida and sauté for a few seconds., Pour this tempering over the rice mixture and mix well. Refrigerate for at least 1 hour., Serve the carrot cucumber curd rice chilled.] | [Energy, 226 cal, Protein, 5.3 g, Carbohydrates, 22 g, Fiber, 2.9 g, Fat, 11.2 g, Cholesterol, 0 mg, Vitamin A, 867.4 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.7 mg, Vitamin C, 5.8 mg, Folic Acid, 16.4 mcg, Calcium, 189 mg, Iron, 0.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 28.7 mg, Potassium, 134.5 mg, Zinc, 0.5 mg] | carrot-cucumber-curd-rice-south-indian-tiffin-recipe-22618r |
| rcp2877 | Carrot Dosa | Snacks | NA | [grated carrot, rice flour (chawal ka atta), grated coconut, sugar, chopped green chillies, curds (dahi), salt, oil, green chutney] | 15 mins | 30 mins | [Quick Evening Snacks, Evening Tea Snacks, Indian Tawa, Tava, Quick Snacks / Quick Starters, Quick Breakfast Indian, Indian snacks under 10 minutes] | 12Makes 12 dosas (12 dosa ) | Indian | A soft, pancake like dish made with rice flour and grated carrots, the Carrot Dosa is ideal for breakfast or as a snack any time you feel hungry as it can be prepared within minutes without much to do. The addition of grated coconut provides an energy boost and also lends softness to these pancakes. Have these pancakes fresh off the tava, and you will love the crisp yet soft feel of every bite. | [Combine all the ingredients along with 1¾ cups of water in a deep bowl and mix well to make a batter of pouring consistency., Heat a non-stick tava (griddle) and grease it lightly using a little oil., Pour a ladleful of the batter on the tava (griddle) and allow it to spread to make a 125 mm. (5") diameter circle., Cook the dosa using a little oil, on a medium till it turns golden brown in colour from both the sides., Repeat steps 2 to 4 to make 11 more dosas., Serve immediately with green chutney.] | [Energy, 97 cal, Protein, 1.2 g, Carbohydrates, 11.5 g, Fiber, 1.2 g, Fat, 4.8 g, Cholesterol, 1 mg, Sodium, 4.6 mg] | carrot-dosa-2877r |
| rcp37009 | Carrot Flower ( Vegetable Carvings) | NA | Veg | [orange carrot, banana] | 15 mins | 0 mins | [No Cooking Veg Indian, Island Party] | 1Makes 1 flower | Indian | Another simple flower decoration piece for your delicious meals! | [Peel the carrot and cut around 2” long and 1” wide rectangle. Place it vertically on a chopping board and make 4 cuts downwards till around 1 cm space is left at the bottom., Turn the carrot to make similar 4 cuts in the opposite direction to the previous cuts, immerse them in ice-cold water for 15 minutes to make it crisp., Remove 1 carrot strip from each end so as to get a good shape., Take a small piece of banana leaf and cut 5 pieces into a pentagon shape as shown, using scissors., Gently open the slits of the carrot. Arrange the banana leaf pieces and place the carrot on it., Make small v-shaped cuts on the side opposite to the tapering end of each the 5 piece.] | [Not Given] | carrot-flower--vegetable-carvings-37009r |
| rcp41790 | Carrot Fritters | Snacks | NA | [grated carrot, chopped capsicum, chopped spring onions, chopped coriander (dhania), chopped parsley, chopped garlic (lehsun), besan (bengal gram flour), cumin seeds (jeera), dry red chilli flakes (paprika), salt freshly ground black pepper (kalimirch), oil] | 15 mins | 20 mins | [Deep-fried Indian Starters, Evening Tea Snacks, Indian Birthday Party Kids, Kitty Party Snacks] | 16Makes 16 fritters | Indian | Crunchiness that will make you drool, flavour that will make you smack your lips, indeed the Carrot Fritters is a snack beyond comparison. Made of grated carrot, crunchy spring onions and capsicums, held together with besan and perked up with a range of spice powders and herbs, Carrot Fritters has a please-all taste and exciting mouth-feel. It can be enjoyed plain, with chutneys or with a luscious dip . You can also try other fritters like the Spicy Paneer Fritters and Baby Corn Fritters . | [Combine all ingredients in a deep bowl and mix well., Divide the mixture into 16 equal portions and shape each portion into a 25 mm. (1’) diameter flat round fritter., Heat the oil in a deep non-stick pan and deep-fry the fritters, a few at a time, till they turn golden brown in colour from both the sides. Drain on an absorbent paper., Serve immediately.] | [Energy, 38 cal, Protein, 0.7 g, Carbohydrates, 2.9 g, Fiber, 1 g, Fat, 2.7 g, Cholesterol, 0 mg, Vitamin A, 278.5 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 4.6 mg, Folic Acid, 7.2 mcg, Calcium, 12.8 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 6.4 mg, Potassium, 38.2 mg, Zinc, 0.1 mg] | carrot-fritters-41790r |
| rcp3398 | Carrot Garlic Chutney | NA | NA | [grated carrot, chopped garlic (lehsun), chilli powder, lemon juice, oil, salt] | 10 mins | 0 mins | [different kinds of Indian chutney, Mixer, Quick Chutneys] | Makes 0.5 cup (7 tbsp ) | Indian | With its sweet flavour and crunchy texture, carrots combine beautifully with garlic resulting in a delightful chutney that has a very garlicky taste. The wonderful work of carrots is further accentuated by the addition of zesty lemon juice and a dash of chilli powder too. It is important to grind this chutney coarsely for the best texture and flavour. | [Combine all the ingredients along with 2 tbsp of water in a mixer and blend to a coarse chutney., Transfer the chutney into an air-tight container, refrigerate use as required.] | [Energy, 15 cal, Protein, 0.2 g, Carbohydrates, 1.7 g, Fiber, 0.6 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 4.6 mg] | carrot-garlic-chutney-3398r |
| rcp3513 | Carrot Garlic Chutney ( Diabetic Recipe) | NA | Veg | [carrot, chopped garlic (lehsun), chilli powder, lemon juice, oil, salt] | 30 mins | 0 mins | [Punjabi Raita | Punjabi Chutney | Achar, different kinds of Indian chutney, Low Cal Pickles/ Sauces / Chutneys, No Cooking Veg Indian, Mixer, Diabetic recipes, Diabetic Accompaniments] | 1Makes 1 cup (14 tbsp ) | Punjabi | Carrots, garlic, chilli powder and lemon juice are combined to make a tasty accompaniment for rotis, parathas or a spread for sandwiches. Carrots are rich in fibre and vitamin a and the garlic is good to control the sugar and cholesterol levels in the blood. This chutney can be stored if refrigerated for upto a week. Enjoy this chutney with hot bajra turnovers. | [Sprinkle ½ teaspoon of salt on the grated carrots and leave aside for 30 minutes. Drain out the juice., Grind the garlic, chilli powder, lemon juice and the remaining ½ teaspoon of salt along with ¼ cup of water to a fine paste in a blender or a mortar and pestle., Combine the carrots, garlic paste and oil in a bowl and mix well., Serve immediately.] | [Energy, 9 cal, Protein, 0.1 g, Carbohydrates, 1.2 g, Fiber, 0.4 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 197.1 mg] | carrot-garlic-chutney--diabetic-recipe-3513r |
| rcp666 | Carrot Halwa ( Microwave) | NA | NA | [grated carrot, ghee, milk, sugar, mawa (khoya), cardamom (elaichi) powder] | 10 mins | 15 mins | [Punjabi Sweets, Traditional Indian Mithai, Microwave Desserts, Halwa, Microwave, Raksha - Bandhan, Mother's Day] | 2Makes 2 servings | Punjabi | microwave carrot halwa recipe | microwave gajar ka halwa | how to make carrot halwa in a microwave | gajar ka halwa microwave recipe | with 13 amazing images. microwave carrot halwa recipe | microwave gajar ka halwa | how to make carrot halwa in a microwave | gajar ka halwa microwave recipe is a quick famous Indian mithai ready in 15 minutes. Learn how to make microwave gajar ka halwa. To make microwave carrot halwa, heat the ghee in a microwave safe bowl and microwave on high for 15 seconds. Add the carrot, mix well and microwave on high for 2 minutes. Add the milk, sugar and khoya, mix well and microwave on high for 12 minutes, while stirring every 2 minutes. Add the cardamom powder and mix well. Serve warm. A cup of hot carrot halwa served at the end of a meal is so heavenly that it makes you forget the meal itself. The unique texture and rich flavour of this microwave gajar ka halwa will linger in your palate and memory for a long time thereafter, overshadowing the glory of even the best main course! Go smart with the gadgets and equipments you have. We show you how to use a wise combination of ingredients in the right proportions to make carrot halwa in a microwave within minutes using the microwave oven. You no longer need to sweat in the kitchen for a long time, to make your favourite mithai... Gajar ka halwa microwave recipe is a delicious dessert which has just the perfect sweetness, tinge of cardamom as flavour enhancer and khoya to add to its creamy texture. You can serve it warm as it is or with a scoop of vanilla ice-cream as enjoyed by many. Tips for microwave carrot halwa. 1. Prefer to grate the carrots thick than thin as they shrink in size on cooking. 2. Always crumble or grate the khoya before adding so it gets mixed easily. 3. After adding all the ingredients stir after every 2 minutes as mentioned in the recipe so the carrots cook uniformly. Enjoy microwave carrot halwa recipe | microwave gajar ka halwa | how to make carrot halwa in a microwave | gajar ka halwa microwave recipe | with step by step photos. | [To make carrot halwa, heat the ghee in a microwave safe bowl and microwave on high for 15 seconds., Add the carrot, mix well and microwave on high for 2 minutes., Add the milk, sugar and khoya, mix well and microwave on high for 12 minutes, while stirring every 2 minutes., Add the cardamom powder and mix well., Serve the carrot halwa warm.] | [Energy, 517 cal, Protein, 8.6 g, Carbohydrates, 64.6 g, Fiber, 2.9 g, Fat, 23.9 g, Cholesterol, 6 mg, Sodium, 30.6 mg] | carrot-halwa--microwave-666r |
| rcp40466 | Carrot Juice for Babies | NA | NA | [chopped carrot] | 5 mins | 0 mins | [Juicer and Hopper, Recipes for Weaning, Recipes for Weaning (8 to 9 months), Weaning foods at 7 months, Babies recipes, 6 to 18 months, Typhoid, Cancer Juices] | Makes 0.5 cup | NA | carrot juice for babies | how to make carrot juice for 6 month old baby | Indian baby food – carrot juice | homemade carrot juice | with 7 amazing images. A wonder veggie, rich in vitamins and other nutrients, carrots are also tasty enough to be liked by babies! Thanks to its natural sweetness and satiating consistency, this Carrot Juice for Babies is sure to be loved by your precious one too. It is important to make this Carrot Juice for Babies in a hopper to completely eliminate fibre and get a clear juice, as carrot’s fibre is not digestible at 7th month. When serving Carrot Juice for Babies the first time, prefer day time when they are fresh and are more open to trying out new foods. When serving it the first time, always look for allergies if any. Also remember to feed it immediately on making. Enjoy carrot juice for babies | how to make carrot juice for 6 month old baby | Indian baby food – carrot juice | homemade carrot juice with detailed step by step photos and video. | [To make carrot juice for babies, put a few carrots in a hopper at a time to obtain the juice., Serve the carrot juice for babies immediately.] | [Energy, 111 cal, Protein, 2.1 g, Carbohydrates, 24.5 g, Fiber, 10.2 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 82.2 mg] | carrot-juice-for-babies-40466r |
| rcp39015 | Carrot Melon Orange Juice, Kharbuja Gajar Santre ka Juice | BreakFast | NA | [chopped muskmelon (kharbooja), chopped orange, carrot cubes, lemon juice, ice-cubes] | 5 mins | 0 mins | [Breakfast, Indian Juices, Quick breakfast, Indian Independence Day, Juicer and Hopper, Quick Breakfast Indian, Low Calorie, Weight Loss] | 5Makes 5 glasses | Indian | carrot melon orange juice recipe | detox cantaloupe carrot orange juice | immunity boosting cantaloupe carrot juice | kharbuja gajar santre ka juice | with 14 amazing images. Start your day right or enjoy an afternoon pick-me-up with this refreshing and hydrating carrot melon orange juice. Learn how to make immunity boosting cantaloupe carrot juice. To make carrot melon orange juice, combine the muskmelon, orange and carrots in a mixer. Add the lemon juice, 1 cup of chilled water and ice-cubes. Blend till smooth. Serve carrot melon orange juice, immediately. Another unusual combination with fantastic results! Offset the somewhat bland taste and colour of muskmelon in this juice by adding vibrantly hued oranges and carrots in kharbuja gajar santre ka juice. And what you get is an immunity boosting cantaloupe carrot juice with the benefits of vitamin A and vitamin C. Both these nutrients have multiple health benefits from assisting in healthy vision to having a glowing, wrinkle free skin. They further also reduce inflammation in the body and help ward off free radicals which can otherwise be a cause of many chronic diseases like cancer and heart disease. This detox cantaloupe carrot orange juice is a wise choice when you have over eaten the previous night and want to detox your body. You can begin your day with this magical multi-nutrient drink. This carrot melon orange juice is also a wise choice for senior citizens and kids to make up for their nutrient needs of the day. It is easy to swallow and amazingly tasty! Weight-watchers and heart patients can benefit from its fibre by using a high quality blender and by avoiding straining. It is also advisable for them to avoid the use of sugar. With 49 calories per glass, this detox cantaloupe carrot orange juice can be had in between meals or as a small evening snack. Health Tips for carrot melon orange juice. 1. Use sweet melons to avoid the use of sugar. 2. We do not recommend this juice for diabetes. Enjoy carrot melon orange juice recipe | detox cantaloupe carrot orange juice | immunity boosting cantaloupe carrot juice | kharbuja gajar santre ka juice | with step by step photos.. | [To make carrot melon orange juice, combine the muskmelon, orange and carrots in a mixer., Add the lemon juice, 1 cup of chilled water and ice-cubes., Blend till smooth., Serve carrot melon orange juice, immediately.] | [Energy, 36 cal, Protein, 0.6 g, Carbohydrates, 7.9 g, Fiber, 1.5 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 84.1 mg] | carrot-melon-orange-juice-kharbuja-gajar-santre-ka-juice-39015r |
| rcp3503 | Carrot Methi Subzi ( Delicious Diabetic Recipe) | NA | Veg | [carrot cubes, chopped fenugreek (methi), oil, cumin seeds (jeera), chopped onions, chopped green chillies, chopped garlic (lehsun), turmeric powder (haldi), coriander (dhania) powder, salt, parathas, rotis] | 10 mins | 12 mins | [Indian Veg Recipes, Sukhi Sabzis, Low Cal Subzis, Saute, Non Stick Kadai Veg, Quick Sabzis, Healthy Indian Acidity recipes] | 4Makes 4 servings | Indian | gajar methi sabzi recipe | sabzi for diabetes | carrot and fenugreek vegetable Indian style | healthy carrot methi sabzi | with 14 amazing images. gajar methi sabzi recipe is a daily fare served as an accompaniment to whole wheat rotis. Learn how to make carrot and fenugreek vegetable Indian style. Carrot and fenugreek vegetable Indian style is a great combination of textures and fragrant, spicy flavours that has the added advantage of being quick to make. The sweetness of carrot and slight bitterness of fenugreek leaves lends a perfect contrast in texture, taste and flavours. To make gajar methi sabzi, heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the onions and sauté on a medium flame for 1 minute. Add the green chillies and garlic, mix well and sauté on a medium flame for 30 seconds. Add the fenugreek leaves, turmeric powder, coriander powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the carrots, salt and 1 cup of water, mix well and cover and cook for 7 to 8 minutes, while stirring occasionally. Serve hot with whole wheat parathas or rotis. Carrots are enriched with vitamin A, vitamin C and fibre and that’s what makes this healthy carrot methi sabzi so nutritious. Fibre helps to maintain a healthy gut, while the 2 vitamins are needed to guard our body cells from the attack of harmful free radicals, bacteria and virus. Methi, also called as fenugreek leaves, is a good source of fibre too along with iron – a key nutrient again. It is necessary for proper supply of oxygen to all parts of our body. This sabzi for diabetes also can be included in a heart patient’s menu. Not being loaded with excess fat, it is perfect for weight-watchers and women with PCOS who are aiming a trimmed waist line. The garlic used in the recipe adds its own health touch of anti-inflammatory properties. Tips for gajar methi sabzi. 1. Chop carrots into uniform shaped pieces, not too big nor too small in size. 2. Always select bunches of methi that are fresh and green in colour. Avoid if they are yellow or very dry textured. 3. Cool it well and you can pack and carry in your tiffin as a healthy lunch too. Enjoy gajar methi sabzi recipe | sabzi for diabetes | carrot and fenugreek vegetable Indian style | healthy carrot methi sabzi | with step by step images below. | [To make carrot methi subzi, heat the oil in a non-stick kadhai and add the cumin seeds., When the seeds crackle, add the onions and sauté on a medium flame for 1 minute., Add the green chillies and garlic, mix well and sauté on a medium flame for 30 seconds., Add the fenugreek leaves, turmeric powder,coriander powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the carrots, salt and 1 cup of water, mix well and cover and cook for 7 to 8 minutes, while stirring occasionally., Serve the carrot methi subzi hot with whole wheat parathas or rotis.] | [Energy, 55 cal, Protein, 1.2 g, Carbohydrates, 6.6 g, Fiber, 2.6 g, Fat, 2.7 g, Cholesterol, 0 mg, Sodium, 21.6 mg] | carrot-methi-subzi--delicious-diabetic-recipe-3503r |
| rcp35081 | Carrot Methi Subzi ( Vitamin A and Vitamin C Rich Recipe ) | NA | NA | [chopped carrots, chopped fenugreek (methi), cumin seeds (jeera), chopped onions, chopped green chillies, large clove garlic, chopped ginger (adrak), turmeric powder (haldi), coriander (dhania), oil, salt] | 10 mins | 12 mins | [Punjabi Sabzis, Indian Independence Day, Indian Party, Non-stick Pan, Quick Sabzis, Antioxidant Rich Indian] | 4Makes 4 servings | Punjabi | carrot methi sabzi recipe | gajar methi sabzi | healthy Indian sabzi | low calorie carrot methi sabzi is a nourishing sabzi which can be served for lunch or dinner. Learn how to make carrot methi sabzi. carrot methi sabzi is made from simple ingredients like carrots, methi, onions and Indian spices. To make carrot methi sabzi, chop the carrots and methi leaves and keep ready. Heat the oil and temper with cumin seeds. Add onions, ginger and green chillies and saute for 2 minutes. Add fenugreek leaves and saute for 2 minutes. Add the carrots, turmeric powder, coriander powder, salt and 1 cup of water, mix well, cover and cook over a slow flame till all the moisture has evaporated and the carrots are tender. Carrots are one of the richest sources of carotenoids after fruits like mangoes and papaya. Fenugreek too is high in antioxidants, vitamin A and vitamin C. Gajar methi sabzi is a great recipe that boosts immunity, eat this often for a stronger you. One of our members found this healthy carrot methi sabzi great for her kid with eye problem as it has good Vitamin A content. Rich in fibre, this carrot methi sabzi is a healthy addition to diabetic as well as heart patients' diets. It will help manage blood sugar and cholesterol levels. The fiber in this low calorie gajar methi sabzi will also help to keep constipation at bay. Tips for carrot methi sabzi. 1. Do not chop the carrots very finely, else the crunchiness will go away. 2. Do not overcook the fenugreek leaves. 3. Cover with a lid and cook the subzi to reduce some cooking time. 4. Remember to keep cooking on a slow flame so as to avid the sabzi from burning. This healthy Indian sabzi tastes delicious when served hot with phulkas and curd. Enjoy carrot methi sabzi recipe | gajar methi sabzi | healthy Indian sabzi | low calorie sabzi | with detail recipe below. | [To make carrot methi sabzi recipe, heat the oil in a non-stick kadhai and add the cumin seeds., When they crackle, add the onions, green chillies, garlic and ginger and sauté on a medium flame for 2 minutes., Add the fenugreek leaves and sauté on a medium flame for another 2 minutes., Add the carrots, turmeric powder, coriander powder, salt and 1 cup of water, mix well, cover and cook over a slow flame till all the moisture has evaporated and the carrots are tender., Serve the carrot methi sabzi hot with phulkas.] | [Energy, 79 cal, Protein, 1.6 g, Carbohydrates, 11.7 g, Fiber, 4.8 g, Fat, 2.8 g, Cholesterol, 0 mg, Sodium, 39.1 mg] | carrot-methi-subzi--vitamin-a-and-vitamin-c-rich-recipe--35081r |
| rcp22228 | Carrot Onion Soup | NA | Veg | [chopped carrot, chopped onions, olive oil, chopped apple, salt, dried mixed herbs, low fat milk, freshly ground black pepper (kalimirch)] | 15 mins | 20 mins | [Comfort Foods, Thick / Creamy Indian Soups, Low Cal Soups, Jhat-Pat Soup, Non-stick Pan, Quick Vegetarian Soups, Home Remedies] | 4Makes 4 servings | Indian | carrot onion soup recipe | healthy onion carrot soup | spiced onion carrot soup | Indian onion carrot soup with herbs | with 20 amazing images. Carrot Onion Soup is a hearty soup made with a unique combination of ingredients. What is so new about combining carrot and onions in healthy onion carrot soup ? Look a little further to discover that this lovely Indian onion carrot soup with herbs also features apples, which brings about a beautiful balance in both flavour and texture. To make spiced onion carrot soup, heat very little olive oil in a pressure cooker and sauté onions in it. When done, add carrot, apple, salt and water and pressure cook for 3 whistles. Once the cooker cools down slightly, blend it in a mixer till smooth. Transfer to a broad pan and add some flavours to it by way of pepper powder, mixed herbs and salty. Also add some milk to it. Milk adds a dimension of richness to this awesome soup, while a seasoning of dried herbs gives it an aesthetic flavour. Finally boil for 3 minutes and the healthy soup is ready for serving. This Indian onion carrot soup with herbs gives you loads of protein and calcium from milk. This will nourish all the cells and tissues of the body. The soup also adds huge quantities of vitamin A from the carrot. What’s more from health view is that this spiced onion carrot soup is filled with fiber too as the soup has not been strained. Fiber acts as a ‘broom’ and helps in cleaning the digestive system, thus preventing constipation. It is a boon for weight watchers too. It keeps them satisfied for long hours thus avoiding junk eating. Start your meal with this hearty carrot onion soup soup! Enjoy carrot onion soup recipe | healthy onion carrot soup | spiced onion carrot soup | Indian onion carrot soup with herbs | with step by step photos. | [To make carrot onion soup, heat the oil pressure cooker on a medium flame and when hot, add the onions and sauté on a medium flame for 2 minutes., Add the carrot, apple, little salt and 1½ cups of water, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Cool slightly and blend in a mixer till smooth., Transfer the mixture into a deep non-stick pan, add the mixed herbs, milk, ½ cup of water, salt and pepper powder, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Serve the carrot onion soup hot.] | [Energy, 68 cal, Protein, 1.7 g, Carbohydrates, 12.1 g, Fiber, 3.2 g, Fat, 1.5 g, Cholesterol, 0 mg, Sodium, 38.1 mg] | carrot-onion-soup-22228r |
| rcp3001 | Carrot Pickle, Instant Gajar ka Achar | NA | NA | [carrot, nigella seeds (kalonji), split fenugreek seeds (methi na kuria), split mustard seeds (rai na kuria), asafoetida (hing), chilli powder, turmeric powder (haldi), salt, mustard (rai / sarson) oil] | 10 mins | 2 mins | [Punjabi Raita | Punjabi Chutney | Achar, Pickles / Achar, Indian Party, Quick Pickles / Aachar] | 4Makes 4 servings | Punjabi | carrot pickle recipe | instant gajar ka achar | Gujarati, North Indian carrot pickle | with 18 amazing images. carrot pickle recipe is actually a instant gajar ka achar which is a North Indian carrot pickle. Here we have got you a delicious and a very simple carrot pickle recipe that is popular in Gujarat and North India. Pickles and achar are essential part of Indian meals. instant gajar ka achar have strength to enhance your simplest meals and make them flavorful. Pickle in a minute? Believe it or not, this yummy instant carrot pickle needs just a few minutes of your time. While people tend to think and assume of pickle making process as a long and tiring one, we offer a tasty and easy carrot pickle which can be prepared and relished in a jiffy. instant gajar ka achar is super quick and easy to make. Even an amateur cook cannot go wrong with this recipe. All you need to do is combine carrot, kalonji, split fenugreek seed and mustard seed, asafoetida, chili powder, turmeric powder and salt. Further, heat some mustard oil and pour over the carrot mixture. Mix well and your carrot pickle is ready to be relished! Make sure you use Indian or red carrot to prepare this pickle! To make the perfect instant gajar ka achar firstly buy the perfect carrot. Carrot should be firm, smooth, relatively straight and bright in color. Avoid carrots that are excessively cracked or bruised. You can serve the instant carrot pickle as a side dish with any meal. It will surely add a zingy flavor to your food. Gajar ka achar goes really well with theplas, parathas and low cal rotis. Enjoy carrot pickle recipe | instant gajar ka achar | Gujarati, North Indian carrot pickle with detailed step by step recipe photos and video below. | [To make carrot pickle, combine all the ingredients, except the oil, in a bowl and mix well. Keep aside., Heat the mustard oil in a small pan, add it to the carrot mixture and mix well., Serve the carrot pickle immediately or keep refrigerated till use., This carrot pickle stays fresh for 3 to 4 days., Indian or red carrots are ideal to use for this pickle.] | [Energy, 65 cal, Protein, 0.3 g, Carbohydrates, 3.3 g, Fiber, 1.4 g, Fat, 5.6 g, Cholesterol, 0 mg, Sodium, 11.2 mg] | carrot-pickle-instant-gajar-ka-achar-3001r |
| rcp37935 | Carrot Pinwheel Sandwich | Snacks | NA | [bread, grated carrot, butter, mustard (rai / sarson) powder, salt] | 5 mins | 0 mins | [Italian Appetizers, Sandwich Recipes, Evening Tea Snacks, Christmas, Kitty Party Snacks] | 6Makes 6 pin wheels | Italian | Carrot Pinwheel Sandwich, simple slices of bread transform into colourful pinwheels in this recipe. While we have used carrot butter for the Pin Wheel Sandwich, you can also use green chutney, flavoured mayonnaise or even jam for the filling. When served at parties these colourful and tasty pinwheel sandwiches will have your guests reaching for more. | [Combine all the ingredients in a bowl, except the bread slices and mix well., Divide this topping into 6 equal portions and keep aside., Trim the edges of each of the bread slice and roll them out thinly using a rolling pin., Place a rolled bread slice on a dry, flat surface and spread a portion of the topping evenly over it., Carefully lift one end of the bread slice and roll it up tightly till the other end to make a roll., Repeat the steps 4 and 5 to make 5 more pinwheels., Cut each pinwheel into 3 equal portions., Serve immediately.] | [Energy, 82 cal, Protein, 1.6 g, Carbohydrates, 11.2 g, Fiber, 0.3 g, Fat, 3.4 g, Cholesterol, 0 mg, Vitamin A, 266.6 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 0.2 mg, Folic Acid, 1.1 mcg, Calcium, 8.1 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 35.7 mg, Potassium, 9 mg, Zinc, 0 mg] | carrot-pinwheel-sandwich-37935r |
| rcp33606 | Carrot Pinwheels ( Finger Foods for Kids ) | Snacks | NA | [grated carrot, cheese spread, chopped celery (ajmoda), tomato ketchup, salt, bread] | 5 mins | 0 mins | [Quick Evening Snacks, Sandwich Recipes, Indian Birthday Party, Quick Snacks / Quick Starters, Indian Birthday Party Kids] | 12Makes 12 pinwheels (12 pinwheel ) | Indian | carrot pinwheels | carrot sandwich rolls recipe | carrot stuffed sandwich roll | Indian carrot snack. carrot pinwheels is a perfect party starter when it comes to kids. Made from simple ingredients like carrots, cheese spread and bread slices this Indian carrot sandwich roll is easy and quick to make. Learn how to make carrot stuffed sandwich roll. These carrot stuffed sandwich rolls make a nice snack for your little one when he is hungry or just in the mood to nibble on something. You can replace the carrot and celery with other grated veggies, grated apple etc in these carrot pinwheels and use whole wheat bread instead of plain flour bread making it filling and nutritious too. To make, carrot sandwich rolls, make the topping first. For that combine carrot, cheese spread, celery, ketchup, salt and pepper and mix very well. Then trim the edges of each of the bread slices and roll them out thinly using a rolling pin. Place a rolled bread slice on a dry, flat surface and spread a portion of the topping evenly over it. Carefully lift one end of the bread slice and roll it up tightly till the other end to make a roll. Carrot pinwheels are ready! Tips for carrot sandwich rolls. 1. Use absolutely fresh bread for the recipe, else the bread will break while rolling. 2. For adults, tomato ketchup can be replaced with Schezwan sauce or any other spicy garlic sauce. 3. Remember to serve carrot pinwheels immediately. Learn to make carrot pinwheels | carrot sandwich rolls recipe | carrot stuffed sandwich roll | Indian carrot snack | with step by step photos and video below. | [Combine all the ingredients in a bowl, except the bread slices, and mix well., Divide this topping into 6 equal portions and keep aside., Trim the edges of each of the bread slice and roll them out thinly using a rolling pin., Place a rolled bread slice on a dry, flat surface and spread a portion of the topping evenly over it., Carefully lift one end of the bread slice and roll it up tightly till the other end to make a roll., Repeat the steps 4 and 5 to make 5 more pinwheels., Cut each pinwheel into 2 equal portions diagonally., Serve immediately., Use only fresh bread slices or else they break while rolling. However if the bread slice is a little stale, steam it for a while before rolling them.] | [Energy, 44 cal, Protein, 1.5 g, Carbohydrates, 6.7 g, Fiber, 0.4 g, Fat, 1.2 g, Cholesterol, 3.9 mg, Vitamin A, 146.5 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 0.6 mg, Folic Acid, 1.5 mcg, Calcium, 9.1 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 49 mg, Potassium, 9.7 mg, Zinc, 0 mg] | carrot-pinwheels--finger-foods-for-kids--33606r |
| rcp30921 | Carrot Rice | NA | NA | [long grained rice (basmati), ghee, cinnamon (dalchini), cloves (laung / lavang), whole peppercorns (kalimirch), cardamoms (elaichi), fennel seeds (saunf), sliced onions, grated carrot, salt] | 15 minutes | 20 minutes | [Traditional Indian Rice Recipes] | 4Serves 4. | Indian | Of all the pulao prepared in the Punjab this is perhaps one that is most commonly served. It looks good, tastes good and does not require much time or effort to prepare. During winter in Punjab, ripe red and juicy carrots are in profusion and all sorts of dishes are prepared with them. Choose bright red carrots for this dish, which will impart a lovely red colour to the pulao. The subtle blend of Punjabi spices such as saunf, elaichi and dalchini are a treat for your taste buds. Serve this pulao steaming hot with fresh curds. | [Clean, wash and soak the rice for 10 minutes. Drain and keep aside., Put 2½ cups of water to boil., Heat the ghee in a pressure cooker, add the cinnamon, cloves, peppercorns, cardamoms, fennel seeds and onions and sauté till the onions turn translucent., Add the rice, carrots and salt and sauté for 5 minutes., Add the hot water and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Separate each grain of rice lightly with a fork., Serve hot.] | [Energy, 256 cal, Protein, 3.9 g, Carbohydrates, 44.8 g, Fiber, 3.2 g, Fat, 6.8 g, Cholesterol, 0 mg, Vitamin A, 474.3 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 1.2 mg, Vitamin C, 1.1 mg, Folic Acid, 7.8 mcg, Calcium, 24.7 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 8 mg, Potassium, 28.5 mg, Zinc, 0.8 mg] | carrot-rice-30921r |
| rcp40464 | Carrot Soup for Babies | NA | NA | [chopped carrot] | 3 mins | 15 mins | [Pressure Cooker, Presssure Cooker Soups, Babies recipes, 6 to 18 months, Home Remedies, Indian Home Remedies Diarrhoea, Jaundice Indian Food, Jaundice Recovery Diet] | 1Makes 0.75 cup | Indian | carrot soup for babies | carrot soup recipe for 6 month old babies | how to make carrot soup for babies | gajar ka soup for babies | with 11 amazing images. Carrot has a very baby-friendly flavour, which is sweet and soothing. That is what makes this nutritious and vividly-coloured Carrot Soup for babies a great hit with your little one. With ample vitamins, this Gajar Soup for Babies will do wonders for your baby’s vision and skin, so it is an essential addition to the menu. You can alternate between Carrot Soup for Babies and Beetroot Soup for Babies for some time; and then you can move on to a more exciting combination of both together which is Beetroot and Carrot Soup for Babies. Enjoy carrot soup for babies | carrot soup recipe for 6 month old babies | how to make carrot soup for babies | gajar ka soup for babies with detailed step by step photos below. | [To make carrot soup for babies combine the carrot and 1 cup of water in a pressure cooker, mix well and pressure cook for 4 whistles., Allow the steam to escape before opening the lid., Cool slightly and blend in a mixer till smooth., Strain the mixture using a strainer., Serve the carrot soup for babies lukewarm.] | [Energy, 37 cal, Protein, 0.7 g, Carbohydrates, 8.2 g, Fiber, 3.4 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 27.4 mg] | carrot-soup-for-babies-40464r |
| rcp1340 | Carrot Soup, Gajar Soup Recipe | NA | Veg | [chopped carrot, chopped onions, yellow moong dal (split yellow gram), low fat milk, salt] | 10 mins | 13 mins | [Comfort Foods, Low Cal Soups, Mixer, Non-stick Pan, Quick Vegetarian Soups, Vitamin A Rich, Beta Carotene, Retinol, High Fiber] | 4Makes 4 servings | NA | healthy carrot soup recipe | carrot and yellow moong dal soup | Indian style creamy carrot soup | easy healthy gajar ka soup | with 12 amazing images. healthy carrot soup is an antioxidant filled soup for one and all. Learn how to make Indian style creamy carrot soup. To make healthy carrot soup, combine the carrots, onions, moong dal and ¼ cup of water in a pressure cooker, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Keep aside to cool completely. Once cooled, transfer the mixture into a mixer and blend to a smooth purée. Transfer the mixture into a deep non-stick pan, add the milk, ½ cup of water, salt and pepper, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve hot. This mildly-flavoured zero oil carrot and yellow moong dal soup is an ideal start to a light dinner. Carrots have a large amount of vitamin A, an excellent antioxidant that cleanses your body of free-radicals. Prepared with low-fat milk, this easy healthy gajar ka soup features surprisingly low on the calorie meter too. Those aiming trimmed waistlines and looking forward to maintaining a healthy heart, can include this nourishing soup in their meals. The quercetin in onions will further promote production of HDL (good cholesterol) and lower total cholesterol in the body. Thickened smartly with protein-rich moong dal, and flavoured with onions and black pepper, the Indian style creamy carrot soup is indeed a very tasty way to stay young and energetic. The moong dal is also a good source of calcium and phosphorus – the twin pillars of our bones. Not being strained, this soup lends 3.8 g fibre per serving too! That’s an additional health boost. Enjoy healthy carrot soup recipe | carrot and yellow moong dal soup | Indian style creamy carrot soup | easy healthy gajar ka soup | with step by step photos and recipe below. | [To make carrot soup, combine the carrots, onions, moong dal and ¼ cup of water in a pressure cooker, mix well and pressure cook for 4 whistles., Allow the steam to escape before opening the lid. Keep aside to cool completely., Once cooled, transfer the mixture into a mixer and blend to a smooth purée., Transfer the mixture into a deep non-stick pan, add the milk, ½ cup of water, salt and pepper,mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve the carrot soup hot.] | [Energy, 71 cal, Protein, 3.1 g, Carbohydrates, 14 g, Fiber, 3.8 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 47.8 mg] | carrot-soup-gajar-soup-recipe-1340r |
| rcp6224 | Carrot Spinach and Parsley Vegetabe Juice | NA | Veg | [carrot cubes, chopped spinach (palak), chopped parsley, chopped celery (ajmoda), lemon juice, ice-cubes] | 5 mins | 0 mins | [Mixer, Juicer and Hopper, Forever Young Diet, Anti Aging Indian Diet, Gluten Free Veg Indian, Marathoners, Endurance Athletes, Triathlete, Vitamin C Rich Indian recipes, Vitamin A Rich, Beta Carotene, Retinol] | 4Makes 4 glasses | Indian | carrot, spinach and parsley juice recipe | Indian carrot parsley juice | spinach carrot celery juice for detox | with 18 amazing images. carrot, spinach and parsley juice recipe | Indian carrot parsley juice | spinach carrot celery juice for detox is a healthy concoction which can help flush toxins from your body. Learn how to make Indian carrot parsley juice. Juices are a good way of keeping up your veggie consumption even on busy days. You can quickly prepare a glassful of Indian carrot parsley juice and slurp it up in a jiffy, or even carry it along in a leak-proof container to relish on-the-go. While we have used spinach and parsley, you can also use other greens of your choice. However, make sure you toss in a little lemon juice because they pep up the flavour of the spinach carrot celery juice for detox remarkably. The refreshing veggies (carrot, spinach, parsley, celery) combine to make a super carrot, spinach and parsley juice which is rich in fibre to keep a check on blood cholesterol levels. Carrots and spinach have been credited with antioxidants like beta carotene, lutein, xanthin etc. which help to fight the harmful free radicals in the body. These together also contribute to eye, hair and skin health. They help add glow to skin and prevent the onset of age related eye diseases. Sip on this healthy spinach carrot celery juice for detox at any time during the day or include it as a part of breakfast and top up your nutrition quotient. Tips for carrot, spinach and parsley juice. 1. Since the juice is not strained, ensure to peel the carrots. 2. Since parsley and celery are difficult to find at times, you can replace them with fresh mint leaves. Enjoy carrot, spinach and parsley juice recipe | Indian carrot parsley juice | spinach carrot celery juice for detox | with step by step below. | [To make carrot, spinach and parsley juice in vitamix, combine the carrots, spinach, parsley, celery, lemon juice and 2½ cups of water and ice cubes in a high quality blender jar (like vitamix) and blend well till smooth and frothy., Serve immediately., Add the carrot cubes, chopped spinach, chopped parsley and chopped celery sticks a few at a time in the juicer., Add lemon juice and mix well., Add 3 ice-cubes in each of the 4 glasses and pour equal quantities of juice over it. Note that some amount of fiber will be lost while making juice in a juicer., Serve carrot, spinach and parsley juice immediately.] | [Energy, 28 cal, Protein, 0.7 g, Carbohydrates, 5.9 g, Fiber, 2.3 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 23.9 mg] | carrot-spinach-and-parsley-vegetabe-juice-6224r |
| rcp7594 | Carrot, Apple-n-date Sandwich | Snacks | NA | [brown bread, grated carrot, thousand island dressing, apple, chopped dates (khajur), cheese spread, fresh cream, salt] | 5 mins | 0 mins | [Quick Evening Snacks, Sandwich Recipes, Healthy Foods for Kids, Kids After School] | 4Makes 4 servings | NA | An unusual combination of ingredients makes these sandwiches quite unique. | [Apply the carrot spread on 4 bread slices. Sandwich with 4 more slices of bread to make 4 sandwiches., Spread a layer of the apple spread on the sandwiched slices and sandwich with the remaining 4 bread slices. Cut each sandwich into 4 triangles and serve immediately.] | [Not Given] | carrot-apple-n-date-sandwich-7594r |
| rcp22251 | Carrot, Cabbage, Pineapple and Paneer with Low Cal Thousand Island Dressing | NA | NA | [curds (dahi), sugar, tomato ketchup, chilli sauce, chopped onions, chopped capsicum, chopped green chillies, salt, paneer (cottage cheese), lettuce, shredded cabbage, grated carrot, chopped pineapple] | 15 mins | 0 mins | [Indian Salads with dressing, Healthy Heart Salads Raitas, Zero Oil International Recipes] | 4Makes 4 servings (4 serving ) | Indian | Traditionally, the thousand island dressing calls for oil. I have modified and made it low cal by using low fat curds, vegetables, chilli sauce and tomato sauce. I am sure you will not miss the original dressing, as its healthier version tastes the same. To relish it the most, pour the chilled dressing just before serving. | [Combine all the ingredients and whisk well. Refrigerate to chill., Combine the paneer and pineapple in a bowl and refrigerate to chill., Put the lettuce, cabbage and carrot in a vesselful of ice-cold water., Drain, wrap in a muslin cloth and refrigerate till ready to serve., To serve, add the lettuce, cabbage and carrots in the bowl containing paneer and pineapple. Pour the dressing on top and toss well., Serve immediately.] | [Energy, 107 cal, Protein, 4.8 g, Carbohydrates, 13.3 g, Fiber, 2.3 g, Fat, 3.9 g, Cholesterol, 4 mg, Sodium, 829 mg] | carrot-cabbage-pineapple-and-paneer-with-low-cal-thousand-island-dressing-22251r |
| rcp5232 | Carrot, Green Peas Creamy Sandwich, Creamy Toast Sandwich | BreakFast | NA | [toasted whole wheat bread slices, grated carrot, boiled and coarsely mashed green peas, cheese spread, chopped green chillies, chopped garlic (lehsun), salt] | 10 mins | 0 mins | [Breakfast Sandwiches, Sandwich Recipes, Kids After School, Kids High Energy Indian Foods, Kids Weight Gain] | 4Makes 4 sandwiches | Indian | A gooey spread of mixed veggies and cheese adds charm to crisp toasted bread. The contrast between the texture of the bread and the spread is very appealing, and so is the exciting flavour contributed by ginger and green chillies. Mashed green peas give a nutty taste and vibrant colour to the spread, making it all the more attractive. Make sure you serve the Carrot, Green Peas Creamy Sandwich immediately after preparation in order to enjoy the crunch of the toast – if eaten later, it will turn soggy and ruin the impact that the sandwich creates. You can also try other unique sandwiches like the Potato Tikki Sandwich or Rajma and Cheese Grilled Sandwich . | [Divide the stuffing into 4 equal portions. Keep aside., Place 2 toasted bread slices on a clean, dry surface and spread a portion of the stuffing on 1 toasted bread slice and spread it evenly., Sandwich it using another toasted bread slice and press it lightly., Cut the sandwich diagonally into 2 equal portions., Repeat steps 2 to 4 to make 3 more sandwiches., Serve immediately.] | [Energy, 199 cal, Protein, 7.5 g, Carbohydrates, 25.8 g, Fiber, 1.3 g, Fat, 7.2 g, Cholesterol, 23.1 mg, Sodium, 283.2 mg] | carrot-green-peas-creamy-sandwich-creamy-toast-sandwich-5232r |
| rcp41534 | Carrot, Spinach, Orange and Cucumber Drink, Ibs Recipe | NA | NA | [chopped carrot, chopped spinach (palak), chopped orange, chopped cucumber] | 5 mins | 0 mins | [Indian Juices, Juicer and Hopper, Irritable Bowel Syndrome (IBS)] | 2Makes 2 small glasses | Indian | Bubbling with a blast of freshness, this amazing combination of fruits and veggies is sure to put you on the right track! The Cucumber, Spinach, Orange and Cucumber Drink is quite easy to make and light on the stomach too. When you do not feel like having a heavy snack, go for this great juice. Ideal for those with IBS , this simple juice can be made any time, without much fuss. Relish it immediately before it discolors. | [Add the carrot, spinach, orange and cucumber a few at a time in a hopper., Pour the drink in 2 individual glasses and serve immediately.] | [Energy, 76 cal, Protein, 1.6 g, Carbohydrates, 16.2 g, Fiber, 5.9 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 49.3 mg] | carrot-spinach-orange-and-cucumber-drink-ibs-recipe-41534r |
| rcp39018 | Carrot, Tomato and Beetroot Juice | BreakFast | NA | [carrot juliennes, tomato segments, beetroot, salt, ice-cubes] | 5 mins | 0 mins | [Healthy Indian Recipes, Breakfast, Indian Juices, Quick breakfast, Low Cal Breakfast, Juicer and Hopper, Forever Young Diet, Anti Aging Indian Diet] | 4Makes 4 small glasses | Indian | beetroot carrot tomato juice recipe | healthy Indian carrot tomato beetroot juice | vegetable juice for weight loss | homemade beet carrot tomato juice | with 4 amazing images. Beetroot carrot tomato juice is a nourishing potion especially for early mornings. Try this healthy Indian carrot tomato beetroot juice and you are sure to get rejuvenated. Learn how to make vegetable juice for weight loss. To make homemade beet carrot tomato juice, you just need to buy fresh veggies and wash and chop them as mentioned in the recipe. Then add them one by one to the juicer and collect the juice in the juicer jar. Add a pinch of salt if you like. Carrots in healthy Indian carrot tomato beetroot juice are a good source of vitamin A which help in a clear and good vision. They lend slight sweetness to the juice. The carotenoids present in them is a key element to preventing many types of cancer too. Vegetable juice for weight loss also has loads to beet. This not only gives a bright colour to the juice, but also works as an antioxidants to fight free radicals and protect your heart. The credit of both the colour and health benefits goes to the compound ‘betalain’ present in it. Tomatoes in homemade beet carrot tomato juice, on the other hand, are a good source of vitamins A and C along with lycopene. This helps to build your immunity and fight a host diseases to keep your body fit and fine. Whether you have a kid, an adult, pregnant women or a senior citizen – you can enjoy this healthy juice. Diabetics be slightly cautious with this drink as most of the juices are a concentrated source of energy and may shoot up the blood sugar levels. Enjoy beetroot carrot tomato juice recipe | healthy Indian carrot tomato beetroot juice | vegetable juice for weight loss | homemade beet carrot tomato juice | with step by step photos. | [Add the carrots, tomato and beetroot a few at a time in a hopper., Add the salt to the juice and mix well., Pour equal quantities of the carrot, tomato and beetroot juice into 4 individual glasses., Serve the carrot, tomato and beetroot juice immediately topped with 2 ice-cubes in each glass.] | [Energy, 31 cal, Protein, 0.8 g, Carbohydrates, 6.5 g, Fiber, 2.7 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 24.3 mg] | carrot-tomato-and-beetroot-juice-39018r |
| rcp22219 | Cauliflower and Bajra Roti, Bajra Gobi Paratha | BreakFast | NA | [bajra (black millet) flour, grated cauliflower, chopped spring onions whites, chopped spring onion greens, chopped coriander (dhania), ginger-green chilli paste, grated garlic (lehsun), salt, bajra (black millet) flour, oil] | 10 mins | 30 mins | [Tava, Diabetic recipes, Healthy Heart, Iron Rich Indian recipes, Low Cholesterol, Low Calorie, Weight Loss, Healthy Indian Breakfast] | 6Makes 6 rotis | Indian | cauliflower and bajra roti recipe | bajra gobi paratha | healthy veg paratha with spring onions | with 30 amazing images. cauliflower and bajra roti recipe | bajra gobi paratha | healthy veg paratha with spring onions is a nutritious Indian staple food. Learn how to make bajra gobi paratha. To make cauliflower and bajra roti, combine all the ingredients and knead into a soft-smooth dough, using enough water. Divide the dough into 6 equal portions. Roll out one portion of the dough into a circle of 100 mm. (4") diameter. Heat a non-stick tava (griddle) using 1/4 tsp of oil. Place the roti on it and cook it, using 1/4 tsp of oil, till it turns golden brown in colour from both the sides. Repeat steps 3 to 5 to make 5 more parathas. Serve immediately. Don't settle for bland bajra rotis! Feast on these delicious bajra gobi paratha instead. The grated garlic and spring onions really rev up the flavour of these rotis. Bajra and Cauliflower Roti can be enjoyed with just chutney and pickle or with a bowl of dal for a satiating meal. A bowl of curd with healthy veg paratha with spring onions is also a perfect meal combo for diabetics, heart patients and weight watchers. The fibre from bajra will help in managing blood sugar and blood cholesterol levels and the antioxidants from spring onions and garlic will exhibit antioxidant property, thus protecting organs of the body. Tips for cauliflower and bajra roti. 1. Use a spatula to press down on the paratha to cook it evenly. 2. You can cook 2 rotis at one time on the tava. 3. To grate cauliflower, wash and clean the cauliflower thoroughly. Grate the cauliflower by holding the whole cauliflower with the stem against the thickest holes of a grater and grate it by pushing it downwards using the force of your hands. The florets should quickly crumble away to rather fine bits, leaving you with the tougher stem. Enjoy cauliflower and bajra roti recipe | bajra gobi paratha | healthy veg paratha with spring onions | with step by step photos. | [To make cauliflower and bajra roti, combine all the ingredients and knead into a soft-smooth dough, using enough water., Divide the dough into 6 equal portions., Roll out one portion of the dough into a circle of 100 mm. (4") diameter., Heat a non-stick tava (griddle) using 1/4 tsp of oil., Place the roti on it and cook it, using 1/4 tsp of oil, till it turns golden brown in colour from both the sides., Repeat steps 3 to 5 to make 5 more parathas., Serve the cauliflower and bajra roti immediately.] | [Energy, 46 cal, Protein, 1.2 g, Carbohydrates, 6 g, Fiber, 1.3 g, Fat, 1.9 g, Cholesterol, 0 mg, Sodium, 6.2 mg] | cauliflower-and-bajra-roti-bajra-gobi-paratha-22219r |
| rcp31109 | Cauliflower and Broccoli Pie | NA | Veg | [plain flour (maida), butter, salt, boiled cauliflower florets, blanched broccoli florets, thick white sauce, salt freshly ground black pepper (kalimirch), grated mozzarella cheese] | 20 mins | 0 mins | [Italian Main Dish, Casseroles and Bakes, One Dish Vegetarian Meals, Baked, Italian Party, Western Party, Oven] | 4Makes 4 servings | Italian | A homemade pie crust houses a creamy filling of cauliflower and broccoli in white sauce, flavoured with pepper and covered with cheese, ready to be baked into a delicacy that none can resist! The pie crust has a superb melt-in-the-mouth texture, which perfectly complements the gooey filling. Just make sure the white sauce is thick enough; otherwise it will ooze through the short crust pastry and make the Cauliflower Broccoli Pie soggy and difficult to eat. Serve the pie immediately to relish the awesomely cheesy texture! A bowl of your favourite soup and a slice of Cauliflower and Broccoli Pie will team up well for a satiating meal. | [Sieve the flour. Add the butter and salt and rub in with your fingertips., Add about 1½ tbsp of ice-cold water to make a dough, Roll out the dough into a 200 mm. (8”) diameter circle., Arrange the rolled out dough in a greased 175 mm. (7”) diameter pie dish., Press the dough into pie dish and prick with a fork on the bottom and sides., Bake in a pre-heated oven at 200°c (400°f) for 15 minutes. Keep aside., Combine the cauliflower florets, broccoli florets, white sauce, salt and pepper in a deep bowl and mix well., Fill the mixture in the short crust pastry., Sprinkle cheese on top and bake in a pre-heated oven at 200°c (400°f) for 15 minutes., Cut into 4 equal wedges and serve immediately.] | [Energy, 543 cal, Protein, 11.3 g, Carbohydrates, 38.2 g, Fiber, 1 g, Fat, 36 g, Cholesterol, 2.9 mg, Vitamin A, 1605.3 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.2 mg, Vitamin B3, 1.4 mg, Vitamin C, 23.1 mg, Folic Acid, 12.9 mcg, Calcium, 268.2 mg, Iron, 1.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 398.3 mg, Potassium, 215.1 mg, Zinc, 0.4 mg] | cauliflower-and-broccoli-pie-31109r |
| rcp40100 | Cauliflower and Green Peas Stuffed Beetroot Wrap, Tiffin Treats | NA | NA | [grated beetroot, whole wheat flour (gehun ka atta), oil, salt, whole wheat flour (gehun ka atta), chopped cauliflower, green peas, oil, cumin seeds (jeera), asafoetida (hing), ginger-garlic (adrak-lehsun) paste, salt, turmeric powder (haldi), chilli powder, chopped coriander (dhania), coriander (dhania) powder, hot and sweet chilli sauce, oil] | 15 mins | 15 mins | [Indian Wraps, Children's Day, Indian Birthday Party, Tava, Kids Tiffin Box, Kids After School, Kids Weight Loss] | 4Makes 4 wraps (4 wrap ) | Indian | Delightful to behold, your kids will yearn to grab a bite of these delicious wraps! Pleasant pink coloured Rotis made of whole wheat flour reinforced with grated beetroot are drizzled with hot-and-sweet sauce and packed with a tasteful cauliflower and green peas stuffing. When rolled up tightly and sealed with a toothpick, the wrap is comfortable to handle, without any stuffing spilling out. The fact that it stays fresh in the tiffin box for 5 hours makes this super-duper Cauliflower and Green Peas Stuffed Beetroot Wrap a real winner! Cheesy Thepla Potato Wrap and Masala Bhindi Wrap are other delicious wraps that make a filling tiffin lunch. | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Cover the dough with a lid and keep aside for 10 minutes., Divide the dough into 4 equal portions., Roll a portion of the dough into a 175 mm. (7”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook it lightly on a medium flame on both the sides., Repeat steps 3 and 4 to make 3 more rotis. Keep aside., Heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the asafoetida and ginger-garlic paste and sauté on a medium flame for 30 seconds., Add the turmeric powder, cauliflower, green peas and salt and mix well. Cover with a lid and cook on a medium flame for 3 minutes, while stirring occasionally., Add the chilli powder, coriander and coriander powder, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Divide the stuffing into 4 equal portions and keep aside., Place a bbetroot roti on a clean, dry surface and spread ½ tsp of the hot and sweet chilli sauce evenly over it., Place a portion of the stuffing in a single row in the centre of the roti., Fold the two opposite ends of the roti over the stuffing., Start rolling the roti from one open end over the 2 folded sides., Roll the entire roti tightly and seal the wrap from the centre using a wooden toothpick., Heat a non-stick tava (griddle), grease the wrap lightly with a little oil and cook on a medium flame for 1 to 2 minutes from both the sides., Repeat steps 1 to 6 to make 3 more wraps., Allow the wraps to cool completely, wrap in an aluminium foil, and pack in an air-tight tiffin box., Remember to inform your kids to remove and discard the toothpick before enjoying the wrap.] | [Energy, 204 cal, Protein, 5 g, Carbohydrates, 24.3 g, Fiber, 2.8 g, Fat, 9.6 g, Cholesterol, 0 mg, Vitamin A, 159.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.6 mg, Vitamin C, 23.2 mg, Folic Acid, 10.5 mcg, Calcium, 29.2 mg, Iron, 2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 28.8 mg, Potassium, 147.4 mg, Zinc, 0.8 mg] | cauliflower-and-green-peas-stuffed-beetroot-wrap-tiffin-treats-40100r |
| rcp22755 | Cauliflower and Noodle Clear Soup | NA | Veg | [hakka noodles, chopped cauliflower, sliced carrots, chopped celery, chopped spring onions whites, tomatoes, chopped lettuce, clear vegetable stock, oil, salt, chillies in vinegar, chilli sauce] | 10 mins | 10 mins | [Chinese Soups, Chunky Indian Soups, Jhat-Pat Soup, Indian Pressure Cooker, Presssure Cooker Soups, Quick Vegetarian Soups, Monsoon Soups] | 4Makes 4 servings | Indian | The cauliflower and noodle clear soup is actually a meal in a bowl, as it contains a liberal helping of veggies, greens and vegetable stock to boot, so there is no dearth of vitamins and antioxidants in this satiating bowlful. You might be wondering why there are no spices used in this soup – but the spring onions, celery and tomatoes bring in all the flavour required to make this soup as delicious as can be. | [Heat the oil in a wok over a high flame, add the cauliflower, carrots, celery, spring onion whites and sauté for 3 to 4 minutes., Heat the stock, add the sautéed vegetables, tomato pieces, lettuce and salt and allow it to come to a boil. Add the noodles and switch off the flame., Pour into a large serving bowl., Serve immediately with chillies in vinegar and chilli sauce.] | [Not Given] | cauliflower-and-noodle-clear-soup-22755r |
| rcp1612 | Cauliflower and Paneer Lifafa Paratha | Dinner | NA | [whole wheat flour (gehun ka atta), plain flour (maida), salt, oil, plain flour (maida), grated paneer (cottage cheese), grated cauliflower, chopped onions, chopped green chillies, chopped coriander (dhania), salt, freshly ground black pepper (kalimirch), garam masala, chaat masala, plain flour (maida), butter] | 15 mins | 25 mins | [Punjabi roti recipes | Punjabi parathas, Dinner, Indian Tawa, Indian Party, Tava, Stuffed Paratha Recipes for Dinner] | 7Makes 7 parathas | Punjabi | cauliflower paneer lifafa paratha recipe | stuffed gobi paneer lifafa paratha | cauliflower paneer lifafa | with 33 amazing images. cauliflower paneer lifafa paratha is a soft and scrumptious Indian flatbread stuffed with a savory mixture of cauliflower and paneer. Learn how to make cauliflower paneer lifafa paratha recipe | stuffed gobi paneer lifafa paratha | cauliflower paneer lifafa | lifafa parathas are shaped beautifully as envelopes, which hold sumptuous fillings inside them. They are a pretty sight to behold, sure to make you drool! Prepare these delicious cauliflower paneer lifafa parathas packed with an ever-popular combination of cauliflower and paneer perked up with green chillies and coriander. stuffed gobi paneer lifafa paratha is very nutritious and wholesome. Filling seasoned with spices, cauliflower and paneer, stuffed in the normal whole wheat roti dough sealed like an envelope and further cooked with butter till perfection. Enjoy these cauliflower paneer lifafa paratha with a dollop of butter, raita or chutney for a satisfying and wholesome meal. pro tips for cauliflower and paneer lifafa paratha: 1. You can also add diced mozzarella cheese or grated processed cheese in the stuffing to make it more flavourful. 2. Make sure to apply the plain flour mixture properly to seal the paratha. 3. You can also add finely chopped coloured capsicum in the stuffing for a pleasant mouthfeel. Enjoy cauliflower paneer lifafa paratha recipe | stuffed gobi paneer lifafa paratha | cauliflower paneer lifafa | with detailed step by step photos. | [Combine all the ingredients in a deep bowl and knead into a soft dough., Divide the dough into 7 equal portions. Keep aside., To make cauliflower paneer lifafa paratha, divide the stuffing into 7 equal; portions. Keep aside., In a small bowl add plain flour and approx. 1/4 cup of water and whisk well to make a thick paste. Keep aside., Roll a portion into a 225 mm. (9”) diameter circle using a little plain flour for rolling., Place one portion of the stuffing in the centre and fold 2 opposite corners of the roti over the filling, overlapping them slightly., Now fold the remaining 2 sides to seal the stuffing well., Heat a non-stick tava (griddle) and cook the paratha on a slow flame, using 1/2 tsp butter to cook each paratha till they are golden brown in colour from both the sides., Repeat steps 3 to 6 to make 6 more cauliflower paneer lifafa parathas., Serve the cauliflower paneer lifafa paratha immediately.] | [Energy, 256 cal, Protein, 7.8 g, Carbohydrates, 31.8 g, Fiber, 2.7 g, Fat, 11.2 g, Cholesterol, 15 mg, Sodium, 61.2 mg] | cauliflower-and-paneer-lifafa-paratha-1612r |
| rcp1973 | Cauliflower and Potato Ghassi | NA | NA | [cauliflower florets, potato cubes, oil, ginger (adrak) paste, chopped onions, salt, coconut milk, oil, chopped onions, grated coconut, whole dry kashmiri red chillies, coriander (dhania) seeds, mustard seeds ( rai / sarson), fenugreek (methi) seeds, cumin seeds (jeera), cinnamon (dalchini), black peppercorns (kalimirch), cloves (laung / lavang), turmeric powder (haldi), tamarind (imli) pulp] | 20 mins | 20 mins | [Semi-Dry Sabzis, Traditional Indian Sabzis, Indian Party, Non-stick Pan] | 4Makes 4 servings | Indian | The traditional ghassi masala paste made of myriad spices, coconut, onions and tamarind is a perfect base to cook vegetables like cauliflower and potato, because it has a multi-faceted flavour that overpowers the subtlety of the veggies making the final dish rather exciting. Coconut milk is a must as it balances the spices in the paste, ensuring that the Cauliflower and Potato Ghassi is exciting but also pleasing to the palate. Enjoy the Cauliflower and Potato Ghassi with your favourite Roti , puri or even plain Ghee Rice or Jeera Rice | [Heat the oil in a broad non-stick pan, add the onions and coconut and sauté on a medium flame for 2 to 3 minutes., Add the kashmiri dry red chillies, coriander seeds, mustard seeds, fenugreek seeds, cumin seeds, cinnamon, peppercorns and cloves and sauté on a medium flame for 1 to 2 minutes., Cool slightly and blend in a mixer along with turmeric powder, tamarind pulp and approx. ½ cup of water till smooth. Keep aside., Heat the oil in a deep non-stick kadhai, add the ginger paste and onions and sauté on a medium flame for 1 to 2 minutes., Add the cauliflower, potatoes, salt and ¾ cup of water, mix well and cover with a lid and cook on a medium flame for 8 to 10 minutes, while stirring occasionally., Add the prepared paste and coconut milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve hot.] | [Energy, 321 cal, Protein, 3.3 g, Carbohydrates, 13.7 g, Fiber, 7.3 g, Fat, 28.1 g, Cholesterol, 0 mg, Vitamin A, 117.9 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1 mg, Vitamin C, 26.8 mg, Folic Acid, 9.9 mcg, Calcium, 26.2 mg, Iron, 1.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 22.8 mg, Potassium, 128.8 mg, Zinc, 0.3 mg] | cauliflower-and-potato-ghassi-1973r |
| rcp41858 | Cauliflower and Spinach Dip | NA | Veg | [cauliflower florets, chopped spinach (palak), tahini paste, lemon juice, olive oil, chopped garlic (lehsun), salt, carrot strips, cucumber strips] | 10 mins | 8 mins | [Indian Dips / Sauces, Kebab Party, Cocktail Party, Indian Healthy Veg Snack, Marathoners, Endurance Athletes, Triathlete, Healthy Snacky Meals, Low Calorie Dips, Sauces] | 2Makes 1.5 cups (21 tbsp ) | Indian | A smart mix of cauliflower and spinach, boosted by a range of flavour-givers like tahini paste, lemon and garlic, the Cauliflower and Spinach Dip delivers a revitalizing rush of flavour to any snack that it is served with. It tastes especially great with potato wafers or strips of veggies like carrot and cucumber. Just make sure you serve this dip immediately after preparation as it might get watery after a while. Do try other dips like Olive Cream Cheese Dip or Radish, Cucumber and Curd Dip . | [Heat enough water in a deep non-stick pan, add the cauliflower and cook on a medium flame for 6 minutes, while stirring occasionally., Add the spinach, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Strain it using a strainer and keep aside to cool slightly., Once cooled, transfer it in a mixer add the tahini paste, lemon juice, olive oil, garlic , salt and pepper and blend it in a mixer till smooth without using any water., Serve immediately with wafers, carrot strips and cucumber strips.] | [Energy, 26 cal, Protein, 0.5 g, Carbohydrates, 0.8 g, Fiber, 0.6 g, Fat, 2.3 g, Cholesterol, 0 mg, Sodium, 7.7 mg] | cauliflower-and-spinach-dip-41858r |
| rcp34454 | Cauliflower Bhanolu ( Microwave Recipe) | NA | NA | [coconut milk, besan (bengal gram flour), cauliflower florets, ginger-green chilli paste, sugar, lemon juice, salt, oil, mustard seeds, cumin seeds (jeera), asafoetida (hing)] | 10 mins | 9 mins | [Gujarati Shaak Sabzi, Microwave Subzi, Microwave, Microwave, Quick Sabzis] | 4Makes 4 servings | Gujarati | Get wind of a Gujarati secret that is passed on from grandma’s memory. A mildly-flavoured snack, Cauliflower Bhanolu uses coconut milk as the primary ingredient. With a little help from your handy kitchen helper, the microwave oven, this recipe can be prepared in minutes. | [Combine the coconut milk and besan in a bowl and mix well to make a smooth paste., Add the cauliflower, ginger-green chilli paste, sugar, lemon juice and salt, mix well and keep aside., Grease a 150 mm. (6”) diameter microwave safe baking dish using ¼ tsp of oil., Pour the batter in it and tilt it clockwise to spread the batter evenly. Keep aside., Put the remaining 3 tsp of oil for the tempering in a small microwave-safe bowl and microwave on high for 1 minute., Add the mustard seeds, cumin seeds and asafoetida and microwave on high for 1 minute. Pour the tempering on the batter in the baking dish. Cover and microwave on high for 4 minutes., Uncover and microwave on high for 3 minutes., Divide it into 4 equal portions and serve immediately.] | [Energy, 225 cal, Protein, 5.3 g, Carbohydrates, 18.7 g, Fiber, 4.3 g, Fat, 14 g, Cholesterol, 0 mg, Sodium, 28.7 mg] | cauliflower-bhanolu--microwave-recipe-34454r |
| rcp40474 | Cauliflower Broccoli Mash for Babies | NA | NA | [blanched cauliflower, blanched broccoli florets] | 10 mins | 0 mins | [Mixer] | Makes 0.5 cup | NA | cauliflower broccoli mash for babies | cauliflower broccoli puree for babies | mashed cauliflower and broccoli for babies | cauliflower and broccoli mash recipe for babies | with 14 amazing images. Vitamin A and vitamin E rich broccoli is combined with creamy, calcium-rich cauliflower to make this healthy cauliflower broccoli mash for babies, which will work wonders for child’s skin, eyes, bones and overall growth. The best part is that the cauliflower broccoli puree for babies is very quick and easy to prepare. All you need to do is blanch the two veggies and purée them. Voila, you have a healthy and tasty answer to your child’s sudden hunger pang. No salt has been added to this mashed cauliflower and broccoli for babies, since it is for babies who are 7 to 8 months and above. Pediatricians do not recommend salt and sugar to babies below 1 year. So consult your pediatrician for usage of salt in your baby’s meals. Enjoy cauliflower broccoli mash for babies | cauliflower broccoli puree for babies | mashed cauliflower and broccoli for babies | cauliflower and broccoli mash recipe for babies | with detailed step by step images. | [To make cauliflower broccoli mash for babies, combine the cauliflower, broccoli and ¼ cup of water in a mixer and blend to a smooth purée., Serve cauliflower broccoli mash for babies immediately.] | [Energy, 9 cal, Protein, 0.9 g, Carbohydrates, 1.3 g, Fiber, 0.9 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 10.8 mg] | cauliflower-broccoli-mash-for-babies-40474r |
| rcp1490 | Cauliflower Curry | NA | NA | [grated cauliflower, chopped tomatoes, oil, chopped onions, turmeric powder (haldi), salt, crumbled paneer (cottage cheese), green chillies, garlic (lehsun) cloves, ginger (adrak), cloves (laung / lavang), cardamoms, black peppercorns (kalimirch), cumin seeds (jeera), chilli powder, chopped coriander (dhania), parathas] | 15 mins | 15 mins | [Semi-Dry Sabzis, Sabzis with Gravies, Deep Pan] | 4Makes 4 servings | NA | Tomatoes, onions and an aromatic spice paste overpower the blandness of cauliflower, making this cauliflower curry a lip-smacking delight. Throw in a handful of crumbled paneer to add more body to the subzi and make it more appealing too. | [Blend the tomatoes in a mixer to a smooth pulp and keep aside., Heat the oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 3 to 4 minutes or till they turn golden brown in colour., Add the prepared spicy paste and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the cauliflower, turmeric powder, tomato pulp and salt and mix well. Cover and cook on a medium flame for 5 to 7 minutes, while stirring occasionally., Add the paneer, mix well and cook on a medium flame for 1 to 2 minutes., Garnish with coriander and serve hot with parathas.] | [Energy, 164 cal, Protein, 4.6 g, Carbohydrates, 9 g, Fiber, 2.8 g, Fat, 12.2 g, Cholesterol, 0 mg, Vitamin A, 355.5 mcg, Vitamin B1, -0.1 mg, Vitamin B2, -0.1 mg, Vitamin B3, 0.6 mg, Vitamin C, 44.5 mg, Folic Acid, 19.5 mcg, Calcium, 149.2 mg, Iron, 1.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 32.1 mg, Potassium, 187.7 mg, Zinc, 0.3 mg] | cauliflower-curry-1490r |
| rcp42537 | Cauliflower Greens Mixed Sprouts Tikki | Snacks | NA | [chopped cauliflower greens, boiled and mashed mixed sprouts, chilli powder, turmeric powder (haldi), coriander (dhania) powder, cumin seeds (jeera) powder, salt, oil, oil, green chutney] | 15 mins | 15 mins | [Punjabi Swadisht Nashta, Indian Snacks for Entertaining, Evening Tea Snacks, Tikki Recipes, Collection of Tikki, High Tea Party, Indian Party Starters, Tava] | 10Makes 10 tikkis | Punjabi | cauliflower greens mixed sprouts tikki recipe | cauliflower and sprouts tikki | healthy cauliflower greens tikki | with 18 amazing images. These healthy cauliflower greens tikki have health benefits and very easy to make. Learn how to make cauliflower greens mixed sprouts tikki recipe | cauliflower and sprouts tikki | healthy cauliflower greens tikki | Make the most of cauliflower greens to up your haemoglobin levels! Though not very commonly used, these greens are a very good source of iron and lend themselves to the preparation of very tasty dishes, such as this Cauliflower Greens Mixed Sprouts Tikki. This easy and healthy cauliflower greens tikki uses mixed sprouts for binding and to enhance the iron, protein and calcium content of the recipe further. Tips to make cauliflower greens mixed sprouts tikki recipe: 1. In case you find it difficult to roll, add little besan. 2. These tikkis also taste best with garlic chutney. 3. Always cook them on a medium flame. 4. After boiling the sprouts, make sure you drain the excess water completely or else the tikkis will not bind properly. Enjoy cauliflower greens mixed sprouts tikki recipe | cauliflower and sprouts tikki | healthy cauliflower greens tikki | with detailed step by step photos. | [To make cauliflower greens mixed sprouts tikki, combine all the ingredients into a deep bowl and mix very well using your hands., Divide the mixture into 10 equal portions., Roll each portion into a 50 mm. (2”) diameter flat round tikki., Heat a non-stick tava (griddle) and grease it with 1 tsp of oil. Cook all the tikkis on it, using 1 tsp of oil, till they turn golden brown in colour from both the sides., Serve the cauliflower greens mixed sprouts tikki immediately with coriander chutney.] | [Energy, 23 cal, Protein, 0.9 g, Carbohydrates, 2.3 g, Fiber, 0.6 g, Fat, 1.1 g, Cholesterol, 0 mg, Sodium, 0.7 mg] | cauliflower-greens-mixed-sprouts-tikki-42537r |
| rcp42719 | Cauliflower Greens Paratha | BreakFast | Veg | [whole wheat flour (gehun ka atta), oil, salt, chopped cauliflower greens, oil, cumin seeds (jeera), chopped onions, green chilli paste, ginger (adrak) paste, salt, whole wheat flour (gehun ka atta), oil] | 10 mins | 25 mins | [Breakfast Theplas, Parathas, Stuffed Veg Parathas, Tava, Iron Rich Indian Breakfast, Iron Rich Rotis & Parathas, Healthy Rotis Healthy Parathas Theplas, Antioxidant Indian] | 5Makes 5 parathas | Indian | cauliflower greens paratha recipe | healthy cauliflower greens paratha | with 17 amazing images. You will enjoy the crunch of the cauliflower greens and onions, the flavour of the stuffing and the texture of this unique cauliflower greens paratha. We just hope you do not throw away the cauliflower greens after removing and using the florets, because the greens is chock-full of nutrients that are not to be missed in cauliflower greens paratha recipe ! If you are wondering how to make use of it, this cauliflower greens paratha recipe is an awesome idea that will make you fall in love with the greens. It might not be a good idea to start off with stir-fries or subzi because cauliflower greens has a slightly-bitter taste akin to methi, which takes a while to get accustomed to. However, that mild bitterness works in our favour here as the stuffing is perked up with appropriate flavour-enhancers like ginger, green chillies and cumin. This healthy cauliflower greens paratha is a tasty breakfast dish and is a wonderful way to start your day. Cauliflower green leaves are full of natural antioxidants that have been shown to help prevent cancer and rich in iron . In addition, adding the dark green leaves makes your dinner even more healthy as they contain good amount of phytonutrients. Enjoy how to make cauliflower greens paratha recipe | healthy cauliflower greens paratha | with detailed step by step photos. | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough water., Heat the oil in a broad non-stick pan and add the cumin seeds., When the cumin seeds crackle, add the onions and sauté on a medium flame for 2 minutes., Add the green chilies paste, ginger paste and sauté on a medium flame for 30 seconds., Add the cauliflower greens and salt and sauté on a medium flame for 5 minutes., Add 2 tbsp of water, mix well and cook on a medium flame for 1-2 minutes, while stirring occasionally. Mix well and keep aside., Divide the cauliflower stuffing into 5 equal portions. Keep aside., Divide the dough into 5 equal portions., Roll out a portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling., Place one portion of the cauliflower greens stuffing in the center of the circle., Bring together all the sides in the center and seal tightly., Roll out again into a circle of 150 mm. (6") in diameter using whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the cauliflower greens paratha on a medium flame, using ½ tsp of oil, till golden brown spots appear on both the sides., Repeat steps 2 to 6 to make 4 more cauliflower greens parathas., Serve the cauliflower greens parathas hot.] | [Energy, 193 cal, Protein, 5.3 g, Carbohydrates, 30.4 g, Fiber, 5 g, Fat, 6.3 g, Cholesterol, 0 mg, Sodium, 8.3 mg] | cauliflower-greens-paratha-42719r |
| rcp39643 | Cauliflower Greens Pitla | NA | Veg | [chopped cauliflower greens, besan (bengal gram flour), oil, mustard seeds ( rai / sarson), asafoetida (hing), curry leaves (kadi patta), garlic (lehsun) paste, turmeric powder (haldi), salt, chilli powder, lemon juice, jowar bhakri] | 10 mins | 7 mins | [Maharashtrian Bhaji, Leafy Vegetable Sabzis, Traditional Indian Sabzis, Quick Veg Indian Curry, Indian Party, Non-stick Pan, Pregnancy] | 6Makes 6 servings | Maharashtrian | cauliflower greens pitla recipe | pitla using cauliflower leaves | healthy cauliflower greens pitla | with 22 amazing images. cauliflower greens pitla recipe is a delicious and nutritious Maharashtrian dish that is made from the leaves and stems of cauliflower. Learn how to make cauliflower greens pitla recipe | pitla using cauliflower leaves | healthy cauliflower greens pitla | Pitla is a traditional Maharashtrian dish, and it's often prepared with besan (gram flour) as its base. The addition of cauliflower greens not only adds flavor but also boosts the dish's health quotient. Main ingredients for cauliflower greens pitla recipe Cauliflower greens have a crunchy texture and fresh flavour that lends itself very well to this unique pitla. They are a good source of vitamins A, C, and K, as well as fiber, calcium, and iron. They are also low in calories and fat. Besan gives the dish its characteristic thickness and creaminess. Besan is also a good source of protein and fiber, making pitla a nutritious and satisfying meal. Healthy cauliflower greens pitla is a simple and quick recipe typically served hot, garnished with fresh coriander leaves and accompanied by lemon wedges. It pairs wonderfully with Steamed rice or Jowar bhakri. pro tips for making cauliflower greens pitla: 1. The consistency of pitla is usually very thick when it is served with any flat bread like roti or paratha but when serving with rice, you might want to add more water to the pitla. 2. Pitla will stay good in the refrigerator for upto 2 days. Leftover pithla will become thicker. To reheat, heat some water in a pan and add pitla to it. Stir until well combined and cook till heated through. 3. For a smoother pithla, you can sieve the besan mixture before adding it to the pan. 4. If you want a spicier pithla, you can add more red chilli powder. Enjoy cauliflower greens pitla recipe | pitla using cauliflower leaves | healthy cauliflower greens pitla | with detailed step by step photos. | [To make cauliflower greens pitla, combine the besan and 3 cups of water in a deep bowl and whisk well till no lumps remain. Keep aside., Heat the oil in a deep non-stick pan and add the mustard seeds., When the seeds crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds., Add the cauliflower greens and garlic paste and sauté on a medium flame for another 2 minutes., Add the turmeric powder, salt, chilli powder and besan-water mixture, mix well and cook on a medium flame for 3 to 4 minutes or till the mixture thickens, while stirring continuously., Add the lemon juice and mix well., Serve the cauliflower greens pitla immediately with whole wheat bhakri.] | [Energy, 53 cal, Protein, 2.1 g, Carbohydrates, 6.1 g, Fiber, 1.5 g, Fat, 2.2 g, Cholesterol, 0 mg, Sodium, 6.4 mg] | cauliflower-greens-pitla-39643r |
| rcp42325 | Cauliflower Greens, Methi and Palak Healthy Subzi | NA | Veg | [chopped cauliflower greens, chopped fenugreek (methi), chopped spinach (palak), oil, cumin seeds (jeera), chopped onions, ginger-garlic (adrak-lehsun) paste, chopped tomatoes, chilli powder, coriander (dhania) powder, turmeric powder (haldi), garam masala, salt] | 20 mins | 12 mins | [Healthy Indian Recipes, Indian Veg Recipes, Non-stick Pan, Calcium Rich Indian Recipes, High Fiber, PCOS, Pregnancy Iron Rich Indian Foods] | 3Makes 3 servings | Indian | Do you tend to use the cauliflower and throw away the greens? Don’t do that ever again, because what you consider as waste is actually a tasty, green, nutri-dense ingredient that can be used to make awesomely tasty dishes like this one! The Cauliflower Greens, Methi and Palak Healthy Subzi features a thoughtful combination of greens, cooked with onions, tomatoes and everyday spice powders. Cauliflower greens as well as the other greens used here are rich in iron and folic acid, which help raise your haemoglobin levels. This healthy subzi gives a good iron boost, especially for pregnant women. Mildly spiced but super tasty, the greens are also cooked in minimal fat so it is good for those with diabetes and heart problems too. | [Heat the oil in a deep non-stick pan and add the cumin seeds., When the seeds crackle, add the onions and ginger-garlic paste and sauté on a medium flame for 2 minutes., Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the chilli powder, coriander powder, turmeric powder, garam masala, salt and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the greens and ½ cup of water, mix well, cover with a lid and cook on a medium flame for 4 to 5 minutes, while stirring occasionally., Serve hot.] | [Energy, 57 cal, Protein, 1.4 g, Carbohydrates, 4.6 g, Fiber, 1.5 g, Fat, 3.6 g, Cholesterol, 0 mg, Sodium, 14.5 mg] | cauliflower-greens-methi-and-palak-healthy-subzi-42325r |
| rcp4120 | Cauliflower in Schezuan Sauce, Spicy Gobi Schezwan | NA | Veg | [cauliflower florets, oil, oil, chopped garlic (lehsun), chopped ginger (adrak), chopped green chillies, chopped spring onions whites, schezwan sauce, tomato ketchup, sugar, salt, plain flour (maida), cornflour, oil, salt, water, chopped spring onion greens] | 15 mins | 15 mins | [Chinese Starters, International Curries, Deep Fry, Raksha - Bandhan, Mother's Day, Indian Party Starters, Kadai Veg] | 3Makes 3 servings | Indian | cauliflower in Schezuan sauce recipe | spicy gobi Schezwan | Indo Chinese Schezuan style cauliflower | crispy garlic Schezuan cauliflower | with 38 amazing images. cauliflower in Schezuan sauce recipe | spicy gobi Schezwan | Indo Chinese Schezuan style cauliflower | crispy garlic Schezuan cauliflower is a flavourful starter for any party. Learn how to make spicy gobi Schezwan. To make cauliflower in Schezuan sauce, heat the oil in a deep non-stick kadhai, dip a few cauliflower florets in the prepared batter and deep-fry till golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside. Heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a high flame for a few seconds. Add the spring onion whites and greens and sauté on a high flame for 1 minute. Add the schezuan sauce, tomato ketchup, sugar and salt, mix well and cook on a high flame for 30 seconds. Add the fried cauliflower, toss gently and cook on a high flame for 1 to 2 minutes. Serve immediately garnished with spring onion greens. When you want to make something much more peppy than plain cauliflower bhajiyas, try this tongue-tickling Chinese Schezuan style cauliflower. The batter of cornflour and maida makes the cauliflower really crunchy upon deep-frying, while the gravy of spring onions, Schezuan sauce, tomato ketchup, etc., gives it an irresistible flavour. Make sure you serve this crispy garlic Schezuan cauliflower immediately on preparation, before the cauliflower florets become soggy. This easy Chinese recipe can be served as a starter at parties, provided you can serve it immediately, else you can try it as an after-school snack or a special addition to dinner. While you can buy readymade Schezuan sauce to make spicy gobi Schezwan, when you have time on hand make Schezuan sauce at home. Tips for cauliflower in Schezuan sauce. 1. Remember to wash cauliflower well to ensure it’s free of insects or worms if any. 2. Make sure the prepared batter of plain flour-cornflour is not very thick and not very thin or else it will not coat the cauliflower well. Enjoy cauliflower in Schezuan sauce recipe | spicy gobi Schezwan | Indo Chinese Schezuan style cauliflower | crispy garlic Schezuan cauliflower | with step by step photos. | [To make cauliflower in schezuan sauce, heat the oil in a deep non-stick kadhai, dip a few cauliflower florets in the prepared batter and deep-fry till golden brown in colour from all the sides., Drain on an absorbent paper. Keep aside., Heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a high flame for a few seconds., Add the spring onion whites and greens and sauté on a high flame for 1 minute., Add the schezuan sauce, tomato ketchup, sugar and salt, mix well and cook on a high flame for 30 seconds., Add the fried cauliflower, toss gently and cook on a high flame for 1 to 2 minutes., Serve the cauliflower in schezuan sauce immediately garnished with spring onion greens.] | [Not Given] | cauliflower-in-schezuan-sauce-spicy-gobi-schezwan-4120r |
| rcp22193 | Cauliflower Indad | NA | Veg | [cumin seeds (jeera), peppercorns (kalimirch), cinnamon (dalchini), cardamoms, cloves (laung / lavang), dry red chillies (pandi), roasted onion, garlic (lehsun) cloves, turmeric powder (haldi), chilli paste, salt, blanched cauliflower florets, tamarind (imli) pulp, vinegar, chopped coriander (dhania)] | 15 mins | 20 mins | [Semi-Dry Sabzis, Traditional Indian Sabzis, Indian Tawa, Tava, Non Stick Kadai Veg, Low Calorie Sabzis, Zero Oil Subzis] | 4Makes 4 servings | Indian | Yet another dish made with the versatile cauliflower. Since gobhi has a bland flavour, it can go well with any gravy and combination of spices. Here is a wonderful treat for all you spice lovers. To enhance the dish's allure, use fresh cauliflower and keep the florets slightly big in size. Makes a wholesome meal together with rotis and rice . | [Heat a thick iron tava (griddle) on a medium flame and when hot, add the cumin seeds, peppercorn, cinnamon, cardamoms, cloves and roast for about 10 seconds., Add the red chillies and roast for 10 more seconds., Add the onions, garlic, turmeric powder, ginger-green chilli paste and ¼ cup of water and blend to a smooth paste in a mixer., Heat a non-stick kadhai on a medium flame and when hot, add the paste and salt and dry roast for 3 to 4 minutes while stirring continuously, Add the cauliflower, tamarind paste, vinegar, 1 cup of water and bring to boil., Simmer for about 5 minutes and serve hot garnished with coriander.] | [Energy, 22 cal, Protein, 1.3 g, Carbohydrates, 3.9 g, Fiber, 1.6 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 21.3 mg] | cauliflower-indad-22193r |
| rcp5285 | Cauliflower Methi Roti, Healthy Gobi Methi Jowar Paratha | NA | NA | [jowar (white millet) flour, whole wheat flour (gehun ka atta), chopped fenugreek (methi), chopped coriander (dhania), grated cauliflower, chopped green chillies, salt, jowar (white millet) flour, oil, low fat curd (dahi)] | 10 mins | 25 mins | [Punjabi roti recipes | Punjabi parathas, Indian Rotis, healthy Rotis / Parathas, Indian Tawa, Tava, Forever Young Diet, Anti Aging Indian Diet, Healthy Heart] | 8Makes 8 servings | Punjabi | cauliflower methi roti recipe | healthy gobi methi jowar paratha | cauliflower coriander paratha | with 29 amazing images. cauliflower methi roti recipe | healthy gobi methi jowar paratha | cauliflower coriander paratha is a nourishing staple for one and all. Learn how to make healthy gobi methi jowar paratha. To make cauliflower methi roti, combine all the ingredients in a bowl and knead into a soft dough using enough water. Divide the dough into 8 equal portions and roll out each portion into a 75 mm. (3") diameter circle, using a little jowar flour. Heat a non-stick tava (griddle) and cook the roti, using ¼ tsp of oil, till brown spots appear on both the sides. Repeat with the remaining portions to make 7 more rotis. Serve hot with fresh low-fat curds. Methi and cauliflower add an interesting little twist to the traditional plain jowar rotis and coriander further boosts the flavour of these cauliflower coriander paratha. Fenugreek and coriander add small quantities of iron, while the vitamin C from cauliflower can assist in its absorption. Jowar tops up the fibre quotient of the healthy gobi methi jowar paratha, thus making it a wise choice for weight-watchers and women with PCOS aiming weight loss too! The cauliflower methi roti along with a bowl of curd and khichdi makes a complete nourishing meal for diabetics and people with heart disease. They make their choice between full fat curd and low fat curd. Tips for cauliflower methi roti. 1. Serve cauliflower methi paratha with curds. 2. Use a spatula to press down on the paratha to cook it evenly. 3. You can cook 2 rotis at one time on the tava. Enjoy cauliflower methi roti recipe | healthy gobi methi jowar paratha | cauliflower coriander paratha | with step by step photos. | [To make cauliflower methi roti, combine all the ingredients in a bowl and knead into a soft dough using enough water., Divide the dough into 8 equal portions and roll out each portion into a 75 mm. (3") diameter circle, using a little jowar flour., Heat a non-stick tava (griddle) and cook the roti, using ¼ tsp of oil, till brown spots appear on both the sides., Repeat with the remaining portions to make 7 more rotis., Serve the cauliflower methi roti hot with fresh low-fat curd.] | [Energy, 55 cal, Protein, 1.4 g, Carbohydrates, 9.1 g, Fiber, 1.4 g, Fat, 1.5 g, Cholesterol, 0 mg, Sodium, 3.2 mg] | cauliflower-methi-roti-healthy-gobi-methi-jowar-paratha-5285r |
| rcp560 | Cauliflower Nu Bhanolu ( Gujarati Recipe) | Snacks | NA | [cauliflower florets, coconut milk, besan (bengal gram flour), ginger-green chilli paste, sugar, lemon juice, salt, oil, mustard seeds ( rai / sarson), cumin seeds (jeera), asafoetida (hing)] | 10 mins | 9 mins | [Gujarati Farsans, Quick Evening Snacks, Microwave Indian Snack, Microwave, Microwave, Foods to cook in September] | 4Makes 4 servings | Gujarati | A mildly-flavoured and easy-to-make snack that is very popular in ahmedabad, cauliflower no bhanolu uses coconut milk as the primary ingredient. The tempering that is sprinkled atop the batter before cooking adds to its zest. This microwave version is very easy and quick to make, adapted to suit today’s rushed cook-hour! | [Combine the coconut milk and besan in a bowl and mix well to make a smooth paste., Add the cauliflower, ginger-green chilli paste, sugar, lemon juice and salt, mix well and keep aside., Grease a 150 mm. (6”) diameter microwave safe baking dish using ¼ tsp of oil., Pour the batter in it and tilt it clockwise to spread the batter evenly. Keep aside., For the tempering, add 3 tsp of oil in a microwave-safe bowl and microwave on high for 1 minute., Add the mustard seeds, cumin seeds and asafoetida and microwave on high for 1 minute. Pour the tempering on the batter. Cover with a microwave safe plate and microwave on high for 4 minutes., Uncover and microwave on high for 3 minutes., Divide it into 4 equal portions and serve immediately., To make this recipe in an oven, make the tempering of step no 5 and 6 in a small kadhai, pour the tempering over the batter and bake in a pre-heated oven at 180ºc (360ºf) for 25 to 30 minutes.] | [Energy, 225 cal, Protein, 5.3 g, Carbohydrates, 18.7 g, Fiber, 4.3 g, Fat, 14 g, Cholesterol, 0 mg, Sodium, 28.7 mg] | cauliflower-nu-bhanolu--gujarati-recipe-560r |
| rcp1783 | Cauliflower Nutmeg Soup | NA | NA | [cauliflower florets, nutmeg (jaiphal) powder, butter, chopped onions, plain flour (maida), milk, salt, grated processed cheese, nutmeg (jaiphal) powder] | 10 mins | 15 mins | [American Soups, Thick / Creamy Indian Soups, Pan, Foods to cook in September] | 4Makes 4 servings | Indian | Gourmet cooking can sometimes be easier than everyday cooking; what makes it ‘gourmet’ are the aesthetic, innovative touches! If you do not believe us, try this Cauliflower Nutmeg Soup. It can be prepared easily and quickly using common ingredients, but a thoughtful twist of flavouring the cauliflower soup with nutmeg makes it unique and exotic. | [Boil 4 cups of water in a deep pan, add the cauliflower and salt, mix well and cook on a medium flame for 10 minutes or till they turn soft, while stirring occasionally. Keep aside., Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the plain flour and cook on a medium flame for a few seconds, while stirring continuously., Add the milk, mix well and cook on a medium flame for 1 minute, while stirring continuously., Add the cauliflower-water mixture, nutmeg powder and salt and mix well., Blend in a mixer till smooth., Serve immediately garnished with cheese and nutmeg powder.] | [Energy, 78 cal, Protein, 2.5 g, Carbohydrates, 6.2 g, Fiber, 1.5 g, Fat, 4.2 g, Cholesterol, 0 mg, Vitamin A, 147.7 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.5 mg, Vitamin C, 22.8 mg, Folic Acid, 2.4 mcg, Calcium, 73 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 50 mg, Potassium, 98.2 mg, Zinc, 0.2 mg] | cauliflower-nutmeg-soup-1783r |
| rcp39905 | Cauliflower Oats Tikki, Healthy Mixed Vegetable Tikki | Snacks | Vegan | [blanched cauliflower, quick cooking rolled oats, oats flour, oil, chopped onions, chopped and boiled french beans, chopped and boiled carrots, green chilli paste, chopped coriander (dhania), chopped mint leaves (phudina), garam masala, dried mango powder (amchur), ginger (adrak) paste, chaat masala, salt, healthy green chutney] | 20 mins | 15 mins | [Evening Tea Snacks, Indian Tawa, Tava, Low Carb Diet, High Fiber, Hyperthyroidism Diet, Vegan] | 16Makes 16 tikkis | Indian | cauliflower oats tikki recipe | mixed vegetable tikki | healthy cauliflower tikki for weight loss | cauliflower cutlet | with 43 amazing images. cauliflower oats tikki recipe | mixed vegetable tikki | healthy cauliflower tikki for weight loss | cauliflower cutlet is a healthy substitute for fried tikkis. Learn how to make mixed vegetable tikki. To make cauliflower oats tikki, heat 1 tsp of oil in a broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Transfer the onions into a deep bowl, add the cauliflower, french beans and carrots, mix well and mash lightly using a potato masher. Add all the remaining ingredients, mix well and keep aside for 10 minutes. So the oats absorb all the flavours and binds well. Divide the mixture into 16 equal portions and shape each portion into a 50 mm. (2") flat round tikki. Heat the non-stick tava (griddle) and grease using ¼ tsp of oil. Cook each tikki on a slow flame using 1/8 tsp of oil, till they turn crisp and golden brown in colour from both the sides. Serve immediately with healthy green chutney. Normally tikkis are made by binding assorted ingredients with mashed potatoes. Here in mixed vegetable tikki we have used low calorie cauliflower with fibre-rich oats for that purpose! Two unusual ingredients, combined with colourful veggies results in a top-class tikki that will enthral you. The vegetables add to the fibre, vitamin and antioxidant content of this snack, while the mint and coriander pool in vitamin C apart from imparting a tantalizing aroma and flavour to the healthy cauliflower tikki for weight loss. This delightful snack is cooked on a tava with minimal oil to reduce the nutrient loss and calorie count. Diabetics and heart patients and all those aiming a healthy lifestyle can opt for this snack. Tips for mixed vegetable oats. 1. Boil cauliflower, carrots and french beans together when making the tikki. It will save time. 2. Always roast your oats when used in tikkis. They give a lovely taste to the tikki. 3. 1/2 cup of quick cooking rolled oats give 1/2 cup of oats flour plus 1/2 tablespoon. Enjoy cauliflower oats tikki recipe | mixed vegetable tikki | healthy cauliflower tikki for weight loss | cauliflower cutlet | with step by step photos. | [To make cauliflower oats tikki, heat 1 tsp of oil in a broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes., Transfer the onions into a deep bowl, add the cauliflower, french beans and carrots, mix well and mash lightly using a potato masher., Add all the remaining ingredients, mix well and keep aside for 10 minutes. So the oats absorb all the flavours and binds well., Divide the mixture into 16 equal portions and shape each portion into a 50 mm. (2") flat round tikki., Heat the non-stick tava (griddle) and grease using ¼ tsp of oil., Cook each tikki on a slow flame using 1/8 tsp of oil, till they turn crisp and golden brown in colour from both the sides., Serve the cauliflower oats tikki immediately with healthy green chutney., To get ½ cup of oats flour, blend ½ cup of quick cooking rolled oats in a mixer to a smooth powder.] | [Energy, 25 cal, Protein, 0.8 g, Carbohydrates, 2.7 g, Fiber, 0.8 g, Fat, 1.2 g, Cholesterol, 0 mg, Sodium, 6 mg] | cauliflower-oats-tikki-healthy-mixed-vegetable-tikki-39905r |
| rcp6399 | Cauliflower Paneer Sabzi, Gobhi Paneer ki Sabzi | NA | Veg | [grated cauliflower, crumbled low fat paneer (cottage cheese), oil, cumin seeds (jeera), chopped onions, chopped garlic (lehsun), tomato pulp, chilli powder, coriander-cumin seeds (dhania-jeera) powder, turmeric powder (haldi), garam masala, salt, chopped coriander (dhania)] | 10 mins | 11 mins | [Semi-Dry Sabzis, Low Cal Subzis, Non Stick Kadai Veg, Diabetic recipes, Indian Cancer Patients, High Fiber, Diabetic Sabzis] | 4Makes 4 servings | Indian | cauliflower paneer sabzi recipe | Indian cauliflower paneer curry | cauliflower and paneer masala | gobhi paneer ki sabzi | with 32 amazing images. cauliflower paneer sabzi recipe | Indian cauliflower paneer curry | cauliflower and paneer masala | gobhi paneer ki sabzi is a great mix of flavours and nourishment in one dish. Learn how to make Indian cauliflower paneer curry. To make cauliflower paneer sabzi, heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the onions and garlic and sauté on a medium flame for 2 minutes. Add the fresh tomato pulp, chilli powder, coriander-cumin seeds powder, turmeric powder and garam masala, mix well and cook on a medium flame for 1 to 2 minutes. Add the cauliflower, salt and 3/4 cup of water and mix well. Cover with a lid and cook on a medium flame for another 5 minutes, while stirring occasionally. Add the paneer and coriander, mix well and cook on a medium flame for 1 minute. Serve immediately. Both cauliflower and paneer are sober ingredients, with similar colour and blandness, and so you might not have thought of combining them in one sabzi. However, the Indian cauliflower paneer curry turns out to be a true winner! The duo absorbs the flavours of the spice powders and tomato pulp quite well, resulting in a perky sabzi that tingles the taste buds. Also, since both cook quickly, it takes just about 20 minutes to prepare and cook the cauliflower and paneer masala, making it perfect for even the busiest of days. Gobhi paneer ki sabzi is an easy to chew accompaniment and thus a perfect addition to a senior citizen's diet to make up for nutrient requirement. All the health conscious as well those aiming to control blood sugar and blood cholesterol can opt for this healthy accompaniment to roti. They can make their choice between full fat paneer and low fat paneer depending on the amount of fat allowed per day. The paneer will lend appreciable amounts of calcium for bone strengthening, while the cauliflower will add enough fiber without too many calories. Tips for cauliflower paneer sabzi. 1. The fresh tomato pulp can be made in advance and stored refrigerated. 2. Serve gobhi paneer ki sabzi with bajra roti or ragi roti. Enjoy cauliflower paneer sabzi recipe | Indian cauliflower paneer curry | cauliflower and paneer masala | gobhi paneer ki sabzi | with step by step photos. | [To make cauliflower paneer sabzi, heat the oil in a non-stick kadhai and add the cumin seeds., When the seeds crackle, add the onions and garlic and sauté on a medium flame for 2 minutes., Add the fresh tomato pulp, chilli powder, coriander-cumin seeds powder, turmeric powder and garam masala, mix well and cook on a medium flame for 1 to 2 minutes., Add the cauliflower, salt and 3/4 cup of water and mix well. Cover with a lid and cook on a medium flame for another 5 minutes, while stirring occasionally., Add the paneer and coriander, mix well and cook on a medium flame for 1 minute., Serve the to make cauliflower paneer sabzi immediately.] | [Energy, 57 cal, Protein, 2.7 g, Carbohydrates, 5.4 g, Fiber, 1.9 g, Fat, 2.8 g, Cholesterol, 0 mg, Sodium, 42.5 mg] | cauliflower-paneer-sabzi-gobhi-paneer-ki-sabzi-6399r |
| rcp1336 | Cauliflower Soup Without Cream, Low Calorie | NA | NA | [chopped cauliflower, oil, chopped onions, milk, chopped celery (ajmoda), salt] | 15 mins | 18 mins | [Low Cal Soups, Non-stick Pan, Senior Citizen, Healthy Thick Creamy Soups, Healthy Low Calorie Soups, Low Calorie Soups, Senior Citizen Soup] | 4Makes 4 servings | NA | low calorie cauliflower soup recipe | Indian style cauliflower soup recipe | gobhi ka soup | healthy cauliflower soup without cream | with 25 amazing images. low calorie cauliflower soup recipe | Indian style cauliflower soup recipe | gobhi ka soup | healthy cauliflower soup without cream | is a satiating and comforting thick soup. Learn how to make low calorie cauliflower soup. To make cauliflower soup, heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the cauliflower and sauté on a medium flame for 3 to 4 minutes. Add the milk and ½ cup of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Allow the mixture to cool completely. Once cooled, blend in a mixer till smooth. Transfer the mixture back into the same deep non-stick pan, add the celery, salt, pepper and ½ cup of water, mix well and cook on a medium flame for another 2 minutes, while stirring occasionally. Serve immediately. Gobhi ka soup! You are quite unlikely to have come across a soup made of only cauliflower! We’ve created this tasty soup from cauliflower and added onions to mask the cooked flavour of cauliflower. Addition of celery further perks up its flavour. While soups were traditionally thickened using corn flour, we have lined this healthy cauliflower soup without cream with low-fat milk which offers the necessary consistency, flavour and texture to please your palate. This low fat milk also helps to make up for a part of your day’s protein and calcium requirement. Moreover, this recipe is perfect for those who like to have milk-based soups! Cauliflower is low in calories and carbs as well as has very little fat. Onions are a wealth of antioxidant quercetin which has heart protecting benefits. So this low calorie cauliflower soup can be relished by weight-watchers, diabetics and heart patients. Serve it hot on a chilly winter night. Tips for Indian style cauliflower soup. 1. Remember to sash and clean the cauliflower thoroughly. 2. Celery can be replaced with chopped spring onion greens or parsley. 3. Pair it with a healthy salad like matki salad to make a healthy dinner. Enjoy low calorie cauliflower soup recipe | Indian style cauliflower soup recipe | gobhi ka soup | healthy cauliflower soup without cream | with step by steo photos. | [To make cauliflower soup without cream, heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes., Add the cauliflower and sauté on a medium flame for 3 to 4 minutes., Add the milk and ½ cup of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally., Allow the mixture to cool completely. Once cooled, blend in a mixer till smooth., Transfer the mixture back into the same deep non-stick pan, add the celery, salt, pepper and ½ cup of water, mix well and cook on a medium flame for another 2 minutes, while stirring occasionally., Serve the cauliflower soup without cream immediately.] | [Energy, 86 cal, Protein, 5.9 g, Carbohydrates, 11.9 g, Fiber, 3 g, Fat, 1.7 g, Cholesterol, 0 mg, Sodium, 95.9 mg] | cauliflower-soup-without-cream-low-calorie-1336r |
| rcp22677 | Cauliflower Stir Fry, Gobi Fry | NA | NA | [cauliflower florets, turmeric powder (haldi), salt, oil, ginger-garlic (adrak-lehsun) paste, green chillies, chilli powder, dried fenugreek leaves (kasuri methi), garam masala, chopped tomatoes, chopped coriander (dhania)] | 15 mins | 8 mins | [Indian Stir Fry, Semi-Dry Sabzis, Stir-fry, Indian Party, Non-stick Pan, Quick Stir-Fries, High Fiber Recipes for Weight Loss] | 4Makes 4 servings | Indian | cauliflower stir fry recipe | gobi fry | gobi tomato sabzi | with 29 amazing images. cauliflower stir fry recipe | gobi fry | gobi tomato sabzi is a quick and easy recipe which can be served within 20 minutes. Learn how to make gobi fry. To make cauliflower stir fry, boil enough water in a deep non-stick pan, add the cauliflower florets, turmeric powder and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Drain and keep aside. Heat the oil in a broad non-stick pan, add the ginger-garlic paste and green chillies and saute on a medium flame for 1 minute. Add the chilli powder, dried fenugreek leaves, garam masala and tomatoes and cook on a medium flame for 2 minutes. Add the cauliflower, coriander and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve immediately. As soon as you taste this gobi fry, you are sure to wonder how a sober vegetable turned into such an exciting ingredient! The magic is all thanks to the classic flavour bestowed by kasuri methi, with a little help from tomatoes and coriander too. You are also sure to notice the presence of coriander in this recipe, as it is used in much higher quantities as a key ingredient rather than as a standard garnish. Of course, we cannot forget the aromatic presence of ginger, garlic and green chillies along with garam masala in gobi tomato sabzi. Despite the exotic flavour and texture, the best part is that this cauliflower stir fry can be made easily with readily available ingredients. So, go ahead and give it a shot right away! Tips for cauliflower stir fry. 1. While cooking cauliflower with salt and turmeric powder, they should only be parboiled and not cooked completely. They need to maintain their crunch. 2. Serve gobi tomato stir fry with bajra roti. Enjoy cauliflower stir fry recipe | gobi fry | gobi tomato sabzi | with step by step photos. | [To make cauliflower stir fry, boil enough water in a deep non-stick pan, add the cauliflower florets, turmeric powder and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Drain and keep aside., Heat the oil in a broad non-stick pan, add the ginger-garlic paste and green chillies and saute on a medium flame for 1 minute., Add the chilli powder, dried fenugreek leaves, garam masala and tomatoes and cook on a medium flame for 2 minutes., Add the cauliflower, coriander and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve cauliflower stir fry immediately.] | [Energy, 98 cal, Protein, 2 g, Carbohydrates, 4.6 g, Fiber, 3.2 g, Fat, 7.8 g, Cholesterol, 0 mg, Sodium, 37.8 mg] | cauliflower-stir-fry-gobi-fry-22677r |
| rcp1377 | Cauliflower Stuffing ( For Parathas) | NA | Veg | [grated cauliflower, oil, cumin seeds (jeera), chopped onions, chopped green chillies, chopped coriander (dhania), salt] | 10 mins | 7 mins | [Stuffed Veg Parathas, Non-stick Pan, Foods to cook in September] | 2Makes 1.75 cups | NA | Cauliflower is one of the best suited stuffing for parathe. The best part is that it cooks quite fast too; you just need to know the right way to prepare it so it won’t get mushy. This particular Cauliflower Stuffing (For Parathas) is extremely flavourful, as it is well supported by green chillies, cumin seeds and coriander. This will lend a wonderful flavour to the parathe, and also help keep them soft and succulent. | [Heat the oil in a broad non-stick pan add the cumin seeds and cook on a medium flame for a few seconds., Add the onions, green chillies and sauté on medium flame for 1 to 2 minutes., Add the cauliflower and salt, sprinkle a little water, mix well and cook on medium flame for 3 to 4 minutes, while stirring occasionally., Add the coriander and mix well., Serve hot.] | [Energy, 89 cal, Protein, 2.1 g, Carbohydrates, 6.7 g, Fiber, 2.5 g, Fat, 6 g, Cholesterol, 0 mg, Vitamin A, 188 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.8 mg, Vitamin C, 40.1 mg, Folic Acid, 2.3 mcg, Calcium, 40.6 mg, Iron, 1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 34.3 mg, Potassium, 135.1 mg, Zinc, 0.4 mg] | cauliflower-stuffing--for-parathas-1377r |
| rcp2176 | Cauliflower with Chutney | Lunch | NA | [cauliflower florets, butter, salt, chopped coriander (dhania), green chillies, coconut, sugar, lemon juice, salt, potato salli] | 10 mins | 2 mins | [Semi-Dry Sabzis, Saute, Non-stick Pan, High Fiber, Low Carb Indian Lunch, Low Carb Dinner, High Fiber Lunch] | 2Makes 2 servings | Indian | Ready in minutes, you will love this delicious snack, whether as a tea-time treat or as a starter. Sautéed cauliflower is coated with a creamy coconut-coriander chutney and cooked till the flavours are absorbed. A dash of lemon juice imparts a welcome tang, while a topping of potato salli makes the cauliflower with chutney a crunchy feast! | [Heat the butter in a broad non-stick pan, add the cauliflower florets and salt and sauté on a medium flame for 1 minute., Add the prepared paste, mix well and cook on a medium flame for 1 minute., Serve immediately garnished with potato salli.] | [Energy, 67 cal, Protein, 2.5 g, Carbohydrates, 5.8 g, Fiber, 3.7 g, Fat, 3.7 g, Cholesterol, 7.5 mg, Sodium, 71.8 mg] | cauliflower-with-chutney-2176r |
| rcp38859 | Cauliflower, Cabbage and Tomato Clear Soup | NA | NA | [vaal (field beans/ butter beans), chopped french beans, cauliflower florets, tomatoes, boiled green peas, shredded cabbage, cornflour water, chopped celery, bayleaves (tejpatta), butter, salt, chopped parsley, grated processed cheese] | 15 mins | 22 mins | [Indian Clear Soups, Indian Pressure Cooker, Boiled Indian recipes, Pressure Cooker, Pan, Presssure Cooker Soups] | 4Makes 4 servings | Indian | Try this unique soup, which combines protein and fibre rich lima beans with a horde of vitamin-rich veggies into a delectable, comforting and filling soup. In the preparation of this cauliflower, cabbage and tomato clear soup, we have retained and used the water in which the lima beans was cooked, not just to avoid nutrient-loss but also to enhance the flavour. You will love the mild, nutty flavour of this clear soup. | [Soak the lime beans in enough water for 3 to 4 hours and drain., Combine the lima beans with 1½ cups of water and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Heat the butter in a pan and fry the celery and bay leaves lightly. Add the french beans and cauliflower and cook for 5 to 7 minutes., Add the cabbage, tomato and green peas and cook on a medium flame for 2 minutes., Add the lima beans along with the liquid, 2 cups of water, salt, cornflour-water mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Add the pepper and mix well., Serve hot garnished with the chopped parsley and grated cheese.] | [Energy, 91 cal, Protein, 4.3 g, Carbohydrates, 12.4 g, Fiber, 2.3 g, Fat, 2.8 g, Cholesterol, 0 mg, Vitamin A, 210.6 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.8 mg, Vitamin C, 24.6 mg, Folic Acid, 19.2 mcg, Calcium, 44.5 mg, Iron, 1.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 32.8 mg, Potassium, 61 mg, Zinc, 0.2 mg] | cauliflower-cabbage-and-tomato-clear-soup-38859r |
| rcp39680 | Cauliflower, Methi and Carrot in White Gravy | NA | NA | [blanched cauliflower florets, chopped fenugreek (methi) leaves, carrot cubes, chopped onions, low-fat milk, cloves (laung / lavang), cinnamon (dalchini), chopped green chillies, chopped ginger (adrak), chopped garlic (lehsun), oil, cumin seeds (jeera), salt] | 20 mins | 15 mins | [Sabzis with Gravies, International Curries, Non-stick Pan, Diabetic recipes, Indian Cancer Patients, High Fiber, Diabetic Sabzis] | 4Makes 4 servings | Indian | The pleasing bitterness of fenugreek leaves goes beautifully with the creaminess of cauliflower and the mild sweetness of carrots. This thoughtful assortment of veggies becomes all the more desirable when combined with a lip-smacking white gravy made of onions, milk and myriad spices. | [Combine the onions, milk, cloves, cinnamon, green chillies, ginger and garlic in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally., Allow it to cool completely and blend in a mixer till smooth. Keep aside., Heat the oil in non-stick kadhai and add the cumin seeds., When the seeds crackle, add the fenugreek leaves and sauté on a medium flame for a few seconds., Add the onion-milk paste and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the cauliflower and carrots, mix well and cook on a medium flame for another 2 minutes, while stirring occasionally., Serve hot.] | [Energy, 112 cal, Protein, 5.7 g, Carbohydrates, 15.7 g, Fiber, 3 g, Fat, 2.9 g, Cholesterol, 0 mg, Sodium, 82.6 mg] | cauliflower-methi-and-carrot-in-white-gravy-39680r |
| rcp4168 | Celery and Black Pepper Rice | NA | NA | [chopped celery, freshly ground black pepper (kalimirch), chinese rice, oil, chopped garlic (lehsun), bean sprouts, salt] | 15 mins | 4 mins | [Chinese Rice Dishes, Quick South Indian, Maharashtrian Rice Recipes, Chinese Party, Non-stick Pan, Indian Travel Food Rice, Biryani, Pulao] | 3Makes 3 servings | Maharashtrian | World cuisine can sometimes be easier than you imagined, so easy that you will be comfortable enough to make something like this Celery and Black Pepper Rice during rush hour rather than the dal and chawal you are so familiar with. Rice, perked up with celery, garlic and pepper, is fortified with bean sprouts making this quick and easy Oriental dish a wholesome meal option. | [Heat the oil in a broad non-stick pan, add the garlic and sauté on a high flame for a few seconds., Add the celery and bean sprouts and sauté on a high flame for 1 minute., Add the chinese rice, salt and pepper, mix well and cook on a high flame for 2 minutes, while stirring occasionally., Serve hot.] | [Energy, 290 cal, Protein, 3.7 g, Carbohydrates, 38.4 g, Fiber, 2.3 g, Fat, 13.6 g, Cholesterol, 0 mg, Vitamin A, 161.6 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.9 mg, Vitamin C, 0.5 mg, Folic Acid, 3.8 mcg, Calcium, 23.2 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0 mg, Potassium, 0 mg, Zinc, 0.6 mg] | celery-and-black-pepper-rice-4168r |
| rcp2374 | Celery and Green Peas Soup | NA | NA | [chopped celery (ajmoda), boiled green peas, butter, chopped onions, oats flour, vegetable stock, salt, freshly ground black pepper (kalimirch)] | 10 mins | 15 mins | [Thick / Creamy Indian Soups, Mixer, Non-stick Pan, B Vitamins, Pregnancy Iron Rich Indian Foods, Pregnancy Vitamin B Complex Rich, Pregnancy Vitamin A Rich] | 3Makes 3 servings | Indian | celery and green pea soup recipe | healthy Indian green pea and celery soup | ajmoda matar soup | with 20 amazing images. celery and green pea soup is a simple and filling Indian soup. Learn how to make ajmoda matar soup. celery and green pea soup is a delicious and nutritious soup that is perfect for a light lunch or dinner. It is made with fresh celery, green peas, onions, butter, and vegetable stock. The soup is typically blended until it is smooth and creamy, but it can also be left chunky. Celery has a very pleasing bitterness, if you have noticed. Combined with the nutty flavour of green peas and the pungent taste of onions, it results in a really exotic healthy Indian green pea and celery soup that you will enjoy thoroughly Serve celery and green pea soup hot, with croutons or toasted multigrain bread . celery and green pea soup is rich in calcium, phosphorus, dietry fibre, iron , vitamin A and vitamin B1. Pro tips for celery and green pea soup . 1. Butter adds a rich and creamy flavor to the soup. It also helps to balance out the sweetness of the green peas and the saltiness of the broth. Recent research shows that small amounts of butter has positive effects on heart health. 2. Celery adds a bit of crunch to the soup, which can be a nice contrast to the smooth texture of the peas. Celery helps reduce the total blood cholesterol and triglyceride levels, thus reducing the clogging of arteries and chances of stroke. 3. Oats flour is a good thickener, and it can be used to thicken soups, stews, and sauces. It gives the soup a smooth and creamy texture without adding too much fat or calories. Enjoy celery and green pea soup recipe | healthy Indian green pea and celery soup | ajmoda matar soup | with step by step photos. | [To make celery and green pea soup , heat the butter in a deep pan, add the celery and onions and sauté on a medium flame for 1 to 2 minutes., Add oats flour, vegetable stock or water, mix well and cook on a medium flame for 8 to 10 minutes., Cool and blend in a mixer to a smooth purée., Transfer the purée into a deep pan, add green peas, salt and pepper, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Serve celery and green pea soup hot with crusty bread.] | [Energy, 96 cal, Protein, 3.2 g, Carbohydrates, 13.1 g, Fiber, 4.5 g, Fat, 3.4 g, Cholesterol, 10 mg, Sodium, 100.3 mg] | celery-and-green-peas-soup-2374r |
| rcp3524 | Celery Garlic Toast ( Delicious Diabetes Recipe) | Snacks | NA | [whole wheat bread, chopped celery, chopped garlic (lehsun), low-fat butter, salt] | 5 mins | 0 mins | [French Breads, Low Calorie Indian Snacks, Indian Toast recipes, Baked, Oven, Diabetic Starters & Snacks, Recipes for Increasing immunity] | 4Makes 4 toast | Indian | A delicious starter made with low-fat butter, celery and garlic ground together to make an aromatic spread. Both celery and garlic are beneficial for diabetics. I have chosen celery for this recipe as it is very low in carbohydrates and is a storehouse of vitamin A, vitamin C and iron (which is required for healthy eyes, immunity and blood). Garlic on the other hand is helpful in preventing heart disease by reducing the occurrence of clot formation in blood (that can block the arteries). Serve it with your favourite soup or whole wheat pasta to make a wholesome meal. | [Combine all the ingredients and blend in a mixer to a coarse paste without using water., Divide it into 4 equal portions and keep aside., Place the bread slices on a clean, dry surface and apply 1 portion of celery garlic spread evenly on each bread slice., Bake them in a pre-heated oven at 180°c (360°f) for 15 minutes or till the toasts are evenly crisp., Cut each toast into 2 pieces diagonally and serve immediately.] | [Energy, 56 cal, Protein, 1.8 g, Carbohydrates, 10 g, Fiber, 0.3 g, Fat, 0.9 g, Cholesterol, 1.9 mg, Sodium, 11.8 mg] | celery-garlic-toast--delicious-diabetes-recipe-3524r |
| rcp407 | Celery Soup with Dill | Dinner | NA | [chopped celery (ajmoda), chopped dill leaves, butter, chopped onions, cornflour water, milk, salt freshly ground black pepper (kalimirch), chopped dill leaves] | 10 mins | 22 mins | [Jhat-Pat Soup, Western Party, Italian Dinner] | 4Makes 4 servings | Italian | celery soup with dill recipe | Indian style celery soup recipe | ajmoda suva soup | with amazing 22 images. celery soup with dill is a delicious and comforting thick green soup recipe which is super delicious and tummy filling and is called ajmoda suva soup in India. celery soup is a lovely green-coloured soup of celery pepped up with aromatic dill, onions and a dash of pepper. Milk and corn flour help to balance the flavour as well as lend the perfect consistency to this celery soup with dill. celery soup with dill is highly comforting and we have used the most basic and minimum of ingredients for preparing the soup.Celery soup falls under the category of thick soup as we have pureed celery and have used corn-flour to thicken it. To make Indian style celery soup recipe we have cooked onions and celery in butter, you can also add garlic if you wish to. Further, we have added water and boiled celery and onions. Next, cooled and have blended celery and onion into a smooth mixture and have strained them. To proceed, we have transferred it into a deep pan, have added cornflour slurry, milk, dil leaves, salt and pepper. Cooked it until it thickened a little and our yummy Indian style celery soup recipe is ready to be relished! Dill leaves add an amazing flavour to our soup, making it extremely lip-smacking. Wanting to have something light, yet tummy filling celery soup with dill can be definitely your go to recipe! Serve ajmoda suva soup along with bread sticks or garlic bread. Also, you can add on croutons if you wish to! Learn to make celery soup with dill recipe | Indian style celery soup recipe | ajmoda suva soup | with detailed step by step recipe photos below. | [To make celery soup with dill, heat the butter in a deep pan, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the celery and sauté on a medium flame for 2 minutes., Add 2 cups of water and boil on a medium flame for 13 to 15 minutes, while stirring occasionally., Allow to cool completely and blend in a mixer till smooth and strain with help of a strainer., Transfer it back into a deep pan, add the corn flour- water mixture, milk, dill, salt and pepper, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Serve the celery soup with dill piping hot garnished with dill.] | [Energy, 110 cal, Protein, 3.1 g, Carbohydrates, 8.7 g, Fiber, 1 g, Fat, 5.9 g, Cholesterol, 0 mg, Vitamin A, 448.4 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.6 mg, Vitamin C, 4.8 mg, Folic Acid, 12.5 mcg, Calcium, 216.1 mg, Iron, 2.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 35.1 mg, Potassium, 77.9 mg, Zinc, 0.1 mg] | celery-soup-with-dill-407r |
| rcp389 | Celery, Cucumber and Grape Salad | NA | NA | [chopped celery, cucumber cubes, grapes, curds (dahi), honey, mustard paste, salt black pepper (kalimirch) powder, lettuce] | A few min. | Nil. | [Indian Fruit Salad Recipes, Indian Salads with dressing, Toss & Mix Salads (No cooking), Wholesome Salads (Salads that make a meal)] | 4Serves 4. | Indian | A colourful and crunchy salad. | [Put all the salad ingredients in a bowl. Put in the refrigerator., Mix all the ingredients for the dressing., Just before serving, pour over the salad and mix well., Serve cold on a bed of crisp lettuce leaves.] | [Energy, 63 cal, Protein, 0.7 g, Carbohydrates, 14.5 g, Fiber, 1.9 g, Fat, 0.3 g, Cholesterol, 0.1 mg, Vitamin A, 110 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 4.2 mg, Folic Acid, 4.6 mcg, Calcium, 67.3 mg, Iron, 1.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 3.3 mg, Potassium, 24.9 mg, Zinc, 0.3 mg] | celery-cucumber-and-grape-salad-389r |
| rcp1484 | Ceylonese Curry with Rice Noodles | Dinner | Veg | [rice noodles, coconut milk (nariyal ka doodh), cornflour, fenugreek (methi) seeds, curry leaves (kadi patta), green chillies, coriander (dhania) seeds, chilli powder, chopped onions, chopped tomatoes, turmeric powder (haldi), salt, black peppercorns (kalimirch), cinnamon (dalchini), chopped and boiled mixed vegetables, grated coconut, chopped onions, chilli powder, salt, lemon juice] | 15 mins | 15 mins | [Indian Noodles, Veg Noodles, One Dish Vegetarian Meals, One Meal Dinner, Raksha - Bandhan, Mother's Day, Father's Day, Non Stick Kadai Veg] | 6Makes 6 servings (6serving ) | Indian | Ceylonese curry with rice noodles recipe | Ceylon rice noodles | rice noodles with coconut milk | with 40 amazing images. Ceylonese curry with rice noodles recipe | Ceylon rice noodles | rice noodles with coconut milk is a one dish meal with a rich coconut milk flavour. Learn how to make Ceylon rice noodles. To make Ceylonese curry, combine the coconut milk and cornflour in a bowl and mix well till no lumps remain. Pour the coconut milk-cornflour mixture in a deep kadhai, add 1 cup of water mix well and cook on a medium flame for 1 minute. Add the soaked fenugreek seeds, curry leaves, green chillies, coriander seeds powder and chilli powder, mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously. Add the onions, tomatoes, turmeric powder, salt, peppercorns and cinnamon, mix well and cook on a medium flame for 10 to 15 minutes, while stirring occasionally. Add the boiled vegetables, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Divide the curry into 6 equal portions and keep aside. To serve Ceylonese curry with rice noodles, place ¾ cup of rice noodles in a bowl, pour 1 portion of the Ceylonese curry over it and top it with little sambol chutney. Repeat step 1 to make 5 more portions. Serve immediately. Ceylon’s cuisine is characterized by the abundant use of coconut, which is available ample in that country. In this particular Ceylonese curry, chopped mixed vegetables are cooked in a coconut milk base, with a wide choice of spices, which are also cultivated commonly in that land. It is topped on Ceylon rice noodles. The rice noodles and the curry strike a contrast in hue, texture and flavour too!. For an absolute Ceylonese experience, serve this rice noodles with coconut milk with sambol chutney. Tips to make Ceylonese curry with rice noodles. 1. Drain the rice noodles well once cooked and keep aside. 2. While making Ceylonese noodles, make sure you stir in well in between to avoid it from curdling. 3. You can keep the curry ready in advance. Enjoy Ceylonese curry with rice noodles recipe | Ceylon rice noodles | rice noodles with coconut milk | with step by step photos. | [Combine the coconut milk and cornflour in a bowl and mix well till no lumps remain., Pour the coconut milk-cornflour mixture in a deep kadhai, add 1 cup of water mix well and cook on a medium flame for 1 minute., Add the soaked fenugreek seeds, curry leaves, green chillies, coriander seeds powder and chilli powder, mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously., Add the onions, tomatoes, turmeric powder, salt, peppercorns and cinnamon, mix well and cook on a medium flame for 10 to 15 minutes, while stirring occasionally., Add the boiled vegetables, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Divide the curry into 6 equal portions and keep aside., Place ¾ cup of rice noodles in a bowl, pour 1 portion of the ceylonese curry over it and top it with little sambhol chutney., Repeat step 1 to make 5 more portions., Serve the ceylonese curry with rice noodles immediately.] | [Energy, 331 cal, Protein, 5.3 g, Carbohydrates, 36.8 g, Fiber, 4.2 g, Fat, 19.1 g, Cholesterol, 0 mg, Sodium, 22.4 mg] | ceylonese-curry-with-rice-noodles-1484r |
| rcp542 | Chaas, Buttermilk Recipe, Salted Chaas Recipe | BreakFast | NA | [curd (dahi), cumin seeds (jeera) powder, ginger-green chilli paste, black salt (sanchal), salt, oil, cumin seeds (jeera), asafoetida (hing), chopped coriander (dhania)] | 5 mins | 1 mins | [Punjabi Breakfast, Gujarati Drinks, Indian Drinks / Sharbats, Mahashivaratri, Ekadashi Recipes, Ekadasi, Indian Party, Quick 4 Ingredients] | 4Makes 4 glasses | Punjabi | chaas recipe | plain Indian buttermilk recipe | plain chaas recipe | with 12 amazing images. The most popular Indian drink, chaas recipe or plain chaas recipe which is called plain buttermilk outside India. plain chaas is made from dahi (curd), water and salt. We have added a bit of jeera nad spices to give it an Indian flavour. Serve chilled chaas on hot summer afternoons and watch your family’s energy levels rise instantly. It is good to note that plain chaas also aids in digestion. However, remember this is more of a day-drink. Chaas is basically a yogurt based drink which cools your system from the inside. Basically plain chaas is very famous in Gujarat and Rajasthan. Tradionally, chaas is made by churning or mixing yogurt and water with madhani also known as whipper. Chaas is super easy and quick to make. All you need to do is take curd in a bowl and whisk it. This helps in getting a uniform mixture on blending. We have used homemade curd for the chaas recipe. Add cumin seed powder which uplifts the taste of buttermilk. Add ginger-green chilli paste, black salt and mix everything well. Add cool water and whisk well. Further, we have tempered chaas, you can skip it if you don’t like chaas with tempering. Take oil in a small pan, add cumin seeds, once they crackle add asafoetida and pour over the chaas. Mix well and our buttermilk is ready to be served! You can also garnish it with coriander if you wish to. As a Gujarati, we prepare and consume chaas with each and every meal. My meal is incomplete without consumption of buttermilk! Aside from this chaas recipe, try our other chaas recipes like Pudina Chaas, Masala Chaas, Salted Chaas and our Low-Fat Chaas which is perfect for diabetics, heart and weight loss. Enjoy chaas recipe | plain Indian buttermilk recipe | plain chaas recipe with detailed step by step photos and video below. | [To make the chaas, combine the curds, cumin seeds powder, ginger-green chilli paste, black salt and salt in a deep bowl and mix well., Add 4 cups of chilled water and whisk well. Keep aside., For the tempering, heat the oil in a small pan and add the cumin seeds., When the seeds crackle, add the asafoetida and pour the tempering over the buttermilk., Serve the chaas chilled garnished with coriander.] | [Energy, 128 cal, Protein, 4.3 g, Carbohydrates, 5 g, Fiber, 0 g, Fat, 7.8 g, Cholesterol, 16 mg, Sodium, 19 mg] | chaas-buttermilk-recipe-salted-chaas-recipe-542r |
| rcp2788 | Chaat Masala ( Chaat) | NA | NA | [cumin seeds (jeera), black peppercorns (kalimirch), dried mango powder (amchur), black salt (sanchal), salt, asafoetida (hing)] | 2 mins | 3 mins | [Chaat, Indian Party, Mixer] | 1Makes 1 cup | Indian | chaat masala recipe | chaat masala recipe for chaats | Indian chaat masala | with 14 amazing images. This chaat masala recipe for chaats is named so, because it is hard to imagine making chaat without Indian chaat masala! Most chaats owe their snazzy, tongue-tickling flavour to this peppy Indian chaat masala. Made of everyday spices, combined smartly with pungent ingredients like black salt and amchur powder, the chaat masala has a strong aroma, which draws one to any dish it is added to. And, it surely lives up to the expectations by imparting a very enjoyable flavour too. Here, we show you the perfect way to make chaat masala recipe for chaats, so that you get a uniformly-blended masala, which can be stored for a long time. The surprising thing about chaat masala is that unlike many other spice powders that have a long list of ingredients, homemade chaat masala is made of just a few, everyday ingredients available in every Indian kitchen. This easy Indian chaat masala takes 3 minutes to make and is made off only 6 ingredients cumin seeds, black peppercorns, dried mango powder, sanchal, hing and salt. A few points and tips to make the perfect chaat masala recipe for chaats. 1. Dry roast on a medium flame for 1 minute or until the seeds turn aromatic and slightly brown in colour. Do not burn them or else you will get that bitter flavour. 2. Small jar is more convenient when preparing chaat masala in less quantity. 3. Pick and clean black peppercorns for dirt or debris before adding them. It provides that blackish colour to the chaat masala. 4. Sieve the chaat masala powder using sieve and spoon. Discard the little coarse mixture left behind in the sieve. In case there is a lot of coarse mixture left behind, simply blend it again, sieve and use it. Enjoy chaat masala recipe | chaat masala recipe for chaats | Indian chaat masala | with step by step photos and video below. | [To make chaat masala, put the cumin seeds in a broad non-stick pan and dry roast on a medium flame for 1 minute. Transfer them on a plate and keep aside to cool for 2 to 3 minutes., Combine the roasted cumin seeds and black peppercorns in a small jar of a mixer and blend to a smooth and fine powder., Sieve the powder using a sieve and discard the little coarse mixture left behind in the sieve., Add the dried mango powder, black salt, salt and asafoetida and mix well using your fingertips for 1 to 2 minutes., Store the chaat masala refrigerated or at room temperature in an air-tight container.] | [Energy, 0 cal, Protein, 0 g, Carbohydrates, 0 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 11627.4 mg] | chaat-masala--chaat-2788r |
| rcp164 | Chaat Masala, Homemade Chaat Masala Recipe | NA | NA | [cumin seeds (jeera), black peppercorns (kalimirch), dried mango powder (amchur), black salt (sanchal), salt, asafoetida (hing)] | 2 mins | 3 mins | [Chaat, Mixer, Non-stick Pan] | 1Makes 1 cup | NA | chaat masala recipe | chaat masala powder recipe | homemade chaat masala | with 14 amazing images. This chaat masala is named so, because it is hard to imagine making chaat without chaat masala powder! With a unique blend of spicy, salty and sour flavours, just a dash of chaat masala is enough to add a peppy twist to all kinds of chaats and savoury snacks, ranging from Chaat / Bhel and more to Kebabs / Tikkis / Barbeques, Vadas and even Parathas. The surprising thing about chaat masala is that unlike many other spice powders that have a long list of ingredients, homemade chaat masala is made of just a few, everyday ingredients available in every Indian kitchen. It is perhaps the combination of these spices with black salt that gives it all the zing. This easy chaat masala powder recipe takes 5 minutes to make and is made off cumin seeds, black peppercorns, dried mango powder, sanchal, hing and salt. A few points and tips to make the perfect chaat masala recipe. 1. Dry roast on a medium flame for 1 minute or until the seeds turn aromatic and slightly brown in colour. Do not burn them or else you will get that bitter flavour. 2. Small jar is more convenient when preparing chaat masala in less quantity. 3. Pick and clean black peppercorns for dirt or debris before adding them. It provides that blackish colour to the chaat masala. 4. Sieve the chaat masala powder using sieve and spoon. Discard the little coarse mixture left behind in the sieve. In case there is a lot of coarse mixture left behind, simply blend it again, sieve and use it. Here we show you how to make Chaat Masala the right way. Keep some handy in a jar, to sprinkle over curds, fruits, or just about any chaat or snack. Enjoy chaat masala recipe | chaat masala powder recipe | homemade chaat masala | with step by step photos and video below. | [To make chaat masala, put the cumin seeds in a broad non-stick pan and dry roast on a medium flame for 1 minute. Transfer them on a plate and keep aside to cool for 2 to 3 minutes., Combine the roasted cumin seeds and black peppercorns in a small jar of a mixer and blend to a smooth and fine powder., Sieve the powder using a sieve and discard the little coarse mixture left behind in the sieve., Add the dried mango powder, black salt, salt and asafoetida and mix well using your fingertips for 1 to 2 minutes., Store the homemade chaat masala refrigerated or at room temperature in an air-tight container.] | [Energy, 0 cal, Protein, 0 g, Carbohydrates, 0 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 11627.4 mg] | chaat-masala-homemade-chaat-masala-recipe-164r |
| rcp4217 | Chai ka Masala, Chai Powder, Tea Masala, Indian Masala Tea Powder | BreakFast | NA | [cloves (laung / lavang), cardamoms (elaichi), black peppercorns (kalimirch), cinnamon (dalchini), dried ginger (soonth) powder, nutmeg (jaiphal) powder] | 5 mins | 1 mins | [Boiled Indian recipes, High Tea Party, Mixer, Non-stick Pan, Quick Breakfast Indian] | 1Makes 0.75 cup | Indian | chai ka masala | chai powder | tea masala | Indian masala tea powder | with 13 amazing images chai ka masala is made by dry roasting cloves, cardamoms, kalimirch and cinnamon in a non stick pan for 1 minute. Cool, transfer to a mixer and then add dry ginger powder and nutmeg. Blend to a smooth powder and your homemade chai ka masala is ready. chai ka masala is a simple and easy tea masala to make at home in 7 minutes. All ingredients to make the tea masala is available in any Indian kitchen. A dash of spices always makes chai a lot more interesting, especially on cold winter days and wet monsoon ones! The chai ka masala is the secret behind making the perfect Masala Chai, and here we show you how to make this magic ingredient. Go ahead and make this 100% pure chai powder without any preservatives. Once made, store the chai ka masala in an airtight container which should last for 120 days. Enjoy Masala Tea with your Breakfast, invite friends over for a cup of tea and yummy Evening Tea Snacks . Enjoy how to make chai ka masala | chai powder | tea masala | Indian masala tea powder with detailed step by step photos and video below. | [To make chai ka masala , combine the cloves, cardamom, black peppercorns and cinnamon in a broad non-stick pan and dry roast on a medium flame for 1 minute., Transfer into a plate and keep aside to cool completely., Once cooled, add the dried ginger powder, nutmeg powder and blend in a mixer to a smooth powder., Store the chai ka masala in an air-tight container and use as required., chai ka masala remains fresh for 4 months when stored in an air-tight container.] | [Energy, 0 cal, Protein, 0 g, Carbohydrates, 0 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | chai-ka-masala-chai-powder-tea-masala-indian-masala-tea-powder-4217r |
| rcp2182 | Chana Aloo Masala, Punjabi Style Chole Aloo Masala | NA | NA | [kabuli chana (white chick peas), baking soda, oil, boiled and peeled potato cubes, chopped onions, coriander-cumin seeds (dhania-jeera) powder, chilli powder, garam masala, dried mango powder (amchur), lemon juice, freshly ground black pepper (kalimirch), tomato cubes, salt, bhaturas puris] | 15 mins | 20 mins | [Punjabi Sabzis, Semi-Dry Sabzis, Traditional Indian Sabzis, Indian Party, Pressure Cooker, Pan] | 4Makes 4 servings | Punjabi | chana aloo masala | Punjabi style chole aloo masala | dry chole masala | quick chole recipe | with 25 amazing images. We have modified the tradition chole recipe to make Punjabi style chole aloo masala, cooked white chick peas and potatoes are pepped up with tangy tomato cubes and an assortment of spice powders and lemon juice. Who can resist the masaledar taste and tempting aroma of chana aloo masala? Also for the traditional chole, look at our Punjabi chole masala recipe. chana aloo masala can be made with or without gravy, the recipe we are sharing today is dry chole recipe. As the sabzi is dry, you can carry it in your tiffin for work or even give it to your child as a kids tiffin box meal. The chana aloo masala that we have shared is a quick chole recipe which is made with basic ingredients and is prepared in a jiffy. To make chana aloo masala, soak the kabuli channa for at least 6 hours. Drain well, combine the kabuli chana, soda bi-carb and salt in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat 2 tsp of oil in a deep pan, add the potatoes and sauté on a medium flame for 2 minutes. Remove the potatoes and keep aside. Heat the remaining 1 tsp of oil in the same pan, add the onions and sauté on a medium flame for 1 to 2 minutes. Add the coriander-cumin seeds powder, chilli powder and 2 tbsp of water, mix well and sauté on a medium flame for 1 minute. Add the boiled kabuli chana, salt. Garam masala, dry mango powder, lemon juice, black pepper powder and ½ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the potatoes and tomatoes and cook on a medium flame for 2 minutes, while stirring occasionally. Serve Punjabi style chole aloo masala hot. Punjabi style chole aloo masala goes well with Puris , Bhatura , Rotis. Also it can be had at any given point of day, be it breakfast, lunch, snack or dinner. chana aloo masala is a all-rounder recipe which gives a roller coater ride of flavors to your taste buds. Enjoy chana aloo masala | Punjabi style chole aloo masala | dry chole masala | quick chole recipe | with detailed step by step recipe photos and video below. | [Soak the kabuli channa for at least 6 hours. Drain well, Combine the kabuli chana, soda bi- carb and salt in a pressure cooker and pressure cook for 3 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat 2 tsp of oil in a deep pan, add the potatoes and sauté on a medium flame for 2 minutes., Remove the potatoes and keep aside., Heat the remaining 1 tsp of oil in the same pan, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the coriander-cumin seeds powder, chilli powder and 2 tbsp of water, mix well and sauté on a medium flame for 1 minute., Add the boiled kabuli chana , salt. Garam masala, dry mango powder, lemon juice, black pepper powder and ½ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the potatoes and tomatoes and cook on a medium flame for 2 minutes, while stirring occasionally., Serve chana aloo masala hot with bhaturas or puris.] | [Energy, 174 cal, Protein, 5.9 g, Carbohydrates, 25.2 g, Fiber, 9.4 g, Fat, 5.5 g, Cholesterol, 0 mg, Vitamin A, 147.3 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.2 mg, Vitamin C, 11.6 mg, Folic Acid, 65.1 mcg, Calcium, 85.6 mg, Iron, 1.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 4.2 mg, Potassium, 95.2 mg, Zinc, 1.1 mg] | chana-aloo-masala-punjabi-style-chole-aloo-masala-2182r |
| rcp2583 | Chana Chaat | NA | NA | [boiled kabuli chana (white chick peas), paneer (cottage cheese) cubes, cucumber, spring onion, tomato ketchup, chaat masala, chopped coriander (dhania) leaves, salt] | 15 mins | 0 mins | [Chaat, Indian Party, High Tea Party, Recipes Kids can make] | 4Makes 4 servings | Indian | Here is a quick and exciting version of Chana Chaat, which kids will love even more than the elaborate version. Loaded with refreshing cucumber, succulent paneer, crunchy spring onions and other flavourful ingredients, this Chana Chaat is sure to be enjoyed thoroughly by kids. A dash of chaat masala and tomato ketchup work together to create a tongue-tickling flavour, which will delight the young palate. You could help your kids to prepare the ingredients, and let them toss it together themselves, so they can get a kick out of imitating the deft movements of the roadside chaat vendors. | [Peel the cucumber and cut into small pieces. Keep aside., Chop the spring onion whites and greens. Keep aside., Combine the chick peas, paneer, cucumber and spring onions in a deep bowl and mix well., Add the tomato ketchup, chaat masala, coriander and salt and toss well., Serve immediately.] | [Energy, 177 cal, Protein, 8.8 g, Carbohydrates, 23.4 g, Fiber, 9 g, Fat, 5.8 g, Cholesterol, 0 mg, Sodium, 85.1 mg] | chana-chaat-2583r |
| rcp33111 | Chana Chaat, Kala Chana Chaat Recipe | Snacks | Veg | [kala chana (brown chick peas), butter, green chilli paste, chopped onions, chopped tomatoes, chilli powder, garam masala, chaat masala, boiled , peeled and chopped potatoes, salt, chopped raw mangoes, chopped coriander (dhania), lemon juice] | 15 mins | 25 mins | [Course, Comfort Foods, Iftar Recipes for Ramadan / Ramzan, Non Stick Kadai Veg, Gluten Free Veg Indian, Iftar Snacks for Ramadan] | 4Makes 4 servings | Indian | chana chaat recipe | kala chana chaat | black chana chaat | black chickpea salad | with amazing 19 images. chana chaat is known as kala chana chaat in Hindi and black chickpea salad in English. chana chaat recipe is a truly exciting combination of ingredients that makes this a real winner! This is one of the easiest and tastiest chaat recipe. kala chana chaat is simply a dish made with kala chana, luscious chutneys, veggies and chaat masala. Toss them all together in butter and the delicious kala chana chaat is ready to be relished! Imagine experiencing the nutty flavour of chana, the soothing mushiness of potatoes, the total tanginess of raw mangoes, the juiciness of tomatoes and the crunch of onions, all in one mouthful of kala chana chaat. chana chaat is famously sold on streets, beaches in India. This is a twisted version to it where we have tossed everything in butter and cooked it together. chana chaatchana chaat can be made in a jiffy if you have soaked kala chana in hand. It about tossing everything together and relishing it. chana chaat recipe is super versatile as you can have it as an evening snack or even as a side dish with any meal. Also, you can pack it and take it along to work or while travelling. There are many variations and versions to it and this is our version of making kala chana chaat. You get this and much more from chana chaat thanks to the exciting flavours imparted by garam masala and chaat masala. Indeed, this chatpata tiffin treat is something that can transform your kids’ day! Also pack some Cornflakes Chivda in another tiffin for a perfect short break combo. Learn to make chana chaat recipe | kala chana chaat | black chana chaat | black chickpea salad | with detailed step by step recipe photos and video below. | [To make chana chaat, soak the kala chana in enough water in a deep bowl overnight. Next day, drain it., Add the kala chana and enough water in a pressure cooker and pressure cook for 4 whistles., Allow the steam to escape before opening the lid. Drain and keep aside., Heat the butter in a deep non-stick kadhai, add the green chilli paste and onions and sauté on a medium flame for 2 to 3 minutes or till the onions turn translucent., Add the tomatoes, chilli powder, garam masala and chaat masala, mix well and sauté on a medium flame for another 2 to 3 minutes., Add the potatoes, chana, salt, raw mangoes, coriander and lemon juice, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally., Allow the chana chaat to cool completely, and pack in an air-tight tiffin box.] | [Energy, 147 cal, Protein, 6.1 g, Carbohydrates, 18.1 g, Fiber, 3.2 g, Fat, 5.6 g, Cholesterol, 15 mg, Sodium, 106.3 mg] | chana-chaat--kala-chana-chaat-recipe-33111r |
| rcp41231 | Chana Chor Garam Nachos | Snacks | NA | [chana chor garam, mashed riped avocado, lemon juice, chopped onions, chopped tomatoes, chopped green chillies, chopped coriander (dhania), salt, chopped tomatoes, chopped onions, chopped green chillies, cumin seeds (jeera) powder, chopped coriander (dhania), salt, cheese slices, milk, salt, chopped spring onions whites greens] | 15 mins | 2 mins | [Mexican Nachos, Indian Snacks for Entertaining, Evening Tea Snacks, Western Party, Island Party, Cocktail Party, Non-stick Pan] | 4Makes 4 servings | Indian | Chana Chor Garam – cooked chickpeas that are flattened, fried and seasoned – is an all-time favourite street food in India. While the roadside vendor would jazz it up with onions, tomatoes and a dash of spice powders, here were have created a fusion snack by topping the Chana Chor Garam with popular international dips and sauces like guacamole, tomato salsa and nacho sauce. A garnish of spring onions matches the exotic taste and texture of this dish making it all the more exciting to munch on. You can make the guacamole and uncooked salsa beforehand and store it in the fridge, but the nacho sauce must be made just before mixing because it thickens very fast. Once the nacho sauce is ready, assemble the Chana Chor Garam Nachos and serve it immediately. | [Combine all the ingredients in a broad non-stick pan, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside., Place 12 chana chor garam pieces on a serving plate, put half the guacamole, half the uncooked salsa and half the nacho sauce and spread it evenly., Repeat step 1 to make 1 more plate., Serve immediately garnished with spring onion whites and greens.] | [Energy, 175 cal, Protein, 7.6 g, Carbohydrates, 5.2 g, Fiber, 0.5 g, Fat, 13.3 g, Cholesterol, 0 mg, Vitamin A, 240 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.6 mg, Vitamin C, 9.3 mg, Folic Acid, 6.4 mcg, Calcium, 258 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 6.8 mg, Potassium, 70.9 mg, Zinc, 0.1 mg] | chana-chor-garam-nachos-41231r |
| rcp38028 | Chana Dal and Cabbage Tikki | Snacks | NA | [chana dal (split bengal gram), chopped cabbage, chopped green chillies, chopped mint leaves (phudina), turmeric powder (haldi), cumin seeds (jeera) powder, low fat curds (dahi), salt, besan (bengal gram flour), oil] | 5 mins | 10 mins | [Shallow Fry Indian, Indian Party, Non-stick Pan, Quick Snacks / Quick Starters, Healthy Foods for Kids, Babies, Toddler and Kids Iron Rich Foods, Senior Citizen] | 6Makes 6 tikkis | Indian | chana dal and cabbage tikki recipe | healthy cabbage chana dal cutlet | non fried tikki Indian snack | chana dal cabbage tikki for weight and diabetes | with 20 amazing images. To make chana dal and cabbage tikki, combine the chana dal, green chillies and 2 tbsp of water in a mixer and blend in a mixer to a coarse paste. Transfer the paste into a bowl, add all the remaining ingredients and mix well. Divide the mixture into 6 equal portions and keep aside. Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil. Shape a portion of the mixture into a 63 mm (2½ “) flat round tikki and immediately cook it on the tava (griddle) on a slow flame, using 1/4 tsp oil, till it turns golden brown in colour from both the sides. Repeat step 5 to make 5 more tikkis. Serve immediately with green chutney. Diabetic-friendly ingredients like chana dal and cabbage, flavoured elegantly with mint leaves and cumin seeds powder, make brilliant non fried tikki Indian snack! The crispness of these tikkis brought about by the interplay of chana dal and curds is indeed remarkable, but must be had fresh off the tava to enjoy the perfect texture. Being cooked with minimal oil, these chana dal cabbage tikki are good for weight and diabetes. The high fibre in them is enough to keep you going till the next meal. Two tikkis is the suggested serving size. Chana dal being a good source of protein and phosphorus, it helps in bone strengthening also. Senior citizens can include these tikkis in their diet, they are easy to chew and full of wealthy nutrients. With many other nutrients like B vitamins, vitamin C, iron, magnesium and zinc, these healthy cabbage chana dal cutlet are a wise choice for mums-to-be also. Tips for chana dal and cabbage tikki. 1. Adjust the quantity of besan if needed. The tikkis should bind well. If they don’t bind, add 1 more tablespoon. 2. Assemble the mixture just before cooking the tikkis, else the salt might release water and make rolling and cooking the tikkis difficult. 3. Also shape them one by one and directly cook them on a tava (griddle) and also do not shape the tikkis in advance. Enjoy chana dal and cabbage tikki recipe | healthy cabbage chana dal cutlet | non fried tikki Indian snack | chana dal cabbage tikki for weight and diabetes | with step by step photos. | [To make chana dal and cabbage tikki, combine the chana dal, green chillies and 2 tbsp of water in a mixer and blend to a coarse paste., Transfer the paste into a deep bowl, add all the remaining ingredients and mix well., Divide the mixture into 6 equal portions and keep aside., Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil., Shape a portion of the mixture into a 63 mm (2½ “) flat round tikki and immediately cook it on the tava (griddle) on a slow flame, using ¼ tsp oil, till it turns golden brown in colour from both the sides., Repeat the step 5 to make 5 more tikkis., Serve the chana dal and cabbage tikki immediately., Make the mixture for the tikkis just before cooking them and shape them one by one and directly cook them on a tava (griddle) and also do not shape the tikkis in advance.] | [Energy, 104 cal, Protein, 5.2 g, Carbohydrates, 14.6 g, Fiber, 3.9 g, Fat, 2.8 g, Cholesterol, 0 mg, Sodium, 20.8 mg] | chana-dal-and-cabbage-tikki-38028r |
| rcp38888 | Chana Dal and Coconut Puranpoli | NA | NA | [plain flour (maida), ghee, plain flour (maida), chana dal (split bengal gram), chopped jaggery (gur), cardamom (elaichi) powder, nutmeg (jaiphal) powder, grated dry coconut (kopra), plain flour (maida), ghee] | 10 mins | 25 mins | [Jain, Jain Paryushan, Maharashtrian Rotis / Polis, Traditional Indian Mithai, Basic Indian Dessert Recipes, Indian Tawa, Tava] | 6Makes 6 puranpolis (6 puranpoli ) | Maharashtrian | Puranpoli is a traditional maharashtrian dish, and variants of it are made all over the country. It is a wholesome and delicious snack made of chana dal and coconut sweetened with jaggery and flavoured mildly with spices like elaichi. While it is festive fare, it can be made any day when you feel like making something special. | [Combine the plain flour and ghee in a bowl and knead into a soft dough using enough water., Cover and keep the dough aside for 15 minutes., Soak the chana dal in enough hot water for 2 hours., Drain, add ½ cup of water and pressure cook for 2 whistles., Allow the steam to escape before opening the lid. Drain and discard the water and keep the chana dal aside., Once cooled, combine the chana dal and jaggery and blend in a mixer to a smooth mixture., Transfer the mixture into a broad non-stick pan and cook on a medium flame for 3 minutes, while stirring continuously., Switch off the flame, add the cardamom powder, nutmeg powder and coconut and mix well., Transfer the filling into a plate and allow it to cool for 10 minutes., Divide the filling into 6 equal portions and keep aside., Divide the dough into 6 equal portions., Roll out a portion of the dough into a 125 mm. (5”) diameter circle, using a little plain flour for rolling., Place a portion of the filling in the centre of the roti, bring all the sides together, press a little and roll again into a circle of 150 mm. (6”) diameter, using a little plain flour for rolling., Heat a non-stick tava (griddle), cook the puranpoli till it turns brown in colour from both the sides., Repeat steps 3 to 5 to make 5 more puranpolis., Smear a little ghee on each puranpoli and serve immediately.] | [Energy, 253 cal, Protein, 5.7 g, Carbohydrates, 41.6 g, Fiber, 2.7 g, Fat, 7 g, Cholesterol, 0 mg, Sodium, 13.9 mg] | chana-dal-and-coconut-puranpoli-38888r |
| rcp3907 | Chana Dal Aur Gur Chawal | NA | NA | [chana dal (split bengal gram), salt, oil, cumin seeds (jeera), asafoetida (hing), ginger-green chilli paste, turmeric powder (haldi), chilli powder, coriander (dhania) powder, black salt (sanchal), lemon juice, chopped coriander (dhania), chopped jaggery (gur), long grained rice (basmati), ghee, fennel seeds (saunf), cardamoms] | 10 mins | 27 mins | [Rajasthani Traditional Combinations, Traditional Indian Rice Recipes, Indian Party] | 3Makes 3 servings (3serving ) | Rajasthani | Chana Dal aur Gur Chawal is a sumptuous combination of spicy chana dal served with aromatic jaggery-sweetened rice. The gur chawal imbibes the flavour and aroma of fennel and cardamom beautifully, in such a way that it kindles ones appetite. It is such a lip-smacking meal you are sure to over-eat, but worry not – an assortment of ingredients like hing, saunf and black salt will aid digestion. | [Combine the soaked and drained chana dal, salt and 1½ cups of water in a pressure cooker, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid. Drain well and keep aside., Heat the oil in a broad non-stick pan, add the cumin seeds, asafoetida and ginger-green chilli paste and sauté on a medium flame for a few seconds., Add the cooked chana dal, turmeric powder, chilli powder, coriander powder, black salt and lemon juice, mix gently and cook on a medium flame for 1 minute, while stirring continuously., Add the coriander and mix well. Keep aside., Heat the ghee in a broad non-stick pan, add the fennel seeds, cardamom and rice and sauté on a medium flame for 1 minute., Add 1½ cups of water and mix well. Cover with a lid and cook on a medium flame for 8 to 10 minutes or till the rice is completely cooked, while stirring occasionally., Add the jaggery and ½ cup of water, mix well and cook on a medium flame for another 3 to 4 minutes, while stirring continuously., Just before serving, reheat the chana dal and gur chawal and serve immediately.] | [Energy, 405 cal, Protein, 9.1 g, Carbohydrates, 66.6 g, Fiber, 6.4 g, Fat, 11.4 g, Cholesterol, 0 mg, Sodium, 27.1 mg] | chana-dal-aur-gur-chawal-3907r |
| rcp42450 | Chana Dal Bhajiya, Pakora | Snacks | NA | [chana dal (split bengal gram), chopped coriander (dhania), chopped green chillies, chopped garlic (lehsun), chopped ginger (adrak), chopped onions, rice flour (chawal ka atta), asafoetida (hing), salt, oil, tomato] | 15 mins | 25 mins | [Rajasthani Naashta, Gujarati Farsans, Indian snacks with little planning, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Pakora Pakoda] | 4Makes 4 servings (4 serving ) | Rajasthani | chana dal bhajiya recipe | Indian chana dal pakora | lentil fritters | crunchy chana dal pakoda | with 27 amazing images. chana dal bhajiya recipe | Indian chana dal pakora | lentil fritters | crunchy chana dal pakoda is a crispy Indian snack perfect with a cup of masala chai. Learn how to make Indian chana dal pakora. To make chana dal bhajiya, combine the chana dal and enough hot water in a deep bowl and soak for 1 hour. Drain well. Combine the chana dal, coriander, green chillies, garlic and ginger in a mixer without using any water and blend to a coarse paste. Transfer the paste into a deep bowl, add all the other ingredients along with 1 tbsp of water and mix well. Heat the oil in a deep non-stick pan, drop spoonfuls of the mixture in the oil and deep-fry a few at a time till they turn crisp and golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with green chutney and tomato ketchup. Instead of using besan, this unusual crunchy chana dal pakoda is made with a mixture of soaked and ground chana dal flavoured with crunchy onions, pungent garlic, fiery green chillies, peppy ginger and aromatic coriander leaves. The batter is reinforced with a little bit of rice flour which makes it firmer and improves the colour and crispness. You will be surprised that common ingredients from our pantry can make a tempting snack like Indian chana dal pakora which is gobbled by all within a few minutes. These lentil fritters are super crispy and must be enjoyed immediately after preparation. Try other bhajiya recipes like Crispy Potato Bhajias or Banana Bhajiya. Tips for chana dal bhajiya. 1. Coriander can be replaced with mint leaves. 2. Jains can avoid the use of onions and garlic. 3. Once the oil is hot, always try frying one bhajiya to begin with. If it disintegrates, add little rice flour, mix well and continue frying. Enjoy chana dal bhajiya recipe | Indian chana dal pakora | lentil fritters | crunchy chana dal pakoda | with step by step photos. | [To make chana dal bhajiya, combine the chana dal and enough hot water in a deep bowl and soak for 1 hour. Drain well., Combine the chana dal, coriander, green chillies, garlic and ginger in a mixer without using any water and blend to a coarse paste., Transfer the paste into a deep bowl, add all the other ingredients along with 1 tbsp of water and mix well., Heat the oil in a deep non-stick pan, drop spoonfuls of the mixture in the oil and deep-fry a few at a time till they turn crisp and golden brown in colour from all the sides. Drain on an absorbent paper., Serve the chana dal bhajiya immediately with green chutney and tomato ketchup.] | [Energy, 217 cal, Protein, 5.5 g, Carbohydrates, 17.5 g, Fiber, 4 g, Fat, 13.9 g, Cholesterol, 0 mg, Sodium, 19.4 mg] | chana-dal-bhajiya-pakora-42450r |
| rcp42370 | Chana Dal Fry, Punjabi Masala Chana Dal | Lunch | NA | [chana dal (split bengal gram), turmeric powder (haldi), oil, cumin seeds (jeera), asafoetida (hing), chopped garlic (lehsun), chopped ginger (adrak), chopped green chillies, chopped onions, chopped tomatoes, chilli powder, coriander (dhania) powder, garam masala, dried mango powder (amchur), dried fenugreek leaves (kasuri methi), salt, chopped coriander (dhania)] | 15 mins | 25 mins | [Punjabi Dals | Punjabi Kadhis, Popular Dals from all over India, Indian Party, Non-stick Pan, High Fiber, Potassium Rich, High Fiber Lunch] | 4Makes 4 servings | Punjabi | chana dal fry recipe | North Indian chana dal tadka | easy chana dal masala | how to make Punjabi masala chana dal | with 32 amazing images. chana dal fry recipe | North Indian chana dal tadka | easy chana dal masala | how to make Punjabi masala chana dal | is a simple dal full of flavours and aroma of Indian masalas. Learn how to make Punjabi masala chana dal. To make chana dal fry, soak the chana dal in enough hot water for 1 hour. Drain well. Combine the soaked chana dal, turmeric powder and 2½ cups of water in a pressure cooker, mix well and pressure cook for 5 whistles. Allow the steam to escape before opening the lid. Whisk the dal using a whisk. Keep aside. Heat the oil in a deep non-stick pan, add the cumin seeds, asafoetida, garlic, ginger and green chillies and sauté on a medium flame for 1 to 2 minutes. Add the onions and sauté on a medium flame for 2 minutes. Add the tomatoes, chilli powder, coriander powder, garam masala, dried mango powder and 2 tbsp of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the dried fenugreek leaves, salt, whisked dal, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the coriander and mix well. Serve hot. Nourishing and tasty, the easy chana dal masala is one of the basic recipes made in the northern states of India. Like most Punjabi recipes, this dal also makes use of loads of finely chopped garlic, ginger, green chillies, onions and tomatoes. However, Punjabi masala chana dal tastes really awesome and unique, thanks to the apt combination of spices and dried fenugreek leaves. Amchur powder, though used in a small quantity, gives a pleasant tang to the dal. This North Indian chana dal tadka is a wonderful accompaniment to rice and Indian breads like rotis or parathas and rice. A bowl of kachumber, masala papad and a tall glass of chaas would complete a North Indian thali. Enjoy it hot and fresh! Tips for chana dal fry. 1. It is important to soak this dal in hot water as mentioned in the recipe, to ensure easy and complete cooking. 2. Try not to whisk it very smooth. You will enjoy the mouthfeel of cooked chana dal. You can also try other bacic dal recipes like Basic Toovar Dal or Basic Urad Dal. Enjoy chana dal fry recipe | North Indian chana dal tadka | easy chana dal masala | how to make Punjabi masala chana dal | with step by step photos. | [Soak the chana dal in enough hot water for 1 hour. Drain well., Combine the soaked chana dal, turmeric powder and 2½ cups of water in a pressure cooker, mix well and pressure cook for 5 whistles., Allow the steam to escape before opening the lid., Whisk the dal using a whisk. Keep aside., Heat the oil in a deep non-stick pan, add the cumin seeds, asafeotida, garlic, ginger and green chillies and sauté on a medium flame for 1 to 2 minutes., Add the onions and sauté on a medium flame for 2 minutes., Add the tomatoes, chilli powder, coriander powder, garam masala, dried mango powder and 2 tbsp of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the dried fenugreek leaves, salt, whisked dal, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the coriander and mix well., Serve hot.] | [Energy, 222 cal, Protein, 8.3 g, Carbohydrates, 25.4 g, Fiber, 6.4 g, Fat, 9.7 g, Cholesterol, 0 mg, Sodium, 32.8 mg] | chana-dal-fry-punjabi-masala-chana-dal-42370r |
| rcp3510 | Chana Dal Pancakes | BreakFast | NA | [chana dal (split bengal gram), chopped fenugreek (methi), grated carrot, chopped spinach (palak), curry leaves (kadi patta), chopped green chillies, grated ginger (adrak), curd (dahi), salt, oil, fruit salt, peanut oil, green chutney] | 10 mins | 15 mins | [Breakfast Chillas, Indian Pancakes, Evening Tea Snacks, Indian Party, B Vitamins, Recipes while on chemotherapy, Potassium Rich Breakfast] | 6Makes 6 pancakes | Indian | chana dal pancakes | healthy chana dal pancakes |chana dal pancakes for diabetics | with 26 amazing images Chana dal pancakes is made of soaked chana dal mixed with vitamin rich vegetables and protein rich curds to enhance its taste. Grated ginger and green chillies add the much-needed spice to the chana dal pancakes. Cook these split bengal gram pancakes over a slow flame as the chana dal is coarsely ground and will take a while to cook well. What makes chana dal pancakes healthy? Chana dal is a very beneficial pulse for diabetics as it helps in the utilisation of sugar effectively causing a slow rise in blood sugar levels because of its low glycemic index. There is a 1/2 cup of methi leaves used in chana dal pancakes and see why we love that. Fenugreek leaves help in improving glucose and insulin responses, hence good for diabetics. The levels of cholesterol also reduced with intakes of fenugreek leaves. These Indian chana dal pancakes are extremely filling and you could have that for a heavy breakfast or it would suffice for dinner. Serve chana dal pancakes with green chutney. Enjoy chana dal pancakes | healthy chana dal pancakes |chana dal pancakes for diabetics with detailed step by step photos below. | [To make chana dal pancakes, grind the soaked chana dal into a coarse paste adding approx. ¼ cup of water., Add the fenugreek leaves, spinach, carrot, curry leaves, ginger, green chillies, curds, oil and salt and mix well. Just before serving, add the fruit salt and mix well., Divide the batter into 6 equal portions., Heat a non-stick tava with ¼ tsp of oil and spread one portion of the batter on it and make a pancake of approx. 100 mm. (4") diameter., Cook on a slow flame till both sides are golden brown, drizzling ¼ tsp oil., Repeat steps 4 and 5 to make 5 more chana dal pancakes., Serve chana dal pancakes hot with green chutney.] | [Energy, 104 cal, Protein, 4 g, Carbohydrates, 11.3 g, Fiber, 3.3 g, Fat, 4.7 g, Cholesterol, 0.8 mg, Sodium, 20.9 mg] | chana-dal-pancakes-3510r |
| rcp180 | Chana Dal Paratha | Lunch | Veg | [whole wheat flour (gehun ka atta), salt, chana dal (split bengal gram), chopped onions, chopped coriander (dhania), garam masala, dried mango powder (amchur), green chilli paste, sugar, salt, whole wheat flour (gehun ka atta), oil, curd (dahi)] | 10 mins | 25 mins | [Punjabi roti recipes | Punjabi parathas, Punjabi Breakfast, Breakfast Theplas, Parathas, Indian Tiffin Box, Lunch box, Dabba, Parathas, Stuffed Veg Parathas, All-in-one Parathas] | 12Makes 12 parathas | Punjabi | chana dal paratha recipe | Indian dal ka paratha | healthy lentil stuffed paratha | with 41 amazing photos. chana dal paratha recipe | Indian dal ka paratha | healthy lentil stuffed paratha is a satiating one dish meal in itself. Learn how to make Indian dal ka paratha. To make chana dal paratha, for the dough combine all the ingredients in a bowl and knead into a soft dough using enough water. Divide the dough into 12 equal portions and keep aside. For the stuffing, wash and soak the chana dal in enough water in a deep bowl for 1 hour. Drain well. Boil enough water in a deep non-stick pan, add the chana dal and salt and mix well. Cook on a medium flame for 20 minutes or till the dal is cooked. Strain using a strainer and keep aside to cool slightly. Once cooled, blend it in a mixer to a coarse mixture. Transfer the mixture into a bowl, add all the remaining ingredients and mix well. Divide the stuffing into 12 equal portions and keep aside. Roll a portion of the dough into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling. Place a portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly. Roll again into a circle of 125 mm. (5”) diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the paratha on a medium flame, using a little oil, till golden brown spots appear on both the sides. Repeat steps 1 to 5 to make 11 more parathas. Serve immediately with fresh curds. You must have surely tried making parathas with varied fillings ranging from potato, green peas and other veggies to cooked moong dal and even spinach. However, you will find that this Indian dal ka paratha has a unique texture and rich flavour, which is a class apart from the rest. While the dough of chana dal paratha is a standard whole wheat flour one, it is the stuffing that makes this paratha mind-blowing. A mixture of cooked chana dal perked up with spice powders like peppy garam masala and tangy amchur as well as other complementary ingredients like onions and coriander, gives this dish a wonderfully balanced texture and peppy flavour, which is sure to steal your heart. This healthy lentil stuffed paratha is a good blend of complex carbs and protein because of the use of whole wheat flour and chana dal. Onions and coriander not only add flavour, but also lend appreciable quantities of vitamin C, and quercetin along with small quantities of vitamin A to build our immunity against various diseases. Enjoy it fresh off the tava with your favourite raitas These parathas can be enjoyed by health conscious people minus the sugar in the stuffing. Tips for chana dal paratha. 1. Cook the chana dal till it is just tender and not over cooked or mushy. 2. Remember to drain the chana dal well, else the stuffing might have moisture and this might make rolling difficult. 3. Blend the chana dal coarsely for a good mouthfeel. Enjoy chana dal paratha recipe | Indian dal ka paratha | healthy lentil stuffed paratha | with step by step photos. | [Combine all the ingredients in a bowl and knead into a soft dough using enough water., Divide the dough into 12 equal portions and keep aside., Wash and soak the chana dal in enough water in a deep bowl for 1 hour. Drain well., Boil enough water in a deep non-stick pan, add the chana dal and salt and mix well. Cook on a medium flame for 20 minutes or till the dal is cooked., Strain using a strainer and keep aside to cool slightly., Once cooled, blend it in a mixer to a coarse mixture., Transfer the mixture into a bowl, add all the remaining ingredients and mix well., Divide the stuffing into 12 equal portions and keep aside, To make the chana dal paratha, roll a portion of the dough into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling., Place a portion of the stuffing in the centre of the circle., Bring together all the sides in the centre and seal tightly., Roll again into a circle of 125 mm. (5”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the paratha on a medium flame, using a little oil, till golden brown spots appear on both the sides., Repeat steps 1 to 5 to make 11 more parathas., Serve the chana dal paratha immediately with fresh curds., At step 2 for the stuffing, cook the chana dal till it is just tender and not over cooked or mushy.] | [Energy, 107 cal, Protein, 4.6 g, Carbohydrates, 20.3 g, Fiber, 3.9 g, Fat, 1 g, Cholesterol, 0 mg, Sodium, 12.9 mg] | chana-dal-paratha-180r |
| rcp42449 | Chana Dal Puri | Snacks | NA | [chana dal (split bengal gram), whole wheat flour (gehun ka atta), semolina (rava / sooji), chopped coriander (dhania), green chilli paste, chilli powder, turmeric powder (haldi), asafoetida (hing), oil, salt, oil] | 10 mins | 24 mins | [Breakfast Theplas, Parathas, Evening Tea Snacks, Puris, Karwa Chauth, Indian Party, High Tea Party, Non-stick Pan] | 24Makes 24 puris (24 puri ) | Indian | chana dal puri recipe | Indian dal puri | masala dal poori | with 25 amazing images. chana dal puri recipe | Indian dal puri | masala dal poori is a simple snack recipe with inherent simplicity that makes it very appealing. Learn how to make Indian dal puri. Game for some unusual fare today? Try this delectable Indian dal puri, which combines soaked and ground chana dal with wheat flour and semolina in the dough. This lends a unique and slight crispy texture to the puris which is pleasurable to bite into. A couple of spices and fresh coriander do their bit in jazzing up the taste of thesemasala dal poori. This puri with perfect flavours of the Indian spices goes perfectly with a cup of masala chai. If you wish you can also serve it with a bowl of curd for dinner. Also try other puri recipes like Phudina Puri or puris. Tips for chana dal puri. 1. Remember to add hot water for soaking the chana dal. It helps to speed up the soaking process. 2. Do not add water for kneading the dough. The chana dal paste itself will bind the flour into a dough. 3. Do not fry too many puris at once, and while frying always press each puri lightly into the oil so that it’ll puff up. Also deep-fry the puris on a medium to high flame only. Enjoy chana dal puri recipe | Indian dal puri | masala dal poori | with step by step photos. | [Combine the chana dal and enough hot water in a deep bowl and soak for 1 hour. Drain well., Blend in a mixer along with ¼ cup of water to a smooth paste., Transfer the paste into a deep bowl, add all the other ingredients and mix well to knead into a soft dough without using any water., Divide the dough into 24 equal portions., Roll out each portion of the dough into a 75 mm. (3") diameter round., Heat the oil in a deep non-stick pan and deep-fry the puris a few at a time till they turn golden brown in colour from both the sides. Drain on an absorbent paper and serve immediately.] | [Energy, 62 cal, Protein, 1.6 g, Carbohydrates, 6.7 g, Fiber, 0.7 g, Fat, 3.2 g, Cholesterol, 0 mg, Sodium, 4.4 mg] | chana-dal-puri-42449r |
| rcp7526 | Chana Dal Seekh Kebab Or How To Make Seekh Kebab Recipe | NA | Veg | [chana dal (split bengal gram), oil, raw banana slices, chopped cabbage, chopped green chillies, chopped mint leaves (phudina), salt, dried ginger (soonth) powder, chaat masala, garam masala, oil, chaat masala, green chutney] | 15 mins | 15 mins | [Course, Jain Naashta, Jain Paryushan, Advanced Recipes, Vegetarain Kebabs, Indian Tawa, Indian Party] | 4Makes 4 kebabs | Jain | Perfect Chana Dal Seekh Kebabs, made with the ideal proportions of chana dal, raw banana and chopped cabbage, excitingly flavoured with mint, green chillies and spice powders, can be served as a starter or as an accompaniment to tea. What makes this recipe different from other kebab recipes is that the chana dal is neither soaked not cooked, but roasted and powdered before adding to the dough. This imparts a rich aroma and a luxuriant texture to the kebabs, which is sure to attract everybody. | [Heat 1 tbsp of oil in a broad non-stick pan, add the chana dal and sauté on a slow flame for 3 to 4 minutes., Cool slightly and grind the chana dal to a powder. Keep aside., Heat the remaining 2 tbsp of oil in the same pan, add the cabbage and sauté on a medium flame for 1 to 2 minutes., Add the bananas, green chillies and mint leaves, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Remove from the flame and blend in a mixer to a smooth paste without using any water. Keep aside., Combine the chana dal powder, raw banana paste, salt, dry ginger powder, chaat masala and garam masala and mix well., Divide the mixture into 4 equal portions and shape each portion into 75 mm. (3") oval kebabs., Heat a non-stick tava (griddle), grease it with oil and cook the kebabs on a medium flame using a little oil till they turn golden brown in colour from both the sides., Sprinkle some chaat masala evenly on the kebabs and serve immediately with green chutney.] | [Energy, 262 cal, Protein, 6.3 g, Carbohydrates, 24.8 g, Fiber, 4.4 g, Fat, 15.3 g, Cholesterol, 0 mg, Sodium, 29.4 mg] | chana-dal-seekh-kebab-or-how-to-make-seekh-kebab-recipe-7526r |
| rcp4971 | Chana Dal Vada, Crispy Chana Dal Vada | Snacks | NA | [chana dal (split bengal gram), whole dry kashmiri red chillies, chopped green chillies, cumin seeds (jeera), chopped onions, chopped coriander (dhania), grated fresh coconut, salt, oil, coconut chutney] | 15 mins | 20 mins | [South Indian Vada, Karnataka Cuisine, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Monsoon, Father's Day] | 18Makes 18 vadas (18 vada ) | Karnataka | chana dal vada recipe | masala vada | masala vadai | chana dal vada Indian snack | with 28 amazing images. chana dal vada recipe | masala vada | masala vadai | chana dal vada Indian snack is a crispy snack enjoyed by people of all ages. Learn how to make masala vadai. To make chana dal vada, clean, wash and soak the chana dal in enough hot water for 2 hours. Drain well. Combine the soaked chana dal, dry red chillies, green chillies, cumin seeds and ¼ cup of water in a mixer and blend to a thick coarse paste. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well using your hands. Divide the mixture into 18 equal portions and roll each portion into a round flat vada. Heat the oil in a deep non-stick pan, deep-fry a few vadas at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with coconut chutney. The moment a South Indian buys a cup of tea, he would also buy a plate of chana dal vada to accompany it! That is how popular this tasty South Indian Chana Dal Vada is. And not without reason. With loads of onions, coriander, green chillies and spices, this vada is a real tongue tickler. Not only that, the coarsely ground chana dal paste results in super crispy masala vadai that make you reach out for more... and more... The specks of whole chana dal in the vadas is truly enjoyable. While it needs no accompaniment, if you wish you can serve it with coconut chutney. Making chana dal vada Indian snack needs a little bit of planning as the chana dal has to be soaked for 2 hours. But once the soaking is done, the snack will be ready for serving in 20 minutes. Bonda , Thattai, Medu vada and Urad Dal and Vegetable Appe also make delicious evening tea snacks or snacks for entertaining when served with coconut chutney. Tips for chana dal vada. 1. Ensure to use Kashmiri red chillies – this is for colour and mild spice level. 2. While grinding, pulse the mixture for 5 seconds, pause and then grind again. Do not grind it continuously for too long, else the mixture might turn into a fine paste. 3. You can make the mixture and refrigerate it for 1 to 2 hours, but do not add salt as it might make the mixture slightly watery. Just before frying, add salt, mix and deep fry. Enjoy chana dal vada recipe | masala vada | masala vadai | chana dal vada Indian snack | with step by step photos. | [To make chana dal vada, clean, wash and soak the chana dal in enough hot water for 2 hours. Drain well., Combine the soaked chana dal, dry red chillies, green chillies, cumin seeds and ¼ cup of water in a mixer and blend to a thick coarse paste., Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well using your hands., Divide the mixture into 18 equal portions and roll each portion into a round flat vada., Heat the oil in a deep non-stick pan, deep-fry a few vadas at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve the chana dal vada immediately with coconut chutney.] | [Energy, 87 cal, Protein, 2 g, Carbohydrates, 6.1 g, Fiber, 1.6 g, Fat, 6.1 g, Cholesterol, 0 mg, Vitamin A, 79.8 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 1 mg, Folic Acid, 13.8 mcg, Calcium, 7.6 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 7 mg, Potassium, 71.1 mg, Zinc, 0.2 mg] | chana-dal-vada-crispy-chana-dal-vada-4971r |
| rcp4781 | Chana Dal with Cucumber, Healthy Chana Dal Sabzi | NA | NA | [chana dal (split bengal gram), oil, cumin seeds (jeera), chopped cucumber, turmeric powder (haldi), ginger-green chilli paste, salt, chilli powder, sugar, chopped coriander (dhania)] | 10 mins | 25 mins | [Indian Pressure Cooker, Non-stick Pan, Pregnancy, Forever Young Diet, Anti Aging Indian Diet, Iron Rich Indian recipes, Low Cholesterol, Healthy Sabzis] | 4Makes 4 servings | Indian | chana dal with cucumber recipe | cucumber chana dal subzi | healthy chana dal sabzi | khira aur chana dal ki sabji | with 28 amazing images. chana dal with cucumber recipe | cucumber chana dal subzi | healthy chana dal sabzi | khira aur chana dal ki sabji is a very quick sabzi perked up with common Indian spice powders. Learn how to make healthy chana dal sabzi. To make chana dal with cucumber, wash and soak the chana dal in water for at least an hour and drain well. Combine the chana dal with 2 cups of water in a pressure cooker and pressure cook for 2 whistles or till the dal is soft. Allow the steam to escape before opening the lid. Mash the dal lightly with the back of the spoon and keep aside. Heat the oil in a broad non-stick pan, add the cumin seeds. When the seeds crackle, add the cooked dal, cucumber, turmeric powder, ginger-green chilli paste, salt and chilli powder, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Add the sugar, mix well and cook on a medium flame for 1 minute. Serve hot garnished with coriander. A simple yet hearty sabzi with the goodness of slightly crunchy cucumber. A quick-to-dole-out recipe, so if you are late from work and craving for some piping hot sabzi, try this one out. Khira aur chana dal ki sabji won’t disappoint! The trick in this cucumber chana dal subzi is to cook the dal till it is soft, but not mushy. It can be carried to work and enjoyed with chapati accompanied with a salad of your choice. Chana dal in addition to protein provides a good source of iron and fibre while cucumber, added to enhance the flavours, contributes minimal calories and no fat to your diet. Diabetics, heart patients as well as those aiming weight loss and healthy lifestyle take pleasure in enjoying this healthy chana dal sabzi with one modification. Prefer to use only 1 tsp of oil for tempering. Tips for chana dal with cucumber. 1. Cucumber can be replaced with roughly chopped bottle gourd (doodhi / lauki). 2. You can avoid the use of coriander as a garnish, to make a Jain version of this recipe. 3. If you wish, you can replace it with ½ tsp of chopped jaggery. Either are optional. You can avoid them completely also. 4. If you are serving this sabzi later, you might have to add little water before re-heating and adjust the consistency of the sabzi. 5. To make it slightly more healthy, you can reduce the amount of oil used in this recipe to 1 tsp. Enjoy chana dal with cucumber recipe | cucumber chana dal subzi | healthy chana dal sabzi | khira aur chana dal ki sabji | with step by step photos. | [To make chana dal with cucumber, wash and soak the chana dal in water for at least an hour and drain well., Combine the chana dal with 2 cups of water in a pressure cooker and pressure cook for 2 whistles or till the dal is soft., Allow the steam to escape before opening the lid., Mash the dal lightly with the back of the spoon and keep aside., Heat the oil in a broad non-stick pan, add the cumin seeds., When the seeds crackle, add the cooked dal, cucumber, turmeric powder, ginger-green chilli paste, salt and chilli powder, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally., Add the sugar, mix well and cook on a medium flame for 1 minute., Serve the chana dal with cucumber hot garnished with coriander.] | [Energy, 175 cal, Protein, 7.9 g, Carbohydrates, 22.8 g, Fiber, 6.1 g, Fat, 5.9 g, Cholesterol, 0 mg, Sodium, 29 mg] | chana-dal-with-cucumber-healthy-chana-dal-sabzi-4781r |
| rcp4367 | Chana Ghassi | NA | NA | [soaked and boiled kala chana (brown chick peas), grated fresh coconut, cinnamon (dalchini), cloves (laung / lavang), peppercorns (kalimirch), whole dry kashmiri red chillies, sliced onions, salt, steamed rice] | 20 mins | 11 mins | [South Indian Curries / Sabzis, Sabzis with Gravies, Subzis with Beans or Sprouts, Traditional Indian Sabzis, Indian Party, Non-stick Pan] | 3Makes 3 servings (3 serving ) | South Indian | Chana Ghassi and a bowlful of steamed rice – now, that’s what I’d call a homely and sumptuous meal! Dry roasted spices and coconut make a wonderful masala to flavour boiled kala chana, which has a rich yet soothing flavour and texture due to the interplay of mellow coconut with aromatic spices. Make sure you add some water when cooking the chana and masala together, as this is a semi-dry subzi and not a dry one. | [Combine all the ingredients together, except the kala chana, in a broad non-stick pan and dry roast on a medium flame for 3 to 4 minutes, till golden brown in colour., Allow the mixture to cool completely., Once cooled, blend in a mixer along with ½ cup of water to a smooth paste., Heat the broad non-stick pan, add the prepared paste, ½ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Add the boiled brown chick peas and little salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Serve hot with steamed rice.] | [Energy, 96 cal, Protein, 2.4 g, Carbohydrates, 5.5 g, Fiber, 2.9 g, Fat, 7.1 g, Cholesterol, 0 mg, Vitamin A, 78.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.7 mg, Vitamin C, 4.9 mg, Folic Acid, 2.4 mcg, Calcium, 13.5 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 15.7 mg, Potassium, 83.5 mg, Zinc, 0 mg] | chana-ghassi-4367r |
| rcp5626 | Chana Kofta Kadhi | Lunch | NA | [curd (dahi), besan (bengal gram flour), oil, cumin seeds (jeera), cinnamon (dalchini), asafoetida (hing), curry leaves (kadi patta), ginger-green chilli paste, salt, kabuli chana (white chick peas), chopped coriander (dhania), chopped fenugreek (methi), chopped spinach (palak), chopped green chillies, salt] | 15 mins | 15 mins | [Indian Lunch, Kadhi recipes from all across India, Indian Party, Home Remedies Protein Rich, Calcium Dals & Kadhis, Strong Bones, Lunch Kadhi] | 4Makes 4 servings | Indian | Add zest to life with this bone-strengthening treat! With a bouquet of healthy ingredients including curds, fenugreek, spinach and kabuli chana, the Chana Kofta Kadhi gives your meal a protein and calcium boost. Many are unaware of the fact that excess fat hinders the absorption of calcium, so deep-frying the koftas would make the dish less effective than it can be! That is the reason why we have steamed the koftas and not deep-fried them, so you can be assured of maximum nutrient uptake. Check out our forever young diet recipes which includes healthy recipes for a glowing skin, bright vision, strong bones, beautiful hair and recipes for increasing immunity. | [Combine the curds, besan and 1 cup of water in a deep bowl and whisk well. Keep aside., Heat the oil in a deep non-stick pan and add the cumin seeds, cinnamon, asafoetida and curry leaves., When the cumin seeds crackle, add the curds-besan mixture, ginger-green chilli paste, salt and ½ cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Keep aside., Combine all the ingredients in a mixer and blend till smooth without using any water., Transfer the mixture into a deep bowl and mix well., Divide the mixture into 20 equal portions and roll each portion into a ball., Arrange the koftas on a greased sieve and steam in a steamer for 7 to 8 minutes. Keep aside., To make chana kofta kadhi, re-heat the kadhi and bring it to a boil., Drop the prepared koftas in the boiling kadhi, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally., Serve the chana kofta kadhi immediately., If the kofta mixture is difficult to shape into rounds, you may need to add 1 tablespoon bengal gram flour (besan) to the mixture and mix well.] | [Energy, 195 cal, Protein, 7.7 gm, Carbohydrates, 16.1 gm, Fat, 8.8 gm, Calcium, 673.9 mg] | chana-kofta-kadhi-5626r |
| rcp5570 | Chana Palak, Healthy Heart Chole Palak Recipe | Lunch | Veg | [kabuli chana (white chick peas), oil, cumin seeds (jeera), bay leaf (tejpatta), cinnamon (dalchini), chopped garlic (lehsun), chopped onions, ginger-green chilli paste, tomato pulp, spinach (palak) puree, chilli powder, chole masala, coriander-cumin seeds (dhania-jeera) powder, garam masala, salt] | 20 mins | 8 mins | [Punjabi Sabzis, Indian Tiffin Box, Lunch box, Dabba, Sabzis with Gravies, Leafy Vegetable Sabzis, Traditional Indian Sabzis, Indian Curry recipes, North Indian, South Indian, Indian Party] | 4Makes 4 servings | Punjabi | chana palak recipe | chana palak masala | healthy heart palak chole sabzi | with 25 amazing images. Chana saag is a delicious vegetarian Indian curry made using green leafy vegetable, chana and some aromatic blend of spices. Learn how to make chana palak recipe | chana palak masala | healthy heart palak chole sabzi | healthy heart palak chole sabzi has creamy white chana and vibrant spinach are a match made in heaven, not only due to their complementary good looks, flavour and texture, but also the heart-friendly blend of nutrients and fibre. chana palak, a luscious preparation of chickpeas, cooked in a mild gravy of spinach, flavoured with onions, tomatoes, and other common spices and pastes, is a wonderful accompaniment for sumptuous whole wheat parathas or brown rice. This protein, fibre rich makes a wonderful lunch or dinner option. Serve chana palak masala immediately, to enjoy the fresh flavour and texture with rotis and parathas. Tips to make chana palak sabzi: 1. Do not overcook the gravy otherwise it may lose its colour. 2. You can also use sprouted kabuli chana. 3. Instead of oil you can use olive oil. Enjoy chana palak recipe | chana palak masala | healthy heart palak chole sabzi | with detailed step by step images. | [To make chana and palak recipe, heat 2 tsp of oil in a deep non-stick pan, add the bayleaf, cinnamon stick, cumin seeds, garlic, onions and sauté on medium flame for 2 to 3 minutes., Add ginger green chilli paste and sauté for few seconds., Add tomato pulp, chilli powder, chole masala, coriander cumin powder, garam masala and cook for 2 minutes till oil is released., Add the spinach puree, cooked kabuli chana, ¼ cup of hot water and salt to taste. Mix well., Cover and cook on medium flame for 3 to 4 minutes, while stirring occasionally., Serve chana and palak hot with rice or roti of your choice.] | [Energy, 218 cal, Protein, 9.9 g, Carbohydrates, 32.2 g, Fiber, 15.3 g, Fat, 5.5 g, Cholesterol, 0 mg, Sodium, 78.3 mg] | chana-palak-healthy-heart-chole-palak-recipe-5570r |
| rcp22320 | Chana Paneer | NA | NA | [kabuli chana (white chick peas), cinnamon (dalchini), cloves (laung / lavang), cardamoms (elaichi), salt, chopped tomatoes, whole dry kashmiri red chillies, paneer (cottage cheese) cubes, oil, cumin seeds (jeera), ginger-garlic (adrak-lehsun) paste, chopped onions, chilli powder, kashmiri red chilli powder, turmeric powder (haldi), coriander (dhania) powder, cumin seeds (jeera) powder, chole masala, dried fenugreek leaves (kasuri methi), fresh cream, chopped coriander (dhania)] | 15 mins | 30 mins | [Punjabi Sabzis, Semi-Dry Sabzis, Traditional Indian Sabzis, Mother's Day, Indian Party, Indian Cancer Patients, Vitamin B9 Rich Folate] | 6Makes 6 servings | Punjabi | chana paneer recipe | chole paneer | chole paneer masala | chana masala with paneer | with 36 amazing images. One of my personal favorites!! chole paneer masala has an unusual mix of ingredients, with potassium rich chana and protein rich paneer with spicy tomato gravy making it ideal for lunch or dinner. Learn how to make chana paneer recipe | chole paneer | chole paneer masala | chana masala with paneer | chana paneer is a North Indian delicacies This is a spicy and delicious Punjabi curry made with paneer, white chickpeas, aromatics, tomatoes, herbs and spices. You can also add tofu instead of paneer to make sabzi more healthier. Fresh cream and kasuri methi gives the extra flavour to this chole paneer masala. chana masala with paneer has a perfect tanginess, spiciness to the gravy which compliments well with chole and paneer to make it a healthy sabzi. This dhaba-style chole paneer masala also makes this filling and healthy curry and serve with phulka, paratha, rice, jeera rice or tandoori roti for a satisfying meal. Tips to make chana paneer: 1. Instead of paneer you can also add tofu to make it more healthier. 2. You may also use masala paneer or make homemade paneer. 3. Make sure to gently mix the gravy after adding paneer cubes. Enjoy chana paneer recipe | chole paneer | chole paneer masala | chana masala with paneer | with detailed step by step images. | [In a pressure cooker, add soaked and drained kabuli chana., Add cloves, cinnamon, cardamom, salt and 2 cups of water, mix well and pressure cook for 4 whistles., Allow the steam to escape before opening the lid. Keep aside., To make chana paneer, combine the tomatoes and dry red chillies in a mixer and blend till smooth. Keep aside., In a deep pan, add oil and when hot add the cumin seeds., When the seeds crackle, add the ginger-garlic paste and sauté on a medium flame for 1 minute., Add the onions and sauté on a medium flame for 2 minutes., Add the tomato- red chilli pulp, chilli powder, kashmiri red chilli powder, turmeric powder, coriander powder, cumin seeds powder, chole masala and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally., Add the cooked kabuli chana, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the dry fenugreek leaves, fresh cream and coriander and mix well., Add the paneer pieces, mix gently and cover with a lid and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve the chana paneer hot with butter naan or jeera rice.] | [Energy, 206 cal, Protein, 8.9 g, Carbohydrates, 31.5 g, Fiber, 15.2 g, Fat, 4.9 g, Cholesterol, 0 mg, Sodium, 222.2 mg] | chana-paneer-22320r |
| rcp3096 | Chana Salad for Kids and Toddlers | NA | NA | [orange segments, pomegranate (anar), chopped apple, boiled kabuli chana (white chick peas), salt, cumin seeds (jeera) powder] | 20 mins | 0 mins | [Indian Fruit Salad Recipes, Indian Cancer Patients, Cancer Salads] | 1Makes 1.25 cups | Indian | chana salad for kids and toddlers | fruity chana salad for kids | chana chaat for kids | kabuli chana salad for toddlers | with 24 amazing images. Salads have great nutritive value and should be a part of your baby's meals. Once entered toddlerhood, most kids have a few teeth and they learn to chew. They enjoy different textures too! That is the perfect time to serve Chana Salad for Kids and Toddlers then. As the name says Fruity Chana Salad for Kids, this is a combination of cooked kabuli chana, with fruits like orange, apple and pomegranate. The taste is further enhanced by the addition of cumin seeds powder. While most little ones are not enthusiastic about salads, if you include a few of their preferred ingredients, they won't even notice they're eating a salad like Kabuli Chana Salad for Toddlers. When serving new textures at this age, always remember not to leave the child unaccompanied. This Chana Chaat for Kids is chunky and hence it is necessary to keep a close watch that the child chews it well. Kabuli chana in Fruity Chana Salad for Kids will supplement their diet with protein and some calcium as well. These 2 nutrients are extremely necessary to build strong bones and maintain cell health. On the other hand frutis will build your baby’s defense system and protect from various infections and diseases. Remember to cool the kabuli chana in Chana Salad for Kids and Toddlers slightly before adding the fruits. Enjoy chana salad for kids and toddlers | fruity chana salad for kids | chana chaat for kids | kabuli chana salad for toddlers | with step by step photos | [To make chana salad for kids and toddlers, combine all the ingredients in a deep bowl and toss well., Serve the chana salad immediately.] | [Energy, 211 kcal, Protein, 8.0 gm, Carbohydrates, 39.3 gm, Invisible Fat, 2.5 gm, Fibre, 5.9 gm, Vitamin A, 563.3 mcg, Vitamin C, 20.5 mg, Calcium, 101.1 mg, Iron, 2.9 mg, Folic Acid, 76.3 mcg] | chana-salad-for-kids-and-toddlers-3096r |
| rcp30847 | Chana Spinach Rice | NA | Veg | [boiled kala chana (brown chick peas), shredded spinach (palak), cooked long grained rice, oil, sliced onions, ginger-garlic (adrak-lehsun) paste, chopped capsicum, chopped tomatoes, turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, salt] | 20 mins | 12 mins | [Non-stick Pan, Quick Vegetarian Rice, khichdi Recipes, Kids After School, Kids High Energy Indian Foods] | 4Makes 4 servings | Indian | Chana and spinach will take your kids right to the top of their class’ rank list! they are rich in folic acid, protein, calcium and other nutrients that sharpen one’s brains. If you have cooked rice at hand, this dish can be put together in a jiffy. | [Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn light brown in colour., Add the ginger-garlic paste and sauté on a medium flame for a few seconds., Add the capsicum and tomatoes and sauté on a medium flame for 1 to 2 minutes., Add the spinach, turmeric powder, chilli powder, coriander-cumin seeds powder and 2 tbsp water, mix well and cook on a medium flame for 1 to 2 minutes., Add the kala chana and salt and mix well., Add the rice, mix well and cook on a medium flame for 1 to 2 minutes., Serve hot.] | [Energy, 172 kcal, Protein, 4.1 gm, Carbohydrates, 32.2 gm, Fat, 2.9 gm, Calcium, 30.2 mg, Folic Acid, 19.6 mcg] | chana-spinach-rice-30847r |
| rcp32845 | Chana Sundal | Lunch | NA | [kabuli chana (white chick peas), coconut oil oil, mustard seeds ( rai / sarson), urad dal (split black lentils), whole dry kashmiri red chilli, asafoetida (hing), grated coconut, green chilli, salt, lemon juice] | 10 mins | 25 mins | [South Indian Curries / Sabzis, Tamil Nadu Food, Evening Tea Snacks, Indian Tiffin Box, Lunch box, Dabba, Onam recipes, Kerala Onam Sadya, Janmashtami, Navratri Vrat] | 4Makes 4 servings | Kerala | sundal recipe | channa sundal | Tamilian chana sundal | healthy white chick peas sundal | with 25 images. sundal recipe is a popular Tamilian street food snack had with chai. Learn to make channa sundal. From beaches and parks to temples, sundal is ubiquitous in South India, especially Tamilnadu! What is so special about sundal is that it is just as welcome on a hot summer’s day as on a cold winter’s evening! channa sundal can be made with almost all legumes, but tastes especially good with white or brown chickpeas. chana sundal is a healthy South Indian chana recipe made with coconut oil and urad dal. Chickpeas are high in fibre resulting in your stomach feeling a lot fuller than refined carbs. One cup of cooked chickpeas has 14 grams of protein, which is a really good amount. sundal is made often during festivals in South India like janmashtami and navratri. We have made channa sundal saatvik with no onions and garlic. Enjoy sundal recipe | channa sundal | Tamilian chana sundal | healthy white chick peas sundal | with step by step photos. | [To make chana sundal clean, wash and soak the kabuli chana overnight in enough water. Next morning, drain and keep aside., Combine the kabuli chana with 2 cups of water and pressure cook for 4 to 5 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat the coconut oil in a kadhai and add the mustard seeds., When the seeds crackle, add the urad dal, red chillies, mix well and add asafoetida and sauté on a medium flame till the dal turns light brown in colour, while stirring continuously., Add the kabuli chana, coconut, green chillies and salt, mix well and cook on a medium flame for another 4 to 5 minutes, while stirring continuously., Remove from the flame, add the lemon juice and mix well., Serve chana sundal hot., For a quick fix meal, simply add 2 cups of cooked rice and ¼ cup coconut milk to the sundal and toss well. Serve hot with fried papad and pickle.] | [Energy, 212 cal, Protein, 7.6 g, Carbohydrates, 26.9 g, Fiber, 12.6 g, Fat, 8.3 g, Cholesterol, 0 mg, Sodium, 11.4 mg] | chana-sundal-32845r |
| rcp38470 | Chana, Tuvar and Green Moong Dal, Trevati Dal | NA | Veg | [chana dal (split bengal gram), toovar (arhar) dal, green moong dal (split green gram), cumin seeds (jeera), cloves (laung / lavang), bay leaves (tejpatta), whole dry kashmiri red chillies, asafoetida (hing), chopped onions, chopped green chillies, chopped garlic (lehsun), chopped ginger (adrak), chopped tomatoes, chilli powder, turmeric powder (haldi), lemon juice, oil, salt, chopped coriander (dhania)] | 15 mins | 30 mins | [Collection of Gujarati Dals / Kadhis, Popular Dals from all over India, Celebration Dals, Indian Pressure Cooker, Pressure Cooker Vegetables, Indian Party, Pan] | 6Makes 6 servings | Gujarati | chana, tuvar and green moong dal recipe | trevati dal | mixed dal with vegetables | healthy Indian dal | with 40 amazing images. chana, tuvar and green moong dal recipe | trevati dal | mixed dal with vegetables | healthy Indian dal is a traditional accompaniment from the land of Gujarat. Learn how to make trevati dal. To make chana, tuvar and green moong dal, clean, wash and soak the dals in water about 30 minutes. Drain. Combine the soaked dals, salt and 3½ cups of water in a pressure cooker and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a pan, add the cumin seeds, cloves, bayleaves, red chillies and asafoetida and sauté on a medium flame for a few seconds. Add the onions, green chillies, garlic and ginger and sauté on a medium flame for 1 to 2 minutes. Add the tomatoes, chilli powder and turmeric powder, mix well and cook on a medium flame for 3 to 4 minutes or till the oil separates from the masala. Add the dals and 2 cups of water, lemon juice and salt and simmer for 10 minutes. Serve hot garnished with the chopped coriander. Known traditionally as the trevati dal, this is a protein-rich combination of chana, toovar and green moong dals prepared in an authentic Indian style, with aromatic spices and powders, onions, tomatoes, ginger, chillies, et al. This is something you can cook every day and welcome health. Have this mixed dal with vegetables as part of your lunch menu, and you are sure to have enough energy to face the rest of the day confidently and cheerfully. Using a variety of dals also ensure you get a lot more dietary fibre and B-complex vitamins too. You can omit the onion, ginger and garlic to make a Jain version too. All health conscious individuals including those suffering from diabetics, heart disease, cancer and obesity can make this healthy Indian dal a part of their menu too! However, we suggest a minor modification in the recipe for them. It is suggested to reduce the quantity of oil for tempering to 2 tsp. This timeless Indian fare is best accompanied with chapati or multigrain roti and a bowl of kachumber. Tips for chana, tuvar and green moong dal. 1. Serve chana, tuvar and green moong dal with rice. 2. This is the consistency of mixed dal. Enjoy chana, tuvar and green moong dal recipe | trevati dal | mixed dal with vegetables | healthy Indian dal | with step by step photos. | [To make chana, tuvar and green moong dal, clean, wash and soak the dals in water about 30 minutes. Drain., Combine the soaked dals, salt and 3½ cups of water in a pressure cooker and pressure cook for 2 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat the oil in a pan, add the cumin seeds, cloves, bayleaves, red chillies and asafoetida and sauté on a medium flame for a few seconds., Add the onions, green chillies, garlic and ginger and sauté on a medium flame for 1 to 2 minutes., Add the tomatoes, chilli powder and turmeric powder, mix well and cook on a medium flame for 3 to 4 minutes or till the oil separates from the masala., Add the dals and 2 cups of water, lemon juice and salt and simmer for 10 minutes., Serve the chana, tuvar and green moong dal hot garnished with the chopped coriander., To make a "jain" trevati dal, omit the onions, ginger and garlic and proceed as per the recipe.] | [Energy, 229 cal, Protein, 11.4 g, Carbohydrates, 31.3 g, Fiber, 5.7 g, Fat, 6.5 g, Cholesterol, 0 mg, Sodium, 23.4 mg] | chana-tuvar-and-green-moong-dal-trevati-dal-38470r |
| rcp42673 | Chanar Dalna | NA | Veg | [paneer (cottage cheese) cubes, mustard (rai / sarson) oil, cumin seeds (jeera), bay leaf (tejpatta), chopped green chillies, ginger (adrak) paste, cumin seeds (jeera) powder, chilli powder, turmeric powder (haldi), chopped tomatoes, green peas, salt, garam masala, rotis, parathas] | 10 mins | 25 mins | [Bengali Sabzis / Veg Gravies, Sabzis with Gravies, Traditional Indian Sabzis, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Indian Party, Non-stick Pan] | 4Makes 4 servings | Bengali | chanar dalna recipe | Bengali style chinar dalna | chana paneer sabzi | with 40 amazing images. chanar dalna is a super-tasty from paneer subzi from Bengali cuisine. Learn how to make chanar dalna recipe | Bengali style chinar dalna | chana paneer sabzi | Bengali style chinar dalna original recipe uses potatoes, we have avoided it here to make the recipe healthier. Instead, we have used green peas, mashed lightly to get a nice consistency. With the tang of tomatoes and the magic of Indian spices, it is a really mouth-watering chana paneer sabzi that can make your main course very exciting. Bengali style chinar dalna as such uses very little oil. If you like the flavour of kalonji, you can temper some along with the cumin seeds. It will add more josh to the healthy Chanar Dalna. Serve it hot with puris or rotis. Tips to make chanar dalna recipe: 1. Instead of fresh green peas you can use frozen green peas also. 2. Immerse the sauteed paneer cubes in warm water to maintain its softness. 3. Cook the tomatoes till they melt completely while stirring continuously otherwise the masala may burn. Enjoy chanar dalna recipe | Bengali style chinar dalna | chana paneer sabzi | with detailed step by step photos. | [To make chanar dalna recipe, heat 1 tsp oil in a deep non-stick pan, add the paneer to it and sauté on a medium flame for a 3 to 4 minutes till light golden. Keep aside., In the same pan, add the remaining oil and add cumin seeds., Once the seeds crackle, add the bay leaf and green chillies and sauté on a medium flame for a few seconds., Add the ginger paste, cumin seeds powder, chilli powder and turmeric powder and sauté on a medium flame for a few seconds., Add the tomatoes, mix well and cook on a medium flame for 2 to 3 minutes till they are completely cooked, while stirring occasionally. If the tomatoes are sticking to the pan, add a few drops of water to it., Add the green peas, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add 1½ cups of water and salt to taste, mix well and cover with a lid and cook for 10 minutes on a medium flame, while stirring occasionally., Add the garam masala, mix well and cook for 1 minute, while stirring occasionally., Lightly mash the green peas using a potato masher., Finally add the paneer, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Serve chanar dalna recipe hot with rotis or parathas.] | [Energy, 204 cal, Protein, 8.9 g, Carbohydrates, 8.5 g, Fiber, 2.2 g, Fat, 15 g, Cholesterol, 0 mg, Sodium, 6.4 mg] | chanar-dalna-42673r |
| rcp43090 | Chanar Kofta Dalna | Dinner | Veg | [grated paneer (cottage cheese), chopped capsicum, besan (bengal gram flour), grated ginger (adrak), chopped green chillies, turmeric powder (haldi), cumin seeds (jeera) powder, garam masala, salt, mustard (rai / sarson) oil, mustard (rai / sarson) oil, cumin seeds (jeera), cinnamon (dalchini), bay leaf (tejpatta), crushed panch phoron, chopped onions, ginger-garlic (adrak-lehsun) paste, tomato pulp, turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, dried fenugreek leaves (kasuri methi), salt] | 15 mins | 20 mins | [Bengali Sabzis / Veg Gravies, Sabzis with Gravies, Traditional Indian Sabzis, Healthy Sabzis with Gravies, Healthy Lunch Vegetables, Lunch Sabzi, Dinner Sabzi] | 4Makes 4 servings | Bengali | chanar kofta dalna recipe | Bengali paneer kofta curry | healthy chanar borar dalna sabzi | with 40 amazing images. chanar kofta dalnais a simply delicious and healthy cottage cheese curry of bengali cuisine. Learn how to make chanar kofta dalna recipe | Bengali paneer kofta curry | healthy chanar borar dalna sabzi | chanar kofta dalna is a classic Bengali dish made with soft and flavourful paneer koftas dunked in a rich, creamy tomato gravy. It is rich, spicy and luscious and it is mostly prepared on some special occasions. Bengali paneer kofta curry is so delicious yet so easy to make at home for a weeknight meal. This healthy chanar borar dalna sabzi can be relished with rice items like plain rice or khichdi or with flat breads like rotis, parathas or luchi. pro tips to make chanar kofta dalna recipe: 1. Fresh chenna (paneer) is essential for making soft and fluffy koftas. 2. For a richer flavor, you can cook the sabzi using a dollop ghee or clarified butter. 3. You can also shallow fry the koftas using minimal oil. Enjoy chanar kofta dalna recipe | Bengali paneer kofta curry | healthy chanar borar dalna sabzi | with detailed step by step photos. | [To make chanar kofta dalna recipe, in a deep bowl, add grated paneer, capsicum, besan, ginger, green chillies, turmeric, cumin powder, garam masala and salt., Mix it very well, divide and roll in 8 equal portions., Heat an appe pan, and grease it well using ½ tsp oil., Place the kofta balls and cook them using ½ tsp oil, until light golden brown in colour while turning the sides., Remove the kofta and keep them aside., Heat 1 tsp oil in a deep pan, add cumin seeds, cinnamon, bayleaf, panch phoron and sauté for a few seconds., Add onions and sauté it for 2 to 3 minutes. Add ginger garlic paste and sauté it for a few seconds., Add tomato pulp, turmeric, chilli powder, coriander cumin seeds powder, fenugreek leaves and salt., Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add ½ cup water and cook on a medium flame for 2 minutes., Just before servings, add the koftas and simmer it for 2 to 3 minutes., Serve chanar kofta dalna hot garnished with coriander.] | [Energy, 167 cal, Protein, 6.6 g, Carbohydrates, 9.2 g, Fiber, 1.7 g, Fat, 11.6 g, Cholesterol, 0 mg, Sodium, 9.4 mg] | chanar-kofta-dalna-43090r |
| rcp4775 | Chapati For Making Wraps | NA | NA | [whole wheat flour (gehun ka atta), plain flour (maida), oil, salt, whole wheat flour (gehun ka atta)] | 2 mins | 10 mins | [Indian Wraps, Indian Rotis, Indian Tawa, Tava] | 12Makes 12 chapatis | Indian | Wraps are delightful snacks, which are handy, quick and satiating. If you have a ready stock of Chapatis for making Wraps, you can easily line them with your favourite cutneys or spreads and roll them up with a whole lot of shredded veggies, paneer, beans, and other ingredients, and enjoy a sumptuous snack even when you are in a hurry. When in a real rush, you can even foil pack the wrap and have it on the go. In this recipe, we share the secret of making chapatis with the proper blend of flours and oil, which enables them to be preserved for a month, in an airtight container in the freezer. When you wish to make wraps, just take out the required number of chapatis, thaw them and use. | [Combine the flours, oil and salt in a deep bowl and knead into a soft dough using enough water., Divide the dough into equal 12 portions., Roll a portion of the dough into a 150 mm. (6") diameter thin round using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the chapatis lightly on both the sides., Repeat step 3 and 4 to make 11 more chapatis., Use as required.] | [Energy, 90 cal, Protein, 2.5 g, Carbohydrates, 15.9 g, Fiber, 1.4 g, Fat, 2 g, Cholesterol, 0 mg, Sodium, 3.2 mg] | chapati-for-making-wraps-4775r |
| rcp32600 | Chapati Masala Noodles, Roti Vegetable Noodles | Snacks | NA | [chapatis, sliced onions, sliced coloured capsicum, chopped garlic (lehsun), sliced tomatoes, turmeric powder (haldi), chilli powder, black salt (sanchal), garam masala, butter, salt, chopped coriander (dhania), lemon juice] | 10 mins | 9 mins | [Low Calorie Indian Snacks, Saute, Non-stick Pan, Kids After School, Low Calorie Indian Snacks & Starters] | 4Makes 4 servings | Indian | chapati masala noodles recipe | roti vegetable noodles | healthy chilli chapathi noodles | with 33 amazing images. chapati masala noodles recipe | roti vegetable noodles | healthy chilli chapathi noodles are a sneak way of adding roti and vegetables to a kid’s diet. Learn how to make roti vegetable noodles. Chapati is an Indian staple. Here we have added some veggies, perked it with spices and transformed into a delicious snack. Not just the garam masala, but the use of black salt adds a new dimension to these roti vegetable noodles. Chapatis are a source of energy and carbs, while the veggies add a dose of fiber to maintain digestive health. The homely aroma and flavour is achieved by cooking the chapatis in butter. If you wish, you can substitute it with ghee to make roti vegetable noodles. With a powerhouse of antioxidants like lutein, capsaicin, quercetin, allicin and lycopene, these healthy chilli chapathi noodles can also help to reduce inflammation in the body and protect the health of the organs. All healthy individuals as well as diabetics, heart patients and weight-watchers can include this snack in their meals. They can reduce the amount of butter as per the amount of fat allowed per day in their diet. Tips for chapati masala noodles. 1. Take leftover rotis or make fresh ones. Size of rotis differ from each house and state. Gujarati rotis are smaller, Maharastrian rotis are bigger. So what we want is to get 2 cups of roti strips which can come from 4 to 6 rotis, depending on its size. 2. Always remember to add lemon juice after you switch off the gas to get the maximum vitamin C from it. Enjoy chapati masala noodles recipe | roti vegetable noodles | healthy chilli chapathi noodles | with step by step photos. | [To make chapati masala noodles, place one roti over the other one by one and roll it up., Cut into thin noodle strips with a knife. Keep aside., Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Sprinkle a little water to avoid the onions from burning., Add the capsicum and garlic and sauté on a medium flame for 2 minutes., Add the tomatoes, turmeric powder, chilli powder and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes., Add the black salt, garam masala and salt mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the chapatti strips, mix well and cook on a medium flame for 2 minutes., Remove from the flame, add coriander and squeeze out the lemon, mix gently and serve immediately.] | [Energy, 149 cal, Protein, 4.3 g, Carbohydrates, 24.5 g, Fiber, 4.6 g, Fat, 4.2 g, Cholesterol, 7.5 mg, Sodium, 359.6 mg] | chapati-masala-noodles-roti-vegetable-noodles-32600r |
| rcp3448 | Chapati Rolls Stuffed with Spicy Potatoes | Dinner | Veg | [whole wheat flour (gehun ka atta), oil, salt, whole wheat flour (gehun ka atta), chopped green chillies, mashed boiled potatoes, boiled and coarsely crushed green peas, oil, cumin seeds (jeera), ginger (adrak) paste, chopped onions, chaat masala, garam masala, dried mango powder (amchur), chopped coriander (dhania), lemon juice, salt, oil, grated processed cheese] | 20 mins | 15 mins | [Breakfast Theplas, Parathas, School Time Snacks, Evening Tea Snacks, Indian Rolls, Veg Roll, One Dish Vegetarian Meals, One Meal Dinner, Indian Party] | 8Makes 8 rolls | Indian | chapati rolls stuffed with potatoes recipe | rotis stuffed with potatoes | phulka stuffed with green peas and potatoes | with 36 amazing images. aloo stuffed chapati roll is a delicious and easy-to-make Indian snack that is perfect for any occasion. Learn how to make chapati rolls stuffed with potatoes recipe | rotis stuffed with potatoes | phulka stuffed with green peas and potatoes | Here, this winning combo of rotis stuffed with potatoes that comes together handy. A stuffing of potatoes and peas, flavoured with spice powders and lemon juice, is tightly rolled up inside chapatis and then cooked on a tava until they are golden brown to make a satiating and convenient snack. aloo stuffed chapati rolls are a great way to satisfy your hunger without the guilt. So next time you are looking for a delicious and easy-to-make Indian snack, give chapati rolls stuffed with potatoes a try. This is also a great way to make use of leftover chapatis. Pro tips for chapati rolls stuffed with potatoes: 1. Use fresh made chapatis or they will break during rolling if made the previous night. 2. You can make 1 1/2 cups mashed boiled potatoes the previous night and store in the fridge. 3. If you are serving it to kids for their tiffin box then reduce the spice in the potato stuffing. Enjoy chapati rolls stuffed with potatoes recipe | rotis stuffed with potatoes | phulka stuffed with green peas and potatoes | | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough water., Divide the dough into 8 equal portions., Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle), cook the chapatis using a little oil till both sides turn light brown in colour., Repeat steps 3 and 4 to make 7 more chapatis. Keep aside., Heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the ginger paste, green chillies and onions and sauté on a medium flame for 1 minute., Add the potatoes, green peas, chaat masala, garam masala, dry mango powder, coriander, lemon juice and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside., To make chapati rolls stuffed with spicy potatoes, divide the spicy potato and green pea stuffing into 8 equal portions. Keep aside., Place a portion of the spicy potato and green pea stuffing at one end, top it with 1 tbsp of cheese evenly over it., Roll it up tightly., Heat a non stick tava and grease it using 1/2 tsp oil and place few rolls at a time and cook on medium flame for 2 minutes till golden brown from all the sides, using little oil for cooking., Repeat steps 2 and 4 to make 7 more wraps. Cut it diagonally into half., Serve the chapati rolls stuffed with spicy potatoes immediately.] | [Energy, 144 cal, Protein, 4.7 g, Carbohydrates, 17.6 g, Fiber, 2.4 g, Fat, 6.4 g, Cholesterol, 9 mg, Sodium, 118.1 mg] | chapati-rolls-stuffed-with-spicy-potatoes-3448r |
| rcp7608 | Chapati, Healthy Chapati for Weight Loss | BreakFast | NA | [whole wheat flour (gehun ka atta), oil, salt, whole wheat flour (gehun ka atta), oil] | 5 mins | 15 mins | [Gujarati, Jain, Jain Rotis, Jain Parathas, Jain Paryushan, Maharashtrian Breakfast, Indian Rotis, Tava] | 6Makes 6 chapattis (6 chapatti ) | Gujarati | chapati recipe | authentic Indian chapati recipe | chapati for weight loss | soft whole wheat chapati | with 17 amazing images One of the most famous and versatile of Indian dishes, the chapati is an Indian bread made daily in most Indian kitchens. No meal is complete without chapati and we show you easy it is to make them. All ingredients to make chapati for weight loss recipe is easily available in Indian kitchens. To make whole wheat chapati recipe, combine the whole wheat flour, oil and salt and knead into a smooth soft dough using enough water. Keep aside for 15 to 20 minutes. Cover and keep the dough aside for 15 to 20 minutes. Divide the dough into 6 equal portions and roll out each portion of the dough into a thin circle. Cook the chapati on a non stick tava and then cook it on an open flame till it puffs up. This is how to make soft chapati. I would like to share some important tips to make the perfect chapati recipe. 1. For making the chapati dough, take a deep bowl and add the flour to it.We need to take a deep bowl so that the flour and the other ingredients do not fall off while we are mixing or kneading the dough. 2. Some people like their chapatis bland ,so you can even skip adding salt to your chapati dough. 3. Add water little by little. Be careful while adding water.Adding too much of water initially will make it difficult for you to knead. 4. Apply a little oil on the surface of the dough before you keep it for resting, so that it doesn’t become dry. Cover the dough with a wet muslin cloth. You can also use a food grade quality cling film or a plate to cover the dough. 5. Keep it aside for 15 minutes. This resting period improves the texture of the dough, makes it easier to roll and makes the chapatis softer and fluffier. We love whole wheat chapati as its quick to make and very healthy. Made from the super ingredient whole wheat flour which is packed with phosphorus which is a major mineral which works closely with calcium to build our bones. Vitamin B9 helps your body to produce and maintain new cells, especially increase red blood cells which most your energy levels. Whether they like to have it with subzi and dal, rolled up with grated veggies and cheese, or with a layer of jam, the Chapati is much-loved by kids. Ensure that you make it with good quality whole wheat flour so it is healthy and satiating for your kids. Enjoy how to make chapati recipe | authentic Indian chapati recipe | chapati for weight loss | soft whole wheat chapati | with detailed step by step photos and video below. | [To make the chapatis, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside for 15 minutes., Divide the dough into 6 portions and roll out each portion of the dough into a 150 mm. (6”) diameter thin circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) on a high flame and when hot, place the chapati gently over it., Cook it till small blisters appear on the surface. Turn over the chapati and press all over lightly using a muslin cloth till it puffs up., Apply ¼ tsp oil on both the sides and cook for few more seconds., Serve the chapati immediately.] | [Energy, 104 cal, Protein, 2.6 g, Carbohydrates, 15.7 g, Fiber, 2.6 g, Fat, 3.7 g, Cholesterol, 0 mg, Sodium, 4.3 mg] | chapati-healthy-chapati-for-weight-loss-7608r |
| rcp41487 | Char Dal ka Dalcha, Hyderabadi Veg Dalcha | NA | NA | [chana dal (split bengal gram), toovar (arhar) dal, masoor dal (split red lentil), yellow moong dal (split yellow gram), turmeric powder (haldi), chilli powder, salt, oil, sliced onions, chopped garlic (lehsun), bayleaves (tejpatta), slit green chillies, ginger (adrak) paste, red pumpkin (bhopla / kaddu) cubes, tamarind (imli) pulp, ghee, cumin seeds (jeera), mustard seeds ( rai / sarson), nigella seeds (kalonji), curry leaves (kadi patta), whole dry kashmiri red chillies] | 15 mins | 36 mins | [Popular Dals from all over India, Pressure Cooker, Non-stick Pan, Quick Pressure Cooker, Hyderabadi Dal] | 4Makes 4 servings | NA | Four wholesome dals come together with a vast array of taste-giving ingredients to make the Char Dal ka Dalcha a sure-shot hit with everybody! Dalcha means cooking any ingredient till it is mashed, and true to its name the dals in this recipe are totally mashed. Red pumpkin is added to this recipe to balance the texture. It also gives a pleasant, mild sweetness to the dish. Several ingredients ranging from garlic to tamarind and green chillies are used in this recipe, to get a strong flavour that combines spice and tang. This dal tends to thicken over time, so if you are having it later, add a little water and re-heat before serving. Try other recipes like the Tamatar ka Kut and Mirchi ka Salan . | [Combine the dals and enough hot water in a deep bowl and soak it for 30 minutes. Drain well., Combine the soaked dals, turmeric powder, chilli powder, salt and 1½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat the oil in a deep non-stick pan, add ¾ cup of onions, garlic, bayleaf and green chillies and sauté on a medium flame for 3 minutes., Add the ginger paste, pumpkin and salt and mix gently. Cover with a lid and cook on a medium flame for 5 minutes, while stirring occasionally., Add the cooked dals, tamarind pulp, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Keep aside., Heat the ghee in a small non-stick pan, add the cumin seeds, mustard seeds, onion seeds, remaining ¼ cup of onions, curry leaves and dry red chillies and sauté on a medium flame for 3 minutes., Pour it over the cooked dal and mix well., Serve hot.] | [Energy, 278 cal, Protein, 8.8 g, Carbohydrates, 27.2 g, Fiber, 4.3 g, Fat, 15.1 g, Cholesterol, 0 mg, Sodium, 17.6 mg] | char-dal-ka-dalcha-hyderabadi-veg-dalcha-41487r |
| rcp1267 | Charcoal Roast Corn | NA | Veg | [corn cobs, butter, lettuce] | 5 min. | 15 min. | [Jain International, vegetarian Mexican Starters, Mexican Party, Kids After School, Snack Recipes for Kids, Kids High Energy Indian Foods] | 2Serves 2. | Jain | | [Clean the corn and trim the edges., Brush each corn cob with butter and place in wet lettuce leaves., Seal the corn cob in aluminium foil and put on a charcoal grill, turning it continuously. Cook for 10 to 15 minutes., Serve hot.] | [Energy, 209 cal, Protein, 4.4 g, Carbohydrates, 30.6 g, Fiber, 3.1 g, Fat, 9.8 g, Cholesterol, 0 mg, Vitamin A, 406.3 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.2 mg, Vitamin C, 4 mg, Folic Acid, 30.4 mcg, Calcium, 3.6 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 106.4 mg, Potassium, 210.1 mg, Zinc, 0.5 mg] | charcoal-roast-corn-1267r |
| rcp2584 | Chat Pati Frankies | Snacks | NA | [chapatis, potatoes, grated paneer (cottage cheese), grated carrot, grated processed cheese, chaat masala, lemon juice, salt, oil, capsicum strips, tomato strips, tomato ketchup] | 10 mins | 15 mins | [Quick Evening Snacks, Indian Wraps, School Time Snacks, Evening Tea Snacks, Indian Tawa, Quick Snacks / Quick Starters, Healthy Foods for Kids] | 4Makes 4 frankies | Indian | Let us wave our magic wands and turn boring chapatis into exciting frankies! And guess what, we are going to use all your favourite veggies and yummy paneer too. With the addition of peppy chaat masala and a bit of handiwork, the veggies turn into a tasty filling, which is tightly rolled up into the chapatis to make Chat Pati Frankies. Enjoy it fresh, with a dash of tomato ketchup and a glass of Coconut and Orange Drink . | [Peel and mash the boiled potatoes using a masher., Put the mashed potatoes in a bowl, add the paneer, carrot, cheese, 1 tsp chaat masala, lemon juice and little salt and mix well using your hands., Divide the mixture into 4 equal portions. Roll each portion into an oblong roll., Grease a non-stick tava (griddle) with little oil and cook the rolls using a little more oil till both sides turn brown in colour. Keep aside., Warm the chapatis and place them on a serving plate., Place a chapati on a clean, dry board., Place the roll in the centre of the chapati., Place 4 capsicum strips, 3 tomato strips and a little chaat masala evenly over it., Roll the frankie tightly., Repeat steps 6 to 9 to make 3 more frankies., Serve immediately with tomato ketchup.] | [Not Given] | chat-pati-frankies-2584r |
| rcp1980 | Chat- Pata Pav | Snacks | NA | [ladi pav, butter, butter, chopped onions, chopped capsicum, chopped garlic (lehsun), chopped tomatoes, turmeric powder (haldi), chilli powder, salt, black salt (sanchal), garam masala, chopped coriander (dhania), lemon wedges] | 15 mins | 11 mins | [Mumbai Street Food, Comfort Foods, Quick Evening Snacks, Indian Snacks for Entertaining, Sandwich Recipes, Evening Tea Snacks, Bread Snack] | 6Makes 6 pavs | Indian | Chat-Pata Pav recipe | Chatpata masala pav | Indian spicy street food bread | with 20 amazing images. Chat-Pata Pav is a Mumbai street food legend, a symphony of textures and tastes packed into a humble pav (Indian bread roll). Learn how to make Chatpata masala pav. When you don’t have time for Pav Bhaji you can make do with Chat-Pata Pav equally tempting creation! A fabulous, tongue-tickling, desi style mixture of sautéed and spiced veggies is tossed with butter and packed inside succulently fresh pav buns. Served with a garnish of lemon juice and coriander, this Chat-Pata Pav brings alive myriad flavours and textures on your palate, from the lazy comfort of butter to the crunch of veggies and the pep of spices. As far as possible, enjoy Chatpata masala pav fresh, but when you are in a rush, wrap it in aluminium foil, and enjoy it on-the-go, within an hour or so. You can also have as Evening Tea Snacks. Chat-Pata Pav is typically enjoyed as a quick snack or light meal. It's often served with a squeeze of lemon and a side of green chutney for dipping. Tips for Chat-Pata Pav. 1. For the masala of Chat-Pata Pav, heat the butter in a broad non-stick pan. Be generous while adding butter to make a really buttery Chat-Pata Pav. 2. Add salt and 2 tbsp of water. The masala should be moist yet dry. This water will basically help in cooking the vegetables slightly. 3. Add the black salt and garam masala . If you do not have garam masala then substitute with pav bhaji masala. Enjoy Chat-Pata Pav recipe | Chatpata masala pav | Indian spicy street food bread | with step by step photos. | [Heat the butter in a broad non-stick pan, add the onions and capsicum sauté on a medium flame for 2 minutes., Add the garlic, tomatoes, turmeric powder chilli powder, salt and 2 tbsp of water and sauté on a medium flame for 2 minutes., Add the black salt and garam masala, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Divide the masala into 6 equal portions. Keep aside., To make chat-pata pav, heat 1 tsp of butter on a non-stick tava (griddle), add a portion of the prepared masala and sauté on a medium flame for a few seconds., Place 1 slit pav vertically, open and place it on the masala., Spread the masala evenly over the pav till it gets evenly coated form all the sides., Repeat steps 1 to 3 to make more 5 more chat- pata pav., Garnish the chat-pata pav with coriander and serve immediately with lemon wedges.] | [Energy, 164 cal, Protein, 3.6 g, Carbohydrates, 23.8 g, Fiber, 0.7 g, Fat, 6 g, Cholesterol, 17.5 mg, Sodium, 62 mg] | chat--pata-pav-1980r |
| rcp4075 | Chat-pati Sprouts Frankie | BreakFast | NA | [leftover whole wheat rotis, boiled mixed sprouts, crumbled low-fat paneer (cottage cheese), grated carrot, chopped green chillies, chaat masala, lemon juice, salt, chopped coriander (dhania), water, chilli powder, dried mango powder (amchur), garam masala, salt, chopped onions, chilli powder, salt] | 20 mins | 2 mins | [Indian Tawa, Indian Party, Quick Snacks / Quick Starters, High Fiber, Healthy Snacky Meals, High Fiber Snacks, Potassium Rich Breakfast] | 4Makes 4 frankies | Indian | The Chat-pati Sprouts Frankie is a superb example of how you can relish your favourite snacks in a low-cal way without compromising even a wee bit on taste and experience! By replacing the maida-based rotis with whole wheat ones, and using protein and fibre rich sprouts instead of starchy potatoes, your favourite Frankie transforms from a calorie-laden dream into a weight-watcher’s delight! This low-cal version tastes just as delicious as the original, thanks to the pungent masala water and onion mixture. | [Warm a roti and place it on a clean, dry surface., Drizzle ¼th of the masala water and spread it evenly., Spread ¼th of the stuffing in a single row in the center of the roti., Sprinkle ¼th of the onion mixture on it, roll it up tightly and seal it with a toothpick., Repeat steps 1 to 4 to make 3 more frankies., Serve immediately.] | [Energy, 179 cal, Protein, 9.1 g, Carbohydrates, 28.3 g, Fiber, 4.6 g, Fat, 3.6 g, Cholesterol, 0 mg, Sodium, 70.5 mg] | chat-pati-sprouts-frankie-4075r |
| rcp32941 | Chatakedar Paneer | Snacks | Veg | [paneer (cottage cheese) cubes, oil, green chilli paste, chopped tomatoes, tomato puree, chilli powder, coriander (dhania) powder, pav bhaji masala, dried fenugreek leaves (kasuri methi), salt, lemon juice, coriander (dhania)] | 20 mins | 5 mins | [Indian snacks with little planning, Paneer Based Snacks, Kadai Veg] | 4Makes 4 servings | Indian | A lip-smacking preparation of paneer that is sure to excite your taste buds. Perfectly suited to the expectations of desi food lovers, Chatakedar Paneer features succulent cottage cheese cubes enhanced with not just tangy tomatoes, dried fenugreek leaves and regular spice powders like chilli and coriander seed powders, but also pav bhaji masala, which gives it an intense flavour reminiscent of the all-time favourite street food! | [Heat the oil in a deep non-stick kadhai, add the green chilli paste and sauté on a medium flame for a few seconds., Add the tomatoes, tomato purée , chilli powder, coriander seeds powder, pav bhaji masala, dried fenugreek leaves and salt, mix well and cook on a medium flame for 1 to 2 minutes, stirring once in between., Add the paneer cubes, mix well and cook on a medium flame for another 1 to 2 minutes., Add the lemon juice and mix well., Serve hot garnished with coriander sprig.] | [Energy, 250 cal, Protein, 9.9 g, Carbohydrates, 6.8 g, Fiber, 0.4 g, Fat, 20.4 g, Cholesterol, 0 mg, Vitamin A, 364.8 mcg, Vitamin B1, -0.7 mg, Vitamin B2, -0.7 mg, Vitamin B3, -0.6 mg, Vitamin C, 8.8 mg, Folic Acid, 5.8 mcg, Calcium, 357.5 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 2.5 mg, Potassium, 38.2 mg, Zinc, 0 mg] | chatakedar-paneer-32941r |
| rcp34561 | Chatakedar Paneer ( Microwave Recipe) | NA | NA | [oil, green chilli paste, chopped tomatoes, tomato puree, chilli powder, coriander (dhania) seeds powder, pav bhaji masala, dried fenugreek leaves (kasuri methi), salt, paneer (cottage cheese) cubes, lemon juice] | 15 mins | 7 mins | [Microwave, High Tea Party, Cocktail Party, Microwave] | 4Makes 4 servings (4 serving ) | NA | If there is one ingredient that is as indigenous as it is international, we would say that is our favourite paneer. Try tossing fresh, soft paneer with pav bhaji masala, and this chatakedar paneer will become a favourite beyond comparison! | [Put the oil in a microwave-safe bowl and microwave on high for 30 seconds., Add the green chilli paste, mix well and microwave on high for 30 seconds., Add the tomatoes, tomato purée, chilli powder, coriander seeds powder, pav bhaji masala, dried fenugreek leaves and salt, mix well and microwave on high for 3 minutes, stirring in between after every 1 minute., Add the paneer cubes, mix well and keep aside to marinate for at least 30 minutes., Microwave the paneer mixture on high for 3 minutes, stirring twice in between., Add the lemon juice and mix well., Serve immediately.] | [Energy, 255 cal, Protein, 10 g, Carbohydrates, 7.7 g, Fiber, 0.7 g, Fat, 20.4 g, Cholesterol, 0 mg, Vitamin A, 408.9 mcg, Vitamin B1, -0.7 mg, Vitamin B2, -0.7 mg, Vitamin B3, -0.6 mg, Vitamin C, 13.7 mg, Folic Acid, 9.5 mcg, Calcium, 366.1 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 4.1 mg, Potassium, 66.7 mg, Zinc, 0 mg] | chatakedar-paneer--microwave-recipe-34561r |
| rcp32667 | Chatambade, Masala Vade, Chattambade | Snacks | Veg | [chana dal (split bengal gram), whole dry kashmiri red chillies, chopped green chillies, cumin seeds (jeera), chopped onions, chopped coriander (dhania), grated coconut, chopped curry leaves (kadi patta), salt, coconut oil oil, Fried coconut chutney] | 15 mins | 15 mins | [South Indian Evening Snacks, Deep-fried Indian Starters, Evening Tea Snacks, Deep Fry, Kadai Veg, Kids Tiffin Box, Kids After School] | 20Makes 20 chatambades. (20 chatambade ) | South Indian | The addition of curry leaves, either as a seasoning or a flavouring agent, is a salient feature of South Indian cooking. This South Indian delicacy stands testimony to this, with the distinct flavour and aroma of curry leaves wafting through the air and kindling your gastronomic juices into full-throttle. You can also try other South Indian style vada recipes like Rava Vada or Medu Vada . | [Clean, wash and soak the dal overnight. Drain and keep aside., Combine the dal, red chillies, green chillies, cumin seeds and a little water and blend in a mixer to a coarse paste., Add the onions, coriander, curry leaves and salt and mix well., Divide the mixture into 20 equal portions and shape each portion into a small round., Heat the oil in a kadhai and deep-fry till they turn golden brown in colour. Drain on absorbent paper. Serve hot with fried coconut chutney.] | [Energy, 89 cal, Protein, 1.9 g, Carbohydrates, 5.6 g, Fiber, 1.6 g, Fat, 6.5 g, Cholesterol, 0 mg, Vitamin A, 97.1 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 1.3 mg, Folic Acid, 12.6 mcg, Calcium, 7.5 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 6.5 mg, Potassium, 64.8 mg, Zinc, 0.2 mg] | chatambade-masala-vade-chattambade-32667r |
| rcp39382 | Chatpata Chawli and Fruit Salad | Snacks | Veg | [soaked and boiled small chawli, black grapes, orange segments, pomegranate (anar), chaat masala, chopped coriander (dhania), lemon juice, salt, wheat germ] | 15 mins | 0 mins | [Healthy Indian Recipes, Toss & Mix Salads (No cooking), Jain Salads, Low Calorie Indian Salad, Wholesome Salads (Salads that make a meal), Indian Snacks using Fruits, No Cooking Veg Indian] | 4Makes 4 servings | Jain | This salad is an all-rounder, with ample nutrients and a balanced blend of flavours and textures too. Chawli and fruits bring in a good dose of fibre, while the wheat germ garnish further adds to the fibre quotient. Fibre is very essential to the body as it helps clean the system, aids weight loss and maintains a healthy heart. In short, the Chatpata Chawli and Fruit Salad will help you stay hale and hearty! | [Combine all the ingredients in a bowl and toss well., Serve immediately garnished with wheat germ.] | [Energy, 103 cal, Protein, 5.4 g, Carbohydrates, 19.4 g, Fiber, 4.3 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 110.6 mg] | chatpata-chawli-and-fruit-salad-39382r |
| rcp2876 | Chatpata Dahiwala Bread, Curd Bread Snack | Snacks | Veg | [bread, curd (dahi), turmeric powder (haldi), chilli powder, salt, cumin seeds (jeera), asafoetida (hing), curry leaves (kadi patta), grated ginger (adrak), sliced onions, oil, chopped coriander (dhania)] | 5 mins | 5 mins | [Indian Veg Recipes, Gujarati Farsans, Quick breakfast, Breakfast using Leftovers, Quick Evening Snacks, Chaat, Evening Tea Snacks] | 2Makes 2 servings | Gujarati | chatpata dahiwala bread recipe | quick Indian snack | curd bread snack | with 24 amazing images. chatpata dahiwala bread recipe | quick Indian snack | curd bread snack | is a quick fix satiating snack for busy days. Learn how to make quick Indian snack. To make chatpata dahiwala bread, combine the curds, turmeric powder, chilli powder and salt along with 2 tbsp of water in a bowl and mix well. Add the bread cubes and mix till the bread is coated with the curds mixture. Keep aside. Heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the asafoetida, curry leaves and ginger and sauté on medium flame for a few seconds. Add the onion slices and saute on a medium flame for 1 to 2 minutes or till they are lightly brown in colour. Add the bread mixture and sauté on a slow flame for 1 to 2 minutes or till the bread turns light brown in colour, while stirring occasionally. Serve hot garnished with coriander. Sometimes, the easiest of dishes also turn out to be really tasty and sure-shot hits with people of all ages. chatpata dahiwala bread comes to your rescue on hurried mornings, when you are in a dilemma what to pack for the school breaks. Bread loaves, although of western origin, have been ably used by Indians in many indigenous preparations including bhajias and upma. Here is another such exciting desi creation with bread. Cubes of bread coated with a tangy curd masala are seasoned and sautéed till brown and crisp. You will enjoy every mouthful of the curd bread snack. This quick Indian snack is a perfect choice to use the left-over bread and also a presentable way of serving snack to kids when they come home hungry after play or school. Tips for chatpata dahiwala bread. 1. If you don't like your snack a little soggy, then cook bread on both sides on a tava till brown and a bit crisp. 2. Instead of white bread you can also use multigrain bread, brown bread or whole wheat bread for a healthier option. 3. Instead of full fat curds you can choose low fat curds for a healthier option. Enjoy chatpata dahiwala bread recipe | quick Indian snack | curd bread snack | with step by step photos. | [To make chatpata dahiwala bread, combine the curds, turmeric powder, chilli powder and salt along with 2 tbsp of water in a bowl and mix well., Add the bread cubes and mix till the bread is coated with the curds mixture. Keep aside., Heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the asafoetida, curry leaves and ginger and sauté on medium flame for a few seconds., Add the onion slices and saute on a medium flame for 1 to 2 minutes or till they are lightly brown in colour., Add the bread mixture and sauté on a slow flame for 1 to 2 minutes or till the bread turns light brown in colour, while stirring occasionally., Serve the chatpata dahiwala bread hot garnished with coriander.] | [Energy, 320 cal, Protein, 6.1 g, Carbohydrates, 29.3 g, Fiber, 0 g, Fat, 18.6 g, Cholesterol, 8 mg, Sodium, 9.8 mg] | chatpata-dahiwala-bread-curd-bread-snack-2876r |
| rcp35940 | Chatpata Kand | Snacks | NA | [steamed purple yam (kand) cubes, oil, chilli powder, black salt (sanchal), salt] | 2 mins | 15 mins | [Indian Snacks for Entertaining, Chaat, Evening Tea Snacks, Navratri Vrat, High Tea Party, Cocktail Party, Non-stick Pan] | 4Makes 4 servings | Indian | Chatpata describes this kand recipe best of all because it is, indeed, a tongue-tickler! Here, steamed purple yam cubes are stir-fried with black salt and chilli powder, which gives it a peppy and tangy flavour that warms you to the core, even on a cold and rainy day! Make sure you cook the Chatpata Kand till it is crisp and golden in colour, and serve it immediately to enjoy it at its best. A scrumptious snack that is good to serve as Starters / Snacks . | [Heat the oil in a broad non-stick pan, add the purple yam and sauté on a medium flame for 2 minutes., Add the chilli powder, black salt and salt, mix well and cook on a medium flame for 8 to 10 minutes or till it turns golden brown in colour, while stirring occasionally., Serve immediately.] | [Energy, 151 cal, Protein, 1 g, Carbohydrates, 19.5 g, Fiber, 3.1 g, Fat, 7.6 g, Cholesterol, 0 mg, Sodium, 6.8 mg] | chatpata-kand-35940r |
| rcp2097 | Chatpata Paneer Snack | Snacks | NA | [paneer (cottage cheese), plain flour (maida), salt, oil, chilli powder, dried mango powder (amchur), carom seeds (ajwain), salt] | 10 mins | 10 mins | [Punjabi Paneer Recipes, Deep-fried Indian Starters, Jain Snacks, Quick Snacks / Quick Starters] | 18Makes 18 pieces | Punjabi | This chatpata paneer snack tastes a bit like a satay, it tastes a bit like chaat, it is a confusing yet refreshing flavour that will tickle your taste buds pink! crisp-fried paneer is rolled in a tangy masala mix and served on tooth-picks, to the delight of all. | [Combine the plain flour, little salt and ¾ cup of water in a bowl and whisk well till no lumps remain. Keep aside., Dip the paneer pieces into the batter and deep-fry a few paneer pieces at a time till they are brown in colour., Roll them into the prepared masala mixture., Put on toothpicks and serve hot.] | [Energy, 56 cal, Protein, 1.4 g, Carbohydrates, 2.9 g, Fiber, 0 g, Fat, 4.4 g, Cholesterol, 0 mg, Sodium, 0.3 mg] | chatpata-paneer-snack-2097r |
| rcp40351 | Chatpata Pomegranate ( Tiffin Treats) | Snacks | NA | [pomegranate (anar), chaat masala, dried mango powder (amchur), cumin seeds (jeera) powder, black salt (sanchal)] | 10 mins | 0 mins | [Indian Snacks using Fruits, Chaat, School Time Snacks, Quick Snacks / Quick Starters, Kids Tiffin Box, Foods to cook in September, Foods to cook in November] | 1Makes 0.75 cup | Indian | Sometimes, the easiest of dishes also turn out to be really tasty and sure-shot hits with your kids. Such recipes come to your rescue on hurried mornings, when you are in a dilemma what to pack for the school breaks. This tongue-tickling Chatpata Pomegranate is one such delightful dish that just involves mixing the fruit with jazzy spice powders. The outcome is so exciting that kids will love to gobble it up! A superb option for short break or even as an accompaniment to lunch, as it stays fresh for at least 4 hours. Also pack some Quick Carrot Dhokla ( Tiffin Treats) in another tiffin for a perfect short break combo. | [Combine all the ingredients in a deep bowl and mix well., Pack in an air-tight tiffin box.] | [Energy, 94 cal, Protein, 2.3 g, Carbohydrates, 20.9 g, Fiber, 4 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 3877.2 mg] | chatpata-pomegranate--tiffin-treats-40351r |
| rcp40348 | Chatpata Popcorn ( Tiffin Treats) | Snacks | NA | [maize kernels (dry corn kernels), butter, chilli powder, turmeric powder (haldi), chaat masala, salt] | 5 mins | 10 mins | [School Time Snacks, Evening Tea Snacks, Pressure Cooker, Quick Snacks / Quick Starters, Quick Pressure Cooker, Kids Tiffin Box, Picnic Dry Snacks] | 2Makes 2.5 cups (2 cup ) | NA | Name a kid who doesn’t like popcorn! This evergreen kids’ favourite is now made more snazzy by the addition of turmeric and chilli powder along with chaat masala too. A vibrantly-coloured and attractively-flavoured treat, the Chatpata Popcorn is sure to be loved by kids on any occasion, be it at a party, while watching a movie, or surprise – in the tiffin box too! You can prepare a large batch in advance and store it in a tightly-lidded jar, to quickly pack in the dabba in the morning. Your kids will have a wonderful time sharing it with their friends during break time at school!Also pack some Spinach Hummus with Cucumber Sticks ( Tiffin Treats) in another tiffin for a perfect short break combo. | [Heat 1 tbsp of butter in a pressure cooker, add the maize kernels and sauté on a medium flame for a few seconds., Cover with the lid (refer handy tip) and cook on a slow flame for 3 to 4 minutes., Once the popping sound reduces, switch off the flame and open the lid of the pressure cooker. Keep aside., Immediately, heat the remaining 1 tbsp of butter in a broad non-stick pan, add the chilli powder, turmeric powder, chaat masala and little salt and sauté on a slow flame for a few seconds., Add the prepared popcorn, mix well and cook on a slow flame for 1 to 2 minutes, while stirring occasionally., Allow it to cool completely, and pack in an air-tight tiffin box., At step 2, do not put the gasket and whistle on the lid of the pressure cooker, to allow the steam to escape and avoid the popcorn from turning soggy] | [Energy, 163 cal, Protein, 2.4 g, Carbohydrates, 14.6 g, Fiber, 2.6 g, Fat, 10.5 g, Cholesterol, 30 mg, Sodium, 171.8 mg] | chatpata-popcorn--tiffin-treats-40348r |
| rcp797 | Chatpata Potato and Green Pea Frankie | Dinner | NA | [whole wheat flour (gehun ka atta), oil, salt, milk, whole wheat flour (gehun ka atta), oil, boiled and mashed potatoes, boiled and coarsely mashed green peas, grated processed cheese, chopped mint leaves (phudina), green chilli paste, garam masala, lemon juice, salt, oil, chopped onions, chopped mint leaves (phudina), dried mango powder (amchur), chilli powder, garam masala, salt, water] | 25 mins | 20 mins | [Indian Snacks for Entertaining, Indian Wraps, Evening Tea Snacks, One Meal Dinner, Indian Tawa, Indian Birthday Party, High Tea Party] | 8Makes 8 frankies | Indian | Here is a Frankie with a difference! Tava-cooked potato and green pea rolls are packed between soft whole wheat flour rotis drizzled with a tongue-tickling onion-masala water, to make these Chatpata Potato and Green Pea Frankies. This snack is not only fabulously tasty but also quite satiating, so one of these Frankies with a cup of chaai can keep you going for quite some time. Also great as One Meal Dinner . | [Combine all the ingredients in a deep bowl and knead into a soft dough., Divide the dough into 8 equal portions., Roll a portion of the dough into a 175 mm. (7”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook using a little oil till both the sides turn golden brown in colour., Repeat steps 3 and 4 to make 7 more rotis. Keep aside., Combine all the ingredients in a deep bowl and mix well., Divide the mixture into 8 equal portions and roll each portion into a long oblong shape and flatten it., Heat a non-stick tava (griddle) and grease it with little oil and cook the rolls using a little oil till they turn golden brown in colour from both the sides. Keep aside., Place the roti on a clean, dry surface, spread 1 tbsp of the prepared onion-masala water and spread it evenly., Place a roll on one side of the roti and roll it up tightly., Repeat steps 1 and 2 to make 7 more frankies., The quantity of the milk may differ according to the quality of the whole wheat flour so always add little by little and make a soft dough. .] | [Energy, 134 cal, Protein, 5.1 g, Carbohydrates, 18.1 g, Fiber, 2.2 g, Fat, 4.2 g, Cholesterol, 0 mg, Vitamin A, 97.4 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.8 mg, Vitamin C, 6.4 mg, Folic Acid, 12.2 mcg, Calcium, 85.2 mg, Iron, 1.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 8.7 mg, Potassium, 124.1 mg, Zinc, 0.4 mg] | chatpata-potato-and-green-pea-frankie-797r |
| rcp38632 | Chatpata Rajma Wrap ( Gluten Free Recipe) | Snacks | NA | [rice flour (chawal ka atta), oil, salt, rice flour (chawal ka atta), boiled rajma (kidney beans), oil, chopped ginger (adrak), chopped garlic (lehsun), chopped onions, chopped tomatoes, turmeric powder (haldi), chilli powder, coriander (dhania) powder, curds (dahi), chopped coriander (dhania), salt, curds (dahi), grated carrot, grated cucumber, salt, red chilli-garlic chutney, chopped spring onion greens] | 15 mins | 15 mins | [Course, Advanced Recipes, Indian Wraps, Tava, Non-stick Pan, Gluten Free Indian Snacks, Gluten Free Kids] | 4Makes 4 wraps (4 wrap ) | Indian | Don’t know how to induce your kids to eat protein-rich rajma? offer them rice flour rolls with a lip-smacking rajma filling, topped with curd dressing, and watch them relish the experience. Make the rotis just before serving to prevent them from turning chewy. | [Combine all the ingredients in a deep bowl and knead into soft dough, using enough water., Divide the dough into 4 equal portions and roll out each portion of the dough into a 200 mm. (8”) diameter circle using a little rice flour for rolling., Cook each roti very lightly on a tava (griddle) and keep aside., Heat the oil in a non-stick pan; add the ginger, garlic and onions and sauté on a medium flame till the onions turn translucent., Add the tomatoes, turmeric powder, chilli powder and coriander powder, mix well and cook on a medium flame for 4 to 5 minutes, stirring continuously., Add the rajma, curds, coriander and salt, mix well and cook on a medium till the mixture dries up, stirring continuously., Divide the filling into 4 equal portions and keep aside., Place a roti on a clean, dry surface and spread 1 tsp of chilli-garlic chutney evenly over it., Place ¼th of the chatpata rajma filling in a row in the centre of the roti and spread ¼th of the curd dressing over it., Sprinkle 2 tbsp of spring onion greens over it and roll it up tightly., Repeat with the remaining ingredients to make 3 more wraps., Wrap a tissue paper around each wrap and serve immediately.] | [Energy, 316 cal, Protein, 8.2 g, Carbohydrates, 45.1 g, Fiber, 3.9 g, Fat, 9.8 g, Cholesterol, 8 mg, Sodium, 25.7 mg] | chatpata-rajma-wrap---gluten-free-recipe-38632r |
| rcp33103 | Chatpata Rings, Kids Short Break Jar Snack | Snacks | NA | [maize flour (makai ka atta), plain flour (maida), cornflour, oil, salt, plain flour (maida), oil, chaat masala, chilli powder, powdered sugar, salt] | 2 mins | 25 mins | [Rajasthani Dry Snacks, Quick Evening Snacks, Deep-fried Indian Starters, Jain Snacks, School Time Snacks, Indian Jar Snacks, Evening Tea Snacks] | 4Makes 4 servings | Rajasthani | chatpata rings recipe | Indian style crunchy fryums | chatpata rings for kids tiffin box | with 30 amazing images. chatpata rings are a crispy and delicious snack that is popular in India. Learn how to make Indian style crunchy fryums. chatpata rings, also known as Chatpata Chat, are a popular Indian snack made from maize flour (makai ka atta). They are crispy, tangy, and spicy, and are often served with a variety of chutneys and dips. To make chatpata rings, the maize flour is mixed with warm water and other ingredients, such as salt, plain flour, and oil, to form a dough. The dough is then rolled out and cut into strips. The strips are then joined together to form rings, which are then deep-fried until golden brown. Once fried, the chatpata rings are seasoned with a variety of spices, such as chaat masala, red chili powder, and garam masala. They are then served with a variety of chutneys and dips, such as green chutney, khajur imli chutney, and curd dip with herbs. Are your kids very fond of packaged snacks like masala rings from different brands – and are you perpetually worried about what colours or food additives are used in these? Not to worry, you can now easily make a similar snack right at home in your own kitchen! chatpata rings is a crispy ring-shaped kids jar snack flavoured appetizingly with chaat masala and other spice powders. Kids (and adults too!) will love the peppy flavour and crisp texture of this Indian style crunchy fryums. You can make a batch of this and store it in an airtight container for more than a week. chatpata rings are a popular snack at Indian parties and gatherings. They are also a popular street food in India. pro tips for chatpata rings. 1. Warm water is necessary for making a dough with maize flour (makai ka atta), as it helps the dough bind together. 2. A semi-soft dough is required because we are using maize flour. 3. Form each strip into a circle (ring) and seal the edges by pressing them together. 4. Cut the rolled dough into 8 vertical strips using a pizza cutter or sharp knife. This will help them stay together when deep frying and prevent them from breaking apart. 5. When frying the chatpata rings, use a spatula to flip them over so that both sides cook evenly. Enjoy chatpata rings recipe | Indian style crunchy fryums | chatpata rings for kids tiffin box | with step by step photos. | [To make chatpata rings, combine the maize flour, plain flour, cornflour, oil and salt in a deep bowl and knead into semi-soft dough using enough warm water., Divide the dough into 5 equal portions., Roll a portion of the dough into a 150 mm (6”) diameter circle using a little plain flour for rolling., Cut into 8 equal vertical strips using a sharp knife., Roll each strip into a ring and press to seal the edges., Heat the oil in a deep non-stick pan and deep-fry a few rings till they turn golden brown in colour from both the sides. Drain on an absorbent paper., Repeat steps 3 to 6 to make more rings., Sprinkle the prepared masala evenly over them and toss well., Cool, serve or store the chatpata rings in an air-tight container. Use as required.] | [Energy, 236 cal, Protein, 2.4 g, Carbohydrates, 21.4 g, Fiber, 1.6 g, Fat, 15.8 g, Cholesterol, 0 mg, Sodium, 1.7 mg] | chatpata-rings-kids-short-break-jar-snack-33103r |
| rcp31023 | Chatpata Sprouts On Crispy Potatoes | Snacks | NA | [mixed sprouts, chilli powder, chaat masala, cumin seeds (jeera) powder, lemon juice, salt, sliced potatoes, oil, green chutney, sweet chutney, curds (dahi), chilli powder] | 5 mins | 8 mins | [Indian Snacks for Entertaining, Quick Snacks / Quick Starters] | 12Makes 12 pieces (8 piece ) | Indian | While the very thought that it is healthy is enough to consume sprouts regularly, the ability to transform it into interesting dishes makes the experience more enjoyable. With creations like chatpata sprouts on crispy potatoes, your family will actually start looking forward to ‘sprouts time’. Here, crispy potato slices are topped with a tangy mixed sprouts mixture, creamy curds and temptingly aromatic chutneys too. | [Heat a non-stick tava (griddle), grease it with oil, place the potatoes on it and cook on a medium flame till both the sides are golden brown in colour, using little oil., Place the potatoes on a serving plate, put 1 tbsp of the mixed sprouts mixture and spread 1 tsp of green chutney, 1 tsp of sweet chutney and ½ tbsp of curds on each potato slice., Sprinkle a little chilli powder on top and serve immediately.] | [Energy, 157 cal, Protein, 3.4 g, Carbohydrates, 15.5 g, Fiber, 4.2 g, Fat, 8.8 g, Cholesterol, 0 mg, Vitamin A, 1710.1 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.7 mg, Vitamin C, 40 mg, Folic Acid, 44.2 mcg, Calcium, 145.4 mg, Iron, 6.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 12.3 mg, Potassium, 138.1 mg, Zinc, 0.3 mg] | chatpata-sprouts-on-crispy-potatoes-31023r |
| rcp41375 | Chatpati Chana Dal Chaat, Chana Dal Bhel | Snacks | NA | [fried masala chana dal, chopped onions, chopped tomatoes, chopped coriander (dhania), lemon juice, chopped green chillies, chaat masala, sev] | 10 mins | 0 mins | [No Cook Indian, Chaat, Evening Tea Snacks, Indian Party, Cocktail Party, Easy, Simple Indian Snacks] | 2Makes 1.5 cups | Indian | chana dal chaat recipe | Indian style chatpati chana dal chaat | chana dal bhel | Mumbai roadside snack | with 11 amazing images. chana dal chaat recipe | Indian style chatpati chana dal chaat | chana dal bhel | Mumbai roadside snack is a flavourful snack in a jiffy which cannot fail to please the diner. Learn how to make Indian style chatpati chana dal chaat. To make chana dal chaat, combine all the ingredients in a deep bowl and mix well. Serve immediately garnished with sev. Outsmart sudden hunger pangs with this easy and quick but fabulously tasty snack! All you need to do is toss together masala chana dal with a couple of common, readily-available ingredients like tomatoes and onions, not to forget a garnish of crunchy sev, and your chana dal bhel is ready to munch on. Not only is this quick Mumbai roadside snack handy when you feel suddenly hungry, it is also a great recipe to surprise your friends with, when they pop in for a chat in the afternoon. Serve Indian style chatpati chana dal chaat with a cup of tea, and the environment is just right for a get-together. You can also have a go at other such chaats like the Moong Sprouts and Potato Salli Chaat, and Khakra Chaat. Tips for chana dal chaat. 1. While you can buy chana dal from the market, you will be surprised that it is easy to make fried chana dal at home too. 2. Finely chopped raw mango, locally termed as kacchi kairi and used in sukha bhel, would be a flavourful addition to this chaat. Enjoy chana dal chaat recipe | Indian style chatpati chana dal chaat | chana dal bhel | Mumbai roadside snack | with step by step photos. | [To make chatpati chana dal chaat, combine all the ingredients in a deep bowl and mix well., Serve immediately garnished with sev.] | [Energy, 518 cal, Protein, 28.4 g, Carbohydrates, 84.1 g, Fiber, 21.3 g, Fat, 7.6 g, Cholesterol, 0 mg, Sodium, 104.3 mg] | chatpati-chana-dal-chaat-chana-dal-bhel-41375r |
| rcp36695 | Chatpatta Stir– Fried Paneer | Snacks | NA | [paneer (cottage cheese) cubes, olive oil, chaat masala] | 2 mins | 5 mins | [Paneer Based Snacks, Chaat, Stir-fry, Non-stick Pan] | 12Makes 12 pieces (12 piece ) | NA | If you love Aloo Chaat and Fruit Chaat, you are sure to love the Chatpatta Stir-Fried Paneer, which tows their line in more ways than one. This simple recipe involves stir-frying paneer cubes in olive oil till they are a perfect golden colour, and serving them hot with a sprinkling of chaat masala. The perfect snack to satisfy a sudden whim to have something chatpata on a rainy day! You can try innovating further by adding your favourite garnishes like coriander and lemon. | [Heat the olive oil on a non- stick tava (griddle) , place the paneer cubes on it and cook on a medium flame, using little olive oil, till they turn golden brown in colour from both the sides., Sprinkle the chaat masala on top of the paneer and serve immediately.] | [Energy, 11 cal, Protein, 0 g, Carbohydrates, 0 g, Fiber, 0 g, Fat, 1.3 g, Cholesterol, 0 mg, Sodium, 11.6 mg] | chatpatta-stir–-fried-paneer-36695r |
| rcp40160 | Chawal Bhakri | Lunch | NA | [rice flour (chawal ka atta), salt, rice flour (chawal ka atta), red chilli thecha] | 5 mins | 15 mins | [Maharashtrian Rotis / Polis, Maharashtrian Breakfast, Dinner Menus, Indian Rotis, Gluten Free Rotis, Indian Travel Food Paratha, Lunch Roti] | 5Makes 5 bhakris (5 bhakri ) | Maharashtrian | chawal bhakri recipe | rice flour bhakri | Maharashtrian Tandlachi bhakri | rice roti | with 15 amazing images. chawal bhakri recipe | rice flour bhakri | Maharashtrian Tandlachi bhakri | rice roti is a traditional Maharashtrian roti which seemingly has no use of spices or masalas and is yet absolutely delightful. Learn how to make Maharashtrian Tandlachi bhakri. To make chawal bhakri, heat 1 cup of water and salt in a deep non-stick pan and allow the water to come to a boil. Once the water boils, add the rice flour and mix very well. Switch off the flame and cover with a lid and keep aside for 15 minutes. Knead the dough well. Divide the dough into 5 equal portions. Roll a portion of the dough into a 200 mm. (8”) diameter thin circle using a little rice flour for rolling. Heat a non-stick tava (griddle) and cook the roti on a medium flame till both the sides are cooked. Repeat steps 4 and 5 to make 4 more bhakris. Serve immediately with red chilli thecha. The pure taste of cooked rice flour is soothing and satiating at the same time! You will really enjoy this Maharashtrian Tandlachi bhakri made with a dough of cooked rice flour. While we have added salt in this recipe, many Maharashtrian families makes its authentic version without the use of salt. This rice flour bhakri dough is not made like most roti or bhakri dough. In this recipe, rice flour is cooked with water and this is what lends a unique soft texture to these rotis. Although you might have some slight difficulty in rolling the rice roti initially, you will get the hang of it within a few bhakris and then it will be a breeze! Traditionally these rotis are rolled also in a different way. Instead of rolling pin, they are patted with fingers and rolled to perfection. These are really soft and yummy and combine perfectly with spicy Red Chilli Thecha. Tips for chawal bhakri. 1. After adding the rice flour to water at step 2 mix it continuously with the help of a wooden ladle. A steel ladle is usually not preferred as the dough may stick to it. Ensure that there are no lumps in it. 2. Knead the dough very well after keeping it aside so that it becomes smooth and rolling becomes easier. 3. Since rice flour has a tendency to harden over time, serve these bhakris immediately on preparation. Enjoy chawal bhakri recipe | rice flour bhakri | Maharashtrian Tandlachi bhakri | rice roti | with step by step photos. | [To make chawal bhakri, heat 1 cup of water and salt in a deep non-stick pan and allow the water to come to a boil., Once the water boils, add the rice flour and mix very well. Switch off the flame and cover with a lid and keep aside for 15 minutes., Knead the dough well. Divide the dough into 5 equal portions., Roll a portion of the dough into a 200 mm. (8”) diameter thin circle using a little rice flour for rolling, Heat a non-stick tava (griddle) and cook the roti on a medium flame till both the sides are cooked., Repeat steps 4 and 5 to make 4 more bhakris., Serve the chawal bhakri immediately with red chilli thecha.] | [Energy, 100 cal, Protein, 1.6 g, Carbohydrates, 21.8 g, Fiber, 0.7 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 0 mg] | chawal-bhakri-40160r |
| rcp41305 | Chawal Bhakri Chivda, Rice Flour Bhakri Chivda | Snacks | NA | [rice flour (chawal ka atta), ginger (adrak) paste, garlic (lehsun) paste, green chilli paste, chopped coriander (dhania), salt, rice flour (chawal ka atta), oil, cumin seeds (jeera), mustard seeds ( rai / sarson), chopped onions, chopped tomatoes, chilli powder, coriander-cumin seeds (dhania-jeera) powder, turmeric powder (haldi), sugar, lemon juice, salt, chopped coriander (dhania)] | 15 mins | 25 mins | [Maharashtrian Snacks Nashta, Maharashtrian Breakfast, Indian Snacks for Entertaining, Evening Tea Snacks, High Tea Party, Non-stick Pan, Snack Recipes for Kids] | 3Makes 3 servings | Maharashtrian | The Chawal Bhakri Chivda is a super tasty snack with a really different flavour. Here, strips of bhakri are cooked with flavourful ingredients like tomatoes, onions, ginger and green chillies to get a scrumptious snack. Tomatoes give the chivda a nice tang and a bit of moisture, which works well with the dryness of Chawal Bhakri to give you a well-balanced texture. Onions on the other hand give a nice crunch and strong flavour, which is highlighted further with a dash of lemon juice and a sprinkling of chopped coriander leaves. Enjoy this Chawal Bhakri Chivda immediately after preparation, when the texture and flavour are fresh and delightful. Relish it with a cup of hot Elaichi Tea . You can also use rice flour to make other snacks like Rice Flour Chakli and Rice Panki . | [Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water. Keep aside., Divide the dough into 5 equal portions., Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little rice flour for rolling., Heat a non-stick tava (griddle) on a medium flame and when hot, place the roti gently over it., Put a little water with your fingers evenly all over., Cook it till small blisters appear on the surface. Turn over the roti and cook for a few more seconds., Cook it on an open flame till it puffs up and brown spots appear on both the sides., Repeat with the remaining dough portions to make 4 more bhakris., Cool completely, tear them into pieces. Keep aside., Heat the oil in a deep non-stick pan, add the cumin seeds and mustard seeds and sauté on a medium flame for 30 seconds., Add the onions and sauté on a medium flame for 2 minutes., Add the tomatoes, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the chilli powder, coriander-cumin seeds powder, turmeric powder, sugar, lemon juice and salt, mix well and cook on a medium flame for 1 minute., Add the bhakri pieces and coriander, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Serve immediately.] | [Energy, 296 cal, Protein, 3.8 g, Carbohydrates, 50.3 g, Fiber, 1.9 g, Fat, 8.2 g, Cholesterol, 0 mg, Sodium, 4.3 mg] | chawal-bhakri-chivda-rice-flour-bhakri-chivda-41305r |
| rcp3455 | Chawal ki Roti | Lunch | NA | [rice flour (chawal ka atta), cooked rice (chawal), grated garlic (lehsun), chopped green chillies, grated ginger (adrak), curd (dahi), oil, salt] | 10 mins | 20 mins | [Maharashtrian Rotis / Polis, Indian Rotis, Indian Tawa, Indian Party, Tava, Thalassemia, Lunch Roti] | 8Makes 8 rotis | Maharashtrian | chawal ki roti | rice flour roti | Maharashtrian masala chawal paratha | masala chawal roti | with 20 amazing images. chawal ki roti recipe I often use to have as a young child with green chilli thecha and red chilli thecha for breakfast. To make chawal ki roti, combine rice flour, cooked rice, garlic, green chillies, ginger, curd, oil and salt in a deep bowl and knead into a firm dough using enough water. Divide the dough into 8 equal portions and roll each portion into a 125 mm. (5") diameter circle. Heat a non-stick tava (griddle) and cook each roti till they turn golden brown in colour from both the sides. Repeat with the remaining dough to make 6 more rotis. Serve hot. This rice flour roti has been made with love and care in Maharashtrian homes since several generations, and is a dish that instantly connects a person with memories of home, childhood, mom’s cooking and such sentiments. Rice flour combined with cooked left-over rice can be used in many surprising and novel ways. Here this combination is used to make masala chawal roti. This is a good way to make use of left-over rice. To perk up the flavour of Maharashtrian masala chawal paratha, garlic, ginger and green chillies have been added. Curds and oil are added to make the rotis soft. Serve them hot with a spicy pickle or any sabzi with a gravy like batata tamata rassa bhaji. Tips for chawal ki roti. 1. The cooked rice if it is over cooked is best for this recipe as it will mash and mix well with the rice flour. 2. Cook them close to the serving time as much as possible and serve immediately. Enjoy chawal ki roti | rice flour roti | Maharashtrian masala chawal paratha | masala chawal roti | with step by step photos. | [To make chawal ki roti, combine all the ingredients in a deep bowl and knead into a firm dough using enough water., Divide the dough into 8 equal portions and roll each portion into a 125 mm. (5") diameter circle., Heat a non-stick tava (griddle) and cook each roti till they turn golden brown in colour from both the sides., Repeat with the remaining dough to make 6 more rotis., Serve the chawal ki roti hot.] | [Energy, 147 cal, Protein, 2 g, Carbohydrates, 23.8 g, Fiber, 0.8 g, Fat, 4.5 g, Cholesterol, 0.9 mg, Sodium, 1.1 mg] | chawal-ki-roti-3455r |
| rcp40897 | Chawli and Beetroot Soup | NA | Vegan | [soaked chawli (cow pea / lobhia), chopped beetroot, chopped garlic (lehsun), salt, chopped onions, chopped tomatoes, soaked and cooked chawli (cow pea / lobhia)] | 10 mins | 26 mins | [Thick / Creamy Indian Soups, Pressure Cooker, Deep Pan, Quick Pressure Cooker, Indian Cancer Patients, Vegan, Senior Citizen] | 4Makes 4 servings | Indian | This unusual soup, which combines chawli and beetroot, is an interesting way to include nutrient-rich chawli in your diet. Its flavour is beautifully balanced by sweet beetroot, making it very appealing. A unique garnish of finely chopped onions and tomatoes imparts an interesting mouth-feel to the Chawli and Beetroot Soup, and gives it a zesty flavour too. Garnish this soup just before serving so that the veggies retain their crunch. | [Combine the chawli, beetroot, garlic and 2 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles., Allow the steam to escape before opening the lid., Cool slightly and blend in a mixer till smooth., Transfer the chawli-beetroot mixture into a deep non-stick pan, add the salt, pepper and 1½ cups of water, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally., Serve hot garnished with onions, tomatoes and chawli.] | [Energy, 85 cal, Protein, 6.2 g, Carbohydrates, 14.3 g, Fiber, 4.3 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 11.3 mg] | chawli-and-beetroot-soup-40897r |
| rcp1542 | Chawli and Kabuli Chana Pulao | Lunch | NA | [cooked rice, soaked and boiled chawli (cow pea / lobhia), boiled kabuli chana (white chick peas), oil, mustard seeds ( rai / sarson), chopped onions, chopped tomato, turmeric powder (haldi), chilli powder, garam masala, salt, chopped coriander (dhania), lemon juice] | 20 mins | 9 mins | [Pulaos, Mother's Day, Indian Party, Non-stick Pan, Lunch Pulao Rice] | 3Makes 3 servings | Indian | When you hear the word pulao, the first thing that comes to mind is veggies and rice cooked with whole spices. But, this Chawli and Kabuli Chana Pulao is completely different. Here, the rice is combined with two pulses of contrasting colours and tastes, perked up with tomatoes, onions and a tempering of mustard seeds. A dash of garam masala and a squeeze of lemon add more josh to this pulao, making it a tongue-tickling treat. Relish it hot and fresh with a raita of your choice. You can also try other pulaos like the Shahi Pulao or Palak Pulao . | [Heat the oil in a deep non-stick pan and add mustard seeds and sauté on medium flame for few seconds., Add the onions and sauté on medium flame for 2 minutes., Add the tomatoes and sauté on medium flame for 2 minutes., Add the turmeric powder, chilli powder, garam masala, salt and 1½ tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the cooked chawli and kabuli chana, mix gently and cook on a medium flame for 1 minute., 6. Add the rice, coriander and lemon juice, mix gently and cook on medium flame for 2 minutes, while stirring occasionally., Serve hot.] | [Energy, 289 cal, Protein, 8.2 g, Carbohydrates, 44.5 g, Fiber, 7.6 g, Fat, 8.6 g, Cholesterol, 0 mg, Vitamin A, 233.3 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.3 mg, Vitamin C, 6.8 mg, Folic Acid, 47.1 mcg, Calcium, 57.5 mg, Iron, 2.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 5.1 mg, Potassium, 192.9 mg, Zinc, 1.5 mg] | chawli-and-kabuli-chana-pulao-1542r |
| rcp38448 | Chawli and Sprouted Moong Salad, Healthy Chawli Vegetable Salad | Snacks | Vegan | [boiled chawli (cow pea / lobhia), boiled sprouted moong (whole green gram), chopped tomatoes, chopped spring onions whites greens, chopped cabbage, lemon juice, chilli powder, cumin seeds (jeera) powder, dried mango powder (amchur), salt] | 10 mins | 0 mins | [Indian Salads with dressing, Wholesome Salads (Salads that make a meal), Chaat, Evening Tea Snacks, High Blood Pressure, Gluten Free Veg Indian, Vegan] | 3Makes 3 servings | Indian | chawli and sprouted moong salad recipe | chawli vegetable salad with sprouts | healthy Indian cow peas salad with sprouts | with 34 amazing images. chawli and sprouted moong salad recipe | chawli vegetable salad with sprouts | healthy Indian cow peas salad with sprouts is a healthy bowlful for one and all. Learn how to make chawli vegetable salad with sprouts. To make chawli and sprouted moong salad, combine all the ingredients in a deep bowl and mix well. Serve immediately. We often think that it is ingredients like salt, chaat masala and black salt that give salads an extraordinary taste. This chawli vegetable salad with sprouts proves that a salad can turn out simply fab even without these ingredients, which are unhealthy for those with blood pressure and heart problems. A combination of chawli and sprouted moong is spruced up with an apt combination of spice powders like chilli powder, cumin seeds powder and dried mango powder, which together with a squeeze of lemon result in a tongue-tickling healthy Indian cow peas salad with sprouts, which diabetics and weight watchers will thoroughly enjoy. A low-salt, low-sodium menu can also include other dishes like the Mili Jhuli Subzi and the Mooli Moong Dal. Tips for chawli and sprouted moong salad. You can make the zero oil chawli bean and moong salad in advance but ensure that you add lemon juice and salt only before you serve. Store in fridge for several hours. Enjoy chawli and sprouted moong salad recipe | chawli vegetable salad with sprouts | healthy Indian cow peas salad with sprouts | with step by step photos. | [To make chawli and sprouted moong salad, combine all the ingredients in a deep bowl and mix well., Serve the chawli and sprouted moong salad immediately.] | [Energy, 112 cal, Protein, 8.1 g, Carbohydrates, 18.9 g, Fiber, 5.7 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 140.1 mg] | chawli-and-sprouted-moong-salad-healthy-chawli-vegetable-salad-38448r |
| rcp35932 | Chawli Batate Nu Shaak | Lunch | NA | [chopped long beans (chawli bhaji), potatoes, oil, mustard seeds ( rai / sarson), carom seeds (ajwain), baking soda, salt, asafoetida (hing), turmeric powder (haldi), chilli powder, coriander (dhania) seeds, sugar] | 15 mins | 13 mins | [Gujarati Shaak Sabzi, Quick Sabzis, Sukhi Sabzis, Semi-Dry Sabzis, Traditional Indian Sabzis, Non-stick Pan, Lunch Sabzi] | 4Makes 4 servings | Gujarati | chawli batata nu shaak recipe | chawli bateta nu shaak | choli bateka nu shaak | Gujarati chawli batata nu shaak is a simple sabzi from the land of Gujarat. Learn how to make chawli bateta nu shaak. Choli bateka nu shaak is a little spicy vegetable recipe made of fresh chawli beans and potato cooked in spices. This shaak has a strong flavour of coriander seeds powder. To make chawli batata nu shaak, heat the oil in a deep non-stick pan and add the mustard seeds and carom seeds and cook it for a few seconds. Add the asafoetida, turmeric powder, chawli, potatoes, soda bi-carb and salt, mix well and sprinkle a little water, cover and cook on slow flame for 8 to 10 minutes or till the potatoes are cooked, while stirring occasionally. Add the chilli powder, coriander seeds powder and sugar, mix well and cook on a medium flame for more 2 minutes, while stirring once in between. Serve hot. That slight tinge of sugar in choli bateka nu shaak has been added as Gujarati’s are used to add a pinch of sugar yo every sabzi they make. If you wish, you can avoid it. Serve this gujarati sabzi with hot phulkas or padvali roti. Tips for chawli batata nu shaak. 1. Soda is added for quick cooking, but you can avoid it if you wish to. 3. Make potato cubes of medium size, else the potato and chawli both might not cook at the same time. Enjoy chawli batata nu shaak recipe | chawli bateta nu shaak | choli bateka nu shaak | gujarati sabzi | | [To make chawli batate nu shaak, heat the oil in a deep non-stick pan and add the mustard seeds and carom seeds and cook it for few seconds., Add the asafoetida, turmeric powder, chawli, potatoes, soda bi-carb and salt, mix well and sprinkle a little water, cover and cook on slow flame for 8 to 10 minutes or till the potatoes are cooked, while stirring occasionally., Add the chilli powder, coriander seeds powder and sugar, mix well and cook on a medium flame for more 2 minutes, while stirring once in between., Serve the chawli batate nu shaak hot.] | [Energy, 133 cal, Protein, 2.9 g, Carbohydrates, 13 g, Fiber, 0.4 g, Fat, 7.9 g, Cholesterol, 0 mg, Sodium, 6.1 mg] | chawli-batate-nu-shaak-35932r |
| rcp22208 | Chawli Bean Sabzi, Healthy Lobhia Sabzi | NA | Veg | [chawli (cow pea / lobhia), salt, oil, cumin seeds (jeera), asafoetida (hing), turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, tamarind (imli) pulp, grated jaggery (gur), chopped coriander (dhania)] | 10 mins | 20 mins | [Gujarati Shaak Sabzi, Gujarati Kathols, Jain Subzi / Gravies, Indian Party, Non Stick Kadai Veg, Diabetic recipes, Magnesium Rich] | 3Makes 3 servings | Gujarati | chawli bean sabzi recipe | healthy lobhia sabzi | Indian cow pea curry | zero oil chawli bean sabzi | with 36 amazing images. chawli bean sabzi recipe | healthy lobhia sabzi | Indian cow pea curry | zero oil chawli bean sabzi commonly features on Gujarati menu. Learn how to make healthy lobhia sabzi. To make chawli bean sabzi, clean and wash the chawli and soak in enough water in a deep bowl for 8 hours or overnight. Next day, drain well and discard the water. Combine the chawli, salt and 1½ cups of water in a pressure cooker and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Keep aside. Do not drain the water. Next, heat the oil in a deep non-stick kadhai, add the cumin seeds and asafoetida and saute on a medium flame for 30 seconds. Add the cooked chawli (along with the liquid), turmeric powder, chilli powder, coriander-cumin seeds powder and salt and mix well. Cover with a lid and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Add the tamarind pulp and jaggery, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve the chawli bean sabzi hot garnished with coriander. This unique Indian cow pea curry is sure to please your palate with its exciting sweet, sour and spicy flavour. With tamarind, jaggery and chilli powder, not to forget a quick and traditional tempering, the fiber and protein-rich chawli bean becomes a tangy treat that you will love to munch on! This healthy lobhia sabzi can be relished by cardiac patients, diabetics as well as weight watchers. However, we recommend them to avoid the use of jaggery and keep a check on the carbs this sabzi lends. While we have soaked the chawli beans overnight, when in a hurry you can wash and pressure cook them without soaking. However, then ensure to increase the number of whistles to 4 and also after adding the spices cook it for few more minutes to get the perfect aroma and flavour of chawli bean sabzi. Tips for chawli bean sabzi . 1. Serve chawli bean sabzi recipe | healthy lobhia sabzi | Indian cow pea curry | with roti. 2. Serve healthy lobhia sabzi | Indian cow pea curry | with bread. To make it healthy use whole wheat bread. Enjoy chawli bean sabzi recipe | healthy lobhia sabzi | Indian cow pea curry | zero oil chawli bean sabzi | with step by step photos. | [To make chawli bean sabzi, clean and wash the chawli and soak in enough water in a deep bowl for 8 hours or overnight., Next day, drain well and discard the water., Combine the chawli, salt and 1½ cups of water in a pressure cooker and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Keep aside. Do not drain the water., Heat the oil in a deep non-stick kadhai, add the cumin seeds and asafoetida and saute on a medium flame for 30 seconds., Add the cooked chawli (along with the liquid), turmeric powder, chilli powder, coriander-cumin seeds powder and salt and mix well. Cover with a lid and cook on a medium flame for 4 to 5 minutes, while stirring occasionally., Add the tamarind pulp and jaggery, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve the chawli bean sabzi hot garnished with coriander.] | [Energy, 302 cal, Protein, 18.9 g, Carbohydrates, 47 g, Fiber, 12.5 g, Fat, 4.1 g, Cholesterol, 0 mg, Sodium, 18.5 mg] | chawli-bean-sabzi-healthy-lobhia-sabzi-22208r |
| rcp4222 | Chawli Beans Bajra Paratha | Dinner | Veg | [bajra (black millet) flour, whole wheat flour (gehun ka atta), coconut oil oil, salt, chopped long beans (chawli bhaji), chopped green chillies, chopped garlic (lehsun), chopped coriander (dhania), asafoetida (hing), coconut oil oil, salt, whole wheat flour (gehun ka atta), oil] | 15 mins | 10 mins | [Punjabi roti recipes | Punjabi parathas, Dinner, Breakfast Theplas, Parathas, One Dish Vegetarian Meals, One Meal Dinner, Stuffed Veg Parathas, All-in-one Parathas] | 4Makes 4 rotis | Punjabi | chawli beans bajra paratha | healthy green chawli beans roti | long beans veg paratha | with 30 amazing images. chawli beans bajra paratha with a spicy chawli (long beans) and garlic filling makes a meal in itself. They go very well with chaas, curds and all kinds of spicy pickles. See why this is a healthy green chawli bean roti. Long beans is a low calorie vegetable and hence can be consumed by those on weight loss. It has fair amounts of vitamin A and good amounts of vitamin C. Being a green vegetable, it is rich in phytochemicals and antioxidants, thus plays an important role in fighting cancer and delays aging. Bajra is rich in Magnesium which improves insulin response by lowering insulin resistance which is good for Diabetics and healthy heart but to be had in restricted quantity and with low fat curds or raita to minimise the carb impact. Enjoy these stuffed chawli beans bajra paratha for lunch or dinner. Tips for chawli beans bajra paratha. 1. Whole wheat flour is added to the bajra flour to make it easier to roll out the parathas. 2. We have used coconut oil in making the paratha as it is very healthy. Coconut oil is a medium chain triglycerides (MCT’s). Unlike other fats, they go directly from the gut to the liver. From here, they are then used as a source of energy. Enjoy chawli beans bajra paratha | healthy green chawli beans roti | long beans veg paratha | with step by step photos. | [Combine the chawli, green chillies, garlic and coriander in a mixer and blend to a coarse paste without using any water., Heat the coconut oil or oil in a broad non-stick pan, add the asafoetida, ground chawli mixture and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Remove the pan from the flame and allow it to cool., Divide the mixture into 4 equal portions. Keep aside., To make chawli beans bajra paratha, divide the dough into 8 equal portions., Roll the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling., Place a dough circle on a flat, dry surface and spread a portion of the filling over it., Place another dough circle over it and seal it tightly by patting down with your hand., Heat a non-stick tava (griddle) and cook the paratha, using little coconut oil or oil, till it turns golden brown in colour from both the sides., Repeat steps 2 to 5 to make 3 more paratha., Serve chawli beans bajra paratha immediately.] | [Energy, 194 cal, Protein, 6.5 g, Carbohydrates, 30.4 g, Fiber, 6.3 g, Fat, 5.5 g, Cholesterol, 0 mg, Sodium, 9.6 mg] | chawli-beans-bajra-paratha-4222r |
| rcp6409 | Chawli Bhaji | NA | Veg | [chopped chawli (cow pea / lobhia) leaves, turmeric powder (haldi), salt, oil, mustard seeds ( rai / sarson), curry leaves (kadi patta), whole dry kashmiri red chillies, urad dal (split black lentils), asafoetida (hing)] | 15 mins | 11 mins | [Jain Subzis, Low Cal Subzis, Mixer, Non Stick Kadai Veg, Diabetic Sabzis, Healthy Sabzis with Leafy Vegetables] | 4Makes 4 servings | Jain | You are sure to be using chawli, and even its a vegetable, quite commonly used in your cooking. Have you ever tried using its leaves, which are a storehouse of folic acid and iron? Chawli bhaji is a simple but tasty preparation of chawli greens. A purée of the greens tempered with a traditional combination of mustard, urad dal and chillies that is very common in South Indian cooking. Since the chawli leaves are naturally bitter so you may find a little bitter taste in the subzi. | [Combine the chawli leaves, turmeric powder, salt and 1¾ cups of water in a deep non-stick pan and cook on a medium flame for 5 to 7 minutes or till half of the water dries out. Keep aside to cool slightly., Blend in a mixer till smooth and keep aside., Heat the oil in a non-stick kadhai and add the mustard seeds., When the seeds crackle, add the curry leaves, red chillies, urad dal and asafoetida and sauté on a medium flame for a few seconds., Add the chawli mixture and a little salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve hot.] | [Energy, 91 cal, Protein, 5.9 g, Carbohydrates, 9.5 g, Fiber, 5.7 g, Fat, 3.2 g, Cholesterol, 0 mg, Sodium, 313.6 mg] | chawli-bhaji-6409r |
| rcp2956 | Chawli French Beans and Carrot Soup | NA | NA | [chawli (cow pea / lobhia), chopped french beans, chopped carrot, cauliflower florets, chopped tomatoes, chopped onions, shredded cabbage, celery (ajmoda), bay leaves (tejpatta), butter, salt, freshly ground black pepper (kalimirch), chopped parsley] | 20 mins | 25 mins | [Indian Clear Soups, Chunky Indian Soups, Pan, Pregnancy Fiber Rich, Pregnancy Soups, Diabetic Soups, Diabetes and Healthy Heart] | 5Makes 5 servings | Indian | chawli French beans and carrot soup recipe | cowpeas vegetable soup | healthy black eyed bean veg soup | with 25 amazing images. chawli French beans and carrot soup is a delicious and nutritious Indian soup made with black-eyed beans, French beans, carrots, cauliflower, cabbage and other spices. It is a healthy and satisfying meal that is perfect for a cold day or for a quick and easy lunch or dinner. The clear soup, chawli French beans and carrot soup is packed with flavor. The black-eyed beans add a nutty flavor, the French beans add a slightly sweet flavor, and the carrots add a bit of sweetness and earthiness. The spices add warmth and complexity to the cowpeas vegetable soup. To make chawli, french beans and carrot soup, soak the black-eyed beans in water for 3 to 4 hours. Drain and keep aside. Heat the butter in a pan and sauté the onion till translucent. Add celery, bay leaves, french beans, carrots, cauliflower and chawli and cook for 5 to 7 minutes. Add 5 cups of hot water and cook on a medium flame for 15 minutes until 90% cooked. Add the cabbage and tomato and simmer for 3 to 4 minutes. Add salt and pepper. Serve chawli, french beans and carrot soup hot, garnished with the chopped parsley and grated cheese (optional). This healthy and satisfying chawli, french beans and carrot soup has only 69 calories, making it perfect for anyone on a weight loss journey. Main ingredients of healthy black eyed bean veg soup. Chawli rich in Folate or Vitamin B9 helps your body to produce and maintain new cells, especially red blood cells. Chawli benefits in lowering blood pressure as it is rich in the mineral Potassium which controls blood pressure and sustains cardiac health. Carrots have a sweet, earthy flavor that complements the flavors of the chawli and french beans. Carrot is great for the eyes.They relieve constipation, lower blood pressure, have fibre and lower cholesterol. Pro tips for chawli, french beans and carrot soup. 1. Soak the black-eyed beans overnight before cooking to reduce cooking time. 2. Serve the soup hot with a side of crusty bread or crackers. Enjoy chawli French beans and carrot soup recipe | cowpeas vegetable soup | healthy black eyed bean veg soup | with step by step photos. | [To make chawli french beans and carrot soup recipe, soak the black-eyed beans in water for 3 to 4 hours. Drain and keep aside., Heat the butter in a pan and sauté the onion till translucent. Add celery, bay leaves, french beans, carrots, cauliflower and chawli and cook for 5 to 7 minutes., Add 5 cups of hot water and cook on a medium flame for 15 minutes until 90% cooked., Add the cabbage and tomato and simmer for 3 to 4 minutes., Add salt and pepper., Serve chawli french beans and carrot soup recipe hot, garnished with the chopped parsley and grated cheese (optional).] | [Energy, 69 cal, Protein, 3.3 g, Carbohydrates, 9.1 g, Fiber, 2.9 g, Fat, 2.1 g, Cholesterol, 6 mg, Sodium, 31.5 mg] | chawli-french-beans-and-carrot-soup-2956r |
| rcp32786 | Chawli Ki Subzi ( Know Your Green Leafy Vegetables ) | NA | NA | [chawli (cow pea) leaves, turmeric powder (haldi), salt, oil, mustard seeds ( rai / sarson), curry leaves (kadi patta), whole dry kashmiri red chillies, soaked urad dal (spit black gram), asafoetida (hing), salt] | 10 mins | 15 mins | [Quick Sabzis] | 4Makes 4 servings | NA | A simple and ready-in-a-jiffy recipe. Avoid cooking it on a high flame or for a long period as this will cause discolouration and loss of flavour. | [Combine the amaranth leaves, turmeric powder, salt and 1 cup of water together in a broad pan, mix well and cook on a medium flame till done or the water evaporates., Remove from the flame and keep aside to cool., Blend the amaranth leaves in a mixer to a fine paste and keep aside., Heat the oil in a kadhai and add the mustard seeds., When the seeds crackle, add the curry leaves, red chillies, urad dal and asafoetida and sauté on a medium flame till the dal turns golden brown in colour., Add the amaranth paste, 1\4 cup water and salt, mix well and simmer for another 5 minutes, while stirring continuously., Serve hot.] | [Not Given] | chawli-ki-subzi--know-your-green-leafy-vegetables--32786r |
| rcp42608 | Chawli Leaves Parota, Healthy Bengali Recipe | Lunch | NA | [chopped green chawli (amaranth) leaves, oil, whole wheat flour (gehun ka atta), garlic (lehsun) paste, green chilli paste, salt, whole wheat flour (gehun ka atta), oil] | 10 mins | 15 mins | [Bengali Rotis / Puri, Parathas, Tava, Iron Rich Rotis & Parathas, Lunch Paratha] | 5Makes 5 parotas | Bengali | Let's give our favourite Bengali snack an awesomely healthy makeover. Parota is a famous Bengali snack, which is usually made with maida. Here we have made it with whole wheat flour for a guilt free experience, and further fortified the dough with chawli leaves for a powerful shot of iron. Have the Chawli Leaves Parota right off the pan to relish the vibrant taste of ginger and garlic in this mouth watering Indian bread. | [Heat the oil in a deep non-stick pan, add the amaranth leaves and sauté on a medium flame for 2 minutes., Transfer into a mixer add ¼ cup of water and blend till smooth., Combine all the ingredients in a deep bowl and knead into a soft dough., Divide the dough into 5 equal portions., Roll a portion of the dough into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling., Roll it up tightly and roll it over from one end to the other end to form a swiss roll and press it lightly., Roll again into a 200 mm. (8") diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the parota, using ¼ tsp of oil, till golden brown spots appear on both the sides., Repeat steps 5 to 8 to make 4 more parotas., Serve immediately.] | [Energy, 87 cal, Protein, 2.9 g, Carbohydrates, 15.1 g, Fiber, 2.9 g, Fat, 2 g, Cholesterol, 0 mg, Sodium, 35.2 mg] | chawli-leaves-parota-healthy-bengali-recipe-42608r |
| rcp42440 | Chawli Leaves Sabzi, Chaulai Saag | Dinner | Veg | [chopped green chawli (amaranth) leaves, oil, chopped onions, chopped green chillies, salt, grated coconut] | 10 mins | 5 mins | [Maharashtrian Bhaji, Quick Sabzis, Sukhi Sabzis, Leafy Vegetable Sabzis, Non-stick Pan, Lunch Sabzi, Dinner Sabzi] | 2Makes 2 servings | Maharashtrian | chawli leaves sabzi recipe | chawli ke patte ki sabzi | chaulai saag | amaranth greens sabzi | with 15 amazing images. chawli leaves sabzi recipe | chawli ke patte ki sabzi | chaulai saag | amaranth greens sabzi is a simple daily fare. Learn how to make chawli ke patte ki sabzi. To make chawli leaves sabzi, heat the oil in a deep non-stick pan, add the onions and green chillies and sauté on a medium flame for 3 minutes. Add the chawli leaves and salt, mix well and cover with a lid and cook on a medium flame for 2 minutes, while stirring occasionally. Serve the chawli leaves sabzi hot garnished with coconut. Picked up some chawli leaves from the market? Cook them right away, to enjoy the splendid freshness. Here is a quick and easy chawli ke patte ki sabzi that will take you just minutes to prepare. These leaves are a good source of iron which is necessary for building haemoglobin levels and for the supply of oxygen in our body. The plentiful amount of vitamin A and vitamin C from amaranth greens sabzi can be beneficial for eye and skin health. These vitamins along with quercetin from onions act as an antioxidant and help reduce inflammation in the body and fight the harmful free radicals which can otherwise be a cause of chronic disease like cancer. Traditionally this sabzi is made with little extra oil, but we have used less oil to make chaulai saag to make it suitable for health conscious people like heart patients,diabetics and weight-watchers. Made with minimal ingredients, this sabzi gives you an opportunity to experience and appreciate the fresh flavour of the leaves without hiding it under loads of spices. Tips for chawli leaves sabzi. 1. Green chawli leaves can be substituted with chopped red chawli leaves. 2. We have not used any spice powders in this sabzi. But if you wish, you can add turmeric powder and chilli powder. 3. This sabzi can be packed and carried to work. Enjoy chawli leaves sabzi recipe | chawli ke patte ki sabzi | chaulai saag | amaranth greens sabzi | with step by step photos. | [To make chawli leaves sabzi, heat the oil in a deep non-stick pan, add the onions and green chillies and sauté on a medium flame for 3 minutes., Add the chawli leaves and salt, mix well and cover with a lid and cook on a medium flame for 2 minutes, while stirring occasionally., Serve the chawli leaves sabzi hot garnished with coconut.] | [Energy, 92 cal, Protein, 3.1 g, Carbohydrates, 7.8 g, Fiber, 3 g, Fat, 5.4 g, Cholesterol, 0 mg, Sodium, 157.7 mg] | chawli-leaves-sabzi-chaulai-saag-42440r |
| rcp39648 | Chawli Mint Wrap | NA | NA | [whole wheat flour (gehun ka atta), sunflower seeds (surajmukhi ke beej), oil, salt, whole wheat flour (gehun ka atta), oil, chopped ginger (adrak), chopped garlic (lehsun), turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, chopped onions, chopped tomatoes, chopped mint leaves (phudina), boiled chawli (cow pea / lobhia), salt, curd (dahi), grated cucumber, grated carrot, salt, chopped spring onion greens] | 15 mins | 20 mins | [American Main Dish, Indian Tawa, Children's Day, Indian Birthday Party, Tava, Snack Recipes for Kids, Babies, Toddler and Kids Iron Rich Foods] | 4Makes 4 wraps | Indian | chawli mint wrap recipe | Indian style chawli wrap | healthy chawli wrap with vegetable curd dressing | Did you always think of burgers as junk food, going by the commercial versions? A homemade burger can be a reservoir of nutrients if you use the right stuffing. Here, spongy whole wheat buns are packed with an iron-rich chawli bean tikki that is enchantingly flavoured with mint leaves and bound together by fibre-rich oats. With nutritious and tangy green chutney and sliced veggies too, this healthy Chawli Beans and Mint Burger is a meal in its own right. | [Combine all the ingredients in a bowl and knead into a soft dough using enough water. Keep aside., Divide the dough into 4 equal portions and roll out each portion into 200 mm. (8”) diameter circle using a little flour., Heat a non-stick tava (griddle) and lightly cook the rotis on both the sides. Keep aside., Heat the oil in a broad non-stick pan, add ginger, garlic and onions. Sauté on a medium flame for 1 to 2 minutes., Add the turmeric powder, chilli powder and coriander-cumin seeds powder and sauté on a medium flame for a few seconds., Add the tomatoes and sauté on a medium flame for 3 to 4 minutes, while stirring occasionally., Add the mint leaves, chawli and salt, mash it well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Divide into 4 equal portions and keep aside., Place the roti on a clean dry surface and spread 1/2 tsp green chutney evenly over it., Place one portion of the prepared filling in a row in the centre of the roti and spread 1/4th of the curd dressing over it., Arrange 1 tbsp of spring onion greens over it and roll up the roti tightly., Repeat with the remaining ingredients to make 3 more chawli mint wraps., Serve the chawli mint wrap immediately.] | [Energy, 317 cal, Protein, 11.9 g, Carbohydrates, 42 g, Fiber, 9.7 g, Fat, 12 g, Cholesterol, 4 mg, Sodium, 30.3 mg] | chawli-mint-wrap-39648r |
| rcp42862 | Chawli Moong Dal Appe | Snacks | NA | [green moong dal (split green gram), urad dal (split black lentils), chopped green chawli (amaranth) leaves, chopped onions, asafoetida (hing), ginger-green chilli paste, chopped curry leaves (kadi patta), salt, oil, green chutney] | 10 mins | 15 mins | [South Indian Appe, Breakfast Idlis / Dosas / Uttapam, Indian Snacks for Entertaining, Indian Steamed Snacks, Evening Tea Snacks, High Tea Party, Appe Mould] | 14Makes 14 appe | South Indian | chawli moong dal appe recipe | chaulai appe | healthy appe | amaranth leaves appe | with 35 amazing images. chawli moong dal appe recipe | chaulai appe | healthy appe | amaranth leaves appe is a perfect healthy snack for any time of the day. Learn how to make chaulai appe. To make chawli moong dal appe, clean, wash and soak the moong dal and urad dal in a deep bowl for 2 hours. Drain and transfer to a mixer jar. Add 3 tbsp of water and blend to a thick smooth mixture. Add all the remaining ingredients and mix well. Grease the appe mould with 1 tsp of oil. Pour a tablespoon of batter in each of the 7 greased appe moulds. Cover with a lid and cook on a slow flame till they turn golden brown in colour from both the sides. Repeat steps 5 and 6 to make 7 more appe in one more batch. Serve immediately with green chutney. Green leafy vegetables have always been on the top choice of nutritionists. This is because of the vitamins and minerals they lend which though necessary in small amounts are important to keep us fit. Here we have used one such green, amaranth leaves, to make healthy appe. Just a bit of onions, green chillies and curry leaves to add some crunch, spice and flavour and a dash of asafoetida to spruce up the taste, and you’re all set for a hot nourishing munchie - amaranth leaves appe! Chaulai appe is a healthy snack for one and all - from kids to adults to senior citizen and even diabetics, heart patients and obese people. The protein in it nourishes the cells of the body and iron will ensure proper oxygen supply in the body. 3 to 4 appe is the suggested serving size at snack time. Tips for chawli moong dal appe. 1. The moong dal and urad dal have to be soaked. So plan for it in advance. 2. The dal mixture after blending should be thick and not thin. This is important to cook the appe and get the perfect texture. 3. Grease the appe mould with each batch, else the batter might stick to the appe pan. 4. Remember to cook the appe on a slow flame only so the appe cooks from inside as well. 5. Instead of green chawli, you can use chopped red chawli leaves, methi leaves or spinach leaves also. Enjoy chawli moong dal appe recipe | chaulai appe | healthy appe | amaranth leaves appe | with step by step photos. | [To make chawli moong dal appe, clean, wash and soak the moong dal and urad dal in a deep bowl for 2 hours., Drain and transfer to a mixer jar., Add 3 tbsp of water and blend to a thick smooth mixture., Add all the remaining ingredients and mix well., Grease the appe mould with 1 tsp of oil., Pour a tablespoon of batter in each of the 7 greased appe moulds. Cover with a lid and cook on a slow flame till they turn golden brown in colour from both the sides., Repeat steps 5 and 6 to make 7 more appe in one more batch., Serve the chawli moong dal appe immediately with green chutney.] | [Energy, 43 cal, Protein, 2.5 g, Carbohydrates, 6.2 g, Fiber, 1 g, Fat, 0.9 g, Cholesterol, 0 mg, Sodium, 14 mg] | chawli-moong-dal-appe-42862r |
| rcp31059 | Chawli Paatal Bhaji | NA | NA | [oil, cumin seeds (jeera), asafoetida (hing), grated ginger (adrak), green chilli, finely chopped, chopped colocassia leaves (arbi ke patte), chana dal (split Bengal gram), turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, salt, sprouted chawli (cow pea / lobhia), tamarind (imli) pulp, grated jaggery (gur)] | | | [Subzis with Beans or Sprouts] | 4Makes 4 servings | NA | The addition of Chawli to this traditional Maharashtrian subzi boosts its vitamin A and iron content, making it a super healthy treat! | [Heat the oil in a pressure cooker, add the cumin seeds, asafoetida, ginger and green chillies and sauté till the seeds crackle., Add the colocasia leaves, chana dal, turmeric, coriander-cumin seeds powder, salt and 1 cup of water and pressure cook for 3 whistles., Allow the steam to escape before opening the lid and whisk well till it is smooth., Add the chawli sprouts, tamarind pulp and jaggery, mix gently and simmer for another 5 minutes., Serve hot.] | [Energy, 105 cal, Protein, 3.9 g, Carbohydrates, 14.1 g, Fiber, 4.5 g, Fat, 3.8 g, Cholesterol, 0 mg, Vitamin A, 4660.9 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.7 mg, Vitamin C, 5.5 mg, Folic Acid, 15.1 mcg, Calcium, 112.2 mg, Iron, 5.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 7.8 mg, Potassium, 80.1 mg, Zinc, 0.2 mg] | chawli-paatal-bhaji-31059r |
| rcp42271 | Chawli Paneer Salad, Healthy Lobhia Vegetable Salad | NA | Veg | [cooked chawli (cow pea / lobhia), paneer (cottage cheese) cubes, diagonally cut carrot, capsicum cubes, mushroom (khumbh) cubes, boiled beetroot cubes, chopped spring onions whites, baby spinach, iceberg lettuce, tomato cubes, olive oil, olive oil, lemon juice, salt] | 15 mins | 2 mins | [Indian Salads with dressing, Calcium Rich Indian Recipes, Arthritis Diet, Omega 6 Fatty Acids, Low Veg Glycemic Index, B Vitamins, Healthy Indian Salads with healthy dressing] | 1Makes 1 servings | Indian | chawli paneer salad recipe | lobhia vegetable salad | healthy cow pea salad with greens | with 44 amazing images. chawli paneer salad recipe | lobhia vegetable salad | healthy cow pea salad with greens is a nourishing bowl to enjoy at lunch time. Learn how to make lobhia vegetable salad. To make chawli paneer salad, heat the olive oil in a broad non-stick pan, add the carrot, capsicum, mushrooms and little salt and sauté on a high flame for 2 minutes. Transfer it into a bowl, add chawli, beetroot, spring onions, baby spinach, lettuce, tomatoes and paneer. Just before serving, add the dressing and toss well. Serve immediately. Toss together this vibrant assortment of ingredients to get a bright and tasty salad that you will relish up to the last bite, without leaving even a speckle in the bowl! Veggies like capsicum, tomatoes and beetroot team up with mushrooms, greens and boiled chawli beans in this drool-worthy and satiating healthy cow pea salad with greens. The lobhia vegetable salad is also super nutritious and rich in protein and fibre both. This helps to add boost metabolism and aid in weight loss. It is good for the heart and regulates blood sugar levels. Carrot has antioxidants and is good for the eyes, while capsicum is also loaded with antioxidants and vitamin C. Relish the taste and fresh texture of this salad as a satiating lunch, while also reaping its health benefits. You can also try other lunch salad recipes like Mixed Sprouts Beetroot Healthy Lunch Veg Salad or Rajma Vegetable Healthy Lunch Salad. Tips for chawli paneer salad. 1. You can carry this to work with the dressing in a separate container. 2. As a variation, you can replace the chawli with rajma or black beans. Enjoy chawli paneer salad recipe | lobhia vegetable salad | healthy cow pea salad with greens | with step by step photos. | [To make chawli paneer salad, heat the olive oil in a broad non-stick pan, add the carrot, capsicum, mushrooms and little salt and sauté on a high flame for 2 minutes., Transfer it into a bowl, add chawli, beetroot, spring onions, baby spinach, lettuce, tomatoes and paneer., Just before serving, add the dressing and toss well., Serve the chawli paneer salad immediately.] | [Energy, 415 cal, Protein, 12.7 g, Carbohydrates, 26 g, Fiber, 8.2 g, Fat, 29.1 g, Cholesterol, 0 mg, Sodium, 52.1 mg] | chawli-paneer-salad-healthy-lobhia-vegetable-salad-42271r |
| rcp379 | Chawli, Rajma and Chick Pea Healthy Salad | NA | NA | [mixed boiled beans, sliced spring onions, tomato cubes, chopped green chillies, chopped coriander (dhania), lemon juice, chaat masala, black salt (sanchal), salt, chopped coriander (dhania)] | 10 mins | 0 mins | [Indian Salads with dressing, Low Calorie Indian Salad, Mexican Party, Magnesium Rich, Zinc Rich Foods, Vitamin B6 Diet, Omega 6 Fatty Acids] | 4Makes 4 servings | Indian | chawli, rajma and chick pea salad recipe | healthy three bean chaat salad | beans salad recipe | with 30 amazing photos. chawli, rajma and chick pea salad is a three bean salad made perfect for a healthy Indian one dish lunch meal. Learn to make chawli, rajma and chick pea salad recipe | healthy three bean chaat salad | beans salad recipe | This healthy three bean chaat salad involves soaking and cooking 3 Indian beans which is worth the effort as the rest in simple to do. Rajma used in beans salad recipe is rich in magnesium : One cup of cooked kidney beans has 26.2% of your daily magnesium requirements. Magnesium helps in formation of bones and teeth and metabolism of calcium and potassium. Kabuli Chana which is used in popularly in chole in India is a complex cab which prevents surges in blood sugar levels. The starch present in chick peas slows down the rate at which healthy three bean chaat salad is digested resulting in a healthy life style and Lowers Blood Pressure. One cup of cooked chawli in beans salad recipe has 107% of your daily folate requirements. Folate or Vitamin B9 helps your body to produce and maintain new cells, especially red blood cells. Great source of folic acid for pregnant women and those who want to conceive must start having folate rich foods even while they are planning to conceive. With the goodness of three beans, crunchy spring onions and tangy tomatoes, not to forget a peppy lemony dressing, the easy healthy three bean chaat salad is a winner in all respects – be it taste, convenience or health. Tips for chawli, rajma and chick pea salad. 1. You can chill the salad without the dressing in the fridge for many hours. Prepare it in the morning and serve in the evening, adding the dressing just before serving. 2. Instead of chawli or kabuli chana, you can replace with soaked and cooked rangoon na vaal ( broad field beans ). 3. The lemon dressing is made with zero sugar and honey. Learn to make chawli, rajma and chick pea salad recipe | healthy three bean chaat salad | beans salad recipe | with step by step photos. | [To make chawli, rajma and chick pea salad, combine all the ingredients (except the dressing) in a deep bowl and mix well., Refrigerate for 1 hour or longer., Just before serving add the peppy lemon dressing. Toss well., Serve healthy three bean chaat salad chilled garnished with coriander.] | [Energy, 296 cal, Protein, 20.7 g, Carbohydrates, 50.7 g, Fiber, 14.9 g, Fat, 1.3 g, Cholesterol, 0 mg, Sodium, 165.1 mg] | chawli-rajma-and-chick-pea-healthy-salad-379r |
| rcp2588 | Che-mato Pasta | Dinner | Veg | [cooked macaroni, onion, garlic (lehsun) cloves, capsicum, tomato puree, tomato ketchup, milk, grated processed cheese, butter, salt freshly ground black pepper (kalimirch), grated processed cheese] | 15 mins | 6 mins | [Italian Veg Pasta, Dinner, Easy Indian Veg, Pastas, Red Sauce Pasta, Quick Veg Pasta, Snack Recipes for Kids] | 2Makes 2 servings | Indian | The Che-Mato Pasta is a delicious one-dish meal that you can have as an evening snack or even for supper. You may add more vegetables like grated carrots, cabbage, beans, etc. Along with the capsicum. The tomato puree gives a tangy touch, while the grated cheese makes it quite filling. Che-Mato Pasta pairs well with Toasted Triangles or Caraway Seed Toast . | [Peel and chop the onions, Peel the garlic and chop it., Remove the seeds from the capsicum and cut into thin strips, Heat the butter in a broad non-stick pan., Add the onions and garlic and sauté on a medium flame for 2 minutes., Add the capsicum and sauté on a medium flame for 1 minute., Add the tomato puree, tomato ketchup, milk, cheese, salt and pepper, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the macaroni, toss gently and cook on a medium flame for 1 to 2 minutes., Serve immediately topped with cheese.] | [Not Given] | che-mato-pasta-2588r |
| rcp32801 | Cheel Pakodas ( Know Your Green Leafy Vegetables ) | NA | NA | [besan (Bengal gram flour), whole wheat flour (gehun ka atta), chopped bathua, chopped spinach (palak), grated paneer, milk, chopped green chillies, ginger-garlic paste, salt freshly ground black pepper powder, oil, oil, chaat masala] | 15 mins | 25 mins | [Pakora Pakoda, Snack Recipes for Kids] | 20Makes 20 pakodas | NA | Who can resist the lure of pakodas on a cold, rainy day! i sure cannot, especially if it has been charged with a dose of greens too. Serve piping hot with sweet/sour chutney or green chutney. | [Combine all the ingredients together in a bowl and mix well to make a thick batter of dropping consistency, adding enough water. Ensure that no lumps remain. Keep aside., Heat the oil in a kadhai, drop spoonfuls of batter in it and deep-fry till the pakodas turn golden brown in colour from all sides., Drain on absorbent paper and sprinkle chaat masala over them evenly., Serve hot.] | [Not Given] | cheel-pakodas--know-your-green-leafy-vegetables--32801r |
| rcp1903 | Cheery Sauce Or Peach Sauce | NA | NA | [cherries peaches, cornflour, sugar, lemon juice, cochineal] | 5 mins | 10 mins | [Indian Dips / Sauces] | 2Makes 2 cups (28 tbsp ) | Indian | | [Stone the cherries (or chop the peaches). Keep aside the syrup., To the fruit syrup, add the cornflour and sugar., Boil for a little time. Stir till it becomes thick. Then add the lemon juice and fruit (also cochineal in case of cherry sauce). Pour the hot mixture into a bowl and chill.] | [Energy, 3 cal, Protein, 0 g, Carbohydrates, 0.7 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | cheery-sauce-or-peach-sauce-1903r |
| rcp42604 | Cheese Aloo Moong Toast | Snacks | Veg | [bread, butter, green chutney, tomato slices, sliced onions, butter, butter, grated processed cheese, mashed potatoes, boiled moong (whole green gram), chopped onions, chopped capsicum, chilli powder, chaat masala, lemon juice, salt, tomato ketchup, green chutney] | 20 mins | 15 mins | [Breakfast Sandwiches, Evening Tea Snacks, Bread Snack, Veg Grilled Sandwiches, Father's Day, High Tea Party, Grill] | 4Makes 4 sandwiches | NA | cheese aloo toast recipe | cheese aloo moong toast | cheese aloo moong sandwich made with sandwich toaster | with 20 amazing images. Buttery bread with tongue-tickling chutneys, crunchy onions, a mouth-watering filling and gooey cheese – this cheese aloo moong toast has it all made to become a blockbuster! cheese aloo moong toast is a variant of Mumbai’s classic aloo toast, with a little boiled moong added to the stuffing. With the same spicy and chatpata taste, enticing crispness and buttery mouth-feel, the cheese aloo moong toast is also a sure-shot favourite. You can make cheese aloo moong toast sumptuous snack with whole wheat bread too, if you wish. Also try other Mumbai roadside recipes like the Cheese Masala Toast Sandwich or Toasted Samosa Sandwich. Learn to make cheese aloo toast recipe | cheese aloo moong toast | cheese aloo moong sandwich made with sandwich toaster | with step by step photos below. | [Combine all the ingredients in a deep bowl and mix very well., Divide the mixture into 4 portions and keep aside., Place 2 bread slices on a clean, dry surface. Apply ½ tsp of butter and ½ tsp of green chutney on each bread slice., Spread a portion of the mixture on one buttered-chutney bread slice and arrange 3 tomato slices and 2 onion slices evenly over it., Cover it with another slice of bread, with the buttered-chutney side facing downwards and press it lightly. Spread ¼ tsp of butter evenly over it., Grease a sandwich toaster on both the sides using ½ tsp of butter, place the sandwich in the sandwich toaster and cook on a medium flame, till it turns brown and crisp from both the sides., Sprinkle 2 tbsp of cheese evenly over it., Cut into 6 equal pieces using a sharp knife., Repeat steps 1 to 6 to make 3 more toasts., Serve the cheese aloo moong toast immediately with tomato ketchup and green chutney.] | [Energy, 286 cal, Protein, 12.6 g, Carbohydrates, 37.9 g, Fiber, 4 g, Fat, 9.4 g, Cholesterol, 31.1 mg, Sodium, 277.7 mg] | cheese-aloo-moong-toast-42604r |
| rcp33607 | Cheese and Apple Sandwich ( Finger Foods for Kids ) | NA | NA | [powdered sugar, cinnamon (dalchini) powder, whole wheat bread, soft butter, mozzarella cheese, apple slices] | 5 mins | 10 mins | [Sandwich Recipes, Cheese Sandwich, Indian Tawa, Tava, Finger Foods for Babies, Toddlers and Kids] | 4Makes 4 sandwiches | Indian | The winning combination of cheese and apple slices is what makes this sandwich a favourite. You could use whole wheat or multi-grain bread for a healthier option, and pipe smiley faces with strawberry jam. | [Apply ½ tsp of butter on each bread slice and keep aside., Place a bread slice on a clean, dry surface with the buttered side facing downwards and place a slice of cheese on it., Place 2 slices of apple on the cheese slice and sprinkle ¼th portion of cinnamon sugar on it., Top it with another bread slice with buttered side facing upwards., Heat a non–stick pan tava (griddle) and cook on a medium flame till both the sides are golden brown in colour., Repeat with the remaining ingredients to make 3 more sandwiches., Cut each sandwich diagonally into 4 equal pieces and serve immediately., For an added appeal, you can make a facing apple slices and jam as shown in the image besides.] | [Energy, 228 cal, Protein, 7.3 g, Carbohydrates, 36.1 g, Fiber, 2.3 g, Fat, 6.1 g, Cholesterol, 5.5 mg, Vitamin A, 135.4 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 0.5 mg, Folic Acid, 13.3 mcg, Calcium, 81.9 mg, Iron, 2.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 198.4 mg, Potassium, 155.5 mg, Zinc, 0.8 mg] | cheese-and-apple-sandwich--finger-foods-for-kids--33607r |
| rcp30833 | Cheese and Broccoli Tikki, Cheese Broccoli Cutlet | Snacks | NA | [grated processed cheese, chopped broccoli, olive oil, chopped onions, ginger-garlic (adrak-lehsun) paste, chopped green chillies, salt, boiled peeled and grated potatoes, olive oil] | 20 mins | 10 mins | [Italian Starters, Quick Evening Snacks, Indian Snacks for Entertaining, Evening Tea Snacks, Tikki Recipes, Collection of Tikki, Raksha - Bandhan, Christmas] | 4Makes 4 tikkis | Indian | cheese and broccoli tikki recipe | cheese broccoli cutlet | Indian broccoli cheese tikki | cheesy broccoli tikki Indian starter | with 21 amazing images. cheese and broccoli tikki recipe | cheese broccoli cutlet | Indian broccoli cheese tikki | cheesy broccoli tikki Indian starter is a tempting snack which kids will love to bit into. Learn how to make Indian broccoli cheese tikki. To make cheese and broccoli tikki, heat the olive oil in a broad non-stick pan, add the onions, ginger-garlic paste and green chillies and sauté on a medium flame for 2 minutes. Add the broccoli and salt and sauté on a slow flame for 3 minutes. Keep aside to cool completely. Once cooled, transfer the broccoli mixture into a deep bowl, add the potatoes and cheese and mix well. Divide the mixture into 4 equal portions and shape each portion into a 50 mm. (2”) diameter round flat tikkis. Heat a non-stick tava (griddle) and cook the tikkis using olive oil, till they turn golden brown in colour from both the sides. Serve immediately. Given a choice, kids will say no to broccoli, but they are a must-have because of their nutritional benefits! So, tempt them with this yummy cheese broccoli cutlet made with a combination of broccoli and cheese. This Indian broccoli cheese tikki is a wiser option for kids than other cheese laden snacks like pizza and burger. Make them for your little one when they come home hungry and this will surely feature in their menu time and again. Though some amount of potato is used in the cheesy broccoli tikki Indian starter, kids can gain in some fibre and antioxidants from broccoli and little protein from cheese. Remember not to make this cheesy delight an everyday fare. For health and taste check out our section of healthy kids recipes. Tips for cheese and broccoli tikki. 1. We have used processed cheese, but you can use a variety of cheese. 2. Broccoli can be replaced with grated cauliflower. 3. If you feel the tikkis are not binding well, then add 1 to 2 tbsp of oats. Enjoy cheese and broccoli tikki recipe | cheese broccoli cutlet | Indian broccoli cheese tikki | cheesy broccoli tikki Indian starter | with step by step photos. | [To make cheese and broccoli tikki, heat the olive oil in a broad non-stick pan, add the onions, ginger-garlic paste and green chillies and sauté on a medium flame for 2 minutes., Add the broccoli and salt and sauté on a slow flame for 3 minutes. Keep aside to cool completely., Once cooled, transfer the broccoli mixture into a deep bowl, add the potatoes and cheese and mix well., Divide the mixture into 4 equal portions and shape each portion into a 50 mm. (2”) diameter round flat tikkis., Heat a non-stick tava (griddle) and cook the tikkis using olive oil, till they turn golden brown in colour from both the sides., Serve the cheese and broccoli tikki immediately.] | [Energy, 63 cal, Protein, 1.7 g, Carbohydrates, 4.3 g, Fiber, 0.4 g, Fat, 4.4 g, Cholesterol, 4.5 mg, Sodium, 58.6 mg] | cheese-and-broccoli-tikki-cheese-broccoli-cutlet-30833r |
| rcp2354 | Cheese and Carrot Dip | NA | NA | [grated processed cheese, grated carrot, curds (dahi), chopped capsicum, chopped onions, milk, chopped green chillies, fresh cream, salt, cream cracker biscuits, cucumber strips, carrot strips] | 10 mins | 0 mins | [Indian Dips / Sauces, Father's Day, Italian Party, Quick Indian Dips, Gravies & Sauces] | 8Makes 8 servings | Indian | Cheese and Carrot Dip is a creamy accompaniment for cream cracker biscuits, cucumber strips or carrot strips. You will be surprised to know that only a small quantity of cheese is used in this dip. When it combines with sweet, juicy carrots, cream, curds and milk, the outcome is heavenly. And what a difference the addition of green chillies, onions and capsicum makes to this creamy dip! The resulting flavour and texture is just awesome. | [Combine all the ingredients in a deep bowl and mix well., Refrigerate for atleast 1 hour., Serve chilled with cream cracker biscuits, cucumber strips and carrot strips.] | [Energy, 71 cal, Protein, 2.5 g, Carbohydrates, 3.2 g, Fiber, 0.3 g, Fat, 4.4 g, Cholesterol, 8.9 mg, Sodium, 39.3 mg] | cheese-and-carrot-dip-2354r |
| rcp33084 | Cheese and Herb Potato Fries | Snacks | NA | [potato fingers, french fries, melted butter, olive oil, cornflour, grated garlic (lehsun), dried oregano, dried rosemary, freshly ground black pepper (kalimirch), salt, grated processed cheese, butter] | 15 mins | 0 mins | [Evening Tea Snacks, Baked, Oven, Quick Snacks / Quick Starters, Kids After School, Snack Recipes for Kids, Indian Birthday Party Kids] | 4Makes 4 servings | Indian | Cheese and herb potato fries, let your child indulge occasionally in this cheesy version of french fries topped with flavoursome mixed herbs. Though it makes a great snack, avoid packing it as a main meal. | [Combine the butter, olive oil, cornflour, garlic, oregano, rosemary, pepper and salt in a bowl., Add the potatoes, toss well till they are coated from all the sides and keep aside to marinate for at least 10 to 12 minutes., Place the potatoes in a greased baking tray in a single layer and bake in a pre-heated oven at 200°c (400°f) for 20 to 25 minutes or till the potatoes are cooked and crisp, turning once in between., Sprinkle the processed cheese evenly on top, toss well using a spoon and bake for another 3 to 4 minutes.] | [Energy, 196 cal, Protein, 3.7 g, Carbohydrates, 21.1 g, Fiber, 1.6 g, Fat, 10.8 g, Cholesterol, 0 mg, Vitamin A, 262.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 1.2 mg, Vitamin C, 14 mg, Folic Acid, 19.9 mcg, Calcium, 82.9 mg, Iron, 0.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 56.7 mg, Potassium, 212.7 mg, Zinc, 0.5 mg] | cheese-and-herb-potato-fries-33084r |
| rcp1869 | Cheese and Oatmeal Cookies | NA | NA | [cheese spread, quick cooking rolled oats, butter, whole wheat flour (gehun ka atta), cumin seeds (jeera), crushed black pepper (kalimirch)] | 5 mins | 0 mins | [Baked, Savoury Baked, Easy Baked, Children's Day, Oven, Kids Tiffin Box, Kids After School] | 13Makes 12 to 14 cookies | NA | When you need a light but wholesome snack at home or on-the-go, reach out for this recipe! Cheese and Oatmeal Cookies are so crispy that kids will gobble them up happily. Since they are savoury cookies flavoured mildly with pepper and cumin, each serving can also be slightly larger than the sweet varieties. | [Cream the butter and cheese spread in a deep bowl till light and fluffy., Add the oats, wheat flour,cumin seeds and black pepper and knead gently into a soft dough., Roll out the dough into a sheet of 6 mm. (¼") thickness. Prick with a fork at regular intervals., Cut out 12 to 14 circles using a 50 mm. (2") cookie cutter and place them on a greased baking tray., Bake in a pre-heated oven at 180°c (360°f) for 15 minutes or till the cookies turn crisp and golden brown in colour., Remove the cookies from the oven and allow them to cool., Store in an air-tight container.] | [Energy, 102 cal, Protein, 2 g, Carbohydrates, 8.7 g, Fiber, 0.2 g, Fat, 6.6 g, Cholesterol, 3.6 mg, Vitamin A, 212.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.5 mg, Vitamin C, 0 mg, Folic Acid, 4.2 mcg, Calcium, 5.7 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 98.7 mg, Potassium, 34.4 mg, Zinc, 0.2 mg] | cheese-and-oatmeal-cookies-1869r |
| rcp5259 | Cheese and Pepper Spread | BreakFast | Veg | [cheese spread, chopped capsicum, mustard (rai / sarson) powder, salt, freshly ground black pepper (kalimirch)] | 2 mins | 0 mins | [different kinds of Indian chutney, Indian Dips / Sauces, No Cooking Veg Indian, Quick Snacks / Quick Starters, Quick Breakfast Indian, Kitty Party Easy, Kitty Party Sandwiches] | 1Makes 0.75 cup (11 tbsp ) | Indian | Cheese and pepper spread is one of the easiest to make, and probably the most common too. It can be used for sandwiches, burgers, and just about any bread preparation. | [Combine all the ingredients in a deep bowl and mix well., Use as required.] | [Energy, 51 cal, Protein, 2.1 g, Carbohydrates, 2.4 g, Fiber, 0.1 g, Fat, 3.6 g, Cholesterol, 12.6 mg, Sodium, 151.3 mg] | cheese-and-pepper-spread-5259r |
| rcp5231 | Cheese and Spring Onion Sandwich | BreakFast | NA | [toasted bread slices, butter, cheese spread, chopped spring onions, mayonnaise, chopped capsicum, milk, dry red chilli flakes (paprika), grated garlic (lehsun), salt, tomato] | 15 mins | 0 mins | [American, Quick breakfast, Breakfast Sandwiches, Children's Day, Toaster, Kitty Party Sandwiches] | 6Makes 6 sandwiches | American | cheese and spring onion sandwich recipe | spring onion cheese sandwich | creamy cheese and spring onion sandwich | with amazing 16 photos. We have got you a luscious recipe that is cheese and spring onion sandwich, every bite of it offers a burst of flavours, and nothing short of ecstasy! Cheese spread and mayonnaise make an exciting stuffing for sandwiches together with crunchy capsicums and spring onions, held together with milk, and flavoured with garlic and red chilli flakes. For making the stuffing for spring onion and cheese sandwich we have mixed cheese spread, chopped spring onions, mayonnaise, bell peppers, little milk which is completely optional, also some red chilli flakes and garlic to enhance the taste. Thereafter, we have toasted the breads in a pop-up toaster, apply butter on the breads and spread the prepared stuffing evenly on a bread and sandwich it with another bread and our cheese and spring onion sandwich is ready! Cut it into half and it is ready to be gulped down! Who doesn’t love sandwiches? Sandwiches are great any time of the day!! You can have sandwich for breakfast, quick lunch, evening snack and even for dinner. Sandwiches always come as saviors when you need to hurry up somewhere and have no time for complex cooking. You can carry sandwiches when you are travelling to work or even out for a road trip. There are many ways to make and enjoy veg sandwich recipes, like cheese sandwiches, toasted sandwiches and grilled sandwiches. This cheese and spring onion sandwich is ready, with its rich mouth-feel and irresistible aroma, is both a sumptuous and tasteful treat! Treat your kids with this amazing sandwich. Enjoy how to make cheese and spring onion sandwich recipe | spring onion cheese sandwich | creamy cheese and spring onion sandwich | with detailed step by step photos and video below. | [To make cheese and spring onion sandwich, divide the cheese and spring onion stuffing into 6 equal portions and keep aside., Apply a little butter on each bread slice and keep aside., Place a toasted bread slice on a clean, dry surface with the buttered side facing upwards., Spread a portion of the cheese and spring onion stuffing evenly over it and sandwich it using another bread slice with the buttered side facing downwards., Repeat steps 3 and 4 to make 5 more sandwiches., Serve the cheese and spring onion sandwich immediately with tomato ketchup.] | [Energy, 295 cal, Protein, 6.3 g, Carbohydrates, 33.2 g, Fiber, 0.2 g, Fat, 16.4 g, Cholesterol, 24.2 mg, Sodium, 396.3 mg] | cheese-and-spring-onion-sandwich-5231r |
| rcp33610 | Cheese and Tomato Tarts ( Finger Foods For Kids ) | NA | NA | [oil, chopped spring onions whites, chopped spring onion greens, chopped carrots, chopped cabbage, chopped capsicum, tomato ketchup, chilli-garlic sauce, salt, khari biscuits, sliced tomatoes, olive oil, salt black peppercorns (kalimirch), grated mozzrella cheese, dried oregano] | 10 mins | 5 mins | [Saute, Oven, Non-stick Pan, Finger Foods for Babies, Toddlers and Kids, Indian Birthday Party Kids] | 16Makes 16 tarts (16 tart ) | Indian | Readily available khari biscuits make a great base for these dainty, delectable tarts. With a nice topping of vegetables, tomato, cheese and oregano, they make ideal, non-messy finger foods. Just serve them and watch your kids enjoy it all by themselves. | [Heat the oil in a broad non–stick pan and add the spring onion whites, spring onion greens, carrot, cabbage and capsicum and sauté on medium flame for 2 to 3 minutes., Add tomato ketchup, chilli-garlic sauce and salt and sauté on medium flame for 2 minutes. Keep aside., Brush the tomato slices with a little olive oil and sprinkle a little salt and pepper over them. Keep aside., Arrange the khari biscuits on a non-greased baking tray and spread a portion of the vegetable mixture on each khari biscuit., Place a tomato slice and sprinkle ½ tbsp of cheese over each khari biscuit., Bake in a pre-heated oven at 200ºc (400ºf) for 10 to 12 minutes or till the cheese melts., Remove from the oven and sprinkle a little oregano on each khari biscuits., Serve immediately.] | [Energy, 73 cal, Protein, 2.3 g, Carbohydrates, 11 g, Fiber, 0.3 g, Fat, 2.2 g, Cholesterol, 1.4 mg, Vitamin A, 77.3 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.4 mg, Vitamin C, 7.3 mg, Folic Acid, 3 mcg, Calcium, 24.2 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 47.6 mg, Potassium, 37 mg, Zinc, 0.1 mg] | cheese-and-tomato-tarts--finger-foods-for-kids--33610r |
| rcp2121 | Cheese and Vegetable Soup | NA | Veg | [grated processed cheese, potato cubes, carrot cubes, chopped french beans, butter, plain flour (maida), vegetable stock, fresh cream, chopped parsley, salt, grated processed cheese] | 20 mins | 22 mins | [French syle Indian Soups, Chunky Indian Soups, Thick / Creamy Indian Soups, Western Party, Non Stick Kadai Veg] | 4Makes 4 servings | Indian | The best soup for cheese lovers! Kids, especially will go ga-ga over this creamy, cheesy, delicious soup. A thick soup made with vegetable stock, this soup is also home to chunky veggies. With oodles of fresh cream and a generous garnish of grated cheese, the Cheese and Vegetable Soup is rich and pampering to the core. | [Heat the butter in a non-stick kadhai, add the plain flour and sauté on a medium flame for 1 minute., Add all the vegetables, mix well and sauté on a medium flame for 2 minutes., Add the vegetable stock and salt, mix well and cook on a medium flame for 12 to 15 minutes or till the vegetables are cooked, while stirring occasionally., Add the fresh cream, parsley, pepper powder and cheese, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously., Serve hot garnished with cheese.] | [Energy, 149 cal, Protein, 5 g, Carbohydrates, 9.5 g, Fiber, 1 g, Fat, 10.2 g, Cholesterol, 0 mg, Vitamin A, 457.9 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.4 mg, Vitamin C, 7.5 mg, Folic Acid, 13.1 mcg, Calcium, 154.9 mg, Iron, 1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 35.8 mg, Potassium, 87.2 mg, Zinc, 0.2 mg] | cheese-and-vegetable-soup-2121r |
| rcp7586 | Cheese and Vegetable Sticks | Snacks | NA | [grated processed cheese, chopped coloured capsicum, grated carrot, chopped celery (ajmoda), whole wheat flour (gehun ka atta), salt, soft butter, whole wheat flour (gehun ka atta)] | 15 mins | 0 mins | [Italian Starters, Indian Cheese Recipes, Baked Snacks, School Time Snacks, Indian Jar Snacks, Evening Tea Snacks, High Tea Party] | 24Makes 24 sticks | Indian | cheese and vegetable sticks recipe | eggless Indian cheese and vegetable strips | vegetable cheese straws for kids | with 29 amazing images. cheese and vegetable sticks recipe | eggless Indian cheese and vegetable strips | vegetable cheese straws for kids is a finger food for kids. Learn how to make eggless Indian cheese and vegetable strips. To make cheese and vegetable sticks, sieve the whole wheat flour in a bowl. Add the salt and mix well. Rub the butter into the flour, with the help of your fingertips till the mixture resembles breadcrumbs. Add the capsicum, carrots, celery and cheese and mix well. Add approx. 4 tbsp ice-cold water and knead into a semi-stiff dough. Divide the dough into 3 equal portions and keep aside. Lightly dust the rolling board using little whole wheat flour, place a portion of the dough on it and flatten it. Roll into a 125 mm (5”) diameter round and cut them vertically into medium sized strips. Repeat steps 6 to 8 to make more strips. Place all the strips on a greased baking tray and bake in a pre-heated oven at 180°C (360°F) for 20 minutes, turn the strips once after 10 minutes. Serve immediately or cool and store in an air-tight container. There is no use of maida or excess oil in this recipe of cheese sticks. Hence these eggless Indian cheese and vegetable strips are definitely better than those store bought sticks which kids often turn too! These are enriched with fiber from the use of whole wheat flour. Vegetables add a unique twist to these scrumptious cheese and vegetable strips. They make these vegetable cheese straws for kids tastier, while adding some fiber and antioxidants. Serve them with a hot bowl of soup and watch them finish the meal in minutes. Tips for cheese and vegetable sticks. 1. Store eggless Indian cheese and vegetable strips in an airtight container for 7 days. 2. Vegetable cheese straws is a perfect tiffin box snack for kids to take to school. 3. Gradually add 3 1/2 tbsp of ice-cold water while kneading the dough. You must use icecold water to add to dough. 4. Rub the butter into the flour with your fingertips till the mixture resembles bread crumbs. Enjoy cheese and vegetable sticks recipe | eggless Indian cheese and vegetable strips | vegetable cheese straws for kids | with step by step photos. | [To make cheese and vegetable sticks, sieve the whole wheat flour in a bowl., Add the salt and mix well., Rub the butter into the flour, with the help of your fingertips till the mixture resembles breadcrumbs., Add the capsicum, carrots, celery and cheese and mix well., Add approx. 4 tbsp ice-cold water and knead into a semi-stiff dough., Divide the dough into 3 equal portions and keep aside., Lightly dust the rolling board using little whole wheat flour, place a portion of the dough on it and flatten it., Roll into a 125 mm (5”) diameter round and cut them vertically into medium sized strips., Repeat steps 6 to 8 to make more strips., Place all the strips on a greased baking tray and bake in a pre-heated oven at 180°c (360°f) for 20 minutes, turn the strips once after 10 minutes., Serve the cheese and vegetable sticks immediately or cool and store in an air-tight container.] | [Energy, 34 cal, Protein, 0.9 g, Carbohydrates, 4.1 g, Fiber, 0.7 g, Fat, 1.7 g, Cholesterol, 5.1 mg, Sodium, 25.2 mg] | cheese-and-vegetable-sticks-7586r |
| rcp42057 | Cheese Balls, Veg Starter | Snacks | NA | [grated processed cheese, bread crumbs, cornflour, plain flour (maida), chopped green chillies, chopped coriander (dhania), salt, oil, chilli sauce] | 10 mins | 15 mins | [American Main Dish, Quick Evening Snacks, Indian Snacks for Entertaining, Indian Cheese Recipes, Deep-fried Indian Starters, Evening Tea Snacks, Raksha - Bandhan] | 35Makes 35 balls (35 ball ) | Indian | cheese balls recipe | Indian style cheese balls veg starter | bread cheese balls | with 18 amazing images. cheese balls recipe | Indian style cheese balls veg starter | bread cheese balls is a starter that always tops the charts! Learn how to make Indian style cheese balls veg starter. Indian style cheese balls veg starter is a great hit with everybody, all thanks to the cheesy mouth-feel and peppy flavour. You need just common ingredients like cornflour, bread crumbs, cheese and flavour-givers like coriander and green chillies. A bit of tact is needed in shaping the balls – but once you get that right, your cheese balls will be a sure shot success. After dividing the mixture into equal portions, smoothen each portion and then shape it into a ball to avoid cracks from forming. Also, make sure you do the steps one after the other without a long gap, because when the mixture is kept out for a long time, it dries up. Relish these bread cheese balls at tea-time, or serve it at cocktail parties. You can also try other starters like fried vegetable balls, Starter or eggplant chaat. Tips for cheese balls. 1. You can also use mozzarella cheese instead of processed cheese. 2. You can replace green chillies with red chilli flakes according to your taste. 3. Gently flip the bread cheese balls while frying otherwise the cheese balls will break. Enjoy cheese balls recipe | Indian style cheese balls veg starter | bread cheese balls | with step by step photos. | [To make cheese balls, combine all the ingredients in a deep bowl along with approx. 2 tbsp of water and mix very well., Divide the mixture into 35 equal portions and shape each portion into a ball., Heat the oil and deep-fry a few balls at time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve the cheese balls immediately with chilli sauce.] | [Energy, 49 cal, Protein, 1.2 g, Carbohydrates, 2.6 g, Fiber, 0.1 g, Fat, 3.8 g, Cholesterol, 3.4 mg, Sodium, 42.8 mg] | cheese-balls-veg-starter-42057r |
| rcp42120 | Cheese Biscuits, Kids Snack Recipe | Snacks | NA | [grated processed cheese, plain flour (maida), butter, chilli powder, cumin seeds (jeera), baking powder, salt, chopped spring onions whites greens, milk, plain flour (maida)] | 10 mins | 0 mins | [French Side Dishes (Entreé), American Breakfast, Quick Evening Snacks, Indian Snacks for Entertaining, Indian Cheese Recipes, Baked Snacks, School Time Snacks] | 12Makes 12 biscuits | Indian | cheese biscuits recipe | crispy Indian cheese biscuit | kids jar snack | cheesy onion biscuits | with 29 amazing images. cheese biscuits recipe | crispy Indian cheese biscuit | kids jar snack | cheesy onion biscuits is a delight for cheese lovers. Learn how to make crispy Indian cheese biscuit. To make cheese biscuits, combine the plain flour, butter, chilli powder, cumin seeds, baking powder and salt in a deep bowl and rub between your palms. Add the cheese, spring onions and milk and mix well. Refrigerate for 15 minutes. Take a board, sprinkle a little plain flour, place the dough on it and roll into a square of 175 mm. (7”) by 150 mm. (6”). Cut into 12 equal pieces using a sharp knife. Place them on a baking tray and bake in a pre-heated oven at 180°c (360°f) for 25 minutes. Cool completely and serve. Skip the readymade biscuits and give these cheesy onion biscuits a try. If you have some extra cheese in the refrigerator, these biscuits are one dry snack which your kids will pull out of the jar first. Crispy Indian cheese biscuit as the name suggests is a cheesy biscuit, with the peppy taste of spring onions and spices. Kids will enjoy biting into them and so will elders. Since these kids jar snack have got cheese and onions, they will not last for more than a day or so. You can make it in the afternoon and serve it as an after-school or tea-time snack. You can also have a go at other cookies like the Eggless Chocolate Chip Cookies or Crispy Coconut Cookies. Tips for cheese biscuit. 1. Ensure the maida is lump free. Sieve it if necessary. 2. Use baking powder from a packet which is unopened or recently opened to get the perfect texture of the biscuits. 3. Grate the cheese just before adding, else it might turn lumpy. 4. Prefer to use a thick rolling pin to get an even shaped square. 5. Use a flat ladle as shown in the image to transfer each biscuits from the plate to the baking tray. Enjoy cheese biscuits recipe | crispy Indian cheese biscuit | kids jar snack | cheesy onion biscuits | with step by step photos. | [To make cheese biscuits, combine the plain flour, butter, chilli powder, cumin seeds, baking powder and salt in a deep bowl and rub between your palms., Add the cheese, spring onions and milk and mix well., Refrigerate for 15 minutes., Take a board, sprinkle a little plain flour, place the dough on it and roll into a square of 175 mm. (7”) by 150 mm. (6”)., Cut into 12 equal pieces using a sharp knife., Place them on a baking tray and bake in a pre-heated oven at 180°c (360°f) for 25 minutes., Cool the cheese biscuits completely and serve.] | [Energy, 85 cal, Protein, 2.6 g, Carbohydrates, 9.1 g, Fiber, 0.1 g, Fat, 4.3 g, Cholesterol, 13.9 mg, Sodium, 119 mg] | cheese-biscuits-kids-snack-recipe-42120r |
| rcp42167 | Cheese Burst Dosa Rolls, Indian Cheese Dosa Snack | Snacks | NA | [cheese spread, milk, dosa batter, butter, chopped onions, chopped capsicum, chopped tomatoes, chilli powder, pav bhaji masala, schezwan sauce, salt] | 15 mins | 20 mins | [Different Types of Dosa, Indian Snacks for Entertaining, Indian Cheese Recipes, Raksha - Bandhan, Mother's Day, Father's Day, Indian Party] | 4Makes 4 dosas | Indian | cheese burst dosa recipe | cheese burst dosa rolls | Indian cheese dosa | with 54 amazing images. cheese burst dosa recipe | cheese burst dosa rolls | Indian cheese dosa is one of kid’s favourite. Learn how to make cheese burst dosa rolls. To make cheese burst dosa, combine the cheese spread and milk in a deep bowl and mix well using a whisk. Keep aside. Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth or a tissue paper. Pour a ladleful of the batter on the tava (griddle) and spread in a circular motion to make a 200 mm. (8”) diameter circle. Put 1 tsp of butter and cook on a medium flame for 1 to 2 minutes or till the dosa turns light brown in colour. Put 2 tbsp of onions, 1 tbsp of capsicum, 1 tbsp of tomatoes, ¼ tsp of chilli powder, ¼ tsp of pav bhaji masala, ½ tbsp of schezuan sauce, mix well using a wooden spoon and then mash it very lightly using a potato masher and cook on a medium flame for 1 minute. Put 1½ tbsp of cheese spread mixture all over it and cook on a medium flame for 1 to 2 minutes. Fold it over from both the sides. Cut into 2 equal portions using a sharp cutter. Pour a little of the cheese spread mixture evenly over it. Serve immediately. If the name makes you assume it is another one of those cheese stuffed dosas, you are in for a surprise as this is a notch higher. Lined with cheese and drowned in a milky cheese mixture, this Indian cheese dosa is cheesier than you can imagine. Add to this a scrumptious Schezuan style stuffing and you get an absolutely exciting snack that redefines the word excitement. These cheese burst dosa rolls are a perfect party time treat! Enjoy the cheese burst dosa immediately after preparation. Try other recipes using loads of cheese like Cheese Garlic Buns or Cheese Fondue. Tips for cheese burst dosa. 1. The cheese mixture should be smooth after mixing. There should be lumps in it. 2. Be a little quick while adding the ingredients on the half cooked dosa. 3. Mash the vegetables very lightly using the masher, else the dosa might tear. 4. 4. While we have used cheese spread in this recipe of cheese burst dosa, you can also use processed cheese. Melt it with a little milk and use it. You can top with some shredded processed cheese. Enjoy cheese burst dosa recipe | cheese burst dosa rolls | Indian cheese dosa| with step by step photos. | [Combine the cheese spread and milk in a deep bowl and mix well using a whisk. Keep aside., Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth or a tissue paper., Pour a ladleful of the batter on the tava (griddle) and spread in a circular motion to make a 200 mm. (8”) diameter circle., Put 1 tsp of butter and cook on a medium flame for 1 to 2 minutes or till the dosa turns light brown in colour., Put 2 tbsp of onions, 1 tbsp of capsicum, 1 tbsp of tomatoes, ¼ tsp of chilli powder, ¼ tsp of pav bhaji masala, ½ tbsp of schezuan sauce, mix well using a wooden spoon and then mash it very lightly using a potato masher and cook on a medium flame for 1 minute., Put 1½ tbsp of cheese spread mixture all over it and cook on a medium flame for 1 to 2 minutes., Fold it over from both the sides., Cut into 2 equal portions using a sharp cutter., Pour a little of the cheese spread mixture evenly over it., Serve immediately.] | [Energy, 234 cal, Protein, 30.8 g, Carbohydrates, 25 g, Fiber, 2.1 g, Fat, 11.4 g, Cholesterol, 31.8 mg, Sodium, 309.1 mg] | cheese-burst-dosa-rolls-indian-cheese-dosa-snack-42167r |
| rcp37778 | Cheese Carrot and Beetroot Rolls | Snacks | NA | [bread, melted butter, grated carrot, grated beetroot, grated processed cheese, butter, chopped green chillies, white vinegar, mustard (rai / sarson) powder, salt] | 15 mins | 0 mins | [Indian Snacks for Entertaining, Indian Cheese Recipes, Baked Snacks, Valentines Day Indian recipes, Indian Birthday Party, High Tea Party, Western Party] | 12Makes 12 rolls (12 roll ) | Indian | A colourful and creamy delight, which will soon become everybody’s favourite! The Cheese, Carrot and Beetroot Roll is a dainty snack made by rolling a creamy and cheesy mixture of grated veggies in bread, and baking it till it gets a fabulous texture, which is mildly crisp outside and succulent inside. A brushing of butter over the bread roll makes sure that it bakes beautifully. You can serve these tasty and attractive rolls as a starter at parties, or as a tea-time snack. Enjoy it immediately after baking. Try other such delicacies like the Baked Bread Rolls and Baked Wheat Puffs with Cheese and Onions | [Divide the filling into 6 equal portions. Keep aside., Remove the crust from the bread slices., Roll each slice using a rolling pin., Place a rolled bread slice on a clean, dry surface and place a portion of the prepared filling at one end of the bread slice and roll it up tightly., Cut the roll into 2 equal portions. Place it on a greased baking tray, brush little butter evenly on top of the bread rolls and bake in a pre-heated oven at 200ºc (400ºf) for 15 minutes., Repeat steps 4 and 5 to make 10 more rolls., Serve immediately.] | [Energy, 64 cal, Protein, 1.3 g, Carbohydrates, 5.9 g, Fiber, 0.3 g, Fat, 3.9 g, Cholesterol, 0 mg, Vitamin A, 209.9 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 0.4 mg, Folic Acid, 0.6 mcg, Calcium, 17.7 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 38 mg, Potassium, 6.2 mg, Zinc, 0 mg] | cheese-carrot-and-beetroot-rolls-37778r |
| rcp41939 | Cheese Carrot Canape, Starter | Snacks | NA | [grated carrot, cheese spread, crushed cracker biscuits, chopped spring onions whites greens, mustard (rai / sarson) paste, fresh cream, salt, bread, butter, dry red chilli flakes (paprika)] | 15 mins | 0 mins | [Baked Snacks, Evening Tea Snacks, Indian Party Starters, Oven, Kitty Party Snacks] | 8Makes 8 canapes | Indian | These canapés look dainty but they spell excitement! Buttered and crisped bread roundels are topped with an awesome mix of veggies, mustard paste, cream and believe it or not, crushed cracker biscuits. While the cream gives a luscious mouth-feel, the mustard gives a peppy taste to the Cheese Carrot Canapé. The crushed cracker biscuits go a step ahead and give the canapés a crunchiness, which seems to crackle in your mouth! Make sure you crush the biscuits coarsely, otherwise they will become soft like flour and not have the required crispness. The Cheese Carrot Canapés can be served as a starter at parties . You can also try other bread-based snacks like the Bread Snack and Bread Pizza . | [Divide the topping into 8 equal portions. Keep aside., Cut the bread slices into approx. 62 mm. (2 1/2") diameter rounds with a cookie cutter., Apply a little butter on each bread roundel., Place them on a greased baking tray and bake in pre-heated oven at 200°c (400°f) for 8 to 10 minutes., Spread a portion of the mixture on each toasted bread roundel and finally sprinkle a little chilli flakes evenly over it., Serve immediately.] | [Not Given] | cheese-carrot-canape-starter-41939r |
| rcp42024 | Cheese Celery Garlic Toast | Snacks | NA | [grated processed cheese, bread, chopped celery (ajmoda), chopped garlic (lehsun), soft butter, salt] | 10 mins | 0 mins | [Baked Snacks, Toast Sandwich, High Tea Party, Oven, Kitty Party Snacks, Foods to cook in November] | 9Makes 9 toasts | NA | The herby taste of celery and the pungency of garlic team up to make a superb spread for toasted bread. The Cheese Celery Garlic Toast has everything that a toast-lover would ask for - crispy bread, a dab of flavourful spread and a dash of cheese too. You can enjoy this as a tea-time snack , or serve it as a starter . Try other toast recipes like Toasted Hummus Sandwich with Vegetables or Mixed Vegetable Open Toast . | [Combine all the ingredients and blend in a mixer to a coarse paste without using water. Keep aside., Place the bread slices on a clean, dry surface and apply little of the celery garlic spread evenly on each bread slice., Sprinkle ½ tbsp. Of cheese evenly over each celery garlic spread bread slice., Bake them in a pre-heated oven at 200°c(400°f) for 15 minutes or till the toasts are evenly crisp., Cut each toast into 2 pieces diagonally and serve immediately.] | [Energy, 100 cal, Protein, 2.7 g, Carbohydrates, 10.9 g, Fiber, 0.1 g, Fat, 5 g, Cholesterol, 16.1 mg, Vitamin A, 193.8 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 0.4 mg, Folic Acid, 0 mcg, Calcium, 51.6 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 38.5 mg, Potassium, 1.2 mg, Zinc, 0 mg] | cheese-celery-garlic-toast-42024r |
| rcp516 | Cheese Cookies | Snacks | NA | [grated processed cheese, soft butter, chilli powder, salt, plain flour (maida), plain flour (maida)] | 5 mins | 0 mins | [Jain Naashta, Jain Snacks, School Time Snacks, Indian Jar Snacks, Evening Tea Snacks, eggless Biscuits, Baked] | 20Makes 20 cookies | Jain | eggless cheese cookies recipe | homemade Indian cheese cookies | cheese biscuits | with 23 amazing images. Cheese has a way of magically attracting most kids, and such cheese-loving kids will thoroughly enjoy these zesty cheese cookies! Learn how to make eggless cheese cookies recipe | homemade Indian cheese cookies | cheese biscuits | These eggless cheese cookies recipe are just 5 ingredients in these savoury bicuits! So if you like recipes without a lot of ingredients then these are perfect. They really are an easy recipe as you just need plain flour, cheese, butter, chilli powder and salt. Since the dough has lots of butter and cheese, it will be a bit soft. Refrigerate it for some time so that it will be easy to shape the cookies. homemade Indian cheese cookies are light and crispy and are so simple to make. The perfect snack that all the family will enjoy. Adults too can enjoy these cookies with a cup of hot elaichi tea or coffee and these biscuits are equally good as an accompaniment to a bowl of hot tomato soup or roasted capsicum-soup. Tips to make eggless cheese cookies: 1. Roll the dough using plain flour to avoid it from sticking. 2. Gently lift the cookie using a flat spoon to prevent from breaking. 3. Store it in an air tight container for 1 week. Enjoy eggless cheese cookies recipe | homemade Indian cheese cookies | cheese biscuits | with detailed step by step images. | [To make cheese cookies, beat the butter in a bowl until light and creamy., Add the cheese, chilli powder and salt and mix well., Add the plain flour, mix well and knead into a semi-stiff dough without using water., Divide the dough into 3 equal portions, cover with a lid and refrigerate for 15 minutes., Roll a portion of the dough into a 175 mm. (7”) diameter thin circle using a little plain flour for rolling., Cut into 4 small rounds of approx. 50 mm. (2") in diameter with the help of a cookie cutter., Scrape off the dough remaining after cutting the cookie rounds and continue making more cookies., Arrange the cookies on a baking tray and bake in a pre-heated oven at 180°c (360°f) for 15 minutes., Cool the cheese cookies completely, store in an air tight container or pack in a tiffin box.] | [Energy, 48 cal, Protein, 0.7 g, Carbohydrates, 3.7 g, Fiber, 0 g, Fat, 3.4 g, Cholesterol, 10.5 mg, Sodium, 42.6 mg] | cheese-cookies-516r |
| rcp30981 | Cheese Corn Balls | Snacks | NA | [butter, plain flour (maida), milk, boiled and crushed sweet corn kernels, chopped coriander (dhania), chopped green chillies, grated processed cheese, salt, bread crumbs, oil, plain flour (maida), water, tomato ketchup] | 10 mins | 20 mins | [Italian Starters, Quick Evening Snacks, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Raksha - Bandhan, Christmas] | 15Makes 15 balls | Indian | cheese corn balls recipe | Indian style cheese corn balls | veg cheese sweet corn balls | with amazing 35 images. cheese corn balls makes a super starter and it just melts down in the mouth. Eye appealing, perfect sized Indian style cheese corn balls is a cocktail party starter to be served with tomato ketchup. The cheese corn balls recipe is super quick and easy to make and the combination of cheese and corn is supreme. All ingredients for this recipe are easy to get and most are found in the Indian kitchen. The first stage is making the thick white sauce which will help in binding the cheese corn balls. Once the white sauce is ready transfer it to a plate and allow it to cool, then add boiled and crushed corn to it, make sure there is no water left or it will make the mixture watery and hard to bind. Add processed cheese, you can also use mozarella cheese or even mix the cheese with the white sauce base. Add chopped coriander, green chillies and mix all the ingredients together. You can also add mixed herbs and chilli flakes to it. Then divide and roll in small balls and keep aside. For frying the Indian style cheese corn balls, dip the prepared balls in the slurry, coat the with bread crumbs and deep fry. If you want your cheese corn balls even crispier use panko bread crumbs. While deep frying, if your cheese corn balls are breaking add corn flour, mix again and then fry. To make them even colourful and add more flavour you an even add chopped vegetables like bell peppers or broccoli to it. Indian style cheese corn balls have become popular to serve as kitty party snack and a popular finger food. veg cheese sweet corn balls has a creamy cheesy texture with a crunch of corn in it. Also try other recipes with corn and cheese combo like Corn Filled Bread Tartlets, Corn and Jalapeno Fondue and Corn Au Gratin. Enjoy cheese corn balls recipe | Indian style cheese corn balls | veg cheese sweet corn balls | with detailed step by step photos below. | [To make cheese corn balls, heat the butter in a deep non-stick pan, add the flour and cook for 1/2 minute., Add the milk and allow to simmer till the mixture thickens and leaves the sides of the pan, while stirring continuously., Remove from the flame and transfer to a plate., Add the corn,cheese, coriander, green chillies and salt. Allow it to cool completely., Once cooled, mix well and divide the mixture into 15 equal portions and shape each into a round ball., Dip a few balls at a time in the flour-water mixture and roll them in the breadcrumbs till they are evenly coated from all the sides., Heat the oil in a kadhai and deep-fry the cheese corn balls a few at time on a medium flame till they are golden brown in colour from all the sides. Drain on absorbent paper., Serve the cheese corn balls immediately with tomato ketchup.] | [Energy, 90 cal, Protein, 2.1 g, Carbohydrates, 9.4 g, Fiber, 0.3 g, Fat, 4.9 g, Cholesterol, 6.8 mg, Sodium, 37.8 mg] | cheese-corn-balls-30981r |
| rcp40247 | Cheese Cracker Sandwich, No Bake Cracker Sandwich | Snacks | NA | [cream cracker biscuits, cheese slices] | 2 mins | 0 mins | [Quick Evening Snacks, Indian Snacks for Entertaining, School Time Snacks, Evening Tea Snacks, Christmas, Children's Day, Italian Party] | 4Makes 4 sandwiches (4 sandwich ) | Indian | cheese cracker sandwich recipe | no bake cracker sandwich | quick kids cheese cracker sandwich for tiffins | with 7 amazing images. cheese cracker sandwich recipe | no bake cracker sandwich | quick kids cheese cracker sandwich for tiffins is a perfect finger food for kids of all ages. Learn how to make no bake cracker sandwich. To make cheese cracker sandwich, cut each slice into 4 equal portions and keep aside. Sandwich 1 portion of the cheese slice between 2 cream cracker biscuits and sandwich it. Feel like having a cheese sandwich but also crave for something crispier? Try these delectable no bake cracker sandwich made by sandwiching crunchy cream crackers with cheese slices. This quick and easy snack is tasty and satiating and sure to be loved by all. You can even pack this quick kids cheese cracker sandwich for tiffins to send along with your kids to school. Want to make it more attractive and delicious? Spread a little pizza sauce over the cream cracker and then place the cheese slice. But this cream cracker sandwich will have to be served immediately. If you like no bake cracker sandwich, then also try other similar recipes like herb cottage cheese crackers and spinach and paneer cream cracker snack. Enjoy cheese cracker sandwich recipe | no bake cracker sandwich | quick kids cheese cracker sandwich for tiffins | with step by step photos. | [Cut each slice into 4 equal portions and keep aside., Sandwich 1 portion of the cheese slice between 2 cream cracker biscuits and sandwich it., Pack in an air-tight tiffin box.] | [Energy, 110 cal, Protein, 4 g, Carbohydrates, 11.7 g, Fiber, 0.4 g, Fat, 5.2 g, Cholesterol, 10 mg, Sodium, 124.5 mg] | cheese-cracker-sandwich-no-bake-cracker-sandwich-40247r |
| rcp33978 | Cheese Croutons, Baked Cheese Croutons for Soup | NA | NA | [bread, soft butter, grated processed cheese] | 5 mins | 0 mins | [French syle Indian Soups, French Breads, Soup Accompaniments, Baked, Kitty Party, Western Party, Oven] | 36Makes 36 croutons | Indian | cheese croutons recipe | Indian cheesy croutons | baked cheese croutons for soup | homemade cheese croutons | with 14 amazing images. cheese croutons recipe | Indian cheesy croutons | baked cheese croutons for soup | homemade cheese croutons is a crunchy and cheesy starter which is made with just 3 ingredient. Learn how to make Indian cheesy croutons. To make cheese croutons, divide the spread into 4 equal portions. Place the bread slices on a clean, dry surface, put a portion of the spread evenly on all the bread slices. Place the bread slices on a greased baking tray and bake in a pre-heated oven at 200°C (400°F) for 15 minutes or till they turn golden brown in colour. Cut each bread slice into 9 equal cubes. Serve immediately. Soup without croutons is like a salad without pepper! Croutons, internationally, is one of the most popular soup accompaniment. Here, we show you how to make this all-time favourite all the more exciting, by baking it with a cheese cover and presenting in the form of Indian cheesy croutons. Apply the cheese mixture uniformly, all around the bread slices, before baking them to a perfectly golden crispness. Serve the baked cheese croutons for soup immediately on preparation, as they might get chewy when left for too long. Try these homemade cheese croutons and serve them with your favourite soup to enjoy a satiating meal that satisfies not just your stomach but your culinary senses too. Tips to make cheese croutons. 1. You can prepare the butter and cheese spread and keep in advance. 2. Instead of white bread you can also use whole wheat bread. 3. If you wish you can add mixed herbs or oregano to the butter and cheese spread. Enjoy cheese croutons recipe | Indian cheesy croutons | baked cheese croutons for soup | homemade cheese croutons | with step by step photos. | [Divide the spread into 4 equal portions., Place the bread slices on a clean, dry surface, put a portion of the spread evenly on all the bread slices., Place the bread slices on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 15 minutes or till they turn golden brown in colour., Cut each bread slice into 9 equal cubes., Serve immediately.] | [Energy, 14 cal, Protein, 0.4 g, Carbohydrates, 1.2 g, Fiber, 0 g, Fat, 0.8 g, Cholesterol, 0 mg, Vitamin A, 24.4 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 0 mg, Folic Acid, 0 mcg, Calcium, 9 mg, Iron, 0 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 5.5 mg, Potassium, 0.2 mg, Zinc, 0 mg] | cheese-croutons-baked-cheese-croutons-for-soup-33978r |
| rcp40824 | Cheese Dosa, Street Style Butter Cheese Dosa | Snacks | NA | [grated processed cheese, butter, dosa batter] | 5 mins | 15 mins | [South Indian, Different Types of Dosa, South Indian Breakfast, Evening Tea Snacks, Indian Tawa, Indian Party, Indian Birthday Party] | 6Makes 6 dosas | South Indian | cheese dosa recipe | how to make cheese dosa for kids | street style butter cheese dosa | crispy cheese dosa | with 12 amazing images. cheese dosa recipe | how to make cheese dosa for kids | street style butter cheese dosa | crispy cheese dosa is a perfect recipe for kids’ birthday parties and play dates. Learn how to make cheese dosa for kids. To make cheese dosa, heat a non-stick tava (griddle), sprinkle a little water and wipe it off gently using a cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle. Smear 2 tsp butter over it and along the edges and cook on medium flame till the dosa turns light brown in colour. Sprinkle ¼ cup of cheese evenly over it and cook on a medium flame for 1 minute or till the cheese melts. Fold over to make a semi-circle. Serve immediately. An all-time favourite street food, street style butter cheese dosa is an irresistible treat of crisp and buttery dosa layered with loads of cheese. And when we say lots of cheese, we mean it. Each dosa has around 1/4 cup of cheese! These crispy cheese dosa are cooked with the cheese till the time that the cheese completely melts and coats the insides of the dosas. The outcome is an out-of-the-world experience of cheese dosas, which are crisp outside and lusciously cheesy from inside. Kids will just love this cheese dosa for kids as an after school treat which is also a filling snack. It is not very time consuming for you as this dosa makes use of readymade batter. But if you want you can learn how to make the perfect dosa batter. Tips for cheese dosa. 1. If you are using leftover batter, ensure that it is not over fermented. It should not smell sour. 2. If you have refrigerated the dosa batter, remove it from the refrigerator at least half an hour before use and keep it at room temperature. 3. If you are using ready-made batter, you might have to add a little salt to it. 4. Spread the batter on the tava only in one circular direction to get a uniform dosa. Enjoy cheese dosa recipe | how to make cheese dosa for kids | street style butter cheese dosa | crispy cheese dosa | with step by step photos. | [Heat a non-stick tava (griddle), sprinkle a little water and wipe it off gently using a cloth., Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle., Smear 2 tsp butter over it and along the edges and cook on medium flame till the dosa turns light brown in colour., Sprinkle ¼ cup of cheese evenly over it and cook on a medium flame for 1 minute or till the cheese melts., Fold over to make a semi-circle., Serve immediately.] | [Energy, 145 cal, Protein, 15.7 g, Carbohydrates, 7.9 g, Fiber, 0.6 g, Fat, 9.9 g, Cholesterol, 35 mg, Sodium, 299.7 mg] | cheese-dosa-street-style-butter-cheese-dosa-40824r |
| rcp2386 | Cheese Fingers | Snacks | NA | [bread, butter, mustard (rai / sarson) powder, chilli powder, grated processed cheese] | 5 mins | 0 mins | [Italian Starters, Italian Appetizers, Quick Evening Snacks, Indian Cheese Recipes, Sandwich Recipes, Baked Snacks, Evening Tea Snacks] | 18Makes 18 fingers | Indian | cheese fingers recipe | Indian style cheesy bread fingers | 5 minute snacks | with 14 amazing images. A cross between garlic bread and pizza, cheesy bread is a quick, easy, and delicious party snack. Learn how to make cheese fingers recipe | Indian style cheesy bread fingers | 5 minute snacks | Cheesy bread fingers coated with a luscious topping of mustard flavored cheese and butter, is toasted in an oven till the cheese melts and coats the crisp and crunchy toast. Scrumptious all the way through, these Indian style cheesy bread fingers are a perfect accompaniment for soups. When kids come home hungry serve this quick and ideal 5 minute snacks that is a filling snack as well. Tips to make cheese fingers: 1. We have used only processed cheese in this recipe. For a gooey mouthfeel, you can use a combination of processed cheese and mozzarella cheese. 2. You can also little add grated garlic or finely chopped green chillies to make these cheese fingers. 3. If you wish you can also sprinkle little mixed herbs and oregano. Enjoy cheese fingers recipe | Indian style cheesy bread fingers | 5 minute snacks | with detailed step by step images | [To make cheese fingers, arrange 6 bread slices on a baking tray and bake in a pre-heated oven at 180°c ( 360°f) for 12 to 15 minutes., Turnover the toasted bread slices, apply 1 tsp on each bread slice., Sprinkle little mustard powder and chilli powder evenly over it., Finally sprinkle 1 tbsp grated cheese evenly over each slice., Bake in a pre-heated oven at 180°c ( 360°f) for 3 minutes or till the cheese melts., Cut the into fingers and serve hot.] | [Not Given] | cheese-fingers-2386r |
| rcp22737 | Cheese Fondue, Indian Style Cheese Fondue | NA | NA | [grated processed cheese, butter, crushed garlic (lehsun), plain flour (maida), milk, white wine, salt, herb bread, brun bread] | 5 mins | 6 mins | [Indian Dips / Sauces, Cocktail Party, Fondue Party, Quick Indian Dips, Gravies & Sauces] | 1Makes 1 cup (14 tbsp ) | Indian | cheese fondue recipe | Indian style cheese fondue | quick cheese fondue without wine | with 12 amazing images. cheese fondue recipe is an Indian style cheese fondue. Cheese Fondue is a concept that originated in the Swiss, French and Italian communities, but gained popularity all over the world, so much that some countries celebrate a National Cheese Fondue Day! Indian style cheese fondue is one recipe that will definitely help in making your guests drool and be your fan! It is a perfect party starter recipe. In fact, the phrase ‘melting pot of cultures’ might have originated from the cheese fondue custom because it is a potful that brings everybody together. cheese fondue is a super easy and quick dip. All you need to make quick cheese fondue without wine is 4 ingredients. Indian style cheese fondue is made with processed cheese, butter, garlic and plain flour. A special sauce of cheese, milk and garlic, the cheese fondue is traditionally served in a pot, into which people dip pieces of bread and devour joyfully! However, it is also perfectly suitable to serve it in small bowls as a dip for any finger food. Enjoy cheese fondue recipe | Indian style cheese fondue | quick cheese fondue without wine | with detailed step by step recipe photos and video. | [To make cheese fondue, heat the butter in a broad non-stick pan, add the garlic and sauté on a medium flame for 30 seconds., Add the plain flour, mix well and cook on a medium flame for 30 seconds, while stirring continuously., Add the milk, mix well and cook on a medium flame for 1 to 2 minutes or till the mixture thickens and no lumps remain, while stirring continuously., Reduce the flame, add the white wine and cheese, mix well and cook on a slow flame for 3 minutes, while stirring continuously or till the mixture thickens., Add the salt and pepper and mix well., Serve the cheese fondue immediately with herb bread and brun pav pieces.] | [Energy, 36 cal, Protein, 1.4 g, Carbohydrates, 1.4 g, Fiber, 0 g, Fat, 2.3 g, Cholesterol, 7.3 mg, Sodium, 45.4 mg] | cheese-fondue-indian-style-cheese-fondue-22737r |
| rcp42059 | Cheese Garlic Bread, Baked Cheese Garlic Toast | Snacks | NA | [grated processed cheese, grated garlic (lehsun), soft butter, bread slices, dry red chilli flakes (paprika), tomato ketchup] | 10 mins | 0 mins | [Baked Snacks, Western Party, Indian Party Starters, Oven, Easy, Simple Indian Starters] | 10Makes 10 breads | Indian | Cheese Garlic Bread is one of the best breads to serve with soups and starters . It has the vibrant flavour of garlic, a pampering buttery taste and of course, an excitingly cheesy mouth-feel too. A dash of red chilli flakes gives it a nice flavour, making it worthy of munching independently with or without a bowl of soup. You can also try other party recipes like the Paneer, Potato and Corn Toast and Potatoes in Harissa Sauce . | [Combine the soft butter and garlic in a bowl and mix well. Keep aside., Place the bread slices on a clean, dry surface, spread a little of the prepared butter-garlic spread on each bread slice and spread it evenly., Sprinkle 1 tbsp of cheese and a little of the chilli flakes evenly over each buttered-garlic bread slice., Arrange them on a baking tray and bake in a pre-heated oven at 200ºc (400ºf) for 10 minutes., Cut each baked cheese garlic bread diagonally into 2., Serve immediately with tomato ketchup.] | [Energy, 125 cal, Protein, 3.8 g, Carbohydrates, 11.1 g, Fiber, 0 g, Fat, 7.3 g, Cholesterol, 24 mg, Sodium, 161.7 mg] | cheese-garlic-bread-baked-cheese-garlic-toast-42059r |
| rcp2602 | Cheese Garlic Buns | Snacks | NA | [grated processed cheese, garlic (lehsun) cloves, soft butter, burger buns] | 5 mins | 0 mins | [Quick Evening Snacks, Indian Cheese Recipes, Sandwich Recipes, Baked Snacks, Bread Snack, Baked, High Tea Party] | 4Makes 4 open buns | Indian | The pungent smell of garlic transforms into a really tantalising aroma when baked with cheese on bun or bread. No wonder cheese garlic bun is such a popular accompaniment world over. When you order a pizza at restaurants, often the option is to have cheese garlic bread. Here we show you to make homemade cheese garlic buns which are quick and easy to make. These cheese garlic buns go well with Pizza in A Pan, Pizza Margherita and Nutritious Mini Pizza. Savour it fresh off the oven with a cup of hot Soup like Quick Vegetable Broth, Italian Minestra and Healthy Tomato Soup . See detailed step by step photos of Cheese Garlic Buns recipe below. | [To make the cheese garlic buns, first grate the cheese with a grater and keep aside., Slice each bun horizontally into 2 halves and keep aside., Crush the garlic cloves using a mortar pestle., Combine the butter, crushed garlic and cheese in a bowl and mix well., Spread equal portion of the mixture evenly on each bun halve using a butter knife., Place all the 4 buns on a baking tray and bake it in a pre-heated oven at 180°c (360°f) for 12 minutes., Remove from the cheese garlic buns from the oven and serve immediately.] | [Not Given] | cheese-garlic-buns-2602r |
| rcp357 | Cheese Hot Pot | NA | NA | [chopped carrots, chopped french beans, chopped onions, chopped potatoes, chopped tomatoes, butter, chopped onions, cloves (laung / lavang), brown stock, bread, chopped and boiled mixed vegetables carrot, grated processed cheese, salt freshly ground black pepper (kalimirch)] | 20 mins | 27 mins | [Comfort Foods, Thick / Creamy Indian Soups, Italian Party, Western Party, Non-stick Pan, Comfort Foods Soups] | 6Makes 6 servings | Indian | A great way to enjoy the wonderful flavours of cheese in a soup! use cheese that is easily available in super markets. Make the brown stock using a wide assortment of vegetables - go ahead and use all that is in season. It is the brown stock that gives this soup its differentiating taste. Crumbled bread and chopped vegetables add a healthy bulk to the soup and the grated cheese adds a creamy, delicious finishing touch. | [Combine all the vegetables along with 8 cups of water in a deep non-stick pan and boil on a medium flame for approx. 20 minutes., Allow the mixture to cool completely. Once cooled blend in a mixer till smooth and strain using a strainer. Use as required., Heat the butter in a deep non-stick pan, add the onions and cloves and sauté on a medium flame for a minute., Add the brown stock, mix well and simmer on a medium flame for 3 minutes., Remove and discard the crust from the bread slices. Crumble the bread slices and add it to the soup., Add the mixed vegetables, cheese, salt and pepper, mix well and simmer for 2 to 3 minutes, while stirring occasionally., Serve hot.] | [Not Given] | cheese-hot-pot-357r |
| rcp42908 | Cheese Loaded Peri Peri French Fries | Snacks | NA | [indori potatoes, vinegar, salt, peri peri masala, butter, plain flour (maida), milk, grated processed cheese, peri peri masala, tomato ketchup, salt, mayonnaise, peri peri sauce, chopped parsley, sliced black olives, chopped jalapenos] | 10 mins | 25 mins | [American Main Dish, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Raksha - Bandhan, Christmas, Father's Day] | 2Makes 2 servings | Indian | cheese loaded peri peri French fries recipe | peri peri fries with cheese sauce | Indian cheese peri peri fries | with 51 amazing images. cheese loaded peri peri French fries recipe | peri peri fries with cheese sauce | Indian cheese peri peri fries has a heavenly combination of potato and cheese. Learn how to make peri peri fries with cheese sauce. French fries are each ones favourite. While the plain fries are the best finger foods for kids, when your child comes home demanding a ‘surprise’ party for his/her friends – which ends up as a greater surprise for you, then turn to these peri peri fries with cheese sauce. What makes this Indian cheese peri peri fries stand apart from other fries is the method of cooking which involves blanching the potatoes followed by double frying the potato fingers. Also remember to get the perfect crispy French fries, you need to buy Indori potatoes which have a pink tinge to their peels. These potatoes have a high starch content and have least amount of moisture in them which make French fries very crispy. French fries tossed with peri peri masala, topped with cheese sauce and creamy mayo and dotted with olives and jalapeno is an appealing starter found on most restaurant menus. Try these cheese loaded peri peri French fries at home and get ready to gather applause when you serve them at kitty party, high tea, parties or get togethers. You can enjoy this cheese sauce with nacho chips as well. Tips to make cheese loaded peri peri French fries. 1. Rub and wash the potato fingers thoroughly to remove excess starch to make crispy French fries. 2. You can store the blanched French fries in freezer and use as required. 3. Pour the prepared cheese sauce just before serving to prevent the French fries from becoming soggy. Enjoy cheese loaded peri peri French fries recipe | peri peri fries with cheese sauce | Indian cheese peri peri fries | with step by step photos. | [To make cheese loaded peri peri french fries, peel the potatoes and immerse the potatoes in ice cold water., Cut both the top and bottom edges of a potato, place it vertically on a chopping board and trim all the four sides of the potato., Cut thick slices vertically of 1 cm thickness. Lay down the thick slices on the chopping board and again cut 1 cm long french fries. Put them in ice cold water., Rub and wash thoroughly to remove excess starch., Repeat steps 2 to 4 to cut more potato fingers., Boil enough water in a deep pan, add vinegar and salt and mix well., Add the potato fingers in boiling water and cook on a medium flame for 5 minutes or till they are 50% cooked, while stirring them at intervals., Drain well and spread them on a muslin cloth or a thin kitchen towel. Keep it in the freezer for 30 minutes., Heat the oil in a deep non-stick pan, add the potato fingers and deep fry for 1 minute., Remove them from the hot oil, place them on an absorbent paper and allow cool for 10 to 15 minutes., Again heat the same oil, add the lightly fried french fries and deep fry on a slow flame for 8 to 9 minutes or till they turn light golden brown and crispy from all the sides. Drain the french fries on absorbent paper., Transfer the french fries in a shallow bowl, sprinkle salt and peri peri masala on top and toss gently. Keep aside., Heat the butter in a broad non-stick pan, add plain flour and cook well on a medium flame using whisk for 30 seconds or till it is lump free., Add milk and whisk well till no lumps remain., Add the cheese and cook on a medium flame for 1 to 2 minutes or till the mixture is smooth and lump free, while stirring continuously., Add the peri peri masala salt and tomato ketchup, mix well and cook on medium flame for 1 to 2 minutes, while stirring continuously. Keep aside., Just before serving, arrange the peri peri french fries in a serving plate., Drizzle mayonnaise, peri peri sauce and hot cheese sauce over the french fries., Serve the cheese loaded peri peri french fries immediately garnished with parsley, olives and jalapenos.] | [Energy, 130 cal, Protein, 5.9 g, Carbohydrates, 8.6 g, Fiber, 0 g, Fat, 8.2 g, Cholesterol, 25.5 mg, Sodium, 236.1 mg] | cheese-loaded-peri-peri-french-fries-42908r |
| rcp41949 | Cheese Masala Toast Sandwich, Mumbai Roadside Recipe | Snacks | NA | [oil, cumin seeds (jeera), mustard seeds ( rai / sarson), asafoetida (hing), turmeric powder (haldi), curry leaves (kadi patta), boiled and mashed potatoes, green chilli paste, ginger (adrak) paste, chopped coriander (dhania), lemon juice, salt, bread, butter, green chutney, tomato slices, sliced onions, yellow cucumber cubes, capsicum rings, sandwich masala, grated processed cheese, butter, green chutney, tomato ketchup] | 20 mins | 25 mins | [Mumbai Street Food, Indian Snacks for Entertaining, Evening Tea Snacks, Bread Snack, Toast Sandwich, Indian Party, High Tea Party] | 5Makes 5 sandwiches | Indian | cheese masala toast sandwich recipe | spicy masala toast | masala cheese toast sandwich | Mumbai cheese masala toast sandwich | with 35 amazing images. cheese masala toast sandwich recipe | spicy masala toast | masala cheese toast sandwich | Mumbai cheese masala toast sandwich has got cheese, veggies, chutneys and a flavourful potato stuffing. Learn how to make Mumbai cheese masala toast sandwich. To make cheese masala toast sandwich, make the stuffing first. Heat the oil in a broad non-stick pan, add the mustard seeds and cumin seeds and sauté on a medium flame for a few seconds. Add the asafoetida, turmeric powder and curry leaves and sauté on a medium flame for a few seconds. Add all the remaining ingredients, mix well and cook on a medium flame for 2 minutes. Divide the stuffing into 5 equal portions and keep aside. Then assemble the sandwich. Place 2 bread slices on a clean, dry surface. Apply ½ tsp of butter on each bread slice. Spread ½ tsp of green chutney on each buttered bread slice. Place a portion of the stuffing on a buttered-chutney bread slice and spread it evenly. Arrange 2 tomato slices, 2 onion slices, 2 cucumber slices, 1 capsicum slice and ¼ tsp of sandwich masala evenly over it. Sprinkle ¼ cup of cheese evenly over it. Cover it with another slice of bread, with the buttered-chutney side facing downwards and press it lightly. Spread ¼ tsp of butter evenly over it. Place the sandwich in a greased sandwich toaster and cook on a medium flame, till it turns brown and crisp from both the sides. Cut into 6 equal pieces, place it on a plate and apply ½ tsp of butter and ½ tsp of green chutney evenly over it. Repeat steps 2 to 8 to make 4 more toasts. Serve immediately with tomato ketchup. Think about all the masaledar things you know – and you will find them in this sandwich. The masala cheese toast sandwich, which is the most popular cheese sandwich sold on the streets of Mumbai, is what one would call ‘fully loaded’! When cooked the spicy masala toast in a sandwich toaster, the aroma is so appetizing that one just cannot resist a bite! If you do not have a sandwich toaster, no worries, you can always cook this up in a griller or tava, it tastes just as awesome. The base of this Mumbai cheese masala toast sandwich is its green chutney and sandwich masala. You can recreate the Mumbai roadside taste and flavour in your own kitchen by making green chutney for sandwich and sandwich masala both at home. You can enjoy this tongue-tickling and filling cheese masala toast sandwich any time you are hungry. It is a good lot of fun to bite into this sandwich huddled under an umbrella on a rainy monsoon day! Tips for cheese masala toast sandwich. 1. Try and buy sandwich bread as they are thick and specially made for making such tasty sandwiches. 2. Greasing the sandwich toaster at the bottom and the top slice of the sandwich is a must before grilling in a hand toaster. The greasing with butter is what makes the sandwich crispier. 3. Serve it immediately to enjoy its texture. Enjoy cheese masala toast sandwich recipe | spicy masala toast | masala cheese toast sandwich | Mumbai cheese masala toast sandwich | with step by step photos. | [Heat the oil in a broad non-stick pan, add the mustard seeds and cumin seeds and sauté on a medium flame for a few seconds., Add the asafoetida, turmeric powder and curry leaves and sauté on a medium flame for a few seconds., Add all the remaining ingredients, mix well and cook on a medium flame for 2 minutes. Keep aside., Divide the stuffing into 5 equal portions and keep aside., Place 2 bread slices on a clean, dry surface. Apply ½ tsp of butter on each bread slice., Spread ½ tsp of green chutney on each buttered bread slice., Place a portion of the stuffing on a buttered-chutney bread slice and spread it evenly. Arrange 2 tomato slices, 2 onion slices, 2 cucumber slices, 1 capsicum slice and ¼ tsp of sandwich masala evenly over it., Sprinkle ¼ cup of cheese evenly over it., Cover it with another slice of bread, with the buttered-chutney side facing downwards and press it lightly. Spread ¼ tsp of butter evenly over it., Place the sandwich in a greased sandwich toaster and cook on a medium flame, till it turns brown and crisp from both the sides., Cut into 6 equal pieces, place it on a plate and apply ½ tsp of butter and ½ tsp of green chutney evenly over it., Repeat steps 2 to 8 to make 4 more toasts., Serve immediately with tomato ketchup.] | [Energy, 288 cal, Protein, 10 g, Carbohydrates, 35.8 g, Fiber, 3.3 g, Fat, 11.8 g, Cholesterol, 29.5 mg, Sodium, 291.1 mg] | cheese-masala-toast-sandwich-mumbai-roadside-recipe-41949r |
| rcp42950 | Cheese Onion Rings | Snacks | NA | [onion rings, mozzarella cheese strips, bread crumbs, oil, plain flour (maida), cornflour, chopped coriander (dhania), garlic (lehsun) powder, dry red chilli flakes (paprika), dried oregano, salt] | 10 mins | 15 mins | [Italian Starters, Quick Evening Snacks, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Pakora Pakoda, Mother's Day] | 6Makes 6 servings | Indian | cheese onion rings recipe | cheese stuffed onion rings | Indian style mozzarella onion rings | with 27 amazing images. If you are bored of old and simple snack recipes, then here is an easy recipe of cheese stuffed onion rings that all your guests will love. Learn how to make cheese onion rings recipe | cheese stuffed onion rings | Indian style mozzarella onion rings | Onion Rings coated with a super crispy breadcrumbs and filled with gooey and stretchy mozzarella cheese makes an irresistible party recipe! If you’re looking for a satisfying appetizer, then you need this recipe for crispy onion rings. We’ve actually tucked away a slice of cheese in the onion rings! The Indian style mozzarella onion rings is very easy to make, and you can serve the crispy fried onion rings either as an appetizer, snack Tips to make cheese onion rings: 1. We have coated the onion rings twice in the slurry and breadcrumbs so that the cheese doesn’t ooze out while frying. 2. You can store the onion rings in an air tight container and fry as required. 3. Do not deep fry too many rings at a time. Enjoy cheese onion rings recipe | cheese stuffed onion rings | Indian style mozzarella onion rings | with detailed step by step images. | [To make cheesy onion rings, cut slightly thick rings of onion., Separate each ring and place mozzarella cheese slice between 2 onion rings., Coat each prepared onion ring in plain flour slurry., Coat with breadcrumbs, again coat them in the slurry and again in the breadcrumbs., Repeats steps to make remaining onion rings., Heat oil in a deep pan, deep fry few onion rings at a time till golden brown in colour., Drain on an absorbent paper., Serve cheesy onion rings hot with dip of your choice.] | [Energy, 76 cal, Protein, 2.2 g, Carbohydrates, 16.1 g, Fiber, 0.9 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 2.8 mg] | cheese-onion-rings-42950r |
| rcp2312 | Cheese Onion Toast, Indian Cheese Vegetable Toasts | Snacks | NA | [butter, chopped green chillies, chopped spring onions whites, chopped cabbage, grated carrot, chilli sauce, tomato ketchup, grated processed cheese, salt, bread, grated processed cheese, tomato ketchup] | 20 mins | 3 mins | [Indian Cheese Recipes, Baked Snacks, Evening Tea Snacks, Baked, Raksha - Bandhan, Christmas, Father's Day] | 18Makes 18 fingers (18 finger ) | Indian | cheese onion toast, Indian style recipe | Indian cheese vegetable toasts | cheese vegetable open toast | with 24 amazing images. cheese onion toast, Indian style recipe | Indian cheese vegetable toasts | cheese vegetable open toast is an appetizing snack which is very difficult to stop munching at 1 piece. Learn how to make Indian cheese vegetable toasts. To make cheese onion toast, Indian style, first make the stuffing. Heat the butter in a broad non-stick pan, add the green chillies and spring onion whites and greens and sauté on a medium flame for 1 minute. Add the cabbage and carrot and sauté on a medium flame for 1 to 2 minutes. Add the chilli sauce, tomato ketchup, cheese and salt and mix well. Divide the stuffing into 6 equal portions and keep aside. Then arrange the bread slices on a greased baking tray and bake in a pre-heated oven at 200ºc (400ºf) for 5 to 7 minutes. Spread a portion of the stuffing and 1 tbsp of cheese evenly over each bread slice. Bake in a pre-heated oven at 200°c (400°f) for 5 to 7 minutes or till the cheese melts. Cut each toast into 3 equal pieces vertically and serve immediately with tomato ketchup. This cheese vegetable open toast is sure to be enjoyed by kids and adults alike, which makes it a great choice to serve as a starter at parties. Bread slices are topped with a crunchy-munchy topping of sautéed veggies and sauces, along with a dash of cheese too, and baked till perfectly crisp. These Indian cheese vegetable toasts are a perfect snack to make using leftover bread. Try this cheesy and savoury snack after a tiring day as a quick time saver. Tips to make cheese onion toast. 1. The stuffing can be made in advance and kept. 2. Make sure the oven is pre-heated well before putting the tray inside. 3. If making for kids, avoid the green chillies and little herbs. 4. This will have to be serve immediately to avoid them form turning soggy. Enjoy cheese onion toast, Indian style recipe | Indian cheese vegetable toasts | cheese vegetable open toast | with step by step photos. | [Heat the butter in a broad non-stick pan, add the green chillies and spring onion whites and greens and sauté on a medium flame for 1 minute., Add the cabbage and carrot and sauté on a medium flame for 1 to 2 minutes., Add the chilli sauce, tomato ketchup, cheese and salt and mix well., Divide the stuffing into 6 equal portions and keep aside., To make cheese onion toast, arrange the bread slices on a greased baking tray and bake in a pre-heated oven at 200ºc (400ºf) for 5 to 7 minutes., Spread a portion of the stuffing and 1 tbsp of cheese evenly over each bread slice., Bake in a pre-heated oven at 200°c (400°f) for 5 to 7 minutes or till the cheese melts., Cut each cheese onion toast into 3 equal pieces vertically and serve immediately with tomato ketchup.] | [Energy, 43 cal, Protein, 1.7 g, Carbohydrates, 4.8 g, Fiber, 0.3 g, Fat, 1.9 g, Cholesterol, 0 mg, Vitamin A, 145.2 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 4.2 mg, Folic Acid, 1.6 mcg, Calcium, 39.4 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 18.6 mg, Potassium, 11.4 mg, Zinc, 0 mg] | cheese-onion-toast-indian-cheese-vegetable-toasts-2312r |
| rcp42448 | Cheese Paneer Paratha Recipe | Lunch | Veg | [whole wheat flour (gehun ka atta), oil, salt, grated processed cheese, grated paneer (cottage cheese), chopped capsicum, chopped onions, chopped coriander (dhania), chopped green chillies, garlic (lehsun) paste, chilli powder, kitchen king masala, salt, whole wheat flour (gehun ka atta), ghee] | 15 mins | 30 mins | [Punjabi roti recipes | Punjabi parathas, Punjabi Breakfast, Breakfast Theplas, Parathas, One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba, Parathas] | 6Makes 6 parathas | Punjabi | cheese paneer paratha recipe | paneer cheese paratha | paneer cheese stuffed paratha | with 29 amazing images cheese paneer paratha recipe is an utterly cheesy paratha that combines cottage cheese and processed cheese into a flavourful stuffing. Learn how to make cheese paneer paratha recipe | paneer cheese paratha | paneer cheese stuffed paratha | A thoughtful selection of veggies like capsicum and onions are included in the stuffing of cheese paneer paratha recipe to complement the gooeyness of cheese with their crunch and pungency. Spinkling of Kitchen King masala and chopped green chillies adds a peppy punch to this scrumptious parathas. A popular Punjabi breakfast, the Cheese Paneer Paratha can also be enjoyed as a snack. You can have cheese paneer paratha just plain as it already packs in a good load of flavour. Tips to make cheese paneer paratha: 1. Here we have used processed cheese but you can also use grated mozzarella cheese. 2. Instead of chopped green chillies you can also put chilli paste. 3. Make sure to finely chop the capsicum and onion, as it becomes difficult for rolling. 4. paneer cheese paratha tastes incredible when served hot with a dollop of butter on it. Enjoy cheese paneer paratha recipe | paneer cheese paratha | paneer cheese stuffed paratha | with detailed step by step images. | [Combine all the ingredients and knead into a soft, smooth dough using enough water., Keep aside for 15 minutes., To make the cheese paneer paratha, divide the dough and stuffing into 6 equal portions., Roll out one portion of the dough into a circle of 125 mm. (5") diameter using whole wheat flour for rolling., Place one portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly., Roll out again into a circle of 150 mm. (6") in diameter, using whole wheat flour for rolling., Cook on a hot tava (griddle), using 1 tsp of ghee, till both sides are golden brown in colour., Repeat with the remaining dough and stuffing to make 5 more parathas., Serve the cheese paneer paratha immediately.] | [Energy, 186 cal, Protein, 7.9 g, Carbohydrates, 18.9 g, Fiber, 0.6 g, Fat, 8.7 g, Cholesterol, 6.7 mg, Sodium, 88.3 mg] | cheese-paneer-paratha-recipe-42448r |
| rcp40866 | Cheese Paratha | BreakFast | NA | [whole wheat flour (gehun ka atta), salt, grated processed cheese, chopped coriander (dhania), chilli powder, chaat masala, garam masala, salt, whole wheat flour (gehun ka atta), peanut oil] | 10 mins | 30 mins | [Punjabi, Punjabi Breakfast, Dinner, Breakfast Theplas, Parathas, Mother's Day, Children's Day] | 6Makes 6 parathas | Punjabi | cheese paratha recipe | cheese paratha with whole wheat flour | healthy cheese paratha | how to make cheese paratha | with 20 amazing images. An easy but irresistible paratha that is made of everyday ingredients, the Cheese Paratha is an all-time favourite with cheese-lovers, especially kids. Notes on cheese paratha recipe. 1. Gradually add water to form a dough. The quantity of water will depend upon the quality of flour. Knead into a soft dough using enough water. We have used approx. 5 tbsp of water. While making stuffed paratha always knead the dough little soft so it is easy to stuff and roll the parathas. 2. For making the cheese stuffing of cheese paratha, take a block of cheese and grate it. Measure 1 1/2 cups and transfer into a deep bowl. You can even take part mozzarella, cheddar cheese to make the cheese paratha. Note that taking cheese from cheese blocks is far healthy cheese with good fats and makes this then a healthy cheese paratha. I always use cheese blocks to make cheese paratha so that I can have it. What makes this a healthy cheese paratha? 1. For making the cheese stuffing of cheese paratha, take a block of cheese. Use high quality cheese and not cheap processed cheese. We have used peanut oil to make cheese paratha which is one of the healthiest oils in India. Also this cheese paratha is made from whole wheat flour. You must enjoy this delectable healthy cheese paratha immediately on preparation if you want to experience the joy of biting into the freshly molten cheese, because it tends to get chewy after a while. Accompany this Cheese Paratha with a bowl of Lentil, Tomato and Spinach Soup and Pasta Salad to create an authentic mini meal that will be enjoyed by young and old alike. Learn to make cheese paratha recipe | cheese paratha with whole wheat flour | healthy cheese paratha | how to make cheese paratha | how to make cheese paratha | with step by step photos and video below. | [Combine the whole wheat flour and salt in a deep bowl and knead into a soft dough using enough water. Keep aside., Divide the cheese stuffing into 6 equal portions. Keep aside., Divide the dough into 6 equal portions., Roll a portion of the dough into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling., Put a portion of the cheese stuffing in the centre of the circle., Bring together all the sides in the centre and seal tightly., Roll again into a circle of 175 mm. (7”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the cheese paratha using 1 tsp of peanut oil until golden brown spots appear on both the sides., Repeat with the remaining dough and cheese stuffing to make 5 more cheese parathas., Serve the cheese paratha immediately.] | [Energy, 166 cal, Protein, 7.5 g, Carbohydrates, 17.1 g, Fiber, 2.7 g, Fat, 7.9 g, Cholesterol, 20 mg, Sodium, 253.9 mg] | cheese-paratha-40866r |
| rcp33616 | Cheese Popcorn ( Finger Foods for Kids ) | Snacks | NA | [oil, maize kernels (dry corn kernels), salt, butter, cheddar cheese powder, dry red chilli flakes (paprika), freshly ground black pepper (kalimirch)] | 5 mins | 7 mins | [Deep Pan, Quick Snacks / Quick Starters, Indian Birthday Party Kids, Indian Travel Food Dry Snacks] | 8Makes 8 cups | Indian | cheese popcorn recipe | 5 minute cheddar cheese popcorn | Indian cheese popcorn | spicy masala cheese popcorn | with 10 amazing images. spicy masala cheese popcorn is every kids favourite! Learn how to make spicy masala cheese popcorn at home. Make popcorn a little more delicious. Freshly popped corn, cheese and herbs tossed in together makes a surprisingly tasty snack - 5 minute cheddar cheese popcorn. To make cheese popcorn, heat the oil in a pressure cooker, add dry corn kernels and salt and saute for a few seconds. Cover with the lid but do not put the gasket and the whistle on it. Cook on a very slow flame for approx. 4 to 5 minutes or till you hear the popping sound. When the corn stops popping, remove from the flame and open the lid of the pressure cooker. Remove the popcorn in a large bowl, add the cheddar cheese, toss well and serve the spicy masala cheese popcorn. Children will enjoy this homemade cheese popcorn over a weekend cartoon movie; serve in cute paper buckets or cones. Tips for cheese popcorn. 1. Remember to not put the gasket and the whistle on the pressure cooker. This is to allow the steam to escape and avoid the popcorn from turning soggy. 2. Yummy! These mini munchies are best consumed immediately. 3. If stored in an air-tight container, they should be consumed within a day. Our collection of recipes for finger foods has innumerable bite-sized treats that kids can easily munch on, like Crispy Chocolate Balls, Cheese Sticks, Soya and Veggies Star Paratha, Cheese and Tomato Tarts and many more. Enjoy cheese popcorn recipe | 5 minute cheddar cheese popcorn | Indian cheese popcorn | spicy masala cheese popcorn | with step by step photos below. | [To make cheese popcorn, heat the oil in a pressure cooker, add the corn and salt and sauté on a high flame for a few seconds., Cover with the lid but do not put the gasket and the whistle on it. This is to allow the steam to escape and avoid the popcorn from turning soggy., Cook on a very slow flame for approx. 4 to 5 minutes or till you hear the popping sound. When the corn stops popping, remove from the flame and open the lid of the pressure cooker., Remove the popcorn in a large bowl, add the cheddar cheese and toss well., Serve the cheese popcorn immediately or store in an air-tight container.] | [Energy, 91 cal, Protein, 1.1 g, Carbohydrates, 6.4 g, Fiber, 0.4 g, Fat, 7.1 g, Cholesterol, 4.1 mg, Sodium, 310.4 mg] | cheese-popcorn--finger-foods-for-kids--33616r |
| rcp39626 | Cheese Poppers | Snacks | NA | [cheese slices, plain flour (maida), bread crumbs, oil, dried mixed herbs, dry red chilli flakes (paprika), salt, freshly ground black pepper (kalimirch), schezuan sauce] | 10 mins | 15 mins | [Italian Starters, Italian Appetizers, Advanced Recipes, Quick Evening Snacks, Indian Snacks for Entertaining, Indian Cheese Recipes, Deep-fried Indian Starters] | 15Makes 15 pieces (15 piece ) | Indian | cheese poppers recipe | Indian style cheese poppers | with 15 amazing images. These exciting Cheese Poppers feature herbed cheese slice rolls that are batter-fried to perfection. A melt-in-your-mouth treat, which does not melt from your memory forever! It is amazing how a small sprinkling of mixed herbs with chilli flakes can transform plain cheese slices into a flavourful Cheese Poppers treat for your taste buds. Cheese Poppers is a great hit with my kids and a perfect kids after school snack. An accompaniment of Schezwan sauce adds great value to the Cheese Poppers. You will also relish other cheesy snacks like Cheese Corn Balls, Cheese and Spring Onion Samosa and Broccoli and Cheese Balls. Enjoy how to make cheese poppers recipe | Indian style cheese poppers | with detailed step by step photos and video below. | [To make cheese poppers, combine the plain flour and ¾ cup of water in a deep bowl and mix well to make a smooth batter. Keep aside., Divide the herbed mixture into 5 equal portions and keep aside., Place a cheese slice on a flat, dry surface and place 1 portion of the herbed mixture at one end of the cheese slice and roll it up tightly., Cut the cylindrical roll into 3 equal pieces., Repeat steps 3 and 4 to make 12 more poppers., Dip each piece in the plain flour batter and roll it in bread crumbs till they are evenly coated from all the sides. Repeat this procedure once more with each piece so as to seal the herbed mixture in the cheese slice properly., Heat the oil in a non-stick deep pan and deep-fry them, 3 at a time, till they turn golden brown in colour from all the sides., Serve the cheese poppers immediately with schezwan sauce.] | [Energy, 91 cal, Protein, 3.2 g, Carbohydrates, 11 g, Fiber, 0 g, Fat, 3.8 g, Cholesterol, 6.7 mg, Sodium, 83.5 mg] | cheese-poppers-39626r |
| rcp2209 | Cheese Potato Balls, Potato Cheese Balls | Snacks | Veg | [grated processed cheese, boiled , peeled and mashed potatoes, plain flour (maida), chopped green chillies, chopped onions, chopped cabbage, salt, bread crumbs, oil, tomato ketchup] | 15 mins | 20 mins | [Evening Tea Snacks, Indian Cutlets, Veg Cutlets, High Tea Party, Cocktail Party, Kadai Veg, Quick Snacks / Quick Starters] | 12Makes 12 balls (12 ball ) | Indian | cheese potato balls recipe | Indian style potato cheese balls | party starter | with 20 amazing images. Cheese and potatoes, two ingredients that nobody refuses, come together in this exciting cheese potato balls starter. The best part is that this duo in Indian style potato cheese balls is combined with onions and cabbage, which impart a mild and much-needed crunch to the mixture. You are sure to fall in love with these cheese potato balls, which are so crispy outside yet so soft inside. This yummy, cheesy starter is best had fresh before it becomes soggy, so keep the balls ready, but fry them just before serving. Notes on cheese potato balls. 1. Mix well to form a smooth, lump-free batter and keep aside. You can add additional seasoning of your choice to the flour like salt, black pepper or some dried herbs. 2. Add salt to taste. Be careful while adding salt because the cheese has salt in it. Serve these cheese potato balls as a starter or snack or serve as a side dish with pastas,pizzas or baked dishes. Learn to make cheese potato balls recipe | Indian style potato cheese balls | party starter | with detailed step by step photos and video below. | [To make cheese potato balls, combine the plain flour and ¾ cup of water in a deep bowl and mix well. Keep aside., Combine all the remaining ingredients in a deep bowl and mix well., Divide the mixture into 12 equal portions and roll each portion into a round ball., Dip the balls in the prepared plain flour-water mixture and roll in bread crumbs till they are evenly coated from all the sides., Heat the oil in a deep pan and deep-fry the balls, a few at a time, till they turn golden brown in colour from all the sides., Serve the cheese potato balls immediately with tomato ketchup.] | [Energy, 77 cal, Protein, 2.5 g, Carbohydrates, 7 g, Fiber, 0.3 g, Fat, 4.3 g, Cholesterol, 6.7 mg, Sodium, 89.6 mg] | cheese-potato-balls-potato-cheese-balls-2209r |
| rcp638 | Cheese Sauce, Basic Cheese Sauce Recipe For Pasta | NA | NA | [butter, plain flour (maida), grated processed cheese, milk, salt] | 2 mins | 2 mins | [Italian Basic, Indian Dips / Sauces, Microwave, Microwave] | 1Makes 0.75 cup (10 tbsp ) | Indian | This Cheese Sauce is a marvelous addition to any Pasta dish! With its gooey texture, cheesy flavour and aesthetic touch of pepper, it transforms the pasta into an exciting culinary creation. Interestingly, it takes very little time to prepare this tasty sauce. You can even prepare it in advance and store it for a day, in an airtight container in the fridge. Since the sauce tends to thicken, add a little milk to adjust the consistency before using. | [Put the butter in a microwave safe bowl and microwave on high for 10 seconds., Add the plain flour, mix well and microwave on high for 20 seconds, while stirring once in between after 10 seconds., Add the milk and cheese, mix well and microwave on high for 1 minute, while stirring once in between., Add the salt and pepper and mix well using a whisk., Use as required.] | [Energy, 31 cal, Protein, 1 g, Carbohydrates, 1.3 g, Fiber, 0 g, Fat, 2.1 g, Cholesterol, 6.6 mg, Sodium, 36.8 mg] | cheese-sauce-basic-cheese-sauce-recipe-for-pasta-638r |
| rcp41246 | Cheese Spring Onion Samosa, Onion Cheese Samosa | Snacks | NA | [plain flour (maida), salt, oil, grated processed cheese, chopped spring onions whites, dry red chilli flakes (paprika), salt, oil, chilli garlic sauce] | 15 mins | 25 mins | [Course, Innovative Indian Recipes, Advanced Recipes, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Diwali] | 16Makes 16 samosas | Indian | cheese and spring onion samosa recipe | onion cheese samosa | Indian snack recipe | with 35 amazing images. cheese and spring onion samosa recipe | onion cheese samosa | Indian snack recipe is a flavourful snack with a unique combo of stuffing. Learn how to make onion cheese samosa. To make cheese and spring onion samosa, for the dough combine all the ingredients in a deep bowl and knead into a stiff dough using enough water. Keep aside. Divide the dough into 8 equal portions. Roll out a portion of the dough into 150 mm. X 75 mm. (6" x 3") diameter oval. Cut the oval horizontally into 2 equal portions using a knife. Take a portion and join the edges to make a cone. Stuff the cone with a portion of the stuffing, apply a little water along the edge and pinch it well to seal the stuffing. Repeat with the remaining dough and stuffing to make 14 more samosas. Heat the oil in a deep non-stick pan and deep-fry a few samosas on a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper. Serve immediately with chilli garlic sauce. Unlike the common samosas that are stuffed with soft, potato-based mixtures, the onion cheese samosa has a totally different stuffing, which gives it an exciting texture and unique taste too. The stuffing is also seasoned with red chilli flakes, which gives you a fabulous mouth-feel combining the gooeyness of cheese, the crunch of onions and the inherent heat of chillies. Rolling and shaping the cheese and spring onion samosa is similar to the regular aloo and green pea stuffed samosa. All you need to do is keep a few pointers in mind to get perfectly fried samosas. Since this Indian snack recipe has an Oriental touch, you can serve it with chilli garlic sauce. Explore more samosa options like the regular Samosa and Mini Onion Samosa. Tips for cheese and spring onion samosa. 1. Ensure the dough is smooth. 2. Also ensure that the rolling is smooth and there are no cracks on the surface, else the samosa might break or open up while frying. 3. Chilli flakes in the stuffing can be replaced with finely chopped green chillies or green chilli paste. 4. Pinch the edges well so the stuffing doesn’t spill out while frying. 5. Do not fill the cone completely. Leave a little space empty to seal it. 6. Make sure you fry the cheese and spring onion samosa on a medium flame, otherwise the plain flour covering will get cooked too soon but the stuffing will remain raw. Enjoy cheese and spring onion samosa recipe | onion cheese samosa | Indian snack recipe | with step by step photos. | [Combine all the ingredients in a deep bowl and knead into a stiff dough using enough water. Keep aside., Divide the dough into 8 equal portions., Roll out a portion of the dough into 150 mm. X 75 mm. (6" x 3") diameter oval., Cut the oval horizontally into 2 equal portions using a knife., Take a portion and join the edges to make a cone., Stuff the cone with a portion of the stuffing, apply a little water along the edge and pinch it well to seal the stuffing., Repeat with the remaining dough and stuffing to make 14 more samosas., Heat the oil in a deep non-stick pan and deep-fry a few samosas on a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper., Serve immediately with chilli garlic sauce.] | [Energy, 82 cal, Protein, 2.9 g, Carbohydrates, 5.7 g, Fiber, 0.1 g, Fat, 5.3 g, Cholesterol, 8.8 mg, Sodium, 109.6 mg] | cheese-spring-onion-samosa-onion-cheese-samosa-41246r |
| rcp3102 | Cheese Sticks, Eggless Indian Cheese Straw with Wheat Flour | Snacks | NA | [whole wheat flour (gehun ka atta), soft butter, grated processed cheese, salt, mustard (rai / sarson) powder, whole wheat flour (gehun ka atta)] | 15 mins | 0 mins | [Baked Snacks, Indian Jar Snacks, Baked, Mexican Party, High Tea Party, Cocktail Party, Oven] | 17Makes 17 sticks | Indian | cheese sticks recipe | eggless Indian cheese straw with wheat flour | homemade cheese sticks | with 34 amazing images. cheese sticks recipe | eggless Indian cheese straw with wheat flour | homemade cheese sticks is a snack which can be munched at any time of the day. Learn how to make eggless Indian cheese straw with wheat flour. To make cheese sticks, sieve the flour, add the salt and mustard powder and mix well. Rub the soft butter into the flour with your fingertips till the mixture resembles bread crumbs. Add the cheese. Gradually add ice-cold water (approx. 2 1/2 tablespoons) and make a semi stiff dough. Divide the dough into 2 equal portions. Roll out 1 portion of the dough to about 125 mm (5 inches) circle with about 6 mm. (¼") thickness using a little flour for rolling. Make strips by cutting the edges of the rolled dough circle into a square with a sharp knife. Cut into 250 mm. (5") long strips using a sharp knife. Use the remaining scrapings of the dough and another dough portion to make more sticks. You will get 17 sticks in all. Arrange the sticks on a greased baking tray and bake in a pre-heated oven at 180ºc (360°f) for 20 minutes, turning the sticks at 10 minutes. Cool completely and serve or store in an air-tight container. A crunchy and flavourful finger food made with a dough of whole wheat flour and cheese, these homemade cheese sticks are perfect to serve with a tangy or herby dip. Cheese gives this crispy snack a nice texture that is kind of flaky and crisp. Its cheesy flavour is also perfect to serve with tongue-tickling dips. Alternatively you can perk up the dough with your choice of herbs or spices, which will make the eggless Indian cheese straw with wheat flour sufficiently spicy to serve as a standalone snack with tea. The use of whole wheat flour in these cheese sticks place them a notch higher than the store bought ones. These are rich in fiber which is beneficial for the gut as compared to those sticks made with refined flour which ranks lower on nutrient scale. But beware, that these have appreciable quantity of butter as well. Tips for cheese sticks. 1. Store eggless Indian cheese sticks in an airtight container for 7 days. 2. Cheese straws is a perfect tiffin box snack for kids to take to school. 3. You must use ice-cold water to add to dough. 4. Rub the butter into the flour with your fingertips till the mixture resembles bread crumbs. 5. Note that the edges will crack while rolling and you will have to bring them together by pressing the palms of your hands gently inwards to compress the cracks. Also you will need to use extra whole wheat flour when the dough sticks while rolling. 6. You can add 1/4 tsp chilli powder to spice up eggless Indian cheese sticks. Enjoy cheese sticks recipe | eggless Indian cheese straw with wheat flour | homemade cheese sticks | with step by step photos. | [To make cheese sticks, sieve the flour, add the salt and mustard powder and mix well., Rub the soft butter into the flour with your fingertips till the mixture resembles bread crumbs., Add the cheese., Gradually add ice-cold water (approx. 2 1/2 tablespoons) and make a semi stiff dough. Divide the dough into 2 equal portions., Roll out 1 portion of the dough to about 125 mm (5 inches) circle with about 6 mm. (¼") thickness using a little flour for rolling., Make strips by cutting the edges of the rolled dough circle into a square with a sharp knife., Cut into 250 mm. (5") long strips using a sharp knife., Use the remaining scrapings of the dough and another dough portion to make more sticks. You will get 17 sticks in all., Arrange the sticks on a greased baking tray and bake in a pre-heated oven at 180ºc (360°f) for 20 minutes, turning the sticks at 10 minutes., Cool the cheese sticks completely and serve or store in an air-tight container.] | [Energy, 54 cal, Protein, 1.4 g, Carbohydrates, 5.7 g, Fiber, 0.9 g, Fat, 3 g, Cholesterol, 9.2 mg, Sodium, 51.2 mg] | cheese-sticks-eggless-indian-cheese-straw-with-wheat-flour-3102r |
| rcp42631 | Cheese Stuffed Vada Pav | Snacks | Veg | [grated processed cheese, oil, mustard seeds ( rai / sarson), curry leaves (kadi patta), asafoetida (hing), chopped garlic (lehsun), chopped ginger (adrak), chopped green chillies, mashed potatoes, turmeric powder (haldi), salt, chopped coriander (dhania), oil, besan (bengal gram flour), turmeric powder (haldi), salt, water, ladi pavs, mayonnaise, sukha lehsun ki chutney, grated processed cheese] | 20 mins | 20 mins | [Indian Cheese Recipes, Deep-fried Indian Starters, Evening Tea Snacks, One Dish Vegetarian Meals, Children's Day, Kids After School, Snack Recipes for Kids] | 4Makes 4 vada pavs | Indian | Here’s the cheese lover’s version of the ever-popular vada pav. The cheesy surprise at the core of the spicy potato vada and the use of mayonnaise along with the chutney make this recipe quite different from the classic vada pav. Make sure you assemble the Cheese Stuffed Vada Pav as soon as you deep fry the vadas, to enjoy the best flavour and cheesy mouth-feel. The crunch of the hot vada and the spiciness of the chutneys make this an ideal snack for the rainy season. Enjoy other recipes like the Baked Vada Pav or Pav Bhaji Sandwich | [Heat the oil in a broad non-stick pan and add the mustard seeds., When the seeds crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds., Add the garlic, ginger and green chillies and sauté on a medium flame for a few more seconds., Add the potatoes, salt and turmeric powder, mix well and cook for a minute, while stirring continuously., Add the coriander and mix well., Remove from the flame and keep aside to cool., Divide the mixture into 4 equal portions and shape each portion into a round., Flatten each round and place 2 tsp of cheese in the center., Bring all the sides together to seal it, and roll again to form a ball., Dip each vada in the prepared batter and deep-fry in hot oil till they turn golden brown in colour from all the sides. Drain on absorbent paper and keep aside., Slit a pav horizontally, apply 1 tsp of mayonnaise and ½ tsp of sukha lehsun ka chutney on both the inner sides. Place a hot vada on the lower mayonnaise-chutney side and sprinkle with 1 tsp of cheese evenly over it., Repeat step 1 to make 3 more cheese stuffed vada pavs., Serve immediately.] | [Energy, 210 cal, Protein, 6.3 g, Carbohydrates, 20.5 g, Fiber, 3.8 g, Fat, 11.4 g, Cholesterol, 6 mg, Sodium, 94.4 mg] | cheese-stuffed-vada-pav-42631r |
| rcp2600 | Cheese Toast, Indian Cheese Toast for Kids | Snacks | NA | [bread, grated processed cheese, chopped capsicum, tomato ketchup, butter, butter, tomato ketchup] | 10 mins | 0 mins | [American Breakfast, Quick breakfast, Quick Evening Snacks, Indian Snacks for Entertaining, Indian Cheese Recipes, Jain Snacks, Baked Snacks] | 5Makes 5 chilli cheese toasts | Jain | cheese toast recipe | cheese toast for kids | baked Indian cheese toast | with 16 amazing images. Cheese Toast with a steaming cup of hot chocolate is a perfect combination for a rainy day. Learn how to make cheese toast recipe | cheese toast for kids | baked Indian cheese toast | cheese toast is a delicious and popular snack or starter where a toast is prepared using creamy cheese, capsicum and tomato ketchup for flavouring the cheesy toast. Made with only a few ingredients. This incredibly delicious cheese toast is perfect to serve as a quick breakfast, brunch, as an evening snack or as a starter. Surely this cheesy flavoured toast will be liked by everyone in the family especially with the kids and adults. Make sure you serve this baked cheese toast as soon as you prepare it, to relish its fresh flavour, strong aroma of toasted spices and ideal texture. Tips to make cheese toast: 1. You can also use brown bread to make cheese toast. 2. You can add mixed herbs or oregano for the extra flavour. 3. Instead of green capsicum you can also use coloured capsicum. Enjoy how to make cheese toast recipe | cheese toast for kids | baked Indian cheese toast | with detailed step by step photos. | [To make the cheese toast, combine the cheese, capsicum, tomato ketchup and butter in a deep bowl and mix well., Spread the mixture evenly onto 5 bread slices., Grease a baking tray with butter., Place the bread slices on the baking tray., Bake in a preheated oven at 200°c (400°f) for 10 to 15 minutes., Cut the baked cheese toast diagonally into 2 equal pieces., Serve the cheese toast immediately.] | [Not Given] | cheese-toast-indian-cheese-toast-for-kids-2600r |
| rcp41955 | Cheese Vegetable Sandwich, Veg Cheese Sandwich On Tava | Snacks | NA | [bread, cheese slices, butter, butter, mashed potatoes, chopped onions, chopped capsicum, chopped tomatoes, chopped coriander (dhania), chopped green chillies, salt, tomato ketchup] | 15 mins | 15 mins | [Quick breakfast, Breakfast Sandwiches, Quick Evening Snacks, Indian Snacks for Entertaining, Indian Cheese Recipes, Evening Tea Snacks, Bread Snack] | 4Makes 4 sandwiches | Indian | cheese vegetable sandwich recipe | Indian mixed vegetable and cheese sandwich | veg cheese sandwich on tava | leftover bread recipe | with 25 amazing images. cheese vegetable sandwich recipe | Indian mixed vegetable and cheese sandwich | veg cheese sandwich on tava | leftover bread recipe is a snack with an unmistakable Indian touch. Learn how to make Indian mixed vegetable and cheese sandwich. To make cheese vegetable sandwich, divide the stuffing into 4 equal portions. Place 2 bread slices on a clean, dry surface, spread ½ tsp of butter on each bread slice. Spread a portion of the prepared stuffing on a buttered bread slice. Place a slice of cheese over the potato stuffing, cover it with another bread slice with the buttered side facing downwards and press it lightly. Apply ½ tsp of butter on it and spread it evenly. Heat 1 tsp of butter on a non-stick tava (griddle), place the prepared sandwich on it with the buttered side facing upwards and cook on a medium flame till both sides turn crispy and golden brown in colour. Repeat steps 2 to 5 to make 3 more sandwiches. Serve immediately with tomato ketchup. Simple though it sounds, the leftover bread recipe is a snack with a timeless appeal. Think quick snack and this is the first option that comes to your mind! No spice powder or dried herbs used and yet a scrumptious treat for a fun-loving foodie! Elegant and easy, this Indian mixed vegetable and cheese sandwich is made with a whole lot of colourful veggies held together with mashed potatoes and perked up with green chillies and coriander. A slice of cheese is definitely a delight to bite into further. It is very important to apply a generous layer of butter on the bread and to get the perfect veg cheese sandwich on tava, as it only makes it crispy but also lends a rich flavour and aroma to this sandwich. Enjoy it immediately after preparation with tomato ketchup. Tips to make cheese vegetable sandwich. 1. You can also use whole wheat bread slices. 2. Instead of finely chopped green chillies you can also use chilli flakes. 3. If you have a griller you can also cook the sandwich in a greased griller. Enjoy cheese vegetable sandwich recipe | Indian mixed vegetable and cheese sandwich | veg cheese sandwich on tava | leftover bread recipe | with step by step photos. | [To make cheese vegetable sandwich, divide the stuffing into 4 equal portions., Place 2 bread slices on a clean, dry surface, spread ½ tsp of butter on each bread slice., Spread a portion of the prepared stuffing on a buttered bread slice., Place a slice of cheese over the potato stuffing, cover it with another bread slice with the buttered side facing downwards and press it lightly. Apply ½ tsp of butter on it and spread it evenly., Heat 1 tsp of butter on a non-stick tava (griddle), place the prepared sandwich on it with the buttered side facing upwards and cook on a medium flame till both sides turn crispy and golden brown in colour., Repeat steps 2 to 5 to make 3 more sandwiches., Serve the cheese vegetable sandwich immediately with tomato ketchup.] | [Energy, 198 cal, Protein, 4.2 g, Carbohydrates, 30.3 g, Fiber, 1 g, Fat, 6.7 g, Cholesterol, 19.8 mg, Vitamin A, 421 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.8 mg, Vitamin C, 21.7 mg, Folic Acid, 9.3 mcg, Calcium, 27.8 mg, Iron, 0.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 68.2 mg, Potassium, 115.7 mg, Zinc, 0.2 mg] | cheese-vegetable-sandwich-veg-cheese-sandwich-on-tava-41955r |
| rcp42974 | Cheese Vegetable Slider | null | null | null | null | null | null | null | null | null | null | null | cheese-vegetable-slider-42974r |
| rcp41513 | Cheese, Leek and Dill Muffin, Savoury Muffin | null | null | null | null | null | null | null | null | null | null | null | cheese-leek-and-dill-muffin-savoury-muffin-41513r |
| rcp41296 | Cheese, Olive and Jalapeno Toast | Snacks | NA | [bread, soft butter, grated mozzarella cheese, cheese spread, chopped black olives, chopped jalapenos, dried mixed herbs, milk, salt] | 15 mins | 0 mins | [Indian Snacks for Entertaining, Baked Snacks, Evening Tea Snacks, Indian Toast recipes, Toast Sandwich, Christmas, Father's Day] | 6Makes 6 toasts | Indian | Crisp, buttered toasts topped with an attractive combination of cheese, olives and jalapeno are sure to make you drool! The cheese melts upon baking, coating the other ingredients in a truly irresistible way. A dash of herbs adds to the appeal of the Cheese, Olive and Jalapeno Toast, by giving it not just an awesome flavour but also a fabulous aroma that fills the kitchen as the toast bakes in the oven. Try your hand at other baked delights like the Mixed Vegetable Open Toast and the Oats Moong Toast. Enjoy how to make Cheese, Olive and Jalapeno Toast recipe with detailed step by step photos and video below. | [To make cheese, olive and jalapeno toast, spread ½ tsp butter on each slice and place it on a greased baking tray, with the buttered side facing upwards, and bake it in a pre-heated oven at 200°c (400°f) for 10 minutes or till they turn crisp., Remove the bread slices, turn over and spread little mixture evenly over each slice., Place all the bread slices again on a baking tray with the mixture side facing upwards. Bake again in a pre-heated oven at 200°c (400°f) for 15 minutes., Serve immediately.] | [Energy, 121 cal, Protein, 5.3 g, Carbohydrates, 11.7 g, Fiber, 0.2 g, Fat, 5.8 g, Cholesterol, 14.8 mg, Sodium, 230.2 mg] | cheese-olive-and-jalapeno-toast-41296r |
| rcp33092 | Cheese, Onion and Green Peas Pulao | Lunch | NA | [grated processed cheese, chopped onions, green peas, long grained rice (basmati), oil, cumin seeds (jeera), clove (laung / lavang), cinnamon (dalchini), bayleaf (tejpatta), green chilli paste, salt, chopped coriander (dhania)] | 10 mins | 11 mins | [Indian Tiffin Box, Lunch box, Dabba, Pulaos, Indian Party, Western Party, Pressure Cooker, Quick Pressure Cooker, Kids Tiffin Box] | 4Makes 4 servings | Indian | cheese onion green pea pulao recipe | kids tiffin cheese matar pulao | cheesy green peas pulao | with amazing 25 images. cheese onion green pea pulao is a unique tiffin that your kid is sure to love! Children are generally very fond of the flavour and texture of cheese, but sometimes parents find it challenging to pack cheese-based foods in the snack box as it tends to get chewy. But, this cheese onion green pea pulao is a delightful option, which stays fresh in a tiffin box for five hours! Moreover, it has an interesting mix of ingredients ranging from rice and green peas to grated cheese, which makes it tasty and wholesome too. cheesy green peas pulao makes it easy to add veggies to your kiddos meal which he/she might throw tantrums to consume. We have used the most basic ingredients in preparing cheesy pulao so you will not need to rush to a supermarket if your pantry is well maintained. I also make it for dinner, as it works best as a one meal dish and is tummy filling. To make cheese pea pulao, we have soaked basmati rice for half and hour. Further, to make it, we have taken oil in a non-stick pan. You can use ghee or butter. Add cumin seeds, clove, cinnamon and bay leaves. Cook until aromatic. The whole spices add and enhance the flavor of the pulao. If you kids do not like it, you can discard once the dish is prepared. Next we have added onion and green chilli paste, cooked them and add soaked rice. Saute the rice and make sure it doesn’t stick to bottom of the pan. Add green peas and water. Cover and cook for 5 mins while stirring occasionally, do not leave it unattended in case burns. Add cheese and coriander for refreshing flavors, gently mix. Serve cheese matar pulao hot and if packing for tiffin cool a little. Serve cheese onion matar pulao with Indian curry or pickles, roasted papad or any raita that you wish to. For the short break tiffin you can pack Khakhra Chivda and Healthy No Bake Cookies. Enjoy cheese onion green pea pulao recipe | kids tiffin cheese matar pulao | cheesy green peas pulao | with detailed step by step photos and video below. | [To make cheese onion green pea pulao, heat the oil in a deep pan, add the cumin seeds, clove, cinnamon and bayleaf and sauté on a medium flame for a minute., Add the onions and green chilli paste and sauté on a medium flame for 1 to 2 minutes., Add the rice and sauté on a medium flame for 1 to 2 minutes., Add the green peas, salt and 2½ cups of hot water, mix well and cover and cook on a slow flame for 5 minutes, while stirring occasionally., Add the cheese and coriander, mix gently and cook on medium flame for 1 minute, while stirring occasionally., Serve the cheese onion green pea pulao, hot or cool slightly and pack in a tiffin box.] | [Energy, 305 cal, Protein, 9.5 g, Carbohydrates, 49.2 g, Fiber, 2.6 g, Fat, 7.8 g, Cholesterol, 15 mg, Sodium, 195 mg] | cheese-onion-and-green-peas-pulao-33092r |
| rcp41916 | Cheesecake Brownie, Eggless Cheesecake Brownie | NA | NA | [melted dark chocolate, melted butter, brown sugar, castor sugar, curd (dahi), vanilla extract, plain flour (maida), baking soda, baking powder, cream cheese, cream, castor sugar, curd (dahi), vanilla extract, cornflour] | 15 mins | 0 mins | [American Ice - Creams & Deserts, Cheesecake, Indian style Eggless Cakes, Raksha - Bandhan, Christmas, Children's Day, Valentines Day Indian recipes] | 9Makes 9 pieces | Indian | eggless cheesecake brownie recipe | chocolate cheesecake brownie | Indian style cheesecake brownies | with 40 amazing images. Each bite of chocolate cheesecake brownie fills your mouth with an intensely rich combination of sweetened cream cheese and deep-dark chocolate. Learn how to make eggless cheesecake brownie recipe | chocolate cheesecake brownie | Indian style cheesecake brownies | The cheesecake brownie is unlike any other dessert you have ever tasted before. The slight tang of cream cheese really compliments that chocolate flavor and makes for a balanced bite. These are moist, melt-in-the-mouth, decadent brownies which will win your heart with the luxuriant taste of cream cheese and dark chocolate. You'll love these delicious eggless cheesecake brownie with a rich, fudgy chocolate base and a light, perfectly sweet cheesecake topping swirled with chocolate. This delicious treat is ideal to serve at a high-tea, where it’s sure to steal everybody’s heart just like it did yours. Tips to make cheesecake brownie: 1. After baking chill the cheesecake brownie and then cut into pieces. 2. Use sharp knife to cut the cheesecake. Enjoy eggless cheesecake brownie recipe | chocolate cheesecake brownie | Indian style cheesecake brownies | with detailed step by step photos. | [To make eggless cheesecake brownie, in a deep bowl combine melted butter and melted dark chocolate. Whisk well., Add fresh curd, brown sugar, castor sugar and vanilla extract and whisk well., Sieve in the plain flour, baking soda and baking powder and fold gently using a spatula., Remove 1 tbsp brownie batter in a small bowl, add ½ tbsp hot water and keep aside., Transfer the brownie mixture into a lined baking tray of 5” by 5 “and spread it evenly. Keep aside., In a deep bowl, whisk cream cheese until soft. Add castor sugar, curd, whip cream, vanilla extract, and corn flour. Whisk well until smooth., Pour this cream cheese mixture over the brownie mixture and spread it evenly using a spatula., Put the dollops of brownie-water mixture over the cream cheese mixture and make a swirl design using a skewer., Bake it in a pre-heated oven at 170°c (350°f) for 35 minutes., Remove and cool slightly. Refrigerate for 1 hour and then cut into 9 equal pieces., Serve eggless cheesecake brownie or use as required.] | [Energy, 191 cal, Protein, 3.9 g, Carbohydrates, 11.1 g, Fiber, 0.1 g, Fat, 16.3 g, Cholesterol, 27 mg, Sodium, 123.2 mg] | cheesecake-brownie-eggless-cheesecake-brownie-41916r |
| rcp41759 | Cheeselings Bhel | Snacks | NA | [cheeslings, chopped onions, chopped tomatoes, chopped raw mangoes, chopped green chillies, crushed papdi, pomegranate (anar), chaat masala, lemon juice, chopped coriander (dhania), sev] | 15 mins | 0 mins | [Quick Evening Snacks, Indian Snacks for Entertaining, Chaat, Evening Tea Snacks, Indian Party, High Tea Party, Kids After School] | 4Makes 4 servings | Indian | cheeselings bhel recipe | chatpata cheeseling bhel | cheese namak para chaat | with 13 amazing images. Cheeselings served in a different way – turn it into bhel which gets ready in just 5 minutes. Learn how to make cheeselings bhel recipe | chatpata cheeseling bhel | cheese namak para chaat | cheeslings bhel is a snack that brings back childhood memories for many. It is a delicious treat that has withstood the test of time, continuing to be a favourite across generations. In this unique chatpata cheeseling bhel, we have used cheeslings to make a scrumptious sukha bhel. The typical chaat ingredients like papdi and chaat masala come together with crunchy and juicy veggies and fruits to make this cheeslings sukha bhel a grand success with young and old alike. Don’t forget to squeeze a little lemon juice on the mix because it gives you the perfect flavour! Tips to make cheeselings bhel: 1. To make geela cheeseling bhel, add lehsun ki chutney and meetha chutney. 2. Serve immediately or else it will turn soggy. 3. You can also toss in some sprouts. Enjoy cheeselings bhel recipe | chatpata cheeseling bhel | cheese namak para chaat | with step by step images. | [To mke cheeselings bhel, combine all the ingredients in a deep bowl and toss well., Serve the cheeselings bhel immediately.] | [Energy, 204 cal, Protein, 3.4 g, Carbohydrates, 27.6 g, Fiber, 0.8 g, Fat, 8.9 g, Cholesterol, 0 mg, Sodium, 3.9 mg] | cheeselings-bhel-41759r |
| rcp36957 | Cheesy Baked Rice with Vegetables | NA | NA | [cooked rice (chawal), butter, milk, salt, butter, chopped onions, plain flour (maida), chopped green chillies, milk, salt, freshly ground black pepper (kalimirch), boiled mixed vegetables, grated processed cheese, grated processed cheese] | 20 mins | 12 mins | [International Favourites, Baked, Western Party, Oven, Non-stick Pan] | 2Makes 2 servings | NA | This Cheesy Baked Rice with Vegetables is surely a big hit for parties. Rice cooked in butter gives a very nice taste and aroma to this recipe. Vegetables with rice and cheese baked to perfection is definately a filling meal. | [Heat the butter in a broad non-stick pan, add the rice, milk and salt, mix well and cook on a medium flame for a minute., Mash the butter-rice mixture using a potato masher and cook on a medium flame for another 1 to 2 minutes. Keep aside., Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the plain flour, mix well and sauté on a medium flame for 1 more minute., And the green chillies and milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Add the salt and pepper, mix well and cook on a medium flame for another 1 minute, while stirring continuously., Add the mixed vegetables and cheese, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Remove from the flame and keep aside., Just before serving, put the prepared butter-rice mixture at the bottom of a 150 mm. (6”) baking dish, and spread it evenly with the back of a spoon., Pour the vegetable sauce on top and spread it evenly with the back of the spoon., Sprinkle cheese on top and bake in a pre-heated oven at 200°c (400°f). For 15 to 20 minutes., Serve immediately., Before layering and baking, if the rice and the vegetable sauce is a little dry, add 2 tbsp of milk to it and mix well.] | [Energy, 678 cal, Protein, 20.4 g, Carbohydrates, 59.7 g, Fiber, 6.3 g, Fat, 35.3 g, Cholesterol, 105 mg, Sodium, 516.3 mg] | cheesy-baked-rice-with-vegetables-36957r |
| rcp41188 | Cheesy Baked Zucchini Fries | Snacks | NA | [parmesan cheese powder, zucchini fingers, bread crumbs, freshly ground black pepper (kalimirch), salt, plain flour (maida), milk, chipotle sauce] | 15 mins | 0 mins | [Cuisine, Course, Cooking Basics, Equipment, Kids Recipes, American, Starters / Snacks] | 4Makes 4 servings | American | This snack is a cheese-lover’s dream come true! Unpeeled zucchini fingers are coated excitingly with cheese and breadcrumbs, and baked in an oven till it acquires a uniquely cheesy crispness! It is basically the kind of snack that is both crisp and chewy, an amazing texture that everybody loves. To make these Cheesy Baked Zucchini Fries, we have suggested parmesan cheese powder, but you can also use freshly grated parmesan cheese. Serve this as an appetizer or evening snack, with Chipotle Sauce . | [Combine the bread crumbs, cheese powder, pepper powder and salt in a deep bowl, mix well and keep aside., Dip each zucchini finger in the plain flour, then in the milk and finally roll in the bread crumbs mixture till they are coated from all the sides., Place them on a butter paper, then place on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 25 minutes, turn them over and cook on another side for 15 minutes., Serve immediately with chipotle sauce.] | [Energy, 127 cal, Protein, 4.7 g, Carbohydrates, 22 g, Fiber, 0.8 g, Fat, 2 g, Cholesterol, 0 mg, Vitamin A, 86.9 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.8 mg, Vitamin C, 12.6 mg, Folic Acid, 22.6 mcg, Calcium, 68.3 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 13.3 mg, Potassium, 230.3 mg, Zinc, 0.3 mg] | cheesy-baked-zucchini-fries-41188r |
| rcp41453 | Cheesy Bellpepper and Jalapeno Canape | Snacks | NA | [bread slices, butter, grated processed cheese, red yellow green, chopped jalapenos, boiled sweet corn kernels (makai ke dane), chopped onions, salt] | 15 mins | 0 mins | [Quick Evening Snacks, Indian Snacks for Entertaining, Evening Tea Snacks, Italian Party, High Tea Party, Western Party, Cocktail Party] | 10Makes 10 canapes | Indian | Canapés are amongst the best choices you can make, to serve as starters at parties, because the dainty roundels are handy to serve and look so appetizing that nobody can refuse one! In this mouth-watering version, the canapés are topped with colourful bell peppers, crunchy onions, juicy sweet corn and yummy jalapenos. A good dose of cheese gives the topping a luscious mouth-feel and indulgent flavour too. Mix the topping well with your hands before placing it on the bread roundels, and make sure you serve the Cheesy Bell Pepper and Jalapeno Canapé immediately after baking, while the cheese is still gooey. You can also try other nice canapés like the Mushroom Canapes and the Parsley and Parsley and Cottage Cheese Canapes . | [Combine all ingredients in a deep bowl and mix very well., Divide the mixture into 10 equal portions. Keep aside., Cut the bread slices into approx. 62 mm. (2 1/2") diameter rounds with a cookie cutter., Place the bread roundels on a greased baking tray and apply a little butter on each bread roundels., Bake in pre-heated oven at 200°c (400°f) for 5 to 7 minutes, or till they turn light brown., Spread a portion of the mixture on each toasted bread roundel., Bake again in a preheated oven at 200°c (400°f) for 5 to 7 minutes or till the cheese melts., Serve immediately.] | [Energy, 90 cal, Protein, 3.3 g, Carbohydrates, 12.9 g, Fiber, 0.3 g, Fat, 2.9 g, Cholesterol, 0 mg, Vitamin A, 91.5 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 8.9 mg, Folic Acid, 1.7 mcg, Calcium, 51.9 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 12.9 mg, Potassium, 14.9 mg, Zinc, 0 mg] | cheesy-bellpepper-and-jalapeno-canape-41453r |
| rcp33980 | Cheesy Bread Fingers, No Knead Cheese Bread Fingers | Snacks | NA | [grated processed cheese, bread, soft butter, mustard (rai / sarson) powder, salt, chilli powder] | 5 mins | 0 mins | [Italian Starters, Soup Accompaniments, Quick Evening Snacks, Indian Snacks for Entertaining, Indian Cheese Recipes, Evening Tea Snacks, Bread Snack] | 12Makes 12 fingers | Indian | cheesy bread fingers recipe | Indian style cheese fingers | no knead cheese bread fingers | quick party starter | with 19 amazing images. cheesy bread fingers recipe | Indian style cheese fingers | no knead cheese bread fingers | quick party starter is an enjoyable bread delicacy which is ready within a few minutes. Learn how to make Indian style cheese fingers. To make cheesy bread fingers, combine the butter, cheese, mustard powder, salt and pepper in a bowl and mix very well. Divide the topping into 4 equal portions and keep aside. Place the bread slices on a dry, surface and spread a portion of the topping evenly over each bread slice. Sprinkle a little chilli powder over each bread slice. Bake in a pre-heated oven at 200°c (400°f) for 8 to 10 minutes or till the cheese melts and the toast is crisp. Cool slightly and cut each toast into 3 equal pieces vertically. Serve immediately. Scrumptious all the way through, these Indian style cheese fingers are a perfect accompaniment for soups. Bread, coated with a luscious topping of mustard flavoured cheese and butter, is toasted in an oven till the cheese melts and coats the crisp and crunchy toast. Indeed, you will enjoy this wonderful but easy-to-makequick party starter thoroughly. One thing you need to take care of, is that this cannot be made in advance and stored till soup-time. It has to be served soon after it is out of the oven. While you can buy bread from the market, when time permits make your own bread loaf at home and then go ahead and make no knead cheese bread fingers. It is a whole experience in itself to master making bread at home. Tips for cheesy bread fingers. 1. If you want to enjoy a spicy starter, add ½ tsp finely chopped green chillies to the cheese mixture. 2. We have used only processed cheese in this recipe. For a gooey mouthfeel, you can use a combination of processed cheese and mozzarella cheese. Enjoy cheesy bread fingers recipe | Indian style cheese fingers | no knead cheese bread fingers | quick party starter | with step by step photos. | [Combine the butter, cheese, mustard powder, salt and pepper in a bowl and mix very well., Divide the topping into 4 equal portions and keep aside., Place the bread slices on a dry, surface and spread a portion of the topping evenly over each bread slice., Sprinkle a little chilli powder over each bread slice., Bake in a pre-heated oven at 200°c (400°f) for 8 to 10 minutes or till the cheese melts and the toast is crisp., Cool slightly and cut each toast into 3 equal pieces vertically., Serve immediately.] | [Energy, 48 cal, Protein, 1.7 g, Carbohydrates, 3.8 g, Fiber, 0 g, Fat, 2.9 g, Cholesterol, 0 mg, Vitamin A, 77.7 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 0 mg, Folic Acid, 0 mcg, Calcium, 40.2 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 16.5 mg, Potassium, 0.5 mg, Zinc, 0 mg] | cheesy-bread-fingers-no-knead-cheese-bread-fingers-33980r |
| rcp22727 | Cheesy Bread Strips | NA | NA | [bread, grated processed cheese, tabasco sauce] | 2 mins | 0 mins | [Indian Cheese Recipes, Bread Snack, Baked, Cocktail Party, Fondue Party, Oven] | 12Makes 12 bread strips | Indian | A delicious finger food with the dominant flavour of cheese tinged with Tabasco sauce! Crisp-baked strips of bread are enrobed in grated cheese, drizzled with sauce, and baked again for the topping to fuse with the bread, resulting in lip-smacking Cheesy Bread Strips that are perfect to serve at parties. | [Cut each bread slice into 3 equal strips lengthwise to get 12 strips., Place the bread strips on a baking tray and bake them in a pre-heated oven at 180°c (360°f) for 8 minutes., Sprinkle ½ tbsp of cheese evenly on each strip and put a few drops of tabasco sauce over it and again bake in a pre-heated oven at 180°c (360°f) for another 5 minutes., Serve immediately with a dip of your choice.] | [Energy, 32 cal, Protein, 1.6 g, Carbohydrates, 3.7 g, Fiber, 0 g, Fat, 1.2 g, Cholesterol, 0 mg, Vitamin A, 12.3 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 0 mg, Folic Acid, 0 mcg, Calcium, 36.3 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0 mg, Potassium, 0 mg, Zinc, 0 mg] | cheesy-bread-strips-22727r |
| rcp4848 | Cheesy Broccoli Stuffed Mushrooms | Snacks | NA | [grated processed cheese, grated broccoli, mushrooms (khumb), butter, chopped onions, chopped garlic (lehsun), chopped green chillies, salt] | 20 mins | 6 mins | [Italian Starters, Italian Appetizers, Quick Evening Snacks, Indian Snacks for Entertaining, Evening Tea Snacks, Baked, Christmas] | 14Makes 14 pieces | Indian | cheesy broccoli stuffed mushrooms recipe | broccoli cheese stuffed mushrooms | broccoli stuffed mushrooms | broccoli cheese stuffed mushroom caps | with 15 amazing images. cheesy broccoli stuffed mushrooms recipe | broccoli cheese stuffed mushrooms | broccoli stuffed mushrooms | broccoli cheese stuffed mushroom caps is a cheesy treat that pampers you with every mouthful! Learn how to make broccoli stuffed mushrooms. To make cheesy broccoli stuffed mushrooms, remove and discard the stems from the mushrooms. Wash the mushroom caps and keep aside. Heat the butter in a broad non-stick pan add the onions, garlic and green chillies and sauté on a medium flame for 2 minutes. Add the broccoli and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Switch of the flame, add the cheese and mix well. Divide the mixture into 14 equal portions. Stuff a portion of the prepared mixture into each mushroom cavity. Place them on a greased baking tray and bake them in a pre-heated oven at 200°c (400°f) for 10 minutes. Serve immediately. This broccoli cheese stuffed mushroom caps sure transforms broccoli and mushrooms into an exotic, totally irresistible treat! Mushrooms are stuffed with a yummy mixture of broccoli, cheese and other taste-giving ingredients, and baked to perfection to get a fabulous snack, with a yummy texture and outta-this-world flavour. Serve the broccoli stuffed mushrooms as a starter, or as a tea-time snack on a special day. The cruncy, yet gooey texture of the filling of onions and broccoli interspersed with tinge of green chillies and garlic excites the palate. Few other mushroom based recipes that make eccellent starters and snacks - Mushrooms Stuffed with Paneer, Mushroom and Peas in Barbeque Sauce, Mushroom and Tomato Snack, Mushroom On Toast, Mushroom Olive Crostini, Mushroom Balls, Onion, Cheese Stuffed Mushrooms, Peas and Mushroom on Cream Crackers , Creamy Mushroom Tartlets, Sizzling Mushrooms and Stuffed Mushroom Buns. Tips for cheesy broccoli stuffed mushrooms. 1. When buying fresh button mushrooms, select mushrooms that are intact and firm, with tightly closed cap. Avoid mushrooms that are wrinkled, slimy, ragged, or spotted. 2. Make the mixture just before stuffing the mushrooms. If you make it in advance, it might turn lumpy. 3. Serve immediately on baking. Enjoy cheesy broccoli stuffed mushrooms recipe | broccoli cheese stuffed mushrooms | broccoli stuffed mushrooms | broccoli cheese stuffed mushroom caps | with step by step photos. | [Remove and discard the stems from the mushrooms. Wash the mushroom caps and keep aside., Heat the butter in a broad non-stick pan add the onions, garlic and green chillies and sauté on a medium flame for 2 minutes., Add the broccoli and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally., Switch of the flame, add the cheese and mix well., Divide the mixture into 14 equal portions., Stuff a portion of the prepared mixture into each mushroom cavity., Place them on a greased baking tray and bake them in a pre-heated oven at 200°c (400°f) for 10 minutes., Serve the cheesy broccoli stuffed mushrooms immediately.] | [Energy, 13 cal, Protein, 0.7 g, Carbohydrates, 1 g, Fiber, 0.2 g, Fat, 0.8 g, Cholesterol, 2.5 mg, Sodium, 22.1 mg] | cheesy-broccoli-stuffed-mushrooms-4848r |
| rcp871 | Cheesy Cauliflower Paratha | Dinner | Veg | [whole wheat flour (gehun ka atta), plain flour (maida), salt, oil, whole wheat flour (gehun ka atta), grated cauliflower, chopped onions, diced mozzarella cheese, ginger (adrak), chopped green chillies, chopped coriander (dhania), chaat masala, salt freshly ground black pepper (kalimirch), whole wheat flour (gehun ka atta), butter] | 15 mins | 20 mins | [Punjabi roti recipes | Punjabi parathas, Breakfast Theplas, Parathas, One Dish Vegetarian Meals, One Meal Dinner, Stuffed Veg Parathas, All-in-one Parathas, Indian Tawa] | 6Makes 6 parathas | Punjabi | cheesy cauliflower paratha recipe | cauliflower cheese lifafa paratha | gobi cheese paratha | with 31 amazing images. Craving a cheesy, veggie-filled flatbread? Look no further than these delightful cheesy cauliflower parathas! Learn how to make recipe | cheesy cauliflower paratha recipe | cauliflower cheese lifafa paratha | gobi cheese paratha | cheesy cauliflower paratha is a delectable twist on the traditional Indian flatbread, infused with the creamy goodness of cheese and the satisfying crunch of cauliflower. This gobi cheese paratha combines the comforting flavors of cauliflower and cheese with the satisfying texture of a paratha. Cheesy cauliflower filling stuffed in the normal whole wheat roti dough sealed like an envelope and further cooked with butter till perfection. Serve these cheesy cauliflower parathas hot off the griddle with a dollop of yogurt or a tangy pickle for a satisfying meal that's bursting with flavor and cheesy goodness. Perfect for vegetarians, it offers a delightful textural contrast and a burst of cheesy goodness in every bite. You can also try palak paneer lifafa paratha or Chinese lifafa paratha. pro tips to make cheesy cauliflower paratha: 1. For an extra layer of flavor and richness, cook the parathas in ghee instead of oil or butter. Ghee adds a nutty aroma and complements the cheese beautifully. 2. Instead of diced mozzarella cheese you can use grated processed cheese to make this recipe. 3. Make sure to apply the wheat flour paste properly to seal the paratha. Enjoy cheesy cauliflower paratha recipe | cauliflower cheese lifafa paratha | gobi cheese paratha | with detailed step by step photos. | [Combine the whole wheat flour, plain flour, salt and oil in a deep bowl., Knead into a soft dough using ¾ cup of water. Cover the dough with a lid and keep aside., To make cheesy cauliflower paratha, in a small bowl add wheat flour and approx. 5 tbsp of water and whisk well to make a thick paste. Keep aside., Divide the dough into 6 equal portions., Roll a portion of the dough into a 220 mm. (9 inch) diameter circle using a little whole wheat flour for rolling., Place a portion of the cheesy cauliflower stuffing in the centre of the circle., Fold 2 opposite corners of the circle over the filling, overlapping them slightly., Now apply little prepared wheat flour paste using a brush. Now fold the remaining 2 sides of the circle to seal the stuffing well and form an envelope., Heat a non-stick tava (griddle) and cook the paratha, using 1 tsp butter, till golden brown spots appear on both the sides., Repeat steps 3 to 7 to make 5 more parathas., Serve cheesy cauliflower paratha immediately.] | [Energy, 158 cal, Protein, 6.2 g, Carbohydrates, 21.1 g, Fiber, 3 g, Fat, 5.8 g, Cholesterol, 12.9 mg, Sodium, 184.5 mg] | cheesy-cauliflower-paratha-871r |
| rcp2373 | Cheesy Cauliflower Soup | NA | NA | [cauliflower florets, chopped onions, chopped potatoes, grated processed cheese, white sauce, fresh cream, salt freshly ground black pepper (kalimirch)] | 15 mins | 30 mins | [Thick / Creamy Indian Soups, Boiled Indian recipes, Western Party, Pressure Cooker, Deep Pan] | 8Makes 8 servings | Indian | Cauliflower, potatoes and onions make a winning combination, whether they come together in a pulao, a subzi, a sandwich or soup! The Cheesy Cauliflower Soup relies on this foolproof combination yet again, to create a sumptuous soup that gets a rich texture and flavour by using white sauce, cheese and fresh cream. As always, pepper provides a fitting finishing touch, which enhances as well as balances the rich flavour of the soup with its earthy aroma. | [Combine the cauliflower, onions, potatoes and 3 ½ cups of water in a pressure cooker and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Allow it to cool completely and blend in a mixer to a smooth mixture., Transfer to a deep pan, add the cheese, white sauce, fresh cream, salt and pepper, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally., Serve hot.] | [Energy, 115 cal, Protein, 3.3 g, Carbohydrates, 11 g, Fiber, 1.2 g, Fat, 5.7 g, Cholesterol, 0 mg, Vitamin A, 158.9 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.6 mg, Vitamin C, 16.6 mg, Folic Acid, 7 mcg, Calcium, 108.9 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 37.4 mg, Potassium, 141.3 mg, Zinc, 0.3 mg] | cheesy-cauliflower-soup-2373r |
| rcp894 | Cheesy Chocolate and Fruit Cake | NA | NA | [bourbon marie biscuits, melted butter, fresh cream, powdered sugar, gelatine, curds (dahi), vanilla ice-cream, chopped plain chocolate, orange segments, cherries, orange sauce] | 20 min. | 0 mins | [Chocolate Dessert, Cakes, Western Party] | 6Serves 6. | NA | Light and fluffy, it tastes delicious with orange sauce. It is also easy to prepare. | [Mix the biscuits and butter and press the mixture evenly into a 175 or 200 mm. diameter loose bottom cake tin., Place in the refrigerator until firm., Beat the cream with the sugar until thick. Keep aside half the sweetened cream for decoration., Mix the gelatin in 1/2 teacup of cold water and warm on a slow flame until it dissolves., Mix the gelatin, curds and half the sweetened cream and add to the ice-cream., Place the vessel over warm water and stir until it beocmes a smooth sauce., Pour the above filling over the biscuit crust and put in the refrigerator until set., Put the chocolate pieces in a small vessel. Place this vessel over boiling water and stir until the chocolate has melted. Add a little water, if needed., Remove the cake from the tin, spread the melted chocolate, pipe the balance sweetened cream in the centre and decorate with orange segments and cherries., Serve hot.] | [Energy, 362 cal, Protein, 3.6 g, Carbohydrates, 32.2 g, Fiber, 0 g, Fat, 25.7 g, Cholesterol, 20.1 mg, Sodium, 74.5 mg] | cheesy-chocolate-and-fruit-cake-894r |
| rcp42420 | Cheesy Corn and Carrot Sandwich, Travel Sandwich | BreakFast | NA | [bread slices, grated carrot, chopped capsicum, boiled corn (makai ke dane), cheese spread, chopped green chillies, salt] | 15 mins | 0 mins | [Breakfast Sandwiches, High Tea Party, Picnic Sandwiches, Indian Travel Food Sandwiches] | 8Makes 8 sandwiches | Indian | Corn and carrot, everybody’s favourite ingredients, team up to make this wonderful, please-all sandwich. While both are yummy ingredients, they are both mildly sweet, so we have added capsicum and green chillies for a touch of spice, and of course, a lot of cheese to spruce up the sandwich! The Cheesy Corn and Carrot Sandwich is an ideal travel sandwich, not only because everyone loves it, but also because it stays good for five hours if properly cooled, wrapped in aluminium foil and stored in an airtight container. It is also very important to use fresh bread to make your sandwich. We have not trimmed the edges of the bread, but you can do so if you wish. You can also try other sandwiches like Cream Cheese Sandwich or Tricolor Sandwiches . | [Divide the filling into 8 equal portions. Keep aside., Put a portion of the prepared filling on a bread slice and spread it evenly., Cover it with another bread slice and press it lightly., Repeat steps 2 and 3 to make 7 more sandwiches., Cut each sandwich diagonally into 2 using a sharp knife., Pack each sandwich individually into an aluminium foil and place them in an air-tight container. Use as required.] | [Energy, 156 cal, Protein, 5.4 g, Carbohydrates, 25.7 g, Fiber, 0.6 g, Fat, 3.6 g, Cholesterol, 11.6 mg, Sodium, 238.1 mg] | cheesy-corn-and-carrot-sandwich-travel-sandwich-42420r |
| rcp1711 | Cheesy Corn and Onion Toast | Snacks | NA | [butter, chopped onions, chopped green chillies, plain flour (maida), milk, boiled sweet corn kernels (makai ke dane), salt, freshly ground black pepper (kalimirch), bread, coloured capsicum strips, grated processed cheese, dried oregano, dry red chilli flakes (paprika), tomato] | 10 mins | 4 mins | [French Starters, American Burgers / Grills, Indian Snacks for Entertaining, Evening Tea Snacks, Bread Snack, Indian Toast recipes, Christmas] | 4Makes 4 toasts | Indian | cheesy corn and onion toast recipe | veg cheese corn toast | Indian cheese corn masala toast | with 26 amazing images. cheesy corn and onion toast recipe | veg cheese corn toast | Indian cheese corn masala toast is a lip-smacking snack which shows how a simple snack can turn exotic! Learn how to make veg cheese corn toast. You will love the veg cheese corn toast not just for its cheesy flavour but also the interesting blend of textures. Sautéed onions, green chillies and corn are held together by a white sauce like paste, which makes it easy to apply the topping on the toast and also imparts a rich flavour. Further grated cheese adds to the richness of this Indian cheese corn masala toast, but the smart move here is the use of colourful raw capsicum strips, which imparts a wonderful crispness and a sharp taste to the whole arrangement. The finish touch of oregano and chilli flakes ranks the snack a blockbuster lending a pizza like flavour and aroma. Remember to make the corn mixture just before baking and also serve the cheese corn masala toast immediately upon baking, to enjoy the luscious molten cheese. Tips to make cheesy corn and onion toast. 1. You can also use brown bread slice instead of white bread slices. 2. Serve it immediately or else it will turn soggy. 3. You can use mozzarella cheese instead of processed cheese. 4. Kids can also enjoy this just reduce the chillies and add little more cheese. Enjoy cheesy corn and onion toast recipe | veg cheese corn toast | Indian cheese corn masala toast | with step by step photos. | [Heat the butter in a broad non-stick pan, add the onions and green chillies and sauté on a medium flame for 1 minute., Add the plain flour and sauté on a medium flame for a few seconds., Add the milk, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Add the corn, salt and pepper and mix well., Divide the mixture into 4 equal portions. Keep aside., Place all the bread slices on a clean, dry surface and spread a portion of the mixture evenly over each bread slice., Place a few coloured capsicum strips and sprinkle 1 tbsp of cheese evenly over each bread slice., Finally sprinkle ¼ tsp oregano and a little chilli flakes evenly over each bread slice., Bake them in a pre-heated oven at 200°c (400°f) for 8 to 10 minutes or till crisp., Serve immediately with tomato ketchup.] | [Energy, 134 cal, Protein, 5.6 g, Carbohydrates, 17.5 g, Fiber, 0.6 g, Fat, 4.9 g, Cholesterol, 14.9 mg, Sodium, 124.8 mg] | cheesy-corn-and-onion-toast-1711r |
| rcp30820 | Cheesy Corn and Spinach Pizza | NA | NA | [whole wheat flour (gehun ka atta), boiled sweet corn kernels (makai ke dane) crushed, chopped spinach (palak), wheat germ, salt, tomatoes, butter, chopped onions, chopped garlic (lehsun), dried oregano, sugar, salt, grated mozzrella cheese] | | | [Indian Cheese Recipes, Indian Birthday Party, Kids After School, Kids High Energy Indian Foods] | 7Makes 7 mini pizzas. | Indian | Who would have thought that pizzas, which are normally categorized as junk food, can be easily transformed into a healthy dish by using corn and spinach Rotis instead of the unhealthy pizza base that is made with refined flour (Maida)! Also, cheese and corn help perk up the flavour along with pizza sauce. Wheat germ enhances immunity as it is rich in vitamin E, a natural antioxidant that fights disease-causing germs. | [Combine all the ingredients together in a bowl and knead into a soft dough using water as required. Keep aside covered with a wet muslin cloth., Knead again and divide the dough into 7 equal portions and roll out each portion into 75 mm (3") diameter roti. Alternatively cut into desired shapes using different cookie cutters as shown in the picture., Heat a non-stick pan and cook each roti lightly till brown spots appear on both the sides. Keep aside., Boil a vesselful of water, add the tomatoes and simmer for 10 minutes., Remove the skin and blend in a mixer to a smooth purée. Keep aside., Heat the butter in a non-stick pan, add the onions and garlic and sauté for at least 5 minutes., Add the tomato purée, ¼ cup of water, oregano, sugar and salt and simmer for 5 to 7 minutes or till the liquid evaporates., Remove and divide the sauce into 4 equal portions and keep aside., Place a roti on a clean dry surface, spread one portion of the pizza sauce evenly on it and sprinkle 1 tbsp of cheese over it., Bake in a pre-heated oven for 15 minutes or till the roti is crisp and the cheese melts., Repeat with remaining ingredients to make 6 more pizzas and serve immediately.] | [Not Given] | cheesy-corn-and-spinach-pizza-30820r |
| rcp3103 | Cheesy Corn and Vegetable Cutlets ( Baby and Toddler) | NA | NA | [grated processed cheese, grated sweet corn cob, grated carrot, grated cabbage, butter, grated garlic (lehsun), mashed potatoes, salt, oil] | 15 mins | 10 mins | [Whole Wheat Recipes, Non-stick Pan, Finger Foods for Babies, Toddlers and Kids, Recipes for Toddlers (1-3 Years)] | 6Makes 6 cutlets | NA | cheesy corn vegetable cutlets for toddlers | vegetable cheese cutlets | sweet corn, potato, cheese cutlet for toddlers | how to make cheese vegetable cutlet for kids | with 16 amazing images. Cheesy corn and vegetable cutlets are a soft finger food which is sure to lure the most fussy child. More of veggies and limited quantity of cheese makes this vegetable cheese cutlets a healthier choice for toddlers. Learn how to make cheese vegetable cutlet for kids in a stp-by-step fasion. All you need to do is grate the vegetables finely so that it is easy for your child to consume and saute them in a tsp of butter. Combine this mixture with 2 tbsp of cheese, potatoes and salt. To make the vegetable cutlet for toddlers all the more attractive you can roll the cutlets into fancy shapes and sizes and cook them with very little oil. Vegetables like carrot and cabbage in these vegetable cheese cutlets are a means to add fibre and vitamins like vitamin A and vitamin C to your little one’s diet. Fiber maintains digestive health and keeps constipation at bay, while veggies will build their immune system and give them strength to fight diseases. Potatoes have been added for binding the vegetable cutlet for toddlers, but they also provide a source of energy for growing tots. Cheese in limited quantity has been added in this recipe to tempt the kids while lending some protein to their diet. Serve these Cheesy corn and vegetable cutlets immediately or roll it in whole wheat flour or multigrain rotis to make a healthy Frankie with it. Try and avoid serving tomato ketchup with these tikkis. Serve them in attractive plates and let them enjoy these cutlets in a play way manner. Enjoy cheesy corn vegetable cutlets for toddlers | vegetable cheese cutlets | sweet corn, potato, cheese cutlet for toddlers | how to make cheese vegetable cutlet for kids | with step by step photos below. | [To make cheesy corn and vegetable cutlets, heat the butter in a broad non-stick pan, add the corn, carrots, cabbage and garlic, mix well and cook on a medium flame for 1 to 2 minutes., Remove from the flame, transfer to a bowl or plate and allow it to cool., Once cooled, add the potatoes, cheese and salt and mix well., Divide this mixture into 6 equal portions and shape into small round flat cutlets., Heat the oil in a broad non-stick pan, place the cutlets and cook on a medium flame using oil till the cutlets turn light brown in colour from both the sides., Serve cheesy corn and vegetable cutlets immediately.] | [Not Given] | cheesy-corn-and-vegetable-cutlets---baby-and-toddler-3103r |
| rcp33603 | Cheesy Corn Dip with Toasted Triangles | NA | NA | [grated processed cheese, boiled and coarsely crushed sweet corn kernels, cornflour, milk, mustard (rai / sarson) powder, dry red chilli flakes (paprika), salt freshly ground black pepper (kalimirch), tabasco sauce, toasted triangles] | 10 mins | 2 mins | [Saute, Mixer, Quick Indian Dips, Gravies & Sauces, Finger Foods for Babies, Toddlers and Kids] | 2Makes 2 cups. (28 tbsp ) | Indian | Bread is always a hot favourite with kids, and toasted triangles tops the charts. Cheesy Corn Dip with Toasted Triangles is an exciting way of serving up your kids’ favourite snack with an exotic, homemade dip rather than opting for run-of-the-mill accompaniments like jam or standard dips like cheese sauce or readymade salsa. With crushed corn and cheese, this luscious dip has just the texture that kids love, perked up further by the exciting flavours lent by chilli flakes and Tabasco sauce. Treat your kids to this wonderful surprise when they come home hungry from school – and you will find that it is actually tasty enough to even serve as a starter at a party. | [Combine the cornflour and milk in a bowl, mix well and keep aside., Combine the corn, cornflour-milk mixture, cheese, mustard powder, chilli flakes, salt, pepper and tabasco sauce in a broad non-stick pan, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Cool slightly and serve with toasted triangles., Toast 8 bread slices in a pop up toaster and cut each slice diagonally into 2.] | [Energy, 21 cal, Protein, 0.8 g, Carbohydrates, 2.9 g, Fiber, 0.3 g, Fat, 0.7 g, Cholesterol, 0 mg, Vitamin A, 15 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 0.4 mg, Folic Acid, 3.4 mcg, Calcium, 21.4 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1.9 mg, Potassium, 22.2 mg, Zinc, 0 mg] | cheesy-corn-dip-with-toasted-triangles-33603r |
| rcp30979 | Cheesy Corn Fondue ( Corn) | NA | NA | [sweet corn kernels (makai ke dane), chopped onions, sliced jalapenos, plain flour (maida), milk, grated parmesan cheese, grated mozzrella cheese, chopped olives, butter, salt, bread sticks, toasted bread croutons, cream cracker biscuits, mixed vegetable crudites] | 15 mins | 5 mins | [Fondue Party] | 6Makes 6 servings (6 serving ) | NA | Ideally fondue is so delectably thick that it does not drip from a bread cube dipped into it. Break away from the clichéd bread cubes, and serve this cheesy corn fondue with blanched vegetables such as carrot sticks or broccoli florets, instead. | [Heat the butter in a pan, add the onions and sauté till they turn translucent., Add the jalapenos and fry for a few seconds., Add the flour and fry again for a minute., Add the corn, milk, 1 cup of water and both the types of cheese and olives and cook until the mixture becomes thick., Add the salt and pepper, mix well and pour into a fondue pot., Serve hot. Let your guests serve themselves by dipping the bread sticks, toasted bread cubes, cream crackers or vegetable sticks into the hot fondue using forks or skewers.] | [Energy, 139 cal, Protein, 8.6 g, Carbohydrates, 7.1 g, Fiber, 0.5 g, Fat, 8.2 g, Cholesterol, 23.7 mg, Vitamin A, 112.1 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.1 mg, Vitamin C, 1.3 mg, Folic Acid, 6.7 mcg, Calcium, 236.3 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 318.4 mg, Potassium, 70.3 mg, Zinc, 0.7 mg] | cheesy-corn-fondue---corn-30979r |
| rcp41227 | Cheesy Corn Grilled Sandwich, Sweet Corn Sandwich | Snacks | Veg | [grated processed cheese, crushed sweet corn kernels (makai ke dane), whole wheat bread, soft butter, chopped onions, chopped coloured capsicum, chopped green chillies, chopped tomatoes, salt, mustard (rai / sarson) powder, soft butter, grated processed cheese] | 15 mins | 30 mins | [American Burgers / Grills, Comfort Foods, Indian Snacks for Entertaining, Evening Tea Snacks, Bread Snack, Veg Grilled Sandwiches, Indian grilling] | 3Makes 3 sandwiches | Indian | cheesy corn grilled sandwich recipe | corn cheese grilled sandwich | Indian sweet corn sandwich | with 28 amazing images. cheesy corn grilled sandwich recipe | corn cheese grilled sandwich | Indian sweet corn sandwich is simple ingredients put together in one delicious mouthful. Learn how to make corn cheese grilled sandwich. To make cheesy corn grilled sandwich, heat the butter in a broad non-stick pan, add the onions, coloured capsicum and 1 tsp of green chillies and sauté on a medium flame for 1 to 2 minutes. Add the corn, tomato, cheese, salt and mustard powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Divide the mixture into 3 equal portions and keep aside. Apply 1 tsp of butter on each bread slice and keep aside. Place a bread slice in a pre-heated sandwich griller with the buttered side facing downwards. Spread a portion of the corn mixture and sprinkle 1 tbsp of cheese and ¼ tsp of green chillies evenly over it. Sandwich it with another bread slice with the buttered side facing upwards. Grill the sandwich for 5 to 7 minutes or till it turns crispy and brown from both the sides. Repeat steps 5 to 8 to make 2 more sandwiches. Cut each sandwich diagonally into 2 equal pieces and serve immediately. Here is an enjoyably corn cheese grilled sandwich with the peppy punch of capsicum and a tangy touch of tomatoes along with the sweet spell of corn! This grilled sandwiches indulges you with loads of cheese, inside and outside, which goes very well with the assortment of crunchy and tasty veggies. A dash of mustard powder spikes the aroma and taste of the Indian sweet corn sandwich, making it a real treat for your palate. As there is a lot of cheese in this attractive grilled sandwich, make sure you relish it immediately after preparation to enjoy the best texture. Tips to make cheesy corn grilled sandwich. 1. Instead of whole wheat bread you can use white bread also. 2. Grease the griller properly to get even grill marks. 3. We have used processed cheese you can also use mozzarella cheese. Enjoy cheesy corn grilled sandwich recipe | corn cheese grilled sandwich | Indian sweet corn sandwich | with step by step photos. | [To make cheesy corn grilled sandwich, heat the butter in a broad non-stick pan, add the onions, coloured capsicum and 1 tsp of green chillies and sauté on a medium flame for 1 to 2 minutes., Add the corn, tomato, cheese, salt and mustard powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Divide the mixture into 3 equal portions and keep aside., Apply 1 tsp of butter on each bread slice and keep aside., Place a bread slice in a pre¬heated sandwich griller with the buttered side facing downwards., Spread a portion of the corn mixture and sprinkle 1 tbsp of cheese and ¼ tsp of green chillies evenly over it., Sandwich it with another bread slice with the buttered side facing upwards., Grill the sandwich for 5 to 7 minutes or till it turns crispy and brown from both the sides., Repeat steps 5 to 8 to make 2 more sandwiches., Cut each sandwich diagonally into 2 equal pieces and serve immediately.] | [Energy, 172 cal, Protein, 5.4 g, Carbohydrates, 11.2 g, Fiber, 1.2 g, Fat, 12.2 g, Cholesterol, 40.7 mg, Sodium, 282.1 mg] | cheesy-corn-grilled-sandwich-sweet-corn-sandwich-41227r |
| rcp31006 | Cheesy Corn Rava Waffles | Snacks | NA | [semolina (rava / sooji), crushed sweet corn kernels (makai ke dane), boiled sweet corn kernels (makai ke dane), curd (dahi), besan (bengal gram flour), chopped capsicum, grated processed cheese, green chilli paste, chopped coriander (dhania), salt, fruit salt, butter] | 15 mins | 25 mins | [Indian Snacks for Entertaining, Indian Cheese Recipes, Waffle, Waffle Indian recipes, Kids After School] | 6Makes 6 waffles | Indian | cheesy corn rava waffle recipe | Indian style sweet corn rava waffle | crispy corn cheese waffles | with 23 amazing images. Easy to make yet exotic and exciting, the cheesy corn rava waffle is a dish that can delight young and old alike! Learn how to make cheesy corn rava waffle recipe | Indian style sweet corn rava waffle | crispy corn cheese waffles | Indian style sweet corn rava waffle made with semolina, corn, yogurt, veggies and spices are perfect tongue tickling snack to enjoy for breakfast and lunch. These crunchy cheesy corn rava waffle are enhanced with a proper mix of spices. The fruit salt helps to ensure that the waffles are crisp outside yet soft inside, while the cheesy garnish makes it appeal to young kids. pro tips to make cheesy corn rava waffle: 1. If you like crispy waffles then skip the fruit slat and add little corn flour in the batter. 2. To make ahead, prepare the batter and store it in the refrigerator for up to 1 day. When you are ready to cook the waffles, simply add the fruit salt and cook the batter as directed. 3. Instead of processed cheese you can also use mozzarella cheese to make this recipe. Enjoy cheesy corn rava waffle recipe | Indian style sweet corn rava waffle | crispy corn cheese waffles | with detailed step by step photos. | [To make cheesy corn rava waffle, combine all the ingredients, except the fruit salt in a deep bowl along with 1 cup of water and mix well., Just before making the waffles, add the fruit salt, sprinkle 2 tsp of water over it and mix gently., Pre-heat a waffle maker and lightly grease the waffle iron using 1 tsp butter for making each batch., Pour a portion waffle batter and spread evenly into two greased waffle moulds., Cover and cook for 8 minutes or till the waffle is golden brown in colour from both the sides., Repeat steps 4 and 5 to make 4 more waffles., Serve cheesy corn rava waffle immediately garnished with cheese.] | [Energy, 155 cal, Protein, 5.6 g, Carbohydrates, 25.1 g, Fiber, 1.5 g, Fat, 3.8 g, Cholesterol, 9.8 mg, Sodium, 67 mg] | cheesy-corn-rava-waffles-31006r |
| rcp2912 | Cheesy Corn Rava Waffles ( Snacks Under 10 Minutes Recipe) | BreakFast | NA | [semolina (rava), urad dal (split black lentil) flour, curds (dahi), green chillies , finely chopped, cumin seeds (jeera), asafoetida (hing), chopped coriander (dhania), fruit salt, oil, salt, boiled sweet corn kernels (makai ka dana), chopped capsicum, tomatoes , deseeded and finely chopped, grated mozzrella cheese, oil] | 5 mins | 8 mins | [Jain Naashta, Quick breakfast, Jain Breakfast, Breakfast Waffles, Waffle] | 2Makes 2 servings | Jain | Crispy rava waffles topped with corn, cheese and tomatoes. A tongue tickling snack. Add the fruit salt just before you are ready to cook the waffles. Eat these waffles as soon as they are made! | [Combine the semolina, urad dal flour, curds, green chillies, cumin seeds, asafoetida, coriander, oil, salt and approximately 1 cup of water. Mix well to get a smooth batter., Add the fruit salt and mix gently., Pre-heat a waffle iron., Lightly grease the waffle iron with some oil, pour ½ of the waffle batter and spread evenly. Cook for 2 minutes or until the waffle is golden brown., Sprinkle half of the topping mixture on the waffle and warm it up in an open waffle iron for 1 to 2 minutes or until the cheese has melted., Repeat with the remaining batter and ingredients, to make one more waffle., Serve hot.] | [Energy, 402 cal, Protein, 16.7 g, Carbohydrates, 56.8 g, Fiber, 7.4 g, Fat, 13 g, Cholesterol, 12.7 mg, Sodium, 341.7 mg] | cheesy-corn-rava-waffles--snacks-under-10-minutes-recipe-2912r |
| rcp31013 | Cheesy Corn Stuffed Jacket Potatoes | Snacks | NA | [potatoes , boiled, salt, boiled sweet corn kernels (makai ke dane), chopped garlic (lehsun), chopped capsicum, chopped celery (ajmoda), grated mozzarella cheese grated processed cheese, fresh cream, butter, salt, chopped parsley] | 5 mins | 10 mins | [Indian Snacks for Entertaining, Indian Cheese Recipes, Mother's Day, Quick Snacks / Quick Starters, Kitty Party Snacks] | 4Makes 4 servings | Indian | A cheese and corn topping that goes just as well with jacket potatoes as it does with bread. This serves as an interesting tea-time snack, and could also serve as a wholesome supper if served with soup and salad. | [Heat the butter in a pan, add the garlic and sauté for a few seconds., Add the sweet corn, capsicum and celery and sauté for 2 more minutes., Remove from the fire, add the cheese, cream, salt and pepper, mix well and keep aside., Make criss-cross slits on the top of the boiled potatoes., Press the potatoes from the base to open up the slits and to make a cavity for the filling., Sprinkle salt on the potatoes and fill with the filling mixture., Bake in a pre-heated oven at 200°c (400°f) for 4 to 5 minutes or until the cheese has melted., Serve hot garnished with the parsley.] | [Energy, 173 cal, Protein, 7.8 g, Carbohydrates, 22.7 g, Fiber, 2.1 g, Fat, 6.2 g, Cholesterol, 11.5 mg, Vitamin A, 148.5 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0 mg, Vitamin B3, 0.9 mg, Vitamin C, 33.6 mg, Folic Acid, 17.6 mcg, Calcium, 141.6 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 333.5 mg, Potassium, 213.1 mg, Zinc, 0.5 mg] | cheesy-corn-stuffed-jacket-potatoes-31013r |
| rcp2917 | Cheesy Corn Stuffed Jacket Potatoes ( Quick Snacks Recipe) | Snacks | NA | [potatoes, salt, boiled sweet corn kernels (makai ke dane), chopped capsicum, chopped celery, chopped garlic (lehsun), grated processed cheese, fresh cream, butter, salt freshly ground black pepper, chopped parsley, cherry tomatoes] | 5 mins | 8 mins | [Indian Cheese Recipes, Baked Snacks, Baked, Oven, Quick Snacks / Quick Starters, Snacks under 5 minutes] | 3Makes 3 servings (3serving ) | Indian | The same topping that goes well with toasted bread goes perfectly with jacket potatoes and makes a lovely tea snack or a delicious supper dish, served along with a soup or a salad. I assume you will have a few pre-boiled potatoes on hand for this recipe. | [Heat the butter in a broad non-stick pan, add the garlic and sauté on medium flame for a few seconds., Add the sweet corn, capsicum and celery and sauté on a medium flame for 2 minutes., Remove from the flame, add the cheese, cream, salt and pepper and mix well., Divide the filling into 3 equal portions and keep aside., Make criss-cross slits on the top of each boiled potato., Press the potatoes from the base to open up the slits and to make a cavity for the filling., Sprinkle salt on all the potatoes and stuff each potato with a portion of the filling., Arrange the stuffed potatoes on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 4 to 5 minutes or until the cheese melts., Serve immediately garnished with the parsley and cherry tomatoes.] | [Energy, 236 cal, Protein, 9.3 g, Carbohydrates, 29.5 g, Fiber, 2.9 g, Fat, 9.5 g, Cholesterol, 29.2 mg, Sodium, 358.3 mg] | cheesy-corn-stuffed-jacket-potatoes--quick-snacks-recipe-2917r |
| rcp144 | Cheesy Corn Tarts with Caramelised Onions | Snacks | NA | [tarts, cheese slices, boiled sweet corn kernels (makai ke dane), cornflour, milk, butter, milk, chopped olives, chopped jalapenos, chopped basil, salt freshly ground black pepper (kalimirch), chopped onions, butter, brown sugar, basil leaves] | 30 mins | 14 mins | [Indian Cheese Recipes, Baked Snacks, Baked, High Tea Party, Oven] | 10Makes 10 tarts | Indian | Tiny bite-sized pizzas any one? Well, that is what the Cheesy Corn Tarts with Caramelised Onions will seem like to you. Cheese, corn, jalapenos and other popular Italian toppings, herby seasonings and crunchy caramelised onions sit atop dainty tarts to steal the diners’ attention. The aroma of onions caramelised with brown sugar is just too tempting to avoid, and once you pick one up, you just can’t stop. | [Combine the cornflour with 2 tbsp of milk in a small bowl, mix well and keep aside., Heat the butter in a broad non-stick pan, add the sweet corn kernals and sauté on a medium flame for 3 minutes., Add the milk, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the cheese slices, olives and jalapenos, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the basil, salt and pepper, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the cornflour-milk mixture, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Divide the mixture into 10 equal portions and keep aside., Heat the butter in a broad non-stick pan, add the onions and sauté on a slow flame for 5 minutes., Add the brown sugar, mix well and cook on a slow flame for 2 minutes, while stirring occasionally., Divide the mixture into 10 equal portions and keep aside., Place a tart on a clean, dry surface, fill it with a portion of the cheesy corn filling and put a portion of the caramelized onions evenly over it., Repeat step 1 to make 9 more tarts., Serve immediately garnished with basil leaves.] | [Not Given] | cheesy-corn-tarts-with-caramelised-onions-144r |
| rcp2108 | Cheesy Garlic Pull Apart French Bread | Snacks | NA | [baguette, grated mozzarella cheese, soft butter, garlic (lehsun) paste, dried oregano] | 5 mins | 0 mins | [French Starters, French Breads, Baked Snacks, Bread Snack, Baked, Western Party, Oven] | 4Makes 4 servings | French | cheesy garlic pull apart bread recipe | cheese garlic pull apart French bread | cheese garlic crack bread | with amazing 10 images. cheesy garlic pull apart bread recipe is actually a cheese garlic pull apart French bread which makes a very attractive snack. Made of just 5 ingredients, baguette, mozzarella cheese, butter, garlic and oregano this cheese garlic crack bread is super quick to make. The Cheesy Garlic Pull Apart French Bread involves a tactful way of cutting the bread (shown in the image below), which lets you pull it apart upon baking, giving way to the gooey cheese filling that has strong shades of garlic and oregano. There are lots of questions Indian readers asked if we can use processed cheese instead of mozzarella cheese to make cheesy garlic pull apart bread recipe. We suggest you use mozzarella cheese as this is what gives you the pull apart effect while processed cheese will not give the effect. Also mozzarella cheese is a richer cheese than processed cheese. Party at home? Guests coming in? Looking for a perfect recipe for perfect events and occasions? I have got you the tastiest ever appetizer recipe which will definitely take your taste buds on a spin. “cheesy pull apart bread”. It is just perfect for any party as it is a big time crowd pleaser. To make cheesy garlic pull apart bread recipe prepare an herb mixture with soft butter, garlic paste and oregano. Apply the mixture between the French bread after slitting it horizontally and diagonally. Also, we have stuffed cheese evenly into the slits and have baked it for 15 minutes. Our luscious, cheesy pull apart bread is ready to be relished!! It is better enjoyed freshly made and hot so try consuming as soon as cheese garlic crack bread is made. cheese garlic pull apart French bread can be served as a starter along with soup or with pasta as part of the main course. Enjoy cheesy garlic pull apart bread recipe | cheese garlic pull apart French bread | cheese garlic crack bread | with detailed step by step recipe photos and video below. | [To make cheesy pull apart bread, slit the french bread horizontally using a sharp bread knife as shown in the image below., Then make diagonal slit using a bread knife at equal distance as shown in the image below., Apply the garlicky herb mixture in between the horizontal and diagonal slits using a butter knife. Stuff the horizontal and diagonal slits evenly with mozzarella cheese., Bake in a pre-heated oven at 200°c (400°f) for 15 minutes., Serve cheesy pull apart bread immediately.] | [Energy, 140 cal, Protein, 3.6 g, Carbohydrates, 0.9 g, Fiber, 0 g, Fat, 13.5 g, Cholesterol, 0 mg, Vitamin A, 425 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 0 mg, Folic Acid, 0 mcg, Calcium, 118.5 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 99.1 mg, Potassium, 3.1 mg, Zinc, 0 mg] | cheesy-garlic-pull-apart-french-bread-2108r |
| rcp33609 | Cheesy Golden Fingers ( Finger Foods For Kids ) | Snacks | Veg | [whole wheat bread, grated processed cheese, soft butter, black peppercorns (kalimirch), grated carrot, fresh cream, green chilli paste, salt, tomato ketchup] | 10 mins | 0 mins | [Baked, No Cooking Veg Indian, Indian Birthday Party, Quick Snacks / Quick Starters, Indian Birthday Party Kids] | 12Makes 12 fingers | Indian | Creamy, crusty and soft- these golden fingers are so delicious that you simply will not be able to stop at one. The grated carrot and pepper add to the taste. Serve this snack immediately and watch your child enjoy every bite. | [Combine the butter, cheese and pepper powder in a bowl and mix well., Add the carrot, cream, green chilli paste, and salt and mix well., Divide the mixture into 4 equal portions and keep aside., Toast the bread slices in a pop-up toaster till they are crisp and brown in colour from both the sides., Place each toasted bread slice on a dry, surface and spread a portion of the mixture evenly over it., Bake in a pre-heated oven at 200°c (400°f) for 10 minutes or till the cheese melts., Cut each toast into 3 equal pieces vertically and serve immediately with tomato ketchup.] | [Energy, 42 cal, Protein, 1.1 g, Carbohydrates, 1.1 g, Fiber, 0.2 g, Fat, 3.8 g, Cholesterol, 0 mg, Vitamin A, 201.6 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 0.2 mg, Folic Acid, 1.1 mcg, Calcium, 36.8 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 19.8 mg, Potassium, 11.1 mg, Zinc, 0 mg] | cheesy-golden-fingers--finger-foods-for-kids--33609r |
| rcp41371 | Cheesy Jalapeno Potato Bake | NA | NA | [baby potatoes, butter, plain flour (maida), milk, salt, chopped jalapenos, grated processed cheese, dried mixed herbs] | 10 mins | 3 mins | [Casseroles and Bakes, Raksha - Bandhan, Thanksgiving, Italian Party, Western Party, Oven] | 4Makes 4 servings | Italian | When your tummy grumbles and your taste buds salivate, yearning for a tasty and exotic snack, the Cheesy Jalapeno Potato Bake is the best choice to meet their expectations! In this interesting snack, boiled baby potatoes are coated with a creamy white sauce, topped with jalapenos, seasoned with herbs, garnished with cheese and baked to perfection. As the flavours fuse and meet the succulent potatoes, you get an utterly irresistible snack that pampers your taste buds like never before. One thing you need to remember is that the Cheesy Jalapeno Potato Bake has to be served piping hot, as it will thicken after some time. You can also try other exotic dishes like the Baked Ratatouille Pancakes in White Sauce and the Baked Spaghetti with Paneer Balls in Spinach Sauce . | [Press each potato between the palms of your hands to flatten them lightly and keep aside., Heat butter in a broad-non-stick pan, add the plain flour and sauté on a medium flame for few seconds., Add the milk, salt and pepper, mix well using a whisk and cook on a medium flame for 2 to 3 minutes or till it is slightly thick, while stirring it continuously. Keep aside, Arrange the potatoes in the baking dish, sprinkle salt and pepper evenly over it., Pour the prepared milk mixture, spread it evenly over it, sprinkle the jalapenos, mixed herbs and cheese evenly over it., Bake it in a pre-heated oven at 200°c (400°f) for 15 minutes., Serve immediately.] | [Energy, 110 cal, Protein, 3.7 g, Carbohydrates, 5.5 g, Fiber, 0.1 g, Fat, 7 g, Cholesterol, 0 mg, Vitamin A, 191.3 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.2 mg, Vitamin C, 1.3 mg, Folic Acid, 3.6 mcg, Calcium, 145.5 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 35 mg, Potassium, 59.8 mg, Zinc, 0 mg] | cheesy-jalapeno-potato-bake-41371r |
| rcp32666 | Cheesy Khada Bhaji Wrap ( Wraps and Rolls) | NA | Veg | [butter, cumin seeds (jeera) powder, chilli-garlic chutney, chopped onions, chopped capsicum, chopped tomatoes, pav bhaji masala, salt, boiled and lightly mashed green peas, boiled , peeled and chopped potatoes, cauliflower florets, chopped coriander (dhania), sliced tomatoes, sliced onions, chopped coriander (dhania), salt freshly ground black pepper (kalimirch), rotis, crushed fried papad, grated processed cheese] | 20 mins | 8 mins | [Advanced Recipes, Indian Wraps, Indian Rolls, Veg Roll, Saute, Boiled Indian recipes, Indian Party, Tava] | 4Makes 4 wraps | Indian | The all-time favourite bhaji which is usually prepared in a thick, gravy-like consistency using fresh local vegetables and fine spices has been tweaked slightly. Here, we use potatoes, tomatoes and cauliflower chunks coated in a gravy of onions, capsicum and spices using chunks of veggies prevents the wrap from turning soggy. What makes this wrap unforgettable is the interplay of textures brought about by the bhaji and the onion-tomato salad, along with crumbled papad which adds the crunch! | [Heat the butter on a tava (griddle) or in a broad non-stick pan, add the cumin seeds powder and chilli-garlic chutney and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 1 to 2 minutes., Add the capsicum, tomatoes, pav bhaji masala, salt and 2 tbsp of water and sauté on a medium flame for 2 minutes., Add the green peas, potatoes, cauliflower and coriander, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside., Combine the tomatoes, onions, coriander, salt and pepper in a bowl, mix well and keep aside., Place a roti on a clean dry surface and arrange ¼th of the khada bhaji in a row in the centre of the roti., Arrange ¼th of the onion-tomato mixture over the khada bhaji., Finally sprinkle 2 tbsp of crushed papad and 1 tbsp of cheese over it and roll it up tightly., Repeat with the remaining ingredients to make 3 more wraps., Wrap a tissue paper around each wrap and serve immediately.] | [Energy, 330 cal, Protein, 9.2 g, Carbohydrates, 38.8 g, Fiber, 7.8 g, Fat, 15.9 g, Cholesterol, 31.5 mg, Sodium, 207.8 mg] | cheesy-khada-bhaji-wrap--wraps-and-rolls-32666r |
| rcp40540 | Cheesy Maggi Bread Rolls | Snacks | NA | [grated processed cheese, maggi noodles, maggi noodles masala, chopped capsicum, dry red chilli flakes (paprika), plain flour (maida), bread slices, melted butter] | 5 mins | 6 mins | [Baked Snacks, Baked, Cocktail Party, Oven] | 13Makes 13 rolls | NA | A few merry twists make this bread roll quite different from the usual recipes! Watch how the much-loved combination of Maggi noodles, cheese and veggies makes its way into crispy bread rolls, resulting in a toothsome snack, which you will literally enjoy – to the core! Serve the Cheesy Maggi Bread Rolls hot and fresh with tomato ketchup. | [Boil 1 cup of water in a deep non-stick pan, add the capsicum and maggi noodles masala, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the maggi noodles, mix well and cook on a medium flame for 4 minutes or till all the water has been evaporated, while stirring occasionally., Add the cheese and chilli flakes, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Divide it into 13 equal portions and keep aside., Combine the plain flour and 2 tbsp of water in a small bowl, mix well and keep aside., Remove the crust from all the bread slices and roll each slice with help of a rolling pin., Place one portion of the filling on one side of the bread slice and roll it up tightly., Apply some plain-flour water mixture at the edges and press to seal the stuffing., Repeat steps 3 and 4 to make 12 more bread rolls., Apple little melted butter evenly over all the bread rolls and bake them in a pre-heated oven at 180°c (360°f) for 15 minutes or till they turn crisp, turning them once after 10 minutes., Serve immediately.] | [Energy, 94 cal, Protein, 3 g, Carbohydrates, 15 g, Fiber, 0.1 g, Fat, 2.5 g, Cholesterol, 0 mg, Vitamin A, 48.1 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 3.2 mg, Folic Acid, 0 mcg, Calcium, 37.4 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 77 mg, Potassium, 2 mg, Zinc, 0 mg] | cheesy-maggi-bread-rolls-40540r |
| rcp40124 | Cheesy Maggi Rolls | NA | Veg | [maggi noodles, cheese slice, grated carrot, chopped spring onions whites, chopped green chillies, salt, samosa pattis, plain flour (maida), oil, red chilli sauce] | 25 mins | 30 mins | [Indian Cheese Recipes, Deep-fried Indian Starters, Children's Day, Indian Birthday Party, Non Stick Kadai Veg] | 39Makes 39 rolls (39 roll ) | Indian | cheesy maggi noodles rolls | deep fried maggi vegetable rolls | indian maggi rolls made with samosa patti | with 17 images. indian maggi rolls made with samosa patti is made from a cheesy mixture of cooked Maggi, cheese slice and crunchy veggies is packed inside readily available samosa patties and deep-fried till perfectly golden in colour. Devour cheesy maggi noodles rolls to feel the thrilling flavours and textures melt on your palate, kindling awake your taste buds! You will love the crisp cover of cheesy maggi rolls, which fondly hides a crunchy, cheesy, juicy filling. This is one deep fried maggi vegetable rolls snack that will be enjoyed equally by the adults and the kids at home! You can use bread slices instead of samosa patti to prepare the cheesy maggi rolls. Aside from cheesy maggi noodles rolls check our recipes using maggi noodles and the famous vegetable maggi and masala maggi. Enjoy how to make cheesy maggi noodles rolls | deep fried maggi vegetable rolls | indian maggi rolls made with samosa patti with detailed step by step photos. | [Boil 1½ cups of water in a deep non-stick pan, add the maggi noodles, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Add the maggi masala, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the cheese slice and mix well., Transfer the mixture into a deep bowl and allow it to cool completely., Once cooled, add the carrot, spring onions, green chillies and a little sat and mix well. Keep aside., Combine the plain flour along with 4 tsp of water in a small bowl and mix well. Keep aside., Cut each samosa patti into 3 to get 75 mm. X 62 mm. (3" x 2½") rectangular pieces. You will get 39 pieces in all., Place a piece of the samosa patti on a flat dry surface and place a portion of the filling at one end., Roll the samosa patti to form a roll and seal all the edges using the plain flour-water mixture., Repeat steps 3 and 4 to make 38 more rolls., Heat the oil in a deep non-stick kadhai and deep-fry a few rolls at a time, till they turn golden brown in colour from all the sides., Drain the cheesy maggi rolls on an absorbent paper., Serve the cheesy maggi rolls immediately with chilli sauce.] | [Energy, 47 cal, Protein, 0.5 g, Carbohydrates, 3.5 g, Fiber, 0 g, Fat, 3.5 g, Cholesterol, 0 mg, Vitamin A, 38.9 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 0.2 mg, Folic Acid, 0.1 mcg, Calcium, 4.4 mg, Iron, 0 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 23.3 mg, Potassium, 2.1 mg, Zinc, 0 mg] | cheesy-maggi-rolls-40124r |
| rcp42912 | Cheesy Maggi, Chilli Cheese Maggi | Lunch | Veg | [maggi noodles, maggi tastemaker, oil, chopped onions, chopped garlic (lehsun), chopped coloured capsicum, boiled sweet corn kernels (makai ke dane), dry red chilli flakes (paprika), dried oregano, cheese slices, grated processed cheese, salt] | 15 mins | 14 mins | [Chinese Noodles Recipe Collection, Indian Cheese Recipes, Indian Noodles, Veg Noodles, One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba, Children's Day] | 2Makes 2 servings | Indian | cheesy Maggi recipe | Indian chilli cheese Maggi | street style cheese masala Maggi | with 24 amazing images. cheesy Maggi recipe | Indian chilli cheese Maggi | street style cheese masala Maggi is a snack for which your kids will jump with joy and thank you for this sumptuous treat! Learn how to make Indian chilli cheese Maggi. Who doesn't enjoy Maggi? And if it is mingled with cheese, it is truly irresistible. This Indian chilli cheese Maggi also has the goodness of veggies like onion, coloured bell pepper and sweet corn and thus it gets full marks in all aspects – taste, texture, and appeal. As the name says the cheesy Maggi has cheese through and through. Here we have used processed cheese as well as cheese slice. Apart from the Maggi tastemaker, this delicacy acquires the perfect blend of aroma and flavour from red chilli flakes and oregano. No fuss, no mess this street style cheese masala Maggi can be served to kids when they come home hungry. This is perfect for kids' birthday party too! But remember to serve it immediately on serving. Tips to make cheesy Maggi recipe. 1. You can also use chopped tomatoes in this recipe. 2. Do not serve the Maggi later or else it will get soggy and loose its flavours. 3. If you do not have cheese slices you can also make it only with grated processed cheese but avoid mozzarella cheese. Enjoy cheesy Maggi recipe | Indian chilli cheese Maggi | street style cheese masala Maggi | with step by step photos. | [To make cheesy maggi, heat the oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 1 minute., Add the coloured capsicum and corn and sauté on a medium flame for 1 minute., Add the chilli flakes, oregano, and cook on a medium flame for 30 seconds., Add 2 cups of hot water, maggi, maggi tastemaker and salt, mix well and cook on a medium flame for 6 to 8 minutes, while stirring occasionally., Add the cheese slices and cheese, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve the cheesy maggi immediately.] | [Energy, 375 cal, Protein, 12.5 g, Carbohydrates, 35.8 g, Fiber, 2 g, Fat, 20.7 g, Cholesterol, 30 mg, Sodium, 828.6 mg] | cheesy-maggi-chilli-cheese-maggi-42912r |
| rcp2107 | Cheesy Melba Toast | Snacks | NA | [bread, butter, grated processed cheese, chilli powder] | 5 mins | 5 mins | [Baked Snacks, Indian Toast recipes, Baked, Oven, Quick Snacks / Quick Starters] | 24Makes 24 toasts | Indian | Melba Toast with a cheesy twist, which will make it even more enjoyable! Here, crispy thin, buttery bread slices are baked with a coating of cheese and a sprinkling of chilli powder. To get the Cheesy Melba Toast right at first try itself, remember two things. The edges of the toasted bread have to be cut with a sharp bread knife while the bread is still hot. Likewise, you need to keep peeping into the oven often when baking, as the thin slices of bread tend to burn easily. Serve the Cheesy Melba Toast fresh and hot with your favourite dip and a cup of tea. | [Toast the bread slices in the pop-up toaster till they turn light brown in colour., Remove from the pop-up toaster and trim the edges immediately., When cut, cut the bread slices horizontally into two with a sharp bread knife., Then, cut the bread slices diagonally., Place the bread slices on a clean, dry surface, apply little butter on the soft side of the bread slice, and sprinkle little cheese and chilli powder evenly over it., Bake in a pre-heated oven at 150°c (300°f) for 6 to 8 minutes., Serve immediately.] | [Energy, 17 cal, Protein, 0.6 g, Carbohydrates, 2.6 g, Fiber, 0 g, Fat, 0.4 g, Cholesterol, 0 mg, Vitamin A, 10.3 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 0 mg, Folic Acid, 0 mcg, Calcium, 7.1 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 2.1 mg, Potassium, 0.1 mg, Zinc, 0 mg] | cheesy-melba-toast-2107r |
| rcp1797 | Cheesy Mushroom Squares | Snacks | NA | [bread, chopped mushrooms (khumbh), butter, chopped garlic (lehsun), chopped spring onions, chopped capsicum red yellow, chopped celery, dry red chilli flakes (paprika), salt, cheese slices, milk, sliced black olives] | 15 mins | 9 mins | [Quick Evening Snacks, Indian Snacks for Entertaining, Indian Cheese Recipes, Sandwich Recipes, Evening Tea Snacks, Christmas, Indian Birthday Party] | 16Makes 16 squares | Indian | Crisply toasted bread slices with a creamy topping of mushrooms cooked with crunchy capsicum, spring onions, celery and cheese, the Cheesy Mushroom Squares are a perfect snack to serve at garden parties. You can keep the cheesy mushroom topping ready. Just toast the bread on-the-fly using a pop-up toaster, top it with some of the tantalising mixture, garnish appealingly with a slice of black olive and serve immediately. | [Toast 2 bread slices at a time in a popup toaster and cut each bread slice into 4 equal squares., Repeat step 1 with the remaining 2 bread slices. Keep aside., Heat the butter in a broad non-stick pan, add the garlic and spring onions and sauté on a medium flame for 1 to 2 minutes., Add the celery and capsicum and sauté on a medium flame for another 1 to 2 minutes., Add the chilli flakes, mushroom and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Add the cheese slices and milk, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Divide the topping into 16 equal portions., Top each bread square with one portion of the mushroom topping, garnish it with a slice of black olive and serve immediately.] | [Energy, 20 cal, Protein, 0.7 g, Carbohydrates, 3.1 g, Fiber, 0.1 g, Fat, 0.5 g, Cholesterol, 0 mg, Vitamin A, 28.6 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.3 mg, Vitamin C, 3.2 mg, Folic Acid, 1.4 mcg, Calcium, 7.6 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 3.7 mg, Potassium, 25.3 mg, Zinc, 0 mg] | cheesy-mushroom-squares-1797r |
| rcp511 | Cheesy Mushrooms, Stuffed Indian Cheesy Mushrooms | Snacks | NA | [mushrooms (khumb), grated processed cheese, chopped onions, chopped garlic (lehsun), chopped green chillies, mustard (rai / sarson) powder, bread crumbs, butter, salt] | 15 mins | 0 mins | [Italian Starters, Indian Snacks for Entertaining, Indian Cheese Recipes, Indian Party, Italian Party, Western Party, Cocktail Party] | 25Makes 25 cheesy mushrooms | Indian | cheesy mushrooms recipe | mushroom stuffed with cheese | Indian stuffed cheesy mushrooms | mushroom starter recipe | with 17 amazing images. cheesy mushrooms recipe | mushroom stuffed with cheese | Indian stuffed cheesy mushrooms | mushroom starter recipe is a great way to enjoy the wonderful flavour and cheese and mushrooms together. Learn how to make mushroom stuffed with cheese. To make cheesy mushrooms, make the cheese stuffing. Divide the stuffing into 25 equal portions and keep aside. Remove the stems of the mushrooms and discard them so as to form a cavity in the mushroom caps. Stuff each mushroom cap with a portion of the stuffing. Arrange the stuffed mushrooms on a greased baking tray and bake in a pre-heated oven at 180°c (360°f) for 10 minutes. Serve immediately. Crunchy onions and gooey cheese make a wonderful filling for large and succulent mushrooms. Bread crumbs add volume and impart a mind-blowing texture to the filling, while mustard powder adds an exciting punch to mushroom stuffed with cheese. The mushrooms, when baked with this amazing filling, transform into a fantastic mushroom starter recipe, which is sure to earn you a lot of compliments. For all mushroom lovers this is not only quite easy to make, but absolutely tasty and sumptuous too! Serve the Indian stuffed cheesy mushrooms hot off the oven, while the cheese is still molten, because that is what makes this starter most appealing. Try other mushroom based recipes like mushroom curry and mushroom chilli. Tips for cheesy mushrooms. 1. You can also use other crunchy vegetables like capsicum to the stuffing. 2. Prefer to add soft butter to the stuffing so it mixes well with the other ingredients and helps in binding. 3. Be careful while adding salt as we have used cheese. 4. If you do not want to waste the stems then you can chop them finely and quickly sauté them and add to the mixture. Enjoy cheesy mushrooms recipe | mushroom stuffed with cheese | Indian stuffed cheesy mushrooms | mushroom starter recipe | with step by step photos. | [To make cheesy mushrooms, divide the stuffing into 25 equal portions and keep aside., Remove the stems of the mushrooms and discard them so as to form a cavity in the mushroom caps., Stuff each mushroom cap with a portion of the stuffing., Arrange the stuffed mushrooms on a greased baking tray and bake in a pre-heated oven at 180°c (360°f) for 10 minutes., Serve the cheesy mushrooms immediately.] | [Energy, 17 cal, Protein, 1 g, Carbohydrates, 0.9 g, Fiber, 0.2 g, Fat, 1 g, Cholesterol, 3.8 mg, Sodium, 42.3 mg] | cheesy-mushrooms-stuffed-indian-cheesy-mushrooms-511r |
| rcp4906 | Cheesy Nachos ( Microwave Recipe) | Snacks | NA | [cheese slices, milk, nacho chips, dry red chilli flakes (paprika)] | 2 mins | 3 mins | [Mexican Nachos, Indian Cheese Recipes, Microwave Indian Snack, Quick Snacks / Quick Starters] | 2Makes 2 servings | Indian | Everybody loves to have nachos with cheese sauce. Here’s your all-time favourite combo, served with a twist! Each serving of nachos is drowned in a gooey, cheesy sauce made quickly and easily in the microwave oven. A dash of red chilli flakes adds a spicy punch to the Cheesy Nachos, making it all the more irresistible! Make the sauce just before serving the nachos as it tends to thicken over time. This is not a tough deal because it takes very little time to make! If you find the sauce a little thick, you can adjust it by adding a little warm milk and whisking it well. Serve it immediately. Also do try other Mexican recipes like Burrito Bowl or Fresh Corn Enchiladas . | [Combine the cheese and milk in a microwave safe bowl and microwave on high for 2 minutes., Mix it well using a whisk. Keep aside., Arrange ½ cup of nacho chips in a serving plate, put 1/4th of the sauce evenly over it. Sprinkle a little chilli flakes evenly over it., Repeat step 3 to make 3 more servings., Serve immediately.] | [Energy, 292 cal, Protein, 16.8 g, Carbohydrates, 8.1 g, Fiber, 0.1 g, Fat, 20.1 g, Cholesterol, 68 mg, Sodium, 756.7 mg] | cheesy-nachos--microwave-recipe-4906r |
| rcp1863 | Cheesy Noodle Potato Cutlet | Snacks | Veg | [grated processed cheese, boiled noodles, mashed potatoes, crushed sweet corn kernels (makai ke dane), chopped spring onions whites, chopped spring onion greens, chopped green chillies, salt, plain flour (maida), bread crumbs, oil, tomato ketchup] | 10 mins | 20 mins | [Evening Tea Snacks, Indian Cutlets, Veg Cutlets, Children's Day, High Tea Party, Indian Party Starters, Indian Birthday Party Snacks, Birthday Party Easy] | 10Makes 10 cutlets | Indian | cheese noodles potato cutlet recipe | cheese noodles vegetable cutlet | Indian cutlet with corn, cheese and noodles | with 25 amazing images. cheese noodles potato cutlet recipe | cheese noodles vegetable cutlet | Indian cutlet with corn, cheese and noodles is a is crispy, soft and cheesy treat. Learn how to make cheese noodles vegetable cutlet. cheese noodles potato cutlet is a simple and delicious snack. Sweet corn, noodles, potatoes and cheese – these are all ingredients that kids fall for, in any form. cheese noodles vegetable cutlet is an ideal party snack, loved by both kids and adults which can also be served in snack box. Cheesy Noodle Potato Cutlet recipe is a twist to the regular cutlet, as it is made with noodles. In Indian cutlet with corn, cheese and noodles the cheese is grated and added to the mixture itself, the cutlet cannot be fried directly as everything would just fall apart and even potatoes wouldn’t help with binding. So we have dipped the cutlet in flour water mixture, rolled them in bread crumbs and fried it. This process gives crunchiness to the cheese noodles potato cutlet and it also enhances the taste of it. You can serve the cheese noodles potato cutlet with homemade tomato ketchup. This also makes an amazing party starter. Enjoy how to make cheese noodles potato cutlet recipe | cheese noodles vegetable cutlet | Indian cutlet with corn, cheese and noodles with detailed step by step photos and video below. | [To make cheesy noodle potato cutlet, combine the plain flour and ¾ cup of water in a bowl, mix well and keep aside., Combine all the ingredients in a deep bowl and mix well., Divide the mixture into 10 equal portions and shape each portion into a 75 mm. (3”) flat round cutlet., Dip each cutlet in the plain flour-water mixture and then roll in thr bread crumbs till it is evenly coated from all the sides., Heat the oil in a kadhai and deep-fry, a few cheesy noodle potato cutlets at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve the cheesy noodle potato cutlet immediately with tomato ketchup.] | [Energy, 109 cal, Protein, 2.5 g, Carbohydrates, 11 g, Fiber, 0.5 g, Fat, 6.2 g, Cholesterol, 4 mg, Sodium, 68.7 mg] | cheesy-noodle-potato-cutlet-1863r |
| rcp2356 | Cheesy Onion and Chilli Toast | Snacks | NA | [grated processed cheese, chopped onions, red chilli sauce, toasted whole wheat bread slices, butter, salt, melted butter] | 5 mins | 0 mins | [Baked Snacks, Indian Toast recipes, Baked, Western Party, Oven, Toaster, Quick Snacks / Quick Starters] | 4Makes 4 toast (4 toast ) | Indian | cheesy onion and chilli toast | Indian onion and cheese chilli brown bread toast | with amazing 11 images. Rainy day and want to prepare something really luscious for your family to enjoy the weather? We have got a perfect recipe for such a day, Cheesy onion and chilli toast with a steaming cup of Hot Chocolate a perfect combination for a rainy day. Here is how you can conjure up the snack in moments, using chilli sauce for flavouring the cheesy toast. Ready in minutes, the cheesy onion and chilli toast is a fabulous snack prepared with readily available ingredients. The fusion of molten cheese, onions, spiky chilli sauce and rich butter with crisp whole wheat bread slices is indeed a magical experience for the taste buds and the whole gastronomic galaxy inside the foodie. The procedure of making this quick and easy cheesy onion and chilli toast is not at all complicated and is quite simple. All you need to do is toast slices of whole wheat bread in a toaster and side by side prepare the topping. For the topping combine butter and cheese well, add onions and chilli sauce mix well. The topping for cheesy onion and chilli toast is ready! Divide it into equal portions and apply 1 portion of the topping on each bread slice. Further, grease the baking tray and place the toast over it and bake at 200 c for 5-7 mins or until cheese melts. Cut Indian onion and cheese chilli toast into triangles and serve immediately. We have used processed cheese but if you wish you can use pizza cheese or mozzarella cheese. Everyone in my family simply loves this Indian onion and cheese chilli toast!! Enjoy cheesy onion and chilli toast | Indian onion and cheese chilli toast | with detailed step by step photos and video below. | [To make cheesy onion and chilli toast, combine the butter and cheese in a bowl and mix well., Add the onions, chilli sauce and salt and mix well., Divide the topping into 4 equal portions., Arrange the toasted bread slices on a clean, dry surface and apply 1 portion of the topping on each bread slice., Grease the baking tray with butter, place the toast on the greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 5 to 7 minutes., Cut the cheesy onion and chilli toast into triangles and serve immediately.] | [Energy, 137 cal, Protein, 5.6 g, Carbohydrates, 14.1 g, Fiber, 0.3 g, Fat, 6.5 g, Cholesterol, 0 mg, Vitamin A, 136.9 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 1.8 mg, Folic Acid, 1 mcg, Calcium, 129.8 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 100 mg, Potassium, 21.7 mg, Zinc, 0.1 mg] | cheesy-onion-and-chilli-toast-2356r |
| rcp5222 | Cheesy Onion Grilled Sandwich | Snacks | Veg | [whole wheat bread slices, butter, grated processed cheese, chopped spring onions whites, butter, chopped green chillies, chopped cabbage, grated carrot, chopped spring onion greens, red chilli sauce, tomato ketchup, salt, tomato ketchup] | 15 mins | 25 mins | [American Burgers / Grills, Comfort Foods, Breakfast Sandwiches, Indian Snacks for Entertaining, Bread Snack, Veg Grilled Sandwiches, One Dish Vegetarian Meals] | 4Makes 4 servings | Indian | cheese onion grilled sandwich recipe | onion cheese grilled Indian sandwich | grilled cheese and onion sandwich | toasted onion cheese sandwich | with 25 amazing images. cheese onion grilled sandwich recipe has everyday ingredients brought together in the right way give you a sumptuous sandwich, which is cheesy, juicy and crunchy all at the same time. Learn how to make grilled cheese and onion sandwich. To make cheese onion grilled sandwich, first make the stuffing. For that, heat the butter, and sauté the spring onion whites and green chillies for 1 to 2 minutes. Add the cabbage, carrot and spring onion greens and sauté 1 minute. Add the chilli sauce, tomato ketchup and salt, mix well and cook for 1 minute. Add the cheese, switch off the flame and mix well till the cheese melts. Cool slightly and divide the filling into 4 equal portions and keep aside. Then assemble the sandwich. Apply butter on a bread slice, apply a portion of the filling and place another buttered bread slice on it. Brush ½ tsp butter on top of the bread and grill in a greased pre-heated sandwich griller for 5 to 7 minutes or till it turns crispy and brown from both the sides. Cut the cheesy onion grilled sandwich diagonally into 2 equal pieces. Serve immediately. Toasted onion cheese sandwich is a perfect toothsome fare to share with friends who have come over for a chat and snack party. Spring onions and cabbage give a toothsome crunch to this sandwich, while green chillies and chilli sauce add a bit of spice. Carrots give an enticing sweetness while cheese makes it totally awesome. A dash of tomato ketchup imparts a universally-loved flavour to this onion cheese grilled sandwich, making it appealing to everybody. Tips for cheese onion grilled sandwich. 1. Ensure that all veggies are finely chopped and do not overcook them to enjoy their perfect crunch. 2. If you are making the stuffing in advance, then store it in the refrigerator till use. 3. If you do not have a sandwich griller, then toast the bread slices in a pop-up toaster and then spread the filling and serve. Enjoy this grilled sandwich immediately on preparation. You can also try other Veg Grilled Sandwiches like Cabbage, Carrot and Paneer Grilled Sandwich and Zucchini and Bell Pepper Sandwich. Enjoy cheese onion grilled sandwich recipe | onion cheese grilled Indian sandwich | grilled cheese and onion sandwich | toasted onion cheese sandwich | with step by step photos and video below. | [To make cheesy onion grilled sandwich, heat the butter in a broad non-stick pan, add the spring onion whites and green chillies and sauté on a medium flame for 1 to 2 minutes., Add the cabbage, carrot and spring onion greens and sauté on a medium flame for 1 minute., Add the chilli sauce, tomato ketchup and salt, mix well and cook on a medium flame for 1 minute., Add the cheese, switch off the flame and mix well till the cheese melts., Allow it to cool slightly and divide the filling into 4 equal portions and keep aside., To make to make cheesy onion grilled sandwich, place 2 whole wheat bread slices on a clean, dry surface and apply ½ tsp butter on each slice., Spread 1 portion of the prepared filling evenly on one bread slice., Place the other bread slice, buttered side down, over the filling., Brush ½ tsp butter on top of the bread and grill in a greased pre-heated sandwich griller for 5 to 7 minutes or till it turn crispy and brown from both the sides., Cut the cheesy onion grilled sandwich diagonally into 2 equal pieces., Repeat steps 1 to 5 to make 3 more cheesy onion grilled sandwiches., Serve the cheesy onion grilled sandwich immediately with tomato ketchup.] | [Energy, 215 cal, Protein, 6.9 g, Carbohydrates, 24 g, Fiber, 1.6 g, Fat, 10.4 g, Cholesterol, 32.5 mg, Sodium, 243.8 mg] | cheesy-onion-grilled-sandwich-5222r |
| rcp5263 | Cheesy Paneer and Parsley Toast | Snacks | NA | [toasted bread slices, grated paneer (cottage cheese), cheese spread, chopped parsley, chopped green chillies, salt, chopped black olives] | 10 mins | 0 mins | [Breakfast Sandwiches, Quick Evening Snacks, Indian Snacks for Entertaining, Evening Tea Snacks, Indian Toast recipes, High Tea Party, Toaster] | 8Makes 8 toasts | Indian | cheesy paneer parsley toast recipe | paneer parsley cheese open toast | paneer parsley toast | with amazing 10 pictures Long day at work and want to prepare something that is ready in a jiffy? “Cheesy paneer and parsley toast” is the deal. This delectable cheesy paneer parsley toast has an unmistakable Italian touch, with its herby topping and olive garnish. The preparation is quite simple too – you just need to mix cheeses with herbs, lay it upon toast, top it with olives and enjoy. These are amazing appetisers and also make an amazing party snack. This is a 5 ingredient cheesy paneer parsley toast recipe which is delicious and also super quick and easy. Loved by kids as there is cheese! The method of making it is simple, all you need is to take a bowl. Add paneer, cheese spread which gives a creamy flavor to the toast, add freshly chopped parsley and green chillies and mix everything well. The spread for the cheesy paneer parsley toast is ready. To assemble things together, you need to toast a slice of bread in a toaster and place it on a dry surface. Spread one portion of spread on the toasted bread, garnish them with chopped olives and your toasts are good to go!! This will not only make an evening snack but also you can have it with some warm comforting soup and veggie salad. You will find the paneer parsley cheese open toast very convenient to prepare, even for large groups of people, because it does not require any baking. Just try to serve it immediately on preparation, while the bread is still crisp. Mushroom On Toast , Garlicky Corn, Tomato and Cheese Toast , Masala Cheese Toast , Sun-dried Tomato, Paneer and Basil Spread On Toast , Paneer, Potato and Corn Toast , Beans On Toast and Creamy Spinach Toast are some more delectable toast recipes that are sure to please your palate. cheesy paneer parsley toast recipe | paneer parsley cheese open toast | paneer parsley toast |with detailed step by step photos below. | [To make cheesy paneer and parsley toast, divide the spread into 8 equal portions. Keep aside., Place a toasted bread slice on a clean, dry surface. Spread a portion of the spread evenly over it. Garnish with 1 tsp of black olives., Repeat step 2 to make 7 more toasts., Serve the cheesy paneer and parsley toastimmediately.] | [Energy, 128 cal, Protein, 5 g, Carbohydrates, 13 g, Fiber, 0 g, Fat, 6.2 g, Cholesterol, 5.8 mg, Sodium, 69.6 mg] | cheesy-paneer-and-parsley-toast-5263r |
| rcp40600 | Cheesy Paneer Bread Rolls | Snacks | Veg | [grated processed cheese, grated mozzarella cheese, crumbled paneer (cottage cheese), bread, butter, chopped garlic (lehsun), mashed potatoes, chopped green chillies, dried oregano, dry red chilli flakes (paprika), salt, oil, chilli sauce, schezwan sauce] | 15 mins | 25 mins | [Course, Advanced Recipes, Paneer Based Snacks, Indian Cheese Recipes, Deep-fried Indian Starters, Evening Tea Snacks, Indian Rolls, Veg Roll] | 12Makes 12 bread rolls. | Indian | cheesy paneer bread rolls recipe | Indian style paneer cheese stuffed bread rolls | cheese paneer bread roll | with 31 amazing images. cheesy paneer bread rolls recipe | Indian style paneer cheese stuffed bread rolls | cheese paneer bread roll is a simple yet flavourful starter to lift the spirits of any party. Learn how to make Indian style paneer cheese stuffed bread rolls. Two types of cheese along with paneer give these Indian style paneer cheese stuffed bread rolls a unique texture and mind-blowing flavour, which make you long for more helpings! Here, bread slices are packed with a mixture these cheese and potatoes, seasoned with herbs and spices, and finally deep-fried till perfectly crisp. The filling has a melt-in-the-mouth texture and herby flavour, which contrasts well with the crisp bread covering. This makes the cheese paneer bread roll absolutely delightful to bite into. Enjoy the cheesy paneer bread rolls immediately with chilli sauce or Schezuan sauce, because cheese has a tendency to become chewy upon cooling. Tips to make cheesy paneer bread roll. 1. Do not dip the bread in water fully, bread will become soggy. 2. Seal the roll properly otherwise the stuffing will splutter while frying. 3. Gently flip the rolls while frying otherwise the rolls will break. Enjoy cheesy paneer bread rolls recipe | Indian style paneer cheese stuffed bread rolls | cheese paneer bread roll | with step by step photos. | [To make cheesy paneer bread rolls, heat the butter in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add the potatoes, mix well and cook on a medium flame for 1 minute, while stirring continuously. Transfer in a deep bowl and allow it to cool for 5 minutes., Add the processed cheese, mozzarella cheese, cottage cheese, green chillies, oregano, chilli flakes and salt and mix well., Divide the mixture into 12 equal oval portions and keep aside., Take all the bread slices on a clean, dry surface and trim the sides. Keep aside., Take a bread slice, dip it lightly in a bowl full of water, and squeeze it between your palms to remove the excess water., Place a portion of the stuffing in the centre and bring together all the sides towards the centre and seal it tightly and smoothen it in between your palms., Repeat step 6 and 7 to make 11 more bread rolls., Heat the oil in a non-stick kadhai and deep-fry 3 bread rolls at a time till they turn golden brown in colour from all the sides., Serve the cheesy paneer bread rolls immediately with chilli sauce and schezwan sauce.] | [Energy, 142 cal, Protein, 4.2 g, Carbohydrates, 12 g, Fiber, 0.1 g, Fat, 8.6 g, Cholesterol, 6.5 mg, Sodium, 98.9 mg] | cheesy-paneer-bread-rolls-40600r |
| rcp4806 | Cheesy Pasta with Vegetables | Dinner | Veg | [grated processed cheese, oil, chopped garlic (lehsun), chopped onions, sweet corn kernels (makai ke dane), sliced capsicum, blanched broccoli florets, grated carrot, cornflour, salt, freshly ground black pepper (kalimirch), cooked whole wheat pasta, oil, chopped garlic (lehsun), dry red chilli flakes (paprika)] | 20 mins | 12 mins | [Italian Veg Pasta, Dinner, Italian Party, Non-stick Pan, Quick Veg Pasta, Italian Dinner] | 3Makes 3 servings | Italian | Use of whole-wheat pasta and lots of vegetables is the specialty of this fibre rich dish. The milk and the cheese in the sauce enriches it with the much-needed calcium for growing kids. | [Heat the oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 1 to 2 minutes., Add the sweet corn, capsicum, broccoli and carrots and sauté on a medium flame for a few seconds., Add the cornflour-milk mixture, salt and cheese and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Add the pepper and mix well. Keep aside., Heat the oil in a broad non-stick pan, add the garlic and chilli flakes and sauté on a medium flame for a few seconds., Add the pasta, mix well and sauté on a medium flame for another 1 to 2 minutes. Keep aside., Just before serving, reheat the prepared sauce on a medium flame fo 1 to 2 minutes., Add the pasta, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally., Serve immediately.] | [Energy, 128 cal, Protein, 4.5 g, Carbohydrates, 18.7 g, Fiber, 1.1 g, Fat, 4.1 g, Cholesterol, 6 mg, Sodium, 79.6 mg] | cheesy-pasta-with-vegetables-4806r |
| rcp42968 | Cheesy Pav Recipe | Snacks | NA | [mayonnaise, hot and sweet chilli sauce, garlic (lehsun) paste, salt, milk, ladi pav, butter, dried mixed herbs, dry red chilli flakes (paprika), grated mozzarella cheese] | 10 mins | 6 mins | [Quick Evening Snacks, Indian Snacks for Entertaining, Evening Tea Snacks, Bread Snack, High Tea Party, Western Party, Indian Party Starters] | 4Makes 4 servings | Indian | cheesy pav recipe | cheesy pav without oven | creamy cheesy pav | with 16 amazing images. creamy cheesy pav recipe is best way to use leftover bread or pav. Learn how to make cheesy pav recipe | cheesy pav without oven | creamy cheesy pav | Quick one pot cheesy pav recipe which made in minutes with simple ingredients. Creamy, juicy and flavourful pav with Italian seasoning makes this recipe very unique. It tastes spicy, cheesy and buttery, this cheesy pav without oven brings together a medley of textures and flavours, tasting so good that we would recommend it for parties! cheesy pav is made in the pan without using oven. It is supposed to serve in a whole pan and dig in your forks to enjoy this delicious flavours. Quick mid night snacks to satisfy your Italian cravings. Tips to make cheesy pav: 1.Instead of pav you can use bread slice also. 2. You can add schezwan sauce if you want it to be little spicy. 3. Instead of mozzarella cheese you can use grated processed cheese also. Enjoy cheesy pav recipe | cheesy pav without oven | creamy cheesy pav | with detailed step by step photos. | [To make cheesy pav, cut each ladi pav into 9 pieces each using a sharp knife., Heat the butter in a broad non-stick pan, add the pav pieces and sauté on medium flame for 2 to 3 minutes or till crisp., Add the mixed herbs and chilli flakes and sauté on a medium flame for 2 minutes., Pour the prepared dip evenly over it and finally sprinkle cheese, cover with a lid and cook on a medium flame for 2 minutes., Serve the cheesy pav immediately.] | [Not Given] | cheesy-pav-recipe-42968r |
| rcp1281 | Cheesy Peach Pie ( Eggless Desserts Recipe) | NA | NA | [digestive biscuits, melted butter, paneer (cottage cheese), canned peaches, powdered sugar, beaten whipped cream, canned peach] | 10 mins | 0 mins | [Christmas, Thanksgiving] | 6Makes 6 wedges | NA | The cheesy peach pie is a delightful assembly of a peach pie atop a crusty biscuit base. It is another mouth-watering dessert featuring fresh cottage cheese (paneer). However, make sure you use only fresh and soft homemade paneer to ensure even blending with the peaches and sugar. | [Place the biscuits on a butter paper or a rolling board and crush to a coarse powder with the help of a rolling pin., Transfer the crushed biscuit powder to a bowl, add the butter and mix well., Spread and press the mixture at the base of a 175 mm. (7") loose-bottomed cake tin., Refrigerate for 30 minutes., Combine the paneer, ½ cup of peaches and sugar and blend in a mixer to a smooth paste., Transfer the mixture into a deep bowl, add the remaining peaches and mix well., Add the beaten whipped cream and fold gently. Keep aside., Pour the filling over the prepared biscuit base and spread it evenly using a palate knife., Refrigerate for 3 to 4 hours or till the pie sets., Demould the pie and cut into 6 equal wedges., Serve chilled garnished with peach wedges., Once the filling is made, use it immediately as per the recipe.] | [Not Given] | cheesy-peach-pie--eggless-desserts-recipe-1281r |
| rcp33916 | Cheesy Penne Pasta | NA | Veg | [butter, plain flour (maida), milk, salt, mozzarella cheese, processed cheese, cooked penne, white sauce, chopped parsley, dried oregano, salt, butter] | 15 mins | 8 mins | [Italian Veg Pasta, Indian Cheese Recipes, Pastas, One Dish Vegetarian Meals, White Sauce Pasta, Microwave, Western Party] | 4Makes 4 servings | Indian | cheesy penne pasta recipe | Indian style baked cheese pasta | quick cheesy penne pasta | cheesy white sauce penne pasta | with 33 amazing images. Our cheesy penne pasta recipe is really an Indian style baked cheese pasta. We have baked the xxxxcheesy penne pasta for 10 minutes to melt the cheese. In this mouth-watering cheesy penne pasta recipe, we combine this delectable white sauce with perfectly cooked penne, aromatic herbs and oodles of mozzarella and processed cheese, to make a treat worthy of a grand party, a special Italian dinner with your family, or any day you feel like pampering yourself or on a lazy or long tiring day! cheesy white sauce penne pasta is a one dish meal and super easy to make. Cheesy penne pasta is a quick recipe and is pretty to behold and tempting to bite into. Make sure you boil the pasta ‘al dente. Cheesy pasta recipe has basic ingredients that are available in every Indian household. To make veg cheesy pasta, we have boiled and drained penne until al’dene which means a little firm when bitten. Also, we have prepared the basic white sauce and kept aside. Further, we have combined cooked penne, white sauce, parsley, oregano, chili flakes, salt and pepper. Mixed it well and poured the mixture into a greased microwave safe dish. Spread the cheese evenly and have microwaved it for 3 minutes. You can also bake cheesy penne pasta for 10 minutes. Serve immediately. Kids love this recipe so you can make it for your kids as an evening snack. Cheesy penne pasta is wonderfully flavoured with spices and herb and is a real delight to devour with some homemade Garlic Bread. Enjoy cheesy penne pasta recipe | Indian style baked cheese pasta | quick cheesy penne pasta | cheesy white sauce penne pasta | with detailed step by step recipe photos below. | [Put the butter in a broad non-stick pan, when hot add the plain flour and cook on a medium flame for 1 minute., Add the milk, whisk till smooth and without lumps and cook on a medium flame for 3 to 4 minutes., Add the salt and pepper and mix well till smooth. Use as required., Combine the mozzarella cheese and processed cheese and keep aside., Combine the penne, white sauce, parsley, oregano, chilli flakes , salt and pepper, and mix well., Grease a shallow dish using ½ tsp of butter and spread the penne mixture in it., Top with the cheese mixture., Dot it with the remaining 2 tsp of butter and microwave on high for 3 minutes or bake in a pre-heated oven at 200°c (400°f) for 10 minutes., Serve the cheesy penne pasta immediately.] | [Energy, 343 cal, Protein, 11.4 g, Carbohydrates, 24.2 g, Fiber, 0.5 g, Fat, 19.6 g, Cholesterol, 4.6 mg, Vitamin A, 638.3 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.2 mg, Vitamin B3, 1.6 mg, Vitamin C, 9.4 mg, Folic Acid, 24.2 mcg, Calcium, 342.1 mg, Iron, 1.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 244.6 mg, Potassium, 187.7 mg, Zinc, 0.3 mg] | cheesy-penne-pasta-33916r |
| rcp5002 | Cheesy Pepper Dip, 5 Minute Indian Cheese Dip | NA | Veg | [cheese spread, freshly ground black pepper (kalimirch), curd (dahi), salt, cream cracker biscuits, cucumber strips, carrot strips] | 2 mins | 0 mins | [Jain International, No Cook Indian, Indian Dips / Sauces, No Cooking Veg Indian, Father's Day, Kebab Party, High Tea Party] | 1Makes 1 cup (14 tbsp ) | Jain | cheesy pepper dip recipe | 5 minute Indian cheese dip | cheese spread dip | 4 ingredient cheese dip | with 10 amazing images. cheesy pepper dip recipe | 5 minute Indian cheese dip | cheese spread dip | 4 ingredient cheese dip is a luscious dip made with no veggies, but purely cheese. Learn how to make 5 minute Indian cheese dip. To make cheesy pepper dip, combine the cheese spread and curds and blend in a mixer till smooth. Transfer the mixture into a bowl, add the salt and pepper, mix well and refrigerate for at least 1 hour. Serve chilled with cream crackers, cucumber strips and carrot strips. When you need a dip in a jiffy, look no further! It is amazing to see how a simple spice like pepper powder with cheese spread can transform into a cheese spread dip, which is a simple mix-and-serve dish. This dip makes a great combo with cream crackers and vegetable strips. Kids will love the cheesy feel of this 4 ingredient cheese dip, while adults will enjoy the peppery tinge. This 5 minute Indian cheese dip delivers perfectly to your expectations. This creamy delight is soon to be everyone’s favourite – whether you serve it in parties or as a homely indulgence. Tips for cheesy pepper dip. 1. Remember to refrigerate the dip before serving, so it gets the desired thick consistency as a dipping sauce. 2. If you wish to make cheese dip with processed cheese, then try this quick cheese dip. Enjoy cheesy pepper dip recipe | 5 minute Indian cheese dip | cheese spread dip | 4 ingredient cheese dip | with step by step photos. | [To make cheesy pepper dip, combine the cheese spread and curds and blend in a mixer till smooth., Transfer the mixture into a bowl, add the salt and pepper, mix well and refrigerate for at least 1 hour., Serve the cheesy pepper dip chilled with cream crackers, cucumber strips and carrot strips.] | [Energy, 55 cal, Protein, 2.2 g, Carbohydrates, 2.5 g, Fiber, 0 g, Fat, 3.9 g, Cholesterol, 13.5 mg, Sodium, 158.8 mg] | cheesy-pepper-dip-5-minute-indian-cheese-dip-5002r |
| rcp8629 | Cheesy Pepper Rice ( Jain International Recipe) | NA | NA | [oil, rice (chawal), salt, whole dry kashmiri red chillies, oil, thinly sliced capsicum, salt, grated processed cheese, grated processed cheese] | 15 mins | 20 mins | [Jain Rice, Jain International, Jain Rice] | 4Makes 4 servings | Jain | This rice is so easy and quick to make. . . It is for all my jain fans who can enjoy this rice dish made with bellpeppers, cheese and spices. Worth a try ! | [Wash and soak the rice for 30 minutes and drain well., Heat the oil in a kadhai, add the rice and sauté on a medium flame for 2 to 3 minutes., Add 3 cups of hot water and salt, mix well and cook on a medium flame for 8 to 10 minutes or till the rice is cooked, while stirring occasionally. Drain out any excess water if remaining., Roast the red chillies in a non-stick pan for a few minutes. Remove from the frying pan and pound in a mortar-pestle (khalbatta) to a coarse powder., Heat the oil in a kadhai, add the capsicum and sauté for 2 to 3 minutes., Add the prepared red chilli powder and sauté for 1 to 2 minutes., Add the cooked rice and mix well., Add the salt, mix well and cook for 1 minute., Add the cheese, mix well and cook for 1 more minute., Serve immediately garnished with cheese.] | [Energy, 395 cal, Protein, 5.3 g, Carbohydrates, 47.8 g, Fiber, 0.4 g, Fat, 20.2 g, Cholesterol, 4.5 mg, Sodium, 60.6 mg] | cheesy-pepper-rice--jain-international-recipe-8629r |
| rcp1254 | Cheesy Pepper Rice, Mexican Cheesy Pepper Rice | NA | NA | [long grained rice (basmati), oil, salt, oil, sliced onions, sliced capsicum, chopped dry kashmiri red chillies, chopped garlic (lehsun), salt, grated processed cheese] | 10 mins | 20 mins | [Mexican Rice, Mexican Main Dish, International Favourites, Mexican Party, Non-stick Pan] | 4Makes 4 servings | Mexican | However much we might love our traditional rice-dishes like pulao , khichdi and biryani , there are times when we want to welcome dishes from other parts of the world onto our dining table! When in the mood for international cuisine, try out this delectable Cheesy Pepper Rice. With the right combination of veggies, the rich flavour of chillies and garlic, and loads of cheese, this dish has an awesome flavour and texture that appeal to young and old alike! Enjoy this Mexican delicacy hot and fresh. | [Heat the oil in a deep non-stick pan, add the rice and sauté on a medium flame for 3 minutes., Add 3 cups of water, mix gently and cover with a lid and cook on a medium flame for 10 to 12 minutes, while stirring occasionally. Keep aside., Heat a broad non-stick pan, add the kashmiri red chillies and sauté on a medium flame for 1 minute., Combine the sautéed red chillies, garlic and 2 tbsp of water in a mixer and blend till coarse. Keep aside., Heat the oil in a broad non-stick pan, add the onions and capsicum and sauté on a medium flame for 2 minutes., Add the chilli-garlic coarse paste and sauté on a medium flame for 1 minute., Add the rice, little salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Serve hot garnished with cheese.] | [Energy, 323 cal, Protein, 3.1 g, Carbohydrates, 34.8 g, Fiber, 2 g, Fat, 19 g, Cholesterol, 0 mg, Vitamin A, 207.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.9 mg, Vitamin C, 13.2 mg, Folic Acid, 3.9 mcg, Calcium, 8.7 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0.3 mg, Potassium, 9.5 mg, Zinc, 0.6 mg] | cheesy-pepper-rice-mexican-cheesy-pepper-rice-1254r |
| rcp41573 | Cheesy Peri Peri Stuffed Pav | Snacks | NA | [ladi pav, butter, red chillies, garlic (lehsun) cloves, chopped coriander (dhania), lemon juice, dried oregano, dried thyme, dried parsley, oil, salt, grated processed cheese] | 10 mins | 15 mins | [High Tea Party, Western Party, Non-stick Pan, Quick Snacks / Quick Starters, Innovative Snacks, Kitty Party Snacks] | 8Makes 8 stuffed pav | NA | Peri peri or piri piri is a fiery sauce of African origin, made with fresh red chillies. It is tinged with multiple flavours – garlicky, spicy, tangy and herby – and is guaranteed to tickle your taste buds and fire up your appetite. In this innovative recipe, we have sandwiched pav bread with freshly-made peri peri sauce and topped it with cheese. The outcome is a scrumptious and cheesy treat that everybody will love. Serve the Cheesy Peri Peri Stuffed Pav immediately after preparation, to enjoy the crackling flavour and gooey cheesiness. Try other pav based recipes like Pav Sandwich and Pav Bhaji Sandwich . | [Combine all ingredients, without using water in a mixer and blend till smooth. Keep aside., Heat 1 tsp of butter on a non-stick tava (griddle), place the open pav and cook on a medium flame till it turns light brown in colour from both the sides., Put 1 tsp of the prepared peri peri sauce on each side of the pav and close the pav., Again cook the pav on a medium flame using 1 tsp of butter till it turns golden brown in colour from both the sides., Finally top it with 1 tsp of cheese., Repeat steps 1 to 4 to make 7 more stuffed pav., Serve immediately.] | [Energy, 188 cal, Protein, 3.9 g, Carbohydrates, 21.4 g, Fiber, 0.1 g, Fat, 9.7 g, Cholesterol, 0 mg, Vitamin A, 242.6 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.3 mg, Vitamin C, 1.6 mg, Folic Acid, 0 mcg, Calcium, 31 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 49.6 mg, Potassium, 12 mg, Zinc, 0 mg] | cheesy-peri-peri-stuffed--pav-41573r |
| rcp2585 | Cheesy Potato Bake | Snacks | NA | [potatoes, onions, grated processed cheese, milk, butter] | 10 mins | 0 mins | [Indian Cheese Recipes, Baked Snacks, Oven, Recipes Kids can make, Kids High Energy Indian Foods] | 4Makes 4 servings | Indian | You love potatoes and you love cheese, so you are sure to love the cheesy potato bake! a simple preparation of potatoes with onions and pepper powder, topped with lots and lots of cheese, and baked to perfection, this is a filling and healthy snack for growing kids. | [, , , , , , , , , Serve hot with garlic bread.] | [Not Given] | cheesy-potato-bake-2585r |
| rcp33614 | Cheesy Potato Baskets ( Finger Foods for Kids ) | Snacks | NA | [rajma (kidney beans), tomato ketchup, chilli sauce, chopped coriander (dhania), salt freshly ground black pepper powder, baby potatoes, grated processed cheese, coriander (dhania)] | 15 mins | 0 mins | [Evening Tea Snacks, Baked, Oven, Finger Foods for Babies, Toddlers and Kids] | 12Makes 12 baskets (12 basket ) | NA | Pretty potato baskets filled with a tangy rajma filling makes interesting finger food. Baked with cheese on top, they look irresistible and taste yummy when served hot. A filling snack that comes packed with carbohydrates and proteins. | [Combine all the ingredients in a bowl and mix well., Divide the filling into 12 equal portions and keep aside., Fill each potato half with a portion of the rajma filling, top with ½ tbsp of cheese and bake in a pre-heated oven at 200°c (400°f) for 5 minutes., Serve hot garnished with coriander sprigs.] | [Energy, 41 cal, Protein, 2.5 g, Carbohydrates, 5 g, Fiber, 0.3 g, Fat, 1.2 g, Cholesterol, 0 mg, Vitamin A, 53.7 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 1.1 mg, Folic Acid, 0.2 mcg, Calcium, 53.3 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 31.5 mg, Potassium, 12.2 mg, Zinc, 0.3 mg] | cheesy-potato-baskets--finger-foods-for-kids--33614r |
| rcp36315 | Cheesy Potato Chips ( Burgers and Smoothies Recipe) | Snacks | NA | [potato wafers, grated processed cheese, chilli powder] | 5 mins | 0 mins | [Side Dishes, Indian Cheese Recipes, Evening Tea Snacks, Sizzler Party, Indian Birthday Party, High Tea Party, Kids After School] | 4Makes 4 servings (4serving ) | Indian | A quick fix accompaniment that you can use to spice up a simple layout of burgers and smoothies! cheesy potato chips can be easily made using ready-made chips. Any variety of chips would do, but plain salted ones will suit the requirements better than flavoured ones. Do not over-bake as the chips might give a burnt taste and the cheese will become dry. | [Spread the potato wafers on a broad baking dish., Sprinkle the cheese and chilli powder evenly over the wafers and bake in a pre-heated oven at 200°c (400°f) for 10 minutes., Serve immediately.] | [Energy, 243 cal, Protein, 2.9 g, Carbohydrates, 7.1 g, Fiber, 0.5 g, Fat, 22.6 g, Cholesterol, 10 mg, Sodium, 127.7 mg] | cheesy-potato-chips--burgers-and-smoothies-recipe-36315r |
| rcp1638 | Cheesy Puffs, Baked Khari Biscuits with Cheese | Snacks | NA | [khari biscuit, grated processed cheese, hot and sweet chilli sauce, butter, chopped capsicum, plain flour (maida), milk, boiled sweet corn kernels (makai ke dane), dry red chilli flakes (paprika), salt] | 10 mins | 4 mins | [Continental food, Quick Evening Snacks, Indian Snacks for Entertaining, Indian Cheese Recipes, Evening Tea Snacks, eggless Biscuits, Baked] | 10Makes 10 puffs | Indian | cheesy puffs recipe | baked khari biscuits with cheese | Indian style cheese khari snack | with 24 amazing images. cheesy puffs recipe is a fusion dish topped with cheese and veggies on khari biscuit. Very tempting and easy to make cheesy puffs recipe | baked khari biscuits with cheese | Indian style cheese khari snack | Crumbly crisp khari biscuits topped with a lip-smacking veggie mix, cheese, and hot and sweet sauce, is baked for a few minutes till the cheese melts and coats the Indian style cheese khari snack. Indeed, these cheesy puffs will make your heart melt with their brilliant texture and attractive flavour. Serve fresh off the oven at your next party and bask in the glory that comes your way. Tips to a make cheesy puffs recipe: 1. Always make sure to break the khari biscuits in half gently if very thick. 2.Topping can be made in advance, if thick add little milk. 3. Kids can also eat it just avoid the chilli flakes, instead add oregano. 4. If you do not have an oven, cook them on a tava or a non-stick pan covered for 2 to 3 minutes but on a slow flame. Enjoy cheesy puffs recipe | baked khari biscuits with cheese | Indian style cheese khari snack | with detailed step by step images. | [Heat the butter in a broad non-stick, add the capsicum and sauté on a medium flame for 30 seconds., Add the plain flour, mix well and cook on a medium flame for 30 seconds, while stirring continuously., Add the milk, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring continuously., Add the corn, chilli flakes and salt, mix well and cook on a medium flame for 1 more minute., Cool slightly and keep aside., To make cheesy puffs, place the khari biscuits on a clean, dry surface, put a little topping over each khari biscuit., Finally sprinkle 1 tsp cheese over it and spread ½ tsp hot and sweet chilli sauce evenly over it., Bake in a pre-heated oven at 200°c (400°f) for 5 to 7 minutes or till the cheese melts., Serve the cheesy puffs immediately.] | [Energy, 91 cal, Protein, 3.1 g, Carbohydrates, 12.7 g, Fiber, 0.2 g, Fat, 2.8 g, Cholesterol, 0 mg, Vitamin A, 87.6 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.4 mg, Vitamin C, 4.4 mg, Folic Acid, 1.6 mcg, Calcium, 59 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 14.3 mg, Potassium, 38 mg, Zinc, 0.1 mg] | cheesy-puffs-baked-khari-biscuits-with-cheese-1638r |
| rcp40861 | Cheesy Rice Stick | Snacks | NA | [cooked rice, chopped coriander (dhania), boiled and mashed potatoes, cornflour, dry red chilli flakes (paprika), dried mixed herbs, salt, bread crumbs, oil, tomato ketchup] | 15 mins | 15 mins | [Indian Snacks for Entertaining, Indian Cheese Recipes, Deep-fried Indian Starters, Evening Tea Snacks, Deep Fry, High Tea Party, Cocktail Party] | 7Makes 7 cheesy rice sticks | Indian | The Cheesy Rice Stick is a snazzy starter made with a dough of rice and potatoes perked up with appropriate herbs and spices. Portions of the dough are stuffed with a piece of cheese before being deep-fried to a perfect golden brown. The cheese melts in the heat and coats the inside of the rice sticks, giving it a gooey centre! The Cheesy Rice Stick can also be served as an after-school snack for kids or as an accompaniment for tea . | [Mash the rice using a masher in a deep bowl., Add the coriander, potatoes, cornflour, chilli flakes, mixed herbs and salt and mix well using your hands., Divide the mixture into 7 equal portions., Flatten a portion of the potato mixture into a 75 mm. (3") diameter circle and place a cheese stick in the centre., Bring together the edges in the centre to seal the stuffing and roll it into an oval shape. Keep aside., Repeat steps 4 and 5 to make 6 more cheesy rice sticks., Roll them in bread crumbs till they are evenly coated from all the sides., Heat the oil in a deep non-stick kadhai and deep-fry, a few sticks at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve immediately with tomato ketchup.] | [Not Given] | cheesy-rice-stick-40861r |
| rcp39577 | Cheesy Rice Tartlet | Snacks | NA | [bread, melted butter, grated processed cheese, cooked rice (chawal), butter, chopped garlic (lehsun), chopped spring onions, chopped capsicum, cream, milk, dry red chilli flakes (paprika), salt] | 10 mins | 7 mins | [Italian Starters, Indian Cheese Recipes, Baked Snacks, Baked, Oven, Snack Recipes for Kids] | 5Makes 5 tartlets | Indian | Crispy bread tartlets are topped with a creamy mixture of soft rice, gooey cheese, and crunchy and colourful veggies flavoured with garlic and chilli flakes. The Cheesy Rice Tartlet features myriad textures and flavours dominated by that of cheese. A generous portion of rice in the filling not only helps add volume to it, but also to retain a soft and pleasant texture. | [Lightly grease 5 muffin moulds of a muffin tray or 5 tart moulds using a little butter, And keep aside., Remove the crusts from each bread slice and flatten each slice using a rolling pin., Press each slice of the flattened bread into the greased muffin moulds or in the tart, Moulds., Bake in a pre-heated oven at 200°c (400°f) for 15 minutes or till they turn crisp and, Golden brown in colour. Keep aside., Heat the butter in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add the spring onions and sauté on a medium flame for 1 minute., Add the capsicum and sauté on a medium flame for another 1 minute., Add the cheese, cream and milk, mix well and cook on a medium flame for 1 minute., Add the rice, chilli flakes and salt, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally., Divide the filling into 5 equal portions and keep aside., Spoon one portion of the filling mixture into each baked bread tartlet., Serve immediately.] | [Energy, 193 cal, Protein, 4.8 g, Carbohydrates, 30.5 g, Fiber, 1.2 g, Fat, 5.6 g, Cholesterol, 0 mg, Vitamin A, 168.3 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.6 mg, Vitamin C, 9.6 mg, Folic Acid, 3.1 mcg, Calcium, 63.7 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 22.3 mg, Potassium, 22.6 mg, Zinc, 0.3 mg] | cheesy-rice-tartlet-39577r |
| rcp36859 | Cheesy Risotto ( Recipe for Toddlers) | NA | NA | [butter olive oil, chopped onions, chopped garlic (lehsun), chopped carrots, chopped zucchini, boiled green peas, chopped french beans, salt, cooked rice, fresh cream, milk, grated processed cheese, freshly ground black pepper powder] | 10 mins | 10 mins | [Recipes for Toddlers (1-3 Years), Protein rich food for kids, Calcium Rich Rice, Khichdi and Biryani] | 6Makes 6 servings | NA | Make this cheesy creamy delicacy with kid's all time favourite "rice' and watch your child dwell into this dish. | [Heat the butter in a deep pan, add the onions and sauté till they turn translucent., Add the garlic and sauté for a few more seconds., Add all the vegetables and salt and mix well and cook for 4 to 5 minutes., When the vegetables have softened a little, add the rice, cream, milk, ½ cup of water and salt if required and mix well., Bring to boil and simmer for a few minutes, adding more water if required., Add the cheese and pepper, mix well and serve immediately., Combine a little cooked rice, condensed milk and milk and microwave for a minute., Combine a little cooked rice, a little purée (made by blending dates and water in a mixer),, Almond powder and milk and cook till the rice gets mashed a little., Make a dough of mashed cooked rice, grated mixed vegetables, whole wheat flour and salt and then make small rotis. They taste yummy with jam.] | [Energy, 179 cal, Protein, 3.8 g, Carbohydrates, 21 g, Fiber, 2.6 g, Fat, 8.5 g, Cholesterol, 21 mg, Sodium, 107.9 mg] | cheesy-risotto--recipe-for-toddlers-36859r |
| rcp39810 | Cheesy Spinach Dip | NA | NA | [grated processed cheese, chopped blanched spinach (palak), butter, plain flour (maida), milk, dry red chilli flakes (paprika), salt freshly ground black pepper (kalimirch), melba toast] | 10 mins | 4 mins | [Indian Cheese Recipes, Indian Dips / Sauces, Western Party, Fondue Party, Non-stick Pan] | 2Makes 1.50 cups (21 tbsp ) | Indian | A very cheesy dip that tastes fab with thin and crispy Melba Toast! Ideal to serve at parties, the Cheesy Spinach Dip is made easily by combining white sauce, cheese and spinach. Perked up with pepper and chilli flakes, this wonderful dip goes down well with adults and kids alike. | [Heat the butter in a broad non-stick pan, add the plain flour and cook on a medium flame for a few seconds, while stirring continuously., Add the milk, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Add the cheese, chilli flakes, spinach, salt and pepper, mix well and cook on a medium flame for another 1 minute., Serve immediately with melba toast.] | [Energy, 27 cal, Protein, 1.1 g, Carbohydrates, 1.1 g, Fiber, 0.1 g, Fat, 1.7 g, Cholesterol, 5.2 mg, Sodium, 33.1 mg] | cheesy-spinach-dip-39810r |
| rcp4863 | Cheesy Spinach Parcels | NA | Veg | [spinach (palak), processed cheese, freshly crushed black pepper (kalimirch) powder, melted butter, grated garlic] | 10 mins. | 20 mins. | [Vegetarain Kebabs, Indian Cheese Recipes, Barbeque Party Indian Recipes, Barbeque] | 4Serves 4. | Indian | These melt in the mouth dainty cheese filled spinach parcels are cooked in garlic flavoured butter. Use whole spinach leaves that do not have any cracks because the cheese can ooze out of the leaves during cooking. | [Using a pair of chapati tongs, immerse each spinach leaf in hot water for a few seconds., Refresh each leaf in ice-cold water and dry carefully on a cotton towel or, Place the spinach leaves flat on a dry surface., Place 1 teaspoon of the cheese on one corner of the leaf and sprinkle some pepper over it., Roll the spinach leaf into a parcel, sealing the cheese securely in the leaf., Repeat with the remaining ingredients to make more spinach parcels., Thread them on 4 wooden skewers and barbeque on a medium flame over a charcoal or an electric barbeque. Drizzle with some of the garlic butter while they are being grilled and serve immediately.] | [Not Given] | cheesy-spinach-parcels-4863r |
| rcp40488 | Cheesy Spring Onion Cigars | NA | NA | [grated processed cheese, chopped spring onion whites greens, chopped green chillies, salt, samosa pattis, oil, plain flour (maida), water, schezuan sauce] | 15 mins | 15 mins | [Course, Advanced Recipes, Indian Cheese Recipes, Deep-fried Indian Starters, Deep Fry, Western Party, Advanced Starters] | 27Makes 27 cigars (27 cigar ) | Indian | A starter with a super exotic touch, the Cheesy Spring Onion Cigars will floor all your guests with its amazingly cheesy texture and peppy flavour. Since it is made with readymade samosa pattis, this starter has a wonderfully crisp cover, and is also quite easy to prepare! You will thoroughly enjoy the strong scents of spring onions and the gooey mouth-feel typical of cheesy starters! However, remember like all cheese-based snacks, this must be served immediately on preparation before the cheese hardens. | [Cut each samosa patti into 3 to get 75 mm. X 62 mm. (3" x 2½") rectangular pieces. You will get 27 pieces in all., Place one piece of the samosa patti on a clean, dry surface and place 1 tsp of the stuffing at one corner of a samosa patti piece. Roll it up tighly and seal using the maida-water mixture. Seal both the open ends also with the maida-water mixture., Repeat wit the remaining pattis and stuffing to make 26 more cigars., Heat the oil in a deep non-stick pan, deep-fry a few cigars at a time, on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve immediately with schezuan sauce.] | [Energy, 46 cal, Protein, 1.1 g, Carbohydrates, 2.7 g, Fiber, 0 g, Fat, 3.4 g, Cholesterol, 3 mg, Sodium, 37 mg] | cheesy-spring-onion-cigars-40488r |
| rcp2914 | Cheesy Stuffed Potatoes | Snacks | NA | [boiled and peeled potatoes, grated paneer (cottage cheese), grated processed cheese, chopped green chillies, chopped celery, dried oregano, salt, melted butter, salt, tomato ketchup] | 10 mins | 0 mins | [Indian Cheese Recipes, Baked Snacks, Baked, Oven, Quick Snacks / Quick Starters] | 8Makes 8 stuffed potatoes | Indian | In this recipe, the potato is scooped out, stuffed with cottage cheese and celery. Always keep a few boiled potatoes in your refrigerator to assemble this recipe quickly. Scooped out potatoes left-over from this recipe can be mashed and used for potato tikkis, a quick sandwich filling or as a vegetable. | [Combine the paneer, cheese, green chillies, celery, oregano and salt in a bowl and mix well., Divide this stuffing into 8 equal portions and keep aside., Cut each potato vertically into 2 halves., Scoop the centre of each potato half a little, using a spoon so that a light depression is formed for the stuffing., Brush a little melted butter on each potato half and then sprinkle a little salt over them., Stuff each potato half with a portion of the prepared stuffing and place them on a greased baking tray., Bake in a pre-heated oven at 200 c (400 f) for 10 to 12 minutes., Serve immediately garnished with tomato ketchup.] | [Energy, 90 cal, Protein, 3.1 g, Carbohydrates, 9 g, Fiber, 0.6 g, Fat, 4.7 g, Cholesterol, 0 mg, Vitamin A, 112.6 mcg, Vitamin B1, -0.1 mg, Vitamin B2, -0.1 mg, Vitamin B3, 0.3 mg, Vitamin C, 6.3 mg, Folic Acid, 5.9 mcg, Calcium, 92 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 16.2 mg, Potassium, 86.8 mg, Zinc, 0.2 mg] | cheesy-stuffed-potatoes-2914r |
| rcp38588 | Cheesy Stuffed Veggie Burger, Veg Cheese Burger | Dinner | Veg | [burger buns, butter, red chilli sauce, tomato slices, sliced onions, salt, chopped and boiled mixed vegetables, mashed potatoes, chopped coriander (dhania), ginger-green chilli paste, garam masala, chilli powder, lemon juice, salt, cornflour, grated processed cheese, oil, shredded cabbage, grated carrot, mayonnaise, salt] | 25 mins | 20 mins | [American Burgers / Grills, Bread Snack, Veggie Burgers Collection, One Dish Vegetarian Meals, One Meal Dinner, Raksha - Bandhan, Christmas] | 3Makes 3 burgers | American | cheesy stuffed veggie burger recipe | veg cheese burger | Indian cheesy veggie burger | with 33 amazing images. cheesy stuffed veggie burger recipe | veg cheese burger | Indian cheesy veggie burger is a mouth watering burger which is sure to lure people of all ages. Learn how to make veg cheese burger. To make cheesy stuffed veggie burger, for the patty combine all the ingredients, except the cheese in a deep bowl and mix very well using your hands. Divide the mixture into 3 equal portions. Roll a portion into a 100 mm. (4”) diameter thick flat circle and put 2 tbsp of cheese in the center. Bring all the sides together, seal it completely, and flatten it lightly. Repeat steps 3 and 4 to make 2 stuff 2 more patty. Heat a non-stick tava (griddle), grease it with 1 tbsp of oil, place all the patty on it and cook using 1 tbsp of oil till they turn golden brown in colour from both the sides. Keep aside. To make the cheesy stuffed veggie burger, divide the coleslaw into 3 equal portions. Keep aside. Cut a burger bun horizontally into two. Apply 1/4 tsp of butter on both the sides of each halve of the burger bun and toast them lightly on a tava (griddle). Place both the halves on a clean, dry surface, apply 1 tsp of chilli sauce over each buttered halve and spread it evenly. Place a portion of the coleslaw on the lower halve of the buttered- chilli sauce side. Place a patty, 3 tomato slices, 1 onion slice and sprinkle a little salt and pepper evenly over it. Cover with an upper halve of the bun and press it lightly. Repeat steps 2 to 6 to make 2 more burgers. Serve the cheesy stuffed veggie burger immediately. This veg cheese burger is totally different from anything you’ve ever tasted before! The buttered burger bun is smeared with fiery chilli sauce and then packed with a whole lot of usual burger ingredients like coleslaw, tomato and onion slices. Then comes the interesting part – a super duper veggie patty with a cheesy core! The veg patty mixture is stuffed with grated cheese, and as the patty cooks the cheese melts and gives the patty of Indian cheesy veggie burger a gooey cheesy centre that’s totally awesome. When you bite into cheesy stuffed veggie burger, the cheese oozes out to meet your cheese-loving taste buds. You can also try other cheesy recipes like Cheesy Potato Bake or Cheesy Rice Tartlet. Tips for cheesy stuffed veggie burger. 1. Ensure that the boiled vegetables are strained well. Presence of water will make shaping the patties difficult. 2. If you find that the patty is yet not shaping well, add 1 tbsp of extra cornflour. 3. To save time you can cook the potatoes in a microwave. 4. For kids, replace chilli sauce with tomato ketchup. 5. Relish the cheesy stuffed veggie burger hot and fresh to enjoy the gooeyness of the cheese before it begins to harden. Enjoy cheesy stuffed veggie burger recipe | veg cheese burger | Indian cheesy veggie burger | with step by step photos below. | [To make cheesy stuffed veggie burger, combine all the ingredients, except the cheese in a deep bowl and mix very well using your hands., Divide the mixture into 3 equal portions., Roll a portion into a 100 mm. (4”) diameter thick flat circle and put 2 tbsp of cheese in the center., Bring all the sides together, seal it completely, and flatten it lightly., Repeat steps 3 and 4 to make 2 stuff 2 more patty., Heat a non-stick tava (griddle), grease it with 1 tbsp of oil, place all the patty on it and cook using 1 tbsp of oil till they turn golden brown in colour from both the sides. Keep aside., To make the cheesy stuffed veggie burger, divide the coleslaw into 3 equal portions. Keep aside., Cut a burger bun horizontally into two. Apply 1/4 tsp of butter on both the sides of each halve of the burger bun and toast them lightly on a tava (griddle)., Place both the halves on a clean, dry surface, apply 1 tsp of chilli sauce over each buttered halve and spread it evenly., Place a portion of the coleslaw on the lower halve of the buttered- chilli sauce side., Place a patty, 3 tomato slices, 1 onion slice and sprinkle a little salt and pepper evenly over it., Cover with an upper halve of the bun and press it lightly., Repeat steps 2 to 6 to make 2 more burgers., Serve the cheesy stuffed veggie burger immediately.] | [Energy, 660 cal, Protein, 12.6 g, Carbohydrates, 70.9 g, Fiber, 5.6 g, Fat, 38.9 g, Cholesterol, 25.5 mg, Sodium, 682.1 mg] | cheesy-stuffed-veggie-burger-veg-cheese-burger-38588r |
| rcp40942 | Cheesy Vegetable Discs | Snacks | NA | [grated processed cheese, chopped onions, chopped capsicum, chopped baby corn, chopped zucchini, olive oil, chopped garlic (lehsun), dry red chilli flakes (paprika), dried oregano, salt, chilli sauce, chopped basil, bread, butter, chilli sauce] | 20 mins | 4 mins | [Course, Advanced Recipes, Baked Snacks, Bread Snack, Western Party, Cocktail Party, Oven] | 14Makes 14 discs | NA | A delight to behold and a greater delight to bite into, Cheesy Vegetable Discs make a fabulous, eye-catching starter for any party . With two discs of bread seated one above the other, layered with tangy sauces and topped with a yummy, cheesy vegetable mixture, this baked snack is just too exciting. You will experience a burst of flavours and textures when you bite into it, so be prepared for a thrilling experience. | [Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 1 minute., Add the coloured capsicum, baby corn and zucchini and sauté on a medium flame for 2 minutes., Add the chilli flakes, dried oregano, salt and chilli sauce, mix well and cook on a medium flame for a few seconds., Switch off the flame, add the cheese and basil and mix well. Keep aside., Place 2 bread slices on a clean, dry surface and cut them into approx. 62 mm. (2½”) diameter round using a cookie cutter or a vati., Now cut one round into 50 mm. (2”) diameter round using another cookie cutter or a vati. Only the outer ring is to be used. Discard the centre round., Apply a little butter and red chilli sauce on a bread roundel, place the bread ring over it and press it lightly., Put a tbsp of the stuffing in the centre depression of the ring and spread it evenly. Apply a little butter on the edges of the bread ring., Repeat steps 1 to 4 to make 13 more discs., Arrange 7 discs on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 to 12 minutes or till the cheese melts and the discs turn crispy., Repeat step 6 to bake 7 more discs., Serve immediately.] | [Not Given] | cheesy-vegetable-discs-40942r |
| rcp37303 | Cheesy Vegetable Pasta | Dinner | Veg | [cheese slices, sliced coloured capsicum, boiled sweet corn kernels (makai ke dane), cooked penne, butter, milk, dried oregano, dry red chilli flakes (paprika), salt freshly ground black pepper (kalimirch), garlic bread] | 10 mins | 7 mins | [Italian Veg Pasta, One Dish Vegetarian Meals, One Meal Dinner, White Sauce Pasta, Raksha - Bandhan, Christmas, Mother's Day] | 2Makes 2 servings | Italian | cheesy vegetable pasta recipe | quick kids cheesy vegetable pasta | Indian style cheese veg pasta | with amazing 11 images. cheesy vegetable pasta is a quick kids cheesy vegetable pasta. cheesy vegetable pasta which is supremely mouth watering and your family will definitely love it. All it takes is a little smartness to make delicious cheesy vegetable pasta within minutes! Cooking cheese slices in milk results in a creamy sauce-like base for the cooked penne and veggies. Choose a colourful combination of vegetables in quick kids cheesy vegetable pasta like capsicum and sweet corn, and balance the amount of salt and pepper. Perked up with fresh oregano and chilli flakes, there is joy in every flavourful Indian style cheese veg pasta bite. The cheesy vegetable pasta is extremely quick to make and also supremely easy. Not even an amateur can go wrong with this recipe. The quick kids cheesy vegetable pasta is so easy, you can also involve your kids in the procedure of cooking pasta and have a quality time with them. Kids like not just the name, but the dish as well. An age-old recipe that we liked as kids (and continue to like), and our kids are sure to love too. Cheesy vegetable pasta is a one dish meal and one pot meal and is ideal recipe for a tiring day. The recipe is hassel-free and is definitely loved by all the generations! Use this mouth-watering recipe of cheesy vegetable pasta, to make a treat worthy of a grand party, a special dinner with your family, or any day you feel like pampering yourself or on a lazy or long tiring day! cheesy vegetable pasta is a one-meal dish and super easy to make. As kids usually love this recipe so you can make it for your kids as an evening snack. cheesy vegetable pasta is wonderfully flavoured with spices and herb and is a real delight to devour with some homemade Garlic Bread. Learn to make cheesy vegetable pasta recipe | quick kids cheesy vegetable pasta | Indian style cheese veg pasta | with detailed step by step recipe photos below. | [To make cheesy vegetable pasta, heat the butter in a broad non-stick pan, add the capsicum and sauté on a medium flame for 2 minutes., Add the penne, milk, salt, pepper, oregano, chilli flakes, sweet corn and cheese slices, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally., Serve the cheesy vegetable pasta immediately with garlic bread.] | [Energy, 254 cal, Protein, 7.7 g, Carbohydrates, 33 g, Fiber, 1.4 g, Fat, 9 g, Cholesterol, 0 mg, Vitamin A, 469.7 mcg, Vitamin B1, 0.6 mg, Vitamin B2, 0.2 mg, Vitamin B3, 2.6 mg, Vitamin C, 62.6 mg, Folic Acid, 12.4 mcg, Calcium, 123.8 mg, Iron, 1.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 62.4 mg, Potassium, 125.9 mg, Zinc, 0.5 mg] | cheesy-vegetable-pasta-37303r |
| rcp1822 | Cheesy Vegetable Pizza | Dinner | NA | [grated processed cheese, butter, plain flour (maida), milk, salt freshly ground black pepper, sliced and blanched baby corn, blanched carrot cubes, blanched zucchini, sliced red capsicum, butter, salt freshly ground black pepper, thin crust pizza base, grated mozzarella cheese, pizza sauce] | 30 mins | 6 mins | [Kids Recipes, Italian Pizzas, Dinner, Comfort Foods, different types of pizza, One Meal Dinner, Father's Day] | 2Makes 2 pizzas | Italian | cheesy vegetable pizza recipe | veg cheesy pizza | Indian style cheese sauce veg pizza | cheese veggie pizza on tava | with amazing 30 images. Enjoy this luscious and cheesy vegetable pizza which we have modified to Indian style cheesy vegetable pizza. The cheese veggie pizza uses a lot of ingredients and takes a little while for the preparation but the product and the outcome is amazing!! pizza is loved by all the generations equally, be it a 7 year old or 60. Pizza is a classic recipe that has stood test of time. Here, we have got you a unique and different cheesy vegetable pizza recipe where veggies and cheese are the heroes but the recipe has a exciting twist. For preparing Indian style cheese veggie pizza, firstly we have started by preparing the cheese sauce which we have used as the base of the recipe. To prepare cheese sauce for cheesy vegetable pizza, in a deep non-stick pan heat butter. Further, add plain flour, cook and whisk continuously until the raw smell goes away of you see the butter flour becoming frothy. Next, add cheese. You can use any cheese that you wish to parmesan, mozzarella etc. Further, add water and season it with pepper and salt. You can also add dry herbs if you wish to enhance the taste of our cheese sauce. Cook it continuously until it thickens and make sure to stir it continuously or it be stick to the bottom of the pan and burn. Next, for the vegetable topping, take butter in a pan and saute all the veggies on a medium flame. Season it and add mixed herbs. We have used carrots, red bell pepper, zucchini and baby corn but you can use any veggies of your preference. Further, to assemble the vegetable cheese pizza, place pizza base on a dry surface Here, we have used ready made thin-crust pizza base but you can also prepare it at home. Next, pour 1 portion of the cheesy sauce over it and apply evenly. Next, spread 1 portion of veggies over it and also spread 1/4 cup of pizza sauce over it. Pizza sauces are readily available in the market yet if you wish to you can make it at home too. Next, spread pizza cheese over it. You can adjust the quantity of cheese according to your preference. Further, you can sprinkle oregano and chili flakes if you wish to. Our pizza is ready to be cooked. Here, we have shown 2 method of cooking pizza. The first method of cooking pizza the method which is common that is baking. So, we have placed the assembled pizza on a greased baking tray and baked it in a pre-heated oven at 200'c for 10-12 mins. The second method, making cheese veggie pizza on tava is very common in every Indian household which is cooking pizza on tava. To cook cheesy vegetable pizza on tava, heat ghee in a non-stick pan and place the assembled pizza over it, cover and cook until the cheese on the pizza melts. I believe the pizza cooked on tava taste's better than the pizza baked in an oven and is also crispier. If you have guests coming home for dinner or you want give a treat to your family member's. This cheesy vegetable pizza recipe is definitely a go to. The recipe is unique as the pizza sauce is not applied at the base but poured on top and the cheesy sauce and cheese oozing out makes it even delicious. Assorted veggies make it the best meal. Just one pizza and your tummy would be happy and all smiley that's how tasty this pizza is. Enjoy cheesy vegetable pizza recipe | veg cheesy pizza | Indian style cheese sauce veg pizza | cheese veggie pizza on tava | with detailed step by step recipe photo and video below. | [Heat the butter in a broad non-stick pan, add the plain flour and cook on a medium flame for 30 seconds, while stirring continuously., Add the milk, ½ cup of water, cheese, salt and pepper, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Divide the cheese sauce into 2 equal portions and keep aside., Heat the butter in a broad non-stick pan, add all the vegetables and sauté on a medium flame for 2 to 3 minutes., Add the salt and pepper and mix well., Divide the vegetable topping into 2 equal portions and keep aside., Place a pizza base on a clean, dry surface and spread a portion of the cheese sauce and arrange 1 portion of the vegetable topping evenly over it., Spread ¼ cup of pizza sauce evenly over it and finally sprinkle ¼ cup of cheese over it., Repeat steps 1 and 2 to make 1 more pizza., Place both the pizzas on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 to 12 minutes or till the base is evenly browned and the cheese melts., Cut the cheesy vegetable pizza into equal wedges and serve immediately.] | [Not Given] | cheesy-vegetable-pizza-1822r |
| rcp2594 | Cheesy Wafers | NA | NA | [potato wafers, grated processed cheese, chilli powder] | 5 mins | 0 mins | [Indian Cheese Recipes, Recipes Kids can make] | 2Makes 2 servings | Indian | A delectable preparation of your favourite wafers or nachos coated with cheese and baked in an oven. Ask your taste-buds whether they want soft or spiky flavours, and vary the garnish accordingly! | [, , , , ] | [Not Given] | cheesy-wafers-2594r |
| rcp38873 | Cheesy Zucchini and Baby Corn Pizza | NA | NA | [butter, plain flour (maida), milk, grated processed cheese, salt freshly ground black pepper (kalimirch), sliced zucchini, diagonally cut and blanched baby corn, sliced capsicum red green, olive oil, dried oregano, dry red chilli flakes (paprika), salt, sliced black olives, pizza base, pizza sauce, grated mozzarella cheese] | 15 mins | 6 mins | [Italian Pizzas, different types of pizza, Baked, Italian Party, Oven] | 2Makes 2 pizzas | Italian | Zucchini is always a wonderful value-add to pizzas because it has a very unique texture that is crisp, juicy and slightly buttery as well! It tends to lubricate every bite-ful making it more enjoyable and easier to munch on. This particular pizza features a stunning assortment of vegetables like zucchini, baby corn and capsicum combined with a luscious cheese sauce. Chunks of black olives together with a dash of herbs and spices makes the Cheesy Zucchini and Baby Corn Pizza extra special, all set to be savoured by a special someone! | [Heat the butter in a broad non-stick pan, add the plain flour and sauté on a medium flame for 30 seconds., Add the milk, cheese, salt and pepper, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Remove from the flame and keep aside., Heat the olive oil in a broad non-stick pan and half the capsicum and zucchini and sauté on a medium flame for 1 to 2 minutes., Add the baby corn, oregano, chilli flakes and salt and sauté on a medium flame for 1 minute., Add the olives and mix well. Keep aside., Place a pizza bases on a clean, dry surface, spread ¼ cup of pizza sauce evenly over it., Top it with half the cheese sauce, half the vegetable topping evenly over it., Finally sprinkle ¼ cup cheese evenly over it., Repeat steps 1 to 3 to make 1 more pizza., Place both the pizzas on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 to 12 minutes or till the base is evenly browned and the cheese melts., Cut into equal wedges and serve immediately.] | [Energy, 589 cal, Protein, 20.7 g, Carbohydrates, 51.7 g, Fiber, 2 g, Fat, 32.3 g, Cholesterol, 11.5 mg, Vitamin A, 554.4 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.2 mg, Vitamin B3, 1.4 mg, Vitamin C, 17.5 mg, Folic Acid, 24.8 mcg, Calcium, 459 mg, Iron, 2.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 396.8 mg, Potassium, 287.6 mg, Zinc, 0.5 mg] | cheesy-zucchini-and-baby-corn-pizza-38873r |
| rcp4026 | Cherries Jubilee | NA | NA | [cherries, cornflour, raspberry jam, sugar, lemon juice, cochineal, brandy, Rich Vanilla Ice-cream,] | 5 mins. | 15 mins. | [Indian Freezer] | 9Serves 8 to 10. | Indian | | [Deseed the cherries. Keep aside the syrup., To the cherry syrup, add the cornflour, jam and sugar and boil for a few minutes., Add the lemon juice, cochineal and the stoned cherries., Fill a bowl with the hot cherry mixture., Warm the brandy in a large spoon, set it alight and pour the burning brandy over the cherries., Spoon this sauce over the vanilla ice-cream and serve.] | [Energy, 102 cal, Protein, 1.7 g, Carbohydrates, 25.1 g, Fiber, 0.3 g, Fat, 2.5 g, Cholesterol, 0 mg, Vitamin A, 11.3 mcg, Vitamin B1, -0.7 mg, Vitamin B2, -0.7 mg, Vitamin B3, -0.6 mg, Vitamin C, 2.2 mg, Folic Acid, 4.3 mcg, Calcium, 66.3 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 2 mg, Potassium, 75.2 mg, Zinc, 0.1 mg] | cherries-jubilee-4026r |
| rcp664 | Cherry Jubilee ( Microwave Recipe) | NA | NA | [cherries, cornflour, raspberry jam, sugar, lemon juice, cochineal, brandy, whipped cream] | 10 mins | 4 mins | [Microwave Desserts, Microwave, Microwave] | 8Makes 8 servings | NA | A simple microwave recipe. | [Stone the cherries. Keep aside the syrup., To the cherry syrup, add the cornflour, jam and sugar and microwave on high for about 3 to 4 minutes or until the mixture reaches pouring consistency, stirring in-between after every 30 seconds., Add the lemon juice, cochineal and the cherries. Mix very well., Just before serving, pour the brandy into a large spoon and warm on a flame. Set alight and pour the burning brandy over the cherries. Mix well.] | [Energy, 58 cal, Protein, 0.7 g, Carbohydrates, 20.4 g, Fiber, 1 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 2.3 mg] | cherry-jubilee--microwave-recipe-664r |
| rcp40591 | Cherry Tomato and Fenugreek Salad, Cherry Tomato and Methi Salad | Lunch | NA | [cherry tomato halves, chopped baby fenugreek leaves (methi), chopped green chillies, extra virgin olive oil, lemon juice, salt] | 10 mins | 0 mins | [Light Salads, Indian Salads with dressing, Toss & Mix Salads (No cooking), Indian Lunch Salads, Lycopene Indian Recipes, Diet] | 2Makes 2 servings | Indian | cherry tomato fenugreek salad recipe | cherry tomato methi salad | vitamin C, vitamin b1, folic acid healthy quick tomato methi salad | with 20 amazing images. cherry tomato fenugreek salad is a healthy Indian salad. Learn to make cherry tomato methi salad. What a vibrant sight this lovely cherry tomato fenugreek salad is! The contrast between the cherry tomatoes red and fenugreek’s deep green gives the salad an exquisite appearance, while their complementary tangy and bitter flavours impart an exotic flavour. A mild dressing of olive oil and lemon juice is just what the Cherry Tomato and Fenugreek Salad needs to sharpen the other flavours and delight the taste buds! Serve this salad as soon as it is tossed, otherwise it will become watery. Fenugreek leaves help in improving glucose and insulin responses, hence good for diabetics. The levels of cholesterol also reduced with intakes of fenugreek leaves. One serving of cherry tomato methi salad is only 45 calories making it perfect for weight loss. Enjoy cherry tomato fenugreek salad recipe | cherry tomato methi salad | vitamin C, vitamin b1, folic acid healthy quick tomato methi salad | with step by step photos. | [To make cherry tomato and fenugreek salad, combine all the ingredients in a deep bowl, add the dressing and toss well., Serve cherry tomato and fenugreek salad immediately.] | [Energy, 45 cal, Protein, 1.1 g, Carbohydrates, 3.8 g, Fiber, 2.2 g, Fat, 2.8 g, Cholesterol, 0 mg, Sodium, 17 mg] | cherry-tomato-and-fenugreek-salad-cherry-tomato-and-methi-salad-40591r |
| rcp1997 | Chhena, Chenna Recipe | NA | NA | [milk, lemon juice] | 5 mins | 5 mins | [Orissa, Bengali Sweets, Basic Indian Dessert Recipes, Non-stick Pan] | 2Makes 2 cups | Bengali | chhena recipe | home made chenna | base ingredient for Bengali sweets | fresh chhena | with 13 amazing images. chhena is coagulated milk which acts a base for various Bengali delicacies like Rasgulla, Sandesh and Chum Chum. chhena is used as the base ingredient for Bengali sweets. Paneer and chhena, both are made using the same method. The only difference is chhena has its moisture retained whereas paneer is set to get a firm block. You can coagulate milk using lemon juice, vinegar or citric acid. Wash it thoroughly to get rid of the sour flavor. chhena is more moist than paneer. When you make sweets like rasgulla, Sandesh, chum chum make sure to use and prepare fresh chhena, as making it in advance and storing it the refrigerator will change the texture of the sweet. It is super easy to prepare chenna, but you need to know the correct technique and method. Also, we have used lemon juice for curdling the milk but vinegar, buttermilk, yogurt or citric acid can also be used to curdle the full-fat milk. The acidic agent has to be added to boiled milk and not after cooling down (because it won’t curdle as fast) or while boiling (the chenna will turn hard and chewy). Notes on chhena recipe. 1. To make the chenna, if making use of a stainless steel vessel or an old non-stick pan then add like 1-2 tbsp of water first and heat it for a few minutes. Move it in a circular motion and discard it. This water forms a protective layer and prevents the milk from sticking to the bottom of the pan and scorching. 2. When the greenish water i.e. whey is separated, our milk has curdled completely. The whey has to be clear thus indicating the milk is completely curdled. 3. Tie and hang for 30 minutes for the extra water to drain out. Do not drain completely or else the chenna will turn into a hard block. The crumbly, soft texture makes fresh chhena an ideal choice for creating the perfect Bengali mithai. Learn to make chhena recipe | home made chenna | base ingredient for Bengali sweets | fresh chhena | with detailed step by step recipe photos below. | [To make chhena, heat the milk in a deep non-stick pan and bring it to a boil. Switch off the flame and wait for 1 minute. Add the lemon juice gradually and keep stirring gently., Allow it to stand for ½ minute to curdle. The milk will curdle and the whey will separate. The whey has to be clear thus indicating the milk has completely curdled., Strain all the whey using a clean damp muslin cloth. Fold all the 4 sides of the muslin cloth and twirl it gently so that all the whey that is in the milk solids gets evenly drained out. Discard the whey., Place the muslin cloth with the chhena in a bowl of fresh water and wash it 2 to 3 times., Tie and hang for 30 minutes for the extra water to drain out., Use the chhena immediately.] | [Energy, 719 cal, Protein, 26.1 g, Carbohydrates, 33.3 g, Fiber, 0.5 g, Fat, 39.3 g, Cholesterol, 96 mg, Sodium, 114 mg] | chhena-chenna-recipe-1997r |
| rcp59 | Chhilkewale Parathe | NA | NA | [moong dal (split green gram), whole wheat flour (gehun ka atta), coriander (dhania) seeds, green chillies, finely chopped, chopped onion, oil, potato,, salt, oil ghee] | 20 min. | 20 min. | [Punjabi roti recipes | Punjabi parathas, Indian Tawa, Tava] | 8Makes 8 parathas. | Punjabi | A very different type of paratha. | [Mix all the ingredients and add water to make a soft dough., Roll out into thick rotis and cook on a tawa (griddle) on both sides with oil until pink spots come on top., Serve hot with curds.] | [Energy, 205 cal, Protein, 9.1 g, Carbohydrates, 38.7 g, Fiber, 5.8 g, Fat, 2.1 g, Cholesterol, 0 mg, Sodium, 13.3 mg] | chhilkewale-parathe-59r |
| rcp1613 | Chhilkewale Parathe ( Saatvik Recipe) | NA | NA | [moong dal (split green gram), whole wheat flour (gehun ka atta), coriander (dhania), green chillies, oil, potato, salt, oil] | 20 mins | 20 mins | [Main Course, Rotis / Puris / Parathas] | 8Makes 8 servings | NA | A very different type of paratha. | [Mix all the ingredients and add water to make a soft dough., Roll out into thick rotis and cook on a tawa (griddle) on both sides with oil until pink spots come on top., Serve hot with curds.] | [Not Given] | chhilkewale-parathe--saatvik-recipe-1613r |
| rcp42783 | Chia Seeds and Pear Lassi | BreakFast | Veg | [chia seeds, pear, curd (dahi), cinnamon (dalchini) powder, honey] | 5 mins | 0 mins | [Indian Veg Recipes, Indian Drinks / Sharbats, Mixer, Quick Breakfast Indian, High Protein Indian recipes, Indian Cancer Patients, Lactation] | 3Makes 3 glasses | Indian | chia seeds and pear lassi | healthy pear chia seeds lassi | pear chia and spice smoothie | no sugar lassi | with 12 amazing images. Chia seeds and pear lassi is a healthy satiating breakfast option to make up for your fiber requirement. Punjabis love their lassi. But if you are looking for a sugar-free option try this Healthy pear chia seeds lassi. Learn how to make no sugar lassi. To make chia seeds and pear lassi, soak the chia seeds in water and allow them to soak and swell for 2 hours. Then combine the pear with little water and blend till smooth. This step is necessary to get a smooth pear mixture. Then combine this with curd, cinnamon and honey (if you wish to add) and blend in a mixer till smooth. Transfer it to a bowl and add the soaked chia seeds. Refrigerate and serve. The secret to making perfect Lassi lies in the curds. This Chia seeds and pear lassi is no different. But here cinnamon has a key flavourful touch as well. Pear lends fiber, Vitamin C without many carbs; while the curd lends protein and calcium. Fiber will keep your gut healthy and the remaining 3 nutrients aid in bone development and strengthening. Chia seeds and curd in healthy pear chia seeds lassi both will give you a feeling of satiety which will avoid bingeing on fried snacks thus helping in weight management. Being low on glycemic index scale, curd and pear both are beneficial for diabetics. They just need to definitely avoid the use of honey then. Also control of serving size is very important of diabetic food management. Do not consume more than half serving of this no sugar lassi. Enjoy chia seeds and pear lassi | healthy pear chia seeds lassi | pear chia and spice smoothie | no sugar lassi | with step by step photos. | [To make chia seeds and pear lassi, soak the chia seeds in 1 tbsp of water for 2 hours. Keep aside., Combine the pear and ¼ cup of water in a small mixer and blend till smooth. Keep aside, Combine the curd, pear-water mixture, cinnamon and honey in a big mixer and blend till smooth., Transfer it in a bowl add the soaked chia seeds and mix well., Refrigerate the chia seeds and pear lassi for atleast 1 hour and serve chilled.] | [Energy, 109 cal, Protein, 3.3 g, Carbohydrates, 9.5 g, Fiber, 1.7 g, Fat, 4.8 g, Cholesterol, 10.7 mg, Sodium, 14.5 mg] | chia-seeds-and-pear-lassi-42783r |
| rcp5586 | Chick Pea and Mint Rice, Healthy Chana Pulao | Dinner | Veg | [boiled kabuli chana (white chick peas), chopped mint leaves (phudina), soaked and cooked brown rice, oil, chopped garlic (lehsun), sliced onions, bayleaf (tejpatta), chopped and boiled mixed vegetables, salt, green chilli paste, lemon juice, low fat curds] | 15 mins | 5 mins | [Punjabi Pulao | Punjabi Rice, Biryani, One Dish Vegetarian Meals, One Meal Dinner, Pulaos, Low Cal Rice Recipes, Indian Party, Non-stick Pan] | 4Makes 4 servings | Punjabi | chick pea and mint rice recipe | healthy chana pulao | pudina chana pulao | instant pot chickpea brown rice | with 36 amazing images. chick pea and mint rice recipe | healthy chana pulao | pudina chana pulao | instant pot chickpea brown rice is a slightly healthy variation to white rice pulao. Learn how to make chana pulao. To make chick pea and mint rice, heat the oil in a broad non-stick pan, add the garlic, onions and bayleaf and sauté on a medium flame till the onions turn brown. Add the brown rice, kabuli chana, mixed vegetables and salt, mix well and cook on a medium flame for 1 to 2 minutes. Add the green chilli paste, mint leaves and lemon juice, mix well and cook on a medium flame for another minute. Serve hot with low-fat curds. An all-rounder that contains ingredients from three groups – cereals, pulses and veggies, the instant pot chickpea brown rice is a satiating one-dish meal. The kabuli chana are a source of protein which adds satiety. The brown rice and mixed veggies used in this healthy chana pulao provide not just nutrients but also slightly high amounts of fibre, which can be beneficial for heart patients. All you need is to serve this quick and easy rice with a bowl of calcium-rich low-fat curds to make a meal. We have used brown rice to make it slightly healthy, however it is still high in carbs. So we do not recommend this pudina chana pulao to diabetics, heart patients and weight-watchers, in huge quantities and for frequent consumption. One way to reduce the low on the glycemic load of this meal is to also have a bowl of healthy salad or sabzi too with this pulao and a bowl of curd. Tips for chick pea and mint rice. 1. The brown rice needs to be soaked for 2 hours and chick peas need to be soaked for 8 hours, so plan for this recipe in advance. 2. To save time on the day of cooking, you can cook the chickpeas and store them refrigerated the previous day. 3. Do not chop the mint too much in advance. This might lead to loss of colour and freshness. 4. The brown rice cooked for this pulao should have each grain separate. Do not cook till it is mushy. 5. Do not cook too much after adding lemon juice. It might make the pulao bitter. Enjoy chick pea and mint rice recipe | healthy chana pulao | pudina chana pulao | instant pot chickpea brown rice | with step by step photos. | [Heat the oil in a broad non-stick pan, add the garlic, onions and bayleaf and sauté on a medium flame till the onions turn brown., Add the brown rice, kabuli chana, mixed vegetables and salt, mix well and cook on a medium flame for 1 to 2 minutes., Add the green chilli paste, mint leaves and lemon juice, mix well and cook on a medium flame for another minute., Serve hot with low-fat curds.] | [Not Given] | chick-pea-and-mint-rice-healthy-chana-pulao-5586r |
| rcp39292 | Chick Pea and Mint Waffle | BreakFast | NA | [soaked and coarsely crushed kabuli chana, chopped mint leaves (phudina), semolina (rava), urad dal (split black lentil) flour, low-fat curds (dahi), chopped green chillies, roasted and crushed cumin seeds (jeera), salt, oil, fruit salt, oil, nutritious green chutney] | 5 mins | 40 mins | [Breakfast Waffles, Waffle, Waffle Indian recipes, Soluble Fibre Indian Diet, Insoluble Fiber Indian Foods] | 5Makes 5 waffles | Indian | Every bit of this delightful waffle is a crunchy, mind-boggling experience. Indeed, the Chickpea and Mint Waffle is a breakfast with a difference. A batter of crushed chickpeas and mint results in a tasty and wholesome waffle that is chock-full of fibre, vitamin A and protein, all of which are nutrients essential for a great start to the day! | [Combine all the ingredients except the fruit salt, along with ½ cup of water in a bowl and mix well. Cover and keep aside for 15 minutes., Add more ½ cup of water and mix well., Pre-heat the waffle iron till red hot., Add the fruit salt to the batter and sprinkle 2 tsp of water over it. When the bubbles form, mix gently., Divide the batter into 5 equal portions., Lightly grease the waffle iron with ¼ tsp of oil and pour one portion of the batter into each of the 2 moulds and cook, using ¼ tsp of oil, for 8 to 10 minutes or till the waffle is crisp and golden brown from both the sides., Repeat with the remaining batter to make 3 more waffles., Serve immediately with nutritious green chutney., Soak ½ cup of kabuli chana (white chick peas) and coarsely crush them to get 1 cup of soaked and coarsely crushed kabuli chana] | [Energy, 178 cal, Protein, 7.5 g, Carbohydrates, 28.4 g, Fiber, 6.3 g, Fat, 3.8 g, Cholesterol, 0 mg, Sodium, 14.8 mg] | chick-pea-and-mint-waffle-39292r |
| rcp1470 | Chick Pea Salad ( Desi Khana) | NA | Vegan | [soaked and boiled kabuli chana (chick peas), boiled and peeled potato cubes, chopped tomatoes, chopped coriander (dhania), chopped green chillies, black salt (sanchal), lemon juice, powdered sugar, chaat masala, salt] | 20 mins | 0 mins | [Toss & Mix Salads (No cooking), No Cooking Veg Indian, Indian Party, Healthy Indian Salads, Quick Healthy Indian Salads, Vegan Salads] | 4Makes 4 servings | Indian | Colourful and tangy, the chick pea salad has a very peppy accompaniment. Savour the tanginess of tomatoes, green chillies and lemon juice; the wholesomeness of chick peas and potatoes; and the chat-pati hints of black salt and chaat masala, all in one enticing package! | [Combine all the ingredients in a deep bowl and mix well., Refrigerate for at least an hour., Serve chilled.] | [Energy, 176 cal, Protein, 7.6 g, Carbohydrates, 31 g, Fiber, 12.5 g, Fat, 2.3 g, Cholesterol, 0 mg, Sodium, 5829.6 mg] | chick-pea-salad---desi-khana-1470r |
| rcp22592 | Chick Pea Soup | NA | NA | [boiled kabuli chana (white chick peas), ghee, cardamoms (elaichi), crushed, chopped onions, finely chopped garlic (lehsun), potato cubes, chopped tomatoes, Baharat, salt, tomato puree, lemon juice, chopped parsley, grated cheddar cheese] | | | [Indian Pressure Cooker, Deep Pan, Presssure Cooker Soups] | 4Makes 4 servings | Indian | Lebanese know how to use their favourite chick peas in all possible manner. Presenting here is a soup made from this lentil which is flavoured with the spicy baharat powder and enriched with fragrant cardamom. | [Heat the ghee in a broad pan, add cardamoms and sauté for about 30 seconds., Add the onions and garlic and sauté till the onions turn golden brown., Add the potatoes, tomatoes, baharat, salt and 4 cups of water and cook it till the potatoes are tender., Add the tomato purée, lemon juice, kabuli chana and parsley. Mix well and simmer for 2 to 3 minutes., Serve hot garnished with cheddar cheese.] | [Not Given] | chick-pea-soup-22592r |
| rcp22434 | Chick Pea Tikkis | Snacks | NA | [boiled kabuli chana (white chick peas), chopped mint leaves (phudina), chopped green chillies, chopped capsicum, grated carrot, grated cabbage, grated garlic (lehsun), cumin seeds (jeera) powder, salt, oil, green chutney] | 15 mins | 10 mins | [Evening Tea Snacks, Tava, Quick Snacks / Quick Starters, Pregnancy Calcium Rich, Pregnancy Fiber Rich, Pregnancy Snacks, Weight Loss after Pregnancy] | 16Makes 16 tikkis | NA | chickpea tikki recipe | healthy chick pea pattice | Indian chana tikki | how to make chickpea patties | with 29 amazing images. chickpea tikki recipe | healthy chick pea pattice | Indian chana tikki | how to make chickpea patties is a protein rich satiating snack. Learn how to make healthy chick pea pattice. To make chickpea tikki, combine the kabuli chana, mint leaves and green chillies in a mixer and blend to a coarse mixture without using water. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well. Divide the mixture into 16 equal portions and shape each portion into a 50 mm. (2") diameter round flat tikki. Heat and grease a non-stick tava (griddle) using ¼ tsp of oil. Cook each tikki, using ¼ tsp of oil, till they turn golden brown in colour from both the sides. Serve immediately with green chutney. Tikkis of various types are very popular in India. Healthy chick pea pattice is a nutritious variant of this all-time favourite snack made with protein and calcium rich ingredients like chick peas and mint. When you feel like having a snack, go for these tasty Indian chana tikki. With no cornflour or potatoes used for binding these tikkis, these are a nourishing snack option for weight-watchers, heart patients and even diabetics. The addition of veggies enhances its fibre content, which is known to be beneficial to control blood sugar levels and blood cholesterol levels too. Chickpea patties are best served with green chutney. A bowl of vegetable and basil soup with 2 to 3 tikkis can make a healthy wholesome dinner. Tips for chickpea tikki. 1. The kabuli chana has to be soaked, so plan for it in advance. 2. After soaking, drain the kabuli chana very well. Presence of water will make rolling and shaping the tikkis difficult. 3. Mint leaves can be replaced with chopped coriander. 4. Serving the tikkis immediately is very important as less oil is used to cook them. Enjoy chickpea tikki recipe | healthy chick pea pattice | Indian chana tikki | how to make chickpea patties | with step by step photos. | [To make chick pea tikkis, combine the kabuli chana, mint leaves and green chillies in a mixer and blend to a coarse mixture without using water., Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well., Divide the mixture into 16 equal portions and shape each portion into a 50 mm. (2") diameter round flat tikki., Heat and grease a non-stick tava (griddle) using ¼ tsp of oil., Cook each tikki, using ¼ tsp of oil, till they turn golden brown in colour from both the sides., Serve the chick pea tikkis immediately with green chutney., 1 cup of raw kabuli chana (white chick peas) gives 2½ cups of soaked and boiled kabuli chana (white chick peas).] | [Energy, 59 cal, Protein, 2.4 g, Carbohydrates, 8.6 g, Fiber, 4 g, Fat, 1.7 g, Cholesterol, 0 mg, Sodium, 5.6 mg] | chick-pea-tikkis-22434r |
| rcp6489 | Chick Pea, Lettuce and Vegetable Salad in Lemon Dressing | NA | NA | [kabuli chana (white chick peas), lettuce, cucumber cubes, capsicum cubes, chopped celery, tomato cubes, chopped spinach (palak), salt, bread, grated garlic (lehsun), butter, grated lemon rind, salad oil, lemon juice, mustard (rai / sarson) powder, chopped parsley, salt] | 20 mins | 20 mins | [Indian Salads with dressing, Pressure Cooker] | 4Makes 4 servings (4 serving ) | Indian | Boiled chickpeas, a nice helping of mixed vegetables, a tart, lemony dressing and crisp, garlic-flavored bread croutons are all tossed in together for a lovely, summery salad that will tickle your taste buds. | [Cut the bread slices into 12. 5 mm. (½") cubes., Heat the butter in a non-stick pan and add the garlic., Add the bread cubes and sauté over a medium flame till they are lightly browned and crisp. Cool completely., Wash and soak the kabuli chana overnight. Drain., Pressure cook it with salt and 3 cups of water for 2 to 3 whistles until they are cooked. Drain out all the water and cool completely., Combine all the other ingredients including the kabuli chana in a large bowl and refrigerate till use., Just before serving, add the garlic croutons and the dressing and toss lightly., Serve immediately.] | [Energy, 253 cal, Protein, 6.8 g, Carbohydrates, 27.8 g, Fiber, 8.1 g, Fat, 12.8 g, Cholesterol, 0 mg, Vitamin A, 1334.3 mcg, Vitamin B1, 0.3 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.2 mg, Vitamin C, 44.3 mg, Folic Acid, 63.1 mcg, Calcium, 108.7 mg, Iron, 3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 72.5 mg, Potassium, 114.1 mg, Zinc, 0.7 mg] | chick-pea-lettuce-and-vegetable-salad-in-lemon-dressing-6489r |
| rcp36699 | Chick Pea, Mushroom and Barley Salad with Balsamic Dressing | NA | Veg | [boiled kabuli chana (white chick peas), sliced mushrooms (khumbh), cucumber strips, barley (jau), sun-dried tomatoes, chopped spring onions whites greens, balsamic vinegar, olive oil, lemon juice, salt] | 15 mins | 10 mins | [Indian Salads with dressing, Wholesome Salads (Salads that make a meal), Healthy Pressure Cooker, Pressure Cooker Vegetables, Pressure Cooker, Vitamin B1 Thiamine, Foods Rich in Vitamin B2 Riboflavin] | 4Makes 4 servings | Indian | chick pea, vegetable barley salad with balsamic dressing | kabuli chana vegetable salad | healthy Indian barley salad with chickpeas | vitamin b1, b3, folic acid rich salad | with 35 images. chick pea, vegetable barley salad with balsamic dressing is a healthy one dish meal salad to make for lunch. Learn how to make kabuli chana vegetable salad. Name the texture, name the flavour, and you are sure to find it in this exciting kabuli chana vegetable salad. From cucumber for a juicy crunch, and kabuli chana for a mealy touch, to barley and mushrooms for chewiness and sun-dried tomatoes for tang, this chick pea, vegetable barley salad features a wide assortment of ingredients, further enhanced with a tongue-tickling dressing of peppy vinegar, refreshing lemon juice and olive oil – which does the balancing act. Kabuli Chana in vitamin b1, b3, folic acid rich salad which is used popularly in Chole in India is a complex carbs which prevents surges in blood sugar levels and is good for diabetics. The use of kabuli chana adds enough protein in this healthy Indian barley salad with chickpeas which helps to boost metabolism and aid in weight loss. Have chick pea, vegetable barley salad with balsamic dressing chilled, to relish an exciting crunch and to avoid sogginess. Enjoy chick pea, vegetable barley salad with balsamic dressing | kabuli chana vegetable salad | healthy Indian barley salad with chickpeas | vitamin b1, b3, folic acid rich salad | with step by step photos. | [To make chick pea, mushroom and barley salad, combine the barley and 1 cup of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid. Drain and keep aside., Combine the sun-dried tomatoes and enough hot water in a bowl and soak it for 15 minutes. Drain and keep aside., Combine all the ingredients in a deep bowl and toss well., Add the prepared dressing and toss well., Refrigerate the chick pea, mushroom and barley salad for 1 hour and serve chilled.] | [Energy, 177 cal, Protein, 6.1 g, Carbohydrates, 26.6 g, Fiber, 7.4 g, Fat, 5.2 g, Cholesterol, 0 mg, Sodium, 40.7 mg] | chick-pea-mushroom-and-barley-salad-with-balsamic-dressing-36699r |
| rcp41810 | Chickoo Pear Infused Water | NA | NA | [chickoo cubes, pear cubes] | 5 mins | 0 mins | [Low Cal Beverages, Detox Water with Fruits, Antioxidant Drinks] | 1Makes 1 servings | NA | If you love chickoos then here’s Chickoo Pear Infused Water Detox Water that you’d love to drink. This detox water will shun away all your tiredness and will help in flushing out toxins from your body. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the fruits in the pitcher along with water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The fruits can be discarded or more water can be added to make more detox water. Do not use the fruits for more than twice. You can alo try other fruit combos like Plum Guava Infused Water or Kiwi Watermelon Infused Water . | [Put 4 chickoo cubes, all the pear cubes and the remaining 3 chickoo cubes in the infusing tube and close the lid., Fill ¾ of the bottle with water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 2 to 3 hours.] | [Not Given] | chickoo-pear-infused-water-41810r |
| rcp37676 | Chickpea and Paneer Salad | NA | NA | [boiled kabuli chana (white chick peas), paneer (cottage cheese) cubes, tomato cubes, sliced black olives, chopped parsley, chopped spring onion greens, salt, lettuce, olive oil, lemon juice, powdered sugar, salt freshly ground black pepper (kalimirch), dry red chilli flakes (paprika), chopped garlic (lehsun)] | 10 mins | 0 mins | [Light Salads, Indian Salads with dressing, Indian Party, Healthy Indian Salads, Calcium Rich Indian Recipes, Healthy Heart, Low Calorie, Weight Loss] | 4Makes 4 servings | Indian | chickpea paneer salad | kabuli chana paneer vegetable salad | healthy Indian chickpeas salad with cottage cheese | with 39 amazing images. chickpea paneer salad | kabuli chana paneer vegetable salad | healthy Indian chickpeas salad with cottage cheese is a perfect blend of colours, flavours, texture and nourishment. Learn how to make kabuli chana paneer vegetable salad. Chickpeas, commonly known as kabuli chana, are mostly associated with chole in Indian cuisine and hummus in Mediterranean cooking. Here we have presented this protein rich legume in the form of kabuli chana paneer vegetable salad. Fresh, crisp lettuce, boiled kabuli chana, paneer cubes, tomatoes, olives, and spring onions make a vibrant-looking salad. The olive oil infused with garlic and chili flakes is tossed in with the chickpea paneer salad for a lovely treat! Weight watchers can boost their metabolism with this healthy Indian chickpeas salad with cottage cheese by enjoying it without the addition of sugar. This salad bowl not only has protein in abundance, but also lends enough fiber to keep you satiated for long hours and avoid binge eating. Vitamin A, vitamin C, folic acid, lycopene, quercetin and allicin are other key elements which work their magic as antioxidants to help prevent inflammation in the body. Paneer is also a good source of calcium which promotes bone health. Further, olive oil in the dressing is a source of MUFA (mono unsaturated fatty acids) which protects body cells and maintains heart health as well. Thus this kabuli chana paneer vegetable salad is not merely a visual treat for the eyes, but a health boost for the body too! Diabetics too can include this salad in their meals, but minus the sugar. Tips for chickpea paneer salad. 1. Chill iceberg lettuce in cold water for 20 minutes. Then drain and use. 2. If you don't have black olives then use green olives. You can skip this if you wish. It's a salad and feel free to experiment with different toppings. 3. Add the prepared dressing only after chilling the salad and when you want to serve. Enjoy chickpea paneer salad | kabuli chana paneer vegetable salad | healthy Indian chickpeas salad with cottage cheese | with step by step photos. | [To make chickpea and paneer salad, combine the chickpeas, paneer, tomatoes, black olives, parsley, spring onions and lettuce in a bowl., Cover with a cling wrap and chill in the fridge for 30 minutes to 1 hour., Add the dressing, salt and pepper and mix well., Serve the chickpea and paneer salad chilled.] | [Energy, 194 cal, Protein, 8 g, Carbohydrates, 17.9 g, Fiber, 6.7 g, Fat, 10.1 g, Cholesterol, 0 mg, Sodium, 20.3 mg] | chickpea-and-paneer-salad-37676r |
| rcp870 | Chickpea Salad, Chickpea Chaat | NA | NA | [boiled kabuli chana (white chick peas), boiled potatoes, tomatoes, lemon juice, chopped green chillies, chaat masala, chopped coriander (dhania), salt] | 10 mins | 0 mins | [Indian Party, Vitamin B6 Diet, B Vitamins] | 5Makes 4 to 6 servings | Indian | chickpea salad | chickpea chaat | chickpea salad with potatoes | with 12 amazing images. chickpea salad is a simple salad made from soaking chickpeas overnight and then adding some boiled potatoes, tomatoes and topping with a lemon juice dressing. If you wish to make the chickpea chaat healthy then all you have to do is drop the potatoes from the recipe. We love the chickpeas in the chickpea salad with potatoes recipe as chickpeas are high in fibre resulting in your stomach feeling a lot fuller than refined carbs. One cup of cooked chickpeas has 14 grams of protein, which is a really good amount. For your kitty party, this chickpea chaat is a perfect cold salad to serve for a kitty party chaat. I carry this chickpea chaat to work as this is a fairly one-dish meal salad to have with some chatpatta taste. Remember to pack the salad dressing in a small container and toss it in the chickpea salad with potatoes just before serving. Serve chilled. Aside from chickpea salad try our collection of Indian salads with dressings. Enjoy chickpea salad detailed step by step photos and video. | [To make chickpea salad, mix all the ingredients very well., Store in a refrigerator., Serve the chickpea salad cold.] | [Energy, 270 cal, Protein, 12 g, Carbohydrates, 47.5 g, Fiber, 19.6 g, Fat, 3.6 g, Cholesterol, 0 mg, Sodium, 23.2 mg] | chickpea-salad-chickpea-chaat-870r |
| rcp33970 | Chickpea Soup ( Soups and Salads Recipe ) | NA | Veg | [black peppercorns (kalimirch), dry red chilli flakes (paprika), coriander (dhania) seeds, cinnamon (dalchini), cumin seeds (jeera), cloves (laung / lavang), nutmeg (jaiphal), dried ginger (soonth) powder, cardamoms, ghee, cardamoms, chopped onions, chopped garlic (lehsun), chopped tomatoes, potatoes, kabuli chana (white chick peas), baharat, salt, tomato puree, lemon juice, chopped coriander (dhania), bread] | 15 mins | 15 mins | [Chunky Indian Soups, Jhat-Pat Soup, Quick Vegetarian Soups] | 4Makes 4 servings | Indian | This lebanese soup is delicious! the special baharat masala gives a nice edge to the soup and complements the creaminess of the chickpea rather well. Throw in garlic, onion, tomatoes and potatoes with a sprinkling of lemon juice, the flavours come together beautifully. This soup tastes great when chunky, but you could blend it into a creamy, thick soup as well. Serve bubbling hot with bread sticks! | [Combine all the ingredients in a kadhai and dry roast on a slow flame for 3 to 4 minutes or till they release a pleasant aroma. Keep aside to cool., Blend in a mixer to a fine powder and use as required. Store in an air-tight container., Heat the ghee in a pressure cooker, add the cardamom, onions and garlic and sauté on a medium flame till the onions turn translucent., Add the tomatoes, potatoes and drained kabuli chana, mix well and cook on a medium flame for a minute, while stirring continuously., Add the baharat powder, salt and 4 cups of hot water, mix well and pressure cook on a high flame for 2 whistles., Lower the flame and pressure cook for another whistle., Allow the steam to escape before opening the lid., Add the tomato purée, lemon juice and coriander, mix well and simmer for another minute, stirring once in between., Serve hot with bread sticks.] | [Energy, 126 cal, Protein, 3.6 g, Carbohydrates, 18.7 g, Fiber, 5.7 g, Fat, 4.1 g, Cholesterol, 0 mg, Vitamin A, 635.8 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.2 mg, Vitamin C, 44.1 mg, Folic Acid, 62.2 mcg, Calcium, 96.9 mg, Iron, 1.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 20.9 mg, Potassium, 278.8 mg, Zinc, 0.5 mg] | chickpea-soup--soups-and-salads-recipe--33970r |
| rcp33378 | Chickpea Soup Recipe | NA | NA | [cooked kabuli chana (white chick peas), olive oil, chopped onions, chopped garlic (lehsun), chopped carrot, chopped celery (ajmoda), chopped tomatoes, vegetable stock, dried mixed herbs, salt, freshly ground black pepper (kalimirch)] | 10 mins | 15 mins | [Chunky Indian Soups, Thick / Creamy Indian Soups, Indian Pressure Cooker, Indian Party, Western Party, Pressure Cooker, Vitamin B1 Thiamine] | 5Makes 5 servings | Indian | chickpea soup recipe | healthy chickpea soup | Indian kabuli chana soup | with 25 amazing images. Experience the culinary wonders of India while supporting your overall health with this simple and nutritious Indian chickpea soup , a perfect choice for those managing diabetes. chickpea soup , also known as hummus soup or garbanzo bean soup in the west, is a hearty and flavorful Indian soup that is packed with protein and fiber. It is a popular healthy soup in many cultures around the world, and it can be made with a variety of ingredients and spices. chickpea soup is typically a thick and creamy soup with a warm golden or yellow color. To make chickpea soup , heat the oil in a deep pan, add the onions, garlic and sauté on a medium flame for 1 minute. Add the carrots and celery and sauté on a medium flame for 1 to 2 minutes. Add tomatoes, cooked chickpeas and 5 cups vegetable stock or water and mix well. Cook on a medium flame for 10 minutes, while stirring occasionally. Add mixed herbs, salt and pepper and cook on a medium flame for 1 minute, while stirring occasionally. Remove one third of the soup and put in a mixer. Blend till smooth. Add back to the soup, cook on a medium flame for 1 minute. Serve chickpea soup hot garnished with parsley. Main ingredients of chickpea soup . Chickpea. Chickpeas have a nutty, earthy flavor that compliments the savory notes of the soup. They also add a hearty texture that makes the soup more satisfying and filling. Kabuli Chana which is used popularly in Chole in India is a complex carbs which prevents surges in blood sugar levels and is good for diabetics. chickpea soup is a delicious and nutritious dish that is perfect for a light lunch or dinner. Add a scoop of curd or sour cream for a touch of richness. Pro tips for kabuli chana soup . 1. Consider using olive oil or coconut oil instead of processed seed oils for a healthier diet. Olive oil is a strong antioxidant and good for the heart. Also it has anti-inflammatory properties. This is one of the healthiest oils you can opt for. 2. Onions release a wonderful aroma when cooked, which makes the soup more inviting. The quercetin in Onions promotes production of HDL (good cholesterol) and lowers total cholesterol in the body. The sulphur in onions acts as a blood thinner and prevents blood clotting too. 3. Celery has a mild, slightly bitter flavor that complements the sweetness of the peas. Celery has a crunchy texture that adds a nice contrast to the soft peas. Celery helps reduce the total blood cholesterol and triglyceride levels, thus reducing the clogging of arteries and chances of stroke. Enjoy chickpea soup recipe | healthy chickpea soup | Indian kabuli chana soup | with step by step photos. | [To make chickpea soup , heat the oil in a deep pan, add the onions, garlic and sauté on a medium flame for 1 minute., Add the carrots and celery and sauté on a medium flame for 1 to 2 minutes., Add tomatoes, cooked chickpeas and 5 cups vegetable stock or water and mix well., Cook on a medium flame for 10 minutes, while stirring occasionally., Add mixed herbs, salt and pepper and cook on a medium flame for 1 minute, while stirring occasionally., Remove one third of the soup and put in a mixer. Blend till smooth., Add back to the soup, cook on a medium flame for 1 minute., Serve chickpea soup hot garnished with parsley.] | [Energy, 154 cal, Protein, 5.8 g, Carbohydrates, 24.7 g, Fiber, 10.1 g, Fat, 3.5 g, Cholesterol, 0 mg, Sodium, 586.3 mg] | chickpea-soup-recipe-33378r |
| rcp3063 | Chikoo Milkshake for Toddlers, Sapota Milkshake | NA | NA | [chopped chickoo, milk] | 5 mins | 0 mins | [Indian Milkshakes & Smoothies, Mixer, High Protein Indian recipes, High Protein Smoothies, Milkshakes, Drinks] | 1Makes 1 glass | Indian | chikoo milkshake | sapota milkshake | how to make chikoo milkshake | chikoo milkshake for toddlers | healthy chikoo milkshake | with 11 amazing images. Chickoo is a very kid-friendly fruit because of its natural sweetness, mild flavour and easy to swallow texture. Children are therefore sure to relish this tasty Chikoo Milkshake for Toddlers that combines the goodness and yummy taste of chickoo with the calcium and protein of milk. It is important to remember to remove the pith carefully and to peel off a nice thick layer of the skin, as these portions may hinder your baby's digestion. You can also boil and cool the milk in advance, so that you get a nice, mildly-cold Chikoo Milkshake for Toddlers to serve to your growing tiny tot. Enjoy chikoo milkshake | sapota milkshake | how to make chikoo milkshake | chikoo milkshake for toddlers | healthy chikoo milkshake with detailed step by step photos. | [To make chikoo milkshake for toddlers, combine both the ingredients in a mixer and blend till smooth., Transfer the chikoo milkshake for toddlers into a glass and serve immediately.] | [Energy, 213 cal, Protein, 5 g, Carbohydrates, 26 g, Fiber, 10.7 g, Fat, 7.6 g, Cholesterol, 16 mg, Sodium, 24.8 mg] | chikoo-milkshake-for-toddlers-sapota-milkshake-3063r |
| rcp1088 | Children's Favourite Sizzler | Snacks | Veg | [boiled spaghetti Noodles, butter, salt, tomatoes, sugar, chilli powder, baked beans in tomato gravy, fresh cream, salt, paneer, bread slices, curds (dahi), chopped coriander (dhania), chopped green chillies, plain flour (maida), soda bi-carb, salt, ghee, potato wafers, butter, grated processed cheese] | 30 min. | 40 min. | [Sizzlers, One Dish Vegetarian Meals, One Meal Dinner, Sizzler Party, Indian Birthday Party, Snacks under 5 minutes, Kids After School] | 6Serves 6. | Indian | A food sizzler which children will love. | [Heat the butter, add the spaghetti and salt and cook for 1 minute., Keep warm., Cut the tomatoes into big pieces, add 1 tablespoon of water and cook. When cooked, prepare a thick soup by passing through a sieve., Add the sugar, salt and chilli powder and boil for at least 10 minutes., Add the baked beans and cream., Soak the bread slices in the curds for 10 minutes., Crumble the paneer and knead very well., Add the soaked bread slices, coriander, green chillies, flour, soda bi-carb and salt., Mix very well and shape into small balls., Deep fry in ghee., Put the spaghetti in the centre of individual sizzler plates and pour the tomato gravy on top., Surround the spaghetti with a ring of cheese balls and an outer ring of potato chips., Put each sizzler plate on the flame. When heated, sprinkle a little water and a knob of butter and allow to sizzle. Repeat for the remaining plates., Sprinkle grated cheese on top and serve immediately.] | [Energy, 363 cal, Protein, 8.8 g, Carbohydrates, 30.9 g, Fiber, 5.2 g, Fat, 22.6 g, Cholesterol, 0 mg, Vitamin A, 1284.8 mcg, Vitamin B1, 0.1 mg, Vitamin B2, -0.1 mg, Vitamin B3, 1.5 mg, Vitamin C, 69.4 mg, Folic Acid, 79.8 mcg, Calcium, 271.2 mg, Iron, 2.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 116.4 mg, Potassium, 435.6 mg, Zinc, 0.3 mg] | childrens-favourite-sizzler-1088r |
| rcp4187 | Chili Oil, Chilli Oil for Chinese Recipes | NA | NA | [oil, whole dry kashmiri red chillies] | 5 mins | 5 mins | [Chinese Accompaniments, Chinese Basic, Chinese Party] | 1Makes 1 servings (14 tbsp ) | Chinese | how to make chili oil recipe | chilli oil for Chinese recipes | homemade Indian chili oil | with 9 amazing images. how to make chili oil recipe | chilli oil for Chinese recipes | homemade Indian chili oil is truly co-related with Chinese cooking. Learn how to make homemade Indian chili oil. To make chili oil, heat the oil to smoking point, add the chillies and switch off the gas. Cover and strain and store the oil in a bottle, discarding the chillies. Use as required. A simple way of flavouring oil to add more flavours to our cooking. Kashmiri Chillies add a warm, pungent aroma to homemade Indian chili oil. However, ensure that you heat the oil till it smokes so you the oil gets the desired re hue and so does the dish in which it is used. Chilli oil for Chinese recipes is one of the most common ingredient for Schezwan noodles used by chefs at restaurants to add colour and flavour to the noodles. Another unique recipe in which this homemade Indian chili oil features is the Crispy Lotus Stem Honey Chilli. Try it , this is a tongue-tickling way to start your meal! Tips to make chilli oil. 1. You can save this in an air-tight container for atleast 2 months or in the fridge for 6 months. 2. Do not forget to chop the Kashmiri dry red chillies using a scissor. 3. Strain with a strainer that has big holes or else the seeds will pass by. Enjoy how to make chili oil recipe | chilli oil for Chinese recipes | homemade Indian chili oil | with step by step photos. | [To make chili oil, heat the oil to smoking point, add the chillies and switch off the gas., Cover and strain and store the oil in a bottle, discarding the chillies. Use as required.] | [Energy, 129 cal, Protein, 0 g, Carbohydrates, 0 g, Fiber, 0 g, Fat, 14.3 g, Cholesterol, 0 mg, Sodium, 0 mg] | chili-oil-chilli-oil-for-chinese-recipes-4187r |
| rcp33035 | Chilkewale Parathe ( Weight Loss After Pregnancy ) | NA | NA | [whole wheat flour (gehun ka atta), moong dal (split green gram), chopped onions, coriander (dhania) seeds, chopped green chillies, boiled , peeled and mashed potatoes, salt, oil, whole wheat flour (gehun ka atta), oil] | 10 mins | 12 mins | [healthy Rotis / Parathas, Tava, Quick Rotis / Parathas, Pregnancy, Weight Loss after Pregnancy] | 4Makes 4 parathas | NA | Chilkewale parathe, the post-delivery period means a diet rich in protein to regenerate body cells and boost immunity along with low in calories to shed extra kilos. Enriched with moong dal, these wholesome parathas fulfill this requirement without any loss of taste. | [Combine all the ingredients in a bowl and knead into soft dough using enough water. Cover with a wet muslin cloth and keep aside for 10 minutes., Knead again using oil till smooth and divide it into 4 equal portions., Roll out each portion into a 125 mm. (5”) diameter circle using wheat flour for rolling., Heat a non-stick tava (griddle) and cook each paratha, using ¼ tsp of oil, till light brown spots appear on both the sides. Serve hot.] | [Energy, 144 cal, Protein, 5.7 g, Carbohydrates, 26.4 g, Fiber, 4 g, Fat, 2.1 g, Cholesterol, 0 mg, Sodium, 8.7 mg] | chilkewale-parathe--weight-loss-after-pregnancy--33035r |
| rcp33238 | Chilkewale Parathe, Protein Rich Recipes | BreakFast | NA | [green moong dal (split green gram), whole wheat flour (gehun ka atta), chopped onions, boiled , peeled and mashed potatoes, chopped green chillies, coriander (dhania) powder, garam masala, oil, salt, whole wheat flour (gehun ka atta), oil, curd] | 10 mins | 25 mins | [Breakfast Theplas, Parathas, Tava, Quick Rotis / Parathas, Healthy Foods for Kids, Protein rich food for kids, High Protein Rotis & Parathas] | 6Makes 6 parathas | NA | Chilkewale Parathe, not just kids but adults too need a fair amount of protein to make up for the wear and tear of body cells, boost immunity as well as for body building. Hence , what can be more right than these parathas, which are not only healthy and delicious but also filling! Serve with curds to further raise the protein quotient of your meal. | [Combine the green moong dal and 1 cup of water in a deep non-stick pan, mix well and cook on a medium flame for 13 to 14 minutes, while stirring occasionally. Do not drain it., Combine all the ingredients in a deep bowl, including the cooked green moong dal (along with the water remaining behind) and knead into a soft dough without using any water., Cover with a lid and keep aside for 10 minutes., Knead the dough again using ½ tsp of oil till it is smooth and divide it into 6 equal portions., Roll out each portion into 150 mm (6”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook each paratha on a medium flame, using ½ tsp of oil, till they turn golden brown in colour from both the sides., Serve immediately with a bowl of fresh curds.] | [Energy, 142 cal, Protein, 5 g, Carbohydrates, 22.6 g, Fiber, 3.5 g, Fat, 3.9 g, Cholesterol, 0 mg, Sodium, 7.4 mg] | chilkewale-parathe-protein-rich-recipes-33238r |
| rcp2831 | Chilla Chaat | Snacks | NA | [besan (bengal gram flour), asafoetida (hing), chilli powder, salt, oil, chopped spring onions whites greens, khajur imli ki chutney, green chutney, sev, chopped coriander (dhania)] | 20 mins | 15 mins | [Indian Snacks for Entertaining, Chaat, Evening Tea Snacks, Holi recipes, Raksha - Bandhan, Mother's Day, Father's Day] | 4Makes 4 servings | Indian | chilla chaat recipe | besan cheela chaat | with 16 amazing images. Ever thought of preparing a chaat out of traditional chillas?See this innovative chilla chaat recipe with step by step photos. We have always known the thin gram flour pancake (besan pancakes) to be a sumptuous snack, but when chopped and topped with spring onions, peppy chutneys and crunchy sev, it transforms into an exciting chilla chaat recipe, which will satiate elders and throw youngsters into a frenzy. Left over chilas can also be used to make this Chilla chaat. Quantity of water required to make the batter depends on the quality of the besan so add little by little. This please-all chilla chaat is filling, easy, tasty and trendy too, which is what makes it a great hit with everybody. besan cheela chaat is just enough to satiate your stomach as a filling evening tea snack and can be accompanied with a refreshing drink. Enjoy how to make chilla chaat recipe | besan cheela chaat | with detailed step by step photos and video below. | [Combine all the ingredients along with approx. ¾ cup of water in a deep bowl and mix very well using a whisk till no lumps remain., Heat a non-stick tava (griddle) and grease it lightly using oil., Sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth., Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter circle., Smear a little oil over it and along the edges and cook on a high flame till the chilla turns brown in colour and crisp., Flip over and cook on the other side as well., Repeat steps 2 to 6 to make 3 more chillas., Cut each chilla into 1” square pieces and keep aside., To make chilla chaat, combine the chilla pieces, spring onions, khajur imli ki chutney, green chutney and sev in a deep bowl and toss well., Serve the chilla chaat immediately garnished with coriander.] | [Energy, 188 cal, Protein, 9.9 g, Carbohydrates, 28.9 g, Fiber, 7.4 g, Fat, 3.6 g, Cholesterol, 0 mg, Sodium, 34.9 mg] | chilla-chaat-2831r |
| rcp37010 | Chilli and Celery Curls ( Vegetable Carvings) | NA | Veg | [rice (chawal), celery (ajmoda), red chilli] | 20 mins | 0 mins | [Indian Salads, No Cooking Veg Indian, Western Party] | 1Makes 1 flower | Indian | A unique coloured flower garnished made simple. | [Take a celery stalk of about 2" long and make cuts lengthwise from both the ends using scissors, leaving it intact from the centre., Take a bhavnagari red chilli and trim around 3/4" from the tip. Make cuts lengthwise from using scissors, leaving it intact from the broader end., Immerse the celery and chilli in ice-cold water for 15 minutes so they become crisp. Arrange as required.] | [Not Given] | chilli-and-celery-curls--vegetable-carvings-37010r |
| rcp2905 | Chilli Bean Dip with Chips | Snacks | NA | [baked beans, oil, cumin seeds (jeera), chopped garlic (lehsun), chopped spring onions whites, chopped spring onion greens, cheese spread, chilli powder, salt, chopped coriander (dhania), chips] | 5 mins | 7 mins | [Mexican Dips, Indian Dips / Sauces, Non-stick Pan, Quick Indian Dips, Gravies & Sauces, Indian snacks under 10 minutes] | 1Makes 1 cup (14 tbsp ) | Indian | The chilli bean dip is a creamy yet spicy combo of baked beans, spring onions, garlic, spices, and gooey cheese spread! despite the fiery look and the spicy title, this dip is actually moderate enough for even kids, thanks to the addition of cheese to it. Serve warm with chips, garlic bread or toasted bread rolls. | [Heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the garlic and spring onion whites and sauté on a medium flame for 1 to 2 minutes., Add the spring onion greens and sauté on a medium flame for 1 more minute., Add the baked beans, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously wish a masher., Add the cheese spread, chilli powder, salt, coriander and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Serve warm with chips.] | [Energy, 37 cal, Protein, 1.3 g, Carbohydrates, 3.7 g, Fiber, 1.2 g, Fat, 2.1 g, Cholesterol, 3.3 mg, Sodium, 96.4 mg] | chilli-bean-dip-with-chips-2905r |
| rcp1892 | Chilli Bean Quesadillas | NA | NA | [maize flour (makai ka atta), plain flour (maida), oil, salt, plain flour (maida), baked beans, grated processed cheese, chilli sauce, salt, oil] | 10 mins | 15 mins | [Mexican Quesadillas, Tortilla Main Dishes, Mexican Delights, Indian Tawa, Tava, Kids After School] | 4Makes 4 quesadillas | Indian | Kids love exotic dishes from around the world – and so do we! So, what’s stopping you from preparing these delicious Chilli Bean Quesadillas to enjoy as an evening treat, along with a cup of hot Tea or a Milkshake ? This Mexican treat is not only tasty but also quite satiating. The filling, made with readily-available ingredients like canned baked beans and cheese, is quick and easy to prepare. You just need a couple of minutes to prepare the Quesidillas with a dough of plain flour and maize flour. You can breeze through the rest of the procedure, and there, your tasty treat will be ready in a jiffy! Serve it immediately on preparation, or the quesadillas will get soggy. | [Combine all the ingredients into a deep bowl and knead into a soft dough using enough water. Keep aside., Divide the filling into 4 equal portions. Keep aside., Divide the dough into 4 equal portions., Roll a portion of the dough into a 175 mm. (7") diameter circle using a little plain flour for rolling., Place a portion of the filling on one half of the tortilla and fold it over to make a semi-circle and press it lightly to seal the edges., Heat a non-stick tava (griddle) and cook the quesadilla, using a little oil, till it turns golden brown in colour from both the sides., Repeat steps 3 to 5 to make 3 more quesadillas., Serve immediately.] | [Energy, 170 cal, Protein, 6.6 g, Carbohydrates, 24.9 g, Fiber, 4.4 g, Fat, 5.6 g, Cholesterol, 0 mg, Vitamin A, 72.7 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.4 mg, Vitamin C, 1.5 mg, Folic Acid, 13.8 mcg, Calcium, 107 mg, Iron, 0.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 198.9 mg, Potassium, 185.5 mg, Zinc, 0.9 mg] | chilli-bean-quesadillas-1892r |
| rcp43071 | Chilli Cheese Corn Toast | Snacks | NA | [boiled sweet corn kernels (makai ke dane), chopped capsicum, mayonnaise, chopped green chillies, diced mozzarella cheese, chopped coriander (dhania), dry red chilli flakes (paprika), dried mixed herbs, salt, bread, cheese slices, diced mozzarella cheese, dry red chilli flakes (paprika), dried oregano, butter] | 10 mins | 20 mins | [American Breakfast, Quick breakfast, Quick Evening Snacks, Indian Snacks for Entertaining, Evening Tea Snacks, Indian Toast recipes, Christmas] | 5Makes 5 toasts | Indian | chilli cheese corn toast recipe | corn cheese bread toast | cheese chilli corn toast | with 25 amazing images. Chilli cheese corn toast is an easy dish to make, and is perfect for an quick evening snack or a party appetizer. Learn how to make chilli cheese corn toast recipe | corn cheese bread toast | cheese chilli corn toast | Corn cheese bread toast recipe is a delightful and easy-to-make snack with the combination of textures and flavors – creamy cheese, sweet corn, and a spicy kick from the green chilies. It's a perfect appetizer or tea-time treat. To make chilli cheese corn toast, place a bread slice on a clean dry surface, put the prepared topping and spread it evenly. Top it up with mozzarella cheese, sprinkle little red chilli flakes and oregano. Heat a non-stick pan, and grease it with little butter, place the prepared toast and cover and cook it on slow flame for 4 minutes until the cheese melts. Remove and serve the chilli cheese corn toast hot with a dip of your choice. Main ingredients for chilli cheese corn toast. Sweet corn in corn toast adds a sweet, juicy, and crunchy texture to the dish. Mozzarella cheese makes corn toast taste richer and more flavorful, with a gooey, stretchy texture that complements the crunch of the corn kernels. Mayonnaise has a creamy, tangy flavor that can complement the sweetness of corn. It can also help to mellow out the spiciness of the chillies. Green chillies in corn toast add a spicy, flavorful kick to the dish. Cheese chilli corn toast is delicious and simple to prepare and can be customized with your favorite seasonings and cheese varieties. It's an excellent addition to parties, picnics, or as a quick and satisfying snack. pro tips to make chilli cheese corn toast: 1. Instead of white bread you can use brown bread slices to make this recipe. 2. If you prefer eating spicy, you can add more green chillies. 3. Instead of coriander you can use spring onion greens to enhance the flavour of the toast. Enjoy chilli cheese corn toast recipe | corn cheese bread toast | cheese chilli corn toast| with detailed step by step photos. | [To make chilli cheese corn toast, place a bread slice on a clean dry surface, put the prepared topping and spread it evenly., Top it up with mozzarella cheese, sprinkle little red chilli flakes and oregano., Heat a non stick pan, and grease it with little butter, place the prepared toast and cover and cook it on slow flame for 4 minutes until the cheese melts., Remove and serve the chilli cheese corn toast hot with dip of your choice.] | [Energy, 130 cal, Protein, 6.4 g, Carbohydrates, 11.6 g, Fiber, 0 g, Fat, 6.5 g, Cholesterol, 24 mg, Sodium, 262.2 mg] | chilli-cheese-corn-toast-43071r |
| rcp42156 | Chilli Cheese Paratha | Lunch | Veg | [whole wheat flour (gehun ka atta), oil, salt, chopped green chillies, chopped capsicum, grated processed cheese, chopped onions, chopped coriander (dhania), cheese spread, mayonnaise, chaat masala, salt, whole wheat flour (gehun ka atta), oil] | 15 mins | 25 mins | [Punjabi roti recipes | Punjabi parathas, Breakfast Theplas, Parathas, One Dish Vegetarian Meals, Indian Tiffin Box, Lunch box, Dabba, Parathas, Stuffed Veg Parathas, All-in-one Parathas] | 6Makes 6 parathas | Punjabi | chilli cheese paratha recipe | cheese stuffed paratha | cheese paratha | with 41 amazing images. chilli cheese paratha recipe is a paratha with wheat based cover and a yummy chilli, cheese and capsicum filling. Learn how to make chilli cheese paratha recipe | cheese stuffed paratha | cheese paratha | The super-yummy chilli cheese paratha is packed with delicious ingredients ranging from cheese spread and mayonnaise to green chillies, capsicum and spice powders. Cheese and chilli come together beautifully to thrill your taste buds. cheese stuffed paratha stays fresh for at least four hours, so you can pack it as a satiating and tasty tiffin snack for your children. Enjoy these chilli cheese paratha hot and fresh to enjoy the cheesy spiciness! Tips to make chilli cheese paratha: 1. We have used grated processed cheese but you can also use mozzarella cheese for more gooey texture and taste. 2. Instead of chopped chillies you can use chilli paste. 3. Ensure that all the veggies are either finely chopped or grated. This helps in rolling the paratha easily. Enjoy chilli cheese paratha recipe | cheese stuffed paratha | cheese paratha | with detailed step by step photos. | [Combine all the ingredients in a bowl, mix well and knead into a semi-soft dough using enough water., Cover with a lid and keep aside for 15 minutes., To make chilli cheese paratha, divide the stuffing into 6 equal portions and keep aside., Divide the dough into 12 equal portions., Roll out 2 portions of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling., Place a rolled circle on a clean, dry surface, spread one portion of the stuffing evenly over it. Cover it with another rolled circle and press it gently to seal the edges., Heat a non-stick tava (griddle) and cook the paratha, using 1 tsp of oil , till it turns golden brown in colour from both the sides., Repeat steps 3 to 5 to make 5 more parathas., Serve the chilli cheese paratha immediately.] | [Energy, 268 cal, Protein, 8.2 g, Carbohydrates, 28.6 g, Fiber, 4.3 g, Fat, 14.2 g, Cholesterol, 18.2 mg, Sodium, 278.6 mg] | chilli-cheese-paratha-42156r |
| rcp33421 | Chilli Cheese Toast ( Mumbai Roadside Snack) | Snacks | NA | [grated processed cheese, chopped green chillies, chopped capsicum, salt, bread, butter, butter, tomato] | 10 mins | 15 mins | [Mumbai Street Food, Evening Tea Snacks, Bread Snack, Gas Toaster, Kitty Party Snacks, Monsoon Snacks, Evening Snacks] | 4Makes 4 toasts | NA | chilli cheese toast recipe | veg chilli cheese toast in sandwich toaster | Mumbai roadside chilli cheese toast | Mumbai roadside chilli cheese toast | with 18 amazing images. Our chilli cheese toast recipe is a veg chilli cheese toast made on a sandwich toaster. On Mumbai’s streets, chilli cheese toast is an elaborate treat, of chutney-coated bread topped with a succulent mixture of cheese, capsicum and green chillies. We prefer making the veg chilli cheese toast in sandwich toaster as the result is a more crisp toast than that made on a tawa. I grew up Mumbai roadside chilli cheese toast having on the streets of Breach Candy served on a paper plate. Toasted with a brushing of butter, the chilli cheese toast is a snack that will perk you up instantly with its vibrant flavour and wonderful texture. Notes on chilli cheese toast recipe. 1. Cover with another bread slice with the buttered-chutney side facing downwards. Press it tightly so that the stuffing doesn’t fall off. 2. Take a sandwich toaster and grease both its sides using butter. Pre-heat for a minute. 3. Cook on a medium flame, till the Cheese Chilli Toast turns brown and crisp on one side. Flip and cook the other side. Serve Mumbai roadside chilli cheese toast hot and fresh with tomato ketchup and green chutney. Check out our other popular Mumbai Street Foods collection of recipes which includes recipes like Veg Frankie, Chinese Bhel, Schezuan Chopsuey Dosa , Kaanda Bhajji Pav and many more. Enjoy how to make chilli cheese toast recipe | veg chilli cheese toast in sandwich toaster | Mumbai roadside chilli cheese toast | Mumbai roadside chilli cheese toast | with detailed step by step photos and video below. | [To make chilli cheese toast, combine the cheese, capsicum, green chillies and salt in a deep bowl and mix well., Divide the mixture into 4 equal portions. Keep aside., Spread ½ tsp of butter on each bread slice evenly and keep aside., Place 2 bread slices on a clean, dry surface with the buttered side facing upwards., Spread 1 tsp of green chutney on each of the bread slices., Spread a portion of the mixture evenly on 1 bread slice and cover with another bread slice with 1 buttered-chutney side facing downwards and press it tightly., Spread a little butter evenly on the bread slices., Grease a sandwich toaster on both the sides using butter and pre-heat for a minute., Place the sandwich in the sandwich toaster and cook on a medium flame, till it turns brown and crisp from both the sides., Cut the chilli cheese toast into 4 equal pieces, place it on a plate and apply a little butter evenly over it., Repeat steps 4 to 10 to make 3 more cheese chilli toasts., Serve the chilli cheese toast immediately with tomato ketchup and green chutney., At step 9, keep turning the sandwich toaster and checking at regular intervals to avoid the toast from getting burnt.] | [Not Given] | chilli-cheese-toast--mumbai-roadside-snack-33421r |
| rcp2540 | Chilli Cheese Toast, Baked Chilli Cheese Toast | Snacks | NA | [bread, butter, grated mozzarella cheese, grated processed cheese, milk, salt, mustard (rai / sarson) powder, dry red chilli flakes (paprika), chopped green chillies] | 5 mins | 0 mins | [Quick Evening Snacks, Indian Cheese Recipes, Bread Snack, Indian Toast recipes, Christmas, Father's Day, Teachers Day] | 4Makes 4 toasts | Indian | chilli cheese toast recipe | Indian style chilli cheese toast | baked chilli cheese toast | with 14 amazing images. The use of two varieties of cheese in just the right proportions and a sprinkling of mustard powder along with the chilli flakes makes this version of chilli cheese toast very special. Notes on baked chilli cheese toast. 1. In a bowl take cheese. You can add half mozzarella and have processed cheese as well. 2. Add milk. It will help in binding all the ingredients of the topping and also give our chilli cheese toast recipe a creamier texture. 3. We are using both chilli flakes and green chillies to get that spicy kick and vibrant colour, if you are afraid of spice, skip or reduce the quantity. For a crunchy bite, you can toss in some veggies like onion, bell pepper, jalapeno, olives or capsicum to the topping. 4. Grill v in a pre-heated oven at 200’C (400’F) for 8 to 10 minutes, till they turn golden brown in colour on top. If you do not have an oven or are looking for a quick alternative then place the veg chilli cheese toast on a hot tava, cover and cook till the cheese melts. Adding a little milk to the cheese ensures it coats the bread well and doesn’t dry up while baking chilli cheese toast. However, make sure you serve this baked chilli cheese toast as soon as you prepare it, to relish its fresh flavour, strong aroma of toasted spices and ideal texture. The Indian style chilli cheese toast is delicious and filling and a pairs well with soups as well as beverages , the choice is yours. Learn to make chilli cheese toast recipe | Indian style chilli cheese toast | baked chilli cheese toast | with step by step photos. | [Apply ½ tsp of butter on each bread slice and grill them lightly in a pre-heated oven at 200oc (400 of) for 5 to 7 minutes or till the bread turns brown and crisp on top. Keep aside., Meanwhile, combine the mozzarella cheese, processed cheese and milk and mix well., Add the salt, mustard powder, chilli flakes and green chillies, mix well and keep aside., Place 1 slice of toasted bread on a flat dry surface with the browned side facing down, Apply 1/4th of the prepared topping on the toasted bread and spread it evenly using a butter knife., Repeat steps 1 and 2 to make 3 more toasts., Grill in a pre-heated oven at 200oc (400 of) for 8 to 10 minutes, till they turn golden brown in colour on top., Cut each chilli cheese toast diagonally into 4 equal pieces and serve immediately.] | [Energy, 135 cal, Protein, 7.1 g, Carbohydrates, 11.7 g, Fiber, 0 g, Fat, 6.5 g, Cholesterol, 20.7 mg, Sodium, 296.8 mg] | chilli-cheese-toast-baked-chilli-cheese-toast-2540r |
| rcp1243 | Chilli Cheesy Roll | Snacks | Veg | [baguette, butter, whole dry kashmiri red chillies, grated processed cheese, milk] | 5 mins | 5 mins | [Jain Naashta, vegetarian Mexican Starters, Indian Cheese Recipes, Jain Snacks, Mexican Party, Oven] | 1Makes 1 servings (8 serving ) | Jain | Cheese with a dash of chilli flakes can do wonders to french bread, transforming it into a delicious starter that appeals to all. Adding a little milk when melting the cheese for the topping ensures that the cheese melts uniformly and gets a creamy consistency rather than becoming rubbery. Top the bread slices generously with the cheesy topping, and bake the arrangement to perfection, for an enjoyable snack. | [Soak the chillies in water. After 1/2 hour, take out the seeds and chop the chillies., Mix the cheese, milk and 1 tablespoon of water and cook on a slow flame until the cheese melts. Add the chopped chillies to the mixture., Cut the french bread diagonally, apply a little butter and spread the cheese mixture on top. Bake in a hot oven at 200 degree c (400 degree f) for 5 minutes., Serve hot.] | [Energy, 93 cal, Protein, 3.7 g, Carbohydrates, 12.2 g, Fiber, 0.1 g, Fat, 3.2 g, Cholesterol, 0 mg, Vitamin A, 66.3 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.4 mg, Vitamin C, 0 mg, Folic Acid, 0.2 mcg, Calcium, 70.7 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 11.4 mg, Potassium, 23.8 mg, Zinc, 0.1 mg] | chilli-cheesy-roll-1243r |
| rcp400 | Chilli Garlic Chutney | Snacks | Veg | [whole dry kashmiri red chillies, garlic (lehsun) cloves, salt] | 5 mins | 0 mins | [Maharashtrian Chutneys, Maharashtrian Pickles, different kinds of Indian chutney, Mixer, Quick Chutneys, Gluten Free Veg Indian, Healthy Chutney, Gluten Free Indian Snacks] | Makes 0.5 cup (7 tbsp ) | Maharashtrian | chilli garlic chutney | lahsun chutney | chilli garlic chutney for chaats | red garlic chutney | with 15 amazing images Quick and easy though it is, the Chilli Garlic Chutney has a vibrant flavour that makes its presence felt in any recipe! Just a few ingredients and a few minutes are all it takes to make this dynamic chilli garlic chutney, which combines the fieriness of dry Kashmiri red chillies and the pungency of garlic. Use the red garlic chutney to make delicious chaat recipes like bhel puri, sev puri and ragda patties. Chilli garlic chutney is good for heart and extremely healthy to have. Zero sugar. Garlic does lower cholesterol and thin the blood, which helps to prevent stroke, high blood pressure and heart disease. You can store red garlic chutney in an airtight container in the fridge for at least a week, and use it to make delicious snacks like budijaw (Burmese doodhi snack) and oats spinach pancake. Enjoy how to make chilli garlic chutney | lahsun chutney | chilli garlic chutney for chaats | red garlic chutney with detailed step by step photos and video below. | [To make chilli garlic chutney, soak the kashmiri red chillies in hot water in a deep bowl for ½ an hour., Drain, remove the stems., Combine the kashmiri chillies, garlic, salt and ¼ cup of water in the mixer and blend till smooth., Store the chilli garlic chutney in an air-tight container and refrigerate. Use as required.] | [Energy, 4 cal, Protein, 0.2 g, Carbohydrates, 0.6 g, Fiber, 0.1 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.3 mg] | chilli-garlic-chutney-400r |
| rcp32641 | Chilli Garlic Chutney ( Wraps and Rolls) | NA | NA | [whole dry kashmiri red chillies, chopped garlic (lehsun), lemon juice, salt] | 5 mins | 0 mins | [different kinds of Indian chutney, Refrigerator, Mixer, Quick Chutneys] | Makes 0.50 cup (7 tbsp ) | Indian | A spiky and pungent chutney, perfect to spread on a roti before rolling it up with interesting fillings. Made with minimal ingredients, the Chilli Garlic Chutney can be prepared within minutes, to be used immediately or stored in the refrigerator for later use. | [Combine all the ingredients, along with 1 tbsp of water and blend in a mixer to a smooth paste., Keep refrigerated and use as required.] | [Energy, 9 cal, Protein, 0.5 g, Carbohydrates, 1.7 g, Fiber, 0.4 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.7 mg] | chilli-garlic-chutney--wraps-and-rolls-32641r |
| rcp36314 | Chilli Garlic Fries ( Burgers and Smoothies) | NA | Veg | [potato fingers, salt, butter, chopped garlic (lehsun), oil, chilli powder] | 10 mins | 15 mins | [American Burgers / Grills, Deep Fry, Kitty Party, Indian Party, High Tea Party, Cocktail Party, Kadai Veg] | 4Makes 4 servings (4 serving ) | Indian | An exotic accompaniment that can add zing even to the plainest of burgers, it is the smart use of melted butter and chopped garlic that sets the chilli garlic fries apart from regular french fries. Sprinkle the chilli powder and butter-garlic mixture on the fries immediately after deep-frying and toss it well so that it coats the fries well from all sides. And… get ready for a real feast! | [Boil a vesselful of water with a little salt. Add the potato fingers and parboil them for 5 to 7 minutes. Drain and keep aside., Heat the butter in small non-stick pan, add the garlic and sauté on a medium flame for 30 seconds. Keep aside., Heat the oil in a deep non-stick kadhai and deep-fry the potato fingers, a few at a time on a medium flame, till they turn crisp and golden brown in colour from all the sides. Drain on absorbent paper., Combine the fries and butter-garlic mixture in a deep bowl. Sprinkle the chilli powder over it and toss gently., Serve immediately.] | [Energy, 300 cal, Protein, 0.9 g, Carbohydrates, 12.4 g, Fiber, 0.9 g, Fat, 27.5 g, Cholesterol, 0 mg, Vitamin A, 334.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.7 mg, Vitamin C, 9.4 mg, Folic Acid, 9.4 mcg, Calcium, 5.5 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 30.8 mg, Potassium, 136.6 mg, Zinc, 0.3 mg] | chilli-garlic-fries--burgers-and-smoothies-36314r |
| rcp42496 | Chilli Garlic Mushroom Recipe, Indian Style | Snacks | NA | [chilli garlic paste, sliced mushrooms (khumbh), oil, chopped onions, salt, chopped coriander (dhania), tomato ketchup, lemon juice] | 15 mins | 6 mins | [Non-stick Pan, Easy, Simple Indian Snacks, Easy, Simple Indian Starters] | 2Makes 2 servings | Indian | Here’s a tongue-tickling Chilli Garlic Mushroom Recipe made in a crossover Indian style. The mushrooms are cooked quickly and easily, flavoured with chilli-garlic paste, tomato ketchup and other easily available ingredients. The myriad flavours together with the tempting texture of mushrooms makes this a fabulous dish to try. You can also try other mushroom recipes like Mushroom Oregano Open Toast Sandwich or Mushrooms Stuffed with Paneer . | [Heat the oil in a broad non-stick pan, add the onions and chilli garlic paste and sauté on a medium flame for 2 minutes., Add the mushrooms and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the coriander, tomato ketchup and lemon juice, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Serve hot.] | [Energy, 182 cal, Protein, 2.8 g, Carbohydrates, 9.9 g, Fiber, 1.2 g, Fat, 15.4 g, Cholesterol, 0 mg, Sodium, 82.6 mg] | chilli-garlic-mushroom-recipe-indian-style-42496r |
| rcp33117 | Chilli Garlic Noodles ( Chinese Cooking ) | Dinner | Veg | [oil, sliced spring onions whites, chopped coloured capsicum, boiled noodles, chilli-garlic sauce, salt, chopped spring onion greens] | 10 mins | 2 mins | [Chinese Noodles Recipe Collection, Easy Indian Veg, Kadai Veg, Kitty Party Easy, Indian style Chinese dinner, Indian Winter Sabzis, Foods to cook in January] | 4Makes 4 servings (14 tbsp ) | Indian | chilli garlic noodles recipe | Indian style chilli garlic noodles | Indo-Chinese chilli garlic noodles | veg chilli garlic noodles | with amazing 15 images. chilli garlic noodles is veg garlic noodles which is an Indo-Chinese chilli garlic noodles. All you need to prepare this chilli garlic noodles is just few ingredients, oil, hakka noodles, chilli garlic sauce, bell peppers and spring onions. Ingredients used to make chilli garlic noodles are super basic. chilli garlic noodles can be prepared in less than 15 minutes which makes it a perfect and ideal meal for lazy Sundays or long tiring days! I have used homemade Chilli Garlic Sauce, yet you can also buy it from the market. A fabulous hot sauce of Chinese or Vietnamese origin. Chilli Garlic Sauce is made to spice-up your taste buds and make your chilli garlic noodles more enjoyable. The principal ingredients are chili, garlic, and vinegar. Chilli Garlic Sauce is sold and is available readily available in the Indian market but making it at home can be hygienic and efficient. Chilli Garlic Sauce made at home has zero preservatives and tastes really fresh. Bell peppers make it look colourful and beautiful and also add in nice taste to the noodles. chilli garlic noodles are spicy yet super flavorful which will linger your mouth. There are a lot many variations to chilli garlic noodles and this is our Indo-Chinese chilli garlic noodles version of it. Also, you can use this recipe for your kid's tiffin treat and I can bet you'll see the lunch box empty. Serve Indo-Chinese chilli garlic noodles along chilli paneer or veg manchurian. Learn to make chilli garlic noodles recipe | Indian style chilli garlic noodles | Indo-Chinese chilli garlic noodles | veg chilli garlic noodles | with detailed step by step recipe photos and video below. | [To make chilli garlic noodles, heat the oil in a wok / kadhai on a high flame till it smokes., Add the spring onion white and coloured capsicum., Saute for few seconds., Add chilli-garlic sauce and salt., Saute on high flame for few seconds., Add noodles., Mix well and cook on high flame for few seconds and garnish the chilli garlic noodles with spring onion greens. Serve hot.] | [Energy, 29 cal, Protein, 0 g, Carbohydrates, 0.1 g, Fiber, 0 g, Fat, 3.2 g, Cholesterol, 0 mg, Vitamin A, 31.9 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 0.5 mg, Folic Acid, 0.2 mcg, Calcium, 0.7 mg, Iron, 0 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0 mg, Potassium, 2.9 mg, Zinc, 0 mg] | chilli-garlic-noodles--chinese-cooking--33117r |
| rcp287 | Chilli Garlic Paste | NA | NA | [whole dry kashmiri red chillies, garlic (lehsun) cloves] | 5 mins | 0 mins | [Chinese Basic, different kinds of Indian chutney, Mixer] | 7Makes 7 tablespoons | Indian | chilli garlic paste recipe | chilli garlic paste made with kashmiri red chillies | easy and best chilli garlic paste | spicy chilli garlic paste in 5 minutes | with 7 amazing images. chilli garlic paste recipe | chilli garlic paste made with kashmiri red chillies | is a handy paste which can be used in a variety of Indian dishes. Learn how to make spicy chilli garlic paste in 5 minutes. To make chilli garlic paste, soak the red chillies in enough hot water for atleast 30 minutes. Drain the chillies, add the garlic and approx. ¼ cup of water and blend in a mixer till smooth. Store the chilli garlic paste in an air-tight container in the fridge and use as required. Chilli and garlic – two super pungent ingredients – come together to make a fiery tongue-tickler. The secret to making the chilli garlic paste at home lies in soaking the chillies in hot water before blending, otherwise you won’t be able to grind it properly. Done the right way, you get a easy and best chilli garlic paste with a strong aroma. It is an essential ingredient to add punch in Pav Bhaji, You can also use it to make a unique Chinese Pav Bhaji. This spicy chilli garlic paste in 5 minutes has become so popular only because of its intense flavour, perfect texture rich red hue. It can also come handy to make Punjabi sabzis, soups, stews, Oriental dishes and even Italian delicacies like Mediterranean Pizza. Tips for chilli garlic paste. 1. We recommend you use freshly peeled garlic and not garlic paste. Try to pick out sturdy crisp stalks of garlic which do not appear wilted, and also check for mold and mildew on the garlic while buying. 2. Kashmiri red chillies should also be bright red in colour and not turned black. 3. This paste will stay fresh in the refrigerator for a week. For increased shelf life, store it in an air-tight container in the deep freezer. It will last for 2 months. Enjoy chilli garlic paste recipe | chilli garlic paste made with kashmiri red chillies | easy and best chilli garlic paste | spicy chilli garlic paste in 5 minutes | with step by step photos. | [To make the chilli garlic paste , soak the red chillies in enough hot water for atleast 30 minutes., Drain the chillies, add the garlic and approx. ¼ cup of water and blend in a mixer till smooth., Store the chilli garlic paste in an air-tight container in the fridge and use as required.] | [Energy, 5 cal, Protein, 0.3 g, Carbohydrates, 0.8 g, Fiber, 0.2 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.3 mg] | chilli-garlic-paste-287r |
| rcp22538 | Chilli Paste | NA | NA | [whole dry kashmiri red chillies, red chillies green chillies, lemongrass (hare chai ki patti), sliced ginger (adrak), chopped onions, salt] | 5 mins | 0 mins | [Chinese Basic, Mixer] | 1Makes 0.75 cups (10 tbsp ) | Chinese | Key to the success of many oriental recipes, including noodles and stir-fries, is the quality of the red paste used in it. Here is the ideal recipe to make chilli paste quickly and easily at home. Remember to soak the red chillies for sufficient time so that it blends well with the other ingredients | [Soak the dried chillies in a little water for 30 minutes. Then boil for 1 minute., Grind all the ingredients together in a mixer till smooth., Use as required.] | [Energy, 8 cal, Protein, 0.2 g, Carbohydrates, 1.9 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Vitamin A, 0 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 0.8 mg, Folic Acid, 3.8 mcg, Calcium, 5.9 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0.5 mg, Potassium, 41 mg, Zinc, 0.1 mg] | chilli-paste-22538r |
| rcp22666 | Chilli Pineapple Stir-fry Rice | NA | NA | [pineapple, oil, chopped green chillies, red capsicum, sliced spring onions whites, rice (chawal), chopped spring onion greens, chopped coriander (dhania), salt] | 10 mins | 15 mins | [Chinese Rice Dishes, International Favourites, Stir-fry] | 4Makes 4 servings | Chinese | Pineapple lends a refreshing tangy taste to this spiced rice, enough to get your taste buds reviving. | [Cut the pineapple through the middle lengthwise. Scoop out the fruit with a knife. Chop the scooped out pineapple and keep aside both the shell and the chopped pineapple., Heat the oil in a wok, add the chopped pineapple and stir-fry for a minute., Add the green chillies, capsicum and spring onion whites and stir-fry for a couple of minutes., Add the rice, spring onion greens, coriander, salt and pepper. Mix well and cook for a few minutes., Stuff the pineapple shells with the rice., Serve immediately.] | [Not Given] | chilli-pineapple-stir-fry-rice-22666r |
| rcp4177 | Chillies in Vinegar | NA | NA | [vinegar, chopped green chillies] | 2 mins | 0 mins | [Chinese Accompaniments, Chinese Basic] | Makes 0.25 cup | Chinese | chillies in vinegar recipe | green chillies in vinegar | Indian chillies in vinegar | Chinese chillies in vinegar | with 5 amazing images. chillies in vinegar recipe | green chillies in vinegar | Indian chillies in vinegar | Chinese chillies in vinegar is a famous Chinese accompaniment. Learn how to make green chillies in vinegar. To make chillies in vinegar, combine the green chillies and vinegar in a deep bowl and mix well. Store in an air-tight container and use as required. Many continental restaurants and nowadays even Indian ones serve shallots in the vinegar as an accompaniment to starters. The Chinese counterpart is green chillies in vinegar, a tangy, spicy accompaniment to oriental soups, starters and main course too. The chillies in Indian chillies in vinegar become quite palatable when soaked in vinegar, as the tartness balances the spiciness of the chopped chillies. As vinegar is a preservative, these pickled chillies can be stored in airtight jars for regular use. This easy to make Indian chillies in vinegar is ready to serve immediately on making. They add zing to any recipe they are added to. It goes well with all Indian wraps and rolls, especially Paneer Wraps. Tips for chillies in vinegar. 1. Use the dark green variety of green chillies for this recipe. 2. Chop the green chillies roughly or finely as per your choice. 3. Make in small batches and use within a day if possible, as green chillies tend to lose colour with time. However, note that after a day the green chillies tend to discolour, but they yet maintain their flavour. So you can use it the next day too. Enjoy chillies in vinegar recipe | green chillies in vinegar | Indian chillies in vinegar | Chinese chillies in vinegar | with step by step photos. | [To make chillies in vinegar, combine the green chillies and vinegar in a deep bowl and mix well., Store the chillies in vinegar in an air-tight container and use as required within 2 days preferably.] | [Energy, 4 cal, Protein, 0.4 g, Carbohydrates, 0.4 g, Fiber, 1 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 0 mg] | chillies-in-vinegar-4177r |
| rcp2440 | Chillies Stuffed with Paneer and Cheese | Snacks | NA | [bhavnagari chillies, plain flour (maida), baking powder, salt, oil, chopped paneer (cottage cheese), grated processed cheese, salt freshly ground black pepper (kalimirch), hot and sweet sauce] | 15 mins | 15 mins | [Course, Gujarati Farsans, Advanced Recipes, Deep-fried Indian Starters, Jain Snacks, Evening Tea Snacks, Indian Party] | 15Makes 15 stuffed chillies (15 stuffed chillie ) | Gujarati | Here is a scrumptious treat for the fun-loving foodie! Bhavnagari chillies, with their convenient size and mildly spicy taste, are ideal for making this delicious snack. The chillies are first stuffed with paneer and cheese, then dipped in a plain flour batter and deep-fried. Using a combination of cheeses gives the filling a nice texture, while a dash of pepper complements the natural spiciness of the chillies, and enhances the taste further. Relish the Chillies Stuffed with Paneer and Cheese immediately after preparation along with tongue-tickling Hot and Sweet Sauce. You can also try other interesting snacks like Baby Corn Fritters and Budijaw . | [Combine the plain flour, baking powder, salt and approx. ½ cup of water in a deep bowl, mix well using a whisk. Keep aside., Stuff each deseeded chillies with a little prepared stuffing., Heat the oil in a deep non-stick pan, dip each stuffed chillies in the prepared plain flour batter and deep-fry a few at a time till they turn crisp. Drain on an absorbent paper., Serve immediately with hot and sweet sauce.] | [Energy, 54 cal, Protein, 1.4 g, Carbohydrates, 3.2 g, Fiber, 0 g, Fat, 4 g, Cholesterol, 1.3 mg, Sodium, 16.9 mg] | chillies-stuffed-with-paneer-and-cheese-2440r |
| rcp1270 | Chimichangas, Mexican Veg Chimichangas | NA | Veg | [flour tortillas, refried beans, oil, guacamole, sour cream, chopped tomatoes] | 15 mins | 15 mins | [Mexican Burritos / Chimichangas, Mexican Main Dish, One Dish Vegetarian Meals, Mexican Delights, Mexican Party] | 6Makes 6 servings | Mexican | What samosa is to Indians, chimichanga is to Mexican . A popular dish is southwestern American cuisine, Chimichanga is basically deep-fried burritos with a filling of refried beans, topped with sour cream, tomatoes and guacamole. You might need to make a trip to a specialty store to pick up some of these ingredients, but it is definitely worth the effort, because once you have all of it, the chimichangas can be prepared easily and enjoyed comfortably at home. | [Heat the refried beans and spoon about 2 tbsp onto the centre of each tortilla., Fold in the sides to make a parcel, making sure that all the filling is enclosed., Repeat for the remaining tortillas and beans to make more chimichangas., Heat oil in a large frying pan and when hot, put the chimichangas, folded side down first. Cook on both sides until crisp. Drain on absorbent paper., Spoon 1 tsp guacamole over the top of each chimichanga, 1 tsp sour cream over it. Sprinkle 2 tsp tomatoes on top., Repeat step 1 to top more chimichangas with guacamole, sour cream and tomatoes., Serve immediately.] | [Energy, 206 cal, Protein, 5.5 g, Carbohydrates, 22.5 g, Fiber, 1 g, Fat, 10.2 g, Cholesterol, 0 mg, Vitamin A, 170.3 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.7 mg, Vitamin C, 4.8 mg, Folic Acid, 6.9 mcg, Calcium, 68.3 mg, Iron, 1.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 14.3 mg, Potassium, 72.3 mg, Zinc, 0.8 mg] | chimichangas-mexican-veg-chimichangas-1270r |
| rcp4189 | Chinese 5 Spice Powder | NA | NA | [schezuan peppers (triphal), star anise (chakri phool), cloves (laung / lavang), cinnamon (dalchini), fennel seeds (saunf)] | 10 mins | 5 mins | [Chinese Accompaniments, Chinese Basic, Mixer] | Makes 0.25 cup | Chinese | Chinese 5 spice powder recipe | 5 spice powder | authentic Chinese 5 spice powder | with 18 amazing images. Chinese 5 spice powder recipe | 5 spice powder | authentic Chinese 5 spice powder is a famous powder which makes its presence in Asian cooking. Learn how to make 5 spice powder. To make Chinese 5 spice powder, combine all the ingredients in a broad non-stick pan and dry roast on a slow flame for 4 to 5 minutes, while stirring continuously. Keep aside to cool. Grind in a mixer to a smooth fine powder. Store it in an air-tight container and use as required. The 5 spice powder is an essential ingredient in the Oriental kitchen. Used commonly in Chinese and Taiwanese cooking, this spice-mix combines five basic flavours, namely sweet, sour, bitter, salty and umami (a special savoury taste that is considered part of the five basic flavours in Oriental cuisine). The strong flavours of the whole spices is especially good in this homemade authentic Chinese 5 spice powder, as compared to commercially-prepared store-bought ones. All you need to do is follow the proportions as mentioned in this recipe. Try recipes using this Chinese 5 spice powder in 5 Spice Fried Rice, 5 Spice Tofu and Bean Sprouts Rice or Chinese Barbequed Tofu with Sesame Noodles. Tips for Chinese 5 spice powder. 1. Prefer a broad pan for uniform roasting. 2. Also use a small mixer jar so it blends finely. If needed you can sieve it using a fine mesh strainer. 3. While Schezuan peppers lend the authentic taste and aroma to this 5 spice powder, if you can’t find them, replace with black peppercorns. 4. You can make it in small batches and always store it in a dry, airtight container in a cool and dry place to retain the flavour and aroma. Enjoy Chinese 5 spice powder recipe | 5 spice powder | authentic Chinese 5 spice powder | with step by step photos. | [To make chinese 5 spice powder, combine all the ingredients in a broad non-stick pan and dry roast on a slow flame for 4 to 5 minutes, while stirring continuously. Keep aside to cool., Grind in a mixer to a smooth fine powder., Store the chinese 5 spice powder it in an air-tight container and use as required.] | [Energy, 0 cal, Protein, 0 g, Carbohydrates, 0 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | chinese-5-spice-powder-4189r |
| rcp22758 | Chinese Bhel ( Chinese Recipe ) | Dinner | NA | [fried noodles, oil, chopped garlic (lehsun), chopped spring onions whites greens, sliced capsicum, carrot juliennes, shredded cabbage, schezwan sauce, tomato ketchup, salt, chopped spring onions whites] | 15 mins | 2 mins | [Chinese Starters, Evening Tea Snacks, Chinese Party, Kitty Party Snacks, Dinner Street Food] | 2Makes 2 servings | Chinese | Chinese bhel recipe | Indian style Chinese bhel | veg Chinese bhel at home | with amazing 15 images. Mumbai’s favourite street food merges with Oriental culture, in this exciting version of Chinese bhel. Rather than being made with puffed rice, this unique Chinese bhel recipe is made with fried noodles, tossed with colourful sautéed veggies and garnished with crunchy spring onions making it a veg Chinese bhel. A generous dose of sauces is also added to bind the Indian style Chinese bhel together in a tangy way! Prepare this Chinese bhel snack just before serving, as the fried noodles tends to get soggy over time. Indian style Chinese bhel is made of fried noodles, perked up with crunchy veggies like cabbage, carrots, capsicum and spring onions along with splashes of tongue-tickling schezwan sauce and tomato ketchup. This Chinese bhel recipe is not a street-style recipe, it is a variation to the Mumbai street style Chinese bhel. The delicious flavors of Chinese cuisine are very well adapted by Indians and fusion recipes are invented! This is one of the Indo-Chinese dish that is my personal favourite and I make Indian style Chinese bhel as an evening snack for my family!! Enjoy Chinese bhel recipe | Indian style Chinese bhel | veg Chinese bhel at home | with detailed step by step recipe photos and video below. | [To make chinese bhel, heat the oil in a broad non-stick pan or a wok, add the garlic and sauté on a high flame for a few seconds., Add the spring onions whites and greens, capsicum, carrots and cabbage and sauté on a high flame for 30 seconds., Add the schezuan sauce, tomato ketchup and salt, mix well and cook on a high flame for a few seconds., Remove from the flame and transfer it into a deep bowl., Add the fried noodles and toss well., Serve the chinese bhel immediately garnished with spring onion whites and greens.] | [Not Given] | chinese-bhel--chinese-recipe--22758r |
| rcp850 | Chinese Creamy Corn Tart | Snacks | NA | [cream style corn, oil, chopped green chillies, chopped onions, chopped carrot, chopped capsicum, chilli sauce, salt, tarts, grated processed cheese] | 15 mins | 20 mins | [Indian Snacks for Entertaining, Evening Tea Snacks, Stir-fry, High Tea Party] | 22Makes 20 to 25 servings | Indian | Here is a quick and easy Oriental starter , which can also double up as an off-beat tea-time snack! Readymade tarts are packed with a tongue-tickling and luscious mix of cream-style corn, veggies and sauces, and topped with cheese, to make dainty and appetizing Chinese Creamy Corn Tarts. With a perfect blend of textures and flavours, these tarts will appeal to young and old alike. | [Heat the oil in a broad non-stick pan, add the green chillies and onions and sauté on a medium flame for 1 minute., Add the capsicum and carrot and sauté on a medium flame for 2 minutes., Add the canned corn, red chilli sauce and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside., Just before serving, re-heat the filling, put 1 tbsp of the filling and 1 tbsp of cheese in each tart., Serve immediately.] | [Energy, 28 cal, Protein, 1.4 g, Carbohydrates, 0.8 g, Fiber, 0.1 g, Fat, 2.1 g, Cholesterol, 0 mg, Vitamin A, 38.2 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 2.5 mg, Folic Acid, 0.3 mcg, Calcium, 46.2 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0.3 mg, Potassium, 4.3 mg, Zinc, 0 mg] | chinese-creamy-corn-tart-850r |
| rcp10705 | Chinese Pakoda, Chinese Pakora | Snacks | NA | [chopped cabbage, plain flour (maida), cornflour, chopped green chillies, ginger-garlic (adrak-lehsun) paste, salt, oil, schezuan sauce] | 15 mins | 25 mins | [Chinese Starters, Quick Evening Snacks, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Pakora Pakoda, Father's Day] | 28Makes 28 pakodas | Indian | Chinese pakoda recipe | crispy Chinese pakoda street style | kobi pakoda | Chinese pakora | with 20 amazing images. Chinese pakoda recipe | crispy Chinese pakoda street style | kobi pakoda | Chinese pakora are simple finger foods which can be served in a jiffy. Learn how to make crispy Chinese pakoda street style. To make Chinese pakoda, combine all the ingredients in a deep bowl along with approx. ¼ cup of water and mix well. Heat the oil in a deep non-stick pan, drop spoonfuls of the mixture using your fingers and deep-fry a few pakodas at a time, on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with schezuan sauce. Comes monsoon, and our hearts yearn for crunchy, crispy, spicy and steaming hot pakoras! Although one never tires of having the usual pakoras as often as possible, there are times when we yearn for a change. Chinese pakora are the perfect choice for those days. With an unmistakable Oriental identity, these kobi pakoda are made with a mixture of veggies and flours perked up with green chillies, ginger and garlic in appropriate forms, to get a mouth-wateringly spicy and crunchy snack. Serve these crispy Chinese pakoda street style hot with Schezuan sauce, as that is the best accompaniment for this irresistible snack. For more varities of pakoras, check these out - Stuffed Methi Paneer Pakoda, Stuffed Spinach Pakoda, Khichdi Pakodas. Tips to make Chinese pakoda. 1. We have used finely chopped cabbage, if you wish you can also use shredded cabbage. 2. We have not used chinese salt (ajinomoto), if you wish you can add after conflour in the recipe, it is not healthy so we gave avoided it. 3. A lot of street side vendors use ref food colour to get colour, if you wish it add along with the water in the mixture, we have avoided it as it is not good for health. 4. Remember to not add too much water while mixing the ingredients because cabbage will also slowly let out water as you have shredded it thinly. That, along with a tablespoon or two of water, is enough to bind the batter. If the batter becomes watery, the pakodas won’t be crunchy enough. 5. This mixture should be used immediately and not kept for long as it will release water and you will find it difficult to make pakodas. 6. Oil should be hot and always deep-fry on a medium flame so they cook well. Do not fry them over low flame, the cabbage pakoda will absorb too much oil and turn soggy. And if you deep-fry on a high flame then they will get burnt. Enjoy Chinese pakoda recipe | crispy Chinese pakoda street style | kobi pakoda | Chinese pakora | with step by step photos. | [Combine all the ingredients in a deep bowl along with approx. ¼ cup of water and mix well., Heat the oil in a deep non-stick pan, drop spoonfuls of the mixture using your fingers and deep-fry a few pakodas at a time, on a medium flame, till they turn golden brown in colour from all the sides., Drain on an absorbent paper., Serve immediately with schezuan sauce.] | [Not Given] | chinese-pakoda-chinese-pakora-10705r |
| rcp33081 | Chinese Rice Topped with Creamy Vegetables ( Chinese Cooking ) | NA | Veg | [oil, cauliflower broccoli florets, baby corn, capsicum cubes, sliced carrots, sliced spring onions, sliced cucumber, milk, cornflour, sugar, salt, chinese rice] | 15 mins | 10 mins | [Chinese Rice Dishes, Saute, Kadai Veg, Quick Vegetarian Rice, khichdi Recipes] | 4Makes 4 servings (4 serving ) | Chinese | Steamed chinese rice tastes delicious when served along with a creamy vegetable sauce made of assorted veggies cooked in a milk and corn flour mixture. Keep the sauces and rice separate and pour the hot sauce on a serving of steaming hot rice just before eating. If you’re in the mood for a one-dish dinner, this is ideal. A sumptuous meal that you will relish till the last bite! | [Heat the oil in a wok or kadhai on a high flame till it smokes., Add the cauliflower, baby corn, capsicum, carrots, spring onions, cucumber and sauté on a high flame for 2 minutes., Combine the milk, cornflour and ½ cup of water in a bowl and mix well., Add to the vegetables, mix well and cook on a high flame for a minute (if the mixture is too thick, add a little more water)., Add the sugar and salt and cook on a high flame for another few minutes, while stirring continuously., Place the rice in a serving dish, top with the creamy vegetables and serve immediately.] | [Energy, 120 cal, Protein, 1.7 g, Carbohydrates, 7.8 g, Fiber, 2.2 g, Fat, 8.8 g, Cholesterol, 0 mg, Vitamin A, 590.4 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.6 mg, Vitamin C, 18.9 mg, Folic Acid, 15.4 mcg, Calcium, 65.3 mg, Iron, 0.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 16.3 mg, Potassium, 79.4 mg, Zinc, 0.2 mg] | chinese-rice-topped-with-creamy-vegetables--chinese-cooking--33081r |
| rcp4182 | Chinese Rice, Chinese Cooked Rice | Lunch | NA | [long grain rice (basmati chawal), oil, salt] | 1 mins | 15 mins | [Chinese Accompaniments, Chinese Basic, Indian Lunch, Non-stick Pan] | 4Makes 3.5 cups | Indian | Chinese steamed rice recipe | cooked Chinese rice | boiled rice Chinese style | how to cook rice for Chinese recipes | with 14 amazing images. Chinese steamed rice recipe | cooked Chinese rice | boiled rice Chinese style | how to cook rice for Chinese recipes used to make a variety of Chinese delicacies. Learn how to cook rice for Chinese recipes. To make Chinese steamed rice, wash the rice thoroughly and soak in enough water in a deep bowl for 30 minutes. Drain and keep aside. Boil 4 cups of water in a deep non-stick pan, add salt and 1 tbsp of oil and mix well. Add the rice to the boiling water, mix well and cook on a medium flame for 10 to 12 minutes or till the rice is 85% cooked, while stirring occasionally. Strain it using a strainer and let the water drain out. Pour some cold water on the rice to stop further cooking. Let all the water from the rice drain out ensuring that the rice does not contain any moisture. Add the remaining 1 tbsp of oil and toss the rice in it. Spread the cooked rice on a flat surface and allow it to cool for 10 minutes. Use as required. There is a very specific way of making cooked Chinese rice, so that you get well-cooked yet separate grains, which can then be added to recipes like Schezuan Fried Rice, 5 Spice Mushroom Rice, and even certain Stir-fries and Soups. You will be able to draw a parallel between the way rice and noodles are cooked in Chinese cuisine, as noodles and cooked Chinese rice both require cooking with oil and refreshing with cold water to avoid mushiness. One most important feature of cooked rice for Chinese recipes is that it has to be 85% cooked. This has to be followed by adding oil and tossing it well and finally spreading on a plate and cooling it. Tips for Chinese steamed rice. 1. Remember to wash the rice. This not only helps to remove the dirt, but it also helps to remove the starch which helps in getting separate grains of rice after cooking. 2. Use a deep pan to cook the rice. 3. Do not forget to add oil with salt in water. This helps to prevent the grains of rice from sticking to each other. 4. We recommend you use this cooked Chinese rice within 4 to 5 hours of cooking. Enjoy Chinese steamed rice recipe | cooked Chinese rice | boiled rice Chinese style | how to cook rice for Chinese recipes | with step by step photos. | [To make chinese rice, wash the rice thoroughly and soak in enough water in a deep bowl for 30 minutes. Drain and keep aside., Boil 4 cups of water in a deep non-stick pan, add salt and 1 tbsp of oil and mix well., Add the rice to the boiling water, mix well and cook on a medium flame for 10 to 12 minutes or till the rice is 85% cooked, while stirring occasionally., Strain it using a strainer and let the water drain out. Pour some cold water on the rice to stop further cooking., Let all the water from the rice drain out ensuring that the rice does not contain any moisture., Add the remaining 1 tbsp of oil and toss the rice in it., Spread the cooked rice on a flat surface and allow it to cool for 10 minutes., Use the chinese rice as required.] | [Energy, 247 cal, Protein, 3.3 g, Carbohydrates, 38.4 g, Fiber, 2 g, Fat, 8.8 g, Cholesterol, 0 mg, Sodium, 777.6 mg] | chinese-rice--chinese-cooked-rice-4182r |
| rcp40638 | Chinese Samosa, Veg Chinese Noodle Samosa | null | null | null | null | null | null | null | null | null | null | null | chinese-samosa-veg-chinese-noodle-samosa-40638r |
| rcp1411 | Chinese Stir- Fried Vegetables | null | null | null | null | null | null | null | null | null | null | null | chinese-stir--fried-vegetables-1411r |
| rcp1379 | Chinese Stuffed Lifafa Parathas | null | null | null | null | null | null | null | null | null | null | null | chinese-stuffed-lifafa-parathas-1379r |
| rcp1608 | Chinese Style Creamy Corn ( Saatvik Recipe) | null | null | null | null | null | null | null | null | null | null | null | chinese-style-creamy-corn--saatvik-recipe-1608r |
| rcp33077 | Chinese Style Fried Capsicum | null | null | null | null | null | null | null | null | null | null | null | chinese-style-fried-capsicum-33077r |
| rcp31042 | Chinese Style Potato Vegetable | null | null | null | null | null | null | null | null | null | null | null | chinese-style-potato-vegetable-31042r |
| rcp319 | Chinese Style Potato Vegetable ( Chinese Recipe) | null | null | null | null | null | null | null | null | null | null | null | chinese-style-potato-vegetable--chinese-recipe-319r |
| rcp36060 | Chinese Sweet and Sour Ginger | NA | NA | [powdered sugar, vinegar, lemon juice, salt, chopped sliced tender ginger (adrak)] | 5 mins | 0 mins | [Chinese Accompaniments, Pickles / Achar, Quick Pickles / Aachar] | 1Makes 1 cup (14 tbsp ) | Chinese | The Chinese Sweet and Sour Ginger is a quick and easy accompaniment that is sure to make you drool! All you need to do is chop the ginger and mix all the ingredients together, but the interplay of ginger’s spiciness with sugar, salt and lemon juice creates a superb flavour that is sweet, tangy and spicy too. It is sure to pep up any meal. You can serve this immediately or store in the refrigerator in a dry, airtight glass jar. Sesame Pak Choi and Kimchi are other popular Chinese accompaniments . . | [Combine the sugar, vinegar, 1/3 cup water, lemon juice and salt in a bowl and whisk well., Add the ginger and mix well., Serve as an accompaniment or store refrigerated.] | [Energy, 5 cal, Protein, 0 g, Carbohydrates, 1.1 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | chinese-sweet-and-sour-ginger-36060r |
| rcp6496 | Chinese Veg 5 Spice Fried Rice | Dinner | NA | [cooked rice (chawal), oil, sliced spring onions whites, bean sprouts, paneer (cottage cheese) cubes, salt, chinese 5 spice powder, chopped and boiled french beans carrots, chopped spring onion greens] | 15 mins | 8 mins | [Chinese Rice Dishes, One Meal Dinner, International Favourites, Raksha - Bandhan, Mother's Day, Father's Day, Chinese Party] | 2Makes 2 servings | Chinese | 5 spice fried rice recipe | Chinese veg 5 spice fried rice | 5 spice fried rice with paneer and bean sprouts | with 17 amazing images. 5 spice fried rice recipe | Chinese veg 5 spice fried rice | 5 spice fried rice with paneer and bean sprouts is a quick and easy Chinese main course. Learn how to make Chinese veg 5 spice fried rice. To make chinese veg 5 spice fried rice, heat the oil in a non-stick pan, add the spring onion whites and sauté on a medium flame for 1 to 2 minutes. Add the bean sprouts and paneer, mix well and cook on a high flame for 1 minute. Add the salt and 5 spice powder, french beans and carrots, mix well and cook on a high flame for 1 minute, while stirring continuously. Add the cooked rice, mix well and cook on a high flame for 3 to 4 minutes, while stirring occasionally. Serve the chinese veg 5 spice fried rice hot garnished with spring onion greens. Bored of the regular vegetable fried rice? Try the 5 spice fried rice instead. While the veg fried rice makes use of soy sauce and white pepper powder and the Schezuan fried rice has Schezuan sauce as a dominant flavour, this 5 spice fried rice makes use of Chinese 5 spice powder which is a blend of Schezuan peppers, cinnamon, star anise, cloves and fennel seeds. Apart from this secret ingredient 5 spice powder, this 5 spice fried rice with paneer and bean sprouts has Chinese rice which is tossed with chopped spring onions, bean sprouts, paneer, french beans, carrots that has a perfect blend of texture, hue and flavour! The Chinese rice for Chinese veg 5 spice fried rice needs to be cooked only upto 85%. This has to be followed by adding oil and tossing it well and finally spreading on a plate and cooling it. Learn how to make Chinese cooked rice. Tips for 5 spice fried rice. 1. Use freshly made 5 spice powder for a restaurant style aroma. 2. Use a broad non-stick pan and cook the bean sprouts and veggies on a high flame. Enjoy 5 spice fried rice recipe | Chinese veg 5 spice fried rice | 5 spice fried rice with paneer and bean sprouts | with step by step photos. | [To make chinese veg 5 spice fried rice, heat the oil in a non-stick pan, add the spring onion whites and sauté on a medium flame for 1 to 2 minutes., Add the bean sprouts and paneer, mix well and cook on a high flame for 1 minute., Add the salt and 5 spice powder, french beans and carrots, mix well and cook on a high flame for 1 minute, while stirring continuously., Add the cooked rice, mix well and cook on a high flame for 3 to 4 minutes, while stirring occasionally., Serve the chinese veg 5 spice fried rice hot garnished with spring onion greens.] | [Energy, 499 cal, Protein, 9 g, Carbohydrates, 43.5 g, Fiber, 2.9 g, Fat, 32.1 g, Cholesterol, 0 mg, Sodium, 779.6 mg] | chinese-veg-5-spice-fried-rice-6496r |
| rcp4108 | Chinese Vegetable Clear Soup | NA | NA | [diagonally cut and blanched carrot, broccoli florets, clear vegetable stock, oil, chopped ginger (adrak), chopped garlic (lehsun), chopped green chillies, salt, bean sprouts, freshly ground black pepper (kalimirch), crispy rice (chawal)] | 25 mins | 10 mins | [Chinese Soups, Indian Clear Soups, Low Cal Soups, Chinese Party, Non-stick Pan, Weight Loss after Pregnancy, Healthy Clear Soups] | 4Makes 4 servings | Indian | Chinese vegetable clear soup recipe | veg clear soup | easy healthy veg clear soup | how to make clear vegetable soup | with 26 amazing images. Chinese vegetable clear soup recipe | veg clear soup | easy healthy veg clear soup | how to make clear vegetable soup is a simple, easy to make and flavoured filled soup for every occasion. Learn how to make clear vegetable soup. To make Chinese vegetable clear soup, heat the oil in a deep non-stick pan, add the ginger, garlic and green chillies and sauté on a high flame for 30 seconds. Add the carrot and broccoli and sauté on a high flame for 2 minutes. Add the clear vegetable stock and salt, mix well and cook on a high flame for 5 minutes, while stirring occasionally. Add the bean sprouts and pepper powder, mix well and cook on a high flame for 2 minutes, while stirring occasionally. Serve immediately topped with crispy rice. Everybody loves veg clear soup. Here we present the Chinese version, a vibrant recipe that is quite a contrast to the soothing Continental way of making this soup. Right from the choice of veggies like broccoli and bean sprouts, which are typically Oriental, to the addition of ginger and garlic, this veg clear soup is a thorough example of Chinese cooking. Perhaps the most exciting aspect of this soup is the garnish of crispy rice, which lightens your heart and makes it jump delightfully. This easy healthy veg clear soup is also full of fibre and antioxidants because of the addition of veggies. With 2.5 g of fibre per serving and use of minimal oil, makes this satiating soup a wise choice for people aiming weight loss and a healthy heart. What’s more is even diabetics can enjoy this soup as part of their meal. Tips for Chinese vegetable clear soup. 1. Chop the garlic and ginger finely to enjoy its mouthfeel. 2. Cook the veggies on a high flame like most Chinese recipes to maintain their crunch. 3. However, to really enjoy it, make sure you add the crispy rice just before serving, otherwise it will get soggy. Enjoy Chinese vegetable clear soup recipe | veg clear soup | easy healthy veg clear soup | how to make clear vegetable soup | with step by step photos. | [To make chinese vegetable clear soup, heat the oil in a deep non-stick pan, add the ginger, garlic and green chillies and sauté on a high flame for 30 seconds., Add the carrot and broccoli and sauté on a high flame for 2 minutes., Add the clear vegetable stock and salt, mix well and cook on a high flame for 5 minutes, while stirring occasionally., Add the bean sprouts and pepper powder, mix well and cook on a high flame for 2 minutes, while stirring occasionally., Serve the chinese vegetable clear soup immediately topped with crispy rice.] | [Energy, 47 cal, Protein, 1.3 g, Carbohydrates, 5.9 g, Fiber, 2.5 g, Fat, 2.2 g, Cholesterol, 0 mg, Sodium, 22.6 mg] | chinese-vegetable-clear-soup-4108r |
| rcp4188 | Chinese White Sauce | NA | NA | [clear vegetable stock, cornflour, oil, chopped onions, chopped ginger (adrak), chopped garlic (lehsun), sugar, salt] | 15 mins | 6 mins | [Chinese Accompaniments, Chinese Basic, Chinese Party] | 3Makes 3 cups | Chinese | Chinese white sauce recipe | quick Chinese white sauce | Chinese sauce | with amazing 13 amazing images. Chinese White Sauce is very different from the mildly flavoured Continental version, although it also has a creamy consistency and a pleasant white colour. This vibrant sauce is made of clear vegetable stock, thickened with cornflour and perked up with typical Oriental flavorings like ginger and garlic. Chinese sauce is way different from the basic white sauce. Chinese white sauce is quick and easy to make. To make it even more time efficient, prepare the vegetable stock well in advance. The Chinese white sauce is basically mildly flavored, creamy sauce made using clear vegetable stock, thickened with cornflour and enhanced with alliums. To make Chinese sauce, take cornflour in a small bowl and add vegetable stock to it and keep aside. Cornflour is used as a thickening agent, if you wish to freeze the Chinese sauce use tapioca or arrowroot flour. Further to proceed, heat oil in a non stick pan and add onion, ginger and garlic. Instead of fresh aromatics, you can use in powdered form, though you’ll want to add extra since dry ingredients are less potent than fresh ones. Cook and add corn-flour vegetable stock mixture. Also, add sugar to balance the taste and add salt. Cook for 5 minutes and Chinese white sauce is ready to use. Don't cook for too long as the starch may break down and the liquid will thin out again. This luscious and tongue-tingling quick Chinese white sauce is used in the preparation of exciting vegetable preparations such as Stir Fried Broccoli, Baby Corn with Almonds, Broccoli and Paneer in Lemon Coriander Sauce etc. Enjoy Chinese white sauce recipe | quick Chinese white sauce | Chinese sauce | with detailed step by step recipe photos below. | [To make chinese white sauce, combine the cornflour and clear vegetable stock in a deep bowl, mix well and keep aside., Heat the oil in a broad non-stick pan, add the onions, ginger and garlic and sauté on a high flame for 1 minute., Add the cornflour-vegetable stock mixture, sugar and salt, mix well and cook on a high flame for 5 minutes, while stirring occasionally., Use the chinese white sauce as required.] | [Energy, 125 cal, Protein, 2.2 g, Carbohydrates, 16.8 g, Fiber, 2.9 g, Fat, 5.7 g, Cholesterol, 0 mg, Sodium, 15.3 mg] | chinese-white-sauce-4188r |
| rcp41182 | Chipotle Sauce | NA | Veg | [pandi red chillies, mayonnaise, chopped dill leaves (suva/shepu), chopped coriander (dhania), thick curds (dahi), cumin seeds (jeera) powder, sea salt] | 5 mins | 0 mins | [Indian Dips / Sauces, No Cooking Veg Indian, High Tea Party, Barbeque Party Indian Recipes, Western Party, Cocktail Party, Mixer] | 1Makes 1 cup (14 tbsp ) | Indian | Chipotle Sauce is a creamy sauce with a unique, smoky flavour. With the bubbly flavours of dill and coriander, the creaminess of mayonnaise and curds, and the fieriness of red chillies, this sauce is a great addition to any dish, be it a sub sandwich or a burrito. It can also be served with starters like Zucchini Fries, Baby Corn Fritters and Broccoli and Cheese Balls . | [Blend the chillies in a mixer till coarse., Add all the other ingredients and mix well., Store in an air-tight container in the fridge and use as required.] | [Energy, 48 cal, Protein, 0.3 g, Carbohydrates, 3.9 g, Fiber, 0 g, Fat, 4 g, Cholesterol, 0.6 mg, Sodium, 80 mg] | chipotle-sauce-41182r |
| rcp36242 | Choco Chickoo Smoothie ( Burgers and Smoothies Recipe) | NA | NA | [chocolate ice-cream, chickoo, sugar, ice-cubes, crushed ice, chickoo wedges, mint sprigs] | 5 mins | 0 mins | [Indian Milkshakes & Smoothies, Quick 3 Ingredients, Kids After School, Snack Recipes for Kids, Kids Calcium Rich Indian recipes] | 2Makes 2 big glasses (2 big glass ) | Indian | What makes the choco chickoo smoothie really different is the use of delicious chocolate ice-cream instead of vanilla ice-cream. The chocolate flavour combines beautifully with the chickoos. | [Combine the chocolate ice-cream, chickoos, sugar and ice-cubes and blend in a juicer till the mixture is smooth and frothy., Place 2 tbsp of crushed ice into 2 individual glasses and pour equal quantities of the smoothie into each glass., Serve immediately garnished with a chickoo wedge and mint sprig on the rim of each glass.] | [Energy, 343 cal, Protein, 3.3 g, Carbohydrates, 65.4 g, Fiber, 10.7 g, Fat, 6.8 g, Cholesterol, 0 mg, Sodium, 5.8 mg] | choco-chickoo-smoothie--burgers-and-smoothies-recipe-36242r |
| rcp33138 | Choco Dip Cookies | Snacks | NA | [plain flour (maida), baking powder, milk powder, butter, castor sugar, condensed milk, dark chocolate] | 20 mins | 0 mins | [Baked Snacks, School Time Snacks, Cookies, Eggless Cookies, Cookies Dessert Cookies, Baked, Sweet Desserts, Easy Baked] | 20Makes 20 cookies | NA | A double-coloured delight that kids – and adults – are sure to go ga-ga over! Milky, buttery cookies baked to perfection are half-dipped in molten chocolate to add to the rich flavour and visual appeal. A generous amount of condensed milk added to the dough gives the cookies a more intense flavour compared to those prepared with just milk powder. To get the best outcome, exercise care at three crucial steps: while whisking the butter, you should work on it till it is light and fluffy; when mixing the dough, take care to fold it with a wooden spatula and in one direction only; and remember to refrigerate the dough for a while so that it is easy to shape. Also, refrigerate the cookies immediately on dipping into the molten chocolate, so that it gets really crisp! Once you get the hang of it, you will realise that a wee bit of effort and time is all it takes to create these irresistible cookies! A fantastic treat that is perfect to serve for High Tea Party or as Tiffin Snacks for kids. | [Sieve the flour and the baking powder in a deep bowl, add the milk powder, mix well and keep aside., Combine the butter and castor sugar in a deep bowl and whisk well using a whisk till light and fluffy., Add the condensed milk and mix well., Fold in the flour mixture and mix gently to form a soft dough., Cover the dough with a lid and refrigerate for 20 minutes., Divide the dough into 20 equal portions and shape into round flat cookies., Place the cookies on a greased baking tray and bake in a pre-heated oven at 160°c (320°f) for 25 to 30 minutes., Remove from the baking tray and cool on a wire rack., Meanwhile, put the chocolate in a microwave safe bowl and microwave on high for 30 seconds., Dip half of each cookie into the melted chocolate and allow to set on a greased plate and refrigerate for 20 minutes., Store in an air-tight container and use as required.] | [Energy, 138 cal, Protein, 2.5 g, Carbohydrates, 11.8 g, Fiber, 0 g, Fat, 10.2 g, Cholesterol, 16 mg, Sodium, 58.8 mg] | choco-dip-cookies-33138r |
| rcp416 | Choco Ice Cake | NA | NA | [chocolate cake mix, powdered sugar, brandy, water, vanilla ice-cream, strawberry, strawberry] | 20 mins | 20 mins | [Chocolate Dessert, Cakes] | 6Makes 6 servings | NA | Chocolate cake, ice-cream and strawberries - a surefire success. | [Prepare the batter according to the instructions given on the packet., Pour the batter into a greased and dusted 150 or 175 mm. Flan tin., Bake in a hot oven at 200 degree c (400 degree f) for 10 minutes. Then reduce the temperature to 180 degree c (350 degree f) and bake for a further 10 minutes., The cake is ready when it leaves the sides of the tin and is springy to touch., When ready, take out from the oven and wait for 1 minute. Loosen the sides with a sharp knife and invert the tin on a rack and tap sharply to remove the flan. Cool., Sprinkle the soaking syrup on the flan., Just before serving, fill the flan with the vanilla ice-cream and decorate with strawberry slices., Cut into slices and serve cold with strawberry sauce.] | [Energy, 159 cal, Protein, 2.9 g, Carbohydrates, 19.9 g, Fiber, 0 g, Fat, 6.2 g, Cholesterol, 0 mg, Sodium, 0 mg] | choco-ice-cake-416r |
| rcp1882 | Choco Shake | NA | NA | [grated dark chocolate, milk, powdered sugar] | 2 mins | 5 mins | [Indian Beverages, Indian Drinks, Indian Chocolate Drinks, Children's Day, Iftar Recipes for Ramadan / Ramzan, Indian Birthday Party, Kids After School, Kids Calcium Rich Indian recipes] | 3Makes 3 glasses | Indian | Once you try this Choco Shake, you will never want to have another glass of any run-of-the-mill shake made with cocoa powder! Boiling the milk is the first master stroke in this recipe, as it gives a rich aroma to the shake. As you let the dark chocolate melt in it, the aroma intensifies further, and once you have added the right amount of sugar, the flavour is perfect too. You will want to slurp it up right away, but remember it tastes best when refrigerated, so do be patient for an hour longer – to experience the true magic of chocolate! A perfect After School Treats for kids to sip along with Baked Bread Rolls and keep hunger pangs at bay till dinner time. | [Boil ½ cup of milk in a broad non-stick pan, add the dark chocolate and mix well., Transfer the mixture into a mixer, along with all the remaining ingredients and blend till smooth., Trasnfer the shake into a deep bowl, refrigerate for 1 hour., Pour equal quantities of the shake into 3 individual glasses and serve chilled.] | [Energy, 350 cal, Protein, 10.1 g, Carbohydrates, 21.2 g, Fiber, 0 g, Fat, 25.6 g, Cholesterol, 26.7 mg, Sodium, 32.7 mg] | choco-shake-1882r |
| rcp8612 | Chocolate and Apple Pancakes ( Jain Recipe) | NA | NA | [plain flour (maida), grated apples, dark chocolate, milk, castor sugar, vanilla essence, baking powder, oil, oil, maple syrup] | 10 mins | 10 mins | [Jain Naashta, Jain International, Tava, Non-stick Pan] | 8Makes 8 pancakes | Jain | Tasty and healthy pancakes are the best way to start a day. . . . A delightful surprise for both kids and adults! to make things better, the addition of apples charges up the fibre content! | [Combine all the ingredients in a bowl with a little water and whisk well to make a smooth batter, making sure no lumps remain. Keep aside., Heat a little oil in a non-stick pan and spread about 3 to 4 tablespoonss of the batter (¼ cup) to make a thick pancake of about 100 mm. (4") diameter., Cook the pancakes on both sides over medium heat until golden brown, using a little oil if required., Repeat with the remaining batter to make 7 more pancakes., Serve hot with maple syrup.] | [Energy, 148 cal, Protein, 2.8 g, Carbohydrates, 16.3 g, Fiber, 0.2 g, Fat, 8.3 g, Cholesterol, 0 mg, Vitamin A, 73.7 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.4 mg, Vitamin C, 0.2 mg, Folic Acid, 1.5 mcg, Calcium, 46.9 mg, Iron, 0.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 6.5 mg, Potassium, 79.9 mg, Zinc, 0.1 mg] | chocolate-and-apple-pancakes--jain-recipe-8612r |
| rcp33915 | Chocolate and Cream Cake ( Cakes and Pastries Recipe) | NA | NA | [rectangular chocolate cakes, sugar syrup, whipped cream, chocolate and cream biscuits, chocolate chips, small knife, disposable piping bag round nozzle] | 15 mins | 0 mins | [Cakes, Indian style Eggless Cakes] | 4Makes 4 pastries | Indian | Biscuit topped pastries reminiscent of the lusciousness of the famous oreo cookies. | [Slice both the chocolate cakes horizontally into 2 equal parts., Cut each part into two 100 mm. (4”) diameter circles, using a cookie cutter or any bowl. You will get eight 100 mm. (4”) diameter cake circles., Soak 4 cake circles of the chocolate cake with 1/2 the soaking syrup., Fill the plastic disposable piping bag (fitted with a no 5 large plain nozzle) with the whipped cream., Using 1/2 the whipped cream, pipe out the cream on 4 cake slices in a circular motion applying uniform pressure., Place the remaining 4 cake circles over the cream and press lightly to let the cream come out from the sides., Soak these 4 cake circles of the chocolate cake with the remaining soaking syrup., Using the remaining whipped cream, pipe out the cream on these 4 cake slices again in a circular motion, applying uniform pressure., Sprinkle 1 tsp of chocolate chips on each pastry. Cut each chocolate and cream biscuit into half and place over the 4 pastries.] | [Energy, 910 cal, Protein, 19.5 g, Carbohydrates, 131.3 g, Fiber, 1.3 g, Fat, 36.1 g, Cholesterol, 62.8 mg, Sodium, 367.5 mg] | chocolate-and-cream-cake--cakes-and-pastries-recipe-33915r |
| rcp1929 | Chocolate Apple Ring | NA | NA | [apples, plain flour (maida), cocoa powder, baking powder, cinnamon (dalchini) powder, nutmeg (jaiphal) powder, salt, butter, softened, powdered sugar, condensed milk] | 15 mins. | 40 mins. | [Chocolate Dessert, High Tea Party] | 1Makes 1 cake. | NA | Chocolate cake flavoured with apple puree, cinnamon and nutmeg. A blend of subtle flavours. | [Peel and chop the apples and place them in a saucepan with 1/2 cup of water., Bring the apples to a boil and simmer for 2 to 3 minutes., Cool and mash to a pulp., Sieve together the flour, cooca powder, baking powder, cinnamon powder, nutmeg powder and salt., In a bowl, cream the butter and sugar till light and fluffy., Add the condensed milk, flour mixture and mashed apples and mix well., Pour this mixture into a greased 200 mm. (8") diameter ring mould., Bake in a pre-heated oven at 180°C(360°F) for 25 to 30 minutes or until a knife inserted into the cake comes out clean., Cool slightly and unmould the cake., Serve warm.] | [Energy, 2364 cal, Protein, 48.7 g, Carbohydrates, 397.8 g, Fiber, 22 g, Fat, 72.1 g, Cholesterol, 90 mg, Sodium, 2519.2 mg] | chocolate-apple-ring-1929r |
| rcp35871 | Chocolate Banana Mousse | NA | NA | [chopped dark chocolate, fresh cream, milk, mashed banana, beaten whipped cream, powdered sugar, vanilla essence, grated chocolate] | 10 mins | 5 mins | [Mousse, Indian Birthday Party, Western Party, Refrigerator] | 4Makes 4 servings | Indian | Chocolate and bananas are always a great combination—be it for a milkshakes, ice-creams, pastries or mousses! the bitterness of dark chocolate and the mild sweetness of bananas complement each other very well in this irresistible mousse. What is more, this fabulous dessert can be fixed up in no time at all! | [Heat the cream and milk and in a broad non-stick pan and bring to boil, while stirring continuously., Add the chocolate and mix gently till the chocolate melts. Cool to room temperature and keep aside., Combine the bananas and the chocolate sauce in a bowl and mix gently. Keep aside., Combine the whipped cream, powdered sugar and vanilla essence in a bowl and mix gently., Add the chocolate-banana mixture and fold gently., Pour equal quantities of the mixture into 4 individual bowls or glasses and refrigerate for atleast 2 to 3 hours or till the mousse sets., Serve chilled garnished with whipped cream and grated chocolate., To make the chocolate sauce in a microwave, combine all the ingredients in a microwave safe bowl and microwave on high for 1 minute. Remove and mix well till no lumps remain.] | [Energy, 326 cal, Protein, 4.2 g, Carbohydrates, 28.6 g, Fiber, 0.6 g, Fat, 26.1 g, Cholesterol, 1.2 mg, Sodium, 28.5 mg] | chocolate-banana-mousse-35871r |
| rcp40844 | Chocolate Brownie in An Oven, Eggless Chocolate Brownie | NA | NA | [melted dark chocolate, dark chocolate cubes, melted butter, condensed milk, curd (dahi), vanilla essence, plain flour (maida), baking soda, baking powder] | 10 mins | 0 mins | [Cakes, Baked, Sweet Desserts, Children's Day, Desserts for Entertaining, Oven, Sweet Recipes for Kids] | 15Makes 15 pieces | NA | eggless chocolate brownie recipe | eggless chocolate brownie with condensed milk | Indian style chocolate brownie in an oven | with 20 amazing images. Our eggless chocolate brownie recipe is an Indian style chocolate brownie in an oven. We created this recipe for vegetarians who don’t eat eggs and yet want a rich eggless chocolate brownie using condensed milk. Add some fun to an empty day, with these delectable eggless chocolate brownies. Cooked in an oven, these eggless chocolate brownies have the best possible texture and the most intense flavour, thanks to the effective combination of dark chocolate and condensed milk. Butter and curds together soften the eggless chocolate brownie, replacing eggs in this recipe. These Indian style chocolate brownies can be served plain, laced with chocolate sauce, or topped with ice-cream. Notes and tips on how to make the perfect chocolate brownies. 1. Then sprinkle some plain flour and tap to remove excess flour. This forms a non-stick layer which helps in easy removal of Indian style chocolate brownie. You may line the baking tray with parchment paper or aluminum foil if you don’t wish to dust it with flour. 2. Melted butter gives a rich flavour and chewy texture to the brownie. 3. Add condensed milk. It not only sweetens our brownie but, also works as an egg replacement in this eggless chocolate brownie recipe. It keeps the brownie moist and soft. 4. Use thick curd for this recipe. 5. The deep chocolate flavor, color, and taste of these eggless chocolate brownie come from the melted chocolate so, make use of the best quality chocolate slab or pellets. Many people even use a combination of cocoa powder and melted chocolate. Learn to make eggless chocolate brownie recipe | eggless chocolate brownie with condensed milk | Indian style chocolate brownie in an oven | with step by step photos and video below. | [Combine the melted butter and condensed milk in a deep bowl and mix well using a spatula., Add curds and vanilla essence and mix well using a whisk or till no lumps remain., Add the melted chocolate and mix well using a spatula., Add the plain flour, baking soda and baking powder and fold gently using a spatula., Add the chocolate cubes and mix well., Transfer the chocolate-plain flour mixture into a greased and dusted baking tray of 225 mm. X 125 mm. (9” x 5”) and tap it lightly., Bake it in a pre-heated oven at 180°c (360°f) for 20 minutes., Cool the eggless chocolate brownie and cut into equal squares., Serve the eggless chocolate brownie warm or use as required.] | [Energy, 153 cal, Protein, 2.7 g, Carbohydrates, 13.2 g, Fiber, 0 g, Fat, 11.9 g, Cholesterol, 14.2 mg, Sodium, 56.5 mg] | chocolate-brownie-in-an-oven-eggless-chocolate-brownie-40844r |
| rcp36946 | Chocolate Brownie Mousse Cake ( Cakes and Pastries) | NA | NA | [rectangular chocolate cakes, grated chocolate, milk chocolate mousse, ohp sheets, cellotape] | 15 mins | 0 mins | [Mousse, Cakes] | 4Makes 4 pastries | NA | Truly delicious creamy pastry!! | [Slice both the chocolate cakes horizontally into 2 equal parts. Cut each part into two 100 mm. (4”) long tear drops shapes, using a cookies cutter or just a knife., You will get eight pieces in all., Cut each ohp sheet into 2 horizontal rectangles., Bring the sticks together to form a tear drop shape and stick with a cellotape to get a mould. Make 4 moulds in this way., Place 1 pieces each of the chocolate cake at the base of each mould., Top with half the grated chocolate., Fill the plastic disposable piping bag ( fitted with a no. 5 star nozzle) with the chocolate mousse and pipe it out on the grated chocolate applying uniform pressure., Top with the remaining half of the grated chocolate., Place the remaining 4 cake pieces over it and refrigerate to set., Just before serving, unmould onto a serving plate and microwave for 15-20 seconds so the grated chocolate melts.] | [Energy, 1024 cal, Protein, 22 g, Carbohydrates, 136.2 g, Fiber, 1.2 g, Fat, 47.5 g, Cholesterol, 66.2 mg, Sodium, 375.3 mg] | chocolate-brownie-mousse-cake--cakes-and-pastries-36946r |
| rcp1912 | Chocolate Butter Cream For Cakes | NA | Veg | [margarine, icing sugar, cocoa powder, vanilla essence] | 5 mins | 0 mins | [Chocolate Dessert, Basic Indian Dessert Recipes, No Cooking Veg Indian] | 2Makes 2 cups (14 tbsp ) | Indian | A rich and luscious icing made of cocoa and margarine sweetened with icing sugar, the Chocolate Butter Cream for Cakes is a fabulous tool that can immensely boost the visual appeal and taste of a cake. The intense cocoa flavour of this icing and its creamy melt-in-the-mouth smoothness are sure to steal your heart. Covering cakes is the first step of decorating or frosting the cake, so here is a step by step procedure with pictures that will guide you in- How To Cover Cakes and you can also use this Chocolate Butter Cream to decorate cakes, cupcakes and pastries using a piping bag with a nozzle of your choice, as in Peppermint Cupcake . | [Sieve the icing sugar and cocoa powder together and keep aside., In a bowl, cream the icing margarine using a wooden spoon till it is light and smooth., Gradually, add the sieved icing sugar and cocoa powder mixture and cream till smooth using a wooden spoon., Add the vanilla essence and mix well. Use as required.] | [Energy, 48 cal, Protein, 0.4 g, Carbohydrates, 11.9 g, Fiber, 0.7 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 0.5 mg] | chocolate-butter-cream-for-cakes-1912r |
| rcp32408 | Chocolate Butter Icing | NA | NA | [cocoa powder, drinking chocolate, butter margarine, icing sugar, vanilla essence] | 5 mins | 0 mins | [Basic Indian Dessert Recipes] | Makes 0.5 servings | Indian | Mmmmm, who does not love chocolate? It is this universal appeal that makes chocolate one of the most preferred flavours for cakes as well their decoration. Here, we show you how to easily prepare the famous Chocolate Butter Icing, to impart an intense flavour and irresistible looks to your cake or pastry. Use this icing as soon as it is made, before it hardens. And, remember to spread it with a damp palette knife to get a smooth finish. You can also try other icing variants like the Orange Butter Icing or Rum Butter Icing . | [Sieve the icing sugar, cocoa powder and drinking chocolate in a deep bowl and keep aside., Combine the butter in a deep bowl and mix it with a help of a wooden spoon till light and smooth for 2 to 3 minutes., Add the icing sugar-chocolate mixture gradually and mix well., Add the vanilla essence and mix well. Use immediately.] | [Energy, 830 cal, Protein, 1.3 g, Carbohydrates, 122.9 g, Fiber, 0.7 g, Fat, 38.5 g, Cholesterol, 105 mg, Sodium, 347.6 mg] | chocolate-butter-icing-32408r |
| rcp1915 | Chocolate Cake | NA | Veg | [cocoa powder, plain flour (maida), baking powder, baking soda, butter, condensed milk, vanilla essence, milk] | 5 mins | 0 mins | [Easy Indian Veg, Chocolates Desserts, Indian style Eggless Cakes, Christmas, Father's Day, Teachers Day, Children's Day] | 1Makes 1 cake (6 slice ) | Indian | Who can resist the temptation of sinking their teeth into a soft, rich and gooey chocolate cake? An all-time favourite, the Chocolate Cake fits perfectly into any occasion , and is a must-add to everybody’s cooking folders. This intensely-flavoured eggless chocolate cake is surprisingly easy to make and hardly requires any complex preparations. Made with an ideal combination of flour, butter and condensed milk, this cake has a wonderfully rich texture – not to forget the memorable flavour derived from cocoa and vanilla. A recipe that is definitely worth trying! You can also try other delightful Cakes like Black Forest Cake or Cheesy Chocolate and Fruit Cake | [Sift together the cocoa powder, plain flour, baking powder and baking soda in a deep bowl and keep aside., Combine butter, condensed milk and vanilla essence together in a deep bowl and beat using an electric beater for 2 minutes till light and fluffy., Add the plain flour-cocoa powder mixture and milk and fold gently using a spatula till well mixed., Beat using an electric beater for 1 minute or till smooth., Pour this mixture into a lined and greased 150 mm. (6") diameter baking tin., Bake in a pre-heated oven at 180°C (360°F) for 25 minutes or till a knife inserted into the cake comes out clean., Let it cool slightly and demould. Use as required.] | [Energy, 283 cal, Protein, 5.4 g, Carbohydrates, 32.2 g, Fiber, 0.6 g, Fat, 15 g, Cholesterol, 37.4 mg, Sodium, 282.2 mg] | chocolate-cake-1915r |
| rcp43010 | Chocolate Cake Pudding | NA | NA | [chocolate cake, milk, sugar, cornflour, fresh cream, cocoa powder, chopped dark chocolate, cocoa powder, coffee powder, water] | 10 mins | 10 mins | [American Ice - Creams & Deserts, Puddings, Chocolates Desserts, Raksha - Bandhan, Christmas, Mother's Day, Father's Day] | 10Makes 10 servings | American | chocolate cake pudding recipe | eggless no bake pudding | no oven chocolate pudding | with 22 amazing images. eggless no bake pudding cakes offer two treats in one and consist of two layers – a comforting, gooey chocolate cake and a thick chocolaty sauce that tastes just like an old-fashioned chocolate pudding Learn how to make chocolate cake pudding recipe | eggless no bake pudding | no oven chocolate pudding | I am really excited to share this no bake chocolate pudding. It really does taste a lot like a classic chocolate cake. It’s such an easy dessert and it’s hard to believe that no baking is required. Also it is much cheaper and gets ready within minutes. chocolate cake pudding is very fudgy and is baked with two delicious layers of a chocolate slice cake and a gooey chocolaty pudding-like sauce. If you love the flavor and texture of a good old chocolate pudding, then you’re going to love this no bake cake pudding! Tips to make chocolate cake pudding: 1.Instead chocolate slice cake you can use digestive biscuits. 2. You can skip adding dark compound instead increase the quantity of cocoa powder. 3. Coffee decoction enhances the chocolate flavour. Enjoy chocolate cake pudding recipe | eggless no bake pudding | no oven chocolate pudding | with detailed step by step photos. | [To make chocolate pudding, heat milk in a sauce pan, add fresh cream, sugar, corn flour, cocoa powder and chocolate., Whisk well till lump free and cook on medium flame for 8 minutes until it thickens slightly. Keep aside to cool slightly., Now arrange 14 cake slices in a serving tin and apply half the coffee decoction evenly over it., Pour half of the chocolate mixture and spread it evenly., Repeat steps 3 and 4 to make one more pudding layer., Refrigerate it for about 3 to 4 hours until it is perfectly set., Dust with cocoa powder and serve the chocolate pudding chilled.] | [Not Given] | chocolate-cake-pudding-43010r |
| rcp42581 | Chocolate Cheese Paratha | Snacks | Veg | [grated dark chocolate, grated processed cheese, whole wheat flour (gehun ka atta), salt, whole wheat flour (gehun ka atta), ghee] | 10 mins | 10 mins | [Stuffed Veg Parathas, Children's Day, Tava, Quick Rotis / Parathas, Quick 3 Ingredients, Kids After School, Innovative Snacks] | 4Makes 4 parathas | NA | At the heart of these awesome parathas is a unique combination of cheese and chocolate. The interplay of these two ingredients gives the paratha a lovely gooey intensely chocolaty core! It is very important to serve the Chocolate Cheese Paratha immediately after preparation in order to relish every single bite – remember that cheese tends to get chewy if left for a while. You can also try other chocolaty treats like the Chocolate Mug Cake or Chocolate Pizza | [Combine the dark chocolate and cheese in a deep bowl and mix very well., Divide the stuffing into 4 equal portions. Keep aside., Combine the whole wheat flour and salt in a deep bowl and knead into a soft dough using enough water. Keep aside., Roll out a portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling., Place a portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal it tightly and flatten it., Roll out again into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the paratha on a medium flame using ½ tsp of ghee, till golden brown spots appear on both the sides., Repeat steps 1 to 4 to make 3 more parathas., Serve immediately.] | [Energy, 195 cal, Protein, 6.3 g, Carbohydrates, 17.5 g, Fiber, 2 g, Fat, 14 g, Cholesterol, 11.2 mg, Sodium, 143.9 mg] | chocolate-cheese-paratha-42581r |
| rcp1935 | Chocolate Cheese Tart | NA | NA | [plain flour (maida), butter, castor sugar, cream cheese, condensed milk, grated dark chocolate, raisins (kismis), nutmeg (jaiphal) powder, baking soda] | 20 mins | 0 mins | [Italian Desserts, Chocolate Dessert, Christmas, Mother's Day, Thanksgiving, Desserts for Entertaining, High Tea Party] | 1Makes 1 tart | Italian | What goes perfectly with a crispy golden pastry base fresh out of the oven? Try a delicious filling of cream cheese, condensed milk, chocolate and dry fruits, and you will fall head over heels in love with it. A sprinkling of nutmeg powder gives this chocolate cheese tart an aroma that fills the kitchen and beyond! It is surprising how this spice works even better than traditional options like cinnamon for this particular creation. Tickle your taste buds with other sweet tarts like Strawberry Cheese Tarts , Akhrot Choco Tarts and Chocolate Tiramisu Tart . | [Sieve the flour., Cream the butter and sugar in a bowl till light and fluffy., Mix in the flour and milk and knead to make a soft dough., Roll out the pastry dough to line the base of a 150 mm. (6") diameter pie dish. Prick the pastry with a fork at regular intervals., Bake in a pre-heated oven at 180°c (360°f) for 15 minutes., Remove from the oven., Spoon the filling on top of the baked pastry base., Bake in a pre-heated oven at 200°c (400°f) for 30 minutes or until it is golden brown in colour., Cut into wedges. Serve hot.] | [Energy, 1515 cal, Protein, 26.9 g, Carbohydrates, 196.1 g, Fiber, 0.6 g, Fat, 75.2 g, Cholesterol, 116.4 mg, Sodium, 574.4 mg] | chocolate-cheese-tart-1935r |
| rcp35880 | Chocolate Cheesecake ( Cheesecakes Recipe) | NA | NA | [digestive biscuits, melted butter, milk, lemon juice, powdered sugar, cream cheese, dark chocolate, fresh cream, dark chocolate, fresh cream, vanilla essence, beaten whipped cream, dark chocolate, white chocolate, chocolate vermicelli] | 15 mins | 12 mins | [Cheesecake, Children's Day, Valentines Day Indian recipes, Desserts for Entertaining, Refrigerator, Kitty Party Sweets] | 1Makes 1 cheesecake | Indian | Show off your culinary skills by making this superb dessert. Don’t set yourself worrying though, because this is quite easy to make. The secret behind this cheesecake is the use of good quality dark chocolate, and melting the chocolate for the right span of time only. Even a slight variation in the melting time will cause the chocolate to get burnt and spoil the texture of the mixture. You can add to the specialty of this cheesecake by using chocolate biscuits with a touch of rum as a base. | [Place the biscuits on a butter paper or a rolling board and crush to a coarse powder with the help of a rolling pin., Transfer the crushed biscuit powder to a bowl, add the butter and mix well., Spread and press the mixture into the base of a 175 mm. (7") loose bottomed cake tin., Refrigerate for 10 minutes. Keep aside., Keep 4 tbsp of milk aside and boil the remaining milk in a deep pan., When the milk starts boiling, remove from the flame and add the lemon juice and wait for 2 minutes., Stir once and again wait for 2 minutes or till the milk is completely curdled, strain it with the help of a strainer and squeeze out all the excess water from the paneer., Combine the prepared paneer, 4 tbsp milk and sugar and blend in a mixer to a smooth paste., Transfer the paste into a bowl, add the cream cheese and mix well., Strain the prepared mixture with the help of a sieve and keep aside., Heat the cream in a non-stick pan and bring to boil, while stirring continuously., Remove from the flame, add the chocolate and mix gently to get a smooth mixture., Cool to room temperature and keep aside., Combine the chocolate and fresh cream in a deep microwave safe bowl and microwave on high for 50 seconds. Remove from the microwave and mix gently till no lumps remain., Strain the chocolate-cream mixture using a sieve., Add the vanilla essence and mix well., Add the basic cheesecake mixture and mix well., Add the beaten whipped cream and fold gently., Pour this mixture evenly on the prepared biscuit base and spread it evenly using a palate knife., Refrigerate for 1 hour or till the cheesecake sets., Once it is set, pour the chocolate ganache on the cheesecake and spread it evenly using a palate knife. Again refrigerate for 1 hour., Demould the cheesecake and garnish with white and dark chocolate squares, white chocolate triangles and vermicelli., Cut into 6 equal wedges and serve chilled.] | [Energy, 6216 cal, Protein, 109.1 g, Carbohydrates, 424.9 g, Fiber, 1 g, Fat, 498.5 g, Cholesterol, 400 mg, Sodium, 1210.5 mg] | chocolate-cheesecake--cheesecakes-recipe-35880r |
| rcp33938 | Chocolate Chiffon Cake ( Cakes and Pastries) | NA | NA | [chocolate cake, sugar syrup, chocolate truffle, chocolate, melted chocolate, chocolate truffle, whipped cream, palette knife, dough cutter, piping bag, turntable] | 15 mins | 0 mins | [Chocolate Dessert, Cakes, Christmas, Children's Day] | 1Makes 1 cake (8 wedge ) | NA | A chiffon cake is like a princess – soft and tender, yet rich and royal! | [Slice the sponge cake horizontally into 2 equal parts. Keep aside., Soak the bottom layer of the sponge cake with ½ the soaking syrup., Spread ¾ cup of truffle on the soaked layer of the cake and sandwich with the second layer of the sponge cake., Soak the second layer of the cake with the remaining soaking syrup and spread the remaining chocolate truffle evenly on top and at the sides., Refrigerate for 20 minutes to set., Hold the cake in your left hand and with your right hand gently press the chocolate vermicelli onto the sides of the cake., Make a shell border at the base of the cake. To do this squeeze the piping bag and allow the cream to fan out generously– do not lift the bag. Gradually relax your pressure as you lower the tip until it touches the surface., Stop pressure and pull the tip away, without lifting it off the surface, to draw the shell to a point. Start the end of your next shell so that the fanned end covers the tail of the preceding shell to form and even chain. Keep the piping bag aside., To make the chocolate fan, spread the tempered chocolate in a thin layer on a clean formica / granite or marble surface using a palate knife., With light pressure, run the dough cutter down the chocolate layer. You simply want to scrapeoff a small layer, not cut into the chocolate. As you are creating your fan shape, you can use your free hand to guide the strip of chocolate into gentle folds, waves, or a fan shape., If your hands are very warm and start melting the chocolate, use thin plastic gloves. Repeat to make more chocolate fans. Keep them aside on a butter paper., Place the chocolate fans along the upper edge., Mix together the chocolate truffle with the whipped cream and fill the plastic disposable piping bag (fitted with a large star nozzle) with it., Using the same piping bag make a spring border along the edges of the chocolate fans. To do this hold the piping bag at 45 degrees and squeeze it gently to allow the cream to come out evenly. Move your hand in a circular motion to get a spiral design till you again reach the point that you started., Using the same piping bag make a swirl in the centre of the cake by holding it in your right hand, moving your wrist anti-clockwise while applying gentle pressure and gently lifting it in a single motion to form a peak., Place a chocolate fan on top of it., 1cut into 6 equal wedges and serve.] | [Energy, 669 cal, Protein, 12 g, Carbohydrates, 64.6 g, Fiber, 0.3 g, Fat, 51.1 g, Cholesterol, 15.7 mg, Sodium, 105 mg] | chocolate-chiffon-cake--cakes-and-pastries-33938r |
| rcp1280 | Chocolate Chiffon Pie ( Eggless Desserts Recipe) | NA | NA | [grated fresh coconut, sugar, melted butter, chopped dark chocolate, milk, powdered sugar, beaten whipped cream, vanilla essence, honey, beaten whipped cream] | 15 mins | 12 mins | [Mousse, Puddings, No Bake Desserts, Christmas, Children's Day, Thanksgiving, High Tea Party] | 6Makes 6 wedges | NA | Here is a rather different pie in which the crust is made of coconut. In the chocolate chiffon pie, chocolate mousse is set on a crusty thin coconut base, and garnished with whipped cream. When grating the coconut for the base, use a grater with medium-sized holes… if the coconut is too thickly or thinly grated, it will ruin the pie. | [Heat the coconut in a non-stick pan on a slow flame for approx. 5 to 7 minutes or till it evenly turns brown in colour, while stirring continuously., Add the sugar and butter, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously., Spread the coconut mixture evenly on a 175 mm. (7") diameter loose bottom cake tin and press gently., Refrigerate for atleast 30 minutes and keep aside., Combine the chocolate and milk in a microwave-safe bowl and microwave on high for 30 seconds. Remove and mix well until no lumps remain., Strain the mixture using a sieve and keep aside., Combine the sugar and beaten whipped cream in a bowl and fold gently., Add the prepared chocolate–milk mixture and fold gently., Add the vanilla essence and honey and fold gently., Pour the chocolate mousse immediately over the coconut crust and spread it evenly using a palate knife., Refrigerate for 2 to 3 hours or till the pie sets., Demould the pie and cut into 6 equal wedges., Serve chilled garnished with beaten whipped cream., You can also melt the chocolate-milk mixture on a double boiler.] | [Energy, 397 cal, Protein, 4.2 g, Carbohydrates, 30.4 g, Fiber, 2.3 g, Fat, 32.7 g, Cholesterol, 10.5 mg, Sodium, 48.3 mg] | chocolate-chiffon-pie--eggless-desserts-recipe-1280r |
| rcp39692 | Chocolate Chip and Mango Cake | NA | NA | [chopped mangoes, nice biscuit, orange juice, beaten whipped cream, chocolate chips, chopped mangoes] | 15 mins | 0 mins | [Fruit Based Indian Desserts, Mousse, Father's Day, Valentines Day Indian recipes, Refrigerator, Quick Indian Sweets, Quick Desserts] | 6Makes 6 servings | Indian | The Chocolate Chip and Mango Cake is a fun-filled dessert that can be readied in a jiffy using chopped mangoes, biscuits, orange juice and whipped cream. While these ingredients are combined artfully into a fruitilicious cake, the twist in the tale is the generous garnish of chocolate chips, which lend speckles of serious fun in between the tangy notes. With a smart blend of flavours, this dessert woos every sweet tooth, age no bar! | [Dip 8 nice biscuits one by one in orange juice and arrange them vertically on a flat plate with 4 biscuits each in 2 rows one below the other so as to form a rectangle., Spread one-third of the whipped cream evenly on the biscuits using a palate knife., Sprinkle the mangoes evenly over it., Again spread one-third of the whipped cream evenly over the mangoes using a palate knife., Dip the remaining 8 biscuits in orange juice one by one and again place 4 biscuits each in 2 rows one below the other over the whipped cream., Finally spread the remaining one-third of the whipped cream using a palate knife., Garnish with chocolate chips and mangoes on top and along the circumference of the cake., Refrigerate for at least 1 to 2 hours or till it sets., Serve chilled.] | [Energy, 250 cal, Protein, 1.9 g, Carbohydrates, 32.7 g, Fiber, 0.7 g, Fat, 12.9 g, Cholesterol, 0 mg, Sodium, 19.5 mg] | chocolate-chip-and-mango-cake-39692r |
| rcp33094 | Chocolate Chip and Mango Muffin ( Tiffin Recipe) | Snacks | Veg | [chocolate chips, mango pulp, plain flour (maida), baking powder, soda bi-carb, condensed milk, melted butter, vanilla essence] | 10 mins | 0 mins | [Easy Indian Veg, Evening Tea Snacks, Baked, No Cooking Veg Indian, Indian Birthday Party, Oven, Kids Tiffin Box] | 8Makes 8 muffins (8 muffin ) | Indian | Chocolates and mangoes – two of kids’ favourite foods come together to give the traditional muffin a super-friendly facelift. When kids bite into something they love, they are sure to gain a lot of energy and forget all their stress, especially during exam times. These yummy Chocolate Chip and Mango Muffins stay fresh for 3 to 4 days when stored in an airtight container at room temperature, so they are ideal to send to school in the snack box, or carry along when you travel. Muffins are perfect anytime treat - enjoy as Desserts , Breakfast or as Sweet Snacks . | [Sieve the plain flour, baking powder and soda bi-carb in a deep bowl. Keep aside., Combine the condensed milk, mango pulp, butter and vanilla essence in another deep bowl and mix well., Combine the flour mixture and the wet mixture and fold gently using a wooden spoon or spatula., Add 2 tbsp of water, mix well to get a batter of dropping consistency., Place 8 paper cups in 8 muffin moulds of a muffin tray., Drop spoonful of the batter into each muffin mould and tap it lightly., Sprinkle 2 tsp of chocolate chips evenly on each muffin mould and bake in a pre-heated oven at 200°c (400°f) for 15 minutes or until a toothpick inserted in a muffin comes out clean., Cool slightly, unmould and wrap in an aluminum foil or cling film and pack in a tiffin box.] | [Energy, 208 cal, Protein, 4.2 g, Carbohydrates, 25.5 g, Fiber, 0.1 g, Fat, 11.6 g, Cholesterol, 0 mg, Vitamin A, 432.8 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.6 mg, Vitamin C, 1.8 mg, Folic Acid, 3.1 mcg, Calcium, 69.2 mg, Iron, 1.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 74.5 mg, Potassium, 195.9 mg, Zinc, 0.3 mg] | chocolate-chip-and-mango-muffin---tiffin-recipe-33094r |
| rcp2942 | Chocolate Chip and Oatmeal Cookies | NA | NA | [quick cooking rolled oats, whole wheat flour (gehun ka atta), soft butter, grated apples, brown sugar, vanilla essence, chocolate chips] | 10 mins | 0 mins | [Baked, Oven, Pregnancy, Pregnancy Iron Rich Indian Foods, Pregnancy First Trimester Indian, Pregnancy Second Trimester Foods] | 15Makes 12 to 18 cookies | Indian | If you always considered choco chip cookies to be a sinful indulgence, and have been especially wary of it now to avoid unwarranted weight gain during pregnancy, then here is a delightful guilt-free recipe that you can enjoy once in a while! With loads of protein and fibre, this delicious, soft and chewy Chocolate Chip and Oatmeal Cookie pampers your palate while averting the harm of fat-laden maida based cookies. Having it with a glass of warm milk will soothe you and make you feel much better. | [Combine all the ingredients, except the chocolate chips in a deep bowl and knead into a dough without using any water., When it is ready, add the chocolate chips and knead the dough lightly again., Refrigerate the dough for 15 minutes and divide it into 18 equal portions., Roll out each portion into a round and flatten it between your palms to make a circle of 37 mm. (1½”) diameter circle., Place the cookies at equal distance on a baking tray and bake in a pre-heated oven at 160°c (320°f) for 35 to 40 minutes or till the cookies are golden brown., Cool completely and store in an air-tight container.] | [Energy, 137 cal, Protein, 2 g, Carbohydrates, 13.1 g, Fiber, 1.4 g, Fat, 9.2 g, Cholesterol, 21.3 mg, Sodium, 72.7 mg] | chocolate-chip-and-oatmeal-cookies-2942r |
| rcp1934 | Chocolate Chip Apple Pancakes | NA | NA | [plain flour (maida), apple, peeled and grated, chopped dark chocolate, milk, castor sugar, vanilla essence, baking powder, melted butter, butter, honey] | 10 mins. | 10 mins. | [Indian Sweet Pancakes / Crepes, Chocolate Dessert, Tava, Non-stick Pan] | 8Makes 8 pancakes. | Indian | Delicious pancakes which are so simple to make. | [Combine all the ingredients in a bowl and whisk well to make a smooth batter, making sure no lumps remain. Keep aside., Heat a non-stick pan and spread about 3 to 4 tablespoons of the batter (1/4 cup) to make a thick pancake of about 100 mm. (4") diameter., Using a little butter, cook the pancakes on both sides over medium heat until goden brown., Repeat the same for the remaining batter to make 7 more pancakes. Serve hot with honey.] | [Energy, 183 cal, Protein, 2.9 g, Carbohydrates, 27.3 g, Fiber, 0.9 g, Fat, 7.5 g, Cholesterol, 13.9 mg, Sodium, 48.9 mg] | chocolate-chip-apple-pancakes-1934r |
| rcp3995 | Chocolate Chip Cookie Ice - Cream | NA | NA | [crushed chocolate chip cookies, grated dark chocolate, cornflour, milk, sugar, fresh cream, vanilla essence] | 10 mins | 12 mins | [Chocolate Dessert, Indian Ice Creams, Chocolate Dessert Ice Cream, Desserts for Entertaining, Indian Birthday Party, Refrigerator, Sweet Recipes for Kids] | 6Makes 6 servings | Indian | Serve this Chocolate Chip Cookie Ice-Cream to your kids and their friends when they come home for a chat, and you are sure to strengthen your ‘dream mom’ image! Made with crushed chocolate chip cookies, grated dark chocolate and milk, this lusciously creamy ice-cream breathes chocolate through and through. The use of dark chocolate moderates the sweetness of this ice-cream, making it appeal to elders too. | [Combine the cornflour in ¼ cup of milk in a small bowl, mix well and keep aside., Heat the remaining 2¼ cups of milk in a deep non-stick pan, and allow it to boil on a medium flame for 7 minutes, while stirring occasionally., Add the sugar and the cornflour-milk mixture, mix well and cook on a medium flame for 4 to 5 minutes, while stirring continuously. Cool completely., Once cooled, add the fresh cream and vanilla essence and mix well., Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set., Pour the mixture into a mixer and blend till smooth., Add the coarsely crushed chocolate chip cookies and dark chocolate and mix well., Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set., Scoop and serve.] | [Energy, 382 cal, Protein, 6.6 g, Carbohydrates, 40.1 g, Fiber, 0.2 g, Fat, 21.7 g, Cholesterol, 13.3 mg, Sodium, 69.7 mg] | chocolate-chip-cookie-ice---cream-3995r |
| rcp1959 | Chocolate Chip Cookies | Snacks | NA | [dark chocolate, chopped dark chocolate, self rising flour, milk powder, butter, castor sugar, condensed milk] | 20 mins | 20 mins | [Indian Jar Snacks, Cookies, Eggless Cookies, Chocolate Dessert, Cookies Dessert Cookies, Baked, High Tea Party, Oven] | 20Makes 20 servings | Indian | Gourmet cookies, made at home! These easy-to-make chocolate chip cookies have the rich taste of condensed milk as well as the intense flavour of dark chocolates. Chunks of chocolate in every bite make the experience all the more delightful. You can also try your hand at other cookie treats like Nutella Chocolate Chip and Sea Salt Cookies , Whole Wheat Walnut and Raisin Cookies or Black Raisin Cookies . | [Melt 1 cup of chocolate over gentle heat and keep aside., Sieve the flour. Combine the flour with the milk powder and keep aside., Cream the butter and castor sugar till light and fluffy., Add the condensed milk and melted chocolate to the butter and sugar mixture and mix well., Fold in the flour mixture and the remaining 1/2 cup chopped chocolate and mix to form a soft dough., Refrigerate the dough for about 20 minutes., Divide the dough into 20 equal portions and shape into round cookies., Place the cookies on a greased baking tray., Bake in a pre-heated oven at 160°c (320°f) for about 15 to 20 minutes., Remove from the baking tray and cool on a wire rack., Store in an air-tight container.] | [Energy, 153 cal, Protein, 2.7 g, Carbohydrates, 12.7 g, Fiber, 0 g, Fat, 12 g, Cholesterol, 16 mg, Sodium, 59 mg] | chocolate-chip-cookies-1959r |
| rcp2610 | Chocolate Chip Cookies ( Cooking with Kids) | NA | NA | [butter, plain flour (maida), brown sugar, vanilla essence, milk chocolate, milk] | 20 mins | 0 mins | [Baked, Oven, Sweet Recipes for Kids, Recipes Kids can make] | 15Makes 15 servings | NA | Does your tongue search out the chocolate chips hidden inside every bite of the cookie, and slowly relish it as it melts in your mouth? no wonder, chocolate chip cookies are such a hot favourite. Try this easy-to-follow recipe, with a little help from an adult while baking. You could buy readymade chocolate chips to save some time. | [, , , , , , , , ] | [Not Given] | chocolate-chip-cookies---cooking-with-kids-2610r |
| rcp133 | Chocolate Chip Cookies ( Exciting Vegetarian Cooking ) | NA | NA | [plain flour (maida), baking soda, baking powder, soft butter, powdered sugar, milk, chocolate chips, vanilla essence] | 5 mins | 0 mins | [Baked, Oven] | 6Makes 6 cookies | NA | Traditional butter cookies get a chocolaty twist here! these chocolate chip cookies are easy-to-make, tasty and crunchy too. You can make and store them in air-tight containers as anytime treats for kids and elders alike! take care while preparing the dough as that is the key to great cookies – mix it softly till you get nice non-sticky dough that you can easily shape. | [Combine the plain flour, baking soda and baking powder in a bowl and mix well. Keep aside., Combine the sugar and butter in a bowl and whisk well till no lumps remain., Add the vanilla essence, milk and chocolate chips and mix well., Add the dry ingredients and mix well to form a dough., Divide the mixture into 6 equal portions and shape each portion into a round ball and flatten the balls lightly., Place the cookies on a greased baking tray and bake in a pre-heated oven at 180o c (360 o f) for 15 to 20 minutes., Cool on a wire rack and store in air-tight containers.] | [Not Given] | chocolate-chip-cookies---exciting-vegetarian-cooking--133r |
| rcp4751 | Chocolate Cinnamon Coffee | NA | NA | [chopped dark chocolate, cinnamon (dalchini) powder, instant coffee powder, nutmeg (jaiphal) powder, sugar, milk, milk] | 5 mins | 20 mins | [Indian Coffee Recipes, Boiled Indian recipes, High Tea Party, Microwave] | 1Makes 1 cup | Indian | Here is a drink that makes chocolate lovers and coffee lovers agree upon at least one thing! With the rich and intense flavours of cocoa and coffee, aesthetically laced with cinnamon and nutmeg, the Chocolate Cinnamon Coffee is a soul-stirring drink that you will really enjoy. Each sip of this exotic cuppa makes you feel as if it is a culinary spa experience! Serve hot with Almond-Biscotti or Chocolate Almond Biscotti . | [Combine the dark chocolate, cinnamon powder, coffee powder, nutmeg powder, sugar and 1 tbsp of milk in a microwave-safe cup and microwave on high for 20 seconds. Mix well., Pour the hot milk in it and mix well., Serve immediately.] | [Energy, 290 cal, Protein, 7.2 g, Carbohydrates, 29.9 g, Fiber, 0 g, Fat, 15.4 g, Cholesterol, 18.4 mg, Sodium, 22.4 mg] | chocolate-cinnamon-coffee-4751r |
| rcp4717 | Chocolate Coated Strawberries | NA | NA | [strawberries, roughly chopped dark chocolate] | 5 mins | 1 mins | [Fruit Based Indian Desserts, Chocolate Dessert, Chocolates Desserts, Christmas, Teachers Day, Children's Day, Valentines Day Indian recipes] | 16Makes 16 servings | Indian | Juicy, tangy strawberries coated in intense dark chocolate keep up the promise of an experience that is truly out-of-this-world. You will find the contrasting flavours simply mind-blowing and your taste buds will be thrown into a frenzy as they relish the Chocolate Coated Strawberries, top to core! | [Wash and dry the strawberries thoroughly., Place the chocolate in a microwave safe bowl for 1 minute., Stir well using a spatula till the chocolate has melted and resembles a sauce and continue to stir it for a few minutes till it comes down to room temperature and is still a sauce like consistency., Dip the base of the strawberries so that the chocolate coats half of each strawberry evenly., Place them on a tray covered with aluminium foil and put in the refrigerator for 15 minutes., Serve immediately or store in an air-tight container in the fridge.] | [Energy, 24 cal, Protein, 0.5 g, Carbohydrates, 1.7 g, Fiber, 0 g, Fat, 2.5 g, Cholesterol, 0 mg, Sodium, 0.2 mg] | chocolate-coated-strawberries-4717r |
| rcp41461 | Chocolate Coconut Balls with Khoya | NA | NA | [cocoa powder, desiccated coconut, crumbled mawa (khoya), powdered sugar] | 5 mins | 7 mins | [Traditional Indian Mithai, Barfi Recipes, Diwali, Dussehra recipes | Dussehra Sweets, Raksha - Bandhan, Desserts for Entertaining, Refrigerator] | 11Makes 11 balls | Indian | Chocolate Coconut Balls with Khoya is a no-cooking-required mithai that is delightfully easy while being extraordinarily delicious! Cocoa combines beautifully with the mellow taste and crunch of coconuts, while crumbled khoya adds to the richness of this sweet and improves the mouth-feel further. The contrast between the brown chocolaty balls and the flaky coconut coating makes this mithai very attractive visually too. You can store these balls in an airtight container in the fridge. Try other recipes like Data and Date and Nut Coconut Cocoa Balls and Walnut and Walnut and Cashewnut Balls . | [Combine the mava, sugar and cocoa powder in a deep bowl and mix very well., Divide the mixture into 11 equal portions., Roll each portion into a ball., Roll them into desiccated coconut till they are evenly coated from all the sides., Refrigerate for atleast 15 minutes., Serve immediately or store in an air-tight container in the refrigerator.] | [Energy, 68 cal, Protein, 2.7 g, Carbohydrates, 6.8 g, Fiber, 0.2 g, Fat, 3.5 g, Cholesterol, 0 mg, Sodium, 0.1 mg] | chocolate-coconut-balls-with-khoya-41461r |
| rcp1932 | Chocolate Coconut Cake | Snacks | NA | [butter, brown sugar, condensed milk, vanilla extract, desiccated coconut, chocolate chips, milk, plain flour (maida), baking powder, baking soda, melted butter, plain flour (maida)] | 15 mins | 0 mins | [School Time Snacks, Evening Tea Snacks, Cakes, Indian style Eggless Cakes, Raksha - Bandhan, Christmas, Father's Day] | 12Makes 12 slices | Indian | Eggless chocolate coconut cake recipe | Indian style coconut chocolate tea cake | chocolate coconut loaf cake | with 23 amazing images. This moist and flavorful chocolate coconut cake is simple to make and has a hint of coconut to enhance the rich chocolate flavor. Learn how to make eggless chocolate coconut cake recipe | Indian style coconut chocolate tea cake | eggless chocolate coconut cake recipe is a delightful fusion of rich chocolate chip cake and the subtle sweetness of coconut. It's a classic dessert that's perfect for any occasion, and there are endless variations to keep things interesting. An irresistible cake with the dense aroma of brown sugar and the creamy texture of coconut, the eggless chocolate coconut cake is a perfect accompaniment for an high tea! You will also appreciate the fact that it is more or less a no-fuss cake recipe that can be prepared quite easily. pro tips to make eggless chocolate coconut cake: 1. Don't overmix the batter, or the cake will become dense. 2. Make sure to have all the ingredients on room temperature. 3. Instead of chocolate chips you can use chopped dark chocolate to make this recipe. Enjoy Eggless chocolate coconut cake recipe | Indian style coconut chocolate tea cake | chocolate coconut loaf cake | with detailed step by step photos. | [To make eggless chocolate coconut cake, combine soft butter and brown sugar in a deep bowl. Whisk well until light and fluffy., Add condensed milk, vanilla extract and again whisk it well., Add desiccated coconut, chocolate chips and milk. Mix well., Add plain flour, baking powder and baking soda. Fold in gently using a spatula., Pour into a 8" x 3" greased and dusted loaf cake tin., Bake in a pre-heated oven at 180°c (360°f) for 25 to 30 minutes, until the cake is golden brown in colour or a knife inserted in the cake comes out clean., Once baked, remove and loosen the edges of the cake using a knife. Demould and cut the cake loaf into 12 equal slices., Serve eggless chocolate coconut cake.] | [Energy, 263 cal, Protein, 4.6 g, Carbohydrates, 26.3 g, Fiber, 0.5 g, Fat, 17 g, Cholesterol, 29.3 mg, Sodium, 169.1 mg] | chocolate-coconut-cake-1932r |
| rcp42372 | Chocolate Coconut Healthy Vegan Dessert | NA | Vegan | [unsweetened cocoa powder, coconut oil, coconut butter, desiccated coconut, vanilla essence, maple syrup] | 15 mins | 2 mins | [Chocolates Desserts, Indian Freezer, Low Carb Diet, Marathoners, Endurance Athletes, Triathlete, Marathoners, Athletes, Triathlete Desserts, Vegan Desserts] | 12Makes 12 servings | Indian | If you have wondered whether it is ever possible to make a delicious dessert without butter, sugar or plain flour, this Chocolate Coconut Healthy Vegan Dessert is the ultimate answer to your doubts! With the intense flavour of cocoa, the mellow but rich taste of coconut butter and the lovely crunch of coconut, this dessert is one that everyone will relish. It is loaded with good healthy fat, and all the goodness of coconut and unsweetened cocoa. Coconut oil is extremely good for you as it increases good cholesterol and converts bad cholesterol (LDL) to good cholesterol. Unsweetened cocoa powder, which is ideal for using in desserts, is low in fat, reduces blood pressure and helps prevent blood clots. We have used just a dash of maple syrup to sweeten this dessert and get the perfect taste. Use our recipe of homemade coconut butter to make this healthy recipe. This vegan dessert lasts for a week in the refrigerator if stored in a dry, airtight container. | [Combine the coconut oil and coconut butter in a small broad non-stick pan, mix well using a whisk and cook on a medium flame for 1 minute, while stirring continuously., Add all the remaining ingredients, except the maple syrup and mix well using a whisk and cook on a medium flame for 1 minute, while stirring continuously., Add the maple syrup and mix well., Cool slightly, place 12 small paper cups on a plate and put little mixture into each paper cup., Freeze for atleast 15 minutes, demould and consume immediately or store in an air-tight container in the refrigerator and use as required.] | [Energy, 57 cal, Protein, 0.2 g, Carbohydrates, 1.1 g, Fiber, 0.5 g, Fat, 5.9 g, Cholesterol, 0 mg, Sodium, 1.3 mg] | chocolate-coconut-healthy-vegan-dessert-42372r |
| rcp8720 | Chocolate Coffee Fusion | NA | NA | [low fat paneer (cottage cheese), coffee powder, sugar substitute, digestive marie biscuits, low fat butter, cocoa powder, low fat butter, low fat milk, cornflour low fat milk, sugar] | 20 mins. | 5 to 7 mins. | [Quick Recipe, Chocolate Dessert, Quick Indian Sweets, Low Calorie Indian Sweets, Desserts] | 4Serves 4. | Indian | Chocolate and coffee compliment each other well in a dessert. I have used cocoa powder instead of fat-laden chocolate to make chocolate sauce for all you health freak. So relish this fusion once in a while without worrying about gaining extra kilos. | [Combine the paneer, coffee mixture and sugar substitute and blend in a mixer till it forms a thick paste., Divide the mixture into 4 equal portions and keep aside., Combine the crushed biscuits with butter in a bowl and mix well., Divide the mixture into 4 equal portions and keep aside., Combine the cocoa powder, butter, milk and sugar in a non-stick pan and cook till all the sugar melts., Add the cornflour to the mixture while stirring continuously and let it simmer for 5 to 7 minutes on a slow flame. Remove it from flame and keep it aside., Take a 2½" diameter ring mould and place it on a flat plate., Put 1 portion of biscuit layer in a ring mould and press it down to make a ½" thick layer., Top it with 1 portion of cream cheese layer., Repeat with the remaining ingredients to make 3 more portions and place it in the refrigerator to chill for 4 to 5 hours., De-mould carefully and serve immediately topped with warm chocolate sauce.] | [Energy, 137 cal, Protein, 2.9 g, Carbohydrates, 17.3 g, Fiber, 0.5 g, Fat, 6.5 g, Cholesterol, 11.2 mg, Sodium, 62.6 mg] | chocolate-coffee-fusion-8720r |
| rcp1939 | Chocolate Cookies, Homemade Chocolate Cookies | Snacks | NA | [grated dark chocolate, self rising flour, milk powder, soft butter, castor sugar, brown sugar, condensed milk, vanilla essence, chocolate chips] | 5 mins | 1 mins | [School Time Snacks, Evening Tea Snacks, Cookies, Eggless Cookies, Chocolate Dessert, Cookies Dessert Cookies, Chocolates Desserts, Baked] | 15Makes 15 cookies. | NA | Know somebody who dislikes Chocolate Cookies? Well, very rare! But, if you do, then this magic recipe is such that even they will love it for sure. A choice with a universal appeal, these Chocolate Cookies are a melt-in-the-mouth experience of buttery, milky, chocolaty cookies studded with chocolate chips. As an alternative, you can mix in white chocolate chips or broken cashews, to create an equally exciting cookie. You are sure to lose yourself in the rich and intense flavour of condensed milk and dark chocolate. You can also try your hand at other cookie treats like the Crispy Coconut Cookies or Walnut Ganache Cookies . | [Sieve the self rising flour in a deep bowl., Add the milk powder, mix well and keep aside., Place the dark chocolate in a microwave safe bowl and microwave on high for 30 to 40 seconds or till the chocolate melts completely. Remove from the microwave, mix well and keep aside., Combine the butter, castor sugar and brown sugar in a deep bowl and beat well with a help of an electric beater for 6 to 7 minutes or till the mixture turns light and creamy., Add the condensed milk, melted chocolate and vanilla essence and mix well using a spatula., Add the flour-milk powder mixture and mix well using a spatula to form a very soft dough., Add the chocolate chips and mix well., Cover it with a cling film and refrigerate for 20 minutes., Place a sheet of aluminum foil on a baking tray., Using an ice cream scooper, scoop out portions of the dough and place them on the foil lined baking tray at equal distance. This dough will yield approx. 15 cookies., Flatten them using a fork to form a 50 mm. (2”) round flat cookie., Bake it in a pre-heated oven at 160°c (320°f) for 45 minutes., Keep aside to cool for 10 to 15 minutes., Serve or store in an air-tight container., To make 1¼ cups of self raising flour at home, combine 1¼ cups plain flour, ¼ tsp baking powder and a pinch of salt and mix well. Use as per the recipe.] | [Energy, 186 cal, Protein, 3.3 g, Carbohydrates, 17 g, Fiber, 0 g, Fat, 13.1 g, Cholesterol, 21.3 mg, Sodium, 78.4 mg] | chocolate-cookies-homemade-chocolate-cookies-1939r |
| rcp33921 | Chocolate Cream ( Cakes and Pastries Recipe) | NA | NA | [dark chocolate, cream, whipped cream] | 5 mins | 5 mins | [Basic Indian Dessert Recipes] | 2Makes 2.5 cups | Indian | Plain cream is delicious enough, no doubt, but chocolate cream tops the choice by being elegant and yummy at the same time! | [Heat the cream in a non-stick pan and bring it to boil., Remove from the flame, add the chocolate and mix well to get a smooth mixture., Cool to room temperature while whisking continuously., Add the whipped cream and fold it in gently. Use as required., Milk chocolate can be used instead of dark chocolate, to get milk chocolate cream.] | [Energy, 696 cal, Protein, 11.2 g, Carbohydrates, 31.9 g, Fiber, 0 g, Fat, 73.4 g, Cholesterol, 0 mg, Sodium, 32.1 mg] | chocolate-cream--cakes-and-pastries-recipe-33921r |
| rcp4030 | Chocolate Cups | NA | NA | [chocolate] | 5 mins. | 10 mins. | [Chocolate Dessert, Indian Freezer] | 4Makes 4 cups. | Indian | An interesting way to serve your favourite ice-cream........in an edible cup! | [Chop the chocolate into small even-sized pieces and put them in a bowl., Place the bowl on top of a double boiler, taking care to see that the base of the bowl is not in contact with the water in the double boiler., Once the chocolate starts melting, stir continuously till the chocolate melts completely and resembles a smooth sauce [about 42°C (108°F)]., Immediately remove from the double boiler and pour onto a clean, dry marble surface or your kitchen platform., Cool the chocolate to room temperature using a palette knife by using the flat side in an up and down motion, so that the chocolate cools evenly and no lumps remain [approx. 26°C (80°F)]., At room temperature, the chocolate will be neither warm nor cool. To test the temperature of the chocolate, touch it with the back of your finger., Put the chocolate back into the bowl with the help of your palette knife or dough cutter., Wrap the outer surface of the tart mould with foil neatly so that all the grooves on the mould are visible., Dip the outer surface of the tart (clean and dry) mould into the melted chocolate, remove the excess chocolate by giving the mould a slight shake. This also ensures that the chocolate coats the mould evenly., Upturn this mould and place it on grease proof paper. Refrigerate for about 10 minutes. Dip the mould again in the melted chocolate to get a thicker layer of chocolate and refrigerate again., Repeat steps 8 and 9 to make 3 more cups., Upturn the mould and tap lightly to unmould the chocolate cups., Remove the foil and store refrigerated.] | [Energy, 248 cal, Protein, 5.2 g, Carbohydrates, 15.8 g, Fiber, 0 g, Fat, 26.4 g, Cholesterol, 0 mg, Sodium, 1.8 mg] | chocolate-cups-4030r |
| rcp1917 | Chocolate Curls | NA | NA | [amul chocolate] | 2 mins | 0 mins | [Basic Indian Dessert Recipes] | 2Makes 2 cups approx. | Indian | Baked a cake and covered it with an icing, but don't have skills to decorate your cake? Fret not, Chocolate Curls are easy to make and will enhance a cake or any dessert beautifully giving it a wow factor. A simple dessert will turn into a celebration. We have used it in recipes like Grasshopper Pie , Black Forest Ice-cream Cake , Mocha Mousse Cake and Eggless Black Forest Cake . | [Bring a thick piece or bar of chocolate to room temperature (chocolate which is too warm will slice and chocolate which is too cold will grate)., To make the curls, use a sharp knife or a vegetable peeler firmly along the edge of the chocolate to produce long or short curls., Use a skewer or toothpick to transfer the curls to the dessert or cake you wish to garnish., Use pieces of the garnish of mocha mouse cake.] | [Energy, 82 cal, Protein, 1.4 g, Carbohydrates, 11.2 g, Fiber, 0 g, Fat, 3.1 g, Cholesterol, 0 mg, Sodium, 0 mg] | chocolate-curls-1917r |
| rcp2306 | Chocolate Eclairs, French Pastry | NA | NA | [choux pastry, melted dark chocolate, beaten whipped cream, vanilla essence, powdered sugar] | 15 mins | 0 mins | [French Desserts, Chocolate Dessert, Raksha - Bandhan, Christmas, Mother's Day, Valentines Day Indian recipes, Desserts for Entertaining] | 8Makes 8 eclairs | Indian | Choux pastry is a special dough that gives rise to a light, crisp and ‘airy’ pastry when baked. It is used to make amazing desserts like éclairs and profiteroles, and even some savoury dishes. In this classic recipe, we have used the choux pastry dough to make Chocolate Éclairs, an ever-popular chocolaty treat that is crispy outside and creamy inside. It is a light, melt-in-the-mouth dessert with a fabulous chocolate coating and an awesomely creamy filling. After baking and filling the éclairs, let them set at room temperature for a while. Once set, you can place it in the fridge for two hours and serve later if you wish. You can also try other desserts like the Crème Brulée and Fresh Fruit Flambé . | [Put the choux pastry dough into the piping bag using no nozzle., Pipe out the mixture on the baking tray lined with butter paper to make approx. 75 mm. (3”) 8 cylindrical long at regular intervals., Bake it in a pre-heated oven at 200°c (400°f) for 15 minutes. Lower the temperature to 180°c (360°f) and bake it for more 15 minutes., Allow it to cool completely., Slit each eclair vertically into two parts., Put the prepared filling into a piping bag with a nozzle and pipe out the filling into each lower halve of the eclair., Dip half of each upper halve into the melted chocolate and place it over the lower halve., Allow it to set at room temperature for 15 minutes., Serve.] | [Energy, 172 cal, Protein, 2.4 g, Carbohydrates, 13.6 g, Fiber, 0 g, Fat, 15.1 g, Cholesterol, 0.9 mg, Sodium, 16.8 mg] | chocolate-eclairs-french-pastry-2306r |
| rcp41258 | Chocolate Eggless Sweet Crêpes, Basic Dessert Crêpes | NA | NA | [cocoa powder, plain flour (maida), cornflour, milk, powdered sugar, melted butter, salt, butter] | 5 mins | 3 mins | [French Desserts, Crepes, Indian Sweet Pancakes / Crepes, Basic Indian Dessert Recipes, No Bake Desserts, Christmas, Valentines Day Indian recipes] | 6Makes 6 crêpes | Indian | Crepes are thin pancakes with a lovely, melt-in-the-mouth texture. You can definitely dig into a few warm crepes laced with honey for breakfast, but these delightful creations are used more popularly for making fabulous desserts , topped or stuffed with cream, ice-cream , fruits and sauces. In this innovative recipe, we bring you Chocolate Eggless Sweet Crepes, which combine the magic of cocoa with the appealing form and mouth-feel of crepes. You can make really awesome desserts with this one, as the chocolaty flavour makes the crepes even more appealing to a lot of people. You can try making more crepe-based desserts like Crepes Belle Helene and Caramelised Banana Crepes . | [Combine the plain flour, cornflour, cocoa powder, milk, melted butter, salt and ¼ cup of water in a deep bowl and mix well using a whisk till no lumps remain., Heat a 150 mm. (6”) non-stick pan and brush it lightly with butter. Cool slightly, pour a ladleful of the mixture into the pan and tilt in a circular motion to make a 150 mm. (6”) round., Cook it, using a little butter, till light pink spots appear on both the sides., Repeat with the remaining batter to make 5 more crêpes., Use as required.] | [Energy, 82 cal, Protein, 1.7 g, Carbohydrates, 14.9 g, Fiber, 0.7 g, Fat, 1.8 g, Cholesterol, 2.6 mg, Sodium, 6.6 mg] | chocolate-eggless-sweet-crêpes-basic-dessert-crêpes-41258r |
| rcp1945 | Chocolate Filled Shortbreads | Snacks | NA | [plain flour (maida), baking powder, cornflour, icing sugar, butter, softened, grated dark chocolate, grated paneer (cottage cheese), orange squash, cocoa powder] | 20 mins. | 30 mins. | [Sweet Snacks, Chocolate Dessert, Cakes] | 19Makes 18-20 shortbreads. | NA | Shortbreads with a scrumptious chocolate cheese filling. | [Sieve together the flour, baking powder and cornflour. Keep aside., Cream the icing sugar and butter till light and fluffy., Add the flour mixture and mix well to make a soft dough. Refrigerate for about 15 minutes., Combine all the ingredients and divide into 18 to 20 portions., Keep aside., Divide the dough into 2 portions and roll out each portion into a sheet of 3 mm. (1/8") thickness., Brush one sheet with cold water and place portions of the filling on it at an equal distance from each other., Cover with the second sheet and press down around each mound of filling., Cut into circles using a 75 mm. (3") diameter cookie cutter, ensuring that the filling stays in the centre., Knead the left-over portion of the dough and repeat steps 1 to 4., Place the cookies on a greased baking tray and bake in a pre-heated oven at 180°C (360°F) for 10 to 15 minutes., Remove form the oven and cool on a wire rack., Using a sieve, dust the cookies with cocoa powder., Store in an air-tight container.] | [Energy, 118 cal, Protein, 1.5 g, Carbohydrates, 13.3 g, Fiber, 0.5 g, Fat, 6.7 g, Cholesterol, 16.8 mg, Sodium, 56.5 mg] | chocolate-filled-shortbreads-1945r |
| rcp42528 | Chocolate Flower Pot | NA | NA | [oreo cookies, cocoa powder, chocolate cake, sugar, cornflour, milk, vanilla essence, sprig of mint] | 5 mins | 3 mins | [Chocolates Desserts, Christmas, Children's Day, Sweet Recipes for Kids, Kids After School] | 1Makes 1 pot | NA | What’s that brown thing in the flower pot with sprigs of mint growing out of it? It’s lots of chocolaty fun packed into an exciting form! Ideal to serve at kids’ parties, the Chocolate Flower Pot holds a brilliant surprise. Delectable but common ingredients like chocolate pudding, crumbled cake and crushed biscuits are brought together in perfect proportions here. Layer after layer of mouth-watering fun, the kids will go gaga over this. You can also try other Oreo based recipes like No Bake Oreo Cheesecake or Quick Oreo Ice- Cream. | [Open each dark chocolate biscuit and scrape and discard the middle creamy layer., Crush the biscuits in a mixer till coarse. Keep aside., Crumble the cake slice in a bowl and keep aside., Combine the sugar, cocoa powder, corn flour and milk in a broad non-stick pan ,mix well using whisk and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Transfer the mixture in a deep bowl add the vanilla essence and mix well. Keep aside to cool., Take an empty flower pot, put the crumbled cake and spread it evenly., Put the prepared cocoa – milk mixture and spread it evenly over it., Sprinkle the prepared oreo mixture evenly over it., Finally garnish it with mint, put in the refrigerator at least for 2 hours., Serve chilled.] | [Not Given] | chocolate-flower-pot-42528r |
| rcp663 | Chocolate Fondue ( Microwave Recipe ) | NA | NA | [dark cooking chocolate, fresh cream] | 3 mins | 2 mins | [Indian Dips / Sauces, Chocolate Dessert, Microwave Desserts, Microwave, Fondue Party, Microwave, Quick Indian Dips, Gravies & Sauces] | 4Makes 4 servings | Indian | This is as tempting as the original swiss cheese fondue, which is a thick and warm dip served in an earthen pot as an accompaniment to bread and other finger foods. This chocolaty version is for the sweet tooth and can be served with pieces of cake or crunchy fruits like apples and pineapples. Don’t even think of mushy fruits like bananas! the chocolate fondue can be made at the blink of an eyelid using the microwave, so you can just make it fresh as the guests start arriving. | [Sliced fresh fruits (apple, pear, kiwi, strawberry, sponge cake, etc), Combine the ingredients in a microwave safe bowl and microwave on high for 2 minutes., Remove from the microwave and mix gently., Serve immediately., Make sure that you do not mix the fondue very vigorously after removing it from the microwave to avoid the fat separating from the cream, which would otherwise spoil the fondue.] | [Energy, 297 cal, Protein, 4.8 g, Carbohydrates, 13 g, Fiber, 0 g, Fat, 31.5 g, Cholesterol, 0 mg, Sodium, 14.3 mg] | chocolate-fondue--microwave-recipe--663r |
| rcp32400 | Chocolate Glaze Icing | NA | NA | [icing sugar, cocoa powder, chocolate powder, melted butter] | 5 mins | 0 mins | [Basic Indian Dessert Recipes] | 1Makes 0.75 cup (11 tbsp ) | Indian | chocolate glaze icing for cakes, desserts | Indian style chocolate glaze icing | eggless icing | with 10 amazing images. The softest of sponge cake needs a pretty décor on top to attract attention to it. And, nothing can serve the purpose better than smooth and creamy chocolate glaze icing. Our Indian style chocolate glaze icing is made for the population of Indian vegetarians as it is an eggless icing. Mostly icings are made with egg whites but ours is an eggless chocolate glaze icing. Indian style chocolate glaze icing is made from 4 simple ingredients, icing sugar, cocoa powder, chocolate powder and butter. Draw a pretty bow, a lovely heart, or leave it plain – children and elders will love to poke their finger into this chocolate glaze icing for cakes, desserts. Always spread the chocolate glaze icing with a damp palette knife for a better finish. We have used the Chocolate Glaze Icing in recipes like Strawberry Cream Puffs, Swiss Fingers. Also do try our other glaze icing recipes like Coffee Glaze Icing, Orange Glaze Icing, Mocha Glaze Icing and Lemon Glaze Icing and also butter icing recipes like Vanilla Butter Icing, Rum Butter Icing , Chocolate Butter Icing, Lemon Butter Icing and Coffee Butter Icing. Enjoy how to make chocolate glaze icing for cakes, desserts | Indian style chocolate glaze icing | eggless icing | with detailed step by step photos below. | [To make chocolate glaze icing, sieve the icing sugar in a deep bowl, add 2 ½ tbsp of hot water and mix well with a spoon., Add the cocoa powder, chocolate powder, melted butter and 1 tbsp of hot water and mix well., Use the chocolate glaze icing immediately.] | [Energy, 75 cal, Protein, 0.2 g, Carbohydrates, 16.8 g, Fiber, 0.2 g, Fat, 1 g, Cholesterol, 1.4 mg, Sodium, 4.6 mg] | chocolate-glaze-icing-32400r |
| rcp8721 | Chocolate Ice Cream Sundae | NA | NA | [crumbled chocolate sponge cake, chocolate ice cream, chocolate sauce, gems, chocolate sauce, kit kat chocolate fingers, chocolate wafer rolls] | 5 mins | 0 mins | [Chocolate Dessert, Indian Sundae, Chocolate Dessert Ice Cream, Raksha - Bandhan, Children's Day, Valentines Day Indian recipes, Desserts for Entertaining] | 2Makes 2 glasses | Indian | This is undoubtedly one of the world’s most famous and favourite desserts ! Chocolate Ice Cream Sundae is chocolate lover’s paradise, made of chocolate sponge cake, chocolate ice-cream and chocolate sauce. Arranged appetizingly in a serving glass, these yummy ingredients are further enhanced with yummier ingredients like Gems, chocolate wafer rolls and well, more chocolate sauce. Enjoy this chocolaty treat, savouring each spoonful slowly and deeply. | [Put ¼ cup of the chocolate cake and 2 scoops of chocolate ice cream in a serving glass., Drizzle 2 tbsp of chocolate sauce evenly over it and put ¼ cup of chocolate cake evenly over it., Sprinkle a few gems and again drizzle some chocolate sauce evenly over it., Garnish it with 2 kit kat fingers and 1 chocolate wafer roll and serve immediately.] | [Energy, 650 cal, Protein, 11.2 g, Carbohydrates, 76.7 g, Fiber, 0.6 g, Fat, 34.9 g, Cholesterol, 5.3 mg, Sodium, 56.6 mg] | chocolate-ice-cream-sundae-8721r |
| rcp2235 | Chocolate Ice Cream Using Cocoa Powder | NA | NA | [cocoa powder, drinking chocolate, milk, cornflour, sugar, fresh cream] | 2 mins | 9 mins | [Indian Ice Creams, Chocolate Dessert Ice Cream, Christmas, Children's Day, Indian Freezer, Kids After School] | 6Makes 6 servings | Indian | Chocolate and ice-cream are both ever-popular favourites with kids and adults alike. And Chocolate Ice-Cream is that classic dish in which the two meet. Here is how you can make the perfect Chocolate Ice-Cream using Cocoa Powder. It has an intense flavour and absolutely creamy consistency that will bowl over the choosiest of diners! The best part about chocolate ice-cream is that it is fun-filled as well as elegant, so it caters to audiences ranging from kids to connoisseurs! It’s just the thing to make summer the best season of the year... You can also make other recipes using cocoa powder like Cold Cocoa Milkshake or Bourbon Biscuits . | [Combine the cornflour and 2 tablespoon of water in a small bowl, mix well and keep aside., Heat ½ cup of milk in a deep non-stick pan for 1 minute, switch off the flame, add the cocoa powder and drinking chocolate and whisk well. Keep aside., In another deep non-stick pan, combine the remaining 2 cups of milk and sugar, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Add the cornflour-water mixture, mix well and cook on a slow flame for 3 minutes, while stirring continuously., Add the chocolate mixture and mix well. Cool completely., Once cooled, add the fresh cream and mix well., Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set., Pour the mixture into a mixer and blend till smooth., Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set., Scoop and serve.] | [Energy, 238 cal, Protein, 4.9 g, Carbohydrates, 24 g, Fiber, 0.8 g, Fat, 12.7 g, Cholesterol, 13.3 mg, Sodium, 22.2 mg] | chocolate-ice-cream-using-cocoa-powder-2235r |
| rcp3994 | Chocolate Ice- Cream | NA | NA | [grated dark chocolate, milk, sugar, cornflour, fresh cream, vanilla essence] | 10 mins | 10 mins | [Comfort Foods, Chocolate Dessert, Indian Ice Creams, Chocolate Dessert Ice Cream, Christmas, Children's Day, Valentines Day Indian recipes] | 6Makes 6 servings (6serving ) | Indian | Made with an ideal mix of fresh cream and milk, this will be the best Chocolate Ice-Cream you have ever tasted. So fantastic that you would consider it much better than even store-bought ice-cream. The lingering taste of dark chocolate laced with hints of vanilla is truly memorable, and will remain in your palate for long after the bowl is empty! | [Combine the cornflour and 2 tablespoon of water in a small bowl, mix well and keep aside., Combine the chocolate and ½ cup of milk in a broad non-stick pan and cook on a slow flame for 2 minutes, while stirring continuously. Keep aside., In another broad non-stick pan, combine the remaining 2 cups of milk and sugar, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Add the cornflour-water mixture, mix well and cook on a slow flame for 3 minutes, while stirring continuously., Add the chocolate mixture and mix well. Cool completely., Once cooled, add the fresh cream and vanilla essence and mix well., Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set., Pour the mixture into a mixer and blend till smooth., Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set., Scoop and serve.] | [Energy, 287 cal, Protein, 5.7 g, Carbohydrates, 26.4 g, Fiber, 0.2 g, Fat, 18.1 g, Cholesterol, 13.3 mg, Sodium, 22.2 mg] | chocolate-ice--cream-3994r |
| rcp1925 | Chocolate Lemon Mousse Cake ( Chocolate Recipe) | NA | NA | [sugar, lemon juice, water, cornflour, milk, sugar, grated lemon rind, lemon juice, yellow food colouring, agar-agar, fresh cream, plain flour (maida), cocoa powder, sour curds (khatta dahi), baking soda, melted butter, powdered sugar, vanilla essence, whipped cream, lemon, mixed fresh fruits, mint sprigs] | 30 mins | 40 mins | [Chocolate Dessert, Desserts for Entertaining] | 1Makes 1 servings | NA | Rich chocolate cake topped with a tangy lemon mousse. | [Dissolve the cornflour in 3 tablespoons of cold water. Keep aside., Heat the milk, add the dissolved cornflour and sugar and bring to a boil. Cool completely., Add the lemon rind, lemon juice and lemon yellow food colouring to the milk and mix well., Dissolve the agar agar in 1/2 cup (100 ml. ) of water and cook over gentle heat till the agar agar dissolves. Keep warm., Gently whip the cream till soft peaks form and keep refrigerated., Mix the lemon mixture, agar agar and cream together using a spatula., Sieve the flour and cooca powder. Keep aside., Mix the curds and soda bi-carb in a bowl and keep aside., Combine the butter, sugar and 1/4 cup of hot water in another bowl., Add the flour mixture, curds and vanilla essence and mix to make a smooth batter., Put the mixture in a 200 mm. (8") diameter greased baking tin., Bake in a pre-heated oven at 200°c ( 400°f) for 30 minutes or until a knife inserted in the cake comes out clean., Remove from the oven and cool., Place the chocolate cake in a 200 mm. (8") diameter loose bottomed cake tin. Sprinkle the soaking syrup over it., Spoon the lemon mousse mixture over it. Refrigerate till the mousse has set completely., Unmould the mousse cake., Garnish with whipped cream, lemon slices, fruits and mint sprigs., Serve chilled.] | [Energy, 2040 cal, Protein, 23.5 g, Carbohydrates, 223.3 g, Fiber, 4.5 g, Fat, 113.8 g, Cholesterol, 141.8 mg, Sodium, 468.3 mg] | chocolate-lemon-mousse-cake--chocolate-recipe-1925r |
| rcp2573 | Chocolate Marshmallow Drink | NA | NA | [milk, water, cocoa powder, sugar, marshmallows] | 5 mins | 8 mins | [Indian Beverages, Indian Drinks, Indian Chocolate Drinks, Kids After School] | 8Makes 8 servings | Indian | Ideal for kids, choco-mallow combines two things that kids love – hot chocolate and marshmallows! Use white marshmallows, as they go well with the cocoa – in colour and flavour. If you don’t have marshmallows, you can instead try sprinkling grated chocolate on top of the drink. Try these recipes,Oreo Milkshake, Pineapple and Banana Drink. | [Combine the milk, water, cocoa powder and sugar in a deep non-stick pan, whisk well and cook on a medium flame for 6 to 8 minutes., Place 1 marshmallow in a glass., Put a little of the hot mixture over it., Repeat steps 2 and 3 to make 7 more glasses., Serve immediately.] | [Not Given] | chocolate-marshmallow-drink-2573r |
| rcp36033 | Chocolate Milkshake, Chocolate Milkshake Recipe | NA | NA | [milk, chopped dark chocolate, chocolate ice cream, sugar, cocoa powder] | 5 mins | 1 mins | [Indian Milkshakes & Smoothies, Indian Birthday Party] | 2Makes 2 glasses | Indian | indian chocolate milkshake | chocolate milkshake with dark chocolate, chocolate ice cream | chocolate milkshake for kids, adults | with 10 amazing images. This is not just another chocolate milk shake, but the very epitome of chocolatiness! With the right level of chocolaty creaminess, this absolutely delectable Chocolate Milkshake for kids and adults brings together the perfect proportions of dark chocolate, chocolate ice-cream and milk to give you a luscious treat that indulges your senses. Making Chocolate Milkshake with dark chocolate gives you a balanced flavour, which is chocolaty to the core but not overly sweet. Let’s call it the Great Indian Chocolate Milkshake, because it is just the way we like it. Quite easy to make, this is sure to captivate your family and friends. The 10 amazing images in the recipe are not only procedure and serving suggestions but visual tempters that will make you drool! I would like to share some important tips to make the perfect indian chocolate milkshake. 1. Full-fat milk gives a really rich and frothy chocolate milkshake so; we would suggest you to use it. 2. For a vegan chocolate milkshake, make use of almond and soy milk and vegan ice-cream or you can even skip adding the ice-cream. Aside from chocolate milkshake with dark chocolate we suggest you see our collection of 290 milkshakes and smoothies. Enjoy indian chocolate milkshake | chocolate milkshake with dark chocolate, chocolate ice cream | chocolate milkshake for kids, adults detailed step by step photos below. | [To make chocolate milkshake, combine the chocolate and 2 tbsp of milk in a microwave safe bowl and microwave on high for 30 seconds., Remove from the microwave, mix gently till no lumps remain., Combine all the ingredients in a blender and blend well till smooth., Pour chocolate milkshake into 2 individual glasses and serve chilled.] | [Energy, 466 cal, Protein, 11.2 g, Carbohydrates, 41 g, Fiber, 0.3 g, Fat, 31.1 g, Cholesterol, 24 mg, Sodium, 30 mg] | chocolate-milkshake-chocolate-milkshake-recipe-36033r |
| rcp3998 | Chocolate Mint Ice Cream, Indian Mint Chocolate Chip Ice Cream | NA | NA | [chocolate chips, chopped mint leaves (phudina), cornflour, milk, sugar, milk powder, fresh cream, lemon juice, peppermint essence, green food colour] | 10 mins | 7 mins | [Italian Desserts, American Ice - Creams & Deserts, Chocolate Dessert, Indian Ice Creams, Chocolate Dessert Ice Cream, Christmas, Thanksgiving] | 6Makes 6 servings | Indian | chocolate mint ice cream recipe | easy mint chocolate chip ice cream | homemade mint chocolate chip ice cream | dark chocolate mint ice cream | with 25 amazing images. chocolate mint ice cream recipe | easy mint chocolate chip ice cream | homemade mint chocolate chip ice cream | dark chocolate mint ice cream is a refreshing cooling mint flavoured ice cream enjoyed by all. Learn how to make easy mint chocolate chip ice cream. To make chocolate mint ice cream, combine the cornflour in 4 tablespoons of cold milk in a bowl, mix well and keep aside. Combine the remaining milk, sugar, cornflour-water mixture, milk powder, mix well and cook on a medium flame for 5 minutes, while stirring continuously. Lower the flame and cook for another 2 minutes, while stirring continuously. Cool completely. Add the fresh cream, mint, lemon juice, peppermint essence, green food colour and mix well. Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set. Pour the mixture into a mixer and blend till smooth. Transfer the mixture back into the same aluminium shallow container, add the chocolate chips and mix well. Cover with an aluminium foil and freeze for approx. 10 hours or till set. Scoop and serve immediately. Chocolate and mint are a match made in heaven. The richness of chocolate and the peppiness of mint combine really showcase well in homemade mint chocolate chip ice cream, resulting in a really aesthetic flavour and aroma. Naturally, this duo works out well not just in chocolates and milkshakes but in ice-creams too. What makes this dark chocolate mint ice cream quite different from others is the fact that the creamy ice-cream prepared with milk and cream is perked up with whole chocolate chips and chopped mint leaves instead of blending these ingredients into the ice-cream. This causes bursts of flavour as you allow the easy mint chocolate chip ice cream to melt on your taste buds! Truly, the magic must be experienced to be understood. Tips for chocolate mint ice cream. 1. Do not use warm or hot milk as cornflour might form lumps. 2. Prefer to use a shallow aluminium container and not steel container to set the ice cream. 3. Remember to buy a certified green colour only. 4. Keep the freezer clutter free. If the freezer is full, there are chances of ice cream not setting well or forming icicles. Enjoy chocolate mint ice cream recipe | easy mint chocolate chip ice cream | homemade mint chocolate chip ice cream | dark chocolate mint ice cream | with step by step photos. | [Combine the cornflour in 4 tablespoons of cold milk in a bowl, mix well and keep aside., Combine the remaining milk, sugar, cornflour-water mixture, milk powder, mix well and cook on a medium flame for 5 minutes, while stirring continuously., Lower the flame and cook for another 2 minutes, while stirring continuously. Cool completely., Add the fresh cream, mint, lemon juice, peppermint essence, green food colour and mix well., Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set., Pour the mixture into a mixer and blend till smooth., Transfer the mixture back into the same aluminium shallow container, add the chocolate chips and mix well., Cover with an aluminium foil and freeze for approx. 10 hours or till set., Scoop and serve immediately.] | [Energy, 297 cal, Protein, 6.5 g, Carbohydrates, 26.3 g, Fiber, 0.4 g, Fat, 19.7 g, Cholesterol, 10.7 mg, Sodium, 19.2 mg] | chocolate-mint-ice-cream-indian-mint-chocolate-chip-ice-cream-3998r |
| rcp42021 | Chocolate Modak, Ganpati Recipe | NA | NA | [chopped dark chocolate, fresh cream, condensed milk, crushed digestive biscuits, chopped mixed nuts, ghee] | 10 mins | 4 mins | [Peda, Ladoo collection, Traditional Indian Mithai, Ganesh Chaturthi, Indian Party] | 31Makes 31 modaks | Indian | Ganpati loves kids and kids love Ganpati, so let’s combine their favourites and make an all-new mithai! The Chocolate Modak is an all-new sweet delight in which a mouth-watering mix of chocolate, milk, cream, nuts and crushed biscuits is set in modak moulds to make soft, chocolaty modaks that anybody will love to bite into! These soft modaks are of perfect sweetness and quite easy and quick to make too. They stay fresh in an airtight container for 5 or 6 days. You can also try your hand at making other types of modak like Mawa Modak or Fried Modak . | [Combine the fresh cream, condensed milk and dark chocolate in a broad non-stick pan., Switch on the flame, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Add the biscuit and mixed nuts, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Transfer it on a plate and allow it to cool completely., Once cooled, grease the modak mould once., Take a portion of the mixture, put it in the modak mould tightly., Remove the excess mixture from the bottom of the modak mould and demould the modak., Repeat steps 6 and 7 to make 30 more modaks., Store in an air-tight container and use as required.] | [Energy, 79 cal, Protein, 1.5 g, Carbohydrates, 8.1 g, Fiber, 0 g, Fat, 5.2 g, Cholesterol, 0 mg, Sodium, 7.8 mg] | chocolate-modak-ganpati-recipe-42021r |
| rcp35863 | Chocolate Mousse, Eggless Chocolate Mousse | NA | NA | [chopped dark chocolate, milk, powdered sugar, beaten whipped cream, vanilla essence, honey, grated chocolate] | 10 mins | 0.5 mins | [French Desserts, Mousse, Christmas, Mother's Day, Valentines Day Indian recipes, Thanksgiving, Desserts for Entertaining] | 4Makes 4 servings | Indian | Whether kids, teens or adults, almost everybody loves chocolate, and hence this mousse too! The luscious dark chocolate and the contrasting whipped cream together make it a temptation hard to resist. What is more, this mousse is also one of the easiest to prepare. Just make sure that you use the right dark chocolate to ensure the best taste and colour. As far as possible, try not to store the chocolate in the fridge; else, bring it to room temperature before using in this recipe. Serve chilled with an elegant garnish of whipped cream. Serve this mousse along with Cashew Biscuits , Walnut Ganache Cookies or Chocolaty, Coconut, Peanut and Orange Cookies and Fruit Brochettes , Fresh Fruits with Coconut Cream Sauce or Fruit Compote on special occasions like Christmas , Thanksgiving , Valentine's Day and Children's Day . | [Combine the chocolate and milk in a microwave safe bowl and microwave on high for 30 seconds. Remove and mix well until no lumps remain., Strain the mixture using a sieve and keep aside., Combine the sugar and ¾ cup beaten whipped cream in a deep bowl and fold gently., Add the chocolate–milk mixture and fold gently., Add the vanilla essence and honey and fold gently., Pour equal quantities of the mixture into 4 individual bowls / glasses and refrigerate for atleast 1 to 2 hours or till the mousse sets., Top each bowl / glass with ¼ cup of whipped cream and garnish with chocolate and serve chilled., You can also melt the chocolate-milk mixture on a double boiler., Rich mint chocolate mousse, At step 5, instead of vanilla essence, add 2 tsp of peppermint essence, mix well and proceed as per the recipe.] | [Energy, 412 cal, Protein, 5.1 g, Carbohydrates, 34.4 g, Fiber, 0 g, Fat, 34.2 g, Cholesterol, 2 mg, Sodium, 22.1 mg] | chocolate-mousse-eggless-chocolate-mousse-35863r |
| rcp42158 | Chocolate Oatmeal Recipe | BreakFast | NA | [chocolate chips, quick cooking rolled oats, peanut butter, salt] | 5 mins | 0 mins | [Breakfast Cereals, Sweet Snacks, Kids After School, High Fiber Foods for Kids, Healthy Indian Breakfast, Healthy Breakfast Breakfast Cereals & Porridge, Oats and Steel Cut Oats] | 2Makes 2 servings | Indian | chocolate oatmeal recipe | healthy chocolate oats | 5 minute chocolate oatmeal | Indian style chocolate oatmeal | with 14 amazing images. chocolate oatmeal recipe | healthy chocolate oats | 5 minute chocolate oatmeal | Indian style chocolate oatmeal is a simple recipe served on the table using only 4 ingredients. Learn how to make healthy chocolate oats. To make chocolate oatmeal, combine the peanut butter and ¾ cup of hot water in a deep bowl and mix well using a whisk. Immediately, add the oats, chocolate chips and salt and mix well. Cover with a lid and keep aside for 5 minutes. Open the lid and serve immediately. Ready in a whizz, but irresistibly tasty, the 5 minute chocolate oatmeal is a snack that will bowl over young and old alike! A good dose of oats, perked up with peanut butter and chocolate chips, this is a completely no-fuss recipe with minimal ingredients. Peanut butter adds in healthy fats along with protein, which gives a satiety value. Peanuts are a very good source of vitamin B 1 too, a nutrient which is necessary for energy metabolism in the body. Use it in Indian style chocolate oatmeal to make a healthy replacement to fried snacks. Oats too are nourishing. The fibre in the oats helps to cleanse the system, while managing blood cholesterol levels. A small piece of dark chocolate is a wise pick rather than refined sugar. This is because dark chocolate has some antioxidants which can be beneficial. Thus healthy chocolate oats is a can be had as breakfast by heart patients and weight-watchers. However, we like most other recipes, moderation is the key for this recipe too! This Indian style chocolate oatmeal is a great after-school snack for kids. You can also try other oats recipes like Oats Lollipop. Tips for chocolate oatmeal. 1. Use a whisk to mix the peanut butter and hot water, as it ensures uniform mixing which is free of lumps. 2. Serving the dessert immediately is very important to avoid it from turning lumpy later. Enjoy chocolate oatmeal recipe | healthy chocolate oats | 5 minute chocolate oatmeal | Indian style chocolate oatmeal | with step by step photos. | [Combine the peanut butter and ¾ cup of hot water in a deep bowl and mix well using a whisk., Immediately, add the oats, chocolate chips and salt and mix well., Cover with a lid and keep aside for 5 minutes., Open the lid and serve immediately.] | [Energy, 307 cal, Protein, 4.7 g, Carbohydrates, 17 g, Fiber, 2 g, Fat, 27 g, Cholesterol, 55 mg, Sodium, 182.2 mg] | chocolate-oatmeal-recipe-42158r |
| rcp42969 | Chocolate Orange Mousse | NA | NA | [digestive biscuit, melted butter, fresh cream, chopped dark chocolate, orange rind, beaten whipped cream, orange rind, mint leaves] | 10 mins | 2 mins | [Mousse, Chocolates Desserts, Raksha - Bandhan, Christmas, Children's Day, Desserts for Entertaining, High Tea Party] | 2Makes 2 big glasses | NA | chocolate orange mousse recipe | quick chocolate orange mousse | orange chocolate mousse | with 20 amazing images. You only need few simple ingredients to make this quick chocolate orange mousse dessert that’s perfect for any occasion. Learn how to make chocolate orange mousse recipe | quick chocolate orange mousse | orange chocolate mousse | This chocolate orange mousse is incredibly rich, smooth and velvety and so easy to make. It’s a timeless decadent dessert that will satisfy all your chocolate cravings! Chocolate and orange are two flavours that combines well together, made into a mousse is a dessert you need to try. quick chocolate orange mousse is perfectly rich, creamy and is an easy dessert anyone can make. It only takes 15 minutes to prepare and it’s a great make-ahead dessert you can set in individual portions. Tips to make chocolate orange mousse: 1. We have used morde dark compound chocolate to make this mousse. 2. Make sure you do not whip cream till stiff peaks, we need soft whipped cream to make mousse. 3. Instead of digestive biscuits you can use marie biscuits also. Enjoy chocolate orange mousse recipe | quick chocolate orange mousse | orange chocolate mousse | with detailed step by step photos. | [To make chocolate orange mousse, in a mixer put digestive biscuits and blend to a smooth powder., Transfer into a bowl, add melted butter and mix well with a spoon., Put half the biscuit-butter mixture into 2 glasses and press it well. Keep aside., In a broad non-stick pan, add fresh cream and cook on a medium flame for 2 minutes., Switch off the flame, add the chocolate and mix very well till it is melted., Transfer to a bowl, cool slightly and add the orange zest., Add the beaten whipped cream and fold gently., Pour equal quantities into the prepared biscuit-butter mixture glass and refrigerate for atleast 30 minutes., Serve the chocolate orange mousse chilled garnished with orange rind and mint leaves.] | [Not Given] | chocolate-orange-mousse-42969r |
| rcp4745 | Chocolate Pancakes with Mango Yoghurt | Snacks | NA | [plain flour (maida), cornflour, cocoa powder, sugar, milk, melted butter, salt, fruit salt, yoghurt (dahi), cream, castor sugar, a few drops of vanilla essence, sugar, water, rum, mango, chopped, melted butter] | 5 mins. | 9 mins. | [Fruit Based Indian Desserts, Indian Sweet Pancakes / Crepes, Chocolate Dessert, Tava, Non-stick Pan, Quick Snacks / Quick Starters, Quick Indian Sweets] | 3Serves 3. | Indian | Chocolate and mango- what perfect partners!! In this wonderful dessert mango yoghurt compliments the yummy chocolate pancakes. | [Combine the plain flour, cornflour, cocoa powder, milk, salt, butter and ¼ cup of water. Mix very well until no lumps remain. Add the fruit salt and mix well., Grease a 125 mm. (5") diameter non-stick pan with a little butter., Pour 1 tablespoon of the batter to make a pancake of 50 mm. (2") in diameter., Turn over gently and cook till both sides are lightly browned., Repeat for the remaining batter to make 5 more pancakes, greasing the pan with butter when required., Whip the cream with the sugar and vanilla essence and keep aside, Beat the yoghurt well ensuring there are no lumps., Fold the whipped cream into the yoghurt and refrigerate., Place the pancake on a serving plate and sprinkle with a little soaking syrup on top., Spoon some of the yoghurt mixture on top., Place a few mango slices and top with one more pancake., Sprinkle some more sugar syrup on top and serve immediately., Repeat to make 2 more servings., Serve immediately.] | [Energy, 378 cal, Protein, 6 g, Carbohydrates, 58.4 g, Fiber, 3 g, Fat, 12.8 g, Cholesterol, 17.2 mg, Sodium, 65.2 mg] | chocolate-pancakes-with-mango-yoghurt-4745r |
| rcp39714 | Chocolate Pancakes with Whipped Cream and Nuts | NA | NA | [cocoa powder, plain flour (maida), cornflour, powdered sugar, milk, melted butter, salt, melted butter, whipped cream, chopped mixed nuts] | 15 mins | 3 mins | [Indian Sweet Pancakes / Crepes, Chocolate Dessert, No Bake Desserts, Mother's Day, Desserts for Entertaining, Non-stick Pan, Quick Indian Sweets] | 3Makes 3 servings | Indian | Bite into the nuts, lick the cream, savour the pancakes... this dessert has all that it takes to make a person happy! Chocolate-flavoured pancakes are arranged neatly with a topping of whipped cream and mixed nuts, so beautifully that the aesthetic presentation itself makes everybody drool. Use nothing but butter while preparing the pancakes, and serve the Chocolate Pancakes with Whipped Cream and Nuts fresh and pretty! | [Combine all the ingredients along with ¼ cup of water in a deep bowl and whisk well to make a smooth batter., Grease a 100 mm. (4") diameter non-stick pan using a little melted butter, pour ¼ cup of the batter on it and tilt the pan around quickly so that the batter coats the pan evenly., Cook the pancake on each side for 30 seconds approximately, using a little butter., Repeat with the remaining batter to make 2 more pancakes. Keep aside., Place a pancake on a serving plate, fold into a triangle and place 2 tbsp of beaten whipped cream over it., Sprinkle 1 tbsp of mixed nuts evenly over it., Repeat steps 1 and 2 to make 2 more servings., Serve immediately.] | [Energy, 360 cal, Protein, 5.8 g, Carbohydrates, 44.7 g, Fiber, 2.7 g, Fat, 18.1 g, Cholesterol, 11.8 mg, Sodium, 47.6 mg] | chocolate-pancakes-with-whipped-cream-and-nuts-39714r |
| rcp41917 | Chocolate Peanut Butter Milkshake | NA | NA | [chocolate ice cream, peanut butter, milk] | 5 mins | 0 mins | [Indian Milkshakes & Smoothies, Indian Chocolate Drinks, Mixer, Kids Calcium Rich Indian recipes] | 4Makes 4 glasses | Indian | If you love chocolate and peanut butter, then this is the milkshake for you as it brings both your favourites together in a flavoursome form! The nutty, salt-laced taste of peanut butter is a perfect match for cocoa, as we have seen in several forms ranging from chocolates to energy bars and cookies. The success of this duo reflects in the Chocolate Peanut Butter Milkshake too, and you are sure to enjoy it till the last drop! You can also try other milkshake recipes like the Oreo Milkshake and the Vanilla Milkshake . | [Combine all the ingredients in a mixer an blend till smooth., Refrigerate for atleast 30 minutes., Pour equal quantities of the milkshake into 4 individual glasses and serve.] | [Energy, 467 cal, Protein, 6.2 g, Carbohydrates, 20.4 g, Fiber, 0 g, Fat, 37.1 g, Cholesterol, 97.2 mg, Sodium, 287.4 mg] | chocolate-peanut-butter-milkshake-41917r |
| rcp22286 | Chocolate Pinwheels, Diabetic Friendly Chocolate Pinwheels | Snacks | NA | [low fat butter, cocoa powder, low-fat milk, sugar substitute, whole wheat bread, quick cooking rolled oats] | 5 mins | 5 mins | [Non-stick Pan, Quick Indian Sweets, Kids Brain Boosting, Diabetic Starters & Snacks, Diabetic Desserts] | 12Makes 12 pinwheels | Indian | Cocoa powder is a good substitute for high calorie chocolate sauce in these attractive pinwheels. Enjoy this scrumptious snack occasionally to satisfy your sweet tooth. Try to keep it for special occasions like a party and remember not to go overboard. For a variant you can try Orange Rum Cake , Soya Chocolate Pancakes with Strawberry Sauce or Date and Apple Kheer . | [Heat the butter in a deep non-stick pan, add the cocoa powder. Mix well and cook on a medium flame for 1 minute, while stirring continuously., Add the milk and sugar substitute, mix well and cook on a medium flame for another 3 to 4 minutes, while stirring continuously., Transfer it into a small bowl and keep aside., Remove the crust from the bread slices., Flatten each slice using a rolling pin., Spread 2 tsp of chocolate spread on each bread slice and sprinkle 1 tsp of oats evenly over it., Roll each slice like a swiss roll and cut it into 3 equal portions., Repeat steps 2 to 4 to make 9 more pinwheels., Serve immediately., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 15 cal, Protein, 0.5 g, Carbohydrates, 1.4 g, Fiber, 0.4 g, Fat, 1 g, Cholesterol, 2.5 mg, Sodium, 11.6 mg] | chocolate-pinwheels-diabetic-friendly-chocolate-pinwheels-22286r |
| rcp33632 | Chocolate Pudding with Fruit Fingers ( Finger Foods for Kids) | NA | NA | [cocoa powder, sugar, cornflour, milk, strawberries, apple, pear] | 7 mins | 7 mins | [Puddings, Cocktail Party, Pan, Indian Birthday Party Kids] | 4Makes 4 servings (4serving ) | Indian | Chocolate Pudding With Fruit Fingers is a simple recipe of bite sized fruits dipped in chocolate pudding , but is tempting and also a clever way to get a fussy kid to eat fruits. You can choose fruits of your choice and even cut them into small exciting shapes to lure your child. Adults too will love this delicious fruity chocolaty treat. Also do try other recipes like Oats Lollipop or Fudge Fingers. | [Combine cocoa powder, sugar, cornstarch, ¼ cup of milk in a mixing bowl and mix well. Keep aside., Boil the remaining ¾ cup of milk in a non-stick pan, add the prepared cocoa powder mixture to this slowly and cook on a slow flame, while stirring gently, till the mixture thickens (approx. 5 to 7 minutes)., Remove from the flame and allow it to cool., Serve warm or chilled with fruits.] | [Energy, 157 cal, Protein, 3.2 g, Carbohydrates, 25.5 g, Fiber, 4.4 g, Fat, 4 g, Cholesterol, 8 mg, Sodium, 26.9 mg] | chocolate-pudding-with-fruit-fingers--finger-foods-for-kids-33632r |
| rcp3323 | Chocolate Ricotta Torte | NA | NA | [condensed milk, self rising flour, cocoa powder, drinking chocolate, baking powder, baking soda, melted butter margarine, vanilla essence, cream cheese, powdered sugar, vanilla essence, fresh cream, chopped candied peel, chopped glace cherries, beaten whipped cream, icing sugar, coffee powder, water, brandy, coffee powder] | 15 mins | 25 mins | [Italian Desserts, Chocolate Dessert, Baked, Christmas, Children's Day, Desserts for Entertaining, Oven] | 1Makes 1 servings (8 piece ) | Italian | A favourite Italian dessert of a sinfully rich chocolate cake sandwiched with a fruity ricotta filling topped with coffee cream. "ricotta" is a fresh and creamy soft Italian cheese similar to cottage cheese, but with a sweeter flavour, ideal for savouries and desserts. I have used freshly made cream cheese instead of ricotta for this recipe which gives very good results. You may need to increase the quantity of cream for the filling if the cream cheese seems too dry. If you like, you can even add fresh fruits in the ricotta filling. You can also try other interesting chocolaty desserts like Chocolate Truffle Ice Cream , Sizzling Brownie or Chocolate Walnut Fudge . | [Sieve the flour, cocoa, chocolate powder, baking powder and soda bi-carb together., Mix the condensed milk, flour mixture, 100 ml. Of water, the vanilla essence and melted butter thoroughly., Pour the cake mixture into a greased and dusted 150 mm. Or 175 mm. (6" or 7") diameter tin., Bake in a pre-heated oven at 200°c (400°f) for 10 minutes. Then reduce the temperature to 180°c(360°f) and bake for a further 15 minutes., The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, take out from the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove the cake., Cool the cake., Transfer the cream cheese into a blender with the sugar and blend till is a smooth mixture., Add the vanilla essence, cream, candied peel and glazed cherries and mix well., Refrigerate till required., Combine the coffee powder and water in a clean bowl and mix well till the coffee dissolves., Add the remaining ingredients and mix gently. Keep refrigerated., Slice the cooled chocolate sponge into 2 equal halves horizontally., Place one half on a serving plate and sprinkle with half the brandy., Spread the ricotta filling mixture on top and sandwich it with the other slice of the chocolate sponge., Soak this half of the sponge with the remaining brandy., Cover the cake with the coffee cream topping and refrigerate for at least 2 hours before serving., Cut into wedges., Serve chilled.] | [Energy, 492 cal, Protein, 8.1 g, Carbohydrates, 45 g, Fiber, 0.3 g, Fat, 30.6 g, Cholesterol, 56.9 mg, Sodium, 363.1 mg] | chocolate-ricotta-torte-3323r |
| rcp1416 | Chocolate Sandesh | NA | Veg | [crumbled low fat paneer (cottage cheese), sugar substitute, cocoa powder, vanilla essence] | 10 mins | 0 mins | [Chocolate Dessert, Low Cal Sweets / Desserts, No Cooking Veg Indian, Refrigerator, Low Calorie Indian Sweets, Desserts] | 8Makes 8 sandesh | Indian | The Bengali favourite comes to you in an exclusive, chocolaty form! At only 39 calories per sandesh, the Chocolate Sandesh is a treat everybody can indulge in! This healthy twist is achieved by replacing high-fat dairy products with low-fat paneer, which not only retains the texture and flavour of authentic sandesh, but also makes it quick and easy to prepare. | [Combine the paneer and sugar substitute in a deep bowl and mix well., Add the cocoa powder and vanilla essence and mix well till the mixture becomes smooth., Divide the mixture into 8 equal portions and shape each portion into a round, flat 37mm. (½”) diameter circle., Refrigerate for at least 30 minutes and serve chilled.] | [Energy, 48 cal, Protein, 0.5 g, Carbohydrates, 7.5 g, Fiber, 0.2 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 59.5 mg] | chocolate-sandesh-1416r |
| rcp1368 | Chocolate Sauce ( Eggless Desserts) | NA | NA | [chopped chocolate, milk] | 5 mins | 1 mins | [Indian Dips / Sauces, No Bake Desserts, Microwave, Desserts for Entertaining, Microwave, Quick Indian Sweets, Quick Desserts] | Makes 0.25 cup (4 tbsp ) | Indian | This sauce is so tasty that you will feel like eating a cupful just like that! it is very easy to make and can be made in bulk and stored in the refrigerator. When you want use it in a recipe, just warm it in the microwave or a double boiler and use it. | [Combine the chocolate and the milk in a microwave-safe bowl and microwave on high for 30 seconds., Remove from the microwave and mix gently till no lumps remain. Use as required.] | [Energy, 102 cal, Protein, 2.3 g, Carbohydrates, 6.3 g, Fiber, 0 g, Fat, 10.4 g, Cholesterol, 1.2 mg, Sodium, 2.1 mg] | chocolate-sauce--eggless-desserts-1368r |
| rcp104 | Chocolate Sauce, Quick Homemade Chocolate Sauce Recipe | NA | NA | [fresh cream, chopped dark chocolate, butter] | 5 mins | 3 mins | [Indian Dips / Sauces, Basic Indian Dessert Recipes, Desserts for Entertaining, Indian Birthday Party, Non-stick Pan] | 2Makes 2 cups (28 tbsp ) | Indian | chocolate sauce recipe | Indian style chocolate sauce recipe | easy homemade chocolate sauce | with 20 amazing images. Indian style chocolate sauce recipe is one of the easiest sauce to make at home. Learn how to make 5 minute chocolate sauce. To make chocolate sauce, you just need 3 ingredients – cream, butter and dark chocolate. Heat the fresh cream for 2 to 3 minutes on a non stick pan. Remove from flame, add chocolate and butter and mix well to get a smooth sauce. It is that simple! When easy homemade chocolate sauce can be made within minutes at home using minimal ingredients, why should you buy it from the store. After all, there is nothing as pure and authentic as homemade stuff. Chocolate sauce is one of the handiest things to keep in your larder, as it lends itself to everything from ice-creams and puddings to pastries and milkshakes too. Some may even like to have a spoonful of just the easy homemade chocolate sauce too! Tips for easy homemade chocolate sauce. 1. If you are using refrigerated chocolate, remember to thaw it well. 2. Use only fresh cream and not homemade cream. 3. Ensure to continually mix the fresh cream, so that it doesn’t curdle. 4. Cook the fresh cream on a slow flame. If you cook it on a high flame the cream can start burning. 5. The butter gives the chocolate sauce a nice shine and smooth texture. Enjoy chocolate sauce recipe | Indian style chocolate sauce recipe | easy homemade chocolate sauce | 5 minute chocolate sauce. | [Heat the fresh cream in a broad non-stick pan and cook on a slow flame for 2 to 3 minutes, while stirring continuously., Remove from the flame, add the dark chocolate and butter and mix very well to get a smooth sauce., Store refrigerated and use as required.] | [Energy, 68 cal, Protein, 1.1 g, Carbohydrates, 3.2 g, Fiber, 0 g, Fat, 7.3 g, Cholesterol, 0.3 mg, Sodium, 3.7 mg] | chocolate-sauce-quick-homemade-chocolate-sauce-recipe-104r |
| rcp4997 | Chocolate Shells with Flavoured Cream | NA | NA | [dark chocolate, white chocolate, whipped fresh cream, coffee powder water] | 10 mins | 0 mins | [Chocolate Dessert, Sweet Recipes for Kids] | 30Makes 30 servings | NA | Chocolate shells with flavoured cream is a scrumptious recipe where delicately moulded chocolate shells are filled with flavoured rich creams. | [Place a bowl filled with chocolate on top of a double boiler. Once the chocolate starts melting, stir till it resembles a smooth sauce., Remove and pour on to a clean, dry marble surface or your kitchen platform., Cool the chocolate to room temperature [approx. 26°c (80°f)] using a pallet knife, so that no lumps remain., To test the temperature of the chocolate, touch it with the back of your finger. It should neither be hot nor cold to touch., Fill the depressions in the chocolate mould with melted chocolate, using a tablespoon. Tap gently on the kitchen platform so that no air gaps remain., Overturn the mould and tap it lightly so that all the excess chocolate gets poured out and thin chocolate shells are formed., Clean the upper surface of the chocolate mould using a palette knife or dough cutter across the upper surface. Refrigerate the shells for about 20 minutes., Upturn the mould and tap lightly to unmould the chocolates. Repeat using the white chocolate to make 15 white chocolate shells. Refrigerate till required., Mix half the cream with instant coffee mixture to make the coffee cream filing. Keep aside., Melt the leftover dark chocolate in a double boiler, cool and mix with the remaining whipped cream to make the chocolate cream filling. Keep aside., Fill the coffee cream in a piping bag fitted with a no. 5 star nozzle by placing it on an empty glass., Pipe the coffee cream into 15 shells. Repeat for the chocolate cream and the remaining shells.] | [Energy, 47 cal, Protein, 0.7 g, Carbohydrates, 3.3 g, Fiber, 0 g, Fat, 4.6 g, Cholesterol, 0 mg, Sodium, 1.6 mg] | chocolate-shells-with-flavoured-cream-4997r |
| rcp40557 | Chocolate Snowballs, No Bake Chocolate Coconut Snowballs | NA | NA | [chopped dark chocolate, crushed marie biscuits, dried cranberries raisins (kismis), crumbled chocolate sponge cake, milk, desiccated coconut] | 5 mins | 0 mins | [Chocolate Dessert, Raksha - Bandhan, Ganesh Chaturthi, Christmas, Mother's Day, Children's Day, Diwali Sweets Mithai] | 15Makes 15 snowballs | NA | chocolate snowballs recipe | Indian no bake chocolate coconut snowballs | double chocolate snowballs | with 17 amazing images. chocolate snowballs recipe | Indian no bake chocolate coconut snowballs | double chocolate snowballs is a quick dessert made in a jiffy without cooking. Learn how to make Indian no bake chocolate coconut snowballs. To make chocolate snowballs, melt the dark chocolate in a microwave safe bowl on high for 1 minute and mix well. Add the Marie biscuits, cranberries or raisins, chocolate sponge cake and milk and mix well. Divide the mixture into 15 equal portions and roll each portion into a round ball. Roll the chocolate balls in the desiccated coconut till they are evenly coated from all the sides. Serve immediately or refrigerate. The perfect dessert to celebrate the spirit of Christmas, double chocolate snowballs offer your palate sheer joy. A mix of Marie biscuits and crumbled chocolate sponge cake provide the snowballs a melt-in-the-mouth texture, while cranberries pose a tangy match to the intense dark chocolate flavour of this dessert. Rolling the Indian no bake chocolate coconut snowballs in desiccated coconut improves the texture and also gives the snowballs the attractive appearance that the name deserves. If you are not serving immediately, you can refrigerate it, and use for up to three days. In fact, refrigeration gives it a crunch, which you will thoroughly enjoy. Tips to make chocolaty snowballs. 1. You can use readymade sponge cake but we have used sponge cake using our recipe. Here is the link for Chocolate sponge cake. 2. The chocolaty snowballs will stay fresh at room temperature for a day and for 3 days when refrigerated in an air-tight container. 3. Dough should be soft but it should not stick to your palm while rolling into balls. Enjoy chocolate snowballs recipe | Indian no bake chocolate coconut snowballs | double chocolate snowballs | with step by step photos. | [To make chocolate snowballs, melt the dark chocolate in a microwave safe bowl on high for 1 minute and mix well., Add the marie biscuits, cranberries or raisins, chocolate sponge cake and milk and mix well., Divide the mixture into 15 equal portions and roll each portion into a round ball., Roll the chocolate balls in the dessicated coconut till they are evenly coated from all the sides., Serve the chocolate snowballs immediately or refrigerate., The chocolaty snowballs will stay fresh at room temperature for a day and for 3 days when refrigerated in an air-tight container.] | [Energy, 69 cal, Protein, 1.4 g, Carbohydrates, 6.5 g, Fiber, 0.1 g, Fat, 5.8 g, Cholesterol, 1.1 mg, Sodium, 6.8 mg] | chocolate-snowballs-no-bake-chocolate-coconut-snowballs-40557r |
| rcp2548 | Chocolate Soda | NA | NA | [cocoa powder, soda, vanilla ice-cream, milk, sugar] | 5 mins | 0 mins | [Indian Chocolate Drinks, Chocolate Dessert, Christmas, Children's Day, Indian Birthday Party, Sweet Recipes for Kids, Kids After School] | 4Makes 4 glasses | Indian | Have you ever wished for a fizzy drink with a chocolaty flavour? Well, here is one we invented for you! Perfect proportions of cocoa, milk, soda and ice-cream give you a super chocolaty, vanilla-tinged drink with the pleasant tingle of soda. Make sure the soda and milk are very chill, because you need to serve the Chocolate Soda immediately upon blending and cannot refrigerate after preparation. After a pizza or pasta treat Chocolate Soda will be a welcome after-treat with kids. | [Combine all the ingredients in a mixer and blend till smooth., Pour equal quantities of the drink into 4 individual glasses and serve immediately.] | [Energy, 205 cal, Protein, 4.2 g, Carbohydrates, 31.7 g, Fiber, 1.2 g, Fat, 6.6 g, Cholesterol, 8 mg, Sodium, 14 mg] | chocolate-soda-2548r |
| rcp40360 | Chocolate Sticks ( Tiffin Treats) | Snacks | NA | [dark milk chocolate, bread sticks, edible colorful sprinklers] | 5 mins | 1 mins | [Jain Snacks, School Time Snacks, Desserts for Entertaining, Indian Birthday Party, Microwave, Kids Tiffin Box, Sweet Recipes for Kids] | 12Makes 12 sticks | Jain | Here is a tasty and attractive snack that will make your kids just too happy! Chocolate Sticks, made by coating bread sticks with freshly-molten chocolate, is a delicacy that can be prepared and stored in an air-tight container, to be sent in your kids’ tiffin whenever you feel they deserve a treat. Just make sure you send a little extra, as their friends will want a bite too. Also pack Coleslaw with Khakhra ( Tiffin Treats) in a another tiffin for a perfect short break combo. | [Put the chocolate in a deep microwave safe bowl and microwave on high for 1 minute and mix well., Dip each bread stick half into the chocolate sauce and sprinkle the edible sprinklers evenly over it., Refrigerate for atleast 20 minutes or till the chocolate sets., Pack in an air-tight tiffin box.] | [Energy, 70 cal, Protein, 1.7 g, Carbohydrates, 8.9 g, Fiber, 0 g, Fat, 4 g, Cholesterol, 0 mg, Vitamin A, 9.4 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.3 mg, Vitamin C, 0 mg, Folic Acid, 0.6 mcg, Calcium, 7.2 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1.1 mg, Potassium, 65.8 mg, Zinc, 0.1 mg] | chocolate-sticks--tiffin-treats-40360r |
| rcp1918 | Chocolate Tiramisu Tart | NA | NA | [plain flour (maida), butter, milk, fresh cream, dark chocolate, cream cheese, beaten whipped cream, icing sugar, milk, coffee powder] | 30 mins | 20 mins | [Italian Desserts, Chocolate Dessert, High Tea Party] | 1Makes 1 servings | Italian | An adapted version of the classic italian dessert. | [Sieve the flour into a bowl., Rub the butter into the flour with your fingertips till it resembles bread crumbs., Gradually, add enough cold milk to make a firm dough. Refrigerate for 10 to 15 minutes., Lightly flour the rolling pin and the pastry board., Roll out the pastry to line a 150 mm. (6") diameter tart mould., Prick with a fork at regular intervals., Bake in a pre-heated oven at 230°c (450°f) for 10 to 15 minutes or till golden brown., Cool completely., Put the cream in saucepan and bring it to a boil., Remove from the fire, add the chocolate and mix well to get a smooth sauce., Keep aside., Whip the cream with the icing sugar till soft peaks form., Mix the cream cheese, milk chocolate and coffee together., Fold in the whipped cream., Spread the chocolate sauce over the prepared pastry base., Top with the coffee cream cheese mixture and refrigerate., Serve chilled.] | [Energy, 2828 cal, Protein, 55.9 g, Carbohydrates, 101.3 g, Fiber, 0.2 g, Fat, 249.3 g, Cholesterol, 527.9 mg, Sodium, 3153.7 mg] | chocolate-tiramisu-tart-1918r |
| rcp33920 | Chocolate Truffle ( Cakes and Pastries) | NA | NA | [dark chocolate, fresh cream] | 5 mins | 5 mins | [Basic Indian Dessert Recipes] | 2Makes 1.75 cups | Indian | This is just what you need to jazz up your cakes with a dark chocolaty topping. | [Heat the cream in a non-stick pan and bring it to boil., Remove from the flame, add the chocolate and mix well to get a smooth mixture., Cool to room temperature while whisking continuously. Use as required or shape them into small round balls., To make milk chocolate truffle, substitute dark chocolate with the same quantity of roughly chopped milk chocolate. The same applies for white chocolate.] | [Energy, 975 cal, Protein, 16 g, Carbohydrates, 44 g, Fiber, 0 g, Fat, 103.6 g, Cholesterol, 0 mg, Sodium, 44.1 mg] | chocolate-truffle--cakes-and-pastries-33920r |
| rcp41500 | Chocolate Truffle Cake, Cake Recipe, Eggless Chocolate Dessert | NA | NA | [cocoa powder, instant coffee powder, curds (dahi), oil, plain flour (maida), baking powder, baking soda, powdered sugar, salt, fresh cream, chopped dark chocolate, melted dark chocolate, sugar syrup, sliced strawberries, chocolate coated strawberries] | 15 mins | 3 mins | [Comfort Foods, Chocolate Dessert, Cakes, Indian style Eggless Cakes, Raksha - Bandhan, Christmas, Mother's Day] | 1Makes 1 cake | Indian | This recipe will give you the satisfaction of preparing a grand dessert all by yourself, right from start to end... from sponge to decoration! At the heart of this Chocolate Truffle Cake is a richly flavoured chocolate sponge with a hint of coffee flavour. This is sandwiched and coated with a creamy chocolate ganache, and topped with juicy chocolate-coated strawberries. Homemade chocolate decorations add to the charm of this Chocolate Truffle Cake. Depending on the occasion, you can make the decorations in various shapes and sizes. Don’t let the procedure overwhelm you. It is not actually that tough, and this video is there to guide you, so proceed confidently! Also do try other recipes like Mango Truffle Cake and Double Layered Chocolate Truffle Gateau . | [Combine the instant coffee powder and ¼ cup of warm water in a small bowl and mix well., Combine the curds, oil and coffee-water mixture in a deep bowl and mix well using a whisk. Keep aside., Sieve the plain flour, cocoa powder, baking powder, baking soda, sugar and salt in a deep bowl and mix well., Add the curd mixture and 2 tbsp of water and fold gently using a spatula., Pour the batter into a greased 175 mm. (7”) diameter tin lined with butter paper and dusted with plain flour., Tap it slightly to even out the mixture., Bake it in a preheated oven at 200°c (400°f) for 40 minutes. Keep aside to cool completely., Heat the fresh cream in a broad non-stick pan and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Switch off the flame, add the chocolate, wait for 2 minutes., Mix very well using a flat spoon, till the mixture is smooth., Keep aside to cool completely., Line a tray with butter paper and keep aside., Pour the melted chocolate in the piping bag, cut the tip of the bag (as per the thickness required), Pipe out different shapes and design, as per you likings on the butter paper., Refrigerate it for 30 minutes or till it sets., Peel it off the butter paper and refrigerate till use., Demould the cake on a flat surface and cut into two equal parts horizontally., Sprinkle a little the sugar syrup on the inner side of both the cake halves., Spread little chocolate ganache on the lower half and spread it evenly using a palette knife., Sandwich with the other halve of the cake, with the soaked part facing upwards and press it lightly., Spread the remaining ganache evenly on top and at the sides of the cake with the help of a palette knife, to cover the cake., Decorate the strawberry slices on the sides, place the chocolate coated strawberries over the cake and finally place the prepared chocolate decoration over it., Serve immediately or refrigerate till use., To make the sugar syrup, combine ? cup of sugar and ¼ cup of water in a broad non-stick pan and cook on a medium flame for 2 to 3 minutes.] | [Energy, 5398 cal, Protein, 83.9 g, Carbohydrates, 428.9 g, Fiber, 8.3 g, Fat, 463.2 g, Cholesterol, 0 mg, Vitamin A, 2821.5 mcg, Vitamin B1, 1.5 mg, Vitamin B2, 0.4 mg, Vitamin B3, 10.5 mg, Vitamin C, 47.6 mg, Folic Acid, 66.3 mcg, Calcium, 907.2 mg, Iron, 42.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 152.2 mg, Potassium, 5177.6 mg, Zinc, 1.4 mg] | chocolate-truffle-cake-cake-recipe-eggless-chocolate-dessert-41500r |
| rcp1923 | Chocolate Truffle Ice Cream | NA | NA | [chopped dark chocolate, cornflour, milk, castor sugar, fresh cream] | 5 mins | 6 mins | [Comfort Foods, Chocolate Dessert, Indian Ice Creams, Chocolate Dessert Ice Cream, Desserts for Entertaining, Refrigerator, Sweet Recipes for Kids] | 4Makes 4 servings | Indian | What can be more ideal for a special day than some homemade Chocolate Truffle Ice-cream. A creamy delight made with dark chocolate and fresh cream, the Chocolate Truffle Ice-creams will tap awake the child in every adult. Despite being a rich and lovable delight, it also has a mature dark chocolate flavour that even adults will love. To make it even more enjoyable, throw in some chocolate chips too. | [Combine the cornflour and 2 tablespoons of cold water in bowl, mix well and keep aside., Heat 2 tablespoons of water in a broad non-stick pan and bring to a boil. Remove from the fire, add the dark chocolate and mix well to get a smooth sauce. Keep aside., Heat the milk in a deep non-stick pan for 2 to 3 minutes., Add the cornflour-water mixture, castor sugar, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Remove from the heat and allow it to cool completely., Once cooled, add the fresh cream and melted chocolate mixture and mix very well using a whisk., Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set., Pour the mixture into a mixer and blend till smooth., Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set., Thaw the ice-cream for 2 t o3 minutes and then scoop and serve immediately.] | [Energy, 314 cal, Protein, 5.2 g, Carbohydrates, 22.1 g, Fiber, 0.2 g, Fat, 25 g, Cholesterol, 8 mg, Sodium, 23.3 mg] | chocolate-truffle-ice-cream-1923r |
| rcp1852 | Chocolate Truffle Sauce | NA | NA | [chopped dark chocolate, cream] | 5 mins | 3 mins | [Indian Dips / Sauces, Basic Indian Dessert Recipes, Children's Day, Indian Birthday Party] | 2Makes 1.5 cups (21 tbsp ) | Indian | Made with dark chocolate and milk, the chocolate truffle sauce has a deep taste and rich texture that makes it a perfect topping for puddings , ice-creams , shakes and cakes . With a flavour that kids love so much, there is no end to the uses that chocolate truffle sauce can be put to. You can even lace a healthy cup of yoghurt with this sauce to make a tasty treat for young ones! | [Heat the fresh cream in a broad non-stick pan and boil on a medium flame for 2 to 3 minutes., Switch off the flame add the chocolate and mix very well till smooth., Allow it to cool completely., Use as required., Chocolate truffle sauce can be made in advance and stored refrigerated.] | [Energy, 81 cal, Protein, 1.3 g, Carbohydrates, 3.7 g, Fiber, 0 g, Fat, 8.6 g, Cholesterol, 0 mg, Sodium, 3.7 mg] | chocolate-truffle-sauce-1852r |
| rcp36095 | Chocolate Waffle Cones with Candies | NA | Veg | [waffle cones, grated dark chocolate, marshmallows chocolate chips] | 15 mins | 5 mins | [Chocolate Dessert, Lollies / Candies, No Cooking Veg Indian, Sweet Recipes for Kids, Indian Birthday Party Kids] | 12Makes 12 cones | Indian | A little twist to normal waffle cones make a colourful sweet treat for the kids and the old can relive their childhood. Top of the waffle cones are dipped in chocolate and filled with assorted candies. Great to serve for kids birthday parties. Ordinary ice-cream cones can be used instead of waffle cones. | [Heat a non-stick pan, add the chocolate and melt on a slow flame., Remove from the flame, cool completely by stirring continuously, making sure that no lumps remain., Coat the top of the waffle cones with the chocolate and refrigerate the cones for 10 minutes, till the chocolate sets., Just before serving, fill each cone with candies and serve immediately.] | [Energy, 248 cal, Protein, 5.2 g, Carbohydrates, 15.8 g, Fiber, 0 g, Fat, 26.4 g, Cholesterol, 0 mg, Sodium, 1.8 mg] | chocolate-waffle-cones-with-candies-36095r |
| rcp2074 | Chocolate- Vanilla and Orange Sandesh | NA | Veg | [sandesh, cocoa powder, vanilla essence, orange crush] | 10 mins | 0 mins | [Bengali Sweets, Chenna, Chocolate Dessert, Diwali, Diwali Sweets Mithai, Gluten Free Veg Indian, Gluten Free Indian Desserts] | 10Makes 10 sandesh | Bengali | Using just two ingredients, chenna and sugar, Sandesh a very popular Bengali delicacy is made. If you get the texture of chenna correctly, then you won't have a tough time make these Sandesh. We have created an unusually flavored Sandesh using orange squash, vanilla essence and cocoa powder. After rolling the Sandesh, refrigerate for at least 4 to 5 hours and cut it with a sharp knife so, it doesn't crumble. Also try these recipes Apple Sandesh or Pineapple Sandesh, Paneer Mithai with Pineapple | [Divide the sandesh into 3 equal portions., To one portion, add the cocoa powder and mix well. To the second sandesh portion, add the vanilla essence and mix well. Combine the third sandesh portion with the orange crush and mix well. Keep aside., Roll the vanilla sandesh on a plastic sheet into a 175mm (7”) circle with the help of your hands. Keep aside, Roll the chocolate sandesh on a plastic sheet into a 175mm (7”) circle with the help of your hands. Keep aside., Place the chocolate sandesh circle over the vanilla sandesh, keeping the bottom plastic intact., Roll the orange sandesh into a 175mm (7”) long cylinder. Place the orange sandesh cylinder roll on one side of the vanilla chocolate circle., Roll it very tightly with the help of the plastic sheet starting from the end where the orange sandesh cylinder is placed while pressing each time while rolling and seal the edges completely., Cover this sandesh with the same plastic film and refrigerate for 4 to 5 hours., Remove the plastic film gently and cut the sandesh into 10 equal pieces., Serve chilled.] | [Energy, 153 cal, Protein, 4.2 g, Carbohydrates, 14.8 g, Fiber, 0.2 g, Fat, 6.3 g, Cholesterol, 15.4 mg, Sodium, 18.3 mg] | chocolate--vanilla-and-orange-sandesh-2074r |
| rcp4714 | Chocolaty Balls | NA | NA | [dark chocolate, cream, crumbled chocolate sponge cake, chocolate vermicelli] | 5 mins | 1 mins | [Quick Recipe, Chocolate Dessert, Christmas, Children's Day, Quick Indian Sweets, Quick Desserts, Finger Foods for Babies, Toddlers and Kids] | 9Makes 9 balls | Indian | Deep dark chocolate and playful chocolate sponge mingle with fresh cream to form luscious Chocolate Balls, which when coated with crispy chocolate vermicelli, result in a dessert that will turn even an ordinary event into an extraordinary one! | [Heat the fresh cream in a broad non-stick pan for 1 minute, while stirring continuously., Switch off the flame, add the chocolate and mix well till the chocolate has melted and mixture is smooth. Allow it to cool for 2 minutes., Transfer the mixture into a deep bowl, add the chocolate sponge and mix well. Refrigerate for 15 minutes., Divide the mixture into 9 equal portions and roll each portion into a round ball and again refrigerate for 15 minutes., Roll the balls in the chocolate vermicelli till they are coated evenly from all the sides and refrigerate for at least 1 hour., Serve chilled. **Handy tip: Can be stored for 1 to 2 days refrigerated.] | [Energy, 139 cal, Protein, 2.5 g, Carbohydrates, 9.1 g, Fiber, 0 g, Fat, 13.2 g, Cholesterol, 1.8 mg, Sodium, 14.7 mg] | chocolaty-balls-4714r |
| rcp4708 | Chocolaty Biscuit Cake | NA | NA | [Nice biscuits, chopped dark chocolate, fresh cream, water, orange squash, powdered sugar, beaten whipped cream, chocolate vermicelli] | 10 mins | 0 mins | [eggless Biscuits, Chocolate Dessert, Cakes, Chocolates Desserts, Indian style Eggless Cakes, Valentines Day Indian recipes, Desserts for Entertaining] | 1Makes 1 servings | Indian | Forgot a special occasion, guests arrived suddenly at dinner time, kid or spouse back home with some good news, or are you simply in a great mood? Well, you do not have to hesitate to celebrate, when you know how to prepare a grand dessert in less than 10 minutes! Here is a delicious Chocolaty Biscuit Cake made with Nice biscuits topped with an instant chocolate truffle. Take some time to garnish the preparation as elaborately as you wish, to make this wonderful dessert appear all the more extraordinary. | [Heat the fresh cream in a broad non-stick pan on a medium flame for 1 minute, while stirring continuously., Switch off the flame, add the dark chocolate and mix well till the mixture is smooth. Keep aside to cool for 2 minutes., Dip 4 nice biscuits one by one in the soaking syrup and arrange them vertically on a flat serving plate with 2 biscuits each in 2 rows one below the other so as to form a rectangle., Spread 1 tsp of the chocolate truffle evenly over each biscuit., Repeat steps 1 and 2 to make 2 more layers of biscuits and chocolate truffle on top., Garnish with swirls of beaten whipped cream and chocolate vermicelli and refrigerate for 1 hour or till it sets., Serve chilled.] | [Energy, 616 cal, Protein, 9 g, Carbohydrates, 74.9 g, Fiber, 0 g, Fat, 40.3 g, Cholesterol, 0 mg, Sodium, 11.7 mg] | chocolaty-biscuit-cake-4708r |
| rcp1748 | Chocolaty Strawberry Yoghurt Fantasy | NA | NA | [strawberries, powdered sugar, curds (dahi), fresh cream, chocolate] | 10 mins | 0 mins | [Christmas, Desserts for Entertaining, Quick Indian Sweets, Sweet Recipes for Kids] | 2Makes 2 glasses | Indian | A luscious dessert that you can quickly whip up when strawberries are in season. Colourful and juicy strawberry-blended yoghurt cream sandwiched between chocolaty biscuit layers, the chocolaty strawberry yoghurt fantasy is a brilliant treat that everybody will love. " it is also made with easily available ingredients and won’t send you on a wild goose chase—all the more reason for you to like this recipe! | [Combine all the ingredients in a bowl and mix well., Divide the mixture into 2 equal portions and keep aside., Combine the coarsely crushed biscuits and chocolate sauce in a bowl and mix well., Divide into 4 equal portions and keep aside., Put 1 portion of the chocolaty- biscuit mixture at the bottom of a glass, pour 1 portion of the strawberry yoghurt and finally top with 1 more portion of the chocolaty- biscuit mixture., Repeat step 1 to make 1 more glass., Refrigerate for atleast 1 hour and serve chilled.] | [Not Given] | chocolaty-strawberry-yoghurt-fantasy-1748r |
| rcp4250 | Chola Dal Dhoklas ( Home Remedies Recipe) | Snacks | NA | [chola dal (split cow peas), chopped spinach (palak), chopped fenugreek (methi), ginger-green chilli paste, asafoetida (hing), fruit salt, salt, oil] | 10 mins | 15 mins | [Healthy Indian Recipes, Iron Rich Indian recipes, Healthy Quick Snack Ideas, Iron Rich Indian Breakfast, Iron Rich Indian Starters & Snacks] | 10Makes 4 to 16 servings | Indian | Dhoklas are a favourite gujarati snack. Dhoklas are usually made with ground and fermented pulses and are steamed. As they are steamed, they are healthier than most other snacks. The addition of spinach and fenugreek enriches this recipe with vitamin a (that aids in healthy vision) and iron (that is responsible for blood formation). These quick and easy to make dhoklas are best enjoyed as a breakfast dish or even for a late afternoon snack. They are quicker to make as instead of fermenting the batter overnight, i have used fruit salt for this purpose. Serve hot, with low calorie green chutney. | [Wash and drain the dal and place it in a blender., Add the spinach, fenugreek leaves and green chilli-ginger paste and grind to a paste, adding a little water if required., Add the asafoetida and salt and mix well., Grease a 150 mm. (6") diameter dhokla plate and keep aside., Add the fruit salt, sprinkle a little water over and mix gently., Pour into the greased thali and steam for 8 to 10 minutes or till a skewer inserted comes out clean., Serve hot, with low calorie green chutney.] | [Energy, 40 cal, Protein, 2.9 g, Carbohydrates, 6.3 g, Fiber, 2 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 5.7 mg] | chola-dal-dhoklas--home-remedies-recipe-4250r |
| rcp33005 | Chola Dal Panki | Snacks | NA | [chola dal (split cow peas), chopped spinach (palak), ginger-green chilli paste, oil, asafoetida (hing), salt, banana leaves (kele ka patta), oil, healthy green chutney] | 10 mins | 15 mins | [Gujarati Farsans, Indian Snacks for Entertaining, Indian Steamed Snacks, Evening Tea Snacks, Indian Party, High Tea Party, Indian Party Starters] | 15Makes 15 pankis | Gujarati | chola dal panki recipe | Gujarati lentil pancake in a banana leaf | healthy chola dal pancake | with 30 amazing images. chola dal panki is a variation of Gujarati corn panki. Learn to make Gujarati lentil pancakes on a banana leaf. chola dal panki, this popular Gujarati snack snack has been tweaked by using chola dal instead of rice flour to increase the protein, iron and fibre content. Adding palak gives a nice green colour to chola dal panki and also enhances the fibre, folic acid and vitamin A content, all of which make this dish light and filling too. Do try other low calorie snacks like Moong Dal Dahi Vada, Cauliflower and Oats Tikki, Whole Wheat Vegetable Tartlets and Methi and Moong Sprouts Wrap. chola dal panki is rich in Folic Acid, Phosphorus, Fiber, Thiamine and Magnesium. With only 59 calories per chola dal panki, this is a great weight loss snack to have. Serve chola dal panki with green chutney or coconut chutney. Enjoy chola dal panki recipe | Gujarati lentil pancake in a banana leaf | healthy chola dal pancake | with step by step photos. | [To make chola dal panki, combine the chola dal, spinach leaves and ½ cup of water in a mixer and blend till smooth., Transfer the mixture into a bowl, add the ginger-green chilli paste, oil, asafoetida and salt and mix well., Apply a little oil on one side of each banana leaf., Place 2 greased banana leaves on a flat surface with the greased side facing upwards., Pour 11/2 tbsp of the batter on one banana leaf and cover with the other greased banana leaf with the greased side facing downwards., Press it gently to spread the batter evenly to make a thin layer., Heat a non-stick tava (griddle) and cook the panki on both sides till light brown spots appear on the banana leaves and the panki in-between peels off the banana leaves easily., Repeat steps 4 to 7 to make 14 more pankis., Serve chola dal panki immediately with healthy green chutney.] | [Energy, 59 cal, Protein, 3.7 g, Carbohydrates, 8.3 g, Fiber, 2.5 g, Fat, 1.2 g, Cholesterol, 0 mg, Sodium, 4.9 mg] | chola-dal-panki-33005r |
| rcp569 | Chola Dal Pudla | BreakFast | Vegan | [chola dal (split cow peas), chopped fenugreek leaves (methi), ginger-green chilli paste, asafoetida (hing), garlic (lehsun) paste, salt, oil, healthy green chutney] | 5 mins | 20 mins | [Gujarati Farsans, Breakfast Chillas, Indian Pancakes, Tava, Snack Recipes for Kids, Indian Healthy Veg Snack, Vegan, Senior Citizen] | 8Makes 8 pudlas | Gujarati | chola dal pudla recipe | split cow peas methi pancakes | healthy Gujarati dal methi pancakes | with 25 images. chola dal pudla is a popular Gujarati snack. Learn how to make healthy dal methi pancakes. A traditional Gujarati dish, chola dal pudla is a scrumptious pancake made of a batter of soaked and ground chola dal fortified with chopped fenugreek leaves and other common flavour enhancing ingredients. You will find these succulent, crisp chola dal pudlas to be filling and tasty, even better than the quick-fix versions made using besan. Chola dal used in dal methi pancake is an excellent source of potassium and also rich in soluble fibre which helps to eliminate cholesterol from the body, thus protecting the heart. chola dal pudla is rich in Phosphorus, Magnesium, Folic Acid and Protein. Enjoy chola dal pudla recipe | split cow peas methi pancakes | healthy Gujarati dal methi pancakes | with step by step photos. | [To make chola dal pudla soak the chola dal in enough warm water in a deep bowl for 3 hours. Drain, and blend in a mixer to a coarse paste using 1/2 cup of water., Transfer the paste into a bowl, add methi, ginger green chilli paste, hing, garlic paste and salt., Add 1/4 cup of water and mix well to make a batter of dropping consistency., Heat a non-stick tava (griddle)., Pour a ladleful of the batter on the tava (griddle) and spread in a circular motion to make a 125 mm. (5”) diameter circle., Cook on a medium flame, using ¼ tsp of oil, till it turns golden brown in colour from both the sides., Repeat steps 5 and 6 to make 7 more pudlas., Serve chola dal pudla immediately with healthy green chutney.] | [Energy, 163 cal, Protein, 6.9 g, Carbohydrates, 15.5 g, Fiber, 4.6 g, Fat, 8.2 g, Cholesterol, 0 mg, Sodium, 7.3 mg] | chola-dal-pudla-569r |
| rcp145 | Chola Methi Dhokla | Snacks | NA | [chola dal (split cow peas), chopped fenugreek (methi), green chilli paste, salt, fruit salt] | 5 mins | 15 mins | [Gujarati Farsans, Gujarati Breakfast, Quick breakfast, Jain Breakfast, Breakfast Dhokla, Indian Snacks for Entertaining, Evening Tea Snacks] | 2Makes 2 servings | Gujarati | A wholesome and tasty snack, which can be served for breakfast too, the Chola Methi Dhokla is a real gem from Indian cuisine. It is healthy and filling, and has an awesome flavour thanks to the magic of fenugreek leaves. At the same time, it is also quite easy to make, so it can be made quickly for breakfast if you make the batter the previous night itself and keep it ready. Moreover, any dhokla with its soft texture and pleasant taste is sure to be loved by the whole family, right from children to elders, so you will not have trouble at the table! So, go ahead and try the Chola Methi Dhokla right away, and also try other dhoklas like the Khatta Dhokla or Moong Dal Dhokla | [Combine the chola dal and enough water in a deep bowl for 8 hours and drain well., Blend in a mixer along with ½ cup of water till smooth., Transfer the mixture into a deep bowl, add all the ingredients, except the fruit salt and mix well., Just before steaming the dhoklas, add the fruit salt and 2 tsp of water and mix gently., Pour the batter into a greased 175 mm. (7”) diameter thali and shake the thali clockwise to spread it evenly and steam in a steamer for 12 minutes or till the dhoklas are cooked., Cut into square or diamond shaped equal pieces using a sharp knife., Serve immediately with green chutney.] | [Energy, 186 cal, Protein, 13.9 g, Carbohydrates, 31 g, Fiber, 9.4 g, Fat, 0.6 g, Cholesterol, 0 mg, Sodium, 15.9 mg] | chola-methi-dhokla-145r |
| rcp2810 | Chole Bhature | Snacks | NA | [kabuli chana (white chick peas), tea bags tea powder (chai ki patti), oil, cumin seeds (jeera), chopped onions, chopped ginger (adrak), chopped garlic (lehsun), chole masala, chilli powder, dried mango powder (amchur), turmeric powder (haldi), coriander (dhania) powder, cumin seeds (jeera) powder, salt, plain flour (maida), boiled peeled and grated potatoes, curd (dahi), oil, salt, oil, sliced onions, lemon wedges] | 20 mins | 40 mins | [Punjabi Sabzis, Dinner, Non-stick Pan, Kitty Party Snacks, North Indian Dinner, Monsoon Snacks, Evening Snacks] | 4Makes 4 servings | Punjabi | chole bhature | Punjabi chole bhature | with 29 amazing images My earliest memories of Chole Bhature is of the one I ate at a popular eatery in Mumbai Known as "Cream Centre". On enquiring, I was told that the chick peas and spices were simmered together for hours resulting in a dish that a large number of Mumbaites relish even today! My version of chole is however, ready in minutes and is as delicious. I have also added powder, which impart a dark brown colour to the chick peas which usually comes from simmering chick peas in an iron pot. I enjoy eating hot chole with tikkis, bhaturas, kulcha or simply topped on a slice of bread. Crisp, yet spongy bhaturas are used to mop up the chole. Traditionally bhatura dough was made using leavening agents like soda, curds and leaving it for hours to ferment before they could be rolled out and deep fried. This recipe of bhature is one that uses mashed potatoes to soften up the bhaturas. Moreover, also these bhaturas do not turn rubbery and chewy when they are eaten cold. Enjoy other Punjabi Subzis like Shalgam ki Subzi, Aloo Mutter Korma, Sarson ka Saag, Kathal ki Subzi. Enjoy how to make chole bhature | Punjabi chole bhature with detailed step by step photos below. | [Combine the kabuli chana, salt, tea leaf tied in muslin cloth and enough water in a pressure cooker and pressure cook for 3 whistles., Allow the steam to escape before opening the lid. Remove the tea powder tied in muslin cloth and drain the kabuli chana. Keep aside., Heat the oil in a deep non-stick pan and add the cumin seeds. Sauté on a medium flame for 30 seconds., Add the onions, ginger and garlic and sauté on a medium flame for 1 to 2 minute or till the onions turn translucent., Add the chole masala, chilli powder, dried mango powder, turmeric powder, coriander powder, cumin seeds powder, salt and 1 cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the kabuli chana, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Mash the kabuli chana once lightly with a help of a masher. Switch off the flame, keep aside., Combine the flour, potatoes, curd, oil and salt and knead to make a soft dough using enough water., Cover the dough with a wet muslin cloth and rest the dough for 20 minutes., Divide the dough into 8 equal portions and roll each portion into a 150 mm. (6”) diameter circle using a little plain flour for rolling., Heat the oil in a deep non-stick pan and deep-fry the bhatures, one at a time, till they turn golden brown in colour from both sides., Serve hot bhatures immediately with the chole, sliced onion and lemon wedges., While frying the bhature, press the centre lightly with a frying spoon so as to help it to puff up., Chole masala is a blend of spices which is readily available at most grocery stores.] | [Energy, 427 cal, Protein, 10.8 g, Carbohydrates, 50.3 g, Fiber, 12 g, Fat, 20.1 g, Cholesterol, 1.5 mg, Sodium, 16.2 mg] | chole-bhature-2810r |
| rcp42667 | Chole Masala Powder , How To Make Chole Masala Powder | NA | NA | [whole dry kashmiri red chilli, cinnamon (dalchini), black cardamom (badi elaichi), bayleaves (tejpatta), cumin seeds (jeera), caraway seeds (shahjeera), coriander (dhania) seeds, fennel seeds (saunf), carom seeds (ajwain), cloves (laung / lavang), pomegranate seeds (anardana), black peppercorns (kalimirch), grated nutmeg (jaiphal), dried ginger (soonth) powder, mace (javantri) powder, dried mango powder (amchur), asafoetida (hing), black salt (sanchal), salt] | 10 mins | 7 mins | [Punjabi, Mixer, Non-stick Pan] | 1Makes 1 cup | Punjabi | chole masala powder recipe | homemade chole masala powder | with 22 amazing images. There is joy, freshness in making your own chole masala powder recipe. The aroma and flavour you get from homemade chole masala powder beats the chole masala powder packet you buy from the store. Indeed, a freshly-ground batch of chole masala powder will beat any commercial brand hands down. This is because homemade chole masala powder is pure, free of adulteration, fresh and made with love! They have a strong aroma and intense flavour, and just a sprinkling is enough to boost your dish. This recipe shows you how to make the perfect Dry Chole Masala Powder at home. You can make a small or medium batch, depending on how frequently you use it. We have pan roasted the ingredients in chole masala powder, because that is the fastest and most convenient way. However, if you have time, you can toast the ingredients in the oven, or sun dry them for two days. Also, take care to sort the ingredients carefully to remove impurities like small stones, dirt and husk. We have started by dry roasting kashmiri red chilies, cinnamon black cardamom and bay leaves and set aside. further, in the same pan, we have add the cumin seeds, caraway seeds, coriander seeds, fennel seeds, carom seeds, cloves, pomegranate seeds and black peppercorns. Dry roast them on a medium flame for 2 minutes or till they change their color. Transfer to a plate and keep aside to cool. Mix together all the dry roasted ingredients and blend in a mixer till smooth. Put mixture in a bowl and add the nutmeg, dried mango powder, mace powder, asafoetida, black salt and salt. Mix well, cool and store chole masala powder in an air-tight container. We suggest you follow the chole masala powder recipe exactly because a little more less of any ingredient tends to change the flavour. In fact, we learnt this the tough way – on our first attempt we added more of dalchini and the flavour was too overpowering. Now we got it perfectly right – and so will you! When mixed with kabuli chana (chick peas) to make the ever popular North Indian Chole Bhature or for other innovative dishes like Chole Samosa Chaat , Chole Tikki Chaat , this homemade chole masala powder recipe will add the punch required to make the dish a sure hit! The next time you can even try making Garam Masala at home to help you create an array of Indian foods. Enjoy how to make chole masala powder recipe | homemade chole masala powder | with detailed step by step photos below. | [To make the chole masala powder, take a broad non-stick pan and add the kashmiri dry red chillies to it. The stem of the chillies should be removed and they should be cut into 2 pieces horizontally., Now, add the cinnamon, black cardamom and bayleaves. Dry roast them on a medium flame for 4 to 5 minutes or till they turn aromatic. Transfer to a plate and let them cool., In the same non-stick pan, add the cumin seeds, caraway seeds, coriander seeds, fennel seeds, carom seeds, cloves, pomegranate seeds and black peppercorns. Dry roast them on a medium flame for 2 minutes or till they change their color. Transfer to a plate and keep aside to cool., Mix together all the dry roasted ingredients and blend in a mixer till smooth., Put mixture in a bowl and add the nutmeg, dried mango powder, mace powder, asafoetida, black salt and salt., Mix well with your fingertips for 1 to 2 minutes., Store the chole masala powder in an air-tight container and use as required.] | [Not Given] | chole-masala-powder--how-to-make-chole-masala-powder-42667r |
| rcp40414 | Chole Samosa Chaat | Snacks | NA | [boiled kabuli chana (white chick peas), oil, garlic (lehsun) paste, ginger (adrak) paste, chopped tomatoes, green chilli paste, chole masala, black salt (sanchal), chilli powder, dried mango powder (amchur), salt, samosas, khajur imli ki chutney, green chutney, red garlic chutney, chopped onions, sev, chopped coriander (dhania)] | 20 mins | 9 mins | [Course, Indian snacks with little planning, Chaat, Raksha - Bandhan, Indian Party, Non-stick Pan, Kitty Party Chaat] | 4Makes 4 plates (4 plate ) | Indian | chole samosa chaat recipe | Delhi roadside chole samosa chaat | samosa chaat with chole | with 30 amazing images. chole samosa chaat recipe is a famous Delhi roadside chole samosa chaat. We show you how to make the chole and then how to go about making the chole samosa chaat. What happens when two super stars act together in a movie? Well, the Chole Samosa Chaat creates a similar effect because both chole and samose are hot favourites with almost all Indians. When the two are combined and topped with myriad exciting ingredients like tangy chutneys, crunchy onions and crisp sev, the resulting chaat is totally irresistible. This mouth-watering chole samosa chaat is an ever-popular roadside treat in Delhi, and you can find several vendors equipped with large, flat kadhais where the chole keeps simmering, ready to accompany crisp samose with snazzy toppings. Notes on chole samosa chaat. 1. Instead of chole, you can also make the samosa chaat using ragda. You can prepare the chole and the samose in advance, but remember to assemble the chole samosa chaat just before serving. You can also try a variety of samosa recipes from our collection like Pyaz Ke Samose, Chinese Samosa, Hariyali Samosa, Spicy Rice Samosa and Mini Spinach and Cheese Samosa. Learn how to make chole samosa chaat recipe | Delhi roadside chole samosa chaat | samosa chaat with chole | with detailed step by step photos and video below. | [Heat the oil in a deep non-stick pan, add the garlic paste, ginger paste and sauté on a medium flame for a few seconds., Add the tomatoes, mix well and cook on a medium flame for 4 to 5 minutes or till the tomatoes turn soft and mushy, while stirring occasionally., Add the green chilli paste, chole masala, black salt, chilli powder, dried mango powder, little salt and approx. 2 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the chick peas and ¼ cup water, mix well and cook on a medium flame for 1 to 2 minutes while mashing it lightly using a potato masher., Divide the chole into 4 equal portions and keep aside., To make chole samosa chaat, take 1 samosa, roughly break it into small pieces and place in a bowl., Put a portion of the prepared chole evenly over it., Pour 1 tbsp khajur imli ki chutney, 1½ tsp green chutney, ½ tsp red garlic chutney, 1 tbsp of onions and 1 tbsp of sev evenly over it., Finally sprinkle the coriander evenly on it., Repeat steps 1 to 4 to make 3 more plates of chole samosa chaat., Serve the chole samosa chaat immediately.] | [Energy, 431 cal, Protein, 11.7 g, Carbohydrates, 48.7 g, Fiber, 15.5 g, Fat, 21 g, Cholesterol, 0 mg, Sodium, 27.8 mg] | chole-samosa-chaat-40414r |
| rcp1098 | Chole Tikki Chaat | Snacks | NA | [cooked kabuli chana (white chick peas), oil, chopped onions, coriander-cumin seeds (dhania-jeera) powder, chilli powder, dried mango powder (amchur), garam masala, tomato ketchup, salt, boiled and peeled potato cubes, boiled green peas, oil, cumin seeds (jeera), nigella seeds (kalonji), chopped green chillies, chopped coriander (dhania), cornflour, salt, dried mango powder (amchur), oil, whisked fresh curd (dahi), green chutney, sweet chutney, nylon sev] | 20 mins | 12 mins | [Course, Mumbai Street Food, Comfort Foods, Indian snacks with little planning, Indian Snacks for Entertaining, Evening Tea Snacks, Tikki Recipes, Collection of Tikki] | 4Makes 4 servings | Indian | chole tikki chaat recipe | aloo tikki chole | Punjabi chole tikki chaat | Indian street food chole tikki chaat | with 35 amazing images. chole tikki chaat also called aloo tikki chole is a popular Indian street food. Here, we show you how to make the potato and peas tikkis for Punjabi chole tikki chaat perked up with flavourful nigella seeds and spices, and the recipe for chole too. Also pay special attention to arranging this preparation, with curd, chutneys and fresh, crispy sev! A lip-smacking chaat that is loved all over India, and now globally too, the chole tikki chaat is most enjoyed at roadside stalls, but is definitely more satisfying when you make it at home for your family or for a party. Notes and tips on aloo tikki chole. 1. To make the Chole for the Chole Tikki Chaat, we first have to soak the kabuli chana. For that, wash the kabuli chana thoroughly under running water. Once washed, place them in a deep bowl. Cover them with enough water. We have taken approximately ¾ cup of chickpeas as they will double on size once they are soaked and cooked. Cover the bowl with a plate and keep aside to soak for at least 8 hours or overnight. This is a very important step as this not only helps in cooking the chickpeas faster but also helps in cooking them evenly. 2. If you want the chickpeas to go soft, you can add a pinch of baking soda while pressure cooking so that the chickpeas cook properly. But remember you do not want the chickpeas to go mushy. 3. Wait for the pressure to drop naturally before opening it. If you open it in a haste, the chickpeas will not have cooked properly. 4. Make sure that your pan is really hot so that you get a nice crust on your tikkis. Learn to make chole tikki chaat recipe | aloo tikki chole | Punjabi chole tikki chaat | Indian street food chole tikki chaat | with detailed step by step photos and video below. | [Heat the oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the coriander-cumin seeds powder, chilli powder, dried mango powder, garam masala and ½ cup of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the tomato ketchup, kabuli chana, salt and pepper, mix well and cook on a medium flame for 2 to 3 minutes, while lightly mashing it with a potato masher once in between. Keep aside., Heat the oil in a broad non-stick pan and add the cumin seeds and nigella seeds., When the seeds crackle, add the green chillies and sauté on a medium flame for a few seconds., Transfer the tempering into a deep bowl, add all the remaining ingredients and mix well., Divide the mixture into 8 equal portions and roll each portion into a 50 mm. (2”) diameter round flat tikki., Heat a non-stick tava (griddle), grease it with a little oil, place the tikkis on it and cook on a medium flame, using a little oil till they turn golden brown in colour from both the sides. Keep aside., Just before serving, reheat the chole and divide it into 4 equal portions. Keep aside., Place 2 tikkis on a serving plate and spread 1 portion of the chole evenly over it., Spread 2 tbsp curds, 1½ tsp green chutney and 1 tbsp sweet chutney evenly over it., Finally sprinkle 2 tsp of sev evenly over it., Repeat steps 2 to 4 to make 3 more plates of chole tikki chaat., Serve the chole tikki chaat immediately.] | [Energy, 425 cal, Protein, 12.9 g, Carbohydrates, 54.5 g, Fiber, 15.6 g, Fat, 17 g, Cholesterol, 4.8 mg, Sodium, 104 mg] | chole-tikki-chaat-1098r |
| rcp2824 | Chole, Punjabi Chole Masala, Chole Recipe | Dinner | NA | [kabuli chana (white chick peas), tea bag, oil, cumin seeds (jeera), chopped onions, chopped ginger (adrak), chopped garlic (lehsun), chole masala, chilli powder, dried mango powder (amchur), turmeric powder (haldi), coriander (dhania) powder, cumin seeds (jeera) powder, salt] | 10 mins | 25 mins | [Punjabi Sabzis, Dinner, Chaat, Pressure Cooker, Pan, Quick Pressure Cooker, Vitamin B6 Diet] | 4Makes 4 servings | Punjabi | chole recipe | Punjabi chole | roadside chole | Punjabi chana masala | with 18 amazing images. chole is a very popular roadside chole chaat which is also called Punjabi chana masala. Who can resist the masaledar taste and tempting aroma of Chole? A popular chaat famous all across the country, and now all over the globe, chole features boiled white chickpeas flavoured with a wide range of spice powders, notably a special Chole Masala, along with onions, ginger and garlic. Special aspect of this famous roadside chole is the cooking of the chana with tea, to give a rich flavour and colour to it. chole has too many variations and every Indian household has their own way of preparing it, this recipe is a Punjabi style of preparing the tongue licking chole!! chole is one of the easiest and tastiest Punjabi sabzi. chole is a versatile dish as it can be had with any Indian bread be it puris, bhatura, roti, Paratha, naans or a kulcha. Notes on Punjabi chana masala. 1. For pressure cooking kabuli chana for the Punjabi chole recipe, take a deep bowl, add the kabuli chana and cover them with enough water. Cover it with a lid and keep aside to soak for 8 hours. If you are in a hurry and do not have much time then you can soak them in hot water and cover it. It will be done in 4 hours. 2. Drain the kabuli chana well using a strainer. You can reserve the water and use it later while cooking at a later stage. 3. We have added finely chopped ginger as it gives a better flavour. Always use a very sharp knife to chop ingredients finely. 4. Mash the kabuli chana once lightly using a masher, do not over mash it. This light mashing thickens the gravy and gives a great taste. Punjabi chole has gained its popularity in Indian resataurants as well as sold on Indian streets along with bhature! Also, you can have Punjabi chana masala at any given point of the day be it for breakfast, lunch or dinner! Learn to make chole recipe | Punjabi chole | roadside chole | Punjabi chana masala | with detailed step by step recipe photos and video below. | [To make chole, combine the kabuli chana, salt, tea bag and enough water in a pressure cooker and pressure cook for 3 whistles., Allow the steam to escape before opening the lid. Discard the tea bag and drain the kabuli chana. Keep aside., Heat the oil in a deep pan and add the cumin seeds., When the seeds crackle, add the onions, ginger and garlic and sauté on a medium flame for 1 to 2 minute or till the onions turn translucent., Add the chole masala, chilli powder, dried mango powder, turmeric powder, coriander powder, cumin seeds powder, salt and 1 cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the kabuli chana, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Mash the kabuli chana once lightly with a help of a masher., Serve the chole hot.] | [Energy, 223 cal, Protein, 7.2 g, Carbohydrates, 26.8 g, Fiber, 11.7 g, Fat, 9.7 g, Cholesterol, 0 mg, Sodium, 10.5 mg] | chole-punjabi-chole-masala-chole-recipe-2824r |
| rcp22213 | Chole, Zero Oil Chole Recipe | NA | NA | [boiled potato cubes, green chilli paste, garlic (lehsun) paste, ginger (adrak) juliennes, chole masala, boiled kabuli chana (white chick peas), chopped tomatoes, black salt (sanchal), dried mango powder (amchur), salt, chopped coriander (dhania)] | 15 mins | 15 mins | [Punjabi Sabzis, Subzis with Beans or Sprouts, Non-stick Pan, Quick Sabzis] | 4Makes 4 servings | Punjabi | As if it's not enough, that the traditional chole recipe is usually cooked with loads of oil, it is also served with calorie-laded puris! Here's is a healthy zero oil variation without unnecessary calories. When served with one meal of your day is thankfully guilt-free. Serve with Pav and Spicy Kachumber for a delicious simple meal. | [Heat a non-stick pan on a medium flame and when hot, add the potatoes and dry roast them for a few minutes on all sides till golden brown. Remove and drain on absorbent paper. Keep aside, Heat the non-stick pan again, add the green chilli paste, garlic paste and ginger and dry roast for about 30 seconds while stirring continuously. If the mixture starts burning sprinkle little water over it., Add the chana masala, kabuli chana, potatoes, tomatoes, black salt, dry mango powder, salt and ½ cup of water and cook for 7 to 8 minutes., Serve hot garnished with coriander.] | [Energy, 173 cal, Protein, 7.7 g, Carbohydrates, 30.4 g, Fiber, 12.6 g, Fat, 2.3 g, Cholesterol, 0 mg, Sodium, 17.6 mg] | chole-zero-oil-chole-recipe-22213r |
| rcp22725 | Chunky Asparagus Delight | Snacks | NA | [asparagus, chopped into 1/4" long pieces, Vegetable Stock, agar-agar (unflavoured china grass), salt, Sour Cream, cream cracker biscuits, tabasco sauce capsico sauce] | 10 minutes | 25 minutes | [Indian Snacks for Entertaining, Cocktail Party, Fondue Party] | 8 (8 piece ) | Indian | Whirled to a delicate smoothness and lightness, this mixture is heartily loaded with asparagus and an interesting flavoring of agar agar, sour cream and Tabasco sauce. | [Boil the asparagus in water till they become tender. Keep aside., Mix the vegetable stock and agar agar and boil till the agar agar melts., Strain the liquid and add salt. Mix gently., Arrange the asparagus stem in a 3" x 5" baking dish and pour the agar agar mixture on top of it., Once the mixture is set cut into squares., Refrigerate for at least an hour. Remove and cut into 8 bite sized pieces, Place one asparagus mousse piece on a cream cracker, top with some sour cream., Serve immediately along with Tabasco or Capsico Sauce.] | [Energy, 5 cal, Protein, 0.2 g, Carbohydrates, 1.1 g, Fiber, 0.3 g, Fat, 0 g, Cholesterol, 0 mg, Vitamin A, 71.1 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 0.9 mg, Folic Acid, 3.4 mcg, Calcium, 7.7 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1.5 mg, Potassium, 19.1 mg, Zinc, 0.1 mg] | chunky-asparagus-delight-22725r |
| rcp4926 | Chunky Broccoli and Corn Dip ( Microwave Recipe) | NA | NA | [broccoli florets, sweet corn kernels (makai ke dane), butter, chopped onions, dry red chilli flakes (paprika), plain flour (maida), milk, salt, chips] | 10 mins | 5 mins | [Indian Dips / Sauces, Microwave, Western Party, Cocktail Party, Microwave, Quick Indian Dips, Gravies & Sauces] | 1Makes 1 cup (14 tbsp ) | Indian | Here is a creamy white sauce based dip with toothsome chunks of broccoli and sweet corn, which are microwaved for just the right time to remove their raw smell while retaining their exciting crunch. Onions add to the aroma and improve the texture of this dip further, while a seasoning of chilli flakes adds a bit of spice to it. The Chunky Broccoli and Corn Dip gets done very fast when cooked in the microwave oven as shown here, but make sure you have it fresh and hot. | [Combine the broccoli florets, corn kernels and 1 tbsp of water in a microwave safe bowl and microwave on high for 1 minute. Keep aside., Combine the butter, onions and dry red chilli flakes in a microwave safe bowl, mix well and microwave on high for 1 minute., Add the plain flour, mix well and microwave on high for 30 seconds., Add the milk, broccoli- corn mixture and salt, mix well and microwave on high for 2 minutes, while stirring once in between., Serve hot with chips.] | [Energy, 16 cal, Protein, 0.5 g, Carbohydrates, 1.5 g, Fiber, 0.1 g, Fat, 0.8 g, Cholesterol, 2.2 mg, Sodium, 5.2 mg] | chunky-broccoli-and-corn-dip--microwave-recipe-4926r |
| rcp5225 | Chunky Cheese and Vegetable Open Burger | Snacks | Veg | [burger buns, butter, chopped paneer (cottage cheese), chopped and boiled carrots, chopped coloured capsicum, boiled sweet corn kernels (makai ke dane), boiled green peas, butter, chopped spring onions whites, chopped spring onion greens, chopped parsley, milk, grated processed cheese, salt, grated mozzarella cheese, parsley] | 20 mins | 5 mins | [American Burgers / Grills, Quick breakfast, Breakfast Sandwiches, Evening Tea Snacks, Bread Snack, Veggie Burgers Collection, One Dish Vegetarian Meals] | 4Makes 4 open burgers | American | chunky cheese and vegetable open burger recipe | Indian cheesy vegetable burger | veg cheese open burger | with 25 amazing images. chunky cheese and vegetable open burger recipe | Indian cheesy vegetable burger | veg cheese open burger has the perfectly balanced textures and exciting flavours to please kids of any age. Learn how to make Indian cheesy vegetable burger. To make the chunky vegetable spread, heat the butter in a broad non-stick pan, add the spring onion whites and sauté on a medium flame for 1 minute. Add the sweet corn, green peas, coloured capsicum and carrot and sauté on a medium flame for 1 to 2 minutes. Add the chopped paneer, spring onion greens, parsley, milk, processed cheese and salt, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Divide the spread into 4 equal portions and keep aside. Then to make chunky cheese and vegetable open burger, cut each burger horizontally into 2 equal halves. Apply a little butter on all the bun halves and bake in a pre-heated oven at 200°c (400°f) for 5 to 7 minutes. Place the baked bun halves on a clean, dry surface with the buttered side facing up. Spread a portion of the prepared chunky vegetable spread over each bun halve. Finally top each burger with ½ tbsp of mozzarella cheese and bake in a pre-heated oven at 200°c (400°f) for 5 to 7 minutes, till the cheese melts. Garnish with a sprig of parsley and serve immediately. The Indian cheesy vegetable burger as the name says has cheese in, out and all through! Loaded with an exciting combo of chunky cottage cheese cubes, crunchy and colourful veggies, and grated processed cheese, this open burger is further topped with mozzarella cheese and baked till the cheeses melt and fuse with the rest of the ingredients. This super yummy veg cheese open burger when garnished with a sprig of parsley, becomes too good to resist! Serve it with tomato ketchup or dot it with Tabasco sauce to make it unbelievably tasty. It will remain in your memory forever. Tips to make chunky cheese and vegetable open burger. 1. If you do not have burger buns you can also make on bread slices. 2. This can also be cooked on tava if you do not have an oven. 3. You can also add finely chopped French beans if you like. Enjoy chunky cheese and vegetable open burger recipe | Indian cheesy vegetable burger | veg cheese open burger | with step by step photos. | [Heat the butter in a broad non-stick pan, add the spring onion whites and sauté on a medium flame for 1 minute., Add the sweet corn, green peas, coloured capsicum and carrot and sauté on a medium flame for 1 to 2 minutes., Add the chopped paneer, spring onion greens, parsley, milk, processed cheese and salt, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Divide the spread into 4 equal portions and keep aside., To make chunky cheese and vegetable open burger, cut each burger horizontally into 2 equal halves., Apply a little butter on all the bun halves and bake in a pre-heated oven at 200°c (400°f) for 5 to 7 minutes., Place the baked bun halves on a clean, dry surface with the buttered side facing up., Spread a portion of the prepared chunky vegetable spread over each bun halve., Finally top each burger with ½ tbsp of mozzarella cheese and bake in a pre-heated oven at 200°c (400°f) for 5 to 7 minutes, till the cheese melts., Garnish with a sprig of parsley and serve the chunky cheese and vegetable open burger immediately.] | [Energy, 260 cal, Protein, 9.3 g, Carbohydrates, 22.7 g, Fiber, 1.7 g, Fat, 14.5 g, Cholesterol, 19.6 mg, Sodium, 160.7 mg] | chunky-cheese-and-vegetable-open-burger-5225r |
| rcp40810 | Chunky Muskmelon Drink | NA | NA | [muskmelon (kharbooja) cubes, honey, salt, black salt (sanchal), ice cubes] | 10 mins | 0 mins | [Indian Drinks / Sharbats, Mixer, Typhoid, Pregnancy Recipes to overcome heartburn, Home remedies for morning sickness, Fresh Juices, Birthday Party Drinks] | 4Makes 4 glasses | Indian | Here is a luscious drink that soothes and rejuvenates your senses with its chunky texture and peppy flavour. The mellow taste of muskmelon is aesthetically sweetened with honey, but the real twist comes with the addition of black salt, which totally transforms the flavour from soft to snazzy! The texture of this drink, which is both soft and chunky, is also very enjoyable. Stomach-friendly muskmelon is good for those with acidity, and this drink is sure to add some positivity on a hot and tiring day! Honey is optional and you can skip it, if it does not suit you. Also do try other drinks like Watermelon and Coconut Water Drink and Date and Banana Shake . | [Combine all the ingredients in a mixer along with ¼ cup of water and blend for one to two times, there should be chunks of melon seen., Pour into 4 individual glasses and serve immediately.] | [Energy, 34 cal, Protein, 0.4 g, Carbohydrates, 8.1 g, Fiber, 0.9 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 311.7 mg] | chunky-muskmelon-drink-40810r |
| rcp22283 | Chunky Tomato Pasta | Snacks | Veg | [chopped tomatoes, cooked whole wheat pasta, olive oil, chopped garlic (lehsun), blanched broccoli florets, basil, dry red chilli flakes (paprika), salt] | 20 mins | 7 mins | [Italian Veg Pasta, Comfort Foods, One Dish Vegetarian Meals, One Meal Dinner, Red Sauce Pasta, Non-stick Pan, Diabetic Starters & Snacks] | 3Makes 3 servings | Italian | chunky tomato pasta recipe | healthy pasta for diabetes | tomato basil pasta | with 18 amazing images. The chunky tomato pasta is a dish of simplicity and freshness. Learn how to make chunky tomato pasta recipe | healthy pasta for diabetes | tomato basil pasta | tomato basil pasta combines the freshness of chunky tomatoes with aromatic herbs, creating a satisfying and wholesome wheat pasta experience that is both comforting and delightful. The ripe tomatoes provide a burst of natural sweetness, while the combination of herbs, basil and garlic infuses the dish with savory depth. This healthy pasta for diabetes is a quick and easy fix recipe for a satisfying meal. Enjoy the chunky tomato pasta as a hearty, flavorful dish that captures the essence of classic Italian flavours. pro tips to make chunky tomato pasta: 1. Use fresh, ripe tomatoes for the best flavor. 2. Along with basil you can also other herbs like rosemary or thyme to enhance the flavour of the dish. 3. You can also add other vegetables like spinach, mushrooms or bell peppers which contributes extra flavor and nutrients. 4. You can use any other pasta of your choice like macaroni or fusilli to make this recipe. Enjoy chunky tomato pasta recipe | healthy pasta for diabetes | tomato basil pasta | with detailed step by step photos. | [To make chunky tomato pasta, heat the oil in a broad non-stick pan, add the garlic and sauté on a medium flame for 30 seconds., Add the broccoli and sauté on a medium flame for 1 more minute., Add the tomatoes, basil, chilli flakes and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the penne, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally., Serve the chunky tomato pasta immediately., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 104 cal, Protein, 3.2 g, Carbohydrates, 14.6 g, Fiber, 1.7 g, Fat, 3.6 g, Cholesterol, 0 mg, Sodium, 12 mg] | chunky-tomato-pasta-22283r |
| rcp32695 | Chunky Vegetable Dip ( Kebabs and Tikkis Recipes) | NA | Veg | [low fat milk, grated low fat paneer, chopped celery, chopped carrots, chopped capsicum, chopped spring onion greens, chopped tomatoes, chopped cucumber, chopped parsley, salt] | 15 mins | 0 mins | [Indian Dips / Sauces, No Cooking Veg Indian, Refrigerator, Quick Indian Dips, Gravies & Sauces] | 21Makes 21 tbsp | Indian | This protein rich dip is low in fat yet filled with a wealth of nutrients and a medley of enticing flavours. | [Combine all ingredients in a bowl and mix well., Keep refrigerated for 2 hours.] | [Energy, 4 cal, Protein, 0.3 g, Carbohydrates, 0.8 g, Fiber, 0.2 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 5.5 mg] | chunky-vegetable-dip--kebabs-and-tikkis-recipes-32695r |
| rcp2190 | Chunky Vegetable Soup | NA | NA | [chopped french beans, chopped carrot, cauliflower florets, green peas, vegetable stock, olive oil, sliced onions, chopped garlic (lehsun), chopped ginger (adrak), oats flour, sliced tomatoes, salt, freshly ground black pepper (kalimirch)] | 15 mins | 15 mins | [Chunky Indian Soups, Island Party, Pan, Vitamin B1 Thiamine, Phosphorus Rich Foods, Diabetic Soups, Healthy Heart International Recipes] | 4Makes 4 servings | Indian | chunky vegetable soup recipe | hearty vegetable Indian stew | vegetable medley | country vegetable soup with vegetable stock | with 25 amazing images. chunky vegetable soup is a simple and filling Indian soup. Learn how to make hearty vegetable Indian stew . chunky vegetable soup evokes the same image of a hearty, satisfying soup packed with chunks of vegetables. hearty vegetable Indian stew is also more specific than the generic term "chunky vegetable soup," as they suggest the soup's origins, ingredients, or cooking method. chunky vegetable soup is typically made with a variety of vegetables, such as carrots, onions, cauliflower, peas, and French beans. It can also be made with beans, lentils, or pasta. The vegetables are typically chopped into cubes or chunks, and they are cooked in a vegetable stock until they are tender. A tangy and flavourful chunky vegetable soup that you will love and remember for its lingering taste and creamy texture. You will find that sautéing the onions and spices enhances the taste and aroma of the chunky vegetable soup manifold. Serve chunky vegetable soup hot, with croutons or toasted multigrain bread . chunky vegetable soup is rich in Calcium phosphorus, dietry fibre, and vitamin B1. This healthy and satisfying, chunky vegetable soup has only 91 calories making it perfect for anyone on a weight loss journey. Pro tips for country vegetable soup with vegetable stock . 1. Consider using olive oil coconut oil instead of processed seed oils for a healthier diet. Olive oil is a strong antioxidant and good for the heart. Also it has anti-inflammatory properties. This is one of the healthiest oils you can opt for. 2. For better taste use vegetable stock or if in hurry then use stock cubes. Homemade vegetable stock has a neutral flavour and desirable consistency that make it very versatile. It adds exciting flavours and aroma to the dish it is added to. 3. Oats flour is a good thickener, and it can be used to thicken soups, stews, and sauces. It gives the soup a smooth and creamy texture without adding too much fat or calories. Enjoy chunky vegetable soup recipe | hearty vegetable Indian stew | vegetable medley | country vegetable soup with vegetable stock | with step by step photos. | [To make chunky vegetable soup , heat the olive oil in a deep pan and add the onions, garlic, ginger and sauté on a medium flame for 2 to 3 minutes or till the onions turn brown in colour., Add french beans, carrots, cauliflower, green peas with 4 cups of vegetable stock or water and cook on a medium flame for 8 to 10 minutes or till the vegetables are cooked., Add the oats flour, tomatoes, salt, pepper mix well and cook on a medium flame for 2 minutes, while stirring continuously., Serve chunky vegetable soup hot with crusty bread.] | [Energy, 91 cal, Protein, 3.3 g, Carbohydrates, 13.2 g, Fiber, 5 g, Fat, 2.9 g, Cholesterol, 0 mg, Sodium, 37.7 mg] | chunky-vegetable-soup-2190r |
| rcp5555 | Chunky Vegetable Spread ( Healthy Heart Recipe) | BreakFast | NA | [low fat milk, grated low fat paneer (cottage cheese), chopped celery, chopped carrots, chopped capsicum, chopped spring onion greens, chopped tomatoes, chopped cucumber, chopped parsley, salt, crunchy cumin seed crackers] | 15 mins | 0 mins | [Healthy Indian Recipes, Low Cal Pickles/ Sauces / Chutneys, Healthy Indian Breakfast, Indian Cancer Patients, Diabetic Accompaniments, Healthy Heart Accompaniments, Low Calorie Chutneys] | 2Makes 1.50 cups (21 tbsp ) | Indian | The chunky vegetable spread has everything you need to start your day well – protein from the dairy products and ample fibre and vitamins from the veggies. The use of low-fat cottage cheese and milk ensures a low calorie count, making this spread truly healthy, wealthy and wise, while the parsley adds a brilliant touch of flavour to it. | [Combine all ingredients in a bowl. Chill for 2 hours., Serve with the crunchy cumin seed crackers.] | [Energy, 4 cal, Protein, 0.3 g, Carbohydrates, 0.8 g, Fiber, 0.2 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 5.5 mg] | chunky-vegetable-spread--healthy-heart-recipe-5555r |
| rcp42955 | Chur Chur Paratha | Dinner | NA | [whole wheat flour (gehun ka atta), chilli powder, chaat masala, turmeric powder (haldi), cumin seeds (jeera) powder, chopped garlic (lehsun), chopped coriander (dhania), oil, salt, whole wheat flour (gehun ka atta), ghee] | 10 mins | 20 mins | [Punjabi roti recipes | Punjabi parathas, Breakfast Theplas, Parathas, Indian Party, Tava, Lunch Paratha, North Indian Dinner, Rotis for dinner, Indian breads for dinner] | 6Makes 6 parathas | Punjabi | chur chur paratha | garlic chur chur roti | flaky masala paratha | with 33 amazing images. Chur chur paratha is very crispy, flaky, layered bread which is easy to make at home using leftover roti dough. Learn how to make chur chur paratha | garlic chur chur roti | flaky masala paratha | This flaky and crispy garlic chur chur roti is very easy to make at home using basic masalas available in every house. This chur chur roti is very similar to masala laccha paratha but the only difference is, that the crunchiness of this paratha is much more than a laccha paratha or a stuffed chur chur naan. You can serve this flaky masala paratha for breakfast or lunch with raita, sabzi or dal of your choice. You can also serve this chur chur paratha hot as it is with a dollop of butter. Tips to make chur chur paratha: 1. If you are Jain, you can skip adding garlic and make masala chur chur paratha. 2. Pressing and cooking the paratha helps to open the layers of the paratha. 3. You can also add garlic powder with rest of the masalas for more garlicky flavour. 4. You can use leftover dough to make this delicious paratha. Enjoy chur chur paratha | garlic chur chur roti | flaky masala paratha | with step by step photos. | [To make chur chur paratha, combine whole wheat flour, salt, oil and knead into a soft dough using approx. 3/4 cup water., Divide 6 equal portions of the dough, take a portion of the dough and dust with wheat flour., Roll the 9 inch roti using little whole wheat flour, apply 1/2 tbsp oil evenly over the roti., Sprinkle little salt, turmeric powder, red chilli powder, chaat masala, cumin powder and dust some wheat flour over it., Cut the roti vertically into thin strips. Roll the strips together, then twist and make a swiss roll., Apply garlic and coriander on the swiss roll, press it gently. Roll into 7 inch paratha using little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook each paratha on both the sides, using 2 tsp little ghee, till brown spots appear on both the sides., Remove on a plate and smash the roti between palms., Repeat steps 3 to 8 to make 5 more chur chur parathas., Serve chur chur paratha hot with dal or sabzi of your choice.] | [Not Given] | chur-chur-paratha-42955r |
| rcp1658 | Churna | NA | NA | [grated coconut, grated jaggery (gur), cardamom (elaichi) powder] | 10 mins | 2 mins | [South Indian, South Indian Chutney, South Indian Sweets, Diwali, Diwali Sweets Mithai, Non-stick Pan] | 9Makes 9 tablespoons | South Indian | churna recipe | jaggery coconut accompaniment for dosa | South Indian sweet side dish for dosa | with 10 images. churna recipe is a sweet South Indian accompaniment. Learn how to make jaggery coconut accompaniment for dosa. churna recipe is coconut and jaggery, perked up with cardamom, is an all-time favourite in Konkan cuisine, especially as an accompaniment for Neer Dosa. Not only that, this popular combination known by different names like Churna, Pooran, Poornam, and so on, is popular all over South India and the western coastal regions where coconuts are used abundantly in cooking, and the people have an instinctive liking for it. This subtly sweet and crunchy churna is not only an enjoyable accompaniment for different types of dosas, it can also be used as a stuffing for Modak, kadubu, poli and other dishes. Enjoy churna recipe | jaggery coconut accompaniment for dosa | South Indian sweet side dish for dosa | with step by step photos. | [To make churna, put the jaggery in a broad non-stick and cook on a medium flame for 2 minutes, while stirring continuously., Switch off the flame, add the coconut and cardamom powder and mix well., Cool the churna and use the as required.] | [Energy, 53 cal, Protein, 0.4 g, Carbohydrates, 5.1 g, Fiber, 1.1 g, Fat, 3.5 g, Cholesterol, 0 mg, Sodium, 1.7 mg] | churna-1658r |
| rcp32874 | Chutney Podi, Thengai Powder, Chutney Powder | NA | Vegan | [chana dal (split bengal gram), urad dal (split black lentils), grated dry coconut (kopra), coconut oil oil, whole dry kashmiri red chillies, asafoetida (hing), grated jaggery (gur), tamarind (imli), curry leaves (kadi patta), salt] | 15 mins | 15 mins | [South Indian Podis, different kinds of Indian chutney, Mixer, Quick Chutneys, Vegan, Healthy Chutney, Indian Travel Food Idli, Dosa, Upma] | 1Makes 1 cup (14 tbsp ) | South Indian | chutney podi recipe | Thengai powder | chutney podi with coconut | with 30 amazing images. chutney podi recipe is known as Thengai podi. Podi means powder in Malayalam. Learn how to make chutney podi. This flavourful chutney podi is sure to make you gobble up an extra idli or two! Mixed with ghee, this chutney podi makes an exciting accompaniment to hot idlis and dosas. When packing idlis in the lunch box or for a journey, you can coat them with a mixture of Thengai podi and ghee to make sure they remain moist and soft. Having absorbed all the flavours of the chutney podi, the idlis will taste even better than fresh, hot ones! You can even use this aromatic chutney powder to season upma and dry sabzis to make them more appealing. Add chutney podi on top of the rice. Add ghee and mix with the rice. This is how you serve chutney podi with ghee. It tastes incredible. Tips for chutney podi recipe: 1. Remember to keep stirring while roasting. 2. Pulse and blend in a mixer to a coarse powder. Pulse as grated coconut will release oil and become a thick paste. 3. Dry roast on a slow (low) flame till they release a pleasant aroma, while stirring continuously (approx. 10 to 12 minutes). 4. Store the chutney podi in airtight container once cooled completely and it stays fresh for 2 months. Enjoy chutney podi recipe | Thengai powder | chutney podi with coconut | with step by step photos. | [To make chutney podi, combine the chana dal, urad dal and coconut in a pan and dry roast on a slow flame till they release a pleasant aroma, while stirring continuously (approx. 10 to 12 minutes). Remove and keep aside., Heat the oil in the same pan, add the red chillies and asafoetida and sauté for few seconds. Remove and keep aside., Combine all the ingredients together except the salt and blend in a mixer to a fine powder., Add the salt and mix well., Store the chutney podi in an air-tight container and use as required.] | [Energy, 39 cal, Protein, 1.7 g, Carbohydrates, 5.6 g, Fiber, 1 g, Fat, 1.1 g, Cholesterol, 0 mg, Sodium, 4.3 mg] | chutney-podi-thengai-powder-chutney-powder-32874r |
| rcp41919 | Chutney Sandwich, Green Chutney Sandwich Roadside Recipe | Lunch | Veg | [bread, butter, chaat masala, chopped coriander (dhania), chopped spinach (palak), bread, chopped green chillies, lemon juice, salt] | 10 mins | 0 mins | [Indian Veg Recipes, Breakfast Sandwiches, Quick Evening Snacks, Evening Tea Snacks, Bread Snack, Indian Tiffin Box, Lunch box, Dabba, High Tea Party] | 10Makes 10 sandwiches | Indian | chutney sandwich recipe | Bombay sandwich | plain chutney sandwich | how to make Mumbai roadside sandwich | with 21 amazing images. chutney sandwich recipe | is a peppy sandwich that is sure to remind you of your favourite street foods. Learn how to make Mumbai roadside sandwich. To make chutney sandwich, first make the sandwich. Combine the coriander, spinach, bread slice, green chillies, lemon juice and salt in a mixer jar and blend along with 2½ tbsp water into a smooth paste. Keep aside. Then assemble the sandwich. Place 2 bread slices on a clean, dry surface, spread ½ tsp of butter on each bread slice and spread it evenly. Spread ½ tsp of green chutney on each bread slice and spread it evenly. Sprinkle a little chaat masala evenly over both the buttered-chutney bread slices, finally cover with a buttered-chutney side facing downwards and press it lightly. Repeat steps 1 and 2 to make 9 more sandwiches. Cut each sandwich diagonally into 2 portions and serve. In this easy-to-make Bombay sandwich, bread slices are buttered and sandwiched with a vibrant green chutney that strikes a spicy conversation with your taste buds! Without any use of veggies, this delectable sandwich is one of the favourite dish often has an end to vegetable sandwich or grilled sandwich. You can also prepare this quick plain chutney sandwich as a snack any time you are hungry or relish it in the evening with a cup of tea. Alternatively, you can store this in a dry, airtight container and carry it along for tiffin – it will stay fresh for at least 3 hours. The heart of this Mumbai roadside sandwich is the green chutney. This chutney is not only made with coriander but it has a touch of spinach in it. This lends a bright green colour along with a flavour to this chutney. Further the use of bread enhances its texture, consistency and taste. Adjust the use of green chillies as per your spice preference. Tips for chutney sandwich. 1. Make the green chutney fresh if possible as this is always more flavoursome. 2. Use of fresh bread slices is also equally important in making this chutney sandwich. You can also try other sandwiches like Besan Chila Sandwich or Green Pea and Cucumber Sandwich. Enjoy chutney sandwich recipe | Bombay sandwich | plain chutney sandwich | how to make Mumbai roadside sandwich | with step by step photos. | [Combine all the ingredients along with 2½ tbsp water in a mixer and blend into a smooth paste. Keep aside., To make chutney sandwich, place 2 bread slices on a clean, dry surface, spread ½ tsp of butter on each bread slice and spread it evenly., Spread ½ tsp of green chutney on each bread slice and spread it evenly. Sprinkle a little chaat masala evenly over both the buttered-chutney bread slices, finally cover with a buttered-chutney side facing downwards and press it lightly., Repeat steps 1 and 2 to make 9 more sandwiches., Cut each chutney sandwich diagonally into 2 portions and serve.] | [Energy, 126 cal, Protein, 3.4 g, Carbohydrates, 22 g, Fiber, 0.1 g, Fat, 2.8 g, Cholesterol, 7.5 mg, Sodium, 27 mg] | chutney-sandwich-green-chutney-sandwich-roadside-recipe-41919r |
| rcp2574 | Cinderella ( Cooking with Kids) | NA | Veg | [strawberry crush, lemon juice, chopped mixed fruits, lemonade] | 5 mins | 0 mins | [Indian Mocktails, Squash / Syrups, No Cooking Veg Indian, Children's Day, Indian Birthday Party, Recipes Kids can make, Kids High Energy Indian Foods] | 1Makes 1 glass | Indian | Despite the girlish name, this drink will be loved by both boys and girls as it combines tangy strawberry syrup with tangier lemon juice and a good helping of healthy and tasty fruits. Cinderella looks good, tastes good and works good – it is sure to boost you up, even from the lowest energy levels! Serve with delectable Cheesy Wafers for a complete recharge. | [Put the strawberry crush and lemon juice in a tall glass., Add the mixed fruits., Pour the lemonade over it, stir well and serve immediately.] | [Energy, 203 cal, Protein, 2.4 g, Carbohydrates, 43.9 g, Fiber, 4.7 g, Fat, 2 g, Cholesterol, 0 mg, Sodium, 10.8 mg] | cinderella---cooking-with-kids-2574r |
| rcp37 | Cindrella with Orange Syrup | NA | Veg | [orange crush, lemon juice, chopped mixed fruits, lemonade] | 5 mins | 0 mins | [Indian Juices, Indian Mocktails, No Cooking Veg Indian, Western Party, Island Party, Kitty Party Drinks, Mocktails] | 1Makes 1 glass | Indian | A dainty sight this drink is, true to the name of Cinderella. An assortment of fruits is floated in a tangy drink of orange and lemon, to give your taste buds a furiously thrilling experience! You will love the crunch of the fruits together with the tingling sensation of the juice on your palate. Keep the lemonade chilled, so that the Cinderella with Orange Syrup is refreshingly cool when you serve it. | [Put the orange crush and lemon juice in a tall serving glass and mix well., Add the mixed fruits., Pour the lemonade over it and serve immediately.] | [Energy, 203 cal, Protein, 2.4 g, Carbohydrates, 43.9 g, Fiber, 4.7 g, Fat, 2 g, Cholesterol, 0 mg, Sodium, 10.8 mg] | cindrella-with-orange-syrup-37r |
| rcp4894 | Cinnamon Crisps ( Microwave Recipe) | Snacks | NA | [bread, butter, powdered sugar, cinnamon (dalchini) powder] | 2 mins | 4 mins | [Jain Naashta, Evening Tea Snacks, Quick Snacks / Quick Starters] | 16Makes 16 pieces | Jain | A yummy way to enjoy left over bread slices. Store the cinnamon crisps in an air-tight container and enjoy them with a hot cup of coffee. | [Apply the butter mixture on both sides., Cut each slice into 4 strips vertically., Place them on a microwave safe plate and microwave on high for 3 minutes., Cool completely and store in an air-tight container.] | [Energy, 21 cal, Protein, 0.4 g, Carbohydrates, 3.3 g, Fiber, 0 g, Fat, 0.6 g, Cholesterol, 0 mg, Vitamin A, 24 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 0 mg, Folic Acid, 0 mcg, Calcium, 0.6 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 6.2 mg, Potassium, 0.2 mg, Zinc, 0 mg] | cinnamon-crisps--microwave-recipe-4894r |
| rcp35891 | Cinnamon Cupcake ( Cupcakes Recipe) | NA | NA | [plain flour (maida), baking powder, soda bi-carb, cinnamon (dalchini) powder, condensed milk, melted butter, vanilla essence, butter, icing sugar, cinnamon (dalchini), edible coloured balls] | 5 mins | 0 mins | [Cakes] | 6Makes 6 cupcakes | NA | A spicy frosting on a vanilla cupcake, this is a gourmet preparation perfect for a fine audience. Those who like the sweet aroma of cinnamon are sure to go ga-ga over this luscious cupcake that echoes the wonders of this spice in every bite. Top it with nice colourful garnishes like edible balls and stars, and serve with flair at tea-time. | [Sieve the plan flour, baking powder, soda bi-carb and cinnamon powder together in a bowl and keep aside., Combine the condensed milk, melted butter, vanilla essence and 2 tbsp of water in another bowl and whisk well., Add the prepared flour mixture and mix gently with help of a spatula to make a batter of dropping consistency., Pour equal quantity of the batter into 6 greased and dusted 68 mm. (2½”) diameter aluminum moulds., Bake in a pre-heated oven at 200ºc (400ºf) for 10 minutes and then at 150ºc (300ºf) for 15 to 20 minutes or till done. The sponge is done when it leaves the sides of the mould and is springy to touch., Allow it to cool completely (approx. 30 minutes). Keep aside., Put the butter in a deep bowl and beat it using a spatula., Add the icing sugar and cinnamon powder and mix well. Keep aside., Fill the frosting in a piping bag and pipe out peaks or swirls of your choice on each cupcake., Garnish each cupcake with edible coloured balls and serve immediately.] | [Energy, 309 cal, Protein, 3.6 g, Carbohydrates, 36.5 g, Fiber, 0 g, Fat, 16.6 g, Cholesterol, 43.8 mg, Sodium, 179.7 mg] | cinnamon-cupcake--cupcakes-recipe-35891r |
| rcp3987 | Cinnamon Peach Ice Cream | NA | NA | [cinnamon (dalchini) powder, chopped canned peaches, milk, condensed milk, lemon juice] | 10 mins | 0 mins | [Comfort Foods, Fruit Based Indian Desserts, Indian Ice Creams, Christmas, Teachers Day, Thanksgiving, Desserts for Entertaining] | 6Makes 6 servings | Indian | cinnamon peach ice cream recipe | Indian style peach cinnamon ice cream | cinnamon spiced peach ice cream | homemade fresh peach and cinnamon ice cream | with 18 amazing images. cinnamon peach ice cream recipe is a unique ice cream recipe which is quite quick and easy to make. Learn how to make Indian style peach cinnamon ice cream. To make cinnamon peach ice cream, put the peaches in a mixer and blend till smooth. Combine the milk, condensed milk, lemon juice, cinnamon powder and peach purée in a deep bowl, mix well using a whisk. Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set. Pour the mixture into a mixer and blend till smooth. Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set. Scoop and serve immediately. A blend of cold milk and condensed milk gives the ice-cream its luscious mouth-feel, while canned peaches give it a fruity flavour. The combination of these ingredients is enough to add sweetness to the ice cream. There is no use of sugar in this recipe. The brilliance of this homemade fresh peach and cinnamon ice cream, however, comes from the addition of cinnamon, which gives it a classic spicy touch. The awesome combination of fruity and spicy tones makes this ice-cream a real masterpiece, which everybody will relish. A touch of lemon juices balances the sweetness of canned peaches, helping it rise to the top of everybody's favourites list. Tips for cinnamon peach ice cream. 1. Use full fat milk or buffalo’s milk to get the perfect texture of this ice cream. 2. Prefer to use freshly ground cinnamon powder than stored powder. Fresh powder has its own pleasing and enlivening aroma. 3. In the winter season. The ice cream may take around 12 hours to set. The setting time also depends on the capacity of the freezer. 4. Moreover, when you keep the ice-cream to set, it would be best to not have your freezer over cluttered. It is advisable to have half the freezer empty for the ice cream to set well. If you are one who loves the sweet aroma and aesthetic taste of cinnamon, then you must also try our other cinnamon-based creations like the Cinnamon Rolls and the Cinnamon Peach Cake. Enjoy cinnamon peach ice cream recipe | Indian style peach cinnamon ice cream | cinnamon spiced peach ice cream | homemade fresh peach and cinnamon ice cream | with step by step photos. | [To make cinnamon peach ice cream, put the peaches in a mixer and blend till smooth., Combine the milk, condensed milk, lemon juice, cinnamon powder and peach purée in a deep bowl, mix well using a whisk., Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set., Pour the mixture into a mixer and blend till smooth., Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set., Scoop the cinnamon peach ice cream and serve immediately.] | [Energy, 194 cal, Protein, 5.4 g, Carbohydrates, 21.5 g, Fiber, 0.4 g, Fat, 8.1 g, Cholesterol, 10.7 mg, Sodium, 47.2 mg] | cinnamon-peach-ice-cream-3987r |
| rcp2317 | Cinnamon Rolls, Baked Cinnamon Pinwheels | NA | NA | [cinnamon (dalchini) powder, bread slices, butter, brown sugar, vanilla essence] | 10 mins | 0 mins | [Baked, Mother's Day, Thanksgiving, High Tea Party, Oven, Sweet Recipes for Kids] | 12Makes 12 pieces | NA | When you are in the mood for something more aesthetic and delicately flavoured than common Jam Pinwheels , try this brilliant creation! A buttery cinnamon tinged cream fills these soft bread pinwheels, which get even better upon baking. The aromas and flavours of vanilla, cinnamon and brown sugar waltz with each other, resulting in a memorable treat for your senses. Surprisingly, this awesome dessert is also very easy to prepare. Just make sure you serve the Cinnamon Rolls immediately on preparation because the effect of cinnamon is at its peak when the rolls are still warm. | [Cream the butter, sugar, vanilla essence and cinnamon powder in a deep bowl using a whisk., Divide the mixture into 4 equal portions and keep aside., Remove the crust from all the bread slices., Flatten a slice using a rolling pin., Spread a portion of the mixture evenly over it., Roll it up tightly., Cut into 3 equal portions., Repeat steps 4 to 7 to make 9 more pieces., Place the pieces on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 8 minutes., Serve immediately.] | [Energy, 46 cal, Protein, 0.5 g, Carbohydrates, 5.3 g, Fiber, 0 g, Fat, 2.5 g, Cholesterol, 7.5 mg, Sodium, 24.8 mg] | cinnamon-rolls-baked-cinnamon-pinwheels-2317r |
| rcp33190 | Citrus Khus Cooler ( Party Drinks ) | NA | Veg | [soaked falooda seeds (subza), khus syrup, kewra water, lemon juice, crushed ice, lemonade] | 5 mins | 0 mins | [Mughlai Drinks, Mughlai Shahi Shurvat, Indian Mocktails, No Cooking Veg Indian, Holi recipes, Father's Day, Indian Party] | 4Makes 4 glasses | Indian | citrus khus cooler recipe | lemon khus cooler with sabja | summer citrus khus cooler | with 16 amazing images. citrus khus cooler recipe | lemon khus cooler with sabja | summer citrus khus cooler is a quick, no fuss drink with umpteen flavour packed ingredients. Learn how to make lemon khus cooler with sabja. To make citrus khus cooler, Combine the khus syrup, kewra water, lemon juice in a deep bowl and mix well. Add the chilled carbonated drink and mix well. Pour the drink into 4 individual tall glasses and serve garnished with soaked falooda seeds. Chilled drinks are definitely cool, but they may not necessarily be cooling! on hot summer days, especially if you are going to be serving spicy food at your party, it would be ideal to have cooling drinks such as lemon khus cooler with sabja, at the mocktail counter! This combination of khus, kewra and falooda seeds makes a delicious drink with cooling properties. The khus syrup is impeccably sweet and its sweetness is balanced by the addition of lemon juice. The kewra water, on the other hand, adds a mouth-watering flavour to this citrus khus cooler. And the fizziness of the lemon drink makes it a great pick for kids too! This summer citrus khus cooler pairs fantastically well with delicious snacks like samosa chips sandwich, paneer cheese balls or even a sumptuous chaat like moong sprouts and potato salli chaat. Tips for citrus khus cooler. 1. You can soak the falooda seeds in advance and store them in the refrigerator upto a day. 2. The carbonated drink should be chilled as this drink has to be served immediately on making. Enjoy citrus khus cooler recipe | lemon khus cooler with sabja | summer citrus khus cooler | with step by step photos. | [To make citrus khus cooler, combine the khus syrup, kewra water, lemon juice in a deep bowl and mix well., Add the chilled carbonated drink and mix well., Pour the drink into 4 individual tall glasses and serve garnished with soaked falooda seeds.] | [Energy, 74 cal, Protein, 1.1 g, Carbohydrates, 15.6 g, Fiber, 0.5 g, Fat, 1.1 g, Cholesterol, 0 mg, Sodium, 0.2 mg] | citrus-khus-cooler--party-drinks--33190r |
| rcp33217 | Citrus Punch ( Party Drinks ) | NA | NA | [lemon juice, sugar syrup, ice, orange juice, sweetlime juice, soda] | 10 mins | 0 mins | [Indian Mocktails, Refrigerator] | 9Makes 8 to 10 servings | Indian | Citrus punch, all citrus fruits like oranges, sweet lime and lemon have been used for this punch. Since we are using a carbonated drink, serve this drink immediately. You may use carbonated lemonade instead of chilled soda. Glass used: punch bowl | [Combine the lemon juice, sugar syrup and crushed ice in a cocktail shaker and mix well., Transfer the above mixture to a punch bowl., Add the orange juice, sweetlime juice and mix well using a ladle., Pour the chilled soda and stir once, using a ladle. Serve immediately.] | [Energy, 170 cal, Protein, 2.7 g, Carbohydrates, 37.9 g, Fiber, 5.9 g, Fat, 0.9 g, Cholesterol, 0 mg, Sodium, 10.8 mg] | citrus-punch--party-drinks--33217r |
| rcp33020 | Citrus Salad ( Weight Loss After Pregnancy ) | NA | Veg | [thick fresh low-fat curds, chopped mint leaves (phudina), mustard powder, powdered sugar, salt, cooked whole wheat pasta, chopped coloured capsicum, chopped carrots blanched, spring onions, chopped, bean sprouts, orange segments, sweet lime (mosambi) segments] | 20 mins | 0 mins | [Indian Fruit Salad Recipes, Low Calorie Indian Salad, No Cooking Veg Indian, Refrigerator, Healthy Indian Salads, Weight Loss after Pregnancy, Healthy Indian Salads with healthy dressing] | 4Makes 4 serves | Indian | Citrus salad, macaroni, veggies, sprouts and fruits combine in a refreshing mint flavoured curd dressing creating a wholesome salad. Keep hunger pangs at bay and get back to shape! | [Combine all the salad ingredients in a bowl and refrigerate to chill., Just before serving, add the dressing and toss well. Serve immediately., Whole wheat pasta is nutrient and fibre rich, however (if you do not find whole wheat pasta replace it with macaroni). Vegetables and fruits added along with it balances the nutrient quotient of this salad.] | [Not Given] | citrus-salad--weight-loss-after-pregnancy--33020r |
| rcp5000 | Citrus Salsa | NA | NA | [oranges, sweet limes, dry red chilli flakes (paprika), chopped coriander (dhania), sugar, salt] | 10 mins | 0 mins | [Indian Dips / Sauces, Healthy Heart Accompaniments, Low Cholesterol Accompanients, Low Cholesterol International, Low Calorie Dips, Sauces, Low Calorie Quick Recipes] | 2Makes 2 servings | Indian | For the health-conscious, a light-n-easy choice. | [Peel and cut the oranges and sweet limes into ½ cm pieces., Mix all the ingredients in a bowl and let them marinate for at least one hour in the refrigerator., Serve chilled.] | [Energy, 100 cal, Protein, 1.7 g, Carbohydrates, 22.1 g, Fiber, 4.2 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 6.5 mg] | citrus-salsa-5000r |
| rcp22730 | Citrus Salsa with Spicy Coriander | Snacks | NA | [chopped orange, sweet lime (mosambi), chopped tomatoes, chopped coriander (dhania), chilli powder, cumin seeds (jeera) powder, salt, nacho chips] | 10 mins | 0 mins | [Jain International, Indian Snacks for Entertaining, Indian Dips / Sauces, Cocktail Party, Quick Indian Dips, Gravies & Sauces] | 2Makes 1.50 cups | Jain | Tangy to the core, this Citrus Salsa with Spicy Coriander will drive the tiredness out of every cell in your body. Indeed, the moment in touches your tongue, it tingles awake the taste buds and spikes up your energy. Roasted cumin seeds powder always goes well with fruits in any form, juice, salsa or salad, so it is the perfect ingredient to flavour this dip. Coriander and chilli powder also work well to add the required spiciness and aroma. Enjoy this good-looking green and orange salsa chilled, with nacho chips. | [Combine all the ingredients in a deep bowl, mix well and refrigerate to marinate for, At least one hour., Serve chilled with nacho chips.] | [Energy, 121 cal, Protein, 2.5 g, Carbohydrates, 26.1 g, Fiber, 5.7 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 16.7 mg] | citrus-salsa-with-spicy-coriander-22730r |
| rcp39642 | Citrus Watermelon Salad | Snacks | Veg | [watermelon (tarbuj) cubes, orange segments, sweet lime (mosambi) segments, pomegranate (anar), extra virgin olive oil, chopped parsley, lemon juice, sea salt (khada namak)] | 20 mins | 0 mins | [Indian Fruit Salad Recipes, Low Calorie Indian Salad, No Cooking Veg Indian, Western Party, High in Omega 3 Fatty Acids, Healthy Heart Salads Raitas, Healthy Fruit Snacks] | 3Makes 3 servings | Indian | citrus watermelon salad recipe | pomegranate citrus Indian salad | weight loss orange sweet lime and pomegranate salad | with 15 amazing images. citrus watermelon salad is a light Indian salad made in a parsley extra virgin olive oil dressing. Learn to make weight loss orange sweet lime and pomegranate salad. citrus watermelon salad, everybody’s favourite, watermelon is God’s gift to mankind to help beat the hot summer sun! Here is one more reason to love this refreshing fruit – it is a wonderful source of iron! weight loss orange sweet lime and pomegranate salad has vitamin C rich foods like orange, sweet lime and lemon juice, which helps improve iron absorption. Aromatic parsley enhances the Citrus Watermelon Salad by bringing in more iron, and a tantalising colour and flavour too. Watermelon is low in calories and full of water, thus is good for weight loss too. Citrulline in watermelon has been studied for its effect on heart function and it was revealed that it improves heart function and helps in the treatment of heart failure. Extra Virgin Olive oil used in weight loss orange sweet lime and pomegranate salad is a strong antioxidant and good for heart. Also it has anti inflammation properties and forms the bulk of calories in the form of healthy omega 3 fatty acids. Enjoy citrus watermelon salad recipe | pomegranate citrus Indian salad | weight loss orange sweet lime and pomegranate salad | with step by step photos. | [To make citrus watermelon salad, prepare the parsley lemon extra virgin olive oil dressing by mixing all ingredients., In a deep bowl put watermelon (tarbuj) cubes, orange segments, sweet lime (mosambi) segments and pomegranate (anar)., Add the dressing just before serving. Toss well., Serve citrus watermelon salad immediately.] | [Energy, 93 cal, Protein, 1.2 g, Carbohydrates, 13.6 g, Fiber, 2.7 g, Fat, 3.8 g, Cholesterol, 0 mg, Sodium, 32.2 mg] | citrus-watermelon-salad-39642r |
| rcp22738 | Classic Chocolate Fondue | NA | NA | [chopped dark chocolate, butter, plain flour (maida), milk, cocoa powder, fresh cream, sugar, vanilla essence, marshmallows, vanilla sponge cake pieces] | 5 mins | 6 mins | [Indian Dips / Sauces, Chocolate Dessert, Chocolates Desserts, Cocktail Party, Fondue Party, Quick Indian Dips, Gravies & Sauces] | 2Makes 2.25 cups (32 tbsp ) | Indian | Divinely rich and silky smooth, the Classic Chocolate Fondue has the most balanced chocolate flavour, which appeals to almost everybody. Neither too sweet nor bitter, this combination of molten dark chocolate with buttery sauce and fresh cream just takes you to seventh heaven when enjoyed with chewy marshmallows, pieces of vanilla sponge cake or even fruits. Some people like to make it even richer by using creamy milk chocolate and brandy, but remember that might get too rich for some! | [Heat the butter in a broad non-stick pan, add the plain flour, mix well and cook on a medium flame for a few seconds, while stirring continuously., Add the milk, chocolate, cocoa powder, fresh cream, sugar and ¾ cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring continuously., Add the vanilla essence and mix well., Serve immediately with marshmallows and vanilla sponge cake pieces.] | [Energy, 45 cal, Protein, 0.6 g, Carbohydrates, 3 g, Fiber, 0.2 g, Fat, 3.8 g, Cholesterol, 1.4 mg, Sodium, 6.1 mg] | classic-chocolate-fondue-22738r |
| rcp1846 | Classic Italian Pesto | Dinner | NA | [pinenuts (chilgoza), basil, parmesan cheese, olive oil, chopped garlic (lehsun), salt] | 5 mins | 5 mins | [Italian Basic, Dinner, Italian Dinner] | Makes 0.5 cup | Italian | An italian kitchen is incomplete without a jar of pesto. A lip-smacking combination of basil, cheese and nuts, pesto serves as a tasteful dressing for many a preparation, from pastas and salads to even stuffed bread rolls. Although commonly available at stores these days, classic italian pesto made at home is certainly a notch above these. | [Lightly roast the pine nuts. Cool completely., Combine all the ingredients in a blender and blend into a smooth paste., Use as required.] | [Not Given] | classic-italian-pesto-1846r |
| rcp3269 | Clear Broccoli and Carrot Soup | NA | NA | [broccoli florets, sliced carrots, olive oil, sliced onions, chopped garlic (lehsun), chopped celery (ajmoda), soaked and chopped sun-dried tomatoes, salt] | 10 mins | 11 mins | [Italian Soups, Indian Clear Soups, Chunky Indian Soups, Jhat-Pat Soup, Saute, Boiled Indian recipes, Non-stick Pan] | 4Makes 4 servings | Indian | broccoli carrot soup | indian broccoli carrot soup | healthy broccoli carrot soup | carrot broccoli soup | with 14 amazing images. This Indian Clear Broccoli and Carrot Soup recipe shows you how to make a soothing clear soup with crunchy and colourful veggies like broccoli and carrots, which compete and contrast with each other in appearance and flavour. Broccoli Carrot Soup is a super healthy soup which you can have as a low carb soup made of broccoli, carrots and onions. Broccoli is a good source of Vitamin C which boosts the immune system and fights off cancers, heart disease and protects the body from free radical damage. Carrot is great for the eyes.They relieve constipation, high blood pressure, have fibre and lower cholesterol. While onions, garlic and celery enhance the flavour of this Broccoli Carrot Soup, sun-dried tomatoes impart an exciting tanginess. When down with a bug or cold, I turn to this warm Clear Broccoli and Carrot Soup. Garnish the Clear Broccoli and Carrot Soup with grated Parmesan cheese and serve fresh and hot. Apart from Clear Broccoli and Carrot Soup check our other healthy clear soups to have a larger choice. Enjoy how to make Clear Broccoli and Carrot Soup recipe with detailed step by step photos below. | [To make clear broccoli and carrot soup, heat the olive oil in a deep non-stick pan, add the onions and garlic and sauté on a medium flame for 1 minute., Add the carrots and celery and sauté on a medium flame for 1 minute., Add the broccoli, 4 cups of hot water and salt, mix well and cook on a medium flame for 6 to 8 minutes, while stirring occasionally., Add the sun-dried tomatoes and pepper, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Serve the clear broccoli and carrot soup immediately.] | [Energy, 94 cal, Protein, 5.8 g, Carbohydrates, 11.6 g, Fiber, 3.9 g, Fat, 4.2 g, Cholesterol, 0 mg, Sodium, 33.5 mg] | clear-broccoli-and-carrot-soup-3269r |
| rcp1224 | Clear Gazpacho | NA | NA | [cucumber, roughly chopped, onion, roughly chopped, tomatoes, chopped, salad oil, sugar, chopped coriander (dhania), tomato, chopped, chopped capsicum, chopped cucumber, tobasco sauce, salt] | 10 min. | 10 min. | [Mexican Soups, Indian Clear Soups, Chunky Indian Soups, Indian Pressure Cooker, Mexican Party] | 6Makes 6 cups. | Indian | A chilled Mexican soup, ideal for the summer. | [Cut the cucumber and onion into big pieces. Add 6 cups of water and cook., When cooked, add the tomatoes and blend in a blender. Pass through a sieve., Put the topping in the soup, add a few ice cubes and mix well., Serve cold.] | [Energy, 43 cal, Protein, 0.6 g, Carbohydrates, 4.2 g, Fiber, 1.3 g, Fat, 2.6 g, Cholesterol, 0 mg, Vitamin A, 206.8 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.3 mg, Vitamin C, 18 mg, Folic Acid, 15.3 mcg, Calcium, 27.5 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 7.8 mg, Potassium, 83.2 mg, Zinc, 0.1 mg] | clear-gazpacho-1224r |
| rcp4181 | Clear Vegetable Stock | NA | NA | [chopped cabbage, chopped carrot, chopped celery (ajmoda), chopped spring onions, cauliflower florets] | 10 mins | 20 mins | [Chinese Basic, Non-stick Pan] | 4Makes 4.5 cups | Chinese | clear vegetable stock recipe | clear vegetable stock for soups | how to make clear vegetable stock | vegetable stock for Chinese dishes | with 11 amazing images. clear vegetable stock recipe | clear vegetable stock for soups | how to make clear vegetable stock | vegetable stock for Chinese dishes is used for making Oriental soups and vegetable dishes. Learn how to make clear vegetable stock. To make clear vegetable stock, combine all the vegetables in a deep non-stick pan with 6 cups of water, mix well and cook on a medium flame for 15 to 20 minutes or till it reduces to about ¾th of its quantity. Strain it using a strainer. Keep the vegetable stock aside and discard the vegetables. Use the clear vegetable stock as required. This clear vegetable stock for soups combines vegetables like cabbage, spring onions and celery to give the typical sharpness that is characteristic of most Chinese dishes. If you wish you can also add ginger and garlic, but avoid the use of garlic while making Jain soups. Combined with crisp veggies and peppy sauces, this vegetable stock for Chinese dishes has the potential to transform into tongue-tickling delicacies such as Chinese Vegetable Clear Soup, Mushroom and Vermicelli Soup etc. While we used cabbage, spring onions, carrot, celery and cauliflower, you can substitute them with other vegetables like onions, asparagus, broccoli etc. and also perk the flavour with the use of fresh herbs like parsley, thyme, coriander etc. to make clear vegetable stock. Avoid use of mushy vegetables like tomatoes, bottle gourd etc. Tips for clear vegetable stock. 1. Chop all the vegetable roughly and add it to boiling water. 2. Remember to use a big deep pan as you have to boil on a high flame. 3. After the straining the stock, discard the vegetables. Enjoy clear vegetable stock recipe | clear vegetable stock for soups | how to make clear vegetable stock | vegetable stock for Chinese dishes | with step by step photos. | [To make the clear vegetable stock, combine all the vegetables in a deep non-stick pan with 6 cups of water, mix well and cook on a medium flame for 15 to 20 minutes or till it reduces to about ¾th of its quantity., Strain it using a strainer. Keep the vegetable stock aside and discard the vegetables., Use the clear vegetable stock as required.] | [Energy, 13 cal, Protein, 0.5 g, Carbohydrates, 2.7 g, Fiber, 1.2 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 13.5 mg] | clear-vegetable-stock-4181r |
| rcp4604 | Clear Vegetable Stock ( Healthy Soups and Salads) | NA | NA | [onions, chopped carrots, celery (ajmoda), coriander (dhania), black peppercorns (kalimirch)] | 10 mins | 20 mins | [Boiled Indian recipes, Pan] | 4Makes 4 servings | Indian | Vegetable stock is a subtly flavoured liquid made by simmering water with some vegetables and spices. It can be used as a base for different soups and sauces instead of water to give it a better flavour profile wlike healthy brown onion soup, asparagus soup and green peas skin soup. | [Place all the ingredients in a large pan and add 6 cups of water., Bring to a boil and then lower the heat., Cover with a lid and simmer for 20 minutes till the vegetables have released their flavours., Cool, stain and keep aside.] | [Not Given] | clear-vegetable-stock--healthy-soups-and-salads-4604r |
| rcp42875 | Clove Tea for Weight Loss, Laung Chai | NA | NA | [cloves (laung / lavang), water, honey] | 1 mins | 4 mins | [Tea, Chai, Indian Diabetic Drinks, Home Remedies Common Cold & Cough, Healthy Heart Indian Drinks Beverages, Low Calorie Drinks, Healthy Drinks Hot Beverages, Antioxidant Drinks] | 1Makes 0.75 cup | Indian | clove tea recipe | clove tea for weight loss | clove tea benefits | laung ki chai | with 12 amazing images. clove tea recipe | clove tea for weight loss | clove tea benefits | laung ki chai is a herbal drink which can sipped on as a substitute to caffeine ladend drinks. Learn how to make clove tea for weight loss. To make clove tea, bring the water to boil, add the cloves and allow it to boil for 3 to 4 minutes. Strain, add honey and mix well. Serve. The clove tea has umpteen benefits. The polyphenols in the clove act as antioxidants which help in reducing inflammation in the body and exhibiting organ protecting benefits. These antioxidants also help in getting rid of toxins from the body. Sipping on this laung ki chai works as an expectorant which can help you clear throat and congestion. A cup of this tea will also rejuvenate you when need relief from cold and cough. Clove tea for weight loss can be sipped on by diabetics and heart patients too. Small quantities of this tea can have lower risk of diabetes, heart disease and stroke. Some studies also have shown prevention from cancer. However, do not go overboard with its consumption. Too much clove tea can lead to gastro-intestinal discomfort. Tips for clove tea. 1. Along with cloves, you can also add 1 to 2 sticks of cinnamon. 2. Adding some grated ginger will not only add flavour, but also help boost immunity. 3. Prefer to serve clove tea warm / hot to reap its health benefits. Enjoy clove tea recipe | clove tea for weight loss | clove tea benefits | laung ki chai | with step by step photos. | [To make clove tea recipe, bring the water to boil, add the cloves and allow it to boil for 3 to 4 minutes., Strain, add honey and mix well. Serve.] | [Energy, 12 cal, Protein, 0 g, Carbohydrates, 3.3 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.2 mg] | clove-tea-for-weight-loss-laung-chai-42875r |
| rcp22284 | Club Sandwich | Snacks | NA | [whole wheat bread, mint and onion chutney, lettuce, cucumber, tomatoes, chilas, whole wheat flour (gehun ka atta), besan (bengal gram flour), jowar (white millet) flour, chopped onions, chopped tomatoes, chopped coriander (dhania), green chilli, salt, oil] | 10 mins | 10 mins | [Indian Snacks for Entertaining, Sandwich Recipes, Saute, Indian Tawa, Indian Birthday Party, Non-stick Pan, Quick Snacks / Quick Starters] | 2Makes 2 sandwiches | Indian | This truly unusual combination of whole wheat toast and traditional Chilas makes a satiating snack. Mint and Onion Chutney adds an extra zing to this layered vegetable club sandwich with a difference. Make it the next time you are seeking a fusion of the east and west! | [Mix together all the ingredients in a bowl and add enough water to make a smooth batter and divide into 2 equal portions., Heat a non-stick pan and grease it lightly with oil., Spread one portion of the batter on it to form a thick round chila of 100 mm (4") diameter., Cook on both sides till golden brown, using a little oil., Repeat with the remaining batter to make 1 more chila. Keep aside., Apply little chutney on all the toasted bread slices and keep aside., Place a toasted bread slice on a flat dry surface, put one chila on it. Cover with another toasted bread slice with the chutney side facing up., Place a lettuce leaf, 4 slices cucumber and 4 slices of tomatoes on it and cover with the third toasted bread slice., Repeat with the remaining ingredients to make 1 more sandwich., Cut each sandwich into 4 equal portions and serve immediately.] | [Energy, 284 cal, Protein, 12.3 g, Carbohydrates, 47.3 g, Fiber, 15.8 g, Fat, 5.1 g, Cholesterol, 0 mg, Sodium, 78.5 mg] | club-sandwich-22284r |
| rcp43042 | Cluster Beans Poriyal | Lunch | NA | [oil, mustard seeds ( rai / sarson), urad dal (split black lentils), curry leaves (kadi patta), chopped garlic (lehsun), chopped onions, asafoetida (hing), chopped green chillies, chopped cluster beans (gavarfali), turmeric powder (haldi), salt, grated coconut] | 10 mins | 15 mins | [South Indian Curries / Sabzis, Sukhi Sabzis, Semi-Dry Sabzis, Traditional Indian Sabzis, Diabetic Sabzis, Diabetes and Kidney friendly, Lunch Sabzi] | 4Makes 4 servings | South Indian | cluster beans poriyal recipe | South Indian style Kothavarangai poriyal | guvar poriyal sabzi for diabetes and kidney patients | with 22 amazing images. cluster beans poriyal recipe is a mildly spiced dish, cooked with a simple tempering and grated coconut. Learn how to make cluster beans poriyal recipe | South Indian style Kothavarangai poriyal | guvar poriyal sabzi for diabetes and kidney patients | South Indian cuisine uses coconut liberally to perk up the flavour of this cluster beans poriyal. However with lifestyle disorders like diabetes mellitus, kidney problems, heart diseases it is best to limit the use of coconut as it is high in fat and potassium. Here we present to you an authentic cluster beans poriyal recipe, which makes use of minimal coconut, but the taste has been well balanced with the perfect blend of spices to suit your taste buds. Cluster Beans are known as Kothavarangai in Tamil. Cluster beans have many healthy benefits. It has a very high amount of folic acid and vitamin K, making it a super food during pregnancy. cluster beans poriyal is rich in Vitamin C, Folic Acid, Fiber. With only 66 calories per serving of guvar poriyal sabzi, this recipe is perfect for weight loss and healthy living. pro tips to make cluster beans poriyal: 1. If you wish you can add little jaggery to enhance its flavour. 2. Use fresh cluster beans if possible. They will have a better flavor and texture. 3. If you don’t have freshly grated coconut you can add desiccated coconut. Enjoy cluster beans poriyal recipe | South Indian style Kothavarangai poriyal | guvar poriyal sabzi for diabetes and kidney patients | with detailed step by step photos. | [To make cluster beans poriyal, heat the oil in a non-stick kadhai and add the mustard seeds, urad dal and curry leaves., When the seeds crackle, add the garlic, onions, green chillies and asafoetida and sauté on medium flame for 2 minutes., Add the cluster beans and turmeric powder and sauté on medium flame for 3 minutes., Add ½ cup of water and mix well. Cover and cook on medium flame for 8 to 10 minutes or until done, while stirring occasionally., Add the salt and coconut and mix well., Serve cluster beans poriyal hot.] | [Energy, 66 cal, Protein, 2.3 g, Carbohydrates, 8.6 g, Fiber, 4.2 g, Fat, 4.9 g, Cholesterol, 0 mg, Sodium, 99.4 mg] | cluster-beans-poriyal-43042r |
| rcp6235 | Coco Pineapple Delight | NA | Veg | [pineapple slices, tender coconut, coconut meat (nariyal ki malai)] | 5 mins | 0 mins | [No Cooking Veg Indian, Mixer, Fresh Juices] | 2Makes 2 servings | Indian | What could be more refreshing than some coconut water? With the added nutrition of pineapple, this delightful drink becomes a must-have. A mind-blowing combination of pineapple and coconut meat, added to the wholesome coconut water! Coconut is rich in potassium and pineapple in vitamin C. Enzyme 'bromelin' in pineapple helps stabilize the acid-alkaline balance of body fluids and improves digestion. | [Juice the pineapple slices., Chop the tender coconut meat finely., Mix together the pineapple juice, tender coconut meat and tender coconut water., Add some crushed ice in 2 glasses and pour the juice over it. Serve immediately., Blend all the ingredients till smooth., Add some crushed ice in 2 glasses and pour the juice over it. Serve immediately.] | [Energy, 60 cal, Protein, 1.1 g, Carbohydrates, 10.3 g, Fiber, 11 g, Fat, 1.6 g, Cholesterol, 0 mg, Sodium, 10.5 mg] | coco-pineapple-delight-6235r |
| rcp33182 | Coco Pineapple Delight ( Party Drinks ) | NA | NA | [pineapple cubes, coconut water, tender coconut, sugar syrup, ice, mixed fruits] | 15 mins | 0 mins | [Indian Mocktails] | 4Makes 4 glasses | Indian | Coco pineapple delight, the soft, soothing flavour of fresh coconut water and coconut meat combines in an interesting manner with the sweet and tangy pineapple to make a really refreshing drink. Serve it directly in fancy glasses with garnishes of your choice. Even better, serve it in coconut shells for an irresistible tropical look and feel. Glass used: of your choice. | [Combine all the ingredients, except the crushed ice, and blend in a mixer till smooth., In each glass, place ¼ cup of crushed ice and pour equal quantity of the juice over it., Serve immediately garnished with a pineapple wheel in each glass., When pineapple is not season, you can use tinned pineapple slices and omit the sugar syrup since tinned apple is already sweet.] | [Energy, 139 cal, Protein, 2 g, Carbohydrates, 28 g, Fiber, 17.6 g, Fat, 2.2 g, Cholesterol, 0 mg, Sodium, 58.1 mg] | coco-pineapple-delight--party-drinks--33182r |
| rcp38225 | Coconut - Coriander Masala | NA | Veg | [grated coconut, chopped coriander (dhania), chopped green garlic (hara lehsun), coriander-cumin seeds (dhania-jeera) powder, ginger-green chilli paste, chilli powder, sugar, lemon juice, salt] | 5 mins | 0 mins | [Gujarati, Bengali Sabzis / Veg Gravies, Low Cal Pickles/ Sauces / Chutneys] | 2Makes 1.5 cups (21 tbsp ) | Bengali | undhiyu masala recipe | Gujarati oondhiya masala | coconut coriander masala | with 10 amazing images. undhiyu masala recipe | Gujarati oondhiya masala | coconut coriander masala is a basic Gujarati masala used in making the famous Gujarati sabzi Undhiyu. Learn how to make Gujarati oondhiya masala. To make undhiyu masala, you need very few ingredients. Combine grated coconut, chopped coriander, chopped green garlic, coriander-cumin seeds powder, ginger-green chilli paste, chilli powder, sugar, lemon juice and salt in a bowl and mix well. The masala is ready. This Gujarati oondhiya masala makes use of lots of hara lehsun, as this is a winter special sabzi. However, if you don’t find some green garlic, you can avoid it and make the recipe. This coconut-coriander masala is also used in other sabzis like valor muthia nu shaak, turiya paatra etc. Tips for undhiyu masala. 1. Use fresh coconut only. 2. If you don’t want to use chilli powder, avoid it and increase the quantity of green chilli paste used. 3. You can make this masala and store refrigerated for a few hours, but do not add salt to it. Add salt just before using it. Enjoy undhiyu masala recipe | Gujarati oondhiya masala | coconut coriander masala | with step by step photos below. | [To make coconut coriander masala, combine all the ingredients together in a bowl and mix well., Use the coconut coriander masala as required.] | [Energy, 25 cal, Protein, 0.2 g, Carbohydrates, 1.6 g, Fiber, 0.7 g, Fat, 2 g, Cholesterol, 0 mg, Sodium, 0.4 mg] | coconut----coriander-masala-38225r |
| rcp35 | Coconut and Orange Drink | NA | Veg | [tender coconut water, coconut flesh, orange crush] | 5 mins | 0 mins | [Indian Juices, Indian Mocktails, No Cooking Veg Indian, Cocktail Party, Mixer] | 3Makes 3 glasses | Indian | coconut orange drink recipe | tender coconut and orange drink | coconut water orange drink | orange and coconut water refresher | with 6 amazing images. coconut orange drink is where tender coconut water and orange crush are a brilliant combo, as they produce a tingling sensation that excites your taste buds and rejuvenates your body and soul! But, the excitement does not end there, as this lovely tender coconut and orange drink is further jazzed up with pieces of chilled coconut flesh, which offers exciting bites in every gulp. Indeed, every sip of this exciting coconut water orange drink is worth relishing! Have this refreshing coconut orange drink as it is or serve with Cheesy Delights like Carrot and Cheese Fingers, Cheese Crackers etc. Enjoycoconut orange drink recipe | tender coconut and orange drink | coconut water orange drink | orange and coconut water refresher | with step by step photos given below. | [To make coconut orange drink recipe, combine all the ingredients in a blender and blend till smooth., Pour equal quantities of coconut orange drink into 3 individual glasses and serve immediately.] | [Energy, 143 cal, Protein, 1.5 g, Carbohydrates, 29.7 g, Fiber, 14.6 g, Fat, 2.3 g, Cholesterol, 0 mg, Sodium, 0 mg] | coconut-and-orange-drink-35r |
| rcp39572 | Coconut and Vegetable Rice | NA | NA | [coconut milk (nariyal ka doodh), diagonally cut and blanched french beans, boiled green peas, boiled baby corn, cooked long grained rice, cornflour, oil, garlic (lehsun) paste, red chilli paste, chopped fresh basil, lemon rind, salt] | 15 mins | 6 mins | [Traditional Indian Rice Recipes, Pulaos, Western Party, Non-stick Pan] | 4Makes 4 servings | Indian | Thai cuisine is known for its use of coconut milk, garlic and red chilli paste. Here is a rice preparation that combines rice and vegetables with precisely the same flavourful combination of ingredients. Lemon rind and basil are two unique ingredients used in this Coconut and Vegetable Rice to impart a distinct flavour that lingers in your taste buds for a long time. | [Dissolve the cornflour in the coconut milk and keep aside., Heat the oil in a broad non-stick pan, add the garlic paste and red chilli paste and sauté on a medium flame for 1 minute., Add the coconut milk-cornflour mixture, french beans, green peas, baby corn, basil,lemon rind and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the rice, mix well and cook on a medium flame for another 2 minutes, while stirring occasionally., Serve hot.] | [Not Given] | coconut-and-vegetable-rice-39572r |
| rcp41499 | Coconut Ball Cookies, No Bake Quick Eggless Cookies | NA | NA | [crushed coconut biscuit, soft butter, orange juice, powdered sugar, desiccated coconut] | 5 mins | 0 mins | [Cookies, Eggless Cookies, High Tea Party, Kids After School] | 19Makes 19 cookies | NA | These are soft cookies that can be made instantly. You just need to mix, shape and refrigerate to get semi-set cookies that just melt in your mouth. The Coconut Ball Cookies combine the mild sweetness and mellow flavour of coconut with the tanginess of orange juice. While crushed coconut biscuits form the core of this biscuit, part of the excitement comes from a coating of desiccated coconut, which gives a nice icy-flaky mouth-feel when chilled. These cookies also have a nice buttery taste, which appeals to everybody. Serve this unique treat with evening tea or at a party . | [Combine biscuit, butter, orange and powdered sugar in a big bowl, mix very well., Divide the mixture into 19 equal portions and roll out each portion into a ball., Roll the prepared cookies in desiccated coconut till they are evenly coated from all sides., Refrigerate all cookies for 30 minutes and serve.] | [Energy, 95 cal, Protein, 0.9 g, Carbohydrates, 11.6 g, Fiber, 0.1 g, Fat, 5 g, Cholesterol, 11.2 mg, Sodium, 37.4 mg] | coconut-ball-cookies-no-bake-quick-eggless-cookies-41499r |
| rcp3198 | Coconut Barley Soup | NA | NA | [coconut milk, barley (jau), butter, chopped garlic (lehsun), grated ginger (adrak), chopped green chillies, lemon, chopped spring onions, carrot cubes, salt, milk, chopped coriander (dhania)] | 10 mins | 16 mins | [Chunky Indian Soups, Non-stick Pan] | 4Makes 4 servings | Indian | Can something be soothing and peppy at the same time? Yes! In this unique Coconut Barley Soup, coconut milk, milk and barley provide a soothing base, while pungent ginger, garlic and green chillies provide a spicy touch enhanced by the lemon grass and spring onions. This zesty soup is made more sumptuous and colourful by the addition of cubed carrots. | [Heat the butter in a deep non-stick pan, add the garlic, ginger, green chillies, lemon grass and spring onions, mix well and sauté on a medium flame for 2 to 3 minutes., Add the carrots, barley, salt and 3 cups of water, mix well and cover and cook on a medium flame for 7 to 8 minutes or till the carrots are cooked, while stirring occasionally., Add the coconut milk, milk and coriander, mix well and cook on a medium flame for 4 to 5 minutes or till the soup comes to a boil, while stirring occasionally., Discard the lemon grass and serve hot., To make 1 cup cooked barley – bring enough water to boil, add ½ cup barley and cook on a medium flame for 5 to 7 minutes. Drain and keep aside] | [Energy, 337 cal, Protein, 7.5 g, Carbohydrates, 32.8 g, Fiber, 6.5 g, Fat, 18.7 g, Cholesterol, 0 mg, Vitamin A, 436.1 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.2 mg, Vitamin B3, 2.2 mg, Vitamin C, 11.9 mg, Folic Acid, 9 mcg, Calcium, 112.8 mg, Iron, 1.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 35.8 mg, Potassium, 100.7 mg, Zinc, 0.5 mg] | coconut-barley-soup-3198r |
| rcp41183 | Coconut Basil Smoothie | BreakFast | NA | [coconut milk, basil leaves, pineapple cubes, spinach (palak) leaves, flax seeds, salt, lemon juice, ice cubes, shredded coconut] | 15 mins | 0 mins | [Indian Milkshakes & Smoothies, Mixer, Quick 5 Ingredients, 5 Ingredients Breakfast] | 4Makes 4 glasses | Indian | This is a unique smoothie that focuses on coconut milk rather than fruits, ice-cream or yoghurt. The soothing flavour of coconut milk is perked up with the herby notes of basil, along with pineapples for tang, and spinach and flax seeds for more nutrition. The blend of flavours and textures is just awesome in the resulting Coconut Basil Smoothie. The creamy mouth-feel together with the refreshing flavours make it a great hit with anybody. You can also try other exciting smoothies like the Papaya and Green Apple Smoothie and Melon Smoothie, Kharbuja Smoothie . | [Combine all the ingredients along with ¼ cup of water in a mixer and blend till smooth., Pour equal quantities of the drink into 4 individual glasses., Serve immediately garnished with a little shredded coconut.] | [Energy, 136 cal, Protein, 1.2 g, Carbohydrates, 16.7 g, Fiber, 4.4 g, Fat, 7 g, Cholesterol, 0 mg, Sodium, 48.8 mg] | coconut-basil-smoothie-41183r |
| rcp41881 | Coconut Butter with Desiccated Coconut | BreakFast | Veg | [desiccated coconut] | 2 mins | 0 mins | [Indian Butter, Mixer, Indian Healthy Veg Snack, Healthy Indian Breakfast, Gluten Free Veg Indian, Low Carb Diet, Lactose Free Dairy Free] | 1Makes 1 cup (14 tbsp ) | Indian | People all over the world are rediscovering the magic of the humble coconut, which is an everyday sight in India. It is interesting to note that this common nut can be used to make several exotic yet super healthy ingredients like coconut flour, coconut butter and so on. This recipe shows you how to make Homemade Coconut Butter using desiccated coconut. You might have to blend 2 cups of coconut for around 3 minutes to get the right consistency. While doing so, make sure you do not grind continuously and cause the mixer to become hot and stop working. Give breaks wile grinding. Once done, the butter will stay fresh for 15 to 20 days at room temperature, and up to a month in the fridge. Have a healthy breakfast of whole grain bread and coconut butter or serve a dollop over your favourite snacks. You can also try other recipes like Coconut Flour Bread or Almond Bread . | [Put 2 cups of the coconut in a mixer and blend it till smooth and butter like texture., Repeat with the remaining 2 cups of coconut., Transfer the butter in an air-tight container, and store it in a cool place., Use as required.] | [Energy, 113 cal, Protein, 1.2 g, Carbohydrates, 4.1 g, Fiber, 2.8 g, Fat, 11.1 g, Cholesterol, 0 mg, Sodium, 6.3 mg] | coconut-butter-with-desiccated-coconut-41881r |
| rcp41882 | Coconut Butter with Dried Coconut | NA | Veg | [dry coconut (kopra)] | 2 mins | 0 mins | [Indian Butter, Mixer, Gluten Free Veg Indian, Low Carb Diet, Lactose Free Dairy Free, Vitamin E Rich, Potassium Rich] | Makes 0.25 cup (4 tbsp ) | Indian | Dried coconut is readily available in grocery stores in India, including the small roadside kirana shops! This common ingredient however has a timeless charm, and Indians love to use dried coconut in different forms in their cooking. You can just pop a piece of dried coconut into your mouth and munch on it – some even call it the common man’s almond! Here is another exciting use for dried coconut – you can make healthy and tasty butter out of it. This homemade coconut butter has a naturally sweet taste, which makes it a wonderful accompaniment for nutritious breads and other snacks. It takes around 10 minutes to blend this, so make sure you give breaks in between. If you grind continuously, your mixer will heat up and stop working. Once done, this butter stays fresh for 15 to 20 days at room temperature, and for a month in the refrigerator. You can also try other recipes like Coconut Flour Bread or Almond Bread . | [Peel the brown portion of the coconut, using a peeler., Grate it using a grater., Put the grated coconut in the mixer and blend it till smooth and butter like texture., Transfer the butter in an air-tight container, and store it in a cool place., Use as required.] | [Energy, 331 cal, Protein, 3.4 g, Carbohydrates, 9.2 g, Fiber, 3.3 g, Fat, 31.1 g, Cholesterol, 0 mg, Sodium, 0 mg] | coconut-butter-with-dried-coconut-41882r |
| rcp41890 | Coconut Cake, Eggless Coconut Sponge Cake | Snacks | NA | [coconut milk (nariyal ka doodh), desiccated coconut, plain flour (maida), baking powder, baking soda, soft butter, powdered sugar] | 5 mins | 0 mins | [American Ice - Creams & Deserts, Sweet Snacks, School Time Snacks, Indian style Eggless Cakes, Raksha - Bandhan, Christmas, Mother's Day] | 1Makes 1 cake (6 wedges) (6 wedge ) | Indian | coconut cake recipe | nariyal ka cake | eggless coconut sponge cake | coconut cake with desiccated coconut | with 40 amazing images. coconut cake recipe | nariyal ka cake | eggless coconut sponge cake | coconut cake with desiccated coconut is an extraordinary sponge cake which can be made when you are bored of regular chocolate and vanilla sponge cake. Learn how to make nariyal ka cake. To make coconut cake, combine the plain flour, baking powder and baking soda in a deep bowl, mix well and keep aside. Combine the butter and sugar in a deep bowl and mix well till it is smooth and light using a spatula. Add the plain flour mixture gradually and fold gently. Add the coconut milk gradually and mix well using a spatula. Add the desiccated coconut and mix gently, using a spatula. Pour the batter into a greased and dusted 175 mm. (7”) diameter aluminium tin. Tap it slightly to even out the mixture. Bake it in a pre-heated oven at 180°c (360°f) for 20 to 25 minutes. Keep aside to cool slightly. Demould the cake, cut it into 6 equal wedges and serve. Like a breeze that caresses you atop a hill, the mellow flavour of coconut revitalises your palate when you bite into this unique eggless coconut sponge cake. The soothing touch of coconut is unmistakable as both coconut milk and desiccated coconut are used. This is a soft and succulent sponge cake with a deep-seated flavour and mild crunch, which makes this coconut cake with desiccated coconut a wonderful accompaniment to tea. While you may serve it a while after baking, nariyal ka cake tastes especially great when slightly warm. You can also try other recipes like Coconut Toffee or Coconut Ball Cookies. Enjoy coconut cake recipe | nariyal ka cake | eggless coconut sponge cake | coconut cake with desiccated coconut | with step by step photos. | [To make coconut cake, combine the plain flour, baking powder and baking soda in a deep bowl, mix well and keep aside., Combine the butter and sugar in a deep bowl and mix well till it is smooth and light using a spatula., Add the plain flour mixture gradually and fold gently., Add the coconut milk gradually and mix well using a spatula., Add the desiccated coconut and mix gently, using a spatula., Pour the batter into a greased and dusted 175 mm. (7”) diameter aluminium tin., Tap it slightly to even out the mixture., Bake it in a pre-heated oven at 180°c (360°f) for 20 to 25 minutes. Keep aside to cool slightly., Demould the coconut cake, cut it into 6 equal wedges and serve.] | [Energy, 269 cal, Protein, 2.4 g, Carbohydrates, 27.5 g, Fiber, 0.9 g, Fat, 16.8 g, Cholesterol, 35.4 mg, Sodium, 120.6 mg] | coconut-cake-eggless-coconut-sponge-cake-41890r |
| rcp41620 | Coconut Chia Pudding Super Bowl | BreakFast | Vegan | [coconut milk, chia seeds, falooda seeds (subza), sweet lime (mosambi), kiwi slices, chopped green grapes, peanut butter] | 10 mins | 0 mins | [Healthy Indian Recipes, Low Cal Breakfast, Puddings, Refrigerator, Kids High Energy Indian Foods, Vegan, Antioxidant Rich Indian] | 4Makes 4 servings | Indian | Although this is a pudding, we prefer to call it a super bowl because that is how it works! The Coconut Chia Pudding Super Bowl is a protein-packed dessert that is rich in healthy fats. A topping of fruits gives you a wonderful taste, texture and mouth-feel, not to forget an ample dose of fibre and antioxidants that will keep you fit and fine. Although you can mix and match the fruits, we have chosen a combination of tangy fruits, which contrast beautifully with the mellow taste of coconut. You are sure to enjoy this healthy dessert and will soon be recommending it to others too. You can also try other recipes using chia seeds like Energy Chia Seed Drink with Lime and Honey and Hydrating Energizing Smoothie . | [Combine the coconut milk, chia seeds and faloods seeds in a bowl and mix well., Cover the bowl with a cling wrap and keep in the refrigerator for 8 hours., Once set, arrange the sweet lime slices, kiwi slices and grapes., Finally pipe out some peanut butter evenly over it., Serve immediately., Peanut butter is mixed with little water to make a consistency little thin so it is easy to pipe out.] | [Energy, 166 cal, Protein, 1 g, Carbohydrates, 7.7 g, Fiber, 2.3 g, Fat, 14.3 g, Cholesterol, 27.5 mg, Sodium, 91.2 mg] | coconut-chia-pudding-super-bowl-41620r |
| rcp40999 | Coconut Chikki, Kopra Chikki Made in Jaggery | Snacks | Veg | [chopped jaggery (gur), desiccated coconut] | 15 mins | 6 mins | [Gujarati Sweet Mithai, Comfort Foods, Sweet Snacks, Traditional Indian Mithai, Chikki, Makar Sankranti Pongal Festival, Kadai Veg] | 44Makes 44 pieces | Gujarati | coconut chikki recipe | kopra chikki Indian recipe | kopra chikki with jaggery | Lonavala style coconut chikki | nariyal ki chikki | with 14 amazing images. This kopra chikki Indian recipe is quite unique in its flavour and texture. It is thinner than most other chikkis, has an exhilarating crispness, and the rich flavour of coconut and jaggery. Here is a detailed step-by-step recipe that shows you how to make coconut chikki at home. This Lonavala style coconut chikki makes use of desiccated coconut. It is easily available in the market and also known as sukha grated nariyal. The chikki made with this nariyal is also less brittle and slightly soft to be enjoyed by senior citizens who often have chewing problems. To make coconut chikki, heat an aluminium kadhai on a high flame. Add the jaggery, mix well and cook on a high flame for 2 minutes, while stirring continuously. Lower the flame to slow and keep stirring continuously for 2 minutes, till it forms foam and changes the colour. Switch off the flame and keep stirring for a few more seconds. Add the desiccated coconut and mix very well. Put it on a greased platform, while mixing it upside down using a flat ladle. Pat the mixture, with greased hands and roll it using a greased rolling pin to make 325 mm. (13”) diameter circle. While rolling make sure it does not stick on the platform. If it sticks, loosen it using a flat ladle, and roll again. Cut immediately using a sharp knife into equal squares. Cool completely. Break into pieces and store it in an airtight container in a cool and dry place. While peanut chikki is more common during Sankrant, this kopra chikki with jaggery is also quite famous. Most of us on returning from Lonavala love to pack this chikki to enjoy this crunchy sweet for days after our outing. Try making it at home. It takes less than 20 minutes. Tips for coconut chikki. 1. Keep all the required items ready on the kitchen platform before you begin making the chikki and make sure you use only an aluminium kadhai to get the right temperature and texture. 2. Be very quick while cooking jaggery, as it tends to burn quickly. 3. While the chikki is still hot, remember to turn it upside down frequently as described in the recipe so that both sides will be smooth and glossy. 4. Rolling immediately is also important. You may have to bear little heat, but once it cools down rolling is not possible. Enjoy coconut chikki recipe | kopra chikki Indian recipe | kopra chikki with jaggery | Lonavala style coconut chikki | nariyal ki chikki | with step by step photos. | [To make coconut chikki, heat an aluminium kadhai on a high flame., Add the jaggery, mix well and cook on a high flame for 2 minutes, while stirring continuously., Lower the flame to slow and keep stirring continuously for 2 minutes, till it forms foam and changes the colour., Switch off the flame and keep stirring for few more seconds., Add the desiccated coconut and mix very well., Put it on a greased platform, while mixing it upside down using a flat ladle., Pat the mixture, with greased hands and roll it using a greased rolling pin to make 325 mm. (13”) diameter circle., While rolling make sure it does not stick on the platform. If it sticks, loosen it using a flat ladle, and roll again., Cut immediately using a sharp knife into equal squares. Cool completely., Break the coconut chikki into pieces and store it in an airtight container in a cool and dry place.] | [Energy, 38 cal, Protein, 0.2 g, Carbohydrates, 5.5 g, Fiber, 0.4 g, Fat, 1.8 g, Cholesterol, 0 mg, Sodium, 1 mg] | coconut-chikki-kopra-chikki-made-in-jaggery-40999r |
| rcp1653 | Coconut Chutney ( Idlis and Dosas) | BreakFast | NA | [grated coconut, green chillies, grated ginger (adrak), roasted chana dal (daria), salt, mustard seeds ( rai / sarson), dry red chilli (pandi), curry leaves (kadi patta), oil] | 10 mins | 15 mins | [Punjabi Breakfast, Jain Paryushan, South Indian Chutney, different kinds of Indian chutney, Mixer, Quick Chutneys, Healthy Chutney] | 1Makes 1 cup (14 tbsp ) | Punjabi | coconut chutney recipe | thangai chutney | coconut chutney 6 varieties | coconut chutney for idli, dosa, uttapa | nariyal chutney | with 20 amazing images. coconut chutney is made by grinding coconut, green chillies, ginger and chana dal with water to a fine paste. Then a tempering of mustard seeds, red chilli and curry leaves is added to the fine paste to make nariyal chutney. The popular Indian Coconut Chutney has a well-rounded flavour that goes well with most variants of Idlis , Dosas , Appe , be it plain, veggie-topped, or more exotic options like Rava Idli or Ragi Dosa . If you have grated coconut ready on hand, then it takes just minutes to prepare the coconut chutney, which makes it a popular accompaniment for breakfast. You can vary the amount of green chillies according to your taste. And, if you are serving coconut chutney as the only accompaniment and want a bit of tang in it, you can also blend in a ½ inch piece of deseeded tamarind or 1 tsp of tamarind pulp. When you use grated coconut which is fresh coconut, the coconut chutney made will last only for a day. After using coconut chutney for breakfast, then store it in the fridge if you want to use it for dinner. We have added 7 varieties to coconut chutney which are fried coconut chutney, malgapodi and tomoato coconut chutney, coocnut thuvayal, tomato coconut chutney, fresh coconut garlic chutney, coconut coriander green chutney and Mumbai roadside coconut chutney. Learn how to make coconut chutney recipe | coconut chutney 6 varieties | coconut chutney for idli, dosa, uttapa | nariyal chutney with detailed step by step photos. | [To make coconut chutney, put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Keep aside., Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well., Refrigerate coconut chutney and use as required.] | [Energy, 36 cal, Protein, 0.4 g, Carbohydrates, 1 g, Fiber, 1 g, Fat, 3.3 g, Cholesterol, 0 mg, Sodium, 2.1 mg] | coconut-chutney---idlis-and-dosas-1653r |
| rcp1467 | Coconut Chutney ( Desi Khana) | NA | Vegan | [grated coconut, chopped coriander (dhania), roasted chana dal (daria), green chillies, curry leaves (kadi patta), salt, oil, mustard seeds ( rai / sarson), urad dal (split black lentils), asafoetida (hing), whole dry kashmiri red chilli] | 10 mins | 15 mins | [South Indian Chutney, Maharashtrian Chutneys, Maharashtrian Pickles, different kinds of Indian chutney, Mixer, Quick Chutneys, Vegan, Healthy Chutney] | 1Makes 1 cup (14 tbsp ) | Maharashtrian | coconut chutney recipe | coconut chutney for idli | coconut chutney for dosa | nariyal chutney | with 16 amazing images. This super popular coconut chutney recipe is made by grinding grated coconut, coriander, roasted chana dal, green chillies, kadi patta with some water. The nariyal chutney is then topped with a tasty tempering. Coconut chutney is to South Indians what green and sweet chutneys are to the North. It is served almost every day as a part of the breakfast spread, and sometimes at lunch and dinner times too, if there is any kind of snack being served. It is best to serve the coconut chutney within a few hours of making it. The good news it stays good for 2 days if packed in a air tight container and kept in the fridge. Serve the South-Indian coconut chutney with snacks like uttapam, idlis, dosas and vadas. Enjoy coconut chutney recipe | coconut chutney for idli | coconut chutney for dosa | nariyal chutney with detailed step by step photos and video. | [To make coconut chutney, combine the coconut, coriander, roasted chana dal, green chillies, 4 curry leaves, salt and a little water and blend in a mixer till smooth., Transfer the chutney into a bowl and keep aside., Heat the oil in a small non-stick pan and add the mustard seeds and urad dal., When the mustard seeds crackle, add the asafoetida, remaining 4 curry leaves and red chillies and sauté on a medium flame for a few seconds, Pour this tempering over the coconut chutney and mix well., Refrigerate the coconut chutney and use as required.] | [Energy, 45 cal, Protein, 0.6 g, Carbohydrates, 1.4 g, Fiber, 1.1 g, Fat, 4.1 g, Cholesterol, 0 mg, Sodium, 3.7 mg] | coconut-chutney--desi-khana-1467r |
| rcp33386 | Coconut Chutney ( Mumbai Roadside Recipes) | Snacks | Veg | [grated coconut, roasted chana dal (daria), green chillies, chopped ginger (adrak), chopped coriander (dhania), curry leaves (kadi patta), salt, oil, mustard seeds ( rai / sarson), urad dal (split black lentils), curry leaves (kadi patta), whole dry kashmiri red chilli, asafoetida (hing)] | 10 mins | 5 mins | [Mumbai Street Food, Saute, Indian Party, Non-stick Pan, Quick Chutneys, Gluten Free Veg Indian, Gluten Free Indian Snacks] | 1Makes 1 cup (14 tbsp ) | Indian | An all time favourite accompaniment to be served with south indian delicacy snacks. | [Combine the coconut, roasted chana dal, green chillies, ginger, coriander, curry leaves, salt and 3 tbsp of water and blend in a mixer to a smooth paste., Transfer the paste to a bowl, add 1/3 cup of water and mix well., For the tempering, heat the oil in a small pan and add the mustard seeds., When the seeds crackle, add the urad dal, curry leaves, red chillies and asafoetida and sauté on a medium flame for a minute., Pour this tempering over the chutney and mix well. Use as required or store in an air-tight container in a deep-freezer.] | [Energy, 19 cal, Protein, 0.3 g, Carbohydrates, 0.7 g, Fiber, 0.4 g, Fat, 1.7 g, Cholesterol, 0 mg, Sodium, 2.1 mg] | coconut-chutney--mumbai-roadside-recipes-33386r |
| rcp42739 | Coconut Coriander Green Chutney for Dosa, Dosa Green Chutney | NA | NA | [grated coconut, shredded spinach (palak), chopped coriander (dhania), roasted chana dal (daria), chopped green chillies, chopped garlic (lehsun), salt] | 10 mins | 0 mins | [South Indian Chutney, different kinds of Indian chutney, Mixer] | Makes 0.5 cup (7 tbsp ) | South Indian | coriander coconut chutney | coconut coriander green chutney for idlis and dosas | with 11 amazing images. This coriander coconut chutney | coconut coriander green chutney is an all-rounder chutney that combines wonderfully with idli, dosa and vada. While coconut is the main essence of the coriander coconut chutney the greens - coriander and spinach - play a very important role in perking up the flavour and colour. South Indian snacks are usually served with Sambhar and a range of chutneys. While coconut chutney is a staple, try this coconut coriander green chutney for idlis and dosas. Garlic also works magic with the taste of coriander coconut chutney. You can serve this with normal dosa or interesting variants like Poha Dosa or Rava Dosa. This coconut coriander chutney for Dosas can also be used to make Mysore Masala Dosa. Enjoy how to make coriander coconut chutney for Dosas with detailed step by step photos and video below. | [To make coconut coriander green chutney for dosa, combine all the ingredients in a mixer and blend using 4 tbsp of water till smooth., Serve the coconut coriander green chutney for dosa or use as required.] | [Energy, 34 cal, Protein, 0.5 g, Carbohydrates, 1.2 g, Fiber, 1.1 g, Fat, 3 g, Cholesterol, 0 mg, Sodium, 3.3 mg] | coconut-coriander-green-chutney-for-dosa-dosa-green-chutney-42739r |
| rcp427 | Coconut Cream | NA | NA | [coconut, water] | 10 mins | 0 mins | [Thai Basic, Basic Indian Dessert Recipes, Lactose Free Dairy Free, Vitamin E Rich, Potassium Rich, Phosphorus Rich Foods, Lactose and Gluten Free] | 2Makes 2 servings | Indian | Make your own coconut cream using this extremely simple method. You will never go back to the bought packs again, which do not only cost more but are also filled with preservatives. Coconut cream can be used to make different curries ranging from south-indian to thai curries and various desserts. | [Grate the coconut. Pour boiling water over and leave for 30 minutes., Put it in muslin cloth and squeeze out., This first pressing produces coconut cream, which after several hours of refrigeration acquires the density of double cream., You can keep the grated coconut to make coconut milk.] | [Energy, 444 cal, Protein, 4.5 g, Carbohydrates, 13 g, Fiber, 13.6 g, Fat, 41.6 g, Cholesterol, 0 mg, Sodium, 20 mg] | coconut-cream-427r |
| rcp1252 | Coconut Curry with Fried Rice | Dinner | NA | [cooked long grained rice (basmati), butter, salt, chopped spring onion greens, coconut milk, whole dry kashmiri red chillies, chopped garlic (lehsun), oil, chopped onions, chopped tomatoes, chopped and boiled mixed vegetables, sugar, salt] | 25 mins | 16 mins | [Mexican Rice, Mexican Main Dish, One Meal Dinner, Mexican Delights, Mexican Party, Non-stick Pan] | 4Makes 4 servings | Mexican | Of Mexican origin, this dish has travelled across the globe and won many fans! Coconut Curry with Fried Rice is relatively easy to make, sumptuous and has a mind-blowing flavour... what more can you ask for! The rice is prepared quickly and easily by tossing it in butter, with spring onions and a seasoning of salt and pepper. Each portion of rice is topped with a luscious Coconut Curry, which houses myriad colourful veggies, and is flavoured excitingly with a paste of red chillies and garlic. This dish is sure to win your heart with its dynamic flavour and awesome aroma. | [Heat the butter in a broad non-stick pan, add the rice, salt and pepper powder, mix well and sauté on a medium flame for 3 minute., Add the spring onion, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Combine the kashmiri chillies and garlic with 2 tbsp water in a mixer and blend to a smooth paste. Keep aside., Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the prepared chilli-garlic paste and sauté on a medium flame for 2 minutes., Add the tomatoes, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the mixed vegetables, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the coconut milk, sugar, salt and ¼ cup of water, mix well and cook on a medium flame for 4 minutes, while stirring occasionally., Divide the rice into 4 equal portions and keep aside., Divide the coconut curry into 4 equal portions and keep aside., Just before serving, place a portion of rice on a serving plate and pour 1 portion of the coconut curry over it., Repeat step 3 to make 3 more servings., Serve hot.] | [Energy, 723 cal, Protein, 9.6 g, Carbohydrates, 63 g, Fiber, 16.6 g, Fat, 48.1 g, Cholesterol, 0 mg, Vitamin A, 579.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.2 mg, Vitamin B3, 2.1 mg, Vitamin C, 19.8 mg, Folic Acid, 29.6 mcg, Calcium, 53.6 mg, Iron, 2.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 64.3 mg, Potassium, 110.5 mg, Zinc, 0.9 mg] | coconut-curry-with-fried-rice-1252r |
| rcp492 | Coconut Drink for Endurance Athletes, Coconut Drink for Runners | NA | NA | [coconut water (nariyal ka pani), coconut meat (nariyal ki malai)] | 5 mins | 0 mins | [Quick Recipe, Indian Juices, Indian Mocktails, Island Party, Mixer, Quick Healthy Recipes, Marathoners, Endurance Athletes, Triathlete] | 4Makes 4 glasses (4 glass ) | Indian | coconut drink for endurance athletes | healthy coconut drink for runners | with 13 amazing images. Coconut drink for endurance athletes is a healthy drink which has umpteen nutritional benefits. Healthy coconut drink for runners is a sugar-free natural drink. Learn how to make coconut drink for runners. To make coconut drink for athletes, cut open the tender coconut and pour the coconut water in a mixer jar. Add chopped coconut meat (flesh) and blend it till smooth. The tingling flavour of coconut water along with the pulpiness and soothing flavour of coconut meat combine beautifully in this coconut drink for runners to delight your taste buds and refresh your senses. Once you have combined the coconut water and coconut meat, the Coconut drink must be had immediately. Coconut drink for athletes is a wonderful drink for endurance athletes post workout as it gives a lot of energy for long workouts. It gives you the necessary (Medium Chain Triglycerides) lost through sweat in the workout. This is needed to maintain heart and muscle function. It is best suited for athletes training for more than 60 to 90 minutes. This is definitely not a substitute to a protein shake, but coconut drink for endurance athlete definitely hydrates you very well. Since it lacks a key electrolyte sodium, some athletes add a pinch of salt to it too. Coconut water contains less calories than some other sports drink, but it has less protein. So you cannot rely on coconut water for muscle mass. You can add coconut meat to make coconut drink for runners. You will gain some MCT (Medium Chain Triglycerides) which get directly used up in the form of energy rather than being stored in the form of fats. This also makes you feel a bit satisfied. Try and have the fresh coconut water from tender coconuts, rather than buying the readymade tetra-pack as the later might contain extra calories by way of sugar. Enjoy coconut drink for endurance athletes | healthy coconut drink for runners | with step by step photos. | [Combine the coconut water and coconut meat in a mixer and blend till smooth., Pour equal quantities of the drink into 4 individual glasses and serve drink for endurance athletes immediately.] | [Energy, 38 cal, Protein, 1.9 g, Carbohydrates, 6.7 g, Fiber, 1.7 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 0 mg] | coconut-drink-for-endurance-athletes-coconut-drink-for-runners-492r |
| rcp41875 | Coconut Flour | NA | NA | [grated coconut] | 10 mins | 0 mins | [Oven] | 1Makes 0.75 cup | NA | Coconut Flour is a special gluten-free and protein-rich flour that is available in gourmet stores these days. It is rich in fibre, and lends itself to the making of breads and pancakes. The bread made from coconut flour is kind of dense but very tasty, and definitely far healthier than those made of refined flour or whole wheat flour. This recipe shows you how to make Coconut Flour at home. It can be made from the coconut pulp that is leftover after extracting coconut milk. So, when you make Coconut Flour at home, you get both the milk and the flour, which is an economical and smart thing to do. You can use this coconut flour to make recipes like Coconut Flour Bread and Coconut Flour Pancakes . | [Combine the coconut and 2 cups of warm water in a mixer and blend it till smooth., Strain it using a damp muslin cloth in a deep bowl and squeeze out all the milk thoroughly with your hands., Preserve the coconut milk and store it in the refrigerator to make gravies., Take the remains of the squeezed coconut milk and spread it evenly on a baking tray., Bake it in a pre-heated oven at 150°c (300°f) for 45 minutes, while stirring twice in between after every 15 minutes., Cool completely and blend it in a mixer to a coarse mixture., Use as required, or store it in an air-tight container till use.] | [Energy, 1628 cal, Protein, 16.5 g, Carbohydrates, 47.7 g, Fiber, 49.9 g, Fat, 152.5 g, Cholesterol, 0 mg, Vitamin A, 0 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.4 mg, Vitamin B3, 2.9 mg, Vitamin C, 3.7 mg, Folic Acid, 45.8 mcg, Calcium, 36.7 mg, Iron, 6.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0 mg, Potassium, 0 mg, Zinc, 0 mg] | coconut-flour-41875r |
| rcp42463 | Coconut Flour Pancakes, Eggless | BreakFast | NA | [coconut flour, oats flour, coconut milk (nariyal ka doodh), flaxseed powder, salt, coconut oil] | 5 mins | 0 mins | [Breakfast Chillas, Indian Pancakes, Gluten Free Indian Snacks, Gluten Free Indian Breakfast] | 10Makes 10 pancakes | Indian | Smooth and tasty coconut flour is the secret behind the success of this fabulous pancake. Oats flour, flaxseed powder, coconut milk, every ingredient in this sumptuous pancake is as healthy as can be. The Coconut Flour Pancake is a gluten-free , eggless and protein-rich alternative to regular pancakes, and can be relished for breakfast or as a snack. Also try Oats, Coconut Milk, Peanut Butter Healthy Smoothie or Coconut Flour Bread . | [Combine the flaxseed powder and 3 tbsp of warm water and whisk it well using a whisk till smooth atleast for 2 minutes., Combine all the ingredients in a deep bowl along with the flaxseed water mixture and 2½ cups of water and mix well to form a batter like consistency., Heat a non-stick tava (griddle) , grease it with ¼ tsp of coconut oil, pour a ladleful of the batter and spread it in a circular motion to make a 125 mm. (5”) diameter circle and drizzle 1 tsp of coconut oil evenly over it., Turnover and cook on a medium flame for 1 minute., Repeat steps 3 and 4 to make 9 more pancakes., Serve immediately.] | [Energy, 124 cal, Protein, 1.9 g, Carbohydrates, 2.4 g, Fiber, 4.5 g, Fat, 7.8 g, Cholesterol, 0 mg, Sodium, 0.3 mg] | coconut-flour-pancakes-eggless-42463r |
| rcp22743 | Coconut Fondue | NA | NA | [coconut milk (nariyal ka doodh), orange juice, lemon juice, sugar, cornflour, banana slices, apple cubes] | 2 mins | 5 mins | [Jain International, Indian Dips / Sauces, Cocktail Party, Fondue Party, Quick Indian Dips, Gravies & Sauces] | 1Makes 1 cup (14 tbsp ) | Jain | A fondue with a twist, the Coconut Fondue gives the subtle and elegant flavour of coconut milk a trendy and flavourful twist by the addition of orange juice! Delight in a combo of Coconut Fondue with cubed fruits, an interesting alternative to the standard bread and fondue combo. The mixture might curdle a bit while cooking, but do not fret over it as it is a normal occurrence when coconut milk is cooked with citrus juices. It will settle down well as you keep stirring continuously. | [Combine all the ingredients in a broad non-stick pan, mix well using a whisk and cook on a medium flame for 5 minutes or till the mixture thickens, while stirring continuously., Refrigerate for at least 1 hour., Serve chilled with banana slices and apple cubes.] | [Energy, 45 cal, Protein, 0.3 g, Carbohydrates, 7.8 g, Fiber, 0.4 g, Fat, 1.3 g, Cholesterol, 0 mg, Sodium, 1.2 mg] | coconut-fondue-22743r |
| rcp35112 | Coconut Kadhi ( Microwave Recipe) | NA | NA | [coconut milk, besan (bengal gram flour), curds (dahi), oil, cardamoms, cloves (laung / lavang), cinnamon (dalchini), bayleaf (tejpatta), curry leaves (kadi patta), cumin seeds (jeera), mustard seeds ( rai / sarson), chopped onions, chopped green chillies, chopped ginger (adrak), turmeric powder (haldi), chilli powder, salt, chopped coriander (dhania)] | 5 mins | 6 mins | [Kadhi recipes from all across India, Microwave, Microwave, Quick Dals / quick Kadhis] | 4Makes 4 servings | NA | Coconut milk is gifted with a mellow flavour and a creamy texture, which makes any dish it is added to feel comforting and light yet pampering and rich at the same time! This Coconut Kadhi is an example of that rare class. It has a very light flavour yet feels intense, all thanks to coconut milk combined with a thoughtful assortment of spices and vegetables, and of course besan and curds too, which help to add tanginess and thickness to the preparation. This kadhi will complement any khichdi perfectly well! | [Combine the besan and curds in a bowl and whisk well so that no lumps remain. Keep aside., Put the oil in a deep microwave-safe bowl and microwave on high for 1 minute., Add all the remaining ingredients, except the coconut milk and the besan-curd mixture, mix well and microwave on high for another 2 minutes, stirring once in between after 1 minute., Add the coconut milk and the besan-curd mixture, mix well and microwave on high for 3 more minutes, stirring once in between after 1½ minutes., Serve hot garnished with coriander.] | [Energy, 386 cal, Protein, 6.1 g, Carbohydrates, 15.6 g, Fiber, 9.9 g, Fat, 32.4 g, Cholesterol, 0 mg, Vitamin A, 96.7 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.8 mg, Vitamin C, 2 mg, Folic Acid, 21.6 mcg, Calcium, 93.2 mg, Iron, 1.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 12.9 mg, Potassium, 98.2 mg, Zinc, 0.2 mg] | coconut-kadhi--microwave-recipe-35112r |
| rcp2862 | Coconut Kadhi, Nariyal ki Kadhi | Dinner | NA | [coconut milk (nariyal ka doodh), besan (bengal gram flour), curd (dahi), oil, cardamoms (elaichi), cloves (laung / lavang), cinnamon (dalchini), bayleaf (tejpatta), curry leaves (kadi patta), grated ginger (adrak), chopped green chillies, salt] | 10 mins | 5 mins | [Collection of Gujarati Dals / Kadhis, Indian Lunch, Kadhi recipes from all across India, Indian Party, Non-stick Pan, Lunch Kadhi, Gujarati Dinner] | 6Makes 6 servings | Gujarati | coconut kadhi recipe | Indian coconut milk kadhi | nariyal ki kadhi | kadhi with coconut milk | with 22 amazing images. coconut kadhi recipe | Indian coconut milk kadhi | nariyal ki kadhi | kadhi with coconut milk is a simple and quick Indian accompaniment. Learn how to make nariyal ki kadhi. To make coconut kadhi, combine the besan, curds and 1 cup of water in a deep bowl and whisk very well till no lumps remain. Keep aside. Heat the oil in a deep non-stick pan, add the cardamom, cloves, cinnamon, bay leaf and curry leaves. When the curry leaves splutter, add the ginger and green chillies and sauté on a medium flame for 30 seconds. Add the coconut milk, curd-besan mixture and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously. Serve hot. A rare combination of coconut milk and curds thickened with besan and flavoured with spices gives rise to a soothing yet flavourful coconut kadhi. The aromatic spices used to make Indian coconut milk kadhi combines beautifully with rotis, puris or steaming hot rice. When you want to try something innovative for your guests, this nariyal ki kadhi is the perfect option. Pair it with chunky savouries like samosa and pakodi to make delicious chaats. Tips for coconut kadhi. 1. Make sure when you mix the coconut milk, besan and water well, if not whisked well there are lumps it will not taste good. 2. This curdles quickly if cooked on a fast flame and not stirred. 3. This can be made in advance 3 to 4 hours and kept in the fridge. Enjoy coconut kadhi recipe | Indian coconut milk kadhi | nariyal ki kadhi | kadhi with coconut milk | with step by step photos. | [To make coconut kadhi, combine the besan, curds and 1 cup of water in a deep bowl and whisk very well till no lumps remain. Keep aside., Heat the oil in a deep non-stick pan, add the cardamom, cloves, cinnamon, bay leaf and curry leaves., When the curry leaves splutter, add the ginger and green chillies and sauté on a medium flame for 30 seconds., Add the coconut milk, curd-besan mixture and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously., Serve the coconut kadhi hot.] | [Not Given] | coconut-kadhi-nariyal-ki-kadhi-2862r |
| rcp33188 | Coconut Kewra Drink ( Party Drinks ) | NA | NA | [coconut water, tender coconut meat, kewra syrup, crushed ice] | 5 mins | 0 mins | [Indian Mocktails, Vitamin K Diet] | 4Makes 4 glasses | Indian | A refreshing coconut drink tinged with the unique flavour of kewra, this clear drink fits well in any glass! You can use a few drops of kewra essence to make the Coconut Kewra Drink if you don’t get kewra syrup. | [Combine all the ingredients, except the ice, in a cocktail shaker and shake well., In each glass, place ¼ cup crushed ice and pour equal quantity of the juice over it. Serve immediately.] | [Not Given] | coconut-kewra-drink--party-drinks--33188r |
| rcp41962 | Coconut Laddoo, Coconut Ladoo | NA | NA | [grated coconut, ghee, condensed milk, chopped mixed nuts, saffron (kesar) strands, cardamom (elaichi) powder, desiccated coconut] | 15 mins | 11 mins | [Peda, Ladoo collection, Diwali, Raksha - Bandhan, Ganesh Chaturthi, Diwali Sweets Mithai, Non-stick Pan, Sweet Recipes for Kids] | 14Makes 14 laddoos | NA | When the festival season arrives, it is time to brush up our laddoo making skills and to expand our choice of laddoos because from Ganpati to Diwali, laddoo is a favourite offering to God. And laddoos like this Coconut Laddoo are also easy to make. Immensely rich and tasty, this Coconut Laddoo has a luxuriant milky flavour and an exciting mouth-feel that combines the crunch of coconuts and nuts with the creaminess of condensed milk. Keep aside some desiccated coconut to coat the laddoos, as that gives a very appetizing appearance and taste. Also do try other coconut based mithais like Coconut Barfi or Coconut Sheera . | [Heat the ghee in a broad non-stick pan and add the coconut and sauté on medium flame for 6 to 7 minutes or till it turns light brown in colour., Add the condensed milk, mixed nuts, saffron strands and cardamom powder, mix well and cook on medium flame for 3 to 4 minutes, while stirring continuously., When the mixture leaves sides off the pan switch off the gas and transfer the mixture onto a plate and keep aside to cool 30 minutes., Once cooled, divide the mixture into 14 equal portions and roll each portion into a round laddoo., Roll each laddoo in the desiccated coconut till they are evenly coated from all the sides., Serve or store in an air-tight container. Use as required., These laddoos stay fresh in an air-tight container for a week at room temperature.] | [Energy, 115 cal, Protein, 1.8 g, Carbohydrates, 8.2 g, Fiber, 2 g, Fat, 8.4 g, Cholesterol, 0 mg, Sodium, 17.4 mg] | coconut-laddoo-coconut-ladoo-41962r |
| rcp428 | Coconut Milk ( Thai Cooking ) | NA | NA | [grated coconut, water] | 10 mins | 0 mins | [Healthy Indian Recipes, Thai Basic, Iron Rich Indian recipes, Vitamin E Rich, Antioxidant Rich Indian, Potassium Rich, Magnesium Rich] | 2Makes 2 cups | Indian | Think Thai Cooking and you immediately think of Coconut Milk! Ah, this marvelous ingredient... it is nothing short of magical. Its soothing flavour, pleasing aroma and rich mouth-feel rise above even the spiciest of ingredients, to give the dish a characteristic Thai touch. In fact, if it were not for the use of coconut milk, the abundant use of garlic and spices might make Thai dishes a bit overwhelming – but this great ingredient balances all other flavours and makes a dish taste brilliant! Coconut Milk is also used extensively in South Indian cooking, especially Kerala cuisine. You can make Coconut Milk at home and store it in the fridge for two days. | [Combine the coconut and 2 cups of water in a deep bowl, covr with a lid and keep aside for 2 hours., Squeeze the coconut along with the water., Strain it using a damp muslin cloth and squeeze out using your hands., Store in an air-tight container in the refrigerator and use as required.] | [Energy, 222 cal, Protein, 2.2 g, Carbohydrates, 6.5 g, Fiber, 6.8 g, Fat, 20.8 g, Cholesterol, 0 mg, Sodium, 10 mg] | coconut-milk--thai-cooking--428r |
| rcp33500 | Coconut Milk For Gravies and Curries | NA | NA | [grated coconut, water] | 15 mins | 0 mins | [Healthy Indian Recipes, Mixer, Iron Rich Indian recipes, Vitamin E Rich, Antioxidant Rich Indian, Potassium Rich, Magnesium Rich] | 2Makes 1.50 cup (21 tbsp ) | Indian | Coconut Milk has a magical effect on gravies. Its soothing flavour and pleasant aroma help to balance strong spices, while also giving the gravy a rich mouth-feel and a unique taste. In restaurants, Coconut Milk is commonly used to prepare Goan and South Indian dishes, especially recipes from Kerala like the Vegetable Stew. Coconut Milk is also an essential ingredient for most Thai recipes. You can prepare and store Coconut Milk in the fridge for 2-3 days. Not only is it handy in the preparation of gravies, mildly-sweetened Coconut Milk can also be enjoyed as a soul-warming beverage which has a soothing and healing effect on the body. | [Combine the coconut and 1 cup of warm water in a mixer and blend till smooth., Strain on a damp muslin cloth in a deep bowl and squeeze it with your hands., Store in an air-tight container in the refrigerator and use as required.] | [Energy, 32 cal, Protein, 0.3 g, Carbohydrates, 0.9 g, Fiber, 1 g, Fat, 3 g, Cholesterol, 0 mg, Sodium, 1.4 mg] | coconut-milk-for-gravies-and-curries-33500r |
| rcp40727 | Coconut Milk Pulao | Lunch | NA | [coconut milk (nariyal ka doodh), long grain rice (basmati) rice (chawal), ghee, cloves (laung / lavang), cinnamon (dalchini), bayleaf (tejpatta), onions, salt] | 10 mins | 15 mins | [Traditional Indian Rice Recipes, Pulaos, Quick South Indian, Maharashtrian Rice Recipes, Non-stick Pan, Lunch Pulao Rice] | 4Makes 4 servings | Maharashtrian | Here is a tasty pulao with the soothing flavour of coconut milk and the aesthetic touch of spices like cinnamon and cloves. The mild flavour of this Coconut Milk Pulao makes it ideal to serve with spicy vegetable curries like Spicy Kofta Curry , Aloo Lajawab , Matki Aur Palak ki Curry or Double Beans Curry . However, if you wish to spike up the flavour of this pulao a bit more, you can sauté 1-2 chopped green chillies along with the onions. You will find this Coconut Milk Pulao very easy and convenient to make, as it neither requires too much time nor too many ingredients. | [Heat the ghee in a deep non-stick pan, add the cloves, cinnamon and bayleaf and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 2 minutes., Add the rice and sauté on a medium flame for 2 more minutes., Add the coconut milk, salt and 1 cup of water, mix well, cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally., Serve hot.] | [Energy, 370 cal, Protein, 4.9 g, Carbohydrates, 40 g, Fiber, 7.6 g, Fat, 21.2 g, Cholesterol, 0 mg, Vitamin A, 29.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.2 mg, Vitamin C, 1.2 mg, Folic Acid, 9.2 mcg, Calcium, 12.1 mg, Iron, 1.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0.3 mg, Potassium, 9.5 mg, Zinc, 0.6 mg] | coconut-milk-pulao-40727r |
| rcp42299 | Coconut Milk with Coconut Oil Coffee Creamer Recipe | Snacks | NA | [coconut milk (nariyal ka doodh), coconut oil, honey, vanilla essence, sea salt (khada namak)] | 2 mins | 0 mins | [Athletes, Triathlete Smoothies, Juices, Drinks, Marathoners, Endurance Athletes, Triathlete Snacks] | 1Makes 1 cup | NA | Health-conscious people are always looking for healthier alternatives to milk to add to their black coffee, even though it is just a few teaspoons of milk that is needed to make your coffee palatable! Milk contains lactase, which is considered to be unhealthy in many ways. You could replace the milk in your coffee with half a teaspoon of full-fat cream. Yes, full-fat cream is better than milk as it gives you good, healthy fat. Still, it is not the ideal option! So, we continued looking out for better options and after a lot of research, we came up with this awesome Coconut Milk with Coconut Oil Coffee Creamer that goes beautifully with black coffee! Anything to do with coconut is healthy, be it coconut water, coconut oil or coconut cream. Coconuts contain medium-chain triglycerides, which are easily digestible by the body and provide energy. So add 1 to 2 tsp of this Coconut Creamer to your coffee instead of milk. You can make a batch and store it in the fridge for 4-5 days. It thickens to a fresh cream consistency when refrigerated, but you can comfortably add it to hot coffee and it will liquefy and mix well. For healthy living, this creamer can be had as a beverage also. With a tinge of honey and vanilla, it has an exquisite taste. It’s a great option for athletes, lean and fit people. The good fat makes it a healthy snack to have between meals. | [Combine all the ingredients in a blender., Blend well till smooth., Store in an air-tight container in the fridge. Use as required.] | [Energy, 454 cal, Protein, 0.2 g, Carbohydrates, 10.9 g, Fiber, 0 g, Fat, 45 g, Cholesterol, 0 mg, Sodium, 0.2 mg] | coconut-milk-with-coconut-oil-coffee-creamer-recipe-42299r |
| rcp32871 | Coconut Pachadi / Coconut Raita | Dinner | NA | [grated coconut, curd (dahi), chopped green chillies, chopped ginger (adrak), salt, coconut oil, mustard seeds ( rai / sarson), curry leaves (kadi patta)] | 10 mins | 1 mins | [Orissa, South Indian Pachadi, Raita, Dinner, different kinds of Indian chutney, Saute, Makar Sankranti Pongal Festival, Pan] | 3Makes 3 servings | South Indian | coconut pachadi recipe | coconut raita | kobbari pachadi | with amazing 12 images coconut pachadi recipe is a South Indian style coconut raita. Well, if you like dips and raitas, check out their South Indian equivalent – the refreshing raitas! coconut pachadi is a nice and creamy raita from derived from Andhra Pradesh. There are different versions to this coconut raita and this is our version of it. South Indian prefer eating coconut pachadi as a side dish along with their meal. coconut pachadi is super quick and easy to make, not even an amateur can go wrong with this one. The magic touch which is the tempering of mustard seeds and curry leaves give coconut pachadi an amazing delicious taste and perk up the flavours. coconut pachadi is made by combining thick curds with veggies or other ingredients. The highlight of any pachadi is the traditional tempering, which adds an irresistible aroma to the simple coconut pachadi making it irresistible. Here is a delectable pachadi made of coconut and curds, perked up with ginger and green chillies. You will love the mellow yet tangy flavour of this coconut pachadi with the pleasant crunch of coconut. Keep all the ingredients ready, but mix in the curd just before serving, so that it remains thick and creamy. Serve coconut pachadi fresh with tangy, spicy rice preparations like Tamarind Rice or Tomato Rice. Learn to make coconut pachadi recipe | coconut raita | kobbari pachadi | with detailed step by step recipe photos and videos below. | [To make coconut pachadi, combine the coconut, curds, green chillies, ginger and salt in a deep bowl and mix well. Keep aside., Heat the coconut oil in a small non-stick pan and add the mustard seeds., When the seeds crackle, add the curry leaves and sauté on a medium flame for a few seconds., Pour the tempering over the coconut-curds mixture and mix well., Refrigerate for at least an hour., Serve the coconut pachadi chilled.] | [Energy, 162 cal, Protein, 2.9 g, Carbohydrates, 4.7 g, Fiber, 2.3 g, Fat, 13.5 g, Cholesterol, 8 mg, Sodium, 12.8 mg] | coconut-pachadi--coconut-raita-32871r |
| rcp1216 | Coconut Papaya Smoothie | BreakFast | NA | [coconut milk (nariyal ka doodh), papaya, banana, chopped ginger (adrak), lemon juice, ice-cubes] | 10 mins | 0 mins | [Mexican Drinks, Indian Milkshakes & Smoothies, Mexican Party, Island Party, Healthy Foods for Kids, Indian Breakfast Recipes for Kids, Kids After School] | 2Makes 2 glasses | Indian | coconut papaya smoothie recipe | Indian vegan papaya coconut banana smoothie | healthy coconut milk papaya smoothie | with 12 amazing images. coconut papaya smoothie recipe | Indian vegan papaya coconut banana smoothie | healthy coconut milk papaya smoothie | is the perfect breakfast with no sugar smoothie to have. Learn how to make Indian vegan papaya coconut banana smoothie. The coconut and papaya smoothie is a soothing fruit drink that is ideal for a hot summer’s day! The combination of coconut milk and papaya makes this a cooling drink that is very pleasant to taste and soothes the stomach. Use ripe and sweet papayas to make this healthy coconut milk papaya smoothie. Papaya being rich in vitamin A and vitamin C, it helps to protect against heart diseases by oxidising the excess cholesterol. Papaya is low in carbs and therefore does not raise blood glucose levels and relieves constipation. Coconut milk used in coconut papaya smoothies has lots of benefits. coconut milk is an MCT (Medium Chain Triglycerides) – which goes directly to the liver and does not get stored as fat in the body. Coconut milk contains some amount of potassium which is beneficial for those with high blood pressure .The lauric acid present in coconut milk has a positive effect on cholesterol levels and improves heart health too. Enjoy coconut papaya smoothie recipe | Indian vegan papaya coconut banana smoothie | healthy coconut milk papaya smoothie | with step by step photos. | [To make coconut papaya smoothie, combine the coconut milk, papaya, banana, adrak (ginger), lemon juice and ice-cubes in a blender and blend till smooth and froth., Pour the coconut papaya smoothie into 2 individual glasses and serve chilled.] | [Energy, 207 cal, Protein, 2.5 g, Carbohydrates, 18.9 g, Fiber, 2.9 g, Fat, 14.5 g, Cholesterol, 0 mg, Sodium, 18.3 mg] | coconut-papaya-smoothie-1216r |
| rcp900 | Coconut Pineapple Curry | NA | NA | [coconut milk, chopped pineapple, ghee, salt, grated coconut, chopped garlic (lehsun), chopped green chillies, whole dry kashmiri red chillies, chopped ginger (adrak), poppy seeds (khus-khus), coriander (dhania) seeds, cumin seeds (jeera), sugar, water] | 15 mins | 4 mins | [Sabzis with Gravies, Raksha - Bandhan, Mother's Day, Indian Party, Island Party, Non-stick Pan] | 4Makes 4 servings | Indian | Think of pineapples and coconut milk and the first thing you notice is the contrast between the two – right from the texture to the flavour and aroma, everything about these two are contrasting. Yet, the two get along so beautifully with each other, balancing their features and giving your palate a fine treat. In this amazing Coconut Pineapple Curry, pineapple and coconut milk are combined with a flavoursome paste of coconut, ginger and other spices, to get a really tongue-tickling dish that everybody will enjoy. Serve the Coconut Pineapple Curry hot and fresh. Enjoy other recipes like Cashew Curry and Phudina, Coriander and Coconut Milk Rice . | [Heat the ghee in a deep non- stick pan, add the prepared paste and sauté on a medium flame for 2 minutes., Add the coconut milk, pineapple and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Serve hot.] | [Energy, 244 cal, Protein, 2.1 g, Carbohydrates, 10 g, Fiber, 6.6 g, Fat, 21.8 g, Cholesterol, 0 mg, Vitamin A, 33 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.4 mg, Vitamin C, 8.5 mg, Folic Acid, 5.6 mcg, Calcium, 8.6 mg, Iron, 1.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 7.3 mg, Potassium, 7.7 mg, Zinc, 0 mg] | coconut-pineapple-curry-900r |
| rcp33673 | Coconut Pineapple Drink | NA | NA | [tender coconut water, tender coconut meat, chopped pineapple, sugar, salt] | 10 mins | 0 mins | [Indian Mocktails, Kitty Party, Christmas, Western Party, Cocktail Party, Mixer, Kitty Party Drinks, Mocktails] | 3Makes 3 glasses | Indian | The peppy flavour of pineapple combines beautifully with the tingling sensation and soothing flavour of coconut water, in this unique drink. A good share of tender coconut meat gives this Coconut Pineapple Drink a lovely mouth-feel, and also balances the flavour well. Make sure the coconut water and coconut meat are chilled before you make this drink, as that not only improves the flavour but also kind of tickles the taste buds and gives a very rejuvenating feeling. | [Combine all the ingredients in a mixer and blend till coarse., Pour equal quantities of the drink into 3 individual glasses., Serve immediately.] | [Energy, 101 cal, Protein, 1.6 g, Carbohydrates, 18.5 g, Fiber, 15.4 g, Fat, 2.3 g, Cholesterol, 0 mg, Sodium, 9.7 mg] | coconut-pineapple-drink-33673r |
| rcp35867 | Coconut Pineapple Mousse ( Mousses Recipe) | NA | NA | [coconut milk, canned pineapple, agar-agar, sugar, lemon juice, lemon yellow colour, whipped cream, cherries] | 10 mins | 12 mins | [French Desserts, Mousse, Microwave] | 4Makes 4 servings | French | Voila, the well-known pinacolada combo has transformed into a mousse! this delicious mousse, with its winning looks, is a popular one in eastern countries and is sure to be liked by all who taste it. For best results, use readymade coconut milk. I would also suggest that you use canned pineapples to capitalise on their sweetness and softness—and to avoid the sour and raw feel of fresh pineapples. | [Soak the agar-agar in ¼ cup of warm water for 30 minutes and keep aside,, Combine the pineapple and ½ tbsp of sugar in a bowl, mix well and keep aside., Heat a pan, add the soaked agar-agar and cook till the agar-agar dissolves completely., Meanwhile, combine the remaining 3½ tbsp of sugar and coconut milk in another deep pan and bring to boil, while stirring continuously., Add the agar-agar mixture to the coconut-milk mixture, mix well and cook on a slow flame for 2 minutes, while stirring continuously., Remove from the flame and strain the mixture using a sieve., Transfer the mixture into a bowl and place the bowl in a deep vessel filled with ice-cubes for 8 to 10 minutes or until the mixture cools and thickens. Whisk the mixture vigorously and continuously till it is in ice-cube vessel to avoid any lump formation., Add the prepared pineapples, lemon juice and lemon yellow colour and mix gently., Add the beaten whipped cream and fold gently., Pour equal quantities of the mixture into 4 individual bowls / glasses and refrigerate for atleast 3 to 4 hours or till the mousse sets., Garnish with cherry and serve chilled.] | [Energy, 318 cal, Protein, 0.8 g, Carbohydrates, 36.2 g, Fiber, 0.3 g, Fat, 18.8 g, Cholesterol, 0 mg, Sodium, 17.7 mg] | coconut-pineapple-mousse--mousses-recipe-35867r |
| rcp1301 | Coconut Pudding ( Eggless Desserts Recipe) | NA | NA | [coconut milk, sugar, cornflour, mangoes, rum, strawberries, sugar, rum] | 15 mins | 7 mins | [Puddings] | 6Makes 6 servings | NA | Also known as- tembleque is a traditional favourite in latin america. It is a pleasing dessert of chilled coconut cream custard served with a combination of mango and strawberry sauces, and flavoured with dark rum. The cooking and preparation time are very less; but you need to allow a little setting time, so plan this recipe in advance. | [Combine all the ingredients in a broad non-stick pan and cook on a medium flame for 5 to 7 minutes or till the mixture is thick, while stirring continuously with help of a whisk., Remove from the flame and pour equal quantities of the mixture into 6 individual bowls., Allow it to cool completely and then refrigerate for 4 hours or till the pudding sets. Keep aside., Combine the mango purée and rum in a bowl and mix well., Refrigerate till use., Combine the strawberry purée, sugar and rum in a bowl and mix well., Refrigerate till use., Serve the coconut pudding chilled with mango sauce and strawberry rum sauce.] | [Energy, 395 cal, Protein, 2.2 g, Carbohydrates, 62.2 g, Fiber, 3.1 g, Fat, 12.4 g, Cholesterol, 0 mg, Sodium, 18.6 mg] | coconut-pudding--eggless-desserts-recipe-1301r |
| rcp40985 | Coconut Quinoa with Coconut Curry | NA | Veg | [quinoa, coconut milk, salt, chopped carrot, chopped cabbage, chopped onions, chopped potatoes, coconut milk, cornflour, coconut oil, cumin seeds (jeera), whole dry kashmiri red chilli, chopped garlic (lehsun), grated ginger (adrak), chopped onions, capsicum cubes, broccoli florets, chopped carrot, curry powder, turmeric powder (haldi), salt, freshly ground black pepper (kalimirch), tomato cubes, chopped mint leaves (phudina), lemon] | 25 mins | 43 mins | [One Dish Vegetarian Meals, Non-stick Pan, Gluten Free Veg Indian, High Protein Indian recipes, Lactose Free Dairy Free] | 4Makes 4 servings | Indian | This sumptuous dish requires some time to prepare, but it will surely bowl you over with its exotic and exciting flavour and mouth-feel. To start with, the quinoa is cooked in coconut milk, which gives it a very soothing taste. This Coconut Quinoa is then served with a luscious Coconut Curry, which features a bunch of delicious veggies, a dash of spices and a dose of sumptuous veggie stock too. Red chillies give the Coconut Curry a mild spiciness while tomatoes give it an interesting tanginess. A garnish of mint leaves and a squeeze of lemon adds to the effect, making the Coconut Quinoa with Coconut Curry a top scorer! Besides Coconut Quinoa you can serve the Coconut Curry with rotis like Bajra Roti , Jowar Bajra Garlic Roti , Bejar Roti , Appa , Makai ki Roti or Chapatis . | [Combine the quinoa, coconut milk , salt and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 4 minutes, while stirring occasionally., Lower the flame and cook on a medium flame for 3 minutes, while stirring occasionally., Cover with a lid, mix well and cook on a slow flame for 8 minutes, while stirring occasionally. Keep aside., Combine all the ingredients along with 2 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally., Strain the water using a strainer and discard the vegetables. Keep aside., Combine the cornflour and 1 tbsp of water in a bowl, mix well and keep aside., Heat the coconut oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the kashmiri dry red chilli, garlic, ginger and onions and sauté on a medium flame for 3 minutes., Add the capsicum, broccoli, carrot, curry powder, turmeric powder, salt and pepper and sauté on a medium flame for 3 to 4 minutes., Add the prepared stock, coconut milk, cornflour-water mixture, mix well and cook on a medium flame for 6 to 8 minutes, while stirring occasionally., Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside., Just before serving, re-heat the coconut curry., Pour the prepared coconut curry over the coconut quinoa., Serve immediately garnished with mint leaves and lemon juice.] | [Energy, 371 cal, Protein, 8.6 g, Carbohydrates, 49.6 g, Fiber, 13 g, Fat, 17.1 g, Cholesterol, 0 mg, Sodium, 20.4 mg] | coconut-quinoa-with-coconut-curry-40985r |
| rcp39165 | Coconut Rice with Vegetable Curry | Dinner | Veg | [long grained rice (basmati), ghee, cinnamon (dalchini), cloves (laung / lavang), sliced onions, coconut milk, salt, chopped and boiled mixed vegetables, oil, chopped onions, curry leaves (kadi patta), chilli powder, turmeric powder (haldi), salt, blanched and chopped tomatoes, sugar, paneer (cottage cheese) cubes, fresh cream, poppy seeds (khus-khus), coriander (dhania) seeds, cumin seeds (jeera), garlic (lehsun) cloves, ginger (adrak)] | 15 mins | 25 mins | [One Meal Dinner, biryani recipes across India, Non Stick Kadai Veg] | 4Makes 4 servings | NA | You must try this on a nice rainy sunday, and you are sure to fall in love with it. Don’t be surprised if you feel like making it every other day after that – it can be addictive! rice, richly cooked with coconut milk and desi spices, topped with a luxurious, creamy curry of mixed veggies and paneer, this is truly a delicacy, prepared easily in the comfort of your own kitchen with a humble kadhai. | [Heat the ghee in a deep non-stick kadhai and add the cinnamon and cloves and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 1 to 2 minutes., Add the rice and sauté on a medium flame for another 2 to 3 minutes., Add the coconut milk, 1 cup of water and salt, mix gently and cook on a medium flame for 8 to 10 minutes or till the rice is cooked, while stirring occasionally. Cover and keep aside., Heat the oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the curry leaves and sauté on a medium flame for a few seconds., Add the prepared paste and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the chilli powder, turmeric powder, salt, tomatoes and sugar, mix well and cook on a medium flame for another 2 to 3 minutes, while mashing with the back of a spoon., Add the paneer cubes, ¼ cup of water and mixed vegetables, mix well and cook on a medium flame for 2 more minutes, while stirring occasionally., Add the fresh cream and mix well., Just before serving, re-heat the rice and curry separately., Place the rice onto a serving plate and pour the curry evenly over it., Serve hot.] | [Not Given] | coconut-rice-with-vegetable-curry-39165r |
| rcp1450 | Coconut Rose Drink | NA | NA | [coconut water, rose syrup, chopped tender coconut meat, kewda essence] | 2 mins | 0 mins | [Indian Party, Indian Birthday Party, Mixer] | 4Makes 4 glasses | Indian | Refresh yourself with this rejuvenating drink, which has the tingle of coconut water, the soothing texture of tender coconut meat and the pleasant aroma of rose syrup. Kewra essence, which is an exclusive flavouring used in North Indian mithai, gives the Coconut Rose Drink an exotic aroma and flavour, which enthral the senses! Enjoy this refreshing drink with snacky jar bites like Baked Chaklis , Cheese Chilli Frisbees , Jowar Til Nimki , Soya and Til Crispies and Spicy Pudina Khakhras . | [Combine all the ingredients in a mixer and blend till smooth., Pour equal quantities of the drink into 4 individual glasses and serve immediately.] | [Energy, 56 cal, Protein, 1.2 g, Carbohydrates, 8.6 g, Fiber, 0 g, Fat, 1.9 g, Cholesterol, 0 mg, Vitamin A, 0 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.8 mg, Vitamin B3, 8.2 mg, Vitamin C, 0 mg, Folic Acid, 0 mcg, Calcium, 13.6 mg, Iron, 1.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0 mg, Potassium, 0 mg, Zinc, 0 mg] | coconut-rose-drink-1450r |
| rcp1668 | Coconut Sauce | NA | NA | [coconut milk, cornflour, cumin seeds (jeera), curry leaves (kadi patta), chilli paste, lemon, sugar, oil, salt] | 5 mins | 4 mins | [South Indian Chutney, Indian Dips / Sauces, Non-stick Pan, Quick Indian Dips, Gravies & Sauces] | 1Makes 1 cup (14 tbsp ) | South Indian | Let a spoonful of this creamy Coconut Sauce rest on your palate for a few seconds and you will be amazed by the varied flavours it has. From the spiciness of green chillies to the tanginess of the lemon juice, from the aromatic lure of curry leaves to the mellow soothing flavour of coconut milk, this lovely sauce has it all. It can be used as a mild accompaniment for dishes like Set Dosa, or used to prepare delicacies like Dosa Lasagne. | [Heat the oil in a broad nonstick pan, add the cumin seeds, curry leaves and green chilli paste and sauté on a medium flame for few seconds., Add the coconut milk and corn flour, mix well using a whisk and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the lemon juice, sugar and salt and mix well., Use as required.] | [Energy, 31 cal, Protein, 0.1 g, Carbohydrates, 1.3 g, Fiber, 0.1 g, Fat, 2.7 g, Cholesterol, 0 mg, Sodium, 0.1 mg] | coconut-sauce-1668r |
| rcp1358 | Coconut Sauce ( Tava Cooking ) | NA | NA | [coconut, cornflour, cumin seeds (jeera), curry leaves (kadi patta), green chillies, lemon, sugar, ghee, salt] | 10 mins | 5 mins | [Quick Indian Dips, Gravies & Sauces] | 2Makes 2.5 cups | Indian | Grated coconut blended with water and strained to give coconut milk. Then cooked in cumin seeds, curry leaves and spiced with green chillies to to give a mildly spiced thick coconut sauce. Serve coconut sauce with dhoklas, hariyali rice and idlis. | [Grate the coconut. Add 2 teacups of water to the grated coconut and blend in a mixer. Strain and take out coconut milk. Add the cornflour and mix well., Heat ghee and fry the cumin seeds until they begin to crackle. Add the curry leaves and green chillies and fry again for a few seconds., Add the coconut milk and boil for 4 to 5 minutes., Add the lemon juice, sugar and salt.] | [Not Given] | coconut-sauce--tava-cooking--1358r |
| rcp194 | Coconut Stew | Lunch | Veg | [coconut milk (nariyal ka doodh), coconut oil, mustard seeds ( rai / sarson), green chilli, grated ginger (adrak), curry leaves (kadi patta), whole dry kashmiri red chilli, chopped onions, green peas, chopped potatoes, chopped carrot, chopped french beans, cornflour water, sugar, salt, freshly ground black pepper (kalimirch), chopped coriander (dhania), appam] | 15 mins | 7 mins | [South Indian Curries / Sabzis, Traditional Indian Sabzis, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Indian Party, Non-stick Pan, South Indian Lunch] | 4Makes 4 servings | South Indian | coconut stew recipe | coconut vegetable stew | South Indian coconut stew | with 30 amazing images. South Indian coconut vegetable stew, also known as "Vegetable Ishtu" or "Vegetable Stew," is a traditional and flavorful dish that hails from the southern states of India. Enjoyed in Kerala cuisine and Tamil Nadu cuisine. Here's a note on this delicious and aromatic stew: South Indian coconut vegetable stew is a light and fragrant curry made with a base of coconut milk and a medley of fresh vegetables. This stew is a staple in South Indian cuisine and is often enjoyed with appam (a type of rice pancake), idiyappam (string hoppers), dosa (fermented crepe), or steamed rice. The key ingredient that gives South Indian coconut vegetable stew its distinctive flavor and creamy texture is coconut milk. The rich and nutty taste of coconut milk pairs perfectly with the mild spices and fresh vegetables, creating a harmonious and comforting dish. Common vegetables used in this coconut stew include carrots, potatoes, green beans, peas, and bell peppers, though variations may include other seasonal vegetables. The vegetables are gently simmered in a coconut milk broth infused with curry leaves, ginger, and green chilies, creating a delicate balance of flavors. The use of aromatic spices like mustard seeds, cumin seeds, and whole dried red chilies tempered in coconut oil adds depth and complexity to the coconut vegetable stew. Freshly grated coconut may also be added for an extra burst of coconut flavor and texture. South Indian coconut vegetable stew is a versatile dish that can be customized to suit individual preferences. It can be made with or without onions and garlic, making it a suitable Jain sabzi, for various dietary restrictions. The stew is also often garnished with fresh cilantro leaves or curry leaves for a pop of color and freshness. This comforting and nutritious coconut vegetable stew is not only delicious but also a wholesome meal that is rich in vitamins, fiber, and plant-based goodness. It is a popular choice for vegetarians and vegans, as it is a flavorful and satisfying dish that can stand alone or be paired with other South Indian delicacies. •Coconut Vegetable stew is known as •Thenga Curry (Kerala) •Narayal Sabzi (Maharashtra) •Kosambari (Karnataka) In summary, South Indian coconut vegetable stew is a delightful and aromatic dish that showcases the flavors of fresh vegetables and coconut milk in a harmonious blend of spices. Whether enjoyed for breakfast, lunch, or dinner, this stew is a comforting and nourishing addition to any South Indian meal. Tips for coconut vegetable stew. 1. Add 1 cup coconut milk. Coconut milk offers a unique richness and creaminess to the stew. Coconut milk contributes a subtle sweetness and a touch of tropical aroma to the stew. Coconut milk can help thicken the stew naturally, contributing to a more satisfying texture compared to using only water or vegetable broth. 2. Add 1 1/2 cup chopped potatoes. Potatoes add a satisfying body and texture to the stew. They soften and become tender during the cooking process, offering a delightful contrast to the other vegetables which may remain firmer. Potatoes are generally an affordable and readily available ingredient, making them a practical choice for many vegetable stew recipes. Enjoy coconut stew recipe | coconut vegetable stew | South Indian coconut stew | with step by step photos. | [To make coconut vegetable stew, heat the coconut oil in a broad non-stick pan, add the mustard seeds and let them crackle., Add the green chilli, ginger, curry leaves and kashmiri red chillies. Sauté for a few seconds., Add the onions and sauté on a medium flame for 2 to 3 minutes., Add the green peas, potatoes, carrots, french beans and 1 1/2 cups water., Cover and cook for 15 minutes or until vegetables are cooked., Add the coconut milk and cook on low heat for 2 to 3 minutes., Add the cornflour-water mixture, salt and pepper, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Garnish with coriander and serve coconut vegetable stew hot with appam.] | [Energy, 267 cal, Protein, 3.9 g, Carbohydrates, 26.9 g, Fiber, 4.7 g, Fat, 17 g, Cholesterol, 0 mg, Sodium, 26.3 mg] | coconut-stew-194r |
| rcp42171 | Coconut Thuvayal, Coconut Thogayal, South Indian Coconut Chutney | NA | NA | [coconut oil, grated coconut, urad dal (split black lentils), chana dal (split bengal gram), coriander (dhania) seeds, black peppercorns (kalimirch), dry red chillies (pandi), curry leaves (kadi patta), tamarind (imli), asafoetida (hing), salt] | 10 mins | 7 mins | [South Indian Chutney, different kinds of Indian chutney, Indian Party, Mixer, Low Carb Diet, Healthy Chutney] | 1Makes 0.75 cups (11 tbsp ) | South Indian | A classic South Indian accompaniment, the Coconut Thuvayal is a slightly spicier coconut chutney made by blending coconut with roasted dals and spices. A dash of asafoetida boosts the aroma of this chutney while tamarind gives it an appetizing tang. The Coconut Thuvayal can be enjoyed with any meal. You can have it with idlis or dosas , or with curd rice, Sambhar rice or dal rice. You can also mix a little thuvayal and til oil with hot rice and enjoy with papad and raita. It stays fresh in the fridge for 3 or 4 days, so you can make a batch and store it for timely use. Do try your hand at more South Indian recipes like Curd Rice or Toovar Dal | [Heat the oil a broad non-stick pan, add the urad dal, chana dal, coriander seeds, black peppercorns and dry red chillies and sauté on a medium flame for 2 minutes, or till it is light brown in colour., Add the coconut, curry leaves, tamarind and asafoetida and sauté on a medium flame for 5 minutes, or till the coconut is light brown in colour. Make sure you do not fry it till dark golden in colour, it will give you bitter taste after blending it. Keep aside to cool slightly., Once cooled, transfer it in a mixer along with salt and 4 tbsp of water and blend it till coarse. This mixture will be slightly moist., Serve this immediately or store it in an airtight container and refrigerate till use. It will stay good for 3 to 4 days.] | [Energy, 49 cal, Protein, 1 g, Carbohydrates, 2.7 g, Fiber, 1.3 g, Fat, 3.8 g, Cholesterol, 0 mg, Sodium, 3 mg] | coconut-thuvayal-coconut-thogayal-south-indian-coconut-chutney-42171r |
| rcp41282 | Coconut Vanilla Ice Cream Rose Cooler | NA | NA | [tender coconut water (nariyal ka pani), tender coconut meat, vanilla ice-cream, powdered sugar, vanilla essence, rose] | 5 mins | 0 mins | [Indian Milkshakes & Smoothies, Diwali, Raksha - Bandhan, Thanksgiving, Indian Birthday Party, Cocktail Party, Mixer] | 5Makes 5 glasses | Indian | A very unusual set of ingredients team up to make this refreshing drink! A blend of coconut water and pulpy tender coconut meat, tinged with a shot of vanilla, is garnished with rose petals, which not only gives the drink a lovely rose flavour but also a beautiful appearance. The Coconut Vanilla Ice-Cream Cooler, which combines the rejuvenating coolness of coconut water and rose, is just perfect for a hot summer’s day. With coconut water and coconut meat combo you can also dish up other refreshing drinks like Coconut Paw Paw and Coconut Pineapple Drink . | [Combine all the ingredients in a mixer and blend till smooth., Pour equal quantities of the drink into 5 individual glasses., Serve chilled garnished with rose petals.] | [Energy, 165 cal, Protein, 3.1 g, Carbohydrates, 24.7 g, Fiber, 10.4 g, Fat, 6 g, Cholesterol, 0 mg, Sodium, 0 mg] | coconut-vanilla-ice-cream-rose-cooler-41282r |
| rcp2562 | Coconut Vegetable Curry with Coconut Rice | NA | NA | [coconut milk (nariyal ka doodh), long grained rice (basmati), ghee, cloves (laung / lavang), cinnamon (dalchini), bayleaf (tejpatta), sliced onions, salt, chopped garlic (lehsun), grated fresh coconut, ginger (adrak), coriander (dhania) seeds, cumin seeds (jeera), roasted chana dal (daria), whole dry kashmiri red chillies, cinnamon (dalchini), cloves (laung / lavang), black peppercorns (kalimirch), khus-khus (poppy seeds), chopped tomatoes, chopped and boiled french beans, chopped and boiled carrots, boiled cauliflower florets, boiled green peas, boiled and chopped potatoes, ghee, curry leaves (kadi patta), coconut milk (nariyal ka doodh), salt] | 30 mins | 22 mins | [South Indian Rice, Traditional Indian Rice Recipes, Indian Party, Non-stick Pan] | 4Makes 4 servings | South Indian | This exotic Coconut Vegetable Curry with Coconut Rice is a flavour-packed treat that will remain etched in your memory for ever! Rice that has been cooked with coconut milk and spices is served with a spicy vegetable curry that is flavoured with a rich masala paste. Assorted veggies add a splash of colours to this rice preparation, while abundant use of coconut milk in both the rice and the curry give it an elegance, which complements the intensity of the spice paste in a very balanced fashion. The total effect is mind-blowing and you will thoroughly enjoy this lip-smacking delicacy. To mellow the spicy flavour of the curry serve with accompaniments like Cucumber Pachadi or Red Pumpkin Pachadi . | [Heat the ghee in a deep non-stick pan, add the cloves, cinnamon and bayleaf and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 2 minutes., Add the rice and sauté on a medium flame for 2 more minutes., Add the coconut milk, salt and 1 cup of water, mix well, cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally. Keep aside., Heat the ghee in a deep non-stick pan, add the curry leaves and the prepared paste and sauté on a medium flame for 2 minutes., Add the tomatoes and sauté on a medium flame for 2 minutes., Add all the remaining vegetables and sauté on a medium flame for 2 more minutes., Add the coconut milk, salt and ½ cup of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Serve hot with coconut rice.] | [Energy, 697 cal, Protein, 9.7 g, Carbohydrates, 57.2 g, Fiber, 17.3 g, Fat, 47.8 g, Cholesterol, 0 mg, Vitamin A, 339.7 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.2 mg, Vitamin B3, 2.2 mg, Vitamin C, 21.6 mg, Folic Acid, 33.4 mcg, Calcium, 48.4 mg, Iron, 2.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 17 mg, Potassium, 157.4 mg, Zinc, 0.8 mg] | coconut-vegetable-curry-with-coconut-rice-2562r |
| rcp40496 | Coconut Water with Coconut Meat | BreakFast | Veg | [tender coconut, chopped tender thin coconut meat] | 5 mins | 0 mins | [Kids Recipes, Healthy Indian Recipes, Indian Drinks / Sharbats, No Cooking Veg Indian, Mixer, Healthy Foods for Kids, Indian Breakfast Recipes for Kids] | 4Makes 4 glasses (4 glass ) | Indian | coconut water with coconut meat | coconut water with malai | benefits of coconut water | nariyal ka paani with malai | with 14 amazing images. Coconut water with coconut meat is a refreshing drink. Coconut water with malai has a nice texture, which is quite unlike any juice you have ever had before. Learn how to cut coconut and make nariyal ka paani with malai in a step-by-step fashion. Making coconut water with coconut meat is very simple. Cut open the tender coconut, remover coconut water and coconut meat and blend them together in a mixer till smooth. The art is to learn how to cut open the coconut to get coconut water and malai. The roadside vendors who sell these coconut are the people who have mastered this art. Coconut water with coconut meat has a pulpy texture, and when served chilled, it tingles your taste buds with the mildly-sweet but electrifying flavour, which is unique to coconut water. The best way to serve coconut water with malai, is to chill the coconut water earlier, but blend the drink just before serving. Do not blend it and then refrigerate because it will lose its fresh taste and texture. The are many benefits of coconut water. It is a cooling drink which is quite pleasing to the stomach. It can relieve acidity and help balance the water and electrolyte balance in the body. Kids, adults, senior citizens – all can have this healthy drink. Coconut water with coconut meat is enough to recharge you after a tiring day. Enjoy coconut water with coconut meat | coconut water with malai | benefits of coconut water | nariyal ka paani with malai | with step by step photos. | [Combine the coconut water and coconut meat in a mixer and blend till smooth., Pour equal quantities of the coconut water with coconut meat drink into 4 individual glasses and serve immediately.] | [Energy, 39 cal, Protein, 1.9 g, Carbohydrates, 6.9 g, Fiber, 2 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 0 mg] | coconut-water-with-coconut-meat-40496r |
| rcp32409 | Coffee Butter Icing | NA | NA | [icing sugar, butter, coffee powder] | 5 mins | 0 mins | [Basic Indian Dessert Recipes] | 1Makes 0.75 servings | Indian | Here is a coffee-flavoured icing that is ideal for cakes and pastries. While coffee is much loved by adults, it is also an acceptable treat for kids occasionally, so you can use this to prepare desserts to be served at parties. The combination of icing sugar and butter gives the Coffee Butter Icing a lovely texture, which should be used smartly for best results. Always use the icing as soon as it is made, before it hardens; and spread it with a damp palette knife for a nice, smooth finish. Enjoy this lovely icing on your favourite cakes! | [Combine the coffee powder and 2 tbsp of warm water in a bowl, mix well and keep side., Sieve the icing sugar and keep aside., Combine the butter in a deep bowl and beat well for 1 to 2 minutes, using a wooden spoon till it is light and smooth., Gradually, add the sieved icing sugar and mix well., Add the coffee–water mixture and mix well., Use as required.] | [Energy, 786 cal, Protein, 0 g, Carbohydrates, 119.3 g, Fiber, 0 g, Fat, 34 g, Cholesterol, 105 mg, Sodium, 346.9 mg] | coffee-butter-icing-32409r |
| rcp1326 | Coffee Frappe | NA | Veg | [coffee powder water, milk, vanilla ice cream, sugar, ice-cubes, beaten whipped cream, chocolate sauce] | 5 mins | 0 mins | [Indian Milkshakes & Smoothies, Indian Coffee Recipes, No Cooking Veg Indian, Christmas, Mother's Day, Father's Day, Valentines Day Indian recipes] | 2Makes 2 glasses | Indian | coffee frappe recipe | cold coffee frappe | coffee frappe using ice cream | with 16 amazing images. If you’re wondering how to make coffee frappe at home, then this easy recipe is for you. Learn how to make coffee frappe recipe | cold coffee frappe | coffee frappe using ice cream | This creamy coffee frappe using ice cream is made using rich ingredients. It’s a must have cold coffee recipe for summer! Indulge in this rich and refreshing cold coffee frappe to shake off your tiredness on a busy day. The coffee frappe can be made quickly anytime of the day, if you have a box of vanilla ice cream ready on hand. Tips to make coffee frappe: 1. Use full fat milk to make this recipe creamy and luscious. 2. You can also add ½ tbsp of cocoa powder to enhance the coffee flavour. 2. Instead of vanilla ice cream you can add coffee ice cream. Enjoy coffee frappe recipe | cold coffee frappe | coffee frappe using ice cream | with detailed step by step photos. | [To make coffee frappe, combine all the ingredients in a blender and blend well till smooth and frothy., Garnish the glass with chocolate sauce and pour 2 equal quantities into two glasses., Top it up with whipped cream., Serve coffee frappe immediately.] | [Energy, 288 cal, Protein, 6.9 g, Carbohydrates, 32.7 g, Fiber, 0 g, Fat, 12 g, Cholesterol, 16 mg, Sodium, 19 mg] | coffee-frappe-1326r |
| rcp32401 | Coffee Glaze Icing | NA | NA | [instant coffee powder, icing sugar] | 2 mins | 0 mins | [Basic Indian Dessert Recipes] | 1Makes 0.75 cup (11 tbsp ) | Indian | Coffee Glaze Icing is the perfect decoration for your cake if you plan to serve it to a gathering of adults, because it is a mature flavour with a universal appeal. Even kids enjoy it because it is an occasional treat. To make the most of this amazing glaze icing, spread it with a damp palette knife. This will give you a smooth finish. Also, take care to use the icing as soon as it is made, before it hardens. | [Combine the coffee and 3 tbsp of warm water in a small bowl, mix well and keep aside., Sieve the icing sugar in a deep bowl and gradually add the coffee-water mixture and mix very well till smooth., Use immediately.] | [Energy, 78 cal, Protein, 0.1 g, Carbohydrates, 19.4 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | coffee-glaze-icing-32401r |
| rcp3970 | Coffee Ice Cream | NA | NA | [milk, cornflour, sugar, instant coffee powder, fresh cream, vanilla essence] | 15 mins | 10 mins | [Indian Ice Creams, Western Party, Refrigerator] | 6Makes 6 servings | Indian | If you are a coffee lover who looks down upon cocoa as a flavour fit for kids, then this intense Coffee Ice Cream is the ideal dessert for you! Rich and pure flavour of coffee, complemented well by slight hints of vanilla, is the key highlight of this recipe. The ice-cream prepared with balanced proportions of milk and fresh cream has a smooth and silky mouth-feel, which you are sure to fall in love with. Indeed, this is is the perfect choice for coffee lovers! | [Combine the coffee and 1 tablespoon of hot water in a bowl, mix well and keep aside., Combine the cornflour and ½ cup of milk in a bowl, mix well and keep aside., Combine the remaining 2 cups of milk and the sugar in a deep non-stick pan on a medium flame for 5 to 6 minutes, while stirring occasionally., Add the cornflour-milk mixture, mix well and cook on a medium flame for 4 minutes, while stirring continuously., Add the coffee-water mixture and mix well. Cool completely., Once cooled, add the fresh cream and vanilla essence and mix well., Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set., Pour the mixture into a mixer and blend till smooth., 9. Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set., Scoop and serve immediately.] | [Energy, 256 cal, Protein, 4.9 g, Carbohydrates, 24.9 g, Fiber, 0.2 g, Fat, 13.3 g, Cholesterol, 13.3 mg, Sodium, 24.6 mg] | coffee-ice-cream-3970r |
| rcp36900 | Coffee Mousse | NA | NA | [low fat milk, agar-agar, sugar substitute, cocoa powder low fat milk, coffee powder water, low fat cream, chocolate vermicelli] | 5 mins | 15 mins | [Western Party, Refrigerator, Diabetic Desserts] | 4Makes 4 servings | NA | Desserts are no longer featured in food to avoid for the diabetic. Here is an innovative way to dig into a spoonful of your favorite dessert, without being ridden by guilt! Relish this mousse made with china grass and low fat milk, flavoured with cocoa and coffee. Remember, however, ambrosia too should be limited to a small portion! | [Combine 1½ cups of water with agar-agar in a non-stick pan and cook over a, Slow flame till it dissolves completely, while stirring continuously. Keep aside., Strain the mixture through a muslin cloth and keep aside., In the same pan boil the milk, add the agar-agar, sugar substitute, cocoa powder and prepared coffee syrup., Mix well and simmer on a slow flame for 5 to 7 minutes, while stirring, Continuously., Remove from the flame, when cool, add the cream and mix well., Divide the mixture into 4 equal portions and pour each into 4 small bowls., Refrigerate for 4 to 6 hours or till the mousse has set., Serve chilled garnished with chocolate vermicelli., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 79 cal, Protein, 7.8 g, Carbohydrates, 12.1 g, Fiber, 1.2 g, Fat, 0.8 g, Cholesterol, 0 mg, Sodium, 100.9 mg] | coffee-mousse-36900r |
| rcp35864 | Coffee Mousse ( Mousses Recipe) | NA | NA | [milk chocolate, milk, powdered sugar, beaten whipped cream, coffee powder, dark chocolate] | 5 mins | 0.5 mins | [French Desserts, Mousse] | 4Makes 4 servings | French | If chocolate mousse is for those who like the sweet and indulgent smell of cocoa, this mousse is for those who love the rich, invigorating aroma of coffee! whip together a super combo of chocolate, milk and coffee powder and you will end up with a perfectly creamy mousse to romance with your taste buds. What is more, this mousse is also quite easy to make; and if you have a good quality coffee powder and the perfect decoction, you just cannot control the compliments! | [Combine the chocolate and milk in a microwave safe bowl and microwave on high for 30 seconds. Remove and mix well until no lumps remain., Strain the mixture using a sieve and keep aside., Combine the sugar and 1½ cups whipped cream in a deep bowl and fold gently., Add the chocolate-milk mixture and fold gently., Add the coffee mixture and fold gently., Pour equal quantities of the mixture into 4 individual bowls / glasses and refrigerate for atleast 3 to 4 hours or till the mousse sets, Top each bowl / glass with ¼ cup of whipped cream., Serve chilled garnished with grated chocolate., You can also melt the chocolate-milk mixture on a double-boiler., Coffee mousse on a chocolate biscuit crust:, At step 5, before adding the mixture, make a layer of biscuit rust in the bowls/glasses. To make this layer, combine 1 cup of coarsely crushed biscuits and 2 tbsp of melted butter in a bowl and mix well. Divide the crust into 4 equal portions and place equal quantities into 4 individual bowls / glas] | [Energy, 482 cal, Protein, 5.4 g, Carbohydrates, 38.3 g, Fiber, 0 g, Fat, 40 g, Cholesterol, 2 mg, Sodium, 29.7 mg] | coffee-mousse--mousses-recipe-35864r |
| rcp1282 | Coffee Mousse Pie ( Eggless Desserts Recipe) | NA | NA | [grated fresh coconut, butter, brown sugar, chopped dark chocolate, milk, powdered sugar, whipped cream, coffee powder water, castor sugar] | 20 mins | 7 mins | [Mousse, Christmas, Children's Day, Desserts for Entertaining, Indian Birthday Party, Refrigerator, Sweet Recipes for Kids] | 6Makes 6 wedges | Indian | Coffee and chocolate is a fabulous and sophisticated combination that adults seem to love by instinct. The coffee mousse on coconut crust highlights this wonderful combination. A soft coffee-chocolate mousse flavoured with honey, and set on a crunchy coconut crust… doesn’t that sound heavenly! a pleasing garnishing of castor sugar and cocoa powder makes the dessert look very appealing too. | [Combine the coconut, butter and brown sugar in a deep-non stick pan and cook on a slow flame for 4 to 5 minutes or until the coconut is lightly browned, while stirring continuously., Spread and press the mixture at the base of a 175 mm. (7") loose-bottomed cake tin., Refrigerate for atleast 30 minutes., Combine the chocolate and milk in a microwave-safe bowl and microwave on high for 50 seconds. Remove and mix well until no lumps remain., Strain the mixture using a sieve and keep aside., Combine the sugar and beaten whipped cream in a deep bowl and fold gently., Add the chocolate-milk mixture and fold gently., Add the coffee mixture and fold gently. Keep aside., Pour the coffee mousse mixture immediately over the prepared coconut base and spread it evenly using a palate knife., Refrigerate for 2 to 3 hours hour or till the mousse sets., Demould the pie and garnish with castor sugar and cocoa powder., Cut into 6 equal wedges and serve chilled., You can also melt the chocolate-milk mixture on a double boiler.] | [Energy, 816 cal, Protein, 8.3 g, Carbohydrates, 58.9 g, Fiber, 3.4 g, Fat, 68.6 g, Cholesterol, 17.7 mg, Sodium, 94.1 mg] | coffee-mousse-pie--eggless-desserts-recipe-1282r |
| rcp1958 | Coffee Truffles, Coffee Chocolate Truffles | NA | NA | [coffee powder, fresh cream, chopped milk chocolate, dark chocolate cubes] | 5 mins | 4 mins | [Chocolate Dessert, Desserts for Entertaining, Indian Birthday Party, High Tea Party, Western Party] | 16Makes 16 truffles | Indian | Creamy, coffee-laced chocolate balls are encased in enticing dark chocolate shells, to make irresistible Coffee Chocolate Truffles. This easy-to-make dessert is perfect to serve after an elegant dinner party . Just make sure you keep it refrigerated in an airtight container till serving time, in order to prevent melting. You can combine and serve various kinds of chocolaty bites on your party platter like Walnut Raisin Truffles , Chocolate Coated Strawberries , Chocolate Walnut Fudge Balls , Chocolaty Snowballs , Maltese Truffles , Peanut Butter Bites and Rum Centered Chocolates . | [Heat the fresh cream in a broad non-stick pan and cook on a slow flame for 2 to 3 minutes, while stirring continuously., Remove from the flame, add the milk chocolate and coffee powder and mix very well to get a smooth sauce., Transfer into a bowl, cool slightly and refrigerate for 30 minutes., Divide the mixture into 16 equal portions and roll each portion into a round., Put the dark chocolate in a microwave-safe bowl and microwave on high for 1 minute., Remove and mix gently., Dip each chocolate ball into the chocolate sauce and place it on a flat plate., Refrigerate the chocolate truffles for 30 minutes., Serve or store refrigerated in an air-tight container.] | [Energy, 111 cal, Protein, 2.1 g, Carbohydrates, 6.1 g, Fiber, 0 g, Fat, 11.9 g, Cholesterol, 0 mg, Sodium, 2.8 mg] | coffee-truffles-coffee-chocolate-truffles-1958r |
| rcp40749 | Coffee, Indian Style Instant Coffee | BreakFast | NA | [instant coffee powder, sugar, milk] | 5 mins | 0 mins | [Maharashtrian Upvas (Fasting), Maharashtrian Breakfast, Indian Coffee Recipes, Indian Party, High Tea Party] | 4Makes 4 servings | Maharashtrian | coffee recipe | Indian style instant coffee | easy homemade coffee | how to make milk coffee | Indian style instant coffee is a daily morning cuppa in many Indian households. Learn how to make milk coffee. To make instant coffee, combine 1 tsp instant coffee powder, 2 tsp sugar and 1 tbsp hot water in a serving cup and mix very well for 2 to 3 minutes or till the sugar dissolves. Pour ½ cup of hot milk over it and mix gently. Repeat steps 1 and 2 to make 3 more servings. Serve immediately. Nothing like a cup of instant coffee Indian style to jazz up your day! Instant Coffee tastes best when first made into a decoction with sugar and then mixed with milk. Easy homemade coffee is an instant energy booster for millions of people worldwide. While everyone has their own proportion of milk to water and sugar, here’s how to make the perfect cuppa... Milk coffee in India is available not only in restaurants but also sold by roadside vendors in small cups at a very reasonable price. Do give a try to this simple café style instant coffee. Tips for instant coffee. 1. Buy instant coffee powder and not coffee beans for this recipe. 2. If you like your coffee less sweet, then add only 1 tsp of sugar per serving. 3. Serve it with biscuits at tea-time. Enjoy coffee recipe | Indian style instant coffee | easy homemade coffee | how to make milk coffee | with video below. | [To make coffee, combine 1 tsp instant coffee powder, 2 tsp sugar and 1 tbsp hot water in a serving cup and mix very well for 2 to 3 minutes or till the sugar dissolves., Pour ½ cup of hot milk over it and mix gently., Repeat steps 1 and 2 to make 3 more servings., Serve the coffee immediately.] | [Energy, 162 cal, Protein, 4.5 g, Carbohydrates, 16 g, Fiber, 0 g, Fat, 6.5 g, Cholesterol, 16 mg, Sodium, 19 mg] | coffee-indian-style-instant-coffee-40749r |
| rcp2547 | Cola Chocolate Ice Cream Float | NA | NA | [coca-cola, chocolate ice-cream, chocolate ice-cream] | 2 mins | 0 mins | [Indian Chocolate Drinks, Chocolate Dessert, Chocolate Dessert Ice Cream, Christmas, Children's Day, Indian Birthday Party, Mixer] | 2Makes 2 glasses | Indian | Chocolate ice-cream and Coca-Cola, two all-time favourites come together in this exciting treat! When the two are blended together, you get a frothy, chocolaty cola drink, which is just too fabulous to behold and even more awesome to taste. A topping of chocolate ice-cream enhances the experience further, making the Cola Chocolate Ice-Cream Float nothing short of an experience to jot down in your memoirs! Make sure the Coca-Cola is really super chill, to get the best experience. Serve this chocolaty float for your kids Birthday Party , everyone will be waiting to devour this yummy treat. | [Combine the coco- cola and chocolate ice-cream in a mixer and blend till smooth., Pour equal quantities of the drink into 2 individual glasses and serve immediately topped with a scoop of chocolate ice cream in each glass.] | [Energy, 240 cal, Protein, 4.1 g, Carbohydrates, 32.9 g, Fiber, 0 g, Fat, 9.1 g, Cholesterol, 0 mg, Sodium, 0 mg] | cola-chocolate-ice-cream-float-2547r |
| rcp2313 | Cold Asparagus Rolls | Snacks | Veg | [canned green asparagus spears, bread, iceberg lettuce, chopped chives, cream cheese, soft butter, whole grain mustard paste, salt] | 10 mins | 0 mins | [Jain Naashta, Jain International, Jain Snacks, Indian Rolls, Veg Roll, Kids Wraps and Rolls, Kitty Party Snacks, Kitty Party Quick] | 6Makes 6 rolls | Jain | A cold and creamy starter that’s just perfect to serve on a hot summer’s day, the Cold Asparagus Roll kindles your appetite with its enticing crunch and peppy flavour. Quite easy to make, this starter involves rolling up bread with a creamy spread and juicy and tasty ingredients like lettuce, asparagus and chives. The flavour of mustard in the cheesy and buttery spread gives a very enjoyable element of pungency to the rolls. It is very important to use fresh bread to make these rolls, otherwise the bread will break and you cannot roll it well. Once assembled, stow it into the fridge immediately in an airtight container and wait for at least an hour before serving. It stays good for at least a day. Ideal to serve at parties , this starter will be loved by all! Try other party starter recipes like Paneer Cheese Balls or Ravioli Samosa . | [Remove the crust from all the bread slices and discard them., Flatten each bread slice using a rolling pin., Place a bread slice on a clean, dry surface and spread ½ tbsp of the prepared spread evenly over it using a butter knife., Place a few lettuce pieces on one side of the bread slice, 1 canned asparagus spears evenly over it., Finally top it with ½ tsp of chives evenly over it., Roll it up tightly., Cut into 2 equal portions using a sharp knife., Repeat steps 3 to 7 to make 5 more rolls., Place them in an air-tight container and refrigerate for atelast 1 hour and serve chilled.] | [Energy, 86 cal, Protein, 2.5 g, Carbohydrates, 10.9 g, Fiber, 0.1 g, Fat, 3.6 g, Cholesterol, 9.4 mg, Sodium, 69.2 mg] | cold-asparagus-rolls-2313r |
| rcp39021 | Cold Cocoa Milkshake | BreakFast | NA | [cocoa powder, milk, sugar, ice-cubes, grated chocolate] | 5 mins | 0 mins | [Indian Beverages, Indian Drinks, Indian Chocolate Drinks, Kitty Party, Mixer, Quick Breakfast Indian, Kitty Party Quick] | 4Makes 4 small glasses | Indian | cold cocoa milkshake | cocoa chocolate milkshake | cocoa smoothie | with 8 amazing images. Looking a drink to beat the heat? cold cocoa milkshake is an ideal and perfect choice. It is loved by kids as well as adults. As I was always a difficult kid when it came to milk, my mother would make cocoa milkshake for me and I would slurp it down in seconds. Basic ingredients are used for making cocoa milkshake and it doesn’t take more than 5 minutes to prepare it. Cocoa milkshake is made with cocoa powder, sugar, chilled milk and few ice cubes, all ingredients blended in a hand blender. You can also add ice cream if you wish to, it gives a smooth and creamy texture to the milkshake.. Cocoa powder is rich in polyphenols like flavonoids, catechins and epicatechins. These show anti-inflammatory effect as well help the body get rid of harmful free radicals and thus reduce the onset of various chronic diseases like heart disease, diabetes and cancer. Always make use of good quality cocoa powder to make cocoa milkshake. Need an excuse to start your day with chocolate? Garnish the cold cocoa milkshake with chocolate shavings. This cold cocoa chocolate milkshake confection makes the best substitute for coffee, especially when the weather is hot and humid and you don’t fancy a hot beverage. Enjoy cold cocoa milkshake | cocoa chocolate milkshake | cocoa smoothie with detailed step by step photos and videos below. | [To make cold cocoa milkshake, combine all the ingredients and blend in a juicer till the mixture is smooth and frothy., Pour equal quantities of the milkshake into 4 individual glasses., Serve the cold cocoa milkshake immediately garnished with chocolate.] | [Energy, 170 cal, Protein, 4.9 g, Carbohydrates, 18.1 g, Fiber, 1 g, Fat, 6.9 g, Cholesterol, 16 mg, Sodium, 19.6 mg] | cold-cocoa-milkshake-39021r |
| rcp36032 | Cold Coffee with Ice Cream, Indian Coffee Milkshake | NA | NA | [milk, coffee powder, vanilla ice cream, sugar] | 2 mins | 1 mins | [Indian Milkshakes & Smoothies, Indian Coffee Recipes, Raksha - Bandhan, Christmas, Father's Day, Children's Day, Thanksgiving] | 2Makes 2 glasses | Indian | cold coffee with ice cream recipe | Indian coffee milkshake with ice-cream | 4 ingredient cold coffee with ice cream | with 19 amazing images. cold coffee with ice cream recipe | Indian coffee milkshake with ice-cream | 4 ingredient cold coffee with ice cream is a soothing drink which is perfect to sip on with friends at a kitty party. Learn how to make Indian coffee milkshake with ice-cream. To make cold coffee with ice cream, heat 1 tbsp of water in a microwave safe bowl and microwave on high for 30 seconds. Add the coffee powder, mix well and microwave on high for more 30 seconds. Remove from the microwave and add 2 ice- cubes and allow to cool. Combine all the ingredients in a blender and blend well till smooth. Pour into 4 individual glasses and serve chilled. The choice of many at coffee shops, Indian coffee milkshake with ice-cream is liked even by non-coffee drinkers, as the bitterness of coffee is mellowed by the addition of vanilla ice-cream. Nevertheless, the intensely rich flavour of coffee is in tact, as the cold coffee is prepared using a perfect decoction brewed instantly using our handy helper, the microwave oven! This 4 ingredient cold coffee with ice cream gets its luscious texture from the use of full fat milk and vanilla ice cream both. Whip it in advance and serve chilled when your guests arrive. You can also try quick cold coffee without ice-cream. Tips to make cold coffee with ice cream. 1. We have used Nescafe coffee powder. 2. Vanilla ice cream gives a nice creaminess so do use it. 3. Always serve immediately or refrigerate and serve chilled. 4. Use a big blender or a big mixer jar so the coffee doesn’t spill out on blending. 5. You can add a scoop of vanilla ice cream just before serving the cold coffee. Enjoy cold coffee with ice cream recipe | Indian coffee milkshake with ice-cream | 4 ingredient cold coffee with ice cream | with step by step photos. | [To make cold coffee with ice cream, heat 1 tbsp of water in a microwave safe bowl and microwave on high for 30 seconds., Add the coffee powder, mix well and microwave on high for more 30 seconds., Remove from the microwave and add 2 ice- cubes and allow to cool., Combine all the ingredients in a blender and blend well till smooth., Pour the cold coffee with ice cream into 4 individual glasses and serve chilled.] | [Energy, 392 cal, Protein, 9.9 g, Carbohydrates, 41.8 g, Fiber, 0 g, Fat, 15.8 g, Cholesterol, 32 mg, Sodium, 38 mg] | cold-coffee-with-ice-cream-indian-coffee-milkshake-36032r |
| rcp40593 | Cold Coffee, Indian Coffee Milkshake | NA | NA | [instant coffee powder, milk, powdered sugar, ice-cubes, chocolate sauce, chocolate sauce] | 2 mins | 0 mins | [Indian Milkshakes & Smoothies, Indian Coffee Recipes, High Tea Party, Western Party, Kids After School, Birthday Party Drinks, Kitty Party Drinks, Mocktails] | 6Makes 6 glasses | Indian | cold coffee recipe | coffee milkshake | Indian cold coffee recipe at home | quick chocolate cold coffee | with 23 amazing images. cold coffee recipe | coffee milkshake | Indian cold coffee recipe at home | quick chocolate cold coffee is a famous drink at many restaurants. Learn how to make coffee milkshake. To make cold coffee, combine the coffee powder with 2 tbsp of lukewarm water in a small bowl, mix well and keep aside. Combine the milk, coffee-water mixture, sugar and ice-cubes in a mixer and blend till the mixture is smooth and frothy. Take a tall glass, tilt is slightly and pour the chocolate sauce on the sides of the glass while rotating it to form a random design. Pour 1 tsp of chocolate sauce at the bottom of the glass and keep aside. Repeat steps 3 and 4 to decorate 5 more glasses. Pour equal quantities cold coffee into 6 individual decorated glasses and serve immediately. Who doesn’t like restaurant style chocolate cold coffee? With its invigorating coffee flavour, served in a refreshing chilled form, decorated enticingly with chocolate sauce, it is an international favourite that defies all attempts to resist it! Here we show you the perfect way to make Indian cold coffee recipe at home, including the charming way of swirling the chocolate sauce into the tall glasses. While chocolate sauce is readily available in the market, here’s how to make chocolate sauce at home. The combination of the sauce with coffee in coffee milkshake is just irresistible. Tips for cold coffee. 1. If you do not have a big blender, you can also use a hand blender if you wish to. 2. If you do not have full fat milk use regular cows milk, taste will be nice as well. 3. Tetra pack full fat milk is preferred. 4. If you want the cold coffee more creamy then use vanilla ice cream also while blending it but make sure you reduce the sugar a little as vanilla ice-cream already has sugar. 5. If you are in a hurry and do not have powdered sugar , you can sue regular sugar but remember it will take little longer to blend. 6. Always blend and serve immediately so you always have the froth. Enjoy cold coffee recipe | coffee milkshake | Indian cold coffee recipe at home | quick chocolate cold coffee. | [To make cold coffee, combine the coffee powder with 2 tbsp of lukewarm water in a small bowl, mix well and keep aside., Combine the milk, coffee-water mixture, sugar and ice-cubes in a mixer and blend till the mixture is smooth and frothy., Take a tall glass, tilt is slightly and pour the chocolate sauce on the sides of the glass while rotating it to form a random design., Pour 1 tsp of chocolate sauce at the bottom of the glass and keep aside., Repeat steps 3 and 4 to decorate 5 more glasses., Pour equal quantities of cold coffee into 6 individual decorated glasses and serve immediately.] | [Energy, 265 cal, Protein, 7.2 g, Carbohydrates, 32 g, Fiber, 0 g, Fat, 8.8 g, Cholesterol, 21.3 mg, Sodium, 25.4 mg] | cold-coffee-indian-coffee-milkshake-40593r |
| rcp1346 | Cold Cucumber Soup | NA | Veg | [chopped cucumber, curd (dahi), chopped parsley, chopped garlic (lehsun), olive oil, salt, parsley] | 5 mins | 0 mins | [Low Cal Soups, Mixer, Non-stick Pan, Quick Vegetarian Soups, Indian Cancer Patients, Typhoid, Low Cholesterol Indian Soups] | 3Makes 3 servings | Indian | cold cucumber soup | Indian style cucumber soup | healthy low calorie cold cucumber soup | with 9 amazing images. cold cucumber soup | Indian style cucumber soup | healthy low calorie cold cucumber soup is a quick soup with a chock full of nutrients. Learn how to make Indian style cucumber soup. To make cold cucumber soup, combine all the ingredients in a mixer and blend till smooth. Refrigerate for at least half an hour and serve chilled garnished with a few sprigs of parsley. Have you tried a chilled soup? Yes, you heard it right. Cold soups are also thinkable with an advantage of having no cooking techniques involved. So they are quick to make like Indian style cucumber soup. Water filled cucumber with protein rich curd and antioxidant rich parsley all combine together in healthy low calorie cold cucumber soup. These are key nutrients to add glow to your skin. Water helps hydrate the skin while protein helps in formation of new skin cells and maintenance as well. Antioxidants are substances which aid in getting rid of harmful free radicals which can otherwise lead to onset of early ageing. What’s more? This cold cucumber soup with 82 calories, 1.9 g of protein and 2.4 g of fibre is a perfect satiating snack in between meals. The abundance of vitamin C from cucumber and parsley further helps to nourish the skin cells. Olive oil adds in MUFA (monounsaturated fatty acids) which protects the heart. This soup can be enjoyed by diabetics, heart patients and weight watchers too! Tips for cold cucumber soup. 1. Parsley can be substituted with mint leaves as a variation. 2. Garlic can be avoided by Jains. 3. Avoid straining the soup as done in this recipe to retain most of the fibre, as it helps in maintaining digestive health. 4. You can make your choice between full fat curd and low fat curd. Enjoy cold cucumber soup | Indian style cucumber soup | healthy low calorie cold cucumber soup | with step by step photos. | [To make cold cucumber soup, combine all the ingredients in a mixer and blend till smooth., Refrigerate for at least half an hour and serve chilled garnished with a few sprigs of parsley.] | [Energy, 82 cal, Protein, 1.9 g, Carbohydrates, 4.3 g, Fiber, 2.4 g, Fat, 5.6 g, Cholesterol, 5.3 mg, Sodium, 16.7 mg] | cold-cucumber-soup-1346r |
| rcp38183 | Cold Reliever, Home Remedy for Colds | NA | NA | [spice powder, misri, milk, coriander (dhania) seeds, cumin seeds (jeera), fennel seeds (saunf), fenugreek (methi) seeds] | 5 mins | 8 mins | [Tea, Chai, Mixer, Tava, Pan, Home Remedies Common Cold & Cough, Home Remedies Sore Throat, Throat Pain] | 1Makes 1 cup | NA | This tasty ‘tea’ is very effective against colds, and the best part is that it is tasty and caffeine-free; so it is sure to suit one and all. The spice powder that is combined with milk and misri to make this herbal drink, is comprised of seeds that are there in everbody’s masala dabba, so you do not have to go hunting for anything. This combination is very effective in soothing the throat and expelling mucus, the two most troublesome symptoms of a cold! You can prepare the Cold Reliever spice powder and store it in a dry, air-tight container for ready use. But, make only small batches, because the powder will lose its aroma and efficacy over time. Remember, anything is best when prepared fresh! You can also try other home remedies that help to relieve cold like Tulsi ka Kadha and Ajwain and Turmeric Milk . | [Combine all the ingredients in a broad non-stick pan and dry roast on a slow flame for 2 to 3 minutes., Allow the mixture to cool completely and blend in a mixer to a smooth powder. Keep aside., Combine 1 cup of water, 1½ tbsp of the prepared spice powder and misri in a broad non-pan, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the milk, mix well and cook on a medium flame for another 2 minutes, while stirring occasionally., Strain with the help of a strainer., Serve immediately.] | [Energy, 35 cal, Protein, 1.3 g, Carbohydrates, 1.5 g, Fiber, 0 g, Fat, 2 g, Cholesterol, 4.8 mg, Sodium, 5.7 mg] | cold-reliever--home-remedy-for-colds-38183r |
| rcp2147 | Cole Slaw | NA | NA | [shredded cabbage, grated carrot, mayonnaise] | 15 mins | 0 mins | [Indian Fruit Salad Recipes, Wholesome Salads (Salads that make a meal)] | 7Makes 4 to 10 servings | Indian | Coleslaw is a refreshing cold salad, whose name is derived from the dutch phrase ‘kool-sla’, which means cabbage salad. It is a rich and creamy version of the traditional american salad, and is a typical barbeque standby. It is often served at picnics along with burgers and hot dogs, and is loved by kids too! | [Combine all the ingredients in a bowl and mix well., Refrigerate for 1 hour and serve chilled.] | [Energy, 280 cal, Protein, 1.4 g, Carbohydrates, 26 g, Fiber, 1.8 g, Fat, 22.4 g, Cholesterol, 0 mg, Vitamin A, 477.6 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.2 mg, Vitamin B3, 0.3 mg, Vitamin C, 44.1 mg, Folic Acid, 15 mcg, Calcium, 38.1 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 482.1 mg, Potassium, 26.4 mg, Zinc, 0.3 mg] | cole-slaw-2147r |
| rcp40359 | Coleslaw with Khakhra ( Tiffin Treats) | Snacks | NA | [shredded cabbage, grated carrot, mayonnaise, tomato ketchup, salt, whole wheat (gehun) khakhras] | 10 mins | 0 mins | [Indian Snacks for Entertaining, School Time Snacks, Indian Dips / Sauces, Kids Tiffin Box, Kids After School, Snack Recipes for Kids] | 2Makes 2 servings | Indian | East meets West in your kids’ tiffin dabba today! The popular international salad, Coleslaw, made of shredded veggies, mayonnaise and tomato ketchup turns out to be a great pair for our desi favourite, khakhra! Since Coleslaw and Khakhra is like an interesting chip-n-dip combo, your kids will really enjoy feasting on it at snack time, perhaps in the company of their best friends. Make sure you pack them in separate containers, and if your kids are too young, you can consider breaking up the khakhra while packing, so that they do not have to mess with it at break time. Also pack Chocolate Sticks ( Tiffin Treats) in a another tiffin for a perfect short break combo. | [Combine all the ingredients in a deep bowl and mix well., Pack the coleslaw in an air-tight tiffin box, with the khakhras in a separate air-tight box.] | [Energy, 361 cal, Protein, 8.5 g, Carbohydrates, 56.4 g, Fiber, 3 g, Fat, 16.4 g, Cholesterol, 0 mg, Sodium, 354.6 mg] | coleslaw-with-khakhra--tiffin-treats-40359r |
| rcp36055 | Colocassia Leaf Raita, Healthy Arbi Ke Patte Raita | NA | NA | [chopped colocassia leaves (arbi ke patte), lemon juice, whisked low-fat curds (dahi), salt, oil, mustard seeds ( rai / sarson), cumin seeds (jeera), asafoetida (hing), whole dry kashmiri red chilli, curry leaves (kadi patta), coriander (dhania), methi crispies spicy pudina khakhras] | 10 mins | 9 mins | [Raitas, Refrigerator, Steamer, Non-stick Pan, Diabetic Salads, Diabetic Accompaniments] | 4Makes 4 servings | NA | Colocassia leaves are a common ingredient in Maharashtrian and Gujarati cuisine. It is used to make wadi, paatra, and other such tasty dishes. Here is another tasty dish using this diabetic-friendly ingredient. You can make delicious Colocassia Leaf Raita by combining this low-carb leaf with curds, lemon juice, and an aromatic and flavourful tempering that enhances the subtle taste of the leaves. Use low-fat curds to curb the fat content. Serve them with Methi Crispies or Spicy Pudina Khakhras to enjoy a light snack. | [Place the colocassia leaves in a steamer, sprinkle lemon juice evenly over it and steam for 7 to 8 minutes. Keep aside to cool., Once cooled, combine the cooked colocassia, curds and salt and leaves in a deep bowl and mix well. Keep aside., For the tempering, heat the oil in a small non-stick pan and add the mustard seeds and cumin seeds., When the seeds crackle, add the asafoetida, red chillies and curry leaves and sauté on a medium flame for 30 seconds., Add the tempering to the raita, mix well and refrigerate for at least 1 hour., Garnish with a sprig of coriander and serve chilled with methi crispies or spicy phudina khakhras.] | [Energy, 60 cal, Protein, 4.4 g, Carbohydrates, 6.8 g, Fiber, 1.5 g, Fat, 1.7 g, Cholesterol, 0 mg, Sodium, 50 mg] | colocassia-leaf-raita-healthy-arbi-ke-patte-raita-36055r |
| rcp5703 | Colocassia Leaf Usli | NA | NA | [chopped colocassia leaves (arbi ke patte), toovar (arhar) dal, whole dry kashmiri red chillies, chopped green chillies, asafoetida (hing), salt, oil, mustard seeds ( rai / sarson), urad dal (split black lentils), curry leaves (kadi patta), turmeric powder (haldi), dried mango powder (amchur)] | 10 mins | 14 mins | [South Indian Curries / Sabzis, Low Cal Subzis, Non-stick Pan, Pregnancy Iron Rich Indian Foods, Pregnancy Folic Acid Rich, Diabetic Sabzis, Iron Rich Sabzis | Iron Rich Dals |] | 6Makes 6 servings | South Indian | Colocasia leaf is frequently used in Maharashtrian and Gujarati cuisine in preparations like paatra and wadi. Now, it is time to think beyond these and find many more flavourful ways to include this iron-rich ingredient in your diet. A variant of the popular South Indian dry subzi made of vegetables and dal, this Colocasia Leaf Usli is a delicious way to bid goodbye to anaemia. Make this dry subzi using the easy steaming method described here. | [Soak the toovar dal and red chillies in enough water in a bowl for 1 hour and drain well., Combine the colocassia leaves, soaked and drained toovar dal and red chillies, green chillies, asafoetida and salt and blend in a mixer to a coarse mixture using ½ cup of water., Pour the mixture into a greased 175 mm. (7?) diameter thali., Steam in a steamer for 10 to 12 minutes or till the mixture is cooked., Allow it to cool completely and crumble into pieces, with the help of your hand. Keep aside., Heat the oil in a deep non-stick kadhai and add the mustard seeds., When the seeds crackle, add the urad dal, curry leaves and turmeric powder and sauté on a medium flame for a few seconds., 8. Add the crumbled colocassia mixture, dried mango powder and little salt mix well and cook on a medium flame for 1minute, while stirring continuously., Serve immediately.] | [Energy, 113 cal, Protein, 6.5 g, Carbohydrates, 16.7 g, Fiber, 3.1 g, Fat, 2.3 g, Cholesterol, 0 mg, Sodium, 8.1 mg] | colocassia-leaf-usli-5703r |
| rcp39593 | Coloured Capsicum and Paneer Sabzi | NA | Veg | [capsicum cubes, paneer (cottage cheese) cubes, coconut oil oil, onion cubes, ginger (adrak) paste, garlic (lehsun) paste, dried fenugreek leaves (kasuri methi), tomato pulp, turmeric powder (haldi), chilli powder, garam masala, salt, roti whole wheat paratha] | 15 mins | 11 mins | [Non Stick Kadai Veg, Diabetic recipes, Indian Cancer Patients, Vitamin E Rich, Vitamin A Rich, Beta Carotene, Retinol, Antioxidant Rich Indian, Potassium Rich] | 4Makes 4 servings | Indian | capsicum paneer sabzi recipe | dry tomato capsicum paneer sabzi | Thiamine rich healthy sabzi | with 10 images. capsicum paneer sabzi is a healthy Indian vegetable. Learn how to make dry tomato capsicum paneer sabzi. capsicum paneer sabzi is a delicious and healthy Indian dish made with paneer, bell peppers, onions, tomato pulp and a variety of spices. The coloured capsicum and paneer sabzi has a well-rounded flavour and a well-balanced nutrient profile. Rich in protein, carbohydrates and vitamins, this easy yet irresistible dry tomato capsicum paneer sabzi also pools in vitamin A from coloured capsicums, folic acid and antioxidant lycopene from tomatoes and protein and calcium from paneer. capsicum paneer sabzi is a popular dish in North India and is often served as a side dish with roti or rice. This capsicum paneer sabzi is a low-calorie dish that is perfect for people who are trying to lose weight or manage their diabetes with only 74 calories per serving of capsicum paneer sabzi. pro tips for capsicum paneer sabzi. 1. Use good quality paneer for the best flavor and texture. 2. Choose bell peppers that are bright in color and firm to the touch. 3. Add the garlic paste. Though it is readily available in the market, we would suggest you use fresh homemade paste only. 4.Add the tomato pulp. We have not used readymade tomato puree because tomatoes are a good source of lycopene and that is retained if it does not undergo any process. See how to make fresh tomato pulp. 4. You can use tofu instead of paneer. Enjoy capsicum paneer sabzi recipe | dry tomato capsicum paneer sabzi | Thiamine rich healthy sabzi | with step by step photos. | [To make capsicum paneer sabzi, heat the oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 2 minutes., Add the ginger paste, garlic paste and dried fenugreek leaves and sauté on a medium flame for a few seconds., Add the capsicum, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the tomato pulp, turmeric powder chilli powder and garam masala, mix well and cook on a medium flame for another 3 to 4 minutes, while stirring occasionally., Add the paneer and salt, mix gently and cook on a medium flame for 1 more minute., Serve the capsicum paneer sabzi immediately with roti or whole wheat paratha.] | [Energy, 74 cal, Protein, 2.6 g, Carbohydrates, 9.5 g, Fiber, 3.2 g, Fat, 2.9 g, Cholesterol, 0 mg, Sodium, 21.8 mg] | coloured-capsicum-and-paneer-sabzi-39593r |
| rcp4842 | Continental Sizzler | Dinner | Veg | [chopped tomatoes, chopped onions, chopped garlic (lehsun), red wine, dry red chilli flakes (paprika), tomato puree, cream, olive oil, salt, rice (chawal), chopped onions, butter, chopped parsley, salt, sweet corn kernels (makai ke dane), plain flour (maida), milk, chopped celery, green chillies, grated processed cheese, butter, salt, plain flour (maida), bread crumbs, oil, sliced onions, boiled mixed vegetables, butter, salt, oil] | 30 mins | 45 mins | [Sizzlers, One Dish Vegetarian Meals, One Meal Dinner, Sizzler Party, Barbeque, Sizzler tray] | 2Makes 2 servings | NA | Sumptuous cheese corn balls served with buttered parsley rice, glazed vegetables topped with a red wine flavoured tomato sauce. You can serve pasta instead of the rice if you prefer. | [Heat the olive oil, add the garlic and onions and sauté for 1 minute., Add the tomatoes and wine and cook till the sauce thickens., Add the chilli flakes, tomato purée, salt and ½ cup of water and bring to a boil., Add the cream. Mix well and keep aside., Heat the butter in a pan, add the onions and sauté for 2 minutes., Add the rice, parsley and salt and toss well., Keep aside., Melt the butter in a pan, add the flour and cook for 1 minute., Add the milk and keep stirring till the mixture becomes very thick and leaves the sides of the pan. Cool completely., Add the crushed corn, celery, green chillies, cheese and salt and mix well., Divide the mixture into 8 equal portions. Shape into even sized balls., Mix ¼ cup of flour with water to make a thin paste. Dip the corn balls into the paste. Roll into breadcrumbs. Keep refrigerated., When you want to serve, deep fry them in oil till they are golden brown. Drain and keep aside., Heat 1 tablespoon butter in a pan, add the onions, salt and sauté till the onions have turned light brown in colour. Remove and keep aside., Add the vegetables and sauté them over a slow flame for 4 to 7 minutes., Add salt and pepper, mix well and keep aside., Heat 2 sizzler plates over an open flame till they are red hot. Then place them on their respective wooden trays., Place half the cheese corn balls on one side of a hot sizzler plate., Place half of the buttered rice in the centre of the plate., Top with half the tomato cream sauce and place the caramelized vegetables and onions on the other side., Repeat with the remaining ingredients to make one more sizzler., Pour the oil-water mixture on the sides the cast iron plates for a sizzling effect., Serve immediately.] | [Not Given] | continental-sizzler-4842r |
| rcp22657 | Cooked Long Grained Rice | NA | NA | [long grained rice (basmati), oil, salt] | 5 mins | 15 mins | [Stir-fry] | 3Makes 3 cups | NA | Cooked long-grained rice is the foundation for many a successful dish include fried rice and pulao. While some dishes can do with ‘everyday’ rice, others call for perfectly cooked long-grained rice for an appreciable outcome. So, follow these instructions to cook rice to the right consistency with separable long grains. | [Wash the rice thoroughly and soak in 3 cups of water for 30 minutes. Drain and keep aside., Boil 6 to 8 cups of water, add salt and 1 tablespoon of oil., Add the rice to the boiling water. Cook till the rice is 85% cooked., Pour into a colander (perforated vessel) and let the water drain out. Pour some cold water on the rice to arrest further cooking., Let all the water from the rice drain out ensuring that the rice does not contain any moisture., Add the remaining 1 tablespoon of oil and toss the rice in it, Spread the cooked rice on a flat surface till it is cool. Use as required.] | [Energy, 387 cal, Protein, 5.8 g, Carbohydrates, 67.3 g, Fiber, 3.5 g, Fat, 10.4 g, Cholesterol, 0 mg, Vitamin A, 90 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.6 mg, Vitamin C, 0 mg, Folic Acid, 6.9 mcg, Calcium, 8.6 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0 mg, Potassium, 0 mg, Zinc, 1.1 mg] | cooked-long-grained-rice-22657r |
| rcp32639 | Cooked Rice | NA | Veg | [rice (chawal), oil, salt] | 1 mins | 15 mins | [South Indian Rice, Boiled Indian recipes, Non-stick Pan, Quick Vegetarian Rice, khichdi Recipes] | 4Makes 4 cups (4 cup ) | South Indian | how to cook rice perfectly recipe | cooked rice without pressure cooker | cooked white rice | how to cook rice on stove | with 12 amazing images. how to cook rice perfectly recipe | cooked rice without pressure cooker | cooked white rice | how to cook rice on stove is a basic recipe cooked in many households almost everyday. Learn how to cook rice on stove. To cook rice perfectly, wash the rice thoroughly and soak in 3 cups of water for 30 minutes. Drain and keep aside. Boil a vesselful of water, add 1 tbsp of oil and salt. Add the rice to the boiling water and cook till the rice is cooked, stirring once or twice in between. Pour into a colander and let the water drain out. Serve hot or spread on a flat surface till it is cool. Use as required. While rice is a popular staple all over Asia, it is all the more indispensable in South India where it forms the basis of the meal, especially during lunch time. Lunch, in a South Indian home, revolves around cooked white rice served with a dollop of ghee and myriad vegetables and accompaniments like Sambhar, Rasam and curd. Here, we show you how to cook rice on stove the traditional way, through boiling and straining, which yields the perfect texture and whole, separated grains. To cook rice perfectly, certain prerequisites are to be followed like soaking it, draining it well and finally spreading on a plate to ensure that each grain of rice is separate. Cooked rice is also used to make other recipes, colloquially known as ‘Mixed Rice’ or ‘Variety Rice’ dishes – that is, rice perked up with a traditional tempering and flavoured with ingredients like lemon, roasted coconut, sautéed veggies, freshly powdered masalas, etc. Tamarind rice and Tomato rice are some famous South Indian delicacies made using cooked rice without pressure cooker. Why restrict yourself only to traditional rice fare? This cooked white rice can also be used to make many more delicacies like Corn spinach and rice balls and Quick rice dosa. Enjoy how to cook rice perfectly recipe | cooked rice without pressure cooker | cooked white rice | how to cook rice on stove | with step by step photos. | [Wash the rice thoroughly and soak in 3 cups of water for 30 minutes. Drain and keep aside., Boil a vesselful of water, add 1 tbsp of oil and salt., Add the rice to the boiling water and cook till the rice is cooked, stirring once or twice in between., Pour into a colander and let the water drain out., Serve hot or spread on a flat surface till it is cool., Use as required.] | [Energy, 206 cal, Protein, 3.4 g, Carbohydrates, 39.1 g, Fiber, 0.1 g, Fat, 4 g, Cholesterol, 0 mg, Sodium, 3.5 mg] | cooked-rice-32639r |
| rcp38438 | Cooked Rice ( Low Salt Recipe) | NA | NA | [long grained rice (basmati), clove (laung / lavang), cinnamon (dalchini), bayleaf (tejpatta), cardamom (elaichi)] | 15 mins | 10 mins | [Low Cal Rice Recipes, Deep Pan] | 3Makes 3 cups | NA | A fragrant accompaniment to gravies. | [Clean and wash the rice. Soak the rice for approx. 15 minutes. Drain and keep aside., In a large pan, boil 3 cups of water with clove, cinnamon, bay leaf, cardamom and then add the rice., Cover and simmer till the rice is nearly cooked. Drain and keep aside. Use as required.] | [Energy, 198 kcal, Protein, 3.9 gm, Carbohydrates, 44.8 gm, Fat, 0.3 gm, Zinc, 0.7 mg] | cooked-rice----low-salt-recipe-38438r |
| rcp1878 | Cooked Rice Pancake, Chawal ka Cheela | BreakFast | Veg | [cooked rice, grated carrot, chopped spring onions whites greens, shredded cabbage, whole wheat flour (gehun ka atta), besan (bengal gram flour), turmeric powder (haldi), asafoetida (hing), chopped green chillies, curd (dahi), chopped coriander (dhania), salt, oil, green chutney] | 10 mins | 20 mins | [Rajasthani Naashta, Gujarati One Dish Meal, Breakfast Chillas, Indian Pancakes, One Dish Vegetarian Meals, Indian Party, Tava, Quick Breakfast Indian] | 10Makes 10 pancakes | Rajasthani | cooked rice pancake recipe | rice pancakes Indian style | leftover rice pancake | chawal ka cheela | with 19 amazing images. cooked rice pancake recipe | rice pancakes Indian style | leftover rice pancake | chawal ka cheela is a quick and easy breakfast option. Learn how to make leftover rice pancake. To make cooked rice pancake, combine all the ingredients in a bowl and mix well to make a batter of dropping consistency using approx. 1 cup of water. Heat a non-stick tava (griddle) and grease it with little oil. Pour a ladleful of the batter on it and spread into a circular motion to make a 100 mm. (4") diameter circle. Cook on both sides, using little oil, till it turns golden brown in colour from both the sides. Repeat steps 2 to 4 to make 9 more pancakes. Serve immediately with green chutney. This sumptuous chawal ka cheela is a flavourful treat ready in minutes, especially if you have some rice leftover from the previous day! A unique batter of cooked rice, wheat flour and besan, perked up with loads of veggies and taste-boosters like green chillies, curds and asafoetida, gives you yummy and filling pancakes that are soft with a touch of crispness too. The addition of curd to the batter not only gives the leftover rice pancake a mild tang but also a nice golden colour and crispness, like what you would get from a fermented batter like uttapa. These delicious rice pancakes Indian style need to be served immediately to enjoy its texture. These taste amazing with green chutney. Tips for cooked rice pancake. 1. While we have used, spring onions, carrot and cabbage for added crunch, you can add any veggies of your choice that is available in your refrigerator. 2. Add water gradually as the quantity of water depends a lot on the quality of the flours. 3. Check the batter before making the pancakes. It should be of dropping consistency and not pouring consistency like dosa batter. Enjoy cooked rice pancake recipe | rice pancakes Indian style | leftover rice pancake | chawal ka cheela | with step by step photos. | [To make cooked rice pancake combine all the ingredients in a bowl and mix well to make a batter of dropping consistency using approx. 1 cup of water., Heat a non-stick tava (griddle) and grease it with little oil., Pour a ladleful of the batter on it and spread into a circular motion to make a 100 mm. (4") diameter circle., Cook on both sides, using little oil, till it turns golden brown in colour from both the sides., Repeat steps 2 to 4 to make 9 more pancakes., Serve the cooked rice pancake immediately with green chutney.] | [Energy, 132 cal, Protein, 3 g, Carbohydrates, 16 g, Fiber, 2.5 g, Fat, 6.3 g, Cholesterol, 0 mg, Sodium, 10.5 mg] | cooked-rice-pancake-chawal-ka-cheela-1878r |
| rcp4681 | Cooked Rice Pancakes, Leftover Rice Pancakes | Dinner | Veg | [cooked rice (chawal), grated carrot, chopped spring onions whites, shredded cabbage, whole wheat flour (gehun ka atta), besan (bengal gram flour), turmeric powder (haldi), asafoetida (hing), chopped green chillies, chopped coriander (dhania), salt, oil, coriander green garlic chutney] | 10 mins | 20 mins | [Gujarati Breakfast, Breakfast using Leftovers, Breakfast Chillas, Indian Pancakes, Quick Evening Snacks, Evening Tea Snacks, One Dish Vegetarian Meals, One Meal Dinner] | 10Makes 10 pancakes | Gujarati | cooked rice pancakes recipe | leftover rice pancakes | Indian rice pancake with vegetables | with 19 amazing images. cooked rice pancakes recipe | leftover rice pancakes | Indian rice pancake with vegetables is a simple fare which kids and adults both will take pleasure in enjoying as a breakfast. Learn how to make leftover rice pancakes. To make cooked rice pancakes, combine all the ingredients in a bowl and mix well to make a batter of dropping consistency using approx. 1 cup of water. Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil. Pour a ladleful of the batter on it and spread into a circular motion to make a 100 mm. (4") diameter circle. Cook on both sides, using ½ tsp of oil, till it turns golden brown in colour from both the sides. Repeat steps 2 to 4 to make 9 more pancakes. Serve the cooked rice pancake immediately with green chutney. Here is a great way to convert last night’s leftover rice into a healthy breakfast! Indian rice pancake with vegetables are made with a batter of cooked rice bound together with besan. The addition of veggies brings in crunch along with nutrients while green chillies and coriander add a flavourful touch. The leftover rice pancakes with colourful veggies and a host of flavorful masalas is not only easy to make but also has melt-in-the-mouth delicate flavors. Serve it with coriander green garlic chutney for a filling breakfast that will keep you going for hours. If you like cooked rice pancakes, you can also try other leftover rice recipes like baby corn and capsicum rice and curd rice. Tips for cooked rice pancakes. 1. The batter for the pancakes should be thick enough to spread well. The quantity of the water depends on the quality of the flour used. So if the batter is too thick, add very little water. 2. If the batter has turned out to be slightly runny, then add 1 to 2 tbsp. of besan and mix well. 3. Carrot, cabbage and spring onions can be replaced with any greens like chopped fenugreek leaves or chopped spinach. 4. To make it gluten-free add rice flour or any other flour like ragi or bajra. 5. After spreading the batter in the beginning, let it cook for a while. Flipping it too early or too many times will result in breaking of rice pancakes. 6. Serving immediately is advised to enjoy its texture. Enjoy cooked rice pancakes recipe | leftover rice pancakes | Indian rice pancake with vegetables | with step by step photos. | [To make cooked rice pancake combine all the ingredients in a bowl and mix well to make a batter of dropping consistency using approx. 1 cup of water., Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil., Pour a ladleful of the batter on it and spread into a circular motion to make a 100 mm. (4") diameter circle., Cook on both sides, using ½ tsp of oil, till it turns golden brown in colour from both the sides., Repeat steps 2 to 4 to make 9 more pancakes., Serve the cooked rice pancake immediately with green chutney.] | [Energy, 93 cal, Protein, 3.1 g, Carbohydrates, 16.1 g, Fiber, 2.5 g, Fat, 1.8 g, Cholesterol, 0 mg, Sodium, 12 mg] | cooked-rice-pancakes-leftover-rice-pancakes-4681r |
| rcp36100 | Cookie Cream and Mango Sundae | NA | NA | [chocolate chip cookies, beaten whipped cream, powdered sugar, vanilla essence, mango cubes, rolled chocolate wafer biscuits] | 15 mins | 15 mins | [Fruit Based Indian Desserts, Indian Sundae, Desserts for Entertaining] | 2Makes 2 servings | Indian | Easy- to-make and involves no cooking. Even little ones can help their mom to put it together. | [Crush the cookies on a butter paper or a rolling board and crush to a coarse powder with the help of a rolling pin. Keep aside., Combine the cream, 1 tbsp sugar and vanilla essence in a bowl and mix well. Keep aside., Combine the remaining 1 tbsp of sugar along with 2 tbsp of water and mix well. Keep aside., Place half the cookies in glass, top with half the sugar-water mixture and finally half the whipped cream mixture., Place half the mango pieces on top., Repeat steps 4 and 5 to make 1 more glass., Garnish with wafer biscuits and serve immediately.] | [Energy, 761 cal, Protein, 8.2 g, Carbohydrates, 92.2 g, Fiber, 0.2 g, Fat, 44.5 g, Cholesterol, 0 mg, Sodium, 195.4 mg] | cookie-cream-and-mango-sundae-36100r |
| rcp4384 | Coorgi Roti, Akki Roti, Otti | Lunch | NA | [rice (chawal), rice flour (chawal ka atta), salt, rice flour (chawal ka atta), ghee] | 10 mins | 15 mins | [Jain Rotis, Jain Parathas, Karnataka Cuisine, Indian Rotis, Indian Tawa, Indian Party, Tava, Lunch Roti] | 8Makes 8 rotis (8 roti ) | Jain | coorgi roti recipe | Indian rice roti | otti | akki roti | rice roti with leftover rice | with 25 amazing images. coorgi roti recipe | Indian rice roti | otti | akki roti | rice roti with leftover rice is a simple everyday Indian bread. Learn how to make akki roti. To make coorgi roti, combine the steamed rice along with little water and blend in a mixer to a smooth paste. Transfer the paste into a deep bowl, add the remaining ingredients and knead into a semi stiff dough using enough water. Cover and keep aside for 15 minutes. Divide the dough into 8 equal portions and roll each portion into a 150 mm. (6”) diameter circle using a little rice flour for rolling. Heat a non-stick tava (griddle) on a high flame and when hot, place the roti gently over it. Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds. Cook it on an open flame till it puffs up and brown spots appear on both the sides. Repeat with the remaining dough portions to make 7 more rotis. Serve immediately topped with ghee. How will this rice roti with leftover rice taste, you might wonder, without even green chillies or ginger for flavour, but you must taste it to believe how simple rice can transform into a delicious roti when cooked perfectly and topped generously with ghee. This famous akki roti is a famous breakfast of Karnataka. It is quick when made with leftover rice. But remember this coorgi roti must be served steaming hot, right off the tava. The aroma of otti will taunt your taste buds, and make you finish off a whole roti even without any accompaniments. However, it can be served with chutney podi, pickle or a gravy pairs best with this Indian rice roti. Tips for coorgi roti. 1. Using steamed rice and making a paste of it will enable you to roll the roti. 2. You don't require oil while cooking the roti. 3. The roti cooks very quickly. 10 seconds on a tava for one side and 10 on the other side and then cooked on the flame. Enjoy coorgi roti recipe | Indian rice roti | otti | akki roti | rice roti with leftover rice | with step by step photos. | [To make coorgi roti, combine the steamed rice along with little water and blend in a mixer to a smooth paste., Transfer the paste into a deep bowl ,add the remaining ingredients and knead into a semi stiff dough using enough water., Cover and keep aside for 15 minutes., Divide the dough into 8 equal portions and roll each portion into a 150 mm. (6”) diameter circle using a little rice flour for rolling., Heat a non-stick tava (griddle) on a high flame and when hot, place the roti gently over it., Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds., Cook it on an open flame till it puffs up and brown spots appear on both the sides., Repeat with the remaining dough portions to make 7 more rotis., Serve coorgi roti immediately topped with ghee.] | [Energy, 176 cal, Protein, 3 g, Carbohydrates, 39 g, Fiber, 1.4 g, Fat, 0.6 g, Cholesterol, 0 mg, Sodium, 1.1 mg] | coorgi-roti-akki-roti-otti-4384r |
| rcp36064 | Coriander and Garlic Sauce | NA | Veg | [chopped coriander (dhania), chopped garlic (lehsun), chopped green chillies, lemon juice, powdered sugar, vinegar] | 5 mins | 0 mins | [Indian Dips / Sauces, Low Cal Pickles/ Sauces / Chutneys, No Cooking Veg Indian, Quick Indian Dips, Gravies & Sauces] | Makes 0.5 cups (7 tbsp ) | Indian | The tang of these two feisty friends makes for a zesty accompaniment to any meal, especially a chinese spread. | [Combine all the ingredients along with 2 tbsp water in a bowl and mix well., Adjust the sweetness as required., Serve immediately or store refrigerated.] | [Energy, 8 cal, Protein, 0 g, Carbohydrates, 2 g, Fiber, 0.1 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.3 mg] | coriander-and-garlic-sauce-36064r |
| rcp39085 | Coriander Curd Rice | Lunch | Veg | [steamed rice (chawal), curd (dahi), chopped coriander (dhania), salt, dry red chillies (pandi), urad dal (split black lentils), mustard seeds ( rai / sarson), asafoetida (hing), ghee oil] | 10 mins | 15 mins | [Course, South Indian Rice, Comfort Foods, One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba, Traditional Indian Rice Recipes] | 4Makes 4 servings | South Indian | coriander curd rice recipe | South Indian coriander curd rice | coriander dahi chawal | with 13 amazing images. A cold bowl of this coriander curd rice works wonders on hot, humid afternoons. Steamed rice is mashed and mixed with curd into an almost puree like consistency. This is topped with a sizzling mustard seed tempering and a handful of chopped coriander for a healthy, yummy South Indian coriander curd rice treat. coriander curd rice is a variation to the very popular South Indian dish that is curd rice. Curd rice is also known as thayir saddam, dahi chawal and daddojanam. A very simple dish made using the most basic ingredients, curd and rice with an authentic South-Indian tempering does not take more than 15 minutes to cook. coriander curd rice is a comforting one-dish meal that is satiating and refreshing, with its cool flavour and homely aroma. Many people consider South Indian coriander curd rice to carry along to school, work or travel. If you have leftover rice, coriander curd rice can be made even quickly! And if you are preparing fresh rice for coriander curd rice make sure the rice has completely cooled down and then add the curds, doing this will prevent curdling of curds. You can add finely chopped green chilies and curry leaves to enhance the taste of your coriander curd rice. Tips for coriander curd rice recipe. 1. Most commonly short-grained rice is used to make South Indian rice delicacies but, you can make use of any variety of rice. 2. If your curd is very thick with less whey, add milk for adjusting the consistency and giving a unique flavor to the curd rice. You can adjust the quantity depending on the taste and consistency you prefer. 3. Mix well and mash the curd rice with the back of a spoon or using your hand. You could also blend it slightly in a mixer to make a rough purée. 4. You can make this curd rice in advance and refrigerate it. Before serving, just put the fresh tadka and coriander curd rice is ready to serve. Learn to make coriander curd rice recipe | South Indian coriander curd rice | coriander dahi chawal | with detailed step by step recipe photos. | [To make coriander curd rice, mix together the rice, curds and salt and mash well. You could also blend it slightly in a mixer to make a rough purée., Heat the ghee in a small katori and add the mustard seeds., When the seeds crackle, add the urad dal, red chilli and hing., Add this to the mashed rice curd mixture., Add salt and coriander and mix well, Serve the coriander curd rice cold.] | [Energy, 279 cal, Protein, 5.2 g, Carbohydrates, 33.1 g, Fiber, 1.8 g, Fat, 12.8 g, Cholesterol, 8 mg, Sodium, 13.8 mg] | coriander-curd-rice-39085r |
| rcp33385 | Coriander Garlic Chutney, Palak Dhania Chutney | NA | NA | [chopped coriander (dhania), sour curds (khatta dahi), roasted chana dal (daria), chopped small green chillies, chopped ginger (adrak), chopped garlic (lehsun), chopped spinach (palak), salt] | 10 mins | 0 mins | [Gujarati Kachumber / Chutneys / Achar, Mumbai Street Food, different kinds of Indian chutney, Indian Party, Indian Birthday Party, Mixer] | Makes 0.5 cup (7 tbsp ) | Gujarati | coriander garlic chutney recipe | green chutney for Indian deep fried snacks | palak dhania chutney | with 16 amazing images. coriander garlic chutney recipe | green chutney for Indian deep fried snacks | palak dhania chutney is a popular recipe which features in all Indian menus. Learn how to make green chutney for Indian deep fried snacks. To make coriander garlic chutney, combine all the ingredients with 2 tbsp of water in a mixer and blend till smooth. Refrigerate the green garlic chutney in an air-tight container and use as required. palak dhania chutney is a popular accompaniment of the Indian cuisine. It is served as a side-dish with deep-fried snacks, spreads for rolls and sandwiches or simply to perk up the most basic meal. Coriander and garlic make a striking combination, which adds great value to snacks and chaat. The innovative twist in this version of the coriander garlic chutney is the addition of spinach, which improves the volume and consistency. A little daria and curds help bind these dynamic ingredients together, while common ingredients like green chillies enhance the flavour of the palak dhania chutney. Serve this green chutney for Indian deep fried snacks with samosa, cabbage vada and all time favourite kanda bhaji at tea time or at a party. Tips for coriander garlic chutney. 1. When green garlic is in season, you can substitute garlic with chopped green garlic. 2. Spinach can be substituted with chopped mint. Enjoy coriander garlic chutney recipe | green chutney for Indian deep fried snacks | palak dhania chutney | with step by step photos. | [To make coriander garlic chutney, combine all the ingredients with 2 tbsp of water in a mixer and blend till smooth., Refrigerate the coriander garlic chutney in an air-tight container and use as required.] | [Energy, 9 cal, Protein, 0.6 g, Carbohydrates, 1 g, Fiber, 0.4 g, Fat, 0.3 g, Cholesterol, 0.5 mg, Sodium, 6.3 mg] | coriander-garlic-chutney-palak-dhania-chutney-33385r |
| rcp4695 | Coriander Green Garlic Chutney | NA | Veg | [chopped coriander (dhania), fresh green garlic (hara lehsun), lemon juice, roasted chana dal (daria), salt] | 5 mins | 0 mins | [Gujarati Kachumber / Chutneys / Achar, Low Cal Pickles/ Sauces / Chutneys, No Cooking Veg Indian, Diabetic Accompaniments, Healthy Heart Accompaniments, Healthy Chutney, Indian Winter Sabzis, Foods to cook in January] | 1Makes 1 cup (14 tbsp ) | Gujarati | coriander green garlic chutney recipe | kothmir hara lehsun chutney | healthy no sugar hara lehsun chutney | with 15 amazing images. coriander green garlic chutney recipe | kothmir hara lehsun chutney | healthy no sugar hara lehsun chutney can be served with dhokla, muthia, pancakes and many such Indian snacks. Learn how to make kothmir hara lehsun chutney. To make coriander green garlic chutney, combine all the ingredients along with 1/3 cup of water and blend in a mixer to a smooth paste. Transfer it into a bowl and refrigerate for at least 1 hour. Use as required. A rare combination of coriander and fresh green garlic makes the kothmir hara lehsun chutney flavourful, colourful and healthy! Make this low-calorie chutney a little in advance and refrigerate, for a refreshing touch. Green garlic, though seasonal, is definitely a worthy addition to this chutney as it multiplies the health benefits of garlic. The compound allicin in it is known for its anti-bacterial and heart strengthening properties. Moreover garlic doesn't have too many calories to offer. So this coriander green garlic chutney is a perfect for weight-watchers. The healthy no sugar hara lehsun chutney is also a noteworthy addition to a diabetic diet. The vitamin C from lemon juice and green garlic is also an immune booster. So all healthy individuals must try this accompaniment with steamed snacks in winter when this fresh garlic is in season. Tips for coriander green garlic chutney. 1. When fresh garlic is not in season, you can replace it with 1 to 2 teaspoon of chopped garlic. 2. We have not added green chillies in this chutney, as green garlic lends its own pungent flavour. But if you wish you can add chopped green chillies while blending. Enjoy coriander green garlic chutney recipe | kothmir hara lehsun chutney | healthy no sugar hara lehsun chutney | with step by step photos. | [To make coriander green garlic chutney, combine all the ingredients along with 1/3rd cup of water and blend in a mixer to a smooth paste., Transfer it into a bowl and refrigerate for at least 1 hour., Use the coriander green garlic chutney as required.] | [Energy, 2 cal, Protein, 0.1 g, Carbohydrates, 0.3 g, Fiber, 0.1 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 1.7 mg] | coriander-green-garlic-chutney-4695r |
| rcp1655 | Coriander Onion Chutney | NA | NA | [chopped coriander (dhania), chopped onions, oil, urad dal (split black lentils), asafoetida (hing), tamarind (imli) pulp, whole dry kashmiri red chillies, salt, mustard seeds ( rai / sarson)] | 10 mins | 6 mins | [South Indian Chutney, different kinds of Indian chutney, Indian Party, Kebab Party, Barbeque Party Indian Recipes, Indian Party Starters, Mixer] | 1Makes 1 cup (14 tbsp ) | South Indian | coriander onion chutney recipe | onion chutney with coriander leaves | coriander chutney for idli and dosa | dhaniya pyaaz ki chutney | with 27 amazing images. coriander onion chutney recipe | onion chutney with coriander leaves | coriander chutney for idli and dosa | dhaniya pyaaz ki chutney is a unique accompaniment to South Indian snacks. Learn how to make onion chutney with coriander leaves. To make coriander onion chutney, heat 6 tsp of oil in a broad non-stick pan, add the urad dal and sauté on a medium flame for 2 to 3 minutes. Add the onions, asafoetida, tamarind pulp, 2 red chillies and salt and sauté on a medium flame for another 2 minutes. Keep aside to cool slightly. Once cooled, put it in the mixer along with the coriander and ¼ cup of water and blend to a coarse paste. Keep aside. Heat the remaining 1 tsp of oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the remaining red chillies and sauté on a medium flame for a few seconds. Pour the tempering over the prepared chutney and mix well. Serve immediately or store refrigerated in an air-tight container and use within a day. Both coriander and onion have a strong flavour and aroma, that come together well in this dhaniya pyaaz ki chutney. The chutney is blended till coarse and thus it lends a good mouthfeel. Tamarind and a selection of spices like asafoetida and red chillies add to the pungency, making sure that the onion chutney with coriander leaves really kindles your gastronomic juices. Serve this dhaniya pyaaz ki chutney with South Indian snacks snacks like dosa, idli, onion uttapam etc. Serve them as an accompaniment or spread it on dosa and uttapam to have a snack with a difference! Tips for coriander onion chutney. 1. Ensure to soak the urad dal tough just for 15 minutes. This helps in quick sauteing and roasting. 2. Also ensure to drain the dal well after soaking. It should not have water. 3. Saute the dal and onion on a medium flame and not high flame. Sauteeing on high flame might burn the urad dal. 4. Since this chutney has onions, it is best to use it within a day. Enjoy coriander onion chutney recipe | onion chutney with coriander leaves | coriander chutney for idli and dosa | dhaniya pyaaz ki chutney | with step by step photos. | [To make coriander onion chutney, heat 6 tsp of oil in a broad non-stick pan, add the urad dal and sauté on a medium flame for 2 to 3 minutes., Add the onions, asafoetida, tamarind pulp, 2 red chillies and salt and sauté on a medium flame for another 2 minutes. Keep aside to cool slightly., Once cooled, put it in the mixer along with the coriander and ¼ cup of water and blend to a coarse paste. Keep aside., Heat the remaining 1 tsp of oil in a small non-stick pan and add the mustard seeds., When the seeds crackle, add the remaining red chillies and sauté on a medium flame for a few seconds., Pour the tempering over the prepared chutney and mix well., Serve the coriander onion chutney immediately or store refrigerated in an air-tight container and use within a day.] | [Energy, 42 cal, Protein, 1 g, Carbohydrates, 3.6 g, Fiber, 0.5 g, Fat, 2.6 g, Cholesterol, 0 mg, Sodium, 2.3 mg] | coriander-onion-chutney-1655r |
| rcp32901 | Coriander Pachadi, South Indian Chutney | NA | Veg | [green chillies, tamarind (imli), salt, chopped coriander (dhania), coconut oil oil, mustard seeds ( rai / sarson), chana dal (split bengal gram), urad dal (split black lentils), whole dry kashmiri red chillies, curry leaves (kadi patta), sliced garlic (lehsun), grated jaggery (gur)] | 10 mins | 6 mins | [South Indian Chutney, different kinds of Indian chutney, Indian Party, Kebab Party, Mixer, Kadai Veg, Quick Chutneys] | 10Makes 10 tbsp | South Indian | coriander pachadi recipe | South Indian coriander chutney | coriander chutney | cilantro chutney | with 25 amazing images. coriander pachadi recipe | South Indian coriander chutney | coriander chutney | cilantro chutney is a spicy and tasty South Indian side dish. Learn how to make South Indian coriander chutney. The coriander pachadi is a truly chatpata accompaniment with a salsa-like mouth-feel. The peppy taste of coriander generally pleases every one. Here, coriander pachadi shines even better with the support of pungent garlic and tangy tamarind. A good dose of green chillies brings the chutney a level of spice that makes you drool. You can, however, reduce the number of chillies if you want it less spicy. This coriander pachadi has a nice texture, with something to kind of bite into, like the roasted dals, garlic etc. It is a wonderful accompaniment for all kinds of tiffin, be it idlis, dosa or upma. It can also be served with rice preparations that have a soft flavour like dal khichdi, coconut rice or lemon rice. The spicy chutney complements mild flavours very well indeed. Enjoy coriander pachadi recipe | South Indian coriander chutney | coriander chutney | cilantro chutney | with detailed step by step images. | [To make coriander pachadi, combine the green chillies, tamarind, salt and 4 tbsp of water together and blend in a mixer to a smooth paste., Add the coriander and 3 tbsp of water and blend again to a smooth paste. Keep aside., Heat the oil in a non-stick kadhai and add the mustard seeds., When the seeds crackle, add the chana dal, urad dal, red chillies, curry leaves and garlic and sauté on a medium flame for 1 to 2 minutes or till the dals turns light pink in colour., Add the prepared coriander paste and sauté on a slow flame for 2 minutes or till the oil separates., Add the jaggery and sauté for another 2 minutes. Serve the coriander pachadi immediately with idlis or dosas.] | [Energy, 50 cal, Protein, 0.6 g, Carbohydrates, 4.9 g, Fiber, 0.6 g, Fat, 3.1 g, Cholesterol, 0 mg, Sodium, 4 mg] | coriander-pachadi-south-indian-chutney-32901r |
| rcp1479 | Coriander Roti | Lunch | NA | [whole wheat flour (gehun ka atta), oil, salt, chopped coriander (dhania), coriander-cumin seeds (dhania-jeera) powder, turmeric powder (haldi), besan (bengal gram flour), chopped green chillies, salt, whole wheat flour (gehun ka atta), oil] | 5 mins | 12 mins | [Punjabi roti recipes | Punjabi parathas, Breakfast Theplas, Parathas, Indian Rotis, Indian Tawa, Indian Party Starters, Tava, Lunch Roti] | 4Makes 4 rotis (4 roti ) | Punjabi | coriander roti recipe | Indian style hara dhania paratha | healthy coriander roti | How to make easy coriander roti in 20 minutes | with 27 amazing images. coriander roti recipe | Indian style hara dhania paratha | healthy coriander roti | How to make easy coriander roti in 20 minutes is a flavourful Indian bread. Learn how to make easy coriander roti in 20 minutes. To make coriander roti, first make the dough. For that combine all the ingredients in a deep bowl, mix well and knead to make a semi-stiff smooth using enough water. Cover and keep aside for at least 10 to 15 minutes. Divide the dough into 4 equal portions and keep aside. Then make a stuffing of coriander, coriander-cumin seeds powder, turmeric powder, besan, green chillies and salt. Then divide the stuffing into 4 equal portions and keep aside. Roll out a portion of the dough into a 100 mm. (4”) diameter circle using a little wheat flour. Place a portion of the stuffing in the centre, fold the edges towards the centre and seal well so the stuffing doesn’t spill out. Roll out again into 125 mm. (5”) diameter circle using a little wheat flour. Heat a non-stick tava (griddle) and cook each roti, using 1/2 tsp of oil, till golden brown spots appear on both the sides. Repeat steps 2 to 5 to make 3 more rotis. Serve immediately. Generally, coriander adds value to any dish in which it is used. Here, it steals the show! The use of minimal spices in Indian style hara dhania paratha speaks of coriander’s innate aroma and flavour. Easy coriander roti in 20 minutes are quick to make, and utilise common ingredients that are always available in our kitchens, making it a typical everyday fare. These rotis can be served as it is for breakfast or snack or with a bowl of curd at meal times. Healthy coriander roti is no short of nutritional benefits. Being made with wheat flour as a base, it is enriched with fibre. The antioxidants vitamin A, vitamin C and the quercetin present in it works towards strengthening our immune system, set us free from toxins and reduces body inflammation. Cineole, one of the essential oils present in coriander along with linoleic acid in it, also targets to reduce skin inflammation, thus leaving your skin soft and smooth. These rotis can be enjoyed by people aiming a healthy lifestyle, weight loss as well as managing blood cholesterol and blood sugar levels. Tips for coriander roti. 1. Look for coriander leaves that have firm, unwilted leaves, are vividly deep green in color with no signs of yellowing or browning. 2. Wash the coriander leaves and drain them well, as even little water remaining in the leaves might make rolling difficult. 3. These rotis are best had immediately. If you wish, you can roll them and lightly roast them on both the sides, cool and store for 1 to 2 hours. Just before serving, cook them. Enjoy coriander roti recipe | Indian style hara dhania paratha | healthy coriander roti | How to make easy coriander roti in 20 minutes | with step by step photos. | [Combine all the ingredients in a deep bowl, mix well and knead to make a semi-stiff smooth using enough water. Cover and keep aside for at least 10 to 15 minutes., Divide the dough into 4 equal portions and keep aside., To make coriander roti, divide the stuffing into 4 equal portions and keep aside., Roll out a portion of the dough into a 100 mm. (4”) diameter circle using a little wheat flour., Place a portion of the stuffing in the centre, fold the edges towards the centre and seal well so the stuffing doesn’t spill out., Roll out again into 125 mm. (5”) diameter circle using a little wheat flour., Heat a non-stick tava (griddle) and cook each roti, using 1/2 tsp of oil, till golden brown spots appear on both the sides., Repeat steps 2 to 5 to make 3 more rotis., Serve the coriander roti immediately.] | [Energy, 116 cal, Protein, 2.9 g, Carbohydrates, 14.3 g, Fiber, 2.8 g, Fat, 5.5 g, Cholesterol, 0 mg, Sodium, 8.8 mg] | coriander-roti-1479r |
| rcp7562 | Coriander Roti, Jain Kothmir Roti | Lunch | NA | [whole wheat flour (gehun ka atta), oil, salt, chopped coriander (dhania), coriander-cumin seeds (dhania-jeera) powder, turmeric powder (haldi), chopped green chillies, besan (bengal gram flour), salt, whole wheat flour (gehun ka atta), oil] | 15 mins | 20 mins | [Gujarati Roti, Thepla recipe collection, Jain Rotis, Jain Parathas, Jain Breakfast, Indian Rotis, Indian Party, Tava, Lunch Roti] | 8Makes 8 rotis | Gujarati | coriander roti recipe | Jain kothmir roti | hara dhania roti | coriander masala chapati | with 24 amazing images. coriander roti recipe is a flavoursome breakfast fare which also can be part of your main meals – lunch or dinner. Learn how to make hara dhania roti. Coriander always adds zing to any dish, with its peppy flavour and irresistible aroma. While you might have seen coriander and other herbs being added to the roti dough, here is an even more mouth-watering method of preparing hara dhania roti, with a stuffing of coriander and spice powders. To make coriander roti, we first need to make the dough. Combine wheat flour, oil and salt in a deep bowl and knead into a soft dough using enough water. Keep aside. Then make the stuffing. For that combine coriander, coriander cumin seeds masala, turmeric powder, green chillies, besan and salt in a bowl and mix well. Finally roll and cook the roti. Divide the stuffing into 8 equal portions. Divide the dough into 8 equal portions. Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. Brush little oil evenly over it. Sprinkle a portion of the stuffing evenly over it. Roll it up tightly from one end to another end. Roll it over again from one end to the other end to form a swiss roll and seal the open end tightly at the bottom in the centre. Turnover the swiss roll so that the sealed side faces upwards and again gently roll into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the roti, using a little oil, till golden brown spots appear on both the sides. Repeat steps 3 to 8 to make 7 more rotis. Serve immediately. Besan helps to hold the stuffing together while green chillies add a dash of spice to it. Indeed, this Jain kothmir roti is a real delight to bite into! As a variation you can substitute coriander with finely chopped mint leaves. Pair this tanatalizing coriander masala chapati with a bowl of curd or raita and serve as a satiating dinner. You might also like other roti and paratha recipes like Dhaniye Aur Makai ki Roti, Hare Mutter Ke Parathe, Lachha Paneer Paratha and Nariyal ki Meethi Roti. Tips for coriander roti. 1. While rolling at step 5 and 6, ensure that you roll it tightly and secure the end at the bottom well, else the roti might open up while cooking. 2. This roti is best served immediately. If you wish to serve it later, cook it lightlyon both sides on a tava, cool it and store it. Just before serving, cook it with oil and serve. 3. Health conscious people can reduce the use of oil in dough to ½ tsp and use only ½ tsp of oil for brushing and cooking each roti. Enjoy coriander roti recipe | Jain kothmir roti | hara dhania roti | coriander masala chapati | with step by step images. | [For the dough, Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside., To make coriander roti, divide the stuffing into 8 equal portions., Divide the dough into 8 equal portions., Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. Brush little oil evenly over it., Sprinkle a portion of the stuffing evenly over it., Roll it up tightly from one end to another end., Roll it over again from one end to the other end to form a swiss roll and seal the open end tightly at the bottom in the centre., Turnover the swiss roll so that the sealed side faces upwards and again gently roll into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the roti, using a little oil, till golden brown spots appear on both the sides., Repeat steps 3 to 8 to make 7 more rotis., Serve the coriander roti immediately.] | [Energy, 105 cal, Protein, 3.3 g, Carbohydrates, 18.5 g, Fiber, 3.3 g, Fat, 2.4 g, Cholesterol, 0 mg, Sodium, 7.4 mg] | coriander-roti-jain-kothmir-roti-7562r |
| rcp5637 | Coriander Rotis ( Recipe To Boost Immunity) | BreakFast | NA | [whole wheat flour (gehun ka atta), salt, chopped coriander (dhania), coriander-cumin seeds (dhania-jeera) powder, turmeric powder (haldi), besan (bengal gram flour), green chillies, salt, oil] | 20 mins | 30 mins | [Frozen Foods, Indian Freezer Recipes, Forever Young Diet, Anti Aging Indian Diet, Healthy Indian Breakfast, Recipes for glowing skin, Recipes for Increasing immunity, Frozen Foods Indian Roti] | 6Makes 6 servings | Indian | Coriander not only lends a delicious flavour to these rotis but also increases its vitamin a and c content. | [Mix all the ingredients and add enough water to make a semi-stiff dough., Knead well and divide into 6 equal portions., Roll out each portion into a thick round with the help of the flour., Divide the stuffing into 6 equal portions., Brush each dough round with a little oil and spread one stuffing portion on it., Roll out into a cigar shape., Make a small round like a coil and press lightly by hand., Roll out again into a thick roti., Repeat for the remaining dough and stuffing to make 5 more rotis., Cook on a hot tawa (griddle) until pink spots appear on both the sides., Brush a little oil on top and serve hot.] | [Energy, 144 cal, Protein, 4.6 g, Carbohydrates, 25.4 g, Fiber, 4.5 g, Fat, 3.3 g, Cholesterol, 0 mg, Sodium, 269.1 mg] | coriander-rotis--recipe-to-boost-immunity-5637r |
| rcp39001 | Coriander Upma | BreakFast | Vegan | [semolina (rava / sooji), oil, urad dal (split black lentils), mustard seeds ( rai / sarson), asafoetida (hing), curry leaves (kadi patta), chopped onions, salt, sugar, chopped coriander (dhania), chopped coriander (dhania), green chillies, sugar, cumin seeds (jeera), lemon juice, salt] | 10 mins | 15 mins | [South Indian Evening Snacks, Breakfast Upma, Poha, Saute, Kadai Veg, Indian Breakfast Recipes for Kids, Kids Tiffin Box, Vegan] | 4Makes 4 servings | South Indian | coriander upma recipe | quick kothambir upma | rava coriander upma | with 18 amazing images. Coriander upma is just a tastier variation to traditional upma. The kothambir upma and method is quick and easy, can be made in a jiffy. Not even an amateur can go wrong with this one. Looking for something different to relish for breakfast? Here we have a unique South Indian recipe which is “coriander upma” The procedure of making coriander upma is divided into 2 steps. The first is making the coriander chutney and second is tempering. To make the chutney, blend coriander, green chili, sugar, cumin seeds, lemon juice into a smooth paste and keep aside. Further for the tempering, in a non-stick pan, add oil. You can even use ghee if you wish to, it will enhance the taste. Next, add urad dal and mustard seeds. Here, we have only added urad dal but you can add chana dal too , as it is used in the traditional upma recipe. Both together would give coriander upma a nice nutty flavor. Next, add asafeotida, curry leaves and onions. Once onions are cooked add the roasted semolina and the prepared chutney. Cook everything together. Add hot water and stir continuously making sure the coriander upma is not sticking to the bottom of the pan or burning. You can garnish the colorful and vibrant coriander upma with grated coconut and coriander if you wish to. To make quick coriander upma recipe healthier, by add a lot of boiled vegetables like carrots, beans, tomatoes and peas along with the semolina when cooking. This will add more fibre to sooji coriander upma making it a lot healthier. Serve rava coriander upma hot in an inverted cup shape, as suggested. We suggest a tip to roast the semolina and prepare the coriander chutney the previous evening and toss up this coriander upma quickly in the morning. Use it as and when you wish to make quick kothambir upma. Enjoy coriander upma recipe | quick kothambir upma | rava coriander upma | with detailed step by step photos and video below. | [To make coriander upma, dry roast the semolina in a broad non-stick kadhai on a medium flame for 3 to 4 minutes or till it turns light brown in colour, stirring continuously. Keep aside., Heat the oil in a broad non-stick pan and add the urad dal and mustard seeds., When the seeds crackle, add the asafoetida, curry leaves and onions and sauté on a medium flame for 1 minute., Add the roasted semolina and salt and sauté on a medium flame for 1 more minute., Add the coriander chutney and cook on a medium flame for 1 minute., Add 2½ cups of hot water and cook on a medium flame for 1 to 2 minutes or till the water evaporates, while stirring continuously., Add the sugar and coriander, mix well and cook on a medium flame for 1 to 2 minute., Cool the coriander upma slightly, wrap in an aluminium foil and pack in a tiffin box.] | [Energy, 210 cal, Protein, 4.2 g, Carbohydrates, 30.7 g, Fiber, 0.5 g, Fat, 7.9 g, Cholesterol, 0 mg, Sodium, 10.8 mg] | coriander-upma-39001r |
| rcp317 | Corn and Bean Sprouts ( Chinese Cooking ) | NA | NA | [cooked corn, bean sprouts, chilli garlic paste, tomato puree, tomato ketchup, cornflour water, oil, salt] | 10 mins | 5 mins | [Chinese Starters, Chinese Accompaniments, Stir-fry] | 4Makes 4 serves | Chinese | A typically oriental combination of bean sprouts and corn in a garlicky tomato base. Corn and bean sprouts can be served as a table-top accompaniment to almost any chinese preparation, be it a noodle, soup or rice preparation. It may also be used in making other dishes. | [Heat the oil in a wok or frying pan on a high flame. Add the chilli-garlic paste and stir fry over a high flame for a few seconds., Add the tomato puree and tomato ketchup and sauté for 1 minute., Add the corn, bean sprouts and salt and cook again for 1 minute., Add the cornflour-water mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Serve hot.] | [Not Given] | corn-and-bean-sprouts--chinese-cooking--317r |
| rcp2900 | Corn and Capsicum Tikki, Sweet Corn Veg Tikki | Snacks | Veg | [sweet corn kernels (makai ke dane), chopped capsicum, chopped green chillies, rice flour (chawal ka atta), salt, oil, green chutney] | 10 mins | 10 mins | [Starters / Snacks, Indian Snacks for Entertaining, Deep-fried Indian Starters, Jain Snacks, Evening Tea Snacks, Indian Cutlets, Veg Cutlets, Tikki Recipes, Collection of Tikki] | 8Makes 8 tikkis | Jain | corn and capsicum tikki recipe | sweet corn veg tikki | Indian corn and capsicum cutlet | with 23 amazing images. corn and capsicum tikki recipe | sweet corn veg tikki | Indian corn and capsicum cutlet | To make corn and capsicum tikki, blend the corn in a mixer to a coarse paste, without using any water. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well. Divide the mixture into 8 equal portions and roll each portion into a round flat tikki. Heat the oil in a deep non-stick kadhai and deep-fry a few tikkis at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper and serve immediately with green chutney. Corn and capsicum are a lesson in contrasts. While one is sweet, juicy and yellow, the other is spicy, crunchy and green. See how they complement each other perfectly in everything from texture and flavour to appearance in sweet corn veg tikki. Assembling ingredients and making the corn and capsicum tikki is also very easy to prepare because it uses minimal ingredients and does not even require the corn to be boiled before making the dough mixture. It is no surprise then that this Indian corn and capsicum cutlet turns out to be such an irresistible snack. Nobody can withhold the temptation to bite into one of these green chilli flavoured tikkis, which are oh-so-crisp outside and super soft inside. Tips for tips for corn capsicum tikki. 1. Always serve corn capsicum tikki with green chutney or any spicy chutney. This gives a great combination of sweet corn and spicy chutney. 2. Since tikkis are not firm before frying, place each tikki on a slotted spoon (jhara) and then drop into the hot oil. 3. Drain tikkis on an absorbent paper to remove the excess oil. Enjoy corn and capsicum tikki recipe | sweet corn veg tikki | Indian corn and capsicum cutlet | with step by step photos. | [To make corn and capsicum tikki, blend the corn in a mixer to a coarse paste, without using any water., Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well., Divide the mixture into 8 equal portions and roll each portion into a round flat tikki., Heat the oil in a deep non-stick kadhai and deep-fry a few tikkis at a time, till they turn golden brown in colour from all the sides., Drain the corn and capsicum tikki on an absorbent paper and serve immediately with green chutney.] | [Energy, 80 cal, Protein, 1 g, Carbohydrates, 7.6 g, Fiber, 0.8 g, Fat, 5.3 g, Cholesterol, 0 mg, Sodium, 1.6 mg] | corn-and-capsicum-tikki-sweet-corn-veg-tikki-2900r |
| rcp41943 | Corn and Carrot Toast, Kid Friendly | Snacks | NA | [boiled and coarsely crushed sweet corn kernels, boiled carrot cubes, butter, chopped onions, chopped garlic (lehsun), chopped green chillies, chopped tomatoes, salt, hot dog rolls, soft butter, chopped spring onion greens] | 15 mins | 3 mins | [Baked Snacks, Evening Tea Snacks, Oven, Indian Birthday Party Snacks, Indian Birthday Party Kids, Foods to cook in December, Indian Winter Sabzis, Foods to cook in January] | 8Makes 8 open toasts | Indian | Looking to add some excitement to your kids’ day? Make them a serving of this kid-friendly Corn and Carrot Toast. The sweet, juicy texture of corn and carrot is always loved by kids. When perked up with tasty ingredients like tomatoes and onions and served atop buttery hot dog rolls, the duo gets all the more exciting. Being an open sandwich, it has an attractive and appetizing visual appeal – and the yummy taste and texture of the Corn and Carrot Toast lives up to its tempting appearance! You can also try other toast recipes like the Toasted Hummus Sandwich with Vegetables and Mixed Vegetable Open Toast . | [Heat the butter in a deep non-stick pan, add the garlic, onions and green chillies and sauté on a medium flame for 1 minute., Add the corn, tomatoes and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the carrot and mix well. Keep aside., Divide the topping into 8 equal portions. Keep aside., Cut each hot dog roll horizontally into two halves. Brush both the sides with little butter and keep aside., Bake the brushed hot dog rolls in a pre-heated oven at 200°c (400°f) for 10 minutes., Place them on a clean, dry surface, spread a portion of the prepared topping on each toasted hot dog roll halve., Finally sprinkle a little spring onion greens over them and serve immediately.] | [Energy, 162 cal, Protein, 3.3 g, Carbohydrates, 22.6 g, Fiber, 0.9 g, Fat, 6.8 g, Cholesterol, 11.3 mg, Vitamin A, 297.3 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.6 mg, Vitamin C, 3.2 mg, Folic Acid, 7.6 mcg, Calcium, 19.1 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 52.2 mg, Potassium, 84.5 mg, Zinc, 0.1 mg] | corn-and-carrot-toast-kid-friendly-41943r |
| rcp33958 | Corn and Celery Chowder | NA | NA | [chopped bottle gourd (doodhi / lauki), chopped potatoes, chopped onions, chopped cabbage, butter, chopped onions, chopped celery, plain flour (maida), milk, cooked sweet corn kernels (makai ke dane), salt, chopped celery, grated processed cheese] | 20 mins | 32 mins | [American Soups, Thick / Creamy Indian Soups, Valentines Day Indian recipes, Thanksgiving, Western Party, Non-stick Pan] | 5Makes 5 servings | Indian | A classic English soup that will warm your senses! the word ‘chowder’ essentially originates from new England and refers to the way in which fishermen threw their catch and other ingredients into a large pot that cooked until a hearty broth was ready. Today chowder is an extremely popular soup in the United States and is experimented with extensively. In this vegetarian version, we’ve included corn, celery and an assortment of vegetables and simmered it in a creamy white base for a delicious flavour. Serve this hearty soup to stimulate the palate, followed by Starters / Snacks , Salads , Main Course and end on a sweet note with some delicious Desserts | [Combine all the vegetables along with 4 cups of water in a deep pan and boil on a medium flame for 20 minutes. Keep aside to cool., Blend in a mixer till smooth and strain using a strainer. Keep aside., Heat the butter in a deep non-stick pan, add the onions and celery and sauté on a medium flame for 2 minutes., Add the plain flour, mix well and cook on a slow flame for 1 minute, while stirring continuously., Add the white stock and milk, mix well and cook on a medium flame for 5 minutes, while stirring continuously., Add the corn, salt and pepper, mix well and cook on a medium flame for 4 minutes, while stirring occasionally., Serve hot garnished with celery and cheese.] | [Energy, 120 cal, Protein, 3.3 g, Carbohydrates, 14.7 g, Fiber, 1.2 g, Fat, 4.6 g, Cholesterol, 0 mg, Vitamin A, 182.3 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.4 mg, Vitamin C, 10.9 mg, Folic Acid, 11 mcg, Calcium, 112.1 mg, Iron, 0.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 31.1 mg, Potassium, 135.2 mg, Zinc, 0.3 mg] | corn-and-celery-chowder-33958r |
| rcp40161 | Corn and Cheese Quesadillas ( Mexican) | Dinner | NA | [plain flour (maida), whole wheat flour (gehun ka atta), salt, oil, crushed sweet corn kernels (makai ke dane), grated processed cheese, chopped coloured capsicum, chopped tomatoes, dry red chilli flakes (paprika), chopped coriander (dhania), salt, whole wheat flour (gehun ka atta), oil] | 15 mins | 20 mins | [Mexican Quesadillas, Indian Cheese Recipes, One Meal Dinner, Raksha - Bandhan, Mother's Day, Western Party, Tava] | 8Makes 8 quesadillas | Indian | Relish the lovable gooeyness of cheese and the joyous crunch of corn in these scrumptious Corn and Cheese Quesadillas. This is amongst the most popular Mexican foods across the globe, and since it is made using common and much-liked ingredients, it is sure to strike the right chord with everybody. A combination of refined and whole wheat flours gives the tortillas the perfect texture, while mixed veggies give the stuffing an exciting crunch. Serve the Corn and Cheese Quesadillas immediately, to enjoy the best flavour and texture. Enjoy how to make Corn and Cheese Quesadillas recipe with detailed step by step photos and video below. | [Combine all the ingredients and knead into a soft dough using enough water., Cover the dough with a lid and keep aside for 30 minutes., To make corn and cheese quesadillas, divide the stuffing into 8 equal portions and keep aside., Divide the dough into 8 equal portions., Roll each portion of the dough into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling., Place 1 portion of the stuffing on one half of the tortilla and fold it over to make a semi-circle and press it lightly to seal the edges., Heat a non-stick tava (griddle) and cook the quesadilla, using 1 tsp of oil, till it turns golden brown in colour from both the sides., Repeat steps 2 to 4 to make 7 more corn and cheese quesadillas., Serve the corn and cheese quesadillas immediately.] | [Energy, 186 cal, Protein, 5.7 g, Carbohydrates, 21.3 g, Fiber, 1.1 g, Fat, 9.1 g, Cholesterol, 0 mg, Vitamin A, 210.7 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.7 mg, Vitamin C, 18.7 mg, Folic Acid, 8.9 mcg, Calcium, 90.9 mg, Iron, 1.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 4.9 mg, Potassium, 82.5 mg, Zinc, 0.3 mg] | corn-and-cheese-quesadillas--mexican-40161r |
| rcp4805 | Corn and Cheese Toast | Snacks | NA | [toasted whole wheat bread slices, boiled sweet corn kernels (makai ke dane), grated processed cheese, butter, chopped onions, plain flour (maida), milk, chopped coloured capsicum, dried mixed herbs, dry red chilli flakes (paprika), mustard (rai / sarson) powder, salt, dry red chilli flakes, chopped coloured capsicum] | 10 mins | 10 mins | [American Breakfast, Quick Evening Snacks, Indian Snacks for Entertaining, Indian Cheese Recipes, Bread Snack, Indian Toast recipes, Raksha - Bandhan] | 8Makes 8 toast | Indian | corn and cheese toast recipe | Indian cheese corn toast | cheese toast recipe with corn | with 33 amazing images. corn and cheese toast recipe | Indian cheese corn toast | cheese toast recipe with corn is a delicious crunchy and cheesy snack. Learn how to make Indian cheese corn toast. To make corn and cheese toast, heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes. Add the plain flour and cook on a medium flame for few seconds. Add the milk and cook on a medium flame for 1 to 2 minutes or till the sauce thickens, while stirring continuously. Add the capsicum, mixed herbs, cheese and chilli flakes, mix well and cook on a medium flame for 30 seconds. Add the mustard powder, corn and salt and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Divide the corn and cheese topping into 8 equal portions. Spread a portion of the topping evenly on each toasted bread halve. Serve immediately topped with tomato ketchup. A filling snack that is an ideal choice when your kids come home hungry from school. They are sure to love the gooey, cheesy mixture interspersed with mildly sweet corn. You will be satisfied with this Indian cheese corn toast too, as is ready without sweating too much in the kitchen. It is the final touch of coloured capsicum and chilli flakes that really boosts the taste and eye appeal of this Cheese toast recipe with corn, making it an extremely special treat. Tips for corn and cheese toast. 1. Use multigrain bread to make the toast healthier. 2. The stuffing will thicken with time. So if you have made it in advance, then just before using add a tbsp. of milk, reheat and use it. Enjoy corn and cheese toast recipe | Indian cheese corn toast | cheese toast recipe with corn | with step by step photos. | [To make corn and cheese toast, heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the plain flour and cook on a medium flame for few seconds., Add the milk and cook on a medium flame for 1 to 2 minutes or till the sauce thickens, while stirring continuously., Add the capsicum mixed herbs, cheese and chilli flakes, mix well and cook on a medium flame for 30 seconds., Add the mustard powder, corn and salt and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Divide the corn and cheese topping into 8 equal portions., Spread a portion of the topping evenly on each toasted bread halve., Serve the corn and cheese toast immediately garnished with chilli flakes and coloured capsicum.] | [Energy, 79 cal, Protein, 2.7 g, Carbohydrates, 9.3 g, Fiber, 0.4 g, Fat, 3.2 g, Cholesterol, 9 mg, Sodium, 44.8 mg] | corn-and-cheese-toast-4805r |
| rcp36341 | Corn and Chick Pea Burger ( Burgers and Smoothies Recipe) | NA | Veg | [sweet corn kernels (makai ke dane), kabuli chana (white chick peas), oil, chopped onions, bread, besan (bengal gram flour), quick cooking rolled oats, chilli powder, salt freshly ground black pepper powder, plain flour (maida) water, bread crumbs, oil, chopped coriander (dhania), chopped green chillies, chopped onions, lemon juice, mayonnaise, dried mixed herbs, burger buns, melted butter, lettuce, onion slices, tomato slices, cucumber slices, salt freshly ground black pepper powder, spicy potato wedges] | 15 mins | 15 mins | [American Burgers / Grills, Veggie Burgers Collection] | 4Makes 4 burgers (1 burger ) | American | The cutlet in this burger features an unusual duo: sweet corn and kabuli chana. Another unique aspect of this cutlet is that it uses a combination of oats and bread slices as a binding agent. Fresh coriander combined with a bouquet of dried herbs along with lemon juice energises the refreshing green mayonnaise spread. Top it with scrumptious veggies like lettuce, cucumber, onions and tomatoes and serve with spicy potato wedges, for a filling and delicious meal. | [Combine the coriander, green chillies, onions and lemon juice and blend in a mixer to a coarse paste using ½ tbsp of water., Transfer the paste into a deep bowl, add the mayonnaise and mixed herbs and mix well., Keep refrigerated for at least an hour., Heat the oil in a non-stick pan and add the onions and sweet corn and sauté on a medium flame for 1 minute., Add the kabuli chana, bread, besan, oats, chilli powder, salt and pepper, mix well and sauté on a medium flame for 2 to 3 minutes. Keep aside to cool., Add 2 tbsp of water and blend in a mixer to a coarse mixture., Transfer the mixture into a bowl, divide it into 4 equal portions and shape each portion into a circle of 75 mm. (3”) diameter and 1 cm thickness., Dip each cutlet in the maida mixture and roll in the bread crumbs till it is evenly coated from all the sides., Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in colour from both the sides. Drain on absorbent paper and keep aside., Cut each burger bun horizontally into two. Apply ½ tsp of butter on the insides of each half of the burger bun and toast them lightly on a tava (griddle). Keep aside., Apply 1½ tbsp of the green mayonnaise spread on the buttered side of all the bun halves., Place a lower half of the bun on a clean, dry surface with the buttered-spread side facing up., Place a lettuce leaf, 2 onion slices, 2 tomato slices and 3 cucumber slices and sprinkle a little salt and pepper over it., Place a cutlet and cover with an upper half of the bun with the buttered–spread side facing down and press it lightly., Repeat with the remaining ingredients to make 3 more burgers., Serve immediately with spicy potato wedges.] | [Energy, 2933 cal, Protein, 69.7 g, Carbohydrates, 402.5 g, Fiber, 60.5 g, Fat, 125.5 g, Cholesterol, 0.1 mg, Vitamin A, 2956.2 mcg, Vitamin B1, 1.5 mg, Vitamin B2, 0.9 mg, Vitamin B3, 12 mg, Vitamin C, 67 mg, Folic Acid, 435.3 mcg, Calcium, 631.4 mg, Iron, 18.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1417.6 mg, Potassium, 1065.3 mg, Zinc, 8.3 mg] | corn-and-chick-pea-burger--burgers-and-smoothies-recipe-36341r |
| rcp1261 | Corn and Cottage Cheese Crêpes | Snacks | NA | [crepes, mexican green sauce, boiled sweet corn kernels (makai ke dane), paneer (cottage cheese), grated processed cheese, chopped green chillies, chopped tomatoes, salt, grated processed cheese] | 20 mins | 0 mins | [Mexican Crepes, Mexican Main Dish, Baked Snacks, Mexican Delights, Mexican Party, Oven] | 6Makes 6 crêpes | Mexican | The evergreen combo of corn and cottage cheese comes together in yet another exciting form! Combined with green chillies for spice and tomatoes for tang, this duo forms a great filling for perfectly prepared crepes. Lining the crepes with Mexican Green Sauce before packing in the corn and cottage cheese gives them a very exciting flavour and enticing green tinge, while baking the whole arrangement with a garnish of cheese improves the texture and fuses the flavours. Enjoy the Corn and Cottage Cheese Crepes right out of the oven to relish the cheesy coating before it thickens. | [Divide the corn and cottage cheese stuffing into 6 equal portions and keep aside., Place a crêpe on a clean, dry surface and place a portion of the stuffing on one half of the crêpe and fold it over to make a semi-circle., Repeat step 2 to make 5 more crêpes., Arrange the crêpes in a greased baking dish and pour the mexican green sauce evenly over it., Sprinkle cheese on top and bake in a pre-heated oven at 200°c (400°f) for 20 minutes., Serve immediately.] | [Energy, 169 cal, Protein, 5.7 g, Carbohydrates, 20.7 g, Fiber, 1.5 g, Fat, 7.2 g, Cholesterol, 0 mg, Vitamin A, 200.8 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.8 mg, Vitamin C, 5.7 mg, Folic Acid, 27 mcg, Calcium, 149.8 mg, Iron, 1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 23.4 mg, Potassium, 92.2 mg, Zinc, 0.2 mg] | corn-and-cottage-cheese-crêpes-1261r |
| rcp31008 | Corn and Cottage Cheese Tacos, Mexican Snack | Snacks | NA | [taco shells, boiled sweet kernels (makai ke dane), chopped paneer (cottage cheese), oil, chopped onions, chopped yellow capsicum, chopped tomatoes, chopped coriander (dhania), chopped green chillies, salt, green capsicum cubes, butter, plain flour (maida), milk, salt freshly ground black pepper (kalimirch), shredded iceberg lettuce, dry red chilli flakes (paprika)] | 15 mins | 11 mins | [Mexican Main Dish, Mexican Tacos, Indian Snacks for Entertaining, Mexican Party, High Tea Party, Quick Snacks / Quick Starters, Kitty Party Snacks] | 20Makes 20 tacos | Indian | These scrumptious and filling tacos are chock-full of crunchy veggies, cottage cheese and corn, all drowned in a flavour-packed green sauce. The green sauce, made of capsicum and milk has a buttery, luscious mouth-feel and pleasantly spicy taste. The veggies stuffed into the Corn and Cottage Cheese Tacos, on the other hand, give you a variety of exciting textures. Overall, it’s an awesome snack with the best of everything – taste, texture and aroma. The green sauce tends to thicken over time, so adjust the consistency before using it by adding a little milk and heating it. You can also try other Mexican delights like the Mexican Rice and Mexican Rajma Corn Pizza . | [Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the capsicum and tomatoes and sauté on a medium flame for 1 minute., Add the corn, coriander, green chillies and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the paneer, mix gently and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside., Combine the capsicum and enough water in a deep non-stick pan and cook on a medium flame for 4 minutes, while stirring occasionally., Drain well., Combine the capsicum, and milk in a mixer and blend till smooth. Keep aside., Heat the butter in a broad non-stick pan, add the plain flour and cook on a medium flame for a few seconds., Add the prepared capsicum-milk mixture, salt and pepper, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Keep aside., Fill a taco shell with 1 tbsp of the stuffing and 1 tsp of the green sauce evenly over it., Arrange a few shredded lettuce and finally sprinkle a little chilli flakes evenly over it., Repeat steps 1 and 2 to make 19 more tacos., Serve immediately.] | [Energy, 138 cal, Protein, 2.5 g, Carbohydrates, 9.9 g, Fiber, 0.7 g, Fat, 9.7 g, Cholesterol, 3.1 mg, Vitamin A, 192 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 11.1 mg, Folic Acid, 3.8 mcg, Calcium, 61.4 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 9.4 mg, Potassium, 46.6 mg, Zinc, 0.2 mg] | corn-and-cottage-cheese-tacos-mexican-snack-31008r |
| rcp515 | Corn and Dill Canapés | Snacks | NA | [canapés tarts, boiled sweet corn kernels (makai ke dane), butter, chopped onions, chopped green chillies, plain flour (maida), milk, chopped fresh dill (shepu / suva bhaji), salt freshly ground black pepper (kalimirch), grated processed cheese, hot and sweet sauce] | 10 mins | 6 mins | [Indian Snacks for Entertaining, Indian Cheese Recipes, Baked Snacks, Baked, Mother's Day, Father's Day, Valentines Day Indian recipes] | 20Makes 20 tarts | Indian | Pleasantly-flavoured sweet corn and peppy dill are a match made in heaven! Held together by a luscious sauce of milk and plain flour, you get a succulent filling for dainty canapés. The Corn and Dill Canapé gets all the more exciting with a garnish of cheese and a topping of hot and sweet sauce. The pleasing off-white coloured filling dotted with yellow and green, looks very appealing with cap of grated cheese and a spot of spiky sauce atop it. So appetizing it looks, you can’t wait to bite into one! | [Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the green chillies and plain flour, mix well and cook on a medium flame for 1 minute, while stirring continuously., Add the milk and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Add the corn, dill leaves and pepper powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside., Arrange the canapé or tart cases on a serving plate., Fill approx. 1 tbsp of the filling in each canapé or tart, Finally sprinkle 1 tsp of cheese evenly all over and a little hot and sweet sauce in the centre., Serve immediately.] | [Energy, 27 cal, Protein, 1 g, Carbohydrates, 2.5 g, Fiber, 0.2 g, Fat, 1.4 g, Cholesterol, 0 mg, Vitamin A, 58.1 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 0.5 mg, Folic Acid, 2 mcg, Calcium, 29.2 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 6.9 mg, Potassium, 19.9 mg, Zinc, 0 mg] | corn-and-dill-canapés-515r |
| rcp37386 | Corn and Fusilli Soup | NA | Veg | [boiled sweet corn kernels (makai ke dane), cooked fusilli, cornflour, olive oil, chopped onions, chopped garlic (lehsun), chopped tomatoes, tomato puree, dried oregano, salt, freshly ground black pepper (kalimirch), chopped basil, grated processed cheese] | 10 mins | 12 mins | [Italian Soups, Jhat-Pat Soup, Non-stick Pan, Quick Vegetarian Soups] | 4Makes 4 servings | Italian | This sumptuous Corn and Fusilli Soup is guaranteed to tickle your taste buds, with the myriad flavours it garners from pungent ingredients like onions, garlic, assorted herbs, pepper and of course, tomatoes too! Laced mildly with the flavour of olive oil, this exotic soup deserves a generous garnish of cheese. | [Combine the cornflour and 1 tbsp water in a small bowl, mix well and keep aside., Heat the olive oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the garlic and sauté on a medium flame for 30 seconds., Add the tomatoes, corn, fusilli, tomato purée and oregano, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Add 3 cups of hot water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the prepared cornflour-water mixture, salt, pepper and basil, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve hot garnished with cheese.] | [Not Given] | corn-and-fusilli-soup-37386r |
| rcp33848 | Corn and Fusilli Soup ( Microwave Recipe ) | NA | Veg | [fusilli, olive oil, chopped onions, chopped garlic (lehsun), sweet corn kernels (makai ke dane), tomato puree, cornflour water, salt freshly ground black pepper (kalimirch), grated processed cheese] | 10 mins | 17 mins | [Italian Soups, Microwave, Microwave, Quick Vegetarian Soups] | 4Makes 4 servings | Italian | Italian cuisine somehow has a very aesthetic and romantic appeal. Here is a light soup from the Italian repertoire that’s perfect for a romantic candlelight dinner with your sweetheart. The soup features a blend of textures including crunchy corn and soft pastas. The use of small pasta is crucial for the success of this recipe, which can be prepared in a jiffy since corn requires much less cooking time than other vegetables. Serve with toasted bread for a connoisseur’s delight. | [Combine the oil, onions and garlic in a microwave safe bowl, mix well and microwave on high for 2 minutes, stirring once in between after 1 minute., Add the corn, fusilli and tomato purée along with 3 cups of water, mix well and microwave on high for 5 minutes, while stirring once in between., Add the cornflour-water mixture and salt, mix well and microwave on high for 10 minutes, while stirring twice in between., Add the pepper and mix well., Serve hot garnished with cheese.] | [Energy, 121 cal, Protein, 2.8 g, Carbohydrates, 19 g, Fiber, 1.3 g, Fat, 4.2 g, Cholesterol, 0 mg, Vitamin A, 51.3 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.4 mg, Vitamin C, 3.6 mg, Folic Acid, 22.3 mcg, Calcium, 19.7 mg, Iron, 1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 3.5 mg, Potassium, 97 mg, Zinc, 0.4 mg] | corn-and-fusilli-soup--microwave-recipe--33848r |
| rcp1487 | Corn and Green Peas Sabzi | Lunch | Veg | [boiled sweet corn kernels (makai ke dane), boiled green peas, chopped tomatoes, ghee, milk, sugar, salt, garlic (lehsun) cloves, chopped onions, whole dry kashmiri red chillies, coriander (dhania) seeds, cumin seeds (jeera), cinnamon (dalchini), cloves (laung / lavang)] | 15 mins | 25 mins | [Punjabi Sabzis, Indian Tiffin Box, Lunch box, Dabba, Traditional Indian Sabzis, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Quick Veg Indian Curry, Raksha - Bandhan] | 4Makes 4 servings | Punjabi | corn and green peas sabzi recipe | Indian corn peas curry | healthy peas corn sabzi | with 29 amazing images. corn and green peas sabzi is a unique recipe of a corn and green peas. Learn how to make corn and green peas sabzi recipe | Indian corn peas curry | healthy peas corn sabzi | The gravy is made by roasting the whole spices and garlic, onions and spices into a spice paste and then simmered with the boiled corn and green peas. Adding more fiber and nutrition to this dish are the green peas that go perfectly well with the corn in this Indian corn peas curry. Indian corn peas curry is a scrumptious preparation of corn and green peas in tomato purée enlivened by a spicy onion-based masala paste. Spicy corn with green peas has a slightly rich feel due to the milk and ghee used in the gravy. healthy peas corn sabzi has green peas that adds a lovely colour and crunch to the dish. Serve it along with rice or rotis, as per your choice. Tips to make corn and green peas sabzi recipe: 1. You can also use frozen green peas to make this sabzi. 2. Sugar is added to balance out the flavour of the sabzi. 3. Corn and green peas sabzi taste good with tandoori roti. Enjoy corn and green peas sabzi recipe | Indian corn peas curry | healthy peas corn sabzi | with detailed step by step images. | [To make corn and green peas sabzi, blend the tomatoes in a mixer to a smooth pulp. Keep aside., Heat the ghee in a kadhai, add the prepared paste and sauté on a medium flame for 2 to 3 minutes., Add the tomato pulp and sauté on a medium flame for another 2 to 3 minutes., Add the green peas, sweet corn and ½ cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the sugar and salt, mix well and cook on a medium flame for 1 more minute., Serve the corn and green peas sabzi hot.] | [Energy, 177 cal, Protein, 5.1 g, Carbohydrates, 20.6 g, Fiber, 4.1 g, Fat, 8.3 g, Cholesterol, 0 mg, Vitamin A, 264.1 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.4 mg, Vitamin C, 18 mg, Folic Acid, 26.9 mcg, Calcium, 93.1 mg, Iron, 1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 15.4 mg, Potassium, 206.8 mg, Zinc, 0.3 mg] | corn-and-green-peas-sabzi-1487r |
| rcp22742 | Corn and Jalapeno Fondue | Snacks | NA | [crushed sweet corn kernels (makai ke dane), chopped jalapenos, cornflour, olive oil, chopped garlic (lehsun), chopped onions, chopped coloured capsicum, chopped tomatoes, milk, grated processed cheese, salt, fresh cream, herb bread, brun bread] | 10 mins | 9 mins | [Saute, Cocktail Party, Fondue Party, Pan, Quick Snacks / Quick Starters] | 4Makes 4 servings | NA | corn and jalapeno fondue recipe | cheesy corn fondue | jalapeno corn dip | with 27 amazing images. This delicious and easy-to-make corn and jalapeno fondue is perfect for a party or a casual gathering. Learn how to make corn and jalapeno fondue recipe | cheesy corn fondue | jalapeno corn dip | The cheesy corn fondue is perfectly balanced with the heat of the jalapenos, and the corn adds a touch of sweetness. Serve with your favorite dippers, such as bread, chips, toasts etc. When you are in the mood to have a crunchy, peppy fondue, try perking up your cheese fondue with crushed sweet corn and jalapenos! Serve this easy-to-make corn and jalapeno fondue piping hot. pro tips to make corn and jalapeno fondue: 1. You can add little spice and herbs in the fondue like oregano and chilli flakes. 2. Instead of jalapenos you can add chopped olives also. 3. Fondue thickens if not served immediately, then add little milk and re-heat and serve. Enjoy corn and jalapeno fondue recipe | cheesy corn fondue | jalapeno corn dip | with detailed step by step photos. | [To make corn and jalapeno fondue, combine the cornflour and 1/4 cup of water in a bowl and mix well. Keep aside., Heat the oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add the onions and capsicum and sauté on a medium flame for 1 to 2 minutes., Add the tomatoes and sauté on a medium flame for 1 more minute., Add the corn, milk, cheese and ¾ cup of water, mix well and cook on a medium flame for 1 to 2 minutes or till the cheese melts, while stirring occasionally., Add the prepared cornflour-water mixture and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Add the salt, cream, jalapeno, mix well and cook on a medium flame for 1 minute., Serve the corn and jalapeno fondue immediately with herb bread and brun pav pieces.] | [Energy, 172 cal, Protein, 7.3 g, Carbohydrates, 11.4 g, Fiber, 1.4 g, Fat, 11.3 g, Cholesterol, 24 mg, Sodium, 257.1 mg] | corn-and-jalapeno-fondue-22742r |
| rcp2451 | Corn and Peas in Creamy Sauce | Dinner | NA | [boiled sweet corn kernels (makai ke dane), boiled green peas, fresh cream, milk, plain flour (maida), tomato ketchup, butter, boiled and peeled potato cubes, carrot cubes, sliced onions, chilli powder, salt] | 20 mins | 6 mins | [International Curries, Non-stick Pan, Dinner Sabzi] | 8Makes 8 servings | NA | Corn and peas in creamy sauce is indeed a riot of flavours and colours manifesting innovation at its peak! Corn and peas feature as an ideal combination of sweet, juicy, nutty flavours and textures, which go perfectly well with this creamy tomato sauce! The sauce itself is quite different, because it is neither plain tomato sauce nor white sauce – it has the best of both worlds. Adding other veggies together with the corn and peas makes the dish more filling and wholesome. Enjoy with rotis or parathas . | [Combine the cream, milk, plain flour and tomato ketchup in a bowl and whisk well till no lumps remain. Keep aside., Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the corn, green peas, potatoes, carrots, the prepared sauce, chilli powder and salt and cook on a slow flame for 4 to 5 minutes. If the sauce becomes too thick, add a little milk or water., Serve hot.] | [Energy, 219 cal, Protein, 7.4 g, Carbohydrates, 23.9 g, Fiber, 3.3 g, Fat, 10.8 g, Cholesterol, 0 mg, Vitamin A, 400.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.3 mg, Vitamin C, 6.1 mg, Folic Acid, 13.8 mcg, Calcium, 105.7 mg, Iron, 0.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 214.7 mg, Potassium, 158.6 mg, Zinc, 0.3 mg] | corn-and-peas-in-creamy-sauce-2451r |
| rcp3099 | Corn and Peas with Cottage Cheese ( Baby and Toddler Recipe) | NA | Veg | [sweet corn kernels (makai ke dane), green peas, paneer (cottage cheese), onions, garlic (lehsun), dried mixed herbs, butter, salt] | 5 mins | 15 mins | [Saute, Kadai Veg, Quick Sabzis, Recipes for Toddlers (1-3 Years), Kids High Energy Indian Foods, High Fiber Foods for Kids, Kids Weight Gain] | 1Makes 0.75 cup | Indian | Yellow pearls of corn combined with peas and cubes of cottage cheese look really appealing and i'm sure your little angel will enjoy munching on them. A new flavour of mixed dried herbs is added to perk up this dish, as children at this age do enjoy experimenting with newer flavours. You should cook both the peas and the corn till they are very soft and can be mashed and chewed by your toddler. | [Heat the butter and sauté the onion and garlic for 2 minutes., Add the corn, peas and ½ cup of water and allow to simmer till the peas and corn are soft., Add the paneer, mixed herbs and salt and mix well, Using a fork, mash the corn kernels and peas so that your toddler will not have trouble swallowing them.] | [Amt, 130 gm, Energy, 204 kcal, Protein, 8.8 gm, Cho, 20.3 gm, Fat, 9.8 gm, Vit-A, 253 .6 mcg, Vit-C, 8.0 mg, Calcium, 166.6 mg, Iron, 1.2 mg, F.Acid, 3.9 mcg, Fibre, 1.8 gm] | corn-and-peas-with-cottage-cheese--baby-and-toddler-recipe-3099r |
| rcp1888 | Corn and Potato Fritters, Potato Onion Corn Fritters | Snacks | NA | [boiled sweet corn kernels (makai ke dane), chopped onions, grated potatoes, besan (bengal gram flour), chopped coriander (dhania), rice flour (chawal ka atta), chopped green chillies, turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, salt, oil, tomato ketchup, green chutney] | 15 mins | 20 mins | [Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Pakora Pakoda, Indian Independence Day, Raksha - Bandhan, Mother's Day] | 24Makes 24 fritters (3 serving ) | Indian | corn and potato fritters recipe | Indian sweetcorn potato fritters | potato onion corn fritters | crispy aloo corn pakoda | with 22 amazing images. corn and potato fritters recipe | Indian sweetcorn potato fritters | potato onion corn fritters | crispy aloo corn pakoda is a quick Indian snack which is best to serve unexpected guests. Learn how to make Indian sweetcorn potato fritters. To make corn and potato fritters, combine all the ingredients in a deep bowl and mix well. Add 2 tbsp of water and mix again. Heat the oil in a deep non-stick pan and drop spoonfuls of the mixture using your fingers and deep-fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with tomato ketchup and green chutney. Unlike most savouries, which combine corn with boiled potatoes, here the potatoes are used in grated form, so you can see golden coloured slivers of crispy potatoes and tiny corn kernels all over the deep-fried snack. This gives the crispy aloo corn pakoda an irresistible appearance, while grated onions and green chillies give it a tantalizing flavour. The Indian spices once again highlight their magic in these potato onion corn fritters and the coriander adds on to lend a pleasing herby flavour. Serve them with tomato ketchup and green chutney. Make sure you fry the Indian sweetcorn potato fritters as soon as the ingredients are mixed; otherwise the batter will release water. This will make the fritters to become soggy and disintegrate while frying. Tips to make corn and potato fritters. 1. Do not grate and keep potato for a longer time as it turns black. 2. You can store the fritters mixture in the fridge for a day or so and fry when needed. 3. Use boiled corns only, otherwise the fritters will remain uncooked from inside. Enjoy corn and potato fritters recipe | Indian sweetcorn potato fritters | potato onion corn fritters | crispy aloo corn pakoda | with step by step photos. | [To make corn and potato fritters, combine all the ingredients in a deep bowl and mix well. Add 2 tbsp of water and mix again., Heat the oil in a deep non-stick pan and drop spoonfuls of the mixture using your fingers and deep-fry till they turn golden brown in colour from all the sides., Drain on an absorbent paper., Serve the corn and potato fritters immediately with tomato ketchup and green chutney.] | [Energy, 286 cal, Protein, 5 g, Carbohydrates, 31.4 g, Fiber, 3.9 g, Fat, 16.5 g, Cholesterol, 0 mg, Sodium, 14.3 mg] | corn-and-potato-fritters-potato-onion-corn-fritters-1888r |
| rcp4852 | Corn and Potato Kebabs | Snacks | Veg | [boiled sweet corn kernels (makai ka dana), potato , boiled and grated, chopped coriander (dhania), green chillies, finely chopped, garam masala, lemon juice, bread crumbs, salt, oil, Green Chutney] | 10 mins. | 15 mins. | [Punjabi Swadisht Nashta, Mughlai Shahi Shurvat, Vegetarain Kebabs, Indian Snacks for Entertaining, Indian Tawa, Kebab Party, Barbeque Party Indian Recipes] | 4Makes 4 kebabas. | Punjabi | A simple and subtle blend of ingredients shaped on a skewer and grilled to create seekh kebabs..... of a vegetarian kind. You can even shape them into tikkis and shallow fry if you like. | [Combine all the ingredients in a bowl and mix well., Divide the mixture into 4 equal portions., Using a thick seekh (metal skewer), press each portion of the corn mixture on it using your fingers to make a 100 mm. (4") long kebab., Brush each kebab generously with a little oil., Cook the kebabs over a charcoal or electric barbeque till the kebabs are evenly browned (approx. 3 to 4 minutes), on all sides., Cut into pieces and serve hot with green chutney.] | [Not Given] | corn-and-potato-kebabs-4852r |
| rcp718 | Corn and Potato Rosti | Snacks | NA | [grated potatoes, boiled sweet corn kernels (makai ke dane), butter, chopped onions, chopped green chillies, grated processed cheese, salt black peppercorns (kalimirch)] | 15 mins | 15 mins | [Indian snacks with little planning, Evening Tea Snacks, High Tea Party, Non-stick Pan] | 4Makes 4 servings | Indian | Rosti is a potato-based dish of swiss origin, where it used to be a common breakfast especially for farmers. Here, grated potatoes are mixed with cheese and a sprinkling of green chillies and cooked covered till a good aroma wafts out of the pan. Here is a more interesting version of rosti, with some sweet corn kernels mixed in. The texture and taste of sweet corn is in contrast to that of potato, creating a much-needed balance, which makes the corn and potato rosti more appealing than the plain version. | [Combine the potatoes, corn, green chillies, cheese, salt and pepper in a deep bowl and mix well using two forks. Keep aside., Heat the butter in a deep non-stick kadhai, add the onions and sauté on a medium flame for 2 minutes., Add the potato-corn mixture, mix well and spread it evenly with help of a back of a spoon., Cover and cook on a medium flame for 3 to 4 minutes., Turn the rosti upside down and cook on a another side for more 3 to 4 minutes., Serve immediately.] | [Energy, 129 cal, Protein, 2.6 g, Carbohydrates, 16.8 g, Fiber, 1.3 g, Fat, 6.1 g, Cholesterol, 0 mg, Vitamin A, 218.6 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.7 mg, Vitamin C, 10.5 mg, Folic Acid, 12.9 mcg, Calcium, 48.5 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 56.4 mg, Potassium, 166.9 mg, Zinc, 0.4 mg] | corn-and-potato-rosti-718r |
| rcp5662 | Corn and Potato Tikkis | Snacks | NA | [crushed sweet corn kernels (makai ke dane), mashed potatoes, chopped coriander (dhania), lemon juice, chopped green chillies, garam masala, salt, cheese cubes, peanut oil, green chutney, tomato ketchup] | 20 mins | 6 mins | [Punjabi Swadisht Nashta, Indian Snacks for Entertaining, Evening Tea Snacks, Shallow Fry Indian, Indian Party, Quick Indian recipes for Kids, Kitty Party Snacks] | 8Makes 8 tikkis | Punjabi | how to make corn tikki recipe | corn cutlet | corn potato tikki | sweet corn tikkis | with 15 amazing images. These cheese-packed corn tikkis are a delight to bite into! The crispy outer surface of the corn potato tikkis give way to a soft inside that merges the mellow sweetness of corn, the mushy texture of potatoes and the gooeyness of cheese with tangy lemon juice and peppy garam masala. Indeed, every bite of these tikkis is an experience to savour. I want to share with you some tips to make the perfect corn tikki recipe. 1. Cook the corn potato cutlets on a medium flame. 2. Gently slide a flat spoon and check if the corn tikkis are golden brown and cooked on one side. Flip them and cook till they are golden brown in colour from both the sides using little oil. Do not flip the corn tikkis until bottom side is golden brown otherwise it may break. Try other recipes using sweet corn kernels like Baked Potatoes , Chunky Cheese and Vegetable Open Burger , Corn Methi Pulao , Sweet Corn and Capsicum Soup and may more. Enjoy how to make corn tikki recipe | corn cutlet | corn potato tikki | sweet corn tikkis | with detailed step by step photos and video below. | [To make corn and potato tikkis, combine the corn, potatoes, coriander, lemon juice, green chillies, garam masala and salt in a deep bowl and mix well., Divide the mixture into 8 equal portions and shape each portion into a small round., Press a little in the centre of each round to make a depression, place 2 cheese cubes in each depression and again shape them into a round ball and then flatten it lightly between your palms to make a 50 mm. (2”) diameter tikki., Heat the oil on a non-stick tava (griddle), place the corn and potato tikkis on it and cook on a medium flame using oil till they are golden brown in colour from both the sides., Serve the corn and potato tikkis immediately with green chutney and tomato ketchup.] | [Energy, 86 cal, Protein, 1.4 g, Carbohydrates, 8.2 g, Fiber, 0.8 g, Fat, 5.6 g, Cholesterol, 0 mg, Vitamin A, 109.3 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 5.4 mg, Folic Acid, 6.7 mcg, Calcium, 21.1 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 3.2 mg, Potassium, 77.2 mg, Zinc, 0.2 mg] | corn-and-potato-tikkis-5662r |
| rcp42627 | Corn and Rava Dhokla Stuffed with Green Chutney | BreakFast | NA | [crushed sweet corn kernels (makai ke dane), semolina (rava / sooji), curd (dahi), green chilli paste, turmeric powder (haldi), asafoetida (hing), oil, salt, fruit salt, oil, green chutney] | 10 mins | 30 mins | [Gujarati Kachumber / Chutneys / Achar, Gujarati Breakfast, Breakfast Dhokla, Raksha - Bandhan, Picnic, Indian Party, High Tea Party] | 24Makes 24 dhoklas | Gujarati | corn rava dhokla recipe | rava corn ring dhokla | corn rava dhokla stuffed with green chutney | with 27 amazing images. This super soft rava and corn dhokla with a surprise filling of green chutney, is sure to delight your friends and family! Learn how to make corn rava dhokla recipe | rava corn ring dhokla | corn rava dhokla stuffed with green chutney | A perfect party snack, it looks and tastes attractive, and can be served independently without any accompaniments because the rava corn ring dhokla itself holds the chutney. We have used small dhokla moulds to make the corn rava dhokla stuffed with green chutney as it is handily-sized and convenient to use, but if you do not have it you can use small bowls to steam the batter and make a depression in it using the back of a spoon for the filling. It is really amazing how the fresh flavour of the crushed sweet corn kernels enhance the taste of the bland rawa. When removing the rava corn ring dhokla from the small moulds, avoid using a knife. Just press lightly and demould by tapping. Tips to make corn and rava dhokla recipe: 1. If you do not have these dhokla mould you can also make it in a thali. 2. Add fruit salt just before steaming or else they will not turn soft. 3. Instead of green chutney you can also fill schezuan sauce in the depression. Enjoy corn rava dhokla recipe | rava corn ring dhokla | corn rava dhokla stuffed with green chutney | with detailed step by step photos. | [To make corn and rava dhokla stuffed with green chutney, combine the semolina, curds and ½ cup water in a deep bowl and mix well with a spoon., Add the green chilli paste, turmeric powder, asafoetida, oil and salt and mix well., Cover it with a lid for 5 minutes., Add the corn and mix well., Just before steaming add the fruit salt and mix gently., Grease the dhokla moulds with oil., Pour the batter into 12 of the moulds and steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked., Cool slightly and demould by tapping them and turning them upside down and not using a knife., Fill the depression in the dhokla with ¼ tsp green chutney., Repeat steps 7 to 9 to make 12 more dhoklas., Serve the corn and rava dhokla stuffed with green chutney immediately.] | [Energy, 27 cal, Protein, 0.8 g, Carbohydrates, 4.3 g, Fiber, 0.1 g, Fat, 0.7 g, Cholesterol, 0.7 mg, Sodium, 1.9 mg] | corn-and-rava-dhokla-stuffed-with-green-chutney-42627r |
| rcp8614 | Corn and Rice Balls | Snacks | NA | [crushed sweet corn kernels (makai ke dane), rice (chawal), butter, plain flour (maida), milk, chopped coriander (dhania), chopped green chillies, salt, plain flour (maida) water, bread crumbs, oil, tomato ketchup] | 15 mins | 30 mins | [Jain Naashta, Jain International, Italian Starters, Indian Snacks for Entertaining, Deep-fried Indian Starters, Jain Snacks, Evening Tea Snacks] | 40Makes 40 balls | Jain | corn and rice balls recipe | Indian style fried rice balls | easy snack recipe | with 21 amazing images. corn and rice balls recipe is a melt in mouth starter recipe to be served with tomato ketchup. Learn how to make corn and rice balls recipe | Indian style fried rice balls | easy snack recipe | The smart way to use leftover rice by making this scrumptious Indian style fried rice balls. There can't be a more interesting way to make use of cooked rice! Mild sweetness of sweet corns, gooey cheese sauce, peppy green chillies and a great mouthfeel of the rice makes this corn and rice balls an unique recipe. Delight in this creamy, saucy, delicious dish, brimful with the goodness of corn and cheese. Tips to make corn and rice balls: 1. You can add chopped capsicum in the mixture for the crunch. 2. Roll each ball properly in the slurry and breadcrumbs so that they don’t splutter while frying. 3. Deep fry few balls at a time to prevent from sticking to one another. Enjoy corn and rice balls recipe | Indian style fried rice balls | easy snack recipe | with detailed step by step photos. | [To make corn and rice balls, put the butter in a broad non-stick pan, add the flour and cook for a few minutes till bubbles appear on it, while stirring continuously., Add the milk and cook on medium flame for 2 to 3 minutes, till the mixture is thick, while stirring continuously., Remove from the flame and transfer to a bowl., Add the rice, sweet corn, coriander, green chillies and salt, mix well and allow it to cool completely., Once cooled, divide the mixture into 40 equal portions and shape each portion into a round ball., Dip each ball into the flour-water mixture and roll it in the bread crumbs till it is evenly coated from all the sides., Heat the oil in a kadhai and deep-fry 3 to 4 balls at a time till they are golden brown in colour from all the sides., Serve the corn and rice balls immediately with tomato ketchup.] | [Energy, 92 cal, Protein, 1.5 g, Carbohydrates, 7.9 g, Fiber, 0.4 g, Fat, 6 g, Cholesterol, 0 mg, Vitamin A, 167.3 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 0.9 mg, Folic Acid, 3.8 mcg, Calcium, 25.5 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 29.7 mg, Potassium, 35.3 mg, Zinc, 0.1 mg] | corn-and-rice-balls-8614r |
| rcp862 | Corn and Rice Croquettes | Snacks | NA | [crushed sweet corn kernels (makai ke dane), cooked rice, butter, plain flour (maida), milk, chopped green chillies, salt, bread crumbs, oil, tomato ketchup] | 15 mins | 20 mins | [Indian Snacks for Entertaining, Evening Tea Snacks, Deep Fry, High Tea Party, Cocktail Party, Snack Recipes for Kids] | 11Makes 11 croquettes (11 croquette ) | Indian | Croquettes made of corn are quite common. However, you would have noticed that most of these are made of cheese, which makes them a bit tricky to make and also makes it imperative to consume them immediately lest the cheese gets chewy. In this unique recipe, cooked rice is combined with white sauce, sweet corn, green chillies and other flavour adders, to make the base dough for delicious crumb-coated, deep-fried Corn and Rice Croquettes. The croquettes have an irresistible golden-coloured, crispy outer layer, which gives way to a soft, succulent mixture inside. Ideal to serve as a starter at parties, the exciting texture and pleasant flavour of the Corn and Rice Croquettes are sure to be loved by all. | [Combine ½ cup of plain flour and ½ cup of water in a bowl and mix well. Keep aside., Heat the butter in a broad non-stick pan, add the remaining ¾ cup of plain flour, mix well and cook on a medium flame for 3 minutes, while stirring continuously., Add the milk, mix well using a whisk and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Transfer the mixture into a plate and allow it to cool completely., Once cooled, add the corn, rice, green chillies and salt and mix very well using your hands., Divide the mixture into 11 equal portions and roll each portion into a cylindrical roll., Dip the balls in the plain flour-water mixture and roll it in bread crumbs till they are evenly coated from all the sides., Heat the oil in a deep non-stick pan, and deep-fry, a few balls at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve immediately with tomato ketchup.] | [Energy, 168 cal, Protein, 3.4 g, Carbohydrates, 19.4 g, Fiber, 0.6 g, Fat, 8.4 g, Cholesterol, 0 mg, Vitamin A, 152 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.4 mg, Vitamin C, 0.7 mg, Folic Acid, 5 mcg, Calcium, 42.4 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 23.5 mg, Potassium, 58.2 mg, Zinc, 0.2 mg] | corn-and-rice-croquettes-862r |
| rcp39583 | Corn and Rice Tikki Satay | Snacks | NA | [boiled and crushed sweet corn kernels, cooked rice (chawal), chopped green chillies, chopped mint leaves (phudina), chaat masala, lemon juice, cornflour, salt, oil, red capscium cubes, yellow capsicum cubes, butter, chaat masala, salt] | 15 mins | 15 mins | [Evening Tea Snacks, Tikki Recipes, Collection of Tikki, Barbeque Party Indian Recipes, Cocktail Party, Pan] | 16Makes 16 satay sticks | Indian | Nothing can beat the visual and aromatic appeal of this delicious satay made of colourful pineapples and irresistible tikkis made of corn and rice. While the rice helps bond the juicy corn kernels, mint and chaat masala impart a sharp and inviting aroma and flavour to the tikkis, which are cooked on a tava with minimal oil rather than being deep-fried. Bright and vibrant capsicum provides crunchy intervals, while a sprinkling of chaat masala causes tempting whiffs that make the Corn and Rice Tikki Satay everybody’s first choice! | [Combine all the ingredients in a deep bowl and mix well., Divide the mixture into 16 equal portions and shape each portion into a 25 mm. (1?) diameter flat round tikki., Heat a non-stick tava (griddle) and grease it lightly using a little oil., Place a few tikkis at a time on it and cook, using a little oil, till they turn golden brown in colour from both the sides. Keep aside., Heat the butter in a pan, add the red and yellow capsicum, chaat masala, mix well and salt and sauté on a medium flame for 1 minute., Arrange a piece of yellow capsicum, tikki, and a piece of red capsicum on a toothpick., Repeat step 2 to make 15 more satays., Serve immediately.] | [Energy, 49 cal, Protein, 0.7 g, Carbohydrates, 5.7 g, Fiber, 0.6 g, Fat, 2.7 g, Cholesterol, 0 mg, Vitamin A, 53.7 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.3 mg, Vitamin C, 6.4 mg, Folic Acid, 6.5 mcg, Calcium, 5 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1.4 mg, Potassium, 15.9 mg, Zinc, 0.1 mg] | corn-and-rice-tikki-satay-39583r |
| rcp147 | Corn and Spinach Cream Cracker Snack ( Starters) | Snacks | NA | [cream style corn, onions, chopped coriander (dhania), chopped green chillies, lemon juice, oil, salt, chopped spinach (palak), onion, green chillies, soda bi carb, milk, plain flour (maida), butter, salt, cream cracker biscuits, grated processed cheese, tabasco sauce] | 20 mins | 10 mins | [Indian Cheese Recipes, Baked Snacks, Baked, Oven, Quick Snacks / Quick Starters] | 36Makes 36 servings | Indian | Always a hit at cocktail parties. | [Heat the oil, add the onions and cook for 1 minute., Add the corn, coriander, chillies, lemon juice and salt and cook for 2 minutes., Heat the butter and fry the onion for 1/2 minute. Add the green chillies and fry again for a few seconds., Add the spinach and soda-bi-carb and cook for 2 minutes. Drain., Mix the milk with the flour, add to the mixture and cook until mixture becomes thick. Add salt., Spread a little corn filling and some spinach mixture on each cream cracker. Top with a little cheese and dot with tabasco sauce., Grill in a hot oven at 200 degree c (400 degree f) for a few minutes., Serve hot.] | [Not Given] | corn-and-spinach-cream-cracker-snack--starters-147r |
| rcp33697 | Corn and Spinach Cream Cracker Snack, Diabetic Friendly Recipe | Snacks | NA | [cream cracker biscuit, grated mozzarella cheese, oil, chopped onions, chopped spinach (palak), green chillies, sweet corn kernels (makai ke dane), plain flour (maida), low fat milk, salt] | 10 mins | 10 mins | [Evening Tea Snacks, Oven, Diabetic Starters & Snacks] | 10Makes 10 crackers | NA | Popeye the sailor could never do without a dose of spinach. You too can experience the magic of this super ingredient in this dish. It is a sure-shot hit at cocktail parties as well! Cream crackers are lower in calories and hence good for diabetics – they are infinitely better than biscuits made from refined flour! Try other diabetic snacks like Mixed Sprouts Open Toast or Caramelised Capsicum Crostini . | [Heat the oil in a non-stick pan, add the onions and sauté on a medium flame for a minute, while stirring continuously., Add the spinach and green chillies, mix well and sauté on a high flame for 5 minutes, while stirring continuously or till the water evaporates. (drain the extra water)., Add the corn, milk-flour mixture, salt and pepper, mix gently and cook on a medium flame for another 2 to 3 minutes or till the mixture thickens. Keep aside., Place the cream cracker biscuits in a baking tray, spread 1 heaped tbsp of the topping evenly over each biscuit and sprinkle with ½ tsp of cheese., Bake in a pre-heated oven at 200°c (400°f) for 2 minutes or till the cheese melts., Serve hot., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Not Given] | corn-and-spinach-cream-cracker-snack-diabetic-friendly-recipe-33697r |
| rcp1480 | Corn and Vegetable Paratha, Pudina Corn Paratha | Lunch | Veg | [plain flour (maida), whole wheat flour (gehun ka atta), ghee, mint leaves (pudina), lemon juice, cumin seeds (jeera), chopped green chillies, salt, crushed sweet corn kernels (makai ke dane), oil, chopped onions, chopped cabbage, chopped potatoes, lemon juice, garam masala, chopped coriander (dhania), green chilli paste, sugar, salt, plain flour (maida), oil] | 15 mins | 30 mins | [Punjabi roti recipes | Punjabi parathas, Breakfast Theplas, Parathas, One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba, Parathas, All-in-one Parathas] | 8Makes 8 parathas. (8 paratha ) | Punjabi | corn and vegetable paratha recipe | pudina corn vegetable paratha | cabbage potato paratha | with 63 amazing images. corn and vegetable paratha recipe | pudina corn vegetable paratha | cabbage potato paratha has a tongue-tickling flavour feel of these are thoroughly enjoyable! Learn how to make pudina corn vegetable paratha. To make corn and vegetable paratha, make a dough of wheat flour and maida. For the stuffing, heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent. Add the cabbage and sauté on a medium flame for 1 to 2 minutes. Add all the remaining ingredients, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Divide the stuffing into 8 equal portions and keep aside. Then to make cabbage potato paratha, roll out a portion of the dough into a 125 mm. (5”) diameter circle using a little plain flour for rolling. Place a portion of the stuffing in the centre, fold the edges towards the centre press well to seal it so the stuffing doesn’t spill out. Roll out again into 100 mm. (4”) diameter circle with the help of a little plain flour. Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil. Cook the paratha, using ¼ tsp of oil, till it turns brown in colour from both the sides. Repeat steps 1 to 4 to make 7 more parathas. Serve immediately. You may find the pudina corn vegetable paratha slightly elaborate to make, but it's worth the effort. The perfect blend of flavours will compel you to believe it! While the mint sauce is the highlight of the dough, the unusual combination of vegetables such as cabbage, potatoes and corn marks the stuffing. Common but effective ingredients such as chillies, lemon juice, coriander and garam masala make the cabbage potato paratha truly irresistible. Tips for corn and vegetable paratha. 1. Serve corn and vegetable paratha with curds. 2. Use a spatula to press down on the paratha to cook it evenly. 3. You can cook 2 parathas at one time on the tava. 4. Serve corn and vegetable paratha with lehsun ki chutney. Enjoy corn and vegetable paratha recipe | pudina corn vegetable paratha | cabbage potato paratha | with step by step photos. | [Combine all the ingredients along with the mint sauce in a deep bowl, mix well and knead into a semi-stiff dough, using enough water. Cover and keep aside for at least 10 to 15 minutes., Divide the dough into 8 equal portions and keep aside., Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent., Add the cabbage and sauté on a medium flame for 1 to 2 minutes., Add all the remaining ingredients, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Divide the stuffing into 8 equal portions and keep aside., To make corn and vegetable paratha, roll out a portion of the dough into a 125 mm. (5”) diameter circle using a little plain flour for rolling., Place a portion of the stuffing in the centre, fold the edges towards the centre press well to seal it so the stuffing doesn’t spill out., Roll out again into 100 mm. (4”) diameter circle with the help of a little plain flour., Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil. Cook the paratha, using ¼ tsp of oil, till it turns brown in colour from both the sides., Repeat steps 1 to 4 to make 7 more parathas., Serve the corn and vegetable paratha immediately.] | [Energy, 144 cal, Protein, 2.7 g, Carbohydrates, 19.1 g, Fiber, 1.8 g, Fat, 6.8 g, Cholesterol, 0 mg, Sodium, 5.9 mg] | corn-and-vegetable-paratha-pudina-corn-paratha-1480r |
| rcp238 | Corn and Vegetable Roti | NA | NA | [maize flour (makai ka atta), grated cauliflower, chopped fenugreek (methi), chopped coriander (dhania), boiled , peeled and grated potatoes, oil, chopped green chillies, salt, maize flour (makai ka atta), oil, curd, pickle] | 15 mins | 20 mins | [Punjabi roti recipes | Punjabi parathas, Indian Tawa, Tava] | 7Makes 7 rotis (7 roti ) | Punjabi | Health and taste come together in this lovely roti. A bouquet of wholesome ingredients such as grated cauliflower and potatoes, methi leaves and coriander go into the maize flour dough used to make this roti. Serve immediately with curds and pickle, or a subzi of your choice. | [Sieve the maize flour, add all the remaining ingredients and knead into a soft dough using enough warm water., Divide the dough into 7 equal portions and roll out each portion into a 125 mm. (5”) diameter roti, using a little maize flour for rolling., Heat a non-stick tava (griddle) and cook each roti, using a little oil, till it turns golden brown in colour from both sides., Serve immediately with fresh curds and pickle.] | [Energy, 94 cal, Protein, 1.3 g, Carbohydrates, 12.2 g, Fiber, 1.5 g, Fat, 4.6 g, Cholesterol, 0 mg, Sodium, 6.1 mg] | corn-and-vegetable-roti-238r |
| rcp2304 | Corn and Zucchini Savoury Tarts | Snacks | NA | [plain flour (maida), cornflour, baking soda, salt, oil, cooked sweet corn kernels (makai ke dane), chopped zucchini, butter, chopped capsicum red yellow, schezwan sauce, dried oregano, dry red chilli flakes (paprika), salt, thick white sauce, chopped spring onions whites greens] | 15 mins | 25 mins | [Indian Snacks for Entertaining, Evening Tea Snacks, Deep Fry, High Tea Party, Kids After School] | 20Makes 20 tarts (1 tart ) | Indian | Here, a superlatively tasty mix of sweet corn, zucchini and capsicum in white sauce adorns crispy savoury tarts. What makes the topping so amazing is the addition of herbs, seasonings and Schezwan sauce, which transform the mellow white sauce based mix into a tongue-tickling treat. An exquisite garnish of spring onion whites and greens adds more punch to the Corn and Zucchini Savoury Tarts, making it impossible to say ‘no’ to a second helping. These tarts make a wonderful teatime treat . | [Combine all the ingredients along with approx. 1/2 cup of water in a deep bowl and whisk well., Heat the oil in a deep non-stick pan very well., Dip the tart mould in the hot oil. And allow it to heat up for 2 to 3 minutes., Remove the tart mould from the oil and dip the mould into the batter taking care that the mould is evenly coated with the batter., Dip the mould again in the hot oil and as the tart cooks, loosen the tart slightly using a fork and deep-fry till it turns golden brown in colour from all the sides. Drain on an absorbent paper., Repeat steps 4 and 5 to make 19 more tarts., Cool, store in an air-tight container. Keep aside., Heat the butter in a broad non-stick pan, add the zucchini and sauté on a medium flame for 2 minutes., Add the corn, coloured capsicum, , schezwan sauce, dried oregano, chilli flakes and salt and sauté on a medium flame for 2 minutes., Add the white sauce and mix well., Put approx. 2 tbsp of the prepared topping in each savoury tart., Serve immediately garnished with spring onion whites and greens.] | [Energy, 3582 cal, Protein, 55.3 g, Carbohydrates, 224.7 g, Fiber, 7.7 g, Fat, 262.9 g, Cholesterol, 0 mg, Vitamin A, 7037.6 mcg, Vitamin B1, 1 mg, Vitamin B2, 1 mg, Vitamin B3, 6.2 mg, Vitamin C, 105.8 mg, Folic Acid, 108.4 mcg, Calcium, 1331.2 mg, Iron, 8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1387.9 mg, Potassium, 1308.6 mg, Zinc, 2.2 mg] | corn-and-zucchini-savoury-tarts-2304r |
| rcp22694 | Corn and Zucchini Stir-fry | NA | NA | [oil, garlic (lehsun) cloves, grated ginger (adrak), sliced spring onions whites, sweet corn kernels (makai ke dane), zucchini, chopped mint leaves (phudina), chopped basil, salt] | 10 mins | 5 mins | [Indian Stir Fry, Quick Stir-Fries] | 4Makes 4 servings | Indian | A simple yet delicious combination of stir-fried corn and zucchini with mint and basil leaves. | [Heat the oil in a wok, add the garlic, ginger and spring onion whites and stir-fry for 2 to 3 minutes., Add the sweet corn kernels, zucchini, basil leaves and salt and stir-fry for a few more minutes., Serve immediately.] | [Not Given] | corn-and-zucchini-stir-fry-22694r |
| rcp1592 | Corn Au Gratin, Baked Corn in White Sauce | NA | NA | [boiled sweet corn kernels (makai ke dane), white sauce, butter, chopped green chillies, salt, grated cooking cheese] | 15 mins | 4 mins | [Jain International, French Baked dishes, Casseroles and Bakes, Baked, Western Party, Oven] | 4Makes 4 servings | Jain | Au Gratin is a famous continental dish, which features veggies in white sauce baked with a topping of cheese and sometimes bread crumbs. Here is a delectable Corn Au Gratin, which as the name suggests focuses on the juicy texture and mildly-sweet flavour of corn. A few green chillies are added to the Au Gratin to give it a mild touch of spice. The Corn Au Gratin is best when it is fresh and hot, right out of the oven. You can relish it with toasted bread slices or apply it upon small triangles of toast and serve as a starter . | [Heat the butter in a broad non-stick pan, add the green chillies and sauté on a medium flame for few seconds., Add the corn and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the white sauce, mix well and cook on a medium flame for 1 minute, white stirring occasionally., Pour the mixture in an oven safe baking dish, sprinkle cheese evenly over it., Bake it in a pre-heated oven at 200°c (400°f) for 10 minutes., Serve immediately.] | [Energy, 318 cal, Protein, 8.6 g, Carbohydrates, 26.4 g, Fiber, 1.6 g, Fat, 17.7 g, Cholesterol, 0 mg, Vitamin A, 578 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.2 mg, Vitamin B3, 0.4 mg, Vitamin C, 3.3 mg, Folic Acid, 22.7 mcg, Calcium, 283.2 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 120.4 mg, Potassium, 234.2 mg, Zinc, 0.3 mg] | corn-au-gratin-baked-corn-in-white-sauce-1592r |
| rcp2538 | Corn Bhel | Snacks | NA | [boiled sweet corn kernels (makai ke dane), chopped onions, chopped tomatoes, pomegranate (anar), green chutney, sweet chutney, chaat masala, lemon juice, chilli powder, chopped raw mangoes, chopped coriander (dhania), coarsely crushed papadis, salt, sev] | 15 mins | 0 mins | [Chaat, Evening Tea Snacks, Raksha - Bandhan, Monsoon Snacks, Evening Snacks] | 4Makes 4 servings | NA | corn bhel recipe | fresh corn bhel | corn chaat | with amazing 13 images. Corn bhel is a variation to the classic Indian bhel puri recipe! Here, we have replaced puffed rice with corn kernels. The corn chaat is super quick and easy to make, prepare corn bhel for your family as an evening snack or as a side dish with a meal! If you think the sweet corn you get at roadside stalls, seasoned with pepper or chaat masala is exciting, get set for a wild roller-coaster ride now, because that is what this Corn Bhel promises you. From salad and soups to subzis and chaats, sweet corn kernels are a pleasant, crunchy addition to any food dish. They are quick and easy to cook and with an addition of very less ingredients, you can create delightful fresh corn bhel snack in a jiffy! To make corn bhel recipe we have combined boiled corn kernels with onions, de-seeded and chopped tomatoes, pomegranate which provides crunch, green chutney, sweet chutney, chaat masala to enhance the flavours and lemon juice for tanginess! Next, add chili powder, you can even add chopped green chilies if you want it spicier! Add raw mango and coriander followed by crushed papdi and mix everything well and our corn bhel is ready to be served!! Think of all that your favourite chaat-wallah would put into a Bhel Puri, ranging from onions, raw mango and tomatoes to peppy spice powders, chutneys and of course, sev. Toss them all together with cooked sweet corn and voila, you have an adventurous corn bhel recipe that will tickle your taste buds! Enjoy corn bhel recipe | fresh corn bhel | corn chaat | with detailed step by step recipe photos and video below. | [Combine all the ingredients in a deep bowl and mix well., Serve the corn bhel immediately garnished with sev.] | [Energy, 143 cal, Protein, 3.6 g, Carbohydrates, 25.6 g, Fiber, 2.5 g, Fat, 3.9 g, Cholesterol, 0 mg, Sodium, 7.9 mg] | corn-bhel-2538r |
| rcp7595 | Corn Bhel ( Healthy Snacks For Kids) | Snacks | NA | [boiled sweet corn kernels (makai ke dane), oil, chopped onions, chopped capsicum, chopped tomatoes, chopped coriander (dhania), apple cubes, orange segments, sugar, lemon juice, salt] | 10 mins | 5 mins | [Quick Snacks / Quick Starters, Kids After School, Snack Recipes for Kids, Indian Birthday Party Snacks, Indian Birthday Party Kids] | 4Makes 4 servings | Indian | A healthy version of bhel especially made for kids. This is a great opportunity to add extra vegetables and fruits to your little one’s diet. | [Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame till the onions turn light brown in colour., Add the capsicum and corn and sauté on a medium flame for 1 minute., Transfer to a bowl, add all the remaining ingredients and mix well., Serve immediately garnished with sev.] | [Energy, 94 kcal, Protein, 2.8 gm, Carbohydrates, 16.0 gm, Fat, 3.0 gm, Vitamin C, 30.3 mg, Fibre, 1.5 gm, Iron, 0.8 gm] | corn-bhel--healthy-snacks-for-kids-7595r |
| rcp32584 | Corn Bhel (100 Calorie Snacks) | Snacks | NA | [besan (Bengal gram flour), turmeric powder (haldi), chilli powder, lemon juice, asafoetida (hing), salt, oil, oil, chopped onions, chopped capsicum, boiled sweet corn kernels, chopped tomatoes, chopped unpeeled apples, orange segments, chopped coriander (dhania), sugar, lemon juice, salt, baked sev, lemon] | 15 mins | 5 mins | [Baked, Saute, Oven, Non-stick Pan, Healthy Snacks Entertaining Ideas] | 4Makes 4 servings | NA | Baked sev, corn, vegetables and fruits – healthy ingredients combine in my version of the piquant bhel. A filling, great tasting snack alone or as a topping | [Combine all the ingredients in a bowl, add enough water, mix well and knead into semi-stiff dough., Lightly grease your hands with oil and shape the dough into a roll., Fill the dough into the sev ‘press’ and press out thin strands onto a greased baking tray., Bake in a pre-heated oven at 200°c (400°f) for 8 to 10 minutes or till it becomes crisp and turns light brown in colour., Cool completely, crush it and keep aside., Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame till they turn translucent. Sprinkle a little water to avoid the onions from burning., Add the capsicum and corn and sauté on a medium flame for another minute., Remove from the flame, add all the remaining ingredients and mix well., Serve immediately topped with baked sev and lemon wedges.] | [Energy, 234 cal, Protein, 10.5 g, Carbohydrates, 40 g, Fiber, 8.7 g, Fat, 4.1 g, Cholesterol, 0 mg, Sodium, 41.1 mg] | corn-bhel-100-calorie-snacks-32584r |
| rcp1874 | Corn Bread Tartlets | Snacks | NA | [bread, melted butter, boiled sweet corn kernels (makai ke dane), butter, plain flour (maida), milk, grated processed cheese, salt freshly ground black pepper (kalimirch), grated processed cheese] | 5 mins | 15 mins | [French Starters, Quick Evening Snacks, Indian Snacks for Entertaining, Baked Snacks, Evening Tea Snacks, Bread Snack, Baked] | 8Makes 8 tartlets | Indian | corn bread tartlets recipe | Indian style savoury corn tarts | cheesy corn bread tart | with 36 amazing images. corn bread tartlets is a delightful and savory dish that combines the baked bread tartlets with a flavorful and creamy corn filling. Learn how to make corn bread tartlets recipe | Indian style savoury corn tarts | cheesy corn bread tart | This crispy treat is made even more irresistible with a filling of creamy cheese and crunchy sweet corn. Indian style savoury corn tarts is a surprise that will delight your kids when they return from school. This cheesy corn bread tart has a wonderful combination of textures and flavors, with the crispy baked bread crust and the savory filling creating a satisfying dish. It's versatile, so feel free to customize the filling with your favorite ingredients and enjoy your homemade corn bread tartlets for a comforting and hearty meal. pro tips to make corn bread tartlet: 1. Serve corn bread tartlet immediately to enjoy its best flavours and prevent it from getting soggy. 2. You can also add finely chopped coloured capsicum in the filling which will give a nice colour and mouthfeel to the dish. 3. You can make and store the tarts in an air tight container for 2 days. Enjoy corn bread tartlets recipe | Indian style savoury corn tarts | cheesy corn bread tart | with detailed step by step photos. | [Lightly grease a muffin tray or 8 tart moulds and keep aside., Remove the crusts from the bread slices., Flatten each slice using a rolling pin., Press each slice of the flattened bread into the greased muffin tray or in the tart moulds., Brush the bread tartlets with a little melted butter., Bake in a pre-heated oven at 180°c (360°f) for 8 to 10 minutes or till they turn golden brown in colour. Keep aside., Heat the butter in a broad non-stick pan, add the plain flour and cook on a slow flame for 1 minute, while stirring continuously., Gradually, add the milk and mix well. Cook on a medium flame till the milk starts boiling, while stirring continuously so that no lumps form., Remove from the flame, add the sweet corn, cheese, salt and pepper and mix well., Cool slightly and divide the filling into 8 equal portions. Keep aside., To make the corn bread tartlets, spoon one portion of the filling mixture into each baked bread tartlet., Sprinkle ½ tbsp of cheese on each tartlet and bake in a pre-heated oven at 180°c (360°f) for 3 to 4 minutes or till the cheese melts., Serve the corn bread tartlets hot.] | [Energy, 102 cal, Protein, 4.1 g, Carbohydrates, 14 g, Fiber, 0.3 g, Fat, 3.4 g, Cholesterol, 10.6 mg, Sodium, 93.4 mg] | corn-bread-tartlets-1874r |
| rcp6407 | Corn Capsicum Masala, Healthy Corn Capsicum Curry | Dinner | Veg | [boiled sweet corn kernels (makai ke dane), coloured capsicum cubes, oil, chopped onions, ginger-garlic (adrak-lehsun) paste, turmeric powder (haldi), chilli powder, garam masala, tomato pulp, dried fenugreek leaves (kasuri methi), sugar, salt, chopped coriander (dhania)] | 15 mins | 13 mins | [Mother's Day, Father's Day, Non Stick Kadai Veg, Lunch Sabzi, North Indian Dinner, Dinner Sabzi] | 4Makes 4 servings | North Indian | corn capsicum masala recipe | corn capsicum sabzi | healthy corn capsicum curry | with 30 amazing images. corn capsicum masala recipe | corn capsicum sabzi | healthy corn capsicum curry is a blend of texture and hue which is best served with roti. Learn how to make corn capsicum sabzi. To make corn capsicum masala, heat the oil in a non-stick kadhai, add the onions and sauté on a medium flame for 2 minutes. Add the coloured capsicum, mix well and sauté on a medium flame for 2 more minutes. Add the ginger-garlic paste, turmeric powder, chilli powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the fresh tomato pulp, dried fenugreek leaves, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the corn, sugar and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Serve hot garnished with coriander. Close your eyes and imagine a bowlful of vibrantly coloured chunks of capsicums mixed with juicy yellow sweet corn kernels. Isn’t it a sight that makes you drool? Add to it an assortment of well-chosen ingredients like onions, tomato pulp, dried fenugreek leaves, and such, and there you have a corn capsicum sabzi that is simply irresistible. The healthy corn capsicum curry has the wealth on vitamin C from colourful capsicum. These help to build of line of defense against various disease. Along with sweet corn, this sabzi adds a dose of fibre too. And of course, not to forget the fresh tomato pulp which adds antioxidants like vitamin A and lycopene to reduce inflammation in the body. This corn capsicum masala can be enjoyed by heart patients and weight watchers. Tips for corn capsicum masala. 1. You can make the fresh tomato pulp in advance. 2. This sabzi should be served with kulcha / paratha and raita for a complete meal. 3. This sabzi can be also be made 1 day in advance and stored in fridge. 4. For all health conscious people, we recommend to replace 2 tbsp oil with 2 tsp of oil to make this sabzi. Enjoy corn capsicum masala recipe | corn capsicum sabzi | healthy corn capsicum curry | with step by step photos. | [To make corn capsicum masala, heat the oil in a non-stick kadhai, add the onions and sauté on a medium flame for 2 minutes., Add the coloured capsicum, mix well and sauté on a medium flame for 2 more minutes., Add the ginger-garlic paste, turmeric powder, chilli powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the fresh tomato pulp, dried fenugreek leaves, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Add the corn, sugar and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Serve the corn capsicum masala hot garnished with coriander.] | [Energy, 156 cal, Protein, 3.3 g, Carbohydrates, 18.7 g, Fiber, 3.9 g, Fat, 8.5 g, Cholesterol, 0 mg, Sodium, 17.2 mg] | corn-capsicum-masala-healthy-corn-capsicum-curry-6407r |
| rcp40491 | Corn Capsicum Paneer Subzi | NA | NA | [sweet corn kernels (makai ke dane), sliced capsicum, paneer (cottage cheese) cubes, oil, cumin seeds (jeera), asafoetida (hing), chopped ginger (adrak), chopped green chillies, salt, chopped coriander (dhania)] | 10 mins | 8 mins | [Sabzis with Gravies, Indian Party, Non-stick Pan, Quick Sabzis] | 3Makes 3 servings | Indian | A lovable subzi made of common ingredients combined intelligently in a quick and easy but exceptionally tasty form! Paneer and sweet corn, you would have noticed, are a made-for-each-other duo. Whether in a Pizza , a Pasta or a pulao, they complement each other beautifully in form, flavour and texture too. In this subzi too, they are at their best, teamed up with crunchy capsicum and other peppy ingredients. Enjoy this brilliant Corn Capsicum Paneer Subzi fresh and hot, while the texture of paneer is still succulently soft. | [Combine the sweet corn and ½ cup of water in a mixer and blend till smooth. Keep aside., Heat 2 talsp of oil in a broad non-stick pan, add the paneer and capsicum and sauté on a medium flame for 2 minutes. Remove and keep aside., In the same broad non-stick pan, heat the remaining 1 tbsp of oil and add the cumin seeds and asafoetida., When the seeds crackle, add the ginger and green chillies and sauté on a medium flame for a few seconds., Add the corn mixture, ½ cup of water and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the sautéed paneer and capsicum, mix well and cook on a medium flame for another 2 minutes, while stirring occasionally., Add the coriander and mix well., Serve hot with parathas.] | [Energy, 388 cal, Protein, 11.3 g, Carbohydrates, 16.3 g, Fiber, 1.3 g, Fat, 31.6 g, Cholesterol, 0 mg, Vitamin A, 509.3 mcg, Vitamin B1, -0.6 mg, Vitamin B2, -0.7 mg, Vitamin B3, -0.7 mg, Vitamin C, 15.8 mg, Folic Acid, 10.1 mcg, Calcium, 349.4 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 3 mg, Potassium, 71.6 mg, Zinc, 0.2 mg] | corn-capsicum-paneer-subzi-40491r |
| rcp37150 | Corn Capsicum Roll, Cheese Corn Bread Roll | Snacks | NA | [chopped capsicum, boiled sweet corn kernels (makai ke dane), butter, plain flour (maida), milk, salt, grated processed cheese, oil, bread, tomato ketchup] | 10 mins | 10 mins | [Italian Starters, Quick Evening Snacks, Indian Snacks for Entertaining, Indian Cheese Recipes, Deep-fried Indian Starters, Evening Tea Snacks, Raksha - Bandhan] | 8Makes 8 rolls | Indian | corn capsicum roll recipe | Indian corn cheese capsicum roll | cheese corn bread roll | Mexican starter | with 29 amazing images. corn capsicum roll recipe | Indian corn cheese capsicum roll | cheese corn bread roll | Mexican starter is a lip-smacking starter with a gooey texture. Learn how to make Indian corn cheese capsicum roll. To make the filling for corn capsicum roll, heat the butter in a broad non-stick pan, add the plain flour and cook on a medium flame for 1 minute, while stirring continuously. Add the milk, mix well using a whisk and cook on a medium flame for 2 to 3 minutes or till it gets thick, while stirring continuously. Add the salt and pepper and mix well. Remove from the flame, allow it to cool slightly. Once slightly cooled, add the corn, capsicum and cheese and mix well. Divide the filling into 8 equal portions and keep aside. Next to make Indian corn cheese capsicum roll, place the bread slices on a clean, dry surface and remove the crust. Dip each bread slice in water and squeeze out the water by pressing lightly between the palms of your hands. Put a portion of the mixture on one side of the bread slice, roll it up tightly and seal the edges. Heat the oil in a deep non-stick kadhai and deep-fry 2 bread rolls, at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with tomato ketchup. Indian corn cheese capsicum roll sounds like a gourmet preparation—but see how quickly you can make it at home using this simple technique. Here, crisp bread slices are stuffed with a cheesy corn and capsicum mixture and deep-fried to a perfect golden brown. Remember to use day-old bread for perfect crispness. This cheese corn bread roll like most other fried starters is best served immediately on frying. Since this Mexican starter is devoid of green chillies it is perfect for kids' birthday party and play dates. You can serve them with tomato ketchup and for adults Schezwan sauce would be a perfect accompaniment when served at snack time. Tips to make capsicum and corn rolls. 1. You can make breadcrumbs out of the trimmings of the bread. 2. Do not dip the bread in water fully, bread will become soggy. 3. Seal the roll properly otherwise the stuffing will come out. 4. Gently flip the rolls while frying otherwise the rolls will break. Enjoy corn capsicum roll recipe | Indian corn cheese capsicum roll | cheese corn bread roll | Mexican starter | with step by step photos. | [Heat the butter in a broad non-stick pan, add the plain flour and cook on a medium flame for 1 minute, while stirring continuously., Add the milk, mix well using a whisk and cook on a medium flame for 2 to 3 minutes or till it gets thick, while stirring continuously., Add the salt and pepper and mix well., Remove from the flame, allow it to cool slightly., Once slightly cooled, add the corn, capsicum and cheese and mix well., Divide the filling into 8 equal portions and keep aside., To make corn capsicum roll place the bread slices on a clean, dry surface and remove the crust., Dip each bread slice in water and squeeze out the water by pressing lightly between the palms of your hands., Put a portion of the mixture on one side of the bread slice, roll it up tightly and seal the edges., Heat the oil in a deep non-stick kadhai and deep-fry 2 bread rolls, at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve the corn capsicum roll immediately with tomato ketchup.] | [Energy, 152 cal, Protein, 3.3 g, Carbohydrates, 14.4 g, Fiber, 0.3 g, Fat, 9.1 g, Cholesterol, 12 mg, Sodium, 59.1 mg] | corn-capsicum-roll-cheese-corn-bread-roll-37150r |
| rcp1489 | Corn Chaat, 3 Ways | Snacks | NA | [boiled sweet corn kernels (makai ke dane), butter, chilli powder, chaat masala, salt, lemon juice, boiled sweet corn kernels (makai ke dane), butter, peri peri masala, lemon juice, boiled sweet corn kernels (makai ke dane), butter, chopped green chillies, grated processed cheese, chopped coriander (dhania)] | 12 mins | 0 mins | [Chaat, Evening Tea Snacks, Indian Independence Day, Indian Party, High Tea Party, Western Party, Island Party] | 2Makes 2 servings each chaat | Indian | corn chaat recipe, 3 ways | spicy masala corn | peri peri masala corn | chilli cheese corn | with 38 amazing images. An evergreen favourite with everybody, corn chaat is also very easy to prepare. Learn how to make corn chaat recipe, 3 ways | spicy masala corn | peri peri masala corn | chilli cheese corn | In a matter of minutes, you can serve your loved ones 3 exciting flavours of a chatpata corn chaat that to in minimal ingredients available in every house pantry. Juicy sweet corn kernels pepped up with zesty masala and tangy lemon juice. A dash of butter is very essential to bind the tongue-tingling masala with the crunchy corn, gives a rich taste to corn chaat. Spicy hint of green chillies with gooey cheese makes a heavenly combination to make this lip-smacking chilli cheese corn chaat. Tips to make corn chaat: 1. Make sure to serve the chaat immediately for best flavours. 2. You can make peri peri masala at home. 3.You can also use mozzarella cheese for more gooey texture. Enjoy corn chaat recipe, 3 ways | spicy masala corn | peri peri masala corn | chilli cheese corn | with detailed step by step images. | [To make spicy masala corn, , in a deep bowl, add boiled sweet corns, butter, chilli powder, chaat masala, salt to taste and lemon juice., Toss well. Serve immediately., To make peri peri masala corn, in a deep bowl, add boiled sweet corn kernels, butter, peri peri masala and lemon juice., Toss well. Serve immediately., To make chilli cheese corn, in a deep bowl , add boiled sweet corn kernels, butter, green chillies, grated cheese, and coriander., Toss well. Serve immediately.] | [Energy, 113 cal, Protein, 3 g, Carbohydrates, 21 g, Fiber, 2.2 g, Fat, 3.4 g, Cholesterol, 10 mg, Sodium, 130.3 mg] | corn-chaat-3-ways-1489r |
| rcp36452 | Corn Cheese Balls ( Starter ) | Snacks | NA | [butter, plain flour (maida), milk, boiled and crushed sweet corn kernels, chopped coriander (dhania), chopped green chillies, grated processed cheese, salt, bread crumbs, oil, plain flour (maida), water, tomato ketchup] | 15 mins | 25 mins | [Indian Snacks for Entertaining, Indian Cheese Recipes, Deep-fried Indian Starters, Evening Tea Snacks, Indian Birthday Party, High Tea Party, Cocktail Party] | 15Makes 15 balls | Indian | corn cheese balls recipe | cheese corn balls | crispy corn cheese balls | with amazing 40 images Looking for a lip smacking starter recipe for your kids birthday bash or for a high tea party? "Corn cheese balls" is definitely the ideal recipe. The cheese corn balls recipe is super quick and easy to make and the combination of cheese and corn is supreme. Corn cheese ball is a recipe that is loved by all the age groups, from a toddler to the eldest of the family. We have divided the procedure of making it into 3 stages. The first stage is making the thick white sauce which will help in binding the corn cheese balls. Start with melting butter in a pan, add equal quantity of plain flour to it. Cook it until its frothy and the raw smell goes away, add milk and stir continuously till you get a nice lump make sure there are no lumps in the prepared thick white sauce. Once the white sauce is ready transfer it to a plate and allow it to cook, then add boiled and crushed corn to it, make sure there is no water left or it will make the mixture watery and hard to bind. Add processed cheese, you can also use mozarella cheese or even mix the cheese with the white sauce base. Add chopped coriander, green chillies and mix all the ingredients together. You can also add mixed herbs and chilli flakes to it. Then divide and roll in small balls and keep aside. For frying the corn cheese balls, dip the prepared balls in the slurry, coat the with bread crumbs and deep fry If you want your corn cheese balls even crispier use panko bread crumbs. While deep frying, if your corn cheese balls are breaking add corn flour, mix again and then fry. To make them even colourful and add more flavour you an even add chopped vegetables like bell peppers or broccoli to it. Corn cheese balls makes an luscious starter and it just melts down in the mouth. It is not only treat to your taste buds but also to eyes. It is eye appealing and would give a tough competition to other starters that you would serve along. Serve corn cheese balls with tomato ketchup or schezwan sauce!! Enjoy corn cheese balls recipe | cheese corn balls | crispy corn cheese balls recipe with step by step photos and video below. | [To make corn cheese balls, heat the butter in a deep non-stick pan, add the flour and cook for 1/2 minute., Add the milk and allow to simmer till the mixture thickens and leaves the sides of the pan, while stirring continuously., Remove from the flame and transfer to a plate., Add the corn,cheese, coriander, green chillies and salt. Allow it to cool completely., Once cooled, mix well and divide the mixture into 15 equal portions and shape each into a round ball., Dip a few balls at a time in the flour-water mixture and roll them in the breadcrumbs till they are evenly coated from all the sdies., Heat the oil in a kadhai and deep-fry the corn cheese balls a few at time on a medium flame till they are golden brown in colour from all the sides. Drain on absorbent paper., Serve the corn cheese balls immediately with tomato ketchup.] | [Energy, 87 cal, Protein, 2 g, Carbohydrates, 9 g, Fiber, 0.3 g, Fat, 4.8 g, Cholesterol, 0 mg, Vitamin A, 120.8 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 0.9 mg, Folic Acid, 2.4 mcg, Calcium, 30.7 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 16 mg, Potassium, 32.7 mg, Zinc, 0.1 mg] | corn-cheese-balls--starter--36452r |
| rcp32657 | Corn Cheese Balls Wrap, Mexican Wrap | NA | Veg | [grated processed cheese, boiled and crushed sweet corn kernels, butter, plain flour (maida), milk, chopped coriander (dhania), chopped green chillies, salt, bread crumbs, plain flour (maida), oil, oil, garlic (lehsun) paste, green chilli paste, chopped spring onions whites, chopped capsicum, chopped tomatoes, vinegar, dried oregano, salt, chopped coriander (dhania), sugar, cumin seeds (jeera) powder, whole wheat rotis, lettuce, mayonnaise, peri peri sauce, crushed nacho chips, grated processed cheese] | 30 mins | 30 mins | [Mexican Main Dish, Advanced Recipes, Indian Rolls, Veg Roll, Christmas, Mother's Day, Father's Day, Children's Day] | 4Makes 4 wraps | Indian | corn cheese balls wrap recipe | Mexican wrap | cheese corn balls wrap | Indian corn cheese ball roll | with 60 amazing images. corn cheese balls wrap recipe | Mexican wrap | cheese corn balls wrap | Indian corn cheese ball roll is a fusion recipe with a perfect blend of texture and flavour. Learn how to make Mexican wrap. To make corn cheese balls wrap, make the corn cheese balls, roti and salsa and keep ready. Then place a roti on a clean, dry surface, put 1 tbsp mayonnaise and 1 tbsp of peri peri sauce and spread it evenly. Place 1/4 th of salsa in the centre and spread it lightly. Arrange 1/4 cup of lettuce evenly over the salsa. Arrange 3 cheese corn balls evenly over it and press it lightly. Put 1 tbsp mayonnaise, 1 tbsp peri peri sauce, 2 tbsp nacho chips and 1 tbsp grated cheese evenly over it and roll it up tightly. Repeat with the remaining ingredients to make 3 more wraps. Serve immediately. For many, especially kids, corn cheese balls top the chart of yummiest snacks! In this innovative Mexican wrap, whole wheat rotis are packed with delightfully tasty corn cheese balls and a chunky salsa of tomatoes, spring onions and capsicum perked up with spring onions and herbs. Ingredients like lettuce and crushed nacho chips add more texture to the Indian corn cheese ball roll, while mayonnaise and ketchup make it so creamy and tasty! And guess what? This roll has peri-peri sauce to add a burst of flavour and tickle your taste buds. Remember to assemble the corn cheese balls wrap just before serving. You can also try other interesting wraps like paneer veggie wrap and chatpata rajma wrap. Tips for corn cheese balls wrap. 1. You can make and shape the corn cheese balls in advance and keep but deep-fry them just before serving the wrap. 2. You can also use readymade tortillas or rotis made in advance. 3. Mayonnaise and peri peri sauce are easily available in all markets. 4. Once wrap is made. Make sure you serve it immediately. Enjoy corn cheese balls wrap recipe | Mexican wrap | cheese corn balls wrap | Indian corn cheese ball roll | with step by step photos. | [Combine 1/2 cup of plain flour and 1 cup of water in a deep bowl and mix well. Keep aside., Heat the butter in a broad non-stick pan, add the plain flour and sauté on a medium flame for 30 seconds., Add the milk, mix well and cook on a medium flame for 1 minute, till the mixture leaves the sides of the pan, while stirring continuously using a whisk., Transfer into a plate and keep aside to cool completely., Once cooled, add the cheese, sweet corn, coriander, green chillies and salt and mix well., Divide the mixture into 12 equal portions and shape each into a round., Dip each ball into the prepared plain flour-water mixture and coat it in bread crumbs till it evenly coated from all the sides., Heat the oil in a deep non-stick pan and deep-fry a few balls at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on absorbent paper and keep aside., Heat the oil in a broad non-stick pan, add the garlic paste, green chilli paste and onions and sauté on a medium flame for 2 to 3 minutes., Add the capsicum and sauté on a medium flame for 2 to 3 minutes., Add the tomatoes, coriander, vinegar, oregano and salt, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally., Add the sugar and cumin seeds powder, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Cool slightly and blend in a mixer to a coarse mixture. Keep aside., Place a roti on a clean, dry surface, put 1 tbsp mayonnaise and 1 tbsp of peri peri sauce and spread it evenly., Place 1/4 th of salsa in the centre and spread it lightly., Arrange 1/4 cup of lettuce evenly over the salsa., Arrange 3 cheese corn balls evenly over it and press it lightly., Put 1 tbsp mayonnaise, 1 tbsp peri peri sauce, 2 tbsp nacho chips and 1 tbsp grated cheese evenly over it and roll it up tightly., Repeat with the remaining ingredients to make 3 more wraps., Serve immediately.] | [Energy, 774 cal, Protein, 17.5 g, Carbohydrates, 84.1 g, Fiber, 6.8 g, Fat, 43.8 g, Cholesterol, 39.3 mg, Sodium, 615.6 mg] | corn-cheese-balls-wrap-mexican-wrap-32657r |
| rcp1092 | Corn Chips | Snacks | Veg | [maize flour (makai ka atta), plain flour (maida), oil, salt, oil, corn chips, salsa dip, chopped green chillies, sour cream, grated processed cheese, salt] | 15 mins | 10 mins | [Indian Snacks for Entertaining, Indian Jar Snacks, Deep Fry, Cocktail Party, Kadai Veg, Kids After School, Snack Recipes for Kids] | 6Makes 6 servings | Indian | Making Corn Chips is actually so simple that once you try it, you will never want to buy it from outside. You just need to take care about rolling the dough very thinly so as to get really crisp chips. Once ready, you can store the chips in airtight containers to use anytime you want. The real excitement about corn chips is in the dips you serve them with. Choose a combination of creamy and tangy dips so that everybody will have something that they love. Some serving suggestions are also included in this recipe. | [Mix the maize flour and plain flour with 1 tablespoon of oil and salt., Make a dough by adding hot water. Knead very well., Roll out the dough into small circles with the help of a little plain flour. Prick lightly with a fork., Deep fry lightly in oil., Remove from the oil and sprinkle salt while hot., Arrange the corn chips in a plate., Just before serving, spread the salsa dip on top and sprinkle the chillies thereon., Warm the cream and cheese together. Add a pinch of salt and spread over the corn chips., Put under the grill for a few seconds., Serve immediately.] | [Energy, 112 cal, Protein, 2.1 g, Carbohydrates, 19 g, Fiber, 1.2 g, Fat, 3.2 g, Cholesterol, 0 mg, Vitamin A, 35.3 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.5 mg, Vitamin C, 0 mg, Folic Acid, 4.2 mcg, Calcium, 3.1 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1.6 mg, Potassium, 63.3 mg, Zinc, 0.3 mg] | corn-chips-1092r |
| rcp1240 | Corn Chips with Salsa | Snacks | NA | [maize flour (makai ka atta), plain flour (maida), oil, carom seeds (ajwain), cumin seeds (jeera), salt, oil, Salsa] | 10 min. | 10 min. | [Jain International, Mexican Dips, Indian Snacks for Entertaining, Jain Snacks, Mexican Party, Quick Indian Dips, Gravies & Sauces] | 4Serves 4. | Jain | An ever popular Mexican starter. | [Roast the cumin seeds on a tava (griddle) for a few seconds. Add the ajwain and roast both again for a few seconds. Pound them coarsely., Mix all the ingredients together and make a dough by adding warm water. Knead very well., Divide the dough into small portions. Roll out each portion thinly with the help of a little flour and prick all over with a fork. Cook lightly on a tava (griddle)., Repeat with the rest of the dough., Cut into small squares and deep fry in oil until crisp., Drain thoruoghly on absorbment paper. Store in an airtight tin., Serve with salsa.] | [Energy, 257 cal, Protein, 3.9 g, Carbohydrates, 33.2 g, Fiber, 1.8 g, Fat, 12.4 g, Cholesterol, 0 mg, Vitamin A, 121.5 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.9 mg, Vitamin C, 0 mg, Folic Acid, 5.9 mcg, Calcium, 6.4 mg, Iron, 1.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 3.1 mg, Potassium, 100.7 mg, Zinc, 0.5 mg] | corn-chips-with-salsa-1240r |
| rcp33605 | Corn Chips with Salsa ( Finger Foods For Kids ) | NA | NA | [chopped tomatoes, spring onions, chopped capsicum, chopped coriander (dhania), green chilli paste, cumin (jeera) powder, dried oregano, salt, corn chips] | 10 mins | 20 mins | [Quick Indian Dips, Gravies & Sauces] | 4Makes 4 servings | Indian | Tomato salsa can be easily made at home and corn chips are readily available in the market- so this becomes a snack that you can put together in a jiffy. A healthy and filling treat for kids-they will also enjoy its tangy flavour. | [Combine all the ingredients in a bowl, mix well and refrigerate for at least 2 hours., Just before serving, mash the salsa slightly to make it like a sauce., Serve the chilled salsa surrounded with corn chips.] | [Energy, 203 cal, Protein, 2.2 g, Carbohydrates, 16.5 g, Fiber, 1.8 g, Fat, 14.5 g, Cholesterol, 0 mg, Vitamin A, 416.9 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 1 mg, Vitamin C, 21.8 mg, Folic Acid, 15.8 mcg, Calcium, 28.4 mg, Iron, 1.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 7.8 mg, Potassium, 124.5 mg, Zinc, 0 mg] | corn-chips-with-salsa--finger-foods-for-kids--33605r |
| rcp8618 | Corn Chips with Salsa and Avocado Dip, Jain Salsa | NA | NA | [maize flour (makai ka atta), plain flour (maida), oil, carom seeds (ajwain), dried oregano, salt, plain flour (maida), oil, chopped tomatoes, chopped capsicum, chopped coriander (dhania), chopped green chillies, cumin seeds (jeera) powder, dried oregano, salt, mashed ripe avocado, lemon juice, chopped tomatoes, chopped green chillies, salt] | 15 mins | 15 mins | [Jain International, Mexican Dips, Indian Dips / Sauces, Mexican Party, Foods to cook in November] | 4Makes 4 servings | Jain | The Corn Chips with Salsa and Avocado Dip is a three-in-one delight because each of its components is awesomely tasty and worth including in other combos too. The Corn Chips is super crisp and super tasty with mild hints of spices and herbs. The uncooked, Jain-friendly tomato salsa and the quick and easy avocado dip are both perfect accompaniments for these chips. The avocado dip has a creamy mouth-feel and lovely tanginess, thanks to lemon juice and tomatoes. While tang is the dominant flavour of the uncooked salsa too, it also takes on the vibrant spiciness of capsicum, the herby touch of dried oregano and the peppy aroma of cumin powder. Together, the three are determined to delight, making this recipe an absolute must-try! Also do try other Jain international recipes like Spinach Cheese Cigars with Honey Chilli Sauce , Pesto Penne or Spinach Crepes . | [Combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water., Divide the dough into 2 equal portions., Roll a portion into a 200 mm. (8”) diameter circle using a little plain flour for rolling and prick it evenly with a fork., Cut into equal 16 triangles and keep aside., Heat the oil in a deep non-stick pan and deep-fry, a few chips at a time, on a medium flame till they turn crisp and golden brown in colour from both the sides. Drain on an absorbent paper., Repeat steps 3 to 5 to make more chips., Cool and store in an air-tight container., Combine all the ingredients together in a deep bowl and mash it slightly using the back of a spoon. Keep aside., Serve the corn chips with uncooked salsa and avocado dip.] | [Energy, 291 cal, Protein, 2.6 g, Carbohydrates, 12.6 g, Fiber, 1.6 g, Fat, 25.6 g, Cholesterol, 0 mg, Sodium, 7.9 mg] | corn-chips-with-salsa-and-avocado-dip-jain-salsa-8618r |
| rcp30985 | Corn Chowder Soup ( Quick Soup ) | NA | Veg | [boiled sweet corn kernels (makai ke dane), butter, chopped onions, chopped celery, cornflour water, milk, salt, nutmeg (jaiphal) powder] | 10 mins | 9 mins | [American Soups, Chunky Indian Soups, Mixer, Non-stick Pan, Quick Vegetarian Soups] | 3Makes 3 servings | Indian | A foodie’s delight, the Corn Chowder Soup is also quick and easy to make. It is a typical American thick soup made of boiled sweet corn and sautéed onions, enhanced by the pleasant tang of celery and aromatic nutmeg. The use of milk makes this wholesome soup all the more satiating. | [Combine the corn with 1 cup of water and blend in a mixer to a coarse mixture. Keep aside., Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent., Add the celery and sauté on a medium flame for 1 minute., Add the corn-water mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the cornflour-water mixture, milk and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Add the nutmeg powder, mix well and cook on a medium flame for 1 minute., Serve hot.] | [Energy, 152 cal, Protein, 4 g, Carbohydrates, 21 g, Fiber, 2.2 g, Fat, 5.8 g, Cholesterol, 0 mg, Vitamin A, 230.7 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.2 mg, Vitamin B3, 1.1 mg, Vitamin C, 3.4 mg, Folic Acid, 36 mcg, Calcium, 108.9 mg, Iron, 1.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 42.7 mg, Potassium, 143.8 mg, Zinc, 0.4 mg] | corn-chowder-soup--quick-soup--30985r |
| rcp33619 | Corn Crispies ( Finger Foods for Kids ) | Snacks | Veg | [sweet corn kernels (makai ke dane), plain flour (maida), cornflour, chilli powder, salt freshly ground black pepper powder, oil] | 10 mins | 15 mins | [Deep Fry, Kadai Veg, Quick Snacks / Quick Starters, Finger Foods for Babies, Toddlers and Kids] | 4Makes 4 servings (4 serving ) | NA | Plump corn kernels are mixed with batter and deep-fried…these crispies, although simple to make, taste wonderful. You can add an extra flavour by tossing the crispies with chaat masala. Enjoy it immediately! | [Combine all the ingredients in a bowl along with 6 tbsp of water and mix well., Heat the oil in a kadhai and scatter individual batter coated corn kernels in it and deep-fry till they are golden brown in colour from all the sides. Drain on an absorbent paper., Cool slightly and serve immediately.] | [Energy, 225 cal, Protein, 4.2 g, Carbohydrates, 30.2 g, Fiber, 2.3 g, Fat, 10.6 g, Cholesterol, 0 mg, Vitamin A, 102.1 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.5 mg, Vitamin C, 1.5 mg, Folic Acid, 37.6 mcg, Calcium, 20.4 mg, Iron, 1.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 4.6 mg, Potassium, 129 mg, Zinc, 0.5 mg] | corn-crispies--finger-foods-for-kids--33619r |
| rcp1602 | Corn Croquettes | Snacks | NA | [boiled and coarsely crushed sweet corn kernels, cooked rice, butter, plain flour (maida), milk, chopped green chillies, salt, bread crumbs, oil, tomato ketchup] | 15 mins | 20 mins | [Jain Naashta, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Deep Fry, Diwali, Diwali Snacks] | 11Makes 11 croquettes | Jain | corn croquettes recipe | Indian style corn croquettes | corn and rice croquettes | with 24 amazing images. These attractive, golden-coloured corn croquettes are perfect to serve at parties as they have a brilliant flavour and texture. Learn how to make corn croquettes recipe | Indian style corn croquettes | corn and rice croquettes | You will love the mild sweetness of corn, the succulent softness of cooked rice and the perky flavour of green chillies, which play out wonderfully well in this corn and rice croquettes. Serve the Indian style corn croquettes as a party starter, as finger food at a kitty party, or simply make it to accompany a cup of tea on a rainy day! pro tips to make corn croquettes: 1. You can also add grated mozzarella cheese in the mixture to make this recipe. 2. Always remember to roll the croquette in plain flour-water mixture with one hand and in bread crumbs with the other hand. This will help to prevent the hands from turning out to be messy and also get croquettes with shape perfect. 3. Make sure you deep-fry only 2 to 3 at a time. Enjoy corn croquettes recipe | Indian style corn croquettes | corn and rice croquettes | with detailed step by step photos. | [To make corn croquettes, combine 1/2 cup of plain flour and 1/2 cup of water in a bowl and mix well. Keep aside., Heat the butter in a broad non-stick pan, add the remaining ¾ cup of plain flour, mix well and cook on a medium flame for 3 minutes, while stirring continuously., Add the milk, mix well using a whisk and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Transfer the mixture into a plate and allow it to cool completely., Once cooled, add the corn, rice, green chillies and salt and mix very well using your hands., Divide the mixture into 11 equal portions and roll each portion into a cylindrical roll., Dip the balls in the plain flour-water mixture and roll it in bread crumbs till they are evenly coated from all the sides., Heat the oil in a deep non-stick pan, and deep-fry, a few balls at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve the corn croquettes immediately with tomato ketchup.] | [Energy, 156 cal, Protein, 3.1 g, Carbohydrates, 17.1 g, Fiber, 0.6 g, Fat, 8.5 g, Cholesterol, 8.4 mg, Sodium, 24.1 mg] | corn-croquettes-1602r |
| rcp22523 | Corn Curry ( Microwave Recipe) | NA | NA | [crushed sweet corn kernels (makai ke dane), oil, cumin seeds (jeera), asafoetida (hing), onion paste, tomato puree, curry powder, coconut milk, salt] | 10 mins | 4 mins | [Sabzis with Gravies, Microwave Subzi, Microwave, Microwave] | 2Makes 2 servings | NA | This unique Corn Curry features a blend of flavours that you will thoroughly relish. A dash of tomato puree gives the crushed sweet corn a tangy tinge, while onion paste and curry powder give it an enjoyable pungency. Coconut milk balances the myriad tastes with its mellow and soothing flavour, making the Corn Curry a perfect accompaniment for rotis and puris. The best part is that this Corn Curry can be made within minutes in the microwave oven, so you can whip it up any time you wish. | [Combine the oil and cumin seeds in a microwave safe bowl and microwave on high for 1 minute., Add the asafoetida and onion paste, mix well and microwave on high for 1 minute., Add the corn, tomato purée, curry powder, coconut milk, salt and ¼ cup water, mix well and microwave on high for 2 minutes., Serve hot.] | [Energy, 294 cal, Protein, 3.9 g, Carbohydrates, 19.9 g, Fiber, 7.3 g, Fat, 22.8 g, Cholesterol, 0 mg, Vitamin A, 105.1 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.6 mg, Vitamin C, 9.4 mg, Folic Acid, 21.9 mcg, Calcium, 28.1 mg, Iron, 1.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 5.7 mg, Potassium, 132.5 mg, Zinc, 0.3 mg] | corn-curry--microwave-recipe-22523r |
| rcp1488 | Corn Curry, Makai Ki Subzi Recipe | NA | Veg | [boiled sweet corn kernels (makai ke dane), oil, cinnamon (dalchini), cloves (laung / lavang), cardamoms (elaichi), cornflour, salt, chopped coriander (dhania), sliced onions, grated coconut, garlic (lehsun) cloves, ginger (adrak), poppy seeds (khus-khus), green chillies, lemon juice, rice (chawal)] | 15 mins | 10 mins | [Sabzis with Gravies, Traditional Indian Sabzis, Indian Party, Kadai Veg, Quick Sabzis] | 4Makes 4 servings | Indian | A creamy paste of onion, coriander, coconut and poppy seeds with spicy green chillies and ginger is the focal point of the corn curry. And of course, there is soothing coconut milk and a bouquet of spices to complement the green masala. Corn Curry makes a wholesome meal together with Rotis and Rice. I suggest you try this curry with Aloowali Roti , Makhani Roti or Missi Roti . | [Heat the oil in a kadhai, add the prepared green paste, cinnamon, cloves and cardamom and sauté on a medium flame for 2 to 3 minutes., Add the sweet corn, mix well and cook on a medium flame for 1 minute, while stirring continuously., Add the cornflour-coconut milk mixture and salt, mix well and cook on a medium flame for 5 to 6 minutes, while stirring continuously., Serve hot with roti / paratha and steamed rice.] | [Energy, 150 cal, Protein, 2.4 g, Carbohydrates, 14.4 g, Fiber, 2.5 g, Fat, 10 g, Cholesterol, 0 mg, Vitamin A, 733.1 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.3 mg, Vitamin C, 15.8 mg, Folic Acid, 15.2 mcg, Calcium, 24.7 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 8.5 mg, Potassium, 117.2 mg, Zinc, 0.3 mg] | corn-curry-makai-ki-subzi-recipe-1488r |
| rcp22714 | Corn Dip | NA | NA | [large sized sweet corn cob (bhutta / makai), cornflour, milk, grated processed cheese, mustard (rai/ sarson) sauce, tabasco sauce, salt, pepper powder, Toasted Triangles, Potato Wedges] | 5 minutes | 5 minutes | [Jain International, Indian Dips / Sauces, Cocktail Party, Fondue Party, Quick Indian Dips, Gravies & Sauces] | 2 | Jain | This sweet and sour sweet-corn dip, when served with toasted triangles or some wafers, is a delectable treat that can be enjoyed at any time of the day. | [Dissolve the cornflour in the milk and keep aside., Cut the sweet corn into 3 big pieces and boil them in a vessel full of water till done., Drain and discard the water., Grate the corn cob and blend the grated corn to a smooth purée in a mixer using a little water., Heat a non-stick pan, add the purée and sauté for a couple of minutes., Add the cornflour-milk mixture to the purée and cook till the mixture thickens., Add the cheese, mustard sauce, salt and pepper. Mix well and switch off the flame., Add the Tabasco sauce and serve immediately with toasted triangles and potato wedges.] | [Energy, 230 cal, Protein, 9.6 g, Carbohydrates, 29.7 g, Fiber, 2.7 g, Fat, 8 g, Cholesterol, 24 mg, Sodium, 183.9 mg] | corn-dip-22714r |
| rcp37780 | Corn Dosa | BreakFast | NA | [sweet corn kernels (makai ke dane), besan (bengal gram flour), green chilli paste, chopped coriander (dhania), salt, oil, oil, coconut chutney, green chutney] | 5 mins | 15 mins | [South Indian, Different Types of Dosa, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Indian Pancakes, Tava, Snack Recipes for Kids] | 4Makes 4 dosas (4 dosa ) | South Indian | corn dosa | instant corn dosa | no fermentation sweet corn dosa | with 16 amazing images corn dosa is made from a batter of blended juicy sweet corn, small amount of besan which helps in binding, green chilli paste and coriander for flavour, salt and some water. The batter is cooked on a non stick pan with a little oil to make a scrumptious instant corn dosa that are of perfect colour and texture. corn dosa is also called instant corn dosa as there is no fermentation required. So you can also call it no fermentation sweet corn dosa. We made an innovative recipe which is different from the regular dosa. instant corn dosa is an innovative snack that can be had as a breakfast dosa or quick breakfast. The sweet corn makes the corn dosa a bit on the sweet side which is then spiced with some green chilli paste and coriander. So have instant corn dosa with some green chutney. It will be loved by all, especially kids! Enjoy corn dosa | instant corn dosa | no fermentation sweet corn dosa with detailed step by step photos. | [Blend the sweet corn kernels in a mixer till smooth., Transfer the sweet corn mixture into a bowl, add all the remaining ingredients along with approx. ¼ cup of water and mix well to make a batter of dropping consistency., Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil., Pour a ladleful of the batter on the tava (griddle) and move the spoon in a circular motion to make a 150 mm. (6”) round dosa., Smear 1 tsp of oil around the edges and cook on a medium flame till the corn dosa turns light brown in colour from both the sides., Fold over to make a semi-circle or a roll., Repeat with the remaining batter to make 3 more corn dosas., Serve corn dosa immediately with coconut chutney or green chutney.] | [Energy, 146 cal, Protein, 5 g, Carbohydrates, 19 g, Fiber, 3.7 g, Fat, 6.1 g, Cholesterol, 0 mg, Sodium, 16.4 mg] | corn-dosa-37780r |
| rcp2445 | Corn Enchiladas | NA | NA | [plain flour (maida), salt, melted butter, sweet corn kernels (makai ke dane), oil, chopped garlic (lehsun), chopped onions, capsicum, dry red chilli flakes (paprika), thick white sauce, salt, chopped tomatoes, chopped onions, chopped garlic (lehsun), oil, chopped spring onions whites, dry red chilli flakes (paprika), chilli powder, sugar, salt, grated processed cheese, grated processed cheese] | 30 mins | 18 mins | [Mexican Main Dish, Raksha - Bandhan, Teachers Day, Oven, Indian, Mexican, Lebanese] | 4Makes 4 servings (4serving ) | Indian | corn enchiladas recipe | sweet corn vegetarian enchiladas | Mexican corn and cheese enchiladas | easy cheesy enchiladas | with 32 images. sweet corn vegetarian enchiladas is a way to bring home the flavours of Mexico. All the ingredients to make corn enchiladas are easily available in India. Learn how to make easy cheesy enchiladas. In sweet corn vegetarian enchiladas, soft and succulent pancakes are stuffed with a luscious mixture of corn and veggies in white sauce. Bathed in a chunky sauce of tomatoes, onions and spring onions, easy cheesy enchiladas are all set to be baked with a topping of grated cheese. You will love the cheesy layer in Mexican corn and cheese enchiladas, which gives way to creamy, tangy enchiladas that will excite your taste buds and satiate your tummy! To make corn enchiladas, first make the pancakes. For that combine the maida, salt and water and make batter. Make 5" pancakes in a small pan. Then make the corn filling. For that heat the oil and saute onions and garlic for 2 minutes. Then saute capsicum followed by corn and chilli flakes. Finally add the white sauce and salt and cook for 2 minutes. Next make tomato sauce. Combine the tomatoes, onions and garlic in a mixer and blend till smooth without using any water. Keep aside. Heat the oil and sauté the spring onion whites and greens and on a medium flame for 30 seconds. Add all the other ingredients, including the tomato-onion mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside. Finally assemble the dish. Place a pancake on a clean, dry surface, put a portion of the corn stuffing in the centre, sprinkle 1 tbsp of cheese evenly over it and fold one side over the other to make a roll. Make 5 more stuffed pancakes. Pour ¼ cup of the prepared tomato sauce in a baking dish and spread it evenly. Place the stuffed pancakes on it. Pour all the remaining tomato sauce evenly over it. Finally sprinkle the cheese over it. Bake at 200°C for 15 minutes. Serve immediately. Corn Enchiladas are satiating on its own but if you wish team it up with a bowl of Tomato, Cabbage and Bean Soup or Mexican Rice for a complete meal feel. Tips for corn enchiladas. 1. The pancakes cook very quickly as they are thin, so keep a close watch while cooking. 2. In the corn filling, after adding white sauce stir continuously to avoid lump formation. 3. Use processed cheese and not mozzarella cheese for this recipe. 4. You can keep the filling and sauce ready, but make the pancakes, assemble it and finally bake it just before serving and serve it immediately to enjoy its flavour and texture. Enjoy corn enchiladas recipe | sweet corn vegetarian enchiladas | Mexican corn and cheese enchiladas | easy cheesy enchiladas | with step by step photos and video below | [Combine the plain flour, salt and ¾ cup of water in a deep bowl, whisk well until no lumps remain., Grease a 125 mm. (5") diameter non-stick pan with ¼ tsp of melted butter., Pour a ladleful of the batter, tilt the pan around quickly so that the batter coats the pan evenly. Spread ¼ tsp of melted butter evenly over it and cook it for 30 seconds., When the sides starts to peel off, turn the pancake around and cook the other side for another 30 seconds., Repeat steps 2 to 4 to make 5 more pancakes. Keep aside., Heat the oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 2 minutes., Add the capsicum and sauté on a medium flame for 2 minutes., Add the chilli flakes and corn and sauté on a medium flame for 1 minute., Add the white sauce and little salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside., Combine the tomatoes, onions and garlic in a mixer and blend till smooth without using any water. Keep aside., Heat the oil in a broad non-stick pan, add the spring onion whites and greens and sauté on a medium flame for 30 seconds., Add all the other ingredients, including the tomato-onion mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside., To make corn enchiladas, divide the stuffing into 6 equal portions. Keep aside., Place a pancake on a clean, dry surface, put a portion of the corn stuffing in the centre, sprinkle 1 tbsp of cheese evenly over it and fold one side over the other to make a roll., Repeat step 2 to make 5 more stuffed pancakes., Pour ¼ cup of the prepared tomato sauce in a baking dish and spread it evenly. Place the stuffed pancakes on it., Pour all the remaining tomato sauce evenly over it. Finally sprinkle the cheese over it., Bake in a pre-heated oven at 200°c (400°f) for 15 minutes., Serve the corn enchiladas immediately.] | [Energy, 305 cal, Protein, 9.9 g, Carbohydrates, 31.1 g, Fiber, 2.8 g, Fat, 16.1 g, Cholesterol, 30.5 mg, Sodium, 329.4 mg] | corn-enchiladas-2445r |
| rcp41360 | Corn Fritters, Veg Crispy Corn Cutlet | Snacks | NA | [crushed sweet corn kernels (makai ke dane), mashed potatoes, bread, green chilli paste, ginger (adrak) paste, garlic (lehsun) paste, chopped coriander (dhania), turmeric powder (haldi), lemon juice, salt, cornflour, bread crumbs, oil, chaat masala, thick curds (dahi), chopped capsicum, ginger (adrak) paste, green chilli paste, salt] | 20 mins | 25 mins | [Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Pakora Pakoda, Christmas, Mother's Day, Father's Day] | 20Makes 20 fritters | Indian | corn fritters recipe | veg crispy corn cutlet | easy Indian fried corn fritters | corn recipe | with 30 amazing images. corn fritters recipe | veg crispy corn cutlet | easy Indian fried corn fritters | corn recipe is a simple Indian starter which is sure to be enjoyed by the whole family. Learn how to make veg crispy corn cutlet. To make corn fritters, blend the bread slices in a mixer till smooth. Combine all the ingredients, including the fresh bread crumbs in a deep bowl and mix well. Divide the corn fritter mixture into 20 equal portions and roll each portion into a round flat fritter. Roll each fritter into the cornflour and breadcrumbs evenly. Heat the oil in a deep non-stick pan, deep-fry a few fritters at time till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Sprinkle little chaat masala evenly over each fritter and serve immediately with the curd dip. Truly a blockbuster, these easy Indian fried corn fritters have a very special texture and taste, which combines the innate sweetness of corn with the spicy notes of ginger, garlic and green chillies. Mashed potatoes and bread crumbs help to hold these fritters together, and give them a unique texture that is super crisp outside and slightly soft inside. A sprinkling of chaat masala completes the picture, by elevating the peppiness of this crispy corn recipe. When served with the described Curd Dip, the veg crispy corn cutlet taste just perfect. Try other corn recipes like Corn Pakodas and Corn On Crackers. Tips for corn fritters. 1. Fresh bread crumbs can be replaced with readymade bread crumbs. You can also learn how to make breadcrumbs at home. 2. Finely chopped capsicum would be a flavourful addition to these fritters. 3. You can make the mixture for the corn fritters beforehand and put them in the fridge, ready to deep-fry when the guests arrive. Enjoy corn fritters recipe | veg crispy corn cutlet | easy Indian fried corn fritters | corn recipe | with step by step photos. | [Blend the bread slices in a mixer till smooth., Combine all the ingredients, including the fresh bread crumbs in a deep bowl and mix well., Divide the corn fritter mixture into 20 equal portions and roll each portion into a round flat fritter., Roll each fritter into the cornflour and breadcrumbs evenly., Heat the oil in a deep non-stick pan, deep-fry a few fritters at time till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Sprinkle little chaat masala evenly over each fritter and serve immediately with the curd dip.] | [Energy, 68 cal, Protein, 1.5 g, Carbohydrates, 8.6 g, Fiber, 0.8 g, Fat, 3.3 g, Cholesterol, 1.2 mg, Sodium, 5.7 mg] | corn-fritters-veg-crispy-corn-cutlet-41360r |
| rcp38567 | Corn in Coconut Curry, Makai Nariyal Curry | NA | Vegan | [sweet corn, coconut milk, cornflour, oil, cinnamon (dalchini), cloves (laung / lavang), cardamoms, lemon juice, salt, sliced onions, chopped coriander (dhania), chopped green chillies, grated coconut, chopped garlic (lehsun), poppy seeds (khus-khus), chopped ginger (adrak)] | 15 mins | 18 mins | [Sabzis with Gravies, Traditional Indian Sabzis, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Indian Party, Pan, Vegan] | 4Makes 4 servings | South Indian | Corn in coconut curry is a luscious gravy that features coconut all through the preparation! It is made using a rich paste of fresh coconut spiced up with onion, coriander, ginger and such flavourful ingredients, along with soothing coconut milk and cooked corn. A bouquet of fresh spices imparts a ravishing aroma and flavour to the whole preparation. Serve hot with Rotis or rice . | [Combine the sweet corn roundels, enough water and salt in a pressure cooker, mix well and pressure cook for 1 whistle. Allow the steam to escape, before opening the lid. Drain and keep aside., Combine the coconut milk, cornflour and 1 cup of water, mix well using a whisk. Keep aside., Heat the oil in a deep non-stick pan add the cinnamon, cloves, cardamom and sauté on a medium flame for 30 seconds., Add the prepared paste, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Add the boiled corn roundels, coconut milk-water mixture and little salt, mix well and cook on a medium flame for 8 minutes, while stirring occasionally., Serve hot.] | [Energy, 258 cal, Protein, 3.1 g, Carbohydrates, 23.9 g, Fiber, 2.7 g, Fat, 17.6 g, Cholesterol, 0 mg, Sodium, 6.6 mg] | corn-in-coconut-curry-makai-nariyal-curry-38567r |
| rcp41535 | Corn Kachori, Bhutte ki Kachori | Snacks | NA | [plain flour (maida), ghee, salt, crushed sweet corn kernels (makai ke dane), oil, cumin seeds (jeera), sliced onions, garlic (lehsun) paste, green chilli paste, chaat masala, chopped coriander (dhania), salt, oil] | 15 mins | 30 mins | [Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Diwali, Mother's Day, Children's Day, Diwali Snacks] | 14Makes 14 kachoris | Indian | corn kachori recipe | Indian bhutte ki kachori | crispy sweet corn kachori | with 34 amazing images. corn kachori recipe | Indian bhutte ki kachori | crispy sweet corn kachori is not only pleasant to behold, but also impressive due to its flavour. Learn how to make Indian bhutte ki kachori. Indian bhutte ki kachori is a yummy variant to the traditional dal kachori, which is sure to entice everybody, especially children. Like all authentic kachoris, the deep-fried corn kachori also holds the filling inside a flaky, melt-in-the-mouth cover made of plain flour and melted ghee. This amazing variant is made with a filling of crushed sweet corn kernels and sliced onions. The spices used to perk are quite unique to this kachori only. A tempering of cumin seeds along with garlic paste, green chilli paste and chaat masala is all that is needed to make these savoury crispy sweet corn kachori. Served with hot Masala Chai, these corn kachoris are sure to add more josh to your evening. Try other kachori recipes like the Pyaaz ki Kachori and the Mawa Kachori. Tips for corn kachori. 1. Remember to make a coarse mixture of boiled corn. This gives a nice mouthfeel. 2. It is important to melt the ghee before adding so it mixes well with the flour. 3. This corn kachori is fried on a medium flame for 4 minutes, followed by frying on a slow flame for 6 minutes. This type of frying will ensure that the kachori is cooked well from inside too. Enjoy corn kachori recipe | Indian bhutte ki kachori | crispy sweet corn kachori | with step by step photos. | [Combine all the ingredients in a deep bowl, mix well and knead into a semi-soft dough using enough water. Knead well for 4 to 5 minutes., Cover the dough with a lid and keep aside for 15 minutes., Heat the oil in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds., Add the onions, garlic paste and green chili paste and sauté on a medium flame for 2 minutes., Add the sweet corn, mix well and cook on a medium flame for 6 minutes, while stirring occasionally., Add the chaat masala and coriander and mix well. Keep aside to cool completely., Once cooled, divide the mixture into 14 equal portions and keep aside., Divide the dough into 14 equal portions., Roll a portion of the dough into a 100 mm. (4 ") diameter circle and place a portion of the corn filling in the centre., Bring together all the sides in the centre, seal it tightly and remove the excess dough., Roll a filled portion into a 75 mm. (3") diameter circle, ensuring that the filling does not spill out., Repeat steps 2 to 5 to make 13 more kachoris., Heat the oil in a deep non-stick kadhai and deep-fry, a few kachoris at a time, on a medium flame for 4 minutes. Reduce the flame and deep-fry on a slow flame for 5 to 6 minutes, till they turn golden brown in colour from all the sides., Drain on an absorbent paper and keep aside., Serve immediately.] | [Energy, 138 cal, Protein, 2.3 g, Carbohydrates, 15.5 g, Fiber, 0.4 g, Fat, 7.7 g, Cholesterol, 0 mg, Sodium, 2.5 mg] | corn-kachori-bhutte-ki-kachori-41535r |
| rcp30941 | Corn Kebab, Indian Corn Kabab | Snacks | Veg | [boiled and crushed sweet corn kernels, boiled peeled and grated potatoes, bread crumbs, chopped onions, chopped capsicum, ginger (adrak) paste, chopped green chillies, freshly ground black pepper (kalimirch), chaat masala, garam masala, chopped coriander (dhania), cornflour, besan (bengal gram flour), salt, oil, tomato ketchup, green chutney] | 20 mins | 20 mins | [Mughlai Shahi Shurvat, Vegetarain Kebabs, Indian Snacks for Entertaining, Evening Tea Snacks, Raksha - Bandhan, Mother's Day, Father's Day] | 14Makes 14 kebabs | Indian | corn kebab recipe | Indian corn kabab | potato corn kebab | makai kebab Indian snack | with 27 amazing images. corn kebab recipe | Indian corn kabab | potato corn kebab | makai kebab Indian snack is a tempting chatpata snack which is absolutely enjoyable. Learn how to make Indian corn kabab. To make corn kebab, dip wooden sticks in a glass of water. Keep aside. In a deep bowl, add boiled and corn, potatoes, breadcrumbs, onions, capsicum, coriander, ginger paste, green chillies, black pepper, chaat masala, garam masala, corn flour, besan and salt. Mix well to form a dough. Divide the mixture into 14 equal portions. Take one portion of the mixture and insert the ice cream stick in the centre and make kebabs into cylindrical shape. Heat oil in the kadhai, deep fry 3 to 4 kebabs at a time until evenly golden brown in colour form all the sides. Serve the corn kebab immediately with tomato ketchup and green chutney. Seekh kebabs are known to be traditionally non-vegetarian preparations. Here is a wonderful vegetarian recipe of a seekh kebab made with grated sweet corn and mashed potatoes. These Indian corn kabab on sticks are sure to appeal to kids as a finger food, especially when served during birthday parties. To obtain firmer and better-textured kebabs it is advisable to use boiled potatoes. Bread crumbs is combined with besan for binding the makai kebab Indian snack further add the necessary crispy texture as well. And of course, not to forget the host of Indian spices used here. The right proportions of the spices is what makes them tastes different but equally delicious. Each piece of potato corn kebab is sure to tempt to come back for another serving whether it is served with tomato ketchup or green chutney. Tips to make corn kebab. 1. You can also add vegetables of your choice such as French beans and carrot. 2. You can make all ready and deep-fry them when guests come. 3. If you do not have ice cream stick you can also use bread sticks. Enjoy corn kebab recipe | Indian corn kabab | potato corn kebab | makai kebab Indian snack | with step by step photos. | [To make corn kebab, dip wooden sticks in a glass of water. Keep aside., In a deep bowl, add boiled and corn, potatoes, breadcrumbs, onions, capsicum, coriander, ginger paste, green chillies, black pepper, chaat masala, garam masala, corn flour, besan and salt. Mix well to form a dough., Divide the mixture into 14 equal portions. Take one portion of the mixture and insert the ice cream stick in the centre and make kebabs into cylindrical shape., Heat oil in the kadhai, deep fry 3 to 4 kebabs at a time until evenly golden brown in colour form all the sides., Serve the corn kebab immediately with tomato ketchup and green chutney.] | [Energy, 71 cal, Protein, 0.8 g, Carbohydrates, 5.7 g, Fiber, 0.8 g, Fat, 5.2 g, Cholesterol, 0 mg, Sodium, 2.7 mg] | corn-kebab-indian-corn-kabab-30941r |
| rcp37379 | Corn ki Sabzi, Makai ki Sabzi | Lunch | Veg | [boiled sweet corn kernels (makai ke dane), curd (dahi), besan (bengal gram flour), oil, cumin seeds (jeera), nigella seeds (kalonji), salt, turmeric powder (haldi), green chilli paste, chopped coriander (dhania), chopped onions, grated ginger (adrak), grated garlic (lehsun), chapatis] | 10 mins | 15 mins | [Punjabi Sabzis, Indian Tiffin Box, Lunch box, Dabba, Quick Sabzis, Sabzis with Gravies, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Quick Veg Indian Curry] | 2Makes 2 servings | Punjabi | corn ki sabzi recipe | makai ki sabzi | creamy masala corn sabzi | Indian sweet corn sabzi | with 38 amazing images. corn ki sabzi recipe | makai ki sabzi | creamy masala corn sabzi | Indian sweet corn sabzi is a no fuss sabzi which can be served as an everyday fare. Learn how to make makai ki sabzi. Here is a quick and easy makai ki sabzi made of sweet corn, which will make you eat more chapatis than you usually do! In this mildly-sweet and super tasty sabzi, sweet corn is cooked in a base of curds, thickened with besan and flavoured with a paste of onions, ginger and garlic. An aromatic tempering of nigella and cumin seeds boosts the flavour of the sabzi to a great extent. Of course, do not miss out on the final touch of fresh coriander. With a balanced taste and pleasing appearance, this creamy masala corn sabzi will be loved by all. Serve it hot and fresh with chapatis. Tips for corn ki sabzi. 1. Prefer to add a pinch of salt while boiling the sweet corn kernels for enhanced taste. 2. After adding the curd besan mixture, remember to stir the sabzi continuously so the curd doesn't curdle. Enjoy corn ki sabzi recipe | makai ki sabzi | creamy masala corn sabzi | Indian sweet corn sabzi | with step by step photos. | [To make corn ki sabzi, combine the curds and besan in a bowl and mix well. Keep aside., Heat the oil in a kadhai, add the cumin seeds, nigella seeds and sauté on a medium flame for 30 seconds., Add the prepared onion-ginger-garlic paste, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Add the salt, turmeric powder, green-chilli paste, prepared curd-besan mixture, corn kernels and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Add the coriander, mix well and cook on a medium flame for another minute., Serve makai ki sabzi hot garnished with chapatis.] | [Energy, 176 cal, Protein, 5.5 g, Carbohydrates, 22.8 g, Fiber, 2.5 g, Fat, 6.7 g, Cholesterol, 8 mg, Sodium, 20.1 mg] | corn-ki-sabzi-makai-ki-sabzi-37379r |
| rcp32609 | Corn Methi Kebab, Corn Methi Tikki | Snacks | Veg | [crushed sweet corn kernels (makai ke dane), chopped fenugreek (methi), mashed potatoes, chopped coriander (dhania), chilli powder, cumin seeds (jeera) powder, rice flour (chawal ka atta), cornflour, salt, oil] | 15 mins | 12 mins | [Punjabi Swadisht Nashta, Vegetarain Kebabs, Low Calorie Indian Snacks, Shallow Fry Indian, Kebab Party, Non-stick Pan, Quick Snacks / Quick Starters] | 8Makes 8 kebabs | Punjabi | corn methi kebab recipe | corn methi tikki | methi corn kebab | with amazing 15 images. Looking for a perfect and easy party starter or a evening snack recipe? We have a recipe that can seal the deal which is corn methi kebab. Give twist to the old aloo tikki and kebabs by revamping them with this delicious and unique corn methi kebab recipe. Corn methi kebabs are simple and quick to make, you can even pack this for your kids tiffin box. This kebabs are easy way to add nutrition to kids meal as methi and corn are both very healthy and have high nutritive value and potatoes with provide the energy. To make this innovate corn methi kebab recipe you need a minimum of ingredients and can be made in a jiffy. To prepare corn methi tikki, in a deep bowl take, boiled and coarsely crushed corn kernels, add fenugreek leaves. Further add potatoes, you can also added paneer if you wish to. Next, add coriander leaves for a fresh flavor and add Indian spices like red chilli powder for a hint of spiciness, you can adjust it according to your preference. Also add coriander cumin seed powder. Further more for binding add rice flour and corn flour and mix all the ingredients well. Divide and roll into tikkis and cook the corn methi tikki on a non stick pan with little oil until they are golden brown. Relish hot and tasty corn methi kebab with green chutney or any dip that you wish. Corn methi kebabs are simply loved by all my family members, from kids to elders. I usally make this for evening snack , get to gathers and for kitty party snacks. The best part is the preparation and cooking of corn methi kebab doesn't take much time. Enjoy corn methi kebab recipe | corn methi tikki | methi corn kebab | with detailed step by step photos and video below. | [To make the corn methi kebab, combine all the ingredients in a bowl and mix well., Divide the mixture into 8 equal portions and shape each portion into 50 mm. (2”) diameter round flat tikkis., Cook each tikki on a non-stick tava (griddle) using 1/8 tsp of oil till they turn golden brown in colour from both the sides., Serve the corn methi kebab hot.] | [Energy, 36 cal, Protein, 0.9 g, Carbohydrates, 7.1 g, Fiber, 0.7 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 3.3 mg] | corn-methi-kebab-corn-methi-tikki-32609r |
| rcp1744 | Corn Methi Pulao | Lunch | Veg | [sweet corn kernels (makai ke dane), chopped fenugreek leaves (methi), long grain rice (basmati chawal), butter, oil, black peppercorns (kalimirch), cinnamon (dalchini), cloves (laung / lavang), cardamoms (elaichi), sliced onions, salt, turmeric powder (haldi), chopped green chillies, curd (dahi)] | 10 mins | 15 mins | [Rajasthani Khichdi, Pulao, One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba, Traditional Indian Rice Recipes, Pulaos, Pressure Cooker Indian Rice, Khichdi, Pulao] | 4Makes 4 servings | Rajasthani | corn methi pulao recipe | methi makai pulao | sweet corn methi rice | with 26 amazing images. corn methi pulao is a flavorful and tasty rice variety made using sweet corn and methi leaves. Learn how to make corn methi pulao recipe | methi makai pulao | sweet corn methi rice | The sweetness of corn and the bitterness of methi complement each other well in this methi makai pulao. By using simple seasonings and the pressure-cooking technique, tasty corn methi pulao can be prepared quite fast. sweet corn methi rice has a mild sweetness of corn which compliments the flavor of the slightly bitter fenugreek leaves (methi). This easy one pot dish of corn methi pulao is a winner for lunch box or for a quick and easy meal. Tips to make corn methi pulao: 1. Best to use basmati rice for this recipe to get great results. 2. If you are jain omit the onions and add tomatoes. 3. You can also make this recipe just using oil instead of oil and butter both. 4. To use hot water is very important. 5. You can also add finely chopped garlic or garlic paste in this recipe. Enjoy corn corn methi pulao recipe | methi makai pulao | sweet corn methi rice | with detailed step by step photos. | [To make corn methi pulao, heat the butter and oil in a pressure cooker, add the peppercorns, cinnamon, cloves and cardamom and sauté on a medium flame for ½ a minute., Add the onions and sauté on a medium flame for 1 to 2 minutes., Add the fenugreek leaves and sweet corn and sauté on a medium flame for 1 minute., Add the rice and 2 cups of hot water, salt, turmeric powder and green chillies and sauté on a medium flame for a few seconds and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Serve the corn methi pulao hot with fresh curds.] | [Energy, 227 cal, Protein, 3.9 g, Carbohydrates, 38.4 g, Fiber, 1.1 g, Fat, 6.7 g, Cholesterol, 7.5 mg, Sodium, 33.5 mg] | corn-methi-pulao-1744r |
| rcp33900 | Corn Methi Pulao ( Microwave Recipe ) | NA | Veg | [sweet corn kernels (makai ke dane), chopped fenugreek (methi), long grained rice (basmati), oil, peppercorns (kalimirch), cinnamon (dalchini), cloves (laung / lavang), cardamoms, sliced onions, chopped green chillies, turmeric powder (haldi), salt, curd, papad] | 10 mins | 23 mins | [Traditional Indian Rice Recipes, Pulaos, Quick South Indian, Maharashtrian Rice Recipes, Microwave, Microwave, Quick Vegetarian Rice, khichdi Recipes] | 5Makes 5 servings | Maharashtrian | There are some days when you are so tired that you want to pamper yourself, but without much effort. This quick, tasty homemade dinner will serve the purpose even better than an hour at the spa! Corn is usually very friendly with all other ingredients; but it seems to be best friends with methi, because the duo dances together so perfectly in this pulao, which you will enjoy so much that you will want to keep making it very often. After all, it is also easy to make. The key is to have it really hot… hot enough to warm you up even if it is peak winter! If you wish you can team it up with Tamatar ki Kadhi to satiate you in a tasteful way when you are oh-so-hungry! | [Combine the rice and enough water in a deep bowl, cover with a lid and keep aside to soak for 2 hours. Drain well., Heat the oil in a microwave-safe bowl on high for 1 minute., Add the peppercorns, cinnamon, cloves, cardamom and onions, mix well and microwave on high for 2 minutes, while stirring once in between., Add the green chillies, sweet corn, fenugreek leaves and turmeric powder, mix well and microwave on high for 2 minutes., Add the soaked and drained rice, 3 cups of water and salt, mix well and microwave on high for 18 minutes, stirring twice in between after every 6 minutes., Serve immediately with curds and papad.] | [Energy, 223 cal, Protein, 4.3 g, Carbohydrates, 44.4 g, Fiber, 3 g, Fat, 3.3 g, Cholesterol, 0 mg, Vitamin A, 160.3 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.1 mg, Vitamin C, 4 mg, Folic Acid, 7.5 mcg, Calcium, 30.5 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 5.2 mg, Potassium, 30.1 mg, Zinc, 0.8 mg] | corn-methi-pulao--microwave-recipe--33900r |
| rcp1637 | Corn On Crackers | Snacks | NA | [cream, boiled sweet corn kernels (makai ke dane), chopped onions, chopped carrots, chopped capsicum, chopped green chillies, lemon juice, oil, salt, grated processed cheese, tomato ketchup] | 10 mins | 5 mins | [Quick Evening Snacks, Quick Snacks / Quick Starters, Kids After School] | 10Makes 10 biscuits (10 biscuit ) | NA | Crispy cream crackers topped with a scrumptious topping of juicy sweet corn and crunchy veggies perked up with tangy lemon juice, Corn on Crackers is made all the more tempting by a garnish of grated cheese and tomato ketchup. A handy snack, this can be had any time to appease a sudden hunger pang, served as a wholesome accompaniment to tea, or offered to guests at a party. It is sure to be liked by all, young and old. | [Heat the oil in a broad non-stick pan, add the onions, carrots, capsicums and cook on a high flame for 2 minutes., Add the green chillies and sauté on a medium flame for 1 minute., Add the corn, lemon juice and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Divide the topping into 10 equal portions and keep aside., Arrange the biscuits on a serving plate, put a portion of the topping on each biscuit., Serve immediately garnished with 1 tsp grated cheese and drops of tomato ketchup on each biscuit.] | [Energy, 64 cal, Protein, 1.2 g, Carbohydrates, 8.6 g, Fiber, 0.6 g, Fat, 2.9 g, Cholesterol, 0 mg, Vitamin A, 53.2 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 6 mg, Folic Acid, 2.7 mcg, Calcium, 5.6 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1.1 mg, Potassium, 23.7 mg, Zinc, 0.1 mg] | corn-on-crackers-1637r |
| rcp4865 | Corn on the Cob | NA | Veg | [corn cobs, chopped coriander (dhania), roasted cumin seeds (jeera) powder, lemon juice, melted butter, salt] | 5 mins. | 15 mins. | [Vegetarain Kebabs, Barbeque Party Indian Recipes, Barbeque] | 2Makes 2 cobs. | Indian | Sweet corn cobs smothered with cumin flavoured butter makes a wholesome addition to any meal. It also makes a delicious snack all by itself. | [Clean the corn cobs and trim the stems. Cut into 50 mm. (2") pieces., Roast the cobs over a charcoal or an electric barbeque till they are lightly, Brush the flavoured butter on the cobs., Serve hot.] | [Not Given] | corn-on-the-cob-4865r |
| rcp1265 | Corn On The Cob ( Mexican Recipe) | NA | Veg | [sweet corn kernels (makai ke dane), butter] | 5 mins | 15 mins | [Jain International, vegetarian Mexican Starters] | 6Makes 6 servings | Jain | A good corn on the cob tastes best only with american sweet corn which is yellow. | [Clean the corn and trim the stems., Drop the corn in boiling salted water and boil for 10 to 15 minutes., Cover in foil to preserve the heat., Serve hot with butter.] | [Energy, 151 cal, Protein, 4.4 g, Carbohydrates, 30.6 g, Fiber, 3.1 g, Fat, 3.3 g, Cholesterol, 0 mg, Vitamin A, 150.3 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.2 mg, Vitamin C, 4 mg, Folic Acid, 30.4 mcg, Calcium, 3.6 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 40.3 mg, Potassium, 208 mg, Zinc, 0.5 mg] | corn-on-the-cob--mexican-recipe-1265r |
| rcp521 | Corn Pakodas, Corn Pakora Snack Recipe | Snacks | Veg | [grated sweet corn cob, sweet corn kernels (makai ke dane), chopped coriander (dhania), green chilli paste, rice flour (chawal ka atta), salt, oil, green chutney, tomato ketchup] | 15 mins | 20 mins | [Punjabi Swadisht Nashta, Jain Naashta, Deep-fried Indian Starters, Evening Tea Snacks, Pakora Pakoda, Cocktail Party, Kadai Veg] | 30Makes 30 pakodas | Punjabi | corn pakora recipe | corn pakoda | sweet corn pakoda | corn bhajiya | with 13 amazing images. corn pakora are crispy, deep-fried Indian sweet corn fritters that can be relished for breakfast, evening snack or even along with meals. corn pakora, apart from being irresistibly tasty, are also easy to make as they use minimal, readily-available ingredients, and a simple procedure. corn pakora are made from sweet corn kernels, coriander, green chilli paste and rice flour. The combination of grated and whole sweet corn kernels with rice flour results in a perfect texture, while green chillies impart a mild but noticeable sharpness to corn pakora that is essential to balance the semi sweet taste of sweet corn. Notes on corn pakoda. 1. Add the rice flour. They not only bind together all the ingredients but also make the corn pakoda crunchy on frying. If rice flour is not available, then add corn flour, besan or refined flour. 2. Deep-fry corn pakoda on a high flame till they turn golden brown in colour and crispy from all the sides. corn pakoda, a perfect snack to have garma garam with a hot cup of Masala Chai! Learn to make corn pakora recipe | corn pakoda | sweet corn pakoda | corn bhajiya | with step by step photos and video below. | [To make corn pakodas, combine all the ingredients in a bowl and mix well., Heat the oil in a deep kadhai, drop a little mixture and deep-fry 8 to 10 at a time on a high flame till they turn golden brown in colour from all the sides., Repeat step 2 to make more pakodas., Serve the corn pakodas immediately with green chutney and tomato ketchup.] | [Energy, 24 cal, Protein, 0.4 g, Carbohydrates, 2.4 g, Fiber, 0.3 g, Fat, 1.6 g, Cholesterol, 0 mg, Sodium, 0.8 mg] | corn-pakodas-corn-pakora-snack-recipe-521r |
| rcp5710 | Corn Palak Pulao | NA | Veg | [boiled sweet corn kernels (makai ke dane), spinach (palak) puree, cooked long grain rice (basmati chawal), oil, black peppercorns (kalimirch), cinnamon (dalchini), cloves (laung / lavang), cardamoms (elaichi), chopped garlic (lehsun), chopped green chillies, sliced onions, chopped tomatoes, salt] | 15 mins | 7 mins | [Pulaos, Indian Party, Non-stick Pan, Quick Vegetarian Rice, khichdi Recipes, Senior Citizen, Pregnancy Iron Rich Indian Foods, Pregnancy Rice, Khichdi & Pulao] | 4Makes 4 servings | Indian | corn palak pulao recipe | spinach corn rice | sweet corn spinach pulao | with 27 amazing images. corn palak pulao recipe also known as palak corn (makai) pulao, is a simple, scrumptious, and quick dinner that takes only 30 minutes to prepare. Learn how to make corn palak pulao recipe | spinach corn rice | sweet corn spinach pulao | spinach corn rice is not only easy to prepare but also a healthy way to get all the goodness of spinach. This dish will win many young hearts with its mouth watering combination of ingredients and attractive appearance! This corn palak pulao uses both spinach puree and chopped spinach for nice color, flavor and texture. The sweet corn gives it a tempting look while carefully chosen spices give it an irresistible aromatic flavor and taste. pro tips to make corn palak pulao: 1. Instead of corn you can add paneer or mushrooms also. 2. This recipe is the best way to use leftover rice. 3. Enjoy it hot along with dahi or achar for the best flavours. Enjoy corn palak pulao recipe | spinach corn rice | sweet corn spinach pulao | with detailed step by step photos. | [To make corn palak pulao, heat the oil in a broad non-stick pan, add the peppercorns, cinnamon, cloves, cardamom, garlic and green chillies., Sauté on a medium flame for few seconds., Add the onions and cook on medium flame for 2 minutes. Add tomatoes and cook on medium flame of a minute., Add the spinach puree, corns and cook on medium flame for 2 minutes, while stirring occasionally., Finally, add the salt and rice, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve corn palak pulao hot.] | [Energy, 277 cal, Protein, 5.8 g, Carbohydrates, 45.3 g, Fiber, 4.7 g, Fat, 8.6 g, Cholesterol, 0 mg, Sodium, 39.2 mg] | corn-palak-pulao-5710r |
| rcp6412 | Corn Palak Sabzi, Healthy Sweet Corn Spinach Sabzi | NA | Veg | [boiled sweet corn kernels (makai ke dane), onion paste, tomato pulp, turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, garam masala, oil, salt, low fat milk, chopped spinach (palak), dried fenugreek leaves (kasuri methi), chopped coriander (dhania), garlic (lehsun) cloves, green chillies, ginger (adrak), phulkas parathas] | 15 mins | 20 mins | [Punjabi Sabzis, Leafy Vegetable Sabzis, Low Cal Subzis, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Indian Party, Iron Rich Sabzis | Iron Rich Dals |] | 4Makes 4 servings | Punjabi | corn palak sabzi recipe | sweet corn spinach sabzi | healthy corn spinach vegetable | with 16 amazing images. Widely available and full of nutrients, spinach makes a colourful and flavoursome companion to corn in this Corn Palak Sabzi. Healthy Corn Palak Sabzi has palak and sweet corn. Palak is one of the fat-free ways of adding antioxidants antioxidants like vitamin C, vitamin A and folate. These together will work to keep your heart free of diseases. Sweet Corn in Corn Palak Sabzi, on the other hand, is known to reduce reduce cholesterol levels and promote heart health. Diabetics are advised to replace the sweet corn with low fat paneer due to the high glycemic load of sweet corn. That will convert the Sweet Corn Spinach Sabzi to a Paneer Palak Sabzi. This Corn Palak Sabzi is a fairly good source of calcium which will aid in promoting bone strength. The fibre from spinach, sweet corn and tomatoes will help to cleanse your digestive tract too. Enjoy Corn Palak Sabzi with whole wheat phulkas instead of maida based naan. Try other healthy subzis like Tendli aur Matki ki Subzi and Hariyali Mutter. Enjoy how to make corn palak sabzi recipe | sweet corn spinach sabzi | healthy corn spinach vegetable | with detailed step by step photos and video below. | [Combine the spinach, dried fenugreek leaves ,sugar and ¼ cup of water, mix well and cook on a medium flame for few seconds., Allow it to cool completely and grind it in a mixer to a smooth purée along with coriander, garlic, green chillies and ginger. Keep aside., Heat the oil in a non-stick pan, add the onion paste and sauté on a medium flame for 1 to 2 minutes., Add the tomato pulp and sauté on a medium flame for few seconds., Add the turmeric powder, coriander-cumin seeds powder, garam masala,mix well and cook on a medium flame for 1 minute., Add the prepared spinach purée, mix well and cook on a medium flame for 1 more minute., Add the salt and milk, mix well and cook on a medium flame for 1 to 2 minutes., Add the sweet corn kernels, mix well and cook on a medium flame for 1 minute., Serve the corn palak sabzi hot with phulkas or parathas.] | [Energy, 107 cal, Protein, 3.3 g, Carbohydrates, 14.5 g, Fiber, 2.5 g, Fat, 4.5 g, Cholesterol, 0 mg, Sodium, 32.3 mg] | corn-palak-sabzi-healthy-sweet-corn-spinach-sabzi-6412r |
| rcp1662 | Corn Paneer Sabzi, Indian Makai Paneer Bhaji | Lunch | NA | [boiled sweet corn kernels (makai ke dane), paneer (cottage cheese) cubes, oil, chopped onions, chopped green chillies, turmeric powder (haldi), sugar, garam masala, chopped coriander (dhania), salt, rotis parthas] | 10 mins | 4 mins | [Punjabi Sabzis, Breakfast Idlis / Dosas / Uttapam, Indian Tiffin Box, Lunch box, Dabba, Quick Sabzis, Sukhi Sabzis, Saute, Indian Party] | 2Makes 2 cups | Punjabi | corn paneer sabzi recipe | Indian sweet corn paneer bhaji | makai paneer sabzi | sweet corn and cottage cheese sabzi | with 18 amazing images. corn paneer sabzi recipe | Indian sweet corn paneer bhaji | makai paneer sabzi | sweet corn and cottage cheese sabzi is a quick yet awesome in taste. Learn how to make makai paneer sabzi. To make corn paneer sabzi, heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute. Add the green chillies, sweet corn kernels, paneer, coriander, turmeric powder, sugar, garam masala, salt and 2 tbsp of water and cook on a medium flame for 2 to 3 minutes, while stirring gently. Serve hot with rotis or parathas. If you wish to break away from the standard potato-based sabzi, try this Indian sweet corn paneer bhaji with Indian breads! Soft and succulent paneer pairs extremely well with crunchy and sweet corn. When you have time on hand, try making paneer at home. This combination is further made more appetizing by the use of handful of Indian spices. Try this sweet corn and cottage cheese sabzi after a tiring day as a quick time saver. Though this makai paneer sabzi looks very simple and easy to make too, but it tastes very intense and you will experience a burst of flavour in every bite. Tips for sweet corn paneer sabzi. 1. Capsicum cubes would be a flavourful addition in this sabzi. You can add and sauté it after the onions. 2. This bhaji can be used as a stuffing for wrap. Spread green chutney on a roti, place the stuffing and roll. Enjoy corn paneer sabzi recipe | Indian sweet corn paneer bhaji | makai paneer sabzi | sweet corn and cottage cheese sabzi | with step by step photos. | [To make corn paneer sabzi, heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the green chillies, sweet corn kernels, paneer, coriander, turmeric powder, sugar, garam masala, salt and 2 tbsp of water and cook on a medium flame for 2 to 3 minutes, while stirring gently., Serve the corn paneer sabzi hot with rotis or parathas.] | [Energy, 361 cal, Protein, 12.3 g, Carbohydrates, 25.8 g, Fiber, 1.9 g, Fat, 24.2 g, Cholesterol, 0 mg, Sodium, 6.7 mg] | corn-paneer-sabzi-indian-makai-paneer-bhaji-1662r |
| rcp55 | Corn Panki | Snacks | NA | [grated sweet corn cob, chopped coriander (dhania), chopped green chillies, semolina (rava / sooji), besan (bengal gram flour), salt, banana leaves (kele ka patta), oil, green chutney] | 10 mins | 25 mins | [Gujarati Farsans, Quick breakfast, Breakfast Chillas, Indian Pancakes, Quick Evening Snacks, Indian Snacks for Entertaining, Indian Steamed Snacks, Evening Tea Snacks] | 8Makes 8 pankis | Gujarati | corn panki recipe | Gujarati sweet corn panki | Indian corn coriander panki | with 31 amazing images. corn panki recipe | Gujarati sweet corn panki | Indian corn coriander panki is a wonderful steamed snack which can lure anyone with its soft texture. Learn how to make Gujarati sweet corn panki. Panki is a thin pancake which has a unique way of cooking. It has a homely aroma and rustic flavour which is achieved by cooking the pankis in between banana leaves. Here a unique batter of grated sweet corn, besan and rava is used to make this delicious and attractive Indian corn coriander panki. Without onion, garlic or any overwhelming spices, this dish is very soothing to the palate. Yet, this Gujarati sweet corn panki has a very irresistible flavour, thanks to coriander, green chillies. Enjoy this hot and fresh with tongue-tickling green chutney You can view many more Gujarati farsans. Tips for corn panki. 1. You can make the batter in advance and prepare the panki when you want to eat them. 2. Panki means cooked between the banana leaves or corn leaves. A Tarla Dalal member suggested you can also use corn mielie leaves and that works well. 3. You can cook 3 to 4 pankis at one time on a tava. 4. If the mixture is too watery, add besan. 5. Let the guest remove the banana leaves when you serve them. That way the panki will remain hot and retain steam. Enjoy corn panki recipe | Gujarati sweet corn panki | Indian corn coriander panki | with step by step photos. | [To make corn panki, combine all the ingredients along with 2 tbsp of water in a deep bowl and mix well., Apply a little oil on one side of each banana leaf and keep aside., Put 2 tbsp of the batter on one half of the greased side on a banana leaf and spread it evenly., Place another greased banana leaf with the greased side facing downwards over it and press it lightly., Cook on a non-stick pan or a tava (griddle) till light brown spots appear on the leaves and the panki in between peels off the leaf easily., Repeat with the remaining batter to make 7 more pankis., Serve the corn panki immediately with green chutney., You can cook 3 to 4 pankis at one time on a tava.] | [Energy, 84 cal, Protein, 1.6 g, Carbohydrates, 7.8 g, Fiber, 1.1 g, Fat, 5.4 g, Cholesterol, 0 mg, Sodium, 4.8 mg] | corn-panki-55r |
| rcp33526 | Corn Parathas ( Growing Kids Recipe) | BreakFast | NA | [whole wheat flour (gehun ka atta), coarsely crushed sweet corn kernels, chopped spinach (palak), chopped green chillies, salt, oil, grated mozzrella cheese, oil] | | | [Indian Tawa, Non-stick Pan, Healthy Foods for Kids, Indian Breakfast Recipes for Kids, Kids After School, Snack Recipes for Kids, Kids High Energy Indian Foods] | 5Makes 5 mini parathas | Indian | Parathas sure are filling, and will keep your child satisfied till the next meal. And it sure does solve your woes as well, because your child will consume the nutritious spinach that is masked in the dough! | [Combine the wheat flour, corn, spinach, green chillies and salt in a bowl and knead to a soft, smooth dough using water as required. Keep aside for 5 minutes., Knead again using oil and keep aside under a wet muslin cloth., Divide the dough into 10 equal portions and roll each into 100 mm (4“) thin rotis using little flour., Place a roti on a flat surface, sprinkle 1 tsp of cheese and spread it evenly., Cover with another roti and press lightly., Heat a non-stick pan and cook each paratha using little oil till brown spots appear on both the sides., Repeat with the remaining ingredients to make 4 more parathas., Serve immediately.] | [Not Given] | corn-parathas--growing-kids-recipe-33526r |
| rcp880 | Corn Parcel | BreakFast | NA | [boiled sweet corn kernels (makai ke dane), fresh cream, curds (dahi), chopped coriander (dhania), salt, butter, chopped onions, chopped green chillies] | 10 mins | 3 mins | [Baked Snacks, Evening Tea Snacks, Baked, Barbeque Party Indian Recipes, Oven, Non-stick Pan, Healthy Breakfast Dips] | 4Makes 4 servings | Indian | Here is a surprise parcel your guests will be delighted to open! An exciting mixture of onions, sweet corn, fresh cream and curds pepped up with green chillies and coriander, is foil-packed and baked in a pre-heated oven, ready to be delivered to your guests when they arrive. An ideal starter, this tasteful Corn Parcel is sure to trigger the gastronomic machinery into full throttle! | [Combine the fresh cream, curds, coriander and salt in a small bowl and mix well. Keep aside., Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minutes., Add the green chillies and corn, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Switch of the flame, add the cream-curd mixture and mix well., Divide the prepared corn mixture into 4 equal portions., Place each portion in aluminium foil and make a parcel leaving enough room for expansion of the steam generated in cooking., Bake the parcels in a pre-heated oven at 180°c (360°f) for 15 minutes., Serve immediately.] | [Energy, 119 cal, Protein, 2.8 g, Carbohydrates, 16.9 g, Fiber, 1.7 g, Fat, 5.3 g, Cholesterol, 8.7 mg, Sodium, 33.7 mg] | corn-parcel-880r |
| rcp38995 | Corn Poha | Snacks | NA | [boiled sweet corn kernels (makai ke dane), thick beaten rice (jada poha), oil, mustard seeds ( rai / sarson), chopped onions, turmeric powder (haldi), sugar, salt, slit green chillies, lemon juice, chopped coriander (dhania), milk, chopped tomatoes, chopped onions, sev, lemon wedge] | 10 mins | 7 mins | [Breakfast Upma, Poha, Saute, High Tea Party, Non-stick Pan, Quick Breakfast Indian, Indian Breakfast Recipes for Kids, Kitty Party Snacks] | 3Makes 3 servings | Indian | corn poha recipe | corn poha for a healthy heart | quick sweet corn poha | with amazing 16 images. Poha can be thought of as our desi breakfast cereal! All over India, it is a very popular breakfast choice. Cooked it different ways, poha is satiating and tasty. Here, we show you how to make a tangy Corn Poha. With a traditional tempering and everyday taste-makers like green chillies, lemon juice and coriander, the Corn Poha has a homely yet snazzy taste. Corn poha is so wholesome and tasty that you can make it any time of the day, as breakfast, supper or a simple evening tea snack. The corn poha recipe is super quick and easy to make. The procedure of making corn poha is very simple. All you need to do is boil corn and soak poha side by side and keep it ready!! quick sweet corn poha is made with flat beaten rice, every Indian household has their own version of making poha. Corn poha can be quickly made and can be served on any occasion. Method of cooking is also very simple. To make corn poha, take oil in a non-stick kadhai, add oil and mustard seeds. Add onions to give a crunch to the sweet corn poha. Add sweet corn. Further, add soaked and drained poha. Add sugar which is optional, salt, green chilli paste which can be adjusted according to your preference of spice, lemon juice and coriander. Mix well and lastly add milk, which helps in softening the poha. Our corn poha is ready to be served!! Before serving corn poha, garnish it with onions, tomatoes, sev and coriander leaves! Poha makes a convenient and nourishing breakfast option. Replace potatoes with sweet corn to give your poha a new twist and top with a range of crunchy and colourful toppings. Is corn poha healthy for heart patients and pregnant women? Yes as the recipe uses poha and sweet corn. High iron count (2.67 mg in a cup) of poha. Most people prefer eating poha for breakfast. The reason behind it is its high carb count. Poha helps us accomplish nearly 5% of potassium requirement which will control blood pressure and sustain cardiac health and further aids in controlling blood cholesterol too. Sweet corn in a rich in fibre. The high vitamin B3 – 2.61 mg / cup is known to reduce cholesterol levels in body and in turn promote heart health. Sweet corn is good for pregnancy as high folate content and antioxidants - lutein is good for the foetus. Avoid the Sev in the recipe and drop the sugar as its optional. Poha can be used to make other interesting snacks like Poha Dhokla, Poha and Sprouted Vatana Samosa and Poha Bhajias. Enjoy corn poha recipe | corn poha for a healthy heart | quick sweet corn poha | with detailed step by step photos below. | [To make corn poha, clean, wash and drain the beaten rice and keep aside., Heat the oil in a broad non-stick pan and add the mustard seeds., When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent., Add the sweet corn and sauté on a medium flame for 1 minute., Add the beaten rice, mix well and cook on a medium flame for 1 more minute, stirring continuously., Add the turmeric powder, sugar, salt, green chilli paste, lemon juice and coriander, mix well and cook on a medium flame for 1 to 2 minutes., Add the milk and mix well., Serve the corn poha hot topped with tomatoes, onions, sev and a lemon wedge.] | [Energy, 213 cal, Protein, 3.7 g, Carbohydrates, 35.4 g, Fiber, 1.3 g, Fat, 6.4 g, Cholesterol, 1.6 mg, Sodium, 9.3 mg] | corn-poha-38995r |
| rcp42574 | Corn Poha Upma | Snacks | NA | [crushed sweet corn kernels (makai ke dane), curd (dahi), thick beaten rice (jada poha), ghee, mustard seeds ( rai / sarson), asafoetida (hing), urad dal (split black lentils), curry leaves (kadi patta), chopped onions, turmeric powder (haldi), green chilli paste, chopped coriander (dhania), lemon juice, salt] | 10 mins | 13 mins | [South Indian Evening Snacks, South Indian Breakfast, Breakfast Upma, Poha, Indian Snacks for Entertaining, Evening Tea Snacks, Non-stick Pan, Indian Birthday Party Snacks] | 3Makes 3 servings | South Indian | corn poha upma recipe | corn poha vegetable upma | Indian sweet corn upma | easy breakfast | with 29 amazing images. corn poha upma recipe is a unique upma made without the addition of rava. Learn how to make corn poha vegetable upma. To make corn poha upma, combine the curds and ½ cup water in a deep bowl and whisk well. Keep aside. Heat a broad non-stick pan, add the beaten rice and dry roast it on a medium flame for 4 minutes. Transfer the beaten rice to a plate and keep aside. Heat the ghee in a broad non-stick pan, add the mustard seeds, asafoetida, urad dal and curry leaves and sauté on a medium flame for 1 minute. Add the onions and sauté on a medium flame for 1 minute. Add the corn, turmeric powder and green chilli paste, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the roasted beaten rice, coriander, curd-water mixture, lemon juice and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously. Serve immediately. Upma, the all-time favourite breakfast dish, comes to your table with a totally unexpected twist! This is an innovative version of the classic dish, made with crushed sweet corn kernels and beaten rice. The richness of corn is evident in every mouthful of this Indian sweet corn upma, which strikes the right chord with young and old alike. Curd and lemon juice give the corn poha upma a pleasant tanginess while green chillies give it a nice spicy touch. You can also try similar recipes like Oat Upma or Sevaiyan Upma. Ready in a jiffy this easy breakfast is perfect for days when you are on the go and do not have much time on hand to cook. Do try this exciting for of upma!! Tips for corn poha upma. 1. Ensure you crush the sweet corn coarsely. The best way to crush corn is to add the corn kernels to the mixer jar and pulse for 5 seconds and stop. Pulse it once again for 5 seconds and stop. Coarsely crushed corn will be ready. 2. Keep a close watch while roasting the poha as they tend to burn easily. Keep stirring them continuously. 3. Green chilli paste can be replaced with finely chopped green chillies if you wish to. 4. This upma tends to thicken with time. So serving it immediately is very important. Enjoy corn poha upma recipe | corn poha vegetable upma | Indian sweet corn upma | easy breakfast | with step by step photos. | [To make corn poha upma, combine the curds and 1/2 cup water in a deep bowl and whisk well. Keep aside., Heat a broad non-stick pan, add the beaten rice and dry roast it on a medium flame for 4 minutes., Transfer the beaten rice to a plate and keep aside., Heat the ghee in a broad non-stick pan, add the mustard seeds, asafoetida, urad dal and curry leaves and sauté on a medium flame for 1 minute., Add the onions and sauté on a medium flame for 1 minute., Add the corn, turmeric powder and green chilli paste, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the roasted beaten rice, coriander, curd-water mixture, lemon juice and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously., Serve the corn poha upma immediately.] | [Energy, 192 cal, Protein, 5.2 g, Carbohydrates, 32.2 g, Fiber, 2.6 g, Fat, 5.7 g, Cholesterol, 2.7 mg, Sodium, 11.8 mg] | corn-poha-upma-42574r |
| rcp1552 | Corn Pulao ( Desi Khana) | NA | NA | [boiled sweet corn kernels (makai ke dane), cooked long grained rice (basmati), ghee, cinnamon (dalchini), cloves (laung / lavang), chopped capsicum, boiled carrot cubes, salt, curds (dahi), fresh cream, sugar, ghee, salt, chopped onions, grated coconut, garlic (lehsun) cloves, coriander (dhania) seeds, cumin seeds (jeera), cinnamon (dalchini), cloves (laung / lavang), cardamoms, ginger (adrak), poppy seeds (khus-khus), whole dry kashmiri red chillies, ghee, milk] | 15 mins | 8 mins | [Pulaos, Microwave, Indian Party, Non-stick Pan] | 4Makes 4 servings (4 serving ) | Indian | Layers of rice, cooked along with corn, carrot, capsicum and a few simple spices, interact with a richly-flavoured curry… and, the conversation between the layers in the corn pulao is rather interesting! Baking the arrangement in an aluminium foil wrapper gives a special touch to the pulao. | [Heat the ghee in a broad non-stick pan, add the cinnamon and cloves and sauté on a medium flame for a few seconds., Add the capsicum and sauté on a medium flame for 1 to 2 minutes., Add the rice, corn, carrot and salt and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Divide the rice into 2 equal portions and keep aside., Combine the curds, cream, sugar, salt and ¼ cup of water in a bowl and whisk well. Keep aside., Heat the ghee in a broad non-stick pan, add the prepared paste and cook on a medium flame for 2 to 3 minutes., Add the curds-cream mixture, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside., Grease a microwave safe baking bowl with ghee, put 1 portion of rice in it and spread it evenly using the back of a spoon., Put the prepared curry over it and spread it evenly., Finally add the remaining portion of rice over it and spread it evenly., Pour the milk over it, cover with a lid and bake in a pre-heated oven at 180°c (360°f) for 15 to 20 minutes or microwave on high for 5 to 7 minutes., Just before serving, turn upside down on a big serving plate., Serve immediately.] | [Energy, 374 cal, Protein, 5 g, Carbohydrates, 36.1 g, Fiber, 3.1 g, Fat, 23.2 g, Cholesterol, 0 mg, Vitamin A, 308 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.8 mg, Vitamin C, 23.8 mg, Folic Acid, 11.8 mcg, Calcium, 76.7 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 9.9 mg, Potassium, 91.8 mg, Zinc, 0.6 mg] | corn-pulao---desi-khana-1552r |
| rcp30997 | Corn Pulao ( Corn Recipe) | NA | NA | [soaked and cooked rice (chawal), butter, salt, milk, boiled sweet corn kernels (makai ke dane), oil, cumin seeds (jeera), chopped green chillies, chopped onions, salt, oil, chopped coriander (dhania)] | 10 mins | 8 mins | [Quick South Indian, Maharashtrian Rice Recipes] | 4Makes 4 servings (1 serving ) | Maharashtrian | What would a meal be without a rice dish! this pulao is loaded with yummy sweet corn kernels, and is undoubtedly a favourite with young and old alike. | [Heat the butter in a broad non-stick pan, add the rice and sauté on a medium flame for 1 to 2 minutes., Add the salt and milk, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside., Heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the green chillies and onions, mix well and sauté on a medium flame for 1 to 2 minutes., Add the sweet corn and salt, mix well and sauté on a medium flame for 1 to 2 minutes. Keep aside., Grease a microwave safe bowl with a little oil., Spread the corn mixture evenly at the bottom of a greased bowl., Spread the rice evenly on top and press well., Just before serving, microwave on high for 2 to 3 minutes and invert on a plate., Serve hot garnished with coriander.] | [Energy, 1173 cal, Protein, 21.2 g, Carbohydrates, 167.7 g, Fiber, 10.8 g, Fat, 47.1 g, Cholesterol, 0 mg, Vitamin A, 847.5 mcg, Vitamin B1, 0.3 mg, Vitamin B2, 0.4 mg, Vitamin B3, 3.2 mg, Vitamin C, 14.3 mg, Folic Acid, 66.4 mcg, Calcium, 260.4 mg, Iron, 2.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 131.7 mg, Potassium, 487.4 mg, Zinc, 2.8 mg] | corn-pulao--corn-recipe-30997r |
| rcp2215 | Corn Pullav | NA | NA | [rice (chawal), canned corn kernels (makai ke dane), cooked corn, capsicum, tomato, celery (ajmoda), spring onions, onion, curry powder, ghee, salt, green chillies, ginger (adrak), garlic (lehsun)] | 25 mins. | 25 mins. | [Boiled Indian recipes] | 8Serves 8 | Indian | A non- traditional pullav which is neither too rich nor too hot. | [Boil the rice. Each grain of the cooked rice should be separate., Open the packet of corn and thaw in a colander., Cut all the vegetables into small pieces. Chop the leaves of the spring onions., Heat the ghee in a vessel and fry the onions for a little time., Add the paste and fry for 3 minutes., Add the curry powder and fry again for 1 minute., Add the tomatoes, capsicum, celery and spring onions and cook again for 3 minutes., Add the corn, rice, and salt and cook for 5 minutes., Serve hot.] | [Not Given] | corn-pullav-2215r |
| rcp3088 | Corn Sambar for Kids | NA | NA | [grated sweet corn cob, ghee, cumin seeds (jeera), asafoetida (hing), chopped onions, chopped tomatoes, sambar powder, salt, vegetable idlis] | 10 mins | 7 mins | [South Indian Sambar, Non-stick Pan, Recipes for Baby (10 to 12 Months)] | 1Makes 1.25 cups | South Indian | corn sambar for Kids | sweet corn sambar for toddlers | how to make corn sambar at home | corn sambhar | with 15 amazing images. Corn Sambar, grated sweet corn tempered with cumin and seasoned mildly with sambar powder. An innovative variant of sambhar, this Corn Sambhar is very different from the traditional recipe but very attractive to children. Since grated sweet corn cooks faster than other veggies and dal usually used in the traditional version, this Sweet Corn Sambhar for Kids is also quicker to prepare. Onions and tomatoes greatly improve the flavour and texture of the Corn Sambhar, which tastes fabulous with steamed rice or vegetable idlis. If at all anything is leftover, you will love to have it with your meal too! Sambar powder added in this Sweet Corn Sambar for Toddlers is in small quantities, but it truly adds that South Indian touch to the recipe. Make your own Sambar powder or buy it from a local store. Your baby will gather small amounts of calcium, vitamin A, magnesium, phosphorus, phosphorus and some B vitamins with this nourishing bowl. Learn how to make Corn Sambar at Home. Enjoy corn sambar for Kids | sweet corn sambar for toddlers | how to make corn sambar at home | corn sambhar | with step by step photos. | [To make corn sambar for kids, heat the ghee in a deep non-stick pan and add the cumin seeds., When the seeds crackle, add the asafoetida and onions and sauté on a medium flame for 30 seconds., Add the tomatoes, sweet corn, sambar powder and salt, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally in between., Add 1 cup of water, mix well and again cook on a medium flame for 2 minutes, while stirring occasionally in between., Serve the corn sambar for kids lukewarm with vegetable idlis.] | [Energy, 71 cal, Protein, 2.1 g, Carbohydrates, 12.2 g, Fiber, 2 g, Fat, 2.3 g, Cholesterol, 0 mg, Sodium, 8.3 mg] | corn-sambar-for-kids-3088r |
| rcp32902 | Corn Sambhar ( South Indian Recipes ) | Dinner | Veg | [grated sweet corn cob, oil, mustard seeds ( rai / sarson), curry leaves (kadi patta), asafoetida (hing), potato cubes, shallots (madras onions), sambhar masala, salt, chopped coriander (dhania)] | 10 mins | 15 mins | [South Indian Sambar, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Non-stick Pan, South Indian Dinner] | 4Makes 4 servings | South Indian | An extremely innovative variant of the quintessential sambhar, this adds to your meal the nutritional benefits of corn and the cooling effect of madras onions. As a variation, you can also add one red chilli and ½ tsp of methi seeds to the tempering it boosts the flavour and aroma. | [Heat the oil in a broad non-stick pan and add the mustard seeds., When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for a few seconds., Add the potatoes, madras onions and 1½ cups of water and cook on a medium flame for 8 to 10 minutes or till the vegetables are soft, while stirring occasionally., Add the sambhar masala, mix well and cook on a medium flame for 1 minute., Add the corn, salt and 1½ cups of water, mix well and bring to a boil., Serve hot garnished with coriander., Instead of grating the corn cobs, 1 cup coarsely crushed corn kernels can also be used.] | [Energy, 131 cal, Protein, 3.5 g, Carbohydrates, 23.1 g, Fiber, 2.5 g, Fat, 4 g, Cholesterol, 0 mg, Vitamin A, 53.1 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.3 mg, Vitamin C, 5.6 mg, Folic Acid, 24.4 mcg, Calcium, 10.5 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 8.1 mg, Potassium, 183 mg, Zinc, 0.4 mg] | corn-sambhar---south-indian-recipes--32902r |
| rcp32718 | Corn Seekh Kebab ( Kebabs and Tikkis Recipes) | Snacks | Veg | [mashed potatoes, sweet corn kernels (makai ke dane), chopped spring onions whites, chopped green chillies, cornflour, salt, garam masala, ghee, melted butter] | 10 mins | 10 mins | [Vegetarain Kebabs, Barbeque, Pan, Quick Snacks / Quick Starters] | 4Makes 4 kebabs | NA | Mouth-watering sweet corn seekh kebabs brushed with warm chilli butter while grilling, this is truly a tongue-thriller! | [Combine all the ingredients, except the ghee, in a bowl and mix well. Keep aside., Heat the ghee in a pan and add the prepared mixture and cook for 2 to 3 minutes. Allow the mixture to cool., Divide the mixture into 4 equal portions and using a thick seekh (metal skewer), press each portion of the mixture on it with your fingers to make a 100 mm. (4") long kebab., Brush each kebab with ½ tsp of butter and cook them over a charcoal or electric barbeque till they are evenly browned on all sides (approx. 3 to 4 minutes)., Serve hot.] | [Energy, 78 cal, Protein, 1 g, Carbohydrates, 10.1 g, Fiber, 1 g, Fat, 3.9 g, Cholesterol, 0 mg, Vitamin A, 85 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.7 mg, Vitamin C, 5.3 mg, Folic Acid, 14.9 mcg, Calcium, 9.3 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 15.7 mg, Potassium, 87.7 mg, Zinc, 0.2 mg] | corn-seekh-kebab--kebabs-and-tikkis-recipes-32718r |
| rcp2838 | Corn Sev Puri | Snacks | Veg | [nylon sev, pomegranate (anar), tomato pulp, oil, carom seeds (ajwain), asafoetida (hing), garlic (lehsun) paste, chilli powder, sugar, salt, boiled sweet corn kernels (makai ke dane), chopped onions, chopped tomatoes, chopped green chillies, lemon juice, chaat masala, salt, chopped coriander (dhania)] | 10 mins | 7 mins | [Indian Veg Recipes, Indian Snacks for Entertaining, Chaat, Evening Tea Snacks, Holi recipes, Indian Party, Indian Birthday Party] | 5Makes 5 plates | Indian | corn sev puri recipe | sweet corn sev puri | Indian chaat recipe | with 36 amazing images. corn sev puri recipe | sweet corn sev puri | Indian chaat recipe is a unique yet tempting snack for all chaat lovers. Learn how to make sweet corn sev puri. Although every Mumbai visitor never misses eating Indian chaat recipe, those who eaten the same delicacy over the years do grow weary of it. Here is a recipe for all those who agree with me. Similar but yet very different from the traditional sev puri is corn sev puri. Baked papadis or little puris are topped with a topping of sweet corn and crunchy onions spiked with a tangy ajwain (carom) flavoured tomato chutney. Dotted with pomegranate, these sweet corn sev puri are truly divine and a must try. All that is required to be kept ready is a papadis which can be stored in an air-tight container. You can then easily whip up this recipe at any time of the day when unexpected guests arrive. If you like chaat with papdis then do check these recipes tava chana, bhel puri, mixed sprouts and green pea chaat, spicy chaat- Calcutta style, will surely steal your heart with its simple and chatpata flavour. Tips for corn sev puri. 1. When you have time on hand, you can make papdi at home. 2. Tomato chutney can be substituted with khajur imli ki chutney and pudina chutney. Enjoy corn sev puri recipe | sweet corn sev puri | Indian chaat recipe | with step by step photos. | [Heat the oil in a non-stick pan, add the carom seeds and allow them to crackle., When the seeds crackle, add asafoetida and garlic paste, mix well and sauté on a medium flame for 30 seconds., Add the tomato pulp, mix well and cook on a slow flame for 4 to 5 minutes, while stirring occasionally. ., Add the chilli powder, sugar and salt, mix well and cook on a medium flame for 1 minute., Remove from the flame, transfer to a bowl and keep aside., To make corn sev puri, arrange 6 papdis on a serving plate., Top each papdi with 2 tsp of the corn topping and 1 ½ tsp of tomato chutney over it., Sprinkle ½ tsp of pomegranate and 1 ½ tsp of sev over each papdi., Repeat steps 1 to 3 to make 4 more plates., Serve immediately garnished with coriander., Take 8 medium sized tomatoes, put them in boiling water for 2 to 3 minutes, remove from the flame and drain them. Peel and deseed the tomatoes and blend in a mixer till smooth.] | [Energy, 264 cal, Protein, 4.2 g, Carbohydrates, 26.8 g, Fiber, 3 g, Fat, 15.7 g, Cholesterol, 0 mg, Sodium, 18.1 mg] | corn-sev-puri-2838r |
| rcp38088 | Corn Sev Puris ( Gluten Free) | Snacks | Veg | [maize flour (makai ka atta), salt, oil, oil, sweet corn kernels (makai ke dane), chopped onions, chopped green chillies, chopped tomatoes, lemon juice, salt, tomatoes, oil, carom seeds (ajwain), grated garlic (lehsun), chilli powder, sugar, salt, tomato chutney, sev, pomegranate (anar), chopped coriander (dhania)] | 10 mins | 10 mins | [Saute, Deep Fry, Kadai Veg, Non-stick Pan, Gluten Free Indian Snacks] | 5Makes 5 plates (30 puris) (5 plates ) | Indian | Don’t deprive kids on a gluten free diet of chaat - instead let them enjoy these maize flour puris, with a colourful corn topping, tomato chutney and sev! prepare the puris in advance and store in an airtight container and use to instantly rustle up a great snack when needed. | [Combine all the ingredients in a deep bowl and knead into semi-stiff dough using enough water., Divide the dough into 30 equal portions and roll out each portion into a 38 mm. (1½”) diameter circle., Prick the puris with the help of a knife., Heat the oil in a kadhai and deep-fry the puris, a few at a time, till they turn golden brown in colour from both the sides. Keep aside., Boil enough water in a deep vessel and immerse the tomatoes in it for 2 to 3 minutes and drain. Peel the tomatoes, deseed them and blend in a mixer till smooth. Keep this tomato pulp aside., Heat the oil in a broad non-stick pan; add the carom seeds and sauté for 30 seconds., Add the garlic and sauté for a few more seconds., Add the tomato pulp, chilli powder, sugar and salt, mix well and cook on a slow flame for 4 to 5 minutes. Keep aside., Just before serving, arrange 6 puris on a serving plate., Top each puri with 2 tsp of the corn topping and 1½ tsp of tomato chutney., Repeat steps 1 and 2 to make 4 more plates., Serve immediately garnished with coriander, sev and pomegranate.] | [Energy, 342 cal, Protein, 7.7 g, Carbohydrates, 38.2 g, Fiber, 7.5 g, Fat, 18.1 g, Cholesterol, 0 mg, Sodium, 36.4 mg] | corn-sev-puris---gluten-free-38088r |
| rcp1409 | Corn Stuffed Potato | Snacks | NA | [potatoes, salt, boiled sweet corn kernels (makai ke dane), butter, chopped onions, chopped green chillies, salt freshly ground black pepper (kalimirch), grated processed cheese] | 20 mins | 3 mins | [Baked Snacks, Evening Tea Snacks, Baked, Indian Birthday Party, High Tea Party, Western Party, Cocktail Party] | 6Makes 6 stuffed potatoes | Indian | Baked potatoes turn into a spicy treat when stuffed with this exciting corn filling! Corn and onions perked up with everyday ingredients like green chillies and pepper make a great, buttery filling, which elevates the potatoes to a high level of culinary delight. Relish the Corn Stuffed Potato right off the oven and enjoy it. | [Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the green chillies, sweet corn kernels, salt and pepper, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Divide the filling into 6 equal portions and keep aside., Cut each boiled potato into 2 halves horizontally., Scoop the potato halves, using a spoon so that a depression is created for the filling., Sprinkle some salt over each potato halve and fill each potato halve with one portion of the corn filling., Sprinkle 2 tsp of the cheese over each potato halve and align the potatoes on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 minutes., Serve immediately.] | [Energy, 97 cal, Protein, 3 g, Carbohydrates, 16.8 g, Fiber, 1.4 g, Fat, 2.4 g, Cholesterol, 0 mg, Vitamin A, 63.5 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.6 mg, Vitamin C, 9.3 mg, Folic Acid, 13.5 mcg, Calcium, 55.3 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 14.9 mg, Potassium, 159.1 mg, Zinc, 0.4 mg] | corn-stuffed-potato-1409r |
| rcp39123 | Corn Tomato and Cheese Toast, Indian Corn Toast | Snacks | NA | [bread, boiled sweet corn kernels (makai ke dane), chopped tomatoes, grated processed cheese, chopped capsicum, chopped onions, dry red chilli flakes (paprika), dried oregano, salt, melted butter, grated garlic (lehsun), tomato ketchup] | 10 mins | 0 mins | [American Breakfast, Quick Evening Snacks, Toast Sandwich, Baked, Raksha - Bandhan, Christmas, Father's Day] | 5Makes 5 toasts | American | corn tomato and cheese toast recipe | Indian corn toast | masala cheese corn toast | with 23 amazing images. corn tomato and cheese toast recipe | Indian corn toast | masala cheese corn toast is a quick fix snack, which can be made with leftover bread. Learn how to make Indian corn toast. To make corn tomato and cheese toast, divide the topping into 5 equal portions and keep aside. Place the bread slices on a clean, dry surface and apply the butter- garlic paste evenly over all the bread slices. Spread 1 portion of the topping on each bread slice and bake in a pre-heated oven at 200°c (400°f) for 5 to 7 minutes or till the bread slices are crisp. Cut the toast into slices and serve immediately with tomato ketchup. Every bite of this Indian corn toast is truly a delicious mouthful, with juicy corn kernels and tomatoes, crunchy capsicum and succulent onions. The garlicky butter spread and sprinkling of red chilli flakes give it a lingering flavour while the generous topping of grated cheese makes it a full-fledged treat. The masala cheese corn toast is a great starter for a party but also a welcome snack on any day! Serve it with kiwi margarita, be it a kid's play date or birthday party or a kitty party. Tips for corn tomato and cheese toast. 1. Use processed cheese and not mozzarella cheese. 2. You can also use leftover bread slices for this recipe. 3. You can also use coloured capsicum if they are easily available. 4. Serve immediately or they will turn soggy. Enjoy corn tomato and cheese toast recipe | Indian corn toast | masala cheese corn toast | with step by step photos. | [Divide the topping into 5 equal portions and keep aside., Place the bread slices on a clean, dry surface and apply the butter- garlic paste evenly over all the bread slices., Spread 1 portion of the topping on each bread slice and bake in a pre-heated oven at 200°c (400°f) for 5 to 7 minutes or till the bread slices are crisp., Cut the toast into slices and serve immediately with tomato ketchup.] | [Not Given] | corn-tomato-and-cheese-toast-indian-corn-toast-39123r |
| rcp1458 | Corn Tomato and Spinach Soup | NA | Veg | [sweet corn kernels (makai ke dane), chopped tomatoes, shredded spinach (palak), yellow moong dal (split yellow gram), butter, chopped onions, salt, cornflour water, lemon juice, freshly ground black pepper (kalimirch)] | 10 mins | 20 mins | [Punjabi Shorbas | Punjabi Soups, Chunky Indian Soups, Thick / Creamy Indian Soups, Indian Party, Pressure Cooker, Non-stick Pan, Quick Vegetarian Soups] | 4Makes 4 servings | Punjabi | corn tomato and spinach soup recipe | Indian creamy corn tomato and spinach stew | corn and spinach soup | corn soup with spinach | with 26 amazing images corn tomato and spinach soup is indeed a splash of colours and flavours in this Indian soup! Learn how to make Indian creamy corn tomato and spinach stew. Tender corn, fresh spinach, ripe tomatoes –the onion brings in complementary flavours that enhance the taste of the other ingredients, while the lemon juice and pepper makes this corn and spinach soup zestier. The use of butter and the cornflour mixture along with grated corn bestows creaminess in this corn soup with spinach. On the other hand, the chopped onions, tomatoes and spinach are a delight to bite into. To make corn tomato and spinach soup, combine the sweet corn, yellow moong dal and 2½ cups of water in a pressure cooker and pressure cook for 2 whistles. Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes. Add the prepared corn-moong dal mixture, 1/2 cup of water, tomatoes spinach and salt mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the cornflour-water mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Add the lemon juice and pepper powder and mix well. Serve hot. The use of all the veggies in Indian creamy corn tomato and spinach stew makes it a satiating fare. These are also a good source of some antioxidants like lutein and lycopene, which work as warriors to ward off the harmful free radicals from the body. Tips for corn tomato and spinach soup. 1. Buy corn cob which looks plump and has kernels that are tightly arranged in rows. 2. After adding the cornflour at step 5, stir the soup continuously to avoid lump formation. 3. If you are not serving the soup immediately, adjust the consistency before serving and re-heating by adding milk. Enjoy corn tomato and spinach soup recipe | Indian creamy corn tomato and spinach stew | corn and spinach soup | corn soup with spinach | with step by step photos below. | [To make corn, tomato and spinach soup, combine the sweet corn, yellow moong dal and 2½ cups of water in a pressure cooker and pressure cook for 2 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the prepared corn-moong dal mixture, 1/2 cup of water, tomatoes, spinach and salt mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the cornflour-water mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Add the lemon juice and pepper powder and mix well., Serve the corn, tomato and spinach soup hot.] | [Energy, 126 cal, Protein, 4 g, Carbohydrates, 24 g, Fiber, 2.9 g, Fat, 2.8 g, Cholesterol, 7.5 mg, Sodium, 35.1 mg] | corn-tomato-and-spinach-soup-1458r |
| rcp1273 | Corn Tortillas | NA | Veg | [maize flour (makai ka atta), plain flour (maida), oil, salt] | 15 mins | 5 mins | [Mexican Vegetarian, Jain International, Mexican Burritos / Chimichangas, Mexican Main Dish, Mexican Delights, Indian Rotis, Mexican Party] | 15Makes 15 tortillas | Jain | corn tortilla recipe | Mexican corn tortilla | Indian style corn tortilla | easy homemade corn tortillas | with 18 amazing images. corn tortilla recipe | Mexican corn tortilla | Indian style corn tortilla | easy homemade corn tortillas is a simple 4-ingredient recipe, and you can easily make it at home. Learn how to make easy homemade corn tortillas. To make corn tortilla, mix the flours, oil and salt and make a dough by adding enough warm water. Knead the dough well and keep or 1/2 hour. Knead again. Divide the dough into 15 equal portions. Depending on the diameter you require for the dish, roll out each portion into 6" (150 mm.) or 9” (225 mm.) diameter thin rounds with the help of a little flour. Cook lightly on a tava (griddle) and keep aside. Are you all set to explore Mexican foods? Well, then it is time for you to master the art of making Mexican corn tortilla. To put it very simply, the tortilla is nothing but a Mexican roti made with maize flour. Indian style corn tortilla is at the heart of several Mexican delicacies like Tostadas, Spicy Mushroom Enchiladas and Chilli Bean Quesadillas. You can also make soft-shell tacos and serve with salsa, Guacamole sour cream, kidney bean stuffing, lettuce leaves and boiled corn kernels to enjoy a thematic Mexican meal at home. If you make Mexican food frequently, you can even make a large quantity of easy homemade corn tortillas and freeze them in your refrigerator, to use as and when required. While traditionally tortillas are made with a Mexican flour called Masa Harina, we use maize flour that is derived from the ground and desiccated seed of the maize plant. Maize flour is commonly available in India. Tips for corn tortilla. 1. Ensure to sieve the maida before use so it is lump free. 2. We suggest you use the recommended quantity of salt for this recipe to get the perfect taste. 3. Cook the tortillas only for 40 to 50 seconds. Over cooking may make them chewy. Enjoy corn tortilla recipe | Mexican corn tortilla | Indian style corn tortilla | easy homemade corn tortillas | with step by step photos. | [To make the corn tortillas, mix the flours, oil and salt and make a dough by adding enough warm water., Knead the dough well and keep aside for 1/2 hour. Knead again., Divide the dough into 15 equal portions., Depending on the diameter you require for the dish, roll out each portion into 6" (150 mm. ) or 9" (225 mm. ) diameter thin rounds with the help of a little flour., Cook lightly on a tava (griddle) and keep aside.] | [Energy, 63 cal, Protein, 1.3 g, Carbohydrates, 11.1 g, Fiber, 0.6 g, Fat, 1.6 g, Cholesterol, 0 mg, Sodium, 162.5 mg] | corn-tortillas-1273r |
| rcp1826 | Corn, Basil and Fusilli Soup | NA | NA | [onion, chopped, cloves of garlic (lehsun), chopped, cream style sweet corn (canned), basil leaves, chopped, fusilli, Pesto, olive oil oil, salt, black pepper (kalimirch) powder, grated processed cheese, basil] | 5 mins. | 25 mins. | [Italian Soups, Indian Pressure Cooker, Italian Party, Presssure Cooker Soups] | 4Serves 4. | Indian | A delicately flavoured soup. | [Heat the oil and saute the onion and garlic till the onion is translucent., Add the corn and saute for one minute., Add 3 cups of water, the basil and fusilli and simmer till the fusilli is cooked., Add the Pesto, salt and pepper and bring to a boil., Serve hot, garnished with the cheese and basil leaves.] | [Not Given] | corn-basil-and-fusilli-soup-1826r |
| rcp30987 | Corn, Basil and Fusilli Soup ( Corn) | NA | Veg | [boiled sweet corn kernels (makai ke dane), chopped basil leaves, boiled fusilli, olive oil, chopped onions, chopped garlic (lehsun), salt freshly ground black pepper (kalimirch), grated processed cheese] | 15 mins | 10 mins | [Italian Soups, Chunky Indian Soups, Jhat-Pat Soup, Non-stick Pan, Quick Vegetarian Soups] | 4Makes 4 servings | Indian | Revel in the charm of this satiating soup, with the soothing flavour of basil! The mild sweetness of sweet corn is a perfect match for the sharp hints of basil, and the duo makes this wholesome Corn, Basil and Fusilli Soup a total success. While onions and garlic add a bit of pungency to this soup, fusilli imparts a glorious texture and also makes the soup quite filling. You are sure to enjoy this exotic soup, tinged aesthetically with olive oil. Relish every mouthful of this wonderful soup with a slice or two of Parsley and Garlic Loaf for a quick and satisfying meal. | [Heat the oil in a deep non-stick pan, add the garlic and onions and sauté on a medium flame for 1 to 2 minutes., Add the corn and sauté on a medium flame for 1 minute., Add 3 cups of water, basil, fusilli and salt, mix well and cook on a medium flame for 6 to 7 minutes, while stirring occasionally., Add the pepper powder and mix well., Serve hot garnished with cheese.] | [Not Given] | corn-basil-and-fusilli-soup--corn-30987r |
| rcp33105 | Corn, Capsicum and Cheese Paratha ( Tiffin Recipe ) | Lunch | Veg | [crushed sweet corn kernels (makai ke dane), chopped capsicum, grated processed cheese, chilli powder, black salt (sanchal), whole wheat flour (gehun ka atta), oil, salt, whole wheat flour (gehun ka atta), ghee] | 10 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Breakfast Theplas, Parathas, One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba, Parathas, Stuffed Veg Parathas] | 4Makes 4 parathas (4 paratha ) | Punjabi | corn capsicum and cheese paratha recipe | stuffed corn and capsicum paratha | corn cheese and capsicum paratha | kids tiffin recipe | with 30 amazing images. corn capsicum cheese paratha is a paratha with wheat based cover and a yummy corn cheese and capsicum filling. Learn how to make corn capsicum and cheese paratha recipe | stuffed corn and capsicum paratha | corn cheese and capsicum paratha | kids tiffin recipe | corn, capsicum and cheese paratha and is also known as C3 paratha.. Adding capsicum to this combo introduces an element of colour and spice to it. These, along with everyday spice powders make a wonderful filling for parathas. The end-result is a soft, succulent and tasty corn, capsicum and cheese paratha that kids would love to sink their teeth into. It stays fresh for at least four hours, so you can pack it as a satiating and tasty tiffin snack for your children. Tips to make corn, capsicum and cheese paratha: 1. You can pack the parathas in your kids tiffin. 2. Instead of processed cheese you can add mozarella cheese also. 3. You can add green chilli paste instead of chilli powder if you are not making it for kids. Enjoy corn capsicum and cheese paratha recipe | stuffed corn and capsicum paratha | corn cheese and capsicum paratha | kids tiffin recipe | with detailed step by step images. | [Combine the whole wheat flour, oil and salt in a deep bowl and knead into a soft dough using enough water. Keep aside., To make corn capsicum and cheese paratha, divide the stuffing into 4 equal portions and keep aside., Divide the dough into 8 equal portions., Roll 2 portions of the dough separately into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling., Place a dough circle on a flat, dry surface and spread a portion of the stuffing over it., Place the other dough circle over it and pinch the sides to seal it., Heat a non-stick tava (griddle) and cook the paratha, using a little ghee, till it turns golden brown in colour from both the sides., Repeat steps 3 to 6 to make 3 more parathas., Cool slightly, wrap in an aluminum foil or cling film and pack in a tiffin box.] | [Energy, 179 cal, Protein, 5 g, Carbohydrates, 23.5 g, Fiber, 3.7 g, Fat, 8 g, Cholesterol, 5 mg, Sodium, 68.6 mg] | corn-capsicum-and-cheese-paratha--tiffin-recipe--33105r |
| rcp39258 | Corn, Cheese and Jalapeno Balls | Snacks | NA | [boiled and coarsely crushed sweet corn kernels, grated processed cheese, chopped jalapenos, butter, plain flour (maida), milk, plain flour (maida) water, salt, bread crumbs, oil, tomato ketchup] | 5 mins | 8 mins | [Italian Starters, Quick Evening Snacks, Indian Snacks for Entertaining, Indian Cheese Recipes, Deep-fried Indian Starters, Evening Tea Snacks, Deep Fry] | 6Makes 6 balls (6 ball ) | Indian | corn, cheese and jalapeno balls recipe | jalapeno poppers | corn cheese and jalapeno croquettes | party starter | with 27 amazing images. Corn and cheese is always a winning combo; add jalapenos to it and you have the definition of irresistible! a simple corn, cheese and jalapeno balls starter gets ready in minutes. Learn how to make corn, cheese and jalapeno balls recipe | jalapeno poppers | corn cheese and jalapeno croquettes | party starter | jalapeno poopers are deep-fried, melted cheese balls stuffed with sweet corn and diced jalapeños, coated in crispy breadcrumbs. You will love the texture of this preparation, with a soft interior and a crispy top. corn cheese and jalapeno croquettes is one such snack, which is loved by all. Not only kids but adults are also equally fond of them. These crispy corn cheese balls are delicious, look awesome too, can be enjoyed with tomato ketchup or coriander mint chutney. Tips to make corn cheese and jalapeno balls: 1. After boiling the corn, ensure it is drained completely. There should not be too much moisture left in it. 2. You can make it little colorful by adding finely chopped vegetables like capsicum and carrots, they also give a nice bite on frying. 3. Instead of grated processed cheese, you can use cheddar cheese, mozzarella cheese or a combination of all. Enjoy corn, cheese and jalapeno balls recipe | jalapeno poppers | corn cheese and jalapeno croquettes | party starter | with detailed step by step images. | [To make corn, cheese and jalapeno balls, heat the butter in a broad non-stick pan, add the plain flour and cook on a medium flame for 1 minute, while stirring continuously., Add the milk, mix well and cook on a medium flame for 1 minute, while stirring continuously or till the mixture is thick., Transfer the mixture on to a plate and allow it to cool completely., Add the corn, cheese, jalapenos and salt and mix well., Divide the mixture into 6 equal portions and roll each portion into a round ball., Dip the balls in the prepared plain flour-water mixture and roll in bread crumbs till they are evenly coated from all the sides., Heat the oil in a deep kadhai and deep-fry the balls, a few at a time, till they turn golden brown in colour from all the sides., Serve the corn, cheese and jalapeno balls immediately with tomato ketchup.] | [Energy, 125 cal, Protein, 3.7 g, Carbohydrates, 11.1 g, Fiber, 0.2 g, Fat, 7.2 g, Cholesterol, 13.8 mg, Sodium, 112.7 mg] | corn-cheese-and-jalapeno-balls-39258r |
| rcp36858 | Corn, Spinach and Penne Lollipops ( Recipe for Toddlers) | NA | NA | [butter, plain flour (maida), milk, sweet corn kernels (makai ke dane), cooked penne, blanched spinach (palak), chopped coriander (dhania), chopped green chillies, grated processed cheese, salt, plain flour (maida) water, bread crumbs, oil, bread sticks] | 10 mins | 20 mins | [Kids Tiffin Box, Recipes for Toddlers (1-3 Years)] | 20Makes 20 lollipops | NA | Healthy iron and fibre rich lollipops will be surely loved by your kids. | [Melt the butter in a pan, add the flour and cook for 1 minute, stir continuously to avoid burning., Add the milk and cook over a slow flame till the sauce thickens and no lumps remain. Remove from the flame and keep aside., Mix together the sweet corn, macaroni, spinach, coriander, green chillies, cheese, salt and the prepared sauce in a bowl and mash well., Divide the mixture into 40 equal portions and shape each portion into a round balls and insert the bread sticks., Dip only the macaroni mixture into the flour paste, coat well with the bread crumbs and keep aside., Deep fry the lollies over a high flame till they turn light brown in colour., Serve with tomato ketchup.] | [Not Given] | corn-spinach-and-penne-lollipops--recipe-for-toddlers-36858r |
| rcp150 | Corn, Spinach and Rice Balls ( Fun Food for Children) | Snacks | NA | [cooked sweet corn kernels (makai ke dane), blanched and finely chopped spinach (palak), cooked rice, chopped coriander (dhania), chopped green chillies, grated processed cheese, salt, plain flour (maida), water, bread crumbs, oil, butter, plain flour (maida), milk, tomato ketchup] | 15 mins | 20 mins | [Deep-fried Indian Starters, Evening Tea Snacks, Indian Birthday Party, Cocktail Party, Pan] | 20Makes 20 balls (20 ball ) | Indian | An innovative snack of cooked rice, luscious sweet corn kernels and healthy spinach bound together by cheese and thick sauce, coated with batter and bread crumbs, and deep-fried till crisp. The Corn, Spinach and Rice Balls feature a perfectly crisp top layer and a luxuriously soft interior, which makes the overall effect wonderful beyond words. Indeed, a great starter for a grand meal. | [Heat the butter in a broad non-stick pan, add the plain flour and cook on a medium flame for 1 minute, while stirring continuously., Add the milk, mix well and cook on a medium flame for 2 to 3 minutes or till the sauce thickens, while stirring continuously., Allow to cool completely. Keep aside., Combine the plain flour and ½ cup of water in a deep bowl, whisk well and keep aside., Combine the prepared thick sauce, sweet corn, spinach, rice, coriander, green chillies, cheese and salt in a deep bowl and mix well., Divide the mixture into 20 equal portions and roll each portion into a round ball., Dip each ball in the prepared plain flour-water mixture and roll in the bread crumbs till they are evenly coated from all the sides., Heat the oil in a deep non-stick and deep-fry, a few balls at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve hot with tomato ketchup.] | [Energy, 91 cal, Protein, 1.8 g, Carbohydrates, 8.8 g, Fiber, 0.4 g, Fat, 5.2 g, Cholesterol, 0 mg, Vitamin A, 241 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.3 mg, Vitamin C, 1.2 mg, Folic Acid, 4.6 mcg, Calcium, 33.1 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 26.9 mg, Potassium, 29.8 mg, Zinc, 0.1 mg] | corn-spinach-and-rice-balls---fun-food-for-children-150r |
| rcp8664 | Corn-On-The-Cob Curry | NA | Veg | [corns (makai),, chopped onions, chopped tomatoes, chilli powder, oil, salt, coriander (dhania) seeds, cloves (laung / lavang), cinnamon (dalchini), cumin seeds (jeera)] | 10 mins. | 15 mins. | [Sabzis with Gravies, Kadai Veg, Deep Pan] | 4Serves 4. | NA | 'Bhuttas' now form a part of this curry. | [Dry roast all the masala ingredients on a tawa, till you get the aroma. Cool and grind to fine powder. Keep aside., Pressure cook the corn for two whistles. Drain and keep aside., Purée the tomatoes in a blender with ¼ cup of water. Keep aside., Blend the onions to a smooth paste in the blender., Heat oil in a pan and sauté the onions until they turn light brown., Add the tomatoes and sauté on medium flame till the oil separates from the mixture., Add the masala powder, salt and red chilli powder and cook for some more time., Add about 2 cups of water and the corn cobs. Simmer for 5 minutes on medium flame., Serve hot.] | [Energy, 130 cal, Protein, 0.8 g, Carbohydrates, 6.3 g, Fiber, 0.6 g, Fat, 11.3 g, Cholesterol, 0 mg, Vitamin A, 169.8 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.3 mg, Vitamin C, 10.7 mg, Folic Acid, 9 mcg, Calcium, 32.6 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 4.5 mg, Potassium, 92.2 mg, Zinc, 0.2 mg] | corn-on-the-cob-curry-8664r |
| rcp32964 | Cottage Cheese and Celery Canapes ( Paneer Snacks Recipe) | Snacks | Veg | [paneer (cottage cheese), thick curds (dahi), chopped celery, chopped green chillies, black olives, salt, brown bread, butter, coriander (dhania), stuffed olives] | 10 mins | 0 mins | [Paneer Based Snacks, No Cooking Veg Indian, Quick Snacks / Quick Starters, Indian Birthday Party Snacks] | 16Makes 16 canapes | Indian | These petite, bite-sized canapés, are ideal as starters at a cocktail party. Small though they seem, they are truly power-packed and kindle the appetite of the guests like never before! | [Divide the spread into 4 equal portions and keep aside., Trim the edges of the bread slices, apply ½ tsp of butter on both sides of each slice and cook them on a tava (griddle) till both the sides are lightly brown in colour(alternately,toast the bread slices in a toaster and then butter them)., Apply a portion of the spread on each bread slice and cut each slice into 4 squares and serve immediately garnished with coriander and stuffed olives.] | [Energy, 56 cal, Protein, 2.1 g, Carbohydrates, 4.3 g, Fiber, 0.2 g, Fat, 3.3 g, Cholesterol, 0 mg, Vitamin A, 67.8 mcg, Vitamin B1, -0.1 mg, Vitamin B2, -0.1 mg, Vitamin B3, -0.1 mg, Vitamin C, 0.4 mg, Folic Acid, 1.8 mcg, Calcium, 62.1 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 4.4 mg, Potassium, 16.4 mg, Zinc, 0.1 mg] | cottage-cheese-and-celery-canapes--paneer-snacks-recipe-32964r |
| rcp32973 | Cottage Cheese and Celery Canapes ( Weight Loss After Pregnancy ) | NA | Veg | [grated low-fat paneer (cottage cheese), low-fat curds (dahi), chopped celery, chopped green chillies, whole wheat bread, low-fat butter, coriander (dhania), stuffed olives] | 10 mins | 0 mins | [No Cooking Veg Indian, Tava] | 16Makes 16 canapes | Indian | One of my favorite weight loss snacks, each canapé has only 57 calories. Rich in calcium, it also provides essential fatty acids from olives, which help get the glow back on your skin. | [Divide the spread into 4 equal portions and keep aside., Trim the edges of the bread slices, apply ½ tsp of butter on both sides of each slice and cook them on a non-stick tava (griddle) till both the sides are lightly brown in colour., Spread a portion of the spread on one side of each bread slice and cut each slice into 4 squares. Serve immediately garnished with coriander and pitted olives., You may alternatively toast the bread slices in a toaster and then butter them.] | [Energy, 57 calories, Protein, 4.1 gm, Carbohydrates, 8.4 gm, Fat, 0.7 gm, Calcium, 155.3 mg] | cottage-cheese-and-celery-canapes--weight-loss-after-pregnancy--32973r |
| rcp851 | Cottage Cheese and Cucumber Sandwich | Snacks | Veg | [brown bread, butter, paneer (cottage cheese), chopped cucumber, curds (dahi), chopped green chillies, salt, parsley] | 10 mins | 0 mins | [Jain Naashta, Paneer Based Snacks, Jain Snacks, Cheese Sandwich, No Cooking Veg Indian, Indian Birthday Party, High Tea Party] | 4Makes 4 open sandwiches | Jain | Bored of your ‘everyday’ sandwich with sliced veggies? try this delicious open sandwich with a topping of grated paneer and chopped cucumber with curds for binding and green chillies for spice. Sprigs of parsley impart a herbed feel to the cottage cheese and cucumber sandwich. Prepare it with fresh ingredients and serve immediately. | [Divide the topping into 4 equal portions and keep aside., Cut out and discard the sides of the bread slices. Lightly butter them on one side., Put 1 portion of a topping on each buttered bread slice and spread it evenly., Serve immediately garnished with a sprig of parsley.] | [Energy, 3 cal, Protein, 0.1 g, Carbohydrates, 0.4 g, Fiber, 0.4 g, Fat, 0 g, Cholesterol, 0 mg, Vitamin A, 0.8 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 1.1 mg, Folic Acid, 2.3 mcg, Calcium, 2.6 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1.6 mg, Potassium, 8.2 mg, Zinc, 0 mg] | cottage-cheese-and-cucumber-sandwich-851r |
| rcp5262 | Cottage Cheese and Dill Canapés | Snacks | NA | [brown bread, grated paneer (cottage cheese), thick curds (dahi), chopped dill leaves, chopped green chillies, black olives, salt] | 10 mins | 0 mins | [Cocktail Party, Quick Snacks / Quick Starters, Kids After School, Kids High Energy Indian Foods] | 12Makes 12 canapés (12 canapé ) | Indian | In the Cottage Cheese and Dill Canapés, thick curd is used to bind together the filling, which is further topped with sliced olives. Together the ingredients present a well-balanced flavour, and the little olive-topped triangles also look very dainty and nice! Throwing a Cocktail Party ? Offer a canapé selection to your guests - Rajgira Paratha Canapés , Mushroom Canapes , Toasted Bread Canapes , Parsley and Cottage Cheese Canapes , Cottage Cheese and Celery Canapes . | [Mix the paneer, curds, dill, green chilli and salt very well., Spread the mixture evenly on 6 bread slices., Cut each slice into 2 rectangles and garnish with a slice of olive on each piece, Serve immediately.] | [Energy, 74 cal, Protein, 2.9 g, Carbohydrates, 7.7 g, Fiber, 0.2 g, Fat, 3.4 g, Cholesterol, 0 mg, Vitamin A, 96.1 mcg, Vitamin B1, -0.1 mg, Vitamin B2, -0.1 mg, Vitamin B3, -0.1 mg, Vitamin C, 0.4 mg, Folic Acid, 3.5 mcg, Calcium, 71.5 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 2.3 mg, Potassium, 31.5 mg, Zinc, 0.2 mg] | cottage-cheese-and-dill-canapés-5262r |
| rcp4969 | Cottage Cheese and Olive Dip | BreakFast | Veg | [hung curds (chakka dahi), grated paneer (cottage cheese), chopped black olives, chopped garlic (lehsun), salt, monaco biscuits] | 10 mins | 0 mins | [Indian Dips / Sauces, No Cooking Veg Indian, Kebab Party, Barbeque Party Indian Recipes, Healthy Indian Breakfast, Marathoners, Endurance Athletes, Triathlete, Healthy Breakfast Dips] | 2Makes 1.5 cups (21 tbsp ) | Indian | Close your eyes for a moment and imagine how luscious would be a mixture of curd and grated cottage cheese. This creamy dip delivers perfectly to your expectations. Add to this the peppy impact of olives, garlic and pepper and you have a top-class dip in front of you. Enjoy the Cottage Cheese and Olive Dip with your favourite chips , crackers or monaco biscuits . | [Combine all the ingredients in a deep bowl and mix well., Refrigerate for atleast 1 hour and serve chilled with monaco biscuits.] | [Energy, 35 cal, Protein, 1.3 g, Carbohydrates, 1.2 g, Fiber, 0.1 g, Fat, 2.3 g, Cholesterol, 3 mg, Sodium, 3.6 mg] | cottage-cheese-and-olive-dip-4969r |
| rcp2462 | Cottage Cheese Balls in Tomato Sauce with Herbed Spaghetti | Dinner | Veg | [tomato pulp, butter, chopped onions, dry red chilli flakes (paprika), sugar, salt, fresh cream, crumbled paneer (cottage cheese), bread slices, curds (dahi), chopped coriander (dhania), chopped green chillies, cornflour, baking soda, salt, oil, dried mixed herbs, boiled spaghetti, butter, chopped garlic (lehsun), salt] | 30 mins | 20 mins | [Italian Veg Pasta, Pastas, One Dish Vegetarian Meals, One Meal Dinner, Cocktail Party, Non-stick Pan] | 3Makes 3 servings (3 serving ) | Italian | Think of this dish as three tasty units placed together with the sheer motive of delighting the diner! Flavourful and succulent cottage cheese balls; tangy tongue-tickling tomato sauce; and perfectly cooked, herbed spaghetti... each of these is as perfect as can be, whether in terms of flavour, texture or appearance, and when they come together the outcome is nothing short of magic. The tomato sauce, which is the highlight of this recipe, is absolutely amazing with a fresh, tangy flavour and a really luscious mouth-feel enhanced by the addition of fresh cream. Indeed, Cottage Cheese Balls in Tomato Sauce with Herbed Spaghetti can independently be served as a meal, as it is sure to please you and satiate you with its holistic composition and lingering flavour. | [Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the fresh tomato pulp, chilli flakes, sugar and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the fresh cream, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside., Combine the bread slices and curds in a bowl, mix well and cover with a lid and keep aside for 5 minutes., Combine all the ingredients along with the bread-curd mixture in a deep bowl and mix very well., Divide the mixture into 12 equal portions and roll each portion into a ball., Heat the oil in a deep non-stick pan and deep-fry a few cottage cheese balls at time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside., Heat the butter in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add the mixed herbs, spaghetti and salt, mix well and cook on a medium flame for 1 minutes, while stirring occasionally. Keep aside., Divide the herbed spaghetti into 3 equal portions and keep aside., Reheat the tomato sauce, add the cottage cheese balls, mix gently and cook on a medium flame for 1 minute. Divide it into 3 equal portions and keep aside., Place portion of the herbed spaghetti on a serving plate along the circumference of a plate., Put the tomato sauce along with cottage cheese balls in the centre of the spaghetti., Repeat steps 3 and 4 to make 2 more servings., Serve immediately.] | [Energy, 797 cal, Protein, 20.3 g, Carbohydrates, 66.1 g, Fiber, 3.4 g, Fat, 49.6 g, Cholesterol, 0 mg, Vitamin A, 1382.1 mcg, Vitamin B1, 0 mg, Vitamin B2, -0.4 mg, Vitamin B3, 4.5 mg, Vitamin C, 41.9 mg, Folic Acid, 74.3 mcg, Calcium, 496.5 mg, Iron, 3.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 109.9 mg, Potassium, 343 mg, Zinc, 0.8 mg] | cottage-cheese-balls-in-tomato-sauce-with-herbed-spaghetti-2462r |
| rcp8617 | Cottage Cheese Cutlet, Jain Paneer Cutlet | Snacks | Veg | [grated paneer (cottage cheese), rice (chawal), salt, chopped green chillies, plain flour (maida), chopped coriander (dhania), chopped capsicum, bread crumbs, oil, tomato] | 10 mins | 15 mins | [Jain Naashta, Jain International, Frozen Foods, Indian Freezer Recipes, Vegetarain Kebabs, Indian Snacks for Entertaining, Jain Snacks, Evening Tea Snacks] | 8Makes 8 cutlets | Jain | cottage cheese cutlet recipe | Jain paneer rice cutlet | Indian paneer starter | Jain paneer tikki | with 27 amazing images. cottage cheese cutlet recipe | Jain paneer rice cutlet | Indian paneer starter | Jain paneer tikki is a flavourful snack which can be made in a jiffy. Learn how to make Jain paneer rice cutlet. To make cottage cheese cutlet, combine the paneer, rice, salt, green chillies and plain flour in a bowl and mix well. Add the coriander and capsicum and mix well. Divide the mixture into 8 equal portions and roll each portion between the palms of your hands to make a flat round cutlet. Roll the cutlets in bread crumbs till they are evenly coated from both the sides. Heat a non-stick tava (griddle) and lightly grease it using oil. Cook the cutlets on it using a little oil till brown spots appear on both the sides. Serve immediately with tomato ketchup. Cutlets without potatoes? Well, they are even more delicious and are sure to tickle your taste buds. Try these Jain paneer rice cutlet and you are sure to change your thinking. Made with grated paneer and cooked rice bound together by plain flour, these scrumptious Jain paneer tikki are perked up with green chillies and capsicum of varied colours. This makes the snack very appealing, both visually and in terms of taste and aroma. This Indian paneer starter is an excellent snack and even team up well with sizzling Pasta and Vegetable Sizzler in Tomato Sauce. Tips to make cottage cheese cutlets. 1. Make sure the paneer you use is made at home or readymade but it is fresh. 2. If you are not Jain, you can make use of finely chopped onions and finely chopped garlic. 3. If you do not have breadcrumbs you can cook it just like that on a tava. Enjoy cottage cheese cutlet recipe | Jain paneer rice cutlet | Indian paneer starter | Jain paneer tikki | with step by step photos. | [To make cottage cheese cutlets, combine the paneer, rice, salt, green chillies and plain flour in a bowl and mix well., Add the coriander and capsicum and mix well., Divide the mixture into 8 equal portions and roll each portion between the palms of your hands to make a flat round cutlet., Roll the cutlets in bread crumbs till they are evenly coated from both the sides., Heat a non-stick tava (griddle) and lightly grease it using oil. Cook the cutlets on it using a little oil till brown spots appear on both the sides., Serve the cottage cheese cutlets immediately with tomato ketchup.] | [Energy, 199 cal, Protein, 6.2 g, Carbohydrates, 13.4 g, Fiber, 0.3 g, Fat, 13.4 g, Cholesterol, 0 mg, Vitamin A, 260.5 mcg, Vitamin B1, -0.3 mg, Vitamin B2, -0.3 mg, Vitamin B3, -0.1 mg, Vitamin C, 12.5 mg, Folic Acid, 0.2 mcg, Calcium, 172.4 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0.8 mg, Potassium, 6.5 mg, Zinc, 0.1 mg] | cottage-cheese-cutlet-jain-paneer-cutlet-8617r |
| rcp4855 | Cottage Cheese Cutlets | Snacks | Veg | [potatoes, grated paneer (cottage cheese), chopped coriander (dhania), green chillies, chopped, chopped onions, cabbage, finely chopped, bread slices, salt, plain flour (maida), bread crumbs, oil] | 25 mins. | 30 mins. | [Vegetarain Kebabs, Indian Snacks for Entertaining, Paneer Based Snacks, Indian Cutlets, Veg Cutlets, Barbeque Party Indian Recipes, Barbeque] | 4Makes 4 cutlets. | Indian | This is not really a barbeque recipe but I like the way the cottage cheese melts lightly when grilled just before you serve them. It's also a substantial dish to add to a barbeque menu. Serve them with burger buns to make veggie burgers. | [Soak the bread slices in water for 2 minutes and then squeeze out the water., Combine the potatoes, cheese, coriander, chillies, onions, cabbage, bread slices and salt and mix well., Shape into 4 cutlets., Mix the flour in 1 cup of water to make a smooth batter. Dip the cutlets in, Deep fry in oil, drain on absorbent paper and keep aside., Just before you wish to serve, grill them over a charcoal or electric barbeque., Serve hot with the barbeque sauce.] | [Not Given] | cottage-cheese-cutlets-4855r |
| rcp747 | Cottage Cheese Dumplings with Spinach Sauce | Snacks | NA | [paneer (cottage cheese), chopped cabbage, mashed potatoes, plain flour (maida), chopped coriander (dhania), chopped green chillies, salt, white sauce, spinach (palak) purée, salt, chopped tomatoes] | 10 mins | 10 mins | [Italian Starters, Paneer Based Snacks, Indian Steamed Snacks, Non-stick Pan] | 4Makes 4 servings | Indian | The cottage cheese dumplings used in this preparation is special in many ways. Firstly, there is a perfect balance of textures – with soft paneer, crunchy cabbage and mushy potatoes for binding. Then, it is notable that these dumplings are steamed and not deep-fried. Then, of course, there is the herb sauce and the chopped tomato garnish that perfectly complement these dumplings. All in all, the cottage cheese dumplings with spinach sauce is a perfect starter for any occasion! | [Combine all the ingredients in a deep bowl and mix well., Divide the mixture into 12 equal portions and roll each portion into a round ball., Steam in a steamer for 5 to 7 minutes. Keep aside., Combine the white sauce and spinach purée in a deep- non-stick pan and cook on a medium flame for 1 minute., Add little salt and pepper if required. Keep aside., Arrange the dumplings on a serving plate, pour the green herb sauce over it and serve immediately garnished with tomatoes.] | [Energy, 123 cal, Protein, 3.6 g, Carbohydrates, 11.1 g, Fiber, 1 g, Fat, 5.9 g, Cholesterol, 0 mg, Vitamin A, 1194.1 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.5 mg, Vitamin C, 21.9 mg, Folic Acid, 28.2 mcg, Calcium, 125.8 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 46.6 mg, Potassium, 119.9 mg, Zinc, 0.2 mg] | cottage-cheese-dumplings-with-spinach-sauce-747r |
| rcp786 | Cottage Cheese, Tomato and Chutney Sandwich | Snacks | Veg | [chopped coriander (dhania), green chillies, lemon juice, sugar, grated coconut, salt, grated paneer (cottage cheese), chopped tomatoes, green chutney, whole wheat bread, salt, butter] | 5 mins | 0 mins | [Comfort Foods, Paneer Based Snacks, Sandwich Recipes, Cheese Sandwich, No Cooking Veg Indian, Mixer, Quick Chutneys] | 2Makes 2 sandwiches (2 sandwich ) | Indian | cottage cheese and tomato sandwich recipe | healthy tomato and paneer chutney sandwich | with amazing 15 images. Looking for a perfect and easy finger food? Which can be made in a jiffy? Cottage cheese and tomato sandwich is an ideal choice. This cottage cheese and tomato sandwich recipe makes an ideal party and high tea starter and can even be made and served as a snack with piping hot tea. Cottage cheese and tomato sandwich is made with minimum of ingredients which are easily available in every well maintained Indian pantry. The process of making tomato and paneer chutney sandwich is really easy, all you need to do is combine grated paneer, tomatoes and salt to taste, you can also add sandwich masala or chaat masala if you wish to. Mix everything well and your stuffing for the sandwich is ready. Further, apply butter on whole wheat bread and some green chutney and spread 1/4 portion of mixture on it. Next, butter another slice of bread and sandwich it with the butter chutney side facing downwards. Cut it and enjoy your cottage cheese and tomato sandwich. We like this cottage cheese and tomato sandwich recipe as it is healthy. Whole wheat bread is better choice than white bread made from refined plain flour. Whole wheat bread has more fibre than the white bread, which helps in maintaining weight, blood sugar and blood cholesterol levels. Nothing is extraordinary about the ingredients, but the outcome is supremely fabulous when all the ingredients come together. The home made soft cottage cheese, tangy tomatoes, aromatic green chutney manifests as a heavenly combo. You can also carry this versatile sandwich in your lunch box, have it as your breakfast or conjure it to kill your sudden hunger pang. Enjoy cottage cheese and tomato sandwich recipe | healthy tomato and paneer chutney sandwich | with detailed step by step recipe photos and video. | [To make the green chutney, combine all the ingredients in a mixer and blend into a smooth mixture, using a little water., Store the green chutney refrigerated in an air-tight container and use as required., To make cottage cheese and tomato sandwich recipe, combine the paneer, tomatoes and salt in a deep bowl and mix well., Divide the filling into 2 equal portions and keep aside., Apply ½ tsp of butter and 1tbsp of green chutney on each bread slice and keep aside., Place one bread slice on a flat, dry surface with the buttered-chutney side facing upwards., Spread a portion of the filling on the bread and sandwich it using another bread slice with the buttered-chutney side facing downwards., Repeat steps 4 and 5 to make 1 more cottage cheese and tomato sandwich recipe., Serve the cottage cheese and tomato sandwich recipe immediately.] | [Energy, 262 cal, Protein, 9.1 g, Carbohydrates, 25.8 g, Fiber, 1.6 g, Fat, 13.6 g, Cholesterol, 7.5 mg, Sodium, 30.3 mg] | cottage-cheese-tomato-and-chutney-sandwich-786r |
| rcp22289 | Cous Cous Salad, Healthy Cous Cous Salad | NA | Vegan | [broken wheat (dalia), oil, salt, cucumber cubes, chopped tomatoes, blanched broccoli florets, blanched mushrooms (khumbh), lettuce, chopped mint leaves (phudina), lemon juice, freshly ground black pepper (kalimirch)] | 25 mins | 10 mins | [Indian Salads with dressing, Low Calorie Indian Salad, Boiled Indian recipes, Non-stick Pan, Healthy Indian Salads, Vegan, PCOS] | 6Makes 6 servings | Indian | Couscous is a traditional North African food, quite similar to semolina and broken wheat, which is cooked and combined with veggies and other ingredients to make hearty salads . Here is a lip-smacking Couscous Salad, made with broken wheat and an interesting assortment of veggies including cucumber and broccoli. Mushrooms are added to impart a chewy dimension to this multi-textured salad, while tomatoes add juiciness and tang to it. This nutri-dense salad is delicately flavoured with mint and lemon juice. There is no oily dressing, and the ingredients are rich in fibre, which makes this Healthy Couscous Salad a wonderful snack for diabetics . | [Boil enough water in a deep non-stick pan, add the salt and oil and mix well., Add the broken wheat, mix well and cook on a medium flame for 7 minutes, while stirring ocassinally., Drain well and refresh with cold water., Combine all the ingredients, along with the cooked broken wheat in a deep bowl and toss well., Serve immediately.] | [Energy, 68 cal, Protein, 2.3 g, Carbohydrates, 13.2 g, Fiber, 1.8 g, Fat, 0.8 g, Cholesterol, 0 mg, Sodium, 15.2 mg] | cous-cous-salad-healthy-cous-cous-salad-22289r |
| rcp36071 | Crackers with Paneer and Veggie Spread | Snacks | NA | [cream cracker biscuits, chopped carrot, chopped capsicum, chopped spring onion greens, chopped tomatoes, chopped cucumber, milk, grated paneer (cottage cheese), chopped celery (ajmoda), chopped green chillies, salt] | 10 mins | 0 mins | [Italian Starters, Italian Appetizers, Quick Evening Snacks, Indian Snacks for Entertaining, Paneer Based Snacks, Evening Tea Snacks, Indian Birthday Party] | 15Makes 15 pieces | Indian | crackers with paneer and vegetable spread recipe | Indian crackers with paneer spread | no bake cottage cheese crackers | with 16 amazing images. crackers with paneer and vegetable spread recipe | Indian crackers with paneer spread | no bake cottage cheese crackers is a quick snack with a colour and flavour boost. Learn how to make Indian crackers with paneer spread. To make crackers with paneer and vegetable spread, first make the paneer spread. Just before serving, place a tbsp of paneer and veggie spread on each cracker and serve immediately. Cracker biscuits are a handy ingredient to keep in stock, because they can be enjoyed as such or transformed into myriad foods ranging from savoury snacks to delicious desserts! In this quick no bake cottage cheese crackers, they are served topped with a quick and easy paneer and veggie spread. These Indian crackers with paneer spread can be served as a starter, a cocktail snack or a prompt answer to sudden hunger pangs! A tall glass of virgin mojito would be an ideal accompaniment to please the diner. Tips for crackers with paneer and vegetable spread. 1. While paneer is readily available in the market, when you have time on hand try making paneer at home. 2. For a spicy topping, add some finely chopped jalapenos. 3. Celery can be replaced with chopped parsley. Enjoy crackers with paneer and vegetable spread recipe | Indian crackers with paneer spread | no bake cottage cheese crackers | with step by step photos. | [Just before serving, place a tbsp of paneer and veggie spread on each cracker and serve immediately.] | [Energy, 62 cal, Protein, 1.9 g, Carbohydrates, 6.6 g, Fiber, 0.4 g, Fat, 3.1 g, Cholesterol, 0 mg, Vitamin A, 70.9 mcg, Vitamin B1, -0.1 mg, Vitamin B2, -0.1 mg, Vitamin B3, 0 mg, Vitamin C, 4 mg, Folic Acid, 1.1 mcg, Calcium, 45.6 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1.2 mg, Potassium, 7.9 mg, Zinc, 0 mg] | crackers-with-paneer-and-veggie-spread-36071r |
| rcp4027 | Crackling Wontons with Strawberry Ice-Cream | NA | NA | [wonton wrapper, oil, Strawberry Ice-Cream, fresh cream, powdered sugar, vanilla essence, strawberries, quatered] | 15 mins. | 15 mins. | [Chinese Starters, Indian Ice Creams, Indian Sorbets / Indian Frozen Desserts, Chinese Party, Indian Freezer] | 5Serves 4 to 6. | Indian | An elaborate dessert created with really simple ingredients. Crispy fried wonton wrappers interlaced with fresh strawberries and cream, served with strawberry ice-cream. Once the dessert is assembled, serve immediately or the wonton wrappers will soften. | [Deep fry each wonton wrapper in hot oil for a few seconds till they are golden brown., Cool and store in an airtight container., Whisk the cream, powdered sugar and vanilla essence in a bowl till it doubles in volume and forms soft peaks., Fill into a piping bag and keep refrigerated till required., Place a wonton wrapper on a serving plate and pipe out some cream on it., Top with some strawberry pieces and sprinkle with some icing sugar., Repeat steps 3 and 4 to make two more layers., Serve with three small scoops of ice-cream., Repeat steps 3 to 6 to make 4 more plates.] | [Energy, 228 cal, Protein, 2.5 g, Carbohydrates, 24.3 g, Fiber, 1.3 g, Fat, 13.6 g, Cholesterol, 0 mg, Sodium, 15.4 mg] | crackling-wontons-with-strawberry-ice-cream-4027r |
| rcp1910 | Cream Cheese ( Chocolate Cookbook) | NA | NA | [milk, citric acid (nimbu ka phool), warm water] | 2 mins | 10 mins | [Basic Indian Dessert Recipes] | 2Makes 1.5 cups (21 tbsp ) | Indian | Cream cheese is used to make various desserts like cheesecake. Using this simple recipe you can make your own cream cheese in less than 15 minutes. You will never want to go back to the expensive bought cream cheese once you try this recipe. | [Put he milk to a boil in a thick bottomed pan., When it comes to a boil, remove from the flame and keep aside for a few minutes., In another bowl, mix the citric acid crystals with the warm water., Pour this mixture into the hot milk and allow it to stand for about 5 minutes till the milk curdles on its own and the whey is a clear liquid. Stir gently if required., Strain this mixture using a muslin cloth., Blend the drained milk solids in a food processor till thick and creamy.] | [Energy, 56 cal, Protein, 2 g, Carbohydrates, 2.4 g, Fiber, 0 g, Fat, 3.1 g, Cholesterol, 7.6 mg, Sodium, 9 mg] | cream-cheese--chocolate-cookbook-1910r |
| rcp41344 | Cream Cheese Sandwich | Snacks | NA | [cream cheese, chopped and deseeded tomatoes, chopped capsicum, dried mixed herbs, dry red chilli flakes (paprika), chopped basil, salt, bread, butter] | 15 mins | 0 mins | [American, Breakfast Sandwiches, Indian Snacks for Entertaining, Evening Tea Snacks, Bread Snack, Cheese Sandwich, Mother's Day] | 4Makes 4 sandwiches | Indian | cold cream cheese sandwich | cream cheese sandwich recipe | veg cream cheese sandwich | with 15 amazing images. This cold cream cheese sandwich is everything you could ask for – filling, refreshing, tasty! An intelligent combination of juicy and crunchy veggies with cream cheese, herbs and spices, makes this sandwich an enjoyable treat. Looking for a quick tiffin box recipe that your kid would just fall in love with? We have a perfect cold cream cheese sandwich that can be had for breakfast, evening snack and can even be packed and taken out while travelling. The method of making cream cheese sandwich is really very quick and easy, as it is a cold sandwich which does not require cooking, toasting or grilling and also is time efficient. Firstly to make the cream cheese stuffing in a deep bowl take ready made cream cheese, add chopped and deseeded tomatoes you can add any vegetable of your choice. If you are going to pack the sandwich do not add watery vegetables and stick to the recipe. Add bell peppers, mixed herbs, chilli flakes for some spicy hint which can be adjusted according to your preference of spice also add basil leaves for a refreshing flavor or you can also use parsley. Mix well and you are good to go. Next, trim the slices of bread and apply butter on each bread. Spread the portion of mixture on the buttered bread slice and cover it with another bread slice facing downwards, cut it and our veg cream cheese sandwich is ready to be relished. cold cream cheese sandwich is also very easy and quick to make, and uses common ingredients that you will surely find in your refrigerator, so you can make it anytime hunger strikes. Both kids and adults will love this veg cream cheese sandwich. You might also like other yummy sandwiches like the Tomato and Cucumber Open Sandwich and Vegetable Cheese Sandwich with Honey Mustard Dressing. Enjoy cold cream cheese sandwich | cream cheese sandwich recipe | veg cream cheese sandwich | with detailed recipe photo and video below. | [To make cream cheese sandwich, divide the filling into 4 equal portions. Keep aside., Trim the sides of all the bread slices and apply ½ tsp of butter on each bread slice., Put a portion of the prepared filling on a buttered bread slice, and spread it evenly. Cover it with another bread slice with the buttered side facing downwards., Repeat step 3 to make 3 more cream cheese sandwiches., Cut each cream cheese sandwich diagonally into 2 and serve.] | [Energy, 496 cal, Protein, 12.8 g, Carbohydrates, 44.9 g, Fiber, 0.7 g, Fat, 29.4 g, Cholesterol, 76.9 mg, Sodium, 465 mg] | cream-cheese-sandwich-41344r |
| rcp41591 | Cream Cheese Veg Panini, Indian Grilled Cream Cheese Sandwich | Snacks | Veg | [hot dog rolls, olive oil, butter, cream cheese, grated carrot, chopped coloured capsicum, chopped onions, dried mixed herbs, salt] | 15 mins | 30 mins | [Italian Breads, Indian snacks with little planning, Indian Snacks for Entertaining, Bread Snack, Veg Grilled Sandwiches, One Dish Vegetarian Meals, Raksha - Bandhan] | 5Makes 5 paninis | Indian | cream cheese veg panini recipe | cream cheese sandwich | grilled veggie cream cheese panini | Indian style veggie cream cheese sandwich | with 25 amazing images. cream cheese veg panini recipe | cream cheese sandwich | grilled veggie cream cheese panini | Indian style veggie cream cheese sandwich is a scrumptious sandwich which can also be served for high tea parties. Learn how to make cream cheese sandwich. To make cream cheese veg panini, slit a hot dog roll horizontally using a sharp knife. Place the hot dog on a clean dry surface and apply ½ tsp of olive oil evenly on both the inner sides of the roll. Then to make grilled veggie cream cheese panini, spread 1 tbsp of the cream cheese mixture on each side of the hot dog roll. Close the hot dog roll and spread 1 tsp of butter evenly on top of it. Place it in a greased pre-heated sandwich griller and grill for 5 minutes or till it turns crispy and brown from both the sides. Repeat steps 1 to 3 to make 4 more paninis. Cut each panini diagonally into 2 equal pieces. Serve immediately. Panini is a sumptuous sandwich made with breads like Baguette, Ciabatta or Michetta. If you can’t lay your hands on any of these, use hot dog rolls instead, but never use common sliced bread for making Panini. Grilled veggie cream cheese panini is a variant that is sure to pamper your palate! The bread is cut horizontally and packed with cream cheese, an assortment of yummy veggies and aromatic herbs. This gives the cream cheese sandwich a totally irresistible taste and amazing mouth-feel that is both creamy and crunchy. This Indian style veggie cream cheese sandwich is sure to appeal to everybody as it combines the best of veggies and cheese. Try other cream cheese based delights like the Olive Cream Cheese Dip and Cream Cheese Sandwich. Tips for cream cheese veg panini. 1. Learn how to make hot dog roll at home. 2. Be generous with the butter so that you get a good rich taste. 3. This panini is best enjoyed fresh, while the crispy texture is intact. Enjoy cream cheese veg panini recipe | cream cheese sandwich | grilled veggie cream cheese panini | Indian style veggie cream cheese sandwich | with step by step photos. | [Slit a hot dog roll horizontally using a sharp knife. Place the hot dog on a clean dry surface and apply ½ tsp of olive oil evenly on both the inner sides of the roll., Spread 1 tbsp of the cream cheese mixture on each side of the hot dog roll., Close the hot dog roll and spread 1 tsp of butter evenly on top of it. Place it in a greased pre-heated sandwich griller and grill for 5 minutes or till it turns crispy and brown from both the sides., Repeat steps 1 to 3 to make 4 more paninis., Cut each panini diagonally into 2 equal pieces., Serve immediately.] | [Energy, 319 cal, Protein, 7.6 g, Carbohydrates, 38.2 g, Fiber, 0.9 g, Fat, 14.9 g, Cholesterol, 16.6 mg, Sodium, 63 mg] | cream-cheese-veg-panini-indian-grilled-cream-cheese-sandwich-41591r |
| rcp42633 | Cream Cheese, Tomato and Basil Bagel Sandwich | Snacks | NA | [bagels, cream cheese, tomato slices, chopped basil, salt freshly ground black pepper (kalimirch)] | 10 mins | 0 mins | [Breakfast Sandwiches, Evening Tea Snacks, High Tea Party, Western Party, Snack Recipes for Kids, Indian Birthday Party Snacks, Kitty Party Snacks] | 2Makes 2 sandwiches | Indian | Conveniently quick and easy but unbelievably tasty, this sandwich is something you can conjure up on any busy day, for breakfast or as an evening snack. A hearty loaf of bagel plays host to luscious cream cheese, tangy tomato and peppy basil giving rise to a refreshing sandwich that everybody will love. You can use any type of bagel, like whole-wheat, multi-grain, etc., to make this Cream Cheese, Tomato and Basil Bagel Sandwich. You will love the juicy mouth-feel and herby taste of this easy-to-make sandwich! Also try your hand at making Mayo Veggie Curd Sandwich or Bagels | [Cut a bagel horizontally into two using a sharp bread knife., Apply 1 tbsp of cream cheese on both the sides of each half of the bagel and spread it evenly., Place 5 tomato slices on the lower cream cheese halve , top it with ½ tbsp of basil and sprinkle little salt and pepper evenly over it., Sandwich it with the other half of the bagel with the cream cheese side facing downwards and press it lightly., Repeat steps 1 to 4 to make 1 more sandwich., Serve immediately.] | [Energy, 277 cal, Protein, 6.5 g, Carbohydrates, 30.6 g, Fiber, 1.1 g, Fat, 14.5 g, Cholesterol, 30 mg, Sodium, 207.7 mg] | cream-cheese-tomato-and-basil-bagel-sandwich-42633r |
| rcp2537 | Cream Cracker Topped with Spaghetti and Cheese | Snacks | NA | [cream, spaghetti, butter, chopped green chillies, chopped onions, chopped capsicum, fresh cream, grated processed cheese, salt, melted butter] | 15 mins | 4 mins | [Indian Cheese Recipes, Baked Snacks, Baked, Mother's Day, Father's Day, Oven] | 4Makes 4 servings (4 serving ) | Indian | Crisp cream cracker biscuits are topped with a mixture of veggies, grated cheese, cream and spaghetti, and baked with a sprinkling of more cheese! a filling snack for those with a taste for adventure, the cream cracker topped with spaghetti and cheese will make your party the talk of the town! | [Heat the butter in a broad non-stick pan, add the green chillies and onions and sauté on a medium flame for 1 minute., Add the capsicum and sauté for 1 minute., Add the spaghetti, cream, 4 tablespoons grated cheese and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Grease a baking dish and arrange the biscuits on it., Spread a little filing on each biscuit and sprinkle the remaining 3 tbsp cheese evenly over it., Bake in a pre-heated oven at 200 °c (400 °f) for 10 minutes., Cut the biscuits into two diagonally and serve immediately with chilli sauce.] | [Energy, 373 cal, Protein, 9.9 g, Carbohydrates, 38.7 g, Fiber, 1.1 g, Fat, 19.9 g, Cholesterol, 0 mg, Vitamin A, 383.4 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.4 mg, Vitamin C, 12.2 mg, Folic Acid, 4.6 mcg, Calcium, 153.6 mg, Iron, 1.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 62.9 mg, Potassium, 65.7 mg, Zinc, 0.3 mg] | cream-cracker-topped-with-spaghetti-and-cheese-2537r |
| rcp2113 | Cream Of Asparagus Soup, Fresh Asparagus Soup | NA | NA | [cream, chopped asparagus, chopped onions, chopped potatoes, butter, salt freshly ground black pepper (kalimirch)] | 15 mins | 25 mins | [Thick / Creamy Indian Soups, Christmas, Thanksgiving, Western Party, Pressure Cooker, Non-stick Pan] | 4Makes 4 servings | Indian | Juicy and succulent asparagus is a delicacy that Mother Nature confers on us in the vibrant spring season. If it has caught your attention too, and you are wondering how to cook it, here is a fabulous Cream of Asparagus Soup, which is sure to steal everybody’s heart with its aesthetic flavour and pampering creaminess. Onions and pepper complement the exotic flavour of asparagus beautifully, while potatoes and cream help to balance the flavour and make the soup thick and luscious. Serve this soup fresh and hot, as it tends to thicken upon cooling as most thick soups do. Serve toped with Cheese Croutons and a complimentary dish like Jacket Potatoes with Broccoli and Red Pepper and Parsley and Garlic Loaf . | [Heat the butter in a pressure cooker, add the onions, potatoes and asparagus and sauté on a medium flame for 3 to 4 minutes., Add 3 cups of water, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Blend in a mixer till smooth., Transfer the mixture into a deep non-stick pan ,add the fresh cream, ¼ cup of water, salt and pepper, mix well and cook on a medium flame for 3 minutes ,while stirring occasionally., Serve hot.] | [Energy, 129 cal, Protein, 1.4 g, Carbohydrates, 11.5 g, Fiber, 1 g, Fat, 8.8 g, Cholesterol, 0 mg, Vitamin A, 279.6 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.6 mg, Vitamin C, 9.4 mg, Folic Acid, 13.2 mcg, Calcium, 26.3 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 59 mg, Potassium, 153.1 mg, Zinc, 0.4 mg] | cream-of-asparagus-soup-fresh-asparagus-soup-2113r |
| rcp8624 | Cream Of Broccoli Soup ( Jain International Recipe) | NA | NA | [chopped broccoli stalks, broccoli florets, fresh cream, butter, plain flour (maida), milk, nutmeg (jaiphal) powder, salt] | 10 mins | 15 mins | [Jain Soups, Jain International, Soups, Thick / Creamy Indian Soups, Western Party, Monsoon Soups] | 4Makes 4 servings | Jain | Cream of Broccoli Soup is something worthy of becoming your comfort food because, well, it feels so comfortable! Its nice breezy flavour and luxuriant mouth-feel make you feel truly pampered. The best part about this recipe is that it does not use potatoes, onions, or any other veggies that Jains and some others would not prefer including. So, everybody can try it out – and everybody will love it too. This creamy soup gets its awesome creaminess from milk and cream, while a proper mix of pepper and nutmeg give it a unique flavour. We have used both the stalk and the florets of the broccoli in this soup – and suggest you use only fresh broccoli to get the best colour and taste. This definitely is a wonderful way to harness the health benefits of broccoli. You can serve the Cream of Broccoli Soup with croutons to make it more exciting, if you wish. Follow this recipe and learn to make Jain friendly Cream Of Broccoli Soup recipe at home with the help of our step by step photos. Try other Jain-friendly soups like Sweet Corn and Asparagus Soup and Creamy Almond Soup. | [Since broccoli comes in a tree like shape, you have to remove the larger stalk and keep only the florets and the small stalks that are attached to it., To make cream of broccoli soup, heat 1 tbsp of butter in a deep non-stick pan, add the broccoli stalks and sauté on a medium flame for 2 minutes., We prefer to sauté the broccoli stalks before the broccoli florets because they take more time to cook in comparison to the florets and since we have to blend them into a smooth puree at a later stage, it is important for them to be well cooked for the cream of broccoli soup to be smooth and not gra, Add the broccoli florets, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. It is very important that the broccoli does not brown as it will not give a vibrant green color to our broccoli soup., Cool slightly and transfer the broccoli stalks and florets in a mixer., Add ½ cup of water to the same mixer., Blend till you get a smooth puree. Keep aside., Heat the remaining butter in the same deep non-stick pan, add the plain flour and mix using a whisk on a medium flame for 30 seconds, making sure that there is no discolouration., Add the milk, mix well using a whisk and cook on a medium flame for 4 to 5 minutes, while stirring continuously to avoid lumps., The combination of butter, plain four and milk when cooked in the ratio of 1 tbsp : 1 tbsp : 1 cup, results in a silky smooth thick sauce, but since this is a soup, we did not want to make the milk base very thick and hence took a little more milk to make the base thinner but still provide the same creaminess, Add the broccoli purée, nutmeg powder, salt, freshly ground black pepper and 1 cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Switch off the flame. Add the fresh cream and mix well., Serve hot.] | [Energy, 154 cal, Protein, 4.4 g, Carbohydrates, 6.7 g, Fiber, 0.4 g, Fat, 10.6 g, Cholesterol, 27 mg, Sodium, 67.6 mg] | cream-of-broccoli-soup--jain-international-recipe-8624r |
| rcp351 | Cream Of Broccoli Soup, Veg Broccoli Soup Recipe | NA | NA | [broccoli florets, butter, chopped onions, plain flour (maida), milk, fresh cream, salt, nutmeg (jaiphal) powder] | 10 mins | 17 mins | [Italian Soups, Comfort Foods, Thick / Creamy Indian Soups, Western Party, Non-stick Pan, Calcium Rich Indian Recipes, Comfort Foods Soups] | 5Makes 5 servings | Indian | cream of broccoli soup recipe | Indian style veg cream of broccoli soup | with amazing 22 images. Our cream of broccoli soup is an Indian style veg cream of broccoli soup. cream of broccoli soup is a lovely green-coloured soup of broccoli pepped up with onions and a dash of pepper. Milk and plain flour help to balance the flavour as well as lend the perfect consistency to this Indian style veg cream of broccoli soup. A creamy, delicious cream of broccoli soup that can be enjoyed hot during winters. Broccoli is a great way to add iron into your diet, and this soup is just the perfect way to include broccoli in your meals, especially if your family likes drinking up Soups. Mildly flavoured with nutmeg and fresh pepper, this cream of broccoli soup looks attractive because of its fresh, green colour. Serve it hot garnished with blanched broccoli florets. Time for some green fun! The cream of broccoli soup is a delicious and comforting soup recipe which is super delicious and tummy filling. In cream of broccoli soup we have used the most basic and minimum of ingredients for preparing the soup. Indian style veg cream of broccoli soup falls under the category of thick soup as we have pureed broccoli and have also used plain flour to thicken. Serve thick soup along with bread sticks or garlic bread. Also, you can add on croutons if you wish to! Learn to make cream of broccoli soup recipe | Indian style veg cream of broccoli soup | with detailed step by step recipe photos and video below. | [To make cream of broccoli soup, heat 1 tbsp of butter in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the broccoli and sauté on a medium flame for 2 minutes., Add 1½ cups of water, mix well and cook on a medium flame for 4 minutes or till the broccoli is cooked. Remove and keep aside to cool., Transfer to a mixer and blend into a smooth purée. Keep aside., Heat the remaining 2 tbsp of butter in another deep non-stick pan, add the flour and sauté using a whisk on a medium flame for 30 seconds taking care that the flour does not discolour., Add the milk and cook on a medium flame for 5 minutes, while stirring continuously with a whisk., Add the broccoli purée, salt, pepper and nutmeg powder, mix well and simmer on a medium flame for another 3 to 4 minutes., Switch off the flame, add the fresh cream and mix well., Serve the cream of broccoli soup hot.] | [Energy, 167 cal, Protein, 4.4 g, Carbohydrates, 9.8 g, Fiber, 0.5 g, Fat, 10.4 g, Cholesterol, 28.3 mg, Sodium, 68.1 mg] | cream-of-broccoli-soup-veg-broccoli-soup-recipe-351r |
| rcp2125 | Cream Of Carrot Soup, Indian Gajar ka Soup | NA | NA | [carrot cubes, onion cubes, potato cubes, salt, milk, fresh cream, freshly ground black pepper (kalimirch)] | 15 mins | 20 mins | [French syle Indian Soups, Thick / Creamy Indian Soups, Jhat-Pat Soup, Indian Pressure Cooker, Western Party, Non-stick Pan, Presssure Cooker Soups] | 6Makes 6 servings | Indian | cream of carrot soup recipe | gajar ka soup | Indian style carrot soup | cream of carrot and potato soup | with 22 amazing images. cream of carrot soup recipe | gajar ka soup | Indian style carrot soup | cream of carrot and potato soup is a thick and satiating soup, which cannot fail to entice you. Learn how to make gajar ka soup. To make cream of carrot soup, combine the carrot, onion and potato with 4 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Allow the mixture to cool completely and blend in a mixer to a smooth purée. Strain it using a strainer. Transfer the mixture into a deep non-stick pan, add the salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Add the milk, fresh cream and pepper, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Serve hot. The Indian style carrot soup is a sight to behold and a treat to savour, with its lovely orange colour, creamy consistency and mildly-sweet flavour. Carrot is teamed up with a couple of other ingredients to give the soup a perky flavour and indulgent mouth-feel. Onions improve the flavour, while potatoes add volume to the soup. A combo of milk and cream give this soup a luxuriant mouth-feel and balanced flavour, while pepper as always gives a flavourful boost to cream of carrot and potato soup. Relish this gajar ka soup hot and fresh, with soup accompaniments like garlic croutons or bread sticks. Tips for cream of carrot soup. 1. You can cut the carrot, onions and potatoes into cubes or roughly chop them. There is no need to finely chop as the vegetables are blended after pressure cooking. 2. Allow the mixture to cool before blending. It is not wise to put hot mixture in a mixer jar and blend. 3. Prefer to use full fat milk (also called full cream milk or buffalo’s milk) to get a perfect thick soup. 4. The fresh cream used in this recipe is ready-made and not the cream collected from the top of boiled milk. This ready-made fresh cream is necessary to get a luscious soup. Enjoy cream of carrot soup recipe | gajar ka soup | Indian style carrot soup | cream of carrot and potato soup | with step by step photos. | [To make cream of carrot soup, combine the carrot, onion and potato with 4 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles., Allow the steam to escape before opening the lid., Allow the mixture to cool completely and blend in a mixer to a smooth purée. Strain it using a strainer., Transfer the mixture into a deep non-stick pan, add the salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally., Add the milk, fresh cream and pepper, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Serve the cream of carrot soup hot.] | [Energy, 73 cal, Protein, 1.3 g, Carbohydrates, 9.4 g, Fiber, 1.6 g, Fat, 3.2 g, Cholesterol, 1.3 mg, Sodium, 16.8 mg] | cream-of-carrot-soup-indian-gajar-ka-soup-2125r |
| rcp646 | Cream Of Lettuce Soup, Microwave Recipe | NA | Veg | [chopped lettuce leaves, onions , finely chopped, milk, plain flour (maida), butter, salt] | 15 mins | 4 mins | [Thick / Creamy Indian Soups, Microwave, Microwave, Quick Vegetarian Soups] | 6Makes 6 servings | Indian | A luscious soup with a catchy hue, the Cream of Lettuce Soup is also conveniently easy and quick to make! The unique flavour of lettuce needs just a bit of onions to enhance the flavour further. Cooked and blended together, the lettuce and onion mixture is thickened with milk and cornflour and seasoned simply with salt. Despite the use of minimal ingredients and an extremely simple procedure, made even quicker using the microwave, the Cream of Lettuce Soup has a really mouth-watering texture and flavour, which nobody can resist. That’s the beauty of this recipe! | [Chop the lettuce and onion., Put the lettuce leaves in a bowl and microwave on high for about 30 seconds., Add the onions and microwave on high for 1 minute or until light pink in colour., Blend the lettuce and onions to a smooth puree in a blender. Strain., Mix the milk, plain flour and add to the puree. Add 3 teacups of water., Cover and microwave on high for about 3 minutes, stirring once in-between after 1 1/2 minutes., Add salt and pepper., Serve hot.] | [Energy, 144 cal, Protein, 4.3 g, Carbohydrates, 9.1 g, Fiber, 0.3 g, Fat, 8.2 g, Cholesterol, 0 mg, Vitamin A, 446.8 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.3 mg, Vitamin C, 5.4 mg, Folic Acid, 5.6 mcg, Calcium, 179.4 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 60.1 mg, Potassium, 109.5 mg, Zinc, 0.1 mg] | cream-of-lettuce-soup--microwave-recipe-646r |
| rcp22235 | Cream Of Mushroom Soup | NA | NA | [butter, chopped garlic (lehsun), sliced onions, sliced mushrooms (khumbh), dried mixed herbs, vegetable stock, fresh cream, salt] | 10 mins | 15 mins | [American Soups, Thick / Creamy Indian Soups, Jhat-Pat Soup, Non-stick Pan, Healthy Heart Indian Soups, Low Cholesterol Indian Soups, Low Calorie Soups] | 5Makes 5 servings | Indian | cream of mushroom soup | Indian style mushroom soup | creamy mushroom soup | with 23 amazing images. Indian style mushroom soup is a simple and easy to make fare which can be served in less than 20 minutes. Learn how to make cream of mushroom soup | Indian style mushroom soup | creamy mushroom soup | mushroom soup is heartwarming soup specially enjoyed during monsoons or winters. mushroom soup is great appetizer and is often served before main course meal in lunch and dinner. This soup is a winner in terms of flavour and texture. This creamy mushroom soup has deep earthy flavours of white button muhrooms which compliments well with veg stock, herbs and spices. A classic home-made cream of mushroom soup recipe can’t be beat, especially when it’s ready in minutes. Mushrooms are good source of B vitamins, including vitamin B12. They also contain minerals, including selenium, copper, potassium, phosphorus, zinc and manganese. Enjoy this delightful soup fresh and hot accompanied with ladi pav garlic bread. Tips to make mushroom soup: 1. Here is the recipe to make homemade veg stock which makes the soup more flavourful and nutritious. 2. Instead of fresh cream you can add milk to cook mushroom soup. 3. If you want you can remove little sautéed mushrooms and then add in soup to have a great mouthfeel. Enjoy cream of mushroom soup | Indian style mushroom soup | creamy mushroom soup | with detailed step by step photos. | [To make cream of mushroom soup, heat butter in a broad pan, add garlic and onions and saute on medium flame for 2 minutes., Add mushrooms and saute on medium flame for 4 minutes, while stirring occasionally., Add mixed herbs, salt, pepper and vegetable stock and simmer for 4 to 5 minutes., Remove in a big plate and allow it to cool., Transfer the mixture into a mixer jar and blend to a smooth paste., Now transfer the paste into deep pan, add 1 cup water, fresh cream., Mix well and cook on medium flame for 3 minutes., Serve the cream of mushroom soup hot with toasted bread.] | [Energy, 73 cal, Protein, 1.2 g, Carbohydrates, 4.3 g, Fiber, 0.9 g, Fat, 5.9 g, Cholesterol, 12 mg, Sodium, 48.2 mg] | cream-of-mushroom-soup-22235r |
| rcp31028 | Cream Of Potato Soup | NA | NA | [butter, chopped potatoes, sliced onions, bayleaf (tejpatta), milk, fresh cream, salt freshly ground black pepper (kalimirch)] | 10 mins | 20 mins | [Thick / Creamy Indian Soups, Non-stick Pan] | 6Makes 6 servings | Indian | It is not uncommon to use potatoes in the preparation of soups. Sometimes, they are used in the stock. At other times, the juice of a potato is used to thicken a soup instead of cornflour. But, in this unique soup, potato takes the centre stage. Here, potatoes are flavoured with onions and bayleaf, and cooked along with milk and fresh cream to make a terrifically creamy soup. Since potato is known to thicken foods, ensure you serve the Cream of Potato Soup immediately before it becomes too thick to consume! | [Heat the butter in a deep non-stick pan, add the bayleaf and onions and sauté on a medium flame for 1 minute., Add the potatoes and sauté on a medium flame for 1 minute., Add the milk and 1½ cups of water, mix well and cook on a medium flame for 15 minutes, while stirring occasionally., Cool the mixture completely. Once cooled, discard the bayleaf and blend in a mixer till smooth., Transfer the mixture into the same deep non-stick pan, add the fresh cream, salt and pepper, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve immediately.] | [Energy, 236 cal, Protein, 4.6 g, Carbohydrates, 22.3 g, Fiber, 1.4 g, Fat, 12.9 g, Cholesterol, 0 mg, Vitamin A, 356.3 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1 mg, Vitamin C, 14.8 mg, Folic Acid, 18.1 mcg, Calcium, 161.9 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 60.4 mg, Potassium, 279.2 mg, Zinc, 0.5 mg] | cream-of-potato-soup-31028r |
| rcp2120 | Cream Of Spinach Soup with White Sauce | NA | NA | [chopped spinach (palak), butter, chopped onions, chopped green chillies, butter, plain flour (maida), milk, salt, fresh cream] | 15 mins | 13 mins | [French syle Indian Soups, Comfort Foods, Western Party, Presssure Cooker Soups, Comfort Foods Soups] | 6Makes 6 servings | Indian | cream of spinach soup recipe | cream of palak soup richened with white sauce | Indian restaurant style cream of spinach soup | with 20 amazing images Luscious to the core, the cream of spinach soup features a blend of spinach, onions and chillies combined with white sauce and fresh cream, all of which gives it a milky flavour and rich mouth-feel. Keep some Indian restaurant style cream of spinach soup aside for you in the kitchen, or there won’t be a drop left in the bowl. I would like to share some important tips to make the perfect cream of spinach soup. 1. Do not overcook the spinach as it will lose the bright green colour. One of the most delicious ways to serve spinach... so tasty that everybody right from kids to senior citizens will slurp cream of palak soup richened with white sauce up! Enjoy cream of spinach soup recipe | cream of palak soup richened with white sauce | Indian restaurant style cream of spinach soup | with detailed step by step photos. | [Heat the butter in a broad non-stick pan, add the plain flour and cook on a slow flame for 1 minute, while stirring continuously., Add the milk, mix well and cook on a medium flame for 2 minutes, or till the sauce thickens, while stirring continuously., Add the salt and pepper, mix well and cook on a medium flame for 1 more minute. Keep aside., To make cream of spinach soup with white sauce, heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes., Add the spinach and green chillies, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add 2 cups of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Allow the mixture to cool completely. Once cooled blend in a mixer till smooth., Transfer the mixture back into the same deep non-stick pan, add the white sauce and a little salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve the cream of spinach soup with white sauce immediately garnished with fresh cream.] | [Energy, 91 cal, Protein, 2.6 g, Carbohydrates, 5.3 g, Fiber, 1.2 g, Fat, 5.7 g, Cholesterol, 15.3 mg, Sodium, 66.7 mg] | cream-of-spinach-soup-with-white-sauce-2120r |
| rcp36684 | Cream Of Spinach Soup, Palak Soup | NA | Veg | [fresh cream, chopped spinach (palak), butter, chopped onions, cornflour milk, salt, fresh cream] | 15 mins | 13 mins | [Thick / Creamy Indian Soups, Indian Independence Day, Indian Party, Kadai Veg, Iron Rich Indian Soups] | 4Makes 4 servings | Indian | cream of spinach soup recipe | cream of palak soup | Indian style cream of spinach soup | with 20 amazing images The nutty flavour and rustic aroma of spinach are the highlights of this cream of spinach soup, which is popular in most Indian restaurants. Made with very few ingredients, the Indian style cream of spinach soup is also easy to prepare. Onion gives cream of palak soup a wonderful flavour, while fresh cream gives it a rich mouth-feel. Since spinach cooks fast, it also takes very little time to prepare this delicious cream of spinach soup that is loved by all because of its vibrant colour and creamy texture. I would like to share some important tips to make the perfect cream of spinach soup. 1. Sauté the spinach on a medium flame for 1 minute. If cooked for more time, there will be nutrient and colour loss. 2. Blend cooked spinach in a mixer to a smooth purée. cream of spinach soup and Garlic Bread make a great combo. Enjoy cream of spinach soup recipe | cream of palak soup | Indian style cream of spinach soup | with detailed step by step photos and video below. | [To make cream of spinach soup, heat the butter in a deep non-stick kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent., Add the spinach and sauté on a medium flame for 1 minute., Add 2 cups of water, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally., Allow it to cool completely., Once cooled, blend in a mixer to a smooth purée., Strain the purée with help of a sieve and transfer it to a kadhai., Combine the cornflour-milk mixture and the cream in a bowl and mix well till no lumps remain and add it to the spinach purée and mix well. Cook on a medium flame for 2 minutes, while stirring occasionally., Add the salt and pepper, mix well and cook on a medium flame for 1 more minute, while stirring occasionally., Serve cream of spinach soup hot garnished with cream.] | [Energy, 118 cal, Protein, 2 g, Carbohydrates, 9.1 g, Fiber, 1.9 g, Fat, 8.4 g, Cholesterol, 15 mg, Sodium, 78.9 mg] | cream-of-spinach-soup-palak-soup-36684r |
| rcp4082 | Cream Of Tomato Soup, Indian Style | NA | NA | [chopped ripe tomatoes, bayleaf (tejpatta), black peppercorns (kalimirch), butter, plain flour (maida), tomato puree, sugar, salt, fresh cream, fresh cream, deep-fried bread croutons] | 20 mins | 14 mins | [Jain Soups, Comfort Foods, Thick / Creamy Indian Soups, Jhat-Pat Soup, Western Party, Non-stick Pan, Calcium Rich Soups] | 2Makes 2 servings | Jain | cream of tomato soup recipe | Indian style cream of tomato soup | creamy tomato soup | with 20 amazing images. Cream of tomato soup is a tomato based thick soup which is probably the first choice as an appetizer to be had before the meal, when we go outdoors. This is a popular winter recipe in India. I love having cream of tomato soup on rainy days and it is my comfort food in soups. There are many variations to the cream of tomato soup and this is our Indian style cream of tomato soup version of it. The recipe is easy to cook, even a beginner can nail this recipe. We have made it using minimum of ingredients. To make creamy tomato soup, you need to cook tomatoes with half cup of water and whole spices like bay leaf and pepper corn, all the ingredients are cooked together and once cooked bay leaf is discarded. It is all cooled and blended in a mixer. Then we have added butter in a deep non-stick pan, add the plain flour and sauté. Add the prepared tomato mixture, 1 cup of water, tomato purée, mix well and cook. Also, add the sugar, salt, pepper and fresh cream, mix well and cook on a medium flame for 2 minutes and turn off the flame. Our cream of tomato soup is ready to be served! Everyone in my family loves tomato soup and we also make it when we wish having something very light for dinner! Cream of Tomato Soup is a choice that perfectly pleases the Indian palate. A combination of tomato puree and freshly cooked tomatoes are combined with spices and blended into a rich soup, which is made all the more luxuriant by the addition of fresh cream. In addition, some easy tips and recommendations while preparing the cream of tomato soup recipe. I would emphasise to use ripe and juicy tomatoes and avoid raw or hard tomatoes. Ripe tomatoes would yield more creamy and coloured soup and with raw you may end up with bitter taste. Garnish tomato soup with fresh cream and serve hot with fried croutons. Enjoy cream of tomato soup recipe | Indian style cream of tomato soup | creamy tomato soup | with detailed step by steps and video below. | [To make cream of tomato soup, combine the tomatoes with 1 cup of water in a deep non-stick pan, add the bayleaf and peppercorns, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally., Remove the bayleaf and discard it. Allow the mixture to cool completely., Blend the mixture in a mixer till smooth and strain it using a strainer., Heat the butter in a deep non-stick pani, add the plain flour and sauté on medium flame for 1 minute., Add the prepared tomato mixture, 1 cup of water, tomato purée, mix well and cook on a medium flame for 1 minute., Add the sugar, salt, pepper and fresh cream, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Garnish the cream of tomato soup with fresh cream and serve hot with bread croutons.] | [Energy, 203 cal, Protein, 3.8 g, Carbohydrates, 21 g, Fiber, 5.9 g, Fat, 11.5 g, Cholesterol, 22.5 mg, Sodium, 123.1 mg] | cream-of-tomato-soup-indian-style-4082r |
| rcp4107 | Cream Style Sweet Corn Soup | NA | Veg | [cream style corn, cornflour, chilli sauce, chilli powder, garlic (lehsun) paste, salt, lemon] | 5 mins | 5 mins | [Healthy Indian Recipes, Chinese Soups, Chunky Indian Soups, Jhat-Pat Soup, Chinese Party, Non-stick Pan, Quick Vegetarian Soups] | 4Makes 4 servings (4 serving ) | Indian | You will love the Oriental touch in this luscious Cream Style Sweet Corn Soup, which is excitingly flavoured with red chilli sauce and garlic paste. Quick and easy to make, this soup is also laced with lemon juice to give it a tangy dimension. Remember that cream-style soups taste best when served fresh and hot. Serve with starters like Baby Corn Fritters , Dragon Rolls and Kapi Cho Potatoes . | [Boil 3½ cups of water in a deep non-stick pan, add the cornflour, mix well and cook on a medium flame for 2 minutes ,while stirring continuously using a whisk., Add the cream style corn, red chilli sauce, garlic paste, chilli powder and salt, mix well and cook on a medium flame 3 minutes ,while stirring occasionally, using a whisk., Add the lemon juice and mix well., Serve hot.] | [Energy, 95 cal, Protein, 1.5 g, Carbohydrates, 20.8 g, Fiber, 0.4 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 305.9 mg] | cream-style-sweet-corn-soup-4107r |
| rcp4133 | Creamed Corn Cake | NA | NA | [cream style sweet corn, cornflour, salt, plain flour (maida), cornflour, salt, oil, schezuan sauce, honey chilli sauce, green onion and ginger dip] | 10 mins | 30 mins | [Chinese Starters, Deep-fried Indian Starters, Deep Fry, Chinese Party] | 18Makes 18 corn cakes | Indian | There is a tasty twist in every step of this delicious dish! A batter starring sweet corn is steamed into cakes, which is then batter-fried till crisp to make a delectable Oriental snack, which is crisp outside and soft inside. The Creamed Corn Cake tastes fantastic with Schezuan sauce, and we promise you an experience unlike anything you have had before. Add a taste of China to your next Party with irresistible Chinese Starters . | [Combine the cream style sweet corn, cornflour and salt in a mixer and blend till smooth., Pour the mixture into a greased 150 mm. (6") diameter greased thali and steam in a steamer for 10 minutes., Remove from the steamer, cool completely and cut into square pieces. Keep aside., Dip the sweet corn cake pieces in the batter, a few at a time and deep-fry in hot oil till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve immediately with schezuan sauce, honey chilli sauce and green onion and ginger dip.] | [Energy, 112 cal, Protein, 1.4 g, Carbohydrates, 13.1 g, Fiber, 1.1 g, Fat, 6.1 g, Cholesterol, 0 mg, Vitamin A, 50.7 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.1 mg, Vitamin C, 0 mg, Folic Acid, 26.3 mcg, Calcium, 16.3 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0.7 mg, Potassium, 35.6 mg, Zinc, 0.2 mg] | creamed-corn-cake-4133r |
| rcp5530 | Creamy Alfalfa Sprouts and Apple On Toast | BreakFast | NA | [toasted whole wheat bread slices, low fat curds (dahi), alfalfa sprouts, grated apples, chopped celery (ajmoda), chopped spring onions whites greens, mustard (rai / sarson) powder, salt] | 10 mins | 0 mins | [Low Calorie Indian Snacks, Indian Toast recipes, Quick Snacks / Quick Starters, Healthy quick Indian breakfast, Healthy Breakfast Sandwiches] | 2Makes 2 toasts | Indian | Bread, as sandwich or toast, is a great breakfast option, not just because it can be prepared quickly and easily by anyone, but also because it provides a lot of room for creativity and customization. You can make your sandwich or toast just the way you like it! In this sumptuous version, whole wheat bread slices are topped with a healthy topping of low-fat curds, sprouts, apples, and other ingredients perked up with mustard powder and black pepper powder. While the Creamy Alfalfa Sprouts and Apple on Toast uses alfalfa sprouts, you can try a similar topping with bean sprouts too. You can also try Alfa Sprouts, Tomatoes and Basil Sandwich or Mango and Burrata Cheese Crostini . | [Divide the topping into 2 equal portions., Spread a portion of the topping on each toast., Serve immediately., Feel free to use beans sprouts instead of alfalfa sprouts.] | [Energy, 69 cal, Protein, 3.2 g, Carbohydrates, 13.2 g, Fiber, 1 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 21.2 mg] | creamy-alfalfa-sprouts-and-apple-on-toast-5530r |
| rcp717 | Creamy and Cheesy Macaroni | NA | Veg | [fresh cream, grated processed cheese, boiled macaroni, butter, chopped onions, chopped capsicum, chopped and blanched carrot, boiled green peas, blanched and chopped tomatoes, tomato ketchup, dry red chilli flakes (paprika), salt] | 20 mins | 9 mins | [Italian Veg Pasta, Red Sauce Pasta, Raksha - Bandhan, Children's Day, Italian Party, Western Party, Non-stick Pan] | 3Makes 3 servings | Italian | creamy cheesy macaroni recipe | creamy homemade macaroni | creamy macaroni and cheese | creamy macaroni pasta | with 18 amazing images. creamy cheesy macaroni recipe | creamy homemade macaroni | creamy macaroni and cheese | creamy macaroni pasta makes a tasty and satiating One Meal Dinner. Learn how to make creamy homemade macaroni. To make creamy cheesy macaroni, heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the capsicum and sauté on a medium flame for 2 minutes. Add the carrot, green peas, mix well and cook on a medium flame for 1 minute. Add the tomatoes, tomato ketchup, chilli flakes, salt, mix well and cook on a medium flame for 2 minutes. Finally add the macaroni, fresh cream and cheese, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Serve immediately. Macaroni is a timeless, ageless treat that delights everybody! Here it comes to your table in a truly luscious form, loaded with cream, cheese and crunchy veggies. Chilli flakes and tomato ketchup add streaks of peppy flavour to this sensational creamy macaroni pasta. Dotted with herbs and chilli flakes, this creamy homemade macaroni is a true kids favourite. Serve it when your kids come home hungry or for playdate or birthday parties. You will be surprised to see a grin on every kid's face. The texture of perfectly boiled pasta with crunchy vegetables in cheesy sauce in creamy macaroni and cheese beautifully combines with different types of bread like Baguette and garlic bread. Tips for creamy cheesy macaroni. 1. Ensure to blanch the carrots and not cook them as little crunchiness is enjoyable in this macaroni. 2. If you do not blanch the tomatoes, then add finely chopped tomatoes and cook them for 5 to 6 minutes. 3. Ensure that you serve the Creamy and Cheesy Macaroni immediately on preparation to enjoy the best flavour and texture, before the cheese starts getting chewy. Enjoy creamy cheesy macaroni recipe | creamy homemade macaroni | creamy macaroni and cheese | creamy macaroni pasta | with step by step photos. | [Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes., Add the capsicum and sauté on a medium flame for 2 minutes., Add the carrot, green peas, mix well and cook on a medium flame for 1 minute., Add the tomatoes, tomato ketchup, chilli flakes, salt, mix well and cook on a medium flame for 2 minutes., Finally add the macaroni, fresh cream and cheese, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally., Serve immediately.] | [Energy, 283 cal, Protein, 10.6 g, Carbohydrates, 43.2 g, Fiber, 3.5 g, Fat, 8.3 g, Cholesterol, 16.7 mg, Sodium, 357.7 mg] | creamy-and-cheesy-macaroni-717r |
| rcp41034 | Creamy Balsamic Dressing, Balsamic Mayo Dressing | NA | Veg | [balsamic vinegar, lemon juice, whole grain mustard paste, sea salt, freshly ground black pepper (kalimirch), olive oil, mayonnaise, chopped garlic (lehsun), powdered sugar] | 5 mins | 0 mins | [Indian Salad Dressings, No Cooking Veg Indian] | 1Makes 0.75 cup (10 tbsp ) | Indian | When you want to jazz up a simple salad, go for this Creamy Balsamic Dressing! With the pungent tones of vinegar, garlic and mustard paste, supported ably by the tang of lemon juice and the creaminess of mayonnaise, this dressing is sure to lend an exotic touch to any salad it is added to. When kept refrigerated in an airtight glass jar, it stays good for two days. Check out for more Homemade Veg Salad Dressings to add zing and make your salads interesting. | [Combine the balsamic vinegar, lemon juice, mustard paste, sea salt and pepper in a deep bowl, gradually add the olive oil, while whisking it continuously., Add the mayonnaise, garlic and powdered sugar and mix well., Use as required.] | [Energy, 103 cal, Protein, 0.1 g, Carbohydrates, 1.8 g, Fiber, 0 g, Fat, 10.8 g, Cholesterol, 0 mg, Vitamin A, 90.1 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 1.1 mg, Folic Acid, 0.2 mcg, Calcium, 2.5 mg, Iron, 0 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 26.4 mg, Potassium, 8 mg, Zinc, 0 mg] | creamy-balsamic-dressing-balsamic-mayo-dressing-41034r |
| rcp50 | Creamy Beetroot and Corn Salad | NA | NA | [beetroot cubes, cooked sweet corn kernels ( makai ke dane), tomato ketchup, mayonnaise, chopped celery (ajmoda), salt freshly ground black pepper (kalimirch)] | 15 mins | 0 mins | [Indian Fruit Salad Recipes, Indian Salads with dressing, Quick Indian Salads, Western Party, Island Party] | 2Makes 2 servings | Indian | Lovely contrasting shades of pink and yellow make the Creamy Beetroot and Corn Salad a spectacular sight. It sure catches your attention on the table! But its merits just begin with the good looks. A fabulously creamy texture and awesome flavour, achieved by dressing the salad in a mix of mayonnaise, ketchup, herbs and seasonings, ensure that the salad is a sure-shot hit with everybody. | [Combine all the ingredients, including the dressing in a deep bowl and toss well., Refrigerate for at least 1 hour and serve chilled.] | [Energy, 202 cal, Protein, 2.2 g, Carbohydrates, 24.5 g, Fiber, 2.3 g, Fat, 13.1 g, Cholesterol, 0 mg, Vitamin A, 131.6 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.2 mg, Vitamin C, 6.8 mg, Folic Acid, 11.5 mcg, Calcium, 43.1 mg, Iron, 1.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 301.9 mg, Potassium, 78.5 mg, Zinc, 0.5 mg] | creamy-beetroot-and-corn-salad-50r |
| rcp2399 | Creamy Beetroot and Pineapple Salad | NA | NA | [boiled beetroot cubes, pineapple cubes, boiled and peeled potato cubes, salt, salad cream] | 20 mins | 0 mins | [Indian Fruit Salad Recipes, Western Party] | 4Makes 4 servings | Indian | Combining fruits and vegetables together in a salad is a good idea, because you will get a natural mix of multiple flavours and textures. The Creamy Beetroot and Pineapple Salad, for example, gives you a tinge of sweetness from beetroot, a bit of tang from pineapples along with the mushy, soothing taste of potatoes. Seasoned with pepper and served with Salad Cream, this becomes a delightful treat with a very enjoyable texture and flavour. Refrigerate for some time before serving, so that the salad sets and the ingredients get a refreshing crunch. | [Combine the beetroot, pineapple, potatoes, little salt and pepper in a deep bowl and mix gently., Add the salad cream and toss gently., Refrigerate for at least 30 minutes and serve chilled.] | [Energy, 165 cal, Protein, 1.4 g, Carbohydrates, 14 g, Fiber, 2.3 g, Fat, 11.7 g, Cholesterol, 0 mg, Vitamin A, 200.6 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.4 mg, Vitamin C, 23.6 mg, Folic Acid, 4.9 mcg, Calcium, 34.1 mg, Iron, 1.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 36.8 mg, Potassium, 114.6 mg, Zinc, 0.4 mg] | creamy-beetroot-and-pineapple-salad-2399r |
| rcp41632 | Creamy Beetroot Risotto | Dinner | NA | [fresh cream, grated beetroot, arborio rice, butter, chopped onions, chopped garlic (lehsun), salt, vegetable stock, milk, dried thyme, grated processed cheese] | 15 mins | 24 mins | [International Favourites, Teachers Day, Thanksgiving, Italian Party, Western Party, Non-stick Pan, Italian Dinner] | 4Makes 4 servings | Italian | Risotto is a cheesy rice preparation that is now popular all over the world. In this fantabulous version, the risotto is embellished with grated beetroot and onions, which give a yummy taste and vibrant red colour to it. A dash of thyme gives the Creamy Beetroot Risotto a tongue-tickling flavour while ingredients like vegetable stock and milk together with loads of cheese give it a luxuriant mouth-feel. Do not add all the vegetable stock together. Add it 1/2 cup at a time, and continue to add once it is absorbed. Make sure you serve the risotto immediately because any dish with cheese has a tendency to get chewy after a while. Try other recipes like Risotto Balls with Pizza Sauce and Creamy Mushroom Risotto . | [Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes., Add the garlic and sauté on a medium flame for a few seconds., Add the rice and sauté on a medium flame for 2 minutes., Add the salt and mix well., Add ½ cup of vegetable stock, mix well and cook on a medium flame for 2 minutes or till the vegetable stock gets evaporated, while stirring occasionally., Repeat step 5 with the remaining 3 cups of vegetable stock., Add the beetroot, milk and thyme, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Switch off the flame, add the fresh cream and cheese and mix well., Serve immediately.] | [Energy, 195 cal, Protein, 6.1 g, Carbohydrates, 9.4 g, Fiber, 1.7 g, Fat, 14.3 g, Cholesterol, 0 mg, Vitamin A, 534.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.4 mg, Vitamin C, 22.5 mg, Folic Acid, 6.9 mcg, Calcium, 232.6 mg, Iron, 1.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 75.8 mg, Potassium, 99.9 mg, Zinc, 0.4 mg] | creamy-beetroot-risotto-41632r |
| rcp3308 | Creamy Broccoli Pasta, Creamy Macaroni with Broccoli | Dinner | Veg | [macaroni, blanched broccoli florets, butter, chopped garlic (lehsun), basil, milk, fresh cream, grated processed cheese, salt, dried oregano] | 15 mins | 8 mins | [Italian Veg Pasta, Dinner, One Dish Vegetarian Meals, One Meal Dinner, White Sauce Pasta, Raksha - Bandhan, Mother's Day] | 2Makes 2 servings | Italian | creamy broccoli pasta recipe | Indian creamy macaroni with broccoli | easy cheesy broccoli pasta | with 24 amazing images. creamy broccoli pasta recipe | Indian creamy macaroni with broccoli | easy cheesy broccoli pasta has perky flavours to lure the most fussiest diner. Learn how to make Indian creamy macaroni with broccoli. To make creamy broccoli pasta, heat the butter in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds. Add the broccoli and sauté on a medium flame for 2 to 3 minutes. Add the basil, milk, cream and cheese, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the salt, pepper and oregano and cook on a medium flame for 1 minute. Add the macaroni and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve immediately. Macaroni tossed in a cream and cheese sauce with fresh broccoli is a delightful recipe. Indian creamy macaroni with broccoli is a classic example of an exotic fare with just three ingredients garlic, basil and oregano. It is sure to leave you speechless with wonderment. Whether you are planning a kitty party or kids' birthday this pasta suits well. For fussy kids, you can replace broccoli with sweet corn or coloured capsicum. Remember to cook the pasta al dente to enjoy its texture and toss and serve this easy cheesy broccoli pasta immediately, as it does not taste very well when it is re-heated. Tips to make creamy macaroni with broccoli. 1. We have used processed cheese but you can also use mozzarella cheese. 2. You can use elbow macaroni instead of long macaroni. 3. Serve creamy broccoli pasta recipe | Indian creamy macaroni with broccoli | easy cheesy broccoli pasta, immediately with garlic bread on the side. Enjoy creamy broccoli pasta recipe | Indian creamy macaroni with broccoli | easy cheesy broccoli pasta | with step by step photos. | [To make creamy broccoli pasta, heat the butter in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add the broccoli and sauté on a medium flame for 2 to 3 minutes., Add the basil, milk, cream and cheese, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the salt, pepper and oregano and cook on a medium flame for 1 minute., Add the macaroni and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve the creamy broccoli pasta immediately.] | [Energy, 466 cal, Protein, 14.9 g, Carbohydrates, 35.7 g, Fiber, 1.2 g, Fat, 29.1 g, Cholesterol, 66 mg, Sodium, 378.7 mg] | creamy-broccoli-pasta-creamy-macaroni-with-broccoli-3308r |
| rcp57 | Creamy Cauliflower Sabzi, Malai Gobhi | Dinner | NA | [boiled cauliflower florets, oil, chopped onions, chopped green chillies, chopped tomatoes, salt, cornflour milk, chopped coriander (dhania), chopped onions, green chilli, ginger (adrak), salt] | 10 mins | 10 mins | [Punjabi Sabzis, Semi-Dry Sabzis, Indian Party, Non-stick Pan, Quick Sabzis, Lunch Sabzi, Dinner Sabzi] | 2Makes 2 servings | Punjabi | creamy cauliflower sabzi recipe | malai gobhi | easy Indian cauliflower sabzi | 10 minutes cauliflower sabzi. creamy cauliflower sabzi recipe | malai gobhi | easy Indian cauliflower sabzi | 10 minutes cauliflower sabzi is a simple everyday sabzi which can be served with phulkas. Learn how to make malai gobhi. To make creamy cauliflower sabzi, firstly make a paste of roughly chopped onions, green chillies, ginger and salt. Heat the oil in a pan, saute some finely chopped onions followed by green chillies and tomatoes. Add the cauliflower florets and cook for 2 to 3 minutes. Add the cornflour-water mixture and again cook for 2 minutes. Remember to keep stirring it continuously here. Add the paste and coriander, mix well and cook on a medium flame for another 3 minutes. cauliflower sabzi is ready for serving. Malai gobhi is a creamy, soothing curry made with cauliflower, onions and tomatoes in a mildly-flavoured white base. Onion, ginger and chillies together give the curry a very pleasant flavour without any overpowering spices. It is interesting to note that the ‘creamy’ consistency in this easy creamy cauliflower sabzi is brought about using a combination of cornflour and milk, and without typically rich ingredients like butter or cream; thus reducing its calorie and fat count. Enjoy creamy cauliflower sabzi recipe | malai gobhi | easy Indian cauliflower sabzi | 10 minutes cauliflower sabzi. | [Combine all the ingredients in a mixer and blend well to a smooth paste using little water. Keep aside., Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the green chillies and tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the cauliflower florets and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the cornflour-milk mixture, mix well and cook on a medium flame for 2 more minutes, while stirring continuously., Add the paste and coriander, mix well and cook on a medium flame for another 3 minutes., Serve hot.] | [Energy, 135 cal, Protein, 2.9 g, Carbohydrates, 12.7 g, Fiber, 3.7 g, Fat, 8.1 g, Cholesterol, 0 mg, Vitamin A, 428.8 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.6 mg, Vitamin C, 48.8 mg, Folic Acid, 30.9 mcg, Calcium, 66.5 mg, Iron, 1.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 37.7 mg, Potassium, 199.8 mg, Zinc, 0.5 mg] | creamy-cauliflower-sabzi-malai-gobhi-57r |
| rcp2544 | Creamy Cauliflower Tartlets | Snacks | NA | [white sauce, grated processed cheese, cauliflower, butter, chopped onions, chopped capsicum, chopped green chillies, chopped mushrooms (khumbh), salt freshly ground black pepper (kalimirch), bread, melted butter, grated processed cheese, chilli sauce] | 15 mins | 5 mins | [Sandwich Recipes, Baked Snacks, Baked, Oven] | 12Makes 12 tartlets (12 tartlet ) | NA | Quick and easy bread-based tartlets are filled with a lip-smacking filling of sautéed veggies and mushrooms coated with white sauce. With a generous sprinkling of cheese, these Creamy Cauliflower Tartlets are a culinary dream come true. They will be especially loved by kids, thanks to the creamy, gooey filling and handy tartlet form. | [Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the capsicum and cook on a medium flame for 1 minute, while stirring occasionally., Add the green chillies, cauliflower, mushrooms, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the white sauce, half of the cheese, salt and pepper, mix well and cook on a medium flame for 1 minute, while stirring continuously., Transfer the mixture into a bowl and keep aside., Remove the crust from all the bread slices., Roll each slice with help of a rolling pin., Press the rolled slices into the cavities of a muffin tray that is lightly greased with butter., Bake in a pre-heated oven at 200°c (400°f) for 8 to 10 minutes or till crisp. Keep aside, Fill each tartlet case with the 1½ tbsp of the prepared stuffing., Sprinkle 1 tsp of cheese on each tartlet and bake in a pre-heated oven at 200°c (400°f) for 4 to 5 minutes., Serve immediately with chilli sauce.] | [Energy, 128 cal, Protein, 4.2 g, Carbohydrates, 13.9 g, Fiber, 0.6 g, Fat, 5.7 g, Cholesterol, 17 mg, Sodium, 97 mg] | creamy-cauliflower-tartlets-2544r |
| rcp4930 | Creamy Cheese Dip, Indian Microwave Cheese Sauce | NA | NA | [cheese slices, cornflour, milk, milk, chopped capsicum, mustard (rai / sarson) powder, salt, nacho chips, potato, bread] | 2 mins | 3 mins | [Jain Naashta, Jain International, Italian Starters, Indian Dips / Sauces, High Tea Party, Western Party, Fondue Party] | 1Makes 0.75 cup (10 tbsp ) | Jain | creamy cheese dip recipe | Indian style basic cheese dip | 3 minutes cheese sauce at home | with 12 amazing images. creamy cheese dip is an Indian style basic cheese dip which is a 3 minutes cheese sauce at home. creamy cheese dip is an easy, extravagantly luscious and quick dip recipe. It is rich, creamy and super cheese. We have made cheese dip even quicker and easier by preparing it in a microwave. 3 minutes cheese sauce at home and you are good to go. All you need is just 3 minutes to prepare it. Guests walked in suddenly? Make this creamy cheese dip and serve it along with wafer, nachos or toasted bread pieces. We have only used 4 ingredients in preparing this creamy cheese dip recipe, cheese slices, cornflour, capsicum and some mustard powder. We have delicately flavoured cheese dip with capsicum and mustard. Learn to make creamy cheese dip recipe | Indian style basic cheese dip | 3 minutes cheese sauce at home | with detailed step by step recipe photos and videos below. | [To make creamy cheese dip, combine the cornflour and 1 tbsp of milk in a small bowl and mix well. Keep aside., Combine the cheese slice pieces, ½ cup of milk and capsicum in a microwave safe bowl, mix well and microwave on high for 1 minute., Add the cornflour-milk mixture, mix well and microwave on high for 2 minutes., Add the mustard powder and little salt and mix well., Serve creamy cheese dip immediately with nacho chips, wafers and bread pieces.] | [Energy, 46 cal, Protein, 2.6 g, Carbohydrates, 2 g, Fiber, 0.2 g, Fat, 2.8 g, Cholesterol, 9.8 mg, Sodium, 101.9 mg] | creamy-cheese-dip-indian-microwave-cheese-sauce-4930r |
| rcp36075 | Creamy Cherry Tomatoes and Olives | Snacks | NA | [cherry tomatoes, sliced black olives, oil, chopped garlic (lehsun), chopped onions, fresh cream, white wine, grated processed cheese, salt freshly ground black pepper (kalimirch), dry red chilli flakes (paprika), dried oregano] | 15 mins | 8 mins | [Quick Evening Snacks, Indian Snacks for Entertaining, Saute, Quick Snacks / Quick Starters] | 2Makes 2 servings | Indian | Just close your eyes and imagine a bowlful of bright red cherry tomatoes and sliced black olives. Isn’t the very vision appetizing? Now, add to that a very creamy and cheesy sauce, and you cannot stay put for a minute longer. Off to the kitchen, on with the apron, ready to cook up lip-smacking Creamy Cherry Tomatoes and Olives! Although optional, the dash of white wine does impart a very exotic touch to this dish, so try to include it in your preparation. You can also replace tomatoes and olives with other crunchy, tangy veggies that you think will go well with herbs and cheese. | [Heat the oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 2 minutes., Add the tomatoes, olives and salt, mix well and cook on a medium flame for 3 to 4 minutes or till they turn soft, while stirring occasionally., Add the fresh cream, white wine, cheese, pepper, chilli flakes and oregano, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Serve immediately.] | [Energy, 162 cal, Protein, 3.2 g, Carbohydrates, 5.2 g, Fiber, 0.5 g, Fat, 13.8 g, Cholesterol, 0 mg, Vitamin A, 202.7 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 3.9 mg, Folic Acid, 3.1 mcg, Calcium, 104.3 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 10 mg, Potassium, 67 mg, Zinc, 0.2 mg] | creamy-cherry-tomatoes-and-olives-36075r |
| rcp1754 | Creamy Chocolate Pie ( Cooking Under 10 Minutes) | NA | NA | [digestive biscuits, powdered sugar, melted butter, dark chocolate, fresh cream, whipped cream, kiwi, strawberries, peach halves] | 10 mins | 5 mins | [Chocolate Dessert, Christmas] | 1Makes 1 servings | NA | A quick-fix pie-crust made of digestive biscuits with a seductive dark chocolate cream filling, decorated even more temptingly with fresh fruits, the creamy chocolate pie is an irresistible dessert. | [For the crust, Mix the biscuits, sugar and butter and press the mixturre evenly into a 150 mm. (6") diameter loose bottom tin., Put to chill., Put the cream to a boil in a broad pan, stirring continuously., Remove from the fire. Add the chocolate and stir well till you get a smooth sauce., Cool slightly and mix in the whipped cream., Spread the filling over the crust and put to set in the refrigerator., Decorate with the cut fruits., Serve chilled] | [Energy, 2100 cal, Protein, 28.4 g, Carbohydrates, 172.9 g, Fiber, 7 g, Fat, 169.8 g, Cholesterol, 55 mg, Sodium, 265.7 mg] | creamy-chocolate-pie---cooking-under-10-minutes-1754r |
| rcp1802 | Creamy Coriander and Mint Dip | NA | NA | [hung curds (chakka dahi), chopped coriander (dhania), chopped mint leaves (phudina), chopped green chillies, chopped garlic (lehsun), chopped ginger (adrak), lemon juice, salt] | 10 mins | 0 mins | [Indian Dips / Sauces, Kebab Party, High Tea Party, Barbeque Party Indian Recipes, Western Party, Fondue Party, Mixer] | 1Makes 0.75 cup (11 tbsp ) | Indian | coriander and mint dip | Indian style coriander and mint dip | healthy mint and coriander dip | with amazing 11 images. When this Creamy Coriander and Mint Dip meets your taste buds, you will experience a real surge of culinary excitement! Indeed, this luscious coriander and mint dip made with hung curds and herbs is a an ideal match for for Nacho Chips, Toasted Triangles, Cheese Corn Balls or just about any chips or Starters / Snacks. Creamy, luscious and tangy, the coriander and mint dip has a very exciting flavour that combines well with a large variety of snacks ranging from tikkis to nacho chips ! Indian coriander and mint dip is an easy and quick dip recipe. Let’s see why this is a healthy mint and coriander dip. Mint, coriander, curd, green chillies, ginger and garlic, each ingredient used in the Indian style coriander and mint dip are healthy. Curd is one of the richest source of protein, calcium and minerals. They help in weight reduction, good for your heart and build immunity. Mint (pudina) is a leafy vegetable which is sure to create nourishing dishes without piling on calories, carbs or fat for that instance. All you need is just 10 minutes to prepare coriander and mint dip. Guests walked in suddenly? Make this coriander and mint dip and serve it along wafer, nachos or toasted bread pieces I am sure they are going to bow down to your cooking skills. Learn to make coriander and mint dip | Indian style coriander and mint dip | healthy mint and coriander dip | with detailed step by step recipe photos and video below. | [To make creamy coriander and mint dip, combine all the ingredients, except the hung curds in a mixer and blend it to a coarse mixture., Transfer the mixture into a bowl, add the hung curds and mix well., Refrigerate the creamy coriander and mint dip for at least an hour., Serve the creamy coriander and mint dip chilled.] | [Energy, 33 cal, Protein, 1.3 g, Carbohydrates, 1.5 g, Fiber, 0.1 g, Fat, 1.8 g, Cholesterol, 4.4 mg, Sodium, 6 mg] | creamy-coriander-and-mint-dip-1802r |
| rcp898 | Creamy Corn and Coconut Soup | NA | Veg | [cream style corn, coconut milk, dry red chilli flakes (paprika), dried mixed herbs, salt] | 2 mins | 9 mins | [Thick / Creamy Indian Soups, Boiled Indian recipes, Mixer, Deep Pan, Quick Vegetarian Soups] | 4Makes 4 servings | Indian | An easy but unique soup of cream style corn and coconut milk, flavoured with red chilli flakes and mixed herbs. The combination of coconut milk and red chilli flakes gives the Creamy Corn and Coconut Soup a tropical feel, and a slight touch of Thai cuisine. | [Combine the cream style corn and coconut milk in a deep non-stick, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Add the chilli flakes, mixed herbs and salt, mix well and cook on a medium flame for another 5 to 6 minutes, while stirring occasionally., Serve immediately.] | [Energy, 283 cal, Protein, 2.9 g, Carbohydrates, 8.3 g, Fiber, 8.7 g, Fat, 26.5 g, Cholesterol, 0 mg, Vitamin A, 0 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.5 mg, Vitamin C, 0.6 mg, Folic Acid, 8 mcg, Calcium, 6.4 mg, Iron, 1.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0 mg, Potassium, 0 mg, Zinc, 0 mg] | creamy-corn-and-coconut-soup-898r |
| rcp1568 | Creamy Corn Coconut Soup | NA | NA | [cream style corn, coconut milk, salt, chillies in vinegar] | 2 mins | 7 mins | [Jain Soups, Indian Pressure Cooker, Mixer, Presssure Cooker Soups] | 4Makes 4 servings | Jain | The Creamy Corn Coconut Soup wins your heart with its simplicity and mellow, comforting mouth-feel. As easy as it can be, this soup just involves combining two ingredients together with salt and cooking for minimal time, but results in a magical experience that is sure to rejuvenate your senses. | [Combine all the ingredients in a deep non-stick pan, mix well and cook on a medium flame for 6 to 7 minutes, while stirring occasionally., Serve hot with chillies in vinegar., 1 can (460 gm) of cream style corn is approx. 2 cups.] | [Energy, 189 cal, Protein, 1.9 g, Carbohydrates, 5.5 g, Fiber, 5.8 g, Fat, 17.7 g, Cholesterol, 0 mg, Vitamin A, 0 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.3 mg, Vitamin C, 0.4 mg, Folic Acid, 5.3 mcg, Calcium, 4.2 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0 mg, Potassium, 0 mg, Zinc, 0 mg] | creamy-corn-coconut-soup-1568r |
| rcp6239 | Creamy Corn Pizza | Snacks | NA | [thin pizza base, tomato ketchup, sweet chilli sauce, grated mozzarella cheese, butter brush (for greasing), cream style corn, pesto, salt, blanched baby corn, blanched asparagus, salt] | 15 mins | 0 mins | [Italian Pizzas, different types of pizza, Baked, Oven, Indian Birthday Party Snacks, Kitty Party Snacks] | 2Makes 2 servings | Indian | A pesto flavoured creamy corn sauce topped with baby corn and asparagus makes this a great combination. | [Place one pizza base on a greased baking tray., Spread half the tomato ketchup and sweet chilli sauce on it., Spread half the corn pesto sauce over the sauces., Top with half the baby corn and asparagus and finally half the cheese. Sprinkle some salt over it., Bake in a preheated over at 200°c (400°f) for 10 to 15 minutes or till the base is evenly browned and the cheese melts., Repeat with the remaining ingredients to make another pizza., Serve hot.] | [Not Given] | creamy-corn-pizza-6239r |
| rcp8635 | Creamy Corn Pizza ( Jain International) | NA | NA | [pizza base, italian tomato ketchup, grated mozzrella cheese, butter, cream style corn, pesto, salt, blanched baby corn, blanched asparagus, salt] | 15 mins | 40 mins | [Jain International, Baked, Oven] | 4Makes 4 servings | Jain | A distinctly italian pizza flavoured with pesto. | [Place one pizza base on a greased baking tray., Spread ¼th the italian tomato sauce on it followed by ¼th the corn pesto sauce., Top with ¼th cup of baby corn and ¼th cup of asparagus and finally half the cheese. Sprinkle some salt on top., Bake in a pre-heated oven at 200°c (400°f) for 10 to 15 minutes or till the base is evenly browned and the cheese melts., Repeat with the remaining ingredients to make 3 more pizzas., Serve hot.] | [Energy, 493 cal, Protein, 21.3 g, Carbohydrates, 59.1 g, Fiber, 3.8 g, Fat, 20.9 g, Cholesterol, 23 mg, Vitamin A, 476.5 mcg, Vitamin B1, 0.3 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.6 mg, Vitamin C, 45.6 mg, Folic Acid, 49.6 mcg, Calcium, 302.2 mg, Iron, 2.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 821.5 mg, Potassium, 317.3 mg, Zinc, 0.6 mg] | creamy-corn-pizza---jain-international-8635r |
| rcp31003 | Creamy Corn Pizza, Corn Recipe | Dinner | Veg | [pizza base, red capsicum, capsicum, yellow capsicum, tomato ketchup, sweet chilli sauce, grated mozzarella cheese, butter, salt, cream style corn, pesto, salt] | 15 mins | 10 mins | [Italian Pizzas, different types of pizza, One Dish Vegetarian Meals, One Meal Dinner, Italian Party, High Tea Party, Western Party] | 2Makes 2 servings | Italian | Presto, here we have a creamy pesto-flavoured corn sauce, topped with roasted coloured capsicum. Sure to delight all those who taste it! | [Pierce a fork into each capsicum, grease them with oil and roast on an open flame till it is chared., Remove, cut into thin slices and wash thoroughly. Keep aside., Place one pizza base on a greased baking tray., Spread 1 tbsp tomato ketchup and ½ tbsp sweet chilli sauce on it., Spread half the corn pesto mixture and half the capsicum slices over it., Sprinkle a little salt and then spread half the cheese on top., Bake in a preheated oven at 200°c (400°f) for 10 minutes or till the base is evenly browned and the cheese melts., Repeat with the remaining ingredients to make another pizza., Serve hot.] | [Energy, 512 cal, Protein, 20.8 g, Carbohydrates, 63.6 g, Fiber, 3 g, Fat, 20.2 g, Cholesterol, 23 mg, Vitamin A, 644.9 mcg, Vitamin B1, 0.7 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.1 mg, Vitamin C, 178.8 mg, Folic Acid, 0 mcg, Calcium, 271.2 mg, Iron, 1.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 791.7 mg, Potassium, 56.3 mg, Zinc, 0.4 mg] | creamy-corn-pizza-corn-recipe-31003r |
| rcp33602 | Creamy Cucumber Dip ( Finger Foods For Kids ) | NA | NA | [grated cucumber, hung curds (chakka dahi), mayonnaise, garlic (lehsun) paste, mint (phudina) paste, salt, cream cracker biscuits] | 10 mins | 0 mins | [Refrigerator, Mixer, Quick Indian Dips, Gravies & Sauces, Indian Birthday Party Kids] | 1Makes 0.75 cups (10 tbsp ) | Indian | The refreshingly cool and minty flavour of this dip is sure to please your little one. Make this dip and serve with crackers, cheese straws, plain salt biscuits or any other biscuit that your child enjoys. This dip will add an extra flavour to his snack. | [Squeeze out the water from the cucumber and discard it., Blend the cucumber in a mixer till smooth., Combine all the ingredients in a deep bowl, including the blended cucumber and mix well., Refrigerate for at least 1 hour., Serve chilled with the cream cracker biscuits.] | [Energy, 27 cal, Protein, 0.5 g, Carbohydrates, 1.9 g, Fiber, 0.2 g, Fat, 1.9 g, Cholesterol, 0 mg, Vitamin A, 35.1 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 0.8 mg, Folic Acid, 2.9 mcg, Calcium, 23.1 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 28.9 mg, Potassium, 12.4 mg, Zinc, 0 mg] | creamy-cucumber-dip--finger-foods-for-kids--33602r |
| rcp22315 | Creamy Green Salad | NA | Veg | [cucumber cubes, capsicum cubes, grapes, low-fat curds (dahi), honey, freshly ground black pepper (kalimirch), mustard (rai / sarson) powder, salt] | 5 mins | 0 mins | [Indian Salads with dressing, No Cooking Veg Indian, Healthy Indian Salads with healthy dressing, Quick Healthy Indian Salads, Lower Blood Pressure Salads] | 4Makes 4 servings | Indian | Tickle your taste buds with this medley of green veggies and grapes, tossed in a creamy yet low-fat sweet and sour dressing. The dressing features low-fat curds laced with honey and a streak of spices, which gives the salad a rich and luscious mouth-feel and refreshing taste despite the low calorie count. The dressing is in every way a perfect match for this mix of juicy and crunchy fruits and veggies. Since no high-sodium ingredient is used in this Creamy Green Salad, it is good for those wishing to keep their blood pressure under control. You can pair this salad with a soup like the Nutritious Pumpkin Soup or Green Peas Soup . | [Combine all the salad ingredients in a bowl, pour the dressing over it and toss well., Refrigerate for at least an hour., Serve chilled.] | [Energy, 57 cal, Protein, 1.4 g, Carbohydrates, 12.7 g, Fiber, 1.6 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 113.2 mg] | creamy-green-salad-22315r |
| rcp4824 | Creamy Herb Pasta, Veg Calcium Rich Recipe | NA | Veg | [chopped paneer (cottage cheese), milk, chopped parsley, chopped basil, cooked whole wheat penne, olive oil, whole wheat flour (gehun ka atta), chopped garlic (lehsun), dry red chilli flakes (paprika), salt] | 15 mins | 6 mins | [Italian Veg Pasta, Pastas, White Sauce Pasta, Snack Recipes for Kids, Kids High Energy Indian Foods, Kids Calcium Rich Indian recipes, Calcium Rich International Recipes] | 2Makes 2 servings | Indian | The very same irresistible taste, the same luscious mouth-feel and the same unabated excitement of feasting on pasta, albeit with an excitingly healthy twist! Here, we have made delicious Creamy Herb Pasta with whole wheat pasta, thickened with whole wheat flour and boosted with calcium-rich paneer. Fresh herbs like parsley and basil are the highlight of this recipe, and make the pasta really flavourful and aromatic. Sans any refined products, this Creamy Herb Pasta takes care of your usual worries. Enjoy it hot and fresh. You can also ry other calcium rich international recipes like Paneer, Cheese and Corn Quesadillas or Paneer and Broken Wheat Patties in Whole Wheat Pita Pocket . | [Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for 30 seconds., Add the whole wheat flour, mix well and cook on a medium flame for a few seconds., Add the milk and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously using a whisk., Add the parsley, basil, paneer and chilli flakes, mix gently and cook on a medium flame for 1 minute, while stirring occasionally., Add the whole wheat penne and ¼ cup of water, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve immediately.] | [Not Given] | creamy-herb-pasta-veg-calcium-rich-recipe-4824r |
| rcp41029 | Creamy Italian Dressing, Mayo Red Wine Vinegar Italian Dressing | NA | Veg | [red wine vinegar, mayonnaise, olive oil, sour cream, dried oregano, garlic (lehsun), sea salt, chopped parsley] | 10 mins | 0 mins | [Italian Salads, Italian Basic, Indian Salad Dressings, No Cooking Veg Indian] | 1Makes 0.75 cup (10 tbsp ) | Indian | The Creamy Italian Dressing is well, creamy! That’s probably the best word to describe this luscious dressing that is loaded with mayonnaise and sour cream. And yes, it is mouth-wateringly tasty too, with a dash of herbs and garlic, and the exquisite touch of red wine vinegar. It is very easy to prepare, as all you need to do is toss the ingredients into the mixer and blend till smooth! Store it in an airtight glass jar in the fridge, where it will stay good for two days. | [Combine all the ingredients , except the parsley in a mixer and blend till smooth., Trasnfer the mixture into a bowl, add the paresley and mix well., Use as required.] | [Energy, 72 cal, Protein, 0.2 g, Carbohydrates, 2.9 g, Fiber, 0.1 g, Fat, 6.6 g, Cholesterol, 0 mg, Vitamin A, 72.1 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 1.7 mg, Folic Acid, 3.1 mcg, Calcium, 6.5 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 54.7 mg, Potassium, 15.1 mg, Zinc, 0 mg] | creamy-italian-dressing-mayo-red-wine-vinegar-italian-dressing-41029r |
| rcp408 | Creamy Layered Orange Parfait | NA | NA | [slice cake, orange crush, orange segments, whipped cream, orange crush] | 10 mins | 0 mins | [Indian Salads, Fruit Based Indian Desserts, Desserts for Entertaining, Western Party, Refrigerator, Sweet Recipes for Kids] | 2Makes 2 servings | Indian | Generally, even those who are confident that they can cook a meal within ten minutes doubt their ability to prepare a dessert that speedily! Worry not. There are amazing recipes like the Coffee and Biscuit Parfait , Oreo Biscuits with White Chocolate and Orange Mousse , and this, which can be prepared within minutes if you have the ingredients ready on hand. This Creamy Layered Orange Parfait is a mind-blowing dessert, which combines the fluffiness of cake, the lusciousness of cream and the irresistible tanginess of orange. All you need to do is get together the ingredients and arrange them in a glass, as explained. The outcome is simply too awesome to describe! | [Take a serving glass, break 1 cake slice into big pieces and drizzle 1 tsp orange crush evenly over it., Put ¼ cup of orange segments evenly over it, swirl little beaten whipped cream over it., Again, break 1 slice of cake into big pieces and place it over the beaten whipped cream layer, drizzle 1 tsp of orange crush evenly over it., Swirl little more beaten whipped cream over it and finally drizzle orange crush evenly over it., Repeat steps 1 to 4 to make 1 more glass., Refrigerate for 30 minutes. Serve immediately.] | [Energy, 600 cal, Protein, 2.1 g, Carbohydrates, 60.8 g, Fiber, 0.5 g, Fat, 38.8 g, Cholesterol, 0 mg, Sodium, 53.9 mg] | creamy-layered-orange-parfait-408r |
| rcp752 | Creamy Mixed Vegetables in Spinach Gravy | null | null | null | null | null | null | null | null | null | null | null | creamy-mixed-vegetables-in-spinach-gravy-752r |
| rcp30959 | Creamy Mughlai Vegetable Subzi | null | null | null | null | null | null | null | null | null | null | null | creamy-mughlai-vegetable-subzi-30959r |
| rcp4911 | Creamy Mushroom Buns | null | null | null | null | null | null | null | null | null | null | null | creamy-mushroom-buns-4911r |
| rcp22161 | Creamy Mushroom Risotto | null | null | null | null | null | null | null | null | null | null | null | creamy-mushroom-risotto-22161r |
| rcp22278 | Creamy Mushroom Tartlets | null | null | null | null | null | null | null | null | null | null | null | creamy-mushroom-tartlets-22278r |
| rcp153 | Creamy Mushrooms | Snacks | NA | [fresh cream, mushroom (khumbh) cubes, butter, chopped onions, dried mixed herbs, dry red chilli flakes (paprika), salt] | 15 mins | 8 mins | [Italian Starters, Italian Main Dish, Quick Evening Snacks, Indian Snacks for Entertaining, International Curries, Italian Party, Western Party] | 2Makes 2 servings | Indian | creamy mushrooms recipe | easy creamy mushrooms | Indian creamy mushrooms in 20 minutes | with 13 amazing images. creamy mushrooms recipe | easy creamy mushrooms | Indian creamy mushrooms in 20 minutes is a quick fix snack ready in a jiffy. Learn how to make easy creamy mushrooms. To make creamy mushrooms, heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the mushrooms and sauté on a medium flame for 4 to 5 minutes. Add the fresh cream, dry herbs, chilli flakes and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Serve immediately. When you feel like pampering your palate, you need to look no further! Try this easy creamy mushrooms. Minutes is all it takes to whip up this luxuriantly flavoured dish of mushrooms cooked with onions, fresh cream and herbs. While cream acts like a mellow and soothing canvas, chilli flakes and herbs offer bright bursts of flavour, which your taste buds will surely relish. Enjoy this delectable Indian creamy mushrooms in 20 minutes soon upon preparation with Ladi Pav Garlic Bread and Garden Fresh Fusilli. Tips for creamy mushrooms. 1. Mixed herbs can be replaced with dried oregano or any other herbs of your choice. 2. Use the readymade fresh cream for this recipe and not the cream obtained on top of boiled milk. 3. Serve this snack immediately. Enjoy creamy mushrooms recipe | easy creamy mushrooms | Indian creamy mushrooms in 20 minutes | with step by step photos. | [To make creamy mushrooms, heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes., Add the mushrooms and sauté on a medium flame for 4 to 5 minutes., Add the fresh cream, dry herbs, chilli flakes and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Serve the creamy mushrooms immediately.] | [Energy, 289 cal, Protein, 4.6 g, Carbohydrates, 12 g, Fiber, 2.1 g, Fat, 26 g, Cholesterol, 30 mg, Sodium, 123.7 mg] | creamy-mushrooms-153r |
| rcp2099 | Creamy Onion and Capsicum Curd Dip | NA | Veg | [curds (dahi), chopped onions, chopped capsicum, cream, grated processed cheese, chopped green chillies, salt, carrot sticks, cucumber sticks, capsicum sticks, salted biscuits] | 10 mins | 0 mins | [Lebanese Dips, Indian Dips / Sauces, No Cooking Veg Indian, Barbeque Party Indian Recipes, Kids Calcium Rich Indian recipes] | 3Makes 3 cups (42 tbsp ) | Indian | Perfect proportions of curds, cream and cheese make this creamy, yummy, tangy dip much tastier than plain cheese dips. An assortment of veggies complements the taste and balances the texture of the Creamy Onion and Capsicum Curd Dip, making it a great accompaniment to crunchy fresh vegetables, biscuits and other crispies. | [Put the curds in a muslin cloth, tie and hang for 2 hours to allow all the water to drain out., Transfer the curds from the muslin cloth into a deep bowl, add the onions, capsicum fresh cream, cheese, green chillies and salt and mix well., Refrigerate it for 1 hour and serve chilled with carrot sticks, cucumber sticks, capsicum sticks and salted biscuits.] | [Energy, 21 cal, Protein, 0.8 g, Carbohydrates, 0.9 g, Fiber, 0 g, Fat, 1.3 g, Cholesterol, 2.7 mg, Sodium, 8.3 mg] | creamy-onion-and-capsicum-curd-dip-2099r |
| rcp4206 | Creamy Onion, Spinach and Carrot Soup | NA | NA | [chopped onions, chopped spinach (palak), chopped carrot, butter, milk, salt freshly ground black pepper (kalimirch)] | 15 mins | 13 mins | [Comfort Foods, Thick / Creamy Indian Soups, Mixer, Non-stick Pan, Indian Cancer Patients, Home Remedies Defective Vision, Healthy Thick Creamy Soups] | 4Makes 4 servings (4serving ) | Indian | Rich and luscious, this soup is a treat to the palate! What makes Creamy Onion, Spinach and Carrot Soup marvelous is the combination of nutrients like vitamins A, E, and iron. The protein in milk works hand-in-hand with the vitamin A to further boost your vision. Enjoy this delicious Creamy Onion, Spinach and Carrot Soup fresh off the stove. | [Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes., Add the carrot and ½ cup of water and mix well. Cover with a lid and cook on a medium flame for 4 minutes, while stirring occasionally., Add the spinach, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the milk, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Allow the mixture to cool completely. Once cooled, blend in a mixer till smooth., Transfer the mixture back into a deep non-stick pan, add the salt and pepper, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve immediately.] | [Energy, 152 cal, Protein, 5.2 g, Carbohydrates, 9.6 g, Fiber, 1.6 g, Fat, 7.9 g, Cholesterol, 19.8 mg, Sodium, 53.9 mg] | creamy-onion-spinach-and-carrot-soup-4206r |
| rcp2389 | Creamy Pear and Grapes Salad | NA | NA | [cream, pear cubes, black grapes, whisked curds (dahi), powdered sugar, salt] | 10 mins | 0 mins | [Indian Fruit Salad Recipes, Quick Indian Salads, Wholesome Salads (Salads that make a meal)] | 4Makes 4 servings | Indian | The perfect balance of crunch and creaminess makes this salad a blockbuster hit! Crunchy pears and juicy grapes are tossed with fresh cream and curds, sweetened lightly with sugar. A dash of salt gives the Creamy Pear and Grapes Salad an interesting flavour, as it helps to accentuate the taste of the fruits. Refrigerate and serve this salad chilled. One portion is enough to reboot your day with its rejuvenating flavour. Enjoy this salad as it is, or serve as a side dish to a main dish like Broccoli Pizza Pie or Bow Pasta with Curried Vegetables . | [Combine all the ingredients in a deep bowl and toss well., Refrigerate for 1 hour and serve chilled.] | [Energy, 108 cal, Protein, 2.6 g, Carbohydrates, 11.5 g, Fiber, 2.9 g, Fat, 4.6 g, Cholesterol, 0 mg, Vitamin A, 122.1 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.2 mg, Vitamin C, 0.5 mg, Folic Acid, 2.9 mcg, Calcium, 113.1 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 14.9 mg, Potassium, 113.9 mg, Zinc, 0 mg] | creamy-pear-and-grapes-salad-2389r |
| rcp2397 | Creamy Pineapple, Cucumber and Carrot Salad | NA | Veg | [canned pineapple cubes, cucumber cubes, carrot cubes, lettuce, fresh cream, olive oil, mustard (rai / sarson) powder, powdered sugar, lemon juice, salt freshly ground black pepper (kalimirch)] | 20 mins | 0 mins | [Indian Fruit Salad Recipes, Indian Salads with dressing, Quick Indian Salads, No Cooking Veg Indian, Italian Party, Island Party] | 4Makes 4 servings | Indian | The combination of sweet and tangy pineapple cubes with veggies like cucumber and carrot is the highlight of this salad. This gives a juicy and tasty twist to an otherwise ordinary salad. Pieces of torn lettuce make the salad all the more alluring, while a dressing of fresh cream with peppy flavours like mustard paste and lemon juice makes it a true tongue-tickler. Refrigerate the Creamy Pineapple, Cucumber and Carrot Salad for sometime before serving, so the salad sets and the veggies regain their crunch. This creamy salad will go well soups and pastas . | [Combine all the ingredients along with the dressing in a deep bowl and toss well., Refrigerate for at least 30 minutes and serve chilled.] | [Energy, 140 cal, Protein, 1.2 g, Carbohydrates, 8 g, Fiber, 1.1 g, Fat, 11.7 g, Cholesterol, 0 mg, Vitamin A, 518.7 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 7 mg, Folic Acid, 5.5 mcg, Calcium, 41.1 mg, Iron, 0.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 24.6 mg, Potassium, 85.3 mg, Zinc, 0.2 mg] | creamy-pineapple-cucumber-and-carrot-salad-2397r |
| rcp42241 | Creamy Pumpkin Risotto | Dinner | Veg | [grated parmesan processed cheese, fresh cream, chopped red pumpkin (bhopla / kaddu), chopped red pumpkin (bhopla / kaddu), arborio rice, butter, olive oil, fresh rosemary, chopped onions, chopped garlic (lehsun), vegetable stock, salt freshly ground black pepper (kalimirch)] | 15 mins | 37 mins | [Italian risotto recipes, One Dish Vegetarian Meals, Italian Party, Non-stick Pan, Birthday Party Main Dishes, Italian Dinner] | 4Makes 4 servings | Italian | Risotto is an Italian one-dish meal of rice and cheese cooked with other ingredients. It has a khichdi like consistency, which is very comforting and soothing to the palate, while also being very satiating. In this Creamy Pumpkin Risotto, we have thrown in a smart assortment of delicious ingredients to make it super tasty. While cream and pumpkin sauce give it a soft, luscious mouth-feel, a splash of herbs and pungent veggies like onion and garlic give it a lip-smacking flavour! Something that’s sure to make you lick your fingers, the Creamy Pumpkin Risotto is a blissful one-dish meal, which will prove to be better than even a full spread! Enjoy other Italian recipes like the Creamy Beetroot Risotto or Italian Style Baby Potatoes . | [Combine the roughly chopped pumpkin and enough water in a deep non-stick pan, mix well and cook on a medium flame for 8 minutes, while stirring occasionally., Drain and blend in a mixer till smooth. Keep aside., Heat the butter and olive oil in a deep non-stick pan, add the rosemary, onions and garlic and sauté on a medium flame for 2 minutes., Add the arborio rice and sauté on a medium flame for 2 minutes., Add ½ cup of vegetable stock, mix well and cook on a medium flame for 2 to 3 minutes or till the vegetable stock gets evaporated, while stirring occasionally., Repeat step 3 with the remaining 2½ cups of vegetable stock., Add the remaining 1 cup of vegetable stock and the chopped pumpkin, salt, mix well and cook on a medium flame for 7 to 8 minutes, while stirring occasionally., Add the prepared pumpkin sauce, cheese and fresh cream, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve hot.] | [Energy, 302 cal, Protein, 9.9 g, Carbohydrates, 35.5 g, Fiber, 2.1 g, Fat, 13.4 g, Cholesterol, 25.3 mg, Sodium, 289.8 mg] | creamy-pumpkin-risotto-42241r |
| rcp36863 | Creamy Pumpkin Soup ( Recipe for Toddlers) | NA | NA | [red pumpkin (bhopla / kaddu) cubes, chopped onions, fresh cream, butter, salt freshly ground black pepper powder, chopped spring onion greens] | 15 mins | 25 mins | [Recipes for Toddlers (1-3 Years), Kids Brain Boosting] | 4Makes 4 servings | NA | This creamy soup will make your kids fall in love with pumpkin which otherwise is avoided by them. | [Heat the butter in a deep pan, add the onions and sauté for a few minutes., Add the pumpkin and sauté for a few more minutes., Add 3 cups of water, salt and pepper and cook till the pumpkin is tender. Cool for 10 minutes., Blend in a mixer to a smooth purée., Add the cream and bring to boil., Serve hot garnished with spring onion greens., Strain the puréed soup, if you want a really smooth soup., Just mix together grated pumpkin, paneer, salt, coriander and a little besan and deepfry till crisp., Mash cooked pumpkin, add sugar and whole wheat flour, knead well and roll into small puris., Deep fry and serve., Mashed cooked pumpkin with curds and sugar is a yummy snack for two year olds.] | [Not Given] | creamy-pumpkin-soup--recipe-for-toddlers-36863r |
| rcp42240 | Creamy Salad Burger | Lunch | Veg | [shredded cabbage, shredded red cabbage, coloured capsicum strips, sliced onions, grated carrot, tomato strips, mayonnaise, vinegar, powdered sugar, fresh cream, salt freshly ground black pepper (kalimirch), burger buns, soft butter, mustard (rai / sarson) paste, shredded iceberg lettuce] | 15 mins | 8 mins | [American Burgers / Grills, Veggie Burgers Collection, Snack Recipes for Kids, Indian Birthday Party Snacks, Kitty Party Snacks, Indian Lunch Salads] | 3Makes 3 burgers | Indian | A burger minus the patty becomes a snack that you can prepare within minutes! Indeed, the Creamy Salad Burger is one such scrumptious snack that you can conjure up in a jiffy as it doesn’t require a patty. Yet it tastes simply too awesome to describe with mere words and is equally satiating too as it has loads of colourful, crunchy and tasty veggies. The burger bun is buttered and cooked on a tava to get an enjoyable crispness and taste. A dash of tongue-tickling mustard is applied on these buns, which are then sandwiched with a delectable filling of veggies and fresh cream. You will love the interplay of flavours and textures in this yummy snack, which will be enjoyed by kids as well as adults. You can also try other burgers like the Rajma Burger or Nutritious Burger . | [Combine the cabbage, red cabbage, capsicum strips, onions, carrot, tomato strips, mayonnaise, vinegar, powdered sugar, fresh cream, salt and pepper in a deep bowl and mix well., Divide the salad mixture into 3 equal portions. Keep aside., Cut each burger bun horizontally into two., Place both the halves on a non-tick tava (griddle) and cook it till it turns light brown in colour from both the sides., Spread ¼ tsp of butter and ¼ tsp of mustard paste evenly on the inner side of each halve., Place ½ cup of lettuce on the lower burger bun halve, with the buttered side facing upwards and top it with a portion of the prepared salad mixture., Place the upper half of the bun over it with the buttered side facing downwards., Repeat steps 4 to 7 to make 2 more burgers., Serve immediately.] | [Energy, 425 cal, Protein, 6.5 g, Carbohydrates, 52.7 g, Fiber, 1.8 g, Fat, 23.4 g, Cholesterol, 3.3 mg, Vitamin A, 1008 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.2 mg, Vitamin B3, 1.4 mg, Vitamin C, 48.2 mg, Folic Acid, 14.2 mcg, Calcium, 85.6 mg, Iron, 2.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 451.7 mg, Potassium, 103.9 mg, Zinc, 0.5 mg] | creamy-salad-burger-42240r |
| rcp4664 | Creamy Spinach Toast | Snacks | NA | [toasted whole wheat bread slices, shredded spinach (palak), low fat butter, chopped onions, chopped green chillies, baking soda, cornflour, low fat milk, salt, grated mozzarella cheese, tabasco sauce] | 10 mins | 7 mins | [Quick breakfast, Quick Evening Snacks, Baked Snacks, Evening Tea Snacks, Bread Snack, Indian Toast recipes, Savoury Baked] | 32Makes 32 toasts | Indian | creamy spinach toast recipe | Indian palak toast | spinach cheese toast | with 20 amazing images. The creamy spinach toast recipe is a popular Indian breakfast option. Learn how to make spinach, vegetable cheese toast. spinach cheese toast is a delightful and flavorful dish that combines the rich, creamy goodness of melted cheese with the earthy taste of spinach, all atop a crisp slice of toasted whole wheat bread. This dish is not only delicious but also easy to prepare, making it a popular choice for breakfast, brunch, or a satisfying snack. To make spinach cheese toast, first make the palak topping. Heat the butter in a deep non-stick pan, add the onions and green chillies and sauté on a medium flame for 1 to 2 minutes. Add the spinach and soda bi-carb and cook on a medium flame for 2 minutes. Add the cornflour-milk mixture and salt, mix well and cook on a medium flame for 2 to 3 minutes or till it is thick in consistency, while stirring continuously. Spread one portion of the prepared topping on each toasted bread, sprinkle 1 tsp of cheese on the top and bake in a preheated oven at 200°c (400°f) for 8 to 10 minutes or till crisp. Tips for creamy spinach toast. 1. Add finely chopped onions. Onions, when cooked until softened, develop a natural sweetness that beautifully complements the earthy richness of spinach. 2. Add chopped green chillies. Green chillies bring a vibrant burst of spiciness to the dish, balancing the earthy, slightly bitter notes of spinach. 3. Add shredded spinach (palak). Spinach is one of the richest plant sources of Iron and it should be part of a healthy diet for everyone. Raw spinach has 25% having soluble fiber and 75% insoluble fibre. 4. Add a pinch of soda bi-carb. This will maintain the green colour of palak. Enjoy creamy spinach toast recipe | Indian palak toast | spinach cheese toast | with step by step photos. | [Heat the butter in a deep non-stick pan, add the onions and green chillies and sauté on a medium flame for 1 to 2 minutes., Add the spinach and soda bi-carb and cook on a medium flame for 2 minutes., To make a cornflour-milk mixture, add the cornflour to the milk and mix well so that no lumps remain., Add the cornflour-milk mixture and salt, mix well and cook on a medium flame for 2 to 3 minutes or till it is thick in consistency, while stirring continuously., Allow it to cool and divide the mixture into 8 equal portions and keep aside., To make the creamy spinach toast, spread one portion of the prepared topping on each toasted bread, sprinkle 1 tsp of cheese on the top and bake in a pre-heated oven at 200°c (400°f) for 8 to 10 minutes or till crisp., Cut each creamy spinach toast diagonally into 4 pieces and serve immediately.] | [Energy, 20 cal, Protein, 0.7 g, Carbohydrates, 3.2 g, Fiber, 0.3 g, Fat, 0.5 g, Cholesterol, 1.2 mg, Sodium, 12.9 mg] | creamy-spinach-toast-4664r |
| rcp40078 | Creamy Sun-dried Tomato and Herb Dip with Vegetable Strips | NA | Veg | [low-fat cream cheese, soaked and finely chopped sun-dried tomatoes, dried oregano, dry red chilli flakes (paprika), salt, cucumber strips, carrot juliennes] | 10 mins | 0 mins | [Indian Dips / Sauces, No Cooking Veg Indian, Kebab Party, Western Party, Cocktail Party, Fondue Party, Low Carb Diet] | 14Makes 14 tbsp | Indian | A Creamy Sun-Dried Tomato and Herb Dip without cheese or cream! No, we are not joking! The low-fat cream cheese used in this recipe is so lusciously creamy that your palate will be fooled into the same pampering experience of gorging on high-fat dips, albeit with a low-fat twist! Enjoy this tangy, herby, spicy dip with vegetable strips. | [Combine all the ingredients in a deep bowl and mix well., Refrigerate for atleast 1 hour., Serve the chilled creamy sun-dried tomato and herb dip with cucumber and carrot strips., Soak 7 sun-dried tomatoes in enough hot water for 15 minutes. Drain well and finely chop it.] | [Energy, 10 cal, Protein, 0.4 g, Carbohydrates, 0.5 g, Fiber, 0 g, Fat, 0.5 g, Cholesterol, 1.1 mg, Sodium, 7 mg] | creamy-sun-dried-tomato-and-herb-dip-with-vegetable-strips-40078r |
| rcp40970 | Creamy Thick Curd Dip Using Capsicum and Rose Syrup | NA | Veg | [curds (dahi), chopped capsicum, rose syrup, green chilli sauce, chopped green chillies, salt, chopped capsicum, dried rose petals rose petals, honey, crackers, toasted bread] | 10 mins | 0 mins | [Indian Dips / Sauces, No Cooking Veg Indian, Barbeque Party Indian Recipes, Cocktail Party] | 4Makes 4 servings | Indian | When you yearn for something off-beat, something so zesty it will transform your day, go for this Creamy Thick Curd Dip using Capsicum and Rose Syrup. Ingredients that you would never have thought of combining, like rose syrup, petals and capsicum come together with thick curds and a couple of sauces to make an innovative and exotic dip, which tastes great with crackers or toasted bread. If you are using fresh rose petals, serve the dip immediately after preparation because the petals will start turning black. | [Put the curds in a muslin cloth and tie it tightly and place it on a strainer. Place the strainer on a bowl and refrigerate for 8 hours., Transfer the hung thick curds in a deep bowl, add all the remaining ingredients and mix well., Take a small empty bowl and cover the cavity with a cling wrap. Pour the mixture into it and demould it on a serving plate., In the centre, put the capsicum, on the sides stick the rose petals and finally drizzle the honey chilli sauce on the sides., Serve immediately with crackers or toasted bread.] | [Energy, 97 cal, Protein, 3.3 g, Carbohydrates, 6 g, Fiber, 0.1 g, Fat, 4.9 g, Cholesterol, 12 mg, Sodium, 14.4 mg] | creamy-thick-curd-dip-using-capsicum-and-rose-syrup-40970r |
| rcp40972 | Creamy Thick Curd Dip Using Jalapenos, Olives and Sun-dried Tomatoes | NA | Veg | [curds (dahi), chopped jalapenos, chopped black olives, soaked and finely chopped sun-dried tomatoes, chopped garlic (lehsun), dried mixed herbs, salt, soaked and finely chopped sun-dried tomatoes, chopped black olives, chopped jalapenos, dry red chilli flakes (paprika), olive oil, honey, toasted bread] | 15 mins | 0 mins | [Indian Dips / Sauces, No Cooking Veg Indian, Kebab Party, High Tea Party, Barbeque Party Indian Recipes, Cocktail Party, Kids Brain Boosting] | 4Makes 4 servings | Indian | Curd-based dips are quite versatile. Their creamy texture and tangy flavour make them suitable to serve with any snack, be it toasted bread, cream cracker biscuit or cucumber strips Here is a really exciting curd-based dip, which combines snazzy ingredients like jalapenos, olives and sun-dried tomatoes. A seasoning of mixed herbs adds to the exoticness of the Creamy Thick Curd Dip using Jalapenos, Olives and Sun-Dried Tomatoes, making it a good option to serve with toasted bread, as a starter for parties . | [Put the curds in a muslin cloth and tie it tightly and place it on a strainer. Place the strainer on a bowl and refrigerate for 8 hours., Transfer the hung thick curds in a deep bowl, add all the remaining ingredients and mix well., Take a small empty bowl and cover the cavity with a cling wrap. Pour the mixture into it and demould it on a serving plate., Top it with sun-dried tomatoes, black olives, jalepenos evenly over it. Sprinkle chilli flakes and finally drizzle olive oil and honey evenly over it., Serve immediately with toasted bread.] | [Energy, 99 cal, Protein, 3.3 g, Carbohydrates, 4.7 g, Fiber, 0.1 g, Fat, 5.7 g, Cholesterol, 12 mg, Sodium, 19.5 mg] | creamy-thick-curd-dip-using-jalapenos-olives-and-sun-dried-tomatoes-40972r |
| rcp41485 | Creamy Tomato Onion Sabzi | Lunch | Veg | [tomato cubes, sliced onions, oil, mustard seeds ( rai / sarson), chilli powder, turmeric powder (haldi), salt, fresh cream, chopped coriander (dhania)] | 15 mins | 21 mins | [Punjabi Sabzis, Indian Tiffin Box, Lunch box, Dabba, Quick Sabzis, Sabzis with Gravies, Easy Vegetarian Curry, Non-stick Pan, Indian Travel Food Sabzi] | 4Makes 4 servings | Punjabi | creamy tomato onion sabzi recipe | creamy pyaaz tamatar | creamy tamatar pyaaz ki sabzi | Indian style tomato onion sabzi | with 22 amazing images. creamy tomato onion sabzi recipe | creamy pyaaz tamatar | creamy tamatar pyaaz ki sabzi | Indian style tomato onion sabzi is a simple luscious sabzi to be served as a daily fare with chapati. Learn how to make Indian style tomato onion sabzi. To make creamy tomato onion sabzi, heat the oil in a deep non-stick pan, add the mustard seeds and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 5 minutes. Add the tomatoes, mix well and cover with lid and cook on a medium flame for 8 minutes, while stirring occasionally. Add the chilli powder, turmeric powder, salt and ¼ cup of water, mix well and cook on medium flame for 5 minutes, while stirring occasionally. Add the fresh cream and coriander, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot. We are so used to adding tomatoes to every other dish we prepare, but rarely do we think of using it as the key ingredient of a recipe! Here is a fabulous dish where tomato stars in a key role. This creamy pyaaz tamatar features crunchy onions and tangy tomatoes cooked with common but effective spice powders and fresh cream. This Indian style tomato onion sabzi has an ideal blend of flavours and a luscious mouth-feel, which makes it an instant hit. You are sure to enjoy its blend of texture too – the slight crunch of onions with the softness of tomatoes. You can also carry this easy creamy tamatar pyaaz ki sabzi in the dabba for lunch in the afternoon. Try other onion-tomato recipes like the Subzi Pasanda and the Spicy Corn Subzi. Tips for creamy tomato onion sabzi. 1. Cut the tomatoes into big cubes as they shrivel a little on cooking. 2. While fresh cream is the best to get the perfect creaminess, if you don’t have it you can replace it with homemade malai. Ensure to whip the malai before adding it to the sabzi. 3. Finely sliced capsicum would be a good addition to this sabzi. Saute them after the onions and proceed as per the recipe. Enjoy creamy tomato onion sabzi recipe | creamy pyaaz tamatar | creamy tamatar pyaaz ki sabzi | Indian style tomato onion sabzi | with step by step photos below. | [Heat the oil in a deep non-stick pan, add the mustard seeds and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 5 minutes., Add the tomatoes, mix well and cover with lid and cook on a medium flame for 8 minutes, while stirring occasionally., Add the chilli powder, turmeric powder, salt and ¼ cup of water, mix well and cook on medium flame for 5 minutes, while stirring occasionally., Add the fresh cream and coriander, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve hot.] | [Energy, 80 cal, Protein, 1.1 g, Carbohydrates, 4.8 g, Fiber, 1.4 g, Fat, 6.3 g, Cholesterol, 0 mg, Sodium, 13.4 mg] | creamy-tomato-onion-sabzi-41485r |
| rcp6175 | Creamy Veg Mushroom Pasta | Dinner | Veg | [fresh cream, sliced mushrooms (khumbh), cooked macaroni, butter, chopped onions, chopped garlic (lehsun), plain flour (maida), milk, salt freshly ground black pepper (kalimirch), grated processed cheese] | 15 mins | 12 mins | [Italian Veg Pasta, One Dish Vegetarian Meals, Christmas, Non-stick Pan, Quick Veg Pasta, Kitty Party Snacks, Italian Dinner] | 4Makes 4 servings (4 ) | Italian | A creamy pasta that can make a satisfying one-bowl meal. Macaroni pasta is cooked with mushroom and smooth, aromatic white sauce. It can be easily customized with whatever you have in your refrigerator, just blanch some broccoli or sauté some vegetables, toss them in and increase the health quotient. A dot of brandy can add a nice flavor-but you can omit it too . Relish it with warm garlic bread. | [Heat the butter in a deep non-stick pan, add the onions and garlic and sauté on a medium flame for 3 minutes., Add the mushrooms and plain flour, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the milk, mix well and cook on a medium flame for 4 minutes, while stirring continuously., Add the fresh cream, macaroni, salt and pepper, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally., Serve hot garnished with cheese.] | [Energy, 356 cal, Protein, 48.1 g, Carbohydrates, 38.7 g, Fiber, 1.1 g, Fat, 15.4 g, Cholesterol, 31 mg, Sodium, 74.9 mg] | creamy-veg-mushroom-pasta-6175r |
| rcp403 | Creamy Vegetable Soup | NA | Veg | [mixed vegetables, onion, plain flour (maida), milk, butter, salt, grated processed cheese] | 10 mins | 15 mins | [Chunky Indian Soups, Jhat-Pat Soup, Mixer, Quick Vegetarian Soups] | 6Makes 6 servings | Indian | Creamy vegetable soup is quick and is also good for kids as it has no spice and add a little grated cheese to it and your kids will surely relish. | [Heat the butter and fry the onion for 1 minute., Add the vegetables and fry again for 2 to 3 minutes., Add 3 teacups of water and cook until the vegetables are soft., Mix the flour and milk and add to the vegetables. Cook for at least 3 to 4 minutes., Serve hot with grated cheese.] | [Not Given] | creamy-vegetable-soup-403r |
| rcp122 | Crepes Belle Helene, Sweet Pear Pancakes | NA | NA | [plain flour (maida), corn flour, milk, salt, melted butter, chopped pear, sugar, lemon juice, lemon rind, chocolate sauce, vanilla ice cream] | 10 mins | 20 mins | [Mexican Crepes, French Desserts, Crepes, Baked, Mother's Day, Teachers Day, Valentines Day Indian recipes] | 6Makes 6 servings | Indian | Crepes Belle Helene is a totally heavenly experience! It comprises soft pancakes, packed with a sweet and tangy pear mixture, all of which is laced with chocolate sauce and served with vanilla ice-cream. The filling has an awesome flavour, thanks to the perfect blend of fruity, sugary and lemony ingredients. The pancakes too are out-of-the-world, because of the right mix of plain flour and corn flour. The chocolate sauce helps to highlight the fruity and citrusy flavours of this dessert better, while the vanilla ice-cream makes it a dessert par comparison! All in all, Crepes Belle Helene is the epitome of perfection... Check out our other French desserts like Fresh Fruit Flambé , Fruit Compote , Hot Chocolate Soufflé , Strawberry Soufflé , Whole Wheat Fruit Galette , Banana Pancakes with Chocolate Sauce , Caramel Custard and Chocolate Hazelnut Mousse . | [Combine all the ingredients along with 5 tbsp of water in a deep bowl and mix well using a whisk till no lumps remain. Keep aside., Heat a 150 mm. (6") diameter non-stick pan and grease it with butter., Pour a ladleful of the batter, tilt the pan around quickly so that the batter coats the pan evenly., Cook it using a little butter on both the sides. When the sides starts to peel off, turn the crêpe around and cook the other side for 30 seconds., Repeat steps 2 to 4 to make 5 more crêpes., Combine all the ingredients along with ½ cup of water in a broad non-stick pan, mix well and cook on a medium flame for 7 minutes, while stirring occasionally. Keep aside., Divide the pear filling into 6 equal portions and keep aside., Place a crêpe on a clean dry surface, spread a portion of the pear filling on one side of the crêpe and fold it over to make a semi-circle., Repeat step 2 to make 5 more pear filled crêpes., Just before serving, place a pear filled crêpe on a serving plate and drizzle some chocolate sauce over it., Serve immediately with vanilla ice-cream.] | [Energy, 141 cal, Protein, 2.8 g, Carbohydrates, 28.9 g, Fiber, 3.1 g, Fat, 1.5 g, Cholesterol, 0 mg, Vitamin A, 34.1 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.5 mg, Vitamin C, 0.8 mg, Folic Acid, 29.8 mcg, Calcium, 50.2 mg, Iron, 1.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 6.3 mg, Potassium, 103.4 mg, Zinc, 0.3 mg] | crepes-belle-helene-sweet-pear-pancakes-122r |
| rcp1268 | Crepes Mexicana | NA | Veg | [crepes, refried beans, uncooked salsa, crumbled paneer (cottage cheese), oil, chopped onions, chopped zucchini, boiled sweet corn kernels (makai ke dane), dried oregano, salt freshly ground black pepper (kalimirch), chopped coriander (dhania), milk, grated processed cheese, chopped spring onion greens] | 15 mins | 4 mins | [Mexican Crepes, Mexican Main Dish, Indian Cheese Recipes, Crepes, Casseroles and Bakes, One Dish Vegetarian Meals, Mexican Delights] | 5Makes 5 crepes | Indian | Easy but awesome – that describes this baked dish best of all. This unique creation features crepes with a Mexican filling. A flavourful and succulent cottage cheese mixture joins hands with chunky uncooked salsa and mealy refried beans to make a fabulous filling for the crepes. Simple ingredients are mixed and matched to give a classic, memorable flavour. The cheesy mouth-feel and herby aroma of the Crepes Mexicana are sure to etch a lasting memory. Serve this baked dish hot and fresh with a crunchy garnish of spring onion greens. Try other awesome crepe creations like the Broccoli Crepes with Mexican Green Sauce or Spinach Crepes | [Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the paneer, zucchini, corn, dried oregano, salt and pepper, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Switch off the flame, add the coriander and mix well. Divide the mixture into 5 equal portions and keep aside., Divide the refried beans into 5 portions. Keep aside., Place a crepe on a clean, dry surface and place a portion of the beans on one side of the crêpe., Put one portion of the cottage cheese mixture evenly over it., Put 1 tsp of salsa on top of the refried beans., Roll it up tightly., Repeat steps 2 to 5 to make 4 more crêpes., Arrange the crepes in a baking dish., Brush the crepes with milk., Sprinkle the cheese on top and bake in a hot oven at 200°c (400°f) for 5 minutes., Serve hot garnished with spring onion greens.] | [Energy, 226 cal, Protein, 8.2 g, Carbohydrates, 23.3 g, Fiber, 1.8 g, Fat, 11 g, Cholesterol, 15.2 mg, Sodium, 121.4 mg] | crepes-mexicana-1268r |
| rcp2265 | Crepes Suzette, Butter Flavoured Orange Pancakes | NA | NA | [plain flour (maida), cornflour, milk, salt, melted butter, orange juice, grated orange rind, soft butter, powdered sugar, lemon juice, brandy, orange juice, orange rind, powdered sugar, cornflour] | 15 mins | 9 mins | [French Desserts, Crepes, Fruit Based Indian Desserts, Indian Sweet Pancakes / Crepes, Mother's Day, Teachers Day, Valentines Day Indian recipes] | 6Makes 6 crêpes (6 crêpe ) | Indian | The Crepes Suzette is a citrusy French dessert, which adds a gourmet touch to your meal. Here, buttery pancakes are stuffed with a tangy orange filling, which is made of orange juice and rind flavoured mildly with brandy. The filling too has a buttery taste and texture as the orangey ingredients are all held together in a fluffy base of soft butter and sugar. A touch of brandy gives the filling an exotic taste and aroma. The final masterstroke in the preparation of this zesty dessert is a topping of orange sauce, which carries the tangy notes even higher. Relish this dessert immediately upon assembling, to enjoy the fresh textures and flavours. | [Combine all the ingredients along with 5 tbsp of water in a deep bowl and mix well using a whisk till no lumps remain. Keep aside., Heat a 150 mm. (6") diameter non-stick pan and grease it with butter., Pour a ladleful of the batter, tilt the pan around quickly so that the batter coats the pan evenly., Cook it using a little butter on both the sides. When the sides starts to peel off, turn the pancake around and cook the other side for 30 seconds., Repeat steps 2 to 4 to make 5 more crêpes., Combine the butter and sugar in a deep bowl and mix well till smooth using a spatula., Add all the remaining ingredients, mix well and keep aside., Combine all the ingredients in a small non-stick pan, mix well and cook on a medium flame for 5 minutes or till thick, while stirring continuously., Divide the orange filling into 6 equal portions and keep aside., Place a crêpe on a clean, dry surface, spread a portion of the orange filling on one side of the crêpe and fold it over to make a semi-circle., Repeat step 2 to make 5 more orange filled crêpes., Just before serving, place each orange filled crêpe on a serving plate, pour a little orange sauce over it and serve immediately.] | [Energy, 272 cal, Protein, 3.1 g, Carbohydrates, 38.3 g, Fiber, 2.1 g, Fat, 11.3 g, Cholesterol, 32 mg, Sodium, 106 mg] | crepes-suzette-butter-flavoured-orange-pancakes-2265r |
| rcp1214 | Crêpes, Eggless Sweet Crêpes for Dessert | NA | NA | [plain flour (maida), cornflour, milk, powdered sugar, melted butter, salt, butter] | 5 mins | 3 mins | [Mexican Crepes, Crepes, Basic Indian Dessert Recipes, Mexican Party, Non-stick Pan] | 6Makes 6 crêpes | Indian | Crêpes are very thin pancakes with a nice and soft texture, which makes them perfect to make delicious desserts . Top them with a warm sauce and ice-cream , or roll them up with cream and fruits... just let your imagination run wild and prepare them as you like... Just ensure that your creation is a great hit! Have a go at delicious crepe-based delights like Stuffed Apple Crepes Topped with Orange Sauce , and Crepes Suzette . | [Combine the plain flour, cornflour, milk, sugar, butter, salt and ¼ cup of water in a deep bowl and mix well using a whisk till no lumps remain., Heat a 150 mm. (6”) non-stick pan and brush it lightly with butter. Cool slightly, pour a ladleful of the mixture into the pan and tilt in a circular motion to make a 150 mm. (6”) round., Cook it, using a little butter, till light pink spots appear on both the sides., Repeat with the remaining batter to make 5 more crêpes., Use as required.] | [Energy, 84 cal, Protein, 1.6 g, Carbohydrates, 13.6 g, Fiber, 0.7 g, Fat, 2.5 g, Cholesterol, 6.3 mg, Sodium, 18.9 mg] | crêpes-eggless-sweet-crêpes-for-dessert-1214r |
| rcp522 | Crispy Aloo Chaat, Spicy Potato Chaat, Alu Chaat | Snacks | NA | [boiled baby potatoes, oil, chilli powder, dried mango powder (amchur), cumin seeds (jeera) powder, black salt (sanchal), salt] | 15 mins | 20 mins | [Chaat, Evening Tea Snacks, Deep Fry, Holi recipes, Indian Party, Cocktail Party, Deep Pan] | 2Makes 2 servings | Indian | We offer you the ever popular dilliwale roadside chaat with a pleasant twist! Instead of cubed potatoes, we use baby potatoes to make this spicy and appetizing snack. The potatoes are boiled, deep-fried and spruced up with an assortment of exciting spice powders. Enjoyed steaming hot, this Crispy Aloo Chaat is a fun-packed snack with the potential to perk up even the dullest of days! To get the best flavour, make sure you boil the baby potatoes in salted water. If you enjoyed this chatpata desi treat, you can also try baby potato recipes from other cuisines like the Italian Style Baby Potatoes or Mexican Style Baby Potatoes . | [Heat the oil in a deep non-stick pan, deep-fry the baby potatoes on a medium flame till they turn crispy. Drain on an absorbent paper., Press each deep-fried baby potato between your palms or with a back of a spoon when hot., Immediately place them in a deep bowl ,add all the remaining ingredients and toss well., Serve immediately.] | [Energy, 370 cal, Protein, 2.4 g, Carbohydrates, 33.9 g, Fiber, 2.6 g, Fat, 25.1 g, Cholesterol, 0 mg, Sodium, 16.5 mg] | crispy-aloo-chaat-spicy-potato-chaat-alu-chaat-522r |
| rcp4356 | Crispy Bhindi Aur Pyaz | NA | NA | [ladies finger (bhindi), sliced onions, maize flour (makai ka atta), salt, oil, cumin seeds (jeera), chaat masala, chilli powder, turmeric powder (haldi), oil] | 10 mins | 15 mins | [Punjabi Sabzis, Indian Stir Fry, Sukhi Sabzis, Traditional Indian Sabzis, Deep Fry, Indian Party, Pan] | 3Makes 3 servings | Punjabi | crispy bhindi with pyaz recipe | bhindi fry with onion | kurkuri bhindi pyaaz sabzi | with 22 amazing images. kurkuri bhindi pyaaz sabzi is a simple yet flavorful dish that has a symphony of flavours and textures. Learn how to make crispy bhindi with pyaz recipe | bhindi fry with onion | kurkuri bhindi pyaaz sabzi | crispy bhindi aur pyaz(Okra and Onions) is a vegetarian Indian dish that combines the vibrant green of okra (bhindi) with the caramelized sweetness of onions (pyaz). This recipe brings together the crispy taste of bhindi (okra) with the sweetness of onions, creating a perfect balance of flavors and textures. crispy bhindi aur pyaz is a versatile dish that can be enjoyed in several ways: As a Side Dish: Pair it with steamed rice, roti (flatbread), or paratha (stuffed flatbread) for a satisfying and flavorful meal. As a Snack: Enjoy it on its own as a delightful and crispy vegetarian snack. With its vibrant colors, delicious flavors, and delightful crunch, it's a surefire crowd-pleaser! pro tips to make crispy bhindi with pyaz: 1. Don't chop the bhindi too finely, as small pieces tend to be more prone to sliminess. Aim for diagonal or lengthwise slices for maximum crispiness. 2. For the super crispy bhindi texture, toss them in a light coating of gram flour (besan) or maize flour before frying. This adds a thin layer of crispness without affecting the overall flavor. 3. Instead of chaat masala you can also use lemon juice for the tangy chatpata taste. Enjoy crispy bhindi with pyaz recipe | bhindi fry with onion | kurkuri bhindi pyaaz sabzi | with detailed step by step photos. | [To make crispy bhindi with pyaz recipe, combine the bhindi, maize flour and salt in a deep bowl and toss well., Heat the oil in a deep kadhai and deep-fry the bhindi a few at a time till they turn light brown in colour from all the sides., Drain on an absorbent paper. Keep aside., Heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the onions and sauté on a medium flame for 3 to 4 minutes., Add the deep-fried bhindi, chilli powder, chaat masala, turmeric powder and little salt. Mix well and cook on a medium flame for 2 minutes., Serve crispy bhindi with pyaz immediately.] | [Energy, 190 cal, Protein, 1.9 g, Carbohydrates, 11.1 g, Fiber, 2.9 g, Fat, 15.4 g, Cholesterol, 0 mg, Sodium, 5.7 mg] | crispy-bhindi-aur-pyaz-4356r |
| rcp1979 | Crispy Bhindi, Kurkuri Bhindi | Snacks | NA | [ladies finger (bhindi), besan (bengal gram flour), chaat masala, chilli powder, turmeric powder (haldi), lemon juice, salt, oil, chaat masala] | 10 mins | 10 mins | [Punjabi Swadisht Nashta, Quick Evening Snacks, Deep-fried Indian Starters, Evening Tea Snacks, Pakora Pakoda, Deep Fry, Indian Party] | 2Makes 2 servings | Punjabi | crispy bhindi recipe | kurkuri bhindi | crispy fried okra | karari bhindi Indian snack | with 27 amazing images. crispy bhindi recipe | kurkuri bhindi | crispy fried okra | karari bhindi Indian snack is a crunchy munchie which non-bhindi lovers would also love to indulge into. Learn how to make kurkuri bhindi. To make crispy bhindi, combine all the ingredients in a bowl and mix well. Heat the oil in a deep kadhai and deep-fry the bhindi a few at a time till they turn crisp and golden brown in colour from all the sides. Drain on absorbent paper. Serve immediately garnished with chaat masala. Transform the humble bhindi into a tempting starter! Here sliced ladies finger is crisped to perfection and laced with chaat masala and chilli powder. The outcome is karari bhindi Indian snack, a perfect cocktail snack. You will love the mild spiciness of this snack, which enhances rather than hide the natural flavour of the bhindi. The kurkuri bhindi often features on the restaurant menu and is an ideal snack for unexpected guests. Serve the crispy fried okra immediately to retain its crispness and enjoy the best flavours too. You might have to fry the bhindi for quite some time to get the crispy texture, but the outcome is worth your patience. Tips for crispy bhindi. 1. Remember the bhindi should be completely dry before adding spices, else it might splutter in oil. 2. The bhindis have to be fried almost immediately after you mix them, as otherwise they will release water and turn soggy instead of being crisp after deep-frying. 3. Small quantity of amchur masala would be a flavourful addition to this recipe. 4. To serve immediately is also very important. Enjoy crispy bhindi recipe | kurkuri bhindi | crispy fried okra | karari bhindi Indian snack | with step by step photos. | [To make crispy bhindi, combine all the ingredients in a bowl and mix well., Heat the oil in a deep kadhai and deep-fry the bhindi a few at a time till they turn crisp and golden brown in colour from all the sides., Drain on absorbent paper., Serve the crispy bhindi immediately garnished with chaat masala., The bhindis have to be fried almost immediately after you mix them, as otherwise they will release water and turn soggy instead of being crisp after deep-frying.] | [Energy, 82 cal, Protein, 4.4 g, Carbohydrates, 13.7 g, Fiber, 4.8 g, Fat, 1 g, Cholesterol, 0 mg, Sodium, 292.5 mg] | crispy-bhindi-kurkuri-bhindi-1979r |
| rcp4674 | Crispy Bread Cups | BreakFast | NA | [whole wheat bread, low-fat butter, boiled sweet corn kernels (makai ke dane), oil, chopped onions, chopped red and green capsicum, chopped green chillies, cornflour low-fat milk, salt] | 15 mins | 3 mins | [Quick breakfast, Breakfast using Leftovers, Baked, Oven, Indian Breakfast Recipes for Kids, Healthy Breakfast Breakfast using left-overs] | 8Makes 8 bread cups | Indian | An enticing and wholesome bread delight that can be served as a snack, a breakfast or as an appetizer before the main meal. Crispy Bread Cups contain loads of corn and low-fat milk, making it a great source of energy, calcium and protein, which are essential for healthy bones and muscles. Kids will also love the appealing presentation of this dish—when preparing for kids you may use regular butter and milk instead of low-fat variants. | [Remove the crust from the bread slices., Wrap the bread slices in a muslin cloth and steam in a steamer for 4 to 5 minutes., Place the bread slices on a clean, dry surface and roll them very gently using a rolling pin., Grease a muffin tray using low-fat butter., Press the rolled bread slices into the moulds of the greased muffin tray and bake in a pre-heated oven at 200°c (400°f) for 15 minutes or till the bread is crisp. Keep aside., Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 30 seconds or till they turn translucent., Add the capsicum and green chillies and sauté on a medium flame for 1 minute., Add the sweet corn, cornflour-milk mixture and salt, mix well and cook on a medium flame for 1 minute or till the mixture thickens, while stirring continuously., Divide the filling into 8 equal portions and keep aside., Fill a portion of the filling in each toasted bread case., Serve immediately.] | [Energy, 74 cal, Protein, 2.4 g, Carbohydrates, 14.1 g, Fiber, 0.7 g, Fat, 1.2 g, Cholesterol, 0.6 mg, Sodium, 3.1 mg] | crispy-bread-cups-4674r |
| rcp33630 | Crispy Chocolate Balls | NA | NA | [crushed marie biscuit, puffed rice (kurmura), desiccated coconut, pineapple jam, chopped milk chocolate, coloured vermicelli] | 10 mins | 6 mins | [Chocolates Desserts, Children's Day, Quick Indian Sweets, Sweet Recipes for Kids, Finger Foods for Babies, Toddlers and Kids, Indian Birthday Party Kids] | 15Makes 15 balls (15 ball ) | Indian | Treat your little ones to homemade chocolate balls. These dainty balls get their crunch from the puffed rice and biscuit and sweetness from the jam and chocolate. The coloured vermicelli finish adds to its appeal, tempting children to pick them up. Kids will also love Walnut and Cashewnut Balls and Peanut Butter Bites . | [Combine the biscuit and puffed rice in a broad non-stick pan, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Remove from the flame and put into a mixing bowl and make a depression in the centre. Cool completely., Heat a small non-stick pan and melt the jam on a slow flame for 1 to 2 minutes. Cool completely., Put the chocolate in a microwave safe bowl and microwave on high for 1 minute and mix very well., Pour this melted chocolate, jam and coconut in the depression of the puffed rice-biscuit mixture and mix thoroughly., Divide the mixture into 15 equal portions and shape them into round balls and roll each ball immediately in the coloured vermicelli till it is evenly coated from all the sides., Place into individual paper cups and keep aside to set for at least an hour at room temperature., Serve immediately.] | [Energy, 84 cal, Protein, 1.4 g, Carbohydrates, 33.3 g, Fiber, 0.3 g, Fat, 6.6 g, Cholesterol, 0 mg, Sodium, 2.3 mg] | crispy-chocolate-balls-33630r |
| rcp2283 | Crispy Coconut Cookies | Snacks | NA | [desiccated coconut, plain flour (maida), salt, baking powder, butter, powdered sugar] | 5 mins | 0 mins | [Sweet Snacks, Indian Jar Snacks, Evening Tea Snacks, Cookies, Eggless Cookies, Diwali, Christmas, Children's Day] | 40Makes 40 cookies | Indian | Nothing can beat the rich mouth-feel and chewy delightfulness of Crispy Coconut Cookies. The appealing aroma of baked coconut and melted butter that emanates from the oven will draw you to bite into a cookie as soon as it is out of the oven, but do control the urge and wait till it cools down, as the cookies will turn crisp only on cooling. These cookies are sure to be a family favourite and a perfect gift to make and give for festive occasions like Diwali , Christmas and Raksha - Bandhan . | [Combine the plain flour, salt and baking powder in a deep bowl, mix well and keep aside., Combine the butter and powdered sugar in a deep bowl and mix well with a help of a spatula till the mixture turns light and creamy., Add 2 tsp of water gradually and mix well using a spatula., Add the plain flour-baking powder mixture and mix well., Add the desiccated coconut and 2 tsp of water, mix well and keep aside., Shape the cookies into 25 mm. (1“) diameter thin circle and arrange them on a greased baking tray., Bake the cookies in a pre-heated oven at 180°c (360°f) for 18 to 20 minutes., Allow the cookies to cool completely., Serve or store in an air-tight container.] | [Energy, 30 cal, Protein, 0.3 g, Carbohydrates, 3.5 g, Fiber, 0.1 g, Fat, 1.7 g, Cholesterol, 3.8 mg, Sodium, 12.9 mg] | crispy-coconut-cookies-2283r |
| rcp2318 | Crispy Cones Stuffed with Potatoes | Snacks | NA | [plain flour (maida), ghee, salt, oil, boiled , peeled and mashed potatoes, ghee, cumin seeds (jeera), nigella seeds (kalonji), chopped green chillies, dried mango powder (amchur), chopped coriander (dhania), salt, sweet chutney] | 20 mins | 45 mins | [Indian Snacks for Entertaining, Deep-fried Indian Starters, Deep Fry, Raksha - Bandhan, Thanksgiving, Indian Birthday Party, High Tea Party] | 16Makes 16 small cones (16 small cone ) | Indian | Somehow, cone-shaped snacks catch everybody’s fancy. It is probably because the cones give you a sneak-peek into what is inside, while snugly holding on to the contents! These Crispy Cones Stuffed with Potatoes are so enticing to behold, and so appetising with the aroma of cumin and nigella seeds that you cannot help drooling. The potato stuffing is absolutely awesome, with a balanced flavour that has a bit of tang and a bit of spice too. The dainty cones that hold this stuffing are really crisp, and complement the succulent mouth-feel of the stuffing very well indeed. It takes a bit of practice and patience to make these cones, but you will soon get the hang of it. Enjoy as an evening tea snack with a cup of hot Elaichi Tea , also makes an exciting addition to your starters platter during special occasions and parties. | [Combine all the ingredients in a deep bowl and knead into a soft using enough water., Divide the dough into 4 equal portions., Roll a portion of the dough into an oblong shape of 200 mm. × 125 mm. ( 8”×5”)., Cut vertically into 4 equal strips using a sharp knife., Take a strip and wet it with a little water evenly all over., Wrap the strip with the watered side facing inwards and swirl it while slightly overlapping it on an aluminium cone shaped mould., Heat the oil in a deep non-stick pan, and deep-fry along with the aluminium cone mould as it cooks, loosen the cones slightly using a fork and deep-fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper. In the same way deep-fry the remaining strips to make the con, Repeat steps 3 to 7 to make the remaining 12 cones., Store in an air-tight container and keep aside., Heat the ghee in a broad non-stick pan, add the cumin seeds and nigella seeds and sauté on a medium flame for 30 seconds., Add the green chillies and sauté on a medium flame for 30 seconds., Add all the other ingredients, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside., Fill the cones with a little of the prepared potato stuffing., Serve immediately with sweet chutney.] | [Energy, 59 cal, Protein, 0.5 g, Carbohydrates, 3.9 g, Fiber, 0.1 g, Fat, 4.6 g, Cholesterol, 0 mg, Vitamin A, 69.2 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 1.5 mg, Folic Acid, 1 mcg, Calcium, 2.1 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1.2 mg, Potassium, 19.6 mg, Zinc, 0.1 mg] | crispy-cones-stuffed-with-potatoes-2318r |
| rcp30984 | Crispy Corn Cups | Snacks | NA | [bread slices, melted butter, boiled sweet corn kernels (makai ke dane), chopped onions, chopped capsicum, chopped green chillies, milk, cornflour water, oil, salt, grated processed cheese] | 15 minutes | 10 minutes | [Indian Snacks for Entertaining] | 8Makes 8 cups. (8 ) | Indian | A sumptuous bread delight! Vitamin A, calcium, crispness, good looks, better taste what else could a connoisseur possibly wish for? | [Remove the crust from the bread slices., Roll out a little with a rolling pin and press into the cavities of a muffin tray which is greased with butter., Brush with melted butter and bake in a hot oven at 200°C (400°F) for 10 minutes or until crisp., Heat the oil in a non-stick pan, add the onions and sauté till they are golden brown., Add the capsicum and green chillies and fry for a minute., Add the corn, milk, cornflour and salt and cook till the mixture thickens. Keep aside., Fill a little mixture in each toast case, sprinkle cheese on top. Bake in hot oven at 200°C (400°F) for 5 to 10 minutes or until the cheese melts., Serve hot.] | [Energy, 161 cal, Protein, 4.8 g, Carbohydrates, 19.6 g, Fiber, 0.9 g, Fat, 6.9 g, Cholesterol, 0 mg, Vitamin A, 172.6 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.4 mg, Vitamin C, 7.5 mg, Folic Acid, 11.6 mcg, Calcium, 95.4 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 27 mg, Potassium, 71.4 mg, Zinc, 0.1 mg] | crispy-corn-cups-30984r |
| rcp1247 | Crispy Cottage Cheese Mini Tortillas | NA | Veg | [maize flour (makai ka atta), plain flour (maida), oil, salt, paneer (cottage cheese) cubes, oil, chopped onions, chopped tomatoes, chopped capsicum, dried oregano, dry red chilli flakes (paprika), salt, plain flour (maida), oil, tomato ketchup, grated processed cheese] | 15 mins | 20 mins | [vegetarian Mexican Starters, Tortilla Main Dishes, Mexican Delights, Mexican Party] | 15Makes 15 mini tortillas | Mexican | In this innovative creation, homemade tortillas are topped with a luscious mixture of sautéed onions, capsicum and tomatoes along with succulent paneer cubes, herbs and spices. The crisp tortillas are made in a handy, mini size, so that they become easy to serve at parties. Keep loads of grated cheese and tangy tomato ketchup ready on hand to garnish the Crispy Cottage Cheese Mini Tortillas before serving. | [Combine the flours, oil and salt in a deep bowl and knead into a soft dough using enough water., Cover and keep aside for 30 minutes. Knead again., Divide the dough into 15 equal portions and roll each portion into a 63 mm. (2 ½”) diameter rounds using a little plain flour for rolling., Prick the tortilla rounds with a fork on both the sides., Heat the oil in a deep kadhai and deep-fry the mini tortillas, on a slow flame, a few at a time, until crisp or golden brown in colour from all the sides., Drain on an absorbent paper and keep aside., Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the tomatoes and capsicum, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the paneer, oregano, chilli flakes and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Divide the stuffing into 15 equal portions and keep aside., Place a mini tortilla on a flat, dry surface, place a portion of the topping evenly over it., Repeat step 1 to make 14 more mini tortillas., Serve immediately garnished with tomato ketchup and cheese.] | [Energy, 106 cal, Protein, 2.5 g, Carbohydrates, 8.2 g, Fiber, 0.6 g, Fat, 7.1 g, Cholesterol, 0 mg, Vitamin A, 129.5 mcg, Vitamin B1, -0.1 mg, Vitamin B2, -0.1 mg, Vitamin B3, 0.1 mg, Vitamin C, 6.4 mg, Folic Acid, 4.6 mcg, Calcium, 66 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 2.1 mg, Potassium, 40.2 mg, Zinc, 0.1 mg] | crispy-cottage-cheese-mini-tortillas-1247r |
| rcp1697 | Crispy Cup Dosa | Snacks | NA | [urad dal (split black lentils), chana dal (split bengal gram), besan (bengal gram flour), salt, oil, malgapodi, coconut chutney, sambhar] | 5 mins | 35 mins | [South Indian, Different Types of Dosa, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Jain Snacks, Evening Tea Snacks, Indian Birthday Party] | 20Makes 20 dosas | Jain | crispy cup dosa recipe | besan, urad dal and chana dal dosa | healthy besan lentil dosa | 3 ingredient dosa | with 30 amazing images. crispy cup dosa is a healthy South Indian breakfast recipe to have. Learn how to make besan, urad dal and chana dal dosa. It is called the crispy cup dosa, because one cup each of every ingredient is used—also making it easy to remember and repeat. The cup dosa is delicious pancake made from 1 cup each of urad dal, chana dal and besan. At home we call it 3 ingredient dosa. A thoughtful combination of fermented dal paste and besan enables you to make this besan, urad dal and chana dal dosa thin, crispy and really golden! The cup dosa is enjoyed as breakfast or any meal with coconut chutney. Tips for crispy cup dosa: 1. Pour a ladleful of the batter on it and spread it in a circular motion to make 175 mm. (7”) diameter thin circle. 2. The batter should be of pouring consistency. 3. Cook on a medium flame for about 2 minutes till the cup dosa turns golden brown in colour and crisp. 4. Use a whisk to mix as the besan needs to be mixed well. A spoon will not do the job. crispy cup dosa is rich in Folic Acid, Phosphorus, Fiber, Protein, Vitamin B1. Serve the 3 ingredient dosa with coconut chutney or sambhar. Enjoy crispy cup dosa recipe | besan, urad dal and chana dal dosa | healthy besan lentil dosa | 3 ingredient dosa | with step by step photos. | [To make crispy cup dosa, soak the urad dal and chana dal in enough lukewarm water in a deep bowl, cover with a lid and keep aside to soak for at least 4 hours., Wash, drain and blend in a mixer to a smooth paste using approx. 1½ cups of water., Transfer the mixture into a deep bowl, cover with a lid and keep aside to ferment in a warm place for 12 hours., Once fermented, add the besan, 1/2 cup of water and salt and mix very well till no lumps remain., Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth., Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle., Smear a little oil over it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp., Fold over to make a semi-circle or a roll., Repeat with the remaining batter to make 19 more dosas., Serve the crispy cup dosa immediately with malgapodi , coconut chutney and sambhar.] | [Energy, 137 cal, Protein, 5.6 g, Carbohydrates, 15.2 g, Fiber, 3.5 g, Fat, 6 g, Cholesterol, 0 mg, Sodium, 15.2 mg] | crispy-cup-dosa-1697r |
| rcp1246 | Crispy Fried Cauliflower | Snacks | Veg | [cauliflower florets, plain flour (maida), cornflour, salt, bread crumbs, oil, chopped onions, chopped green chillies, chopped ginger (adrak), salt, salsa] | 15 mins | 15 mins | [vegetarian Mexican Starters, Quick Evening Snacks, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Pakora Pakoda, Raksha - Bandhan] | 6Makes 6 servings | Indian | crispy fried cauliflower recipe | crispy fried gobi | Indian style fried cauliflower | gobi fry – starter recipe | with 21 amazing images. crispy fried cauliflower recipe | crispy fried gobi | Indian style fried cauliflower | gobi fry – starter recipe is a delicious starter made with basic ingredients. Learn how to make Indian style fried cauliflower. To make crispy fried cauliflower, parboil the cauliflower florets in salted water. Drain well and keep aside. Combine the plain flour, cornflour, prepared the paste and salt in a deep bowl along with approx. 1 cup of water and mix well to make a thick batter. Dip the cauliflower florets one by one in the batter and roll in the bread crumbs till they are evenly coated from all the sides. Heat the oil in a kadhai and deep-fry a few at time till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with salsa. Gobi fry – starter recipe is an experience perfect for snack lovers. It has withstood the test of time and continues to delight generations! Parboiled florets of cauliflower, coated with a plain flour batter and rolled in bread crumbs are deep-fried to produce a crunchy snack that is soft and succulent inside. What makes this crispy fried gobi unique is its paste made of onions, green chillies and ginger. Finally, rolling in bread crumbs lend a perfect crunchy texture. This mildly flavoured Indian style fried cauliflower together with pungent salsa makes a perfect Mexican starter. What is more, the salsa is so easy to prepare, so you can prepare it even on a short notice. Just ensure that you serve this combo soon after preparation. You can also try other starters like Mexican starters like Mexican Tarts with Refried Beans and Sour Cream and and Onion rings. Tips for crispy fried cauliflower. 1. Ensure that the paste you blend is smooth so it mixes well with the batter. 2. The batter should be thick enough to coat the cauliflower florets. 3. To avoid being messy, prefer to dip the cauliflower pieces in batter with one hand and roll in bread crumbs with the other hand. Enjoy crispy fried cauliflower recipe | crispy fried gobi | Indian style fried cauliflower | gobi fry – starter recipe | with step by step photos. | [To make crispy fried cauliflower, parboil the cauliflower florets in salted water. Drain well and keep aside., Combine the plain flour, cornflour, prepared the paste and salt in a deep bowl along with approx. 1 cup of water and mix well to make a thick batter., Dip the cauliflower florets one by one in the batter and roll in the bread crumbs till they are evenly coated from all the sides., Heat the oil in a kadhai and deep-fry a few at time till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve the crispy fried cauliflower immediately with salsa.] | [Energy, 153 cal, Protein, 3.1 g, Carbohydrates, 17.5 g, Fiber, 1.4 g, Fat, 7.9 g, Cholesterol, 0 mg, Sodium, 28.3 mg] | crispy-fried-cauliflower-1246r |
| rcp4132 | Crispy Fried Corn, Indian Crispy Corn | Snacks | NA | [boiled sweet corn kernels (makai ke dane), plain flour (maida), cornflour, salt, oil, oil, chopped garlic (lehsun), chopped ginger (adrak), chopped green chillies, chopped spring onions, schezwan sauce, chopped spring onion greens] | 15 mins | 15 mins | [Chinese Starters, Quick Evening Snacks, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Raksha - Bandhan, Mother's Day] | 2Makes 2 servings (2serving ) | Indian | crispy fried corn recipe | Indian crispy corn | restaurant style crispy corn | chatpata crispy corn snack | with 31 amazing images. crispy fried corn recipe | Indian crispy corn | restaurant style crispy corn | chatpata crispy corn snack is a perfect tea time snack. Learn how to make Indian crispy corn. To make crispy fried corn, combine the corn, plain flour, cornflour, salt, pepper and 1 tbsp of water in a deep bowl and mix well. Heat the oil in a deep non-stick kadhai, and deep-fry the corn in 2 batches till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside. Heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds. Add the spring onion whites and greens and sauté on a medium flame for a few seconds. Add the schezuan sauce, deep-fried corn and a little salt, mix well and toss on a medium flame for 1 minute. Serve immediately. Restaurant style crispy corn is a snack that requires a bit of patience but is so unique and exciting that you will thoroughly enjoy the results of your effort! From kids to adults all are sure to fall in love with this snack. Try it for birthday parties to kitty parties or even parties. Unlike most dishes that make use of boiled or crushed sweet corn, here the kernels are deep-fried till absolutely crisp, and then tossed with flavour-givers like ginger, garlic, spring onions and Schezuan sauce to get really scrumptious Indo-Chinese chatpata crispy corn snack. Serve the Indian crispy corn immediately to enjoy the crispiest texture. Also try other corn snacks like corn Manchurian and cheese corn balls. Tips for crispy fried corn. 1. Make sure the boiled corn is dry before mixing with the flours. 2. The corn mixture should be used immediately. Keeping it for too long might release water and make deep-frying difficult. 3. When frying the corn, it might splutter a bit, so move away from the kadhai. 4. Chop the garlic, ginger and green chillies finely to enjoy the best texture and flavour of this snack. 5. Salt has been added before frying the corn. So add a little salt while sautéing with other ingredients after deep-frying. Enjoy crispy fried corn recipe | Indian crispy corn | restaurant style crispy corn | chatpata crispy corn snack | with step by step photos. | [To make crispy fried corn, combine the corn, plain flour, cornflour, salt, pepper and 1 tbsp of water in a deep bowl and mix well., Heat the oil in a deep non-stick kadhai, and deep-fry the corn in 2 batches till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside., Heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds., Add the spring onion whites and greens and sauté on a medium flame for a few seconds., Add the schezuan sauce, deep-fried corn and a little salt, mix well and toss on a medium flame for 1 minute., Serve the crispy fried corn immediately.] | [Energy, 483 cal, Protein, 6.5 g, Carbohydrates, 45.1 g, Fiber, 5.3 g, Fat, 32.3 g, Cholesterol, 0 mg, Sodium, 17.7 mg] | crispy-fried-corn-indian-crispy-corn-4132r |
| rcp4185 | Crispy Fried Noodles, Chinese Fried Noodles | NA | Veg | [hakka noodles, oil, salt, oil] | 2 mins | 25 mins | [Chinese Accompaniments, Chinese Basic, Indian Noodles, Veg Noodles, Quick Noodles] | 3Makes 3 cups | Indian | crispy fried noodles recipe | Indian style crispy fried hakka noodles at home | Chinese fried noodles | with amazing 14 images. crispy fried noodles is an Indian style crispy fried hakka noodles which is a Indo Chinese recipe. crispy fried noodles is just the right accompaniment to make a bowl of sumptuous soup all the more exciting! You cant resist this Chinese fried noodle when they come on the side to any Chinese vegetables or Chinese soups as they are so tempting. So here, we have for you how to make crispy fried noodles at home. To make Indian style crispy fried hakka noodles at home, all we have done is boiled hakka noodles and fried them. Few steps and you have your crispy fried noodles in hand. Make sure to boil the noodles until they are al dente, do not over cook them. Also, before frying them make sure they are completely dried and not watery or the oil may splutter and you can burn yourself. crispy fried noodles is where Hakka noodles are fried till golden coloured and crisp, can be cooled and stored in an airtight container for 3 weeks. So prepare these Indian style crispy fried hakka noodles in advance to use during the days you cook Chinese Veg recipes. We have used Crispy Fried Noodles in recipes like Crispy Noodles Topped with Paneer in Tomato Sauce, Manchow Noodle Soup, Chinese Bhel, American Chop Suey, Manchow Soup and Chinese Panini. Enjoy how to make crispy fried noodles recipe | Indian style crispy fried hakka noodles at home | Chinese fried noodles | with detailed step by step photos and video below. | [To make crispy fried noodles, combine the oil, salt and enough water in a deep non-stick pan and allow it to boil., Once it starts boiling, add the noodles and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Drain well, do not refresh it with water, keep aside and allow it to dry completely for 10 to 15 minutes., Heat the oil in a deep non-stick kadhai, add a few noodles at a time and deep-fry on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside., Repeat step 3 to deep- fry the remaining noodles., Cool completely and gently break it into pieces., Store crispy fried noodles in an air-tight container and use as required.] | [Energy, 460 cal, Protein, 9.5 g, Carbohydrates, 58.7 g, Fiber, 0 g, Fat, 20.8 g, Cholesterol, 0 mg, Sodium, 361.5 mg] | crispy-fried-noodles-chinese-fried-noodles-4185r |
| rcp4094 | Crispy Masala French Fries, Aloo Finger Chips | Snacks | NA | [potato fingers, oil, chilli powder, cumin seeds (jeera) powder, black salt (sanchal), salt] | 5 mins | 10 mins | [Quick Evening Snacks, Deep-fried Indian Starters, Evening Tea Snacks, Deep Fry, High Tea Party, Western Party, Indian Party Starters] | 1Makes 1.25 cups | Indian | masala French fries recipe | crispy masala fries | aloo finger chips | homemade masala French fries | with 20 amazing images. masala French fries recipe | crispy masala fries | aloo finger chips | homemade masala French fries is a for all the aloo fans who also enjoy slightly spicy food. Learn how to make crispy masala fries. To make masala French fries, heat the oil in a deep non-stick kadhai, add the potato fingers and deep-fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper, sprinkle the chilli powder, cumin seeds powder, black salt and salt over it and toss gently. Serve immediately. Crispy masala fries is a succulent snack of fried potatoes that has stood the test of time, enjoyed by people of all age groups, across geographies. However, without the right mix of herbs, this finger food can be a bit bland for the spice lovers! Here, we present aloo finger chips, with a dash of spices that is sure to please the desi palate! In order to get the perfect crispness outside and the right softness inside, make sure you do not overcook the potatoes. Serve these homemade masala French fries as an accompaniment to Burgers and Sandwiches along with virgin mint cucumber mojito. Tips for masala French fries. 1. Do not cut the potato fingers in advance and keep. 2. Once you deep-fry the fingers make sure you add the masalas quickly and toss fast or else the masalas will not stick to the fries. 3. Serve the masala fries immediately to avoid sogginess. 4. The potato peels can be deep-fried, masalas can be sprinkled, mixed and enjoyed. Enjoy masala French fries recipe | crispy masala fries | aloo finger chips | homemade masala French fries | with step by step photos. | [To make masala french fries, heat the oil in a deep non-stick kadhai, add the potato fingers and deep-fry till they turn golden brown in colour from all the sides., Drain on an absorbent paper, sprinkle the chilli powder, cumin seeds powder, black salt and salt over it and toss gently., Serve the masala french fries immediately.] | [Energy, 431 cal, Protein, 1.8 g, Carbohydrates, 25 g, Fiber, 1.9 g, Fat, 36.1 g, Cholesterol, 0 mg, Sodium, 12.1 mg] | crispy-masala-french-fries-aloo-finger-chips-4094r |
| rcp33160 | Crispy Masala Puri, Jar Snack, Tea Time | Snacks | NA | [whole wheat flour (gehun ka atta), plain flour (maida), turmeric powder (haldi), chilli powder, ghee, carom seeds (ajwain), salt, oil] | 5 mins | 20 mins | [Gujarati Farsans, Gujarati Dry Snacks, Jain Snacks, Indian Jar Snacks, Evening Tea Snacks, Diwali, Diwali Snacks] | 20Makes 20 puris (20 puri ) | Gujarati | crispy masala puri recipe | Gujarati kadak puri | Indian jar snack | tea time snack | with 27 amazing images. crispy masala puri recipe | Gujarati kadak puri | Indian jar snack | tea time snack is a perfect snack to pack for kids shirt break tiffin as well as to carry in your handbag to work to store in a mason jar. Learn how to make Gujarati kadak puri. To make crispy masala puri, combine all the ingredients in a bowl and knead into a stiff dough using enough water. Cover with a lid and keep aside for 10 to 15 minutes. Divide the dough into 20 equal portions. Roll each portion into a circle of about 75 mm. (3") diameter and prick them using a knife at regular intervals. Repeat step 3 to make 19 more puris. Heat the oil in a deep non-stick kadhai and deep-fry, a few puris at a time, on a medium flame till they turn crisp and golden brown in colour from all the sides. Drain on an absorbent paper. Store in an air-tight container. Use as required. Crunchy, aromatic and bursting with flavour, the Gujarati kadak puri is a wonderful jar snack which will make tea-time quite exciting. The strong aroma of carom seeds and the balanced spiciness of chilli powder make this deep-fried savoury snack is truly irresistible. It is quite easy to make this Indian jar snack and it requires just common ingredients so you do not have to plan ahead to make it. Go for it right away! You can also try papdi and crispy pasta snack. Tips for crispy masala puri. 1. Keep the dough covered if not rolling the puris immediately, so that it does not dry up. 2. Use a slotted spoon to turn over the masala puris. 3. Remove the puris from the oil with a slotted spoon and wait a bit till excess oil drains out. 4. Make sure you prick holes all over the puri so that they don't rise when frying. Enjoy crispy masala puri recipe | Gujarati kadak puri | Indian jar snack | tea time snack | with step by step photos. | [To make crispy masala puri, combine all the ingredients in a bowl and knead into a stiff dough using enough water. Cover with a lid and keep aside for 10 to 15 minutes., Divide the dough into 20 equal portions., Roll each portion into a circle of about 75 mm. (3") diameter and prick them using a knife at regular intervals., Heat the oil in a deep non-stick kadhai and deep-fry, a few puris at a time, on a medium flame till they turn crisp and golden brown in colour from all the sides. Drain on an absorbent paper., Store the crispy masala puri in an air-tight container. Use as required.] | [Energy, 52 cal, Protein, 0.8 g, Carbohydrates, 5.1 g, Fiber, 0.7 g, Fat, 3.3 g, Cholesterol, 0 mg, Sodium, 1.3 mg] | crispy-masala-puri-jar-snack-tea-time-33160r |
| rcp2822 | Crispy Palak Bhajiya | Snacks | NA | [spinach (palak), besan (bengal gram flour), chilli powder, salt, oil, chilli powder, cumin seeds (jeera) powder] | 10 mins | 30 mins | [Punjabi Swadisht Nashta, Quick Evening Snacks, Indian Snacks for Entertaining, Chaat, Evening Tea Snacks, Pakora Pakoda, Monsoon] | 8Makes 8 servings | Punjabi | crispy palak bhajiya recipe | palak pakode | spinach fritters | with 17 amazing images. palak ke pakode is also known as crunchy palak or kurkuri palak as this pakore is very crunchy. Learn how to make crispy palak bhajiya recipe | palak pakode | spinach fritters | This is like nothing you have ever tasted before! An utterly unique and delicious snack, the crispy palak bhajiya features batter-fried spinach leaves served with a sprinkling of aromatic cumin seeds powder and spicy chilli powder. Remember to dry the leaves completely before deep-frying them, to get a really crispy outcome. crispy palak bhajiya is one of my favourite tea time snack to eat especially with chai and during monsoon. Tips to make crispy palak bhajiya: 1. Dry the palak patte with a clean kitchen towel. If there is any water content left, the batter won’t coat well and the hot oil might splutter while frying. 2. Make sure to use clean and green leaves. Discard the wilted or mushy leaves. 3. The batter should be slightly thick and not runny. Enjoy crispy palak bhajiya recipe | palak pakode | spinach fritters | with detailed step by step images. | [To make crispy palak bhajiya, combine the besan, chilli powder, salt and ¾ cup of water in a deep bowl and mix well. Keep aside., Heat the oil in a deep non-stick kadhai and when hot, dip each spinach leaf in the besan batter and drop a few leaves at a time into the hot oil. Fry until golden brown, remove and drain on an absorbent paper. Repeat for the remaining spinach leaves., Place the crispy palak bhajiya on a serving plate. Sprinkle a little chilli powder and a little roasted cumin seeds powder over each leaf and serve immediately.] | [Energy, 128 cal, Protein, 4.8 g, Carbohydrates, 13 g, Fiber, 3.8 g, Fat, 6.3 g, Cholesterol, 0 mg, Sodium, 29.7 mg] | crispy-palak-bhajiya-2822r |
| rcp1699 | Crispy Paper Dosa | Snacks | NA | [rice (chawal), urad dal (split black lentils), rice flour (chawal ka atta), salt, ghee, sambhar, coconut chutney] | 2 mins | 25 mins | [South Indian, Different Types of Dosa, South Indian Breakfast, Dinner, Breakfast Idlis / Dosas / Uttapam, Jain Breakfast, Evening Tea Snacks] | 10Makes 10 dosas. (10 dosa ) | Jain | paper dosa recipe | crispy paper dosa | South Indian paper dosa | restaurant style paper dosa | with 16 amazing images. Paper dosa is made from a batter of raw rice, urad dal, rice flour and water which is ground into a smooth paste. This is a non fermented batter which is cooked in a tava with some ghee to give a South Indian paper dosa. crispy paper dosa is a super-star whose fame has carried it from South India to the most famous restaurants all over the world! As the name suggests, this paper dosa is golden brown, crispy and so thin that a huge dosa can be made with just a ladle or two of batter. I would like to suggest some tips to make the perfect paper dosa. 1. You don't need to ferment this batter. You can also add a tespoon of sugar for better color. 2. Take a non-stick tava (griddle) and grease it lightly using ghee. Let it get heated up. Sprinkle a few drops of water on the tava (griddle) and wipe it off gently using a muslin cloth.Your tava is now seasoned and is ready to use. 3. You dont need to flip the crispy paper dosa to cook it. In hotels, paper dosa is generally folded up into a cone or roll before serving, making it a hot favourite amongst kids. Serve crispy paper dosa hot with coconut chutney and sambhar for a delicious South Indian meal. Enjoy paper dosa recipe | crispy paper dosa | South Indian paper dosa | restaurant style paper dosa | with detailed step by step photos given below. | [To make crispy paper dosa, wash and soak the raw rice and urad dal separately in enough water in deep bowls for 3 to 4 hours and drain well., Combine the rice, urad dal and rice flour and blend in a mixer to a smooth paste using approx. 1 ½ cups of water to get a batter of thick pouring consistency., Add the salt and mix well., Heat a non-stick tava (griddle) and grease it lightly using ghee., Sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth., Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle., Smear a little ghee over it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp., Fold over to make a semi-circle or a roll., Repeat with the remaining batter to make 9 more crispy paper dosas., Serve the crispy paper dosa immediately with sambhar and coconut chutney.] | [Energy, 152 cal, Protein, 4.7 g, Carbohydrates, 21.1 g, Fiber, 2.3 g, Fat, 5.4 g, Cholesterol, 0 mg, Sodium, 6.8 mg] | crispy-paper-dosa-1699r |
| rcp40355 | Crispy Pasta Snack ( Tiffin Treats) | Snacks | NA | [wheat (gehun), oil, salt, dried mixed herbs, freshly ground black pepper (kalimirch), oil] | 5 mins | 20 mins | [Deep-fried Indian Starters, School Time Snacks, Indian Jar Snacks, Deep Fry, Indian Birthday Party, Kids Tiffin Box, Indian Birthday Party Snacks] | 1Makes 1 cup (1 cup ) | Indian | A completely unique snack, prepared somewhat like crispy noodles, which is used as a garnish in Oriental recipes. To prepare the Crispy Pasta Snack, pasta is cooked and dried completely. Then, it is deep-fried and tossed with aromatic and flavourful seasonings such as mixed herbs. Allow this to cool completely and store in an air-tight jar. You can send this delightful snack to school anytime you wish, but just make sure you pack it in an air-tight tiffin box so that it remains crisp and crunchy. Also pack Bread Pizza ( Tiffin Treats) in another tiffin for a perfect short break combo. | [Combine enough water, oil and salt in a broad non-stick pan, and bring to a boil., Add the fusilli, mix it well and cook on a medium flame for 10 to 12 minutes or till the fusilli is 50% cooked, while stirring occasionally. Drain well and refresh using enough cold water., Place a muslin cloth on a clean, dry surface, spread the cooked pasta over it, and keep aside to dry for 10 minutes., Meanwhile, combine the mixed herbs, pepper powder and salt in a small bowl and mix well. Keep aside., Heat the oil in a deep non-stick pan and deep-fry half the pasta, till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Repeat step 5 to make the remaining crispy pastas in one more batch., Sprinkle the mixed herbs-pepper mixture immediately on the fried pasta and toss well., Allow them to cool completely, and pack in an air-tight tiffin box.] | [Energy, 758 cal, Protein, 21.2 g, Carbohydrates, 128.2 g, Fiber, 2.2 g, Fat, 17.7 g, Cholesterol, 0 mg, Vitamin A, 250.2 mcg, Vitamin B1, 0.8 mg, Vitamin B2, 0.3 mg, Vitamin B3, 9.9 mg, Vitamin C, 0 mg, Folic Acid, 65.9 mcg, Calcium, 73.8 mg, Iron, 9.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 30.8 mg, Potassium, 511.2 mg, Zinc, 4.9 mg] | crispy-pasta-snack--tiffin-treats-40355r |
| rcp42048 | Crispy Patra Chaat, Patra Chaat with Curds and Chutneys | Snacks | NA | [patra, oil, whisked curds (dahi), sweet chutney, green chutney, sev, chopped coriander (dhania)] | 20 mins | 20 mins | [Chaat, Evening Tea Snacks, High Tea Party, Kitty Party Snacks] | 5Makes 5 plates | NA | The Crispy Patra Chaat is an off-beat but awesome chaat, made by topping yummy patras with delectable chaat essentials like sweet and green chutneys, curd and sev. Patra is a famous Gujarati farsan made by deep-frying batter-coated colocasia leaves. Its unique texture and flavour lend themselves very well to the preparation of chaat. Fry the patra just before making the chaat so that it will be crisp. Also, serve the chaat immediately after preparation to enjoy the exciting crispness and perfect blend of flavours. Try other chaat recipes like Moong Sprouts and Potato Salli Chaat or Paan ki Chaat . | [Heat the oil in a deep non-stick pan, and deep-fry a few patra pieces at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Take 4 deep-fried patra pieces and chop them roughly using a sharp knife., Place them on a serving plate, top it with ½ cup of curds, 1 tsp of sweet chutney and 2 tsp of green chutney evenly over it., Finally top it with 1 tbsp of sev and 1 tsp of coriander evenly over it., Repeat steps 2 to 4 to make 4 more plates., Serve immediately.] | [Energy, 2579 cal, Protein, 104.4 g, Carbohydrates, 383.6 g, Fiber, 84.7 g, Fat, 67.7 g, Cholesterol, 16 mg, Sodium, 326.9 mg] | crispy-patra-chaat-patra-chaat-with-curds-and-chutneys-42048r |
| rcp42897 | Crispy Poha Aloo Tikki, Veg Poha Cutlet | Snacks | NA | [thick beaten rice (jada poha), mashed potatoes, grated carrot, chopped green capsicum, chopped onions, chopped coriander (dhania), chopped garlic (lehsun), chopped ginger (adrak), chopped green chillies, dry red chilli flakes (paprika), bread crumbs, lemon juice, salt, plain flour (maida), cornflour, whole wheat vermicelli (semiya), oil, schezwan sauce, tomato ketchup] | 20 mins | 25 mins | [Punjabi Swadisht Nashta, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Tikki Recipes, Collection of Tikki, Raksha - Bandhan, Father's Day] | 22Makes 22 tikkis | Punjabi | crispy poha aloo tikki recipe | Indian poha aloo cutlet | veg poha cutlet | veg poha patties | with 31 amazing images. crispy poha aloo tikki recipe | Indian poha aloo cutlet | veg poha cutlet | veg poha patties is a perfect party starter. Learn how to make Indian poha aloo cutlet. To make crispy poha aloo tikki, in a deep bowl, add poha, potatoes, carrot, capsicum, onion, coriander, garlic, ginger, green chillies, chilli flakes, bread crumbs, lemon juice and salt and mix well using hands to form a dough. Divide the dough into 24 equal portions and roll them using hands to form a 50 mm. (2”) diameter flat tikki. In a small bowl, add plain flour, cornflour and ½ cup water and whisk to make it lump free and smooth to make slurry. Dip each tikki into the corn flour slurry and coat it evenly with vermicelli. Heat the oil in a deep non-stick pan and deep-fry the tikkis, a few at a time, till they turn golden brown and crisp from all the sides. Drain on an absorbent paper. Serve immediately with Schezwan sauce and tomato ketchup. A combination of Indian spices with veggies always works it magic. Veg poha cutlet is another classic example to prove this. The correct combination of finely chopped green chillies, ginger and garlic with a touch of lemon juice lifts up the flavour of this alluring snack. While the poha and bread crumbs bind the veggies together in the Indian poha aloo cutlet, the coating of maida mixture with seviyan makes them crispy. You can serve this as an after-school snack to your kids, as they will surely love the yummy taste. Serve veg poha patties with Schezwan sauce for adults and tomato ketchup for kids. Tips to make crispy poha aloo tikki. 1. You can store the mixture in an air tight container for 3 to 4 days in fridge. 2. You can also use breadcrumbs for frying instead of vermicelli. 3. If you are short of time, you can also fry this tikki as it is without any slury mixture or any coating. Enjoy crispy poha aloo tikki recipe | Indian poha aloo cutlet | veg poha cutlet | veg poha patties | with step by step photos. | [To make crispy poha aloo tikki, in a deep bowl, add poha, potatoes, carrot, capsicum, onion, coriander, garlic, ginger, green chillies, chilli flakes, bread crumbs, lemon juice and salt and mix well using hands to form a dough, Divide the dough into 22 equal portions and roll them using hands to form a 50 mm. (2”) diameter flat tikki., In a small bowl, add plain flour, cornflour and 3/4 cup water and whisk to make it lump free and smooth to make slurry., Dip each tikki into the corn flour slurry and coat it evenly with vermicelli., Heat the oil in a deep non-stick pan and deep-fry the tikkis, a few at a time, till they turn golden brown and crisp from all the sides., Drain on an absorbent paper., Serve the crispy poha aloo tikki immediately with schezwan sauce and tomato ketchup.] | [Energy, 79 cal, Protein, 0.8 g, Carbohydrates, 7.4 g, Fiber, 0.5 g, Fat, 5.1 g, Cholesterol, 0 mg, Sodium, 2.3 mg] | crispy-poha-aloo-tikki-veg-poha-cutlet-42897r |
| rcp36933 | Crispy Potato Bhajias, Aloo Bhajiya Recipe | Snacks | NA | [grated potatoes, chopped green chillies, chopped coriander (dhania), salt, besan (bengal gram flour), rice flour (chawal ka atta), oil, green chutney, tomato ketchup] | 10 mins | 25 mins | [Punjabi Swadisht Nashta, Maharashtrian Snacks Nashta, Advanced Recipes, Deep-fried Indian Starters, Evening Tea Snacks, Pakora Pakoda, Monsoon] | 4Makes 4 servings | Punjabi | aloo bhajia recipe | quick potato bhajiya | crispy potato bhajia | Indian bhajia with potato | aloo bhajia is a delight for the Indian diner. It is a flavoursome delicacy which can be enjoyed at any time of the day. Learn how to make crispy potato bhajia. Crispy bhajias made with grated potatoes, perked up with green chillies and coriander! Ensure to grate the potatoes thinly, so they bind well. This quick potato recipe makes a good snack treat for kids who come hungry after school. To make aloo bhajia, keep the oil to heat in a non-stick kadhai, in the mean while combine all the ingredients in a deep bowl and mix well. Once the oil is hot enough, drop spoonfuls of the mixture in the oil and deep-fry till they turn crisp and golden brown in colour from all the sides. Drain on an absorbent paper. Repeat step 2 to make more bhajias. Serve immediately with green chutney and tomato ketchup. It is interesting to note that this Indian bhajia with potato is held together purely by the starch in the grated potatoes and does not use any other binder like boiled potatoes, plain flour or cornflour. This makes it all the more crispier. Indeed, a perfect snack to have garma garam with a hot cup of Masala Chai! With no use of any flour for binding, this Indian bhajia with potato also qualifies as a fasting or vrat recipe. You can enjoy them during Janmashtami, Navratri and even during Sankrant and Holi. Serve with green chutney and not tomato ketchup then. Tips for aloo bhajia. There are some things you need to take care of to make sure the bhajias don’t disintegrate. 1. Firstly, you need to squeeze out any water from the grated potatoes before including the other ingredients. 2. Also, you need to add the salt only at the very end, just before you deep-fry the bhajias because the mixture will start letting out water after you add the salt. So, to save time, keep the oil on the stove and start preparing the other ingredients, so that by the time oil is hot enough, the remaining ingredients will be ready. You can add salt and start frying the bhajias. Enjoy aloo bhajia recipe | quick potato bhajiya | crispy potato bhajia | Indian bhajia with potato | with step by step photos and video below. | [To make crispy potato bhajiyas, keep the oil to heat in a non-stick kadhai, in the mean while combine all the ingredients in a deep bowl and mix well., Once the oil is hot enough, drop spoonfuls of the mixture in the oil and deep-fry till they turn crisp and golden brown in colour from all the sides. Drain on an absorbent paper., Repeat step 2 to make more bhajias., Serve the crispy potato bhajiyas immediately with green chutney and tomato ketchup.] | [Energy, 319 cal, Protein, 2.8 g, Carbohydrates, 25.2 g, Fiber, 2.4 g, Fat, 23 g, Cholesterol, 0 mg, Sodium, 13.3 mg] | crispy-potato-bhajias-aloo-bhajiya-recipe-36933r |
| rcp52 | Crispy Potato Vegetable in Mint Coriander Curd Gravy | NA | NA | [par-boiled baby potato halves, oil, chopped coriander (dhania), mint leaves (phudina), cumin seeds (jeera), lemon juice, chopped garlic (lehsun), chopped ginger (adrak), chilli powder, oil, chopped onions, whisked curds (dahi), garam masala, salt, fresh cream] | 20 mins | 30 mins | [Semi-Dry Sabzis, Traditional Indian Sabzis, Indian Party, Non-stick Pan] | 6Makes 6 servings | Indian | This gravy is surprisingly easy to prepare, when compared to its mind-blowing taste! Crispy-fried baby potato halves are bathed in a mouth-watering gravy of curds, flavoured with garam masala and a peppy mint-coriander paste. A dash of fresh cream added to the gravy enhances the mouth-feel, making the Crispy Potato Vegetable in Mint Coriander Curd Gravy a lusciously rich treat. Enjoy it hot and fresh, with your favourite rotis or puris . | [Heat the oil in a deep non-stick pan and deep-fry the potatoes till they turn golden brown in colour from both the sides. Drain on an absorbent paper and keep aside., Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the prepared mint-coriander paste and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the whisked curds, garam masala and salt, mix well and cook on a slow flame for 1 minute, while stirring continuously., Add the deep-fried potatoes and fresh cream, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally., Serve immediately.] | [Energy, 58 cal, Protein, 1 g, Carbohydrates, 2.6 g, Fiber, 0.2 g, Fat, 4.4 g, Cholesterol, 0 mg, Vitamin A, 202.9 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 5.4 mg, Folic Acid, 1.7 mcg, Calcium, 47.9 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 5.6 mg, Potassium, 45.5 mg, Zinc, 0.1 mg] | crispy-potato-vegetable-in-mint-coriander-curd-gravy-52r |
| rcp41262 | Crispy Puri Topped with Masala Aloo | Snacks | NA | [crispy jeera puri papdi, oil, cumin seeds (jeera), chopped green chillies, sliced onions, mashed potatoes, turmeric powder (haldi), sugar, lemon juice, salt, chopped coriander (dhania), koro sambhar] | 10 mins | 5 mins | [Evening Tea Snacks, Indian Birthday Party, High Tea Party, Non-stick Pan, Quick Snacks / Quick Starters, Innovative Snacks] | 4Makes 4 servings | Indian | Here is a tongue-tickling treat the brings back sweet memories of chaat and roadside food! Crispy Puri topped with Masala Aloo pleases your palate with sheer variety – in texture and taste. The crispness of the puris is a sheer contrast to the succulence of the potato mixture, which is spiced up with everyday ingredients like onions, green chillies and lemon juice. It is the final touch of Koro Sambhar that really boosts the taste and aroma of this dish, making it an extremely special treat. Enjoy the Crispy Puri with Masala Aloo immediately upon preparation. To get really smooth mashed potatoes quickly and easily, you can blend the cooked potatoes in the mixer. Have a go at other off-beat puri-based treats like the Mango Sev Puri and Italian Sev Puri . | [Heat the oil in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds., Add the green chillies and onions and sauté on a medium flame for 1 minute., Add the potatoes, turmeric powder, sugar, lemon juice and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Add the coriander and mix well. Cool slightly., Put little of the potato mixture over each puri and sprinkle a little koro sambhar evenly over it., Serve immediately.] | [Energy, 51 cal, Protein, 0.4 g, Carbohydrates, 5.5 g, Fiber, 0.4 g, Fat, 3 g, Cholesterol, 0 mg, Vitamin A, 114.4 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.3 mg, Vitamin C, 6.2 mg, Folic Acid, 3.5 mcg, Calcium, 8.3 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 3 mg, Potassium, 61.5 mg, Zinc, 0.1 mg] | crispy-puri-topped-with-masala-aloo-41262r |
| rcp7591 | Crispy Rice Balls | NA | Veg | [cooked rice, grated carrot, chopped onions, chopped spinach (palak), rice flour (chawal ka atta), ginger-green chilli paste, sugar, salt, oil, tomato ketchup] | 10 mins | 20 mins | [Deep Fry, Kadai Veg, Finger Foods for Babies, Toddlers and Kids, Kids After School, Snack Recipes for Kids] | 20Makes 20 balls (20 ball ) | NA | How can leftover rice and veggies be used to win your kids’ hearts? It might sound like a riddle to you, but it is possible as you will see from this recipe. Cooked rice and colourful vegetables are used to make a mildly spiced dough that is shaped into balls and deep-fried. This is a wonderful way to include veggies into your kids’ diet, and an intelligent alternative to store-bought fries, chips and cheese balls. The Crispy Rice Balls are really so crunchy outside and soft inside that your kids will love it! | [Combine all the ingredients and ¼ cup of water in a deep bowl and mix till the mixture binds well., Divide the mixture into 20 equal portions and shape each portion into a ball., Heat the oil in a deep non-stick pan and deep-fry, a few balls at a time till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve immediately with tomato ketchup.] | [Energy, 48 cal, Protein, 0.4 g, Carbohydrates, 5.4 g, Fiber, 0.3 g, Fat, 2.8 g, Cholesterol, 0 mg, Vitamin A, 113.2 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 0.5 mg, Folic Acid, 1.8 mcg, Calcium, 3.7 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1.3 mg, Potassium, 8.8 mg, Zinc, 0.1 mg] | crispy-rice-balls-7591r |
| rcp22544 | Crispy Rice Noodle Salad | NA | NA | [rice noodles, oil, grated jaggery (gur), tamarind (imli) pulp, roasted peanut powder, chilli powder, black salt (sanchal), grated carrot, shredded cabbage, sliced spring onions whites, chopped spring onion greens, thinly sliced yellow capsicum, salt] | 6 minutes | 9 minutes | [Indian Salads with dressing, Quick Indian Salads, Wholesome Salads (Salads that make a meal), Stir-fry, Kids Noodles] | 4Serves 4 | Indian | Nobody can resist this simple but delicious combo of rice noodles topped with fresh greens and a tangy dressing. | [Deep-fry the rice noodles in hot oil. Drain on absorbent paper and keep aside., Combine all the ingredients with ¾ cup of water in a small pan and simmer till the mixture thickens., Keep aside to cool., Place the fried noodles on a serving plate, top with the salad and pour the dressing over it., Serve immediately.] | [Not Given] | crispy-rice-noodle-salad-22544r |
| rcp1758 | Crispy Rice Noodles with Vegetable Salad | NA | Veg | [rice noodles, oil, lettuce, grated carrot, shredded cabbage, shredded red cabbage, sliced spring onions, salt, chopped jaggery (gur), tamarind (imli) pulp, chilli powder, black salt (sanchal)] | 15 mins | 9 mins | [Quick Indian Salads, Indian Noodles, Veg Noodles, Chinese Party, Western Party, Quick Noodles, Kids Noodles] | 2Makes 2 servings | Indian | Yum-yum! A snack can’t get tastier than this. In fact, it is so tasty, you will be left wondering whether you had Crispy Rice Noodles with Vegetable Salad or a tongue-tickling chaat. A plateful of deep-fried rice noodles is topped with a crunchy veggie salad and a tangy dressing. The twist in this whole dish lies in the dressing, which has a very desi flavour thanks to ingredients like jaggery, tamarind pulp and black salt. You can deep-fry the noodles in advance and store it in an airtight container, but assemble this dish just before serving to enjoy the exciting mix of textures and flavours. A great Party snack and salad that you can dish up quickly. | [Combine all the ingredients and ¼ cup of water in a broad non-stick pan, mix well and cook on a slow flame for 5 minutes, while stirring occasionally. Keep aside., Heat the oil in a deep non-stick pan and deep-fry all the rice noodles on a medium flame till they turn brown in colour from both the sides. Drain on an absorbent paper., Divide the fried noodles, prepared dressing and the vegetable salad each into 2 equal portions and keep aside., Place a portion of the fried noodles on a serving plate, top with a portion of the vegetable salad and pour a portion of the dressing evenly over it., Repeat step 3 to make 1 more serving., Serve immediately.] | [Energy, 405 cal, Protein, 2.9 g, Carbohydrates, 40.1 g, Fiber, 2.2 g, Fat, 25.9 g, Cholesterol, 0 mg, Vitamin A, 920.4 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.3 mg, Vitamin C, 35.4 mg, Folic Acid, 10.3 mcg, Calcium, 61.4 mg, Iron, 1.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 22.8 mg, Potassium, 84.6 mg, Zinc, 0.2 mg] | crispy-rice-noodles-with-vegetable-salad-1758r |
| rcp80 | Crispy Rice Soup | NA | Veg | [clear vegetable stock, oil, chopped spring onion whites, chopped cauliflower, chopped carrots, chopped celery, chopped tomatoes, chopped iceberg lettuce, salt freshly ground black pepper (kalimirch), crispy rice, chillies in vinegar] | 30 mins | 6 mins | [Course, Chinese Soups, Advanced Recipes, Indian Clear Soups, Chinese Party, Non-stick Pan, Quick Vegetarian Soups] | 4Makes 4 servings | Indian | A choice of vibrant veggies, combined with vegetable stock, results in a flavourful soup that will rejuvenate you with its colourful appearance, crunchy texture and tangy interludes. A garnish of freshly fried crispy rice, and an accompaniment of chillies in vinegar completes the picture, making the Crispy Rice Soup an easy but complete Chinese treat! | [Heat the oil in a deep non-stick pan, add the spring onion whites, cauliflower, carrot, celery and sauté on a medium flame for 2 minutes., Add the clear vegetable stock, tomatoes, lettuce, salt and pepper, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Top with crispy rice and serve hot with chillies in vinegar.] | [Energy, 97 cal, Protein, 1.5 g, Carbohydrates, 5.5 g, Fiber, 2.9 g, Fat, 7.7 g, Cholesterol, 0 mg, Sodium, 37.3 mg] | crispy-rice-soup-80r |
| rcp4186 | Crispy Rice, Deep Fried Chinese Crispy Rice | NA | Veg | [long grained rice (basmati), salt, oil] | 1 mins | 25 mins | [Chinese Accompaniments, Chinese Basic, Deep Fry, Kadai Veg] | 1Makes 1 cup | Chinese | Like crispy noodles, Crispy Rice is also a key ingredient in Chinese cooking often used in sweets, savouries and Soups as a key ingredient or as a garnish. Here we show you how to prepare and store some at home, handy for use in your favourite dishes. To prepare this, 90 per cent cooked rice should be deep-fried till crisp. The ‘90 per cent’ is an important keyword here, because if the rice gets too mushy, it will just not dry up and it will be impossible to deep-fry it. Make sure you cool the Crispy Rice well before storing it, otherwise it will ‘sweat’ and become soggy. | [Boil enough of water in a deep non-stick pan, add the rice and salt, mix well and cook on a medium flame for 6 to 8 minutes., Drain well, spread the rice on a clean muslin cloth and allow them to dry for 30 minutes., Heat the oil in a deep non-stick kadhai, put half the dried rice and deep-fry on a medium flame till the rice turns crisp and light brown in colour from all the sides. . Drain on an absorbent paper., Repeat step 3 to make remaining crispy rice in 1 more batch., Cool completely and serve or store in an air-tight container and use as required., This crispy rice stays fresh up to 2 weeks when stored in an air-tight container at room temperature.] | [Energy, 702 cal, Protein, 5.8 g, Carbohydrates, 67.3 g, Fiber, 3.5 g, Fat, 45.4 g, Cholesterol, 0 mg, Vitamin A, 405 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.6 mg, Vitamin C, 0 mg, Folic Acid, 6.9 mcg, Calcium, 8.6 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0 mg, Potassium, 0 mg, Zinc, 1.1 mg] | crispy-rice-deep-fried-chinese-crispy-rice-4186r |
| rcp1436 | Crispy Spinach and Paneer Open Toasts | Snacks | NA | [brown bread, blanched and finely chopped spinach (palak), crumbled paneer (cottage cheese), mayonnaise, chopped green chillies, salt] | 15 mins | 0 mins | [Quick Evening Snacks, Low Calorie Indian Snacks, School Time Snacks, Indian Toast recipes, High Tea Party, Toaster, Quick Snacks / Quick Starters] | 4Makes 4 open toasts | Indian | spinach paneer toast | spinach paneer sandwich | palak paneer toast | spinach cottage cheese sandwich | with 17 amazing images. Lose yourself in the special texture and flavour of these Crispy Spinach and Paneer Open Toasts. Being an open toast, this Spinach and Paneer Open Toasts gives you an opportunity to experience and enjoy the unique texture of the spinach and paneer spread, which is applied on the crispy bread toasts. The creaminess of mayonnaise, the crumbly texture of paneer, the smoothness of spinach, and the burst of flavours coming from green chillies and pepper, are all waiting to be relished in every bite of this delectable Open Crispy Spinach and Paneer Sandwich. So, what are you waiting for...go ahead and enjoy Spinach and Paneer Toasts with a bowl of one of your favourite Soups. Enjoy how to make Crispy Spinach and Paneer Open Toasts recipe with detailed step by step photos below. | [To make crispy spinach and paneer open toasts, divide the spinach and paneer spread into 4 equal portions., Spread a portion of the spinach and paneer spread on each toasted bread slice and cut them diagonally., Serve the crispy spinach and paneer open toasts immediately.] | [Energy, 137 cal, Protein, 3.9 g, Carbohydrates, 17.5 g, Fiber, 0.7 g, Fat, 6.2 g, Cholesterol, 0 mg, Sodium, 80.5 mg] | crispy-spinach-and-paneer-open-toasts-1436r |
| rcp22744 | Crispy Threaded Tofu | Snacks | Veg | [tofu paneer (cottage cheese), wonton wrappers, oil, schezuan sauce, cornflour, salt] | 5 mins | 15 mins | [Course, Chinese Starters, Advanced Recipes, Indian snacks with little planning, Indian Snacks for Entertaining, Deep-fried Indian Starters, soy recipes, Indian veg soya recipes] | 14Makes 14 pieces | Indian | The Crispy Threaded Tofu is a pretty sight, with slits all over the wrapper, which make it seem as if the saucy tofu is wrapped up with threads! It is as tasty to bite into too, because the crisp outer slowly gives way to a tangy Schezuan sauce flavoured stuffing of succulent tofu or paneer, making every bite a sheer delight. Serve this tasty starter immediately on preparation. | [Place a wrapper on a clean, flat surface, dip a tofu piece in the schezuan mixture and place it on the wonton wrapper as shown in image 1., Make small slits at equal distance with a sharp knife as shown in image 2., Roll the wrapper from one end to the other end as shown in image 3 and 4., Stick the edge of the wrapper with water so as to seal the tofu piece as shown in image 5 and 6., Repeat steps 1 to 4 to make 13 more pieces and keep aside., Heat the oil in a non-stick kadhai and deep-fry, 2 pieces at a time, till they turn crisp and golden brown in colour from all the sides., Serve immediately.] | [Energy, 54 cal, Protein, 2.2 g, Carbohydrates, 5.3 g, Fiber, 0.9 g, Fat, 2.7 g, Cholesterol, 0 mg, Sodium, 165.9 mg] | crispy-threaded-tofu-22744r |
| rcp2915 | Crispy Tortilla Pizza | Snacks | NA | [chapatis, chopped tomatoes, chopped onions, chopped garlic (lehsun), dried oregano, dry red chilli flakes (paprika), chopped coriander (dhania), salt, olive oil oil, grated processed cheese mozzarella cheese, tomato ketchup] | 15 mins | 20 mins | [Italian Pizzas, Indian Party, Indian Birthday Party, Tava, Quick Snacks / Quick Starters, Kids After School] | 4Makes 4 pizzas (4 pizza ) | Indian | Crisped chapatis topped with tomatoes, onions and loads of cheese, the crispy tortilla pizza is a wonderful after-school treat for your kids. It can be made quickly with readily available ingredients, yet has an exciting side to it. Your kids will snap up this quick snack as quickly as it was made – even before they finish guessing whether it is a chapati, a tortilla or a pizza! you could also whip it up as a snack for unexpected guests. | [Divide the topping into 4 equal portions and keep aside., Heat a broad non-stick pan, grease it with olive oil and place a chapati on it., Sprinkle a portion of the topping and 3 tbsp of cheese evenly over it., Cover the pan with a lid and cook on a slow flame for 4 to 5 minutes or till crisp and the cheese melts., Repeat steps 2 to 4 to make 3 more pizzas., Serve immediately with tomato ketchup.] | [Energy, 202 cal, Protein, 9.3 g, Carbohydrates, 17.5 g, Fiber, 1.2 g, Fat, 10.5 g, Cholesterol, 0 mg, Vitamin A, 349.6 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1 mg, Vitamin C, 14.4 mg, Folic Acid, 19.1 mcg, Calcium, 251.2 mg, Iron, 1.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 10.2 mg, Potassium, 138.4 mg, Zinc, 0.5 mg] | crispy-tortilla-pizza-2915r |
| rcp35029 | Crispy Vegetables In Barbeque ( Healthy Starter Recipe ) | Snacks | NA | [mushrooms (khumbh), onion cubes, capsicum cubes, yellow capsicum, red capsicum, barbeque sauce, oil, barbeque sauce] | 10 mins | 15 mins | [Low Calorie Indian Snacks, Barbeque, Tava, Quick Snacks / Quick Starters, Quick Indian Dips, Gravies & Sauces, Healthy Snacks Entertaining Ideas] | 8Makes 8 satays | Indian | The strappingly sweet and spicy flavour of the barbeque sauce dominates this crispy and colorful veggie starter, making it just perfect for a winter's evening spent with a warm group of friends. Not to forgotthe low-cal nature of this healthy appetiser! | [Combine all ingredients in a bowl, mix well and keep aside to marinate for 15 to 20 minutes., Thread a piece of each of the green capsicum, onion, yellow capsicum, mushroom, red capsicum and on a satay stick., Repeat with the remaining ingredients to make 7 more satays., Cook each satay on a non-stick tava (griddle), using 1/8 tsp of oil, till the vegetables turn golden brown in colour on all the sides., Serve hot with barbeque sauce.] | [Energy, 17 calories, Protein, 0.3 gm, Carbohydrates, 1.7 gm, Fat, 1.0 gm, Fibre, 0.2 gm] | crispy-vegetables-in-barbeque---healthy-starter-recipe--35029r |
| rcp22623 | Crouton Salad | NA | Veg | [bread slices, iceberg lettuce, chopped spring onions whites and greens, paneer (cottage cheese) cubes, oil, cheese spread, fresh cream, chopped black olives, salt] | 15 mins | 10 mins | [Indian Salads with dressing, Wholesome Salads (Salads that make a meal), Deep Fry, Kadai Veg] | 2Makes 2 servings | Indian | You can’t find a more exciting way to use leftover bread. Turn them into enticingly crisp bread croutons and toss them up with succulent paneer cubes, peppy spring onions and crisp lettuce. Nothing dresses this up as beautifully as a mixture of cheese, olives and cream. You will love the tangy flavour and exciting contrast of textures in this Crouton Salad. An excellent accompaniment with a bowl of Macaroni Soup and Crispy Bread . | [Cut each bread slice into 9 cubes., Heat the oil in a deep non-stick pan and deep-fry on a medium flame till they turn golden brown in colour and crisp., Drain on an absorbent paper and keep aside., Combine all the ingredients in a deep bowl, add the prepared spread and toss gently., Serve immediately.] | [Energy, 311 cal, Protein, 8.4 g, Carbohydrates, 23.2 g, Fiber, 0.7 g, Fat, 20.7 g, Cholesterol, 14.7 mg, Vitamin A, 1124.4 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.6 mg, Vitamin C, 11.3 mg, Folic Acid, 1.9 mcg, Calcium, 119 mg, Iron, 2.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 249.7 mg, Potassium, 68.7 mg, Zinc, 0.1 mg] | crouton-salad-22623r |
| rcp2109 | Croutons, Pan Toasted Crouton Recipe | NA | NA | [bread, butter] | 5 mins | 15 mins | [Soup Accompaniments, Saute, Non-stick Pan] | 2Makes 2 cups | NA | Croutons are a perfect accompaniment for soups , pastas and salads ! Here we show you an interesting way to prepare croutons at home, without deep-frying. Toasting the croutons on a non-stick pan with a dollop of butter gives them a rich flavour and an irresistible crunch too. The only thing to remember is that, unlike the deep-fried version, Pan-Toasted Croutons cannot be stored, they have to be served immediately before they lose their crunch. | [Cut the bread slices into cubes., Heat the butter in a broad non-stick pan, add the bread cubes and toss on a medium flame for 10 minutes., Serve immediately.] | [Energy, 229 cal, Protein, 3.1 g, Carbohydrates, 20.8 g, Fiber, 0 g, Fat, 14.9 g, Cholesterol, 0 mg, Vitamin A, 576 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.3 mg, Vitamin C, 0 mg, Folic Acid, 0 mcg, Calcium, 4.4 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 148.7 mg, Potassium, 4.7 mg, Zinc, 0 mg] | croutons-pan-toasted-crouton-recipe-2109r |
| rcp4832 | Crunchy Apple Custard | NA | NA | [apple slices, custard powder, sugar, milk, brown sugar] | 5 mins | 5 mins | [Fruit Based Indian Desserts, Custard, Kids Calcium Rich Indian recipes, Pregnancy Desserts, Calcium Rich Desserts] | 6Makes 6 servings | Indian | A sweet and slightly crunchy dessert that will help top up on your calcium requirement. Everybody, from kids to adults, need calcium, but one cannot overdose on bland milk. By including milk along with nutritious and tasty fruits like apple, and flavour-enhancing ingredients like brown sugar, it is possible to transform the dessert from a sinful course of the meal to a guilt-free and healthy one without compromising on taste! | [Combine the custard powder and 2 tbsp of sugar along with 1 tbsp of milk in a deep bowl and mix well to a smooth mixture., Heat the remaining milk in a non-stick pan, add the prepared custard mixture, mix well and cook on a medium flame for 2 minutes or till the mixture thickens, while stirring continuously. Keep aside., Combine the apples and the remaining 1 tbsp of sugar along with ½ cup of water in non-stick pan, mix well and cook on a medium flame for 2 to 3 minutes or till the apples turn soft., Spread evenly cooked apple slices on a baking dish and pour the prepared custard over the slices., Sprinkle the brown sugar on top and bake in a pre-heated oven at 200°c (400°f) for 15 minutes., Serve warm when the sugar topping is crisp., Always keep stirring the custard while cooking as it tends to stick to the vessel or form lumps., You can use stewed peaches or pears instead of apples.] | [Energy, 158 cal, Protein, 3 g, Carbohydrates, 22.6 g, Fiber, 1.8 g, Fat, 4.6 g, Cholesterol, 10.7 mg, Sodium, 28.6 mg] | crunchy-apple-custard-4832r |
| rcp2887 | Crunchy Bread Cutlet, Indian Style Vegetable and Bread Cutlet | Snacks | Veg | [bread crumbs, chopped and boiled mixed vegetables, oil, chopped coriander (dhania), grated coconut, chopped onions, chopped garlic (lehsun), chopped green chillies, salt, green chutney, tomato ketchup] | 10 mins | 9 mins | [Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Indian Cutlets, Veg Cutlets, Bread Snack, Raksha - Bandhan, Christmas] | 8Makes 8 cutlets | Indian | crunchy bread cutlet recipe | crispy bread cutlet with mix veggies | Indian style vegetable and bread cutlet | with 27 amazing images. crunchy bread cutlet recipe | crispy bread cutlet with mix veggies | Indian style vegetable and bread cutlet is perfect to bite into and enjoy its mouthfeel along with the green hue. Learn how to make crispy bread cutlet with mix veggies. To make crunchy bread cutlet, combine the prepared paste, mixed vegetables and fresh bread crumbs in a deep bowl and mix well to form a soft dough. Divide the mixture into 8 equal portions, shape each portion into a flat 50 mm. (2’) diameter round and press lightly to make cutlets. Heat the oil in a kadhai, and deep-fry over a medium flame till they are golden brown in colour from both the sides. Drain on absorbent paper. Serve the crunchy bread cutlets hot with green chutney and tomato ketchup. Indian style vegetable and bread cutlet is made using a flavourful green coconut paste. Don't make these if you are on a diet - they are so wonderful that it is impossible to stop eating them. From birthday parties to cocktail parties and even without an occasion crispy bread cutlet with mix veggies are sure to be a hot favourite as they are aptly spruced up with spice powders. Rolling the patties in bread crumbs before deep-frying imparts a wonderfully crunch mouth-feel. While you can serve crunchy bread cutlet with green chutney and tomato ketchup, which you will also certainly enjoy it packed inside a a Bread /Toast / Sandwiches / Burger, sub, Wraps / Rolls. Also do try your hand at other snacks like Mini Spinach and Cheese Samosa, Chana Dal Bhajiya, Vegetable Kebab and Paneer Parcels. Tips for crunchy bread cutlet. 1. You can use leftover bread for this recipe or bake your own bread loaf at home. 2. You may need to add a little water to the mixture if it becomes too dry and it is difficult to shape the cutlets. Enjoy crunchy bread cutlet recipe | crispy bread cutlet with mix veggies | Indian style vegetable and bread cutlet | with step by step photos. | [To make crunchy bread cutlets, combine the prepared paste, mixed vegetables and fresh bread crumbs in a deep bowl and mix well to form a soft dough., Divide the mixture into 8 equal portions, shape each portion into a flat 50 mm. (2’) diameter round and press lightly to make cutlets., Heat the oil in a kadhai, and deep-fry over a medium flame till they are golden brown in colour from both the sides. Drain on absorbent paper., Serve the crunchy bread cutlets hot with green chutney and tomato ketchup.] | [Not Given] | crunchy-bread-cutlet-indian-style-vegetable-and-bread-cutlet-2887r |
| rcp37085 | Crunchy Pineapple Cake | NA | NA | [chopped canned pineapple, nice biscuit, orange juice, beaten whipped cream, mixed nut chikki, canned pineapple] | 10 mins | 0 mins | [Desserts for Entertaining, Indian Birthday Party, Refrigerator, Sweet Recipes for Kids] | 6Makes 6 pieces | Indian | Everything about this cake is very simple, except the taste, which is so exotic! The Crunchy Pineapple Cake has a very simple base made of biscuits, cream, fruits and orange juice; and a crunchy topping of crushed chikki. There is quite a lot of room for creativity here, as you can use any biscuit or fruit of your choice – perhaps you can involve your kids in making this quick treat. | [Dip 8 nice biscuits one by one in orange juice and arrange them on a flat plate with 4 biscuits each one besides the other in 2 rows so as to form a rectangle., Put ? of the whipped cream on the biscuits and spread it evenly using a palate knife., Sprinkle the chopped pineapple evenly over it., Again put ? of the whipped cream over the pineapple and spread it evenly using a palate knife., Dip the remaining 8 biscuits in orange juice one by one and again place 4 biscuits each one besides the other in 2 rows over the whipped cream., Finally put the remaining ? of the whipped cream and spread it using a palate knife., Garnish with the crushed chikki on top and pineapple pieces along the circumference of the cake., Refrigerate for at least 3 to 4 hours., Cut into 6 equal pieces and serve chilled.] | [Energy, 108 cal, Protein, 1.5 g, Carbohydrates, 21 g, Fiber, 1.3 g, Fat, 2.6 g, Cholesterol, 0 mg, Vitamin A, 651.6 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 26 mg, Folic Acid, 0 mcg, Calcium, 19.6 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 10.3 mg, Potassium, 13.5 mg, Zinc, 0 mg] | crunchy-pineapple-cake-37085r |
| rcp3419 | Crunchy Vegetable Pickle | NA | Veg | [chopped mixed vegetables, split mustard seeds (rai na kuria), chilli powder, asafoetida (hing), turmeric powder (haldi), salt] | 10 mins | 0 mins | [Pickles / Achar, Oil free Achaar, No Cooking Veg Indian] | 3Makes 3 cups. | Indian | Crisp vegetable pieces in chilli, mustard and brine (salt solution). Choose any combination of fresh winter vegetables for this pickle and finely chop them. The vegetables are then immersed in a salt solution and left aside for a day. This is done to reduce the water content of vegetables, which improves their shelf life. The next day, spices viz. mustard, turmeric and chilli powders are added and mixed in the pickle. The pickle is ready to serve immediately. You can refrigerate it to keep it for longer. | [Combine the mixed vegetables with the salt and ½ cup of water and mix well. Bottle in a sterilised glass jar and leave aside for 1 day., The next day, remove 2 tablespoons of water from the salted vegetables. Combine the split mustard seeds, chilli powder, asafoetida and turmeric powder with this pickled water and grind to a smooth paste in a blender., Add this paste to the prepared pickle and mix well., Serve immediately or store refrigerated for upto 6 months.] | [Energy, 52 cal, Protein, 3.3 g, Carbohydrates, 9.2 g, Fiber, 4.9 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 5193.1 mg] | crunchy-vegetable-pickle-3419r |
| rcp22183 | Crunchy Vegetable Pickle ( Zero Oil Recipe) | NA | Veg | [chopped mixed vegetables, salt, split mustard seeds (rai na kuria), chilli powder, asafoetida (hing), turmeric powder (haldi)] | 15 mins | 0 mins | [Punjabi Raita | Punjabi Chutney | Achar, Low Cal Pickles/ Sauces / Chutneys, No Cooking Veg Indian, Indian Party, Quick Pickles / Aachar, Zero Oil, Diabetic Accompaniments] | 3Makes 3 servings | Punjabi | Crisp vegetable pieces in chilli, mustard and brine (salt solution). Choose any combination of fresh winter vegetables for this pickle and finely chop them. The vegetables are then immersed in a salt solution and left aside for a day. This is done to reduce the water content of vegetables, which improves their shelf life. The next day, spices viz. Mustard, turmeric and chilli powders are added and mixed in the pickle. The pickle is ready to serve immediately. You can refrigerate it to keep it for longer. | [Combine the mixed vegetables, salt and ½ cup of water and mix well. Bottle this pickle in a sterilized glass jar and leave aside for 1 day., The next day, remove 2 tablespoons of water from the pickle., Combine the split mustard seeds, chilli powder, asafoetida and turmeric powder with this water and blend to a smooth paste in a mixer., Add this paste to the prepared pickle and mix well., Serve immediately or store refrigerated for upto 6 months.] | [Energy, 52 cal, Protein, 3.3 g, Carbohydrates, 9.2 g, Fiber, 4.9 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 5193.1 mg] | crunchy-vegetable-pickle--zero-oil-recipe-22183r |
| rcp6180 | Crusty Potato Fingers | Snacks | Veg | [potato fingers, crushed corn flakes, plain flour (maida), dried mixed herbs, cornflour, salt, water, oil, chopped onions, chopped green chillies, ginger (adrak), salt, schezwan sauce] | 15 mins | 15 mins | [vegetarian Mexican Starters, Quick Evening Snacks, Deep-fried Indian Starters, Raksha - Bandhan, Mother's Day, Father's Day, High Tea Party] | 4Makes 4 servings | Indian | crusty potato fingers recipe | Mexican potato fingers | crispy aloo starter | with 25 amazing images. These crusty potato fingers are the perfect snack or appetizer. Learn how to make crusty potato fingers recipe | Mexican potato fingers | crispy aloo starter | When you feel like having a snack more exciting than subtly-flavoured French fries, then these crusty potato fingers recipe would be perfect for you. They're easy to make and only require a few simple ingredients. The Mexican potato fingers are deep-fried with a special batter, which is spiced up with green chillies, ginger and onions. Then coated in crushed cornflakes, which gives them a delicious crunch. Serve them with your favorite dipping sauce, such as ketchup, mayonnaise, or ranch dressing. pro tips to make crusty potato fingers: 1. You can also add other spices in the batter such as chilli flakes, oregano. 2. Instead of corn flakes you can coat the potato in breadcrumbs also. 3. Deep fry them on medium flame so they get evenly cooked from inside. Enjoy crusty potato fingers recipe | Mexican potato fingers | crispy aloo starter | with detailed step by step photos. | [To make crusty potato fingers, boil enough water in a deep non-stick pan, add the salt and the potato fingers, mix gently and cook on a medium flame for 7 minutes., Drain the excess water and keep aside., In a deep bowl combine the coarse paste, plain flour, mixed herbs, cornflour, salt and water and mix well., Dip each potato finger in the batter and roll in the cornflakes till it is evenly coated from all the sides., Heat the oil in a kadhai and deep-fry a few potato fingers, at a time, till they turn golden brown in colour from both the sides., Drain on an absorbent paper., Serve crusty potato fingers immediately with schezwan sauce.] | [Energy, 296 cal, Protein, 4.2 g, Carbohydrates, 35.3 g, Fiber, 1.6 g, Fat, 15.4 g, Cholesterol, 0 mg, Sodium, 9.2 mg] | crusty-potato-fingers-6180r |
| rcp1245 | Crusty Potato Fingers ( Mexican Recipe) | Snacks | Veg | [potato fingers, crushed corn flakes, oil, chopped onions, chopped green chillies, ginger (adrak), salt, plain flour (maida), cornflour, salt, water] | 15 mins | 15 mins | [vegetarian Mexican Starters, Quick Evening Snacks, Deep-fried Indian Starters, Evening Tea Snacks, Deep Fry, Teachers Day, Children's Day] | 4Makes 4 servings | Indian | An extraordinarily crisp starter, perfect for a Mexican meal! In fact, when you dip this spice-packed snack into the cup of salsa and pop it into your mouth, you will be in doubt as to whether the salsa makes the Crusty Potato Fingers exciting or the other way round! Never before would you have tasted such a crunchy snack of potatoes dipped in a special batter and coated with crushed corn flakes before deep-frying till perfectly golden. Serve this appealing snack immediately, with a cup of tangy salsa. | [To make crusty potato finger, boil enough water in a deep non-stick pan, add the salt and the potato fingers, mix gently and cook on a medium flame for 7 minutes., Drain the excess water and refresh it using enough cold water. Keep aside., Combine the coarse paste and the batter in a deep bowl and mix well., Dip each potato finger in the batter and roll in the cornflakes till it is evenly coated from all the sides., Heat the oil in a kadhai and deep-fry a few potato fingers, at a time, till they turn golden brown in colour from both the sides., Drain on an absorbent paper., Serve immediately with salsa.] | [Energy, 278 cal, Protein, 4 g, Carbohydrates, 36.3 g, Fiber, 1.5 g, Fat, 12.9 g, Cholesterol, 0 mg, Vitamin A, 131.1 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.8 mg, Vitamin C, 11.2 mg, Folic Acid, 19.4 mcg, Calcium, 23.6 mg, Iron, 1.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 53.6 mg, Potassium, 198.8 mg, Zinc, 0.6 mg] | crusty-potato-fingers--mexican-recipe-1245r |
| rcp2150 | Cucumber and Asparagus Salad | NA | NA | [cucumber cubes, chopped and parboiled asparagus, fresh cream, olive oil, mustard (rai / sarson) powder, powdered sugar, lemon juice, salt freshly ground black pepper (kalimirch)] | 10 mins | 0 mins | [Indian Salads with dressing, Toss & Mix Salads (No cooking), Western Party] | 3Makes 3 servings (3 serving ) | Indian | Everyday cucumber and exotic asparagus come together to make a lovely salad, dressed in a luscious salad cream that is resplendent with the catchy tones of mustard paste, pepper and lemon juice. Cucumber is an ingredient that never fails to make a dish feel refreshing, due to its juicy and crunchy texture. You will feel this quite strongly in this salad, as it is chilled. Refrigeration kind of refreshes the ingredients, making them taste better and feel crispier. So ensure that you refrigerate the Cucumber and Asparagus Salad for at least 30 minutes, and relish it chilled. | [Combine all the ingredients with the prepared salad cream in a deep bowl and toss well., Refrigerate for at least 30 minutes and serve chilled.] | [Energy, 168 cal, Protein, 1.4 g, Carbohydrates, 6.1 g, Fiber, 2.5 g, Fat, 15.6 g, Cholesterol, 0 mg, Vitamin A, 253 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.3 mg, Vitamin C, 8.7 mg, Folic Acid, 20.4 mcg, Calcium, 38.3 mg, Iron, 0.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 20.1 mg, Potassium, 114.3 mg, Zinc, 0.3 mg] | cucumber-and-asparagus-salad-2150r |
| rcp42017 | Cucumber and Carrot Curd Brown Rice, Low Salt Recipe | Lunch | NA | [grated cucumber, grated carrot, whisked fresh curds (dahi), soaked and cooked brown rice, salt, oil, urad dal (split black lentils), mustard seeds ( rai / sarson), chopped green chillies, chopped ginger (adrak), curry leaves (kadi patta)] | 15 mins | 2 mins | [South Indian Rice, Non-stick Pan, Lower Blood Pressure Rice Pulao, healthy quick Indian dinner recipes, South Indian Lunch] | 4Makes 4 servings | South Indian | On a busy day, a simple bowl of curd rice can come to your rescue by satiating your tummy and keeping you fit! We have enhanced the health quotient of this simple South Indian recipe by making it using brown rice rather than white rice. A few low-sodium veggies have also been added to make it more nourishing. A traditional tempering that includes ginger and green chillies gives the Cucumber and Carrot Curd Brown Rice a wonderful aroma and flavour too. In all respects, this is a satiating one-dish meal that you can enjoy occasionally. You can also occasionally try other rice delicacies like the Nourishing Khichdi and White Gravy Biryani . | [Put the brown rice in a deep bowl and mash it with the help of a potato masher., Add the curd, cucumber, carrot, salt and 2 tbsp of water, mix well and keep aside., Heat the oil in a small non-stick pan add the urad dal, mustard seeds, green chillies, ginger and curry leaves and sauté on a medium flame for 1 minute., Pour the tempering over the prepared rice-curd mixture and mix well., Serve immediately.] | [Energy, 184 cal, Protein, 5.3 g, Carbohydrates, 23.6 g, Fiber, 2.5 g, Fat, 6 g, Cholesterol, 10 mg, Sodium, 118.4 mg] | cucumber-and-carrot-curd-brown-rice-low-salt-recipe-42017r |
| rcp22375 | Cucumber and Carrot Curd Rice | Dinner | Veg | [chopped cucumber, grated carrot, whisked fresh curds (dahi), rice (chawal), chopped coriander (dhania), green chilli paste, salt, oil, cumin seeds (jeera), urad dal (split black lentils), asafoetida (hing), curry leaves (kadi patta)] | 15 mins | 2 mins | [One Dish Vegetarian Meals, One Meal Dinner, Traditional Indian Rice Recipes, Non-stick Pan, Healthy Indian Acidity recipes, Senior Citizen, Acidity Khichdi and Rice] | 4Makes 4 servings | Indian | cucumber and carrot curd rice recipe | Indian carrot cucumber curd rice | South Indian curd rice with carrots | cucumber carrot curd for acidity with 19 amazing images. cucumber and carrot curd rice recipe | Indian carrot cucumber curd rice | South Indian curd rice with carrots | cucumber carrot curd for acidity is a simple everyday fare in many South Indian homes. Learn how to make Indian carrot cucumber curd rice. To make cucumber and carrot curd rice, heat the oil in a non-stick pan and add the cumin seeds. When the seeds crackle, add the urad dal, asafoetida and curry leaves and sauté on a medium flame for 1 minute. Pour the tempering over the rice mixture and mix well. Serve immediately. Who can resist a bowlful of cool Indian carrot cucumber curd rice on a hot summer’s day? And if you suffer from acidity, then this soothing bowlful is more than tasty – it is nothing short of ambrosia for you! Curd is known to be probiotic and thus aids in digestion. When reinforced with carrots and cucumber, the curd rice gets all the more pleasing for your stomach and taste buds because cucumber is considered one of the best vegetables for combating acidity. Further this cucumber carrot curd for acidity recipe makes use of cumin seeds for tempering, which too is known for its digestive properties. However, indulge in this recipe if curd suits you and doesn’t cause acidity. You will notice that the proportion of alkaline veggies is much more than the amount of rice in this South Indian curd rice with carrots, which is a wonderful step to avoid and alleviate acidity. Tips for cucumber and carrot curd rice. 1. Ensure that each grain of cooked rice is separate to enjoy its mouthfeel. 2. For those who suffer from extreme acidity, we suggest you avoid the use of green chilli paste. 3. Ensure that the curd is fresh, as sour curd can aggravate acidity. 4. If you wish, you can refrigerate this rice and serve it later. Enjoy cucumber and carrot curd rice recipe | Indian carrot cucumber curd rice | South Indian curd rice with carrots | cucumber carrot curd for acidity | with step by step photos. | [Heat the oil in a non-stick pan and add the cumin seeds., When the seeds crackle, add the urad dal, asafoetida and curry leaves and sauté on a medium flame for 1 minute., Pour the tempering over the rice mixture and mix well., Serve immediately. .] | [Energy, 161 cal, Protein, 5 g, Carbohydrates, 17 g, Fiber, 2.6 g, Fat, 6.3 g, Cholesterol, 12 mg, Sodium, 28 mg] | cucumber-and-carrot-curd-rice-22375r |
| rcp3401 | Cucumber and Carrot Pickle | NA | Veg | [cucumber, carrot juliennes, slit green chillies, lemon juice, split mustard seeds (rai na kuria), asafoetida (hing), turmeric powder (haldi), mustard (rai / sarson) oil, salt] | 20 mins | 0 mins | [Punjabi Raita | Punjabi Chutney | Achar, Gujarati Kachumber / Chutneys / Achar, Pickles / Achar, No Cooking Veg Indian] | 1Makes 1 servings | Punjabi | Cucumber and carrots tossed in a tangy yellow mustard flavoured spice blend. Choose bright red coloured carrots that are sweet tasting for this recipe, as they blend beautifully with the tangy marinade. This pickle is often served as a variant to a salad in several Gujarati homes. Several instant and traditional pickles are laid out at the time of lunch or dinner for the diner to take his pick. No Gujarati meal is ever complete without pickles. This pickle does not last for many days, but it is not supposed to as it is meant to be consumed with the meal so that a whole new range of pickles can be prepared for the next meal. | [Combine the cucumber, carrots, green chillies, lemon juice and salt and mix well. Leave aside for 15 minutes. Discard the water from the vegetables., Add the split mustard seeds, asafoetida, turmeric powder and mustard oil and mix well., Serve immediately or store refrigerated for upto 4 days.] | [Energy, 166 cal, Protein, 0.7 g, Carbohydrates, 6.5 g, Fiber, 3.4 g, Fat, 15.2 g, Cholesterol, 0 mg, Sodium, 2733.9 mg] | cucumber-and-carrot-pickle-3401r |
| rcp41493 | Cucumber and Lemon Drink | NA | NA | [chopped cucumber, lemon juice, chopped mint leaves (phudina), salt, chilled sprite] | 10 mins | 0 mins | [Indian Drinks / Sharbats, Indian Party, High Tea Party, Mixer, Iftar Drinks for Ramadan] | 3Makes 3 glasses | Indian | A true summer cooler, this Cucumber and Lemon Drink is like a rejuvenating spa visit for your cells! The mild flavour of cucumber together with the peppy taste of mint, the tang of lemon and the tingle of soda make this a really refreshing drink. A pinch of salt helps to highlight all the other flavours. Keep the Sprite really chilled when you make this recipe, so that the mixed drink will also be cool. You cannot chill this after preparation because the Sprite will lose its fizz. So, it is very important that the Sprite should be super chill! Try other exciting drinks like the Minty Jamun Ginger Capriosca and the Organic Pineapple Tulsi Drink . | [Blend the cucumber in the mixer without using any water till smooth., Strain the mixture using a strainer in a deep bowl., Add the lemon juice, mint leaves, salt and sprite and mix well., Pour the drink into 3 individual glasses and serve immediately.] | [Energy, 90 cal, Protein, 1.7 g, Carbohydrates, 17.5 g, Fiber, 4.1 g, Fat, 1.4 g, Cholesterol, 0 mg, Sodium, 267.5 mg] | cucumber-and-lemon-drink-41493r |
| rcp858 | Cucumber and Lettuce Soup | NA | NA | [chopped cucumber, shredded lettuce, cornflour, milk, butter, fresh cream, salt freshly ground black pepper (kalimirch), bread croutons] | 10 mins | 13 mins | [Jain Soups, Thick / Creamy Indian Soups, Chunky Jain soups, Creamy Jain soups, Mixer, Non-stick Pan] | 6Makes 6 servings | Jain | When you feel like having a light, elegantly flavoured soup, the Cucumber and Lettuce Soup is an option you will appreciate! Since the soup does not have any starchy veggies like potatoes, it has a mellow, refreshing texture, which is complemented well by the richness imparted by a combination of dairy products like milk and cream. You will love the delicate balance that makes this delectable soup a great success. | [Combine the cornflour and milk in a bowl , mix well and keep aside., Heat the butter in a deep non-stick pan, add the cucumber and lettuce and sauté on a medium flame for 2 minutes., Add 2 cups of water, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally., Allow the mixture to cool completely, once cooled blend in a mixer till smooth., Transfer the mixture back into the same deep non-stick pan, add the cornflour-milk mixture, fresh cream, salt and pepper, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally., Serve hot with bread croutons.] | [Energy, 89 cal, Protein, 2.5 g, Carbohydrates, 5.5 g, Fiber, 1 g, Fat, 5.6 g, Cholesterol, 10.3 mg, Sodium, 42.3 mg] | cucumber-and-lettuce-soup-858r |
| rcp39690 | Cucumber and Mixed Sprouts Subzi | NA | Veg | [chopped cucumber, mixed sprouts, oil, cumin seeds (jeera), asafoetida (hing), turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, salt] | 5 mins | 16 mins | [Sukhi Sabzis, Jain Subzis, Non Stick Kadai Veg, Diabetic recipes, Healthy Indian Acidity recipes, Indian Cancer Patients, High Fiber] | 4Makes 4 servings | Jain | Using mixed sprouts ensures an abundant supply of protein and iron in the recipe, while combining them innovatively with chopped cucumber results in a well-balanced flavour and texture, especially since the sprouts are cooked to the right extent retaining a mild crunchiness. Further, the cooking water is not drained, thereby preventing nutrient loss. Another interesting aspect is that the Cucumber and Mixed Sprouts Subzi has a top-class flavour although it uses surprisingly few spice powders! | [Heat the oil in a non-stick kadhai and add the cumin seeds and asafoetida., When the seeds crackle, add the mixed sprouts, turmeric powder and 1 cup of water and mix well. Cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally., Add the cucumber, chilli powder, coriander-cumin seeds powder and salt and mix well. Cover with a lid and cook on a slow flame for another 4 to 5 minutes, while stirring occasionally., Serve hot.] | [Energy, 286 cal, Protein, 11.4 g, Carbohydrates, 34.1 g, Fiber, 14.3 g, Fat, 11.4 g, Cholesterol, 0 mg, Sodium, 34 mg] | cucumber-and-mixed-sprouts-subzi-39690r |
| rcp4227 | Cucumber and Pudina Raita | NA | NA | [chopped cucumber, whisked low fat curds, chopped mint leaves (phudina), cumin seeds (jeera) powder, salt] | 10 mins | 0 mins | [Punjabi Raita | Punjabi Chutney | Achar, Raitas, Diabetic Salads, High Protein Salads & Raitas] | 4Makes 4 servings (4 serving ) | Punjabi | cucumber mint raita | cucumber pudina raita | mint cucumber raita | healthy Indian cucumber mint raita | with 7 amazing images. cucumber mint raita is made from curd, cucumber and mint mixed together with some cumin seed powder. Super quick and easy to make this cucumber pudina raita as every Indian has these ingredients in their kitchen. Like most fresh uncooked food, this cucumber pudina raita is really refreshing! Since cucumber is packed with water, it cools your body and hydrates your skin. The protein from curds is also sure to do wonders for your skin, all of which makes the Cucumber and Pudina Raita a wonderful remedy for those with pimple or acne. We have used low-fat curds, as excess fat tends to trigger pimples in some, but if regular homemade curds suits you, feel free to use that instead. Diabetic, on weight loss or heart patient, then use low fat curds in mint cucumber raita. If you are enthusiastic to fight ailments the time-tested way, naturally, we have a whole bunch of recipes for Home Remedies, from common ones like home remedies for Cold, home remedies for Sore Throat to home remedies for fever. Aside from cucumber pudina raita see our collection of healthy raitas. Enjoy how to make cucumber mint raita | cucumber pudina raita | mint cucumber raita | healthy Indian cucumber mint raita with detailed step by step photos below. | [To make cucumber and pudina raita, combine all the ingredients in a deep bowl and mix well., Refrigerate the cucumber and pudina raita for atleast 1 hour and serve chilled.] | [Energy, 40 cal, Protein, 3.7 g, Carbohydrates, 5.9 g, Fiber, 0.9 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 53.1 mg] | cucumber-and-pudina-raita-4227r |
| rcp40340 | Cucumber Cheese Sandwich ( Tiffin Treats) | Snacks | NA | [whole wheat bread, cheese spread, cucumber slices] | 10 mins | 0 mins | [Evening Tea Snacks, Children's Day, Kitty Party Snacks, Indian Travel Food Sandwiches] | 4Makes 4 sandwiches (4 sandwich ) | Indian | cucumber cheese sandwich recipe | Indian style cucumber cheese sandwich | kids tiffin cucumber cheese sandwich | with 11 amazing images. Simple though the cucumber cheese sandwich might seem to you, it continues to be a hot favourite with kids of all age groups! Perhaps it is the handy sumptuousness of the cucumber cheese sandwich that makes it so lovable, or its versatility, but the fact remains that it is one of the most popular tiffin treats across the world. This refreshing and filling Indian style cucumber cheese sandwich stays fresh for at least 4 hours, and is a very quick fix-up that you can easily prepare in the mornings. Notes on cucumber cheese sandwich recipe. 1. Trim the edges of all the bread slices and keep aside. We have made use of whole wheat bread but, you can use any type of bread – white, masala, multigrain. Also, trimming the edges is optional. Don’t discard the trimmings, you can use them to make the sandwich chutney or breadcrumbs later. 2. If you don’t have cheese spread then make use of cheese slice or grated cheese to make the Cucumber Cheese Sandwich. Just make sure that you slice the cucumber very thinly so that the sandwich stays together. Also pack Bourbon Milkshake in a thermos flask for a perfect short break combo. See detailed step by step photos and video of cucumber cheese sandwich recipe | Indian style cucumber cheese sandwich | kids tiffin cucumber cheese sandwich | recipe below. | [To make cucumber cheese sandwich, trim the edges of all the bread slices and keep aside., Apply ½ tbsp of cheese spread on each bread slice., Place 2 bread slices on a clean, dry surface with the cheese spread side facing upwards., Arrange 6 cucumber slices over it and sandwich it with another bread slice, with the cheese spread side facing downwards., Cut the sandwich diagonally into 2 triangles., Repeat steps 2 to 5 to make 3 more cucumber cheese sandwiches., Wrap the cucumber cheese sandwich in an aluminium foil, and pack in an air-tight tiffin box.] | [Energy, 161 cal, Protein, 6 g, Carbohydrates, 23.2 g, Fiber, 1.4 g, Fat, 4.8 g, Cholesterol, 14.7 mg, Sodium, 180 mg] | cucumber-cheese-sandwich--tiffin-treats-40340r |
| rcp36832 | Cucumber Cooler , Muskmelon and Cucumber Juice | NA | NA | [muskmelon (kharbooja) cubes, cucumber cubes, lemon juice, chopped mint leaves (phudina), salt, crushed ice, muskmelon (kharbooja) cubes, cucumber cubes, lemon juice, chopped mint leaves (phudina), salt, crushed ice] | 10 mins | 0 mins | [Healthy Indian Recipes, Indian Juices, Juicer and Hopper, Healthy Indian Acidity recipes, Low Carb Diet, Typhoid, PCOS] | 2Makes 2 small glasses | Indian | You simply must try this unusual combination! Add ripe melon for maximum sweetness. Cucumber also has a strong diuretic action and thus helps to remove toxins from the body which otherwise accumulate in our body and cause skin problems like pimples and other bodily functions. Being full of water, this Muskmelon and Cucumber Juice is also a storehouse of important vitamins like vitamin A and C. Other variants of juices using muskmelon - Muskmelon, Pineapple and Wheat Grass Juice , Muskmelon and Orange Juice , Muskmelon Drink with Cardamom , Muskmelon and Mint Juice and Muskmelon and Pineapple Juice . | [Add the muskmelon cubes and cucumber cubes a few at a time in the hopper., Add the lemon juice, mint leaves and salt and mix well., Add some crushed ice in 2 individual glasses and pour equal quantities of the juice over it., Serve immediately., Combine the muskmelon cubes and cucumber cubes along with ¼ cup of water and blend in a juicer till smooth., Strain the juice using a strainer., Add the lemon juice, mint leaves and salt and mix well., Add some crushed ice in 2 individual glasses and pour equal quantities of the juice over it., Serve immediately., This recipe makes use of unpeeled fruits and vegetables, hence take care to clean and wash them well before chopping, to get rid of dirt, germs and chemical residues.] | [Energy, 74 cal, Protein, 1.8 g, Carbohydrates, 14.6 g, Fiber, 6.2 g, Fat, 0.8 g, Cholesterol, 0 mg, Sodium, 326.3 mg] | cucumber-cooler--muskmelon-and-cucumber-juice-36832r |
| rcp33210 | Cucumber Cooler Drink, Cucumber Lime Mint Drink | NA | NA | [cucumber, lemon juice, mint syrup, black salt (sanchal), mint leaves (pudina), crushed ice] | 10 mins | 0 mins | [Indian Drinks / Sharbats, Low Cal Beverages, Indian Party, Western Party, Mixer, Kitty Party Drinks, Mocktails] | 3Makes 3 glasses | Indian | cucumber cooler recipe | cool cucumber drink | cucumber mint cooler | with 11 amazing images. cucumber drink is a party style Indian mocktail which is slightly healthy. Learn how to make cucumber mint cooler. Cool cucumber drink is the ultimate go-to drink on a warm and sultry summer afternoon. A nice minty flavour combined with the freshness of cucumber gives this drink an instant rejuvenating effect. To make cucumber cooler, combine the cucumber, lemon juice, mint syrup and black salt with ½ cup of water in a mixer and blend till smooth. Keep aside. Place 1 tbsp of crushed ice in a serving glass. Pour the juice in the glass. Repeat steps 2 and 3 to make 2 more glasses. Serve chilled. The sweetness of the mint syrup, accentuated by a squeeze lemon and a pinch of black salt, yields a well-balanced but zesty flavour. The nice, thick texture of the cucumber mint cooler is also very comforting. Cool Cucumber is best enjoyed chilled. You can buy readymade mint syrup or try our recipe of Homemade Mint Syrup for making cool cucumber drink. Tips for cucumber cooler. 1. Use crushed ice instead of ice-cubes as it blends quickly and properly. 2. Do not store the drink for too long. You might lose the colour and eye appeal. You can also try other refreshing drinks like Quick Pineapple and Mango Drink or Papaya Passion. Enjoy cucumber cooler recipe | cool cucumber drink | cucumber mint cooler | cucumber drink | with step by step photos below. | [To make cool cucumber, combine the cucumber, lemon juice, mint syrup and black salt with ½ cup of water in a mixer and blend till smooth. Keep aside., Place 1 tbsp of crushed ice in a serving glass., Pour the juice in the glass., Repeat steps 2 and 3 to make 2 more glasses., Serve the cool cucumber chilled.] | [Energy, 59 cal, Protein, 0.4 g, Carbohydrates, 13.9 g, Fiber, 2.2 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 7.9 mg] | cucumber-cooler-drink-cucumber-lime-mint-drink-33210r |
| rcp2596 | Cucumber Cottage Cheese Sandwich, Indian Paneer Kids Sandwich | Snacks | NA | [bread, cucumber, grated paneer (cottage cheese), green chutney, butter, salt, tomato ketchup] | 10 mins | 0 mins | [No Cook Indian, Quick Evening Snacks, Paneer Based Snacks, Evening Tea Snacks, Bread Snack, Children's Day, Quick Snacks / Quick Starters] | 6Makes 6 sandwiches | Indian | cucumber cottage cheese sandwich recipe | cucumber paneer sandwich for kids | 5 minute cucumber sandwich | Indian veg paneer cucumber sandwich | with 40 amazing images. cucumber cottage cheese sandwich recipe | cucumber paneer sandwich for kids | 5 minute cucumber sandwich | Indian veg paneer cucumber sandwich is one of the most simplest sandwich enjoyed by one and all. Learn how to make cucumber paneer sandwich for kids. To make cucumber cottage cheese sandwich, peel and grate the cucumber thickly. Squeeze out the excess water from the cucumber. Transfer the cucumber into a deep bowl, add the paneer, green chutney, butter and salt and mix well. Divide the mixture into 6 equal portions and keep aside. Place 6 bread slices on a clean, dry surface and spread a portion of the cucumber mixture evenly over each bread slice. Cover with the remaining 6 bread slices and press them lightly. Cut each sandwich diagonally into 4 equal pieces. Serve immediately with tomato ketchup. The tangy taste of green chutney balances the blandness of paneer very well in this sandwich, while cucumber provides a refreshing touch in Indian veg paneer cucumber sandwich. Indeed, the 5 minute cucumber sandwich is a perfect snack on-the-go. Served along with healthy date and apple shake is sure to keep the kids satiated till lunch break. Fresh bread and paneer are a winner when it comes to preparing a tasty snack like cucumber paneer sandwich for kids. When you have time on hand, try making bread and paneer at home. These appealing to look at dainty sandwich is an ideal choice to serve at kid’s parties! Tips for cucumber cottage cheese sandwich. 1. Prefer to use soft butter so it is easy to mix. 2. Grated cucumber can be replaced with grated carrot. 3. You can adjust the spice level of the green chutney as per your liking. 4. The butter and chutney both have salt. So add salt wisely for the mixture. Enjoy cucumber cottage cheese sandwich recipe | cucumber paneer sandwich for kids | 5 minute cucumber sandwich | Indian veg paneer cucumber sandwich | with step by step photos. | [Peel and grate the cucumber thickly., Squeeze out the excess water from the cucumber., Transfer the cucumber into a deep bowl, add the paneer, green chutney, butter and salt and mix well., Divide the mixture into 6 equal portions and keep aside., Place 6 bread slices on a clean, dry surface and spread a portion of the cucumber mixture evenly over each bread slice., Cover with the remaining 6 bread slices and press them lightly., Cut each sandwich diagonally into 4 equal pieces., Serve immediately with tomato ketchup.] | [Energy, 189 cal, Protein, 6.5 g, Carbohydrates, 23 g, Fiber, 0.1 g, Fat, 7.9 g, Cholesterol, 5 mg, Sodium, 16.9 mg] | cucumber-cottage-cheese-sandwich-indian-paneer-kids-sandwich-2596r |
| rcp2986 | Cucumber Curd Rice ( Pregnancy Recipe) | Dinner | NA | [rice (chawal), curds (dahi), cucumber , washed and chopped (unpeeled), grated carrot, chopped coriander (dhania), salt, cumin seeds (jeera), green chillies, urad dal (split black lentils), asafoetida (hing), curry leaves (kadi patta), oil, dill (shepu / suva bhaji) leaves] | 10 mins | 15 mins | [South Indian, South Indian Rice, Pregnancy, Pregnancy Calcium Rich, Preconception Indian Recipes, Pregnancy First Trimester Indian, Biryani Recipes for Indian Dinner, Rice Pulao] | 4Makes 4 servings | South Indian | This is a slightly modified version of the south indian "dahi bhaat". Rich in protein and calcium, this rice dish is just perfect for a cooling summer lunch. The cucumber, carrots and coriander provide fibre and vitamin a. I have used mild flavours, so that it will agree with you even you even during the first trimester. | [In a large bowl, combine the rice, curds, cucumber, carrots, coriander, rice and salt and mix well., In another pan, heat the oil and add the cumin seeds., When they crackle, add the urad dal, green chillies, asafoetida, curry leaves and sauté for 1 minute., Pour the tempering over the rice and mix well., Serve chilled, garnished with dill leaves if you like.] | [Energy, 254 cal, Protein, 5.9 g, Carbohydrates, 38.4 g, Fiber, 3.4 g, Fat, 7.3 g, Cholesterol, 8 mg, Sodium, 23.8 mg] | cucumber-curd-rice--pregnancy-recipe-2986r |
| rcp39956 | Cucumber Dip, Healthy Indian Cucumber Curd Dip | Dinner | NA | [grated cucumber, hung curds (chakka dahi), chopped mint leaves (phudina), chopped coriander (dhania), cumin seeds (jeera) powder, garlic (lehsun) paste, chopped green chillies, salt, vegetable crudités, crackers] | 10 mins | 0 mins | [Raitas, Kebab Party, Barbeque Party Indian Recipes, Cocktail Party, Diabetic Salads, Calcium Rich Salads & Raitas, Raita for dinner] | 2Makes 1.5 cups | Indian | cucumber dip recipe | cucumber curd dip | Indian healthy kakadi dip | with 19 amazing images. cucumber dip recipe | cucumber curd dip | Indian healthy kakadi dip is a healthy snack for evening hunger pangs. Learn how to make cucumber curd dip. To make cucumber dip, combine all the ingredients in a deep bowl and mix well. Refrigerate for at least 1 hour. Serve chilled with vegetable crudités or crackers. There are some who vow by fried foods, while there are others who are health conscious and constantly looking for healthy and tasty recipes. Believe it or not, there is no divided opinion on this brilliant combination of cucumber curd dip. This light and wholesome Indian healthy kakadi dip when served with vegetable crudités makes a great mid-afternoon snack. Choose fibre rich veggies with slight crunch like carrots, radish, capsicum and cucumber. Serve the cucumber dip chilled to enjoy its flavours. This peppy mint-flavoured cucumber dip is rich in calcium and protein thus making it a wise pick for diabetics and heart patients along with weight-watchers too! Tips for cucumber dip. 1. Though we have used hung curd to make this dip, when you are short of time you can use thick curd. 2. Ragi and oat crackers are a nourishing accompaniment to this refreshing curd-based dip. Enjoy cucumber dip recipe | cucumber curd dip | Indian healthy kakadi dip | with step by step photos. | [cucumber dip, combine all the ingredients in a deep bowl and mix well., Refrigerate for at least 1 hour., Serve the cucumber dip chilled with vegetable crudités or crackers.] | [Energy, 271 cal, Protein, 12.2 g, Carbohydrates, 15.4 g, Fiber, 1.9 g, Fat, 17.4 g, Cholesterol, 42.7 mg, Sodium, 58.1 mg] | cucumber-dip-healthy-indian-cucumber-curd-dip-39956r |
| rcp37006 | Cucumber Fan ( Fruit and Vegetable Carvings) | NA | NA | [green cucumber] | 15 mins | 0 mins | [Barbeque Party Indian Recipes, Cocktail Party] | 1Makes 1 flower | Indian | A simple flower which will make your meals more attractive. | [Cut around 4” piece of unpeeled green cucumber. Place it vertically on the chopping board and cut into half, using a knife., Place one part of the cucumber with the flat side facing downwards and make 2 cuts diagonally, using a knife. The piece should be around 2” in width., Starting from one end of the cucumber piece, make around 10 slices at regular intervals till 1 cm away from the other end., Turn the cucumber over and bend back every other slice to the joined end, leaving the alternate slices straight. Immerse in ice-cold water for about 25 minutes, to make it crisp.] | [Not Given] | cucumber-fan--fruit-and-vegetable-carvings-37006r |
| rcp6209 | Cucumber Melon Juice, How To Make Kharbuja Juice | NA | NA | [chopped muskmelon (kharbooja), chopped cucumber, ice-cubes] | 10 mins | 0 mins | [Indian Beverages, Indian Drinks, Indian Juices, Mixer, Juicer and Hopper, Recipes for Toddlers (1-3 Years), Kids Recipes for Increasing Immunity, Indian Teen] | 3Makes 3 glasses | Indian | cucumber melon juice recipe | muskmelon cucumber detox juice | healthy muskmelon juice for summer | immune boosting kharbuja juice | cucumber melon juice is a revitalising cleansing juice while hydrating your body enough. Learn how to make healthy muskmelon juice. This muskmelon cucumber detox juice is simple, all-natural and cooling juice, sans sugar or syrups, is guaranteed to win your heart with its soothing mouth-feel and refreshing flavour. With 24 calories and almost nil fat along with high fibre, it is a welcome addition to a weight loss diet. To reap the benefits from its fibre the most, we suggest you use a high quality blender and not strain the juice. To make cucumber melon juice, combine all the ingredients in a high quality mixer like vitamix and blend till smooth. Pour the cucumber melon juice into 3 individual glasses and serve immediately. Suitable for breakfast or in between meals, this immune boosting kharbuja juice will indisputably keep you satiated and avoid binge eating. All those with a healthy lifestyle to heart patients and pregnant women to women with PCOS and even kids to senior citizens can include this drink to gain in vitamin nutrients like vitamin C – an antioxidant needed to build immunity and reduce inflammation. The water filled cucumber not only helps to get the perfect consistency of the muskmelon cucumber detox juice, but also helps to maintain water balance in the body. Potassium and magnesium are two other key nutrients you can gain from this juice. This muskmelon cucumber detox juice also suits those on a full liquid diet. Cancer patients who often experience nausea or those with mouth sores, can also sip on this enlivening, cooling and nourishing drink. The healthy muskmelon juice for summer will appeal to your palate while also helping your body to beat the heat. It is healthy and tastes at its best. Tips for cucumber melon juice. 1. Choose sweet melons, to avoid the need for sugar. 2. If you are on a weight loss diet, we recommend not using ice. 3. Serve immediately as some amounts of vitamin C is lost on exposure to air. Enjoy cucumber melon juice recipe | muskmelon cucumber detox juice | healthy muskmelon juice for summer | immune boosting kharbuja juice | with step by step recipes and video below. | [To make cucumber melon juice, combine all the ingredients in a high quality mixer like vitamix and blend till smooth., Pour the cucumber melon juice into 3 individual glasses and serve immediately.] | [Energy, 24 cal, Protein, 0.6 g, Carbohydrates, 4.9 g, Fiber, 2.6 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 98.6 mg] | cucumber-melon-juice-how-to-make-kharbuja-juice-6209r |
| rcp32870 | Cucumber Pachadi, Kerala Style Vellarika Pachadi | NA | Veg | [cucumber cubes, whisked fresh curd (dahi), coconut oil, chopped ginger (adrak), onion cubes, slit green chilli, salt, mustard seeds ( rai / sarson), curry leaves (kadi patta), pandi chilli, chopped onions] | 10 mins | 8 mins | [South Indian Pachadi, Raita, Andhra Cuisine, Raitas, different kinds of Indian chutney, Kadai Veg, Kids Brain Boosting, Healthy Indian Salads] | 4Makes 4 servings (4 serving ) | Andhra | cucumber pachadi recipe | Kerala style vellarika pachadi | Indian cucumber pachadi without coconut | with 25 amazing images. cucumber pachadi recipe | Kerala style vellarika pachadi | Indian cucumber pachadi without coconut can be served as an accompaniment to Bisi Bele Bhaat, Chitrana Rice and South Indian Stir Fry Rice. To make cucumber pachadi, heat 2 tsp of coconut oil in a deep non-stick kadhi, add the ginger and onions and sauté on a medium flame for 2 minutes. Add the cucumber, green chilli and 1 tbsp of water, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Transfer into a bowl and keep aside to cool completely. Once cooled, add the curds and salt and mix well. Keep aside. Heat the remaining 1 tsp of coconut oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves, red chilli and onions and sauté on a medium flame for 2 minutes. Add the tempering over the cucumber-curds mixture and mix well. Refrigerate for at least 1 hour. Serve chilled. A semi-spicy cucumber raita made in a typical South Indian style, with sautéed onions, green chillies and an aromatic tempering. This Kerala style vellarika pachadi is a special one, with tongue-tickling flavours and ingredients of assorted textures. Using fully-cooked onions and semi-cooked ones (along with the tempering) gives two different textures and flavours to this refreshing Indian cucumber pachadi without coconut. Make sure you add the curds to the sautéed veggies only after the mixture is completely cool. Otherwise the curds will get watery and ruin the creamy consistency of the cucumber pachadi. Tips to make cucumber pachadi. 1. Use fresh curd for better taste. 2. You can add ½ tsp sugar to balance out the flavour. 3. You can add urad dal or chana dal in the tempering. Enjoy cucumber pachadi recipe | Kerala style vellarika pachadi | Indian cucumber pachadi without coconut | with step by step photos. | [To make cucumber pachadi, heat 2 tsp of coconut oil in a deep non-stick kadhi, add the ginger and onions and sauté on a medium flame for 2 minutes., Add the cucumber, green chilli and 1 tbsp of water, mix well and cook on a medium flame for 4 minutes, while stirring occasionally., Transfer into a bowl and keep aside to cool completely., Once cooled, add the curds and salt and mix well. Keep aside., Heat the remaining 1 tsp of coconut oil in a small non-stick pan and add the mustard seeds., When the seeds crackle, add the curry leaves, red chilli and onions and sauté on a medium flame for 2 minutes., Add the tempering over the cucumber-curds mixture and mix well., Refrigerate for at least 1 hour., Serve the cucumber pachadi chilled.] | [Energy, 81 cal, Protein, 1.5 g, Carbohydrates, 5 g, Fiber, 1 g, Fat, 5.4 g, Cholesterol, 4 mg, Sodium, 8.9 mg] | cucumber-pachadi-kerala-style-vellarika-pachadi-32870r |
| rcp33110 | Cucumber Pancakes | Snacks | NA | [grated cucumber, salt, rice flour (chawal ka atta), shredded spinach (palak), curd (dahi), chilli powder, turmeric powder (haldi), oil, green chutney] | 10 mins | 15 mins | [Maharashtrian Snacks Nashta, Quick breakfast, Breakfast Chillas, Indian Pancakes, Quick Evening Snacks, Soya Snacks, Starters, Evening Tea Snacks, Indian Party] | 12Makes 12 pancakes | Maharashtrian | cucumber pancakes recipe | Indian savoury cucumber pancakes | cucumber chilla | cucumber thalipeeth | with 16 amazing images. cucumber pancakes is an Indian snack served on table in 15 minutes. Learn how to make savoury cucumber pancakes. This innovative rice flour pancake with lovely specks of cucumber and spinach in the form of cucumber thalipeeth is sure to become one of your favourite breakfast options, thanks to its sheer simplicity and ease of preparation. To make cucumber pancakes, combine the cucumber and salt in a plate, mix well and keep aside for 10 minutes. Squeeze out the water from the cucumber and combine all the remaining ingredients in a bowl. Add enough water (approx. ¾ cup) and mix well to make a smooth batter. Heat a non-stick mini uttapa pan and grease it lightly using ½ tsp of oil. Pour a spoonful of the batter into each uttapa mould and cook them on both the sides using ½ tsp of oil. Repeat with the remaining batter to make more pancakes in 1 more batch. Serve the cucumber pancakes immediately with green chutney. These cucumber chilla taste delightful with green chutney, and since they are so easy to prepare you need not restrict the option to breakfast – you can prepare it anytime you see a hungry face entering home from work or play! Not cooked with too much oil, savoury cucumber pancakes are light and nourishing too. To make a complete health boost, replace rice flour with jowar flour. Tips for cucumber pancakes. 1. Remember to squeeze the water out of the cucumber completely, to make sure that your pancakes do not get soggy. 2. These are best cooked on a slow to medium flame. 3. While cooking, keep a close watch as they tend to burn easily. You can also try your hand at other pancakes like Mini Rava Vegetable Pancakes and Zucchini and Carrot Pancake. Enjoy cucumber pancakes recipe | Indian savoury cucumber pancakes | cucumber chilla | cucumber thalipeeth | with step by step images images and video below. | [Combine the cucumber and salt in a plate, mix well and keep aside for 10 minutes., Squeeze out the water from cucumber and combine all the remaining ingredients in a bowl., Add enough water (approx. ¾ cup) and mix well to make a smooth batter., Heat a non-stick mini uttapa pan and grease it lightly using ½ tsp of oil., Pour a spoonful of the batter into each uttapa mould and cook them on both the sides using ½ tsp of oil., Repeat with the remaining batter to make more cucumber pancakes in 1 more batch., Serve the cucumber pancakes immediately with green chutney.] | [Energy, 32 cal, Protein, 0.5 g, Carbohydrates, 4.8 g, Fiber, 0.3 g, Fat, 1.1 g, Cholesterol, 0.4 mg, Sodium, 1.2 mg] | cucumber-pancakes-33110r |
| rcp33462 | Cucumber Pineapple Salad ( Eat Well Stay Well Recipes ) | NA | Veg | [sliced cucumber, sliced pineapple, shredded spinach (palak), low fat curds, sugar, lemon juice, chopped celery, salt freshly ground black pepper powder] | 10 mins | 0 mins | [Indian Salads with dressing, Toss & Mix Salads (No cooking), No Cooking Veg Indian, Refrigerator, Recipes for beautiul hair, Iron Rich Indian Salads, Vitamin C Rich Salads] | 4Makes 4 servings | Indian | Cucumber pineapple salad, light meals to feel light and healthy! all the ingredients used provide nutrients like protein, vitamin c, iron, vitamin e, a potent antioxidant to fight free radicals produced due to stress. Stress may affect overall health hence these nutrients fight it all to keep you. | [Combine the cucumber, pineapple and spinach together in a bowl and refrigerate to chill., Refrigerate the dressing to chill., Just before serving add the dressing and toss well. Serve chilled] | [Energy, 57 cal, Protein, 1.7 g, Carbohydrates, 11.7 g, Fiber, 3.7 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 46.5 mg] | cucumber-pineapple-salad--eat-well-stay-well-recipes--33462r |
| rcp41658 | Cucumber Raita, Kakdi ka Raita, Kheera Raita | Dinner | NA | [grated cucumber, curd (dahi), green chilli paste, cumin seeds (jeera) powder, powdered sugar, salt, oil, cumin seeds (jeera), mustard seeds ( rai / sarson), asafoetida (hing), chopped coriander (dhania)] | 5 mins | 1 mins | [Punjabi Raita | Punjabi Chutney | Achar, Gujarati Kachumber / Chutneys / Achar, Raitas, Indian Party, Healthy Raitas / Kachumber, Lunch Raita, Raita for dinner] | 4Makes 4 servings | Punjabi | cucumber raita recipe | kakdi ka raita | kheera raita | with 17 amazing images. Cucumber raita also known as kakdi ka raita is a quick and easy raita recipe. There are too many variation to cucumber raita and this is our version of it. Made from basic Indian ingredients like cucumber, curds and Indian spices this kakdi ka raita is clever spiced a bit with green chilli paste. Raita is a quintessential accompaniment for any Indian meal. It adds a refreshing note, making the heaviest of meals seem light and digestible. Simply put, raita means veggies and/or fruits in curd. If you are an amateur, start off with cucumber raita as this is the simplest to make. Sometimes, the easiest of dishes are the most pleasing. The kakdi ka raita is one such case. It is a very simple accompaniment, made of grated cucumber and curds perked up with a dash of spice powders and a traditional tadka. We have used the most basic ingredients in preparing the cucumber raita. The tempering not only boosts the aroma of the raita but also gives it a nice taste. In an unexpected twist, a teaspoon of green chilli paste is added to the curds, to give the kakdi ka raita a sharper flavour. You can enjoy this tasty kakdi ka raita with pulao, biryani or parathas. Also, make this during summers to beat the heat with this cooling raita. Learn to make cucumber raita recipe | kakdi ka raita | kheera raita | with detailed step by step recipe photos and video below. | [To make cucumber raita, squeeze the cucumber and remove all the excess water. Drain the water and keep the cucumber aside., Whisk the curds well using a whisk., Add the green chilli paste, cumin seeds powder, powdered sugar and salt and mix well., Add the cucumber, mix well and refrigerate for at least30 minutes., Heat the oil in a small non-stick pan, add the cumin seeds, mustard seeds and asafoetida and sauté on a medium flame for 30 seconds., When the seeds crackle, add the tempering to the curds-cucumber mixture and mix well., Add the coriander and mix well., Serve the cucumber raita chilled.] | [Energy, 117 cal, Protein, 2.9 g, Carbohydrates, 5.3 g, Fiber, 1.5 g, Fat, 7.9 g, Cholesterol, 10 mg, Sodium, 17.9 mg] | cucumber-raita-kakdi-ka-raita-kheera-raita-41658r |
| rcp32994 | Cucumber Raita, Low Calorie Healthy Cooking | NA | NA | [grated cucumber, low fat curds (dahi), green chilli paste, salt, oil, cumin seeds (jeera), curry leaves (kadi patta)] | 5 mins | 1 mins | [Quick Recipe, Raitas, Quick Healthy Recipes, Quick 4 Ingredients, Diabetic Accompaniments, Stomach ache Indigestion Appetite Loss, Healthy Raitas / Kachumber] | 4Makes 4 servings | NA | healthy cucumber raita | low calorie cucumber raita recipe | cucumber raita for weight loss | cucumber raita benefits | with 15 amazing images. Healthy cucumber raita is a low-calorie satiating treat which is also healthy for the gut. Low calorie cucumber raita is easy to make also. Learn how to make low calorie cucumber raita recipe. To make low calorie cucumber raita, grate the cucumber and combine it with low fat curd, green chiilli paste and salt. Then for tempering heat very little oil in a small non-stick pan and add cumin seeds and curry leaves. Once the seeds crackle, add the tempering over the raita and it is ready for serving! This cucumber raita for weight loss has the goodness of the calcium and protein which will help in building strong bones. Protein is also known for boosting metabolism and aiding in trimmed waistline. Curd is probiotic too! So it’s easy to digest and suitable for Irritable Bowel Syndrome and stomach upset. For the same reason curd is said to be beneficial for senior citizens and kids too. Incorporate it in the form of healthy cucumber raita. Cucumber is full of water. IF you pair it with chilled dahi, this cucumber raita for weight loss is a real treat for summers. Serve it as an accompaniment to a main meal or enjoy it as a healthy snack in between meals instead of reaching out for fried snack. stry other low-calorie raitas like Strawberry and Black Grape Raita and Carrot and Beetroot Raita. Enjoy healthy cucumber raita | low calorie cucumber raita recipe | cucumber raita for weight loss | cucumber raita benefits | with step by step photos. | [To make healthy cucumber raita, combine the curds, green chilli paste and salt in a deep bowl and mix well using a whisk., Add the cucumber, mix well and keep aside., Heat the oil in a small non-stick pan, add the cumin seeds and curry leaves and sauté on a medium flame for 30 seconds., Add the tempering to the curds-cucumber mixture and mix well., Refrigerate the cucumber raita for at least 1 hour and serve chilled.] | [Energy, 37 cal, Protein, 2.3 g, Carbohydrates, 3.8 g, Fiber, 0.7 g, Fat, 1.3 g, Cholesterol, 0 mg, Sodium, 34 mg] | cucumber-raita-low-calorie-healthy-cooking-32994r |
| rcp435 | Cucumber Relish, Thai Cucumber Pickle | NA | Veg | [chopped cucumber, chopped tomatoes, chopped red chilli, vinegar, castor sugar, salt] | 10 mins | 0 mins | [Jain Pickles / Chutneys / Raita / Salad, Jain International, Thai Vegetarian Salads, Pickles / Achar, Kebab Party, Barbeque Party Indian Recipes, Quick Pickles / Aachar] | 1Makes 1 cup (14 tbsp ) | Jain | This delectable dip-like accompaniment is a treasure from Thai cuisine. A stunning mix of ingredients like juicy cucumber, tangy tomato and spicy red chilli are mixed in a base of mildly-sweetened vinegar. The fabulous interplay of flavours and textures in the Sweet Cucumber Relish tickles your taste buds and ignites your appetite. Indeed, this is an ideal accompaniment to serve with starters like Lettuce Wraps and Thai Sweet Corn Cutlets . | [Combine all the ingredients in a deep bowl and mix well., Refrigerate for 1 hour and serve.] | [Energy, 7 cal, Protein, 0.1 g, Carbohydrates, 1.6 g, Fiber, 0.2 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 111.9 mg] | cucumber-relish-thai-cucumber--pickle-435r |
| rcp43046 | Cucumber Roti Recipe | BreakFast | NA | [grated cucumber, whole wheat flour (gehun ka atta), turmeric powder (haldi), dry red chilli flakes (paprika), dried mixed herbs, garlic (lehsun) paste, ginger (adrak) paste, salt, whole wheat flour (gehun ka atta), oil] | 10 mins | 25 mins | [Breakfast Theplas, Parathas, Indian Rotis, Tava, Diabetic Rotis and Parathas, Diabetes and Kidney friendly, Healthy quick Indian breakfast, Healthy Rotis Healthy Parathas Theplas] | 12Makes 12 rotis | Indian | cucumber roti recipe | healthy cucumber thepla | kakdi roti for diabetes and kidney patients | with 21 amazing images. cucumber roti is a light and refreshing Indian flatbread. Learn how to make cucumber roti recipe | healthy cucumber thepla | kakdi roti for diabetes and kidney patients | cucumber roti is made with wheat flour, cucumber, and spices. It is a great way to enjoy the flavors of India without the heaviness of some other dishes. healthy cucumber thepla can be served with a variety of curries or chutneys, or it can be enjoyed plain. This healthy cucumber thepla is easy to make and can be customized to your liking. You can add different spices or vegetables to the dough and serve it piping hot to enjoy its best flavours!! pro tips to make cucumber roti: 1. Cucumber rotis are best served hot but you can store them in an airtight container at room temperature for up to 2 days just like theplas. 2. Even if you squeeze excess water from the cucumber it still has the moisture in it, after kneading do not keep it for a long time otherwise the dough will become soft and become difficult for rolling. 3. If the dough has become too soft then add little wheat flour and knead again. Enjoy cucumber roti recipe | healthy cucumber thepla | kakdi roti for diabetes and kidney patients | with detailed step by step photos. | [To make cucumber roti, combine all the ingredients in a deep bowl and knead into a soft dough using (approx. ¼ cup) water., Divide the dough into 12 equal portions., Roll out a portion of the dough into a 150 mm. (6”) diameter circle using a little wheat flour for rolling., Heat a non-stick tava (griddle) and cook the roti on a medium flame, using ¼ tsp oil for each roti, till it turns golden brown in colour from both the sides., Repeat steps 3 and 4 to make 10 more cucumber roti., Serve cucumber roti immediately.] | [Energy, 69 cal, Protein, 2 g, Carbohydrates, 12.2 g, Fiber, 2.3 g, Fat, 1.6 g, Cholesterol, 0 mg, Sodium, 37.1 mg] | cucumber-roti-recipe-43046r |
| rcp1430 | Cucumber Snack | Snacks | Veg | [cucumber, crumbled low fat paneer (cottage cheese), low fat curds (dahi), low fat milk, chopped dill leaves, green chilli paste, salt] | 10 mins | 0 mins | [Quick Evening Snacks, Paneer Based Snacks, No Cooking Veg Indian, Indian Party, Cocktail Party, Quick Snacks / Quick Starters, Low Carb Diet] | 6Makes 6 servings | Indian | Cucumber snack, a scrumptious, hassle-free, no-cooking snack, which can be whipped up any time of the day. I have used low-fat paneer and curds to reduce the calories without compromising the taste. Adding dill leaves and green chilli paste perks up the flavour while cucumber makes it rich in fibre and paneer and curds add to the calcium and protein content. | [Peel and cut each cucumber vertically into 2 and then cut each into 3 equal parts., Scoop out the centres of each piece using a scooper. Keep aside., Stuff each cucumber piece with 1 tsp of the prepared stuffing., Serve immediately.] | [Energy, 10 cal, Protein, 1 g, Carbohydrates, 1.5 g, Fiber, 0.1 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 13.8 mg] | cucumber-snack-1430r |
| rcp1884 | Cucumber, Apple and Tomato Salad | NA | Veg | [chopped cucumber, chopped apple, chopped tomatoes, chopped green chillies, vinegar, castor sugar powdered sugar, salt] | 15 mins | 0 mins | [Quick Indian Salads, Toss & Mix Salads (No cooking), No Cooking Veg Indian] | 4Makes 4 servings | Indian | Reboot your day with this refreshing Cucumber, Apple and Tomato Salad. This salad offers a vibrant mix of flavours, colours and textures, thanks to the contrasting nature of the fruits and veggies used in it. A dash of vinegar adds more tang to this recipe, while sugar balances the flavour beautifully. This is one salad that will be loved by people of all age-groups, and is so tasty that you can even wrap it into a roti to make a meal! This salad can be had as an accompaniment with any Cuisine . | [Combine all the ingredients in a deep bowl and mix well., Refrigerate for atleast 30 minutes and serve chilled.] | [Energy, 27 cal, Protein, 0.5 g, Carbohydrates, 5.6 g, Fiber, 2 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 12.2 mg] | cucumber-apple-and-tomato-salad-1884r |
| rcp1354 | Cucumber, Capsicum and Celery Salad | NA | NA | [cucumber cubes, capsicum cubes, chopped celery (ajmoda), watermelon (tarbuj) cubes, pineapple cubes, low fat curds (dahi), chopped basil, mustard (rai / sarson) powder, powdered sugar, salt] | 15 mins | 0 mins | [Light Salads, Toss & Mix Salads (No cooking), Low Calorie Indian Salad, Refrigerator, Mixer, Antioxidant Rich Indian, Quick Healthy Indian Salads] | 4Makes 4 servings | Indian | cucumber, capsicum and celery salad recipe | Indian celery cucumber fruit salad | healthy fruit and vegetable salad in basil dressing | with 20 amazing images. cucumber, capsicum and celery salad is a healthy Indian fruit and vegetable salad in basil dressing. Learn to make cucumber, capsicum and celery salad. cucumber, capsicum and celery salad, is a delightful combination of fresh vegetables, fruits and curds which makes this salad hard to resist. The low-fat curd dressing for Indian celery cucumber fruit salad is delicately flavoured with basil and mustard powder. The fruits, vegetables and low-fat curds have few calories, but contains a lot of fibre. Wholesome salads like cucumber, capsicum and celery salad should be had before a meal as they are filling, to avoid overeating during the other courses that follow. Tips for cucumber, capsicum and celery salad: 1. Cover salad with a cling wrap and put in the fridge till you want to serve. 2. Add curd basil dressing just before serving the salad. Enjoy cucumber, capsicum and celery salad recipe | Indian celery cucumber fruit salad | healthy fruit and vegetable salad in basil dressing | with step by step photos. | [To make cucumber, capsicum and celery salad, combine all ingredients in a deep bowl, add the dressing and toss well., Serve immediately.] | [Energy, 36 cal, Protein, 1.7 g, Carbohydrates, 6.8 g, Fiber, 2.9 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 34 mg] | cucumber-capsicum-and-celery-salad-1354r |
| rcp22547 | Cucumber, Tomato and Noodle Salad in Peanut Dressing | NA | NA | [peanut butter, coconut milk, sugar, tabasco sauce, crushed black pepper (kalimirch), salt, wonton wrapper, oil, boiled noodles, iceberg lettuce, cucumber, tomatoes] | 10 mins | 5 mins | [Indian Salads with dressing, Wholesome Salads (Salads that make a meal)] | 2Makes 2 servings | Indian | An interesting, ethnic recipe, the peanut and coconut flavours in this combine to give it a pucca oriental touch! wonton wrappers are not easily available in the market. So samosa pattis can be used instead. | [Combine the peanut butter, coconut milk and sugar together in a small pan and heat over a low flame till smooth while stirring continuously., Remove from the flame, add the tabasco sauce, pepper and salt and mix well. Keep aside to cool., Cut the wanton wrappers into small triangles and keep aside., Heat the oil in a kadhai and deep-fry the wanton wrapper triangles till golden brown. Drain on absorbent paper and keep aside., Arrange the iceberg lettuce leaves on serving a plate and drizzle the peanut dressing on it., Arrange the noodles, cucumber and tomato slices over it., Top with wanton triangles and serve immediately.] | [Not Given] | cucumber-tomato-and-noodle-salad-in-peanut-dressing-22547r |
| rcp5546 | Cumin Seeds Cracker, Jeera Biscuit | Snacks | NA | [whole wheat flour (gehun ka atta), cornflour, maize flour (makai ka atta), low-fat milk, quick cooking rolled oats, cumin seeds (jeera), low fat curds (dahi), oil, salt, whole wheat flour (gehun ka atta), oil] | 10 mins | 0 mins | [Low Calorie Indian Snacks, Jain Snacks, Baked Snacks, Evening Tea Snacks, eggless Biscuits, Savoury Baked, Easy Baked] | 20Makes 20 crackers | Jain | crunchy cumin seed cracker recipe | healthy Indian cracker | jeera biscuit | with 25 amazing images. crunchy cumin seed cracker recipe | healthy Indian cracker | jeera biscuit is a healthy evening time snack. Learn how to make healthy Indian cracker. To make cumin seeds cracker, combine all the ingredients in a bowl, mix well and knead into a firm dough using enough water. Divide the dough into 2 equal portions. Roll a portion into 20 cm (7.8 inches) circle in diameter, using a little whole wheat flour. Prick with the help of a fork and trim the edges from 4 sides to form a square. Cut them into 9 squares of 50 mm. (2") using a pizza cutter or a sharp knife. Repeat steps 3 to 5 to make more squares. Using the dough that was trimmed at step 4 and the edges of the rolled dough after cutting into 9 pieces at step 5, you can make 4 to 6 more crackers. Place them on a greased baking tray and bake in a pre-heated oven for 30 minutes at 160°c (320°f) or until lightly brown and crisp. Cool completely and serve or store in an air-tight container. These crispy, healthy munchies are made with oats, maize flour and whole-wheat flour instead of refined maida which can lead to inflammation in the body. Moreover, these are devoid of sugar. So these sugar free jeera biscuits are a wise pick over store bought sugar laden biscuits. Wheat flour and oats are 2 fibre rich ingredients which are the highlight of this healthy Indian cracker. Though we have used small quantities of cornflour to make these crackers, this nutritious version of crackers with 37 calories and 1.2 g of protein can be enjoyed by heart patients, weight-watchers and diabetics in a restricted portion size. Crunchy cumin seed cracker is great to keep in your handbag so that you are prepared when hunger strikes. You can also serve them as a substitute for fried nacho chips along with Mexican salsa. Tips for cumin seed crackers. 1. Store in an air-tight container upto 7 days. 2. The crackers will appear a little soft when hot, but will get crisp once they cool down to room temperature. 3. Use the edges cut out from the dough to roll into a dough and then make some crackers from it. Enjoy crunchy cumin seed cracker recipe | healthy Indian cracker | jeera biscuit | with step by step photos. | [To make cumin seeds cracker, combine all the ingredients in a bowl, mix well and knead into a firm dough using enough water., Divide the dough into 2 equal portions., Roll a portion into 20 cm (7. 8 inches) circle in diameter, using a little whole wheat flour., Prick with the help of a fork and trim the edges from 4 sides to form a square., Cut them into 9 squares of 50 mm. (2") using a pizza cutter or a sharp knife., Repeat steps 3 to 5 to make more squares., Using the dough that was trimmed at step 4 and the edges of the rolled dough after cutting into 9 pieces at step 5, you can make 4 to 6 more crackers., Place them on a greased baking tray and bake in a pre-heated oven for 30 minutes at 160°c (320°f) or until lightly brown and crisp., Cool the cumin seeds cracker completely and serve or store in an air-tight container.] | [Energy, 33 cal, Protein, 0.9 g, Carbohydrates, 5 g, Fiber, 0.8 g, Fat, 1.2 g, Cholesterol, 0 mg, Sodium, 1.7 mg] | cumin-seeds-cracker-jeera-biscuit-5546r |
| rcp41072 | Curd and Goat Cheese Dressing | NA | Veg | [curds (dahi), crumbled goat cheese, white wine vinegar, olive oil, powdered sugar, salt, chopped dill leaves, chopped fresh chives] | 5 mins | 0 mins | [Indian Salad Dressings, No Cooking Veg Indian] | Makes 0.50 cup (7 tbsp ) | Indian | Goat cheese has a pristine white colour and a unique tart flavour, which make it a wonderful addition to salad dressings. Crumbled goat cheese combines beautifully with curd and white wine vinegar to make a flavourful and luscious dressing, which gets even better with the addition of chives and dill leaves. The Curd and Goat Cheese Dressing stays good in the fridge for two days, if stored in an airtight glass jar. | [Combine the goat cheese, curds, white wine vinegar, olive oil, sugar, salt and 1 tbsp of water in a deep bowl and whisk till smooth., Add the dill leaves and chives and mix well., Use as required.] | [Not Given] | curd-and-goat-cheese-dressing-41072r |
| rcp41747 | Curd Brown Rice | NA | NA | [curds (dahi), cooked brown rice, chopped coriander (dhania), salt, oil, mustard seeds ( rai / sarson), urad dal (split black lentils), asafoetida (hing), curry leaves (kadi patta)] | 20 mins | 1 mins | [South Indian Rice, Traditional Indian Rice Recipes, Quick South Indian, Maharashtrian Rice Recipes, Non-stick Pan, Acidity Khichdi and Rice] | 5Makes 5 servings | Maharashtrian | Curd is probiotic and said to calm the stomach acids. We have made the classic South Indian curd rice using brown rice instead of white rice, as it is better for those suffering from acidity. A tempering of mustard seeds and urad dal adds flavour and crunch to the curd rice, making it a soothing but tasty dish. You can comfortably enjoy small portions of the Curd Brown Rice occasionally if curd suits you. Try other stomach-friendly recipes like Kaddu ka Bharta and Hariyali Dal . | [Put the rice in a deep bowl and mash it using a masher., Add the curds, coriander, salt and ¼ cup of water and mix very well. Keep aside., Heat the oil in a small non-stick pan, add the mustard seeds and urad dal and sauté on a medium flame for a few seconds., Add the curry leaves and asafoetida and sauté on a medium flame for a few seconds., Pour the tempering over the curd-rice mixture and mix well., Serve immediately.] | [Energy, 143 cal, Protein, 3.7 g, Carbohydrates, 20.2 g, Fiber, 0.9 g, Fat, 4.2 g, Cholesterol, 6.4 mg, Sodium, 9.5 mg] | curd-brown-rice-41747r |
| rcp3070 | Curd Rice for Babies and Toddlers | NA | NA | [chopped coriander (dhania), curd (dahi), rice (chawal), ghee, cumin seeds (jeera), asafoetida (hing)] | 5 mins | 13 mins | [Course, Comfort Foods, Non-stick Pan, Senior Citizen Easy to Swallow] | Makes 0.5 cup | NA | Curd Rice for Babies and Toddlers | Curd Rice for Babies | Curd Rice for Kids | Toddler Curd Rice Recipe | with 16 amazing images. This mildly-flavoured combination of rice with coriander and curds in the form of Curd Rice for Babies and Toddlers introduces your child to more ingredients and flavours. The rice in the Curd Rice for Infants and Toddlers is cooked till mushy, to make it baby-friendly. For very young children, you can blend it coarsely in the mixer to make it smoother, but once your child is 1 year and above, you should stop blending it, so that the child gets used to chewing. Curds made from cow’s milk is suggested in by most pediatricians as it is more easily digestible by kids. However it is best to consult your pediatrician, for the use of curd made from cow’s milk or buffalo’s milk. Also salt has not been added in this recipe of Curd Rice for Kids. If your baby is below 1 year, try and avoid adding salt and if you have a toddler, add only small quantity of salt. Again consult your pediatrician for usage of salt too. Your child will surely enjoy having this Curd Rice for Babies and Toddlers for lunch on a hot summer’s day. Aside from Curd Rice check out our collection of recipes for Babies and Toddlers . Enjoy how to make Curd Rice for Babies and Toddlers recipe with detailed step by step photos and video below. | [To make curd rice for babies and toddlers, heat the ghee in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the asafoetida and rice and sauté on a medium flame for a minute., Add approx. 1 cup of water and mix well. Cover it with a lid and cook on a medium flame for 10 to 12 minutes or till the rice is overdone, all the water has been evaporated and it can be easily mashed, while stirring occasionally., Cool the rice slghtly, add the curds and coriander and coarsely blend it in a mixer., Serve the curd rice for babies and toddlersimmediately., After 10 months of age, the blending of recipe at step 4 can be avoided completely.] | [Energy, 179 cal, Protein, 4.4 g, Carbohydrates, 23.5 g, Fiber, 0.2 g, Fat, 6 g, Cholesterol, 9.6 mg, Sodium, 15 mg] | curd-rice-for-babies-and-toddlers-3070r |
| rcp32893 | Curd Rice, South Indian Curd Rice Recipe | Lunch | Veg | [curd (dahi), cooked rice (chawal), oil, mustard seeds ( rai / sarson), urad dal (split black lentils), curry leaves (kadi patta), chopped green chillies, chopped coriander (dhania), salt] | 15 mins | 1 mins | [South Indian Rice, Tamil Nadu Food, One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba, Quick South Indian, Maharashtrian Rice Recipes, Indian Party] | 4Makes 4 servings (4 serving ) | Maharashtrian | curd rice recipe | South Indian curd rice | dahi chawal | thayir sadam | with 20 amazing images. Just like khichdi is to Gujarati, rajma chawal is to Punjabi, the curd rice is to South-Indians. Curd rice is also known as thayir saddam, dahi chawal and daddojanam. A very simple dish made using the most basic ingredients, curd and rice with an authentic South-Indian tempering does not take more than 15 minutes to cook. In South India, the Kheer and mithai are served at the start of a meal. It is the Curd Rice that comes at the end, as a flavourful and soothing finish to a traditional spread. At the same time, South Indian curd rice is also a comforting one-dish meal that is satiating and refreshing, with its cool flavour and homely aroma. Many people consider South Indian curd rice to be the best dish to carry along to school, work or travel. To make Curd Rice, South Indian Curd Rice Recipe, Dahi Chawal, combine the cooked rice and 2 tbsp of water in a deep bowl and mash it lightly using a potato masher. Add the curds and salt, mix well and keep aside. Heat the oil in a small broad non-stick pan add the mustard seeds and urad dal and sauté on a medium flame for 30 seconds. Add green chillies and curry leaves. Add the tempering to the prepared curd-rice mixture and mix well. Add the coriander and mix well. Serve the curd rice immediately or refrigerate for 1 hour and serve chilled. If you have leftover rice, its a bingo as this recipe would be made in a jiffy. Easy to make, this wholesome thayir sadam is made by mixing rice with curds and tempering it with mustard and green chillies. Allow the rice to cool slightly before adding the curds, to avoid the curds from splitting. Plain dahi chawal can be had accompanied with Lemon Pickle or Mango Pickle. Curd rice is had for lunch by South Indians. Enjoy curd rice recipe | South Indian curd rice | dahi chawal | thayir sadam | with detailed step by step photos and video below. | [To, make curd rice, combine the rice and 2 tbsp of water in a deep bowl and mash it lightly using a potato masher., Add the curds and salt, mix well and keep aside., Heat the oil in a small broad non-stick pan add the mustard seeds and urad dal and sauté on a medium flame for 30 seconds., Add green chillies and curry leaves and sauté on a medium flame for 30 seconds., Add the tempering to the prepared curd-rice mixture and mix well., Add the coriander and mix well., Serve the curd rice immediately or refrigerate for 1 hour and serve chilled.] | [Energy, 376 cal, Protein, 8.5 g, Carbohydrates, 36.9 g, Fiber, 1.8 g, Fat, 18.7 g, Cholesterol, 20 mg, Sodium, 28 mg] | curd-rice-south-indian-curd-rice-recipe-32893r |
| rcp1454 | Curd Shorba | NA | NA | [curds (dahi), besan (bengal gram flour), milk, oil, cumin seeds (jeera), chopped onions, chopped green chillies, grated ginger (adrak), turmeric powder (haldi), salt, sugar, chopped cucumber, chopped coriander (dhania)] | 10 mins | 5 mins | [Punjabi Shorbas | Punjabi Soups, Thick / Creamy Indian Soups, Jhat-Pat Soup, Indian Party, Non-stick Pan, Easy, Simple Indian Soup] | 4Makes 4 servings (4serving ) | Punjabi | A novel, all-indian soup, curd shorba is nothing but wholesome kadhi transformed into a light and refreshing soup. It has a very comforting flavour and texture, and can surely soothe you on a day when you are tired and yearning for something warm. | [Combine the curds, besan and milk in a deep bowl and whisk well till no lumps remain. Keep aside., Heat the oil in a deep non-stick pan and add the cumin seeds., When the seeds crackle, add the onions, green chillies and ginger and sauté on a medium flame for 1 to 2 minutes., Add the curds–besan–milk mixture, turmeric powder, salt, sugar, cucumber and coriander, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously., Serve hot.] | [Energy, 292 cal, Protein, 8.3 g, Carbohydrates, 14.7 g, Fiber, 1.3 g, Fat, 18.4 g, Cholesterol, 26 mg, Sodium, 37.6 mg] | curd-shorba-1454r |
| rcp1345 | Curd Shorba ( Low Calorie Healthy Cooking) | NA | NA | [low fat curds (dahi), turmeric powder (haldi), besan (bengal gram flour), low fat butter, cumin seeds (jeera), chopped green chillies, grated ginger (adrak), chopped onions, low fat milk, chopped cucumber, chopped tomatoes, salt, coriander (dhania)] | 10 mins | 6 mins | [South Indian Curries / Sabzis, Thick / Creamy Indian Soups, Saute, Indian Party, Deep Pan, Healthy Thick Creamy Soups, Healthy Low Calorie Soups] | 4Makes 4 servings | South Indian | curd shorba recipe | Indian dahi shorba | yogurt soup | Punjabi dahi ka shorba | with 29 amazing images. yogurt shorba is a North Indian curry recipe. It has a tangy taste acquired from curd with aromatic and flavorsome spices. Learn how to make curd shorba recipe | Indian dahi shorba | yogurt soup | Punjabi dahi ka shorba | A novel, all-Indian soup, curd shorba is nothing but wholesome kadhi transformed into a light and refreshing soup. It has a very comforting flavour and texture, and can surely soothe you on a day when you are tired and yearning for something warm. Punjabi dahi ka shorba recipe is made with hung curd, gram flour, turmeric, red chili, mustard and cumin seeds, and curry leave to keep the calorie content less than 100. The high protein and calcium content of this shorba is a good way to build strong bones too. Serve this Indian dahi shorba with chapattis or rice. Tips to make curd shorba: 1. Make sure to lower the flame before adding milk, otherwise the shorba might curdle. 2. Curd shorba is best served hot with roti or rice of your choice. 3. Instead of chopped green chillies, you can add chilli paste. Enjoy curd shorba recipe | Indian dahi shorba | yogurt soup | Punjabi dahi ka shorba | with detailed step by step photos. | [To make curd shorba, combine the curds, turmeric powder and besan in a deep bowl and mix well till no lumps remain. Keep aside., Heat the oil in a deep non-stick pan and add the cumin seeds., When the seeds crackle, add the green chillies and ginger and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 1 minute., Add the curds-besan mixture, milk and ½ cup of water, mix well and cook on a slow flame for 2 to 3 minutes, while stirring occasionally., Add the cucumber, tomatoes and salt, mix well and cook on a slow flame for another minute, while stirring occasionally., Serve the curd shorba immediately garnished with a sprig of coriander.] | [Energy, 218 cal, Protein, 8.2 g, Carbohydrates, 12.9 g, Fiber, 1.3 g, Fat, 11.3 g, Cholesterol, 27.8 mg, Sodium, 54.4 mg] | curd-shorba---low-calorie-healthy-cooking-1345r |
| rcp42195 | Curd Upma, Breakfast Recipe | BreakFast | NA | [curd (dahi), semolina (rava / sooji), green chilli paste, salt, oil, mustard seeds ( rai / sarson), urad dal (split black lentils), curry leaves (kadi patta), chopped onions, chopped coriander (dhania)] | 10 mins | 9 mins | [South Indian Breakfast, Quick breakfast, Breakfast Upma, Poha, Non-stick Pan, 5 Ingredients Breakfast] | 4Makes 4 servings | South Indian | curd upma recipe | curd rava upma | breakfast recipe | thayir upma | with step by step images. curd upma is one of the most famous South Indian dish even today. Learn how to make curd rava upma. Thayir upma, in fact, used to be one of the traditional secrets of cooking upma in Tamil Nadu, and many grandmas used to add a cup of buttermilk or a little curds to the upma, claiming that it would taste better and also digest more easily. To make curd upma, combine the curds, green chilli paste, salt and 2½ cups of water in a deep bowl, whisk well and keep aside. Heat the oil in a deep non-stick pan, add the mustard seeds and sauté on a medium flame for 30 seconds. Add the urad dal and curry leaves and sauté on a medium flame for 30 seconds. Add the onions and sauté on a medium flame for 1 minute. Add the rava and sauté on a medium flame for 3 to 4 minutes. Add the curd-water mixture and coriander, mix well, cover with a lid and cook on a medium flame for 3 minutes, while stirring occasionally. Serve immediately. Upma made with semolina is one of the most famous breakfast dishes in India. We have another traditional recipe, curd rava upma, made slightly different by cooking the roasted rava in a mixture of curds and water instead of just water. This gives a nice consistency and pleasant, rustic tang to the upma. Tips for curd upma. 1. Saute the rava on a medium flame only. Sauteing on high flame might lead to quick browning and burning. 2. After adding the curd-water mixture, remember to stir it continuously to avoid lump formation. Serve the curd rava upma hot and fresh with chutney and pickle or traditional Gun powder! You can also try other breakfast recipes like the Methi Thalipeeth or Palak Chola Dal Idli. Enjoy curd upma recipe | curd rava upma | breakfast recipe | thayir upma | with step by step photos below. | [Combine the curds, green chilli paste, salt and 2½ cups of water in a deep bowl, whisk well and keep aside., Heat the oil in a deep non-stick pan, add the mustard seeds and sauté on a medium flame for 30 seconds., Add the urad dal and curry leaves and sauté on a medium flame for 30 seconds., Add the onions and sauté on a medium flame for 1 minute., Add the rava and sauté on a medium flame for 3 to 4 minutes., Add the curd-water mixture and coriander, mix well cover with a lid and cook on a medium flame for 3 minutes, while stirring occasionally., Serve immediately.] | [Energy, 229 cal, Protein, 5.1 g, Carbohydrates, 29.7 g, Fiber, 0.3 g, Fat, 9.4 g, Cholesterol, 4 mg, Sodium, 13.8 mg] | curd-upma-breakfast-recipe-42195r |
| rcp41120 | Curd with Honey and Cocoa Powder, Weight Loss Snack | NA | Veg | [curd (dahi), cocoa powder, organic honey] | 2 mins | 0 mins | [No Cooking Veg Indian, Quick Healthy Recipes, Home Remedies, Calcium Rich Indian Recipes, Indian Healthy Veg Snack, Gluten Free Veg Indian, High Protein Indian recipes] | 1Makes 1 cup (14 tbsp ) | Indian | curd with honey and cocoa powder | chocolate Greek yoghurt with zero sugar | healthy curd cocoa powder snack for athletes | with 10 amazing images. curd with honey and cocoa powder is a healthy snack which is quick and easy to make. Learn how to make Greek yoghurt with cocoa powder and honey. Do away with the notion that low-fat is always better than full-fat! The fact is that full-fat curd, made by fermenting milk, is far healthier than low-fat curd. It has an ample dose of good protein, which is especially good for vegetarians. Add to this calcium, magnesium, potassium, vitamins B2 and B12, and you get nothing short of a treasure-trove of nutrients. With a dash of unsweetened cocoa powder and organic honey, chilled full-fat curds transform into a super-duper snack. Honey, which is always better than sugar, gives the curds a very pleasant sweetness. We suggest you have a complete cup of Greek yoghurt or yoghurt with cocoa powder from which you can get 9.6 grams of protein . This is awesome for vegetarians who want to increase their protein intake. Carbs will be 17.6 grams and healthy fat of 14.4 grams. So enjoy this as a healthy snack in the evening or even carry this to work. Apart from being an excellent food for athletes, Greek yoghurt with cocoa powder and honey is also an apt snack for weight loss, as it keeps you full with good fats instead of bad fats like in French Fries! Indulge in a treat that is so tasty that you almost forget it is so good for you! Other good dips and snacks to have are Homemade Peanut Butter, Broccoli-and Bajra Snack, Flax Seeds with Curd and Honey and Homemade Almond Butter. Enjoy curd with honey and cocoa powder | chocolate Greek yoghurt with zero sugar | healthy curd cocoa powder snack for athletes | with step by step photos. | [To make curd with honey and cocoa powder, combine the full fat curds or greek yoghurt, unsweetened cocoa powder and honey ( optional) in a deep bowl and whisk well., Serve curd with honey and cocoa powder immediately.] | [Energy, 15 cal, Protein, 0.6 g, Carbohydrates, 1.1 g, Fiber, 0 g, Fat, 0.9 g, Cholesterol, 2.3 mg, Sodium, 2.8 mg] | curd-with-honey-and-cocoa-powder-weight-loss-snack-41120r |
| rcp2196 | Curried Beans | NA | NA | [baked beans, oil, sliced onions, garlic (lehsun) paste, curry powder, chilli powder, tomato ketchup, salt, bread bread toast] | 5 mins | 5 mins | [Mexican Main Dish, Semi-Dry Sabzis, Subzis with Beans or Sprouts] | 4Makes 4 servings | Mexican | Everybody loves baked beans. It goes well with bread, buns, pastas, and whatever not. Now, let us make the baked beans a bit more special by perking it up with onions, garlic paste, curry powder, etc. The resulting Curried Beans is much more exciting to the palate, and can be served with bread toast to make a satiating snack or even a quick meal! | [Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes., Add the garlic paste, curry powder and chilli powder and sauté on a medium flame for a few more seconds., Add the baked beans, tomato ketchup and salt, mix well and cook on a medium flame for another1 to 2 minutes., Serve hot with bread toasts.] | [Energy, 154 cal, Protein, 7.5 g, Carbohydrates, 29.4 g, Fiber, 8.7 g, Fat, 3 g, Cholesterol, 0 mg, Vitamin A, 56.9 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 4.3 mg, Folic Acid, 27.3 mcg, Calcium, 59.8 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 616.2 mg, Potassium, 345.5 mg, Zinc, 1.6 mg] | curried-beans-2196r |
| rcp7565 | Curried Beans Pasta | NA | Veg | [cooked whole wheat penne, soaked and boiled rajma, butter, black peppercorns (kalimirch), bayleaf (tejpatta), chopped garlic (lehsun), chopped onions, chopped tomatoes, tomato ketchup, fresh cream, salt] | 20 mins | 15 mins | [Italian Veg Pasta, Easy Indian Veg, Pastas, Red Sauce Pasta, Kids After School, Kids High Energy Indian Foods, Easy, Simple Indian style pasta] | 2Makes 2 servings | Indian | Rich in vitamin a, protein and fibre pasta is always a hit with children, and they will enjoy this tempting curried beans concoction. | [Heat the butter in a broad non-stick pan, add the peppercorns, bayleaf and garlic and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent., Add the tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while mashing with the back of the spoon., Add the rajma, mix well and cook on a medium flame for 1 minute, while stirring continuously., Add the tomato ketchup, mix well and cook on a medium flame for 1 minute, while stirring continuously., Add the cream, mix well and cook on a medium flame for 1 minute., Add the salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the penne, mix well and cook on a medium flame for 2 more minutes, while stirring occasionally., Remove and discard the bayleaf and peppercorns., Serve hot.] | [Energy, 107 kcal, Protein, 2.7 gm, Carbohydrates, 13.2 gm, Fat, 4.8 gm, Fibre, 1.1 gm, Vitamin A, 284.7 mcg] | curried-beans-pasta-7565r |
| rcp800 | Curried Carrot Soup | NA | Veg | [curry powder, carrot, chopped onions, chopped potatoes, butter, chopped onions, milk, salt] | 10 mins | 15 mins | [Thick / Creamy Indian Soups, Non-stick Pan, Quick Vegetarian Soups] | 4Makes 4 servings | Indian | A wholesome and filling soup that features a puree of carrot, potatoes and onions flavoured with curry powder. While milk imparts richness to this soup, chopped onions sauteed in butter imparts a welcome crunch. The curried carrot soup is quite pleasing to the palate and sumptuous too. | [Combine the carrot, onions, potatoes and 3 cups of water in a deep pan and cook on a medium flame for atleast 10 minutes or till the vegetables are cooked., Allow the vegetables to cool and blend in a mixer to a smooth purée. Keep aside., Heat the butter in a deep pan, add the onions and sauté on a medium flame for 1 minute., Add the curry powder, carrot purée, milk and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally., Serve hot.] | [Energy, 131 cal, Protein, 2.9 g, Carbohydrates, 16.7 g, Fiber, 3.3 g, Fat, 5 g, Cholesterol, 0 mg, Vitamin A, 1352.4 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.8 mg, Vitamin C, 9 mg, Folic Acid, 17.1 mcg, Calcium, 143.1 mg, Iron, 1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 57.9 mg, Potassium, 192.7 mg, Zinc, 0.5 mg] | curried-carrot-soup-800r |
| rcp2543 | Curried Corn Open Roll | Snacks | NA | [curry powder, boiled sweet corn kernels (makai ke dane), butter, chopped onions, chopped tomatoes, chopped green chillies, milk, salt, chopped onions, chopped green chillies, chopped ginger (adrak), hot dog rolls, melted butter, cheese slices] | 15 mins | 5 mins | [Comfort Foods, Sandwich Recipes, Baked Snacks, Baked, Oven, Comfort Food Sandwiches, Burgers] | 4Makes 4 open rolls | NA | An innovative filling of curried sweet corn bound together by milk thickened with bread, adds immense value to simple hot dog rolls. Baked with a topping of cheese, the Curried Corn Open Roll is a visual treat, perfect to be served at garden parties. It is interesting to note that the bread scooped out from the middle of the hot dog rolls is being used to thicken the corn filling, thereby imparting a wonderful texture to it and also avoiding wastage! | [Scoop out the centre of each hot dog roll and keep the scooped bread aside., Heat the butter in a broad non-stick pan, add the onions and the prepared paste and sauté on a medium flame for 1 to 2 minutes., Add the tomatoes, green chillies and curry powder, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the sweet corn, milk, salt and ¼ cup of scooped bread, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Divide the filling into 4 equal portions and keep aside., Brush each scooped hot dog roll halve with melted butter, place them on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 5 minutes., Stuff a portion of the curried corn filling into each baked hot dog roll halve and top it with a few pieces of cheese over it., Place the stuffed hot dog roll halves on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for another 10 minutes., Serve immediately., Blend the remaining scopped bread in a mixer to make fresh bread crumbs. Store refrigerated in an air-tight container and use as required.] | [Energy, 248 cal, Protein, 7 g, Carbohydrates, 29.7 g, Fiber, 1.4 g, Fat, 11.4 g, Cholesterol, 27 mg, Sodium, 193.8 mg] | curried-corn-open-roll-2543r |
| rcp22698 | Curried Paneer Pâte | Snacks | NA | [grated paneer (cottage cheese), oil, chopped spring onions whites, chopped celery, curry powder, turmeric powder (haldi), salt, mayonnaise, freshly ground black pepper (kalimirch), lavash, bread sticks] | 10 mins | 3 mins | [Indian Snacks for Entertaining, Paneer Based Snacks, Cocktail Party, Fondue Party, Quick Indian Dips, Gravies & Sauces] | Makes 0.5 cup (7 tbsp ) | Indian | In Continental cuisine, a pâté is a spreadable paste made of varied ingredients such as cooked meat or vegetables and herbs. It is served as a spread along with breads, or sometimes even baked along with them to form a flavourful crust. Here is a Curried Paneer Paté made of sautéed spring onions and celery, perked up with curry powder, and mashed along with grated cottage cheese. It goes great with warm lavash or bread sticks. | [Heat the oil in a deep non-stick pan, add the spring onion whites and celery and sauté on a medium flame for 2 minutes., Add the curry powder, turmeric powder and salt, mix well and cook on a medium flame for 30 seconds., Remove from the flame, add the paneer, mayonnaise and pepper powder and mash it well with the back of a spoon., Serve hot with lavash and bread sticks.] | [Energy, 56 cal, Protein, 1.5 g, Carbohydrates, 1.9 g, Fiber, 0.1 g, Fat, 4.9 g, Cholesterol, 0 mg, Vitamin A, 67.8 mcg, Vitamin B1, -0.1 mg, Vitamin B2, -0.1 mg, Vitamin B3, -0.1 mg, Vitamin C, 1.3 mg, Folic Acid, 0.4 mcg, Calcium, 56.3 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 19.9 mg, Potassium, 5.4 mg, Zinc, 0 mg] | curried-paneer-pâte-22698r |
| rcp380 | Curried Pasta And Bean Salad ( Soups and Salads Recipe ) | NA | NA | [readymade mayonnaise, fresh cream, salt, curry powder, cooked shell pasta, soaked and cooked rajma, finely chopped garlic, finely chopped dill leaves, freshly ground black pepper, fried bread croutons, chopped parsley, sprig of dill leaf] | 20 mins | 0 mins | [Italian Salads, Indian Salads with dressing, Quick Indian Salads, Pasta Salad] | 2Makes 2 servings | Indian | This recipe serves an italian staple with an indian flavour. Mayonnaise is blended with curry powder bringing in a refreshing twist to the taste of the pasta. Boiled beans and croutons create different textures, while garlic and dill leaves break the monotony of the curry flavoring. This pasta tastes wonderful when served chilled. Remember to toss in the crunchy croutons last. You will love the creamy, curried new taste! | [Combine the shell pasta, rajma, garlic, dill leaves, black pepper powder and mix well., Add the prepared dressing and toss gently., Refrigerate for atleast 1 hour., Just before serving, add the bread croutons and toss well., Serve immediately garnished with parsley and a sprig of dill leaf.] | [Energy, 456 cal, Protein, 6.3 g, Carbohydrates, 43.6 g, Fiber, 0.9 g, Fat, 30.4 g, Cholesterol, 0 mg, Sodium, 282.7 mg] | curried-pasta-and-bean-salad--soups-and-salads-recipe--380r |
| rcp3984 | Custard Apple Ice Cream | NA | NA | [milk, milk powder, fresh cream, powdered sugar, vanilla essence, custard apple (sitaphal) pulp] | 15 mins | 0 mins | [Fruit Based Indian Desserts, Indian Ice Creams, Desserts for Entertaining, Gluten Free Indian Desserts] | 4Makes 4 servings | Indian | When you eat custard apple right out of the fridge, it does sometimes feel like ice-cream, doesn’t it? Imagine making a proper ice-cream out of it! Really, this Custard Apple Ice-Cream is a must-try when the fruit is in season. With the intoxicating sweetness and rich aroma of custard apple, this ice-cream is really wow! A combination of milk, cream and milk powder given this heavenly ice-cream the perfect creaminess too. Fruit Based Desserts are always a refreshing sweet treat. | [Combine all the ingredients except the custard apple pulp and mix well till the sugar dissolves. Add the custard apple pulp and mix well., Pour into a shallow container. Cover and freeze till it is semi-set., Divide the mixture into 2 batches and churn in a blender till the ice crystals break and the ice-cream is smooth and creamy., Transfer both the batches into the shallow container. Cover and freeze till firm., Scoop and serve.] | [Energy, 445 cal, Protein, 13 g, Carbohydrates, 44 g, Fiber, 3.7 g, Fat, 21.9 g, Cholesterol, 16 mg, Sodium, 27.7 mg] | custard-apple-ice-cream-3984r |
| rcp41852 | Custard Apple Infused Coconut Water | NA | NA | [custard apple (sitaphal), tender coconut water] | 5 mins | 0 mins | [Low Cal Beverages, Healthy Indian Drinks and Juices, Detox Water, Fruit Infused Water, Detox Water with Coconut Water and Fruits, Antioxidant Drinks] | 1Makes 1 servings | Indian | Custard apple infused coconut water has the perfect amount of sweetness for all the people who have a sweet tooth. The flavours of custard apple and coconut blend together to add a unique sweetness to the drink which is sure to make your day more exciting! Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the custard apple in the pitcher along with coconut water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The custard apple can be discarded or more coconut water can be added to make more detox water. Do not use the custard apple for more than twice. You can also try other Fruit Infused Water recipes from our collection like the Pineapple Celery Infused Coconut Water or Apple Carrot Ginger Honey Infused Water . | [Put the custard apple in the infusing tube and close the lid., Fill the bottle with coconut water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 3 to 4 hours., Since the custard apple has to be infused in coconut water, there is no need to deseed it. Instead just scoop out the custard apple pulp with the seeds using a spoon.] | [Not Given] | custard-apple-infused-coconut-water-41852r |
| rcp5593 | Custard Fruit Tarts | NA | NA | [low fat butter, castor sugar, plain flour (maida), baking powder, custard powder, low-fat milk, plain flour (maida), low fat milk, custard powder, sugar, vanilla essence, chopped mixed fruits] | 15 mins | 10 mins | [Custard, Baked, Children's Day, Iftar Recipes for Ramadan / Ramzan, Iftar Sweets, Desserts for Ramadan] | 8Makes 8 tarts | NA | The custard fruit tarts are made with low fat butter, minimal sugar and fruits like oranges, apple and grapes to make your dessert full of fibre. The custard too makes use of low fat milk and just a tablespoon of sugar. Enjoy this low cal version of fruit tarts as an occasional sumptuous treat. | [Sieve together the flour and baking powder., Cream the low fat butter and sugar in a bowl with a wooden spoon till light and fluffy., Add the flour, custard powder and milk and mix gently to form a dough using a tablespoon of water if required., Knead the dough on a light dusted surface until smooth., Divide the dough into 8 equal portions and roll each portion into a 100 mm. (4”) round using a little plain flour., Press each round into a greased tart mould (approx. 67 mm. (2½” ) in diameter)., Prick with a fork at even distance., Place them on a baking tray and bake in a pre-heated oven at 180°f (360°f) for 15 minutes or until the tarts are golden in colour., Remove, unmould and cool. Store in an air-tight container., Mix the custard powder in ½ cup of milk and keep aside., Heat the remaining milk with the sugar and mix well., Add the custard powder mixture and vanilla essence and cook over a low flame, stirring continuously till the mixture coats the back of the spoon., Cool and divide the custard into 8 equal portions. Keep aside., Fill each tart with a portion of the custard and refrigerate until the custard is set., Just before serving, top each tart with mixed fruits and serve immediately.] | [Energy, 93 cal, Protein, 3.1 g, Carbohydrates, 18.3 g, Fiber, 0.5 g, Fat, 0.8 g, Cholesterol, 1.9 mg, Sodium, 36 mg] | custard-fruit-tarts-5593r |
| rcp36868 | Custard Sauce ( Eggless Desserts Recipe) | NA | NA | [milk, sugar, custard powder, vanilla essence] | 5 mins | 7 mins | [Basic Indian Dessert Recipes, Boiled Indian recipes, Non-stick Pan, Quick Desserts] | 1Makes 1.25 cups (18 tbsp ) | Indian | This is a very soothing sauce made of milk combined with custard powder. When boiling the mixture, you have to keep stirring continuously to avoid lumps. Custard sauce can be useful in making desserts like the crêpe georgette. | [Combine the custard powder and ½ cup of milk in a bowl and mix well to make a smooth paste., Combine the remaining milk and sugar in a deep non-stick pan and bring to boil., When the milk starts boiling, add the custard powder paste gradually and cook on a medium flame for 3 to 4 minutes, while stirring continuously and allow to cool., Remove from the flame and allow it to cool completely., Add the vanilla essence and mix well., Use as required., It is important to keep stirring the sauce continuously, so that the custard does not get lumpy or stick to the bottom of the pan.] | [Energy, 35 cal, Protein, 1 g, Carbohydrates, 3.3 g, Fiber, 0 g, Fat, 1.4 g, Cholesterol, 3.6 mg, Sodium, 4.2 mg] | custard-sauce--eggless-desserts-recipe-36868r |
| rcp2202 | Cutlets in Tomato Sauce with Spaghetti | NA | Veg | [boiled , peeled and mashed potatoes, chopped green chillies, lemon juice, cornflour, salt, oil, chopped tomatoes, sugar, tomato ketchup, chilli powder, salt, boiled spaghetti] | 10 mins | 10 mins | [Italian Starters, Indian Cutlets, Veg Cutlets, Shallow Fry Indian, Children's Day, Iftar Recipes for Ramadan / Ramzan, Italian Party, Western Party] | 4Makes 4 servings | Indian | The combination of cutlets and spaghetti makes this starter quite sumptuous, while the tomato sauce provides all the flavours you need to by-pass a separate accompaniment. Overall, the Cutlets in Tomato Sauce with Spaghetti is a winner when it comes to preparing a tasty yet different starter, which has something to offer everybody – be it the snack lover, the spaghetti freak or the diner who dwells on tangy thrills. | [Combine all the ingredients in a deep bowl and mix well., Divide the mixture into 12 equal portions and roll each portion into a cutlet., Heat a non-stick tava (griddle), grease it with oil and cook the cutlets using a little oil till they turn golden brown in colour from both the sides. Keep aside., Combine the tomatoes with ¼ cup of water in a broad non-stick pan and cook on a medium flame for 5 minutes or till the tomatoes are soft., Allow them to cool and blend in a mixer to a smooth mixture., Strain the mixture with the help of a strainer and transfer to a non-stick pan., Add the sugar, tomato ketchup, chilli powder and salt, mix well and cook on a medium flame for 1 to 2 minutes. Keep aside., Take a serving plate, put the cutlets on it, pour the sauce over it and finally put the spaghetti evenly over it and serve immediately.] | [Not Given] | cutlets-in-tomato-sauce-with-spaghetti-2202r |
| rcp41229 | Dabeli Cheese Fondue | NA | NA | [dabeli masala, cheese slices, cheese spread, milk, salt, pomegranate (anar), bread] | 5 mins | 3 mins | [Indian Dips / Sauces, High Tea Party, Cocktail Party, Non-stick Pan] | 4Makes 4 servings | Indian | Sometimes, it is nice to fuse Indian flavours with international cooking styles, to make a dish that is both exotic and exciting to the Indian palate. Here, we have created a gooey, cheesy fondue with the fantastic flavour and aroma of dabeli masala, a traditional Gujarati spice mix with strong hints of cinnamon, cloves and coriander seeds. A garnish of pomegranate fits in well with the dabeli masala – if you remember, pomegranate is an essential ingredient in the authentic roadside dabeli too! Serve the Dabeli Cheese Fondue with crispy bread for a totally awesome, outta-the-world experience. Tastes equally good with Ladi Pav Garlic Bread , Herb Bread , Toasted Triangles , Herbed Pita Strips , French Fries and Khakhra. Enjoy how to make Dabeli Cheese Fondue recipe with detailed step by step photos below. | [To make dabeli cheese fondue, combine the dabeli masala and 1 tbsp of water in a bowl and mix well. Keep aside., Combine the cheese slices, cheese spread, milk, dabeli masala and salt in a deep non-stick pan, mix well and cook on a medium flame for 2 to 3 minutes or till the cheese melts, while stirring continuously., Garnish with pomegranate and serve immediately with crispy bread.] | [Energy, 180 cal, Protein, 10.2 g, Carbohydrates, 5.3 g, Fiber, 0 g, Fat, 12.5 g, Cholesterol, 45.6 mg, Sodium, 516.8 mg] | dabeli-cheese-fondue-41229r |
| rcp33410 | Dahi Batata Puri, Mumbai Dahi Puri Chaat | Snacks | NA | [puris, boiled , peeled and chopped potatoes, teekha pudina chutney, meetha chutney, curd (dahi), chilli powder, cumin seeds (jeera) powder, black salt (sanchal), nylon sev, coriander (dhania)] | 25 mins | 0 mins | [Mumbai Street Food, Indian Snacks for Entertaining, Chaat, Evening Tea Snacks, Indian Party, High Tea Party, Kitty Party Snacks] | 4Makes 4 plates | Indian | dahi batata puri recipe | Mumbai roadstyle dahi puri | dahi puri chaat | with amazing 10 images. dahi batata puri is a famous Mumbai roadstyle dahi batata puri also known as dahi puri chaat. dahi batata puri, an arrangement of tiny, crisp puris amidst a mélange of potatoes, ragda and a topping of miscellaneous chutneys and beaten curds! a cool dahi puri chaat treat that you might prefer over regular bhel or fiery pani puri on a hot summer’s day! This road side chaat is supremely flavourful. Dahi puri recipe is a popular Mumbai Street Foods . Made from deep fried puris which are stuffed with potatoes, chutneys and then topped with curds. That's just the first part of making dahi batata puri street food. We further top it with chilli powder, cumin seed powder and then some sev to make the famous dahi puri. After a round of spicy Pani Puris, eating Mumbai road style dahi puri is the perfect way to soothe your palate. "Dahi batata puri" are a favourite with children as well as with adults who cannot handle the fiery pani puri. I show you how to make dahi puri at home as this is far healthier than having it on the street. The quality of ingredients used are of much higher quality and this recipe is not very complicated if you have deep fried puris and chutney on hand. Here we have stuffed the puri only with potatoes but you can add boiled sprouts or boondi if you wish to. Also, if you are a jain don’t be disheartened as you can make the similar recipe by swapping potatoes with ragda or boondi. What makes a dahi batata puri truly divine is obviously the humble curds which are made daily in every Indian household. The curds have to be fresh and chilled and most importantly of the right consistency i.e. neither too thick nor too thin. Save the semi puffed (half puffed) or damaged puris which cannot be used for serving pani puri to make dahi batata puri. Also, make sure to serve the dahi batata puri as soon as it is assembled or it will turn soggy. Check out our easy to prepare collection of chaat recipes which has recipes like Khasta Kachori Chaat, Aloo Chaat, Chole Tikki Chaat, Dahi Ragda Chaat and many more. Learn to make dahi batata puri recipe | Mumbai roadstyle dahi puri | dahi puri chaat | with detailed step by step photos and video below. | [To make dahi batata puri, crack a small hole in the centre of each puri and arrange 6 puris on a plate., Stuff each puri with ½ tbsp of potatoes and top with 1 tsp teekha phudina chutney, ½ tbsp of meetha chutney and 2 tbsp of curds., Sprinkle ½ tsp of chilli powder, ½ tsp of cumin seeds powder, ½ tsp of black salt and 2 tbsp of sev evenly over the puris and serve immediately garnished with 1 tsp of coriander., Repeat with the remaining ingredients to make 3 more plates of dahi batata puri., Use chilled beaten curds, for an extra-cooling effect!, Jain dahi puri: replace potatoes with ½ the recipe of ragda or 1 cup of soaked boondi, or 1 cup of boiled moong for stuffing the puris and proceed as per the recipe., Ragda puri: for 1 plate, stuff each of the 6 puris with ½ tbsp of ragda,instead of potatoes and top with 1 tsp of teekha chutney and ½ tbsp of meetha chutney., Sprinkle ¼ cup of sev and 1 tsp of dry red masala evenly over the puris and serve immediately.] | [Energy, 682 cal, Protein, 11.1 g, Carbohydrates, 44.3 g, Fiber, 4.5 g, Fat, 47.9 g, Cholesterol, 54 mg, Sodium, 147.9 mg] | dahi-batata-puri-mumbai-dahi-puri-chaat-33410r |
| rcp2800 | Dahi Bhel | Snacks | NA | [papadis , crushed, boiled potato cubes, chopped raw mangoes, boiled kabuli chana (white chick peas) boiled green peas, meetha chutney, green chutney, whisked curds (dahi), cumin seeds (jeera) powder, chilli powder, chaat masala, salt, coriander (dhania), nylon sev] | 20 mins | 0 mins | [Chaat, Evening Tea Snacks, High Tea Party, Quick Snacks / Quick Starters, Kitty Party Snacks] | 4Makes 3 to 4 servings | NA | dahi bhel recipe | dahi papdi bhel | papdi potato bhel | with amazing 12 images. Bhel literally means a "mixture". dahi papdi bhel is another mixture recipe - a mixture of papdis and potatoes, along with the goodness of kabuli chana, curds and of course a melange of chutneys. dahi bhel is tasty, crunchy and chatpata! dahi bhel is a variation to the popular dahi papdi chaat. Surely, your entire family will love dahi papdi aloo bhel as it is loaded with papdi, potatoes, cooked kabuli chana, chutneys and perky spices – there is something in it for everybody! This dahi papdi potato bhel recipe is so easy and quick to make that it can be made in a jiffy and the ingredients used are easily available. In a bowl, mix papdi, potatoes, kabuli chana, raw mango, sweet chutney, green chutney, curds, chaat masala and spices to make dahi papdi aloo kabuli chana bhel. Chaat are savoury snacks popular around India. It is made using an assortment of ingredients like chutneys, spices, crunchy bites like sev, papdi, puri, boondi etc. We have used papdi in this dahi papdi bhel. You can make dahi bhel for evening snack or can even be used as an accompaniment or side dish with dinner or lunch. To make a healthier dahi papdi bhel substitute the deep fried papdis with baked papdi. Also opt for this baked sev recipe instead of using deep fried sev. Learn to make dahi bhel recipe | dahi papdi bhel | papdi potato bhel | with detailed step by step photos and video below. | [To make dahi bhel, mix the crushed papadis, potato, raw mango, kabuli chana, meetha chutney , green chutney and curds in a bowl., Add the cumin seed powder, chilli powder, chaat masala and salt on top and mix well., Garnish with sev and coriander., Serve the dahi bhel immediately.] | [Energy, 1023 cal, Protein, 10.3 g, Carbohydrates, 220.6 g, Fiber, 9.7 g, Fat, 10 g, Cholesterol, 4.7 mg, Sodium, 210 mg] | dahi-bhel-2800r |
| rcp42753 | Dahi Bhendi ( Odisha Style Okra Raita) | NA | NA | [curd (dahi), ladies finger (bhindi), salt, oil, sliced onions, mustard seeds ( rai / sarson), whole dry kashmiri red chillies, curry leaves (kadi patta)] | 5 mins | 9 mins | [Orissa, Raitas, Indian Party, Non-stick Pan] | 4Makes 4 servings | Indian | A refreshing preparation of bhindi and curd, the Dahi Bhendi is a wonderful accompaniment to the main course. With the soothing flavour of dahi, elevated to just the right level of spiciness by the simple but effective tadka, this Odisha style raita helps to balance the spiciness of other subzis. It has a very different mouth-feel as it is made of large chunks of bhindi, sautéed with onions and then added to the curd. This method of preparation ensures that the bhindi is not too sticky. The tadka gives an awesome flavour and aroma to the dahi. The Dahi Bhendi is part of a traditional Odia Thali, and is relished with rice or roti. Enjoy how to make Dahi Bhendi recipe with detailed step by step photos below. | [To make dahi bhendi, cut off the top and the bottom of the bhindi and cut it into 2 halves., Heat 2 tbsp. Oil in a broad non-stick pan, add the onions and sauté them till they become translucent or for 30 seconds., Add the bhindi, and salt, mix well and cover and cook with a lid on a medium flame for 5 to 7 minutes, while stirring occasionally. Keep aside., In a bowl, whisk the curd with the salt to taste., Transfer the bhindi to the whisked curd and mix well. Keep aside., For the tempering, heat 2 tbsp. Oil in a small broad non-stick pan., Add the mustard seeds, curry leaves and dry red chilies and sauté for 30 seconds till they crackle., Pour this tempering over the prepared curd and bhindi mixture and mix well., Serve the dahi bhendi raita immediately.] | [Energy, 227 cal, Protein, 3.4 g, Carbohydrates, 4.7 g, Fiber, 0.1 g, Fat, 19.9 g, Cholesterol, 12 mg, Sodium, 14.7 mg] | dahi-bhendi--odisha-style-okra-raita-42753r |
| rcp22500 | Dahi Bhindi - Kerala Style | NA | NA | [ladies finger (bhindi), chopped in 1/2" pieces, cumin seeds (jeera), mustard seeds ( rai / sarson), whole dry red chillies, curry leaves (kadi patta), chopped onions, ready-made tomato puree, chilli powder, turmeric powder (haldi), freshly grated coconut, fresh curds (dahi), oil, salt, freshly grated coconut] | 10 minutes | 11 minutes | [South Indian Curries / Sabzis, Microwave, Microwave] | 2Serves 2 | South Indian | The distinct taste of Kerala comes alive in this subtly spiced subzi. The onions and coconut give this gravy a mild crunchy texture and whole red chillies make it a spicy delicacy. Feel free to adjust the amount of chillies to your liking. | [Wash the bhindi thoroughly and wipe them dry using a cloth and place them in a microwave-proof plate., Sprinkle 1 teaspoon of oil and 1 tablespoon water on the bhindis and microwave on HIGH for 4 minutes. Keep aside., Combine the curds with 1 teaspoon of water in a bowl, whisk well and keep aside., Combine the oil, cumin seeds, mustard seeds, dry red chillies and curry leaves in a microwave-proof bowl, cover with a lid and microwave on HIGH for 1 minute., Add the onions, mix well and microwave on HIGH for 2 minutes., Add the tomato purée, chilli powder, turmeric powder, coconut and salt, mix well and microwave on HIGH for 1 minute., Add the curds and bhindi, mix well and microwave on HIGH for 3 minutes stirring once in between after 1½ minutes., Serve hot garnished with coconut.] | [Energy, 98 cal, Protein, 1.4 g, Carbohydrates, 4.9 g, Fiber, 2.2 g, Fat, 7.9 g, Cholesterol, 0 mg, Vitamin A, 125.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.3 mg, Vitamin C, 9.4 mg, Folic Acid, 37.8 mcg, Calcium, 48.9 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 5.9 mg, Potassium, 74.8 mg, Zinc, 0.2 mg] | dahi-bhindi---kerala-style-22500r |
| rcp3568 | Dahi Bhindi, Healthy Dahi Bhindi | Lunch | NA | [chopped ladies finger (bhindi), low fat curds (dahi), coriander (dhania) powder, chilli powder, besan (bengal gram flour), cumin seeds (jeera), mustard seeds ( rai / sarson), fennel seeds (saunf), asafoetida (hing), curry leaves (kadi patta), oil, salt, chopped coriander (dhania)] | 15 mins | 15 mins | [Rajasthani Sabzi, Quick 5 Ingredients, Thalassemia, Arthritis Diet, Lunch Sabzi, 5 Ingredients Healthy] | 4Makes 4 servings | Rajasthani | dahi bhindi recipe | healthy dahi bhindi recipe | Rajasthani dahi bhindi | okra with yogurt | with amazing 18 images. dahi bhindi recipe is a Rajasthani dahi bhindi which is a healthy dahi bhindi recipe. Ingredients used to make dahi bhindi are extremely simple and basic. Made from ladies finger (bhindi), low fat curds and Indian spices, this Rajasthani dahi bhindi is very tasty. Dahi bhindi is the simplest sabzi recipe that can be included to your daily fare. Here, we have made few changes and made it healthier. The bhindis are steamed, we have used low fat curds and less oil to make it healthy dahi bhindi. If you are looking for a healthy and nutritious sabzi, this recipe is for you!! I bet the ingredients used in dahi bhindi recipe would be available in every Indian household pantry!! Traditionally, bhindi is deep fried and used, but here we have steamed it which made the sabzi healthier. We have also cut down the amount of oil in dahi bhindi recipe. If you like dahi bhindi the normal way, you can deep fry the bhindis. Despite having very little oil, your favourite lady finger sabzi is as tasty as ever! dahi bhindi can be prepared in short time of 15 minutes. To make okra with yogurt we have started with steaming bhindi in a steamer. Once the bhindi are steamed, it might look slimy yet you don’t need to worry as further, it will tend to lose its sliminess. Next, we have made a curd base mixture where we have combined curd with coriander powder, red chilli powder, besan which will help in thickening the sabzi and also if you avoid adding besan there are high chances of your curd curdling. We have mixed all of these well and kept aside. Further, for the tempering, we have heat oil in a broad non-stick pan and add cumin seeds, mustard seeds and fennel seeds followed by asafoetida and curry leaves. Once, all of these is cooked add the curd mixture and steamed bhindi, cook well and serve dahi bhindi with coriander garnished on top. Here's a great way to enjoy a Rajasthani delicacy that is simply sumptuous and low in calories. Choose young and tender bhindis for this Rajasthani dahi bhindi that will cook quickly. Above all, the rich and fascinating aroma is so tempting that you won't feel that you're eating low calorie food. You can relish it with bajra roti or roti. Enjoy dahi bhindi recipe | healthy dahi bhindi recipe | Rajasthani dahi bhindi | okra with yogurt | with detailed step by step recipe photos below. | [To make dahi bhindi, steam the bhindi for 5 to 7 minutes till soft. Keep aside., Combine the curds, coriander powder, chilli powder, gram flour and salt with 2 tablespoons of water and keep aside., Heat the oil in a non-stick pan and add the cumin seeds, mustard seeds, fennel seeds, asafoetida and curry leaves., When the seeds crackle, add the curd mixture and steamed bhindi and bring to a boil. Simmer for 3 to 4 minutes., Serve the dahi bhindi hot, garnished with the coriander.] | [Energy, 43 cal, Protein, 2.5 g, Carbohydrates, 5 g, Fiber, 1.3 g, Fat, 1.4 g, Cholesterol, 0 mg, Sodium, 27.8 mg] | dahi-bhindi-healthy-dahi-bhindi-3568r |
| rcp22321 | Dahi Bhindi, Low Salt Recipe | Lunch | NA | [curds (dahi), sliced ladies finger (bhindi), oil, cumin seeds (jeera), mustard seeds ( rai / sarson), urad dal (split black lentils), whole dry kashmiri red chillies, chopped onions, chopped tomatoes, chilli powder, turmeric powder (haldi), salt] | 10 mins | 26 mins | [Sabzis with Gravies, Traditional Indian Sabzis, Saute, Non-stick Pan, Vitamin K Diet, Lower Blood Pressure Subzis & Dals, Low Carb Indian Lunch] | 4Makes 4 servings | Indian | Dahi Bhindi is a mouth-watering recipe, which can be part of your daily fare. It takes a while to cook but since bhindi is low in sodium content, it is definitely worth making this for those with high blood pressure. The combination of vegetables and spices is perfect, to lift the taste of subzi to an extent that one does not notice the reduced use of salt. Use only the measured amount of salt and do not go overboard. A combination of sautéed bhindi, tomatoes, onions and curds with spices, this Dahi Bhindi tastes wonderful with phulkas or chapatis. A low-salt, low-sodium menu can also include other dishes like the Mili Jhuli Subzi and the Mooli Moong Dal . | [Combine the curds and ½ cup of water in a deep bowl, mix well using a whisk and keep aside., Heat 2 tsp of oil in a deep non-stick kadhai, add the ladies finger and sauté on a medium flame for 9 minutes., Transfer the bhindi into a plate and keep as, Heat the remaining 1 tsp of oil in the same non-stick kadhai and add the cumin seeds, mustard seeds, urad dal, and red chillies., When the seeds crackle, add the onions and sauté on a medium flame for 5 minutes., Add the tomatoes, chilli powder, turmeric powder, mix well and cook on medium flame for 4 minutes, while stirring occasionally., Add the sautéed bhindi and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally., Add the curd-water mixture, mix well and cook on a medium flame for 3 minute, while stirring occasionally., Serve hot.] | [Energy, 110 cal, Protein, 3.6 g, Carbohydrates, 12.1 g, Fiber, 5.2 g, Fat, 4.9 g, Cholesterol, 2 mg, Sodium, 210.5 mg] | dahi-bhindi-low-salt-recipe-22321r |
| rcp3868 | Dahi Chane ki Sabzi, Rajasthani Dahi Chane ki Sabji | NA | NA | [curd (dahi), boiled kala chana (brown chick peas), besan (bengal gram flour), turmeric powder (haldi), green chilli paste, chilli powder, salt, oil, cumin seeds (jeera), mustard seeds ( rai / sarson), chopped coriander (dhania)] | 10 mins | 2 mins | [Rajasthani Sabzi, Sabzis with Gravies, Traditional Indian Sabzis, Jain Subzis, Indian Curry recipes, North Indian, South Indian, Raksha - Bandhan, Indian Party] | 4Makes 4 servings (4serving ) | Rajasthani | dahi chane ki sabzi recipe | Rajasthani dahi chane ki sabji | Jaisalmer ke chane | black chickpea and curd curry | with 31 amazing images. dahi chane ki sabzi recipe | Rajasthani dahi chane ki sabji | Jaisalmer ke chane | black chickpea and curd curry is a simple sabzi for everyday menu. Learn how to make Rajasthani dahi chane ki sabji. To make dahi chane ki sabzi, combine the curds, besan, turmeric powder, green chiili paste, chilli powder, salt and ½ cup of water in a deep bowl and mix well using a whisk till no lumps remain. Keep aside. Heat the oil in a deep non-stick kadhai, add the cumin seeds and mustard seeds. When the seeds crackle, add the kala chana and curds-besan mixture, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Serve immediately garnished with coriander. Also called Jaisalmer ke chane this dish of red chana simmered in a curd gravy. This dish is very easy to prepare and uses minimal ingredients, and you are assured of a perfect result provided you take care while adding the curds and besan mixture into the chana. The secret is to stir it continuously till it comes to a boil, to prevent the curd gravy from splitting. Traditionally, this Rajasthani dahi chane ki sabji is served with missi roti as the two complement each other well in flavour and texture; the curd-based subzi offsets the dryness of missi rotis beautifully. However, you can serve black chickpea and curd curry with any type of rotis or even puris. Tips to make dahi chane ki sabzi. 1. When you are cooking the brown chana and curd besan mixture, make sure you do not cook it on a high flame. You can soak and boil the brown chana previous day and in the morning cook the sabzi. Enjoy dahi chane ki sabzi recipe | Rajasthani dahi chane ki sabji | Jaisalmer ke chane | black chickpea and curd curry | with step by step photos. | [To make dahi chane ki sabzi, combine the curds, besan, turmeric powder, green chiili paste, chilli powder, salt and ½ cup of water in a deep bowl and mix well using a whisk till no lumps remain. Keep aside., Heat the oil in a deep non-stick kadhai, add the cumin seeds and mustard seeds., When the seeds crackle, add the kala chana and curds-besan mixture, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Serve the dahi chane ki sabzi immediately garnished with coriander.] | [Energy, 210 cal, Protein, 8.6 g, Carbohydrates, 14.7 g, Fiber, 2.6 g, Fat, 11.2 g, Cholesterol, 12 mg, Sodium, 55.5 mg] | dahi-chane-ki-sabzi-rajasthani-dahi-chane-ki-sabji-3868r |
| rcp5022 | Dahi Idli | BreakFast | NA | [whisked curds (dahi), idli cubes, powdered sugar, salt, ghee, mustard seeds ( rai / sarson), cumin seeds (jeera), round red chillies (boriya mirch), curry leaves (kadi patta), asafoetida (hing), chopped coriander (dhania)] | 10 mins | 1 mins | [South Indian, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Breakfast using Leftovers, Quick 5 Ingredients] | 2Makes 2 servings | South Indian | dahi idli recipe | thayir Idli | quick South Indian curd idli | with 13 amazing images. Our dahi idli recipe is made from leftover idlis and is also called thayir idli. Dahi Idli is a perfect evening snack when you have some leftover idli from breakfast. You could dunk cubes of idli in sambhar or curd, with appropriate tempering and garnishes. We have a recipe of dahi idli which is nothing but left over idlis with curds which have a delightful tempering to it. This lip-smacking dahi idli recipe is easy to prepare and loved by kids. If you have a mini idli plate, you can prepare this dahi idli with mini idlis instead of idli strips. It will look even more awesome! Notes and tips to make the perfect dahi idli recipe. 1. For making the dahi idli recipe, in a deep bowl, add the curd. We have whisked the curd before adding to form a smooth idli thayir pachadi. 2. If making fresh idli, then preferably make use of mini idli to make bite sized Dahi Idli (Thayir idli). If you like a crunchy texture, then deep-fry the idlis and then pour the tadkewala curd. Also do try Mini Idlis in Coconut Sauce and Mini Spinach Idlis recipes. Enjoy how to make dahi idli recipe | thayir Idli | quick South Indian curd idli | with detailed step by step photos and video below. | [To make dahi idli, combine the curds, powdered sugar, salt and ¼ cup of water in a deep bowl and mix well and keep aside., Heat the ghee in a small non-stick pan and add the mustard seeds and cumin seeds., When the seeds crackle, add the round red chillies, curry leaves and asafoetida and sauté on a medium flame for a few seconds., Pour this tempering over the curds mixture and mix well., Arrange the idlis on a serving plate and pour the tempered curd mixture evenly over it., Serve the dahi idli immediately garnished with coriander.] | [Energy, 223 cal, Protein, 6.8 g, Carbohydrates, 16.7 g, Fiber, 1.3 g, Fat, 11.5 g, Cholesterol, 16 mg, Sodium, 23.6 mg] | dahi-idli-5022r |
| rcp33412 | Dahi Kachori ( Mumbai Roadside Recipes ) | Snacks | Veg | [plain flour (maida), salt, ghee, yellow moong dal (split yellow gram), oil, cumin seeds (jeera), asafoetida (hing), ginger-green chilli paste, chilli powder, garam masala, salt, dried mango powder (amchur), besan (bengal gram flour), oil, boiled sprouted moong (whole green gram), whisked curds (dahi), khajur ki chutney, teekha pudina chutney, sev, cumin seeds (jeera) powder, chopped coriander (dhania)] | 15 mins | 45 mins | [Mumbai Street Food, Indian Snacks for Entertaining, Chaat, Diwali, Diwali Snacks, Kadai Veg] | 6Makes 6 plates | Indian | dahi kachori recipe | khasta kachori chaat | moong dal raj kachori chaat | raj kachori recipe | raj kachori chaat | with amazing 50 images. Dahi kachori is a very famous and loved chaat. So popular that dahi kachori chaat is easily available as Mumbai Street Food. Raj kachori is king of all the kachori's and is famously sold everywhere in India. This filling moong dal raj kachori chaat has found its own place in the good old streets of Mumbai! it’s a challenge to deftly bite into this king-sized snack. However well you do it, you will have a spot of chutney ooze out onto your face… be a sport, it is part of the roadside eating experience. This is my personal and favourite chaat recipe. I prefer making khasta kachori chaat on Sundays as I don't fall short of time and it is enjoyed by all the family members. A perfect raj kachori is one that is puffed up and flaky outside but hollow inside as the filling sticks to the crust. This flaky kachori is filled with a delectable moong dal mixture and deep fried. Here is how to make such an ideal khasta kachori, right in your own kitchen. With a flavourful moong dal mixture as filling, this dahi kachori chaat is deep-fried patiently on a slow flame to achieve that deliciously crisp crust and hollow, well-cooked interior. The method to make raj kachori is quite long yet belive me it is worth every effort! You can serve it as an evening snack, mid-meal or even as a side dish with the meal. dahi kachori chaat is a perfect recipe for someone who loves fried food. To speed up the process of making raj kachori, prepare the chutneys in advance. I usually make them a day prior and refrigerate them. Different regions have different pronunciation for the word kachori. Many calls it kachaudi, kachauri or kachodi. It’s a challenge to deftly bite into this king-sized khasta kachori chaat. Remember to fry the kachori on a very slow flame so that the crust is crisp and gets cooked on the inside. The Kachori can be kept fresh and stored in an air-tight containers for 2 to 3 days. Just before serving, warm up the kachoris in an oven for about 7 to 10 minutes, fill them with moong, curds and chutneys and serve! Enjoy dahi kachori recipe | khasta kachori chaat | moong dal raj kachori chaat | raj kachori recipe | raj kachori chaat | with detailed step by step recipe photos below. | [Combine all the ingredients in a deep bowl, mix well and knead into a semi-soft dough using enough water., Cover the dough with a damp muslin cloth and keep aside for 15 to 20 minutes., Grind the moong dal in a mixer to a coarse mixture without using any water. Keep aside., Heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle add the asafoetida and the yellow moong dal mixture, mix well and cook on a medium flame for a few seconds., Add the ginger-green chilli paste, dry mango powder , chilli powder, garam masala, salt and besan and cook on a medium flame for 4 to 5 minutes or till the moong dal is lightly browned, while stirring continuously., Cool and divide into 12 equal portions and keep aside., Divide the dough into 12 equal portions., Roll out each portion of the dough into a 75 mm. (3") diameter circle., Place one portion of the moong dal filling in the centre., Bring together all the sides, seal it tightly and press it lightly., Roll the filled portion lightly into a 63 mm. (2½") diameter circle, while ensuring that the filling does not spill out., Gently press the center of the kachori with your thumb., Repeat steps 2 to 6 to make 11 more kachoris., Heat the oil in a deep non-stick kadhai on a medium flame and deep-fry, 3 kachoris at a time on a slow flame for 8 minutes, turning them in between till they turn golden brown in colour from all the sides., Drain on an absorbent paper., Repeat steps 8 and 9 to deep-fry 9 more kachoris., Place 2 kachoris on a serving plate and make a hole in the centre of each kachori., Put 1 tbsp of moong sprouts in each kachori hole., Put ½ cup of beaten curds, 1 tbsp khajur imli ki chutney, 1½ tsp teekha pudina chutney evenly over it., Sprinkle 1 tbsp sev, little cumin seed powder and finally garnish it with 1 tsp of coriander evenly on it., Repeat steps 1 to 4 to make 5 more plates of dahi kachori., Serve the dahi kachori immediately.] | [Energy, 172 cal, Protein, 5.4 g, Carbohydrates, 23.1 g, Fiber, 1.3 g, Fat, 6.5 g, Cholesterol, 0 mg, Sodium, 6.8 mg] | dahi-kachori--mumbai-roadside-recipes--33412r |
| rcp42967 | Dahi Ke Sholay, Dahi Bread Rolls | Snacks | Veg | [bread, curd (dahi), grated paneer (cottage cheese), chopped green chillies, chopped onions, chopped carrot, chopped capsicum, chopped coriander (dhania), dry red chilli flakes (paprika), powdered sugar, cardamom (elaichi) powder, garam masala, chaat masala, salt, oil, green chutney, tomato ketchup] | 10 mins | 30 mins | [Punjabi Swadisht Nashta, Vegetarain Kebabs, Quick Evening Snacks, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Indian Rolls, Veg Roll] | 10Makes 10 kebabs | Punjabi | dahi ke sholay recipe | dahi bread rolls | dahi ke sholey delhi street food | with 29 amazing images. dahi ke sholay recipe is made using hung yoghurt with fresh veggies and seasoning stuffed in soft bread shells. Learn how to make dahi ke sholay recipe | dahi bread rolls | dahi ke sholey delhi street food | dahi ke sholay is one of the popular deep fried street food in north India especially in Punjab and Delhi state. A very good starter recipe for all parties. dahi bread rolls are made using hung curd with some spices and loads of veggies stuffed in bread rolled and deep fried. It is a crispy snack recipe which is crisp from outside and melt in mouth creamy filling inside. In addition the grated paneer and hung curd / yogurt combination makes it rich and creamy. If you are a health conscious person, you can air fry or bake these dahi bread rolls they taste equally tasty. Tips to make dahi ke sholay recipe: 1. Make sure you use fresh sandwich bread to make this recipe. 2. Use fresh curd to make hung curd. 3. You can also add finely chopped coloured capsicum in the dahi mixture. Enjoy dahi ke sholay recipe | dahi bread rolls | dahi ke sholey delhi street food | with detailed step by step photos. | [To make dahi ke sholay recipe, in a deep bowl, combine all the ingredients except bread slices. Mix well to make the dahi mixture., Cut the sides of the bread slices and place a slice of the bread on the bread plastic paper., Apply little water on the bread slice and place 2 tbsp of dahi mixture., Now roll the butter paper while rolling the bread placed inside it and press on both the side to make dahi ke sholey., Repeat steps 2 to 4 to make remaining 9 dahi ke sholay., Heat oil in a deep pan, and deep fry them in hot oil on medium flame till golden brown and crisp., Drain on an absorbent paper. Cut each kebab diagonally into two., Serve dahi ke sholay recipe hot with green chutney and tomato ketchup.] | [Not Given] | dahi-ke-sholay-dahi-bread-rolls-42967r |
| rcp2807 | Dahi Puri | NA | Veg | [whisked curds (dahi), puris, chopped potatoes, boiled sprouted moong (whole green gram), chopped onions, lehsun ki chutney water, khajur imli ki chutney, green chutney, chilli powder, cumin seeds (jeera) powder, salt, nylon sev, chopped coriander (dhania), papdis, boiled potato cubes, chopped onions, , khajur imli ki chutney, green chutney, fresh garlic chutney, lemon juice, nylon sev, chopped coriander (dhania), chopped raw mangoes] | 20 mins | 0 mins | [Indian Veg Recipes, Comfort Foods, Indian Birthday Party, Kitty Party Chaat, Comfort Food Chaat] | 4Makes 4 plates. | Indian | dahi puri recipe | dahi batata puri | how to make dahi puri | dahi batata puri street food | with 20 amazing images. dahi puri recipe is a popular Mumbai street food. Made from deep fried puris which are stuffed with potatoes, moong sprouts, onions, chutneys and then topped with curds. Thats just the first part of making dahi batata puri street food. We further top it with chilli powder, cumin seed powder and then some sev to make the famous dahi puri chaat. After a round of spicy Pani Puris, eating dahi puri is the perfect way to soothe your palate. "dahi batata puri" are a favourite with children as well as with adults who cannot handle the fiery pani puri. I show you how to make dahi puri at home as this is far healthier than having it on the street. The quality of ingredients used are of much higher quality and this recipe is not very complicated if you have deep fried puris and chutney on hand. What makes a Dahi Puri truly divine is obviously the humble curds which are made daily in every Indian household. The curds have to be fresh and chilled and most importantly of the right consistency i.e. neither too thick nor too thin. Save the semi puffed (half puffed) or damaged puris which cannot be used for serving pani puri to make Dahi Puri. We show you how to also sprout moong and prepare the red garlic chutney used in dahi batata puri Mumbai street food. Check out our easy to prepare collection of chaat recipes which has recipes like Khasta Kachori Chaat , Aloo Chaat , Chole Tikki Chaat , Dahi Ragda Chaat and many more. Enjoy dahi puri recipe | dahi batata puri | how to make dahi puri | dahi batata puri street food | with detailed step by step photos and video below. | [To make dahi puri, arrange 6 puris on a serving plate and crack a small hole in the center of each of the 6 puris., Stuff each puri with 1 tsp of the potatoes and 1 tsp moong sprouts., Put 1/2 tsp of finely chopped onions over the moong., Top each puri with, 1/8 tsp red garlic chutney ½ tsp green chutney and 1 tsp khajur imli ki chutney., Top each puri with approx. 1 tbsp of curd., Sprinkle with a little chilli powder, cumin seeds powder and salt on top., Garnish with 2 tbsps of sev evenly over the puris., Also garnish with 1 tbsp of coriander., Repeat steps 2 to 8 to make 3 more plates of dahi puri., Serve the dahi puri immediately.] | [Energy, 367 cal, Protein, 7.4 g, Carbohydrates, 29.8 g, Fiber, 2.2 g, Fat, 22.1 g, Cholesterol, 16 mg, Sodium, 24.5 mg] | dahi-puri-2807r |
| rcp42035 | Dahi Ragda Chaat | Snacks | NA | [whisked curds (dahi), green chutney, sweet chutney, chilli powder, cumin seeds (jeera) powder, sev, chopped coriander (dhania), soaked safed vatana (dried white peas), salt, oil, mustard seeds ( rai / sarson), asafoetida (hing), chopped onions, chopped tomatoes, chilli powder, coriander (dhania) powder, turmeric powder (haldi), chopped coriander (dhania), lemon juice] | 15 mins | 24 mins | [Indian Snacks for Entertaining, Chaat, Raksha - Bandhan, Pressure Cooker, Kitty Party Snacks] | 3Makes 3 servings | Indian | dahi ragda chaat | Indian roadside dahi ragda chaat | chaat recipe | with 30 amazing images. In the dahi ragda chaat the spicy Ragda is served with a shot of curds and a drizzling of chutneys. A garnish of sev and coriander adds more josh to this exciting mix of ingredients, presenting you with a really irresistible choice! Ragda has earned its share of fame by making itself useful in the preparation of chaats like Ragda Patties. Here is another interesting dahi ragda chaat snack using yummy, tongue-tickling Ragda made of cooked safed vatana, tomatoes and spices. One can see chaat being sold as Mumbai street food from Chowpatty beach to roads leading to train stations. If you get dahi puri and sev puri, then they will also offer you Indian roadside dahi ragda chaat. You can also try other chaat recipes like the Mixed Sprouts Chaat or Moong Sprouts and Potato Salli Chaat. Enjoy dahi ragda chaat | Indian roadside dahi ragda chaat | chaat recipe | with detailed step by step recipes and video below. | [Combine the safed vatana, little salt and enough water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid. Drain and keep aside., Heat the oil in a deep non-stick pan and add the mustard seeds and sauté on a medium flame for 30 seconds., Add the onions and sauté on a medium flame for 1 minute., Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the chilli powder, coriander powder, turmeric powder, salt and ½ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the cooked safed vatana, coriander and lemon juice, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside., Divide the ragda into 3 equal portions., Put a portion of the ragda in a serving bowl., Pour ¼ cup of whisked curds, ½ tbsp of green chutney and 2 tsp of sweet chutney, little chilli powder and cumin seeds powder for sprinkling evenly over it., Finally sprinkle 1 tbsp of sev and ½ tbsp of coriander evenly over it., Repeat steps 2 to 4 to make 2 more servings of dahi ragda chaat., Serve the dahi ragda chaat immediately.] | [Energy, 351 cal, Protein, 15 g, Carbohydrates, 40.5 g, Fiber, 4.4 g, Fat, 13.1 g, Cholesterol, 8 mg, Sodium, 31.4 mg] | dahi-ragda-chaat-42035r |
| rcp32726 | Dahi Saunfiyani Tikki ( Kebabs and Tikkis Recipes) | NA | Veg | [hung curds (chakka dahi), grated paneer (cottage cheese), chopped green chillies, chopped garlic (lehsun), sugar, salt, chopped coriander (dhania), chopped mint leaves (phudina), fennel seeds (saunf) powder, ghee, roasted chana dal (daria), cornflour, oil] | 15 mins | 15 mins | [Deep-fried Indian Starters, Deep Fry, Kadai Veg] | 8Makes 8 tikkis | Indian | The Mughals like their food bursting with flavour and brimming with rich ingredients. The characteristic is once again revealed in this irresistible Dahi Saunfiyani Tikki. Made of a mixture of curds thickened with chana dal powder, perked up with aromatic herbs like coriander and mint, and the unmistakeable aroma of fennel, this crisp and tasty starter is perfect for a grand party. | [Combine the curds, paneer, green chillies, garlic, sugar, salt, coriander, mint leaves and fennel seeds powder in a bowl and mix well. Keep aside., Heat the ghee in a pan, add the chana dal powder, curds mixture and cornflour and cook till the mixture thickens and starts to leave the sides of the pan. Keep aside to cool., Divide the mixture into 12 equal portions and shape each portion into a round, flat tikki., Heat the oil in a kadhai on a medium flame and deep-fry the tikkis till they are golden brown in colour from both sides. Drain on absorbent paper and serve hot.] | [Energy, 132 cal, Protein, 3.9 g, Carbohydrates, 4.7 g, Fiber, 0.3 g, Fat, 9.6 g, Cholesterol, 0 mg, Vitamin A, 231.7 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 2.7 mg, Folic Acid, 6.9 mcg, Calcium, 157.2 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 12.3 mg, Potassium, 62.2 mg, Zinc, 0 mg] | dahi-saunfiyani-tikki--kebabs-and-tikkis-recipes-32726r |
| rcp22481 | Dahi Simla Mirch ki Sabzi, Dahiwale Simla Mirch | Lunch | NA | [curd (dahi), coloured capsicum cubes, mashed potatoes, milk, turmeric powder (haldi), chilli powder, besan (bengal gram flour), cumin seeds (jeera), oil, salt] | 10 mins | 5 mins | [Rajasthani Sabzi, Sabzis with Gravies, Microwave Subzi, Microwave, Microwave, Quick Sabzis, Lunch Sabzi] | 2Makes 2 servings | Rajasthani | dahi simla mirch ki sabzi recipe | dahiwale simla mirch | Indian capsicum curd curry | bell pepper yogurt curry | microwave sabzi | with 27 amazing images. dahi simla mirch ki sabzi recipe | dahiwale simla mirch | Indian capsicum curd curry | bell pepper yogurt curry | microwave sabzi is a quick fix Indian accompaniment. Learn how to make dahiwale simla mirch. To make dahi simla mirch ki sabzi, combine the potatoes, milk, curds, turmeric powder, chilli powder, besan, salt and ½ cup water in a bowl and mix well to form a smooth mixture. Keep aside. Combine the oil and cumin seeds in a microwave-proof bowl and microwave on high for 1 minute. Add the capsicum, mix well and microwave on high for 1 minute. Add the prepared mixture, mix well and microwave on high for 3 minutes stirring once in between after 1½ minutes. Serve hot. Dashingly flavoured, multi-coloured capsicum are cooked together with a mixture of potatoes, spice powders, besan and curds to create Indian capsicum curd curry with a wonderful texture and flavour, which you are sure to enjoy thoroughly. The freshness of curd is clearly recognizable in bell pepper yogurt curry, and the best part is that it takes just minutes to cook it in the Microwave. To further reduce your cooking time, you can cook potatoes too in a microwave. Quite different from the usual tomato and onion based gravies, this microwave sabzi has its own unique flavour, which is sure to please the diner. Enjoy a bowlful of hot Indian capsicum curd curry with satiating and homely dishes like chapati or paratha. Tips for dahi simla mirch ki sabzi. 1. Firstly remember to use a big bowl which is microwave safe. 2. The curd used in this recipe should be fresh to avoid tanginess in the sabzi. 3. After adding curd, remember to mix in between to avoid it from splitting. 4. We have used red and yellow capsicum, not only to enhance the hue and appeal of the sabzi, but because they are slightly sweeter than the green capsicum. However, if you don’t find them, replace them with green capsicum. Enjoy dahi simla mirch ki sabzi recipe | dahiwale simla mirch | Indian capsicum curd curry | bell pepper yogurt curry | microwave sabzi | with step by step photos. | [Combine the potatoes, milk, curds, turmeric powder, chilli powder, besan, salt and ½ cup water in a bowl and mix well to form a smooth mixture. Keep aside., Combine the oil and cumin seeds in microwave-proof bowl and microwave on high for 1 minute., Add the capsicum, mix well and microwave on high for 1 minute., Add the prepared mixture, mix well and microwave on high for 3 minutes stirring once in between after 1½ minutes., Serve hot.] | [Energy, 116 cal, Protein, 2.8 g, Carbohydrates, 7.9 g, Fiber, 1.7 g, Fat, 7.4 g, Cholesterol, 5.2 mg, Sodium, 10.8 mg] | dahi-simla-mirch-ki-sabzi-dahiwale-simla-mirch-22481r |
| rcp4095 | Dahi Vada ( Fast Foods Made Healthy Recipe) | NA | NA | [urad dal (split black lentils), ginger (adrak), green chillies, baking soda, salt, oil, curds (dahi), khajur imli ki chutney, chilli powder, cumin seeds (jeera) powder, salt] | 20 mins | 15 mins | [Jain Naashta, Deep Fry, Holi recipes] | 8Makes 8 dahi vadas | Jain | Dahi bhalla or dahi vada? by whatever name you call it, this dish is as popular in the north as in the west. In the north of india, it is served without the khajur imli ki chutney while in the western parts of india, this dish has the added sweet and sour flavours od khajur ki chutney and is called dahi vada. | [Soak the urad dal in water for 3-4 hours., Wash and drain the urad dal., Combine the urad dal, ginger and green chillies and grind to a smooth paste in a blender., Add the soda bi-carb and salt to the urad dal paste and mix well till the batter is light and fluffy. Add a little water if required., Wet your hands and take 2 tbsp of the batter on your palm or on a sheet of wet plastic and shape into a circle of 75 mm. (3”) diameter. Deep fry in hot oil on a slow flame till the vadas are golden brown, for about 10 minutes. Drain on absorbent paper and keep aside., Soak the deep fried vadas in warm water for about 45 minutes., Just before serving, drain and squeeze out the excess water., Arrange the vadas on a serving dish and top with the whisked curds., Garnish with the chilli powder, cumin seeds powder and salt and serve with khajur imli ki chutney.] | [Energy, 91 cal, Protein, 6.3 g, Carbohydrates, 15.6 g, Fiber, 3.1 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 10.4 mg] | dahi-vada--fast-foods-made-healthy-recipe-4095r |
| rcp2816 | Dahi Vadas, Dahi Bhalla, North Indian Chaat Recipe | Snacks | NA | [urad dal (split black lentils), chopped green chillies, chopped ginger (adrak), salt, oil, whisked curds (dahi), powdered sugar, chilli powder, Khajur Imli ki Chutney, cumin seeds (jeera) powder, black salt (sanchal), chopped coriander (dhania)] | 20 mins | 15 mins | [Punjabi Swadisht Nashta, Comfort Foods, Indian Snacks for Entertaining, Chaat, Jain Snacks, Karwa Chauth, Diwali] | 2Makes 2 servings (6 vada ) | Punjabi | dahi vada recipe | dahi bhalla | North Indian chaat recipe | soft dahi vada | urad dal dahi vada | with 36 step by step images. dahi vada is a famous snack sold on the streets of Delhi. Learn how to make urad dal dahi vada. Fluffy, golden-coloured urad dal vadas might taste good as such, but they taste even better when made into tongue-tickling dahi bhalla. To make dahi vada, first make the vadas. Combine the urad dal, green chillies, ginger and salt in a mixer and grind to a smooth paste using approx. ¼ cup of water. Divide the batter into 6 equal portions and keep aside. Heat the oil in a deep non-stick pan and deep-fry 3 vadas at a time till they turn light golden brown in colour from all the sides. Combine the curd and the sugar in a bowl, mix well and keep the sweetened curd aside. Take enough water in a deep bowl and soak the vadas in it for 15 minutes. Squeeze out all the excess water from the vadas and flatten lightly between your palms. Arrange 3 vadas on a serving dish and top with half the sweetened curd mixture. Top with a little chilli powder, 1 tbsp of khajur imli ki chutney, a little cumin seeds powder and black salt. Serve immediately. Soak the urad dal dahi vada in water to make them softer; drown them in sweetened curds; and serve with a drizzling of khajur imli ki chutney and a sprinkling of spice powders. If you wish, you can garnish the dahi vadas more elaborately with sev or south Indian mixture, finely chopped onions, and so on. While the South Indian style dahi vada is sweet due to the addition of sugar in dahi, the North Indian style has salted dahi. This North Indian chaat recipe can be served as a snack or even side dish to the Main Course. Tips for dahi vada. 1. Do not soak the vadas for too long, else they might break. 2. You can squeeze out the water from the vadas and keep them refrigerated. Assemble it just before serving then. 3. A garnish of pomegranate seeds is also enjoyed by some. You can try it too!. 4. As a variation, you can also try moong dal dahi vada. Enjoy dahi vada recipe | dahi bhalla | North Indian chaat recipe | soft dahi vada | urad dal dahi vada | with step by step photos and video. | [Combine the urad dal, green chillies, ginger and salt in a mixer and grind to a smooth paste using approx. ¼ cup of water., Divide the batter into 6 equal portions and keep aside., Heat the oil in a deep non-stick pan and deep-fry 3 vadas at a time till they turn light golden brown in colour from all the sides., Drain on absorbent paper. Keep aside., Combine the curd and the sugar in a bowl, mix well and keep the sweetened curd aside., Take enough water in a deep bowl and soak the vadas in it for 15 minutes., Squeeze out all the excess water from the vadas and flatten lightly between your palms., Arrange 3 vadas on a serving dish and top with half the sweetened curd mixture., Top with a little chilli powder, 1 tbsp of khajur imli ki chutney, a little cumin seeds powder and black salt., Repeat steps 4 and 5 to make 1 more serving., Serve immediately.] | [Energy, 106 cal, Protein, 4.2 g, Carbohydrates, 10.5 g, Fiber, 2.1 g, Fat, 5.3 g, Cholesterol, 0 mg, Sodium, 7 mg] | dahi-vadas-dahi-bhalla-north-indian-chaat-recipe-2816r |
| rcp32698 | Dahi Wali Hari Chutney, Mint Curd Onion Chutney | NA | Veg | [chopped coriander (dhania), chopped mint leaves (phudina), green chillies, lemon juice, sliced onions, chopped ginger (adrak), sugar, salt, curd (dahi)] | 10 mins | 0 mins | [Punjabi Raita | Punjabi Chutney | Achar, different kinds of Indian chutney, Low Cal Pickles/ Sauces / Chutneys, No Cooking Veg Indian, Indian Party, Kebab Party, Barbeque Party Indian Recipes] | 1Makes 1 cup (14 tbsp ) | Punjabi | dahi wali hari chutney recipe | mint curd onion chutney | Indian style dahi chutney | dahi wali green chutney | with 24 amazing images. dahi wali hari chutney recipe | mint curd onion chutney | Indian style dahi chutney | dahi wali green chutney is a perfect accompaniment to most Indian snacks. Learn how to make mint curd onion chutney. To make dahi wali hari chutney, combine all the ingredients, except the curds and blend in a blender to a smooth paste using a little water. Transfer the chutney to a bowl, add the curds and mix well. Refrigerate the dahi wali hari chutney and use as required. Everyone has their own recipe of green chutney – while some make it with coriander only, the others make it with a combination of coriander and mint. In this dahi wali green chutney, we have used both the green along with onions for an additional flavour boost. Nothing can beat the visual appeal and taste of this homemade chutney. Of course the hints of green chillies and ginger cannot be missed out in this Indian style dahi chutney. Moreover, the lemon juice and sugar will complement each other in flavour and maintain the colour of the chutney. This mint curd onion chutney can be served with a variety of snack like corn methi kebab to Nylon khaman dhokla and even used as a spread to make appetizing wraps and rolls. The tongue-tickling flavour and the aroma of the fresh herbs in this chutney is thoroughly enjoyable! Tips for dahiwali pudina ki chutney. 1. For best flavour, only make use of fresh curd. 2. This chutney stays fresh for one day only. Enjoy dahi wali hari chutney recipe | mint curd onion chutney | Indian style dahi chutney | dahi wali green chutney | with step by step photos. | [To make dahi wali hari chutney, combine all the ingredients, except the curds and blend in a blender to a smooth paste using a little water., Transfer the chutney to a bowl, add the curds and mix well., Refrigerate the dahi wali hari chutney and use as required.] | [Energy, 15 cal, Protein, 0.5 g, Carbohydrates, 1 g, Fiber, 0.1 g, Fat, 0.7 g, Cholesterol, 1.7 mg, Sodium, 2.3 mg] | dahi-wali-hari-chutney-mint-curd-onion-chutney-32698r |
| rcp33299 | Dahiwale Aloo ki Sabzi with Rajgira Puri Recipe | NA | NA | [baby potatoes, curd (dahi), rajgira (amaranth) flour, ghee, cumin seeds (jeera), bayleaf (tejpatta), cloves (laung / lavang), cinnamon (dalchini), green chilli paste, chopped coriander (dhania), rock salt (sendha namak), rajgira (amaranth) flour, mashed potatoes, arrowroot (paniphal) flour, ghee, rock salt (sendha namak), oil] | 20 mins | 25 mins | [Gujarati Faral, Faraal, Maharashtrian Upvas (Fasting), Sabzis with Gravies, Sankashti Chaturthi Recipes, Mahashivaratri, Janmashtami, Navratri Vrat] | 4Makes 4 servings (4serving ) | Gujarati | dahiwale aloo ki sabzi with rajgira puri recipe | rajgira aloo puri | dahi aloo ki sabzi for upvas | vrat rajgira puri with aloo sabzi | with 35 amazing images. dahiwale aloo ki sabzi with rajgira puri recipe | rajgira aloo puri | dahi aloo ki sabzi for upvas | vrat rajgira puri with aloo sabzi is a satiating meal for fasting days. Learn how to make rajgira aloo puri. To make aloo sabzi, combine the curds, rajgira flour and ½ cup of water in a deep bowl, whisk well and keep aside. Heat the ghee in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds. Add the bayleaf, cloves and cinnamon and sauté on a medium flame for 1 minute. Add the curd-water mixture and green chilli paste, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Add the baby potatoes, coriander and rock salt, mix gently and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside. For the rajgira puris, combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water. Divide the dough into 15 equal portions. Roll each portion into a 75 mm. (3”) diameter circle. Heat the oil in a deep non-stick pan and deep-fry the puris a few at a time till they turn golden brown in colour from both the sides. Drain on absorbent paper. For serving, serve hot rajgira puris with hot aloo sabzi. This is an easy recipe, which can be made with few ingredients and in little time! The simple flavour of the dahi aloo ki sabzi for upvas is very soothing to the palate, and just right to nourish yourself on a fasting day. Baby potatoes cooked with curds and spices is a great combination for rajgira aloo puri. The final touch of coriander is the finishing flavor to this sabzi. With the use of rajgira flour to thicken curd, we are sure you will not miss the taste of your daily cooking. If you like vrat rajgira puri with aloo sabzi, then also try other faraal recipes like sabudana khichdi or kand aloo pakoda. Tips for dahiwale aloo ki sabzi with rajgira puri. 1. If you don’t have baby potatoes, then boil the potatoes, peel them and cut into big cubes. 2. Whisk the curd mixture very well. It should not have any lumps. 3. After adding the curd-water mixture, make sure you keep stirring continuously to prevent it from curdling. 4. After kneading the dough do not keep it for long time. This might make rolling difficult. 5. If you find rolling the puris difficult, then roll them between 2 sheets of plastic. Enjoy dahiwale aloo ki sabzi with rajgira puri recipe | rajgira aloo puri | dahi aloo ki sabzi for upvas | vrat rajgira puri with aloo sabzi | with step by step photos. | [Combine the curds, rajgira flour and ½ cup of water in a deep bowl, whisk well and keep aside., Heat the ghee in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds., Add the bayleaf, cloves and cinnamon and sauté on a medium flame for 1 minute., Add the curd-water mixture and green chilli paste, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Add the baby potatoes, coriander and rock salt, mix gently and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside., Combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water., Divide the dough into 15 equal portions., Roll each portion into a 75 mm. (3”) diameter circle., Heat the oil in a deep non-stick pan and deep-fry the puris a few at a time till they turn golden brown in colour from both the sides. Drain on absorbent paper., Serve hot rajgira puris with hot aloo sabzi.] | [Energy, 446 cal, Protein, 7.3 g, Carbohydrates, 58.9 g, Fiber, 6.5 g, Fat, 19.1 g, Cholesterol, 8 mg, Sodium, 25.3 mg] | dahiwale-aloo-ki-sabzi-with-rajgira-puri-recipe-33299r |
| rcp2825 | Dahiwale Aloo ki Subzi Aur Urad Dal Puri | NA | NA | [baby potatoes, cumin seeds (jeera), mustard seeds ( rai / sarson), nigella seeds (kalonji), fennel seeds (saunf), asafoetida (hing), bayleaves (tejpatta), cloves (laung / lavang), cinnamon (dalchini), curry leaves (kadi patta), green chilli slit green chilli, chilli powder, coriander-cumin seeds (dhania-jeera) powder, turmeric powder (haldi), curds (dahi), ghee, salt, coriander (dhania), urad dal (split black lentils), nigella seeds (kalonji), asafoetida (hing), whole wheat flour (gehun ka atta), oil, salt, oil] | 30 mins | 30 mins | [Semi-Dry Sabzis, Holi recipes] | 4Makes 4 servings | NA | This is a street side snack from central india. "puri bhaji" was everyone’s favourite dish for breakfast, especially in the olden days, when everyone lived in joint families and puris were considered the quickest to make. This recipe of puris uses an urad dal paste that gives bulk to the puris and also makes them crisper. Onion seeds add a hint of flavour to these puris. The aloo ki subji is a simple and delightful dish. | [Heat the ghee in a pan and add the cumin seeds, mustard seeds, nigella seeds, fennel seeds and asafoetida. When the seeds crackle, add the bay leaves, cloves, cinnamon, curry leaves and green chilli and sauté for a few seconds., Add the potatoes, chilli powder, coriander-cumin seed powder, turmeric powder and salt and sauté till the masala coats the potatoes evenly., Add ½ cup of water and bring to a boil., Add the curds and bring to a boil while stirring continuously so that the gravy does not split., Garnish with the coriander., Clean, wash and soak the urad dal for 2 to 3 hours. Drain completely., Purée the dal in a mixer using ¼ cup of water to make a fine paste., Combine with the nigella seeds, asafoetida, wheat flour and salt and knead into a soft dough., Add the oil and knead again., Cover the dough with a wet muslin cloth and allow to rest for 10 minutes., Divide the dough into 12 equal portions and roll out each portion into a circle of 75 mm. (3") diameter., Deep fry in hot oil over a medium flame till the puris puff up and both sides are golden brown. Drain on absorbent paper., Serve hot with dahiwale aloo ki subzi.] | [Not Given] | dahiwale-aloo-ki-subzi-aur-urad-dal-puri-2825r |
| rcp39567 | Dahiwali Moong Dal Khichdi, Tadkewali Dahi Khichdi | Lunch | Veg | [thick curds (dahi), yellow moong dal (split yellow gram), rice (chawal), turmeric powder (haldi), salt, green chilli paste, ghee, cumin seeds (jeera), curry leaves (kadi patta), asafoetida (hing), chopped onions, chopped tomatoes, cumin seeds (jeera) powder, sugar, lemon juice, chopped coriander (dhania), salt] | 10 mins | 20 mins | [Gujarati Khichdi, One Dish Vegetarian Meals, One Meal Dinner, collection of khichdi recipes, Pressure Cooker Indian Rice, Khichdi, Pulao, Pressure Cooker, Quick Healthy Lunch] | 4Makes 4 servings | Gujarati | dahiwali moong dal khichdi recipe | curd yellow moong dal khichdi | tadkewali dahi khichdi | with 40 amazing images. dahiwali moong dal khichdi recipe | curd yellow moong dal khichdi | tadkewali dahi khichdi is a satiating one dish meal. Learn how to make curd yellow moong dal khichdi. To make dahiwali moong dal khichdi, combine the rice, yellow moong dal, turmeric powder, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Keep aside. Combine the curds, green chilli paste and 1½ cups of water in a deep bowl and mix well. Add the rice-moong dal mixture and whisk well. Keep aside. Heat the ghee in a deep non-stick kadhai and add the cumin seeds and curry leaves. When the seeds crackle, add the rice-moong dal-curds mixture and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve the dahiwali moong dal khichdi immediately with onion-tomato kachumber. No time to prepare khichdi and kadhi? Here is a delicious recipe that combines the goodness of both in one bowl. Made with rice, yellow moong dal and curds, the dahiwali moong dal khichdi has the lingering flavour of curds and an inherent simplicity and lightness that make it very appealing. The tadkewali dahi khichdi is perked up with some basic spices which you will always find handy at home. Together with sweet and tangy onion-tomato kachumber it makes a soothing yet refreshing meal. Tips for dahiwali moong dal khichdi. 1. Use fresh curd for best flavour. 2. While this khichdi is best served immediately on cooking, if you serve it later you will have to add water and adjust the consistency before re-heating. Enjoy dahiwali moong dal khichdi recipe | curd yellow moong dal khichdi | tadkewali dahi khichdi | with step by step photos. | [To make dahiwali moong dal khichdi, combine the rice, yellow moong dal, turmeric powder, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid. Keep aside., Combine the curds, green chilli paste and 1½ cups of water in a deep bowl and mix well., Add the rice-moong dal mixture and whisk well. Keep aside., Heat the ghee in a deep non-stick kadhai and add the cumin seeds and curry leaves., When the seeds crackle, add the rice-moong dal-curds mixture and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve the dahiwali moong dal khichdi immediately with onion-tomato kachumber.] | [Energy, 265 cal, Protein, 6.9 g, Carbohydrates, 45.5 g, Fiber, 1.6 g, Fat, 6.1 g, Cholesterol, 6 mg, Sodium, 18.7 mg] | dahiwali-moong-dal-khichdi-tadkewali-dahi-khichdi-39567r |
| rcp37772 | Dahiwali Paneer Subzi | NA | Veg | [curds (dahi) plain flour (maida), paneer (cottagte cheese) cubes, fennel seeds (saunf), mustard seeds ( rai / sarson), fenugreek (methi) seeds, onions seeds (kalonji), cumin seeds (jeera), asafoetida (hing), oil, sliced onions, turmeric powder (haldi), chilli powder, black salt (sanchal), salt, chopped coriander (dhania)] | 5 mins | 7 mins | [Punjabi Sabzis, Sabzis with Gravies, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Quick Veg Indian Curry, Pan, Gluten Free Veg Indian] | 2Makes 2 servings (2serving ) | Punjabi | You are likely to have tried several variants of paneer subzi, but mostly with a creamy tomato base. Here is a totally unique preparation of paneer in a base of curd pepped up with an aromatic tempering of assorted seeds such as jeera, kalonji, saunf, rai and methi. Serve the Dahiwali Paneer Subzi fresh and hot with your favourite roti or puri, and experience the burst of flavours in every mouthful. | [Combine the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafoetida in a small bowl and keep aside., Heat the oil in a broad non-stick pan and add the seeds mixture., When the seeds crackle, add the onions and sauté on a medium flame for 2 minutes., Add the paneer, turmeric powder, chilli powder, black salt, mix gently and cook on a medium flame for 1 minute. , while stirring occasionally., Add the curds-plain flour mixture and salt, mix well and cook on a medium flame for 1 minute, while stirring continuously., Serve hot garnished with coriander.] | [Energy, 373 cal, Protein, 13.1 g, Carbohydrates, 11.1 g, Fiber, 0.1 g, Fat, 29 g, Cholesterol, 12 mg, Sodium, 14.9 mg] | dahiwali-paneer-subzi-37772r |
| rcp37264 | Dahiwali Pudina ki Chutney, Dahiwali Hari Chutney | NA | NA | [chopped coriander (dhania), chopped mint leaves (phudina), green chillies, lemon juice, sliced onions, chopped ginger (adrak), sugar, salt, curd (dahi)] | 10 mins | 0 mins | [Punjabi Raita | Punjabi Chutney | Achar, different kinds of Indian chutney, Indian Party, Kebab Party, High Tea Party, Barbeque Party Indian Recipes, Mixer] | 1Makes 1 cup (14 tbsp ) | Punjabi | dahiwali pudina ki chutney recipe | dahiwali hari chutney | Indian mint yogurt chutney | curd mint chutney | with 24 amazing images. dahiwali pudina ki chutney recipe | dahiwali hari chutney | Indian mint yogurt chutney | curd mint chutney is a perfect accompaniment to Indian snacks. Learn how to make dahiwali hari chutney. To make dahiwali pudina ki chutney, combine all the ingredients, except the curds and blend in a blender to a smooth paste using a little water. Transfer the chutney to a bowl, add the curds and mix well. Refrigerate the dahiwali pudina ki chutney and use as required. A super-light and super-easy chutney, brimming with the fresh flavours of mint and coriander, the Dahiwali Pudina ki Chutney is a perfect addition to your kebab and tikki platter. Curd mint chutney is a variation to pudina chutney. This peculiar accompaniment, is however, made a combination of mint leaves and coriander. With an alluring green hue and strong hints of onion, it goes well with most Indian starters, and being light in nature it complements spicy, deep-fried starters very well indeed. The curd and lemon juice give the Indian mint yogurt chutney a peppy tang, while ginger gives it an earthy touch. Sugar helps to balance the flavour of the chutney, while lemon juice helps retain the vibrant colour. This chutney never fail to impress the guests. Serve dahiwali hari chutney with scrumptious Paneer Amritsari Tikki and Oats Moong Dal Tikki. You can also try the mint chutney, a variant without curd. Tips for dahiwali pudina ki chutney. 1. For best flavour, only make use of fresh curd. 2. This chutney stays fresh for one day only. Enjoy dahiwali pudina ki chutney recipe | dahiwali hari chutney | Indian mint yogurt chutney | curd mint chutney | with step by step photos. | [To make dahiwali pudina ki chutney, combine all the ingredients, except the curds and blend in a blender to a smooth paste using a little water., Transfer the chutney to a bowl, add the curds and mix well., Refrigerate the dahiwali pudina ki chutney and use as required.] | [Energy, 15 cal, Protein, 0.5 g, Carbohydrates, 1.7 g, Fiber, 0.2 g, Fat, 0.5 g, Cholesterol, 1.1 mg, Sodium, 2 mg] | dahiwali-pudina-ki-chutney-dahiwali-hari-chutney-37264r |
| rcp22632 | Dahiwali Roti, Curd Roti | Dinner | Veg | [curd (dahi), oil, mustard seeds ( rai / sarson), urad dal (split black lentils), turmeric powder (haldi), chopped jaggery (gur), chilli powder, salt, chopped coriander (dhania)] | 5 mins | 4 mins | [Gujarati One Dish Meal, Whole Wheat Recipes, Breakfast using Leftovers, One Dish Vegetarian Meals, One Meal Dinner, Non-stick Pan, Snack Recipes for Kids] | 2Makes 2 servings | Gujarati | dahiwali roti recipe | curd roti | Gujarati dahi wali roti | Gujarati snack vaghareli rotli | left over roti recipe | with 21 amazing images. dahiwali roti recipe | curd roti | Gujarati dahi wali roti | Gujarati snack vaghareli rotli | left over roti recipe is a quick fix snack for hungry kids. Learn how to make curd roti. To make dahiwali roti, combine the curds with 1 cup of water in a deep bowl and mix well using whisk. Keep aside. Heat the oil in a deep non-stick pan and add the mustard seeds and urad dal. When the mustard seeds crackle, add the chapati pieces and sauté on a medium flame for a few seconds. Switch off the flame, add the curd-water mixture, turmeric powder, jaggery, chilli powder and salt. Switch on the flame, mix well and cook on a slow flame for 1 minute, while stirring continuously. Add the coriander, cook on a medium flame for 2 minutes, while stirring occasionally. Serve immediately. A soup-style snack that you can prepare from leftover chapatis, Gujarati dahi wali roti is flavourful yet easy to prepare. You will surely enjoy the refreshing flavour of buttermilk, balanced well with jaggery, spice powders and an aromatic tempering. You will surely enjoy the perfect balance of sweet and spicy taste of this Gujarati snack vaghareli rotli. Serve it fresh with a peppy garnish of coriander. You can also try other recipes like Idli-Upma or Wagharelo Rotla. Tips for dahiwali roti. 1. The chapati pieces should not be very small, else the dish will turn lumpy. 2. Make sure that the curd-water mixture is whisked well, perhaps using a hand blender, so that there are no lumps to ruin the appearance and mouth-feel of this dish. 3. Also switch off the flame before adding the curd water mixture, so it does not split. 4. Chop the jaggery finely if possible, so it dissolves quickly. 5. It is also common to add coriander powder along with chilli powder. 6. Serving this dish immediately is very important. Enjoy dahiwali roti recipe | curd roti | Gujarati dahi wali roti | Gujarati snack vaghareli rotli | left over roti recipe | with step by step photos. | [To make dahiwali roti, combine the curds with 1 cup of water in a deep bowl and mix well using whisk. Keep aside., Heat the oil in a deep non-stick pan and add the mustard seeds and urad dal., When the mustard seeds crackle, add the chapati pieces and sauté on a medium flame for a few seconds., Switch off the flame, add the curd-water mixture, turmeric powder, jaggery, chilli powder and salt., Switch on the flame, mix well and cook on a slow flame for 1 minute, while stirring continuously., Add the coriander, cook on a medium flame for 2 minutes, while stirring occasionally., Serve the dahiwali roti immediately.] | [Energy, 386 cal, Protein, 11.5 g, Carbohydrates, 54.3 g, Fiber, 7 g, Fat, 12.2 g, Cholesterol, 16 mg, Sodium, 32.4 mg] | dahiwali-roti-curd-roti-22632r |
| rcp22168 | Dahiwali Toovar Dal | Dinner | NA | [toovar (arhar) dal, salt, turmeric powder (haldi), besan (bengal gram flour), low-fat curds (dahi), cumin seeds (jeera), chopped onions, chilli powder, coriander (dhania) powder, cumin seeds (jeera) powder, chopped coriander (dhania)] | 10 mins | 16 mins | [Collection of Gujarati Dals / Kadhis, Popular Dals from all over India, Indian Party, Non-stick Pan, Indian Pulses, Dal for lunch, Indian lentils for lunch, Gujarati Dinner] | 3Makes 3 servings | Gujarati | dahiwali toor dal recipe | healthy dahiwali tuwar dal | healthy toor dal | oil free toor dal | with 26 amazing images. Dahiwali toor dal is a simple everyday fare which pairs well with almost all types of Indian breads. Made with basic spices found in every household, this healthy dahiwali tuwar dal is quite nourishing. Learn how to make healthy toor dal. To make Oil free toor dal, soak toovar dal for 2 hours and then drain it. Add more water, salt and turmeric powder and pressure cook for 2 whistles. Then take a deep pan and dry roast the cumin seeds and onions for 1 to 2 minutes. Add the cooked dal and all the basic spices, curd-besan mixture and water, mix well and cook for 2 minutes. Serve it garnished with coriander. In this sumptuous healthy toor dal, low-fat curds provides a tangy twist to toovar dal without adding much to the calorie count. To get the best texture and flavour, make sure you add the curds after lowering the flame so that it does not curdle. Apart from being low in fat, the other good news is that the Dahiwali Toor Dal is a great bone builder as it is rich in calcium and protein. Nourish each and every cell and tissue of your body with this dal. Fair amounts of potassium and magnesium makes it a suitable addition for heart patients. Those on weight loss regime can also include this healthy dahiwali tuwar dal in their daily meals. The high protein will help boost metabolism and thus help achieve weight loss target. Enjoy dahiwali toor dal recipe | healthy dahiwali tuwar dal | healthy toor dal | oil free toor dal | with step by step photos. | [To make dahiwali toovar dal, clean, wash and soak the toovar dal in enough water in a deep bowl for 2 hours and drain well., Combine the toovar dal, salt, turmeric powder and 1 cup of water in a pressure cooker, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid. Keep aside., Combine the besan and curds in a small bowl, whisk well and keep aside., Heat a deep non-stick pan on a medium flame and when hot, add the cumin seeds and dry roast for about 30 seconds., Add the onions and dry roast for 1 to 2 minutes or till they turn light brown in colour. Sprinkle a little water if the mixture starts burning., Add the cooked dal, chilli powder, coriander powder and cumin seeds powder, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Lower the flame, add the curds-besan mixture, ½ cup of water and little salt and mix well. Cook on a slow flame for another 1 to 2 minutes, while stirring occasionally., Serve the dahiwali toovar dal immediately garnished with coriander.] | [Energy, 117 cal, Protein, 7.7 g, Carbohydrates, 20.3 g, Fiber, 2.7 g, Fat, 0.6 g, Cholesterol, 0 mg, Sodium, 25.8 mg] | dahiwali-toovar-dal-22168r |
| rcp3638 | Dahli Aloo, Rajasthani Dahi Wale Aloo ki Sabzi | BreakFast | Veg | [whisked curds (dahi), boiled and peeled potato cubes, besan (bengal gram flour), ghee, mustard seeds ( rai / sarson), cumin seeds (jeera), fennel seeds (saunf), nigella seeds (kalonji), bayleaf (tejpatta), cinnamon (dalchini), cloves (laung / lavang), asafoetida (hing), chilli powder, turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, salt, chopped coriander (dhania)] | 15 mins | 6 mins | [Rajasthani Sabzi, Breakfast, Quick Sabzis, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Indian Party, Pan] | 4Makes 4 servings (4serving ) | Rajasthani | dahi aloo recipe | dahi wale aloo ki sabzi | Rajasthani dahi wale aloo | potatoes in yogurt curry | 25 amazing images. dahi aloo recipe is a Rajasthani dahi wale aloo and called potatoes in yogurt curry in English. Dahi aloo sabzi recipe is the simplest that can be included to your daily fare. Here, we have got you our own version of dahi aloo. Every household has their own version of making it. If you are looking for a sabzi that can be prepared in a jiffy, this recipe is for you. Dahi aloo is a rich and creamy gravy delicacy from Rajasthan. Ingredients used to make dahi aloo are extremely simple and basic. Made from aloo, curds and Indian spices, this dahi wale aloo ki sabzi is very tasty. We have added besan in the curd mixture which will help in not letting the curd curdle. I bet the ingredients used in dahi wale aloo ki sabzi would be available in every Indian household pantry!! You can also deep fry the aloo if you wish to, we have just used pressure cooked potatoes. Also, if you are fasting all you need to do is skip addition of turmeric powder, besan and coriander cumin powder. Rajasthani dahi wale aloo will make a perfect vrat recipe. We have made this potatoes in yogurt curry with no onion, no garlic and no ginger, yet the taste is outstanding and is definitely a treat!! You can serve dahi aloo along chapatti, phulka and even rice as it is a gravy dish and can be had along rice. The ever popular potato finds its way into every cuisine and is cooked in a different, delicious way each time. This dahi aloo recipe cooks them in fresh yoghurt gravy that is flavoured with fennel and nigella and other subtle spices. Dahiwali Aloo ki Subzi served with puris is a famous Rajasthani meal which can be enjoyed for lunch or dinner. Learn to make dahi aloo recipe | dahi wale aloo ki sabzi | Rajasthani dahi wale aloo | potatoes in yogurt curry | with detailed step by step recipe photos and video. | [Combine the curds and besan in a bowl and whisk well till no lumps remain. Keep aside., Heat the ghee in a deep non-stick pan and add the mustard seeds, cumin seeds, fennel seeds, nigella seeds, bayleaf, cinnamon, cloves and asafoetida and sauté on a medium flame for a few seconds., Add the curds-besan mixture, ¼ cup of water, chilli powder, turmeric powder and coriander-cumin seeds powder, mix well and cook on a slow flame for 2 minutes, while stirring continuously., Add the potatoes and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve the dahi aloo immediately garnished with coriander.] | [Energy, 169 cal, Protein, 4 g, Carbohydrates, 20.3 g, Fiber, 1.7 g, Fat, 6.8 g, Cholesterol, 8 mg, Sodium, 19.8 mg] | dahli-aloo-rajasthani-dahi-wale-aloo-ki-sabzi-3638r |
| rcp30904 | Dal Amritsari | NA | Veg | [chilkewali urad dal (spit black gram with skin), chana dal (split bengal gram), turmeric powder (haldi), salt, ghee, cumin seeds (jeera), chopped ginger (adrak), chopped green chillies, chopped garlic (lehsun), chopped onions, chopped tomatoes, chilli powder, coriander (dhania) powder, chopped coriander (dhania)] | 10 mins | 22 mins | [Punjabi Dals | Punjabi Kadhis, Celebration Dals, Indian Party, Gluten Free Veg Indian, High Protein Indian recipes, Gluten Free Kids, High Protein Dals, Kadhis] | 4Makes 4 servings (4 serving ) | Punjabi | Amritsari dal recipe | Punjabi Amritsari dal | langarwali dal | healthy Amritsari dal | with 24 amazing images. Amritsari dal, as the name suggests is a dal from the city of Amritsar in North India. Prepared with whole black lentils or whole urad, this Punjabi Amritsari dal is ready in a jiffy when cooked in a pressure cooker, without compromising on the taste. Dal Amritsari makes a protein rich dish as both, chana dal and urad dal are rich in protein. North-indian cuisine is wholesome and rich with generous use of dairy products. Be it their sabzis, dal or desserts, everything is simply delicious and finger-licking good! So, we have got you a super luscious recipe Dal amritsari also known as langarwali dal. This langarwali dal is a popular langar food ( food charity) served at different Gurudwar’s. One has deep respect for the Sikh’s who serve langar food with warmth, grace and gratitude. Dal Amritsari is one common preparation of Punjab, which is cooked on day-to-day basis. To get the perfect taste, you need to cook Punjabi Amritsari dal on a slow flame, it requires slow cooking. There are different versions of making Amritsari dal and this is our version of making it. Also, the ingredients used in making of this recipe are basic, which are available in every Indian household pantry. A tadka or tempering is prepared for this Punjabi Amritsari dal with tomatoes onions and a blend of Punjabi spices. No Punjabi dal is complete without the use of some Punjabi garam masalas. Serve hot garnished with some chopped coriander or butter. See why we think this is a healthy Amritsari dal ? Made mainly from chilkewali urad dal and chana dal which are both healthy. 1 cup of cooked chilkewali urad dal gives 69.30% of folic acid of your daily requirement of folate. One cup of cooked Chana Dal provides 33% of your protein for the day. Chana dal is heart and diabetic friendly, also rich in fiber. Serve with parathas like Aloo Methi Parathas, Jalebi Paratha, Punjabi Reshmi Paratha, Paneer and Vegetable Paratha or Paushtic Parathas. Enjoy Amritsari dal recipe | Punjabi Amritsari dal | langarwali dal | healthy Amritsari dal | with detailed step by step recipe photos and video below. | [To make dal amritsari, clean, wash and soak the urad dal and chana dal in enough water for 1 hour., Drain well using a strainer., In a pressure cooker, add the soaked dal, turmeric powder, salt and 2 cups of water., Mix well and pressure cook for 4 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat the ghee in a deep non-stick pan and add the cumin seeds., When the seeds crackle add the ginger, green chillies and garlic and sauté on a medium flame for 30 seconds., Add the onions and sauté on a medium flame for 1 minute., Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the chilli powder, coriander powder and salt, mix well and cook on a medium flame for 1 minute., Add the cooked dal and ¼ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve the dal amritsari hot garnished with coriander.] | [Energy, 232 cal, Protein, 6.1 g, Carbohydrates, 18.5 g, Fiber, 5.5 g, Fat, 15.2 g, Cholesterol, 0 mg, Sodium, 15.2 mg] | dal-amritsari-30904r |
| rcp1695 | Dal and Rice Dosa, Mixed Dal Dosa | Snacks | NA | [urad dal (split black lentils), chana dal (split bengal gram), rice (chawal), salt, oil, sambhar, coconut chutney, spicy onion chutney] | 5 mins | 45 mins | [South Indian, Different Types of Dosa, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Jain Snacks, Evening Tea Snacks, Indian Birthday Party] | 25Makes 25 dosas | Jain | dal and rice dosa recipe | mixed dal dosa | South Indian mixed dal dosa | lentil dosa | with 30 amazing images. dal and rice dosa recipe is made from mixed dals and rice. Learn how to make South Indian mixed dal dosa. Quite different from the usual dosa in appearance and flavour, the dal and rice dosa has a dominance of dal flavour, which combines beautifully with sambar and chutney. As a more flavourful and aromatic variant, you can add finely chopped methi leaves or drumstick leaves to the batter before making this mixed dal dosa. If doing so, make sure you chop the leaves real fine so that it does not hinder spreading of the mixed dal dosa. Tips for dal and rice dosa recipe: 1. Cover with a lid and keep aside to ferment the batter in a warm place for 12 hours. 2. Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) or 200 mm ( 8") diameter thin circle. 3. The batter should be of pouring consistency. 4. Cook on a medium flame for about 2 minutes till the dosa turns golden brown in colour and crisp. dal and rice dosa is rich in Phosphorus, Folic Acid, Vitamin B1, Fiber, Magnesium, Protein. Enjoy dal and rice dosa recipe | mixed dal dosa | South Indian mixed dal dosa | lentil dosa | with step by step photos. | [To make dal and rice dosa, soak the rice, urad dal and chana dal in enough lukewarm water in a deep bowl and keep aside to soak for 2 hours., Drain, wash and blend in a mixer to a smooth paste using approx. 2 cups of water., Transfer the batter into a deep bowl, add the salt and mix well. Cover with a lid and keep aside to ferment in a warm place for 12 hours., Once fermented, add approx. 3 tbsp of water and mix well to make a batter of pouring consistency., Heat a non-stick tava (griddle), grease it with oil. Sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth., Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9 inches) diameter or 200 mm (8 inches) diameter thin circle., Smear a little oil over it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp., Fold over to make a semi-circle or a roll., Repeat with the remaining batter to make 24 more dosas., Serve dal and rice dosa immediately with sambhar, coconut chutney and spicy onion chutney.] | [Energy, 126 cal, Protein, 4.1 g, Carbohydrates, 14.8 g, Fiber, 2.5 g, Fat, 5.6 g, Cholesterol, 0 mg, Sodium, 9.6 mg] | dal-and-rice-dosa-mixed-dal-dosa-1695r |
| rcp1706 | Dal and Vegetable Idli | BreakFast | NA | [toovar (arhar) dal, yellow moong dal (split yellow gram), chana dal (split bengal gram), chopped fenugreek leaves (methi), chopped coriander (dhania), boiled green peas, grated coconut, chopped green chillies, chopped onions, grated carrot, salt, oil] | 15 mins | 0 mins | [South Indian, Different types of Idlis, South Indian Breakfast, Quick breakfast, Breakfast Idlis / Dosas / Uttapam, Hypothyroidism Diet, Hair Growth Hypothyroidism Diet] | 21Makes 21 idlis | South Indian | dal and vegetable idli recipe | instant dal vegetable idli | no rice idli | healthy Vitamin B1, Folic Acid rich idli | with 40 amazing images. dal and vegetable idli recipe is a healthy Indian breakfast dish. Learn how to make instant dal vegetable idli. A perfect breakfast option that combines a variety of pulses and vegetables, dal and vegetable idli is slightly heavier than the regular idlis. The batter can be used to make delectable dal and vegetable pancakes too. The batter for dal and vegetable idli is made from lots of nutritious ingredients like chana dal, yellow moong dal, toovar dal, fenugreek leaves, coriander, peas, coconut, green chillies, onions and carrots. Perfect for weight loss with 49 calories for one dal vegetable idli, these idlis are healthy for diabetics and heart patients too. With high folic acid, instant dal vegetable idli works perfectly for pregnant women. dal and vegetable idli is rich in Vitamin C, Vitamin B1, Folic Acid, Fiber, Phosphorus. Pro tips for dal and vegetable idli. 1. Grease the idli moulds with oil so that the idlis do not stick to the bottom. 2. Just before steaming, add 1 1/2 tsp fruit salt to the batter. Fruit salt provides a spongy, fluffy texture to the idli. Use neutral flavored fruit salt. Add the fruit salt just before steaming, else the ildis might not turn fluffy. 3. Mix gently after adding the fruit salt. If you mix vigorously then your idlis will turn flat. 4. Cool slightly and remove the Idli from the mould using a spoon. If you are facing difficulty in removing the idli then dip a knife in little oil and loosen the edges using a knife or remove them with the help of a wet spoon. 5. Use neutral (regular flavour) fruit salt. Serve dal and vegetable idli with sambar or coconut chutney. Enjoy dal and vegetable idli recipe | instant dal vegetable idli | no rice idli | healthy Vitamin B1, Folic Acid rich idli | with step by step photos. | [To make dal and vegetable idli, wash and soak the dals together at least 3 hours., Drain, add water and grind to a smooth paste., Add the fenugreek, coriander, green peas, coconut, green chillies, onion, carrot and salt and mix well., Gradually add water as required to make a thick batter. We added a total of 3/4th cup water., Just before steaming, add fruit salt and 1 tbsp of water to the batter and mix gently., Pour into greased idli moulds and steam for 10 to 12 minutes till done., Serve the dal and vegetable idli hot with sambhar and coconut chutney.] | [Energy, 49 cal, Protein, 2.8 g, Carbohydrates, 7.5 g, Fiber, 2 g, Fat, 0.9 g, Cholesterol, 0 mg, Sodium, 9.2 mg] | dal-and-vegetable-idli-1706r |
| rcp2931 | Dal and Vegetable Idli ( Pregnancy Recipe) | NA | NA | [toovar (arhar) dal, chana dal (split bengal gram), yellow moong dal (split yellow gram), fenugreek (methi) leaves, chopped coriander (dhania), chopped green chillies, boiled and mashed green peas, grated coconut, chopped onions, grated carrot, fruit salt, salt, oil] | 15 mins | 10 mins | [South Indian, Different types of Idlis, Diabetic recipes, Vitamin B1 Thiamine, Pregnancy Fiber Rich, Pregnancy Folic Acid Rich, Pregnancy Vitamin A Rich] | 20Makes 20 idlis | South Indian | dal and vegetable idli | 3 dal idli | no rice idli | methi dal idli | with 30 images. dal and vegetable idli is a healthy idli for all as there is no rice used. Learn to make methi dal idli. methi dal idlis are slightly heavier than the regular idlis as the batter is not fermented. Because of the combination of 3 dals and vegetables like methi, green peas and carrots dal and vegetable idlis are very nutritious. These are great for an early pregnancy boost and being an excellent source of iron, fibre, folic acid and vitamin c, 3 dal idli will ensure that you and your baby get plenty of goodness. You can even make sumptuous pancakes with the same batter instead of steaming them into idlis. Tips for methi dal idli: 1. Just before steaming, add 1 1/2 tsp fruit salt. This makes the idli soft. 2. Mix batter gently. Don't over mix the batter or your idli will not become fluffy. Enjoy dal and vegetable idli | 3 dal idli | no rice idli | methi dal idli | with step by step photos. | [To make dal and vegetable idli wash and soak the toovar dal, chana dal and moong dal together in enough water at least 3 hours. Drain., In a mixer put the drained dals. Add methi leaves, coriander, green chillies and 1 cup of water., Grind to a smooth paste and put in a bowl. Add green peas, coconut, onions, carrots and salt to taste., Just before steaming, add fruit salt. Pour 1 tablespoon water over the fruit salt. Let the bubbles form and mix gently., Pour the batter into greased idli moulds and steam for 10 to 12 minutes till done., Serve the dal and vegetable idli hot with coconut chutney.] | [Energy, 56 cal, Protein, 3.1 g, Carbohydrates, 8.3 g, Fiber, 2.3 g, Fat, 1.2 g, Cholesterol, 0 mg, Sodium, 9.1 mg] | dal-and-vegetable-idli--pregnancy-recipe-2931r |
| rcp3056 | Dal and Vegetable Mash ( Baby and Toddler ) | NA | NA | [yellow moong dal (split yellow gram), chopped carrot, chopped french beans] | 10 mins | 10 mins | [Pressure Cooker, Indian Cancer Patients, Cancer Mouth Sores] | 1Makes 0.75 cup | Indian | dal and vegetable mash recipe for babies | dal and vegetable puree for babies | healthy dal mash for babies | how to make dal mash for babies at home | with 21 amazing images. Dal and Vegetable Mash is a simple, easy to eat weaning food for babies above 8 months who are already accustomed to strained liquids and dals. Learn how to make dal mash for babies at home in a step by step manner. To make dal and vegetable mash for babies, combine the yellow moong dal along with chopped carrots, French beans and ½ cup of water in a pressure cooker, mix well and pressure cook for 3 whistles. Cool slightly and blend till smooth. Serve it lukewarm to your little one. Begin with a simple Dal Mash for Babies, and once your baby develops a liking for it, add vegetables to it to make Dal and Vegetable Puree for Babies. While salt is not recommended by pediatricians at this age, you can mildly season with pepper if it suits your child. We have shared a simple recipe of Dal and Vegetable Mash for Babies. You can substitute the yellow moong dal with green moong dal or masoor dal and carrots and French Beans with green peas. Moong Dal in this Healthy Dal Mash for Babies, which is rich in energy and protein, a good supplementary meal to meet the increased demands of your baby. It also provides a good base to which you can add other ingredients that you wish to introduce to your baby’s diet, including veggies like carrot and French beans and cauliflower. Enjoy dal and vegetable mash recipe for babies | dal and vegetable puree for babies | healthy dal mash for babies | how to make dal mash for babies at home | with detailed step by step photos. | [To make dal and vegetable mash, combine all the ingredients along with ½ cup of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Cool slightly and blend in a mixer till smooth., Serve the dal and vegetable mash lukewarm., Substitute 2 tbsp of yellow moong dal with 1 tbsp of yellow moong dal and 1 tbsp of masoor dal and proceed as per the above recipe.] | [Energy, 121 cal, Protein, 7.6 g, Carbohydrates, 21.8 g, Fiber, 4.4 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 22.1 mg] | dal-and-vegetable-mash--baby-and-toddler--3056r |
| rcp3086 | Dal and Vegetable Soup ( Baby and Toddler) | NA | NA | [green moong dal (split green gram), chopped tomatoes, chopped cabbage, chopped spinach (palak), salt, crumbled paneer (cottage cheese)] | 5 mins | 15 mins | [Pressure Cooker, Mixer, Recipes for Toddlers (1-3 Years), Babies recipes, 6 to 18 months] | 1Makes 1 cup | NA | dal vegetable soup for babies and toddlers recipe | healthy dal vegetable soup for kids | moong dal mixed vegetable soup | how to make healthy dal vegetable soup for babies | with 25 amazing images. Dal vegetable soup for babies and toddlers is a nourishing soup for babies which can be enjoyed by babies towards the end of infancy and during toddlerhood. Healthy dal vegetable soup for kids has not only dal and veggies but little paneer too. Learn to make healthy dal vegetable soup for babies. Making dal vegetable soup for babies and toddlers, involves buying all fresh veggies and chopping them as mentioned in the recipe. Wash the moong dal and combine and dal and veggies in a pressure cooker with enough water and salt and cook for 2 to 3 whistles. Once the cooker cools down, blend the mixture and transfer to a pan and boil it for about a minute. The soup is ready to be served to your little one. Your baby will gain enough protein from this moong dal mixed vegetable soup. This protein will nourish the growing cells of the body and help in bone development too. The veggies like carrot, cabbage and tomatoes add immune building vitamins like vitamin A and Vitamin C. Finally you can garnish with crumbled paneer for added mouthfeel. If your baby doesn’t like it, then blend it with the dal and veggie mixture of healthy dal vegetable soup for kids. Paneer is a good source of calcium and protein . Try and serve the moong dal mixed vegetable soup immediately on making, else it will thicken. You might then also notice a change in the colour of the soup. Enjoy dal vegetable soup for babies and toddlers recipe | healthy dal vegetable soup for kids | moong dal mixed vegetable soup | how to make healthy dal vegetable soup for babies | with step by step images. | [To make dal vegetable soup for babies and toddlers recipe, combine all the ingredients along with 1 cup of water in a pressure cooker and pressure cook for 2 to 3 whistles., Allow the steam to escape before opening the lid. Keep aside to cool slightly., When cooled, blend it in a blender till smooth purée., Transfer the purée into a broad non-stick pan and add the salt. Mix well and bring to a boil., Garnish the dal vegetable soup with paneer and serve lukewarm.] | [Energy, 72 cal, Protein, 4.8 g, Carbohydrates, 12.2 g, Fiber, 3.4 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 24.4 mg] | dal-and-vegetable-soup--baby-and-toddler-3086r |
| rcp3884 | Dal Banjara, Rajasthani Dal Banjara | NA | NA | [chilkewali urad dal (spit black gram with skin), chana dal (split bengal gram), turmeric powder (haldi), salt, ghee, sliced onions, cloves (laung / lavang), cinnamon (dalchini), whole dry kashmiri red chillies, ginger-garlic (adrak-lehsun) paste, chopped green chillies, chilli powder, lemon juice, chopped coriander (dhania)] | 5 mins | 28 mins | [Rajasthani Kadhi, Dal, Rajasthani Traditional Combinations, Frozen Foods, Indian Freezer Recipes, Popular Dals from all over India, Celebration Dals, Indian Party, Pressure Cooker] | 6Makes 6 servings | Rajasthani | dal banjara recipe | Rajasthani dal banjara | healthy dal banjari | with amazing 23 images. dal banjara is a delicious dal recipe made with chiklewali urad dal and chana dal. It is derived from Rajasthan, however has gained popularity all over India due to its unique taste. dal banjara and langarwali dal are two quite similar dals, they are derived and originated from different regions yet the ingredients used are same. Story of Rajasthani dal banjara. A pot of pulses seasoned with simple spices was lit up with firewood and simmered for several hours to make this Rajasthani dal banjara preparation. The cooks would have a meal ready around the time the maharaja returned from shikaar. It would consist of this Rajasthani dal banjara along with a meat preparation eaten with rotis. This is a quicker version of the traditional recipe but tastes just as delicious. In Rajasthani banjara dal the intense flavour of urad dal with its skin on is simply brilliant compared to the relatively bland de-skinned version. Together with chana dal and an assortment of spices, green chillies and onions, it transforms into a delicious Rajasthani dal banjara that will make you lick your fingers! People often confuse themselves between maa ki dal, dal makhani and dal banjara. But the proportions of dal used in all the three dals vary. dal banjari is also quite mild in taste yet delicious. When I long for change in menu I make dal banjara with chapatti or jeera rice. It is definitely a comfort food for me. Also, the dal banjari uses minimum and the most basic ingredients and doesn’t take much time for cooking. I got familiar to this recipe when one of my Marwadi friend called me home for a meal, his mother prepared it for us. It is better to serve the dal banjara immediately on cooking, garnished with freshly chopped coriander, in order to retain the proper consistency. Over time, it has the tendency to thicken. Learn to make dal banjara recipe | Rajasthani dal banjara | healthy dal banjari | with detailed step by step photos. | [To make dal banjara, combine both the dals, turmeric powder, salt and 3 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat the ghee in a deep non-stick pan, add the onions, cloves, cinnamon and red chillies and sauté on a medium flame for 2 minutes., Add the ginger-garlic paste, green chillies and chilli powder and sauté on a medium flame for 1 minute., Add the cooked dal, salt, lemon juice and 2 cups of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally., Serve the dal banjara immediately garnished with coriander.] | [Energy, 184 cal, Protein, 9.6 g, Carbohydrates, 25.9 g, Fiber, 5.6 g, Fat, 4.7 g, Cholesterol, 0 mg, Sodium, 22.5 mg] | dal-banjara-rajasthani-dal-banjara-3884r |
| rcp42904 | Dal Bukhara, Punjabi Style Black Urad Dal | Lunch | NA | [urad (whole black lentil), turmeric powder (haldi), ghee, cumin seeds (jeera), ginger (adrak), tomato pulp, kashmiri red chilli powder, chilli powder, coriander (dhania) powder, cumin seeds (jeera) powder, salt, garam masala, dried fenugreek leaves (kasuri methi), fresh cream, butter, charcoal, ghee, fresh cream, butter] | 15 mins | 50 mins | [Mughlai Dals, Popular Dals from all over India, Celebration Dals, Father's Day, Indian Party, Birthday Party Main Dishes, Dal for lunch, Indian lentils for lunch] | 6Makes 6 servings | Indian | dal bukhara recipe | restaurant style dal bukhara | Punjabi style black urad dal | creamy Indian black lentil dal | with 40 amazing images. dal bukhara recipe | restaurant style dal bukhara | Punjabi style black urad dal | creamy Indian black lentil dal is creamy, rich and velvety! learn how to make restaurant style dal bukhara. To make dal bukhara, in a pressure cooker, add soaked whole urad, add turmeric powder, salt add 2½ cups of water and pressure cook for 7 to 8 whistles or till the dals are overcooked. Allow the steam to escape before opening the lid. Mash well with the back of the ladle. Keep aside. In a deep non stick pan, heat ghee, add cumin seeds. When the cumin seeds crackle, add the ginger garlic paste saute on medium flame for few seconds. Add tomato puree, kashmiri red chilli powder, red chilli powder, coriander powder, roasted cumin seed powder, cook on medium flame for 3 to 4 minutes, while stirring occasionally. Add the cooked and mashed dal, ½ cup water and salt, mix well. Cover with a lid and cook the dal on medium flame for 10 to 12 minutes, while stirring occasionally. Finally to complete making restaurant style dal Bukhara, add garam masala, crush kasuri methi lightly, fresh cream and butter. Mix well and cover with a lid and cook for another 10 minutes, while stirring occasionally. Place a piece of aluminium foil in the centre of the dal and place live charcoal on it, add ghee. Cover it with lid for 3 to 4 minutes. Garnish with fresh cream and butter. Serve hot with jeera rice or roti of your choice. Punjabi style black urad dal, a rich, flavorful lentil preparation can be rightly called as the close cousin of dal makhani. The major difference is unlike dal makhani, dal bukhara is made only with whole black gram (urad dal). The robustness in this creamy Indian black lentil dal recipe is brought by slow-cooking for a longer time and the addition of Indian spices along with tomato puree. The longer the dal is cooked, it enhances the taste and acquires a creamy texture. This is a popular dal of ITC hotel. To get the perfect restaurant style dal bukhara it is given charcoal smoke to get a tandoor smoky flavour. This is what brings out the best in it. Tips to make dal Bukhara. 1. The tomato pulp used in this recipe is fresh. Learn how to make thick homemade tomato pulp. 2. We suggest you to use readymade fresh cream for a restaurant style flavour. Do not use the cream formed on top of milk after boiling. 3. If you are serving it later, you will need to adjust the consistency by adding little water while re-heating. Enjoy dal bukhara recipe | restaurant style dal bukhara | Punjabi style black urad dal | creamy Indian black lentil dal | with step by step photos. | [To make dal bukhara, in a pressure cooker, add soaked whole urad, add turmeric powder, salt add 2½ cups of water and pressure cook for 7 to 8 whistles or till the dals are overcooked., Allow the steam to escape before opening the lid. Mash well with the back of the ladle. Keep aside., In a deep non stick pan, heat ghee, add cumin seeds. When the cumin seeds crackle, add the ginger garlic paste saute on medium flame for few seconds., Add tomato pulp, kashmiri red chilli powder, red chilli powder, coriander powder, roasted cumin seed powder, cook on medium flame for 3 to 4 minutes, while stirring occasionally., Add the cooked and mashed dal, ½ cup water and salt, mix well. Cover with a lid and cook the dal on medium flame for 10 to 12 minutes, while stirring occasionally., Add garam masala, crush kasuri methi lightly, fresh cream and butter. Mix well and cover with a lid and cook for another 10 minutes, while stirring occasionally., Place a piece of aluminium foil in the centre of the dal and place live charcoal on it, add ghee. Cover it with lid for 3 to 4 minutes., Garnish with fresh cream and butter., Serve the dal bukhara hot with jeera rice or roti of your choice.] | [Energy, 205 cal, Protein, 5.1 g, Carbohydrates, 14.3 g, Fiber, 5.4 g, Fat, 14.4 g, Cholesterol, 10 mg, Sodium, 44 mg] | dal-bukhara-punjabi-style-black-urad-dal-42904r |
| rcp41362 | Dal Chenchki | Lunch | NA | [masoor (split red lentil) dal, oil, green chillies, cumin seeds (jeera), nigella seeds (kalonji), fenugreek (methi) seeds, mustard seeds ( rai / sarson), bay leaf (tejpatta), shallots (madras onions), chopped tomatoes, chilli powder, turmeric powder (haldi), garam masala, coriander (dhania) powder, salt, chopped coriander (dhania)] | 10 mins | 20 mins | [Bengali Dals / Curry, Popular Dals from all over India, Low Calorie Dals, Low Calorie Kadhis, Pressure Cooker, Quick Pressure Cooker, Dal for lunch, Indian lentils for lunch] | 4Makes 4 servings | Bengali | dal chenchki recipe | Bengali dal chenchki | healthy dal recipe | with 32 amazing images. A very interesting way of preparing dal, learnt from the Bengalis, the dal chenchki has a really mouth-watering flavour and appetizing aroma. Learn how to make dal chenchki recipe | Bengali dal chenchki | healthy dal recipe | Typically, most Bengali dishes are tempered with a mix of seeds including mustard, fenugreek and nigella. The dal chenchki too derives much of its flavour from this mix of seeds, as well as a range of spice powders. Shallots also give the dal a nice crunch and pungent taste. This healthy dal recipe is pressure-cooked, and is therefore not very time consuming. dal chenchki can also be enjoyed by diabetics, people with heart problems and weight-watchers as it is quite healthy, with a good dose of protein and iron too. Tips to make dal chenchki: 1. If you are jain, they can avoid adding shallots. 2. Instead of masoor dal you can use any other dal. 3. Nigella seeds are very important to add in Bengali cuisine. Enjoy dal chenchki recipe | Bengali dal chenchki | healthy dal recipe | with step by step photos. | [Wash and soak the masoor dal in enough water in a deep bowl for ½ hour. Drain well and keep aside., Heat the oil in a pressure cooker and add green chillies, cumin seeds, nigella seeds, fenugreek seeds, mustard seeds and bayleaf and sauté on a medium flame for few seconds., Add the shallots and sauté on a medium flame for 2 minutes., Add the soaked and drained masoor dal and sauté on a medium flame for 2 minutes or till the dal turns light brown in colour., Add the tomatoes, chilli powder, turmeric powder, garam masala and coriander powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add 2½ cups of water and salt, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Add the coriander and mix well., Serve hot.] | [Energy, 121 cal, Protein, 7.6 g, Carbohydrates, 19.1 g, Fiber, 3.5 g, Fat, 1.5 g, Cholesterol, 0 mg, Sodium, 5.9 mg] | dal-chenchki-41362r |
| rcp578 | Dal Dhokli ( Gujarati Recipe) | Dinner | Veg | [whole wheat flour (gehun ka atta), besan (bengal gram flour), salt, chilli powder, turmeric powder (haldi), carom seeds (ajwain), oil, whole wheat flour (gehun ka atta), toovar (arhar) dal, salt, kokum, lemon juice, chopped jaggery (gur), ginger-green chilli paste, chilli powder, curry leaves (kadi patta), turmeric powder (haldi), ghee, oil, cumin seeds (jeera), mustard seeds ( rai / sarson), asafoetida (hing), round red chillies (boriya mirch), cinnamon (dalchini), cloves (laung / lavang), chopped coriander (dhania), ghee, ghee] | 15 mins | 38 mins | [Gujarati One Dish Meal, Dinner, One Dish Vegetarian Meals, One Meal Dinner, Indian Party, Pressure Cooker, Kadai Veg] | 6Makes 6 servings | Gujarati | traditional Gujarati dal dhokli recipe | dal dhokli | with 48 step by step amazing images. Dal dhokli is a Sunday morning delight in most traditional Gujarati households! A perfect combination of spiced whole wheat flour dhoklis simmered in Gujarati dal, traditional Gujarati dal dhokli can be classified as a sumptuous one-dish meal, but you could also serve it with rice to make it all the more tasty and wholesome. Dal Dhokli is an all-time favourite dish made in Maharashtra and Gujarat, in which strips of wheat flour dough are cooked in a tongue-tickling dal. The traditional Gujarati dal dhokli recipe is quite lengthy yet the outcome is tasty and amazing and worth every effort. To make dal dhokli, we have prepared dhoklis for dal by combining whole wheat flour, besan, chili powder, turmeric powder, carom seeds and oil and knead into a semi-stiff dough. Further, divide, roll and cook lightly for both the sides. Cool and cut each chapati into diamond or square shapes and keep aside. Next, we have made dal by pressure cooking the toovar dal. Transfer to a deep non-stick pan, further, blend with hand blender adding enough water. You might think that the dal is too watery but that’s how it should be. Once you add the dhokli, it will absorb some of the water and the dal will get thicker. add the salt, kokum, lemon juice, jaggery, ginger-green chilli paste, chilli powder, cashewnuts, curry leaves and turmeric powder, mix well and cook on a medium flame for 10 to 15 minutes, while stirirng occasionally. Meanwhile, for the tempering, heat the ghee and oil in a small non-stick pan, add the cumin seeds and mustard seeds and allow them to crackle. When the seeds crackle, add the asafoetida, red chillies, cinnamon, cloves and sauté on a medium flame for 30 seconds. Add this tempering to the dal, mix well and while stirring occasionally. Just before serving, boil the dal, once it starts boiling, add the dhoklis, coriander and ghee, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve the dal dhokli immediately with ghee. Just remember to simmer the dhokli in dal just before serving, or else it will turn soggy. Add the dhoklis one by one into the dal, otherwise they could coagulate to form one big lump. Add more water if the dal thickens while simmering. My mother would prepare dal dhokli for us as breakfast or lunch on Sundays. Every Gujarati loves dal dhokli so similarly each and every family member loved relishing hot dal dhokli with ghee smeared on top. You can even fry few peanuts and garnish dal dhokli with it before serving. You can try other satiating Gujarati one-dish meals like Sev Usal, Dahiwali Roti, Toovar Dal and Mixed Vegetable Masala Khichdi and Green Moong Dal Handvo. Enjoy traditional Gujarati dal dhokli recipe | dal dhokli | with detailed step by step photos and video below. | [Combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water., Cover the dough with a lid and keep aside for atleast 15 minutes., Divide the dough into 5 equal portions and roll out each portion into a 200 mm. (8”) diameter thin circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook each chapati lightly from both the sides., Cool and cut each chapati into diamond or square shapes and keep aside., Clean, wash and drain the dal., Combine the dal and 2 cups of hot water in a pressure cooker and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Combine the cooked dal and 1 cup of hot water in a deep non-stick pan and blend it well using a hand blender till smooth., Add more 2½ cups of hot water and mix very well., Place the deep non-stick pan on the flame , add the salt, kokum, lemon juice, jaggery, ginger-green chilli paste, chilli powder, cashewnuts, curry leaves and turmeric powder, mix well and cook on a medium flame for 10 to 15 minutes, while stirirng occasionally., Meanwhile, for the tempering, heat the ghee and oil in a small non-stick pan, add the cumin seeds and mustard seeds and allow them to crackle., When the seeds crackle, add the asafoetida, red chillies, cinnamon, cloves and sauté on a medium flame for 30 seconds., Add this tempering to the dal, mix well and cook on a medium flame for 2 to 3 minutes, while stirirng occasionally. Keep aside., Just before serving, boil the dal, once it starts boiling, add the dhoklis, coriander and ghee, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve the dal dhokli immediately with ghee., Add the dhoklis one by one into the dal, otherwise they could coagulate to form one big lump., Add more water if the dal thickens while simmering.] | [Energy, 366 cal, Protein, 10.5 g, Carbohydrates, 49.2 g, Fiber, 5.9 g, Fat, 14.5 g, Cholesterol, 0 mg, Sodium, 16.5 mg] | dal-dhokli--gujarati-recipe-578r |
| rcp1965 | Dal Fry | NA | Veg | [yellow moong dal (split yellow gram), masoor (split red lentil) dal, turmeric powder (haldi), green chillies, grated ginger (adrak), grated garlic (lehsun), salt, ghee, mustard seeds ( rai / sarson), nigella seeds (kalonji), whole dry kashmiri red chilli, chopped onions, chopped tomatoes, chilli powder, chopped coriander (dhania)] | 10 mins | 22 mins | [Punjabi, Raksha - Bandhan, Mother's Day, Indian Party, Pressure Cooker, Non Stick Kadai Veg, Quick Dals / quick Kadhis] | 4Makes 4 servings (4 serving ) | Punjabi | dal fry | Punjabi dal fry | dhaba style dal fry | Indian dal curry soup | with amazing 26 images. dal fry recipe is a popular Punjabi dal fry. A mixture of moong and masoor dal cooked to perfection in dhaba style dal fry and perked up with an aromatic tempering along with fried onions and tomatoes. This dal fry has a very pleasing texture and irresistible flavour too. From roadside dhabhas to global Indian restaurants, almost all diners serve this all-time favourite dhaba style dal fry. A thoughtful combination of everyday ingredients come together in the form of a tadka to give this dal frydal fry a thoroughly enjoyable flavour that lingers on the palate for a long time. dal fry with masoor dal is made with the most basic ingredients yet the outcome is beautiful. Generally, authentic dal fry is made with made with toor dal and chana dal but here we have slightly twisted the recipe by making dal fry with masoor dal and toor dal. This is our version of it. The aroma tingles your nostrils, while the flavour teases your taste buds – so enticing is this dal frydal fry that it is hard to believe that it is simple, everyday fare made with the commonest ingredients! The addition of nigella seeds to the tempering is a special touch, which leaves a lingering flavour of dal fry on your taste buds even after you finish your meal. You can serve the dal fry with rotis, parathas, naans, plain steamed rice or jeera rice. It is simple and easy to cook, but gives irresistible results, so do give it a try! Learn to make dal fry | Punjabi dal fry | dhaba style dal fry | Indian dal curry soup | with detailed step by step recipe photos and video below. | [To make dal fry, combine the dals, 2½ cups of water, turmeric powder, green chillies, ginger, garlic and salt in a pressure cooker, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid and keep aside., Heat the 2 tbsp ghee in a deep non-stick kadhai, add the mustard seeds, nigella seeds and dry kashmiri red chilli and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 2 to 3 minutes or till the onions turn translucent., Add the tomatoes and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the cooked dal mixture and 1½ cups of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Heat the remaining 1 tbsp ghee in a small non-stick pan , add the chilli powder, immediately pour over the dal and mix well., Serve the dal fry immediately garnished with coriander.] | [Energy, 245 cal, Protein, 13.1 g, Carbohydrates, 32.6 g, Fiber, 5.4 g, Fat, 7 g, Cholesterol, 0 mg, Sodium, 8.8 mg] | dal-fry-1965r |
| rcp33898 | Dal Fry ( Microwave Recipe ) | NA | NA | [masoor dal (split red lentil), chana dal (split bengal gram), butter, cumin seeds (jeera), chopped onions, chopped tomatoes, chopped green chillies, chopped ginger (adrak), chopped garlic (lehsun), chilli powder, turmeric powder (haldi), salt, chopped coriander (dhania)] | 10 mins | 20 mins | [Microwave, Microwave] | 4Makes 4 servings | NA | Dal fry is literally every where! you will find it on every restaurant menu, in most buffets, in wedding spreads, parties and in day-to-day meals. That is how versatile and common this north indian recipe is. Devoid of too many spices, this dal tastes very natural though not bland or raw. In short, it tastes just perfect. However, most people are so engrossed in the final product that they do not even realise that it is comprised of an uncommon combination of dals – chana dal and masoor dal. Dal fry is a good fit for microwave cooking, as it can be made much faster and easier. | [Combine the masoor dal and chana dal in a microwave safe bowl and microwave on high for 1 minute, without using water., Blend the dals in a mixer to a coarse paste, without using water., Transfer the powder to the same microwave safe bowl, add 2½ cups of water and microwave on high for 14 minutes, while stirring once every 5 minutes., Put 1 tbsp of butter in a microwave safe bowl and microwave on high for 30 seconds, Add the cumin seeds and onions, mix well and microwave on high for 1 minute., Add the tomatoes, green chillies, ginger, garlic, chilli powder, turmeric powder and salt, mix well and microwave on high for 1 minute., Add the boiled dal, coriander and the remaining 1 tbsp of butter, mix well and microwave on high for 3 minutes., Serve immediately garnished with coriander.] | [Energy, 145 cal, Protein, 6.1 g, Carbohydrates, 17.3 g, Fiber, 3.6 g, Fat, 5.7 g, Cholesterol, 15 mg, Sodium, 61.9 mg] | dal-fry--microwave-recipe--33898r |
| rcp42771 | Dal Fry with Toor Dal | NA | Veg | [toovar (arhar) dal, masoor (split red lentil) dal, turmeric powder (haldi), salt, ghee, mustard seeds ( rai / sarson), nigella seeds (kalonji), cumin seeds (jeera), chopped onions, grated ginger (adrak), grated garlic (lehsun), green chillies, whole dry kashmiri red chilli, curry leaves (kadi patta), chopped tomatoes, chilli powder, asafoetida (hing), dried fenugreek leaves (kasuri methi), garam masala, salt, chopped coriander (dhania)] | 10 mins | 30 mins | [Punjabi Dals | Punjabi Kadhis, Popular Dals from all over India, Celebration Dals, Indian Party, Non Stick Kadai Veg, Kids High Energy Indian Foods, Indian Teen] | 4Makes 4 servings | Punjabi | toor dal fry recipe | restaurant style toor dal fry | toor dal fry with rice | toor dal tadka | with 32 amazing images. toor dal fry recipe | restaurant style toor dal fry | toor dal fry with rice | toor dal tadka is a thoughtful combination of everyday ingredients that come together in the form of a tadka to give this dal a thoroughly enjoyable flavour that lingers on the palate for a long time. Learn how to make restaurant style toor dal fry. We have used a combination of toor dal and masoor dal to give this restaurant style toor dal fry a perfect texture and mouth-feel. The dals are a good source of protein. Serve them to kids, adults and senior citizens to nourish cells of the body. The protein along with fibre from dal also satiates you for a long time thus giving a feeling of satiety. Also B vitamins from dals help in energy metabolism. To make toor dal fry, combine the dals, 2½ cups of water, turmeric powder, and salt in a pressure cooker, mix well and pressure cook for 2 whistles. Heat the ghee in a deep non-stick kadhai, add the mustard seeds, nigella seeds, cumin seeds and onions and saute for 2-3 minutes. Saute the ginger, garlic and green chillies for 1-2 minutes. Add the kashmiri red chilli, curry leaves and sauté on a medium flame for 2-3 minutes. Add the tomatoes and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add chilli powder and a pinch of asafoetida and cook for about 1 minute. Add the cooked dal mixture and ¼ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the garam masala, mix well and cook for 1-2 minutes. Serve the dal fry with toor dal immediately garnished with coriander. The aroma of toor dal tadka tingles your nostrils, while the flavour teases your taste buds – so enticing is this dal that it is hard to believe that it is simple, everyday fare made with the commonest ingredients! One of the most popular dals, the toor dal fry is seen in most restaurant and wedding spreads. It can also be carried in the dabba to enjoy a healthy and tasty meal at work or in school. You can serve the dal fry with toor dal with rotis, parathas, naans, plain steamed rice or jeera rice. It is simple and easy to cook, but gives irresistible results, so do give it a try! Tips for toor dal fry. 1. Remember to soak the masoor dal well in advance before cooking. 2. Add the flavouring ingredients in the order mentioned in the recipe, to get the best flavour and aroma. 3. Diabetics and heart patients can also enjoy this dal provided only 1 to 2 tsp of ghee is used in the tempering. Enjoy toor dal fry recipe | restaurant style toor dal fry | toor dal fry with rice | toor dal tadka | with step by step photos below. | [To make dal fry with toor dal, combine the dals, 2½ cups of water, turmeric powder, and salt in a pressure cooker, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid and keep aside., Heat the ghee in a deep non-stick kadhai, add the mustard seeds, nigella seeds, cumin seeds and onions. Mix well and saute for 2-3 minutes., Add the grated ginger, garlic and green chilles and aute for 1-2 minutes., Add the kashmiri red chilli, curry leaves and and sauté on a medium flame for 2-3 minutes., Add the tomatoes and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add chiili powder and a pinch of hing. Mx well and cook for about 1 minute., Add the cooked dal mixture and ¼ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Add the garam masala, mix well and cook for 1-2 minutes., Serve the dal fry with toor dal immediately garnished with coriander.] | [Energy, 207 cal, Protein, 9.7 g, Carbohydrates, 26 g, Fiber, 4.3 g, Fat, 7.2 g, Cholesterol, 0 mg, Sodium, 12.7 mg] | dal-fry-with-toor-dal-42771r |
| rcp37759 | Dal Kabila | Lunch | NA | [urad dal (split black lentils), salt, ghee, cinnamon (dalchini), cloves (laung / lavang), ginger-garlic (adrak-lehsun) paste, whole dry kashmiri red chillies, chopped green chillies, chopped tomatoes, garam masala, chilli powder, turmeric powder (haldi), coriander (dhania), coriander (dhania), fresh cream, ghee, cumin seeds (jeera), chilli powder, garam masala, coriander (dhania)] | 15 mins | 23 mins | [Mughlai Dals, Indian Party, Dal for lunch, Indian lentils for lunch] | 4Makes 4 servings (4 serving ) | Indian | dal kabila recipe | Mughlai dal kabila | tadka urad dal | with 22 amazing images. dal kabila is a mouthwatering Mughlai dal kabila made with urad dal or split black lentils this dal is tempered with whole Kashmiri red chillies that add the spiciness and colour. This dal kabila should be eaten hot as it tends to become thick and mushy when cold. Also avoid going overboard with the cream as this too will lead to the texture of the tadka urad dal turning sticky. Notes on dal kabila recipe. 1. Take a deep nonstick pan and heat some ghee in it. You can even use butter if you do not have ghee but as this is a Mughlai recipe, ghee will give a richer and better taste. 2. We also add turmeric powder, coriander powder and salt along with the other spices. While the turmeric powder gives the dal kabila its unique yellow color, it is the coriander powder that imparts flavor. 3. Switch off the flame, add the fresh cream. Fresh cream is only added after turning off the flame because if it is heated continuously, there is a chance it might curdle. This dal can be served with rice as well as with rotis or parathas. Learn to make dal kabila recipe | Mughlai dal kabila | tadka urad dal | with step by step photos and videos below. | [To make dal kabila, clean, wash and soak the urad dal in enough water for 1 hour. Drain well., Combine the urad dal, salt and 2 cups of water in a pressure cooker and pressure cook for 3 whistles or till the dal is cooked., Allow the steam to escape before opening the lid. Keep aside., Heat the ghee in a deep non-stick pan, add the cinnamon and cloves and sauté on a medium flame for few seconds., Add the ginger-garlic paste, red chillies, green chillies and sauté on a medium flame for 1 minute., Add the tomatoes, garam masala, chilli powder, turmeric powder, coriander powder and salt and sauté on a medium flame for 2-3 minutes., Add the cooked urad dal, coriander and ½ of cup water, mix well and cook for 1-2 minutes, while stirring occasionally., Switch off the flame, add the fresh cream and mix well. Keep aside., Heat the ghee in a pan, add the cumin seeds, chilli powder and garam masala and sauté on a medium flame for 1 minute., Pour this tempering over the prepared dal and mix well., Serve the dal kabila immediately garnished with coriander.] | [Energy, 364 cal, Protein, 13.3 g, Carbohydrates, 33.9 g, Fiber, 7.2 g, Fat, 19.5 g, Cholesterol, 0 mg, Sodium, 30.3 mg] | dal-kabila-37759r |
| rcp32505 | Dal Kabila, Diabetic Recipe | NA | NA | [urad dal (split black lentils), salt, oil, cumin seeds (jeera), cinnamon (dalchini), cardamom (elaichi), cloves (laung / lavang), whole dry kashmiri red chilli, ginger-garlic (adrak-lehsun) paste, chopped green chillies, chopped tomatoes, turmeric powder (haldi), chilli powder, coriander (dhania) powder, garam masala, lemon juice, chopped coriander (dhania)] | 15 mins | 20 mins | [Mughlai, Popular Dals from all over India, Indian Party, B Vitamins, Pregnancy Folic Acid Rich, Preconception Indian Recipes, Diabetic Dals & Kadhis] | 4Makes 4 servings | Indian | dal kabila recipe | healthy dal kabila | creamy urad ki dal | with 35 amazing images A healthy dal kabila which has a lot of nutritional benefits. Learn how to make dal kabila recipe | healthy dal kabila | creamy urad ki dal | dal kabila is Mughal dal which is filled with protein and enriched with the flavor of spices. Urad dal is highly nutritious dal which contains good amount of fiber in it. It is also a good source of protein. This mouth-watering creamy urad ki dal is high in protein, iron, folic acid and zinc, none can deny the nutrient value of this dish! such as this one. dal kabila is a perfect combination to have with rice or parathas. Tips to make dal kabila: 1. Dal tends to thicken as it cools down, add water to adjust consistency and re-heat. 2. You can also add curry leaves to make dal. 3. Serve Dal Kabila hot with roti, rice or paratha of your choice. Enjoy dal kabila recipe | healthy dal kabila | creamy urad ki dal | with detailed step by step photos. | [To make dal kabila, drain the urad dal, add 2 cups of water and salt and pressure cook for 2 whistles till the dal is cooked. Allow the steam to escape before opening the lid. Keep aside., Heat the oil in a deep non-stick pan and add the cumin seeds, cinnamon, cardamom and cloves and red chillies and sauté for a few seconds., Add the ginger-garlic paste, green chillies and tomatoes and sauté on a medium flame for 4 to 5 minutes, while stirring continuously., Add the turmeric powder, chilli powder, coriander powder, garam masala and salt and sauté on a medium flame for 2 minutes, while stirring continuously., Add the urad dal and 1 cup of water, mix well and cook on a medium flame for 5 minutes. Keep aside., Add the lemon juice and mix well., Serve the dal kabila hot garnished with coriander., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 204 cal, Protein, 13 g, Carbohydrates, 33.2 g, Fiber, 6.9 g, Fat, 2.1 g, Cholesterol, 0 mg, Sodium, 26 mg] | dal-kabila-diabetic-recipe-32505r |
| rcp1961 | Dal Kadhi, Healthy Indian Kadhi | Dinner | NA | [chana dal (split bengal gram), whisked curds (dahi), oil, cumin seeds (jeera), asafoetida (hing), ginger-green chilli paste, chopped capsicum, chilli powder, salt, sugar, chopped coriander (dhania)] | 10 mins | 22 mins | [Rajasthani Kadhi, Dal, Celebration Dals, Kadhi recipes from all across India, Indian Party, Pressure Cooker, Lunch Kadhi, Dinner Curry] | 4Makes 4 servings | Rajasthani | dal kadhi recipe | chana dal kadhi | healthy Indian kadhi | with 31 amazing images. dal kadhi recipe | chana dal kadhi | healthy Indian kadhi is a perfect blend of Indian flavours and aroma. Learn how to make chana dal kadhi. To make dal kadhi, clean, wash and soak the chana dal in enough water in a deep bowl for 30 minutes. Drain well. Combine the chana dal and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the asafoetida and ginger-green chilli paste and sauté on a medium flame for a few seconds. Add the capsicum and chilli powder and sauté on a medium flame for 1 to 2 minutes. Add the cooked chana dal and salt, mix well and cook on a slow flame for 4 to 5 minutes, while stirring occasionally. Add the curds, sugar and coriander, mix well and cook on a slow flame for 2 minutes, while stirring continuously. Serve hot. A wholesome kadhi that uses cooked chana dal instead of besan. You will enjoy the texture of this thick dal kadhi, as well as the lingering mouthwatering flavour, brought about by simple spices. Another special aspect of this chana dal kadhi is the addition of chopped capsicum, which imparts not just crunch but also a flavour and aroma that you will surely relish. Health conscious can reduce the amount of oil used for tempering and avoid the addition of sugar to make healthy Indian kadhi. They can also make their choice between the use of full fat curd and low fat curd depending on the amount of fat allowed in their diet. Dal and curd both are a very good source of protein, which adds satiety and boosts metabolism. Weight-watchers, heart patients and diabetics can enjoy healthy Indian kadhi. Tips for dal kadhi. 1. Chana dal has to be soaked for 30 minutes. So plan for it in advance. 2. To make thin dal kadhi, while pressure cooking add 2½ cups of water instead of 2 cups of water. 3. To further add a touch of nourishment, you can add some finely chopped spinach or methi to the dal after sauteing the capsicum. Enjoy dal kadhi recipe | chana dal kadhi | healthy Indian kadhi | with step by step photos. | [To make dal kadhi, clean, wash and soak the chana dal in enough water in a deep bowl for 30 minutes. Drain well., Combine the chana dal and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat the oil in a deep non-stick pan and add the cumin seeds., When the seeds crackle, add the asafoetida and ginger-green chilli paste and sauté on a medium flame for a few seconds., Add the capsicum and chilli powder and sauté on a medium flame for 1 to 2 minutes., Add the cooked chana dal and salt, mix well and cook on a slow flame for 4 to 5 minutes, while stirring occasionally., Add the curds, sugar and coriander, mix well and cook on a slow flame for 2 minutes, while stirring continuously., Serve the dal kadhi hot.] | [Energy, 271 cal, Protein, 12.2 g, Carbohydrates, 33.4 g, Fiber, 7.9 g, Fat, 9 g, Cholesterol, 6 mg, Sodium, 44.8 mg] | dal-kadhi-healthy-indian-kadhi-1961r |
| rcp41354 | Dal Kalai, Bengali Kalai Dal | NA | Vegan | [urad dal (split black lentils), turmeric powder (haldi), salt, oil, slit green chillies, asafoetida (hing), fennel seeds (saunf), chopped ginger (adrak)] | 5 mins | 15 mins | [Bengali Dals / Curry, Popular Dals from all over India, Low Calorie Dals, Low Calorie Kadhis, Pressure Cooker, Indian Cancer Patients, Vegan, Cancer Dals] | 5Makes 5 servings | Bengali | Taste has nothing to do with complexity – and this recipe proves the fact! A simple dal from Bengali kitchens, Dal Kalai is made by flavouring cooked urad dal with a paste of saunf and ginger. Together with a quick tempering of green chillies, this paste gives the dal such an awesome taste and aroma, making it totally irresistible. However, once you try the recipe, you will be awed by its simplicity! Indeed, it is so easy and quick you can make it on the busiest of days. Without much oil or cream, the Dal Kalai is also a great choice for diabetics and weight-watchers . Enjoy it with Mixed Sprouts Paratha . | [Combine the urad dal, turmeric powder, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid., Lightly mix it using a whisk., Add 1 cup water, mix lightly using a whisk. Keep aside., Heat the oil in a deep non-stick pan, add the slit green chillies and asafoetida and sauté on a medium flame for a few seconds., Add the prepared paste, mix well and cook on a medium flame for 1 minute., Add the cooked dal, little salt and 1 cup water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Serve hot.] | [Energy, 164 cal, Protein, 10.1 g, Carbohydrates, 25 g, Fiber, 4.9 g, Fat, 2.6 g, Cholesterol, 0 mg, Sodium, 16.7 mg] | dal-kalai-bengali-kalai-dal-41354r |
| rcp39570 | Dal Khichdi | Dinner | Veg | [toovar (arhar) dal, rice (chawal), turmeric powder (haldi), asafoetida (hing), salt, ghee, cloves (laung / lavang), cinnamon (dalchini), black peppercorns (kalimirch), round red chillies (boriya mirch), cumin seeds (jeera), slit green chillies, curry leaves (kadi patta), chopped onions, chopped garlic (lehsun), chopped tomatoes, chilli powder] | 10 mins | 20 mins | [Indian Veg Recipes, Dinner, One Dish Vegetarian Meals, Traditional Indian Rice Recipes, collection of khichdi recipes, Indian Pressure Cooker, Pressure Cooker Indian Rice, Khichdi, Pulao] | 4Makes 4 servings | Indian | khichdi recipe | dal khichdi | toor dal khichdi | how to make dal khichdi | with 31 amazing images An elaborate yet easy khichdi that makes a wholesome and delicious meal, the toor dal khichdi is made of toor dal and rice combined with not just whole spices but also onions, garlic and tomatoes. This imparts a tangy twist to the dal khichdi making it holistic in terms of taste too. When you don’t have time to prepare a Kadhi, you can just serve toor dal khichdi with curds and papad like Fried papad, Roasted papad, Fried Khichiya Papad, Roasted Khichiya Papad, Instant Whole Wheat Masala Papad or Papad ki Churi and there you have a sumptuous dinner on the table! Some important points i would like to share with you on khichdi recipe. 1. Take a pressure cooker and add the dal to it. We have used toor dal, but many people use a combination of moong dal, green moong dal or masoor dal. 2. We have added tomatoes and onions to our khichdi recipe but you can add your own choice of vegetables like green peas, cauliflower and potatoes. 3. It’s best to make the khichdi slightly mushy by adding little extra water while pressure cooking. 4. When pressure cooking the khichdi, don’t cook on high flame as the khichdi will get stuck at the bottom of the pressure cooker and give a burnt taste. So cook on a medium flame. 5. You can replace rice with broken wheat (lapsi or dalia) in this recipe to make it healthier. Make sure you top your dal khichdi with generous amounts of melted ghee. Enjoy khichdi recipe | dal khichdi | toor dal khichdi | how to make dal khichdi with detailed step by step photos and video below. | [To make dal khichdi, combine the toovar dal, rice, turmeric powder, ¼ tsp of asafoetida, salt and 5 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat the ghee in a deep non-stick kadhai, add the cloves, cinnamon, peppercorns, red chillies and cumin seeds and sauté on a medium flame for a few seconds., Add the remaining ¼ tsp of asafoetida, green chillies, curry leaves, onions and garlic and sauté on a medium flame for 1 minute., Add the tomatoes, a little salt and chilli powder and sauté on a medium flame for another 1 minute., Add the cooked rice-dal mixture and 1 ¼ cup water. Mix well and cook on a medium flame for 2 minutes,while stirring occasionally., Serve the dal khichdi immediately.] | [Energy, 320 cal, Protein, 12.4 g, Carbohydrates, 58.1 g, Fiber, 6 g, Fat, 4.2 g, Cholesterol, 0 mg, Sodium, 17.9 mg] | dal-khichdi-39570r |
| rcp30900 | Dal Makhani | NA | Veg | [urad (whole black lentil), rajma (kidney beans), salt, butter, cumin seeds (jeera), green chillies, cinnamon (dalchini), cloves (laung / lavang), cardamoms (elaichi), chopped onions, ginger-garlic (adrak-lehsun) paste, chilli powder, turmeric powder (haldi), tomato pulp, cream, chopped coriander (dhania), fresh cream] | 15 mins | 40 mins | [Punjabi Dals | Punjabi Kadhis, Frozen Foods, Indian Freezer Recipes, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Celebration Dals, Indian Party, Birthday Party Main Dishes] | 4Makes 4 servings | Punjabi | dal makhani | how to make dal makhani | dhaba-style dal makhani | punjabi dal makhani | with 30 amazing photos. Dal Makhani or maa di dal, as it is popularly known in the Punjab, with its smooth velvety texture and lovely flavour is a delicacy that is very much a dish of the Punjab. Enjoy our Dal Makhani recipe with step by step photos and video. Every Punjabi restaurant, roadside eating place and food stall vendor makes the claim that Punjabi Dal Makhani is a delicacy that they alone can make to perfection. This my own tested recipe dare I claim it as the best? Dal Makhani is traditionally cooked on a low flame overnight and allowed to thicken. Using a pressure cooker helps cook the dal in a jiffy. Serve hot with naans. Also do try other recipes that combines beautifully with fresh tomato pulp like Kashmiri Dum Aloo or Cauliflower Stir-fry . | [To start making dal makhani recipe, first clean, wash and soak the whole urad and rajma overnight., Drain, add 2 cups of water and salt and pressure cook for 7 whistles or till the dals are overcooked., Allow the steam to escape before opening the lid., Whisk till the dal is almost mashed. Keep aside., For the tempering, heat the butter in a deep pan and add the cumin seeds., When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, and onions and sauté till the onions turn golden brown in colour., Add the ginger-garlic paste,chilli powder, turmeric powder and tomato puree and cook over a medium flame till the mixture leaves oil., Add the dal, salt and approx 2 to 3 tbsp water if required and simmer for 10 to 15 minutes., Add the cream and mix well. Simmer for 2 to 3 more minutes., Serve the dal makhani hot garnished with coriander and fresh cream.] | [Energy, 278 cal, Protein, 8.4 g, Carbohydrates, 23.9 g, Fiber, 6.9 g, Fat, 16.9 g, Cholesterol, 22.5 mg, Sodium, 97.9 mg] | dal-makhani-30900r |
| rcp5292 | Dal Moghlai ( Low Cholesterol Recipe) | NA | NA | [toovar (arhar) dal, chana dal (split bengal gram), chopped tomatoes, bottle gourd (doodhi / lauki), turmeric powder (haldi), cumin seeds (jeera), chopped garlic (lehsun), chopped green chillies, grated ginger (adrak), sliced onions, oil, salt, chopped coriander (dhania)] | 10 mins | 25 mins | [Mughlai Dals, Celebration Dals, Low Calorie Dals, Low Calorie Kadhis, Indian Pressure Cooker, Boiled Indian recipes, Healthy Pressure Cooker, Indian Party] | 6Makes 6 servings | Indian | If you wish to pamper yourself, there is no better way than to cook yourself some luxuriant Moghlai food! Moghlai cuisine is generally quite rich, with abundant use of spices and dairy products like ghee, cream and butter. However, we have given the classic Dal Moghlai a healthy twist, so that you can pamper yourself without any guilt. This wonderfully healthy recipe hardly uses any fat, and lets you enjoy the richness of Moghlai food and the goodness of toovar and chana dal without being burdened by extra calories. Both dals are rich in protein and fibre, while being heart and diabetic friendly too. Additionally, toovar dal is rich in folic acid and is a great choice for pregnant women to include in their daily diet. Chana dal has a good amount of potassium and low amount of sodium, which makes it effective in regulating blood pressure. Find out more about the health benefits of toovar dal and chana dal. The Dal Moghlai also uses veggies, which further boost the nutrition profile and add to the taste too. Enjoy this yummy dal hot and fresh! | [To make dal moghlai,clean, wash and soak the dals for about 30 minutes. Drain., Add the tomatoes, bottle gourd, turmeric powder, salt and 3 cups of water and pressure cook till the dals are tender., Heat the oil in a large non-stick pan and add the cumin seeds., When the seeds crackle, add the garlic, green chillies, ginger and onions and sauté till the onions turn golden brown in colour. Sprinkle about 1 tablespoon of water over it to prevent the onions from burning., Add the cooked dal mixture and 1 cup of water and bring to boil., Serve dal moghlai hot garnished with coriander.] | [Energy, 130 cal, Protein, 6.7 g, Carbohydrates, 19.8 g, Fiber, 4.6 g, Fat, 2.6 g, Cholesterol, 0 mg, Sodium, 16.5 mg] | dal-moghlai--low-cholesterol-recipe-5292r |
| rcp4789 | Dal Mughlai, Mughlai Dal | Dinner | NA | [toovar (arhar) dal, chana dal (split bengal gram), chopped tomatoes, bottle gourd (doodhi / lauki) cubes, turmeric powder (haldi), salt, ghee, cumin seeds (jeera), chopped garlic (lehsun), chopped green chillies, grated ginger (adrak), sliced onions, chopped coriander (dhania)] | 10 mins | 25 mins | [Mughlai Dals, Raksha - Bandhan, Father's Day, Indian Party, Birthday Party Main Dishes, Dal for lunch, Indian lentils for lunch, North Indian Dinner] | 5Makes 5 servings | North Indian | dal Mughlai recipe | restaurant style Mughlai dal | Indian style shahi dal | with 39 amazing images. dal Mughlai recipe | restaurant style Mughlai dal | Indian style shahi dal is a dal made in combination with vegetables. Learn how to make restaurant style Mughlai dal. To make dal Mughlai, clean, wash and soak the dals for about 30 minutes. Drain. Add the tomatoes, bottle gourd, turmeric powder, salt and 3 cups of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Whisk the dals and keep aside. Heat the ghee in a deep pan and add the cumin seeds. When the seeds crackle, add the garlic, green chillies, ginger and onions and sauté on a medium flame for 2 to 3 minutes or till the onions turn light brown in colour. Add the whisked dal mixture and little salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Serve hot garnished with coriander. Indian style shahi dal may have originated from the royal kitchens, but this one’s a delight to make in the kitchen as well as relish. Toovar and chana dals are pressure cooked with lauki, tomatoes and turmeric and mixed well, before a tadka of garlic, ginger and jeera is added to it. Delicious! The vegetables add a contrasting texture to the dals. It is amazing to see how common ingredients can be combined to make a unique dal like restaurant style Mughlai dal which can be served with both chapati and steamed rice. Tips for dal Mughlai. 1. Taste the dal before adding more salt. 2. Prefer to whisk the dal coarsely to enjoy a good mouthfeel. 3. For a non-Jain version, avoid adding the onions and garlic. It will taste equally good. Enjoy dal Mughlai recipe | restaurant style Mughlai dal | Indian style shahi dal | with step by step photos. | [To make dal mughlai, clean, wash and soak the dals for about 30 minutes. Drain., Add the tomatoes, bottle gourd, turmeric powder, salt and 3 cups of water in a pressure cooker and pressure cook for 3 whistles., Allow the steam to escape before opening the lid. Whisk the dals and keep aside., Heat the ghee in a deep pan and add the cumin seeds., When the seeds crackle, add the garlic, green chillies, ginger and onions and sauté on a medium flame for 2 to 3 minutes or till the onions turn light brown in colour., Add the whisked dal mixture and little salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Serve the dal mughlai hot garnished with coriander.] | [Energy, 184 cal, Protein, 8.1 g, Carbohydrates, 23.8 g, Fiber, 5.6 g, Fat, 6.3 g, Cholesterol, 0 mg, Sodium, 19.8 mg] | dal-mughlai-mughlai-dal-4789r |
| rcp2827 | Dal Pakwan, Sindhi Dal Pakwan Breakfast Recipe | Lunch | NA | [chana dal (split bengal gram), turmeric powder (haldi), salt, ghee, cumin seeds (jeera), green chilli, curry leaves (kadi patta), asafoetida (hing), dried mango powder (amchur), chilli powder, garam masala, plain flour (maida), ghee, cumin seeds (jeera), salt, milk, oil, green chutney, sweet chutney, chopped onions, chopped coriander (dhania)] | 10 mins | 45 mins | [Evening Tea Snacks, Holi recipes, Kitty Party Chaat, Dal for lunch, Indian lentils for lunch] | 6Makes 6 servings | Indian | dal pakwan recipe | Sindhi dal pakwan | Sindhi breakfast | with 16 amazing images. dal pakwan recipe is a popular Sindhi recipe and we show you how to make the dal and pakwan in detail steps. Visit a Sindhi family on a Sunday morning, and you are likely to be greeted by the aroma of Dal Pakwan being prepared for breakfast! Pakwan is a delicious snack, which is often served with dal to make a sumptuous breakfast. However, this tasty dal pakwan combo can be had any time, even as an after school treat for your kids. Let’s see how to make dal pakwan recipe. The dal here is a simple preparation of chana dal perked up with green chillies, cumin seeds and spice powders; while the pakwan is a deep-fried puri like snack made with a plain flour dough. Although pakwan appears to be like bhature, the addition of ghee and milk to the dough gives it an exclusive flavour and texture, which must be relished to be understood! I would like to suggest to some tips to make the perfect dal pakwan recipe. 1. The chana dal should be cooked properly but should not be mushy. The grains of the dal should hold their shape but should still be soft. This is very important to get the correct texture for Dal Pakwan. 2. Add turmeric powder to give a lovely yellow color to the Dal pakwan. Make dal pakwan and many more tasty chaat recipes like Khasta Kachori Chaat, Cheeslings Sukha Bhel, Broccoli and Cheese Tikkis in Pita Pocket and Moong Dahi Misal. Enjoy how to make dal pakwan recipe | Sindhi dal pakwan | Sindhi breakfast | with detailed step by step photos and video below. | [Combine the chana dal, 1½ cups of water, turmeric powder and salt, mix well and pressure cook for 2 whistles., Allow the steam to escape completely before opening the lid., Heat the ghee in a deep non-stick pan, add the cumin seeds and allow it to crackle,, When the seeds crackle, add the green chilli, 6 curry leaves, hing, amchur powder, chilli powder, garam masala, cooked chana dal and little salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside., Combine all the ingredients in a deep bowl and knead into a firm dough using enough water., Divide the dough into 12 equal portions., Roll a portion of the dough into a 150 mm. (6”) diameter circle and prick it with a fork at regular intervals., Heat the oil in a deep non-stick kadhai and deep-fry it on a medium flame till it turns crisp and golden brown in colour from both the sides. Drain on an absorbent paper., Repeat steps 3 and 4 to make 11 more pakwans. Keep aside., Just before serving, reheat the dal and divide it into 6 equal portions. Keep aisde., Place 2 pakwans on a serving dish and spread one portion of the dal evenly over it., Spread 2 tsps of green chutney and 2 tsps of sweet chutney over the dal., Sprinkle 1 tbsp of the onions and 1 tbsp of coriander evenly over it., Repeat step 2 and 3 to make 5 more servings of dal pakwan., Serve the dal pakwan immediately.] | [Energy, 415 cal, Protein, 12.1 g, Carbohydrates, 52.4 g, Fiber, 5.3 g, Fat, 17.5 g, Cholesterol, 1.3 mg, Sodium, 30 mg] | dal-pakwan-sindhi-dal-pakwan-breakfast-recipe-2827r |
| rcp22264 | Dal Pandoli, Palak Chola Dal Pandoli | Snacks | NA | [chola dal (split cow peas), chopped spinach (palak), chopped green chillies, low fat curds (dahi), asafoetida (hing), salt, fruit salt, green chutney] | 10 mins | 20 mins | [Gujarati Farsans, Gujarati One Dish Meal, Gujarati Breakfast, Breakfast Dhokla, Indian Snacks for Entertaining, Low Calorie Indian Snacks, Indian Steamed Snacks] | 10Makes 10 small pandolis | Gujarati | dal pandoli recipe | Gujarati chola dal pandoli | palak pandoli | healthy steamed snack | with 6 amazing images. dal pandoli recipe | Gujarati chola dal pandoli | palak pandoli | healthy steamed snack can be enjoyed for breakfast or at snack time. Learn how to make Gujarati chola dal pandoli. To make dal pandoli, wash and soak the chola dal in enough water in a deep bowl for 3 hours. Drain well. Combine the chola dal, spinach, green chillies, curds and 1 tbsp of water in a mixer and blend it till smooth. Transfer the mixture into a deep bowl, add the asafoetida and salt and mix well. Add the fruit salt over the batter and mix it gently. Tie a muslin cloth on top of a deep vessel, which is half-filled with water and heat till the water boils. Put spoonfuls of the batter on the muslin cloth at regular intervals. You can make 5 pandolis at a time. Cover the vessel with a dome-shaped lid and steam in a steamer for 5 to 7 minutes. Repeat steps 6 and 7 to make 5 more pandolis in one more batch. Serve immediately with green chutney. Pandoli is a Gujarati snack cooked in a unique style using a double boiler. Most commonly made with moong dal, but here is a variation using chola dal. Further we have spinach while blending to enhance its colour and flavour while adding a touch of nourishment to palak pandoli. This Gujarati chola dal pandoli is reinforced with nutrients like protein, iron and folic acid. Protein is necessary for the maintenance of cells in the body and the iron helps in transporting oxygen to these cells. This healthy steamed snack is a great substitute to fried vadas, tikkis and pakodas. Served it with green chutney or fresh garlic chutney it can be enjoyed all health conscious individuals as well those who have diabetes or heart problems. Tips for dal pandoli. 1. It is very important to soak the dal for a few hours to increase its digestibility. So plan for it in advance. 2. You can also make pandolis in moulds. 3. Spinach can be replaced with other greens like cauliflower leaves. Enjoy dal pandoli recipe | Gujarati chola dal pandoli | palak pandoli | healthy steamed snack | with step by step photos. | [Wash and soak the chola dal in enough water in a deep bowl for 3 hours. Drain well., Combine the chola dal, spinach, green chillies, curds and 1 tbsp of water in a mixer and blend it till smooth., Transfer the mixture into a deep bowl, add the asafoetida and salt and mix well., Add the fruit salt over the batter and mix it gently., Tie a muslin cloth on top of a deep vessel, which is half-filled with water and heat till the water boils., Put spoonfuls of the batter on the muslin cloth at regular intervals. You can make 5 pandolis at a time., Cover the vessel with a dome-shaped lid and steam in a steamer for 5 to 7 minutes., Repeat steps 6 and 7 to make 5 more pandolis in one more batch., Serve immediately with green chutney.] | [Energy, 39 cal, Protein, 2.9 g, Carbohydrates, 6.4 g, Fiber, 1.9 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 6.1 mg] | dal-pandoli-palak-chola-dal-pandoli-22264r |
| rcp3890 | Dal Paratha, Healthy Green Moong Dal ka Paratha | BreakFast | NA | [whole wheat flour (gehun ka atta), oil, salt, green moong dal (split green gram), oil, fennel seeds (saunf), chilli powder, turmeric powder (haldi), salt, whole wheat flour (gehun ka atta), oil, curd (dahi)] | 10 mins | 20 mins | [Punjabi, Punjabi roti recipes | Punjabi parathas, Punjabi Breakfast, Rajasthani Naashta, Rajasthani Roti / Puri / Paratha, Breakfast Theplas, Parathas, Parathas] | 8Makes 8 parathas | Rajasthani | dal paratha recipe | green moong dal paratha | healthy Indian lentil stuffed paratha | with 45 amazing images. dal paratha recipe | green moong dal paratha | healthy Indian lentil stuffed paratha is a nourishing one dish Indian meal in itself. Learn how to make green moong dal paratha. To make dal paratha, for the dough, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Cover and keep aside. For the filling, combine the soaked and drained green moong dal in a mixer and blend into a coarse mixture, without using any water. Keep aside. Heat the oil in a broad non-stick pan, add the coarsely crushed dal and sauté on a medium flame for 3 to 4 minutes, while stirring occasionally. Remove from the flame, add the fennel seeds, chilli powder, turmeric powder, salt, 2 tablespoons of water and mix well and cook on a medium flame for 1 minute, while stirring occasionally. Divide the filling into 8 equal portions and keep aside. Divide the dough into 8 equal portions. Roll out each portion into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling. Place a portion of the filling in the centre of the dough circle and bring together the edges in the centre to seal the filling inside the dough. Roll out the stuffed dough circle into 125 mm. (5'') diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both the sides. Repeat steps 2 to 5 to make 7 more parathas. Serve immediately with fresh curds. Sumptuous whole wheat parathas stuffed with a lip-smacking filling of soaked and sautéed green moong dal simply spiced with fennel seeds, turmeric and chilli powders. You might wonder what a quarter teaspoon of turmeric and half a teaspoon of fennel could be, but these wonder ingredients work magically to enhance the aroma of the green moong dal paratha when they get cooked on the griddle. This healthy Indian lentil stuffed paratha is bursting with protein, thanks to the use of moong dal. protein is a key nutrient for repairing the worn out tissues of the body and also building new cells including the skin and immune cells. And to that fact, it is also rightful that this dal paratha being made with whole wheat flour is rich in fibre and thus a wise addition to a diabetic, healthy heart and weight loss diet. The virtuous amount of magnesium in these parathas will further help in maintaining a healthy heartbeat. Tips for dal paratha. 1. The green moong dal has to be soaked for an hour. So plan for it in advance. 2. Blend the moong dal into a coarse mixture only. This is to enjoy the mouthfeel of the stuffing. To do so, add the moong dal in the mixer jar and pulse for 5 seconds and pause. Repeat this 2 to 3 times to get a coarse mixture. 3. Do not add water while blending as we need a dry mixture. 4. After adding water for cooking moong dal, again ensure that all the water has evaporated. This is necessary for making rolling easier. 5. Since the paratha is made with minimum oil, it is best enjoyed immediately. Enjoy dal paratha recipe | green moong dal paratha | healthy Indian lentil stuffed paratha | with step by step photos. | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Cover and keep aside., Combine the soaked and drained green moong dal in a mixer and blend into a coarse mixture, without using any water. Keep aside., Heat the oil in a broad non-stick pan, add the coarsely crushed dal and sauté on a medium flame for 3 to 4 minutes, while stirring occasionally., Remove from the flame, add the fennel seeds, chilli powder, turmeric powder, salt, 2 tablespoons of water and mix well and cook on a medium flame for 1 minute, while stirring occasionally., Divide the filling into 8 equal portions and keep aside., To make dal paratha, divide the dough into 8 equal portions., Roll out each portion into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling., Place a portion of the filling in the centre of the dough circle and bring together the edges in the centre to seal the filling inside the dough., Roll out the stuffed dough circle into 125 mm. (5'') diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the paratha, using ½ tsp oil, till it turns golden brown in colour from both the sides., Repeat steps 2 to 5 to make 7 more parathas., Serve the dal paratha immediately with fresh curds.] | [Energy, 177 cal, Protein, 6.9 g, Carbohydrates, 23.9 g, Fiber, 3.5 g, Fat, 6.2 g, Cholesterol, 0 mg, Sodium, 8.8 mg] | dal-paratha--healthy-green-moong-dal-ka-paratha-3890r |
| rcp1986 | Dal Paratha, Yellow Moong Dal Paratha | Lunch | Vegan | [whole wheat flour (gehun ka atta), oil, salt, yellow moong dal (split yellow gram), oil, cumin seeds (jeera), asafoetida (hing), turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, salt, whole wheat flour (gehun ka atta), ghee, curd (dahi)] | 10 mins | 30 mins | [Punjabi roti recipes | Punjabi parathas, Punjabi Breakfast, Tava, Vegan, Pregnancy Second Trimester Foods, Lunch Paratha] | 8Makes 8 servings (8 serving ) | Punjabi | dal paratha recipe | yellow moong dal paratha | healthy dal paratha | with 27 amazing images. This dal paratha recipe is made with with a base of whole wheat flour and stuffed with yellow moong dal and Indian spices. Perfect to cook at home, on any day when you feel like having comfort food ! Homely to the core, this yellow moong dal paratha is satiating, wholesome and very soothingly flavoured with simple spice powders. Remember to sauté the dal mixture well along with the spice powders till the raw smell goes and you get a very inviting aroma. Allow it to cool completely before making these wholesome parathas so that you will be able to roll the parathas easily without the mixture leaking out. Notes on dal paratha recipe. 1. Cover with lid and cook yellow moong dal for 6-8 minutes or until the water has evaporated. Do not add excess water of the dal will become mushy. 2. Add approx. ½ cup of water and mix well. Cover and cook on medium flame for 3-4 minutes. Make sure the mixture is dry enough to stuff into the Dal Paratha or it will become sticky while rolling. 3.Bring the sides together and seal tightly. Sealing tightly is very important or the yellow dal mixture will come out. 4. Roll the Dal Paratha again into 5" diameter using little wheat flour to roll. Be gentle while rolling, do not press to hard or the mixture might come out. Do not roll it too thin. See why this is a healthy dal paratha? The fibre (4.1 g in ¼ cup) present in yellow moong dal prevents the deposition of bad cholesterol (LDL) in the arteries which promotes a healthy heart in turn. Packed with nutrients like zinc (1.4 mg), protein (12.2 mg) and iron (1.95 mg), yellow moong dal helps to maintain the elasticity of your skin and help to keep it moist. Whole wheat flour is excellent for diabetic as they will not shoot up your blood sugar levels as they are a low GI food. Serve fresh off the tava with Raitas / Kachumber and Aachar. Learn to make dal paratha recipe | yellow moong dal paratha | healthy dal paratha | with step by step photos and video below. | [Combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water. Keep aside., Clean, wash and soak the yellow moong dal in enough water in a deep bowl for 15 minutes. Drain well., Combine the drained yellow moong dal and 1 cup of water in a broad non-stick pan and mix well. Cover with a lid and cook on a medium flame for 6 to 8 minutes or till the water has evaporated, while stirring occasionally. Keep aside., Heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the asafoetida, cooked dal, turmeric powder, chilli powder, coriander-cumin seeds powder and salt and ½ cup of water, mix well cover with a lid and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Allow the mixture to cool completely and divide it into 8 equal portions. Keep aside., Divide the dough into 8 equal portions., Roll a portion of the dough into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling., Place a portion of the stuffing in the centre of the circle., Bring together all the sides in the centre and seal tightly., Roll again into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the paratha, using ½ tsp ghee, till golden brown spots appear on both the sides., Repeat steps 2 to 6 to make 7 more parathas., Serve the dal paratha immediately.] | [Energy, 141 cal, Protein, 4.8 g, Carbohydrates, 20.4 g, Fiber, 3.2 g, Fat, 4.9 g, Cholesterol, 0 mg, Sodium, 6.6 mg] | dal-paratha-yellow-moong-dal-paratha-1986r |
| rcp42385 | Dal Rasam, South Indian Toovar Dal Rasam | NA | NA | [toovar (arhar) dal, turmeric powder (haldi), oil, mustard seeds ( rai / sarson), urad dal (split black lentils), whole dry kashmiri red chillies, curry leaves (kadi patta), asafoetida (hing), chopped tomatoes, tamarind (imli) water, salt, chopped coriander (dhania), whole dry kashmiri red chillies, fenugreek (methi) seeds, black peppercorns (kalimirch), cumin seeds (jeera), coriander (dhania) seeds, curry leaves (kadi patta), steamed rice (chawal)] | 15 mins | 30 mins | [South Indian Rasam, Popular Dals from all over India, Indian Party, Diabetic recipes, Home Remedies, Forever Young Diet, Anti Aging Indian Diet, Healthy Heart] | 4Makes 4 servings | South Indian | dal rasam recipe | tur dal rasam | paruppu rasam | South Indian toovar dal rasam | with 33 amazing images. dal rasam is an everyday fare in Tamil Nadu! Learn how to make paruppu rasam. Tur dal rasam is made with cooked toovar dal and tomatoes, flavoured with a special rasam powder. The tamarind water gives a pleasant tang to the rasam, while the semi-spicy rasam powder leaves a warmth on your taste buds. This South Indian toovar dal rasam is also a pleasing bowl on winter days, especially when you have a cold or cough. All the ingredients perfectly complement each other in this aromatic rasam to provide a good amount of protein too. You can benefit from this key nutrient and help nourish the cells of your body. People with heartheart disease or diabetes too can enjoy half serving of this rasam. To make dal rasam, first make the rasam powder. Heat a small non-stick pan and dry roast all the ingredients on a medium flame for 2 minutes. Transfer the mixture into a plate and cool completely. Once cooled blend in a mixer till smooth. Keep aside. Next for the rasam, pressure cook toovar dal with salt, turmeric powder and 1½ cups of water for 4 whistles. Once slightly cool, whisk the dal. Heat the oil, add the mustard seeds and urad dal and saute for a while. Add Kashmiri chillies, curry leaves and asafoetida and saute for a few seconds. Then saute rasam powder and tomatoes for a minute. Add the cooked whisked dal, tamarind water, salt and 2 cups of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Switch off the flame, add the coriander and mix well. Serve dal rasam hot with steamed rice. Enjoy this paruppu rasam hot and fresh, like a soup, or mixed with hot rice and ghee, which is the traditional way of having it. You can also try other rasams like Jeera-Pepper Rasam or Garlic Rasam. Those following a healthy diet plan can serve this rasam with Low Calorie Medu Vada. Tips for dal rasam. 1. While making the rasam powder, it is very important to only dry roast the ingredients and not fry them in oil or ghee, which causes the flavour to change. 2. Also, you can make some extra powder and keep it for a few days to flavour more rasam or even dry vegetable curries! 3. Whisk the dal very well so as to get a smooth mixture. We recommend you use a whisk and not a spoon. 4. Use a deep pan, so the rasam can be easily boiled. Enjoy dal rasam recipe | tur dal rasam | paruppu rasam | South Indian toovar dal rasam | with step by step photos below. | [Heat a small non-stick pan and dry roast all the ingredients on a medium flame for 2 minutes., Transfer the mixture into a plate and cool completely., Once cooled blend in a mixer till smooth. Keep aside., Combine the toovar dal, turmeric powder and 1½ cups of water in a pressure cooker and pressure cook for 4 whistles., Allow the steam to escape before opening the lid., Whisk the dal well. Keep aside., Heat the oil in a deep non-stick pan, add the mustard seeds and urad dal and sauté on a medium flame for 1 minute., Add the kashmiri dry red chillies, curry leaves and asafoetida and sauté on a medium flame for a few seconds., Add the tomatoes and prepared rasam powder and sauté on a medium flame for 1 minute., Add the cooked whisked dal, tamarind water, salt and 2 cups of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally., Switch off the flame, add the coriander and mix well., Serve hot with steamed rice.] | [Energy, 115 cal, Protein, 5.2 g, Carbohydrates, 17.5 g, Fiber, 2.2 g, Fat, 2.9 g, Cholesterol, 0 mg, Sodium, 10.5 mg] | dal-rasam-south-indian-toovar-dal-rasam-42385r |
| rcp30903 | Dal Tadka, Punjabi Dal Tadka | Lunch | NA | [toovar (arhar) dal, chana dal (split bengal gram), green chillies , slit, grated garlic (lehsun), grated ginger (adrak), turmeric powder (haldi), chopped onions, chopped tomatoes, oil, salt, ghee, mustard seeds ( rai / sarson), cumin seeds (jeera), whole dry kashmiri red chillies, curry leaves (kadi patta), chopped ginger (adrak), chopped garlic (lehsun), chilli powder, chopped coriander (dhania)] | 12 mins | 28 mins | [Punjabi Dals | Punjabi Kadhis, Popular Dals from all over India, Celebration Dals, Indian Party, Pressure Cooker, Pan, Dal for lunch, Indian lentils for lunch] | 4Makes 4 servings | Punjabi | dal tadka recipe | Punjabi dal tadka | restaurant style dal tadka | with 30 amazing images. The Dal Tadka is one of the most popular dals while eating out at Indian restaurants and even roadside dhabas. Punjabi Dal Tadka is made from 2 different kinds of dals, chana dal and toovar dal which are first pressure cooked with water, salt, turmeric, ginger, garlic and green chillies. Then the vegetables are cooked in oil with the dal and then the ghee tempering with spices is added to this Restaurant style Dal Tadka. However few of us realise that this authentic Restaurant style Dal Tadka can be prepared with ease in your very own kitchen at nearly one-fifth the price. This creamy, rich and smooth Dal Tadka is tempered with Punjabi spices and ghee. Serve Dal Tadka with Jeera Rice or Cooked Rice. Learn to make dal tadka recipe | Punjabi dal tadka | restaurant style dal tadka | with step by step photos and video below. | [Clean, wash and soak both the dals in water for 30 minutes. Drain., Add the soaked and drained dals, green chillies, garlic, ginger, turmeric powder, salt and 3 cups of water in a pressure cooker and pressure cook for 3 whistles till the dals are cooked. Allow the steam to escape before opening the lid., Remove the green chillies and discard them. Whisk so as to mash the dals. Keep aside., Heat oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1-2 minutes., Add tomatoes and cook for another 2 minutes, stirring occasionally and lightly mashing with the back of the spoon., Add the cooked dal, mix well and bring to boil. Cook for 6-8 minutes on a medium flame while stirring occasionally., For the tempering, heat the ghee in a small non-stick pan and add the mustard seeds and cumin seeds. When the seeds crackle, add the red chilli, curry leaves, ginger and garlic and sauté on a medium flame for 30 seconds., Switch off the flame add chilli powder and mix well., Pour the tempering over the dal., Serve the dal tadka hot garnished with coriander.] | [Energy, 259 cal, Protein, 12 g, Carbohydrates, 28.9 g, Fiber, 4.9 g, Fat, 10.7 g, Cholesterol, 0 mg, Sodium, 4 mg] | dal-tadka-punjabi-dal-tadka-30903r |
| rcp40197 | Dal Vada, South Indian Chana Dal Vada, Masala Vada | Snacks | NA | [chana dal (split bengal gram), chopped onions, ginger (adrak) paste, chopped coriander (dhania), chopped curry leaves (kadi patta), chilli powder, asafoetida (hing), turmeric powder (haldi), salt, oil] | 10 mins | 20 mins | [South Indian Evening Snacks, Maharashtrian Breakfast, Indian snacks with little planning, Indian Snacks for Entertaining, Evening Tea Snacks, Deep Fry, Monsoon] | 17Makes 17 vadas (17 vada ) | Maharashtrian | dal vada recipe | chana dal vada | South Indian dal vada | paruppu vadai | with 25 amazing images You will love the exciting crispness of these delectable dal vadas. Made with a coarse paste of soaked chana dal perked up with onions, ginger paste and the whole traditional team of flavour enhancers and deep fried, these South Indian dal vadas have a unique, rustic texture and warm, hearty flavour that will strike a chord with most people. I would like to share some important tips to make chana dal vada. 1. Blend the chana dal to a coarse mixture without using any water. If required, once in between you can scrape the sides of the mixer jar and grind the mixture again. Try not to add water, as you will face difficulty in shaping the dal vada at a later stage. But if it is getting too problematic to grind, then add 1-2 tbsp of water. 2. Mix everything well and our paruppu vadai mixture is ready. Mixture should not be very moist or dry. If the mixture is too crumbly or too pasty then it would be difficult to make vadas from this mixture. If the mixture has turned crumbly, then grind it once again and if the mixture has turned pasty then add 1-2 tbsp of rice flour or besan to bind together all the ingredients. At this stage, you can taste the mixture and make the necessary changes in the flavour as per your liking. 3. Take care to deep-fry these South Indian dal vadas on a medium flame. Otherwise, they will quickly turn brown outside before they get cooked inside. These deep fried dal vadas are sure to satiate you in a tasteful way, have them for Evening Tea Snacks accompained with Green Chutney or Tomato Coconut Chutney. Enjoy dal vada recipe | chana dal vada | South Indian dal vada | paruppu vadai | with step by step photos below. | [To make dal vadas, clean, wash and soak the chana dal in a deep bowl in enough water for 2 hours. Drain well., Remove ¼ cup of soaked and drained chana dal in a bowl and keep aside., Blend the remaining chana dal in a mixer to a coarse mixture without using any water., Transfer the mixture into a deep bowl, add all the remaining ingredients, including the soaked and drained chana dal and mix well., Divide the mixture into 17 equal portions and shape each portion into 50 mm. (2”) diameter round flat vada., Heat the oil in a deep non-stick kadhai and deep-fry, a few dal vadas at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve the dal vada immediately with green chutney.] | [Energy, 91 cal, Protein, 2.1 g, Carbohydrates, 6.2 g, Fiber, 1.5 g, Fat, 6.4 g, Cholesterol, 0 mg, Vitamin A, 89.8 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 1 mg, Folic Acid, 14.5 mcg, Calcium, 7.9 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 7.4 mg, Potassium, 75.3 mg, Zinc, 0.2 mg] | dal-vada-south-indian-chana-dal-vada-masala-vada-40197r |
| rcp5600 | Dalia Kheer | NA | NA | [ghee, broken wheat (dalia), milk, sugar, cardamom (elaichi) powder, chopped mixed nuts, chironji nuts (charoli)] | 5 mins | 20 mins | [Mughlai Mithai, Collection of Kheer, Traditional Indian Mithai, Holi recipes, Raksha - Bandhan, Onam recipes, Kerala Onam Sadya, Mother's Day] | 5Makes 5 servings | Kerala | dalia kheer recipe | bulgur wheat kheer | broken wheat payasam | daliya ki kheer | with 23 amazing images. daliya kheer or meetha daliya is a delicious Indian dessert made with broken wheat. Learn how to make dalia kheer recipe | bulgur wheat kheer | broken wheat payasam | daliya ki kheer | daliya kheer also known as bulgur wheat kheer which is made using dalia, milk, sugar and flavored with nuts and aromatic spices. It is a creamy pudding-like dish that is often enjoyed as a sweet treat. daliya ki kheer tastes incredibly delicious. This fuss free version of this dalia kheer recipe gets ready within few minutes as it is been cooked in a pressure cooker. pro tips to make dalia kheer: 1. Dry roasting the dalia in a little ghee enhances its flavor and gives the kheer a nutty aroma. 2. Use full fat milk for a richer and creamier kheer. 3. Instead of sugar you can also use jaggery as a sweetener for kheer. 4. If serving after a long time, dalia kheer tends to become lumpy, adjust the consistency by adding little milk and re-heat. Enjoy dalia kheer recipe | bulgur wheat kheer | broken wheat payasam | daliya ki kheer | with detailed step by step photos. | [To make dalia kheer recipe, heat 1 tsp ghee in a pressure cooker, add the nuts and saute for a minute., Remove in a plate and keep aside., Heat the remaining ghee and add dalia. Saute on a medium flame for 2 to 3 minutes, while stirring continuously., Add 1 cup water and 1 cup milk. Mix well and pressure cook for 2 whistles., Allow the steam to escape and then open the lid., Add sugar, remaining 1 cup milk, cardamom powder and nuts., Mix well and cook on medium flame for 3 to 4 minutes, while stirring occasionally., Serve dalia kheer hot.] | [Energy, 297 cal, Protein, 6.1 g, Carbohydrates, 35 g, Fiber, 0.4 g, Fat, 14.6 g, Cholesterol, 12.8 mg, Sodium, 16.1 mg] | dalia-kheer-5600r |
| rcp3590 | Dalia Paratha, Broken Wheat Paratha | NA | NA | [broken wheat (dalia), chana dal (split bengal gram), whole wheat flour (gehun ka atta), ginger-green chilli paste, chopped coriander (dhania), chopped carrot, salt, coconut oil oil] | 10 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Indian Pressure Cooker, Indian Tawa, Pressure Cooker, Tava, Quick Rotis / Parathas, Indian Cancer Patients] | 10Makes 10 servings | Punjabi | dalia paratha recipe | broken wheat paratha recipe | fada vegetable paratha for weight loss | with 30 amazing images. dalia paratha is also known as broken wheat paratha, fada paratha, or cracked wheat paratha, depending on the region of India. dalia paratha is a type of Indian stuffed flatbread made with fada, which is broken wheat or cracked wheat. It's a nutritious and wholesome dish that's popular in various parts of India, particularly as a breakfast or lunch option. Chana dal and broken wheat make unusual beginnings for a dalia paratha. This combination of bengal gram dal (pulse) and broken wheat (cereal) forms a complete source of protein and also provides fibre. To make dalia paratha, wash the chana dal and broken wheat and pressure cook in 3/4 cup of water for 3 whistles. Allow to cool completely. In a bowl put the cooked dalia and chana dal. Add whole wheat flour, ginger green chilli paste, coriander, carrots and salt. Gradually add enough water to make a soft dough. Knead into a soft dough. Divide the dough into 10 equal portions and roll each portion into a circle of 125 mm. (5") diameter. Cook each paratha on a non-stick tava (griddle) using little oil till it is lightly browned on both sides. Serve dalia paratha hot with curd, low fat curds, raita or achar. Main ingredients for dalia paratha. Broken wheat has a chewy texture, which adds to the overall texture of the paratha. High Fibre in dalia aids in managing diabetes. The high fibre further assists in controlling the levels of cholesterol too, thus reducing the risk of strokes. Whole wheat flour gives dalia parathas a heartier texture than white flour. Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Whole wheat flour is also relatively inexpensive and easy to find. Pro tips for broken wheat paratha. 1. Chana dal has a slightly crunchy texture, which adds to the overall texture of the dish. Chana dal has a nutty flavor that compliments well with the other ingredients in the dish, such as the dalia and spices. 2. Coriander has a bright, citrusy flavor that compliments well with the other ingredients in the dish, such as the dalia, spices, and other vegetables. 3. Consider using coconut oil instead of processed seed oils for a healthier diet. Enjoy dalia paratha recipe | broken wheat paratha recipe | fada vegetable paratha for weight loss | with step by step photos. | [To make dalia paratha, wash the chana dal and broken wheat and pressure cook in 3/4 cup of water for 3 whistles. Allow to cool completely., In a bowl put the cooked dalia and chana dal. Add whole wheat flour, ginger green chilli paste, coriander, carrots and salt., Gradually add enough water to make a soft dough. Knead into a soft dough., Divide the dough into 10 equal portions and roll each portion into a circle of 125 mm. (5") diameter., Cook each paratha on a non-stick tava (griddle) using little oil till it is lightly browned on both sides., Serve dalia paratha hot with low fat curds.] | [Energy, 74 cal, Protein, 2.2 g, Carbohydrates, 13.6 g, Fiber, 2 g, Fat, 1.4 g, Cholesterol, 0 mg, Sodium, 5.6 mg] | dalia-paratha-broken-wheat-paratha-3590r |
| rcp4255 | Dalia Pulao, Broken Wheat Pulao, Veg Dalia Pulao | Lunch | Veg | [broken wheat (dalia), ghee, cumin seeds (jeera), asafoetida (hing), chopped mixed vegetables, chopped paneer (cottage cheese), salt, chopped coriander (dhania), lemon juice] | 10 mins | 10 mins | [One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba, Pulaos, Indian Pressure Cooker, Healthy Pressure Cooker, Raksha - Bandhan] | 2Makes 2 serves | Indian | instant veg daila pulao recipe | bulgur wheat and paneer pulao | bulgar wheat pulao for weight loss | homemade broken wheat pulao | with 18 amazing images. instant veg daila pulao recipe | bulgur wheat and paneer pulao | bulgar wheat pulao for weight loss | homemade broken wheat pulao is a healthy light one dish meal for dinner. Learn how to make bulgur wheat and paneer pulao. To make instant veg daila pulao, heat the ghee in a pressure cooker and add the cumin seeds and asafoetida. When the cumin seeds crackle, add the bulgur wheat and sauté on a medium flame for 30 seconds. Add the vegetables, paneer, 1 cup of water and salt, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Add the coriander and lemon juice and mix well. Serve lukewarm. Bulgur wheat has a rustic flavour and chewy texture, which makes it popular amongst many people. Not only that, it is also quite satiating and wholesome making it a wonderful alternative to rice. Here is a delicious homemade broken wheat pulao made with broken wheat and paneer perked up with other veggies and simple spices. A dash of lemon juice and chopped coriander add a real peppy touch to the bulgur wheat and paneer pulao, making it a tongue-tickling delight! You will certainly not look out for any accompaniment to this pulao. But if you wish, you can serve with a bowl of curd. This bulgar wheat pulao for weight loss has appreciable quantities of fibre which can benefit diabetics and heart patients too. Paneer, on the other hand, tops up protein and calcium. Ready in a jiffy, this is a nourishing treat for the bones and the digestive system too. Tips for instant veg daila pulao. 1. We have used carrots, French beans and green peas as they are easily available in the market as well as in our pantry. But you can use other vegetables like cauliflower, broccoli etc too. 2. Remember to serve this pulao immediately. Enjoy instant veg daila pulao recipe | bulgur wheat and paneer pulao | bulgar wheat pulao for weight loss | homemade broken wheat pulao | with step by step photos. | [To make dalia pulao, heat the ghee in a pressure cooker and add the cumin seeds and asafoetida., When the cumin seeds crackle, add the bulgur wheat and sauté on a medium flame for 30 seconds., Add the vegetables, paneer, 1 cup of water and salt, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Add the coriander and lemon juice and mix well., Serve the dalia pulao immediately.] | [Energy, 121 cal, Protein, 4.4 g, Carbohydrates, 13.8 g, Fiber, 1.7 g, Fat, 5.4 g, Cholesterol, 0 mg, Sodium, 8.5 mg] | dalia-pulao-broken-wheat-pulao-veg-dalia-pulao-4255r |
| rcp43096 | Dalia Vegetable Appe | Snacks | NA | [broken wheat (dalia), curd (dahi), semolina (rava / sooji), ginger (adrak), chopped onions, chopped mixed vegetables, chopped coriander (dhania), salt, fruit salt, oil] | 10 mins | 30 mins | [South Indian Appe, South Indian Breakfast, Indian snacks with little planning, Indian Snacks for Entertaining, Raksha - Bandhan, Thanksgiving, Indian Party] | 28Makes 28 appes | South Indian | dalia vegetable appe recipe | healthy dalia appe | broken wheat vegetable appe | with 24 amazing images. dalia vegetable appe is a healthy and delicious Indian snack or breakfast dish made with broken wheat, vegetables and spices. Learn how to make dalia vegetable appe recipe | healthy dalia appe | broken wheat vegetable appe | Dalia, also known as broken wheat or bulgur, is a type of wheat product, while appe or paniyaram is a South Indian dish made from a batter of fermented rice and urad dal. It's a great way to incorporate whole grains and vegetables into your diet, making it a healthy and delicious choice. broken wheat vegetable appe is a versatile and satisfying recipe that can be enjoyed by people of all ages. Serve dalia vegetable paniyaram hot with any chutney of your choice. pro tips to make dalia vegetable appe: 1. Instead of fruit salt you can also use baking soda to make this recipe. 2. You can also add other mixed chopped vegetables of your choice to make this recipe. 3. You can also cook the appes using ghee for the richer flavour. Enjoy dalia vegetable appe recipe | healthy dalia appe | broken wheat vegetable appe | with detailed step by step photos. | [To make dalia vegetable appe recipe, combine dalia, curd and ½ cup water in a deep bowl. Whisk well and cover and keep aside for 30 minutes., Once soaked, transfer it into a mixer jar and blend into a fine paste., Transfer the paste into a deep bowl and add all the remaining ingredients and mix well., Heat an appe mould on a medium flame and grease it using ¼ tsp of oil., Pour ½ tbsp of the batter into each mould and cook using ¼ tsp of oil till the lower surface becomes golden brown and then turn each appe upside down using a fork so as to cook them from the other side as well., Repeat step 4 and 5 to make more 3 batches (21 appes) with the remaining batter., Serve dalia vegetable appe immediately.] | [Energy, 34 cal, Protein, 0.9 g, Carbohydrates, 5.7 g, Fiber, 0.2 g, Fat, 0.8 g, Cholesterol, 0.9 mg, Sodium, 2 mg] | dalia-vegetable-appe-43096r |
| rcp7571 | Dalia Vegetable Idli | Snacks | NA | [broken wheat (dalia), whisked curds (dahi), chopped onions, chopped carrot, chopped french beans, ginger-green chilli paste, chopped coriander (dhania), salt, fruit salt, oil, mustard seeds ( rai / sarson), urad dal (split black lentils), asafoetida (hing), chopped curry leaves (kadi patta)] | 10 mins | 15 mins | [South Indian, Different types of Idlis, South Indian Breakfast, Indian Steamed Snacks, Kids After School, Snack Recipes for Kids] | 24Makes 24 idlis | South Indian | dalia vegetable idli recipe | nutritious vegetable idli | broken wheat idli | with 33 amazing images. vegetable dalia idli is an instant healthy recipe made with dalia. Learn how to make dalia vegetable idli recipe | nutritious vegetable idli | broken wheat idli | dalia vegetable idli is a South Indian dish made with broken wheat (dalia) and vegetables. It is a healthy and delicious alternative to traditional idlis made with rice. Nutritious vegetable idli are a good source of fiber, protein, and vitamins, and they are also low in calories. Broken wheat is especially good for dieters and people who are having diabetes. They can make this a part of their daily diet as it is not only healthy but tasty too. dalia vegetable idlis are a healthy and delicious breakfast or snack option. pro tips to make the dalia vegetable idli: 1. Resting of batter is very important. This allows the flavors to infuse and the batter to thicken slightly. 2. If you do not want to grind it use small variety of dalia to make this recipe. 3. Grease the idli moulds generously with oil to prevent sticking. Enjoy dalia vegetable idli recipe | nutritious vegetable idli | broken wheat idli | with detailed step by step photos. | [To make dalia vegetable idli recipe, heat the oil in a small pan, add the mustard seeds, urad dal, asafoetida and curry leaves., Sauté for a few seconds and keep aside., Dry roast the broken wheat in a broad pan, till they are golden brown in colour. Remove and keep aside to cool completely., Once cooled, transfer it into a mixer jar, blend till coarse powder., In a deep bowl, combine the broken wheat powder, curd, prepared tempering, 1½ cups of water, onion, carrot, french beans, ginger green chilli paste, coriander and salt to taste., Mix everything well. Cover with a lid and keep aside for 15 to 20 minutes., After resting, the batter consistency will thicken a little., Just before steaming, add the fruit and 1 tbsp water over it. Mix it gently., Pour a spoonful of the idli batter into each greased idli mould., Steam the idlis in a steamer for 10 to 12 minutes or until they are perfectly cooked., Repeat steps 1 and 2 to make more idlis using the remaining batter., Serve dalia vegetable idli hot.] | [Energy, 45 cal, Protein, 1.1 g, Carbohydrates, 7.9 g, Fiber, 0.3 g, Fat, 1 g, Cholesterol, 1 mg, Sodium, 2.5 mg] | dalia-vegetable-idli-7571r |
| rcp5300 | Dalia Vegetable Khichdi | Lunch | Veg | [yellow moong dal (split yellow gram), broken wheat (dalia), olive oil, cinnamon (dalchini), cloves (laung / lavang), cumin seeds (jeera), asafoetida (hing), chopped onions, chopped capsicum, green peas, cauliflower florets, ginger-green chilli paste, black peppercorns (kalimirch), turmeric powder (haldi), chilli powder, salt, curd (dahi)] | 15 mins | 25 mins | [Gujarati Khichdi, One Dish Vegetarian Meals, One Meal Dinner, collection of khichdi recipes, Pressure Cooker, Healthy Heart Rice, Khichdi and Biryani, High Fiber Lunch] | 6Makes 6 servings | Gujarati | dalia vegetable khichdi recipe | dalia khichdi | healthy vegetable dalia khichdi | with 35 amazing images. dalia vegetable khichdi is a famous Gujarati khichdi. Learn how to make healthy vegetable dalia khichdi. A simple, wholesome, flavourful creation made of fibre-rich bulgur wheat, veggies and moong dal, the dalia vegetable khichdi is a wonderfully tasty way to keep cholesterol levels under check. Those wishing to lower cholesterol or control their weight can follow dalia vegetable khichdi to switch from rice to broken wheat as it is rich in fibre. Simple masalas and veggies combined with this healthy grain give you an awesome one-dish meal, dalia vegetable khichdi that tastes great with just curds. You can make it any day, for any meal! We have used capsicum, onions, cauliflower and green peas to make healthy vegetable dalia khichdi. You can change the vegetables as you wish in any combination or based on what is available in your fridge. The fibre (4.1 g in ¼ cup) present in yellow moong dal from dalia vegetable dal khichdi prevents the deposition of bad cholesterol (LDL) in the arteries which promotes a healthy heart in turn. Enjoy dalia vegetable khichdi recipe | dalia khichdi | healthy vegetable dalia khichdi | with step by step photos. | [To make dalia vegetable khichdi, wash and soak the moong dal and bulgur wheat in a deep bowl with enough water for 15 minutes. Drain and keep aside., Heat the olive oil in a pressure cooker, add the cinnamon, cloves, cumin seeds and asafoetida and sauté on a medium flame for 30 seconds., Add the onions and capsicum and sauté on a medium flame for 2 minutes., Add the dal, bulgur wheat and all the other ingredients and sauté on a medium flame for 4 to 5 minutes., Add 5 cups hot water, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Serve dalia vegetable khichdi hot with low-fat curds.] | [Energy, 227 cal, Protein, 11.6 g, Carbohydrates, 39.8 g, Fiber, 5.3 g, Fat, 2.5 g, Cholesterol, 0 mg, Sodium, 17.3 mg] | dalia-vegetable-khichdi-5300r |
| rcp33017 | Dalia Vegetable Salad, Healthy Indian Broken Wheat Salad | NA | NA | [broken wheat (dalia), salt, oil, cucumber cubes, chopped tomatoes, broccoli florets, sliced mushrooms (khumbh), iceberg lettuce, chopped mint leaves (phudina), lemon juice, salt, freshly ground black pepper (kalimirch), extra virgin olive oil] | 10 mins | 8 mins | [Vitamin B1 Thiamine, B Vitamins, Pregnancy Salads, Weight Loss after Pregnancy, Low Calorie Salads & Raitas, Low Calorie Quick Recipes, High Fiber Indian Salads] | 4Makes 4 servings | Indian | dalia and vegetable salad recipe | Indian broken wheat vegetable salad | healthy dalia salad | pregnancy friendly salad | with 33 images. dalia and vegetable salad recipe | Indian broken wheat vegetable salad | healthy dalia salad | pregnancy friendly salad is a satiating bowl full of protein and fiber. Learn how to make Indian broken wheat vegetable salad. To make dalia and vegetable salad, boil a vesselful of water and add the salt and oil to it and mix well. Add the broken wheat and boil for 4 to 5 minutes. Drain, wash with cold water and drain again. Combine all the remaining ingredients, including the cooked broken wheat in a bowl, pour the dressing over it and toss well. Keep the dalia and vegetable salad refrigerated for at least 1 hour. Serve chilled. Indian broken wheat vegetable salad, a unique salad perked up with a delicately flavoured mint and lemon dressing, is a nutrient-rich, delicious treat with assorted vegetables and bulgur wheat. The best part is, it has only 99 calories, but 2.5 g fiber per serving – a surefire way to lose weight. With enough calcium and phosphorus, this healthy dalia salad is an easy way top up both these bone building nutrients. Moreover, tomatoes and broccoli add a dose of antioxidants - compounds which reduce inflammation in the body and keep our heart healthy too! Diabetic too can relish this high fibre salad and avoid that quick spike in blood sugar levels. With appreciable amounts of vitamin C from the veggies and dressing, you can look forward to boosting your immunity. This pregnancy friendly salad can enjoyed as a light dinner with hearty red lentil soup or in between meals as a healthy snack too. Tips for dalia and vegetable salad. 1. Add 1 cup sliced mushrooms (khumbh). You can parboil the mushroom if you want. Also adding mushroom is optional as lots of vegetarians in India don't eat mushroom. 2. If you don't like the taste of raw mushrooms then parboil them. Enjoy dalia and vegetable salad recipe | Indian broken wheat vegetable salad | healthy dalia salad | pregnancy friendly salad | with step by step photos. | [To make dalia and vegetable salad, boil a vesselful of water and add the salt and oil to it and mix well., Add the broken wheat and boil for 4 to 5 minutes., Drain, wash with cold water and drain again., Combine all the remaining ingredients, including the cooked broken wheat in a bowl, pour the dressing over it and toss well., Keep the dalia and vegetable salad refrigerated for at least 1 hour. Serve chilled.] | [Energy, 99 cal, Protein, 3.3 g, Carbohydrates, 19.2 g, Fiber, 2.5 g, Fat, 1.2 g, Cholesterol, 0 mg, Sodium, 22.7 mg] | dalia-vegetable-salad-healthy-indian-broken-wheat-salad-33017r |
| rcp4379 | Dalimbi Usal, Val Usal, Maharashtrian Vaal | Lunch | Vegan | [sprouted and peeled vaal, kokum, oil, cumin seeds (jeera), asafoetida (hing), curry leaves (kadi patta), grated ginger (adrak), chopped onions, turmeric powder (haldi), chopped jaggery (gur), chilli powder, chopped coriander (dhania), salt] | 10 mins | 15 mins | [Maharashtrian Bhaji, Indian Party, Non-stick Pan, Indian Cancer Patients, Vegan, Lunch Sabzi, Indian Pulses] | 4Makes 4 servings (4serving ) | Maharashtrian | dalimbi usal recipe | val usal | Maharashtrain usal | healthy usal | with 52 amazing images. Here is a tongue-tickler Maharashtrain usal from the Marathi culinary files! Learn how to make dalimbi usal recipe | val usal | Maharashtrain usal | healthy usal. | dalimbi usal, a traditional accompaniment to rice and rotis is made by cooking field beans with a traditional tempering, tangy kokum and everyday spices. Jaggery creates a nice sweet and sour effect, while other ingredients like ginger, onions and coriander add their peppy touch to this Maharashtrian vaal preparation. You will notice that this dish uses a lot of coriander, and not just a sprinkling of it. This is essential to improve the aroma and flavour of the vaal usal. Serve along with Chawal Bhakri, Methiche Varan, Dodkyacha Bhaat and Shrikhand for a lip smacking and delicious meal. Tips to make dalimbi usal: 1. Serve Maharashtrian usal with jowar bhakri. 2. Serve vaal ki usal with rice. 3 .You can add chilli powder instead of Malvani masala. You can use store brought Malavani masala. Enjoy dalimbi usal recipe | val usal | Maharashtrain usal | healthy usal | | [To make dalimbi usal, soak the kokums in ¼ cup of water and leave aside for 15 minutes., Squeeze and keep the kokum water aside and discard the kokum., Heat the oil in a deep non-stick pan, add the cumin seeds., When the seeds crackle, add the asafoetida, curry leaves and ginger and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 2 minutes., Add the vaal, salt and 1 cup of water. Cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally., Add the turmeric powder, kokum water, jaggery, chilli powder, coriander and ½ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve the dalimbi usal hot.] | [Energy, 288 cal, Protein, 16.3 g, Carbohydrates, 48.3 g, Fiber, 12.3 g, Fat, 4.3 g, Cholesterol, 0 mg, Sodium, 13.6 mg] | dalimbi-usal-val-usal-maharashtrian-vaal-4379r |
| rcp33276 | Damni Dhokla ( Non- Fried Snacks ) | Snacks | NA | [chana dal (split bengal gram), jowar (white millet), urad dal (split black lentils), whole bajra (black millet), parboiled rice (ukda chawal), sour curds (khatta dahi), boiled kala chana (brown chick peas), chopped carrot, boiled green peas, chopped green chillies, grated jaggery (gur), chilli powder, asafoetida (hing), turmeric powder (haldi), salt, oil, grated ginger (adrak), fruit salt] | 20 mins | 20 mins | [Gujarati Farsans, Breakfast Dhokla, Indian snacks with little planning, Indian Snacks for Entertaining, Indian Steamed Snacks, School Time Snacks, Evening Tea Snacks] | 6Makes 6 servings | Gujarati | See damni dhokla recipe | Gujarati damni dhokla | healthy dal rice vegetable dhokla | with 50 images. damni dhokla is a traditional Gujarati dhokla made with a combination of dals and rice and steamed to perfection. Learn to make healthy dal rice vegetable dhokla. damni dhokla, a nutritious recipe that combines dals and parboiled rice, which takes you a little time to prepare, but it is totally worth the effort. damni dhoklas are one of the thickest and heaviest dhoklas you would have tasted. Made with a batter of chana dal, jowar, urad dal, whole bajra and parboiled rice. Soaked for 6 hours and blended in a mixer with some sour curd and again fermented for 4 hours. What makes the damni dhokla dense is a filling of kala chana, carrots, green peas, green chillies, methia keri, jaggery, chilli powder, asafoetida, haldi, salt, oil. One damni dhokla weighs 60 grams. For fluffiness and softness we have added fruit salt to the damni dhokla batter just before steaming. Methia keri sambhaar is a traditional Gujarati pickle masala, which is available in most stores. But if you don’t find it, do not worry – just skip the ingredient and it will taste just the same. You can make damni dhokla 3 ways. damni dhokla in idli vessel or dhokla thali or traditionally made in a banana leaf cone. Enjoy damni dhokla recipe | Gujarati damni dhokla | healthy dal rice vegetable dhokla | with step by step photos. | [To make damni dhokla, combine the chana dal, jowar, urad dal, whole bajra and par boiled rice together and wash well. Cover and soak for 5 to 6 hours. Drain., Put the soaked and drained dal and rice in a mixer., Add the sour curds and approximately 1 cup of water and blend. Cover and keep aside to ferment for 4 to 6 hours., Add the kala chana, carrots, green peas, green chillies, methia keri, jaggery, chilli powder, asafoetida, haldi, salt, oil and ginger and mix well., Just before steaming add the fruit salt and add 1 tablespoon of water over it., When the bubbles form, mix gently. Keep aside., Boil the water in an idli/ dhokla maker. Grease the idli moulds with oil., Pour 2 tablespoons of batter on each idli mould. Steam for 10-12 minutes., Cool for 2 to 3 minutes and demould with a spoon., Serve damni dhokla immediately.] | [Energy, 425 cal, Protein, 15.5 g, Carbohydrates, 68.4 g, Fiber, 12.5 g, Fat, 9.9 g, Cholesterol, 2.7 mg, Sodium, 490.3 mg] | damni-dhokla--non--fried-snacks--33276r |
| rcp41426 | Dangar Chi Bhaji, Lal Bhoplyachi Bhaji | Lunch | NA | [red pumpkin (bhopla / kaddu) cubes, oil, mustard seeds ( rai / sarson), cumin seeds (jeera), curry leaves (kadi patta), chopped garlic (lehsun), turmeric powder (haldi), chilli powder, garam masala, salt, chopped coriander (dhania)] | 15 mins | 14 mins | [Maharashtrian Bhaji, Indian Tiffin Box, Lunch box, Dabba, Quick Sabzis, Sukhi Sabzis, Traditional Indian Sabzis, Non-stick Pan, Lunch Sabzi] | 3Makes 3 servings | Maharashtrian | dangar chi bhaji recipe | lal bhoplyachi bhaji | pumpkin stir fried vegetable | healthy red pumpkin sabzi | with 21 amazing images. dangar chi bhaji recipe | lal bhoplyachi bhaji | pumpkin stir fried vegetable | healthy red pumpkin sabzi is a tasty Indian sabzi with an attractive hue. Learn how to make lal bhoplyachi bhaji. To make dangar chi bhaji, heat the oil in a deep non-stick pan, add the mustard seeds, cumin seeds and curry leaves and sauté on a medium flame for 30 seconds. Add the garlic and sauté on a medium flame for 30 seconds. Add the pumpkin cubes, turmeric powder, chilli powder, garam masala, salt and ½ cup of water and mix well. Cover with a lid and cook on a medium flame for 12 minutes, while stirring occasionally. Serve hot garnished with coriander. It is amazing how red pumpkin cooked with minimal oil and everyday spices can turn out to be so tasty! Everyday masalas and a simple tempering give the lal bhoplyachi bhaji a very homely and satiating flavour. Healthy red pumpkin sabzi is an everyday fare that you can enjoy with any meal. Pumpkin itself is a low-cal veggie, and when cooked in such a healthy way with minimal oil, it becomes all the more desirable. A cup of pumpkin cubes fulfils your day’s requirement of vitamin A , thus making it a super food for your eyes. Lutein and zeaxanthin are other antioxidants it abounds in additionally which prevents age related cataracts and macular degeneration of the eyes. Include this yummy dish in your menu and watch your family members lick their fingers in delight! Heart patients, diabetics and obese people can include this pumpkin stir fried vegetable is their daily menu. Tips for dangar chi bhaji. 1. Prefer to use a deep non-stick pan so the sabzi cooks uniformly. 2. You can buy readymade garam masala or make garam masala at home. Enjoy dangar chi bhaji recipe | lal bhoplyachi bhaji | pumpkin stir fried vegetable | healthy red pumpkin sabzi | with step by step photos. | [To make dangar chi bhaji, heat the oil in a deep non-stick pan, add the mustard seeds, cumin seeds and curry leaves and sauté on a medium flame for 30 seconds., Add the garlic and sauté on a medium flame for 30 seconds., Add the pumpkin cubes, turmeric powder, chilli powder, garam masala, salt and ½ cup of water and mix well. Cover with a lid and cook on a medium flame for 12 minutes, while stirring occasionally., Serve the dangar chi bhaji hot garnished with coriander.] | [Energy, 72 cal, Protein, 2.4 g, Carbohydrates, 7.8 g, Fiber, 1.2 g, Fat, 3.5 g, Cholesterol, 0 mg, Sodium, 9.5 mg] | dangar-chi-bhaji-lal-bhoplyachi-bhaji-41426r |
| rcp608 | Dapka Kadhi ( Gujarati Recipe) | NA | Veg | [kadhi, yellow moong dal (split yellow gram), besan (bengal gram flour), oil, ginger-green chilli paste, sugar, baking soda, chopped coriander (dhania), salt, chopped coriander (dhania), rotlas] | 5 mins | 10 mins | [Collection of Gujarati Dals / Kadhis, Advanced Recipes, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Quick Veg Indian Curry, Kadhi recipes from all across India, Indian Party] | 4Makes 4 servings | Gujarati | Moong dal dumplings cooked in a traditional Gujarati curd mixture, Dapka Kadhi served with rotlas, green chillies and garlic chutney is a sumptuous and satiating meal worth a million dollars! When making this dish, ensure that the dapka batter is sufficiently thick. First drop one dapka into the kadhi—if it floats up, it means it is perfect, and you can proceed with the rest. Else, adjust the batter by adding little more besan, or cook the dapkas in a microwave oven before adding to the kadhi. | [Soak the moong dal in enough lukewarm water for 3 to 4 hours. Drain and keep aside., Blend the moong dal in a mixer to a fine mixture., Transfer the mixture to a deep bowl, add the oil, ginger-green chilli paste, sugar, soda bi-carb, coriander and salt and mix well. Keep aside., Just before serving, add 1 cup of water, bring the kadhi to a boil, add the dapka batter a little at a time using your fingertips to form dumplings and simmer for 5 to 7 minutes till the dapkas starts floating on top., Garnish with coriander and serve hot with rotla.] | [Energy, 305 cal, Protein, 15.6 g, Carbohydrates, 41.6 g, Fiber, 7 g, Fat, 7.9 g, Cholesterol, 4 mg, Sodium, 34 mg] | dapka-kadhi--gujarati-recipe-608r |
| rcp7552 | Dapka Kadhi ( Jain Recipe) | NA | NA | [besan (bengal gram flour), curds (dahi), green chilli paste, curry leaves (kadi patta), sugar, chopped coriander (dhania), salt, cumin seeds (jeera), mustard seeds ( rai / sarson), asafoetida (hing), whole dry kashmiri red chilli, oil, yellow moong dal (split yellow gram), green chilli paste, sugar, baking soda, oil, salt] | 15 mins | 15 mins | [Collection of Gujarati Dals / Kadhis, Kadhi recipes from all across India, Boiled Indian recipes] | 4Makes 4 servings | Gujarati | Add zing to your kadhi with these healthy moong dal dumplings. | [Mix the besan, curds and 3 cups of water till smooth., Add the green chilli paste, curry leaves, sugar and salt and bring to a boil., Simmer for a while stirring occasionally., Prepare the tempering by heating the oil and frying the cumin and mustard seeds until they crackle. Add the asafoetida and red chilli., Add the tempering to the kadhi and boil for a few minutes. Keep aside., Soak the moong dal in lukewarm for 3 to 4 hours. Drain., Grind the soaked moong dal to a fine paste in a blender., Add the oil, green chilli paste, sugar, baking soda and salt and mix well. Keep aside., Add in the dapka batter little at a time using your fingertips to form dumplings to the simmering kadhi., Re-heat the kadhi for 5 more minutes on a low flame. Do not stir the kadhi else the dapkas will disintegrate., Serve hot garnished with coriander.] | [Energy, 346 cal, Protein, 15.2 g, Carbohydrates, 35.3 g, Fiber, 4.3 g, Fat, 13.6 g, Cholesterol, 16 mg, Sodium, 35.7 mg] | dapka-kadhi--jain-recipe-7552r |
| rcp33050 | Dapka Kadhi ( Weight Loss After Pregnancy ) | NA | NA | [yellow moong dal (split yellow gram), ginger-green chilli paste, sugar, baking soda, salt, besan (bengal gram flour), curds (dahi), ginger-green chilli paste, curry leaves (kadi patta), sugar, salt, ghee, mustard seeds ( rai / sarson), cumin seeds (jeera), asafoetida (hing), whole dry kashmiri red chilli, chopped coriander (dhania)] | 15 mins | 20 mins | [Jain Dal, Jain Kadhi, Indian Dal and Kadhi, Non-stick Pan, Weight Loss after Pregnancy] | 4Makes 4 servings | Jain | Kadhi lovers will enjoy this one - a yummy combination of non-fried moong dal dumplings and the traditional gujarati kadhi, this dish is rich in protein – an essential aid to losing weight. Have with pulao or khichadi as a great way to increase the protein in your diet. | [Combine the besan, curds and 4 cups of water in a bowl and whisk till smooth., Add the ginger -green chilli paste, curry leaves, sugar and salt, mix well and put to boil., Simmer on a medium flame for 5 to 7 minutes, while stirring occasionally., Heat the ghee in a small non-stick pan and add the mustard seeds and cumin seeds., When the seeds crackle, add the asafoetida and red chillies and sauté on a medium flame for a few seconds., Add this tempering to the boiling kadhi and cover it immediately (this helps to retain the flavours of the tempering)., To the boiling kadhi, drop spoonfuls of the prepared moong dal batter and coriander and simmer for 5 to 7 minutes or till the dapkas are cooked and start floating., Add the coriander, mix well and serve hot., Ensure the moong dal batter is not very thick nor very thin., Add a spoonful of the batter to the boiling kadhi and wait for it to float up. If it does not float, it means the batter is too thin. You can add a little besan to the batter and proceed as per the recipe given above.] | [Energy, 228 cal, Protein, 12.5 g, Carbohydrates, 32.2 g, Fiber, 4.3 g, Fat, 4.6 g, Cholesterol, 6 mg, Sodium, 23.8 mg] | dapka-kadhi--weight-loss-after-pregnancy--33050r |
| rcp4797 | Darbari Dal | NA | NA | [toovar (arhar) dal, masoor dal (split red lentil), turmeric powder (haldi), bottle gourd (doodhi / lauki), red pumpkin (bhopla / kaddu), baby corn, green chillies slit green chillies, chopped onions, chopped tomatoes, ginger-garlic (adrak-lehsun) paste, grated coconut, coriander-cumin seeds (dhania-jeera) powder, chilli powder, garam masala, oil, chopped coriander (dhania)] | 20 mins | 30 mins | [Mughlai Dals, Celebration Dals, Indian Pressure Cooker] | 6Makes 6 servings | Indian | A dish fit for the royals! vegetables like pumpkin, baby corn and onions are sautéed before being boiled and then simmered with boiled rajma, toovar and masoor dals. Coconut, ginger-garlic paste and chilies add all the extra flavors! | [Clean, wash and soak the dals for about 30 minutes. Drain., Pressure cook the dals with 3 cups of water, turmeric powder and salt till done., Whisk well till the dal is mashed and keep aside., Heal oil in a pan, add the onions and sauté till the onions turn translucent., Add the tomatoes ginger-garlic paste, grated coconut, coriander-cumin seed powder, red chilli powder, garam masala and sauté for 2 to 3 minutes., Add the pumpkins, baby corn, green chillies, cooked dal and 1 cup of water and bring to a boil., Simmer till the vegetables are done and then add the coriander., Simmer for a couple of more minutes and serve hot.] | [Energy, 190 cal, Protein, 7.1 g, Carbohydrates, 19.2 g, Fiber, 4.1 g, Fat, 9.5 g, Cholesterol, 0 mg, Vitamin A, 356.4 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.1 mg, Vitamin C, 11.2 mg, Folic Acid, 29.4 mcg, Calcium, 45.4 mg, Iron, 1.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 10 mg, Potassium, 243 mg, Zinc, 0.6 mg] | darbari-dal-4797r |
| rcp38162 | Darbari Dal ( Mughlai Khana) | NA | NA | [toovar (arhar) dal, masoor dal (split red lentil), ghee, ginger-garlic (adrak-lehsun) paste, chopped green chillies, chopped tomatoes, garam masala, coriander (dhania) powder, cumin seeds (jeera) powder, chilli powder, salt, curds (dahi), fresh cream, sugar, chopped coriander (dhania), ghee, dried fenugreek leaves (kasuri methi)] | 10 mins | 20 mins | [Mughlai Dals, Celebration Dals, Indian Pressure Cooker, Pressure Cooker] | 4Makes 4 servings | Indian | This simple dal made with toovar and masoor dals is transformed when curds and cream are added to it. The curds provides the right amount of tanginess. Dals were made by the mughals by simering them over a slow flame for hours together, however we the recipe provided makes use of the pressure cooker that speeds up the preparation considerably. | [Clean, wash and soak both the dal for 1 hour., Drain, add 2 cups of water and salt and pressure cook for 2 to 3 whistles till the dals are cooked., Allow the steam to escape before opening the lid. Keep aside., Heat the ghee in a deep pan and the ginger-garlic paste and green chillies and sauté for 2 minutes., Add the tomatoes, garam masala, coriander powder, cumin seeds powder, chilli powder and salt and sauté till the ghee leaves the masala., Add the boiled dal, curds, cream, sugar and coriander and mix well. Keep aside., For the tempering, heat the ghee in a pan and add the dried fenugreek leaves and sauté for 30 seconds., Pour this tempering over the dal and mix well., Serve immediately.] | [Energy, 326 cal, Protein, 10 g, Carbohydrates, 24.9 g, Fiber, 4.6 g, Fat, 20.7 g, Cholesterol, 0 mg, Vitamin A, 542.6 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.3 mg, Vitamin C, 12.6 mg, Folic Acid, 40.1 mcg, Calcium, 58.8 mg, Iron, 2.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 16.1 mg, Potassium, 299.5 mg, Zinc, 0.8 mg] | darbari-dal---mughlai-khana-38162r |
| rcp33370 | Darbari Dal ( Pressure Cooker ) | NA | Veg | [masoor dal (split red lentil), moong dal (split green gram), toovar (arhar) dal, ghee, cumin seeds (jeera), chopped onions, dried fenugreek leaves (kasuri methi), chopped green chillies, ginger-garlic (adrak-lehsun) paste, chopped tomatoes, turmeric powder, chilli powder, coriander-cumin seeds (dhania-jeera) powder, garam masala, salt, curds (dahi), fresh cream, chopped coriander (dhania), steamed rice, salad] | 15 mins | 25 mins | [Saute, Indian Pressure Cooker, Pressure Cooker Vegetables, Pressure Cooker] | 4Makes 4 servings (4 serving ) | Indian | Darbari dal, a quick fix dal that can be made when you are tired of making the same old dal fry and dal tadka. All it takes is hot water as a stand by to ease your cooking time. | [Clean, wash and soak the dals together in a bowl for an hour. Drain and keep aside., Heat the ghee in a pressure cooker, add the cumin seeds, onions, dried fenugreek leaves, green chillies and ginger-garlic paste, mix well and sauté on a medium flame for 3 to 4 minutes or till the onions turn translucent., Add the tomatoes, turmeric powder, chilli powder, coriander-cumin seeds powder and garam masala, mix well and cook on a medium flame for 5 minutes, while stirring continuously., Add the dals, salt and 2½ cups of hot water, mix well and pressure cook on a high flame for 3 whistles., Lower the flame and pressure cook for another whistle., Allow the steam to escape using natural release method, ( refer handy tip) before opening the lid., Add the curds and cream and mix well., Garnish with coriander and serve immediately with rice and salad.] | [Energy, 240 cal, Protein, 8.7 g, Carbohydrates, 21.7 g, Fiber, 3.4 g, Fat, 13 g, Cholesterol, 0 mg, Vitamin A, 264.1 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1 mg, Vitamin C, 6.6 mg, Folic Acid, 36.9 mcg, Calcium, 59 mg, Iron, 1.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 12.5 mg, Potassium, 283.1 mg, Zinc, 0.9 mg] | darbari-dal--pressure-cooker--33370r |
| rcp22175 | Darbari Dal ( Zero Oil Dal Recipe) | NA | Veg | [rajma (kidney beans), toovar (arhar) dal, masoor dal (split red lentil), bottle gourd (doodhi / lauki) cubes, red pumpkin (bhopla / kaddu) cubes, salt, turmeric powder (haldi), chopped tomatoes, chopped coriander (dhania), garlic (lehsun) paste, coriander (dhania), garam masala, chilli powder, slit green chillies, lemon, chopped coriander (dhania), rice (chawal)] | 15 mins | 20 mins | [Mughlai Dals, Celebration Dals, Low Calorie Dals, Low Calorie Kadhis, Indian Pressure Cooker, Boiled Indian recipes, Pressure Cooker Vegetables, Indian Party] | 4Makes 4 servings | Indian | Straight from royal kitchens, healthy though unlike its traditional version is oil free, and replaces fat rich ingredients like coconut with lots of veggies, pulses and coriander. A combination of dal and veggies is flavoured with spices like garlic paste, green chillies, garam masala is sure to appeal to you. All the dals used are full of nutrients hence making this dal a healthy treat. | [Combine the rajma, toovar dal and masoor dal with 1½ cups of water, bottle gourd, pumpkin, salt and turmeric powder in a pressure cooker and mix well and pressure cook for 4 whistles., Allow the steam to escape before opening the lid., Mash the dal lighlty using a potato masher, add the tomatoes, coriander, garlic paste, coriander powder, garam masala, chilli powder, green chillies and lemon juice, ½ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Garnish with coriander and serve hot with rotis or rice.] | [Energy, 115 cal, Protein, 7.5 g, Carbohydrates, 20 g, Fiber, 3.4 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 8.8 mg] | darbari-dal--zero-oil-dal-recipe-22175r |
| rcp40998 | Daria Chikki, Roasted Chana Dal Chikki | Snacks | NA | [roasted chana dal (daria), chopped jaggery (gur)] | 15 mins | 6 mins | [Gujarati Sweet Mithai, Sweet Snacks, Jain Snacks, School Time Snacks, Indian Jar Snacks, Chikki, Makar Sankranti Pongal Festival] | 35Makes 35 pieces | Gujarati | daria chikki recipe | roasted chana dal chikki | daliya chikki | Lonavala daria chikki | with 14 amazing images. While peanut chikki, til chikki and mixed nut chikki and cashew chikki are common, people also enjoy this Lonavala daria chikki. Like most chikki recipes, this is also made with only 2 ingredients – daria and jaggery. This chikki has its own unique flavour and an interesting mouthfeel too. It stays fresh in an airtight container for at least one month! Tips for daria chikki. 1. Ensure to not buy the black variety of jaggery, else the colour of the chikki will be black. 2. Be very quick in making the chikki, as it tends to burn or harden quickly. 3. While the chikki is still hot, remember to turn it upside down frequently as described in the recipe so that both sides will be smooth and glossy. 4. Ensure to cool completely before storing. To make daria chikki, heat an aluminium kadhai on a high flame. Add the jaggery, mix well and cook on a high flame for 2 minutes, while stirring continuously. Lower the flame to slow and keep stirring continuously for 3 minutes, till it forms foam and changes the colour. Switch off the flame and keep stirring for a few more seconds. Add the daria and mix very well. Put it on a greased platform, while mixing it upside down using a flat ladle. Pat the mixture, with greased hands and roll it using a greased rolling pin to make 275 mm. (11”) diameter circle. While rolling make sure it does not stick on the platform. If it sticks, loosen it using a flat ladle, and roll again. Cut immediately using a sharp knife into equal squares. Cool completely. Break into pieces and store it in an airtight container in a cool and dry place. When it comes to any mithai, there is no disputing the fact that anything that is homemade with love tastes much better than store-bought ones. This holds true for chikkis too! Yes, chikki – the wonderful Indian snack that continues to enchant several generations of people with its timeless charm. Here is a detailed step-by-step recipe that shows you how to make roasted chana dal chikki at home. Chikki-making is an art, but this recipe will surely help you master it. Just make sure you keep all the required items ready on the kitchen platform before you begin making the daliya chikki, and make sure you use only an aluminium kadhai to get the right temperature and texture. Enjoy daria chikki recipe | roasted chana dal chikki | daliya chikki | Lonavala daria chikki | with step by step photos below. | [To make daria chikki, heat an aluminium kadhai on a high flame., Add the jaggery, mix well and cook on a high flame for 2 minutes, while stirring continuously., Lower the flame to slow and keep stirring continuously for 3 minutes, till it forms foam and changes the colour., Switch off the flame and keep stirring for few more seconds., Add the daria and mix very well., Put it on a greased platform, while mixing it upside down using a flat ladle., Pat the mixture, with greased hands and roll it using a greased rolling pin to make 275 mm. (11”) diameter circle., While rolling make sure it does not stick on the platform. If it sticks, loosen it using a flat ladle, and roll again., Cut immediately using a sharp knife into equal squares. Cool completely., Break the daria chikki into pieces and store it in an airtight container in a cool and dry place.] | [Energy, 44 cal, Protein, 0.9 g, Carbohydrates, 9.7 g, Fiber, 0.3 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 8.6 mg] | daria-chikki-roasted-chana-dal-chikki-40998r |
| rcp40162 | Dashmi Roti ( Sweet ) | BreakFast | NA | [whole wheat flour (gehun ka atta), grated jaggery (gur), oil, milk, salt, whole wheat flour (gehun ka atta), ghee] | 5 mins | 15 mins | [Maharashtrian Rotis / Polis, Maharashtrian Snacks Nashta, Breakfast Theplas, Parathas, Indian Rotis, Indian Party, Tava, Kids Tiffin Box] | 4Makes 4 rotis (4 roti ) | Maharashtrian | dashmi meethi roti recipe | Maharashtrian jaggery roti | dashmi sweet roti with jaggery | with 24 amazing images. dashmi meethi roti recipe | Maharashtrian jaggery roti | dashmi sweet roti with jaggery is a variation to the savoury Dashmi roti. Learn how to make Maharashtrian jaggery roti. To make dashmi meethi roti, combine all the ingredients in a deep bowl and knead into a semi-stiff dough using approx. ¼ cup of water. Divide the dough into 4 equal portions and roll out each portion into a 200 mm. (8") diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each roti, using ghee, till it turns golden brown in colour from both the sides. Serve hot or cold. When a dash of jaggery is added to whole wheat flour dough, you get this mouth-watering Maharashtrian jaggery roti. This ever-popular roti is just mildly sweet, so you can have enough of it to make a complete meal with lemon pickle or green chilli thecha and sprouted kala chana ambti. As the dough is bound together by grated jaggery, a bit of oil, milk and water, this roti has to be enjoyed immediately. Make sure you use good quality ghee when cooking these dashmi sweet roti with jaggery to get the authentic flavour and texture. Learn how to make ghee at home. Tips for dashmi meethi roti. 1. Remember to press down regularly on sweet dashmi roti with a spatula to ensure uniform cooking. 2. Don't apply too much pressure while rolling the dough as it has jaggery in it and tends to come apart. 3. Cook the roti on a slow to medium flame to ensure uniform cooking. Enjoy dashmi meethi roti recipe | Maharashtrian jaggery roti | dashmi sweet roti with jaggery | with step by step photos. | [To make dashmi roti, combine all the ingredients in a deep bowl and knead into a semi-stiff dough using aprox. ¼ cup of water., Divide the dough into 4 equal portions and roll out each portion into a 200 mm. (8") diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook each roti, using ghee, till it turns golden brown in colour from both the sides., Serve the dashmi roti hot or cold.] | [Energy, 230 cal, Protein, 4.1 g, Carbohydrates, 32.8 g, Fiber, 4 g, Fat, 9.6 g, Cholesterol, 0.6 mg, Sodium, 7.2 mg] | dashmi-roti---sweet--40162r |
| rcp22381 | Date and Banana Shake | BreakFast | NA | [chopped bananas, dates (khajur), milk, cinnamon (dalchini) powder, ice-cubes, chia seeds] | 5 mins | 0 mins | [American Breakfast, Indian Drinks / Sharbats, Indian Milkshakes & Smoothies, Iftar Recipes for Ramadan / Ramzan, Mixer, Healthy Foods for Kids, Indian Breakfast Recipes for Kids] | 2Makes 2 big glasses | Indian | date banana milkshake recipe | acidity friendly date banana smoothie | no sugar banana date shake | with 13 amazing images. Acidity friendly date banana smoothie is a healthy and satiating drink. Learn how to make date banana milkshake recipe | acidity friendly date banana smoothie | no sugar banana date shake | This 10-minute no sugar banana date shake does a lot with just four ingredients. It is insanely healthy and filling. Here is a wonderful date banana milkshake that you can whip up early in the morning for breakfast. Acidity friendly date banana smoothie is tasty, easily available and highly alkaline, this fruit is convenient and healthy too. Those suffering from acidity must make the most use of this fruit! The date banana milkshake has a great tinge of dates and the natural sweetness, fruity taste of bananas and mild flavour of cinnamon! Tips to make date banana milkshake: 1. You can also add dry fruit to make the milkshake healthier. 2. Instead of chia seeds you can add flax seeds also. 3. If you want to make this drink vegan you can use almond milk or oats milk also. Enjoy date banana milkshake recipe | acidity friendly date banana smoothie | no sugar banana date shake | with detailed step by step images. | [To make date banana milkshake, in a mixer, add banana, dates, milk, cinnamon powder and ice cubes., Blend well till smooth., Pour 2 equal quantities of smoothie in two big glasses., Garnish with chia seeds and serve date banana milkshake chilled.] | [Energy, 326 cal, Protein, 9.9 g, Carbohydrates, 40.8 g, Fiber, 3.1 g, Fat, 13.3 g, Cholesterol, 32 mg, Sodium, 39.4 mg] | date-and-banana-shake-22381r |
| rcp4963 | Date and Chocolate Pinwheels | Snacks | NA | [butter, powdered sugar, plain flour (maida), vanilla essence, black seedless dates, cocoa powder] | 15 mins | 0 mins | [Indian Jar Snacks, Cookies, Eggless Cookies, Chocolate Dessert, Baked, Diwali, Diwali Snacks, Oven] | 20Makes 20 pinwheels | Indian | These soft and chewy cookies taste as delicious as they look, and thanks to the goodness of dates, they are a healthy snack as well! | [Cream the butter and sugar in a bowl, using a wooden spoon till it is light and fluffy., Add 3 teaspoons of water and the vanilla essence and cream again., Sieve the flour and add to the mixture and knead lightly into a dough., Divide the dough into 3 equal parts., In one part, add the dates and cocoa powder., Combine the other 2 parts of vanilla cookie dough and roll out into a large rectangular sheet of ½ cm thickness., Roll the date and chocolate cookie dough on a floured surface to almost the same size as the vanilla cookie dough., Place the rolled vanilla cookie dough on a sheet of plastic cling wrap and then place the date and chocolate dough on top., Roll both the cookie doughs together with the help of the plastic wrap, sealing any cracks in the dough while rolling. Press firmly to release any air between the 2 layers of dough., Refrigerate wrapped in the cling wrap for 15 minutes, Cut into about 6mm (¼") thick slices. Seal the ends if required., Press each cookie to flatten and place on a baking tray lined with, Bake them in a preheated oven at 150° c (400° f) for 20 to 30 minutes., Remove from the oven, cool completely and store in an airtight container.] | [Energy, 89 cal, Protein, 1.4 g, Carbohydrates, 10.3 g, Fiber, 0.6 g, Fat, 4.8 g, Cholesterol, 14.4 mg, Sodium, 48.6 mg] | date-and-chocolate-pinwheels-4963r |
| rcp1755 | Date and Nut Slices | NA | NA | [chopped black seedless dates, chopped dried fruits, butter, condensed milk, saffron (kesar) strands, cardamom (elaichi) powder, butter] | 10 mins | 2 mins | [Dry Fruit Flavours, Traditional Indian Mithai, Diwali, Raksha - Bandhan, Iftar Recipes for Ramadan / Ramzan, Diwali Sweets Mithai, Quick Indian Sweets] | 12Makes 12 slices | Indian | Easy, quick, irresistibly delicious – that describes the Date and Nut Slice best of all. A mouth-watering combo of dates and condensed milk cooked in butter is further enhanced with a generous dose of mixed dried fruits, all of which is then prepared into handy-sized slices. Store it in an airtight container, to enjoy anytime you wish. Put some in your kids’ snack box, or carry a few to office; you will love to bite into it any time of the day. | [Heat the butter in a broad non-stick pan, add the condensed milk and dates, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Remove the mixture into a deep bowl, add the dry fruits, saffron and cardamom powder and mix very well., Take a foil on a clean, dry surface and grease it with little butter., Place the mixture on one end of the foil to form a cylindrical roll., Roll it tightly and seal the edges. Refrigerate for 30 minutes., Remove from the foil, cut into 12 mm. (1/2”) slices., Serve immediately or store in an air-tight container and use as required.] | [Energy, 63 cal, Protein, 1.6 g, Carbohydrates, 5.6 g, Fiber, 0.8 g, Fat, 3.8 g, Cholesterol, 0.6 mg, Sodium, 4.3 mg] | date-and-nut-slices-1755r |
| rcp3548 | Date Apple Shake | BreakFast | Veg | [apple cubes, chopped dates (khajur), low fat milk, vanilla extract vanilla essence, ice-cubes] | 20 mins | 2 mins | [Quick breakfast, Jain Breakfast, No Cooking Veg Indian, Indian Birthday Party, Mixer, Quick Breakfast Indian, Kids High Energy Indian Foods] | 4Makes 4 servings | Jain | date and apple shake recipe | healthy Indian date and apple shake | date and apple shake for weight loss | with 15 amazing images. date and apple shakes are a nutritious alternative to traditional milkshakes, as they are made with naturally sweet fruits and no added sugar. Learn how to make date and apple shake for weight loss. A date and apple shake is a delicious and nutritious Indian drink that is made with dates, apples, low fat milk or milk of your choice, vanilla extract and ice-cubes. It is a great way to get your daily dose of fruits, fiber, and vitamins. To make date and apple shake, combine the apples, dates, milk, vanilla extract and ice-cubes and blend in a juicer till the mixture is smooth and frothy. Pour equal quantities of the date and apple shake for weight loss into 4 individual glasses. Overall, a date and apple shake is a healthy and delicious drink that is perfect for a healthy breakfast drink or a meal replacement. It is also a great way to get your kids to eat their fruits and vegetables. Here are the basic ingredients that you can expect to find in a date and apple shake. Dates: We have used Indian dates in the recipe. Medjool dates are the most popular type of date and are known for their soft, chewy texture. Dates add sweetness, richness, and a creamy texture to a milkshake. 1 cup of dates (90 gm) gives around 8.05 gm of fibre and will lower down the cholesterol level and will also aid in weight loss. A cup of dates contain 703 mg of potassium (14.95% of RDA) which helps in the regulation of blood pressure and also prevents formation of kidney stones. Apples: Apples contribute a refreshing and slightly tart taste to the shake. They are also a good source of dietary fiber, vitamin C, and various antioxidants. While we used Indian red apples in this recipe, green apples would be a sweeter and more flavorful choice. Milk or Milk Alternative: You can use low fat milk if you are weight loss or regular cow's milk. Many people opt for milk alternatives like almond milk, soy milk or oat milk. The choice of milk depends on your dietary preferences and any allergies or intolerances. Flavour: Vanilla extract has a sweet and aromatic flavor that can enhance the flavor of other ingredients in a smoothie. Vanilla extract can also help to minimize any bitterness from certain ingredients such as curds, green leafy vegetables. If you prefer not to use vanilla extract, cinnamon powder is a good alternative. Ice-cubes: If you want to enjoy a cold and refreshing smoothie, adding ice cubes is a must. The ice cubes will melt as they are blended, which will help to thicken the smoothie. Pro tips for date and apple shake. 1. Milk can add creaminess to a smoothie, making it more luxurious and flavorful and a good source of calcium and protein. Milk can help to thicken a smoothie, making it more enjoyable to drink. 2. Dates add sweetness, richness, and a creamy texture to a milkshake. 3. If you prefer not to use vanilla extract, cinnamon powder is a good alternative. A date and apple shake with only 97 calories is a great way to support weight loss. Enjoy date and apple shake recipe | healthy Indian date and apple shake | date and apple shake for weight loss | with step by step photos. | [To make date and apple shake, deseed the dates., In a mixer put apples, deseeded dates, milk or low fat milk, vanilla extract or vanilla essence and ice-cubes., Blend till smooth and frothy., Pour date and apple milkshake into 4 individual glasses., Serve the date and apple shake immediately.] | [Energy, 98 cal, Protein, 3.8 g, Carbohydrates, 19.6 g, Fiber, 2.9 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 70.5 mg] | date-apple-shake-3548r |
| rcp38857 | Date Cream Cheese ( Baby and Toddler) | NA | Veg | [milk, lemon juice, dates (khajur), sugar] | 5 mins | 10 mins | [No Cooking Veg Indian, Mixer, Sweet Recipes for Kids, Quick Indian recipes for Kids, Kids Calcium Rich Indian recipes, Recipes for Weaning (8 to 9 months)] | Makes 0.25 cup | Indian | Date cream cheese will fulfill your baby’s daily calcium requirements, as babies by the time they are 7 months old tire of milk. This recipe almost fulfils your baby's daily requirements of calcium along with that of vitamin a. | [Bring the milk to a boil and keep aside for 2 to 3 minutes., Add 1 teaspoon of lemon juice and stir the milk. If the milk does not curdle completely, add the other teaspoon of lemon juice and allow it to curdle completely. The whey should be transparent., Strain the solids through a muslin cloth, keeping the whey aside., Put the strained cream cheese in a blender and blend to make a smooth paste, adding more whey if you need to thin down the consistency of the cream cheese. Allow it to cool slightly., Add the pureed dates and sugar and blend again to a smooth puree. Serve immediately.] | [Amt, 235 gm, Energy, 297 kcal, Protein, 9.1 gm, CHO, 24.8 gm, Fat, 13.2 gm, Vit A, 332.6 mcg, Vit C, 10.1 mg, Calcium, 446.0 mg, Iron, 1.2 mg, F Acid, 11.2 mcg, Fibre, 0.7 gm] | date-cream-cheese---baby-and-toddler-38857r |
| rcp4213 | Date Honey Banana Shake | NA | NA | [dates (khajur), milk, banana sliced banana, honey, ice cubes] | 5 mins | 5 mins | [Indian Milkshakes & Smoothies, Mixer, Non-stick Pan, Snack Recipes for Kids, Kids High Energy Indian Foods, Kids Weight Gain, Indian Cancer Patients] | 1Makes 1 glass | Indian | This energy-filled shake is a great way to start your day. Fatigue can be very stressful. At times, you feel so exhausted that you do not even feel like cooking something to boost your energy levels. At such times, this power-packed Date Honey Banana Shake will come in really handy. It will satisfy your hunger, revitalise you and meet your nutrient requirements, all within a matter of minutes. | [Heat the milk in a broad non-stick pan and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Switch off the flame, add the dates and keep aside to soak for 10 to 15 minutes., Combine the date-milk mixture, banana, honey and ice-cubes a mixer and blend in till smooth., Serve immediately.] | [Energy, 389 cal, Protein, 9.5 g, Carbohydrates, 48.5 g, Fiber, 3.5 g, Fat, 13.3 g, Cholesterol, 32 mg, Sodium, 51.6 mg] | date-honey-banana-shake-4213r |
| rcp42638 | Date Milkshake | BreakFast | NA | [deseeded dates (khajur), milk, cinnamon (dalchini) powder] | 5 mins | 0 mins | [Indian Milkshakes & Smoothies, Mixer, Indian Breakfast Recipes for Kids, Kids After School, Healthy Indian Breakfast Juices, Smoothies] | 3Makes 3 glasses | Indian | The Date Milkshake is a quick, tasty and wholesome recipe, which is just right for Ramzaan! All you need to do is whirr together some milk and dates in your blender, with just a hint of cinnamon, the magic ingredient that makes this simple milkshake taste special. The Date Milkshake is best enjoyed cold. You can also try other recipes like Caramel Popcorn Milkshake or Kulfi Shots, Malai Kulfi Milkshake | [Combine all the ingredients in a mixer and blend till it is smooth and frothy., Refrigerate for atleast 1 hour and serve chilled.] | [Energy, 180 cal, Protein, 5.9 g, Carbohydrates, 12.3 g, Fiber, 1.3 g, Fat, 8.7 g, Cholesterol, 21.3 mg, Sodium, 25.3 mg] | date-milkshake-42638r |
| rcp33940 | Death By Chocolate Pastry ( Cakes and Pastries) | NA | NA | [chocolate cake, sugar syrup, kalhua liqueur, cool whip, chocolate truffle, cake board, chocolate, knife] | 20 mins | 0 mins | [Chocolate Dessert, Cakes, Christmas, Children's Day, Valentines Day Indian recipes, Desserts for Entertaining, Sweet Recipes for Kids] | 4Makes 4 pastries | Indian | If this chocolate pastry does spell death, it is sure to be followed by heaven! | [Slice the chocolate cake horizontally into 3 equal parts. Keep aside., Combine the sugar syrup and kalhua in a bowl to make the soaking syrup and keep aside., Combine the cream and 1 cup of dark chocolate truffle and whisk well to make the chocolate cream. Keep aside., Soak the bottom layer of the chocolate cake with ¼ cup of the soaking syrup., Spread ¼ cup of truffle on the soaked layer of the cake., Spread ½ cup of the chocolate cream over it., Sandwich with the second layer of the chocolate cake., Repeat steps 3-6 to make one more layer., Soak the third layer of the sponge with the remaining soaking syrup and cover the top and sides with the remaining chocolate cream., Transfer the cake onto a cake board and refrigerate for 20 minutes to set., Cut into 4 equal wedges and move a clean palette knife over the chocolate cream. Remove with a jerk so as to get a wavy uneven surface., To make the chocolate cigar, spread the tempered chocolate in a thin layer on a clean formica / granite or marble surface using a palate knife., With a firm grip on the palate knife and employing a steady amount of pressure, slowly draw the knife in a straight line down the layer of chocolate. You can use your free hand to help form the chocolate into nice curls and keep aside., Place a couple of chocolate cigars on top of each pastry. Serve chilled.] | [Energy, 934 cal, Protein, 17.8 g, Carbohydrates, 85.8 g, Fiber, 0.6 g, Fat, 70 g, Cholesterol, 31.4 mg, Sodium, 205.3 mg] | death-by-chocolate-pastry--cakes-and-pastries-33940r |
| rcp38485 | Decorating with Chocolate | NA | NA | [dark chocolate, grater, knife, butter paper, toothpick, cookie cutter, piping bag, leaves] | 10 mins | 0 mins | [Cakes, Desserts for Entertaining, Indian Birthday Party, Sweet Recipes for Kids] | 1Makes 1 servings | Indian | Chocolate garnishes are extensively used in cakes, and also easy to make. Here are a few easy garnishes. | [Chill the chocolate and hold it with a piece of folded paper towel to prevent the heat of your hand from melting it., Hold a grater over a large plate or butter paper and grate the chocolate., Bring a thick piece or bar of chocolate to room temperature (chocolate which is too warm will slice and that which is too cold will grate)., To make the curls, use a sharp knife or a vegetable peeler firmly along the edge of the chocolate to produce long or short curls., Use a skewer or toothpick to transfer the curls to the dessert or cake you wish to garnish or grate it directly on top of the cake., Melt the chocolate and pour in a thin layer of over 2 mm. (1/12”) on a cool stone or a marble surface. Allow it to set until just firm., Place a sharp knife on the surface of the chocolate at an angle of 45°. Pull it gently over the surface of the chocolate to form scrolls., The cooler the chocolate, the more will it splinter. Warm chocolate will give a softer, looser curl but if the chocolate is too warm, it is very difficult to handle., Melt the chocolate and spread a thin layer onto a butter paper. Allow to cool until firm., Using a cookie- cutter or a sharp knife, cut into various shapes like triangles, squares, circles etc., Melt the chocolate and pour into a paper piping bag., Cut the tip and make designs of your choice on a butter paper., Wash and dry thoroughly any fresh leaf with distinct veins such as a rose leaf, bay leaf etc., Melt the chocolate and then, using a pastry brush or spoon, coat the veined side of the leaf., Place these leaves, chocolate side up on a butter paper. Cool till firm and then gently peel away the leaf starting at the stem.] | [Energy, 0 cal, Protein, 0 g, Carbohydrates, 0 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | decorating-with-chocolate-38485r |
| rcp36910 | Decorations Made With Chocolate ( Cakes and Pastries) | NA | NA | [] | 5 mins | 0 mins | [Basic Indian Dessert Recipes] | 1Makes 1 servings | Indian | Chocolate garnishes are extensively used in cakes, and also easy to make. Here are a few easy garnishes. | [Chill the chocolate and hold it with a piece of folded paper towel to prevent the heat of your hand from melting it. Hold a grater over a large plate or butter paper and grate the chocolate., Bring a thick piece or bar of chocolate to room temperature (chocolate which is too warm will slice and that which is too cold will grate)., To make the curls, use a sharp knife or a vegetable peeler firmly along the edge of the chocolate to produce long or short curls. Use a skewer or toothpick to transfer the curls to the dessert or cake you wish to garnish or grate it directly on top of the cake., Melt the chocolate and pour in a thin layer of over 2 mm. (1/12”) on a cool stone or a marble surface. Allow it to set until just firm. Place a sharp knife on the surface of the chocolate at an angle of 45°., Pull it gently over the surface of the chocolate to form scrolls. The cooler the chocolate, the more will it splinter. Warm chocolate will give a softer, looser curl but if the chocolate is too warm, it is very difficult to handle., Melt the chocolate and spread a thin layer onto a butter paper. Allow to cool until firm. Using a cookie- cutter or a sharp knife, cut into various shapes like triangles, squares, circles etc., Melt the chocolate and pour into a paper piping bag., Cut the tip and make designs of your choice on a butter paper., Wash and dry thoroughly any fresh leaf with distinct veins such as a rose leaf, bay leaf etc. Melt the chocolate and then, using a pastry brush or spoon, coat the veined side of the leaf., Place these leaves, chocolate side up on a butter paper. Cool till firm and then gently peel away the leaf starting at the stem.] | [Not Given] | decorations-made-with-chocolate--cakes-and-pastries-36910r |
| rcp1815 | Deep Dish Farmer's Harvest | NA | NA | [pizza base, pizza sauce, butter, mushrooms (khumbh), black olives, red capsicum, boiled sweet corn kernels (makai ke dane), sliced jalapenos, tomato, onion, sliced celery, dried mixed herbs dried oregano, salt, processed cheese mozzarella cheese, olive oil] | 15 mins | 0 mins | [Italian Pizzas, different types of pizza, Baked, Oven] | 1Makes 1 servings | Italian | A thick crust pizza cooked in a deep pie dish with lots of toppings. | [Place the pizza base on a flat dry surface., Spread the pizza sauce over the base and fill with the topping., Top with the cheese and finally drizzle the olive oil over it., Bake in a preheated oven at 180°c (360°f) for about 20 minutes or until the base is evenly browned., Serve hot.] | [Not Given] | deep-dish-farmers-harvest-1815r |
| rcp38875 | Deep Dish Tomato Cheese Delight | NA | NA | [basic pizza dough, tomato ketchup, grated mozzarella cheese, olive oil oil, salt, tomatoes, mozzarella cheese] | 15 mins | 0 mins | [Italian Pizzas, different types of pizza, Baked, Oven] | 1Makes 1 pizza | Italian | The deep dish tomato cheese delight is a thick crust pizza cooked in a deep pie-dish with interlaced layers of tomato and mozzarella cheese. It is magical how just a few basic ingredients can result in such a fantastic pizza! | [Roll out the pizza dough into a circle of 200 mm. (8”) diameter and 8 mm. (1 1/3”) thickness. Line a 150 mm. (6”) greased pie dish with it., Spread the tomato sauce over the base., Place alternate layers of tomato sliced and mozzarella cheese slices and drizzle some olive oil in between. Sprinkle salt at regular intervals., Top with the grated mozzarella and finally another drizzle of olive oil., Bake in a pre-heated oven at 180°c (360°f) for about 20 minutes or until the base is evenly browned and the cheese melts.] | [Not Given] | deep-dish-tomato-cheese-delight-38875r |
| rcp2310 | Deep- Fried Cheese Toast | NA | NA | [cornflour, grated processed cheese, mustard (rai / sarson) powder, chilli powder, soda bi-carb, milk, salt, bread, oil, tomato ketchup] | 10 mins | 20 mins | [Indian Cheese Recipes, Indian Toast recipes, Deep Fry] | 4Makes 4 toast (1 toast ) | Indian | There is nothing that can compare with the humble cheese toast in terms of availability and universality! from top-notch restaurants to small bus stand vendors, almost all eateries offer this simple but sumptuous food. There are many variants of the cheese toast, some toasted, some grilled and some excitingly deep-fried as in this case! deep-fried cheese toast is an occasional treat, an indulgent alternative to the traditional version. You would love to have it on a lazy sunday afternoon! | [Dip a bread slice in the prepared batter and deep-fry in hot oil till golden brown in colour from both the sides., Repeat step 1 to make 3 more toast., Drain on absorbent paper, cut them into 2 vertically and serve immediately with tomato ketchup., Deep-fry one toast at a time.] | [Energy, 1289 cal, Protein, 36.9 g, Carbohydrates, 186.4 g, Fiber, 17.3 g, Fat, 43.9 g, Cholesterol, 0 mg, Vitamin A, 454.6 mcg, Vitamin B1, 2.6 mg, Vitamin B2, 1.5 mg, Vitamin B3, 18.3 mg, Vitamin C, 1 mg, Folic Acid, 425 mcg, Calcium, 788.6 mg, Iron, 14.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 28 mg, Potassium, 626.4 mg, Zinc, 3.2 mg] | deep--fried-cheese-toast-2310r |
| rcp1864 | Delicious Apple and Carrot Sandwiches | BreakFast | NA | [bread, apple, cheese spread, salt, grated carrot, cheese spread, salt] | 5 mins | 0 mins | [Breakfast Sandwiches, School Time Snacks, Quick Snacks / Quick Starters, Quick Breakfast Indian, Snack Recipes for Kids] | 3Makes 3 servings | Indian | Apple and cheese with a sprinkling of pepper and a similar spread made of carrots, make a yummy filling for fresh, soft bread slices. Alternate layers of apple and carrot spreads complement each other well, also making the sandwich soft and creamy. The delicious apple and carrot sandwiches can be had anytime of the day, and packed up for an outing too. | [Apply the apple spread on one bread slice. Sandwich with another slice of bread., Spread a layer of the carrot spread and sandwich with a third slice of bread, Repeat to make 2 more sandwiches., Remove the crusts and cut into 4 triangles.] | [Energy, 257 cal, Protein, 7.4 g, Carbohydrates, 45.5 g, Fiber, 3.2 g, Fat, 5 g, Cholesterol, 14.7 mg, Sodium, 203.8 mg] | delicious-apple-and-carrot-sandwiches-1864r |
| rcp33485 | Detox Tea ( Eat Welll Stay Well Recipes ) | NA | NA | [chopped ginger (adrak), lemon juice, cloves (laung / lavang), cinnamon (dalchini) powder, lemongrass (hare chai ki patti), chopped tulsi leaves (Indian basil), honey] | 15 mins | 4 mins | [Tea, Chai, Boiled Indian recipes, Deep Pan] | 4Makes 4 cups | Indian | Detox well, soothing ginger flavoured tea detoxifies your body. Tea and coffee contain tannins so i have made this herbal tea using ginger and other condiments. Tastes amazing and works amazingly too! | [Boil 4½ cups of water in a deep pan, add all the ingredients except honey, mix well and simmer for 3 to 4 minutes., Strain and pour into 4 individual cups., Add 1½ tsp honey in each cup, mix well and serve immediately.] | [Energy, 33 cal, Protein, 0.1 g, Carbohydrates, 8.8 g, Fiber, 0.1 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.5 mg] | detox-tea--eat-welll-stay-well-recipes--33485r |
| rcp4791 | Dhabey ki Dal , Dhaba Dal Recipe | NA | Veg | [urad dal (split black lentils), chana dal (split bengal gram), rajma (kidney beans), oil, chopped garlic (lehsun), chopped onions, green chillies, chopped tomatoes, chilli powder, cumin seeds (jeera) powder, salt, chopped coriander (dhania), dried fenugreek leaves (kasuri methi)] | 15 mins | 25 mins | [Celebration Dals, Indian Pressure Cooker, Pressure Cooker Vegetables, Indian Party, Pressure Cooker, Non-stick Pan] | 6Makes 6 servings | Indian | Let’s recreate the highway dhaba magic right in our own kitchens, with this tasty and satiating dal. In Dhabey ki Dal, rajma, urad and chana dals are cooked well and flavoured with sautéed onions, garlic, tomatoes and spice powders. Herbs like coriander and dried fenugreek leaves add a tasty punch to this delicious dal, which makes a wholesome meal together with Rotis and Rice . | [Clean, wash and soak the urad dal, chana dal and rajma in a deep bowl with enough water for at least 8 hours. Drain well., Combine the drained dals, rajma, salt and 4 cups of water in a pressure cooker and pressure cook for 3 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat the oil in a deep non-stick pan, add the garlic, onions and green chillies and sauté on a medium flame for 2 minutes., Add the tomatoes, chilli powder, cumin seeds powder and salt, mix well and cook on a medium flame for 2 minutes., Add the cooked dal along with the water and coriander, mix well and cook on a medium flame for 5 minutes ,while stirring occasionally., Add the dried fenugreek leaves and mix well., Serve hot.] | [Energy, 154 cal, Protein, 8 g, Carbohydrates, 22.9 g, Fiber, 4.3 g, Fat, 3.4 g, Cholesterol, 0 mg, Sodium, 18.1 mg] | dhabey-ki-dal--dhaba-dal-recipe-4791r |
| rcp22169 | Dhan Saak Dal ( Zero Oil Recipe ) | NA | Veg | [toovar (arhar) dal, yellow moong dal (split yellow gram), masoor dal (split red lentil), urad dal (split black lentils), vaal dal (split field beans/ split butter beans), chopped mixed vegetables, chopped spring onions, chopped fenugreek (methi), chopped tomatoes, green paste, red paste, ginger-green chilli paste, tamarind (imli) pulp, garam masala, salt, chopped coriander (dhania), browned rice (chawal)] | 15 mins | 30 mins | [Celebration Dals, Indian Pressure Cooker, Boiled Indian recipes, Pressure Cooker Vegetables, Indian Party, Non-stick Pan, Gluten Free Veg Indian] | 6Makes 6 servings | Indian | A Parsi delicacy modified into a healthy and easy-to-make dal. Dhan means cereals and pulses, and saak means vegetables. These combine here to make a wholesome meal! It is traditionally served with Brown Rice to make a complete nourishing meal. Dare to add green and red pastes to send your taste buds on an enjoyable, adventurous journey! | [Clean, wash and soak all the dals in water for 2 to 3 hours. Drain and keep aside., Combine the dals, mixed vegetables, spring onions, fenugreek, tomatoes and 3 cups of water and pressure cook for 3 whistles., Allow the steam to escape before opening the lid and whisk the dal. Keep aside., Heat a non-stick pan on a medium flame and when hot, add the green paste, red paste and ginger-green chilli paste and dry roast for a few minutes while stirring continuously. Sprinkle a little water if the mixture starts burning., Add the cooked dal and vegetable mixture, tamarind pulp, garam masala, salt and ½ cup of water and mix well. Simmer for 5 to 7 minutes., Garnish with coriander and serve hot with browned rice.] | [Not Given] | dhan-saak-dal--zero-oil-recipe--22169r |
| rcp1733 | Dhaniya ki Sabji | NA | Veg | [chopped coriander (dhania), oil, mustard seeds ( rai / sarson), turmeric powder (haldi), chilli powder, asafoetida (hing), besan (bengal gram flour), sugar, salt] | 10 mins | 4 mins | [Jain Subzi / Gravies, Quick Sabzis, Jain Subzis, Saute, Kadai Veg, Quick Sabzis] | 2Makes 2 servings | Jain | Even when you have not had time to go to the market, the chances of having a bunch of coriander in your refrigerator is very high, because it is a very commonly used ingredient. So, here is a whacky subzi that you can prepare with this everyday herb. While the use of coriander gives it a zesty, herby feel, besan gives this subzi a homely texture and flavour. Together with a simple but aromatic tempering, these ingredients give rise to a fabulous Dhania ki Subzi that the whole family will love. | [Heat the oil in a deep non-stick kadhai and add the mustard seeds., When the seeds crackle, add the turmeric powder, chilli powder, asafoetida, coriander, besan, sugar, salt and 1 tbsp of water, mix well and cover and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve dhaniya ki sabji hot.] | [Energy, 240 cal, Protein, 7.9 g, Carbohydrates, 22.9 g, Fiber, 6.3 g, Fat, 13.1 g, Cholesterol, 0 mg, Vitamin A, 1872.4 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1 mg, Vitamin C, 34.1 mg, Folic Acid, 50.2 mcg, Calcium, 65 mg, Iron, 2.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 39.5 mg, Potassium, 308.8 mg, Zinc, 0.7 mg] | dhaniya-ki-sabji-1733r |
| rcp1988 | Dhaniye Aur Makai ki Roti | NA | NA | [crushed sweet corn kernels (makai ke dane), chopped coriander (dhania), whole wheat flour (gehun ka atta), chilli powder, cumin seeds (jeera), lemon juice, sugar, oil, salt, whole wheat flour (gehun ka atta), oil, butter] | 10 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Jain Rotis, Jain Parathas, Indian Rotis, Indian Tawa, Mother's Day, Father's Day, Tava] | 6Makes 6 servings (6 roti ) | Punjabi | While you would have often enjoyed corn as an add-on to dishes like Rotis , bhajias, pakode, Pulaos , Subzis / Curries and several continental dishes too, this unique Dhaniye aur Makai ki Roti gives it an equal footing with wheat flour! Crushed corn and wheat flour, in equal proportions, are perked up with coriander and myriad spice powders to prepare the dough for a really lip-smacking and sumptuous roti that has a melt-in-the-mouth texture that you will enjoy to the core. Do justice to this irresistible dish by topping it with a dollop of butter before serving! This roti is also a tasty and filling option to serve for Breakfast . | [Combine all the ingredients in a deep bowl, mix well and knead into a soft dough without using any water., Divide the dough into 6 equal portions., Roll out a portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the roti, using a little oil, till golden brown spots appear on both the sides., Repeat step 3 and 4 to make more 5 rotis., Serve immediately topped with a dollop of butter.] | [Energy, 98 cal, Protein, 1.8 g, Carbohydrates, 11.7 g, Fiber, 1.7 g, Fat, 5.2 g, Cholesterol, 0 mg, Sodium, 3.6 mg] | dhaniye-aur-makai-ki-roti-1988r |
| rcp30884 | Dhingri Mutter | NA | NA | [oil, sliced onions, chopped tomatoes, chirongi nuts (charoli), green chilli, roughly chopped, whole dry kashmiri red chillies, roughly chopped ginger (adrak), chopped garlic (lehsun), butter, mushrooms (khumbh), cut into quarters, boiled green peas, tomato ketchup, chilli powder, garam masala, chopped coriander (dhania), fresh cream, salt] | 15 minutes | 30 minutes | [Punjabi Sabzis, Traditional Indian Sabzis] | 4Serves 4. | Punjabi | Known by its various names world over the mushroom or Khumbh is also known as Dhingri in Punjabi cooking. Every cuisine has its version of a mushroom dish. If not traditionally used they have slowly been included in these cuisines. Mushroom does not require too much cooking time making a quick and easy to prepare vegetable. Mutter has been combined with mushroom in this delectable dish that uses curds, which gives it a tangy flavour. The cashew nut paste helps give the dish its lovely texture. | [Heat 2 tsp of oil in a pan, add the onions and sauté till they turn golden brown. Keep aside., Combine the tomatoes, charmagaz, green chillies, red chillies, ginger and garlic with ½ cup of water and simmer on a low flame for 10 to 15 minutes., Cool, add the browned onions and blend in a mixture to a smooth paste., Heat the remaining 2 tsp of oil in a pan and sauté this paste for 15 to 20 minutes or till the oil begins to separate from the gravy. Keep aside., Heat the butter in a pan, add the mushrooms and peas and sauté till the mushrooms and peas are almost done., Add the prepared gravy, tomato ketchup, chilli powder, Punjabi garam masala, coriander, cream, salt and ½ cup water and mix well., Simmer for 2 to 3 minutes while stirring continuously., Serve hot.] | [Energy, 178 cal, Protein, 5.5 g, Carbohydrates, 12.9 g, Fiber, 4.1 g, Fat, 12.2 g, Cholesterol, 7.5 mg, Sodium, 112.9 mg] | dhingri-mutter-30884r |
| rcp38909 | Dhokla Subzi | Dinner | NA | [green moong dal (split green gram), green chillies, salt, asafoetida (hing), fruit salt, oil, ridge gourd (turai), oil, mustard seeds ( rai / sarson), asafoetida (hing), soda bi-carb, salt, boiled sweet corn kernels (makai ke dane), chopped coriander (dhania), green chillies, lemon juice, chopped coriander (dhania), grated coconut, sugar, chilli powder, coriander (dhania) powder, salt] | 15 mins | 15 mins | [Gujarati Shaak Sabzi, Dinner, Sukhi Sabzis, Traditional Indian Sabzis, Indian Party, Gujarati Dinner] | 4Makes 4 servings (20 ball ) | Gujarati | While the dhokla subzi is a brilliant accompaniment for rotis, it can also be served as a one-dish meal as it features a wholesome gravy with turai and sweet corn, topped with pieces of protein-rich dhoklas. | [Drain the green moong dal, add the green chillies and 2 tbsp of water and blend in a mixer to a smooth mixture., Transfer the mixture into a bowl add the salt and asafoetida and mix well., Just before steaming, add the fruit salt and 1 tsp of water over it., When the bubbles form, mix gently., Grease a 100 mm. (6”) thali with a little oil and pour the prepared batter into it., Steam in a steamer for 7 minutes., Remove, allow it cool a little and cut into equal sized squares. Keep aside., Heat the oil in a kadhai and add the mustard seeds., When the seeds crackle, add the asafoetida, ¾ cup of water and bring to boil., Add the turai, soda-bi-carb, salt and the sweet corn, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally., Add the paste and the masala, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Just before serving, add the dhokla pieces, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally., Serve hot.] | [Energy, 30 cal, Protein, 1 g, Carbohydrates, 3.9 g, Fiber, 0.8 g, Fat, 1.3 g, Cholesterol, 0 mg, Sodium, 2.1 mg] | dhokla-subzi-38909r |
| rcp3478 | Diabetic Caramel Custard | NA | NA | [low fat milk, custard powder, sugar substitute, vanilla essence, chopped agar-agar, sugar] | 60 mins. | 15 mins. | [Custard, Boiled Indian recipes, Non-stick Pan, Diabetic Desserts, Calcium Rich Desserts, High Protein Desserts] | 4Serves 4. | Indian | A light and tasty pudding not only for diabetics but for all those who are health conscious and want to avoid sugar laden desserts. The low fat milk used in this recipe has a wealth of nutrients like protein and calcium which is extremely essential for the maintenance of healthy bones. I have used one teaspoon of sugar to make the caramel, but you can avoid it and simply enjoy the custard. | [Soak the China grass in ¾ cup of cold water for 15 to 20 minutes. Put to cook on a slow flame until it dissolves. Keep warm., In a pudding mould, add the sugar (for caramelising) and 1 teaspoon of water and continue cooking until the sugar becomes brown., Spread the caramelised sugar all over the base of the mould, rotating the mould to spread it evenly. The sugar will harden quickly., Mix the custard powder in ½ cup of cold milk., Boil the remaining milk. When it comes to a boil, add the custard powder and milk mixture and continue cooking till you get a smooth sauce., Add the China grass solution to the custard and boil again for 2 minutes., Strain the mixture and cool it slightly. (Strain the mixture if it is lumpy)., Add the vanilla essence and sugar substitute and mix well. Pour this mixture over the prepared pudding mould. Allow to set in a refrigerator., Before serving, loosen the sides with a sharp knife and invert on a plate., Serve chilled.] | [Energy, 49 cal, Protein, 4.4 g, Carbohydrates, 7.5 g, Fiber, 0 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 62.5 mg] | diabetic-caramel-custard-3478r |
| rcp38057 | Diabetic Chocolate Sponge Cake | NA | NA | [jowar (white millet) flour, cocoa powder, baking powder, milk, low fat curds, sugar substitute, low fat butter, vanilla essence, melted butter, jowar (white millet) flour] | 10 mins | 0 mins | [Baked, Oven, Low Calorie Indian Sweets, Desserts, Gluten Free Indian Desserts] | 1Makes 1 cake (8 pieces) | Indian | Here i share low cal version of basic chocolate sponge cake. You can enjoy this cake absolutely guilt-free!! | [Sieve the jowar flour, cocoa powder and baking powder together and keep aside., Combine the milk, curds, sugar, melted butter, vanilla essence and mix well., Add the prepared sieved jowar flour-cocoa mixture, sugar substitute and approx. ½ cup of water and mix gently with help of a spatula., The batter should be of dropping consistency., Grease the cake tin with butter on all the sides., Dust with jowar flour and sift to ensure uniform distribution of the flour. Shake and tap the tin to remove the excess flour., Pour the prepared cake batter into a greased and dusted 175 mm. (7”) diameter tin and spread it evenly., Bake in a pre-heated oven at 180°c (360°f) for 25 to 30 minutes or till done., The cake is ready when it leaves the sides of the tin and is springy to touch., When ready, remove from the oven, invert the tin over a plate and tap sharply to unmould the sponge., 11. With the help of a sharp knife, cut into 8 equal pieces., Serve immediately.] | [Energy, 984 cal, Protein, 23.7 g, Carbohydrates, 102.8 g, Fiber, 17.5 g, Fat, 55.3 g, Cholesterol, 151.3 mg, Sodium, 527.7 mg] | diabetic-chocolate-sponge-cake-38057r |
| rcp7472 | Diabetic Puranpoli | NA | NA | [whole wheat flour (gehun ka atta), low-fat milk, oil, chana dal (split bengal gram), sugar substitute, milk masala powder, whole wheat flour (gehun ka atta), ghee] | 10 mins | 20 mins | [Gujarati Sweet Mithai, Traditional Indian Mithai, Indian Pressure Cooker, Indian Tawa, Desserts for Entertaining, Pressure Cooker, Tava] | 4Makes 4 puranpolis | Gujarati | Can you imagine festivals or weddings without Puranpoli? This classic sweet is a favourite across the country, called by different names and made with minor variations. If a month goes by without any special occasions, then people even go ahead and make it as a no-reason Sunday treat! For those of you who are so fond of this traditional delicacy, here is a diabetic-friendly version made with sugar substitute and minimal ghee. Chana dal, with its low glycemic index, is always a good food for diabetics to have, as is fibre-laden whole wheat flour. All in all, this is a real treat for your mind and body. The wastage that is there when the sides are cut of the circle can be all put together and used later to make rotis. | [Combine all the ingredients and knead into a soft dough using enough water., Cover the dough with a lid and keep aside for 15 minutes., Clean, wash and soak chana dal in enough hot water for 2 hours., Drain the soaked chana dal, add ½ cup of water and cook in a pressure cooker for 2 whistles., Allow the steam to escape before opening the lid., 4. Lightly mash the cooked dal, add the sugar substitute , milk masala powder and mix well., Divide the stuffing into 4 equal portions and keep aside., Divide the dough into 8 equal portions., Roll 2 portions into a 100 mm. (4”) diameter circle using little whole wheat flour for rolling., Place 1 circle on a clean, dry surface, place a portion of the filling on the top of the circle in the centre., Cover it another rolled circle and remove the edges with the help of a pizza cutter. Roll again into a 100 mm. . (4”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook it on a medium flame, using ¼ tsp of ghee, till it turns light brown in colour from both the sides., Repeat steps 2 to 5 to make 3 more puranpolis., Serve immediately.] | [Energy, 211 cal, Protein, 8.4 g, Carbohydrates, 37.1 g, Fiber, 6.8 g, Fat, 3.6 g, Cholesterol, 0 mg, Sodium, 27 mg] | diabetic-puranpoli-7472r |
| rcp3472 | Dieter's Pizza ( Delicious Diabetic Recipe) | NA | NA | [whole wheat flour (gehun ka atta), fresh yeast , crumbled, sugar, salt, tomatoes, small onions , chopped, garlic (lehsun), dried oregano, oil, salt, low fat paneer (cottage cheese), low fat milk, french style mustard, zucchini , sliced, onions , sliced, tomato , sliced, basil, oil] | 30 mins | 45 mins | [Italian Pizzas, different types of pizza, Baked, Saute, Italian Party, Oven, Non-stick Pan] | 5Makes 2 to 8 servings | Italian | Today, pizzas are easily available at every restaurant and of course with any number of variations. Here's one variation specially created for diabetics to indulge in. . . Once in a while. The pizza base in this recipe is made using whole wheat flour (and not refined flour (maida) which has a high glycemic index and raises the blood sugar levels rapidly). I have used a creamy mixture of mustard flavoured low fat cream cheese instead of cheese. This miracle spread not only melts well but also tastes good, of course, not like real cheese, but a good guilt free substitute. You can use any other vegetable toppings that you like instead of the one used in this recipe. | [Combine all the ingredients in a bowl. Knead into a soft dough using enough water until it is smooth and elastic., Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes)., Press the dough lightly to remove the air., Divide the dough into 2 equal parts., Roll out each portion into a circle of 250 mm. (10") diameter and 6 mm. (¼") thickness and place on a lightly greased baking tray., Blanch the tomatoes in boiling water., Peel, cut into quarters and deseed the tomatoes. Chop finely and keep aside the tomato pulp., Heat the oil, add the onion and garlic and sauté for a few minutes., Add the tomato pulp and allow it to simmer for 10 to 15 minutes until the sauce reduces a little., Add salt and simmer for some more time., Finally, add the oregano and mix well. Keep aside., Blend the paneer, milk and mustard to a smooth purée in a liquidiser and keep aside., Spread half the tomato sauce over the pizza base and top with cheesy topping mixture., Arrange half the zucchini, onion and tomato slices on the pizza and top with some basil leaves., Bake in a pre-heated oven at 200°c (400°f) for 10 to 15 minutes or till the base is evenly browned. Top with some more basil leaves., Make another pizza using the other pizza base and the remaining ingredients., Divide each pizza into 4 pieces and serve hot.] | [Energy, 223 cal, Protein, 7.5 g, Carbohydrates, 43.1 g, Fiber, 7.7 g, Fat, 3.2 g, Cholesterol, 0 mg, Sodium, 566.6 mg] | dieters-pizza--delicious-diabetic-recipe-3472r |
| rcp22533 | Dieter's White Sauce | NA | NA | [chopped cauliflower chopped bottle gourd (doodhi / lauki), whole wheat flour (gehun ka atta), milk, low fat butter, salt freshly ground black pepper powder] | 3 mins | 10 mins | [Healthy Indian Recipes, Italian Basic, Mixer, Pan, Diabetic recipes, Diabetic International Recipes] | 1Makes 1 servings | Indian | A basic white sauce recipe made with plain flour, milk and butter. Here it is made healthy by the use of cauliflower/ bottle gourd, low fat milk and using whole wheat flour instead of the plain flour without compromising with the taste. Enjoy making different dishes using this white sauce without the guilt. | [Boil the cauliflower in 1 cup of water until soft. Blend in a mixer to a smooth purée. Strain and keep aside., Heat the butter in a non-stick pan, add the flour and cook for ½ a minute., Add the milk and cauliflower purée and heat while stirring continuously till the sauce thickens., Add the salt and pepper and mix well.] | [Not Given] | dieters-white-sauce-22533r |
| rcp4067 | Dieter’s Pizza | Snacks | NA | [whole wheat (gehun) pizza bases, low-fat cream cheese, olive oil, zucchini cubes, red capscium cubes, yellow capsicum cubes, dry red chilli flakes (paprika), dried mixed herbs, salt, tomatoes, olive oil, chopped garlic (lehsun), chopped onions, dried oregano, dry red chilli flakes (paprika), tomato ketchup, chilli powder, salt, sugar] | 30 mins | 45 mins | [Italian Pizzas, Indian snacks with little planning, Baked, Oven, Healthy Snacky Meals, Low Calorie Indian Snacks & Starters] | 2Makes 2 pizzas | Indian | This Dieter’s Pizza could be just what you were waiting for. Just as mouth-wateringly delicious as any other pizza , but with less than half the usual calories, this recipe replaces cheese with low-fat cream cheese made using low-fat paneer and milk. While the whole wheat pizza base gives you a fibre boost, the use of appropriate veggies like zucchini and coloured capsicum retains the authentic feel at a low-cal count. | [Heat the olive oil in a broad non-stick pan, add the zucchini, capsicum, chilli flakes, mixed herbs and little salt and sauté on a medium flame for 2 minutes., Divide the topping into 4 equal portions and keep aside., Make criss-cross on the base of the tomatoes and place them in boiling water for 2 to 3 minutes or till the skin begins to peel., Drain the tomatoes, cool slightly, peel, deseed and roughly chop them. Blend in a mixer to a smooth pulp and keep aside., Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 1 to 2 minutes., Add the prepared tomato pulp, oregano, chilli flakes, tomato ketchup, chilli powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the sugar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Divide the pizza sauce into 4 equal portions and keep aside., Place 2 whole wheat pizza base on a clean, dry surface and spread a portion of the pizza sauce evenly over each pizza base., Arrange a portion of the topping evenly over each pizza base, Finally, spread 2 tbsp of the low-fat cream cheese evenly over each pizza base., Place both the pizzas on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 to 12 minutes or till the base is evenly browned., Repeat steps 1 to 4 to make 2 more pizzas., Cut into equal wedges and serve immediately.] | [Energy, 719 cal, Protein, 29.7 g, Carbohydrates, 114.1 g, Fiber, 19.8 g, Fat, 18.2 g, Cholesterol, 0 mg, Sodium, 310.2 mg] | dieter’s-pizza-4067r |
| rcp6228 | Digestive Aid, Pineapple Orange and Apple Juice | NA | NA | [pineapple cubes, orange segments, apple cubes, crushed ice] | 10 mins | 0 mins | [Indian Juices, Mixer] | 2Makes 2 small glasses | Indian | As lovely as this Pineapple Orange and Apple Juice looks, it is as good for the digestive system! Here's a natural indispensible solution to indigestion. The fibre from the apple and pineapple and the sharp acidity from the oranges assist in bowel movements thus relieving indigestion. To get the utmost of fibre from apples do not peel them and do not strain the juice either, since much of the fibre lies just beneath the skin. Here are some recipes that also aid in digestion - Carrot, Lettuce and Date Salad , Oats and Vegetable Broth , Oats Rava Idli and Turai Onion Vegetable . | [Add the pineapple cubes, orange segments and apple cubes a few at a time in the hopper., Add some crushed ice in 2 individual glasses and pour equal quantities of the juice over it., Serve immediately., This recipe doesn’t turn out good in a juicer because the texture of ingredients like pineapple and apple are very hard., This recipe makes use of unpeeled fruits and vegetables, hence take care to clean and wash them well before chopping, to get rid of dirt, germs and chemical residues.] | [Energy, 115 cal, Protein, 0.9 g, Carbohydrates, 26.4 g, Fiber, 5.9 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 62 mg] | digestive-aid-pineapple-orange-and-apple-juice-6228r |
| rcp41788 | Dill and Cucumber Raita, Suva and Kakdi Raita | Dinner | NA | [chopped dill leaves, chopped cucumber, curds (dahi), cumin seeds (jeera) powder, salt, oil, cumin seeds (jeera), chopped garlic (lehsun), chopped green chillies] | 10 mins | 2 mins | [Raitas, Low Carb Diet, Raita for dinner] | 1Makes 1 cup (2 servings ) | NA | The Dill and Cucumber Raita is an unusual accompaniment to your meal, one that is sure to tantalize your taste buds. A simple tempering and addition of spice powders like cumin or chilli powder are common touches that you expect in any raita. But, this one is nothing short of a specialty. Here the curd-cucumber mixture is perked up with dill leaves that have been sautéed with cumin seeds, garlic and other ingredients. This gives an interesting twist to the cucumber raita making it super aromatic and flavourful. Serve this raita chilled, to relish the crispness of cucumber and the sharp accents of dill. Make your meal interesting with other dishes like Paneer Parathas or Vegetable Pulao . | [Take the curds in a deep bowl and whisk well till smooth using a whisk., Add the cucumber, cumin seeds powder and salt and mix well. Keep aside., Heat the oil in a broad non-stick pan, add the cumin seeds, garlic and green chillies and sauté on a medium flame for 30 seconds., Add the dill leaves and little salt and sauté on a medium flame for 1 minute., Add the sautéed dill to the prepared curd-cucumber mixture and mix well., Refrigerate for at least 30 minutes., Serve chilled.] | [Energy, 146 cal, Protein, 4.7 g, Carbohydrates, 6.2 g, Fiber, 0.7 g, Fat, 9.1 g, Cholesterol, 16 mg, Sodium, 20.7 mg] | dill-and-cucumber-raita-suva-and-kakdi-raita-41788r |
| rcp36938 | Dill Baby Potatoes | Snacks | NA | [boiled baby potatoes (unpeeled), chopped dill leaves, butter, salt freshly ground black pepper (kalimirch), thick curds (dahi), milk, powdered sugar, salt] | 15 mins | 6 mins | [Indian Snacks for Entertaining, Barbeque Party Indian Recipes, Western Party, Cocktail Party, Non-stick Pan, Quick Snacks / Quick Starters] | 4Makes 4 servings | Indian | A mouth-watering delicacy of baby potatoes tossed with butter and dill! While the strong flavour of dill is enough to make these potatoes exciting, there is more to the surprise. A tangy curd dressing further improves the texture and flavour of the Dill Baby Potatoes, as the intermixing of curds with the perky flavour of dill results in a very pleasant taste. Serve this fabulous starter immediately on preparation to enjoy the fresh burst of flavour and aroma. | [Cut the baby potatoes into halves and keep aside., Heat the butter in a broad non-stick pan, add the dill leaves and sauté on a medium flame for 1 minute., Add the baby potatoes, salt and pepper and cook on a medium flame for another 4 to 5 minutes., Serve immediately with the curd dressing.] | [Energy, 226 cal, Protein, 4.4 g, Carbohydrates, 29.6 g, Fiber, 2 g, Fat, 8.7 g, Cholesterol, 0 mg, Vitamin A, 527.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.4 mg, Vitamin C, 20.2 mg, Folic Acid, 22.9 mcg, Calcium, 138 mg, Iron, 1.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 73.2 mg, Potassium, 338.6 mg, Zinc, 0.6 mg] | dill-baby-potatoes-36938r |
| rcp33981 | Dill Butter, Indian Suva Butter | BreakFast | NA | [soft butter, chopped dill leaves, lemon rind, lemon juice, bread] | 3 mins | 0 mins | [Breakfast Sandwiches, Soup Accompaniments, Indian Butter, High Tea Party] | Makes 0.25 cup (4 tbsp ) | Indian | dill butter recipe | lemon dill butter | Indian suva butter | with 18 amazing images. dill butter recipe | lemon dill butter | Indian suva butter is a flavoured spread for bread toasts. Learn how to make lemon dill butter. To make dill butter, combine all the ingredients in a bowl and mix well. Place the dill butter on a cling wrap, roll the dill butter along with the cling wrap into a cylindrical shape and seal the edges. Refrigerate for at least 2 hours or till use. Remove from the cling wrap and spread ½ tbsp of dill butter on each of the 14 toasted bread slices and serve. It is astounding to know how simple and a few ingredients can make butter more attractive and flavourful. Soft butter is mixed with fresh herbs like dill and lemon juice along with lemon zest is added to give Indian suva butter a tangy delicious flavour. Lemon dill butter is a great spread for a variety of breads like white bread, multigrain bread and French bread. It is also a good accompaniment on the soup and salad table! Tips for dill butter. 1. Store dill butter in your fridge for 7 days. Use a plastic container. 2. Spread lemon dill butter on French bread or on toasts. 3. Spread dill butter on crackers. Enjoy dill butter recipe | lemon dill butter | Indian suva butter | with step by step photos. | [To make dill butter, combine all the ingredients in a bowl and mix well., Place the dill butter on a cling wrap, roll the dill butter along with the cling wrap into a cylindrical shape and seal the edges., Refrigerate for at least 2 hours or till use., Remove from the cling wrap and spread ½ tbsp of dill butter on each of the 14 toasted bread slices and serve.] | [Energy, 162 cal, Protein, 0.1 g, Carbohydrates, 1.3 g, Fiber, 0.2 g, Fat, 17.3 g, Cholesterol, 53.1 mg, Sodium, 176.4 mg] | dill-butter-indian-suva-butter-33981r |
| rcp1768 | Dill Corn Soup | NA | NA | [chopped dill (shepu / suva bhaji) leaves, cream style corn, cornflour, butter, chopped garlic (lehsun), chopped onions, chopped celery, carrot, salt freshly ground black pepper (kalimirch)] | 15 mins | 11 mins | [Chinese Soups, Chunky Indian Soups, Western Party, Non-stick Pan, Monsoon Soups] | 4Makes 4 servings | Indian | Dill has a distinct and unique flavour, which goes very well with cream-style corn. The addition of chopped carrots, onions and celery sautéed in butter imparts a delightful crunch and buttery touch to the Dill Corn Soup, while garlic and black pepper give it a flavourful boost. | [Combine the cornflour and 1 tbsp of water in a small bowl, mix well and keep aside., Heat the butter in a broad non-stick pan, add the garlic, onions, celery and carrot and sauté on a medium flame for 2 minutes., Add the cream style corn, salt and 3 cups of water, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally., Add the dill leaves and pepper, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the prepared cornflour-water mixture, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Serve immediately.] | [Energy, 36 cal, Protein, 0.4 g, Carbohydrates, 3 g, Fiber, 0.6 g, Fat, 2.5 g, Cholesterol, 0 mg, Vitamin A, 386.2 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 1.5 mg, Folic Acid, 4.6 mcg, Calcium, 28.7 mg, Iron, 0.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 28 mg, Potassium, 23.6 mg, Zinc, 0.1 mg] | dill-corn-soup-1768r |
| rcp795 | Dill Cottage Cheese | Snacks | NA | [milk, curds (dahi), salt, chopped dill leaves] | 5 mins | 10 mins | [Paneer Based Snacks, Cocktail Party, Pan] | 2Makes 2 cups paneer cubes | NA | A simple preparation of fresh cottage cheese dotted with finely chopped dill, the Dill Cottage Cheese can be used instead of paneer in any salad, snack, rice or other recipe. That said, it tastes yummy all by itself, and can be sliced appealingly and served as a finger food with a tangy dip. | [Put the milk to boil in a deep pan, while stirring occasionally., When it starts boiling, switch off the flame and wait for 1 minute., Add the curds, while stirring gently and wait for 2 minutes., Once the milk has curdled, strain using a muslin cloth., Add the dill and mix gently., Place the paneer into the muslin cloth in a 125 mm. (5") paneer mould or any mould. Press it with a lid., Remove the paneer from the muslin cloth and after 1 hour, cut into even sized cubes., Use as required.] | [Energy, 3 cal, Protein, 0.2 g, Carbohydrates, 0.3 g, Fiber, 0.1 g, Fat, 0.1 g, Cholesterol, 0 mg, Vitamin A, 360.7 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 0 mg, Folic Acid, 0.1 mcg, Calcium, 11.6 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0.2 mg, Potassium, 0.9 mg, Zinc, 0 mg] | dill-cottage-cheese-795r |
| rcp22638 | Dill Cucumber Salad | NA | NA | [sliced green cucumber, boiled pasta, vinegar, finely chopped fresh dill (shepu / suva bhaji), boiled potato, peeled and cubed, sliced onions, peeled and sliced radish (mooli), garlic mayonnaise, salt freshly ground black pepper (kalimirch) powder] | | | [Cocktail Party] | 4Makes 4 servings | NA | Marinating the cucumber slices in vinegar is essential as it is this step that gives the salad a distinctive tangy taste. | [Toss the cucumber slices in vinegar and salt and keep refrigerated for a 3 to 4 hours., Drain and discard the liquid., Add all the remaining ingredients to the marinated cucumber and toss well., Serve chilled.] | [Energy, 304 cal, Protein, 2.8 g, Carbohydrates, 35.2 g, Fiber, 1.8 g, Fat, 19.8 g, Cholesterol, 0 mg, Vitamin A, 163.9 mcg, Vitamin B1, 0.3 mg, Vitamin B2, 0.2 mg, Vitamin B3, 1.3 mg, Vitamin C, 10.4 mg, Folic Acid, 13.5 mcg, Calcium, 32.4 mg, Iron, 1.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 431.3 mg, Potassium, 134.4 mg, Zinc, 0.4 mg] | dill-cucumber-salad-22638r |
| rcp34002 | Dill Cucumber Salad ( Soups and Salads Recipe ) | NA | Veg | [sliced cucumber, vinegar, salt, finely chopped dill leaves, boiled and chopped potatoes, sliced onions, sliced radish (mooli), garlic mayonnaise, freshly crushed pepper powder] | 15 mins | 0 mins | [Indian Salads with dressing, No Cooking Veg Indian, Italian Party] | 4Makes 4 servings | Indian | A simple salad that you can whip up along with your daily meals and make it healthier and quick to make too! this salad requires cucumber that is marinated with vinegar and salt, and then drained of all water. Potato cubes, radish and onions are also included. The dressing is a creamy garlic mayonnaise and fresh dill leaves that offset the blandness of the cucumber. Sprinkle fresh pepper and enjoy this immediately. | [Combine the cucumber, vinegar and salt in a bowl and toss well., Refrigerate for at least an hour. Drain and discard the liquid., Add all the remaining ingredients and a little salt (if required) and toss well., Serve chilled.] | [Energy, 192 cal, Protein, 1.3 g, Carbohydrates, 21.8 g, Fiber, 2.3 g, Fat, 13.2 g, Cholesterol, 0 mg, Vitamin A, 142.4 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.6 mg, Vitamin C, 12.5 mg, Folic Acid, 13.5 mcg, Calcium, 29.6 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 293.9 mg, Potassium, 136.9 mg, Zinc, 0.3 mg] | dill-cucumber-salad--soups-and-salads-recipe--34002r |
| rcp332 | Dill Dip | NA | NA | [chopped dill (shepu / suva bhaji) leaves, hung curds (chakka dahi), lemon juice, chopped green chillies, fresh cream, salt freshly ground black pepper (kalimirch), cream cracker biscuits, potato wafers] | 5 mins | 0 mins | [Jain Salads, Indian Salad Dressings, Indian Dips / Sauces, Cocktail Party, Quick Indian Dips, Gravies & Sauces] | 1Makes 0.75 cup (11 tbsp ) | Jain | Sometimes plain cheesy dips are just not enough, especially when you are going to serve mildly flavoured finger foods like potato wedges or cream crackers. This tantalising Dill Dip is sure to put an end to your search, with its irresistible aroma and creamy texture. The inherent richness of curds and cream is perfectly complemented by the distinctive flavour of dill leaves. A dash of pepper, green chillies and lemon juice complete the magical experience! | [Combine all the ingredients in a deep bowl and mix well., Refrigerate for atleast 1 hour., Serve chilled with cream cracker biscuits and potato wafers.] | [Energy, 34 cal, Protein, 0.9 g, Carbohydrates, 1.2 g, Fiber, 0 g, Fat, 2.5 g, Cholesterol, 2.9 mg, Sodium, 4.9 mg] | dill-dip-332r |
| rcp4967 | Dill Dosa, Shepu Cha Dosa | Snacks | NA | [chopped dill leaves, rice (chawal), beaten rice (poha), urad dal (split black lentils), grated coconut, green chilli paste, salt, ghee, sambhar] | 10 mins | 45 mins | [South Indian Evening Snacks, Different Types of Dosa, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Evening Tea Snacks, Raksha - Bandhan, Father's Day] | 17Makes 17 dosas | South Indian | dill dosa recipe | shepu cha dosa | dill leaves pancakes | shepu che pole | with 32 amazing images. dill dosa recipe | shepu cha dosa | dill leaves pancakes | shepu che pole is a savoury enjoyed at snack time. Learn how to make shepu cha dosa. To make dill dosa, combine the rice, beaten rice and urad dal in a deep bowl with enough water and soak for 8 hours. Drain well. Blend with 1 cup of water till smooth. Transfer the batter to a deep bowl, add the dill leaves, coconut, green chilli paste, salt and ½ cup of water and mix well. Heat a non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter circle. Smear ½ tsp of ghee evenly over it and along the edges and cook on a medium flame for 2 minutes till the dosa turns golden brown in colour. Turnover and cook again for ½ minute or till the other side gets cooked as well. Repeat steps 4 to 6 to make 16 more dosas. Serve immediately with sambar. An aromatic and tasty dosa that strikes the right chord with kids of all age groups, the shepu cha dosa appeals to senior citizens too as it is soft and easy to chew. Make this yummy dosa as an evening snack for kids when they come home from school. You can enjoy some with your evening tea too! The combination of rice and urad dal in the batter makes the Dill Dosa a good source of vegetarian protein. Dill adds some iron to the equation, helping you improve haemoglobin levels too. Tips for dill dosa. 1. The rice, poha and urad dal has to be soaked for 8 hours. So plan for it in advance. 2. Shepu che pole is a Maharashtrian version of this recipe which is sometimes made sweet. In this jaggery, coconut and dill are blended together with little water to make a paste which is added to the rice-urad dal mixture to make the batter. 3. This shepu che pole is served with peanut chutney powder or green chutney. Enjoy dill dosa recipe | shepu cha dosa | dill leaves pancakes | shepu che pole | with step by step photos. | [To make dill dosa, combine the rice, beaten rice and urad dal in a deep bowl with enough water and soak for 8 hours. Drain well., Blend with 1 cup of water till smooth., Transfer the batter to a deep bowl, add the dill leaves, coconut, green chilli paste, salt and ½ cup of water and mix well., Heat a non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a cloth., Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter circle., Smear ½ tsp of ghee evenly over it and along the edges and cook on a medium flame for 2 minutes till the dosa turns golden brown in colour. Turnover and cook again for ½ minute or till the other side gets cooked as well., Repeat steps 4 to 6 to make 16 more dosas., Serve the dill dosa immediately with sambhar.] | [Energy, 78 cal, Protein, 2.3 g, Carbohydrates, 12.6 g, Fiber, 1.3 g, Fat, 2 g, Cholesterol, 0 mg, Sodium, 3.6 mg] | dill-dosa-shepu-cha-dosa-4967r |
| rcp32602 | Dill Khakhra, Suva Khakhra Made with Whole Wheat Flour | Snacks | NA | [whole wheat flour (gehun ka atta), chopped dill leaves, ginger-green chilli paste, salt, whole wheat flour (gehun ka atta), oil] | 10 mins | 30 mins | [Gujarati Dry Snacks, Gujarati Breakfast, Breakfast Khakhras, Low Calorie Indian Snacks, Indian Tawa, Tava, Low Calorie Indian Snacks & Starters] | 6Makes 6 khakhras | Gujarati | dill khakhra recipe | suva khakhra made with whole wheat flour | healthy dill khakhra | with 28 amazing images. dill khakhra recipe | suva khakhra made with whole wheat flour | healthy dill khakhra is a nourishing snack when you want to munch on in the evening. Learn how to make healthy dill khakhra. To make dill khakhra, combine all the ingredients and knead into a firm dough using enough water. Keep aside for 10 to 15 minutes. Knead again till smooth and divide the dough into 6 equal portions. Roll out a portion of the dough into a 100 mm. (4”) diameter thin circle, using a little wheat flour for rolling. Cook it on a tava (griddle), using 1/4 tsp of oil, over a low flame while pressing each side with a muslin cloth or a khakhra press till brown spots appear on both the sides and the khakhra becomes crisp. Repeat with the remaining dough portions to make 5 more khakhras. Allow the khakhras to cool completely and serve or store in an air-tight container. Dill leaves lend a very strong flavour to any dish they are added to. In healthy dill khakhra, this iron rich green vegetable is combined with fibre rich wheat flour to make a nourishing treat for heart patients, diabetics and weight watchers too! Suva khakhra made with whole wheat flour become interesting with this deliciously chilled low-fat curd dip enhanced with delectable spices. They can also be enjoyed with mixed sprouts salad as a wholesome dinner. Prepare in advance, enjoy at leisure. Tips for dill khakhra. 1. Use a muslin cloth or a khakhra press to apply pressure on the khakhra so they cook from the insides too. 2. Serve dill khakhra with achari dip. 3. Store dill khakhra in an airtight container for upto 15 days. Enjoy dill khakhra recipe | suva khakhra made with whole wheat flour | healthy dill khakhra | with step by step photos. | [To make dill khakhra, combine all the ingredients and knead into a firm dough using enough water. Keep aside for 10 to 15 minutes, Knead again till smooth and divide the dough into 6 equal portions., Roll out a portion of the dough into a 100 mm. (4”) diameter thin circle, using a little wheat flour for rolling., Cook it on a tava (griddle), using 1/4 tsp of oil, over a low flame while pressing each side with a muslin cloth or a khakhra press till brown spots appear on both the sides and the khakhra becomes crisp., Repeat with the remaining dough portions to make 5 more khakhras., Allow the khakhras to cool completely and serve or store in an air-tight container.] | [Energy, 49 cal, Protein, 1.3 g, Carbohydrates, 7.9 g, Fiber, 1.3 g, Fat, 1.5 g, Cholesterol, 0 mg, Sodium, 2.6 mg] | dill-khakhra-suva-khakhra-made-with-whole-wheat-flour-32602r |
| rcp4862 | Dill Potatoes and Carrots | NA | Veg | [baby potatoes, carrots, peeled and sliced thickly, melted butter, chopped dill (shepu / suva bhaji), salt black pepper (kalimirch) powder, lemon wedges] | 10 mins. | 20 mins. | [Vegetarain Kebabs, Barbeque Party Indian Recipes, Cocktail Party, Barbeque] | 4Serves 4. | Indian | Dill is not a herb we use on a daily basis but if it is used judiciously, can create a subtle blend of flavours that are guaranteed to please. Carrots and potatoes are vegetables that absorb the flavours beautifully. | [Boil the potatoes and carrots in salted water. Peel the potatoes and keep aside., Combine the butter, dill, salt and pepper and mix well., Toss the potatoes and carrots and mix well so that the butter coats the potatoes and carrots., Thread them alternatively onto 4 skewers and grill them over a charcoal or electric barbeque till they are lightly browned., Serve hot with lemon wedges.] | [Not Given] | dill-potatoes-and-carrots-4862r |
| rcp36317 | Dill Potatoes and Carrots ( Burgers and Smoothies Recipe) | NA | NA | [baby potatoes, sliced carrots, melted butter, chopped dill leaves, salt freshly ground black pepper powder] | 10 mins | 17 mins | [Side Dishes, Cocktail Party, Barbeque, Finger Foods for Babies, Toddlers and Kids] | 4Makes 4 servings (4serving ) | NA | Satays are a classic oriental accompaniment featuring on most sizzler plates. Think different, and try them as an accompaniment to burgers. Although not a very commonly-used herb, dill graces this recipe with a very aesthetic flavour and lots of visual appeal as well!. Take care to add a little salt while boiling the vegetables to avoid any blandness, and enjoy dill potatoes and carrots right off the barbeque! | [Boil a vesselful of water with a little salt. Add the potatoes and carrots and parboil them for 5 to 7 minutes. Drain well and keep aside., Combine the butter, dill leaves, salt and pepper in a bowl and mix well., Add the potatoes and carrots and toss gently., Thread 3 potatoes and 3 carrots alternatively on a skewer., Repeat the step 4 to make 3 more skewers., Grill the skewers over a charcoal or electric barbeque for 8 to 10 minutes or till they are lightly browned., Serve hot.] | [Energy, 121 cal, Protein, 1.4 g, Carbohydrates, 18.7 g, Fiber, 2 g, Fat, 4.6 g, Cholesterol, 13.8 mg, Sodium, 59.5 mg] | dill-potatoes-and-carrots--burgers-and-smoothies-recipe-36317r |
| rcp2449 | Dinner Rolls, Eggless Rolls with Yeast | NA | NA | [plain flour (maida), soft butter, instant dry yeast, sugar, salt, milk, dried mixed herbs, butter] | 5 mins | 0 mins | [Soup Accompaniments, Bread Snack, Baked, High Tea Party, Western Party, Oven] | 6Makes 6 rolls (6 roll ) | NA | Super-charge your baking skills with these sumptuous Dinner Rolls! It is essential to learn to make Dinner Rolls, if you want to boast of making your own breads and buns, as it is a versatile bread that can be served with soups and pasta . This recipe is a quick one to make Dinner Rolls without eggs and with yeast. The first step, of course, is to learn how to handle the yeast. You must dissolve it in warm water, and not hot or cold water, in order to activate it properly. Once the yeast froths, prepare the dough and proceed. Getting the proper shape requires a bit of practice, but it is totally worth the efforts! You will thoroughly enjoy the buttery, herby taste of these warm, soft rolls. | [Combine the yeast, sugar and 2 tbsp of warm water in a small bowl, mix well and cover it with a lid and keep aside for 10 minutes., Combine the plain flour, yeast-sugar mixture, 1 tbsp butter and salt in a deep bowl and knead it into soft dough using approx. ½ cup of warm water., Cover the dough with a damp muslin cloth and keep aside for 1 hour., Knead the dough again using the remaining 1/2 tbsp of butter till smooth., Divide the dough into 6 equal portions., Roll a portion of the dough into a of 250 mm. (10”) to 300 mm. (12”) thin rope., Hold the 2 ends and overlap each other to make a cross., Again hold the 2 ends and make one more cross and seal both the ends at the bottom., Repeat steps 6 to 8 to make 5 more rolls., Place them on a greased baking tray, cover with a damp muslin cloth and keep aside in a warm place for 30 minutes., Apply the milk evenly over it using a brush. Sprinkle little mixed herbs evenly over them., Bake in a pre-heated oven at 200°c (400°f) for 20 minutes., Brush them immediately with butter and serve hot.] | [Energy, 142 cal, Protein, 3 g, Carbohydrates, 22 g, Fiber, 0.1 g, Fat, 4.7 g, Cholesterol, 0 mg, Vitamin A, 182.9 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.7 mg, Vitamin C, 0 mg, Folic Acid, 0 mcg, Calcium, 6.3 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 48 mg, Potassium, 37.2 mg, Zinc, 0.2 mg] | dinner-rolls-eggless-rolls-with-yeast-2449r |
| rcp42606 | Doi Potol, Healthy Bengali Subzi | Lunch | Veg | [pointed gourd (parwal), turmeric powder (haldi), salt, mustard (rai / sarson) oil, cardamom (elaichi), cloves (laung / lavang), bayleaf (tejpatta), cinnamon (dalchini), grated onions, ginger (adrak) paste, green chilli paste, chilli powder, cumin seeds (jeera) powder, garam masala, coriander (dhania) powder, whisked curds (dahi), sugar] | 10 mins | 21 mins | [Bengali Sabzis / Veg Gravies, Traditional Indian Sabzis, Non-stick Pan, Healthy Sabzis with Gravies, Healthy Lunch Vegetables, Lunch Sabzi] | 4Makes 4 servings | Bengali | Here is a great way to enjoy the traditional East Indian recipe, which is originally cooked with whole parwals in a lot of oil. But here, we bring to you an absolutely nutritious treat by giving a healthy twist to this delicious preparation. We have cut the parwal into halves and sauteed it in very little oil, to make sure the oil absorption is at its minimum thereby making it a healthy alternative to the traditional Doi Potol. The blend of curds with flavorful spices gives this recipe a delectable taste. We have used less spices to suit pregnant women as well. This healthy variant of the traditional eastern recipe is sure to tingle your taste buds! Make sure you serve it hot and enjoy it with soft phulkas! | [Boil enough water in a deep non-tick pan, add the parwal and cover with a lid and cook on a medium flame for 3 minutes. Drain., Combine the parwal, turmeric powder and little salt in a deep bowl, mix gently and keep aside for 5 minutes., Heat 1 tsp of mustard oil in a deep non-stick pan, add the parwal-turmeric mixture and sauté on a medium flame for 2 minutes. Remove and keep aside., In the same deep non-stick pan, add the remaining 1 tsp of mustard oil, add the cardamom, cloves, bayleaf and cinnamon stick and sauté on a medium flame for a few seconds., Add the grated onions, ginger paste and green chilli paste and sauté on a medium flame for 2 minutes., Add the chilli powder, cumin seeds powder, garam masala, coriander powder and sauté on a medium flame for 2 minutes., Add the curds, sugar, little salt and ½ cup water, mix well and cook on a slow flame for 2 minutes, while stirring continuously., Add the cooked parwal- turmeric powder mixture, cover with a lid and cook on a slow flame for 3 to 4 minutes, while stirring occasionally., Serve hot.] | [Energy, 68 cal, Protein, 1.9 g, Carbohydrates, 4.1 g, Fiber, 1.1 g, Fat, 4.2 g, Cholesterol, 4 mg, Sodium, 6.2 mg] | doi-potol-healthy-bengali-subzi-42606r |
| rcp42568 | Dominos Cheese Burst Pizza, Three Cheese Pizza | Snacks | NA | [cheese spread, cheese slices, grated processed cheese, instant dry yeast, sugar, plain flour (maida), olive oil, salt, plain flour (maida), pizza sauce, sliced onions, sliced capsicum, black olives, sliced jalapenos, dried oregano, dry red chilli flakes (paprika), olive oil] | 15 mins | 2 mins | [Italian Pizzas, Indian snacks with little planning, Indian Snacks for Entertaining, Indian Cheese Recipes, Baked Snacks, Evening Tea Snacks, different types of pizza] | 2Makes 2 pizzas | Indian | cheese burst pizza recipe | three cheese pizza | Indian style 3 cheese pizza | how to make Dominos cheese burst pizza | with 45 amazing images. cheese burst pizza recipe | three cheese pizza | Indian style 3 cheese pizza | how to make Dominos cheese burst pizza | is every cheese lover's favourite. Learn how to make three cheese pizza. To make cheese burst pizza, combine the yeast, sugar and 2 tbsp of warm water in a bowl, mix well and cover with a lid and keep aside for 10 minutes. Combine the plain flour, yeast-sugar mixture, olive oil and salt in a deep bowl and knead into a soft dough using enough water. Cover the dough with a damp muslin cloth or cling wrap and keep aside for 45 minutes. Press the dough lightly to remove the air and divide the dough into 4 equal portions. Roll a portion of the dough into a 175 mm. (7”) diameter circle using a little plain flour for rolling. Prick it with a fork. Place it on a non-stick tawa (griddle) and cook it till it is half done on both the sides. Keep aside. Roll another portion of the dough into a 200 mm. (8”) diameter circle using a little plain flour for rolling, prick it with a fork and place on a baking tray. Spread 1 tbsp of cheese spread evenly on the rolled and pricked dough leaving a little space near the edges. Place 5 cheese slices over the cheese spread, overlapping each other. Place the half cooked pizza base over it and fold the sides of the bottom dough inwards and press it lightly. Spread 2½ tbsp of pizza sauce, 1/8 cup onions, 1/8 cup capsicum, 5 sliced jalapenos, 1 tbsp black olives, ½ cup grated cheese, ½ tsp dried oregano and ½ tsp chilli flakes evenly over it. Repeat steps 4 to 11 to make 1 more pizza. Bake both the pizzas in a pre-heated oven at 200°c (400°f) for 20 minutes. Drizzle 1 tbsp of olive oil evenly over each pizza. Cut each pizza into 4 pieces and serve immediately. If you have ever wondered how to make Dominos cheese burst pizza, this recipe is the secret. Made with 3 types of cheese – processed cheese, cheese spread and cheese slices, this pizza has varied seasonings to boost its flavour and aroma. A cheesy, gooey Indian style 3 cheese pizza beats any store-bought pizza hands-down, because this is made right in your own kitchen with the finest ingredients and your choice of toppings! Right from the cheesy base to the crunchy, saucy toppings, everything about this pizza is appealing to the palate. A gem from the hearty cuisine of Italy, this three cheese pizza is one that’s loved by kids and adults alike because every mouthful is packed with excitement. Serve it immediately while the cheese is molten and gooey, otherwise you will not get to enjoy the best texture. Tips for cheese burst pizza. 1. Ensure to sieve the maida to make it lump free. 2. Ensure that the yeast is not very old nor is it from a packet which has been kept open for too long. 3. We recommend you add the measured quantity of salt to get the perfect taste of the pizza. 4. Remove the cheese slice from the refrigerator just before use. 5. Similarly grate the cheese also just before use, else it might turn lumpy. 6. Olive oil for drizzling on the baked cheese burst pizza is suggested as an authentic flavour boost. But if it is not available at home, you can substitute it with any other oil. 7. For a spicy cheese burst pizza, top with some fresh red chilli roundels or red chilli roundels which are available dipped in vinegar in the market. You can also try other pizza recipes like Pizza Margherita or Pizza Burger Bowl. Enjoy cheese burst pizza recipe | three cheese pizza | Indian style 3 cheese pizza | how to make Dominos cheese burst pizza | with step by step photos. | [To make dominos cheese burst pizza, combine the yeast, sugar and 2 tbsp of warm water in a bowl, mix well and cover with a lid and keep aside for 10 minutes., Combine the plain flour, yeast-sugar mixture, olive oil and salt in a deep bowl and knead into a soft dough using enough water., Cover the dough with a damp muslin cloth or cling wrap and keep aside for 45 minutes., Press the dough lightly to remove the air and divide the dough into 4 equal portions. Roll a portion of the dough into a 175 mm. (7”) diameter circle using a little plain flour for rolling., Prick it with a fork., Place it on a non-stick tawa (griddle) and cook it till it is half done on both the sides. Keep aside., Roll another portion of the dough into a 200 mm. (8”) diameter circle using a little plain flour for rolling, prick it with a fork and place on a baking tray., Spread 1 tbsp of cheese spread evenly on the rolled and pricked dough leaving a little space near the edges., Place 5 cheese slices over the cheese spread, overlapping each other., Place the half cooked pizza base over it and fold the sides of the bottom dough inwards and press it lightly., Spread 2½ tbsp of pizza sauce, 1/8 cup onions, 1/8 cup capsicum, 5 sliced jalapenos, 1 tbsp black olives, ½ cup grated cheese, ½ tsp dried oregano and ½ tsp chilli flakes evenly over it., Repeat steps 4 to 11 to make 1 more pizza., Bake both the pizzas in a pre-heated oven at 200°c (400°f) for 20 minutes., Drizzle 1 tbsp of olive oil evenly over each pizza., Cut each pizza into 4 pieces and serve immediately.] | [Energy, 1047 cal, Protein, 45.2 g, Carbohydrates, 75.6 g, Fiber, 2.4 g, Fat, 63.2 g, Cholesterol, 154.7 mg, Sodium, 2768.3 mg] | dominos-cheese-burst-pizza-three-cheese-pizza-42568r |
| rcp41771 | Dominos Style Garlic Bread Sticks | Snacks | NA | [plain flour (maida), instant dry yeast, sugar, chopped garlic (lehsun), dried oregano, soft butter, dry red chilli flakes (paprika), salt, freshly ground black pepper (kalimirch), dried basil, dried rosemary, dried thyme, dry red chilli flakes (paprika), garlic (lehsun) powder, salt, garlic (lehsun) paste, melted butter, maize flour (makai ka atta), melted butter] | 15 mins | 0 mins | [Baked Snacks, Evening Tea Snacks, Italian Party, High Tea Party, Western Party, Oven, Kids After School] | 2Makes 2 garlic bread | Italian | Dominos style garlic bread sticks recipe | garlic bread sticks | Dominos style garlic bread at home | with 54 amazing images. Make the famous and tasty Dominos style garlic bread sticks recipe at home, delightfully baked in your own kitchen! With a buttery, garlicky taste, this Dominos style garlic bread is a ideal to serve at parties. Making Dominos style garlic bread requires patience and efforts, but trust me each and every minute of work on this dish will be worth it when you will have the final product in hand! Kids will also relish having these Dominos style garlic bread sticks with a nice cheesy dip. This bread has a strong and attractive flavour because garlic, herbs and spices are used in the dough, which is once again lined with garlic butter and topped with a spice mixture before baking. Tips to make the perfect Dominos style garlic bread sticks. 1. You will see a frothy layer which indicates our yeast has been activated and is ready to use. If it does not, then throw and restart or get another batch of yeast. If you use flat yeast, you will get dense and sticky bread sticks. 2. Mix well and knead it into a soft dough using enough warm water. The quantity of water will depend upon the quality of the flour used. Add water gradually and not at once. It is important to serve these Dominos style garlic bread sticks immediately after baking to enjoy the soft texture and vibrant flavour, serve it along with cheese dip. You can also try other recipes like Cheesy Bread Fingers and Cheesy Garlic Pull Apart French Bread. Enjoy Dominos style garlic bread sticks recipe | garlic bread sticks | Dominos style garlic bread at home | with detailed step by step recipe photos and video. | [Combine the yeast, sugar and 2 tbsp lukewarm water in a small bowl, mix well cover it with a lid and keep aside for 10 minutes., Combine the plain flour, garlic, oregano, butter, chilli flakes, yeast-water mixture and salt, mix well and knead it into a soft dough using enough warm water., Transfer the dough into a greased bowl and cover it with a damp muslin cloth and keep aside for 1 hour., Combine all the ingredients in a mortal pestle (khalbatta) and pound till coarse. Keep aside., Dust a clean dry surface with little maize flour, place the dough over it and knead it till smooth., Divide the dough into 2 equal portions., Roll a portion of the dough into a 175 mm. (7”) diameter circle using a little maize flour for rolling., Spread ½ of the garlic butter mixture on one side of the circle, leaving the edges., Cover it with the other half of the dough to make a semi-circle and press it well to seal the edges completely., Repeat step 3 to 5 to make one more garlic bread., Place them on a baking tray, cover it with a damp muslin cloth and keep aside for 30 minutes., Slit vertically each garlic bread slightly at regular intervals using a sharp knife., Brush 2 tsp of melted butter over each garlic bread., Sprinkle the prepared spice mixture evenly over them, and bake it in a pre-heated oven at 200°c (400°f) for 25 minutes., Once baked, brush 2 tsp of melted butter over each garlic bread., Separate them along the slits to get strips and serve the dominos style garlic bread sticks immediately.] | [Energy, 552 cal, Protein, 9.1 g, Carbohydrates, 63.5 g, Fiber, 0.2 g, Fat, 29.1 g, Cholesterol, 87.5 mg, Sodium, 490.6 mg] | dominos-style-garlic-bread-sticks-41771r |
| rcp2027 | Doodhi ka Halwa | NA | NA | [ghee, chopped mixed nuts, chironji nuts (charoli), grated bottle gourd (doodhi / lauki), sugar, milk, crumbled mawa (khoya), cardamom (elaichi) powder] | 10 mins | 25 mins | [Punjabi Sweets, Halwa, Sankashti Chaturthi Recipes, Diwali, Holi recipes, Raksha - Bandhan, Mother's Day] | 4Makes 4 servings | Punjabi | doodhi ka halwa recipe | dudhi ka halwa using mawa | lauki ka halwa | with 23 amazing images. A traditional Punjabi mithai, lauki ka halwa that everybody has a reason to like—some for the taste, some for the goodness of doodhi and milk, and some for the warm feeling it instills on a rainy day! Our lauki ka halwa recipe is a quick dudhi ka halwa made with just 5 ingredients, lauki, milk, sugar, mawa (khoya) and ghee. lauki ka halwa and gajjar ka halwa are the most popular halwa’s to make. This quick lauki ka halwa uses very little ghee to make. You must use freshly grated dudhi in the halwa and we have not removed the water. When the dudhi has become soft while cooking then add the sugar. I know some busy-bees who would stop over at a sweetmeat stall, have a cup of lauki ka halwa and a samosa in lieu of a meal, and continue their work with full energy! Besides sweet you can consume doodhi in a variety of other dishes like Doodhiya Kheech, Doodhi Theplas, Doodhi Muthia , Doodhi and Chana Dal Subzi, Budijaw and Doodhi Kheer. Enjoy doodhi ka halwa recipe | dudhi ka halwa using mawa | lauki ka halwa | with step by step photos. | [To make dudhi ka halwa recipe, heat 1 tbsp ghee in a deep non-stick kadhai, add the nuts and chironji and sauté for a few seconds., Remove in a plate and keep aside. Heat the remaining 1 tbsp and add bottle gourd and sauté on a medium flame for 5 minutes., Add the sugar and milk, mix well and cook on a medium flame for approx. 10 to 15 minutes, until the milk evaporates., Add the khoya, cardamom powder and fried nuts, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Serve dudhi ka halwa warm or chilled.] | [Energy, 297 cal, Protein, 6.3 g, Carbohydrates, 31.6 g, Fiber, 1.1 g, Fat, 15.9 g, Cholesterol, 8 mg, Sodium, 10.6 mg] | doodhi-ka-halwa-2027r |
| rcp33953 | Doodhi ka Halwa ( Microwave Recipe ) | NA | NA | [ghee, grated and squeezed bottle gourd (doodhi / lauki), sugar, crumbled fresh mava (khoya), cardamom (elaichi) powder, cream] | 10 mins | 8 mins | [Traditional Indian Mithai, Microwave Desserts, Halwa, Microwave, Italian Party, Desserts for Entertaining, Microwave] | 4Makes 4 servings | Indian | A traditional mithai that everybody has a reason to like—some for the taste, some for the goodness of doodhi and milk, and some for the warm feeling it instills on a rainy day! I know some busy-bees who would stop over at a sweetmeat stall, have a cup of halwa and a Punjabi Samosa in lieu of a meal, and continue their work with full energy! Traditionally the doodhi is cooked in a pressure cooker, but this recipe uses the Microwave , reducing the time taken by 50 per cent! the authentic taste remains. | [Put the ghee in a microwave safe bowl and microwave on high for 15 seconds., Add the bottle gourd, mix well and microwave on high for about 3 minutes., Add the sugar and khoya mix well and microwave on high for 5 minutes, stirring in between after 2½ minutes., Sprinkle the cardamom powder on top, dot with the fresh cream and microwave on high for 30 seconds., Cool for 5 to 10 minutes and then serve.] | [Energy, 346 cal, Protein, 7.5 g, Carbohydrates, 45.2 g, Fiber, 1 g, Fat, 15 g, Cholesterol, 0 mg, Sodium, 3.5 mg] | doodhi-ka-halwa--microwave-recipe--33953r |
| rcp7541 | Doodhi Kofta Curry | NA | NA | [grated bottle gourd (doodhi / lauki), rice flour (chawal ka atta), green chilli paste, chopped coriander (dhania), sugar, garam masala, turmeric powder (haldi), soda bi-carb, salt, oil, chopped tomatoes, bayleaves (tejpatta), cloves (laung / lavang), black peppercorns (kalimirch), chilli powder, coriander-cumin seeds (dhania-jeera) powder, asafoetida (hing), nutmeg (jaiphal) powder, tomato ketchup, coconut milk, fresh cream, cornflour water, oil, salt, chopped coriander (dhania)] | 10 mins. | 10 mins. | [Jain Subzi / Gravies, Sabzis with Gravies, Jain Subzis, Deep Fry, Indian Party] | 4Serves 4. | Jain | Grated pumpkin retains its crunchiness in these crisp koftas simmered in tangy tomato gravy. | [Mix all the ingredients together. Add a little water if required to make a loose dough., Put spoonfuls of the batter in hot oil and deep-fry till golden brown. Drain on absorbent paper and keep aside., If you do not want to deep-fry the koftas, just microwave them for 40 seconds., Heat the oil in a pan, add bayleaves, cloves and peppercorns to it., Add the chopped tomatoes, chilli powder, coriander-cumin seed powder, asafoetida and nutmeg powder., Cook for a few minutes till the oil separates., Add the tomato sauce, coconut milk, cream and the corn flour mixture., Add the koftas bring to a boil and simmer for some time., Serve hot.] | [Energy, 363 cal, Protein, 3.9 g, Carbohydrates, 26.5 g, Fiber, 1.7 g, Fat, 27.4 g, Cholesterol, 0 mg, Sodium, 177.6 mg] | doodhi-kofta-curry-7541r |
| rcp43112 | Doodhi na Rasawala Muthia | BreakFast | Veg | [grated bottle gourd (doodhi / lauki), besan (bengal gram flour), whole wheat flour (gehun ka atta), chopped ginger (adrak), chopped green chillies, salt, oil, mustard seeds ( rai / sarson), cumin seeds (jeera), asafoetida (hing), turmeric powder (haldi), chilli powder, curd (dahi), salt, chopped coriander (dhania)] | 10 mins | 31 mins | [Gujarati Farsans, Gujarati One Dish Meal, Quick breakfast, One Dish Vegetarian Meals, Diabetes and Kidney friendly] | 4Makes 4 servings | Gujarati | doodhi na rasawala muthia recipe | diabetes and kidney friendly rasiya muthiya | healthy kathiyawadi rasiya muthia | with 30 amazing images. doodhi na rassawala muthia is a steamed bottle gourd dish. Learn how to make doodhi na rasawala muthia recipe | diabetes and kidney friendly rasiya muthiya | healthy kathiyawadi rasiya muthia | Healthy kathiyawadi rasiya muthia is a flavorful Gujarati dish featuring steamed dumplings made with grated bottle gourd (doodhi) and a delicious spiced gravy. Perfect for a vegetarian meal, these soft and savory muthias are a comforting and healthy option. Diabetes and kidney friendly rasiya muthiya is a traditional Gujarati delicacy bursting with flavor and nutrition. This dish features dumplings made from grated bottle gourd (doodhi) mixed with whole wheat flour, gram flour and a blend of aromatic spices. The dough is shaped into small cylindrical logs, which are then gently simmered in a flavorful, spiced yogurt gravy until they soak up all the rich flavors. Doodhi has high water content, low in calories, rich in fibre, vitamins and minerals. Doodhi na rassawala muthia is a simple yet delicious dish that is sure to please your palate. So next time you're looking for a vegetarian option full of taste and health benefits, give this recipe a try! Healthy kathiyawadi rasiya muthia is not only a treat for the taste buds but also a nutritious dish packed with the goodness of bottle gourd and spices, making it a favorite in Gujarati households. pro tips to make doodhi na rassawala muthia recipe: 1. Use fresh bottle gourd (doodhi) for the best flavor and texture. Older doodhi can be watery and may affect the final outcome. Squeeze it properly. 2. For an extra layer of flavor, try adding a teaspoon of grated fresh ginger to the dough. 3. You can add a little besan to the curd mixture for making slightly thick kadhi. Enjoy doodhi na rasawala muthia recipe | diabetes and kidney friendly rasiya muthiya | healthy kathiyawadi rasiya muthia | with detailed step by step photos. | [To make doodhi na rasawala muthia recipe, in a small bowl, combine dahi and ½ cup water. Whisk well and keep aside., Combine grated doodhi, besan, wheat flour, ginger, green chillies and little salt in a deep bowl., Knead into a soft dough without using water. Divide it into 16 equal portions and roll oval shape muthias. Keep aside., Heat oil in a deep pan, add mustard seeds, cumin seeds, asafoetida, turmeric powder and chilli powder. Sauté for a few seconds., Add 2 cups of water and bring it to a boil. Drop the muthias one by one in the boiling water., Boil them on a medium flame for 12 to 15 minutes until they float on top. Add the curd mixture and little salt., Mix well and cook on a medium flame for 15 minutes till the rassa thickens, while stirring occasionally., Serve doodhi na rasawala muthia hot garnished with coriander.] | [Energy, 129 cal, Protein, 5.2 g, Carbohydrates, 20.6 g, Fiber, 4.3 g, Fat, 3.1 g, Cholesterol, 2 mg, Sodium, 209.4 mg] | doodhi-na-rasawala-muthia-43112r |
| rcp32869 | Doodhi Pachadi / Spicy Doodhi Raita | Dinner | NA | [chopped bottle gourd (doodhi / lauki), curd (dahi), sliced onions, green chilli, chopped ginger (adrak), salt, coconut oil, mustard seeds ( rai / sarson), curry leaves (kadi patta), dry red chillies (pandi), chopped onions] | 10 mins | 8 mins | [South Indian Pachadi, Raita, Dinner, Raitas, Pan, Deep Pan, B Vitamins, Healthy Raitas / Kachumber] | 4Makes 4 servings (4 serving ) | South Indian | doodhi pachadi recipe | healthy bottle gourd pachadi | South Indian style doodhi pachadi | with 16 amazing images. doodhi pachadi recipe is made with cooling bottle gourd and curds, perked up with myriad chat-pata ingredients like ginger, green chillies and onions too. A traditional, aromatic tempering offers the perfect finishing touch to this creative South Indian style doodhi pachadi, making it a true tongue-tickler. Pachadis are the South Indian equivalent of raita, and commonly there are two types of this accompaniment. The ones made with tamarind as the base are usually spicy, while the ones made with curds as the base are are normally bland. Lets see why this is a healthy bottle gourd pachadi? We have 2 key ingredients, doodhi and coconut oil. Doodhi is highly suitable for those with high BP. It helps reduce blood cholesterol levels and regulate high blood pressure and ensures a proper blood flow to heart. The MCT in Coconut oil reduces the LDL cholesterol (bad cholesterol) while increasing the count of HDL cholesterol, maintaining normal blood pressure and good for diabetics. Pachadi is a quintessential accompaniment for any Indian meal. It adds a refreshing note, making the heaviest of meals seem light and digestible. Simply put, raita means veggies and/or fruits in curd. South Indians temper the raita with mustard and red chillies, while in the North it is served with a sprinkling of spice powders. Serve doodhi pachadi fresh, before it becomes watery, with a full-fledged South Indian meal, or as a simple Accompaniments to Parathas or mixed rice dishes like Coconut Rice or Tomato Rice. Learn to make doodhi pachadi recipe | healthy bottle gourd pachadi | South Indian style doodhi pachadi | with detailed step by step photos. | [To make the doodhi pachadi, combine the bottle gourd, sliced onions, green chilli, ginger and ½ cup of water in a non-stick kadhai and mix well. Cover with a lid and cook on a medium flame for 6 to 8 minutes, while stirring occasionally. Keep aside to cool completely., Once cooled, add the curds and salt and mix well. Keep aside., Heat the coconut oil in a small non-stick pan and add the mustard seeds., When the seeds crackle, add the curry leaves, red chillies and chopped onions and sauté on a medium flame for 2 minutes., Pour the tempering over the bottle gourd-curds mixture and mix well., Refrigerate for at least an hour., Serve the doodhi pachadi chilled.] | [Energy, 60 cal, Protein, 1.2 g, Carbohydrates, 3 g, Fiber, 0.6 g, Fat, 4.2 g, Cholesterol, 4 mg, Sodium, 5.6 mg] | doodhi-pachadi--spicy-doodhi-raita-32869r |
| rcp41844 | Doodhi Papaya Infused Water | NA | Veg | [bottle gourd (doodhi / lauki) cubes, papaya cubes] | 5 mins | 0 mins | [Low Cal Beverages, Healthy Indian Drinks and Juices, Detox Water, Fruit Infused Water, Detox Water with Fruits and Vegetables, Antioxidant Drinks] | 1Makes 1 servings | Indian | An absolute weight loss drink! While doodhi is a bit bland, papaya helps to perk up the flavour of this drink. Sip on this Doodhi Papaya Infused water in between meals to curb your hunger pangs without piling up on any excess calorie. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the fruits and vegetables in the pitcher along with water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The fruits and vegetables can be discarded or more water can be added to make more detox water. Do not use the fruits or vegetables for more than twice. You can also try other Fruit Infused Water recipes from our collection like the Pear Beetroot Infused Water or Tomato Cucumber Infused Water . | [Put 5 bottle gourd cubes, all the papaya cubes and the remaining 3 bottle gourd cubes in the infusing tube and close the lid., Fill ¾ of the bottle with water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 2 to 3 hours.] | [Not Given] | doodhi-papaya-infused-water-41844r |
| rcp38833 | Doodhi Soup ( Baby and Toddler) | NA | NA | [chopped bottle gourd (doodhi / lauki)] | 3 mins | 10 mins | [Thick / Creamy Indian Soups, Pressure Cooker, Presssure Cooker Soups, Indian Cancer Patients] | 1Makes 0.75 cup | Indian | bottle gourd soup for babies, kids | healthy dudhi soup for babies | lauki soup for babies | doodhi soup for toddlers with 16 amazing images. Bottle Gourd Soup for Babies and Kids is a simple weaning foods for babies around 6 to 7 months. Healthy Dudhi Soup for Babies is a quick to make liquid food made in a pressure cooker. Learn How to Make Lauki Soup for Babies. To make Doodhi Soup for Toddlers you just need to peel the bottle gourd and cut into cubes. Combine the doodhi cubes with water in a pressure cooker and cook for 2 whistles so that the bottle gourd softens. Open the lid of the cooker and blend it in a mixer till smooth. Strain it since it is made for babies who have just started eating top food. Transfer the smooth mixture of Lauki Soup for Babies into a pan and bring to boil. Cool it slightly till lukewarm and serve it to your your growing tiny tot. Doodhi, a watery vegetable, is ideal for making soups for babies! It helps to fulfil their water requirement in an easy-to-digest and soothing form. The bland taste of doodhi is also liked by babies in the form of Bottle Gourd Soup for Babies and Kids. This Doodhi Soup for Toddlers is also a good source of vitamin C which will help build your baby’s immune system to fight diseases. Once your baby has grown a few months older, try and avoid straining the soup so the fiber will be retained too. The fiber and the water from dudhi will aid in digestion and prevent constipation. We have pressure cooked, blended and strained the Healthy Dudhi Soup for Babies to make it easier for the child to consume and digest. Since salt is not recommended by pediatricians at this age, we have not added any. If there is any leftover, you can drink it up with a little salt and pepper too, but not for your baby! Enjoy bottle gourd soup for babies, kids | healthy dudhi soup for babies | lauki soup for babies | doodhi soup for toddlers | with step by step photos. | [To make doodhi soup for toddlers, combine the bottle gourd and ¾ cup of water in a pressure cooker, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Cool slightly and blend in a mixer till smooth., Strain the mixture using a strainer., Transfer the strained mixture into a broad non-stick pan and boil on a medium flame for a minute., Serve the doodhi soup lukewarm.] | [Energy, 13 cal, Protein, 0.2 g, Carbohydrates, 2.7 g, Fiber, 2.1 g, Fat, 0.1 g, Cholesterol, 0.1 mg, Sodium, 1.9 mg] | doodhi-soup----baby-and-toddler-38833r |
| rcp40541 | Doodhi Subzi ( Bottle Gourd Vegetable) | NA | Veg | [sliced doodhi ( bottle gourd/lauki), oil, cumin seeds (jeera), asafoetida (hing), curry leaves (kadi patta), sugar, ginger-green chilli paste, salt, coriander-cumin seeds (dhania-jeera) powder, chopped coriander (dhania), lemon juice] | 15 mins | 10 mins | [Semi-Dry Sabzis, Traditional Indian Sabzis, Indian Pressure Cooker, Pressure Cooker Vegetables, Pressure Cooker, Quick Sabzis, Senior Citizen] | 4Makes 4 servings | Indian | Doodhi is a very tasty and versatile veggie, which absorbs the flavours that it is cooked with. Unfortunately, many people tend to think that doodhi is bland. Here is a lip-smacking recipe that will change your mind. Supported by an apt combination of spice powders and pastes, bottle gourd morphs into a delicious Doodhi Subzi, which is sure to be enjoyed by kids and adults alike. Serve with Phudine ki Roti and your favourite Raitas / Kachumber for a healthy and satisfying meal. | [Heat the oil in a pressure cooker and add the cumin seeds, curry leaves and asafoetida., When the cumin seeds crackle, add the doodhi, sugar, ginger green chilli paste, salt and 1 cup of water, mix well and pressure cook for 1 whistle., Allow the steam to escape before opening the lid., Add the coriander-cumin seeds powder, coriander and lemon juice, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Serve hot.] | [Energy, 72 cal, Protein, 0.4 g, Carbohydrates, 8.6 g, Fiber, 3.1 g, Fat, 4 g, Cholesterol, 0.1 mg, Sodium, 3.7 mg] | doodhi-subzi--bottle-gourd-vegetable-40541r |
| rcp3592 | Doodhi Theplas | Lunch | NA | [grated bottle gourd (doodhi / lauki), whole wheat flour (gehun ka atta), low fat curds (dahi), turmeric powder (haldi), chilli powder, oil, salt, whole wheat flour (gehun ka atta)] | 5 mins | 25 mins | [Gujarati Roti, Thepla recipe collection, Gujarati Breakfast, Indian Tiffin Box, Lunch box, Dabba, Sukhi Sabzis, Traditional Indian Sabzis, Indian Party, Tava] | 15Makes 15 servings | Gujarati | doodhi thepla recipe | Gujarati lauki thepla | healthy doodhi thepla | bottle gourd thepla | with amazing 19 amazing pictures. Gujaratis love thepla and it is an important part of Gujarati food habits. lauki thepla are an inherent part of Gujarati meals, and are used for regular meals, travelling and for picnics! When you anticipate a busy fortnight, you can make a large batch of theplas and keep them in stock and relish with curds and chunda or batata chips nu shaak. We have created a healthy doodhi thepla that is full of protein, calcium and fibre. You'll be amazed at how easily this traditional Gujarati dish can be made 'healthy' by reducing the oil that is considered so essential to cook them. Here, we have made thepla using doodhi “ doodhi thepla”. With just handful of ingredients that are easily available in our kitchen shelves, this doodhi thepla is so tasty because of the perfectly flavored dough. Method to make doodhi thepla is very quick and simple as very few ingredients are used. All you need to do is knead a soft dough using whole wheat flour, grated bottle doodhi, low- fat curd, turmeric and red chilli powder and very little oil so that the dough doesn’t dry out. Further, divide the dough roll into small chapatti and cook using very little oil. This doodhi theplas are made using minimum and very little oil. We have used whole wheat flour for making thepla as it has ample of health benefits. Next, doodhi helps reduce blood cholesterol levels and regulate blood pressure and ensures a proper blood flow to heart and they're onwards to all parts of the body. It helps prevent acidity and good for diabetics. Curd in the recipe makes the lauki thepla soft, we have used low-fat curd as this is a healthy recipe. lauki thepla also make a great travelling snack, as they stay well for a couple of days without refrigeration and also beautifully complement a hot cup of Masala tea . Also, the addition of curd in the dough is skipped while making thepla for travelling. Cool them completely and store them in an air-tight container or cover with an aluminum foil. Be generous with the oil while cooking, or you might end up with dry and hard doodhi theplas. healthy doodhi thepla is made from healthy ingredients like lauki, whole wheat flour and curd. With extremely low levels of sodium, doodhi is highly suitable for those with high BP. It helps reduce blood cholesterol levels and regulate blood pressure and ensures a proper blood flow to heart and they're onwards to all parts of the body. Enjoy doodhi thepla recipe | Gujarati lauki thepla | healthy doodhi thepla | bottle gourd thepla | with detailed step by step photos and video below. | [To make the doodhi theplas, mix all the ingredients and 3/4 tsp oil and knead into a soft dough using water only if required., Grease your hands with the remaining 1/4 tsp oil and knead the dough again to smoothen it., Divide the dough into 15 equal portions., Roll out each portion thinly into a 125 mm. (5”) diameter circle using a little wheat flour for rolling., Heat a non-stick tava (griddle) and cook each thepla till golden brown spots appear on both the sides., Serve the doodhi theplas hot.] | [Energy, 65 cal, Protein, 2.4 g, Carbohydrates, 13.1 g, Fiber, 2.2 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 6.9 mg] | doodhi-theplas-3592r |
| rcp42944 | Dora Cake, Dorayaki | Snacks | NA | [plain flour (maida), milk, vinegar, melted butter, powdered sugar, vanilla extract, baking powder, baking soda, butter, chocolate] | 5 mins | 20 mins | [Breakfast Chillas, Indian Pancakes, Quick Evening Snacks, Indian Snacks for Entertaining, Sweet Snacks, Evening Tea Snacks, Indian Sweet Pancakes / Crepes, No Bake Desserts] | 5Makes 5 dora cakes | Indian | dora cake recipe | eggless dora pancakes | dorayaki | no-bake dora cake | with 26 amazing images. Simple, fluffy and most importantly eggless, these delicious no-bake dora cakes that gets ready within minutes at home. Learn how to make dora cake recipe | eggless dora pancakes | dorayaki | no-bake dora cake | eggless dora pancakes is also called as dorayaki in Japan. The famous cartoon character doremon loves dora cake so it is world widely known as his favourite food. dora cake is cooked with easy to make pancake batter with the filling of chocolate spread or jam. From kids to adults everyone will drool over these gooey pancakes. These delicious dora cakes can be part of kids tiffin to. Tips to make dora cake: 1. Do not overmix the batter. 2. Instead of chocolate spread you can also use chocolate ganache. 3. Make sure to grease the pan before making every pancake. Enjoy dora cake recipe | eggless dora pancakes | dorayaki | no-bake dora cake | with detailed step by step photos. | [To make dora cake, in a deep bowl, add milk, vinegar and whisk well., Add melted butter, powdered sugar and vanilla extract and whisk well., Add the plain flour, baking powder and baking soda and whisk it gently., Heat a non-stick pan, grease with little butter and wipe it off with a kitchen roll or a muslin cloth., Pour a ladle full of pancake batter to make 100 mm. (4”) diameter round pancake., Cook on slow flame for a minute until the blisters appear on pancake., Flip the side and cook for another 1 minute. Remove on a serving plate., Similarly, repeat steps 4 to 7 to make remaining pancakes., Place a pancake upside down on a clean, dry surface. Apply 1 tbsp of chocolate spread and spread evenly over it., Cover with another pancake and seal the edges. Serve the dora cake immediately.] | [Energy, 452 cal, Protein, 9.3 g, Carbohydrates, 50.6 g, Fiber, 0.1 g, Fat, 31.1 g, Cholesterol, 20.4 mg, Sodium, 294.5 mg] | dora-cake-dorayaki-42944r |
| rcp32927 | Dosa ( South Indian Recipe) | Snacks | NA | [urad dal (split black lentils), fenugreek (methi) seeds, rice (chawal), parboiled rice (ukda chawal), thick beaten rice (jada poha), salt, ghee, sambhar, coconut chutney, milagai podi] | 10 mins | 45 mins | [South Indian, South Indian Evening Snacks, Different Types of Dosa, South Indian Breakfast, Comfort Foods, Breakfast Idlis / Dosas / Uttapam, Indian Snacks for Entertaining] | 18Makes 18 dosas (18 dosa ) | South Indian | dosa recipe | with dosa batter recipe | South Indian dosa | how to make dosa | with 22 amazing images. Dosa has put South India on every culinary hot spot of the world. We show you how to make dosa with detailed step by step recipe on how to make the perfect dosa batter. Dosa is as popular in South Indian cuisine as Idli is! Crisp and thin pancakes made of a rice and urad dal batter, dosas are even more exciting than idlis. In fact, while idlis are considered to be an easy, comfortable steamed food, dosas are often considered a more indulgent alternative! While dosas were traditionally made using iron griddles, nowadays non-stick tavas have made the job much easier. You can roast your dosas using oil, ghee or sometimes butter too! . Dosa is a pancake. One of the most popular snacks in all of South India, over time it has become popular all over the country and globally too. Dosa is made by spreading a batter on a hot griddle and cooking it with a little oil, or sometimes even no oil, till it turns golden brown and crisp. While most people use a non-stick tava these days, you can also opt for a traditional iron tava, which will enhance the taste as well as give you a nutrient boost. To make dosa, first you need to make the dosa batter. For making the dosa batter, combine the urad dal and fenugreek seeds in a deep bowl, soak it in enough water for 4 hours.Combine the rice, parboiled rice and thick rice flakes in a deep bowl , soak it in enough water for 4 hours. Drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside. Drain the rice, parboiled rice and thick rice flakes blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into the same bowl, add the salt and mix well. Cover and ferment in a warm place for 12 hours. Further, to make dosa, heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth. Pour a ladleful of the dosa batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle. Smear a little ghee over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp. Fold over to make a semi-circle or a roll. Serve South Indian dosa immediately Enjoy dosa hot and crisp, with coconut chutney and Sambhar. If you are going to have the dosas after a while, make them slightly thick, so that they will remain soft and springy even after a while. Enjoy dosa recipe | with dosa batter recipe | South Indian dosa | how to make dosa | detailed step by step recipe with photos and video below. | [Combine the urad dal and fenugreek seeds in a deep bowl, soak it in enough water for 4 hours., Combine the rice, parboiled rice and thick rice flakes in a deep bowl , soak it in enough water for 4 hours., Drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside., Drain the rice, parboiled rice and thick rice flakes blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into the same bowl, add the salt and mix well., Cover and ferment in a warm place for 12 hours., Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth., Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle., Smear a little ghee over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp., Fold over to make a semi-circle or a roll., Repeat with the remaining batter to make 17 more dosas., Serve the dosa immediately with coconut chutney and sambhar.] | [Energy, 133 cal, Protein, 2.7 g, Carbohydrates, 18.8 g, Fiber, 1.1 g, Fat, 5.2 g, Cholesterol, 0 mg, Sodium, 3.3 mg] | dosa---south-indian-recipe-32927r |
| rcp42952 | Dosa Bonda | Snacks | NA | [mashed potatoes, oil, mustard seeds ( rai / sarson), urad dal (split black lentils), chopped green chillies, curry leaves (kadi patta), sliced onions, salt, turmeric powder (haldi), lemon juice, sugar, chopped coriander (dhania), dosa batter, besan (bengal gram flour), salt, oil, sambhar, coconut chutney] | 20 mins | 25 mins | [South Indian Evening Snacks, South Indian Vada, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Indian Snacks for Entertaining, Deep-fried Indian Starters, High Tea Party] | 6Makes 6 servings | South Indian | dosa bonda recipe | aloo bonda with dosa batter | South Indian style aloo bonda | with 33 amazing images. dosa bonda is a very famous snack and also a famous street food of South India. Learn how to make dosa bonda recipe | aloo bonda with dosa batter | South Indian style aloo bonda | Bonda is a South Indian snack which has a lot many variations and we have got you the recipe of aloo bonda with dosa batter. This is a south Indian version of maharashtrian Batata vada. aloo bonda literally means bondas that are stuffed with potatoes. Very smart way to use leftover dosa batter or leftover aloo sabzi into a lip smacking South Indian style aloo bonda. Tips to make dosa bonda: 1. The batter consistency should be not soo thick and not so runny. 2. Adding besan in the batter gives a nice texture to the bonda. 3. Deep fry few bondas at a time. Enjoy dosa bonda recipe | aloo bonda with dosa batter | South Indian style aloo bonda | with step by step images. | [Heat the oil in a kadhai and add the mustard seeds., When the seeds crackle, add the urad dal and sauté on a medium flame for 30 seconds., Add the green chillies, curry leaves and onions and sauté on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the potatoes, salt, turmeric powder, lemon juice and sugar, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the coriander, mix well and cook on a medium flame for 1 minute., Allow it to cool slightly. Keep aside., To make dosa bonda, divide the aloo masala into 15 equal portions and roll into a ball., Combine the dosa batter, besan, little salt and approx. 1 tbsp water in a bowl mix well and keep aside., Heat the oil in a deep pan, put the aloo masala ball one at a time into the dosa batter and using a spoon deep-fry it till golden brown in colour., Drain on an absorbent paper., Serve the dosa bonda immediately with sambhar and coconut chutney.] | [Energy, 101 cal, Protein, 18.1 g, Carbohydrates, 16.7 g, Fiber, 1.6 g, Fat, 2.7 g, Cholesterol, 0 mg, Sodium, 5.5 mg] | dosa-bonda-42952r |
| rcp1671 | Dosa Lasagne | Dinner | Veg | [leftover dosas, potato bhaji, coconut sauce] | 10 mins | 0 mins | [South Indian, Different Types of Dosa, South Indian Breakfast, Indian Snacks for Entertaining, Baked Snacks, One Dish Vegetarian Meals, One Meal Dinner] | 4Makes 4 servings | South Indian | A mouth-watering presentation of dosas rolled up with scrumptious potato bhaji, slit diagonally, and topped with soothing coconut sauce. Incidentally, it is not just the masaledar potato bhaji that adds flavour to the Dosa Lasagne, but also the coconut sauce, which features a unique blend of coconut milk with green chillies, lemon juice, and so on. Spend a few seconds savouring the myriad flavours in each mouthful of this unique preparation! It is an experience you will cherish. | [Place a dosa on a clean, dry surface and spread ¼th of the potato bhaji in a single row in the centre of the dosa and roll it up tightly. Cut the stuffed dosa diagonally into 2., Repeat step 1 to stuff 3 more dosas. Keep aside., Just before serving, pour ¼ cup of coconut sauce in a big baking flat dish , place the diagonally cut dosas on it and finally pour the remaining ¾ cup of sauce evenly over it and bake in a pre-heated oven at 180ºc (360ºf) for 10 minutes., Serve immediately.] | [Energy, 384 cal, Protein, 5.4 g, Carbohydrates, 38.3 g, Fiber, 7.8 g, Fat, 23.8 g, Cholesterol, 0 mg, Vitamin A, 112.6 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.8 mg, Vitamin C, 14.3 mg, Folic Acid, 46.5 mcg, Calcium, 60.2 mg, Iron, 3.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 9.4 mg, Potassium, 394 mg, Zinc, 1.3 mg] | dosa-lasagne-1671r |
| rcp1540 | Double Beans Curry | NA | Veg | [rangoon na vaal (broad field beans), chopped tomatoes, ghee, salt, onions, garlic (lehsun) cloves, whole dry kashmiri red chillies, coriander (dhania) seeds, cumin seeds (jeera), poppy seeds (khus-khus), black peppercorns (kalimirch), cloves (laung / lavang), cinnamon (dalchini)] | 15 mins | 25 mins | [Gujarati Kathols, Frozen Foods, Indian Freezer Recipes, Subzis with Beans or Sprouts, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Indian Pressure Cooker, Pressure Cooker Vegetables] | 6Makes 6 servings | Gujarati | Double beans are very commonly used in gujarati cuisine, as the sole star of a recipe or to support other vegetables. However, there is a twist in this version of double beans curry as i have enriched it with a spicy punjabi style masala instead of the down-to-earth spices used by gujaratis. | [Burn the onions (with the skin on) on an open flame until black., Cool slightly, remove the outer skin of the onions., Combine the onions with all the remaining ingredients and blend in a mixer to a smooth paste using a little water. Keep aside., Drain the soaked rangoon na vaal, add 1½ cups of water and salt and pressure cook for 3 whistles., Allow the steam to escape before opening the lid. Keep aside., Combine the tomatoes and ½ cup of water in a deep non-stick pan and cook on a medium flame for 4 to 5 minutes or till the tomatoes turn soft. Keep aside to cool slightly., Blend in a mixer to a smooth pulp and strain using a strainer. Keep aside., Heat the ghee in a kadhai, add the prepared paste and sauté on a medium flame for 3 to 4 minutes., Add the cooked rangoon na vaal, prepared tomato pulp and salt and cook on a medium flame for 4 to 5 minutes, while stirring occasionally., Serve hot.] | [Not Given] | double-beans-curry-1540r |
| rcp35844 | Double Chocolate Cake ( Cakes and Pastries) | NA | NA | [milk chocolate truffle, whipped cream, dark chocolate truffle, chocolate cake, sugar syrup, cake board, dark chocolate truffle, palette knife, chocolate, piping bag, round nozzle, star nozzle, turntable] | 15 mins | 0 mins | [Chocolate Dessert, Cakes] | 1Makes 1 cake | NA | A double chocolate treat where two varieties of chocolate truffle (milky and dark) come together to delight your taste-buds. | [Combine ½ cup of milk chocolate truffle with ½ cup of whipped cream and whisk well. Keep this milk chocolate cream aside., Combine ½ cup of dark chocolate truffle with ½ cup of whipped cream and whisk well. Keep this dark chocolate cream aside., Slice the sponge cake horizontally into 2 equal. Keep aside., Soak the bottom layer of the sponge cake with ½ the sugar syrup., Spread the milk chocolate cream on the soaked layer of the cake and refrigerate for 20 minutes to set., Spread the remaining milk chocolate truffle on top in an even layer., Sandwich with the second layer of the sponge cake and soak it with the remaining sugar syrup., Spread the dark chocolate cream on top and at the sides of the cake., Transfer the cake onto a cake board and refrigerate for 20 minutes., Melt ½ cup of dark chocolate truffle and cool it to room temperature, while string continuously., Place the cake on a turntable and when the dark chocolate truffle is cool but still saucy, pour over the cake, Tap the cake board a little so it spreads evenly on top and at the sides and refrigerate for about 20 minutes to set., To make the chocolate cigar, spread ¼ cup of tempered chocolate in a thin layer on a clean formica / granite or marble surface using a palate knife., With a firm grip on the palate knife and employing a steady amount of pressure, slowly draw the knife in a straight line down the layer of chocolate., You can use your free hand to help form the chocolate into a nice curl. Make 3-4 such curls and keep aside., Pour the remaining tempered chocolate into a butter paper-piping bag fitted with a round nozzle and fold the top end of the piping bag so as to seal it. Snip a bit off the tip so as to get a tiny hole for the piping to come out., Pipe out straight parallel lines of at a distance of about 10 mm. From each other on top of the cake and allow the chocolate to flow along the sides., Pour the remaining dark chocolate truffle into a disposable piping bag fitted with a no 5 star nozzle and make a shell border at the base of the cake., To do this : squeeze the piping bag to allow the dark chocolate truffle to fan out generously– do not lift the bag. Gradually relax your pressure as you lower the tip until it touches the surface., Stop pressure and pull the tip away, without lifting it off the surface, to draw the shell to a point. Start the end of your next shell so that the fanned end covers the tail of the preceding shell to form and even chain. Keep the piping bag aside., Garnish with chocolate cigars on top, cut into 6 equal wedges and serve.] | [Energy, 5023 cal, Protein, 83.4 g, Carbohydrates, 430.9 g, Fiber, 2.5 g, Fat, 392.5 g, Cholesterol, 125.5 mg, Sodium, 913.2 mg] | double-chocolate-cake--cakes-and-pastries-35844r |
| rcp814 | Double Decker Idlis Stuffed with Potato and Chutney | Snacks | NA | [idli batter, oil, boiled , peeled and mashed potatoes, oil, mustard seeds ( rai / sarson), urad dal (split black lentils), curry leaves (kadi patta), green chillies , slit, asafoetida (hing), turmeric powder (haldi), chopped onions, chilli powder, coriander (dhania), salt, grated coconut, roasted chana dal (daria), chopped green chillies, chopped coriander (dhania), curry leaves (kadi patta), salt, sambhar, coconut chutney] | 20 mins | 35 mins | [Different types of Idlis, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Indian Steamed Snacks, Evening Tea Snacks, High Tea Party, Steamer] | 25Makes 25 idlis | South Indian | In South India, idli is everyday fare, made once a day or sometimes even more frequently. As a result, nobody gives it a second thought. However, this recipe will make you stop and pay some attention to the versatility of the humble idli. In this yummy recipe, we have cooked the idli batter with a layer of tasty potato bhaji and coconut chutney. Both being tongue-tickling delights, they transform the idlis into a super duper snack that will be loved by young and old alike. The Double Decker Idlis Stuffed with Potato and Chutney is not only tasty but also filling, so you can serve it as a sumptuous tea-time snack to keep your kids and family satiated till dinner time. Alternatively, you can even cut it into twos or fours and serve as a starter. Allow the idlis to cool slightly after cooking, otherwise it will be difficult to demould them. Try other idli based treats like the Stuffed Spinach Idli and the Stuffed Rava Stuffed Rava Idli Vegetable Sandwich . | [Heat the oil in a broad non-stick pan and add the mustard seeds and urad dal and sauté on a medium flame for 1 minute., Add the curry leaves, green chillies, asafoetida, turmeric powder and onions and sauté on a medium flame for 1 to 2 minutes., Add the potatoes, chilli powder, coriander and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Discard the green chillies and keep aside., Grease the idli stand with a little oil and put 1 tbsp of the idli batter in each mould and spread it lightly., Put ½ tsp of the prepared coconut chutney and 1 tsp of the potato bhaji., Cover it with ½ tbsp of idli batter over the bhaji in each mould. Steam in a steamer for 12 minutes or till the idlis are cooked., Repeat steps 1 to 3 to make more idlis., Allow the idlis to cool slightly and demould them., Serve warm with sambhar and coconut chutney.] | [Energy, 37 cal, Protein, 0.8 g, Carbohydrates, 3.5 g, Fiber, 0.6 g, Fat, 2.2 g, Cholesterol, 0 mg, Sodium, 3.2 mg] | double-decker-idlis-stuffed-with-potato-and-chutney-814r |
| rcp39944 | Double Decker Paratha | Dinner | Veg | [whole wheat flour (gehun ka atta), ghee, salt, grated carrot, oil, cumin seeds (jeera), chopped green chillies, lemon juice, chopped coriander (dhania), salt, boiled green peas, oil, cumin seeds (jeera), chopped green chillies, chopped coriander (dhania), salt, whole wheat flour (gehun ka atta), ghee] | 20 mins | 25 mins | [Stuffed Veg Parathas, All-in-one Parathas, Mother's Day, Father's Day, Indian Party, Tava, Stuffed Paratha Recipes for Dinner] | 4Makes 4 parathas (4 paratha ) | Indian | You will love this colourful and tasty layered paratha, and so will your kids. In this Double Decker Paratha, I have chosen a contrasting combination of colours and flavours – a vibrant carrot stuffing for one layer and a green peas stuffing for the other. However, you can exercise your discretion and choose a different duo if you wish! | [Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough warm water. Cover and keep aside for 10 to 15 minutes. ., Heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the green chillies, carrots, lemon juice, coriander and, Salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Divide the stuffing into 4 equal portions and keep aside., Heat the oil in a non-stick pan and add the cumin seeds., When the seeds crackle, add the green chillies, green peas, coriander and salt, mix well and cook on a medium flame for 2 minutes, while mashing the green peas lightly with a potato masher., Divide the stuffing into 4 equal portions and keep aside., Divide the dough into 12 equal portions and roll each portion into a 150 mm. (6”) diameter roti using a little whole wheat flour for rolling., Cook 3 rotis lightly on a hot tava (griddle) and keep aside., Place 1 semi-cooked roti on a flat, dry surface and spread 1 portion of the carrot stuffing evenly over it. Cover it with 1 more semi-cooked roti and spread 1 portion of the green peas stuffing over it. Again place 1 more semi-cooked roti over it and press it firmly to seal the edges so that the stu, Cook the parathas on a hot non-stick tava (griddle), using a little ghee, till it turns golden brown in colour from both sides., Repeat the steps 2 to 4 to make 3 more parathas., Serve immediately.] | [Energy, 393 cal, Protein, 10.7 g, Carbohydrates, 49.7 g, Fiber, 7.1 g, Fat, 16.8 g, Cholesterol, 0 mg, Vitamin A, 928.5 mcg, Vitamin B1, 0.3 mg, Vitamin B2, 0.1 mg, Vitamin B3, 2.5 mg, Vitamin C, 8.7 mg, Folic Acid, 29 mcg, Calcium, 67.3 mg, Iron, 3.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 27.5 mg, Potassium, 257.8 mg, Zinc, 1.3 mg] | double-decker-paratha-39944r |
| rcp38874 | Double Layered Cheese Veggie Crunch Pizza | NA | NA | [thin crust pizza base, pizza sauce, grated mozzarella cheese, red yellow, blanched and diagonally cut baby corn, olive oil, chopped garlic (lehsun), onion cubes, soaked and chopped sun-dried tomatoes, dry red chilli flakes (paprika), dried mixed herbs, salt, tomato cubes] | 20 mins | 5 mins | [Italian Pizzas, different types of pizza, Baked, Italian Party, Oven, Kids Pizzas] | 4Makes 4 pizzas | Italian | Anybody game for a double-decker pizza? If you love such sandwiches, you will love this pizza even more. Two pizza bases, sandwiched with pizza sauce and cheese, are then coated with a crunchy and flavourful veggie topping, which features sun-dried tomatoes for tang and mixed herbs for flavour. Due to the additional layer of cheese, the Double Layered Cheese Veggie Crunch Pizza is a richer and more sumptuous treat than normal pizzas. | [Heat the olive oil in a broad non-stick pan, add garlic and onions and sauté on a medium flame for 1 minute., Add the capsicum, baby corn, sun-dried tomatoes, chilli flakes, mixed herbs and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the tomatoes, mix well and cook on a medium flame for another 2 minutes, while stirring occasionally., Divide the topping into 4 equal portions and keep aside., Place a pizza base on a clean, dry surface and spread ¼ cup of pizza sauce and sprinkle ¼ cup of mozzarella cheese evenly over it., Place 1 more pizza base over it and spread ¼ cup of pizza sauce and 1 portion of the crunchy vegetable topping evenly over it., Finally again sprinkle ¼ cup of mozzarella cheese evenly over it., Repeat steps 1 to 3 to make 1 more pizza., Place both the pizzas on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 15 minutes., Repeat steps 1 to 5 to make 2 more pizzas., Cut into equal wedges and serve immediately., Soak 10 sun-dried tomatoes in enough hot water for 15 minutes. Drain well and finely chop it.] | [Not Given] | double-layered-cheese-veggie-crunch-pizza-38874r |
| rcp4946 | Double Layered Chocolate Truffle Gateau | NA | NA | [Chocolate Sponge Cake, dark chocolate, fresh cream, white chocolate, fresh cream, sugar, water, vanilla essence] | 15 mins. | 0 mins | [Chocolate Dessert, Cakes, Microwave Desserts, Microwave, Valentines Day Indian recipes, Thanksgiving, Indian Birthday Party] | 1Makes 1 cake. | Indian | An all time favourite. Dark chocolate sponge layered with dark and white chocolate makes an irresistible dessert for al chocolate lovers. | [In a microwave safe bowl add the cream and chocolate and microwave on HIGH for 1 minute., Mix well till there are no lumps and till it resembles a smooth sauce., Stir the truffle over a bowl of ice to cool quickly., In a microwave safe bowl add the cream and chocolate and microwave on HIGH for 45 seconds., Mix well till it resembles a smooth sauce., Stir the truffle over a bowl of ice to cool quickly., Slice the chocolate cake horizontally into three equal parts., Place one layer of the cake on a serving plate and sprinkle 1/3 of the soaking syrup in order to make the cake moist., Spread half of the dark chocolate truffle icing over the cake layer, sandwich with another layer of the cake., Moisten this cake layer with a little soaking syrup., Spread the white chocolate truffle icing and top of the third cake layer., Moisten this cake layer with the remaining soaking syrup and spread the remaining dark chocolate truffle icing on top and sides., Serve chilled.] | [Energy, 2471 cal, Protein, 35.3 g, Carbohydrates, 212 g, Fiber, 1.8 g, Fat, 202.8 g, Cholesterol, 109.8 mg, Sodium, 418.7 mg] | double-layered-chocolate-truffle-gateau-4946r |
| rcp33135 | Double Layered Chocolate Truffle Gateau ( Know Your Flours ) | NA | NA | [plain flour (maida), cocoa powder, drinking chocolate, baking powder, baking soda, condensed milk, melted butter margarine, vanilla essence, cream, chopped dark chocolate, cream, chopped white chocolate, sugar, water, vanilla essence] | 10 mins | 0 mins | [Chocolate Dessert, Cakes, Baked, Desserts for Entertaining, Oven, Deep Pan, Sweet Recipes for Kids] | 1Makes 1 cake | NA | Double layered chocolate truffle gateau, this eggless recipe is a good workaround for those caught between staunch vegetarianism and the lure of chocolate! If you are just preparing the basic chocolate sponge, you can serve it with chocolate and raspberry sauce or plain chocolate sauce . | [Sieve the flour, cocoa powder, drinking chocolate, baking powder and baking soda together., Add the condensed milk, melted butter, vanilla essence and 75 ml. Of water and mix well. The batter should be of dropping consistency., Pour the batter into a greased and dusted 175 mm. (7”) diameter tin., Bake in a pre-heated oven at 200°c (400°f) for 10 minutes. Then reduce the temperature to 180°c (360°f) and bake for further 15 minutes., The cake is baked when it leaves the sides of the tin and is spongy to touch., When ready, remove from the oven and leave aside for 1 minute. Invert the tin over a rack and tap to unmould the cake., Keep aside to cool., Heat the cream in a deep pan, add the dark chocolate and on a medium flame till it resembles a smooth sauce/ truffle, while stirring continuously., Remove and place the pan over a bowl of ice to cool the truffle, while stirring continuously, keep aside., Repeat the same procedure as for dark chocolate truffle icing and keep aside., Slice the chocolate sponge cake horizontally into three equal parts., Place one layer of the cake on a serving plate and sprinkle 1/3rd of the soaking syrup in order to make the cake moist., Spread half of the dark chocolate truffle icing evenly over the cake layer, and place the second layer of the cake on it., Moisten this cake layer 1/3rd of the soaking syrup., Spread the white chocolate truffle icing evenly over it and place the third layer of cake over it., Moisten this cake layer with the remaining soaking syrup and spread the remaining dark chocolate truffle icing on the top and the sides of the cake.] | [Energy, 3274 cal, Protein, 61.7 g, Carbohydrates, 335.9 g, Fiber, 2 g, Fat, 229 g, Cholesterol, 110 mg, Sodium, 741.2 mg] | double-layered-chocolate-truffle-gateau--know-your-flours--33135r |
| rcp42238 | Dough Balls, Homemade Dough Balls | Snacks | NA | [plain flour (maida), instant dry yeast, sugar, milk powder, salt, soft butter, plain flour (maida), milk, olive oil, dried mixed herbs, dry red chilli flakes (paprika), salt, butter] | 5 mins | 0 mins | [Evening Tea Snacks, Bread Snack, High Tea Party, Western Party, Oven] | 12Makes 12 balls | NA | Dough Ball is a very, very soft bun-like snack that tastes awesome when served piping hot with herbed butter. A good amount of milk powder and butter is used in the dough to give the Dough Ball this notably soft texture. Once baked, these soft Dough Balls are brushed with a mixture of olive oil, herbs and spices, which not only boosts the flavour of the bread but also keeps the top layer moist and prevents it from hardening. Although you can serve it later, the Dough Balls taste best when served hot and fresh. Serve them with soup at your next party and watch smiles of contentment bloom on your guests’ faces! Try other bread recipes like Bread Loaf or Bread Rolls . | [Combine the yeast, sugar and 2 tbsp of warm water in a small bowl, mix it well and cover it with a lid and keep aside for 15 minutes., Combine the plain flour, milk powder and salt in a deep bowl and mix well., Add the yeast-sugar and knead it into a soft sticky dough using enough warm water., Add the butter and knead again till smooth., Transfer the dough into a greased deep bowl, cover the dough with a damp muslin cloth and keep aside for 1 hour., Deflate the dough by pressing it lightly with your fingers., Sprinkle the plain flour over a smooth, flat surface, place the dough over it and knead it very well. If the dough is getting sticky while kneading, then sprinkle little plain flour as required till the dough is smooth., Divide the dough into 12 equal portions and roll each portion into a ball and place it on the greased baking tray., Cover them with a damp muslin cloth and keep in a warm place for 30 minutes or till they rise well., Brush little milk over each ball., Bake them in a pre-heated oven at 200°c (400°f) for 20 minutes., Brush the dough balls with the prepared olive oil mixture evenly over it., Cool slightly and serve with herbed butter.] | [Energy, 92 cal, Protein, 2 g, Carbohydrates, 11.7 g, Fiber, 0 g, Fat, 4.1 g, Cholesterol, 5.2 mg, Vitamin A, 109.3 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.3 mg, Vitamin C, 0.1 mg, Folic Acid, 0.1 mcg, Calcium, 21.6 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 18 mg, Potassium, 19.5 mg, Zinc, 0.1 mg] | dough-balls-homemade-dough-balls-42238r |
| rcp4124 | Dragon Rolls | Snacks | NA | [plain flour (maida), salt, oil, shredded red cabbage, shredded cabbage, sliced red capsicum, bean sprouts, carrot juliennes, oil, chopped garlic (lehsun), sugar, salt, schezuan sauce, plain flour (maida), plain flour (maida), oil, schezuan sauce] | 20 mins | 20 mins | [Course, Chinese Starters, Advanced Recipes, Quick Evening Snacks, Deep-fried Indian Starters, Deep Fry, Deep Pan] | 12Makes 12 dragon rolls | Indian | So much excitement in one small package! This Chinese delicacy is named Dragon Roll because it is as spicy as a dragon’s fiery breath. Assorted veggies, sautéed on a high flame to retain the crunch, are flavoured with pungent Schezuan sauce, rolled in maida wrappers, and deep-fried till perfectly crisp. Made in a convenient, handy size, this snack is perfect for a Cocktail Party . | [Sieve the plain flour and salt together in a deep bowl and knead into a soft dough using approx. 2 tbsp water., Add the oil and knead again., Cover with a damp muslin cloth and keep aside for 30 minutes., Heat the oil in a deep non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add all the remaining ingredients, except the schezuan sauce, and sauté on a high flame for 2 to 3 minutes., Add the schezuan sauce, mix well and cook on a medium flame for 1 minute. Keep aside to cool slightly., Combine the plain flour with 1 tbsp of water in a bowl, mix well and keep aside., Divide the wonton wrapper dough into 12 equal portions and roll each portion into a 100 mm. (4”) diameter circle using a little plain flour for rolling., Place one wonton wrapper on a clean, dry surface and place 1 tbsp of filling on the upper side of the wrapper., Apply a little plain flour-water paste along the edges of the wonton wrapper., Fold the top most side of the wrapper over the filling and seal it tightly., Fold the left and the right sides of the wonton wrapper towards the centre., Roll the upper side of the wrapper with the filling downwards tightly, sealing the end securely with the plain flour-water paste., Repeat the steps 3 to 7 to make 11 more rolls., Heat the oil in a deep non-stick kadhai and deep-fry, a few rolls at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve immediately with schezuan sauce.] | [Not Given] | dragon-rolls-4124r |
| rcp31057 | Dragon Rolls ( Sprouts Recipe) | Snacks | Veg | [oil, chopped garlic (lehsun), shredded cabbage, sliced red capsicum, chopped bean sprouts, chopped carrots, sugar, salt, schezuan sauce, spring roll wrappers, plain flour (maida) water, oil] | | | [Chinese Starters, Deep-fried Indian Starters, Evening Tea Snacks, Deep Fry, Chinese Party, Cocktail Party, Kadai Veg] | 12Makes 12 rolls | Indian | Eating sprouts raw might not be so enjoyable, but who can resist them when incorporated into this all-time favourite chinese starter! | [Heat the oil in a kadhai, add the garlic and sauté for a few seconds., Add the cabbage, red capsicum, bean sprouts, carrots, sugar and salt, mix well and sauté for 2 to 3 minutes over a high flame., Add the schezuan sauce and mix well., Remove from the flame and keep aside to cool completely., Divide the filling into 12 equal portions and keep aside., Place a wrapper on a flat, dry surface and place a portion of the filling at one corner of the wrapper., Roll up tightly, starting from the end where the filling is placed to make a roll., Apply a little flour paste on the edges and seal them., Heat the oil in a kadhai and deep-fry the rolls oil till they are golden brown in colour., Repeat with the remaining wrappers and filling to make 11 more dragon rolls., Drain on absorbent paper and serve hot.] | [Not Given] | dragon-rolls--sprouts-recipe-31057r |
| rcp40635 | Drumstick Soup, Veg Drumstick Soup | NA | NA | [drumsticks (saijan ki phalli / saragavo), butter, chopped onions, chopped potatoes, milk, salt] | 15 mins | 18 mins | [Thick / Creamy Indian Soups, Jhat-Pat Soup, Indian Pressure Cooker, Pressure Cooker, Presssure Cooker Soups, Healthy Thick Creamy Soups] | 4Makes 4 servings | Indian | drumstick soup recipe | veg drumstick soup | saijan ki phalli soup | healthy drumstick soup | with 15 amazing images. This fabulous drumstick soup recipe with the strong aroma and flavour of drumstick, is surprisingly easy to make because it bypasses the cumbersome process of peeling the drumstick. In this innovative procedure, the drumstick is sautéed in butter along with the other ingredients, cooked, blended and then strained, so the saijan ki phalli soup benefits from the its strong essence without going through the long peeling process. Half a cup of milk helps to balance the overwhelming flavour of the veg drumstick soup and to improve its texture too, while a dash of pepper acts as the classic and final stroke in this masterpiece. We love this healthy drumstick soup as this healthy soup is made mainly from drumstick and milk. Drumsticks being low in calories and low in carbs, you can enjoy it in the quantity you want. This high fiber helps to manage and prevent many diseases like Diabetes, Heart Disease, High Cholesterol by adding bulk and releasing the sugar slowly into the blood stream. This recipe does contain small amounts of potatoes which will not have large impact on your blood sugar levels. Enjoy drumstick soup recipe | veg drumstick soup | saijan ki phalli soup | healthy drumstick soup | with step by step photos below. | [To make drumstick soup, heat the butter in a pressure cooker, add the drumsticks, onions and potatoes and sauté on a medium flame for 2 minutes., Add 2 cups of water, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Blend the mixture along with the milk and 1½ cups of water in a mixer till smooth., Strain the mixture using a strainer., Transfer the mixture into a deep non-stick pan, add salt and pepper, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Serve the drumstick soup hot.] | [Energy, 81 cal, Protein, 3.1 g, Carbohydrates, 10.6 g, Fiber, 3.9 g, Fat, 2.3 g, Cholesterol, 5.9 mg, Sodium, 14.2 mg] | drumstick--soup-veg-drumstick-soup-40635r |
| rcp40636 | Drumstick and Potato Subzi | Dinner | NA | [drumsticks (saijan ki phalli / saragavo), potato cubes, oil, mustard seeds ( rai / sarson), cumin seeds (jeera), asafoetida (hing), chopped onions, chopped garlic (lehsun), curry leaves (kadi patta), chopped tomatoes, chilli powder, coriander-cumin seeds (dhania-jeera) powder, salt, turmeric powder (haldi), chopped coriander (dhania)] | 25 mins | 20 mins | [Semi-Dry Sabzis, Traditional Indian Sabzis, Non-stick Pan, Lunch Sabzi, Dinner Sabzi] | 5Makes 5 servings | Indian | drumstick and potato sabzi recipe | sahjan ki sabji | sindhi aloo sabzi | drumstick with potatoes | with 24 amazing images. drumstick and potato sabzi recipe | sahjan ki sabji | sindhi aloo sabzi | drumstick with potatoes is a semi dry sabzi which can be enjoyed as a daily fare. Learn how to make sahjan ki sabji. To make drumstick and potato sabzi, combine the drumstick, potatoes, salt, turmeric powder and 2 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Keep aside. Heat the oil in a deep non-stick pan, add the mustard seeds, cumin seeds, asafoetida and sauté on a medium flame for 30 seconds. Add the onions, garlic and curry leaves and sauté on a medium flame for 2 minutes. Add the tomatoes, chilli powder, coriander powder, little salt and turmeric powder, mix well and cook on a medium flame for 3 minutes, while stirring occasionally and mashing it slightly using a potato masher. Add the drumstick-potato mixture along with its water and coriander, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Serve hot. Put this sindhi aloo sabzi on the table and marvel at its rolling success! Indeed, it will belittle the other dishes with its striking flavour and appetizing aroma. Drumstick gifts its mind-blowing aroma and flavour to any dish that it is added to, and this sabzi is no exception. A simple combination of drumstick with potatoes, onions and tomatoes, together with a traditional tempering and a few readily-available spice powders, results in a fantastic dish, which will make you unabashedly lick your fingers in glee! The best part is that this drumstick with potatoes is absolutely a no-fuss process, using just simple, everyday ingredients. While everyone has their favourite version, here we present the most commonly-practiced ways of preparing sindhi aloo sabzi. You can enjoy it with Chapatis. So go ahead and make your traditional Indian fare today! Tips for drumstick and potato sabzi. 1. Remember to add salt while cooking drumstick and potatoes, so they absorb the flavours of salt well. 2. Do not throw the water in which they are cooked. 3. Prefer to chop tomatoes finely so as to get the perfect mouthfeel of the sabzi. Enjoy drumstick and potato sabzi recipe | sahjan ki sabji | sindhi aloo sabzi | drumstick with potatoes | with step by step photos. | [To make drumstick and potato subzi, combine the drumstick, potatoes, salt, turmeric powder and 2 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Keep aside., Heat the oil in a deep non-stick pan, add the mustard seeds, cumin seeds, asafoetida and sauté on a medium flame for 30 seconds., Add the onions, garlic and curry leaves and sauté on a medium flame for 2 minutes., Add the tomatoes, chilli powder, coriander powder, little salt and turmeric powder, mix well and cook on a medium flame for 3 minutes, while stirring occasionally and mashing it slightly using a potato masher., Add the drumstick-potato mixture along with its water and coriander, mix well and cook on a medium flame for 4 minutes, while stirring occasionally., Serve the drumstick and potato subzi hot.] | [Energy, 114 cal, Protein, 2.2 g, Carbohydrates, 12.5 g, Fiber, 3.6 g, Fat, 6.2 g, Cholesterol, 0 mg, Sodium, 10.9 mg] | drumstick-and-potato-subzi-40636r |
| rcp32919 | Drumstick Curry, South Indian Drumstick Potato Sabzi | Dinner | NA | [grated coconut, cumin seeds (jeera), whole dry kashmiri red chillies, coriander (dhania) seeds, cloves (laung / lavang), tamarind (imli), turmeric powder (haldi), water, drumsticks, potato cubes, grated jaggery (gur), salt, coconut oil oil, mustard seeds ( rai / sarson), urad dal (split black lentils), curry leaves (kadi patta), cooked rice (chawal)] | 5 mins | 20 mins | [South Indian Curries / Sabzis, Semi-Dry Sabzis, Traditional Indian Sabzis, Pan, South Indian Lunch, Dinner Sabzi] | 4Makes 4 servings | South Indian | Here is a sweet and spicy drumstick and potato curry made the South Indian way i. e. Flavoured with coconut and whole spices. This curry has a predominant garlic flavour and tastes great with steamed rice . You can also enjoy drumstick in other forms like Drumstick Soup , Drumstick Pickle or Drumstick Dal . | [Combine the drumsticks, potatoes, jaggery, salt and 2 cups of water in a deep pan, mix well and cover and cook on a medium flame till they are cooked. Keep aside., Heat the oil in a small pan and add the mustard seeds., When the seeds crackle, add the urad dal and curry leaves and sauté on a medium flame for a few seconds, while stirring continuously., Add the cooked drumsticks and potatoes (along with the water in which they were cooked), the prepared paste and salt (if required), mix well and simmer for another 7 to 8 minutes. Serve hot.] | [Energy, 173 cal, Protein, 1.7 g, Carbohydrates, 12.7 g, Fiber, 3 g, Fat, 12.8 g, Cholesterol, 0 mg, Sodium, 5.8 mg] | drumstick-curry-south-indian-drumstick-potato-sabzi-32919r |
| rcp40886 | Drumstick Dal, South Indian Style Dal | NA | NA | [drumsticks (saijan ki phalli / saragavo), toovar (arhar) dal, turmeric powder (haldi), oil, cumin seeds (jeera), mustard seeds ( rai / sarson), chopped garlic (lehsun), whole dry kashmiri red chilli, curry leaves (kadi patta), chopped tomatoes, chilli powder, salt] | 10 mins | 35 mins | [South Indian Curries / Sabzis, Indian Party, Non-stick Pan, Phosphorus Rich Foods, Diabetic Dals & Kadhis, Diabetes and Healthy Heart, Healthy Heart Dals & Kadhis] | 6Makes 6 servings | South Indian | drumstick dal recipe | South Indian style toor dal with drumsticks | phalli wali dal | with 31 amazing images. South Indian style toor dal with drumsticks is a more flavourful variant of the everyday Dal. Learn how to make drumstick dal recipe | South Indian style toor dal with drumsticks | phalli wali dal | phalli wali dal is a sumptuous mixture of cooked toovar dal, drumstick and vegetables like onions and tomatoes is flavoured with a few spices, and tempered with a traditional mix of mustard seeds, garlic and red chillies. Adding drumsticks to your diet gives you a plethora of health benefits. Drumsticks regulates blood sugar levels, helps improve digestive health, great for developing stronger bones, helps purifying blood, relieves respiratory disorders and boosts immunity. Not just for kids but adults too can reap health benefits of drumsticks and dal by eating drumstick dal. Drumsticks are rich in proteins and minerals and are extremely healthy. pro tips to make drumstick dal: 1. Dal tends to thicken if you serve it later, then just add little water and re-heat. 2. You can also add chopped onions to make this dal. 3. Do not overcook the dal otherwise the drum stick will get over cooked and become mushy. Enjoy drumstick dal recipe | South Indian style toor dal with drumsticks | phalli wali dal | with detailed step by step photos. | [To make drumstick dal, combine the dal, turmeric and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape, before opening the lid. Whisk well and keep aside., Transfer the dal in a deep non-stick pan, add cumin seeds, mustard seeds, garlic, kashmiri red chillies, curry leaves and sauté for few seconds., Add tomatoes and cook on medium flame for 2 minutes., Add drumstick, red chilli powder and 1 cup of water, mix well and cover it with a lid and cook on a medium flame for 12 minutes, while stirring occasionally., Add the cooked dal and salt to taste. Mix well and cook on a medium flame for 7 minutes, while stirring occasionally., Serve the drumstick dal hot with roti or rice.] | [Energy, 124 cal, Protein, 6.8 g, Carbohydrates, 17.4 g, Fiber, 4 g, Fat, 3 g, Cholesterol, 0 mg, Sodium, 10.4 mg] | drumstick-dal-south-indian-style-dal-40886r |
| rcp42054 | Drumstick Leaves Dry Sabji, South Indian Style Subzi | Lunch | NA | [drumstick leaves (saragva bhaji), chopped onions, oil, mustard seeds ( rai / sarson), grated coconut, crushed cumin seeds (jeera), chilli powder, turmeric powder (haldi), crushed garlic (lehsun), salt] | 10 mins | 16 mins | [South Indian Curries / Sabzis, Tamil Nadu Food, Non-stick Pan, Lunch Sabzi, South Indian Lunch] | 3Makes 3 servings | South Indian | This South Indian style subzi will enable you to appreciate the naturally interesting taste of drumstick leaves, because it does not use heavy masalas. Just a traditional tempering and a mixture of coconut and minimal spices is enough to accentuate the taste of drumstick leaves. Make sure you get tender drumstick leaves from the market – these not only cook fast, but also have a pleasant, slightly-sweet, slightly-bitter flavour. Serve the Drumstick Leaves Dry Subzi with rice and dal . You can also try other recipes like Paneer Sabji, Kadai or Onion and Karela Subzi . | [Combine the coconut, cumin seeds, chilli powder, turmeric powder, garlic and salt in a plate and mix well using your hands. Keep aside., Heat the oil in a deep non-stick kadai, add the mustard seeds and sauté on a medium flame for few seconds., Add the onions and sauté on a medium flame for 2 minutes., Add the drumstick leaves and salt and sauté on a medium flame for 2 minutes., Add ¼ cup of water, mix well and cover it with a lid and cook on a medium flame for 7 to 8 minutes, while stirring occasionally., Add the prepared coconut mixture, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Serve hot.] | [Energy, 123 cal, Protein, 2.8 g, Carbohydrates, 7.6 g, Fiber, 1.6 g, Fat, 9 g, Cholesterol, 0 mg, Sodium, 2.7 mg] | drumstick-leaves-dry-sabji-south-indian-style-subzi-42054r |
| rcp32882 | Drumstick Pickle, South Indian Pickle | BreakFast | Vegan | [drumsticks, mustard (rai / sarson) oil, mustard seeds ( rai / sarson), chana dal (split bengal gram), whole dry kashmiri red chillies, curry leaves (kadi patta), asafoetida (hing), chilli powder, turmeric powder (haldi), tamarind (imli) pulp, salt, fenugreek (methi) seeds, mustard seeds ( rai / sarson), cumin seeds (jeera)] | 15 mins | 8 mins | [South Indian Pickles, Pickles / Achar, Indian Party, Kadai Veg, Vegan, Indian Vegan Breakfast, Vegan Indian] | 2Makes 2 cups (28 tbsp ) | South Indian | A very different and unusual pickle from the kitchens of South India, the Drumstick Pickle is perfectly spiced and 100% sure to tickle your taste buds. Sautéed drumstick pieces are allowed to marinate in a tangy and spicy base that includes tamarind pulp, asafoetida and a freshly-ground masala powder that lends the pickle strong hints of fenugreek and mustard. As the pickle marinates for a day or two, you will find that the drumstick mingles well with the spices to give you a really exhilarating pickle. If you believe that the right accompaniments make your meal complete, try your hand at other delicious ones like the Quick Carrot and Capsicum Pickle and the Spicy Lemon Pickle . | [Heat the oil in a deep non-stick pan, add the drumstick and sauté on a medium flame for 4 minutes., Drain well and keep aside., In the same oil add the mustard seeds, chana dal, kashmiri chillies and curry leaves, asafoetida and sauté on a medium flame for few seconds., Add the red chilli powder, turmeric powder, tamarind pulp, the prepared powder, and salt mix well and cook on a medium flame for 1 minute., Add the fried drumstick, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Cool completely, store it in an air-tight container and keep in a cool and dry place for 2 days., Serve as required.] | [Energy, 53 cal, Protein, 0.3 g, Carbohydrates, 0.9 g, Fiber, 0.5 g, Fat, 5.4 g, Cholesterol, 0 mg, Sodium, 138.8 mg] | drumstick-pickle-south-indian-pickle-32882r |
| rcp38899 | Drumstick Vegetable Curry | Dinner | Veg | [drumsticks (saijan ki phalli / saragavo), salt, besan (bengal gram flour), oil, mustard seeds ( rai / sarson), cumin seeds (jeera), chopped onions, chopped ginger (adrak), chopped garlic (lehsun), chopped green chillies, grated tomatoes, chilli powder, turmeric powder (haldi), chopped coriander (dhania)] | 10 mins | 25 mins | [South Indian Curries / Sabzis, Sabzis with Gravies, Traditional Indian Sabzis, Indian Party, Kadai Veg, Lunch Sabzi, Dinner Sabzi] | 4Makes 4 servings | South Indian | drumstick vegetable curry | Gujarati style saragva nu shaak | shevga bhaji | with 38 amazing images. drumstick vegetable curry recipe is a delicious and nutritious dish made with drumsticks. Learn how to make drumstick vegetable curry | Gujarati style saragva nu shaak | shevga bhaji | A symphony of Gujarati flavors comes alive in saragva nu shaak, a delightful drumstick curry. This traditional dish features tender drumsticks simmered in a fragrant and flavorful gravy, making it a staple in Gujarati cuisine. shevga bhaji is a delightful Indian dish bursting with color and flavor. Tender moringa pods (drumsticks) are the star ingredient, simmered in a rich tomato-based curry. Besan (gram flour) adds a touch of nuttiness, while aromatic spices and spice powders create a warm and inviting depth. This comforting and nutritious curry pairs perfectly with rice or roti for a satisfying meal. This drumstick vegetable curry features a generous amount of besan (gram flour), which thickens the sauce beautifully. To savor the textural contrast between the crisp vegetables and creamy besan gravy, enjoy it immediately after preparation. pro tips to make drumstick vegetable curry: 1. Instead of lemon juice you can also add tamarind pulp to make this recipe. 2. Peel a thin layer of the outer skin from the drumsticks. This removes any bitterness while allowing the flavors to penetrate. 3. Explore adding other vegetables like potatoes, carrots, or green beans for extra texture and nutrients. Enjoy drumstick vegetable curry | Gujarati style saragva nu shaak | shevga bhaji | with detailed step by step photos. | [To make drumstick vegetable curry, roast the besan on a tava (griddle) for 4 to 5 minutes or till it turns light brown in colour., Cool slightly, add 2 cups of water and mix well till the besan dissolves completely. Keep aside., Boil a vesselful of water along with salt. Add the drumstick pieces and cook on a medium flame for 8 to 10 minutes or till they turn soft. Drain and keep aside., Heat the oil in a kadhai and add the mustard seeds and cumin seeds., When the seeds crackle, add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn translucent., Add the ginger, garlic and green chillies and sauté on a medium flame for another 30 seconds., Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the chilli powder and turmeric powder, mix well and cook on a medium flame for 1 more minute, while stirring occasionally., Add the boiled drumsticks, besan-water mixture and salt, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously., Add the coriander and mix well., Serve the drumstick vegetable curry immediately.] | [Energy, 182 cal, Protein, 6.1 g, Carbohydrates, 19 g, Fiber, 5.3 g, Fat, 9 g, Cholesterol, 0 mg, Sodium, 25.5 mg] | drumstick-vegetable-curry-38899r |
| rcp42438 | Dry Chana Dal Recipe | Lunch | NA | [soaked and cooked chana dal (split bengal gram), oil, chopped onions, ginger-garlic (adrak-lehsun) paste, turmeric powder (haldi), chilli powder, garam masala, chopped green chillies, tomato puree, sugar, dried fenugreek leaves (kasuri methi), chopped coriander (dhania), salt] | 10 mins | 7 mins | [Popular Dals from all over India, Dal for lunch, Indian lentils for lunch] | 3Makes 3 servings | Indian | When we usually think of using chana dal in the menu, we make it into a thick, soupy dal, perked up with different flavours. For a change, try this Dry Chana Dal recipe. It is simply awesome, with a soft and succulent texture and a peppy flavour marked by dominant notes of tomatoes and dried fenugreek leaves together with traditional flavour-givers like onion, ginger, garlic, green chillies etc. Every mouthful is really bubbling with energy. You can serve this tasteful dish hot and fresh with rice or rotis . You can also try other dal recipes like Dal Pinni and Dal Rasam . | [Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes., Add the ginger-garlic paste, turmeric powder, chilli powder, garam masala, green chillies and 2 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the tomato purée and sugar, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the chana dal, dried fenugreek leaves, coriander, salt and 2 tbsp of water, mix gently and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve hot.] | [Energy, 277 cal, Protein, 12.6 g, Carbohydrates, 37.9 g, Fiber, 9.4 g, Fat, 8.4 g, Cholesterol, 0 mg, Sodium, 46.3 mg] | dry-chana-dal-recipe-42438r |
| rcp30972 | Dry Fruit Kesar Kulfi | NA | NA | [saffron (kesar) strands, milk, cornflour, milk, sugar, cardamom (elaichi) powder, chopped dried fruits] | 10 mins | 39 mins | [Mughlai Mithai, Traditional Indian Mithai, Kulfi, Diwali, Mother's Day, Children's Day, Indian Party] | 6Makes 6 kulfis | Indian | No Indian meal is complete without a serving of our own desi ice-cream, the Kulfi! There are innumerable varieties of Kulfi, ranging from spice-tinged ones to fruity flavours too. This Dry Fruit Kulfi is a traditional recipe, in proper Mughlai style, loaded with dry fruits and flavoured with saffron and cardamom. This rich mithai, with a milky and spicy taste punctuated by the crunch of nuts is sure to delight you. The Dry Fruit Kulfi tastes even more awesome when topped with Falooda and Rabdi . | [Combine the saffron and warm milk in a small bowl, mix well and keep aside., Combine the cornflour and 2 tbsp of water in a small bowl, mix well and keep aside., Combine the milk and sugar in a deep non-stick pan, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally., Add the cornflour-water mixture, mix well and cook on a medium flame for 32 minutes, while stirring occasionally while scrapping the sides of the pan., Allow the mixture to cool completely. Once cooled, add the cardamom powder, saffron-milk mixture and dry fruits and mix well., Pour into 6 kulfi moulds and freeze overnight., To unmould, allow the moulds to remain outside the refrigerator for 5 minutes and then unmould by inserting a wooden skewer stick or a fork in the centre of the kulfi and pulling it out., Serve immediately.] | [Energy, 242 cal, Protein, 6.8 g, Carbohydrates, 22.6 g, Fiber, 0.3 g, Fat, 10.5 g, Cholesterol, 22.7 mg, Sodium, 27 mg] | dry-fruit-kesar-kulfi-30972r |
| rcp40860 | Dry Fruit Stuffed Dates | NA | NA | [dates (khajur), chopped mixed nuts, grated low fat mawa (khoya), powdered sugar, cardamom (elaichi) powder, saffron (kesar) strands] | 5 mins | 0 mins | [Maharashtrian Upvas (Fasting), Dry Fruit Flavours, Traditional Indian Mithai, Diwali, Raksha - Bandhan, Mahashivaratri, Ganesh Chaturthi] | 22Makes 22 stuffed dates (22 stuffed date ) | Maharashtrian | An easy but tantalising mithai that will be welcomed by all your guests for its innovative presentation and fabulous taste! To make this Dry Fruit Stuffed Dates, you need really good quality dates that are a little large in size, so they can be stuffed with a lovely mixture of nuts and mava sweetened with sugar and laced with spices. Each and every person is sure to love this sweet, with its aesthetic flavour and nutty crunch. Dry Fruit Stuffed Dates is a perfect homemade mithai to serve for special occasions and make them memorable. Love dry fruits?, then click here for recipes using dry fruits to make a sweet or dessert out of them. Enjoy how to make Dry Fruit Stuffed Dates recipe with detailed step by step photos. | [To make the Dry Fruit Stuffed Dates recipe, divide the stuffing into 22 equal portions., Stuff each date with one portion of the stuffing., Serve immediately or keep refrigerated in an air-tight container and consume within 2 days.] | [Energy, 33 cal, Protein, 1 g, Carbohydrates, 3.8 g, Fiber, 0.4 g, Fat, 1.5 g, Cholesterol, 0 mg, Sodium, 0 mg] | dry-fruit-stuffed-dates-40860r |
| rcp2860 | Dry Garlic Chutney | NA | NA | [chopped garlic (lehsun), coconut oil oil, grated dry coconut (kopra), chilli powder, salt] | 10 mins | 1 mins | [Maharashtrian Chutneys, Maharashtrian Pickles, different kinds of Indian chutney, Mixer, Quick Chutneys] | Makes 0.50 cup (7 tbsp ) | Maharashtrian | dry garlic chutney recipe | sukha lehsun chutney | vada pav chutney | Maharashtrian style dry garlic chutney | with 17 amazing images. dry garlic chutney recipe is a Maharashtrian style dry garlic chutney which is also known as sukha lehsun chutney. Ingredients for this Maharashtrian dry garlic chutney are easily available and consists of garlic, coconut oil, coconut and chilli powder. Dry garlic chutney is a famous condiment from Maharashtra, it is also known as Lahsun khobra chutney. It is a 4 ingredient recipe and is prepared in a jiffy! Usually this chutney is sprinkled between vada pav, but people also enjoy have it along pakoras and samosa. A powerful combination of pungent garlic and nutty dried coconut, perked up with a generous dose of chilli powder, the dry garlic chutney is a flavourful albeit strong value-add to many snacks and chaats. One cannot imagine Vada Pav without sukha lehsun chutney. For a change, you could try sprinkling some dry garlic chutney on an open sandwich too or use on pakoras and samosa. Dry garlic chutney is the magic ingredient that makes the Mumbai vada pav even special and tastier. I also prefer having it along my meal. This chutney is super hot and tasty! I would advice you to have only a little at a time. I had about a tablespoon of this chutney and my mouth was on fire! One very popular Maharashtrian combination is Maharashtrian bhakri with sukha lehsun chutney. Also do try other variations of garlic chutney like Fresh Coconut Garlic Chutney, Green Garlic Chutney, Coriander Green Garlic Chutney, Chilli Garlic Chutney, Garlic- Flaxseed Chutney, Carrot Garlic Chutney and Garlic Tomato Chutney. Enjoy dry garlic chutney recipe | sukha lehsun chutney | vada pav chutney | Maharashtrian style dry garlic chutney | with detailed step by step photos and video below. | [To make dry garlic chutney, heat the oil in a small broad non-stick pan, add the garlic and sauté on a medium flame for 1 minute., Switch off the flame, add the coconut and mix well., Transfer the mixture into a plate and allow it to cool completely., Once cooled, blend in a mixer along with the chilli powder and salt till smooth., Store the dry garlic chutney in an air-tight container and refrigerate. Use as required.] | [Energy, 28 cal, Protein, 0.4 g, Carbohydrates, 1.1 g, Fiber, 0.3 g, Fat, 2.5 g, Cholesterol, 0 mg, Sodium, 0.3 mg] | dry-garlic-chutney-2860r |
| rcp41314 | Dry Karela Sabzi, Bitter Gourd Sabzi | Dinner | NA | [bitter gourd (karela) halves, salt, oil, chopped onions, chopped tomatoes, thick curds (dahi), grated jaggery (gur), green chilli paste, garlic (lehsun) paste, ginger (adrak) paste, chilli powder, turmeric powder (haldi)] | 15 mins | 16 mins | [Punjabi Sabzis, Indian Tiffin Box, Lunch box, Dabba, Sukhi Sabzis, Traditional Indian Sabzis, Non-stick Pan, Lunch Sabzi, Dinner Sabzi] | 3Makes 3 servings | Punjabi | dry karela sabzi recipe | Indian karele ki sabzi | sukha karela sabzi | bitter gourd sabzi | with 26 amazing images. dry karela sabzi recipe | Indian karele ki sabzi | sukha karela sabzi | bitter gourd sabzi is perfect for an everyday fare as well as suits and Indian party menu too. Learn how to make Indian karele ki sabzi. An exciting mixture of sweetness, tanginess and spiciness makes this Indian karele ki sabzi a fabulous treat for your palate. What makes this sabzi so enjoyable is the perfect way in which the bitter gourd is prepared – right from marinating in salt, to washing it with water after cooking it on a tava. This gives it a very nice mouth-feel and also removes the bitterness to a great extent. Once the bitter gourd is ready, the sukha karela sabzi is cooked with a range of taste-enhancing ingredients such as onions, tomatoes, spicy pastes and curds, which lend it an awesome aroma and irresistible taste. If you are one who loves karelas then you must also try our other recipes like the Masala Karela and the Crispy Karela. Serve the bitter gourd sabzi with roti or paratha. Believe it or not, you won't need any other accompaniment to square up your meal. Tips for dry karela sabzi. 1. Marinating the karela slices in salt is necessary to remove the bitterness of the karela. 2. Since the karela is marinated in salt, we have not added more salt later while cooking it, but if you would like a little more salt, feel free to add it. 3. While cooking the karela slices on the tava, ensure to toss occasionally so the slices do not stick to the tava and get burnt. Enjoy dry karela sabzi recipe | Indian karele ki sabzi | sukha karela sabzi | bitter gourd sabzi | with step by step photos. | [To make dry karela sabzi, scoop the bitter gourd halves using a spoon or your fingers., Slice them thinly, put them in a bowl, add a little salt and toss well. Keep aside for 30 minutes., Squeeze out all the excess water and discard the water., Heat a non-stick tava (griddle) , place the squeezed karela on it, mix gently and cook on a medium flame for 8 minutes, while tossing occasionally. Keep aside., Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes., Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the curds, jaggery, mix well and cook on a slow flame for 1 minute, while stirring continuously., Add the green chilli paste, garlic paste, ginger paste, chilli powder and turmeric powder, mix well and cook on a medium flame for 30 seconds., Add the karela slices, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally., Serve the dry karela sabzi hot.] | [Energy, 167 cal, Protein, 2.9 g, Carbohydrates, 20.7 g, Fiber, 6.2 g, Fat, 8 g, Cholesterol, 0.8 mg, Sodium, 8.4 mg] | dry-karela-sabzi-bitter-gourd-sabzi-41314r |
| rcp33384 | Dry Mango Powder, Amchur Powder | NA | NA | [raw mangoes] | 1 mins | 0 mins | [Mixer] | 7Makes 7 tablespoons | NA | dry mango powder recipe | amchur powder recipe | how to make dry mango powder at home | homemade amchur powder | with 10 images. dry mango powder is made from raw mangoes. Learn how to make homemade amchur powder. Anybody who has tried their hand at making North Indian dishes will be familiar with dry mango powder recipe ! amchur powder or dry mango powder is a very commonly used ingredient, which adds a peppy tang to dishes ranging from snacks and chaats to parathas and subzis. Here we show you how to make fresh, homemade amchur powder that tastes perfect. Keep a bottle of dry mango powder in your spice rack at room temperature and use it to add zing to your culinary creations! Some of the popular recipes that use dry mango powder are Aloo Chaat and Aloo Tuk. Enjoy dry mango powder recipe | amchur powder recipe | how to make dry mango powder at home | homemade amchur powder | with step by step photos. | [To make raw mango powder wash and pat dry the mangoes and peel it using a peeler., Using the same peeler, peel the mangoes into thin strips or chips., Spread the mangoes in a large steel plate, cover it well with a dry muslin cloth and keep it in the sun to dry for 4 to 5 hours., Next day, remove the muslin cloth, toss it and cover it again with a muslin cloth, and keep it in the sun to dry for 4 to 5 hours., Third day, remove the muslin cloth, toss it again, it must have shirnked by this time and also partially dried, cover it again with a muslin cloth and keep it to dry in the sun approx. 5 hours., Repeat step 5 to dry it for 1 more day or till the mango slices turn crisp., Blend it in a mixer till smooth., Store raw mango powder it in an air-tight container and use as required.] | [Energy, 67 cal, Protein, 0.5 g, Carbohydrates, 17.5 g, Fiber, 1.9 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 2.1 mg] | dry-mango-powder-amchur-powder-33384r |
| rcp7534 | Dry Masala Chana Dal, Jain Cucumber Chana Dal Sabzi | NA | NA | [cucumber cubes, chana dal (split bengal gram), cumin seeds (jeera), green chilli paste, turmeric powder (haldi), chilli powder, oil, salt] | 10 mins | 10 mins | [Jain Subzi / Gravies, Jain Paryushan, Semi-Dry Sabzis, Traditional Indian Sabzis, Jain Subzis, Indian Party, Non-stick Pan] | 3Makes 3 servings | Jain | dry masala chana dal recipe | Jain cucumber chana dal sabzi | chana dal fry | dry chana dal sabji | with 24 amazing images. dry masala chana dal recipe | Jain cucumber chana dal sabzi | chana dal fry | dry chana dal sabji is an Indian accompaniment without the use of onions and garlic. Learn how to make Jain cucumber chana dal sabzi. To make dry masala chana dal, wash and soak the chana dal in enough water in a deep bowl for 1 hour. Drain and keep aside. Heat the oil in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds. Add the soaked chana dal, green chilli paste, turmeric powder, chilli powder and ¼ cup water, mix well and cover and cook on a medium flame for 6 minutes, while stirring occasionally. Add the cucumber, salt and more ¼ cup water, mix well and cover and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot. You might have tried preparing chana dal and cucumber in the form of gravies, but this unique dry masala chana dal made with the same combo is unbelievably tasty and sure to delight you with its crispy texture. Cooked simply with minimal spices, this Jain cucumber chana dal sabzi is nevertheless very tasty, mainly because of the texture of the chana dal, which is cooked to a stage where it is soft but still retains a bit of its crunch. This complements the juicy softness of cucumber well. A meal of dry chana dal sabji, chapati, Gujarati dal and steamed rice can warm your heart and make you comfortable after a long and busy day or on a weekend lunch. On special occasions, you can complete this meal with hari mirch ka achar and finally square it up with a glass of masala chaas. Tips for dry masala chana dal. 1. Remember to use hot water for soaking chana dal. 2. To cook chana dal, add water gradually as mentioned in the recipe. This is to prevent the chana dal from turning mushy. 3. The chana dal has to be perfectly cooked and each grain of dal should be separate after cooking. Enjoy dry masala chana dal recipe | Jain cucumber chana dal sabzi | chana dal fry | dry chana dal sabji | with step by step photos. | [To make dry masala chana dal, wash and soak the chana dal in enough hot water in a deep bowl for 1 hour. Drain and keep aside., Heat the oil in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds., Add the soaked chana dal, green chilli paste, turmeric powder, chilli powder and ¼ cup water, mix well and cover and cook on a medium flame for 6 minutes, while stirring occasionally., Add the cucumber, salt and more ¼ cup water, mix well and cover and cook on a medium flame for 3 minutes, while stirring occasionally., Serve the dry masala chana dal hot.] | [Energy, 234 cal, Protein, 10.5 g, Carbohydrates, 30.4 g, Fiber, 8.2 g, Fat, 7.8 g, Cholesterol, 0 mg, Sodium, 38.7 mg] | dry-masala-chana-dal-jain-cucumber-chana-dal-sabzi-7534r |
| rcp33383 | Dry Masala Powder for Mumbai Roadside Chaat, Bhel Puri | NA | NA | [cumin seeds (jeera), black peppercorns (kalimirch), cloves (laung / lavang), salt, black salt (sanchal)] | 2 mins | 0 mins | [Mumbai Street Food, Chaat, Mixer] | Makes 0.25 cup | NA | dry masala powder for Mumbai roadside chaat recipe | bhel puri masala powder | homemade masala powder for Indian chaat | dry masala for bhel, sev puri | with 8 amazing images. dry masala powder for Mumbai roadside chaat recipe | bhel puri masala powder | homemade masala powder for Indian chaat | dry masala for bhel, sev puri is used as a flavour enhancer in many chaat recipes. Learn how to make bhel puri masala powder. To make dry masala powder for Mumbai roadside chaat, combine all the ingredients in a blender and blend to a fine powder. Use as required or store it in an air-tight bottle. All of us know what goes into Mumbai’s famous roadside Bhel and other chaats, don’t we? Of course, murmura, sev, papdi, chaat masala, chutneys, crunchy onions, juicy tomatoes, etc. But do you know of the invisible ingredient, which gives it a unique and magical taste? It is the bhel puri masala powder. The homemade masala powder for Indian chaat is a perfect blend of spices, which gives a tongue-tickling flavour and enticing aroma to the bhel and other chaats. The black salt makes the masala powder quite chatpata and leaves a lingering taste on your taste buds. Make a batch of this dry masala powder for Mumbai roadside chaat and store it in an airtight container for a month, to whip up authentic roadside chaat whenever you are tempted to! You can also try other recipes like Chaat-Masala or Geela Bhel. Tips for dry masala powder for Mumbai roadside chaat. 1. Ensure that the cumin seeds are well roasted, else they will lend a very raw taste to the masala powder. You might think that the proportion of cumin seeds is more than the other ingredients, but that’s necessary to balance the taste. 2. While the salt is usually added as per taste, for this recipe we recommend adding the mentioned amount of ½ tbsp, so as to get the perfect flavour of each ingredient. 3. Prefer to use a small mixer jar so the masala powder blends well. We need a fine powder. 4. Store it in an air-tight container. It stays fresh for 2 to 3 weeks when stored at room temperature and up to 2-3 months when stored refrigerated. Enjoy dry masala powder for Mumbai roadside chaat recipe | bhel puri masala powder | homemade masala powder for Indian chaat | dry masala for bhel, sev puri | with step by step photos. | [Combine all the ingredients in a blender and blend to a fine powder., Use the dry masala powder for mumbai roadside chaat as required or store it in an air-tight bottle.] | [Not Given] | dry-masala-powder-for-mumbai-roadside-chaat-bhel-puri-33383r |
| rcp38639 | Dry Pasta Jar Snack, Gluten Free Recipe | Snacks | NA | [oil, salt, gluten free pasta, dried mixed herbs, freshly ground black pepper (kalimirch), oil] | 5 mins | 20 mins | [Deep-fried Indian Starters, School Time Snacks, Indian Jar Snacks, Deep Fry, Non-stick Pan, Kids Jar Snacks, Kids After School] | 1Makes 1 cup approx. (14 tbsp ) | Indian | Children will relish this crunchy treat made by half-boiling gluten free pasta and then deep-frying it before tossing with fragrant mixed herbs or any other seasoning. Experiment with different pasta shapes and colours, taking care not to over-boil the pasta to prevent breakage while frying. Herbed Sticks , Caramel Popcorn and Cheese Straws are other jar snacks that kids will enjoy. | [Boil a vesselful of water in a broad non-stick pan, add the oil, salt and pasta in it and cook on a medium flame for 10 to 12 minutes or till the pasta is 50% cooked, while stirring twice in between to avoid the pasta from sticking to the pan. Drain and keep aside for 10 minutes., Meanwhile, combine the mixed herbs, pepper powder and a little salt in a small bowl and mix well. Keep aside., Heat the oil in a broad non-stick kadhai and deep-fry the pasta, a few at a time, till they are crisp and brown in colour from all the sides., Drain on an absorbent paper, sprinkle the herb-pepper masala on it and toss well., Cool completely and store in an air-tight container.] | [Energy, 55 cal, Protein, 0.4 g, Carbohydrates, 4.3 g, Fiber, 0.1 g, Fat, 4 g, Cholesterol, 0 mg, Sodium, 0 mg] | dry-pasta-jar-snack-gluten-free-recipe-38639r |
| rcp39678 | Dudhi and Chana Dal Sabzi | NA | Veg | [bottle gourd (doodhi / lauki) cubes, chana dal (split bengal gram), oil, black cardamom (badi elaichi), star anise (chakri phool), cinnamon (dalchini), cumin seeds (jeera), chopped onions, ginger-garlic (adrak-lehsun) paste, green chilli paste, chopped tomatoes, turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, garam masala, salt, fenugreek (methi) leaves, chopped coriander (dhania)] | 10 mins | 20 mins | [Gujarati Shaak Sabzi, Sabzis with Gravies, Traditional Indian Sabzis, Indian Curry recipes, North Indian, South Indian, Gluten Free Veg Indian, Diabetic Sabzis, Gluten Free Kids] | 4Makes 4 servings | Gujarati | dudhi and chana dal sabzi | lauki chana dal sabzi | bottle gourd chana dal curry | with 22 amazing images. Everyday fare, the dudhi and chana dal sabzi is a wealth of good health. Rich in protein and folic acid, thanks to chana dal and doodhi, this doodhi and chana dal sabzi can be prepared easily and quickly provided you have soaked the dal earlier. The best part is that this no-fuss, no-sweat lauki chana dal sabzi is made with ingredients that you are sure to have at home, doodhi, chana dal, tomatoes and Indian spices. To make Dudhi Chana Dal Sabzi, take a pressure cooker add the bottle gourd into it, also called as doodhi. Do not cut this in advance and keep as it will become darker in colour. Cut right before you start cooking or you can immerese it in a bowl of water to prevent it from coming in contact with the atmospheric gases. Check out our collection of recipes for Healthy Subzis, it has a variety of recipes, ranging from dry subzis to subzis with gravy made with different healthy ingredients like leafy vegetables, sprouts, soya etc. Enjoy how to make dudhi and chana dal sabzi | lauki chana dal sabzi | bottle gourd chana dal curry| with detailed step by step photos below. | [To make dudhi and chana dal sabzi, heat oil in a pressure cooker, add black cardamom, star anise, cinnamon, cumin seeds and onions., Sauté on a medium flame for 2 to 3 minutes. Add ginger garlic and green chilli paste and sauté for a few seconds., Add the tomatoes and sauté for 2 to 3 minutes. Add turmeric powder, chilli powder, coriander cumin seed powder and ¼ cup water., Mix well and cook on medium flame for 2 minutes, while stirring occasionally., Add the chana dal, bottle gourd, salt and 1 cup water. Mix well and pressure cook on a medium flame for 2 whistles., Allow the steam to escape and then open the lid. Add kasuri methi and coriander and mix well., Serve dudhi and chana dal sabzi hot with roti or rice.] | [Energy, 117 cal, Protein, 5.5 g, Carbohydrates, 17.5 g, Fiber, 5.6 g, Fat, 2.8 g, Cholesterol, 0 mg, Sodium, 22.1 mg] | dudhi-and-chana-dal-sabzi-39678r |
| rcp2114 | Dudhi Soup, Lauki Soup | NA | NA | [chopped bottle gourd (doodhi / lauki), chopped mixed vegetables, freshly ground black pepper (kalimirch), salt, lemon juice, chopped coriander (dhania)] | 10 mins | 16 mins | [Chunky Indian Soups, Western Party, Pressure Cooker, Non-stick Pan, Diabetes and High Blood Pressure Recipes, Diet, Diabetes and Healthy Heart, Diabetes and Kidney friendly] | 6Makes 6 servings | Indian | dudhi soup recipe | Indian style bottle gourd soup | lauki soup | creamy doodhi soup | with 20 amazing images. This Indian style bottle gourd soup will soothe your soul with its aesthetic flavour and soothing consistency. Learn how to make dudhi soup recipe | Indian style bottle gourd soup | lauki soup | creamy doodhi soup | Doodhi or bottle gourd is one of the healthiest vegetables that is locally available. It has high fiber and water content that makes this lauki soup an ideal option for weight management, digestion and detoxifying your body. Making a healthy and comforting lauki soup with doodhi and a medley of other vegetables is one of the simplest ways to enjoy good health. Doodhi has a low Glycemic index and hence one of the best vegetable options for those with high blood sugar levels. healthy lauki soup is good for those with diabetes, blood pressure, heart issues, weight loss and more importantly for everyone who wants to live a healthy lifestyle. pro tips to make dudhi soup: 1. Do not add extra water if you like to have thick soup. 2. You can add any other vegetables of your choice in the soup. 3.Do not overcook the soup to maintain the crunch of the vegetables Enjoy dudhi soup recipe | Indian style bottle gourd soup | lauki soup | creamy doodhi soup | with detailed step by step photos. | [To make dudhi soup, combine chopped bottle gourd along with 1 cup water in a pressure cooker and pressure cook on a medium flame for 2 whistles., Allow the steam to escape and then open the lid, cool the mixture and blend till smooth. Do not strain it., Transfer the mixture to a broad pan and add the vegetables along with 1 cup water and pepper powder., Mix well and cook on a medium flame for 3 to 4 minutes or until the vegetables are completely cooked, while stirring occasionally., Remove from the flame, just before serving, pour equal quantities of the soup into 4 individual bowls., Add some salt and lemon juice and mix well., Serve dudhi soup immediately garnished with coriander.] | [Energy, 14 cal, Protein, 0.5 g, Carbohydrates, 2.7 g, Fiber, 1.5 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 68.1 mg] | dudhi-soup-lauki-soup-2114r |
| rcp2993 | Easy Cheesy Vegetable Pasta | Dinner | Veg | [pasta, onion, sliced, chopped celery, capsicum, sliced, boiled mixed vegetables, milk, cheese slices grated processed cheese), dried mixed herbs, butter, salt black pepper powder] | 10 mins. | 10 mins. | [Healthy Indian Recipes, Italian Veg Pasta, Dinner, Easy Indian Veg, Comfort Foods, Italian Party, Pregnancy] | 4Serves 4. | Indian | This pasta dish is satisfying because of its high carbohydrate content which is beneficial for you especially during your first trimester and also while you are lactating. The milk and cheese are good sources of protein and calcium while the other ingredients supplement this recipe with iron, folic acid, fibre and vitamin C. | [Heat the butter in a pan and sauté the onion, celery and capsicum for 2 minutes., Add the milk and cheese slices and bring to a boil., Add the vegetables, mixed herbs, salt and pepper and mix well., Toss the cooked pasta in the sauce and bring to a boil., Serve hot with toast or garlic bread.] | [Energy, 267 cal, Protein, 11.2 g, Carbohydrates, 37.2 g, Fiber, 2.6 g, Fat, 6.9 g, Cholesterol, 22.9 mg, Sodium, 211.2 mg] | easy-cheesy-vegetable-pasta-2993r |
| rcp1898 | Easy Chocolate Mousse | NA | NA | [dark chocolate, milk, powdered sugar, beaten whipped cream, coloured vermicelli] | 10 mins | 1 mins | [Mousse, Chocolate Dessert, Children's Day, Indian Birthday Party, Sweet Recipes for Kids, Kids After School, Birthday Party Easy] | 4Makes 4 servings (4serving ) | Indian | Dark chocolate and whipped cream are opposites in all respects, but they always team up so wonderfully to create unforgettable desserts such as this Easy Chocolate Mousse. As the name suggests, this mousse can be prepared within minutes and quite easily too. Kids will love the creamy chocolate topped with coloured vermicelli – every mouthful will be a pleasure. | [Combine the chocolate and milk in a microwave safe bowl and microwave on high for 1 minute., Remove from the microwave, mix gently till the chocolate is smooth., Add the sugar and whipped cream and fold gently., Pour into a bowl and refrigerate for 3 to 4 hours or till set., Serve chilled garnished with vermicelli.] | [Energy, 764 cal, Protein, 9.4 g, Carbohydrates, 60.6 g, Fiber, 0 g, Fat, 65.9 g, Cholesterol, 1.2 mg, Sodium, 38.7 mg] | easy-chocolate-mousse-1898r |
| rcp42628 | Edible Cookie Dough, Gems Cookie Dough | NA | NA | [demerara sugar, plain flour (maida), vanilla essence, soft butter, salt, milk, gems] | 5 mins | 2 mins | [Cookies, Eggless Cookies, Basic Indian Dessert Recipes, No Bake Desserts, Christmas, Children's Day, High Tea Party, Mixer] | 1Makes 0.75 cups | Indian | edible cookie dough recipe | gems cookie dough | Indian style eggless cookie dough | with 16 amazing images. edible cookie dough recipe | gems cookie dough | Indian style eggless cookie dough is sweet to taste and easy to make with few ingredients. Learn how to make gems cookie dough. To make edible cookie dough, blend the demerara sugar in a mixer to a fine powder. Keep aside. Put the plain flour in a deep non-stick pan and dry roasts on a medium flame for 2 minutes. Keep aside. Combine the demerara sugar, vanilla essence, butter and salt in a deep bowl and mix well with a spoon for 3 minutes or till the mixture turns smooth and no lumps remain. Add the milk and dry roasted plain flour and mix very well to form a crumbly dough without using any water. Add the gems and mix well. Serve immediately. Addictively tasty and attractively crumbly, this Gems-studded cookie dough is something worth digging into. Gems cookie dough can be relished as such, or used as a base for desserts like cheesecake. It is quite easy to make, eggless, and with minimal ingredients. You can make different variants of the same Indian style eggless cookie dough by using chocolate chips, Oreo biscuits or peanut butter instead of Gems. Try your hand at making other recipes like Cornflake Cookies or Eggless Chocolate Chip Cookies. Tips for edible cookie dough. 1. For a richer taste, you can replace Demerara sugar with brown sugar. 2. Cookie dough must not be smooth but crumbly, which is what makes it so awesome to munch on! Enjoy edible cookie dough recipe | gems cookie dough | Indian style eggless cookie dough | with step by step photos. | [To make edible cookie dough, blend the demerara sugar in a mixer to a fine powder. Keep aside., Put the plain flour in a deep non-stick pan and dry roasts on a medium flame for 2 minutes. Keep aside., Combine the demerara sugar, vanilla essence, butter and salt in a deep bowl and mix well with a spoon for 3 minutes or till the mixture turns smooth and no lumps remain., Add the milk and dry roasted plain flour and mix very well to form a crumbly dough without using any water., Add the gems and mix well., Serve immediately.] | [Energy, 595 cal, Protein, 6.4 g, Carbohydrates, 63 g, Fiber, 0.2 g, Fat, 35 g, Cholesterol, 106.3 mg, Sodium, 741.1 mg] | edible-cookie-dough-gems-cookie-dough-42628r |
| rcp42316 | Eggless Gingerbread Cookies | Snacks | NA | [plain flour (maida), soft butter, brown sugar, honey, baking powder, baking soda, dried ginger (adrak), cinnamon (dalchini) powder, cloves (laung / lavang) powder, nutmeg (jaiphal) powder, plain flour (maida), icing sugar, water] | 10 mins | 0 mins | [Italian Desserts, Sweet Snacks, Baked Snacks, School Time Snacks, Indian Jar Snacks, Evening Tea Snacks, Cookies, Eggless Cookies] | 26Makes 26 cookies | Indian | eggless gingerbread cookies recipe | gingerbread man | classic tasty gingerbread cookies | eggless Indian gingerbread cookies | with 22 amazing images. eggless gingerbread cookies is a classic easy Christmas recipe which is made eggless for the millions of Indian vegetarians. Learn how to make eggless Indian gingerbread cookies. To make eggless gingerbread cookies, combine the butter, brown sugar and honey in a deep bowl and mix well using a whisk for 1 to 2 minutes. Add the baking powder, baking soda, dried ginger powder, cinnamon powder, cloves powder and nutmeg powder and mix well using a whisk. Add the plain flour, mix well and knead it into a dough. Do not add any water. Cover it with a lid and refrigerate it for 30 minutes. Place the dough on a flat, dry surface dusted with plain flour and roll into a 200 mm. (8") diameter circle. Cut it using a cookie cutter, in desired shape. Keep doing till the dough is over and you get 26 cookies in total. Place 13 cookies on a baking tray and bake it in a pre-heated oven at 180°C (360°F) for 12 minutes. Cool completely. Keep aside. Then make the icing and decorate the gingerbread cookies. Gingerbread cookies, which remind children of the “Gingerbread Man” they have read in their fairy tales books, is a must-bake recipe for Christmas. With the zesty flavour of ginger and spices, these cookies are just right for the winter season. They leave a warm flavour lingering on your palate, and a comforting warmth in your heart too! You can make the cookies in any shape you desire, but to match the original classic tasty gingerbread cookies, cut them in the shape of small gingerbread men (you get readymade cookie cutters in this shape), and let your kids make the icing in the form of eyes, nose, collar and buttons on the figure after the cookies are baked! Lots of good fun and a memorable flavour make the eggless gingerbread cookie an all-time favourite across the world. This eggless version has the perfect texture and colour though devoid of eggs and the use of perfect proportions of spice powders. It isn’t very difficult to create this magic for a Christmas eve! Tips for eggless gingerbread cookies. 1. Remember you do not have to add water to knead the mixture into a dough. 2. Use baking powder from a packet which is unopened or recently opened for best cookies. 3. Since the baking time may vary from oven to oven, we suggest that you cook for 10 minutes and check them once. Enjoy eggless gingerbread cookies recipe | gingerbread man | classic tasty gingerbread cookies | eggless Indian gingerbread cookies | with step by step photos and video below. | [Combine the butter, brown sugar and honey in a deep bowl and mix well using a whisk for 1 to 2 minutes., Add the baking powder, baking soda, dried ginger powder, cinnamon powder, cloves powder and nutmeg powder and mix well using a whisk., Add the plain flour, mix well and knead it into a dough. Do not add any water., Cover it with a lid and refrigerate it for 30 minutes., Place the dough on a flat, dry surface dusted with plain flour and roll into a 200 mm. (8") diameter circle., Cut it using a cookie cutter, in desired shape., Keep doing till the dough is over and you get 26 cookies in total., Place 13 cookies on a baking tray and bake it in a pre-heated oven at 180°c (360° f) for 12 minutes., Repeat step 8 to bake one more batch. Cool the eggless gingerbread cookies completely. Keep aside., Combine the sugar and water in a small bowl and mix well., Pour it in a small piping bag., Place all the eggless gingerbread cookies, on a clean dry surface and decorate it using the icing as desired., Allow it to dry for 10 minutes., Serve the eggless gingerbread cookies immediately or store it in an airtight container.] | [Energy, 42 cal, Protein, 0.6 g, Carbohydrates, 7.3 g, Fiber, 0 g, Fat, 1.3 g, Cholesterol, 4 mg, Sodium, 13.9 mg] | eggless--gingerbread-cookies-42316r |
| rcp41279 | Eggless Apple Cake | NA | NA | [plain flour (maida), baking powder, castor sugar, soft butter, instant dry yeast, vanilla essence, cardamom (elaichi) powder, milk, apples , cut into medium slices, castor sugar, whipped cream vanilla ice-cream] | 15 mins | 0 mins | [Cakes, Indian style Eggless Cakes, Desserts for Entertaining, High Tea Party, Western Party, Oven, Foods to cook in October] | 6Makes 6 servings | Indian | The best thing about using apple in any dessert is that it appeals to everybody. It has a soft texture, pleasing aroma and mild taste, which everybody will enjoy. The Apple Cake is one such creation that focuses on apples. Slices of apple are arranged like a beautiful rose, atop a base of plain flour dough, flavoured gently with vanilla and cardamom. A sprinkling of castor sugar over the apple slices before baking softens the fruit and gives you a nice, icy mouth-feel. The Apple Cake is best enjoyed warm, with whipped cream or vanilla ice-cream. Try other fruity delights like the Apple Pie and Crunchy Pineapple Cake . | [Combine the plain flour and baking powder in a deep bowl, make a well in the centre, and add the 1 tsp of castor sugar, yeast and 5 to 7 tsp of milk in the depression., Mix all the ingredients in the depression. Keep aside for 5 minutes., Add the remaining sugar, butter, vanilla essence and cardamom powder, mix well and knead into a soft dough using approx. ¼ cup milk. Cover with a lid or damp muslin cloth and keep aside for 10 minutes., Dust the hands with little plain flour and knead again to make it smooth., Place the dough into a 175 mm. × 175 mm. (7” ×7”) diameter baking dish and spread the dough evenly by patting it using your fingers., Closely arrange the apple slices starting from the edges towards the centre to form a rose design., Sprinkle castor sugar evenly over it and keep aside for 10 minutes., Bake in a pre-heated oven at 180°c (360°f) for 25 minutes., Serve warm with whipped cream or vanilla ice cream.] | [Energy, 176 cal, Protein, 2.7 g, Carbohydrates, 25.1 g, Fiber, 0.5 g, Fat, 6.9 g, Cholesterol, 19.9 mg, Sodium, 65.9 mg] | eggless-apple-cake-41279r |
| rcp36855 | Eggless Apple Honey Pancake, Indian Style | BreakFast | NA | [grated apples, honey, self rising flour, melted butter, condensed milk, castor sugar, fruit salt, melted butter, honey] | 10 mins | 8 mins | [French Desserts, American Ice - Creams & Deserts, Breakfast Chillas, Indian Pancakes, Fruit Based Indian Desserts, Indian Sweet Pancakes / Crepes, Christmas, Mother's Day] | 8Makes 8 pancakes | Indian | apple honey pancake recipe | Indian style honey apple pancakes | quick pancake recipe | eggless sweet apple cinnamon pancakes | eggless apple honey pancake is a no-fuss dessert perfect for kids and adults alike. Learn how to make honey apple pancakes. To make apple honey pancake, combine the apple, honey, self rising flour, melted butter, condensed milk, castor sugar and 2½ tbsp of water in a deep bowl and mix well to make a smooth batter making sure that no lumps remain. Add the fruit salt and sprinkle 1 tbsp of water over it. When the bubbles form, mix gently. Grease a non-stick mini uttapa pan using a little butter. Pour approximately 1½ tbsp of batter in each uttapa mould and spread it lightly. Cook, using a little butter, till they turn crisp and golden brown from both the sides. Repeat steps 3 to 5 to make more mini pancakes. Serve immediately drizzled with honey. Here is a dessert that can double up as a breakfast too! These Indian style honey apple pancakes can be made with minimal ingredients and are sure to liven up your morning meal. The use of butter for cooking adds a pleasant and more acceptable taste to this quick pancake recipe. Remember to serve them immediately to enjoy its gratifying aroma and taste. Semi-sweet yet rich with the fruity goodness of apples and the seductive aroma of honey in eggless sweet apple cinnamon pancakes is truly irresistible. To make it sweeter, you can drizzle some more honey or scoop out some ice-cream atop if serving as a dessert. Tips for apple honey pancake. 1. Use self raising flour to make these pancakes as it is little baking powder and salt already added to it. If you can’t find it, add 3/4 tsp of baking powder and 1/8 tsp of salt to ½ cup of maida and use half of it for this recipe. 2. Grate the apple just before making the batter and pancakes, else they will turn brown due to oxidation. 3. You can grate the apples unpeeled if you wish to. Enjoy apple honey pancake recipe | Indian style honey apple pancakes | quick pancake recipe | eggless sweet apple cinnamon pancakes. | [To make eggless apple honey pancake, combine the apple, honey, self rising flour, melted butter, condensed milk, castor sugar and 2½ tbsp of water in a deep bowl and mix well to make a smooth batter making sure that no lumps remain., Add the fruit salt and sprinkle 1 tbsp of water over it. When the bubbles form, mix gently., Grease a non-stick mini uttapa pan using a little butter., Pour approximately 1½ tbsp of batter in each uttapa mould and spread it lightly., Cook, using a little butter, till they turn crisp and golden brown from both the sides., Repeat steps 3 to 5 to make more mini pancakes., Serve the eggless apple honey pancake immediately drizzled with honey.] | [Energy, 49 cal, Protein, 0.8 g, Carbohydrates, 7.9 g, Fiber, 0.2 g, Fat, 1.6 g, Cholesterol, 3.4 mg, Sodium, 19.9 mg] | eggless-apple-honey-pancake-indian-style-36855r |
| rcp2604 | Eggless Banana Muffins | Snacks | NA | [mashed banana, plain flour (maida), powdered sugar, oil, vanilla extract, cinnamon (dalchini) powder, nutmeg (jaiphal) powder, milk, baking powder, baking soda] | 10 mins | 0 mins | [American Breakfast, American Ice - Creams & Deserts, Breakfast Muffins, Teacakes, Evening Tea Snacks, Baked, Raksha - Bandhan, Christmas] | 12Makes 12 muffins | American | eggless banana muffins recipe | banana cinnamon muffins | basic banana muffins | with 19 amazing images. Moist and flavorful, pillowy soft, airy, and lightly spiced with cinnamon these banana cinnamon muffins make for the perfect breakfast or snack. Learn how to make eggless banana muffins recipe | banana cinnamon muffins | basic banana muffins | These basic banana muffins are soft, buttery, and spiced with cinnamon and nutmeg. You just need ripe bananas and a few basic kitchen ingredients to get started. These banana muffins are a quick and eggless muffin recipe baked to perfection in just 15 minutes, enjoy these delicious eggless banana muffin with breakfast or as a midday snack. These basic banana muffins are made in minutes and are a great way to use up overripe bananas. You’ll love these fluffy muffins so much that you’ll have the recipe on repeat. Tips to make banana muffins: 1. Instead of oil you can use melted butter. 2. Nutmeg and cinnamon powder gives nice taste and aroma to the muffins. 3. Use ripped bananas for the best banana muffins. 4. If you wish you can add walnuts or chocolate chips on top of the muffins then bake. Enjoy eggless banana muffins recipe | banana cinnamon muffins | basic banana muffins | with detailed step by step photos. | [To make banana muffins, in a deep bowl, add mashed bananas, oil, sugar, vanilla extract, milk, cinnamon powder and nutmeg powder. Whisk well., Sieve plain flour, baking powder and baking soda. Mix well to form a dropping consistency batter., Pour equal quantities of batter in a lined muffin tray. Tap it twice to remove the air bubbles., Bake in a pre-heated oven at 180°c (360°f) for 15 minutes or until done., Remove and cool slightly. Serve the banana muffins warm.] | [Energy, 166 cal, Protein, 1.4 g, Carbohydrates, 17 g, Fiber, 0.3 g, Fat, 10.2 g, Cholesterol, 24 mg, Sodium, 168.4 mg] | eggless-banana-muffins-2604r |
| rcp41021 | Eggless Biscuit Cake, No Bake Biscuit Cake | NA | NA | [marie biscuit, chopped mixed nuts, butter, unsweetened cocoa powder, sugar, fresh cream, chopped dark chocolate] | 10 mins | 8 mins | [Cakes, No Bake Desserts, Indian style Eggless Cakes, Raksha - Bandhan, Christmas, Teachers Day, Children's Day] | 1Makes 1 cake (8cake ) | Indian | eggless biscuit cake recipe | Indian chocolate biscuit cake | no bake biscuit cake | with 20 amazing images. eggless biscuit cake recipe | Indian chocolate biscuit cake | no bake biscuit cake is a quick cake recipe without the use of sponge cake. Learn how to make Indian chocolate biscuit cake. To make eggless biscuit cake, take marie biscuits and break them into big pieces using your hands and put in a deep bowl. Add the roasted nuts and keep aside. In a saucepan, add the butter, cocoa powder, sugar and ¾ cup water, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally using a whisk. Keep aside and cool it completely. Add the prepared cocoa powder mixture to the marie biscuit-nuts and mix well. Transfer the mixture into a loose bottom cake tin of 175 mm. (7”) diameter circle and press it well using a spatula. Keep aside. Heat the fresh cream in a broad non-stick pan for 1 to 2 minutes, while stirring continuously. Switch off the flame, add the chocolate and mix well. Pour it over the chocolate biscuit mixture and spread it evenly. Place a plate below the tin and cover the tin with aluminium foil. Refrigerate for atleast 3 to 4 hours or till firm. Demold it and cut into wedges and serve chilled. This Indian chocolate biscuit cake is a head-turner, with its fabulously good looks. But that’s not all. Its intensely chocolaty flavour, balanced by the salty crispness of Marie biscuits, is a heavenly experience that will delight your senses. The no bake biscuit cake is quite easy to make, as it is quickly prepared by mixing a cocoa mixture into broken biscuits, topping it with a creamy chocolate mixture and refrigerating it to set. However, the outcome is so delightful that nobody will believe it was so easy to make! This eggless biscuit cake can be made in advance for a party and leftover if any can be enjoyed after the party too! It stays fresh for 4 to 5 days in the refrigerator. The taste is sure to linger on your taste buds for the entire week. Tips to make eggless biscuit cake. 1. You can use any other biscuits of your choice. 2. Completely cool the cocoa powder mixture otherwise the biscuits will turn soggy. 3. Do not demould it until it's perfectly set otherwise it will break. 4. You can add any nuts of your choice. Enjoy eggless biscuit cake recipe | Indian chocolate biscuit cake | no bake biscuit cake | with step by step photos. | [To make eggless biscuit cake, take marie biscuits and break them into big pieces using your hands and put in a deep bowl., Add the roasted nuts and keep aside., In a saucepan, add the butter, cocoa powder, sugar and ¾ cup water, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally using a whisk. Keep aside and cool it completely., Add the prepared cocoa powder mixture to the marie biscuit-nuts and mix well. Transfer the mixture into a loose bottom cake tin of 175 mm. (7”) diameter circle and press it well using a spatula. Keep aside., Heat the fresh cream in a broad non-stick pan for 1 to 2 minutes, while stirring continuously., Switch off the flame, add the chocolate and mix well. Pour it over the chocolate biscuit mixture and spread it evenly., Place a plate below the tin and cover the tin with aluminium foil., Refrigerate for atleast 3 to 4 hours or till firm., Demold it and cut into wedges and serve chilled.] | [Energy, 485 cal, Protein, 7.3 g, Carbohydrates, 48.2 g, Fiber, 1.4 g, Fat, 32.5 g, Cholesterol, 26.6 mg, Sodium, 94.9 mg] | eggless-biscuit-cake-no-bake-biscuit-cake-41021r |
| rcp37204 | Eggless Black Forest Cake, Black Forest Cake Recipe | NA | NA | [water, sugar, chocolate, whipped cream, canned cherries, chocolate curls, canned cherries] | 10 mins | 5 mins | [Chocolate Dessert, Cakes, Chocolates Desserts, Indian style Eggless Cakes, Christmas, Teachers Day, Children's Day] | 1Makes 1 wedges | Indian | Do you generally end up ordering Black Forest Cake from the baker’s because you think it takes too long to make? Next time, just bring home (or make by yourself) a chocolate sponge, and you can prepare the Black Forest Cake right in your kitchen and that too within minutes. The sugar-soaked cake gets a creamy twist and tangy notes from the layer of whipped cream and cherries, while it derives a none-can-refuse-me look from the garnish of chocolate curls and juicy cherries. Go for dark chocolate curls, for additional eye appeal. Serve this delicious cake on occassions like Christmas , Children's Day , Valentine's Day and Thanksgiving to make them all the more special. | [Combine the sugar and water in a broad non-stick pan and cook on a medium flame for 4 to 5 minutes, while stirring occasionally., Remove from the flame and keep aside to cool., Place the chocolate cake on a turntable and slice it horizontally into 3 equal layers. Keep aside., Place the bottom layer of the chocolate cake on the turntable and soak it with 2 tbsp of the soaking syrup., Spread 1 cup of whipped cream evenly on the soaked layer of the cake with the help of a spatula., Arrange half of the canned cherries at equal distance over it., Repeat the steps 2 to 4 to make 1 more layer on top., Finally place the topmost layer of the cake on top and soak it with the remaining soaking syrup., Spread the remaining whipped cream evenly on top and at the sides of the cake with the help of a spatula., Sprinkle 3/4 cup of the chocolate curls on top of the cake leaving 1 inch from the circumference of the cake., Gently pat the remaining 1/2 cup of chocolate curls evenly along the sides of the cake., Place the whole canned cherries evenly along the circumference of the cake and refrigerate till use., Cut into 6 equal wedges and serve.] | [Energy, 3248 cal, Protein, 9.4 g, Carbohydrates, 336.8 g, Fiber, 0 g, Fat, 206.8 g, Cholesterol, 0 mg, Sodium, 277.3 mg] | eggless-black-forest-cake-black-forest-cake-recipe-37204r |
| rcp42900 | Eggless Brookies, Eggless Brownie Cookies | Snacks | NA | [milk, butter, chopped dark chocolate, vanilla essence, powdered sugar, plain flour (maida), cocoa powder, baking powder, chocolate chips, chocolate chips] | 5 mins | 0 mins | [American Ice - Creams & Deserts, Sweet Snacks, School Time Snacks, Cookies, Eggless Cookies, Raksha - Bandhan, Christmas, Mother's Day] | 14Makes 14 cookies | American | eggless brookies recipe | Indian eggless brownie cookies | dark chocolate brookies | with 22 amazing images. eggless brookies recipe | Indian eggless brownie cookies | dark chocolate brookies are a tea time snack which you can also carry along with you when you go for a family picnic and impress your family with your culinary skills. Learn how to make Indian eggless brownie cookies. To make eggless brookies, in a deep nonstick pan heat milk and butter. Switch off the flame, add the chocolate and mix very well. Transfer the mixture into a deep bowl and cool completely. Once cooled, add vanilla essence, sugar, plain flour, cocoa powder and baking powder. Mix well using hands to form a dough. Add chocolate chips and combine the dough again. Divide the dough into 14 equal portions and roll each portion into a 50 mm. (2”) diameter circle. Roll them from one side using more chocolate chips. Place them on an oven safe lined baking tray and bake in a pre-heated oven at 180°c (360°f) for 12 to 14 minutes on a middle rack. We have baked 9 cookies at a time. Remove and cool completely. Repeat steps 7 and 8 to bake 5 more cookies. Serve immediately or store in an air tight container and use as required. Brookies recipe is a delicious combination of brownies and cookies and thus its name. It satisfies the whims of both cookie lovers and brownie lovers! Here we have presented soft and chewy brookies which are eggless and especially easy to bake! Also known as Indian eggless brownie cookies, they appear like cookie with crisp edges but taste absolutely like brownie. Lose yourself into the pleasing flavour of these brookies like never before. With each bite of these cookies, dessert lovers will enjoy the intense taste of chocolate. These dark chocolate brookies are a perfect choice for birthday parties, kitty parties and high-teas. Serve them and you will realize that it is very difficult for anyone to stop with one! Tips to make eggless brookies. 1. You can also use melted butter and melted chocolate. 2. If you feel the cookie gets cracks while shaping add 1 tbsp of milk and knead again. 3. You can also use roughly chopped chocolate instead of chocolate chips. Enjoy eggless brookies recipe | Indian eggless brownie cookies | dark chocolate brookies | with step by step photos. | [To make eggless brookies, in a deep nonstick pan heat milk and butter. Switch off the flame, add the chocolate and mix very well., Transfer the mixture into a deep bowl and cool completely., Once cooled, add vanilla essence, sugar, plain flour, cocoa powder and baking powder. Mix well using hands to form a dough., Add chocolate chips and combine the dough again., Divide the dough into 14 equal portions and roll each portion into a 50 mm. (2”) diameter circle., Roll them from one side using more chocolate chips., Place them on an oven safe lined baking tray and bake in a pre-heated oven at 180°c (360°f) for 12 to 14 minutes on a middle rack. We have baked 9 cookies at a time., Remove and cool completely., Repeat steps 7 and 8 to bake 5 more cookies., Serve the eggless brookies immediately or store in an air tight container and use as required.] | [Energy, 138 cal, Protein, 2.6 g, Carbohydrates, 16.6 g, Fiber, 0.4 g, Fat, 9 g, Cholesterol, 8.1 mg, Sodium, 42.1 mg] | eggless-brookies-eggless-brownie-cookies-42900r |
| rcp139 | Eggless Butter Cookies, Indian Vanilla Butter Cookies | Lunch | NA | [soft butter, icing sugar, vanilla essence, plain flour (maida), cornflour] | 5 mins | 0 mins | [Baked Snacks, School Time Snacks, Evening Tea Snacks, eggless Biscuits, Indian Tiffin Box, Lunch box, Dabba, Cookies, Eggless Cookies, Baked] | 12Makes 12 cookies | Indian | eggless butter cookies recipe | Indian butter cookies | eggless butter biscuits | vanilla butter cookies | with 19 amazing images. eggless butter cookies recipe | Indian butter cookies | eggless butter biscuits | vanilla butter cookies is a jar snack that is sure to entice you and your family. Learn how to make Indian cashew butter cookies. To make eggless butter cookies, in a deep bowl, add the soft butter, icing sugar and vanilla essence, beat for 1 to 2 minutes using an electric beater until pale and fluffy. Sift over the flour and cornflour and beat again until just combined. Put the dough into a piping bag fitted with a medium star nozzle. Pipe the dough in small 5cm swirls on baking trays lined with parchment paper, spacing them apart to allow for them to spread. Bake on for 160°C (320°F) for 10 to 12 minutes or until pale golden. Leave to cool on the trays for 5 minutes, then transfer to a wire rack to cool completely. Store in an air-tight container and use as required. The moment you think of butter cookies, you are reminded of its melt-in-the-mouth texture. Well, these vanilla butter cookies too melt in your mouth, but they give way to an exciting surprise inside! Indian butter cookies is a treat you will never forget, because of its pleasant creamy vanilla-tinged flavour. Both the texture and taste of these cookies are so interesting, that you cannot resist the temptation to have one more. Moreover these eggless butter biscuits make use of minimal ingredients and can be made in advance for a high tea buffet spread . With a little practice you are sure to master the art of shaping these cookies. Tips to make eggless butter cookies. 1. If you don’t have a nozzle, freeze the mixture for 1 hour and simply roll the cookies using hands. 2. Use icing sugar only and not powdered sugar. 3. Keep 2 inch distance between two cookies because it needs space to spread. Enjoy eggless butter cookies recipe | Indian butter cookies | eggless butter biscuits | vanilla butter cookies | with step by step photos. | [To make eggless butter cookies, in a deep bowl, add the soft butter, icing sugar and vanilla essence, beat for 1 to 2 minutes using an electric beater until pale and fluffy., Sift over the flour and cornflour and beat again until just combined., Put the dough into a piping bag fitted with a medium star nozzle., Pipe the dough in small 5cm swirls on baking trays lined with parchment paper, spacing them apart to allow for them to spread., Bake on for 160°c (320°f) for 10 to 12 minutes or until pale golden., Leave to cool on the trays for 5 minutes, then transfer to a wire rack to cool completely. Store the eggless butter cookies in an air-tight container and use as required.] | [Energy, 99 cal, Protein, 1.1 g, Carbohydrates, 10.4 g, Fiber, 0.2 g, Fat, 5.9 g, Cholesterol, 17.7 mg, Sodium, 59.4 mg] | eggless-butter-cookies-indian-vanilla-butter-cookies-139r |
| rcp1223 | Eggless Caramel Custard | NA | NA | [sugar, milk, curd (dahi), condensed milk, custard powder, vanilla essence vanilla extract] | 5 mins | 45 mins | [Custard, Baked, Mexican Party, Desserts for Entertaining, Oven, Non-stick Pan] | 4Makes 4 servings | Mexican | eggless caramel custard recipe | eggless Indian caramel pudding | no oven no gelatin no agar agar caramel custard | with 27 amazing images. Eggless caramel custard or caramel pudding recipe is extremely simple and is made with very basic ingredients. Learn how to make eggless caramel custard recipe | eggless Indian caramel pudding | no oven no gelatin no agar agar caramel custard | Caramel is a flavour with universal appeal. From popcorn and nuts to cakes and pastries, caramel has the power to make your reaction change from ‘like it’ to ‘love it’! Caramel pudding is made using minimal ingredients, equal quantity of milk, fresh curd and condensed milk for sweetness. Vanilla extract is added to enhance the flavour of the custard. Eggless Indian Caramel Custard is an absolutely incredible creation featuring luscious custard in attractive caramelized mould. While serving it is turned upside down with caramel at the top. You will love the interplay of textures and flavours in this exotic dessert. Tips to make eggless caramel custard: 1. You can also use full fat milk for making thick and creamy custard. 2. Do not open the lid for at least 25 minutes while its cooking, otherwise the steam will escape and custard will not set properly. 3. You can also make caramel custard in small moulds as it takes less time to cook. 4. Always remember to use all the ingredients on room temperature. 5. Make sure to use fresh curd, otherwise the custard might turn sour. 6. Adding vanilla extract enhances the flavour of the caramel custard. 7. This eggless caramel custard is best served chilled. 8. Make sure to have it within 2 hours, as it has curd in it which can ruin the taste if the custard. Enjoy eggless caramel custard recipe | eggless Indian caramel pudding | no oven no gelatin no agar agar caramel custard | with detailed step by step images. | [To make eggless caramel custard, heat the sugar in a small non-stick pan and caramelize the sugar on a slow flame for 3 to 4 minutes, while tilting the pan occasionally., Pour the caramelized sugar at the base of an 150 mm (6’) aluminium tin. Keep aside., Combine all the ingredients in a deep bowl, whisk well till no lumps remain., Pour the custard mixture into caramelized tin and cover it with an aluminium foil., Boil enough water in a deep pan, place a stand at the base, put the caramel custard over it., Cover and cook the caramel custard on medium flame for 45 minutes or till done., Remove the tin and keep aside to cool completely., Refrigerate for 1 hour. Loosen the edges of the custard lightly using a knife, demould and serve the eggless caramel custard chilled.] | [Energy, 231 cal, Protein, 4 g, Carbohydrates, 36.6 g, Fiber, 0.5 g, Fat, 5.6 g, Cholesterol, 13.3 mg, Sodium, 16.1 mg] | eggless-caramel-custard-1223r |
| rcp2358 | Eggless Cheese Crackers | Snacks | NA | [plain flour (maida), butter, grated processed cheese, caraway seeds (shahjeera), salt, milk, plain flour (maida)] | 10 mins | 0 mins | [American Breakfast, Jain Snacks, Baked Snacks, School Time Snacks, Indian Jar Snacks, Evening Tea Snacks, eggless Biscuits] | 12Makes 12 crackers | Jain | cheese crackers recipe | homemade Indian cheese crackers | eggless cheese crackers | with 25 amazing images. cheese crackers recipe | homemade Indian cheese crackers | eggless cheese crackers have a crisypy, flaky and a melt-in-mouth texture. Learn how to make homemade Indian cheese crackers. When buying packaged products, there is always a niggling doubt about what ingredients they have used, and whether there really is enough cheese in the so-called cheese crackers, and so on! The best way out is to make it yourself. Here is a foolproof recipe to make homemade Indian cheese crackers in your own kitchen, with pure and safe ingredients, and simple methods. Made with minimal and easily available ingredients, these cheese crackers are simply delightful. You will enjoy a burst of flavours with shahjeera that dots these cookies. Store the eggless cheese crackers in an airtight container, and serve with various toppings and dips, or just plain. Tips to make cheese crackers. 1. You can add oregano instead of caraway seeds. 2. Prick well using a fork or the crackers might puff up while baking. 3. Serve the cheese crackers with Herbed curd dip. Enjoy cheese crackers recipe | homemade Indian cheese crackers | eggless cheese crackers | with step by step photos. | [To make eggless cheese crackers, sieve the flour., Add butter and rub with finger tips till it resembles breadcrumbs., Add the cheese, caraway seeds and salt and make a semi-stiff dough by adding milk., Roll out the dough to 175 mm. (7”) diameter circle using a little plain flour for rolling. Cut off the extra edges using a knife to make a square., Cut into 9 equal squares. Keep collecting the scrapings of the dough to make 3 more squares. You will get 12 squares in all., Arrange them on a baking tray and prick all over with a fork., Bake in a pre-heated oven at 180°c (360°f) for 15 minutes., Cool the eggless cheese crackers completely and serve with any dip of your choice.] | [Energy, 54 cal, Protein, 1.8 g, Carbohydrates, 6.4 g, Fiber, 0 g, Fat, 2.3 g, Cholesterol, 7.6 mg, Sodium, 55.3 mg] | eggless-cheese-crackers-2358r |
| rcp33305 | Eggless Chocolate Cake Using Curds ( Cakes and Pastries ) | NA | NA | [plain flour (maida), cocoa powder, sour curds (khatta dahi), baking soda, melted butter, powdered sugar, vanilla essence] | 10 mins | 0 mins | [American Ice - Creams & Deserts, Comfort Foods, Children's Day, Oven, Kitty Party Sweets, Comfort Food Cakes, Ice Creams] | 1Makes 1 cake (6 wedges ) | American | eggless chocolate cake using curds | Indian style eggless chocolate cake using curds | vegetarian chocolate cake made with yoghurt | with 15 amazing images. Our eggless chocolate cake using curds is a 100% vegetarian chocolate cake made with yoghurt. A large percentage of Indians want eggless cakes and hence we show you step by step to make Indian style eggless chocolate cake using curds. If you love the heady aroma of warm, freshly-baked cakes, then this eggless chocolate cake using curds is one of the first things you should try. eggless chocolate cake using curds is so richly-flavoured and so spongy, you can use it in just too many ways! Have a slice right off the oven lace vegetarian chocolate cake made with yoghurt with honey and serve with tea, top it with ice-cream for dessert, decorate it with your favourite icing for a Birthday Party, or use it to make layered Cakes and other delicious Desserts. Notes and tips to make the perfect Indian style eggless chocolate cake using curds. 1. Combine the curds and soda bi-carb in a bowl and keep aside. This mixture becomes frothy in a few seconds and is the only raising agent we are going to add. Mix it gently using a whisk. The mixture should not be lumpy. 2. Be very careful when you are measuring the ingredients. Too much flour or sugar can alter the texture of your cake. 3. Now add the other half of the flour-cocoa mixture and mix well until no lumps remain. The batter should look smooth and velvety. 4. Dust baking tin with some flour and discard the excess flour. Greasing and dusting is done to prevent the Chocolate cake from getting stuck to the baking tin and make the process of unmolding easier. 5. Bake at 180°C for 40 minutes or until a knife inserted into the cake comes out clean. Do not poke the knife at the centre of the Eggless Chocolate cake using curds when you are checking. It might deflate the cake and make it dense. Indeed, this Indian style eggless chocolate cake using curds offers a perfect base for your masterpieces. Learn how to make eggless chocolate cake using curds | Indian style eggless chocolate cake using curds | vegetarian chocolate cake made with yoghurt | with detailed step by step photos below. | [To make eggless chocolate cake using curds , sieve the plain flour and cocoa powder. Keep aside., Combine the curds and soda bi-carb in a bowl and keep aside., Combine the butter, sugar and ¼ cup of hot water in another bowl and whisk well till the sugar dissolves., Add the plain flour-cocoa mixture, curds and vanilla essence and mix to make a smooth batter with help of a spatula., Put the batter in a 175 mm. (7”) diameter greased and dusted baking tin., Bake in a pre-heated oven at 180°c (360°f)for 40 minutes or until a knife inserted in the cake comes out clean., Remove the eggless chocolate cake from the oven, keep aside to cool, demould and use as required.] | [Energy, 422 cal, Protein, 5.1 g, Carbohydrates, 45.1 g, Fiber, 1.2 g, Fat, 24.7 g, Cholesterol, 73.2 mg, Sodium, 421.2 mg] | eggless-chocolate--cake-using-curds--cakes-and-pastries--33305r |
| rcp1922 | Eggless Chocolate and Orange Cake | NA | NA | [cocoa powder, curds (dahi), oil, vanilla essence, plain flour (maida), baking powder, baking soda, powdered sugar, salt, beaten whipped cream, orange squash, orange rind, orange squash, orange segments, orange segments, grated dark chocolate] | 15 mins | 0 mins | [Chocolate Dessert, Indian style Eggless Cakes, Christmas, Children's Day, Oven, Refrigerator, Kitty Party Sweets] | 1Makes 1 cake (6 wedges) (6 wedge ) | Indian | Chocolate and orange are a made-for-each-other combination, be it in a cake or an ice-cream. This is because the fruity and tangy flavour of orange complements the intense, pleasantly bitter taste of cocoa. This amazing Eggless Chocolate and Orange Cake capitalises on the winning teamwork of chocolate and orange. A super soft and rich chocolate sponge is layered with a tangy orange cream and garnished with dark chocolate and some more yummy citrusy treats like orange segments and squash. This combo is simply the best, and this cake is assured to please anybody. You can go ahead and confidently pick this for any occasion. Also try other recipes like the Chocolate Truffle Cake or Black Forest Cake . | [Combine the curds, oil and vanilla essence in a deep bowl and mix well using a whisk. Keep aside., Sieve the plain flour, cocoa powder, baking powder, baking soda, sugar and salt in a deep bowl and mix well., Add the curd mixture and 2 tbsp of water and fold gently using a spatula., Pour the batter into a greased 175 mm. (7”) diameter tin lined with butter paper and dusted with plain flour., Tap it slightly to even out the mixture., Bake it in a preheated oven at 200°c (400°f) for 40 minutes. Keep aside to cool completely., Demould the cake on a flat surface and cut into two equal parts horizontally., Sprinkle orange squash on the inner side of both the cake halves., Spread ½ cup of the orange cream on the lower half and spread it evenly using a palette knife. Sprinkle chopped orange segments evenly over it., Sandwich with the other halve of the cake, with the soaked part facing upwards and press it lightly., Spread the remaining orange cream evenly on top and at the sides of the cake with the help of a palette knife, to cover the cake., Decorate with dark chocolate on the sides, and finally place the orange segments over the cake., Serve immediately or refrigerate till use.] | [Energy, 521 cal, Protein, 5.2 g, Carbohydrates, 65.3 g, Fiber, 2 g, Fat, 28.5 g, Cholesterol, 2.7 mg, Sodium, 21.1 mg] | eggless-chocolate-and-orange-cake-1922r |
| rcp1931 | Eggless Chocolate Banana Cake, Indian Style | Snacks | NA | [plain flour (maida), cocoa powder, baking soda, baking powder, melted butter, condensed milk, brown sugar, mashed banana, vanilla essence, fresh cream, melted butter, plain flour (maida)] | 15 mins | 0 mins | [Sweet Snacks, Chocolate Dessert, Cakes, Indian style Eggless Cakes, Raksha - Bandhan, Christmas, Mother's Day] | 1Makes 1 cake | Indian | eggless chocolate banana cake recipe | Indian style chocolate banana cake | with step by step photos Our rich eggless chocolate banana cake recipe is made for millions of Indians who love eggless cake recipes and are vegetarians. Given below is a step by step process of how I make the Indian style chocolate banana cake with condensed milk. The fruity sweetness of bananas and the intoxicating bitterness of cocoa are a made-for-each-other combination, especially when you team them up to make a eggless chocolate banana cake dessert such as this! This irresistible eggless chocolate banana cake has an intense flavour of chocolate, which is further deepened by the addition of brown sugar. Ideal proportions of all other ingredients including flour, condensed milk, butter and cream result in a perfectly spongy texture in eggless chocolate banana cake. Notes on Indian style chocolate banana cake. 1. To make the cake mixture it’s very important to sieve the ingredients, plain flour, cocoa powder, baking soda and baking powder well. Note the cocoa powder has maximum amounts to lumps so sieve well. Sieving ensures you get a fine powder. 2. When mixing wet ingredients in eggless chocolate banana cake always use the spatula. 3. Lightly fold the wet cake mixture with the sieved ingredients. Ensure that it's well mixed. 4. Grease the cake tin with butter on all the sides Greasing and dusting with plain flour and sift to ensure uniform distribution of the flour is very important as when the eggless chocolate banana cake is baked it will easily de-mould. 5. Keep a plate below when dusting your cake tin so the platform does not get dirty and lightly tap the cake tin on the plate when you have finished dusting. Enjoy this eggless chocolate banana cake warm with a cup of tea, or top it with a scoop of ice-cream and serve it for dessert! Learn to make eggless chocolate banana cake recipe | Indian style chocolate banana cake | with step by step photos and video below. | [Sieve the plain flour, cocoa powder, baking soda and baking powder. Keep aside., Combine the melted butter, condensed milk, brown sugar, mashed banana and vanilla essence in a bowl and mix well with a spatula., Add the sieved flour mixture and fresh cream and fold gently. Keep aside., Grease a 175 mm. (7”) cake tin with melted butter, dust it with plain flour and sift to ensure uniform distribution of the flour. Shake and remove the excess flour., Pour the prepared batter into it and spread it evenly., Bake in a pre-heated oven at 180°c (360°f) for 40 to 45 minutes or until a knife inserted in the cake comes out clean., Remove from the oven and demould it and serve warm.] | [Energy, 2756 cal, Protein, 39.4 g, Carbohydrates, 360.9 g, Fiber, 8.7 g, Fat, 132.3 g, Cholesterol, 210 mg, Sodium, 1065.3 mg] | eggless-chocolate-banana-cake-indian-style-1931r |
| rcp33377 | Eggless Chocolate Cake in Pressure Cooker, Pressure Cooker Cake | Snacks | NA | [cocoa powder, plain flour (maida), baking powder, baking soda, condensed milk, melted butter, vanilla essence, salt, melted butter, plain flour (maida)] | 5 mins | 38 mins | [Evening Tea Snacks, Cakes, Indian Independence Day, Raksha - Bandhan, Mother's Day, Teachers Day, Children's Day] | 1Makes 1 cake (7”) (6 wedges ) | Indian | eggless chocolate cake in pressure cooker recipe | eggless chocolate pressure cooker cake | pressure cooker cake | eggless chocolate cake without oven | with 49 amazing images. eggless chocolate cake in pressure cooker recipe | eggless chocolate pressure cooker cake | pressure cooker cake | eggless chocolate cake without oven | is an Indian style eggless chocolate cake in cooker! There are millions of Indians who are vegetarian and make their cakes in a pressure cooker and this eggless chocolate cake recipe in pressure cooker is for them. To make eggless chocolate pressure cooker cake, sieve the plain flour, cocoa powder, baking powder and soda bi-carb in a bowl and mix well. Combine the condensed milk, melted butter, vanilla essence in another deep bowl and mix well with a spatula. Combine both the mixture to form a uniform mixture. The mixture will be a little thick so add a little water gradually to it and fold it. Add 1 cup of salt at the base of pressure cooker, pour the cake mixture in a greased and dusted tin and pressure cook for 35 minutes. How to prepare the pressure cooker to make eggless chocolate pressure cooker cake. 1. Note that we have not used in water in the pressure cooker and only salt is used. 2. We have taken 1 cup of salt in the pressure cooker. The we place a steel ring on it in the centre. 3. On top of the steel ring place a perforated plate. 4. Our pressure cooker is ready and cover it with a lid and ensure the ring is on it. 5. Don’t use the whistle and allow the cooker to heat for 2 to 3 minutes. 6. Open the lid and your cooker is ready to make eggless chocolate cake recipe in pressure cooker. Notes for pressure cooker cake. 1. Follow the exact procedure of adding salt to the pressure cooker, placing a steel ring stand and then a perforated plate over it. Pressure cook without whistle and ring for 5 minutes and then place the cake tin and pressure cook. 2. Dust the cake tin with plain flour as after the cake is cooked it’s very easy to de mould it. It’s important to remove the excess flour from the cake tin. Invert the tin and tap it twice so that the excess flour comes out. 3. We have used condensed milk in large quantities as this is the only sweetness to the cake. 4. When mixing the batter, do it quickly as the baking powder and baking soda is already added. 5. The water added to the batter depends on the quality of maida you use. 6. The batter should be off dropping consistency. 5. Spread the batter evenly in the cake tin. Use a spatula to tap the cake tin. Tapping also removes the excess air inside the tin. Serve this soft and succulent eggless chocolate cake warm and fresh off the cooker with a cup of tea, top it with ice-cream to make a delicious dessert, or decorate it to make the prettiest – and tastiest - cake in town. Learn to make eggless chocolate cake in pressure cooker recipe | eggless chocolate pressure cooker cake | pressure cooker cake | eggless chocolate cake without oven | with step by step photos and video below. | [Grease a 175 mm. (7”) diameter cake tin with butter on all the sides. Dust it with plain flour and sift to ensure uniform distribution of the flour., Turn the tin upside down and tap it to remove the excess flour and keep aside., Sieve the plain flour, cocoa powder, baking powder and soda bi-carb in a deep bowl, mix well and keep aside., Combine the condensed milk, melted butter, vanilla essence in a deep bowl and mix well., Add the sieved plain flour-cocoa mixture and approx. 6 tbsp of water and mix gently with help of a spatula to make a batter of the dropping consistency., Pour the prepared cake batter into the greased and dusted tin, spread it evenly using a spatula and tap the tin lightly., Place the salt at the base of a pressure cooker, and place a steel ring in the centre and place a perforated plate over it. Cover it with a lid (with the ring on the lid but without the whistle) and heat on a medium for 2 to 3 minutes., Open the lid of the pressure cooker, place the cake tin on the perforated plate. Cover it with a lid (with the ring on the lid but without the whistle) and steam on a medium for 35 minutes or till the cake is done., Remove from the pressure cooker and keep aside to cool for 10 minutes., Invert the tin over a wire rack and tap sharply to unmould the cake or use a knife to loosen the edges of the cake., Serve the eggless chocolate cake immediately or use as required.] | [Energy, 283 cal, Protein, 6.5 g, Carbohydrates, 43.1 g, Fiber, 0.6 g, Fat, 10.1 g, Cholesterol, 19.2 mg, Sodium, 314.2 mg] | eggless-chocolate-cake-in-pressure-cooker-pressure-cooker-cake-33377r |
| rcp33304 | Eggless Chocolate Cake Using Microwave ( Cakes and Pastries ) | NA | NA | [plain flour (maida), cocoa powder, sour curds (khatta dahi), baking soda, melted butter, powdered sugar, vanilla essence] | 10 mins | 5 mins | [Cakes, Indian style Eggless Cakes, Microwave, Indian Birthday Party, High Tea Party, Microwave, Sweet Recipes for Kids] | 1Makes 1 cake (6 slice ) | Indian | eggless chocolate cake using microwave without condensed milk | Indian style eggless chocolate cake using microwave with sour cuds | with 20 amazing images. Indian’s love eggless cake recipes. Here we have eggless chocolate cake using microwave without condensed milk which is an Indian style eggless chocolate cake using microwave. Made from 7 basic ingredients like plain flour, sugar, butter, sour curds, cocoa powder and vanilla essence. A chocolate-based cake is the easiest way to flatter kids, and even adults for that matter. And, with this eggless chocolate cake using microwave without condensed milk it can be prepared very quickly. To make Indian style eggless chocolate cake using microwave with sour curds all you need to do is combine curd and baking soda in a bowl and keep aside. If not using homemade curd, buy Greek yogurt from market for best results. Further, sieve the plain flour and cocoa powder in a bowl and keep aside. Also, pour ¼ cup of water in a deep microwave safe bowl and microwave on high for 1 minute, add the melted butter and sugar and mix well. You can make use of full-fat milk instead of water to make the Indian style eggless chocolate cake using microwave with sour curds more rich but, ensure it is on room temperature as it emulsifies better. Add the plain flour mixture, curds-baking soda mixture and vanilla essence and mix lightly with a spatula till no lumps remain. Spoon the mixture into a 125 mm. (5") diameter greased, microwave safe dish and microwave on high for 4 minutes. Remove from the microwave and allow the cake to stand for approx. 5 minutes. Unmould and serve eggless chocolate cake using microwave without condensed milk immediately. Just make sure you use up the eggless chocolate cake using microwave without condensed milk immediately as it tends to dry up a little if left for a while – in which case, you can slice it, top it with ice-cream or custard, and a spoonful of fruits or dry fruits, to prepare a grand dessert! Learn to make eggless chocolate cake using microwave without condensed milk | Indian style eggless chocolate cake using microwave with sour curds | with detailed step by step photos below. | [To make eggless chocolate cake using microwave, sieve the flour and cocoa powder. Keep aside., Mix together the curds and soda bi-carb in a bowl and keep aside., Heat ¼ cup of water by microwaving on high for 1 minute., Combine the butter, sugar and ¼ cup of hot water in another bowl and whisk well., Add the curds, flour, and vanilla essence and mix to make a smooth batter of dropping consistency., Put the mixture in a 175 mm. (7") diameter greased shallow glass dish., Microwave on high for 4 minutes., Remove from the microwave, cool eggless chocolate cake slightly and unmould.] | [Energy, 130 cal, Protein, 1.8 g, Carbohydrates, 17.2 g, Fiber, 0.6 g, Fat, 6.3 g, Cholesterol, 18.3 mg, Sodium, 105.7 mg] | eggless-chocolate-cake-using-microwave---cakes-and-pastries--33304r |
| rcp33306 | Eggless Chocolate Cake Using Oil ( Cakes and Pastries ) | NA | NA | [plain flour (maida), cocoa powder, baking powder, soda bi-carb, powdered sugar, melted butter, oil, vanilla essence] | 10 mins | 0 mins | [Basic Indian Dessert Recipes, Indian style Eggless Cakes, Baked, Indian Birthday Party, Oven] | 1Makes 1 cake | Indian | This yummy eggless chocolate cake made using a mix of butter and oil is super soft and can be the starting point for many fascinating desserts. | [Sieve the flour, cocoa powder, baking powder and soda bi-carb together. Keep aside., Combine the sugar, butter and oil in a bowl and whisk well till all the sugar dissolves., Add the vanilla essence and ½ cup water and whisk well., Add the flour mixture and mix gently using a wooden spoon or spatula., Pour the batter into a greased and dusted 175 mm. (7”) diameter tin., Bake in a pre-heated oven at 160°c (320°f)for 35 minutes., The cake is ready when it leaves the sides of the tin and is springy to touch., When ready, remove from the oven and leave aside for 1 minute. Invert the tin over a rack and tap sharply to unmould the cake., Keep aside to cool and use as required.] | [Energy, 1515 cal, Protein, 16.2 g, Carbohydrates, 202 g, Fiber, 7 g, Fat, 75.5 g, Cholesterol, 95 mg, Sodium, 328.3 mg] | eggless-chocolate-cake-using-oil--cakes-and-pastries--33306r |
| rcp1941 | Eggless Chocolate Chip Cookies, Chocolate Chip Cookies | Snacks | NA | [chocolate chips, plain flour (maida), baking powder, baking soda, powdered sugar, soft butter, vanilla essence, milk] | 5 mins | 0 mins | [American, American Ice - Creams & Deserts, Baked Snacks, School Time Snacks, Indian Jar Snacks, Evening Tea Snacks, eggless Biscuits] | 9Makes 9 cookies | Indian | eggless chocolate chip cookies recipe | Indian style eggless chocolate chip cookies | vegetarian eggless chocolate chip cookies | with 14 amazing images. Our eggless chocolate chip cookies recipe are made specially for vegetarians who want eggless recipes in India. Taste of Indian style eggless chocolate chip cookies is as good as the regular cookies made with eggs. Ingredients to make vegetarian eggless chocolate chip cookies are chocolate chips, plain flour, baking soda, baking powder, powdered sugar, butter, little milk and vanilla essence. Here is the perfect recipe to make delightful eggless chocolate chip cookies, which have an ideal melt-in-the-mouth texture and the sweet scent of vanilla, speckled with chocolate chips, which will add more joy to every bite. eggless chocolate chip cookies are a must to complete the Christmas experience. Indian style eggless chocolate chip cookies are also a wonderful jar snack to have at home, to appease your sweet tooth as well as sudden hunger pangs. And, what better flavour of cookie to make than chocolaty ones! Notes and tips to make the perfect eggless chocolate chip cookies. 1. Add the baking powder. It works as a leavening agent that helps the dough to rise well. In any recipe, the amount of baking powder should be used very precisely, as excess baking powder will cause the product to collapse while less baking powder will make it heavy. 2. Then add baking soda. Baking soda is also used as a leavening agent in baking. Baked recipes leavened using baking soda usually have a lighter crumb and show signs of aeration (in form of tiny holes) because of the escape of carbon dioxide. 3. Then whisk well to cream the butter and sugar. When you cream the butter and sugar, it does more than simply combining the two ingredients and making it soft, you’re beating air bubbles and air pockets into it, which is needed for the baking soda and baking powder to work. Learn to make eggless chocolate chip cookies recipe | Indian style eggless chocolate chip cookies | vegetarian eggless chocolate chip cookies | with step by step photos and video below. | [To make eggless chocolate chip cookies, combine the plain flour, baking powder and baking soda in a bowl and mix well. Keep aside., Combine the sugar and butter in a deep bowl and whisk well till the mixture turns smooth and no lumps remain., Add the vanilla essence, milk and chocolate chips and mix well., Add the plain flour mixture and mix well to form a dough without using any water., Divide the mixture into 9 equal portions and shape each portion into a flat, round cookie., Place the cookies on a greased baking tray and bake in a pre-heated oven at 180°c (360° f) for 15 minutes., Cool the eggless chocolate chip cookies on a wire rack and serve or store in an air-tight container.] | [Energy, 175 cal, Protein, 2.5 g, Carbohydrates, 20.5 g, Fiber, 0 g, Fat, 10.9 g, Cholesterol, 16.9 mg, Sodium, 164.8 mg] | eggless-chocolate-chip-cookies-chocolate-chip-cookies-1941r |
| rcp35895 | Eggless Chocolate Chip Muffins | NA | Veg | [plain flour (maida), baking powder, baking soda, melted butter, powdered sugar, curd (dahi), milk, lemon juice, vanilla extract, chocolate chips, plain flour (maida), chocolate chips] | 5 mins | 0 mins | [American Ice - Creams & Deserts, Easy Indian Veg, Chocolate Dessert, Cakes, Indian style Eggless Cakes, Raksha - Bandhan, Christmas] | 8Makes 6 to 9 muffins | Indian | eggless chocolate chip muffins recipe | Indian style chocolate chip cupcakes | bakery style chocolate chip muffins | Enjoy these fabulous Indian style chocolate chip muffins with your morning coffee and/or as an afternoon snack. Learn how to make eggless chocolate chip muffins recipe | Indian style chocolate chip cupcakes | bakery style chocolate chip muffins | These eggless bakery-style chocolate chip muffins are soft and moist with a crackly muffin top! They are super moist, fluffy, rich in flavor, loaded with sweet chocolate chips, and tastes so delicious. They’re easy to make with simple ingredients. chocolate chip muffins are perfect for breakfast, brunch, snacks, or lunch boxes. Paired with a hot cup of coffee or a glass of milk. These muffins are one of my favorites. Your kids are surely going to love them. You can also try other muffins recipes like the eggless vanilla cupcakes or Eggless mawa cupcake. Tips to make eggless chocolate chip muffins recipe: 1. Insert a toothpick to check whether the cupcakes are baked completely. 2. Coating chocolate chips with plain flour prevents the chocolate chip from sinking at the bottom of the muffin while baking. 3. Make sure all the ingredients are on room temperature. Enjoy eggless chocolate chip muffins recipe | Indian style chocolate chip cupcakes | bakery style chocolate chip muffins | with detailed step by step images. | [To make eggless chocolate chip muffins, combine milk and lemon juice, mix well and keep aside., In a small bowl, add chocolate chips and ½ tsp plain flour, mix well and keep aside., In a deep bowl sieve plain flour, baking powder and baking soda., In another bowl, combine the melted butter, powdered sugar, curd, milk-mixture and vanilla extract. Whisk well till no lumps remain., Add the flour mixture into the wet ingredients, mix well using a whisk to make a batter consistency., Add the plain flour coated chocolate chips and fold in gently into the batter., Line the cupcake tray using cupcake liners. Pour 9 equal portions of batter into the lined cupcake tray., Top it up with some chocolate chips and bake in a pre-heated oven at 180°c (360°f) for 15 minutes until done., Remove and allow it to cool completely., Serve eggless chocolate chip muffins immediately or use as required.] | [Energy, 445 cal, Protein, 6.5 g, Carbohydrates, 45.4 g, Fiber, 0 g, Fat, 31.1 g, Cholesterol, 43.8 mg, Sodium, 279.3 mg] | eggless-chocolate-chip-muffins-35895r |
| rcp40121 | Eggless Chocolate Doughnut | Snacks | NA | [plain flour (maida), dry yeast, sugar, milk, butter, salt, oil, plain flour (maida), oil, chopped dark chocolate, fresh cream, butter, chopped white chocolate, fresh cream, butter, chocolate vermicelli, edible coloured vermicelli, edible coloured stars, edible silver balls] | 10 mins | 30 mins | [American Breakfast, Sweet Snacks, Evening Tea Snacks, Chocolate Dessert, Chocolates Desserts, Deep Fry, Deep Fry Desserts] | 11Makes 11 doughnuts | American | eggless chocolate doughnut recipe | chocolate donuts | easy homemade chocolate doughnuts | how to glaze doughnuts | with 51 amazing images. chocolate doughnut recipe is one such chocolate dessert which most of us love to indulge into. Learn how to make eggless chocolate doughnut. To make eggless chocolate doughnut, combine the dry yeast, sugar and 1½ tbsp of lukewarm water in a small bowl and mix well. Cover with a lid and keep aside for 30 minutes so that the yeast mixture becomes frothy. Combine the milk and butter in another small bowl, mix well and keep aside. Combine the plain flour and salt in a deep bowl and mix well. Add the dry yeast-sugar mixture and mix well. Add the milk-butter mixture gradually and knead into a soft and loose dough using water, if required. Add the oil and knead again till the dough is smooth and elastic. Divide the dough into 2 equal portions. Sprinkle some plain flour on a flat, dry surface and roll a portion of the dough into a 150 mm. (6") diameter thick circle. Dust the rim of the doughnut cutter with some plain flour and cut out 3 circles of 75 mm. (3”) diameter with it. Discard the centre round portion of each of the 3 circles to form a ring like shape and place them on a butter paper. Repeat steps 8 and 9 to make 8 more doughnuts till the dough gets over. Cover the doughnuts with another butter paper while avoiding any contact with them and keep them aside in a warm place for 2 hours. Heat the oil in a non-stick kadhai and deep-fry, 2 doughnuts at a time on a slow flame, till they turn golden brown in colour from both the sides. Drain on an absorbent paper and keep aside. Decorate them with chocolate sauce and sprinklers. If you are nuts about chocolate donuts, then this recipe will make you fall all the more in love with this handy treat! The doughnut is a snacky treat that crosses all age and cultural barriers. Kids like to have them with a warm glass of milk just as much as elders like to have it with a steaming cup of coffee or as a dainty dessert. Now, here is a delectable easy homemade chocolate doughnut that you will love to have for no reason, coffee time or not. Glazed with dark and white chocolate sauces, studded with colourful stars and strewn with chocolate vermicelli, this is a treat that your kids will love to grab – and so would you! You can fry them, decorate and store refrigerated for 2 days. Just before serving eggless chocolate donuts, microwave them for 10 seconds. Tips for eggless chocolate doughnut. 1. Ensure the dry yeast is fresh or from a packet which is recently opened. This is necessary for the doughnuts to rise well. 2. Roll the doughnuts uniformly. Unevenly rolled doughnuts do not rise well. 3. Leave enough space while covering the doughnuts with butter paper. 4. To get the uniform golden brown colour of the doughnuts, at step 12, ensure to cook them on a slow flame while turning them at frequent intervals. Enjoy eggless chocolate doughnut recipe | chocolate donuts | easy homemade chocolate doughnuts | how to glaze doughnuts | how to glaze doughnuts | with step by step photos. | [Combine the dry yeast, sugar and 1½ tbsp of lukewarm water in a small bowl and mix well. Cover with a lid and keep aside for 30 minutes so that the yeast mixture becomes frothy., Combine the milk and butter in another small bowl, mix well and keep aside., Combine the plain flour and salt in a deep bowl and mix well., Add the dry yeast-sugar mixture and mix well., Add the milk-butter mixture gradually and knead into a soft and loose dough using water, if required., Add the oil and knead again till the dough is smooth and elastic., Divide the dough into 2 equal portions., Sprinkle some plain flour on a flat, dry surface and roll a portion of the dough into a 150 mm. (6") diameter thick circle., Dust the rim of the doughnut cutter with some plain flour and cut out 3 circles of 75 mm. (3”) diameter with it. Discard the centre round portion of each of the 3 circles to form a ring like shape and place them on a butter paper., Repeat steps 8 and 9 to make 8 more doughnuts till the dough gets over., Cover the doughnuts with another butter paper while avoiding any contact with them and keep them aside in a warm place for 2 hours., Heat the oil in a non-stick kadhai and deep-fry, 2 doughnuts at a time on a slow flame, till they turn golden brown in colour from both the sides. Drain on an absorbent paper and keep aside., Heat the fresh cream in a broad non-stick pan and cook on a slow flame for 2 to 3 minutes, while stirring continuously., Remove from the flame, add the dark chocolate and butter and mix well, till the chocolate melts and no lumps remain to get a smooth sauce. Keep aside., Heat the fresh cream in a broad non-stick pan and cook on a slow flame for 2 to 3 minutes, while stirring continuously., Remove from the flame, add the white chocolate and butter and mix well, till the chocolate melts and no lumps remain to get a smooth sauce. Keep aside., While the doughnuts are yet warm, dip one half of each of the doughnuts in the dark chocolate or white chocolate sauce and place them on a plate., Decorate the doughnuts by sprinkling chocolate vermicelli / edible coloured vermicelli / edible coloured stars / edible silver balls or use your own innovation to decorate them., Serve the eggless chocolate doughnut immediately or store refrigerated in an air-tight container and serve within 2 to 3 days., To get the uniform golden brown colour of the doughnuts, at step 12, ensure to cook them on a slow flame while turning them at frequent intervals., To use a piping bag to decorate the doughnuts, fill the piping bag with the prepared dark chocolate sauce / white chocolate sauce, trim the edge of the piping bag using a pair of scissors and use your own innovation to design the doughnuts.] | [Energy, 356 cal, Protein, 5.8 g, Carbohydrates, 27.1 g, Fiber, 0.1 g, Fat, 29.2 g, Cholesterol, 11.7 mg, Sodium, 185.6 mg] | eggless-chocolate-doughnut-40121r |
| rcp42127 | Eggless Chocolate Lava Cake, Whole Wheat Lava Cake | NA | NA | [whole wheat flour (gehun ka atta), cocoa powder, salt, baking soda, sugar, oil, lemon juice, vanilla essence, dark chocolate cubes] | 5 mins | 0 mins | [Chocolates Desserts, Indian style Eggless Cakes, Children's Day, Oven, Kitty Party Sweets] | 5Makes 5 lava cakes | Indian | The Chocolate Lava Cake is a hot-seller at most bakeries and coffee shops. With the intense flavour of chocolate and an addictively gooey mouth-feel, this is one dessert that instantly wins over all hearts! Here is a fool-proof recipe for Eggless Chocolate Lava Cake that tastes awesome yet so easy to make, and using just common ingredients. Its intense taste and mouth-feel can be attributed to the use of a combination of cocoa powder and dark chocolate. Moreover, it is made with whole wheat flour, giving you yet another reason to try it right away! You can also try other chocolate based recipes like Chocolate Truffles and Chocolate Truffle Ice Cream . | [Combine the whole wheat flour, cocoa powder, salt and baking soda in a deep bowl and keep aside., Combine the sugar, oil, lemon juice, vanilla essence and ¾ cup of cold water in a deep bowl and mix very well till the sugar has dissolved completely. It will take approx. 6 to 8 minutes., Add the whole wheat flour mixture and mix well using a spatula or a wooden spoon., Pour the mixture into 5 greased ceramic mould., Put 3 chocolate cubes into each ceramic mould and lightly push them in., Bake in a pre-heated oven at 180°c (360°f) for 15 minutes., Serve immediately.] | [Energy, 425 cal, Protein, 5.8 g, Carbohydrates, 55 g, Fiber, 4.9 g, Fat, 24.2 g, Cholesterol, 0 mg, Sodium, 6.9 mg] | eggless-chocolate-lava-cake-whole-wheat-lava-cake-42127r |
| rcp36913 | Eggless Chocolate Mousse ( Cakes and Pastries) | NA | NA | [agar-agar, milk, castor sugar, dark chocolate, custard powder, cream, powdered sugar, vanilla essence] | 30 mins | 15 mins | [Basic Indian Dessert Recipes] | 6Makes 6 servings | Indian | The beauty of this dessert is that it is made without using gelatine! use milk chocolate to make the milk chocolate mousse, and white chocolate to make the white chocolate mousse. When you want to use it in a mousse-cake, juts fill this mousse in a piping bag fitted with a nozzle when it is semi-set, pour into the desired mould and then allow it to set. | [Soak the china grass in ¾ cup of cold water for 1 hour. Put to cook on a slow flame until it dissolves. Keep aside., Combine 1 ¼ cups milk and sugar in a deep pan and bring to boil., Remove from the flame, add the dark chocolate and mix well. Keep aside., Combine the remaining ½ cup of milk with the custard powder and bring to boil. When the milk starts boiling, add to the chocolate mixture and go on stirring and cooking for 1 minute., Add the dissolved china grass mixture and cook for another 2 minutes. Strain the mixture and go on stirring it until it is slightly cold. Keep aside., Beat the fresh cream with the powdered sugar, add the vanilla essence and mix well., Add this cream mixture to the chocolate mixture, mix well and refrigerate for 3 to 4 hours till it sets well.] | [Energy, 335 cal, Protein, 5.9 g, Carbohydrates, 22.9 g, Fiber, 0 g, Fat, 27.4 g, Cholesterol, 9.3 mg, Sodium, 23.5 mg] | eggless-chocolate-mousse--cakes-and-pastries-36913r |
| rcp1222 | Eggless Chocolate Mousse ( Mexican Recipe) | NA | NA | [milk, sugar, cocoa powder, dark chocolate, agar-agar, custard powder, cream, powdered sugar, vanilla essence] | 30 mins | 15 mins | [Mousse] | 6Makes 6 servings | NA | The beauty of this pudding is that it is made without using gelatine. | [Soak the china grass in 3/4 cup of cold water for 1 hour. Put to cook on a slow flame until it dissolves., Put 2 cups of milk to boil with the sugar, cocoa powder and dark chocolate., To the balance 1/2 cup milk, add the custard powder and boil. When the milk starts boiling, add to the cocoa mixture and go on stirring and cooking for 1 minute., When the china grass is dissolved completely, add to the boiling custard and cook again for 2 minutes. Strain the mixture and go on stirring it until it is slightly cold., Beat the cream with the powdered sugar, add the vanilla essence and mix well. Add to the cocoa mixture and put it to set., Once it sets, chill thoroughly, decorate with cream and chocolate curls and serve cold.] | [Energy, 310 cal, Protein, 5.5 g, Carbohydrates, 22.2 g, Fiber, 0.2 g, Fat, 23.6 g, Cholesterol, 10.7 mg, Sodium, 24.9 mg] | eggless-chocolate-mousse--mexican-recipe-1222r |
| rcp40422 | Eggless Chocolate Mug Cake, Microwave Mug Cake | NA | NA | [chopped dark chocolate, plain flour (maida), cocoa powder, baking powder, baking soda, condensed milk, milk, vanilla essence] | 5 mins | 2 mins | [Comfort Foods, Chocolate Dessert, Microwave Desserts, Indian style Eggless Cakes, Microwave, Children's Day, Indian Birthday Party] | 1Makes 1 servings | Indian | eggless chocolate mug cake recipe | microwave chocolate mug cake | Indian style dark chocolate mug cake | chocolate cake in a mug using condensed milk | with 10 amazing images. In just 2 minutes you can make a microwave chocolate mug cake. Even better it's a warm eggless chocolate mug cake. Craving for something sweet and extremely luscious? We have a perfect Indian style dark chocolate mug cake that can be made under 5 minutes and also contains no egg. eggless chocolate mug cake is the easiest and the quickest dessert you’ll ever make, perfect when you have guests suddenly showing up. Prefect for kids, this chocolate cake in a mug will definitely cheer you kid up as dark chocolate stimulates the production of endorphins, chemicals in the brain that create feelings of pleasure. Dark chocolate also contains serotonin, an antidepressant that can elevate mood. To make this easy, gooey and moist Indian style chocolate mug cake, in a microwave safe mug add plain flour. Next, add cocoa powder. Using a good quality dark cocoa powder is very important to get maximum flavours in any chocolate mug cake. Add baking powder and baking soda. Both baking powder and baking soda are leavening agents that help in making the eggless chocolate mug cake fluffy and spongy. Ensure the use by date or else your chocolate cake will turn dense and flat. Further, mix well using a fork. Next, add wet ingredients that include condensed milk, milk, vanilla essence that can be replaced with vanilla pod. Mix well and add dark chocolate. Mix well and microwave on high for 2 minutes. Remove from microwave and our eggless microwave chocolate mug cake is ready. If the center looks wet, set it for a few seconds. You cannot microwave more than one mug at a time or else chocolate cake in a mug using condensed milk will remain uncooked. This is my go to eggless chocolate mug cake for midnight hunger pangs. Voila, a mouth-wateringly luscious chocolate cake is ready in your mug. Just make sure you serve eggless chocolate mug cake immediately as it tends to dry up after sometime. You can serve the delicious chocolate mug cake with a scoop of vanilla ice-cream , pour some chocolate syrup or sprinkle icing sugar and relish it immediately. Mug Pizza is another must-try recipe in a mug. Enjoy eggless chocolate mug cake recipe | microwave chocolate mug cake | Indian style dark chocolate mug cake | chocolate cake in a mug using condensed milk | with detailed step by step photos. | [To make eggless chocolate mug cake, combine the plain flour, cocoa powder, baking powder and baking soda in a microwave safe mug and mix well using a fork., Add the condensed milk, milk and vanilla essence and mix very well using a fork till no lumps remain., Add the dark chocolate, mix gently and microwave on high on 2 minutes., Serve the eggless chocolate mug cake immediately., You can also replace condensed milk with 3½ tbsp of powdered sugar.] | [Energy, 336 cal, Protein, 11.9 g, Carbohydrates, 37.1 g, Fiber, 3.4 g, Fat, 17.5 g, Cholesterol, 19.7 mg, Sodium, 134.5 mg] | eggless-chocolate-mug-cake-microwave-mug-cake-40422r |
| rcp38290 | Eggless Chocolate Pie, No Bake Indian Pie | NA | NA | [crushed digestive biscuits, melted butter, chopped milk chocolate chopped dark chocolate, milk, beaten whipped cream, powdered sugar, vanilla essence, grated milk chocolate grated dark chocolate] | 20 mins | 1 mins | [American Ice - Creams & Deserts, Pies / Tarts, Chocolate Dessert, Chocolates Desserts, Raksha - Bandhan, Christmas, Mother's Day] | 6Makes 6 wedges | American | chocolate pie recipe | eggless chocolate pie | no bake chocolate pie | homemade Indian chocolate pie | with 29 amazing recipes. chocolate pie recipe | eggless chocolate pie | no bake chocolate pie | homemade Indian chocolate pie is a yummy dessert to suit all occasions. Learn how to make eggless chocolate pie. To make chocolate pie, first make the biscuit base. For that combine the biscuit and melted butter in a bowl and mix well. Press the mixture into the base of a 150 mm. (6") loose-bottomed pie dish. Refrigerate for 15 to 20 minutes or till the base is firm. For the filling, combine the chocolate and milk in a microwave-safe bowl and microwave on high for 30 to 40 seconds. Mix gently till no lumps remain. Keep aside. Combine the beaten whipped cream, powdered sugar and vanilla essence in another bowl and fold gently. Add the prepared chocolate-milk mixture and fold gently. Keep aside. Spread the filling evenly over the set biscuit base and refrigerate for 2 to 3 hours or set till firm. De-mould the pie, garnish with grated chocolate, cut into 6 equal wedges and serve chilled. An evergreen favourite with kids, the chocolate pie is traditionally a time-consuming dessert. Now, here is how you can make no bake chocolate pie quickly and easily using the microwave. All it takes is a few minutes to prepare a biscuit base, a few more minutes to prepare a creamy, chocolaty topping, and a few hours to set in the refrigerator. The crunchy layer at the bottom with a gooey filling is a perfect blend of texture and flavours to please your palate. Garnish with loads of grated chocolate, and serve chilled. Your guests are sure to applaud you for serving homemade Indian chocolate pie after a hearty meal. Not only will kids enjoy this eggless chocolate pie, but the irresistible chocolateness of this dessert will kindle the adults too! You can also try other chocolate based desserts like jam filled chocolates and chocolate brownie. Tips for chocolate pie. 1. You need to use a loose bottomed cake tin so the pie can easily be demoulded before serving. 2. To melt butter, remove it at least half an hour before use. Place it in a microwave safe bowl and microwave it for 10 to 15 seconds. 3. The unbeaten whipped cream should be stored in the deep freezer. 4. Once beaten, it should be immediately stored in an airtight container in the freezer till use. It stays fresh upto 15 days. 5. While mixing chocolate, ensure that there are no lumps remaining. 6. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. Enjoy chocolate pie recipe | eggless chocolate pie | no bake chocolate pie | homemade Indian chocolate pie | with step by step photos. | [Combine the biscuit and melted butter in a bowl and mix well., Press the mixture into the base of a 150 mm. (6") loose-bottomed pie dish., Refrigerate for 15 to 20 minutes or till the base is firm., Combine the chocolate and milk in a microwave-safe bowl and microwave on high for 30 to 40 seconds. Mix gently till no lumps remain. Keep aside., Combine the beaten whipped cream, powdered sugar and vanilla essence in another bowl and fold gently., Add the prepared chocolate-milk mixture and fold gently. Keep aside., To make the eggless chocolate pie, spread the filling evenly over the set biscuit base and refrigerate for 2 to 3 hours or set till firm., De-mould the eggless chocolate pie, garnish with grated chocolate, cut into 6 equal wedges and serve chilled.] | [Energy, 562 cal, Protein, 7.2 g, Carbohydrates, 42.7 g, Fiber, 0 g, Fat, 48.2 g, Cholesterol, 24.2 mg, Sodium, 92.9 mg] | eggless-chocolate-pie-no-bake-indian-pie-38290r |
| rcp8723 | Eggless Chocolate Pudding, Indian Style | NA | NA | [agar-agar, unsweetened cocoa powder, low fat milk, sugar substitute, low fat cream] | 2 mins | 14 mins | [Mousse, Chocolate Dessert, Chocolates Desserts, Raksha - Bandhan, Christmas, Mother's Day, Children's Day] | 8Makes 8 glasses | NA | eggless chocolate pudding recipe | low calorie chocolate pudding | Indian style chocolate pudding with cocoa powder | eggless chocolate pudding is a reasonably low calorie dessert option. Learn how to make Indian style chocolate pudding with cocoa powder. low calorie chocolate pudding is made from agar agar, unsweetened cocoa powder, low fat milk, sugar substitute and low fat cream. The low calorie chocolate pudding is the perfect dessert to surprise your vegetarian friends with! They will be astonished by the fabulous texture of this pudding, achieved using versatile agar-agar instead of fat-laden eggs. To make eggless chocolate pudding, combine the cocoa powder with 2 tbsp of low-fat milk in a bowl, mix well and keep aside. Combine the agar-agar with 1½ cups of water in a broad non-stick pan, mix well and cook on a slow flame for 6 to 7 minutes or till the agar-agar dissolves completely, while stirring occasionally. Strain the mixture through a muslin cloth and keep aside. In the same pan, boil the remaining milk, add the agar-agar mixture, sugar substitute and cocoa- milk mixture, mix well and cook on a slow flame for 5 to 7 minutes, while stirring continuously. Remove from the flame, add the cream and mix well. Pour the mixture into 8 glasses and allow it to cool slightly. Refrigerate for 2 to 3 hours or till the pudding sets completely. Serve chilled. Made in a jiffy, this easy chocolate pudding is sure to top the list of your favourite chocolate desserts, as it is low in calories yet intense in its flavour and aroma. We have added a little bit of sugar substitute to this chocolate pudding with cocoa powder to reduce the calorie and fat content and make it suitable for diabetes. Although low in fat, this pudding is better enjoyed occasionally, when you feel like digging into something chocolaty. Though this low calorie chocolate pudding doesn’t lend in much nutrition, the ideas behind this recipe is to enjoy your favourite dessert with few calories added to your meal. With 45 calories per serving, you can dig into it on occasions. Tips for eggless chocolate pudding. 1. Use a packet of agar-agar which is unopened or recently opened for best results. 2. If you do not find low-fat cream, use regular fresh cream. 3. Use a sugar substitute which can withstand cooking temperature. Enjoy eggless chocolate pudding recipe | low calorie chocolate pudding | Indian style chocolate pudding with cocoa powder | | [To make eggless chocolate pudding, combine the cocoa powder with 2 tbsp of low-fat milk in a bowl, mix well and keep aside., Combine the agar-agar with 1½ cups of water in a broad non-stick pan, mix well and cook on a slow flame for 6 to 7 minutes or till the agar-agar dissolves completely, while stirring occasionally., Strain the mixture through a muslin cloth and keep aside., In the same pan, boil the remaining milk, add the agar-agar mixture, sugar substitute and cocoa- milk mixture, mix well and cook on a slow flame for 5 to 7 minutes, while stirring continuously., Remove from the flame, add the cream and mix well., Pour the mixture into 8 glasses and allow it to cool slightly., Refrigerate for 2 to 3 hours or till the pudding sets completely., Serve the eggless chocolate pudding chilled.] | [Energy, 45 cal, Protein, 3.9 g, Carbohydrates, 7.3 g, Fiber, 0.6 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 50.4 mg] | eggless-chocolate-pudding-indian-style-8723r |
| rcp32921 | Eggless Chocolate Sponge Cake Using Condensed Milk | NA | NA | [plain flour (maida), cocoa powder, baking powder, baking soda, condensed milk, melted butter, vanilla essence, melted butter, plain flour (maida)] | 10 mins | 0 mins | [Basic Indian Dessert Recipes, Indian style Eggless Cakes, High Tea Party, Cakes] | 1Makes 1 cake | Indian | eggless chocolate sponge cake using condensed milk | eggless chocolate sponge cake | no egg chocolate sponge cake | with 26 amazing images Just as they say that values make a man, we can also say with equal conviction that the sponge makes a cake! A soft, spongy luscious eggless chocolate sponge cake using condensed milk can prove to be the base for wondrous creations. Here is one of the most delicious sponge cakes we have ever tasted and it is eggless too. The Eggless Chocolate Sponge cake has an awesomely rich mouth-feel and intense flavor that is mind-blowing. There are many ways of making sponge cake – with milk, curd, oil or butter, but this particular eggless chocolate sponge cake made using condensed milk has a good texture a milky richness that pampers the taste buds. In fact, it is so tasty that you can just serve a cup of warm eggless chocolate sponge cake with a glass of milk to make a tasty and comforting evening tea snack . Of course, you can also use the eggless chocolate sponge cake as the base for more exotic creations by lining it with fruits and cream, decorating it with catchy icing figures, and what not. This no egg chocolate sponge cake can be served for sweets for kitty party. Whatever culinary creation you might have in mind, we are sure our eggless chocolate sponge cake will make it a grand success. In fact, we are sure you will enjoy the very experience of making this eggless chocolate sponge cake using condensed milk using our step-by-step images and video. | [To make eggless chocolate sponge cake using condensed milk, sieve the plain flour, cocoa powder, baking powder and soda bi-carb together and keep aside., Combine the condensed milk, melted butter, vanilla essence and mix well., Add the prepared sieved plain flour-cocoa mixture and 5 to 7 of water and mix gently with help of a spatula., The batter should be of dropping consistency., Grease the cake tin with butter on all the sides., Dust with plain flour and sift to ensure uniform distribution of the flour. Shake and tap the tin to remove the excess flour., Pour the prepared cake batter into a greased and dusted 175 mm. (7”) diameter tin and spread it evenly., Bake in a pre-heated oven at 180ºc (360ºf) for 40 to 45 minutes or till done., The eggless chocolate sponge cake using condensed milk is ready when it leaves the sides of the tin and is springy to touch., When ready, remove the eggless chocolate sponge cake from the oven, invert the tin over a plate and tap sharply to unmould the sponge., Keep the eggless chocolate sponge cake using condensed milk aside to cool and use as required.] | [Energy, 1701 cal, Protein, 38.2 g, Carbohydrates, 251.1 g, Fiber, 3.8 g, Fat, 63.9 g, Cholesterol, 125 mg, Sodium, 734.4 mg] | eggless-chocolate-sponge-cake-using-condensed-milk-32921r |
| rcp4031 | Eggless Chocolate Waffle | NA | NA | [plain flour (maida), baking powder, baking soda, cocoa powder, castor sugar, vanilla extract, milk, melted butter, butter, vanilla ice cream, strawberries, chocolate chips, chocolate sauce] | 5 mins | 7 mins | [Waffle, Raksha - Bandhan, Christmas, Mother's Day, Children's Day, Valentines Day Indian recipes, Thanksgiving] | 7Makes 7 servings | Indian | eggless chocolate waffles recipe | Indian style chocolate waffle | homemade chocolate waffle | with 19 amazing images. Eggless chocolate waffles with crisp exterior and soft inside makes a perfect and delish breakfast/ brunch when topped with butter/ chocolate syrup/ fruits. Learn how to make eggless chocolate waffles recipe | Indian style chocolate waffle | homemade chocolate waffle | These eggless chocolate waffles are crispy on the outside and so soft and fluffy on the inside. Perfect for a lazy weekend breakfast or dessert! These Indian style chocolate waffle have a rich chocolaty flavor that’s contrasted with perfect light and fluffy texture. When topped with fresh strawberries and chocolate syrup, they taste like chocolate covered fruit! Tips to make eggless chocolate waffle: 1. Grease the waffle maker properly using little butter every time you make waffle. 2. You can also serve this chocolate waffle with blueberries. 3. Serve it warm for the best flavours. Enjoy eggless chocolate waffles recipe | Indian style chocolate waffle | homemade chocolate waffle | with detailed step by step photo. | [To make eggless chocolate waffle, in a deep bowl, combine all the ingredients. Whisk well., Pre-heat the waffle maker, grease it with little butter., Pour approx. 1/3 cup of the batter to spread it evenly in each mould and cook for 8 to 10 minutes or until it is crisp from both the sides., Remove and allow it to cool. Repeat steps 2 and 3 to make remaining 6 waffles., Serve eggless chocolate waffle immediately with toppings of your choice.] | [Energy, 244 cal, Protein, 4.7 g, Carbohydrates, 41.9 g, Fiber, 0.8 g, Fat, 6.9 g, Cholesterol, 18.5 mg, Sodium, 193.2 mg] | eggless-chocolate-waffle-4031r |
| rcp40579 | Eggless Churros | Snacks | NA | [plain flour (maida), sugar, butter, vanilla extract, salt, oil, castor sugar, cinnamon (dalchini) powder, nutella] | 5 mins | 30 mins | [American Ice - Creams & Deserts, Quick Evening Snacks, Sweet Snacks, Deep-fried Indian Starters, School Time Snacks, Evening Tea Snacks, Deep Fry] | 35Makes 35 pieces | Indian | eggless churros recipe | cinnamon sugar churros | Nutella stuffed churros | with 27 amazing images. churros are a crunchy snack, prepared by deep-frying stick-shaped pieces of sweetened dough. Learn how to make eggless churros recipe | cinnamon sugar churros | Nutella stuffed churros | Conquer your churros cravings without the eggs! eggless churros offer the same delightful experience, minus the need for special ingredients. churros with chocolate sauce is a popular snack in many parts of the world like Spain, France and parts of America, where it is sometimes even served for breakfast. The magic lies in a simple dough made with water, flour, and a touch of butter. By carefully mixing and cooking the dough, you achieve the perfect consistency for piping. Once fried, these golden churros boast a crisp exterior that gives way to a soft, fluffy interior. Dust them with fragrant cinnamon sugar for a classic touch, or get creative with flavored sugars or decadent dipping sauce. Enjoy these cinnamon sugar churros - a testament to delicious flavor without compromise! pro tips to make eggless churros recipe: 1. For eggless churros, achieve structure by stirring vigorously after adding the flour to the hot water mixture. This activates the gluten in the flour, creating a slightly chewy and elastic dough. 2. You can add 1 tbsp of cornflour to the dough to achieve a crispier exterior while keeping the churros fluffy inside. 3. Use a double piping bag technique. Put one piping bag inside another fitted with a star nozzle. This reinforces the bag and allows for better control while piping. 4. Instead of Nutella you can also serve these hot churros with chocolate ganache. Enjoy eggless churros recipe | cinnamon sugar churros | Nutella stuffed churros | with detailed step by step photos. | [To make eggless churros recipe, combine 1½ cups of water, sugar, butter, vanilla extract and salt in a saucepan, mix well and bring to boil., Switch off the flame, add the plain flour and mix well with the help of a spatula to form a soft dough., Put the dough in piping bag fitted with a star nozzle and pipe out 75 mm. (3 inch) sized churros on a lined baking tray., Heat the oil in a deep non-stick kadhai and deep-fry 8 to 10 churros at a time on a medium flame till golden brown in colour from all the sides., Drain on an absorbent paper. Repeat step 3 and 4 to make churros using remaining batter., Add the churros into the castor sugar-cinnamon mixture and toss well till they are evenly coated with the mixture from all the sides., Serve the eggless churros immediately with nutella.] | [Energy, 67 cal, Protein, 0.5 g, Carbohydrates, 5.4 g, Fiber, 0 g, Fat, 4.9 g, Cholesterol, 1.7 mg, Sodium, 6.1 mg] | eggless-churros-40579r |
| rcp2531 | Eggless Coconut Cookies, Coconut Biscuit | Snacks | NA | [soft butter, castor sugar, desiccated coconut, plain flour (maida), baking powder, milk, desiccated coconut] | 5 mins | 0 mins | [Jain Snacks, Baked Snacks, School Time Snacks, Indian Jar Snacks, Evening Tea Snacks, Cookies, Eggless Cookies, Baked] | 18Makes 18 cookies | Jain | eggless coconut cookies recipe | Indian style coconut biscuits | chewy coconut cookies with desiccated coconut | no egg coconut cookies | with 22 amazing images. eggless coconut cookies recipe | Indian style coconut biscuits | chewy coconut cookies with desiccated coconut | no egg coconut cookies is a munchie which needs no occasion to be served. You can enjoy it at any time of the day. Learn how to make Indian style coconut biscuits. To make eggless coconut cookies, in a deep bowl, add soft butter and beat it using an electric beater until it becomes light and fluffy. Add castor sugar and beat again for 2 minutes. Add desiccated coconut, plain flour and baking powder. Mix well using hands. Add milk and combine to form a dough. Divide the dough into 18 equal portions. Roll the cookies into a 50 mm. (2”) diameter circle and then roll in desiccated coconut. Line the baking tray using a parchment paper. Place 9 cookies on the baking tray, and keep 2 inch distance from one another. Bake at 160°C (320°F) for 15 minutes. Remove and cool completely. Repeat steps 8 to 10 to bake 1 more batch. Serve immediately or store in an air-tight container and use as required. Indian style coconut biscuits are a favourite with everybody. From gourmet bakeries to roadside tea-stalls, everybody stocks this yummy cookie. With the inimitable crunch of desiccated coconut and the enticing aroma of butter, these delectable chewy coconut cookies with desiccated coconut will be worthy company at tea-time! A perfect mix of plain flour, semolina and coconut gives this pleasantly-sweet cookie the ideal texture. Allow these no egg coconut cookies to cool completely before tasting because they will be soft and slightly soggy while warm. Tips to make coconut cookies. 1. You can make the cookie dough and store in the refrigerator for 1 week and use as required. 2. Instead of castor sugar you can also use powdered sugar. 3. Use soft butter for best results. Enjoy eggless coconut cookies recipe | Indian style coconut biscuits | chewy coconut cookies with desiccated coconut | no egg coconut cookies | with step by step photos. | [To make eggless coconut cookies, in a deep bowl, add soft butter and beat it using an electric beater until it becomes light and fluffy., Add castor sugar and beat again for 2 minutes., Add desiccated coconut, plain flour and baking powder. Mix well using hands., Add milk and combine to form a dough., Divide the dough into 18 equal portions., Roll the cookies into a 50 mm. (2”) diameter circle and then roll in desiccated coconut., Line the baking tray using a parchment paper., Place 9 cookies on the baking tray , and keep 2 inch distance from one another., Bake at 160°c (320°f ) for 15 minutes., Remove and cool completely., Repeat steps 8 to 10 to bake 1 more batch., Serve the eggless coconut cookies immediately or store in an air-tight container and use as required.] | [Energy, 113 cal, Protein, 1.1 g, Carbohydrates, 13.4 g, Fiber, 0.6 g, Fat, 6.2 g, Cholesterol, 12.2 mg, Sodium, 53.2 mg] | eggless-coconut-cookies-coconut-biscuit-2531r |
| rcp1950 | Eggless Condensed Milk Cookies | Snacks | NA | [plain flour (maida), baking powder, milk powder, butter, castor sugar, condensed milk, vanilla extract] | 20 mins | 0 mins | [American Ice - Creams & Deserts, Indian Jar Snacks, Evening Tea Snacks, eggless Biscuits, Cookies, Eggless Cookies, Baked, High Tea Party] | 24Makes 24 cookies | Indian | eggless condensed milk cookies recipe | Indian style condensed milk cookies | milkmaid butter cookies | with 22 amazing images. eggless condensed milk cookies recipe is a simple and quick cookies recipe that requires few ingredients and very little effort! Learn how to make eggless condensed milk cookies recipe | Indian style condensed milk cookies | milkmaid butter cookies | A delicious Indian style condensed milk cookies has a rich and intense flavour of milk! Milkmaid butter cookies are made using a basic and minimal ingredients, making it a perfect treat to prepare any time you are in a good mood! These condensed milk biscuits (cookies) are thick, soft, chewy, and flavoured with condensed milk. They are crisp on the edges, slightly chewier in the center and really delicious. pro tips to make condensed milk cookies: 1. Use room temperature ingredients for best results. 2. Don't overmix the dough, or the cookies will be tough. 3. Let the cookies cool completely before storing them, this will help them keep their chewy texture. Enjoy eggless condensed milk cookies recipe | Indian style condensed milk cookies | milkmaid butter cookies | with step by step photos. | [To make eggless condensed milk cookies, sieve the plain flour and baking powder. Combine it along with the milk powder in a deep bowl and keep aside., Cream the butter and castor sugar in a deep bowl using a whisk., Add the condensed milk and whisk well., Fold in the plain flour-milk powder and mix well to form a soft dough., Divide the dough into 24 equal portions and shape each portion into a 50 mm. (2”) diameter thin circle., Place the cookies on a greased baking tray and make a design on each cookie using a fork., Bake in a pre-heated at 160°c (320°f) for about 20 minutes., Remove from the baking tray and allow it to cool completely., Serve the eggless condensed milk cookies immediately or store in an air-tight container.] | [Energy, 87 cal, Protein, 1.5 g, Carbohydrates, 8.6 g, Fiber, 0 g, Fat, 5.2 g, Cholesterol, 13.3 mg, Sodium, 57.7 mg] | eggless-condensed-milk-cookies-1950r |
| rcp2606 | Eggless Cornflake Cookies, Indian Cornflake Cookies | Snacks | NA | [soft butter, brown sugar, castor sugar, vanilla extract, plain flour (maida), baking powder, salt, crushed corn flakes] | 10 mins | 0 mins | [Sweet Snacks, Indian Jar Snacks, Evening Tea Snacks, Cookies, Eggless Cookies, Baked, Teachers Day, Children's Day] | 12Makes 12 cookies | Indian | cornflake cookies recipe | eggless cornflake cookies | easy Indian cornflake cookies | crunchy Indian cornflake cookies | with 21 amazing images. eggless cornflake cookies are simple, delicious, and perfect for satisfying your sweet tooth. Learn how to make cornflake cookies recipe | eggless cornflake cookies | easy Indian cornflake cookies | crunchy Indian cornflake cookies | If you're craving a delightful treat that's both crunchy and wholesome, look no further than our eggless cornflakes cookies! These little bites of joy are not only easy to make but also eggless. Forget store-bought! These Indian cornflake cookies are a symphony of textures. A soft, buttery dough base studded with brown sugar, all enveloped in a crown of the crunchiest cornflakes. Each bite is a delightful explosion - guaranteed to be the best crunchy cookie you've ever had! These crunchy Indian cornflake cookies are not only a delightful snack but also a perfect addition to your tea or coffee time. You can also check out other eggless cookies recipes. These fuss-free Indian cornflake cookies are ready in just 30 minutes and guaranteed to be a hit with your kids! pro tips to make eggless cornflakes cookies: 1. Using plain corn flakes for this recipe is a must. 2. Remember to beat the butter in only one direction to get a smooth mixture. 3. Ensure to sieve the maida to make it lump free. 4. Place the tray in the middle rack of the oven so it bakes evenly. Also since each oven is different, we suggest you check if the cookies are done after 15 minutes. 5. Remember to cool the cookies completely to prevent them from breaking. Enjoy cornflake cookies recipe | eggless cornflake cookies | easy Indian cornflake cookies | crunchy Indian cornflake cookies | with step by step photos. | [To make eggless cornflake cookies, combine the butter, sugar and vanilla essence in a deep bowl and whisk well until smooth and fluffy., Sieve in the plain flour and baking powder in the butter sugar mixture., Add a pinch of salt and mix well to make a soft dough., Divide the dough into 12 equal portions and roll each portion into a flat round cookie., Roll each cookie in the crushed cornflakes and press it well, till they are coated with cornflakes on both the sides., Place the cookies on a lined baking tray at regular intervals and bake it in a pre-heated oven at 180°c (360°f) for 15 minutes., Remove from the oven and allow it to cool completely., Serve or store the eggless cornflake cookies in an air-tight container.] | [Energy, 96 cal, Protein, 0.9 g, Carbohydrates, 12.4 g, Fiber, 0.1 g, Fat, 4.7 g, Cholesterol, 14.2 mg, Sodium, 59.5 mg] | eggless-cornflake-cookies-indian-cornflake-cookies-2606r |
| rcp36866 | Eggless Crepe | NA | NA | [plain flour (maida), cornflour, milk, melted butter, salt, melted butter] | 5 mins | 20 mins | [French style Indian, Crepes, Indian Sweet Pancakes / Crepes, Basic Indian Dessert Recipes, Tava] | 10Makes 10 crepes | Indian | eggless crepe | crepe | eggless pancakes | eggless savoury crepes | Indian eggless crepe | with 13 amazing images. eggless crepe, this simple dish made of basic ingredients like plain flour, corn flour, milk, butter and salt, is so tasty that you can even eat eggless savoury crepes plain. A crepe is a light, thin pancake of French origin. While it is somewhat of a national dish in France, it has also become extremely popular all over the world. At tarladalal, we innovated to make a Indian eggless crepe. Yes, this eggless crepe is safe for vegetarians. Depending on whether it is made savoury or sweet, it can be had for breakfast, as a main course, or as a dessert! Slightly sweet crepes drizzled with fruity sauces or stuffed with sweet somethings are often served for dessert. On the other other hand, you can make wonderful savoury crepes as well. You can stuff your crepes with spinach and grilled mushrooms with balsamic vinegar, with scrambled eggs, or with tomatoes, basil and goat’s cheese, to make scrumptious savoury variants. Another classic option is to stuff it with grilled bell peppers, coat with tomato sauce and bake it. eggless savoury crepes are very popular in Mexico and the USA. A crepe is a very versatile base to start with – you can shape it as you go along with fillings and toppings of your choice, to get just what you wish for! Enjoy how to make eggless crepe | crepe | eggless pancakes | eggless savoury crepes | Indian eggless crepe with detailed step by step photos below. | [To make eggless crepe, combine all the ingredients along with approx. ½ cup of water in a deep bowl and mix well whith a whisk till no lumps remain to make a batter of pouring consistency., Pour 1/4 cup of the batter on a greased non-stick tava (griddle) and rotate in a circular motion to get a 100 mm. (4”) diameter thin circle., When the crêpe begins to peel off, turn the crêpe around and cook on the other side till golden brown spots appear., Repeat steps 2 and 3 to make 9 more eggless crepes., Use the eggless crepes as required.] | [Energy, 76 cal, Protein, 2.1 g, Carbohydrates, 11.7 g, Fiber, 0.9 g, Fat, 2.1 g, Cholesterol, 4.7 mg, Sodium, 11.2 mg] | eggless-crepe-36866r |
| rcp42884 | Eggless Fudgy Chocolate Crinkle Cookies, Vanilla Flavoured | Snacks | NA | [cocoa powder, powdered sugar, olive oil, vanilla extract, plain flour (maida), baking powder, salt, icing sugar] | 5 mins | 0 mins | [American Ice - Creams & Deserts, Jain Snacks, Baked Snacks, Indian Jar Snacks, Evening Tea Snacks, eggless Biscuits, Sweet Desserts] | 7Makes 7 cookies | Jain | eggless chocolate crinkle cookies recipe | Indian fudgy chocolate crinkle cookies | vanilla flavoured crinkle cookies | with 25 amazing images. eggless chocolate crinkle cookies recipe | Indian fudgy chocolate crinkle cookies | vanilla flavoured crinkle cookies is a unique recipe for all the chocolate fans. Learn how to make Indian fudgy chocolate crinkle cookies. Chocolate is everyone’s favourite. Made for chocolate lovers, this is a gourmet recipe which gives a new dimension to the world of cookies. Indian fudgy chocolate crinkle cookies originated in the Philippines, which is a kind of chocolate flavoured cookie covered with powdered sugar. These vanilla flavoured crinkle cookies are classic Christmas cookies. They are rich and fudgy in texture. As the name says, they puff and form cracks on the surface when they are rolled in powdered sugar and baked to perfection. With pleasing delight to hold onto and bite into, the vanilla flavoured crinkle cookies make a perfect gift to make and give for festive occasions – be it a kids’ party or a Valentine treat! Tips to make chocolate crinkle cookies. 1. All ingredients should be at room temperature. 2. Make equal size rounds of the dough. 3. Keep 2 inch distance between 2 cookies. 4. Grease and line the tray properly so that the cookies do not stick. Enjoy eggless chocolate crinkle cookies recipe | Indian fudgy chocolate crinkle cookies | vanilla flavoured crinkle cookies | with step by step photos. | [To make eggless crinkle cookies, in a small bowl, combine flax seeds powder and 3 tbsp of water, mix well and keep aside for 5 minutes., In a deep bowl, add olive oil, powdered sugar, cocoa powder and vanilla extract. Whisk well., Add the flax seed-water mixture and whisk well., Sieve plain flour, baking powder and salt in the same bowl., Mix the dry ingredients with wet ingredients., Scoop out equal portions of the cookie dough and roll the balls in the icing sugar., Place them on the baking tray lined with parchment paper. Keep distance between each cookie., Bake the cookies in a pre-heated oven at 180°c (360°f) for 12 to 15 minutes., Remove the tray from the oven and let it cool and serve eggless crinkle cookies immediately or store in an air-tight container.] | [Energy, 129 cal, Protein, 1.6 g, Carbohydrates, 21.8 g, Fiber, 0.5 g, Fat, 4 g, Cholesterol, 11.3 mg, Sodium, 79 mg] | eggless-fudgy-chocolate-crinkle-cookies-vanilla-flavoured-42884r |
| rcp43036 | Eggless Ghee Cake | Snacks | NA | [ghee, powdered sugar, vanilla extract, milk powder, milk, plain flour (maida), baking powder, baking soda] | 10 mins | 0 mins | [Sweet Snacks, Baked Snacks, Evening Tea Snacks, Indian style Eggless Cakes, Raksha - Bandhan, Christmas, Mother's Day] | 12Makes 12 slices | Indian | eggless ghee cake recipe | Indian style desi ghee cake | ghee cake | with 21 amazing images. This eggless ghee cake is a delicious and easy-to-make dessert that is perfect for any occasion. Learn how to make eggless ghee cake recipe | Indian style desi ghee cake | ghee cake | Indian style desi ghee cake is easy to make, soft and moist, rich, fluffy, and delicious cake that will melt in your mouth. The cake is made using simple ingredients that is flavored with ghee. The best part is that this ghee cake requires no decoration, frosting, or glaze. It is all good by itself. I bet you can't stop after eating a slice of this ghee cake. eggless ghee cake is a very aromatic and delicious loaf cake with soft crumbs and light texture. Tips to make eggless ghee cake: 1. Do not use hot or melted ghee, use thick ghee. 2. Adding milk powder enhances the flavour of the cake. 3. Do not slice the cake when it’s hot otherwise it may be crumble. Enjoy eggless ghee cake recipe | Indian style desi ghee cake | ghee cake | with detailed step by step photos. | [To make eggless ghee cake, in a deep bowl, add ghee, powdered sugar, vanilla extract, milk powder and milk. Whisk well., Add plain flour, baking powder and baking soda and whisk well until no lump remain., Transfer the batter into a greased and lined tin. Sprinkle some pistachio flakes and almond flakes., Bake in a pre-heated oven at 180°c (360°f) for 30 to 35 minutes or until done., Remove and cool it completely. Demold and cut into 12 equal slices., Serve the eggless ghee cake.] | [Energy, 202 cal, Protein, 3.5 g, Carbohydrates, 23.4 g, Fiber, 0 g, Fat, 10.5 g, Cholesterol, 2 mg, Sodium, 43.8 mg] | eggless-ghee-cake-43036r |
| rcp2894 | Eggless Green Peas Waffle, Matar Waffles | Snacks | NA | [green peas, semolina (rava / sooji), urad dal (split black lentil) flour, chopped green chillies, cumin seeds (jeera), chopped coriander (dhania), asafoetida (hing), fruit salt, oil, salt, oil] | 10 mins | 35 mins | [Jain Naashta, Jain Breakfast, Breakfast Chillas, Indian Pancakes, Indian Snacks for Entertaining, Evening Tea Snacks, Indian Party, High Tea Party] | 6Makes 6 waffles | Jain | green peas waffle recipe | Indian matar waffles | eggless green peas waffle | quick green peas waffles | with 30 amazing images. green peas waffle recipe | Indian matar waffles | eggless green peas waffle | quick green peas waffles is a perfect quick fix breakfast recipe. Learn how to make Indian matar waffles. Green pea waffles look good, taste good, and are wholesome too – the perfect features to please people of all ages! These Indian matar waffles are prepared with readily available ingredients like green peas, semolina and urad dal flour. In fact, if urad dal flour is not available, you can even substitute with rice flour. The use of fruit salt helps to make the waffles puff up and cooking the batter in a waffle iron gives it the required crispness and also makes it look fantastic. Just ensure you serve these eggless green peas waffle fresh just plain or with perky a chutney! Tips for green peas waffle. 1. Serve green peas waffle with green chutney. 2. Serve green peas waffle with coconut chutney. 3. Use a silicone spatula or wooden spatula to remove the waffles. Don't use any sharp object or steel object to remove the waffles as they could damage your waffle iron. 4. Cooking time in waffle maker can differ. So keep checking if your waffle is getting cooked. 5. Cooking time will also differ depending on the ingredients of the batter. Eg is the batter made of plain flour or rava (semolina). Enjoy green peas waffle recipe | Indian matar waffles | eggless green peas waffle | quick green peas waffles | with step by step photos. | [To make green peas waffle, grind the green peas in a blender to a coarse paste., Combine the green pea paste, semolina, urad dal flour, curds, green chillies, cumin seeds, coriander, asafoetida, salt, oil and 1 cup of water in a deep bowl and make a smooth batter., Just before making the waffles, add the fruit salt and mix gently., Pre-heat a waffle iron., Grease the waffle iron with little oil, use 1/3 of the green pea batter to spread it evenly into 2 waffle moulds. Put some oil over the batter and cook in a waffle maker for 10 minutes or till the waffles are crispy., Repeat with the remaining batter to make 4 more waffles., Serve the green peas waffle immediately with green chutney.] | [Energy, 254 cal, Protein, 10.8 g, Carbohydrates, 37.1 g, Fiber, 6.4 g, Fat, 6.8 g, Cholesterol, 0.8 mg, Sodium, 18 mg] | eggless-green-peas-waffle-matar-waffles-2894r |
| rcp2362 | Eggless Instant Cheese Straws | Snacks | NA | [grated processed cheese, plain flour (maida), salt, butter, chilli powder, plain flour (maida)] | 5 mins | 0 mins | [Indian Cheese Recipes, Jain Snacks, Baked Snacks, Indian Jar Snacks, Baked, Diwali, Children's Day] | 24Makes 24 straws | Jain | instant cheese straws recipe | eggless Indian cheese straws | how to make easy cheese straws | with 21 amazing images. instant cheese straws recipe | eggless Indian cheese straws | how to make easy cheese straws is a kids jar snack which is loaded with cheesy flavour through and through. Learn how to make eggless Indian cheese straws. To make instant cheese straws, sieve the flour and add the salt. Rub the butter into the flour with finger tips till the mixture resembles bread crumbs. Add the cheese and chilli powder and mix well. Add ice-cold water (approx. 2 tablespoon) and make a dough. Roll out the dough on a lightly floured board to 6 mm. (1/4") thickness. Cut into long strips with a fluted cutter and give 2 twists. Arrange the straws on an ungreased baking dish and bake in a pre-heated oven at 200°c (400°f) for 15 minutes. Serve immediately or store in an air-tight container. Cheese-based tidbits do not have to be store bought. Here is how you can make crispy eggless Indian cheese straws at home to amaze the kids. While it might take a little practice to master this, it is not so difficult if you follow the instructions thoroughly. What is more, it does not even call for any exotic ingredients – just simple stuff readily available in your larder, a bit of love, and an element of surprise! These flaky textured easy cheese straws is one utterly mind-blowing snack that you will love to the core – literally! These instant cheese straws are wonderful to serve with onion thyme soup or pumpkin potato soup. Tips to make instant cheese straws. 1. Butter has to be at room temperature, so remember to remove it from the refrigerator at least half an hour in advance. 2. For rolling use a big board or a plain surface and spread enough plain flour on it so rolling is easier. 3. Ice cold water is a must to make the cheese straws flaky. 4. While arranging the cheese straws on the baking tray. Keep enough distance between the straws so they do not stick to each other. 5. Cool the cheese straws well before storing, as warmth may make them soggy. Enjoy instant cheese straws recipe | eggless Indian cheese straws | how to make easy cheese straws | with step by step photos. | [To make instant cheese straws, sieve the plain flour and add the salt., Rub the butter into the flour with finger tips till the mixture resembles bread crumbs., Add the cheese and chilli powder and mix well., Add ice-cold water (approx. 2 tablespoon) and knead into a stiff dough., Divide the dough into 3 equal portions and roll each portion into a 150 mm. (6”) x 150 mm. (6”) square using a little plain flour for rolling., Cut into ¾” wide strips using a knife and give 2 twists to each strip., Arrange the strips on an ungreased baking dish and bake in a pre-heated oven at 200°c (400°f) for 15 minutes., Serve the instant cheese straws immediately or store in an air-tight container.] | [Energy, 37 cal, Protein, 1 g, Carbohydrates, 4.1 g, Fiber, 0 g, Fat, 1.8 g, Cholesterol, 5.9 mg, Sodium, 33.6 mg] | eggless-instant-cheese-straws-2362r |
| rcp2620 | Eggless Lemon Cake, Indian Style Lemon Cake | Snacks | Veg | [lemon rind, lemon juice, plain flour (maida), baking soda, baking powder, curd (dahi), powdered sugar, oil] | 10 mins | 0 mins | [Easy Indian Veg, Comfort Foods, Indian Snacks for Entertaining, Sweet Snacks, Evening Tea Snacks, Cakes, Indian style Eggless Cakes] | 6Makes 6 servings (6serving ) | Indian | eggless lemon cake | Indian style lemon cake | vegetarian lemon cake | no egg lemon cake | with 17 amazing images. Make this simple eggless lemon cake with easily available ingredients in India. We have made this a vegetarian lemon cake ( no egg lemon cake) as there are a very large number of Indian’s who don’t eat eggs. Indian style lemon cake is made from lemon rind, lemon juice, plain flour, baking powder, baking soda, curds, powdered sugar and oil. To make vegetarian lemon cake, combine the plain flour, baking soda, baking powder in a deep bowl, mix well and keep aside. Combine the curds, powdered sugar, lemon rind, lemon juice and oil in a deep bowl, mix well using a whisk. Add the plain flour mixture and mix well using a spatula. Cool slightly, loosen the sides with the help of a knife and demould it. Cut the cake into wedges. Serve immediately or store in an air-tight container. Bring together the soft succulence of the best of cakes with the citrusy scent and flavour of lemon, to make a perfectly delightful eggless lemon cake treat. The cake dough of the eggless lemon cake is perked up with tangy ingredients like lemon juice and rind, which gives a fresh aroma and refreshing flavour to the cake. Serve the no egg lemon cake warm, with tea, to enjoy the pleasant citrusy tinge. For those who enjoy such fresh and tangy flavours, there are more recipes like the Lemon Butter Icing and Lemon Cheesecake. Learn to make eggless lemon cake | Indian style lemon cake | vegetarian lemon cake | no egg lemon cake | with step by step photos below. | [To make eggless lemon cake, combine the plain flour, baking soda, baking powder in a deep bowl, mix well and keep aside., Combine the curds, powdered sugar, lemon rind, lemon juice and oil in a deep bowl, mix well using a whisk., Add the plain flour mixture and mix well using a spatula., Transfer the mixture into a greased aluminium 175 mm. (7”) tin and bake it in a pre-heated oven at 180°c ( 360°f ) for 35 to 40 minutes., Cool slightly, loosen the sides with the help of a knife and demould it., Cut the eggless lemon cake into wedges., Serve the eggless lemon cake immediately or store in an air-tight container.] | [Energy, 332 cal, Protein, 5.1 g, Carbohydrates, 51.4 g, Fiber, 0.4 g, Fat, 10.9 g, Cholesterol, 5.3 mg, Sodium, 9.6 mg] | eggless-lemon-cake-indian-style-lemon-cake-2620r |
| rcp39101 | Eggless Lemon Cupcakes Recipe | Snacks | NA | [soft butter, powdered sugar, lemon rind, lemon juice, milk, plain flour (maida), cornflour, baking powder, baking soda, soft butter, cream cheese, icing sugar, lemon juice, lemon rind, lemon slices, mint leaves (pudina)] | 10 mins | 0 mins | [American Ice - Creams & Deserts, Sweet Snacks, Evening Tea Snacks, Cakes, Cheesecake, Indian style Eggless Cakes, Baked] | 8Makes 8 cupcakes | Indian | eggless lemon cupcakes recipe | lemon cupcake with cream cheese frosting | lemon muffins | with 30 amazing images. These easy lemon Cupcakes with butter cream cheese frosting have the perfect balance of sweet and tanginess and are perfect to serve for parties, picnic and get togethers. Learn how to make eggless lemon cupcakes recipe | lemon cupcake with cream cheese frosting | lemon muffins | These eggless lemon cupcakes are moist, fluffy, zingy and topped with an incredible lemon butter-cream cheese that's a lemon-lover's dream! These are one of my favorite cupcake recipes. You will love the fluffy, moist crumb with that tongue-tickling citrus frosting. Serve these lemon cupcake with cream cheese frosting at a party, carry them along on a trip, or simple relish them. Tips to make lemon cupcakes: 1. Do not over beat the frosting or else the fats and milk residues will split and the frosting will get spoilt. 2. Make sure to use fresh lemons for fresh citrus flavour. 3. Instead of cream cheese you can use beaten whipped cream. Enjoy eggless lemon cupcakes recipe | lemon cupcake with cream cheese frosting | lemon muffins | with detailed step by step. | [To make eggless lemon cupcake, in a deep bowl, whisk soft butter and sugar till light and fluffy., Add lemon zest and lemon juice, whisk well., Sieve in the plain flour, corn flour, baking powder, baking soda and milk., Whisk well till no lumps remain., Pour equal quantities of batter into 9 lined muffin trays. Bake in a preheated oven at 180°c (360°f) for 12 to 15 minutes., Remove and allow them to cool., In a deep bowl, add soft butter and cream cheese. Beat for 2 minutes using an electric beater until it turns light and fluffy., Gradually add the icing sugar and lemon juice in the butter cream cheese mixture and beat well., Put the frosting in the star nozzle fitted piping bag., Pipe out any desired design on the muffin of your choice., Garnish with some lemon rind and lemon slice., Serve the eggless lemon cupcakes immediately.] | [Energy, 273 cal, Protein, 3.3 g, Carbohydrates, 28.2 g, Fiber, 0.3 g, Fat, 16.3 g, Cholesterol, 47.8 mg, Sodium, 292.2 mg] | eggless-lemon-cupcakes-recipe-39101r |
| rcp35885 | Eggless Mango Cheesecake Cups | Snacks | NA | [digestive biscuit, melted butter, cream cheese, powdered sugar, vanilla extract, beaten whipped cream, mango pulp, chopped mangoes, agar-agar, water, chopped mangoes, mint leaves] | 15 mins | 0 mins | [American Ice - Creams & Deserts, Sweet Snacks, Fruit Based Indian Desserts, Cheesecake, Raksha - Bandhan, Christmas, Mother's Day] | 12Makes 12 cups | Indian | eggless mango cheesecake cups recipe | no bake mini mango cheesecake | mango cheesecake cups | with 31 amazing images. mini mango cheesecake cups are truly the best way to celebrate mangoes in summer. Learn how to make eggless mango cheesecake cups recipe | no bake mini mango cheesecake | mango cheesecake cups | These mango cheesecake cups are sweet, slightly tart, creamy - every bite is perfect! This no bake mango cheesecake is such a dreamy dessert. You can make a whole cake or mini mango cheesecakes, either way this will be an absolute summer hit! no bake mini mango cheesecake has the perfect amount of sweetness balanced with the tang from the cream cheese. Not too sweet, and so easy to eat a lot of. Much lighter than baked cheesecake recipes, this no bake mango dessert is utterly refreshing. Tips to make mini mango cheesecake: 1. Adding agar agar or gelatin in the no bake cheesecakes is very important for the perfect texture. 2. Instead of powdered sugar you can use castor sugar to make this cheesecake mixture. 3. Make sure to use use stiff beaten whipped cream. Enjoy eggless mango cheesecake cups recipe | no bake mini mango cheesecake | mango cheesecake cups | with detailed step by step photos. | [To make mini mango cheesecake recipe, crush the digestive biscuits and transfer into a mixer jar., Blend into fine powder, transfer into a deep bowl, add the melted butter., Crumble and mix well, put 1½ tbsp of the mixture in each lined cupcake mould., Press it well and allow it to set in the refrigerator for 30 minutes., Combine agar agar and 2 tbsp of warm water in a small bowl, mix well and keep aside., In another deep bowl, add cream, and powdered sugar, beat well using an electric beater until light and fluffy., Add vanilla extract, beaten whipped cream, agar agar mixture and mango pulp., Beat again for a minute. Add the chopped mangoes and mix well., Pour 2 tbsp equal quantities of the mixture over the biscuit base and spread it evenly., Repeat steps to make remaining 3 more mango cheesecakes., Refrigerate for 3 to 4 hours in the refrigerator or until it’s completely set., Remove, demould and garnish with chopped mangoes and mint leaves., Serve the mini mango cheesecake chilled.] | [Energy, 158 cal, Protein, 1.7 g, Carbohydrates, 14.8 g, Fiber, 0.1 g, Fat, 10.2 g, Cholesterol, 18.3 mg, Sodium, 88 mg] | eggless-mango-cheesecake-cups-35885r |
| rcp2536 | Eggless Marble Butter Cookies | Snacks | NA | [plain flour (maida), powdered sugar, soft butter, vanilla essence, cocoa powder] | 5 mins | 0 mins | [School Time Snacks, Indian Jar Snacks, Evening Tea Snacks, eggless Biscuits, Cookies, Eggless Cookies, Raksha - Bandhan, Christmas] | 22Makes 22 cookies | Indian | eggless marble butter cookies recipe | chocolate butter cookies | vanilla chocolate marble cookies | with 20 amazing images. eggless marble butter cookies are buttery, soft eggless cookies which everyone is sure to enjoy. Learn how to make eggless marble butter cookies recipe | chocolate butter cookies | vanilla chocolate marble cookies | Indulge in a delightful treat with eggless marble butter cookies! These melt-in-your-mouth cookies come together without any eggs. These melt-in-the-mouth chocolate butter biscuits are loaded with butter and cocoa, two potent ingredients that have the power to transform any food into an irresistible treat. You will find that the butter not only gives this biscuit a fabulous texture but also a rich flavour, notably buttery. A dash of vanilla highlights the strengths of cocoa, making the chocolate butter cookies all the more appealing. Enjoy these eggless marble butter cookies with a cupful of your favourite beverage! vanilla chocolate marble cookies are a crowd-pleasing treat, perfect for birthday parties , after-school snacks, or a delightful surprise in a lunchbox. pro tips to make marble butter cookies: 1. This recipe requires soft butter, so remember to remove it from the refrigerator at least half hour before using. Make sure all the ingredients are on room temperature. 2. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 3. Ensure to keep a little distance between each cookie while placing them on the baking tray. 4. Cool the cookies before storing them, else they will turn soggy. Enjoy eggless marble butter cookies recipe | chocolate butter cookies | vanilla chocolate marble cookies | with detailed step by step images. | [To make eggless marble butter cookies recipe, sieve the flour and powdered sugar together, in a deep bowl., Add the soft butter and vanilla extract. Mix well and knead into a smooth dough without using any water., Divide the dough into two equal parts., In one portion of the dough, add the cocoa powder and knead well until well combined., Take a small portion of both the doughs and roll it lightly to make 50mm (2 inch) diameter cookies., Repeat step 5 to make 21 more cookies., Place them all on a lined baking tray and bake them in a pre-heated oven at 180°c (360°f) for 20 minutes., Cool and serve marble butter cookies immediately or store in an air-tight container and use as required.] | [Energy, 118 cal, Protein, 1.3 g, Carbohydrates, 13.8 g, Fiber, 0.1 g, Fat, 6.4 g, Cholesterol, 19.3 mg, Sodium, 65 mg] | eggless-marble-butter-cookies-2536r |
| rcp2512 | Eggless Marble Cake, Marble Cake | NA | NA | [plain flour (maida), baking powder, baking soda, salt, soft butter, condensed milk, castor sugar, vanilla essence, cocoa powder, milk, melted butter, plain flour (maida)] | 5 mins | 1 mins | [Cakes, Indian style Eggless Cakes, Baked, Children's Day, High Tea Party, Western Party, Oven] | 1Makes 1 cake (6 slice ) | Indian | marble cake recipe | eggless marble cake | veg marble cake | easy marble cake | with 22 amazing images. The Eggless Marble Cake is a lusciously spongy cake with the rich and delicious aroma of condensed milk and vanilla, laced with portions of intense dark chocolate cake. It is called Marble Cake because it appears like marble. The cake is soft and is flavourful, simple though tasty. Hosting a High Tea Party, then Eggless Marble Cake is a great accompaniment to your tea. You can make the cake 3 days in advance as it will stay fresh. Just cling wrap Eggless Marble Cake and store it in an airtight box. Once the Marble Cake is baked make sure to demould it after 5 minutes and place it on a rack or else it will have water droplets which will reduce the shelf life of the cake. Marble Cake can be warmed in the microwave and serve with a scoop of Vanilla Ice-Cream. Eggless Marble Cake can also be coated with a layer of Chocolate Truffle Sauce, once it has cooled completely and then slice it to serve. Enjoy how to make Eggless Marble Cake recipe with detailed step by step photos and video below. | [To make eggless marble cake, grease a 150 mm. (6”) cake tin with melted butter, dust it with plain flour and sift to ensure uniform distribution of the flour. Shake and remove the excess flour. Keep aside., Sieve the plain flour, baking powder and baking soda in a deep bowl and keep aside., Take a small add 2 tbsp of hot water and add the cocoa powder. Mix it very well using a whisk. Keep aside., Combine the sugar, condensed milk, butter and vanilla essence in a deep bowl and beat it till smooth using an electric beater., Add the sieved plain flour mixture and milk alternatively and beat it lightly till mixed well. Keep aside., Divide the batter in 2 equal portions., Add the cocoa mixture in one of the batter mix very well to form a chocolate sponge batter., Pour both the batter into the greased and dusted cake tin alternatively and spread it evenly., Take a fork or a toothpick, pass it through the batter till the bottom and create circular swirls throughout without lifting the fork., Bake the eggless marble cake in a pre-heated oven at 180°c (360°f) for 40 minutes till the cake leaves the sides of the tin and is springy to touch., Demould it and keep the eggless marble cake aside to cool for 15 to 20 minutes over a rack., Cut the eggless marble cake into pieces and serve.] | [Energy, 307 cal, Protein, 6.4 g, Carbohydrates, 42.9 g, Fiber, 0.1 g, Fat, 12.9 g, Cholesterol, 25 mg, Sodium, 332.3 mg] | eggless-marble-cake-marble-cake-2512r |
| rcp3254 | Eggless Mayonnaise, Easy Homemade Mayonnaise Recipe | NA | NA | [fresh cream, condensed milk, oil, mustard (rai / sarson) paste, salt, vinegar] | 2 mins | 0 mins | [Italian Basic, Indian Dips / Sauces, Italian Party, Western Party] | 1Makes 1 cup (14 tbsp ) | Indian | eggless mayonnaise recipe | veg mayonnaise | homemade eggless mayonnaise | Indian style mayonnaise with condensed milk | with 10 amazing images. eggless mayonnaise recipe is a super alternative for vegetarians, for those who do not eat eggs. Many Indian housewives prefer making mayonnaise at home and storing it in the refrigerator. It is used as a condiment and a dressing. To make Indian style mayonnaise with condensed milk, combine the fresh cream and condensed milk in a deep bowl and beat well using an electric beater for 2 minutes or till the mixture turns smooth. Add the oil, mustard paste, vinegar and beat again to make homemade eggless mayonnaise. You can use Eggless Mayonnaise for making wraps, burgers, hot dogs, sandwiches and salads. This is our wonderful Indian version of preparing veg mayonnaise which is quick, easy and fabulously tasty. Take the perfect ingredients, mix them together and ta-da, there you have just what you need to add some zing to your dish. Enjoy the intensity of mustard and the pampering lusciousness of fresh cream and condensed milk in every mouthful of Eggless Mayonnaise! Enjoy how to make eggless mayonnaise recipe | veg mayonnaise | homemade eggless mayonnaise | Indian style mayonnaise with condensed milk | with detailed step by step photos and video below. | [To make eggless mayonnaise, combine the fresh cream and condensed milk in a deep bowl and beat well using an electric beater for 2 minutes or till the mixture turns smooth., Add the oil gradually while continuously beating the fresh cream-condensed milk mixture for another 2 minutes or till the mixture becomes light and fluffy., Add the mustard paste, salt, pepper powder and vinegar and beat again for 1 more minute., Use the eggless mayonnaise as required or store refrigerated till use., eggless mayonnaise stays fresh for 2 days when refrigerated.] | [Energy, 121 cal, Protein, 0.2 g, Carbohydrates, 0.8 g, Fiber, 0 g, Fat, 13 g, Cholesterol, 0 mg, Sodium, 3.7 mg] | eggless-mayonnaise--easy-homemade-mayonnaise-recipe-3254r |
| rcp33618 | Eggless Oats Cheese Straw, Oatmeal Cheese Straws | Snacks | NA | [oats flour, plain flour (maida), salt, butter, grated processed cheese, chilli powder, mustard (rai / sarson) powder, butter] | 5 mins | 0 mins | [Indian Cheese Recipes, Jain Snacks, Baked Snacks, School Time Snacks, Indian Jar Snacks, Evening Tea Snacks, Baked] | 20Makes 20 straws (20 straw ) | Jain | oats cheese straw recipe | eggless Indian oat sticks with cheese | oatmeal cheese straws | homemade oats cheese straws for kids | with 35 amazing images. oats cheese straw recipe | eggless Indian oat sticks with cheese | oatmeal cheese straws | homemade oats cheese straws for kids are baked till the flavours mingle and you get a perfect crispness. Learn how to make eggless Indian oat sticks with cheese. To make oats cheese straw, combine the oats flour, plain flour and salt in a bowl and mix well. Rub the butter into the flour with your fingertips till the mixture resembles bread crumbs. Add the cheese, chilli powder and mustard powder and mix well. Add 3 tbsp of ice-cold water and knead into a semi-stiff dough. Divide the dough into 25 equal portions and roll each portion into 115 mm. (4.5”) cylindrical long stick. Arrange the straws on a greased baking dish and bake in a pre-heated oven at 200°C (400°F) for 20 minutes, turn them once after 10 minutes. Cool completely and serve or store in an air-tight container. These eggless Indian oat sticks with cheese are baked using oats and cheese making it an interesting, snack option. The addition of mustard powder along with chilli powder gives a final finish touch. Munch on these straws plain, use a tantalizing dip or add herbs and seasoning into the dough for a masala version of these oatmeal cheese straws. With very little quantity of cheese added in these homemade oats cheese straws for kids, they are a healthier option that store bought cheese laden straws and sticks. When served with a warm bowl of tomato soup they make a hearty fare. Tips for oats cheese straw. 1. Store oats cheese straw in an airtight container for 7 days. 2. Oats cheese straw is a perfect tiffin box snack for kids to take to school. 3. Gradually add 3 tbsp of ice-cold water while kneading the dough. You must use ice-cold water to add to dough. 4. Rub the butter into the flour with your fingertips till the mixture resembles bread crumbs. See the consistency of the bread crumbs. 5. Oats cheese straw are firm when baked and cooled and not super crisp. Enjoy oats cheese straw recipe | eggless Indian oat sticks with cheese | oatmeal cheese straws | homemade oats cheese straws for kids | with step by step photos. | [To make oats cheese straw, combine the oats flour, plain flour and salt in a bowl and mix well., Rub the butter into the flour with your fingertips till the mixture resembles bread crumbs., Add the cheese, chilli powder and mustard powder and mix well., Add 3 tbsp of ice-cold water and knead into a semi-stiff dough., Divide the dough into 25 equal portions and roll each portion into 115 mm. (4. 5”) cylindrical long stick., Arrange the straws on a greased baking dish and bake in a pre-heated oven at 200°c (400°f) for 20 minutes, turn them once after 10 minutes., Cool the oats cheese straw, completely and serve or store in an air-tight container., To get ½ cup of coarsely ground oats flour, grind ½ cup of quick cooking rolled oats in a mixer till coarse., Make sure that you use butter kept at room temperature and not melted.] | [Energy, 46 cal, Protein, 1 g, Carbohydrates, 3.3 g, Fiber, 0.1 g, Fat, 3.2 g, Cholesterol, 0 mg, Vitamin A, 106.4 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 0 mg, Folic Acid, 0.6 mcg, Calcium, 15.8 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 26.3 mg, Potassium, 4.4 mg, Zinc, 0 mg] | eggless-oats-cheese-straw-oatmeal-cheese-straws-33618r |
| rcp33109 | Eggless Orange and Tutti Frutti Loaf | NA | NA | [plain flour (maida), baking powder, baking soda, condensed milk, melted butter, orange juice, orange crush, vanilla essence, tutti-frutti, milk] | 10 mins | 0 mins | [Advanced Recipes, Christmas, Children's Day, Oven, Kids After School, Advanced Breads] | 11Makes 11 slices | NA | Show us a kid who doesn’t love tutti frutti... sprinkle some tutti-frutti on any dish and your kid will be happy to gobble it up! Here is an attractive snack, which your kids will fall head-over-heels in love with! Spongy and tasty, this Eggless Orange Tutti Frutti Loaf is resplendent with the tanginess of orange and the appeal of tutti frutti. The intense orange taste comes from a combination of orange juice and marmalade, while the richness of flavour and texture comes from butter and condensed milk. You can prepare this and store it in an airtight container for 4-5 days. Enjoy it as such, or warm it a little before serving. You can also try your hand at other tutti frutti treats like Stuffed Dates with Christmas Fruits and Sweet Buns . | [Combine the plain flour, baking powder and baking soda in a deep bowl, mix well. Keep aside., Combine the condensed milk, butter, orange juice, orange marmalade and vanilla essence in another bowl and mix gently using a wooden spoon or spatula., Add the flour mixture and mix gently using a wooden spoon or spatula., Add the milk and mix gently to make a batter of dropping consistency., Add 4 tbsp of tutti-fruit and mix gently., Pour the mixture into a 200 mm. (8") x 75 mm. (3") greased and dusted loaf tin., Sprinkle the 1 tbsp tutti-frutti evenly over it and bake in a pre-heated oven at 180°c (360°f) for 35 minutes., Cool slightly, loosen the edges using a knife and demould it by inverting the tin over a rack and tap gently to unmould the loaf., Cut into 11 slices and serve immediately or store in an air-tight container. Use as required., Orange marmalade is a kind of jam with cooked orange peels in it, which is readily available in the market.] | [Energy, 163 cal, Protein, 3.4 g, Carbohydrates, 25.4 g, Fiber, 0.3 g, Fat, 5.5 g, Cholesterol, 10.4 mg, Sodium, 171.1 mg] | eggless-orange-and-tutti-frutti-loaf-33109r |
| rcp1901 | Eggless Orange Muffins Recipe | BreakFast | Veg | [melted butter, condensed milk, orange crush, plain flour (maida), baking powder, orange rind, baking soda, orange juice, icing sugar, orange juice, orange rind] | 5 mins | 0 mins | [Easy Indian Veg, Breakfast Muffins, Teacakes, Cakes, Baked, Children's Day, Indian Birthday Party, Kids After School] | 9Makes 9 muffins | Indian | eggless orange muffins recipe | easy orange muffin | moist orange muffin | with 25 amazing images. Deliciously moist orange muffin with a tangy orange flavour make a sumptuous treat for your kids. Learn how to make eggless orange muffins recipe | easy orange muffin | moist orange muffin | These bakery style orange muffins are bursting with citrus flavor! These moist muffins use fresh or canned orange juice and orange zest for an amazing orange flavor. You can prepare and keep these easy orange muffin for 2 to 3 days in an air-tight container, so they can grab one anytime they feel hungry! While the muffins aren’t super sweet, the orange glaze is pure sugar bliss! A simple mix of fresh orange juice and powdered sugar creates a lovely topping that enhances eggless orange muffins so well. These muffins are one of the fun Sweet Treats that pampers your kids with every mouthful! Tips to make orange muffins: 1.Use malta oranges to make this recipe as its more sweeter compared to normal oranges. 2. This is how we have finely sliced the orange peel for the garnish. 3. Make sure to use melted butter which is not hot otherwise the muffins will not come out properly. Enjoy eggless orange muffins recipe | easy orange muffin | moist orange muffin | with detailed step by step photos. | [To make eggless orange muffins, in a deep bowl add melted butter and condensed milk. Mix well., Add orange crush, plain flour, baking powder, orange rind, baking soda and orange juice., Whisk well to form a lump free batter. Pour 9 equal quantities of batter into lined muffin tray., Bake the muffins in pre heated oven at 180°c (360°f) for 15 minutes or until done., Remove and cool them slightly. Meanwhile in another small bowl, combine icing sugar and orange juice to make glaze., Dip each muffin in the glaze and drip off the remaining glaze., Garnish with orange rind and serve eggless orange muffins.] | [Energy, 207 cal, Protein, 3.2 g, Carbohydrates, 28.1 g, Fiber, 0.3 g, Fat, 9.3 g, Cholesterol, 23.3 mg, Sodium, 210 mg] | eggless-orange-muffins-recipe-1901r |
| rcp1110 | Eggless Pancakes, Basic Pancake Without Eggs | Snacks | NA | [plain flour (maida), milk, vinegar, melted butter, powdered sugar, vanilla extract, baking powder, baking soda, butter, butter, banana slices, strawberry slices, blueberries, maple syrup, whipped cream] | 5 mins | 20 mins | [American, American Breakfast, Quick breakfast, Breakfast Chillas, Indian Pancakes, Indian Snacks for Entertaining, Evening Tea Snacks, Indian Sweet Pancakes / Crepes] | 10Makes 10 pancakes | Indian | eggless pancakes recipe | Indian style eggless pancakes | basic pancakes without eggs | with 22 amazing images. Indian style eggless pancakes is a simple pancake recipe without egg and topped with maple syrup, best served for breakfast or as a snack . Learn how to make eggless pancakes recipe | Indian style eggless pancakes | basic pancakes without eggs | eggless pancakes are small, round and flat cakes made using plain flour, milk, butter. They very soft and melt-in-mouth. basic pancakes without eggs is served with a dollop of butter and maple syrup. eggless pancakes are generally served as a breakfast with any topping of your choice such as maple syrup, nutella, chocolate syrup, cream cheese, banana, blueberries, strawberries or any seasonal fruit. It’s a no fuss egg free recipe, which gets ready within 10 minutes. You can also try Banana oats pancake 4 ways recipe. Tips to make eggless pancakes recipe: 1. Make sure to cook the pancakes on slow flame so that they get cooked evenly. 2. Instead of powdered sugar you can also use castor sugar. 3. Do not keep the batter for longer time, you have to make it as soon as you make the batter. 3. Adding vanilla extract gives an intense vanilla flavour to the pancakes. Enjoy eggless pancakes recipe | Indian style eggless pancakes | basic pancakes without eggs | with detailed step by step images. | [To make eggless pancakes, in a deep bowl, add milk, vinegar and whisk well., Add melted butter, powdered sugar and vanilla extract and whisk well., Add the plain flour, baking powder and baking soda and whisk it gently., Heat a non-stick pan, grease with little butter and wipe it off with a kitchen roll or a muslin cloth., Pour a ladle full of pancake batter to make 100 mm. (4”) diameter round pancake., Cook on slow flame for a minute until the blisters appear on pancake., Flip the side and cook for another 1 minute. Remove on a serving plate., Similarly, repeat steps 4 to 7 to make remaining pancakes., Stack the pancakes one on other. Put a cube of butter on the pancakes., Put some banana slices and strawberry slices and blueberries., Drizzle with some maple syrup and serve the eggless pancakes hot with whipped cream.] | [Energy, 62 cal, Protein, 1.7 g, Carbohydrates, 9.7 g, Fiber, 0.7 g, Fat, 1.5 g, Cholesterol, 3.2 mg, Sodium, 7.3 mg] | eggless-pancakes-basic-pancake-without-eggs-1110r |
| rcp1292 | Eggless Pineapple Coconut Crepes | NA | NA | [crepes, custard sauce, chopped canned pineapple, grated coconut, sugar, butter] | 10 mins | 4 mins | [Mexican Crepes, French Desserts, Indian Sweet Pancakes / Crepes, Mother's Day, Teachers Day, Desserts for Entertaining, Western Party] | 5Makes 5 crepes | Indian | Pineapple with coconut is a perfect tropical combo, and features in a great many mocktails and desserts. Here, this irresistible duo is served inside melt-in-the-mouth crepes, to make it all the more delicious. Drizzling a little custard sauce atop the Eggless Pineapple Coconut Crepes gives it a distinctly sweet flavour and awesomely creamy mouth-feel. Relish this dessert while the custard sauce is still warm! You can also try savoury crepes like Broccoli Crepes with Mexican Green Sauce or Makhani Crepes | [Combine all the ingredients in a broad non-stick pan and cook on a medium flame for 3 to 4 minutes, while stirring continuously., Divide the filling into 5 equal portions and keep aside., Place a crêpe on a clean dry surface, put a portion of the pineapple-coconut filling on one side of the crêpe, Tightly roll the crepe up., Repeat steps 1 and 2 to make 4 more crêpes., Place the crêpes on a serving plate and drizzle 2 tbsp of the warm custard sauce over it., Serve immediately.] | [Energy, 152 cal, Protein, 2.6 g, Carbohydrates, 19.3 g, Fiber, 2 g, Fat, 7 g, Cholesterol, 11 mg, Sodium, 33.1 mg] | eggless-pineapple-coconut-crepes-1292r |
| rcp2274 | Eggless Pineapple Sponge Cake, Indian Style | Snacks | NA | [chopped canned pineapple, canned pineapple syrup, plain flour (maida), baking powder, baking soda, condensed milk, melted butter, vanilla essence, melted butter, plain flour (maida)] | 25 mins | 15 mins | [Italian Desserts, American Ice - Creams & Deserts, Sweet Snacks, Evening Tea Snacks, Fruit Based Indian Desserts, Cakes, Indian style Eggless Cakes] | 1Makes 1 cake | Indian | eggless pineapple sponge cake recipe | Indian style pineapple sponge cake | pineapple cake | with amazing 20 images. This spongy pineapple sponge cake is an eggless pineapple cake which is made with canned pineapple, canned pineapple syrup and condensed milk. Yes, this is an eggless pineapple cake perfect for vegetarians and you could also buy it from Indian bakery stores easily. Your Kiddo’s birthday, special occasion or in a mood to bake? We have got you a simple yet super exotic recipe which is pineapple sponge cake. Pineapple cake is a sinful dessert to indulge in. The cake recipe is very simple and easy. 40-45 mins and your pineapple cake is ready!! The flavor and smell of pineapple is heavenly. To make Indian style pineapple sponge cake, grease the tin and keep aside. Further, make a batter by firstly sieving all the dry ingredients like plain flour, baking powder, baking soda together and keep aside. Next take a new bowl and mix the wet ingredients like condensed milk, vanilla essence and melted butter. Mix well and further mix dry and wet ingredients with a spatula and make sure there are no lump left. Also, do not over mix it as the air might knock off and your cake would deflate. Transfer the mixture to the cake tin and bake eggless pineapple cake in an oven for 30 minutes at 180°c. Cake will leave the side when it is ready, cool down and serve eggless pineapple sponge cake immediately. This delectably spongy pineapple cake dotted with chunks of canned pineapple is perfect to be decorated elaborately, to be served as such with tea, or with a topping of ice-cream for dessert. This Indian style pineapple sponge cake derives part of its intense flavour from pineapple syrup and partly from condensed milk. You will find it richer, more colourful and tastier than plain sponges, which is what makes it fit to be served right out of the oven without any frills. Enjoy eggless pineapple sponge cake recipe | Indian style pineapple sponge cake | pineapple cake | detailed step by step recipe photos and video. | [To make eggless pineapple sponge cake, sieve the plain flour, baking powder and baking soda together in a deep bowl and keep aside., Grease a 175 mm. (7”) cake tin with melted butter, dust it with plain flour and sift to ensure uniform distribution of the flour. Shake and remove the excess flour. Keep aside, Combine the condensed milk, melted butter and vanilla essence in a deep bowl and mix well using a spatula., Add the sieved flour mixture and canned pineapple and mix gently with the help of a spatula., Add the canned pineapple syrup and fold gently. The batter should be of dropping consistency., Pour the batter into a greased and dusted 175 mm. (7”) diameter cake tin., Bake in a pre-heated oven at 180°c (360°f) for 35 to 40 minutes., The cake is ready when it leaves the sides of the tin and is springy to touch., Keep aside to cool slightly. Once cooled, invert the tin over a rack and tap sharply to unmould the cake., Cut eggless pineapple sponge cake into pieces and serve.] | [Energy, 1655 cal, Protein, 34.7 g, Carbohydrates, 253.7 g, Fiber, 1.7 g, Fat, 57.7 g, Cholesterol, 110 mg, Sodium, 682.7 mg] | eggless-pineapple-sponge-cake-indian-style-2274r |
| rcp1125 | Eggless Pineapple Upside Down Cake, Tea Time Cake | Snacks | NA | [pineapple, melted butter, brown sugar, glace cherry, oil, milk, pineapple essence, vinegar, plain flour (maida), powdered sugar, baking powder, baking soda] | 15 mins | 0 mins | [American Ice - Creams & Deserts, Sweet Snacks, Fruit Based Indian Desserts, Cakes, Indian style Eggless Cakes, Baked, Indian Independence Day] | 1Makes 1 cake (6 wedges). | Indian | pineapple upside down cake recipe | Indian style fresh pineapple upside down cake | eggless tea time pineapple cake | with 31 amazing images. pineapple upside down cake recipe | Indian style fresh pineapple upside down cake | eggless tea time pineapple cake is a classic recipe from American cuisine. Learn how to make Indian style fresh pineapple upside down cake. To make pineapple upside down cake, combine the melted butter and brown sugar in a bowl and mix well. Spread it evenly at the base of a 150 mm. (7”) greased cake tin. Arrange pineapple slices and cherries decoratively at the base. Combine the oil, milk, pineapple essence and vinegar in a dep bowl and mix well. Sieve the plain flour, powdered sugar, baking powder and baking soda in a deep bowl. Add the milk-vinegar mixture to it and fold gently using a spatula. Pour the batter gently over the pineapple and cherries. Bake in a preheated oven at 180°c (360°f) for 30 mins or till the cake leaves the sides of the tin. Remove and keep aside to cool. Run knife around the sides and invert the cake carefully and demould it. Cut into 6 equal wedges and serve immediately. Upside Down” refers to the way the cake is made. The Indian style fresh pineapple upside down cake is assembled and baked with fruit at the bottom and the batter on top. The placement and procedure gives it a lovely taste, all the more wonderful if eaten hot. To turn it out, you flip the cake upside down, leaving you with the glistening, caramel-napped fruit layer exposed and the cake underneath it. Slices of sweet and sticky caramelized pineapples with vanilla cake is a heavenly combination. It is a tea time cake, which is also served during Easter and Christmas. You can also serve this cake as a part of dessert counter with vanilla ice-cream. While we recommend serving this eggless tea time pineapple cake immediately, you can refrigerate it and serve it within a day. However, before serving remove the cake from the refrigerator one hour before serving and enjoy it. Tips to make pineapple upside down cake. 1. All ingredients should be at room temperature. 2. Make sure you use the cake tin which is 7 “in diameter and also it should be well greased. 3. Brown sugar should be coarsely crushed in a mixer we do not want a powder. 4. Sieve all the ingredients well for this cake to the cake gets airy. 5. Do not demould the cake when hot. Enjoy pineapple upside down cake recipe | Indian style fresh pineapple upside down cake | eggless tea time pineapple cake | with step by step photos. | [Combine the melted butter and brown sugar in a bowl and mix well. Spread it evenly at the base of a 175 mm. (7”) greased cake tin., Arrange pineapple slices and cherries decoratively at the base., Combine the oil, milk, pineapple essence and vinegar in a dep bowl and mix well., Sieve the plain flour, powdered sugar, baking powder and baking soda in a deep bowl., Add the milk-vinegar mixture to it and fold gently using a spatula., Pour the batter gently over the pineapple and cherries., Bake in a preheated oven at 180°c (360°f) for 30 mins or till the cake leaves the sides of the tin., Remove and keep aside to cool. Run knife around the sides and invert the cake carefully and demould it., Cut into 6 equal wedges and serve immediately.] | [Energy, 476 cal, Protein, 6.3 g, Carbohydrates, 89.5 g, Fiber, 7.9 g, Fat, 10.6 g, Cholesterol, 20.9 mg, Sodium, 218.8 mg] | eggless-pineapple-upside-down-cake-tea-time-cake-1125r |
| rcp41307 | Eggless Plum Cake, Indian Style Christmas Plum Cake | NA | Veg | [plain flour (maida), baking powder, baking soda, chopped raisins (kismis), chopped black raisins, cherries, tutti-frutti, rum, soft butter, condensed milk, cinnamon (dalchini) powder, nutmeg (jaiphal) powder, cocoa powder, vanilla essence, chopped mixed nuts, grated orange rind, orange juice, sugar syrup] | 20 mins | 0 mins | [Indian Veg Recipes, Easy Indian Veg, Dry Fruit Flavours, Cakes, Christmas, Desserts for Entertaining, High Tea Party] | 1Makes 1 loaf | Indian | plum cake recipe | Christmas eggless plum cake | X mas rum and raisin cake | fruit cake | with 35 amazing images. plum cake recipe | Christmas eggless plum cake | X mas rum and raisin cake | fruit cake is a traditional cake made in every household marking the festival of Christmas. Learn how to make X mas rum and raisin cake. To make plum cake, sieve the plain flour, baking powder and baking soda in a deep bowl and keep aside. Combine the raisins, black raisins, sweet cherries, tutti frutti and rum in a deep bowl, mix well and cover with a lid and keep aside for 24 hours. Combine the butter and condensed milk in a deep bowl and mix well using a whisk till smooth. Add the sieved flour mixture gradually and fold gently using a spatula. Add the cinnamon powder, nutmeg, cocoa powder, vanilla essence, soaked dry fruits, mixed nuts, orange rind and mix well. Add the orange juice little by little to adjust the consistency. Transfer the mixture in a greased 200 mm. (8") aluminum tin and bake in a pre-heated oven at 180°C (360°F) for 35 to 40 minutes. Cool slightly, loosen the edges using a knife and demould it by inverting the tin over a board and tap gently to unmould the loaf. Brush the loaf with little sugar syrup and keep aside for 10 to 15 minutes. Cut into thick slices and serve immediately or store in an air-tight container. Use as required. Christmas is just so incomplete without X mas rum and raisin cake. In fact, the air is so rich with the smell of Plum Cakes baking in ovens all around the city that everybody wants to have a bite. For those of you who do not have eggs but have been yearning for a taste of this fabulously rich, dry fruit packed cake, here is an Christmas eggless plum cake, which is absolutely authentic in its taste and sure to steal your hearts. All the nuts and spices like nutmeg powder and cinnamon powder have been carefully chosen to get the authentic flavour. In this traditional fruit cake, the crunch of dry fruits and nuts comes together with the rich taste and aroma of spices, the tanginess of orange juice and the intensely dreamy taste of cocoa and vanilla. Enjoy this cake warm, with a hot cup of coffee or Hot Chocolate. Tips for plum cake. 1. Use orange juice accordingly to adjust the consistency of the batter. It should be pouring consistency. 2. You can use readymade or fresh orange juice. 3. Ensure to place a butter paper at the bottom of the cake tin, so demoulding becomes easier. 4. After baking, brushing the cake with sugar syrup is a must to make it soft. You can soak the dry fruits in rum or orange juice for a minimum 24 hours if you wish to. Enjoy plum cake recipe | Christmas eggless plum cake | X mas rum and raisin cake | fruit cake | with step by step photo | [To make plum cake, sieve the plain flour, baking powder and baking soda in a deep bowl and keep aside., Combine the raisins, black raisins, sweet cherries, tutti frutti and rum in a deep bowl, mix well and cover with a lid and keep aside for 24 hours., Combine the butter and condensed milk in a deep bowl and mix well using a whisk till smooth., Add the sieved flour mixture gradually and fold gently using a spatula., Add the cinnamon powder, nutmeg, cocoa powder, vanilla essence, soaked dry fruits, mixed nuts, orange rind and mix well., Add the orange juice little by little to adjust the consistency., Transfer the mixture in a greased 200mm. (8") aluminum tin and bake in a pre-heated oven at 180°c (360°c) for 35 to 40 minutes., Cool slightly, loosen the edges using a knife and demould it by inverting the tin over a board and tap gently to unmould the loaf., Brush the loaf with little sugar syrup and keep aside for 10 to 15 minutes., Cut the plum cake into thick slices and serve immediately or store in an air-tight container. Use as required., Use orange juice accordingly to adjust the consistency of the batter., You can soak the dry fruits in rum or orange juice for minimum 24 hours.] | [Energy, 3172 cal, Protein, 63.6 g, Carbohydrates, 345.9 g, Fiber, 9.6 g, Fat, 148.2 g, Cholesterol, 212.5 mg, Sodium, 1046.4 mg] | eggless-plum-cake-indian-style-christmas-plum-cake-41307r |
| rcp42498 | Eggless Red Velvet Cake Recipe | NA | NA | [plain flour (maida), cocoa powder, baking powder, baking soda, soft butter, condensed milk, milk, cream cheese, beaten whipped cream, powdered sugar, vanilla extract, chopped white chocolate, fresh cream, powdered sugar, water] | 15 mins | 0 mins | [American Ice - Creams & Deserts, Indian style Eggless Cakes, Raksha - Bandhan, Christmas, Father's Day, Children's Day, Valentines Day Indian recipes] | Makes 0.5 kg. 1 cake (6 slice ) | Indian | eggless red velvet cake | Indian style red velvet cake | red velvet cake with cream cheese frosting | with 53 amazing images. Indian style red velvet cake is soft, moist, fluffy, rich in taste, strikingly beautiful and decadently delicious. A cake fit for any celebration and sure to impress! Learn how to make eggless red velvet cake | Indian style red velvet cake | red velvet cake with cream cheese frosting | The bright colour, brilliantly rich taste and attractive appearance of the eggless red velvet cake makes it a very popular choice for valentines day, birthdays and anniversaries! red velvet cake with cream cheese frosting has its unique flavor. This cake is so incredibly soft, tender, moist and pairs wonderfully with my tangy and sweet cream cheese frosting. Tips to make red velvet cake: 1. Do not over mix the cake batter otherwise the cake may become dense and hard. 2. Cool the cake completely before cutting into layers and icing. 3. Apply the sugar syrup evenly on the edges of the cake sponge.4. Refrigerate the cake before serving so that you it sets properly and get clean cake wedges. 5. Use serrated knife to cut even horizontal sponge layers. Enjoy eggless red velvet cake | Indian style red velvet cake | red velvet cake with cream cheese frosting | with detailed step by step photos. | [In a deep bowl, combine butter and condensed milk. Whisk well until light., Add red velvet emulsion and milk. Whisk well., Sieve in the plain flour, coco powder, baking powder and baking soda., Whisk well to form a lump free batter., Transfer the batter into a lined cake tin and bake in a pre-heated oven on 180° c (360° f) for 35-40 minutes., Remove and allow it to cool completely., Demould the cake and cut the cake horizontally into 3 equal layers using a sharp serrated knife. Keep aside., In a deep bowl, add cream cheese, vanilla extract and powdered sugar., Beat for a minute using an electric beater until light and creamy., Add the beaten whipped cream and fold in the cream cheese mixture., In a non-stick pan, heat the fresh cream on medium flame., Add the chopped white chocolate. Mix well with fresh cream until smooth., Remove in a bowl and keep aside., In a small bowl, add powdered sugar and ¼ cup water, mix well and keep aside., On a turn table place the cake board and apply little icing in the center., Place the middle layer of the sponge and apply sugar syrup evenly over it., Put ½ cup cream cheese frosting and spread it evenly using a palette knife., Put 2 tbsp of white chocolate ganache and spread it evenly., Place the top layer upside down over the icing and repeat steps to make one more icing layer., Place the last sponge layer and press it gently., Apply the sugar syrup evenly over the sponge and apply whipped cream on the top and on the sides of the cake., Cover the cake with the icing from all the sides using a palette knife or scrapper., Do the final finishing of the cake using hot palate knife. Using a cake comb make a design on the sides., Drizzle the white chocolate ganache on the top., Decorate the cake using fresh and cleaned red roses., Refrigerate for ½ hour, cut into wedges and serve the eggless red velvet cake.] | [Energy, 589 cal, Protein, 8 g, Carbohydrates, 64.6 g, Fiber, 0.5 g, Fat, 33.4 g, Cholesterol, 63.8 mg, Sodium, 417.7 mg] | eggless-red-velvet-cake-recipe-42498r |
| rcp108 | Eggless Sponge Cake | Snacks | NA | [plain flour (maida), baking powder, baking soda, condensed milk, melted butter, vanilla essence, melted butter, plain flour (maida)] | 10 mins | 45 mins | [Cakes, Basic Indian Dessert Recipes, Children's Day, High Tea Party, Oven, Picnic Dry Snacks, Indian Travel Food Sweets, Mithai] | 1Makes 1 cake (6 wedges ) | Indian | vegetarian sponge cake | eggless sponge cake | Indian vanilla sponge cake no eggs | with 22 amazing images. This vegetarian sponge cake is just what it should be – perfectly spongy! With the right level of sweetness, a pleasing flavour and melt-in-the-mouth softness, this versatile Indian vanilla sponge cake is the ultimate go-to dessert for vegetarians. The proper mix of baking soda and baking powder gives this eggless sponge cake a nice sponginess and rise despite not using eggs. Fondly called the vegetarian sponge cake, this eggless sponge cake can be enjoyed plain or with decorative icings like Mocha Glaze Icing or Orange Butter Icing. The same recipe also lends itself to making other cakes like Pineapple Cake. Note that for this vegetarian sponge cake we do not have to add any extra sugar because we are using condensed milk, which gives a rich flavour and texture. A few tips and points to make the perfect eggless vegetarian sponge cake. 1. Flouring the tin is necessary because it prevents the butter from melting and getting mixed into the cake batter. 2. If you don't preheat the oven before you put the cake tin inside the oven, it will be difficult for you to estimate the baking time. Also the cake will not rise well. 3. Sieving these dry ingredients, baking powder and baking soda together will make the flour lighter and will also remove lumps or impurities from the flour if present. 4. If you bake your eggless vegetarian sponge cake at a very high temperature, it might rise well initially but will deflate eventually. You can store this yummy vegetarian sponge cake in an airtight container at room temperature for a day, or in the fridge for 4-5 days. However, it is best enjoyed fresh and warm when the aroma is at the peak. Enjoy how to make vegetarian sponge cake | eggless sponge cake | Indian vanilla sponge cake no eggs | with detailed step by step photos below. | [To make eggless sponge cake, sieve the plain flour, baking powder and soda bi-carb together. Keep aside., Grease a 175 mm. (7”) cake tin with melted butter, dust it with plain flour and sift to ensure uniform distribution of the flour. Shake and remove the excess flour., Combine the condensed milk, melted butter and vanilla essence in a deep bowl and mix well using a spatula., Add the sieved flour mixture and 5 tbsp of water mix gently with help of a spatula. The batter should be of dropping consistency., Pour the batter into a greased and dusted 175 mm. (7”) diameter cake tin., Bake in a pre-heated oven at 180ºc (360ºf) for 40 to 45 minutes., The cake is ready when it leaves the sides of the tin and is springy to touch., Invert the tin over a rack and tap sharply to unmould the eggless sponge cake., Keep the eggless sponge cake aside to cool and use as required.] | [Energy, 276 cal, Protein, 6.1 g, Carbohydrates, 42.2 g, Fiber, 0.1 g, Fat, 9.6 g, Cholesterol, 18.3 mg, Sodium, 311.1 mg] | eggless-sponge-cake-108r |
| rcp4028 | Eggless Sweet Crepes for Dessert | NA | NA | [plain flour (maida), cornflour, milk, powdered sugar, melted butter, salt] | 5 mins | 25 mins | [French Desserts, Basic Indian Dessert Recipes, Indian Tawa, Quick 5 Ingredients, 5 Ingredients Desserts] | 12Makes 12 servings | Indian | eggless sweet crepes for dessert | vegetarian sweet crepes | egg free sweet crepes | with 13 amazing images eggless sweet crepes, this simple dessert made of basic ingredients like plain flour, corn flour, milk, sugar, butter and salt, is so tasty that you can even eat vegetarian sweet crepes plain. A crepe is a light, thin pancake of French origin. While it is somewhat of a national dish in France, it has also become extremely popular all over the world. At tarladalal, we innovated to make a eggless sweet crepes for dessert. Yes, this egg free sweet crepes is safe for vegetarians. Some like them hot, others like them cold. Suit yourself and serve eggless sweet crepes for dessert the way you want. An easy way to serve eggless sweet crepes is to just top it with maple syrup or honey or chocolate sauce. Use your own imagination to mix and match with this basic eggless sweet crepes. A popular way to use basic eggless sweet crepes is to toss into it some sweet fruit like strawberries and mango. Use basic eggless sweet crepes to make Crepes Suzette, Hot Fudge Sundae Crepes and Stuffed Apple Crepes Topped with Orange Sauce. Enjoy eggless sweet crepes for dessert | vegetarian sweet crepes | egg free sweet crepes with detailed step by step photos. | [To make eggless sweet crepes, mix the plain flour, cornflour, milk, sugar, salt and ½ cup of water. Mix very well until no lumps remain., Grease a 125 mm. (5") diameter non-stick pan with the butter and gently heat the pan., Pour 2 tablespoons of the batter and tilt the pan around quickly so that the batter coats the pan evenly., When the sides starts to peel off, turn the eggless sweet crepes around and cook the other side for 30 seconds., Repeat for the remaining batter, greasing the pan with butter when required.] | [Energy, 70 cal, Protein, 1.7 g, Carbohydrates, 11.7 g, Fiber, 0.7 g, Fat, 1.5 g, Cholesterol, 3.2 mg, Sodium, 7.3 mg] | eggless-sweet-crepes-for-dessert-4028r |
| rcp1135 | Eggless Tarts | NA | NA | [plain flour (maida), salt, butter] | 5 mins | 0 mins | [Italian Desserts, Pies / Tarts, Oven] | 10Makes 10 tarts | Italian | eggless tarts recipe | eggless tart shells | Indian style eggless tart | with 13 amazing images. Cute and small, thick and crusty, eggless tarts form a great base for desserts. Ours is an Indian style eggless tart made of flour, salt and butter, but ingredients like almonds might be added for a special touch. eggless tart shells are baked with a filling which can be sweet or savoury! A large portion of Indians are vegetarians and hence we have this super tasty Indian style eggless tart. Rubbing the butter lightly with your fingertips while making eggless tarts is an art that you can perfect with practice. Only ice-cold water should be added during preparation, else the butter will melt making it sticky. Notes on eggless tarts recipe. 1. Knead the dough again, divide it into 10 equal portions. Do not over-knead. Kneading leads to the development of gluten which is exactly what we do not want in this case. 2. Place the circle into a 75 mm. (3”) diameter tart case and press the circle gently around the sides of the tart case. Ensure there are no air pockets when the pastry fits where the bottom and side of the pan meet. 3. Prick all over the eggless tarts with the help of a fork. This will prevent them from puffing up. 4. When the edges start to turn golden then the Indian style eggless tarts are done. Do not overbake. eggless tarts taste great by themselves, but they are also used in delicious recipes like Strawberry Tarts, Fruity Chocolate Tarts and many more. See our collection of recipes for Eggless Desserts and collection of Pies and Tart recipes. Learn how to make eggless tarts recipe | eggless tart shells | Indian style eggless tart | with detailed step by step photos and video below. | [To make eggless tarts, sieve the flour and salt together on a plate., Rub the butter into the flour with your fingertips and mix well., Gradually add ice-cold water (approx. 3 tbsp) and knead well to make a stiff dough and refrigerate for at least 15 minutes., Lightly flour the rolling pin and pastry board and keep aside., Knead the dough again, divide it into 10 equal portions., Roll out a portion of the dough into a 100 mm. (4”) diameter circle. Place the circle into a 75 mm. (3”) diameter tart case and press the circle gently around the sides of the tart case., Repeat step 6 to make 9 more tarts., Prick all over the tarts with the help of a fork., Arrange the eggless tarts on a baking tray and bake in a pre-heated oven at 200ºc (400ºf) for approx. 10 to 15 minutes., Cool the eggless tarts cases and use as required., Greasing of tart moulds is not necessary, unless the moulds are new.] | [Energy, 173 cal, Protein, 2.5 g, Carbohydrates, 16.8 g, Fiber, 0.1 g, Fat, 10.6 g, Cholesterol, 32 mg, Sodium, 107.8 mg] | eggless-tarts-1135r |
| rcp33314 | Eggless Vanilla Cake Using Oil ( Cakes and Pastries ) | NA | NA | [plain flour (maida), baking powder, baking soda, powdered sugar, melted butter, oil, vanilla essence] | 10 mins | 0 mins | [Basic Indian Dessert Recipes, Indian style Eggless Cakes, Indian Birthday Party, High Tea Party, Western Party, Oven, Indian Travel Food Sweets, Mithai] | 1Makes 1 cake (6 slice ) | Indian | Can you imagine life without vanilla cake? From being decorated with cream and icing for a Birthday Party , to being used as the base for luscious desserts, the vanilla cake is truly a versatile one, definitely worth learning to make. Here is how you can make a soft and flavourful Eggless Vanilla Cake Using Oil. The aroma that wafts out of the Oven when this bakes is so enchanting that you will want to just slice it and finish it off, without even bothering to decorate it! | [Sieve the flour, baking powder and baking soda together. Keep aside., Combine the sugar, butter and oil in a deep bowl and whisk well., Add the vanilla essence and add approx. ½ cup water and whisk well., Add the flour mixture and more approx. 2 tbsp of water, mix gently using a spatula., Pour the batter into a greased and dusted 175 mm. (7”) diameter tin., Bake in a pre-heated oven at 160°c (320°f) for 35 minutes., Invert the tin over a rack and tap sharply to unmould the cake., Keep aside to cool and use as required.] | [Energy, 269 cal, Protein, 3.6 g, Carbohydrates, 36.1 g, Fiber, 0.1 g, Fat, 12.2 g, Cholesterol, 13.8 mg, Sodium, 185.3 mg] | eggless-vanilla--cake-using-oil--cakes-and-pastries--33314r |
| rcp33592 | Eggless Vanilla Cake Using Condensed Milk ( Cakes and Pastries) | NA | NA | [plain flour (maida), baking powder, baking soda, condensed milk, melted butter, vanilla essence, melted butter, plain flour (maida)] | 10 mins | 0 mins | [Cakes, Basic Indian Dessert Recipes, Indian style Eggless Cakes, Baked, Christmas, Children's Day, Oven] | 1Makes 1 cake (6 slice ) | Indian | eggless vanilla sponge cake recipe | eggless vanilla cake using condensed milk | eggless vanilla cake with chocolate glaze icing | with 22 amazing images. eggless vanilla sponge cake recipe is a super easy cake to make and the best part is that this is a 100% eggless vanilla sponge cake recipe. This cake has been made eggless due to the usage of condensed milk and hence also called as eggless vanilla cake using condensed milk. Many a vegetarian loses out on the pleasure of pastries and western desserts because of the presence of egg in those recipes. Here is a way out for them, the eggless vanilla sponge cake recipe, a way into the world of cakes! A few tips and points to make the perfect eggless vanilla sponge cake recipe. 1. Flouring the tin is necessary because it prevents the butter from melting and getting mixed into the cake batter. 2. If you don't preheat the oven before you put the cake tin inside the oven, it will be difficult for you to estimate the baking time. Also the cake will not rise well. 3. Sieving these dry ingredients, baking powder and baking soda together will make the flour lighter and will also remove lumps or impurities from the flour if present. 4. If you bake your eggless vanilla cake using condensed milk at a very high temperature, it might rise well initially but will deflate eventually. We also show you how to use eggless vanilla sponge cake recipe to makeeggless vanilla cake with chocolate glaze icing. Use this eggless vanilla cake using condensed milk to make exotic desert like Gateau Citronella, Kiwi Pastry, Mango Rabdi Gateau, White Forest Pastry and many more. Enjoy how to make eggless vanilla sponge cake recipe | eggless vanilla cake using condensed milk | eggless vanilla cake with chocolate glaze icing | with detailed step by step photos below. | [To make eggless vanilla cake using condensed milk, sieve the plain flour, baking powder and soda bi-carb together. Keep aside., Grease a 175 mm. (7”) cake tin with melted butter, dust it with plain flour and sift to ensure uniform distribution of the flour. Shake and remove the excess flour., Combine the condensed milk, melted butter and vanilla essence in a deep bowl and mix well using a spatula., Add the sieved flour mixture and 5 tbsp of water mix gently with help of a spatula. The batter should be of dropping consistency., Pour the batter into a greased and dusted 175 mm. (7”) diameter cake tin., Bake in a pre-heated oven at 180ºc (360ºf) for 40 to 45 minutes., The cake is ready when it leaves the sides of the tin and is springy to touch., Invert the tin over a rack and tap sharply to unmould the cake., Keep the eggless vanilla sponge cake aside to cool and use as required.] | [Energy, 276 cal, Protein, 6.1 g, Carbohydrates, 42.2 g, Fiber, 0.1 g, Fat, 9.6 g, Cholesterol, 18.3 mg, Sodium, 311.1 mg] | eggless-vanilla-cake-using-condensed-milk--cakes-and-pastries-33592r |
| rcp33309 | Eggless Vanilla Cake Using Curd, Indian Style | Snacks | NA | [plain flour (maida), baking powder, sour curds (khatta dahi), baking soda, melted butter, powdered sugar, vanilla essence] | 10 mins | 0 mins | [Sweet Snacks, Evening Tea Snacks, Basic Indian Dessert Recipes, Indian style Eggless Cakes, Christmas, Father's Day, Children's Day] | 1Makes 1 cake (6 slice ) | Indian | eggless vanilla cake using curd recipe | Indian style eggless vanilla sponge cake | vegetarian vanilla cake | with 15 amazing images. Our eggless vanilla cake using curd recipe is an Indian style eggless vanilla sponge cake. We have made this light and airy eggless vanilla cake using curd for vegetarians who don’t eat eggs. Our eggless vanilla cake using curd uses basic Indian ingredients like plain flour, baking powder, sour cuds, baking soda, butter, sugar and vanilla essence to get that super vanilla flavour. Indian style eggless vanilla sponge cake made using a dash of curds are so soft that it would be tough to believe that one hasn’t used eggs in it! Tips for eggless vanilla cake using curd. 1. Add baking powder. It adds the necessary lift to the cake. 2. Sift plain flour and baking powder together and keep aside. Sifting together results in uniform mixing and adds aeration to the cake mix. 3. The reason to use both baking powder and baking soda is that they affect both the browning and texture of the eggless vanilla sponge cake. 4. Add curd. If your curd is not sour, add a tbsp of vinegar in the curd and then add it to the cake mix. 5. the batter should be of pouring consistency. enjoy the eggless vanilla sponge cake with curd as it is along with chai or coffee. See our collection of eggless Indian cake recipes. Learn to make eggless vanilla cake using curd recipe | Indian style eggless vanilla sponge cake | vegetarian vanilla cake | with step by step photos below. | [Sieve the flour and the baking powder and keep aside., Mix the curds and soda bi-carb in a bowl and keep aside., Combine the butter, sugar and ¾ cup of hot water in another bowl and whisk well till the sugar dissolves completely., Add the flour mixture, curds and vanilla essence and mix to make a smooth batter with help of a spatula, batter should be of pouring consistency. Mix well., Put the batter in a 200 mm. (8”) diameter greased baking tin., Bake in a pre-heated oven at 180°c (360°f) for 45 minutes or until a knife inserted in the cake comes out clean., Remove the eggless vanilla cake using curd from the oven, keep aside to cool and use as required.] | [Energy, 481 cal, Protein, 6.6 g, Carbohydrates, 71.6 g, Fiber, 0.2 g, Fat, 18.5 g, Cholesterol, 54.9 mg, Sodium, 459.5 mg] | eggless-vanilla-cake-using-curd-indian-style-33309r |
| rcp36865 | Eggless Vanilla Cake, Without Oven | NA | NA | [soft butter, condensed milk, vanilla extract, plain flour (maida), baking powder, baking soda, soda, powdered sugar, water, beaten whipped cream] | 10 mins | 40 mins | [Cakes, Basic Indian Dessert Recipes, Christmas, Mother's Day, Children's Day, Valentines Day Indian recipes, Thanksgiving] | 1Makes 1 cake (1/2kg) (6 slice ) | Indian | eggless vanilla cake recipe | vanilla cake without oven | eggless vanilla birthday cake | Eggless Vanilla Sponge Cake using Condensed Milk is made from plain flour, condensed milk, baking powder, baking soda and butter. Easy and simple to make, Eggless Vanilla Sponge Cake using Condensed Milk is a basic cake to make. There is minimal use of ingredients. Vegetarians often lose out on the pleasure of pastries and other western desserts because of the presence of egg in those recipes. We have replaced eggs with condensed milk in Eggless Vanilla Sponge Cake using Condensed Milk. Usage of Eggless Vanilla Sponge Cake using Condensed Milk in eggless desserts like Sponge Cake with Vanilla Ice Cream and Strawberry Mousse Cake. You could use Vanilla Glaze Icing, Butter Cream Icing or Mocha Glaze Icing to top your Eggless Vanilla Cake. These icings enhance the flavour of the cake giving a variation to Eggless Vanilla Sponge Cake. Many famous restaurants serve Eggless Vanilla Sponge Cake using Condensed Milk as evening tea snacks along with a cup of tea. Enjoy how to make Eggless Vanilla Sponge Cake recipe with detailed step by step photos and video below. | [To make eggless vanilla cake, combine butter and condensed milk in a deep bowl, whisk well for 2 to 3 minutes till light and fluffy., Add vanilla essence, whisk well., Sieve plain flour, baking powder and baking soda in same bowl and whisk well., Add duke soda and whisk gently to make a batter consistency until no lumps remain., Pour the batter into 150 mm (6’) inch greased and lined tin., Bake the cake in a preheated pan for 30-40 minutes, 5 minutes on medium flame then on low flame., Insert a skewer to check the cake is properly baked., Remove and allow it cool completely., Once completely cooled, loosen the edges of the cake and remove the cake from the tin., Place the cake on a clean, dry turn table and make marking using a serrated knife to cut it horizontally into 3 equal layers. Keep aside., Apply little whipped cream on the surface of the board, place the middle layer of the cake at the bottom., Apply the sugar syrup evenly over the layer using a brush., Apply ½ cup whipped cream and spread it gently using a palette knife., Put the top layer of the cake upside down over the whipped cream. Press it gently., Repeat steps 2 and 3 to make 1 more layer., Place the last layer of the cake over the whipped cream and press it gently., Apply little whipped cream on the top and on the sides to cover the cake with thin layer of icing., Refrigerate the cake for atleast ½ hour. This is known as crumb coating, where the crumbs of the cake sets well and doesn’t loose during the cake decorating process., Apply whipped cream on the top and on the sides of the cake., Cover the cake with the icing from all the sides using a palette knife or scrapper., Using a cake comb make a design on the sides., Put the beaten whipped cream in a piping bag with a star nozzle fitted in., Pipe out any shaped swirls or shells on the top circumference to decorate the cake., Sprinkle some colorful sprinklers of your choice on the top and sides of the cake., Refrigerate the cake again for ½ hour to 1 hour. Serve eggless vanilla cake chilled.] | [Energy, 276 cal, Protein, 6.1 g, Carbohydrates, 42.2 g, Fiber, 0.1 g, Fat, 9.6 g, Cholesterol, 18.3 mg, Sodium, 311.1 mg] | eggless-vanilla-cake-without-oven-36865r |
| rcp42656 | Eggless Vanilla Panna Cotta with Plum Compote | NA | NA | [milk, fresh cream, sugar, veg gelatin powder, vanilla essence, plum compote] | 5 mins | 6 mins | [Italian Desserts, Christmas, Mother's Day, Thanksgiving, Desserts for Entertaining, Western Party, Indian Birthday Party Desserts] | 6Makes 6 panna cottas | Indian | If there’s one dessert that can be described as absolute total fun, it is the panna cotta. A moulded Italian dessert, the perfect panna cotta wobbles on the plate and challenges you to grab a spoonful without it falling down! Once inside your mouth, it’s nothing short of bliss. Made of milk and cream and flavoured with vanilla, it has a heavenly taste and indulgent mouth-feel. You can use vanilla pods instead of essence to get a more elegant and pure flavour. The creaminess of the panna cotta is complemented beautifully by the fruity taste of plum compote, which lends a complex sweet, tangy and sour flavour. You can achieve a similar experience with compote of any berry like strawberry, blueberry or mixed berries too. To remove the panna cotta from the mould, dip it in a bowl of hot water for five seconds making sure that no water enters the mould. The panna cotta will come out smoothly. Enjoy this melt-in-the-mouth Eggless Vanilla Panna Cotta with Plum Compote and forget every worry in the world! Try other recipes like Pear in Lemon Jelly or Strawberry Jelly Pie Without Gelatin | [Combine the milk, fresh cream, sugar and veg gelatin powder in a deep non-stick pan, mix continuously using a whisk for 2 minutes and then cook on a medium flame for 4 minutes, while stirring occasionally., Switch off the flame, cool slightly, add the vanilla essence and mix well., Pour into 6 aluminium or silicon moulds., Refrigerate for atleast 45 minutes before serving., Just before serving, demould the panna cotta and serve it with plum compote., Serve immediately.] | [Energy, 288 cal, Protein, 2 g, Carbohydrates, 26.4 g, Fiber, 0 g, Fat, 19.3 g, Cholesterol, 2.7 mg, Sodium, 23.4 mg] | eggless-vanilla-panna-cotta-with-plum-compote-42656r |
| rcp41264 | Eggless Vanilla Sponge Cake ( Pressure Cooker) | Snacks | NA | [vanilla essence, plain flour (maida), baking powder, baking soda, condensed milk, melted butter, salt, melted butter, plain flour (maida)] | 5 mins | 30 mins | [Comfort Foods, Sweet Snacks, Evening Tea Snacks, Cakes, Basic Indian Dessert Recipes, Indian style Eggless Cakes, Children's Day] | 1Makes 1 cake (6 slice ) | Indian | eggless vanilla sponge cake made in pressure cooker | Indian style eggless vanilla sponge cake using condensed milk | with 27 amazing images. Vegetarian love eggless vanilla sponge cake and here we show you how to make eggless vanilla sponge cake made in a pressure cooker. Many Indians want eggless cake recipe in a pressure cooker and hence we have made this easy eggless vanilla sponge cake made in a pressure cooker. We show you how to prepare the pressure cooker in 7 steps to make Indian style eggless vanilla sponge cake using condensed milk. Then we show in detail how to make the batter in 13 steps for eggless vanilla sponge cake made in pressure cooker. Last but but not least is the 10 steps on how to make the cake in the pressure cooker. Ingredients to make Indian style eggless vanilla sponge cake using condensed milk are easily available at your local grocery store. The Indian style eggless vanilla sponge cake using condensed milk is made from plain flour, condensed milk, vanilla essence, baking powder, baking soda and butter for greasing. Some tips to make eggless vanilla sponge cake made in a pressure cooker. 1. Sprinkle the salt at the base of a deep pressure cooker. Salt absorbs heat from the bottom and helps in baking the cake, we do not add water as it starts steaming and forms moisture in the cake. 2. It is important to add both baking powder and baking soda in this eggless vanilla sponge cake recipe since we are not using eggs and they act as leavening agents that help in making the eggless vanilla sponge cake fluffy and soft. 3. Sifting the dry ingredients helps in removing any lumps and impurities from the flour before it incorporates into the batter. It also helps in mixing all the ingredients evenly and introduces air to the cake batter. 4. In this eggless vanilla pressure cooker cake recipe, we have used condensed milk as an egg replacement that will help in keeping the cake moist. There is no need to add any extra sugar as condensed milk is sweet enough for sweetening the entire cake. 5. Always remember while combining dry and wet ingredients, you do not over-mix. By over-mixing, you will knock out all the air and end up with a dense sponge cake. The humble pressure cooker teams up with common ingredients to give you a fabulous, eggless vanilla sponge cake made in pressure cooker which you can just slice and serve warm with tea or use as a base for more elaborate creations. While making this eggless vanilla sponge cake made in pressure cooker try to use the biggest burner on your stove, keeping at a low flame, so that the base of the cooker heats up slowly and uniformly. You can also try other easy cakes like the Eggless Chocolate Cake, Pineapple Sponge Cake and Microwave Vanilla Sponge Cake. Learn how to make eggless vanilla sponge cake made in pressure cooker | Indian style eggless vanilla sponge cake using condensed milkeggless vanilla sponge cake made in pressure cooker | Indian style eggless vanilla sponge cake using condensed milk | with step by step photos below. | [To make eggless vanilla sponge cake, grease a 150 mm. (6") diameter cake tin with butter on all the sides. Dust it with plain flour and sift to ensure uniform distribution of the flour., Shake and tap the tin to remove the excess flour and keep aside., Sieve the plain flour, baking powder and baking soda in a deep bowl, mix well and keep aside., Combine the condensed milk, melted butter and vanilla essence in a deep bowl and mix well., Add the prepared sieved plain flour mixture, mix it well and add and approx. 4 to 5 tbsp of water and mix gently with help of a spatula., Pour the prepared cake batter into the greased and dusted tin and spread it evenly., Sprinkle the salt at the base of a pressure cooker, and place a steel ring stand and a perforated plate over it., Cover it with a lid (with the ring on the lid but without the whistle) and heat on a medium for 5 minutes., Open the lid of the pressure cooker, place the cake tin on the perforated plate., Cover it with a lid (with the ring on the lid but without the whistle) and steam on a medium for 20 to 25 minutes or till the cake is done., Allow the steam to escape before opening the lid. Keep aside to cool for 10 minutes., Invert the tin over a wire rack and tap sharply to unmould the cake or use a knife to loosen the edges of the cake., Use the eggless vanilla sponge cake immediately or as required.] | [Energy, 258 cal, Protein, 5.5 g, Carbohydrates, 38 g, Fiber, 0.1 g, Fat, 9.6 g, Cholesterol, 18.3 mg, Sodium, 20300.2 mg] | eggless-vanilla-sponge-cake--pressure-cooker-41264r |
| rcp33313 | Eggless Vanilla Sponge Cake in A Microwave | NA | NA | [plain flour (maida), baking powder, soft butter, sour curds (khatta dahi), baking soda, melted butter, powdered sugar, vanilla essence] | 10 mins | 4 mins | [Basic Indian Dessert Recipes, Microwave Desserts, Microwave, Quick 5 Ingredients, 5 Ingredients Desserts] | 1Makes 1 cake (6 wedge ) | Indian | An easy and quick vanilla-flavoured sponge cake, ready in a jiffy, without the hassles of pre-heating and long baking times. Mix the ingredients as explained and pop them into the microwave, and you have a warm, aromatic Eggless Vanilla Sponge Cake ready on the table within minutes. Enjoy the sponge cake as it is, or with ice-cream and chocolate sauce. | [Grease a 150 mm. (6") diameter shallow microwave safe dish using soft butter. Line it with a piece of greaseproof paper at the bottom of the dish and again grease it using a little soft butter., Sieve the plain flour and baking powder and keep aside., Combine the curds and baking soda in a bowl, mix well and keep aside., Combine the butter, sugar and ¼ cup of hot water in another bowl and mix well using a whisk., Add the curds-baking soda mixture, plain flour-baking powder mixture and vanilla essence and mix well to make a smooth batter., Pour the batter into the greased microwave safe glass dish and microwave on high for 4 minutes., Remove from the microwave and keep aside to cool for 5 minutes., Loosen the edges with help of a butter knife and unmould. Remove the butter paper and discard it., Use as required.] | [Energy, 263 cal, Protein, 2.8 g, Carbohydrates, 35.1 g, Fiber, 0.1 g, Fat, 12.2 g, Cholesterol, 36.6 mg, Sodium, 281.4 mg] | eggless-vanilla-sponge-cake-in-a-microwave-33313r |
| rcp2872 | Eggless Waffle Recipe, Indian Style Eggless Waffle | Snacks | NA | [plain flour (maida), cornflour, baking powder, salt, powdered sugar, dry yeast instant dry yeast, sugar, melted butter, milk, vanilla extract vanilla essence, butter, butter, honey] | 5 mins | 30 mins | [American, Continental food, Jain Naashta, American Breakfast, Breakfast Waffles, Quick Evening Snacks, Waffle] | 8Makes 8 waffles | Jain | eggless waffle recipe | Indian style eggless waffle | eggless waffle made with yeast | with 36 amazing images. eggless waffle recipe | Indian style eggless waffle | eggless waffle made with yeast is often enjoyed on Sunday for breakfast topped with butter and honey. The kids just love it the most. Learn how to make Indian style eggless waffle. Nothing like a soft, warm eggless waffle to pep up the soul! Generally, people think that you need eggs to make soft waffles. But, here is an effective Indian style eggless waffle recipe to make soft waffles with yeast. The batter of Indian style eggless waffle is quite easy to make, and uses only common ingredients. eggless waffle recipe is made from plain flour, cornflour, baking powder, sugar, dry yeast and butter. There are millions of Indian’s who love waffles and through our many years of holding cooking classes, we taught this eggless waffle. You just need to be careful about the temperature of the water used to activate the yeast. It must just be warm – not hot or cold. Once you activate the yeast properly, then this eggless waffle recipe is a breeze. Enjoy the eggless waffle made with yeast with butter and honey. Or, for a change, drizzle a little chocolate sauce on it! Tips for eggless waffles. 1. Serve eggless waffles with maple syrup or honey. 2. Serve eggless waffles with chocolate sauce. 3. Use a silicone spatula or wooden spatula to remove the waffles. Don't use any sharp object or steel object to remove the waffles as they could damage your waffle iron. 4. Cooking time in waffle maker can differ. So keep checking if your waffle is getting cooked. 5. Cooking time will also differ depending on the ingredients of the batter. Eg. is the batter made of plain flour or rava (semolina). Enjoy eggless waffle recipe | Indian style eggless waffle | eggless waffle made with yeast | with step by step photos. | [To make eggless waffle, combine the dry yeast, sugar and 3 tbsp of warm water in a small bowl and mix well. Cover with a lid and keep aside for 10 minutes., Combine the plain flour, cornflour, baking powder and salt in a deep bowl and mix well., Add the yeast mixture, powdered sugar, melted butter, milk, vanilla extract or vanilla essence mix well to make a smooth thick batter. Cover it with a lid and keep aside for 10 more minutes., Pre-heat the waffle iron, grease it with little butter., Pour ¼th of the batter to spread it evenly into 2 waffle moulds and cook till it is brown from both the sides. It will take 5 to 6 minutes for the waffle to cook., Repeat step 5 to make 6 more eggless waffle in 3 more batches., Serve the eggless waffle immediately topped with butter or honey.] | [Energy, 209 cal, Protein, 4.7 g, Carbohydrates, 29.4 g, Fiber, 0.8 g, Fat, 8.1 g, Cholesterol, 22.2 mg, Sodium, 188.8 mg] | eggless-waffle-recipe-indian-style-eggless-waffle-2872r |
| rcp42917 | Eggless Whole Wheat Chocolate Chip Pancakes, Choco Chip Pancake | Snacks | NA | [whole wheat flour (gehun ka atta), powdered sugar, baking powder, baking soda, cocoa powder, milk, vanilla essence vanilla extract, chocolate chips, butter, chocolate sauce, choco chips] | 15 mins | 15 mins | [American Breakfast, Whole Wheat Recipes, Quick breakfast, Breakfast Chillas, Indian Pancakes, Indian Pancakes, Evening Tea Snacks, Indian Sweet Pancakes / Crepes] | 4Makes 4 pancakes | Indian | eggless whole wheat chocolate chip pancakes recipe | Indian choco chip pancake | eggless vanilla chocolate chip pancakes | chocolate chip pancakes without eggs | with 21 amazing images. eggless whole wheat chocolate chip pancakes recipe | Indian choco chip pancake | eggless vanilla chocolate chip pancakes | chocolate chip pancakes without eggs is full of taste and so yummy that everyone will say one more. Learn how to make Indian choco chip pancake. Pancakes are a requisite in a western breakfast buffet. Most often they are made of maida and served with a dollop of butter or honey. Here we present to you Indian choco chip pancake which are made of wheat flour and without the use of eggs. The chocolate chip pancakes without eggs are not only chocolaty but soft and spongy too because of the right proportions of baking powder and baking soda. You will also savour the mild tinge of vanilla essence in these choco flavoured pancakes. These eggless vanilla chocolate chip pancakes are oozing with chocolate flavour with every bite! Firstly, it is the cocoa powder which not only adds chocolaty flavours, but appealing colour too. Further the chocolate chips lend an amazing bite and the final garnish with chocolate sauce and choco chips is its finishing touch. Dig into them as a dessert or as a snack at tea-time. Tips to make eggless chocolate chip pancakes. 1. Instead of vanilla essence, you can use vanilla extract which gives strong vanilla flavour compared to essence. 2. Sieving the dry ingredients makes the batter airy and fluffy. 3. Instead of baking powder and baking soda, you can use ½ tsp eno. Enjoy eggless whole wheat chocolate chip pancakes recipe | Indian choco chip pancake | eggless vanilla chocolate chip pancakes | chocolate chip pancakes without eggs | with step by step photos. | [To make eggless chocolate chip pancakes, sieve the whole wheat flour, powdered sugar, cocoa powder, baking powder and baking soda in a deep bowl., Add milk and vanilla essence and whisk well till no lumps remain., Heat butter in a small non-stick pan, pour a ladleful of prepared batter to make 100 mm. (4”) pancake., Sprinkle ½ tbsp of chocolate chips and cook on medium flame for a minute., Flip the pancake and cook evenly on medium flame from both the sides., Repeat steps 3 to 5 to make 3 more pancakes., Serve the eggless chocolate chip pancakes immediately with chocolate sauce and toppings of your choice.] | [Energy, 147 cal, Protein, 3.4 g, Carbohydrates, 20.6 g, Fiber, 1.5 g, Fat, 7.5 g, Cholesterol, 8.6 mg, Sodium, 263.2 mg] | eggless-whole-wheat-chocolate-chip-pancakes-choco-chip-pancake-42917r |
| rcp43059 | Eggless Whole Wheat Tart | NA | NA | [whole wheat flour (gehun ka atta), butter cubes, salt] | 2 mins | 0 mins | [Basic Indian Dessert Recipes, Easy Baked, Oven] | 11Makes 11 tart shells | Indian | eggless whole wheat tart recipe | Indian style wheat tart shells | whole wheat tart and pie crust | | [To make eggless whole wheat tart, combine all the ingredients in a deep bowl., Rub it well using your fingertips until it resembles grainy texture. Gradually add ½ cup ice chilled water and mix well to form a stiff dough., Allow the dough to rest in the refrigerator for 15 minutes., Divide the dough into 2 equal portions and roll each portion into 9 inch diameter circle. Cut the roundels using a cutter., Place each roundel in the tart mould and press it properly from all the sides., Prick it well and repeat steps 4 to 6 make remaining tarts using remaining dough., Bake them in a pre-heated oven at 180°c (360° f) for 15 minutes until its golden brown and crisp., Remove and keep aside to cool completely., Demould the indian style wheat tart shells and use as required.] | [Energy, 136 cal, Protein, 2.1 g, Carbohydrates, 12.9 g, Fiber, 2 g, Fat, 8.7 g, Cholesterol, 25.9 mg, Sodium, 89.1 mg] | eggless-whole-wheat-tart-43059r |
| rcp580 | Ek Toap Na Dal Bhaat ( Gujarati Recipe) | Dinner | Veg | [toovar (arhar) dal, rice (chawal), baby onions, baby potatoes, small brinjals, ghee, asafoetida (hing), turmeric powder (haldi), green peas, salt, coriander-cumin seeds (dhania-jeera) powder, sugar, chilli powder, grated coconut, chopped coriander (dhania), asafoetida (hing), salt, chaas] | 15 mins | 15 mins | [Gujarati Khichdi, Gujarati One Dish Meal, Dinner, One Dish Vegetarian Meals, One Meal Dinner, Indian Pressure Cooker, Pressure Cooker Indian Rice, Khichdi, Pulao] | 4Makes 4 servings | Gujarati | Another popular one-dish meal from the kitchens of gujarat, ek top na dal bhaat is an ideal choice for the evenings. Here, rice and dal are cooked together with vegetables and a typical combination of gujarati spices. Serve with plenty of buttermilk, to complete a meal that is sure to leave the family happy and satisfied! | [Clean, wash and soak the tooaver dal and rice in enough water for 15 to 20 minutes. Drain and keep aside., Make criss-cross slits on the onions, potatoes and brinjals taking care not to separate the segments., Stuff each of the onions, potatoes and brinjals evenly with the prepared masala mixture. Keep aside., Heat 2 tbsp of ghee in a pressure cooker, add the, rice, toovar dal, asafoetida and turmeric powder and sauté on a medium flame for 1 minute., Add the stuffed vegetables, green peas, salt and 2½ cups of hot water, mix gently and pressure cook on a high flame for 3 whistles., Allow the steam to escape before opening the lid., Add the remaining 1 tbsp of ghee, mix well., Serve immediately with chaas.] | [Energy, 430 cal, Protein, 8.5 g, Carbohydrates, 58.1 g, Fiber, 8.6 g, Fat, 18.1 g, Cholesterol, 0 mg, Sodium, 17.4 mg] | ek-toap-na-dal-bhaat--gujarati-recipe-580r |
| rcp42242 | Ela Ada Recipe, Sweet Rice Pancake | NA | NA | [chopped jaggery (gur), ghee, cardamom (elaichi) powder, grated coconut, rice flour (chawal ka atta), ghee, salt, banana leaf] | 15 mins | 55 mins | [Kerala Cuisine, Karnataka Cuisine, Traditional Indian Mithai, Diwali, Diwali Sweets Mithai, Steamer] | 6Makes 6 ela adas | Kerala | ela ada, steamed rice pancake recipe | elayappam | ila ada | kerala special recipe is a sweet recipe from South India. Learn how to make elayappam. To make ela ada, steamed rice pancake, first make the jaggery filling. Combine the jaggery and ¼ cup of water in a broad non-stick, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the coconut and cardamom powder, mix well and cook on a medium flame for 4 minutes, while stirring continuously. Switch off the flame, add ghee and mix well. Keep aside. Then make the rice flour dough. For that, combine the rice flour, salt and ghee in a deep bowl and knead into a soft dough adding enough hot water using a spoon and then once cooled slightly use your hands and knead well. Keep aside. Then wet your fingers with little water and divide the dough into 6 equal portions. Place a banana leaf on a clean, dry surface, put a little water on it and spread it evenly. Place a portion of the dough on it and pat the dough to flatten it to make a 150 mm. (6”) diameter circle. Place a portion of the jaggery stuffing in the centre of the circle. Fold along with the banana leaf to seal it and make a semi-circle. Press the edges well by pressing with your fingers to seal it completely. Ela Ada is a traditional sweet delicacy from Kerala, made by steaming stuffed rice flour pancakes wrapped in a banana leaf. Here, we have shown the Ela Ada with coconut and jaggery stuffing. On special occasions like Onam, it may also be made with a stuffing of sweetened jackfruit pulp. Ela means leaf, and this sweet rice pancake is named so because elayappam gets a special aroma and flavour by being steamed in banana leaves. The ila ada is a very famous and favourite dish in Kerala, and is made by Keralites wherever in the world they are. Serve it as an evening snack with a cup of hot milky tea! Tips for ela ada, steamed rice pancake. 1. If you find it difficult to spread the dough you can lightly dip your fingers in water and then continue. 2. Grease the banana leaf well before putting the dough. 3. Make sure the dough is soft enough and not too hard. Enjoy ela ada, steamed rice pancake recipe | elayappam | ila ada | kerala special recipe. You can also try other recipes like Banana Pongal or Paal Payasam . | [Combine the jaggery and ¼ cup of water in a broad non-stick, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the coconut and cardamom powder, mix well and cook on a medium flame for 4 minutes, while stirring continuously., Switch off the flame, add ghee and mix well. Keep aside., Combine the rice flour, salt and ghee in a deep bowl and knead into a soft dough adding enough hot water using a spoon and then once cooled slightly use your hands and knead well. Keep aside., Divide the jaggery stuffing into 6 equal portions. Keep aside., Wet your fingers with little water and divide the dough into 6 equal portions., Place a banana leaf on a clean, dry surface, put a little water on it and spread it evenly. Place a portion of the dough on it and pat the dough to flatten it to make a 150 mm. (6”) diameter circle. If you find it difficult to spread it you can lightly dip your fingers in water and then continue., Place a portion of the jaggery stuffing in the centre of the circle., Fold along with the banana leaf to seal it and make a semi-circle., Press the edges well by pressing with your fingers to seal it completely., Repeat steps 3 to 6 to make 5 more ela adas., Steam 2 ela adas in a steamer for 12 to 15 minutes or till done., Remove the ela adas from the steamer and cool slightly., Repeat steps 8 and 9 to cook 4 more ela adas., Serve warm.] | [Energy, 263 cal, Protein, 2.2 g, Carbohydrates, 44.1 g, Fiber, 2.8 g, Fat, 8.4 g, Cholesterol, 0 mg, Sodium, 3.3 mg] | ela-ada-recipe-sweet-rice-pancake-42242r |
| rcp42629 | Elaichi Hot Chocolate | NA | NA | [milk, cardamoms (elaichi), chopped dark chocolate, drinking chocolate, cardamom (elaichi) powder] | 5 mins | 2 mins | [Indian Chocolate Drinks, High Tea Party, Kids After School, Kids Calcium Rich Indian recipes] | 2Makes 2 servings | Indian | While we are all familiar with the intoxicating flavour that cardamom imparts to a cup of desi milk tea, not many of us would have tried using the spice with hot chocolate! Surprisingly, it works just as effectively with this beverage too. The Elaichi Hot Chocolate is an awesome beverage with a heady flavour derived from dark chocolate, cardamom and cardamom powder. It is truly an effective combination, and just perfect to enjoy on a rainy day to make yourself feel cosy and warm! Try other recipes like Hot Chocolate Mousse or Mexican Hot Chocolate | [Heat the milk and cardamom in a saucepan and boil on a medium flame for 5 minutes., Switch off the flame, add the dark chocolate, drinking chocolate and cardamom powder and mix well using a whisk., Strain the hot chocolate using a strainer., Serve hot.] | [Energy, 353 cal, Protein, 11.1 g, Carbohydrates, 17.6 g, Fiber, 0 g, Fat, 25.7 g, Cholesterol, 32 mg, Sodium, 38.8 mg] | elaichi-hot-chocolate-42629r |
| rcp40179 | Elaichi Tea, Indian Cardamom Tea, Elaichi Chaa | NA | NA | [tea powder (chai ki patti), sugar, crushed cardamom (elaichi), milk] | 7 mins | 4 mins | [Tea, Chai, High Tea Party, Kitty Party Drinks, Mocktails] | 2Makes 2 servings | NA | elaichi tea recipe | Indian cardamom tea | elaichi chaa | elaichi wali chai | with amazing 10 images. In India, chaai is one beverage that transcends all seasons. Even in the sweltering summer, when you do not feel like having anything hot, everybody yearns for a cup of milky elaichi tea to boost their senses! And when that elaichi chaa is perked up with flavourful and aromatic cardamom, it is all the more exciting to the taste buds. Enjoy this Indian cardamom tea hot and fresh with your favourite savouries, over the company of good friends, and it becomes an experience to remember. Elaichi Chai is a very famous hot beverage originated from India. Rainy or winter days, it is a go to beverage. It is one of the favourite drinks among Indians. The day starts with a cup of chai or coffee and feels incomplete without it. Indian cardamom tea orelaichi chaa is a popular beverage made using a handful of aromatic ingredients. The quantity of all the ingredients varies from person to person. Every household has their own style of making elaichi wali chai. As the name suggests, elaichai chai or cardamom tea literally translates to cardamom flavoured tea. The flavor of the tea is very powerful, it is basically made by brewing black tea leaves with cardamom. We have made cardamom tea by combining water, tea powder, sugar and crushed cardamom and boiled it together. The colour and flavour of the elaichi chai will largely depend upon the strength of tea powder so, always make use of good quality tea powder or tea leaves. Once it is boiled, we have added milk to it and boiled for 3-4 minutes. You can add milk according to your preference depending on how you like your cardamom tea. Strain and serve hot. If you start walking around the streets of India, you will see a chaiwala around every corner selling tea with biscuits or cream rolls. Be it day or night. Late nights, the chai wala’s are seen selling tea (also elaichi tea) on their cycles. Tea is one of the very famous beverage and people usually start their day with tea and some breakfast. Start your day with Cardamom tea and serve it with biscuits or any of your favourite snack. Learn to make elaichi tea recipe | Indian cardamom tea | elaichi chaa | elaichi wali chai | with detailed step by step recipe photos and video below. | [Combine 1 cup of water, tea powder, sugar and cardamom, mix well and boil on a medium flame for 3 minutes., Add the milk, mix well and boil on a medium flame for 3 to 4 minutes, while stirring occasionally., Serve elaichi chai immediately.] | [Energy, 197 cal, Protein, 4.3 g, Carbohydrates, 24.9 g, Fiber, 0 g, Fat, 6.5 g, Cholesterol, 16 mg, Sodium, 19 mg] | elaichi-tea--indian-cardamom-tea-elaichi-chaa-40179r |
| rcp36991 | Enchanting Carrot and Cucumber Candle Stand ( Vegetable and Fruit Carvings) | NA | NA | [carrot, green cucumber] | 20 mins | 0 mins | [Indian Birthday Party, Western Party] | 2Makes 2 candle stands | Indian | Jazz up your candles with the brightness of carrots and cucumbers as uniquely styled stands. | [Peel the carrots using a peeler. Using the serrated knife, beginning from the thicker side of the carrot, make straight marks till its tapering end. Continue the same around the whole circumference., Using a knife, trim the edges of the carrot from the either side as to get a smooth and even surface., With the same knife, trim the edge of the carrot from the thinner side so as to get a smooth and even surface. Ensure that the length of the carrot should be at least 4” and be almost even in width., Insert the spiral cutter in the centre of the thick side of the carrot., Insert the index finger in the hole of the spiral cutter and start moving it in a circular fashion in any one direction., Keep moving the spiral cutter in a little slant position each time you complete the circle so as to keep the carrot curls intact. Continue the same till the end of the carrot to get a long intact carrot curl., Join the two edges of the carrot curl and secure using a pin. Keep aside., Cut a small piece of cucumber (around 2 ½” in length)., Trim off 1 to 1½ cm from the tapering end so as to make the cucumber stand on a flat surface., Starting from the broader end, make slits, using a knife so as to get a petal-like shape. Make 4 such dark green petals in all at equal distance., Hold the cucumber in one hand and the knife perpendicular to it. Leaving the slits intact, start scraping the peels in between the dark green petals and discard it. Make 4 light green petals in between the dark green petals., Using a knife, core out the centre portion as to make space for the candle., Place the cucumber in between the carrot curl., Place the candle in the cucumber and light it just before the party.] | [Not Given] | enchanting-carrot-and-cucumber-candle-stand--vegetable-and-fruit-carvings-36991r |
| rcp33642 | Enchiladas ( Healthy Diabetic Recipe ) | NA | NA | [oil, chopped onions, chopped green chillies, grated tomatoes, chilli powder, dried oregano, sugar substitute, salt, oil, low fat butter, chopped onions, chopped spinach (palak), chopped green chillies, tofu low fat paneer, salt, nutri tortillas, grated mozzarella cheese, low fat cream, chopped spring onion greens] | 20 mins | 20 mins | [Mexican Main Dish, Non-stick Pan, Diabetic International Recipes, Iron Rich International Recipes] | 4Makes 4 servings | Mexican | This extremely popular mexican delicacy leaves a lot of room for your imagination – you can feel free to experiment with any stuffing of your choice. Plus, it is also a quick-fix since the tortillas can be made in advance and stored in a deep freezer, to use whenever required. This healthy dish is a meal by itself as it has whole wheat flour, vegetables, tofu, etc. I have used low fat cream and mozzarella cheese so that this recipe can feature on a diabetic menu. For the tomato sauce, i have used a sugar substitute instead of sugar, to retain the taste. | [Heat the oil in a non-stick pan, add the onions and sauté on a medium flame till they turn translucent., Add the green chillies, tomatoes, chilli powder, oregano, sugar substitute and salt, mix well and cook on a medium flame for another 5 to 7 minutes, while stirring continuously., Remove from the flame, divide it into two equal portions and keep aside., Heat the oil and butter in a non-stick pan, add the onions and sauté on a medium flame till they turn golden brown in colour, while stirring continuously., Add the spinach and green chillies and sauté on a medium flame for 2 to 3 minutes, while stirring continuously., Add the tofu and salt, mix well and cook for another minute., Divide the stuffing into 8 equal portions and keep aside., Place a tortilla on a flat dry surface, place one portion of the stuffing in the centre and bring both the edges over the stuffing to make a roll., Repeat with the remaining tortillas and stuffing to make 7 more stuffed tortillas. Keep aside., In a glass baking dish, spread half of the mexican tomato sauce evenly at the bottom, place stuffed tortillas arranging side by side., Spread the remaining sauce over the tortillas and moisten the tops of the tortillas evenly with the sauce., Sprinkle the cheese evenly over the enchiladas and bake in a pre-heated oven at 200ºc (400ºf) for 15 minutes., Serve hot garnished with cream and spring onion greens., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 272 cal, Protein, 9.8 g, Carbohydrates, 45.4 g, Fiber, 11.6 g, Fat, 6.2 g, Cholesterol, 3.3 mg, Sodium, 132.7 mg] | enchiladas--healthy-diabetic-recipe--33642r |
| rcp41074 | Energy Chia Seed Drink with Lime and Honey, for Endurance Athletes | NA | Veg | [chia seeds, honey, lemon juice] | 2 mins | 0 mins | [No Cooking Veg Indian, Kids High Energy Indian Foods, Protein rich food for kids, Marathoners, Endurance Athletes, Triathlete, High in Omega 3 Fatty Acids, Manganese Diet, Omega 6 Fatty Acids] | 2Makes 2 glasses | Indian | energy chia seed drink recipe | chia seed drink for weight loss | chia seed drink with lime, honey | with 16 amazing images. energy chia seed drink recipe is actually 2 recipes given below, one is chia seed drink for weight loss and the other is chia seed drink with lime, honey. Both these chia recipes are healthy. There is no debating that Chia seeds are good for your health. A treasure trove of omega-3 fatty acids, which is hard for vegetarians to come by, these tiny seeds are also loaded with fibre and protein. Energy chia seed drink for weight loss is a low carb, high protein drink which is perfect for those aiming to trim the waistline. No honey has been added to this drink since it is for weight loss. This also qualifies as a diabetic drink. It is good for healthy heart and to fight cancer. We have added lemon juice for a flavourful touch. The lemon juice add a dose of vitamin C along with flavour. This vitamin build your immunity to fight various disease and as an antioxidant it also helps to reduce inflammation in the body. It is interesting to note that this easily digestible little seed has antioxidants (ALA), which trigger energy production in the body. This makes it an amazing food for endurance athletes. While chia seeds are great to have just plain, mixed in water, this Energy Chia Seed Drink with Lime and Honey is an even tastier way to enjoy this wonder seed. With a dash of lime and honey, the otherwise tasteless chia seeds become fabulously tasty. You can sip on this refreshing energy chia seed drink any time you wish. Another healthy way in which many athletes consume chia seeds is by mixing a tablespoon of chia seeds and a scoop of protein powder in half a cup of coconut milk. Enjoy how to make energy chia seed drink recipe | chia seed drink for weight loss | chia seed drink with lime, honey | with step by step photos given below. | [Combine the chia seeds, honey, lemon juice and 2 cups of water in a jar and mix well., Cover and keep the energy chia seed drink with lime and honey refrigerated for atleast 1 hour., Just before serving, stir and drink.] | [Energy, 90 cal, Protein, 2.6 g, Carbohydrates, 9.9 g, Fiber, 4.7 g, Fat, 3.9 g, Cholesterol, 0 mg, Sodium, 0.6 mg] | energy-chia-seed-drink-with-lime-and-honey-for-endurance-athletes-41074r |
| rcp36937 | Exotic Fruit Cake ( Cakes and Pastries) | NA | NA | [chocolate cake, sugar syrup, vanilla essence, whipped cream, apple melon scoops, cherry kiwi strawberry, peach mango, melted chocolate, whipped cream, piping bag, butter paper, piping bag, round nozzle, scooper, knife, turntable] | 15 mins | 0 mins | [Fruit Based Indian Desserts, Cakes] | 1Makes 1 cake | Indian | The fruits need not all be exotic – you can make do with those that you have readily on hand, but this cake will still taste exotic, thanks to the combination of ingredients and the careful preparation. | [Slice the chocolate cake horizontally into 3 equal parts. Keep aside., Combine the sugar syrup and vanilla essence in a bowl to make the soaking syrup and keep aside., Soak the bottom layer of the chocolate cake with ½ of the soaking syrup., Spread ½ cup of cream on the soaked layer of the cake., Put ½ cup of the fruits on top and sandwich with the second layer of the chocolate cake., Soak the second of the sponge cake with the remaining soaking syrup., Spread the remaining whipped cream evenly on top and at the sides., Transfer onto a cake board and refrigerate for 20 minutes to set., Keep one layer of the cake aside., Make chocolate rings on the sides using the melted chocolate. To do this pour the melted chocolate into a butter paper-piping bag and fold the top end of the piping bag so as to seal it. Snip a bit off the tip so as to get a tiny hole for the piping to come out., Take another long strip of butter paper and place it on an even surface. Make rings on the butter paper applying light pressure on the piping bag., Start from one end of the butter paper and make rings touching each other as shown in the picture without lifting the piping bag., Take this butter paper and place it along the side of the cake to stick the rings on the cake. Refrigerate for 10 to 15 minutes to enable the chocolate to set., Remove the butter paper once the chocolate rings are stuck to the cake., Place the chocolate cake on top., Fill another disposable piping bag (fitted with a large round nozzle) with whipped cream. Put the cream in a circular motion on top of the cake leaving 1 inch circle of sponge on the outer edge., Using a scooper scoop out melons and kiwis. Slice peaches, plums, black grapes and kiwis, remove sprigs of mint, Garnish the upper surface with the fruits and mint., Cut into 6 equal wedges and serve.] | [Not Given] | exotic-fruit-cake--cakes-and-pastries-36937r |
| rcp37176 | Eye-catching Ikebana ( Flower Arrangements) | NA | Veg | [rose] | 30 mins | 0 mins | [No Cooking Veg Indian, Mexican Party, High Tea Party] | 1Makes 1 arrangement | Indian | Ranjana tulsyan presents a simple and attractive arrangement using the japanese art of flower arrangement. | [Take one screw-pine leaf and cut off 3" from the lower portion of the leaf., Cut 5-6" off the upper portion of the leaf. Now the leaf is 13" long., Cut the upper portion of the leaf to form a v shape., Cut the upper half of the leaf to get a zig-zag pattern as shown in the picture., Similarly modify the remaining leaves so that they are of different lengths., Place the medium sized and one small pin holder towards the left of the container ( the medium-sized on the left and the small one on right). The place one small pin holder towards the right of the container. Pour water into the container., Fix the longest modified screw-pine leaf towards the right back of the medium-sized pin holder., Fix one leaf each on either side of the middle leaf (leave a little space at the back of the leaves on the pin holders)., Fix 2 leaves on the small pin holder., Take on kalanchoe flower head. Attach a 1" long piece of thick stem to the lower portion of the kalanchoe stem with thread., Fix the flower head as shown. Similarly arrange the reast of the flower heads., Fix the verbena at the back of the middle leaf such that the flowers are visible from the front., Fix the croton branch behind the first leaf from left as shown in the picture. Your arrangement is ready.] | [Not Given] | eye-catching-ikebana--flower-arrangements-37176r |
| rcp2772 | Fada Ni Khichadi ( Microwave) | NA | NA | [broken wheat (dalia), oil, cumin seeds (jeera), asafoetida (hing), cloves (laung / lavang), cinnamon (dalchini), onion cubes, chopped french beans, carrot, cauliflower florets, green peas, ginger- green chilli paste, chilli powder, turmeric powder (haldi), garlic (lehsun) paste, salt, chopped coriander (dhania), curd] | 15 mins | 15 mins | [Gujarati Khichdi, collection of khichdi recipes, Microwave, Microwave] | 4Makes 4 servings | Gujarati | A traditional khichdi made easier using the microwave and tastier by adding crunchy veggies. A basket of assorted veggies adds a riot of colours and flavours to the khichdi while a selection of spices and everyday ingredients like ginger and green chillies used in the right proportions impart immense flavour to it. Serve the Fada ni Khichadi hot with a bowlful of fresh curds. Try to serve it immediately on cooking, as reheating might dry it a little. | [Clean, wash and soak the broken wheat with enough water in a deep bowl for 1 hour. Drain well and keep aside., Combine the oil, cumin seeds, asafoetida, cloves and cinnamon in a deep microwave safe bowl and microwave on high for 1 minute., Add the broken wheat and all the vegetables, mix well and cover with a microwave safe lid and microwave on high for 1 minute, stirring once after 30 seconds., Add the ginger-green chilli paste, chilli powder, turmeric powder, garlic paste, salt and 2½ cups of water, mix well and again cover with a microwave safe lid and microwave on high for 13 minutes, stirring once after every 4 minutes., Add the coriander and mix well., Serve hot with curds.] | [Energy, 232 cal, Protein, 4.6 g, Carbohydrates, 35 g, Fiber, 2.8 g, Fat, 8.2 g, Cholesterol, 0 mg, Sodium, 15.1 mg] | fada-ni-khichadi--microwave-2772r |
| rcp579 | Fada Ni Khichdi ( Gujarati Recipe) | Dinner | Veg | [broken wheat (dalia), yellow moong dal (split yellow gram), turmeric powder (haldi), salt, oil, cumin seeds (jeera), curry leaves (kadi patta), garlic (lehsun) paste, ginger (adrak) paste, chopped onions, chopped tomatoes, chilli powder, pav bhaji masala, chopped coriander (dhania), lemon juice, curd (dahi)] | 15 mins | 25 mins | [Gujarati Khichdi, Gujarati One Dish Meal, Dinner, One Dish Vegetarian Meals, One Meal Dinner, Indian Pressure Cooker, Healthy Pressure Cooker] | 4Makes 4 servings | Gujarati | fada ni khichdi recipe | broken wheat khichdi with vegetables | Gujarati style fada in khichdi | healthy broken wheat khichdi | dalia khichdi | with amazing 25 images. We have got you a perfect, healthy and tummy filling khichdi recipe "fada ni khichdi". Fada translates to broken wheat, lapsi, dalia or bulgar wheat. We have used the very nutritive and healthy dalia as the main ingredients which makes the fada ni khichdi super nutritive too. Think comfort food, and broken wheat khichdi is one of the first option that comes to mind. Easy to make, a one pot dish dinner, and a one dish meal , the Gujarati style fada in khichdi is the epitome of convenience. Breakfast, brunch, supper or dinner, if you want a simple meal in a hurry, look no further than the humble dalia khichdi. Khichdi is usually made with a combination of grains and dals, cooked till soft and mushy, just a little thicker than porridge. This makes it comforting to the palate and easy to digest too. Most commonly, khichdi is made of rice and moong dal. The method to make fada ni khichdi is super quick and easy, it is as simple as any other khichdi recipe and can be easily cooked even by a learner. To make fada ni khichdi, combine the fada, yellow moong dal, turmeric powder, little salt and 3 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Heat the oil in a deep non-stick pan, add the cumin seeds and curry leaves and sauté on a medium flame for 30 seconds. Add the garlic paste, ginger paste and onions and sauté on a medium flame for 2 minutes. Add the tomatoes and 1 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the chilli powder and pav bhaji masala, mix well and cook on a medium flame for 1 minute. Add the cooked fada- moong dal mixture, 1½ cups of water and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the coriander and lemon juice and mix well. Serve Gujarati style fada ni khichdi hot with curds. Fada ni khichdi made with broken wheat and yellow moong dal simmered with vegetables and spices, this dish is quite wholesome and does not even require any grand accompaniments. Just serve with plain or masala curd, to make a delectable meal. I prefer relishing this wholesome khichdi with Gujarati kadhi, it is a treat!! Enjoy fada ni khichdi recipe | broken wheat khichdi with vegetables | Gujarati style fada in khichdi | healthy broken wheat khichdi | dalia khichdi | with detailed step by step photos and video below. | [To make fada ni khichdi, combine the fada, yellow moong dal, turmeric powder, little salt and 3 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Heat the oil in a deep non-stick pan, add the cumin seeds and curry leaves and sauté on a medium flame for 30 seconds., Add the garlic paste, ginger paste and onions and sauté on a medium flame for 2 minutes., Add the tomatoes and 1 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the chilli powder and pav bhaji masala, mix well and cook on a medium flame for 1 minute., Add the cooked fada- moong dal mixture, 1½ cups of water and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the coriander and lemon juice and mix well., Serve the fada ni khichdi hot with curds.] | [Energy, 208 cal, Protein, 4.6 g, Carbohydrates, 29.1 g, Fiber, 1.7 g, Fat, 8.1 g, Cholesterol, 0 mg, Sodium, 7.4 mg] | fada-ni-khichdi--gujarati-recipe-579r |
| rcp42452 | Fafda Chutney, Besan Chutney | BreakFast | NA | [besan (bengal gram flour), turmeric powder (haldi), chilli powder, salt, oil, mustard seeds ( rai / sarson), chopped green chillies, chopped ginger (adrak), curry leaves (kadi patta), asafoetida (hing), sugar, lemon juice] | 5 mins | 4 mins | [Gujarati Kachumber / Chutneys / Achar, Gujarati Breakfast, Jain Breakfast, different kinds of Indian chutney, Indian Dips / Sauces, Indian Independence Day, Holi recipes] | 2Makes 1.5 cups (21 tbsp ) | Gujarati | fafda chutney recipe | Indian besan chutney | Gujarati khaman kadhi | kadhi chutney for khaman and fafda | with 20 amazing images. fafda chutney recipe | Indian besan chutney | Gujarati khaman kadhi | kadhi chutney for khaman and fafda is an accompaniment to Gujarati snacks. Learn how to make Indian besan chutney. To make fafda chutney, combine the besan, turmeric powder, chilli powder, salt and 1¾ cups of water in a deep bowl and whisk well. Keep aside. Heat the oil in a deep non-stick pan and add the mustard seeds. When the seeds crackle, add the green chillies, ginger, curry leaves and asafoetida and sauté on a medium flame for 30 seconds. Add the besan-water mixture and sugar, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Add the lemon juice and mix well. Serve immediately with fafda. A breakfast of fafda served with this Indian besan chutney is every Gujarati’s idea of a perfect start to Sunday or any holiday. Also enjoyed on other festivals like Holi and Dusshera, this awesome chutney amazes you with its brilliant flavour and mouth-feel. It is often teamed up with Jalebi and Gujarati Raw Papaya Chutney and served as a brunch in Gujarati households. The kadhi chutney for khaman and fafda may be made at home or bought readymade. What makes it unique is that it’s homely yet there’s something special about it. Made with besan as the main ingredient, its taste is intensified with a tempering of mustard seeds, green chillies, ginger, curry leaves and asafoetida. The finish touch of this Gujarati khaman kadhi is the lemon which gives the besan chutney a splendid taste. The fafda chutney tends to thicken after a while, so add a little water before serving and adjust the consistency if required. Tips for fafda chutney. 1. After adding the besan mixture to the tempering, remember to stir continuously to avoid lump formation. 2. Instead of finely chopped ginger and green chillies, you can also add ginger green chilli paste. Learn how to make and store ginger-green chilli paste. Enjoy fafda chutney recipe | Indian besan chutney | Gujarati khaman kadhi | kadhi chutney for khaman and fafda | with step by step photos. | [Combine the besan, turmeric powder, chilli powder, salt and 1¾ cups of water in a deep bowl and whisk well. Keep aside., Heat the oil in a deep non-stick pan and add the mustard seeds., When the seeds crackle, add the green chillies, ginger, curry leaves and asafoetida and sauté on a medium flame for 30 seconds., Add the besan-water mixture and sugar, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Add the lemon juice and mix well., Serve immediately with fafda.] | [Energy, 22 cal, Protein, 0.7 g, Carbohydrates, 2.6 g, Fiber, 0.6 g, Fat, 0.9 g, Cholesterol, 0 mg, Sodium, 2.6 mg] | fafda-chutney-besan-chutney-42452r |
| rcp42193 | Fafda Recipe, Gujarati Fafda, Crispy Besan Snack | Snacks | NA | [besan (bengal gram flour), oil, carom seeds (ajwain), papad khar, salt, oil] | 10 mins | 30 mins | [Gujarati Dry Snacks, Gujarati Breakfast, Jain Naashta, Indian Snacks for Entertaining, Jain Snacks, Indian Jar Snacks, Evening Tea Snacks] | 5Makes 5 servings | Gujarati | fafda recipe | Gujarati fafda | fafda gathiya | crispy besan snack recipe | with 19 amazing images. fafda recipe | Gujarati fafda | fafda gathiya | crispy besan snack recipe is made with besan and a handful of spices. Learn how to make Gujarati fafda. To make fafda, combine all the ingredients in a deep bowl and mix well. Knead into a soft dough using enough water till smooth. Take a small portion of the dough and roll into a 50 mm. (2”) cylindrical roll in between your palms. Place the roll on one side of the chopping board or any flat surface and with the base of your palm press and stretch it vertically with light force from one end to the other to form a long strip. Loosen the strip gently with a sharp knife. Heat the oil in a deep non-stick pan and deep-fry on a medium flame till it turns crispy and light brown in colour. You can deep-fry 2 to 3 fafdas at a time. Drain on an absorbent paper. Cool slightly and serve or store in an air-tight container and use as required. Fafda gathiya is a traditional Gujarati snack, which is kind of like a test of one’s cooking skills! This crispy besan snack requires a lot of practice, and once you master the art, it shows your culinary prowess. You need to shape and loosen the dough tactfully, and also have to fry the Gujarati fafda on a medium flame. Otherwise, it will remain soft and not become crispy and light brown. However this crispy besan snack recipe is completely worth the effort and time you spend, and the outcome will be much appreciated by everybody apart from your own satisfaction and pride of biting into homemade Fafda! It is served with a famous Gujarati sweet – jalebi and with raw papaya chutney alongside for Sunday breakfast in many Gujarati households. Fafda-jalebi is also a must on occasions like Dusshera. Tips for fafda. 1. The dough cannot be made in advance. Knead it just before deep frying. 2. While stretching ensure you apply uniform pressure on the fafda so it is evenly shaped. Also apply the pressure only with the heels of your palms. 3. While you are shaping the fafda, you can keep the remaining dough covered with a damp muslin cloth to prevent it from drying. 4. Do not shape all fafda at a time. Shape 2 to 3 fafda at a time and deep fry simultaneously. 5. Remember to cool the fafda completely before storing, else they might turn soggy. You can also try other Gujarati dry snacks like Shakarpara and Masala Khakhra. Enjoy fafda recipe | Gujarati fafda | fafda gathiya | crispy besan snack recipe | with step by step photos. | [To make fafda, combine all the ingredients in a deep bowl and mix well., Knead into a soft dough using enough water till smooth., Take a small portion of the dough and roll into a 50 mm. (2”) cylindrical roll in between your palms., Place the roll on one side of the chopping board or any flat surface and with the base of your palm press and stretch it vertically with light force from one end to the other to form a long strip., Loosen the strip gently with a sharp knife., Heat the oil in a deep non-stick pan, add the fafda and deep-fry on a medium flame till it turns crispy and light brown in colour. You can deep-fry 2 to 3 fafdas at a time. Drain on an absorbent paper., Cool the fafda slightly and serve or store in an air-tight container and use as required.] | [Energy, 280 cal, Protein, 6.8 g, Carbohydrates, 19.6 g, Fiber, 5 g, Fat, 19.4 g, Cholesterol, 0 mg, Sodium, 24 mg] | fafda-recipe-gujarati-fafda-crispy-besan-snack-42193r |
| rcp614 | Fajeto ( Gujarati Recipe) | NA | Veg | [mango pulp, curds (dahi), besan (bengal gram flour), ginger-green chilli paste, turmeric powder (haldi), chopped jaggery (gur), salt, water, cinnamon (dalchini), cloves (laung / lavang), dried ginger powder, oil, mustard seeds ( rai / sarson), cumin seeds (jeera), round red chillies (boriya mirch), asafoetida (hing), curry leaves (kadi patta), rotlis, rice] | 10 mins | 10 mins | [Collection of Gujarati Dals / Kadhis, Kadhi recipes from all across India, Indian Party, Non Stick Kadai Veg] | 4Makes 4 servings | Gujarati | The famous gujarati ‘ras-puri’ meal is incomplete without fajeto! fajeto cannot be classified as kadhi, dal or subzi… it is a class apart from any other recipe. What else can you expect from a classical preparation of mango juice cooked together with curds, besan and select spices? despite its unique charm and magical taste, fajeto is surprisingly quite light on the stomach! | [Combine the cinnamon, cloves and dry ginger powder and pound into a coarse powder using a mortar-pestle (khalbhatta). Keep aside., Heat the oil in a deep pan and add the mustard seeds and cumin seeds., When the seeds crackle, add the red chillies, asafoetida, curry leaves and the pounded spices and sauté on a medium flame for 2 minutes., Add the curd-mango mixture, mix well and cook on a slow flame for 5 to 7 minutes, while stirring occasionally., Serve hot with rotlis and rice.] | [Energy, 134 cal, Protein, 3 g, Carbohydrates, 11.3 g, Fiber, 0.7 g, Fat, 7.3 g, Cholesterol, 8 mg, Sodium, 15.8 mg] | fajeto--gujarati-recipe-614r |
| rcp6511 | Falafel | Snacks | NA | [whole wheat flour (gehun ka atta), crumbled fresh yeast, sugar, oil, salt, curds (dahi), garlic cloves, chopped, chopped spring onion greens, sugar, salt, kabuli chana (white chick peas), soaked, chopped green chillies, chopped mint leaves (phudina), grated garlic, grated cabbage, grated carrot, chopped capsicum, cumin seeds (jeera) powder, salt, oil, sliced tomatoes, shredded lettuce] | 25 mins. | 30 mins. | [Lebanese Appetizers, Deep Fry, Quick Snacks / Quick Starters] | 4Serves 4. (4 serving ) | Lebanese | A delicious main course: Crisp patties made of channa, cabbage, carrots and capsicum are served atop fresh pita bread pockets and garnished with a chopped tomato and curd-garlic-spring onion dressing. Tuck-in! | [Combine all the ingredients except the oil in a bowl and using enough water, knead into a soft dough until it is smooth and elastic (approx. 5 to 7 minutes)., Add the oil and knead again., Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes)., Press the dough lightly to remove air and divide into 6 equal parts., Roll out each portion into circle of 150 mm. (6") in diameter and 4 mm. (1/6") thickness., Cook on a hot tava (griddle) on each side for a minute or until the bread puffs up., Remove and keep aside., Cut each pita bread into 2 halves and keep aside., Blend all the ingredients in a mixer to get a smooth sauce. Keep refrigerated, Combine the kabuli chana, green chillies and mint and blend in mixer to a coarse past without using water., Add the remaining ingredients and mix well., Divide the mixture into 12 equal parts and shape them into patties., Deep-fry the patties in hot oil till golden brown in colour., Drain on absorbent paper and keep aside., Warm the pita bread halves on a hot (tava) griddle., Fill each pita bread half with some tomato slices and shredded lettuce, one patty and a spoonful of the dressing on top., Repeat for the remaining pita bread halves and other ingredients to make 11 more falafels., Serve immediately.] | [Energy, 195 cal, Protein, 5.9 g, Carbohydrates, 26.2 g, Fiber, 3.2 g, Fat, 7 g, Cholesterol, 0 mg, Vitamin A, 872.1 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.6 mg, Vitamin C, 32.7 mg, Folic Acid, 29.5 mcg, Calcium, 113.5 mg, Iron, 3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 31.1 mg, Potassium, 167.1 mg, Zinc, 0.8 mg] | falafel-6511r |
| rcp36337 | Falafel Burger ( Burgers and Smoothies Recipe) | Snacks | Veg | [kabuli chana (white chick peas), chopped onions, chopped garlic (lehsun), chopped coriander (dhania), chopped green chillies, lemon juice, chopped mint leaves (phudina), bread, salt, plain flour (maida), water, bread crumbs, oil, hung curds (chakka dahi), chopped garlic (lehsun), capsicum , cut into juliennes, shredded red cabbage, grated carrot, sugar, salt, burger buns, melted butter, lettuce leaves, cheese slices, cucumber slices, tomatoes slices, sliced onions, salt, tabbouleh] | 20 mins | 10 mins | [American Burgers / Grills, Veggie Burgers Collection, High Tea Party, Western Party, Kitty Party Snacks] | 4Makes 4 burgers | American | Explore the delights of international cuisines with this wonderful Lebanese burger recipe that features kabuli chana cutlet, and is served with tabbouleh. The bread slice, although used only meagrely is very important to bind the cutlet, while the garlic and mint leaves make these cutlets very flavourful. What is more, the falafel burger features a tasty and colourful vegetable spread, which adds crunch to every mouthful. You can also try your hand at other burgers Spicy Paneer Burger and Chinese Burger . | [Combine the plain flour and water in a bowl, mix well and keep aside., Soak the kabuli chana in enough water in a bowl overnight. Drain well., Combine all the ingredients and blend in a mixer to a coarse mixture using 2 tbsp of water., Transfer the mixture into a bowl, divide it into 4 equal portions and shape each portion into a circle of 75 mm. (3”) diameter and 1 cm thickness., Dip each cutlet in the plain flour mixture and roll in the bread crumbs till it is evenly coated from all the sides., Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in colour from both the sides. Drain on absorbent paper and keep aside., Cut each burger bun horizontally into two. Apply ½ tsp of butter on the insides of each half of the burger bun and toast them lightly on a tava (griddle). Keep aside., Place a lower half of the bun on a clean, dry surface with the buttered side facing up., Place a lettuce leaf, 1 cheese slice, 2 cucumber slices, 2 tomato slices and 1 onion slice and sprinkle a little salt and pepper over it., Place a cutlet and apply 2 tbsp of the vegetable spread over it., Cover with an upper half of the bun with the buttered side facing down and press it lightly., Repeat with the remaining ingredients to make 3 more burgers., Serve immediately with tabbouleh., ¾ cups of curds when tied in a muslin cloth and hanged for at least ½ hour gives approx. 1/3 cup of hung curds.] | [Energy, 538 cal, Protein, 19 g, Carbohydrates, 85.8 g, Fiber, 18.9 g, Fat, 12.3 g, Cholesterol, 0 mg, Vitamin A, 831.2 mcg, Vitamin B1, 0.3 mg, Vitamin B2, 0.2 mg, Vitamin B3, 3.3 mg, Vitamin C, 27.6 mg, Folic Acid, 124.1 mcg, Calcium, 262.1 mg, Iron, 5.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 74.1 mg, Potassium, 147.1 mg, Zinc, 2.3 mg] | falafel-burger--burgers-and-smoothies-recipe-36337r |
| rcp3471 | Falafel in Whole Wheat Pita Pockets, Diabetic Friendly | Snacks | NA | [boiled kabuli chana (white chick peas), curds (dahi), chopped garlic (lehsun), chilli paste, salt, whole wheat flour (gehun ka atta), dry yeast, olive oil, salt, whole wheat flour (gehun ka atta), green moong dal (split green gram), chopped green chillies, chopped parsley, chopped spring onions whites, salt, oil, curds (dahi), chopped garlic (lehsun), chopped spring onions whites, salt, garlic (lehsun), shredded iceberg lettuce, tomato slices] | 25 mins | 45 mins | [Lebanese Breads, Whole Wheat Recipes, Indian Snacks for Entertaining, Low Calorie Indian Snacks, Non-stick Pan, Quick Snacks / Quick Starters] | 12Makes 12 falafel pita pockets | Indian | We now bring you a famous Mediterranean dish in a diabetic-friendly form! Falafel is usually made of kabuli chana and deep-fried, but here we have made it with moong dal and cooked it in an appe mould to avoid deep-frying. You also get a good dose of healthy kabuli chana from the hummus! The third part of this wonderful dish is the whole wheat pita bread. This is available in stores, but you can never be sure if it is made of whole wheat flour, so let’s make that ourselves – this simple recipe will help you master the art of making whole wheat pita bread too. Once you get all the ingredients ready, it is time to assemble them together into sumptuous Falafel in Whole Wheat Pita Pockets, which you can enjoy occasionally to satisfy the craving for your favourite snacks. Although this dish involves some effort in preparing each component, it is totally worth the effort because you can be assured of the healthiness and keep your blood sugar levels under check. | [Combine all the ingredients in a mixer and blend till smooth using approx. ½ cup of water. Keep aside., Combine the dry yeast and 4 tbsp of water in a bowl and mix well. Cover with a lid and keep aside for 5 minutes or till the dry yeast completely dissolves in the water., Combine all the ingredients along with the yeast-water mixture in a deep bowl, mix well and knead into a soft dough using enough water., Cover the dough with a wet muslin cloth and allow it to prove for 30 minutes or till the dough doubles in volume., Knead the dough to remove the excess air., Divide the dough into 6 equal portions and roll out each portion into an oblong of 175 mm. (7”) length and 6 mm. (¼”) thickness using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the pita bread on a medium flame for 1 minute on both the sides or till small blisters are seen., Then, cook it on an open flame till it puffs up and brown spots appear on both the sides., Cut each pita bread into 2 halves horizontally and keep aside., Soak the green moong dal in enough water for 2 hours. Drain well., Combine the drained green moong dal, green chillies and ¼ cup of water and blend till coarse., Transfer the mixture into a deep bowl, all the remaining ingredients and mix well., Heat an appe mould on a medium flame and grease it using ¼ tsp of oil., Put a little mixture of the batter into each of the 7 moulds., Cover with a lid and cook, using ¼ tsp of oil, till the lower surface becomes golden brown and then turn each appe upside down using a fork so as to cook them from the other side., Repeat steps 5 and 6 to make 41 more falafels in 6 more batches., Take a pita bread halve, spread 1 tbsp of the hummus, ½ tsp of garlic chutney and spread it evenly. Add 4 falafels and top it with 1 ½ tbsp. Curd dressing and finally 1 tbsp of lettuce and 3 tomato slices evenly over it., Repeat step 1 to make 11 more falafel in whole wheat pita pockets., Serve immediately., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 134 kcal, Protein, 6.9 gm, Carbohydrate, 22.1 gm, Fat, 2.0 gm, Vitamin A, 201.6 mcg, Vitamin C, 90.1 mg, Calcium, 73.7 mg, Iron, 21.87 mg, Folic Acid, 49.9 mcg, Fibre, 4.6 gm] | falafel-in-whole-wheat-pita-pockets-diabetic-friendly-3471r |
| rcp22573 | Falafel, Lebanese Falafel Stuffed in Pita Bread | Snacks | NA | [kabuli chana (white chick peas), chopped garlic (lehsun), chopped onions, chopped parsley, chopped coriander (dhania), chopped mint leaves (phudina), cumin seeds (jeera) powder, salt, baking powder, green chilli paste, oil, whisked curds (dahi), chopped spring onions, chopped garlic (lehsun), sugar, salt, pita bread, butter, garlic chutney, tahini dip, tomato slices, shredded lettuce] | 25 mins | 20 mins | [Lebanese Appetizers, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Raksha - Bandhan, Christmas, Iftar Recipes for Ramadan / Ramzan] | 9Makes 9 falafels | Indian | falafel recipe | Lebanese falafel | Lebanese falafel stuffed in pita bread | homemade falafel in pita bread | with 41 amazing photos Falafel is a middle eastern deep fried snack (Lebanese snack). It is an Arab food. falafel are great source of protein as they are made with kabuli chana. Falafels are usually fried but if you are looking for healthier option you can also bake them! Falafel bullets are made with soaked overnight and drained kabuli chana (white chick peas) , garlic (lehsun) ,onions, parsley, coriander (dhania), mint leaves (phudina) and cumin seeds (jeera) powder all ground together in a food processer. And the mixture is then taken out in a bowl and green chilli paste + baking powder are added to it and mixed together. Small balls are equally shaped out of the mixture and fried. Further to make Lebanese falafel stuffed in pita bread we have made a dip using curd, garlic, spring onion and sugar. Then the leavened pita bread is lined with tongue-tickling garlic chutney, topped with a tangy curd dressing and packed with scrumptious deep-fried Lebanese falafel ‘bullets’ made of a kabuli chana batter. I would like to share some important tips to make the perfect falafel recipe. 1. Mix well and our falafel bullet mixture is ready. If making falafel for the first time and you are afraid of the falafel disintegrating, then add 1-2 tbsp of refined flour for binding. 2. You can make the tahini dip in advance and store in the fridge. This Middle-Eastern falafel is quite filling, and looks and tastes exotic as well, so you can serve it with tea or at a party too. Serve the Falafel as soon as you assemble it, because it will get soggy if you let it soak in the dressing for too long. Enjoy how to make falafel recipe | Lebanese falafel | Lebanese falafel stuffed in pita bread | homemade falafel in pita bread | with detailed step by step photos below. | [Combine the kabuli chana, garlic, onions, parsley, coriander, mint leaves, cumin seeds powder and salt and blend in a mixer to a coarse mixture using approx. ¼ cup of water., Transfer the mixture into a bowl, add the baking powder and green chilli paste and mix well., Divide the mixture into 18 equal portions., Shape a portion into a round ball and put in hot oil in a deep non-stick kadhai. Shape 5 more portions, into a ball and put it in the oil and deep-fry all 6 at a time in a batch till they turn golden brown in colour from all the sides., Repeat step 4 to make 12 more balls in 2 more batches. Drain on an absorbent paper and keep aside., Cut a pita bread into two vertically and slit each halve to form a pocket., Brush each halve with little butter on both the sides., Heat a non-stick tava (griddle), and cook it on a medium flame till light brown spots appear on both the sides., Repeat steps 1 to 3 with the remaining pita breads., Take a pita bread halve, spread ½ tsp of garlic chutney evenly in it, add 1 tsp of tahini dip and place 2 bullets., Top it with 1½ tbsp of the prepared curd dressing, place 2 tomato halves and 1 tbsp of the shredded lettuce., Repeat steps 5 and 6 to make 8 more falafels., Serve the lebanese falafel stuffed in pita bread immediately.] | [Not Given] | falafel-lebanese-falafel-stuffed-in-pita-bread-22573r |
| rcp33450 | Falooda ( Mumbai Roadside Recipes ) | NA | Veg | [milk, sugar, rose syrup, soaked falooda seeds (subza), soaked falooda sev, strawberry flavoured jelly cubes, vanilla ice-cream, rose syrup] | 10 mins | 0 mins | [Mumbai Street Food, Kulfi, Indian Ice Creams, No Cooking Veg Indian, Iftar Recipes for Ramadan / Ramzan, Indian Party, Iftar Drinks for Ramadan] | 4Makes 4 glasses. | Indian | Falooda is a dessert, if you look at it technically, but practically it is an any-time snack! This exciting combination of sweetened rose-flavoured milk with falooda sev, subza seeds, vanilla ice-cream and all the works is a delicacy that appeals to all. It is quite sumptuous and satiating, and you will often find people stopping by at a roadside vendor to have a glassful of Falooda to keep them comfortably going till the next meal. Indeed, what a tasty way to chase hunger away! | [Combine the milk and sugar in a deep bowl and mix well., Keep this sweetened milk aside to cool slightly and refrigerate for atleast 1 hour or till it is chilled., Pour 1½ tbsp of rose syrup in a tall glass, add the 1½ tbsp of falooda seeds, ¼ cup falooda sev and ¼ cup of jelly cubes over it., Pour ¾ cup of the chilled sweetened milk over it and top with a scoop of vanilla ice-cream., Repeat steps 3 and 4 to make 3 more glasses., Serve immediately garnished with a few drops of rose syrup.] | [Energy, 407 cal, Protein, 10.6 g, Carbohydrates, 47.6 g, Fiber, 0 g, Fat, 15.8 g, Cholesterol, 24 mg, Sodium, 33.5 mg] | falooda--mumbai-roadside-recipes--33450r |
| rcp2223 | Falooda Ice-cream | NA | Veg | [rose syrup, vanilla ice-cream, milk, falooda seeds (subza), cornflour] | 15 mins | 15 mins | [Traditional Indian Mithai, Indian Ice Creams, No Cooking Veg Indian, Desserts for Entertaining] | 12Makes 12 servings | Indian | This summer - time favourite is almost a meal. Serve it at high tea or after "bhel puri'. | [Soak the falooda seeds in 4 teacups of water and leave for at least 2 hours., Mix the cornflour very well in 450 ml. ( 15 fl. Oz. ) of water., Put to boil on a slow flame. Go on stirring and cooking until the mixture becomes transparent., Put the mixture in a "sev' press and by hand through the sieve into a vessel which is filled with ice-cold water and with ice cubes. This falooda "sev" must be preserved in water., Put 3 teaspoons of rose syrup 1 tablespoon of soaked falooda seeds and 1 tablespoon of falooda "sev" in each glass. Fill the glass uotp three - quarters and top with a scoop of vanilla ice-cream.] | [Not Given] | falooda-ice-cream-2223r |
| rcp41247 | Falooda Smoothie | NA | NA | [rose syrup, falooda seeds (subza), soaked falooda sev, vanilla ice-cream, milk, rose petals] | 10 mins | 0 mins | [Innovative Indian Recipes, Indian Milkshakes & Smoothies, Mixer, Quick 5 Ingredients, 5 Ingredients Desserts] | 2Makes 2 glasses | Indian | This exclusive recipe multiplies the kick of having a falooda with the joy of having a luscious smoothie. Instead of the usual falooda in which milk, ice-cream and falooda sev and seeds are layered, here we make a creamy, rose-tinged smoothie of ice-cream and milk and top it with falooda sev and seeds, to benefit from their unique mouth-feel. A garnish of rose petals adds to the visual appeal of this smoothie, making it totally irresistible. The Falooda Smoothie is a fabulous treat for people of all age groups. If you are one who loves smoothies then you must also try our innovative smoothies like Spiced Chai Smoothie , Banoffee Smoothie and Thandai Smoothie and fruity smoothies like Pineapple Basil Smoothie , Black Grape Smoothie and Strawberry Banana Smoothie . | [Combine the falooda seeds and 3 tbsp of water in a bowl, mix well and keep aside for 10 minutes., Combine the vanilla ice-cream, milk and rose syrup in a mixer and blend till smooth., Pour equal quantities of the smoothie into 2 individual glasses., Top each glass with the soaked falooda seeds and soaked falooda sev., Serve chilled garnished with rose petals.] | [Energy, 403 cal, Protein, 7.3 g, Carbohydrates, 59.2 g, Fiber, 0 g, Fat, 14.3 g, Cholesterol, 8 mg, Sodium, 9.5 mg] | falooda-smoothie-41247r |
| rcp587 | Fansi Dhokli ( Gujarati Recipe) | NA | Veg | [besan (bengal gram flour), whole wheat flour (gehun ka atta), chilli powder, turmeric powder (haldi), asafoetida (hing), carom seeds (ajwain), oil, salt, chopped french beans, oil, carom seeds (ajwain), asafoetida (hing), ginger-green chilli paste, sugar, salt, chopped coriander (dhania)] | 15 mins | 20 mins | [Gujarati Shaak Sabzi, Jain Subzi / Gravies, Semi-Dry Sabzis, Non Stick Kadai Veg, Healthy Sabzis, Diabetic Sabzis, Diabetes and Healthy Heart] | 4Makes 4 servings | Gujarati | fansi dhokli recipe | Gujarati French beans sabzi | healthy fansi dhokli | with 30 amazing images. fansi dhokli recipe is a healthy Indian dinner sabzi from the state of Gujarat. Learn how to make French beans sabzi. fansi dhokli is one such recipe that makes smart use of dhoklis, combining them with the goodness of French beans. In fansi dhokli, dhoklis made of whole wheat flour and besan are combined with French beans, perked up with spice powders and thickened with besan again, creating a mouth-watering delicacy that is rich in fibre, folic acid and vitamin A. A characteristic ingredient of Gujarati food and Rajasthani cuisine, dhoklis made of besan adds body to a sabzi while also enhancing its taste. The musky aroma and nutty mouth-feel of these ajwain-flavoured dhoklis in fansi dhokli are a pleasure to the palate. Fansi dhokli is a versatile dish that can be paired with any type of roti, from traditional roti , to healthier options like bajra roti or jowar roti. Main ingredients for fansi dhokli. French Beans are rich in folic acid. A deficiency of folic acid can also lead to anaemia, as like iron they are equally necessary to make red blood cells. Without enough folic acid, you can get easily tired. Dhoklis made of whole wheat flour and besan. Packed with flavor and satisfyingly light, fansi dhokli is a perfect choice for any meal, with only 90 calories per serving of fansi dhokli. Pro tips of fansi dhokli. 1. Add besan (bengal gram flour). Besan acts as a natural binder, holding the wheat flour dough together and preventing it from becoming crumbly or falling apart during cooking. This is especially important for dhokli, which needs to maintain its shape during simmering or boiling in the curry. 2. Add whole wheat flour (gehun ka atta) to make dhoklis. Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. 3. Add carom seeds (ajwain). Carom seeds possess a distinct, pungent aroma with warm, slightly bitter notes. They add a unique depth and complexity to the dhokli dough. Enjoy fansi dhokli recipe | Gujarati French beans sabzi | healthy fansi dhokli | with step by step photos. | [Combine all the ingredients in a bowl and knead into a semi-soft dough using enough water., Divide the dough into 30 to 35 small equal portions. Press each portion with your thumb to make a uniform circular mini dhokli. Keep aside., To make fansi dhokli heat the oil in a non-stick kadhai, add the carom seeds and asafoetida and sauté for a few seconds., Add the french beans and saute for 1 to 2 minutes., Add 2 cups of water, ginger-green chilli paste, sugar and salt and cook on a medium flame for 5 to 7 minutes or till the french beans are almost done, stirring occasionally., Add the dhoklis and simmer for another 8 to 10 minutes, while stirring occasionally., Serve fansi dhokli hot garnished with coriander.] | [Energy, 90 cal, Protein, 3.5 g, Carbohydrates, 10.6 g, Fiber, 2.9 g, Fat, 3.7 g, Cholesterol, 0 mg, Sodium, 10.8 mg] | fansi-dhokli--gujarati-recipe-587r |
| rcp33292 | Farali Dosa, Faral Foods Recipe - How To Make Farali Dosa, Faral Foods | BreakFast | NA | [sanwa millet (sama), rajgira (amaranth) flour, buttermilk, ginger-green chilli paste, rock salt (sendha namak), oil, peanut curd chutney] | 2 mins | 18 mins | [South Indian, Maharashtrian, Gujarati Faral, Faraal, Maharashtrian Upvas (Fasting), Maharashtrian Breakfast, Starters / Snacks, Breakfast Idlis / Dosas / Uttapam] | 8Makes 8 dosas (8 dosa ) | Gujarati | farali dosa recipe | faral dosa | sama rajgira dosa | rajgira dosa | with amazing 17 images. farali dosa recipe is one of several forgotten gems from South Indian cuisine, which people are vehemently attempting to bring back to the fore now. As the name suggests, farali dosa is popularly consumed during fasting days and is made out of millets. Vrat, Upwas or fasts is observed by may Hindus on auspicious festivals like Navratri, Shivratri or even days like ekadashi or Karwa chauth. The ingredients consumed during these fasting days differ from religion to religion and person to person. So, if you are not consuming any ingredients mentioned in this farali recipe, simply skip it. The combination of sama and rajgira flour gives rise to a sumptuous sama rajgira dosa that is sure to please your palate on a fasting day. Sour buttermilk is added to the batter to help in fermenting. The fermentation time is just two hours, so you do not even have to plan for this sama rajgira dosa the previous day itself. This farali dosa has a wonderful, crispy texture if made thin and must be eaten immediately. If you make farali dosa too thick and have it later, it might be chewy. Have this sama rajgira dosa hot and fresh with Peanut Curd Chutney or Faraali Idli-Sambhar. You can also try other faraali recipes like the Maharashtrian favourites – Upvaas Thalipeeth and Faraali Misal, or the popular Gujarati Layered Handva. Enjoy farali dosa recipe | faral dosa | sama rajgira dosa | rajgira dosa | with detailed step by step recipe photos and video below. | [To make farali dosa, clean, wash and soak the sanwa millet in enough water in a deep bowl for atleast 2 hours., Drain and blend in a mixer to a smooth mixture using 2 tbsp of water., Transfer the mixture into a deep bowl, add the rajgira flour, buttermilk, ginger-green chilli paste and rock salt and mix well. Cover with a lid and keep aside to ferment overnight., Heat a non-stick tava (griddle), pour a ladleful of the batter on the tava (griddle) and spread it in a circular motion to make a 125 mm. (5") diameter thin dosa., Smear a little oil along the sides, cook till both the sides of the dosa turns golden brown in colour and fold over to make a semi-circle., Repeat steps 4 and 5 to make 7 more farali dosas., Serve the farali dosa immediately with peanut curd chutney.] | [Energy, 70 cal, Protein, 2 g, Carbohydrates, 11.8 g, Fiber, 1.8 g, Fat, 1.6 g, Cholesterol, 0 mg, Sodium, 0 mg] | farali-dosa-faral-foods-recipe---how-to-make-farali-dosa-faral-foods-33292r |
| rcp32550 | Farali Pahadi Tikka, Upvas Paneer Tikka | Snacks | NA | [hung curds (chakka dahi), chopped coriander (dhania), cumin seeds (jeera), chopped green chillies, lemon juice, rock salt (sendha namak), paneer (cottage cheese), boiled and peeled baby potatoes, sweet potato (shakarkand), purple yam (kand), oil] | 25 mins | 20 mins | [Gujarati Faral, Faraal, Maharashtrian Upvas (Fasting), Indian Snacks for Entertaining, Paneer Based Snacks, Sankashti Chaturthi Recipes, Mahashivaratri, Janmashtami] | 10Makes 10 skewers | Gujarati | farali pahadi tikka recipe | paneer, sweet potato, potatoes fasting tikka | ekadashi vrat upvas tikka | vrat, upwas or fasts | with 20 amazing images. farali pahadi tikka is a delightful and flavorful dish that is perfect for those observing fasts or following a "farali" (fasting) diet. This dish combines the essence of traditional Indian spices with a unique twist to create a satisfying and delicious meal. Here's a note on Farali Pahadi Tikka: farali pahadi tikka is a dish that pays homage to the rich culinary heritage of the Indian subcontinent while catering to dietary restrictions during fasting periods. The term "farali" refers to ingredients that are permissible to consume during certain fasts or religious observances, and this dish is a creative interpretation of traditional tikka recipes with a farali twist. The key to farali pahadi tikka lies in the marinade, which is a blend of yogurt, fresh herbs, spices, and a touch of citrus that infuses the dish with a burst of flavor. The use of ingredients like rock salt, sendha namak (Himalayan pink salt), and fasting-friendly spices ensures that the dish remains authentic while adhering to dietary guidelines. The star of this dish is the paneer (Indian cottage cheese) or vegetables that are marinated in the flavorful mixture and then grilled to perfection. The marinade helps tenderize the paneer or vegetables while imparting a smoky and aromatic flavor that is characteristic of traditional tikkas. The term "Pahadi" in farali pahadi tikka refers to the mountainous regions of India, known for their lush greenery and fresh herbs. The use of fragrant herbs like coriander, and green chilies in the marinade adds a refreshing and zesty note to the dish, reminiscent of the cool mountain air and verdant landscapes. farali pahadi tikka can be enjoyed on its own as a protein-rich snack or paired with a side of mint chutney, lemon wedges, and sliced onions for a complete meal. The combination of the smoky grilled paneer or vegetables with the vibrant flavors of the marinade creates a harmonious balance of taste and texture that is sure to tantalize your taste buds. In conclusion, farali pahadi tikka is a culinary masterpiece that celebrates the flavors of India while honoring dietary restrictions during fasting periods. With its aromatic marinade, tender paneer or vegetables, and bold flavors, this dish is a testament to the creativity and ingenuity of Indian cuisine. Whether enjoyed during a fast or as a special treat, farali pahadi tikka is sure to leave a lasting impression with its unique blend of tradition and innovation. Pro tips for farali pahadi tikka. 1. In a mixer put 1/2 cup fresh hung curds (chakka dahi). Hung curd has a thicker consistency compared to regular yogurt. This thicker texture helps create a better coating on the vegetables and paneer in the marinade. This coating allows the flavors to penetrate deeper and ensures the spices and herbs stick better during cooking. 2. Add rock salt (sendha namak) to taste. Ayurveda, a traditional Indian system of medicine, emphasizes balance and natural ingredients. Rock salt is considered to be a "Sattvik" food, meaning it promotes purity, lightness, and well-being. This aligns with the goals of fasting, which often involve detoxification and spiritual cleansing. Enjoy farali pahadi tikka recipe | paneer, sweet potato, potatoes fasting tikka | ekadashi vrat upvas tikka | vrat, upwas or fasts | with step by step photos. | [To make farali pahadi tikka, combine the green marinade along with the paneer, purple yam, sweet potato and baby potato halves., Gently mix it until the marinade coats it well., Arrange the marinated paneer, purple yam, sweet potato and baby potato halves onto a wooden skewer. Repeat with the remaining ingredients to make 9 more skewers., Heat a non-stick tava (griddle) and grease it well using 1/2 tsp oil., Cook the tikkas on a medium flame while turning the sides, using 1/2 tsp oil until the paneer and vegetables are light brown in colour from all sides., Repeat steps 4 and 5 to cook the remaining skewers., Serve farali pahadi tikka immediately.] | [Energy, 160 cal, Protein, 5.5 g, Carbohydrates, 13 g, Fiber, 1.4 g, Fat, 9.5 g, Cholesterol, 3.2 mg, Sodium, 10.5 mg] | farali-pahadi-tikka-upvas-paneer-tikka-32550r |
| rcp4962 | Farfalle with Tomato Sauce and Olives | NA | Veg | [farfalle, chopped onions, tomato puree, green olives, chopped black olives, chopped garlic (lehsun), chopped coriander (dhania), dried mixed herbs, olive oil, dry red chilli flakes (paprika), salt] | 10 mins | 11 mins | [Italian Veg Pasta, Pastas, Italian Party, Western Party, Non-stick Pan] | 2Makes 2 servings | Italian | Bow shaped pasta tossed in a simple olive tomato salsa and herbs. Add a portion of Garlic Bread and a glass of wine if you like to complete this meal. Do keep in mind that the olives are pickled in brine and so you may need to be a little cautious while adding the salt to this recipe. | [Cook the farfalle till it is almost done; drain and refresh in cold water. Keep aside till required., Heat the oil, add the onions and garlic and sauté for a few seconds., Add the tomato puree and the olives and simmer for a few seconds., Add the coriander, herbs, salt, pepper and the pasta and toss gently, till the pasta is hot., Serve hot sprinkled with the paprika., The secret of cooking pasta is to use ample water. Always cook pasta in a large pan of boiling water with 1 teaspoon of salt and 1 tablespoon of oil., Add the pasta to the boiling water by adding a few strands or one sheet of pasta at a time., Cook uncovered, stirring occasionally and gently until the pasta is tender., Cooked pasta should be 'al dente' or firm to the bite. Under cooked pasta has a taste of raw flour whereas overcooked pasta will be soft and sticky., Takes a little longer than the fresh version. Very small pasta may cook in 5 minutes (like spaghetti, dried lasagne sheets), while large shapes may require 10 minutes (like macaroni, fusilli, conchiglie). Fresh pasta will take about 3 to 5 minutes to cook., Immediately drain the cooked pasta in a sieve or a colander. Transfer to a bowl of cold water to refresh it. Drain again and keep aside., If the pasta is not used immediately, add 1 tablespoon of oil to it and toss it., Two cups of dried pasta will yield 3 cups of cooked pasta. This quantity is sufficient for 4 persons. Fresh pasta does not increase much in volume whilst cooking, as it does not absorb much water.] | [Energy, 449 cal, Protein, 9.9 g, Carbohydrates, 61.9 g, Fiber, 2.5 g, Fat, 17.3 g, Cholesterol, 0 mg, Vitamin A, 368.9 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 9.7 mg, Folic Acid, 4.2 mcg, Calcium, 24.6 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 4 mg, Potassium, 60.5 mg, Zinc, 0.1 mg] | farfalle-with-tomato-sauce-and-olives-4962r |
| rcp32757 | Farmaishi Suran ( Kebabs and Tikkis) | Snacks | Veg | [chopped coriander (dhania), whole dry kashmiri red chillies, grated yam (suran), grated paneer (cottage cheese), coriander (dhania), dried mango powder (amchur), salt, cornflour, oil] | 10 mins | 10 mins | [Indian Snacks for Entertaining, Deep-fried Indian Starters, Deep Fry, Pan, Kadai Veg] | 8Makes 8 kebabs (8 kebab ) | Indian | Yam manifests as a scrumptious and tangy kebab that competes healthily with the other interesting kebabs on this extremely interesting platter! | [Combine the coriander seeds and kashmiri red chillies in a pan and dry roast them for 1 minute., Remove from the flame and grind to a coarse powder using a mortar-pestle (khalbhatta). Keep aside., Combine all the remaining ingredients in a bowl, add the ground spice and mix well., Divide the mixture into 8 equal portions and shape each portion each portion into a round ball., Roll each kebab in cornflour in such a way that the kebabs are evenly coated from all sides., Heat the oil in a kadhai on a medium flame, and deep-fry the balls till they are golden brown in colour from all sides. Drain on an absorbent paper and serve hot.] | [Energy, 39 cal, Protein, 0.7 g, Carbohydrates, 0.9 g, Fiber, 0.1 g, Fat, 3.6 g, Cholesterol, 0 mg, Vitamin A, 201.4 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 3.2 mg, Folic Acid, 0 mcg, Calcium, 28.1 mg, Iron, 0 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1.5 mg, Potassium, 11.1 mg, Zinc, 0 mg] | farmaishi-suran--kebabs-and-tikkis-32757r |
| rcp41211 | Farsi Puri, Gujarati Farsi Poori | Snacks | NA | [plain flour (maida), semolina (rava / sooji), crushed black pepper (kalimirch), ghee, salt, oil] | 5 mins | 25 mins | [Gujarati Dry Snacks, Deep-fried Indian Starters, Jain Snacks, School Time Snacks, Indian Jar Snacks, Evening Tea Snacks, Diwali] | 24Makes 24 puris | Gujarati | farsi puri recipe | Gujarati farsi poori | Indian farsi puri Diwali snack | with 32 amazing images. farsi puri recipe | Gujarati farsi poori | Indian farsi puri Diwali snack is a perfect accompaniment to a cup of masala chai or coffee. Learn how to make Gujarati farsi poori. To make farsi puri, combine all the ingredients in a deep bowl, mix well and knead into a stiff dough using little water. Divide the dough into 24 equal portions and roll each portion into a 50 mm. (2”) diameter thick circle. Prick the puris all over using a fork. Heat the oil in a deep non-stick kadhai, and deep-fry a few puris at a time, on a slow flame till they turn light brown in colour from both the sides. Drain on an absorbent paper. Cool completely and store them in an air-tight container. For Gujaratis, Diwali is incomplete without farsi poori. This deep-fried dry snack has evergreen fanfare, and you will understand why if you just try it once. It is quite often sent to each other’s house during Diwali. It is soft but yet crispy. This Indian farsi puri Diwali snack is made with common ingredients and is easy to make, but it has a melt-in-the-mouth texture because of the addition of semolina and ghee to the plain flour dough, and a lingering flavour contributed by black pepper. While we have made it with maida as the base ingredient, some people also prefer to use equal proportion of maida and wheat flour. Tips for farsi puri. 1. You can also add little roasted cumin seed powder. 2. Always measure the ghee after it is melted. 3. Do not roll the puris thinly, it should be little thick. 4. These puris should be stored in an air-tight container, stays good for at least 10 days. These puris can be carried for picnic, travelling or even taken to work. Enjoy farsi puri recipe | Gujarati farsi poori | Indian farsi puri Diwali snack | with step by step photos. | [To make farsi puri, combine all the ingredients in a deep bowl, mix well and knead into a stiff dough using little water., Divide the dough into 24 equal portions and roll each portion into a 50 mm. (2”) diameter thick circle, Prick the puris all over using a fork., Heat the oil in a deep non-stick kadhai, and deep-fry a few puris at a time, on a slow flame till they turn light brown in colour from both the sides. Drain on an absorbent paper., Cool the farsi puris completely and store them in an air-tight container.] | [Energy, 55 cal, Protein, 0.7 g, Carbohydrates, 4.8 g, Fiber, 0 g, Fat, 3.6 g, Cholesterol, 0 mg, Sodium, 0.7 mg] | farsi-puri-gujarati-farsi-poori-41211r |
| rcp4910 | Fat Free Dahi Vada ( Microwave Recipes) | Snacks | NA | [yellow moong dal (split yellow gram), green chillies, fruit salt, buttermilk, salt, oil, curds (dahi), milk, salt, chilli powder, cumin seeds (jeera) powder, khajur imli ki chutney, chopped coriander (dhania)] | 1 mins | 0 mins | [Microwave Indian Snack, Microwave, Microwave, Low Calorie Indian Snacks & Starters] | 8Makes 8 dahi vadas | Indian | Non-fried vadas dunked in yoghurt and topped with tangy imli chutney and cumin powder. This recipe is devised for people on a diet or for those who have to cut down on fat. Nevertheless, it is extremely good | [Soak the dal in warm water for at least 1 hour., Drain out most of the water and grind it to a smooth paste in a blender along with the chillies and salt., Add the fruit salt and mix well., Pour 2 tablespoons of the batter into 8 small greased microwave safe bowls (2" diameter)., Microwave 4 at a time each batch for 1 minute and 15 seconds., Remove and allow it to cool completely unmould., Soak them in salted buttermilk for few minutes, till they are soft., Drain and squeeze out any excess water., Place on a serving plate., Whisk the curds with the milk and salt and pour over the soaked vadas., Garnish with the chilli powder, cumin powder, khajur imli ki chutney and chopped coriander., Serve chilled.] | [Energy, 125 cal, Protein, 5.7 g, Carbohydrates, 9.6 g, Fiber, 0.8 g, Fat, 5.2 g, Cholesterol, 12.6 mg, Sodium, 17.5 mg] | fat-free-dahi-vada--microwave-recipes-4910r |
| rcp7464 | Fatless Maa ki Dal | NA | Veg | [chilkewali urad dal (spit black gram with skin), grated onions, grated tomatoes, turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, chilli powder, salt, low-fat curds (dahi), ginger (adrak), chopped green chillies, garlic (lehsun) cloves , finely chopped, chopped coriander (dhania)] | 15 mins | 22 mins | [Punjabi, Popular Dals from all over India, Celebration Dals, Low Calorie Dals, Low Calorie Kadhis, Indian Pressure Cooker, Healthy Pressure Cooker, Pressure Cooker Vegetables] | 4Makes 4 servings | Punjabi | Think dal and the first thing that comes to mind is mother’s cooking. While moms are generally fond of pampering their children with oodles of ghee and butter, we must learn to tone down on these fatty ingredients as we grow up! So, here a fatless version of Maa ki Dal, which not only retains the same love and care, but traditional flavour too! This recipe stays away from high fat butter and cream, and uses low-fat curds to recreate the same rich texture. Enjoy this potassium rich Fatless Maa ki Dal steaming hot with whole wheat phulkas or rice. | [Clean, wash and soak the urad dal in enough water for 3 hours. Drain and keep aside., Combine the soaked and drained urad dal, onions and 1½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid. Mix it lightly using a whisk., Add the tomatoes, turmeric powder, prepared paste, coriander-cumin seeds powder, chilli powder and salt, mix well and cook on a medium flame for 5 to 7 minutes or till the dal thickens., Add the curds and mix well., Serve hot garnished with coriander.] | [Energy, 139 cal, Protein, 9 g, Carbohydrates, 24.3 g, Fiber, 4.6 g, Fat, 0.6 g, Cholesterol, 0 mg, Sodium, 39.3 mg] | fatless-maa-ki-dal-7464r |
| rcp22586 | Fattoush, Lebanese Salad | NA | NA | [pita bread, oil, cucumber cubes, tomato cubes, iceberg lettuce, capsicum cubes, chopped parsley, chopped spring onion greens, chopped mint leaves (phudina), sliced spring onions whites, olive oil, lemon juice, chopped garlic (lehsun), salt, lemon rind, powdered sugar] | 15 mins | 3 mins | [Lebanese Salads, Indian Salads with dressing, Wholesome Salads (Salads that make a meal), Western Party] | 4Makes 4 servings | Indian | fattoush salad | middle eastern fattoush salad | vegetarian fattoush salad | lebanese fattoush salad | with 21 amazing step by step recipes and video. Fattoush is a Lebanese salad made by combining toasted and chopped pita bread with the choicest of veggies and herbs. The texture of this Middle Eastern Fattoush salad is truly out-of-the-world, as it combines the crispiness of toasted pita bread with the juicy crunchiness of veggies. A simple but flavourful olive oil based dressing adds to the charm of this Fattoush salad, making it an incomparable treat. To make Fattoush salad healthy, you can use whole wheat pita bread and toast it, instead of pita bread made with plain flour. We have used regular pita bread to make Fattoush salad as this is readily available in bakery stores and supermarkets across India. At home, we serve Fattoush salad with some hummus and lavash or falafel. Enjoy how to make Fattoush Salad recipe with detailed step by step photos and video below. | [To make fattoush salad, place a pita bread on a clean, dry surface and slice it horizontally into 2 using a sharp knife., Cut into small equal sized squares using a sharp knife., Heat the oil in a deep non-stick pan and deep-fry a few pieces till they turn golden brown in colour form all the sides. Drain on an absorbent paper. Keep aside., Combine all the ingredients, along with the dressing in a deep bowl and toss well., Serve the fattoush salad immediately.] | [Energy, 53 cal, Protein, 1.7 g, Carbohydrates, 9.3 g, Fiber, 2.1 g, Fat, 1.1 g, Cholesterol, 0 mg, Vitamin A, 231.7 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.5 mg, Vitamin C, 42.2 mg, Folic Acid, 18.7 mcg, Calcium, 39.3 mg, Iron, 1.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 7.6 mg, Potassium, 134.2 mg, Zinc, 0.3 mg] | fattoush--lebanese-salad-22586r |
| rcp42384 | Fennel Tea To Relieve Constipation | NA | NA | [crushed fennel seeds (saunf), water] | 2 mins | 0 mins | [Tea, Chai, Stomach ache Indigestion Appetite Loss, Indian Home Remedies for Constipation, Enhance Breast Milk Production, Overcoming Digestive Problem during Lactation] | 1Makes 1 servings | Indian | fennel tea to relieve constipation recipe | fennel tea benefits | healthy saunf tea | with 13 amazing images. fennel tea to relieve constipation recipe | fennel tea benefits | healthy saunf tea is a healthy concoction to soothe the digestive tract. Learn how to make healthy saunf tea. To make fennel tea to relieve constipation, combine the hot water and fennel seeds in a bowl and mix well. Cover with a lid and keep aside for 10 minutes. Strain the water and drink it immediately. Fennel tea is worth drinking simply for its awesome aroma and soothing flavour, but then it has its share of amazing benefits too! Healthy saunf tea is a decoction of fennel seeds and hot water, allowed to steep for 10 minutes. It is a perfect digestive cleanser, very effective in relieving constipation. Fennel, which is commonly had after meals to improve digestion, is aromatic and has a carminative effect in the intestine. The seeds have a high content of essential oil, which steeps in the water while making the decoction and helps to aid digestion. Thus fennel tea benefits are immense! It relieves constipation and helps reduce flatulence by not allowing undigested food to remain in the colon for a long time. Crush the fennel seeds with a mortar and pestle for best results. You can also keep some the crushed fennel mixture in the fennel tea and not strain it. Tips for fennel tea to relieve constipation. 1. Buy the perfect fennel seeds. Always choose fennel seeds that are not contaminated with dust, stones and other debris. Prefer those sold in sealed packets, to ensure a good aroma. Do not go for grey fennel seeds as they are very mature and are likely to have lost their flavour. 2. The water you drink should be warm enough. It helps in cleansing the digestive tract by helping in peristaltic movements. 3. Prefer to make fresh each time rather than keeping it for too long. Enjoy fennel tea to relieve constipation recipe | fennel tea benefits | healthy saunf tea | with step by step photos. | [To make fennel tea to relieve constipation, combine the hot water and fennel seeds in a bowl and mix well. Cover with a lid and keep aside for10 minutes., Strain the water and drink it immediately.] | [Energy, 0 cal, Protein, 0 g, Carbohydrates, 0 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | fennel-tea-to-relieve-constipation-42384r |
| rcp37175 | Festive Flowers ( Flower Arrangements) | NA | Veg | [] | 30 mins | 0 mins | [No Cooking Veg Indian, Christmas, Thanksgiving, Western Party] | 1Makes 1 arrangement | Indian | A small flower arrangement perfect for any party! | [Arrange the glittery balls in the glass bowl., Cut off a small piece from all four corners of the soaked foam., Place it on the thermocol bowl., Attach the foam piece to the thermocol bowl with the help of thread., Scoop out a little foam form the center so as to fix the candle later on., Place the thermocol bowl in the mouth of the glass bowl., Fix the candle in the center., Fix a rose close to the candle., Complete a circle of roses of the same stem length., Similarly make an outer circle with roses of a shorter stem length., Insert thuja leaves along the sides of the foam., Tie the silver ribbon around the foam to mask it., Tie the red ribbon around the neck of the bowl and make a bow., Snip off the ends of the ribbon to form v shapes., Your arrangement is ready!] | [Not Given] | festive-flowers--flower-arrangements-37175r |
| rcp5230 | Feta and Pineapple Sandwich | BreakFast | Veg | [whole wheat hot dog rolls, sliced red capsicum, pineapple slices, feta cheese slices, iceberg lettuce, freshly ground black pepper (kalimirch), butter, chopped celery (ajmoda), grated garlic (lehsun), cheese spread, salt freshly ground black pepper (kalimirch)] | 15 mins | 10 mins | [Quick breakfast, Breakfast Sandwiches, Sandwich Recipes, One Dish Vegetarian Meals, High Tea Party, Western Party, Snack Recipes for Kids] | 2Makes 2 sandwiches | NA | Pineapple and cheese are an evergreen combo. Just two slices of pineapple sandwiched with a slice of cheese makes a lovely snack, which everybody loves to enjoy when pineapples are in season. This Feta and Pineapple Sandwich is a more exotic and filling snack, which makes use of this all-time favourite combo. Pineapples, cheese and capsicum are sandwiched into whole wheat hot dog rolls along with a couple of other ingredients like lettuce and black pepper, which add to the zesty tempo of this sandwich. This sandwich also makes use of a spiced, celery and garlicky flavoured cheese spread. Serve with a bowl of Spicy Tomato Soup and some Masala French Fries to create a mini combo meal. | [Place all the 4 hot dog bread halves on a clean, dry surface. Apply ¼th of the celery garlic spread on each halve evenly., Place ¼ cup of lettuce, 2 feta cheese slices, 2 pineapple slices, half the red capsicum slices and sprinkle black pepper powder on each of the lower halve of the hot dog rolls., Sandwich it using the 2 upper halves of the hot dog rolls with the celery garlic spread side facing downwards., Grill in a greased pre-heated sandwich griller for 4 to 5 minutes or till it turns crispy and brown from both the sides., Cut each sandwich diagonally into 2 equal pieces., Serve immediately.] | [Not Given] | feta-and-pineapple-sandwich-5230r |
| rcp41028 | Feta and Tomato Dressing, Mediterranean Dressing | NA | Veg | [crumbled feta cheese, chopped tomatoes, red wine, whole grain mustard paste, freshly ground black pepper (kalimirch), sea salt, olive oil, chopped parsley, dried oregano] | 10 mins | 0 mins | [Lebanese Basic, Indian Salad Dressings, No Cooking Veg Indian, High in Omega 3 Fatty Acids, Salads High in Omega 3 Fatty Acids] | 1Makes 1 cup (14 tbsp ) | Indian | Here is a fantastic dressing with the succulence of cottage cheese, the juiciness of tomatoes, the tingling flavour of vinegar, mustard paste, and the tantalising aroma of herbs. Used popularly in Mediterranean cuisine, the Feta and Tomato Dressing is an olive oil based dressing that is definitely worth trying. It stays good for two days, if stored in an airtight glass jar in the fridge. So, dash to the kitchen and whip it up right away! | [Combine the red wine vinegar, mustard paste, pepper and sea salt in a deep bowl, gradually add the olive oil, while whisking it continously., Add the crumbled feta, toamtoes, parsely and oregano and mix well., Use as required.] | [Energy, 81 cal, Protein, 0.4 g, Carbohydrates, 0.5 g, Fiber, 0.1 g, Fat, 7.1 g, Cholesterol, 0 mg, Sodium, 0.4 mg] | feta-and-tomato-dressing-mediterranean-dressing-41028r |
| rcp846 | Fettuccine in Spinach Sauce, Pasta in Spinach Sauce | NA | Veg | [cooked fettuccine, spinach (palak) puree, butter, chopped garlic (lehsun), white sauce, fresh cream, dry red chilli flakes (paprika), salt] | 20 mins | 6 mins | [Italian Veg Pasta, Easy Indian Veg, Pastas, Kitty Party, Italian Party, Western Party, Non-stick Pan] | 2Makes 2 servings | Indian | Luscious, luscious, mouth-wateringly luscious... that describes the Fettuccine in Spinach Sauce best of all. Its texture is probably what makes it such an undisputed winner! The spinach puree, white sauce and fresh cream team up to give this pasta a luxuriant texture, while garlic and a few spices give it a vibrant flavour. The Fettuccine in Spinach Sauce is not too difficult to make, and will not send you hunting for rare ingredients either; yet the whole experience is so memorable and exotic, you will want to go for it once again! Serve with side dishes like Grilled Mediterranean Mushrooms , Grilled Pepper Bruschetta and Neapolitan Potato Salad . | [Heat the butter in a broad non-stick pan, add the garlic and sauté on a medium flame for 30 seconds., Add the spinach purèe and sauté on a medium flame for 1 minute., Add the white sauce, fresh cream, chilli flakes, salt and pepper, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the fettuccine, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally., Serve immediately garnished with cheese.] | [Energy, 341 cal, Protein, 8.1 g, Carbohydrates, 13.5 g, Fiber, 1.7 g, Fat, 25.2 g, Cholesterol, 0 mg, Vitamin A, 4549.6 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.3 mg, Vitamin B3, 0.6 mg, Vitamin C, 20.5 mg, Folic Acid, 91.7 mcg, Calcium, 341.5 mg, Iron, 1.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 186.8 mg, Potassium, 286.1 mg, Zinc, 0.3 mg] | fettuccine-in-spinach-sauce-pasta-in-spinach-sauce-846r |
| rcp1759 | Fettuccine in Tomato Sauce | NA | Veg | [cooked fettuccine, tomato puree, butter, olive oil, chopped onions, chopped garlic (lehsun), blanched broccoli florets, blanched baby corn, fresh cream, milk, dried oregano, salt] | 5 mins | 10 mins | [Italian Veg Pasta, Pastas, Non-stick Pan, Quick Veg Pasta] | 2Makes 2 servings | Italian | The oregano-flavoured tomato sauce is the highlight of fettuccine with tomato sauce, not to forget the thoughtful combination of broccoli and baby corn. Take care not to over-cook the broccoli to ensure it is crisp and colourful. | [Heat the butter and olive oil in a broad non-stick pan, add the onions and garlic and sauté on a medium flame for 1 minute., Add the broccoli, baby corn, tomato purée, cream and milk, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the fettuccine, oregano and salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally., Serve immediately.] | [Energy, 154 cal, Protein, 3.2 g, Carbohydrates, 12.6 g, Fiber, 1.5 g, Fat, 10.1 g, Cholesterol, 7.8 mg, Vitamin A, 477.9 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.3 mg, Vitamin C, 17.2 mg, Folic Acid, 23.3 mcg, Calcium, 92 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 29.4 mg, Potassium, 172.1 mg, Zinc, 0.2 mg] | fettuccine-in-tomato-sauce-1759r |
| rcp36108 | Fettuccine Potato Rolls | Snacks | Veg | [cooked fettuccine, butter, chopped onions, chopped garlic (lehsun), mashed potatoes, dried mixed herbs, chopped coriander (dhania), salt freshly ground black pepper powder, dry red chilli flakes (paprika)] | 15 mins | 20 mins | [Indian Snacks for Entertaining, Deep Fry, Indian Birthday Party, Cocktail Party, Kadai Veg] | 6Makes 6 rolls | Indian | Potato croquettes wrapped in bands of fettuccine makes for an elegant yet simple appetizer! | [Untangle the cooked fettuccine, drain and place them in a kitchen towel. Keep aside., Heat 1 tbsp butter in a broad non-stick pan, add the onions and garlic and sauté on a high flame for few seconds., Add the potatoes and sauté on a medium flame for 2 minutes., Add the dried herbs, coriander, salt and pepper, mix well and sauté for more 1 minute., Remove from the flame and cool the mixture completely., Divide the mixture into 6 equal portions and shape them into cylindrical rolls of 2½“long., Wrap each roll with the fettuccine so that they are evenly coated from all the sides., Place them in a heat proof place them and brush them with remaining butter., Grill them under a griller or a pre-heated oven till they turn golden brown from all the sides, turning them regularly in between., Sprinkle some chilli flakes on top., Serve hot.] | [Not Given] | fettuccine-potato-rolls-36108r |
| rcp4958 | Fettuccine Rolls | Snacks | NA | [fettuccine, boiled and mashed potatoes, chopped onions, chopped garlic (lehsun), dried mixed herbs, coriander (dhania), butter, salt freshly ground black pepper powder, dry red chilli flakes (paprika)] | 15 mins | 20 mins | [Italian Starters, Pastas, Western Party, Quick Snacks / Quick Starters] | 6Makes 6 servings | Italian | Potato croquettes wrapped in bands of fettuccine makes for an elegant and simple appetiser. | [Cook the fettuccine al dente. Drain and immerse in cold water. Untangle, drain and keep aside in a kitchen towel., Heat 1 tablespoon of the butter and sauté the onions and garlic for a few seconds and add the mashed potatoes., Add the dried herbs, coriander, salt and pepper and mix well., Cool the mixture and shape into 6 croquettes approx. 2 ½ inches long., Wrap the fettuccine around each croquette, covering the entire croquette. Place them on a heat-proof plate and brush them with a little melted butter. Grill them under a grill or a pre-heated oven till they are lightly browned. Sprinkle the chilli flakes on the top., Serve hot with a sauce or dip of your choice.] | [Not Given] | fettuccine-rolls-4958r |
| rcp38856 | Fig and Apricot Cream Cheese ( Baby and Toddler) | NA | Veg | [milk, lemon juice, dried figs (anjeer), dried apricots (kummani / jardalu), sugar] | 5 mins | 10 mins | [No Cooking Veg Indian, Mixer, Sweet Recipes for Kids, Quick Indian recipes for Kids, Kids Calcium Rich Indian recipes, Recipes for Weaning (8 to 9 months)] | Makes 0.25 cup | Indian | Babies by the time they are 7 months old tire of milk. To meet their calcium requirement cream cheese (or paneer as we know it), is an excellent source of concentrated energy, protein and calcium. This recipe almost fulfils your baby's daily requirements along with being a good source of vitamin a and c. | [Bring the milk to a boil and keep aside for 2 to 3 minutes., Add 1 teaspoon of lemon juice and stir the milk. If the milk does not curdle completely, add the other teaspoon of lemon juice and allow it to curdle completely. The whey should be transparent., Strain the solids through a muslin cloth, keeping the whey aside., Put the strained cream cheese in a blender and blend to make a smooth paste, adding more whey if you need to thin down the consistency of the cream cheese. Allow it to cool slightly., Add the pureed fig and apricots and sugar and blend again to a smooth puree. Serve immediately.] | [Amt, 238 gm, Energy, 286 kcal, Protein, 9.0 gm, CHO, 22.1 gm, Fat, 13.2 gm, Vit A, 334.8 mcg, Vit C, 10.3 mg, Calcium, 446.2 mg, Iron, 0.8 mg, F Acid, 11.2 mcg, Fibre, 0.7 gm] | fig-and-apricot-cream-cheese---baby-and-toddler-38856r |
| rcp5601 | Fig and Cardamom Delight | NA | NA | [dried figs (anjeer), cardamom (elaichi) powder, chopped agar-agar (china grass), low-fat milk, sugar, saffron (kesar) strands] | 5 mins | 5 mins | [Healthy Indian Recipes, Low Cal Sweets / Desserts, Antioxidant Rich Indian, Low Calorie Indian Sweets, Desserts, Low Calorie Quick Recipes] | 6Makes 6 serving | Indian | This sumptuous, easy-to-make, sweet dish can be made in advance and refrigerated. Figs have been used as they are low in calories as compared to other dried fruits and are also rich in fibre. To control the calorie count further, I have used low-fat milk and restricted the sugar to minimal. | [Soak the dried figs in 1/2 cup of water in a bowl for 1 hour., Blend the dried figs in a mixer (along with the water) to a smooth purée. Keep aside., Combine ¾ cup water and agar-agar in a deep non-stick pan, mix well and cook on a slow flame for 2 minutes or till the agar-agar melts, while stirring occasionally., Add the milk, sugar, cardamom powder and fig purée, mix well and cook on a slow for 2 to 3 minutes or till the sugar dissolves completely. Keep aside to cool slightly., Pour into 6 individual glasses/ bowls and refrigerate for at 3 to 4 hours or till it sets., Serve chilled garnished with a few saffron strands.] | [Energy, 63 cal, Protein, 3.2 g, Carbohydrates, 12.8 g, Fiber, 0.9 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 42.6 mg] | fig-and-cardamom-delight-5601r |
| rcp3993 | Fig Ice Cream, Anjeer Ice Cream Recipe | NA | NA | [dried figs (anjeer), milk, condensed milk, milk powder] | 10 mins | 11 mins | [Indian Ice Creams, Diwali, Raksha - Bandhan, Desserts for Entertaining, Indian Birthday Party, Western Party, Non-stick Pan] | 6Makes 6 servings | Indian | Amazingly luscious ice-cream with the rich flavour of dried figs is just a few steps away. With easily available ingredients, you can now make your family go, “Wow,” with this easy and quick recipe. Since we use condensed milk and milk powder, you do not have to spend hours next to the stove cooking the milk to make this delicious Fig Ice-Cream. When something so tasty comes with minimal effort, why would one not try it right away... While planning a dessert menu for parties, do select Fig Ice Cream, it will tickle both traditional and adventurous palates. | [Combine the dried figs and 1½ cups of milk in a broad non-stick pan, mix well and cook on a medium flame for 11 minutes, while stirring occasionally., Cool the mixture completely and blend the mixture till smooth., Transfer the mixture into a deep bowl, add the remaining 1½ cups of milk, condensed milk and milk powder and whisk well till smooth., Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set., Pour the mixture into a mixer and blend till smooth., Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set., Scoop and serve immediately.] | [Energy, 414 cal, Protein, 11.5 g, Carbohydrates, 57.8 g, Fiber, 3.3 g, Fat, 13.7 g, Cholesterol, 18.7 mg, Sodium, 93.2 mg] | fig-ice-cream-anjeer-ice-cream-recipe-3993r |
| rcp33987 | Fire and Ice Tomato Salad ( Soups and Salads Recipe ) | NA | NA | [tomatoes, sliced onions, sliced cucumber, vinegar, sugar, mustard seeds ( rai / sarson), dry red chilli flakes (paprika)] | 7 mins | 8 mins | [Indian Salads with dressing, Quick Indian Salads, Toss & Mix Salads (No cooking), Lycopene Indian Recipes, Diet] | 6Makes 6 servings (6 serving ) | Indian | If you don’t have any exotic vegetable or ingredient at home, and yet want to quickly rustle up a different, nice salad, this is it. Chunky tomato wedges, sliced onions and cucumber slices do very well in a tangy, spicy dressing of vinegar, sugar, mustard and chilli flakes. The dressing here is boiled together here before tossing it in with the vegetables. This fiery-to-taste salad tastes even better when it is served chilled. Delicious! | [Combine the tomatoes, onions and cucumber in a bowl and keep aside., Heat an empty non-stick pan on a slow flame for 3 to 4 minutes, till really hot, add the vinegar, sugar, mustard seeds and dry red chilli flakes and bring to boil., Pour over the vegetables and toss well., Refrigerate for at least 2 hours., Serve chilled.] | [Energy, 36 cal, Protein, 0.5 g, Carbohydrates, 8.1 g, Fiber, 1.2 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 7.4 mg] | fire-and-ice-tomato-salad--soups-and-salads-recipe--33987r |
| rcp4738 | Flambéed Pineapples | NA | NA | [pineapple slices, butter, brown sugar, cinnamon (dalchini) powder, brandy rum, Vanilla Ice-Cream] | 5 mins. | 10 mins. | [Fruit Based Indian Desserts, Island Party, Quick Indian Sweets] | 4Serves 4. | Indian | Fresh pineapple slices grilled with butter, cinnamon and brown sugar. Flambé them with brandy or rum if you like. It definitely adds more life to this dessert. | [Combine the butter, brown sugar and cinnamon in a bowl and cream the mixture till it is soft., Using a knife spread an even layer of the creamed butter mixture on both sides of each pineapple slice., Place them on a non-stick pan and cook till both sides are lightly browned. Remove and place on a serving plate., Pour the brandy in a ladle and warm it lightly. Pour over the pineapples and set it alight to flambé., Serve immediately with a scoop of vanilla ice-cream or a dollop of whipped cream.] | [Energy, 114 cal, Protein, 0.2 g, Carbohydrates, 9.8 g, Fiber, 1.1 g, Fat, 7.3 g, Cholesterol, 22.5 mg, Sodium, 88.3 mg] | flambéed-pineapples-4738r |
| rcp2611 | Flapjacks | NA | NA | [butter, brown sugar, salt, quick cooking rolled oats, vanilla essence, butter] | 10 mins | 0 mins | [Cookies, Eggless Cookies] | 24Makes 24 servings | NA | Flapjack is a healthy oat-based sweet popular in countries like america. The good thing about it is that you can add a lot of other things along with the oats to make it healthier and tastier. You could add dried fruits, nuts, a dash of cocoa, honey, whatever you like. Remember to be careful when you take the mixture out of the oven, because the mixture will be too hot and bubbly. | [, , , , , , , , , Serve with ice-cream.] | [Energy, 93 cal, Protein, 0.8 g, Carbohydrates, 8.8 g, Fiber, 0.5 g, Fat, 6.1 g, Cholesterol, 17.7 mg, Sodium, 58.5 mg] | flapjacks-2611r |
| rcp39907 | Flax Seed Crackers with Beetroot Dip ( Healthy Snack) | NA | NA | [powdered flax seeds (alsi), whole wheat flour (gehun ka atta), olive oil, dried mixed herbs, dry red chilli flakes (paprika), salt, chopped beetroot, hung low-fat curds (dahi), chopped onions, chopped mint leaves (phudina), chopped garlic (lehsun), chopped green chillies, salt] | 15 mins | 0 mins | [Healthy Indian Recipes, different kinds of Indian chutney, Baked, Oven, Vitamin E Rich, High Fiber, High in Omega 3 Fatty Acids] | 20Makes 20 crackers (5 serving ) | Indian | We have heard repeatedly that flaxseeds are a great source of Omega-3 fatty acids, and are an essential food especially for vegetarians. But, many of us are at a loss of interesting ways to include it in our diet. While we do attempt to include it in mukhwas, raita, etc., here we present a very innovative way to consume this fibre, calcium and Omega-3 fatty acid rich seed in the form of crunchy herbed crackers. Serve it with the minty beetroot dip to enhance the flavour and health quotient. | [Combine all the ingredients in a deep bowl and knead into a stiff dough using water as required (approx. ¼ cup). Cover with a lid and keep aside for 15 minutes., Divide the dough into 2 equal portions., Roll out a portion into a 200 mm. (8?) diameter circle without using any flour for rolling. Trim slightly from 4 sides to get a perfect square., Cut out into approx. 50 mm. × 50 mm. (2? × 2?) square pieces using a knife. You will get approx. 9 pieces and prick them with a fork at equal distance., Repeat steps 3 and 4 to make 9 more pieces using another dough portion. Knead the trimmed off dough portion well and roll again to make 2 more crackers., Arrange all the crackers on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 15 minutes or till they turn light brown and crisp from both the sides, while turning twice in between after every 5 minutes. Keep aside to cool slightly., Combine all the ingredients in a deep bowl and mix well., Refrigerate for at least ½ an hour., Serve the flax seed crackers with chilled beetroot dip.] | [Energy, 189 cal, Protein, 7.6 g, Carbohydrates, 26.6 g, Fiber, 5.4 g, Fat, 6.6 g, Cholesterol, 0 mg, Sodium, 52.7 mg] | flax-seed-crackers-with-beetroot-dip--healthy-snack-39907r |
| rcp35093 | Flax Seed Raita ( Omega-3 Fatty Acids and Calcium Rich Recipe ) | Dinner | NA | [grated bottle gourd (doodhi / lauki), beaten low fat curds (dahi), chopped mint leaves (phudina), cumin seeds (jeera), black salt (sanchal), sugar, coarsely ground flax seeds, salt] | 10 mins | 10 mins | [Dinner, Raitas, Indian Party, Healthy Foods for Kids, Kids Brain Boosting, Low Carb Diet, Indian Cancer Patients] | 4Makes 4 servings | Indian | flax seed raita recipe | Omega 3 fatty acids rich raita | doodhi, mint and curd flax seed raita | with 13 amazing images. Combine flax seeds with calcium-rich curds to make a delectable Flax Seed Raita. Flax seeds are the richest source of plant Omega-3 (n3) fatty acids, which is essential to build immunity, prevent LDL oxidation and heart ailments. Grated bottle gourd adds volume to this flax seed raita, while mint gives it an awesome flavour. Relish this healthy ingredient in the tastiest possible way! How to make flax seed raita. 1. Take a non-stick kadhai and add the grated bottle gourd into it. Add water and cook. Now, take a deep bowl and add the Low- fat curds into it. Add mint leaves, roasted jeera and flax seed powder. Add black salt, sugar, salt and bottle gourd. Mix all the ingredients with the help of a whisk and refrigerate for at least 1 hour and your doodhi, mint and curd flax seed raita is ready. Other ingredients in flax seed raita that are healthy and used are curds and doodhi. Curds help in digestion as it has very good bacteria. Probiotics in curds acts as a mild laxative but, in case of diarrhoea and dysentery, it is a boon, if curd is used with rice. With extremely low levels of sodium, this doodhi is highly suitable for those with high BP. It helps reduce blood cholesterol levels and regulate blood pressure and ensures a proper blood flow to heart and they're onwards to all parts of the body. So enjoy this healthy flax seed raita. I would like to share with you some tips to make the perfect flax seed raita recipe. 1. Wash, peel and grate the bottle gourd. Make sure you use them immediately so that they don’t get discoloured or put them in a bowl of water. 2. Do not add too much of water as the bottle gourd will also release some amount of water when being cooked. Keep it aside to cool. Enjoy flax seed raita recipe | Omega 3 fatty acids rich raita | doodhi, mint and curd flax seed raita | with detailed step by step recipe and video below. | [Combine the bottle gourd with ¼ cup of water in a deep pan and mix well. Cover and cook on a medium flame for 4 to 5 minutes or till all the water evaporates. Keep aside to cool., Combine all the ingredients, including the cooked bottle gourd in a deep bowl and mix well., Refrigerate the flax seed raita for at least 1 hour., Serve the flax seed raita chilled., Blend 1½ tbsp of flax seeds in a mixer to get 2 tbsp of flax seeds powder.] | [Energy, 44 cal, Protein, 2.7 g, Carbohydrates, 4.9 g, Fiber, 1.8 g, Fat, 1.7 g, Cholesterol, 0 mg, Sodium, 26.6 mg] | flax-seed-raita--omega-3-fatty-acids-and-calcium-rich-recipe--35093r |
| rcp41168 | Flax Seed Shakarpara, Diabetic Friendly | Snacks | NA | [powdered flaxseeds (alsi), whole wheat flour (gehun ka atta), olive oil, dried mixed herbs, dry red chilli flakes (paprika), salt] | 10 mins | 0 mins | [Evening Tea Snacks, Oven, Indian Cancer Patients, Fatty Liver Diet, Anti Nausea recipes for Cancer, Indian Travel Food Dry Snacks, Lignans] | 5Makes 5 servings | Indian | flax seed shakarpara recipe | Indian flax seed crackers | alsi biscuit | healthy flax seed snack | with 34 amazing images. flax seed shakarpara is a healthy biscuit made from flax seeds and whole wheat flour. Learn to make Indian flax seed crackers. We have heard repeatedly that flaxseeds are a great source of Omega-3 fatty acids, and are an essential food especially for vegetarians. Indian flax seed crackers make use of interesting ways to include alsi (flax seed) in our diet. While we do attempt to include it in mukhwas , raita, etc., here we present a very innovative way to consume this fibre, calcium and Omega-3 fatty acid rich seed in the form of crunchy flax seed shakarparas, which can be enjoyed as an evening snack. alsi biscuits are made from flax seeds, whole wheat flour, olive oil and spices. alsi biscuits are rich in Phosphorus, Vitamin B1, Magnesium, Fiber. We love having flax seed shakarparas as a healthy evening snack or healthy snack when hungry. Pro tips for Indian flax seed crackers. 1. Make sure the dough is stiff while kneading as mentioned in the recipe. 2. Roll dough thinly so baking is done soon and also it is cooked well. 3. flax seed shakarpara will stay fresh in an air-tight container for 7 days. 4. Prick dough lightly with a fork. Enjoy flax seed shakarpara recipe | Indian flax seed crackers | alsi biscuit | healthy flax seed snack | with step by step photos. | [To make flax seed shakarpara,combine all the ingredients in a deep bowl and knead into a stiff dough using water as required (approx. ¼ cup). Cover with a lid and keep aside for 15 minutes., Divide the dough into 2 equal portions., Roll out a portion into a 225 mm. (9”) diameter circle without using any flour for rolling. Trim slightly from 4 sides to get a perfect square., Prick it lightly with a fork and cut it into 25 mm. (1") diamond shaped pieces and., Repeat steps 3 and 4 to make more shakarparas. You will get approx. 45 shakarparas in all., Arrange all the shakarparas on a baking tray and bake in a pre-heated oven at 180°c (360°f) for 15 to 20 minutes or till they turn light brown and crisp from both the sides, while turning twice in between after every 5 minutes. Keep aside to cool slightly., Serve or store the flax seed shakarpara in an air-tight container.] | [Energy, 163 cal, Protein, 4.8 g, Carbohydrates, 21.4 g, Fiber, 5.6 g, Fat, 7.2 g, Cholesterol, 0 mg, Sodium, 7.8 mg] | flax-seed-shakarpara-diabetic-friendly-41168r |
| rcp41113 | Flax Seeds with Curd and Honey, Good for Weight Loss and Fitness | Snacks | NA | [powdered flaxseeds (alsi), curd (dahi), organic honey] | 2 mins | 0 mins | [No Cook Indian, Low Cal Breakfast, Low Calorie Indian Snacks, Quick Healthy Recipes, Kids Brain Boosting, Kids Weight Gain, Calcium Rich Indian Recipes] | 1Makes 1 servings | Indian | flax seeds with curd and honey recipe | flax seeds with curd and strawberry | flax seeds with curd | best way to eat flax seeds | with 13 amazing images. flax seeds with curd is a good in-between Indian snack option for healthy individuals as well weight watchers. Learn best way to eat flax seeds. To make flax seeds with curd and honey, combine powdered flaxseeds, curd and honey in a deep bowl and mix well. Serve immediately. Many of us are aware of the health benefits of flax seeds, but are always wondering on the best way to include flax seeds in the diet. Here, we suggest one of the simplest ways to enjoy flax seeds. Just mix it with curds and honey. Not only do you get a flavourful snack, but you can also harness the goodness of curds, which is loaded with good fats and proteins, calcium and vitamin D. Curds is also a great help when it comes to improving digestion. This wonder seed is a treasure trove of omega-3 fatty acids , which help stabilise cell walls and reduce inflammation. Flax seeds also have a unique blend of soluble fiber that binds with food to optimise the digestive process. Addition of honey in flax seeds with curd and honey, gives this recipe a soft and sweet flavour. Diabetics, weight-watchers and heart patients can indulge in this flax seeds with curd and strawberry. They can avoid the use of honey and instead mix it with chopped strawberries, for an added antioxidant touch. They can make their choice between full fat curd or low fat curd. Learn how to make low fat curd at home. Tips for flax seeds with curd and honey. Have the Flax Seeds with Curd and Honey as soon as you mix the ingredients together. Learn to make flax seeds with curd and honey recipe | flax seeds with curd and strawberry | flax seeds with curd | best way to eat flax seeds | with step by step photos below. | [To make flax seeds with curd and honey, combine all the ingredients in a deep bowl and mix well., Serve the flax seeds with curd and honey immediately.] | [Energy, 291 cal, Protein, 9.5 g, Carbohydrates, 19.7 g, Fiber, 1.4 g, Fat, 15.1 g, Cholesterol, 32 mg, Sodium, 39.9 mg] | flax-seeds-with-curd-and-honey-good-for-weight-loss-and-fitness-41113r |
| rcp41112 | Flax Seeds with Curd, Good for Endurance Athletes, Weight Loss | Snacks | Veg | [flax seeds, curd (dahi)] | 2 mins | 0 mins | [Low Calorie Indian Snacks, No Cooking Veg Indian, Quick Healthy Recipes, Marathoners, Endurance Athletes, Triathlete, High in Omega 3 Fatty Acids, Malaria Diet, Low Calorie Indian Snacks & Starters] | 1Makes 1 servings | Indian | flax seeds with curd recipe | flax seeds with curds and strawberries, healthy Indian snack | healthy flax seed snack for weight loss | flax seeds with curd for hair growth | with 13 amazing images. flax seeds with curd recipe | flax seeds with curds and strawberries, healthy Indian snack | healthy flax seed snack for weight loss | flax seeds with curd for hair growth is a totally fab way to include flax seeds in your diet. Learn how to make healthy flax seed snack for weight loss. To make flax seeds with curd, combine the curds and flax seeds in a deep bowl and mix well. Serve immediately. Flax seeds are rich in omega-3 fatty acids, which help stabilize cell walls and reduce inflammation. They also contain a unique blend of soluble fiber, which binds with food to optimise the digestive process. Both omega 3 and fibre can help manage blood sugar levels and blood cholesterol levels also. However, most people are at a loss how to include this wonder ingredient in their diet! Healthy flax seed snack for weight loss is one of the easiest methods to do so. Just mix powdered flax seeds with curd, and enjoy it as a snack any time of the day. Curd is also rich in good fats and proteins, calcium and vitamin D, and it helps in digestion too. So, this magical combination in the form of healthy flax seed snack for weight loss is a wonderful asset for weight-watchers and endurance athletes. The vitamin E in flax seeds along with protein from curd can prevent hair fall. Thus flax seeds with curd for hair growth is one of the easiest and fat free of having a nourishing snack. Health Tip for flax seeds with curd. Add a handful of chopped strawberries to this snack. The berries are a good source of vitamin C , which have multiple functions too. It helps to build immunity, adds glow to skin, fights against bacteria and viruses and also aids in iron absorption. Enjoy flax seeds with curd recipe | flax seeds with curds and strawberries, healthy Indian snack | healthy flax seed snack for weight loss | flax seeds with curd for hair growth | with step by step photos. | [To make flax seeds with curd, combine the curds and flax seeds in a deep bowl and mix well., Serve immediately.] | [Energy, 261 cal, Protein, 9.5 g, Carbohydrates, 11.4 g, Fiber, 1.4 g, Fat, 15.1 g, Cholesterol, 32 mg, Sodium, 39.5 mg] | flax-seeds-with-curd-good-for-endurance-athletes-weight-loss-41112r |
| rcp41761 | Flaxseeds Dry Chutney, South Indian Flax Seeds Podi | NA | NA | [flax seeds, whole dry kashmiri red chillies, cumin seeds (jeera), salt] | 2 mins | 5 mins | [South Indian Podis, different kinds of Indian chutney, Mixer, Non-stick Pan, Senior Citizen, Arthritis Diet, Selenium] | 1Makes 1 cup (14 tbsp ) | South Indian | flaxseeds dry chutney recipe | Indian flax seed podi | alsi ki chutney | flaxseed chutney powder | with 10 amazing images. flaxseeds dry chutney recipe | Indian flax seed podi | alsi ki chutney | flaxseed chutney powder is a nourishing accompaniment to Indian meals. Learn how to make Indian flax seed podi. To make flaxseeds dry chutney, put the flaxseeds in a small non-stick pan and dry roast on a medium flame for 2 minutes, while stirring occasionally. Keep the roasted flax seeds aside. In the same pan, dry roast the Kashmiri red chillies for 2 minutes, while tossing occasionally. Keep the roasted chillies aside. In the same pan, dry roast the cumin seeds for 1 minute, while stirring occasionally. Combine all the ingredients along with salt in a mixer and blend till coarse without using any water. Store in an air-tight container and refrigerate. Use as required. Chutney powder, usually made with dals and red chillies, just got healthier in this all-new avtar. The traditional South Indian recipe has been tweaked to incorporate flax seeds instead of dals and presented in the form of Indian flax seed podi. Some cumin seeds have also been added to the formula to make it tastier! With loads of fibre and nutrients, this healthy version of flaxseed chutney powder is a wise addition to your diet. Weight watchers, diabetics, heart patients and all healthy individuals can include this dry chutney in their daily meals. They can enjoy this alsi ki chutney as an accompaniment for idlis and dosas like healthy oats dosa, or you can sprinkle some of it over snacks like uttapa to give a tongue-tickling flavour. Tips for flaxseeds dry chutney. 1. For uniform roasting, we recommend you roast the flaxseeds on a medium flame. 2. Prefer to pulse and grind while making powder so the seeds do not release oil. Enjoy flaxseeds dry chutney recipe | Indian flax seed podi | alsi ki chutney | flaxseed chutney powder | with step by step photos. | [To make flaxseeds dry chutney, put the flaxseeds in a small non-stick pan and dry roast on a medium flame for 2 minutes, while stirring occasionally. Keep the roasted flax seeds aside., In the same pan, dry roast the kashmiri red chillies for 2 minutes, while tossing occasionally. Keep the roasted chillies aside., In the same pan, dry roast the cumin seeds for 1 minute, while stirring occasionally., Combine all the ingredients along with salt in a mixer and blend till coarse without using any water., Store the flaxseeds dry chutney in an air-tight container and refrigerate. Use as required.] | [Energy, 67 cal, Protein, 2.3 g, Carbohydrates, 3.6 g, Fiber, 3.4 g, Fat, 5.3 g, Cholesterol, 0 mg, Sodium, 3.8 mg] | flaxseeds-dry-chutney-south-indian-flax-seeds-podi-41761r |
| rcp37005 | Floating Radish Flowers ( Vegetable Carvings) | NA | NA | [white onions, red radish] | 20 mins | 0 mins | [Christmas] | 1Makes 1 flower | NA | These pearly white flowers floating on a bed of shinly coloured marbles are sure to bedazzle any rangoli ideas. | [Peel the onion and trim off the edge from both the ends, using a knife., Hold the onion in one hand and beginning from the centre of one and make a slit uptil the centre portion of the other end. Leaving around ¼” width make another cut similarly., Gently remove the onion peels one by one with your hands., Using a knife, cut the onion peels into a leaf shape, using a scissor. Make 8 to 10 such onion peels (leaves) and keep aside., Take a red radish and trim off the tip from the tapering end, using a knife so that the radish can stand on a flat base., Leaving around 1 to 1½ cm from the top remove the remaining peel, using a knife., This is how the red radish (pollen) looks like after peeling., Using a knife, make a thin wedge by piercing the knife v-shape and remove the wedge in between the cuts. Make such more cuts at regular intervals parallel to the first one., Make similar cuts in the opposite direction and remove the radish pieces in between the wedges., Immerse the onion peels (leaves) and the red radish (pollen) in ice-cold water for 15 minutes to make them crisp., Attach and arrange the onion peels (leaves) just below the red portion on the red radish (pollen) using pins., Place in a bowl full of coloured stones and water to make an attractive arrangement.] | [Not Given] | floating-radish-flowers--vegetable-carvings-37005r |
| rcp37147 | Floral Decoration ( Flowers Arrangements) | NA | NA | [] | 30 mins | 0 mins | [Cocktail Party] | 1Makes 1 arrangement | NA | Ranjana tulsyan presents a innovative and permanent floral decoration to help you save time and make a decoration well in advance in any occasion. This will surely make you eearn accolades from guests! | [Put the yellow plastic shavings in the vase., Push them with stick., Add the purple plastic shavings and push them over the yellow shaving with a stick., Place half of the green plastic shavings over the purple shavings., Fix the artificial flower in the shavings., Fill the vase with the remaining green plastic shavings., Slide one stick into a piece of tubular ribbon so as to cover it., Similarly prepare all the four sticks., Arrange the sticks as shown., Take a small piece of silver wire and place it under one of the joints of the sticks., Tie the sticks by twisting the wire ends together., Similarly tie the remaining three joints., Hold the sticks with both hands and fix them into the shavings., Fix one green stem at the back of the flower in the centre., Fix 2 green stems each on either side of the centre stem., Scatter the glass nuggets around these., Arrange the two candle stands near the vase., Your permanent arrangement is ready!, Follow a similar procedure for option b.] | [Not Given] | floral-decoration--flowers-arrangements-37147r |
| rcp371 | Florida Salad, Pear, Paneer and Lettuce Salad | NA | NA | [pear cubes, paneer (cottage cheese) cubes, iceberg lettuce, butter, capsicum cubes, cucumber cubes, bread croutons, chopped parsley, olive oil, lemon juice, salt] | 20 mins | 2 mins | [Jain Pickles / Chutneys / Raita / Salad, Indian Fruit Salad Recipes, Indian Salads with dressing, Toss & Mix Salads (No cooking), Jain Salads, Wholesome Salads (Salads that make a meal), Salads High in Omega 3 Fatty Acids] | 4Makes 4 servings | Jain | Delectable fare this salad is, with its varied flavours and textures, which range from the smooth texture and sweetness of pears to the crunch and spice of capsicum and the crispness of bread croutons. However, remember that if you are to thoroughly enjoy this really unique textural extravaganza, you need to toss the salad just before serving. Else the bread croutons will get soggy, the pear and cucumber will get watery and paneer will get chewy! An aromatic and tongue-tickling parsley dressing adds to the fun, making the Florida Salad a memorable treat. Florida salad is a wholesome salad , so when had along with a bowl of Cream of Tomato Soup , Cream of Spinach Soup or Healthy Lentil Soup , is sure to satiate your hunger. Enjoy how to make Florida Salad, Pear, Paneer and Lettuce Salad recipe with detailed step by step photos. | [Heat the butter in a broad non-stick pan, add the paneer and sauté on a medium flame for 2 minutes. Keep aside., Combine all the ingredients along with the sautéed paneer and the parsley dressing in a deep bowl and toss well., Serve immediately.] | [Energy, 295 cal, Protein, 6.4 g, Carbohydrates, 14.5 g, Fiber, 3.3 g, Fat, 23.6 g, Cholesterol, 3.8 mg, Sodium, 30.2 mg] | florida-salad-pear-paneer-and-lettuce-salad-371r |
| rcp37172 | Flowers For The Lord ( Flower Arrangements) | NA | Veg | [] | 30 mins | 0 mins | [No Cooking Veg Indian, Diwali, Onam recipes, Kerala Onam Sadya, Mahashivaratri, Janmashtami, Ganesh Chaturthi, Navratri Vrat] | 1Makes 1 thali | Kerala | Welcome your favourite god into your home this ganesh utsav with a beautiful floral arrangement. Anuradha pittie helps us create a simple but stunning arrangement from traditional flowers like marigold and jasmine, silverware and betel leaves. | [Arrange the betel leaves neatly, one next to the other, on a flat wooden rectangular tray. Cover that tray from all sides, and trim the leaves if required., Place the marigold flowers in the centre., Arrange the jasmine in a ring around the marigold., Place the candles at regular intervals around the flowers., Arrange the silver ware around the flower arrangement. Add candles where possible. Light them., Your floral welcome for the lord is ready!] | [Not Given] | flowers-for-the-lord--flower-arrangements-37172r |
| rcp42080 | Focaccia Bread, Homemade Italian Soft Bread | BreakFast | NA | [plain flour (maida), olive oil, instant dry yeast, sugar, dried rosemary, sliced black olives, sea salt (khada namak)] | 5 mins | 0 mins | [Italian Breads, Breakfast Sandwiches, Bread Snack, Italian Party, Western Party, Oven] | 1Makes 1 bread loaf (8 piece ) | Italian | Focaccia Bread is a soft Italian bread that is sure to elevate the standard of any meal it is served with. This famous bread can be used to make sandwiches, toast or bread-based starters. Loaded with herbs and black olives, the Focaccia Bread is bursting with flavours. So, you can just toast it, brush it with butter or olive oil and serve it with a steaming hot bowl of soup or pasta , to make a first-class meal. Do not reduce the amount of olive oil used in this recipe, or the bread might not come out well. You can also try other recipes like the Onion and Thyme Focaccia or Four Cheese Pizza . | [Combine the yeast, sugar and 2 tbsp of warm water in a small bowl, mix well and cover it with a lid and keep aside for 15 minutes., Combine the plain flour, 6 tsp of olive oil, yeast-sugar mixture and salt, mix well and knead it into soft dough using enough warm water., Transfer the dough on a clean dry surface, and knead it well till smooth and form a ball., Grease a deep bowl with 2 tsp of olive oil and place the dough in it and cover it with a cling wrap., Place the dough in a warm place for 45 minutes., Remove the cling wrap and knead it again in the bowl till smooth., Grease an aluminium tin of 200 mm. X 150 mm. (10” x 6”) with 2 tsp of olive oil and place the dough over it and spread it using your fingers and creating depressions with finger tips., Pour 2 tsp of olive oil over it, sprinkle rosemary , olives and sea salt evenly over it and press it lightly., Bake in a pre-heated oven at 200°c (400°f) for 15 minutes., Brush with 2 tsp of olive oil evenly over it., Cool slightly, demould it and cut into square pieces or as required and serve.] | [Energy, 180 cal, Protein, 3 g, Carbohydrates, 20.9 g, Fiber, 0.2 g, Fat, 9.3 g, Cholesterol, 0 mg, Sodium, 2.6 mg] | focaccia-bread-homemade-italian-soft-bread-42080r |
| rcp3283 | Four Cheese Pizza | Dinner | Veg | [cheese spread, grated mozzarella cheese, cheddar cheese, grated processed cheese, instant dry yeast, sugar, plain flour (maida), salt, olive oil, plain flour (maida), tomato slices, basil, dried mixed herbs, dry red chilli flakes (paprika)] | 15 mins | 0 mins | [Italian Vegetarian, Italian Pizzas, Dinner, different types of pizza, One Dish Vegetarian Meals, One Meal Dinner, Party] | 2Makes 2 pizzas | Italian | four cheese pizza recipe | Indian style four cheese pizza | mozzarella cheddar processed cheese pizza | four cheese pizza Domino's style | with 25 amazing images. homemade four cheese pizza has a tantalising flavour and aroma of 4 different types of cheese. Learn how to make four cheese pizza Domino's style. This four cheese Margherita pizza poses stiff competition to popular store-bought variants like ‘cheese burst’ and ‘cheese overload’. This pizza is made from the ground up – we are going to make everything from the dough to the base and the toppings ourselves – and that is what gives it a totally fabulous texture and flavour. To make four cheese pizza, combine the yeast, sugar and 2 tbsp of warm water in a bowl, mix well and cover with a lid and keep aside for 10 minutes. Combine the plain flour, yeast-sugar mixture, 1 tsp of olive oil and salt in a deep bowl and knead into a soft dough using enough water. Cover the dough with a damp muslin cloth and keep aside for 1 hour. Press the dough lightly to remove the air, add the remaining 1/2 tsp of olive oil and knead again. Divide the dough into 2 equal portions. Roll a portion of the dough into a 200 mm. (8”) diameter circle using a little plain flour for rolling. Spread 3 tbsp of cheese spread evenly over it. Fold the sides of the rolled dough inwards by 1/2" and press it lightly. Sprinkle 1/4 cup of mozzarella cheese, 1/4 cup of yellow cheddar cheese and 1/4 cup of processed cheese evenly over it. Place 4 tomato slices, 1 tbsp of basil and finally sprinkle 1/2 tsp dried mixed herbs and 1 tsp of chilli flakes evenly over it. Bake in a pre-heated oven at 200°c (400°f) for 15 minutes. Repeat steps 6 to 11 to make 1 more pizza. Drizzle olive oil evenly over each pizza and serve immediately. Herby seasonings add a lot of punch to this cheesy pizza, which is topped with four delectable varieties of cheese and tomatoes to make mozzarella cheddar processed cheese pizza. To enhance your pizza meal pair it with a glass of your favourite beverage. Tips for four cheese pizza. 1. You can replace one of the varieties of cheese with other varieties like brie, ricotta or parmesan cheese too. An abundance of cheese also means that this pizza must be enjoyed as soon as it is baked, before the cheese gets chewy, so be ready with your fork and knife! Enjoy four cheese pizza recipe | Indian style four cheese pizza | mozzarella cheddar processed cheese pizza | four cheese pizza Domino's style | with step by step photos and video below. | [Combine the yeast, sugar and 2 tbsp of warm water in a bowl, mix well and cover with a lid and keep aside for 10 minutes., Combine the plain flour, yeast-sugar mixture, 1 tsp of olive oil and salt in a deep bowl and knead into a soft dough using enough water., Cover the dough with a damp muslin cloth and keep aside for 1 hour., Press the dough lightly to remove the air, add the remaining 1/2 tsp of olive oil and knead again., Divide the dough into 2 equal portions., Roll a portion of the dough into a 200 mm. (8”) diameter circle using a little plain flour for rolling., Spread 3 tbsp of cheese spread evenly over it., Fold the sides of the rolled dough inwards by 1/2” and press it lightly., Sprinkle 1/4 cup of mozzarella cheese, 1/4 cup of yellow cheddar cheese and 1/4 cup of processed cheese evenly over it., Place 4 tomato slices, 1 tbsp of basil and finally sprinkle 1/2 tsp dried mixed herbs and 1 tsp of chilli flakes evenly over it., Bake in a pre-heated oven at 200°c (400°f) for 15 minutes., Repeat steps 6 to 11 to make 1 more pizza., Drizzle olive oil evenly over each pizza and serve immediately] | [Energy, 699 cal, Protein, 31.6 g, Carbohydrates, 59.8 g, Fiber, 0.7 g, Fat, 36.8 g, Cholesterol, 102.2 mg, Sodium, 2076.3 mg] | four-cheese-pizza-3283r |
| rcp117 | French Apple Tart | NA | NA | [chopped apples, cinnamon (dalchini) powder, sugar, plain flour (maida), butter, salt, sliced apples, milk, powdered sugar] | 15 mins | 15 mins | [French Desserts, Fruit Based Indian Desserts, Pies / Tarts, Sweet Desserts, Desserts for Entertaining, High Tea Party, Oven] | 6Makes 6 servings | Indian | When other fruits are in season, apple sometimes tends to take the back seat because it is available all round the year! So, if you find apples sitting in your fruit bowl for too long, think of some exciting recipes to make with it. Something like – yes, you guessed it right – a flaky, crumbly, melt-in-the-mouth apple tart. Touched by the magic of cinnamon, the classic French Apple Tart is a dessert worth pining for. It is one of the most beautiful desserts, guaranteed to impress. The tart is not too sweet, and lets the flavour of the apples come to the fore. When you bite into the French Apple Tart, let it rest on your palate for a moment so you can feel and savour each component - the crumbly tart, the juicy filling and the baked apple slices on top. Serve the tart when it’s warm – not right off the oven but not too cold. That way it’s just perfect for a rainy day! Try other recipes like Pineapple Jam Filled Bread Tarts or Peach and Lemon Tart | [Heat 5 tbsp of water in a saucepan, add the chopped apples, cinnamon and sugar, mix well and cook on a medium flame for 12 to 15 minutes, while stirring occasionally. Let it cool completely., Sieve the flour. Add the butter and salt and rub it in with your fingertips., Add approximately 1½ tbsp of ice-cold water to make a dough., Refrigerate the dough for 20 minutes., Roll out the dough into a 150 mm. (6”) diameter circle., Arrange the rolled out dough in a greased 175 mm. (7”) diameter pie dish., Press the dough into pie dish and prick with a fork evenly all over., Bake in a pre-heated oven at 200°c (400°f) for 15 minutes. Keep aside to cool completely., Spread the mixture evenly on the pie crust and press it gently with a spoon., Arrange the sliced apples on top of the filling in concentric circles so that it resembles a flower., Brush the apples with milk and sprinkle the sugar evenly over it., Bake in a pre-heated oven at 200°c (400°f) for 15 mins., Cool slightly and serve.] | [Energy, 153 cal, Protein, 1.7 g, Carbohydrates, 22.8 g, Fiber, 1.9 g, Fat, 6.1 g, Cholesterol, 17.6 mg, Sodium, 75.3 mg] | french-apple-tart-117r |
| rcp7448 | French Bean and Chana Dal Stir-fry | Lunch | NA | [diagonally cut and blanched french beans, soaked and parboiled chana dal (split bengal gram), oil, chopped onions, chopped garlic (lehsun), chopped ginger (adrak), chopped green chillies, salt] | 5 mins | 15 mins | [Indian Stir Fry, Sukhi Sabzis, Traditional Indian Sabzis, Indian Travel Food Sabzi, Lunch Sabzi] | 4Makes 4 servings | Indian | French bean and chana dal stir-fry recipe | fansi chana dal stir fry | healthy beans poriyal | with 24 amazing images. French bean and chana dal stir-fry recipe is a quick and easy healthy Indian dry sabzi suitable for all ages. Learn how to make beans stir fry diabetes friendly recipe. Beans poriyal is a typical South Indian way of preparing French beans, perked up with soaked chana dal and flavoured with a traditional tempering. In this fansi chana dal stir fry we have used minimum oil to cut down on calories and fat and thus make it suitable for weight loss too. To make French bean and chana dal stir-fry, heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute. Add the garlic, ginger and green chillies and sauté on a medium flame for a few more seconds. Add the french beans, chana dal and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve immediately. The chana dal helps provide crunch and volume to the beans stir fry diabetes friendly recipe, and also acts as a low glycemic index food. While most vegetables can be prepared this way, this French bean and chana dal stir-fry is especially beneficial for diabetics as the fibre present in French beans binds the glucose and slows down its absorption thereby preventing a quick rise in blood sugar levels. Heart patients who wish to manage cholesterol levels can also include this beans chana dal stir fry in their diet. This recipe is also a good source of magnesium – a key nutrient needed to maintain heartbeat. With 70 calories per serving, beans chana dal stir fry is a perfect pick at snack time and avoid that junk food loaded with refined ingredients like maida and sugar. Tips for French bean and chana dal stir-fry. 1. The French beans should be balanced and chana dal should be cooked till they are just about crunchy. Do not over cook them, as a stir fry needs to be crunchy. 2. You can use coconut oil to make this stir fry too. It has MCT (medium chain triglyceride) which aids in weight loss. 3. Do not over cook the stir fry, else you might lose the texture and colour of French beans. Enjoy French bean and chana dal stir-fry recipe | fansi chana dal stir fry | healthy beans poriyal | with step by step photos below. | [To make french bean and chana dal stir-fry, heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the garlic, ginger and green chillies and sauté on a medium flame for a few more seconds., Add the french beans, chana dal and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve the french bean and chana dal stir-fry immediately.] | [Energy, 70 cal, Protein, 2.8 g, Carbohydrates, 8.3 g, Fiber, 2.5 g, Fat, 2.9 g, Cholesterol, 0 mg, Sodium, 8.2 mg] | french-bean-and-chana-dal-stir-fry-7448r |
| rcp22682 | French Bean and Corn Stir Fry | NA | NA | [oil, sliced onions, sliced garlic (lehsun), green chillies slit green chillies, french beans, boiled sweet corn kernels (makai ke dane), salt, cumin seeds (jeera), coriander (dhania) seeds, dried fenugreek leaves (kasuri methi)] | 10 mins | 10 mins | [Indian Stir Fry, Stir-fry] | 4Makes 4 servings | Indian | Savor the delights of french bean and sweet corn in this mildly spiced stir-fry dish. | [Heat the oil in a wok, add the onions and garlic and stir-fry for 4 to 5 minutes or till they are golden brown in colour., Add the green chillies and stir-fry for ½ a minute., Add the french beans, sweet corn and salt and stir-fry for 2 to 3 minutes., Add the cumin seeds, coriander seeds and dried fenugreek leaves and stir-fry for another minute., Serve immediately.] | [Not Given] | french-bean-and-corn-stir-fry-22682r |
| rcp41546 | French Beans and Carrot Thoran, Kerala Dry Sabzi | NA | Veg | [chopped french beans, chopped carrot, grated coconut, turmeric powder (haldi), chilli powder, cumin seeds (jeera), crushed garlic (lehsun), oil, mustard seeds ( rai / sarson), urad dal (split black lentils), curry leaves (kadi patta), whole dry kashmiri red chillies, chopped onions, salt, coconut oil] | 15 mins | 10 mins | [South Indian Curries / Sabzis, Quick Sabzis, Sukhi Sabzis, Traditional Indian Sabzis, Indian Party, Non Stick Kadai Veg, Low Carb Diet] | 3Makes 3 servings | South Indian | french beans and carrot thoran recipe | carrots beans thoran | Kerala style carrot thoran dry sabzi | with 25 amazing images. french beans and carrot thoran recipe is a Kerala style carrot thoran dry sabzi. ‘Thoran’ is a traditional vegetable preparation that is popular in Kerala. carrots beans thoran is a dry sabzi that can also be prepared with many different veggies. In this french beans and carrot thoran recipe, we have used a colourful combination of French beans and carrot. First, the veggies are sautéed with onions and an aromatic tempering of seeds and red chillies, and then it is perked up with a tasty mixture of coconut and other ingredients, which not only improves the taste but also gives a nice mouth-feel to the Kerala style carrot thoran dry sabzi. Onions may or may not be added, but they give a nice crunch and strong flavour to french beans and carrot thoran. Enjoy the french beans and carrot thoran with steaming hot Rice and Sambhar or Rasam. See why french beans and carrot thoran is healthy? Made from carrots which helps prevent deterioration of the eye as one gets older and prevents night blindness. French Beans is rich in folic acid. A deficiency of folic acid can also lead to anaemia, as like iron they are equally necessary to make red blood cells. Notes on french beans and carrot thoran recipe. 1. Choose young and fresh beans and carrots that are tender and naturally sweet for these beans and carrot stir fry. 2. Do not add more water for or else you will overcook vegetables and lose its taste and crunchy texture. 3. We have used coconut oil in the end to enhance the aroma and taste of Beans Carrot Mezhukkupuratti. Learn to make french beans and carrot thoran recipe | carrots beans thoran | Kerala style carrot thoran dry sabzi | with step by step photos and video below. | [To make french beans and carrot thoran, combine the coconut, turmeric powder, chilli powder, cumin seeds and garlic in a plate and mix very well using your hands. Keep aside., Heat the oil in a deep non-stick kadhai, add the mustard seeds, urad dal, curry leaves, and kashmiri red chillies and sauté on a medium flame for a few seconds., Add the onions, french beans, carrot and salt and sauté on a medium flame for 2 minutes., Add 2 tbsp water, mix well. Cover with a lid and cook on a medium flame for 5 to 6 minutes, while stirring occasionally., Add the prepared coconut mixture and coconut oil, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Serve the french beans and carrot thoran hot.] | [Energy, 182 cal, Protein, 1.9 g, Carbohydrates, 9.1 g, Fiber, 3.8 g, Fat, 15.3 g, Cholesterol, 0 mg, Sodium, 18.2 mg] | french-beans-and-carrot-thoran-kerala-dry-sabzi-41546r |
| rcp4364 | French Beans Foogath | NA | Veg | [french beans, oil, mustard seeds ( rai / sarson), soaked urad dal (spit black gram), soaked chana dal (split bengal gram), curry leaves (kadi patta), asafoetida (hing), slit green chillies, salt, grated coconut, chopped coriander (dhania)] | 10 mins | 12 mins | [Saute, Indian Party, Non Stick Kadai Veg, Quick Sabzis, Diabetic recipes, Forever Young Diet, Anti Aging Indian Diet, Healthy Heart] | 4Makes 4 servings (4serving ) | Indian | Variation of the famous south indian ' beans foogath', i've added chana dal to the dish which adds to its existing flavours. | [Heat the oil and add the mustard seeds., When the seeds crackle, add the urad dal and chana dal , curry leaves, asafoetida and green chillies and sauté on a medium flame for a few seconds, Add the french beans, salt and 2 tbsp of water, mix well and cover and cook on a slow flame for 10 minutes, while stirring occasionally., Add the coconut and coriander, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve hot.] | [Energy, 79 cal, Protein, 2.3 g, Carbohydrates, 6.4 g, Fiber, 2.7 g, Fat, 4.9 g, Cholesterol, 0 mg, Sodium, 7.9 mg] | french-beans-foogath-4364r |
| rcp7539 | French Beans Foogath ( Jain Recipe) | NA | NA | [chopped french beans, oil, urad dal (split black lentils), curry leaves (kadi patta), asafoetida (hing), chana dal (split bengal gram), turmeric powder (haldi), salt, grated coconut, chopped coriander (dhania)] | 10 mins | 13 mins | [Quick Sabzis, Jain Subzis, Non-stick Pan, Quick Sabzis] | 4Makes 4 servings | Jain | Foogath is a Goan way of cooking vegetables, with coconut and curry leaves. Perhaps due to the Konkani influence, foogath is very similar to the vegetable curries of everyday south Indian cooking. The roasted urad dal and asafoetida give the French Beans Foogath an aromatic appeal even without using onions, garlic, etc., while the soaked chana dal adds to the volume and balances the texture well. A Jain-friendly method of preparation, foogath can also be made with other veggies like cabbage or cluster beans. | [Heat oil in a broad non-stick pan, add the urad dal and sauté on a medium flame for a few seconds., Add the curry leaves and asafoetida, mix well and sauté on a medium flame for a few seconds., Add the french beans, chana dal, turmeric powder, salt and ¼ cup of water, mix well and cover and cook on a medium flame for 8 to 10 minutes, while stirring occasionally., Add the coconut, mix well and cook on a high flame for 1 to 2 minutes on a, while stirring continuously., Serve hot garnished with coriander.] | [Energy, 138 cal, Protein, 5.6 g, Carbohydrates, 15.9 g, Fiber, 5 g, Fat, 5.8 g, Cholesterol, 0 mg, Vitamin A, 110.8 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.7 mg, Vitamin C, 12.3 mg, Folic Acid, 55.1 mcg, Calcium, 38.6 mg, Iron, 1.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 17.6 mg, Potassium, 215.6 mg, Zinc, 0.6 mg] | french-beans-foogath--jain-recipe-7539r |
| rcp22163 | French Casserole | NA | Veg | [rice (chawal), milk, salt freshly ground black pepper (kalimirch), chopped spinach (palak), chopped onions, oil, chopped green chillies, salt, chopped tomatoes, chopped onions, chilli powder, dried oregano, sugar, salt freshly ground black pepper (kalimirch), fresh cream, grated processed cheese] | 15 mins | 20 mins | [French Baked dishes, Casseroles and Bakes, One Dish Vegetarian Meals, Baked, Saute, Western Party, Oven] | 6Makes 6 servings | French | The French Casserole is a classy one-dish meal with subtle flavours. It is basically comprised of three components – rice, spinach-onion mixture and tomato gravy – that are arranged and baked with a topping of cheese. Spinach gives you a creamy mouth-feel, while the onions give you a pungent crunch and the tomato gravy endows the dish with an irresistibly tangy taste. The rice is cooked in milk, which gives a classic taste and creamy texture to the dish. With a touch of spices and the appetizing aroma of herbs, the French Casserole is a sure-shot hit! Try your hand at making more French favourites like the Spaghetti Souffle or Baked Vegetable Pancakes in White Sauce with Eggs | [Combine the rice, milk, 1½ cup of water, salt and pepper in a broad non-stick pan, mix well and cook on a medium flame for 18 minutes, while stirring occasionally. Keep aside., Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the spinach, green chillies and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Keep aside., Combine the tomatoes, onions and 1 cup of water in a broad non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally., Cool completely. Put it into a mixer and blend till smooth., Combine the tomato-onion mixture, chilli powder, oregano, chilli flakes, sugar, salt and pepper in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally., Add the cream, mix well and cook on a medium flame for 30 seconds. Keep aside., Spread the rice in a glass baking dish in an even layer., Spread the spinach-onion mixture evenly over it., Spread the tomato gravy evenly over it., Sprinkle the cheese evenly over it., Bake in a preheated oven at 200°c (400°f) for 10 minutes., Serve immediately.] | [Energy, 133 cal, Protein, 4.9 g, Carbohydrates, 10.7 g, Fiber, 1.6 g, Fat, 5.9 g, Cholesterol, 13.3 mg, Sodium, 41.9 mg] | french-casserole-22163r |
| rcp41082 | French Dressing | NA | Veg | [olive oil, red wine vinegar, tomato puree, tomato ketchup, brown sugar, dry red chilli flakes (paprika), salt, grated garlic (lehsun), chopped onions] | 5 mins | 0 mins | [French Salads, Indian Salad Dressings, No Cooking Veg Indian] | 1Makes 1.25 cups | Indian | French Dressing is a generic name given to dressings in a base of oil and vinegar. This tangy French Dressing is perked up with tomato puree, onions and other ingredients, which give it an awesome tanginess and crunch. Make a batch of this dressing and keep it for around two days in the fridge in an airtight glass jar, to whip up some exciting salads with it | [Combine the olive oil and ¼ cup of water in a mixer and blend till smooth., Add all the remaining ingredients, except the garlic and onions and blend again till smooth., Transfer the mixture into a deep bowl, add the garlic and onions and mix well., Use as required.] | [Energy, 478 cal, Protein, 3.3 g, Carbohydrates, 28.5 g, Fiber, 0.5 g, Fat, 40.1 g, Cholesterol, 0 mg, Vitamin A, 444.2 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 8.6 mg, Folic Acid, 8.4 mcg, Calcium, 20.5 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 250.1 mg, Potassium, 63.7 mg, Zinc, 0.1 mg] | french-dressing-41082r |
| rcp41253 | French Fries in Barbeque Sauce | Snacks | NA | [french fries, oil, salt, barbeque sauce, oil, sliced capsicum] | 10 mins | 20 mins | [Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Indian Birthday Party, High Tea Party, Barbeque Party Indian Recipes, Western Party] | 2Makes 2 servings | Indian | Watch French Fries transform into an exciting starter , with a little help from capsicum and barbeque sauce. The crunchy and mild spiciness of capsicum improves both the mouth-feel and taste of this dish, while a dash of barbeque sauce gives it a fabulously spicy and smoky flavour. Serve the French Fries in Barbeque Sauce immediately on preparation while the Fries are still crisp. These fries will also make an exciting accompaniment to Burgers . | [Heat the oil for deep-frying in a deep non-stick pan and deep-fry the french fries till they turn golden brown and crisp in colour. Drain on an absorbent paper and sprinkle little salt and toss well. Keep aside., Heat the oil in a broad non-stick pan, add the capsicum and sauté on a medium flame for 1 minute., Add the barbeque sauce, mix well and cook on a medium flame for 1 minute., Add the french fries, mix gently and cook on a medium flame for 1 to 2 minutes, while tossing occasionally., Serve immediately.] | [Energy, 582 cal, Protein, 7.1 g, Carbohydrates, 36.1 g, Fiber, 0.2 g, Fat, 46.6 g, Cholesterol, 0 mg, Vitamin A, 567.1 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 10.2 mg, Folic Acid, 0.7 mcg, Calcium, 7.4 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 332.2 mg, Potassium, 26 mg, Zinc, 0.1 mg] | french-fries-in-barbeque-sauce-41253r |
| rcp36312 | French Fries Recipe, How To Make French Fries | Snacks | Veg | [potatoes, salt, oil] | 5 mins | 20 mins | [Side Dishes, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Veggie Burgers Collection, Indian Birthday Party, High Tea Party] | 2Makes 2 servings | Indian | French fries recipe | homemade Indian style French fries | crispy finger chips | how to make crispy French fries | with 9 amazing images. French fries recipe | homemade Indian style French fries | crispy finger chips | how to make crispy French fries needs no introduction, neither to kids nor to adults. It’s an all time favorite munchie. Learn how to make homemade crispy French fries. To make French fries, boil a vesselful of water with a little salt. Add the potato fingers and parboil them for 5 to 7 minutes. Drain and keep aside. Heat the oil in a kadhai and deep-fry a few potato fingers at a time on a medium flame till they turn crisp and golden brown in colour from all the sides. Drain the french fries on absorbent paper, sprinkle salt and pepper on top and toss gently. Serve the french fries immediately. Our homemade crispy French fries recipe with detailed step by step photos will help you make addictive potato fries easily at home. Washing the potato fingers in cold water will ensure removal of starch resulting in crispier fried. Parboiling the potatoes before deep-frying also results in the crunchiest French fries ever. To enhance the visual appeal, cut the potatoes into fingers of uniform sizes. This further ensures uniform cooking of crispy finger chips. French Fries and burgers seem to have tied the knot! It is hard to think of burgers without some form of crispy accompaniment, but of these, the common crispy French fries are the most tried-and-test and safe combo for any type of burger. These homemade Indian style French fries are the most famous accompaniment to vegetable burger Indian style. You can also check out our other deep-fried potato snack recipes like Spicy Potato Wedges, Potato Nuggets and Potato Smiley. Tips for French fries. 1. For really crisp french fries, use the variety of potatoes with a higher starch content popularly known as French fries potatoes /chips potatoes. In Maharashtra, they are called talegaon potatoes.2. Do not forget to add salt while parboiling. This helps the potatoes to soak the salt well. 3. Put the potato fingers one by one in hot oil or else the oil might splutter or the potato fingers would stick to each other while frying. Enjoy French fries recipe | homemade Indian style French fries | crispy finger chips | how to make crispy French fries | with step by step photos. | [To make the french fries, boil a vesselful of water with a little salt. Add the potato fingers and parboil them for 5 to 7 minutes. Drain and keep aside., Heat the oil in a kadhai and deep-fry a few potato fingers at a time on a medium flame till they turn crisp and golden brown in colour from all the sides., Drain the french fries on absorbent paper, sprinkle salt and pepper on top and toss gently., Serve the french fries immediately., For really crisp french fries, use the variety of potatoes with a higher starch content popularly known as french fries potatoes/chip potatoes. In maharashtra, they are called talegaon potatoes.] | [Energy, 322 cal, Protein, 1.6 g, Carbohydrates, 22.6 g, Fiber, 1.7 g, Fat, 25.1 g, Cholesterol, 0 mg, Sodium, 11 mg] | french-fries-recipe-how-to-make-french-fries-36312r |
| rcp41261 | French Fries Topped with Pizza Sauce | Snacks | NA | [tomatoes, olive oil, chopped garlic (lehsun), chopped onions, dried oregano, dry red chilli flakes (paprika), tomato ketchup, chilli powder, salt, sugar, french fries, oil, salt freshly ground black pepper (kalimirch)] | 15 mins | 30 mins | [Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Christmas, Children's Day, Indian Birthday Party, Western Party] | 4Makes 4 servings | Indian | When dining out as a group, French Fries and Pizzas are amongst the first orders that come to our mind, thanks to the universal appeal of these dishes. Well, this truly innovative recipe brings together the best of both to make a wonderful starter that everybody will love. In this off-beat creation, crispy French Fries are topped with tangy and tasty pizza sauce, to get a flavour-packed treat. Rich with the aroma of herbs and seasonings, this homemade pizza sauce is a real treat for the palate. You can make it in advance to save time. But, make sure you fry the French Fries just before serving. Quickly heat the pizza sauce and then assemble the dish. Serve the French Fries Topped with Pizza Sauce immediately, to enjoy the crunch of the Fries. French Fries are really versatile and can also be served in other forms like Masala French Fries and Spicy Creamy French Fries . | [Make criss-cross on the base of the tomatoes and place them in boiling water for 2 to 3 minutes or till the skin begins to peel., Drain the tomatoes, cool slightly, peel, deseed and roughly chop them and blend in a mixer to a smooth pulp. Keep aside., Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 1 to 2 minutes., Add the prepared tomato pulp, oregano, chilli flakes, tomato ketchup, chilli powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the sugar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside., Heat the oil in a deep non-stick pan and deep-fry a few fries at a time till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Sprinkle salt and pepper and toss gently., Arrange the french fries on a serving plate, pour the hot pizza sauce on top and finally sprinkle the cheese evenly over it,., Serve immediately.] | [Energy, 436 cal, Protein, 7.5 g, Carbohydrates, 38.4 g, Fiber, 2.1 g, Fat, 28.3 g, Cholesterol, 0 mg, Vitamin A, 590 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.5 mg, Vitamin C, 34.2 mg, Folic Acid, 37 mcg, Calcium, 65.3 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 93.1 mg, Potassium, 197.5 mg, Zinc, 0.1 mg] | french-fries-topped-with-pizza-sauce-41261r |
| rcp5006 | French Kiss | NA | Veg | [champagne, vodka, blue curacao, sweet lime (mosambi)] | 5 mins | 0 mins | [Cocktails, No Cooking Veg Indian, Cocktail Party] | 1Makes 1 servings (1serving ) | Indian | Trust the French to experiment with Champagne and combine it with Blue Curacao and vodka to make an exotic blend of flavours. This cocktail is also a visual stunner. | [Pour the vodka into a large martini glass. Top with the champagne and gently drizzle the curacao into the bottom of the glass. It will stay at the base if poured gently., Garnish with the sweet lime peel and serve immediately.] | [Energy, 366 cal, Protein, 0.4 g, Carbohydrates, 1.6 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | french-kiss-5006r |
| rcp2124 | French Onion Soup | NA | NA | [Basic Brown Stock, butter, onions, grated processed cheese, bread toast piece, salt] | 10 mins. | 30 mins. | [French syle Indian Soups, French Starters, Indian Pressure Cooker, Presssure Cooker Soups] | 7Serves 6 to 8. | Indian | A soup for the sophisticated. | [Slice the onions very finely. Deep fry them in ghee to a golden brown colour., Warm the butter in vessel and add the clear part of the brown stock., Add 2 to 3 teacups of water to the remaining part of the stock. Leave for 10 minutes and add again the top clear part of the stock to the soup., Add the onions and salt and half of the grated cheese. Boil the soup for 20 to 25 minutes., Apply butter to the pieces of toast and sprinkle cheese on them., In each cup, put 1 piece of toast, pour the hot soup, sprinkle a little cheese and serve., If desired, add a poached egg to each cup before serving.] | [Not Given] | french-onion-soup-2124r |
| rcp6163 | French Onion Soup ( Quick Soup Recipe) | NA | Veg | [sliced onions, grated processed cheese, bread, butter, salt] | 10 mins | 10 mins | [Occasion & Party, French syle Indian Soups, Chunky Indian Soups, Quick Vegetarian Soups] | 6Makes 6 servings | Indian | A wonderful appetizer to begin an evening sit-down dinner. Onions are caramelized and cooked with spice and salt and water into a fragrant broth, and poured into bowls that have buttered toast. Molten sizzling cheese adds a dramatic finish that your guests will enjoy and appreciate! | [Heat the butter in a pan and fry the onions on a very slow flame until brown in colour., Add 5 cups of water, 3 tbsp of the grated cheese , and salt and boil for a few minutes., Toast the bread slices in an oven at 150°c (300°f) or in a toaster till golden brown., Butter lightly and sprinkle a little cheese on top. Cut each toast into 3 equal pieces., Pour the soup into individual soup bowls, put a piece of toast in each bowl and sprinkle the remaining cheese on top of the toast., Place below a hot grill, approximately 200°c (400°f) for a few minutes until the cheese starts sizzling., Serve hot.] | [Energy, 77 cal, Protein, 2.4 g, Carbohydrates, 5 g, Fiber, 0.1 g, Fat, 5.2 g, Cholesterol, 0 mg, Vitamin A, 148.5 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 1.1 mg, Folic Acid, 0.6 mcg, Calcium, 64.7 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 33.4 mg, Potassium, 13.7 mg, Zinc, 0 mg] | french-onion-soup--quick-soup-recipe-6163r |
| rcp44 | French Onion Soup, Vegetarian French Onion Soup | NA | NA | [sliced onions, butter, grated processed cheese, salt, freshly ground black pepper (kalimirch), mustard (rai / sarson) powder, bread, butter, grated processed cheese] | 10 mins | 10 mins | [Continental food, French syle Indian Soups, Thick / Creamy Indian Soups, Christmas, Father's Day, Western Party, Pan] | 6Makes 6 servings | Indian | French onion soup recipe | vegetarian French onion soup | Indian style French onion soup | with 22 amazing images. French onion soup recipe | vegetarian French onion soup | Indian style French onion soup is a simple soup with amazing startling flavour and aroma. Learn how to make vegetarian French onion soup. To make French onion soup, heat the butter in a kadhai/ wok, add the onions and sauté on a slow flame for 3 to 4 minutes, or till they turn golden brown in colour. Add 4 cups of water, cheese and salt, mix well and allow it to boil on a high flame for 4 to 5 minutes, while stirring occasionally. Add the pepper powder and mustard powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. For the cheese croutons, toast the bread slices in a pop-up toaster. Cut each bread slice into 4 equal square pieces. Apply little butter on each bread piece and sprinkle a little cheese on top. Just before serving, place 2 cheese croutons in the centre of 4 individual bowls. Pour equal quantities of the soup in each bowl and serve immediately. Did you know that this classic soup in its original form dates back to the Roman times?! The French onion soup experienced a renaissance of sorts thanks to French cuisine. The trick here is to slice the onions really fine. Cheese thickens the vegetarian French onion soup while mustard imparts a heady, pungent flavour. French Onion Soup is always served by pouring ladles of soup over a cheese crouton placed in a bowl. This soup is delectable and worth trying. Enjoy it! For a 3 course meal after the Indian style French onion soup, serve Baked Crêpes with Capsicum Sauce, Stewed Green Tomatoes followed by Vanilla Ice-Cream with Flaming Sauce for dessert. Tips for French onion soup. 1. The onions should be sautéed on a very slow flame so they get their brown colour, which is characteristic about this soup. If you want a slightly darker coloured soup, then sautéed the onions till they are slightly more brown in colour. 2. The cheese has salt in it, so remember to add less salt to the soup. 3. The soup can be made in advance and reheat before serving. But the toast should be made just before serving. Enjoy French onion soup recipe | vegetarian French onion soup | Indian style French onion soup | with step by step photos. | [To make french onion soup, heat the butter in a kadhai/ wok, add the onions and sauté on a slow flame for 3 to 4 minutes, or till they turn golden brown in colour, Add 4 cups of water, cheese and salt, mix well and allow it to boil on a high flame for 4 to 5 minutes, while stirring occasionally., Add the pepper powder and mustard powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Toast the bread slices in a pop-up toaster., Cut each bread slice into 4 equal square pieces., Apply little butter on each bread piece and sprinkle a little cheese on top., Just before serving, place 2 cheese croutons in the centre of each of the 4 individual bowls. Pour equal quantities of the french onion soup in each bowl and serve immediately.] | [Energy, 76 cal, Protein, 1.9 g, Carbohydrates, 4.9 g, Fiber, 0.1 g, Fat, 5.4 g, Cholesterol, 17.8 mg, Sodium, 108.1 mg] | french-onion-soup--vegetarian-french-onion-soup-44r |
| rcp70 | French Style Baked Pancakes in Spinach and Tomato Sauce | Dinner | Veg | [plain flour (maida), cornflour, milk, salt, melted butter, chopped spinach (palak), oil, chopped onions, chopped green chillies, fresh cream, grated processed cheese, milk, salt, fresh tomato pulp, chilli powder, sugar, fresh cream, tomato ketchup, salt, grated processed cheese] | 20 mins | 15 mins | [Casseroles and Bakes, One Dish Vegetarian Meals, One Meal Dinner, Baked, Western Party, Oven, Tava] | 4Makes 4 servings | NA | When you are in the mood to have something exotic for breakfast, try the French Style Baked Pancakes in Spinach and Tomato Sauce. This exotic creation can be served as part of lunch or dinner, or as a snack too. Here, pancakes are rolled up with a tasty spinach stuffing and some homemade tomato sauce. The stuffed pancakes are then dunked in more of the tasty tomato sauce, garnished with cheese and baked, to get a fabulous dish with a unique texture and memorable flavour. Enjoy it right off the oven! | [Combine the plain flour, cornflour, milk, salt and ¼ cup of water in a deep bowl, mix very well until no lumps remain., Grease a 125 mm. (5") diameter non-stick pan with butter., Pour a ladleful of the batter, tilt the pan around quickly so that the batter coats the pan evenly., When the sides starts to peel off, turn the pancake around and cook the other side for 30 seconds using a little butter., Repeat steps 2 to 4 to make 6 more pancakes. Keep aside., Boil enough water in a deep non-stick pan, add the spinach and cook on a medium flame for 2 minutes. Drain and keep aside., Heat the oil in a broad non-stick pan add the onions and green chillies and sauté on a medium flame for 1 minute., Add the blanched spinach, fresh cream, cheese, milk, salt and pepper, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Combine all the ingredients in a deep non-stick pan, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside., Divide the palak stuffing into 7 equal portions. Keep aside., Place a pancake on a clean, dry surface, place a portion of the palak stuffing at one end, put approx. 2 tsp of tomato sauce evenly over it and roll it up tightly., Repeat step 2 to stuff 6 more pancakes. Keep aside., Put ¼ cup of tomato sauce in a glass baking dish and spread it evenly, place the 7 stuffed pancakes over it, spread the remaining tomato sauce evenly over it., Sprinkle cheese on top and bake in a pre-heated oven at 200°c (400°f) for 15 minutes., Serve immediately.] | [Energy, 261 cal, Protein, 7.9 g, Carbohydrates, 24.7 g, Fiber, 4.1 g, Fat, 14 g, Cholesterol, 0 mg, Vitamin A, 2740.6 mcg, Vitamin B1, 0.3 mg, Vitamin B2, 0.3 mg, Vitamin B3, 2 mg, Vitamin C, 43.8 mg, Folic Acid, 110.8 mcg, Calcium, 263.1 mg, Iron, 2.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 50.3 mg, Potassium, 351.8 mg, Zinc, 0.5 mg] | french-style-baked-pancakes-in-spinach-and-tomato-sauce-70r |
| rcp22625 | French Toast, Eggless French Toast | Snacks | NA | [bread slices, fresh cream, powdered sugar, milk, vanilla essence, butter, cinnamon powder, honey] | 2 mins | 15 mins | [French Starters, French Breads, Breakfast using Leftovers, Evening Tea Snacks, Tava] | 8Makes 8 toasts | French | French Toast – a name that makes people drool the world over – is generally out of the reach of vegetarians as its other name is “Eggy Bread”! It is basically bread that is soaked in beaten eggs, then deep-fried and drizzled with honey. This vegetarian version is just as tasty! Here, we have dipped the bread slices in a mixture of fresh cream and milk sweetened with sugar and thickened with corn flour, instead of the traditional egg-based batter. Another positive twist in this recipe is that it is cooked on a tava rather than deep-fried. Had fresh and hot, topped with honey and cinnamon powder, it is nothing short of a taste of heaven! | [Combine the fresh cream, sugar, milk and vanilla essence in a deep bowl and whisk well till it forms a smooth batter. Keep aside., Heat a non-stick tava (griddle) and grease it using ½ tsp of butter., Dip 2 slices of bread at a time in the prepared batter and place it on a tava and cook on medium flame, using ½ tsp of butter, till they turn golden brown in colour from both the sides., Repeat step 2 and 3 to make 6 more french toasts in 3 more batches., Serve immediately sprinkled with cinnamon powder and drizzled with honey.] | [Energy, 141 cal, Protein, 2.4 g, Carbohydrates, 18.8 g, Fiber, 0 g, Fat, 6.1 g, Cholesterol, 5.8 mg, Sodium, 19.1 mg] | french-toast-eggless-french-toast-22625r |
| rcp661 | Fresh Apple Stew with Vanilla Ice-cream | NA | NA | [sliced apples, sugar, cinnamon (dalchini), lemon juice, clove (laung / lavang), vanilla ice-cream] | 5 mins | 6 mins | [Fruit Based Indian Desserts, Microwave Desserts, Microwave, Valentines Day Indian recipes, Desserts for Entertaining, Microwave] | 4Makes 4 servings | Indian | Ready in a jiffy, Fresh Apple Stew with Vanilla Ice-Cream is the perfect dessert to make when you are pressed for time. Cooking the apples in the microwave makes the stew especially easy to prepare, so if you have vanilla ice-cream in your freezer, you can whip up this delightful treat any time you wish. For those whole love apples, this ice-cream topped stew is sure to be a heavenly treat as the fruity taste of fresh apple is the highlight of this recipe. | [Combine all the ingredients in a deep microwave safe bowl along with ¼ cup of water, mix well and microwave on high for 6 minutes., Allow the mixture to cool completely., Once cooled serve with vanilla ice-cream.] | [Energy, 91 cal, Protein, 0.2 g, Carbohydrates, 21.6 g, Fiber, 2.3 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 20 mg] | fresh-apple-stew-with-vanilla-ice-cream-661r |
| rcp4625 | Fresh Asparagus Soup, Creamy Asparagus Soup Recipe | NA | NA | [chopped asparagus, butter, chopped onions, chopped potatoes, milk, fresh cream, salt, fresh cream] | 15 mins | 19 mins | [Thick / Creamy Indian Soups, Christmas, Thanksgiving, Western Party, Non-stick Pan, Iron Rich Indian Soups] | 4Makes 4 servings | Indian | A creamy soup of fresh asparagus, thickened with potatoes and flavoured with pepper, the Fresh Asparagus Soup has a multifold effect on the diner. It not only satiates you with its rich and creamy mouth-feel, but also refreshes your senses with its intense but soothing flavour. Onions sautéed in butter deepen the flavour of this soup, while a good dose of milk and cream give it a luscious texture and taste that pamper your palate! Enjoy this soup hot, with Croutons or other favourite accompaniments like Garlic Bread , Minty Baked Potatoes etc. | [Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the potatoes, 2 cups of water, mix well and cover with a lid and cook on a medium flame for 4 minutes ,while stirring occasionally., Add the asparagus, mix well and cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally., Allow the mixture to cool completely and blend in a mixer along with 1 cup of water till smooth., Transfer the mixture into a deep non-stick pan, add the milk, fresh cream, salt and pepper, mix well and cook on a medium flame for 3 to 4 minutes ,while stirring occasionally., Serve hot garnished with fresh cream.] | [Energy, 109 cal, Protein, 2.3 g, Carbohydrates, 9.5 g, Fiber, 0.9 g, Fat, 6.5 g, Cholesterol, 11.5 mg, Sodium, 35.8 mg] | fresh-asparagus-soup-creamy-asparagus-soup-recipe-4625r |
| rcp41763 | Fresh Coconut Garlic Chutney | NA | NA | [grated coconut, chopped garlic (lehsun), chopped green chillies, chopped curry leaves (kadi patta), tamarind (imli) pulp, salt, oil, mustard seeds ( rai / sarson), curry leaves (kadi patta), whole dry kashmiri red chillies] | 15 mins | 1 mins | [South Indian Chutney, different kinds of Indian chutney, Kebab Party, Mixer] | 2Makes 2 cups (28 tbsp ) | South Indian | fresh coconut garlic chutney recipe | garlic chutney with coconut and green chillies | nariyal lehsun chutney | coconut chutney with red chillies and garlic | with 8 amazing images. fresh coconut garlic chutney recipe is one of the tastiest accompaniments to South Indian snacks. Learn how to make coconut chutney with red chillies and garlic. To make coconut garlic chutney, combine the coconut, garlic, green chillies, chopped curry leaves, tamarind pulp, salt and ¾ cup of water in a mixer and blend till smooth. Keep aside. Heat the oil in a small non-stick pan, add the mustard seeds, curry leaves and red chillies and sauté on a medium flame for 1 minute. Pour this tempering over the prepared coconut chutney and mix well. Serve. Be prepared for a thrilling meal with this Fresh Coconut Garlic Chutney. A combination of chillies and tamarind gives this coconut-based chutney a spicy and tangy flavour, which is heightened by the pungency of garlic. Like all coconut-based chutneys, this too has a wonderful mouth-feel that is light yet luscious in its own rustic way. You can make a batch of this garlic chutney with coconut and green chillies and save it in the fridge. Serve coconut chutney with red chillies and garlic as an accompaniment for snacks like Idlis, Dosas and uttapams or spread it on your sandwich to make a delicious treat! Try other tasty chutneys like the Mint Chutney or Lehsun ki Chutney. Tips for coconut garlic chutney. 1 Use freshly grated coconut for best flavours. 2. Kashmiri Chillies can be replaced with round red chillies also. 3. Store the fresh coconut garlic chutney in an air-tight container and refrigerate till use. 4. This chutney stays fresh in air-tight container in the fridge for 2 days. Enjoy fresh coconut garlic chutney recipe | garlic chutney with coconut and green chillies | nariyal lehsun chutney | coconut chutney with red chillies and garlic | with step by step photos. | [To make fresh coconut garlic chutney, combine the coconut, garlic, green chillies, chopped curry leaves, tamarind pulp, salt and ¾ cup of water in a mixer and blend till smooth. Keep aside., Heat the oil in a small non-stick pan, add the mustard seeds, curry leaves and red chillies and sauté on a medium flame for 1 minute., Pour this tempering over the prepared coconut chutney and mix well., Store the fresh coconut garlic chutney in air-tight container and refrigerate till use.] | [Energy, 38 cal, Protein, 0.4 g, Carbohydrates, 1.3 g, Fiber, 1 g, Fat, 3.5 g, Cholesterol, 0 mg, Sodium, 1.6 mg] | fresh-coconut-garlic-chutney-41763r |
| rcp6217 | Fresh Complexion Express, Pineapple and Cucumber Juice | NA | Veg | [pineapple cubes, cucumber cubes, apple cubes, crushed ice] | 10 mins | 0 mins | [Indian Juices, Low Cal Beverages, No Cooking Veg Indian, Mixer, Juicer and Hopper, Fresh Juices] | 2Makes 2 small glasses | Indian | Pineapple and Cucumber Juice is a vitamin C and iron rich express to prevent the skin from drying out and to reduce facial lines. Vitamin C, in conjunction with protein, is necessary for the production of collagen - the glue that holds our skin together and circumvents sags or wrinkles. It regulates sebaceous (oil producing) glands to keep skin from drying out; helps prevent facial lines and wrinkles. This may explain why people who consume healthy amounts of vitamin C containing foods have a fresh complexion and a healthy state of mind. Snack into a scrumptious Carrot and Green Peas Sandwich or Rajma and Spinach Wrap along with Pineapple and Cucumber Juice for a beautiful you. | [Add the pineapple cubes, cucumber cubes and apple cubes a few at a time in the hopper., Add some crushed ice in 2 individual glasses and pour equal quantities of the juice over it., Serve immediately., This recipe doesn’t turn out good in a juicer because the textures of ingredients like pineapple and apple are very hard., This recipe makes use of unpeeled fruits and vegetables, hence take care to clean and wash them well before chopping, to get rid of dirt, germs and chemical residues.] | [Energy, 73 cal, Protein, 0.7 g, Carbohydrates, 16.7 g, Fiber, 5.5 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 50.7 mg] | fresh-complexion-express-pineapple-and-cucumber-juice-6217r |
| rcp1256 | Fresh Corn Enchiladas | NA | NA | [plain flour (maida), salt, melted butter, cooked sweet corn kernels (makai ke dane), oil, chopped garlic (lehsun), chopped onions, chopped capsicum, dry red chilli flakes (paprika), thick white sauce, salt, chopped tomatoes, chopped onions, chopped garlic (lehsun), dry red chilli flakes (paprika), chopped spring onions whites greens, oil, chilli powder, salt, sugar, grated processed cheese, grated processed cheese] | 20 mins | 15 mins | [Mexican Main Dish, Tortilla Main Dishes, Mexican Delights, Mexican Party, Kids After School, Snack Recipes for Kids, Birthday Party Main Dishes] | 4Makes 4 servings | Mexican | These authentic Fresh Corn Enchiladas bring a taste of Mexico to your dining table! Here, soft flour pancakes are loaded with a scrumptious filling of juicy sweet corn and crunchy veggies in creamy white sauce. The stuffed pancakes are then bathed in a freshly-made chunky tomato sauce, topped with loads of cheese, and baked to perfection. Layer after layer, the Fresh Corn Enchiladas reveal exciting surprises, delighting the diners! It is resplendent with several flavours ranging from tanginess to creaminess, and many exciting textures ranging from the crunch of veggies to the succulence of the pancakes. The Fresh Corn Enchiladas are very filling and can be had as a one-dish meal , but you can combine it with a bowl of soup and Mexican Rice to make it a more elaborate meal. | [Combine the plain flour, salt and ¾ cup of water in a deep bowl, whisk well until no lumps remain., Grease a 125 mm. (5") diameter non-stick pan with melted butter., Pour a ladleful of the batter, tilt the pan around quickly so that the batter coats the pan evenly., When the sides start to peel off, turn the pancake around and cook the other side for 30 seconds using a little melted butter., Repeat steps 2 to 4 to make 5 more pancakes. Keep aside., Heat the oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 2 minutes., Add the capsicum and sauté on a medium flame for 2 minutes., Add the chilli flakes and corn and sauté on a medium flame for 1 minute., Add the white sauce and little salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside., Combine the tomatoes, onions and garlic in a mixer and blend till smooth without using any water. Keep aside., Heat the oil in a broad non-stick pan, add the spring onion whites and greens and sauté on a medium flame for 30 seconds., Add all the other ingredients, including the tomato-onion mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside., Divide the stuffing into 6 equal portions. Keep aside., Place a pancake on a clean, dry surface, put a portion of the corn stuffing in the centre , sprinkle 1 tbsp of cheese evenly over it and fold one side over the other to make a roll., Repeat step 2 to stuff 5 more pancakes., Pour ¼ cup of the prepared tomato sauce in a baking dish and spread it evenly. Place the stuffed pancakes on it., Pour all the remaining tomato sauce evenly over it. Finally sprinkle the cheese over it., Bake in a pre-heated oven at 200°c(400°f) for 15 minutes., Serve immediately.] | [Energy, 651 cal, Protein, 16.4 g, Carbohydrates, 52.2 g, Fiber, 2.8 g, Fat, 39.9 g, Cholesterol, 99.5 mg, Vitamin A, 1423.7 mcg, Vitamin B1, 0.3 mg, Vitamin B2, 0.2 mg, Vitamin B3, 1.5 mg, Vitamin C, 49.2 mg, Folic Acid, 39.1 mcg, Calcium, 461.4 mg, Iron, 2.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 526.5 mg, Potassium, 359.9 mg, Zinc, 0.5 mg] | fresh-corn-enchiladas-1256r |
| rcp42474 | Fresh Fig Banana Milkshake, Fig Smoothie | BreakFast | NA | [figs (anjeer), chopped bananas, milk, sugar, ice-cubes] | 10 mins | 0 mins | [Indian Milkshakes & Smoothies, Quick breakfast, Mixer, Indian Breakfast Recipes for Kids, Kids High Energy Indian Foods, Protein rich food for kids, Kids Calcium Rich Indian recipes] | 4Makes 4 glasses | Indian | fresh fig banana milkshake recipe | Indian banana fig protein smoothie | 4 ingredient fig banana milkshake | fig smoothie | with 15 amazing images. fresh fig banana milkshake recipe | Indian banana fig protein smoothie | 4 ingredient fig banana milkshake | fig smoothie is a delight to the diner in morning hours or in between meals as well. Learn how to make Indian banana fig protein smoothie. To make fresh fig banana milkshake, combine all the ingredients a mixer and blend till smooth. Pour equal quantities of the milkshake into 4 individual glasses. Serve chilled. The Indian banana fig protein smoothie is a must-try when fresh figs are in season. The milkshake uses minimal ingredients so as to allow the natural flavour of figs to shine, and it is really effective too. Bananas help to give a uniform, creamy consistency and volume to the 4 ingredient fig banana milkshake. Very filling and packed with goodness this milkshake is great for kids and adults. All the health conscious can avoid the use of sugar in this fig smoothie. They can gather in protein, calcium and fibre from this shake. If you wish you can substitute full fat milk with its low fat counterpart. You can also try other milkshakes like the Nutella Ferrero Rocher Milkshake or Vanilla Milkshake. Tips to make fresh fig milkshake. 1. Use of full fat milk is a must to get a thick luscious shake. 2. Instead of sugar you can also add honey. 3. You can skip the banana. 4. This milkshake helps keep you full for longer time, you can have this milkshake in breakfast. Enjoy fresh fig banana milkshake recipe | Indian banana fig protein smoothie | 4 ingredient fig banana milkshake | fig smoothie | with step by step photos. | [To make fresh fig banana milkshake, , combine all the ingredients a mixer and blend till smooth., Pour equal quantities of the milkshake into 4 individual glasses., Serve the fresh fig banana milkshake, chilled.] | [Energy, 173 cal, Protein, 3.6 g, Carbohydrates, 21.3 g, Fiber, 1.5 g, Fat, 4.2 g, Cholesterol, 10 mg, Sodium, 20.6 mg] | fresh-fig-banana-milkshake-fig-smoothie-42474r |
| rcp41813 | Fresh Figs Infused Water | NA | NA | [fig cubes] | 5 mins | 0 mins | [Low Cal Beverages, Healthy Indian Drinks and Juices, Detox Water, Fruit Infused Water, Detox Water with Fruits, Antioxidant Drinks] | 1Makes 1 servings | Indian | On a hot summery day try Fresh Figs Infused Water which is a unique sipper and feel relaxed and refreshed. Fresh Figs Infused Water has a mild flavor and perfect for people who don’t like strong flavors. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the fig cubes in the pitcher along with water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The fig cubes can be discarded or more water can be added to make more detox water. Do not use the fig cubes for more than twice. You can also try other recipes like Chickoo Pear Infused Water or Honey Banana Infused Water . | [Put the fresh fig cubes in the infusing tube and close the lid., Fill ¾ of the bottle with water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 2 to 3 hours.] | [Not Given] | fresh-figs-infused-water-41813r |
| rcp1765 | Fresh Fruit and Vegetable Salad in A Mint Dressing | NA | Veg | [mint leaves (phudina), olive oil, lemon juice, organic honey, salt, apple cubes, orange segments, lettuce, red capscium cubes, yellow capsicum cubes] | 15 mins | 0 mins | [Light Salads, Indian Salads with dressing, Toss & Mix Salads (No cooking), No Cooking Veg Indian, Valentines Day Indian recipes, Western Party, Marathoners, Athletes, Triathlete Salads] | 3Makes 3 servings | Indian | What a dynamic, punchy flavour this salad has! Indeed, with the vibrant flavours of miscellaneous fruits and vegetables and the tingling taste of a minty dressing, this salad is an exciting treat for the palate. A dash of honey gives the Fresh Fruit and Vegetable Salad in Mint Dressing a pleasant sweetness while lemon juice gives it a refreshing tanginess. Remember to crush the mint dressing with a mortar-pestle and do not grind it smoothly in the mixie as that’ll spoil the desired effect. | [Combine all the ingredients in a mortal pestle (khalbatta) and crush it coarsely. Keep aside., Combine all the ingredients in a deep bowl and toss well., Add the mint dressing and toss well., Serve immediately.] | [Energy, 165 cal, Protein, 1.6 g, Carbohydrates, 16.6 g, Fiber, 2.5 g, Fat, 10.5 g, Cholesterol, 0 mg, Sodium, 541.5 mg] | fresh-fruit-and-vegetable-salad-in-a-mint-dressing-1765r |
| rcp2087 | Fresh Fruit Cup | NA | Veg | [mixed fruits, cubed, lemon squash, orange squash, grapefruit juice, powdered sugar, crushed ice] | 20 mins. | Nil. | [Indian Juices, Indian Mocktails, No Cooking Veg Indian] | 16Makes 16 glasses. | Indian | A pleasing combination of fruits and squashes. | [Put the fruit in a large bowl. Add the sugar and chill., Mix the squashes and grapefruit juice with 10 teacups of water in a large jug., Pour over the fruit.] | [Not Given] | fresh-fruit-cup-2087r |
| rcp8714 | Fresh Fruit Flambé | NA | NA | [chopped mixed fruits, brandy, sugar, orange juice, beaten whipped cream] | 5 mins | 3 mins | [French Desserts, Fruit Based Indian Desserts, Christmas, Valentines Day Indian recipes, Desserts for Entertaining, Western Party, Non-stick Pan] | 4Makes 4 servings | Indian | For a romantic candlelight dinner or a close gathering of friends on a special occasion , this is one of the best desserts that you can think of. The fresh fruits stewed in orange-flavoured sugar syrup get an even more exotic flavour when set alight with a brandy flame. You can bring the dish of fruits to the table and then pour the flaming brandy over it in front of the guests, as the sight and smell of the liquor flame adds to the aura surrounding this dish! The Fresh Fruit Flambé tastes best fresh and warm with a topping of whipped cream. Exercise caution while setting alight the brandy in the spoon. Keep it away from yourself. | [Heat the sugar in a broad non-stick pan and cook on a slow flame for 2 to 3 minutes, while stirring continuously. Add the orange juice, mix well and cook on a medium flame for 30 seconds., Add the fresh fruits, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally., Just before serving, pour the brandy into a large spoon and warm it on a direct flame. Set alight and pour it over the mixed fruits., Serve warm with beaten whipped cream.] | [Energy, 106 cal, Protein, 1.1 g, Carbohydrates, 22.8 g, Fiber, 2.9 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 15.6 mg] | fresh-fruit-flambé-8714r |
| rcp6183 | Fresh Fruit Gateau | NA | NA | [white sponge, fresh cream, powdered sugar, vanilla essence, sugar, orange squash, water, sliced mixed fruits, fruit slices, dark chocolate curls] | 8 mins | 0 mins | [Fruit Based Indian Desserts, Cakes, Valentines Day Indian recipes, Thanksgiving] | 1Makes 1 gateau (6 wedge ) | Indian | White sponge soaked in orange syrup, filled with fresh seasonal fruits and topped with Chantilly cream-this dessert is sure to wow our guests! Garnished with delicious chocolate curls and fresh fruit, it looks absolutely stunning and delectable! | [Combine the cream, sugar and vanilla essence in a clean and dry bowl and whisk till soft peaks form., Keep refrigerated till required., Slice the cake horizontally into 2 equal layers and divide the cream into 2 equal portions., Sprinkle the bottom layer of the sponge cake with ½ the soaking syrup., Spread one portion of the chantilly cream on the soaked layer of sponge., Top with half the fruits and place another layer of sponge on it., Sprinkle some more soaking syrup and then spread another portion of the chantilly cream over this layer., Garnish with the fruits and chocolate curls and refrigerate. Serve chilled.] | [Energy, 713 cal, Protein, 7.4 g, Carbohydrates, 82.5 g, Fiber, 0.8 g, Fat, 39.4 g, Cholesterol, 55.1 mg, Sodium, 208.6 mg] | fresh-fruit-gateau-6183r |
| rcp2617 | Fresh Fruit Salad | NA | NA | [apple pineapple orange, beaten whipped cream, castor sugar, vanilla essence] | 15 mins | 0 mins | [Fruit Based Indian Desserts, Refrigerator, Sweet Recipes for Kids, Recipes Kids can make] | 4Makes 4 glasses | Indian | Fresh Fruit Salad is tasty and yummy, and makes your parents happy too because it is very, very healthy! throw in all the fruits you like with a dash of sweetened cream. You could use vanilla ice-cream instead of whipped cream. | [Divide the fruits into 4 equal portions and keep aside., Combine the beaten whipped cream, sugar and vanilla essence in a deep bowl and mix well. Divide the cream into 4 equal portion and keep aside., Place a portion of the fruits into a glass and top it with a portion of the beaten whipped cream over it., Repeat step 3 to make 3 more glasses., Refrigerate for 1 hour and serve chilled.] | [Energy, 154 cal, Protein, 0.5 g, Carbohydrates, 19.9 g, Fiber, 1.9 g, Fat, 8 g, Cholesterol, 0 mg, Sodium, 26.6 mg] | fresh-fruit-salad-2617r |
| rcp1237 | Fresh Fruit Salad with Basil Dressing | NA | Veg | [pineapple, watermelon (tarbuj) cubes, sour cream, basil, sugar, salt] | 5 mins | 0 mins | [Maharashtrian Upvas (Fasting), vegetarian Mexican Salads, Indian Fruit Salad Recipes, Quick Indian Salads, Mexican Party] | 4Makes 4 servings | Maharashtrian | Tangy pineapple and juicy watermelon make a great combo! the success of this duo is further highlighted by a simple dressing of sour cream and basil. The sharp accents of basil work very well with the sour cream to create an aromatic and flavourful dressing for your favourite fruits. You could scoop out the watermelon into small balls, or even try using other fruits, to come up with your own improvisations to the fresh fruit salad with basil dressing. | [Blend the sour cream with the basil leaves, sugar and salt in a blender., If you don't get basil leaves, take 2 tablespoons of capsicum pieces, put in boiling water for a few minutes and then blend with sour cream in a blender., Combine the fruits in a deep bowl, mix well land refrigerate for 1 hour., Before serving, pour the prepared dressing over it and mix well., Serve chilled.] | [Energy, 275 cal, Protein, 2.2 g, Carbohydrates, 13.9 g, Fiber, 2.5 g, Fat, 23.8 g, Cholesterol, 0 mg, Vitamin A, 472.9 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.1 mg, Vitamin C, 34.1 mg, Folic Acid, 2.8 mcg, Calcium, 87.2 mg, Iron, 6.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 64 mg, Potassium, 251.7 mg, Zinc, 0.3 mg] | fresh-fruit-salad-with-basil-dressing-1237r |
| rcp2429 | Fresh Fruits Stuffed Rasmalai | NA | Veg | [rasgullas, milk, sugar, milk masala powder, saffron (kesar) strands, chopped bananas, chopped apples, chopped pear, powdered sugar, cardamom (elaichi) powder] | 10 mins | 11 mins | [Course, Bengali Sweets, Easy Indian Veg, Advanced Recipes, Chenna, Fruit Based Indian Desserts, Traditional Indian Mithai] | 4Makes 4 servings | Bengali | Fresh Fruits Stuffed Rasmalai is a dessert beyond comparison, a creation that has to be experienced to be understood! The rich, milky flavour of succulent rasmalai is complemented beautifully by a fruity stuffing, and enhanced further by a topping of masala milk. When you refrigerate the assembled dessert for some time, the fruits regain their crunch, while the rasmalai soaks in the milk and imbibes a richer flavour. Each spoonful of this dessert is an experience to savour, and makes you long for another serving! | [Squeeze the syrup from rasgullas and discard the syrup., Cut each rasgulla into two halves and scoop out the centre of each halve of the rasgulla. Keep aside., Combine the milk and sugar in a broad non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally., Add the milk masala powder, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside to cool completely., Once cooled, divide the masala milk into 4 equal portions and keep aside., Divide the fresh fruits stuffing into 16 equal portions and stuff each halve of the rasgulla with a portion of the stuffing., Place 4 stuffed rasgullas on a serving plate and pour a portion of the masala milk over it., Refrigerate for at least an hour and serve chilled.] | [Energy, 454 cal, Protein, 11 g, Carbohydrates, 52.1 g, Fiber, 0.8 g, Fat, 16.4 g, Cholesterol, 40 mg, Sodium, 52.4 mg] | fresh-fruits-stuffed-rasmalai-2429r |
| rcp486 | Fresh Fruits with Coconut Cream Sauce | NA | NA | [fresh seasonal fruits, coconut cream, cornflour, sugar, fresh cream, rose essence] | 10 mins | 10 mins | [Thai Desserts, Fruit Based Indian Desserts, Island Party, Healthy Toss & Mix Salads (No cooking)] | 6Makes 6 servings | Indian | A creamy coconut sauce flavoured delicately with rose essence is the perfect topping for beautifully carved fresh fruits. Indeed, fresh fruit with coconut cream sauce is one of the fine things that one must not miss in life! instead of carving the fruits, you could also wedge out small balls with a melon scoop to save time. | [Dissolve the cornflour in 1 cup of water., Heat the coconut cream with the sugar and when it comes to the boil, add the cornflour mixed with water., Simmer for 1 minute and strain., Cool completely., Add the fresh cream sauce on the top of the fruit., Refrigerate till chilled., Arrange the fruits in serving bowl., Pour the coconut cream sauce on top of the fruit., Serve chilled, garnished with mint leaves.] | [Energy, 267 cal, Protein, 2.5 g, Carbohydrates, 47.6 g, Fiber, 8 g, Fat, 7.7 g, Cholesterol, 0 mg, Sodium, 34.7 mg] | fresh-fruits-with-coconut-cream-sauce-486r |
| rcp22267 | Fresh Garlic Chutney | NA | NA | [chopped garlic (lehsun), chilli powder, tamarind (imli) pulp, coriander (dhania) powder, lemon juice, salt] | 5 mins | 0 mins | [Mixer, Quick Chutneys, Zero Oil, Antioxidant Rich Indian, Phytonutrients, Diabetic Accompaniments, Recipes for Increasing immunity] | Makes 0.5 cup (7 tbsp ) | Indian | garlic chutney recipe | fresh red garlic chutney | chilli garlic chutney | lahsun ki chutney | garlic chutney is a healthy accompaniment to Indian snacks. Learn how to make lahsun ki chutney. To make garlic chutney, combine the garlic, chilli powder, tamarind pulp, coriander powder, lemon juice and salt along with ¼ cup of water in a mixer, mix well and blend to a smooth paste. Keep refrigerated and use as required. This chutney tastes equally tasty and zings up the flavour of snacks be it a Chana Dal and Cabbage Tikki or Sprouts Dhkola. You can also spread this chutney on a whole wheat roti to make a wrap with veggies or serve this zero oil chutney with Healthy Momos which are not deep-fried but steamed. We have used chilli powder in this chilli garlic chutney. But if you wish you can use soaked and drained Kashmiri red chillies too. The use of coriander powder is very unique in this chutney recipe, but it does lend a flavourful Indian touch to this chutney. Garlic works as a heart-friendly food as it helps to decrease cholesterol levels thereby protecting our heart from any damage. The active ingredient allicin of garlic bags the credit for this. While raw garlic is best suggested, you can reap its health benefits by making this fresh red garlic chutney. Garlic is also known to help regulate blood glucose levels as well as blood pressure. So the good news is that this lahsun ki chutney can be enjoyed by diabetics and hypertensives too! You can serve it with Jowar Bajra Garlic Roti to make a complete nourishing meal. The allicin found in garlic also acts as a strong antioxidant and protects our body from oxidative damage of free radicals. The use of lemon juice in garlic chutney also adds in some amounts of vitamin C, which perform a similar function too. Tips for garlic chutney. 1. While buying garlic, try to pick out sturdy crisp stalks which do not appear wilted, and you should also check for mold and mildew on the garlic. 2. This chutney can stary fresh for a week when refrigerated and upto 2 to 3 months when stored in the deep freezer. Enjoy garlic chutney recipe | fresh red garlic chutney | chilli garlic chutney | lahsun ki chutney | with recipe below. | [To make garlic chutney, combine all the ingredients along with ¼ cup of water in a mixer, mix well and blend to a smooth paste., Keep the garlic chutney refrigerated and use as required.] | [Energy, 15 cal, Protein, 0.7 g, Carbohydrates, 2.7 g, Fiber, 0.6 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 1.1 mg] | fresh-garlic-chutney-22267r |
| rcp32980 | Fresh Garlic Chutney ( Low Calorie Healthy Cooking ) | NA | Veg | [chopped garlic (lehsun), chilli powder, tamarind (imli) pulp, coriander (dhania) powder, lemon juice, salt] | 15 mins | 0 mins | [different kinds of Indian chutney, No Cooking Veg Indian, Low Calorie Chutneys] | 1Makes 0.75 cup (10 tbsp ) | Indian | This chutney is usually made of dry coconut, which is high in saturated (bad) fat. I made this healthier low-fat version by completely avoiding the use of coconut. This chutney is just as tasty and adds zing to traditional foods like stuffed bajra roti, page… garlic is a heart-friendly ingredient as it helps to decrease cholesterol levels, thereby protecting our heart form any damage. | [1. Combine all the ingredients along with ¼ cup of water and blend in a mixer to a smooth paste. Use as required. Store refrigerated.] | [Energy, 13 cal, Protein, 0.7 g, Carbohydrates, 2.3 g, Fiber, 0.5 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.9 mg] | fresh-garlic-chutney--low-calorie-healthy-cooking--32980r |
| rcp33330 | Fresh Garlic Chutney ( Non- Fried Snacks ) | NA | NA | [chopped garlic (lehsun), chilli powder, tamarind (imli) pulp, coriander (dhania) powder, lemon juice, salt] | 5 mins | 0 mins | [different kinds of Indian chutney, Mixer, Quick Chutneys] | Makes 0.5 cup (7 tbsp ) | Indian | Garlic chutneys are always pungent, but this fresh and raw version gets top score on this criterion. Made of chopped garlic, spice powders and tamarind pulp, the Fresh Garlic Chutney involves no cooking, and can be prepared in a jiffy. A dash of lemon juice is required to enhance the flavour and to preserve the chutney, which can be refrigerated and used as required. | [Combine all the ingredients along with ¼ cup of water in a mixer, mix well and blend to a smooth paste., Keep refrigerated and use as required.] | [Energy, 15 cal, Protein, 0.7 g, Carbohydrates, 2.7 g, Fiber, 0.6 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 1.1 mg] | fresh-garlic-chutney--non--fried-snacks--33330r |
| rcp5012 | Fresh Ginger Pickle | NA | NA | [tender ginger (adrak), lemon juice, salt] | 15 mins | 0 mins | [Pickles / Achar, Home Remedies, Iron Rich Indian recipes, Vitamin C Rich Indian recipes, Antioxidant Rich Indian, Potassium Rich, Magnesium Rich] | 1Makes 1 cup (15 tbsp ) | Indian | fresh ginger pickle recipe | quick Indian style ginger pickle | 3 ingredient ginger pickle - winter recipe | homemade adrak ka achar | healthy ginger pickle | with 7 amazing images. To make fresh ginger pickle, combine the fresh ginger, lemon juice and salt in a bowl and mix well. This pickle is ready to serve after 2 to 3 hours. Store refrigerated in an air-tight container or a glass jar for up to 1 year. Winter is the perfect time of year to make this quick Indian style ginger pickle, as the ginger is tender and at its aromatic best. It is also easily available and cheap around this time of the year. This 3 ingredient ginger pickle – winter recipe, is completely oil-free and a good accompaniment to Indian meals. While ginger is commonly added in Indian cooking, consuming ginger in its raw form is the best and the healthiest. The distinctive aroma and flavour of ginger come from its natural oils, the most important of which is gingerol. This exhibits anti-inflammatory and antibacterial properties. In simple terms, this homemade adrak ka achar helps us fight various bacteria and viruses and lend us well-being. The use of lemon juice in healthy ginger pickle, further adds on to its vitamin C count. This key nutrient is necessary for a healthy immune system along with a glowing skin and maintaining healthy gums too. Moreover, this pickle makes use of very little salt, so is all the more nourishing. Tips for quick Indian style ginger pickle. 1. Instead of cutting the ginger into slices, you can chop them finely too. 2. Store this pickle in a glass jar and refrigerate it. It stays fresh for a year too! 3. This pickle can be enjoyed by healthy individuals to diabetic and heart patients to even those aiming weight loss. However, those with high blood pressure need to be cautious about the quantity and frequency of consumption. Enjoy fresh ginger pickle recipe | quick Indian style ginger pickle | 3 ingredient ginger pickle - winter recipe | homemade adrak ka achar | healthy ginger pickle. | [Combine all the ingredients in a bowl and mix well., This pickle is ready to serve after 2 to 3 hours., Store refrigerated in an air-tight container or a glass jar for up to 1 year.] | [Energy, 4 cal, Protein, 0.1 g, Carbohydrates, 0.7 g, Fiber, 0.1 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 181 mg] | fresh-ginger-pickle-5012r |
| rcp41424 | Fresh Green Garlic Pancakes, Winter Fresh Green Garlic Pancakes | Snacks | NA | [rice (chawal), chopped green garlic (hara lehsun), chopped coriander (dhania), chopped green chillies, salt, rice flour (chawal ka atta), oil, green chutney, tomato ketchup] | 15 mins | 1 hrs | [Indian Snacks for Entertaining, Evening Tea Snacks, Indian Birthday Party, High Tea Party, Tava, Innovative Snacks] | 30Makes 30 pancakes | Indian | These are yummy rice pancakes with the vibrant flavour of green garlic! Green garlic has a lovely, balanced flavour which is noticeable but not overpowering like the dried ones. This makes green garlic suitable to be used as a key ingredient in recipes like this. Together with green chillies and coriander, fresh green garlic gives these pancakes a really enjoyable and exciting taste. Make small-sized pancakes, so you can cook two or three pancakes at a time in one tava. You can serve these Fresh Green Garlic Pancakes with peppy green chutney and tomato ketchup. When green garlic is in season, you might also like to try other recipes like Fresh Green Garlic Pickle and Hare Lehsun ki Subzi . | [Combine all ingredients, except the rice flour and oil and blend in a mixer using 2½ cups of water till smooth., Transfer the mixture into a deep bowl, add the rice flour and add approx. 1 cup of water, mix very well using a whisk., Grease a non-stick tava (griddle) with little oil, pour a spoonful of batter to make a 125 mm. (5”) diameter circle pancake. Cook using a little oil till it turns golden brown in colour form both the sides., Repeat step 3 to make 29 more pancakes., Serve immediately with green chutney or tomato ketchup.] | [Energy, 62 cal, Protein, 0.8 g, Carbohydrates, 9 g, Fiber, 0.5 g, Fat, 2.6 g, Cholesterol, 0 mg, Vitamin A, 50.2 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 0.5 mg, Folic Acid, 0.9 mcg, Calcium, 1.9 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0.2 mg, Potassium, 1.6 mg, Zinc, 0.1 mg] | fresh-green-garlic-pancakes-winter-fresh-green-garlic-pancakes-41424r |
| rcp1721 | Fresh Green Pea Soup, Quick Green Peas Soup | NA | NA | [green peas, chopped onions, chopped potatoes, milk, salt] | 10 mins | 9 mins | [Italian Soups, Comfort Foods, Thick / Creamy Indian Soups, Jhat-Pat Soup, Western Party, Non-stick Pan, Birthday Party Easy] | 3Makes 3 servings | Indian | fresh green peas soup recipe | quick green peas soup | Indian style matar soup | with 22 amazing images. fresh green peas soup recipe | quick green peas soup | Indian style matar soup is a refreshing soup with a pleasant eye appeal. Learn how to make quick green peas soup. To make fresh green peas soup, combine the green peas, onion, potatoes and 1 cup of hot water in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Allow the mixture to cool completely and blend in a mixer till smooth. Transfer the mixture into a deep non-stick pan, add the milk, salt, pepper and ½ cup of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot. The quick green peas soup is a vibrantly-coloured soup with a unique flavour and creamy texture, which you will enjoy thoroughly! Interestingly, you will enjoy the preparation of this soup too because it can be made easily, in a jiffy. Onions give a nice, spicy touch to this sumptuous soup, while potatoes and milk give it a lusciously creamy mouth-feel. But above all this, the juiciness and unique taste of green peas is clearly distinct in the Indian style matar soup. So quick and so easy, you can enjoy a bowlful right away... with Ladi Pav Garlic Bread or Garlic Bread to bite along or serve with Pizzas and Pastas for a heatier meal. Further it is exciting to know that the fresh green peas soup lends in good amounts of fibre with fewer calories. All health conscious people can enjoy this soup with almond bread or multigrain bread. Enjoy fresh green peas soup recipe | quick green peas soup | Indian style matar soup | with step by step photos. | [To make fresh green peas soup, combine the green peas, onion, potatoes and 1 cup of hot water in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally., Allow the mixture to cool completely and blend in a mixer till smooth., Transfer the mixture into a deep non-stick pan, add the milk, salt, pepper and ½ cup of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Serve the fresh green peas soup hot.] | [Energy, 84 cal, Protein, 4.5 g, Carbohydrates, 13.1 g, Fiber, 4.4 g, Fat, 1.2 g, Cholesterol, 2.7 mg, Sodium, 9 mg] | fresh-green-pea-soup-quick-green-peas-soup-1721r |
| rcp4215 | Fresh Herbal Tea, Tulsi, Mint and Ginger Drink for The Common Cold | NA | NA | [tulsi leaves (indian basil), mint leaves (pudina), chopped ginger (adrak), honey] | 5 mins | 7 mins | [Indian Beverages, Indian Drinks, Indian Juices, Mixer, Home Remedies, Forever Young Diet, Anti Aging Indian Diet, Zero Oil, Indian Cancer Patients] | 2Makes 2 cups | Indian | homemade herbal tea recipe | fresh herbal tea | ginger tulsi tea for cold | how to make kadha at home | immune boosting tea | with 17 amazing images. Indian herbal tea is a natural drink with umpteen health benefits. Together, it is a compendium of ideal ingredients to rejuvenate a tired body battered by fever, cold and cough.Learn how to make kadha at home. This fresh herbal tea packed and honey combed hot drink is just perfect to perk up your spirits when you are down with fever and cold. Tulsi, the Queen of herbs, is best when chewed. However, you can also consume it by boiling it in water like done in this tea. The phytonutrients eugenol and cineole work their magic by acting as anti-inflammatory agents. Ginger tulsi tea for cold is quite soothing to the throat. While the benefits of tulsi and ginger in relieving congestion and soothing the respiratory system are well known, few know that vitamin C rich mint also helps in relieving cold and cough. To make homemade herbal tea, combine the tulsi leaves mint and ginger in a mixer and blend to a coarse paste using very little water. Transfer the paste into a non-stick saucepan, add 1½ cups of water, mix well and boil for 5 to 7 minutes, while stirring occasionally. Strain the mixture using a strainer, add the honey and mix well. Serve immediately. Moreover, gingerol is the main bioactive compound in ginger used in immune boosting tea which is responsible for much of its medicinal properties. It has powerful anti-inflammatory and antioxidant effects. This healthy Indian hot drink is one of the best home remedies to build your immunity against various diseases. You can sip on this kadha made at home 2 to 3 times a day. We have added honey to it as honey also has anti-microbial benefits which helps to ward off bacteria. If you wish you can adjust the quantity of the honey as per your choice. Tips for homemade herbal tea. 1. Blend the ingredients to a coarse paste only so they can boil well in water and release their beneficial compounds. 2. Serve the kadha hot or warm, but not cold. Enjoy homemade herbal tea recipe | fresh herbal tea | ginger tulsi tea for cold | how to make kadha at home | immune boosting tea | with step by step photos and video below. | [Combine the tulsi leaves mint and ginger in a mixer and blend to a coarse paste using very little water., Transfer the paste into a non-stick saucepan, add 1½ cups of water, mix well and boil for 5 to 7 minutes, while stirring occasionally., Strain the mixture using a strainer, add the honey and mix well., Serve immediately.] | [Energy, 12 cal, Protein, 0.2 g, Carbohydrates, 3.1 g, Fiber, 0.2 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.3 mg] | fresh-herbal-tea-tulsi-mint-and-ginger-drink-for-the-common-cold-4215r |
| rcp420 | Fresh Mango Ice Cream | NA | NA | [peeled and chopped ripe alphonso mangoes, sugar, condensed milk, milk, lemon juice] | 5 mins | 0 mins | [Fruit Based Indian Desserts, Indian Ice Creams, Desserts for Entertaining, Indian Birthday Party, Indian Freezer, Quick Indian Sweets, Sweet Recipes for Kids] | 6Makes 6 servings | Indian | fresh mango ice cream recipe | Indian style mango ice cream | mango ice cream without ice cream maker | mango ice cream with milk | with 25 amazing images. fresh mango ice cream recipe | Indian style mango ice cream | mango ice cream without ice cream maker | mango ice cream with milk is the perfect dessert to pick when mangoes are in season! Learn how to make Indian style mango ice cream. To make fresh mango ice cream, combine the mangoes and the sugar in a mixer and blend till smooth. Combine the mango-pulp and all the remaining ingredients in a deep bowl and mix very well using a whisk. Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set. Pour the mixture into a mixer and blend till smooth. Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set. Scoop and serve immediately. The inimitable flavour of ripe Alphonso mangoes is ably complemented by condensed milk, to make a creamy mango ice cream without ice cream maker. Since we have used condensed milk, the procedure is also quite simple and fast, not requiring any cooking at all. The Indian style mango ice cream will sweep anybody off their feet with its rich aroma and taste. Indeed, it is mango-lovers’ heaven! This melt-in-mouth sweet indulgence is perfect to enjoy with family and friends, on a special occasion or without any occasion. If you like mango ice cream with milk, while mangoes are in season you can also enjoy other mango recipes like Mango Souffle, Mango Pancakes, Mango Kulfi, Mango Shrikhand, Mango Truffle Cake, Quick Mango Sandesh and Mango Ginger Sorbet. Tips for fresh mango ice cream. 1. Use of full fat milk is important in this recipe. Also called full cream milk or buffalo’s milk, it has the perfect fat content to add volume to this ice cream. 2. We recommend the use of only alphonso mangoes to get the rich taste. 3. Do not set it for more than 6 hours at the first stage. It will be semi-set at that stage and perfect for blending. 4. Keep the freezer clutter free. If the freezer is full, there are chances of ice cream not setting well or forming icicles. 5. If you wish, you can store the mango pulp in the freezer when mangoes are in season. Then remove and keep aside for an hour and make fresh mango ice cream any time through the year. Enjoy fresh mango ice cream recipe | Indian style mango ice cream | mango ice cream without ice cream maker | mango ice cream with milk | with step by step photos. | [To make fresh mango ice cream, combine the mangoes and the sugar in a mixer and blend till smooth., Combine the mango-pulp and all the remaining ingredients in a deep bowl and mix very well using a whisk., Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set., Pour the mixture into a mixer and blend till smooth., Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set., Scoop and serve the fresh mango ice cream immediately.] | [Energy, 252 cal, Protein, 5.2 g, Carbohydrates, 39.3 g, Fiber, 0.3 g, Fat, 6.8 g, Cholesterol, 10.7 mg, Sodium, 55.7 mg] | fresh-mango-ice-cream-420r |
| rcp41750 | Fresh Mint and Lemon Tea | NA | NA | [chopped mint leaves (phudina), lemon juice] | 15 mins | 0 mins | [Indian Drinks / Sharbats, Tea, Chai, Monsoon] | 4Makes 4 glasses | Indian | mint and lemon tea recipe | mint lemon tea for weight loss | detox lemon mint drink | benefits of mint lemon tea | with 7 amazing images mint and lemon tea is something refreshing to sip on, to refresh and rejuvenate your senses! Learn benefits of mint lemon tea. To make mint and lemon tea, combine the mint leaves, lemon juice and 2 cups of hot water in a deep bowl and mix well. Cover with a lid and keep aside for 10 minutes. Serve mint lemon tea warm or cool and serve. Lemon juice adds more josh to the mint and lemon tea making it super tasty even without sugar or other sweeteners. So it is perfect for weight loss, diabetes and heart disease. Women with PCOS can also include a hot cup of this mint lemon tea for weight loss as a herbal drink for PCOS breakfast. The benefits of mint lemon tea are lemon juice and mint both are rich in vitamin C which helps in building immunity and fighting diseases. Hot water helps break down fat cells and helps in weight loss. Tea is said to cause acidity and worsen acid reflux, so people with acidity are often confused about what beverage to opt for, during morning and evening tea times. Mint and lemon tea is a herby and healthy drink made with fresh mint leaves, which is alkaline and helps to relieve you from the burning sensation in the throat. The salicylic acid present in the mint shows potent anti-bacterial effects. Thus this detox lemon mint drink is an absolute health booster. Sip on this drink first thing in the morning to boost metabolism and reap its health benefits. Pregnant women or cancer patients with chemotherapy who often have nausea can also turn to this mint and lemon tea. Tips for mint and lemon tea. 1. Do not throw away the mint leaves. Instead chew on them. They are good breath fresheners too. 2. A warm glass is preferred over room temperature tea. Enjoy mint and lemon tea recipe | mint lemon tea for weight loss | detox lemon mint drink | benefits of mint lemon tea | with recipe below. | [To make fresh mint and lemon tea, combine the mint leaves, lemon juice and 2 cups of hot water in a deep bowl and mix well. Cover with a lid and keep aside for 10 minutes., Serve the fresh mint and lemon tea warm or cool.] | [Energy, 2 cal, Protein, 0.1 g, Carbohydrates, 0.4 g, Fiber, 0.2 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.1 mg] | fresh-mint-and-lemon-tea-41750r |
| rcp3248 | Fresh Pasta Dough, Homemade Pasta Dough | NA | Veg | [plain flour (maida), olive oil, salt] | 2 mins 10 mins. | 0 mins | [Italian Basic, No Cooking Veg Indian] | 1Makes 1.25 cups | Indian | This is a basic recipe to make lasagne and cannelloni sheets, tortellini , ravioli , fettuccine or tagliatelle. You can make a plain pasta dough or flavour it with herbs or vegetable purée to get a herb pasta or spinach pasta. The prepared pasta dough must be kneaded very well to make the rolling of pasta simpler. The firmer the dough is, the better the pasta will be. The pasta dough can be used and cooked as soon as it is made or wrapped in plastic film and refrigerated for upto 2 days. | [Combine all the ingredients in a deep bowl, mix well and knead into a semi-soft dough using enough water., Cover the dough with a wet muslin cloth and keep aside for 15 minutes., Use as required.] | [Energy, 738 cal, Protein, 9.7 g, Carbohydrates, 65 g, Fiber, 0.3 g, Fat, 48.8 g, Cholesterol, 0 mg, Vitamin A, 454 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 2.1 mg, Vitamin C, 0 mg, Folic Acid, 0 mcg, Calcium, 20.2 mg, Iron, 2.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 8.2 mg, Potassium, 114.4 mg, Zinc, 0.5 mg] | fresh-pasta-dough-homemade-pasta-dough-3248r |
| rcp40923 | Fresh Peach Fizzy Drink | NA | NA | [peach slices, sugar, sprite] | 10 mins | 15 mins | [Cocktails, Indian Birthday Party, Barbeque Party Indian Recipes, Cocktail Party, Mixer] | 4Makes 4 glasses | Indian | A unique procedure gives this Fresh Peach Fizzy Drink the perfect mix of colour, mouth-feel and flavour. The fresh peach is first cooked with sugar, blended and then aerated with chilled Sprite, giving it a really tingling flavour and rich mouth-feel. The pleasant colour of the drink is sure to catch your eyes, just as the characteristic sweet scent of peach will captivate you. This sparkling drink with small bites like Masala French Fries , Potato Pops , Spinach and Corn Crackers , Sesame Fingers or Cheesy Onion Fingers make for a relaxed evening or a small get-together with friends. | [Combine the peach slices, sugar and 1 cup of water in a deep non-stick pan, mix well and cook on a medium flame for 15 minutes, while stirring occasionally., Allow the mixture to cool completely, once cooled blend in a mixer till smooth., Transfer the mixutre into a deep bowl, add the sprite and mix well., Pour equal quantities into 4 individual glasses and serve immediately.] | [Energy, 172 cal, Protein, 2.5 g, Carbohydrates, 36.7 g, Fiber, 3.5 g, Fat, 1.6 g, Cholesterol, 0 mg, Sodium, 4.6 mg] | fresh-peach-fizzy-drink-40923r |
| rcp660 | Fresh Peach Stew, Microwave Peach Stew | NA | Vegan | [peach slices, sugar, cinnamon (dalchini), clove (laung / lavang), lemon juice] | 10 mins | 8 mins | [American Ice - Creams & Deserts, Basic Indian Dessert Recipes, Microwave, Desserts for Entertaining, Western Party, Microwave, Vegan] | 4Makes 4 servings | Indian | The pleasant aroma and flavour of peach gets all the more exciting when laced with spices like cinnamon and clove. It is this effective combination of ingredients that gives the Fresh Peach Stew a totally irresistible aroma and lingering flavour! The Fresh Peach Stew is very easy to make, and quite fast too when you use the microwave oven. Make sure you cool the stew well after it is ready, and refrigerate for at least an hour. You can enjoy the Fresh Peach Stew as such, or serve it over ice-cream, yoghurt, pancake or cereals. | [Combine the peaches, sugar, cinnamon, cloves, lemon juice, and 5 tbsp of water in a microwave safe bowl, mix well and microwave on high for 8 minutes, while stirring once in between., Cool, refrigerate for atleast 1 hour and serve chilled.] | [Energy, 79 cal, Protein, 0.8 g, Carbohydrates, 18.5 g, Fiber, 0.8 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 1.3 mg] | fresh-peach-stew-microwave-peach-stew-660r |
| rcp2384 | Fresh Strawberry Drink | NA | NA | [strawberries, sugar, grated lemon rind, lemon juice, cornflour water, sliced strawberries] | 5 mins | 8 mins | [Jain Soups, Thick / Creamy Indian Soups, Jhat-Pat Soup] | 5Makes 5 glasses | Jain | Here is the tastiest drink in the world, something strawberry lovers will be ready to die! why die for it, when you can make it quickly in your kitchen. Here is how to whip up a fresh strawberry drink laced with citrus accents, which makes you drool unabashedly! serve it at your next party and watch your guests lose themselves in a soulful experience. | [Slice a few strawberries for decorating the soup. Sprinkle a little sugar over them., Boil the remaining strawberries in 2 cups of water for 5 minutes., Sieve the mixture and boil., Add the lemon rind, lemon juice, sugar and cornflour- water mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Cool and refrigerator till chilled., Serve chilled with sliced strawberries.] | [Energy, 51 cal, Protein, 0.5 g, Carbohydrates, 11.9 g, Fiber, 1 g, Fat, 0.2 g, Cholesterol, 0 mg, Vitamin A, 5.5 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.4 mg, Vitamin C, 16.8 mg, Folic Acid, 7 mcg, Calcium, 15.3 mg, Iron, 0.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0.2 mg, Potassium, 17 mg, Zinc, 0.1 mg] | fresh-strawberry-drink-2384r |
| rcp38649 | Fresh Strawberry Ice -cream ( Gluten Free Recipe) | NA | NA | [strawberries, powdered sugar, fresh cream, milk, lemon juice] | 10 mins | 0 mins | [Comfort Foods, Indian Ice Creams, Refrigerator, Sweet Recipes for Kids, Gluten Free Indian Desserts, Comfort Food Cakes, Ice Creams, Foods to cook in December] | 6Makes 6 scoops | Indian | Instant ice cream powders and store-bought commercial ice cream usually contain wheat gluten, so the best option is to make ice cream at home from fresh ingredients, this wonderfully creamy strawberry treat will be a hit with kids and adults alike! | [Combine ¾ cup of strawberries and the sugar in a bowl and mix well., Add the fresh cream, milk and the lemon juice and mix well., Pour the mixture into an aluminum tray, cover with an aluminum foil and put in the freezer for at least 8 to 10 hours., Remove the mixture from the freezer and immediately blend in a mixer till the ice crystals are broken down and the mixture is thick and slushy and not watery., Transfer the mixture into a bowl,add the remaining ¼ cup of strawberries and mix lightly., Pour the mixture again into an aluminum tray or any other container. Cover again and freeze for atleast 5 to 6 hours or till the ice cream sets., Scoop and serve immediately.] | [Energy, 201 cal, Protein, 2.2 g, Carbohydrates, 24 g, Fiber, 0.8 g, Fat, 10 g, Cholesterol, 5.3 mg, Sodium, 15.3 mg] | fresh-strawberry-ice--cream---gluten-free-recipe-38649r |
| rcp37917 | Fresh Strawberry Ice Cream | NA | NA | [mashed strawberries, powdered sugar, fresh cream, milk, lemon juice] | 10 mins | 0 mins | [Fruit Based Indian Desserts, Indian Ice Creams, Desserts for Entertaining, Mixer, Sweet Recipes for Kids] | 6Makes 6 scoops | Indian | Authentic and perfect, this Fresh Strawberry Ice-Cream is sure to steal your heart with its fruity flavour and enticing mouth-feel. Feel the Ice-creams melt in your mouth, allowing the flavour of fresh strawberries to linger on your taste buds for a few seconds longer, transporting you to a heavenly, stress-free zone. The best part about this ice-cream is that it is made from scratch, with absolutely fresh ingredients, ranging from cream and milk to mashed strawberries. This particular fruit has such an overwhelmingly happy flavour that you do not need to support it with anything artificial! Another great thing is that strawberries are an all-time favourite with kids, so it will be a wonderful surprise for them too. Excitement doubles when served with hot Waffles . | [Combine ¾ cup of strawberries and the sugar in a bowl and mix well., Add the cream and milk and mix well., Add the lemon juice and mix well., Pour the mixture into an aluminum tray, cover with an aluminum foil and put in the freezer for atleast 8 to 10 hours., Remove it from the freezer and immediately blend in a mixer till the ice crystals are broken down. The mixture after blending should be thick and slushy and not watery., Transfer the mixture to a bowl and add the remaining ¼ cup of strawberries and mix lightly., Pour the mixture again into an aluminum tray or any other container and cover and freeze again for atleast 5 to 6 hours or till the ice cream sets., Scoop and serve immediately.] | [Energy, 204 cal, Protein, 2.3 g, Carbohydrates, 24.5 g, Fiber, 0.9 g, Fat, 10.1 g, Cholesterol, 5.3 mg, Sodium, 15.4 mg] | fresh-strawberry-ice-cream-37917r |
| rcp419 | Fresh Strawberry Ice-Cream | NA | NA | [strawberries, fresh cream, milk, sugar, sliced strawberries] | 60 min. | Nil. | [Indian Ice Creams, Indian Freezer, Quick Indian Sweets] | 6Serves 6. | Indian | Pure natural ice-cream, without any colours and flavours. Can be made in a jiffy. | [Set the control of the freezer compartment of the refrigerator at the highest point one hour in advance., Mash the strawberries very well. Add the sugar and mix well., Beat the cream lightly. Add the beaten cream and the milk to the mixture., Pour the mixture into ice trays. The layer of an ice-cream mixture should not be more than 12 mm. thick., Put the trays in the freezer compartment so that each tray touches the chilling plate directly. Under no circumstances should a tray be put over ice cubes or another tray., The ice-cream will be almost fully set in 45 minutes to 1 hour (depending on the refrigerator)., At this stage, remove the frozen mixture into a bowl., Mix well, decorate with sliced strawberries and serve immediately.] | [Energy, 210 cal, Protein, 2.3 g, Carbohydrates, 20.5 g, Fiber, 0.6 g, Fat, 12.6 g, Cholesterol, 5.3 mg, Sodium, 18.1 mg] | fresh-strawberry-ice-cream-419r |
| rcp820 | Fresh Strawberry Jam | NA | NA | [strawberries, slightly mashed, sugar, lemon juice] | 5 min. | 15 min. | [Jams, Foods to cook in December] | 12Makes 12 teaspoons. | NA | The season for this jam coincides, as the name suggests, with the strawberry season. | [Mix all the strawberries and sugar and cook until thick., Cool slightly and add the lemon juice., Fill in a clean bottle.] | [Energy, 22 cal, Protein, 0.1 g, Carbohydrates, 5.3 g, Fiber, 0.3 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.1 mg] | fresh-strawberry-jam-820r |
| rcp1449 | Fresh Sweet Lemon Soda | NA | NA | [lemon juice, lemonade, powdered sugar, chopped mint leaves (phudina), cumin seeds (jeera) powder, black salt (sanchal), lemon slices] | 5 mins | 0 mins | [Indian Drinks / Sharbats, Indian Mocktails, Indian Party, Kitty Party Drinks, Mocktails] | 2Makes 2 glasses | Indian | sweet lime soda recipe | fresh lime soda | sweet lemon soda | Indian style lime soda | sweet lime soda is a refreshing drink which features on most Indian restaurant menus. Learn how to make Indian style lime soda. Nothing can beat the zingy, energizing effect of a fizzy glass of fresh lime soda. Perked up with cumin powder and a few sprigs of mint, this peppy glassful is ideal to have on a hot summer’s day. Finely chopped mint leaves lends a very good mouthfeel. To make sweet lime soda, combine all the ingredients ( lemonade, lemon juice, powdered sugar, mint leaves, cumin seeds and black salt) in a deep bowl and mix gently. Pour equal quantities of the drink into 2 individual glasses. Serve Indian style lime soda immediately garnished with lemon slices. Sweet lemon soda is also an appetizing drink served at the beginning of a meal. Some enjoy it post meal as a digestive aid too. Most of the ingredients in this recipe are the ones which are in stock in most households. For all your enthusiastic guests make it in front of them, serve them with lots of finely chopped mint leaves and wait for the applause! Tips for sweet lime soda. 1. Make sure the lemonade is nice and chill because you cannot refrigerate this drink after preparation. 2. Also, mix the ingredients slowly and gently as that will help retain the fizz. 3. Most restaurants serve it with a stirrer to keep mixing the lemon slice and mint. You can serve it too for a true appealing feel. You can also try other soda recipes like Chocolate Soda and Lemon Peppermint and Soda Drink. Enjoy sweet lime soda recipe | fresh lime soda | sweet lemon soda | Indian style lime soda | with recipe below. | [Combine all the ingredients in a deep bowl and mix gently., Pour equal quantities of the drink into 2 individual glasses., Serve immediately garnished with lemon slices.] | [Energy, 164 cal, Protein, 2.5 g, Carbohydrates, 33.2 g, Fiber, 4.2 g, Fat, 2.2 g, Cholesterol, 0 mg, Sodium, 4.9 mg] | fresh-sweet-lemon-soda-1449r |
| rcp38652 | Fresh Tomato Pulp, Homemade Tomato Pulp | NA | NA | [tomatoes, water] | 1 mins | 7 mins | [Boiled Indian recipes, Mixer, Deep Pan, Low Calorie Weight Loss Basic] | 2Makes 1.5 cups | Indian | tomato pulp recipe | fresh tomato pulp | tomato pulp at home | with amazing 15 images. Tomato pulp is an all rounder and also an important ingredients in many cuisines where it is used as a base to many dishes and is also a thickening agent. fresh tomato pulp is supremely versatile as it is used to make various dishes from soups, dips, Indian sabzis and gravies. fresh tomato pulp imparts tanginess, volume and luscious mouth feel to any dish that it is used in. Though, tomato pulp is readily available in market making it at home is any time more healthy hygienic and efficient in all the terms. Method of making tomato pulp is extremely quick and easy. To proceed making tomato pulp, all you need to do is get rid of the eye of the tomatoes and make criss cross cut at the base of tomatoes which will make the peeling of skin easy after tomatoes are blanched. Further, blanch tomatoes until you see the skin coming off and the texture of tomatoes changing. Remove tomatoes and put them in cold water. Once the tomatoes are cool, peel and discard the skin of the tomatoes. Chop them roughly and blend in a mixer into a smooth pulp. Easy and quick tomato pulp at home is ready to use. I prepare a batch of tomato pulp and deep freeze and use it for months!! I use tomato pulp for making Indian sabzis, Indian curries, pastas and pizza sauces. Preparing it in a batch and storing it makes cooking and preparing other dishes convenient and easy. Enjoy tomato pulp recipe | fresh tomato pulp | tomato pulp at home | with detailed step by step photos and video below. | [To make tomato pulp, boil a vesselful of water in a deep pan., Scoop out and discard the eyes of the tomatoes using the tip of a sharp knife., Make a criss-cross cut at the base of each tomato., Put them in boiling water for 3 to 4 minutes., Remove and immerse them in cold water for some time., When the tomatoes are cool, peel and discard the skin and seeds., Chop roughly and blend in a mixer to a smooth pulp., Use the as required., If frozen, fresh tomato pulp can last for months.] | [Energy, 85 cal, Protein, 3.8 g, Carbohydrates, 15.4 g, Fiber, 7.3 g, Fat, 0.9 g, Cholesterol, 0 mg, Sodium, 55 mg] | fresh-tomato-pulp-homemade-tomato-pulp-38652r |
| rcp22392 | Fresh Tomato Purée | NA | Veg | [tomatoes, water] | 2 mins | 10 mins | [Healthy Indian Recipes, Cooking Basics, Boiled Indian recipes, Mixer, Non Stick Kadai Veg, Quick Sabzis] | 1Makes 0.75 servings (10 tbsp ) | Indian | The recipes in this book are all based on the following home-made purée recipe, and using commercially available purée may require you to tweak the recipes a little according to the purée concentration. To store it, just pour it into ice-cube trays, freeze, pop out, and store in the freezer in an air-tight plastic freezer box or ziploc bag. This will stay nice and fresh for up to two months, waiting to be added to your yummy gravies! | [Scoop out and discard the eyes of the tomatoes using the tip of the sharp, Boil a vesselful of water, add the tomatoes and cook for 3 to 4 minutes., Remove and immerse them in cold water for some time., When the tomatoes are cool, peel and discard the skin., Chop roughly and blend in a mixer to a smooth purée. Use as required.] | [Energy, 3 cal, Protein, 0.1 g, Carbohydrates, 0.6 g, Fiber, 0.3 g, Fat, 0 g, Cholesterol, 0 mg, Vitamin A, 56.2 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 4.3 mg, Folic Acid, 4.8 mcg, Calcium, 7.7 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 2.1 mg, Potassium, 23.4 mg, Zinc, 0 mg] | fresh-tomato-purée-22392r |
| rcp3394 | Fresh Turmeric and Ginger Pickle | NA | NA | [sliced tender ginger (adrak), sliced fresh turmeric (amba halad), lemon juice, salt] | 10 mins | 0 mins | [Punjabi Raita | Punjabi Chutney | Achar, Pickles / Achar, Indian Party, Quick Pickles / Aachar, Diabetic recipes, Home Remedies, Forever Young Diet, Anti Aging Indian Diet] | Makes 0.5 cup | Punjabi | fresh turmeric and ginger pickle recipe | kachi haldi ka achar | haldi adrak ka achar | Indian style ginger turmeric pickle | with 11 amazing images. fresh turmeric and ginger pickle is an Indian winter special pickle which carries umpteen health benefits. Learn how to make kachi haldi ka achar. The soothing taste of fresh turmeric and the spiky flavour of tender ginger make for a fabulous pickle! While fresh and tender, you will find the texture and taste of ginger in Indian style ginger turmeric are very enjoyable. Although mild, you can still feel your taste buds tingle when you bite into a piece. To make fresh turmeric and ginger pickle, combine all the ingredients in a deep bowl and mix well. Transfer it to an air-tight glass jar, close the lid and set it aside in a cool, dry place for 4 to 5 hours for the flavours to blend well. Serve or store refrigerated in the same glass jar. It stays fresh up to 6 months when refrigerated. Turmeric too has a unique flavour, which has to be experienced to be understood. Together with a dash of lemon juice, the duo in haldi adrak ka achar pickle are sure to pleasantly surprise you. This kachi haldi ka achar can be made only when the ingredients are in season which is winter season. During this time when they make their appearance in the market, almost every household whips up a batch of this pickle as it is not only tasty but also good for health. Make a batch at the beginning of winter season (during the end of October) and towards the end of January make 1 to 2 more batches for the coming months. Ginger has compound Gingerol and fresh turmeric has curcuminoids, both which have anti-inflammatory and anti-bacterial benefits. The lemon juice added not only acts as a preservative for the Indian style ginger turmeric pickle, but also adds vitamin C , which too acts as an antioxidants and helps builds your immunity to fight various infections. Read more about the health benefits of fresh turmeric, amba haldi. This recipe can be enjoyed by healthy people to heart patients, cancer patients to even diabetics. Have a small quantity of kachi haldi ka achar daily during meal time. Tips for fresh turmeric and ginger pickle. 1. While this recipe mentions to use sliced ginger and turmeric, you can also finely chop it. 2. For this pickle, use the special white variety of tender ginger, available with this fresh turmeric in the winter season. It has a slightly mild taste and hence is a good addition to the pickle. Enjoy fresh turmeric and ginger pickle recipe | kachi haldi ka achar | haldi adrak ka achar | Indian style ginger turmeric pickle | with photos and recipe below. | [To make the fresh turmeric and ginger pickle, combine all the ingredients in a deep bowl and mix well., Transfer it to an air-tight glass jar, close the lid and set it aside in a cool, dry place for 4 to 5 hours for the flavours to blend well., Serve or store the fresh turmeric and ginger pickle refrigerated in the same glass jar. It stays fresh upto 6 to 8 months when refrigerated.] | [Energy, 34 cal, Protein, 0.6 g, Carbohydrates, 6.7 g, Fiber, 1 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 2714.3 mg] | fresh-turmeric-and-ginger-pickle-3394r |
| rcp3872 | Fried Arbi, Sukhi Arbi Fry | Lunch | NA | [boiled and peeled colocasia (arbi) roundels, oil, carom seeds (ajwain), mustard seeds ( rai / sarson), turmeric powder (haldi), chilli powder, coriander (dhania) powder, lemon juice, salt, oil] | 10 mins | 15 mins | [Rajasthani Sabzi, Evening Tea Snacks, Indian Tiffin Box, Lunch box, Dabba, Sukhi Sabzis, Traditional Indian Sabzis, Indian Party, Indian Party Starters] | 4Makes 4 servings | Rajasthani | fried arbi recipe | chatpata arbi sabzi | sukhi Rajasthani arbi fry | colocasia fry | taro fry | with 25 amazing images. fried arbi recipe is a chatpata colocasia snack which is deep fried. Learn how to make chatpata arbi sabzi. Colocasia, a vegetable that many are wary of because they are not sure how to get rid of its gooeyness, transforms into a spicy crispy fried arbi delicacy here! Prepared in true Rajasthani style, fried arbi can be served as a starter or as a subzi with the main course. Either way, its chatpata flavour and crispy texture will steal your heart. To make fried arbi, deep fry arbi till they turn golden brown. Heat the oil in a broad non-stick pan, add the carom seeds and mustard seeds. When the seeds crackle, add the fried arbi pieces, turmeric powder, chilli powder, coriander powder, lemon juice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve fried arbi. While some might prefer to directly sauté the cooked arbi, it turns out best when deep-fried first in sukhi Rajasthani arbi fry, so go for this fool-proof method. Enjoy fried arbi recipe | chatpata arbi sabzi | sukhi Rajasthani arbi fry | colocasia fry | with step by step photos. | [To make fried arbi, heat the oil for deep-frying in a deep non-stick kadhai and deep-fry the arbi slices, a few at a time on a medium flame, till they turn golden brown in colour from all the sides., Drain on an absorbent paper and keep aside., Heat the oil in a broad non-stick pan, add the carom seeds and mustard seeds., When the seeds crackle, add the fried arbi pieces, turmeric powder, chilli powder, coriander powder, lemon juice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve the fried arbi immediately., Grease your hands generously with oil before you start to peel or cut the colocasia, or you will end up with sticky, dirty fingers!] | [Energy, 246 cal, Protein, 3.4 g, Carbohydrates, 24 g, Fiber, 1.2 g, Fat, 15.1 g, Cholesterol, 0 mg, Sodium, 10.2 mg] | fried-arbi-sukhi-arbi-fry-3872r |
| rcp4173 | Fried Bananas | NA | NA | [banana strips, plain flour (maida), rice flour (chawal ka atta), cornflour, baking powder, salt, oil, brown sugar] | 10 mins | 20 mins | [Chinese Desserts, Fruit Based Indian Desserts, Deep Fry, Deep Fry Desserts, Chinese Party, Desserts for Entertaining] | 4Makes 4 servings (4serving ) | Indian | You would have enjoyed classic creations like the All-American Banana Split ice-cream and desi combos like hot Gulab Jamun or Instant Jalebis with Ice-creams . Here is a unique dish that combines the best of both worlds. Batter-coated bananas are deep-fried till crisp, topped with ice-cream and served with a sprinkling of brown sugar. The Fried Bananas are really lip-smacking with the mild sweetness of bananas, the rich texture of ice-cream and the crunch of brown sugar. This is truly a unique dessert that will floor your guests. | [Heat the oil in a deep non-stick pan, dip the banana strips into the batter and deep-fry in hot oil, a few at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside., Arrange the fried bananas on a big serving plate, top it with 4 scoops of vanilla ice-cream and finally sprinkle a little brown sugar evenly over it., Serve immediately.] | [Energy, 366 cal, Protein, 2.5 g, Carbohydrates, 31.4 g, Fiber, 1.6 g, Fat, 25.5 g, Cholesterol, 0 mg, Sodium, 20.8 mg] | fried-bananas-4173r |
| rcp980 | Fried Capsicum in Schezuan Sauce | NA | NA | [capsicum strips, oil, oil, chopped garlic (lehsun), chopped ginger (adrak), chopped green chillies, chopped spring onions whites, chopped spring onion greens, schezuan sauce, salt, plain flour (maida), cornflour, salt, water, chopped spring onion greens] | 15 mins | 15 mins | [Chinese Starters, Deep-fried Indian Starters, Deep Fry, Chinese Party] | 2Makes 2 servings | Indian | Crunchy and tasty to the core, Fried Capsicum in Schezuan Sauce is a brilliant creation, which you can serve as a starter or an accompaniment to the Main Course . It features batter-coated and deep-fried strips of capsicum, tossed with scrumptious ingredients like spring onions, ginger and green chillies, not to forget the Schezuan sauce, which gives it the characteristic Oriental touch. Enjoy this exciting dish fresh and hot to relish its amazing texture. | [Heat the oil in a deep non-stick kadhai, dip a few capsicum strips at a time in the prepared batter and deep-fry on a medium flame till they turn golden brown in colour from all the sides., Drain on an absorbent paper. Keep aside., Heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds., Add the spring onion whites, greens and schezuan sauce and sauté on a medium flame for 1 minute., Add the fried capsicum and a little salt, toss gently and cook on a medium flame for 1 minute., Serve immediately garnished with spring onion greens.] | [Energy, 362 cal, Protein, 7.9 g, Carbohydrates, 57 g, Fiber, 5.6 g, Fat, 12.1 g, Cholesterol, 0 mg, Vitamin A, 296.9 mcg, Vitamin B1, 0.9 mg, Vitamin B2, 0.4 mg, Vitamin B3, 5.1 mg, Vitamin C, 56.1 mg, Folic Acid, 106.9 mcg, Calcium, 82.4 mg, Iron, 4.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 5.4 mg, Potassium, 208.2 mg, Zinc, 1.1 mg] | fried-capsicum-in-schezuan-sauce-980r |
| rcp42424 | Fried Chana Dal, Savoury Jar Snack | Snacks | Veg | [chana dal (split bengal gram), oil, chilli powder, kashmiri red chilli powder, black salt (sanchal), salt] | 2 mins | 25 mins | [Gujarati Farsans, Evening Tea Snacks, Cocktail Party, Non Stick Kadai Veg, Picnic Dry Snacks, Indian Travel Food Dry Snacks] | 2Makes 1.5 cups (21 tbsp ) | Gujarati | fried chana dal recipe | chana dal namkeen | savoury jar snack | market style fried chana dal is a common, time-tested namkeen that nobody tires of! Learn how to make market style fried chana dal | with 31 amazing images. To make fried chana dal, soak the chan dal in enough water for 3 hours. Drain well and place them on a big muslin cloth and pat it with another muslin cloth over it allow them to dry for atleast 15 minutes or till there is no water and they are dry. Heat the oil in a deep non-stick pan, dip the strainer in it and put half the chana dal in it and deep-fry on a medium flame till it turns crisp. Remove excess oil by patting with tissue paper. Sprinkle the spice mixture made of chilli powder, Kashmiri chilli power, black salt and salt and toss well. Cool completely and serve. The crispiness of the chana dal namkeen together with the chatpata seasoning makes it a great success with young and old. Mumbai style Bhel Puri and Sev Puri are incomplete without this market style fried chana dal. Fried chana dal is a part of many other delicious chaat recipes like Delhi Style Aloo Chaat. It is a priceless, intensely satisfying experience to pop some of this into your mouth before you sip your hot tea or coffee. Don’t miss it! Also enjoy making a chaat with this savoury jar snack by way of Chana Dal Chaat. Combined with onions and tomatoes and pepped up with with some fresh coriander and lemon juice, it tastes awesome! Tips for fried chana dal. 1. Soaking chana dal in hot water is necessary. This is necessary so chana dal swells and also while deep frying it doesn’t remain raw. 2. Spread the soaked dal on a muslin cloth or any other kitchen towel. Prefer to use a double layered muslin cloth, so it absorbs the moisture from chana dal well. 3. Follow the method of deep frying chana dal using a strainer to avoid spluttering of chana dal. 4. Deep fry it on a medium flame only so it turns uniformly crisp. 5. Do not miss out on adding Kashmiri chilli powder if you want market style fried chana dal. 6. Add the spice mixture till the chana dal is hot. It mixes well at this stage and coats the chana dal. 7. Toss the chana dal and spice mixture with your hands. This helps un uniform coating of the spice mixture. You can also try other jar snacks like Verki Puri or Nimki. fried chana dal recipe | chana dal namkeen | savoury jar snack | market style fried chana dal | with step by step photos. | [Soak the chana dal in enough hot water in a deep bowl for 3 hours., Drain well using a strainer., Place them on a big muslin cloth and pat it with another muslin cloth over it allow them to dry for atleast 15 minutes or till there is no water and they are dry., Heat the oil in a deep non-stick pan, dip the strainer in it and put half the chana dal in it and deep-fry on a medium flame till it turns crisp. This would take approx. 7 to 8 minutes., Drain on an absorbent paper., Dap another tissue on it to remove the excess oil., Sprinkle half of the prepared spice mixture evenly over it and toss well., Repeat steps 4 to 6 to deep-fry the chana dal in 1 more batch., Cool completely and store in an air-tight container. Use as required.] | [Energy, 55 cal, Protein, 2 g, Carbohydrates, 5.7 g, Fiber, 1.5 g, Fat, 2.7 g, Cholesterol, 0 mg, Sodium, 80.8 mg] | fried-chana-dal-savoury-jar-snack-42424r |
| rcp32668 | Fried Coconut Chutney, South Indian Recipe | NA | Veg | [grated coconut, chana dal (split bengal gram), urad dal (split black lentils), whole dry kashmiri red chillies, tamarind (imli), coconut oil, salt] | 10 mins | 15 mins | [South Indian Chutney, different kinds of Indian chutney, Indian Party, Kebab Party, Barbeque Party Indian Recipes, Mixer, Non Stick Kadai Veg] | 1Makes 0.75 cup. (10 tbsp ) | South Indian | fried coconut chutney | roasted coconut chutney | nariyal chutney | with 15 amazing images. The mellow flavour of fresh coconut transforms into a more exciting one when it is roasted to a golden brown. This particular Fried Coconut Chutney (Roasted Coconut Chutney) capitalizes on the rich taste of roasted coconut, which is teamed up with other taste and texture enhancers like roasted dal, tamarind and red chillies. It is quite an easy chutney, but has a totally different flavour from the soft fresh coconut chutney. Fried Coconut Chutney (Roasted Coconut Chutney) goes well with any South Indian tiffin, such as idlis or dosa. It is not unusual to see people enjoying Roasted Coconut Chutney with puri, chapati, Lemon Rice or just plain steamed rice topped with ghee. Since the coconut is roasted, this chutney stays good for quite a few hours, and can be safely packed in the dabba for lunch. Enjoy fried coconut chutney | roasted coconut chutney | nariyal chutney | with step by step photos given below. | [To make fried coconut chutney, combine the chana dal, urad dal, red chillies and tamarind in a broad non-stick pan and dry roast on a medium flame for 4 minutes or till they turn light pink in colour or till the flavour releases, while stirring continuously. Remove and kee, Heat the oil in the same broad non-stick pan, add the coconut and sauté on a medium flame for 7 minutes or till it turns golden brown in colour, while stirring continuously. Keep aside., When cooled, combine all the ingredients together with salt and ¾ cup water, blend in a mixer till coarse., Store the fried coconut chutney in an air-tight container and use as required.] | [Energy, 81 cal, Protein, 1.8 g, Carbohydrates, 5.1 g, Fiber, 2.3 g, Fat, 5.9 g, Cholesterol, 0 mg, Sodium, 4 mg] | fried-coconut-chutney-south-indian-recipe-32668r |
| rcp295 | Fried Coconut Rolls | NA | NA | [grated coconut, sugar, vanilla essence, cornflour, plain flour (maida), milk, melted butter, salt, melted butter, plain flour (maida), oil, vanilla ice-cream] | 10 mins | 20 mins | [Indian Sweet Pancakes / Crepes, Deep Fry, Deep Fry Desserts, Chinese Party, Desserts for Entertaining, Island Party, Non-stick Pan] | 7Makes 7 rolls | Indian | Regular pancakes turn into an extraordinary treat when deep-fried with a stuffing of sweet, vanilla-flavoured coconut. Make sure you cook the pancakes with butter initially, because that contributes to the rich flavour of the rolls. Also take care when applying the maida paste and rolling up the pancakes so that the coconut mixture does not spill out when frying. The rolls have an amazing melt-in-the-mouth texture, thanks to the crisp pancake cover and the succulent coconut mixture. Serve the Fried Coconut Rolls topped with Ice-creams , for an experience that will put ordinary apple pies to shame! | [Combine the cornflour, plain flour, milk, butter, salt and approx. 5 tbsp of water in a bowl and mix well to make a smooth batter., Grease a 100 mm. (4") diameter non-stick pan using a little melted butter, pour 2 tbsp of the batter on it and tilt the pan around quickly so that the batter coats the pan evenly., Cook the pancake on each side for 30 seconds approximately, using a little butter., Repeat steps 2 and 3 to make 6 more pancakes. Keep aside., Combine the plain flour and approx. 2 tbsp of water in a small bowl, mix well and keep aside., Place a pancake on a clean, dry surface and place 2 tbsp of the filing in one corner of the pancake., Roll over the pancake till ¼ th and apply the prepared maida-water paste on all the sides., Fold over from both the sides one by one towards the centre and again apply a little maida-water paste on both the folded sides., Finally roll it up completely and seal it., Repeat steps 2 to 5 to make 6 more rolls., Heat the oil in a deep non-stick kadhai and deep-fry a few coconut rolls at a time, till they turn golden brown in colour from both the sides., Drain on an absorbent paper and serve immediately with vanilla ice-cream.] | [Energy, 199 cal, Protein, 2.9 g, Carbohydrates, 28.1 g, Fiber, 2.5 g, Fat, 8.2 g, Cholesterol, 9.6 mg, Sodium, 31.5 mg] | fried-coconut-rolls-295r |
| rcp343 | Fried Croutons, Homemade Crouton Recipe | NA | Veg | [bread, oil] | 5 mins | 15 mins | [Deep Fry, Kadai Veg] | 2Makes 2 cups | NA | croutons recipe | homemade croutons | deep fried croutons | with amazing 4 pictures. Croutons are the easiest thing to make, you can prepare croutons in a jiffy. Croutons are piece of bread can be any shape, mostly cubes which are deep fried or baked. Nearly any type of bread, with or without crust can be made into a crouton. There is no denying that homemade croutons are a million times better than anything you can purchase from the market. Making croutons is very simple, can be made in 3 simple steps. Take any bread off your choice and cut them into cubes. Once you have cut breads into cubes, deep fry them till crisp and golden brown and drain on an absorbent paper. And your croutons are ready!! Crunchy croutons have the power to transform a normal soup or salad into an exciting treat! Loved by kids and adults alike, croutons are also easy to make at home. All you need are a few slices of bread and some oil for deep-frying. If you are looking for a healthy option you can even bake them by brushing little oil over them. Homemade croutons can be used as an accompaniment with soups and also can used as an ingredient in making any salad. If you have bread left at home you can turn them to croutons and even season them if you wish to and it can be eaten alone as well. You can make these Homemade Fried Croutons whenever you find time and store them in airtight containers, to serve along with delicious soups like Cream of Tomato Soup or with scrumptious salads like the Caesar Salad. To get best results for crispy croutons, use breads that are 2-3 days old, in other words bread that are not very soft, fluffy and fresh. Enjoy croutons recipe | homemade croutons | deep fried croutons | with detailed step by step recipe. | [To make fried croutonscut the bread slices into cubes., Heat the oil in a deep non-stick pan, deep-fry a few bread pieces till they turn golden brown in colour from both the sides. Drain on an absorbent paper., Serve the fried croutons immediately or store in an air-tight container and use as required.] | [Energy, 233 cal, Protein, 3.1 g, Carbohydrates, 20.8 g, Fiber, 0 g, Fat, 15.3 g, Cholesterol, 0 mg, Sodium, 0 mg] | fried-croutons-homemade-crouton-recipe-343r |
| rcp41263 | Fried Dosa Strips with Honey Chilli Sauce | Snacks | NA | [dosas, oil, honey, chopped green chillies, chopped red chillies, lemon juice, water] | 15 mins | 15 mins | [Innovative Indian Recipes, Indian Snacks for Entertaining, Evening Tea Snacks, Cocktail Party, Non-stick Pan, Quick Snacks / Quick Starters, Kids After School] | 4Makes 4 servings | Indian | If you always thought dosas are only for breakfast, this recipe will make you think again about the versatility of this all-time favourite South Indian delicacy. In this mouth-watering treat, dosas are cut into strips, deep-fried till crisp, and served with a tongue-tickling Honey Chilli Sauce, which delights your taste buds with a burst of tang, a dash of sweetness and a touch of spice too! To make Fried Dosa Strips with Honey Chilli Sauce, you need to start with dosas that are crisp but not too crisp. If the dosas are too crisp, they will crumble and you will not be able to cut them neatly with a knife. Once you get this right, you are assured of the success of this dish. The dosa lover’s must-try list also includes Sada Dosa and Spring Dosa , a famous Mumbai Roadside snack. | [Place a dosa on a clean, dry surface, cut into 16 equal long pieces., Repeat step 1 with 4 more dosas., Heat the oil in a deep non-stick pan, deep-fry a few strips till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve immediately with honey chilli sauce.] | [Energy, 262 cal, Protein, 3.2 g, Carbohydrates, 44.3 g, Fiber, 1.5 g, Fat, 9.5 g, Cholesterol, 0 mg, Vitamin A, 86.2 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.3 mg, Vitamin C, 1.8 mg, Folic Acid, 8.4 mcg, Calcium, 30.2 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 3.8 mg, Potassium, 241.9 mg, Zinc, 4.1 mg] | fried-dosa-strips-with-honey-chilli-sauce-41263r |
| rcp41078 | Fried Green Chillies | NA | NA | [green chillies, oil, salt] | 2 mins | 10 mins | [Gujarati Kachumber / Chutneys / Achar, Maharashtrian Chutneys, Maharashtrian Pickles, Pickles / Achar, Spicy Achar, Deep Fry, Indian Birthday Party, Non-stick Pan] | 10Makes 10 fried chillies | Gujarati | fried green chillies recipe | hari mirch fry | fried mirchi | how to fry green chilli for vada pav | with 7 amazing images. fried Indian green chillies recipe | how to fry green chilli for vada pav is greatly devoured as an accompaniment in India. Learn how to make fried mirchi. To make fried green chillies, slit the green chillies. Heat the oil in a deep non-stick pan and deep-fry the chillies till they turn whitish in colour. Drain on an absorbent paper. Sprinkle the salt and toss gently. Serve. There are times when the humblest of ingredients rises to the limelight and displays its magic. Well, these spicy hari mirch fry are a perfect example of this. With the use of 3 ingredients available in your kitchen shelf for sure, you can make a tasty accompaniment in 10 minutes. Deep-fried and seasoned with salt, this fiery fried mirchi accompaniment is indispensable for the success of snacks like Vada Pav, Bhajji Pav, Moong Dal Pakoda and samosas. You can choose the spice level of the green chillies as per your choice. To fry green chilli for vada pav the light green variety of green chilli which is not very spicy is used, you can choose medium spicy green chilli if you wish to. Tips for fried green chillies. 1. While buying fresh green chillies look for crisp unwrinkled ones. Make sure they are unbroken and do not have any black spots on them. 2. Keep a close watch while frying the green chillies as they tend to over fry easily. 3. After slitting the green chillies, your finger might burn for a while. Ensure you do not touch your eyes or face then. Enjoy fried green chillies recipe | hari mirch fry | fried mirchi | how to fry green chilli for vada pav | with step by step images. | [Slit the green chillies., Heat the oil in a deep non-stick pan and deep-fry the chillies till they turn whitish in colour. Drain on an absorbent paper., Sprinkle the salt and toss gently. Serve.] | [Energy, 10 cal, Protein, 0.1 g, Carbohydrates, 0.1 g, Fiber, 0.1 g, Fat, 1 g, Cholesterol, 0 mg, Sodium, 0 mg] | fried-green-chillies-41078r |
| rcp1221 | Fried Ice-cream | NA | NA | [vanilla ice-cream, oil, plain flour (maida), water, corn flakes] | 10 mins | 5 mins | [Indian Ice Creams, Mexican Party] | 4Makes 4 servings. | Indian | Fried ice- cream, a favourite mexican dessert. One has to be very quick while preparing and serving this recipe. It is crunchy from outside and creamy from inside. | [Chill the ice-cream scoops in the freezer., Dip the ice-cream scoops in the batter and roll into the corn flakes evenly., Chill again in the freezer for approximately 15 minutes., Deep fry in hot oil for a few seconds., Serve immediately with a sauce of your choice., Use solid ice-cream to avoid it from melting while frying., Once the oil is hot, only then remove it from the freezer and fry., Do not fry more than 1 ice-cream balls at a time.] | [Energy, 227 cal, Protein, 5.1 g, Carbohydrates, 33.4 g, Fiber, 0.1 g, Fat, 8.1 g, Cholesterol, 0 mg, Sodium, 3.2 mg] | fried-ice-cream-1221r |
| rcp6491 | Fried Ice-cream with Butterscotch Sauce | NA | NA | [vanilla ice-cream, milk, bread crumbs, sugar, butter, fresh cream, vanilla essence, oil] | 30 mins. | 5 mins. | [Indian Ice Creams, Indian Freezer] | 4Serves 4. (4 ) | Indian | Fried ice cream balls in honey-like, hot butterscotch sauce? It is a melt-in-the-mouth dessert that your family and guests with relish and enjoy. It is all about getting the technique right. So read the recipe carefully and follow it to the ‘T”. And you’re sure to receive one too many compliments for making such a yummy dessert! | [Heat the sugar in a non-stick pan and allow it to caramelize to a light brown colour., Remove from the flame and add ¼ cup of hot water. Place on a slow flame and make a syrup of one string consistency., Add the butter and cream and mix well., Allow it to simmer for 5 to 7 minutes till the sauce is of a honey consistency., Cool completely and keep aside., Line a tray with butter paper. Adjust your fridge temperature to low., Place the scoops on the tray at 25 mm (1") distance and keep in the freezer till they harden., Dip the hardened ice-cream balls in milk and roll in bread crumbs till coated properly., Put them back in the freezer to harden., Coat the ice-cream balls for about 3 to 4 times till a thick coating is achieved., Heat oil on high flame in a kadai., Remove ice cream balls from fridge (only 2 at a time) and dip in hot oil, make sure the balls are completely immersed in the oil. Don't turn them while frying, just dip and remove., When balls turn golden colour remove and serve immediately with butterscotch sauce. Repeat for the remaining ice cream to make more balls.] | [Energy, 601 cal, Protein, 8.9 g, Carbohydrates, 65.6 g, Fiber, 0 g, Fat, 32.4 g, Cholesterol, 15.5 mg, Sodium, 39.5 mg] | fried-ice-cream-with-butterscotch-sauce-6491r |
| rcp39308 | Fried Idlis with Curd Dip | Snacks | Veg | [oil, thick curds (dahi), grated carrot, chopped green chillies, chopped capsicum, chopped onions, cream, grated processed cheese, milk, salt] | 10 mins | 9 mins | [Breakfast using Leftovers, Deep-fried Indian Starters, Evening Tea Snacks, Deep Fry, Indian Birthday Party, Kadai Veg, Indian snacks under 10 minutes] | 6Makes 6 servings | Indian | Idli is a very versatile food, which can be transformed into many forms like Sambhar Idli, Fried Idli or even a Upma. But this recipe features a peak in innovativeness! Fried Idlis with Curd Dip turns leftover idlis into an exotic snack, served with a veggie-loaded curd dip. | [Heat the oil in a deep kadhai and deep-fry the idli strips, a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve immediately with curd dip.] | [Not Given] | fried-idlis-with-curd-dip-39308r |
| rcp31024 | Fried Jacket Potatoes with Cream Cheese Topping | Snacks | NA | [parboiled potatoes, oil, cream cheese, curds (dahi), chopped capsicum, grated carrot, dry red chilli flakes (paprika), dried mixed herbs, salt, chopped spring onion greens] | 10 mins | 15 mins | [Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, High Tea Party, Kids After School, Kitty Party Snacks] | 8Makes 8 servings | Indian | Rich and exotic, the Fried Jacket Potatoes with Cream Cheese Topping will amaze your guests and spread your fame as a great cook! The best part is that the dish is not as difficult to prepare although the outcome is so fabulous. Parboiled potatoes are deep-fried and their scooped-out centres are packed with a mouth-watering mixture of cream cheese and veggies seasoned with herbs and spices. The capsicum, carrots and spring onions add a splash of colours to this dish, giving it a very appealing look that will make everyone taste a piece. Make sure you do not overcook the potatoes as that will make it difficult to fry and scoop out. Try other jacket potato recipes like Greek Style Potatoes and Cheesy Corn Stuffed Jacket Potatoes . | [Cut each parboiled potato into 2 halves vertically with help of a sharp knife., Heat the oil in a deep non-stick pan and deep-fry the potato halves till they turn brown in colour from both the side. Drain on an absorbent paper and keep aside to cool slightly., Scoop out the centre of each potato halve a little, using a spoon, so that a slight depression is formed for the topping. Keep aside., Divide the cream cheese topping into 8 equal portions., Fill each hollow deep-fried potato halve with the prepared cream cheese topping., Serve immediately garnished with spring onion greens.] | [Not Given] | fried-jacket-potatoes-with-cream-cheese-topping-31024r |
| rcp42379 | Fried Moong Dal, Savoury Jar Snack | Snacks | NA | [yellow moong dal (split yellow gram), oil, salt] | 5 mins | 25 mins | [Evening Tea Snacks, Non-stick Pan, Picnic Dry Snacks, Indian Travel Food Dry Snacks] | 2Makes 1.5 cups | Indian | Fried Moong Dal is a savoury snack that is popular all over India. This crispy namkeen is made by deep-frying soaked moong dal and seasoning it with salt. Although it sounds so simple, it has an awesome flavour that makes you want more! Make sure you remove the moong dal from the oil when it’s crisp but still golden yellow in colour. It should not turn brown. Serve this delicious Indian snack with tea. After cooling completely, you can store it in a dry, airtight container for a week. You can also try other jar snacks like Methi Puri or Thattai. | [Soak the yellow moong dal in enough water for 1 hour. Drain well., Place them on a big muslin cloth and pat it with another muslin cloth over it allow them to dry for atleast 15 minutes or till there is no water and they are dry., Heat the oil in a deep non-stick pan, dip the strainer in it and put little of the moong dal on it and deep-fry on a medium flame till it turns crisp but not brown., Drain on an absorbent paper., Dab another tissue on it to remove the excess oil., Sprinkle salt evenly over it and toss well., Repeat steps 3 to 6 to deep-fry the moong dal in 1 more batch., Cool completely and store in an air-tight container. Use as required.] | [Energy, 653 cal, Protein, 24.8 g, Carbohydrates, 60.7 g, Fiber, 8.3 g, Fat, 34.5 g, Cholesterol, 0 mg, Sodium, 27.6 mg] | fried-moong-dal-savoury-jar-snack-42379r |
| rcp3260 | Fried Mozzarella Sticks | NA | Veg | [mozzarella cheese, bread crumbs, oil, plain flour (maida), cornflour, dried oregano, dry red chilli flakes (paprika), salt, red wine, tomato] | 15 mins | 15 mins | [Deep Fry, Cocktail Party, Kadai Veg] | 10Makes 10 sticks | NA | Mozzarella is synonymous for cheese in italy. Naples is the city of origin for this cow's milk cheese characterised with a chewy, stringy texture. Sticks of mozzarella cheese are coated with a herbed flour batter, rolled in bread crumbs and then deep fried in smoking hot oil to make this tongue tickling starter! eat these sticks as soon as they are fried to get the taste of melted cheese. Coat the cheese sticks completely with the flour batter and bread crumbs to prevent the cheese from oozing out of the covering when it is being fried. This recipe is an absolute hit with everyone who eats it! i like to serve these sticks with the tomato and red wine sauce but you can also serve them with tomato sauce or ketchup. | [Cut the mozzarella cheese into sticks (like french fries) and freeze., Combine all the ingredients for the batter in a bowl and make a thick batter using approximately 1/2 cup of water., Dip each cheese stick into the batter and coat with a thick layer of bread crumbs, pressing them firmly. Refrigerate for 1/2 hour., Deep-fry a few pieces at a time in very hot oil for a few seconds till golden brown., Serve immediately with the tomato and red wine sauce.] | [Energy, 149 cal, Protein, 8.2 g, Carbohydrates, 11.4 g, Fiber, 0.4 g, Fat, 7.9 g, Cholesterol, 13.8 mg, Vitamin A, 24 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.6 mg, Vitamin C, 0 mg, Folic Acid, 10.5 mcg, Calcium, 155.9 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 381.1 mg, Potassium, 20.6 mg, Zinc, 0.1 mg] | fried-mozzarella-sticks-3260r |
| rcp36313 | Fried Mozzarella Sticks, Homemade Fried Cheese Sticks | Snacks | NA | [plain flour (maida), cornflour, salt, dried oregano, dry red chilli flakes (paprika), mozzarella cheese, bread crumbs, oil] | 5 mins | 5 mins | [Italian Starters, Indian Snacks for Entertaining, Deep-fried Indian Starters, Deep Fry, Kitty Party, Western Party, Quick Snacks / Quick Starters] | 14Makes 14 sticks (14 stick ) | Indian | fried mozzarella sticks | homemade mozzarella cheese sticks | Indian style cheese sticks | with amazing 13 images. This crunchy accompaniment, fried mozzarella sticks is cheese, cheese and cheese all the way through, so nothing can please cheese-lovers more! A simple flavouring of oregano and chilli-flakes ensures that the overall effect of Indian style cheese sticks is very pleasing. Thus homemade mozzarella cheese sticks is heaven for cheese lover as the oozing cheese is not only treat to eyes but also to the mouth. According to me fried mozzarella sticks is the one of the best appetizer ever. fried mozzarella sticks is basically mozzarella cheese coated in batter and bread crumbs which is further deep fried. fried mozzarella sticks can also be served as a party starter. Just keep a few things in mind when making Indian style cheese sticks though… the oil should be very hot and the sticks should be deep-fried over a high flame. Also, you can double-coat the mozzarella sticks with the batter and the crumbs so that the cheese does not ooze out of the covering. The stretchiness and oozing cheese makes mozzarella sticks look even more tempting. Once the mozzarella sticks are fried serve immediately with any dip or sauce of your choice. Serve fried mozzarella sticks as an accompaniment to sandwiches, burgers, pastas and soups. Learn to make fried mozzarella sticks | homemade mozzarella cheese sticks | Indian style cheese sticks | with detailed step by step recipe photos and video. | [Combine all the ingredients along with ½ cup of water in a deep bowl and mix well to make a thick batter. Keep aside., Cut the mozzarella cheese into 14 long sticks of 75 mm. (3”) x 25 mm. (1”) with 1 cm thickness., Dip each cheese stick into the batter so that it is evenly coated on all the sides., Roll the cheese sticks in bread crumbs till they are evenly coated from all the sides., Heat the oil in a deep kadhai and deep-fry 2 to 3 cheese sticks at a time on a high flame for approx. 30 seconds or till they turn golden brown in colour from all the sides., Serve the fried mozzarella sticks immediately., While deep-frying, do not turn the stick too many times as they might break and the cheese might ooze out.] | [Energy, 146 cal, Protein, 5.1 g, Carbohydrates, 8 g, Fiber, 0.3 g, Fat, 10.4 g, Cholesterol, 8.2 mg, Vitamin A, 65.4 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.4 mg, Vitamin C, 0 mg, Folic Acid, 7.5 mcg, Calcium, 93.8 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 227 mg, Potassium, 14.7 mg, Zinc, 0.1 mg] | fried-mozzarella-sticks-homemade-fried-cheese-sticks-36313r |
| rcp283 | Fried Noodles, Chinese Recipe | NA | Veg | [hakka noodles, oil, salt] | 5 mins | 20 mins | [Chinese Basic, Indian Noodles, Veg Noodles, Quick Noodles] | 4Makes 4 servings | Indian | Crispy Fried Noodles is just the right accompaniment to make a bowl of sumptuous soup all the more exciting! Hakka noodles, fried till golden coloured and crisp, can be cooled and stored in an airtight container for serving with soups as well as for adding to other Chinese preparations. These fried noodles add a crunch and taste to recipes like Chinese Bhel , American Chop Suey and Triple Schezuan Rice . | [Put plenty of water to boil and add 2 tablespoons of oil. Add the noodles while stirring occasionally and cook until tender. Drain well., Spread the noddles on a clean piece of cloth and allow to dry for at least 2 to 3 hours., Heat the oil in a wok or frying pan over a medium heat. Fry small quantities of noodles at a time in the hot oil until golden brown., Remove the noddles from the oil and drain thoroughly. Repeat with the remaining noodles.] | [Energy, 0 cal, Protein, 0 g, Carbohydrates, 0 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Vitamin A, 0 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 0 mg, Folic Acid, 0 mcg, Calcium, 0 mg, Iron, 0 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0 mg, Potassium, 0 mg, Zinc, 0 mg] | fried-noodles-chinese-recipe-283r |
| rcp42752 | Fried Onions, How To Make Fried Onions | NA | Veg | [sliced onions, salt, oil] | 5 mins | 5 mins | [Indian Veg Recipes] | 2Makes 1.5 cups fried onions | Indian | how to make fried onions at home | fried onions recipe | fried onions for biryani, sabzi, kadhi | fried kanda | with 6 amazing images. fried onions is an essential ingredient for Indian and Mughlai recipes like biryanis and kormas. We show you how to make fried onions at home for the Indian kitchen with step by step photos. fried onions is often used as a garnish atop the dish, and is quite effective in captivating the diners with its tempting aroma and appetizing roasted-brown appearance. Making perfect fried onions at home is simple and easy. There are very few steps to make fried onions at home but you need to follow them systematically. Most importantly, you need to remove the excess moisture using salt, before going on to fry the onions. Only then you will get the required crispness and colour of fried kanda. Onions fry quite fast so do not let it go unattended even for a minute. Stay by the oil and remove it as soon as you get the ideal colour. Fried Onions can be used as a garnish or added to recipes like Punjabi Pakoda Kadhi, Burmese Khowsuey, Sukhe Baingan, Dahi Ke Kebab , Date and Rice Pilaf and Raw Papaya Thai Salad with Cabbage, Coconut and Peanuts You can store the surplus fried onions in a dry and airtight container for a few days. Enjoy how to make how to make fried onions at home | fried onions recipe | fried onions for biryani, sabzi, kadhi | fried kanda | with detailed step by step photos below. | [To make the fried onions, place the onions in a deep bowl, sprinkle salt over them and slowly massage the onions with your hands., Keep aside for 10 minutes., Squeeze out the excess water., Heat the oil in a deep non-stick pan and deep fry a few onions at a time on a medium flame., Drain the fried onions on an absorbent paper and use as required.] | [Energy, 220 cal, Protein, 1 g, Carbohydrates, 8.9 g, Fiber, 0.5 g, Fat, 20.1 g, Cholesterol, 0 mg, Sodium, 3.2 mg] | fried-onions-how-to-make-fried-onions-42752r |
| rcp41237 | Frozen Muskmelon Yoghurt | NA | NA | [muskmelon balls (kharbooja), hung curds (chakka dahi), fresh cream, castor sugar, vanilla essence] | 15 mins | 0 mins | [Fruit Based Indian Desserts, Western Party, Quick Indian Sweets] | 6Makes 6 servings | Indian | The Frozen Melon Yoghurt is a creamy dessert with an aesthetic flavour and sweet aroma. Hung curds and cream are mixed with dainty muskmelon balls and deep-frozen. Using the muskmelons as balls instead of smaller cubes gives the dessert a nice appearance and also brings about a nice fruity contrast to the creamy curd mixture, which will be noticeable only if the pieces are chunky. Remember to take the frozen mixture out of the deep freezer and keep it in the fridge two hours before serving. Only then you will get the right consistency. You can make variants of this delicious dessert using plums and strawberries as well. If you are a fan of fruity desserts, try your hand at other mouth-watering treats like the Mango Yoghurt and Strawberry Yoghurt too. | [Combine the curds, fresh cream, castor sugar and vanilla essence in a deep bowl and whisk well till smooth., Add the muskmelon balls and mix well using a spatula., Pour the mixture into an air-tight plastic container and freeze for 8 hours, while mixing once in between., Remove 2 hours prior to serving and keep in the refrigerator, mix well to break all ice crystals and serve.] | [Energy, 182 cal, Protein, 3.7 g, Carbohydrates, 10.9 g, Fiber, 0.8 g, Fat, 12.3 g, Cholesterol, 10.7 mg, Sodium, 120.4 mg] | frozen-muskmelon-yoghurt-41237r |
| rcp39706 | Fruit and Jelly Sundae | NA | NA | [chopped kiwi, chopped peach, orange segments, jelly cubes, beaten whipped cream] | 20 mins | 0 mins | [Fruit Based Indian Desserts, Indian Sundae, No Bake Desserts, Desserts for Entertaining, Indian Birthday Party, Quick Desserts, Sweet Recipes for Kids] | 2Makes 2 glasses | Indian | Here is a dessert you can conjure up in minutes, provided you have some jelly, whipped cream and fruits at home. All you need to do is chop, mix, top, chill, serve! The fruits we have used are suggestive; you can use any that are available at home. You could even exercise your creativity and come up with a fruit combo that complements the colour of the jelly cubes you have. This will make the Fruit and Jelly Sundae appealing to the eye too! | [Combine the kiwi, peach, orange and beaten whipped cream in a deep bowl and fold gently. Keep aside., Place 4 jelly cubes in a serving glass and pour ½ of the beaten whipped cream-fruit mixture and again top with 4 more jelly cubes., Repeat step 2 to make 1 more glass., Refrigerate for atleast 1 hour and serve chilled., You might be used to setting jellies in aluminium or glass containers, but for this recipe, we suggest you use a small loose-bottomed cake tin for the purpose. This makes it easier to cut the jelly into cubes., Likewise, we also prefer using raspberry or strawberry flavoured jelly for the fruit and jelly sundae because it gels better with the other ingredients in taste and appearance, compared to orange, pineapple, lemon, and other flavours.] | [Energy, 422 cal, Protein, 3.4 g, Carbohydrates, 49.5 g, Fiber, 1.2 g, Fat, 23.5 g, Cholesterol, 0 mg, Sodium, 39.8 mg] | fruit-and-jelly-sundae-39706r |
| rcp155 | Fruit and Raspberry Jelly Pie On A Crispy Biscuit Crust | NA | NA | [crushed marie biscuits, melted butter, powdered sugar, raspberry jelly crystals, chopped canned pineapple] | 10 mins | 5 mins | [Fruit Based Indian Desserts, Pies / Tarts, Raksha - Bandhan, Christmas, Children's Day, Thanksgiving, Desserts for Entertaining] | 6Makes 6 servings | Indian | Revive your childhood with this awesome dessert . The Fruit and Raspberry Jelly Pie on a Crispy Biscuit Crust is a colourful and tempting dessert that features a range of textures and flavours. You will enjoy the crispness of the easy-to-make biscuit base, as well as the juicy crunch of pineapples and the wobbly chewiness of jelly. A sure-shot success with kids, this attractive dessert is sure to be enjoyed by adults too. | [Combine the biscuits, butter and sugar in a deep bowl and mix well., Transfer the mixture into a 150 mm. (7") diameter loose bottom flat pie dish and press it lightly using the back of a spoon, Refrigerate for 30 minutes or till firm. Keep aside., Boil 1½ cups of water in a deep non-stick pan, add the raspberry jelly crystals into it, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Cool slightly while stirring continuously. Add the pineapple and mix well., Pour the above mixture immediately on the biscuit crust and refrigerate for 1 hour or till firm., Cut into 6 equal wedges and serve immediately.] | [Energy, 219 cal, Protein, 2.3 g, Carbohydrates, 25.2 g, Fiber, 0.1 g, Fat, 12.2 g, Cholesterol, 35 mg, Sodium, 122.5 mg] | fruit-and-raspberry-jelly-pie-on-a-crispy-biscuit-crust-155r |
| rcp4069 | Fruit and Vegetable Bhel | Snacks | NA | [puffed rice (kurmura), oil, cumin seeds (jeera), asafoetida (hing), turmeric powder (haldi), black salt (sanchal), chilli powder, pomegranate (anar), orange segments, chopped tomatoes, boiled mixed sprouts, chopped apple, chopped raw mangoes, chopped coriander (dhania), lemon juice, salt] | 10 mins | 2 mins | [Jain Naashta, Quick Evening Snacks, Indian Snacks using Fruits, Chaat, Jain Snacks, Evening Tea Snacks, Indian Party] | 4Makes 4 servings | Jain | fruit and vegetable bhel | healthy fruit bhel | fruit and vegetable chaat | with amazing 18 images. fruit and vegetable bhel is a very healthy version of Mumbai roadside bhel puri. We have converted this high calorie fat laden bhel puri recipe to a low calorie healthy fruit and vegetable bhel. Lets see how this is a healthy fruit bhel? We have reduced the amount of puffed rice, avoided the papdi, sev and calorie laden sweet chutney. This now makes the fruit and vegetable bhel good for weight loss and a smart way of adding fruits to your diet. Puffed rice is mixed with fibre-rich sprouts and fruits to satisfy for your craving for chaat recipes. I've added mixed sprouts in this fruit and vegetable chaat as they are easier to digest and also abound in nutrients like protein, calcium, iron and Vitamin C . Mixed with fruits like apple, orange and pomegranate and flavoured with lemon juice it makes a tantalizingly chatpata snack that’s sure to lift your spirits. Munch on this fruit and vegetable bhel to keep up with your nutrient requirements, but remember it is a treat to be enjoyed occasionally. Learn to make fruit and vegetable bhel | healthy fruit bhel | fruit and vegetable chaat | with detailed step by step recipe photos below. | [Heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the asafoetida, turmeric powder and puffed rice, mix well and cook on a medium flame for 1 minute., Add the black salt and chilli powder, mix well and cook on a medium flame for 30 seconds., Allow it to cool completely., Combine the masala puffed rice and all the remaining ingredients in a large bowl and mix well., Serve the fruit and vegetable bhel immediately.] | [Energy, 92 cal, Protein, 3.2 g, Carbohydrates, 17.9 g, Fiber, 2.3 g, Fat, 0.9 g, Cholesterol, 0 mg, Sodium, 11.8 mg] | fruit-and-vegetable-bhel-4069r |
| rcp22181 | Fruit and Vegetable Raita | NA | Veg | [low fat curds, fresh cream, low fat milk, mustard (rai / sarson) powder, cumin seeds (jeera) powder, sugar, salt, grapes, chopped apples, chopped bananas, chopped cucumber] | 10 mins | 0 mins | [Indian Fruit Salad Recipes, No Cooking Veg Indian, Zero Oil Salads] | 6Makes 6 servings | Indian | A combination of fruits and vegetables gives this raita a welcome blend of flavours – sweet, savoury and tangy as well. Not only that, the chosen fruits and vegetables also bring in a variety of textures, from mushy bananas and crunchy grapes to soft apples and juicy cucumbers. In short, this Fruit and Vegetable Raita provides a burst of colours, flavours and textures that your palate will enjoy to the core. | [Combine the curds, cream, milk, mustard powder, cumin seeds powder, sugar and salt in a bowl and mix well. Refrigerate to chill., Add the grapes, apples, banana and cucumber and toss well., Serve chilled.] | [Energy, 67 cal, Protein, 1.7 g, Carbohydrates, 12.6 g, Fiber, 1.3 g, Fat, 1 g, Cholesterol, 0.1 mg, Sodium, 31.1 mg] | fruit-and-vegetable-raita-22181r |
| rcp1461 | Fruit and Vegetable Raita, Creamy Mix Fruit Raita | NA | Veg | [chopped cucumber, chopped tomatoes, chopped apple, chopped pineapple, pomegranate (anar), curd (dahi), fresh cream, cumin seeds (jeera) powder, chaat masala, powdered sugar, salt, chopped mint leaves (phudina)] | 10 mins | 0 mins | [Indian Salads with dressing, Raitas, No Cooking Veg Indian, Indian Party] | 4Makes 4 servings | Indian | fruit and vegetable raita recipe | Indian fruit raita | simple mix fruit raita | creamy fruit raita | with 19 amazing images. fruit and vegetable raita recipe | Indian fruit raita | simple mix fruit raita | creamy fruit raita is a quick and easy accompaniment to Indian meals. Learn how to make simple mix fruit raita. To make fruit and vegetable raita, combine the curd, cumin seeds, chaat masala and powdered sugar in a deep bowl and whisk well. Keep aside. Add cucumber, tomatoes, apples, pineapple, pomegranate and salt and mix well. Add mint leaves and mix well, refrigerate for at least an hour. Serve fruit and vegetable raita chilled. Cucumber is mixed and matched with a wide selection of fruits, to make this simple mix fruit raita. A slightly different spicing—of chaat masala and cumin seeds powder is used to pep up the raita. Contrasting coloured fruits in thick luscious curd, set a very upbeat mood right at the beginning, with their attractive appearance and irresistible taste. Apples can be used unpeeled in Indian fruit raita as their red coloured dotted in white curd looks charming. The combination of thick curd along with little fresh cream, gives a luscious feel to the creamy fruit raita. The myriad flavours together with the tempting texture makes this a fabulous accompaniment which is surely worth a try. Tips for fruit and vegetable raita. You can use fruits of your choice such as grapes, banana, orange etc. Use fresh curd for better taste. Enjoy fruit and vegetable raita recipe | Indian fruit raita | simple mix fruit raita | creamy fruit raita | with step by step photos. | [Combine the curd, cumin seeds, chaat masala and powdered sugar in a deep bowl and whisk well. Keep aside., Add cucumber, tomatoes, apples, pineapple, pomegranate and salt and mix well., Add mint leaves, mix well and refrigerate for at least an hour., Serve the fruit and vegetable raita chilled.] | [Energy, 145 cal, Protein, 3.9 g, Carbohydrates, 15.4 g, Fiber, 1.7 g, Fat, 7.4 g, Cholesterol, 12 mg, Sodium, 23.5 mg] | fruit-and-vegetable-raita-creamy-mix-fruit-raita-1461r |
| rcp7443 | Fruit and Vegetable Salad with Apple Dressing | NA | Veg | [papaya cubes, cucumber cubes, chopped spring onions, lettuce, capsicum cubes, salt, apple cubes, lemon juice] | 10 mins | 0 mins | [Indian Salads with dressing, Quick Indian Salads, No Cooking Veg Indian, Western Party, Cocktail Party, Indian Cancer Patients, High Fiber] | 3Makes 3 servings | Indian | No dish could be so easy to prepare, yet so exciting! An innovative combination of fruits and vegetables, and a smooth dressing of apple and lemon juice give this salad a stimulating blend of flavours, hues and textures. The Fruit and Vegetable Salad with Apple Dressing is rich in iron, which maintains normal blood circulation and improves nerve impulses, which are otherwise bound to deteriorate as diabetes advances. It also abounds in Potassiumwhich improves insulin sensitivity. | [Combine all the ingredients in a deep bowl., Just before serving, add the apple dressing and toss well., Serve immediately.] | [Energy, 42 cal, Protein, 1.3 g, Carbohydrates, 8.6 g, Fiber, 2.6 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 28.2 mg] | fruit-and-vegetable-salad-with-apple-dressing-7443r |
| rcp32991 | Fruit and Vegetable Salad with Low Calorie Thousand Island Dressing | NA | Veg | [iceberg lettuce, coloured capsicum cubes, grated carrot, apple cubes, orange segments, chopped raisins (kismis), curd (dahi), mustard (rai / sarson) powder, chopped onions, chopped capsicum, chopped green chillies, salt] | 10 mins | 0 mins | [Refrigerator, Low Veg Glycemic Index, Diabetes and High Blood Pressure Recipes, Diet, Healthy Salads Fruit Based Salads, Quick Healthy Indian Salads, Healthy Toss & Mix Salads (No cooking), Iron Rich Indian Salads] | 4Makes 4 servings | Indian | vegetable and fruit salad recipe | fruit vegetable salad with low calorie dressing | healthy Indian salad for diabetes and kidney patients | with 20 amazing images. fruit vegetable salad with low calorie dressing, not just for weight-watchers, but for everybody. Learn how to make vegetable and fruit salad recipe | fruit vegetable salad with low calorie dressing | healthy Indian salad for diabetes and kidney patients | A medley of vegetables and fruits are tossed in a simple curd based dressing. Store bought salad dressings are loaded with oil, sugar and preservatives and hence we recommend a healthy curd based dressing like the one we have used in this vegetable and fruit salad recipe for a guilt-free treat. This healthy salad for diabetes and kidney patients is a good combination of fiber and antioxidant providing ingredients that can help manage your blood sugar levels as well help you detox. This delicious vegetable and fruit salad also contains all the Vitamin A and Vitamin C needed for the eyes and a glowing complexion. Eating raw fruits and vegetables preserves both fibre and other nutrients. pro tips to make vegetable and fruit salad: 1. For a more tangy fruit vegetable salad , squeeze a little lemon juice. 2. For a more sweet vegetable and fruit salad, add a tablespoon of honey or maple syrup to the dressing. 3. Serve the vegetable and fruit salad immediately after adding dressing to enjoy its best flavours. Enjoy vegetable and fruit salad recipe | fruit vegetable salad with low calorie dressing | healthy Indian salad for diabetes and kidney patients | | [To make fruit and vegetable salad, combine iceberg lettuce, coloured capsicum cubes, grated carrot, apple cubes, orange segments and chopped raisins in a deep bowl., Add the low-calorie thousand island dressing and toss well., Serve the fruit and vegetable salad immediately.] | [Energy, 67 cal, Protein, 1.6 g, Carbohydrates, 12.6 g, Fiber, 2.3 g, Fat, 1.2 g, Cholesterol, 2 mg, Sodium, 125 mg] | fruit-and-vegetable-salad-with-low-calorie-thousand-island-dressing-32991r |
| rcp33058 | Fruit Bowl with Vanilla Cream ( Weight Loss After Pregnancy ) | NA | NA | [agar-agar, low-fat milk, sugar substitute, vanilla essence, mixed fruits, muskmelon (kharbooja), bananas, chopped apples] | 15 mins | 10 mins | [Fruit Based Indian Desserts, Boiled Indian recipes, Refrigerator, Non-stick Pan, Weight Loss after Pregnancy, Low Calorie Indian Sweets, Desserts] | 4Makes 4 servings | Indian | Fuit bowl with vanilla cream, protein rich dessert which looks and tastes exotic. Here’s loads of taste without the calories to keep the inches away. | [Combine the agar-agar and 1½ tbsp of water in a small bowl. Place it on a double boiler and simmer till it dissolves completely., Meanwhile put milk to boil., Remove from the flame, add the agar-agar and sugar substitute and mix well., Strain the mixture and keep aside for 2 to 3 minutes., Add the vanilla essence, mix well and pour the mixture into a bowl and put to set in the refrigerator., Combine all the fruits in a bowl and refrigerate to chill., Just before serving, place equal quantities of fruits in 4 individual bowls and top each bowl with topped with equal quantities of vanilla cream. Serve immediately.] | [Energy, 124 cal, Protein, 2.8 g, Carbohydrates, 27.1 g, Fiber, 3.3 g, Fat, 0.6 g, Cholesterol, 0 mg, Sodium, 96.6 mg] | fruit-bowl-with-vanilla-cream--weight-loss-after-pregnancy--33058r |
| rcp1294 | Fruit Brochettes | NA | NA | [canned or fresh mixed fruits, chopped into big pieces, lemon juice grated lemon rind of 1 lemon, honey, rum brandy] | 15 min. | 0 mins | [Quick Indian Sweets] | 8Makes 8 skewers. | Indian | Well marinated seasonal fruit skewered and grilled in the oven, then flambeed with rum makes a very colourful low calorie dessert. | [Place all the fruits in a shallow dish., In a small bowl, mix together the lemon juice, rind and honey., Pour this mixture over the fruits and leave to marinate for 10 to 15 minutes., Lift the fruits out of the marinade and arrange different fruits alternately onto 8 small thin skewers., Place the skewers in an ovenproof baking dish and grill in a preheated oven at 200 degree C (400 degree F) for 2 to 3 minutes., Warm the rum in a big spoon, set alight and pour over the skewers., Serve at once.] | [Not Given] | fruit-brochettes-1294r |
| rcp35080 | Fruit Chaat ( Vitamin C and Vitamin A Rich Recipe ) | Snacks | Veg | [papaya cubes, pineapple cubes, apple cubes, banana cubes, grapes, cucumber cubes, cherry tomatoes, boiled potatoes, chopped green chillies, healthy green chutney, meetha chutney, black salt (sanchal), cumin seeds (jeera) powder, chaat masala, chilli powder, lemon juice, mint sprigs, salt, chopped coriander (dhania)] | 20 mins | 0 mins | [Punjabi Swadisht Nashta, Indian Snacks using Fruits, Chaat, No Cooking Veg Indian, Indian Party, Indian Birthday Party, Quick Snacks / Quick Starters] | 6Makes 6 servings | Punjabi | A delicious and simple way to treat your skin to all the vitamin A and C that it needs! Papayas, bananas, grapes, tomatoes, cucumber and more-this yummy recipe will help you with glowing skin and healthy hair. Yellow, orange and red fruits are full of flavonoids and carotenoids- potent antioxidants, vitamins and fibre. | [Combine all the ingredients together in a bowl toss well and refrigerate till chill., Serve chilled garnished with coriander., To make 1 cup healthy green chutney, combine 2 cups of roughly chopped coriander, ½ cup sliced onions (optional), 2 tsp lemon juice, 1 tsp sugar, 4 to 6 roughly chopped green chillies,12mm. (1/2") ginger piece and salt to taste and blend in a mixer to a smooth paste using enough water. Keep refriger] | [Energy, 71 cal, Protein, 1.1 g, Carbohydrates, 15.8 g, Fiber, 2.9 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 25 mg] | fruit-chaat--vitamin-c-and-vitamin-a-rich-recipe--35080r |
| rcp32477 | Fruit Chaat (100 Calorie Snacks) | Snacks | Veg | [sliced bananas, papaya cubes, pineapple cubes, apple cubes, black grapes, pomegranate (anar), orange juice, chopped coriander (dhania), chopped mint leaves (phudina), chaat masala, black salt (sanchal), powdered sugar, salt] | 15 mins | 0 mins | [Healthy Indian Recipes, Punjabi Swadisht Nashta, Chaat, No Cooking Veg Indian, Typhoid, Healthy Fruit Snacks, Indian Birthday Party Snacks] | 4Makes 4 servings | Punjabi | Suggested serving size for 100 calories: 1 serving the low-cal, nutritive fruit chaat is an all-time favourite, anytime snack. The tangy and sweet orange-mint dressing lends it a dash of exotica. | [Combine all the ingredients in a bowl and toss well., Refrigerate for at least one hour., Serve chilled.] | [Energy, 101 cal, Protein, 1.3 g, Carbohydrates, 23.1 g, Fiber, 3.4 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 2939.3 mg] | fruit-chaat-100-calorie-snacks-32477r |
| rcp2841 | Fruit Chaat Indian Fruit Chaat Recipe | Snacks | NA | [papaya cubes, pineapple cubes, apple cubes, banana cubes, amlas (indian gooseberries), black grapes, cucumber cubes, coriander (dhania), green chutney, khajur imli ki chutney, black salt (sanchal), cumin seeds (jeera) powder, chaat masala, chilli powder, salt] | 20 mins | 0 mins | [Indian Snacks for Entertaining, Chaat, Jain Snacks, Evening Tea Snacks, High Tea Party, Indian Party Starters, Quick Snacks / Quick Starters] | 4Makes 4 servings | Jain | fruit chaat recipe | Indian fruit chaat | healthy fruit chaat | with 19 amazing images. What is amazing about this tangy Fruit Chaat is that it is perfect for any season. In the winter, you will enjoy the perky flavours of fruit chaat, while in the summer you will enjoy the juiciness of the fruits. In short, fresh fruit chaat brings together the best of both worlds. Chopped and chilled fresh fruits are tossed with the chutneys and spice powders that are typically used in chaats, to give a juicy, crunchy, peppy flavoured fruit chaat treat that will refresh your taste buds. Notes to make the perfect fruit chaat recipe. 1. Mix everything together and refrigerate for a minimum of 1 hour. You can add any fruit of your choice. Preferably, make use of seasonal fruits or whatever is easily available in your locality. 2. Just before tossing, peel and chop the banana. Add the bananas to the refrigerated mixed fruit bowl. The North-Indian style fruit chaat also consists of boiled sweet potatoes and fried potato cubes along with a myriad of fruits. See why this is a healthy fruit chaat? Made from healthy fruits like papaya, apples, bananas, pineapple and black grapes. Papaya : Being rich in Vitamin A and vitamin C , it helps to protect against heart diseases by oxidising the excess cholesterol. Apples : Being low in sodium, apples are effective against high blood pressure because of its diuretic effect. Don't peel the fruit to get maximum apple benefits. The roasted jeera powder and black salt in fresh fruit chaat are especially effective in boosting the naturally rich flavour and aroma of the fruits. Fruits add a refreshing taste and flavour to salads too. Check out our Fruit Based Salad recipes. Enjoy how to make fruit chaat recipe | Indian fruit chaat | healthy fruit chaat | with detailed step by step photos and video below. | [To make fruit chaat, combine all the ingredients in a deep bowl and toss well, Serve the fruit chaat immediately.] | [Energy, 121 cal, Protein, 1.2 g, Carbohydrates, 27.5 g, Fiber, 4 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 40.3 mg] | fruit-chaat-indian-fruit-chaat-recipe-2841r |
| rcp1465 | Fruit Chutney | NA | NA | [chopped pineapple, chopped apples, pear, chopped grapes, tamarind (imli), sugar, chilli powder, cumin seeds (jeera) powder, black salt (sanchal), salt] | 10 mins | 10 mins | [different kinds of Indian chutney, Mixer, Quick Chutneys] | 1Makes 1.25 cups (18 tbsp ) | Indian | A fruitilicious chutney that goes great with finger foods of all kinds! with the goodness of pineapples, pears, apples and grapes, this fruit chutney is further perked up with tamarind and spice powders. The black salt however is the secret ingredient, which enhances the flavour of the fruits. | [Combine the tamarind paste, sugar and ½ cup of water in a non-stick pan, mix well and bring to a boil., Transfer the mixture into a bowl, add the fruits, chilli powder, cumin seeds powder, black salt and salt and mix well., Refrigerate for 1 hour and serve chilled.] | [Energy, 16 cal, Protein, 0 g, Carbohydrates, 3.9 g, Fiber, 0.3 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 1.4 mg] | fruit-chutney-1465r |
| rcp4990 | Fruit Compote, Fruits Cooked in Sugar and Wine To Make A Dessert | NA | NA | [dried apricots (kummani / jardalu), dried prunes, dates (khajur), chopped fresh pineapple, white wine, apple juice, star anise (chakri phool), cinnamon (dalchini) stick, sugar, whipped cream vanilla ice-cream] | 5 mins | 10 mins | [French Desserts, Fruit Based Indian Desserts, Desserts for Entertaining, Pan] | 2Makes 2 servings (2serving ) | Indian | Compote (is a French word meaning mixture) is a dessert of Fruit cooked in sugar and spices. We have added wine to give it the additional punch. Serve the fruit compote with Vanilla Ice Cream. | [Combine all the ingredients in a pan and bring to a boil., Cover the pan and simmer until fruits are tender., Put compote in a bowl and allow it to cool to room temperature., Serve in a plate topped with whipped cream or vanilla ice-cream.] | [Energy, 187 cal, Protein, 0.8 g, Carbohydrates, 35.5 g, Fiber, 4.4 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 27.6 mg] | fruit-compote-fruits-cooked-in-sugar-and-wine-to-make-a-dessert-4990r |
| rcp41329 | Fruit Custard, Mixed Fruit Custard | NA | NA | [milk, custard powder, sugar, chopped apples, chopped grapes, chopped chickoo, chopped bananas, chopped black grapes, pomegranate (anar)] | 20 mins | 12 mins | [Fruit Based Indian Desserts, Custard, Karwa Chauth, Raksha - Bandhan, Mother's Day, Children's Day, Iftar Recipes for Ramadan / Ramzan] | 8Makes 8 servings | Indian | fruit custard recipe | Indian fruit custard | easy vanilla custard | with 22 amazing images. If you are looking for a super quick, easy dessert that doesn’t require you too much hassle, then this recipe is for you! Learn how to make fruit custard recipe | Indian fruit custard | easy vanilla custard | fruit custard is a timeless recipe that has been enjoyed for generations, this easy dessert is an aesthetic mix of fresh fruits and creamy vanilla custard. custard fruit salad is also quite filling, with a basketful of fruits and custard to boot. The fruits we have used are grapes, apples, chickoo, banana and pomegranate. You can also prepare this with any other combination of seasonal fruits of your choice– just make sure that the fruits used in Indian fruit custard recipe have a proper blend of flavours and textures. Tips to make fruit custard: 1. You can also add other fruits of your choice like kiwi, orange etc. 2. Use full fat milk to get luscious and creamy custard. 3. Cool the custard milk completely then only add the fruits. Enjoy fruit custard recipe | Indian fruit custard | easy vanilla custard | with detailed step by step photos. | [To make fruit custard, combine 1/2 cup milk and custard powder in a small bowl. Whisk well and keep aside., Heat 4 cups of milk in a deep pan, add the prepared custard milk mixture and sugar., Mix well and cook on a medium flame for 10 to 12 minutes, while stirring continuously using a whisk until it becomes thick consistency., Remove it in a deep bowl and cool the mixture completely., Once cooled, add all the fruits and mix well., Refrigerate for atleast 1 hour., Serve the fruit custard chilled.] | [Energy, 213 cal, Protein, 5.4 g, Carbohydrates, 30.1 g, Fiber, 2.6 g, Fat, 7.6 g, Cholesterol, 18 mg, Sodium, 26.4 mg] | fruit-custard-mixed-fruit-custard-41329r |
| rcp1218 | Fruit Daiquiri | NA | NA | [chopped mixed fruits, sugar syrup, lemon juice, ice, rum, pineapple (ananas) slices] | 10 min. | Nil. | [Mexican Drinks, Mexican Party] | 1Makes 1 glass. (1 ) | Mexican | | [Put in a liquidiser the cut fruit, sugar syrup, lemon juice, white rum and crushed ice., Blend for 1 minute. Pour into a tall glass., Decorate with pineapple slices and serve cold.] | [Energy, 250 cal, Protein, 1.2 g, Carbohydrates, 25.7 g, Fiber, 4.3 g, Fat, 0.6 g, Cholesterol, 0 mg, Vitamin A, 40.5 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.3 mg, Vitamin C, 40.3 mg, Folic Acid, 8.1 mcg, Calcium, 36.1 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 23.3 mg, Potassium, 237.6 mg, Zinc, 0.1 mg] | fruit-daiquiri-1218r |
| rcp503 | Fruit Daiquiri Mocktail | NA | NA | [chopped mixed fruits, sugar syrup, lemon juice, crushed ice, pineapple (ananas) slices] | 10 mins | 0 mins | [Indian Juices, Indian Mocktails, Cocktail Party] | 1Makes 1 servings | Indian | A cooling blend of mixed fruit pulp and crushed ice with just a little lemon juice. Goes famously well for cocktail parties. | [Put in a liquidiser the cut fruit, sugar syrup, lemon juice and crushed ice., Blend for 1 minute. Pour into a tall glass] | [Energy, 111 cal, Protein, 1.2 g, Carbohydrates, 25.7 g, Fiber, 4.3 g, Fat, 0.6 g, Cholesterol, 0 mg, Sodium, 23.7 mg] | fruit-daiquiri-mocktail-503r |
| rcp722 | Fruit Ice Lollies Recipe | NA | NA | [orange juice, pineapple juice, mango juice, powdered sugar] | 5 mins | 0 mins | [Lollies / Candies, Children's Day, Indian Freezer, Sweet Recipes for Kids, Kids After School, Indian Birthday Party Desserts] | 8Makes 8 lollies | Indian | A perfect mid-meal snack for the hot summer days that are waiting around the corner, these quick and easy Fruit Ice Lollies will be loved by kids and adults alike. With a perfect blend of fruity flavours and the right level of sweetness, these lollies taste too good! Moreover, this recipe requires no cooking and can be made in a jiffy. Even kids can make it themselves! Remember to keep the lollies outside the freezer for a few minutes before trying to unmould them, otherwise it will be too difficult to pull them out in tact. You can also try Yoghurt Lollies or Strawberry Lollies . | [Combine all the ingredients in a deep bowl and mix well., Pour equal quantities of the mixture into 8 ice candy moulds and freeze overnight., To unmould, allow the moulds to remain outside the freezer for 5 minutes and then unmould by pulling it out., Serve immediately.] | [Energy, 86 cal, Protein, 0.8 g, Carbohydrates, 20.1 g, Fiber, 2.6 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 30.8 mg] | fruit-ice-lollies-recipe-722r |
| rcp2853 | Fruit Kulfi, Banana and Apple Kulfi | NA | NA | [chopped bananas, chopped apples, milk, condensed milk, milk powder, cardamom (elaichi) powder] | 10 mins | 25 mins | [Punjabi Sweets, Mughlai Mithai, Fruit Based Indian Desserts, Traditional Indian Mithai, Kulfi, Raksha - Bandhan, Mother's Day] | 5Makes 5 kulfis | Punjabi | Kulfi is an all-time favourite Indian dessert , which captivates us with its intensely milky flavour and spicy notes. You might have tried different variants of kulfi with more nuts, spices, etc. However, have you ever thought of adding fruits to your Kulfi? Well, here is a delicious Fruit Kulfi, which delights you with the pleasant flavour of apples and the mushy sweetness of bananas. The Banana and Apple Kulfi not only tastes awesome, it also has a super creamy and thick texture, which you will thoroughly enjoy. Enjoy this kulfi after a having some chatpata chaat . | [Combine the milk, condensed milk and milk powder in a deep non-stick pan, mix well and bring to a boil., Add the cardamom powder, mix well and cook on a medium flame for 20 minutes, scraping the sides in between, while stirring occasionally. Switch off the flame and allow the mixture to cool completely., Once cooled, add the bananas and apples and mix well., Pour the mixture into 5 kulfi moulds and freeze for 10 to 12 hours or till set., To unmould, allow the moulds to remain outside the freezer for 5 minutes and then unmould by inserting a wooden skewer stick or a fork in the centre of the kulfi and pulling it out., Serve immediately.] | [Energy, 276 cal, Protein, 8.5 g, Carbohydrates, 31.2 g, Fiber, 0.7 g, Fat, 10.9 g, Cholesterol, 16 mg, Sodium, 69.8 mg] | fruit-kulfi-banana-and-apple-kulfi-2853r |
| rcp30822 | Fruit Lollies | Snacks | NA | [freshly squeezed pineapple juice, freshly squeezed orange juice, strawberry pulp powdered sugar] | | | [Indian Snacks using Fruits, Sweet Snacks, Lollies / Candies, Sweet Recipes for Kids, Kids After School, Kids Weight Gain] | 4Makes 4 servings | Indian | Lollies are all-time favourite… to the extent of being one of the most interesting aspects of childhood! Unlike their commercial counterparts, these fruit lollies don't use artificial flavours and colours. Instead, they provide lots of nutrients including vitamins C and A. Ensure that the fruits are completely ripe and sweet to avoid adding more sugar. | [Add ½ tsp of sugar to all the juices and keep aside., Take small glasses or candy moulds of desired shapes, pour 2 tbsp of pineapple juice at the bottom of each mould and refrigerate to set., When fully set, pour 2 tbsp of orange juice in each glass to make a layer and refrigerate to set without disturbing., When fully set, pour 2 tbsp of strawberry mixture in each glass and refrigerate again to set for atleast an hour., Just before serving, hold the glasses under a running tap and take out the lollies., Serve immediately.] | [Energy, 85 cal, Protein, 1 g, Carbohydrates, 19.5 g, Fiber, 3.5 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 33.1 mg] | fruit-lollies-30822r |
| rcp490 | Fruit Punch | NA | NA | [orange juice, mango juice, pineapple juice, fresh cream] | 2 mins | 0 mins | [Indian Juices, Indian Mocktails, Indian Party, Western Party, Island Party, Cocktail Party, Kids After School] | 3Makes 3 glasses | Indian | how to make fruit punch recipe | fruit punch mocktail | fruit punch with cream | with 6 amazing steps. how to make fruit punch recipe | fruit punch mocktail | fruit punch with cream is a refreshing mocktail, perfect for any party. Learn how to make fruit punch mocktail. To make fruit punch, combine orange juice, mango juice, pineapple juice and fresh cream in a deep bowl, mix well using a whisk. Serve immediately. One of the most popular welcome drinks served at most parties, the fruit punch with cream features a delightful blend of colours and flavours. The heady aroma of fruits entices your taste buds and refreshes your senses, making it a worthy drink to prepare even on a normal day when you feel dull and require a battery recharge! The blend of assorted fruit juices with fresh cream balances the flavours, and makes this refreshing fruit punch mocktail drink soothing too. Serve with starters like Carrot and Cheese Fingers, Cheesy Corn Tarts with Caramelised Onions, Baby Corn Fritters and Hara Bhara Kebabs. Tips for fruit punch. 1. We recommend you use ready made juices for this recipe as they have the perfect balance of taste and colour. 2. Using chilled juices is a must as this drink must be served immediately on serving. Enjoy how to make fruit punch recipe | fruit punch mocktail | fruit punch with cream | with step by step photos. | [Combine all the ingredients in a deep bowl, mix well using a whisk., Serve immediately.] | [Energy, 244 cal, Protein, 2.6 g, Carbohydrates, 52.9 g, Fiber, 7.2 g, Fat, 2.5 g, Cholesterol, 0 mg, Sodium, 91.8 mg] | fruit-punch-490r |
| rcp33218 | Fruit Punch ( Party Drinks ) | NA | NA | [chopped peaches, chopped pineapple, chopped apples, chopped strawberries, chopped watermelon (tarbuj), chopped grapes, cranberry, orange juice, crushed ice] | 20 mins | 0 mins | [Maharashtrian Upvas (Fasting), Indian Mocktails] | 9Makes 8 to 10 servings | Maharashtrian | Fruit punch, every fruit has a distinct colour, flavour, nutritional benefit, and in total, what i would call the fruit’s ‘effect’. Nature has paid so much attention to creating them. Just that we do not pay enough attention to these natural treasures! here is a simple drink that combines so many fruits into it, that all their flavours come together to delight us! use your imagination in bringing together the right fruits – you can use 4 to 5 fruits of your choice in the same drink. As you select every fruit, recollect its texture and flavour and try to associate it with the other fruits to see how well it will combine. Glass used: pitcher | [Combine the peaches, pineapple, apples, strawberries, watermelon and grapes along with 1½ cups of water and blend in a mixer till smooth. Strain the juice if desired., Transfer to a pitcher, add the cranberry juice and orange juice and mix well using a ladle. Serve immediately.] | [Energy, 36 cal, Protein, 0.5 g, Carbohydrates, 8.2 g, Fiber, 1.3 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 5.9 mg] | fruit-punch--party-drinks--33218r |
| rcp35063 | Fruit Raita, Healthy Mix Fruit Raita | NA | NA | [chopped apple, chopped pineapple, pomegranate (anar), curd (dahi), chopped mint leaves (phudina), black salt (sanchal), freshly ground black pepper (kalimirch), salt] | 15 mins | 0 mins | [Punjabi Raita | Punjabi Chutney | Achar, Quick Indian Salads, Raitas, Karwa Chauth, Indian Party, Refrigerator, Healthy Foods for Kids] | 3Makes 3 servings | Punjabi | fruit raita recipe | healthy mix fruit raita | easy mixed fruit raita | with 17 amazing images. fruit raita recipe | healthy mix fruit raita | easy mixed fruit raita is a nourishing bowl for one and all. Learn how to make healthy mix fruit raita. To make fruit raita, mix the dressing and refrigerate it for at least an hour or till use. Just before serving, combine the apple, pineapple and pomegranate in a deep bowl. Add the dressing and toss well. Serve mixed fruit raita. This sweet and delicious raita makes use of curds-which is a powerhouse of calcium. A cup of low-fat curd is a must to meet the adult recommended dietary allowance for calcium. This easy mixed fruit raita will ensure that you stock up on calcium through tasty means! The fruits are a storehouse of nutrients like vitamin C and other antioxidants which will help to reduce inflammation and boost immunity. The healthy mix fruit raita is a wise pick for heart patients, diabetics and weight-watchers. They can benefit from the fibre in the fruits and manage blood cholesterol and blood sugar levels. They can make their choice between full fat curd and low fat curd depending on the recommended fat intake. Tips for fresh fruit raita. 1. Use fresh curd for best flavour. 2. Make sure the pineapple is not sour to avoid the addition of sugar. 3. To make this raita for upvas, avoid the use of mint, pepper powder, black salt and salt. Instead add rock salt (sendha namak). Enjoy fruit raita recipe | healthy mix fruit raita | easy mixed fruit raita | with step by step photos. | [To make fruit raita, mix the dressing and refrigerate it for at least an hour or till use., Just before serving, combine the apple, pineapple and pomegranate in a deep bowl., Add the dressing and toss well., Serve mixed fruit raita.] | [Energy, 163 cal, Protein, 5.2 g, Carbohydrates, 19.9 g, Fiber, 3.8 g, Fat, 6.8 g, Cholesterol, 16 mg, Sodium, 49.4 mg] | fruit-raita-healthy-mix-fruit-raita-35063r |
| rcp22242 | Fruit Salad in Honey Lime Dressing | NA | NA | [watermelon (tarbuj) cubes, pineapple cubes, grated carrot, cucumber cubes, ginger (adrak) paste, lemon juice, honey, low fat curds (dahi), salt] | 15 mins | 0 mins | [Indian Salads with dressing, Kids Weight Loss, Low Carb Diet, Healthy Indian Salads with healthy dressing, Zero Oil Salads, Lower Blood Pressure Salads, Low Carb Salads] | 4Makes 4 servings | Indian | fruit salad in honey lime dressing recipe | ginger fruit salad | healthy Indian fruit salad | with 20 amazing images. fruit salad in honey lime dressing is a perfect light Indian salad to make in Summer. Learn how to make ginger fruit salad. fruit salad in honey lime dressing features a unique combination of fruits and vegetables – water-rich watermelon, juicy cucumber, tangy pineapples and sweet carrots – in a peppy lemon and honey dressing. The highlight of the dressing is the addition of ginger, which complements the flavour of watermelon and pineapple wonderfully well. This mixed fruit salad in ginger Dressing is quite wholesome too, as watermelons are rich in iron, the absorption of which is improved with the help of lemon. Tips for fruit salad in honey lime dressing. 1. Serve ginger fruit salad immediately when you have added the dressing as it will release water later if you keep it in the fridge. 2. Cover with a cling wrap and put in the fridge to chill till you want to serve. 3. When watermelon is not in season, go for muskmelon, which is also quite apt for this fruit salad in honey lime dressing. Enjoy fruit salad in honey lime dressing recipe | ginger fruit salad | healthy Indian fruit salad | with step by step photos. | [To make fruit salad in honey lime dressing, combine all the ingredients in a bowl (except the dressing) and chill in the fridge till you want to serve., Add the honey lime dressing and mix well., Garnish with coarsely crushed and roasted peanuts., Serve fruit salad in honey lime dressing immediately.] | [Energy, 48 cal, Protein, 0.7 g, Carbohydrates, 10.6 g, Fiber, 2.8 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 43.2 mg] | fruit-salad-in-honey-lime-dressing-22242r |
| rcp4831 | Fruit Sandesh ( Calcium) | NA | NA | [grated paneer (cottage cheese), sugar, milk powder, milk, orange juice, cornflour, sugar, lemon juice, chopped mixed fruits] | 15 mins | 2 mins | [Bengali Sweets, Fruit Based Indian Desserts, Diwali, Diwali Sweets Mithai, Pan, Senior Citizen, Pregnancy Calcium Rich] | 4Makes 4 servings | Bengali | The Fruit Sandesh is sure to send perky signals of delight to your brain! A rich sandesh topped with homemade orange sauce and an assortment of fruits, this dessert is a medley of all your favourite things. The presentation is so exciting that everybody, including kids, will surely give it a try – and fall head over heels in love with it too. | [Combine all the ingredients in a mixer and blend till smooth., Spread the sandesh evenly in a 100 mm. (4") diameter serving flat plate and chill for atleast 30 minutes., Combine all the ingredients in a small deep pan, mix well and cook on a high flame for 2 minutes, while stirring continuously. Cool completely. Keep aside., Pour the prepared orange sauce over the sandesh and finally top it with some mixed fruits., Cut the sandesh into wedges or squares., Serve immediately or refrigerate for 1 hour and serve chilled.] | [Energy, 205 cal, Protein, 6.6 g, Carbohydrates, 22.6 g, Fiber, 1.4 g, Fat, 9.8 g, Cholesterol, 0.6 mg, Sodium, 6.6 mg] | fruit-sandesh---calcium-4831r |
| rcp855 | Fruit Tarts | NA | NA | [plain flour (maida), soft butter, salt, water, milk, sugar, custard powder, a few drops of vanilla essence, canned mixed fruit, sugar, cornflour, lemon juice, orange colour, Praline Powder, orange marmalade] | 30 min. | 20 min. | [Italian Desserts, Fruit Based Indian Desserts, Pies / Tarts, Baked, Christmas, Father's Day, Children's Day] | 20Makes 20 tarts. | Indian | Rich, delicious and yummy tarts. | [Sieve the flour with the salt., Rub in the butter and make a dough by adding ice-cold water., Roll out the dough to about 3 mm. thickness., Cut with fluted cutter of desired size., Press into tart cases and prick with a fork., Bake blind in a hot oven at 230 degree C (450 degree F) for 10 to 12 minutes., Cool the tart cases., Mix the custard powder in a little milk., Add the sugar and remaining milk and put to boil., When the milk starts boiling, add the custard powder mixture and boil until thick while stirring continuously., Cool the custard and add the vanilla essence., Drain the syrup from the can and keep aside. Chop the fruit., Add the sugar and cornflour to the syrup and mix well. Boil until the mixture thickens slightly., Cool and then add the lemon juice and colouring. Add the fruits in the sauce and mix well., Fill the tarts with some custard sauce and then with some mixed fruit., Brush with warm marmalade and sprinkle parline powder on the sides., Serve.] | [Energy, 114 cal, Protein, 1.9 g, Carbohydrates, 14.1 g, Fiber, 0.8 g, Fat, 5.2 g, Cholesterol, 14.9 mg, Sodium, 49.2 mg] | fruit-tarts-855r |
| rcp1782 | Fruit Turnovers with Cinnamon Custard Sauce | NA | NA | [plain flour (maida), whole wheat flour (gehun ka atta), ghee, ripe papaya, peeled and chopped, cornflour, sugar, nutmeg (jaiphal) powder, ghee, milk, sugar, cinnamon (dalchini), custard powder] | 30 minutes. | 50 minutes. | [Fruit Based Indian Desserts, Custard, Mother's Day, Thanksgiving] | 8Makes 8 ghugharas. | Indian | Ghugharas stuffed with sweet papaya mixture served with a cinnamon custard sauce. | [Sieve the flours and mix with the melted ghee., Add enough water to the flour to make a soft dough., Cover and set aside., Heat the ghee in a pan, add the papaya and cornflour and cook, stirring continuously till the mixture thickens., Add the sugar and nutmeg powder to the papaya mixture and cook for some more time., Allow the mixture to cool., Mix the custard powder in 1/4 cup of cold milk to make a smooth paste., Put the rest of the milk to boil with the sugar and cinnamon., When the milk starts boiling, add the custard paste gradually stirring continuously., Cook for 1 minute and cool., Divide the dough into 8 equal portions., Roll each portion into 75 mm. (3") diameter circles., Put some papaya mixture in the centre of each circle., Gently fold into a semicircle and seal the edges., Make turns on the edges by rolling the edges carefully with your thumb and forefinger to get the ghughara or karanji shape as shown in the picture., Deep fry ther ghugharas till golden brown in colour., Serve hot with custard sauce.] | [Energy, 206 cal, Protein, 4.4 g, Carbohydrates, 27.4 g, Fiber, 1.7 g, Fat, 7.7 g, Cholesterol, 8 mg, Sodium, 16 mg] | fruit-turnovers-with-cinnamon-custard-sauce-1782r |
| rcp3089 | Fruits with Custard ( Baby and Toddler Recipe) | NA | NA | [mixed chopped fresh fruits, milk, digestive biscuit , crushed, sugar] | 5 mins | 5 mins | [Boiled Indian recipes, Deep Pan, Quick Indian Sweets, Sweet Recipes for Kids, Kids High Energy Indian Foods, Kids Calcium Rich Indian recipes, Recipes for Baby (10 to 12 Months)] | 1Makes 0.75 cup | Indian | I didn't want to use refined cornflour to make custard, so i experimented with this really easy way to make an instant custard. It's ready in a jiffy and full of goodness too. Serve it with your baby's favourite fruits. | [Bring the milk and sugar to a boil and add the biscuit. Allow it to mix with the milk so that the milk thickens. Mix well so that the custard does not have any lumps., Cool completely and add the fruits. Serve immediately.] | [Amt, 139 gm, Energy, 194 kcal, Protein, 5.1 gm, Cho, 19.0 gm, Fat, 8.5 gm, Vit-A, 413.9 mcg, Vit-C, 7.9 mg, Calcium, 222.5 mg, Iron, 0.6 mg, F.Acid, 5.6 mcg, Fibre, 0.1 gm] | fruits-with-custard--baby-and-toddler-recipe-3089r |
| rcp33010 | Fruits with Low Fat Cream Cheese | NA | NA | [strawberries, strawberries, cornflour, sugar substitute, pear cubes, apple cubes, mango cubes banana cubes, grapes, cream cheese] | 15 mins | 10 mins | [Low Cal Sweets / Desserts, Refrigerator, Non-stick Pan] | 4Makes 4 cups | NA | Fruit cups, this lip-smacking fruity dessert is a powerhouse of antioxidants. The look of fruits topped with low-fat cream cheese, drizzled with strawberry glaze makes you wish for more even before you’ve had your first bite! | [Combine all the ingredients together in a non-stick pan, add little water and mix well., Cook on a medium flame till the mixture thickens. Keep aside., Combine all the fruits and low-fat cream cheese together in a bowl. Keep refrigerated for at least an hour., Divide the fruits into 4 equal portions and put each portion in 4 individual big cups or bowls., Pour ¼ cup of cream cheese and top with 1 tbsp of strawberry glaze over it in each cup or bowl. Serve immediately.] | [Energy, 222 cal, Protein, 4.7 g, Carbohydrates, 14.1 g, Fiber, 2.8 g, Fat, 16.3 g, Cholesterol, 41.3 mg, Sodium, 285.3 mg] | fruits-with-low-fat-cream-cheese-33010r |
| rcp2960 | Fruity Bean Salad | NA | Veg | [boiled mixed sprouts, apple cubes, orange segments, grapes, iceberg lettuce, chopped spinach (palak), chopped green chillies, whisked curds (dahi), chopped mint leaves (phudina), powdered sugar, salt] | 20 mins | 0 mins | [Pregnancy, Gluten Free Veg Indian, Pregnancy Calcium Rich, Gluten Free Kids] | 4Makes 4 servings | Indian | I often create new recipes with what is left in the refrigerator. Many of these creations work and my family lets me know when they don't. This is one of the recipes that got a hearty nod. It provides adequate amounts of calcium, vitamin C, iron and fibre. Sprouting the pulses increases their nutrient content and also makes them easier to digest as compared to whole unsprouted pulses. | [Combine all the ingredients in a bowl and toss well., Just before serving, pour the curd dressing over the salad and toss well., Refrigerate for at least one hour., Serve chilled.] | [Energy, 170 cal, Protein, 7.7 g, Carbohydrates, 25.3 g, Fiber, 5.5 g, Fat, 3.4 g, Cholesterol, 6 mg, Sodium, 33 mg] | fruity-bean-salad-2960r |
| rcp33209 | Fruity Beetroot Soda | NA | NA | [beetroot cubes, pineapple cubes, apple cubes, black salt (sanchal), chaat masala, salt, sprite] | 10 mins | 0 mins | [Indian Juices, Cocktail Party, Mixer] | 6Makes 6 glasses | Indian | While you are sure to have tried Juices combining fruits and vegetables, this unique blend of beetroot and fruits with soda is something unique! Beetroot gives not only an appealing colour but also a pleasant texture to the drink, while pineapple and apple lend tang and sweetness respectively. Black salt and chaat masala lend a spicy touch to this drink, which is finally fizzed up with Sprite. Mix gently after adding the soda so that it doesn’t bubble up and spill over. Serve the Fruity Beetroot Soda absolutely cold. | [Combine the beetroot, pineapple, apple, black salt and 1½ cups of chilled water in a mixer and blend till smooth., Transfer the mixture into a deep bowl, add the chaat masala and salt and mix well., Put ¼ cup of the mixture into a tall glass and pour ½ cup sprite over it and stir it gently., Repeat step 3 to make 5 more glasses., Serve immediately.] | [Energy, 77 cal, Protein, 1.2 g, Carbohydrates, 15.8 g, Fiber, 2.9 g, Fat, 1 g, Cholesterol, 0 mg, Sodium, 63.4 mg] | fruity-beetroot-soda-33209r |
| rcp3492 | Fruity Chana Salad, Indian Diabetic Salad | NA | Vegan | [boiled kabuli chana (white chick peas), chopped cucumber, orange segments, sliced onions, lettuce, chopped tomatoes, chopped coriander (dhania), lemon juice, salt, freshly ground black pepper (kalimirch)] | 10 mins | 0 mins | [Indian Fruit Salad Recipes, Low Calorie Indian Salad, Refrigerator, Vegan, Antioxidant Rich Indian, Diabetic Salads, Healthy Salads Fruit Based Salads] | 4Makes 4 servings | Indian | fruit chana salad recipe | Indian fruit, vegetable and chana salad | healthy kabuli chana salad | with 26 amazing images. fruit chana salad recipe | Indian fruit, vegetable and chana salad | healthy kabuli chana salad is a wholesome salad with lots of health benefits to reap. Learn how to make Indian fruit, vegetable and chana salad. Turn to this delightful Indian fruit, vegetable and chana salad when you have leftover chick peas and a basket of fruits in the refrigerator. It is a perfect blend of texture and flavours ranging from not just perfectly cooked kabuli chana, but also pleasant tang from tomatoes and lemon juice to crunch of veggies like onions, cucumber and lettuce. The chick peas have a wealth of nutrients like energy, protein, calcium and iron while the orange segments together with lemon juice abound in vitamin C which helps to enhance our resistance to diseases. Feel free to replace orange with fruits that are handy or fruits you love the most, taking care to avoid ones like mangoes, bananas etc in this healthy kabuli chana salad. Heart patients, diabetics, weight-watchers and all healthy individuals can turn to this protein dense salad. They can also benefit from antioxidants like lycopene from tomatoes and quercetin from onions. These antioxidants are a way to ward off the harmful free radicals from the body and maintain the health of organs. Serve this fruit chana salad with a light main course at lunch time and watch your loved one's relish it. Tips for fruit chana salad. 1. You can add extra virgin olive oil to the recipe. 2. Add roasted and crushed peanuts to get the nice crunch to the salad. 3. Replace orange with pomegranate if you wish. Enjoy fruit chana salad recipe | Indian fruit, vegetable and chana salad | healthy kabuli chana salad | with step by step photos. | [Combine all the ingredients except the lemon juice, salt and pepper and chill., Just before serving, add lemon juice, salt and pepper and mix well., Serve chilled.] | [Energy, 99 cal, Protein, 4.3 g, Carbohydrates, 17.5 g, Fiber, 7 g, Fat, 1.3 g, Cholesterol, 0 mg, Sodium, 16.6 mg] | fruity-chana-salad-indian-diabetic-salad-3492r |
| rcp1140 | Fruity Chocolate Tarts ( Eggless Desserts Recipe) | NA | NA | [tarts, milk, custard powder, sugar, beaten whipped cream, vanilla essence, dark chocolate, chopped mixed fruits] | 5 mins | 10 mins | [Italian Desserts, Fruit Based Indian Desserts, Chocolate Dessert, Indian Birthday Party Desserts] | 10Makes 10 tarts | Indian | There is chocolate for the chocolate lovers, fruits for the fruit lovers and custard for the kids—in short fruity chocolate tarts are sure to please everybody! these are pastry tarts lined with dark chocolate, filled with custard and slices of fresh fruits. You can prepare the custard in advance to save time. | [Combine the ½ cup of milk and custard powder in a bowl, mix well and keep aside., Combine the remaining milk and sugar in a pan and bring to boil., Add the custard mixture and cook on a medium flame for 3 to 4 minutes, while stirring continuously., Remove from the flame and keep aside to cool completely., Add the beaten whipped cream and vanilla essence and fold gently. Keep aside., Place the tarts on a flat surface, spread a little warm melted chocolate on the insides of the tarts using a pastry brush and refrigerate for atleast 15 minutes., Just before serving, pipe a little custard in the centre of each of the chocolate lined tarts., Serve immediately garnished with mixed fruits.] | [Energy, 281 cal, Protein, 4.3 g, Carbohydrates, 24.8 g, Fiber, 0.1 g, Fat, 18.8 g, Cholesterol, 36.8 mg, Sodium, 116.6 mg] | fruity-chocolate-tarts--eggless-desserts-recipe-1140r |
| rcp22243 | Fruity Corn Salad, Fruit, Corn and Cucumber in Mint Dressing | Snacks | NA | [watermelon (tarbuj) cubes, pineapple cubes, boiled sweet corn kernels (makai ke dane), cucumber cubes, lettuce, salt, chopped mint leaves (phudina), grated ginger (adrak), chopped green chillies, lemon juice, honey, salt] | 20 mins | 0 mins | [Indian Snacks using Fruits, Kids Weight Loss, Healthy Indian Salads with healthy dressing, Healthy Toss & Mix Salads (No cooking), Recipes for glowing skin, Healthy Heart Salads Raitas] | 4Makes 4 servings | Indian | Rich in vitamin A, vitamin C and folic acid, this colourful salad is made with a well-chosen combination of fruits and vegetables! Lemon juice and mint go hand-in-hand to create a tangy tasting dressing. Sweet corn contributes a mild sweetness that combines well with pineapple, lettuce and watermelon. A perfect salad for summertime that goes well a glass of cool and refreshing Panha and some Low-Cal Potato Wafers . | [Combine the mint leaves, ginger, green chillies and lemon juice with 1 tbsp of water in a mixer and blend to a coarse paste., Transfer the mint paste into a bowl, add the honey and salt and mix well. Keep aside., Combine all the ingredients in a deep bowl, pour the mint dressing over it and toss well., Serve immediately.] | [Energy, 80 cal, Protein, 1.9 g, Carbohydrates, 19.1 g, Fiber, 3.3 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 36.3 mg] | fruity-corn-salad-fruit-corn-and-cucumber-in-mint-dressing-22243r |
| rcp3068 | Fruity Cream Cheese ( Baby and Toddler Recipe) | NA | Veg | [milk, lemon juice, strawberries mango pulp, sugar] | 5 mins | 10 mins | [No Cooking Veg Indian, Mixer, Sweet Recipes for Kids, Quick Indian recipes for Kids, Protein rich food for kids, Kids Calcium Rich Indian recipes] | Makes 0.25 cup | Indian | Cream cheese (or paneer as we know it), is an excellent source of concentrated energy, protein and calcium. Some babies tire of milk by the time they are 7 months old, but their calcium requirement still needs to be met. This recipe almost fulfils your baby's daily requirements along with that of vitamin a and vitamin c. | [Bring the milk to a boil and keep aside for 2 to 3 minutes., Add 1 teaspoon of lemon juice and stir the milk. If the milk does not curdle completely, add the other teaspoon of lemon juice and allow it to curdle completely. The whey should be transparent., Strain the solids through a muslin cloth, keeping the whey aside., Put the strained cream cheese in a blender and blend to make a smooth paste, adding more whey if you need to thin down the consistency of the cream cheese. Allow it to cool slightly., Add the fruits and sugar and blend again to a smooth puree. Serve immediately.] | [Amt, 241 gm, Energy, 272 kcal, Protein, 8.9 gm, Cho, 18.8 gm, Fat, 13.2 gm, Vit-A, 322.9 mcg, Vit-C, 18.1 mg, Calcium, 438.8 mg, Iron, 0.7 mg, F.Acid, 11.2 mcg, Fibre, 0.5 gm] | fruity-cream-cheese--baby-and-toddler-recipe-3068r |
| rcp37171 | Fruity Floral Medley ( Flower Arrangements) | NA | Veg | [orange, grapes] | 30 mins | 0 mins | [No Cooking Veg Indian, Barbeque Party Indian Recipes, Cocktail Party] | 1Makes 1 arrangement | Indian | Introduce a burst of colour into your home with this striking arrangement made from vividly hued gerberas and luscious grapes as presented by anuradha pittie. | [Place the pin holders between the two pieces of bark or sponge., Poke the greens and the golden rod into the pin holders on both sides., Arrange the yellow gerberas in the same manner., Tuck the red grapes around the yellow gerberas., Now add the orange gerberas in the gaps., Lastly, arrange the green grapes to complete your arrangement. Your fruit floral medley is ready., Make sure that the whole structure is well balanced once the grapes are placed to prevent it from toppling., Place it at a vantage point in your room to attract maximum attention.] | [Not Given] | fruity-floral-medley--flower-arrangements-37171r |
| rcp2572 | Fruity Iced Tea | NA | NA | [orange juice, tea bags, sugar, ice-cubes, mint leaves (phudina)] | 5 mins | 0 mins | [Tea, Chai, High Tea Party, Island Party, Recipes Kids can make, Kitty Party Drinks, Mocktails] | 4Makes 4 glasses | NA | Nothing like a cup of iced tea to shake awake your senses – and when it is perked up with some tangy orange juice and a few sprigs of mint, it gets even more invigorating! Make sure you cool the tea completely before mixing in the juice, so that the drink remains chill when you serve it. The Fruity Iced Tea is a wonderful drink to serve at parties, during the summer, and can be enjoyed on any other day too. | [Heat 1 cup of water in a saucepan, add the sugar and tea bags and boil on a medium flame for 2 minutes, while stirring occasionally., Cool and remove the tea., When the tea is completely cooled, add the orange juice and 1 cup of water and mix well., Pour equal quantities of the drink into 4 individual glasses, place 4 ice cubes in each glass., Serve immediately garnished with mint leaves.] | [Energy, 148 cal, Protein, 1.2 g, Carbohydrates, 35.1 g, Fiber, 1.9 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 7.9 mg] | fruity-iced-tea-2572r |
| rcp38251 | Fruity Lettuce Citrus Salad | NA | NA | [mixed fruits grapes strawberries, orange segments sweet lime (mosambi) segments, lettuce, salt, olive oil, lemon juice, orange squash] | 15 mins | 0 mins | [Quick Indian Salads, Toss & Mix Salads (No cooking), Western Party] | 2Makes 2 servings | Indian | This fruity lettuce citrus salad is a great combination on fruits, lettuce and citrus dressing, it is very easy to make and perfect for a party. . . | [Combine the mixed fruits, lettuce, citrus dressing and salt, in a bowl and toss well., Serve immediately.] | [Energy, 292 cal, Protein, 3.3 g, Carbohydrates, 34.2 g, Fiber, 6.1 g, Fat, 16.1 g, Cholesterol, 0 mg, Vitamin A, 1102.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.8 mg, Vitamin C, 63.3 mg, Folic Acid, 10.8 mcg, Calcium, 88 mg, Iron, 2.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 77.9 mg, Potassium, 332.1 mg, Zinc, 0.1 mg] | fruity-lettuce-citrus-salad-38251r |
| rcp1451 | Fruity Mango Juice | NA | NA | [mango pulp, powdered sugar, lemon juice, mango slices, crushed ice] | 5 mins | 0 mins | [Indian Juices, Indian Mocktails, Indian Home Remedies for Sunstroke] | 4Makes 4 small glasses | Indian | Mangoes are so closed entwined with the summer, nobody can go without them! While the fruit tastes great as it is, it also features in an unending array of recipes ranging from juices and ice-creams to subzis and desserts too. Here is a brilliant Fruity Mango Juice made with mango pulp and sugar, toned up with a dash of lemon juice that helps to highlight the flavour of mango while also balancing the sweetness. A garnish of fresh mango slices brings the best of the season to your glass! | [Combine all the ingredients in a deep bowl along with 1 cup of water and mix well., Refrigerate for 1 hour and serve chilled garnished with mango slices and crushed ice.] | [Energy, 39 cal, Protein, 0.3 g, Carbohydrates, 8.9 g, Fiber, 0.4 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 10.8 mg] | fruity-mango-juice-1451r |
| rcp875 | Fruity Orange Drink | NA | NA | [chopped mixed fruits, orange squash, lemonade, lemon juice, ice-cubes] | 5 mins | 4 mins | [Indian Mocktails, Indian Birthday Party, Barbeque Party Indian Recipes, Island Party, Kids High Energy Indian Foods] | 4Makes 4 glasses | Indian | When you feel your energy fizzling out, top it up with this fizzy drink! A refreshing combination of orange squash and lemonade is brought together with chopped fruits to create a drink that is both tangy as well as crunchy. This is because the fruits are not blended into the drink, but added in a finely chopped form, so you can feel and bite into each exciting piece. | [Combine all the ingredients in a deep bowl and mix well., Pour the drink into 4 individual glasses., Serve immediately topped with an ice cube in each glass.] | [Energy, 138 cal, Protein, 1.7 g, Carbohydrates, 29.7 g, Fiber, 3.3 g, Fat, 1.5 g, Cholesterol, 0 mg, Sodium, 7 mg] | fruity-orange-drink-875r |
| rcp41238 | Fruity Pani Puri | Snacks | NA | [orange juice, apple juice, chopped mint leaves (phudina), black salt (sanchal), cumin seeds (jeera) powder, chaat masala, pani puri masala, salt, puris, chopped apples, pomegranate (anar), chaat masala, salt] | 15 mins | 0 mins | [Indian Snacks for Entertaining, Chaat, Jain Snacks, Evening Tea Snacks, Diwali, Diwali Snacks, Indian Party] | 5Makes 5 servings | Jain | Perfect for fruit lovers, this unique pani puri recipes combines the zesty taste of fruits with the peppy taste of pani puri. Chopped fruits replace the traditional potato mixture stuffed into the puris, while a spicy fruity liquid replaces the normal pani. The fruity flavours of orange and apple juice blend beautifully with Indian masalas like chaat masala and pani puri masala to make the Fruity Pani Puri a unique experience worth remembering forever! This is an unusual snack to serve at parties , and will be enjoyed by everybody. | [Combine the apples, pomogranate, chaat masala and salt in a deep bowl and mix well. Keep aisde., Crack a small hole in the centre of each puris., Put a little of the apple-pomogranate mixture in each puri., Serve little of the pani in each shot glass and a stuffed puri on it., Serve immediately.] | [Energy, 221 cal, Protein, 2.2 g, Carbohydrates, 29.7 g, Fiber, 3.5 g, Fat, 10.5 g, Cholesterol, 0 mg, Sodium, 21.1 mg] | fruity-pani-puri-41238r |
| rcp8696 | Fruity Phirni | NA | NA | [low fat milk, poha, cornflour low fat milk, sugar substitute, sliced fruits] | 5 mins. | 10 mins. | [Mughlai Mithai, Iftar Recipes for Ramadan / Ramzan, Island Party, Calcium Rich Desserts, Low Calorie Indian Sweets, Desserts, Low Calorie Quick Recipes, Iftar Sweets, Desserts for Ramadan] | 4Serves 4. | Indian | A variation of rice phirni. Poha is a rich source of iron. Adding fruits provides nutrients as well fibre to your diet and makes the phirni colourful and interesting. | [Roast the poha in a non-stick pan till crisp. Do not allow to discolour., Remove from flame, cool and grind it coarsely. Keep aside., Boil the milk in another non-stick pan and add the poha while stirring continuously., Simmer for 5 to 7 minutes., Add the cornflour, simmer for another 2 to 3 minutes and remove from flame., Keep refrigerated for at least 1 hour., Just before serving, divide the fruits and phirni into 4 equal portions., Place the fruits into 4 individual bowls and top with a serving of the phirni., Serve immediately.] | [Energy, 128 cal, Protein, 6.6 g, Carbohydrates, 24.5 g, Fiber, 1.4 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 82.3 mg] | fruity-phirni-8696r |
| rcp35097 | Fruity Phirni ( Microwave Recipe) | NA | NA | [beaten rice (poha), milk, sugar, cornflour milk, sliced fruits banana apples] | 5 mins | 5 mins | [Fruit Based Indian Desserts, Phirni, Microwave, Children's Day] | 4Makes 4 servings | Indian | Fruity phirni combines iron-dense poha with nutritious fruits, to result in a luscious dessert you cannot refuse! avoid using citrus fruits like oranges and sweet lime; try chickoo instead. | [Place the beaten rice flakes on a flat microwave-safe plate and microwave on high for 1 minute till the beaten rice flakes are crisp., Remove from the microwave, cool and blend in a mixer to a coarse powder. Keep aside., Put the milk in a microwave safe bowl and microwave on high for 2 minutes., Add the beaten rice, sugar and cornflour–milk mixture, mix well and microwave on high for 2 minutes, stirring once in between after 1 minute. Keep aside to cool., Refrigerate for at least an hour., Just before serving, divide the phirni and fruits into 4 equal portions., Place a portion of fruits in each of the bowls and top them with a portion of phirni., Repeat step 7 to make 3 more servings., Serve chilled.] | [Energy, 257 cal, Protein, 5.6 g, Carbohydrates, 37.9 g, Fiber, 1.4 g, Fat, 6.9 g, Cholesterol, 16 mg, Sodium, 26.3 mg] | fruity-phirni--microwave-recipe-35097r |
| rcp33253 | Fruity Phirni, Protein Rich Recipes | NA | NA | [beaten rice (poha), milk, sugar, cornflour milk, sliced mixed fruits] | 5 mins | 10 mins | [Healthy Indian Recipes, Punjabi Sweets, Phirni, Boiled Indian recipes, Indian Party, Mixer, Non-stick Pan] | 4Makes 4 servings | Punjabi | Fruity phirni, a variation of rice phirni - soft in texture and pleasant to taste, it poses no problems for the elderly to consume. Roasting poha brings out the taste as well as makes it easier to grind. | [Dry roasts the beaten rice in a non-stick pan till crisp, while stirring continuously. Do not allow to discolor., Remove from the flame, cool and grind it coarsely. Keep aside., Boil the milk in another non-stick pan, add the sugar and roasted beaten rice and simmer for 3 to 4 minutes, while stirring continuously., Add the cornflour and milk mixture, mix well and simmer for another 2 to 3 minutes. Cool completely and refrigerate for at least 1 hour., To serve, place ¼ cup of mixed fruits into 4 individual serving bowls and top with equal quantity of the phirni. Serve chilled.] | [Energy, 297 cal, Protein, 7.8 g, Carbohydrates, 35.9 g, Fiber, 1.4 g, Fat, 10.1 g, Cholesterol, 24 mg, Sodium, 35.8 mg] | fruity-phirni-protein-rich-recipes-33253r |
| rcp30836 | Fruity Sandesh | NA | NA | [freshly squeezed orange juice, cornflour water, honey, paneer (cottage cheese), powdered sugar, orange flavoured tang, orange segments, banana, cut into thick roundles] | | | [Chenna, Sweet Recipes for Kids, Kids Weight Gain] | 4Makes 4 servings | NA | Put together a super duper dessert with fruits and paneer, delighting your kids' palates while at the same time helping them stock up on vitamins A and C. These chilled Sandesh will be a welcome refreshment when your child comes home exhausted after a day at school! | [Heat a non-stick pan, add the orange juice and cornflour paste and mix well., Simmer on a slow flame while stirring continuously till it thickens., Add the honey, mix well and simmer for another 1 minute., Remove form the flame and keep aside., Divide the orange sandesh into 4 equal portions and keep aside., Take each orange segment, slit vertically along the centre of the broad side and open it to make a round. Keep aside., Take a small glass plate, put one portion of the orange sanesh at the bottom and spread it evenly., Arrange an orange segment and bananas evenly over it. Refrigerate to chill., Warm the orange sauce and keep aside., Just before serving, pour 1 tbsp of the warm orange sauce over the fruits and serve immediately., Repeat with the remaining ingredients to make 3 more servings.] | [Energy, 168 cal, Protein, 3 g, Carbohydrates, 34.1 g, Fiber, 2.8 g, Fat, 2.6 g, Cholesterol, 0 mg, Sodium, 16.6 mg] | fruity-sandesh-30836r |
| rcp33021 | Fruity Sprouts Salad ( Weight Loss After Pregnancy ) | NA | NA | [papaya cubes, low-fat thick curds, powdered sugar, boiled mixed sprouts, kala chana chawli, apple cubes, pomegranate, chopped spinach (palak), salt] | 15 mins | 0 mins | [Weight Loss after Pregnancy] | 4Makes 4 servings | NA | Fruity sprouts salad, rich in beneficial ingredients – papaya aids digestion, curds boost the immune system and improve skin texture. Very satiating, specially when you are on diet and restrict your food intake. It’s all in the dressing is all i can say about this crunchy and sweet salad! | [Combine all the salad ingredients in a bowl and refrigerate to chill., Just before serving, add the chilled dressing and toss well. Serve immediately.] | [Energy, 65 cal, Protein, 2.3 g, Carbohydrates, 13.2 g, Fiber, 2.3 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 17.7 mg] | fruity-sprouts-salad--weight-loss-after-pregnancy--33021r |
| rcp4605 | Fruity Vegetable Salad ( Healthy Soups and Salads Recipe) | NA | NA | [apple cubes, orange segments, sliced bananas, cauliflower florets, oil, vinegar, salt freshly ground black pepper (kalimirch), sliced dates (khajur), fresh low-fat curds (dahi), orange juice, mustard (rai / sarson) powder, powdered sugar, salt, lemon juice, grated lemon rind] | 10 mins | 10 mins | [Indian Salads with dressing, Quick Indian Salads, Jain Salads, Steam, Healthy Indian Salads, Healthy Salads Fruit Based Salads, Healthy Indian Salads with healthy dressing] | 4Makes 4 servings | Jain | An interesting and colourful salad made from fibre rich ingredients like apple, cauliflower and dates further well complemented with an orange dressing. Cleanse your system with this fibre rich Fruity Vegetable Salad. | [Combine all the ingredients in a bowl and mix well. Refrigerate for at least an hour. Keep aside., Steam the cauliflower florets in a steamer for 8 to 10 minutes and cool completely., Transfer the cauliflower florets into a bowl, add the oil, vinegar, salt and pepper, mix well and keep aside to marinate for 5 minutes., Add all the remaining ingredients including the dressing and mix well., Serve immediately.] | [Energy, 115 cal, Protein, 2.3 g, Carbohydrates, 22.2 g, Fiber, 4.2 g, Fat, 1.9 g, Cholesterol, 0 mg, Sodium, 50.8 mg] | fruity-vegetable-salad--healthy-soups-and-salads-recipe-4605r |
| rcp1786 | Fruity Wine Gateau | NA | NA | [apple, pear, chikoo, banana, pomegranate (anar), orange, red wine port wine, sugar, cornflour, cinnamon (dalchini), nutmeg (jaiphal), basic sponge cake] | 20 mins | 5 mins | [Fruit Based Indian Desserts, Cakes, Father's Day, Thanksgiving] | 5Makes 4 to 6 servings | Indian | This combination of fruits, wine and cake is a gourmet's delight. | [Cut all the fruits into cubes. Separate out the pomegranate seeds., Heat the wine and sugar in a saucepan., Add the cinnamon and nutmeg and simmer for some time., Add the fruits and cook for 1 minute., In a small bowl, dissolve the cornflour in some water., Add this and simmer till the fruits are glazed., Remove from the fire and cool., Place the cake on a serving dish., Ladle out the sauce on the cake., Cut into individual portions and serve immediately.] | [Energy, 168 cal, Protein, 1 g, Carbohydrates, 32.7 g, Fiber, 3.7 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 19.8 mg] | fruity-wine-gateau-1786r |
| rcp4991 | Fruity Yoghurt, Sweetened Yogurt with Mixed Fruits and Corn Flakes | BreakFast | NA | [chopped mixed fruits, corn flakes wheat flakes, mint sprigs, curds (dahi), sugar, vanilla essence] | 15 mins | 0 mins | [Breakfast Cereals, Fruit Based Indian Desserts, Desserts for Entertaining, Sweet Recipes for Kids] | 6Makes 6 servings | Indian | Fruity Yoghurt is a great mix of flavours, with loads of visual appeal. It has the sweetness of curds, tanginess of fruits and crunchy flakes with a minty bite. It can double up as a healthy breakfast and also make an elegant dessert. | [Pour 2 tablespoon of the sweetened curds in each serving glass., Add some fruits of the mixed fruit over the curds., Pour 2 more tablespoons of the sweetened curds over the fruits., Top with the breakfast cereal of your choice and mint sprigs., Serve immediately.] | [Energy, 208 cal, Protein, 4.1 g, Carbohydrates, 33.9 g, Fiber, 3.5 g, Fat, 4.8 g, Cholesterol, 10.7 mg, Sodium, 73.2 mg] | fruity-yoghurt-sweetened-yogurt-with-mixed-fruits-and-corn-flakes-4991r |
| rcp30816 | Fruity Youghurt | Snacks | NA | [chopped mixed fruits, corn flakes wheat flakes, curds (dahi), powdered sugar, vanilla essence] | | | [Sweet Snacks, Sweet Recipes for Kids, Kids After School, Kids High Energy Indian Foods, Kids Weight Gain] | 4Makes 4 servings | Indian | Curds become even more enticing when served with crunchy fruits and cornflakes! For an added visual appeal, chop the fruits in innovative shapes and sizes or use a cookie cutter. Better still… why not get the kids to help you carve the fruits? | [Take a serving glass, pour ¼ cup of the blended curds at the bottom, add ½ cup of fruits and again ¼ cup of the curds over it., Refrigerate to chill., Just before serving top it with corn flakes and serve immediately.] | [Not Given] | fruity-youghurt-30816r |
| rcp4034 | Fudge Sauce ( Ice-creams and Frozen Desserts ) | NA | NA | [chocolate, sugar, water, butter, honey, vanilla essence] | 5 mins | 5 mins | [Fudge, Basic Indian Dessert Recipes] | 1Makes 1 cup (14 tbsp ) | Indian | Yummy rich dark chocolate sauce. The sauce consistency is free flowing and made by melting dark chocolate and adding honey and vanilla essence to give a lovely chocolate vanilla taste. Kids will love this sauce on its own. Use for ice cream toppings and sundaes. | [Combine the sugar, water and butter and cook over a slow flame until the sugar has melted. Remove from the fire., Add the honey and the grated chocolate and whisk well., Add the vanilla essence and mix well. Use as required.] | [Energy, 74 cal, Protein, 1.1 g, Carbohydrates, 4.7 g, Fiber, 0 g, Fat, 7.4 g, Cholesterol, 6.4 mg, Sodium, 21.6 mg] | fudge-sauce--ice-creams-and-frozen-desserts--4034r |
| rcp2612 | Fun Trifle | NA | NA | [sponge cake, bananas, apple, strawberry jam, fruit juice, milk, custard powder, sugar] | 20 mins | 0 mins | [Christmas, Sweet Recipes for Kids, Recipes Kids can make] | 5Makes 4 to 6 servings | NA | The fun trifle lives up to its name because it has everything you love—cake, fruits, jam and custard! it takes a bit of preparation but is quite easy to prepare. You can prepare a whole lot in the morning and stove it into the fridge to take out in the afternoon when your friends arrive for a chat. | [, , , , , , , , , Sereve chilled.] | [Not Given] | fun-trifle-2612r |
| rcp36099 | Fusilli and Vegetables in Creamy Sauce | NA | Veg | [cooked fusilli, olive oil, chopped garlic (lehsun), dried red chillies flakes, blanched broccoli florets, sliced and blanched baby corn, blanched carrot cubes, milk, fresh cream, grated processed cheese, salt freshly ground black pepper (kalimirch) powder] | 15 mins | 5 mins | [Italian Veg Pasta, Non-stick Pan, Kids Veg Pasta] | 4Makes 4 servings | Italian | Another favourite recipe of pasta to please your guests with goodness of veggies like broccoli, babycorn and carrots and the luxury of cream! | [Heat the oil in a non-stick pan, add the garlic and sauté for a few seconds., Add the chilli flakes and sauté for a few more seconds., Add all the vegetables, mix well and sauté for a minute., Add the milk, cream, cheese and salt, mix well and cook till the mixture starts boiling., Add the pasta and pepper, mix well and cook for more 2 minutes or till the pasta is evenly coated from all the sides., Serve immediately.] | [Energy, 281 cal, Protein, 7.4 g, Carbohydrates, 23.7 g, Fiber, 0.5 g, Fat, 16.5 g, Cholesterol, 0 mg, Vitamin A, 511.6 mcg, Vitamin B1, 0.3 mg, Vitamin B2, 0.2 mg, Vitamin B3, 1.8 mg, Vitamin C, 6.9 mg, Folic Acid, 14.3 mcg, Calcium, 174.9 mg, Iron, 1.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 22.3 mg, Potassium, 143.4 mg, Zinc, 0.4 mg] | fusilli-and-vegetables-in-creamy-sauce-36099r |
| rcp3305 | Fusilli with Red Pepper Sauce | NA | Veg | [cooked fusilli, red capsicum, olive oil, sliced onions, chopped garlic (lehsun), salt, chopped jalapeno, black pepper powder, fresh cream, dried mixed herbs, grated processed cheese, fresh cream, grated processed cheese] | 5 mins | 7 mins | [Italian Veg Pasta, Pastas] | 4Makes 4 servings | Italian | Romans often make this delicate preparation of pasta tossed with a lightly flavoured red pepper sauce spiked with herbs and jalapenos. As with many recipes where there are a few ingredients, it is the quality of the ingredients which makes the difference between a mediocre dish and an exceptional one. Choose firm and deep red coloured peppers, as they are sweeter and more concentrated in flavour. The result will be a more flavourful and brighter coloured sauce. You can replace the fusilli with any other short pasta like penne, conchiglie. You can even try the red pepper sauce with a filled pasta like tortellini or ravioli. The choice is yours. | [Combine the red capsicum and 2 cups of hot water in a bowl, cover and keep aside for 10 to 15 minutes., Heat the olive oil in a broad non-stick pan, add the onions and garlic and sauté on a medium flame for 1 to 2 minutes., Add the onion-garlic mixture to the soft capsicum and blend in a mixer till smooth., Pour the prepared sauce in a broad non-stick pan, add the salt, jalapeno, cream, mixed herbs and pepper powder, mix well and cook on a medium flame for 1 minute, while stirring continuously., Add the fusilli, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the grated cheese and mix well., Serve immediately garnished with fresh cream and cheese.] | [Energy, 218 cal, Protein, 5.7 g, Carbohydrates, 27.7 g, Fiber, 0.1 g, Fat, 9.2 g, Cholesterol, 0 mg, Vitamin A, 81.9 mcg, Vitamin B1, 0.4 mg, Vitamin B2, 0.2 mg, Vitamin B3, 2.6 mg, Vitamin C, 2.3 mg, Folic Acid, 7 mcg, Calcium, 48.9 mg, Iron, 1.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 3.2 mg, Potassium, 74.9 mg, Zinc, 0.5 mg] | fusilli-with-red-pepper-sauce-3305r |
| rcp3434 | Gajar Gobhi Aur Aam ka Achaar | NA | NA | [cauliflower, carrot, raw mangoes, ginger (adrak), chopped fresh turmeric (amba halad), turmeric (haldi) powder, chilli powder, mustard (rai / sarson) oil, salt, split fenugreek seeds (methi na kuria), mustard (rai / sarson) oil] | 15 mins | 0 mins | [Punjabi Raita | Punjabi Chutney | Achar, Pickles / Achar, Spicy Achar] | 2Makes 2 cups (28 tbsp ) | Punjabi | This spicy vegetable pickle is a well-known specialty in north indian homes where it is often eaten as a side vegetable. I actually tasted it the first time at a restaurant in delhi where i ended up eating larger servings of this pickle than anything else. You can eat this pickle as soon as it is made. If you wish to consume this pickle within 2 or 3 days, add only 2 tablespoons of mustard oil, but refrigerate the pickle. If it is to be stored for a longer period, you need to add the specified quantity of oil. | [Combine the cauliflower, carrots, raw mango, ginger, fresh turmeric, turmeric powder and salt and mix well. Keep aside for 2 to 3 hours. Drain out and discard the excess juices., Combine the cauliflower-carrot mixture, the marinade, chilli powder and mustard oil and toss well., Bottle in a sterilised glass jar and store upto 3 to 4 months in cool dry place or upto 6 months (refrigerated).] | [Energy, 79 cal, Protein, 0.2 g, Carbohydrates, 1 g, Fiber, 0.4 g, Fat, 8.2 g, Cholesterol, 0 mg, Sodium, 294.4 mg] | gajar-gobhi-aur-aam-ka-achaar-3434r |
| rcp2779 | Gajar ka Halwa, Microwave Gajar ka Halwa | NA | NA | [grated carrot, ghee, milk, sugar, grated mawa (khoya), cardamom (elaichi) powder] | 5 mins | 15 mins | [Mughlai Mithai, Comfort Foods, Traditional Indian Mithai, Microwave Desserts, Halwa, Microwave, Holi recipes] | 2Makes 2 servings | Indian | gajar ka halwa in microwave recipe | microwave gajar ka halwa with khoya | carrot halwa microwave recipe | quick microwave carrot halwa | gajar ka halwa in microwave is a beautifully encompassed Indian dessert which is perfect in terms of texture, flavour and aroma. Learn how to make quick microwave carrot halwa. To make gajar ka halwa in microwave, heat the ghee in a microwave safe bowl and microwave on high for 15 seconds. Add the carrot, mix well and microwave on high for 2 minutes. Add the milk, sugar and khoya, mix well and microwave on high for 12 minutes, while stirring every 2 minutes. Add the cardamom powder and mix well. Serve warm. At restaurants, mithai shops, parties and weddings, gajar halwa is a wonderful addition to the spread, as nobody has enough grit to resist it! Indeed, the unique juicy texture of this microwave gajar ka halwa with khoya, its balanced sweetness and innate richness make it totally irresistible. Now, we share a magical procedure to make this awesome mithai within minutes using the microwave oven. The carrot halwa microwave recipe shows you how to use the right ingredients in the right proportions and cook them in the right way, to whip up your favourite sweet in a jiffy. Check out for many more irresistible Microwave Desserts. The addition of mawa / khoya in quick microwave carrot halwa, reduces the cooking time and lends the perfect texture to this Indian mithai. This quick fix recipe is worth trying when red carrots are in season during the cold months of winter. Addition of cardamom powder is this mithai balances the flavours and makes it more luxuriant. Serve microwave gajar ka halwa with khoya warm as it is or with a dollop of Vanilla Ice-cream. Tips for gajar ka halwa in microwave. 1. Ensure to grate the carrot thick as they tend to shrink in size after cooking. 2. Grate the mawa before adding, so it cooks and uniformly blends with the carrots. 3. Remember to stie every 2 minutes while cooking at step 3, else the carrots will burn and not cook uniformly. 4. Since it is a microwave recipe, we suggest you serve this carrot halwa immediately and avoid re-heating it. Enjoy gajar ka halwa in microwave recipe | microwave gajar ka halwa with khoya | carrot halwa microwave recipe | quick microwave carrot halwa. | [To make gajar ka halwa, heat the ghee in a microwave safe bowl and microwave on high for 15 seconds., Add the carrot, mix well and microwave on high for 2 minutes., Add the milk, sugar and khoya, mix well and microwave on high for 12 minutes, while stirring every 2 minutes., Add the cardamom powder and mix well., Serve the gajar ka halwa warm.] | [Energy, 517 cal, Protein, 8.6 g, Carbohydrates, 64.6 g, Fiber, 2.9 g, Fat, 23.9 g, Cholesterol, 6 mg, Sodium, 30.6 mg] | gajar-ka-halwa-microwave-gajar-ka-halwa-2779r |
| rcp576 | Gajar Marcha Nu Sambhaariyu ( Gujarati Recipe) | NA | NA | [carrot strips, capsicum strips, oil, mustard seeds ( rai / sarson), asafoetida (hing), sambhaar, salt] | 10 mins | 1 mins | [Gujarati Kachumber / Chutneys / Achar, Jain Pickles / Chutneys / Raita / Salad, Pickles / Achar, Saute, Pan, Quick Pickles / Aachar] | 1Makes 1.25 cups (18 tbsp ) | Gujarati | A delectable accompaniment ready in minutes! carrots and capsicum, sautéed lightly with mustard seeds and tossed in a spicy masala—that’s it! remember that the crunchiness of the vegetables is the unique selling proposition of gajar marcha nu sambhaariyu. So, never overcook the veggies, and consume it fresh before the crispiness sags away! it tastes best when made fresh and can be stored for 4 to 5 days when refrigerated. | [Heat the oil in a broad pan and add the mustard seeds., When the seeds crackle, add the asafoetida, carrots and capsicums, mix well and sauté on a medium flame for a few seconds., Remove from the flame, add the sambhaar and little salt and mix well., Serve immediately or store refrigerated in an air-tight container., Sambhaar is a coarse real spicy powder made of split yellow mustard seeds and split fenugreek seeds along with indian spices made in most gujarati households. It is also readily available in stores.] | [Energy, 16 cal, Protein, 0.2 g, Carbohydrates, 1.2 g, Fiber, 0.5 g, Fat, 1.2 g, Cholesterol, 0 mg, Sodium, 204.4 mg] | gajar-marcha-nu-sambhaariyu---gujarati-recipe-576r |
| rcp4986 | Gajbaje, Mixed Vegetable in Coconut Curry | NA | Vegan | [grated coconut, dry red chillies (pandi), tamarind (imli) pulp, sweet potato (shakarkand) cubes, potato cubes, red pumpkin (bhopla / kaddu) cubes, sweet corn roundels, turmeric powder (haldi), salt, oil, mustard seeds ( rai / sarson), curry leaves (kadi patta)] | 15 mins | 18 mins | [Maharashtrian Bhaji, Sabzis with Gravies, Traditional Indian Sabzis, Indian Party, Non-stick Pan, Vegan, Vegan Indian Curries] | 4Makes 4 servings | Maharashtrian | A delicacy from Konkan cuisine, Gajbaje is a dish of mixed vegetables in a spicy coconut curry. The dish is quite easy to prepare – veggies are cooked till soft and then flavoured with a peppy coconut paste and finally topped with a traditional tempering, which instantly boosts the flavour and aroma of the dish. The coconut paste has a self-contained flavour, with the spiciness of red chillies and the tanginess of tamarind. Together with the tempering, this paste gives the assortment of veggies a totally fabulous taste! Some communities of the Konkan belt make this traditional delicacy on Aashad Ekadasi day, using a unique mix of veggies like amaranth stem, taro leaves, bamboo shoots and jackfruit seeds. It is believed that during their sojourn in the forest, one of the Pandavas, Bheema made this dish on Ekadasi day using the ingredients available in the wilderness they were residing in. Nevertheless, you can feel free to just open your fridge and use whatever veggies you find in it! | [Combine the coconut, red chillies, tamarind pulp with ¼ cup of water in a mixer and blend to a smooth paste. Keep aside., Combine the sweet potato, potato, red pumpkin and sweet corn along with 2½ cups of water in a deep non-stick pan, mix well, cover it with a lid and cook on a medium flame for 12 minutes, while stirring occasionally., Add the prepared coconut paste, turmeric powder and salt with ¼ cup of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Keep aside., For the tempering, heat the oil in a small non-stick pan, add the mustard seeds and curry leaves and sauté on a medium flame for 30 seconds., Pour this tempering over the prepared vegetable curry and mix well., Serve hot.] | [Energy, 336 cal, Protein, 7.5 g, Carbohydrates, 56.2 g, Fiber, 8.4 g, Fat, 11.8 g, Cholesterol, 0 mg, Sodium, 19 mg] | gajbaje-mixed-vegetable-in-coconut-curry-4986r |
| rcp22506 | Ganthia ki Subzi | NA | NA | [ganthia, mustard seeds ( rai / sarson), asafoetida (hing), turmeric powder (haldi), chilli powder, fresh curds (dahi), oil, salt, chopped coriander (dhania), ganthia] | 5 minutes | 3 minutes | [Quick Sabzis, Semi-Dry Sabzis, Sabzis with Gravies, Microwave Subzi, Deep Fry, Microwave, Microwave] | 2Serves 2 | NA | A Gujarati specialty, this dish can be prepared even when no veggies are available. Its simplicity and great taste make it one of my favourite preparations. For the perfect experience, add the ganthia just before serving thus preventing it from becoming soggy. | [Combine the oil and mustard seeds in a microwave-proof bowl, cover with a lid and microwave on HIGH for 1 minute., Add the asafoetida, turmeric powder, chilli powder, curds, salt and ½ cup water, mix well and microwave on HIGH for 2 minutes., Add the ganthia and mix well., Serve immediately garnished with coriander and ganthia.] | [Energy, 328 cal, Protein, 8.3 g, Carbohydrates, 22.8 g, Fiber, 5.7 g, Fat, 22.3 g, Cholesterol, 0 mg, Vitamin A, 244.8 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.9 mg, Vitamin C, 0.5 mg, Folic Acid, 55.3 mcg, Calcium, 52.2 mg, Iron, 2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 29.9 mg, Potassium, 279.2 mg, Zinc, 0.6 mg] | ganthia-ki-subzi-22506r |
| rcp163 | Garam Masala | NA | NA | [cumin seeds (jeera), cardamoms (elaichi), black peppercorns (kalimirch), coriander (dhania) seeds, fennel seeds (saunf), cloves (laung / lavang), cinnamon (dalchini), bayleaves (tejpatta), caraway seeds (shahjeera), nutmeg (jaiphal) powder, dried ginger (soonth) powder] | 10 mins | 3 mins | [Mixer] | 2Makes 1.75 cups | NA | garam masala recipe | Punjabi garam masala powder | homemade garam masala | with 20 amazing images. This garam masala recipe is easy to make make as it involves roasting and blending of Indian spices. Even better, ingredients for Punjabi garam masala powder are always available in the Indian kitchen. Every cuisine has a special ingredient, which gives it its characteristic flavour and aroma. If you think of Chinese cuisine, the five-spice powder comes to mind, for Bengali cuisine, there is the panch-phoron, for South Indian cooking, there is the sambhar masala, and when it comes to north Indian food, garam masala wins hands-down! To make flavourful garam masala, roast cumin seeds, cardamoms, black peppercorns, coriander seeds, fennel seeds, cloves, cinnamon, bayleaves and caraway seeds in a broad non-stick pan for 2-3 mins and keep aside so it cools down. Grind in a mixer to a smooth fine powder. Transfer the powder into a bowl, add the ginger powder and mix well. Sieve the powder well and discard the left over coarse powder and store in an air-tight container. Use homemade garam masala as required. So robust and versatile is this garam masala, with such a large assortment of spices and seeds, that it can be used to flavour anything, from Pulaos and Sukhi Subzis to gravies and snacks too. Some popular recipes using garam masala are ragda pattice, paneer lababdar and spice mixed dal. No wonder it is so popular all over the world! Although garam masala is available even in the smallest of shops in India and in Indian stores across the world, this recipe will help you understand how to make it, so you can make it in small batches at home to enjoy the boosted aroma and flavour that only freshly-made garam masalas can give. Enjoy garam masala recipe | Punjabi garam masala powder | homemade garam masala | with detailed step by step recipe photos and video below. | [Combine all the ingredients, except the dried ginger powder in a broad non-stick pan and dry roast on a medium flame for 2 to 3 minutes, while stirring continuously. Keep aside to cool., Grind in a mixer to a smooth fine powder., Transfer the powder into a bowl, add the ginger powder and mix well., Sieve the powder well and discard the left over coarse powder and store in an air-tight container., Use homemade garam masala as required.] | [Energy, 0 cal, Protein, 0 g, Carbohydrates, 0 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | garam-masala-163r |
| rcp3303 | Garden Fresh Fusilli | NA | Veg | [cooked fusilli, garlic (lehsun), finely chopped, green chillies, finely chopped, paneer (cottagte cheese) cubes, milk, chopped parsley, chopped basil, fresh cream, butter, olive oil oil, salt] | 5 mins. | 10 mins. | [Italian Veg Pasta, Pastas, Italian Party] | 4Serves 4. | Italian | Simple classic pasta made with fusilli and cottage cheese tossed along with garden fresh parsley and basil enhances the essence of each and every ingredient used. You can replace the fusilli with penne, conchiglie or any other short pasta. This recipe is a good choice for an easy lunch menu. Fresh herbs have a magical and concentrated flavour and bring a dazzling green effect on the pasta. | [Heat the butter and olive oil in a pan and add the garlic and green chillies to it., Add the paneer cubes and stir for some time., Add all the remaining ingredients and mix gently., Bring to a boil and serve hot.] | [Not Given] | garden-fresh-fusilli-3303r |
| rcp8637 | Garden Fresh Fusilli ( Jain) | NA | Veg | [cooked fusilli, butter, olive oil, chopped green chillies, paneer (cottage cheese), salt, dried oregano, finely chopped fresh parsley, finely chopped fresh basil leaves, milk, fresh cream, freshly ground black pepper, grated processed cheese, finely chopped fresh parsley, dry red chilli flakes] | 5 mins | 10 mins | [Jain International, Italian Veg Pasta] | 2Makes 2 servings | Jain | A classic pasta recipe made with fusilli and cottage cheese, tossed along with garden fresh parsley and basil. Relish the distinct essence of every ingredient used in this dish. | [Heat the butter and olive oil in a non-stick pan, add the green chillies, mix well and sauté on a medium flame for 30 seconds., Add the paneer and a little salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the oregano, parsley, basil, milk and cream, mix well and cook on a medium flame for 1 minute, while stirring continuously., Add the fusilli and salt, mix well and cook on a medium flame for 1 minute, while stirring continuously., Serve hot garnished with cheese, parsley and chilli flakes.] | [Not Given] | garden-fresh-fusilli--jain-8637r |
| rcp6500 | Garden Fresh Salad | NA | NA | [lettuce, tomatoes, sliced black olives, kabuli chana (white chick peas), cooked penne, chopped spring onions, paneer (cottagte cheese) cubes, olive oil, sliced garlic, chopped basil leaves, dry red chilli flakes (paprika), salt] | 10 mins. | 5 mins. | [Italian Salads, Indian Salads with dressing, Wholesome Salads (Salads that make a meal), Western Party] | 4Serves 4. | Indian | Fresh, crisp lettuce, boiled channa, paneer cubes, tomatoes, boiled penne pasta, olives, and spring onions make a vibrant-looking garden fresh salad. The olive oil infused with garlic, fresh basil, and chili is tossed in with the salad for a lovely treat! | [Heat the oil in a pan, add the garlic and sauté till it is browned., Strain the garlic out of the oil and discard. Add the chopped basil and salt to the olive oil and keep aside till it cools. Add the chilli flakes and mix well., Marinate the paneer in the prepared dressing, mix well and keep aside for 10 to 15 minutes., Put the tomatoes in a vesselful of boiling water for 2 minutes., Peel, deseed, chop them finely put in a serving bowl., Add the lettuce, olives, kabuli chana, pasta, spring onions and refrigerate till use., Just before serving, add the paneer and the dressing to the salad and toss well., Serve immediately.] | [Not Given] | garden-fresh-salad-6500r |
| rcp412 | Garden Salad | NA | NA | [watermelon cubes, pineapple cubes, grapes peach cubes, capsicum cubes, cucumber cubes, apple cubes, orange segments, salt black pepper (kalimirch) powder, curds (dahi), fresh cream, tomato ketchup, chilli sauce, chopped onions, chopped capsicum, chopped green chillies, mustard powder, sugar, salt] | 20 min. | Nil. | [Indian Salads with dressing, Quick Indian Salads, Toss & Mix Salads (No cooking), Wholesome Salads (Salads that make a meal)] | 22Serves 20 to 25. (23 serving ) | Indian | This a little bowlful of paradise! Sweet watermelons, grape, orange and more are tossed in with a creamy dressing of onions, capsicum, tomato ketchup and fresh pepper. Enjoy it chilled on a lazy weekend brunch. | [Mix all the ingredients and store in the refrigerator., Serve cold with the dressing.] | [Energy, 55 cal, Protein, 1.1 g, Carbohydrates, 9.6 g, Fiber, 1.9 g, Fat, 1.3 g, Cholesterol, 0 mg, Vitamin A, 215.6 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 31.6 mg, Folic Acid, 2.3 mcg, Calcium, 30.1 mg, Iron, 2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 38.6 mg, Potassium, 55.9 mg, Zinc, 0.1 mg] | garden-salad-412r |
| rcp41766 | Garlic and Fresh Herb Butter | BreakFast | NA | [butter, chopped garlic (lehsun), chopped parsley, chopped coriander (dhania), chopped basil] | 10 mins | 0 mins | [Breakfast, Side Dishes, Sandwich Recipes, Indian Dips / Sauces, Indian Butter] | Makes 0.5 cup (7 tbsp ) | Indian | Add a peppy, flavourful touch to your butter, and it becomes more than just butter! This Garlic and Fresh Herb Butter is ideal to use in pastas, noodles, rice preparations and so on. Or, simply spread it on a slice of toasted bread to give your breakfast a garlicky, herby touch. Store it in the refrigerator in a dry, airtight container after each use, so you can keep it for around 15 days. You can also try other recipes like Bread Rolls or Bread Loaf . | [Combine all the ingredients in a deep bowl and mix well., Transfer the flavoured butter onto a 300mm. (12") x 250mm. (10") butter paper and roll it tightly towards the other end to form a cylindrical roll., Twist both the ends of the roll and refrigerate for at least 30 minutes., Spread a little butter on toasted bread slices and serve immediately or store refrigerated and use as required.] | [Energy, 89 cal, Protein, 0 g, Carbohydrates, 0.1 g, Fiber, 0 g, Fat, 9.8 g, Cholesterol, 30.4 mg, Sodium, 100.7 mg] | garlic-and-fresh-herb-butter-41766r |
| rcp39780 | Garlic and Macaroni Pizza | Dinner | Veg | [thin crust pizza base, chopped garlic (lehsun), grated mozzarella cheese, cooked macaroni, butter, dried mixed herbs, dry red chilli flakes (paprika), salt, red capscium cubes, sliced onions, olive oil, dried mixed herbs, dry red chilli flakes (paprika), salt] | 15 mins | 5 mins | [Italian Pizzas, Dinner, Evening Tea Snacks, different types of pizza, One Dish Vegetarian Meals, One Meal Dinner, Baked] | 4Makes 4 pizzas | Italian | garlic and macaroni pizza | macaroni and cheese pizza | pasta pizza | with 33 amazing images. garlic and macaroni pizza is sumptuous and lip-smacking and everybody will drool over this pizza! Learn how to make garlic and macaroni pizza | macaroni and cheese pizza | pasta pizza | Are you equal fan of pasta and pizza? If yes, you must try this perfect combination of pasta and pizza. A topping of herbed macaroni and garlic combined with a peppy red capsicum sauce makes this macaroni and cheese pizza really appetizing. It is so fun to make recipes like this because it is just a small twist on the usual pasta dishes. This chessy macaroni pasta pizza recipe will be loved by each and everybody. Tips to make garlic macaroni pizza: 1. Instead of macaroni pasta you can use any other pasta of your choice to make this recipe. 2. You can also use bread slice instead of pizza base to make this recipe. 3. Instead of red capsicum sauce you can use homemade pizza sauce. Enjoy garlic and macaroni pizza | macaroni and cheese pizza | pasta pizza | with detailed step by step photos. | [Heat the butter in a broad non-stick pan, add the macaroni, mixed herbs, chilli flakes and a little salt and sauté on a medium flame for 1 to 2 minutes., Divide the topping into 4 equal portions and keep aside., Combine the red capsicum and 2 cups of hot water in a bowl, cover with a lid and keep aside for 10 to 15 minutes., Drain the water, combine the red capsicum and onions in a mixer and blend into a smooth paste. Keep aside., Heat the olive oil in a broad non-stick pan, add the capsicum-onion mixture, mixed herbs, chilli flakes and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside., To make garlic and macaroni pizza, place a pizza base on a clean, dry surface and spread 1/4 th of the red capsicum sauce evenly over it., Sprinkle 1 tsp of garlic, ¼ the of the herbed macaroni topping and finally ¼ cup of cheese evenly over it., Repeat steps 1 and 2 to make 3 more pizzas., Place 2 pizzas on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 to 12 minutes or till the base is evenly browned and the cheese melts., Repeat step 4 to bake 2 more pizzas., Cut the garlic and macaroni pizza into equal wedges and serve immediately.] | [Energy, 319 cal, Protein, 12.2 g, Carbohydrates, 42.8 g, Fiber, 1.8 g, Fat, 11.2 g, Cholesterol, 11.5 mg, Sodium, 324.5 mg] | garlic-and-macaroni-pizza-39780r |
| rcp39073 | Garlic and Tendli Pickle | NA | NA | [chopped garlic (lehsun), tendli (ivy gourd) rings, chopped green chillies, asafoetida (hing), oil, split mustard seeds (rai na kuria), split fenugreek seeds (methi na kuria), chilli powder, salt] | 10 mins | 3 mins | [Pickles / Achar, Saute, Indian Party, Non-stick Pan] | 1Makes 1 cup (14 tbsp ) | Indian | garlic and tendli achar | tendli garlic pickle | healthy tendli pickle | ivy gourd pickle | with 32 amazing images. garlic tendli pickle is a delicious and flavorful Indian pickle made with tendli (ivy gourd) and garlic. Learn how to make garlic and tendli achar | tendli garlic pickle | healthy tendli pickle | ivy gourd pickle | garlic tendli pickle is a delightful and flavorful condiment that combines the earthy taste of tendli (ivy gourd) with the robust and pungent flavors of garlic. This homemade tendli garlic pickle is not only easy to prepare but also adds a zesty kick to your meals. Pickles generally have high salt content and therefore not advisable for those with high blood pressure. The garlic and tendli pickle, you will be happily surprised to note, has just half a spoon of salt! in this case, garlic is the wonder ingredient. It not only enhances the flavour and aroma of tendli, it also acts as a salt substitute and helps lower blood pressure. Chop the garlic very finely to highlight its sharp flavour. This homemade tendli garlic pickle is a perfect blend of tangy, spicy, and savory flavors that will tantalize your taste buds. Enjoy this healthy tendli pickle as a side dish to various Indian dishes. Pro tips to make garlic and tendli achar: 1. Tendli is a low calorie vegetable and thus suitable for making healthy pickle. 2. Further this recipe makes use of only 2 tsp of oil and hence is s wise pick for weight watchers, heart patients and diabetics. 3. Garlic too has potential anti-inflammatory benefits. It also aids in lowering blood pressure. 4. Green chillies are a source of vitamin C, which helps build our immunity. Enjoy garlic and tendli achar | tendli garlic pickle | healthy tendli pickle | ivy gourd pickle | with detailed step by step photos. | [To make tendli garlic pickle, heat the oil in a non-stick pan, add the asafoetida, green chillies, garlic, and tendli and sauté on a medium flame for 1 to 2 minutes., Add the prepared masala and mix well and sauté on a medium flame for 1 minutes., Keep aside to marinate for atleast 2 to 3 hours., Store the tendli garlic pickle in an air-tight container for 7 days in a refrigerator.] | [Energy, 7 cal, Protein, 0.1 g, Carbohydrates, 0.2 g, Fiber, 0.1 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 1.7 mg] | garlic-and-tendli-pickle-39073r |
| rcp3297 | Garlic Basil Ravioli with Alfredo Sauce | NA | Veg | [plain flour (maida), fresh green garlic (hara lehsun),, basil, chopped, olive oil oil, salt, salt oil, blanched, salt, plain flour (maida), butter, milk, white wine, grated processed cheese, salt] | 30 mins. | 25 mins. | [Italian Veg Pasta, Pastas, Italian Party] | 4Serves 4. | Italian | Ravioli - a pillow shaped pasta, popular in several Italian regions - is usually made with a stuffing of spinach and cheese. Alfredo's was a popular restaurant in Rome, where the chef's fresh pasta was served with a cheese and cream sauce. This sauce from Alfredo's served over pasta has become known as Alfredo sauce. This recipe of ravioli uses refreshing green garlic and basil flavoured pasta dough filled with tomatoes, tossed with Alfredo sauce. You can also serve this ravioli tossed in butter and topped with parmesan cheese. To prevent ravioli from losing its shape and filling, do not overcook it. Drain the tomatoes completely before stuffing them to prevent the ravioli from getting soggy. | [Sieve the flour and salt. Add the fresh green garlic, basil and olive oil., Knead into a smooth but firm dough adding a little cold water if necessary., Cover the dough with a wet muslin cloth and allow to rest for about 15 minutes., Divide the dough into two portions and roll out each portion as thinly as possible without breaking the sheet., Brush one sheet with cold water and place the chopped tomatoes in little heaps (using a teaspoon) on it at regular intervals., Cover with the second sheet of pasta and press around each mound of filling., Cut with a small cookie cutter or knife into squares of 36 mm. X 36 mm. (11/2" X 11/2") and keep aside., Boil plenty of water in a large saucepan with 1 teaspoon of salt and 1 tablespoon of oil added to it. Drop the ravioli in it piece by piece into it, a few pieces at a time and cook for 3 minutes., Drain the ravioli and transfer into a bowl of fcold water to refresh it., Drain again and keep aside., Heat the butter in a saucepan, add the flour and sauté for 1 minute., Gradually, pour the milk into it stirring continuously taking care to see that no lumps form. Bring to a boil., Add the white wine, cheese and salt, mix well and keep aside., Heat the Alfredo sauce and toss the ravioli in it., Serve hot.] | [Not Given] | garlic-basil-ravioli-with-alfredo-sauce-3297r |
| rcp159 | Garlic Bread, Baked Garlic Bread | Snacks | NA | [hot dog rolls, garlic (lehsun) paste, melted butter, dried mixed herbs] | 2 mins | 0 mins | [Italian Breads, Baked Snacks, Bread Snack, Fondue Party, Oven, Indian Winter Sabzis, Foods to cook in January] | 6Makes 6 pieces | Indian | garlic bread recipe | Indian style garlic bread | baked garlic bread | with 12 amazing images. garlic bread recipe is a baked garlic bread made with Indian hot dog rolls. Made with 4 simple ingredients, garlic, hot dog rolls, butter and mixed herbs, the Indian style garlic bread is quick to make. Temptingly aromatic, Garlic Bread has the power to kindle your appetite, especially when served with a bowlful of hot soup or a pasta! Now, you can make Garlic Bread quickly at home using plain hot dog rolls and a buttery herbed garlic spread. Homemade Garlic Bread and Pizza make a perfect combination for kids. Make sure you bake the Garlic Bread till crisp, as that ensures not just best texture but maximum aroma as well. Notes on Indian style garlic bread . 1. To make the garlic spread for homemade garlic bread, peel the garlic cloves and discard the skin. Transfer the garlic cloves to a mortar pestle and pound it to a smooth paste. Also, if making in large quantities, transfer the garlic cloves to a mixer jar and grind into a smooth paste. 2. Bake the garlic bread in a preheated oven at 200°C (400°F) for 8 to 10 minutes or till they turn crisp. The setting for each oven is different so, after 6 minutes, do check them once to prevent from burning. If you do not have an oven, place the garlic bread on a tava, cover and cook them till they are lightly roasted and golden. Learn to make garlic bread recipe | Indian style garlic bread | baked garlic bread | with detailed step by step photos and video below. | [To make garlic bread, place the hot dog roll halves on a clean, dry surface and spread a little of the garlic spread evenly on each halve., Bake in a pre-heated oven at 200°c (400°f) for 8 to 10 minutes or till they turn crisp., Serve the garlic bread immediately.] | [Energy, 157 cal, Protein, 2.5 g, Carbohydrates, 16.8 g, Fiber, 0.1 g, Fat, 8.8 g, Cholesterol, 17.5 mg, Sodium, 69.7 mg] | garlic-bread--baked-garlic-bread-159r |
| rcp41918 | Garlic Cauliflower, Spicy Gobhi Recipe | Lunch | NA | [cauliflower florets, turmeric powder (haldi), salt, oil, cumin seeds (jeera), garlic (lehsun) paste] | 10 mins | 12 mins | [Sukhi Sabzis, Non-stick Pan, Lunch Sabzi] | 2Makes 2 servings | NA | Cauliflower is a very versatile veggie, which absorbs flavours well. So, although the vegetable by itself does not have a very vibrant flavour, it is easy to turn it into a delicacy by cooking it with the right ingredients. Garlic Cauliflower is one such mouth-watering preparation of cauliflower cooked with garlic and spices. It is very easy and can be made in a jiffy, but has a strong and zesty flavour that turns out to be the highlight of your meal! You can also try other cauliflower recipes like Cauliflower Parathas and Cauliflower with Chutney . | [Boil enough water in a deep non-stick pan, add the turmeric powder and little salt, mix well and cook on a medium flame for 2 minutes., Add the cauliflower florets, mix gently and cook on a medium flame for 6 minutes, while stirring occasionally. Drain well. Keep aside., Heat the oil in a broad non-stick pan and add the cumin seeds and sauté on a medium flame for a few seconds., Add the chilli-garlic paste and little salt and sauté on a medium flame for a few seconds., Add the cauliflower florets, mix gently and cook on a medium flame for 3 minutes, while tossing it occasionally., Serve immediately.] | [Energy, 90 cal, Protein, 1.9 g, Carbohydrates, 3 g, Fiber, 2.7 g, Fat, 7.8 g, Cholesterol, 0 mg, Vitamin A, 89.7 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.7 mg, Vitamin C, 41.4 mg, Folic Acid, 0 mcg, Calcium, 24.4 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 39.2 mg, Potassium, 102.1 mg, Zinc, 0.3 mg] | garlic-cauliflower-spicy-gobhi-recipe-41918r |
| rcp42056 | Garlic Cheese Naan, Tava Naan Without Yeast | Dinner | NA | [grated garlic (lehsun), grated processed cheese, whole wheat flour (gehun ka atta), plain flour (maida), baking powder, baking soda, sugar, curds (dahi), soft butter, salt, whole wheat flour (gehun ka atta), melted butter] | 15 mins | 20 mins | [Naan / Kulchas, Indian Party, Kebab Party, Tava, Rotis for dinner, Indian breads for dinner, Indian Winter Sabzis, Foods to cook in January, Paneer Pasanda to Dal Moghlai] | 10Makes 10 naans | Indian | Let’s inject a dash of fun into plain naans and make them trendy and tasty enough to have just plain! To make the Garlic Cheese Naan, a mixture of garlic and cheese is stuffed into naan dough and then rolled and cooked as usual. This gives the naan a rich taste and fabulously cheesy mouth-feel. You can enjoy these naans with any subzi or make them in smaller sizes and serve as a starter at parties . Try other interesting recipes like Dal Fry and Makhani Paneer . | [Combine all the ingredients, except the garlic and cheese in a deep bowl and knead into a soft dough using enough water., Cover the dough with a lid and keep aside in a warm place for 1 hour., Knead again for 1 minute., Divide the dough into 6 equal portions., Roll a portion of the dough into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling., Put 1 tsp of garlic and 1½ tbsp of cheese in the centre., Bring together all the sides in the center and remove the excess dough and slightly flatten it., Again roll out into a 200 mm. (8”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and place the naan, cook it on one side till it puffs slightly and then turn over., Cook it on the other side till it puffs a little and then roast it on an open flame till it turns golden brown from both the sides., Brush the naan with ½ tsp of melted butter evenly over it., Repeat steps 5 to 11 to make 9 more naans., Serve immediately.] | [Energy, 165 cal, Protein, 6.2 g, Carbohydrates, 19.4 g, Fiber, 1.6 g, Fat, 7.1 g, Cholesterol, 23.7 mg, Sodium, 204.5 mg] | garlic-cheese-naan-tava-naan-without-yeast-42056r |
| rcp573 | Garlic Chutney ( Gujarati Recipe) | NA | NA | [garlic (lehsun) cloves, chilli powder, lemon juice, salt] | 10 mins | 0 mins | [Gujarati Kachumber / Chutneys / Achar, different kinds of Indian chutney, Quick Chutneys] | Makes 0.5 cup (7 tbsp ) | Gujarati | Here is a fiery garlic chutney to excite your taste buds! traditionally, this chutney is made using a grinding stone, but it is quite convenient to make with modern mixers. This chutney is a superb combo for fried snacks like pakodas, bhajias, etc. It can be stored in the refrigerator for 10-15 days and used well to complement these, and other dished as well. | [Combine all the ingredients and blend in a mixer to a smooth paste, using very little water (approx 2 tbsp)., Serve immediately or store refrigerated in an air-tight container.] | [Energy, 13 cal, Protein, 0.7 g, Carbohydrates, 2.4 g, Fiber, 0.5 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 1 mg] | garlic-chutney--gujarati-recipe-573r |
| rcp32701 | Garlic Chutney ( Kebabs and Tikkis Recipies) | NA | NA | [garlic (lehsun) cloves, chilli powder, lemon, salt] | 10 mins | 0 mins | [Refrigerator, Mixer, Quick Chutneys] | 1Makes 1 cup (14 tbsp ) | NA | A simple mixture of chilli and garlic that can be stored for upto five days in the refrigerator. | [Combine all the ingredients and blend in a mixer to a smooth paste, using very little water., Store refrigerated in an air-tight container and use as required.] | [Energy, 6 cal, Protein, 0.3 g, Carbohydrates, 1.1 g, Fiber, 0.3 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.5 mg] | garlic-chutney--kebabs-and-tikkis-recipies-32701r |
| rcp2865 | Garlic Chutney, Red Garlic Chutney, Wet Lasun Indian Chutney | Snacks | NA | [garlic (lehsun) cloves, chilli powder, lemon juice, salt] | 5 mins | 0 mins | [Maharashtrian Chutneys, Maharashtrian Pickles, different kinds of Indian chutney, Low Cal Pickles/ Sauces / Chutneys, Mixer, Quick Snacks / Quick Starters, Quick Chutneys] | 1Makes 1 cup (14 tbsp ) | Maharashtrian | garlic chutney recipe | red chilli garlic chutney | wet garlic chutney | lasun chutney | lehsun ki chutney | with 8 amazing images. This garlic chutney recipe is made from garlic and chilli powder and hence also called red chilli garlic chutney and often had with Bhakri or Rotla. The aroma of garlic is unmistakable and pungent in wet lehsun ki chutney. Oil your hands before you peel garlic to prevent your fingers from discolouring and to prevent having a lingering garlic aroma throughout the day! Soaking garlic cloves is hot water makes it easier to peel them for the red chilli garlic chutney . Make this garlic chutney in large quantities. It stays well refrigerated for upto two weeks and stays in the freezer for 1 to 2 months. Lasun Chutney serves as a good accompaniment to many chaat, starters and snacks like Tikkis and Pakoras. We have also used lehsun ki chutney in recipes like Dabeli, Lebanese Falafel Stuffed in Pita Bread, Aloo Chaat and Masala Khichiya Papad. See detailed step by step photos of garlic chutney recipe | red chilli garlic chutney | wet garlic chutney | lasun chutney | lehsun ki chutney below. | [To make garlic chutney recipe, combine all the ingredients in a mixer and blend into a smooth paste using ½ cup of water., Use the garlic chutney recipe as required or refrigerate in an air-tight container.] | [Energy, 14 cal, Protein, 0.7 g, Carbohydrates, 2.5 g, Fiber, 0.6 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 1 mg] | garlic-chutney-red-garlic-chutney-wet-lasun-indian-chutney-2865r |
| rcp2387 | Garlic Croutons, Crunchy Garlic Crouton Recipe | NA | NA | [garlic (lehsun) paste, white bread slices, butter, chilli powder, oil] | 5 mins | 15 mins | [French Side Dishes (Entreé), Soup Accompaniments, Deep Fry] | 2Makes 2 cups | French | garlic croutons recipe | Indian style crunchy garlic crouton | homemade garlic croutons | how to make garlic croutons in a pan | with 11 amazing images. garlic croutons recipe | Indian style crunchy garlic crouton | homemade garlic croutons | how to make garlic croutons in a pan is perfect for a kitty party or a cocktail party. Learn how to make garlic croutons in a pan. To make garlic croutons, cut the bread slices into cubes. Heat the oil in a deep non-stick pan, deep-fry a few bread pieces till they turn golden brown in colour from both the sides. Drain on an absorbent paper. Keep aside. Heat the butter in a broad non-stick pan, add the garlic paste and chilli powder and sauté on a medium flame for 30 seconds. Add the deep-fried bread cubes and toss well. Serve immediately or store in an air-tight container and use as required. Here is a spicy and crunchy version of the all-time favourite bread croutons, which are served with soups and salads all over the world! We have deep-fried the croutons and tossed them in butter along with garlic and chilli powder to make homemade garlic croutons. This gives the Indian style crunchy garlic crouton a buttery and spicy taste, which is so amazing that you will be tempted to have them as a standalone snack even without soup, pasta or salad! Make a batch of these Garlic Croutons when you find time and store them in an airtight container, ready to serve with Cream of Tomato Soup , Caesar Salad or any other appetizers of your choice. We suggest you use fresh garlic paste for this recipe to enjoy the best flavour and aroma of garlic croutons in a pan. The perfect crusty brown finish with garlicky flavour is an exotic accompaniment that can add zing to any soup. Tips for garlic croutons. 1. Prefer to use bread which is a day or two old, as fresh bread is very soft and fluffy. 2. Deep fry on a medium flame only. High flame might burn the croutons. 3. Ensure to cool the croutons completely before storing so they do not turn soggy. Enjoy garlic croutons recipe | Indian style crunchy garlic crouton | homemade garlic croutons | how to make garlic croutons in a pan | with step by step photos. | [To make garlic croutons, cut the bread slices into cubes, Heat the oil in a deep non-stick pan, deep-fry a few bread pieces till they turn golden brown in colour from both the sides. Drain on an absorbent paper. Keep aside., Heat the butter in a broad non-stick pan, add the garlic paste and chilli powder and sauté on a medium flame for 30 seconds., Add the deep-fried bread cubes and toss well., Serve the garlic croutons immediately or store in an air-tight container and use as required.] | [Energy, 328 cal, Protein, 3.5 g, Carbohydrates, 21.9 g, Fiber, 0.3 g, Fat, 25.1 g, Cholesterol, 15 mg, Sodium, 50 mg] | garlic-croutons-crunchy-garlic-crouton-recipe-2387r |
| rcp41769 | Garlic Herb Butter | NA | NA | [soft butter, chopped garlic (lehsun), chopped green chillies, dry red chilli flakes (paprika), dried mixed herbs, freshly ground black pepper (kalimirch), chopped coriander (dhania)] | 10 mins | 0 mins | [Side Dishes, Sandwich Recipes, Indian Dips / Sauces, Indian Butter, High Tea Party] | 14Makes 14 tablespoons | Indian | garlic herb butter recipe | homemade chilli garlic butter | chilli coriander butter | with 20 amazing images. This garlic herb butter recipe is so delicious and so versatile. Learn how to make garlic herb butter recipe | homemade chilli garlic butter | chilli coriander butter | homemade chilli garlic butter has a much more vibrant flavour and luscious mouth-feel when compared to commercially-made, store-bought ones. If you are a fan of flavoured butters, then this garlic herb butter is a must-try. You will be awestruck by the buttery garlicky flavour and the fresh herby burst of coriander. This chilli coriander butter can transform your tea-time toast into a delectable savoury treat. It is also great to use in Sandwiches, pastas, noodles and rice dishes. Store garlic herb butter in the refrigerator when not in use, so that it can be preserved for 15 days. Pro tips to make garlic herb butter: 1. You can also add other herbs like rosemary, oregano or thyme in this butter. 2. Make sure to use soft butter to mix all other ingredients in. 3. Instead of coriander you can use parsley also. Enjoy garlic herb butter recipe | homemade chilli garlic butter | chilli coriander butter | with detailed step by step photos. | [To make garlic herb butter, combine all the ingredients in a deep bowl and mix well., Transfer the flavoured butter onto a cling wrap and roll it tightly towards the other end to form a cylindrical roll., Twist both the ends of the roll and refrigerate for at least 30 minutes., Spread a little garlic herb butter on toasted bread slices or store refrigerated and use as required.] | [Energy, 90 cal, Protein, 0.1 g, Carbohydrates, 0.2 g, Fiber, 0.1 g, Fat, 9.8 g, Cholesterol, 30.4 mg, Sodium, 100.6 mg] | garlic-herb-butter-41769r |
| rcp32986 | Garlic Lentil and Tomato Soup, Healthy Indian Lentil Soup | NA | Veg | [chopped garlic (lehsun), masoor (split red lentil) dal, chopped tomatoes, oil, sliced onions, chilli powder, salt, lemon juice] | 10 mins | 20 mins | [Low Cal Soups, Mixer, Non-stick Pan, Quick Vegetarian Soups, Indian Cancer Patients, Typhoid, Senior Citizen] | 6Makes 6 servings | Indian | garlic lentil and tomato soup recipe | Indian lentil tomato soup | healthy lentil vegetable soup | with 33 amazing images. garlic lentil and tomato soup recipe | Indian lentil tomato soup | healthy lentil vegetable soup is a thick soup perfect for a light dinner. Learn how to make Indian lentil tomato soup. To make garlic lentil and tomato soup, heat the oil in a pressure cooker, add the garlic and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 1 to 2 minutes. Add the tomatoes and chilli powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the masoor dal, salt and 2 cups of water, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Keep aside to cool. Once cooled, blend in a mixer to a smooth purée. Transfer the purée into a deep non-stick pan, add 2 cups of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the lemon juice and mix well. Serve hot. This unusual Indian lentil tomato soup has been prepared from masoor dal, which is known for being rich in protein and zinc. The protein helps to boost metabolism, while zinc is necessary to build immunity. Tomatoes give this garlic lentil and tomato soup a lovely red tinge whereas onions and garlic impart an enticing aroma. Onions are also brimming with antioxidant quercetin, which helps to reduce inflammation in the body. We’ve blended this soup to give it a nice creamy texture without actually adding cream! This healthy lentil vegetable soup fills you up before the meal so that you do not binge on other high-calorie foods. This nourishing soup can be enjoyed healthy individuals to people with diabetes, heart disease, cancer and obesity. Tips for garlic lentil and tomato soup. 1. Add 1/2 tsp chilli powder. This gives a nice mild spice to the garlic lentil and tomato soup. 2. Cook on a medium flame for 4 minutes or till you get one boil, while stirring occasionally. The boil is important to thicken the Indian lentil tomato soup | healthy lentil vegetable soup | and get the flavours. Enjoy garlic lentil and tomato soup recipe | Indian lentil tomato soup | healthy lentil vegetable soup | with step by step photos. | [To make the garlic lentil and tomato soup, heat the oil in a pressure cooker, add the garlic and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 1 to 2 minutes., Add the tomatoes and chilli powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the masoor dal, salt and 2 cups of water, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid. Keep aside to cool., Once cooled, blend in a mixer to a smooth purée., Transfer the purée into a deep non-stick pan, add 2 cups of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the lemon juice and mix well., Serve the garlic lentil and tomato soup hot.] | [Energy, 67 cal, Protein, 3.4 g, Carbohydrates, 9.1 g, Fiber, 1.7 g, Fat, 1.8 g, Cholesterol, 0 mg, Sodium, 3.7 mg] | garlic-lentil-and-tomato-soup-healthy-indian-lentil-soup-32986r |
| rcp22722 | Garlic Lentil Dip, Healthy Indian Red Lentil Dip | NA | NA | [garlic (lehsun) cloves, masoor (whole red lentil), salt, lemon juice, cumin seeds (jeera) powder, chilli powder, olive oil, bread sticks] | 5 mins | 15 mins | [Indian Dips / Sauces, Kebab Party, Western Party, Cocktail Party, Fondue Party, Indian Party Starters, Pressure Cooker] | 1Makes 1 cup (14 tbsp ) | Indian | garlic lentil dip recipe | Indian red lentil dip | garlic masoor dip | healthy lentil dip | with 33 amazing images. Healthy lentil dip is lemony, smooth, creamy, and perfect for a nutritious and satisfying snack. Learn how to make garlic lentil dip recipe | Indian red lentil dip | garlic masoor dip | healthy lentil dip | This garlicky red lentil dip is your new hummus! This easy spreadable is quick, easy to prepare, with delicious and spicy flavors. Served with raw veggies or pita bread, it’s the ultimate party food made healthy! Quick-to-cook tender red lentils absorb the deep garlic flavour in this Indian red lentil dip, which is pepped up with a dose of lemon juice, a subtle infusion of cumin, and a blast of chilli powder. To enjoy some snappy fun, serve the garlicky lentil dip with raw veggies or bread sticks. Tips to make garlic lentil dip recipe: 1. Add 1/4 cup water. This will get the correct consistency to the dip. 2. Garlic lentil dip can be stored in the fridge and used as a healthy tiffin box snack in the office with carrots and cucumber. Enjoy garlic lentil dip recipe | Indian red lentil dip | garlic masoor dip | healthy lentil dip | with detailed step by step images. | [To make garlic lentil dip, roast the garlic cloves on a slow open flame, with the help of a pair of tongs, till they are done. Peel the garlic cloves and keep aside., Combine the masoor, salt and 1½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid. Strain the masoor. Keep aside., Combine the masoor, garlic, lemon juice, cumin seeds powder, chilli powder, olive oil, 1/2 cup water, salt to taste and blend in a mixer till smooth., Transfer the mixture into a deep bowl and refrigerate for at least 1 hour., Serve the garlic lentil dip chilled with bread sticks.] | [Energy, 27 cal, Protein, 1.5 g, Carbohydrates, 3.6 g, Fiber, 0.6 g, Fat, 0.8 g, Cholesterol, 0 mg, Sodium, 0.4 mg] | garlic-lentil-dip-healthy-indian-red-lentil-dip-22722r |
| rcp41912 | Garlic Mayonnaise, Eggless Garlic Mayonnaise | NA | NA | [fresh cream, condensed milk, oil, mustard (rai / sarson) paste, garlic (lehsun) paste, vinegar, salt] | 2 mins | 0 mins | [No Cook Indian, Indian Dips / Sauces, Kebab Party, High Tea Party, Barbeque Party Indian Recipes, Western Party, Fondue Party] | 1Makes 1 cup (14 tbsp ) | Indian | garlic mayonnaise | eggless garlic mayonnaise | Indian style garlic mayonnaise | with 12 amazing images. A really creamy and luscious eggless garlic mayonnaise with the distinct flavour of garlic, this one is sure to give a fresh new taste to any salad, sandwich or burger. garlic mayonnaise is made from garlic, fresh cream, condensed milk, mustard, vinegar and oil. You can also serve Indian style garlic mayonnaise as a dip with your favourite chips or spread it on rolls and wraps. The combination of fresh cream and condensed milk gives this garlic mayonnaise a very creamy mouth-feel while ingredients like mustard and garlic give it a spiky shade. Notes on vegetarian garlic mayonnaise. 1. Add condensed milk. It acts as an egg replacement in the eggless garlic mayo recipe. 2. Beat well using an electric beater for 2 minutes or till the mixture turns smooth. You can even make use of food processor, regular blender, immersion hand blender or whisk to prepare the eggless mayo till it reaches the desired consistency. 3. Add the oil gradually while continuously beating the fresh cream-condensed milk mixture for another 2 minutes. You can replace oil with olive oil if you are health conscious. The key to getting perfect eggless garlic mayonnaise is to add the oil very slowly in a steady stream while beating it. 4. Add vinegar. Vinegar can be replaced with lemon juice. It acts as a preservative to increase the shelf life of the eggless garlic mayonnaise. You can also try other recipes like the Mayonnaise and Cheese Dressing or Vegetable Mayonnaise Sandwich. Learn to make garlic mayonnaise | eggless garlic mayonnaise | Indian style garlic mayonnaise | with step by step photos below. | [To make garlic mayonnaise, combine the fresh cream and condensed milk in a deep bowl and beat well using an electric beater for 2 minutes or till the mixture turns smooth., Add the oil gradually while continuously beating the fresh cream-condensed milk mixture for another 2 minutes or till the mixture becomes light and fluffy., Add the mustard paste, garlic paste, vinegar, salt, pepper powder and beat again for 1 more minute., Use the garlic mayonnaise as required or store refrigerated till use.] | [Energy, 121 cal, Protein, 0.2 g, Carbohydrates, 0.8 g, Fiber, 0 g, Fat, 13 g, Cholesterol, 0 mg, Sodium, 3.7 mg] | garlic-mayonnaise-eggless-garlic-mayonnaise-41912r |
| rcp38871 | Garlic Onion and Cheese Pizza | NA | NA | [thin crust pizza base, pizza sauce, grated mozzarella cheese, chopped garlic (lehsun), sliced onions, butter, dried oregano, salt, paneer (cottage cheese) cubes] | 15 mins | 5 mins | [Italian Pizzas, Indian Cheese Recipes, different types of pizza, Baked, Oven] | 2Makes 2 pizzas (2 pizza ) | Indian | An off-beat pizza in which garlic dominates the topping. Garlic sauce is often used in the preparation of pizzas and sometimes even served as an accompaniment with bread and pizzas. However, here chopped garlic combined with onion, cottage cheese and herbs makes up the irresistible topping. The Garlic, Onion and Cheese Pizza is to be served immediately to enjoy the aroma and texture of freshly-baked garlic – it might not be so attractive after a while! | [Heat the butter in a broad non-stick pan, add the garlic, onions, oregano and salt and sauté on a medium flame for 3 to 4 minutes or till the onions turn light brown in colour., Add the paneer, mix gently and cook on a medium flame for 1 minute., Divide the topping into 2 equal portions and keep aside., Place a pizza base on a clean, dry surface and spread ¼ cup of pizza sauce evenly over it., Arrange 1 portion of the garlic and onion topping evenly over it., Finally sprinkle ½ cup of cheese evenly over it., Repeat steps 1 to 3 to make 1 more pizza., Place both the pizzas on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 to 12 minutes or till the base is evenly browned and the cheese melts., Cut into equal wedges and serve immediately.] | [Energy, 565 cal, Protein, 23.5 g, Carbohydrates, 51.4 g, Fiber, 2.6 g, Fat, 29.8 g, Cholesterol, 23 mg, Vitamin A, 822.8 mcg, Vitamin B1, -0.1 mg, Vitamin B2, -0.3 mg, Vitamin B3, 1.4 mg, Vitamin C, 41.9 mg, Folic Acid, 40.6 mcg, Calcium, 521.8 mg, Iron, 2.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 782.9 mg, Potassium, 328.9 mg, Zinc, 0.6 mg] | garlic-onion-and-cheese-pizza-38871r |
| rcp3435 | Garlic Pickle ( Achaar Recipe ) | NA | Vegan | [garlic (lehsun) cloves, mustard (rai / sarson) oil, turmeric powder (haldi), lemon juice, chilli powder, chopped jaggery (gur), salt, split mustard seeds (rai na kuria), split fenugreek seeds (methi na kuria), cumin seeds (jeera), crushed coriander (dhania) seeds, asafoetida (hing)] | 15 mins | 11 mins | [Punjabi Raita | Punjabi Chutney | Achar, Pickles / Achar, Spicy Achar, Indian Party, Non Stick Kadai Veg, Quick Pickles / Aachar, Vegan] | Makes 0.5 cup (7 tbsp ) | Punjabi | garlic pickle recipe | lahsun achar | Punjabi lahsun achar | with 18 amazing images. Pickles and achar are essential part of Indian meals. They have strength to enhance your simplest meals and make them flavorful. Here we have got you a very simple and delicious garlic pickle recipe. Garlic is often added in small quantities to chutneys and pickles as part of their flavouring, but as in this garlic pickle recipe it can also be the main ingredient of a hot and sweet garlic pickle. The sweetness is provided by jaggery. The garlic pods can be cooked as in this garlic pickle recipe or matured in the sun. The aroma of garlic is unmistakable and pungent. Oil your hands before you peel garlic to prevent your fingers from getting discoloured and having a lingering garlic aroma throughout the day. Soaking garlic cloves in hot water makes it easier to peel them. Preparation of lahsun achar doesn't take long but all you need to do is keep it for a week to mature. To make garlic pickle, heat the oil in a non-stick kadhai, add the garlic cloves and turmeric powder and sauté on a slow flame for 3 to 4 minutes or till they are soft, while stirring continuously. Add the lemon juice and cook on a slow flame for 2 to 3 minutes, while stirring occasionally. Add the chilli powder, jaggery and salt and cook on a slow flame for another 2 to 3 minutes or till the jaggery has dissolved, while stirring occasionally. Add the masala powder, mix well and cook for another minute. Remove from the flame, cool and store garlic pickle in a sterilized glass jar in a cool dry place. This garlic pickle is ready for the table after 1 week. Use mustard oil if you wish to as mustard oil provides a beautiful aroma and pungent flavor but, if you don’t like that flavor make use of sesame oil or regular vegetable oil. Ensure there is no larvae, mold or fungi in the garlic cloves or else they will rot while pickling and spoil the garlic pickle. Slice off any overly large piece before adding to the pan. Lemon juice can be swapped with vinegar. The acid basically helps in increasing the shelf life of garlic pickle. You can serve Punjabi lahsun achar immediately or choose to preserve it for a week and then eat as pickle tastes better the longer it preserves. After storing the garlic pickle in a glass jar, stir it with a clean and dry spoon once a day. This would ensure that all the spices are mixed evenly in the pickle and do not settle at the bottom of the jar This lahsun achar is ready to serve after about a week and it stays well for upto 3 months. I have made a small quantity of this lahsun achar but you can multiply the quantities to make more if you like. Storage upto 3 months: In a cool dry place. Enjoy garlic pickle recipe | lahsun achar | Punjabi lahsun achar | with detailed step by step recipe photos and video below. | [To make garlic pickle, heat the oil in a non-stick kadhai, add the garlic cloves and turmeric powder and sauté on a slow flame for 3 to 4 minutes or till they are soft, while stirring continuously., Add the lemon juice and cook on a slow flame for 2 to 3 minutes, while stirring occasionally., Add the chilli powder, jaggery and salt and cook on a slow flame for another 2 to 3 minutes or till the jaggery has dissolved, while stirring occasionally, Add the masala powder, mix well and cook for another minute., Remove from the flame, cool and store in a sterilised glass jar., Store the garlic pickle in a cool dry place. This garlic pickle is ready for the table after 1 week.] | [Energy, 66 cal, Protein, 0.1 g, Carbohydrates, 1.8 g, Fiber, 0.1 g, Fat, 6.5 g, Cholesterol, 0 mg, Sodium, 221.6 mg] | garlic-pickle--achaar-recipe--3435r |
| rcp32905 | Garlic Rasam, South Indian Poondu Rasam | Dinner | NA | [coconut oil oil, black peppercorns (kalimirch), whole dry kashmiri red chillies, chana dal (split bengal gram), coriander (dhania) seeds, cumin seeds (jeera), coconut oil oil, garlic (lehsun) cloves, tamarind (imli) pulp water, salt, ghee, mustard seeds ( rai / sarson), whole dry kashmiri red chilli] | 20 mins | 20 mins | [South Indian Rasam, Indian Clear Soups, Jhat-Pat Soup, Indian Party, Mixer, Deep Pan, South Indian Dinner] | 4Makes 4 servings | South Indian | garlic rasam, poondu rasam recipe | pepper garlic rasam | South Indian poondu rasam | garlic rasam is a famous delicacy from Chettinad. Learn how to make South Indian poondu rasam. A variety of rasam recipe features on South Indian menus. As dal is to the West of India, rasam is to the South of India. As the name says this pepper garlic rasam, has peeled garlic cloves simmered in tamarind water. The final tempering of mustard seeds and chillies truly perks up the flavour and aroma of the rasam. Medu Vada makes an ideal match for Rasam. Just soak the vadas in the rasam and enjoy. To make garlic rasam, poondu rasam, first make the masala. In hot coconut oil saute black pepper, Kashmiri red chilli, chana dal, coriander seeds and cumin seeds for 3 minutes. Cool and blend to a smooth powder. Then temper the rasam. In coconut oil saute garlic and keep aside. In another pan add tamarind water and salt and boil for 7 minutes. Add the sautéed garlic and the prepared masala, mix well and simmer for another 4 to 5 minutes or till the mixture thickens. For the tempering, heat the ghee in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the red chillies and sauté for a few seconds. Pour the tempering over the boiling rasam, mix well and simmer for another minute. Serve hot. South Indian poondu rasam imbibes the goodness of garlic, this is good for digestion as well as for general well-being due to its anti-bacterial and anti-inflammatory property. Chewing on garlic has heart strengthening benefits too. But for those who do not like it raw, can make this rasam at least once a fortnight and enjoy its flavour along with its health benefits. However, if you cannot tolerate sour foods avoid this recipe as it has tamarind water. Tips for garlic rasam, poondu rasam. 1. You can make the masala in advance and refrigerate it. 2. Roast the masala on a slow flame only, else it might burn quickly. 3. As a healthy accompaniment, you can serve Low Calorie Medu Vada – a non fried counterpart. Enjoy garlic rasam, poondu rasam recipe | pepper garlic rasam | South Indian poondu rasam. | [Heat the oil in a non-stick pan, add all the ingredients and sauté on a slow flame for 2 to 3 minutes or till they release flavor. Keep aside., Allow it to cool slightly and then blend in a mixer to a smooth powder., To make garlic rasam, heat the oil in a small non-stick pan, add the garlic and sauté on a medium flame for 2 minutes or till they turn golden brown in colour. Remove and keep aside., Combine the tamarind water and the salt in a deep non- stick pan, mix well and cook on a slow flame 7 to 8 minutes or till the raw smell of tamarind disappears., Add the sautéed garlic and the prepared masala, mix well and simmer for another 4 to 5 minutes or till the mixture thickens., For the tempering, heat the ghee in a small non-stick pan and add the mustard seeds., When the seeds crackle, add the red chillies and sauté for a few seconds., Pour the tempering over the boiling garlic rasam, mix well and simmer for another minute. Serve hot.] | [Energy, 67 cal, Protein, 0.9 g, Carbohydrates, 6 g, Fiber, 0.6 g, Fat, 4.5 g, Cholesterol, 0 mg, Sodium, 4.4 mg] | garlic-rasam--south-indian-poondu-rasam-32905r |
| rcp33033 | Garlic Roti, Lehsun Roti | BreakFast | NA | [chopped green garlic (hara lehsun), jowar (white millet) flour, bajra (black millet) flour, whole wheat flour (gehun ka atta), quick cooking rolled oats, chilli powder, salt, whole wheat flour (gehun ka atta), oil] | 10 mins | 15 mins | [Breakfast Theplas, Parathas, Indian Rotis, Indian Tawa, Indian Party, Tava, Weight Loss after Pregnancy, Low Calorie Rotis Parathas] | 4Makes 4 rotis | Indian | garlic roti recipe | healthy lehsun roti | lehsun roti for weight loss | garlic roti on tava | with 17 amazing images. garlic roti recipe | healthy lehsun roti | lehsun roti for weight loss | garlic roti on tava is a delicious roti of multiple flours like wheat, jowar and bajra, fortified with oats, and flavoured with fresh green garlic and spice powders. To make garlic roti, combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water. Cover the dough with a wet muslin cloth and keep aside for 5 minutes. Divide the dough into 4 equal portions. Roll out each portion of the dough into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each roti, using ¼ tsp of oil, till brown spots appear on both the sides. Serve immediately. Most people are apprehensive to use garlic as a predominant flavour in their cooking. This aromatic herb when served in the form of healthy lehsun roti actually aids in digestion and also stimulates the production of breast milk, so turn to these rotis in the last month of pregnancy or while lactating. The green garlic gives the lehsun roti for weight loss a really tantalizing aroma and flavour, while the use of multiple flours gives you loads of iron and fibre, which help maintain your haemoglobin levels and aid in weight loss too. Further we have cooked them with minimum oil. We recommend these protein rich wholesome rotis for cancer patients and women with PCOS, who often target a multi nutrient and antioxidant rich food. The magnesium from the flours and the compound allicin in garlic helps in maintaining heart beat and thus makes garlic roti on tava a wise choice for people with heart disease. A mix of flours along with the use of oats which are high in fibre suits a diabetic menu too! Thus this healthy lehsun roti should be preferred over maida based roti to manage blood sugar levels. Tips for garlic roti. 1. Try to pick out sturdy crisp stalks of green garlic which do not appear wilted, and you should also check for mold and mildew on the garlic. 2. Unfortunately fresh green garlic is available for only a few months in the year. So if you are making these rotis in the summer, use 4 to 6 large cloves of grated garlic instead of the green garlic and add some fresh coriander leaves to add some colour to the rotis. Enjoy garlic roti recipe | healthy lehsun roti | lehsun roti for weight loss | garlic roti on tava | with step by step photos. | [To make garlic roti, combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water., Cover the dough with a wet muslin cloth and keep aside for 5 minutes., Divide the dough into 4 equal portions., Roll out each portion of the dough into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook each roti, using ¼ tsp of oil, till brown spots appear on both the sides., Serve the garlic roti immediately.] | [Energy, 99 cal, Protein, 3 g, Carbohydrates, 17.2 g, Fiber, 2.7 g, Fat, 2.1 g, Cholesterol, 0 mg, Sodium, 2.7 mg] | garlic-roti-lehsun-roti-33033r |
| rcp22316 | Garlic Rotis, Green Garlic Multigrain Roti | NA | NA | [jowar (white millet) flour, bajra (black millet) flour, whole wheat flour (gehun ka atta), fresh green garlic (hara lehsun), chopped coriander (dhania), salt, whole wheat flour (gehun ka atta), oil] | 10 mins | 15 mins | [Gujarati Roti, Thepla recipe collection, Frozen Foods, Indian Freezer Recipes, Indian Rotis, Tava, Quick Rotis / Parathas, Diabetic recipes, Healthy Heart Rotis & Parathas] | 5Makes 5 rotis | Gujarati | green garlic roti recipe | green garlic multigrain roti | healthy green garlic roti | with 16 amazing images. green garlic roti recipe is a green garlic multigrain roti made of 3 healthy flours. Jowar flour, bajra flour and whole wheat flour along with green garlic make this a healthy green garlic roti which can be had with some curds. Green garlic is abundantly available in Indian winter and this is an amazing way to include in your regular diet. In green garlic roti, green garlic has a milder flavour compared to dried garlic, and this makes it appealing to even those who are not very fond of garlic. To make green garlic roti recipe is very easy and quick. Combine the 3 flours, green garlic, coriander and salt and knead into a soft dough using enough warm water. Divide the dough into 5 equal portions. Heat a non-stick tava (griddle) and cook the green garlic roti using ¼ tsp of oil and cook till it turns golden brown in colour from both the sides. Serve immediately. In green garlic multigrain roti the most peculiar benefit of green garlic is due to its active ingredient, allicin. This works as a powerful antioxidant to boost your immune system and prevent against common infections like cough and cold as well as chronic diseases like cancer and lowering blood pressure. To add to this goodness, we have also used fibre-rich flours like jowar and bajra to make the green garlic roti a superb food. When fresh garlic is not in season, used finely-chopped regular garlic or garlic paste. Enjoy how to make green garlic roti recipe | green garlic multigrain roti | healthy green garlic roti | with step by step photos below. | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water., Divide the dough into 5 equal portions., Roll a portion of the dough into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the roti using ¼ tsp of oil and cook till it turns golden brown in colour from both the sides., Repeat steps 3 and 4 to make 4 more rotis., Serve the green garlic multigrain roti immediately.] | [Energy, 67 cal, Protein, 1.9 g, Carbohydrates, 11.4 g, Fiber, 1.8 g, Fat, 1.7 g, Cholesterol, 0 mg, Sodium, 80 mg] | garlic-rotis-green-garlic-multigrain-roti-22316r |
| rcp31088 | Garlic Spaghetti Bake | NA | NA | [chopped garlic (lehsun), boiled spaghetti, oil, chopped onions, tomato concasse, dry red chilli flakes (paprika), salt, sugar, white sauce, bread crumbs, grated processed cheese, dry red chilli flakes (paprika), garlic bread] | 20 mins | 7 mins | [Italian Main Dish, Baked, Western Party] | 4Makes 4 servings | Italian | A king among spaghetti casseroles, this garlic dominated dish is cooked with tomato sauce, layered with white sauce, and topped with breadcrumbs to give it a crunchy texture. | [Heat the oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 1 to 2 minutes., Add the tomato concasse, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the dry red chilli flakes, salt, sugar and spaghetti, mix gently and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Spread the spaghetti in red sauce evenly at the bottom of a baking dish, pour the white sauce over it and sprinkle bread crumbs on top., Sprinkle cheese on top and bake in a pre-heated oven at, 180°c (360°f) for 15 to 20 minutes., Garnish with chilli flakes and serve immediately with garlic bread.] | [Energy, 262 cal, Protein, 8 g, Carbohydrates, 28.8 g, Fiber, 2.1 g, Fat, 11.3 g, Cholesterol, 0 mg, Vitamin A, 645.2 mcg, Vitamin B1, 0.4 mg, Vitamin B2, 0.2 mg, Vitamin B3, 2.4 mg, Vitamin C, 33.8 mg, Folic Acid, 43.4 mcg, Calcium, 211.1 mg, Iron, 2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 52.1 mg, Potassium, 272.5 mg, Zinc, 0.3 mg] | garlic-spaghetti-bake-31088r |
| rcp40573 | Garlic Spaghetti, Indian Style Garlic Pasta | NA | Veg | [chopped garlic (lehsun), boiled spaghetti, olive oil, soft butter, dry red chilli flakes (paprika), chopped basil, chopped parsley, salt, grated processed cheese] | 20 mins | 4 mins | [Italian Veg Pasta, Italian Party, Western Party, Quick Veg Pasta, Quick 4 Ingredients] | 4Makes 4 servings | Italian | garlic spaghetti recipe | Indian style veg garlic pasta | aglio E olio | with 10 amazing images. garlic spaghetti recipe is a one meal dish and is supremely tummy filling. I usually make this on Sunday's when wanting to make a change in the daily menu. aglio E olio is traditionally an Italian pasta which we have adapted to Indian style garlic pasta. garlic spaghetti is a quintessential pasta dish you can make on any day in less than 30 minutes using just a handful ingredients that you probably have on hand! It is packed with so much flavor, and it has amazing garlic flavor without being too overpowering. Aglio stands for garlic and olio is olive oil. The Indian style veg garlic pasta doesn't require much efforts and not even an amatuer can go wrong with this recipe and it’s super quick to make. All you need to do is boil spaghetti, drain and keep aside. If keeping the boiled spaghetti for a long time, drizzle olive oil over it which wont allow the spaghetti to stick to each other. Further, heat butter and olive oil in a pan. Traditionally aglio-olio is cooked using olive oil and no butter is used. Once oil and butter have heated, we have added garlic which is the main ingredient to the spaghetti. Also, add chilli flakes and cook for a while and turn the flame off. Next, add spaghetti, basil, parsley and season with salt and pepper. Mix well using forks and our extremly scrumptious Indian style garlic pasta is ready to be relished!! Tradionally, parmesan cheese is used to garnish aglio-olio but you can use processed cheese too. With vibrant notes of garlic and herbs, this spaghetti preparation is a rare experience to savour. Olive oil and butter give the Garlic Spaghetti (Aglio e Olio) a nice, moist coating with the elegant aroma of olive oil, while a splash of herbs and chilli flakes gives it a heart warming flavour. Enjoy the Garlic Spaghetti fresh and hot and serve with cheesy garlic bread , because any dish with garlic will lose its original flavour if it is not enjoyed hot. Enjoy garlic spaghetti recipe | Indian style veg garlic pasta | aglio E olio | with detailed step by step recipe photos and video below. | [To make garlic spaghetti, heat the oil and butter in a broad non-stick pan, add the garlic and sauté on a medium flame for 2 to 3 minutes., Add the chilli flakes and sauté on a medium flame for a few seconds., Switch off the flame, add the spaghetti, basil, parsley, salt and pepper and mix well., Serve the garlic spaghetti hot garnished with cheese., Parmesan cheese can be added to the spaghetti instead of processed cheese.] | [Not Given] | garlic-spaghetti-indian-style-garlic-pasta-40573r |
| rcp4694 | Garlic Tomato Chutney, Tomato Garlic Chutney | BreakFast | NA | [garlic (lehsun) cloves, chopped spring onions whites, chopped spring onion greens, pandi chillies, chopped tomatoes, chopped coriander (dhania), olive oil, salt] | 10 mins | 15 mins | [Low Cal Pickles/ Sauces / Chutneys, Indian Party, Kebab Party, Cocktail Party, Pan, Healthy Indian Breakfast, Allium Sulfur Compounds] | 1Makes 0.75 cup (10 tbsp ) | Indian | Garlic Tomato Chutney recipe | tomato garlic chutney | healthy garlic tomato chutney | with amazing 16 images. This Garlic Tomato Chutney is made with tomatoes, spring onions and garlic. Garlic helps in giving uniqueness to the chutney, tomatoes give the tanginess to the Tomato Garlic Chutney. Garlic Tomato Chutney is different from other Chutney’s as it is not grounded into a smooth paste and also, it is cooked. This chutney also has crunchiness as spring onions are added to it. Garlic Tomato Chutney is supremely healthy and easy to make. You can relish this chutney with dosa or chillas or even with khakhras. To make Garlic Tomato Chutney, we have soaked red chilies in warm water and roughly chop them. To proceed, in a non-stick pan, with some oil we have started by cooking spring onions and garlic with give a crunch to the chutney and once they are cooked, we have added red chilies to them. Further, we have added tomatoes with little water and cooked it well with side by side mashing tomatoes with back of the spoon which helps in releasing juice from the tomatoes so as to get the moist chutney like consistency. Lastly, we have added coriander for freshness and spring onion greens to provide crunch. Mix well and our Tomato Garlic Chutney is ready to be relished!! See why this is a healthy garlic tomato chutney ? Garlic has been proven to lower cholesterol. The active ingredient allicin present in garlic aids in lowering blood pressure in Tomato Garlic Chutney. Tomatoes are extremely rich source of Lycopene. Tomatoes are a powerful antioxidant, super rich in vitamin C, good for heart in Garlic Tomato Chutney. So here is a healthy Garlic Tomato Chutney we encourage you to include in your healthy lifestyle. My top recipes with Lehsun Tamatar ki Chutney is from our collection of tikki recipes. Enjoy how to make Garlic Tomato Chutney recipe | tomato garlic chutney | healthy garlic tomato chutney | with detailed step by step photos and video below | [To make garlic tomato chutney, drain the soaked chillies and chop them finely., Heat the oil, add the onions and garlic and sauté over a slow flame for 4 to 5 minutes till they are lightly brown., Add the chillies and salt and sauté again., Add the tomatoes and cook for 10 to 12 minutes over a slow flame till the tomatoes are soft and can be mashed lightly., Cool completely and add the coriander and spring onion greens and mix well., Serve garlic tomato chutney chilled or at room temperature.] | [Energy, 10 cal, Protein, 0.3 g, Carbohydrates, 0.9 g, Fiber, 0.4 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 2.4 mg] | garlic-tomato-chutney-tomato-garlic-chutney-4694r |
| rcp5552 | Garlic Tomato Salsa | NA | Veg | [chopped garlic (lehsun), chopped tomatoes, oil, chopped spring onions whites, chopped spring onion greens, salt, dry red chilli flakes (paprika), dried mixed herbs, sugar, chopped coriander (dhania), nacho chips or tortilla chips] | 15 mins | 7 mins | [vegetarian Mexican Starters, Low Cal Pickles/ Sauces / Chutneys, Quick Indian Dips, Gravies & Sauces, Indian Cancer Patients, Healthy Heart Accompaniments, Healthy Heart International Recipes, Low Cholesterol Accompanients] | 1Makes 0.75 cup (11 tbsp ) | Indian | A quick Mexican accompaniment with the irresistible flavour and aroma of herbs and chilli flakes, the Garlic Tomato Salsa is a perfect accompaniment for baked nachos or any other baked chips. It can also be used as a topping for rolls, wraps, quesadillas and more. Since it is made with modest, non-starchy ingredients like tomatoes, spring onions and garlic, all cooked in just a teaspoon of oil, this Garlic Tomato Salsa is favourably low on calories. | [Heat the oil in a broad non-stick, add the garlic and sauté on a medium flame for a few seconds., Add the spring onion whites and greens and sauté on a medium flame for 1 minute., Add the tomatoes, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally and mashing lightly using a potato masher., Add the salt, chilli flakes, mixed herbs, sugar, coriander and 1 tbsp of water, mix well and cook on a medium flame for 1 minute., Cool slightly and serve with baked tortilla chips.] | [Energy, 8 cal, Protein, 0.2 g, Carbohydrates, 0.7 g, Fiber, 0.3 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 2.1 mg] | garlic-tomato-salsa-5552r |
| rcp5535 | Garlic Vegetable Soup ( Healthy Heart) | NA | NA | [chopped garlic (lehsun), chopped and boiled mixed vegetables, oil, chopped onions, salt, quick cooking rolled oats, chopped coriander (dhania)] | 15 mins | 5 mins | [Indian Clear Soups, Chunky Indian Soups, Deep Pan, Kids Weight Loss, Indian Teen, Pregnancy, Diabetic recipes] | 4Makes 4 servings | Indian | garlic vegetable soup recipe | easy healthy clear vegetable soup | mix vegetable garlic soup | mix vegetable soup for weight loss | with 12 amazing images. garlic vegetable soup recipe is a tempting soup transformed into a healthy fare with a mix of fiber rich veggies. Learn how to make mix vegetable soup for weight loss. Mix vegetable soup for weight loss is a sumptuous soup of mixed vegetables flavoured predominantly with garlic, this nourishing recipe is innovatively thickened with rolled oats. Garlic is known for its anti-bacterial and anti-inflammatory properties. The compound Allicin has protective activities against bacteria, fungus, parasites and virus. The vitamin C in this easy healthy clear vegetable soup also builds your overall immunity to fight infections. To make garlic vegetable soup, heat the oil in a deep non-stick pan, add the garlic and onions and sauté on a medium flame for 1 to 2 minutes. Add the mixed vegetables, 3 cups of water, salt and pepper, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the oats and coriander, mix well and cook on a medium flame for another 1 minute. Serve the garlic vegetable soup hot. Along with mixed veggies, oats add in fiber which helps in managing weight as well as blood sugar and cholesterol levels. Together, the ingredients make mix vegetable garlic soup a very heart-friendly concoction. This recipe is a welcome addition for all right from healthy individuals to those on weight loss regime and kids to women with PCOS. Garlic vegetable soup can be carried to work as well. Reheat it and enjoy it. Tips for garlic vegetable soup. 1. Do not over cook the vegetables. Boil them just enough to maintain their crunch and enjoy their mouthfeel while having the soup. 2. A dash of lemon juice after cooking will add a little more flavour and vitamin C to the soup. Enjoy garlic vegetable soup recipe | easy healthy clear vegetable soup | mix vegetable garlic soup | mix vegetable soup for weight loss | with step by step photos below. | [To make garlic vegetable soup, heat the oil in a deep non-stick pan, add the garlic and onions and sauté on a medium flame for 1 to 2 minutes., Add the mixed vegetables, 3 cups of water, salt and pepper, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the oats and coriander, mix well and cook on a medium flame for another 1 minute., Serve the garlic vegetable soup hot.] | [Energy, 43 cal, Protein, 1.7 g, Carbohydrates, 5.8 g, Fiber, 1.9 g, Fat, 1.5 g, Cholesterol, 0 mg, Sodium, 8.8 mg] | garlic-vegetable-soup---healthy-heart-5535r |
| rcp33011 | Garlic Vegetable Soup ( Weight Loss After Pregnancy ) | NA | NA | [oil, chopped onions, chopped garlic (lehsun), mixed vegetables, low-fat milk, salt, quick cooking rolled oats] | 10 mins | 15 mins | [Chunky Indian Soups, Non-stick Pan, Weight Loss after Pregnancy, Enhance Breast Milk Production] | 4Makes 4 servings | Indian | Garlic vegetable soup, a delicious soup to begin your meals with or to be had as a mid-morning snack. I’ve flavoured it with garlic and added loads of mixed veggies to create a colourful and nourishing fare. Low-fat milk keeps the calorie content low. | [Heat the oil in a deep non-stick pan, add the onions and garlic and sauté on a medium flame for 2 minutes., Add the mixed vegetables and sauté on a medium flame for another 2 minutes., Add the milk, 1½ cups of hot water, salt and pepper, mix well and bring to boil., Add the oats, mix well and simmer for 5 minutes or till the soup thickens. Serve hot.] | [Energy, 80 cal, Protein, 4.2 g, Carbohydrates, 9.4 g, Fiber, 1.8 g, Fat, 2.8 g, Cholesterol, 0 mg, Sodium, 45.4 mg] | garlic-vegetable-soup--weight-loss-after-pregnancy--33011r |
| rcp1801 | Garlic Yogurt Dip, Indian Yoghurt Dip with Herbs | Snacks | NA | [hung curds (chakka dahi), chopped spring onions, chopped celery (ajmoda), chopped garlic (lehsun), fresh cream, tabasco sauce, salt, crackers wafers] | 10 mins | 0 mins | [Lebanese Dips, Indian Dips / Sauces, Kebab Party, Western Party, Cocktail Party, Quick Snacks / Quick Starters] | 1Makes 1 cup. (14 tbsp ) | Indian | yogurt dip recipe | garlicky yogurt party dip | 10 minute curd dip | Indian yoghurt dip with herbs | with 12 amazing images. yogurt dip recipe | garlicky yogurt party dip | 10 minute curd dip | Indian yoghurt dip with herbs is a quick dip with celery and spring onions. Learn how to make garlicky yogurt party dip. To make yogurt dip, combine all the ingredients in a deep bowl and mix well. Refrigerate for at least 1 hour and serve chilled with crackers or wafers. Creamy, luscious and tangy, the garlicky yogurt party dip has a very exciting flavour which is a treat not just to the taste buds, but to all the other senses too. The credit of this creamy and yummy texture is because of the use of hung curd. While the tang of the curds is heightened by the Tabasco sauce, the fresh cream helps to improve the mouth-feel and balance the flavour. Chopped herbs and greens add an exciting flavour, a pleasant crunch and a splash of colour to the 10 minute curd dip. This Indian yoghurt dip with herbs combines well with a large variety of snacks ranging from tikkis to nacho chips! Also try other party dip recipes like parsley paneer dip and Indian style cheese dip. Tips for yogurt dip. 1. Remember that we need hung curd for this recipe. You can make hung curd and refrigerate. 2 Celery can be replaced with chopped parsley. 3. Keep this dip chilled till you serve, as it will get watery if left outside. Enjoy yogurt dip recipe | garlicky yogurt party dip | 10 minute curd dip | Indian yoghurt dip with herbs | with step by step photos. | [To make garlic yogurt dip, combine all the ingredients in a deep bowl and mix well., Refrigerate the garlic yogurt dip for atleast 1 hour and serve chilled with crackers or wafers.] | [Energy, 40 cal, Protein, 1.3 g, Carbohydrates, 1.6 g, Fiber, 0 g, Fat, 2.5 g, Cholesterol, 4.6 mg, Sodium, 7.8 mg] | garlic-yogurt-dip-indian-yoghurt-dip-with-herbs-1801r |
| rcp42663 | Garlic- Flaxseed Chutney | NA | NA | [garlic (lehsun) cloves, roasted flaxseeds, roasted dry kashmiri red chillies, roasted and crushed cumin seeds (jeera), lemon juice, salt] | 10 mins | 0 mins | [Healthy Indian Recipes, different kinds of Indian chutney, Mixer, High in Omega 3 Fatty Acids, Phytonutrients, Low Cholesterol Accompanients, Healthy Chutney] | Makes 0.5 cup (7 tbsp ) | Indian | Here’s a mind-blowing chutney that you can serve as an accompaniment or a dip, or use to make other dishes like saladsrolls and wraps. Made of garlic and flaxseeds, this chutney has a spicy taste that gives your taste buds an effective shake! Crushing garlic cloves activates an enzyme called Allinase, which helps convert Alliin to Allicin. This Allicin has appreciable health benefits, including anti-bacterial, anti-fungal and anti-viral properties. But we agree that peeling and crushing garlic can be quite a task! We suggest you soak the garlic cloves in hot water for a while, as it makes them easier to peel. Also, oil your hands to avoid the garlicky aroma lingering on your fingertips. This peppy Garlic-Flaxseed Chutney stays good for around 10-12 days, so you can make a batch and keep it handy to enjoy as and when required. | [In a mortar-pestle pound the garlic till coarse., Add the garlic, flaxseeds, kashmiri red chillies in a mixer and blend till coarse paste without using any water., Transfer the paste into a bowl and add the cumin seeds, lemon juice and salt., Serve immediately or store refrigerated in an air-tight container.] | [Energy, 47 cal, Protein, 1.8 g, Carbohydrates, 4.2 g, Fiber, 2.3 g, Fat, 2.7 g, Cholesterol, 0 mg, Sodium, 224.3 mg] | garlic--flaxseed-chutney-42663r |
| rcp3523 | Garlicky Hummus | NA | NA | [garlic (lehsun) paste, boiled kabuli chana (white chick peas), green chilli paste, low fat curds (dahi), salt, olive oil, chopped parsley, chilli powder, cucumber sticks, carrot sticks] | 15 mins | 0 mins | [Lebanese Dips, different kinds of Indian chutney, Indian Dips / Sauces, Mixer, Quick Indian Dips, Gravies & Sauces, Indian Cancer Patients] | Makes 0.5 cup (approx. 7 tbsp) (7 tbsp ) | Indian | garlic hummus recipe | homemade Indian style garlic hummus | healthy garlic hummus recipe | easy garlic hummus | garlic hummus recipe is a healthy snack to include it in your meals. Learn how to make easy garlic hummus. Our homemade Indian style garlic hummus is made from Kabuli chana, garlic, green chilli paste and low fat curds with a garnish of olive oil, parsley and chilli powder. To make garlic hummus, combine all the ingredients in a mixer and blend till smooth. Transfer the mixture into a serving bowl, garnish with olive oil, parsley and chilli powder. Refrigerate for at least 30 minutes and serve chilled with cucumber sticks and carrot sticks. Thanks to Mediterranean cuisine for giving us this exciting homemade Indian style garlic hummus! See why this is a healthy garlic hummus recipe ? Chickpea is one of the most versatile beans that abounds in all major nutrients like vitamins A and C, iron, calcium as well as fibre. Hummus makes good use of this useful bean, by making it into a smooth dip form. Remember to benefit from this best healthy hummus by avoid spreading it on breads and instead serve it with cucumber and carrot sticks. This makes a high protein snack. With its high fibre count, it makes a nourishing snack which will keep you full for hours and also boost your metabolism to aid in weight loss. Easy garlic hummus is a healthier version of the traditional Hummus, which makes use of loads of olive oil. In this Diabetic friendly healthy garlic hummus, we have drizzled just half a teaspoon of olive oil as part of the garnish, along with herbs and spice powders for a peppy flavour. Heart patients can also enjoy this at snack time. Tips for garlic hummus. 1. Soak the kabuli chana overnight or at least for 8 hours. 2. Pressure cook for 1 or 2 extra whistles as we need soft cooked chana which is easy to blend. 3. Do refrigerate it. You would relish it. Enjoy garlic hummus recipe | homemade Indian style garlic hummus | healthy garlic hummus recipe | easy garlic hummus | with recipe below. | [Combine all the ingredients in a mixer and blend till smooth., Transfer the mixture into a serving bowl, garnish with olive oil, parsley and chilli powder., Refrigerate for atleast 30 minutes and serve chilled with cucumber sticks and carrot sticks.] | [Energy, 45 cal, Protein, 2.3 g, Carbohydrates, 7.6 g, Fiber, 3.3 g, Fat, 0.6 g, Cholesterol, 0 mg, Sodium, 7.1 mg] | garlicky-hummus-3523r |
| rcp38948 | Garlicky Makai Roti | NA | NA | [maize flour (makai ka atta), oil, chopped coriander (dhania), chopped green chillies, chopped garlic (lehsun), salt, rice flour (chawal ka atta), oil, curd, pickle] | 10 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Indian Party, Tava, Quick Rotis / Parathas] | 6Makes 6 rotis | Punjabi | Made with maize flour dotted with flavor enhancers like coriander, chillies and garlic, you will love this interesting and toothsome roti. It is quite filling, and fit to be a quick meal. In fact, you don’t even need a side-dish; you can simply serve with a cup of curds and a tangy pickle. | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water., Divide the dough into 6 equal portions and roll each portion into a 100 mm. (4”) diameter circle using little rice flour for rolling., Heat a non-stick tava (griddle) and cook each roti, using a little oil, till it turns golden brown in colour from both sides., Serve hot with fresh curds and pickle.] | [Energy, 102 cal, Protein, 1.1 g, Carbohydrates, 12.1 g, Fiber, 1.2 g, Fat, 5.6 g, Cholesterol, 0 mg, Sodium, 1.7 mg] | garlicky-makai-roti-38948r |
| rcp5641 | Garlicky Methi Dhokli | Snacks | NA | [chopped garlic (lehsun), chopped fenugreek leaves (methi), besan (bengal gram flour), chilli powder, coriander (dhania) powder, asafoetida (hing), salt, oil] | 5 mins | 5 mins | [Gujarati Farsans, Gujarati Breakfast, Indian Steamed Snacks, School Time Snacks, Evening Tea Snacks, Steam, Steamer] | 4Makes 4 servings | Gujarati | garlicky methi dhokli recipe | methi dhokla | healthy methi lehsun dhokli | with 20 amazing images. garlicky methi dhokli is a delicious and flavorful Gujarati dish made with a batter of besan, methi leaves, and garlic. Learn how to make garlicky methi dhokli recipe | methi dhokla | healthy methi lehsun dhokli | garlicky methi dhokli is a wholesome and aromatic dish that combines the earthy taste of fenugreek leaves with the pungency of garlic, making it a delicious and nutritious choice for a meal. These methi dhoklis are easy to make and thinner than regular Khaman dhoklas, cut into diamond shape and serve with a variety of chutneys. Although it takes around 15 minutes to cook, making it a no fuss recipe. The healthy methi lehsun dhokli, with the rich flavour of fenugreek leaves and garlic, also gives us enough iron and heart-friendly nutrients. Make sure you serve it immediately. pro tips to make garlicky methi dhokli: 1. You can add some sesame seeds in the batter to make the dhokli. 2. Serve it immediately to enjoy its best flavours. 3. You can also add turmeric powder in the batter. Enjoy garlicky methi dhokli recipe | methi dhokla | healthy methi lehsun dhokli | with detailed step by step photos. | [To make garlicky methi dhokli, in a deep bowl, combine besan, fenugreek, garlic, chilli powder, coriander powder, asafetida, salt and 1/2 cup water. Mix well till no lumps remain., Grease a 175 mm. (7”) diameter thali using ½ tsp of oil, pour half the batter into it and steam in a steamer for 8 minutes., Repeat step 2 to make 1 more thali., Cut the garlicky methi dhokli into diamond shaped pieces and serve immediately.] | [Energy, 108 cal, Protein, 5.5 g, Carbohydrates, 15.5 g, Fiber, 4.3 g, Fat, 2.7 g, Cholesterol, 0 mg, Sodium, 22.4 mg] | garlicky-methi-dhokli-5641r |
| rcp40898 | Garlicky Moong Sprouts Soup with Spinach | Lunch | Veg | [chopped garlic (lehsun), sprouted moong (whole green gram), shredded spinach (palak), salt] | 10 mins | 17 mins | [Indian Veg Recipes, Indian Lunch, Low Cal Soups, Indian Pressure Cooker, Pressure Cooker, Presssure Cooker Soups, Healthy Low Calorie Soups] | 4Makes 4 servings | Indian | Some of life’s greatest pleasures and most valuable treasures come in simple packages! This Garlicky Moong Sprouts Soup with Spinach is a perfect example. Loads of nutrients and remarkable taste are attained with minimal ingredients and an easy procedure! Spinach and moong are protein and iron-rich ingredients, which help boost your haemoglobin levels, while moong also gives you fibre, which keeps you full for longer and aids in weight loss too. Have this soup hot and fresh, to relish its vibrant flavour. Serve with Chat Pati Frankies that will complement the soup and keep you satiated. | [Combine the garlic and sprouted moong with 3 cups of water in a pressure cooker, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Blend the garlic-sprouted moong mixture to a coarse mixture using a hand blender., Transfer the garlic- sprouted moong mixture into a deep non-stick pan, add the spinach, salt and 1 cup of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Serve hot.] | [Energy, 109 cal, Protein, 7.9 g, Carbohydrates, 18.3 g, Fiber, 5.6 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 17.7 mg] | garlicky-moong-sprouts-soup-with-spinach-40898r |
| rcp22244 | Garlicky Potato and Spinach Salad | NA | NA | [chopped garlic (lehsun), lemon juice, curds (dahi), milk powder, mustard (rai / sarson) powder, salt freshly ground black pepper (kalimirch), boiled baby potatoes, shredded spinach (palak), salt] | 15 mins | 0 mins | [Indian Salads with dressing, Wholesome Salads (Salads that make a meal)] | 3Makes 3 servings | Indian | Baby potatoes are a perfect match for greens and herbs, as its neutral flavour and soft texture combines well with such ingredients. Here too, you will find that the baby potatoes and spinach make a wonderful team, which becomes a super-duper hit when mixed with a tangy dressing of garlic, lemon juice, curds and other spicy ingredients. Serve the Garlicky Potato and Spinach Salad immediately after tossing, to enjoy the best texture and fresh flavour. | [Combine all the ingredients in a bowl and mix well. Refrigerate for at least 30 minutes., Combine the spinach and the baby potatoes, in a deep bowl and mix gently., Add the prepared dressing and toss gently., Serve immediately.] | [Energy, 141 cal, Protein, 2.9 g, Carbohydrates, 29.4 g, Fiber, 2.7 g, Fat, 1.1 g, Cholesterol, 0 mg, Vitamin A, 1164.8 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.6 mg, Vitamin C, 28 mg, Folic Acid, 46.2 mcg, Calcium, 54.5 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 27.6 mg, Potassium, 365.6 mg, Zinc, 0.7 mg] | garlicky-potato-and-spinach-salad-22244r |
| rcp32773 | Garlicky Potato and Spinach Salad ( Know Your Green Leafy Vegetables) | NA | Veg | [chopped garlic (lehsun), curds (dahi), milk powder, lemon juice, mustard powder, salt freshly ground black pepper powder, shredded spinach (palak), boiled baby potatoes (with the skin)] | 20 mins | 0 mins | [Indian Salads with dressing, Toss & Mix Salads (No cooking), No Cooking Veg Indian, Refrigerator] | 6Makes 6 servings | Indian | A delectable salad that is best served chilled. The combined flavour of spinach and garlic sets it a class apart! | [Combine all the ingredients together in a bowl and whisk till smooth. Refrigerate to chill., Put the spinach in a bowl of ice-cold water for half an hour., Drain, wrap in a muslin cloth and refrigerate till ready to serve., Refrigerate the potatoes in another bowl till ready to serve., Just before serving, combine the spinach and potatoes in a salad bowl, pour the dressing and toss well., Serve immediately., Immersing spinach in ice - cold water will keep the leaves crisp and fresh for a longer time.] | [Not Given] | garlicky-potato-and-spinach-salad--know-your-green-leafy-vegetables-32773r |
| rcp40766 | Garlicky Potato Sandwich Bhajiya | Snacks | Veg | [boiled potato slices, garlic chutney, besan (bengal gram flour), carom seeds (ajwain), turmeric powder (haldi), chilli powder, asafoetida (hing), baking soda, salt, sweet chutney] | 15 mins | 20 mins | [Indian Snacks for Entertaining, Evening Tea Snacks, Deep Fry, Monsoon, Raksha - Bandhan, High Tea Party, Kadai Veg] | 14Makes 14 bhajiyas | Indian | These scrumptious bhajiyas are made in a unique way by batter-coating and frying potato slices sandwiched with garlic chutney. This gives you an ideal combination of crunch and finger-licking flavour in one handy snack. Make sure you boil the potato slices with salt so that they don’t taste bland. Also make sure you slice the potatoes into an optimal thickness, neither too thin nor thick, so that they will cook well but not disintegrate. The Garlicky Potato Sandwich Bhajiya served with sweet chutney and a cup of hot chai is a perfect evening snack . | [Apply 1 tsp of garlic chutney on one slice of a potato and cover it with another potato slice to make 1 potato sandwich and keep aside., Repeat step 1 to make 13 more potato sandwiches., Heat the oil in a deep non-stick pan, dip each potato sandwich in the batter and deep-fry a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve immediately with sweet chutney.] | [Energy, 90 cal, Protein, 3.6 g, Carbohydrates, 16.6 g, Fiber, 2.9 g, Fat, 1.1 g, Cholesterol, 0 mg, Vitamin A, 21.4 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.5 mg, Vitamin C, 13.5 mg, Folic Acid, 23.1 mcg, Calcium, 33.1 mg, Iron, 1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 12.8 mg, Potassium, 233.9 mg, Zinc, 0.3 mg] | garlicky-potato-sandwich-bhajiya-40766r |
| rcp22662 | Garlicky Vegetable and Cheese Rice | Dinner | NA | [garlic (lehsun) cloves, chopped onions, chopped french beans, boiled and peeled potato cubes, carrot cubes, boiled green peas, capsicum slices, grated processed cheese, rice (chawal), oil, whole dry kashmiri red chillies, tomato cubes, whisked curds (dahi), salt, grated processed cheese] | 25 mins | 10 mins | [One Meal Dinner, International Favourites, Saute, Western Party] | 4Makes 4 servings | NA | vegetable cheese rice recipe | Indian style cheesy vegetable rice | garlic vegetable cheese rice | with 28 amazing images. vegetable cheese rice recipe is made of mixed vegetables, lots of cheese, garlic and rice. Looking for a perfect one-dish meal that would be loved by each and every member of the family? Here we have got a perfect and unique recipe that is perfect for lazy Sundays or when you are craving for something extremely luscious vegetable cheese rice. The preparation and cooking for vegetable cheese rice might take a little while but the outcome is worth all the efforts. A standard combination of rice and boiled vegetables emerges in a totally new avatar, thanks to a homemade red chilli-garlic paste, a few spoons of curd, and a mix-in of grated cheese. garlic vegetable cheese rice is very unique and luscious, I often give this to my kid as his lunch treat and also vegetable cheese rice is a smart of adding veggies to your kiddos diet and I am sure no kid will make a fuss to eat it. To make vegetable cheese rice, firstly boil and drain basmati or long grained rice and keep aside. Next, make chilli garlic paste by dry roasting Kashmiri red chilli on a non-stick tava, once the chillies cool down transfer them to a blender. Add garlic and salt. Blend using little water. This chilli garlic paste will help giving flavor to the rice. Further to temper, take oil in a non-stick pan, Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute. Add the red chilli-garlic paste and sauté on a medium flame for 1 minute. Add the french beans, potatoes, carrots, green peas and capsicum. Mushroom, baby corn, broccoli are some other vegetables that you can add in this recipe of garlicky vegetable and cheese rice. Add the tomatoes, mix well and cook on a medium flame for 1 minute. Add the rice, curds and salt. To make it even nutritious use brown rice instead of white rice and curd will help balance the tang and spice of chillies. Remove from the flame, add the cheese and mix well. Serve Indian style cheesy vegetable rice hot garnished with cheese. Cook the rice to the right consistency ensuring that it does not become mushy. Likewise, make sure you add the cheese only after you switch off the flame. Such care will result in a perfectly textured Garlic Vegetable and Cheese Rice that you will find totally enjoyable Enjoy vegetable cheese rice recipe | Indian style cheesy vegetable rice | garlic vegetable cheese rice | with step by step photos and video below. | [To make garlic vegetable and cheese rice, heat a non-stick tava (griddle) and dry roast the red chillies on a medium flame for 1 to 2 minutes., Combine the roasted red chillies, garlic and 2 tbsp of water and blend in a mixer to a smooth paste. Keep aside., Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the red chilli-garlic paste and sauté on a medium flame for 1 minute., Add the french beans, potatoes, carrots, green peas and capsicum, mix well and sauté on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the tomatoes, mix well and cook on a medium flame for 1 minute., Add the rice, curds and salt, mix well and cook on a slow flame for 2 minutes, while stirring occasionally., Remove from the flame, add the cheese and mix well., Serve the garlic vegetable and cheese rice hot garnished with cheese.] | [Energy, 278 cal, Protein, 5.9 g, Carbohydrates, 41.6 g, Fiber, 3.5 g, Fat, 9.6 g, Cholesterol, 0 mg, Vitamin A, 268.1 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.1 mg, Vitamin C, 28.9 mg, Folic Acid, 13.3 mcg, Calcium, 81.2 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 6.6 mg, Potassium, 86.5 mg, Zinc, 0.7 mg] | garlicky-vegetable-and-cheese-rice-22662r |
| rcp604 | Gathiya Nu Shaak ( Gujarati Recipe) | NA | Veg | [ganthia, oil, cumin seeds (jeera), mustard seeds ( rai / sarson), curry leaves (kadi patta), pandi chillies, chopped onions, ginger-garlic (adrak-lehsun) paste, chopped tomatoes, turmeric powder (haldi), chilli powder, water, salt, chopped coriander (dhania)] | 5 mins | 10 mins | [Gujarati Shaak Sabzi, Jain Subzi / Gravies, Indian Curry recipes, North Indian, South Indian, Quick Veg Indian Curry, Paryushan, Non Stick Kadai Veg, Quick Sabzis] | 4Makes 4 servings | Gujarati | gathiya nu shaak recipe | Kathiyawadi Gathiya Nu Shaak | Gujarati gathiya sabji | with 29 amazing images. gathiya nu shaak gets ready in a jiffy and is ideal for those days when you need to cook in a hurry. Learn how to make gathiya nu shaak recipe | Kathiyawadi Gathiya Nu Shaak | Gujarati gathiya sabji | Gujarati gathiya sabji is a traditional Kathiyawadi dish made using gathiya (thick besan sev). Kathiawar being a dry and arid region the availability of fresh vegetables remained limited and hence food preparations using sun-dried foods and farsan/snacks. Gathiya nu shaak or Sev Bhaji whatever you like to call it, but it’s a very addictive dish and due to its quick and easy preparation it fits really well with working moms. Although this Kathiyawadi Gathiya Nu Shaak fits well into any Gujarati menu as the Gujaratis simply love ganthias! pro tips to make gathiya nu shaak: 1. Add gathiya in the gravy just before serving to avoid it from getting soggy. 2. Serve it immediately to enjoy its best flavors. 3. You can also add little jaggery in the shaak if you like. 4. You can also use tikha gathiya to make this recipe. Enjoy gathiya nu shaak recipe | Kathiyawadi Gathiya Nu Shaak | Gujarati gathiya sabji | with detailed step by step photos. | [To make gathiya nu shaak, in a deep bowl, combine curd, turmeric powder, chilli powder, whisk well. Add 2 cups of water, whisk well and keep aside., Heat the oil in a non-stick kadhai and add the cumin seeds, mustard seeds, curry leaves and dry chillies. Sauté for few seconds., Add the onion and sauté on medium flame for 2 minutes, while stirring occasionally., Add the ginger garlic paste and sauté for few seconds., Add the tomatoes and sauté for a minute. Add the curd mixture, salt to taste., Mix well and cook on medium flame for 3 to 4 minutes., Just before serving, add the ganthia and mix well., Serve the gathiya nu shaak hot garnished with coriander., Ganthia is a crisp, deep-fried snack made from spiced besan paste. It is readily available in the market.] | [Energy, 406 cal, Protein, 11.3 g, Carbohydrates, 30.6 g, Fiber, 7.6 g, Fat, 25.9 g, Cholesterol, 4 mg, Sodium, 40.8 mg] | gathiya-nu-shaak--gujarati-recipe-604r |
| rcp266 | Gathiya Sabzi | Lunch | Veg | [ganthia, oil, star anise (chakri phool), cinnamon (dalchini), mustard seeds ( rai / sarson), cumin seeds (jeera), curry leaves (kadi patta), asafoetida (hing), chopped onions, ginger-green chilli paste, chopped tomatoes, turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, tomato pulp, buttermilk, jaggery (gur), salt, chopped coriander (dhania)] | 10 mins | 10 mins | [Gujarati Shaak Sabzi, Quick Sabzis, Traditional Indian Sabzis, Deep Fry, Kadai Veg, Quick Sabzis, Lunch Sabzi] | 4Makes 4 servings | Gujarati | gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji | Another popular Gujarati subzi, this ensures that you can place something interesting at the dinner table even when fresh vegetables are not available. Most households have ganthia in their pantry—even otherwise, it is readily available in stores these days. Ganthia subzi tastes great, can be prepared in just a jiffy with least effort. Serve with hot rotis and Cabbage Kachumber . | [To make gathiya sabzi recipe, heat oil in a deep pan, add star anise, cinnamon, mustard seeds, cumin seeds, curry leaves, asafoetida and onions., Saute for 2 to 3 minutes. Add ginger-green chilli paste, tomatoes, turmeric powder, chilli powder, coriander-cumin seeds powder, tomato pulp and salt., Mix well, cover and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Add the buttermilk, jaggery and gathiya. Mix well and cook on a medium flame for 2 to 3 minutes., Serve gathiya sabzi hot garnished with coriander.] | [Energy, 377 cal, Protein, 9.3 g, Carbohydrates, 23.9 g, Fiber, 5.7 g, Fat, 26.2 g, Cholesterol, 6 mg, Sodium, 34.1 mg] | gathiya-sabzi-266r |
| rcp2425 | Gathiya, Gujarati Gathiya | Snacks | NA | [besan (bengal gram flour), papad khar, salt, asafoetida (hing), carom seeds (ajwain), oil, oil] | 2 mins | 20 mins | [Gujarati Dry Snacks, Gujarati Breakfast, Jain Snacks, Indian Jar Snacks, Evening Tea Snacks, Diwali Snacks, High Tea Party] | 3Makes 3 cups | Gujarati | gathiya recipe | Gujarati style gathiya | Indian namkeen jar snack | with 26 amazing images. Tea-time becomes more than perfect when it features gathiya and jalebis . Learn how to make gathiya recipe | Gujarati style gathiya | Indian namkeen jar snack | Gathiya is a crunchy and savoury snack that has been loved by generations of Gujaratis. It has gained its share of fame in other parts of India and the rest of the world too! Gujarati style gathiya has carom seeds and asafoetida that gives the besan dough a flavourful and aromatic punch while papad khar ensures the ideal crispiness. Papad Khar is an essential and vital ingredient in papad making, where it contributes to the crispness and expansion of fried gathiyas. Allow the Indian namkeen jar snack to cool completely before breaking them and storing them. Keep them in a dry, airtight container and enjoy with hot cups of tea and enticing sweets. Tips to make gathiya: 1. Make sure you deep fry the gathiya on medium flame so they get cooked from inside. 2. Store in an air tight container upto days. 3. Resting of the dough is very important for the perfect crispy gathiya. Enjoy gathiya recipe | Gujarati style gathiya | Indian namkeen jar snack | with detailed step by step images. | [To make gathiya, heat ½ cup of water in a saucepan and add the papad khar and salt. Mix well and cook on a medium flame for 1 minute or till the papad khar dissolves completely. Keep aside., Combine the besan, asafoetida , carom seeds, hot oil and prepared papad khar mixture in a deep bowl and knead into a soft dough without using water., Cover it with the lid and keep aside for 15 minutes., Grease your hands using a little oil and knead the dough once again to smoothen it lightly. Keep aside., Grease a “sev press” (along with its lid and ganthia plate) using a little oil, press the dough into it and cover it with the lid., Heat the oil in a deep non-stick pan, place the “sev press” above the hot oil (at a little distance) and turn the handle of the “sev press” so that half of the dough is forced out of the ganthia plate and drops directly into the oil., Move the “sev press” in a circular motion while turning the handle of the “sev press” in a circular motion at the same time., Deep-fry the ganthia on a slow flame, till they turn light yellow in colour and crisp while turning them at intervals. Drain on an absorbent paper., Repeat step 6 to 8 to deep-fry the remaining ganthias in 3 more batches., Cool completely and break into pieces using your fingers., Serve or store the gathiya in an air-tight container.] | [Energy, 708 cal, Protein, 20.5 g, Carbohydrates, 58.8 g, Fiber, 15.1 g, Fat, 43.5 g, Cholesterol, 0 mg, Sodium, 1157.3 mg] | gathiya-gujarati-gathiya-2425r |
| rcp3895 | Gatte ka Pulao, Rajasthani Gatte Ka Pulao | Dinner | Veg | [besan (bengal gram flour), chilli powder, fennel seeds (saunf), carom seeds (ajwain), curd (dahi), baking soda, oil, salt, oil, cooked long grain rice (basmati chawal), oil, cardamom (elaichi), cloves (laung / lavang), cumin seeds (jeera), mustard seeds ( rai / sarson), asafoetida (hing), sliced onions, chilli powder, turmeric powder (haldi), garam masala, salt, garlic (lehsun) cloves, chopped green chillies, chopped ginger (adrak), sliced onions, chopped coriander (dhania)] | 20 mins | 15 mins | [Rajasthani Khichdi, Pulao, Rajasthani Traditional Combinations, One Dish Vegetarian Meals, One Meal Dinner, Traditional Indian Rice Recipes, Pulaos, Raksha - Bandhan] | 4Makes 4 servings | Rajasthani | Bengal gram is abundantly used in Rajasthani cooking because it grows in plenty in the arid desert conditions. Besan made from Bengal gram is used to make rotis, gatta, mithai and also as a thickening agent for kadhi . Gatte ka Pulao is made on festive occasions when plain steamed rice is not served. As vegetables are not available throughout the year, cooked gattas are added to spice up this pulao, which is usually served with kadhi or plain curds . | [Combine all the ingredients for the gattas in a deep bowl and knead into a stiff dough using approx. 2 tbsp of water., Divide the dough into 3 equal portions and shape each portion into a 200 mm. (8") long cylindrical roll., Place them on a greased steamer plate and steam them in a steamer for 7 minutes., Cool slightly, cut the gattas into 9 equal pieces and keep aside., Heat the oil in a deep non-stick kadhai, deep-fry the gatta pieces till they turn light brown in colour from all the sides. Drain on an absorbent paper and keep aside., Heat the oil in a deep non-stick pan, add the cardamom, cloves, cumin seeds, mustard seeds and asafoetida and sauté on a medium flame for 30 seconds., Add the prepared paste and sauté on a medium flame for 2 minutes., Add the turmeric powder, chilli powder and garam masala, mix well and cook on a medium flame for 1 minute., Add the cooked rice, deep-fried gattas, and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the deep-fried onions and mix well., Serve immediately garnished with coriander.] | [Energy, 393 cal, Protein, 11.3 g, Carbohydrates, 58.3 g, Fiber, 7.8 g, Fat, 12.7 g, Cholesterol, 0.9 mg, Sodium, 32.3 mg] | gatte-ka-pulao--rajasthani-gatte-ka-pulao-3895r |
| rcp33144 | Gatte ki Kadhi ( Know Your Flours ) | NA | NA | [besan (Bengal gram flour), chilli powder, fennel seeds (saunf), carom seeds (ajwain), curds (dahi), oil, salt, curds (dahi), besan (Bengal gram flour), curry leaves (kadi patta), oil, mustard seeds ( rai / sarson), cumin seeds (jeera), fennel seeds (saunf), asafoetida (hing), bayleaf (tejpatta), clove, , cardamom (elaichi), turmeric powder (haldi), chilli powder, coriander (dhania) powder, salt, chopped coriander (dhania)] | 15 mins | 25 mins | [Rajasthani Kadhi, Dal, Saute, Boiled Indian recipes, Deep Pan] | 4Makes 4 servings | Rajasthani | Gatte ki kadhi, straight from the kitchens of rajasthan, this dish involves gram flour dumplings flavoured with dry spices, which are steamed and then dunked into a yoghurt based curry. Enjoy this exotic dish either with puris or steamed rice. | [Combine all the ingredients together in a bowl and knead into a firm dough using 1 to 2 tbsp of water., Divide the mixture into 8 equal portions and shape each portion into a 75 mm. (3") long cylindrical roll., Boil plenty of water in a broad pan, add the rolls in it and cook them for 7 to 8 minutes till they float on top., Drain and cut each roll into 12 mm. (½") pieces. Keep aside., Combine the curds, besan, curry leaves and in a bowl and mix well., Add 1 ½ cups of water and mix well so that no lumps remain. Keep aside., Heat the oil in a deep pan and add the mustard seeds and cumin seeds., When the seeds crackle, add the fennel seeds, asafoetida, bayleaf, clove, cinnamon and cardamom, mix well and sauté on a medium flame for 30 seconds., Add the turmeric powder, chilli powder and coriander powder and stir for a few seconds., Add the besan-curds mixture and salt and bring to a boil while stirring continuously., Lower the flame, add the prepared gattas and cook for 8 to 10 minutes, stirring continuously. Serve hot garnished with coriander.] | [Energy, 355 cal, Protein, 10.6 g, Carbohydrates, 24.6 g, Fiber, 5.3 g, Fat, 22.1 g, Cholesterol, 12.6 mg, Sodium, 40.2 mg] | gatte-ki-kadhi--know-your-flours--33144r |
| rcp4344 | Gatte ki Kadhi Recipe | NA | NA | [besan (bengal gram flour), chilli powder, fennel seeds (saunf), carom seeds (ajwain), curd (dahi), oil, salt, curd (dahi), besan (bengal gram flour), curry leaves (kadi patta), cumin seeds (jeera), mustard seeds ( rai / sarson), fennel seeds (saunf), asafoetida (hing), bay leaf (tejpatta), clove (laung / lavang), cinnamon (dalchini), cardamom (elaichi), turmeric powder (haldi), chilli powder, coriander (dhania) powder, oil, salt, chopped coriander (dhania)] | 20 mins | 25 mins | [Rajasthani Sabzi, Rajasthani Traditional Combinations, Sabzis with Gravies, Traditional Indian Sabzis, Indian Curry recipes, North Indian, South Indian, Karwa Chauth, Indian Party] | 4Makes 4 servings | Rajasthani | gatte ki kadhi recipe | Marwadi gatte ki sabji | besan ki gatta kadhi | with 50 amazing images. gatte ki kadhi recipe is a popular traditional Rajasthani sabzi. Learn how to make gatte ki kadhi recipe | Marwadi gatte ki sabji | besan ki gatta kadhi | Marwadi gatte ki sabji is a popular gravy based dish from the rich, rustic and super flavorful Rajasthani cuisine. Gatta or gatte are flavourful gram flour dumplings, steamed and are added to a curd based gravy. It makes for a delicious meal when paired with roti or chapati. Making besan gatte for besan ki gatta kadhi is simple. This gatte ki kadhi does not use tomatoes. Instead the sourness is added with curd. Melt in mouth gattas in curd based gravy is just full of flavours in every bite. This recipe is a great option on the menu if you run out of fresh vegetables. We love having this healthy Marwadi gatte ki sabji with bajra roti on the weekends which makes a perfect Rajasthani one dish meal. Have this gatte ki kadhi recipe either with bajra rotis, jowar rotis, puris or steamed rice. Tips for gatte ki kadhi: 1. You will need to use both your hands to roll out the dough into a thin cylindrical roll. 2. Cook the gattas on medium heat for 7 to 8 minutes till they float on top. 3. Remember to keep stirring with a spatula while bringing to a boil or the kadhi will split. 4. Mix curd besan mixture well with a whisk so that no lumps remain. Ensure that no lumps remain or they will be there in the kadhi. Enjoy gatte ki kadhi recipe | Marwadi gatte ki sabji | besan ki gatta kadhi | with step by step photos. | [Combine all the ingredients for the gattas. Knead into a firm dough using 1 to 2 tablespoons of water., Divide the mixture into 8 equal portions and shape each portion into a 200 mm. (8") long thin cylindrical roll., Boil plenty of water in a pan and cook the gattas in boiling water for 7 to 8 minutes till they float on top. Drain and keep aside., Cut the gattas into 12 mm. (½") long pieces. Keep aside., Combine the beaten curds, gram flour, ½ cup of water and curry leaves and mix well so that no lumps remain., Heat the oil in a pan, add the cumin seeds, mustard seeds, fennel seeds, asafoetida, bay leaf, clove, cinnamon and cardamom., When the seeds crackle, add the turmeric powder, chilli powder and coriander powder and sauté for a few seconds., Add the curd mixture, 1 cup of water and salt and bring to a boil while stirring continuously, so that the kadhi does not split. Simmer for about 10 minutes and keep aside., Add the prepared gattas to the kadhi and bring to a boil., Serve the gatte ki kadhi hot, garnish with the coriander.] | [Energy, 313 cal, Protein, 8.8 g, Carbohydrates, 17.6 g, Fiber, 3.2 g, Fat, 22.9 g, Cholesterol, 16.6 mg, Sodium, 34.9 mg] | gatte-ki-kadhi-recipe-4344r |
| rcp3879 | Gatte ki Sabzi Recipe | NA | Veg | [besan (bengal gram flour), coriander (dhania) seeds, cumin seeds (jeera), fennel seeds (saunf), carom seeds (ajwain), curd (dahi), asafoetida (hing), turmeric powder (haldi), kashmiri red chilli powder, dried fenugreek leaves (kasuri methi), ghee, salt, oil, curd (dahi), turmeric powder (haldi), kashmiri red chilli powder, coriander-cumin seeds (dhania-jeera) powder, chilli powder, garam masala, ghee, chopped garlic (lehsun), chopped ginger (adrak), chopped green chillies, whole dry kashmiri red chillies, chopped onions, asafoetida (hing), tomato pulp, salt, dried fenugreek leaves (kasuri methi), chopped coriander (dhania)] | 15 mins | 40 mins | [Rajasthani Kadhi, Dal, Jain Dal, Jain Kadhi, Traditional Indian Sabzis, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Kadhi recipes from all across India, Indian Party] | 5Makes 5 servings | Rajasthani | gatte ki sabzi recipe | Rajasthani gatte ki sabji | besan ke gatte | with with 59 amazing images. gatte ki sabzi recipe is a steamed chickpea flour dumpling curry. Learn how to make gatte ki sabzi recipe | Rajasthani gatte ki sabji | besan ke gatte | "gatte ki sabzi" is a popular North Indian dish, particularly in the regions of Rajasthan. It is a vegetarian curry made with gram flour (besan) dumplings cooked in a yogurt-based gravy seasoned with spices. Rajasthan's arid climate and limited access to fresh vegetables played a key role in the development of gatte ki sabzi. besan ke gatte are gram flour dumplings that are spiced up with dry masalas and then steamed and cut into small bite sized pieces. You can also flavor these gattas with spinach or fenugreek. If you run out of vegetables, you can make this gatte ki sabzi as it does not require any vegetables. It is easy to make and tastes great with roti and plain rice. Further you can make various recipes using this gatta like Gatte ki kadhi, Gatte ka Pulao etc. pro tips to make gatte ki sabzi recipe: 1. Don't overcook the gatte while boiling. Once they float to the surface, they're done. 2. For extra soft gatte, add a pinch of baking soda to the dough while kneading. 3. Fried gatte can be served as a delicious and crispy snack! 4. You can also add a dollop of fresh cream for a restaurant-worthy finish. Enjoy gatte ki sabzi recipe | Rajasthani gatte ki sabji | besan ke gatte | with step by step photos. | [For making gatte ki sabzi recipe, in a mortar pestel, add coriander seeds, cumin seeds, fennel seeds and carom seeds and coarsely crush them., In a deep bowl, combine besan, add half quantity of coarsely crushed seeds, curd, asafoetida, turmeric powder, chilli powder, kasuri methi, ghee and salt. Mix well., Add 1 tbsp of water and knead into a soft dough. Divide the dough into 4 equal portions and shape each portion into a 150 mm. (6 inch) long cylindrical roll., Boil plenty of water in a pan and cook the gattas in boiling water for 12 to 15 minutes till they float on top. Drain the gattas and keep the water aside., Cut the gattas into 12 mm. (½") long pieces. Heat oil in a deep pan and deep fry the gattas till light golden brown and crisp., Drain it on an absorbent paper and keep aside., Heat ghee in a deep pan, add the remaining coasely crushed mixture, garlic, ginger, green chillies and red chillies. Saute for a few seconds., Add onions and saute on a medium flame for 2 to 3 minutes. Add tomato pulp and saute for 1 or 2 minutes., Add the masala paste and cook it further for 2 minutes. Add 2 cups gatta water, fried gattas and salt., Mix well and cover and cook on a medium flame for 10 to 12 minutes, while stirring occasionally., Sprinkle kasuri methi and coriander and mix well. Serve gatte ki sabzi hot.] | [Energy, 246 cal, Protein, 6.5 g, Carbohydrates, 18.2 g, Fiber, 3.8 g, Fat, 16.4 g, Cholesterol, 5.8 mg, Sodium, 24.8 mg] | gatte-ki-sabzi-recipe-3879r |
| rcp41020 | Gavar Aur Masoor ki Dal | NA | Veg | [chopped cluster beans (gavarfali), masoor dal (split red lentil), oil, cumin seeds (jeera), asafoetida (hing), chopped onions, garlic (lehsun) paste, chopped tomatoes, chilli powder, turmeric powder (haldi), salt] | 10 mins | 28 mins | [Popular Dals from all over India, Pressure Cooker, Quick Pressure Cooker, Indian Cancer Patients, Pregnancy Fiber Rich, Pregnancy Dals and Vegetables, Cancer Dals] | 4Makes 4 servings | Indian | The intelligent combination of gavar and masoor gives a dal that brims with flavour and overflows with nutrition! Onions and tomatoes turn out to be effective helpers in any dal recipe, improving the texture and flavour of the dish. A simple but smart tempering also works in favour of this dal, improving its aroma and taste manifold. This Gavar aur Masoor ki Dal is a wonderful dish to have during pregnancy because cluster beans is one of the best sources of fibre amongst vegetables. Combine this tasty dish with hot phulkas to make a healthy and satiating meal. For a change, you can replace masoor dal with yellow moong dal also, and follow the same recipe. | [Combine the masoor dal and 1½ cups of water in a pressure cooker and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Add 1½ cups of water and mix well using a whisk. Keep aside., Heat the oil in a deep non-stick pan and add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds., Add the onions and garlic paste and sauté on a medium flame for 1 minute., Add the tomatoes, mix well and cook on a medium flame for 1 minute., Add the cluster beans, chilli powder, turmeric powder, salt and ½ cup of water and mix well. Cover with a lid and cook on a medium flame for 6 minutes, while stirring occasionally., Add the cooked masoor dal, mix well and cook on a medium flame for another 3 minutes, while stirring occasionally., Serve hot.] | [Energy, 129 cal, Protein, 7.9 g, Carbohydrates, 20.1 g, Fiber, 4.2 g, Fat, 2.8 g, Cholesterol, 0 mg, Sodium, 3.6 mg] | gavar-aur-masoor-ki-dal-41020r |
| rcp3498 | Gavar Pumpkin Vegetable | NA | NA | [cluster beans (gavarfali),, chopped red pumpkin (bhopla / kaddu), cumin seeds (jeera), carom seeds (ajwain), asafoetida (hing), chilli powder, turmeric powder (haldi), crushed garlic (lehsun), chopped coriander (dhania), oil, salt] | 10 mins. | 25 mins. | [Semi-Dry Sabzis, Low Cal Subzis, Saute, Boiled Indian recipes, Non-stick Pan, Healthy Indian Acidity recipes, Low Carb Diet] | 4Serves 4. | Indian | Cluster beans are good for diabetics as they have the highest fibre content among all vegetables which in turn prevents a rapid rise in blood sugar levels after a meal. Red pumpkin has been added to thicken the gravy and it also imparts a natural sweetness to this dish, which is delectable. You could have never tried this combination of vegetable, but do not hesitate to do so now as this will definitely please your palate. | [Heat the oil in a non-stick pan and add the cumin seeds. When they crackle, add the ajwain and asafoetida., Add the cluster beans, pumpkin, chilli powder, turmeric powder and salt and sauté for 2 to 3 minutes., Add 2 cups of water and bring to a boil., Add the garlic, cover and simmer for 20 minutes or till the cluster beans are cooked., Mash the pumpkin to make a gravy and serve hot garnished with the chopped coriander.] | [Energy, 36 cal, Protein, 2.6 g, Carbohydrates, 8.6 g, Fiber, 3.5 g, Fat, 1.5 g, Cholesterol, 0 mg, Sodium, 4 mg] | gavar-pumpkin-vegetable-3498r |
| rcp22465 | Gavar Pumpkin Vegetable ( Nutritious Recipe For Pregnancy) | NA | Veg | [cluster beans (gavarfali), red pumpkin (bhopla / kaddu), cumin seeds (jeera), carom seeds (ajwain), asafoetida (hing), chilli powder, turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, oil, salt, chopped coriander (dhania)] | 10 mins | 25 mins | [Gujarati Shaak Sabzi, Sabzis with Gravies, Saute, Indian Party, Non Stick Kadai Veg, Indian Cancer Patients, Pregnancy Fiber Rich] | 4Makes 4 servings | Gujarati | Cluster beans, which have the highest fibre content of all vegetables, are not on everyone's list of favorites unfortunately! here they are cooked in an unusual spicy-sweet red pumpkin gravy that will get your taste buds tingling. | [Heat the oil in a non-stick pan and add the cumin seeds. When the seeds crackle, add the ajwain and asafoetida., Add the cluster beans, pumpkin, chilli powder, turmeric powder and salt and sauté for 2 to 3 minutes., Add 2 cups of water and bring to a boil., Add the coriander-cumin seed powder, cover and simmer for 20 minutes or till the cluster beans are cooked., Mash the pumpkin to make a gravy and serve hot, garnished with coriander.] | [Energy, 41 cal, Protein, 2.9 g, Carbohydrates, 9.6 g, Fiber, 3.6 g, Fat, 1.5 g, Cholesterol, 0 mg, Sodium, 4.8 mg] | gavar-pumpkin-vegetable--nutritious-recipe-for-pregnancy-22465r |
| rcp3865 | Gavarfali ki Sabzi ( Rajasthani) | NA | Veg | [chopped cluster beans (gavarfali), baking soda, coconut oil oil, cumin seeds (jeera), mustard seeds ( rai / sarson), asafoetida (hing), fennel seeds (saunf), curry leaves (kadi patta), curd (dahi), coriander (dhania) powder, chilli powder, besan (bengal gram flour), salt] | 10 mins | 15 mins | [Rajasthani Sabzi, Leafy Vegetable Sabzis, Traditional Indian Sabzis, Easy Vegetarian Curry, Quick Veg Indian Curry, Pan, Pregnancy Dals and Vegetables] | 4Makes 4 servings (4serving ) | Rajasthani | gavarfali ki sabzi recipe | Rajasthani gavar sabji | healthy gavar sabzi with curds | cluster beans curry | with 35 images. gavarfali ki sabzi is a simple curd based Rajasthani gavar sabzi. Learn how to make gavarfali ki sabzi. A nice and soft sabzi with the strong flavour of curds, the gavarfali ki sabzi has a well-balanced flavour that is soothing yet spicy. Add a little baking soda while cooking the gavar (cluster beans) to retain its colour, and also to ensure that it is well cooked. The combination of cumin and fennel seeds in the tempering is what gives Rajasthani gavar sabji its unique and memorable flavour, so make sure you do not omit it while preparing this sabzi. To make gavarfali ki sabzi healthier we suggest you use coconut oil instead of processed oil in cooking. Guvar used in cluster beans curry has a low glycemic index, which along with high fiber count (5.4 g / cup) makes it a highly suitable choice for diabetics. Gavar should be on top of the list for those on low carb diet and weight loss diet. gavarfali ki sabzi is rich in Vitamin C, Folic Acid, Calcium, Phosphorus, Fiber. Perfect for weight loss, diabetics and heart also. Enjoy gavarfali ki sabzi recipe | Rajasthani gavar sabji | healthy gavar sabzi with curds | cluster beans curry | with step by step photos. | [Combine the cluster beans, baking soda and 2½ cups of water in a deep non-stick pan and cook on a medium flame for 5 to 7 minutes or till the cluster beans are cooked, while stirring occasionally. Drain out all the water and keep aside, Combine the curds, coriander powder, chilli powder, besan and salt in a deep bowl and mix well using a whisk. Keep aside., Heat the oil in a broad non-stick pan, add the cumin seeds, mustard seeds,fennel seeds and asafoetida and sauté on a medium flame for a few seconds., When the seeds crackle, add the curds-besan mixture, curry leaves and ¼ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously., Add the cooked cluster beans, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve immediately.] | [Energy, 143 cal, Protein, 4.3 g, Carbohydrates, 9.4 g, Fiber, 3.2 g, Fat, 11.1 g, Cholesterol, 8 mg, Sodium, 11.3 mg] | gavarfali-ki-sabzi---rajasthani-3865r |
| rcp6406 | Gavarfali ki Subzi ( Healthy Subzi) | NA | Veg | [cluster beans (gavarfali), salt, low-fat curds (dahi), coriander-cumin seeds (dhania-jeera) powder, chilli powder, besan (bengal gram flour), oil, cumin seeds (jeera), mustard seeds ( rai / sarson), fennel seeds (saunf), asafoetida (hing), curry leaves (kadi patta), rotis] | 10 mins | 17 mins | [Healthy Indian Recipes, Jain Subzi / Gravies, Jain Subzis, Low Cal Subzis, Indian Pressure Cooker, Healthy Pressure Cooker, Pressure Cooker Vegetables] | 4Makes 4 servings | Jain | Traditional vegetables can be cooked in contemporary ways, and vice versa. But, sometimes the olden favourites remain our golden choice! Time can tarnish neither the flavour nor aroma of this Gavarfali ki Subzi, a simple preparation of cluster beans cooked in a curd based gravy. Once you try it, this fibre and folic acid rich subzi will become a frequently repeated menu item. | [Clean the cluster beans by removing the ends and string them and cut them into 25 mm. (1”) pieces., Combine the cluster beans, salt and 1 cup of water in a pressure cooker, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid and keep aside., Combine the curds, coriander-cumin seeds powder, chilli powder, besan and a little salt in a deep bowl and whisk well till no lumps remain., Add the cluster beans to the curds mixture, mix well and keep aside., Heat the oil in a non-stick kadhai and add the cumin seeds, mustard seeds, fennel seeds and asafoetida., When the cumin and mustard seeds crackle, add the curry leaves and sauté on a medium flame for a few seconds., Lower the flame, add the cluster bean-curds mixture, mix well and cook for another 3 to 4 minutes, while stirring continuously., Serve hot with rotis.] | [Energy, 62 cal, Protein, 4.2 g, Carbohydrates, 10.4 g, Fiber, 3.6 g, Fat, 3 g, Cholesterol, 0 mg, Sodium, 27.7 mg] | gavarfali-ki-subzi--healthy-subzi-6406r |
| rcp3871 | Gavarfali ki Sukhi Sabzi ( Rajasthani) | NA | NA | [chopped cluster beans (gavarfali), baking soda, coconut oil oil, cumin seeds (jeera), ginger-green chilli paste, crushed garlic (lehsun), chopped onions, turmeric powder (haldi), coriander (dhania) powder, chilli powder, salt] | 15 mins | 14 mins | [Rajasthani Sabzi, Rajasthani Traditional Combinations, Non-stick Pan] | 3Makes 3 servings (3serving ) | Rajasthani | Is it the magic of our Indian everyday spices, or the methods of preparation, that make the Gavarfali ki Sukhi Subzi so delicious? Find out for yourself! A masaledar preparation of cluster beans, made with common ingredients you are sure to have in your kitchen, like ginger, green chillies, cumin seeds, garlic, and all. While making this dry subzi, remember to add the ingredients in the mentioned order, to ensure that the aroma and flavour of the vegetable and each spice and powder is retained to the hilt, to enthrall your taste buds! | [Combine the cluster beans, baking soda and enough water in a deep non-stick pan, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Drain and keep aside., Heat the oil in a broad non-stick pan and add the cumin seeds and sauté on a medium flame for a few seconds., When the seeds crackle, add the ginger-green chilli paste and garlic and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flamefor 2 minutes., Add the cooked cluster beans, turmeric powder, coriander powder, mustard powder, chilli powder and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Serve gavarfali ki sukhi sabzi hot with bajra roti.] | [Energy, 110 cal, Protein, 1.9 g, Carbohydrates, 8 g, Fiber, 3 g, Fat, 10.2 g, Cholesterol, 0 mg, Sodium, 0.9 mg] | gavarfali-ki-sukhi-sabzi---rajasthani-3871r |
| rcp7463 | Gavarfali ki Sukhi Subzi | NA | NA | [cluster beans (gavarfali), oil, cumin seeds (jeera), chopped onions, garlic (lehsun) paste, turmeric powder (haldi), salt, coriander-cumin seeds (dhania-jeera) powder, chilli powder] | 10 mins | 16 mins | [Sukhi Sabzis, Low Cal Subzis, Non-stick Pan, Healthy Indian Acidity recipes, Low Carb Diet, Indian Cancer Patients, High Fiber] | 3Makes 3 servings | Indian | gavarfali ki sukhi sabzi recipe | gavar ki sabzi | cluster beans Indian vegetable | dry gavarfali sabzi | healthy gavarfali sabzi | with 17 amazing pictures. gavarfali ki sukhi sabzi is a lip-smacking dry sabzi that combines beautifully with phulkas fresh off the tava! The benefits of fibre-rich cluster beans are enhanced by the introduction of flavour-imparting garlic, which also keeps blood sugar and cholesterol levels under control. Gavarfali ki sukhi sabzi is basically from Rajasthan but this is not the tradional Rajasthani gavarfali sabzi as we have made it healthier by making variations in the recipe. To make gavarfali ki sukhi sabzi, clean and wash gavarfali. Unlike french beans, cluster beans take a long time to cook so they are steamed or pressure cooked but with this recipe we have cooked it in a pan so choose tender cluster beans as the mature one's are hard. Chop them into 1" pieces. Further, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the onions you can also add potatoes and tomatoes, garlic paste and turmeric powder and sauté on a medium flame for 2 minutes. Add the cluster beans, salt and ½ cup of water and mix well. Cover with a lid and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Add the coriander-cumin seeds powder and chilli powder and mix well. Cover with a lid and again cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve cluster beans Indian vegetable hot. Do not ever over cook gavarfali or else they will turn flavourless. This gavar ki sabzi is made with minimum of ingredients that are easily available in each and every Indian household. My mother had taught me this healthy gavarfali sabzi when I was learning as it is a supremely basic dish and can be cooked once in a week for any meal. As the sabzi is dry, you can easily carry it with you in your lunch box or can pack it for your kids tiffin box. Gavrafali is one of the vegetables that provide umpteen amounts of fiber. This sabzi lends 4.1 g of fiber per serving which is 16% of your day’s requirement. Fiber has many key roles to play in our body. The most common one is to keep us free of constipation by helping in easy bowel movements. Fiber helps maintain normal blood circulation too. It helps to prevent clots in the arteries, which carry blood to the heart, and thus prevents heart disease. Good healthy heart sabzi and low cholesterol sabzi. Enjoy gavarfali ki sukhi sabzi | gavar ki sabzi | gavarfali sabzi | dry gavarfali sabzi | Indian diabetic gavarfali sabzi with detailed step by step recipe photo and video. | [To make gavarfali ki sukhi sabzi, heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the onions, garlic paste and turmeric powder and sauté on a medium flame for 2 minutes., Add the cluster beans, salt and ½ cup of water and mix well. Cover with a lid and cook on a medium flame for 8 to 10 minutes, while stirring occasionally., Add the coriander-cumin seeds powder, chilli powder and 1 tbsp of water, mix well. Cover with a lid and again cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve the gavarfali ki sukhi sabzi hot.] | [Energy, 52 cal, Protein, 2.5 g, Carbohydrates, 10 g, Fiber, 4.1 g, Fat, 3.6 g, Cholesterol, 0 mg, Sodium, 0.9 mg] | gavarfali-ki-sukhi-subzi-7463r |
| rcp5572 | Gavarfali Sabzi with Bajra Dhokli | NA | NA | [bajra (black millet) flour, whole wheat flour (gehun ka atta), chopped garlic (lehsun), chopped coriander (dhania), coconut oil oil, salt, cluster beans (gavarfali), cumin seeds (jeera), carom seeds (ajwain), ginger-green chilli paste, turmeric powder (haldi), sugar, salt, coconut oil oil] | 15 mins | 25 mins | [Rajasthani Sabzi, Gujarati Shaak Sabzi, Sabzis with Gravies, Traditional Indian Sabzis, Non-stick Pan, Healthy Heart Sabzi, Healthy Sabzis with Gravies] | 4Makes 4 servings | Rajasthani | gavarfali sabzi with bajra dhokli recipe | gavarfali bajra dhokli | gavar dhokli nu shaak | healthy cluster beans vegetable with dumpling | with 30 amazing images. gavarfali sabzi with bajra dhokli is a super low calorie Gujarati, Rajasthani style sabzi. Learn how to make gavarfali bajra dhokli. To make gavarfali sabzi with bajra dhokli first we make the bajra dhokli by mixing together bajra, whole wheat flour, garlic, coriander, salt and oil with a little warm water. Knead into a firm dough, divide into 20 and flatten it. Now is the easy part of making gavarfali sabzi with bajra dhokli. All we do is heat the oil in spices, add the gavar and cook it. Then add the prepared dhokli and healthy cluster beans vegetable with dumpling is ready to have. Please use coconut oil in Indian cooking and say no to processed oil. It's a simple switch I made years ago and that protects your health long term. gavarfali sabzi with bajra dhokli is rich in Vitamin C, Folic Acid, Fiber, Calcium, Magnesium. If you are diabetic, have heart issues or on weight loss, don't hesitate to have gavar dhokli nu shaak with under 90 calories per serving. gavarfali bajra dhokli goes well with bajra roti and jowar roti to complete a healthy Indian dinner served with some homemade curds. Enjoy gavarfali sabzi with bajra dhokli recipe | gavarfali bajra dhokli | gavar dhokli nu shaak | healthy cluster beans vegetable with dumpling | with step by step photos. | [Combine all the ingredients together and mix well., Add a little warm water and knead into firm dough., Divide into 20 equal portions and shape them into rounds., Press each portion into a flat circle by pressing between your palms. Keep aside., To make gavarfali sabzi with bajra dhokli, heat the oil and add the cumin seeds and ajwain., When they crackle, add the gavarfali and salt and sauté for a few minutes., Add 3 cups of water, ginger-green chilli paste, turmeric powder, bring to a boil and add the dhoklis., Cook for 12 to 15 minutes on medium heat till the gavarfali and dhokli is cooked properly., Add ½ cup of warm water if required to adjust the consistency and simmer for 5 minutes., Serve the gavarfali sabzi with bajra dhokli hot with bajra roti or jowar roti.] | [Energy, 84 cal, Protein, 3.4 g, Carbohydrates, 15.8 g, Fiber, 4.7 g, Fat, 3.4 g, Cholesterol, 0 mg, Sodium, 2.2 mg] | gavarfali-sabzi-with-bajra-dhokli-5572r |
| rcp2129 | Gazpacho | NA | NA | [tomatoes, worcesterchire sauce, chilli sauce, powdered sugar, fresh cream, olive oil, garlic (lehsun), salt, capsicum, finely chopped, onion, finely chopped, cucumber, finely chopped, tomato, finely chopped, bread croutons] | 30 mins. | Nil. | [Indian Pressure Cooker] | 7Serves 6 to 8. | Indian | The fabulous cold Spanish soup. Let your guests help themselves to the accompaniments. Omit the cream and olive oil for dieters. | [Put the tomatoes in boiling water for a few minutes., Remove the skins., Chop and blend in a liquidiser., Strain the mixture., Add the remaining ingredients and mix well., Chill thoroughly., Serve in cold cups with accompaniments in separate cups.] | [Not Given] | gazpacho-2129r |
| rcp1341 | Gazpacho ( Low Calorie Healthy Cooking ) | NA | Vegan | [blanched and roughly chopped tomatoes, chopped cucumber, chopped capsicum, tabasco sauce, salt, sugar, chopped capsicum, chopped onions, chopped cucumber, chopped tomatoes] | 20 mins | 0 mins | [No Cooking Veg Indian, Refrigerator, Mixer, Quick Vegetarian Soups, Low Carb Diet, Vegan, Healthy Thick Creamy Soups] | 3Makes 3 servings | Indian | Cold soups are perfect to serve before lunch on hot summer days. They tingle awake the taste buds in a more pleasant way, without having to suffer sweaty foreheads! When it comes to cold soups, this low-cal Spanish soup Gazpacho is one of the best choices. A nice crunchy soup with cucumber and capsicum, it is a great source of fibre, vitamin A and folic acid. Keep it chilled and serve it immediately after adding the crunchy mixed vegetable topping. | [Combine the tomatoes, cucumber, capsicum and 1 cup of water in a mixer and blend till smooth., Transfer the mixture into a bowl, add the tabasco sauce, salt and sugar and mix well., Refrigerate for at least 1 hour., Serve chilled topped with capsicum, onions, cucumber and tomatoes.] | [Energy, 43 cal, Protein, 1.8 g, Carbohydrates, 8 g, Fiber, 4.1 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 21.6 mg] | gazpacho--low-calorie-healthy-cooking--1341r |
| rcp33403 | Geela Bhel | Snacks | NA | [puffed rice (kurmura), chopped onions, chopped potatoes, nylon sev, crushed papdis, fried masala chana dal, meetha chutney, teekha phudina chutney, geela lehsun chutney, dry masala powder, lemon juice, nylon sev, fried masala chana dal, chopped coriander (dhania), papdis] | 15 mins | 0 mins | [Chaat, Evening Tea Snacks, Quick Snacks / Quick Starters, Kids After School, Indian Birthday Party Snacks, Kitty Party Snacks] | 2Makes 2 servings | Indian | geela bhel recipe | Mumbai's famous bhel | special Bombay bhel | how to make bhel puri at home | with 51 amazing images. An awesomely crunchy and spicy snack, the geela bhel features puffed rice mixed with an array of spices to get a really chatpata flavour. Learn how to make geela bhel recipe | Mumbai's famous bhel | special Bombay bhel | how to make bhel puri at home | Onions, tomatoes, lemon juice, nylon sev and other elements bring in a variety of textures and tastes to this special Bombay bhel, which can even double up as a meal. The phudina chutney used here is quite spicy, with a range of ingredients from ginger, garlic and green chillies to fennel seeds. When you have all the ingredients ready beforehand, you just have to toss everything together to make this geela bhel. Prepare it just before serving to enjoy the tempestuous blast of fresh flavours and textures. Tips to make geela bhel: 1. In case the puffed rice is not crisp, dry roast with a little oil in a kadhai till they are crisp. 2. Puffed rice can also be roasted in little oil with salt and turmeric and then used to make bhel. 3. Adjust the quantity of the chutneys to suit your taste buds. 4. Also adjust the consistency of the chutney. It should be pouring consistency. 5. It is difficult to make the chutneys and dry masala powder in very small quantities, so you can make a little more as shown here and store the remaining quantities in dry airtight containers in the fridge to use later. Enjoy geela bhel recipe | Mumbai's famous bhel | special Bombay bhel | how to make bhel puri at home | with step by step photos. | [To make geela bhel, combine all the ingredients in a large bowl and toss gently till all the ingredients are mixed well., Divide the bhel into 2 equal portions and garnish each portion with 1 tbsp of sev, 1 tsp of masala dal and 1 tsp of coriander evenly over it., Serve the geela bhel immediately with a papdi., Masala dal is readily available at most provision stores or can be made at home. Soak the chana dal for at least 4 to 5 hours, drain, deep-fry in hot oil and toss in a mixture of salt, chilli powder and black salt. It is added to increase the flavour and add crunch to chaats.] | [Energy, 180 cal, Protein, 5 g, Carbohydrates, 30.6 g, Fiber, 4 g, Fat, 4.1 g, Cholesterol, 0 mg, Sodium, 986.1 mg] | geela-bhel-33403r |
| rcp33382 | Geela Lehsun Chutney | NA | NA | [chopped garlic (lehsun), chilli powder, salt] | 20 mins | 0 mins | [Maharashtrian Chutneys, Maharashtrian Pickles, Mumbai Street Food, different kinds of Indian chutney, Indian Party, Kebab Party, Mixer, Quick Chutneys] | 1Makes 0.75 cup (14 tbsp ) | Maharashtrian | geela lehsun chutney recipe | Mumbai street food lehsun chutney | wet red garlic chutney for roadside food | with 8 amazing images. geela lehsun chutney is a must-have ingredient if you wish to recreate the magic of Mumbai’s street food! geela lahsun ki chutney combines wonderfully with plain and simple dishes like bajra rotla and jowar roti. Made with garlic and chilli powder, this pungent geela lehsun chutney is quick and easy to make, and lends its vibrant flavour to classic roadside recipes like pav bhaji and bhel puri. Handy tips : You can make a batch of this geela lehsun chutney and store it in an airtight container for at least a week. Enjoy how to make geela lehsun chutney recipe | Mumbai street food lehsun chutney | wet red garlic chutney for roadside food | with detailed step by step photos. | [Combine all the ingredients along with ¼ cup of water in a mixer and blend till smooth., Store in an air-tight container and refrigerate. Use as required.] | [Energy, 8 cal, Protein, 0.5 g, Carbohydrates, 1.5 g, Fiber, 0.4 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.6 mg] | geela-lehsun-chutney-33382r |
| rcp7469 | Gehun ki Bikaneri Khichdi for Diabetes, Whole Wheat Khichdi | NA | NA | [wheat (gehun), yellow moong dal (split yellow gram), ghee, oil, cumin seeds (jeera), slit green chillies, asafoetida (hing), salt, turmeric powder (haldi), low fat curds] | 5 mins | 20 mins | [Rajasthani Khichdi, Pulao, Healthy Pressure Cooker, Indian Party, Pressure Cooker, Healthy Foods for Kids, Kids Weight Gain, Senior Citizen] | 6Makes 6 servings | Rajasthani | healthy gehun ki bikaneri khichdi recipe | gehun ki khichdi for diabetes | whole wheat khichdi | protein rich gehun moong dal ki bikaneri khichdi | with 35 amazing images. healthy gehun ki bikaneri khichdi recipe | gehun ki khichdi for diabetes | whole wheat khichdi | protein rich gehun moong dal ki bikaneri khichdi is a healthy one dish meal. Learn how to make gehun ki khichdi for diabetes. To make healthy gehun ki bikaneri khichdi, clean, wash and soak the wheat in enough water in a deep bowl overnight. Drain well. Grind the wheat to a coarse paste in a mixer without using any water. Keep aside. Clean, wash and soak the moong dal in enough water in a deep bowl for 2 hours. Drain and keep aside. Heat the ghee and oil in a pressure cooker and add the cumin seeds, green chillies and asafoetida. When the seeds crackle, add the ground wheat and moong dal and sauté on a medium flame for a few seconds. Add 3½ cups of hot water, salt and turmeric powder, mix well and pressure cook for 6 whistles. Allow the steam to escape before opening the lid and mix well. Serve immediately with low-fat curds. Inspired by heart-warming Rajasthani Cuisine, whole wheat khichdi is sumptuous and tasty enough to make a complete meal. Replacing rice with whole wheat enhances the fibre and iron content of this recipe, thus making it suitable for diabetes, weight watchers and heart patients. The combination of whole wheat and moong dal (cereal and pulse) makes this a high protein fare, while the use of minimal amounts of oil gives a health touch to the protein rich gehun moong dal ki bikaneri khichdi. The Indian spices added in whole wheat khichdi also have proven health benefits. The cumin seeds and asafoetida are known for their digestive benefits, the green chilli for its antioxidants and the turmeric powder for its anti-bacterial property. Carefully made with well-chosen ingredients, this healthy khichdi is a must try with a bowl of curd. You can make your choice between full fat curd and low fat curd. Tips for healthy gehun ki bikaneri khichdi. 1. Whole wheat is difficult to cook and so has to be soaked overnight. If you want to make for dinner, ensure you soak it to for at least 10 to 12 hours. 2. Blend the soaked and drained wheat into a coarse mixture only. This will lend a good texture to the khichdi. 3. Serving the khichdi is very important, else it might thicken with time. Enjoy healthy gehun ki bikaneri khichdi recipe | gehun ki khichdi for diabetes | whole wheat khichdi | protein rich gehun moong dal ki bikaneri khichdi | with step by step photos. | [Clean, wash and soak the wheat in enough water in a deep bowl overnight. Drain well., Grind the wheat to a coarse paste in a mixer without using any water. Keep aside., Clean, wash and soak the moong dal in enough water in a deep bowl for 2 hours. Drain and keep aside., Heat the ghee and oil in a pressure cooker and add the cumin seeds, green chillies and asafoetida., When the seeds crackle, add the ground wheat and moong dal and sauté on a medium flame for a few seconds., Add 3½ cups of hot water, salt and turmeric powder, mix well and pressure cook for 6 whistles., Allow the steam to escape before opening the lid and mix well., Serve immediately with low-fat curds.] | [Energy, 141 cal, Protein, 5.1 g, Carbohydrates, 25.2 g, Fiber, 0.9 g, Fat, 2.2 g, Cholesterol, 0 mg, Sodium, 6.9 mg] | gehun-ki-bikaneri-khichdi-for-diabetes-whole-wheat-khichdi-7469r |
| rcp3896 | Gehun ki Bikaneri Khichdi, Rajasthani Gehun ki Khichdi | Dinner | Veg | [wheat (gehun), yellow moong dal (split yellow gram), ghee, cumin seeds (jeera), green chillies, asafoetida (hing), salt] | 5 mins | 23 mins | [Rajasthani Khichdi, Pulao, Rajasthani Traditional Combinations, Jain Rice, One Dish Vegetarian Meals, One Meal Dinner, collection of khichdi recipes, Indian Pressure Cooker] | 6Makes 6 servings (6 serving ) | Rajasthani | gehun ki Bikaneri khichdi recipe | Rajasthani gehun ki khichdi | wheat and moong dal khichdi | with 35 amazing images. gehun ki Bikaneri khichdi recipe | Rajasthani gehun ki khichdi | wheat and moong dal khichdi is a daily fare in Rajasthan. Learn how to make Rajasthani gehun ki khichdi. To make gehun ki Bikaneri khichdi, clean, wash and soak the whole wheat with enough water in a deep bowl overnight. Drain and keep aside. Clean, wash and soak the yellow moong dal in enough water in a deep bowl for 2 hours. Drain and keep aside. Blend the wheat to a coarse paste in a mixer without using any water. Keep aside. Heat the ghee in a pressure cooker, add the cumin seeds, green chillies and asafoetida and sauté on a medium flame for 30 seconds. Add the coarsely crushed wheat and yellow moong dal and sauté on a medium flame for 2 minutes. Add the salt and 3½ cups of hot water, mix well and pressure cook for 6 whistles. Allow the steam to escape before opening the lid. Serve immediately. Rice not being native to Rajasthan, the people there prefer to use wheat, bajra and jowar even for making typical rice dishes like khichdi and raab. Rajasthani gehun ki khichdi is one such innovative khichdi recipe adapted to use wheat. Hailing from Bikaner, as the name suggests, the gehun ki Bikaneri khichdi is a wholesome and nutritious combination of wheat and moong dal that has a fabulous flavour despite employing minimal spices! The traditional use of ghee in the tempering and the aroma of crackling jeera in it is truly enticing. The coarse wheat, spiced with only slit green chillies, when cooked gives a meal that warms your soul. This wheat and moong dal khichdi is a perfect winter comfort food. Enjoy this sumptuous khichdi with curds, ghee and a spicy mango pickle. Tips for gehun ki Bikaneri khichdi. 1. Whole wheat is difficult to cook and so has to be soaked overnight. If you want to make for dinner, ensure you soak it to for at least 10 to 12 hours. 2. Blend the soaked and drained wheat into a coarse mixture only. This will lend a good texture to the khichdi. 3. Serving the khichdi is very important, else it might thicken with time. 4. You can also add ¼ tsp of turmeric powder before pressure cooking. Enjoy gehun ki Bikaneri khichdi recipe | Rajasthani gehun ki khichdi | wheat and moong dal khichdi | with step by step photos. | [To make gehun ki bikaneri khichdi, clean, wash and soak the whole wheat with enough water in a deep bowl overnight. Drain and keep aside., Clean, wash and soak the yellow moong dal in enough water in a deep bowl for 2 hours. Drain and keep aside., Blend the wheat to a coarse paste in a mixer without using any water. Keep aside., Heat the ghee in a pressure cooker, add the cumin seeds, green chillies and asafoetida and sauté on a medium flame for 30 seconds., Add the coarsely crushed wheat and yellow moong dal and sauté on a medium flame for 2 minutes., Add the salt and 3½ cups of hot water, mix well and pressure cook for 6 whistles., Allow the steam to escape before opening the lid., Serve the gehun ki bikaneri khichdi immediately.] | [Energy, 165 cal, Protein, 5.1 g, Carbohydrates, 25.2 g, Fiber, 0.9 g, Fat, 4.9 g, Cholesterol, 0 mg, Sodium, 6.9 mg] | gehun-ki-bikaneri-khichdi-rajasthani-gehun-ki-khichdi-3896r |
| rcp2282 | German Pretzels, Soft Baked Pretzels | Snacks | NA | [plain flour (maida), instant dry yeast, sugar, salt, sea salt, milk] | 10 mins | 15 mins | [Evening Tea Snacks, Baked, High Tea Party, Oven, Kids After School] | 7Makes 7 pretzels | NA | Pretzels are a special type of baked bread product, in which the dough is twisted into an attractive knot shape before baking. Unlike most baked products, which are coated with sugar, pretzels are dusted with sea salt before baking. This gives it a unique mouth-feel. Also note that these German Pretzels are first cooked in boiling water before baking, a process that gives them a super-soft texture, which is quite captivating! Relish the pretzels warm, with a cup of Tea or Hot Chocolate . | [Combine all the ingredients, except the sea salt in a deep bowl, mix well and knead into a soft dough using approx. ½ cup of warm water., Cover the dough with a damp muslin cloth and keep aside for 30 minutes., Transfer the dough on a dusted surface and knead it very well., Divide the dough into 7 equal portions., Roll out each portion of dough into a 300 mm. (12”) rope., Make a u-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the u in order to form the shape of a pretzel., Place all the pretzel on a dusted board, cover it with a damp muslin cloth and keep aside for 30 minutes., Boil enough water in a deep non-stick pan, add few pretzels in the water and cook on a medium flame for 2 to 3 minutes, while turning it twice in between. Drain using a slotted spoon., Place all the cooked pretzels on a greased baking tray., Brush the pretzels with milk evenly over it., Sprinkle ¼ tsp of sea salt evenly over each pretzel., Bake in a pre-heated oven at 200°c (400°f) for 20 minutes or till they turn golden brown in colour., Serve immediately.] | [Energy, 106 cal, Protein, 3.2 g, Carbohydrates, 21.9 g, Fiber, 0.1 g, Fat, 0.5 g, Cholesterol, 0 mg, Vitamin A, 13.7 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.7 mg, Vitamin C, 0 mg, Folic Acid, 0.2 mcg, Calcium, 15.3 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 3.4 mg, Potassium, 39.5 mg, Zinc, 0.2 mg] | german-pretzels-soft-baked-pretzels-2282r |
| rcp42224 | Ges, Curd Rice Jain Recipe | Dinner | NA | [rice (chawal), salt, methia no masala] | 2 mins | 15 mins | [Jain Rice, Paryushan, Quick 3 Ingredients, Lunch Pulao Rice, Biryani Recipes for Indian Dinner, Rice Pulao, Comfort Foods Rice, Khichdi] | 4Makes 4 servings | Jain | Ges is the Jain version of curd rice, made with cooked rice and curds. The cooked rice is combined with a mixture of curds and water, and cooked together till the right consistency is obtained. At this step, it is very important to cook on a slow flame, otherwise it will curdle. This a light and soothing food, ideal to have for dinner. It tastes awesome when served with tongue-tickling accompaniments like Methia No Masala . | [Soak the rice in enough water for 30 minutes. Drain well., Combine the rice, salt and 1½ cups of water in a pressure cooker, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid. Keep aside., Combine the curds, salt and 2 cups of water in a deep bowl and whisk well., Combine the cooked rice and the curd-water mixture into a deep non-stick pan, mix well and cook on a slow flame for 4 to 5 minutes, while stirring occasionally., Serve hot with methia no masala.] | [Not Given] | ges-curd-rice-jain-recipe-42224r |
| rcp42270 | Ghee Roast Dosa, Crispy Dosa with Milagai Powder | Dinner | Veg | [dosa batter, malgapodi powder, ghee, coconut chutney, sambhar] | 2 mins | 20 mins | [Different Types of Dosa, Breakfast Idlis / Dosas / Uttapam, Evening Tea Snacks, One Dish Vegetarian Meals, One Meal Dinner, Indian Party, High Tea Party] | 5Makes 5 dosas | Indian | ghee roast dosa recipe | dosa ghee roast | roast dosa Kerala style | ney roast dosa | with 35 amazing images. ghee roast dosa recipe | dosa ghee roast | roast dosa Kerala style | ney roast dosa is yet another popular breakfast recipe from the region of South India. Learn how to make roast dosa Kerala style. To make ghee roast dosa, heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 200 mm. (8”) diameter circle. Drizzle 1 tsp of ghee evenly over it and cook on a medium flame for 2 to 3 minutes or till crisp. Sprinkle 1 tsp of malgapodi powder and spread it evenly using a flat ladle and cook on a medium flame for 1 minute. Fold over to make a semi-circle or a roll. Repeat with the remaining batter to make 4 more dosas. Serve immediately with coconut chutney and sambhar. Dosa ghee roast is one of the most popular varieties of dosa in South Indian restaurants. It has the rich aroma of ghee and a wonderful texture that is crisp and golden coloured on the outer side and slightly softer inside. Some restaurants also serve Family Ghee Roast, which stretches from end to end of the table, and the whole family can dig into a single crisp dosa! Oh, what fun! The success of this roast dosa Kerala style depends on the perfect dosa batter. Most South Indian households always have a batch of dosa batter, while the other in the soaking or blending stage. You can master it too. The proportion of raw rice, parboiled rice and urad dal is to be used very watchfully. Learn how to make the perfect dosa batter. A sprinkling of malgapodi gives this crisp ney roast dosa a yummy flavour too. This delectable dosa is usually served in the shape of a cone or a roll at restaurants. You can also try other South Indian recipes like Idli Milagai Podi or Poha Dosa. Tips for ghee roast dosa. 1. Use melted ghee for cooking this dosa as it is easier to spread. 2. Spread the dosa batter to make a slightly thin dosa and cook the dosa on a medium to high flame to get the perfect crispness. Enjoy ghee roast dosa recipe | dosa ghee roast | roast dosa Kerala style | ney roast dosa | with step by step photos. | [Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth., Pour a ladleful of the batter on it and spread it in a circular motion to make a 200 mm. (8”) diameter circle., Drizzle 1 tsp of ghee evenly over it and cook on a medium flame for 2 to 3 minutes or till crisp., Sprinkle 1 tsp of malgapodi powder and spread it evenly using a flat ladle and cook on a medium flame for 1 minute., Fold over to make a semi-circle or a roll., Repeat with the remaining batter to make 4 more dosas., Serve immediately with coconut chutney and sambhar.] | [Energy, 83 cal, Protein, 13 g, Carbohydrates, 8 g, Fiber, 0.7 g, Fat, 5.1 g, Cholesterol, 0 mg, Sodium, 1.3 mg] | ghee-roast-dosa-crispy-dosa-with-milagai-powder-42270r |
| rcp2046 | Ghevar | NA | NA | [plain flour (maida), arrowroot cornflour, ghee,, kewda essence, sugar, water] | 10 mins. | 2 hours. | [Rajasthani Mithai, Sweets, Traditional Indian Mithai] | 25Makes 25 small ghevars. | Rajasthani | A filigreed Rajasthani delicacy made with the help of a mould. | [Combine the sugar and water in a pan and simmer till it reaches a 1 string consistency., Remove from the heat and keep warm., Combine the flour, arrowroot and melted ghee in a bowl., Add 1 cup of water in a thin stream, whisking continuously taking care to see that an emulsion is formed and the water and ghee do not separate., Add 2 more cups of water again in a thin stream while whisking continuously. At no point should the ghee and water separate., The batter should be of a coating consistency. More water can be added if required to achieve the required consistency., Keep the batter in a cool place away from the heat., Place the ghevar mould in a kadhai and pour melted ghee in it till it reaches 3/4 of the height of the mould., Remove 2 ladles of the batter at a time into a small bowl and place it near the gas range., Heat the ghee on a medium flame and put in one spoonful of the batter into the mould in a thin stream. The batter should settle in the mould., When the froth subsides, pour in another spoonful in the centre in a thin stream., Repeat seven times making a hole in the centre of the ghevar using a wooden skewer stick. Pour the batter into this centre each time., Increase the flame and allow it to cook in the centre by pouring ladlefuls of hot ghee in the centre of the mould 2 or 3 times., When the centre is firm and cooked, pull the ghevar out gently, by inserting a wooden skewer in the centre and pulling it out of the ghee., Immerse in sugar syrup, drain quickly and place on a serving plate., Repeat steps 7 to 13 and use the remaining batter to make 24 ghevars.] | [Energy, 74 cal, Protein, 0.8 g, Carbohydrates, 13.3 g, Fiber, 0 g, Fat, 1.9 g, Cholesterol, 0 mg, Sodium, 0.7 mg] | ghevar-2046r |
| rcp43038 | Ghughra Sandwich | Snacks | NA | [bread, green chutney, soft butter, grated processed cheese, chopped capsicum, chopped onions, chopped coriander (dhania), dry red chilli flakes (paprika), salt] | 15 mins | 20 mins | [Gujarati Farsans, Mumbai Street Food, Quick Evening Snacks, Indian Snacks for Entertaining, Evening Tea Snacks, Bread Snack, Indian Toast recipes] | 4Makes 4 sandwiches | Gujarati | ghughra sandwich recipe | Ahmedabad street style ghughra sandwich | Double cheese sandwich | with 23 amazing images. Ghughra sandwich is a savory and spicy Indian snack that is perfect for a quick meal or a light snack. Learn how to make ghughra sandwich recipe | Ahmedabad street style ghughra sandwich | Double cheese sandwich | Ghughra sandwich is a popular Gujarati street food that is made with a grilled cheese sandwich filled with a spicy mixture of onions, green chilies, and spices. It is easy to prepare within minutes at home and requires minimal ingredients. It is a simple and unique recipe of preparing this delicious double cheese sandwich. So next time you are looking for a delicious and easy-to-make Indian snack, give ghughra sandwich a try. Tips to make ghughra sandwich: 1. Make sure to butter the before applying chutney otherwise the bread will become soggy. 2. Cook on low to medium open flame to get the crispy outer crust. 3. You can adjust the spice of the stuffing according to your taste or you skip adding chili flakes. Enjoy ghughra sandwich recipe | Ahmedabad street style ghughra sandwich | Double cheese sandwich | with detailed step by step photos. | [To make ghughra sandwich, place three slices of bread on a clean dry surface., Apple 1 tsp butter and 1/2 tsp green chutney on each bread slice., Put 1/4 of the prepared stuffing on 2 bread slices., Put 1/4 cup grated cheese over the stuffing and stack them one over the other., Cover with the third bread slice chutney faced downwards and press gently., Grease the sandwich maker and place the sandwich., Apply little butter and cook the sandwich on low open flame until its golden brown and crisp., Remove and cut it into 2 equal pieces., Serve the ghughra sandwich hot.] | [Energy, 466 cal, Protein, 10.2 g, Carbohydrates, 35.7 g, Fiber, 0.8 g, Fat, 31.5 g, Cholesterol, 100 mg, Sodium, 515.8 mg] | ghughra-sandwich-43038r |
| rcp36072 | Ghughra with Fansi and Paneer Stuffing | Snacks | NA | [plain flour (maida), ghee, salt, chopped and par-boiled french beans, crumbled paneer (cottage cheese), oil, chopped onions, green chilli paste, chopped coriander (dhania), salt, oil, green chutney] | 15 mins | 30 mins | [Gujarati Farsans, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Deep Fry, Diwali, Diwali Snacks] | 25Makes 25 ghughras | Gujarati | All-time favourite ghughras with an off-beat stuffing, this snack is sure to bowl you over with its flawless texture and exciting taste! We have used a mixture of French beans and paneer flavoured with a dash of green chilli paste as the filling for the ghughras. The ghughras themselves have a very nice texture as the dough is made with sufficient ghee. We have not shaped this snack like traditional ghughras just to make things easier and quicker for you, but if you wish to boost the visual appeal by shaping it like authentic ghughras, you can. Prepare the stuffing just before you make the snack because it will release water. While frying the Ghughra with Fansi and Paneer Stuffing, maintain a medium flame because the stuffing will remain uncooked if you fry on a high flame. Serve this tasty snack with green chutney. You can also try other recipes like the Vatana na Ghughra , and the Spinach and Cheese Sambousek . | [Combine all the ingredients in a deep bowl, add enough water and knead into a firm dough. Cover with a lid and keep aside for 15 minutes., Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the french beans, green chilli paste and salt and sauté again on a medium flame for 1 minute., Switch off the flame, add the paneer and coriander and mix very well. Keep aside., Divide the dough into 25 equal portions., Roll out a portion of the dough into a 75 mm. (3") diameter circle., Put approx. ½ tbsp. Of the prepared stuffing on one half and fold to make a semi-circle and seal tightly., Repeat steps 2 and 3 to make 24 more ghughras., Heat the oil in a deep non-stick pan and deep-fry, a few ghughras at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve immediately with green chutney.] | [Energy, 72 cal, Protein, 1.3 g, Carbohydrates, 6.3 g, Fiber, 0.1 g, Fat, 4.7 g, Cholesterol, 0 mg, Sodium, 1.1 mg] | ghughra-with-fansi-and-paneer-stuffing-36072r |
| rcp33179 | Ginger Ale | NA | NA | [crushed ice, cherries, lemongrass (hare chai ki patti) juice, ginger-ale squash, sugar syrup, lemon drink, lemongrass (hare chai ki patti) stalks, lemon, glace cherry] | 10 mins | 0 mins | [Indian Mocktails, Christmas, Mother's Day, Valentines Day Indian recipes, Cocktail Party] | 4Makes 4 glasses | Indian | Ginger ale, a very basic sweetened ginger and lemon juice, flavoured with lemon grass. The carbonated drink adds fizz to this mocktail such that its tingly feel plays well with the sharpness of ginger and the freshness of lemon. Glass used: rock glass | [In a rock glass, place ¼ cup of crushed ice and 2 cherries., Add 1 tbsp each of lemon grass juice, ginger-ale squash and sugar syrup to it and stir using a stirrer., Repeat the steps 1 and 2 to make 3 more glasses., Top each glass with ½ bottle of carbonated lemon drink and serve immediately garnished with lemon grass stalks, a lemon slice and a glazed cherry., Boil ¼ cup of chopped lemon grass with ½ cup water for a few minutes on a high flame and then strain. Use this juice for the recipe.] | [Energy, 56 cal, Protein, 0.2 g, Carbohydrates, 14.4 g, Fiber, 0 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 0.4 mg] | ginger-ale-33179r |
| rcp33184 | Ginger and Lemon Drink, Party Drink | null | null | null | null | null | null | null | null | null | null | null | ginger-and-lemon-drink-party-drink-33184r |
| rcp33171 | Ginger Beer | NA | NA | [grated ginger (adrak), clove, sugar, lemon juice, soda water, ginger (adrak), cloves (laung / lavang)] | 10 mins | 10 mins | [Indian Mocktails, Refrigerator] | 4Makes 4 glasses | Indian | Ginger beer, a delectable, virgin (non-alcoholic) alternative to beer, the basic flavour of sweetened ginger and chilled soda dance magically together to provide an interesting twist to this drink, leaving behind a strong aftertaste of ginger. The connoisseur is sure to identify and enjoy the distinct flavour of cloves. Glass used: beer mug | [Boil 2 cups of water in a pan. , add ginger, cloves and sugar and stir till the sugar dissolves., Strain using a strainer and keep aside to cool., In each pilsner glass place equal quantity of ginger slices and a clove. Pour equal quantity of ginger juice, lemon juice and top it with 1 bottle of chilled soda water. Serve immediately.] | [Energy, 102 cal, Protein, 0.2 g, Carbohydrates, 24.8 g, Fiber, 0.3 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 0.3 mg] | ginger-beer-33171r |
| rcp32898 | Ginger Chutney | NA | Veg | [chopped ginger (adrak), coconut oil oil, chopped garlic (lehsun), whole dry kashmiri red chillies, cumin seeds (jeera), coriander (dhania) seeds, curry leaves (kadi patta), tamarind (imli) pulp, salt, chopped jaggery (gur), mustard seeds ( rai / sarson), chana dal (split bengal gram), urad dal (split black lentils), whole dry kashmiri red chilli, chopped garlic (lehsun), curry leaves (kadi patta)] | 7 mins | 7 mins | [South Indian Chutney, different kinds of Indian chutney, Saute, Indian Party, Kebab Party, Mixer, Kadai Veg] | 1Makes 0.75 cup (10 tbsp ) | South Indian | ginger chutney recipe | allam chutney | South Indian adrak chutney | Andhra ginger chutney | with 33 amazing images. ginger chutney is a popular Andhra chutney also known as allam chutney. ginger chutney goes well with South Indian food like idlis, dosa, uttapam and vadas. allam chutney is a popular accompaniment to South Indian food. Has the appearance and aroma of a chutney ever tempted you to dip your finger into the bowl and lick it? Well, this ginger chutney is sure to trigger such passion in you! The pungent notes of ginger combined with garlic, red chillies, tamarind, jaggery and spices, topped with a traditional tempering in coconut oil, make this tangy, sweet and sour chutney a lip-smacking treat, perfect for serving with idlis, dosas, and vadas. We have added urad dal and chana dal to enhance the taste of ginger chutney. Some people skip the dals and use peanuts instead. The choice is yours. Tips for ginger chutney. 1. Serve ginger chutney with idli. 2. Instead of Kashmiri red chilli you can use bedgi dry red chillies also. It has same pungency and colour like Kashmiri chillies. 3. Tamarind and jaggery are added to the chutney to balance out the flavours. Enjoy ginger chutney recipe | allam chutney | South Indian adrak chutney | Andhra ginger chutney | with step by step photos. | [To make ginger chutney, heat 1 tbsp of oil in a broad non-stick pan, add the ginger and garlic and sauté on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the red chillies, cumin seeds, coriander seeds, curry leaves and tamarind, mix well and sauté on a medium flame for 2 to 3 minutes, while stirring continuously. Keep aside to cool., Add the jaggery, salt and approx. ½ cup of water and blend in a mixer to a smooth paste. Transfer the paste into a bowl and keep aside., For the tempering, heat the remaining ½ tbsp of oil in the small non-stick pan and add the mustard seeds., When the seeds crackle, add the chana dal, urad dal and red chillies and sauté on a medium flame for a few seconds., Add the garlic and curry leaves and sauté on a medium flame for a few seconds., Pour the tempering over the prepared paste and mix well., Store the ginger chutney in an air-tight container and keep refrigerated. Use as required.] | [Energy, 41 cal, Protein, 0.2 g, Carbohydrates, 5.2 g, Fiber, 0.1 g, Fat, 2.2 g, Cholesterol, 0 mg, Sodium, 0.8 mg] | ginger-chutney-32898r |
| rcp41753 | Ginger Cinnamon Tea | NA | NA | [ginger (adrak) roundels, cinnamon (dalchini), honey] | 5 mins | 8 mins | [Tea, Chai, Monsoon, Non-stick Pan, Home Remedies, Forever Young Diet, Anti Aging Indian Diet, Healthy Heart, Low Cholesterol] | 2Makes 2 small glasses | Indian | ginger cinnamon tea recipe | healthy ginger tea for cold | detox ginger cinnamon tea | immune booster ginger cinnamon honey tea | with 13 amazing images. ginger cinnamon tea is a cleansing drink. Learn how to make immune booster ginger cinnamon honey tea. To make ginger cinnamon tea, combine the ginger, cinnamon and 2 cups of water in a non-stick saucepan, mix well and cook on a medium flame for 8 minutes. Strain the mixture. Add the honey and mix well. Serve warm. Very, very refreshing, this healthy ginger tea for cold is sure to put you back on the right track on an ailing day! Gingerol, the main bioactive compound in ginger, is responsible for much of its medicinal properties to relieve cold and cough. It is best consumed hot by cooking it in water to soothe the throat too! Ginger is also said to improve digestion and relieve hyperacidity. It helps stimulate saliva and so helps to remove acids. Sipping on ginger cinnamon tea half an hour before meals helps to prevent acidity. This is an improvised immune booster ginger cinnamon honey tea with the fine flavour of cinnamon and the pleasant sweetness of honey. The antioxidant power of cinnamon is due to its compounds cinnamaldehyde and cinnamic acid. These help reduce the inflammation in the body. Sip on this drink early morning on an empty stomach to detox yourself. Small quantity of honey has been added to balance the strong flavours of ginger and cinnamon. This detox ginger cinnamon tea is also suitable for weight loss. You can skip the honey if it does not suit you. The hot water helps mobilize the fat and ginger helps in detoxification and immune boosting. You can also try Fresh Mint and Lemon Tea and Mint Drink. Heart patients, cancer patients, people with high blood pressure, women with PCOS, senior citizens who wish to boost their immunity can include this ginger cinnamon tea in their menu. For diabetics, we recommend having this tea without honey. Enjoy ginger cinnamon tea recipe | healthy ginger tea for cold | detox ginger cinnamon tea | immune booster ginger cinnamon honey tea | with recipe below. | [To make ginger cinnamon tea, combine the ginger, cinnamon and 2 cups of water in a non-stick saucepan. Mix well, cover with a lid and cook on a medium flame for 8 minutes., Strain the mixture., Add the honey and mix well., Serve the ginger cinnamon tea warm.] | [Energy, 5 cal, Protein, 0 g, Carbohydrates, 1.4 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.1 mg] | ginger-cinnamon-tea-41753r |
| rcp33484 | Ginger Fried Kodri ( Eat Well Stay Well Recipes ) | NA | Veg | [oil, grated ginger (adrak), bean sprouts, tofu cubes, cooked kodri, sugar, salt] | 25 mins | 20 mins | [Chinese Vegetarian, Saute, Non Stick Kadai Veg, Diabetic International Recipes, Calcium Rich International Recipes, High Protein International] | 4Makes 4 servings | Chinese | Ginger fried kodri, you need to avoid cereals and pulses to relax your digestive system. This dish is a combination of healthy ingredients like bean sprouts and kodri cooked in less oil and natural flavouring like ginger, salt and sugar. | [Heat the oil in a non-stick kadhai, add ginger and sauté on a medium flame for a minute, while stirring continuously. Add the bean sprouts and tofu and sauté over a medium flame for ½ a minute, stirring gently once in between., Add the kodri, sugar and salt, toss gently and cook over a medium flame for another minute. Serve hot., ½ cup raw kodri when cooked in enough water, yields 2½ cups of cooked kodri., If kodri is not easily available, use dalia instead of kodri.] | [Energy, 316 cal, Protein, 9.1 g, Carbohydrates, 60.1 g, Fiber, 9.4 g, Fat, 4.4 g, Cholesterol, 0 mg, Sodium, 4.6 mg] | ginger-fried-kodri--eat-well-stay-well-recipes--33484r |
| rcp42966 | Ginger Garlic Soup Recipe | NA | NA | [oil, chopped garlic (lehsun), chopped ginger (adrak), chopped carrot, chopped french beans, chopped cabbage, vegetable stock, cornflour, salt, freshly ground black pepper (kalimirch), chopped coriander (dhania)] | 10 mins | 15 mins | [Chinese Soups, Indian Clear Soups, Chunky Indian Soups, Jhat-Pat Soup, Kids Recipes for Increasing Immunity, Home Remedies Common Cold & Cough, Home Remedies Sore Throat, Throat Pain] | 4Makes 4 servings | Indian | ginger garlic soup recipe | ginger garlic vegetable soup | immunity booster soup | with 26 amazing images. ginger garlic vegetable soup is one of the best soup to take for improving immunity with the goodness of ginger and garlic. Learn how to make ginger garlic soup recipe | ginger garlic vegetable soup | immunity booster soup | Garlic is great for the heart and circulatory system. Garlic has an antimicrobial, antiviral and antifungal function and can help in relieving common cold and other viral infections. Ginger is an effective cure for congestion, sore throat, cold and cough. It aids digestion and relieves constipation. Ginger is effective in decreasing the cholesterol levels in patients with high cholesterol. This is a simple immunity booster soup recipe you must try and it is made with ginger, garlic, and veg stock. It helps to provide relief from congestion, runny nose and sore throat during monsoon and winter season or when needed. Tips to make ginger garlic soup: 1.You can also add finely chopped capsicum. 2. Adding vegetable stock makes the soup more flavourful. 3. Do not overcook the vegetables. Boil them just enough to maintain their crunch and enjoy their mouthfeel while having the soup. Enjoy ginger garlic soup recipe | ginger garlic vegetable soup | immunity booster soup | with deatiled step by step images. | [To make ginger garlic soup, combine cornflour and 1/4 cup of water. Mix well to make cornflour slurry. Keep aside., Heat oil in a non-stick pan, add garlic and ginger and sauté on medium flame for a minute., Add carrots, cabbage and french beans, mix well and cook on medium flame for 2 minutes., Add the vegetable stock, corn flour slurry, salt and pepper to taste. Mix well., Cook on slow flame for 5 to 8 minutes until it becomes slightly thick consistency and garnish with coriander., Serve the ginger garlic soup warm.] | [Energy, 54 cal, Protein, 1.4 g, Carbohydrates, 8.7 g, Fiber, 2.5 g, Fat, 1.6 g, Cholesterol, 0 mg, Sodium, 18.9 mg] | ginger-garlic-soup-recipe-42966r |
| rcp33529 | Ginger Green Chilli Paste | NA | NA | [chopped ginger (adrak), chopped green chillies, oil, salt] | 15 mins | 0 mins | [Refrigerator, Mixer, Low Calorie Weight Loss Basic, Frozen Indian Foods Basic Recipes] | 1Makes 0.75 cup (11 tbsp ) | Indian | ginger green chilli paste recipe | adrak mirchi ka paste | aadu marcha ni paste | with 16 amazing images. Ginger green chilli paste is an essential addition to the Indian kitchen, as it readily lends a zingy flavour to many a savoury dish like Nylon Khaman Dhokla, Gujarati Kadhi and Moong Dal Kachori. Check our 350 recipes using Ginger Green Chilli Paste. adrak mirchi ka paste is used in most regional Indian cuisines, and is therefore readily available in the market under various commercial brands. However, these packed pastes generally contain preservatives and the flavour is also not so fresh. Considering that the ginger green chilli paste is so easy to make, we suggest you make a small batch and keep it handy in the fridge at all times. It is a simple four-ingredient ginger green chilli paste recipe, and you can make it within minutes. Adding oil to the aadu marcha ni paste gives it a smooth texture and also increases the shelf life as oil acts as a natural preservative by shielding away bacteria and other trouble-makers, you can store it upto 3 months. This homemade adrak mirchi ka paste is guaranteed to make your cooking faster, while also enhancing the taste of Indian dishes! Also try other homemade paste like ginger-garlic paste and chilli garlic paste. Enjoy how to make ginger green chilli paste recipe | adrak mirchi ka paste | aadu marcha ni paste | with step by step photos below. | [To make ginger green chilli paste, combine all the ingredients in a mixer and blend till smooth., Transfer the mixture in an air-tight container, and store it in the refrigerator up to 1 week and in the freezer for atleast 3 months., Use the ginger green chilli paste as required.] | [Energy, 12 cal, Protein, 0 g, Carbohydrates, 0 g, Fiber, 0 g, Fat, 1.4 g, Cholesterol, 0 mg, Sodium, 140.9 mg] | ginger-green-chilli-paste-33529r |
| rcp4218 | Ginger Lemon Drink, for Weight Loss, Detox, Anorexia | NA | NA | [ginger (adrak) juice, lemon juice, black salt (sanchal)] | 5 mins | 0 mins | [Low Cal Beverages, Home Remedies Headache, Stomach ache Indigestion Appetite Loss, Fresh Juices] | 1Makes 1 cup | NA | ginger lemon drink recipe | ginger lemon water for weight loss, detox and anorexia | Indian adrak lemon water | with 11 amazing images. Nothing like a natural, caffeine-free cuppa to relieve a headache. What – no caffeine, but cures headache? Yes, this ginger lemon drink recipe is a really pleasant surprise for anybody with a headache. Learn how to make ginger lemon water for weight loss, detox and anorexia. Grate the ginger and extract its juice, add lemon juice and warm water in mentioned amounts, mix it and enjoy it warm. It is so simple to make Indian adrak lemon water. With every sip of ginger lemon drink recipe, you will find a refreshing energy tingling through your cells, and as a good side-effect, you will realize it soothes your throat too and relives cold and cough if any. Remember to make this ginger lemon water for weight loss, detox and anorexia just before drinking, to reap most of its benefits. You can sip on this drink 3 to 4 times in a day in a portion size that you can handle. Enjoy ginger lemon drink recipe | ginger lemon water for weight loss, detox and anorexia | Indian adrak lemon water | with step-by-step photos. | [To make ginger lemon water for weight loss, detox and anorexia, combine all the ingredients in a deep bowl with 1 cup of warm water and mix well., Serve ginger lemon drink immediately., 2 tbsp of grated ginger when placed in a muslin cloth and squeezed gives 2 tsp of ginger juice.] | [Energy, 11 cal, Protein, 0.2 g, Carbohydrates, 2.2 g, Fiber, 0.3 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 0.4 mg] | ginger-lemon-drink-for-weight-loss-detox-anorexia-4218r |
| rcp6212 | Ginger Melon Juice, Ginger Watermelon Juice | BreakFast | Veg | [watermelon (tarbuj) cubes, ginger (adrak), lemon juice, ice-cubes] | 10 mins | 0 mins | [Indian Juices, Low Cal Breakfast, No Cooking Veg Indian, Juicer and Hopper, Indian Cancer Patients, Hypothyroidism Diet, Kidney Stone Diet] | 2Makes 2 glasses | Indian | ginger melon juice recipe | watermelon lemon ginger juice | healthy ginger melon juice | with 15 amazing images. ginger melon juice recipe | watermelon lemon ginger juice | healthy ginger melon juice is an eye-appealing drink with many benefits to reap. Learn how to make watermelon lemon ginger juice. This lovely red coloured watermelon lemon ginger juice has its own taste and flavour, thanks to the unique taste of ginger. It is a sure shot winner with one and all! Watermelon, a vital fruit loaded with iron and is also an effective diuretic. It also abounds in vitamin C which acts as an immune boosting vitamin. Besides having the goodness of watermelon, this vitality healthy ginger melon juice also contains the miraculous power of 'gingerol', a substance present in ginger that dilates blood vessels and improves blood circulation. With not too many calories to offer, this ginger melon juice is a wise pick for weight-watchers, heart patients, cancer patients as well as senior citizens and growing kids. Enjoy it early in the morning as a part of your breakfast or sip on it anytime in the day as a replacement to sugar and calorie laden drinks and colas. Team up with Chawli Beans and Mint Burger or Green Tomato Salsa and Veggie Wrap to satiate you in a tasteful way when you are oh-so-hungry! Tips for watermelon ginger juice. 1. Add 12 ice-cubes or crushed ice. This will chill the juice. 2. This is a fresh juice and advised to be stored refrigerated. 3. While making watermelon cubes do not take the white portion of the watermelon. It may lend an unpleasant taste to the drink. Enjoy ginger melon juice recipe | watermelon lemon ginger juice | healthy ginger melon juice | with step by step photos. | [To make ginger melon juice in a mixer, combine the watermelon, ginger, lemon juice and ice-cubes in a mixer jar and blend till smooth., Serve immediately., To make ginger melon juice in a juicer (hopper), add watermelon cubes and ginger pieces a few at a time in the juicer / hopper., Add 6 ice-cubes in each of the 2 glasses and pour equal quantities of juice over it. Note that some amount of fiber will be lost while making juice in a juicer., Serve immediately.] | [Energy, 53 cal, Protein, 0.7 g, Carbohydrates, 11 g, Fiber, 2 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 86.4 mg] | ginger-melon-juice-ginger-watermelon-juice-6212r |
| rcp22613 | Ginger Milk Recipe, Home Remedies for Cough Cold | NA | NA | [milk, chopped ginger (adrak), sugar] | 5 mins | 5 mins | [Indian Beverages, Indian Drinks, Indian Drinks / Sharbats, Pan, Home Remedies Common Cold & Cough, Healthy Drinks Hot Beverages] | 4Makes 4 glasses | Indian | ginger milk recipe | adrak milk for cold and cough | ginger milk benefits | adrak wala doodh | with 9 amazing images. ginger milk recipe | adrak milk for cold and cough | ginger milk benefits | adrak wala doodh is a soothing drink with curative benefits. Learn how to make adrak milk. To make ginger milk, combine all the ingredients in a deep pan, mix well and cook on a medium flame for 5 minutes. Strain the mixture. Pour the milk into 4 individual glasses and serve immediately. A rejuvenating cuppa with the invigorating flavour of ginger, this adrak milk for cold and cough is sure to soothe your aching throat. Ginger’s medicinal properties are known to be beneficial against cold and throat pain because of its antioxidant and anti-inflammatory properties. So we have made a wonderful, soul-warming drink made by cooking the ginger in milk. Milk, on the other hand, is rich in protein and calcium. While protein will help build cells including immune cells, calcium helps in the bone strengthening process. Thus ginger milk benefits by satiating you and lending immune fighting strength to fight against cold and cough. This adrak wala doodh has been sweetened lightly with sugar. However, you can avoid the sugar if you wish to and we suggest you do so. Remember to serve it hot for best effect. You can also try other home remedies like Ginger Tea and Star Anise Tea. Tips for ginger milk. 1. Make sure you wash, peel and chop the ginger well before adding it to the milk because impurities in the peel can sometimes cause milk to curdle. 2. If you can chew on ginger, we suggest you use grated ginger and have the milk without straining it. 3. You can also add a pinch of turmeric powder while boiling. Enjoy ginger milk recipe | adrak milk for cold and cough | ginger milk benefits | adrak wala doodh | with step by step photos. | [To make ginger milk, combine all the ingredients in a deep pan, mix well and cook on a medium flame for 5 minutes., Strain the mixture., Pour the ginger milk into 4 individual glasses and serve immediately.] | [Energy, 125 cal, Protein, 4.3 g, Carbohydrates, 7 g, Fiber, 0 g, Fat, 6.5 g, Cholesterol, 16 mg, Sodium, 19 mg] | ginger-milk-recipe-home-remedies-for-cough-cold-22613r |
| rcp41432 | Ginger Tea, Ginger Water for Cold and Cough | NA | NA | [grated ginger (adrak), water] | 2 mins | 0 mins | [Quick Recipe, Quick Healthy Recipes, Home Remedies, Malaria Diet, Pregnancy Recipes for Nausea, Morning Sickness, Home Remedies Common Cold & Cough, Indian Home Remedies Fever] | 1Makes 1 servings | Indian | ginger tea recipe, Indian style ginger water for cold and cough | ginger water is home remedy for cold, cough | with 7 amazing images. ginger tea recipe is an Indian style ginger water for cold and cough which is a super healthy Indian drink to have in the morning. Ginger tea is made from ginger and water and really takes 2 minutes to make. A soothing drink with the refreshing flavour of ginger, the ginger tea is sure to warm your soul and make you feel better. ginger water is home remedy for cold, cough is an age old Indian home remedy and cure for runny noses and cold. To make Indian style ginger water for cold and cough combine the ginger and hot water in a glass, cover with a lid and keep aside for 5 minutes. Strain the mixture and serve ginger water immediately. Ginger has been traditionally used for its anti-inflammatory properties. From treating stomach upsets to certain types of cancer, this common spice delivers a wide range of therapeutic benefits. Ginger also works well in preventing nausea, vomiting and dizziness. It is sometimes used as a herbal remedy for morning sickness by pregnant women and by those who are susceptible to motion sickness. Whether we realise it or not, we all experience some of these problems, right from inflammation to dizziness, so a cup of this Indian style ginger water for cold and cough in the morning will be very beneficial. It is also wonderful for athletes. Check out our category for many more helpful Home remedy recipes. Learn to make ginger tea recipe, Indian style ginger water for cold and cough | ginger water is home remedy for cold, cough | with step by step photos below. | [To make ginger tea, combine the ginger and hot water in a glass, cover with a lid and keep aside for 5 minutes., Strain the ginger tea mixture and serve immediately.] | [Not Given] | ginger-tea-ginger-water-for-cold-and-cough-41432r |
| rcp43058 | Ginger Tulsi Detox Water | NA | NA | [water, grated ginger (adrak), tulsi leaves (indian basil)] | 2 mins | 5 mins | [Pan, Home Remedies Common Cold & Cough, Indian Home Remedies for Constipation, Healthy Drinks Hot Beverages, Acidity Drinks, Detox Water with Fruits, Spices and Herbs] | 4Makes 4 small glasses | Indian | ginger tulsi detox water recipe | adrak tulsi chai | ginger holy basil water | with 10 amazing images. adrak tulsi chai is comforting and refreshing at the same time, this Indian ginger basil tea, with its unmistakable herbal accents is a wonderful cure for sore throat. Learn how to make ginger tulsi detox water recipe | adrak tulsi chai | ginger holy basil water | While the anti-viral and soothing properties of tulsi are well-known, what makes this remedy all the more effective is the addition of lemon juice to ginger tulsi tea for sore throat. Ginger and tulsi are both powerful herbs that have many health benefits. When combined together, they make a great detox water that can help you to feel your best. It improves your immunity with its antioxidant power. pro tips to make ginger tulsi detox water: 1. Use fresh and clean tulsi leaves. 2. Grate the ginger without peeling it. 3. You also can add little honey in the drink. Enjoy ginger tulsi detox water recipe | adrak tulsi chai | ginger holy basil water | with detailed step by step photos. | [To make ginger tulsi detox water, boil 2 cups of water in a deep pan., Add ginger and tulsi leaves, mix well., Boil on medium flame for 2 to 3 minutes. Strain it., Serve ginger tulsi detox water warm.] | [Energy, 0 cal, Protein, 0 g, Carbohydrates, 0 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | ginger-tulsi-detox-water-43058r |
| rcp33070 | Ginger Water ( Chinese Cooking ) | NA | NA | [grated ginger (adrak), water] | 5 mins | 0 mins | [Chinese Accompaniments, Chinese Basic] | 1Makes .75 cup | Chinese | Ginger and its therapeutic properties are well-known in china and it is used very often too. Their cuisine reflects an extensive use of ginger in the sauces as well as in their recipes. Ginger water is bottled and used as desired while cooking chinese food. Grated ginger is soaked in water until the flavors infuse well. | [Combine the ginger and water in a bowl and keep aside for ½ an hour. Use as required.] | [Energy, 0 cal, Protein, 0 g, Carbohydrates, 0 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Vitamin A, 0 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 0 mg, Folic Acid, 0 mcg, Calcium, 0 mg, Iron, 0 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0 mg, Potassium, 0 mg, Zinc, 0 mg] | ginger-water--chinese-cooking--33070r |
| rcp2080 | Ginger- Ale Drink with Vanilla Ice- Cream | NA | Veg | [ginger ale, vanilla ice-cream] | 2 mins | 0 mins | [Indian Mocktails, No Cooking Veg Indian, Western Party, Island Party] | 2Makes 2 glasses | Indian | An international favourite, Ginger Ale is a refreshing, fizzy drink with a strong hint of ginger. Here, we add to the fun by combining it with vanilla ice-cream. The procedure is quite simple – you just need to blend the ingredients together and serve it chilled. One thing you need to ensure when making the Ginger Ale Drink with Vanilla Ice-Cream is that the ginger ale must be chilled before preparation, because you have to serve it immediately after blending. If you refrigerate the drink after blending, it will lose its fizz. You can also try other interesting drinks like the Khus Lime Cup and Orange Soda with Vanilla Ice-Cream . | [Combine all the ingredients in a mixer and blend till smooth., Pour the drink into 2 individual glasses and serve immediately.] | [Energy, 92 cal, Protein, 1.9 g, Carbohydrates, 11.8 g, Fiber, 0 g, Fat, 4.1 g, Cholesterol, 0 mg, Sodium, 0 mg] | ginger--ale-drink-with-vanilla-ice--cream-2080r |
| rcp33530 | Ginger- Garlic Paste ( Popular Restaurant Recipes ) | NA | NA | [garlic (lehsun), chopped ginger (adrak), salt] | 15 mins | 0 mins | [Refrigerator, Mixer, Low Calorie Weight Loss Basic, Frozen Indian Foods Basic Recipes] | 1Makes 1 cup (14 tbsp ) | Indian | ginger garlic paste recipe | homemade ginger garlic paste | how to make ginger garlic paste | how to store ginger garlic paste | with 10 amazing images. ginger garlic paste recipe | homemade ginger garlic paste | how to make ginger garlic paste | how to store ginger garlic paste is a basic recipe for most of the culinary fare we cook and most of the cuisines too. Learn how to make and store ginger garlic paste. To make ginger garlic paste, combine all the ingredients in the mixer and blend till smooth using ½ tbsp of water. Transfer the mixture in an air-tight container, and store it in the refrigerator upto 1 week. Ginger garlic paste has become a part of most people’s standard shopping list. Every other recipe asks for ginger garlic paste, and it is available in different pack sizes from different brands, but in this recipe we show you how to make this commonly used ingredient right at home. You will find that homemade ginger garlic paste has a fresher and more dynamic flavour than store-bought ones. Plus, it is devoid of harmful preservatives. Sometimes, commercial brands use vinegar for preservation, which changes the flavour of the paste. On the other hand, this pure and simple version gives you a very authentic taste. You can make a large batch and store ginger garlic paste in the deep freezer for around two months. Alternatively, you can make small and fresh batches once in a while and store in the refrigerator for upto a week. Try some of your favourite Indian recipes with homemade ginger garlic paste like dal makhani, aloo frankie, paneer lababdar and veg cutlets. Chinese starters like veg crispy also make use of ginger garlic paste to enhance the flour of the batter for frying veggies. Further both ginger and garlic have medicinal properties. Ginger has a unique and sharp flavor. Gingerol is the main bioactive compound in ginger, responsible for much of its medicinal properties. It has powerful anti-inflammatory and antioxidant effects. Read more benefits of ginger. On the other hand, The active ingredient allicin present in garlic aids in lowering blood pressure and maintaining blood cholesterol levels. It exhibits anti-bacterial properties too. Read more benefits of garlic. Enjoy ginger garlic paste recipe | homemade ginger garlic paste | how to make ginger garlic paste | how to store ginger garlic paste | with step by step photos. | [To make ginger garlic paste, combine all the ingredients in the mixer and blend till smooth using ½ tbsp of water., Transfer the mixture in an air-tight container, and store it in the refrigerator upto 1 week., If you want to store the ginger garlic paste for longer period, store it in the deep freezer, upto two months., You can add 1 tsp of oil if you wish to, however it is optional.] | [Energy, 12 cal, Protein, 0.7 g, Carbohydrates, 2.1 g, Fiber, 0.5 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 194.7 mg] | ginger--garlic-paste--popular-restaurant-recipes--33530r |
| rcp2334 | Glace Icing (DVC) | NA | NA | [] | | 0 mins | [Basic Indian Dessert Recipes] | | Indian | | [Basic glace icing, Sieve the icing sugar and gradually add hot water (approximately 2 tablespoons for 225 grams sugar). Alternatively, mix the sugar and water in a saucepan and gently heat for 1 minute., Chocolate glace icing, Add about 3/4 tablespoon cocoa and 1 tablespoon chocolate powder to the basic icing and then beat in a knob of melted butter about the size of a marble., Coffee glace icing, Mix icing sugar with strong coffee instead of water (or with soluble coffee powder in warm water)., Vanilla glace icing, Add a few drops of vanilla essence to the basic icing.] | [Energy, 0 cal, Protein, 0 g, Carbohydrates, 0 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | glace-icing-dvc-2334r |
| rcp37000 | Gladioli Bahar ( Vegetable and Fruit Carvings) | NA | Veg | [drumsticks, radish (mooli), spring onions, beetroot] | 25 mins | 0 mins | [No Cooking Veg Indian, High Tea Party] | 2Makes 2 to 3 flowers | Indian | Fashion stylish stems of gladioli’s from drumsticks and beetroot to make elegant centre piece conversations! | [Leave about 1” from the top of the drumsticks and working downwards, make deep cuts to create flaps, piercing almost to the middle of the drumstick. Make such deep cuts on alternate sides till the end of the drumsticks. Keep aside., Peel the radish using a peeler and cut oval shaped radish slices using a knife diagonally., Place the radish slice on a chopping board and fold one side of the radish., Fold the other side of the radish over the first one., Take the folded radish piece and place it in between the flaps on the drumstick. Secure it using pin. Repeat the steps 1 to 5 to make similar blooms with beetroot and attach it to the drumstick (the stalk)., Place a spring onion on the chopping board and trim the spring onion greens so as to get even sized green., On the spring onion greens, make long slits at 1 cm. Interval using a knife. Cut the spring onion in a way that the greens are yet intact. Discard the spring onion white., Separate the slits of the spring onion green slightly with your fingers so that they spread out slightly., Attach the spring onion greens to the drumstick using pins at regular intervals., This is how it looks like when complete after attaching all the radish blooms and spring onions greens., Make another gladioli stem using beetroot flowers, arrange these gladioli (made with beetroot and radish both) in a flower vase. Believe me it looks like real flowers.] | [Not Given] | gladioli-bahar--vegetable-and-fruit-carvings-37000r |
| rcp456 | Glass Noodle Salad | NA | Veg | [rice noodles, tofu paneer (cottagte cheese) cubes, mushrooms (khumbh), sliced onions, sliced tomatoes, celery (ajmoda), hot and sweet dip, salt] | 20 mins | 0 mins | [Thai Vegetarian Salads, Quick Indian Salads, Wholesome Salads (Salads that make a meal), No Cooking Veg Indian, Quick Noodles] | 6Makes 4 to 8 servings | Indian | Both kids and adults will love the glass noodle salad, because of its irresistible presentation and the tempting combination of flavours and textures. The thin, glassy rice noodles, the soft chewy tofu and the fresh, crisp veggies together with the lip-smacking hot and sweet dip make this salad a wonderful treat for those who love eastern cuisine. | [Heat the oil in a broad non-stick pan, add the paneer or tofu and saute on a medium flame for 3 to 4 minutes or till they turn light brown in colour., Just before serving, toss all the ingredients together.] | [Not Given] | glass-noodle-salad-456r |
| rcp37001 | Gluten Free Chana Dal Pancakes | null | null | null | null | null | null | null | null | null | null | null | gluten-free-chana-dal-pancakes-37001r |
| rcp38054 | Gluten Free Jowar Chocolate Sponge Cake | null | null | null | null | null | null | null | null | null | null | null | gluten-free-jowar-chocolate-sponge-cake-38054r |
| rcp2780 | Golpapdi, Microwave Golpapdi | Snacks | NA | [whole wheat flour (gehun ka atta), ghee, grated jaggery (gur), cardamom (elaichi) powder, ghee, poppy seeds (khus-khus)] | 10 mins | 4 mins | [Gujarati Sweet Mithai, Quick Evening Snacks, Sweet Snacks, Indian Jar Snacks, Traditional Indian Mithai, Microwave Desserts, Barfi Recipes] | 12Makes 12 pieces | Gujarati | microwave golpapdi recipe | microwave gol papdi Indian mithai | microwave sukhdi | quick golpapdi in a microwave | with 12 amazing images. microwave golpapdi recipe is a traditional Indian sweet, made quickly and easily using the Microwave oven. Learn how to make quick golpapdi in a microwave. To make microwave golpapdi, grease a 100 mm. (4") diameter thali with ghee, sprinkle the poppy seeds evenly over it. Keep aside. Combine the ghee and whole wheat flour in a deep microwave safe bowl and microwave on high for 3 minutes 30 seconds. Remove from the microwave, mix it very well. Add the jaggery and cardamom powder and mix very well. Pour the mixture into the greased thali with poppy seeds while still warm and spread it evenly. Cut into diamond shapes while still warm. Cool completely and store in an air-tight container. The aroma and rich flavour of ghee-roasted wheat flour, sweetened with jaggery, is just too delicious to explain with words. Since this microwave sukhdi is so easy to make, you can experience it for yourself! The aroma of the wheat flour being cooked in ghee is itself enough to attract you. Mixing of jaggery with cardamom powder completes that sensation. This quick golpapdi in a microwave is sure to satisfy your sweet tooth. While some enjoy it hot, you can also enjoy it upto a week if stored in an air-tight box. This microwave sukhdi is very commonly made in Gujarati households on Sunday morning as an after lunch treat. You can enjoy golpapadi as an anytime Sweet Snacks. This can be carried to work or packed in a box for your kids small break too! Tips for microwave golpapdi. 1. Before you begin making the Golpapdi in the Microwave oven, just make sure you keep all the requirements including the greased plate ready, as this sweet will be ready before you know it. 2. Also use a flat plate so you get proper pieces of golpapdi. 3. After adding jaggery at step 3, mix very well because after the mixture cools down the jaggery will not melt. Instead you will feel pieces of jaggery while biting into it. Enjoy microwave golpapdi recipe | microwave gol papdi Indian mithai | microwave sukhdi | quick golpapdi in a microwave | with step by step photos below. | [To make golpapdi, grease a 100 mm. (4") diameter thali with ghee, sprinkle the poppy seeds evenly over it. Keep aside., Combine the ghee and whole wheat flour in a deep microwave safe bowl and microwave on high for 3 minutes 30 seconds., Remove from the microwave, mix it very well. Add the jaggery and cardamom powder and mix very well., Pour the mixture into the greased thali with poppy seeds while still warm and spread it evenly., Cut into diamond shapes while still warm., Cool completely and store in an air-tight container.] | [Energy, 86 cal, Protein, 0.7 g, Carbohydrates, 11.1 g, Fiber, 0.7 g, Fat, 4.4 g, Cholesterol, 0 mg, Sodium, 1.1 mg] | golpapdi-microwave-golpapdi-2780r |
| rcp33519 | Golzeme | NA | NA | [plain flour (maida), rice flour (chawal ka atta), salt, grated potatoes, chopped spinach (palak), crumbled paneer (cottage cheese), dry red chilli flakes (paprika), salt, grated mozzrella cheese, whole wheat flour (gehun ka atta), olive oil] | 20 mins | 20 mins | [Saute, Kids After School, Kids High Energy Indian Foods] | 8Makes 8 golzeme | Indian | A secret portion from turkey to make sure your kids bubble with energy! both wholesome and nutritious, this is an ideal recipe for breakfast. | [Combine together all the ingredients in a bowl and knead to a soft, smooth dough using hot water as required., Keep aside covered with a wet muslin cloth for one hour., Knead again and divide the dough into 8 equal portions. Keep aside., Divide the stuffing into 4 equal portions and keep aside., Roll out each portion of the dough into a circle of 175 mm. (7”) diameter., Place a circle on a flat surface, spread 2 tbsp of potatoes, then 2 tbsp of spinach and finally 2 tbsp of paneer on one half of the circle., Sprinkle chilli flakes and salt over it., Top with 2 tbsp of mozzarella cheese and place another circle on it and press gently., Cook on a non-stick tava (griddle) using a little oil till brown spots appear on both the sides., Cut into 4 equal pieces and serve immediately., Repeat with the remaining dough and stuffing to make 3 more golzeme.] | [Not Given] | golzeme-33519r |
| rcp41979 | Gongura Chutney, Ambada Chutney, Andhra Style Pachdi | NA | NA | [chopped gongura leaves (ambada), oil, garlic (lehsun) cloves, chopped onions, chopped tomatoes, chopped green chillies, chopped coriander (dhania), chilli powder, turmeric powder (haldi), salt, chana dal (split bengal gram), urad dal (split black lentils), mustard seeds ( rai / sarson), cumin seeds (jeera), chopped garlic (lehsun), whole dry kashmiri red chillies, curry leaves (kadi patta)] | 15 mins | 10 mins | [South Indian Chutney, Andhra Cuisine, different kinds of Indian chutney, Pressure Cooker, Mixer] | 6Makes 6 servings | Andhra | Gongura is one of the most famous greens used in Andhra Pradesh. It has a unique flavour that is naturally tangy and slightly tart – just perfect to make a tongue-tickling chutney. Gongura leaves are cooked with spices and flavour-enhancing ingredients like tomatoes and garlic and then blended into a paste. Tempered and sautéed for a couple of minutes, the paste transforms into a flavourful Gongura Chutney, an accompaniment that goes well with rice , idlis , dosas and just about any dish! Store it in the fridge in an airtight container, and enjoy this tangy and spicy accompaniment for 2-3 days. | [Heat 2 tbsp of oil in a pressure cooker, add the garlic cloves and onions and sauté on a medium flame for 1 minute., Add the tomatoes, green chillies, coriander, chilli powder, turmeric powder and salt and sauté on a medium flame for 1 minute., Add the gongura leaves and 1 cup of water, mix well and pressure cook for 1 whistle., Allow the steam to escape before opening the lid., Blend in a mixer into a smooth paste. Keep aside., Heat the remaining 1 tbsp of oil in a small non-stick pan , add the chana dal and urad dal and sauté on a medium flame for 30 seconds., Add the mustard seeds and cumin seeds and sauté on a medium flame for 30 seconds., Add the garlic, red chillies and curry leaves and sauté on medium flame for 30 seconds., Pour the tempering over the gongura leaves paste and mix well., Serve or store in an air-tight container in the refrigerator.] | [Energy, 99 cal, Protein, 1.5 g, Carbohydrates, 5.7 g, Fiber, 0.8 g, Fat, 7.9 g, Cholesterol, 0 mg, Sodium, 4.5 mg] | gongura-chutney-ambada-chutney-andhra-style-pachdi-41979r |
| rcp32803 | Gongura Pappu ( Know Your Green Leafy Vegetables ) | NA | NA | [cumin seeds (jeera), green chillies, chopped coconut, yellow moong dal (split yellow gram), toovar (arhar) dal, turmeric powder (haldi), oil, gongura leaves (ambada), salt, mustard seeds ( rai / sarson), urad dal (split black lentils), whole dry Kashmiri red chillies, asafoetida (hing)] | 20 mins | 30 mins | [South Indian Sambar, Saute, Mixer, Deep Pan] | 4Makes 4 servings | South Indian | Straight from the kitchens of andhra pradesh, this delicacy is extremely liked and very frequently consumed there. 'pappu' means dal in telegu and has been combined here with gongura and moong dal. | [Combine the cumin seeds, green chillies and coconut together and blend in a mixer to a fine paste using water. Keep aside., Clean, wash and soak the dals in enough water for ½ hour., Drain, add the turmeric powder, 1½ cups of water and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Whisk well till the dal is almost mashed. Keep aside., 6heat ½ tbsp of oil in a deep pan, add the red sorrel leaves and sauté on a medium flame for 3-4 minutes., Add the mashed dal, mix well and cook for 2 minutes stirring once in between., Add the ground paste and salt, mix well and simmer on a medium flame for 5 -7 minutes, while stirring continuously., Heat the remaining ½ tbsp of oil in another pan and add the mustard seeds., When the seeds crackle, add the urad dal, red chillies and asafoetida and pour this tempering over the prepared dal mixture and mix well. Serve hot, garnished with steamed rice.] | [Not Given] | gongura-pappu--know-your-green-leafy-vegetables--32803r |
| rcp40850 | Gooey Chocolate Muffins | NA | Veg | [chopped dark chocolate, soft butter, castor sugar, curds (dahi), plain flour (maida), baking powder, cocoa powder, chocolate chips] | 10 mins | 1 mins | [Easy Indian Veg, Comfort Foods, Chocolate Dessert, Cakes, Baked, Christmas, Children's Day] | 9Makes 9 muffins | Indian | These Gooey Chocolate Muffins are more than what you would expect of a chocolate muffin... they are not only chocolaty but gooey too, oozing chocolate with every bite! Eggless chocolate-flavoured muffins are stuffed with chocolate chips before baking. The heat melts the chocolate chips to fill the muffins with a chocolaty sauce, which escapes from the muffin to meet your taste buds when you bite into it. Just close your eyes and take in an experience that you can never forget. These gooey muffins are an exciting after school treat for kids , just perfect for a Birthday Party or a High Tea Party , they make a delicious pudding when served with Ice-cream and are also a festive treat to give for Diwali and Christmas . | [Place the dark chocolate in a microwave-safe bowl and microwave on high for 1 minute. Mix well and keep aside., Combine the butter and castor sugar in a deep bowl and mix well, using a whisk till smooth., Add the curds and whisk well., Add the melted dark chocolate and mix well using a spatula., Add the plain flour, baking powder and cocoa powder and fold gently using a spatula., Divide the batter into 18 equal portions and keep aside., Place 9 paper muffin cups in a muffin tray and fill each cup with a portion of the batter., Tap them lightly and top it with 1 tbsp of the chocolate chips in each mould., Put the remaining portion of the batter over the chocolate chips in each mould and again tap lightly., Bake in a pre-heated oven at 180°c (360°f) for 10 minutes., Serve immediately.] | [Energy, 269 cal, Protein, 5.3 g, Carbohydrates, 22.1 g, Fiber, 0.6 g, Fat, 23.7 g, Cholesterol, 13.4 mg, Sodium, 42.8 mg] | gooey-chocolate-muffins-40850r |
| rcp35843 | Gooey Coffee Cake ( Cakes and Pastries) | NA | NA | [sugar syrup, coffee powder, chocolate cake, chocolate, whipped cream, cake board, chocolate, pairing knife, knife] | 15 mins | 0 mins | [Chocolate Dessert, Cakes, Indian style Eggless Cakes] | 1Makes 1 cake | Indian | Some things taste best at the zenith of gooeyness and cakes are no exception to this rule! you are sure to enjoy this saucy coffee flavoured cake. | [Combine the sugar syrup and instant coffee powder in a bowl to make the soaking syrup and keep aside., Slice the sponge cake horizontally into 3 equal parts., Crumble the topmost layer, add ¼ cup of chocolate truffle and a little sugar syrup., Make a gooey mixture and keep aside., Combine ¼ cup of chocolate truffle and whipped cream and whisk well. Keep this chocolate cream aside., Soak the bottom layer of the sponge cake with ½ of the remaining sugar syrup., Spread ½ cup of chocolate truffle on the soaked layer of the cake., Spread ½ the gooey mixture in an even layer over it and sandwich with the second layer of the sponge cake. Reserve the remaining mixture to finish the cake., Soak the second layer of the cake with the remaining soaking syrup., Spread the chocolate cream evenly on top and at the sides., Transfer onto a cake board and refrigerate for 20 minutes to set., Melt the remaining chocolate truffle and cool to room temperature, while stirring continuously., When cool but still saucy, pour over the cake and tap a little so it spreads evenly on top and at the sides., Refrigerate for another 20 minutes to set., Knead the gooey mixture till you get a smooth dough. Add some more chocolate crumbs if required., Make small pellets and press 5-6 with your thumb to make petals., Make a flower by attaching the petals around one another following the steps shown., Using a pairing knife, make a slit along one side of the remaining pellets so it gets the shape of coffee beans., Wipe the leaves with a dry cloth and put some melted chocolate on the back of the leaf with your fingers., Allow to set and then remove the leaf. Keep the chocolate leaves aside., To make the chocolate cigar, spread the melted chocolate in a thin layer on a clean formica / granite or marble surface using a palate knife., With a firm grip on a palate knife and employing a steady amount of pressure, slowly draw the knife in a straight line down the layer of chocolate., You can use your free hand to help form the chocolate into nice curls and keep aside., Place these cigars at the base of the cake., Place the chocolate rose and the leaves on top of the cake., Place the chocolate coffee beans along the side.] | [Not Given] | gooey-coffee-cake--cakes-and-pastries-35843r |
| rcp42473 | Gooseberry Jam | NA | NA | [chopped gooseberries, lemon juice, sugar] | 5 mins | 12 mins | [Jams, High Tea Party, Western Party, Non-stick Pan, Quick 3 Ingredients, Sweet Recipes for Kids] | Makes 0.25 cup (4 tbsp ) | NA | A tantalizing blend of sweet and sour flavours makes this Gooseberry Jam an irresistible, almost-addictive treat for the Indian palate! When gooseberries are in season, do not forget to make this jam often because it tastes so good with bread, rotis, parathas and other dishes. You can even enjoy it plain! Store it in an airtight container in the fridge, where it will last for 10-15 days. You can also try other homemade jam recipes like Mango Jam or Strawberry Jam . | [Combine the gooseberries, lemon juice and ½ cup of water in a broad non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally., Add the sugar, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Cool completely and store in an air-tight container in the refrigerator. Use as required.] | [Energy, 54 cal, Protein, 0.3 g, Carbohydrates, 13 g, Fiber, 1.2 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 0.3 mg] | gooseberry-jam-42473r |
| rcp296 | Goreng Pisang, Chinese Fried Bananas | NA | Veg | [self rising flour, rice flour (chawal ka atta), cornflour, salt, water, bananas, oil, brown sugar, coconut ice-cream mango ice-cream] | 7 mins | 10 mins | [Chinese Desserts, Chinese Party, Kadai Veg] | 4Makes 4 serves (4 serve ) | Chinese | Goreng Pisang , simple soul food. A very popular snack in far asian cuisine, these batter-fried bananas make a melt-in-the mouth dessert after a nice Chinese dinner. Crisp on the outside and soft in the inside, ripe bananas are batter-fried in hot oil and eaten warm drizzled with honey or coated in brown sugar. Walk about the streets of china and you can catch glimpses of people buying these fritters off hawkers and savoring them. While serving it as dessert , pair it with a scoop of mango or Coconut Ice-Cream and let your family and friends simply tuck-in! | [Heat the oil in a kadhai, dip the banana pieces in the batter till evenly coated and deep-fry a few at a time till they turn golden brown in colour from all the sides., Roll each piece in brown sugar till it is evenly coated from all the sides. Serve immediately with coconut or mango ice-cream.] | [Energy, 296 cal, Protein, 2.7 g, Carbohydrates, 41.8 g, Fiber, 1.9 g, Fat, 13.1 g, Cholesterol, 0 mg, Vitamin A, 171 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.2 mg, Vitamin C, 5 mg, Folic Acid, 9.1 mcg, Calcium, 20.5 mg, Iron, 0.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 27.4 mg, Potassium, 93.1 mg, Zinc, 0.2 mg] | goreng-pisang-chinese-fried-bananas-296r |
| rcp36853 | Grain Squares ( Recipe for Toddlers) | NA | NA | [whole wheat flour (gehun ka atta), ragi (nachni / red millet) flour, jowar (white millet) flour, bajra (black millet) flour, besan (bengal gram flour), maize flour (makai ka atta), rice flour (chawal ka atta), turmeric powder (haldi), chilli powder, curds (dahi), potatoes, chopped coriander (dhania), oil, salt, whole wheat flour (gehun ka atta), ghee] | 10 mins | 15 mins | [Tava, Recipes for Toddlers (1-3 Years), Kids Brain Boosting] | 10Makes 10 sqaures | NA | Encourage healthy eating habits in your kids while they learn about size presenting these multigrain squares! | [Mix all the flours in a bowl, add all the other ingredients and knead into a soft dough, adding water as required., After 20 minutes, knead the dough again using little oil till smooth., Equally divide the dough into 4 portions., Roll out each portion into a thin circle using whole wheat flour., Cut into different sized squares using cookie cutters., Cook each paratha square over a tava (griddle) using little ghee till both sides are golden brown in colour., Serve hot.] | [Not Given] | grain-squares--recipe-for-toddlers-36853r |
| rcp1895 | Granola Bars ( Fun Food For Children) | BreakFast | NA | [quick cooking rolled oats, chopped mixed nuts, melon seeds (charmagaz), crushed corn flakes, raisins (kismis), sugar, oil] | 10 mins | 16 mins | [Jain International, Quick breakfast, Breakfast Cereals, Children's Day, Kids After School, Kids High Energy Indian Foods] | 14Makes 14 bars | Jain | Is this crisp or chewy, sweet or fruity? It is this mixture of flavours and textures that makes the Granola Bars a treat for kids! It keeps them guessing with every bite, loaded with fibre and protein rich oats and cornflakes, nutritious dry fruits and nuts, all bound together by caramelised sugar. | [Combine the oats, mixed nuts and melon seeds in a broad non-stick pan and dry roast them on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside to cool., When cooled, add the cornflakes and raisins and mix well. Keep aside., Combine the sugar along with 1 tbsp of water in a broad non-stick pan and cook on a high flame for 10 to 12 minutes or till the sugar caramelizes, while stirring continuously., Remove from the flame, add the oats-cornflour mixture and mix well., Pour this mixture on to a greased marble or stone surface., Using a large greased rolling pin, roll it out lightly to form a square approximately 200 mm. X 200 mm. (8" x 8")., While it is still warm, cut out rectangular bars of 25 mm. X 100 mm. (1" x 4")., Store in an air-tight container., Sugar burns very quickly, so give it your full attention., Grease your hands, the marble top and the rolling pin generously with oil.] | [Energy, 113 cal, Protein, 1.8 g, Carbohydrates, 18.8 g, Fiber, 0.6 g, Fat, 3.3 g, Cholesterol, 0 mg, Sodium, 19.7 mg] | granola-bars----fun-food-for-children-1895r |
| rcp36249 | Grape Cranberry Smoothie ( Burgers and Smoothie Recipe) | NA | NA | [black grapes, cranberry juice, curds (dahi), vanilla ice-cream, chopped bananas, sugar, crushed ice] | 5 mins | 0 mins | [Indian Milkshakes & Smoothies, Quick 5 Ingredients] | 2Makes 2 big glasses (2 big glass ) | Indian | This tangy smoothie is sure to tingle your taste buds! ensure you use good quality grapes that are ripe yet not soggy, so that your grape cranberry smoothie results in the perfect mouth-feel, without leaving a sour aftertaste. | [Combine the cranberry juice, curds, vanilla ice-cream, black grapes, banana and sugar and blend in a juicer till the mixture is smooth and frothy., Pour equal quantities of the smoothie into 2 individual glasses., Serve immediately topped with 2 tbsp of crushed ice in each glass.] | [Energy, 233 cal, Protein, 3 g, Carbohydrates, 43.5 g, Fiber, 1.1 g, Fat, 4.7 g, Cholesterol, 4.1 mg, Sodium, 10.4 mg] | grape-cranberry-smoothie--burgers-and-smoothie-recipe-36249r |
| rcp3551 | Grape Lassi | NA | Veg | [black grapes, low fat curds (dahi), low fat milk, sugar, ice-cubes,] | 5 mins. | Nil. | [Punjabi Drinks, Indian Drinks / Sharbats, No Cooking Veg Indian, Indian Party, Mixer, Pregnancy Calcium Rich, Pregnancy Juices and Drinks] | 4Makes 4 glasses. | Punjabi | Black grapes blend very well with curds and also provide lots of fibre. Lassi is an excellent thirst quencher during the summers. Remember to use fresh low fat curds and really sweet grapes for this refreshing drink. | [Combine all the ingredients and blend in a liquidiser., Pour into individual glasses, top with ice cubes and serve chilled.] | [Energy, 105 cal, Protein, 3.8 g, Carbohydrates, 21.5 g, Fiber, 0.8 g, Fat, 0.3 g, Cholesterol, 0.1 mg, Sodium, 50 mg] | grape-lassi-3551r |
| rcp4821 | Grape Lassi ( Calcium Rich ) | NA | NA | [black grapes, low-fat milk, low-fat curds (dahi), sugar] | 2 mins | 0 mins | [Punjabi Drinks, Kids Calcium Rich Indian recipes, Healthy Indian Drinks and Juices, Calcium Rich Indian Drinks Smoothies Juices, Recipes for Increasing immunity, Strong Bones, Gluten Free Kids] | 4Makes 4 glasses | Punjabi | A calcium brimming drink using black grapes. Appealing and colour and flavours it is sure to please all palates. | [Combine the black grapes, milk, curds and sugar in a blender and blend till smooth., Pour equal quantities of the lassi into 4 individual glasses., Serve chilled.] | [Energy, 105 cal, Protein, 3.8 g, Carbohydrates, 21.5 g, Fiber, 0.8 g, Fat, 0.3 g, Cholesterol, 0.1 mg, Sodium, 50 mg] | grape-lassi---calcium-rich--4821r |
| rcp33201 | Grape Margarita ( Party Drinks ) | NA | NA | [lemon, black grapes, strawberry crush, crushed ice, salt] | 10 mins | 0 mins | [Indian Mocktails] | 4Makes 4 glasses | Indian | Grape margarita, the sweet yet tart flavour of grapes is enhanced when combined with strawberries. This mocktail is so named because of the margarita glass it is served in. Traditionally, all margaritas are served with a salt rim garnish. | [Combine the lemon juice, grapes, strawberry crush and ½ cup of crushed ice in a mixer and blend till it resembles a slush., In each salt-rimmed margarita glass, place ¼ cup of crushed ice and pour equal quantity of the juice over it. Serve immediately., You can add 1 tsp honey for extra sweetness, if required.] | [Energy, 89 cal, Protein, 0.4 g, Carbohydrates, 21.2 g, Fiber, 0.9 g, Fat, 0.3 g, Cholesterol, 0.1 mg, Sodium, 0.1 mg] | grape-margarita--party-drinks--33201r |
| rcp33755 | Grape Surprise ( Exotic Diabetic Recipe ) | NA | NA | [black grapes juice, chopped apples, chopped orange segments, sugar substitute, lemon juice, soda] | 10 mins | 0 mins | [Low Cal Beverages, Mixer, Indian Diabetic Drinks] | 4Makes 4 glasses | Indian | Fruits contain fruit sugar or ‘fructose’ which does not raise blood sugar levels unlike other form of sugar like table sugar, glucose, honey etc. Any form of added sugar in fruit juices or fruit milkshakes can increase your blood sugar levels; so it is better to always buy fully-ripe and sweet fruits to avoid adding any sugar or sugar substitute. Remember, natural is always better! Besides this, grapes are also rich in antioxidants, cancer-fighting flavonoids and vitamin C. Not to forget that the apples and oranges their share of substance, flavour and nutrients to this drink, making it a pleasant surprise to your taste-buds and health! | [Combine the grape juice, apples, oranges, sugar substitute and lemon juice in a mixer and blend till smooth., Divide the mixture equally into 4 individual glasses., Pour ½ bottle of soda over it in each glass., Serve immediately., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 60 cal, Protein, 0.6 g, Carbohydrates, 13.6 g, Fiber, 1.7 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 8.2 mg] | grape-surprise--exotic-diabetic-recipe--33755r |
| rcp38241 | Grape, Orange and Pear Salad with Honey Lemon Dressing | Lunch | NA | [grapes, black grapes, orange segments, apple cubes, pear cubes, honey, lemon juice] | 10 mins | 0 mins | [Indian Fruit Salad Recipes, Indian Salads with dressing, Western Party, Indian Lunch Salads] | 4Makes 4 servings (4 serving ) | Indian | Grape, Orange and Pear Salad with Honey Lemon Dressing, this salad has a colourful and tasty combination of fruits like grapes, pear and oranges and is laced with a tangy dressing of lemon and honey, resulting in a refreshing citrus twister! Try your hand at other interesting Apple, Banana and Date Salad Apple Chickoo Salad with Muskmelon Dressing Watermelon, Orange and Feta Salad and Hawaiian Fruit and Coconut Salad | [Combine all the ingredients and the honey lemon dressing in a bowl and mix well., Refrigerate and serve chilled.] | [Energy, 86 cal, Protein, 0.8 g, Carbohydrates, 20.5 g, Fiber, 2.6 g, Fat, 0.3 g, Cholesterol, 0 mg, Vitamin A, 371.5 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 11.9 mg, Folic Acid, 0.2 mcg, Calcium, 24.5 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 9.5 mg, Potassium, 92.2 mg, Zinc, 0.8 mg] | grape-orange-and-pear-salad-with-honey-lemon-dressing-38241r |
| rcp2086 | Grapefruit Cup | NA | Veg | [grapefruit, oranges, powdered sugar, canned cherries] | 10 mins. | Nil. | [Indian Juices, Indian Mocktails, No Cooking Veg Indian] | 2Serves 2. | Indian | Serve this for formal dinners. | [Halve the grapefruit., Remove the segments carefully, clean and pith., Peel the orange and separate the segments., Mix with grapefruit. Sprinkle some powdered sugar. Pile into the grapefruit halves., Decorate with cherries and serve.] | [Not Given] | grapefruit-cup-2086r |
| rcp41841 | Grapefruit Indian Jujube Infused Water | NA | NA | [grapefruit segments, sliced Indian jujube (bor)] | 5 mins | 0 mins | [Low Cal Beverages, Healthy Indian Drinks and Juices, Detox Water, Fruit Infused Water, Detox Water with Fruits, Antioxidant Drinks] | 1Makes 1 servings | Indian | Grapefruit Indian Jujube Infused water, made from grapefruit and pieces of Indian Bor, it is sure to refresh your day! It has the perfect blend of tanginess and sweetness. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the fruits in the pitcher along with water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The fruits can be discarded or more water can be added to make more detox water. Do not use the fruits for more than twice. You can also try other Fruit Infused Water recipes from our collection like the Strawberry Spinach Infused Water or Pomegranate Black Grapes Infused Water . | [Put all the grapefruit segments and the indian jujubes in the infusing tube and close the lid., Fill ¾ of the bottle with water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 2 to 3 hours.] | [Not Given] | grapefruit-indian-jujube-infused-water-41841r |
| rcp418 | Grapes, Strawberries, Bananas and Pineapple in Orange Sauce | NA | NA | [grapes, black grapes, sliced strawberries, sliced bananas, pineapple cubes, sugar, orange juice, brandy] | 10 mins | 7 mins | [Desserts for Entertaining, Quick Indian Sweets] | 4Makes 4 servings | Indian | Fruit medley in orange sauce: a tangy sauce made of caramelised sugar, orange and lemon juices plays host to a selection of fruits such as grapes, strawberries, banana and pineapple. A lacing of brandy before setting the mixture alight sets this apart as a dessert par excellence for an adult gathering. You can skip the brandy though if you are not into it. | [Combine the sugar and 3 tbsp of water in a broad non-stick pan and cook on a medium flame for 2 minutes or till the mixture turns light brown in colour, do not stir with a spoon, just gently rotate the pan occasionally., Add the orange juice, mix well and cook on a medium flame for 1 to 2 minutes or till the sugar melts., Add the lemon juice and mix well., Add all the fruits, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally., Remove from the flame and keep aside., Just before serving, pour the brandy into a large spoon and warm it on a direct flame. Set alight and pour it over the fruits- orange mixture., Serve immediately.] | [Energy, 200 cal, Protein, 1.8 g, Carbohydrates, 43 g, Fiber, 3.5 g, Fat, 0.5 g, Cholesterol, 0 mg, Vitamin A, 1968.3 mcg, Vitamin B1, -1.4 mg, Vitamin B2, -1.5 mg, Vitamin B3, -1.3 mg, Vitamin C, 73 mg, Folic Acid, 0 mcg, Calcium, 61.6 mg, Iron, 1.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 23.6 mg, Potassium, 44.3 mg, Zinc, 0 mg] | grapes-strawberries-bananas-and-pineapple-in-orange-sauce-418r |
| rcp6233 | Graple | NA | Veg | [grapes, apples, crushed ice] | 5 mins | 0 mins | [No Cooking Veg Indian, Mixer, Juicer and Hopper, Pregnancy Juices and Drinks, Fresh Juices] | 2Makes 2 servings | Indian | Tangy grapes and the reliable apple make for a refreshingly cool drink. A glassful will help you fight illness and keep you energetic all through the day. Apples are basically sweet and the juice of grapes is a little sour, when mixed together, they compliment each other's flavour and enhance the overall taste. Grapes are rich in antioxidants and together apples and grapes join to help clean the kidneys and liver. | [Juice all the ingredients., Add some crushed ice in 2 glasses and pour the juice over it. Serve immediately., Blend all the ingredients using little water (if required) till smooth., Strain the juice using a strainer or a muslin cloth., Add some crushed ice in 2 glasses and pour the juice over it. Serve immediately.] | [Energy, 174 cal, Protein, 0.8 g, Carbohydrates, 39.7 g, Fiber, 7.6 g, Fat, 1.3 g, Cholesterol, 0.1 mg, Sodium, 58.8 mg] | graple-6233r |
| rcp3428 | Grated Amla Murabba | NA | NA | [amlas (indian gooseberries), sugar, saffron (kesar) strands, cardamom (elaichi) powder] | 15 mins | 20 mins | [Gujarati Kachumber / Chutneys / Achar, Jain Pickles / Chutneys / Raita / Salad, Pickles / Achar, Sugar Based Pickles, Foods to cook in November, Foods to cook in December, Indian Winter Sabzis, Foods to cook in January] | Makes 0.5 servings (7 tbsp ) | Gujarati | grated amla murabba recipe | avla murabba | gooseberry sweet pickle | amla murabba Indian pickle recipe | with 15 amazing images. grated amla murabba recipe is a traditional sweet pickle which is quite enjoyed by children and adults alike. Learn how to make amla murabba Indian pickle recipe. To make grated amla murabba, grate the amlas, discard the seeds and keep aside. Dissolve the sugar in 1½ cups of water. Add the grated amlas to the syrup and cook over a very slow flame till the amlas are cooked and the syrup is thick (one string consistency). Add the saffron and cardamom powder and mix well. Cool completely and bottle in a sterilised glass jar. This murabba can be stored for upto 1 year. Avla murabba or "amla ke chheel ka murabba" as its known, is a sweet amla preserve flavoured with saffron and cardamom. Thickly grated amla in gooseberry sweet pickle gives a pleasant mouth-feel. The kesar, on the other hand, not only lends colour to this pickle but along with cardamom powder it also adds richness to this achar. Perk an Indian meal of parathas and sabzi with this amla murabba Indian pickle recipe. Indeed, this is an indulgent treat! It has a contrasting sweet taste as compared to other sour pickles. This avla murabba will make a small quantity of the pickle. You can multiply the quantities if you wish to make more. We suggest you store this pickle in a cool, dry place. It stays fresh upto a year Tips for grated amla murabba. 1. When buying amla, look for fruit that are green and have a bright, smooth and unblemished skin. Amla tastes acidic and leaves the teeth tingling if bitten into. 2. Keep a close watch while making sugar syrup. Excess cooking may harden the syrup. 3. Ensure to cool the pickle completely before storing. Enjoy grated amla murabba recipe | avla murabba | gooseberry sweet pickle | amla murabba Indian pickle recipe | with step by step photos below. | [To make grated amla murabba, grate the amlas, discard the seeds and keep aside., Dissolve the sugar in 1½ cups of water., Add the grated amlas to the syrup and cook over a very slow flame till the amlas are cooked and the syrup is thick (one string consistency)., Add the saffron and cardamom powder and mix well., Cool completely and bottle in a sterilised glass jar., This grated amla murabba can be stored for upto 1 year.] | [Energy, 65 cal, Protein, 0.1 g, Carbohydrates, 15.9 g, Fiber, 0.7 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 1 mg] | grated-amla-murabba-3428r |
| rcp22214 | Grated Cauliflower with Peas | Dinner | NA | [grated cauliflower, boiled fresh green peas, cumin seeds (jeera), sliced onions, coriander (dhania) powder, turmeric powder (haldi), chopped ginger (adrak), chopped green chillies, blanched and chopped tomatoes, low fat milk, garam masala, salt, chopped coriander (dhania)] | 20 mins | 12 mins | [Low Cal Subzis, Non-stick Pan, Lunch Sabzi, Dinner Sabzi] | 4Makes 4 servings | NA | cauliflower peas sabzi recipe | healthy green peas, tomatoes and cauliflower vegetable | zero oil cauliflower peas sabzi is a healthy sabzi to add to our daily menu. Learn how to make cauliflower peas sabzi. cauliflower peas sabzi is also know as gobi mattar tamatar sabzi is a popular Indian sabzi made from cauliflower, mattar, tomatoes and spices. To make cauliflower peas sabzi, heat a deep non-stick kadhai on a medium flame and when hot, add the cumin seeds and dry roast on a medium flame for 10 seconds. Add the onions, coriander powder, turmeric powder, ginger, green chillies and 4 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the tomatoes and 4 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the cauliflower and mix well. Cover it with a lid and cook on a medium flame for 5 minutes, while stirring occasionally. Add the green peas, milk, garam masala and salt, mix well and cover with a lid and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot garnished with coriander. Cauliflower has an innate charm, which pleases people of all age groups if prepared properly. Its subtle flavour is not only pleasing to the palate, but also works well with varied ingredients and spices, as you will see in this delicious preparation of healthy green peas, tomatoes and cauliflower vegetable. Fiber-rich green peas combine aesthetically with cauliflower, and help get rid of excess fat from the body, making this zero oil cauliflower peas sabzi a boon for weight-watchers. With a carb count of 9.4 g per serving, this is a wise choice for a diabetic sabzi and women with PCOS as well. Serve hot with whole wheat rotis or parathas. Cumin seeds, tomatoes and a horde of other commonly available ingredients help enhance the flavour of this wonderful duo, making this cauliflower peas sabzi a real winner in terms of taste too. Cauliflower is a good source of Vitamin C too. This nutrient helps in building immunity. Though a small amount of vitamin C will be lost in cooking, but you can definitely benefit from this zero oil cauliflower peas sabzi. Tips for zero oil cauliflower peas sabzi. 1. Grate the cauliflower thickly and not thinly. 2. We have used sliced onions for a good mouthfeel, but if you wish you can replace them with chopped onions. Enjoy cauliflower peas sabzi recipe | healthy green peas, tomatoes and cauliflower vegetable | zero oil cauliflower peas sabzi | with recipe below. | [To make grated cauliflower with peas, heat a deep non-stick kadhai on a medium flame and when hot, add the cumin seeds and dry roast on a medium flame for 10 seconds., Add the onions, coriander powder, turmeric powder, ginger, green chillies and 4 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the tomatoes and 4 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the cauliflower and mix well. Cover it with a lid and cook on a medium flame for 5 minutes, while stirring occasionally., Add the green peas, milk, garam masala and salt, mix well and cover with a lid and cook on a medium flame for 2 minutes, while stirring occasionally., Serve the grated cauliflower with peas hot garnished with coriander.] | [Energy, 57 cal, Protein, 4.3 g, Carbohydrates, 9.4 g, Fiber, 5 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 32.7 mg] | grated-cauliflower-with-peas-22214r |
| rcp33777 | Grated Cauliflower with Peas ( Diabetic Recipe) | NA | Veg | [grated cauliflower, boiled green peas, oil, cumin seeds (jeera), chopped ginger (adrak), chopped green chillies, sliced onions, turmeric powder (haldi), blanched and finely chopped tomatoes, garam masala, salt, low-fat milk, chopped coriander (dhania)] | 15 mins | 12 mins | [Low Cal Subzis, Non Stick Kadai Veg, Senior Citizen, Diabetic Sabzis, Senior Citizens Diabetes] | 3Makes 3 servings | NA | Cooked with minimal oil, this irresistibly tasty dish easily classifies as healthy too! A combination of low-carb cauliflower and succulent, juicy green peas is perked up with aromatic spices, tangy tomatoes and peppy garam masala to make a mouth-watering subzi that you can enjoy with whole wheat phulkas . The cauliflower is grated to reduce the cooking time, but if you do not like it so fine, you can cut it into small florets. We have used garam masala as it is readily available all over the world, but if you can lay your hands on it, try making this Grated Cauliflower with Peas using Kitchen King Masala for a more enticing flavour. | [Heat the oil in a non-stick kadhai and add the cumin seeds., When the cumin seeds crackle, add the ginger, green chillies, onions and 1½ tbsp of water and sauté on a medium flame for 1 to 2 minutes., Add the cauliflower, turmeric powder, tomatoes, green peas, garam masala and salt and mix well. Cover with a lid and cook on a medium flame for 5 to 7 minutes, while stirring occasionally., Add the milk, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve immediately garnished with coriander., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 68 cal, Protein, 2.9 g, Carbohydrates, 6 g, Fiber, 3.2 g, Fat, 3.6 g, Cholesterol, 0 mg, Sodium, 37.5 mg] | grated-cauliflower-with-peas---diabetic-recipe-33777r |
| rcp32635 | Grated Coconut ( South Indian Recipes) | NA | Veg | [coconut] | 7 mins | 0 mins | [No Cooking Veg Indian] | 2Makes 1.5 cups. | Indian | Prefer traditional method over blending as it tastes better. Also remember to avoid the brown portion while scraping as it will change the color of the milk. | [Break the coconut into 2 parts., Scrape it using the traditional scrapper (carefully scrape the white part of the coconut avoiding the brown skin), Alternatively you can blend the coconut into a mixer, peel the brown skin and chop the white part and blend it in a mixer using 2 tablespoons of water., Use as required.] | [Energy, 592 cal, Protein, 6 g, Carbohydrates, 17.3 g, Fiber, 18.1 g, Fat, 55.5 g, Cholesterol, 0 mg, Vitamin A, 0 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.1 mg, Vitamin C, 1.3 mg, Folic Acid, 16.7 mcg, Calcium, 13.3 mg, Iron, 2.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0 mg, Potassium, 0 mg, Zinc, 0 mg] | grated-coconut--south-indian-recipes-32635r |
| rcp2767 | Grated Corn and Potato Curry | NA | NA | [grated corn, potato cubes, onion cubes, sambhar powder, chopped tomatoes, mustard seeds ( rai / sarson), curry leaves (kadi patta), asafoetida (hing), oil, salt, chopped coriander (dhania)] | 15 mins | 13 mins | [Sabzis with Gravies, Microwave Subzi, Microwave, Indian Party, Microwave] | 5Makes 5 servings | Indian | An off-beat mix of vegetables, flavoured uniquely with sambhar powder makes the Grated Corn and Potato Curry a must-try recipe! Additional ingredients like onions and tomatoes, not to forget a traditional tempering of mustard seeds and curry leaves adds to the taste of this curry, making it absolutely irresistible. Have it hot and fresh, with rotis , puris or ghee rice . | [Combine the oil, mustard seeds, curry leaves and asafoetida in a microwave safe bowl and microwave on high for 1 1/2 minutes., Add the potatoes, onions and 1 cup of water, mix well and microwave on high for 6 minutes., Add the grated corn, sambhar powder, salt and 1 cup of water, mix well and microwave on high for 3 minutes., Add the tomatoes, mix well and microwave on high for 2 minutes, Serve hot garnished with coriander.] | [Energy, 130 cal, Protein, 2.5 g, Carbohydrates, 18.5 g, Fiber, 1.9 g, Fat, 6.1 g, Cholesterol, 0 mg, Vitamin A, 121.1 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.3 mg, Vitamin C, 9.5 mg, Folic Acid, 21.1 mcg, Calcium, 18 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 7 mg, Potassium, 161.3 mg, Zinc, 0.3 mg] | grated-corn-and-potato-curry-2767r |
| rcp864 | Gratin Dauphinoise, French Baked Potatoes and Cream Recipe | NA | NA | [boiled and peeled potato slices, butter, salt, fresh cream, chopped garlic (lehsun), dry red chilli flakes (paprika), dried oregano, grated processed cheese] | 20 mins | 0 mins | [French Baked dishes, Casseroles and Bakes, High Tea Party, Oven] | 4Makes 4 servings | French | Hailing from the historic Dauphiné region in south-east France, Gratin Dauphinoise is a traditional French dish made with potatoes and cream. The best part is that this exotic dish can be prepared quite easily. You just need potato slices, fresh cream and everyday taste-makers to start with. Slices of potatoes are layered with cream, herbs and spices, and baked in a pre-heated oven till the flavours mingle together to create an unforgettable experience for the diner! You can also try other baked potato recipes like Cheesy Stuffed Potatoes and Cheesy Corn Stuffed Jacket Potatoes . | [Grease a 150 mm. (6”) diameter baking dish with butter., Arrange the potato slices at the bottom. Sprinkle salt and pepper evenly over it., Pour ¼ cup of fresh cream, ¼ tsp dry red chilli flakes, ¼ tsp dry oregano, ½ tsp finely chopped garlic and finally 2 tbsp grated processed cheese evenly over it., Repeat steps 2 and 3 to make 2 more layers., Bake in a pre-heated oven at 200°c (400°f) for 10 to 12 minutes or microwave on high for 3 to 4 minutes., Serve immediately.] | [Energy, 158 cal, Protein, 4.1 g, Carbohydrates, 2 g, Fiber, 0 g, Fat, 15.1 g, Cholesterol, 0 mg, Vitamin A, 267.7 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 0.2 mg, Folic Acid, 1.4 mcg, Calcium, 132.9 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 13 mg, Potassium, 36.6 mg, Zinc, 0.1 mg] | gratin-dauphinoise-french-baked-potatoes-and-cream-recipe-864r |
| rcp41433 | Greek Salad, Healthy Veg Greek Salad | NA | NA | [romaine lettuce, chopped feta cheese, green cucumber cubes, chopped onions, cherry tomato halves, sliced black olives, extra virgin olive oil, dried oregano, lemon juice, salt] | 15 mins | 0 mins | [No Cook Indian, Quick Indian Salads, Toss & Mix Salads (No cooking), Low Calorie Indian Salad, Vitamin C Rich Indian recipes, Diabetic Accompaniments, Healthy Indian Salads with healthy dressing] | 4Makes 4 servings | Indian | greek salad recipe | healthy veg greek salad Indian style | easy traditional greek salad | best greek salad | with 15 amazing images. greek salad recipe | healthy veg greek salad Indian style | easy traditional greek salad | best greek salad is a popular choice, all over the world. Learn how to make easy traditional greek salad. To make greek salad, first make a dressing of virgin olive oil, oregano, lemon juice, salt and pepper powder to taste. Then combine romaine lettuce, feta cheese, green cucumber cubes, onions, cherry tomato halves and black olives in a deep bowl. Add the dressing and mix well. Serve immediately. Easy traditional greek salad made with romaine lettuce, cheese and veggies dressed in a lemony and herby olive oil dressing, this salad is a multi-textural treat with myriad flavours packed into a bowlful. The use of feta cheese in best greek salad gives the salad a unique texture and taste, and the veggies are also chosen such that the salad has a good balance of juiciness and crunch. With plenty of veggies, this healthy veg greek salad is a true nourishing treat for the eyes as well as for the body. You are sure to gain in many antioxidants from this salad. These antioxidants help our body get rid of harmful free radicals which otherwise can be a ladder to various health diseases. Further the antioxidants also safeguard our cell health and boost our immunity. The dressing of the greek salad is also has a plethora of wisely chosen healthy ingredients. The olive is rich in MUFA (for healthy heart), while the lemon juice lends vitamin C (for healthy skin) and the oregano helps to enhance the flavour of the dressing, thus making this healthy bowl more palatable for obesity, healthy heart and diabetes. Tips for greek salad. 1. As a replacement to feta cheese, you can use soft paneer cubes. 2. If you wish you can also add chopped colourful bell peppers to this salad. 3. Serve the salad immediately upon tossing before the veggies lose their crispness. Enjoy greek salad recipe | healthy veg greek salad Indian style | easy traditional greek salad | best greek salad | with step by step photos. | [Combine all the ingredients for the salad into a deep bowl., Add the dressing and toss well., Serve immediately.] | [Energy, 116 cal, Protein, 2.2 g, Carbohydrates, 5.7 g, Fiber, 2.1 g, Fat, 5 g, Cholesterol, 0 mg, Sodium, 7 mg] | greek-salad-healthy-veg-greek-salad-41433r |
| rcp36069 | Greek Style Potatoes | Snacks | NA | [potato wedges, oil, olive oil, chopped garlic (lehsun), dry red chilli flakes (paprika), dried rosemary, lemon juice, freshly ground black pepper (kalimirch), salt] | 10 mins | 20 mins | [Indian Snacks for Entertaining, Deep-fried Indian Starters, Saute, Deep Fry, Thanksgiving, Western Party, Cocktail Party] | 2Makes 2 servings | Indian | Enjoy potatoes the way the Greeks do! Deep-fried potato wedges are sautéed in olive oil together with garlic, spices and herbs, to get tongue-tickling Greek Style Potatoes. The use of unpeeled potatoes gives a thoroughly enjoyable rustic feel to the dish, while a lacing of lemon juice not only adds a bit of tanginess but also boosts all the other flavours! Enjoy the Greek Style Potatoes immediately on preparation, while it is crisp and peppy! Serve this simple dish with a robust flavour as a starter or as a side serving with pastas . | [Heat the oil for deep frying in a deep non-stick pan, add the potatoes and deep-fry a few at a time till they turn golden brown in colour from both all the sides. Drain on an absorbent paper and keep aside., Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for few seconds., Add chilli flakes, rosemary, potato wedges, lemon juice, pepper and salt and toss it gently on medium flame for 2 minutes., Serve immediately.] | [Energy, 499 cal, Protein, 3.4 g, Carbohydrates, 48 g, Fiber, 3.7 g, Fat, 32.8 g, Cholesterol, 0 mg, Vitamin A, 342.3 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0 mg, Vitamin B3, 2.5 mg, Vitamin C, 39.2 mg, Folic Acid, 35.3 mcg, Calcium, 27.8 mg, Iron, 1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 22.8 mg, Potassium, 539.5 mg, Zinc, 1.1 mg] | greek-style-potatoes-36069r |
| rcp41830 | Green Apple Lemon Grass Infused Water | NA | NA | [green apple cubes, lemongrass (hare chai ki patti)] | 5 mins | 0 mins | [Low Cal Beverages, Healthy Indian Drinks and Juices, Detox Water, Fruit Infused Water, Low Calorie Drinks, Antioxidant Drinks] | 1Makes 1 servings | Indian | Lemon grass adds a soothing lemony flavour to Green apple lemon grass infused water. The green apple adds a hint of sweetness and sourness to your water. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the fruit and herb in the pitcher along with water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The fruit and herb can be discarded or more water can be added to make more detox water. Do not use the fruit and herb for more than twice. You can also try other recipes like Pear Cinnamon Honey Infused Water and Pineapple Ginger Infused Water . | [Put all the green apple cubes and the lemon grass in the infusing tube and close the lid., Fill ¾ of the bottle with water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 2 to 3 hours.] | [Energy, 12 cal, Protein, 0.2 g, Carbohydrates, 3 g, Fiber, 0 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 0.7 mg] | green-apple-lemon-grass-infused-water-41830r |
| rcp36861 | Green Butterflies ( Recipe for Toddlers) | NA | NA | [chopped spinach (palak), butter, chopped spring onions, garlic (lehsun) cloves, cheese spread, milk, salt freshly ground black pepper powder, cooked farfalle] | 10 mins | 15 mins | [Recipes for Toddlers (1-3 Years), High Fiber Foods for Kids] | 4Makes 4 servings | NA | A colourful recipe which will make your kids learn concept of colours while playing and eating! to add on. . . Spinach adds to iron and calcium along with fibre! | [Blanch the spinach in boiling water for a minute. Drain and refresh in ice-cold water. Drain again and blend in a mixer to a smooth purée. Keep aside., Heat the butter in a deep pan, add the spring onions and garlic and sauté for 2 to 3 minutes., Add the spinach, cheese spread, milk, salt and pepper, mix well and bring it to boil, while stirring continuously. Keep aside., Blend till smooth and keep aside. Just before serving, re-heat the sauce, adding a little milk or water if required and toss the farfelle in the sauce., Soak rajma in water overnight. Next day cook in a pressure cooker, add tomato ketchup, salt and a little, Chille sauce. Mix well and serve., Saute small mushrooms in butter, add cream, cheese and salt and toss well., Make a paste of coriander, coconut little green chilli, add cooked and sprouted moong to it and, Heat for 2-3 minutes. Makes a yummy snack.] | [Not Given] | green-butterflies--recipe-for-toddlers-36861r |
| rcp22338 | Green Chilli Pickle, Low Salt Recipe | NA | NA | [sliced light green chillies, oil, cumin seeds (jeera), peppercorns (kalimirch), carom seeds (ajwain), dried ginger (soonth) powder, grated jaggery (gur), lemon juice, salt] | 10 mins | 5 mins | [Gujarati Kachumber / Chutneys / Achar, Pickles / Achar, Indian Party, Non-stick Pan, Diabetic Accompaniments] | 1Makes 1 cup (14 tbsp ) | Gujarati | Chillies come together with a unique blend of spices, giving rise to a tongue-tickling accompaniment for any meal. Whether dhoklas or khichdi, just serve a little of this Green Chilli Pickle alongside the dish to give it a fiery touch. A special blend of spices like soonth and carom seeds compensates for the reduction in salt, giving the same finger-licking effect as a salt-loaded one. This yummy accompaniment can also be enjoyed by hypertensive people, in limited quantities and only occasionally. A low-salt, low-sodium menu can also include other dishes like the Mili Jhuli Subzi and the Mooli Moong Dal . | [Heat the oil in a broad non-stick pan, add the green chillies and sauté on a medium flame for 2 to 3 minutes. Remove from the flame and keep aside., Dry roast the cumin seeds, peppercorns and carom seeds together in a broad non-stick pan till it leaves a nice aroma. Remove from the flame and keep aside to cool., Powder all the roasted ingredients in a blender till smooth., Add the dry ginger powder, jaggery, lemon juice and salt and mix well., Mix the prepared masala with the sautéed green chillies in a deep bowl and keep aside to marinate for atleast 3 to 4 hours., Cover with a lid and refrigerate till required. This pickle will last for 2 to 3 days in the refrigerator., Use only light green variety of chillies to make this pickle, else the pickle will be very spicy.] | [Energy, 12 cal, Protein, 0 g, Carbohydrates, 2.1 g, Fiber, 0 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 27.7 mg] | green-chilli-pickle-low-salt-recipe-22338r |
| rcp32560 | Green Chutney ( Faraal Recipe) | NA | NA | [chopped coriander (dhania), grated coconut, chopped green chillies, lemon juice, sugar, rock salt (sendha namak)] | 10 mins | 0 mins | [Gujarati Faral, Faraal, Maharashtrian Upvas (Fasting), different kinds of Indian chutney, Mahashivaratri, Shravan, Mixer] | 1Makes 0.75 cup (21 tsp ) | Gujarati | green chutney (faral recipe) | phalahari vrat ki chutney | vrat ki chatni | with 15 amazing images. faral green chutney is made with common ingredients like coriander, grated coconut, green chillies, lemon juice, sugar and rock salt. A tongue-tickling green chutney (faral recipe) that finds many uses in Indian cuisine! While it is a wonderful accompaniment to everything from puris to Samosa, this versatile green chutney (faral recipe) with the dominant flavour of coriander and green chillies, is also used in the preparation of several savouries, snacks and tiffin recipes. Notes on faral green chutney. 1. we have added freshly grated coconut in this recipe to make it a little different. It also gives a thick consistency to the green chutney. 2. Add roughly chopped green chillies. If you want a spicier chutney, then add a little more. 3. Furthermore, add the lemon juice. Lemon juice helps in retaining the bright green colour. 4. Add the sugar. It helps in balancing the sour flavor of hari chutney from lemon. phalahari vrat ki chutney can, for example, be used to line chapatis when preparing a roll. faral green chutney is also suitable for consuming on fasting days. Enjoy how to make green chutney (faral recipe) | phalahari vrat ki chutney | vrat ki chatni | with detailed step by step photos below. | [To make the green chutney, combine all the ingredients and blend into a smooth mixture, using approximately ½ cup of water., Store the green chutney refrigerated in an air-tight container and use as required.] | [Energy, 13 cal, Protein, 0.2 g, Carbohydrates, 0.9 g, Fiber, 0.4 g, Fat, 0.9 g, Cholesterol, 0 mg, Sodium, 1.5 mg] | green-chutney----faraal-recipe-32560r |
| rcp7520 | Green Chutney ( Jain Recipe ) | NA | NA | [chopped mint leaves (phudina), chopped coriander (dhania), roasted chana dal (daria), green chillies, lemon juice, salt] | 5 mins | 0 mins | [Jain Naashta, different kinds of Indian chutney, Low Cal Pickles/ Sauces / Chutneys] | 1Makes 1 cup (14 tbsp ) | Jain | A simple easy to make chutney made with mint and coriander leaves. The uses of this chutney are versatile from spread in sandwiches and wraps to an accompaniment with tikkis. | [Grind all the ingredients to a smooth paste in a blender., Store refrigerated and use as required.] | [Energy, 4 cal, Protein, 0.3 g, Carbohydrates, 0.6 g, Fiber, 0.3 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 2.4 mg] | green-chutney--jain-recipe--7520r |
| rcp33414 | Green Chutney ( Mumbai Roadside Recipes) | NA | NA | [chopped coriander (dhania), chopped spinach (palak), bread, chopped green chillies, lemon juice, salt] | 10 mins | 0 mins | [Mumbai Street Food, Indian Travel Food, different kinds of Indian chutney, Indian Party, Kebab Party, Barbeque Party Indian Recipes, Indian Party Starters] | Makes 0.5 cup (7 tbsp ) | Indian | green chutney recipe | Mumbai roadside green chutney | sandwich chutney recipe for travelling | spicy green chutney | with 11 amazing images. green chutney recipe | Mumbai roadside green chutney | sandwich chutney recipe for travelling | spicy green chutney is a spicy chutney perfect for any snack and chaat. Learn how to make sandwich chutney recipe for travelling. To make green chutney, combine coriander, spinach, bread, green chillies, lemon juice and salt along with 5 tbsp water in a mixer and blend into a smooth paste. Refrigerate and use as required. Chaat without green chutney? Never! One of the most important ingredients used by Mumbai’s street-food vendors, the Mumbai roadside green chutney is used not just in the preparation of chaat but also in various other exciting dishes like vada pav and sandwiches too. This easy to make sandwich chutney recipe is perfect for travelling too! It does not leave water as it has bread in it. The addition of spinach along with lemon juice helps maintain the colour of this spicy green chutney even when it is not refrigerated. Carry this chutney while travelling or during one day trips and picnics and enjoy as a spread on a slice of bread or relish it with your favourite Indian snacks. This green chutney is spicy and you can even serve it as an off-beat dip for chips! Tips for green chutney. 1. Look for coriander leaves that have firm, unwilted leaves, are vividly deep green in color with no signs of yellowing or browning. 2. Use the dark variety of green chillies, if you want your chutney to be spicy. 3. You can use white bread or brown bread slices as per your choice. 4. Ensure to use it within a day during your travel journey. Enjoy green chutney recipe | Mumbai roadside green chutney | sandwich chutney recipe for travelling | spicy green chutney | with step by step photos. | [Combine all the ingredients along with 5 tbsp water in a mixer and blend into a smooth paste., Refrigerate and use as required.] | [Energy, 14 cal, Protein, 0.6 g, Carbohydrates, 2.7 g, Fiber, 0.3 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 3.5 mg] | green-chutney--mumbai-roadside-recipes-33414r |
| rcp2797 | Green Chutney (chaat) | NA | NA | [chopped mint leaves (pudina), chopped coriander (dhania), onion , sliced, lemon juice, sugar, green chillies, salt] | 10 mins | 0 mins | [Punjabi Raita | Punjabi Chutney | Achar, different kinds of Indian chutney, Quick Chutneys] | 1Makes 1 servings (42 tsp ) | Punjabi | green chutney for chaat recipe | hari chutney for chaat | spicy coriander chutney for chaat | how to make green chutney for chaat | with 20 amazing images. hari chutney for chaat is a chatpata Indian chutney made with the right mix of ingredients to be served with a variety of chaat recipes. Learn how to make green chutney for chaat. To make green chutney for chaat, combine mint leaves, coriander, onion, lemon juice, sugar, green chillies and salt and grind to a smooth paste in a blender using very little water. Refrigerate and use as required. Green chutney is probably the most favourite Indian accompaniment to any Indian snack or starter. This hari chutney for chaat has fresh herb flavour by way of mint and coriander. The addition of lemon juice enhances the flavours of mint and coriander and prevent discoloration of the greens. The spiciness in this spicy coriander chutney for chaat is not only by the addition of green chillies but to some extent also because of the use of onions. The onions are also a store of antioxidants, thus enhancing the nutritional quotient of this chutney. Chaats are considered incomplete without this spicy coriander chutney for chaat. You can use them to make your favourite delicacies like Bhel Puri, Mixed Sprouts Chaat and Samosa Kadhi Chaat. This chutney can also be served along side with dhoklas and kebabs. Tips for green chutney for chaat. 1. While cleaning the greens like coriander and mint leaves, let the tender stems be. Do not discard them. 2. If you wish to, you can avoid the adding 1 tbsp of sugar or add a pinch to balance the sourness of lemon juice. 3. This chutney is best enjoyed when made fresh. However, it can be stored refrigerated for upto a week. Enjoy green chutney for chaat recipe | hari chutney for chaat | spicy coriander chutney for chaat | how to make green chutney for chaat | with step by step photos. | [To make green chutney, combine all the ingredients and grind to a smooth paste in a blender using very little water., Refrigerate the green chutney and use as required.] | [Energy, 4 cal, Protein, 0.1 g, Carbohydrates, 0.8 g, Fiber, 0.2 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.4 mg] | green-chutney-chaat-2797r |
| rcp1468 | Green Chutney for Dhokla, Sandwiches, Indian Snacks | NA | NA | [chopped coriander (dhania), green chillies, lemon juice, sugar, grated coconut, salt] | 10 mins | 0 mins | [Punjabi Raita | Punjabi Chutney | Achar, Gujarati Kachumber / Chutneys / Achar, Maharashtrian Chutneys, Maharashtrian Pickles, different kinds of Indian chutney, Indian Party, Mixer, Quick Chutneys] | 1Makes 0.75 cup (21 tsp ) | Punjabi | green chutney for dhokla | hari chutney for Indian snacks | green chutney for sandwiches | with 15 amazing images green chutney for dhokla is made from a refreshing combination of coriander, coconut, green chillies, lemon juice, sugar and some water which is blended to a smooth paste. The green chutney goes well with dhoklas, Indian snacks, Tikkis and Chillas. I would like to share some important tips to make the perfect green chutney for dhokla. 1. Take one fresh bunch of coriander. While buying dhania from the market, ensure the leaves are unwilted and have a deep green colour with no signs of yellowing or browning. 2. Add roughly chopped green chillies. You can increase or decrease the quantity to suit your taste buds. 3. Furthermore, add the lemon juice. If you don’t add lemon juice, the green chutney for Indian snacks will lose its bright green colour and turn darker on oxidation. 4. You must add the sugar. It helps in balancing the sour flavour of Hari chutney from the lemon. In most cases, chaats are also laced with green chutney. In all, it is very versatile and can be used as an accompaniment. Enjoy how to make green chutney for dhokla | hari chutney for Indian snacks | green chutney for sandwiches with detailed step by step photos and video below. | [To make the green chutney, combine all the ingredients in a mixer and blend into a smooth mixture, using a little water., Store the green chutney refrigerated in an air-tight container and use as required.] | [Energy, 14 cal, Protein, 0.2 g, Carbohydrates, 1.2 g, Fiber, 0.4 g, Fat, 0.9 g, Cholesterol, 0 mg, Sodium, 1.5 mg] | green-chutney-for-dhokla-sandwiches-indian-snacks-1468r |
| rcp22266 | Green Chutney, How To Make Green Chutney Recipe | Snacks | Vegan | [chopped mint leaves (phudina), chopped coriander (dhania), lemon juice, chopped green chillies, chopped ginger (adrak), salt] | 10 mins | 0 mins | [different kinds of Indian chutney, Mixer, Quick Chutneys, Vegan, Zero Oil Snacks, Healthy Chutney, Vegan Snacks] | 1Makes 1.25 cup (18 tbsp ) | Indian | green chutney | hara chutney | coriander and mint chutney | Indian green chutney | 4 varieties of green chutney | with 20 amazing images. Green chutney is a flavorful condiment made with mint leaves, coriander leaves, lemon juice for tanginess and green chillies for some spice and ginger. All the ingredients are blend together and the chutney is made. Hara chutney is amazing and elevates the taste and flavour of Indian snacks. Make the Indian green chutney in advance and store it in the refrigerator. It can be stored for minimum of 15 days. I would like to share some important tips to make the perfect Indian green chutney. 1. Add the lemon juice to the hara chutney as this will help maintain the colour. If you don’t add lemon juice, the green chutney will keep on getting darker. 2. Add roughly chopped green chillies to the blender for spice. You can increase or reduce the chillies according to your preference. 3. Blend coriander and mint chutney into a smooth paste. You will have to stir it once or twice in between to get a smooth paste. It is a perfect pair to Popular Indian Snacks. My favourite snacks which are had as with green chutney are Grilled Sandwich, Sev Puri, Khatta Dhokla, Cauliflower and Oats Tikki and Bajra, Carrot and Onion Uttapa. The green chutney is a simple and easy recipe that has no unhealthy or calorie-laden ingredients like sugar. This hari chutney also provides antioxidants like vitamin A and Vitamin C. These substances which help reduce inflammation in the body and ward off free radicals which otherwise can lead to chronic diseases. There are a lot of variations to green chutney. We have given below the recipes for green chutney for chaats, faral green chutney, low calories green chutney and green chutney Mumbai style. Enjoy green chutney | hara chutney | coriander and mint chutney | Indian green chutney | 4 varieties of green chutney with detailed step by step photos. | [To make the green chutney, combine all the ingredients in a mixer and blend to a smooth paste using ¼ cup of water., Store the green chutney refrigerated and use as required.] | [Energy, 3 cal, Protein, 0.2 g, Carbohydrates, 0.5 g, Fiber, 0.3 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.8 mg] | green-chutney-how-to-make-green-chutney-recipe-22266r |
| rcp33502 | Green Curry Paste ( Popular Restaurant Recipes ) | NA | NA | [chopped green chillies, garlic (lehsun), chopped onions, galangal (thai ginger), coriander (dhania), grated lemon rind, lemon juice, coriander (dhania), cumin seeds (jeera), lemongrass (hare chai ki patti), salt] | 10 mins | 0 mins | [Thai Basic] | 1Makes 1 cup | Thai | A basic thai paste made using green herbs and spices which is used as a base in various thai curries and soups. | [Combine all the ingredients and blend in a mixer to a smooth paste, adding 1/3 cup of water. Use as required., For a more authentic flavour, replace 1 tsp lemon juice with 1 to 2 kafir lime leaves and ½ tsp of lemon juice while blending., If you can’t find galangal (thai ginger), use regular ginger instead.] | [Energy, 38 cal, Protein, 1.2 g, Carbohydrates, 7.9 g, Fiber, 1.1 g, Fat, 0.3 g, Cholesterol, 0 mg, Vitamin A, 1245.2 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.4 mg, Vitamin C, 32 mg, Folic Acid, 8 mcg, Calcium, 60.8 mg, Iron, 1.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 12.3 mg, Potassium, 172.8 mg, Zinc, 0.4 mg] | green-curry-paste--popular-restaurant-recipes--33502r |
| rcp426 | Green Curry Paste, Thai Green Curry Paste | NA | NA | [chopped green chillies, chopped garlic (lehsun), chopped onions, chopped ginger (adrak), chopped coriander (dhania), grated lemon rind, lemon juice, coriander (dhania) powder, cumin seeds (jeera) powder, chopped lemon grass (hare chai ki patti), salt freshly ground black pepper (kalimirch)] | 15 mins | 0 mins | [Thai Basic, Mixer, Low Calorie Weight Loss Basic, Frozen Indian Foods Basic Recipes] | Makes 0.50 cup | Indian | An authentic Thai paste made by using fresh green herbs and spices. It is extremely flavourful and aromatic and can be added to different vegetables to form Thai curries. You can use this paste for recipes like Thai Fried Rice , Table-top Thai Curry etc. | [Combine all the ingredients along with approx. ¼ cup of water in a mixer and blend till smooth., Store in an airtight container or in the refrigerator. Alternatively, freeze for upto 3 months., Use as required.] | [Energy, 72 cal, Protein, 2.4 g, Carbohydrates, 14.9 g, Fiber, 2 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 18.8 mg] | green-curry-paste-thai-green-curry-paste-426r |
| rcp4782 | Green Dal Fry | NA | NA | [toovar (arhar) dal, yellow moong dal (split yellow gram), turmeric powder (haldi), oil, salt, chopped coriander (dhania), sliced onions, grated coconut, chopped green chillies, chopped ginger (adrak), chopped garlic (lehsun), lemon juice] | 10 mins | 25 mins | [Punjabi Dals | Punjabi Kadhis, Popular Dals from all over India, Celebration Dals, Father's Day, Indian Party, Non-stick Pan, Birthday Party Main Dishes] | 2Makes 2 servings. | Punjabi | green dal fry recipe | toovar and moong dal fry with green masala | tuvar and yellow moong dal | with 25 amazing images. Bored of the simple dal fry recipe? Here’s a Green Masala Toovar and Moong Dal Fry variation you’ll be tempted to try out. Moong and toovar dal are boiled together and then cooked with a wonderful fresh paste of coriander, coconut, ginger, chillies and garlic. Your family will relish the different taste of Green Dal Fry. This spicy Green Dal Fry is pressure cooked and then cooked along with yummy green paste in a pan. You can make this Green Masala Toovar and Moong Dal Fry in advance in the morning and store it an airtight container in the fridge. Serve it in the evening. Just before serving, reheat the Green Dal Fry and add hot water to adjust the consistency as it thickens over time. Serve Green Dal Fry with Steamed Rice or Jeera Rice. Enjoy green dal fry recipe | toovar and moong dal fry with green masala | tuvar and yellow moong dal | with step by step photos. | [Combine all the ingredients and grind in a mixer to a coarse paste adding a little water if required. Keep aside., To make the green dal fry, clean, wash and soak the dals in enough water for about 30 to 45 minutes. Drain well., Combine the soaked dals, 1 cup of water, salt, turmeric powder, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Heat the oil in a broad non-stick pan, add the prepared green paste and sauté on a medium flame for 3 to 4 minutes., Add the prepared cooked dal, 3/4 cup of hot water and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Serve the green dal fry hot.] | [Not Given] | green-dal-fry-4782r |
| rcp4178 | Green Garlic Sauce | NA | NA | [chopped coriander (dhania), chopped green chillies, chopped green garlic (hara lehsun) chopped garlic (lehsun), lemon juice, powdered sugar, vinegar, salt] | 5 mins | 0 mins | [Chinese Accompaniments, Chinese Basic, Indian Dips / Sauces, Chinese Party, Kebab Party, Barbeque Party Indian Recipes, Indian Party Starters] | Makes 0.25 cup (4 tbsp ) | Indian | green garlic sauce for Chinese food | green garlic sauce for Indian snacks | sweet and spicy green garlic sauce | Chinese green garlic sauce | with 10 amazing images. green garlic sauce for Chinese food | green garlic sauce for Indian snacks | sweet and spicy green garlic sauce | Chinese green garlic sauce is a key accompaniment served with Chinese starters. Learn how to make sweet and spicy green garlic sauce. To make green garlic sauce for Chinese food, combine coriander, green chillies, fresh garlic, lemon juice, powdered sugar, vinegar and salt along with 2 tbsp of water in a deep bowl and mix well. Store refrigerated in an air-tight container. Use as required. Chinese green garlic sauce is very similar to the Chinese green sauce served at most Chinese restaurants in Mumbai. The sauce is used as an accompaniment to steamed wontons, chilli potatoes, veg spring rolls etc. Green garlic or young garlic has a milder, fresher and sweeter taste than mature garlic pods, and this makes it a wonderful ingredient for sauces and dips. Combining it with some green chillies for spice, coriander for a fresh flavour and lemon juice for tang results in a really tongue-tickling sweet and spicy green garlic sauce. This green garlic sauce is a delightful accompaniment for Indian snacks like tikkis. You can surprise your guests with an unusual accompaniment like this green garlic sauce with aloo methi tikki and oats moong dal tikki. Tips for green garlic sauce for Chinese food. 1. Ensure that all ingredients are finely chopped to relish its mouthfeel. 2. If you wish you can pound it slightly in a mortar-pestle (khalbhatta) to bring out its flavours and make it juicier. 3. Make sure you add a little sugar to this sauce as it is essential to balance the flavour. You can, however, adjust the sweetness according to your taste. Enjoy green garlic sauce for Chinese food | green garlic sauce for Indian snacks | sweet and spicy green garlic sauce | Chinese green garlic sauce | with step by step photos. | [To make green garlic sauce, combine all the ingredients with 2 tbsp of water in a deep bowl and mix well., Store refrigerated in an air-tight container., Use the green garlic sauce as required.] | [Energy, 17 cal, Protein, 0.1 g, Carbohydrates, 3.9 g, Fiber, 0.2 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 0.7 mg] | green-garlic-sauce-4178r |
| rcp41494 | Green Garlic Spread, Spread for Rotis | NA | NA | [chopped green garlic (hara lehsun), green chilli paste, ghee, salt] | 5 mins | 3 mins | [Gujarati Kachumber / Chutneys / Achar, Indian Dips / Sauces, Indian Party, Non-stick Pan] | Makes 0.5 cup (7 tbsp ) | Gujarati | A garlicky spread with a strong flavour, the Green Garlic Spread is a specialty in Gujarati households. Easy and quick, this spread is made frequently in the winter when green garlic is widely available. It can be used immediately or stored in the deep freezer for 15-20 days. When you feel like treating your palate to this pungent treat, just remove the required amount from the freezer and spread generously on hot bajra , jowar or Ragi Roti and enjoy! It tastes best over hot rotis right off the stove. You can also try other green garlic recipes like Fresh Green Garlic Pancakes and Green Garlic Sauce . | [Heat the ghee in a broad non-stick pan, add the green garlic, green chilli paste and salt and sauté on a medium flame for 2 to 3 minutes., Cool completely and use as required or store it in an air-tight container in the deep freezer.] | [Energy, 59 cal, Protein, 0 g, Carbohydrates, 0 g, Fiber, 0 g, Fat, 6.6 g, Cholesterol, 0 mg, Sodium, 0 mg] | green-garlic-spread-spread-for-rotis-41494r |
| rcp4968 | Green Gazpacho | NA | NA | [cucumbers, celery (ajmoda) stalk, spring onion, garlic (lehsun), vegetable stock, salt, freshly ground black pepper (kalimirch), sage chopped cucumber] | 10 mins | 0 mins | [Thick / Creamy Indian Soups, Low Cal Soups, Jhat-Pat Soup, Mixer] | 4Makes 4 servings | Indian | Traditional gazpacho is a tomato-based soup with garlic, onions, peppers, and cucumbers. This beautiful green variation leaves out the tomato, but retains the fresh taste of all the vegetables. This soup can be stored in the refrigerator for up to 2 days. | [Roughly chop the celery and bell peppers. In a blender, mix the cucumbers, celery, bell peppers, garlic and sage. Blend to a smooth purée along with the vegetable stock., Add the salt and pepper and mix well. Add a little stock, if required to thin out the gazpacho., Serve chilled garnished with the sage leaves and chopped cucumber.] | [Not Given] | green-gazpacho-4968r |
| rcp8719 | Green Grapes Sorbet | NA | NA | [green grapes, ginger (adrak) juice, lemon juice, sugar substitute, mint leaves (phudina)] | 10 mins | 0 mins | [Indian Sorbets / Indian Frozen Desserts, Desserts for Entertaining, Refrigerator, Sweet Recipes for Kids, Indian Winter Sabzis, Foods to cook in January, Foods to cook in February] | 5Makes 5 glasses | Indian | Sorbets are healthy and low in calories as are made with fresh fruit juices, However they are made low in calories by using sugar substitute in place of sugar. Ginger juice adds an extra zing to this sorbet. | [Combine all the ingredients along with 1 cup water in a mixer and blend till smooth., Transfer the mixture into a shallow container. Cover with a lid and freeze for 8 hours., Just before serving, scrape out using a fork., Pour equal quantities of the sorbet into 5 individual glasses., Serve immediately garnished with a sprig of mint in each glass.] | [Energy, 42 cal, Protein, 0.3 g, Carbohydrates, 9.7 g, Fiber, 0.7 g, Fat, 0.2 g, Cholesterol, 0.1 mg, Sodium, 0.1 mg] | green-grapes-sorbet-8719r |
| rcp41815 | Green Grapes Strawberry Infused Water | NA | NA | [grapes, strawberries] | 5 mins | 0 mins | [Low Cal Beverages, Detox Water, Fruit Infused Water, Antioxidant Drinks] | 1Makes 1 servings | NA | Green Grapes Strawberry Infused Water is an immune boosting water that will keep you going on an exhausting day. This infused water will soothe your senses and will keep you refreshed and hydrated all day. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the fruits in the pitcher along with water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The fruits can be discarded or more water can be added to make more detox water. Do not use the fruits for more than twice. Do try other refreshing fruit combos like Pink Guava Apple Infused Water and Kiwi Watermelon Infused Water . | [Put the green grape halves and the strawberry halves in the infusing tube and close the lid., Fill ¾ of the bottle with water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 2 to 3 hours.] | [Not Given] | green-grapes-strawberry-infused-water-41815r |
| rcp22736 | Green Mayonnaise | NA | Veg | [chopped coriander (dhania), chopped parsley, mayonnaise, chopped green chillies, chopped onions, lemon juice, salt, bread sticks, toasted bread, chips] | 5 mins | 0 mins | [Indian Dips / Sauces, No Cooking Veg Indian, Cocktail Party, Fondue Party, Quick Indian Dips, Gravies & Sauces] | 1Makes 1.25 cups (18 tbsp ) | Indian | No other mayonnaise dip can compete with this fascinating combination of mayonnaise, parsley, and coriander, spiked with onions and green chillies. This Green Mayonnaise tastes great with bread sticks, toasted bread or chips. | [Combine the coriander, parsley, green chillies, onions and lemon juice and blend in a mixer to a smooth paste using little water., Transfer the paste into a bowl, add the mayonnaise and salt and mix well., Refrigerate for at least 1 hour and serve chilled with bread sticks, toasted bread and chips.] | [Energy, 69 cal, Protein, 0.2 g, Carbohydrates, 6 g, Fiber, 0.1 g, Fat, 5.8 g, Cholesterol, 0 mg, Sodium, 123.8 mg] | green-mayonnaise-22736r |
| rcp36103 | Green Melon Scoops with Orange and Mint Sauce | NA | NA | [orange juice, arrowroot (paniphal) flour, chopped mint leaves (phudina), sugar, food colour, green melon, mint sprigs] | 15 mins | 5 mins | [Fruit Based Indian Desserts, Quick Indian Sweets] | 4Makes 4 servings | Indian | Sweet and tangy, a dessert that most will want to make an entire meal of. To make the scoops, use a firm and sweet melon. After peeling it, press the cup of the melon scoop on the fruit to insert it and rotate it to get perfect melon scoops that are ready to serve. | [Combine all the ingredients in a non-stick pan, and cook while stirring continuously, till the mixture becomes thick and smooth., Strain and keep aside., Arrange the melon scoops into 4 individual serving bowls, spoon some of the sauce over the melon., Serve chilled garnished with mint sprigs.] | [Energy, 66 cal, Protein, 1 g, Carbohydrates, 14.9 g, Fiber, 1.5 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 6 mg] | green-melon-scoops-with-orange-and-mint-sauce-36103r |
| rcp803 | Green Moong Dal and Carrot Mini Pancakes | Snacks | Veg | [green moong dal (split green gram), grated carrot, chopped green chillies, curd (dahi), besan (bengal gram flour), grated paneer (cottage cheese), asafoetida (hing), baking powder, salt, oil] | 20 mins | 25 mins | [Rajasthani Naashta, Breakfast Chillas, Indian Pancakes, Indian Snacks for Entertaining, Indian Pancakes, Evening Tea Snacks, One Dish Vegetarian Meals, Indian Party] | 21Makes 21 pancakes | Rajasthani | green moong dal and carrot pancake recipe | paneer, carrot green moog dal cheela | healthy moong dal pancake | with 32 amazing images. green moong dal and carrot pancake recipe | paneer, carrot green moog dal cheela | healthy moong dal pancake is a delectable snack which is a nourishing alternative to deep-fried options. Learn how to make paneer, carrot green moog dal cheela. To make green moong dal and carrot pancake, soak the green moong dal in enough hot water in a deep bowl for 2 hours. Drain and keep aside. Combine the dal, green chillies and curds in a mixer and blend it till smooth. Transfer the mixture in a deep bowl add the besan, carrot, paneer, asafoetida, baking powder, salt and approx. ¼ cup of water, mix well and keep aside. Heat a non-stick mini uttapa pan and grease with little oil. Pour 1 tbsp of the batter in each uttapa mould and spread it lightly. Cook on both sides, using a little oil till they turn golden brown in colour from both the sides. Repeat steps 5 to 7 to make 14 more mini pancakes in 2 more batches. Serve immediately with green chutney. Mini pancakes are a handy snack, which can be served anytime, whether to kids returning from school or to guests at a party. And, when made with a different batter, such as paneer, carrot green moog dal cheela, it becomes a unique and memorable treat. These green moong dal and carrot pancake are a pretty sight to behold, with a light greenish colour, speckled with flakes of cottage cheese and grated carrot, and they also have a nice and peppy flavour, thanks to the addition of curds to the batter. Cooking them in a mini uttapa pan is an easy way to complete large batches with minimal effort, but in case you don’t have one, you could always pour out small uttapas in a regular tava itself. Diabetics, heart patients and weight watchers can relish these delicious mini healthy moong dal pancake for breakfast or evening snack. The protein from the moong dal and paneer adds enough protein to satiate you as well as nourish the cells of the body. Carrots, on the other hand, provide vitamin A – a nutrient which is necessary for eye and skin health. Tips for green moong dal and carrot pancake. 1. Serve with paneer, carrot green moog dal cheela green chutney. 2. If you don't have a mini uttapa pan then use a non stick tava to make the pancake. 3. Press down with a spatula to see that the pancake cooks evenly. Enjoy green moong dal and carrot pancake recipe | paneer, carrot green moog dal cheela | healthy moong dal pancake | with step by step photos. | [To make green moong dal and carrot mini pancakes, soak the green moong dal in enough hot water in a deep bowl for 2 hours., Drain and keep aside., Combine the dal, green chillies and curds in a mixer and blend it till smooth., Transfer the mixture in a deep bowl add the besan, carrot, paneer, asafoetida, baking powder, salt and approx. ¼ cup of water, mix well and keep aside., Heat a non-stick mini uttapa pan and grease with little oil., Pour 1 tbsp of the batter in each uttapa mould and spread it lightly., Cook on both sides, using a little oil till they turn golden brown in colour from both the sides., Repeat steps 5 to 7 to make 14 more mini pancakes in 2 more batches., Serve the green moong dal and carrot mini pancakes immediately with green chutney.] | [Energy, 37 cal, Protein, 2.3 g, Carbohydrates, 5.4 g, Fiber, 0.8 g, Fat, 0.7 g, Cholesterol, 0.4 mg, Sodium, 13.7 mg] | green-moong-dal-and-carrot-mini-pancakes-803r |
| rcp3446 | Green Moong Dal and Spring Onion Paratha | BreakFast | Veg | [whole wheat flour (gehun ka atta), ghee, salt, green moong dal (split green gram), chopped spring onions, chilli powder, cumin seeds (jeera) powder, asafoetida (hing), salt, whole wheat flour (gehun ka atta), oil, curd (dahi)] | 5 mins | 15 mins | [Gujarati Breakfast, Breakfast Theplas, Parathas, Parathas, Stuffed Veg Parathas, All-in-one Parathas, Indian Tawa, Tava] | 6Makes 6 parathas | Gujarati | green moong dal paratha with spring onions recipe | stuffed green moong dal paratha | healthy green moong dal vegetable paratha | with 48 amazing images. green moong dal paratha with spring onions recipe | stuffed green moong dal paratha | healthy green moong dal vegetable paratha is a satiating and nutritious Indian staple. Learn how to make stuffed green moong dal paratha. To make green moong dal paratha with spring onions, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Divide the dough into 6 equal portions. Keep aside. Divide the stuffing into 6 equal portions. Keep aside. Roll out each portion of the dough into a 75 mm. (3") diameter circle. Place one portion of the stuffing in the centre of the circle and bring together all the sides in the centre and seal tightly. Roll out again into a 1oo mm. (4") diameter circle, using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil. Cook each paratha on the greased hot tava, using ¼ tsp of oil, till they turn golden brown in colour from both the sides. Serve immediately with fresh curds. Simple though it is to prepare, there is an exotic feel to this stuffed green moong dal paratha. Prepared with wholesome whole wheat flour, these parathas are stuffed with a delicious combination of cooked green moong dal and crunchy spring onions, perked up with common spice powders. The secret to getting a perfectly textured green moong dal paratha with spring onions is to cook the green moong dal to the right consistency, till it is soft and you are able to mash it with your fingers, but not too mushy. This way you will get a nice and grainy filling rather than a gooey one. This fibre rich healthy green moong dal vegetable paratha can be served to heart patients and diabetics both. Weight-watchers can further benefit by the protein in these parathas too. The sulphur compounds and the antioxidant quercetin from the spring onions will further protect the arteries and the heart by reducing oxidative damage. Tips for healthy green moong dal vegetable paratha. 1. Serve healthy green moong dal vegetable paratha with curds. See how to make dahi. 2. Always use a spatula and press down while cooking the paratha. This must be done all over the stuffed green moong dal paratha as we want all sides cooked evenly. 3. Serve stuffed green moong dal paratha with lahsun ki chutney. 4. Serve green moong dal vegetable paratha with aam ka achar. Enjoy green moong dal paratha with spring onions recipe | stuffed green moong dal paratha | healthy green moong dal vegetable paratha | with step by step photos. | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough water., Divide the dough into 6 equal portions. Keep aside., To make green moong dal paratha with spring onions, divide the stuffing into 6 equal portions. Keep aside., Roll out each portion of the dough into a 75 mm. (3") diameter circle., Place one portion of the stuffing in the centre of the circle and bring together all the sides in the centre and seal tightly., Roll out again into a 1oo mm. (4") diameter circle, using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil. Cook each paratha on the greased hot tava, using ¼ tsp of oil, till they turn golden brown in colour from both the sides., Serve immediately with fresh curds.] | [Energy, 106 cal, Protein, 4.4 g, Carbohydrates, 20.1 g, Fiber, 3.3 g, Fat, 1.3 g, Cholesterol, 0 mg, Sodium, 6.3 mg] | green-moong-dal-and-spring-onion-paratha-3446r |
| rcp22268 | Green Moong Dal and Vegetable Idli, Healthy Moong Dal Idlis | BreakFast | NA | [green moong dal (split green gram), grated carrot, grated cabbage, urad dal (split black lentils), fenugreek (methi) seeds, salt, ginger-green chilli paste, chopped coriander (dhania), fruit salt, oil, sambhar] | 10 mins | 30 mins | [Different types of Idlis, Breakfast Idlis / Dosas / Uttapam, Low Calorie Indian Snacks, Steamer, Diabetic Breakfast, Diabetic Starters & Snacks, Healthy Heart Breakfast] | 22Makes 22 idlis | Indian | green moong dal vegetable idli recipe | split green gram idli | healthy green moong dal vegetable idli | with 35 amazing images. green moong dal vegetable idli is good for diabetics, heart, weight loss, pregnancy and almost everyone. Learn to make split green gram idli. Popular South Indian snacks like idli and dosa are extremely tasty and nutritious, but often not suitable for those with high blood sugar because they are made predominantly with rice so we came up with lots of trials to give you a no rice healthy green moong dal vegetable idli. green moong dal vegetable idli is a diabetic-friendly version of idli that replaces rice with wholesome moong dal. Adding veggies to the batter improves the nutrient-quotient as well as flavour and texture of the idlis. green moong dal vegetable idli is rich in Vitamin B, Folic Acid, Phosphorus, Protein, Fiber. A serving size should be 3 green moong dal vegetable idlis. Relish this mouth-watering green moong dal vegetable idli right off the steamer, with sizzling hot sambhar. Pro tips for green moong dal vegetable idli: 1. Just before steaming add 1 tsp fruit salt. This will make the idli fluff up. 2. Mix batter gently till all the white froth is mixed evenly into the batter. Over mixing will make your idli flat. 3. Cool idlis and demould with a spoon. If you try to take the idlis out when hot they will break. 4. The green moong dal vegetable idlis are perfect to pack in an airtight container for Indian tiffin lunch box or kids tiffin box. 5. You can prepare the green moong dal vegetable idlis in the morning and serve later in the evening. Just steam the idlis for 5 minutes in an idli steamer and serve hot. Enjoy green moong dal vegetable idli recipe | split green gram idli | healthy green moong dal vegetable idli | with step by step photos. | [To make green moong dal vegetable idli, combine the green moong dal, urad dal and fenugreek seeds in a deep bowl and keep aside to soak in enough water for 2 hours. Drain well., Blend the green moong dal, urad dal and fenugreek seeds in a mixer along with approx. 1 cup of water till smooth., Transfer the mixture into a deep bowl, add the salt and mix well. Cover with a lid and keep aside to ferment for 4 hours or overnight., Once fermented, mix well, add the carrots, cabbage, ginger-green chilli paste and coriander and mix well., Just before steaming add 1 tsp fruit salt. Add 1 tablespoon of water over the fruit salt. Mix gently., Pour spoonfuls of the batter into greased idli moulds and steam in a steamer for 12 minutes., Cool slightly and demould., Repeat with the remaining batter to make more idlis., Serve green moong dal vegetable idli immediately with sambar.] | [Energy, 43 cal, Protein, 3 g, Carbohydrates, 7.5 g, Fiber, 1.2 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 4.3 mg] | green-moong-dal-and-vegetable-idli-healthy-moong-dal-idlis-22268r |
| rcp42786 | Green Moong Dal Appe with Vegetables, Healthy Appe Pan Recipe | Snacks | Veg | [green moong dal (split green gram), grated carrot, chopped cabbage, chopped onions, chopped coriander (dhania), chopped green chillies, salt, oil] | 10 mins | 30 mins | [South Indian Appe, Breakfast Idlis / Dosas / Uttapam, Low Cal Breakfast, High Tea Party, Appe Mould, Kitty Party Snacks, Low Glycemic Veg Snacks Starters] | 28Makes 28 appes (7 serving ) | South Indian | green moong dal appe with vegetables | healthy appe pan recipe | south indian style healthy appe | vegetable moong dal appe | with 21 amazing images. green moong dal appe with vegetables is a simple South Indian which can be enjoyed for breakfast, snack of dinner. Healthy appe pan recipe is easy to make and slightly more nourishing because of the addition of veggies. Learn how to make south indian style healthy appe. To make green moong dal appe with vegetables you need to soak the green moong dal in enough hot water and allow it to soak for about an hour. Then drain and blend it to a smooth paste using water. Add all the remaining ingredients and make a batter of dropping consistency. Then heat an appe mould, pour little batter in each mould and cook till they turn golden brown from both the sides using very little oil. Filled with protein these appes are a great addition to a growing kids menu. It’s bite sized so kids of any age are bound to relish. The protein in vegetable moong dal appe will support the growing cells, tissues and bones of the kids. The addition of veggies makes these south indian style healthy appe fiber rich, thus it can be enjoyed by weight watchers, diabetics, heart patients and those with stomach upset. Just remember not to overdo with the portion size as anything in excess is not good for the body. When served fresh its taste will linger for a long time. Serve green moong dal appe with vegetables with healthy green chutney if you wish to. Enjoy green moong dal appe with vegetables | healthy appe pan recipe | south indian style healthy appe | vegetable moong dal appe | with step by step photos. | [To make green moong dal appe with vegetables, combine the green moong dal and enough hot water in a deep bowl, cover with a lid and keep aside to soak for 1 hour. Drain well., Blend in a mixer till smooth using approx. ½ cup of water., Transfer into a deep bowl, add all the remaining ingredients and mix well., Heat an appe mould on a medium flame and grease it ¼ tsp of oil., Pour 1 tbsp of the batter into each mould., Cook, using ¼ tsp of oil, till the lower surface becomes golden brown and then turn each appe upside down using a fork so as to cook them from the other side using a little oil., Repeat steps 4 to 6 to make 21 more appes with the remaining batter., Serve the green moong dal appe with vegetables immediately.] | [Energy, 72 cal, Protein, 4 g, Carbohydrates, 10.3 g, Fiber, 1.6 g, Fat, 1.6 g, Cholesterol, 0 mg, Sodium, 6.6 mg] | green-moong-dal-appe-with-vegetables-healthy-appe-pan-recipe-42786r |
| rcp40443 | Green Moong Dal Chilla | Snacks | NA | [green moong dal (split green gram), ginger (adrak), garlic (lehsun) cloves, green chillies, cumin seeds (jeera), turmeric powder (haldi), chopped coriander (dhania), salt, oil] | 5 mins | 25 mins | [Punjabi Swadisht Nashta, Breakfast Chillas, Indian Pancakes, Evening Tea Snacks, Indian Party, High Tea Party, Indian Party Starters, Kids After School] | 8Makes 8 chillas | Punjabi | green moong dal chilla recipe | healthy mag ni dal na cheela | protein rich green lentil crepe | with 22 amazing images. green moong dal chilla recipe is a nutritious and tasty Indian pancake perfect for a healthy breakfast or snack. Learn how to make green moong dal chilla recipe | healthy mag ni dal na cheela | protein rich green lentil crepe | Power up your mornings with a protein-rich and vibrant protein rich green lentil crepe. This healthy twist on the classic chilla incorporates whole green gram for a boost of protein and fibre. For a variation, you can also stuff the chillas with paneer, onions and tomatoes stuffing to make a wholesome meal. Wisely-chosen ingredients like moong and paneer give you protein, iron and antioxidants, which ensure that you start the day right. Green moong is packed with vitamins and enzymes, making this green moong dal chilla a powerhouse of health. This protein- packed gluten-free, vegan, and Low GI, Indian breakfast recipe is quick to make, which also aids in weightloss. Serve this healthy mag ni dal na cheela immediately on preparation for the better taste and nutrition! pro tips to make green moong dal chilla: 1. Soaking the moong dal for at least 3-4 hours, or even overnight, ensures even cooking and better digestion. Soaking in warm water can further reduce cooking time. 2. You can cook this recipe with a drizzle of ghee for added richness and a nutty flavor. 3. You can also add a little mint leaves along with coriander for fresh zesty flavour. Enjoy green moong dal chilla recipe | healthy mag ni dal na cheela | protein rich green lentil crepe | with detailed step by step photos. | [To make green moong dal chilla recipe, combine the soaked green moong dal, ginger, garlic, green chillies, cumin seeds, turmeric powder, coriander and 1 cup water., Blend to a smooth consistency batter. Transfer it into a deep bowl., Heat a non-stick tava (griddle) and lightly grease it with ¼ tsp oil, sprinkle little water on hot tava and wipe it., Pour a ladleful of the batter on the tava (griddle) and spread it evenly to make a thin circle of 175 mm. (7 inch) diameter., Cook it on a medium flame using ½ tsp oil, till it turns golden brown in colour form both the sides., Repeat steps 4 and 5 to make 7 more chillas using remaining batter., Serve green moong dal chilla immediately.] | [Energy, 119 cal, Protein, 6.7 g, Carbohydrates, 16.4 g, Fiber, 2.4 g, Fat, 3 g, Cholesterol, 0 mg, Sodium, 8.3 mg] | green-moong-dal-chilla-40443r |
| rcp38607 | Green Moong Dal Paneer Paratha ( Gluten Free) | BreakFast | NA | [ragi (nachni / red millet) flour, green moong dal (split green gram), crumbled paneer (cottage cheese), chopped green chillies, chopped coriander (dhania), turmeric powder (haldi), salt, ragi (nachni / red millet) flour, oil] | 10 mins | 15 mins | [Punjabi Breakfast, Tava, Protein Rich foods for Pregnancy, Calcium Rich Rotis & Parathas, Strong Bones, Low Calorie Rotis Parathas, Gluten Free Parathas] | 6Makes 6 parathas | Punjabi | green moong dal paneer paratha recipe | dal paneer paratha using ragi flour | healthy nachni dal paratha | gluten free moong dal paratha | with 20 amazing images. green moong paneer paratha made using ragi flour is a nutritious and wholesome variation of the traditional paratha. Ragi flour, also known as finger millet flour, is a gluten-free grain that is rich in fiber, calcium, and other essential nutrients. When combined with green moong dal and paneer, it creates a balanced and protein-packed meal option. To make green moong paneer paratha with ragi flour the cooked green moong dal and crumbled paneer are mixed with ragi flour, coriander and spices to form a soft and pliable dough. This dough is then divided into portions, rolled out into flatbreads, and cooked on a hot griddle with a little oil or ghee until crispy and golden brown. The addition of ragi flour not only enhances the nutritional profile of the paratha but also adds a nutty flavor and a unique texture to the dish. Ragi flour is known for its health benefits, including aiding in weight management, improving bone health, and regulating blood sugar levels. green moong paneer paratha made with ragi flour can be served with yogurt, chutney, or a side of vegetables for a complete and satisfying meal. It is a great way to incorporate the goodness of ragi into your diet while enjoying a delicious and filling dish. Pro tips for green moong paneer paratha. 1. In a bowl put 1/2 cup ragi (nachni / red millet) flour. Ragi flour is naturally gluten-free, making it a suitable option for people with gluten intolerance or celiac disease. This allows them to enjoy a delicious paratha without worrying about gluten. While not as strong as wheat flour, ragi flour has some binding properties that help hold the dough together. 2. Add 1/2 cup green moong dal (split green gram) soaked and cooked. The lentils have a nutty, slightly sweet flavor that compliments the savory paneer. Additionally, the cooked dal provides a soft and slightly mashed texture, contrasting with the paneer. The cooked dal adds moisture to the paratha filling, helping to prevent it from becoming dry and crumbly. 3. Add 1/4 cup crumbled paneer (cottage cheese). Paneer can add a touch of richness to the green moong dal, making it more flavorful and satisfying. Paneer contains high quality protein and calcium which aids in weight loss. Since paneer is low in carb and high in protein it gets digested slowly and hence good for diabetics. Enjoy green moong dal paneer paratha recipe | dal paneer paratha using ragi flour | healthy nachni dal paratha | gluten free moong dal paratha | with step by step photos. | [To make green moong dal paneer paratha, in a deep bowl put ragi flour, soaked and cooked green moong dal, paneer, green chillies, coriander, haldi and salt to taste. Knead into a semi-soft dough using enough water., Divide the dough into 6 equal portions and roll out each portion into a circle of 100 mm (4”) diameter, using a little red millet flour for rolling, Heat non-stick tava (griddle) and cook each paratha, using a little oil, till they turn golden brown in colour from both sides., Serve green moong dal paneer paratha immediately.] | [Energy, 144 cal, Protein, 6.2 g, Carbohydrates, 20 g, Fiber, 2.9 g, Fat, 4.3 g, Cholesterol, 0 mg, Sodium, 6.8 mg] | green-moong-dal-paneer-paratha---gluten-free-38607r |
| rcp39159 | Green Moong Dal, Khatti Dal | NA | Veg | [green moong dal (split green gram), masoor (split red lentil) dal, chana dal (split bengal gram), urad dal (split black lentils), turmeric powder (haldi), oil, cumin seeds (jeera), chopped green chillies, chopped ginger (adrak), asafoetida (hing), chilli powder, salt, lemon juice, chopped coriander (dhania)] | 10 mins | 20 mins | [Rajasthani Kadhi, Dal, Holi recipes, Indian Party, Non Stick Kadai Veg, Diabetic recipes, Diabetic Dals & Kadhis, Diabetes and Healthy Heart] | 4Makes 4 servings | Rajasthani | green moong dal recipe | khatti dal | mixed dal tadka | with 33 amazing images. green moong dal recipe | khatti dal | mixed dal tadka is a simple yet flavour dal for everyday menu. Learn how to make khatti dal. To make green moong dal, combine the dals in a deep bowl and soak the dals in enough water for 30 minutes and drain well. Combine the dals, turmeric powder and 3 cups of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a deep non-stick kadhai and add the cumin seeds. When the seeds crackle, add the green chillies, ginger and asafoetida and sauté on a medium flame for 30 seconds. Add the cooked dals, chilli powder, salt, lemon juice and ½ cup of water, mix well and cook on a slow flame for 4 to 5 minutes, while stirring occasionally. Serve hot garnished with coriander. Here is a nourishing dish that displays many characteristic Indian flavours. Made of four dals cooked simply with conventional spices, ginger and chillies, with a dash of lemon for added tang, the mixed dal tadka should be enjoyed fresh with any roti or rice. The khatti dal is a toothsome way of including protein in a diet, especially for the vegetarians. This key nutrient helps to build the health of the cells, including the immune cells of the body. The ample of vitamin B1 from this dal will help in energy metabolism. On the other hand, zinc and folic acid will showcase their magic as antioxidants and help in fighting the harmful free radicals in the body. Tips for green moong dal. 1. The dal can be pressure cooked in advance and kept. 2. You can also add chopped garlic or garlic paste after ginger. 3. You can make the dal in advance and keep, just adjust the water before serving. Enjoy green moong dal recipe | khatti dal | mixed dal tadka | with step by step photos. | [To make green moong dal, combine the dals in a deep bowl and soak the dals in enough water for 30 minutes and drain well., Combine the dals, turmeric powder and 3 cups of water in a pressure cooker and pressure cook for 3 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat the oil in a deep non-stick kadhai and add the cumin seeds., When the seeds crackle, add the green chillies, ginger and asafoetida and sauté on a medium flame for 30 seconds., Add the cooked dals, chilli powder, salt, lemon juice and ½ cup of water, mix well and cook on a slow flame for 4 to 5 minutes, while stirring occasionally., Serve the green moong dal hot garnished with coriander.] | [Energy, 230 cal, Protein, 13.1 g, Carbohydrates, 33.3 g, Fiber, 5.9 g, Fat, 5 g, Cholesterol, 0 mg, Sodium, 19.6 mg] | green-moong-dal-khatti-dal-39159r |
| rcp4180 | Green Onion and Ginger Dip | NA | NA | [chopped spring onions, chopped ginger (adrak), sugar, oil, salt] | 10 mins | 2 mins | [Chinese Accompaniments, Chinese Basic, Indian Dips / Sauces, Chinese Party, Cocktail Party] | 4Makes 4 servings | Indian | The Green Onion and Ginger Dip has a really fresh flavour, which is quite pungent but not as strong as garlicky dips. It appeals to most people and can be comfortably served at parties as an accompaniment for starters like Crispy Fried Corn and Creamed Corn Cake . | [Combine all the ingredients, except the oil, in a deep bowl and mix well., Heat the oil to its boiling point, pour over the spring onion-ginger mixture and mix well., Allow it to cool completely and serve.] | [Energy, 76 cal, Protein, 0.2 g, Carbohydrates, 2 g, Fiber, 0.3 g, Fat, 7.5 g, Cholesterol, 0 mg, Sodium, 0.5 mg] | green-onion-and-ginger-dip-4180r |
| rcp22526 | Green Paste | NA | Veg | [chopped coriander (dhania), mint leaves (phudina), grated coconut, beaten rice (poha), chopped green chillies, cumin seeds (jeera), lemon juice, salt] | 10 mins | 0 mins | [Indian Dips / Sauces, No Cooking Veg Indian, Mixer, Quick Indian Dips, Gravies & Sauces, Quick Chutneys, Zero Oil, Low Calorie Weight Loss Basic] | 1Makes 1 cup (14 tbsp ) | Indian | This spicy and thick Green Paste adds a wonderful flavour to curries and pulaos. It has a striking flavour of coriander and mint, balanced by the team work of poha and grated coconut. This innovative twist reduces the amount of coconut used and totally removes peanut from the scene, thereby reducing the calorie count of this exciting paste. | [Combine all the ingredients along with approx. 4 tbsp of water in a mixer and blend to a smooth paste., Store refrigerated till use. You can also make large batch of this paste and freeze it upto 3 months.] | [Energy, 7 cal, Protein, 0.2 g, Carbohydrates, 0.8 g, Fiber, 0.3 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 2.3 mg] | green-paste-22526r |
| rcp22311 | Green Pea and Basil Soup | NA | Veg | [green peas, olive oil, vegetable stock, chopped spring onions whites, chopped basil, salt, freshly ground black pepper (kalimirch)] | 10 mins | 13 mins | [Thick / Creamy Indian Soups, Non-stick Pan, Quick Vegetarian Soups, Antioxidant Rich Indian, B Vitamins, Healthy Thick Creamy Soups, Quick Healthy Indian Soups] | 3Makes 3 servings | Indian | green pea and basil soup recipe | pea basil Indian soup | low salt green pea and basil soup | Green pea and basil soup, specially crafted for those on low-salt diets | with 20 amazing images. green pea and basil soup is a diabetic friendly Indian soup. Learn how to make pea basil Indian soup . green pea and basil soup is a vibrant and flavorful dish that showcases the freshness of spring. The sweetness of the peas harmonizes perfectly with the herbaceous notes of basil, creating a symphony of flavors that is both comforting and invigorating. The sweet, earthy flavour of green peas meets the herby accents of basil in this awe-inspiring green pea and basil soup . We have retained the high fibre content of green peas in this soup by not straining it. This, along with the restricted use of salt, makes this green pea and basil soup good for those with high blood pressure. Although we have used very little salt, this soup tastes simply too good because of the use of basil, which is the real highlight of this recipe. It enhances the flavour and aroma to a truly unforgettable extent. To make green pea and basil soup , heat the oil in a deep non-stick pan, add the spring onions and sauté on a medium flame for 1 minute. Add the green peas and 3 cups of vegetable stock or hot water and mix well. Cook on a medium flame for 7 to 8 minutes. Add the basil leaves. Let the mixture cool slightly, then use a hand blender to blend it until smooth. We're using a hand blender because of the large amount of liquid, but you could use a mixer if you prefer. Add 1/4 tsp salt. We are using this recipe to control blood pressure. If you are healthy, then add salt to taste and pepper, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Serve green pea and basil soup hot with crusty bread. Embark on your weight loss journey with this guilt-free delight, Green Pea and Basil Soup, packing a mere 101 calories . green pea and basil soup is rich in vitaminC, phosphorus, fibre and vitamin B1. pro tips for green pea and basil soup . 1. Consider using olive oil or coconut oil instead of processed seed oils for a healthier diet. Olive oil is a strong antioxidant and good for heart. Also it has anti inflammation properties. This is one of the healthiest oil you can opt for. 2. Fresh green peas are used in green pea basil soup because they have a superior flavor, texture, and nutritional value to frozen or canned peas. Fresh green peas have a sweet and delicate flavor that is unmatched by frozen or canned peas. They also have a tender and buttery texture that is essential for a smooth and creamy soup. 3. Add 3 cups of vegetable stock or hot water. For better taste use or if in hurry then use stock cubes. Homemade vegetable stock has a neutral flavour and desirable consistency that make it very versatile. It adds exciting flavours and aroma to the dish it is added to. Try other low salt recipes like Nutritious Pumpkin Soup and Mini Carrot and Cabbage Buckwheat Pancake. Enjoy green pea and basil soup recipe | pea basil Indian soup | low salt green pea and basil soup | Green pea and basil soup, specially crafted for those on low-salt diets | with step by step photos. | [To make green pea and basil soup , heat the oil in a deep non-stick pan, add the spring onions and sauté on a medium flame for 1 minute., Add the green peas and 3 cups of vegetable stock or hot water and mix well. Cook on a medium flame for 7 to 8 minutes., Add the basil leaves., Let the mixture cool slightly, then use a hand blender to blend it until smooth. We're using a hand blender because of the large amount of liquid, but you could use a mixer if you prefer., Add 1/4 tsp salt. We are using this recipe to control blood pressure. If you are healthy, then add salt to taste and pepper, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Serve green pea and basil soup hot.] | [Energy, 101 cal, Protein, 4.5 g, Carbohydrates, 13.1 g, Fiber, 6 g, Fat, 3.5 g, Cholesterol, 0 mg, Sodium, 286.3 mg] | green-pea-and-basil-soup-22311r |
| rcp30846 | Green Pea and Corn Bhel | NA | NA | [oil, cumin seeds (jeera), chopped onions, boiled green peas, boiled sweet corn kernels (makai ke dane), chopped boiled potatoes, chopped tomatoes, salt, Khajur Imli ki Chutney, chaat masala, chopped coriander (dhania), sev pomogranate seeds (anardana)] | | | [Kids Recipes, Chaat, Healthy Foods for Kids, Kids After School, Snack Recipes for Kids, Kids High Energy Indian Foods, Protein rich food for kids] | 4Makes 4 servings | Indian | Two of my favourite ingredients join hands here to make a fibre-rich feast for my little buddies! This is indeed a healthy choice of chaat as it is full of healthy ingredients like green peas, vegetables and corn, flavoured with khatti-meethi chutney. | [Heat the oil in a non-stick pan and add the cumin seeds., When the crackle, add the onions and sauté for 2 minutes., Add the green peas, corn and potatoes and mix well. Remove from the flame and keep aside to cool., When cool, add the tomatoes, salt, khatti-meethi chutney, chaat masala and coriander and mix well., Serve immediately garnished with sev and pomegranate seeds.] | [Energy, 128 cal, Protein, 4.9 g, Carbohydrates, 20.4 g, Fiber, 4.9 g, Fat, 3.5 g, Cholesterol, 0 mg, Sodium, 10.7 mg] | green-pea-and-corn-bhel-30846r |
| rcp3526 | Green Pea and Corn Soup | NA | NA | [green peas, sweet corn kernels (makai ke dane), chopped onions, chopped garlic (lehsun), olive oil, milk, salt, freshly ground black pepper (kalimirch)] | 10 mins | 14 mins | [Mexican Soups, Thick / Creamy Indian Soups, Indian Pressure Cooker, Father's Day, Western Party, Mixer, Presssure Cooker Soups] | 4Makes 4 servings | Indian | green pea and corn soup recipe | matar and makai soup | healthy pea and sweet corn soup | with 25 amazing images. green pea and corn soup is a simple and filling Indian soup. Learn how to make matar and makai soup . Green peas and sweet corn, both are evergreen favourites with young and old alike. Adding them to matar and makai soup gives a favourable twist and unfailing appeal. Here, the two star ingredients come together in the form of a lusciously thick green pea and corn soup. green pea and corn soup is a thick and refreshing soup that is perfect for a hot summer day. It is made with fresh green peas, sweet corn, onions, garlic, and vegetable stock. The soup is typically blended until it is smooth and creamy, but it can also be left chunky. While everyday ingredients like onions, garlic and pepper give the green pea and corn soup an irresistible flavour, milk balances the taste and gives the soup a creamy mouth-feel. Green pea and corn soup has its roots in Mexican cuisine . The green pea and corn soup is typically served hot, but it can also be enjoyed cold. It is often accompanied with crusty bread or crackers, which can be dipped in the soup or used to scoop up the peas and corn. Serve green pea and corn soup hot, with croutons or toasted multigrain bread . green pea and corn soup is rich in phosphorus, dietry fibre and vitamin B1. Pro tips for green pea and corn soup . 1. Consider using olive oil or coconut oil instead of processed seed oils for a healthier diet. Olive oil is a strong antioxidant and good for the heart.. Also it has anti-inflammatory properties. This is one of the healthiest oils you can opt for. 2. Fresh green peas are used in green pea soup because they have a superior flavor, texture, and nutritional value to frozen or canned peas. Fresh green peas have a sweet and delicate flavor that is unmatched by frozen or canned peas. They also have a tender and buttery texture that is essential for a smooth and creamy soup. Enjoy green pea and corn soup recipe | matar and makai soup | healthy pea and sweet corn soup | with step by step photos. | [To make green pea and corn soup , heat the olive oil in a deep pan., Add the onion, garlic and sauté till the onions are translucent., Add the green peas, corn, salt and 3 cups of water, mix well and cook on a medium flame for 10 minutes , while stirring occasionally., Let the mixture cool, blend in a mixer till smooth. Transfer blended mixture to a deep pan., Add 1 cup water, milk and pepper, mix well and simmer for 2 to 3 minutes, while stirring occasionally., Serve green pea and corn soup hot with crusty bread.] | [Energy, 150 cal, Protein, 7.3 g, Carbohydrates, 23 g, Fiber, 7.3 g, Fat, 3.9 g, Cholesterol, 2 mg, Sodium, 12.1 mg] | green-pea-and-corn-soup-3526r |
| rcp39218 | Green Pea and Cucumber Sandwich | Snacks | NA | [crushed green peas, oil, baking soda, salt, mayonnaise, bread, butter, green chutney, cucumber, salt] | 5 mins | 2 mins | [Breakfast Sandwiches, Quick Evening Snacks, Sandwich Recipes, Evening Tea Snacks, Indian Birthday Party, Quick Snacks / Quick Starters, Snacks under 5 minutes] | 4Makes 4 sandwiches (4 sandwich ) | Indian | green pea and cucumber sandwich recipe | peas cucumber mayo sandwich | pea cucumber sandwich | quick Indian bread snack | with step by step images. green pea and cucumber sandwich is a kid-friendly tempting snack which is very difficult to resist. Learn how to make quick Indian bread snack. green pea and cucumber sandwich is a triple-decker feast prepared with buttered bread roundels packed with a green peas mixture and refreshing cucumber slices. You will love the blend of crunchy cucumber and nutty green peas laced with mayonnaise and chilli sauce as you bite into this sumptuous quick Indian bread snack. The highlight of this pea cucumber sandwich is that it needs no accompaniment. The mayo lends a creaminess to the stuffing which kids love. If you wish, you can replace the cucumber with tomato slices. To make green pea and cucumber sandwich, first make the green pea stuffing. Heat the oil in a broad non-stick pan, add the green peas, soda bi-carb and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Cool slightly, add the mayonnaise and chilli sauce and mix well. Then make the sandwich. Cut the bread slices into approx. 62 mm. (2½") diameter rounds with the help of a cookie cutter. Place 3 bread roundels on a flat, dry surface, apply a little butter and ½ tsp green chutney over them. Spread 1 portion of the green pea stuffing over 1 bread roundel and sandwich with another bread roundel with the buttered-chutney side facing upwards. Place 3 cucumber slices and sprinkle a little salt over it. Sandwich with the 3rd bread roundel with the buttered-chutney side facing downwards. Serve green pea and cucumber sandwich immediately. For any kid’s party, be it a play date or a birthday party the visual appeal of any snack is the most important to attract kids. This peas cucumber mayo sandwich is a perfect example to prove this. Let them taste it and all the kids are sure to run for a second helping. Tips for green pea and cucumber sandwich. 1. It's a kid’s fare, so make the chutney less spicy. 2. Use the discarded bread to make fresh bread crumbs to be used in some other starter or snack. 3. Keep the stuffing ready, but assemble the sandwich only close to the serving time. Enjoy green pea and cucumber sandwich recipe | peas cucumber mayo sandwich | pea cucumber sandwich | quick Indian bread snack | with step by step photos and video below. | [Heat the oil in a broad non-stick pan, add the green peas, soda bi-carb and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Transfer the mixture into a bowl and allow it to cool slightly., Once cooled, add the mayonnaise and chilli sauce and mix well., Divide the stuffing into 4 equal portions and keep aside., Cut the bread slices into approx. 62 mm. (2½ ") diameter rounds with the help of a cookie cutter., Place 3 bread roundels on a flat, dry surface, apply a little butter and ½ tsp green chutney over them., Spread 1 portion of the green pea stuffing over 1 bread roundel and sandwich with another bread roundel with the buttered-chutney side facing upwards., Place 3 cucumber slices and sprinkle a little salt over it., Sandwich with the 3rd bread roundel with the buttered-chutney side facing downwards., Repeat steps 2 to 5 to make 3 more sandwiches., Serve immediately.] | [Energy, 258 cal, Protein, 8.1 g, Carbohydrates, 43.5 g, Fiber, 4.4 g, Fat, 6.3 g, Cholesterol, 0 mg, Sodium, 149.6 mg] | green-pea-and-cucumber-sandwich-39218r |
| rcp2476 | Green Pea and Paneer Rice with Coconut Curry | Dinner | NA | [boiled green peas, paneer (cottage cheese) cubes, cooked long grained rice (basmati), ghee, caraway seeds (shahjeera), chopped green chillies, salt, coconut milk (nariyal ka doodh), ghee, chopped onions, sugar, garlic (lehsun) cloves, whole dry kashmiri red chillies, coriander (dhania), cumin seeds (jeera), poppy seeds (khus-khus), grated fresh coconut, cardamom (elaichi), chopped ginger (adrak), ghee] | 15 mins | 16 mins | [Casseroles and Bakes, One Meal Dinner, Baked, Microwave, Valentines Day Indian recipes, Thanksgiving, Indian Party] | 4Makes 4 servings (4 serving ) | Indian | Perfectly cooked basmati rice, dotted with vibrant green peas and soft paneer cubes, is layered with a succulent curry of onions in coconut milk, and baked quickly in the Microwave to enhance and fuse the flavours of the curry with the rice. The aroma of the curry, brought about by a rich paste of spices with coconut and khus- khus, is so deep and enticing it stirs awake the food-lover in you! | [Heat the ghee in a broad non-stick pan, add the caraway seeds and sauté on a medium flame for a few seconds., Add the rice, green peas, paneer, green chillies and salt, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside., Heat the ghee in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the prepared paste and 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the coconut milk, sugar and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Keep aside., Divide the rice into 2 equal portions., Grease a microwave safe dish with ghee and spread 1 portion of the rice evenly using the back of a spoon., Pour the coconut curry over it and spread it evenly., Finally put all the remaining rice over it, spread it evenly and microwave on high for 3 minutes., Turn the dish upside down on a big serving plate., Serve immediately.] | [Energy, 548 cal, Protein, 9.7 g, Carbohydrates, 48 g, Fiber, 11 g, Fat, 35.3 g, Cholesterol, 0 mg, Vitamin A, 175.4 mcg, Vitamin B1, -0.1 mg, Vitamin B2, -0.1 mg, Vitamin B3, 1.1 mg, Vitamin C, 5.2 mg, Folic Acid, 13.1 mcg, Calcium, 108.7 mg, Iron, 1.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 2.7 mg, Potassium, 41.7 mg, Zinc, 0.6 mg] | green-pea-and-paneer-rice-with-coconut-curry-2476r |
| rcp33620 | Green Pea and Paneer Tikki ( Finger Foods for Kids ) | Snacks | Veg | [boiled green peas, grated paneer (cottage cheese), mashed potatoes, chopped coriander (dhania), chopped green chillies, ginger (adrak) paste, salt, cornflour, quick cooking rolled oats, oil, tomato ketchup] | 15 mins | 8 mins | [Punjabi Swadisht Nashta, Punjabi Paneer Recipes, Quick Evening Snacks, Indian Snacks for Entertaining, Evening Tea Snacks, Indian Cutlets, Veg Cutlets, Tikki Recipes, Collection of Tikki] | 14Makes 14 tikkis | Punjabi | green peas and paneer tikki recipe | green peas, potato and paneer tikki | matar paneer cutlet | with 28 amazing images. matar paneer cutlet, delicious and healthy vegetarian cutlets are soft inside and crisp outside. Learn how to make green peas and paneer tikki recipe | green peas, potato and paneer tikki | matar paneer cutlet | Tikkis are one of the most popular street foods in the country, and these green peas, potato and paneer tikkis really take them to the next level. This classic combination of paneer and peas is loved by all. Instead of the regular peas-paneer gravy, make these super soft and succulent protein, fibre and calcium rich green peas, potato and paneer tikki for a change. Kids can eat them easily and will love the crisp taste of these matar paneer cutlet when served hot with tomato ketchup or green chutney. Tips to make green peas and paneer tikki: 1. Paneer is a good source of calcium and absorption of calcium is hindered with excess fat. So we are not deep frying the tikkis. 2. Coat tikkis with fibre rich oats. This is a good way to give tikkis to kids. 3. You can replace oats with bread crumbs if you wish. 4. Don't use malai paneer to make the tikki's as they will be very soft when cooked. Enjoy green peas and paneer tikki recipe | green peas, potato and paneer tikki | matar paneer cutlet | with detailed s | [To make green pea and paneer tikki, combine all the ingredients together in a bowl and mix well., Divide the mixture into 14 equal portions and shape each portion into a 50 mm. (2 inches) round, flat tikki., Dip each tikki in cornflour-mixture and then roll them in the oats till they are evenly coated from both the sides., Heat a non-stick tava (griddle) and grease it lightly using 1 tsp oil., Cook each tikki on a medium flame, using little oil, till they turn golden brown in colour from both sides., Serve green pea and paneer tikki warm with tomato ketchup.] | [Energy, 75 cal, Protein, 3.1 g, Carbohydrates, 6.3 g, Fiber, 1.1 g, Fat, 4.1 g, Cholesterol, 1.1 mg, Sodium, 2.6 mg] | green-pea-and-paneer-tikki--finger-foods-for-kids--33620r |
| rcp691 | Green Pea and Spring Onion Soup | Dinner | Veg | [green pea pods, chopped spring onion whites greens, butter, chopped onions, chopped cabbage, milk, salt freshly ground black pepper (kalimirch)] | 10 mins | 11 mins | [Soups, Jhat-Pat Soup, Boiled Indian recipes, Protein rich food for kids, High Fiber Foods for Kids, Healthy Veg Soups, Healthy Indian Dinner] | 3Makes 3 servings | Indian | This recipe brings together the juicy textures and fresh flavours of two ever-popular ingredients – green peas and spring onions. Sautéing the ingredients in butter gives the Green Pea and Spring Onion Soup a wonderful aroma and buttery taste, while ingredients like cabbage and onions add to the soup’s flavour and volume. Boiling the soup with milk helps to give it a creamy and rather soothing texture and pleasant flavour. Enjoy this soup hot and fresh. | [Heat the butter in a deep non-stick pan, add the green pea pods, spring onions and onions and sauté on a medium flame for 1 minute., Add the cabbage and 2 cups of water, mix well and cover with a lid and cook on a medium flame for 6 minutes, while stirring occasionally., Cool and blend in a mixer along with 1 cup of water till smooth., Strain the mixture using a strainer., Transfer the mixture into a deep non-stick pan, add the milk, salt and pepper, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Serve hot.] | [Energy, 74 cal, Protein, 2.3 g, Carbohydrates, 5.9 g, Fiber, 1.1 g, Fat, 3.8 g, Cholesterol, 10.3 mg, Sodium, 28.2 mg] | green-pea-and-spring-onion-soup-691r |
| rcp719 | Green Pea Bhel | Snacks | NA | [boiled green peas, cumin seeds (jeera), chopped green chillies, chopped onions, oil, salt, curd (dahi), green chutney, sweet chutney, chopped coriander (dhania), cumin seeds (jeera) powder, chilli powder, pomegranate (anar), chopped tomatoes, chaat masala, salt, baked papdi] | 10 mins | 2 mins | [Quick Evening Snacks, Indian Snacks for Entertaining, Chaat, Mother's Day, Indian Party, High Tea Party, Indian Party Starters] | 3Makes 3 servings | Indian | green pea bhel recipe | green peas and vegetable chaat | healthy green pea bhel | with 20 amazing images. green peas bhel is a delicious and nutritious twist on the classic Indian street food snack, bhel puri. This innovative version of the traditional dish includes the addition of green peas, which not only provide a pop of vibrant color but also add a fresh and sweet flavor to the dish. Green peas are a good source of protein, fiber, vitamins, and minerals, making them a healthy and nutritious addition to this popular snack. When mixed with baked papadi, onions and pomegranate, tangy tamarind chutney, and a variety of spices, the green peas add a unique texture and taste that elevates the overall flavor profile of the green peas and vegetable chaat. green peas bhel is a versatile snack that can be customised to suit individual tastes. You can adjust the level of spiciness by adding more or less chilli powder or green chilies, and you can also add other ingredients like diced onions, tomatoes, or fresh herbs to enhance the flavor. Whether enjoyed as a light and satisfying snack or as a quick and easy appetizer for parties and gatherings, green peas bhel is sure to be a crowd-pleaser. Overall, green peas bhel is a tasty and wholesome snack that offers a delightful combination of flavors and textures. Give this unique twist on a classic street food favorite a try and enjoy the delicious and nutritious goodness it has to offer. Pro tips for green peas bhel. 1. Weight watching and craving for chaat? We have a perfect baked papdi recipe also known as baked puri for you which will help kill your chaat cravings and you can have it without feeling guilty as it is super healthy baked puri. Want to enjoy your green pea chaat without deep-frying? Simply use baked puri instead of fried puri! They're just as crispy and flavorful, but easier to make at home. Enjoy green pea bhel recipe | green peas and vegetable chaat | healthy green pea bhel | with step by step photos. | [To make green peas bhel, heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the green chillies and onions and sauté on a medium flame for a minute., Add the green peas and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Allow the green pea mixture to cool slightly, add the cuds, green chutney, sweet chutney, coriander, cumin seeds powder, chilli powder, pomegranate, tomatoes, chaat masala, and salt and mix well., Serve the green peas bhel immediately and top with crushed baked papadi.] | [Energy, 227 cal, Protein, 10.2 g, Carbohydrates, 26.8 g, Fiber, 9.8 g, Fat, 8.9 g, Cholesterol, 8 mg, Sodium, 21.3 mg] | green-pea-bhel-719r |
| rcp3508 | Green Pea Pancakes | Snacks | NA | [yellow moong dal (split yellow gram), green peas, chopped green chillies, grated ginger (adrak), chopped coriander (dhania), chopped onions, salt, peanut oil, carrot garlic chutney] | 10 mins | 20 mins | [Low Cal Breakfast, Breakfast Chillas, Indian Pancakes, Non-stick Pan, Diabetic Starters & Snacks, Kitty Party Snacks, Monsoon Snacks, Evening Snacks] | 10Makes 10 pancakes | Indian | green peas pancake recipe | green peas cheela with moong dal | healthy green peas Indian pancake | with 20 amazing images. green peas pancake is a green peas cheela with moong dal. Made from yellow moong dal, green peas, onions, adrak, coriander and peanut oil for cooking, green peas pancake is best served with some green chutney. Enjoy these crisp yet spongy Green Pea Pancakes early in the morning before starting your day. See why this is a healthy green peas Indian pancake? The combination of green peas with moong dal helps to enhance the fibre and protein content of this green peas pancake. green peas are good for weight loss, good source of vegetarian protein, has insoluble fibre to relieve constipation. To make the recipe healthier we have used peanut oil in cooking. Notes on green peas pancake recipe. 1. For making the batter for Green Peas Pancake, firstly clean and wash the yellow moong dal. If you have green moong dal, you can use that too. 2. moong dal lends the necessary binding along with a good dose of protein (4.8 g). Serve green peas pancake hot, with Carrot Garlic Chutney. Enjoy how to make green peas pancake recipe | green peas cheela with moong dal | healthy green peas Indian pancake | with detailed step by step photos and video below. | [To make green pea pancakes, combine the soaked and drained moon dal, green peas, chillies, coriander and ginger and blend in a mixer using little water to make a thick batter., Transfer the batter into a deep bowl, add the onions and salt and mix well., Heat a non-stick tava (griddle) and grease it using ¼ tsp oil., Pour a spoonful of the batter on it and spread in a circular motion to make 120 mm. (5”) thick round., Cook, using ¼ tsp of oil, till it turns light brown in colour from both the sides., Repeat with the remaining batter to make 9 more green pea pancakes., Serve the green pea pancakes immediately with carrot garlic chutney.] | [Energy, 97 cal, Protein, 6 g, Carbohydrates, 15 g, Fiber, 2.9 g, Fat, 1.5 g, Cholesterol, 0 mg, Sodium, 7 mg] | green-pea-pancakes-3508r |
| rcp3556 | Green Pea Pankis | Lunch | NA | [rice flour (chawal ka atta), urad dal (split black lentil) flour, low fat curds (dahi), green chillies, finely chopped, green peas,, chopped coriander (dhania), cumin seeds (jeera),, salt, banana leaves (kele ka patta), oil, Mint and Coriander Chutney] | 5 mins. | 8 mins. | [Gujarati Farsans, Indian Tawa, Tava, Low Calorie Indian Snacks & Starters, Low Calorie Quick Recipes, Low Calorie Indian Lunch, Healthy Chilla recipes, Pancakes] | 14Makes 14 pankis. | Gujarati | Panki is a popular Gujarati snack made of a rice flour batter that is cooked between 2 banana leaves. Green peas added to the panki batter make it look more appealing and enhance its fibre value. Serve these steamed hot pankis with the spicy Mint and Coriander Chutney. | [In a bowl, combine the rice flour, urad dal flour, curds, green chillies, green peas, coriander, cumin seeds and salt and approx. ½ cup of water. Mix well to make a thin batter., Cut the banana leaves into circles using a 75 mm. (3") diameter cookie cutter., Apply a little oil on each banana leaf., Heat a tava (griddle) and arrange half of the banana leaf circles on the tava., Spread 2 teaspoons of the batter on each leaf and sandwich with another greased banana leaf on top., Cook the panki on both sides till light brown spots appear on the banana leaves and the pancake in between peels off the banana leaf easily., Serve hot, with Mint and Coriander Chutney.] | [Energy, 21 cal, Protein, 0.6 g, Carbohydrates, 3.5 g, Fiber, 0.4 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 1 mg] | green-pea-pankis-3556r |
| rcp41786 | Green Pea Pattice | Snacks | NA | [crushed green peas, grated coconut, green chilli paste, ginger (adrak) paste, sugar, lemon juice, salt, boiled , peeled and mashed potatoes, arrowroot (paniphal) flour, salt, arrowroot (paniphal) flour, oil, tomato ketchup, green chutney] | 25 mins | 20 mins | [Chaat, Evening Tea Snacks, Mother's Day, Non-stick Pan, Kitty Party Snacks] | 8Makes 8 pattice | NA | Potatoes and peas come together to make the Green Pea Pattice an amazing snack that everybody will fall for. As always, boiled potatoes form the base of this pattice, but what makes it special is a scrumptious centre packed with green peas and coconut perked up with ginger and green chillies. The Green Pea Pattice has a fantabulous structure that is crisp outside and succulent inside. Combined with a mouthwatering flavour, it is a real winner. You can serve it with tomato ketchup and green chutney, or when you are in the mood for something different, try using it to make burgers! You can also try other pattice like Ragda Pattice and Farali Pattice . | [Divide the potato mixture and the stuffing into 8 equal portions and keep aside., Flatten a portion of the potato mixture into a 75 mm. (3") diameter circle and place a portion of the stuffing in the centre., Bring together the edges in the centre to seal the stuffing and shape it into a 75 mm. (3") flat round pattice., Roll the pattice in the arrowroot flour till it is evenly coated from both the sides., Repeat steps 2 to 4 to make 7 more pattice., Heat the oil in a deep non-stick kadhai and deep-fry the pattice, a few at a time, on a medium flame till it turns golden brown in colour from both the sides. Drain on absorbent paper., Serve immediately with tomato ketchup and green chutney.] | [Energy, 81 cal, Protein, 1.4 g, Carbohydrates, 10.6 g, Fiber, 1.9 g, Fat, 3.7 g, Cholesterol, 0 mg, Sodium, 4.1 mg] | green-pea-pattice-41786r |
| rcp4655 | Green Pea Poha, Matar Poha | Snacks | NA | [thick beaten rice (jada poha), oil, mustard seeds ( rai / sarson), curry leaves (kadi patta), asafoetida (hing), chopped green chillies, chopped onions, chopped tomatoes, boiled green peas, turmeric powder (haldi), sugar, salt, chopped coriander (dhania), lemon juice, grated coconut, sev, pomegranate (anar)] | 15 mins | 7 mins | [Gujarati Farsans, Maharashtrian Snacks Nashta, Maharashtrian Breakfast, Mumbai Street Food, Breakfast Upma, Poha, Indian Snacks for Entertaining, Evening Tea Snacks] | 4Makes 4 servings | Gujarati | matar poha recipe | green pea poha | healthy matar poha | with 17 amazing images. matar poha recipe also called green pea poha is a popular Indian evening snack which can be made very quickly. To maharashtrian kanda poha, matar is added by Maharashtrain’s to make matar poha. Poha can be thought of as our desi breakfast cereal! All over India, it is a very popular breakfast choice. Cooked it different ways, poha is satiating and tasty. Here, we show you how to make the healthy matar poha. Every household has their own version of making poha. With a traditional tempering and everyday taste-makers like green chillies, lemon juice and coriander, the green pea poha has a homely yet snazzy taste. Batata Poha is a breakfast dish that's really easy to make and is commonly eaten in most houses. To make it healthier, I have substituted potatoes with green peas in this matar poha recipe making it healthier with fibre-rich green peas. Green peas poha is really quick and easy to make. The ingredients used in making it are easily available in every well maintained Indian household pantry. All you need is poha, green peas, onions and Indian spices to make green pea poha. To make matar poha recipe, take oil in a deep non stick pan and add mustard seeds. Tradionally mustard seeds are added in poha which give it a unique taste. Next, add asafoetida. Add onions and boiled green peas and cook it for a while. Further add turmeric which imparts a beautiful color to our poha. Also. To enhance the taste of green pea poha, add green chilli paste which can be adjusted according to your preference of spice. Also, add sugar and lemon juice. And lastly, some milk to give poha a soft texture. Mix well and our green pea poha are ready to be relished!! Vitamin C , present in the lemon juice, aids the absorption of iron from the poha, ensuring that you get the most of the nutrients in it. With the best of both worlds – taste and health – healthy green pea poha is worth giving a try! Green pea poha is so wholesome and tasty that you can make it any time of the day, as breakfast, supper or a simple evening tea snack. Enjoy matar poha recipe | green pea poha | healthy matar poha | with detailed step by step recipe photo and video | [To make green pea poha, clean and wash the rice flakes in enough water and drain without using strainer. Keep aside., Heat the oil in a deep non-stick pan, add the mustard seeds, curry leaves and asafoetida and sauté on a medium flame for a few seconds., Add the green chillies and onions and sauté on a medium flame for 2 minutes., Add the tomatoes and green peas and sauté on a medium flame for 1 minute., Add the turmeric powder, poha, sugar, salt, coriander and 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes., Add the lemon juice and mix well., Top it with coconut, sev and pomegranate evenly over it and serve immediately.] | [Energy, 281 cal, Protein, 5.6 g, Carbohydrates, 46.2 g, Fiber, 3.5 g, Fat, 8.3 g, Cholesterol, 0 mg, Sodium, 11.7 mg] | green-pea-poha-matar-poha-4655r |
| rcp1547 | Green Pea Pulao with Paneer Koftas | NA | Veg | [cooked long grained rice, boiled green peas, saffron (kesar) strands, milk, ghee, caraway seeds (shahjeera), cinnamon (dalchini), cloves (laung / lavang), cardamoms, salt, dried apricots (kummani / jardalu), crumbled paneer (cottage cheese), plain flour (maida), baking soda, chopped coriander (dhania), chopped green chillies, salt, oil, ghee, curds (dahi) water, sugar, salt, onions, grated fresh coconut, garlic (lehsun) cloves, coriander (dhania) seeds, cumin seeds (jeera), cinnamon (dalchini), cloves (laung / lavang), cardamoms, poppy seeds (khus-khus), whole dry kashmiri red chillies, ghee, milk] | 20 mins | 20 mins | [Mughlai Chawal, Mughlai Biryani, Pulaos, Saute, Deep Fry, Indian Party, Kadai Veg, Non-stick Pan] | 6Makes 6 servings | Indian | Green pea pulao with paneer koftas is a luxurious Mughlai -style pulao, which is marked not just by the mix-and-match colours of green peas and apricots, but also the splendid paneer koftas that are tossed into the rice! The fragrance of saffron and other spices is really accentuated by the baking procedure. | [Warm the saffron in a small vessel, add the milk and mix well., Combine the saffron-milk mixture and rice in a bowl and mix well., Heat the ghee in a broad non-stick pan, add the caraway seeds, cinnamon, cloves and cardamom and sauté on a medium flame for a few seconds., Add the rice-saffron mixture, green peas and salt and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the apricot pieces and mix well. Keep aside., Combine all the ingredients in a bowl and mix well., Divide the mixture into 10 equal portions and shape each portion into a small round ball., Heat the oil in a kadhai and deep-fry, a few koftas at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside., Heat the ghee in a broad non-stick pan, add the prepared paste and sauté on a medium flame for 3 to 4 minutes, while stirring occasionally., Add the curds-water mixture, sugar and salt, mix well and cook on a slow flame for 1 to 2 minutes, while stirring occasionally. Keep aside., Combine the green pea pulao and koftas in a bowl and mix lightly., Divide the green pea pulao-kofta mixture into 2 equal portions and keep aside., Grease a baking bowl with ghee, put 1 portion of the green pea pulao-kofta and spread it evenly using a back of a spoon., Add all the gravy and spread it evenly., Finally add the other half of green pea pulao-koftas mixture and spread it evenly. Pour the milk evenly all over it., Cover and bake in a pre-heated oven at 180oc (360of) for 15 to 20 minutes or microwave on high for 5 to 7 minutes., Just before serving, turn upside down on a big serving plate and serve immediately.] | [Not Given] | green-pea-pulao-with-paneer-koftas-1547r |
| rcp668 | Green Pea Pulao, Peas Pulao, Matar Pulao Recipe | Lunch | NA | [green peas, long grained rice (basmati), ghee, cinnamon (dalchini), cloves (laung / lavang), bayleaf (tejpatta), chopped green chillies, chopped onions, salt] | 10 mins | 15 mins | [Pulaos, Microwave, Boiled Indian recipes, Microwave, Lunch Pulao Rice] | 4Makes 4 servings | Indian | Come winter and the market is loaded with fresh, juicy green peas! And the first thing one would think of making with it is this delicately-flavoured pulao! With the exciting crunch of onions, juicy bites of green peas and the aesthetic flavour of whole spices, the Peas Pulao is indeed an all-time favourite dish, apt for any lunch or dinner menu. This Matar Pulao recipe shows you how to make this delicious rice dish using the Microwave oven. Serve with Punjabi Kadhi or Makhani Gravy . | [Put the ghee in a microwave safe bowl and microwave on high for 20 seconds., Add the cinnamon, cloves, bay leaf, green chillies and onions, mix well and microwave on high for 2 minutes, while stirring once in between after 1 minute., Add the rice, green peas,1½ cups of water and salt, mix gently and cover with a microwave safe lid and microwave on high for 12 minutes, while stirring twice in between., Serve hot.] | [Energy, 198 cal, Protein, 4.2 g, Carbohydrates, 30.3 g, Fiber, 3.6 g, Fat, 6.7 g, Cholesterol, 0 mg, Vitamin A, 80.3 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.6 mg, Vitamin C, 3.3 mg, Folic Acid, 5.4 mcg, Calcium, 12.3 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 2.4 mg, Potassium, 31.2 mg, Zinc, 0.5 mg] | green-pea-pulao-peas-pulao-matar-pulao-recipe-668r |
| rcp1348 | Green Pea Skin Soup | NA | NA | [green pea skin, green peas, butter, chopped onions, milk, salt freshly ground black pepper (kalimirch)] | 15 mins | 16 mins | [Thick / Creamy Indian Soups, Boiled Indian recipes, Western Party, Pressure Cooker, Deep Pan] | 3Makes 3 servings | Indian | A creamy soup with no cream! The Green Pea Skin Soup is a deliciously unique soup made with the skin and the pods of green peas, cooked with milk and onions. When you open the cooker after the required whistles, it might seem like the milk has curdled, but worry not, that is the way it is supposed to be. Once you blend, strain and season it, the soup will be just perfect! | [Heat the butter in a pressure cooker, add the onions and sauté on a medium flame for 1 minute., Add the green peas skin and green peas, mix well and cook on a medium flame for 2 minutes., Add the milk and ¼ cup of water, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid. Cool completely., Once cooled, blend in a mixer till smooth., Strain the mixture using a strainer and transfer into a deep non-stick pan., Add the ¼ cup of water, salt and pepper, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve hot.] | [Energy, 103 cal, Protein, 3.4 g, Carbohydrates, 5.4 g, Fiber, 0.5 g, Fat, 6 g, Cholesterol, 0 mg, Vitamin A, 175.1 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.1 mg, Vitamin C, 2.4 mg, Folic Acid, 4.9 mcg, Calcium, 146.2 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 30 mg, Potassium, 78.7 mg, Zinc, 0 mg] | green-pea-skin-soup-1348r |
| rcp33014 | Green Pea Soup | NA | NA | [green peas, chopped onions, chopped garlic (lehsun), chopped celery (ajmoda), vegetable stock, olive oil, salt, freshly ground black pepper (kalimirch)] | 10 mins | 20 mins | [Chunky Indian Soups, Saute, Boiled Indian recipes, Mixer, Non-stick Pan, B Vitamins, Diabetes and Healthy Heart] | 4Makes 4 serves | Indian | green pea soup | healthy vegetarian pea soup | fresh green pea Indian soup with vegetable stock | with 20 amazing images. green pea soup is a diabetic friendly Indian soup. Learn how to make fresh green pea Indian soup with vegetable stock green peas soup is a hearty and flavorful Indian soup made with fresh or frozen green peas, vegetable stock, and a variety of other vegetables, such as carrots, onions, celery, and garlic. It is a popular dish in many cuisines around the world, and there are many different variations of the green pea soup recipe . See our green peas and corn soup , fresh green peas soup recipe and green peas and mint soup recipe . This healthy and satisfying, green pea soup has only 112 calories making it perfect for anyone on a weight loss journey. healthy vegetarian pea soup is a versatile dish that can be served as a starter, main course, or side dish. It can be enjoyed hot or cold, and it can be garnished with a variety of different herbs, spices, and cheeses. To make green pea soup , heat the olive oil in a deep non-stick pan; add the onions, garlic, celery and sauté on a medium flame till the onions turn translucent. Add the green peas, salt and 3 cups of vegetable stock or hot water, mix well and cook on medium heat for 12 minutes or till the peas are cooked.Let the mixture cool slightly, then use a hand blender to blend it until smooth. Add the pepper and bring to a boil. Serve green pea soup hot with toasted multigrain bread . green pea soup is rich in phosphorus, dietry fibre and vitamin B1. Pro tips for healthy vegetarian pea soup . 1. Consider using olive oil or coconut oil instead of processed seed oils for a healthier diet. Olive oil is a strong antioxidant and good for the heart. Also it has anti-inflammatory properties. This is one of the healthiest oils you can opt for. 2. Fresh green peas are used in green pea soup because they have a superior flavor, texture, and nutritional value to frozen or canned peas. Fresh green peas have a sweet and delicate flavor that is unmatched by frozen or canned peas. They also have a tender and buttery texture that is essential for a smooth and creamy soup. 3. Add 3 cups of vegetable stock or hot water. For better taste use vegetable stock or if in hurry then use stock cubes. Homemade vegetable stock has a neutral flavour and desirable consistency that make it very versatile. It adds exciting flavours and aroma to the dish it is added to. Enjoy green pea soup | healthy vegetarian pea soup | fresh green pea Indian soup with vegetable stock | with step by step photos. | [To make green pea soup , heat the olive oil in a deep non-stick pan; add the onions, garlic, celery and sauté on a medium flame till the onions turn translucent., Add the green peas, salt and 3 cups of vegetable stock or hot water, mix well and cook on medium heat for 12 minutes or till the peas are cooked., Let the mixture cool slightly, then use a hand blender to blend it until smooth., Add the pepper and bring to a boil., Serve green pea soup hot with toasted multigrain bread.] | [Energy, 112 cal, Protein, 5 g, Carbohydrates, 17 g, Fiber, 6.1 g, Fat, 2.7 g, Cholesterol, 0 mg, Sodium, 23.7 mg] | green-pea-soup-33014r |
| rcp1486 | Green Peas Amti, Maharashtrian Matar Ambti | NA | NA | [boiled green peas, oil, chopped onions, grated coconut, coriander (dhania) seeds, cinnamon (dalchini), cumin seeds (jeera), cloves (laung / lavang), black peppercorns (kalimirch), whole dry kashmiri red chillies, garlic (lehsun) cloves, chopped tomatoes, salt, chopped coriander (dhania)] | 15 mins | 12 mins | [Maharashtrian Dal, Varan / Amti / Kalvan, Sabzis with Gravies, Traditional Indian Sabzis, Indian Curry recipes, North Indian, South Indian, Ganesh Chaturthi, Gudi Padwa, Indian Party] | 6Makes 6 servings | Maharashtrian | green peas ambti recipe | matar amti | matar dal amti | Maharashtrian green peas ambti | with 29 amazing images. green peas ambti is a classic Maharashtrian preparation of coarsely crushed peas and tomatoes.Learn how to make matar dal amti. You will realize that there is no basic tempering in this Maharashtrian green peas ambti, yet its flavours and aroma work as magic. All of this is absolutely no-fuss, quick veg sabzi recipe that must be part of your essential, everyday cookbook. Serve hot with Whole Wheat Bhakri or Parathas. You can serve it with Steamed Rice too. To make green peas ambti, heat 1 tbsp of oil in a broad non-stick pan, add the onions, coconut, coriander seeds, cinnamon, cumin seeds, cloves, peppercorns and dry red chillies, garlic and sauté on a medium flame for at least 3 to 4 minutes. Remove from the flame and allow it to cool slightly. Once slightly cooled, blend it in a mixer to a smooth paste using a little water. Keep aside. Blend the tomatoes in mixer to a smooth pulp and keep aside. Heat the remaining 1 tbsp of oil in a deep kadhai, add the prepared paste and sauté on a medium flame for 2 minutes. Add the green peas, tomato pulp, salt and 1 cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Serve hot garnished with coriander. Amti is a preparation which is usually made with dried pulse like dried peas. Here we have given a twist to it by making it with fresh green peas. The authentic Maharashtrian masala of onion, coconut and host of other spices has been maintained in matar dal amti to enjoy traditional flavours. It uses a rich and spicy masala paste which will leave a taste on your taste buds that you will remember for days to come. Tips for green peas amti. 1. Ensure to use fresh tomato pulp as mentioned in the recipe and not use readymade tomato puree. 2. Please note that this recipe makes use of fresh coconut and not dry coconut. Enjoy green peas ambti recipe | matar amti | matar dal amti | Maharashtrian green peas ambti | with recipe below. | [To make green peas ambti, heat 1 tbsp of oil in a broad non-stick pan, add the onions, coconut, coriander seeds, cinnamon, cumin seeds, cloves, peppercorns and dry red chillies, garlic and sauté on a medium flame for at least 3 to 4 minutes., Remove from the flame and allow it to cool slightly., Once slightly cooled, blend it in a mixer to a smooth paste using a little water. Keep aside., Blend the tomatoes in mixer to a smooth pulp and keep aside., Heat the remaining 1 tbsp of oil in a deep kadhai, add the prepared paste and sauté on a medium flame for 2 minutes., Add the green peas, tomato pulp, salt and 1 cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally., Serve the green peas ambti hot garnished with coriander.] | [Energy, 148 cal, Protein, 6.2 g, Carbohydrates, 15.6 g, Fiber, 8 g, Fat, 6.7 g, Cholesterol, 0 mg, Sodium, 13.8 mg] | green-peas-amti-maharashtrian-matar-ambti-1486r |
| rcp232 | Green Peas and Carrot Paratha, Carrot Matar Paratha | BreakFast | Veg | [whole wheat flour (gehun ka atta), salt, whole wheat flour (gehun ka atta), boiled and coarsely crushed green peas, grated carrot, oil, cumin seeds (jeera), chopped green chillies, chaat masala, chopped coriander (dhania), salt, lemon juice, oil] | 20 mins | 13 mins | [Punjabi roti recipes | Punjabi parathas, Punjabi Breakfast, Breakfast Theplas, Parathas, Parathas, Stuffed Veg Parathas, All-in-one Parathas, Indian Tawa] | 4Makes 4 parathas | Punjabi | green peas and carrot paratha recipe | carrot matar paratha | healthy matar paratha | with 45 amazing images. green peas and carrot paratha recipe | carrot matar paratha | healthy matar paratha is a satiating one dish meal. Learn how to make carrot matar paratha. To make green peas and carrot paratha, first make a soft dough. Then for the stuffing, heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds. Add the carrot, green peas, green chillies, chaat masala, coriander and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the lemon juice and mix well. Divide the stuffing into 4 equal portions and keep aside. Then to make healthy matar paratha, divide the dough into 8 equal portions. Roll 2 portions of the dough separately into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. Place a dough circle on a flat, dry surface and spread a portion of the filling over it. Place the other dough circle over it and seal it tightly using little water. Heat a non-stick tava (griddle) and cook the paratha, using ½ tsp of oil, till it turns golden brown in colour from both the sides. Repeat steps 2 to 5 to make 3 more parathas. Serve immediately. Orange and green, sweet and nutty, crunchy and coarse... the characteristics of carrots and green peas are a perfectly complementary contrast to each other! When this successful duo comes together with peppy ingredients like chaat masala and lime juice, it makes an absolutely flavourful stuffing for sumptuous carrot matar paratha! This healthy matar paratha is not only flavourful, but it is also high on the nutrition quotient. Firstly, the use of whole wheat flour along with veggies add enough fibre to make them stomach-friendly. Further, the carrots add a dose of vitamin A – a nutrient which has a role to play in vision and skin health. Magnesium, phosphorus, zinc and B vitamins are other key nutrients you can gain from these carrot matar paratha. Tips for green peas and carrot paratha. 1. Serve carrot matar paratha with curds. See how to make dahi. 2. Serve with carrot matar paratha achar. 3. Use boiled and coarsely crushed green peas only. Enjoy green peas and carrot paratha recipe | carrot matar paratha | healthy matar paratha | with step by step photos. | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Cover and keep aside., Heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds., Add the carrot, green peas, green chillies, chaat masala, coriander and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the lemon juice and mix well., Divide the stuffing into 4 equal portions and keep aside., To make the green peas and carrot paratha, divide the dough into 8 equal portions., Roll 2 portions of the dough separately into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. Brush the edges of both the rolled circle with a little water., Place a dough circle on a flat, dry surface and spread a portion of the filling over it., Place the other dough circle over it with the water side facing downwards and seal it tightly., Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil. Place the paratha on it and cook it, using ½ tsp of oil, till it turns golden brown in colour from both the sides., Repeat steps 2 to 5 to make 3 more parathas., Serve the green peas and carrot paratha immediately.] | [Energy, 219 cal, Protein, 6.6 g, Carbohydrates, 39.1 g, Fiber, 7.6 g, Fat, 4.8 g, Cholesterol, 0 mg, Sodium, 88.2 mg] | green-peas-and-carrot-paratha-carrot-matar-paratha-232r |
| rcp1779 | Green Peas and Coconut Soup, Healthy Indian Matar Soup | NA | Veg | [boiled green peas, chopped coriander (dhania), coconut, butter, chopped ginger (adrak), chopped garlic (lehsun), chopped onions, chopped green chillies, chopped mint leaves (phudina), salt, fresh cream] | 15 mins | 8 mins | [Thick / Creamy Indian Soups, Boiled Indian recipes, Indian Party, Western Party, Pan, Quick Vegetarian Soups, High Fiber] | 2Makes 2 servings | Indian | green peas and coconut soup recipe | green peas, coconut and coriander soup | healthy Indian matar soup with coconut with 14 amazing images. green peas and coconut soup recipe | green peas, coconut and coriander soup | healthy Indian matar soup with coconut is a pleasantly flavoured soup. Learn how to make green peas, coconut and coriander soup. To make green peas and coconut soup, heat the butter in a deep pan, add the ginger, garlic, onions and green chillies and sauté on a medium flame for 1 to 2 minutes. Add the boiled peas, coriander, mint and coconut, mix well and cook on a medium flame for 2 to 3 minutes. Allow the mixture to cool completely. Once cooled, blend the mixture with 2 1/2 cups of water in a blender till smooth. Transfer the mixture into a deep pan, add the salt and bring to a boil. Serve hot garnished with fresh cream. Coriander and coconut is a favourite combination that often features in sabzi masala pastes and chutneys too. You will see that this twosome is also the reason for the success of this green peas, coconut and coriander soup. A generous helping of these two ingredients together with other standard flavour enhancers like ginger, onions, mint, etc., transforms cooked green peas into a sumptuous and memorably tasty and healthy Indian matar soup with coconut that is sure to strike the right chord with just about everybody! Weight-watchers, women with PCOD and heart patients can benefit from the fibre, protein, mangnesium and phosphorus from this soup. The antioxidants like vitamin A and vitamin C will further aid in reducing inflammation and maintain the health of the organs. For diabetic, we recommend not more than half serving of this green peas and coconut soup. Tips for green peas and coconut soup. 1. For beast flavour, prefer to use fresh green peas and not frozen ones. 2. Pair it with a healthy salad like a beet and garlic salad as a nourishing light dinner. Enjoy green peas and coconut soup recipe | green peas, coconut and coriander soup | healthy Indian matar soup with coconut | with step by step photos. | [To make green peas and coconut soup, heat the butter in a deep pan, add the ginger, garlic, onions and green chillies and sauté on a medium flame for 1 to 2 minutes., Add the boiled peas, coriander, mint and coconut, mix well and cook on a medium flame for 1 minute., Allow the mixture to cool completely., Once cooled, blend the mixture with 2 cups of water in a blender till smooth., Transfer the mixture into a deep pan, add the salt and bring to a boil., Serve the green peas and coconut soup hot garnished with fresh cream.] | [Energy, 250 cal, Protein, 11.3 g, Carbohydrates, 28 g, Fiber, 14.4 g, Fat, 10.3 g, Cholesterol, 15 mg, Sodium, 66.1 mg] | green-peas-and-coconut-soup-healthy-indian-matar-soup-1779r |
| rcp22376 | Green Peas and Methi Pulao | NA | NA | [boiled green peas, chopped fenugreek (methi), oil, soaked and cooked brown rice, sliced onions, ginger-green chilli paste, salt] | 20 mins | 8 mins | [Pulaos, Non-stick Pan, Acidity Khichdi and Rice] | 6Makes 6 servings | NA | A rare combination of ingredients like methi and green peas makes this pulao the star of the day's menu! The best part is that this tasteful pulao is packed with stomach-friendly ingredients like green peas, fenugreek and onions, which are alkaline in nature, thus helping to curb acidity . We have also used brown rice to make the Green Peas and Methi Pulao, to improve the fibre content and make the treat all the more comfortable for you. | [Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the ginger-green chilli paste and sauté on a medium flame for 30 seconds., Add the green peas and sauté on a medium flame for 1 more minute., Add the fenugreek leaves, 2 tbsp water and sauté on a medium flame for 1 to 2 minutes., Add the brown rice and salt and mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve hot., To make 3 cups of cooked brown rice, boil enough water in a deep pan, add the salt, 1 tsp of oil and 1 cup of soaked and drained brown rice and cook till the rice is 85% cooked. Drain completely and use as required.] | [Energy, 137 cal, Protein, 3.5 g, Carbohydrates, 24.8 g, Fiber, 2.8 g, Fat, 2.5 g, Cholesterol, 0 mg, Sodium, 9.3 mg] | green-peas-and-methi-pulao-22376r |
| rcp5295 | Green Peas and Mint Pulao | NA | Veg | [boiled green peas, chopped mint leaves (phudina), cooked brown rice, oil, chopped garlic (lehsun), chopped onions, chopped green chillies, chopped coriander (dhania), salt, low-fat curds] | 15 mins | 4 mins | [Punjabi Pulao | Punjabi Rice, Biryani, Pulaos, Low Cal Rice Recipes, Saute, Indian Party, Non-stick Pan, Quick Vegetarian Rice, khichdi Recipes] | 4Makes 4 servings | Punjabi | A thoughtful blend of minimal but well-matched ingredients like mint, peas and brown rice together with flavour boosters like green chillies, onions and garlic, results in a delectable Green Peas and Mint Pulao that throws you into a tizzy. Brown rice and green peas are rich in fibre, which binds and removes cholesterol from our body, while coriander and mint leaves bring in vitamins C and A that fight free radicals. Indeed this low cholesterol, heart-friendly Green Peas and Mint Pulao is a must-try for everybody, as it is healthy and light yet satiating. | [Heat the oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 1 to 2 minutes., Add the green chillies, green peas, coriander, mint leaves and 2 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the salt and brown rice, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Serve immediately with low-fat curds., To make 3 cups of cooked brown rice, boil enough water in a deep pan, add the salt, 1 tsp of oil and 1 cup of soaked and drained brown rice and cook till the rice is 85% cooked. Drain completely and use as required.] | [Not Given] | green-peas-and-mint-pulao-5295r |
| rcp33638 | Green Peas and Mint Soup | Dinner | NA | [green peas, butter, chopped onions, salt, milk, freshly ground black pepper (kalimirch), chopped mint leaves (phudina)] | 10 mins | 20 mins | [Soups, Thick / Creamy Indian Soups, Western Party, High Fiber, Vitamin K Diet, High Fiber Lunch, High Fiber Main Dish, Dinner] | 4Makes 4 servings | Indian | green peas and mint soup recipe | Indian matar pudina soup | healthy mint green peas soup | with 23 amazing images. green peas and mint soup is a healthy soup made from green peas, onions, thickened with milk and flavoured with mint leaves (pudina). Learn how to make Indian matar pudina soup. If you’re trying to lose weight then green peas are a healthy option to be included in your diet as they are rich in insoluble dietary fibre or high in fibre which will make you feel fuller for a long time. Hence this is a thick and rich matar pudina soup. healthy mint green peas soup can be had in Indian winter months or chilled for an hour and had in summer. The soup will turn thicker in the fridge but it tastes fab. For those on weight loss they can use low fat milk in green peas and mint soup. Tips for green peas and mint soup. 1. Never strain the green peas and mint soup. We want to retain the fibre. 2. Use fresh green peas as they give the peas soup a lovely green colour. 3. Onions add a nice crunch to the soup. Enjoy green peas and mint soup recipe | Indian matar pudina soup | healthy mint green peas soup | with step by step photos. | [To make green peas and mint soup, heat the butter in a non-stick pan, add the onions and sauté on a medium flame for a few minutes., Add the green peas, 1 1/2 cups of water and salt and bring to a boil., Simmer for 15 minutes or till the peas are cooked., Cool and blend in a mixer to a smooth purée and keep aside., In a broad non-stick pan, add the prepared green pea purée, add 1 cup water, and 1/2 cup of milk, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the pepper, mint leaves, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve the green peas and mint soup hot.] | [Energy, 99 cal, Protein, 6.3 g, Carbohydrates, 13.4 g, Fiber, 6.1 g, Fat, 2.3 g, Cholesterol, 5.9 mg, Sodium, 16.7 mg] | green-peas-and-mint-soup-33638r |
| rcp5536 | Green Peas and Mint Soup ( Healthy Heart) | Dinner | Veg | [green peas, oil, chopped onions, chopped garlic (lehsun), salt freshly ground black pepper (kalimirch), cornflour water, chopped mint leaves (phudina)] | 10 mins | 10 mins | [Indian Veg Recipes, Non-stick Pan, Low Carb Diet, Healthy Heart Indian Soups, Low Carb Dinner] | 2Makes 2 servings | Indian | This unusual combination of green peas and mint may surprise you, but this is one of the most appreciated recipes that I make. And it is so easy to prepare too!! The wealth of this soup lies in the fibre-rich green peas and which help to decrease blood cholesterol levels. | [Heat the oil in a deep non-stick pan and sauté the onions on a medium flame for 30 seconds., Add the garlic and sauté for a few more seconds., Add the green peas and 2 cups of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Allow it to cool and blend in a mixer to a smooth purée., Transfer into a pan, add cornflour-water mixture, salt, pepper and mint, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve hot.] | [Energy, 95 cal, Protein, 4.4 g, Carbohydrates, 13.3 g, Fiber, 5.1 g, Fat, 2.7 g, Cholesterol, 0 mg, Sodium, 5 mg] | green-peas-and-mint-soup---healthy-heart-5536r |
| rcp7536 | Green Peas and Raw Banana Subzi, Matar Aur Kacha Kale ki Subzi | NA | NA | [bananas, boiled green peas, oil, cumin seeds (jeera), green chilli paste, grated coconut, chopped coriander (dhania), lemon juice, coriander-cumin seeds (dhania-jeera) powder, turmeric powder (haldi), salt] | 10 mins | 10 mins | [Jain Subzi / Gravies, Sukhi Sabzis, Traditional Indian Sabzis, Jain Subzis] | 4Makes 4 servings | Jain | Green Peas and raw banana subzi is a simple preparation of raw bananas and green peas tossed together with grated coconut, coriander, jeera and other such flavour enhancers. It can be prepared in a jiffy since both raw bananas and green peas cook quite fast. Although the recipe sounds very simple, this particular combination and proportion of ingredients is so effective that the flavour and aroma will remain etched in your memory for long! Serve this sukhi Jain Subzi with Panchmel Dal , Chapatis , Rice , Methia Keri and Cabbage Kachumber for a complete meal combo. | [Combine the banana cubes and salt in a deep bowl and toss well., Steam it in a steamer for 7 minutes. Keep aside., Heat oil in a deep non-stick pan and add the cumin seeds., When the seeds crackle, add all the remaining ingredients, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally., Serve hot.] | [Energy, 259 cal, Protein, 5.8 g, Carbohydrates, 46.5 g, Fiber, 7.9 g, Fat, 5.6 g, Cholesterol, 0 mg, Vitamin A, 275.1 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.7 mg, Vitamin C, 18.2 mg, Folic Acid, 5.5 mcg, Calcium, 40.3 mg, Iron, 1.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 54.4 mg, Potassium, 177.6 mg, Zinc, 0 mg] | green-peas-and-raw-banana-subzi-matar-aur-kacha-kale-ki-subzi-7536r |
| rcp5258 | Green Peas Chutney | NA | NA | [boiled green peas, chopped coriander (dhania), green chillies, garlic (lehsun) cloves, ginger (adrak), lemon juice, sugar, salt] | 5 mins | 0 mins | [Gujarati Kachumber / Chutneys / Achar, Frozen Foods, Indian Freezer Recipes, different kinds of Indian chutney, Quick Chutneys, Low Calorie Chutneys, Healthy Chutney, Frozen Foods Indian Chutney] | 1Makes 0.75 cup (11 tbsp ) | Gujarati | green peas chutney recipe | matar ki chutney | green peas and coriander chutney | healthy hare matar ki chutney | with 12 amazing images. green peas chutney recipe is a uniquely flavoured chutney, a variation to plain coriander chutney. Learn how to make hare matar ki chutneyhealthy . To make green peas chutney, combine the green peas, coriander, green chillies, garlic, ginger, lemon juice, sugar and salt in a blender and grind to a fine paste using approx. 2 tablespoons of water. Store refrigerated. With its nutty texture and flavour, matar ki chutney is further enhanced with green chillies, coriander, and such ingredients that make it a vibrant spread for breads and buns. The perfect balance of garlic, ginger, green chillies, lemon juice and sugar lends a dose of excitement to this green peas and coriander chutney. You can even use it for sandwiches like Veg Toast Sandwich. The green peas are a good source of fibre which is beneficial for a healthy gut. With just 10 calories and 0.7 g of fibre per tbsp., this healthy hare matar ki chutney qualifies as a healthy heart accompaniment to Indian steamed snacks. By avoiding the use of sugar, even diabetics can enjoy this chutney with their favourite healthy snacks like Oats Methi Muthia. Tips for green peas chutney. 1. The green should be boiled well - neither under cooked nor overcooked. 2. If you want to freeze this chutney for a long time, avoid adding garlic. It will stay fresh for 1 month. Enjoy green peas chutney recipe | matar ki chutney | green peas and coriander chutney | healthy hare matar ki chutney | with step by step photos below. | [To make green peas chutney, combine all the ingredients in a blender and grind to a fine paste using approx. 2 tablespoons of water. Store the green peas chutney refrigerated.] | [Energy, 10 cal, Protein, 0.6 g, Carbohydrates, 1.8 g, Fiber, 0.7 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 1.9 mg] | green-peas-chutney-5258r |
| rcp33267 | Green Peas Dhokla ( Non- Fried Snacks ) | Snacks | NA | [green peas puree, besan (bengal gram flour), salt, powdered sugar, ginger-green chilli paste, citric acid (nimbu ka phool) water, oil, fruit salt, oil, mustard seeds ( rai / sarson), asafoetida (hing), chopped green chillies, chopped coriander (dhania), grated coconut] | 10 mins | 13 mins | [Gujarati Farsans, Breakfast Dhokla, Quick Evening Snacks, Indian Snacks for Entertaining, School Time Snacks, Evening Tea Snacks, Indian Party] | 8Makes 8 servings | Gujarati | green peas dhokla recipe | matar dhokla | Gujarati snack recipe | green dhokla | with 40 images. green peas dhokla are easy and delicious dhoklas that are made nutritious by the addition of green peas, which are full of fibre and also impart a nice green colour. The batter of matar dhokla is made with the besan, green peas purée, salt, powdered sugar, ginger- green chilli paste, citric acid-water mixture and water. It is poured into a greased thali and steamed in a steamer till done. Finally, a tempering of mustard seeds, green chillies and asafoetida in oil is poured over the dhokla. Garnishing the green dhokla with coriander and coconut gives a truly traditional touch. Besan is a versatile ingredient that is used to make most farsaans. Here it is used to thicken the batter in green peas dhokla . Citric acid crystals are added to this Gujarati snack recipe to impart the required tanginess to this dhokla. You can use lemon juice instead if you wish to. Remember to use your hands to mix the batter, else the lumps won’t break and won’t cook well too. Serve green peas dhokla immediately with green chutney. Enjoy green peas dhokla recipe | matar dhokla | Gujarati snack recipe | green dhokla | with video given below. | [To make green peas dhokla, combine the besan, green peas purée, salt, powdered sugar, ginger- green chilli paste, citric acid-water mixture and ½ cup of water plus 2 tablespoons of water and mix well with your hand to get a smooth mixture. Keep aside., Grease a 175 mm. (7") diameter thali with little oil. Keep aside., Just before steaming, add the fruit salt and add 1 tbsp of water over it., When the bubbles form, mix gently., Pour the batter immediately into a greased thali and shake the thali clockwise to spread it to make an even layer., Steam in steamer for 12 minutes or till the dhoklas are cooked. Keep aside., Heat the oil in small pan and add the mustard seeds., When the seeds crackle, switch off the flame, add the asafoetida and green chillies and mix well., Add 1 tbsp of water and pour the tempering over the green peas dhoklas., Cool slightly and cut into square pieces., Garnish the green peas dhokla with coriander and coconut and serve immediately with green chutney., Always use your hands while mixing the batter to break the lumps., To make 1 cup green peas purée, blend 1½ cups fresh green peas in a mixer till smooth. Keep refrigerated till use.] | [Energy, 105 cal, Protein, 4.3 g, Carbohydrates, 14.2 g, Fiber, 3.9 g, Fat, 3.5 g, Cholesterol, 0 mg, Sodium, 11 mg] | green-peas-dhokla--non--fried-snacks---33267r |
| rcp4884 | Green Peas Dhokla, Microwave Dhokla Recipe | BreakFast | NA | [crushed green peas, besan (bengal gram flour), ginger-green chilli paste, powdered sugar, lemon juice, salt, fruit salt, oil, mustard seeds ( rai / sarson), chopped green chillies, asafoetida (hing), chopped coriander (dhania), grated coconut, green chutney] | 10 mins | 6 mins | [Gujarati Farsans, Gujarati Breakfast, Breakfast Dhokla, Breakfast Microwave, Microwave Indian Snack, Indian Birthday Party, Microwave] | 2Makes 2 servings | Gujarati | Ever wondered if it is possible to make succulent and satiating dhoklas within minutes? Your dream comes true, with this Green Peas Dhokla. A quick batter of crushed green peas and besan pepped up with lemon juice and ginger-green chilli paste is cooked into dhoklas within three minutes, in the microwave oven. A traditional tempering and garnish enhance the flavour and aroma of the Microwave Green Peas Dhokla, enabling you to place an irresistible treat on the table within minutes, as if it were magic. | [Combine all the ingredients in a deep bowl, except the fruit salt along with approx. ¼ cup of water and mix very well using your hands., Just before steaming, add the fruit salt and 2 tsp of water and mix gently., Pour into a 150 mm. (6") diameter greased microwave safe dish with a lid and microwave on high for 3 minutes covered. Remove and let it stand for 2 minutes., Combine the oil and the mustard seeds in a microwave safe bowl and microwave on high for 2 minutes., Add the green chillies and asafoetida and microwave on high for 1 more minute., Pour the tempering over the dhoklas and cut into square pieces., Garnish with the chopped coriander and grated coconut and serve immediately with green chutney.] | [Energy, 267 cal, Protein, 10.2 g, Carbohydrates, 34.4 g, Fiber, 8.3 g, Fat, 9.8 g, Cholesterol, 0 mg, Sodium, 31.9 mg] | green-peas-dhokla-microwave-dhokla-recipe-4884r |
| rcp40621 | Green Peas Kheer, Matar ki Kheer | NA | NA | [milk, crushed green peas, sugar, cardamom (elaichi) powder, cornflour, milk] | 10 mins | 18 mins | [Collection of Kheer, Indian Party, Non-stick Pan, Quick Indian Sweets] | 4Makes 4 servings | Indian | An unusual recipe that is sure to steal your hearts, the Green Peas Kheer has a pleasant colour, soothing texture and unique flavour. A generous dose of milk gives the Matar ki Kheer a rich flavour, while coarsely crushed peas gives it an interesting mouth-feel that you will relish in every spoonful. You need to make sure that the green peas are boiled really well, so that there is no raw smell. Lace the kheer with a sprinkling of cardamom powder, and you are all set to pamper your sweet tooth. Whether it is a special festive Occasion or a Party ,the dessert counter would be incomplete without this unusual Green Peas Kheer. | [Boil the milk in a deep non-stick pan on a medium flame for 5 minutes, while stirring occasionally., Add the sugar, mix well and cook on a medium flame for 6 minutes, while stirring occasionally., Add the green peas, mix well and cook on a medium flame for 6 minutes, while stirring occasionally., Add the cornflour-milk mixture, mix well and cook on a medium flame for 1 minute, while stirring continuously., Switch off the flame, add the cardamom powder and mix well., Serve warm.] | [Energy, 312 cal, Protein, 10.2 g, Carbohydrates, 36.1 g, Fiber, 4.1 g, Fat, 10.3 g, Cholesterol, 25.2 mg, Sodium, 33.6 mg] | green-peas-kheer-matar-ki-kheer-40621r |
| rcp1742 | Green Peas Masala Curry ( Quick Recipe) | NA | Veg | [boiled green peas, milk, plain flour (maida), cumin seeds (jeera) powder, chilli powder, oil, cumin seeds (jeera), asafoetida (hing), grated onions, chopped tomatoes, salt] | 10 mins | 9 mins | [Punjabi Sabzis, Frozen Foods, Indian Freezer Recipes, Sabzis with Gravies, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Indian Party, Kadai Veg] | 2Makes 2 servings | Punjabi | green peas masala recipe | restaurant style green peas masala curry | dhaba style matar masala | green peas masala Punjabi style is a delightful accompaniment that can be made in a jiffy using frozen peas, readily available spice powders. Learn how to make restaurant style green peas masala. In contrast to most Punjabi sabzis which have an elaborate procedure with loads of finely chopped veggies, this green peas masala Punjabi style is very simple, yet flavoursome and mouth watering. To make green peas masala, combine the milk, plain flour, cumin seeds powder and chilli powder in a deep bowl, mix well and keep aside. Heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds. Add the asafoetida and grated onion and sauté on a medium flame for 1 minute. Add the tomatoes and saute on a medium flame for 1 minute. Add the milk mixture, green peas and salt, mix well and cook on a slow flame for 6 minutes or till the curry thickens, while stirring occasionally. Serve hot. When fresh green peas are in season, this dhaba style matar masala is worth a try! Made in less than 20 minutes, it’s a perfect accompaniment to Parathas and Naan. Try other recipes like Healthy Green Curry or Vegetable Makhanwala. Enjoy green peas masala recipe | restaurant style green peas masala curry | dhaba style matar masala | with step by step images. | [Combine the milk, plain flour, cumin seeds powder and chilli powder in a deep bowl, mix well and keep aside., Heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds., Add the asafoetida and grated onion and sauté on a medium flame for 1 minute., Add the tomatoes and saute on a medium flame for 1 minute., Add the milk mixture, green peas and salt, mix well and cook on a slow flame for 6 minutes or till the curry thickens, while stirring occasionally., Serve hot.] | [Energy, 243 cal, Protein, 9.8 g, Carbohydrates, 19.5 g, Fiber, 6.3 g, Fat, 11.6 g, Cholesterol, 16 mg, Sodium, 26.9 mg] | green-peas-masala-curry--quick-recipe-1742r |
| rcp39144 | Green Peas Pancake | Snacks | NA | [boiled green peas, rice flour (chawal ka atta), besan (bengal gram flour), turmeric powder (haldi), chopped green chillies, salt, fruit salt, oil, grated paneer (cottage cheese), grated carrot, chopped tomatoes] | 10 mins | 15 mins | [Indian Pancakes, Evening Tea Snacks, Indian Tawa, Tava, Snack Recipes for Kids, High Fiber Foods for Kids] | 30Makes 30 mini pancakes | Indian | These green peas pancakes are quite an interesting alternative to the traditional south indian uttapa, which is commonly had for breakfast. This tasty snack has a high folic acid and fibre content, making it very nutritious. Plus, it is also easy to make without the need for any fermentation. Always keep some fruit salt handy for such quick-fix delights. | [Grind the green peas in a blender to a coarse paste, using very little water., Transfer the paste to a bowl, add the rice flour, besan, turmeric powder, green chillies, salt and water (as required) and mix well to make a batter of pouring consistency., Just before making the pancakes, add the fruit salt and mix gently., Heat a non-stick tava (griddle) and grease it lightly using a little oil., Pour a small spoonful of the batter on the tava and spread it to make a 50 mm. (2") diameter circle., Sprinkle a little paneer, carrots and tomatoes over it and smear a little oil along the edges of the pancake., When cooked on one side, turn it over and cook on the other side for a few seconds., Repeat steps 4 to 7 to make more mini pancakes., Serve hot., You can make 5 to 6 pancakes on a tava at a time. Alternatively you can also use a mini uttapa pan.] | [Not Given] | green-peas-pancake-39144r |
| rcp34453 | Green Peas Panki | Snacks | NA | [banana leaves (kele ka patta), oil, rice flour (chawal ka atta), urad dal (split black lentils), curds (dahi), chopped green chillies, crushed green peas, chopped coriander (dhania), roasted and coarsely crushed cumin seeds (jeera), salt, fruit salt, green chutney] | 15 mins | 4 mins | [Quick Evening Snacks, Low Calorie Indian Snacks, Microwave, Microwave, Quick Snacks / Quick Starters, Soluble Fibre Indian Diet] | 18Makes 18 pankis | Indian | Were you thinking that traditional foods can be made only with kadhais and tavas? pankis can be made quite swiftly in the Microwave too. Here is how! but, ensure you spread the batter very thinly for fine results. | [Cut the banana leaves into circles using a 75 mm. (3") diameter cookie cutter., Apply a little oil on one side of each banana leaf and keep aside., Combine all the remaining ingredients, except the fruit salt, along with approx. . ¾ cup of water in a bowl and mix well to make a batter of pouring consistency., Add the fruit salt and 2 tsp of water over it., When the bubbles form, mix gently., Put 1 tbsp of the batter on the greased side of a banana leaf and spread it evenly to make a thin layer., Cover with another banana leaf with the greased side facing downwards., Repeat steps 6 and 7 to make 5 more pankis., Place 6 pankis at a time in a microwave-safe dish and microwave on high for 1 minute 20 seconds or till cooked., Repeat with the remaining batter and banana leaves to make 12 more pankis in 2 more batches., Serve immediately with green chutney.] | [Energy, 37 cal, Protein, 0.5 g, Carbohydrates, 2.8 g, Fiber, 0.4 g, Fat, 2.6 g, Cholesterol, 0 mg, Sodium, 0.7 mg] | green-peas-panki-34453r |
| rcp33281 | Green Peas Panki ( Non- Fried Snacks ) | Snacks | NA | [crushed green peas, rice flour (chawal ka atta), urad dal (split black lentil) flour, chopped coriander (dhania), chopped green chillies, salt, cumin seeds (jeera) powder, fruit salt, banana leaves (kele ka patta), oil, green chutney] | 15 mins | 15 mins | [Gujarati Farsans, Gujarati Dry Snacks, Quick Evening Snacks, Indian snacks with little planning, Indian Tawa, Indian Party, Quick Snacks / Quick Starters] | 8Makes 8 pankis | Gujarati | green peas panki recipe | Indian style vegetable panki | steamed snack recipe | Gujarati snacks | green peas panki is a popular Gujarati snack made of a rice flour batter that is cooked between 2 banana leaves. Learn how to make Indian style vegetable panki. To make green peas panki, combine the rice flour, urad dal flour, green peas, coriander, green chillies, salt, cumin seeds powder and ¾ cup of water in a deep bowl and mix well to make a batter of dropping consistency. Add the fruit salt and 2 tbsp of water over it. When the bubbles form, mix gently. Apply a little oil on one side of each banana leaf and keep aside. Place a banana leaf on a flat, dry surface and pour 2 tbsp of the batter over it. Cover with another banana leaf with the greased side over the batter, press it gently to spread the batter evenly to make a thin layer. Cook on a non-stick tava (griddle) till light brown spots appear on both the leaves and the panki in between peels off the leaves easily. Repeat steps 5 to 7 to make 7 more pankis. Serve immediately with green chutney. Pankis are steamed snacks and hence considered a light snack. Gujarati’s love the different types of pankis that feature on their menu. This Gujarati snack recipe features green peas which when added to the panki batter make it look more appealing. Pepped up only with cumin seeds, coriander and green chillies, when the Indian style vegetable panki is cooked in between 2 banana leaves and served hot with green chutney, it is 100% excitement. You can think beyond green peas and try other varieties of pankis like Moong Dal Panki, Corn Panki and even the healthier version – Moong Sprouts Panki. This steamed snack recipe is definitely a tad healthier than the fried snacks as green peas add in fibre which is important for a healthy digestive system. However, to make it enormously healthy replace rice flour with wheat flour, oats four or ragi flour. Adjust the consistency of the batter with water accordingly. Ensure that the batter is thick enough to spread but not of pouring consistency. Tips for green peas panki. 1. Crush the green peas coarsely as you would enjoy the mouthfeel in the panki. 2. Buy dark green coloured banana leaves as peeling the panki from these leaves is easier. 3. Remember to serve them immediately with green chutney to relish the perfect Gujarati snack. Enjoy green peas panki recipe | Indian style vegetable panki | steamed snack recipe | Gujarati snacks | with step by step photos. | [Combine the rice flour, urad dal flour, green peas, coriander, green chillies, salt, cumin seeds powder and ¾ cup of water in a deep bowl and mix well to make a batter of dropping consistency., Add the fruit salt and 2 tbsp of water over it., When the bubbles form, mix gently., Apply a little oil on one side of each banana leaf and keep aside., Place a banana leaf on a flat, dry surface and pour 2 tbsp of the batter over it., Cover with another banana leaf with the greased side over the batter, press it gently to spread the batter evenly to make a thin layer., Cook on a non-stick tava (griddle) till light brown spots appear on both the leaves and the panki in between peels off the leaves easily., Repeat steps 5 to 7 to make 7 more pankis., Serve immediately with green chutney., You can use grated paneer, cabbage, carrots instead of green peas for the above recipe.] | [Energy, 54 cal, Protein, 1.6 g, Carbohydrates, 7.3 g, Fiber, 1.3 g, Fat, 2 g, Cholesterol, 0 mg, Sodium, 1.9 mg] | green-peas-panki--non--fried-snacks--33281r |
| rcp22362 | Green Peas Paratha | BreakFast | Veg | [whole wheat flour (gehun ka atta), jowar (white millet) flour, salt, ghee, ghee, cumin seeds (jeera), chopped green chillies, boiled green peas, salt, whole wheat flour (gehun ka atta), oil] | 10 mins | 25 mins | [Punjabi roti recipes | Punjabi parathas, Frozen Foods, Indian Freezer Recipes, Breakfast Theplas, Parathas, Parathas, Stuffed Veg Parathas, All-in-one Parathas, Tava] | 4Makes 4 parathas | Punjabi | green peas paratha recipe | matar paratha | Indian style stuffed green pea paratha | peas paratha for acidity | green peas paratha is a filling Indian staple which can be enjoyed hot and fresh, for breakfast or as the main course for lunch or dinner. Learn how to make matar paratha. Every other person complains of acidity these days, due to a stressful lifestyle and irregular food habits. However, eating the right foods can keep acidity at bay. Avoid refined foods like maida to make Indian breads and turn to jowar flour or bajra flour or wheat flour in combination with the other 2 flours as we have done in the recipe of peas paratha for acidity. To make green peas paratha, first make the dough. Sieve both the flours with the salt. Combine the flours and ghee and knead to make a soft dough using enough water. and knead to make a soft dough using enough water. Then make the matar stuffing. Heat the ghee in a pan and add the cumin seeds and fry till they crackle. Add the green chillies and cook for 1 minute. Add the mashed peas and salt and mix well. Cool completely. Divide the dough and stuffing into 4 equal portions. Roll out one portion of the dough into a circle of 75 mm. (3") diameter using flour for rolling. Place one portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly. Roll out again into a circle of 150 mm. (6") in diameter, using flour for rolling. Heat non-stick pan and cook each paratha, until both sides are golden brown using ¼ teaspoon of oil. Make your stomach smile again, with this yummy and healthy Indian style stuffed green pea paratha. Green pea is said to be alkaline, and when combined with wheat flour and jowar flour, it helps to balance the acid-alkaline ratio. Go easy on the spices while making matar paratha, to make the job easy for your stomach! Avoid using too much fat for cooking the parathas as that too can aggravate acidity. Green peas paratha is also brimming with fibre from the matar, and hence a wise addition to a healthy heart menu. One stuffed paratha will satiate you at dinner time. Accompany it with a bowl of curd. It is probiotic and soothing to the stomach as well. Tips for green peas paratha. 1. As a variant, you can use bajra flour instead of jowar flour in the dough as that too is alkaline. 2. If you do not wish to make stuffed paratha, you can avoid cooking the stuffing and combine all its ingredients (except the ghee) with the flour to make all in one paratha. Adjust salt as per taste then. Learn to make green peas paratha recipe | matar paratha | Indian style stuffed green pea paratha | peas paratha for acidity | with recipe below. | [Sieve both the flours with the salt., Combine the flours and ghee and knead to make a soft dough using enough water., Divide the dough into 4 equal portions and keep aside., Heat the ghee in a pan and add the cumin seeds and fry till they crackle., Add the green chillies and cook for 1 minute., Add the mashed peas and salt and mix well., Cool completely and divide the stuffing into 4 equal portions. Keep aside., Roll out one portion of the dough into a circle of 75 mm. (3") diameter using flour for rolling., Place one portion of the stuffing in the centre of the circle., Bring together all the sides in the centre and seal tightly., Roll out again into a circle of 150 mm. (6") in diameter, using flour for rolling., Heat non-stick pan and cook each paratha, until both sides are golden brown using ¼ teaspoon of oil., Repeat with the remaining dough and stuffing to make 3 more parathas., Serve the green peas paratha hot.] | [Energy, 166 cal, Protein, 6.1 g, Carbohydrates, 27.7 g, Fiber, 6.6 g, Fat, 3.9 g, Cholesterol, 0 mg, Sodium, 395.6 mg] | green-peas-paratha-22362r |
| rcp38608 | Green Peas Paratha ( Gluten Free Recipe) | BreakFast | NA | [rice flour (chawal ka atta), jowar (white millet) flour, green peas, chopped coriander (dhania), cumin seeds (jeera), chopped green chillies, salt, oil, rice flour (chawal ka atta), oil] | 10 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Breakfast Theplas, Parathas, Parathas, Indian Tawa, Non-stick Pan, Gluten Free Parathas] | 6Makes 6 parathas (6 paratha ) | Punjabi | Green peas add colour and taste to these wholesome gluten free rice and jowar flour parathas. Serve them for breakfast or make a meal out of them at lunch or dinner time! | [Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water., Divide the dough into 6 equal portions and roll out each portion into a circle of 125 mm (5”) diameter, using a little rice flour for rolling, Heat non-stick tava (griddle) and cook each paratha, using a little oil, till they turn golden brown in colour from both sides., Serve immediately.] | [Energy, 126 cal, Protein, 2.4 g, Carbohydrates, 16.9 g, Fiber, 2.1 g, Fat, 5.3 g, Cholesterol, 0 mg, Sodium, 2.1 mg] | green-peas-paratha----gluten-free-recipe-38608r |
| rcp3496 | Green Peas Paratha for Diabetics, Weight Loss, Heart | BreakFast | NA | [boiled green peas, whole wheat flour (gehun ka atta), salt, chopped green chillies, low fat curds (dahi), carom seeds (ajwain), whole wheat flour (gehun ka atta), peanut oil] | 10 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Breakfast Theplas, Parathas, Tava, Quick Breakfast Indian, Quick Rotis / Parathas] | 5Makes 5 parathas | Punjabi | healthy green pea paratha recipe | matar paratha for weight loss, acidity | diabetic green pea paratha | with amazing 25 images. healthy green pea paratha are sustaining and wholesome. Puréed green peas are combined with whole wheat flour to make this delicious paratha dough. In diabetic green pea paratha, both whole wheat flour and green peas are rich in fibre, which aids in controlling blood sugar levels. Each paratha being cooked in ¼ teaspoon of oil is absolutely healthy for diabetics, as well as the whole family. I usually make this at home when any of my family member is down with acidity, as green pea is said to be alkaline, and when combined with wheat flour, it helps to balance the acid-alkaline ratio. Remember to reduce the green chillies used in matar paratha for acidity. The matar paratha for weight loss doesn’t use much ingredients and is simple to make. All you need to do is puree the boiled green peas in a blender. Further, transfer it to a bowl, add whole wheat flour, salt, green chillies, low fat curds and carom seeds. Knead into a soft dough without using any water. Next, divide and roll into a chapatti and cook using peanut oil until golden brown from both the sides. Serve green pea paratha hot. Green peas are a fair source of carbs, but their high fiber count and low glycemic index (22) makes diabetic green pea paratha suitable for diabetes. Green peas are best combined with another fiber rich food so the overall glycemic count of the recipe is well maintained. So, here we have combined them with whole wheat flour (and not low fiber maida) and put up in the form of a paratha on the table. With the addition of just a few basic spices from our masala dabba, these parathas are remarkably tasty when served off the tava. Serve matar paratha for weight loss with protein rich low fat curds and not pickle. Serve the green pea paratha for acidity fresh off the tava with Karela Kadhi and Carrot Garlic Chutney. It is recommended that a diabetic should restrict to only 1 Green Peas Paratha, so as to not go overboard on the carb intake. Enjoy healthy green pea paratha recipe | matar paratha for weight loss, acidity | diabetic green pea paratha | recipe with detailed step by step photos below. | [To make healthy green pea paratha, purée the green peas in a blender without using water into a smooth paste., Transfer the green pea paste into a deep bowl. Add all the remaining ingredients and knead into a soft dough without using water., Divide the dough into 5 equal portions., Roll out each portion into a 125 mm. (5") diameter circle with the help of a little wheat flour., Cook each green peas paratha on a non-stick tava (griddle) on a medium flame, using ½ tsp of peanut oil till they turn golden brown in colour from both the sides., Serve the healthy green pea paratha hot.] | [Amt, 26 gm, Energy, 60 kcal, Protein, 2.4 gm, Cho, 9.9 gm, Fat, 1.2 gm, Vit-A, 23.8 mcg, Vit-C, 1.3 mg, Calcium, 12.1 mg, Iron, 0.7 mg, F.Acid, 5.1 mcg, Fibre, 0.8 gm] | green-peas-paratha-for-diabetics-weight-loss-heart-3496r |
| rcp404 | Green Peas Pod Soup, Hara Vatana Soup Recipe | NA | NA | [green pea pods, green peas, chopped onions, butter, salt freshly ground black pepper (kalimirch)] | 15 mins | 20 mins | [Thick / Creamy Indian Soups, Indian Pressure Cooker, Western Party, Pressure Cooker, Non-stick Pan, Presssure Cooker Soups, High Fiber] | 6Makes 6 servings | Indian | This interesting Green Peas Pod Soup (Hara Vatana Soup) makes use of both the pod and the fresh green peas inside! Sautéed in butter together with onions, the pods and peas acquire a very appetizing aroma and flavour, which makes the soup a top-class starter! A simple seasoning of pepper is all that this soup needs to win over the diners’ hearts. To add some crunch top with Toasted Croutons , Garlic Croutons, Potato Croutons or Cheese Croutons . | [Heat the butter in a pressure cooker, add the green pea pods, fresh green peas, onions and sauté on a medium flame for 2 minutes., Add 1 cup of water, mix well and pressure cook for 1 whistle., Allow the steam escape before opening the lid., Cool slightly and blend in a mixer till smooth., Strain the mixture along with 1 cup of water using a strainer., Transfer the mixture into a deep non-stick pan, add the salt and pepper, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve hot.] | [Energy, 34 cal, Protein, 1.8 g, Carbohydrates, 4.9 g, Fiber, 2.1 g, Fat, 0.8 g, Cholesterol, 2.5 mg, Sodium, 10.5 mg] | green-peas-pod-soup-hara-vatana-soup-recipe-404r |
| rcp7587 | Green Peas Sandwich | Snacks | NA | [boiled and coarsely crushed green peas, toasted whole wheat bread slices, tomato slices, salt, curd (dahi), fresh cream, chopped onions, chopped capsicum, tomato ketchup, sugar, red chilli sauce, chopped green chillies, mustard (rai / sarson) powder, salt] | 15 mins | 0 mins | [American Breakfast, Quick breakfast, Breakfast Sandwiches, Quick Evening Snacks, School Time Snacks, Bread Snack, Toast Sandwich] | 4Makes 4 sandwiches. | American | green peas sandwich recipe | Indian style matar sandwich | healthy green pea sandwich | with 20 amazing images. Chock full of nutrients required for growth, green peas make a surprising filling for sandwiches! Learn how to make green peas sandwich recipe | Indian style matar sandwich | healthy green pea sandwich | In green peas sandwich recipe, creamy spread of green peas with juicy tomatoes adds charm to crisp toasted bread. The contrast between the texture of the bread and the spread is very appealing, Full of fibre and protein, this healthy green pea sandwich made healthy by replacing high calorie and fattening dressing...with a healthier version which is made using curds and very little cream. Tips to make green peas sandwich: 1. We have frozen green peas but you can also use fresh green peas and boil them. 2. Instead of green capsicum you can use coloured capsicum. 3. Instead of whole wheat bread you can also use multigrain bread. Enjoy green peas sandwich recipe | Indian style matar sandwich | healthy green pea sandwich | with detailed step by step photos. | [To make green peas sandwich, combine the green peas and the prepared thousand island dressing in a deep bowl and mix well., Divide the stuffing into 4 equal portions and keep aside., Place a bread slice on a clean dry surface., Spread a portion of the stuffing evenly on it and place 3 tomato slices over it. Sprinkle a little salt over it, and sandwich it using another bread slice., Repeat steps 2 to 4 to make 3 more sandwiches., Serve the green peas sandwich immediately., If your kids are fussy, be innovative and cut the sandwiches into different shapes like triangles, circles or even teddy bears or pussycats.] | [Energy, 131 cal, Protein, 4.7 g, Carbohydrates, 22.8 g, Fiber, 1.1 g, Fat, 2.3 g, Cholesterol, 1.2 mg, Sodium, 31.6 mg] | green-peas-sandwich-7587r |
| rcp36416 | Green Peas Uttapam, Hare Matar Ke Uttapam | Snacks | NA | [boiled and coarsely crushed green peas, rice flour (chawal ka atta), urad dal (split black lentils), curd (dahi), chopped green chillies, chopped coriander (dhania), roasted and coarsely ground cumin seeds (jeera), salt, oil, green chutney] | 10 mins | 35 mins | [South Indian, South Indian Uttapam, South Indian Breakfast, Indian Snacks for Entertaining, Evening Tea Snacks, Indian Birthday Party, Quick Snacks / Quick Starters] | 35Makes 35 uttapas (7uttapa ) | South Indian | green peas uttapam recipe | hare matar ke uttapam | green peas and rice flour uttapam | matar and chawal ka atta uttapam | with 32 amazing images. green peas uttapam recipe | hare matar ke uttapam | green peas and rice flour uttapam | matar and chawal ka atta uttapam is a super tasty snack made with most common ingredients. Learn how to make hare matar ke uttapam. To make green peas uttapam, combine all the ingredients in a deep bowl along with 2 cups of water and mix well using a whisk. Heat a mini uttapa pan and grease it with oil. Pour a spoonful of the batter in each uttapa mould to make a 75 mm. (3") diameter round. Cook the uttapa, using oil, till they turn golden brown in colour from both the sides. Repeat steps 2 to 4 to make more uttapas. Serve immediately with green chutney. With its striking appearance and vibrant taste, the hare matar ke uttapam is nothing short of a winner! A batter of rice, urad and green peas is perked up with apt flavorings and cooked into delicious mini uttapams. Served with green chutney, the matar and chawal ka atta uttapam makes a mouth-watering snack. You could also serve the mini uttapam as an attractive platter, topped with an assortment of colourful chutneys like Green Chutney, Coconut Chutney and Spicy Onion Chutney or Tomato Chutney . Since the batter requires no grinding or fermenting, this green peas and rice flour uttapam can be made as a quick Snack any time you wish. Tips for green peas uttapam. 1. Prefer to use a whisk to mix the batter. This ensures that the batter is lump free. 2. The batter consistency is not thick and easily pourable. 3. Serve vatana and chawal ka atta uttapam with green chutney. See how to make green chutney. 4. You will need a mini non stick uttapam pan to make green peas uttapam. This is easily available in India. Enjoy green peas uttapam recipe | hare matar ke uttapam | green peas and rice flour uttapam | matar and chawal ka atta uttapam | with step by step photos. | [To make green peas uttapam, combine all the ingredients in a deep bowl along with 2 cups of water and mix well using a whisk., Heat a mini uttapa pan and grease it with oil., Pour a spoonful of the batter in each uttapa mould to make a 75 mm. (3") diameter round., Cook the uttapa, using oil, till they turn golden brown in colour from both the sides., Repeat steps 2 to 4 to make more uttapas., Serve the green peas uttapam immediately with green chutney.] | [Energy, 79 cal, Protein, 1.7 g, Carbohydrates, 16.8 g, Fiber, 0.8 g, Fat, 0.4 g, Cholesterol, 0.1 mg, Sodium, 1.4 mg] | green-peas-uttapam-hare-matar-ke-uttapam-36416r |
| rcp1507 | Green Peas, Potato and Paneer Cutlet | Snacks | Veg | [boiled green peas, peanut oil, chopped green chillies, baking soda, lemon juice, sugar, salt, mashed potatoes, chopped green chillies, turmeric powder (haldi), sugar, salt, peanut oil, grated paneer (cottage cheese), chopped green chillies, cornflour, salt, plain flour (maida) water, bread crumbs, peanut oil, tomato ketchup] | 30 mins | 30 mins | [American Burgers / Grills, Vegetarain Kebabs, Indian Snacks for Entertaining, Evening Tea Snacks, Indian Cutlets, Veg Cutlets, Tikki Recipes, Collection of Tikki, Raksha - Bandhan] | 12Makes 12 cutlets (12 cutlet ) | Indian | green peas potato and paneer cutlet recipe | aloo matar paneer tikki | matar paneer cutlet | green peas and cottage cheese cutlet | with 35 amazing images. aloo matar paneer tikki involves making paneer mixture, potato mixture and a green peas mixture — all of which is to be mixed well and deep-fried. You need to set aside a bit of time to make it, but it is definitely worth doing so!! The green pea mixture in aloo matar paneer tikki has the perfect balance of spiciness along with tanginess. The potato mixture, on the other hand, is spiced slightly and is the paneer mixture. To make green peas potato and paneer cutlet, first make the green pea mixture. For that, heat the oil in a non stick pan. Add the green chillies, green peas, soda-bi-carb, lemon juice, sugar and salt and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Cool completely. For that potato mixture, combine potatoes, green chillies, turmeric powder, sugar and salt in a bowl and mix well. Heat the oil in a broad non-stick pan, add the potato mixture and cook on a medium flame for 1 minute, while stirring continuously. Keep aside to cool slightly. Though you may feel it surprising to make 3 different types of mixture and eventually combine them into one, but this exclusivity is what makes green peas and cottage cheese cutlet so unique and make it stand out from the rest of the tikkis. Serve matar paneer cutlet dotted with tomato ketchup. And if you want to be more creative try serving it with Chilli Garlic Sauce . Tips for green peas potato and paneer cutlet. 1. You can keep the green pea mixture ready, but shape the cutlets just before deep-frying. 2. The maida batter should be thick enough to coat the cutlet well. It should not be of pouring consistency like dosa batter. 3. The use of bread crumbs tend to change the colour of the oil in which they are fried. So do not use excess oil and deep fry a few at a time. Check out our collection of chutneys, dip and sauces to serve with Green Peas, Potato and Paneer Cutlet. Enjoy green peas potato and paneer cutlet recipe | aloo matar paneer tikki | matar paneer cutlet | green peas and cottage cheese cutlet | with step by step photos. | [Heat the oil in a non stick pan, add the green chillies and sauté on a medium flame for a few seconds., Add the green peas, soda-bi-carb, lemon juice, sugar and salt and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Remove from the flame and keep aside to cool completely., Combine the potatoes, green chillies, turmeric powder, sugar and salt in a bowl and mix well., Heat the oil in a broad non-stick pan, add the potato mixture and cook on a medium flame for 1 minute, while stirring continuously., Keep aside to cool slightly., Combine all the ingredients in a bowl, mix well and keep aside., To make green peas, potato and paneer cutlet, combine the green pea mixture, potato mixture and paneer mixture in a bowl and mix well., Divide the mixture into 12 equal portions and shape each portion into a 67 mm. (2½“) diameter thick round cutlet., Dip each green peas, potato and paneer cutlet in the plain flour-water mixture and roll in the bread crumbs till it is evenly coated from all the sides., Heat the oil in a kadhai and deep-fry the green peas, potato and paneer cutlets, 2 to 3 at a time, till they turn golden brown in colour from both the sides. Drain on absorbent paper., Serve the green peas, potato and paneer cutlet immediately with tomato ketchup.] | [Energy, 153 cal, Protein, 3.7 g, Carbohydrates, 16.1 g, Fiber, 1.8 g, Fat, 8.1 g, Cholesterol, 0 mg, Vitamin A, 100.8 mcg, Vitamin B1, 0 mg, Vitamin B2, -0.1 mg, Vitamin B3, 0.3 mg, Vitamin C, 4 mg, Folic Acid, 4.2 mcg, Calcium, 39.3 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 3.3 mg, Potassium, 55.2 mg, Zinc, 0.1 mg] | green-peas-potato-and-paneer-cutlet-1507r |
| rcp3418 | Green Peppercorns in Brine | NA | NA | [green peppercorns, turmeric powder (haldi), salt, lemon juice, oil] | 15 mins. | 5 mins. | [South Indian Chutney, Pickles / Achar, Oil free Achaar] | 2Makes 2 cups. (28 tbsp ) | South Indian | Green peppercorns bottled in brine (i.e. salt solution) are exported from Tamil Nadu to other parts of the world. This delicacy of unripe peppers is available for only for a few weeks in a year i.e. before the monsoons and before the onset of the winters. You will find them at certain specialty vegetable vendors, so look out for them. Carefully wash the peppercorns so that you can retain them with their stalks on. A teaspoon of oil added to the recipe acts as a protective covering for the peppercorns and helps to keep them for a longer period. | [Wash the green peppercorns carefully (so as to retain them on their stalks) and pat them dry using a dry kitchen towel. Keep aside., Boil 2 cups of water in a pan. Add the turmeric powder and salt and mix well. Cool completely., Add the peppercorns and lemon juice and mix gently., Bottle the pickle in a sterilised glass jar. The salt water should just cover the peppercorns. Add the oil., Leave aside in a cool dry place., This pickle is ready to serve after 3 to 4 days. It can stored for upto 1 year (at room temperature).] | [Energy, 4 cal, Protein, 0 g, Carbohydrates, 0.4 g, Fiber, 0.1 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 3211.4 mg] | green-peppercorns-in-brine-3418r |
| rcp33901 | Green Pulao, Microwave Recipe | NA | NA | [coriander (dhania), green chillies, ginger (adrak), garlic (lehsun), ghee, chopped onions, cinnamon (dalchini), cloves (laung / lavang), cardamoms, bayleaves (tejpatta), long grained rice (basmati), cauliflower florets, green peas, small potatoes, salt, curd kadhi] | 10 mins | 23 mins | [Pulaos, Microwave, Raksha - Bandhan, Thanksgiving, Indian Party, Western Party, Microwave] | 4Makes 4 servings | Indian | Just a sprig of coriander is enough to pep up a dish. Imagine a recipe that is characterised mainly by coriander—colour, flavour, et al! The coriander paste is what imparts a pleasant, green colour to this spicy pulao. The pulao by itself is so flavourful that all you need is a simple kadhi , raita or curds to go with it. If you are not fond of very spicy food, go easy on the chillies without any qualms… it will not compromise the taste in any way! You can also try other rice recipes in the microwave like Corn Pulao and Vegetable Biryani . | [Put the ghee in a microwave safe bowl and microwave on high for 30 seconds., Add the onions, mix well and microwave on high for 1½ minutes, stirring once in between after 45 seconds., Add the prepared paste, mix well and microwave on high for 2 minutes, stirring once in between after 1 minute., Add the cinnamon, cloves, cardamom and bay leaves, mix well and microwave on high for 1 minute., Add the rice, cauliflower, green peas, potatoes, salt and 2 cups of water and mix well. Cover and microwave on high for 20 minutes or until the water is absorbed and the vegetables are cooked, stirring thrice in between after every 5 minutes., Serve immediately with curds or kadhi.] | [Energy, 192 cal, Protein, 4.9 g, Carbohydrates, 13.2 g, Fiber, 5.9 g, Fat, 13.3 g, Cholesterol, 0 mg, Vitamin A, 633.7 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.6 mg, Vitamin C, 37.7 mg, Folic Acid, 6.2 mcg, Calcium, 49.5 mg, Iron, 1.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 28.5 mg, Potassium, 147.6 mg, Zinc, 0.3 mg] | green-pulao-microwave-recipe-33901r |
| rcp5278 | Green Salad with Honey and Curd Dressing | NA | NA | [cucumber cubes, shredded cabbage, grapes, sliced avocado, chopped celery, shredded lettuce, low fat curds, honey, mustard (rai) powder, salt] | 10 mins | 0 mins | [Healthy Heart Salads Raitas, Low Calorie Salads & Raitas] | 4Makes 4 servings | NA | A truly exotic combination of greens! avocado, though high in fat, contains good fatty acids (mono unsaturated fatty acids) that help to lower blood cholesterol. | [Put all the salad ingredients in a bowl. Refrigerate to chill., Just before serving, add the dressing and toss well., Serve immediately.] | [Energy, 122 cal, Protein, 2.6 g, Carbohydrates, 12.5 g, Fiber, 1.7 g, Fat, 6.9 g, Cholesterol, 0.1 mg, Sodium, 35.3 mg] | green-salad-with-honey-and-curd-dressing-5278r |
| rcp7522 | Green Sauce ( Jain Recipe) | NA | NA | [bottle gourd (doodhi / lauki), chopped capsicum, chopped green chillies, vinegar, salt] | 5 mins | 10 mins | [Jain Naashta, Indian Dips / Sauces, Quick Indian Dips, Gravies & Sauces] | 1Makes 1 servings | Jain | Green sauce with an interesting twist, this version features healthy ingredients such as liver-friendly bottle gourd, vitamin-rich capsicum, and immunity boosting green chillies. The ingredients are also well-balanced in terms of flavour; the sauce is spicy yet tolerable as the bottle gourd moderates fiery chillies. Make sure you use green capsicums as they contribute not just to colour but also flavour and aroma. This sauce can be served with snacks, or used in preparing other dishes. | [Combine all the ingredients with ¾ cup of water and cook till they are overdone and soft., Remove from flame, cool and blend to a smooth purée in a blender., Cool and use as required. This sauce can be stored refrigerated for upto 15 days.] | [Energy, 27 cal, Protein, 1 g, Carbohydrates, 5.3 g, Fiber, 3.5 g, Fat, 0.3 g, Cholesterol, 0.1 mg, Sodium, 3.7 mg] | green-sauce---jain-recipe-7522r |
| rcp3292 | Green Tagliatelle with Mushrooms and Broccoli | NA | Veg | [Spinach Pasta Dough, salt oil, oil, sliced mushrooms (khumbh), broccoli, garlic (lehsun), finely chopped, milk, cheese spread, french style mustard, brandy, chopped parsley, olive oil oil, salt black pepper (kalimirch) powder] | 15 mins. | 30 mins. | [Italian Veg Pasta, Pastas, Italian Party] | 4Serves 4. | Italian | Tagliatelle is a flat ribbon pasta which is native to Naples, the home of pasta dishes. Spinach tagliatelle tossed in mustard and brandy flavoured cheese sauce with the freshness of mushrooms and broccoli is simply marvelous. The addition of cheese spread to the sauce makes it of good thick coating consistency. Like the city of Naples, this sauce is mellow and sophisticated. This sauce also works well using plain fettuccine or spaghetti. | [Divide the pasta dough into 2 portions and roll out each portion as thinly as possible., Cut each pasta sheet into a 250 mm. x 250 mm. (10" x 10") square., Dust the pasta sheet with plenty of flour and roll it up tightly like a Swiss roll. Cut into 6 mm. (1/4") strips., Heat plenty of water in a broad pan and add 1 teaspoon of salt and 1 tablespoon of oil. Add a few strands of the tagliatelle to the boiling water at a time and cook for 2 minutes., Drain and transfer to a bowl of cold water to refresh it. Drain again and keep aside., Heat the olive oil in a pan, add the garlic and sauté for a few seconds., Add the mushrooms and broccoli and sauté for 2 minutes., Add the milk, cheese spread, mustard, salt and pepper and mix well. Bring to a boil, while stirring continuously., Add the brandy and parsley and mix well. Keep aside., Just before serving, reheat the sauce and toss the green tagliatelle in it., Serve hot.] | [Energy, 506 cal, Protein, 11.5 g, Carbohydrates, 27.7 g, Fiber, 0.8 g, Fat, 33 g, Cholesterol, 23.1 mg, Vitamin A, 682.4 mcg, Vitamin B1, -2.9 mg, Vitamin B2, -2.7 mg, Vitamin B3, -1 mg, Vitamin C, 15.4 mg, Folic Acid, 22.8 mcg, Calcium, 230.4 mg, Iron, 1.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 301.5 mg, Potassium, 281.1 mg, Zinc, 0.4 mg] | green-tagliatelle-with-mushrooms-and-broccoli-3292r |
| rcp4994 | Green Tomato and Bhujia Vegetable | NA | Veg | [chopped green tomatoes, bhujia, oil, cumin seeds (jeera), asafoetida (hing), chopped ginger (adrak), turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, chilli powder, sugar, salt] | 10 mins | 10 mins | [Gujarati Shaak Sabzi, Semi-Dry Sabzis, Non Stick Kadai Veg, Quick Sabzis] | 4Makes 4 servings | Gujarati | Bhujia is generally considered a tea-time snack or an addition to chaats and other savoury preparations. Have you ever tried mixing it into a subzi? In this innovative variant of the traditional Gujarati preparation Sev Tameta nu Shaak, we bring together two unusual ingredients into a quick vegetable dish, which is so easy you can prepare it as a surprise for sudden guests too. Make the Green Tomato and Bhujia Vegetable just before serving, else the bhujia will become soggy and the unique texture and mouth-feel of the dish will be lost. | [Heat the oil in a non-stick kadhai and add the cumin seeds., When the seeds crackle, add the asafoetida and ginger and sauté on a medium flame for a few seconds., Add the green tomatoes, turmeric powder, coriander-cumin seeds powder, chilli powder, sugar and salt and mix well. Cover with a lid and cook on a medium flame for 8 to 10 minutes or till the tomatoes are cooked, while stirring occasionally., Add the bhujia and mix well., Serve immediately.] | [Not Given] | green-tomato-and-bhujia-vegetable-4994r |
| rcp35917 | Green Tomato Kadhi | Lunch | NA | [chopped green tomatoes, grated coconut, green chillies, oil, mustard seeds ( rai / sarson), cumin seeds (jeera), asafoetida (hing), curry leaves (kadi patta), sugar, salt, chopped coriander (dhania)] | 20 mins | 25 mins | [Collection of Gujarati Dals / Kadhis, Jain Dal, Jain Kadhi, Indian Lunch, Kadhi recipes from all across India, Lunch Kadhi] | 4Makes 4 servings | Gujarati | Green tomato kadhi is tangy and spicy kadhi with combination of green tomatoes and green chillies. It is thickened with coconut. Serve hot with roti or rice. | [Combine the tomatoes, coconut and green chillies along with 2 cups of water and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Once completely cooled blend along with 1 cup of water in a blender till smooth., Strain the mixer in a deep bowl using a strainer and keep aside., Heat the oil in a deep kadhai and add the mustard seeds., When the seeds crackle, add the cumin seeds, asafoetida and the curry leaves and sauté for 30 seconds., Add the tomato-coconut purée, sugar, salt and coriander and simmer for 5 to 7 minutes., Serve hot.] | [Energy, 174 cal, Protein, 3.4 g, Carbohydrates, 8.1 g, Fiber, 4.3 g, Fat, 14.3 g, Cholesterol, 2.3 mg, Sodium, 59.5 mg] | green-tomato-kadhi-35917r |
| rcp1274 | Green Tomato Salsa | NA | NA | [chopped green tomatoes, chopped green chillies, chopped garlic (lehsun), chopped coriander (dhania), cumin seeds (jeera) powder, salt] | 15 mins | 0 mins | [Mexican Dips, Indian Dips / Sauces, Mexican Party, Quick Indian Dips, Gravies & Sauces, Low Calorie Dips, Sauces] | 1Makes 0.75 cup (11 tbsp ) | Indian | Salsa is a wonderful thing! It can be enjoyed as a dip with a crispy snack like Nacho Chips , or used as a spread to add taste and juiciness to Tacos , Burritos , Wraps and Rolls . This is an unusual salsa made with green tomatoes and other standard ingredients like ginger, garlic and green chillies. The characteristic and unique tanginess of green tomatoes together with these spicy ingredients has a really mouth-watering effect, which kindles your appetite and literally makes you drool. You can also try other salsa recipes like Mexican Salsa and Mango Salsa . | [Combine all the ingredients in a mixer and blend it till smooth., Serve as required.] | [Energy, 4 cal, Protein, 0.3 g, Carbohydrates, 0.5 g, Fiber, 0.1 g, Fat, 0 g, Cholesterol, 0.3 mg, Sodium, 6.8 mg] | green-tomato-salsa-1274r |
| rcp3518 | Green Tomato Salsa, Diabetic Friendly | NA | Veg | [chopped green tomatoes, spring onion , chopped, garlic (lehsun) cloves, cumin seeds (jeera), green chilli , chopped, chopped coriander (dhania), salt] | 10 mins | 0 mins | [Mexican Dips, No Cooking Veg Indian, Mexican Party, Mixer, Quick Indian Dips, Gravies & Sauces, Vitamin C Rich Indian recipes, Vitamin A Rich, Beta Carotene, Retinol] | 1Makes 1 servings | Indian | Green tomatoes are blended with spring onions and garlic to provide the necessary flavours to make this healthy dip that is sure to be a hit when you're entertaining. The addition of coriander adds further to its taste while providing Vitamins A and C . Enjoy this salsa with Baked Tortilla Chips or colourful Vegetable Crudités . | [Combine all the ingredients in a blender and grind into a coarse mixture., Chill and serve with baked tortilla chips.] | [Energy, 50 cal, Protein, 3.9 g, Carbohydrates, 8.6 g, Fiber, 2.4 g, Fat, 0.2 g, Cholesterol, 3.1 mg, Sodium, 75.2 mg] | green-tomato-salsa-diabetic-friendly-3518r |
| rcp42305 | Grilled Bellpepper, Carrot and Mushrooms, Healthy Accompaniment | NA | NA | [capsicum cubes, diagonally cut carrot, mushroom (khumbh), olive oil, sea salt (khada namak) freshly ground black pepper (kalimirch)] | 15 mins | 4 mins | [Healthy Indian Recipes, Side Dishes, Grill, Marathoners, Endurance Athletes, Triathlete, Vitamin A Rich, Beta Carotene, Retinol, Antioxidant Rich Indian, Potassium Rich] | 3Makes 3 servings | Indian | Grilling of veggies is a nice way to make healthy starters and accompaniments, which are also fabulously tasty! They also look attractive and appetizing, so everybody will be eager for a serving. We have made one such tasty yet healthy accompaniment of Grilled Bellpepper, Carrot and Mushrooms. These are multi-textured ingredients with complementary flavours so they come together beautifully. Not only that, each gives you a valuable health benefit too. Coloured capsicums are rich in vitamins that help in the formation of collagen, thereby improving skin health. Carrots do wonders for your eyesight while mushrooms have powerful antioxidant properties. What’s more, these are grilled in olive oil, an excellent source of omega-3 fatty acids. Since we have not overcooked the ingredients, the nutrients are preserved. It is best to serve this accompaniment immediately as it tends to release water after a while. You can aso try Roasted Pumpkin and Garlic or Pumpkin Raita . | [Heat the olive oil in a griller pan or a pan, add the capsicum, carrot and little sea salt and sauté on a medium flame for 2 minutes., Add the mushrooms and little sea salt and sauté on a medium flame for 2 minutes., Switch off the flame, add the pepper powder and toss gently., Serve immediately.] | [Energy, 57 cal, Protein, 1.2 g, Carbohydrates, 5.2 g, Fiber, 2.2 g, Fat, 3.6 g, Cholesterol, 0 mg, Sodium, 9.9 mg] | grilled-bellpepper-carrot-and-mushrooms-healthy-accompaniment-42305r |
| rcp42228 | Grilled Broccoli Recipe | Snacks | Veg | [broccoli florets, olive oil, lemon juice, salt freshly ground black pepper (kalimirch)] | 10 mins | 12 mins | [Evening Tea Snacks, Indian grilling, Cocktail Party, Indian Party Starters, Grill, Calcium Rich Indian Recipes, Indian Healthy Veg Snack] | 2Makes 2 servings | Indian | This is surely one of the yummiest ways to enjoy fresh and crisp broccoli! Marinated with lemon juice and black pepper, and then grilled to perfection, the Grilled Broccoli has a nice texture and fabulous flavour, with spicy and tangy tones. This delicious treat is also equally healthy, being rich in fibre, antioxidants and vitamin A, while being low in carbohydrates. It’s a great pick to serve as a starter or as a tea-time snack . You can also try recipes like Roasted Brussels Sprouts with Sea Salt or Roasted Bell Peppers . | [Combine all the ingredients in a deep bowl and toss well., Heat a non-stick griller pan till hot, arrange half the marinated broccoli on it and cook on a medium flame for 3 minutes., Turn each marinated cooked broccoli over using a tong and cook the other side as well for 3 minutes., Repeat steps 2 and 3 to make 1 more batch., Serve immediately.] | [Energy, 144 cal, Protein, 1.2 g, Carbohydrates, 2 g, Fiber, 0.6 g, Fat, 15.1 g, Cholesterol, 0 mg, Sodium, 4.2 mg] | grilled-broccoli-recipe-42228r |
| rcp42185 | Grilled Brussels Sprouts | NA | Veg | [brussels sprouts, olive oil, grated garlic (lehsun), sea salt (khada namak), freshly ground black pepper (kalimirch)] | 5 mins | 9 mins | [Side Dishes, Italian Party, Western Party, Marathoners, Endurance Athletes, Triathlete, Arthritis Diet, Sprouts, Low Veg Glycemic Index] | 2Makes 2 servings | Italian | grilled brussels sprouts recipe | Indian style grilled brussels sprouts | healthy vitamin c, folic acid, fibre rich brussels sprouts | with 15 images. grilled brussels sprouts is a nice healthy side dish to serve with your dinner. Learn to make Indian style grilled brussels sprouts. The charm of grilled brussels sprouts lies in its simplicity. Brussels sprouts are roasted in a grill pan to just the right level – such that their crunch is still retained. Sea salt, garlic and black pepper, three of the commonest seasonings are all that are used to marinate the flavour of the Brussels sprouts in Indian style grilled brussels sprouts. However, as mentioned you need to take care that you cook the Brussels sprouts only to the right extent in hot water– if you overcook it, the crunch will be lost in grilled brussels sprouts. High in fibre and low in calories, this is a healthy snack for weight watchers and those who are training. Brussels sprouts are also a good source of vitamin C, which helps strengthen the immune system and reduce inflammation in our body. Heart-friendly olive oil too adds to the health quotient of grilled brussels sprouts recipe. You can also try other recipes like Roasted Pumpkin and Garlic or Roasted Bell Peppers. Enjoy grilled brussels sprouts recipe | Indian style grilled brussels sprouts | healthy vitamin c, folic acid, fibre rich brussels sprouts | with step by step photos. | [To make grilled brussels sprouts, wash the brussels sprouts well and cut each vertically into 2, if the brussels sprout is little bigger in size cut into 3 pieces as it cooks better when little smaller in size., Bring water to boil in a pan and cook brussels sprouts for 3 minutes. Drain., In a bowl put the brussels sprouts, grated garlic, olive oil, sea salt, pepper and mix well with your hands or spoon. Let it marinade for 10 minutes., Heat a non-stick grill pan till hot, arrange the brussels sprouts halves on it in a single layer and cook on a medium low flame for 2 minutes., Turn each cooked brussels sprouts halve over using a tong and cook the other side as well for 2 minutes., Serve the grilled brussels sprouts immediately.] | [Energy, 65 cal, Protein, 3.4 g, Carbohydrates, 9 g, Fiber, 3.8 g, Fat, 2.8 g, Cholesterol, 0 mg, Sodium, 25 mg] | grilled-brussels-sprouts-42185r |
| rcp42227 | Grilled Cauliflower, Roasted Cauliflower with Herbs | Snacks | Veg | [sliced cauliflower, grated garlic (lehsun), dry red chilli flakes (paprika), dried mixed herbs, olive oil, salt, oil] | 10 mins | 12 mins | [Evening Tea Snacks, Barbeque Party Indian Recipes, Indian Party Starters, Arthritis Diet, Phytonutrients, B Vitamins, healthy Indian grilled vegetables] | 2Makes 2 servings | Indian | grilled cauliflower recipe | Indian grilled spiced crispy cauliflower | healthy roasted cauliflower with herbs | with 21 amazing images. grilled cauliflower recipe | Indian grilled spiced crispy cauliflower | healthy roasted cauliflower with herbs is a healthy snack to enjoy in between meals. Learn how to make Indian grilled spiced crispy cauliflower. To make grilled cauliflower, combine the garlic, chilli flakes, mixed herbs, olive oil and salt in a deep bowl and mix well. Add the cauliflower and mix well. Heat a non-stick griller pan till hot and grease it with little oil. Arrange half of the marinated cauliflower on it and cook on a medium flame for 3 minutes. Turn each marinated cooked cauliflower over using a tong and cook the other side as well for 3 minutes. Repeat steps 3 and 4 to make 1 more batch. Serve immediately. Ever thought of cooking cauliflower on a griller pan? Well, the outcome is extraordinary! We tried grilling cauliflower, marinated with garlic, spices and herbs, and really loved the taste and texture of Indian grilled spiced crispy cauliflower. Ideal to serve as an evening snack or as a nourishing starter, the healthy roasted cauliflower with herbs is easy and quick to make, and happily healthy too – with lots of fibre and less of carbohydrates. It is sure to keep you full for long hours. Though some amount of vitamin C will be lost during cooking, you can benefit from this vitamin and boost your immune system. The olive used to grill the cauliflower is known for its MUFA (mono unsaturated fatty acid) content with helps to reduce the risk of chronic diseases. Heart patients and diabetics and those on low carb diet can opt for this snack. Make sure you serve grilled cauliflower immediately. You can also try recipes like the Roasted Pumpkin and Garlic or Roasted Brussels Sprouts with Sea Salt. Tips for grilled cauliflower. 1. As a variation, you can replace cauliflower with sliced broccoli. 2. To boost protein, substitute cauliflower with paneer. Enjoy grilled cauliflower recipe | Indian grilled spiced crispy cauliflower | healthy roasted cauliflower with herbs | with step by step photos. | [To make grilled cauliflower, combine the garlic, chilli flakes, mixed herbs, olive oil and salt in a deep bowl and mix well., Add the cauliflower and mix well., Heat a non-stick griller pan till hot and grease it with little oil. Arrange half of the marinated cauliflower on it and cook on a medium flame for 3 minutes., Turn each marinated cooked cauliflower over using a tong and cook the other side as well for 3 minutes., Repeat steps 3 and 4 to make 1 more batch., Serve the grilled cauliflower immediately.] | [Energy, 154 cal, Protein, 1.8 g, Carbohydrates, 2.9 g, Fiber, 2.5 g, Fat, 15.3 g, Cholesterol, 0 mg, Sodium, 36.2 mg] | grilled-cauliflower-roasted-cauliflower-with-herbs-42227r |
| rcp1569 | Grilled Cheese and Vegetable Soup | NA | NA | [tomatoes, bayleaf (tejpatta), shredded cabbage, grated carrots, cornflour, baked beans green peas, tomato, chopped, sugar, oil, salt, black pepper (kalimirch) powder, cinnamon (dalchini), cloves (laung / lavang), black peppercorns (kalimirch), powdered, grated processed cheese] | 20 minutes. | 30 minutes. | [Chunky Indian Soups, Baked, Indian Pressure Cooker, Oven, Presssure Cooker Soups] | 5Serves 4 to 6. | Indian | A spicy and filling soup for cold days. | [Cut the tomatoes into big pieces, add 5 teacups of water and put to cook. When cooked, blend in a liquidiser and strain., Heat the oil and fry the bay leaf for a few seconds., Add the cabbage and carrots and fry again for 1 minute. Add the tomato puree., Mix the cornflour in a little cold water and add to the soup., Add the masala bag and salt and boil for 20 minutes., Add the beans, tomato, sugar and pepper and give one boil., Remove the masala bag and pour the soup into a big bowl., Sprinkle the cheese and put below the grill for 5 minutes until the cheese melts., Serve hot with toast.] | [Not Given] | grilled-cheese-and-vegetable-soup-1569r |
| rcp40007 | Grilled Cheese Sandwich | Snacks | NA | [cheese slices, grated processed cheese, bread, butter, butter] | 5 mins | 15 mins | [American Burgers / Grills, Quick Evening Snacks, Indian Snacks for Entertaining, Indian Cheese Recipes, Sandwich Recipes, Evening Tea Snacks, Bread Snack] | 4Makes 4 sandwiches (4 sandwich ) | Indian | grilled cheese sandwich recipe | Indian cheese grilled sandwich | kids snack recipe | with 13 amazing images. grilled cheese sandwich recipe | Indian cheese grilled sandwich | kids snack recipe combines the gooeyness of cheese and crispiness of bread. Learn how to make Indian cheese grilled sandwich. To make grilled cheese sandwich, place 2 bread slices on a clean, dry surface and spread ½ tsp of the butter on each slice. On one bread slice, place a cheese slice, sprinkle 2 tbsp of cheese evenly over it. Cover with another buttered bread slice facing downwards. Repeat steps 1 and 2 to make 3 more sandwiches. Pre-heat the griller and grill the sandwiches, using a little butter. Serve immediately. Common though it sounds, the Indian cheese grilled sandwich can be a masterpiece if prepared perfectly, with the right proportions of cheese and butter. Most people make the mistake of preparing it exclusively with one type of cheese, but the secret to getting the ideal texture is to use a combination of cheese slices and grated processed cheese, as you will realize upon trying this recipe. What more, this humble kids snack recipe – which is so easy to prepare – will appear more desirable than a lavish spread on days when you or somebody you know is intolerably hungry and you quickly fix up and serve this sandwich fresh off the grill. Tips to make grilled cheese sandwich. 1. You can also use mozzarella cheese. 2. You can use whole wheat bread instead of sandwich bread. 3. Grease the griller properly so that the sandwich doesn’t stick. Enjoy grilled cheese sandwich recipe | Indian cheese grilled sandwich | kids snack recipe | with step by step photos. | [To make the grilled cheese sandwich, place 2 bread slices on a clean, dry surface and spread ½ tsp of the butter on each slice., On one bread slice, place a cheese slice, sprinkle 2 tbsp of cheese evenly over it. Cover with another buttered bread slice facing downwards., Repeat steps 1 and 2 to make 3 more sandwiches., Pre-heat the griller and grill the sandwiches, using a little butter., Serve the grilled cheese sandwich immediately.] | [Energy, 291 cal, Protein, 13.5 g, Carbohydrates, 23.5 g, Fiber, 0 g, Fat, 15.9 g, Cholesterol, 58 mg, Sodium, 584.9 mg] | grilled-cheese-sandwich-40007r |
| rcp5224 | Grilled Corn and Capsicum Sandwich | Snacks | NA | [boiled sweet corn kernels (makai ke dane), chopped capsicum, bread, butter, chopped onions, chopped garlic (lehsun), chopped green chillies, salt, butter, tomato ketchup] | 10 mins | 25 mins | [American Burgers / Grills, Breakfast Sandwiches, Evening Tea Snacks, Mother's Day, Father's Day, Indian Birthday Party, High Tea Party] | 4Makes 4 sandwiches | Indian | grilled corn capsicum sandwich recipe | Indian style corn capsicum sandwich | sweet corn capsicum sandwich | with 20 amazing images. Corn and capsicum make the perfect combination in Indian style corn capsicum sandwich made on a grill. The grilled corn capsicum sandwich are made of basic ingredients of sweet corn kernels, capsicum, bread, butter and some spices. We show you step by step how to make grilled corn capsicum sandwich which your kids will love and make a perfect evening snack. Every bite of this grilled corn capsicum sandwich features an outburst of colour, crunch and flavour. An apt combination of juicy sweet corn and crispy spicy capsicum, this Indian style corn capsicum sandwich has a very balanced flavour, further enhanced with naturally pungent ingredients like green chillies, onion and garlic. Tips to make the perfect grilled corn capsicum sandwich. 1. For the sweet corn kernels to be juicier and better tasting, pressure cook by adding just enough water for 1 whistle. This is not only the fastest way to cook but also prevents loss of nutrients. Avoid adding salt while cooking as it may cause the corn kernels to toughen up. 2. You can enhance the grilled corn capsicum sandwich mixture by adding dried Italian herbs too. Also, to make the mixture creamy, add white sauce or fresh cream to it. 3. If you do not have a sandwich grill then you can roast the sweet corn capsicum sandwich on a tava or grill pan. Serve the grilled corn capsicum sandwich fresh off the grill with tomato ketchup. You can also try other grilled sandwiches like Cabbage, Carrot and Paneer Grilled Sandwich and Zucchini and Bell Pepper Sandwich. Learn to make grilled corn capsicum sandwich recipe | Indian style corn capsicum sandwich | sweet corn capsicum sandwich | with step by step photos and video below. | [To make grilled corn and capsicum sandwich, heat the butter in a broad non-sick pan, add the onions, garlic and green chillies and sauté on a medium flame for a few seconds., Add the capsicum, sweet corn, salt and black pepper powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Keep aside to cool completely., Place 2 bread slices on a clean, dry surface and spread 1 tsp of butter on each bread slice., Spread 1/4th of the mixture evenly over it and sandwich it with another bread slice with the buttered side facing downwards., Brush 1 tsp of butter on top of the bread and grill in a greased pre-heated sandwich grill for 4 to 5 minutes or till the sandwich turns crispy and brown from both the sides., Cut the grilled corn and capsicum sandwich diagonally into 2 equal pieces., Repeat steps 4 to 7 to make 3 more grilled corn and capsicum sandwiches., Serve the grilled corn and capsicum sandwich immediately with tomato ketchup.] | [Energy, 195 cal, Protein, 5.1 g, Carbohydrates, 33.8 g, Fiber, 1.5 g, Fat, 5.2 g, Cholesterol, 15 mg, Sodium, 53.1 mg] | grilled-corn-and-capsicum-sandwich-5224r |
| rcp31015 | Grilled Corn Toast, Paneer Corn Open Toast | Snacks | NA | [sweet corn kernels (makai ke dane), bread, butter, chopped onions, chopped green capsicum, crumbled paneer (cottage cheese), chopped tomatoes, chopped green chillies, milk, grated processed cheese, mustard (rai / sarson) powder, salt, tabasco sauce] | 10 mins | 4 mins | [American Burgers / Grills, Breakfast Sandwiches, Indian Snacks for Entertaining, Baked Snacks, Evening Tea Snacks, Bread Snack, Indian Toast recipes] | 4Makes 4 toast | Indian | grilled corn toast recipe | Indian paneer corn open toast | cheese corn and onion toast | with 24 amazing images. grilled corn toast recipe | Indian paneer corn open toast | cheese corn and onion toast is a quick fix snack using leftover bread slices. Learn how to make Indian paneer corn open toast. To make grilled corn toast, heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute. Add the sweet corn kernels, capsicum and paneer and sauté on a medium flame for another 2 minutes, while stirring occasionally. Add the tomatoes, green chillies, milk, cheese, mustard powder and salt, mix well and cook on a medium flame for 1 minute. Divide the topping into 4 equal portions and keep aside. Grill the bread slices in a pre-heated oven at 180°c (360°f) for 4 to 5 minutes or till the bread turns crisp from the top. Place the grilled bread slices on a flat dry surface with the crisp side facing downwards and apply a portion of the topping evenly over it. Grill in a pre-heated oven at 180°c (360°f) for another 4 to 5 minutes. Serve hot topped with tabasco sauce. Crispy bread slices topped with a lusciously creamy mixture of sautéed corn, capsicum and paneer perked up with tomatoes and chillies, the Indian paneer corn open toast makes a thrilling snack when served with Tabasco sauce. Once grilled, you acquire a medley of flavours and textures that your taste buds will love to indulge in! The eye appealing colours of the veggies makes this cheese corn and onion toast a suitable choice for kids of all ages too! You can adjust the amount of green chillies as per your kids liking. To make it healthy, you can substitute the white bread with multigrain bread or almond bread and avoid the use of cheese. Tips to make grilled corn toast. 1. Leftover bread slices can be used for this recipe. 2. Once they are baked make sure you serve them immediately. 3. We have used processed cheese, you can also use mozzarella cheese if you wish to. Enjoy grilled corn toast recipe | Indian paneer corn open toast | cheese corn and onion toast | with step by step photos. | [To make grilled corn toast, heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the sweet corn kernels, capsicum and paneer and sauté on a medium flame for another 2 minutes, while stirring occasionally., Add the tomatoes, green chillies, milk, cheese, mustard powder and salt, mix well and cook on a medium flame for 1 minute., Divide the topping into 4 equal portions and keep aside., Grill the bread slices in a pre-heated oven at 180°c (360°f) for 4 to 5 minutes or till the bread turns crisp from the top., Place the grilled bread slices on a flat dry surface with the crisp side facing downwards and apply a portion of the topping evenly over it., Grill in a pre-heated oven at 180°c (360°f) for another 4 to 5 minutes., Serve the grilled corn toast hot topped with tabasco sauce.] | [Energy, 148 cal, Protein, 5.2 g, Carbohydrates, 17.2 g, Fiber, 0.8 g, Fat, 6.6 g, Cholesterol, 0 mg, Vitamin A, 225.5 mcg, Vitamin B1, 0 mg, Vitamin B2, -0.1 mg, Vitamin B3, 0.2 mg, Vitamin C, 14.7 mg, Folic Acid, 7.6 mcg, Calcium, 112.8 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 28.7 mg, Potassium, 58.1 mg, Zinc, 0.1 mg] | grilled-corn-toast-paneer-corn-open-toast-31015r |
| rcp1780 | Grilled Cottage Cheese with Orange Ginger Sauce | Snacks | NA | [paneer (cottage cheese), butter, butter, onion, chopped, chopped ginger (adrak), orange, segmented, cornflour, salt black pepper (kalimirch) powder, shredded lettuce] | 10 minutes. | 10 minutes. | [Side Dishes, Indian Salads with dressing, Paneer Based Snacks, Shallow Fry Indian] | 4Serves 4. | Indian | This tasty sauce complements the cottage cheese well. | [Slice the cottage cheese into 25 mm. x 25 mm. x 5 mm. (1" x 1" x 1/5") pieces. Keep aside., Heat the butter in a pan. Add the chopped onion and ginger and stir for some time till the onion pieces becomes transparent, Add the orange segments, salt and pepper and stir for more time., Add the cornflour and stir till the onion and orange pieces get a glaze., Put the butter in a pan and fry the cottage cheese pieces, browning both the sides., Remove and place on absorbent paper., Put some shredded lettuce at the base of a serving dish., Arrange the cottage cheese slices on the lettuce., Ladle out the sauce on top on the cottage cheese slices., Serve immediately.] | [Energy, 210 cal, Protein, 5.7 g, Carbohydrates, 10.7 g, Fiber, 0.7 g, Fat, 16.1 g, Cholesterol, 22.5 mg, Sodium, 77.1 mg] | grilled-cottage-cheese-with-orange-ginger-sauce-1780r |
| rcp42553 | Grilled Cottage Cheese with Tomato and Basil Oil | Snacks | Veg | [paneer (cottage cheese) cubes, tomato slices, salt freshly ground black pepper (kalimirch), garlic (lehsun) paste, olive oil, basil leaves, olive oil, salt, freshly ground black pepper (kalimirch)] | 15 mins | 5 mins | [Paneer Based Snacks, Christmas, Healthy Snacks Entertaining Ideas, healthy Indian grilled vegetables, Kitty Party Snacks] | 10Makes 10 pieces | Indian | Here is a grilled starter that is sure to bowl you over with its herby notes! Grilled Cottage Cheese with Tomato and Basil Oil is a really unique treat in which an arrangement of tangy tomatoes and succulent grilled paneer is topped with a freshly prepared paneer puree and aromatic basil oil. Made of olive oil and basil, the oil has a distinct flavour and aroma, which are sure to kindle your appetite. Have this tasty starter warm and fresh. Also try your hand at making other awesome starters like Cheesy Mushrooms or Potato Nuggets. | [Combine all the ingredients in a mixer and blend till the mixture turns smooth. Keep aside for 10 minutes., Strain the basil oil, using a strainer. Keep aside., Sprinkle salt and pepper evenly on the paneer cubes and rub on both the sides., Heat 1 tbsp olive oil in a griller pan. Place all the paneer cubes in it and cook on a medium flame for 2 to 3 minutes or till they turn golden brown in color from both the sides. Keep aside., Combine 5 pieces of grilled paneer, garlic paste, 1 tbsp basil oil, salt and pepper, along with 2 tbsp of water and blend in a mixer to a smooth paneer-basil mixture., Just before serving, arrange all the tomato slices on a platter and place one piece of grilled paneer over each tomato slice. Put a little of the prepared paneer-basil mixture over each grilled paneer and finally drizzle the remaining basil oil evenly over them., Serve immediately.] | [Energy, 122 cal, Protein, 1.9 g, Carbohydrates, 1.3 g, Fiber, 0.1 g, Fat, 12.1 g, Cholesterol, 0 mg, Sodium, 1 mg] | grilled-cottage-cheese-with-tomato-and-basil-oil-42553r |
| rcp41742 | Grilled Crostini with Cream Cheese Dip | NA | NA | [French bread slices, olive oil, cream cheese, milk, chopped garlic (lehsun), chopped yellow capsicum, grated carrot, dry red chilli flakes (paprika), salt] | 10 mins | 10 mins | [Equipment, Italian Crostini, Indian grilling, Raksha - Bandhan, Christmas, Father's Day, High Tea Party] | 4Makes 4 servings | Indian | Crostini is a popular starter of crisped bread served with exciting toppings. Here, we bring to you the ever-popular crostini, with a twist! The French bread is grilled with a touch of olive oil and served with a luscious cream cheese dip. What makes the Grilled Crostini with Cream Cheese Dip very exciting to the diner is the combination of ingredients in the dip – grated carrots, capsicum and garlic in a creamy base seasoned with spices. The carrot gives a nice hue to the dip while capsicum gives it an exciting crunch and garlic gives its characteristic pungency. Serve it immediately after preparation to enjoy the crispness of bread and the luscious mouth-feel of the dip. Try other crostini recipes like the Ricotta and Cherry Tomato Crostini or Roasted Bell Pepper Crostini . | [Heat ½ tbsp of olive oil in a grill pan and arrange 6 french bread slices and grill them using ½ tbsp of olive oil on a medium flame for 3 to 4 minutes or till it turns light brown in colour from both the sides., Repeat step 1 to make one more batch of the grilled french bread slices. Keep aside., Combine the cream cheese and milk in a deep bowl and mix well., Add all the remaining ingredients and mix very well., Serve the grilled crostini with the cream cheese dip.] | [Energy, 198 cal, Protein, 4.2 g, Carbohydrates, 25.3 g, Fiber, 0.5 g, Fat, 8.6 g, Cholesterol, 0 mg, Vitamin A, 235.9 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.8 mg, Vitamin C, 12.1 mg, Folic Acid, 1.5 mcg, Calcium, 39.5 mg, Iron, 1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 7.3 mg, Potassium, 59.9 mg, Zinc, 0.2 mg] | grilled-crostini-with-cream-cheese-dip-41742r |
| rcp4864 | Grilled Curry Rice | Dinner | Veg | [steamed rice, coconut milk, red curry paste, boiled mixed vegetables, grated lemon rind, chopped basil, salt, banana leaves (kele ka patta)] | 15 mins | 15 mins | [Thai Rice, Vegetarain Kebabs, One Meal Dinner, Baked, Barbeque Party Indian Recipes, Oven, Barbeque] | 4Makes 4 servings | Indian | An aromatic rice preparation steamed in a banana leaf. This is a perfect meal to go with all the great starters that you make on your barbeque. | [Combine the coconut milk and red curry paste in a broad non-stick pan, mix well and cook on a medium flame for 1 minute, while stirring continuously., Add the mixed vegetables, lemon rind, and basil leaves, mix well and cook on a medium flame for 1 minute., Add the rice and salt, mix well and cook on a medium flame for 1 minute., Spoon this flavoured rice onto the centre of a banana leaf (kitchen foil can be used as substitute)., Fold the leaf into a square packets and tie using a string. Grill on a charcoal grill or an electric barbeque turning over from time to time until steam comes out., Serve hot.] | [Not Given] | grilled-curry-rice-4864r |
| rcp36284 | Grilled Feta and Pita Salad | NA | NA | [pita bread, sliced onions, sliced tomatoes, cucumber strips, lettuce, cherry tomatoes, black olives, cheese cubes, chopped parsley, garlic (lehsun) cloves, olive oil, lemon, salt freshly ground black pepper powder] | 15 mins | 5 mins | [Indian Salads with dressing, Quick Indian Salads, Wholesome Salads (Salads that make a meal)] | 4Makes 4 servings | Indian | Feta cheese, onions, tomatoes, cucumber, lettuce, olives, and parsley are combined and drizzled with roasted garlic dressing. A small portion of the salad is placed over grilled pita triangles to make a quick salad. | [Grill the pita bread and cut each bread into 3 triangles. Keep aside., Combine the vegetables and feta cheese with parsley and mix well., Drizzle the dressing over the salad and toss well., Arrange a portion of the salad on the grilled pita breads and serve immediately.] | [Not Given] | grilled-feta-and-pita-salad-36284r |
| rcp33453 | Grilled Italiano Sandwich ( Eat Well Stay Well Recipes ) | Snacks | Veg | [burger buns, lettuce, dried oregano, mozzarella cheese, pineapple, salt, butter] | 10 mins | 5 mins | [Sandwich Recipes, Veg Grilled Sandwiches, Indian Birthday Party, Kids After School, Calcium Rich Starters & Snacks] | 4Makes 4 sandwiches | Indian | Grilled italian sandwich, lots of tomatoes and lettuce makes this sandwich a healthy one. Whole wheat breads add fibre, much needed nutrient to remove toxins and extra fat from the body thereby keeping you healthy. Oregano brings in the required italian flavour. | [Place a half of the bun on a flat, clean and dry surface., Arrange ½ cup of lettuce leaves on the bun., Arrange ¼ cup of tomato slices and sprinkle ¼ tsp of oregano evenly over it., Arrange 2 slices of mozzarella cheese, arrange ¼ cup of pineapple slices., Sprinkle salt and pepper evenly over it., Top with the other half of the bun and press lightly., Arrange in a greased sandwich griller and cook till it turns brown and crisp., Repeat with the remaining ingredients to make 3 more sandwiches. Serve immediately.] | [Energy, 235 cal, Protein, 7.8 g, Carbohydrates, 35.5 g, Fiber, 1.6 g, Fat, 6.7 g, Cholesterol, 7.4 mg, Sodium, 231.2 mg] | grilled-italiano-sandwich--eat-well-stay-well-recipes--33453r |
| rcp4847 | Grilled Mediterranean Mushrooms | Snacks | Veg | [mushrooms (khumbh), chopped onions, chopped olives, mushrooms (khumbh), chopped garlic (lehsun), celery (ajmoda), grated processed cheese, dried mixed herbs, salt, butter, melted butter] | 15 mins | 10 mins | [American Burgers / Grills, Vegetarain Kebabs, Indian Snacks for Entertaining, Baked, Barbeque Party Indian Recipes, Oven, Barbeque] | 12Makes 12 servings | Indian | A treat for mushroom lovers! Cheese, olives and garlic filled mushrooms makes an easy to assemble dish that is perfect for an outdoor party. They also make an innovative side dish to a main course like pasta. | [Carefully remove the stalks from the mushrooms and keep the caps aside., Chop the stalks finely and combine them with the filling ingredients. Use the remaining stalks to make a sauce or a stock., Carefully spoon the filling mixture into the mushrooms ensuring that they do not break., Thread them on to 3 skewers and brush with a little melted butter., Grill them over a charcoal or electric barbeque for 10 minutes or till the mushrooms are cooked and the cheese has melted., Serve hot.] | [Not Given] | grilled-mediterranean-mushrooms-4847r |
| rcp41704 | Grilled Mushrooms in Garlic and Dill | NA | NA | [mushrooms (khumbh), soft butter, chopped dill leaves, chopped garlic (lehsun), salt] | 15 mins | 10 mins | [Equipment, Quick Recipe, American Burgers / Grills, Indian grilling, Western Party, Cocktail Party, Grill] | 8Makes 8 skewers | Indian | This mouth-watering starter is made by grilling succulent mushrooms coated with butter, garlic and dill. As the mushrooms cook, a very appetizing aroma arises from the grill pan – it’s buttery, garlicky and herby – so tempting that you cannot wait to taste it! Grilled Mushrooms in Garlic and Dill is a fabulous starter , which all your guests will love. You can also make it in the weekend for your family to enjoy. Try other mushroom recipes like Sizzling Mushrooms and Mushrooms Mushrooms Stuffed with Paneer . | [Combine all the ingredients in a deep bowl and mix very well with your hands., Arrange 2 mushrooms on a wooden skewer., Repeat step 2 to make 7 more skewers., Heat a grill pan and arrange 4 skewers and cook on a medium flame for 2 minutes on each side or till turn golden brown in colour from all the sides, while turning them occasionally, Repeat step 4 to grill 1 more batch., Serve immediately.] | [Energy, 28 cal, Protein, 0.5 g, Carbohydrates, 1.1 g, Fiber, 0.3 g, Fat, 2.5 g, Cholesterol, 7.5 mg, Sodium, 25.7 mg] | grilled-mushrooms-in-garlic-and-dill-41704r |
| rcp42302 | Grilled Mushrooms, Healthy Accompaniment | Snacks | NA | [olive oil, mushroom (khumbh), sea salt freshly ground black pepper (kalimirch)] | 15 mins | 3 mins | [Potassium Rich, Diabetic Starters & Snacks, Healthy Snacky Meals, Low Calorie Indian Snacks & Starters, Low Carb Indian Lunch, Low Carb Indian Snacks, Marathoners, Endurance Athletes, Triathlete Snacks] | 2Makes 2 servings | Indian | Sometimes, it’s mind-blowing how the simplest of cooking procedures and the most minimal ingredients yield the tastiest of foods! Here, if you look at this super-healthy starter, the mushrooms are grilled with olive oil and minimally seasoned with salt and pepper. Yet, the outcome is so tasty that everybody wants to grab a piece! The mushrooms are cooked to just the right level without overcooking, to get a nice texture while retaining all the nutrients. So, you get the most of the antioxidant selenium and minerals like phosphorous, copper and potassium that abound in mushrooms. Olive oil too vies with mushroom to give you a host of health benefits, especially the goodness of omega-3 fatty acids. Serve the Grilled Mushrooms immediately as they will release water after a while. You can also try other grilled veggies Grilled Pumpkin Recipe , Grilled Sesame Eggplant or Grilled Zucchini Recipe . | [Heat the olive oil in a griller pan or a pan, add the mushrooms and sea salt and saute on a medium flame for 2 to 3 minutes., Switch off the flame, add the pepper powder and toss gently., Serve immediately.] | [Energy, 61 cal, Protein, 1.3 g, Carbohydrates, 3 g, Fiber, 0.8 g, Fat, 5.3 g, Cholesterol, 0 mg, Sodium, 2.6 mg] | grilled-mushrooms-healthy-accompaniment-42302r |
| rcp41696 | Grilled Paneer | Snacks | NA | [paneer (cottage cheese) slices, olive oil, ginger-garlic (adrak-lehsun) paste, lemon juice, turmeric powder (haldi), kashmiri red chilli powder, chilli powder, chaat masala, freshly ground black pepper (kalimirch), salt, olive oil, green chutney] | 10 mins | 8 mins | [Punjabi Swadisht Nashta, Indian Snacks for Entertaining, Paneer Based Snacks, Raksha - Bandhan, Mother's Day, Father's Day, Thanksgiving] | 4Makes 4 (16 pieces) | Punjabi | grilled paneer recipe | Indian grilled cottage cheese | grilled paneer on grill pan | with 24 amazing images. In this yummy preparation, succulent cottage cheese is grilled with tongue-tickling chatpata masalas. Learn how to make grilled paneer recipe | Indian grilled cottage cheese | grilled paneer on grill pan | The crisp and soft texture of the grilled paneer served with green chutney and onion rings makes the grilled paneer an amazing preparation. It is very similar to tandoori paneer but this grilled paneer on grill pan quicker version which can be served as a starter or used as part of sizzlers. The more you marinate the paneer slices, the flavours will get more intense. However they don’t take much time to cook and those charred grill marks will sure be a hit in any party or get togethers! You can also serve this Indian grilled cottage cheese with sautéed vegetables. Tips to make grilled paneer: 1. You can also marinate the paneer for 1 hour or overnight for the best flavour. 2. Make sure you do not use malai paneer to make this recipe otherwise you’ll not get those grill marks. 3. Instead of olive oil you can also use any other flavourless oil. Enjoy grilled paneer recipe | Indian grilled cottage cheese | grilled paneer on grill pan | with detailed step by step images. | [To make grilled paneer, in a flat plate, combine all the ingredients to form a paste, except paneer and mix well., Add the paneer slices and coat the masala evenly over it., Grease 1 tsp of olive oil olive oil in a griller pan, place the 8 marinated paneer slices and cook using 1 tsp of olive oil on a high flame for 2 to 3 minutes or till they turn golden brown in colour from one side., Turnover and cook again on a high flame for 1 minute till the grill marks appear., Repeat steps 3 and 4 to make 1 more batch., Serve grilled paneer immediately with green chutney and onion rings.] | [Energy, 240 cal, Protein, 9.2 g, Carbohydrates, 9.3 g, Fiber, 0.3 g, Fat, 18.9 g, Cholesterol, 0 mg, Sodium, 77.2 mg] | grilled-paneer-41696r |
| rcp4853 | Grilled Pepper Bruschetta | Dinner | Veg | [baguette, clove garlic , grated, butter, onions, chopped red yellow pepper, fresh oregano, grated mozzarella cheese grated processed cheese, butter, salt, chopped basil] | 10 mins | 10 mins | [Italian Starters, Italian Breads, Vegetarain Kebabs, Sandwich Recipes, Veg Grilled Sandwiches, One Meal Dinner, Barbeque Party Indian Recipes] | 6Makes 6 servings | Indian | Bruschettas are of Italian origin and are traditionally prepared by grilling a toast over a wood fire in order to infuse the smoky taste. I have however, used a charcoal barbeque for making these you can also use the electric one if you like or even an oven will do just as well. You can also try other bruschettas like Pesto and Roasted Red Capsicum Bruschetta or Pear and Brie Bruschetta . | [Heat the olive oil in a pan, add the onions and peppers and sauté for a few minutes till they are lightly browned., Add the oregano and salt and mix well., Cool, add the cheese and mix again., Cream the butter and garlic together and keep aside., Apply some garlic butter onto each bread slice and grill over a charcoal or electric barbeque for 2 to 3 minutes on both sides., Spoon the topping mixture on to each slice and grill over a slow charcoal or electric barbeque for another 2 to 3 minutes until the cheese has melted., Serve hot garnished with basil.] | [Not Given] | grilled-pepper-bruschetta-4853r |
| rcp42190 | Grilled Pumpkin, Healthy Grilled Kaddu, Bhopla, | Snacks | NA | [sliced red pumpkin (bhopla / kaddu), olive oil, grated garlic (lehsun), dried mixed herbs, sea salt (khada namak), freshly ground black pepper (kalimirch)] | 5 mins | 4 mins | [Quick Evening Snacks, Low Calorie Indian Snacks, Evening Tea Snacks, Indian grilling, Italian Party, Island Party, Healthy Foods for Kids] | 16Makes 16 pieces | Indian | grilled pumpkin recipe | grilled Indian kaddu, bhopla | grilled pumpkin good for eyes, low in fat | with 20 amazing images. grilled pumpkin recipe is a healthy Indian snack even for kids. Learn how to make grilled pumpkin good for eyes, low in fat. An easy recipe of grilled red pumpkin, flavoured appetizingly with dried herbs, this serves as a quick snack for weight-watchers and for anybody else, because it tastes so awesome! The best part is that grilled Indian kaddu, bhopla is very easy and quick, with minimal ingredients, so you can conjure it up in a jiffy when you are hungry, instead of reaching out for unhealthy snacks. The Grilled Pumpkin is rich in good fibre and potassium, while being absolutely low in calories. A cup of pumpkin cubes fulfils your day’s requirement of vitamin A (5526 mcg), thus making it a super food for your eyes. Kaddu can be included in safe amounts or restricted amounts by diabetics. One slice of grilled pumpkin is only 15 healthy calories. Olive oil is a strong antioxidant and good for heart. Also it has v properties. This is one of the healthiest oils you can opt for. Olive oil helps to reduce bad cholesterol (LDL) and increase good cholesterol (HDL) in the blood. Together, they make you feel happy, healthy and satiated! So, go for it! You can also try other recipes like Roasted Brussel Sprouts with Sea Salt or Roasted Bell Peppers. Enjoy grilled pumpkin recipe | grilled Indian kaddu, bhopla | grilled pumpkin good for eyes, low in fat | with step by step photos. | [Make the dressing by mixing olive oil, grated garlic, mixed herbs, sea salt and pepper. Mix well., Rub in the dressing on both sides of the red pumpkin slices with your hands., Heat a griller pan or non stick pan, place the marinated red pumpkin slices on it., Cook on a medium flame for 2 minutes, turn them over and cook on a medium flame for 2 more minutes., Serve healthy grilled pumpkin (bhopla, kaddu) immediately.] | [Energy, 10 cal, Protein, 0.2 g, Carbohydrates, 0.7 g, Fiber, 0.1 g, Fat, 0.6 g, Cholesterol, 0 mg, Sodium, 0.9 mg] | grilled-pumpkin-healthy-grilled-kaddu-bhopla-42190r |
| rcp41710 | Grilled Sweet Potato in Lemon Coriander Dressing | Snacks | NA | [sweet potato slices, olive oil, salt, lemon juice, chopped coriander (dhania), chopped green chillies, powdered sugar, freshly ground black pepper (kalimirch), salt, water] | 15 mins | 12 mins | [Equipment, Indian Snacks for Entertaining, Evening Tea Snacks, Indian grilling, Western Party, Cocktail Party, Grill] | 4Makes 4 servings | Indian | This is a radically new way to use sweet potatoes and it is sure to become one of your favourites too! Here, we have grilled the sweet potato slices with olive oil, and laced it with a mind-boggling dressing that combines tangy lemon, peppy coriander, spicy green chillies, a bit of this and a bit of that, to give you a tasteful treat. The grilled sweet potatoes not only have a wonderfully deep flavour but also a nice texture that is a little crisp outside and succulent inside. This makes the Grilled Sweet Potato in Lemon Coriander Dressing doubly special! Have a go at other sweet potato recipes like the Sweet Potato and Sesame Croquettes or Masala Sweet Potato Fries . | [Heat 2 tsp of olive oil in a grill pan and arrange 8 sweet potato slices and sprinkle little salt on it and cook on medium flame for 4 to 5 minutes or till it becomes light brown in colour from both the sides., Repeat step 1 to cook 1 more batch of the grilled sweet potato slices., Arrange these slices on a serving plate and pour the prepared dressing evenly all over it., Serve immediately.] | [Energy, 114 cal, Protein, 0.8 g, Carbohydrates, 16 g, Fiber, 2.1 g, Fat, 5.2 g, Cholesterol, 0 mg, Vitamin A, 255.4 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.4 mg, Vitamin C, 18.5 mg, Folic Acid, 0 mcg, Calcium, 32.8 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 6.1 mg, Potassium, 216.6 mg, Zinc, 0.1 mg] | grilled-sweet-potato-in-lemon-coriander-dressing-41710r |
| rcp42007 | Grilled Sweet Potato, Grilled Shakarkand | Snacks | NA | [sweet potato (shakarkand), olive oil, olive oil, chilli powder, honey, lemon juice, salt] | 5 mins | 10 mins | [Quick Evening Snacks, Indian Snacks for Entertaining, Chaat, Evening Tea Snacks, Barbeque, Indian grilling, Indian Party] | 16Makes 16 slices | Indian | grilled sweet potato recipe | Indian grilled sweet potato | low salt healthy snack | with 23 amazing images. You will love the interplay of flavours as well as the fabulous mouth-feel of the grilled sweet potatoes. Learn how to make grilled sweet potato recipe | Indian grilled sweet potato | low salt healthy snack | Indian grilled sweet potato is rich in potassium and magnesium, sweet potatoes are known to enhance kidney function, making them good for those having high blood pressure . grilled sweet potato is a scrumptious snack made using this beneficial veggie. Simple and easy to make, this snack features slices of parboiled, unpeeled sweet potatoes grilled to perfection and bathed in a tongue-tickling dressing with hints of tang, spice and sweetness. Relish this grilled sweet potato as soon as you prepare it, while the textures and flavours are fresh and flavourful. Tips to make grilled sweet potato: 1. You can skip adding honey in the recipe. 2. If you want to serve it later, marinade the sweet potatoes and refrigerate it. 3. Make sure to serve grilled sweet potato immediately for the best flavours. Enjoy grilled sweet potato recipe | Indian grilled sweet potato | low salt healthy snack | with detailed step by step images. | [To make grilled sweet potato, Allow the steam to escape before opening the lid., Cool, peel and cut them into slightly thick slices. We need 16 slices., Combine the dressing in a big plate and coat the dressing gently on each slice., Heat 1 tsp of olive oil in a grill pan and arrange 8 sweet potato slices and cook on medium flame for 4 to 5 minutes or till it becomes light brown in colour., Repeat step 5 to make one more batch of the grilled sweet potato slices., Arrange the grilled sweet potato] | [Energy, 5 cal, Protein, 0 g, Carbohydrates, 0.4 g, Fiber, 0.1 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 24.3 mg] | grilled-sweet-potato-grilled-shakarkand-42007r |
| rcp42334 | Grilled Sweet Potatoes, Green Beans and Cherry Tomatoes | Snacks | NA | [parboiled long sweet potato (shakarkand) slices, blanched french beans, cherry tomato halves, olive oil, sea salt (khada namak) freshly ground black pepper (kalimirch)] | 15 mins | 5 mins | [Evening Tea Snacks, Raksha - Bandhan, Christmas, Grill, Antioxidant Rich Flavonoids, Isoflavones a type of Flavonoids] | 2Makes 2 servings | NA | Grilling is an awesome method to make tasty snacks! It is easy and quick to cook using a griller, yet you get a special taste and attractive appearance. Moreover, it is very non-messy, so you can even make the grilled snacks while you are attending to guests or chatting with friends. The Grilled Sweet Potatoes, Green Beans and Cherry Tomatoes is one such mouth-watering snack. The combination of veggies is very good, and the olive oil together with the seasonings gives them a delectable taste and scrumptious melt-in-the-mouth texture. This is a must-try recipe, which must be tasted to be understood. Try other grilled snacks like Grilled Pumpkin Recipe or Grilled Baingan in Olive Oil and Sea Salt . | [Heat the olive oil in a griller pan or a pan, add the sweet potatoes, french beans and cherry tomatoes and sprinkle little sea salt and pepper powder. Toss on a medium flame for 3 to 4 minutes., Serve immediately.] | [Energy, 67 cal, Protein, 1.3 g, Carbohydrates, 3.9 g, Fiber, 1.7 g, Fat, 5.1 g, Cholesterol, 0 mg, Sodium, 8 mg] | grilled-sweet-potatoes-green-beans-and-cherry-tomatoes-42334r |
| rcp41938 | Grilled Tomato and Cheese Sandwich | Snacks | Veg | [tomato slices, cheese slices, bread slices, butter, salt freshly ground black pepper (kalimirch), basil leaves, olive oil] | 15 mins | 25 mins | [Veg Grilled Sandwiches, Grill, Quick 3 Ingredients, Kids After School, Innovative Snacks] | 4Makes 4 sandwiches (4 sandwich ) | NA | An ever-popular snack all over the world, the Grilled Tomato and Cheese Sandwich seems to have a timeless appeal with people of all age groups and nationalities. Its charming simplicity and awesome taste make it a great hit. It is also a versatile snack, which can be modified this way or that to please one’s particular tastes. You can add a little more or less cheese, a shake more of pepper or throw in some herbs for a peppier aroma – it is up to you how you wish to make it. Here we present a super tasty Grilled Tomato and Cheese Sandwich, speckled with basil and pepper for added josh. You are sure to enjoy this quick and filling snack. You can also try other sandwiches like the Pesto and Mozzarella Panini or Potato Tikki Sandwich . | [Place 2 bread slices on a clean, dry surface, spread ½ tsp of butter on each bread slice., Place a cheese slice on one buttered bread slice, top it with 5 tomato slices and salt and pepper evenly over it., Sprinkle a little basil leaves and drizzle little olive oil over it., Finally cover the sandwich with the buttered side facing downwards and press it lightly., Apply ½ tsp of butter evenly over it., Place the sandwich in a greased and hot griller and grill the sandwich for 5 minutes or till it turns golden brown in colour from both the sides., Cut the sandwich diagonally into 2 equal parts., Repeat steps 1 to 7 to make 3 more sandwiches., Serve immediately.] | [Energy, 230 cal, Protein, 8.3 g, Carbohydrates, 23.4 g, Fiber, 0.6 g, Fat, 11.5 g, Cholesterol, 31.2 mg, Sodium, 291.1 mg] | grilled-tomato-and-cheese-sandwich-41938r |
| rcp2595 | Grilled Veg Pizza Sandwich, Quick Kids Snack Recipe | Snacks | NA | [chopped capsicum, chopped tomatoes, chopped onions, dry red chilli flakes (paprika), dried oregano, tomato ketchup, grated processed cheese, salt, bread, butter, tomato ketchup, potato wafers] | 5 mins | 25 mins | [Sandwich Recipes, Evening Tea Snacks, Children's Day, High Tea Party, Grill, Kids Pizzas, Kids After School] | 4Makes 4 sandwiches | NA | grilled veg pizza sandwich recipe | Indian style pizza sandwich | quick kids snack | bread pizza sandwich | with 31 amazing images. grilled veg pizza sandwich recipe | Indian style pizza sandwich | quick kids snack | bread pizza sandwich is a snack which does not commonly feature on a restaurant menu, but is a delightful variant which kids are sure to enjoy. Learn how to make Indian style pizza sandwich. To make grilled veg pizza sandwich, combine the capsicum, onions and tomatoes in a deep bowl and mix well using a spoon. Add the chilli flakes, oregano, tomato ketchup, cheese, salt and pepper and mix well using a spoon. Keep aside. Spread a little butter on all the bread slices. Place 2 buttered bread slices with the buttered side facing upwards on a clean, dry surface and put a portion of the prepared stuffing on one buttered bread slice and spread it evenly. Cover it with another buttered side facing downwards and press it lightly. Brush a little butter on top of it. Switch on the sandwich toaster and grease it lightly with little butter. Place the sandwich on the greased and heated griller with the buttered side facing upwards, close it and grill for atleast 5 minutes or till the sandwich turns golden brown in colour from both the sides and is crisp. Repeat steps 7 to 10 to make 3 more grilled sandwiches. Cut each sandwich into 2 equal portions and serve immediately with tomato ketchup and potato wafers. All the unbounded excitement of digging into a pizza, now in a handy sandwich form! This yummy bread pizza sandwich brings together common but tasty veggies, herbs, seasonings and ketchup, giving a pizza-like feel to it. What makes this quick kids snack a further delight to savour is the addition of loads of cheese. Toss in a handful of blanched and finely chopped baby corn if you enjoy its crunch. This Indian style pizza sandwich is so simple that even your kids can join you in cooking this recipe too. Since the ingredients are all common ones, you can make it on any day, any time that hunger strikes without warning! You can also try other recipes with your kids, such as the Chilli Cheese Toast or Cinderella. Tips for grilled veg pizza sandwich. 1. You can buy ready-made bread or make bread at home. 2. If you are Jain, you can replace onions with finely chopped cabbage. 3. Dry red chilli flakes can be replaced with finely chopped green chillies. 4. Similarly, you can use any dried herb of your choice like dried mixed herbs instead of oregano. 5. You can make the stuffing in advance and refrigerate. But add the salt and cheese just before making the sandwich. Salt might leave water and cheese might make the stuffing sticky. 6. If you don’t have a sandwich griller, you can make this sandwich on a tava too. 7. Serving this sandwich immediately is very important as it turns soggy with time. Enjoy grilled veg pizza sandwich recipe | Indian style pizza sandwich | quick kids snack | bread pizza sandwich | with step by step photos. | [To make grilled veg pizza sandwich, combine the capsicum, onions and tomatoes in a deep bowl and mix well using a spoon., Add the chilli flakes, oregano, tomato ketchup, cheese, salt and pepper and mix well using a spoon., Divide the stuffing into 4 equal portions and keep aside., Spread a little butter on all the bread slices., Place 2 buttered bread slices with the buttered side facing upwards on a clean, dry surface and put a little of the prepared stuffing on one buttered bread slice and spread it evenly., Cover it with another buttered side facing downwards and press it lightly. Brush a little butter on top of it., Switch on the sandwich griller and grease it lightly with little butter., Place the sandwich on the greased and heated griller with the buttered side facing upwards, close it and grill for atleast 5 minutes or till the sandwich turns golden brown in colour from both the sides and is crisp., Repeat steps 5 to 8 to make 3 more grilled sandwiches., Cut each grilled veg pizza sandwich into 2 equal portions diagonally and serve immediately with tomato ketchup and potato wafers.] | [Not Given] | grilled-veg-pizza-sandwich-quick-kids-snack-recipe-2595r |
| rcp148 | Grilled Vegetable Toast | NA | NA | [bread, soft butter, milk, grated processed cheese, chopped onions, chopped tomato, corn (makai ke dane), mustard (rai / sarson) powder, green chillies, salt, tabasco sauce] | 10 mins | 5 mins | [Jain Naashta, American Burgers / Grills, Indian Toast recipes, Baked, Oven] | 24Makes 24 toasts | Jain | Grilled vegetable toast, a delectable crunchy toast pepped up with cheese and vegetables, giving a creamy flavour to the toast. | [Mix the butter, milk and cheese in a bowl., Add the onion, tomato, corn, mustard powder, green chillies and salt, mix well and keep aside., Toast the bread slices., On one side of each bread slice, spread a little vegetable mixture., Place the bread slices below the grill for a few minutes., When toasted, cut into pieces and serve hot with tabasco sauce.] | [Not Given] | grilled-vegetable-toast-148r |
| rcp42335 | Grilled Zucchini and Carrots | NA | Veg | [diagonally cut parboiled carrots, zucchini, olive oil, sea salt (khada namak) freshly ground black pepper (kalimirch)] | 15 mins | 5 mins | [Side Dishes, Grill, Gluten Free Veg Indian, Vitamin C Rich Indian recipes, Low Veg Glycemic Index, Recipes for glowing skin, Recipes for Healthy Eyes] | 2Makes 2 servings | Indian | Hungry kya? Try this instant snack instead of reaching out to junk foods. Grilled Zucchini and Carrots is an elegantly flavoured and healthy snack that cooks instantly. A simple snack of veggies drizzled with olive oil and seasoned with sea-salt and pepper, this is a good way to benefit from the goodness of zucchini. A low-calorie food with over 95 per cent water content. Zucchini is ideal for those on a diet. It is a powerful antioxidant , which meets around 45 per cent of your daily vitamin C requirement. This not only boosts your immunity but also protects the lining of your blood cells and lowers blood pressure. Carrot, as we all know, is a common but beneficial veggie. Loaded with Vitamin A , it improves your vision, and also has antioxidant compounds that prevent cancer and cardiovascular diseases. To top it all, olive oil gives you a good dose of good fat. Indeed, this snack is great health in a tasty package -- not to be missed! Try other recipes like Grilled Pumpkin Recipe or Grilled Sesame Eggplant . | [Cut the zucchini into halve and cut them into thick vertical slices to get 8 slices., Heat the olive oil in a griller pan or a pan, place the zucchini sprinkle little sea salt and pepper powder cook on a medium flame for 2 minutes. While turning it twice in between., Add the carrots, little sea salt and pepper powder and toss on a medium flame for 2 minutes., Serve immediately.] | [Energy, 96 cal, Protein, 1.4 g, Carbohydrates, 9.1 g, Fiber, 3.6 g, Fat, 6.3 g, Cholesterol, 0 mg, Sodium, 29.7 mg] | grilled-zucchini-and-carrots-42335r |
| rcp42226 | Grilled Zucchini Recipe | Snacks | Veg | [zucchini slices, olive oil, garlic (lehsun) paste, salt] | 10 mins | 10 mins | [Indian Snacks for Entertaining, Evening Tea Snacks, Indian grilling, Western Party, Indian Party Starters, Grill, Indian Healthy Veg Snack] | 10Makes 10 slices | Indian | grilled zucchini recipe | Indian style grilled zucchini | easy garlicky grilled zucchini | with 15 amazing images. grilled zucchini is the perfect healthy summer side dish. Learn how to make grilled zucchini recipe | Indian style grilled zucchini | easy garlicky grilled zucchini | How can something with as simple a flavour as zucchini turn into an exciting, truly appetizing starter? Well, that is just what happens when the zucchini is brushed with olive oil, seasoned with pepper and garlic paste and cooked on a griller pan! The grilled zucchini has an absolutely stunning taste and texture, which everybody will enjoy – and without any guilt too, because it is low in carbohydrates. You can serve this easy garlicky grilled zucchini as a snack or starter. You will also love the fact that this cooks in less than 10 minutes! You will also love the fact that this cooks in less than 10 minutes! You can also try other recipes like grilled paneer or grilled cauliflower. Tips to make grilled zuchhini: 1. We have used olive oil but you can also use any other flavorless oil. 2. Make sure to serve it immediately, otherwise it loses its crunch. 3. Instead of garlic paste you can add garlic powder. Enjoy grilled zucchini recipe | Indian style grilled zucchini | easy garlicky grilled zucchini | with detailed step by step images. | [To make grilled zucchini, combine the olive oil, garlic paste, salt and black pepper powder in a big plate and mix well with a spoon., Put the zucchini slices over it and mix gently and make sure it is well coated from both the sides., Heat a griller pan and place 5 zucchini slices on it and cook on a medium flame for 2 minutes, turn them over and cook on a medium flame for 2 more minutes., Repeat step 3 to cook 5 more zucchini slices., Serve grilled zucchini immediately.] | [Energy, 110 cal, Protein, 0.8 g, Carbohydrates, 2.2 g, Fiber, 0.7 g, Fat, 11.1 g, Cholesterol, 0 mg, Sodium, 6.6 mg] | grilled-zucchini-recipe-42226r |
| rcp36998 | Grovv Swan- Colurful Swan ( Vegetable and Fruit Carvings) | NA | Veg | [onion, tomato, carrot, yam (suran)] | 30 mins | 0 mins | [Cooking Basics, No Cooking Veg Indian, High Tea Party] | 2Makes 2 swans | Indian | Have a meal with this lively swan by your side styled using the evergreen spring onions. | [Place the spring onion on a chopping board and separate the spring onion white and greens using a knife. Retain the spring onion white and discard the greens., Hold the spring onion white in one hand and with other hand make small slits at regular intervals using a knife., Immerse the spring onion in ice-cold water and set aside for 10 minutes so that the edges of the spring onion white become crisp and curl well. This becomes the head and neck of the swan., Place a tomato on the chopping board and using a knife trim the stem of the tomato. This is the front portion of the bird. Also trim off a small portion of the tomato just below the stem centre so that the tomato can stand on a flat surface., Hold the tomato with the flat side facing down and carve pointed oval edges (around 1½ cm deep) on the tomato using the knife as shown. Ensure to reserve the edge. Make around 5 to 6 such parallel wedges to the 1st one., This is how it looks like after making 5 to 6 wedges one inside the other., On both the sides of the wedges, carve the wings using a knife with the broad end of the wing towards the stem., Using a knife, gently lift the wings outwards., Hold the tomato with the flat side facing downwards again. With your fingers, gently move the wedges of the tomatoes outwards to get a taggered look. This becomes the body of the swan. Immerse the tomato in ice-cold water and set aside for 10 minutes so it becomes crisp., Place the peeled carrot on a chopping board and cut a 2” piece., Place the carrot piece vertically on the chopping board and trim it from one side, using a knife., Using the knife, make one more long slit so as to get a long carrot piece (around ¾ cm wide)., Holding the carrot piece vertically on the chopping board make slant slits on both the sides of the piece., Using the knife, carve the middle portion of the carrot. Detach the middle portion so as to get the shape of the beak. Keep aside., Remove the spring onion white from the water and pierce 2 cloves as the eyes of the swan., Attach the carrot beak to the spring onion white (head) with the help of a pin., Attach the tomato (body) to the spring onion curls (neck) of the swan with the help of a toothpick., Cut a broad piece of yam and trim it from one side so that it can stand on a flat surface. Depending on the width of the plate on which this is going to stand carve a long portion using a knife and discard it. Attach the yam on the plate and place the swan on the yam., To decorate, put any snack in the plate and make it look lovely.] | [Not Given] | grovv-swan--colurful-swan--vegetable-and-fruit-carvings-36998r |
| rcp4872 | Guacamole | NA | Veg | [mashed ripe avocado, lemon juice, chopped onions, chopped tomatoes, chopped green chillies, chopped garlic (lehsun), chopped coriander (dhania), salt] | 10 mins | 0 mins | [No Cooking Veg Indian, Barbeque Party Indian Recipes, Mixer, Barbeque] | 2Makes 1.5 cup (63 tsp ) | Indian | Classic gaucamole made with ripe avacados. The avacados are mashed with a fork and then blended with onions, tomatoes, green chillies and lemon juice. Can be served as a dip with nachos or crudites. | [Combine all the ingredients in a deep bowl and mix well., Refrigerate for 1 hour and serve chilled.] | [Energy, 7 cal, Protein, 0.1 g, Carbohydrates, 0.1 g, Fiber, 0 g, Fat, 0.7 g, Cholesterol, 0 mg, Vitamin A, 5.5 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 0.4 mg, Folic Acid, 0.2 mcg, Calcium, 1 mg, Iron, 0 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0.1 mg, Potassium, 2.2 mg, Zinc, 0 mg] | guacamole-4872r |
| rcp2895 | Guacamole Loaded Nachos with Beans, Nachos with Guacamole and Beans | Snacks | Veg | [nacho chips nacho chips or tortilla chips, baked beans, chilli sauce, grated processed cheese, avocado, chopped onions, chopped tomatoes, chopped green chillies, lemon, salt] | 15 mins | 0 mins | [vegetarian Mexican Starters, Mexican Nachos, Quick Evening Snacks, Indian snacks with little planning, Indian Snacks for Entertaining, Mexican Party, Quick Snacks / Quick Starters] | 2Makes 2 servings (2 serving ) | Indian | Guacamole, an outta-this-world topping for nachos, is something you would surely have enjoyed at Mexican restaurants. This recipe will show you that this exotic stuff is quite simple to make at home, and in fact, it tastes so scrumptious and even more delicious when you make it fresh. You will really relish the juiciness of the veggies and the creaminess of avocados, not to forget their vibrant fresh taste, all of which combine fantastically with baked beans, tangy sauces and of course, cheese, to transform crisp nacho chips into an exotic treat! Assemble and bake the Nachos with Guacamole and Beans just before serving, to enjoy the best texture. | [Combine all the ingredients in a deep bowl, mash well using a fork and keep aside., In a shallow baking dish, arrange the tortilla chips, baked beans, chilli sauce and guacamole. Finally sprinkle the cheese evenly over it., Bake in a pre-heated oven at 200°c (400°f) for 5 minutes or till the cheese melts., Serve immediately.] | [Energy, 244 cal, Protein, 9.1 g, Carbohydrates, 18.6 g, Fiber, 5.5 g, Fat, 15.8 g, Cholesterol, 0 mg, Vitamin A, 134 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.8 mg, Vitamin C, 7.9 mg, Folic Acid, 20.1 mcg, Calcium, 207.1 mg, Iron, 1.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 264 mg, Potassium, 239.8 mg, Zinc, 1 mg] | guacamole-loaded-nachos-with-beans-nachos-with-guacamole-and-beans-2895r |
| rcp40767 | Guacamole Onion Rings | Snacks | Veg | [mashed riped avocado, chopped tomatoes, chopped onions, chopped green chillies, garlic (lehsun) paste, chopped coriander (dhania), salt, plain flour (maida), cornflour, dry red chilli flakes (paprika), dried mixed herbs, salt freshly ground black pepper (kalimirch), onion rings, bread crumbs, oil] | 20 mins | 30 mins | [vegetarian Mexican Starters, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Deep Fry, Christmas, Iftar Recipes for Ramadan / Ramzan] | 13Makes 13 rings | Indian | Guacamole Onion Rings is a snack-lover’s dream come true! Onion rings with a guacamole filling are coated in batter, rolled in bread crumbs and deep-fried till fabulously crisp. Guacamole is a famous Mexican dip made of avocado and other lip-smacking ingredients like onions, tomatoes, garlic and coriander. It complements the pungency of onions beautifully, resulting in a mind-blowing snack, which can even be served as an exotic starter at parties . You need to however handle the onion rings a bit tactfully. You must freeze the guacamole layered onion rings, and remove them from the freezer only after you have all the other ingredients ready on hand to immediately coat them in batter and deep-fry them. Once they start to thaw, it is impossible to go ahead with the process. If they do start thawing, put them back in the freezer for 10 more minutes till they become hard and then continue. | [Place all the onion rings on a tray lined with aluminium foil., Put little of the guacamole mixture in the centre of each onion ring and spread it evenly., Put the tray in the freezer for 1 hour., Dip each piece in the plain flour-water batter and roll it in bread crumbs till they are evenly coated from all the sides. Repeat this procedure once more with each piece., Heat the oil in a non-stick deep pan and deep-fry a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve immediately.] | [Energy, 145 cal, Protein, 2.4 g, Carbohydrates, 17.6 g, Fiber, 1.4 g, Fat, 7.4 g, Cholesterol, 0 mg, Vitamin A, 66.7 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.7 mg, Vitamin C, 1.2 mg, Folic Acid, 32.9 mcg, Calcium, 25.8 mg, Iron, 1.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 2 mg, Potassium, 61.4 mg, Zinc, 0.3 mg] | guacamole-onion-rings-40767r |
| rcp33639 | Guacamole, Apple and Bean Salad, Diabetic Friendly | Dinner | Veg | [chopped apples, cooked rajma (kidney beans), lemon juice, chopped spring onion greens, chopped ripened avocado, chopped tomatoes, lemon juice, salt] | 15 mins | 0 mins | [Indian Salads with dressing, Indian Healthy Veg Snack, Marathoners, Endurance Athletes, Triathlete, Diabetic Salads, Healthy Fruit Snacks, Marathoners, Athletes, Triathlete Salads, Dinner Salad] | 4Makes 4 servings | Indian | Packed with flavour and good health, this exotic salad features apples and cooked kidney beans dressed in a creamy guacamole dressing. Chopped tomatoes come together with ripe avocadoes to give this guacamole dressing an extraordinary flavour and mouth-feel. To get the classic effect, make sure you choose ripe avocadoes. A dash of lemon juice gives this salad a tangy touch while spring onions give an exciting crunch. Apart from giving you a memorable culinary experience, this salad is also very wholesome due to the careful combination of ingredients like apples and rajma, which are packed with nutrients and fiber. The high content of mono-unsaturated fatty acids (MUFA) in this salad avoids a sudden spike in blood sugar levels, making this suitable for diabetics . **Disclaimer: It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu. | [Combine all the ingredients in a deep bowl and mash it using a potato masher., Combine all the ingredients along with the prepared guacamole dressing in a deep bowl and toss gently., Serve immediately.] | [Energy, 107 cal, Protein, 2.2 g, Carbohydrates, 9.4 g, Fiber, 1.7 g, Fat, 6.7 g, Cholesterol, 0 mg, Sodium, 11 mg] | guacamole-apple-and-bean-salad-diabetic-friendly-33639r |
| rcp1239 | Guacamole, Mexican Avocado Dip | NA | Veg | [avocado, chopped tomatoes, chopped onions, chopped garlic (lehsun), chopped coriander (dhania), chopped green chillies, lemon juice, fresh cream, salt, nacho chips] | 10 mins | 0 mins | [Mexican Dips, Indian Dips / Sauces, No Cooking Veg Indian, Mexican Party, Quick Indian Dips, Gravies & Sauces, Vitamin E Rich, Low Veg Glycemic Index] | 2Makes 1.5 cups (21 tbsp ) | Indian | Indian style guacamole recipe | healthy guacamole | Mexican guacamole | guacamole dip | homemade guacamole | with 16 amazing images. Indian style guacamole is basically had as a dip, spread or even as a salad. guacamole dip can be prepared in a jiffy and it requires no cooking. If you are hosting a party at home, add this guacamole dip to your menu as it is loved by most of the people. A flavourful and healthy avocado-based dip, Guacamole originated in Mexico but has now become popular all over the world not just as a dip but also as a salad dressing and sandwich topping. Ensure you take ripe avocados to avoid a raw taste that displeases the taste buds! Once you have made the right choice of fruit, there is nothing more to this dip that chopping and mixing. All you need to do is scoop out the avocados. Mash well using a fork or a masher to your desired consistency. For the perfect guacamole texture, you want slightly chunky avocado and not very smooth. Add deseeded tomatoes, onion, garlic, coriander adds freshness, green chillies, lemon juice and lastly some fresh cream. Mix well and our Mexican guacamole is ready to be relished! A splash of lemon will help to balance the richness of the avocado in the guacamole and also prevent browning. Fresh jalapenos, smoked paprika, cayenne pepper, chilli powder are some other ingredients that you can toss in for some spice in your Indian style guacamole. A dollop of fresh cream enhances the texture and mouth feel to Indian style guacamole, while the lemon juice imparts a refreshing tang and also prevents discoloration of the avocado pulp. You can also chop or slice avocado and use in recipes like Tostadas, Veg Mexican Tostadas Recipes, Avocado, Tomato and Mozzarella Pasta Salad and Avocado Salad. Enjoy Indian style guacamole recipe | healthy guacamole | Mexican guacamole | guacamole dip | homemade guacamole | with detailed step by step recipe photos and video below. | [To make mexican guacamole, cut each avocados in halves. Remove the seed and scoop out the centre portion., Transfer the mixture into a bowl and mash well using a fork or a masher., Add all the remaining ingredients, mix well and refrigerate the guacamole for atleast 1 hour and serve chilled with nacho chips.] | [Energy, 38 cal, Protein, 0.3 g, Carbohydrates, 0.4 g, Fiber, 0.1 g, Fat, 3.9 g, Cholesterol, 0 mg, Sodium, 0.6 mg] | guacamole-mexican-avocado-dip-1239r |
| rcp41359 | Guava and Pomegranate Drink, Peru Aur Anar ka Drink | NA | NA | [chopped guava, pomegranate (anar), powdered sugar, black salt (sanchal), salt] | 20 mins | 0 mins | [Indian Drinks / Sharbats, Indian Party, Indian Birthday Party, Cocktail Party, Mixer, Foods to cook in September, Anthocyanins a type of Flavonoids] | 3Makes 3 glasses | Indian | Combine the lusciousness of guava with the peppiness of pomegranate and you get a mouth-watering drink that will elate your senses. Both fruits are known for their distinct flavours and their special touch can be felt in the juice. A dash of black salt accentuates the flavours further, making the Guava and Pomegranate Drink a delightful treat that will leave its imprint on your taste buds! Serve this drink chilled. With guava you can also make Guava Sorbet , Guava Punch , Guava Chutney and Peru Subzi . | [Combine the guava, pomegranate and 1½ cups of water in a mixer and blend till smooth., Strain the mixture using a strainer., Add the black salt and little salt and mix well., Serve chilled.] | [Energy, 123 cal, Protein, 1.9 g, Carbohydrates, 28.1 g, Fiber, 9.4 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 5.5 mg] | guava-and-pomegranate-drink-peru-aur-anar-ka-drink-41359r |
| rcp42315 | Guava Cheese | NA | NA | [guava, sugar, ghee, lemon juice] | 10 mins | 30 mins | [Fruit Based Indian Desserts, Christmas] | 21Makes 21 pieces | Indian | Guava is in season, and the Christmas spirit is in the air. This means its time to make Guava Cheese! A famous sweet made during Christmas time, the Guava Cheese is much-loved by kids and adults because it has a fabulously fruity flavour with a mild lemony tinge! It takes a little time to make but is completely worth the effort. If you want to make it look more attractive, you can add food colour to the mixture. Make sure you let it cool for two hours before cutting, otherwise it might still be sticky and difficult to cut neatly. Surprise your friends with this awesome homemade treat when you visit them for Christmas! | [Combine the guava and 1 cup of water in a pressure cooker and pressure cook for 1 whistle., Allow the steam to escape before opening the lid, drain well and cool completely., Put the cooked guava pieces in a mixer and blend till smooth., Put the mixture in a strainer and strain with a help of a spoon to remove the pulp., Remember to measure the pulp. The pulp and sugar ratio should be 1:1., Combine the pulp, sugar, ghee and lemon juice in a broad non-stick pan, mix well and cook on a medium flame for 20 to 22 minutes, while stirring continuously., Transfer the mixture in a greased rectangle aluminium tray of 250mm. (10") by 150mm. (6")., Keep aside for 2 hours and cut into 21 equal pieces using a sharp knife., Serve or store it in an air tight container.] | [Energy, 91 cal, Protein, 0.2 g, Carbohydrates, 20.7 g, Fiber, 2.3 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 1.4 mg] | guava-cheese-42315r |
| rcp41345 | Guava Chutney, Amrood Chutney, Spicy Peru Chutney | NA | NA | [chopped guava, chopped mint leaves (phudina), chopped ginger (adrak), sugar, chopped green chillies, cumin seeds (jeera), lemon juice, salt] | 10 mins | 0 mins | [different kinds of Indian chutney, Indian Party, Mixer, Foods to cook in September] | 1Makes 1.25 cups (18 tbsp ) | Indian | This Guava Chutney is yet another yummy way to consume the wonderful yet humble guava. A dash of spiciness combined with the fruit’s natural sweetness makes this chutney a finger-licking treat. Mint gives the chutney an awesome aroma and refreshing flavour while ginger and green chillies contribute to the spiciness. Cumin seeds powder and lemon juice enhance the sweet and spicy notes making each flavour distinctly notable. This Guava Chutney is also very easy to make. You just need to put all the ingredients together and blend them in a mixer-grinder. You do not even have to deseed the guavas, just chop it along with the seeds. You can enjoy this easy but exciting Guava Chutney with snacks like Corn Pakodas and Sweet Corn Balls . | [Combine all the ingredients, along with approx. 3 tbsp of water in a mixer and blend till smooth., Store in an air-tight container in the refrigerator and use as required.] | [Energy, 6 cal, Protein, 0.1 g, Carbohydrates, 1.4 g, Fiber, 1 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.6 mg] | guava-chutney-amrood-chutney-spicy-peru-chutney-41345r |
| rcp41850 | Guava Infused Coconut Water | NA | NA | [guava cubes, tender coconut water] | 5 mins | 0 mins | [Low Cal Beverages, Healthy Indian Drinks and Juices, Detox Water, Fruit Infused Water, Detox Water with Coconut Water and Fruits, Antioxidant Drinks] | 1Makes 1 servings | Indian | Guava Infused Coconut water is filled with the yummy taste of guava along with the freshness of coconut. This is sure to make you feel like you’ve been transported to a tropical destination. Sip on this refreshing drink throughout the day. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the guava in the pitcher along with coconut water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The guavas can be discarded or more coconut water can be added to make more detox water. Do not use the guava for more than twice. You can also try other Fruit Infused Water recipes from our collection like the Amla Infused Water or Papaya Muskmelon Infused Coconut Water . | [Put all the guava cubes in the infusing tube and close the lid., Fill the bottle with coconut water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 2 to 3 hours.] | [Not Given] | guava-infused-coconut-water-41850r |
| rcp2926 | Guava Juice, Indian Peru Juice | NA | NA | [guava cubes, sugar, lemon juice, ginger (adrak) juice, salt] | 10 mins | 7 mins | [Pan, Pregnancy Fiber Rich, Pregnancy Juices and Drinks, Pregnancy Second Trimester Foods, Birthday Party Drinks, Foods to cook in September] | 6Makes 6 glasses | NA | It is difficult to pass by guavas in the market without buying some. With their pleasant aroma and unique flavour, guavas are perfectly poised to please your palate. This fruit is a boon during pregnancy, especially if you are having digestive problems like constipation. This is because guava, with its high fibre content, is a natural laxative. This unusual drink is made by cooking and blending guavas, without straining, to retain most of the fibre. With shades of ginger and lemon, this Guava juice also has an awesome flavour. Even though some amount of vitamin C might be lost during cooking, this Guava Drink is still a very good source of the nutrient. Remember to use fully-ripe guavas as they taste best and will also require less sugar, helping make this drink even healthier. Besides guava check out our drink recipes with other fruits and fruit combos like Muskmelon, Orange and Coconut Drink , Pear and Apple Drink , Sweet Lime, Pomegranate and Apple Juice , Honey Banana Shake , Black Grape Shake , Apple Magic , Grape Lassi and many more that are healthy refreshing to drink during pregnancy. | [Combine the guava, sugar and 1 1/2 cups of water in a deep non-stick pan, mix well and cover with a lid and cook on a medium flame for 5 to 7 minutes, while stirring occasionally., Cool completely and blend in a mixer till smooth., Transfer the mixture into a deep bowl, add the lemon juice, ginger juice, salt and 2 cups of chilled water and mix well., Serve immediately.] | [Energy, 51 kcal, Protein, 0.4 gm, Carbohydrate, 11.9 gm, Invisible Fat, 0.2 gm, Fibre, 3.7 gm, Vitamin C, 72.8 mg] | guava-juice-indian-peru-juice-2926r |
| rcp42895 | Guava Mary Mocktail, Spicy Guava Margarita | NA | NA | [guava juice, mint leaves (pudina), lemon juice, powdered sugar, chilli powder, salt, ice-cubes, chilli powder, salt] | 2 mins | 0 mins | [Indian Drinks / Sharbats, Indian Mocktails, Mother's Day, Indian Party, High Tea Party, Western Party, Island Party] | 3Makes 3 glasses | Indian | guava mary mocktail recipe | spicy guava margarita | spiced guava drink | Indian chilli guava juice | with 19 amazing images. guava mary mocktail recipe | spicy guava margarita | spiced guava drink | Indian chilli guava juice is a perfect party mocktail drink. Learn how to make spicy guava margarita. To make guava mary mocktail, take a jar, add mint leaves, lemon juice, sugar, guava juice, chilli powder and salt and blend using a hand blender. Take a plate and combine little chilli powder and salt and mix well. Take a lemon slice and rub it along the rim of the martini glass. Coat the lemon rimmed glass with chilli powder and salt mixture till its coated well. Take a martini glass. Put 5 ice cubes and pour little guava juice evenly over it. Repeat steps 3 to 5 to make 2 more glasses. Serve chilled. Spicy guava margaritaSpicy guava margarita is a sweet fruity drink with hints of a minty lemony flavour served in a chilli-salt rimmed glass. You will unquestionably enjoy the mild spiciness of the chilli powder. When all these flavour merge together in one sip, the experience is just too exciting. Also called Ladies mocktail, this spiced guava drink is sure to refresh your senses, which is unbelievably easy to make. Try it out and it will certainly top the charts. If you like this Indian chilli guava juice, then also try other recipes using guava like guava smoothie and guava mojito. Tips to make guava mary mocktail. 1. You can also use fresh guava juice for this recipe. 2. After blending the guava mixture, serve immediately otherwise it becomes bitter. Enjoy guava mary mocktail recipe | spicy guava margarita | spiced guava drink | Indian chilli guava juice | with step by step photos. | [To make guava mary mocktail, take a jar, add mint leaves, lemon juice, sugar, guava juice, chilli powder and salt and blend using a hand blender., Take a plate and combine little chilli powder and salt and mix well., Take a lemon slice and rub it along the rim of the martini glass., Coat the lemon rimmed glass with chilli powder and salt mixture till its coated well., Take a martini glass. Put 5 ice cubes and pour little guava juice evenly over it., Repeat steps 3 to 5 to make 2 more glasses., Serve the guava mary mocktail chilled.] | [Energy, 71 cal, Protein, 1.1 g, Carbohydrates, 15.7 g, Fiber, 10 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 264.9 mg] | guava-mary-mocktail-spicy-guava-margarita-42895r |
| rcp500 | Guava Mojito, Indian Style Virgin Guava Mojito | NA | NA | [guava cubes, powdered sugar, lemon juice, salt, black salt (sanchal), sprite] | 10 mins | 0 mins | [Indian Juices, Indian Mocktails, Kitty Party, Mixer, Foods to cook in September] | 12Makes 12 glasses | Indian | guava mojito recipe | virgin guava mojito | guava mojito mocktail | tropical guava mojito bartender style | with step by step images. guava mojito is an Indian party drink which is sure to please every diner. Learn how to make guava mojito mocktail. Mojito is a traditional Cuban cocktail made of peppy ingredients like lime juice, soda and mint. This virgin guava mojito is a variant that combines guava cubes with sprite and lemon juice. To make guava mojito, combine the guava and ¾ cup of water in a mixer and blend till smooth. Transfer the mixture in a deep bowl, add the powdered sugar, lemon juice, salt and black salt and mix well. Keep aside. Just before serving, put 2 tbsp of the prepared guava mixture in a tall glass and pour ½ cup of sprite over it and mix well. Serve immediately. The guava mojito mocktail has a fascinating texture and a tantalizing tingle, accentuated by the addition of black salt. It is an invigorating combination of sweet, tang and salt all in one drink. Tropical guava mojito bartender style is a sure case of love at first sip! The secret ingredient is sprite. It blends very well with guava and gives the perfect fizz. Tips for guava mojito. 1. Do not cut the guava into very big cubes, else blending will be difficult. 2. Ensure to use fresh black salt, for that perfect tanginess. 3. You can store the guava mixture in the refrigerator in an air-tight container for a week and use as required. You can also try Lemon and Mint Muddle or Watermelon Mojito. Enjoy guava mojito recipe | virgin guava mojito | guava mojito mocktail | tropical guava mojito bartender style | with step by step photos below. | [Combine the guava and ¾ cup of water in a mixer and blend till smooth., Transfer the mixture in a deep bowl, add the powdered sugar, lemon juice, salt and black salt and mix well. Keep aside., Just before serving, put 2 tbsp of the prepared guava mixture in a tall glass and pour ½ cup of sprite over it and mix well., Serve immediately., Store the guava mixture refrigerated in an air-tight container for a week and use as required.] | [Energy, 103 cal, Protein, 1.4 g, Carbohydrates, 21.8 g, Fiber, 5 g, Fat, 1 g, Cholesterol, 0 mg, Sodium, 165.7 mg] | guava-mojito-indian-style-virgin-guava-mojito-500r |
| rcp36062 | Guava Punch | NA | NA | [guava cubes, sugar, lemon juice, ginger juice, mint sprig] | 10 mins | 12 mins | [Indian Juices, Cocktails, Indian Party, Western Party, Island Party, Cocktail Party, Mixer] | 7Makes 6 to 8 glasses | Indian | guava punch recipe | homemade fresh guava drink | summer Mocktail drink | guava mocktail | guava punch is a nice lemony flavoured Indian drink with hints of mint with invigorating flavours for a party. Learn how to make homemade fresh guava punch. A mouth-watering blend of guava puree, ginger and lemon juice, garnished with sprigs of mint that add an irresistible aroma and flavour to the guava mocktail. The heady aroma will surely lift up your mood and re-energize you. To make guava punch, combine the guava, sugar and 6 cups of water in a deep non-stick kadhai, mix well and cook on a medium flame for 10 to 12 minutes or till they turn soft, while stirring occasionally. Remove from the flame and allow it to cool completely. Once cooled, blend in a mixer to a smooth purée. Strain the purée using a strainer and keep aside. Add the lemon juice and the ginger juice and mix well. Refrigerate for at least 1 hour and serve chilled garnished with mint sprigs. Cooking the guava helps to soften it before pureeing, while straining this mixture helps remove the guava seeds that might spoil the rich and creamy mouth feel of this summer mocktail drink. Lemon and ginger team up in many recipes from salads to drinks. Pungent ginger and tangy lemon help to both enhance and balance the natural sweetness of guava very pleasantly. Sugar balances these flavours with its sweetness. Thus every ingredient lends its contribution and they complement each other very well too! Serve guava mocktail in pretty serving glasses and garnishes of your choice other than mint if you wish to. Tips for guava punch. 1. Cut the guava cubes just before making the puree. 2. Straining the guava mixture is important to get rid of the seeds. 3. Add fresh lemon juice and ginger juice. 4. To make ginger juice, grate ginger using a grater and then place the gratings in a muslin cloth. Press the muslin cloth to get fresh ginger juice. If using large amounts of ginger, place the ginger along with some water in a juicer and then grind. Strain and then use as required. Enjoy guava punch recipe | homemade fresh guava drink | summer Mocktail drink | guava mocktail | with recipe below. | [To make guava punch, combine the guava, sugar and 6 cups of water in a deep non-stick kadhai, mix well and cook on a medium flame for 10 to 12 minutes or till they turn soft, while stirring occasionally., Remove from the flame and allow it to cool completely., Once cooled, blend in a mixer to a smooth purée. Strain the purée using a strainer and keep aside., Add the lemon juice and the ginger juice and mix well., Refrigerate the guava punch for atleast 1 hour and serve chilled garnished with mint sprigs.] | [Energy, 160 cal, Protein, 0.9 g, Carbohydrates, 38.1 g, Fiber, 8.5 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 5.6 mg] | guava-punch-36062r |
| rcp36245 | Guava Smoothie, Indian Style Guava Smoothie | NA | NA | [guava juice, coconut milk, vanilla ice cream] | 5 mins | 0 mins | [Indian Milkshakes & Smoothies, Indian Party, Mixer, Quick 3 Ingredients, Quick Desserts, Kids After School, Snack Recipes for Kids] | 2Makes 2 glasses | Indian | guava smoothie recipe | Indian style guava smoothie | guava smoothie in a blender | guava smoothie with ice cream - best summer drink | guava milkshake | with images. Indian style guava smoothie is a luscious party style pink coloured Indian drink which is sure to lure any one. Learn how to make guava smoothie in a blender. To make guava smoothie, combine the guava juice, coconut milk and vanilla ice-cream and blend in a blender till the mixture is smooth and frothy. Pour equal quantities of the smoothie into 2 individual glasses. Serve chilled. Ready in a jiffy, this sumptuous drink can be enjoyed any time you have guava juice and coconut milk on hand. Both vanilla ice cream and coconut milk have a creamy mouth feel, which makes the guava milkshake a luxurious sip! Indian style guava smoothie is a perfect coolant for the summers, especially if you guest over for a chat and chaat party. Simple to make, it is a recipe which kids can make and adults can enjoy. Tips for guava smoothie / guava milkshake. 1. It is preferable to use readymade guava juice for this preparation, as it will give you a smooth finish without seeds. Moreover, sometimes fresh guava juice might end up being a bit sour. 2. If coconut milk is unavailable, replace it with 5 tbsp of fresh thick curd and proceed as per the recipe. Thin curd might make the smoothie runny. 3. If you are blending and serving it immediately, then ensure all ingredients are chilled. Enjoy guava smoothie recipe | Indian style guava smoothie | guava smoothie in a blender | guava smoothie with ice cream - best summer drink | guava milkshake | with images and video below. | [Combine the guava juice, coconut milk and vanilla ice-cream and blend in a blender till the mixture is smooth and frothy., Pour equal quantities of the smoothie into 2 individual glasses., Serve chilled., If coconut milk is unavailable, replace it with 5 tbsp of fresh curds and proceed as per the recipe.] | [Not Given] | guava-smoothie-indian-style-guava-smoothie-36245r |
| rcp4019 | Guava Sorbet | NA | Vegan | [guavas, chopped, sugar, lemon juice, raspberry red food colour] | 10 mins. | 15 mins. | [Healthy Indian Recipes, Fruit Based Indian Desserts, Indian Sorbets / Indian Frozen Desserts, Indian Freezer, Vegan, Indian Vegan Recipes for Kids, Vegan Desserts] | 2Serves 2. | Indian | This exotic sorbet is a superb summer cooler. Light and refreshing, the guavas impart an unusual sweetness to this soothing sorbet. It's important to cook the sugar syrup to the right consistency as that determines the texture of this sorbet. | [Combine the guavas, sugar and 1 cup of water in a pan and bring to a boil., Simmer for 10 to 15 minutes till the guavas soften and the sugar syrup is of one string consistency., Cool slightly and blend in a liquidiser., Strain through a sieve and add the lemon juice and red food colour so that the mixture is pink in colour. Mix well and cool completely., Pour into a shallow container. Cover and freeze till it is firm., Serve small scoops in long stemmed ice-cream glasses.] | [Energy, 254 cal, Protein, 1.2 g, Carbohydrates, 61.1 g, Fiber, 11.1 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 7.2 mg] | guava-sorbet-4019r |
| rcp5019 | Guava Spritzer | NA | NA | [guavas, sugar, lemon juice, ginger (adrak) juice, soda] | 10 mins | 20 mins | [Indian Beverages, Indian Drinks, Indian Drinks / Sharbats, Boiled Indian recipes, Christmas, Indian Birthday Party, Cocktail Party, Mixer] | 4Makes 4 servings | Indian | We have used pink guavas to make this drink; if you can't find any, you could cheat a little and add a few drops of pink food colour. You can make a large batch when guavas are in season and store it in a sterilized bottle and refrigerate. For ginger juice, grate the ginger and squeeze out the juice. | [Wash and cut the guavas into large cubes., Place these in a saucepan along with the sugar and 1½ cups of water., Bring to a boil and simmer till the guavas are tender., Cool completely and pure in a blender., Add the ginger juice and lemon juice and mix well. Store refrigerated in sterilized bottle till required., To serve, fill half a glass with the pulp and top up with chilled soda and ice-cubes.] | [Energy, 48 cal, Protein, 0 g, Carbohydrates, 11.8 g, Fiber, 0.1 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.1 mg] | guava-spritzer-5019r |
| rcp33169 | Guava Spritzer ( Party Drinks ) | NA | NA | [sugar, guava, ginger (adrak) juice, lemon juice, soda, ice-cubes, guava] | 10 mins | 15 mins | [Indian Mocktails, Mixer] | 4Makes 4 glasses | Indian | Guava spritzer, a luscious drink that pampers your senses! we have used pink guavas to make this drink, but if you can't find any, you could use white guavas and cheat a wee bit by adding a few drops of pink food colour instead! for the ginger juice, grate the ginger and squeeze out the juice. Glass used: pilsner glass | [Combine 1 cup of water with the sugar in a broad pan and cook on a medium flame till the sugar dissolves, while stirring twice in between., Add the guava and cook on a medium flame till the guavas are tender. Keep aside to cool., Blend in a mixer to a smooth purée and strain using a strainer., Add the ginger juice and lemon juice and mix well., In each pilsner glass, place 2 ice-cubes and pour equal quantity of the juice. Drop 1 slice of guava and top it with a bottle of soda. Serve immediately., Use 3 cups of pink guava juice as an alternative to fresh pink guavas, when they are not in season.] | [Energy, 76 cal, Protein, 0.5 g, Carbohydrates, 18.1 g, Fiber, 4.8 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 3.1 mg] | guava-spritzer--party-drinks--33169r |
| rcp41811 | Guava Strawberry Infused Water | NA | NA | [guava cubes, strawberries] | 5 mins | 0 mins | [Low Cal Beverages, Detox Water with Fruits, Antioxidant Drinks] | 1Makes 1 servings | NA | Guava Strawberry Infused Water is a vitamin C rich detox water. Loaded with the flavors of two tangy fruits. Perfect for you if you’ve been wishing for a healthy glowing skin. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the fruits in the pitcher along with water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The fruits can be discarded or more water can be added to make more detox water. Do not use the fruits for more than twice. You can try different fruit combinations like Pomegranate Black Grapes Infused Water or Muskmelon Papaya Infused Water . | [Put 2 guava cubes, all the strawberry halves and the remaining 2 guava cubes in the infusing tube and close the lid., Fill ¾ of the bottle with water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 2 to 3 hours.] | [Not Given] | guava-strawberry-infused-water-41811r |
| rcp4081 | Guilt Free Lemon Cheesecake | NA | Veg | [crushed digestive biscuits, low-fat butter, low-fat cream cheese, low-fat hung curds (chakka dahi), powdered sugar, lemon juice, grated lemon rind] | 15 mins | 0 mins | [Easy Indian Veg, Cakes, Cheesecake, Christmas, Mother's Day, Thanksgiving, Desserts for Entertaining] | 6Makes 6 wedges | Indian | Creamy, tangy cheesecakes are unarguably the best way to pamper your sweet tooth, but unfortunately they can be quite fattening too. Not anymore! This Guilt-Free Lemon Cheesecake cuts down on the fat by slashing the sugar content, and using low-fat cream cheese and low-fat butter. The sugary topping of lemon sauce is avoided, and instead the cream cheese is flavoured naturally with lemon juice and lemon rind, resulting in a pleasing yet peppy cheesecake. Serve yourself a small portion, and savour your treat. | [Place the biscuits on a butter paper or a rolling board and crush into a coarse powder with the help of a rolling pin., Transfer the crushed biscuit powder into a bowl, add the butter and mix well., Spread and press the mixture into the base of a 175 mm. (7") loose bottomed cake tin., Refrigerate for 30 minutes. Keep aside., Pour the prepared cheesecake mixture evenly on the prepared biscuit base and spread it evenly using a palate knife., Refrigerate for 4 hours or till the cheesecake sets., Once it is set, demould the cheesecake, cut into 6 equal wedges and serve chilled.] | [Energy, 126 cal, Protein, 2.8 g, Carbohydrates, 18.8 g, Fiber, 0 g, Fat, 4.4 g, Cholesterol, 2.5 mg, Sodium, 32.1 mg] | guilt-free-lemon-cheesecake-4081r |
| rcp541 | Gujarati Aam ka Panna, Kairi ka Panna | NA | NA | [raw mangoes, sugar, cardamom (elaichi) powder, black salt (sanchal), saffron (kesar) strands] | 12 mins | 0 mins | [Gujarati Drinks, Indian Drinks / Sharbats, Indian Party, Birthday Party Drinks, Kitty Party Drinks, Mocktails, Drinks] | 4Makes 4 glasses | Gujarati | Gujarati aam ka panna recipe | kairi ka panna | refreshing aam panna | aam panna with sugar | with 17 amazing images. Gujarati aam ka panna recipe | kairi ka panna | refreshing aam panna | aam panna with sugar is a pleasing summer drink. Learn how to make kairi ka panna. To make Gujarati aam ka panna, combine the saffron with 1 tbsp of water in a bowl, mix well and keep aside. Combine the raw mangoes and 1½ cups of water in a pressure cooker and pressure cook for 4 whistles. Allow it to cool completely. Once cooled, peel and remove the pulp in a bowl. Combine the pulp and sugar and blend it in a mixer till smooth. Add the saffron-water mixture, cardamom powder and black salt and mix well. Add 3 cups of chilled water and mix well. Pour equal quantities of the drink into 4 individual glasses. Serve immediately. A glass of refreshing aam panna is nothing short of exhilarating. It is cool and exciting, sweet and sour, and all in all perfect. Made from boiled raw mangoes and flavoured with cardamom and saffron, this cooling summer drink supposedly protects the body from dehydration. The best part is that the mixture for kairi ka panna can be prepared in advance and stocked in the refrigerator, so you can whip up a glassful whenever you feel like. The saffron adds to the hue and eye appeal of this aam panna with sugar, while the drink also has a invigorating flavours of cardamom powder and black salt. The sugar perfectly balances the sourness of the raw mangoes, thus making this indigenous drink an all time favourite since generations. Tips for Gujarati aam ka panna. 1. Prefer to use warm water for saffron, for enhanced colour and flavour. 2. While squeezing out the pulp from raw mango ensure to remove and discard the seeds. 3. Blend the mixture well till the sugar is completely mixed with the raw mango pulp. Enjoy Gujarati aam ka panna recipe | kairi ka panna | refreshing aam panna | aam panna with sugar | with step by step photos. | [To make gujarati aam ka panna, combine the saffron with 1 tbsp of water in a bowl, mix well and keep aside., Combine the raw mangoes and 1½ cups of water in a pressure cooker and pressure cook for 4 whistles., Allow it to cool completely., Once cooled, peel and remove the pulp in a bowl., Combine the pulp and sugar and blend it in a mixer till smooth., Add the saffron-water mixture, cardamom powder and black salt and mix well., Add 3 cups of chilled water and mix well., Pour equal quantities of the drink into 4 individual glasses., Serve the gujarati aam ka panna immediately.] | [Energy, 140 cal, Protein, 0.4 g, Carbohydrates, 35.4 g, Fiber, 1.3 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 1.4 mg] | gujarati-aam-ka-panna-kairi-ka-panna-541r |
| rcp106 | Gujarati Kadhi | NA | Veg | [curd (dahi), besan (bengal gram flour), ghee, cumin seeds (jeera), mustard seeds ( rai / sarson), asafoetida (hing), curry leaves (kadi patta), salt, ginger-green chilli paste, sugar, chopped coriander (dhania), rotli, puran poli, khichdi] | 5 mins | 17 mins | [Collection of Gujarati Dals / Kadhis, Jain Dal, Jain Kadhi, Kadhi recipes from all across India, Indian Party, Kadai Veg, Quick Dals / quick Kadhis, Calcium Dals & Kadhis] | 4Makes 4 servings | Gujarati | gujarati kadhi | traditional gujarati kadhi | how to make gujarati kadhi | with 12 amazing images Kadhi is a traditional Gujarati preparation of a wonderful sweet and spicy curd mixture thickened with besan (gram flour), which can be enhanced in many ways using other ingredients like pakoras and koftas. Remember never to boil the kadhi on a high flame as it tends to curdle. If you want your traditional gujarati kadhi thick, then add more besan or reduce the quantity of water. It’s really a personal choice of how to make gujarati kadhi! A little sugar is added to the gujarati kadhi to give a sweet and sour taste. Enjoy the Gujarati kadhi with hot bowl of khichdi. Our collection of Gujarati Dal and Kadhi has many varieties of kadhi recipes like the Bhatia Kadhi, Gujarati Suva Kadhi and Radish Koftas in Kadhi which can be relished with Gujarati Khichdis. We have our gujarati kadhi with jeera rice and veg pulao at home. Enjoy gujarati kadhi | traditional gujarati kadhi | how to make gujarati kadhi with detailed step by step photos below. | [To make gujarati kadhi, combine the curds and besan in a deep bowl and whisk well till no lumps remain., Add 3 cups of water and mix well and keep aside., Heat the ghee in a kadhai and add the cumin seeds and mustard seeds., When the seeds crackle, add the asafoetida and sauté for a few seconds., Add the prepared curds-besan-water mixture, curry leaves, salt, ginger-green chilli paste and sugar, mix well and bring to a boil for 2 minutes, while stirring continuously., Reduce the flame and simmer the gujarati kadhi for 10 to 12 minutes, while stirring occasionally., Garnish the gujarati kadhi with coriander and serve hot with rotli, puran poli and khichdi.] | [Energy, 241 cal, Protein, 8.2 g, Carbohydrates, 24.2 g, Fiber, 2.9 g, Fat, 10.1 g, Cholesterol, 16 mg, Sodium, 32.7 mg] | gujarati-kadhi-106r |
| rcp623 | Gujarati Masala Bhaat, Khaari Bhaat | Lunch | NA | [long grain rice (basmati chawal), ghee, cloves (laung / lavang), cinnamon (dalchini), cumin seeds (jeera), asafoetida (hing), potato cubes, green peas, carrot cubes, turmeric powder (haldi), chilli powder, garam masala, salt, curd (dahi)] | 3 mins | 20 mins | [Gujarati Khichdi, Indian Tiffin Box, Lunch box, Dabba, Traditional Indian Rice Recipes, Pulaos, Quick South Indian, Maharashtrian Rice Recipes, Indian Party, Non-stick Pan] | 4Makes 4 servings | Gujarati | Gujarati masala bhaat recipe | khaari bhaat | quick khari bhat | with amazing 23 images. Gujarati masala bhaat is a classic Gujarati rice dish, which is tradionally made in a pressure cooker and eaten as a one dish meal. It super easy to make, if you are an amateur cook you should basically start with this khaari bhaat as I am sure you cannot go wrong with this one. We have made Gujarati masala bhaat using the most basic ingredients. Each and every ingredient to used to make khaari bhaat would definitely be available in your household pantry. The use of a pressure cooker in this recipe helps to decrease the cooking time. All you need to do to make this quick khari bhat is to dump all the ingredients in the pressure cooker and its is quickly ready to be relished!! I usually make Gujarati masala bhaat at home for dinner along with Gujarati kadhi. Kadhi and masala bhaat go really well together. Here, we haven’t used excessive quantity of masala, yet you can changed the quantity of masalas according to your preference. This is a warm and moderately spiced rice dish that is ideal for a cold, rainy day! Gujarati masala bhaat is a very indigenous, gujarati version of the ubiquitous vegetable pulao, which gets a very luscious aroma and taste due to the cooking together of rice, veggies and ghee. Feel free to use any vegetables of your choice. However, remember not to keep stirring often, to avoid the rice grains from crumbling. Use hot water to speed-up the cooking process. Learn to make Gujarati masala bhaat recipe | khaari bhaat | quick khari bhat | with detailed step by step recipe photos and video below. | [To make gujarati masala bhaat, clean, wash and soak the rice in enough water for atleast 30 minutes. Drain and keep aside., Heat the ghee in pressure cooker, add the cloves, cinnamon and cumin seeds., When the seeds crackle, add the asafoetida, potatoes, green peas, carrots and salt and sauté on a medium flame for 3 to 4 minutes., Add the turmeric powder, chilli powder, garam masala and rice, mix well and sauté on a medium flame for another 5 minutes., Add 3½ cups of hot water and salt and mix well. Pressure cook for 2 whistles., Serve the gujarati masala bhaat hot with fresh curd.] | [Energy, 383 cal, Protein, 7.6 g, Carbohydrates, 65.3 g, Fiber, 6.9 g, Fat, 10.2 g, Cholesterol, 0 mg, Sodium, 14.7 mg] | gujarati-masala-bhaat-khaari-bhaat-623r |
| rcp41992 | Gujarati Raw Papaya Chutney, Kacha Papaya Sambharo | BreakFast | NA | [grated raw papaya, oil, mustard seeds ( rai / sarson), asafoetida (hing), green chillies, curry leaves (kadi patta), turmeric powder (haldi), besan (bengal gram flour), salt, samosa, kachori] | 15 mins | 8 mins | [Gujarati Kachumber / Chutneys / Achar, Gujarati Breakfast, different kinds of Indian chutney, Indian Party, Non-stick Pan, Quick Chutneys] | 1Makes 1 cup (14 tbsp ) | Gujarati | Gujarati raw papaya chutney recipe | kacha papaya sambharo | fafda chutney | papaya chutney for fafda gathia | with 17 amazing images. Gujarati raw papaya chutney recipe | kacha papaya sambharo | fafda chutney | papaya chutney for fafda gathia is a famous Gujarati accompaniment. Learn how to make kacha papaya sambharo. To make Gujarati raw papaya chutney, heat the oil in a deep non-stick pan, add the mustard seeds and asafoetida and sauté on medium flame for 30 seconds. Add the green chillies, curry leaves and turmeric powder and sauté on medium flame for 1 minute. Add the raw papaya, besan and salt, mix well and cook on medium flame for 6 minutes, while stirring occasionally. Serve with samosa and kachoris. Bored of serving kachoris and samosas with the same old green chutney and sweet chutney? Try your hand at making kacha papaya sambharo, a tongue-tickling Gujarati accompaniment. Here, grated raw papaya is cooked with a traditional tempering of mustard, curry leaves, green chillies and other ingredients, which give the fafda chutney a superb flavour and aroma. This papaya chutney for fafda gathia also tastes great with snacks like kachoris and samosas. It must be consumed on the same day it is prepared and cannot be preserved further. You can also try other Gujarati accompaniments to perk up your meal like Masala Mogri, Raiwala Marcha, Onion and Raw Mango Chunda and Gajar Marcha Nu Sambhaariyu. Tips for Gujarati raw papaya chutney. 1. Prefer to grate the raw papaya thick. This is necessary to get a good mouthfeel. 2. Prefer a deep to a broad pan, so the raw papaya cooks uniformly. Also remember to stir it occasionally to prevent it from sticking to the pan. 3. This sambharo can be made and refrigerated for a day. Do not store for further. Enjoy Gujarati raw papaya chutney recipe | kacha papaya sambharo | fafda chutney | papaya chutney for fafda gathia | with step by step photos. | [To make gujarati raw papaya chutney, heat the oil in a deep non-stick pan, add the mustard seeds and asafoetida and sauté on medium flame for 30 seconds., Add the green chillies, curry leaves and turmeric powder and sauté on medium flame for 1 minute., Add the raw papaya, besan and salt, mix well and cook on medium flame for 6 minutes , while stirring occasionally., Serve the gujarati raw papaya chutney with samosa and kachoris.] | [Energy, 17 cal, Protein, 0.3 g, Carbohydrates, 1.4 g, Fiber, 0.2 g, Fat, 1.1 g, Cholesterol, 0 mg, Sodium, 1 mg] | gujarati-raw-papaya-chutney-kacha-papaya-sambharo-41992r |
| rcp42231 | Gujarati Style Urad Dal Recipe | Dinner | NA | [urad dal (split black lentils), whisked curds (dahi), oil, cumin seeds (jeera), asafoetida (hing), curry leaves (kadi patta), green chilli paste, garlic (lehsun) paste, turmeric powder (haldi), salt, chopped coriander (dhania)] | 10 mins | 20 mins | [Collection of Gujarati Dals / Kadhis, Diabetic recipes, High Fiber, Diabetic Dals & Kadhis, High Fiber Lunch, High Fiber Main Dish, Dinner, High Fiber Recipes for Constipation] | 4Makes 4 servings | Gujarati | Gujarati style urad dal recipe | healthy urad dal Gujarati style | adad ni dal | urad dal with bajra roti | with 21 amazing images. Next time you decide to make dal, reach out to the jar of urad and make this tasty urad dal Gujarati style recipe! Subtly flavoured with curds and a dash of spices, this dal has a homely but very satiating taste. To make Gujarati style urad dal, Clean, wash and soak the urad dal in enough water in a bowl for 15 minutes. Drain well. Combine the urad dal and 1½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Combine the cooked urad dal, curds and 1½ cups of water in a deep bowl and mix well. Keep aside. Heat the oil in a deep non-stick pan, add the cumin seeds, asafoetida and curry leaves and sauté on a medium flame for 30 seconds. Add the urad dal-curd mixture, green chilli paste, garlic paste, turmeric powder and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Switch off the flame, add the coriander and mix well. Serve immediately with rotla. Rich in protein, iron, folic acid, magnesium, potassium, fibre and other essential nutrients, this easy-to-cook adad ni dal is a good addition to your everyday cookbook. This dal can be enjoyed by weight-watchers, women with PCOS, heart patients and diabetic (half serving recommended). >Gujarati style urad dalrotla but you can also enjoy it with a bowl of hot rice laced with ghee. The spices used to make this urad dal with bajra roti also exhibit some health benefits. Like cumin seeds and asafoetida aid in digestion, green chillies being rich in antioxidant vitamin C help ward off free radicals, garlic helps to lower blood cholesterol and turmeric powder has been proven to be anti-inflammatory. Tips for Gujarati style urad dal. 1. Whether purchasing urad dal in bulk or in a packaged container, make sure that there is no evidence of moisture or debris or worms. 2. You can prepare this dish earlier on, but before serving add a little water and re-heat as it tends to thicken over time. 3. Accompany this urad dal with bajra roti with a kachumber for a satiating meal. Enjoy Gujarati style urad dal recipe | healthy urad dal Gujarati style | adad ni dal | urad dal with bajra roti | with step by step images. | [To make gujarati style urad dal, clean, wash and soak the urad dal in enough water in a bowl for 15 minutes. Drain well., Combine the urad dal and 1½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Combine the cooked urad dal, curds and 1½ cups of water in a deep bowl and mix well. Keep aside., Heat the oil in a deep non-stick pan, add the cumin seeds, asafoetida and curry leaves and sauté on a medium flame for 30 seconds., Add the urad dal-curd mixture, green chilli paste, garlic paste, turmeric powder and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirirng occasionally., Switch off the flame, add the coriander and mix well., Serve the gujarati style urad dal immediately with rotla.] | [Energy, 236 cal, Protein, 13.8 g, Carbohydrates, 32.9 g, Fiber, 6.3 g, Fat, 4.9 g, Cholesterol, 4 mg, Sodium, 26.7 mg] | gujarati-style-urad-dal-recipe-42231r |
| rcp4815 | Gujarati Suva Kadhi | NA | NA | [chopped dill leaves, besan (bengal gram flour), curd (dahi), ginger-green chilli paste, curry leaves (kadi patta), sugar, salt, coconut oil oil, cumin seeds (jeera), mustard seeds ( rai / sarson), asafoetida (hing), whole dry kashmiri red chilli] | 5 mins | 10 mins | [Collection of Gujarati Dals / Kadhis, Quick Dals / quick Kadhis, Senior Citizen, Pregnancy Calcium Rich, Calcium Dals & Kadhis, Strong Bones, Senior Citizen Easy to Swallow] | 6Makes 6 servings | Gujarati | Gujarati suva kadhi recipe | shepuchi kadhi | suva kadhi | with 20 amazing images. Gujarati suva kadhi is a variation to the traditional Gujarati kadhi. Learn how to make suva kadhi. A homely preparation (shepuchi kadhi) made using chopped dill leaves, besan, curds and other flavour enhancers. One portion of the Gujarati Suva Kadhi is good enough to provide a quarter of a day’s calcium requirement. Curd is an excellent source of calcium, and when you combine it with dill leaves, it gets even richer in suva kadhi! The best part is that this healthy Gujarati suva kadhi is also very tasty. It is amazing how everyday flavouring substances and a traditional tempering result in such a tantalizing aroma and flavour. Tips for Gujarati suva kadhi: 1. If the curds are sour add 1/4 cup of milk to the kadhi and reduce the quantity of water. 2. Cook for 2 to 3 minutes, while stirring continuously. Enjoy Gujarati suva kadhi recipe | shepuchi kadhi | suva kadhi | with step by step photos. | [To make gujarati suva kadhi combine the besan, curds and 21/2 cups of water in a non-stick pan, whisk well till no lumps remain and bring to boil., Add the ginger-green chilli paste, curry leaves, sugar and salt and mix well and cook for 2 to 3 minutes, while stirring continuously., Heat the oil in small non-stick pan and add the cumin seeds and mustard seeds., When the seeds crackle, add the asafoetida and kashmiri red chilli and sauté on a medium flame for few seconds., Add this tempering to the kadhi and mix well., Add the dill leaves, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve gujarati suva kadhi hot., If the curds are sour add 1/4 cup of milk to the kadhi and reduce the quantity of water.] | [Energy, 96 cal, Protein, 3.4 g, Carbohydrates, 6.5 g, Fiber, 0.4 g, Fat, 6.1 g, Cholesterol, 10.7 mg, Sodium, 15 mg] | gujarati-suva-kadhi-4815r |
| rcp41212 | Gujarati Tikha Gathiya, Teekha Gathiya | Snacks | NA | [besan (bengal gram flour), chilli powder, turmeric powder (haldi), carom seeds (ajwain), salt, oil, oil] | 5 mins | 20 mins | [Gujarati Dry Snacks, Indian Jar Snacks, Evening Tea Snacks, Deep Fry, Diwali, Diwali Snacks, Pan] | 2Makes 2.5 cups | Gujarati | tikha gathiya recipe | Gujarati tikha gathiya | spicy gathiya jar snack for Diwali | teekha gathiya | with 26 amazing images. tikha gathiya recipe | Gujarati tikha gathiya | spicy gathiya jar snack for Diwali | teekha gathiya is a dry snack made in most Gujarati households. Learn how to make Gujarati tikha gathiya. To make tikha gathiya, combine all the ingredients in a big bowl and mix well. Mix well using your hands so as to break the lumps and knead into a semi-soft dough using water. Grease your hands using a little oil and knead the dough once again to smoothen it lightly. Grease a “sev press” (along with its lid and gathiya plate) using a little oil, press the dough into it and cover it with the lid. Heat the oil in a deep non-stick pan, place the “sev press” above the hot oil (at a little distance) and turn the handle of the “sev press” so that half of the dough is forced out of the gathiya plate and drops directly into the oil. Move the “sev press” in a circular motion while turing the handle of the “sev press” in a circular motion at the same time. Deep-fry the gathiya on a slow flame, till they turn light brown in colour and crisp while turning them at intervals. Drain on an absorbent paper. Repeat to make more gathiya in one more batch. Cool completely and serve or store in an air-tight container. Use as required. Gathiya is a classic deep-fried savoury snack, which is made of gram flour flavoured with ajwain. This version of the ever-popular tea-time snack also uses a dash of chilli powder to make it a little more spicy. The aroma of carom seeds and the mild spiciness of chill powder are very enjoyable, and linger on your palate for some time. Making teekha gathiya is easy and doesn't take too much time. On your first try, you will also get the hang of the right way to move the sev press while pressing it. Make a batch of spicy gathiya jar snack for Diwali and store it in an airtight container, so you can serve it to your guests during festivals, with a cup of masala chai. Remember to cool it well before storing, as even slight warmth can alter its pleasing crunchiness. Tips to make tikha gathiya. 1. Make sure the dough is not very soft and it semi-soft, always add water little by little. 2. The sev press should be greased well. 3. Always deep-fry on a slow flame or else they will get burnt easily and yet be uncooked. 4. Store in an air-tight container, it last good for atleast 10 days. Enjoy tikha gathiya recipe | Gujarati tikha gathiya | spicy gathiya jar snack for Diwali | teekha gathiya | with step by step photos. | [To make tikha gathiya, combine all the ingredients in a big bowl and mix well., Mix well using your hands so as to break the lumps and knead into a semi-soft dough using water., Grease your hands using a little oil and knead the dough once again to smoothen it lightly., Grease a “sev press” (along with its lid and gathiya plate) using a little oil, press the dough into it and cover it with the lid., Heat the oil in a deep non-stick pan, place the “sev press” above the hot oil (at a little distance) and turn the handle of the “sev press” so that half of the dough is forced out of the gathiya plate and drops directly into the oil., Move the “sev press” in a circular motion while turing the handle of the “sev press” in a circular motion at the same time., Deep-fry the gathiya on a slow flame, till they turn light brown in colour and crisp while turning them at intervals. Drain on an absorbent paper., Repeat to make more gathiya in one more batch., Cool the tikha gathiya completely and serve or store in an air-tight container. Use as the required.] | [Energy, 586 cal, Protein, 16.6 g, Carbohydrates, 47.8 g, Fiber, 12.2 g, Fat, 36.5 g, Cholesterol, 0 mg, Sodium, 58.6 mg] | gujarati-tikha-gathiya-teekha-gathiya-41212r |
| rcp43078 | Gula Ruti | Snacks | NA | [whole wheat flour (gehun ka atta), oil, mustard seeds ( rai / sarson), crushed panch phoron, chopped green chillies, curry leaves (kadi patta), soaked chana dal (split bengal gram), chopped carrot, chopped onions, chopped tomatoes, chopped coriander (dhania), turmeric powder (haldi), salt, oil, oil] | 10 mins | 30 mins | [Bengali Snacks, Breakfast Chillas, Indian Pancakes, Quick Evening Snacks, Indian Pancakes, Evening Tea Snacks, Non-stick Pan, Kids After School] | 8Makes 8 gula ruti | Bengali | gula ruti recipe | Bengali style wheat flour pancake | instant gola roti | with 28 amazing images. gula ruti is a healthy dish prepared using whole wheat flour within few minutes. Learn how to make gula ruti recipe | Bengali style wheat flour pancake | instant gola roti | gula ruti is a popular Indian flatbread that is made using whole wheat flour, fresh colourful vegetables, and spices. It is a healthy and delicious alternative to other types of flatbread, such as butter naan or roti. This instant gola roti is given a Bengali twist by adding panch phoron to it. Gula ruti has a soft texture than other types of flatbread. It has a mild, nutty flavor and a slightly crunch from the vegetables. Bengali style wheat flour pancake is a popular side dish for curries, dals, etc. It can also be eaten on its own as a breakfast or snack. pro tips to make gula ruti : 1. For a crispier gula ruti, cook it for a little bit longer on each side. 2. It is best served hot with green chutney. 3. Do not grease the tava every time you make gula ruti otherwise you won’t be able to spread it properly. Enjoy gula ruti recipe | Bengali style wheat flour pancake | instant gola roti | with detailed step by step photos. | [To make gula ruti recipe, heat ½ tsp oil in a broad non-stick pan, add mustard seeds, panch phoron, green chillies, curry leaves and chana dal. Sauté for a few seconds., Add carrot and sauté on medium flame for a minute, add onions and sauté on medium flame for 2 minutes., Add tomatoes and cook on medium flame for 2 minutes. Switch off the flame, add coriander and mix well. Keep aside., In a deep bowl, add wheat flour, cooked veggies mixture, salt to taste and 1¼ cups of water. Mix well it no lumps remain., Heat a non-stick tava, grease it well using 1/8 tsp oil, pour a ladleful of batter on a hot tava and lightly spread it to make 150 mm (6 inch) ruti., Cook the gula ruti on medium flame using ¼ tsp oil until golden brown in colour on both the sides., Repeat steps 5 and 6 without greasing the tava to cook remaining 7 gula rutis., Serve the gula ruti hot with green chutney.] | [Energy, 77 cal, Protein, 2.2 g, Carbohydrates, 13.2 g, Fiber, 2.3 g, Fat, 2 g, Cholesterol, 0 mg, Sodium, 6.6 mg] | gula-ruti-43078r |
| rcp2854 | Gulab Jamun | NA | NA | [gulab jamun mava (hariyali khoya), plain flour (maida), milk powder, arrowroot (paniphal) flour, sugar, saffron (kesar) strands, ghee] | 15 mins | 45 mins | [Bengali Sweets, Traditional Indian Mithai, Deep Fry, Deep Fry Desserts, Diwali, Holi recipes, Gudi Padwa] | 30Makes 30 gulab jamuns | Bengali | Sweet and sour, salt and spice, every experience needs to be coupled with a complementary, often contrasting experience in order to bring out the best of both. Likewise, a chaat platter must be finished off with a rich dessert in order to complete the enjoyment. And, what better mithai can you choose than our ever-popular Gulab Jamun! This recipe tells you how to make authentic Gulab Jamun, not with any readymade mixes, but with special hariyali mava, which gives the traditional sweet its rich mouth-feel and intense flavour. | [Combine the sugar and 1 ½ cups of water in a deep pan and cook on a medium flame for 7 to 8 minutes, while stirring occasionally., Simmer on a medium flame for 4 to 5 minutes or till the syrup is of one string consistency., Remove any impurities which float on top of the syrup using a slotted spoon., Add the saffron and keep the syrup warm., Combine all the ingredients in a deep bowl and knead very well into a very smooth dough., Divide this mixture into 30 equal portions and roll each into round balls, there should have no cracks on the surface as otherwise the gulab jamuns will crack while deep-frying., Heat the ghee in a non-stick kadhai and deep-fry a few jamuns on a slow flame till they turn golden brown in colour from all the sides., Drain and immerse in the warm sugar syrup. Soak for 1 hour., Serve immediately or serve warm., Hariali mava is a special kind of mava used to make gulab jamuns.] | [Energy, 125 cal, Protein, 2.3 g, Carbohydrates, 22.6 g, Fiber, 0 g, Fat, 2.8 g, Cholesterol, 0 mg, Sodium, 0.1 mg] | gulab-jamun-2854r |
| rcp2064 | Gulab Jamun ( Mithai) | NA | NA | [crumbled gulab jamun mawa (hariyali khoya), plain flour (maida), milk powder, arrowroot (paniphal) flour, ghee, sugar, saffron (kesar) strands, cardamom (elaichi) powder] | 5 mins | 40 mins | [Course, Punjabi Sweets, Advanced Recipes, Traditional Indian Mithai, Karwa Chauth, Dussehra recipes | Dussehra Sweets, Raksha - Bandhan] | 30Makes 30 gulab jamuns | Punjabi | gulab jamun recipe | gulab jamun with khoya | Indian mithai | how to make gulab jamun | gulab jamun is a Punjabi sweet served not only at restaurants but also on the streets in North India. Learn how to make gulab jamun. There are umpteen ready mixes available in the market for making gulab jamun, but none can beat the traditional recipe made with homemade khoya. While it is slightly time consuming, making them is not very difficult. Though famous from North India, this sweet is famous across India, especially in the west of India. Make and relish gulab jamun with khoya with family and friends on occasions like Diwali Raksha - Bandhan and Dussehra. To make gulab jamun, make the sugar syrup first. Combine the sugar and 3 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 8 to 10 minutes minutes, while stirring occasionally. Simmer on a medium flame for 4 to 5 minutes or till the syrup is of one string consistency. Remove any impurities which float on top of the syrup using a slotted spoon. Add the saffron and cardamom powder and mix well. Keep the sugar syrup warm. Then combine all the ingredients in a deep bowl and knead well into a very smooth dough. Divide this mixture into 30 equal portions and roll each into round balls. Keep aside. Heat the ghee in a deep non-stick kadhai and deep-fry few gulab jamuns at a time, on a slow flame till they turn brown in colour from all the sides. Drain well and immediately immerse in the warm sugar syrup. Soak the gulab jamuns in the sugar syrup for at least 1 hour. Serve gulab jamun warm. Authentic gulab jamun with khoya made with hariyali mava has a very rich mouth-feel that gels well with festivity. In a bygone era, when everything was made at home, khoya would be made in winter and used in summer, by which time it would have acquired a mild green colour (hence the name hariyali) and grainy texture perfect for making Gulab Jamun! If you are not unable to achieve this feat, you can buy some soft khoya and get started. Milk powder and arrowroot flour have been added in this Indian mithai for binding the dough. Ensure that your dough is smooth to get soft gulab jamuns. Tips for gulab jamun. 1. Keep stirring the sugar syrup continuously and ensure you do not miss the one string consistency. 2. While making the gulab jamun balls ensure that there are no cracks on the surface as otherwise the gulab jamuns will crack while deep-frying. 3. As you deep-fry keep adding the fried jamuns in sugar syrup. 4. You can store them refrigerated in an air-tight container with the sugar syrup. They stay fresh for upto 3 days. Enjoy gulab jamun recipe | gulab jamun with khoya | Indian mithai | how to make gulab jamun | with step by step photos and video below. | [Combine the sugar and 3 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally., Simmer on a medium flame for 4 to 5 minutes or till the syrup is of one string consistency., Remove any impurities which float on top of the syrup using a slotted spoon., Add the saffron and cardamom powder and mix well. Keep the sugar syrup warm., To make the gulab jamuns, combine all the ingredients in a deep bowl and knead well into a very smooth dough., Divide this mixture into 30 equal portions and roll each into round balls ensuring there are no cracks on the surface as otherwise the gulab jamuns will crack while deep-frying. Keep aside., Heat the ghee in a deep non-stick kadhai and deep-fry, few gulab jamuns at a time, on a slow flame till they turn brown in colour from all the sides., Drain well and immediately immerse in the warm sugar syrup., Repeat step 3 and 4 to deep-fry the remaining gulab jamuns., Soak the gulab jamuns in the sugar syrup for at least 1 hour., Serve the gulab jamuns warm or store refrigerated in an air-tight container for upto 3 days., Hariali mava is a special kind of mava used to make gulab jamuns.] | [Energy, 175 cal, Protein, 2.3 g, Carbohydrates, 35 g, Fiber, 0 g, Fat, 2.8 g, Cholesterol, 0 mg, Sodium, 0.1 mg] | gulab-jamun---mithai-2064r |
| rcp4000 | Gulab Jamun Kulfi | NA | NA | [gulab jamuns, milk, condensed milk, cornflour, milk, cardamom (elaichi) powder] | 10 mins | 62 mins | [Punjabi Sweets, Mughlai Mithai, Traditional Indian Mithai, Kulfi, Mother's Day, Teachers Day, Indian Freezer] | 6Makes 6 kulfis | Punjabi | It’s not uncommon to find ice-creams served with mithai like Gulab Jamun Jalebi Malpua, Gajar Halwa, etc. However, this dessert is quite different in that the kulfi itself is studded with sweet and succulent gulab jamuns. The Gulab Jamun Kulfi is an easy to make but awesomely rich Indian dessert of gulab jamuns set in a creamy kulfi made of condensed milk. Hints of cardamom give the kulfi a rich aroma. If you love nuts, feel free to add nuts and dry fruits of your choice, like cashews, pistachios, dried figs, etc to give it an exciting bite. Setting the kulfi along with gulab jamuns in the same mould gives a very unique texture and intensely rich taste to this dessert. Definitely a must-try! Try other recipes like Malai Kulfi or Kulfi and Fruit Ice Cream | [Combine the cornflour with the milk and mix well. Keep aside., Heat the milk and condensed milk in a deep non-stick pan and bring it to a boil on a medium flame, while stirring occasionally, so that the milk does not stick to the bottom of the pan. It should take approximately 9 to 10 minutes., Simmer the milk on a low flame for 40 minutes while stirring occasionally., Add the cornflour mixture and cardamom powder, mix well and cook on a slow flame, while stirring occasionally for 12 minutes or till it becomes thick., Switch off the flame, allow the mixture to cool completely., Fill one kulfi mould halfway with the prepared kulfi mixture., Add 4 gulab jamuns into the kulfi mould., Pour more of the prepared kulfi mixture over the gulab jamuns and seal the mould well using the lid., Repeat steps 6 to 8 to prepare 5 more kulfis. Freeze them for at least for 10 to 12 hours or till set., To unmould, allow the moulds to remain outside the freezer for 5 minutes and then unmould by inserting a wooden skewer stick in the centre of the kulfi and pull it out. Do not immerse the kulfi moulds in water to demould., Serve immediately.] | [Energy, 400 cal, Protein, 10.9 g, Carbohydrates, 42.8 g, Fiber, 0.1 g, Fat, 15.8 g, Cholesterol, 32 mg, Sodium, 38.1 mg] | gulab-jamun-kulfi-4000r |
| rcp41469 | Gulgule Recipe, Maharashtrian Pumpkin Jaggery Sweet Dumpling | NA | NA | [boiled and mashed red pumpkin (bhopla/ kaddu), chopped jaggery (gur), grated coconut, poppy seeds (khus-khus), cardamom (elaichi) powder, whole wheat flour (gehun ka atta), baking soda, oil] | 15 mins | 20 mins | [Maharashtrian Sweet Dishes, Traditional Indian Mithai, Deep Fry Desserts, Diwali, Raksha - Bandhan, Ganesh Chaturthi, Diwali Sweets Mithai] | 6Makes 6 servings | Maharashtrian | pumpkin jaggery gulgule recipe | sweet pumpkin fritters | kaddu ke gulgule | with 17 amazing images. You will love the rich, traditional flavour and amazing texture of this sweet pumpkin fritters. Learn how to make pumpkin jaggery gulgule recipe | sweet pumpkin fritters | kaddu ke gulgule | Gulgula is an Indian version of mini donuts. Basically, they are like sweetened mini donuts. They are super spongy and crispy. kaddu ke gulgule is packed with an awesome flavor of pumpkin, aroma of cardamom. A melt-in-the-mouth sweet made by deep-frying a batter of boiled and sweetened pumpkin flavoured with cardamom. Whole wheat flour helps hold the batter together while coconut and poppy seeds intensify the taste and texture of the pumpkin jaggery gulgule. pro tips to make pumpkin jaggery gulgule: 1. Don't overmix the batter, or the gulgule will become hard. 2. Fry the gulgule in batches so that they don't crowd the pan and soak too much oil. 3. Serve them hot to enjoy its best flavours. Enjoy pumpkin jaggery gulgule recipe | sweet pumpkin fritters | kaddu ke gulgule | detailed step by step photos. | [To make gulgule, combine the pumpkin and jaggery in a deep bowl and mix very well using your hands., Add all the remaining ingredients and mix very well with your hands., Drop spoonfuls of the mixture into hot oil in a deep non-stick pan and deep-fry a few at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve the gulgule immediately.] | [Energy, 212 cal, Protein, 2.6 g, Carbohydrates, 23.7 g, Fiber, 2.9 g, Fat, 12.1 g, Cholesterol, 0 mg, Sodium, 7.3 mg] | gulgule-recipe-maharashtrian-pumpkin-jaggery-sweet-dumpling-41469r |
| rcp33226 | Gulkand Shake | BreakFast | NA | [milk, gulkand, rose syrup, ice cubes] | 5 mins | 0 mins | [Mixer, Indian Breakfast Recipes for Kids, Sweet Recipes for Kids, Protein rich food for kids, High Protein Smoothies, Milkshakes, Drinks] | 4Makes 4 glasses | Indian | Gulkhand Shake, this cooling summertime sweet treat will be loved by your little ones! Gulkand is something that a child never refuses to eat, so if your child does not like plain milk or is bored of having his regular milk drinks, serve this protein-rich potion. Boost your child’s immunity by giving him 6.5 gm of protein per glass of this shake! | [Combine all the ingredients together and blend in a mixer till smooth and frothy., Pour equal quantities of the shake into 4 individual glasses and serve immediately., Gulkand is made by marinating rose petals in sugar. It is a coolant and tastes great when used in ice-creams, milkshakes or any other desserts. It is readily available in the market. Store in an air-tight container in a dry place or in the refrigerator.] | [Energy, 192 cal, Protein, 6.5 g, Carbohydrates, 11.7 g, Fiber, 0 g, Fat, 9.8 g, Cholesterol, 24 mg, Sodium, 28.5 mg] | gulkand-shake-33226r |
| rcp3431 | Gunda Keri | NA | NA | [gundas, sea salt (khada namak), grated raw mango, split mustard seeds (rai na kuria), chilli powder, turmeric powder (haldi), asafoetida (hing), split fenugreek seeds (methi na kuria), mustard oil, sea salt (khada namak),] | 10 mins. | 0 mins | [Pickles / Achar, Spicy Achar] | 3Makes 3 cups. (42 tbsp ) | NA | This pickle is an old traditional favourite of Gujarat and is of enormous popularity amongst all Gujaratis. Gunda is a kind of a berry and since it is available only from March to June, it is bought in bulk quantities to be made into a pickle. Gundas have to be destalked and cleaned well from the insides because their seeds are surrounded by a sticky substance which has to be removed before stuffing. Gundas are stuffed with spiced mixture of pickling spices, grated mangoes and mustard oil. It is very essential that the gundas are completely immersed in pickle oil to preserve them for a long time. | [Destalk the gundas. Lightly crush the gundas using a pestle., Remove the inside seeds using a sharp knife. Since a sticky substance surrounds the seeds, it is advisable to dip the tip of the knife in the sea salt and then remove the gunda seeds., In a sterilised glass jar, spread half of the stuffing mixture on the base of the jar., Stuff each gunda with ½ teaspoon of the stuffing mixture and place it inside the glass jar., Spread the remaining stuffing on top of the gundas., Press the gunda down in the jar with the back of a spoon so that the oil completely covers the pickle., The gundas should be kept completely covered with oil because oil acts as a preservative and enables the pickle to be stored for upto a year., The pickle will be ready to eat after 3 to 4 days.] | [Energy, 43 cal, Protein, 0 g, Carbohydrates, 0.1 g, Fiber, 0 g, Fat, 4.8 g, Cholesterol, 0 mg, Sodium, 2860.7 mg] | gunda-keri-3431r |
| rcp42596 | Gunda Nu Shaak | NA | NA | [gundas, oil, mustard seeds ( rai / sarson), asafoetida (hing), besan (bengal gram flour), chilli powder, coriander seeds (dhania) powder, turmeric powder (haldi), chopped coriander (dhania), salt] | 5 mins | 10 mins | [Gujarati Shaak Sabzi, Semi-Dry Sabzis, Indian Party, Non-stick Pan, Indian Travel Food Sabzi] | 4Makes 4 servings | Gujarati | ‘Gunda’ is a small, berry-like fruit harvested from cordia shrubs. It is seasonal, and when it becomes available in the summer months, the Gujaratis really go gaga over it! An all-time favourite ingredient, gunda makes very tasty pickles and yummy subzis too. Gunda nu Shaak is a classic Gujarati recipe that is made in every Gujarati household in the summer months when gunda is available. It is a very aromatic dish with a nice mouth-feel too. Resplendent with the magic of spices, the Gunda nu Shaak is best enjoyed with a bowl of aamras and puri. De-seeding the gundas can be a messy job because it’s quite sticky inside – you can workaround the stickiness easily by coating your hands and knife with salt. Also have a go at other shaak recipes like Sambhariyu Shaak or Sev Tameta. | [Wash the gundas thoroughly and dry them., Destalk the gundas, crush them lightly using your palm and remove the inside seeds using a sharp knife. Since a sticky substance surrounds the seeds, it is advisable to dip the tip of the knife in the salt and then remove the gunda seeds and discard them. Keep aside., Roast the besan in a small non-stick pan on a medium flame for 2 minutes., Switch off the flame, transfer the besan into a plate, cool it completely, add all the remaining ingredients and mix well. Keep aside., Fill each gunda with a little besan mixture. Keep the remaining besan mixture aside., Heat the oil in a deep non-stick pan, add mustard seeds and asafoetida and sauté on a medium flame for 30 seconds., Add the stuffed gundas, mix well, cover with a lid and cook on a medium flame for 5 minutes, while stirring occasionally., Add the remaining besan mixture, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve hot.] | [Energy, 228 cal, Protein, 6.4 g, Carbohydrates, 18.5 g, Fiber, 4.8 g, Fat, 14.2 g, Cholesterol, 0 mg, Sodium, 23.4 mg] | gunda-nu-shaak-42596r |
| rcp3017 | Gur ki Roti, Jaggery Roti | Snacks | NA | [grated jaggery (gur), whole wheat flour (gehun ka atta), oil, fennel seeds (saunf), desiccated coconut, salt, ghee, white butter (safed makhan) chunda, masala chai] | 10 mins | 15 mins | [Gujarati One Dish Meal, Gujarati Sweet Mithai, Gujarati Breakfast, Jain Paryushan, Maharashtrian Rotis / Polis, Breakfast Theplas, Parathas, Sweet Snacks] | 5Makes 5 rotis | Gujarati | gur ki roti, 3 ways recipe | jaggery roti | Gujarati meethi roti | meethi gud ki roti | with 62 amazing images. gur ki roti, 3 ways recipe | jaggery roti | Gujarati meethi roti | meethi gud ki roti is a pleasant way to enjoy a sweet meal. Learn how to make jaggery roti. To make gur ki roti, combine the jaggery and 1/2 cup water in a deep bowl. Cover with a lid and keep aside for 30 minutes. After 30 minutes, break the jaggery lumps with your fingers. Keep jaggery water aside. In another deep bowl, combine the wheat flour, oil, jaggery water, fennel seeds, desiccated coconut and salt and knead into a dough without using water. Cover with a lid and keep aside for 15 minutes. Divide the dough into 5 equal portions. Roll a portion into a 4” (100 mm.) or 5” (125 mm.) thick roti. If you find it difficult to roll, then roll them on a greased plastic sheet. Heat a non-stick tava and grease it with little ghee. Place the roti on it and grease on top with little ghee. Cook on a slow flame for 90 seconds and flip over. Grease the top of the roti once again with little ghee, flip over and cook on a slow flame for 90 seconds or till it turns golden brown in colour from both the sides. Repeat steps 5 to 8 to make 4 more rotis. Serve immediately or store in an air-tight container. It stays fresh for 5 to 7 days. Sometimes the contrast between the simplicity of a dish and its complex flavour is striking! Gujarati meethi roti is a perfect example of this phenomenon. With minimal ingredients and an extremely simple procedure, you get a delectable meethi gud ki roti that surprises you with its exciting crispness and lingering flavour. As the name says jaggery roti, gud is the key ingredient with hints of fennel and desiccated coconut. Of course, a pinch of salt is a must too to bring out the flavours of jaggery. Here we have shown 3 ways of making gur ki roti, using 3 different varieties of jaggery – yellow jaggery, brown jaggery and black jaggery. You can use any variety of your choice. This meethi gud ki roti is served with a dollop of white butter, also called safed makhan or chunda in Gujarat. However, Maharashtrians enjoy it with a cup of masala chai. Tips for gur ki roti. 1. On a rolling board place a zip lock bag and grease it with ghee to make rolling easier. 2. Roll out 4” (100 mm.) or 5” (125 mm.) thick roti. We want a thick roti which is like paneer paratha. Don't try and make a big roti from this as the gur may come apart. 3. Add only 1/2 cup water to the jaggery. Adding extra water will make the roti less sweet. 4. Cook these wheat flour, jaggery and sesame rotis over a slow flame, to ensure that the insides are well cooked too. Enjoy gur ki roti, 3 ways recipe | jaggery roti | Gujarati meethi roti | meethi gud ki roti | with step by step photos. | [To make gur ki roti, combine the jaggery and 1/2 cup water in a deep bowl. Cover with a lid and keep aside for 30 minutes., After 30 minutes, break the jaggery lumps with your fingers. Keep jaggery water aside., In another deep bowl, combine the wheat flour, oil, jaggery water, fennel seeds, desiccated coconut and salt and knead into a dough without using water. Cover with a lid and keep aside for 15 minutes., Divide the dough into 5 equal portions., Roll a portion into a 4” (100 mm. ) or 5” (125 mm. ) thick roti. If you find it difficult to roll, then roll them on a greased plastic sheet., Heat a non-stick tava and grease it with little ghee., Place the roti on it and grease on top with little ghee. Cook on a slow flame for 90 seconds and flip over., Grease the top of the roti once again with little ghee, flip over and cook on a slow flame for 90 seconds or till it turns golden brown in colour from both the sides., Repeat steps 5 to 8 to make 4 more rotis., Serve the gur ki roti immediately with white butter / chunda / masala chai. Alternatively, store in an air-tight container. It stays fresh for 5 to 7 days.] | [Energy, 422 cal, Protein, 6.5 g, Carbohydrates, 66.7 g, Fiber, 6.7 g, Fat, 15.3 g, Cholesterol, 0 mg, Sodium, 11.1 mg] | gur-ki-roti-jaggery-roti-3017r |
| rcp4155 | Hakka Noodles, Chinese Veg Hakka Noodles | NA | Veg | [boiled noodles, garlic (lehsun), whole dry kashmiri red chillies, shredded cabbage, capsicum, chopped spring onions, oil, salt, spring onion greens] | 10 mins | 5 mins | [Chinese Noodles Recipe Collection, Indian Noodles, Veg Noodles, Quick Noodles, Kids Noodles] | 4Makes 4 servings | Indian | Indian style hakka noodles | Indo Chinese hakka noodles | hakka noodles | veg hakka noodles | with amazing 25 images. Off day and want to cook something different from everyday dal roti? Hakka noodles is one of the best options to treat your taste buds and a perfect one meal dinner. This is an Indo Chinese hakka noodles recipe with a mix of noodles and vegetables. Veg hakka noodles are flavourful noodles tossed with vegetables. It is basically from the Asian cuisine which has been adapted in India and now is found in every restaurant and is also, one of the famous Indian street food. As mentioned earlier, it is an Indian style Chinese hakka noodles of making it, the authentic one differs. There are a lot many variations to the recipe, ours is a simple veg hakka noodles from the Indo-Chinese recipes. The preparation also doesn’t take much time, this recipe can be quickly made. We have made Indo Chinese hakka noodles by boiling noodles at first and further in a wok, take oil and add the flavour enhancing ingredients like garlic and whole dry kashmiri red chillies. Further, all the vegetables are added which include cabbage, capsicum and spring onions and are cooked on high flame, the reason behind cooking everything on high flame is that it helps the vegetables to remain crunchy.Then add noodles and salt. Lastly, garnish with some spring onion greens. Some people also add vinegar, soy sauce and pepper powder to the veg hakka noodles but this is our own version and like said earlier everyone has their own version. I usually make veg hakka noodles for both lunch and dinner. Sometimes, this even goes to my kids tiffin or on a lazy Sunday this is my go to recipe. I personally love it and all the members in my family, including the most elder one’s love it and the scrumptious noodles are gulped down in blink of an eye. We have this on our weekly menu, Indian style hakka noodles are definitely made atleast once in a week. Doesn’t take more than 20 minutes to prepare the dish. Veg hakka nooodles teams up well with most of the Chinese vegetable dishes like the Sweet and Sour Vegetable, Chinese Fried Paneer in Hot and Sweet Sauce or Tofu in Black Bean Sauce. It makes a sumptuous meal that you will relish till the last bite. I usually make Veg Manchurian with hakka noodles as an accompaniment. Serve hakka noodles immediately with chilli sauce, soya sauce and chillies in vinegar. Enjoy Indian style hakka noodles | Indo Chinese hakka noodles | hakka noodles | veg hakka noodles with detailed step by step photos below. | [To make hakka noodles , heat the oil in a wok or frying pan over a high flame. Add the garlic and dry red chillies and stir fry over a high flame for a few seconds., Add the cabbage, capsicum and spring onion whites and stir fry over a high flame for 2 minutes., Add the noodles and salt, mix well and stir fry for 1 minute., Serve the hakka noodles hot garnished with the spring onion greens.] | [Not Given] | hakka-noodles-chinese-veg-hakka-noodles-4155r |
| rcp42689 | Haldi Doodh, Turmeric Milk | NA | NA | [turmeric powder (haldi), milk, freshly ground black pepper (kalimirch), honey] | 2 mins | 3 mins | [Pan, Home Remedies Common Cold & Cough, Indian Home Remedies Fever, Healthy Drinks Hot Beverages] | 1Makes 1 servings | Indian | haldi doodh recipe | hot turmeric milk for cold and cough | golden milk | haldi wala doodh | with 10 amazing images. haldi doodh recipe | hot turmeric milk for cold and cough | golden milk | haldi wala doodh is a soothing drink for the throat during cold and cough. Learn how to make golden milk. To make haldi doodh, heat the milk in a saucepan and bring it to boil. Add the turmeric powder, mix well and cook on a medium flame for 1 minute, while stirring continuously. Remove from the flame, add freshly ground black pepper to the milk and mix well. Allow it to cool slightly and add honey to the lukewarm turmeric milk and mix well. Serve immediately. The secret to making good haldi doodh is to cook the milk with the turmeric as described here. Many people tend to just mix a little turmeric into a glass of hot milk and think it is ready, but you need to cook it for the benefits of turmeric to seep into the milk! Haldi doodh is often called the “Golden Milk” because of its absolutely glorious health benefits. From being antiseptic and antimicrobial to anti-carcinogenic, turmeric has a whole lot of healthy tricks up its sleeve. Turmeric powder is a very common ingredient found in everyone’s home and can be used to easily make this awesome beverage. We have also added little honey and black pepper powder to the milk as it helps to relieve sore throat. Hot turmeric milk for cold and cough helps to cure common cold, sore throat and insomnia. A glass of haldi wala doodh enjoyed warm before bed time ensures good quality sleep. It also tastes pleasant, so it is a good way to end your day. Tips for haldi doodh. 1. Prefer to crush black pepper just before adding so as to get fresh powder. 2. Remember to have it hot so as to soothe the throat. Enjoy haldi doodh recipe | hot turmeric milk for cold and cough | golden milk | haldi wala doodh | with step by step photos. | [To make the turmeric miilk, heat the milk in a saucepan and bring it to boil., Add the turmeric powder, mix well and cook on a medium flame for 1 minute, while stirring continuously., Remove from the flame, add freshly ground black pepper to the milk and mix well., Allow it to cool slightly and add honey to the lukewarm turmeric milk and mix well., Serve immediately.] | [Energy, 255 cal, Protein, 8.6 g, Carbohydrates, 15.8 g, Fiber, 0 g, Fat, 13 g, Cholesterol, 32 mg, Sodium, 38.3 mg] | haldi-doodh-turmeric-milk-42689r |
| rcp42357 | Halim Drink Recipe, Best Source Of Iron | NA | NA | [garden cress seeds, lemon juice] | 2 mins | 0 mins | [Mughlai Drinks, Indian Drinks / Sharbats, Forever Young Diet, Anti Aging Indian Diet, Iron Rich Indian Juices] | 1Makes 0.75 cups (3 serving ) | Indian | halim drink recipe | garden cress seed with lemon juice recipe | iron rich garden cress seed | how to make halim drink recipe | with 6 amazing images. Halim drink recipe is an easy and tasty way to top-up your iron reserves using garden cress seeds. Iron rich garden cress seed is usually combined with lemon juice and water and served. Learn how to make halim drink recipe at home. Garden cress seeds or halim is a tiny treasure trove of nutrients. This garden cress seed with lemon juice recipe is loaded with iron, and is also an excellent source of folic acid, vitamins C , A and vitamin E, dietary fibre, calcium and protein. We have made a tasty halim drink recipe by soaking garden cress seeds in water. Further lemon juice has been added to increase its vitamin C content. The lemon juice not only makes the drink tasty but also gives a good amount of vitamin C, which improves the absorption of iron from this garden cress drink recipe. You can also try other tasty recipes with garden cress seeds like the Halim Ladoo and Aliv Nutri Paratha. Enjoy halim drink recipe | garden cress seed with lemon juice recipe | iron rich garden cress seed | how to make halim drink recipe | with step by step photos. | [To make halim drink, combine the garden cress, lemon juice and ½ cup of water in a deep glass bowl., Mix well., Cover the halim drink with a lid and keep aside for 2 hours., Serve.] | [Energy, 30 cal, Protein, 1.2 g, Carbohydrates, 3.5 g, Fiber, 0.6 g, Fat, 1.2 g, Cholesterol, 0 mg, Sodium, 0.4 mg] | halim-drink-recipe-best-source-of-iron-42357r |
| rcp1063 | Handi Hot Pot | Dinner | Veg | [rice (chawal), chopped coriander (dhania), chopped onions, coriander-cumin seeds (dhania-jeera) powder, turmeric powder (haldi), chilli powder, ginger-green chilli paste, garlic (lehsun) paste, salt, potato cubes, green peas, cauliflower florets, oil, cardamoms, cinnamon (dalchini), buttermilk, papad] | 14 mins | 30 mins | [One Dish Vegetarian Meals, One Meal Dinner, Traditional Indian Rice Recipes, biryani recipes across India, Indian Party, Handi] | 4Makes 4 servings | Indian | Handi Hot Pot ia an ideal lunch box meal that has the goodness of rice and veggies packed well. Coat the vegetables and rice with the ground masalas and cook in a handi, for a gorgeous treat. | [Combine the coriander, onions, coriander-cumin seeds powder, turmeric powder, chilli powder, ginger-green chilli paste, garlic paste and salt in a deep bowl and mix well., Add the potatoes, green peas, cauliflower, oil, rice, cardamom and cinnamon and mix well., Put this mixture into a handi, add 1½ cups of hot water and mix well., Cover with a lid and cook on a slow flame for 25 to 30 minutes, while stirring occasionally., Serve immediately with buttermilk and papad.] | [Energy, 198 cal, Protein, 3.2 g, Carbohydrates, 28.8 g, Fiber, 2.6 g, Fat, 7.7 g, Cholesterol, 0 mg, Vitamin A, 184.1 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.8 mg, Vitamin C, 10.9 mg, Folic Acid, 5.6 mcg, Calcium, 15.6 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 8.1 mg, Potassium, 62.4 mg, Zinc, 0.5 mg] | handi-hot-pot-1063r |
| rcp22154 | Handi Khichdi | NA | Veg | [brown rice, cauliflower florets, green peas, chopped onions, chopped coriander (dhania), turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, chilli powder, ginger-green chilli paste, garlic (lehsun) paste, clove (laung / lavang), cardamoms, bayleaf (tejpatta), cinnamon (dalchini), salt, chopped coriander (dhania)] | 15 mins | 30 mins | [Gujarati Khichdi, Traditional Indian Rice Recipes, collection of khichdi recipes, Saute, Kadai Veg, Handi, Home Remedies Protein Rich] | 4Makes 4 servings | Gujarati | This dish is cooked in a traditional Indian deep iron pan called "handi". It is believed that cooking in iron utensils increases the iron content of food, however rice is also naturally rich in iron, so you can be double sure that this recipe will boost your haemoglobin levels. Marinating the vegetables and rice in spices enhances the flavour of this dish, but ensure that you marinate it for at least 30 minutes for best results. | [Clean, wash and soak the brown rice in a bowl for 15 minutes. Drain and keep aside., Combine all the ingredients including the brown rice in in a kadhai or a handi, mix well and keep aside to marinate for 30 minutes., Add 3 cups of hot water and mix well., Cover with a lid and cook on a medium flame for 30 minutes or till the rice gets cooked, while stirring occasionally., Serve hot garnished with coriander.] | [Energy, 174 cal, Protein, 4.3 g, Carbohydrates, 36.1 g, Fiber, 2.7 g, Fat, 1.2 g, Cholesterol, 0 mg, Sodium, 8.5 mg] | handi-khichdi-22154r |
| rcp56 | Handi Khichdi ( Chawal) | Dinner | NA | [rice (chawal), chopped coriander (dhania), chopped onions, coriander-cumin seeds (dhania-jeera) powder, turmeric powder (haldi), chilli powder, ginger-green chilli paste, garlic (lehsun) paste, salt, potato cubes, green peas, cauliflower florets, oil, cardamoms, cinnamon (dalchini), buttermilk, papad] | 15 mins | 30 mins | [One Meal Dinner, collection of khichdi recipes, Indian Party, Handi] | 4Makes 4 servings | Indian | The handi has a wonderful way of condensing evaporated water and pushing it back into the vessel, making it possible to cook with very little water, and minimizing nutrient loss. What is more, this handy utensil also retains the aromas and flavours of spices to the fullest. Here is a traditional Handi Khichdi, made with rice and loads of veggies. You will love it so much that you will want to repeat this authentic recipe as often as possible! | [Combine the coriander, onions, coriander-cumin seeds powder, turmeric powder, chilli powder, ginger-green chilli paste, garlic paste and salt in a deep bowl and mix well., Add the potatoes, green peas, cauliflower, oil, rice, cardamom and cinnamon and mix well., Put this mixture into a handi, add 1½ cups of hot water and mix well., Cover with a lid and cook on a slow flame for 25 to 30 minutes, while stirring occasionally., Serve immediately with buttermilk and papad.] | [Energy, 198 cal, Protein, 3.2 g, Carbohydrates, 28.8 g, Fiber, 2.6 g, Fat, 7.7 g, Cholesterol, 0 mg, Vitamin A, 184.1 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.8 mg, Vitamin C, 10.9 mg, Calcium, 15.6 mg, Iron, 0.6 mg, Folic Acid, 5.6 mcg, Sodium, 8.1 mg, Potassium, 62.4 mg, Zinc, 0.5 mg] | handi-khichdi---chawal-56r |
| rcp36332 | Hara Bhara Burger ( Burgers and Smoothies Recipe) | Snacks | Veg | [spinach (palak), chana dal (split bengal gram), chopped ginger (adrak), chopped garlic (lehsun), chopped green chillies, boiled green peas, paneer (cottage cheese), mashed potatoes, chaat masala, garam masala, bread crumbs, salt, plain flour (maida) water, plain flour (maida) water, bread crumbs, oil, chopped mint leaves (phudina), chopped coriander (dhania), cumin seeds (jeera), chopped green chillies, lemon juice, salt, cream, mayonnaise, paneer (cottage cheese), onion rings, oil, burger buns, melted butter, cheese slices, chilli garlic fries] | 25 mins | 30 mins | [American Burgers / Grills, Indian snacks with little planning, Veggie Burgers Collection, Deep Fry, Kadai Veg] | 4Makes 4 burgers | Indian | Tangy, spicy, tempting… name it and you’ll get it in this super-duper hara bhara burger! the popular hara bhara cutlet, usually served as a starter, is combined with marinated paneer and onion rings to make a delectable burger. Regular fries perked up with chilli powder and garlic makes a great accompaniment for this burger, while the green chutney adds a minty touch. | [Clean, wash and soak the chana dal for 1 hour. Drain well., Add the ginger, garlic, green chillies and ¾ cup of water and pressure cook for 3 whistles or until the dal is cooked. Drain and discard any excess water. Cool slightly and keep aside., Combine the spinach, green peas and cooked dal mixture and blend in a mixer to a coarse paste without using any water., Transfer the paste into a bowl, add the paneer, potatoes, chaat masala, garam masala, half the bread crumbs and salt and mix well., Divide it into 4 equal portions and shape each portion into a circle of 75 mm. (3”) diameter and 1 cm thickness., Dip each cutlet in the plain flour mixture and roll in the remaining bread crumbs till it is evenly coated from all the sides., Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in colour from both the sides. Drain on absorbent paper and keep aside., Combine all the ingredients, except the cream and blend in a blender to a smooth paste., Transfer it into a bowl, add the cream and mix well. Keep aside., Combine the mayonnaise and 5 tbsp of the green chutney in a bowl and mix well. Keep the green mayonnaise aside., Combine the paneer slices, onion rings and the remaining 5 tbsp of the prepared green chutney in another bowl and toss gently. Keep aside to marinate for 15 minutes., Heat the oil in a non-stick pan, add the marinated paneer and onions and sauté gently on a medium flame for 5 minutes or till the paneer pieces turn light brown in colour from all the sides. Keep aside., Cut each burger bun horizontally into two. Apply ½ tsp of butter on the insides of each half of the burger bun and toast them lightly on a tava (griddle). Keep aside., Apply 1 tbsp of the green mayonnaise on buttered side of all the bun halves., Place a lower half of a bun on a clean, dry surface with the buttered–green mayonnaise side facing up., Place a cutlet and 1 cheese slice over it., Again apply 1 tbsp of the green mayonnaise, place 3 sautéed paneer slices and 3 marinated onion rings and cover with an upper half of the bun with the buttered–green mayonnaise side facing down and press it lightly., Repeat with the remaining ingredients to make 3 more burgers., Serve immediately with chilli garlic fries.] | [Energy, 782 cal, Protein, 18.6 g, Carbohydrates, 99 g, Fiber, 4.5 g, Fat, 36.6 g, Cholesterol, 0 mg, Vitamin A, 1500.1 mcg, Vitamin B1, 0 mg, Vitamin B2, -0.1 mg, Vitamin B3, 2.2 mg, Vitamin C, 21.1 mg, Folic Acid, 47 mcg, Calcium, 238.3 mg, Iron, 5.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 359.3 mg, Potassium, 261.6 mg, Zinc, 0.9 mg] | hara-bhara-burger---burgers-and-smoothies-recipe-36332r |
| rcp32747 | Hara Bhara Kabab, Veg Hara Bhara Kebab | Snacks | Veg | [chana dal (split bengal gram), chopped ginger (adrak), chopped garlic (lehsun), chopped green chillies, chopped and blanched spinach (palak), boiled green peas, grated paneer (cottage cheese), chaat masala, garam masala, salt, plain flour (maida) water, bread crumbs, oil, tomato ketchup, green chutney] | 15 mins | 20 mins | [Course, Advanced Recipes, Kadai Veg, Kitty Party Snacks, Monsoon Snacks, Evening Snacks] | 12Makes 12 kababs | NA | hara bhara kabab recipe | veg hara bhara kabab | Punjabi restaurant style hara bhara kabab | with 25 amazing images. hara bhara kabab which is a veg hara bhara kabab is one of the most loved kabab in Indian restaurants around the world. The hara bhara kabab is a vegetarian kabab made from chana dal, green peas, paneer, spinach, plain flour, bread crumbs and Indian spices. You can deep-fry veg hara bhara kabab or shallow fry them on a tawa. hara bhara kabab is bound together by mashed chana dal, green peas and paneer, and flavoured with readily available spice powders and other ingredients like ginger and green chillies. This spinach-based Punjabi restaurant style hara bhara kabab has the power to captivate young and old alike, thanks to its sumptuous texture and lingering flavour. Tips on making the perfect hara bhara kabab. 1. Using a strainer, strain the chana dal. This is very important because if the mixture has too much water, it will not hold its shape when formed into kebabs. 2. Add the blanched spinach. Before adding see that you squeeze out excess water from the blanched and drained spinach. If you want you can add other green vegetables like coriander as well. 3.Blend in a blender till smooth using 1 -2 tbsp water if needed. Always add water little by little and keep checking and stirring the mixture. If the mixture becomes watery it will be difficult to shape the kebabs. 4. Add the bread crumbs and salt. This helps in binding the hara bhara kabab. Bread crumbs soak up the excess water and help the kebab stay in shape. We have used 1/3 cup approximately, but adjust the amount in accordance with how wet the mixture is. 5. Put the bread crumbs in a plate and then roll the tikki in the breadcrumbs. Always use one hand to dip the kebab in the flour-water mixture and the other hand to roll it in the breadcrumbs, this will give a smooth breadcrumbs coating on the kebab and the breadcrumbs will not become wet and soggy. Serve the Hara Bhara Kabab as a starter or snack or wrap it up in a roti to make a Hara Bhara Tikki Roll and enjoy it as a satiating one-dish meal. Enjoy how to make hara bhara kabab recipe | veg hara bhara kabab | Punjabi restaurant style hara bhara kabab | with detailed step by step photos and video below. | [To make hara bhara kabab, clean, wash and soak the chana dal for 1 hour and drain., In a pressure cooker add the chana dal, garlic, ginger, green chilies and ½ cup of water, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid. Drain., Add the chana dal, green peas, spinach and blend in a blender till smooth using ½ tbsp water if needed., Transfer into a bowl and add the paneer, salt, garam masala, chaat masala and 1/3 cup bread crumbs, mix well., Divide the mixture into 12 equal portions and shape each portion into a 50 mm. (2”) flat kababs., Dip each hara bhara kabab into the prepared flour- water paste and roll in the remaining bread crumbs., Heat the oil in a non-stick kadhai and deep-fry the hara bhara kababs till they are golden brown in colour from both the sides., Serve the hara bhara kabab hot with tomato ketchup and green chutney., You can also cook the hara bhara kababs on a greased tava (griddle) by following the same procedure till step 6 and cook until golden brown in colour from both the sides.] | [Energy, 118 cal, Protein, 3.8 g, Carbohydrates, 12.2 g, Fiber, 1.9 g, Fat, 6 g, Cholesterol, 0 mg, Sodium, 43.7 mg] | hara-bhara-kabab-veg-hara-bhara-kebab-32747r |
| rcp30879 | Hara Bhara Kebab ( Punjabi Khana) | NA | NA | [chana dal (split bengal gram), chopped ginger (adrak), garlic (lehsun), chopped green chillies, chopped spinach (palak) , blanched, boiled green peas, paneer (cottage cheese), boiled and mashed potatoes, chaat masala, punjabi garam masala, bread crumbs, salt, plain flour (maida) water, oil, tomato, green chutney] | 15 mins | 20 mins | [Punjabi Swadisht Nashta] | 10Makes 10 kebabs | Punjabi | Ask any punjabi what his or her favorite snack or starter is and you are sure to get a common answer kebabs. Kebabs can be deep fried, shallow fried or roasted in a tandoor. Kebabs have their origin in persia. Punjabis have in their own special way made the kebab a popular dish world over. Though the first ever known kebabs were made with meat, there is a wide range of delicious vegetarian kebabs that can be prepared in your very own kitchen. The hara bhara kebab is the most popular and just one of the many punjabi kebabs to choose from. It is made with spinach and peas which give the kebab its distinct flavour and its name! rolling the kebab in bread crumbs before frying makes them crisp and crunchy. | [Clean, wash and soak the chana dal. Add the ginger, garlic, green chillies and ¾ cup of water and pressure cook for 2 to 3 whistles or until the dal is cooked. Drain and discard any excess water., Combine the spinach, green peas and cooked dal mixture and blend in a mixer to a coarse mixture without using any water., Transfer the mixture into a deep bowl and add the paneer, potatoes, chaat masala, punjabi garam masala, ¼ cup breadcrumbs and salt and mix well., Divide the mixture into10 equal portions and shape each kebab into 50 mm. (2”) flat kebabs., Dip each kebab into the prepared flour- water paste and roll in the bread crumbs., Heat the oil in a non-stick kadhai and deep-fry them till they are golden brown in colour from both the sides., Serve hot with tomato ketchup and green chutney., You can also cook the kebabs on a greased tava (griddle) by following the same procedure till step 5 and cook until golden brown in colour from both the sides.] | [Energy, 84 cal, Protein, 2.6 g, Carbohydrates, 10.3 g, Fiber, 1 g, Fat, 3.6 g, Cholesterol, 0 mg, Vitamin A, 517.6 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 3.2 mg, Folic Acid, 15.6 mcg, Calcium, 27.3 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 8 mg, Potassium, 51.2 mg, Zinc, 0.1 mg] | hara-bhara-kebab--punjabi-khana-30879r |
| rcp33107 | Hara Bhara Kebab ( Tiffin Treats for Kids ) | Lunch | Veg | [chana dal (split bengal gram), chopped ginger (adrak), grated garlic (lehsun), chopped green chillies, chopped spinach (palak) , blanched, boiled green peas, paneer (cottage cheese), chaat masala, garam masala, salt, plain flour (maida) water, bread crumbs, oil, tomato, green chutney] | 15 mins | 20 mins | [Indian Tiffin Box, Lunch box, Dabba, Deep Fry, Kebab Party, Mixer, Kadai Veg, Kids Tiffin Box] | 10Makes 10 kebabs | Indian | Hara bhara kebab, a green delight loaded with nutrients from paneer, spinach, chana dal and green peas. Pack this all time favourite snack with green chutney or tomato ketchup and await an empty tiffin back home. | [Clean, wash and soak the chana dal for 1 hour., Drain, add the ginger, garlic, green chillies and ½ cup of water and pressure cook for 2 to 3 whistles or until the dal is cooked. Drain out and discard any excess water., Allow the steam to escape before opening the lid., Add the spinach, green peas and cooked dal mixture and blend in a mixer to a coarse paste without using any water., Add the paneer, chaat masala, garam masala, 1/4 cup bread crumbs and salt and mix well., Divide the mixture into 10 equal portions and shape each portion into a 50 mm. (2”) flat kebabs. Shaped kebab., Dip each kebab into the prepared flour- water paste and roll in the bread crumbs., Heat the oil in a non-stick kadhai and deep-fry them till they are golden brown in colour from both the sides., Serve hot with tomato ketchup and green chutney., You can also cook the kebabs on a greased tava (griddle) by following the same procedure till step 5 and cook until golden brown in colour from both the sides.] | [Energy, 166 cal, Protein, 4.9 g, Carbohydrates, 12.2 g, Fiber, 1.5 g, Fat, 10.9 g, Cholesterol, 0 mg, Vitamin A, 60.5 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 0.9 mg, Folic Acid, 6.7 mcg, Calcium, 49 mg, Iron, 0.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 3.8 mg, Potassium, 38.7 mg, Zinc, 0.3 mg] | hara-bhara-kebab--tiffin-treats-for-kids--33107r |
| rcp41764 | Hara Bhara Kebab in Green Gravy | Lunch | Veg | [chopped and blanched spinach (palak), plain flour (maida), chana dal (split bengal gram), chopped garlic (lehsun), chopped ginger (adrak), chopped green chillies, boiled green peas, crumbled paneer (cottage cheese), salt, garam masala, chaat masala, bread crumbs, bread crumbs, oil, chopped spinach (palak), chopped fenugreek (methi), oil, chopped onions, garlic (lehsun) paste, green chilli paste, garam masala, fresh cream, salt, grated processed cheese] | 30 mins | 30 mins | [Punjabi Sabzis, Sabzis with Gravies, Italian Party, Kadai Veg, Lunch Sabzi, Dinner Sabzi, Low Glycemic Veg Lunch] | 4Makes 4 servings | Punjabi | Here's how you can welcome your favourite starter into the main course! Hara Bhara Kebab, the ever-popular starter made of chana dal, paneer and green-hued ingredients like spinach and green peas, is drowned in a tongue-tickling green gravy and served as a main course. The gravy has a vibrant taste, colour and texture because of the combination of spinach and fenugreek leaves with cream and spice powders. When the kebab and the green gravy come together, you get a totally awesome main course that you can combine with your favourite Indian breads to make a delicious meal. Don't forget the garnish of cheese because it significantly boosts the visual appeal and taste of the Hara Bhara Kebab in Green Gravy. | [Combine the plain flour and approx. 5 tbsp of water in a deep bowl and mix well using a whisk. Keep aside., Clean, wash and soak the chana dal with enough water in a deep bowl for 1 hour and drain well, Combine the chana dal, garlic, ginger, green chillies and ¼ cup of water in a pressure cooker, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid. Drain well., Combine the chana dal, spinach and green peas in a mixer and blend till smooth using ½ tbsp of water if needed., Transfer the mixture into a deep bowl and add the paneer, salt, garam masala, chaat masala and bread crumbs and mix well., Divide the mixture into 4 equal portions and shape each portion into a long oblong kebab., Dip each kebab into the prepared plain flour-water mixture and roll in the bread crumbs till it is evenly coated from all the sides., Refrigerate the kebabs for at least 20 minutes., Heat the oil in a deep non-stick pan and deep-fry the kebabs, 2 at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside., Boil enough water in a deep non-stick pan, add the spinach and fenugreek leaves, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Drain and refresh it with cold water. Blend in a mixer till smooth and keep aside., Heat the oil in a non-stick pan kadhai, add the onions and garlic paste and sauté on a medium flame for 1 minute., Add the spinach-fenugreek mixture, green chilli paste, garam masala, fresh cream, salt and ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside., Just before serving, re-heat the green gravy., Place the hara bhara kebabs in a serving dish and pour the hot green gravy evenly over it., Serve immediately garnished with cheese.] | [Energy, 215 cal, Protein, 6.4 g, Carbohydrates, 19.2 g, Fiber, 5.9 g, Fat, 12.5 g, Cholesterol, 0 mg, Sodium, 83 mg] | hara-bhara-kebab-in-green-gravy-41764r |
| rcp5638 | Hara Bhara Kebab On Tava, Healthy Kabab | Snacks | Veg | [chana dal (split bengal gram), chopped ginger (adrak), chopped garlic (lehsun), chopped green chillies, blanched spinach (palak), boiled green peas, grated paneer (cottage cheese), chaat masala, garam masala, salt, oil, green chutney, onion rings] | 15 mins | 15 mins | [Mughlai Shahi Shurvat, Vegetarain Kebabs, Quick Evening Snacks, Indian Snacks for Entertaining, Evening Tea Snacks, Indian Pressure Cooker, Indian Party] | 11Makes 11 kebabs | Indian | hara bhara kebab on tava recipe | healthy hara bhara kabab | spinach and green peas cutlet | with 32 amazing images. hara bhara kabab is a popular North Indian dish that is high in nutrition and taste. Hara bhara means ‘loaded with greens.’ Learn how to make hara bhara kebab on tava recipe | healthy hara bhara kabab | spinach and green peas cutlet | This spinach and green peas cutlet uses only green-colored vegetables and herbs, such as spinach, green peas, and cilantro. Hence, they are named hara bhara kabab. Packed with the goodness of spinach, green peas, and corn and the exquisite flavors of the most exotic Indian spices. These easy healthy hara bhara kabab are hearty, healthy, and are sure to satisfy the palate. Ready in under 35 minutes when made from scratch. My version of frying with minimal oil on the skillet is healthy and pretty tasty as well. spinach and green peas cutlet is really nutritious and satisfying. Serve them with green coriander chutney, ketchup, or any of your favorite dip. Tips to make hara bhara kebab: 1. If you feel difficulty to shape the kebabs, then you can add little oats flour for binding instead of breadcrumbs. 2. Do not press the kebab while cooking on tava otherwise it will lose its shape and become flat. 3. Straining chana dal is very important because if the mixture has too much water, it will not hold its shape when formed into kebabs. Enjoy hara bhara kebab on tava recipe | healthy hara bhara kabab | spinach and green peas cutlet | with detailed step by step images. | [To make hara bhara kebab on tava, clean, wash and soak the chana dal for 1 hour and drain., In a pressure cooker add the chana dal, garlic, ginger, green chilies and ½ cup of water, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid. Drain., Add the chana dal, green peas, spinach and blend in a blender till smooth without using any water., Transfer into a bowl and add the paneer, salt, garam masala and chaat masala and mix well., Divide the mixture into 11 equal portions., Grease ½ tsp oil in a non-stick tava and shape into flat round kebabs and put them immediately on the tava., Apply 1 tsp of oil evenly over each kebab and cook on both sides till golden brown in colour., Serve the hara bhara kebab on tava hot with green chutney and onion rings.] | [Not Given] | hara-bhara-kebab-on-tava-healthy-kabab-5638r |
| rcp3490 | Hara Bhara Kebabs | Snacks | Veg | [chana dal (split bengal gram), chopped ginger (adrak), grated garlic (lehsun), chopped green chillies, chopped spinach (palak) , blanched, boiled green peas, grated low fat paneer (cottage cheese), chaat masala, garam masala, salt, bread crumbs, oil] | 15 mins | 20 mins | [Mughlai Shahi Shurvat, Vegetarain Kebabs, Low Calorie Indian Snacks, Shallow Fry Indian, Iftar Recipes for Ramadan / Ramzan, Indian Party, Kebab Party] | 10Makes 10 kebabs | Indian | A healthy vegetarian version of kebabs with a tasty blend of ingredients. The spinach adds to its vitamin a content while contributing very little to the carbohydrate levels. The green peas add bulk and fibre to this dish. Roll these kebabs in whole wheat bread crumbs to make them more nourishing than those coated with refined flour bread crumbs or rava. . | [Clean, wash and soak the chana dal for 1 hour., Drain, add the ginger, garlic, green chillies and ½ cup of water and pressure cook for 2 to 3 whistles or until the dal is cooked. Drain out and discard any excess water., Allow the steam to escape before opening the lid., Add the spinach, green peas and cooked dal mixture and blend in a mixer to a coarse paste without using any water., Add the paneer, chaat masala, garam masala and salt and mix well., Divide the mixture into 10 equal portions and shape each portion into a 50 mm. (2”) flat kebabs. Shaped kebab., Roll the kebabs in the bread crumbs., Heat the oil in a non-stick pan and cook the kebabs on both sides till they are golden brown in colour., Serve hot.] | [Energy, 45 cal, Protein, 2.4 g, Carbohydrates, 6.6 g, Fiber, 1.8 g, Fat, 0.9 g, Cholesterol, 0 mg, Sodium, 18 mg] | hara-bhara-kebabs-3490r |
| rcp6416 | Hara Bhara Khumbh | Dinner | Veg | [shredded spinach (palak), chopped ginger (adrak), chopped green chillies, garlic (lehsun) cloves, mushroom (khumbh) cubes, oil, chopped onions, salt, sugar] | 15 mins | 15 mins | [Semi-Dry Sabzis, Low Cal Subzis, Non-stick Pan, Non Stick Kadai Veg, Healthy Sabzis with Leafy Vegetables, healthy quick Indian dinner recipes] | 4Makes 4 servings | Indian | Vibrant spinach and chewy mushrooms form a tasty and healthy team! Spinach cooked with perky ginger, green chillies and pungent garlic forms the tingly tangy base for this preparation to which fresh mushrooms are added at the end. This is a nutritious low-cal recipe that helps balance cholesterol levels too. | [Combine all the ingredients along with 1 cup of water in a deep non-stick pan and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside to cool completely., Blend in a mixer to a smooth purée and keep aside., Heat ½ tsp of oil in a broad non-stick pan, add the mushrooms and salt, mix well and cook on a medium flame for 5 to 7 minutes or till the water evaporates, while stirring occasionally. Keep aside., Heat the remaining ½ tsp of oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 1 minute., Add the prepared spinach purée and a little salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the mushrooms and sugar, mix well and cook on a medium flame for another 2 minutes, while stirring occasionally., Serve hot.] | [Energy, 51 cal, Protein, 2.6 g, Carbohydrates, 6.6 g, Fiber, 2.3 g, Fat, 1.9 g, Cholesterol, 0 mg, Sodium, 38.2 mg] | hara-bhara-khumbh-6416r |
| rcp518 | Hara Bhara Koftas, Veg Koftas | Snacks | NA | [mashed potatoes, chopped french beans, chopped carrot, chopped spinach (palak) leaves, chopped coriander (dhania), chopped green chillies, chopped ginger (adrak), bread crumbs, cornflour, garam masala, lemon juice, salt, oil] | 20 mins | 20 mins | [Deep-fried Indian Starters, Evening Tea Snacks, Deep Fry, Indian Party, High Tea Party, Cocktail Party, Deep Pan] | 15Makes 15 koftas | Indian | These super soft, multi-veg koftas are made hara bhara by the addition of spinach and coriander, which give a vibrant colour and taste to the yummy kofta balls. You can enjoy these koftas as a starter, or drown it in gravy and enjoy with naan or paratha. Once you get all the ingredients, the Hara Bhara Kofta is quite easy to make, and turns out to be a sure-shot success. You can also try other kofta recipes like the Paneer Koftas in Curd Gravy or Bread Kofta Curry . | [Combine all the ingredients in a deep bowl and mix well using your hands., Divide the mixture into 15 equal portions and shape each potion into a round ball., Heat the oil in a deep non-stick kadhai and deep-fry the koftas, a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve immediately.] | [Energy, 38 cal, Protein, 0.3 g, Carbohydrates, 3.5 g, Fiber, 0.4 g, Fat, 2.6 g, Cholesterol, 0 mg, Vitamin A, 116.6 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 3.6 mg, Folic Acid, 4.3 mcg, Calcium, 4.7 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 2.7 mg, Potassium, 40.4 mg, Zinc, 0.1 mg] | hara-bhara-koftas-veg-koftas-518r |
| rcp22145 | Hara Bhara Subz Pulao | NA | NA | [chopped onions, sliced potatoes, green peas, cauliflower florets, brown rice, cloves (laung / lavang), cinnamon (dalchini), cardamoms, salt, chopped coriander (dhania), mint leaves (phudina), grated coconut, beaten rice (poha), green chillies, cumin seeds (jeera), lemon juice, salt, chopped coriander (dhania)] | 10 mins | 10 mins | [Pulaos, Indian Pressure Cooker, Healthy Pressure Cooker, Pressure Cooker Indian Rice, Khichdi, Pulao, Pressure Cooker, Healthy Heart Rice, Khichdi and Biryani, Iron Rich Khichdi, Pulao, Biryani] | 4Makes 4 servings | Indian | A medley of veggies add colour and flavour to this hot and spicy dish. Brown rice is a storehouse of various nutrients like carbohydrates, protein, vitamin A and iron, and when combined with fibre-rich veggies and a herby green paste, it makes a wholesome and delicious treat. When you have tried this zero-oil, nutrient-dense Hara Bhara Subz Pulao, you will not yearn for the traditional, fat-laden dish any more. Serve with Palak Kadhi and Papad ki Churi . | [Combine all the ingredients and blend in a mixer to a smooth paste using a little water. Keep aside., Heat a pressure cooker on a high flame till it is hot., Add the cloves, cinnamon, cardamom and bayleaves and dry roast on a slow flame for a few seconds., Add the onions and dry roast on a slow flame for 30 seconds., Add the potatoes, green peas, cauliflower, green paste, brown rice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add 3 cups of hot water, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Serve hot garnished with coriander.] | [Not Given] | hara-bhara-subz-pulao-22145r |
| rcp33367 | Hara Bhara Subz Pulao in Pressure Cooker | Lunch | Veg | [chopped coriander (dhania), chopped green chillies, chopped ginger (adrak), cloves (laung / lavang), water, long grain rice (basmati chawal), ghee, cinnamon (dalchini), cloves (laung / lavang), cardamoms (elaichi), bay leaves (tejpatta), chopped onions, cauliflower florets, potato cubes, green peas, salt, chopped coriander (dhania)] | 10 mins | 15 mins | [Punjabi Pulao | Punjabi Rice, Biryani, One Dish Vegetarian Meals, One Meal Dinner, Pulaos, biryani recipes across India, Indian Party, Lunch Pulao Rice] | 4Makes 4 servings | Punjabi | hara bhara subz pulao recipe | hara bhara pulav in pressure cooker | Indian veg hara pulao | green vegetable pulao | with 34 amazing images. hara bhara subz pulao recipe | hara bhara pulav in pressure cooker | Indian veg hara pulao | green vegetable pulao transforms simple, everyday ingredients like rice, veggies and whole spices into an excitingly awesome Indian fare. Learn how to make hara bhara pulav in pressure cooker. To makehara bhara subz pulao, clean, wash and soak the rice in enough water for atleast 10 to 15 minutes. Drain and keep aside. Heat the ghee in a pressure cooker, add the cinnamon, cloves, cardamom and bayleaves and sauté on a medium flame for a few seconds. Add the onions, cauliflower, peas, potatoes, rice, the prepared paste and salt, mix well and sauté on a medium flame for another minute. Add 3 cups of hot water, mix well and pressure cook on a high flame for 3 whistles. Allow the steam to escape using automatic/ natural release method, (refer handy tip) before opening the lid. Serve hot garnished with coriander. Indian veg hara pulao, it gets its name from delicately flavoured green paste which has the presence of coriander as its main ingredient. This rice delicacy is sure to delight your senses with its interplay of textures, flavour and aroma. Cooking green vegetable pulao in pressure cooker, makes it a quick fix one pot meal for dinner on days when you do not have too much time on hand. Further it also allows the absorption of intricate flavours of the paste, resulting in a uniformly charming taste throughout the dish. Tips to make hara bhara subz pulao. 1. You can make green masala paste in advance and refrigerate and use as required. 2. You can also carrot along with other vegetables. 3. We suggest you to use basmati rice for best results. Enjoy hara bhara subz pulao recipe | hara bhara pulav in pressure cooker | Indian veg hara pulao | green vegetable pulao | with step by step photos. | [To make hara bhara subz pulao, clean, wash and soak the rice in enough water for atleast 10 to 15 minutes. Drain and keep aside., Heat the ghee in a pressure cooker, add the cinnamon, cloves, cardamom and bayleaves and sauté on a medium flame for a few seconds., Add the onions, cauliflower, peas, potatoes, rice, the prepared paste and salt, mix well and sauté on a medium flame for another minute., Add 3 cups of hot water, mix well and pressure cook on a high flame for 3 whistles., Allow the steam to escape using automatic/ natural release method, (refer handy tip ) before opening the lid. Serve the hara bhara subz pulao hot garnished with coriander., Natural release method: to use this method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally. It works best for grains and for beans that you might use for salads, as quick-releasing the pressure can cause the beans to split apart., Automatic release method: turn the pressure selector dial on the lid to the release position and the steam will release.] | [Energy, 352 cal, Protein, 6.1 g, Carbohydrates, 51.6 g, Fiber, 5.2 g, Fat, 13.4 g, Cholesterol, 0 mg, Sodium, 19.5 mg] | hara-bhara-subz-pulao-in-pressure-cooker-33367r |
| rcp32670 | Hara Bhara Tikki Roll ( Wraps and Rolls) | NA | Veg | [chana dal (split bengal gram), chopped ginger (adrak), garlic (lehsun), chopped green chillies, blanched and chopped spinach (palak), boiled green peas, grated paneer (cottage cheese), chaat masala, garam masala, salt, bread crumbs, oil, oil, hung curds (chakka dahi), chopped mint leaves (phudina), chopped coriander (dhania), cumin seeds (jeera), green chillies, lemon juice, salt, fresh cream, grated carrot, sliced onions, chaat masala, chilli powder, lemon juice, rotis, chopped lettuce] | 25 mins | 10 mins | [Punjabi Swadisht Nashta, Punjabi roti recipes | Punjabi parathas, Mughlai Rotis, Naan, Indian Wraps, One Dish Vegetarian Meals, Mother's Day, Indian Party] | 5Makes 5 rolls | Punjabi | hara bhara tikki roll recipe | palak kebab roll | healthy veg wrap | healthy wrap for weight loss | with 44 amazing images. hara bhara tikki roll recipe | palak kebab roll | healthy veg wrap | healthy wrap for weight loss is a nourishing and wholesome one dish meal which can be enjoyed by people of all ages. Learn how to make healthy veg wrap. To make hara bhara tikki roll, first make a pahadi marinade using hung curd, mint, coriander and a few spices along with fresh cream. Make 5 wheat flour rotis and keep aside. Then make the tikki. For that, soak the chana dal for 1 hour. Drain. In a pressure cooker add the chana dal, garlic, ginger, green chilies and ½ cup of water, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Drain. Combine the spinach, green peas and chana dal blend in a mixer to a paste without using any water. Transfer the paste to a bowl, add the paneer, chaat masala, garam masala and salt and mix well. Divide the mixture into 10 equal portions, shape each portion into a rectangular tikki and flatten it. Each tikki is approximately 3” long and 1’’ broad. Heat a non-stick tava (griddle) and cook the tikki on a medium flame using 3 tsp of oil till the tikkis are light brown in colour from both the sides. Keep aside. Finally spread some marinade on a roti, arrange few lettuce leaves, place a tikka and spread a little carrot onion mixture. Serve immediately. Roll up your sleeves and dig into these delectable healthy veg wrap rolled up with a pahadi marinade. The minty flavour of the marinade combined with the spicy non-fried tikkis makes it a truly enjoyable one-dish meal . What’s more? Lettuce and spinach contribute a significant dose of Vitamin A to this tasty healthy wrap for weight loss. Commonly used potatoes have been replaced by chana dal and paneer to make healthy tikkis. This lends a good amount of protein to support cell and tissue health. Though some amount of bread crumb is used to bind the tikkis, if you wish you can replace it with roasted rolled oats. This palak kebab roll is absolutely devoid of refined carbs, cheese and excess fat. It can be relished not only by weight watchers, but also by diabetics and heart patients. The use of wheat flour along with loads of veggies lends enough fibre to manage blood sugar levels and cholesterol levels. We suggest one wrap as a serving size. Tips for hara bhara tikki roll. 1. Ensure to drain the chana dal very well, so binding the tikkis becomes easier. 2. Prefer to cook the tikkis on a slow flame so they brown evenly and cook well. 3. You can keep the rotis, tikkis and spread in advance, but assemble the wrap just before serving. Check out our collection of recipes for wraps made with innumerable combinations of tasty and satiating ingredients. Enjoy hara bhara tikki roll recipe | palak kebab roll | healthy veg wrap | healthy wrap for weight loss | with step by step photos. | [Soak the chana dal for 1 hour. Drain., In a pressure cooker add the chana dal, garlic, ginger, green chilies and ½ cup of water, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid. Drain., Combine the spinach, green peas and chana dal blend in a mixer to a paste without using any water., Transfer the paste to a bowl, add the paneer, chaat masala, garam masala and salt and mix well., Divide the mixture into 10 equal portions, shape each portion into a rectangular tikki and flatten it. Each tikki is approximately 3” long and 1’’ broad, Heat a non-stick tava (griddle) and cook the tikki on a medium flame using 3 tsp of oil till the tikkis are light brown in colour from both the sides. Keep aside., Combine all the ingredients, except the hung curd and cream, and blend in a mixer to a smooth paste using ½ tsp water and 2 ice cubes., Add the hung curd and cream, mix well and keep aside., To make the hara bhara tikki roll , combine the carrots, onion slices, chaat masala, red chilli powder and lemon juice in a bowl, mix well and keep aside., Place a roti on a clean dry surface and spread 2-3 tbsp of the spread on it., Arrange ¼ cup of lettuce in a single row in the centre on the roti., Place 2 hara bhara tikkis, arrange ¼th of the carrot-onion mixture over it and roll it up tightly., Repeat with the remaining ingredients to make 4 more hara bhara tikki rolls., Wrap a tissue paper around each hara bhara tikki roll and serve immediately.] | [Not Given] | hara-bhara-tikki-roll--wraps-and-rolls-32670r |
| rcp1683 | Hara Chana Coconut Curry with Methi Muthia | NA | Veg | [chopped coriander (dhania), chopped green chillies, chopped ginger (adrak), chopped garlic (lehsun), lemon juice, chopped spinach (palak) leaves, boiled hara chana (dried green peas), coconut milk, cornflour, oil, chopped onions, salt, chopped fenugreek (methi), whole wheat flour (gehun ka atta), besan (bengal gram flour), asafoetida (hing), sugar, ginger-green chilli paste, oil, salt, oil, chopped coriander (dhania)] | 20 mins | 20 mins | [Sabzis with Gravies, Traditional Indian Sabzis, Deep Fry, Indian Party, Kadai Veg] | 4Makes 4 servings | Indian | When you deep-fry dumplings of fenugreek leaves bound together by wheat flour and besan, you get really tasty Methi Muthias. These muthias have a wonderful crispness, an enjoyable level of bitterness and a mildly spicy flavour. They get even better when served in the Hara Chana Coconut Curry, which is a delicious preparation of cooked chana in a base of coconut milk, flavoured with a green paste made of spinach, coriander, ginger, green chillies and other ingredients. This gives the curry a blend of flavours, ranging from the peppiness of coriander to the soothing taste of coconut milk. Keep the muthias and the coconut curry ready, but re-heat the curry and add the muthias to it just before serving. All in all a completely lip smacking preparation which goes well with rice as well as parathas . | [Combine all the ingredients in a deep bowl and mix well using approx. 2 tbsp of water., Divide the mixture into 18 equal portions and shape each into round balls., Heat the oil in a deep non-stick pan, deep-fry a few methi muthias at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside., Combine the coconut milk and cornflour in a bowl, mix well and keep aside., Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the prepared paste and sauté on a medium flame for 2 minutes., Add the boiled chana, coconut milk- cornflour mixture, salt and ¼ cup of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Just before serving, re-heat the hara chana coconut curry, add the prepared methi muthias, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally., Serve immediately garnished with coriander.] | [Energy, 590 cal, Protein, 12 g, Carbohydrates, 37.5 g, Fiber, 14 g, Fat, 43.6 g, Cholesterol, 0 mg, Vitamin A, 703.4 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.2 mg, Vitamin B3, 2 mg, Vitamin C, 11.6 mg, Folic Acid, 24 mcg, Calcium, 88.8 mg, Iron, 3.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 19.6 mg, Potassium, 289.3 mg, Zinc, 1.1 mg] | hara-chana-coconut-curry-with-methi-muthia-1683r |
| rcp33469 | Hara Kebab ( Eat Well Stay Well Recipes ) | Snacks | Veg | [grated paneer, boiled green peas, boiled and crushed sweet corn, boiled mashed potatoes, cardamom (elaichi) powder, cornflour water, cornflakes, oil, salt] | 10 mins | 20 mins | [Punjabi Swadisht Nashta, Vegetarain Kebabs, Indian Tawa, Kebab Party, Tava, High Protein Starters & Snacks] | 16Makes 16 kebabs | Punjabi | Hara kebab, a simple, stamina-boosting kebab of paneer and green peas that can be enjoyed at any time of the day. Those who are health conscious can use low-fat paneer. I have already used less amount of oil to cook them. Apart from paneer, green peas is also a storehouse of nutrients like protein and calcium. | [Combine the paneer, green peas, corn, potatoes, cardamom powder and salt in a bowl and mix well., Divide the mixture into 16 equal portions and shape each portion into a round, kebab. Keep aside., Dip the kebabs in the cornflour mixture and roll them in cornflakes and cook each kebab on a hot non-stick tava (griddle) on a medium flame, using 1/8 tsp of oil, till both sides are golden brown in colour from both sides. Drain on an absorbent paper and serve hot.] | [Energy, 62 cal, Protein, 2.4 g, Carbohydrates, 6.4 g, Fiber, 1.2 g, Fat, 3.2 g, Cholesterol, 0 mg, Sodium, 5.4 mg] | hara-kebab--eat-well-stay-well-recipes--33469r |
| rcp22339 | Hara Lehsun ka Achar | NA | Veg | [chopped green garlic (hara lehsun), chilli powder, coriander-cumin seeds (dhania-jeera) powder, turmeric powder (haldi), asafoetida (hing), oil, salt] | 10 mins | 0 mins | [Diabetic recipes, Forever Young Diet, Anti Aging Indian Diet, Healthy Heart, High Blood Pressure, Vegan, Phytonutrients, Low Veg Glycemic Index] | 1Makes 1 cup (14 tbsp ) | Indian | fresh green garlic pickle recipe | hara lehsun ka achar | pickled fresh garlic | healthy pickle for high blood pressure | low sodium sugar free pickle | With 10 amazing images. fresh green garlic pickle is a wiser accompaniment as compared to many oil laden pickles. Learn how to make low sodium sugar free pickle. To make hara lehsun ka achar, heat the oil till it starts smoking. Remove from the flame and keep aside to cool. Mix the hara Lehsun, chilli powder, haldi, dhania jeera and hing together in a bowl and keep aside to marinate for atleast 2 to 3 hours. Pickles are an important part of an Indian meal. From Garlic pickle to lemon pickle to green chilli pickle top the chart. But if you are yearning for a healthy pickle, try this pickled fresh garlic. Available in plenty in winter, fresh green garlic has the compound Allicin which is known for its heart health benefits. It can help to maintain blood cholesterol levels in the body. This compound helps to increase our resistance to diseases as well. This fresh green garlic pickle is also sugar free and can be enjoyed by those aiming weight loss occasionally. This low sodium sugar free pickle can be enjoyed by people with high BP too as there is restrictive use of salt in this recipe. Some studies have also revealed that green garlic can benefit in managing blood sugar levels. However, we do not recommend having this pickle on a daily basis, especially for hypertension who need to monitor their daily sodium intake intricately. To make healthy pickle for high blood pressure, try to pick out sturdy crisp stalks which do not appear wilted, and you should also check for mold and mildew on the garlic. They may be marketed as baby garlic or spring garlic. Tips for fresh green garlic pickle. 1. Chop very finely to appreciate its sharp flavour. 2. This pickle will stay for 1 to 2 days when refrigerated. Enjoy fresh green garlic pickle recipe | hara lehsun ka achar | pickled fresh garlic | healthy pickle for high blood pressure | low sodium sugar free pickle | with recipe below. | [To make hara lehsun ka achar, heat the oil till it starts smoking. Remove from the flame and keep aside to cool., Mix all the ingredients together in a bowl and keep aside to marinate for atleast 2 to 3 hours.] | [Energy, 7 cal, Protein, 0 g, Carbohydrates, 0 g, Fiber, 0 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 55.4 mg] | hara-lehsun-ka-achar-22339r |
| rcp360 | Hara Nariel Ka Shorba | NA | Veg | [coconuts, cornflour, cumin seeds (jeera), ghee, curry leaves (kadi patta), chopped coriander (dhania), green chillies, lemon juice] | 20 min. | 10 min. | [Punjabi Shorbas | Punjabi Soups, Jain Soups, Mughlai Shahi Shurvat, Thick / Creamy Indian Soups, Chunky Jain soups, Creamy Jain soups, Indian Party, Quick Vegetarian Soups] | 6Serves 6. | Punjabi | Coriander and coconut make a tasty combination. | [Grate the coconut. Add 6 cups of warm water and blend in a blender. Strain to obtain coconut milk., Heat the ghee and fry the cumin seeds for 1 minute. Add the paste and curry leaves and fry again for 1 minute., Mix the cornflour and coconut milk, add to the paste and boil for a few minutes., Serve hot.] | [Energy, 355 cal, Protein, 3.5 g, Carbohydrates, 12.7 g, Fiber, 9.6 g, Fat, 32.3 g, Cholesterol, 0 mg, Sodium, 14.2 mg] | hara-nariel-ka-shorba-360r |
| rcp36327 | Hara Tava Burger ( Burgers and Smoothies Recipe) | Snacks | Veg | [hara chana (green chick peas), oil, chopped onions, chopped green chillies, chopped garlic (lehsun), chopped spinach (palak), chilli powder, salt freshly ground black pepper powder, bread, plain flour (maida) water, bread crumbs, oil, mayonnaise, chilli sauce, mustard (rai/ sarson) sauce, burger buns, melted butter, lettuce, cheese slices, cucumber slices, tomato slices, onion slices, salt freshly ground black pepper powder, spicy cheese and herb potato wedges] | 15 mins | 20 mins | [Indian Snacks for Entertaining, Veggie Burgers Collection] | 4Makes 4 burgers (1 burger ) | Indian | There are many exciting aspects to the hara tava burger! most notably, there is the unique cutlet made up of green chana and spinach, which explains the name of this burger! then, there is a zesty side that adults will love, all thanks to the spicy mayonnaise and the cheesy, herby potato wedges. I would like to draw your attention to the bread slices used in this recipe and in many others… they play a very important role, acting as a binding agent and also ensuring that the cutlet is soft. | [Heat the oil in a non-stick pan, add the onions, green chillies and, Garlic and sauté on a medium flame for 2 to 3 minutes., Add the spinach, mix well and cook on a medium flame for 2 to 3 minutes, while stirring once in between., Add the cooked hara chana, chilli powder, salt and pepper and sauté on a medium flame for another 2 to 3 minutes. Keep aside to cool slightly., Add the bread slices and 2 tbsp water and blend in a mixer to a coarse paste., Transfer the mixture into a bowl and divide it into 4 equal portions and shape each portion into a circle of 75 mm. (3”) diameter and 1 cm thickness., Dip each cutlet in the maida mixture and roll in the bread crumbs till it is evenly coated from all the sides., Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in colour from both the sides. Drain on absorbent paper and keep aside., Cut each burger bun horizontally into two. Apply ½ tsp of butter on the insides of each half of the burger bun and toast them lightly on a tava (griddle). Keep aside., Place the lower half of a bun on a clean, dry surface with the buttered side facing up., Place 1 lettuce leaf and apply 2 tbsp of the spicy mayonnaise spread evenly over it., Place a cutlet, 1 cheese slice, 3 cucumber slices, 2 tomato slices and 1 onion slice and sprinkle a little salt and pepper over it., Cover with an upper half of the bun with the buttered side facing down and press it lightly., Repeat with the remaining ingredients to make 3 more burgers., Serve immediately with spicy cheese and herb potato wedges.] | [Energy, 3411 cal, Protein, 128 g, Carbohydrates, 487 g, Fiber, 23.3 g, Fat, 113.4 g, Cholesterol, 0 mg, Vitamin A, 6822 mcg, Vitamin B1, 2.5 mg, Vitamin B2, 1.7 mg, Vitamin B3, 14.8 mg, Vitamin C, 55.7 mg, Folic Acid, 151 mcg, Calcium, 809.1 mg, Iron, 26.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 2137.5 mg, Potassium, 4065.6 mg, Zinc, 14.6 mg] | hara-tava-burger--burgers-and-smoothies-recipe-36327r |
| rcp34726 | Hara Tava Paneer ( Healthy Starter Recipe ) | Snacks | NA | [chopped coriander (dhania), grated coconut, sugar, lemon juice, green chillies, salt, low fat curds (dahi), low fat paneer (cottage cheese), boiled sweet corn kernels (makai ke dane), sugar, salt, chopped coriander (dhania), low fat milk, oil, chopped onions] | 20 mins | 17 mins | [Punjabi Swadisht Nashta, Paneer Based Snacks, Low Calorie Indian Snacks, Raksha - Bandhan, Christmas, Father's Day, Children's Day] | 20Makes 20 pieces | Punjabi | hara tawa paneer recipe | healthy hara paneer | healthy starter | hara bhara malai paneer | hara tawa paneer is a tongue-tickling snack which can be enjoyed by all. Learn how to make hara bhara malai paneer. Step-by-step, this hara tawa paneer will trigger all your good senses… because, not only does the healthy starter have paneer marinated in tangy green chutney, it is also layered with a spicy corn mixture. To make hara tawa paneer, first make the hara chutney by combining all the ingredients and blending. Add curds and mix well. Then cut each piece of paneer into half to get 40 pieces. Combine the paneer pieces and 5 tbsp of the hara chutney in a bowl, toss gently and keep aside to marinate for 30 minutes. Meanwhile combine the corn, sugar, salt and the remaining 2 tbsp of the hara chutney and blend in a mixer to a coarse paste. Transfer the paste to a bowl, add the coriander and milk and mix well. Keep aside. Heat 1½ tsp of oil in a broad non-stick pan, add the onions and sauté on high flame till the onions turn translucent. Add the corn mixture and sauté on a medium flame for another 2 to 3 minutes and cool slightly. Divide the filling into 20 equal portions. Place a piece of paneer on a dry flat surface and spread a portion of the filling evenly over it. Sandwich it using another piece of paneer and press gently. Heat the oil in a non-stick tava (griddle) and cook the stuffed paneer pieces, using the remaining 1½ tsp of oil till they are golden brown in colour from both the sides. Serve hara tawa paneer hot. The paneer used in this healthy hara paneer is low fat paneer, to restrict the amount of fat consumed. However, if you do not have any fat restriction, you can opt for full fat paneer. Either of the options will enhance your protein intake – a key nutrient required to nourish our body cells, tissues and muscles. The green chutney not only lends flavour but also attractive colour to tempt you. 3 to 4 pieces of hara bhara malai paneer serves as a satiating snack at less than 100 calories and 8 g of carb. Avoid those fried foods and gain in some calcium too by way of this healthy pick. Tips for hara tawa paneer. 1. Use fresh and soft paneer and not dry paneer for this recipe. Dry paneer will break while cooking. 2. The sugar in green chutney is optional. You can avoid it, if you wish to. 3. Be very careful while cooking paneer pieces and do not flip them too often, else they might break. Enjoy hara tawa paneer recipe | healthy hara paneer | healthy starter | hara bhara malai paneer | with recipe below. | [Combine all the ingredients, except the curds, and blend it in a mixer to a smooth paste., Transfer it to a bowl, add the curds and mix well. Keep aside., Cut each piece of paneer into half to get 40 pieces of 25 mm. (1”) x 12 mm. (½”), Combine the paneer pieces and 5 tbsp of the hara chutney in a bowl, toss gently and keep aside to marinate for 30 minutes., Meanwhile combine the corn, sugar, salt and the remaining 2 tbsp of the hara chutney and blend in a mixer to a coarse paste., Transfer the paste to a bowl, add the coriander and milk and mix well. Keep aside., Heat 1½ tsp of oil in a broad non-stick pan, add the onions and sauté on high flame till the onions turn translucent., Add the corn mixture and sauté on a medium flame for another 2 to 3 minutes., Remove from the flame and cool slightly., Divide the filling into 20 equal portions and keep aside., Place a piece of paneer on a dry flat surface and spread a portion of the filling evenly over it., Sandwich it using another piece of paneer and press gently., Repeat with the remaining ingredients to make 19 more stuffed paneer pieces., Heat the remaining 1½ of oil in a non-stick tava (griddle) and cook the stuffed paneer pieces till they are golden brown in colour from both the sides., Serve the hara tava paneer hot.] | [Energy, 23 cal, Protein, 0.5 g, Carbohydrates, 2.1 g, Fiber, 0.5 g, Fat, 1.5 g, Cholesterol, 0 mg, Sodium, 3.1 mg] | hara-tava-paneer--healthy-starter-recipe--34726r |
| rcp35915 | Harbara Chaat, Fresh Green Chana Chaat | Snacks | Veg | [fresh hara chana (green chick peas), salt, baking soda, oil, mustard seeds ( rai / sarson), asafoetida (hing), black salt (sanchal), chopped green chillies, chilli powder, chopped coriander (dhania), lemon juice] | 5 mins | 12 mins | [Indian Veg Recipes, Quick Evening Snacks, Chaat, Cocktail Party, Indian Party Starters, Quick Snacks / Quick Starters, Quick Healthy Recipes] | 2Makes 2 servings | Indian | hara bhara chaat | hara chana chaat | green chickpea chaat | healthy fresh green chana chaat | with 20 amazing images. hara bhara chaat is a healthy fresh green chana chaat made from green chickpeas, coriander, lemon juice and spices for tempering. This healthy fresh green chana chaat makes a nice healthy Indian snack for the family. Hara chana also known as choliya, harbhara are available in Indian winter only. Make sure you get the shelled fresh hara chana from the market or you will easily spend an hour to remove the shell for obtaining the fresh chana. Also, you can toss in myriad of colorful vegetables to make it more filling. Chaat is a vibrant and versatile aspect of Indian cooking. While the traditional chaats like Bhel Puri and Pani Puri have a timeless appeal, it is also possible to just let your imagination run wild and make harbara chaat. The chana used in the fresh green chana chaat is not available throughout the year but when in season make sure to make this delicious chatpatta chaat recipe which is tangy and spicy. You should definitely try this hara chana chaat during winters, it is hassle-free to make and does not require much efforts! Also, it is made with minimum and the most basic ingredients yet is super delicious and tasty. The soda-bicarb helps in retaining the bright green colour of hara bhara chaat and to fasten the cooking process. Tips for harbara chaat. 1 Add cold water and keep aside. The cold water refreshes, stops the internal cooking process and prevents the harbara from changing the colour. Replace dried hara chana with fresh hara chana to make tongue-tickling recipes like Roadside Hare Chane Ki Chaat, Paneer Aur Hare Chane ka Salad or Malvani Chana Masala. Learn to make hara bhara chaat | hara chana chaat | green chickpea chaat | healthy fresh green chana chaat | recipe with detailed step by step photos. | [To make harbara chaat, wash the fresh hara chana, add them to boiling water along with salt and soda bi- carb and cook them in enough water for 5 to 7 minutes., Remove from the flame, drain the water and add cold water and keep aside., Heat the oil in a broad non-stick pan and add the mustard seeds., When the seeds crackle add the asafetida and hara chana and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the salt, black salt,green chillies, chilli powder, coriander and mix well and cook on a medium flame for more 2 to 3 minutes, while stirring occasionally., Just before serving add the lemon juice and mix well., Serve the harbara chaat immediately.] | [Energy, 79 cal, Protein, 0.4 g, Carbohydrates, 2.1 g, Fiber, 0.5 g, Fat, 7.7 g, Cholesterol, 0 mg, Sodium, 3.8 mg] | harbara-chaat-fresh-green-chana-chaat-35915r |
| rcp6482 | Hare Bhare Kebab | NA | NA | [potatoes, chopped french beans, chopped carrots, spinach leaves,, chopped corriander (dhania), chopped green chillies, chopped ginger, bread crumbs, green colour, lemon juice, salt, oil] | 20 mins. | | [Mughlai Shahi Shurvat, Indian Tawa, Kebab Party, Barbeque, Tava] | 8Makes 8 kebabs. | Indian | A nutritious kebab that is also great on taste! Boiled potatoes, French beans and carrots are mashed in with torn spinach leaves, plenty of coriander ginger and chillies. Shaped into patties, these are deep-fried in hot oil. Eat them hot! | [Mix all the ingredients except the oil and divide into 8 equal portions., Shape each portion into a round and press the round lightly to make flat kebabs., Deep-fry the kebabs in hot oil till they are golden brown., Drain on absorbent paper., Serve hot.] | [Energy, 86 cal, Protein, 0.8 g, Carbohydrates, 9.4 g, Fiber, 0.8 g, Fat, 5.1 g, Cholesterol, 0 mg, Vitamin A, 247.7 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.5 mg, Vitamin C, 8.7 mg, Folic Acid, 10.4 mcg, Calcium, 9.6 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 6.4 mg, Potassium, 104 mg, Zinc, 0.2 mg] | hare-bhare-kebab-6482r |
| rcp1061 | Hare Chana and Cauliflower Baked Dish | NA | NA | [boiled fresh hara chana (green chick peas), butter, salt freshly ground black pepper (kalimirch), blanched cauliflower florets, chopped green chillies, white sauce, grated processed cheese] | 15 mins | 5 mins | [Jain Subzi / Gravies, Casseroles and Bakes, Jain Subzis, Western Party, Oven, Non-stick Pan] | 6Makes 6 servings | Jain | Hara chana and cauliflower, both ingredients that feature frequently in Indian cooking, come together in an innovative new form. Layers of sautéed cauliflower, hara chana and white sauce are topped with cheese and baked till the cheese melts and the flavours emerge strong. Hare Chana and Cauliflower Baked Dish is a yummy accompaniment for freshly toasted bread. | [Heat 1 tbsp of butter in a broad non-stick pan, add the cauliflower, salt and pepper and sauté on a medium flame for 2 to 3 minutes. Remove and keep aside., Heat the remaining 1 tbsp of butter in the same non-stick pan, add the chana, green chillies, salt and pepper and sauté on a medium flame for 2 minutes. Keep aside., Take an oven safe deep bowl, put the cauliflower mixture, pour 1 cup white sauce evenly over it., Put the hara chana mixture and the remaining ½ cup of the white sauce evenly over it., Finally sprinkle the cheese over it and bake in a pre-heated oven at 200°c (400°f) for 10 to 12 minutes., Serve immediately with a bread of your choice.] | [Energy, 220 cal, Protein, 8.5 g, Carbohydrates, 16 g, Fiber, 1.4 g, Fat, 12 g, Cholesterol, 0 mg, Vitamin A, 393.7 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.7 mg, Vitamin C, 11 mg, Folic Acid, 3.7 mcg, Calcium, 193.8 mg, Iron, 1.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 93.5 mg, Potassium, 232 mg, Zinc, 0.6 mg] | hare-chana-and-cauliflower-baked-dish-1061r |
| rcp5688 | Hare Chane Ke Kebab | Snacks | Veg | [boiled hara chana (dried green peas), crumbled paneer (cottage cheese), chopped onions, chopped mint leaves (phudina), chopped coriander (dhania), chopped ginger (adrak), chopped green chillies, garam masala, coriander (dhania) powder, lemon juice, salt, oil] | 20 mins | 20 mins | [Rajasthani Naashta, Vegetarain Kebabs, Indian Snacks for Entertaining, Chaat, Evening Tea Snacks, Tikki Recipes, Collection of Tikki, Indian Tawa] | 14Makes 14 kebabs | Rajasthani | hare chane ke kebab recipe | hare chana ki tikki | healthy green chickpeas kabab | with 40 images. hare chane ke kebab is healthy tikkis cooked on a tava. Learn to make healthy green chickpeas kabab. Green power through and through, that’s what the hare chane ke kebab is all about! A combination of ingredients like hara chana, paneer, mint and coriander makes this an iron, protein, calcium and vitamin rich recipe. healthy green chickpeas kabab is also perfect for pregnant women, children and all others too. A combo of traditional flavour enhancers like ginger, green chillies, onions, lemon juice, etc., enhances the flavour and aroma manifold in hare chana ki tikki. The procedure of cooking hare chane ke kebab on a tava with minimal oil instead of deep-frying it, makes this delectable snack all the more desirable. Tips for hare chane ke kebab recipe. 1. Use coconut in all your cooking to have a healthier life. 2. We have used oats flour as the binding agent so this tikki is perfect for diabetics. 3. If you don't want to use oats flour then you can skip it and make the healthy green chickpeas kabab as is. The only difference is that your tikki will be a little soft. Serve hare chane ke kebab with a healthy green chutney. Enjoy hare chane ke kebab recipe | hare chana ki tikki | healthy green chickpeas kabab | with step by step photos. | [To make hare chane ke kebab, blend the boiled hara chana into a smooth paste and transfer it into a deep bowl., Add all the remaining ingredients in a bowl, mix well and shape each portion into kebab to get 14 kebabs in all., Heat a non-stick tava (griddle) and grease it using 1/4 tsp of oil., Place 7 kebabs on it and cook the kebabs on a slow flame, using 1 tsp of oil, till it turns golden brown in colour from both the sides., Repeat step 6 to cook the remaining 7 kebabs with 1 tsp of oil., Serve the hare chane ke kebab hot with green chutney.] | [Energy, 113 cal, Protein, 6 g, Carbohydrates, 12.2 g, Fiber, 1 g, Fat, 4.5 g, Cholesterol, 0 mg, Sodium, 5.4 mg] | hare-chane-ke-kebab-5688r |
| rcp32748 | Hare Chane Ke Kebab ( Kebabs and Tikkis Recipes) | NA | Veg | [hara chana (green chick peas), baking soda, grated paneer (cottage cheese), chopped onions, chopped ginger (adrak), chopped green chillies, chopped coriander (dhania), garam masala, coriander (dhania) powder, lemon juice, salt, melted butter] | 15 mins | 10 mins | [Vegetarain Kebabs, Shallow Fry Indian, Kebab Party, Pressure Cooker, Kadai Veg] | 12Makes 12 kebabs (12 kebab ) | Indian | Hara chana when combined with paneer and flavoured with garam masala makes a delicious kebab that everyone is sure to love! | [Clean wash and soak the hara chana overnight., Drain, add the soda-bi-carb and 2 cups of water and pressure cook for 3 to 4 whistles or until the hara chana is cooked., Allow the steam to escape before opening the lid. Drain and discard any excess water., Combine the hara chana with all the remaining ingredients in a bowl and mix well., Divide the mixture into 12 equal portions and shape each portion into a flat, oval kebab., Cook the kebabs on a tava (griddle), using a little butter till both sides are golden brown in colour., Serve hot.] | [Energy, 103 cal, Protein, 5.8 g, Carbohydrates, 11.2 g, Fiber, 0.8 g, Fat, 4 g, Cholesterol, 0 mg, Vitamin A, 145.9 mcg, Vitamin B1, 0 mg, Vitamin B2, -0.1 mg, Vitamin B3, 0.3 mg, Vitamin C, 2.3 mg, Folic Acid, 0.3 mcg, Calcium, 86 mg, Iron, 0.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 13.6 mg, Potassium, 151.9 mg, Zinc, 0.5 mg] | hare-chane-ke-kebab--kebabs-and-tikkis-recipes-32748r |
| rcp2844 | Hare Chane Ki Chaat Recipe, Indian Street Chaat, Snack | Snacks | NA | [hara chana (green chick peas), butter, salt, chaat masala, chopped green chillies, chopped coriander (dhania), chopped onions, chopped tomatoes, chopped green chillies, lemon juice, sev, crushed papdi, black salt (sanchal)] | 15 mins | 10 mins | [Mumbai Street Food, Evening Tea Snacks, Indian Party, High Tea Party, Cocktail Party, Indian Party Starters, Non-stick Pan] | 4Makes 4 servings | Indian | hare chane ki chaat recipe | Indian chana chaat street food | green chickpea chaat | with 32 amazing images. hare chane ki chaat recipe is a street side chaat which is so simple to make but yet so delicious. Learn how to make hare chane ki chaat recipe | Indian chana chaat street food | green chickpea chaat | Indian chana chaat street food is a delectable blend of green chana, tomatoes, onions tossed in butter, spiked with a little chaat masala. Baked papdis added on top lend crunch to this recipe without adding on too many calories. Green chickpeas are a great source of plant-based protein and fiber, iron, zinc, phosphorus, B vitamins and more. Stir up green chickpea chaat any time in the evening and your family will love it. But remember to make it fresh and serve it hot! Try other tasty street chaat like fruit chaat, pani puri and pav bhaji. Tips to make hare chane ki chaat recipe: 1. Instead of chopped green chillies you can also add green chilli paste. 2. Salad tastes best when served immediately. 3. You can adjust the spices according to your preference. Enjoy hare chane ki chaat recipe | Indian chana chaat street food | green chickpea chaat | with detailed step by step images. | [To make hare chane ki chaat, heat the butter in a non-stick pan, add the hara chana, mix well and sauté on a medium flame for 1 minute., Add the chaat masala, mix well and sauté on a medium flame for 1 minute., Add the green chillies and salt to taste, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Top it with coriander, onion, tomatoes, green chillies, lemon juice, sev , crushed papdis and a pinch of black salt and toss well., Serve the hare chane ki chaat immediately.] | [Energy, 468 cal, Protein, 26.8 g, Carbohydrates, 67.5 g, Fiber, 6.1 g, Fat, 10.1 g, Cholesterol, 15 mg, Sodium, 90.2 mg] | hare-chane-ki-chaat-recipe-indian-street-chaat-snack-2844r |
| rcp32705 | Hare Lehsun ki Chutney | NA | Veg | [chopped coriander (dhania), chopped fresh green garlic (hara lehsun), roasted chana dal (daria), lemon juice, chopped green chillies, salt] | 5 mins | 0 mins | [different kinds of Indian chutney, Indian Party, Mixer, Quick Chutneys, Low Carb Diet, Indian Cancer Patients, Low Veg Glycemic Index] | 1Makes 0.75 cup (11 tbsp ) | Indian | hare lehsun ki chutney recipe | dhaniya lahsun ki chutney | healthy green garlic chutney | with 14 amazing images. hare lehsun ki chutney recipe | dhaniya lahsun ki chutney | healthy green garlic chutney is an Indian winter special accompaniment to snacks. Learn how to make dhaniya lahsun ki chutney. To make hare lehsun ki chutney, combine the coriander, fresh green garlic, chana dal, lemon juice and chopped green chillies along with 5 tbsp of water in a mixer and blend till smooth. Store in an air-tight container, refrigerate and use as required. A unique combination of perky coriander and fresh green garlic, made into a chutney that urges you to lick your fingers! The lemon juice adds a pleasant tang to the dhaniya lahsun ki chutney, while the roasted chana dal helps balance the flavours and thickens the chutney as well. The most peculiar benefit of green garlic is due to its active ingredient, allicin. This works as a powerful antioxidant to boost your immune system and prevent common infections like cough and cold as well as chronic diseases like cancer. Fresh green garlic shows its presence in the winter season. Grab it, make healthy green garlic chutney and relish it with recipes like Sprouts Dhokla and Oats Moong Dal Tikki. From weight-watchers to diabetics and heart patients to cancer patients, all can make this hare lehsun ki chutney a part of their menu. This chutney is totally devoid of sugar too, this increasing its health quotient. The coriander and green chillies both are a good source of vitamin C too. This key nutrient in this chutney helps boost the immune system. Tips to buy green garlic for hare lehsun ki chutney. 1. Try to pick out sturdy crisp stalks which do not appear wilted, and you should also check for mold and mildew on the garlic. 2. They may be marketed as baby garlic or spring garlic. Enjoy hare lehsun ki chutney recipe | dhaniya lahsun ki chutney | healthy green garlic chutney | with step by step photos. | [To make hare lehsun ki chutney, combine all the ingredients along with 5 tbsp of water in a mixer and blend till smooth., Store the hare lehsun ki chutney in an air-tight container, refrigerate and use as required.] | [Energy, 3 cal, Protein, 0.2 g, Carbohydrates, 0.4 g, Fiber, 0.2 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 2.2 mg] | hare-lehsun-ki-chutney-32705r |
| rcp33046 | Hare Lehsun ki Dal ( Weight Loss After Pregnancy ) | NA | NA | [chopped green garlic (hara lehsun), toovar (arhar) dal, turmeric powder (haldi), salt, ghee, cumin seeds (jeera), whole dry kashmiri red chillies, ginger-green chilli paste, asafoetida (hing), chopped onions, chopped tomatoes, chopped coriander (dhania)] | 20 mins | 20 mins | [Indian Party, Pressure Cooker, Deep Pan] | 4Makes 4 servings | Indian | hare lehsun ki dal for weight loss recipe | healthy lehsuni dal | healthy toovar dal with lasoon | lasooni dal for weight loss | with 23 amazing images. Hare lehsun ki dal for weight loss is a protein rich delicacy. With not much spices added, this healthy lehsuni dal is a must-try recipe whenever you can lay your hands on green garlic. Learn how to make healthy toovar dal with lasoon. To make hare lehsun ki dal for weight loss, firstly you need to soak the toovar dal for 15 minutes and then pressure cook it with salt and turmeric powder for 3 whistles. Let the pressure cooker cool down. Then temper red chillies, ginger-green chilli paste and asafoetida in very ghee and follow it by sautéing onions, garlic and tomatoes in it. Finally add the whisked dal and a little salt along with some water if needed (to adjust the consistency of the dal) and cook for 1 to 2 minutes. Lasooni dal for weight loss is ready for serving. Garnish with coriander for an added appeal. This healthy lehsuni dal is mild-spiced and super tasty despite not being loaded with ghee. A quick tempering, along with onions and green garlic, gives the dal a homely and satisfying taste and consistency, which you will thoroughly enjoy. This healthy toovar dal with lasoon is apt for weight-watchers, especially after pregnancy, as it is loaded with protein, fibre, iron and folic acid. You are sure to get a feeling of satiety with this dal. The iron and folic acid from this dal will help you keep energetic and avoid fatigue. A tsp. of ghee daily will not increase your waistline or hip circumference, but it will help in reducing your belly because of the presence of (MCT (medium chain triglycerides)). These are not stored in the adipose tissue in the body contributing to weight gain. Green garlic which is the highlight of this hare lehsun ki dal for weight loss recipe is known for its heart protecting benefits. It is beneficial for diabetics and hypertensives too. Enjoy hare lehsun ki dal for weight loss recipe | healthy lehsuni dal | healthy toovar dal with lasoon | lasooni dal for weight loss | with step by step photos. | [hare lehsun ki dal, clean, wash and soak the toovar dal in enough water in a big bowl for 15 minutes. Drain well and keep aside., Combine the turmeric powder, salt and 3 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles or till the dal is cooked., Allow the steam to escape before opening the lid., Mix lightly using a whisk and keep aside., Heat the ghee in a deep non-stick pan and add the cumin seeds., When the seeds crackle, add the red chillies, ginger-green chilli paste and asafoetida and sauté on a medium flame for 30 seconds., Add the onions and green garlic and sauté on a medium flame for 2 to 3 minutes., Add the tomatoes, mix well and cook on a medium flame for 1 minute, while stirring continuously., Add the cooked dal and a little salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve hare lehsun ki dal hot garnished with coriander.] | [Energy, 124 cal, Protein, 7.1 g, Carbohydrates, 19.9 g, Fiber, 3.1 g, Fat, 1.8 g, Cholesterol, 0 mg, Sodium, 10.7 mg] | hare-lehsun-ki-dal--weight-loss-after-pregnancy--33046r |
| rcp40589 | Hare Lehsun ki Sabzi | NA | NA | [fresh green garlic (hara lehsun), ghee, turmeric powder (haldi), chilli powder, salt] | 10 mins | 1 mins | [Rajasthani Sabzi, Traditional Indian Sabzis, Pickles / Achar, Indian Party, Non-stick Pan, Foods to cook in December] | 4Makes 4 servings | Rajasthani | hare lehsun ki sabzi recipe | fresh green garlic sabzi | with amazing 9 images. Fresh green garlic is one of spring’s gifts to us, and here is a wonderful hare lehsun ki sabzi recipe to make good use of it! So we have got you a super quick recipe which can be made in blink of an eye which is hare lehsun ki sabzi recipe. The best part is that once you keep all the ingredients ready, it takes just a minute to prepare this hare lehsun ki sabzi recipe. Hare lehsun ki sabzi is the super easy and quick to make. Having a long and tiring day? This sabzi is an ideal recipe for you. All you need to preare this sabzi is 4 ingredients. To make fresh green garlic sabzi all you need to do is heat ghee in a pan, add chopped hara lehsun followed by turmeric powder and chili powder, along some salt and mix well. Your hara lehsun ka sabzi is ready!! Make sure to heat the ghee really well, because the rest of the procedure just involves mixing in the remaining ingredients, which get automatically cooked in the heat of the ghee. Add a little less salt while making the Hare Lehsun ki Sabzi, when compared to other vegetable preparations. This mouth-watering delight, which uses the green and white portions of fresh green garlic, is a perfect accompaniment for roti and can also be served as a side dish with the main course. Enjoy fresh green garlic sabzi immediately on preparation, before it dries up. Enjoy hare lehsun ki sabzi recipe | fresh green garlic sabzi | with detailed step by step recipe photos and video below. | [To make hare lehsun ki sabzi, heat the ghee in a broad non-stick pan, add all the remaining ingredients, mix well and cook on a medium flame for a few seconds., Serve the hare lehsun ki sabzi immediately.] | [Energy, 14 cal, Protein, 0 g, Carbohydrates, 0 g, Fiber, 0 g, Fat, 1.5 g, Cholesterol, 0 mg, Sodium, 0 mg] | hare-lehsun-ki-sabzi-40589r |
| rcp4784 | Hare Lehsun ki Toovar Dal | NA | Veg | [chopped green garlic (hara lehsun), toovar (arhar) dal, oil, cumin seeds (jeera), turmeric powder (haldi), whole dry kashmiri red chillies, ginger-garlic (adrak-lehsun) paste, green chilli paste, asafoetida (hing), chopped onions, chopped tomatoes, salt, chopped coriander (dhania)] | 15 mins | 30 mins | [Popular Dals from all over India, Indian Pressure Cooker, Healthy Pressure Cooker, Pressure Cooker Vegetables, Pressure Cooker, Pan, Diabetic recipes] | 6Makes 6 servings (6serving ) | Indian | hare lehsun toovar dal recipe | green garlic toovar dal | green garlic lentil dal | with 20 amazing images. A dal with a lip-smacking flavour that lingers on your taste buds, the hare lehsun toovar dal recipe would be a good dish to prepare when green garlic is in season. Green garlic has a milder flavour than regular dried garlic, and it perfectly flavours toovar dal together with a combination of other ingredients like tomatoes and onions in green garlic toovar dal. A traditional tempering adds punch to this peppy green garlic toovar dal, which is a must-try during the spring season when green garlic is available. Tips for the hare lehsun toovar dal recipe. 1. Cook the green garlic and onion properly so that it does not give you that raw taste. 2. Follow the instructions do not over boil or under boil the toovar dal. Learn hare lehsun toovar dal recipe | green garlic toovar dal | green garlic lentil dal | with step by step photos below. | [To make hare lehsun toovar dal recipe, combine the dal, turmeric powder, salt and 3 cups of water in a pressure cooker and pressure cook for 5 whistles., Allow the steam to escape before opening the lid., Whisk the dal well and keep aside., Heat the oil in a deep non-stick pan and add the cumin seeds., When the seeds crackle, add the dry red chillies, ginger-garlic paste, green chilli paste, green garlic and asafoetida and sauté on a medium flame for 2 minutes., Add the onions and sauté on a medium flame for 1 minute., Add the tomatoes and sauté on a medium flame for 3 minutes., Add the cooked dal, little salt and ½ cup of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Serve the hare lehsun toovar dal hot garnished with coriander.] | [Energy, 142 cal, Protein, 6.3 g, Carbohydrates, 16.8 g, Fiber, 2.7 g, Fat, 5.5 g, Cholesterol, 0 mg, Sodium, 9.7 mg] | hare-lehsun-ki-toovar-dal-4784r |
| rcp1614 | Hare Mutter Ke Parathe | Dinner | Veg | [whole wheat flour (gehun ka atta), ghee, salt, boiled and coarsely crushed green peas, chopped green chillies, ghee, cumin seeds (jeera), salt, whole wheat flour (gehun ka atta), ghee, curd] | 10 mins | 20 mins | [Punjabi roti recipes | Punjabi parathas, Rajasthani Roti / Puri / Paratha, Jain Rotis, Jain Parathas, Dinner, Parathas, Stuffed Veg Parathas, All-in-one Parathas] | 6Makes 6 parathas | Rajasthani | Hare Mutter ke Parathe have a simple yet lingering flavour and texture that appeal to all. Mouth-watering whole wheat parathe made with a delicious stuffing of boiled and crushed green peas, this main course is not only sumptuous but also excitingly crisp and flavourful. It is amazing how a few green chillies and a dash of jeera are able to provide such an attractive aroma and taste to this dish. | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside., Heat the ghee in a broad non-stick pan and add the cumin seeds., When the seeds crackle ,add the green chilles, green peas and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Divide the stuffing into 6 equal portions. Keep aside., Divide the dough into 6 equal portions and roll a portion of the dough into a circle of 100 mm. (4") diameter circle using a little whole wheat flour for rolling., Place a portion of the stuffing in the centre of the circle., Bring together all the sides in the centre and seal tightly., Roll again into a circle of 125 mm. (5") diameter circle with a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the paratha using a little ghee until golden brown spots appear on both the sides., Repeat with the remaining dough and stuffing to make 5 more parathas., Serve immediately with fresh curds.] | [Energy, 115 cal, Protein, 2.8 g, Carbohydrates, 16.2 g, Fiber, 2.9 g, Fat, 4.7 g, Cholesterol, 0 mg, Sodium, 4.5 mg] | hare-mutter-ke-parathe-1614r |
| rcp37301 | Hare Mutter ki Chaat, Green Pea Chaat | Snacks | NA | [boiled fresh green peas, oil, asafoetida (hing), black salt (sanchal), dried ginger (soonth) powder, dried mango powder (amchur), chopped coriander (dhania), chopped green chillies, chaat masala, chilli powder, salt, curds (dahi), meethi chutney, chopped coriander (dhania), chopped tomatoes, cumin seeds (jeera) powder, chilli powder, salt, potato salli] | 5 mins | 2 mins | [Quick Evening Snacks, Chaat, Evening Tea Snacks, Diwali, Diwali Snacks, Indian Party, Non-stick Pan] | 2Makes 2 servings | Indian | Chaat is one of the most interesting genres in Indian cooking, giving room to a lot of creativity and personalisation. In the hare Mutter ki Chaat, experience how cooked green peas, spiced simply with readily-available spice powders transforms into a scrumptious snack when topped with chutneys and potato salli. Try other chatpatta chaats like Khasta Kachori Chaat and Moong Sprouts and Potato Salli Chaat . | [Heat the oil in a non-stick pan, add the asafoetida and green peas and sauté on a medium flame for 1 minute., Add the black salt, dried ginger powder, dried mango powder, coriander, green chillies and chaat masala and sauté on a medium flame for 1 minute., Add the chilli powder and salt, mix well and sauté on a medium flame for 1 minute., Remove from the flame and transfer the green peas to a bowl., Spread the curds and meethi chutney and sprinkle the coriander, tomatoes, cumin seeds powder, chilli powder and salt over it., Sprinkle a few potato salli and serve immediately.] | [Energy, 171 cal, Protein, 7.9 g, Carbohydrates, 17.6 g, Fiber, 9.6 g, Fat, 7.7 g, Cholesterol, 0 mg, Sodium, 13.2 mg] | hare-mutter-ki-chaat-green-pea-chaat-37301r |
| rcp22509 | Hare Mutter ki Curry Mein Aloo | NA | NA | [green peas puree, potatoes, chopped green chillies, chopped ginger (adrak), tomato puree, chopped tomatoes, chole masala, chilli powder, oil, salt, chopped coriander (dhania)] | 10 mins | 4 mins | [Punjabi Sabzis, Sabzis with Gravies, Microwave Subzi, Microwave, Microwave] | 2Makes 2 servings | Punjabi | Green peas take on a new avatar, forming the gravy for this innovative dish. Beware, the bowl will be empty even before you know it! | [Combine the oil, green peas purée, green chillies and ginger in a microwave-proof bowl and microwave on high for 2 minutes., Add the tomato purée, tomatoes, punjabi chole masala,chilli powder, potatoes, salt and ¾ cup of water, mix well and microwave on high for 1 minute., Serve hot garnished with coriander.] | [Energy, 138 cal, Protein, 3.9 g, Carbohydrates, 13.5 g, Fiber, 4.7 g, Fat, 7.6 g, Cholesterol, 0 mg, Vitamin A, 159.5 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.4 mg, Vitamin C, 12.1 mg, Folic Acid, 12.5 mcg, Calcium, 18.3 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 8.1 mg, Potassium, 118.2 mg, Zinc, 0.1 mg] | hare-mutter-ki-curry-mein-aloo-22509r |
| rcp3643 | Hare Mutter ki Puri | Lunch | Veg | [plain flour (maida), semolina (rava / sooji), sugar, oil, salt, green peas, chopped green chillies, oil, cumin seeds (jeera), asafoetida (hing), ginger (adrak) paste, lemon juice, garam masala, chaat masala, salt, oil, oil] | 10 mins | 30 mins | [Rajasthani Roti / Puri / Paratha, Breakfast Theplas, Parathas, Indian Snacks for Entertaining, Evening Tea Snacks, One Dish Vegetarian Meals, Indian Tiffin Box, Lunch box, Dabba, Puris] | 10Makes 10 stuffed puris (12 puri ) | Rajasthani | hare mutter ki puri recipe | Rajasthani hare matar ki puri | stuffed green peas puri | with 36 amazing images. This scrumptious Rajasthani hare matar ki puri is super tasty as it features a range of flavours and textures. It can be had with breakfast or as a tea-time snack . Learn how to make hare mutter ki puri recipe | Rajasthani hare matar ki puri | stuffed green peas puri | hari mutter ki puri is an interesting snack in which coarsely-crushed green peas, flavoured with tangy lemon juice, spiky green chillies and aromatic spices, is stuffed into bhatura-like dough, and deep-fried in oil. Every bite of the stuffed green peas puri delights your taste buds. It is so tasty, you can simply serve it with a cup of curds or pickle. Tips to make hare mutter ki puri: 1. Make sure to use fresh green peas and not frozen one. 2. Instead of plain flour you can use whole wheat flour. 3. Semolina is added to make the puri crispy. Enjoy hare mutter ki puri recipe | Rajasthani hare matar ki puri | stuffed green peas puri | with detailed step by step photos. | [Combine all the ingredients in a deep bowl and knead into a soft dough using ½ cup warm water., Cover with a lid and keep aside for 10 to 15 minutes., Divide the dough into 10 equal portions., Combine the green peas and green chillies in a mixer and blend into a smooth mixture without using water. Keep aside., Heat the oil in a broad non-stick pan and add the cumin seeds, asafetida, ginger paste and sauté for a minute., Add the green pea mixture, lemon juice garam masala, chaat masala and salt, mix well., Cook on a medium flame for 4 minutes, till the mixture becomes dry, while stirring continuously., Divide the stuffing into 10 equal portions and keep aside., To make hare mutteri ki puri recipe, roll out a portion into a 75 mm. (3”) diameter circle using a little oil., Place a portion of the stuffing in the centre of the circle., Bring together all the sides and seal it tightly., Roll out again into a 125 mm. (5”) diameter circle using a little oil for rolling., Repeat steps 1 to 5 to make 9 more puris., Heat the oil in a deep non-stick kadhai and deep-fry a few puris at a time, till they turn golden brown in colour from all the sides., Drain on an absorbent paper., Serve the hare mutteri ki puri immediately with raita and pickle.] | [Energy, 150 cal, Protein, 4 g, Carbohydrates, 19.1 g, Fiber, 4.2 g, Fat, 6.8 g, Cholesterol, 0.2 mg, Sodium, 23.7 mg] | hare-mutter-ki-puri-3643r |
| rcp38890 | Hare Mutter ki Puri, Green Peas Puri | Snacks | NA | [plain flour (maida), curds (dahi), baking powder, ghee, salt, boiled and coarsely crushed green peas, ghee, cumin seeds (jeera), chopped green chillies, lemon juice, salt, plain flour (maida), plain flour (maida), oil] | 15 mins | 20 mins | [Punjabi Swadisht Nashta, Jain Breakfast, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Deep Fry, Diwali] | 18Makes 18 puris (18 puri ) | Punjabi | Hari Mutter ki Puri is an interesting snack in which coarsely-crushed green peas, flavoured with tangy lemon juice, spiky green chillies and aromatic jeera, is stuffed into bhatura-like dough, and deep-fried in oil. This scrumptious puri is super tasty as it features a range of flavours and textures. It can be had with breakfast or as a tea-time snack . | [Sieve the flour very well., Add all the remaining ingredients and knead into a soft dough by adding enough warm water., Knead the dough for at least 6 to 7 minutes, cover with a wet cloth and keep aside atleast 1 hour., Heat the ghee in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the green chillies and sauté on a medium flame for a few seconds., Add the green peas, lemon juice and salt and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Sprinkle the plain flour and cook again on a medium flame for 2 to 3 minutes until the mixture becomes dry. Keep aside., Divide the dough into 18 equal portions., Roll a portion of the dough into 75 mm. (3”) diameter circle with the help of a little plain flour for rolling., Place 1 tsp of the prepared stuffing in the centre of the circle., Bring together all the sides in the centre and seal tightly., Roll again into 100 mm. (4”) diameter circle using a little plain flour for rolling., Repeat steps 2 to 5 to make 17 more puris., Heat the oil in a kadhai and deep-fry the puris, a few at a time, till they turn brown in colour from both sides. Drain on absorbent paper., Serve immediately.] | [Energy, 76 cal, Protein, 1.6 g, Carbohydrates, 10.4 g, Fiber, 0.1 g, Fat, 3.1 g, Cholesterol, 0.1 mg, Sodium, 1.5 mg] | hare-mutter-ki-puri-green-peas-puri-38890r |
| rcp4667 | Hari Chila Roti | BreakFast | NA | [whole wheat flour (gehun ka atta), green chilli, low fat curds (dahi), salt, chopped fenugreek (methi), chopped spinach (palak), coriander (dhania), green chilli, besan (bengal gram flour), salt, bean sprouts, chopped tomatoes, grated processed cheese, oil] | 15 mins | 10 mins | [Indian Tawa, Tava, Quick Breakfast Indian, Forever Young Diet, Anti Aging Indian Diet, Calcium Breakfast] | 4Makes 4 servings | Indian | These whole wheat rotis are enriched with spinach, fenugreek and coriander mixture and garnished with bean sprouts, tomatoes and cheese for enhanced taste and vitamins. | [Combine all the ingredients and knead into a soft dough using a little water if required., Divide into 4 equal portions and keep aside., Combine all the ingredients with 1/3 cup water and mix well. Keep aside., Roll out each portion of the dough into circle of 100 mm. (4") diameter., Place all 4 rotis on a large non-stick pan and cook using a little oil till one side is slightly cooked., Upturn the rotis and spoon out the chila mixture on them., Top with the bean spouts, tomatoes and cheese., Cook on both sides using a little oil., Makes 4 open rotis., Serve hot.] | [Energy, 145 cal, Protein, 5.5 g, Carbohydrates, 23.8 g, Fiber, 4.8 g, Fat, 3.5 g, Cholesterol, 0 mg, Sodium, 28 mg] | hari-chila-roti-4667r |
| rcp38586 | Hari Mirch Fry, Indian Masala Hari Mirchi | NA | NA | [green chillies, oil, coriander-cumin seeds (dhania-jeera) powder, chilli powder, lemon juice, salt] | 2 mins | 3 mins | [Gujarati Kachumber / Chutneys / Achar, Pickles / Achar, Spicy Achar, Saute, Indian Party, Kebab Party, Barbeque Party Indian Recipes] | 4Makes 4 servings | Gujarati | hari mirch fry recipe | Indian mirchi fry | instant green chilli fry | masala hari mirchi | with 11 amazing images. hari mirch fry recipe | Indian mirchi fry | instant green chilli fry | masala hari mirchi is a yummy, spicy accompaniment is sure to jazz up any meal with its spiky flavour and tantalising aroma! Learn how to make Indian mirchi fry. To make hari mirch fry, remove the stem and slit the green chillies lengthwise using a sharp knife. Heat the oil in a broad non-stick pan, add the green chillies and sauté on a medium flame for 2 minutes. Add the coriander-cumin seeds powder, chilli powder, lemon juice and salt, mix well and cook on a medium flame for 30 seconds. Serve hot. Light green chillies are sautéed in oil and perked up with everyday ingredients like dhania-jeera powder and chilli powder is instant green chilli fry. A dash of lime juice helps to boost all the other flavours, making the masala hari mirchi an unbeatable tongue-tickler! These instant green chilli fry are often served as a bite on with snacks like Vada Pav, Kaanda Bhajji Pav , Ganthias, Moong Dal Pakoda etc. and are also a part of the Gujarati thali; which is a set meal of farsans, main courses and desserts. Tips for hari mirch fry. 1. Use the light green chillies as they are less spicy. But if you want it spicier, you can use medium spicy green chillies. 2. Use a broad pan for this recipe as sauteeing is easier and uniform. 3. Do not over sautee after adding lemon juice at step 3, else the lemon juice might lend a bitter flavour. Enjoy hari mirch fry recipe | Indian mirchi fry | instant green chilli fry | masala hari mirchi | with step by step photos. | [To make hari mirch fry, remove the stem and slit the green chillies lengthwise using a sharp knife., Heat the oil in a broad non-stick pan , add the green chillies and sauté on a medium flame for 2 minutes., Add the coriander-cumin seeds powder, chilli powder, lemon juice and salt, mix well cook on a medium flame for 30 seconds., Serve the hot.] | [Energy, 24 cal, Protein, 0 g, Carbohydrates, 0.3 g, Fiber, 0 g, Fat, 2.5 g, Cholesterol, 0 mg, Sodium, 0.1 mg] | hari-mirch-fry-indian-masala-hari-mirchi-38586r |
| rcp41891 | Hari Mirch ka Achar, Instant Green Chilli Pickle | BreakFast | Vegan | [green chillies, fennel seeds (saunf), fenugreek (methi) seeds, cumin seeds (jeera), mustard seeds ( rai / sarson), turmeric powder (haldi), asafoetida (hing), mustard (rai / sarson) oil, vinegar, salt] | 10 mins | 1 mins | [Pickles / Achar, Low Cal Pickles/ Sauces / Chutneys, Indian Party, Quick Pickles / Aachar, Vegan, Indian Vegan Breakfast, Vegan Indian] | 1Makes 1.25 cups (15 tbsp ) | Indian | hari mirch ka achar recipe | Rajasthani hari mirch ka achar | instant green chilli pickle | with amazing 12 images. Pickles and achar are essential part of Indian meals. They have strength to enhance your simplest meals and make them flavorful. Here we have got you a delicious and a very simple hari mirch ka achar recipe that is popular in Rajasthan and North India. Pickle in a minute? Believe it or not, this yummy instant green chilli pickle needs just a few minutes of your time. While people tend to think and assume of pickle making process as a long and tiring one, we offer a tasty and easy Rajasthani hari mirch ka achar which can be prepared and relished in a jiffy. To make hari mirch ka achar, firstly combine fennel seeds, mustard seeds and cumin seeds in a non-stick pan and dry roast them. Cool and blend to fine course mixture. Transfer the mixture into a deep bowl, add remaining ingredients like green chillies, add turmeric and asafoetida. Add mustard oil and vinegar. Mix well. Vinegar acts as a preservative and increases the shelf life. Put hari mirchi ka achar in an air tight container and keep at room temperature for 2 days and then refrigerate. You can serve the instant chilli pickle as a side dish with any meal. It will surely add a zingy flavor to your food. Rajasthani hari mirch ka achar goes really well with theplas, parathas and low cal rotis. Use dark green chillies, which are very spicy. Once done, this hari mirch ka achar can be stored in the fridge for around two months and enjoyed as and when you wish! Enjoy hari mirch ka achar recipe | Rajasthani hari mirch ka achar | instant green chilli pickle | with detailed step by step photos and video below. | [To make hari mirch ka achar, combine the fennel seeds, fenugreek seeds, cumin seeds and mustard seeds in a small broad non-stick pan and dry roast on a medium flame for 1 minute., Cool completely and blend in a mixer to a fine coarse mixture., Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well., Put the to make hari mirch ka achar in an air-tight container and keep at room temperature for 2 days and then refrigerate.] | [Energy, 30 cal, Protein, 0 g, Carbohydrates, 0 g, Fiber, 0 g, Fat, 3.3 g, Cholesterol, 0 mg, Sodium, 361.7 mg] | hari-mirch-ka-achar-instant-green-chilli-pickle-41891r |
| rcp41343 | Hari Mirchi Paratha, Green Chilli Paratha | Dinner | NA | [whole wheat flour (gehun ka atta), besan (bengal gram flour), oil, salt, oil, cumin seeds (jeera), nigella seeds (kalonji), chopped light green chillies, salt, whole wheat flour (gehun ka atta), oil, curd (dahi)] | 15 mins | 20 mins | [Punjabi roti recipes | Punjabi parathas, Dinner, Breakfast Theplas, Parathas, Tava, Stuffed Paratha Recipes for Dinner] | 6Makes 6 parathas | Punjabi | hari mirch paratha recipe | green chilli paratha | spicy green chilli flatbread | with 15 amazing images. An exciting treat for your palate, the hari mirchi paratha gives you the delightful flavour of green chillies, at acceptable spice levels. Here, the whole wheat flour parathas are stuffed with a tongue-tickling mixture of deseeded light green chillies perked up with cumin and nigella seeds, and cooked with oodles of oil to get the authentic Delhi touch. You need to keep some pointers in mind when making hari mirch paratha. Use only light green chillies and deseed them properly. Otherwise, it will be so spicy that nobody will be able to eat it. Wash your hands thoroughly after chopping the chillies, and in case you have sensitive skin, you can rub a little oil on your hands before chopping the chillies, to avoid a burning sensation. These hari mirch parathas are super tasty, and since they are moderately spicy, you don’t need any special accompaniment. Just curds will do! Pro tips for hari mirch paratha. Add 1/2 tbsp oil. Oil can help to prevent the dough from sticking to your hands or rolling surface while you're working with it. This allows for a smoother and more efficient dough-handling experience. Enjoy hari mirch paratha recipe | green chilli paratha | spicy green chilli flatbread | with step by step photos. | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside., Heat the oil in a broad non-stick pan and add the cumin seeds and nigella seeds., When the seeds crackle, add the green chillies and salt and sauté on a medium flame for 1 to 2 minutes. Keep aside., To make the hari mirch paratha, divide the stuffing into 6 equal portions and keep aside., Divide the dough into 6 equal portions., Roll a portion of the dough into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling., Place 1½ tsp of stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly. Roll again into a circle of 125 mm. (5”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the paratha using a little oil till golden brown spots appear on both the sides., Repeat steps 3 to 5 to make 5 more parathas., Serve the hari mirch paratha immediately with fresh curds.] | [Energy, 103 cal, Protein, 1.8 g, Carbohydrates, 9.4 g, Fiber, 1.7 g, Fat, 6.7 g, Cholesterol, 0 mg, Sodium, 4 mg] | hari-mirchi-paratha-green-chilli-paratha-41343r |
| rcp2139 | Haricot Bean Salad, Healthy White Bean Salad | NA | NA | [soaked and boiled haricot beans, sliced yellow capsicum, sliced red capsicum, sliced zucchini, extra virgin olive oil, lemon juice, chopped garlic (lehsun), mustard (rai / sarson) powder, dried mixed herbs, dry red chilli flakes (paprika), sea salt (khada namak), freshly ground black pepper (kalimirch)] | 10 mins | 20 mins | [Indian Salads with dressing, Wholesome Salads (Salads that make a meal), Italian Party, Mexican Party, Marathoners, Endurance Athletes, Triathlete, Healthy Indian Salads with healthy dressing, Healthy Toss & Mix Salads (No cooking)] | 4Makes 4 servings | Indian | haricot bean salad recipe | white bean salad with vegetables | healthy Indian navy bean salad | with 32 amazing images. haricot bean salad is a simple healthy Indian salad in which haricot beans are tossed with vegetables. Learn to make white bean salad with vegetables. This is a multi-textured and flavour-packed haricot bean salad that your taste buds will thank you for! Soaked and boiled haricot beans are combined with zucchini and aromatic, crunchy, tasty and awesome-looking coloured capsicums. The flavour of this white bean salad with vegetables is heightened by a dressing that combines the tanginess of lemon and the spiciness of mustard with the aesthetic touch of mixed herbs and seasonings. The best part about this sumptuous and awesome healthy Indian navy bean salad is that it is easy to make but very exotic. Serve it at a party and your guests will surely enjoy the special treat. haricot bean is a complex carb and rich in Fibre which helps in lowering cholesterol levels. Haricot bean is rich in Potassium which is critical for those with high blood pressure as it lessens the impact of sodium. Eating haricot beans is good for diabetics due to being a fibre rich food. Enjoy haricot bean salad recipe | white bean salad with vegetables | healthy Indian navy bean salad | with step by step photos. | [Combine all the ingredients in a bowl and mix well. Keep aside., To make haricot bean salad, combine the haricot beans, yellow capsicum, red capsicum and zucchini in a deep bowl and mix well., Chill in the fridge till you want to serve., Just before serving, pour the dressing over the salad and toss well., Serve the haricot bean salad immediately.] | [Not Given] | haricot-bean-salad-healthy-white-bean-salad-2139r |
| rcp41649 | Harissa Sauce, Spicy Red Chilli Sauce | NA | NA | [dry red chillies (pandi), cumin seeds (jeera), coriander (dhania) seeds, fennel seeds (saunf), caraway seeds (shahjeera), chopped garlic (lehsun), salt, olive oil, vinegar] | 5 mins | 3 mins | [Indian Dips / Sauces, High Tea Party, Cocktail Party, Non-stick Pan, Low Calorie Dips, Sauces] | 2Makes 1.5 cups (21 tbsp ) | Indian | Snazzy and spicy, the Harissa Sauce is guaranteed to warm your taste buds! A traditional treat from North Africa, the Harissa Sauce has red chillies as its primary ingredient, complemented by other spices like cumin, coriander, fennel, etc. An assortment of spices gives this sauce a flavour that is not singularly hot but holistically spicy, with a good mix of flavours. You can make a batch of this sauce and store it in an airtight container in the freezer for over 15 days. Use it to make tongue-tickling treats like Potatoes in Harissa Sauce , or serve as an accompaniment for snacks . You can serve it with Mint and Masoor Tikki or Lehsuni Matki Palak Tikki . | [Soak the red dry chillies along with enough hot water in a deep bowl, cover with a lid and keep aside to soak for 1 hour., Drain the chillies and keep 1 cup of the chilli water aside., Combine the cumin seeds, coriander seeds, fennel seeds and caraway seeds in a small non-stick pan and sauté on a medium flame for 3 minutes., Cool and blend in a mixer till coarse., Add the garlic, soaked chillies, salt and 1 cup of the chilli water and blend till smooth., Add the olive oil and vinegar and blend again., Serve with any starter or store in an air-tight container in the freezer for 15 days. Use as required.] | [Energy, 19 cal, Protein, 0 g, Carbohydrates, 0 g, Fiber, 0 g, Fat, 2.1 g, Cholesterol, 0 mg, Sodium, 0 mg] | harissa-sauce-spicy-red-chilli-sauce-41649r |
| rcp1968 | Hariyali Chawal, Coriander Rice Recipe | NA | Veg | [chopped coriander (dhania), long grained rice (basmati), oil, black peppercorns (kalimirch), cinnamon (dalchini), cloves (laung / lavang), cardamoms, sliced onions, salt, deep-fried sliced onions] | 25 mins | 18 mins | [Quick South Indian, Maharashtrian Rice Recipes, Indian Pressure Cooker, Pressure Cooker Indian Rice, Khichdi, Pulao, Pressure Cooker, Quick Vegetarian Rice, khichdi Recipes, Quick 4 Ingredients] | 4Makes 4 servings (4serving ) | Maharashtrian | Here is a simple, easy-to-prepare dish that has an inviting aroma and irresistible flavour! Hariyali Chawal involves simply cooking rice with an assortment of spices, before mixing in a generous dose of chopped coriander. Interestingly, the coriander is not ground into a paste but simply chopped finely and mixed into the rice as soon as it is cooked. This gives it a really appetising look and unique flavour. The garnish of fried onions is as important as the coriander for the success of this dish, so spare a few minutes to prepare it. Serve hot with Teen Ratna Dal and Gajar Gobhi Aur Aam ka Achaar . | [Heat the oil in a pressure cooker, add the peppercorns, cinnamon, cloves, cardamom and onions and sauté on a medium flame for 2 to 3 minutes., Add the rice and sauté on a medium flame for another 3 minutes., Add 3 cups of hot water and salt, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Transfer the rice in a deep bowl, add the chopped coriander and mix gently using a fork so that the rice grains do not break., Serve hot garnished with fried onions.] | [Energy, 302 cal, Protein, 4.9 g, Carbohydrates, 52.7 g, Fiber, 3.1 g, Fat, 7.9 g, Cholesterol, 0 mg, Sodium, 10.7 mg] | hariyali-chawal-coriander-rice-recipe-1968r |
| rcp4328 | Hariyali Cheese Subzi | NA | Veg | [chopped spring onion whites greens, chopped spinach (palak), grated processed cheese, oil, carom seeds (ajwain), chopped garlic (lehsun), chopped green chillies, salt, chapati] | 10 mins | 8 mins | [Indian Veg Recipes, Punjabi, Semi-Dry Sabzis, Non-stick Pan] | 2Makes 2 servings (2 serving ) | Punjabi | A little innovation is all it takes to combine off-beat ingredients like cheese and spring onions with spinach, and transform them all into a quick and flavourful dry subzi for serving with chapati. The Hariyali Cheese Subzi uses minimal ingredients and spices, yet comes across as a unique and memorable dish mainly due to the appetising aroma and flavour imparted by carom seeds. | [Heat the oil in a deep non-stick pan, add the carom seeds, garlic and green chillies and sauté on a medium flame for a few seconds., Add the spring onions and sauté on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the spinach and salt, mix well and cook on a high flame for 3 to 4 minutes, while stirring occasionally., Reduce the flame, add the cheese, mix well and cook on a medium flame for 1 minute or till the cheese melts., Serve immediately with chapati.] | [Energy, 136 cal, Protein, 4.9 g, Carbohydrates, 6.2 g, Fiber, 3.2 g, Fat, 10.6 g, Cholesterol, 0 mg, Vitamin A, 4081.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.3 mg, Vitamin B3, 0.4 mg, Vitamin C, 47.8 mg, Folic Acid, 92.4 mcg, Calcium, 167 mg, Iron, 2.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 42.6 mg, Potassium, 303.9 mg, Zinc, 0.5 mg] | hariyali-cheese-subzi-4328r |
| rcp43097 | Hariyali Chilla | Snacks | Veg | [grated bottle gourd (doodhi / lauki), chopped spinach (palak), chopped baby fenugreek leaves (methi), chopped radish leaves (mooli ke patte), whole wheat flour (gehun ka atta), besan (bengal gram flour), jowar (white millet) flour, rajgira (amaranth) flour, ginger (adrak), carom seeds (ajwain), asafoetida (hing), turmeric powder (haldi), chopped coriander (dhania), salt, oil] | 15 mins | 30 mins | [Breakfast Chillas, Indian Pancakes, Quick Evening Snacks, Indian Snacks for Entertaining, Evening Tea Snacks, One Dish Vegetarian Meals, Tava, Healthy Foods for Kids] | 8Makes 8 chillas | Indian | hariyali chilla recipe | healthy hariyali cheela | mix flours and green vegetable chilla | with 26 amazing images. hariyali chilla is a healthy and nutritious Indian breakfast recipe option. Learn how to make hariyali chilla recipe | healthy hariyali cheela | mix flours and green vegetable chilla | mix flours and green vegetable chilla is a nutritious and flavorful Indian pancake made with a batter primarily composed of green leafy vegetables and mixed flours. The word "hariyali" translates to greenery, indicating the vibrant green color derived from the use of various herbs and greens in the batter. This healthy hariyali cheela is not only delicious but also packed with the goodness of green vegetables but it is a good source of protein, fibre, and vitamins, making it a healthy choice for any meal or busy mornings. pro tips to make hariyali chilla: 1. You can also add grated carrot in the batter to increase its nutrient value. 2. Use fresh green leafy vegetables for best flavour and texture. 3. Garlic green chilli paste add a lovely flavor and aroma to the dish. 4. Gradually add the water to make the batter, it shouldn’t be too thick or too thin. Enjoy hariyali chilla recipe | healthy hariyali cheela | mix flours and green vegetable chilla | with detailed step by step photos. | [To make hariyali chilla recipe, combine all the ingredients in a deep bowl along with 1 cup water and mix well., Heat a tava (griddle) and grease it using ¼ tsp oil. Pour a ladleful of batter and spread it evenly to make a 125mm (5 inch) diameter chilla., 3. Cook it on a medium flame for few seconds using ¼ tsp oil for cooking each chilla until it turns golden brown from both the sides., Repeat steps 2 and 3 without greasing the tava to make remaining 7 more chillas., Serve hariyali chilla immediately.] | [Energy, 55 cal, Protein, 1.9 g, Carbohydrates, 8 g, Fiber, 1.7 g, Fat, 1.8 g, Cholesterol, 0 mg, Sodium, 7.1 mg] | hariyali-chilla-43097r |
| rcp22369 | Hariyali Dal | NA | NA | [masoor dal (split red lentil), ghee, cumin seeds (jeera), chopped onions, chopped tomatoes, dried mango powder (amchur), turmeric powder (haldi), chilli powder, salt, green chilli, garlic (lehsun) cloves, ginger (adrak)] | 10 mins | 20 mins | [Healthy Indian Recipes, Popular Dals from all over India, Pressure Cooker, Non-stick Pan, Home Remedies, Healthy Heart, Low Calorie, Weight Loss] | 4Makes 4 servings | Indian | Masoor Dal cooked with lots of greens and just the right amount of spices, this Hariyali Dal is ideal for those with acidity . A simple paste of minimal, everyday ingredients turns out to be so effective in flavouring this dal, that you cannot help licking your fingers! A dash of amchur together with the tang of tomatoes gives the Hariyali Dal a really tempting taste. Enjoy it hot and fresh. Also try other stomach-friendly dal like Mixed Dal . | [Combine the masoor dal along with 2 cups of water and pressure cook for 3 whistles. Keep aside., Allow the steam to escape before opening the lid., Heat the ghee in a non-stick kadhai and add the cumin seeds., When the seeds crackle, add the onions and sauté on a medium flame for 2 to 3 minutes or till the onions turn light brown in colour., Add the tomatoes and prepared paste and sauté on a medium flame for few seconds., Add the cooked masoor dal, mix well and cook on a medium flame for 1 minute., Add the greens, mix well and cook on a medium flame for 1 minute., Add the dried mango powder, turmeric powder, chilli powder, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes., Serve hot.] | [Not Given] | hariyali-dal-22369r |
| rcp3573 | Hariyali Dal ( Cooking with 1 Teaspoon Oil) | NA | NA | [chana dal (split bengal gram), spinach (palak) puree, cumin seeds (jeera), asafoetida (hing), dried fenugreek leaves (kasuri methi), chopped green chillies, chopped onions, ginger (adrak) paste, garlic (lehsun) paste, garam masala, coriander (dhania) powder, low fat milk, oil, salt] | 15 mins | 27 mins | [Punjabi Dals | Punjabi Kadhis, Indian Party, Pressure Cooker, Non-stick Pan, Quick Pressure Cooker, Diabetic Dals & Kadhis] | 4Makes 4 servings | Punjabi | hariyali dal recipe | hariyali dal tadka | low calorie hariyali dal | daal hariyali | spinach chana dal | hariyali dal is a simple everyday fare for one and all. Learn how to make daal hariyali. Spinach and chana dal complement each other perfectly in this aromatic hariyali dal tadka which is an excellent source of protein, iron, folic acid and vitamin A. The chana dal is high on potassium count and thus beneficial for hypertension. On the other hand, its low glycemic index makes it suitable for diabetics as well. This low calorie hariyali dal is also suitable suitable for a healthy lifestyle and weight-watchers. The loads of spinach in spinach chana dal abounds in iron and folic acid, which helps to keep anaemia at bay. Iron is a key nutrient needed to ensure a proper supply of oxygen in our body and to keep us energetic throughout the day. To make hariyali dal, cook the chana dal in pressure cooker for 4 whistles and keep aside. Heat the oil in a deep non-stick pan, add the cumin seeds, asafetida and dried fenugreek leaves and sauté on a medium flame for a few seconds. When the seeds crackle, add the green chillies, onions, ginger paste, garlic paste and sauté on a medium flame for 1 to 2 minutes. Add the garam masala, coriander powder and salt, mix well and cook on a medium flame for 1 minute. Add the spinach purée, milk and ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes. Add the cooked dal, mix well and cook on a medium flame for 5 minutes. Serve hariyali dal hot. Daal hariyali is a good recipe for entertaining too! It suits senior citizens too, as it is easy to chew and enjoy with rotis. Tips for hariyali dal. 1. Clean and wash the spinach and chana dal very well to remove all the dirt. 2. While making spinach puree, only blanch it. Excess cooking will lead to loss of bright green colour. 3. Chana dal can also be replaced with toovar dal. Enjoy hariyali dal recipe | hariyali dal tadka | low calorie hariyali dal | daal hariyali | spinach chana dal. | [To make hariyali dal, combine the chana dal and 1½ cups of water in a pressure cooker and pressure cook for 4 whistles., Allow the steam to escape before opening the lid. Drain and keep aside., Heat the oil in a deep non-stick pan, add the cumin seeds, asafetida and dried fenugreek leaves and sauté on a medium flame for a few seconds., When the seeds crackle, add the green chillies, onions, ginger paste, garlic paste and sauté on a medium flame for 1 to 2 minutes., Add the garam masala, coriander powder and salt, mix well and cook on a medium flame for 1 minute, while stirring continuously., Add the spinach purée, milk and ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Add the cooked dal, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Serve the hariyali dal hot., For the spinach purée, blanch 3 cups of roughly chopped spinach, drain and then blend in a mixer to a smooth purée.] | [Energy, 122 cal, Protein, 6 g, Carbohydrates, 18.5 g, Fiber, 4.1 g, Fat, 2.7 g, Cholesterol, 0 mg, Sodium, 28.8 mg] | hariyali-dal---cooking-with-1-teaspoon-oil-3573r |
| rcp2769 | Hariyali Dal ( Microwave) | NA | NA | [chopped spinach (palak), chopped fenugreek (methi) leaves, masoor dal (split red lentil), ghee, chopped onions, chopped garlic (lehsun), chopped green chillies, grated ginger (adrak), cumin seeds (jeera), dried mango powder (amchur), chopped tomatoes, turmeric powder (haldi), chilli powder, salt] | 15 mins | 25 mins | [Popular Dals from all over India, Microwave, Microwave] | 4Makes 4 servings | NA | A sumptuous preparation of masoor dal and mixed greens, the Hariyali Dal is a superb accompaniment for rice as well as Indian breads. It has a distinct flavour due to the combination of coriander and fenugreek, perked up with an assortment of spice powders and tangy tomatoes. It is amazing how the mild bitterness of fenugreek leaves happens to be very favourable to this recipe. Moreover, you will love the fact that it can be made easily using the Microwave oven! | [Wash the dal and soak in warm water in a deep bowl for 30 minutes. Drain., Combine the dal and 1½ cups of water in a microwave safe bowl, mix well and microwave on high for 10 minutes, while stirring twice in between after every 3 minutes., Add more ½ cup of water, mix well and cover it with a microwave safe lid and microwave on high for 3 minutes. Keep aside., In another microwave safe bowl, combine the ghee, onions, garlic, green chillies, ginger and cumin seeds, mix well and microwave on high for 1 minute., Add the cooked dal, and all the remaining ingredients, mix well and cover it with a microwave safe lid and microwave on high for 8 minutes, while stirring once in between., Serve hot.] | [Energy, 168 cal, Protein, 7.8 g, Carbohydrates, 18.9 g, Fiber, 3.8 g, Fat, 6.8 g, Cholesterol, 0 mg, Vitamin A, 760.1 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1 mg, Vitamin C, 10.4 mg, Folic Acid, 27.1 mcg, Calcium, 52.9 mg, Iron, 2.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 10.5 mg, Potassium, 57.5 mg, Zinc, 1 mg] | hariyali-dal---microwave-2769r |
| rcp2967 | Hariyali Dal Tadka, Dal Hariyali | Dinner | Veg | [masoor (split red lentil) dal, fenugreek leaves spinach coriander, ghee, cumin seeds (jeera), chopped onions, chopped tomatoes, dried mango powder (amchur), turmeric powder (haldi), chilli powder, salt, green chillies, garlic (lehsun) cloves, ginger (adrak)] | 10 mins | 20 mins | [Punjabi Dals | Punjabi Kadhis, Pregnancy, Pregnancy Dals and Vegetables, Cancer Lunch, Dal for lunch, Indian lentils for lunch, North Indian Dinner, Iron Rich Dinner Menus] | 4Makes 4 servings | Punjabi | hariyali dal recipe | hariyali dal tadka | healthy dal hariyali | with 27 amazing images. hariyali dal recipe | hariyali dal tadka | healthy dal hariyali | is a tasty dal, made with masoor dal and greens. Learn how to make hariyali dal tadka. To make hariyali dal, combine the dal along with 2 cups of water and pressure cook for 3 whistles. Keep aside. Allow the steam to escape before opening the lid. Heat the ghee in a kadhai, add the cumin seeds. When the seeds crackle, add the onions and sauté on a medium flame for 2 to 3 minutes or till the onions turn light brown in colour. Add the tomatoes and prepared paste and sauté on a medium flame for few seconds. Add the cooked masoor dal and cook on a medium flame for 1 minute. Add the greens and cook on a medium flame for 1 minute. Add the dried mango powder, turmeric powder, chilli powder, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes. Serve hot. Everyday dal for lunch or dinner. Super easy and quick to make it with spices easily available on most kitchen shelf. Try hariyali dal tadka and make cooking fun. Juicy tomatoes and peppy amchur powder impart a much-needed tang to this dal. You will love the balanced flavours and the overall satiating feel of this dal. Spinach and fenugreek leaves are a good source of vitamin A and iron. While vitamin A acts as an antioxidant, the iron is nutrient which ensures proper supply of oxygen to all parts of the body. The veggies are also a good source of fibre and thus this healthy dal hariyali is a wise choice for heart patients and diabetics and weight-watchers. All dals including masoor dal are a rich source of protein and energy. Further masoor dal is easier to digest than arhar dal or chana dal too. It is therefore a better choice for you when you're pregnant, as it will provide you with protein and yet not leave you feeling uncomfortable after you have eaten. This hariyali dal is a slightly dry preparation and if you want, you may need to add a little more water to "thin" it down. Tips for hariyali dal. 1. Wash the green very well to get rid of the dirt. 2. Do not overcook the dal. It should not turn mushy. 3. Masoor dal can be replaced with chana dal. Enjoy hariyali dal recipe | hariyali dal tadka | healthy dal hariyali | with step by step photos. | [To make hariyali dal tadka, combine the dal along with 2 cups of water and pressure cook for 3 whistles. Keep aside. Allow the steam to escape before opening the lid., Heat the ghee in a kadhai, add the cumin seeds., When the seeds crackle, add the onions and sauté on a medium flame for 2 to 3 minutes or till the onions turn light brown in colour., Add the tomatoes and prepared paste and sauté on a medium flame for few seconds., Add the cooked masoor dal and cook on a medium flame for 1 minute., Add the greens and cook on a medium flame for 1 minute., Add the dried mango powder, turmeric powder, chilli powder, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes., Serve the hariyali dal tadka hot.] | [Energy, 177 cal, Protein, 10.8 g, Carbohydrates, 25.1 g, Fiber, 6.3 g, Fat, 3.8 g, Cholesterol, 0 mg, Sodium, 22.5 mg] | hariyali-dal-tadka-dal-hariyali-2967r |
| rcp38997 | Hariyali Dalia | BreakFast | NA | [broken wheat (dalia), chopped mint leaves (phudina), chopped coriander (dhania), chopped dill leaves, oil, mustard seeds ( rai / sarson), chopped green chillies, salt] | 10 mins | 15 mins | [Breakfast, Jain Breakfast, Breakfast Upma, Poha, Indian Pressure Cooker, Pressure Cooker, Quick Breakfast Indian, Healthy Indian Breakfast] | 4Makes 4 servings | Jain | Start your day with a burst of green! pressure cook a bunch of mint, coriander and dil leaves with broken wheat to create a truly wholesome breakfast in a jiffy. Drink a glass of juice or milkshake and you are good to go! | [Heat the oil in a pressure cooker and add the mustard seeds., When the seeds crackle, add green chillies and sauté on a medium flame for a few seconds., Add the broken wheat and sauté on a medium flame for 2 to 3 minutes, while stirring continuously., Add 3 cups of hot water, mint leaves, coriander, dill leaves and salt, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Serve immediately.] | [Energy, 185 cal, Protein, 3.4 g, Carbohydrates, 29.1 g, Fiber, 1 g, Fat, 6.1 g, Cholesterol, 0 mg, Sodium, 3.4 mg] | hariyali-dalia-38997r |
| rcp42975 | Hariyali Dum Aloo | Dinner | NA | [boiled and peeled baby potatoes, blanched spinach (palak), coriander (dhania), chopped garlic (lehsun), chopped ginger (adrak), chopped green chillies, curd (dahi), oil, cinnamon (dalchini), bay leaf (tejpatta), cloves (laung / lavang), chopped onions, turmeric powder (haldi), chilli powder, cumin seeds (jeera), fresh cream, dried fenugreek leaves (kasuri methi)] | 15 mins | 15 mins | [Punjabi Sabzis, Sabzis with Gravies, Traditional Indian Sabzis, Indian Party, Birthday Party Main Dishes, Lunch Sabzi, North Indian Dinner] | 4Makes 4 servings | Punjabi | hariyali dum aloo recipe | potatoes in spinach coriander gravy | green masala dum aloo | with 29 amazing images. hariyali dum aloo recipe is a creamy and delicious recipe that is cooked in a spinach coriander gravy. Learn how to make hariyali dum aloo recipe | potatoes in spinach coriander gravy | green masala dum aloo | hariyali dum aloo recipe is a fine Punjabi recipe is enjoyed all over India and abroad just because of its simplicity in making. Spice-coated potatoes in dum aloo curry are cooked in a flavourful paste of spinach and corinader, cream and a flavourful spices. This potatoes in spinach coriander gravy is not oily and spicy but rich in taste and aroma. A classic green masala dum aloo dunked in a spinach based gravy makes for a delicious and healthy meal. You will enjoy not just the taste but also the awesome mouth-feel of this dum aloo curry. Serve with tandoori roti or pressure cooker naan. Tips to make hariyali dum aloo recipe: 1. Adding fresh cream makes this hariyali dum aloo creamy. 2. You can also add ¼ cup mint leaves to make minty green masala. 3. If you do not have baby potatoes you can use potato cubes. Enjoy hariyali dum aloo recipe | potatoes in spinach coriander gravy | green masala dum aloo | with detailed step by step photos. | [To make hariyali dum aloo recipe, in a mixer add coriander, spinach, garlic, ginger, green chillies, curd and blend it into a smooth paste., In a deep pan, heat oil and fry the baby potatoes till golden brown, add turmeric powder, chilli powder and mix well. Remove and keep aside., In the same pan, heat 1 tbsp oil, add bayleaf, cinnamon, cloves, cumin seeds, onions and sauté on medium flame for 2 to 3 minutes., Add the green masala paste, fried baby potatoes, fresh cream, kasuri methi, salt to taste and ½ cup of hot water., Mix well and cook on medium flame for 3 to 4 minutes, while stirring occasionally., Serve hariyali dum aloo hot with rice or roti of your choice.] | [Energy, 206 cal, Protein, 3.5 g, Carbohydrates, 25.7 g, Fiber, 3.2 g, Fat, 9.9 g, Cholesterol, 2 mg, Sodium, 41.1 mg] | hariyali-dum-aloo-42975r |
| rcp7545 | Hariyali Makai Curry | NA | Veg | [boiled white corn kernels, bayleaf (tejpatta), cloves (laung / lavang), cardamoms (elaichi), cinnamon (dalchini), cornflour, coconut milk, oil, salt, coriander (dhania), green chillies, lemon juice, freshly grated coconut] | 15 mins. | 10 mins. | [Jain Subzi / Gravies, Sabzis with Gravies, Leafy Vegetable Sabzis, Jain Subzis] | 4Serves 4. | Jain | Succulent corn kernels cooked in spicy green gravy. | [Heat the oil in a pan, add the bayleaf, cloves, cardamom and cinnamon. Let them crackle., Add in the ground paste and fry till the oil separates., Mix the cornflour with coconut milk and add to the mixture. Simmer till the gravy thickens., Add in the corn and cook for 2 minutes before switching off the flame., Serve hot.] | [Energy, 472 cal, Protein, 5.4 g, Carbohydrates, 23.3 g, Fiber, 11.4 g, Fat, 40.6 g, Cholesterol, 0 mg, Vitamin A, 732.3 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.9 mg, Vitamin C, 15.3 mg, Folic Acid, 26 mcg, Calcium, 30.2 mg, Iron, 1.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 8.1 mg, Potassium, 114.9 mg, Zinc, 0.3 mg] | hariyali-makai-curry-7545r |
| rcp39571 | Hariyali Matki Khichdi | NA | NA | [matki (moath beans), rice (chawal), ghee, cardamoms, black peppercorns (kalimirch), cloves (laung / lavang), cinnamon (dalchini), bayleaves (tejpatta), chopped coriander (dhania), chopped green chillies, grated coconut, chopped garlic (lehsun), cumin seeds (jeera), lemon juice, salt, curd] | 10 mins | 15 mins | [Maharashtrian Bhaat (Rice), collection of khichdi recipes, Indian Pressure Cooker, Pressure Cooker Indian Rice, Khichdi, Pulao, Pressure Cooker, Healthy Foods for Kids, Kids Weight Loss] | 4Makes 4 servings | Maharashtrian | Appealing to look at, and soothing to taste, this Hariyali Matki Khichdi is chock-full of nutrients served in an irresistibly delicious form. This wholesome khichdi combines rice, moath beans and whole spices with a green paste comprised of coriander, green chillies, coconut, etc., resulting in a dish that delights the palate and satiates the tummy! | [Heat the ghee in a pressure cooker, add the cardamom, peppercorns, cloves, cinnamon and bayleaves and sauté on a medium flame for a few seconds., Add the prepared green paste and sauté on a medium flame for a few seconds., Add the rice, matki and 3 cups of water, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Serve immediately with fresh curds.] | [Energy, 222 cal, Protein, 8.4 g, Carbohydrates, 32.9 g, Fiber, 3.4 g, Fat, 6.3 g, Cholesterol, 0 mg, Sodium, 16.3 mg] | hariyali-matki-khichdi-39571r |
| rcp39045 | Hariyali Mixed Sprouts Dalia Pulao | Dinner | Veg | [mixed sprouts, broken wheat (dalia), oil, chopped garlic (lehsun), sliced onions, salt, chopped coriander (dhania), mint leaves (pudina), chopped ginger (adrak), green chillies, garlic (lehsun) cloves, lemon juice] | 10 mins | 20 mins | [One Dish Vegetarian Meals, One Meal Dinner, Pulaos, Non-stick Pan, Vitamin B1 Thiamine, Vitamin B3, Niacin Rich, B Vitamins] | 5Makes 5 servings | NA | hariyali mixed sprouts dalia pulao recipe | green masala broken wheat sprouts pulao | healthy sprouts dalia rice | with 27 amazing images. This sumptuous yet simple green masala broken wheat sprouts pulao is enlivened by the addition of a peppy coriander-mint chutney and crunchy sprouts. Learn how to make hariyali mixed sprouts dalia pulao recipe | green masala broken wheat sprouts pulao | healthy sprouts dalia rice | hariyali mixed sprouts dalia pulaorecipe is delicious and super healthy and easy to make recipe. Sprouting enhances the nutritive value of pulses and legumes, and also makes them easier to digest – making it a highlight of the hariyali mixed sprouts pulao. To make the meal all the more healthier, fibre-rich brown rice is used to make this healthy sprouts dalia rice which helps lower blood glucose levels. The chutney too plays a greater role than enhancing the flavour, as it provides a significant dose of vitamins A and C plus iron too. You can also try other interesting diabetic friendly recipes like the Buckwheat, Moong and Vegetable Khichdi and Bulgur Wheat and Matki Pulao. pro tips to make hariyali mixed sprouts dalia pulao: 1. Instead of dalia you can also use brown rice to make this pulao. 2. You can also add mixed chopped vegetables of your choice to make it healthier. 3. Freshly made coriander mint chutney makes the pulao flavourful. Enjoy hariyali mixed sprouts dalia pulao recipe | green masala broken wheat sprouts pulao | healthy sprouts dalia rice | with detailed step by step photos. | [Combine all the ingredients and blend in a mixer using ¼ cup water to a smooth paste., To make hariyali mixed sprouts dalia pulao, heat the oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 1 to 2 minutes., Add the mixed sprouts, mix well and cook on a medium flame for 2 minutes., Add the dalia and cook on medium flame for a minute, while stirring occasionally., Add the coriander-mint chutney and mix well and sauté on a medium flame for a few seconds., Add 2 cups of water, salt to taste and mix well. Cover with a lid and pressure cook for 2 whistles on medium flame., Serve hariyali mixed sprouts dalia pulao hot.] | [Energy, 169 cal, Protein, 5.1 g, Carbohydrates, 30.8 g, Fiber, 2.7 g, Fat, 2.8 g, Cholesterol, 0 mg, Sodium, 6.7 mg] | hariyali-mixed-sprouts-dalia-pulao-39045r |
| rcp6431 | Hariyali Mutter | Lunch | Veg | [boiled green peas, coconut oil oil, cumin seeds (jeera), nigella seeds (kalonji), asafoetida (hing), low fat milk, salt, chopped low fat paneer (cottage cheese), chopped coriander (dhania), green chillies, chopped ginger (adrak), garlic (lehsun) cloves, lemon juice, phulkas] | 10 mins | 8 mins | [Punjabi Sabzis, Indian Tiffin Box, Lunch box, Dabba, Semi-Dry Sabzis, Traditional Indian Sabzis, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Quick Veg Indian Curry] | 2Makes 2 servings | Punjabi | hariyali mutter sabzi recipe | North Indian hariyali matar | healthy hariyali mutter paneer in coriander paste | with 25 images. hariyali mutter sabzi is a semi dry North Indian popular sabji. Learn how to make healthy hariyali mutter paneer in coriander paste. This hariyali mutter sabzi recipe is especially for the people who love coriander. The coriander and garlic paste has an amazing flavour which makes this North Indian hariyali matar sabzi even richer. There are dozens of ways of cooking mutter, but this one truly tingles the taste buds thanks to the dominance of coriander in the masala for hariyali mutter sabzi. hariyali mutter comprises healthy ingredients and cooking methods, thereby strengthening the heart and controlling blood glucose levels too. Green peas are rich in fibre, paneer gives protein and milk is calcium rich in healthy hariyali mutter paneer in coriander paste. Hariyali Mutter Sabzi is rich in Vitamin C, A, Fiber, Calcium and Protein. Enjoy hariyali mutter sabzi recipe | North Indian hariyali matar | healthy hariyali mutter paneer in coriander paste | with step by step photos. | [To make hariyali mutter sabzi prepare the coriander paste first., Heat the coconut oil or oil in a non-stick kadhai and add the cumin seeds., When the seeds crackle, add the nigella seeds and sauté on a medium flame for a few seconds., Add the asafoetida and the prepared coriander paste, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Add the milk, green peas, paneer, 2 tablespoons water, salt to taste and mix well., Cook on a medium flame for 3 minutes, while stirring continuously., Serve hariyali mutter sabzi recipe | north indian hariyali matar | healthy hariyali mutter paneer in coriander paste | immediately with bajra roti or phulkas.] | [Energy, 145 cal, Protein, 7.5 g, Carbohydrates, 16.5 g, Fiber, 7.4 g, Fat, 5.4 g, Cholesterol, 0 mg, Sodium, 41.5 mg] | hariyali-mutter-6431r |
| rcp38647 | Hariyali Paneer Potato Pancake | Snacks | NA | [chopped spinach (palak), oil, chopped onions, chopped green chillies, chopped fenugreek (methi), salt, grated paneer (cottage cheese), boiled , peeled and grated potatoes, salt, chopped green chillies, chopped coriander (dhania), plain flour (maida), oil, pizza sauce, grated paneer (cottage cheese)] | 15 mins | 15 mins | [Christmas, Teachers Day, Thanksgiving, Indian Party, Cocktail Party, Tava, Quick Snacks / Quick Starters] | 5Makes 5 pancakes | Indian | The hariyali paneer potato pancake is a versatile preparation that is classy enough to serve at parties and tasty enough to please kids! it is a double-decker with one scrumptious paneer-potato pancake placed below a nutritious palak-methi pancake layer. Topped with pizza sauce, it becomes a true taste-bud tickler! | [Heat the oil in a non-stick tava (griddle), add the onions and sauté on a medium flame for 1 to 2 minutes., Add the green chillies and sauté on a medium flame for a few more seconds., Add the spinach, fenugreek leaves and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Divide the mixture into 5 equal portions and keep aside., Combine all the ingredients in a bowl / plate and mix well., Divide the mixture into 5 equal portions and shape each portion, in between your palms, into 50 mm. (2”) diameter thin flat round pancake. Keep aside., Heat a non-stick tava (griddle) and grease it lightly using oil., Cook the pancakes on it, using a little oil, till they turn golden brown in colour from both the sides., Spread 1 portion of the spinach layer over each paneer pancake., Top it with 1 tbsp of pizza sauce and 1 tsp of paneer and cook on a medium flame for 1 to 2 minutes., Serve immediately.] | [Not Given] | hariyali-paneer-potato-pancake-38647r |
| rcp8662 | Hariyali Parwal, Hariyali Parwal Curry | NA | NA | [pointed gourd (parwal), oil, fennel seeds (saunf), chopped onions, coriander (dhania) powder, chilli powder, garam masala, dried mango powder (amchur), salt, cumin seeds (jeera), chopped coriander (dhania), chopped green chillies, chopped ginger (adrak), curds (dahi), salt] | 15 mins | 11 mins | [Punjabi Sabzis, Advanced Recipes, Sabzis with Gravies, Traditional Indian Sabzis, Non-stick Pan, Deep Pan, Advanced Curries] | 4Makes 4 servings | Punjabi | Hariyali Parwal is a mouth-watering curry of stuffed parwal cooked with coriander-flavoured curds. The stuffing of fennel seeds, onions and spice powders gives the parwal a smashing flavour, which is improved further by the paste of coriander and curds that it is cooked in. Make sure you keep the flame low after adding the curd-paste, else it will curdle. Serve the Hariyali Parwal Curry immediately upon preparation, with your favourite rotis or rice . | [Combine the fennel seeds and onions in a mixer and blend till smooth. Keep aside., Heat 1 tbsp of oil in a deep non-stick pan, add the fennel seeds-onion mixture and sauté on a medium flame for 3 minutes., Remove from the flame, add the coriander powder, chilli powder, garam masala, amchur and salt, mix well and keep aside., Peel, wash and slit the parwals lengthwise. De-seed the parwals and fill the onion mixture into the parwals. Keep aside., Heat the remaining 1½ tbsp of oil in a deep non-stick pan, add the cumin seeds., When the seeds crackle, add the stuffed parwals, little salt and ¼ cup water, cover with a lid and cook on a medium flame for 4 to 5 minutes, while stirring occasionally., Lower the flame, add the prepared paste, mix well and cook for 2 minutes, while stirring occasionally., Serve immediately.] | [Energy, 195 cal, Protein, 4.4 g, Carbohydrates, 7.6 g, Fiber, 1.4 g, Fat, 14.5 g, Cholesterol, 12 mg, Sodium, 19.7 mg] | hariyali-parwal-hariyali-parwal-curry-8662r |
| rcp220 | Hariyali Rice with Coconut Sauce | NA | NA | [coconut milk, oil, cumin seeds (jeera), curry leaves (kadi patta), slit green chilli, salt, lemon juice, sugar, cornflour water, rice (chawal), oil, chopped onions, green chilli paste, chopped spinach (palak), salt] | 20 mins | 7 mins | [Traditional Indian Rice Recipes, Quick South Indian, Maharashtrian Rice Recipes, Indian Tawa, Raksha - Bandhan, Thanksgiving] | 1Makes 1 servings | Maharashtrian | Ever imagined that contradictory experiences like ‘soothing’ and ‘perky’ can meet in one dish? Well, you must try this Hariyali Rice with Coconut Sauce to believe us. Minimal spices come together in a very thoughtful fashion to create a perfect blend of flavours in this dish. Vibrant green-coloured rice with the nutty flavour of spinach, combines ethereally with a comforting coconut sauce perked up with lemon juice, curry leaves and green chillies. Do not forget to season the coconut sauce with cumin seeds, as it makes a world of difference to the aroma of this dish. | [Heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the curry leaves, green chilli, coconut milk, salt, lemon juice, sugar, cornflour-water mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Keep aside., Heat the oil in a non-stick tava (griddle), add the onions and sauté on a medium flame for 1 to 2 minutes., Add the green chilli paste, spinach, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Add the rice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Keep aside., Fill the rice in a glass bowl and demould on a plate., Serve hot with coconut sauce.] | [Energy, 2077 cal, Protein, 27.1 g, Carbohydrates, 226.6 g, Fiber, 36.4 g, Fat, 118 g, Cholesterol, 0 mg, Vitamin A, 5148.3 mcg, Vitamin B1, 0.4 mg, Vitamin B2, 0.6 mg, Vitamin B3, 7.5 mg, Vitamin C, 33 mg, Folic Acid, 170.3 mcg, Calcium, 139.6 mg, Iron, 6.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 51.9 mg, Potassium, 273.8 mg, Zinc, 3.7 mg] | hariyali-rice-with-coconut-sauce-220r |
| rcp38884 | Hariyali Roti ( Rotis and Subzis) | NA | NA | [plain flour (maida), besan (bengal gram flour), chopped coriander (dhania), chopped mint leaves (phudina), chopped green chillies, turmeric powder (haldi), milk, salt, plain flour (maida), oil] | 5 mins | 20 mins | [Frozen Foods, Indian Freezer Recipes, Indian Rotis, Indian Tawa, Indian Party, Tava, Frozen Foods Indian Roti] | 8Makes 8 rotis | Indian | The hariyali roti is so flavourful and aromatic that you cannot say, “no,” even if your tummy is full. The unique combination of flours and milk in this dough gives it a wonderful texture, while the greens make the roti not just vibrant but toothsome too. | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough lukewarm water., Divide the dough into 8 equal portions., Roll out one portion of the dough into a circle of 125 mm. (5”) diameter using a little plain flour for rolling., Roll out into a cigar shape, make a small round like a coil and press lightly by hand., Roll out again into a 100 mm. (4”) diameter circle using a little plain flour for rolling., Heat a non-stick tava (griddle) and cook the roti, using a little oil, till it turns golden brown in colour from both sides., Repeat steps 3 to 6 to make 7 more rotis., Serve immediately.] | [Energy, 125 cal, Protein, 4.3 g, Carbohydrates, 18.6 g, Fiber, 1.7 g, Fat, 3.6 g, Cholesterol, 1 mg, Sodium, 10.6 mg] | hariyali-roti---rotis-and-subzis-38884r |
| rcp2885 | Hariyali Samosa, Vatana Samosa, Green Peas Samosa | Snacks | NA | [samosa pattis, plain flour (maida) water, oil, boiled and crushed green peas, chopped and boiled french beans, beaten rice (poha), oil, carom seeds (ajwain), green chilli paste, lemon juice, sugar, salt, sweet chutney] | 10 mins | 9 mins | [Punjabi Swadisht Nashta, Evening Tea Snacks, Deep Fry, Diwali, Mother's Day, Indian Party, Indian Birthday Party] | 7Makes 7 samosas | Punjabi | Samosa without potatoes? What! That frown on your face is sure to change into a wide and contented smile once you taste this Hariyali Samosa. Featuring a well-spiced stuffing of crushed green peas and French beans, this samosa is made all the more wholesome and filling with the addition of poha to the filling mixture. You will be amazed by the texture and flavour of this ‘samosa with a twist’! If you are looking for recipes of samosas with different fillings do check these out - Poha and Sprouted Vatana Samosa , Patra Na Samosa , Spicy Rice Samosa , Mini Onion Samosa , Paneer Samosa and Punjabi Samosa . | [Heat the oil in a broad non-stick pan and add the carom seeds, green peas, french beans and green chilli paste and sauté on a medium flame for 1 to 2 minutes., Add the lemon juice, sugar, beaten rice and salt, mix well and cook on a medium flame for 1 minute., Divide the filling into 7 equal portions and keep aside., Place a samosa patti on a clean, dry surface and fold the right bottom corner of the samosa patti on the opposite side to form a triangle., Fold the entire triangle towards its left and again fold the entire triangle diagonally on the opposite side as shown in the image., Fill a portion of the filling and seal the edges using the maida-water paste so that the filling does not spill out as shown in the image., Repeat steps 1 to 3 to make 6 more samosas., Heat the oil in a deep non-stick kadhai and deep-fry a few samosas, at a time on a slow flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve hot with sweet chutney.] | [Energy, 119 cal, Protein, 2.4 g, Carbohydrates, 13 g, Fiber, 1.5 g, Fat, 6.4 g, Cholesterol, 0 mg, Vitamin A, 82 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 5.7 mg, Folic Acid, 7.7 mcg, Calcium, 12.7 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 2.1 mg, Potassium, 41.3 mg, Zinc, 0.1 mg] | hariyali-samosa-vatana-samosa-green-peas-samosa-2885r |
| rcp39158 | Hariyali Vaal ki Dal | Lunch | Veg | [sprouted vaal (field beans/ butter beans), oil, cumin seeds (jeera), sugar, salt, chopped coriander (dhania), green chillies, garlic (lehsun) cloves, lemon juice, ginger (adrak), salt, rice (chawal), rotis] | 10 mins | 12 mins | [Maharashtrian Dal, Varan / Amti / Kalvan, Popular Dals from all over India, Celebration Dals, Indian Party, Non Stick Kadai Veg, Quick Dals / quick Kadhis, Dal for lunch, Indian lentils for lunch] | 4Makes 4 servings | Maharashtrian | hariyali vaal ki dal recipe | healthy vegetable vaal dal | lima beans curry | hirva bhirda | with 30 amazing images. hariyali vaal ki dal recipe | healthy vegetable vaal dal | lima beans curry | hirva bhirda is a famous Maharashtrian accompaniment. Learn how to make healthy vegetable vaal dal. To make hariyali vaal ki dal, heat the oil in a deep non-stick kadhai and add the cumin seeds. When the seeds crackle, add the prepared paste and sauté on a medium flame for 2 minutes. Add the sprouted vaal, sugar, salt and 2½ cups of water, mix well and cook on a medium flame for 15 minutes or till the vaal is cooked, while stirring occasionally. Serve hot with rice or rotis. Sprouted vaal, not so commonly used in many households, can be turned into a flavourful recipe. A paste made of ingredients you are sure to find in your refrigerator forms the base for this delicious, semi-spicy hirva bhirda preparation! You will have to plan for this lima beans curry well in advance as the soaking time for this bean in 15 hours and sprouting time is about a day. Learn how to soak and sprout vaal perfectly. Sprouting increases the nutrient content of vaal further making the healthy vegetable vaal dal a valuable addition to your diet. The immense protein this dal lends is perfect to nourish the cells of the body. The fibre adds satiety and thus is perfect for weight watchers. Coriander along with this vaal dal also lend enough vitamin A and iron which is necessary for skin and eye health as well as a healthy haemoglobin level. Heart patients and diabetics too can enjoy this dal. Tips for hariyali vaal ki dal. 1. Serve valacha hirva bhirda with roti. See how to make roti. 2. Serve healthy vegetable vaal dal with chawal. See how to cook perfect basmati rice in a pan or pot. 3. You can add a 1/2 tsp chopped jaggery instead of sugar to sweeten the dal. Enjoy hariyali vaal ki dal recipe | healthy vegetable vaal dal | lima beans curry | hirva bhirda | with step by step photos. | [To make hariyali vaal ki dal, heat the oil in a deep non-stick kadhai and add the cumin seeds., When the seeds crackle, add the prepared paste and sauté on a medium flame for 2 minutes., Add the sprouted vaal, sugar, salt and 2 1/2 cups of water, mix well and cook on a medium flame for 15 minutes or till the vaal is cooked, while stirring occasionally., Serve the hariyali vaal ki dal hot with rice or rotis.] | [Energy, 207 cal, Protein, 10.5 g, Carbohydrates, 29.3 g, Fiber, 8.2 g, Fat, 5.9 g, Cholesterol, 0 mg, Sodium, 11.2 mg] | hariyali-vaal-ki-dal-39158r |
| rcp42494 | Hash Brown, Indian Style Hash Brown for Kids | Snacks | Veg | [par-boiled potatoes, salt, oil, tomato] | 15 mins | 20 mins | [American, Quick breakfast, Vegetarain Kebabs, Evening Tea Snacks, Kebab Party, High Tea Party, Western Party] | 6Makes 6 hash browns | American | hash browns recipe | Indian style hash brown | restaurant style hash brown | hash browns McDonald's style | with 8 amazing images. hash browns is an easy to make kid friendly recipe. Learn how to make Indian style hash browns. Using minimal ingredients, the restaurant style hash brown is made by shallow-frying discs of parboiled, grated potatoes seasoned with pepper. This easy kids recipe has a wonderful flavour and texture, which is soft inside but crisp outside. To make hash browns, thickly grate the parboiled potatoes directly in a deep bowl. Add the salt and pepper and mix very gently using a fork. Shape each portion into a 125 mm. (5”) diameter oval shape. You will get 6 portions. Heat the oil in a broad non-stick pan, put 3 portions on it and cook on a slow flame till it turns golden brown in colour from both the sides. Repeat step 4 to cook 3 more hash browns. Serve immediately with tomato ketchup. Potato has a magical flavour – it is mild, nothing distinctive about it, yet everybody loves it! The crispy hash brown capitalises on the popularity of potatoes. Serve hash browns mcdonalds style to kids at any time of the day – after play or after school or to share with their friends over a play date. This all-time favourite kids recipe when served immediately tastes great with tomato ketchup. Tips for hash browns. 1. When making this recipe make sure the potatoes are just parboiled and not overcooked. Otherwise when you grate them you will end up with mashed potatoes rather than grated ones. 2. Ensure to grate them thick for a better texture. 3. Cooking on a slow flame is advisable to get a crispy restaurant style hash brown. You can also try other kids’ recipes like Oats Bhel or Fudge Fingers. Enjoy hash browns recipe | Indian style hash brown | restaurant style hash brown | hash browns McDonald's style | with step by step photos and video. | [To make hash brown, thickly grate the parboiled potatoes directly in a deep bowl., Add the salt and pepper and mix very gently using a fork., Shape each portion into a 125 mm. (5”) diameter oval shape. You will get 6 portions., Heat the oil in a broad non-stick pan, put 3 portions on it and cook on a slow flame till it turns golden brown in colour from both the sides., Repeat step 4 to cook 3 more hash browns., Serve the hash brown immediately with tomato ketchup.] | [Energy, 120 cal, Protein, 0.7 g, Carbohydrates, 10.4 g, Fiber, 0.8 g, Fat, 8.4 g, Cholesterol, 0 mg, Sodium, 5.1 mg] | hash-brown-indian-style-hash-brown-for-kids-42494r |
| rcp2194 | Hawaiian Fruit and Coconut Salad | NA | Veg | [tender coconut meat cubes, pineapple cubes, apple cubes, boiled potato cubes, processed cheese cubes, thick curds (dahi), lemon juice, fresh cream, mustard (rai / sarson) powder, salt freshly ground black pepper (kalimirch)] | 20 mins | 0 mins | [Indian Fruit Salad Recipes, Indian Salads with dressing, One Dish Vegetarian Meals, Western Party, Island Party] | 4Makes 4 servings | Indian | It is a brilliant idea to combine tender coconut meat cubes with juicy fruits, because their flavours and textures are so contrasting that they bring out the best qualities of each other! Potato cubes and cheese cubes add to this fine balance, while a luscious dressing of curds and cream flavoured with lemon and mustard make the Hawaiian Fruit and Coconut Salad a perfect treat for the palate! This salad is delicious served with pasta, or serve with soup and bread for lunch. | [Combine all the ingredients along with the dressing in a deep bowl and toss well., Refrigerate for at least 30 minutes and serve chilled.] | [Energy, 81 cal, Protein, 2.5 g, Carbohydrates, 10.9 g, Fiber, 1.3 g, Fat, 2.8 g, Cholesterol, 0 mg, Vitamin A, 40.1 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.3 mg, Vitamin B3, 2.8 mg, Vitamin C, 11.8 mg, Folic Acid, 2.7 mcg, Calcium, 79.5 mg, Iron, 1.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 15 mg, Potassium, 68.3 mg, Zinc, 0.1 mg] | hawaiian-fruit-and-coconut-salad-2194r |
| rcp1413 | Hawaiian Fruit Bowl | NA | NA | [pineapple cubes, muskmelon (kharbooja) cubes, watermelon (tarbuj) cubes, kiwi cubes, vanilla cream] | 15 mins | 0 mins | [Fruit Based Indian Desserts, Christmas, Mother's Day, Desserts for Entertaining, Western Party, Refrigerator, Low Calorie Indian Sweets, Desserts] | 4Makes 4 serves | Indian | Devour this out-and-out Hawaiian experience without even a wee bit of guilt as it is loaded with vitamins that are important to fight free radicals. Pineapple gives that unmistakable tropical feel, while vanilla cream adds an exciting, creamy twist to this dessert. Enjoy the Hawaiian Fruit Bowl, one spoon at a time, soaking in the medley of flavours slowly and steadily. | [Combine all the fruits in a deep serving bowl and top it with vanilla cream., Serve immediately.] | [Energy, 38 cal, Protein, 0.9 g, Carbohydrates, 8.3 g, Fiber, 1.7 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 64.1 mg] | hawaiian-fruit-bowl-1413r |
| rcp5301 | Hawaiian Fruit Bowl with Vanilla Cream | NA | NA | [agar-agar, milk, sugar, vanilla essence, pineapple, muskmelon (kharbooja), bananas, apple] | 15 mins | 10 mins | [American Ice - Creams & Deserts, Fruit Based Indian Desserts, Boiled Indian recipes, Desserts for Entertaining, Island Party, Deep Pan, Quick Indian Sweets] | 6Makes 6 servings | Indian | Fibre-rich fresh fruits get an exotic twist in this tropical fruit bowl topped with low fat, low cholesterol vanilla cream. | [Peel and cut the pineapple. Scoop the melon using a melon scoop to get marble- shaped rounds., Peel, cut and quarter the bananas. Brush with lemon juice., Cut the apple into large cubes. Brush with lemon juice., Mix all the fruits in a bowl., Serve chilled topped with beaten vanilla cream., Add 1 tablespoon of water to the agar agar and cook on a slow flame until it dissolves completely. Strain., Boil the milk, add the agar agar and sugar and mix well., Allow to cool to room temperature and then add the vanilla essence., Pour the mixture into a bowl and put to set in the refrigerator., Whisk well and keep aside.] | [Energy, 136 cal, Protein, 2.3 g, Carbohydrates, 24.1 g, Fiber, 3.1 g, Fat, 2.6 g, Cholesterol, 5.3 mg, Sodium, 117.1 mg] | hawaiian-fruit-bowl-with-vanilla-cream-5301r |
| rcp4960 | Hawaiian Pasta Salad | NA | NA | [cooked shell pasta, chopped coloured capsicum, pineapple cubes, muskmelon (kharbooja), mayonnaise, garlic (lehsun), pesto, chopped parsley, salt freshly ground black pepper powder] | 20 mins | 0 mins | [Italian Salads, Indian Fruit Salad Recipes, Indian Salads with dressing, Quick Indian Salads, Toss & Mix Salads (No cooking), Pasta Salad, Calcium Rich International Recipes] | 2Makes 2 servings | Indian | Summer sweet fruits and delicate shell shaped pasta smothered in a pesto flavoured mayonnaise. This salad is an excellent choice for a working lunch. Add a portion of french bread and you've got a filling meal. | [Combine the pasta, capsicum, pineapple and muskmelon in a bowl and keep refrigerated., Combine all the ingredients for the dressing in a bowl and mix well., Just before serving, toss the dressing into the salad., Serve immediately.] | [Energy, 325 cal, Protein, 5.4 g, Carbohydrates, 45.2 g, Fiber, 2.2 g, Fat, 15.4 g, Cholesterol, 0 mg, Sodium, 305.8 mg] | hawaiian-pasta-salad-4960r |
| rcp2083 | Hawaiian Punch | NA | Veg | [pineapple juice, ginger ale, mixed fruits, ginger-ale ice] | 10 mins. | Nil. | [Indian Mocktails, No Cooking Veg Indian, Island Party] | 12Makes 12 glasses. | Indian | A tasty appetizer. | [Chill the cans and ginger-ale bottles., Mix all the ingredients in a large jug.] | [Not Given] | hawaiian-punch-2083r |
| rcp2082 | Hawaiian Shake | NA | Veg | [pineapple juice, milk, orange juice, fresh cream, sugar, ice-cubes] | 5 mins | 0 mins | [Indian Milkshakes & Smoothies, No Cooking Veg Indian, Island Party] | 5Makes 5 glasses | Indian | Well, you can go to Hawaii to take a break from the hustle-and-bustle of everyday life, or you can just walk into your kitchen and make yourself a glass of this fabulously refreshing drink! The Hawaiian Shake has the peppy flavour of tropical fruits, balanced beautifully with milk and fresh cream, which also give the shake a luscious mouth-feel. Serve the Hawaiian Shake chilled, for a spa like experience. | [Combine all the ingredients in a mixer and blend till smooth., Pour equal quantities of the drink into 5 individual glasses and serve chilled.] | [Energy, 255 cal, Protein, 4.7 g, Carbohydrates, 35.5 g, Fiber, 4.5 g, Fat, 8.6 g, Cholesterol, 12.8 mg, Sodium, 68.3 mg] | hawaiian-shake-2082r |
| rcp41361 | Healthy Apple Date Milkshake, Indian Apple Smoothie | NA | Veg | [apple cubes, chopped dates (khajur), thick curds (dahi), vanilla essence] | 10 mins | 0 mins | [Quick 3 Ingredients, Kids Weight Loss, Calcium Rich Indian Recipes, Indian Healthy Veg Snack, High Protein Indian recipes, Home Remedies Anorexia, Home Remedies Fatigue] | 3Makes 3 glasses | Indian | healthy apple date milkshake recipe | quick and easy apple and date shake | healthy Indian smoothie | apple milkshake for weight loss | healthy apple date milkshake is a nourishing Indian drink filled with nutrients for a healthy well being. Learn how to make quick and easy apple and date shake. To make healthy apple date milkshake, combine the apples, dates, curds and vanilla essence with ½ cup of water in a mixer and blend it till smooth. Pour it in 3 individual glasses and serve immediately. Apples and dates – these are ingredients that we almost always have at home! In this amazingly simple but super tasty recipe, we pop these into the blender with some curds and a touch of vanilla to make a luscious healthy Indian drink that soothes your senses and pampers your palate. For a tad more sweetness, you can use a dash of honey. Thickening the shake with curds is a smart move that gives you a good dose of protein and calcium. You will thoroughly enjoy the taste as well as the benefits of this apple milkshake for weight loss. Obese and heart patients can make their choice between full fat milk and low fat milk, depending on their calorie and fat intake. This healthy Indian drink is also rich in phytochemicals, including quercetin, catechin etc. all of which are strong antioxidants and help protect the health of our body cells by warding off the harmful free radicals. The fibre in apple also gives a feeling of fullness and thus this drink is a wise choice as an evening snack with only 109 calories and 3.8 of fibre. Tips for healthy apple date milkshake. 1. It would be wise to use washed and unpeeled apple to retain more fibre, as much of the fibre in a fruit lies just beneath the skin. 2. You can substitute dates with honey as a natural sweetener. 3. Serve the drink immediately to avoid discolouration. You can also rejuvenate yourself with other healthy drinks like the Energy Chia Seed Drink with Lime and Honey, For Endurance Athletes, and the Pre-workout Smoothie For Runners and Triathletes. Enjoy healthy apple date milkshake recipe | quick and easy apple and date shake | healthy Indian smoothie | apple milkshake for weight loss | with step by step photos. | [Combine all the ingredients and ½ cup of water in a mixer and blend it till smooth., Pour it in 3 individual glasses and serve immediately.] | [Energy, 109 cal, Protein, 1.7 g, Carbohydrates, 17.5 g, Fiber, 3.8 g, Fat, 2.7 g, Cholesterol, 5.3 mg, Sodium, 33.4 mg] | healthy-apple-date-milkshake-indian-apple-smoothie-41361r |
| rcp22260 | Healthy Bean Quesadilla | Snacks | NA | [whole wheat flour (gehun ka atta), low-fat milk, salt, whole wheat flour (gehun ka atta), boiled and coarsely mashed rajma (kidney beans), chopped onions, chopped tomatoes, chilli powder dry red chilli flakes (paprika), cumin seeds (jeera) powder, chopped coriander (dhania), chaat masala, lemon juice, salt] | 15 mins | 30 mins | [Low Cholesterol, Healthy Heart Starters Snacks, Healthy Heart International Recipes, Low Cholesterol Starters, Snacks, Low Cholesterol International, Low Calorie Indian Snacks & Starters, Zero Oil Snacks] | 6Makes 6 quesadillas | Indian | Quesadillas are a wonderful anytime snack. Handy tortillas packed with our favourite fillings, they can be made into a very satiating and tasty one-dish meal . Yet, there is the niggling worry that maida makes the tortillas unhealthy. Here is a healthy alternative made with whole wheat flour. Plus, the zero-oil filling is just as healthy too with protein and iron rich kidney beans. Add to this the fact that this recipe gets lycopene and folic acid from tomatoes, and there you have a nutrient-dense one-dish meal. The best part is that the Healthy Bean Quesadilla is equally tasty, with peppy hints of tomatoes, coriander, chilli flakes and chaat masala too! Since this healthy treat is made without oil, you should take care to cook it on a slow flame till the raw smell goes. Serve with a bowl of Carrot Onion Soup or Moong Dal and Spinach Soup to satiate your appetite. | [Combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water., Cover the dough with a lid and keep aside for 15 minutes., Divide the stuffing into 6 equal portions and keep aside., Divide the tortilla dough into 6 equal portions., Roll a portion of the tortilla dough into a 175 mm. (7") diameter circle using a little whole wheat flour for rolling., Place a tortilla on a flat, dry surface, spread a portion of the stuffing on half of the tortilla and fold it over to make a semi-circle., Heat a non-stick tava (griddle) and cook the quesadilla on a slow flame till golden brown spots appear on both the sides., Repeat steps 3 to 5 to make 5 more quesadillas., Serve immediately.] | [Energy, 114 cal, Protein, 5.1 g, Carbohydrates, 23 g, Fiber, 3.4 g, Fat, 0.6 g, Cholesterol, 0 mg, Sodium, 11.4 mg] | healthy-bean-quesadilla-22260r |
| rcp42005 | Healthy Bhapa Doi | NA | NA | [cow's milk, whisked curds (dahi), sugar, cardamom (elaichi) powder] | 2 mins | 10 mins | [Bengali Sweets, Traditional Indian Mithai, Non-stick Pan, Sweet Recipes for Kids, High Protein Desserts] | 8Makes 8 servings | Bengali | If anybody has an incurable sweet tooth, it’s a Bengali – and they are proud of it. Mostly made of dairy products, Bengali sweets have a unique flavour and amazing mouth-feel. Ranging from sweet curds to rasagolla, their sweets are now famous all over the world. Of these, Bhapa Doi is a rich and sweet curd-based dessert, which is perfect to end a meal. While it is usually made with full-fat milk sweetened with lots of sugar, we have come up with a pleasantly sweet version made using cow’s milk and minimal sugar. You can comfortably include this Healthy Bhapa Doi in your menu, as it is comparatively low in fat and calories. Try other healthy Bengali recipes like the Moong Dal Nimki and Matarsutir Kochuri . | [Combine the milk and sugar in a deep non-stick pan, mix well and boil on a medium flame for 8 to 10 minutes, while stirring occasionally., Cool slightly for approx. 10 minutes, while stirring occasionally., Combine the curds and cardamom powder in a deep bowl and whisk well., Pour the milk-sugar mixture in it and whisk very well., Pour the mixture into 8 individual cups or bowls, cover with a lid and keep aside in a warm place for atleast 8 to 10 hours or till set., Refrigerate for atleast 1 hour and serve chilled.] | [Energy, 93 cal, Protein, 2.1 g, Carbohydrates, 6.8 g, Fiber, 0 g, Fat, 2.7 g, Cholesterol, 0.3 mg, Sodium, 46 mg] | healthy-bhapa-doi-42005r |
| rcp42471 | Healthy Brazilian Nut Chocolate Balls | NA | NA | [brazilian nuts, cocoa powder, cocoa nibs, coconut oil, maple syrup honey, sea salt (khada namak), desiccated coconut] | 5 mins | 0 mins | [Dry Fruit Flavours, Chocolates Desserts, Diwali, Christmas, Children's Day, Diwali Sweets Mithai, Sweet Recipes for Kids] | 12Makes 12 balls | NA | Chocolates are not out of reach of vegans ! Here is a dashingly tasty chocolate made with the choicest of ingredients. The Healthy Brazilian Nut Chocolate Balls are made with Brazilian nuts and cocoa, held together with a little coconut oil and sweetened with some maple syrup (for vegans) or honey. The chocolaty balls are rolled in desiccated coconut to improve the mouth-feel and enhance the visual appeal. We have made the chocolate balls less sweet to keep it healthy but you can add a little more maple syrup or honey if you want it sweeter. This can be stored in an air-tight container in the fridge for at least a week, and enjoyed as dessert or as a snack. Try other healthy desserts like Peanut Butter Coconut Balls or Healthy No Bake Cookies . | [Blend the brazilian nuts in a mixer till coarse., Transfer into a deep bowl, add all the other ingredients and mix well., Divide the mixture into 12 equal portions., Roll each portion into a ball., Roll them into the desiccated coconut till they are evenly coated from all the sides., Serve or store in an air-tight container in the refrigerator and use as required.] | [Energy, 56 cal, Protein, 1.2 g, Carbohydrates, 4.4 g, Fiber, 0.7 g, Fat, 5.5 g, Cholesterol, 0 mg, Sodium, 1.1 mg] | healthy-brazilian-nut-chocolate-balls-42471r |
| rcp40362 | Healthy Broccoli Paratha for Kids Tiffin | BreakFast | NA | [chopped blanched and pureed broccoli, whole wheat flour (gehun ka atta), dried mixed herbs, dry red chilli flakes (paprika), salt, whole wheat flour (gehun ka atta), oil] | 10 mins | 25 mins | [Indian Tiffin Box, Lunch box, Dabba, Parathas, Tava, Indian Breakfast Recipes for Kids, Kids After School, Indian Cancer Patients, Arthritis Diet] | 12Makes 12 parathas | Indian | broccoli paratha recipe | broccoli paratha for kids | easy broccoli paratha for tiffin | healthy broccoli recipe | with 28 amazing images. broccoli paratha is an Indian style paratha with the addition of mixed herbs for a flavourful touch. Learn how to make easy broccoli paratha for tiffin. Your kids will not want anything to accompany this tasty healthy broccoli recipe. This unique broccoli paratha has the brilliant flavour of mixed herbs, chilli flakes and pepper. So, on some days, you can serve this hot and fresh for breakfast or after school, while on some days you can pack it as a tiffin treat! Also pack refreshing Minty Nimbu Paani in a thermos flask, so it will be nice and cool to sip on while munching the paratha. With 84 calories and 1.5 g per paratha, this healthy broccoli recipe is a wise choice for diabetics and heart patients too! Broccoli and use of whole wheat flour lends 1.3 g of fibre to these parathas which can help manage blood sugar and blood cholesterol levels further. Broccoli is also a good source of vitamin C. Though some amounts of vitamin C will be lost in cooking, but you can benefit from the remaining and build your immunity to fight the harmful free radicals in the body. Senior citizens who are looking for a healthy recipe which doesn’t require much effort for chewing, can also include this easy broccoli paratha in their menu. Tips for broccoli paratha. 1. Instead of dry chilli flakes you can add green chilli paste according to your spice preference. 2. Always ensure while buying broccoli, it should be uniformly bright green colour in colour. 3. Serve Indian broccoli roti with curd and pickle. Enjoy broccoli paratha recipe | broccoli paratha for kids | easy broccoli paratha for tiffin | healthy broccoli recipe | with recipe below. | [To mke broccoli paratha, combine all the ingredients in a deep bowl and knead into a soft dough using enough water., Divide the dough into 12 equal portions., Roll out a portion of the dough into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook it on a medium flame, using a little oil, till golden brown spots appear on both the sides., Repeat steps 3 and 4 to make 11 broccoli parathas., Allow the broccoli paratha to cool completely, wrap in an aluminium foil, and pack in an air-tight tiffin box.] | [Energy, 84 cal, Protein, 1.5 g, Carbohydrates, 8.1 g, Fiber, 1.3 g, Fat, 5.2 g, Cholesterol, 0 mg, Sodium, 2.8 mg] | healthy-broccoli-paratha-for-kids-tiffin-40362r |
| rcp1441 | Healthy Burger, Veg Burger, Burger with Whole Wheat Burger Buns | Snacks | Veg | [oil, chopped mixed vegetables, turmeric powder (haldi), salt, whole wheat flour (gehun ka atta), green chilli paste, chopped coriander (dhania), oil, whole wheat burger buns, low calorie mayonnaise, tomato ketchup, iceberg lettuce leaves, sliced onions, cucumber slices, tomato slices, salt] | 25 mins | 10 mins | [Comfort Foods, Low Calorie Indian Snacks, Veggie Burgers Collection, Indian Party, Indian Birthday Party, Tava, Non-stick Pan] | 3Makes 3 burgers | Indian | These sumptuous Healthy Burgers offer an exciting way to stay off high-fat junk foods! Loaded with veggies, this healthful delicacy is also as tasty as it looks, thanks to interesting flavourers like low-cal mayonnaise and green chilli paste. But, if you are wondering how the burger suddenly became healthy, check out how we have tava roasted instead of deep-frying the cutlets, and used fibre-rich whole wheat burger buns instead of starchy plain flour ones. Interestingly, the cheese is also missing, but you will not miss it! But remember this is an occasional one dish treat and best restricted to 1 burger at meal time. | [Heat the oil in a broad non-stick pan, add the mixed vegetables, turmeric powder and salt and mix well. Cover with a lid and cook on a slow flame for 4 to 5 minutes or till the vegetables are cooked, while stirring occasionally. Sprinkle a little water to avoid the vegetables from burning and sticki, Add the whole wheat flour and green chilli paste, mix well and cook on a slow flame for another 1 to 2 minutes, while stirring occasionally., Remove from the flame and lightly mash it using a potato masher., Add the coriander and mix well. Keep aside to cool completely., Divide the mixture into 3 equal portions and shape each portion into a 100 mm. (4”) diameter round, flat cutlet., Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil., Cook each cutlet using ¼ tsp of oil till they turn golden brown in colour from both the sides. Keep aside., Cut each burger bun horizontally into two and toast them lightly on a tava (griddle) from both the sides., Place the lower half of the bun on a clean, dry surface, spread 1 tbsp of low-cal mayonnaise and 1 tsp of the tomato ketchup and place 1 iceberg lettuce over it., Place a cutlet, 1 onion slice, 3 cucumber slices and 2 tomato slices and sprinkle a little salt over it., Cover with an upper half of the bun and press it lightly., Repeat steps 2 to 4 to make 2 more burgers., Serve immediately.] | [Energy, 314 cal, Protein, 9.8 g, Carbohydrates, 47.6 g, Fiber, 5.8 g, Fat, 9.5 g, Cholesterol, 0 mg, Sodium, 132.5 mg] | healthy-burger-veg-burger-burger-with-whole-wheat-burger-buns-1441r |
| rcp41972 | Healthy Chana Dal Ragi Peda | Snacks | NA | [roasted and powdered chana dal (daria), ragi (nachni / red millet) flour, ghee, honey, cardamom (elaichi) powder] | 2 mins | 4 mins | [Sweet Snacks, Peda, Ladoo collection, Low Cal Sweets / Desserts, Non-stick Pan, Sweet Recipes for Kids, Gluten Free Indian Desserts] | 12Makes 12 pedas | Indian | A peda without dairy products might sound strange, and that it’s made of powdered daria and ragi flour might seem even stranger; but try this once and you will not repent having walked the healthy path! This Healthy Chana Dal Ragi Peda is made sans dairy products like milk or mava but has a very rich texture and taste due to the unique combination of flours. Sweetened mildly with honey and laced with cardamom powder, this peda has a very pleasant taste achieved without any refined sugar! We have, however, used a little bit of ghee to get a rich taste and mouth-feel. You need to knead the mixture really well; otherwise it will be difficult to form the pedas. Once you get that right, there is no going back – you are en route to satisfying your sweet cravings in a nutritious way. You can also indulge in other healthy sweets like Pear Rabri and Ragi Sheera. Enjoy how to make Healthy Chana Dal Ragi Peda recipe with detailed step by step photos. | [Put ½ tbsp of ghee in a small broad non-stick pan, add the nachni flour and sauté on a medium flame for 2 minutes., Remove in a deep bowl and keep aside., Put the remaining 1½ tbsp of ghee in the same small broad non-stick pan, add the powered chana dal and sauté on a medium flame for 2 minutes., Transfer the mixture into the same bowl containing nachni, add the honey and cardamom powder and mix very well using your hands., Divide the mixture into 12 equal portions and shape each portion into a 37 mm. (1½”) diameter flat round., Serve or store in an air-tight container. Use as required., This may be difficult to form into a peda but make sure you knead it very well.] | [Energy, 86 cal, Protein, 2.8 g, Carbohydrates, 12.4 g, Fiber, 2.3 g, Fat, 2.9 g, Cholesterol, 0 mg, Sodium, 9.6 mg] | healthy-chana-dal-ragi-peda-41972r |
| rcp22446 | Healthy Chawli Masoor Dal, Indian Chaulai Dal | NA | NA | [chopped green chawli (amaranth) leaves, masoor (split red lentil) dal, turmeric powder (haldi), salt, ghee, cumin seeds (jeera), lemon juice, coriander (dhania) seeds, cumin seeds (jeera), chopped garlic (lehsun), chopped ginger (adrak), whole dry kashmiri red chillies] | 10 mins | 16 mins | [Punjabi Dals | Punjabi Kadhis, Healthy Foods for Kids, Kids Brain Boosting, Recipes for beautiul hair, Recipes for Healthy Eyes, Healthy Heart Dals & Kadhis, Iron Rich Sabzis | Iron Rich Dals |] | 3Makes 3 servings | Punjabi | chawli masoor dal recipe | healthy amaranth leaves dal with lentil | Indian chaulai dal | with 48 amazing images. chawli masoor dal recipe | healthy amaranth leaves dal with lentil | Indian chaulai dal is a nourishing accompaniment to your favourite roti. Learn how to make amaranth leaves dal with lentil. To make chawli masoor dal, combine the masoor dal, turmeric powder, salt and 1½ cups of water in a pressure cooker, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the chawli leaves, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the cooked masoor dal, prepared paste, a little salt and ¾ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Switch off the flame, add the lemon juice and mix well. Serve hot. An all-time favourite, this healthy amaranth leaves dal with lentil combines chawli leaves with wholesome masoor dal and a flavourful masala paste to make a dish that surely wins the diner’s heart! Apart from the irresistible taste, there are many more reasons that make the Indian chaulai dal a must-have, especially during pregnancy. Chawli is one of the richest sources of iron and vitamin A and ideal for pregnant women. The vitamin A together with the protein in the dal helps to maintain healthy skin and vision, while the iron keeps anemia at bay. We have added a dash of vitamin C rich lemon juice to improve the absorption of iron from the mouth-watering dal. diabetics, heart patients, weight-watchers and women with PCOS can relish this chawli masoor dal. Senior citizens and kids also can make up for their nutrient requirement with this dal. Tips for chawli masoor dal. 1. We suggest you make the paste fresh to gets its best flavours. 2. Chawli leaves can be substituted with spinach leaves or methi leaves. 3. Finely chopped onions can also be added and sautéed before adding chawli leaves. 4. If you are going to be eating the dal after few hours, add little water to it and adjust the consistency. Enjoy chawli masoor dal recipe | healthy amaranth leaves dal with lentil | Indian chaulai dal | with step by step photos. | [To make healthy chawli masoor dal, combine the masoor dal, turmeric powder, salt and 1½ cups of water in a pressure cooker, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat the ghee in a deep non-stick pan and add the cumin seeds., When the seeds crackle, add the chawli leaves, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the cooked masoor dal, prepared paste, a little salt and 3/4 cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Switch off the flame, add the lemon juice and mix well., Serve the healthy chawli masoor dal hot.] | [Energy, 125 cal, Protein, 6.9 g, Carbohydrates, 16.2 g, Fiber, 3.2 g, Fat, 3.6 g, Cholesterol, 0 mg, Sodium, 28 mg] | healthy-chawli-masoor-dal-indian-chaulai-dal-22446r |
| rcp42806 | Healthy Chocolate Overnight Oats | BreakFast | NA | [coconut milk, unsweetened cocoa powder, quick cooking rolled oats, curd (dahi), peanut butter, honey, chia seeds, chocolate chips] | 10 mins | 0 mins | [Kids Recipes, Breakfast, Refrigerator, Indian Breakfast Recipes for Kids, High Fiber Foods for Kids, Indian Teen, Calcium Rich Indian Recipes] | 2Makes 2 servings | Indian | chocolate overnight oats | healthy chocolate overnight oats | Indian style chocolate overnight oats | with 8 amazing images. chocolate overnight oats is a healthy breakfast option made from cocoa powder, coconut milk, oats, chocolate chips and very little honey. Ingredients for this Indian style chocolate overnight oats are easily available in the Indian market. chocolate overnight oats are a breakfast treat which are very healthy and more exciting than plain oatmeal. With this chocolate overnight oats recipe, all you have to do is let your oats sit overnight, and when you wake up in the morning, you'll have a delicious and nutritious meal ready for you to eat! I love chocolate overnight oats because you can customize them to your liking and they still taste just as good. They will keep you full till lunch and give a positive jump-start to your day! See why this is healthy chocolate overnight oats? Oats are a great source of protein for Vegetarians. It is rich in soluble fibre (to make it good for diabetics), which helps lower blood LDL cholesterol, the so-called "Bad" cholesterol. Coconut milk contains some amount of potassium which is beneficial for those with high blood pressure. The lauric acid present in coconut milk has a positive effect on cholesterol levels improves heart health too. We have used very little honey in this recipe and if possible use dark chocolate chips to make your recipe healthier. However do consider that this is a breakfast in a meal and also lends approx 400 calories. You will have to balance these calories when on a weight loss programme. To make it diabetic-friendly, avoid the use of honey and chocolate chips and ensure to use sugar free peanut butter. Also restrict the portion size to not more than half serving then. This healthy chocolate overnight oats is created by Anya and Aria Dalal, Tarla Dalal’s teenage grandchildren. Learn to make chocolate overnight oats | healthy chocolate overnight oats | Indian style chocolate overnight oats | with step by step photos below. | [To make healthy chocolate overnight oats, add the oats to a serving glass jar followed by the cocoa powder., Add the coconut milk and curd. Mix well., Now add the chia seeds., Next, add the peanut butter and honey. Mix well., Add the chocolate chips and close the jar. Leave it in the fridge overnight. For a healthier version of these overnight oats, you can skip this step., Enjoy the chocolate overnight oats the next day with some more chocolate chips on top.] | [Energy, 409 cal, Protein, 8.4 g, Carbohydrates, 25 g, Fiber, 5.3 g, Fat, 31.4 g, Cholesterol, 35.5 mg, Sodium, 109.7 mg] | healthy-chocolate-overnight-oats-42806r |
| rcp22303 | Healthy Coconut Chutney | NA | NA | [grated coconut, chopped coriander (dhania), peanut oil, chana dal (split bengal gram), urad dal (split black lentils), green chillies , chopped, grated ginger (adrak), salt, peanut oil, mustard seeds ( rai / sarson), urad dal (split black lentils), whole dry kashmiri red chilli, curry leaves (kadi patta), asafoetida (hing)] | 10 mins | 15 mins | [Frozen Foods, Indian Freezer Recipes, different kinds of Indian chutney, Mixer, Quick Chutneys, Diabetic Accompaniments, Frozen Foods Indian Chutney] | 1Makes 0.75 cup (11 tbsp ) | Indian | healthy coconut chutney recipe | healthy coconut coriander chutney | healthy green coconut chutney | with amazing 25 pictures Here we have given a twist to the South Indian coconut chutney by making it a bit healthier. Healthy coconut chutney is a delicious side, sauce or condiment that both kids and adults will enjoy. Chutney is an Indian condiment used to enhance the taste of a meal. healthy coconut coriander chutney is an amazing side-dish for other snack recipes like idlis, dosas, paniyaram, vadai. The process of making the healthy green coconut chutney is very quick and easy. First, you need to roast chana dal and urad dal together till they are crisp or golden brown and grind into a powder using a small mixer jar as it will help yield powdered form easily. If making in big quantity transfer it to a bigger jar and add remaining ingredients that is grated coconut, coriander, green chillies and ginger, add water as required and blend well. For the tempering of the nutritious green chutney, heat peanut oil in a small pan, add mustard seeds, urad dal, dry red chilli, curry leaves and cook till aromatic and pour over chutney. The tempering adds a unique flavor to the chutney which makes it even tastier. See why we love healthy coconut chutney? Let’s understand the main ingredients of healthy green coconut chutney. The fresh coconut has saturated fats but most of it is MCT (Medium Chain Triglycerides) which promote weight loss. The high fibre content 13.6 gm (45.3% of RDA) along with high lauric acid content of coconut improves cholesterol levels in the body. Coriander is a fairly good source of iron and folic acid – the 2 nutrient which help in the production and maintenance of red blood cellss in our blood. Good for reducing cholesterol and good for diabetics. Accompany this Healthy Coconut Chutney with healthier options like Quinoa Dosa, Oats Mutter Dosa, Barley Idli etc. Enjoy healthy coconut chutney recipe | healthy coconut coriander chutney | healthy green coconut chutney | with step by step photos and video below. | [Heat the peanut oil in a broad non-stick pan and add the chana and urad dal and lightly roast them till they turn crisp and brown in colour. Keep aside to cool., When cool, blend the dals in a mixer to a fine powder., Add the coconut, coriander, green chillies, ginger and salt to it and blend to a smooth paste 5 tbsp of water. Keep aside., For the tempering, heat the peanut oil in a small non-stick pan and add the mustard seeds., When the seeds crackle, add the urad dal, red chillies, curry leaves and asafoetida and sauté on a medium flame for 10 seconds., Pour this tempering over the healthy coconut chutney and mix well., Refrigerate the healthy coconut chutney and use as required.] | [Energy, 32 cal, Protein, 1.1 g, Carbohydrates, 2.9 g, Fiber, 1 g, Fat, 1.8 g, Cholesterol, 0 mg, Sodium, 3.7 mg] | healthy-coconut-chutney-22303r |
| rcp6404 | Healthy Doodhi Kofta Curry | NA | Veg | [grated bottle gourd (doodhi / lauki), chopped onions, besan (bengal gram flour), chopped green chillies, chilli powder, turmeric powder (haldi), salt, chopped coriander (dhania), baking soda, chopped tomatoes, whole dry kashmiri red chilli, chopped coriander (dhania), oil, chopped onions, ginger-garlic (adrak-lehsun) paste, turmeric powder (haldi), chilli powder, coriander (dhania) powder, salt, dried fenugreek leaves (kasuri methi)] | 15 mins | 20 mins | [Punjabi Sabzis, Sabzis with Gravies, Traditional Indian Sabzis, Indian Curry recipes, North Indian, South Indian, Saute, Savoury Baked, Healthy Baked Indian Veg] | 4Makes 4 servings | Punjabi | baked doodhi kofta curry | healthy dudhi kofta curry recipe | non fried lauki kofta curry | with 36 amazing images. baked doodhi kofta curry is a vegetarian dish that is often served with rice or roti. Learn how to make baked doodhi kofta curry | healthy dudhi kofta curry recipe | non fried lauki kofta curry | doodhi Kofta Curry is a delectable North Indian dish that features dumplings made from bottle gourd (doodhi/lauki) and a rich, spicy tomato-based curry. This baked version of the koftas adds a healthier twist to the traditional fried ones, without compromising on taste. The healthy dudhi kofta curry recipe dish is a perfect combination of soft koftas soaked in a flavorful curry, making it a wholesome and satisfying meal. It is loaded with iron and folic acid, and is a wonderful food for mothers-to-be and young kids too. Non fried lauki kofta curry is a delightful, healthier take on the traditional kofta curry. pro tips to make baked doodhi kofta curry : 1. If you don't have an oven, you can also shallow fry the koftas in little oil. 2. To make the curry even more flavorful, you can add a dollop of ghee or butter to it before serving. 3. Do not overcook the gravy after adding the koftas otherwise they may break. Enjoy baked doodhi kofta curry | healthy dudhi kofta curry recipe | non fried lauki kofta curry | with detailed step by step photos. | [To make healthy doodhi kofta curry recipe, squeeze out all the extra water from the bottle gourd and discard it., Add onions, besan, green chillies, chilli powder, turmeric, salt, coriander and baking soda., Mix well and divide the mixture into 8 equal portions., Shape each portion into a round ball and place them on a lined baking tray., Bake in a pre-heated oven at 180° c (360° f) for 15 minutes. Keep aside., Heat oil in a deep pan, add onions and sauté on medium flame for 3 to 4 minutes, while stirring occasionally., Add ginger garlic paste and sauté for a minute. Add the prepared tomato paste, turmeric, chilli powder and coriander powder., Mix well and cook on medium flame for 2 minutes, while stirring occasionally. Add salt to taste, kasuri methi and mix well., Just before serving, add the doodhi koftas to the curry, mix gently and simmer for 1 to 2 minutes., Serve healthy doodhi kofta curry hot.] | [Energy, 92 cal, Protein, 3.3 g, Carbohydrates, 12.1 g, Fiber, 3.2 g, Fat, 3.3 g, Cholesterol, 0 mg, Sodium, 16.1 mg] | healthy-doodhi-kofta-curry-6404r |
| rcp41974 | Healthy Fig Ice Cream, Anjeer Ice Cream Recipe | NA | NA | [dried figs (anjeer), milk, powdered sugar, milk powder] | 5 mins | 7 mins | [Indian Ice Creams, Low Cal Sweets / Desserts, Indian Freezer] | 6Makes 6 scoops | Indian | Everybody loves a cup of lusciously creamy and tasty ice-cream, but have you ever wondered if there is some way to make it healthy? Well, here is a Healthy Fig Ice-Cream made with loads of dried figs and cow’s milk. Figs give a nice mouth-feel as well as natural sweetness to the ice-cream, thereby reducing the amount of sugar needed drastically. We have also avoided condensed milk and used a minimal amount of milk powder instead, to get the necessary creaminess and rich milky taste. Super tasty and healthy, this ice-cream is sure to make it to your favourites list. However, make sure you have it only occasionally and not frequently. You can also try a low-fat Kulfi like the Low- Fat Kulfi with Strawberry Sauce . | [Combine the dried figs and ¾ cup of milk in a broad non-stick pan, mix well and cook on a medium flame for 6 to 7 minutes, while stirring occasionally., Cool the mixture completely and blend in a mixer till smooth., Transfer the mixture into a deep bowl, add the remaining 1 cup of milk, sugar and milk powder and whisk well., Pour the mixture into a 150 mm. (6”) diameter round shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set., Pour the mixture into a mixer and once again blend till smooth., Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set., Scoop and serve immediately.] | [Energy, 134 cal, Protein, 3.9 g, Carbohydrates, 16.8 g, Fiber, 1.6 g, Fat, 4.8 g, Cholesterol, 9.3 mg, Sodium, 12.8 mg] | healthy-fig-ice-cream-anjeer-ice-cream-recipe-41974r |
| rcp4223 | Healthy Garlic Oats and Vegetable Soup, Vegetable Soup with Oats | NA | NA | [chopped garlic (lehsun), chopped and boiled mixed vegetables, oil, chopped onions, salt, quick cooking rolled oats, chopped coriander (dhania)] | 15 mins | 10 mins | [American Soups, Chunky Indian Soups, Low Cal Soups, Jhat-Pat Soup, PCOS, Arthritis Diet, PCOS High Fibre] | 4Makes 4 servings (4 serving ) | Indian | garlic oats and vegetable soup recipe | vegetable soup with oats | healthy garlic vegetable soup for weight loss | with 21 amazing images. garlic oats and vegetable soup recipe | vegetable soup with oats | healthy garlic vegetable soup for weight loss is a lip-smacking nourishing bowl. Learn how to make vegetable soup with oats. To make garlic oats and vegetable soup, heat the oil in a deep non-stick pan, add the garlic and onions and sauté on a medium flame for 1 to 2 minutes. Add the mixed vegetables, 3 cups of water, salt and pepper, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the oats and coriander, mix well and cook on a medium flame for another 1 minute. Serve hot. This sumptuous vegetable soup with oats has sharp accents of onion and garlic, which make it quite an exciting start to the meal. Garlic is the most commonly used flavouring ingredient in Indian recipes and is used as a seasoning worldwide. It possesses many health benefits too. The active ingredient allicin present in garlic aids in lowering blood pressure, regulates blood sugar levels and performs antimicrobial, antiviral and antifungal function too. In one smart turn, this garlic oats and vegetable soup is thickened with rolled oats rather than starchy options like corn flour or plain flour. This not only makes the soup healthy and fibre-rich, but also imparts a very interesting and enjoyable mouth-feel to it. Further, the addition of mixed veggies boosts antioxidant consumption which can reduce inflammation in the body. A dash of coriander before serving the healthy garlic vegetable soup for weight loss lends a fresh aroma and herby flavour that will delight your senses! Diabetics, heart patients and weight watchers all can enjoy the tempting flavour of this healthy soup. Serve it with a bowl of protein rich rajma salad to square up a healthy and satiating meal. Tips for garlic oats and vegetable soup. 1. We have used rolled oats as a thickener for the recipe instead of cornflour. This makes the recipe very healthy. 2. Chop the onions and garlic finely to enjoy its mouthfeel in the soup. 3. You can also use other veggies like chopped cabbage or small broccoli florets. 4. Chopped coriander can be replaced with chopped mint leaves. Enjoy garlic oats and vegetable soup recipe | vegetable soup with oats | healthy garlic vegetable soup for weight loss | with step by step photos. | [To make healthy garlic oats and vegetable soup, heat the oil in a deep non-stick pan, add the garlic and onions and sauté on a medium flame for 1 to 2 minutes., Add the mixed vegetables, 3 cups of water, salt and pepper, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the oats and coriander, mix well and cook on a medium flame for 4 to 6 minutes., Serve the healthy garlic oats and vegetable soup hot.] | [Energy, 43 cal, Protein, 1.7 g, Carbohydrates, 5.8 g, Fiber, 1.9 g, Fat, 1.5 g, Cholesterol, 0 mg, Sodium, 8.8 mg] | healthy-garlic-oats-and-vegetable-soup-vegetable-soup-with-oats-4223r |
| rcp32631 | Healthy Green Chutney | NA | NA | [chopped mint leaves (phudina), chopped coriander (dhania), sliced onions, lemon juice, sugar, chopped green chillies, salt] | 10 mins | 0 mins | [Frozen Foods, Indian Freezer Recipes, different kinds of Indian chutney, Low Cal Pickles/ Sauces / Chutneys, Indian Party, Refrigerator, Mixer, Frozen Foods Indian Chutney] | 1Makes 0.75 cup (11 tbsp) (11 tbsp ) | Indian | healthy green chutney recipe | low calorie green chutney | green chutney for weight loss | healthy pudina onion chutney | with 20 amazing images. healthy pudina onion chutney is a mouth-watering chutney that elevates taste of any snack. To make healthy green chutney, combine the coriander, pudina, onions, lemon juice and green chillies and blend in a mixer to a smooth paste using little water. Keep refrigerated and use as required. This low calorie green chutney lends only 6 calories per tbsp. This chutney does not contain any fat-laden ingredients, which makes it all the more attractive. We have used sugar as optional to make it a suitable addition to the weight watchers menu. With all this comes a package of other health benefits in green chutney for weight loss. Mint leaves are a good source of vitamin A and iron. While vitamin A is needed to healthy skin and good vision, iron is a key nutrient for maintaining uniform transport of oxygen to all cells of the body. Coriander is a fairly good source of iron and folate – the 2 nutrient which help in the production and maintenance of red blood cells in our blood. The Vitamin C rich lemon serves as an additional boost to enhance your immunity. Use this healthy pudina onion chutney as a base for any roll or simply have it with starters and snacks like Moong Sprouts and Spring Onion Tikki, Mini Bajra Onion Uttapa and Moong Dal and Cauliflower Greens Appe. Enjoy healthy green chutney recipe | low calorie green chutney | green chutney for weight loss | healthy pudina onion chutney | with step by step photos and recipe below. | [To make healthy green chutney, combine all the ingredients and blend in a mixer to a smooth paste using little water., Keep the healthy green chutney refrigerated and use as required.] | [Energy, 6 cal, Protein, 0.4 g, Carbohydrates, 1 g, Fiber, 0.5 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 1.5 mg] | healthy-green-chutney-32631r |
| rcp2977 | Healthy Green Curry | NA | Veg | [butter, chopped spring onion whites, quick cooking rolled oats, carrot cubes, blanched baby corn, boiled cauliflower florets, salt, spring onion greens, chopped coriander (dhania), garlic (lehsun) cloves, ginger (adrak), green chillies, lemon juice] | 15 mins | 8 mins | [Frozen Foods, Indian Freezer Recipes, Advanced Recipes, Quick Sabzis, Semi-Dry Sabzis, Sabzis with Gravies, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry] | 3Makes 3 servings | South Indian | The abundance of intensely flavoured ingredients makes this recipe really tasty without the addition of too much fat. The vegetables are excellent sources of iron, fibre and vitamin c. Quick cooking oats are used to thicken this curry so as to avoid the addition of thickeners like refined flour and cornstarch. This curry makes a great meal while you're lactating because of the addition of fresh garlic which helps to enhance the production of breast milk. | [Heat the butter in a broad non-stick pan, add the spring onion whites and sauté for 2 to 3 minutes or till the onions turn translucent., Add the oats and sauté on a medium flame for 2 minutes., Add the green paste and ½ cup of water, mix well and cook on a medium flame for 2 minutes., Add the carrots, baby corn, cauliflower, salt and another ½ cup of water, mix well and cook on a medium flame 1 more minute., Add the spring onion greens and mix well., Serve immediately.] | [Energy, 91 cal, Protein, 2.7 g, Carbohydrates, 12.4 g, Fiber, 2.8 g, Fat, 3.8 g, Cholesterol, 10 mg, Sodium, 49.7 mg] | healthy-green-curry-2977r |
| rcp42064 | Healthy Green Smoothie, Indian | BreakFast | NA | [chopped spinach (palak), chopped apple, orange segments, chopped ginger (adrak), curd (dahi), honey] | 10 mins | 0 mins | [Indian Milkshakes & Smoothies, Quick breakfast, Low Cal Breakfast, Mixer, Quick 5 Ingredients, Calcium Rich Indian Recipes, Vitamin A Rich, Beta Carotene, Retinol] | 4Makes 4 glasses | Indian | spinach apple orange smoothie recipe | healthy green Indian smoothie | no sugar palak adrak smoothie | Vitamin A, Vitamin C, folic acid rich smoothie | with 12 amazing images. spinach apple orange smoothie is a breakfast healthy green Indian smoothie. Learn to make Vitamin A, Vitamin C, folic acid rich smoothie. spinach apple orange smoothie is a glassful of healthy fruits and greens, so tasty that you will be game to have it again the next day, and every other day! The Green Indian Smoothie is one such magical treat that combines the goodness and taste of fruits, greens and ginger with the lusciousness of curds. Spinach is one of the richest plant sources of iron and it should be part of a healthy diet for everyone. Curds help in digestion as it has very good bacteria. Probiotics in curds acts as a mild laxative. Curd is one of the richest sources of protein, calcium and minerals. They help in weight reduction, good for your heart and build immunity in healthy green Indian smoothie. You will love the creamy mouth-feel, pleasant sweetness and invigorating tang of this spinach apple orange smoothie, not to forget the mild tingling spiciness of ginger. You can have the Green Smoothie for breakfast, or as a snack any time you are hungry. You can also try other smoothies like the Papaya and Green Apple Smoothie or Blueberry Orange and Yoghurt Smoothie. Enjoy spinach apple orange smoothie recipe | healthy green Indian smoothie | no sugar palak adrak smoothie | Vitamin A, Vitamin C, folic acid rich smoothie | with step by step photos. | [To make healthy green indian smoothie, combine spinach (palak ), curds, oranges, adrak (ginger) and honey with ¼ cup of water, 20 ice cubes in a mixer and blend it till smooth., Pour the smoothie into 4 individual glasses., Serve the healthy green indian smoothie immediately.] | [Energy, 131 cal, Protein, 4.1 g, Carbohydrates, 13.2 g, Fiber, 1.6 g, Fat, 5.2 g, Cholesterol, 12 mg, Sodium, 39.5 mg] | healthy-green-smoothie-indian-42064r |
| rcp4245 | Healthy Guava Drink, for Athletes and Weight Loss | NA | NA | [guava cubes, honey, lemon juice, black salt (sanchal), ginger (adrak) juice] | 10 mins | 10 mins | [Indian Juices, Mother's Day, Indian Party, Mixer, Non-stick Pan, Athletes, Triathlete Smoothies, Juices, Drinks, Foods to cook in September] | 3Makes 3 glasses | Indian | guava drink recipe | no sugar peru juice | amrud juice for weight loss | with 25 amazing images. guava drink is a healthy Indian drink for topping up your vitamin C. Learn to make no sugar peru juice. guava juice is made from guava (peru), adrak (ginger), black salt and a little honey to sweeten the juice. Guava is a natural laxative as it is high in fibre and can help you if you're having digestive problems like constipation in no sugar peru juice. This unusual concoction is a powerhouse of Vitamin C in guava drink. guava juice is a great source of fighting bacteria, which cause diseases like common cold and cough. They do so by fostering white blood cells (WBC) production. Tips for guava drink. 1. Remember to use fully ripened guavas as they taste the best and also you need to add less sugar to this drink thus making it more healthy. Enjoy guava drink recipe | no sugar peru juice | amrud juice for weight loss | with detailed step by step photos. | [To make healthy guava drink, combine the guava and 3/4th cup of water in a broad non-stick pan, cook on a medium flame for 10 minutes, while stirring occasionally., Cool completely, blend in a mixer till smooth., Transfer the mixture into a deep bowl and add all the remaining ingredients and mix well., Pour 3 tbsp of the guava mixture in each glass, add 1 glass of chilled water in each glass, mix well and serve immediately.] | [Energy, 49 cal, Protein, 0.5 g, Carbohydrates, 11.7 g, Fiber, 4.5 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 3.2 mg] | healthy-guava-drink-for-athletes-and-weight-loss-4245r |
| rcp42258 | Healthy Guava Snack | Lunch | NA | [guava, salt, chilli powder] | 2 mins | 0 mins | [Quick Snacks / Quick Starters, Snacks under 5 minutes, Healthy Foods for Kids, Kids Weight Loss, Antioxidant Rich Indian, High Fiber Indian Recipes for Pregnancy, Kids Lunch Box] | 2Makes 2 servings | Indian | healthy guava snack recipe | guava with salt and chilli powder | chilli and salt seasoned guava bites | guava with salt - healthy snack for weight loss | benefits of guava | with 4 amazing images. healthy guava snack recipe is crunchy and super tasty, while also being extremely nutritious, which makes it a wonderful Indian snack for kids and adults alike! Learn how to make chilli and salt seasoned guava bites. Also known as Chilli Guava, this recipe is part and parcel of our childhood memories! Guava is a very good source of fibre and is low in carbs, which makes it an apt snack for weight-watchers. Guava with salt is a healthy snack for weight loss too! With around 50 calories, almost nil fat, and super high fibre count, it satiates you for a long time. This helps to reduce body fat and also give you a high satiety value, thus reducing binge eating. The fibre is beneficial to maintain a healthy heart too, by reducing blood cholesterol levels. Diabetics too can enjoy a serving of this fruit and the fibre will help them manage blood sugar levels. This guava with salt and chilli powder has high vitamin C content, which helps to build immunity and fights infections by building a strong defence system. You will be surprised to know that 1 serving of this snack fulfils our day’s requirement of vitamin C. Chilli and salt seasoned guava bites is a great snack in between meals. It is a natural cleanser, which helps flush out toxins. There are more benefits of guava. You can also keep your skin smooth and glowing with this snack! Carry a guava to work, chop it, sprinkle salt and chilli powder and your healthy snack is ready in a jiffy! Alternatively, you can prepare the snack, take it to work and stash it into the refrigerator in your office till you are ready to munch on it – it will stay fresh as guava does not release water. Take some extra guavas along, because it is a fun way to make friends! Tips for healthy guava snack. 1. People with high blood pressure can avoid the salt and enjoy it with chilli powder. 2. Have this snack immediately on cutting, as vitamin C is a volatile nutrient. Some of it is lost on exposure to air. Enjoy healthy guava snack recipe | guava with salt and chilli powder | chilli and salt seasoned guava bites | guava with salt - healthy snack for weight loss | benefits of guava | with step by step photos below. | [To make healthy guava snack, wash and cut the guava into medium cubes using a sharp knife., Sprinkle little salt and chilli powder evenly over it., Serve the healthy guava snack immediately.] | [Energy, 56 cal, Protein, 1 g, Carbohydrates, 12.3 g, Fiber, 9.4 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 6.1 mg] | healthy-guava-snack-42258r |
| rcp2950 | Healthy Indian Broccoli Soup Without Cream | NA | NA | [broccoli florets, oil, chopped onions, milk, salt] | 10 mins | 8 mins | [Italian Soups, American Soups, Western Party, Non-stick Pan, Vitamin A Rich, Beta Carotene, Retinol, Malaria Diet, Vitamin K Diet] | 2Makes 2 servings | American | broccoli soup recipe | Indian broccoli soup without cream | healthy broccoli soup | with 19 amazing images. broccoli soup recipe | Indian broccoli soup without cream | healthy broccoli soup is a perfect recipe if you are looking for something to relish as a light meal with a bowl of salad. Learn how to make Indian broccoli soup without cream. To make broccoli soup, heat the oil in a deep non-stick pan, add the onion and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent. Add the broccoli and 1½ cups of water and mix well. Cover with a lid and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside to cool slightly. Blend the mixture in a mixer to a smooth purée. Transfer the purée back into the same deep non-stick pan, add the milk, salt and pepper, mix well and bring to boil. Serve immediately. The Indian broccoli soup without cream is a really quick soup to make, and one which does not require you to hunt for umpteen ingredients. Despite the minimal amount of ingredients, it has a fantastic flavour mainly due to the teamwork of broccoli with onions, and a soothing texture due to the addition of milk. Broccoli is one of the best sources of antioxidants like vitamin A and folic acid, which makes it a wonder food during pregnancy. You will need plenty of folic acid not only during your first trimester, but also before you conceive, so you can recommend this broccoli soup to your friends who are planning for a child. Thanks to the addition of milk, this recipe is also rich in calcium and protein. Weight-watchers, heart patients and diabetics too can add this healthy broccoli soup to their list of nourishing foods. With not too many carbs to offer, it can help manage blood sugar levels. The antioxidants from broccoli is also a way to boost antioxidant intake which helps to strengthen heart. Tips to make broccoli soup. 1. While selecting broccoli, ensure it is bright green in colour. 2. You can also add finely chopped garlic along with the onions. Enjoy broccoli soup recipe | Indian broccoli soup without cream | healthy broccoli soup | with step by step photos. | [To make broccoli soup, heat the oil in a deep non-stick pan, add the onion and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent., Add the broccoli and 1½ cups of water and mix well. Cover with a lid and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside to cool slightly., Blend the mixture in a mixer to a smooth purée., Transfer the purée back into the same deep non-stick pan, add the milk, salt and pepper, mix well and bring to boil., Serve the healthy indian broccoli soup without cream immediately.] | [Energy, 104 cal, Protein, 3.4 g, Carbohydrates, 7.3 g, Fiber, 0.6 g, Fat, 5.9 g, Cholesterol, 8 mg, Sodium, 13.4 mg] | healthy-indian-broccoli-soup-without-cream-2950r |
| rcp385 | Healthy Indian Green Chickpea Salad | Dinner | Veg | [paneer (cottage cheese) cubes, boiled hara chana (dried green peas), tomato cubes, chopped spring onions, lemon juice, freshly ground black pepper (kalimirch), black salt (sanchal), roasted and coarsely crushed cumin seeds (jeera), salt, chopped coriander (dhania)] | 20 mins | 0 mins | [Punjabi Paneer Recipes, Dinner, Indian Salads with dressing, Wholesome Salads (Salads that make a meal), Indian Party, Island Party, Quick Vegetarian Rice, khichdi Recipes] | 4Makes 4 servings | Punjabi | healthy Indian green chickpea salad recipe | paneer and chickpea salad | cottage cheese and chickpea salad | protein rich paneer salad | with 22 amazing images. Healthy Indian green chickpea salad is a protein rich salad with startling blend of colours and crunch. Made with not too many ingredients this paneer and chickpea salad is truly a flavour boost as well. Try this cottage cheese and chickpea salad at home. To make healthy Indian green chickpea salad, you need to make an oil-free dressing with lemon juice, black pepper powder, cumin seeds powder, black salt and salt. Then combine cooked green chickpeas, paneer cubes, tomatoes and spring onions in a deep bowl along with the dressing and toss well. That’s it! Your protein rich paneer salad is ready for serving. In cottage cheese and chickpea salad, paneer abounds in calcium and protein which helps to build strong bones and the fiber from it will help to give you a feeling of satiety to avoid unnecessary binge. The fiber also plays an important role in maintaining digestive health. Adults, kids, senior citizens, pregnant women as well as lactating women all can indulge in this protein rich paneer salad without any guilt. Include as it a part of lunch or dinner or serve this healthy portion as a snack too! If you are aiming at lose weight, then replace the full-fat paneer with low fat paneer. You can also try other delectable salads like the Pear and Pomegranate Salad, and the Papaya, Peanuts and Capsicum Salad. Enjoy healthy Indian green chickpea salad recipe | paneer and chickpea salad | cottage cheese and chickpea salad | protein rich paneer salad | with step by step photos. | [Combine all the ingredients for the salad in a bowl, add the lemony dressing and toss gently., Serve the healthy indian green chickpea salad garnished with coriander.] | [Energy, 202 cal, Protein, 9.3 g, Carbohydrates, 27.1 g, Fiber, 11.4 g, Fat, 6.3 g, Cholesterol, 0 mg, Sodium, 12.5 mg] | healthy-indian-green-chickpea-salad-385r |
| rcp43061 | Healthy Indian Parfait | NA | NA | [rolled oats, roasted mixed chopped nuts, roasted pumpkin seeds, roasted sunflower seeds (surajmukhi ke beej), chopped raisins (kismis), sea salt (khada namak), hung low fat curds (chakka dahi), vanilla extract, chopped apple, chopped pears, pomegranate seeds (anardana)] | 10 mins | 3 mins | [French Desserts, Dry Fruit Flavours, No Bake Desserts, Western Party, Quick Indian Dips, Gravies & Sauces, Sweet Recipes for Kids, Indian Teen] | 2Makes 2 glasses | Indian | healthy parfait recipe | Indian style yoghurt parfait | diabetes friendly fruit and yogurt parfait | with 22 amazing images. diabetes friendly fruit and yogurt parfait is made by layering elements such as rich and creamy yogurt, crunchy granola, fruit and nuts into a tall glass or mason jars. Learn how to make healthy parfait recipe | Indian style yoghurt parfait | diabetes friendly fruit and yogurt parfait | A parfait is a layered dessert that is typically served in a tall glass. The name "parfait" comes from the French word "parfais", which means "perfect". In the United States, the term "parfait" is more commonly used to refer to a dessert made with layers of yogurt, granola, fruit, and honey. This type of parfait is often served as a healthier alternative to ice cream. Indian style yoghurt parfait is a healthy and delicious dessert or snack that can be enjoyed by people of all ages. They are a great way to get your daily dose of fruits and yogurt, and they can also be a good source of calcium, protein and fiber. pro tips to make healthy parfait: 1. You can use any seasonal fruits of your choice to make this healthy parfait. 2. If you wish you can add little honey in the curd to balance the flavors. Enjoy healthy parfait recipe | Indian style yoghurt parfait | diabetes friendly fruit and yogurt parfait | with detailed step by step photos. | [To make healthy parfait, dry roast oats in a non-stick pan on medium flame for 2 to 3 minutes., Remove in a bowl and cool completely. Add roasted mixed nuts, pumpkin seeds, sunflower seeds, chopped raisin and sea salt to taste. Mix well and keep aside., Combine hung curd and vanilla extract in a deep bowl, whisk well and keep aside., Take a serving glass, put 2 tbsp of granola, 2 tbsp hung curd mixture and 1 tbsp mixed fruit mixture., Repeat step 4 to make one more parfait layer., Repeat step 4 and 5 to make 1 more glass of parfait., Serve the healthy parfait immediately.] | [Energy, 179 cal, Protein, 10.3 g, Carbohydrates, 26 g, Fiber, 2.8 g, Fat, 4.2 g, Cholesterol, 0 mg, Sodium, 106.8 mg] | healthy-indian-parfait-43061r |
| rcp4616 | Healthy Indian Tomato Soup | NA | NA | [chopped tomatoes, yellow moong dal (split yellow gram), olive oil, chopped onions, salt] | 5 mins | 20 mins | [Thick / Creamy Indian Soups, Low Cal Soups, Boiled Indian recipes, Indian Party, Non-stick Pan, Vitamin A Rich, Beta Carotene, Retinol, Senior Citizen] | 6Makes 6 servings | Indian | Indian tomato soup recipe | healthy tomato soup | veg tomato soup without maida | with 14 amazing images The healthy Indian tomato soup is a perfect low-cal option for those who love a wholesome bowl of soup for meal. To make healthy Indian tomato soup, combine 4 cups of water along with tomatoes and moong dal in a deep non-stick kadhai and cook on a medium flame for 8 to 10 minutes. Cool and blend. Heat the olive oil in a deep non-stick kadhai and add the tomato soup mixture, salt and pepper and bring to a boil. Your veg tomato soup without maida is ready. Tomatoes are rich in folic acid, vitamin C and moong dal provides protein. Moong dal also cuts down the sharpness of tomatoes and gives this Indian tomato soup a velvety texture. With just 1 tsp of olive oil for six servings, this veg tomato soup without maida is perfect for weight-watchers. Despite being ‘slim’, it is loaded with nutrients, especially vitamin A from the tomatoes and protein from the dal. I would like to share with you some tips to make the perfect Indian tomato soup. 1. Always use fresh red tomatoes that will help to make a nice tomato soup which is not only good in colour but amazing in taste as well without adding any readymade tomato puree or paste. 2. In a deep non-stick pan, heat the olive oil. Add the onions. This is added to add crunch if you do not wish to add you can always omit it. If you love soups that are healthy, check out our collection of healthy soups. Enjoy how to make Indian tomato soup recipe | healthy tomato soup | veg tomato soup without maida | with detailed step by step photos and video below. | [To make healthy indian tomato soup, combine 4 cups of water along with tomatoes and moong dal in a deep non-stick kadhai and cook on a medium flame for 8 to 10 minutes or till the tomatoes are soft, while stirring occasionally., Remove from the flame and keep aside to cool., Blend in a mixer to a smooth mixture. Do not strain and keep aside., Heat the olive oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 1-2 minutes or till they turn light brown in colour., Add the tomato mixture, salt, pepper and mix well., Bring to a boil, while stirring occasionally and simmer for 5 minutes., Serve the healthy indian tomato soup hot.] | [Energy, 68 cal, Protein, 3.3 g, Carbohydrates, 10.9 g, Fiber, 3 g, Fat, 1.2 g, Cholesterol, 0 mg, Sodium, 19.5 mg] | healthy-indian-tomato-soup-4616r |
| rcp5646 | Healthy Khakhra Chaat, Whole Wheat Khakhra Chaat | Snacks | NA | [crushed whole wheat khakhra, oil, chopped garlic (lehsun), chopped green chillies, chopped onions, chopped tomatoes, boiled green peas, chilli powder, salt, chopped coriander (dhania), lemon juice] | 15 mins | 2 mins | [Gujarati Farsans, Gujarati Dry Snacks, Comfort Foods, Whole Wheat Recipes, Breakfast Khakhras, Chaat, Evening Tea Snacks] | 4Makes 4 servings | Gujarati | khakhra chaat recipe | healthy khakhra chaat | quick whole wheat khakhra chaat | with 29 amazing images. khakhra chaat recipe | healthy khakhra chaat | quick whole wheat khakhra chaat is a crunchy nourishing snack. Learn how to make healthy khakhra chaat. Whole wheat khakhras are undisputedly nutritious! Here, we transform this healthful snack into an irresistibly tasty quick whole wheat khakhra chaat, by crushing and combining them with flavourful and crunchy veggies, lime juice and coriander. Far too easy to make but incredibly irresistible, the healthy khakhra chaat is also chock-full of antioxidants and fibre. Keep all the ingredients ready, and mix just before serving. As an added healthy boost, add a handful of boiled mixed sprouts to this chaat. Heart patients, weight watchers and diabetics can all benefit from these nutrients and manage their blood cholesterol and blood sugar levels. We would suggest 1 serving for breakfast and ½ serving at snack time. Tips for khakhra chaat. 1. To make two cups of crushed khakhras for this recipe, you can use around eight khakhras of 7” each. 2. Serve khakhra chaat immediately as the khakhra will lose its crispness if eaten later. Enjoy khakhra chaat recipe | healthy khakhra chaat | quick whole wheat khakhra chaat | with step by step photos. | [To make healthy khakhra chaat, heat the oil in a broad non-stick pan, add the garlic, green chillies and onions and sauté on a medium flame for 1 minute., Add the tomatoes, green peas, chilli powder and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the coriander and lemon juice and mix well. Keep aside., Just before serving, combine the coarsely crushed khakhra and the prepared mixture and toss well., Serve the healthy khakhra chaat immediately.] | [Energy, 204 cal, Protein, 7.2 g, Carbohydrates, 37.2 g, Fiber, 2.8 g, Fat, 5.4 g, Cholesterol, 0 mg, Sodium, 14.5 mg] | healthy-khakhra-chaat-whole-wheat-khakhra-chaat-5646r |
| rcp5294 | Healthy Kofta Kadhi | Lunch | NA | [sprouted moong (whole green gram), chopped fenugreek (methi), chopped spinach (palak), besan (bengal gram flour), green chilli paste, salt, low fat curds (dahi), besan (bengal gram flour), turmeric powder (haldi), ginger-green chilli paste, oil, mustard seeds ( rai / sarson), fenugreek (methi) seeds, cumin seeds (jeera), asafoetida (hing), curry leaves (kadi patta), salt, chopped coriander (dhania)] | 15 mins | 16 mins | [Punjabi Sabzis, Punjabi Dals | Punjabi Kadhis, Non-stick Pan, Calcium Dals & Kadhis, Low Cholesterol Subzis, Dals, Lunch Sabzi, Lunch Kadhi] | 4Makes 4 servings | Punjabi | kofta kadhi recipe | healthy kofta kadhi | sprouted moong dal kofta in Gujarati kadhi | with 32 amazing images. Watching weight or wanting to relish something supremely healthy? We have got you a delicious and unique recipe which would definitely be a treat to your taste buds which is healthy kofta kadhi. We have given the basic Gujarati kadhi a twist by adding nutritious and healthy steamed green moong koftas to it and also made it a little healthier by cutting down the propotion of oil and abandoning sugar from the kofta kadhi recipe. Procedure of making kofta kadhi is quite easy and even a learner or amatuer can easily prepare it. To make kofta for healthy kofta kadhi, combine coarsely crushed moong dal, fenugreek leaves, spinach, besan, green chilli paste along with 1 tbsp of water in a deep bowl and mix well. Place spoonfuls of the mixture at equal distance on a steamer plate and steam them in a steamer for 6 to 8 minutes or till the koftas are firm. Keep aside to cool completely. Next, to prepare the kadhi, combine the curds, besan and 2 cups of water in a deep bowl and mix well using a whisk till the mixture is smooth and lump-free. Add the turmeric powder and ginger-green chilli paste, mix well and keep aside. Heat the oil in a deep non-stick pan and add the mustard seeds, fenugreek seeds and cumin seeds. When they crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds.Lower the flame, add the curds-besan mixture and salt and mix well. Cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Keep aside. Just before serving, re-heat the kadhi, add the koftas, mix gently and cook on a medium flame for 1 to 2 minutes. Serve kofta kadhi hot garnished with coriander. We are adding the kofta's while serving as they'll soak the curry and it will turn into a lump. Mouth-watering steamed koftas with sprouts and greens can turn the simple Gujarati kadhi into a low cholesterol, heart-friendly treat. A tempering of cumin, mustard and fenugreek seeds lends an irresistible aroma to this Healthy Kofta Kadhi while the use of low-fat curds gives it a perfectly authentic texture in a low calorie format. Enjoy kofta kadhi recipe | healthy kofta kadhi | sprouted moong dal kofta in Gujarati kadhi with detailed step by step recipe photos and video below. | [Combine all the ingredients along with 1 tbsp of water in a deep bowl and mix well., Place spoonfuls of the mixture at equal distance on a steamer plate and steam them in a steamer for 6 to 8 minutes or till the koftas are firm. Keep aside to cool completely., Combine the curds, besan and 2 cups of water in a deep bowl and mix well using a whisk till the mixture is smooth and lump-free., Add the turmeric powder and ginger-green chilli paste, mix well and keep aside., Heat the oil in a deep non-stick pan and add the mustard seeds, fenugreek seeds and cumin seeds., When they crackle, add the asafetida and curry leaves and sauté on a medium flame for a few seconds., Lower the flame, add the curds-besan mixture and salt and mix well. Cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Keep aside., Just before serving, re-heat the kadhi, add the koftas, mix gently and cook on a medium flame for 1 to 2 minutes., Serve the healthy kofta kadhi hot garnished with coriander.] | [Energy, 119 cal, Protein, 7.4 g, Carbohydrates, 16.9 g, Fiber, 3.6 g, Fat, 2.4 g, Cholesterol, 0 mg, Sodium, 55.4 mg] | healthy-kofta-kadhi-5294r |
| rcp4062 | Healthy Koftas in Makhani Gravy | NA | NA | [blanched and chopped spinach, grated low-fat paneer (cottage cheese), rice flour (chawal ka atta), chopped green chillies, salt, chopped tomatoes, chopped onions, chopped garlic (lehsun), grated ginger (adrak), cinnamon (dalchini), cloves (laung / lavang), red pumpkin (bhopla / kaddu) cubes, oil, cumin seeds (jeera), chilli powder, dried fenugreek leaves (kasuri methi), sugar, salt, cornflour, low-fat milk] | 20 mins | 21 mins | [Punjabi Sabzis, Punjabi Paneer Recipes, Steamer, Non-stick Pan, Diabetic recipes, Diabetic Sabzis, Healthy Sabzis with Gravies] | 4Makes 4 servings | Punjabi | This dish is specially prepared for calorie conscious North Indian food fans. Take our word for it - these steamed koftas in a nourishing gravy are finger licking! Serve it with whole wheat parathas to make a satisfying meal. The innovative twist here is the use of red pumpkin and low-fat milk to impart a creamy and thick mouth-feel, very close to authentic makhani fare, without using any butter or cream. | [Combine all the ingredients in a deep bowl and mix well., Divide the mixture into 12 equal portions and shape each portion into an even sized round ball., Steam the koftas in a steamer for 4 to 5 minutes. Keep aside to cool slightly., Combine the tomatoes, onions, garlic, ginger, cinnamon, cloves, red pumpkin and ¾ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 8 to 10 minutes or till the vegetables are soft, while stirring occasionally., Remove the cinnamon and cloves and discard them. Keep the mixture aside to cool slightly and blend it in a mixer to a smooth mixture., Heat the oil in a non-stick kadhai and add the cumin seeds., When the seeds crackle, add the chilli powder and dried fenugreek leaves and sauté on a medium flame for a few seconds., Add the tomato-onion mixture, sugar and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Dissolve the cornflour in the milk, add it to the gravy and mix well. Cook on a medium flame for another 1 to 2 minutes, while stirring continuously. Keep aside., Just before serving, add the paneer palak koftas to the hot makhani gravy, mix gently and cook on a medium flame for 1 minute., Serve hot., 2½ cups chopped spinach gives you ½ cup of blanched and chopped spinach., Squeeze out all the water from the blanched spinach to make koftas.] | [Energy, 87 cal, Protein, 3.7 g, Carbohydrates, 13.8 g, Fiber, 2.8 g, Fat, 1.8 g, Cholesterol, 0 mg, Sodium, 50.9 mg] | healthy-koftas-in-makhani-gravy-4062r |
| rcp42000 | Healthy Kulfi | NA | NA | [cow's milk, saffron (kesar) strands, cornflour, cow's milk, sugar, cardamom (elaichi) powder] | 5 mins | 27 mins | [Kulfi, Indian Freezer, Quick 5 Ingredients, Sweet Recipes for Kids, Pregnancy Desserts, Calcium Rich Desserts, High Protein Desserts] | 7Makes 7 kulfis | Indian | One and a half tablespoons of sugar for 7 servings of kulfi – do the maths and you will realize just how much healthier this version is compared to traditional kulfi. This recipe gives you an opportunity to enjoy your all-time favourite desi dessert without much guilt. We have used medium-fat cow’s milk instead of ingredients like full-fat milk, condensed milk and cream. However, we have used a little bit of cornflour to get a rich consistency, which makes it seem just as good as the original. Easy to make, this Healthy Kulfi is just perfect with the right amount of sweetness and an awesomely luscious mouth-feel! You can also try other desserts like Lauki ki Kheer or Low Calorie Apple Crumble . | [Combine the cornflour and 1 tbsp of warm milk in a small bowl and mix well. Keep aside., Combine the saffron strands and the remaining 1 tbsp of warm milk in a small bowl and mix well. Keep aside., Heat the cow’s milk in a deep non-stick pan and boil on a medium flame for approx. 8 to 10 minutes, while stirring occasionally., Add the sugar, mix well and cook on a medium flame for 15 minutes, while scrapping the sides occasionally., Add the cornflour-milk mixture, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Switch off the flame, allow the mixture to cool completely. Once cooled, add the saffron-milk mixture and cardamom powder and mix well., Pour into 7 kulfi moulds and freeze for atleast 10 to 12 hours or till the kulfi is set., To unmould, allow the moulds to remain outside the refrigerator for 5 minutes and then unmould by inserting a wooden skewer stick or a fork in the centre of the kulfi and pulling it out., Serve immediately.] | [Energy, 161 cal, Protein, 3.9 g, Carbohydrates, 9.7 g, Fiber, 0.1 g, Fat, 4.9 g, Cholesterol, 0 mg, Sodium, 86.6 mg] | healthy-kulfi-42000r |
| rcp5567 | Healthy Lauki Kofta Curry, Indian Lauki ka Kofta | NA | NA | [grated bottle gourd (doodhi / lauki), mashed potatoes, besan (bengal gram flour), chopped green chillies, ginger-garlic (adrak-lehsun) paste, chaat masala, salt, oil, cumin seeds (jeera), grated onions, ginger (adrak) paste, garlic (lehsun) paste, grated tomatoes, turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, chilli powder, salt, cornflour low fat milk, garam masala] | 15 mins | 16 mins | [Punjabi Sabzis, Sabzis with Gravies, Traditional Indian Sabzis, Indian Curry recipes, North Indian, South Indian, Indian Party, Non-stick Pan, Healthy Heart Sabzi] | 4Makes 4 servings | Punjabi | healthy lauki kofta curry recipe | Indian lauki ka kofta | non fried bottle gourd kofta curry | healthy sabzi | with 42 amazing images. healthy lauki kofta curry recipe | Indian lauki ka kofta | non fried bottle gourd kofta curry | healthy sabzi is for all health conscious who are looking for low fat Punjabi sabzi. Learn how to make Indian lauki ka kofta. To make healthy lauki kofta curry, for the lauki koftas strain the liquid out of the bottle gourd and preserve it to add in the gravy. Combine all the ingredients in a non-stick pan and stir it over medium flame till the mixture leaves the sides of the pan. This will take 5 to 6 minutes. Remove and cool slightly. Divide this mixture into 14 equal portions and roll each portion into oval koftas. Keep aside. For the curry, heat the oil in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the onions and sauté on a medium flame for a minute. Add the ginger paste, garlic paste, tomatoes, turmeric powder, coriander-cumin seeds powder and chilli powder and cook for 1 to 2 minutes, while stirring occasionally. Add 1½ cups of water, mix well and bring to a boil for 2 to 3 minutes, while stirring occasionally. Add the salt and cornflour-water mixture, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the koftas, and garam masala, mix gently and cook on a medium flame for another 1 to 2 minutes. Serve hot with parathas or brown rice. These koftas are prepared with lauki in a larger proportion, in comparison to potato, to minimize the caloric value of the dish. Also, koftas are not deep-fried, but are simmered and cooked in the curry itself. This makes a tasty Indian lauki ka kofta. This non-fried bottle gourd kofta curry has the benefit of antioxidants like lycopene from tomatoes and vitamin C from bottle gourd. While heart patients and other healthy individuals can opt for this sabzi as compared to the cream and fat laden restaurant sabzis, it is best for diabetics and weight watchers to restrict it because of the use of potatoes and cornflour. Tips to make healthy lauki kofta curry. 1. The koftas tend to crumble if you boil them too much in the gravy. So, it's better to add them just before you're ready to serve them. 2. Do not grate the bottle gourd in advance as it will turn black. 3. You can add little sugar if you wish to. Enjoy healthy lauki kofta curry recipe | Indian lauki ka kofta | non fried bottle gourd kofta curry | healthy sabzi | with step by step photos. | [Strain the liquid out of the bottle gourd and preserve it to add in the gravy., Combine all the ingredients in a non-stick pan and stir it over medium flame till the mixture leaves the sides of the pan. This will take 5 to 6 minutes., Remove and cool slightly. Divide this mixture into 14 equal portions and roll each portion into oval koftas. Keep aside., Heat the oil in a deep non-stick pan and add the cumin seeds., When the seeds crackle, add the onions and sauté on a medium flame for a minute., Add the ginger paste, garlic paste, tomatoes, turmeric powder, coriander-cumin seeds powder and chilli powder and cook for 1 to 2 minutes, while stirring occasionally., Add 1½ cups of water, mix well and bring to a boil for 2 to 3 minutes, while stirring occasionally., Add the salt and cornflour-water mixture, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the koftas, and garam masala, mix gently and cook on a medium flame for another 1 to 2 minutes., Serve the healthy lauki kofta curry hot with parathas or brown rice., The koftas tend to crumble if you boil them too much in the gravy. So, it's better to add them just before you're ready to serve them.] | [Energy, 90 cal, Protein, 3.5 g, Carbohydrates, 14.3 g, Fiber, 3.7 g, Fat, 2.2 g, Cholesterol, 0 mg, Sodium, 15.5 mg] | healthy-lauki-kofta-curry-indian-lauki-ka-kofta-5567r |
| rcp3584 | Healthy Lemon Rice | NA | NA | [soaked and cooked brown rice, whole dry kashmiri red chillies, mustard seeds ( rai / sarson), urad dal (split black lentils), grated ginger (adrak), roasted chana dal (daria), curry leaves (kadi patta), turmeric powder (haldi), lemon, oil, salt, chopped coriander (dhania)] | 25 mins | 3 mins | [South Indian Rice, Onam recipes, Kerala Onam Sadya, Indian Party, Non-stick Pan, Pregnancy, Senior Citizen, Vitamin B1 Thiamine] | 3Makes 3 servings | Kerala | healthy lemon rice recipe | quick and easy healthy lemon rice | South Indian style healthy lemon rice | healthy lemon rice side dish | with 15 amazing images. healthy lemon rice is a slightly healthier version of the authentic lemon rice. To make healthy lemon rice, heat the oil in a non-stick pan and add the red chilies, mustard seeds, urad dal, ginger, chana dal and curry leaves. Then the seeds crackle, add the turmeric powder, rice, lemon juice and salt, mix well and cook for 2 minutes, while stirring occasionally. Serve the healthy lemon rice hot, garnished with chopped coriander. This healthy lemon rice side dish is ideal for the summer. Keep in mind the fact that the lemon juice has to be added judiciously to suit your palate so that you do not end up with a "khatta" or bland rice. The quick and easy healthy lemon rice has white rice been replaced with brown rice to make it slightly healthy.This adds a little to the fibre quotient. Brown rice is also a good source of vitamin B1, which helps in energy metabolism. However, check on its calorie count and if on a healthy regime then include a small portion of it. You can enjoy this South Indian style healthy lemon rice with rasam or just a bowl of salad. The lemon in the rice aids in the absorption of iron in your body due to its high vitamin C content. Tips for healthy lemon rice. 1. Use a deep pan or a broad pan for this recipe, so tossing rice is easy. 2. Do not make the recipe too much in advance, as the brown rice tends to turn dry and chewy with time. 3. This recipe is not recommended for diabetics. Enjoy healthy lemon rice recipe | quick and easy healthy lemon rice | South Indian style healthy lemon rice | healthy lemon rice side dish | with step by step photos. | [To make healthy lemon rice, heat the oil in a non-stick pan and add the red chilies, mustard seeds, urad dal, ginger, chana dal and curry leaves., When the seeds crackle, add the turmeric powder, rice, lemon juice and salt, mix well and cook for 2 minutes, while stirring occasionally., Serve the healthy lemon rice hot, garnished with chopped coriander.] | [Energy, 127 cal, Protein, 2.5 g, Carbohydrates, 23.3 g, Fiber, 1.3 g, Fat, 2.5 g, Cholesterol, 0 mg, Sodium, 2.1 mg] | healthy-lemon-rice-3584r |
| rcp7438 | Healthy Lentil Soup, Yellow Moong Dal Soup Recipe | NA | Vegan | [yellow moong dal (split yellow gram), chopped onions, carrot cubes, coconut oil olive oil, chopped onions, chopped garlic (lehsun), chopped celery (ajmoda), cooked barley, salt, freshly ground black pepper (kalimirch)] | 10 mins | 19 mins | [Indian Pressure Cooker, Pressure Cooker, Indian Cancer Patients, Vegan] | 4Makes 4 servings | Indian | healthy Indian lentil soup recipe | dal soup | moong dal vegetable soup with barley | with 45 amazing images. healthy Indian lentil soup is made from split yellow gram. Learn how to make moong dal vegetable soup with barley. The yellow colour and soothing mushiness of moong dal are a pleasant contrast to the vibrant orange colour and snappy juiciness of carrots, making this healthy lentil soup a very appealing entrée. Not only is it tasty, this sumptuousdal soup is also beneficial in keeping high blood pressure under control, thanks to the high potassium content of moong dal. This treat also comes at a lower calorie count of 96 calories for dal soup, as we have omitted cream and unhealthy cornflour. Serve with Whole Wheat Vegetable Burger, Masala Wheat Dosa or Paneer Tikka Kathi Rolls to make a satiating mini meal. Pro tips for healthy Indian lentil soup. 1. Add 2 tsp coconut oil or olive oil. Don't use processed seeds oils as they are high in omega-6 fatty acids, which can promote inflammation in the body. 2. Add 1/2 cup carrot cubes. Carrots act as a thickener in soup and can prevent the need to use cornflour. Carrots contain pectin, a type of soluble fiber that can help to thicken soups and stews. When carrots are cooked, the pectin breaks down and releases into the liquid, helping to thicken it. 3. Add freshly ground black pepper. Freshly ground black pepper has a sharp, pungent flavor that helps to brighten up the flavor of the lentil soup. Enjoy healthy Indian lentil soup recipe | dal soup | moong dal vegetable soup with barley | with step by step photos. | [Wash and soak the moong dal in enough for 2 to 3 hours. Drain well., Combine the moong dal, onions, carrots and 2 cups of water in a pressure cooker., Pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Allow it to cool and blend with a hand mixer or in a mixer to a smooth purée. Keep aside., To make healthy indian lentil soup, heat the coconut oil or olive oil in a deep non-stick pan., Add the onions, garlic and celery and sauté on a medium flame for 1 minute., Add the moong dal purée, 1 cup of water, mix well and cook on a slow flame for 3 to 4 minutes, while stirring occasionally., Add the barley, salt, pepper and mix well and cook on a slow flame for 3 to 4 minutes, while stirring occasionally., Serve healthy indian lentil soup immediately., Pearl barley is easily available at local chemists. Wash it thoroughly and cook in boiling water like rice., The water in which barley is cooked is nutritious and rich in antioxidants that help to fight diseases., It can be used for kneading dough or added to buttermilk or soups.] | [Energy, 96 cal, Protein, 3.6 g, Carbohydrates, 14.2 g, Fiber, 1.7 g, Fat, 2.7 g, Cholesterol, 0 mg, Sodium, 14.3 mg] | healthy-lentil-soup-yellow-moong-dal-soup-recipe-7438r |
| rcp798 | Healthy Macaroni Vegetable Soup | NA | NA | [olive oil, chopped garlic (lehsun), chopped onions, chopped carrot, blanched , peeled and chopped tomatoes, chopped coloured capsicum, chopped basil, tomato pulp, dried oregano, dry red chilli flakes (paprika), vegetable stock, cooked whole wheat pasta, chopped paneer (cottage cheese), salt, lemon juice, chopped parsley coriander (dhania)] | 15 mins | 12 mins | [Continental food, Italian Soups, Indian Pressure Cooker, Boiled Indian recipes, Italian Party, Healthy Clear Soups, Healthy Chunky Soups Broth] | 5Makes 5 servings | Indian | healthy macaroni vegetable soup recipe | mix vegetable clear soup with wheat macaroni | pasta paneer vegetable soup | with 25 amazing images. Craving comfort food but looking for a lighter option? Look no further than healthy macaroni vegetable soup! Learn how to make healthy macaroni vegetable soup recipe | mix vegetable clear soup with wheat macaroni | pasta paneer vegetable soup | A healthy macaroni soup is a comforting and nourishing dish that combines the goodness of vegetables, whole wheat macaroni, and flavorful broth. This mix vegetable clear soup with wheat macaroni packs in vibrant flavor and essential nutrients. You can customize it with a variety of colorful vegetables, like carrots, peas, and spinach, ensuring a good dose of vitamins and fibre, Broth forms the base, keeping the soup lower in fat than cream-based options. Whole-wheat macaroni adds a bit of complex carbohydrates for sustained energy, without weighing down the dish. With its versatility and focus on wholesome ingredients, this healthy macaroni vegetable soup is good for weight loss and a delicious way to warm up from the inside out. This hearty and wholesome macaroni vegetable soup is not only delicious but also provides a balanced meal packed with essential nutrients, making it a perfect choice for a complete meal. pro tips to make healthy macaroni vegetable soup: 1. You can also add vegetables like chopped broccoli, spinach, bell peppers, mushrooms, or even zucchini. 2. Vegetable stock provides a rich flavor for the soup instead of adding just water. Vegetable stock is packed with vitamins, minerals, and antioxidants extracted from the vegetables used in its preparation. 3. If you like a thick soup you can add oats flour slurry to it. Enjoy healthy macaroni vegetable soup recipe | mix vegetable clear soup with wheat macaroni | pasta paneer vegetable soup | with detailed step by step photos. | [To make healthy macaroni vegetable soup recipe, heat olive oil in a deep pan, add garlic, onions and saute for 2 minutes., Add carrots, tomatoes, capsicum and basil. Saute on a medium flame for 3 to 4 minutes, while stirring occasionally., Add the tomato pulp, oregano, chilli flakes and cook further for 2 to 3 minutes., Add the vegetable stock, cooked pasta, paneer, salt and pepper to taste., Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Switch off the flame, add lemon juice and parsley and mix well., Serve healthy macaroni vegetable soup hot.] | [Energy, 125 cal, Protein, 4.3 g, Carbohydrates, 14.2 g, Fiber, 3.4 g, Fat, 5.6 g, Cholesterol, 0 mg, Sodium, 28 mg] | healthy-macaroni-vegetable-soup-798r |
| rcp42405 | Healthy Methi Dal, Methi Dal Dry | Dinner | NA | [chopped fenugreek (methi), toovar (arhar) dal, turmeric powder (haldi), oil, cumin seeds (jeera), chopped onions, chopped ginger (adrak), chopped garlic (lehsun), slit green chilli, whole dry kashmiri red chilli, chopped tomatoes, chilli powder, asafoetida (hing), garam masala, salt] | 15 mins | 30 mins | [High Fiber, Diabetic Dals & Kadhis, High Protein Dals, Kadhis, High Fiber Lunch, High Fiber Main Dish, Dinner, High Fiber Recipes for Constipation, High Fiber Indian Recipes for Diabetes] | 4Makes 4 servings | Indian | methi dal recipe | methi toovar dal | toor dal with fresh fenugreek | methi dal fry | with 33 amazing images. methi dal is a dal with a health touch, suitable for one and all. Learn how to make methi dal fry. Add more punch to the everyday toovar dal by teaming it up with tongue-tickling fenugreek leaves to make methi toovar dal. Methi leaves have a very attractive flavour and aroma – its unique bitterness is actually pleasing to the palate and quite addictive! Here, it perks up the flavour of toovar dal, along with other everyday ingredients like ginger, onions and a couple of spice powders. To make methi dal, combine the toovar dal, turmeric powder and 1½ cups of water in pressure cooker, mix well and pressure cook for 3 whistles. Heat the oil in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the garlic, ginger, green chilli and red chillies and sauté on a medium flame for 1 minute. Add the onions and sauté on a medium flame for 2 minutes. Add the tomatoes, asafoetida, chilli powder, garam masala and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes. Add the fenugreek leaves, mix well and cook on a medium flame for 2 minutes. Add the cooked dal, salt and 2 cups of water, mix well and cook on a medium flame for 4 minutes. Serve hot. This mouth-watering toor dal with fresh fenugreek is also extremely healthy, brimming with nutrients like iron, zinc and protein. It is good for weight-watchers, diabetics and senior citizens too. However, toovar dal is slightly difficult to digest, hence senior citizens must avoid having at night time. Serve it with plain phulkas, and your whole family will enjoy the nourishing meal. Tips for methi dal. 1. Clean and wash the fenugreek leaves and toovar dal very well to remove all the dirt. 2. You can grate the ginger instead of chopping it finely. 3. Toovar dal can be replaced with chana dal too. Enjoy methi dal recipe | methi toovar dal | toor dal with fresh fenugreek | methi dal fry | with step by step photos below. | [To mak methi toovar dal, combine the toovar dal, turmeric powder and 1½ cups of water in pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Mix the dal well with a spoon. Keep aside., Heat the oil in a deep non-stick pan and add the cumin seeds., When the seeds crackle, add the garlic, ginger, green chilli and red chillies and sauté on a medium flame for 1 minute., Add the onions and sauté on a medium flame for 2 minutes., Add the tomatoes, asafoetida, chilli powder, garam masala and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the fenugreek leaves, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the cooked dal, salt and 2 cups of water, mix well and cook on a medium flame for 4 minutes, while stirring occasionally., Serve the methi toovar dal hot.] | [Energy, 175 cal, Protein, 9.8 g, Carbohydrates, 26.6 g, Fiber, 4.8 g, Fat, 3.3 g, Cholesterol, 0 mg, Sodium, 20.2 mg] | healthy-methi-dal-methi-dal-dry-42405r |
| rcp22356 | Healthy Methi Jowar Muthia, Gluten Free Muthia | Snacks | NA | [chopped fenugreek (methi), jowar (white millet) flour, curd (dahi), lemon juice, ginger-green chilli paste, turmeric powder (haldi), baking soda, salt, oil, cumin seeds (jeera), fennel seeds (saunf), asafoetida (hing), curry leaves (kadi patta), chopped coriander (dhania)] | 15 mins | 15 mins | [Gujarati Farsans, Gujarati Breakfast, Quick breakfast, Indian Steamed Snacks, Evening Tea Snacks, Steamer, Non-stick Pan] | 4Makes 4 servings | Gujarati | methi jowar muthia recipe | Indian jowar muthia | healthy methi jowar steamed muthia | muthia gluten free | with 29 amazing images. methi jowar muthia recipe | Indian jowar muthia | healthy methi jowar steamed muthia | muthia gluten free is a non-fried snack with a perfect blend of flavour and texture. Learn how to make Indian jowar muthia. To make methi jowar muthia, combine the fenugreek leaves, jowar flour, curds, lemon juice, ginger-green chilli paste, turmeric powder, baking soda and salt in a deep bowl and knead into a soft dough using approx. ¼ cup of water. Divide the dough into 2 equal portions and shape each portion into a cylindrical roll of approx. 125 mm. (5") long. Place both the rolls on a greased steaming dish and steam in a steamer over a medium flame for 15 minutes. Remove, cool completely and cut into 25 mm. (1") thick slices. Keep aside. Heat the oil in a broad non-stick pan, add the cumin seeds, fennel seeds, asafoetida and curry leaves and sauté on a medium flame for 1 minute. Add the muthias and sauté on a medium flame for 3 to 4 minutes, while tossing occasionally. Serve immediately garnished with coriander. Here is a scrumptious snack made of healthy jowar flour, which is sure to make you drool. Jowar is a healthy cereal for those with acidity, and it is known for its alkaline properties. In Indian jowar muthia it is used to make tasty, steamed snack. The muthia gluten free are then flavoured with a tempering that includes fennel seeds, cumin and asafoetida, which not only boost the taste and aroma of this snack, but also aid in digestion. To make it more stomach-friendly and prevent acidity, ginger green chilli paste is optional. You can avoid it completely and yet you assured of a toothsome breakfast. You can take this healthy methi jowar steamed muthia to work too, so you can have a quick and healthy start to your day. But they are best consumed within 1 hour of preparation. weight-watchers, diabetics and heart patients too can enjoy this snack. They can benefit from the fibre the jowar flour and fenugreek lends. Tips to make methi jowar muthia. 1. You can add sesame seeds in the tempering. 2. Grease the steaming dish properly so that the muthia doesn’t stick. 3. For non-diabetics, you can add 1 tsp sugar in the dough to balance the taste. Enjoy methi jowar muthia recipe | Indian jowar muthia | healthy methi jowar steamed muthia | muthia gluten free | with step by step photos. | [Combine the fenugreek leaves, jowar flour, curds, lemon juice, ginger-green chilli paste, turmeric powder, baking soda and salt in a deep bowl and knead into a soft dough using approx. ¼ cup of water., Divide the dough into 2 equal portions and shape each portion into a cylindrical roll of approx. 125 mm. (5") long., Place both the rolls on a greased steaming dish and steam in a steamer over a medium flame for 15 minutes., Remove, cool completely and cut into 25 mm. (1") thick slices. Keep aside., Heat the oil in a broad non-stick pan, add the cumin seeds, fennel seeds, asafoetida and curry leaves and sauté on a medium flame for 1 minute., Add the muthias and sauté on a medium flame for 3 to 4 minutes, while tossing occasionally., Serve immediately garnished with coriander., These muthias are best consumed within 1 hour of preparation.] | [Energy, 129 cal, Protein, 3.6 g, Carbohydrates, 19.3 g, Fiber, 2.9 g, Fat, 3.8 g, Cholesterol, 3 mg, Sodium, 9.4 mg] | healthy-methi-jowar-muthia-gluten-free-muthia-22356r |
| rcp40336 | Healthy Momos | NA | NA | [whole wheat flour (gehun ka atta), salt, blanched and finely chopped broccoli, chopped bean sprouts, ginger (adrak) paste, green chilli paste, chopped garlic (lehsun), sugar, whole wheat flour (gehun ka atta)] | 15 mins | 10 mins | [Healthy Indian Recipes, Steam, Chinese Party, Western Party, Cocktail Party, Steamer, Low Carb Diet] | 12Makes 12 momos | Indian | whole wheat momos recipe | healthy veg momos | zero oil steamed momos | atta momos | with 15 amazing images. Momos are dumplings which are derived from South - asia and are native to northeast India.Momos have now become traditional delicacy in Nepal. We have adapted the momos recipe to make it healthy veg momos which is zero oil steamed momos. Momos, also fall under the category of Indian street food and sold all over India now. They can be either fried, steamed or pan-seared. You can stuff them with various fillings be it savoury or sweet. Momos top the charts when it comes to Oriental cuisine. They are satiating and versatile, packed with the choicest of ingredients that are sure to delight your palate. This healthy momo recipe is made with whole wheat flour outer covering and a nutritious stuffing of broccoli and bean sprouts. There is no fat used in this veg momo recipe as the broccoli used is precooked. This is the easiest healthy veg momos recipe, yet steaming takes a little while, but trust me the outcome is worth the wait. To make healthy momos, combine the whole wheat flour and a little salt in a deep bowl, mix well and knead into a soft dough using enough water. Keep aside.To make the stuffing, combine the broccoli, bean sprouts, ginger paste, green chilli paste, garlic, sugar and salt in a bowl and mix well. You can use any vegetables of your choice, just make sure the veggies are properly chopped and shredded. Keep the stuffing aside. Divide the dough into 12 equal portions. Roll out a portion of the dough into a 75 mm. (3") diameter circle using a little whole wheat flour for rolling and place 1 tbsp of the prepared stuffing in the centre of the circle. Fold over to make a semi-circle and press the edges lightly with your fingers to seal it. Bring both the corners of the semi-circle one over the other and again pinch it with your fingers to seal it together. steam in a steamer for 10 mins and while placing them make sure they aren't touching one another or they might just stick , make sure you do not over cook them or the covering will tend to dry out and once your momos seem glossy and non sticky, whole wheat momos are ready!!! Here, in this version of Healthy Momos, the covering is made using whole wheat flour instead of refined maida, which is commonly used. And, instead of the regular stuffing of mixed veggies sautéed in oodles of oil, here we have used an oil-free filling of protein rich bean sprouts and antioxidant-rich broccoli. Follow the exact procedure to make the world's healthiest whole wheat momos! Serve whole wheat momos recipe with Schezuan Sauce or Hot and Sweet Chillli sauce. Enjoy whole wheat momos recipe | healthy veg momos | zero oil steamed momos | atta momos with detailed step by step recipe photos | [To make healthy momos, combine the whole wheat flour and a little salt in a deep bowl, mix well and knead into a soft dough using enough water. Keep aside., Combine the broccoli, bean sprouts, ginger paste, green chilli paste, garlic, sugar and salt in a bowl and mix well. Keep the stuffing aside., Divide the dough into 12 equal portions., Roll out a portion of the dough into a 75 mm. (3") diameter circle using a little whole wheat flour for rolling and place 1 tbsp of the prepared stuffing in the centre of the circle., Fold over to make a semi-circle and press the edges lightly with your fingers to seal it., Bring both the corners of the semi-circle one over the other and again pinch it with your fingers to seal it together., Repeat steps 4 to 6 to make 11 more momos., Steam the momosin a steamer for 10 minutes., Serve the healthy momos immediately.] | [Energy, 20 cal, Protein, 0.8 g, Carbohydrates, 4.2 g, Fiber, 0.7 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 1.5 mg] | healthy-momos-40336r |
| rcp41425 | Healthy Mooli Fruit Raita, Spiced Yogurt Raita with Radish | NA | NA | [grated radish (mooli), chopped black grapes, orange segments, chopped apple, curd (dahi), salt, chopped green chillies, black salt (sanchal)] | 15 mins | 0 mins | [Raitas, Mother's Day, Teachers Day, Indian Party, Quick Healthy Recipes, Home Remedies, Marathoners, Endurance Athletes, Triathlete] | 4Makes 4 servings | Indian | mooli and fruit raita recipe | spiced yogurt raita with radish | healthy mooli fruit raita | moolangi fruit raita | with 19 amazing images. mooli and fruit raita recipe | spiced yogurt raita with radish | healthy mooli fruit raita | moolangi fruit raita is a fiber rich accompaniment. Learn how to make spiced yogurt raita with radish. To make mooli and fruit raita, combine the curds and salt in a deep bowl and mix well using a whisk. Add all the remaining ingredients and mix well. Refrigerate for atleast 30 minutes and serve chilled. Radish is a vegetable that we tend to associate with parathas and subzis, and rarely with raitas. Even more so, you might never have thought of combining it with fruits to make a unique moolangi fruit raita! Indeed, this is a very innovative raita, one of its kind! The mild spiciness of radish together with the tang of oranges, the sourness of grapes and the mellow sweetness of apples gives the raita a range of textures and flavours, which you will thoroughly enjoy. A dash of black salt and green chillies add to the peppy taste of the spiced yogurt raita with radish, making it a true tongue-tickler! Benefit from the fibre and vitamin C the fruits and radish in this healthy mooli fruit raita has to lend. While fibre will help to maintain digestive health, vitamin C is an immune booster nutrient which helps to prevent diseases. Tips for mooli and fruit raita. 1. You can also add other fruits like pomegranate and pineapple. 2. Health conscious can replace full fat curd with low fat curd. Enjoy mooli and fruit raita recipe | spiced yogurt raita with radish | healthy mooli fruit raita | moolangi fruit raita | with step by step photos. | [To make healthy mooli fruit raita, combine the curds and salt in a deep bowl and mix well using a whisk., Add all the remaining ingredients and mix well., Refrigerate for atleast 30 minutes and serve chilled.] | [Energy, 106 cal, Protein, 3.2 g, Carbohydrates, 10.5 g, Fiber, 1.3 g, Fat, 4.2 g, Cholesterol, 10 mg, Sodium, 21.6 mg] | healthy-mooli-fruit-raita-spiced-yogurt-raita-with-radish-41425r |
| rcp36411 | Healthy Moong Chaat | Snacks | NA | [sprouted moong (whole green gram), oil, mustard seeds ( rai / sarson), cumin seeds (jeera), curry leaves (kadi patta), chopped onions, ginger-garlic (adrak-lehsun) paste, chilli powder, turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, chopped tomatoes, salt, whisked curds (dahi), salt, chopped onions, chopped tomatoes, chopped coriander (dhania), chilli powder] | 10 mins | 8 mins | [Chaat, Evening Tea Snacks, Non-stick Pan, High Fiber Foods for Kids, Kids Weight Loss, Indian Teen, Calcium Rich Indian Recipes] | 2Makes 2 servings | Indian | healthy moong chaat recipe | moong sprouts chaat | sprouted moong chaat | sprouts chaat for weight loss | with 20 amazing images. healthy moong chaat is a tasty snack which you can rely on as a healthy alternative to fried snacks. Learn how to make sprouts chaat for weight loss. Appetising moong sprouts, onions and tomatoes topped with cooling dahi, this moong sprouts chaat is loaded with nutrients like calcium, protein, magnesium, phosphorus, fibre and folic acid. To make healthy moong chaat, heat the oil in a broad non-stick pan and add the mustard seeds and cumin seeds. When the seeds crackle, add the curry leaves and onions and sauté on a medium flame for 1 to 2 minutes. Add the ginger-garlic paste, chilli powder, turmeric powder, coriander-cumin seeds powder, tomatoes, sprouted moong, ¼ cup of water and salt, mix well and cook on a medium flame for 4 to 5 minutes or till the moong is partially cooked, while stirring occasionally. Remove from the flame and allow it to cool slightly. Divide the sprouted mixture into two equal portions. Place one portion of the sprouted moong mixture in a bowl, pour 2 tbsp of fresh curds and sprinkle a little salt, 1 tbsp of onions, 1 tbsp of tomatoes, 1 tbsp of coriander and a pinch of chilli powder over it. Repeat step 5 to make 1 more serving. Serve the healthy moong chaat immediately. Brimming with good health, this tasty sprouts chaat for weight loss can be tossed up in a jiffy and is the perfect answer to sudden hunger pangs. Always keep some sprouted moong ready in your fridge, so you can prepare this often for your loved ones. With 140 calories and 7.9 g of protein, it is an ideal option at snack time for weight-watchers. The protein along with the fibre from moong sprouts will keep you satiated for a long time. Interestingly, the sprouted moong mixture is a nice and crunchy snack to have just as it is, even without the toppings! But the addition of dahi in sprouted moong chaat along with onions and tomatoes add little creamy and crunchy texture both at the same time. This healthy moong chaat will also help you stock up on B vitamins which are crucial for energy metabolism. The folate (vitamin B9) is also brimming in this salad. It has a role to play in keeping our heart healthy. The onions and tomatoes also add in antioxidants allium and lycopene respectively which helps us reduce inflammation in the body. Health Tips for healthy moong chaat. 1. Heart patients as well women with PCOS can include this chaat in their diet. 2. For diabetics we suggest ½ to ¾ serving at snack time. 3. Pregnant women too can benefit from this healthy portion at any time of the day. 4. Kids are also sure to enjoy its crunch, try it! Enjoy how to make healthy moong chaat recipe | moong sprouts chaat | sprouted moong chaat | sprouts chaat for weight loss | with detailed step by step photos and video below. | [To make healthy moong chaat , heat the oil in a broad non-stick pan and add the mustard seeds and cumin seeds., When the seeds crackle, add the curry leaves and onions and sauté on a medium flame for 1 to 2 minutes., Add the ginger-garlic paste, chilli powder, turmeric powder, coriander-cumin seeds powder, tomatoes, sprouted moong, ¼ cup of water and salt, mix well and cook on a medium flame for 4 to 5 minutes or till the moong is partially cooked, while stirring occasionally., Remove from the flame and allow it to cool slightly. Divide the sprouted mixture into two equal portions., Place one portion of the sprouted moong mixture in a bowl, pour 2 tbsp of fresh curds and sprinkle a little salt, 1 tbsp of onions, 1 tbsp of tomatoes, 1 tbsp of coriander and a pinch of chilli powder over it., Repeat step 5 to make 1 more serving., Serve the healthy moong chaat immediately.] | [Energy, 140 cal, Protein, 7.9 g, Carbohydrates, 20.4 g, Fiber, 5.7 g, Fat, 3 g, Cholesterol, 0 mg, Sodium, 12 mg] | healthy-moong-chaat-36411r |
| rcp37438 | Healthy No Bake Cookies, Peanut Butter and Muesli Cookies | Snacks | NA | [digestive biscuits, muesli, wheat bran, powdered flaxseeds (alsi), peanut butter, vanilla essence, chocolate chips, desiccated coconut] | 5 mins | 0 mins | [American Ice - Creams & Deserts, No Cook Indian, Sweet Snacks, School Time Snacks, Evening Tea Snacks, Cookies, Eggless Cookies, Raksha - Bandhan] | 10Makes 10 cookies (10 cookie ) | Indian | healthy no bake cookies recipe | quick Indian 5 minute no bake cookies | eggless no cook cookies | with 20 amazing images. healthy no bake cookies recipe | quick Indian 5 minute no bake cookies | eggless no cook cookies is a soft cookie with the creaminess of peanut butter and the crunch of muesli. Learn how to make quick Indian 5 minute no bake cookies. To make healthy no bake cookies, place the biscuits in a bowl and crush to a coarse powder with the help of your hands. Add the muesli, wheat bran, flax seeds, peanut butter, vanilla essence and chocolate chips and mix well. Knead the mixture very well into a dough using your hands. Divide the mixture into 10 equal portions and roll out each portion into a ball. Flatten each ball between your palms to form a thick disc shaped cookie. Roll the prepared cookies in desiccated coconut till they are evenly coated from both the sides. Refrigerate for at least 1 hour and serve chilled. Here is how you can make a toothsome cookie within minutes, without even requiring any baking! Crushed digestive biscuits together with crunchy and wholesome ingredients like muesli and wheat bran are mixed into a dough, shaped into cookies. That’s all there is to eggless no cook cookies! Dotted with chocolate chips and dusted with desiccated coconut, these quick Indian 5 minute no bake cookies are not only easy to prepare but extremely tasty too, so your kids would love to see it in their tiffin boxes! These cookies can be stored in an air-tight container for up to 15 days, so you can prepare them in advance to save time in the morning. Fibre rich ingredients like digestive biscuits, muesli, wheat bran and flax seeds make it a complete nourishing pick. With no added sugar, these healthy no bake cookies are a wise pick for weight-watchers and women with PCOS. They can munch on it as a dessert or a healthy snack in between meals. The peanut butter adds in protein, while the vanilla essence perfectly brings up the flavour a notch higher. Tips for no bake cookies. 1. Store no bake cookies in the fridge for upto 15 days. 2. We suggest you use homemade peanut butter which is sugar free. 3. Also ensure the muesli you buy does not have added sugar. When you have time on hand, make your own healthy muesli at home. Enjoy healthy no bake cookies recipe | quick Indian 5 minute no bake cookies | eggless no cook cookies | with step by step photos. | [To make healthy no bake cookies, place the biscuits in a bowl and crush to a coarse powder with the help of your hands., Add the muesli, wheat bran, flax seeds, peanut butter, vanilla essence and chocolate chips and mix well., Knead the mixture very well into a dough using your hands., Divide the mixture into 10 equal portions and roll out each portion into a ball., Flatten each ball between your palms to form a thick disc shaped cookie., Roll the prepared cookies in desiccated coconut till they are evenly coated from both the sides., Refrigerate the healthy no bake cookies for at least 1 hour and serve chilled., Store in an air-tight container, and pack in an air-tight tiffin box.] | [Energy, 157 cal, Protein, 1.9 g, Carbohydrates, 13.1 g, Fiber, 1 g, Fat, 11.3 g, Cholesterol, 21 mg, Sodium, 70.2 mg] | healthy-no-bake-cookies-peanut-butter-and-muesli-cookies-37438r |
| rcp42521 | Healthy Oats Dosa | Snacks | NA | [quick cooking rolled oats, urad dal (split black lentils), salt, ghee, sambhar] | 2 mins | 20 mins | [Different Types of Dosa, Breakfast Idlis / Dosas / Uttapam, Quick Evening Snacks, Evening Tea Snacks, Tava, Diabetic Breakfast, Diabetic Starters & Snacks] | 5Makes 5 dosas | NA | oats dosa recipe | oats dosa for weight loss | Indian oats dosa with urad dal | oats dosa – healthy breakfast | with 17 amazing images. oats dosa is a dosa which requires no soaking – you just need to blend and ferment, so it is relatively easier. Learn how to make Indian oats dosa with urad dal. Here is an Indian oats dosa with urad dal which is devoid of rice. It is made with fibre-rich oats and is good for diabetics. It is gluten-free and a good source of protein. To make oats dosa, combine the oats and urad dal in a mixer and blend to a smooth powder. Add 1½ cups of water and blend again till smooth. Transfer the mixture into a deep bowl, cover it with a lid and keep aside to ferment in a warm place for 10 to 12 hours. After fermentation, add the salt and mix the batter very well. Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle. Smear 1 tsp of ghee over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp. Fold over to make a semi-circle or a roll. Repeat steps 5 to 8 to make 4 more dosas. Serve immediately with sambhar. Idli and Dosas need no introduction. One of the most famous South Indian breakfast or snack dishes, the dosa is quite versatile too. This oats dosa is a healthy breakfast option. The oats dosa for weight loss tastes as good as regular dosas, especially when served with the trademark coconut chutney and sambar team! Being free of high glycemic index rice, this dosa is perfect for an obesity menu too. Heart patients and those with high blood pressure too can include them in their diet. Tips for oats dosa. 1. In the winter season, the batter takes a little more time to ferment than 12 hours. To speeden up the process of fermentation, you can add ½ tsp of fenugreek seeds along with water before fermentation. 2. Cook the dosa on a high flame for uniform cooking and golden brown colour. You can also try other dosa recipes like Quinoa Dosa. Enjoy oats dosa recipe | oats dosa for weight loss | Indian oats dosa with urad dal | oats dosa – healthy breakfast | with step by step images and video below. | [Combine the oats and urad dal in a mixer and blend to a smooth powder., Add 1½ cups of water and blend again till smooth., Transfer the mixture into a deep bowl, cover it with a lid and keep aside to ferment in a warm place for 10 to 12 hours., After fermentation, add the salt and mix the batter very well., Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth., Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle., Smear 1 tsp of ghee over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp., Fold over to make a semi-circle or a roll., Repeat steps 5 to 8 to make 4 more dosas., Serve immediately with sambhar.] | [Energy, 144 cal, Protein, 5.4 g, Carbohydrates, 17 g, Fiber, 3 g, Fat, 6.2 g, Cholesterol, 0 mg, Sodium, 4.8 mg] | healthy-oats-dosa-42521r |
| rcp5286 | Healthy Oats Roti, Oats Paratha | BreakFast | NA | [whole wheat flour (gehun ka atta), quick cooking rolled oats, chopped onions, chopped coriander (dhania), chopped green chillies, salt, peanut oil, whole wheat flour (gehun ka atta)] | 5 mins | 20 mins | [Punjabi roti recipes | Punjabi parathas, Low Cal Breakfast, Indian Rotis, Tava, Diabetic Rotis and Parathas, Acidity Rotis & Parathas, High Fiber Indian Recipes for Pregnancy] | 10Makes 10 rotis | Punjabi | oats roti recipe | oats paratha | oats roti for weight loss | healthy oats roti | with 21 amazing images. oats roti recipe | oats paratha | oats roti for weight loss | healthy oats roti is a nourishing Indian bread which can be served for breakfast as well as main course. Learn how to make oats paratha. To make oats roti, combine the wheat flour, oats, onions, green chillies, coriander, salt and 1 tsp of peanut oil and knead into a soft dough using a little water. Cover with a lid and keep aside for 15 to 20 minutes. Divide the dough into 10 equal portions and roll each portion into 125 mm. (5") diameter round using a little wheat flour for rolling. Heat a non-stick tava (griddle) and cook each roti, using ½ tsp of peanut oil, till it turns golden brown in colour from both the sides. Serve the oats roti immediately. Healthy oats roti is an easy simple recipe to make. What makes the oats roti healthy? 4 key ingredients. Oats, whole wheat flour, onions and peanut oil. Oats are a rich source of soluble fibre'beta-glucan', which is a potent cholesterol-lowering agent. These are also said to be one of the best friend of your heart, as they promote production of HDL (good cholesterol) and lower total cholesterol in the body. Secondly the flour used with oats in oats paratha is whole wheat flour which is high in fibre than refined flour. Addition of onions not only add flavour but also a touch of antioxidants like quercetin which will help to reduce inflammation in the body. Further we suggest the use of peanut oil to cook these oats rotis, as the MUFA content in this oil helps to protect the heart. Serve these oats roti for weight loss immediately to diabetics, those aiming weight loss or to heart patients. They are sure to enjoy its texture. For a really healthy treat pair the oats roti with fresh low fat curds, a cholesterol-friendly subzi like carrot methi subzi or healthy Moong Dal Sultani. Tips for oats paratha. 1. Onions and coriander can be replaced with spring onion whites and greens. 2. Serve oats paratha with matki sabzi or corn palak sabzi to make a nourishing meal. Enjoy oats roti recipe | oats paratha | oats roti for weight loss | healthy oats roti | with step by step photos. | [To make oats roti, combine the wheat flour, oats, onions, green chillies, coriander, salt and 1 tsp of peanut oil and knead into a soft dough using a little water., Cover with a lid and keep aside for 15 to 20 minutes., Divide the dough into 10 equal portions and roll each portion into 125 mm. (5") diameter round using a little wheat flour for rolling., Heat a non-stick tava (griddle) and cook each roti, using ½ tsp of peanut oil, till it turns golden brown in colour from both the sides., Serve the to make oats roti immediately.] | [Energy, 88 cal, Protein, 2.3 g, Carbohydrates, 12.3 g, Fiber, 2 g, Fat, 3.5 g, Cholesterol, 0 mg, Sodium, 3.1 mg] | healthy-oats-roti-oats-paratha-5286r |
| rcp42815 | Healthy Peanut Butter Multigrain Toast, 2 Ways Indian Style | BreakFast | NA | [multigrain bread, homemade peanut butter, chopped strawberries] | 5 mins | 3 mins | [Quick breakfast, Breakfast Sandwiches, Evening Tea Snacks, Bread Snack, Quick Snacks / Quick Starters, Quick Breakfast Indian, Quick Healthy Recipes] | 2Makes 2 toasts | Indian | healthy peanut butter multigrain toast recipe | multigrain toast with peanut butter | peanut butter toast with strawberries | healthy snack and breakfast | with 5 amazing images. healthy peanut butter multigrain toast recipe | multigrain toast with peanut butter | peanut butter toast with strawberries | healthy snack and breakfast is a healthy, balanced Indian snack or breakfast that can be made in a matter of minutes. Learn how to make peanut butter toast with strawberries. To make healthy peanut butter multigrain toast, toast the multigrain bread slices in a pop up toaster. Spread ¾ tbsp of peanut butter over each toasted multigrain bread slice. Top each toasted buttered multigrain bread slice with half the strawberries to get multigrain toast with peanut butter and strawberries. Serve immediately. The heavenly combination of rich peanut butter and fresh strawberries paired with multigrain bread in peanut butter toast with strawberries will keep you full and energised for hours. Peanut butter is a good source of protein with MCT (medium chain triglycerides). A slice of this toast yields 4.3 g of protein. We highly suggest you use homemade peanut butter to make multigrain toast with peanut butter as it has no sugar, vegetable oil. See our homemade peanut butter recipe made with healthy coconut oil. We have used strawberries as they are in season from November to February in India. The strawberries pair very well with this healthy snack and breakfast and help cut the richness of the peanut butter. You can also use blueberries or raspberries or other berries that are in season. The berries are a rich source of vitamin C and other antioxidants which help to reduce inflammation in the body and build the body's defence against various bacteria and viruses. We use multigrain bread which is more nutritious than white or brown bread. This is thus rich in fibre (2.2 g of fibre / slice), which works towards a healthy gut. It gives a satiety and avoids binge eating. We recommend using homemade Indian multigrain bread made with jowar, ragi, bajra and whole wheat flour when on a weight loss or healthy heart diet. Enjoy healthy peanut butter multigrain toast recipe | multigrain toast with peanut butter | peanut butter toast with strawberries | healthy snack and breakfast | with step by step photos. | [To make healthy peanut butter multigrain toast, toast the multigrain bread slices in a pop up toaster., Spread ¾ tbsp of peanut butter over each toasted multigrain bread slice., Top each toasted buttered multigrain bread slice with half the strawberries to get multigrain toast with peanut butter and strawberries. Serve immediately.] | [Energy, 131 cal, Protein, 4.3 g, Carbohydrates, 18 g, Fiber, 2.2 g, Fat, 5 g, Cholesterol, 0 mg, Sodium, 5.1 mg] | healthy-peanut-butter-multigrain-toast-2-ways-indian-style-42815r |
| rcp42432 | Healthy Ponkh Snack, No Cooking | Snacks | NA | [ponkh, chopped coriander (dhania), lemon juice, chilli powder, black salt (sanchal), cumin seeds (jeera) powder, salt] | 5 mins | 0 mins | [Gujarati Farsans, Quick Evening Snacks, Indian Snacks for Entertaining, Jain Snacks, School Time Snacks, Evening Tea Snacks, Indian Party] | 2Makes 2 servings | Gujarati | healthy ponkh snack recipe | hurda recipe | quick homemade ponkh snack | Indian snack no cooking recipe | with 9 amazing images. healthy ponkh snack recipe | hurda recipe | quick homemade ponkh snack | Indian snack no cooking recipe is a healthy no cooking, non-fried snack to be enjoyed as a winter delight. Learn how to make quick homemade ponkh snack. To make healthy ponkh snack, combine all the ponkh, coriander, lemon juice, chilli powder, black salt, cumin seeds powder and salt in a deep bowl and mix well. Serve immediately. During a short time in the winter, the jowar or white millet seeds turn out very juicy and tender. Farmers keep watching out for this young seed, called ponkh, which is immediately harvested. Usually, parties are thrown to celebrate this event. The young edible seeds are harvested. It may be had raw, roasted or cooked in other ways and shared with friends, family and neighbours. Here is a hurda recipe, which requires no cooking. Just toss the tender seeds with a few seasonings and a dash of lemon juice, and you have a mouth-watering Indian snack no cooking recipe that none can resist. It is so tasty when had in this form, because you can appreciate the natural taste of the ponkh. This quick homemade ponkh snack can be enjoyed by weight watchers and heart patients. The suggested serving size would be ½ serving at snack time. This easy, quick and tasty snack is also filling, which makes it just right to try right away! Considering the carb count, we suggest diabetics also enjoy only ½ serving of this snack. Tips for healthy ponkh snack. 1. Buy ponkh fresh and use it the same day as it tends to get spoilt very easily. 2. Since ponkh is not usually washed, ensure that you buy fresh ponkh, which has no sign of black seeds nor has a foul smell. 3. Serve it and enjoy it also immediately upon mixing. You can also try Ponkh Bhel or Ponkh Bhajiya. Enjoy healthy ponkh snack recipe | hurda recipe | quick homemade ponkh snack | Indian snack no cooking recipe | with step by step images. | [Combine all the ingredients in a deep bowl and mix well., Serve the healthy ponkh snack immediately.] | [Energy, 283 cal, Protein, 8.4 g, Carbohydrates, 58.7 g, Fiber, 7.9 g, Fat, 1.6 g, Cholesterol, 0 mg, Sodium, 6.7 mg] | healthy-ponkh-snack-no-cooking-42432r |
| rcp41928 | Healthy Pumpkin Raita, Kaddu ka Raita | NA | NA | [chopped and parboiled red pumpkin (bhopla / kaddu), curd (dahi), salt, oil, mustard seeds ( rai / sarson), urad dal (split black lentils), asafoetida (hing), curry leaves (kadi patta)] | 10 mins | 30 mins | [South Indian Pachadi, Raita, Raitas, Indian Party, Vitamin B12 Cobalamin Rich Recipes, Omega 6 Fatty Acids, B Vitamins, Healthy Raitas / Kachumber] | 4Makes 4 servings | South Indian | healthy pumpkin raita recipe | kaddu ka raita | Indian pumpkin raita | pumpkin raita for weight loss | with 20 amazing images. healthy pumpkin raita recipe | kaddu ka raita | Indian pumpkin raita | pumpkin raita for weight loss is an accompaniment, but practically a healthy snack in itself. Learn how to make kaddu ka raita. To make healthy pumpkin raita, combine the curds and salt in a deep bowl and mix well using a whisk. Add the pumpkin and mix gently. Keep aside. Heat the oil in a small non-stick pan, add the mustard seeds, urad dal, asafoetida and curry leaves and sauté on a medium flame for a few seconds. Pour this tempering over the pumpkin-curd mixture and mix gently. Refrigerate for atleast 1 hour and serve chilled. The tasty pumpkin raita is an easy but elegant recipe that brings together the mellow tang of curds with the pleasing sweetness of pumpkin. The parboiled pumpkin gives the raita a nice mouth-feel while a simple, traditional tempering gives it a peppy aroma and good flavour. A tasty and refreshing accompaniment, this raita can perk up any meal. This healthy pumpkin raita has many benefits to its credit. Firstly, pumpkin is low in calories. So this raita is perfect for weight-watchers. Further, though not very high in fibre, it has antioxidants like vitamin A, vitamin C, lutein and zeaxanthin. These antioxidants help reduce inflammation in the body and increase our immunity. This pumpkin raita for weight loss can also be included by diabetic and heart patients. They can make their choice between low fat curd and high fat curd. The low fat counterpart of curd has all the nutrients like protein and calcium, but minimal fat. For diabetics, it would be best to restrict to half serving size. This is because the glycemic index of pumpkin is high, but glycemic load is less. Tips for healthy pumpkin raita. 1. Use fresh curd for best flavour. 2. If you are on a fat restricted diet, then prefer to use low fat curd. 3. Ensure that after parboiling, the pumpkin is slightly crunchy and not completely soft. Parboiled pumpkin has a pleasant mouthfeel. You can also try other pumpkin recipes like the Pumpkin Kootu and Pumpkin Paratha. Enjoy healthy pumpkin raita recipe | kaddu ka raita | Indian pumpkin raita | pumpkin raita for weight loss | with step by step photos. | [Combine the curds and salt in a deep bowl and mix well using a whisk., Add the pumpkin and mix gently. Keep aside., Heat the oil in a small non-stick pan, add the mustard seeds, urad dal, asafoetida and curry leaves and sauté on a medium flame for a few seconds., Pour this tempering over the pumpkin-curd mixture and mix gently., Refrigerate for atleast 1 hour and serve chilled.] | [Energy, 120 cal, Protein, 3.8 g, Carbohydrates, 5.4 g, Fiber, 0.3 g, Fat, 7.4 g, Cholesterol, 12 mg, Sodium, 16 mg] | healthy-pumpkin-raita-kaddu-ka-raita-41928r |
| rcp32640 | Healthy Schezwan Chutney | NA | NA | [whole dry kashmiri red chillies, oil, chopped garlic (lehsun), chopped ginger (adrak), chopped onions, oats flour water, salt, lemon juice] | 5 mins | 19 mins | [Chinese Accompaniments, different kinds of Indian chutney, Indian Dips / Sauces, Chinese Party, Mixer, Non-stick Pan] | 10Makes 10 tbsp | Indian | healthy schezwan chutney recipe | Indian style schezuan sauce | homemade schezwan chutney | with 23 amazing images. Here's a delicious and healthy schezwan chutney recipe that's bursting with flavor and packed with nutrients. Learn how to make healthy schezwan chutney recipe | Indian style schezuan sauce | homemade schezwan chutney | This homemade schezwan chutney is a delicious and flavorful chutney that can be enjoyed with a variety of dishes. It is also relatively healthy, as it is made with fresh ingredients and does not contain any processed foods and preservatives. This Indian style schezuan sauce is a good source of vitamin A and vitamin C, as well as antioxidants. It not only tastes delicious but also is super easy to prepare. pro tips to make healthy schzewan chutney recipe: 1. When grinding the chillies, be sure to remove the seeds if you want to reduce the heat of your chutney. 2. Store your chutney in an airtight container in the refrigerator for up to a week. 3. You can add ½ tsp sugar to balance the taste of the chutney. Enjoy healthy schezwan chutney recipe | Indian style schezuan sauce | homemade schezwan chutney | with detailed step by step photos. | [To make healthy schezwan chutney, boil enough water in a deep pan, add the whole dry kashmiri chillies and boil for 10 to 12 minutes until it becomes soft., Drain it well and allow it to cool slightly. Transfer the chillies into a mixer jar and blend into a coarse paste., Heat oil in a broad nonstick pan, add garlic, ginger and sauté for a few seconds., Add onions and sauté on a medium flame for 2 to 3 minutes., Add the chilli mixture, oats slurry, salt to taste and lemon juice., Mix well and cook on a medium flame for 2 to 3 minutes. Once cooked, cool it slightly., Store healthy schezwan chutney in an airtight container and use as require.] | [Energy, 16 cal, Protein, 0.3 g, Carbohydrates, 1.3 g, Fiber, 0.2 g, Fat, 1.1 g, Cholesterol, 0 mg, Sodium, 0.3 mg] | healthy-schezwan-chutney-32640r |
| rcp33003 | Healthy Sprouts Kadhi for Weight Loss | Lunch | NA | [mixed sprouts, oil, mustard seeds ( rai / sarson), cumin seeds (jeera), asafoetida (hing), whole dry kashmiri red chillies, bayleaf (tejpatta), turmeric powder (haldi), green chilli paste, chilli powder, salt, whisked low fat curds, besan (bengal gram flour), chopped coriander (dhania)] | 5 mins | 17 mins | [Indian Lunch, Boiled Indian recipes, Indian Party, Quick Dals / quick Kadhis, Low Carb Diet, Indian Cancer Patients, Low Calorie Dals, Kadhis] | 4Makes 4 servings | Indian | sprouts kadhi recipe | healthy mixed sprouts kadhi | sprouts kadhi for weight loss | with 26 amazing images. sprouts kadhi recipe | healthy mixed sprouts kadhi | sprouts kadhi for weight loss is a blend of nutrition and taste. Learn how to make healthy mixed sprouts kadhi. To make the sprouts kadhi, heat the oil in a pressure cooker, add the mustard seeds and cumin seeds. When the seeds crackle, add the asafoetida, red chillies and bayleaf and sauté on a medium flame for a few seconds. Add the mixed sprouts, 1½ cups of water, turmeric powder, green chilli paste, chilli powder and salt, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Keep aside. Combine the curds, besan and ½ cup of water in a deep bowl and mix well till no lumps remain. Add the curds-besan mixture to the prepared sprouts mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously. Serve hot garnished with coriander. The humble kadhi gets an extra shot of nutrition with the addition of sprouts! With just everyday spices, the healthy mixed sprouts kadhi gets an enchanting aroma and flavour. The sprouts are a dose of protein and fibre – 2 key nutrients required for weight loss. This sprouts kadhi for weight loss can be enjoyed by heart patients as well as diabetics . They can make their choice between low fat curd and full fat curd. Use of low-fat curds will help to pull the calorie count of this recipe further. Recognised as the true ‘living food’ and ‘Nature’s boon to mankind’, the sprouts are easier to digest than the whole beans. The process of sprouting converts the complex nutrients stored in the seeds into a form that can be easily digested. These tiny seeds are a storehouse of many vitamins like vitamin A , vitamin E, vitamin B complex and vitamin K. The phytochemicals in sprouts also help to prevent chronic diseases like cancer. For a truly memorable meal, serve this sprouts kadhi hot with Oats Khichdi. Tips for sprouts kadhi. 1. You can use any one sprouts like moong sprouts or mixed sprouts. 2. If you wish you can boil moong sprouts in an open flame in a pot and add it to the kadhi. Learn how to boil moong sprouts. 3. After adding the curd mixture, ensure to whisk continuously to prevent the curd from splitting. Enjoy sprouts kadhi recipe | healthy mixed sprouts kadhi | sprouts kadhi for weight loss | with step by step photos. | [To make the sprouts kadhi recipeheat the oil in a pressure cooker, add the mustard seeds and cumin seeds., When the seeds crackle, add the asafoetida, red chillies and bayleaf and sauté on a medium flame for a few seconds., Add the mixed sprouts, 1½ cups of water, turmeric powder, green chilli paste, chilli powder and salt, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid. Keep aside., Combine the curds, besan and ½ cup of water in a deep bowl and mix well till no lumps remain., Add the curds-besan mixture to the prepared sprouts mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously., Serve the sprouts kadhi recipe hot garnished with coriander.] | [Energy, 108 cal, Protein, 6.3 g, Carbohydrates, 13.7 g, Fiber, 2.7 g, Fat, 3.2 g, Cholesterol, 0 mg, Sodium, 43.5 mg] | healthy-sprouts-kadhi-for-weight-loss-33003r |
| rcp42392 | Healthy Stuffed Luchi | BreakFast | NA | [whole wheat flour (gehun ka atta), salt, ghee, soaked green moong dal (split green gram), ghee, aniseeds (vilayati saunf), cumin seeds (jeera), coriander (dhania) seeds, nigella seeds (kalonji), cumin seeds (jeera) powder, coriander (dhania) powder, chilli powder, salt, whole wheat flour (gehun ka atta), ghee] | 15 mins | 25 mins | [Bengali Rotis / Puri, Breakfast, Breakfast Theplas, Parathas, Diabetic Rotis and Parathas, Diabetes and Healthy Heart] | 6Makes 6 luchis | Bengali | Luchi is an ever-popular Bengali breakfast. It is usually made with maida and deep-fried, but here we have made a healthier version with whole wheat flour dough, stuffed with green moong dal perked up with roasted and powdered spices. The stuffed luchi is then cooked healthily on a non-stick tava with minimal ghee. With a truly awesome flavour and superb texture, this is a great breakfast that everyone will enjoy. Loaded with iron and protein , this Healthy Stuffed Luchi can even be enjoyed by those with diabetes or heart problems. | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water. Keep aside., Heat a small non-stick pan and dry roast the aniseeds, cumin seeds, coriander seeds and nigella seeds on a medium flame for 1 minute. Keep aside to cool slightly., Blend in mixer to a fine powder. Keep aside., Blend the soaked green moong dal in mixer along with 3 tbsp of water to a smooth paste. Keep aside., Heat the ghee in a deep non-stick pan, add the green moong dal paste, prepared powder, cumin seeds powder, coriander powder, chilli powder and salt and sauté on a medium flame for 2 minutes. Keep aside., Divide the dough and filling into 6 equal portions., Roll a portion of the dough into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling., Place one portion of the filling in the centre, bring all the sides together in the centre and seal tightly., Press it lightly to seal the filling, flatten the dough and roll out again into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the luchi, using ¼ tsp of ghee, and cook till golden brown spots appear on both the sides., Repeat with the remaining dough and filling to make 5 more luchis., Serve immediately.] | [Energy, 137 cal, Protein, 5.9 g, Carbohydrates, 21.7 g, Fiber, 1.6 g, Fat, 3 g, Cholesterol, 0 mg, Sodium, 7.8 mg] | healthy-stuffed-luchi-42392r |
| rcp42023 | Healthy Stuffed Luchi, Low Salt Recipe | Snacks | NA | [whole wheat flour (gehun ka atta), salt, ghee, soaked green moong dal (split green gram), ghee, aniseeds (saunf), cumin seeds (jeera), coriander (dhania) seeds, nigella seeds (kalonji), cumin seeds (jeera) powder, coriander (dhania) powder, chilli powder, salt, whole wheat flour (gehun ka atta), ghee] | 15 mins | 25 mins | [Bengali Snacks, Bengali Rotis / Puri, Indian Snacks for Entertaining, Indian Party, High Tea Party, Tava, Diabetes and High Blood Pressure Recipes, Diet] | 8Makes 8 luchis | Bengali | Stuffed Luchi is an all-time favourite snack, which Bengalis can fit into any meal – breakfast, lunch or snacks! It is made so commonly in Bengali households. The traditional version is made of refined flour dough, stuffed with a tasty mix of moong dal and spices, and deep-fried to perfection. Here is an attempt to make this popular snack a bit healthier, by using whole wheat flour instead of maida, and cooking the Healthy Stuffed Luchi on a non-stick pan instead of deep-frying. We have also restricted the use of salt, to make this suitable for those with high BP. Enjoy this yummy but healthy version with your family, with the satisfaction of having made a positive, healthy change in your cooking methods. You can also try Masala Stuffed Parota . | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water., Heat a small non-stick pan and dry roast the aniseeds, cumin seeds, coriander seeds and nigella seeds on a medium flame for 1 minute. Keep aside and cool slightly., Blend in mixer to a fine powder., Blend the soaked green moong dal in mixer along with 3 tbsp of water till smooth., Heat the ghee in a deep non-stick pan, add the green moong dal paste, prepared powder, cumin seeds powder, coriander powder, chilli powder and salt and sauté on a medium flame for 2 minutes., Divide the filling into 10 equal portions., Divide the dough into 10 equal portions., Roll a portion of dough into a 75 mm. (3”) diameter circle using a little whole wheat flour for rolling., Place one portion of the stuffing in the centre and bring together all the sides in the centre and seal tightly., Press it lightly to seal the stuffing, flatten the dough and roll out again into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the luchi, using ¼ tsp of ghee, and cook till golden brown spots appear on both the sides., Repeat with the remaining dough and stuffing to make 5 more luchis., Serve immediately.] | [Energy, 101 cal, Protein, 3.8 g, Carbohydrates, 15.8 g, Fiber, 0.9 g, Fat, 2.5 g, Cholesterol, 0 mg, Sodium, 102.2 mg] | healthy-stuffed-luchi-low-salt-recipe-42023r |
| rcp4077 | Healthy Vada Pav | Snacks | NA | [boiled , peeled and mashed potatoes, oil, mustard seeds ( rai / sarson), asafoetida (hing), curry leaves (kadi patta), chopped ginger (adrak), chopped green chillies, chopped garlic (lehsun), turmeric powder (haldi), salt, chopped coriander (dhania), oil, besan (bengal gram flour), salt, turmeric powder (haldi), water, whole wheat laddi pavs, sukhi lehsun ki chutney] | 20 mins | 10 mins | [Indian Steamed Snacks, Evening Tea Snacks, Non-stick Pan, Kids After School, Snack Recipes for Kids, Healthy Quick Snack Ideas, Healthy Snacky Meals] | 4Makes 4 vada pavs | Indian | Yummmmm, Vada Pav ! It is now possible to prepare Mumbai’s favourite street food in a healthy form that has less than half the fat and much less calories than the authentic vendor-made version. This is made possible by modifying the cooking method slightly, avoiding deep-frying, and replacing the refined flour Laddi Pav with a wholesome whole wheat one. Now you can relish Healthy Vada Pav with much less guilt. Just take care to serve immediately to preserve the texture of the vadas and enjoy them occasionally. A glass of Kokum Sherbet or Piyush is very refreshing after snacking on vada pavs. | [Heat the oil in a deep non-stick kadhai and add the mustard seeds., When the seeds crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds., Add the ginger, green chillies and garlic and sauté on a medium flame for a few more seconds., Add the potatoes, salt and turmeric powder, mix well and cook on a medium flame for 1 minute, while stirring continuously., Add the coriander and mix well., Remove from the flame and keep aside to cool., Divide it into 4 equal portions and shape each portion into a round, flat vada., Dip each vada in the batter and place them in a hot broad non-stick pan., Cover with a lid and cook on a slow flame for 3 to 4 minutes, using ? tsp of oil per vada., Turn upside down, cover again and cook on a slow flame for another 3 to 4 minutes or till they turn golden brown in colour. Keep aside., Slit a pav horizontally, apply a little sukhi lehsun ki chutney on the inner sides of the pav and stuff with a hot vada., Repeat with the remaining ingredients to make 3 more vada pavs., Serve immediately.] | [Energy, 176 cal, Protein, 7 g, Carbohydrates, 26.3 g, Fiber, 5.4 g, Fat, 4.8 g, Cholesterol, 0 mg, Sodium, 27.2 mg] | healthy-vada-pav-4077r |
| rcp42262 | Healthy Vegetable and Sprouts Lunch Salad | Dinner | Veg | [capsicum cubes, chopped yellow zucchini, mushroom (khumbh) cubes, red pumpkin (bhopla / kaddu), olive oil, salt freshly ground black pepper (kalimirch), sprouted and boiled moong (whole green gram), cooked whole masoor (whole red lentil), lettuce, baby spinach, crumbled feta cheese, olive oil, lemon juice, honey, mustard (rai / sarson) paste, salt] | 15 mins | 3 mins | [One Dish Vegetarian Meals, One Meal Dinner, Arthritis Diet, Sprouts, Omega 6 Fatty Acids, Phytonutrients, Low Veg Glycemic Index] | 1Makes 1 servings | NA | Treat yourself to this tasty and healthful salad, which is satiating enough to have for lunch. From sprouted moong and cooked masoor to greens and veggies like peppers, zucchini and pumpkin, this Healthy Vegetable and Sprouts Lunch Salad brings together a vast and exciting assortment of ingredients. These ingredients have varied textures, which combine beautifully in each mouthful! The veggies and mushrooms are sautéed slightly with salt and pepper, which helps the seasoning to seep in and improve the flavour. However, they retain their crunch and are not cooked till soft. This helps to retain their freshness. This wholesome salad, which is rich in antioxidants and vitamin C , can be carried to work as lunch. Just take the peppy, honey-mustard flavoured dressing in a separate container and toss it together with the rest of the ingredients just before you eat it. This salad is also great for athletes , so it can be carried along to consume after a workout. You can also try other salads for lunch like Vegan Healthy Lunch Salad or Mixed Sprouts Beetroot Healthy Lunch Veg Salad | [Heat the oil in a broad non-stick, add the capsicum, zucchini, mushroom and red pumpkin, salt and pepper and sauté on a medium flame for 2 to 3 minutes. Cool slightly., It can be taken to work in a lunch box with a dressing in a separate small container., Just before eating, mix the dressing and toss well. Eat immediately.] | [Energy, 464 cal, Protein, 22.7 g, Carbohydrates, 52.9 g, Fiber, 12.8 g, Fat, 11.5 g, Cholesterol, 0 mg, Sodium, 54.5 mg] | healthy-vegetable-and-sprouts-lunch-salad-42262r |
| rcp3090 | Healthy Watermelon Muskmelon Juice, Melon Juice | BreakFast | NA | [chopped watermelon (tarbuj), chopped muskmelon (kharbooja), ice-cubes, black salt (sanchal)] | 10 mins | 0 mins | [Indian Juices, Juicer and Hopper, Healthy Foods for Kids, Indian Breakfast Recipes for Kids, Quick Indian recipes for Kids, Recipes for Toddlers (1-3 Years), Healthy Indian Breakfast Juices, Smoothies] | 2Makes 2 medium glasses | Indian | watermelon muskmelon juice recipe | healthy muskmelon and watermelon juice | melon juice benefits | Indian tarbooz aur kharbuja juice | with 14 amazing images. watermelon muskmelon juice recipe | healthy muskmelon and watermelon juice | melon juice benefits | Indian tarbooz aur kharbuja juice | is a perfect pleasing drink for people of all ages. Learn how to make Indian tarbooz aur kharbuja juice. To make watermelon muskmelon juice, combine the watermelon, muskmelon and ice-cubes in a blender and blend till smooth. Transfer the juice into a bowl. Add black salt and mix well. Serve chilled. Two types of melon come together in this Indian tarbooz aur kharbuja juice making a pleasing drink for hot summers. Hints of black salt accentuates the taste further. Accompany this healthy muskmelon and watermelon juice with nourishing options like Indian oats pancake with jowar or multigrain roti and complete your morning dose of nourishment. The juice is a powerhouse of antioxidants which will boost your immune system and enhance your ability to fight diseases. All healthy individuals to heart patients and weight watchers can reap melon juice benefits. The fibre in the juice is retained as we have not strained it. Tips for watermelon muskmelon juice. 1. You can avoid the use of black salt and replace it with ½ tsp of honey. 2. While serving it to kids above one year, you can avoid adding the ice-cubes. Enjoy watermelon muskmelon juice recipe | healthy muskmelon and watermelon juice | melon juice benefits | Indian tarbooz aur kharbuja juice | with step by step photos. | [watermelon muskmelon juice, combine the watermelon, muskmelon and ice-cubes in a blender and blend till smooth., Transfer the juice into a bowl., Add black salt and mix well., Serve the watermelon muskmelon juice chilled.] | [Energy, 27 cal, Protein, 0.4 g, Carbohydrates, 5.5 g, Fiber, 1.1 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 101.9 mg] | healthy-watermelon-muskmelon-juice-melon-juice-3090r |
| rcp33624 | Hearty Cutlets ( Finger Foods for Kids ) | NA | Veg | [oil, chopped onions, chopped potatoes, chopped carrots, chopped french beans, chopped cabbage, turmeric powder (haldi), green chilli paste, salt, chilli powder, cornflour, boiled chopped beetroot, plain flour (maida) water, bread crumbs, oil, tomato ketchup] | 15 mins | 40 mins | [Deep-fried Indian Starters, Indian Cutlets, Veg Cutlets] | 12Makes 12 cutlets (12 cutlet ) | Indian | The beetroot gives this heart-shaped cutlet a nice pink colour making it very attractive to the eye. Filled with an assortment of vegetables, these cutlets are a tasty, nutritious snack. They make an ideal snack-box item too. | [Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for a minute., Add the potatoes, carrots, french beans, cabbage, turmeric powder, chilli powder, green chilli paste and salt and mix well., Cover with a lid and cook till the vegetables are cooked, while stirring twice and between., Sprinkle the cornflour on the vegetables, mix well and cook again for another 1 to 2 minutes., Add the beetroot and mix well., Mash the vegetables using the back of a spoon and keep aside to cool slightly., Divide the mixture into 12 equal portions, shape each portion into a 67 mm. (2½”) in diameter, using a heart-shaped cookie cutter., Dip the cutlets into the flour mixture and roll in bread crumbs till they are evenly coated from both the sides., Heat the oil in a kadhai on a medium flame and deep-fry till they are golden brown in colour from both the sides. Drain on absorbent paper., Cool slightly and serve immediately with tomato ketchup.] | [Energy, 111 cal, Protein, 1.9 g, Carbohydrates, 14 g, Fiber, 1.5 g, Fat, 5.3 g, Cholesterol, 0 mg, Vitamin A, 166.9 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.8 mg, Vitamin C, 23.9 mg, Folic Acid, 19.6 mcg, Calcium, 25.1 mg, Iron, 0.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 6.4 mg, Potassium, 79.6 mg, Zinc, 0.3 mg] | hearty-cutlets--finger-foods-for-kids--33624r |
| rcp22229 | Hearty Red Lentil Soup, Healthy Masoor Dal Soup | NA | Veg | [masoor (split red lentil) dal, chopped mint leaves (phudina), chopped onions, chopped carrot, chopped tomatoes, dry red chilli flakes (paprika), salt] | 15 mins | 17 mins | [Indian Pressure Cooker, Presssure Cooker Soups, Healthy Veg Soups, Calcium Rich Indian Recipes, Low Calorie, Weight Loss, Indian Cancer Patients, Home Remedies Protein Rich] | 4Makes 4 servings | Indian | red lentil soup recipe | Indian style red lentil vegetable soup | heart friendly red lentil soup for weight loss | with 29 amazing images. red lentil soup recipe | Indian style red lentil vegetable soup | heart friendly red lentil soup for weight loss is a soothing bowl which can be enjoyed at any time of the day. Learn how to make Indian style red lentil vegetable soup. To make red lentil soup, heat a small non-stick pan and when hot, add the mint leaves and dry roast on a slow flame for 3 minutes. Keep aside. Combine the masoor dal, onions, carrot, tomatoes and 2 cups of water in a pressure cooker, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Cool slightly and blend in a mixer till smooth. Transfer the mixture into a deep non-stick pan, add the roasted mint leaves, chilli flakes, salt, 1 cup of water and mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Serve hot. There is an unmistakable Turkish influence in this red lentil soup. Made with the humble masoor dal, this soup is so wholesome and satiating, it can double up as a one-dish meal on days when you feel tired and need a bit of pampering and soul-warming! Lentils give protein to strengthen the cells of your body and iron to build the haemoglobin stores. Vegetables like tomatoes, onions and carrot along with mint give this Indian style red lentil vegetable soup more nutrients like fibre and antioxidants along with an exotic flavour too. Munch on Baked Tortilla Chips or Jowar and Sesame Khakhra along with this heart friendly red lentil soup for weight loss for a satiating feel. Diabetics and heart patients too can include this soup as a part of their daily menu. Tips for red lentil soup. 1. If you don’t have mint on hand, replace it with any dried herbs of your choice. 2. The soup may thicken if you keepit for a long time. So it is recommended to add water and adjust the consistency of the soup before re-heating and serving. Enjoy red lentil soup recipe | Indian style red lentil vegetable soup | heart friendly red lentil soup for weight loss | with step by step photos. | [Heat a small non-stick pan and when hot, add the mint leaves and dry roast on a slow flame for 3 minutes. Keep aside., Combine the masoor dal, onions, carrot, tomatoes and 2 cups of water in a pressure cooker, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Cool slightly and blend in a mixer till smooth., Transfer the mixture into a deep non-stick pan, add the roasted mint leaves, chilli flakes, salt, 1 cup of water and mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Serve hot.] | [Energy, 94 cal, Protein, 5.5 g, Carbohydrates, 17.5 g, Fiber, 3.7 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 13.9 mg] | hearty-red-lentil-soup-healthy-masoor-dal-soup-22229r |
| rcp39816 | Herb Bread, Indian Herb Toast | NA | NA | [bread loaf cubes, butter, dried mixed herbs] | 4 mins | 2 mins | [Italian Breads, Bread Snack, Italian Party, Indian Birthday Party, High Tea Party, Western Party, Island Party] | 2Makes 2 cups | Indian | herb bread recipe | Indian mixed herb bread | herb toast | leftover bread recipe | with 13 amazing images. herb bread recipe | Indian mixed herb bread | herb toast | leftover bread recipe is a treat to savour which is ready within 5 minutes. Learn how to make Indian mixed herb bread. To make herb bread, heat the butter in a broad non-stick pan, add the mixed herbs and bread and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Serve immediately with a dip of your choice. A simple loaf can be converted into exotic Indian mixed herb bread in a matter of minutes by sautéing cubes of the bread with mixed herbs and butter. This leftover bread recipe goes perfectly well with creamy, cheesy fondues like the classic cheese fondue and even exotic ones like pav bhaji fondue. Boost the flavour of this herb toast by adding some finely chopped garlic along with mixed herbs. While sauteeing ensure you do it lightly so the bread cubes do not break. Creamy and thick soups like creamy tomato soup and cream of spinach soup are perfect to entice anyone at dinner time. Tips to make herb bread. 1. You can also add oregano. 2. You can also use plain bread loaf. 3. Make sure to serve this immediately to avoid them from getting soggy. Enjoy herb bread recipe | Indian mixed herb bread | herb toast | leftover bread recipe | with step by step photos. | [To make herb bread,, heat the butter in a broad non-stick pan, add the mixed herbs and bread and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Serve the to make herb bread, immediately with a dip of your choice.] | [Energy, 389 cal, Protein, 3.3 g, Carbohydrates, 44.1 g, Fiber, 0.3 g, Fat, 20.9 g, Cholesterol, 45 mg, Sodium, 213.8 mg] | herb-bread-indian-herb-toast-39816r |
| rcp4691 | Herb Cheese | NA | NA | [grated low fat paneer (cottage cheese), low fat curds, chopped parsley, chopped dill (shepu / suva bhaji), garlic (lehsun), green chilli, salt] | 5 mins | 0 mins | [Healthy Heart Accompaniments] | Makes 0.5 cup (approx. 7 tbsp) (7 tbsp ) | NA | This delicious herb-flavoured spread is made by combining cottage cheese with yoghurt, parsley and dill which can be served as a healthy spread on whole wheat bread toasts for breakfast. | [Combine all the ingredients in a mixer and blend till smooth., Refrigerate for at least an hour and use as required.] | [Energy, 17 cal, Protein, 1.6 g, Carbohydrates, 2.3 g, Fiber, 0 g, Fat, 0.1 g, Cholesterol, 0.1 mg, Sodium, 22.9 mg] | herb-cheese-4691r |
| rcp39243 | Herb Cheese and Roasted Capsicum Sandwich | Snacks | NA | [red capsicum, yellow capsicum, capsicum, whole wheat bread multigrain bread, oil, salt, dried mixed herbs, iceberg lettuce, grated low fat paneer (cottage cheese), low fat curds (dahi), chopped parsley chopped coriander (dhania), chopped dill leaves, chopped garlic (lehsun), chopped green chillies, salt] | 10 mins | 9 mins | [American Breakfast, Whole Wheat Recipes, Breakfast Sandwiches, Paneer Based Snacks, School Time Snacks, Bread Snack, Cheese Sandwich] | 4Makes 4 sandwiches | American | herb cheese and roasted capsicum sandwich recipe | roasted pepper and paneer sandwich | Indian paneer capsicum sandwich | with 36 amazing images. herb cheese and roasted capsicum sandwich recipe | roasted pepper and paneer sandwich | Indian paneer capsicum sandwich is a simple and easy snack. Learn how to make roasted pepper and paneer sandwich. To make herb cheese and roasted capsicum sandwich, first make the herb cheese. For that combine all the ingredients in a mixer and blend till smooth. Divide the herb cheese into 4 equal portions and keep aside. Then pierce the red capsicum with a fork, brush it using ¼ tsp of oil evenly over it and roast it over an open flame till it turns black from all the sides. Cool, wash it in cold water and remove the skin, stem and seeds and discard them. Cut the capsicum into thin slices and keep aside. Repeat steps 1 and 2 for yellow and green capsicum. Combine the red, yellow and green capsicum slices, salt and dried mixed herbs in a bowl and mix well. Divide the capsicum mixture into 4 equal portions and keep aside. Place a bread slice on a flat, dry surface and spread a portion of the herb cheese evenly over it. Place a portion of the roasted capsicum mixture and a lettuce leaf over it and sandwich it using another bread slice. Repeat steps 6 and 7 to make 3 more herb cheese and roasted capsicum sandwiches. Herb cheese made of paneer and an assortment of aromatic herbs is a lip-smacking spread or topping for any snack. Together with lettuce and roasted capsicum when sandwiched between whole wheat or multigrain bread slices, this Indian paneer capsicum sandwich is a calcium and antioxidant rich combo one cannot ignore. Replacing the white bread with multigrain bread, adds a dose of fiber which is necessary to have a healthy gut. Make your own multigrain bread at home to be completely ensured about its fiber content. This is a breakfast / snack that equips you to win praises for sure! This roasted pepper and paneer sandwich is a wise substitute to cheese and white bread sandwich for all health conscious people. But keep a check on carbs you get from this sandwich too! Tips for herb cheese and roasted capsicum sandwich. 1. Instead of parsley and dill leaves, you can use any other fresh green herb like coriander and mint leaves. 2. You can toast the whole wheat bread slice or multigrain bread slice in a pop-up toaster and make the sandwich. Enjoy herb cheese and roasted capsicum sandwich recipe | roasted pepper and paneer sandwich | Indian paneer capsicum sandwich | with step by step photos. | [Combine all the ingredients in a mixer and blend till smooth., Divide the herb cheese into 4 equal portions and keep aside., To make herb cheese and roasted capsicum sandwich, pierce the red capsicum with a fork, brush it using ¼ tsp of oil evenly over it and roast it over an open flame till it turns black from all the sides., Cool, wash it in cold water and remove the skin, stem and seeds and discard them. Cut the capsicum into thin slices and keep aside., Repeat steps 1 and 2 for yellow and green capsicum., Combine the red, yellow and green capsicum slices, salt and dried mixed herbs in a bowl and mix well., Divide the capsicum mixture into 4 equal portions and keep aside., Place a bread slice on a flat, dry surface and spread a portion of the herb cheese evenly over it., Place a portion of the roasted capsicum mixture and a lettuce leaf over it and sandwich it using another bread slice., Repeat steps 6 and 7 to make 3 more herb cheese and roasted capsicum sandwiches., Wrap the herb cheese and roasted capsicum sandwich in an aluminium foil and pack in a tiffin box.] | [Energy, 139 cal, Protein, 5.9 g, Carbohydrates, 25 g, Fiber, 2.3 g, Fat, 1.9 g, Cholesterol, 0 mg, Sodium, 24.9 mg] | herb-cheese-and-roasted-capsicum-sandwich-39243r |
| rcp1719 | Herb Cottage Cheese Crackers, Suva Paneer Crackers | Snacks | Veg | [grated paneer (cottage cheese), curd (dahi), chopped parsley, chopped dill leaves, grated garlic (lehsun), green chilli, salt, cream cracker biscuits, chopped parsley] | 4 mins | 0 mins | [French Starters, Quick Evening Snacks, Paneer Based Snacks, Evening Tea Snacks, Indian Dips / Sauces, No Cooking Veg Indian, Raksha - Bandhan] | 8Makes 8 crackers | Indian | herb cottage cheese crackers recipe | suva paneer crackers | quick dill cottage cheese crackers | with 19 amazing images. herb cottage cheese crackers recipe | suva paneer crackers | quick dill cottage cheese crackers is a quick fix snack for get-together and parties. Learn how to make suva paneer crackers . To make herb cottage cheese crackers, combine all the ingredients in a mixer and blend till smooth. Spread the paneer mixture into 3.5 inches diameter over a plastic film or cling wrap. Refrigerate for 60 minutes. Unwrap the plastic film and cut into 8 equal slices. Place one slice on each cream cracker. Serve immediately garnished with parsley. A sprinkling of aromatic parsley and dill, along with other common ingredients, gives paneer a flavoursome boost in quick dill cottage cheese crackers. An interesting and easy cooking style gives this herb cheese a firm and easy-to-handle consistency. The exciting taste herb cheese combine beautifully with the crunchy texture and pleasant taste of cream cracker biscuits, giving this snack a truly awesome taste and mouth-feel. Serve these suva paneer with a sumptuous soup for a dose of fun. It can be a supper in itself! Tips for herb cottage cheese crackers snack. 1. Spread out mixture over the thali with a spoon. You need to spread it as we are going to later cut it into 8 pieces. 2. Freeze for 60 minutes. This will make the cottage cheese herb mixture firm. 3. You can make assorted Indian crackers. Try Pizza crackers and herb paneer crackers. Enjoy herb cottage cheese crackers recipe | suva paneer crackers | quick dill cottage cheese crackers | with step by step photos. | [To make herb cottage cheese crackers, combine all the ingredients in a mixer and blend till smooth., Spread the paneer mixture into 3. 5 inches diameter over a plastic film or cling wrap., Refrigerate for 60 minutes., Unwrap the plastic film and cut into 8 equal slices., Place one slice on each cream cracker., Serve the herb cottage cheese crackers immediately garnished with parsley.] | [Energy, 44 cal, Protein, 2 g, Carbohydrates, 1.3 g, Fiber, 0 g, Fat, 3.4 g, Cholesterol, 0.3 mg, Sodium, 0.5 mg] | herb-cottage-cheese-crackers-suva-paneer-crackers-1719r |
| rcp700 | Herb Mustard Vinaigrette Dressing | NA | Veg | [white vinegar, mustard (rai / sarson) powder, salad oil, dried mixed herbs, sugar, salt] | 5 mins | 0 mins | [French Salads, Indian Salad Dressings, No Cooking Veg Indian] | Makes 0.5 cup | Indian | Shake, shake and shake; that’s all you need to do to make this aromatic Herb Mustard Vinaigrette Dressing. Take some white vinegar, throw in some spices and herbs and shake till you can smell it a furlong away. Add an exotic touch to your salads with this simple mustard-tinged dressing. | [Combine the ingredients in a jar, cover and shake vigorously to blend. Use as required.] | [Energy, 900 cal, Protein, 0 g, Carbohydrates, 0 g, Fiber, 0 g, Fat, 100 g, Cholesterol, 0 mg, Vitamin A, 900 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 0 mg, Folic Acid, 0 mcg, Calcium, 0 mg, Iron, 0 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0 mg, Potassium, 0 mg, Zinc, 0 mg] | herb-mustard-vinaigrette-dressing-700r |
| rcp4925 | Herb Paneer with Papadis | NA | NA | [paneer (cottage cheese), chopped onions, chopped capsicum, chopped ginger (adrak), chopped garlic (lehsun), chopped green chillies, turmeric powder (haldi), black salt (sanchal), chopped coriander (dhania), chopped mint leaves (phudina), lemon juice, oil, salt, baked papadis, chopped coriander (dhania)] | 10 mins | 10 mins | [Microwave Indian Snack, Microwave, Microwave] | 4Makes 4 servings | Indian | Tastes great when fresh home-made paneer is used. You can serve the herb paneeri on toasted bread or baked papdi to make a quick snack. | [In an microwave safe bowl combine the oil, onions, ginger, garlic together and mix well. Microwave on high for 4 minutes., Add the capsicum, green chillies, turmeric powder and black salt and microwave on high for 2 minutes., Add the paneer, coriander, mint, lemon juice and salt and mix well., Serve the herb paneer topped on baked papdis or toasted bread slices, garnished with chopped coriander.] | [Energy, 127 cal, Protein, 5.2 g, Carbohydrates, 5.4 g, Fiber, 0.5 g, Fat, 9.4 g, Cholesterol, 0 mg, Vitamin A, 307.5 mcg, Vitamin B1, -0.3 mg, Vitamin B2, -0.3 mg, Vitamin B3, -0.2 mg, Vitamin C, 16.7 mg, Folic Acid, 3.3 mcg, Calcium, 185 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1.5 mg, Potassium, 31.5 mg, Zinc, 0.1 mg] | herb-paneer-with-papadis-4925r |
| rcp1842 | Herb Pizza Base | NA | NA | [plain flour (maida), dry yeast fresh yeast, dried mixed herbs, dry red chilli flakes (paprika), sugar, olive oil, salt] | 5 mins | 0 mins | [Italian Basic, Baked, Oven] | 2Makes 2 bases | Italian | Make your pizza base more special than the normal ones! this herb pizza base uses red chilli flakes and a horde of mixed herbs along with the usual ingredients like flour, yeast and oil, to enhance the italian touch. Top it with your favourite veggies, cheese and sauces, to create exceptional pizzas! | [Put the plain flour into a deep bowl, make a small well in the centre and add the yeast along with 2 tbsp of water., Cover the yeast with a small inverted bowl and keep aside for 5 minutes., Remove the bowl and add all the remaining ingredients and knead into a soft dough using enough water., Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes)., Press the dough lightly to remove the air. Divide the dough into 2 equal parts., Roll each portion into a circle of 250 mm. (10") diameter and 6 mm. (1/4") thickness., Prick each circle 4 to 5 times with a fork. Bake in a pre-heated oven at 200ºc (400ºf) for 5 to 7 minutes., You can also use a ready pizza base for any pizza., Fresh yeast can be easily purchased from your local bakery in small quantities., This pizza base can be topped with your favourite toppings.] | [Energy, 460 cal, Protein, 12.1 g, Carbohydrates, 83.8 g, Fiber, 0.3 g, Fat, 8.5 g, Cholesterol, 0 mg, Vitamin A, 95 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 2.6 mg, Vitamin C, 0 mg, Folic Acid, 0 mcg, Calcium, 25.3 mg, Iron, 3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 10.2 mg, Potassium, 143 mg, Zinc, 0.7 mg] | herb-pizza-base-1842r |
| rcp4921 | Herb Potatoes ( Microwave Recipes) | Snacks | NA | [baby potatoes, dill leaves (shepu / suva bhaji), chopped parsley, grated mozzrella cheese, butter, salt] | 10 mins | 0 mins | [Microwave, Microwave, Quick Snacks / Quick Starters] | 4Makes 4 servings | NA | Succulent baby potatoes coated with dill, parsley and cheese. The herb potatoes can be enjoyed as cocktail snack or as an accompaniment to a main course or with cheese fondue. Quick as a wink to prepare, everyone is sure to enjoy these delicious, cheesy herb flavoured potatoes. | [Wash the baby potatoes and pierce them gently with a fork., Place the potatoes in a microwave safe bowl and microwave on high for 5 minutes. Remove and allow the potatoes to stand for 2 to 3 minutes., Cut each potato into 2 and keep aside., In another microwave safe bowl, mix together the butter, dill and parsley and microwave on high for 30 seconds., Add the potatoes, salt and pepper and mix well., Sprinkle the grated cheese and microwave on high for 45 seconds., Serve hot.] | [Energy, 60 cal, Protein, 1.1 g, Carbohydrates, 10.6 g, Fiber, 0.8 g, Fat, 1.5 g, Cholesterol, 0.7 mg, Vitamin A, 104.4 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.6 mg, Vitamin C, 8.8 mg, Folic Acid, 9.7 mcg, Calcium, 14.3 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 36.9 mg, Potassium, 120 mg, Zinc, 0.3 mg] | herb-potatoes--microwave-recipes-4921r |
| rcp5717 | Herb Rice with Creamy Mushroom and Asparagus Sauce | NA | NA | [chopped parsley, chopped basil, long grained rice (basmati), olive oil, chopped onions, chopped green chillies, salt, blanched mushrooms (khumbh), blanched asparagus spears, olive oil, bayleaves (tejpatta), black peppercorns (kalimirch), chopped onions, chopped garlic (lehsun), chopped tomatoes, sugar, dried oregano, chilli powder, tomato puree, fresh cream, salt] | 20 mins | 26 mins | [International Favourites, Western Party, Non-stick Pan, Iron Rich International Recipes] | 5Makes 5 servings | NA | Flavour, aroma, texture, the Herb Rice with Creamy Mushroom and Asparagus Sauce has it all! Tauntingly aromatic herb rice cooked with parsley and basil, is topped with a tangy yet creamy sauce of mushrooms and asparagus. The topping too has a dash of oregano, which makes this a very herby dish indeed. However, it is interesting to note that the herbs do not overpower the taste, as they are beautifully balanced by the mushrooms, vegetables, tomato puree and fresh cream. Overall, it has a very unique flavour that lovingly lingers in your palate. | [Wash and soak the rice for 10 minutes. Drain and keep aside., Heat the olive oil in a deep non-stick pan, add the onions and green chillies, mix well and sauté on a medium flame for 2 minutes., Add the rice, salt and 2 cups of water, mix well and cover and cook on a medium flame for 10 to 12 minutes or till the rice is cooked, while stirring occasionally., Remove from the flame, add the parsley and basil and toss gently. Keep aside., Heat the olive oil in a deep non-stick pan, add the bay leaves, peppercorns and sauté on a medium flame for a few seconds., Add the onions and garlic, mix well and sauté on a medium flame for another 1 minute., Add the tomatoes, mix well and cook on a medium flame for 7 to 8 minutes., Add the sugar, oregano, chilli powder, mushrooms, asparagus, tomato purée, fresh cream and salt, mix well and cook on a medium flame for 2 more minutes., Remove and discard the bay leaves and peppercorns. Keep aside., Place the herb rice on a serving dish and spoon the hot mushroom and asparagus sauce over it., Serve immediately.] | [Energy, 225 cal, Protein, 3.6 g, Carbohydrates, 34.2 g, Fiber, 2.5 g, Fat, 8.4 g, Cholesterol, 0 mg, Sodium, 12.3 mg] | herb-rice-with-creamy-mushroom-and-asparagus-sauce-5717r |
| rcp8644 | Herb Rice with Spinach and Tomato Gravy | NA | Veg | [chopped coriander (dhania), dried mixed herbs, cooked rice, butter, chopped green chillies, salt, milk, blanched and finely chopped spinach, butter, chopped green chillies, salt, fresh cream, freshly ground black pepper (kalimirch), blanched and chopped tomatoes, olive oil, dried oregano, salt, sugar, chilli powder, fresh cream, oil, grated processed cheese] | 25 mins | 10 mins | [Jain International, French Baked dishes, One Dish Vegetarian Meals, Western Party] | 4Makes 4 servings | Jain | This one-dish meal is a delight for the diner! Herby rice with the prominent flavour of coriander is coated with a creamy spinach sauce and a peppy tomato gravy. Together the two saucy layers give the rice dish a luscious mouth-feel and an unforgettable flavour. A topping of cheese adds to the flavour as well as texture of this dish, making it a truly exciting bowlful to place on the table for lunch or dinner. We have cooked the assembled Herb Rice with Spinach and Tomato Gravy in the microwave oven instead of baking it, so the procedure gets much faster. Serve it immediately. | [Heat the butter in a broad non-stick pan, and add the green chillies, coriander and mixed herbs and sauté on a medium flame for few seconds., Add rice, salt and milk, mix well and cook on a medium flame for 1 minutes, while stirring ocassionally and keep aside., Heat the butter in a broad non-stick pan, add the green chillies and sauté on a medium flame for few second., Add the spinach, salt and fresh cream and mash well using a potato masher., Add pepper powder and mix well. Keep aside., Heat the olive oil in a broad non-stick pan, add the oregano and tomato, mix well and cook on a medium flame for 1 minute., Add the salt, sugar, chilli powder and fresh cream, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside., Grease a microwave safe dish with oil., Put the rice and spread it evenly with the help of a spoon. Press it lightly., Than put the spinach layer and spread it evenly with the help of a spoon. Press it lightly., Pour the tomato gravy on top and spread it evenly with the help of a spoon. Press it lightly., Finally sprinkle cheese evenly over it., Cover it with a microwave-safe lid and microwave on high for 4 to 5 minutes., Serve immediately.] | [Energy, 271 cal, Protein, 5.9 g, Carbohydrates, 20.2 g, Fiber, 3 g, Fat, 18.3 g, Cholesterol, 26 mg, Sodium, 209 mg] | herb-rice-with-spinach-and-tomato-gravy-8644r |
| rcp1496 | Herb Stuffed Tomatoes | Snacks | NA | [tomatoes, chopped parsley, dried basil, dry red chilli flakes (paprika), chopped garlic (lehsun), bread crumbs, olive oil, melted butter, salt] | 10 mins | 0 mins | [Jain Subzi / Gravies, Baked Snacks, Christmas, Cocktail Party, Oven, Innovative Snacks] | 10Makes 10 stuffed tomatoes | Jain | Bright red, daintily small tomatoes are baked with a stuffing of herbs, spices and bread crumbs to make a droolworthy starter ! The Herb Stuffed Tomatoes is very attractive to look at, and nobody can resist the temptation to pop one into their mouth – and once they do, the amazing taste takes over. A large dollop of butter is also added to the herby tomato stuffing, which gives it a rich mouth-feel and buttery taste. Serve this starter immediately after preparation. You can also try other stuffed recipes like the Potatoes and Tomatoes Stuffed with A Coconut-based Paste or Spicy Paratha . | [Cut the tops of each tomato, scoop out the center pulp along with the seeds and roughly chop it. Keep the scooped tomato shells and the tomato mixture aside., Combine the tomato mixture and herb mixture in a deep bowl and mix well., Divide this herb stuffing into 10 equal portions and stuff each scooped tomato shell with a portion of the stuffing., Arrange the stuffed tomatoes on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 minutes., Serve immediately.] | [Energy, 51 cal, Protein, 2.4 g, Carbohydrates, 9.3 g, Fiber, 4.1 g, Fat, 0.3 g, Cholesterol, 0 mg, Vitamin A, 657.1 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.8 mg, Vitamin C, 119.1 mg, Folic Acid, 52.8 mcg, Calcium, 89.7 mg, Iron, 1.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 17.3 mg, Potassium, 187.6 mg, Zinc, 0.2 mg] | herb-stuffed-tomatoes-1496r |
| rcp1850 | Herb Tortellini | NA | NA | [plain flour (maida), dried oregano, dried thyme, parsley, chopped, dry red chilli flakes (paprika), olive oil oil, salt, oil, salt] | 10 mins. | 10 mins. | [Pastas, Italian Party] | ? | Italian | | [Sieve the flour and salt together., Add the oregano, thyme, parsley. chilli flakes and olive oil and knead to a firm dough adding a little cold water if necessary., Cover with a wet muslin cloth and allow it to rest for about 15 minutes., Divide the dough into two portions and roll out each portion as thinly as you can without breaking the sheet., Using a 50 mm. (2") diameter cookie cutter, cut into circles., Place 1/4 teaspoon of the cheese in little heaps in the centre of each circle., Brush the sides of the circle with a little cold water adn fold it into a semicircle sealing the edges., Brush the corners of the semicircle with cold water and join them together by pressing the edges firmly., Cook the tortellini for 3 to 4 minutes in a large pan of boiling water to which 1 teaspoon of salt and 1 tablepsoon of oil has been added., Drain and transfer the herb tortellini into a bowl of cold water. Drain and keep aside.] | [Not Given] | herb-tortellini-1850r |
| rcp1827 | Herb Tortellini Soup | NA | NA | [Herb Tortellini, garlic, chopped, onion, cubed, stalks celery, sliced, carrots, finely chopped, nutmeg (jaiphal) powder, vegetarian seasoning cube, butter, salt, chopped parsley] | 15 mins. | 30 mins. | [Tortilla Main Dishes, Italian Party] | 4Serves 4. | Italian | Cheese filled herb tortellinis simmered in a vegetable stew. Though the recipe sounds difficult to make, it is well worth the effort. | [Make the tortellini as per the recipe but do not cook it in water. Keep aside., Heat the butter in a large pan and saute the garlic and onion for 1 minute., Add the celery and carrot and saute till they are soften., Add 4 cups of water and simmer till the vegetables are almost cooked., Add the nutmeg, seasoning cube and salt and simmer., Add the uncooked tortellinis and boil for 4 to 5 minutes., Serve hot garnished with parsley.] | [Not Given] | herb-tortellini-soup-1827r |
| rcp4683 | Herbal Caffeine- Free Tea | BreakFast | NA | [tulsi (indian basil) leaves, jaggery (gur), lemon juice] | 2 mins | 2 mins | [South Indian, South Indian Breakfast, Low Cal Beverages, Boiled Indian recipes, Healthy Drinks Hot Beverages] | 2Makes 2 small glasses | South Indian | Being completely caffeine free, this Tulsi-based herbal tea is a guilt-free cuppa that you can have any time you are feeling down. Tulsi, also known as Indian basil or holy basil, has many medicinal properties. It is a great stress reliever and an effective remedy for cold and cough too. Also note that iron-rich jaggery is used instead of white sugar. You may also add honey to your Herbal Caffeine-free Tea if you like it that way. | [Combine the tulsi leaves and jaggery and blend in a mixer to a coarse mixture., Transfer the mixture to a bowl, add 1½ cups of boiled water and lemon juice, mix well and bring to a boil., Strain using a strainer., Serve hot.] | [Energy, 47 cal, Protein, 0.2 g, Carbohydrates, 11.2 g, Fiber, 0.3 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 0.3 mg] | herbal-caffeine---free-tea-4683r |
| rcp41756 | Herbed Baby Potatoes with Garlic Mayo Dip | Snacks | NA | [dried oregano, dry red chilli flakes (paprika), boiled baby potato halves, butter, salt, garlic (lehsun) paste, mayonnaise, milk, hot and sweet chilli sauce, salt] | 15 mins | 9 mins | [French Starters, Quick Evening Snacks, Indian Snacks for Entertaining, Indian Party, Kebab Party, High Tea Party, Barbeque Party Indian Recipes] | 4Makes 4 servings | Indian | herbed potato recipe | baby potatoes with mayo dip | herbed baby potato | with 18 amazing images. Quick and easy to make but extraordinarily tasty, the herbed baby potatoes with garlic mayo dip is a perfect starter to serve at parties. Learn how to make herbed potato recipe | baby potatoes with mayo dip | herbed baby potato | baby potatoes with mayo dip has a tantalising flavour and a wonderful mouth-feel. Perked up with herbs and spices, the boiled baby potatoes are a perfect match for the tongue-tickling garlic mayo dip. Garlic mayo dip is absolutely easy to make, as you just need to mix the ingredients together. Yet, it pleases everybody with its well-balanced sweet, spicy and tangy taste and luscious consistency. Serve the herbed baby potato as soon as you cook them, to enjoy the fresh flavours. Tips to make herbed potatoes: 1. You can also add mixed herbs. 2. Cook the potatoes well with the butter till golden brown and crisp, for the best flavour. 3. Serve it immediately otherwise it will become mushy. Enjoy herbed potato recipe | baby potatoes with mayo dip | herbed baby potato | with detailed step by step images. | [To make herbed baby potato, heat the butter in a broad non-stick pan and sprinkle little salt. Add the potatoes, mix gently and cook on a medium flame for 8 minutes, while tossing occasionally., Switch off the flame, add the chilli flakes and oregano and toss gently., Combine all the ingredients in a deep bowl and mix well using a whisk. Keep aside., Serve the herbed baby potato immediately with garlic mayo dip.] | [Energy, 328 cal, Protein, 2.5 g, Carbohydrates, 39.5 g, Fiber, 2 g, Fat, 19.7 g, Cholesterol, 20 mg, Vitamin A, 325.8 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.4 mg, Vitamin C, 19.7 mg, Folic Acid, 22.5 mcg, Calcium, 32.7 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 353.4 mg, Potassium, 297.5 mg, Zinc, 0.7 mg] | herbed-baby-potatoes-with-garlic-mayo-dip-41756r |
| rcp22280 | Herbed Capsicum Paratha, Healthy Shimla Mirch Paratha | BreakFast | NA | [chopped coloured capsicum, chopped spring onion greens, whole wheat flour (gehun ka atta), dry red chilli flakes (paprika), dried oregano, salt, whole wheat flour (gehun ka atta), oil] | 10 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Breakfast Theplas, Parathas, Indian Tawa, Tava, Indian Cancer Patients, Diet for Dialysis, Diabetic Breakfast] | 5Makes 5 parathas | Punjabi | herbed capsicum paratha recipe | healthy shimla mirch paratha | bell pepper paratha Indian breakfast | how to make capsicum paratha | with 25 amazing images. herbed capsicum paratha recipe | healthy shimla mirch paratha | bell pepper paratha Indian breakfast | how to make capsicum paratha is a unique paratha with a Mexican touch that you will relish! Learn how to make capsicum paratha. To make herbed capsicum paratha, combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water. Divide the dough into 5 equal portions. Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle)and cook the paratha using ¼ tsp of oil till golden brown spots appear on both the sides. Repeat steps 3 and 4 to make 4 more parathas. Serve immediately. Thankfully, this tasty bell pepper paratha Indian breakfast treat is also quick and easy to make because all the ingredients are combined with the whole wheat flour in one shot to make the paratha dough, rather than the cumbersome process of stuffing them. You will surely enjoy the crunch of veggies, and the tingling notes of spices and herbs, which are abundant in this capsicum paratha. This classic Indian breakfast can be served as a meal with a bowl of curd. Diabetics, heart patients and weight-watchers are sure to enjoy this super tasty and healthy shimla mirch paratha, which imparts an interesting international dimension to a routine meal, without taboo ingredients like maida and cheese. The colourful capsicum are also a wealth of antioxidants which will help to reduce inflammation in the body and maintain the health of cells and organs of the body. Tips for herbed capsicum paratha. 1. We have used colourful capsicum, but you can use any coloured capsicum available in your refrigerator. 2. Ensure to chop the capsicum finely so rolling is easier. 3. Spring onion greens can be replaced with finely chopped coriander. 4. Chilli flakes can can be replaced with finely chopped green chillies. 5. Oregano has been added for a Mexican touch. It can be replaced with any dried mixed herbs of your choice. 6. Knead into a soft dough, but not sticky. 7. Since the oil used to cook the parathas is minimal, serve them immediately to enjoy its flavour and texture. Enjoy herbed capsicum paratha recipe | healthy shimla mirch paratha | bell pepper paratha Indian breakfast | how to make capsicum paratha | with step by step photos. | [To make herbed capsicum paratha, combine all the ingredients in a deep bowl and mix well., Divide the dough into 5 equal portions., Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle)and cook the paratha using ¼ tsp of oil till golden brown spots appear on both the sides., Repeat steps 3 and 4 to make 4 more parathas., Serve the herbed capsicum paratha immediately.] | [Energy, 101 cal, Protein, 3.3 g, Carbohydrates, 19.2 g, Fiber, 3.4 g, Fat, 1.7 g, Cholesterol, 0 mg, Sodium, 5.5 mg] | herbed-capsicum-paratha-healthy-shimla-mirch-paratha-22280r |
| rcp32656 | Herbed Cottage Cheese Wrap ( Wraps and Rolls) | Snacks | Veg | [whole wheat flour (gehun ka atta), oil, salt, whole wheat flour (gehun ka atta), chopped coriander (dhania), chopped parsley, chopped green chillies, sugar, salt, lemon juice, mayonnaise, paneer (cottage cheese), salt, dried oregano, dry red chilli flakes (paprika), lettuce, bean sprouts, grated carrot] | 10 mins | 10 mins | [Indian Wraps, Paneer Based Snacks, Indian Rolls, Veg Roll, Quick Snacks / Quick Starters] | 4Makes 4 wraps | Indian | Fit to be called an international gourmet dish, although it is easy and non-fussy! what makes this wrap stand out from the rest is the exotic green mayonnaise flavoured with oregano, which gives the paneer a classic touch. Wrapping it with lettuce, carrots and sprouts adds crunch to it. | [Combine all the ingredients in a bowl and knead into a soft dough using enough water. Keep aside., Divide the dough into 4 equal portions and roll out each portion into 200 mm. (8”) diameter circle using a little flour., Heat a non-stick tava (griddle) and lightly cook the rotis on both the sides. Keep aside., Combine the coriander, parsley, green chillies, sugar, salt and lemon juice, and blend in a mixer to a smooth paste using a little water., Transfer it to a bowl, add the mayonnaise, mix well and refrigerate for an hour., Just before serving, warm a roti on a non-stick tava., Place the roti on a clean dry surface and arrange ½ cup of lettuce in the centre in a single row of the roti., Arrange 1/4th of the herbed paneer filling and 1/4 cup of bean sprouts and 2 tbsp carrots over it., Finally spread 1/4th of the green mayonnaise over it and roll up the roti tightly., Repeat with the remaining ingredients to make 3 more wraps., Serve immediately.] | [Not Given] | herbed-cottage-cheese-wrap--wraps-and-rolls-32656r |
| rcp34735 | Herbed Cucumber Slices ( Healthy Starter Recipe ) | Snacks | Veg | [cucumber, red capsicum, oil, cooked chick peas, crushed garlic (lehsun), black peppercorns (kalimirch), olive oil, thyme, lemon juice, salt, parsley] | 12 mins | 15 mins | [Lebanese Appetizers, Quick Evening Snacks, Low Calorie Indian Snacks, No Cooking Veg Indian, Western Party, Mixer, Quick Snacks / Quick Starters] | 20Makes 20 slices | Indian | The all-time favourite indian cooler, cucumber, is topped with flavoured lebanese hummus. An innovative and irresistible way to relish the healthy cucumber, this snack can be had at any time of the day. | [Apply ¼ tsp of oil evenly over the red capsicum. Pierce it with a fork and roast it over an open medium flame till it turns black in colour from all the sides., Immerse it in water and remove the skin, stem and seeds and cut into thin strips. Keep aside for the garnish., Combine all the ingredients, except the cucumber slices and blend in a mixer to a smooth mixture using little water till smooth., Arrange the cucumber slices on a flat dry surface and top each cucumber slice with little topping mixture., Serve immediately garnished with red capsicum strips and parsley sprigs.] | [Not Given] | herbed-cucumber-slices--healthy-starter-recipe--34735r |
| rcp329 | Herbed Curd Dip, Indian Yoghurt Capsicum Dip | NA | Veg | [thick curds (dahi), chopped parsley, chopped coloured capsicum, fresh cream, chopped garlic (lehsun), salt, freshly ground black pepper (kalimirch), cream cracker biscuits, chips] | 5 mins | 0 mins | [Jain Salads, Indian Salad Dressings, Indian Dips / Sauces, No Cooking Veg Indian, Barbeque Party Indian Recipes, Cocktail Party, Calcium Rich Indian Recipes] | 1Makes 1 cup (14 tbsp ) | Jain | herbed curd dip recipe | garlic capsicum and parsley dip | yoghurt capsicum dip | Indian creamy curd dip | with 22 amazing images. herbed curd dip recipe | garlic capsicum and parsley dip | yoghurt capsicum dip | Indian creamy curd dip makes a quick and delicious accomapaniment at snack time. Learn how to make garlic capsicum and parsley dip. Just what you need to make a plate of crispies super special! The garlic capsicum and parsley dip, made with parsley and curds is a very vibrant and versatile accompaniment for almost all kinds of finger foods ranging from crackers and chips to nachos too. A dash of pepper further ramps up the flavor and aroma of this yoghurt capsicum dip, while the cream adds a luscious texture to it thus making it appeal to all, young and old. You can top up your calcium, protein and antioxidant level with this Indian creamy curd dip. Health conscious can reduce the quantity of fresh cream used. They can also substitute full fat curd with low fat curd to reduce the calorie and fat content. Tips for yoghurt capsicum dip. 1. Spread yoghurt capsicum dip on cream cracker biscuits. We suggest cream cracker biscuits as they have a neutral taste. 2. Serve parsley capsicum dip with carrot strips. 3. Serve Indian curd capsicum dip with cucumber sticks. Enjoy herbed curd dip recipe | garlic capsicum and parsley dip | yoghurt capsicum dip | Indian creamy curd dip | with step by step photos. | [To make herbed curd dip, combine all the ingredients in a bowl and mix well., Refrigerate the herbed curd dipfor 1 hour and serve chilled with cream crackers biscuits and chips.] | [Energy, 24 cal, Protein, 0.7 g, Carbohydrates, 0.9 g, Fiber, 0.1 g, Fat, 1.9 g, Cholesterol, 2.3 mg, Sodium, 59.6 mg] | herbed-curd-dip-indian-yoghurt-capsicum-dip-329r |
| rcp36110 | Herbed Farfalle In Olive Salsa | NA | Veg | [cooked farfalle, olive oil, chopped onions, chopped garlic (lehsun), tomato puree, olives, chopped black olives, chopped coriander (dhania), dried mixed herbs, salt freshly ground black pepper powder, dry red chilli flakes (paprika)] | 15 mins | 20 mins | [Italian Veg Pasta, Pastas, Italian Party, Non-stick Pan] | 2Makes 2 servings | Italian | Bow shaped pasta tossed in a simple olive salsa and herbs. Add a portion of garlic bread and a glass of wine if you like, to complete this meal. Do keep in mind that the olives are pickled in brine and so you may need to a little cautious while adding salt to this recipe. | [Heat the oil in a broad non-stick pan, add the onions and garlic and sauté till the onions turn translucent., Add the tomato puree and olives, mix well and cook on a slow flame for a few seconds., Add the coriander, herbs, salt, pepper and cooked pasta, mix well and toss gently, till the pasta is evenly coated from all the sides., Serve hot garnished with chilli flakes.] | [Not Given] | herbed-farfalle-in-olive-salsa-36110r |
| rcp39782 | Herbed Fusilli in Pink Sauce | Dinner | Veg | [dried oregano, cooked fusilli, olive oil, dry red chilli flakes (paprika), salt, olive oil, chopped spring onions, chopped garlic (lehsun), zucchini, diagonally cut and blanched baby corn, red yellow green, chopped tomatoes, tomato ketchup, dried mixed herbs, dry red chilli flakes (paprika), sugar, salt, white sauce, fresh cream, garlic bread] | 20 mins | 11 mins | [Italian Veg Pasta, Dinner, One Meal Dinner, Saute, Children's Day, Indian Birthday Party, Non-stick Pan] | 4Makes 4 servings | Indian | You would have tasted pasta in white sauces, red sauces and even green sauces, but have you ever tried one in an enticing pink sauce? Herbed Fusilli in Pink Sauce is a memorable treat, which is also easy to prepare. You will be surprised to know that the pink sauce gets its colour not from beetroot or any pink ingredient, but by the interplay of the many other coloured ingredients used in its preparation. | [Heat the olive oil in a broad non-stick pan, add the fusilli, chilli flakes, oregano and little salt and sauté on a medium flame for 1 to 2 minutes. Keep aside., Heat the olive oil in a broad non-stick pan, add the spring onions and garlic and sauté on a medium flame for 1 minute., Add the zucchini, baby corn and capsicum and sauté on a medium flame for another 2 minutes., Add the tomatoes, tomato ketchup, mixed herbs, chilli flakes, sugar and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring ocassionally., Add the white sauce and fresh cream, mix well and cook on a medium flame for 1 minute, while stirring continuously. Keep aside., Just before serving, re-heat the pink sauce, add the herbed fusilli, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve immediately with garlic bread.] | [Energy, 404 cal, Protein, 11.2 g, Carbohydrates, 49.8 g, Fiber, 3 g, Fat, 16.7 g, Cholesterol, 20.7 mg, Sodium, 138.4 mg] | herbed-fusilli-in-pink-sauce-39782r |
| rcp38820 | Herbed Jowar Strips with Spicy Orange Salsa | Snacks | NA | [whole wheat flour (gehun ka atta), jowar (white millet) flour, dried oregano, dry red chilli flakes (paprika), salt, whole wheat flour (gehun ka atta), chopped orange, chopped tomatoes, chopped coriander (dhania), chilli powder, cumin seeds (jeera) powder, salt] | 20 mins | 0 mins | [Indian Snacks for Entertaining, Baked Snacks, Baked, Oven, Zero Oil Snacks] | 5Makes 5 servings | Indian | If you thought finger foods like chips and dips are impossible to prepare without oil, then this recipe of Herbed Jowar Strips with Spicy Orange Salsa is an absolute must-try! A very unique salsa of oranges and tomatoes perked up with spice powders, is served with baked crispies made of whole wheat and jowar flours flavoured with herbs and spices. The herbed jowar strips are intentionally kept a little bland, in order to complement the spicy orange salsa perfectly. Do not prepare the salsa too munch in advance as it tends to release water. Mix the salsa gently, a little while before serving, and place it in the fridge till ready to serve, this lip-smacking snack combo is a well-planned nutritional package as the vitamin C in the salsa helps your body to efficiently absorb the iron from jowar, thereby boosting your haemoglobin and immunity levels. | [Combine all the ingredients in a deep bowl, mix well and knead into a semi-stiff dough using enough warm water., Divide the dough into 5 equal portions., Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling., Prick the circle using a fork at equal distance and cut into 5 equal sized long strips using a sharp knife., Repeat steps 3 and 4 to make 20 more strips with the remaining 4 portions of the dough., Arrange all the strips on a baking tray and bake in a pre-heated oven at 180ºc (360ºf) for 30 to 35 minutes., Cool completely and store in an air-tight container., Serve these herbed strips with spicy orange salsa.] | [Energy, 95 cal, Protein, 3 g, Carbohydrates, 20.1 g, Fiber, 3.1 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 7.2 mg] | herbed-jowar-strips-with-spicy-orange-salsa-38820r |
| rcp40123 | Herbed Maggi Fritters, Maggi Pakoda | Snacks | Veg | [dried mixed herbs, maggi noodles, maggi tastemaker, chopped capsicum, grated processed cheese, dry red chilli flakes (paprika), cornflour, salt, oil, tomato ketchup] | 10 mins | 20 mins | [Deep-fried Indian Starters, Evening Tea Snacks, Children's Day, Iftar Recipes for Ramadan / Ramzan, Kadai Veg, Kids After School] | 20Makes 20 fritters | Indian | herbed maggi fritters recipe | maggi pakoda | Indian style maggi pakora | cheesy masala maggi pakora | with 21 amazing images. herbed maggi fritters recipe | maggi pakoda | Indian style maggi pakora | cheesy masala maggi pakora is a flavourful snack using our all-time favourite Maggi. Learn how to make maggi pakoda. To make herbed maggi fritters, boil 1½ cups of water in a deep non-stick pan, add the maggi noodles, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the maggi tastemaker, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Transfer the mixture into a deep bowl and allow it to cool completely. Once cooled, add the capsicum, cheese, chilli flakes, mixed herbs, cornflour and little salt and mix very well. Heat the oil in a deep non-stick kadhai and drop spoonfuls of the mixture using your fingers and deep-fry, a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with tomato ketchup. Inject new excitement into all-time favourite Maggi, by preparing it in the form of herby, cheesy fritters! Cooked Maggi is mixed with colourful veggies, herbs and processed cheese to make a gooey batter, which is deep-fried immediately to make crispy, chunky maggi pakoda. And the cheese enhances the flavour quotient of these Indian style maggi pakora. As a snack prize to reward your child’s achievement or as a starter at a party, these aromatic cheesy masala maggi pakora are sure to become a huge success, provided you serve them immediately on preparation. While tomato ketchup is best accompaniment for kids, adults can enjoy it with chilli garlic sauce. You will also love other fritters like corn and potato fritters and yam fritters. Tips for herbed maggi fritters. 1. While cooking Maggie, remember to stir occasionally to avoid it from sticking to the pan. 2. Always check by deep frying one fritter. If it disintegrates in oil, then add little cornflour to the mixture and mix well before deep-frying the remaining fritters. Enjoy herbed maggi fritters recipe | maggi pakoda | Indian style maggi pakora | cheesy masala maggi pakora | with step by step photos. | [To make herbed maggi fritters, boil 1½ cups of water in a deep non-stick pan, add the maggi noodles, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Add the maggi tastemaker, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Transfer the mixture into a deep bowl and allow it to cool completely., Once cooled, add the capsicum, cheese, chilli flakes, mixed herbs, cornflour and little salt and mix very well., Heat the oil in a deep non-stick kadhai and drop spoonfuls of the mixture using your fingers and deep-fry, a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve to make herbed maggi fritters immediately with tomato ketchup.] | [Energy, 61 cal, Protein, 1.1 g, Carbohydrates, 5.9 g, Fiber, 0.2 g, Fat, 3.7 g, Cholesterol, 1 mg, Sodium, 109 mg] | herbed-maggi-fritters-maggi-pakoda-40123r |
| rcp40339 | Herbed Makhanas ( Tiffin Treats) | Lunch | NA | [lotus seeds, olive oil, salt, olive oil, dried mixed herbs, dry red chilli flakes (paprika), salt] | 5 mins | 10 mins | [Quick Evening Snacks, Jain Snacks, School Time Snacks, Indian Jar Snacks, Indian Tiffin Box, Lunch box, Dabba, Non-stick Pan, Kids Tiffin Box] | 4Makes 4 cups | Jain | Who doesn’t like roasted makhanas? Here, we have enhanced this nice and poppy snack by roasting it in olive oil. Kids will love the peppy flavours of the mixed herbs and chilli flakes, which give the makhanas a nice and exotic touch. Make a whole batch of Herbed Makhanas and store it in an air-tight jar, so you can send it to school in the snack box. It will also save you some time in the morning on hurried days when you do not have time to prepare a snack for short break. Also pack some Masala Corn ( Tiffin Treats) in another tiffin for a perfect short break combo. | [Heat the olive oil in a deep non-stick pan, add the makhanas and a little salt and sauté on a medium flame for 8 to 10 minutes., Remove from the flame, combine the makhanas and the prepared herb mixture immediately in a deep bowl and mix well., Allow the mixture to cool completely, and pack in an air-tight tiffin box.] | [Energy, 198 cal, Protein, 3.8 g, Carbohydrates, 16.1 g, Fiber, 0 g, Fat, 13.5 g, Cholesterol, 0 mg, Sodium, 1.5 mg] | herbed-makhanas--tiffin-treats-40339r |
| rcp5257 | Herbed Mayonnaise | NA | Veg | [mayonnaise, garlic (lehsun) cloves, chopped parsley, chopped chives, salt] | 5 mins | 0 mins | [Indian Dips / Sauces, No Cooking Veg Indian, Western Party, Kids High Energy Indian Foods] | 1Makes 1 cup (14 tbsp ) | Indian | A combination of Italian herbs such as parsley and chives helps convert the otherwise bland mayonnaise into an exotic spread for the best of sandwiches. | [Combine all the ingredients and mix well.] | [Energy, 88 cal, Protein, 0.2 g, Carbohydrates, 7.6 g, Fiber, 0 g, Fat, 7.5 g, Cholesterol, 0 mg, Sodium, 158.7 mg] | herbed-mayonnaise-5257r |
| rcp38985 | Herbed Paneer Paratha | BreakFast | NA | [chopped dill leaves, chopped mint leaves (phudina), chopped coriander (dhania), grated paneer (cottage cheese), chopped green chillies, salt, whole wheat chapatis, oil, curd (dahi)] | 10 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Punjabi Paneer Recipes, Quick breakfast, Breakfast Theplas, Parathas, Indian Tawa, Tava, PCOS] | 4Makes 4 parathas | Punjabi | herbed paneer paratha recipe | shepu pudina paneer paratha | healthy coriander shepu pudina paneer paratha | with 20 amazing images. herbed paneer paratha is a delightful variation of the traditional Indian stuffed paratha, where fresh paneer (Indian cottage cheese) is mixed with a variety of aromatic herbs to create a flavorful and satisfying dish. The combination of soft and crumbly paneer with fragrant herbs like cilantro, mint, and dill adds a burst of freshness and taste to the paratha. To make herbed paneer paratha, the paneer is crumbled and mixed with finely chopped herbs, along with green chillies and salt to enhance the flavor profile. Place one semi-cooked chapati on a clean dry surface, place 1 portion of the stuffing on one half of the chapati and fold it over to make a semi-circle. Herbed paneer paratha is cooked on a griddle until golden brown and crispy. herbed paneer paratha is not only a delicious and comforting meal option but also a nutritious one. Paneer is a good source of protein, while the herbs provide essential vitamins and minerals, making this dish a wholesome and balanced meal choice. Whether enjoyed for breakfast, lunch, or dinner, herbed paneer paratha is sure to be a hit with your family and friends. Serve herbed paneer paratha hot with a dollop of yogurt, pickle, or chutney for a complete and satisfying meal experience. Try this flavorful and aromatic paratha recipe for a delicious twist on the classic stuffed paratha. Pro tips for herbed paneer paratha. 1. Add 1/2 cup grated paneer (cottage cheese). The fresh and aromatic flavors of herbs like cilantro, mint, or fenugreek pair well with the mild taste of paneer. Paneer contains high quality protein and calcium which aids in weight loss. 2. In a bowl put 1/4 cup finely chopped dill leaves. Dill has a unique flavor profile that is often described as fresh, herbal, and slightly citrusy. This complements the richness of the paneer. Dill leaves are rich in antioxidants vitamin A and Vitamin C which prevent or stop cell damage in your body and thus lowers the risk of chronic diseases like cancer, diabetes and heart disease. Enjoy herbed paneer paratha recipe | shepu pudina paneer paratha | healthy coriander shepu pudina paneer paratha | with step by step photos. | [To make herbed paneer paratha, divide the stuffing into 4 equal portions and keep aside., Place one semi-cooked chapati on a clean dry surface, place 1 portion of the stuffing on one half of the chapati and fold it over to make a semi-circle., Heat a non-stick tava (griddle) and cook the paratha, using ½ tsp of oil, till it turns golden brown in colour from both sides., Repeat with the remaining chapatis and stuffing to make 3 more parathas., Serve the herbed paneer paratha hot with fresh curds.] | [Energy, 162 cal, Protein, 5.4 g, Carbohydrates, 17.5 g, Fiber, 2.8 g, Fat, 8.1 g, Cholesterol, 0 mg, Sodium, 264.4 mg] | herbed-paneer-paratha-38985r |
| rcp32420 | Herbed Pasta Dough, Flavoured Pasta Dough | NA | NA | [plain flour (maida), olive oil, dried mixed herbs, salt] | 2 mins | 0 mins | [Italian Basic] | 1Makes 1.25 cups | Italian | Pasta, Italy’s most traditional item is prepared from plain flour and in this recipe flavored with mixed herbs. This is a basic recipe can be used to make any type of a pasta ie. lasagne and cannelloni sheets, tortellini , ravioli , fettuccine or tagliatelle. Pasta must be cooked just until “al dente”, which means until it is tender but still slightly firm. | [Combine all the ingredients in a deep bowl, mix well and knead into a semi-soft dough using enough water., Cover the dough with a wet muslin cloth and keep aside for 15 minutes., Use as required.] | [Energy, 738 cal, Protein, 9.7 g, Carbohydrates, 65 g, Fiber, 0.3 g, Fat, 48.8 g, Cholesterol, 0 mg, Vitamin A, 454 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 2.1 mg, Vitamin C, 0 mg, Folic Acid, 0 mcg, Calcium, 20.2 mg, Iron, 2.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 8.2 mg, Potassium, 114.4 mg, Zinc, 0.5 mg] | herbed-pasta-dough-flavoured-pasta-dough-32420r |
| rcp22707 | Herbed Pita Strips | Snacks | NA | [pita bread pizza base, melted butter, dry red chilli flakes (paprika), dried mixed herbs, chopped garlic (lehsun), salt] | 5 mins | 0 mins | [Lebanese Appetizers, Lebanese Breads, Indian Snacks for Entertaining, Cocktail Party, Fondue Party] | 12Makes 12 strips | Indian | A perfect finger food for parties, or just an evening spent over chips, dips and tea with friends. Herbed Pita Strips are crispy, buttery, spicy, herby and garlicky, all at one go, which makes them appealing to people with varied tastes. This makes it a great choice for parties. Serve with an assortment of dips, not forgetting Mediterranean favourites like Muhhamarra. | [Place the pita base on a clean, dry surface, put the prepared topping on it and spread it evenly using a spoon., Cut the pita bread into 2 halves and cut 6 long strips from each halve. You will get 12 strips in all., Place the strips on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 8 to 10 minutes or till the base is evenly browned and crisp., Serve immediately with a dip of your choice.] | [Energy, 36 cal, Protein, 0.3 g, Carbohydrates, 1.6 g, Fiber, 0 g, Fat, 3.2 g, Cholesterol, 0 mg, Vitamin A, 115.2 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 0 mg, Folic Acid, 0.8 mcg, Calcium, 1.1 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 29.4 mg, Potassium, 8 mg, Zinc, 0.1 mg] | herbed-pita-strips-22707r |
| rcp3259 | Herbed Pizza Strips, Indian Style Herbed Pizza Sticks | Snacks | NA | [pizza base, olive oil, garlic (lehsun) paste, dried mixed herbs, dry red chilli flakes (paprika), salt, olive oil] | 5 mins | 0 mins | [Italian Starters, Quick Evening Snacks, Baked Snacks, Evening Tea Snacks, Bread Snack, Baked, Italian Party] | 16Makes 16 strips | Italian | herbed pizza strips recipe | Indian style herbed pizza sticks | homemade garlic and herb breadsticks | Indian starter for kids birthday party | with 18 amazing images. herbed pizza strips recipe | Indian style herbed pizza sticks | homemade garlic and herb breadsticks | Indian starter for kids birthday party is a unique pizza flavoured sticks to please the kids. Learn how to make Indian style herbed pizza sticks. To make herbed pizza strips, place the pizza bases on a clean, dry surface, brush equal quantities of the prepared topping on both the pizza bases and spread it evenly using a spoon. Cut them horizontally into medium sized strips and place them on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 15 to 20 minutes or till the base is evenly brown and crisp. Lightly brush the hot pizza strips with a little olive oil. Serve hot with a soup of your choice. When you are bored to readymade breadsticks, then these Indian style herbed pizza sticks are best to try. You can also make this Indian starter for kids birthday party and watch them finish it in no time. They are sure to enjoy this finger food along with their play. These easy to make homemade garlic and herb breadsticks are great to serve with soups, they are crispy, garlicky with a tint of spice…perfect in taste and presentation. While you can definitely buy readymade pizza base to make these strips, when you have time on hand do try making pizza base at home. Tips for herbed pizza strips. 1. Dried mixed herbs can be replaced with dried oregano. 2. Always prefer to bake in the middle rack of the oven so the strips bake uniformly. Enjoy herbed pizza strips recipe | Indian style herbed pizza sticks | homemade garlic and herb breadsticks | Indian starter for kids birthday party | with step by step photos. | [Place the pizza bases on a clean, dry surface, brush equal quantities of the prepared topping on both the pizza bases and spread it evenly using a spoon., Cut them horizontally into medium sized strips and place them on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 15 to 20 minutes or till the base is evenly brown and crisp., Lightly brush the hot pizza strips with a little olive oil., Serve hot with a soup of your choice.] | [Energy, 56 cal, Protein, 0.6 g, Carbohydrates, 4 g, Fiber, 0 g, Fat, 4.3 g, Cholesterol, 0 mg, Sodium, 0.6 mg] | herbed-pizza-strips-indian-style-herbed-pizza-sticks-3259r |
| rcp31030 | Herbed Potato Soup | NA | NA | [potato cubes, butter, sliced onions, salt freshly ground black pepper, dried mixed herbs, grated carrot, chopped parsley, dried mixed herbs] | 10 mins | 20 mins | [Italian Soups, Thick / Creamy Indian Soups, Jhat-Pat Soup, Potassium Rich] | 4Makes 4 servings | Indian | Using carrots to garnish this aesthetically spiced soup adds not only flavour and crunch, but a lovely colour as well. | [Heat the butter in a pressure cooker, add the onions and sauté on a medium flame for 2 to 3 minutes., Add the potatoes and cook on a medium flame for 3 to 4 minutes., Add 2 cups of water, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Allow the mixture to cool completely and then blend in a mixer to a smooth mixture., Pour the potato-onion mixture into a deep kadhai, add the salt and mixed herbs, mix well and cook on a medium flame for 1 minute., Add approx. ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the pepper powder, mix well and cook on a medium flame for 1 minute., Serve hot garnished with carrots, parsley and mixed herbs.] | [Energy, 57 cal, Protein, 0.8 g, Carbohydrates, 10.8 g, Fiber, 0.8 g, Fat, 1.3 g, Cholesterol, 0 mg, Vitamin A, 59 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.6 mg, Vitamin C, 8.2 mg, Folic Acid, 8 mcg, Calcium, 6.4 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 17.6 mg, Potassium, 118.8 mg, Zinc, 0.3 mg] | herbed-potato-soup-31030r |
| rcp39579 | Herbed Rice On Cream Cracker | Snacks | NA | [cream cracker biscuits, dried mixed herbs, cooked rice (chawal), dry red chilli flakes (paprika), grated paneer (cottage cheese), grated processed cheese, fresh cream, milk, salt] | 10 mins | 0 mins | [Paneer Based Snacks, Indian Cheese Recipes, High Tea Party, Cocktail Party, Quick Snacks / Quick Starters, Kids After School] | 8Makes 8 crackers | Indian | A lip-smacking starter that will kindle your tummy and make you yearn for the next course! Herbed Rice on Cream Cracker features an innovative topping of cooked rice and grated paneer perked up with assorted spices and mixed herbs. The soft and flavourful topping is a perfect complement to the crisp cream crackers. | [Divide the topping into 8 equal portions and keep aside., Place the cream cracker biscuits on a serving plate, dry surface and spread a portion of the topping evenly on each cream cracker., Serve immediately.] | [Energy, 80 cal, Protein, 2.4 g, Carbohydrates, 8.9 g, Fiber, 0.4 g, Fat, 3.8 g, Cholesterol, 0 mg, Vitamin A, 38.8 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 0.2 mg, Folic Acid, 0.5 mcg, Calcium, 49.9 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1 mg, Potassium, 3.5 mg, Zinc, 0.1 mg] | herbed-rice-on-cream-cracker-39579r |
| rcp806 | Herbed Rice with Mushrooms | NA | Veg | [cooked rice, butter, chopped spring onions whites, milk, salt, chopped parsley, sliced fresh mushrooms (khumbh), cornflour, butter, chopped onions, chopped green chillies, chopped celery, milk, dried oregano, salt freshly ground black pepper (kalimirch), grated processed cheese, parsley] | 20 mins | 15 mins | [One Dish Vegetarian Meals, International Favourites, Western Party, Non-stick Pan] | 3Makes 3 servings | NA | Herbed rice, with the enticing aroma of butter, parsley and spring onions, is teamed up with a creamy, saucy mushroom topping, to make a memorable treat that you will relish to the core. The generous use of milk, thickened with corn flour, gives the mushroom topping its creaminess while a dash of celery and oregano enhance its flavour, giving it a rich aroma that complements the rice well, further accentuating its herby notes. Serve the Herbed Rice with Mushrooms immediately on preparation, with a garnish of grated cheese that adds to its pleasing gooeyness. An exciting One Dish Meals for mushroom lovers. | [Heat the butter in a broad non-stick pan, add the spring onion whites and greens and sauté on a medium flame for 1 minute., Add the rice, milk, salt and parsley, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside., Combine the cornflour and milk in a bowl, mix well and keep aside., Heat the butter in a broad non-stick, add the onions and sauté on a medium flame for 2 minutes., Add the chillies and celery and sauté on a medium flame for 30 seconds., Add the mushrooms and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the cornflour-milk mixture, oregano, ½ cup of water and pepper, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside., Just before serving re-heat the rice and the mushroom topping., Spread the rice in a serving bowl and spread it evenly with a back of a spoon., Top it with the mushroom topping and spread it evenly., Serve immediately garnished with cheese and a sprig of parsley.] | [Energy, 379 cal, Protein, 7.2 g, Carbohydrates, 46.7 g, Fiber, 3.4 g, Fat, 17.2 g, Cholesterol, 0 mg, Vitamin A, 606.9 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.3 mg, Vitamin B3, 2.9 mg, Vitamin C, 16.2 mg, Folic Acid, 39.8 mcg, Calcium, 174.9 mg, Iron, 2.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 115.9 mg, Potassium, 298.4 mg, Zinc, 1.1 mg] | herbed-rice-with-mushrooms-806r |
| rcp39299 | Herbed Sticks | Snacks | Veg | [dried mixed herbs, dry red chilli flakes (paprika), maize flour (makai ka atta), plain flour (maida), oil, salt, oil] | 5 mins | 9 mins | [Deep-fried Indian Starters, Indian Jar Snacks, Deep Fry, Kadai Veg, Indian snacks under 10 minutes, Kids Tiffin Box] | 3Makes 3 cups (3 cup ) | Indian | Although a variant of the humble chakli, Herbed Sticks deserves the exotic name because of the unique flavour that this finger food derives from mixed herbs, commonly used in Italian cuisine. Herbed Sticks shows how common ingredients, a spot of creativity and a little knowledge of world cuisines can help turn out unforgettable foods. | [Combine all the ingredients in a deep bowl and knead into a semi-stiff dough using little water., Divide the dough into 2 equal portions and put one portion of the dough into a chakli press., Press out into 50mm. (2”) long strips on a flat, dry surface., Heat the oil in a deep kadhai and deep-fry the sticks, a few at a time, on a medium flame till they turn light brown in colour and crisp from all the sides. Drain on an absorbent paper., Cool and store in an air-tight container.] | [Energy, 292 cal, Protein, 3.6 g, Carbohydrates, 31.5 g, Fiber, 1.8 g, Fat, 17.1 g, Cholesterol, 0 mg, Vitamin A, 163.6 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.9 mg, Vitamin C, 0 mg, Folic Acid, 5.8 mcg, Calcium, 5.9 mg, Iron, 1.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 2.9 mg, Potassium, 97.3 mg, Zinc, 0.5 mg] | herbed-sticks-39299r |
| rcp22709 | Herbed Tomato Dip | NA | NA | [dried mixed herbs, blanched, peeled,deseeded and chopped tomatoes, cornflour, milk, grated processed cheese, fresh cream, salt, cheesy bread strips, melba toast] | 10 mins | 4 mins | [Jain International, Indian Dips / Sauces, Barbeque Party Indian Recipes, Cocktail Party, Non-stick Pan, Quick Indian Dips, Gravies & Sauces, Carotenoids] | 1Makes 1 cup (14 tbsp ) | Jain | Cheesy dip? Tangy Dip? Herbed Dip? Why not everything in one package? The Herbed Tomato Dip offers just that! A cheesy base with tangy tomato accents and aromatic herbed notes too. The varied textures of the ingredients are balanced and brought together using a little cornflour. Since the dip combines chopped tomatoes with cheese, it tends to get a little watery over time, so serve immediately on preparation, to enjoy the best flavour and consistency. | [Combine the cornflour with 1 tsp of water in a bowl, mix well and keep aside., Combine the milk, cheese and fresh cream in a broad non-stick pan, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Add the cornflour-water mixture, tomatoes, mixed herbs and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Serve immediately with cheesy bread strips or melba toast.] | [Energy, 23 cal, Protein, 0.8 g, Carbohydrates, 1.1 g, Fiber, 0.2 g, Fat, 1.5 g, Cholesterol, 2.6 mg, Sodium, 21 mg] | herbed-tomato-dip-22709r |
| rcp39778 | Herbed Tomato, Carrot and Macaroni Soup | NA | Veg | [chopped tomatoes, chopped carrots, cooked macaroni, olive oil, butter, chopped garlic (lehsun), chopped onions, dried oregano, dry red chilli flakes (paprika), sugar, salt, parsley] | 15 mins | 21 mins | [Italian Soups, Thick / Creamy Indian Soups, One Dish Vegetarian Meals, Non-stick Pan] | 4Makes 4 servings | Indian | An interesting combination of tangy tomatoes and crunchy carrots, perked up with oregano, this Herbed Tomato, Carrot and Macaroni Soup is sure to enthrall you with its unique texture and rich flavour. This soup has a very interesting mouth-feel, because the cooked vegetable mixture is not ground smoothly to make the soup, instead it is crushed coarsely with a hand blender, so the flavours will merge, but you can still feel each ingredient when you roll a spoonful of soup in your mouth. | [Heat the olive oil and butter in a deep non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 1 minute., Add the tomatoes, carrots, oregano, chilli flakes, sugar and salt, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Add 3 cups of water and mix well. Cover with a lid and cook on a medium flame for 10 to 12 minutes, while stirring occasionally., Allow the mixture to cool slightly and blend into a coarse mixture with the help of a hand blender., Transfer the mixture, back to the same non-stick pan, add the macaroni, mix well and bring to boil., Serve hot garnished with parsley.] | [Not Given] | herbed-tomato-carrot-and-macaroni-soup-39778r |
| rcp37169 | Here Comes The Sun ( Flowers Arrangements) | NA | Veg | [] | 30 mins | 0 mins | [No Cooking Veg Indian, Indian Party, Cocktail Party] | 1Makes 1 centrepiece | Indian | Bring the sunshine into your home with this vibrant arrangement of fruit and flowers. Anuradha pittie has created a beautiful centerpiece to brighten up your buffet table! | [Place the 3 musk melons on a wooden plank., Slice the tops off the musk melons. Similarly slice off a small portion from the bottom of each musk melon to make a steady base., Trim the baby pineapple stems and pierce into the centre musk melon., Trim the anthurium stems to medium height and randomly pierce them around the baby pineapples., Trim the spider gerberas and randomly pierce them around the anthuriums., Trim the two tone gerberas and pierce them into the other two musk melons. Arrange mint leaves around the musk melons on the wooden plank.] | [Not Given] | here-comes-the-sun--flowers-arrangements-37169r |
| rcp3546 | High Fibre Chillas, Buckwheat Oats Indian Pancake | Snacks | Veg | [buckwheat (kuttu or kutti no daro), low fat curds (dahi), quick cooking rolled oats, ginger-green chilli paste, grated carrot, chopped spring onions whites, chopped coriander (dhania), salt, peanut oil, peanut oil, low calorie green chutney] | 10 mins | 10 mins | [Healthy Indian Recipes, Indian Veg Recipes, Breakfast Chillas, Indian Pancakes, Evening Tea Snacks, Mixer, Tava, Snack Recipes for Kids] | 4Makes 4 chilas | Indian | high fibre chillas | healthy chillas | buckwheat and oats Indian pancake | no fermentation chilla | with 24 amazing images Here, these scrumptious buckwheat and oats Indian pancake are made from a batter of buckwheat and curds which are then soaked and ground in a mixer. To the batter we add oats, ginger green chilli paste, carrots and spring onions add crunch to these high fibre chillas as well as their share of nutrition too. This batter is then cooked on a non stick tava to make healthy chillas. Let’s see why we love high fibre chillas. Buckwheat keeps your heart healthy and high in fibre and diabetic friendly. Oats are a great source of protein for Vegetarians. It is rich in soluble fibre (to make it good for diabetics), which helps lower blood LDL cholesterol, the so-called "Bad" cholesterol. Curds help in digestion as it has very good bacteria. Probiotics in curds acts as a mild laxative but, in case of diarrhoea and dysentery, it is a boon. When served with low-calorie green chutney, this high fibre chillas meal is sure to make a smile bloom on your face. Healthy chiilas and pancakes for breakfast is always a good way to start the day. buckwheat and oats Indian pancake gives a lot of room for innovation too, as you can add your favourite veggies, greens or other ingredients to make it as exciting as you want. Enjoy high fibre chillas | healthy chillas | buckwheat and oats Indian pancake | no fermentation chilla with detailed step by step photos. | [To make high fibre chillascombine the buckwheat, curds and ½ cup of water in a deep bowl and mix well. Cover with a lid and keep aside for 2 hours., Blend the mixture to a smooth paste using no water., Transfer the mixture into a deep bowl, add all the remaining ingredients and ¼ cup of water and mix well., Grease a non-stick tava (griddle) with ¼ tsp of oil and pour a ladleful of the batter and spread it evenly to make a 125 mm. (5”) diameter thin circle and cook on a medium flame using ¼ tsp of oil till both the sides are golden brown in colour., Repeat with the remaining batter to make 3 more high fibre chillas., Serve the high fibre chillas immediately with low calorie green chutney.] | [Energy, 109 cal, Protein, 3.3 g, Carbohydrates, 16.6 g, Fiber, 2.7 g, Fat, 3.3 g, Cholesterol, 0 mg, Sodium, 14.1 mg] | high-fibre-chillas-buckwheat-oats-indian-pancake-3546r |
| rcp4696 | High Fibre Chutney, Healthy Indian Chutney | NA | NA | [boiled green peas, chopped coriander (dhania), green chillies, garlic (lehsun) cloves, ginger (adrak), lemon juice, sugar, salt] | 5 mins | 0 mins | [Low Cal Pickles/ Sauces / Chutneys, Quick Chutneys, High Fiber, Low Calorie Chutneys, Healthy Chutney] | 1Makes 0.75 cup (11 tbsp ) | NA | high fibre chutney recipe | green peas fibre rich chutney | healthy Indian chutney | with 12 amazing images. high fibre chutney recipe | green peas fibre rich chutney | healthy Indian chutney | is a uniquely flavoured chutney, a variation to plain coriander chutney. To make green peas fibre rich chutney, combine the green peas, coriander, green chillies, garlic, ginger, lemon juice, sugar and salt in a blender and grind to a fine paste using approx. 2 tablespoons of water. Store refrigerated. With its nutty texture and flavour, green peas fibre rich chutney is further enhanced with green chillies, coriander, and such ingredients that make it a vibrant spread for breads and buns. Dietary fibre is very important for good digestion. It also keeps you full for longer, thereby preventing unnecessary snacking. The main source of fibre in this high fibre chutney is the green peas, which is supplemented in flavour and texture by coriander. Garlic, lemon and a wee bit of sugar are added to perk up its flavours. We have used this chutney as a good substitute for butter in Carrot and Cabbage High Fibre Chutney Open Toast. Enjoy high fibre chutney recipe | green peas fibre rich chutney | healthy Indian chutney | with step by step photos below. | [To make high fibre chutney recipe, combine all the ingredients in a blender and grind to a fine paste using approx. 2 tablespoons of water. Store refrigerated.] | [Energy, 11 cal, Protein, 0.5 g, Carbohydrates, 2.2 g, Fiber, 0.7 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 1.8 mg] | high-fibre-chutney-healthy-indian-chutney-4696r |
| rcp42529 | Homemade Butter | NA | NA | [ghee, salt, ice] | 2 mins | 0 mins | [Indian Butter, Refrigerator, Quick 3 Ingredients] | 1Makes 0.75 cup (11 tbsp ) | Indian | Everyone knows that butter is made from cream, and ghee from butter. But both processes take time and patience. So, with a bit of reverse engineering, we show you how to make butter from ghee! Yes, with a quick and easy process, the ghee returns to its original form – butter! You need just three common ingredients and a few minutes time to make this luscious Homemade Butter. After the butter sets in the fridge as described, it becomes nice and solid like the commercial butter you get, so you can cut it into cubes and serve comfortably! Remember to start with ghee at room temperature – it should not be warm or refrigerated, just at room temperature. Relish your delicious Homemade Butter with bread or parathas ! Try other homemade recipes like Homemade Soft French Bread or Homemade Almond Butter . | [Combine the ghee, salt and ice cubes in a deep bowl., Whisk it for 12 minutes using a hand whisk and then for 5 minutes using a spoon., Line a 100 mm. (4”) by 100 mm. (4”) aluminium tray with a cling wrap., Spread the mixture and tap it lightly. Use a spoon to spread it evenly., Put it in the fridge for 30 minutes to set. Demould the tin and remove the cling wrap., Store it in an air tight container in the refrigerator. Use as required.] | [Energy, 76 cal, Protein, 0 g, Carbohydrates, 0 g, Fiber, 0 g, Fat, 8.5 g, Cholesterol, 0 mg, Sodium, 0 mg] | homemade-butter-42529r |
| rcp41664 | Homemade Caramel Sauce, Vanilla Caramel Sauce | NA | NA | [sugar, butter, fresh cream, vanilla essence] | 5 mins | 14 mins | [Indian Dips / Sauces, Basic Indian Dessert Recipes, Pan] | 2Makes 1.75 cups (25 tbsp ) | Indian | homemade caramel sauce recipe | easy caramel sauce | vanilla caramel sauce | with 12 amazing images. homemade caramel sauce recipe | easy caramel sauce | vanilla caramel sauce is a quick fix sweet sauce for desserts. Learn how to make easy caramel sauce. A perfect easy caramel sauce is the secret ingredient behind the success of many a delectable dessert. Caramel sauce helps to instantly boost the flavour and aroma of a dessert, imparting an irresistible richness to it. In this recipe, we show you how to make homemade caramel sauce. This caramel sauce will not harden even when stored in the fridge, so go ahead and make a batch without any worries. You can store it in an airtight container in the fridge for around 15 days, and use it to top ice-creams, soufflés, cakes and other desserts. When you add the butter, it will froth a lot. So, don’t worry, be careful and just keep stirring till the butter melts completely. Follow the recipe of vanilla caramel sauce meticulously and you will end up with an impeccable caramel sauce! You can use use the sauce to make delicious Caramel Popcorn or caramel popcorn milkshake. Tips for homemade caramel sauce. 1. Make sure when the sugar and water is getting cooked you are carful or you might burn yourself. 2. Add butter and cream only after you switch off the flame and mix well. Enjoy homemade caramel sauce recipe | easy caramel sauce | vanilla caramel sauce | with step by step photos. | [To make homemade caramel sauce, combine the sugar and ¼ cup of water in a saucepan and cook on a medium flame for 12 minutes. Do not stir in between., After 12 minutes, it will start changing the colour, keep tilting the pan and cook for more 2 minutes till it turns golden brown in colour, without stirring., Switch off the flame, add the butter and mix well with help of spatula, while stirring it continuously., Add the fresh cream and vanilla essence and mix well., Allow the homemade caramel sauce to cool completely and use as required.] | [Energy, 54 cal, Protein, 0.1 g, Carbohydrates, 7.6 g, Fiber, 0 g, Fat, 2.7 g, Cholesterol, 2.4 mg, Sodium, 10 mg] | homemade-caramel-sauce-vanilla-caramel-sauce-41664r |
| rcp42293 | Homemade Carrot Juice, Vitamin A Rich, Hopper | NA | NA | [chopped carrot] | 10 mins | 0 mins | [Juicer and Hopper, Healthy Foods for Kids, Fresh Juices, Vitamin A Rich Glowing Skin, Antioxidant Drinks, Lycopene Indian Recipes, Diet] | 1Makes 0.75 cups | Indian | Pure and pristine carrot juice is naturally sweet, tasty and super healthy! While carrot juice is loaded with nutrients, you can get the most of it only with pure and fresh unsweetened Homemade Carrot Juice and not store-bought ones that are loaded with sugar. Like most other fruits and veggies, carrot is also best had raw as it contains more fibre and makes you feel fuller. But, if you want to have juice for a change, make it at home. If you have a hopper, making pure homemade juice is easy too. Just make sure you wash the carrots well before juicing. Being rich in vitamin A , carrots help you maintain healthy vision and prevent night blindness. A rich antioxidant , it also helps fight all kinds of diseases. Carrots are also chock-full of other vitamins like B, D, E and K, which makes it a must-have veggie! As we said, munch on it raw, else make this fresh Homemade Carrot Juice to get the most of this wonderful veggie. | [Add the carrot pieces a few at a time in the hopper., Serve immediately.] | [Energy, 197 cal, Protein, 3.7 g, Carbohydrates, 43.5 g, Fiber, 18.1 g, Fat, 0.8 g, Cholesterol, 0.1 mg, Sodium, 146.2 mg] | homemade-carrot-juice-vitamin-a-rich-hopper-42293r |
| rcp33425 | Homemade Chilli Garlic Paste | NA | NA | [whole dry kashmiri red chillies, garlic (lehsun) cloves] | 5 mins | 0 mins | [different kinds of Indian chutney, Mixer, Quick Chutneys, Low Calorie Weight Loss Basic, Frozen Indian Foods Basic Recipes] | 7Makes 7 tablespoons | Indian | homemade chilli garlic paste recipe | how to make chilli garlic paste | red chilli garlic paste | laal mirch lehsun ki paste | with 7 amazing images. homemade chilli garlic paste recipe | how to make chilli garlic paste | red chilli garlic paste | laal mirch lehsun ki paste is a versatile and tongue-tickling addition to your pantry. Learn how to make chilli garlic paste. To make homemade chilli garlic paste, soak the red chillies in enough hot water for at least 30 minutes. Drain the chillies, add the garlic and approx. ¼ cup of water and blend in a mixer till smooth. Store the homemade chilli garlic paste in an air-tight container in the fridge and use as required. Red chilli garlic paste is an invaluable addition to several peppy street foods, both Indian and Chinese. Be it a yummy Pav Bhaji or a scrumptious Chinese Stir Fried Vegetables, the chilli garlic paste is a must to jazz up the flavour. For this laal mirch lehsun ki paste we have used Kashmiri chillies to get a bright red colour. This paste is not very pungent, but is added to enhance the hue of the recipes. It can be a good addition to curries, vegetable dishes, tomato sauce, soups and stews in whole, crushed and powdered forms as required by the recipe. Why buy this from outside, when you can make chilli garlic paste right at home and quite easily too. This paste can be stored in the fridge for around two weeks. In the freezer, it lasts for even longer. So, do make a batch right away! Tips for homemade chilli garlic paste. 1. Buy Kashmiri chillies with good red colour and uniform size. Avoid buying those that are reddish brown in colour. 2. Try to pick out sturdy crisp stalks which do not appear wilted, and you should also check for mold and mildew on the garlic. 3. This paste will stay fresh in the refrigerator for a week. For increased shelf life, store it in an air-tight container in the deep freezer. It will last for 2 months. Enjoy homemade chilli garlic paste recipe | how to make chilli garlic paste | red chilli garlic paste | laal mirch lehsun ki paste | with step by step photos. | [To make the homemade chilli garlic paste, soak the red chillies in enough hot water for atleast 30 minutes., Drain the chillies, add the garlic and approx. ¼ cup of water and blend in a mixer till smooth., Store the homemade chilli garlic paste in an air-tight container in the fridge and use as required.] | [Energy, 4 cal, Protein, 0.2 g, Carbohydrates, 0.8 g, Fiber, 0.2 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.3 mg] | homemade-chilli-garlic-paste-33425r |
| rcp42576 | Homemade Chocolate Balls, No Bake Indian Chocolate Balls | NA | NA | [cocoa powder, crushed marie biscuit, desiccated coconut, condensed milk, milk, desiccated coconut] | 10 mins | 0 mins | [No Bake Desserts, Chocolates Desserts, Raksha - Bandhan, Christmas, Teachers Day, Children's Day, Desserts for Entertaining] | 10Makes 10 balls | NA | homemade chocolate balls recipe | no bake Indian chocolate balls | 5 ingredient homemade chocolate balls | chocolate balls with Marie biscuit | with 11 amazing images. homemade chocolate balls recipe | no bake Indian chocolate balls | 5 ingredient homemade chocolate balls | chocolate balls with Marie biscuit is a quick fix dessert for kids. Learn how to make no bake chocolate balls. To make homemade chocolate balls, combine all the ingredients in a deep bowl and mix well. Divide the mixture into 10 equal portions and roll each portion into a ball. Roll them into the desiccated coconut and serve immediately or store the homemade chocolate balls in an airtight container. It will lasts well for 2 to 3 days at room temperature. An indigenous, chocolaty treat that was once popularly made in homes all over India, at a time where commercial chocolates were neither easily available nor economical. No bake chocolate balls is a recipe that unfailingly kindles happy childhood memories in all of us. It is a quick and easy recipe, and kids can help their mothers make it. The combination of crushed biscuits, dessicated coconut and cocoa held together by gooey condensed milk gives this 5 ingredient homemade chocolate balls an exciting mouth-feel and rich flavour. These chocolate balls with Marie biscuit can be relished immediately and also stored for 2 to 3 days in the refrigerator to enjoy whenever you wish! You can try other dessert recipes like the Poha Ladoo or Chocolate Mousse. Tips for homemade chocolate balls. 1. You can make the chocolate balls without coating with desiccated coconut also, they will lasts longer. 2. Sweetness always taste before you start shaping the balls, if you need more add condensed milk. 3. They will remain fresh in an air-tight container for atleast 2 to 3 days. 4. Always mix the mixture with your hands so it is mixed properly. Enjoy homemade chocolate balls recipe | no bake Indian chocolate balls | 5 ingredient homemade chocolate balls | chocolate balls with Marie biscuit | with step by step photos. | [To make homemade chocolate balls, combine all the ingredients in a deep bowl and mix well., Divide the mixture into 10 equal portions and roll each portion into a ball., Roll them into the desiccated coconut and serve immediately or store the homemade chocolate balls in an airtight container. It will lasts well for 2 to 3 days at room temperature., Take approx. 30 marie biscuits, break then into pieces and blend in a mixer till smooth., Strain the powder to get a smooth biscuit powder. Measure 1¼ cups now and use it.] | [Energy, 70 cal, Protein, 1.8 g, Carbohydrates, 10.6 g, Fiber, 0.4 g, Fat, 2.6 g, Cholesterol, 1.2 mg, Sodium, 15.2 mg] | homemade-chocolate-balls-no-bake-indian-chocolate-balls-42576r |
| rcp4992 | Homemade Cinnamon Rolls Recipe, Eggless | Snacks | NA | [instant dry yeast, sugar, butter, milk, plain flour (maida), salt, melted butter, soft butter, cinnamon (dalchini) powder, brown sugar] | 5 mins | 2 mins | [American Ice - Creams & Deserts, Breakfast Muffins, Teacakes, Sweet Snacks, Rolls, Sweet Desserts, Raksha - Bandhan, Christmas] | 13Makes 13 rolls | American | eggless cinnamon rolls | Indian style cinnamon rolls recipe | how to make easy cinnamon rolls at home | with 36 amazing images. eggless cinnamon rolls is a soft and gooey chocolate based dessert which is also enjoyed at tea time. Learn how to make easy cinnamon rolls at home. To make homemade cinnamon rolls, combine the yeast, sugar and 2 tbsp of lukewarm water in a bowl, mix well and cover with a lid and keep aside for 10 minutes. Combine the butter and milk in a saucepan, mix well and cook on a medium flame for 1 to 2 minutes. Cool slightly. Combine the plain flour, butter-milk mixture, yeast-sugar mixture and salt and knead into a soft dough without using any water. Cover with a damp muslin cloth and keep aside in a warm place for 1 hour. Knead well and roll the dough into a 300 mm. (12”) by 225 mm. (9”) diameter rectangle. Spread the prepared filling evenly over it leaving ½” space from all the sides. Roll from the longer side to another end. Cut into 13 equal slices using a sharp knife. Arrange them in a 175 mm. (7”) diameter cake tin. Cover with a damp muslin cloth and keep aside in a warm place for 30 minutes. Bake in a pre-heated oven at 200°c (400°f) for 20 minutes. Cool slightly, loosen the edges with a knife, demould it. Brush with melted butter evenly over it. Serve immediately. If you are used to local bakeries simply serving cinnamon-flavoured buns in the name of cinnamon rolls, you are in for a real, super surprise! These eggless cinnamon rolls are the real thing. Here, the dough is packed with a cinnamon-flavoured icing and then baked to perfection. As you bite into best homemade cinnamon rolls, the soft and fluffy bread reveals a creamy, cinnamon-tinged core, enthralling your taste buds and making your heart soar with joy! Enjoy these buttery, tasty easy cinnamon rolls made at home with a cup of hot coffee, cocoa or tea. You can also try other bread recipes like Bread Rolls or Thai Curry Bread Rolls. Tips for homemade cinnamon rolls. 1. Ensure that the yeast is not very old nor it is from a packet which has been kept open for too long. 2. Prefer to sieve the maida to make it lump free. 3. The rolling has to be uniform, so the cinnamon rolls bake evenly too. For that we suggest, you use a thick rolling pin so you can give uniform pressure. 4. These rolls have a resting time at 2 stages, so plan for making them in advance. 5. Always use a damp muslin cloth while setting the dough and rolls aside. This is to prevent them from drying. Enjoy eggless cinnamon rolls | Indian style cinnamon rolls recipe | how to make easy cinnamon rolls at home | with step by step photos. | [Combine the yeast, sugar and 2 tbsp of lukewarm water in a bowl, mix well and cover with a lid and keep aside for 10 minutes., Combine the butter and milk in a saucepan, mix well and cook on a medium flame for 1 to 2 minutes. Cool slightly., Combine the plain flour, butter- milk mixture, yeast-sugar mixture and salt and knead into a soft dough without using any water., Cover with a damp muslin cloth and keep aside in a warm place for 1 hour., Knead well and roll the dough into a 300 mm. ( 12”) by 225 mm. (9”) diameter rectangle., Spread the prepared filling evenly over it leaving ½” space from all the sides., Roll from the longer side to another end., Cut into 13 equal slices using a sharp knife., Arrange them in a 175 mm. (7”) diameter cake tin., Cover with a damp muslin cloth and keep aside in a warm place for 30 minutes., Bake in a pre-heated oven at 200°c (400°f) for 20 minutes., Cool slightly, loosen the edges with a knife, demould it., Brush with melted butter evenly over it., Serve immediately.] | [Energy, 155 cal, Protein, 1.7 g, Carbohydrates, 15.8 g, Fiber, 0 g, Fat, 9.2 g, Cholesterol, 27.8 mg, Sodium, 90.3 mg] | homemade-cinnamon-rolls-recipe-eggless-4992r |
| rcp99 | Homemade Coconut Ice-cream | NA | NA | [coconut meat (nariyal ki malai), coconut water (nariyal ka pani), coconut milk (nariyal ka doodh), beaten whipped cream, condensed milk, vanilla extract, chopped tender coconut meat] | 10 mins | 0 mins | [Indian Ice Creams, Raksha - Bandhan, Janmashtami, Mother's Day, Valentines Day Indian recipes, Thanksgiving, Navratri Vrat] | 6Makes 6 servings | Indian | homemade coconut ice-cream recipe | tender coconut ice-cream | coconut ice cream at home | with 19 amazing images. homemade coconut ice-cream is very creamy and rich in flavor. Learn how to make homemade coconut ice-cream recipe | tender coconut ice-cream | coconut ice cream at home | The tender coconut ice-cream is a luscious and creamy treat, with a mild tropical flavour. Due to the added creaminess of tender coconut meat, this ice-cream gets a super creamy texture even and has a unique flavour. This tender coconut ice-cream is purely made using coconut meat, coconut water, and coconut milk. Sounds tempting, right? A sweet treat that any coconut lover would enjoy. Tips to make homemade coconut ice cream: 1. Instead of whipping cream you can use fresh cream to make this ice cream. 2. Chopped coconut meat gives a pleasant mouthfeel to the ice cream. 4. Make sure not to beat the cream till stiff peaks, it should be soft peaks. Enjoy homemade coconut ice-cream recipe | tender coconut ice-cream | coconut ice cream at home | with step by step photos. | [To make homemade coconut ice cream, blend the coconut meat, coconut water and coconut milk in a mixer jar., In a deep bowl, beat whipping cream for a minute, using an electric beater. Add condensed milk, vanilla extract and prepared coconut mixture., Beat for another 1 minute. Add the chopped coconut meat and mix well using a spatula., Pour the ice cream mixture into an aluminium tin and cover a cling wrap., Freeze for 10 hour or overnight., Serve the homemade coconut ice cream chilled.] | [Energy, 189 cal, Protein, 2.4 g, Carbohydrates, 19 g, Fiber, 3.6 g, Fat, 12 g, Cholesterol, 0 mg, Sodium, 32.4 mg] | homemade-coconut-ice-cream-99r |
| rcp40719 | Homemade Condensed Milk, How To Make Condensed Milk At Home | NA | NA | [milk powder, powdered sugar, white butter] | 5 mins | 0 mins | [Basic Indian Dessert Recipes, Mixer] | Makes 0.5 cup (7 tbsp ) | Indian | homemade condensed milk recipe | Indian style condensed milk | sweetened condensed milk | 5 minute condensed milk | Condensed milk or homemade condensed milk is a must-have ingredient for many Indian mithais and desserts. However, sometimes you might decide to make a dish but not have condensed milk on home. At other times, you might have a problem with using up leftover condensed milk, because most recipes do not require a whole tin. This Indian style condensed milk is the best workaround. 5 minute condensed milk is easy and quick, and you can make just the amount your recipe requires. You need just three simple ingredients to make homemade condensed milk , which are milk powder, sugar and white butter. With least effort and within minutes you will have delectably creamy sweetened condensed milk ready! Use Indian style condensed milk to prepare elegant desserts like Baked Boondi Gulab Jamun, Banoffee Pie, Chocolate Apple Ring, Fig Ice Cream, Orange Chennar Payesh, Shahi Tukda and Malpuas with Shahi Rabadi, just perfect for any celebrations. | [To make homemade condensed milk, combine all the ingredients and 6½ tbsp of hot water in a mixer and blend till smooth., Use the homemade condensed milk as required or store it in an air-tight container in a refrigerator.] | [Energy, 78 cal, Protein, 2 g, Carbohydrates, 8.1 g, Fiber, 0 g, Fat, 4.2 g, Cholesterol, 6.4 mg, Sodium, 21.2 mg] | homemade-condensed-milk-how-to-make-condensed-milk-at-home-40719r |
| rcp41864 | Homemade Cream Cheese Recipe, Made with Paneer and Curd | NA | Veg | [paneer (cottage cheese) cubes, curd (dahi)] | 5 mins | 0 mins | [Chenna, Basic Indian Dessert Recipes, Mixer, Indian Healthy Veg Snack, Low Carb Diet] | 1Makes 1 cup (14 tbsp ) | Indian | homemade cream cheese recipe | Indian style cream cheese | 2 ingredient Ingredient cream cheese | how to make cream cheese | with step by step images. how to make cream cheese from curd and paneer is a soft and creamy delicacy which goes with sweet as well as savoury dishes. To make homemade cream cheese, line a strainer with a damp muslin cloth, and place it over an empty deep bowl and keep aside. Combine the paneer and curd in a mixer and blend it till smooth. Put the mixture in the strainer lined with muslin cloth. Wrap the muslin cloth from the edges and tie a knot and keep it refrigerated with the bowl for 48 hours. After 48 hours open the knot. Use as required or store it in an air-tight container in the refrigerator. Indian style cream cheese is a fabulous addition to any sandwich or salad, and also handy to make different spreads, dips and cheese cakes. It instantly imparts a delectable taste and enjoyable creaminess to the dish. Here we show you how to make authentic, super tasty homemade cream cheese, which is sure to please you with its natural flavour and lusciousness. The recipe of how to make Indian style cream cheese is quite easy and won’t take long to prepare. Only the resting time is long, but it is totally worth the wait. Use it to make delectable treats like the Cream Cheese Veg Panini or Mini Pesto Idlis with Olive Cream Cheese Dip. Tips for how to make cream cheese from curd and paneer. 1. Use fresh paneer only, for best results and perfect smooth texture. 2. You can store the cream cheese in your refrigerator for 2-3 days and enjoy as and when needed. Enjoy homemade cream cheese recipe | Indian style cream cheese | 2 ingredient Ingredient cream cheese | how to make cream cheese | with step by step photos below. | [Line a strainer with a damp muslin cloth, and place it over an empty deep bowl and keep aside., Combine the paneer and curd in a mixer and blend it till smooth., Put the mixture in the strainer lined with muslin cloth., Wrap the muslin cloth from the edges and tie a knot and keep it refrigerated with the bowl for 48 hours., After 48 hours open the knot., Use as required or store it in an air-tight container in the refrigerator.] | [Energy, 38 cal, Protein, 1.7 g, Carbohydrates, 1.2 g, Fiber, 0 g, Fat, 2.8 g, Cholesterol, 1.1 mg, Sodium, 1.4 mg] | homemade-cream-cheese-recipe-made-with-paneer-and-curd-41864r |
| rcp42480 | Homemade Fresh Fig Jam, Step By Step | NA | NA | [fig (anjeer) cubes, chopped jaggery (gur), lemon juice] | 10 mins | 17 mins | [Jams, Non-stick Pan, Quick 3 Ingredients, Sweet Recipes for Kids] | 1Makes 1.25 cups (17 cup ) | NA | Fresh fig is a tasty and economically priced fruit that is available in plenty in India when the fruit is in season. It is so tempting that we often end up coming home with a rather large batch. However, the fruit is perishable so we also have to think of many nice ways in which to consume it! This Homemade Fresh Fig Jam is perhaps one of the best options. Made with jaggery and lemon juice, this Fresh Fig Jam is very healthy and irresistibly tasty. So aromatic and flavourful is it that you will end up having a few slices more of bread. You can also have it with chapathis and dosas! Store it in an airtight jar in the fridge, where it’ll stay good for a week. You can also make and relish other jams at homemade like Veg Puff or Apple Jam . | [Combine the figs and ¾ cup of water in a broad non-stick pan, mix well and cook on a medium flame for 12 minutes, or till the mixture has become soft, while stirring occasionally., Add the jaggery, mix well and cook on a slow flame for 5 minutes, while mashing it continuously., Switch off the flame, add the lemon juice and mix well., Cool completely and serve with toasted bread or store it refrigerated., This jam stays fresh for 1 week if refrigerated and stored in an air-tight container.] | [Energy, 34 cal, Protein, 0.3 g, Carbohydrates, 5.9 g, Fiber, 0.5 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 0 mg] | homemade-fresh-fig-jam-step-by-step-42480r |
| rcp3439 | Homemade Indian Pickle Masala, Gujarati Achar Masala | NA | NA | [split fenugreek seeds (methi na kuria), split mustard seeds (rai na kuria), lemon juice, mustard (rai / sarson) oil, chilli powder] | 5 mins | 0 mins | [Gujarati Kachumber / Chutneys / Achar, Pickles / Achar] | 1Makes 1 cup (14 tbsp ) | Gujarati | Indian pickle masala recipe | Gujarati red masala for pickle | achar masala | homemade athana no masalo | with 8 amazing images. Indian pickle masala recipe | Gujarati red masala for pickle | achar masala | homemade athana no masalo is the basic masala which can be used as a base for a variety of recipes. Learn how to make Gujarati red masala for pickle. To make Indian pickle masala, combine the split fenugreek seeds, split mustard seeds, lemon juice and mustard oil in a deep bowl and mix well. Add the chilli powder and mix well. Store refrigerated for 1 month in an air-tight container and use as required. This Gujarati red masala for pickle can jazz up any pickle, not only with its colour but also flavour. It has the perfect, spice, tang as well as oil to mix with the other pickle ingredients and coat the vegetable with which it is mixed. Use of split fenugreek seeds and split mustard seeds is the essence of this achar masala. These are easily understood as methi na kuria and rai na kuria by the local grocery vendors. Use them with the precise proportion of oil as mentioned in this recipe for a traditional pickle masala. This homemade athana no masalo is used in many pickles like Bhindi Til ka Achaar, Madras Onion Pickle, Spicy Mango Pickle etc. Quite famous in the land of Gujarat, many Gujaratis make an extra batch of this achar masala and enjoy it with Gujarati dal and steamed rice. Tips for Indian pickle masala. 1. This pickle masala is best stored in a glass container and not steel canister. 2. After the pickle masala is ready, store refrigerated in an air-tight container and always use a spoon while using and mixing it. The warmth of the hand may lead to spoilage. Enjoy Indian pickle masala recipe | Gujarati red masala for pickle | achar masala | homemade athana no masalo | with step by step photos. | [To make indian pickle masala, combine the split fenugreek seeds, split mustard seeds, lemon juice and mustard oil in a deep bowl and mix well., Add the chilli powder and mix well., Store the indian pickle masala refrigerated for 1 month in an air-tight container and use as required.] | [Energy, 59 cal, Protein, 0 g, Carbohydrates, 0.3 g, Fiber, 0 g, Fat, 6.5 g, Cholesterol, 0 mg, Sodium, 0.1 mg] | homemade-indian-pickle-masala-gujarati-achar-masala-3439r |
| rcp42571 | Homemade Mango Juice | NA | NA | [sugar, mango cubes, chopped raw mangoes] | 10 mins | 20 mins | [Indian Drinks / Sharbats, Indian Juices, Refrigerator, Birthday Party Drinks, Kitty Party Drinks, Mocktails] | 6Makes 6 glasses | Indian | We all have fond memories of fresh homemade mango juice enjoyed in the summer vacations at our grandparents’ place. This indigenous beverage that has been loved and enjoyed year after year by generations of Indians is just perfect for the summer. Made with a combination of ripe and raw mangoes sweetened with sugar, this juice has a really peppy taste that shakes awake our taste buds. It can instantly perk you up on a hot summer’s day however tired you are. We tell you, no commercial brand can give you the same satisfaction as Homemade Mango Juice, so spare a few minutes to try it immediately! You can also try other awesome juices like Minty Jamun Ginger Capriosca or Coconut Pineapple Drink | [Combine the sugar and water in a deep steel vessel, mix well and cook on a medium flame for 8 minute, while stirring occasionally. Keep aside., Combine the alphonso mangoes, raw mangoes and 1 cup water in a pressure cooker and cook on a medium flame for 12 minutes without the whistle., Let it cool and blend thoroughly., Combine the blended mangoes with the sugar-water mixture in a deep bowl and mix well., Strain the mixture using a strainer., Refrigerate for atleast 1 hour and serve chilled.] | [Energy, 170 cal, Protein, 0.4 g, Carbohydrates, 42 g, Fiber, 0.8 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 9.7 mg] | homemade-mango-juice-42571r |
| rcp42339 | Homemade Mashed Potatoes Without Milk, Dairy Free | BreakFast | Vegan | [potatoes, olive oil, salt] | 15 mins | 0 mins | [American Breakfast, Quick breakfast, Post Surgery Diet, Lactose and Gluten Free, Vegan Snacks, Indian Vegan Breakfast, Senior Citizen Easy to Chew] | 1Makes 1 cup | Indian | mashed potatoes recipe | homemade mashed potatoes without milk (vegan) | dairy free mashed potatoes | mashed potatoes bland food | mashed potatoes for lactose intolerance | with 16 amazing images. mashed potatoes recipe | homemade mashed potatoes without milk (vegan) | dairy free mashed potatoes | mashed potatoes bland food | mashed potatoes for lactose intolerance is a lactose free version of traditional recipe. Learn how to make homemade mashed potatoes without milk (vegan). To make mashed potatoes, grate the boiled potatoes. Strain the grated potatoes with help of a spoon in a strainer in a deep bowl. Add the olive oil, salt and pepper and mix well. Serve immediately. Mashed potatoes is an international favourite, and a comfort food for many. Its bland but pleasant taste and soothing texture make it a pick-me-up food, which is sure to lift your mood. Although mashed potatoes are traditionally made with milk, cream or butter, we have made a dairy free mashed potatoes, which can be relished by lactose-intolerant people too. A simple dish of boiled potatoes seasoned with salt and pepper, this mashed potatoes bland food is also suggested as a soft food for those on a recovery diet. It curbs vomiting and nausea, and provides lots of energy. Nevertheless, I have it only in limited quantities. Tips for mashed potatoes. 1. You can cook the potatoes in a microwave or a pressure cooker. 2. If you are cooking the potatoes in a microwave, then remember to place a glass of water in the centre of the turntable to prevent them from getting wrinkled. 3. Straining the grated potatoes is a must to make it smooth and creamy. To get your mashed potatoes right, make sure you use a strainer with big holes in it. 4. Serve immediately before it turns dry. Enjoy mashed potatoes recipe | homemade mashed potatoes without milk (vegan) | dairy free mashed potatoes | mashed potatoes bland food | mashed potatoes for lactose intolerance | with step by step photos. | [To make mashed potatoes, grate the boiled potatoes., Strain the grated potatoes with help of a spoon in a strainer in a deep bowl., Add the olive oil, salt and pepper and mix well., Serve the mashed potatoes immediately.] | [Energy, 459 cal, Protein, 6.1 g, Carbohydrates, 85.9 g, Fiber, 6.5 g, Fat, 10.4 g, Cholesterol, 0 mg, Sodium, 41.8 mg] | homemade-mashed-potatoes-without-milk-dairy-free-42339r |
| rcp41012 | Homemade Oat Milk, Lactose Free Oats Milk | BreakFast | NA | [quick cooking rolled oats, cinnamon (dalchini) powder, water] | 2 mins | 0 mins | [Mixer, Quick Breakfast Indian, Quick 3 Ingredients, Kids Brain Boosting, Irritable Bowel Syndrome (IBS), Vitamin B1 Thiamine, Phosphorus Rich Foods] | 3Makes 3 glasses | Indian | homemade oat milk recipe | Indian oat milk recipe with cinnamon | healthy oats milk made from quick cooking rolled oats | with 12 amazing images. homemade oat milk is a super easy and cheap recipe to make. Learn to make Indian oat milk recipe. To make Indian oat milk recipe combine the quick cooking rolled oats, cinnamon powder and 3 cups of water in a mixer and blend till smooth. Sieve, chill and serve healthy oats milk made from quick cooking rolled oats. One glass ( about 186 grams) of homemade oat milk gives 96 calories and is rich in vitamin B1, Phosphorus, and Magnesium. Tips for Indian oat milk recipe. 1. oat milk with cinnamon tastes best when chill. 2. Store in an air-tight container in the fridge and use it within 2 days. 3. Remember to strain well to get a smooth milk. 4. Don't forget to add the cinnamon powder as that gives a sweet and spicy flavour. Enjoy homemade oat milk recipe | Indian oat milk recipe with cinnamon | healthy oats milk made from quick cooking rolled oats | with step by step photos. | [To make homemade oat milk, combine the quick cooking rolled oats, cinnamon powder and 3 cups of water in a mixer and blend till smooth., Put the muslin cloth in a deep bowl and pour the oats milk over it., Lift the muslin cloth to form a money bag or pouch and press with your hand to extract the oats milk., Chill., Serve homemade oat milk immediately or store in an air-tight container in the fridge and use it within a day.] | [Energy, 96 cal, Protein, 4.2 g, Carbohydrates, 16.4 g, Fiber, 2.6 g, Fat, 1.7 g, Cholesterol, 0 mg, Sodium, 0 mg] | homemade-oat-milk-lactose-free-oats-milk-41012r |
| rcp3250 | Homemade Pizza Sauce with Fresh Tomatoes | NA | NA | [tomatoes, olive oil, chopped garlic (lehsun), chopped onions, dried oregano, dry red chilli flakes (paprika), tomato ketchup, chilli powder, salt, sugar] | 5 mins | 11 mins | [Italian Basic, Indian Dips / Sauces, Baked, Oven, Quick Indian Dips, Gravies & Sauces] | 1Makes 1 cups (14 tbsp ) | Indian | homemade pizza sauce | homemade pizza sauce with fresh tomatoes | indian pizza sauce | with 22 amazing images homemade pizza sauce is a classic Italian recipe . This is a blend of harmonious flavors of ripe tomatoes with onion, peppercorns and oregano. I often make large quantities of this indian pizza sauce when tomatoes are in season and freeze it in an air-tight container. That way I am always ready to serve Pizzas in a hurry all year round. Nothing to beat homemade pizza sauce with fresh tomatoes as we use the freshest ingredients in the recipe with zero preservatives compared to processed bottled pizza sauce. Even better, we use very little sugar and the ripest of tomatoes to make homemade pizza sauce. You can use this homemade pizza sauce with fresh tomatoes recipe for a pasta sauce. Dilute the sauce using water and add 2 tablespoons fresh cream to mellow the sauce a little and toss cooked pasta in it. You can add your favourite herbs too, like a few leaves of basil. We have used this homemade pizza sauce in recipes like Veg Stuffed Cheesy Pizza Balls, Hariyali Paneer Potato Pancake, Mexican Tomato and Bean Hakka Noodles, Italian Sizzler, Pizza Burgers and many more. Enjoy how to make homemade pizza sauce recipe with detailed step by step photos below. | [To make pizza sauce, make criss-cross on the base of the tomatoes and place them in boiling water for 2 to 3 minutes or till the skin begins to peel., Drain the tomatoes, cool slightly, peel, deseed and roughly chop them and blend in a mixer to a smooth pulp. Keep aside., Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 1 to 2 minutes., Add the prepared tomato pulp, oregano, chilli flakes, tomato ketchup, chilli powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the sugar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Store the pizza sauce in an air- tight container and use as required.] | [Energy, 22 cal, Protein, 0.6 g, Carbohydrates, 2.6 g, Fiber, 0.6 g, Fat, 1.1 g, Cholesterol, 0 mg, Sodium, 26.6 mg] | homemade-pizza-sauce-with-fresh-tomatoes-3250r |
| rcp42479 | Homemade Rasam Powder | NA | NA | [coriander (dhania) seeds, black peppercorns (kalimirch), cumin seeds (jeera), fenugreek (methi) seeds, toovar (arhar) dal, dry red chillies (pandi), curry leaves (kadi patta), turmeric powder (haldi)] | 5 mins | 11 mins | [South Indian Rasam, Mixer, Non-stick Pan] | 1Makes 1.25 cups (14 tbsp ) | South Indian | homemade rasam powder recipe | South Indian rasam powder | how to make rasam powder | quick rasam powder | with 25 amazing images. Rasam powder is a key ingredient in South Indian cooking. Although South Indian rasam powder is available readymade in stores, most people prefer to make it at home in small or large quantities depending on their requirement. Learn how to make rasam powder. Each family has their own favourite recipe too, with slightly varied proportions of ingredients. While the traditional method of making South Indian rasam powder recipe involves sun-drying the ingredients and then grinding them in a mill, this is an easy version of homemade rasam powder recipe that can be made in small batches. Since quick rasam powder is made in small batches, it also retains a strong aroma. You can store it at room temperature in a dry and airtight container for a month. Make sure you roast the ingredients in groups as mentioned in the recipe of how to make rasam powder. The grouping is based on heat required and time taken to roast, so it is important to follow the same. Also keep a check on the flame levels while roasting. This will ensure you get good homemade rasam powder recipe with the perfect aroma, flavour and colour. You can also make other masalas like Garam Masala and Pav Bhaji Masala. Enjoy homemade rasam powder recipe | South Indian rasam powder | how to make rasam powder | quick rasam powder | with 25 amazing images. | [Dry roast the coriander seeds in a hot broad non-stick pan on a medium flame for 2 minutes. Transfer it into a deep bowl., In the same pan, add the black peppercorns, cumin seeds and fenugreek seeds and dry roast them on a slow flame for 4 minutes. Remove it in the same bowl containing coriander seeds., Add the toovar dal in the pan and dry roast on a slow flame for 2 minutes. Remove it and put it in the same bowl., Dry roast the dry red chillies in the same pan on a medium flame for 2 minutes. Remove and put it in the same bowl., Finally add the curry leaves in the pan and dry roast on a slow flame for 1 minute or till it is crisp. Remove it in the same bowl., Cool the mixture completely and blend it in a mixer to a smooth powder., Transfer the powder into a bowl, add the turmeric powder and mix well., Use the homemade rasam powder recipe as required or store it in an air-tight container.] | [Energy, 5 cal, Protein, 0.4 g, Carbohydrates, 0.9 g, Fiber, 0.1 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.4 mg] | homemade-rasam-powder-42479r |
| rcp41909 | Homemade Samosa Patti, How To Make Samosa Patti | NA | NA | [plain flour (maida), oil, salt, oil, plain flour (maida)] | 6 mins | 5 mins | [Gujarati Farsans, Tava, Frozen Indian Foods Basic Recipes] | 30Makes 30 pattis | Gujarati | homemade samosa patti recipe | how to make samosa patti | homemade samosa sheet | samosa patti for samosa | with 15 amazing images. homemade samosa patti recipe | how to make samosa patti | homemade samosa sheet | samosa patti for samosa is a truly handy ingredient to have in stock. Learn how to make samosa patti. To make samosa patti, combine the plain flour, oil and salt in a deep bowl and knead into a firm dough using approx. ¼ cup of water. Divide the dough into 10 equal portions. Roll a portion of the dough into a 175mm. (7”) diameter circle using a little plain flour for rolling. Keep aside. Roll 1 more portion of the dough into a 175mm. (7”) diameter circle using a little plain flour for rolling and spread ¼ tsp of oil evenly over it and sprinkle little plain flour. Put the rolled portion over the dusted circle and roll again into a 200 mm. (8”) diameter circle. Heat a non-stick tava (griddle) and cook it on a medium flame for 30 seconds on each side. Place it on a clean, dry surface and cut 12. 5mm. (1/2”) from both the ends and then cut into three equal long strips of 50 mm. (2”) each to get 6 strips when separated. Repeat steps 3 to 7 to make 24 more samosa pattis. Store in freezer bag and use as required. In this recipe, we show you how to make and store homemade samosa patti. You have to make a dough and roll and cook it for only 30 seconds on each side because it is meant to be undercooked. If you overcook it, you cannot make good samosas with it later. Once done, you can cool and store them in an airtight Ziploc bag in the freezer for around 2 months. You can mix up a tasty filling, stuff it into the samosa patti for samosa and deep-fry to instantly make yummy snacks like Hariyali Samosa or Spring Rolls. You can even come up with your own interesting creations using homemade samosa sheet. We know people who deep-fry strips of patti and use it to make a chaat; toss it up with sauces and veggies like an instant pasta; or sauté patti strips with veggies and masalas to make a quick-fix South Indian kotthu parotta! Basically, the uses are bound only by your imagination. Tips for homemade samosa patti. 1. Before each use, remove the number of pattis you need and let them thaw at room temperature before using. If you attempt to use the frozen stuff directly, they will crack and break when you fold. 2. Also ensure that your freezer is not overloaded because that will reduce the performance and cause the foods to spoil. Enjoy homemade samosa patti recipe | how to make samosa patti | homemade samosa sheet | samosa patti for samosa | with step by step photos. | [Combine the plain flour, oil and salt in a deep bowl and knead into a firm dough using approx. ¼ cup of water., Divide the dough into 10 equal portions., Roll a portion of the dough into a 175mm. (7”) diameter circle using a little plain flour for rolling. Keep aside., Roll 1 more portion of the dough into a 175mm. (7”) diameter circle using a little plain flour for rolling and spread ¼ tsp of oil evenly over it and sprinkle little plain flour., Put the rolled portion over the dusted circle and roll again into a 200 mm. (8”) diameter circle., Heat a non-stick tava (griddle) and cook it on a medium flame for 30 seconds on each side., Place it on a clean, dry surface and cut 12. 5mm. (1/2”) from both the ends and then cut into three equal long strips of 50 mm. (2”) each to get 6 strips when seperated., Repeat steps 3 to 7 to make 24 more samosa pattis., Store in freezer bag and use as required.] | [Energy, 25 cal, Protein, 0.5 g, Carbohydrates, 3.2 g, Fiber, 0 g, Fat, 1.2 g, Cholesterol, 0 mg, Sodium, 52.1 mg] | homemade-samosa-patti-how-to-make-samosa-patti-41909r |
| rcp827 | Homemade Soft French Bread | NA | NA | [plain flour (maida), dry yeast, sugar, butter, salt, butter] | 5 mins | 0 mins | [Italian Breads, French Starters, French Breads, Advanced Recipes, Bread Snack, Baked, Savoury Baked] | 2Makes 2 french bread | French | homemade soft French bread recipe | best soft French bread | classic soft French bread | how to make perfect soft French bread | with 20 amazing images. homemade soft French bread recipe | best soft French bread | classic soft French bread | how to make perfect soft French bread is a pleasurable experience to bite into. Learn how to make perfect soft French bread. To make homemade soft French bread, combine the yeast and 2 tbsp of warm water in a small bowl, cover it with a lid and keep aside for 10 minutes. Combine the plain flour, butter, salt and yeast mixture in a deep bowl, mix well and knead into a soft dough using enough warm water. Cover the dough with a damp muslin cloth and keep aside in a warm place for 40 minutes. Dust the plain flour on a flat, dry surface and knead the dough very well for 2 to 3 minutes. Again cover the dough with a damp muslin cloth and keep aside in a warm place for 30 minutes. Once again dust some plain flour on a flat, dry surface and knead the dough very well for 2 minutes. Divide the dough into 2 equal portions. Roll each portion of the dough into a 200 mm. (8”) long cylindrical roll and place them on a greased baking tray. Cover it with a damp muslin cloth and keep aside in a warm place for 30 minutes. Make 3 slits at regular interval on each bread using a knife. Bake it in a pre-heated oven at 200°c (400°f) for 25 minutes. Brush the breads with little melted butter. Cool slightly and serve. Nothing can beat the flavour of freshly cooked warm bread. Bread making is no rocket science! Here we present to you step by step method of making best soft French bread. Enjoy the warm and aromatic classic soft French bread with butter and your favourite jam, fruit sauce or honey. Or, use it to prepare other delicacies like Cheesy Garlic Pull Apart French Bread, Tomato Cheese Roll and Zucchini Toast. Tips for homemade soft French bread. 1. You just needs a bit of practice, in handling the yeast and the dough. The temperature of water is the most important factor for activating the yeast properly. If it is too cold, the yeast will not start working, and if it is too hot, the yeast cells will die down and not become active at all. So, use lukewarm water, testing it on the inner side of your wrist. 2. Once you have rested this mixture for 10 minutes, you will see that it gets frothy. This means it is ready for use, to make the dough. Handling the dough is also not too difficult if you dust it properly so that it does not stick to your fingers. Just follow the instructions in this recipe and you will have fantastic Homemade Soft French Bread on your hands. Enjoy homemade soft French bread recipe | best soft French bread | classic soft French bread | how to make perfect soft French bread | with step by step photos. | [To make homemade soft french bread, combine the yeast, sugar and 2 tbsp of warm water in a small bowl, cover it with a lid and keep aside for 10 minutes., Combine the plain flour, butter, salt and yeast mixture in a deep bowl, mix well and knead into a soft dough using enough warm water., Cover the dough with a damp muslin cloth and keep aside in a warm place for 40 minutes., Dust the plain flour on a flat, dry surface and knead the dough very well for 2 to 3 minutes., Again cover the dough with a damp muslin cloth and keep aside in a warm place for 30 minutes., Once again dust some plain flour on a flat, dry surface and knead the dough very well for 2 minutes., Divide the dough into 2 equal portions., Roll each portion of the dough into a 200 mm. (8”) long cylindrical roll and place them on a greased baking tray., Cover it with a damp muslin cloth and keep aside in a warm place for 30 minutes., Make 3 slits at regular interval on each bread using a knife., Bake it in a pre-heated oven at 200°c (400°f) for 25 minutes., Brush the breads with little melted butter., Cool slightly and serve.] | [Energy, 496 cal, Protein, 14.3 g, Carbohydrates, 96.1 g, Fiber, 0.4 g, Fat, 6 g, Cholesterol, 15 mg, Sodium, 61.6 mg] | homemade-soft-french-bread-827r |
| rcp42260 | Homemade Strained Apple Juice Recipe, Clear Fluid Recipe | NA | NA | [apple wedges] | 10 mins | 0 mins | [Recipes for Weaning, Weaning foods at 7 months, Babies recipes, 6 to 18 months, Typhoid, Post Surgery Diet, Indian recipes to treat Vomiting, Stomach ache Indigestion Appetite Loss] | Makes 0.50 cup (7 tbsp ) | Indian | Sometimes the simplest of recipes turns out to be most handy! This Homemade Strained Apple Juice is one such. The sweet and clear juice extracted from red apples is useful for those on a clear fluid diet, such as those recovering from surgery who cannot have normal food due to vomiting, nausea or diarrhoea. It is also an apt food for babies who are just being weaned off mother’s milk. While making this juice, we have peeled the apple and also strained the juice later to remove all fibre. If normal adults wish to have this, then you can avoid straining the juice at the end, so that some of the fibre will be retained. | [Add the apples a few at a time in the hopper., Strain the mixture using a strainer., Serve immediately.] | [Energy, 29 cal, Protein, 0.1 g, Carbohydrates, 6.7 g, Fiber, 1.6 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 13.9 mg] | homemade-strained-apple-juice-recipe-clear-fluid-recipe-42260r |
| rcp42261 | Homemade Strained Barley Water Recipe, Clear Fluid Recipe | BreakFast | NA | [barley (jau), salt] | 2 mins | 12 mins | [Typhoid, Post Surgery Diet, Indian recipes to treat Vomiting, Indian Home Remedies Diarrhoea, Typhoid Breakfast, Typhoid Low Fibre, Typhoid Drinks] | 1Makes 1 cup | Indian | homemade strained barley water recipe | clear fluid diet | barley water clear liquid diet | barley water after surgery | with 13 amazing images. homemade strained barley water recipe | clear fluid diet | barley water clear liquid diet | barley water after surgery is a liquid diet with minimal nutrition to support body needs. Learn how to make barley water clear liquid diet. To make homemade strained barley water, combine the barley and 1½ cups of water in a deep non-stick pan, mix well, cover with lid and cook on a medium flame for 12 minutes, while stirring occasionally. Strain the mixture using a strainer. Add the salt and mix well. Serve immediately. Barley water after surgery is often recommended as part of a clear fluid diet for those recovering from surgery as they have an intolerance for food. Such a fluid diet is recommended as it is less irritating to the digestive tract and thus beneficial. Barley water clear liquid diet gives just minimal nutrients along with water to the body. Since the barley is strained, there is very less protein in this diet. Such a diet is usually recommended only for 2 to 3 days after surgery. This clear fluid diet is also useful for those suffering from vomiting and diarrhoea as it provides them with water soluble nutrients. Sipping on barley water, with its pleasant taste and mild hints of saltiness, helps to overcome nausea. You can keep some on your desk and keep sipping on it instead of plain water. Babies in the early weaning stage can also have this water. Tips for homemade strained barley water. 1. Though we have added salt in this recipe, you can avoid it if advised by your doctor. 2. The cooked barley can be used to make barley soup for other members of the family. Enjoy homemade strained barley water recipe | clear fluid diet | barley water clear liquid diet | barley water after surgery | with step by step photos. | [To make homemade strained barley water, combine the barley and 1½ cups of water in a deep non-stick pan, mix well, cover with lid and cook on a medium flame for 12 minutes, while stirring occasionally., Strain the mixture using a strainer., Add the salt and mix well., Serve immediately.] | [Energy, 161 cal, Protein, 5.5 g, Carbohydrates, 33.4 g, Fiber, 1.9 g, Fat, 0.6 g, Cholesterol, 0 mg, Sodium, 4.3 mg] | homemade-strained-barley-water-recipe-clear-fluid-recipe-42261r |
| rcp42300 | Homemade Strained Carrot Juice | NA | NA | [chopped carrot] | 10 mins | 0 mins | [Indian Juices, Juicer and Hopper, Post Surgery Diet, Jaundice Recovery Diet, Post Surgery Clear Fluid Diet] | 1Makes 0.75 cups | Indian | homemade strained carrot juice recipe, clear liquid diet | clear fluid diet recipe | carrot juice for post surgery diet | carrot juice for babies is a fresh juice with many benefits. Learn how to make carrot juice for babies. To make homemade strained carrot juice, clear liquid diet, roughly chop the carrot and add them a few at a time in the juicer. Strain the mixture using a strainer. Serve immediately. It is always best to have fresh homemade juices rather than store-bought ones, and when on a clear liquid diet, it is very important to strain the juices to remove fibre. Simple but beneficial, the homemade strained carrot juice is ideal for those who are recovering after a surgery and advised to take a clear fluid diet. The fiber has been strained and thus can be served post surgery. Apart from those recuperating from surgeries, this carrot juice is also helpful for those recovering from jaundice as the vitamin A in carrot helps to build immunity. Sipping on some of this carrot juice for post surgery diet after a bout of vomiting helps to regain the electrolyte balance and soothe the irate throat too. A few minutes is all that it takes to make this beneficial glassful, so what are you waiting for! Babies in the weaning stage can be fed this carrot juice for babies. In the beginning few months the little ones also need strained juice. Try this, they are sure to like it. Tips for homemade strained carrot juice. 1. Buy the red variety of carrots to get sweet juice. 2. Wash the carrots very well before chopping to remove the dirt. 3. Serve it immediately to get the maximum nutrient benefits. Enjoy homemade strained carrot juice recipe, clear liquid diet | clear fluid diet recipe | carrot juice for post surgery diet | carrot juice for babies. | [Add the carrot pieces a few at a time in the hopper., Strain the mixture using a strainer., Serve the homemade strained carrot juice immediately.] | [Energy, 197 cal, Protein, 3.7 g, Carbohydrates, 43.5 g, Fiber, 18.1 g, Fat, 0.8 g, Cholesterol, 0.1 mg, Sodium, 146.2 mg] | homemade-strained-carrot-juice-42300r |
| rcp42298 | Homemade Strained Orange Juice | NA | NA | [oranges, salt] | 5 mins | 0 mins | [Indian Independence Day, Juicer and Hopper, Recipes for Toddlers (1-3 Years), Recipes for Baby (10 to 12 Months), Stomach ache Indigestion Appetite Loss, Indian Home Remedies Diarrhoea, Recipes for glowing skin] | 2Makes 1.5 cups | Indian | strained orange juice clear liquid diet recipe | strained fresh orange juice | how to make orange juice at home | orange juice for babies and toddlers is a refreshing juice with a horde of health benefits. Learn how to make orange juice at home. To make strained orange juice clear liquid diet, peel all the oranges and separate the segments. Add the orange segments a few at a time in the mixer. Strain the mixture using a strainer. Serve immediately. If you can’t have the whole fruit, the next best option is to have homemade juice. Strained fresh orange juice, which has been strained to remove the fibre, is a boon for those on a clear liquid diet. It helps to maintain electrolyte balance after a surgery. Strained orange juice clear liquid diet recipe is also good for those senior citizens who have chewing problems, and can even be had in limited quantities by those suffering from diarrhoea as it helps to maintain electrolyte balance. But, having too much can worsen the situation so only have as much as you can tolerate. Orange juice for babies and toddlers is a wise choice after the age of 10 to 12 months. It is a storehouse of vitamin C , which helps to build immunity and increases our disease fighting potential. This key nutrient also helps in achieving a wrinkle free skin as it is necessary for collagen synthesis. Tips for strained fresh orange juice. 1. Choose oranges that are unblemished and heavy for their size. You should avoid light-weight oranges, which probably lack much of their flesh content and juice. 2. Serve the juice immediately, as vitamin C is volatile and some amount of vitamin C will be lost on exposure to air. 3. We do not recommend this juice for diabetics. Also do try other strained juices like Strained Sweet Lime Juice or Homemade Strained Apple Juice. Enjoy strained orange juice clear liquid diet recipe | strained fresh orange juice | how to make orange juice at home | orange juice for babies and toddlers. | [Peel all the oranges and separate the segments., Add the orange segments a few at a time in the mixer., Strain the mixture using a strainer., Serve the homemade strained orange juice immediately.] | [Energy, 204 cal, Protein, 3 g, Carbohydrates, 46.2 g, Fiber, 4.7 g, Fat, 0.8 g, Cholesterol, 0 mg, Sodium, 19.1 mg] | homemade-strained-orange-juice-42298r |
| rcp42301 | Homemade Strained Tomato Juice | BreakFast | NA | [chopped tomatoes, salt] | 10 mins | 0 mins | [Quick Breakfast Indian, Quick 3 Ingredients, Indian snacks under 10 minutes, Healthy Indian Fruit Juices, Jaundice Recovery Diet, Typhoid Breakfast, Typhoid Low Fibre] | 1Makes 0.75 cups | Indian | Tomatoes are always available in plenty, so you can make this juice whenever you feel like. Homemade Strained Tomato Juice is very beneficial for those on a clear liquid diet, as it is chock-full of vitamins and minerals, and will help meet your daily nutrient requirements. Rich in vitamin A and the antioxidant lycopene, this tomato juice will help build immunity and fight inflammation as well. When recovering from jaundice, the antioxidants in this juice also help rejuvenate the liver cells. However, remember that for a clear liquid diet it is extremely important to strain the juice well to remove seeds, skin, fibre and all other kinds of roughage. The juice should look clear after straining. You can also try other strained juices like Homemade Strained Apple Juice or Homemade Strained Barley Water . | [Add the tomato pieces a few at a time in the hopper., Strain the mixture very well using a strainer so that the juice is completely residue free., Serve immediately.] | [Energy, 78 cal, Protein, 3.5 g, Carbohydrates, 14 g, Fiber, 6.6 g, Fat, 0.8 g, Cholesterol, 0 mg, Sodium, 50.3 mg] | homemade-strained-tomato-juice-42301r |
| rcp41550 | Homemade Tandoori Masala Powder | NA | NA | [cinnamon (dalchini), cloves (laung / lavang), mace (javantri), cumin seeds (jeera), coriander (dhania) seeds, fennel seeds (saunf), black peppercorns (kalimirch), cardamoms (elaichi), black cardamom (badi elaichi), kashmiri red chilli powder, dried fenugreek leaves (kasuri methi), dried ginger powder (sonth), black salt (sanchal), garlic (lehsun) powder, nutmeg (jaiphal) powder, food colour] | 10 mins | 4 mins | [Punjabi, Mixer] | 1Makes 0.75 cup | Punjabi | tandoori masala recipe | homemade tandoori masala | tandoori spice mix | with 26 amazing images. tandoori masala is a versatile spice blend that can be used to make a variety of dishes Learn how to make tandoori masala recipe | homemade tandoori masala | tandoori spice mix | Bringing together a wide assortment of spices in one handy powder form, the homemade tandoori masala powder makes it easy to add a spicy touch to your culinary adventures! tandoori masala is a blend of spices that is used to marinate and cook tandoori paneer or vegetables. This tandoori spice mix gives you the same flavour and aroma as store-bought Tandoori Masala, in fact even better because it is freshly-made at home. You can make a batch of this spice powder and store it in an airtight container. Tips to make tandoori masala: 1. Dry roast the masalas on slow flame so they doesn’t burn and give bitter flavours. 2. You can adjust the amount of spices to your liking. 3. Tandoori masala can be used to make aloo, paneer, gobi etc Enjoy tandoori masala recipe | homemade tandoori masala | tandoori spice mix | with detailed step by step images. | [To make tandoori masala, combine the cinnamon, cloves, mace, cumin seeds, coriander seeds, fennel seeds, black peppercorns, green cardamom and black cardamom in a broad non-stick pan and dry roast on a medium flame for 3 to 4 minutes, while stirring continuously., Switch off the flame, remove the mixture on a plate and cool completely., Transfer it into a mixer jar and blend it till fine powder., Now add kashmiri chilli powder, kasuri methi, dried ginger powder, black salt, garlic powder, nutmeg powder and red food colour. Blend again for 2 minutes., Store this tandoori masala in an air-tight container for 2 months or use as required.] | [Energy, 12 cal, Protein, 0 g, Carbohydrates, 1.8 g, Fiber, 0.6 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | homemade-tandoori-masala-powder-41550r |
| rcp42588 | Homemade White Dhokla Flour | NA | NA | [rice (chawal), urad dal (split black lentils)] | 5 mins | 0 mins | [Mixer] | 2Makes 2.25 cups | NA | Nowadays it has become common for people to buy readymade dhokla flour from shops, because they think it takes too much time and effort to make it at home. Try this easy-peasy recipe and you will always make it at home henceforth! This Homemade White Dhokla Flour is made of two common ingredients. It requires no advance preparation and takes just minutes to make. You do not even have to go to a flour mill to make it, as it can be ground at home easily using a regular mixer-grinder. The rice and urad dal have to be ground into a fine-coarse powder, which means neither too coarse nor too fine, somewhere in between! Once ready, you can store it in a dry and airtight container for two months, to use whenever required. This flour is used to make khatta dhokla very quickly and easily at home... | [Blend the rice in a mixer to a fine coarse powder. Keep aside., Blend the urad dal in a mixer to fine coarse powder. Keep aside., Combine the rice and urad dal coarse powder in a deep bowl and mix well., Store in an air-tight container. Use as required.] | [Energy, 530 cal, Protein, 18.5 g, Carbohydrates, 111.2 g, Fiber, 9.8 g, Fat, 1.2 g, Cholesterol, 0 mg, Sodium, 26 mg] | homemade-white-dhokla-flour-42588r |
| rcp38240 | Honey and Mustard Dressing | NA | NA | [curds (dahi), honey, mustard (rai / sarson) paste, salt freshly ground black pepper (kalimirch) powder] | 5 mins | 0 mins | [Indian Salad Dressings] | Makes 0.5 cup (7 tbsp ) | Indian | The honey and mustard dressing brings together tangy and creamy curd with honey and mustard, resulting in a great dressing for fresh and juicy salads. | [Combine all the ingredients in a bowl and mix well., Refrigerate and use as required.] | [Energy, 28 cal, Protein, 1 g, Carbohydrates, 1.9 g, Fiber, 0 g, Fat, 1.4 g, Cholesterol, 0 mg, Vitamin A, 34.3 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 0.2 mg, Folic Acid, 1.2 mcg, Calcium, 45.5 mg, Iron, 0 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 4.1 mg, Potassium, 24.4 mg, Zinc, 0.1 mg] | honey-and-mustard-dressing-38240r |
| rcp2927 | Honey Banana Shake | BreakFast | NA | [milk, banana, honey] | 10 mins | 0 mins | [Pregnancy, Thalassemia, Pregnancy Calcium Rich, Pregnancy Vitamin B Complex Rich, Protein Rich foods for Pregnancy, Pregnancy Recipes to overcome heartburn, Pregnancy Breakfast] | 1Makes 1 servings | NA | This duo of bananas and yoghurt will provide for plenty of calcium and energy in your diet which is helpful throughout your 9 months of pregnancy. Be it early morning or mid afternoon, this refresher is sure to lift your spirits up. | [Combine the curds, banana, honey and ice-cubes in a blender until smooth., Pour into a glass and serve chilled.] | [Energy, 348 cal, Protein, 9.5 g, Carbohydrates, 37.8 g, Fiber, 1.3 g, Fat, 13.2 g, Cholesterol, 32 mg, Sodium, 64.8 mg] | honey-banana--shake-2927r |
| rcp41807 | Honey Banana Infused Water | NA | NA | [honey, banana slices] | 5 mins | 0 mins | [Low Cal Beverages, Healthy Indian Drinks and Juices, Detox Water, Fruit Infused Water, Detox Water with Fruits, Antioxidant Drinks] | 1Makes 1 servings | Indian | If you’ve got a sweet tooth then Honey Banana Infused Water is perfect for you. You can have it whenever you have cravings for sweets. This detox water will help you avoid extra calories that you would have consumed by satisfying your sugar cravings. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the banana slices in the pitcher along with honey water and allow it to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The banana slices can be discarded or more water can be added to make more detox water. Do not use the banana slices for more than twice. You can also try other recipes like Muskmelon Papaya Infused Water or Black Grape Pineapple Infused Water to rejuvenate yourself. | [Fill ¾ of the bottle with water, add the honey and mix well., Put all the banana slices in the infusing tube and close the lid., Place the infusing tube in the honey water, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 2 to 3 hours.] | [Not Given] | honey-banana-infused-water-41807r |
| rcp7598 | Honey Banana Shake | NA | NA | [milk, curds (dahi), bananas, sliced, honey, ice-cubes] | 10 mins. | Nil. | [Indian Milkshakes & Smoothies, Healthy Foods for Kids, Sweet Recipes for Kids, Quick Indian recipes for Kids, Kids After School, Snack Recipes for Kids, Protein rich food for kids] | 4Makes 4 glasses. | Indian | A delectable shake that will instantly refuel a tired child once he's back from school. | [Combine the curds, banana and honey and blend in a blender until smooth., Add the crushed ice cubes and milk and blend again for a few seconds., Pour into 4 individual glasses and serve immediately.] | [Energy, 289 cal, Protein, 7.3 g, Carbohydrates, 35.3 g, Fiber, 1.3 g, Fat, 10 g, Cholesterol, 24 mg, Sodium, 55.3 mg] | honey-banana-shake-7598r |
| rcp40642 | Honey Chilli Potatoes, Potatoes in Honey Chill Sauce | Snacks | NA | [potato fingers, garlic (lehsun) paste, chilli powder, cornflour, salt, oil, oil, chopped garlic (lehsun), dry red chilli flakes (paprika), chilli sauce, vinegar, honey, sugar, chopped coriander (dhania), chopped spring onion greens] | 15 mins | 20 mins | [Quick Evening Snacks, Indian Snacks for Entertaining, Deep Fry, Italian Party, Chinese Party, Non-stick Pan] | 3Makes 3 servings | Indian | Everything about this starter is peppy – from the potato fingers to the sauce. Unlike many recipes, which derive the flavour mainly from the sauce and seasonings, here the potatoes perked up with garlic and chilli powder, even before deep-frying, to make sure that the flavour seeps in right to the core. The crisp potato fingers are then tossed with more garlic, spices, sauces and of course, honey, to make mouth-watering Honey Chilli Potatoes. This sweet and spicy treat can be served as a starter or as an accompaniment for noodles or fried rice. | [Sprinkle cornflour on the potatoes and toss gently. Heat the oil for deep-frying in a deep non-stick pan and deep-fry the potatoes till they turn brown in colour from all the sides. Drain on an absorbent paper and keep aside., Heat the chilli oil in a broad non-stick pan, add the honey, chilli flakes, tomato ketchup, soy sauce and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the fried potatoes, toss well and cook on a medium flame for 1 minute, while stirring occasionally., Serve immediately garnished with spring onion greens.] | [Energy, 586 cal, Protein, 4.5 g, Carbohydrates, 55.6 g, Fiber, 4.4 g, Fat, 39.4 g, Cholesterol, 0 mg, Vitamin A, 372.1 mcg, Vitamin B1, 0.5 mg, Vitamin B2, 0.2 mg, Vitamin B3, 3.8 mg, Vitamin C, 18.8 mg, Folic Acid, 77.4 mcg, Calcium, 52.9 mg, Iron, 2.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 14 mg, Potassium, 414.2 mg, Zinc, 2.4 mg] | honey-chilli-potatoes-potatoes-in-honey-chill-sauce-40642r |
| rcp4179 | Honey Chilli Sauce | NA | Veg | [honey, chopped fresh red chillies, chopped green chillies, lemon juice] | 5 mins | 0 mins | [Chinese Accompaniments, Chinese Basic, Indian Dips / Sauces, No Cooking Veg Indian] | 1Makes 0.75 cup (10 tbsp ) | Indian | honey chilli sauce recipe | homemade sweet chilli sauce with honey | honey chilli sauce Indian | best honey chilli sauce | with 8 amazing images. honey chilli sauce recipe is one of the flavoursome accompaniments to starters, especially fried ones. Learn how to make homemade sweet chilli sauce with honey. To make honey chilli sauce, combine the honey, red chillies, green chillies and lemon juice in a deep bowl and mix well. Refrigerate for at least 1 hour. Use as required or store refrigerated in an air-tight container. If you like to tease your taste-buds with flavour combinations of dips and sauce, then the honey chilli sauce Indian, made of chillies suspended in lemon-tinged honey is just perfect for you! Sweet and spicy this best honey chilli sauce is a combo typical of Oriental cuisine, but is a flavour that goes well with all kinds of Salads, Soups and crunchy snacks too. The honey and lemon juice balance each other effortlessly in flavour and aroma. In this homemade sweet chilli sauce with honey, we have made use of 2 varieties of chillies – green chillies and red chillies. We suggest you use both the varieties of chillies, not only for their contrasting colour but the two varieties lend a different kind of spiciness too, which you are sure to enjoy. Tips for honey chilli sauce. 1. Depending on the spice level you prefer, make your choice of green chillies. The dark green variety of green chillies are spicier than the light green variety. 2. Prefer organic honey if possible as it is usually free of pesticides. Enjoy honey chilli sauce recipe | homemade sweet chilli sauce with honey | honey chilli sauce Indian | best honey chilli sauce | with step by step images and recipe below. | [To make honey chilli sauce, combine all the ingredients in a deep bowl and mix well., Refrigerate for atleast 1 hour., Use the honey chilli sauce as required or store refrigerated in an air-tight container.] | [Energy, 71 cal, Protein, 0.1 g, Carbohydrates, 19.1 g, Fiber, 0.1 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 1 mg] | honey-chilli-sauce-4179r |
| rcp5013 | Honey Ginger Tea for Cold and Cough | NA | NA | [organic honey, grated ginger (adrak), lemon juice] | 2 mins | 3 mins | [Tea, Chai, Low Cal Beverages, Healthy Indian Drinks and Juices, Indian Home Remedies Fever, Home Remedies Sore Throat, Throat Pain] | 2Makes 2 servings | Indian | Honey Ginger Tea for Cold and Cough | Ginger Honey Drink for Cough | Lemon Honey Ginger Drink for Cold | Ginger Honey Tea for Cold | Home Remedy for Cold and Cough | Ginger Tea for Cold | with 11 amazing images. This soothing and aromatic Honey Ginger Tea for Cold and Cough is a good home remedy for a cold and cough. Ginger, steeped in hot boiling water and mixed with lemon juice and honey, is also a great stress relieving drink. In Ginger Honey Drink for Cough, ginger acts as an anti-inflammatory agent to the body. The lemon juice adds a touch of vitamin C, apart from adding flavour, which strengthens your immune system to fight bacteria and virus causing cold and cough. Honey in Lemon Honey Ginger Drink for Cold, acts as a cough suppressant as well aids in relieving sore throat. Its sweet taste also makes this tea quite pleasing. This Honey Ginger Tea for Cold and Cough is an ideal Tea to have in the morning when you get up with a sore throat. Enjoy Honey Ginger Tea for Cold and Cough | Ginger Honey Drink for Cough | Lemon Honey Ginger Drink for Cold | Ginger Honey Tea for Cold | Home Remedy for Cold and Cough | Ginger Tea for Cold with detailed step by step photos. | [To make honey ginger tea for cold and cough, place the ginger in a jar or teapot., Pour 2 cups of hot boiling hot water into the teapot., Allow the tea to infuse for 2 minutes., Strain the tea using a strainer., Add honey and lemon juice to it and mix well., Serve the honey ginger tea for cold and cough hot.] | [Energy, 16 cal, Protein, 0.2 g, Carbohydrates, 3.7 g, Fiber, 0.3 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 0.4 mg] | honey-ginger-tea-for-cold-and-cough-5013r |
| rcp5010 | Honey Laced Baskets with Kulfi | NA | NA | [kulfi, honey rose petals, melted butter, sugar, plain flour (maida), honey, saunf (fennel seeds), crushed black pepper (kalimirch)] | 5 mins | 5 mins | [Traditional Indian Mithai, Kulfi, Desserts for Entertaining] | 10Makes 10 servings | Indian | This is a very versatile recipe - the baskets make a great addition to many desserts. | [Mix the flour, saunf and crushed black pepper together., Combine the butter, sugar and honey in a pan and heat on a slow flame, stirring continuously till the sugar melts., Cool a little, then add the flour mixture and mix well., Place the mixture in the freezer for about 30 minutes., Divide into 10 equal portions, roll into rounds., Put one portion of the mixture at a time in the centre of a greased tray., Bake in a moderate oven at 180°c (350°f) for 10 to 12 minutes or until golden brown., Remove and cool slightly. After 2 minutes, test to see if you can slip a palette knife under the rounds., Remove from the tray and place on top of an upturned tart mould or katori. Press lightly to shape it into a basket/cup. You can use a clean cloth to do this, as they need to be moulded while they are still hot. You can even roll these to make a cylinder., Repeat the procedure to make 9 more of these., Store in air-tight container., Assemble one basket in a wide margarita glass or a dessert plate and top with the kulfi. Drizzle some honey on top and serve garnished with pistachios.] | [Energy, 204 cal, Protein, 2.2 g, Carbohydrates, 25.5 g, Fiber, 0 g, Fat, 8.6 g, Cholesterol, 13.8 mg, Sodium, 45.9 mg] | honey-laced-baskets-with-kulfi-5010r |
| rcp331 | Honey Lemon Dressing, Healthy Indian Salad Dressing | NA | NA | [olive oil, grated lemon rind, lemon juice, honey, chopped thyme, salt, crushed black pepper (kalimirch)] | 5 mins | 0 mins | [Jain Pickles / Chutneys / Raita / Salad, Jain Salads, Indian Salad Dressings] | Makes 0.25 cup (3 tbsp ) | Jain | honey lemon dressing recipe | Indian lemon honey dressing with thyme | healthy Indian salad dressing | with 14 amazing images. honey lemon dressing recipe | Indian lemon honey dressing with thyme | healthy Indian salad dressing is a power packed option for healthy salads. Learn how to make Indian lemon honey dressing with thyme. To make honey lemon dressing, combine all the ingredients in a deep bowl and whisk well. Use as required. As the name suggests, the Indian lemon honey dressing with thyme combines lemon juice, lemon rind, thyme and little honey in perfect proportions, flavoured with aromatic crushed peppercorns. Ready in seconds, this is a perfect dressing for any salad, especially those with bland ingredients that demand a tangy dressing to add josh to the whole preparation. This tasty and healthy Indian salad dressing is also super healthy, with olive giving you healthy fat, lemon juice protecting you with vitamin C and loads of antioxidants, and honey avoiding the use of refined sugar and empty calories. Total peace of mind, and lots of happiness too! This honey lemon dressing can be used with any combination of veggies and fruit to make a nourishing salad bowl. Heart patients and weight watchers can try their hand at it. Tips for honey lemon dressing. 1. Serve honey lemon dressing with carrot and date salad. 2. If you want your dressing sweeter, increase honey by 1 tsp. Enjoy honey lemon dressing recipe | Indian lemon honey dressing with thyme | healthy Indian salad dressing | with step by step photos. | [To make honey lemon dressing, combine all the ingredients in a deep bowl and whisk well., Use as required.] | [Energy, 141 cal, Protein, 0.1 g, Carbohydrates, 2.9 g, Fiber, 0.2 g, Fat, 14.4 g, Cholesterol, 0 mg, Sodium, 221.8 mg] | honey-lemon-dressing-healthy-indian-salad-dressing-331r |
| rcp41440 | Honey Lemon Rice with Paneer | NA | NA | [honey, lemon juice, lemon rind, cooked long grained rice, paneer (cottage cheese) cubes, orange juice, freshly ground black pepper (kalimirch), chilli powder, salt, oil, capsicum cubes red green, boiled carrot cubes, turmeric powder (haldi), biryani masala, sugar] | 10 mins | 5 mins | [Pulaos, International Favourites, Christmas, Father's Day, Thanksgiving, Western Party, Non-stick Pan] | 4Makes 4 servings | NA | The Honey Lemon Rice with Paneer combines ideas from Indian and Oriental cuisine to give your palate a super unique, one-of-its-kind experience. With a dash of honey, a squeeze of lime and a goode dose of orange juice, this rice preparation is both sweet and sour. At the same time, a sprinkling of biryani masala gives it a spicy dimension too. Add to this an assortment of crunchy and colourful veggies and you have a truly brilliant dish in front of you! When you want to surprise your guests with something unique, look no further than this Honey Lemon Rice with Paneer. You can also try Rice with Vegetables , and Rice and Curry in Banana Leaves . | [Combine the orange juice,honey, pepper powder, chilli powder and salt ina deep bowl and mix well using a whisk., Add the paneer and mix gently. Cover it with a lid and keep aside to marinate for 15 minutes., Heat the oil in a broad non-stick pan, add the capsicum and carrot and sauté on a medium flame for 2 minutes., Add the cooked rice, turmeric powder, biryani masala, sugar, lemon juice and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the marinated paneer along with the marinade and lemon rind, mix gently and cook on a medium flame for 1 minute, while stirring occasionally., Serve hot.] | [Energy, 479 cal, Protein, 10 g, Carbohydrates, 65 g, Fiber, 4 g, Fat, 20.1 g, Cholesterol, 0 mg, Vitamin A, 923.7 mcg, Vitamin B1, -0.2 mg, Vitamin B2, -0.3 mg, Vitamin B3, 0.9 mg, Vitamin C, 40.8 mg, Folic Acid, 6.4 mcg, Calcium, 205.7 mg, Iron, 0.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 4.7 mg, Potassium, 57.4 mg, Zinc, 1.4 mg] | honey-lemon-rice-with-paneer-41440r |
| rcp41707 | Honey Lemon Water for Weight Loss | NA | NA | [lemon juice, honey, water] | 2 mins | 0 mins | [Indian Drinks / Sharbats, Non-stick Pan, Kids Weight Loss, Pregnancy, Home Remedies, Forever Young Diet, Anti Aging Indian Diet, Low Calorie, Weight Loss] | 2Makes 2 glasses | Indian | honey lemon water | lemon honey water | madh ka paani | indian honey lemon water | with 9 amazing images. Honey Lemon Water is a soothing herbal concoction that has amazing effects when had in the morning. Millions of people across the world start the day with it, and enjoy its health benefits. It is also excellent to soothe the throat. For those on weight loss, you can skip adding the honey in the honey lemon water recipe. Honey is used to give instant energy in the morning. While making Honey Lemon Water, you must note that the water must only be warm and not hot. Also, this should not be strongly flavoured like lemon juice or lemon tea. It is just 2 tsp of lemon juice for 2 cups of water. Aside from honey lemon water, try our other herbal drinks like the Herbal Caffeine- Free Tea or the Phudina Green Tea. See detailed step by step photos and video of Honey Lemon Water recipe below. | [To make honey lemon water, combine all ingredients in a deep bowl and mix well., Pour equal quantities of the drink into 2 individual glasses., Serve the honey lemon water immediately.] | [Energy, 16 cal, Protein, 0.1 g, Carbohydrates, 4 g, Fiber, 0.2 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 0.3 mg] | honey-lemon-water-for-weight-loss-41707r |
| rcp5260 | Honey Mustard | NA | NA | [honey, mustard paste, salt] | 5 mins | 0 mins | [Jain Pickles / Chutneys / Raita / Salad, different kinds of Indian chutney] | Makes 0.5 cup (7 tbsp ) | Jain | The sour and spicy notes brought about by the vinegar and green chillies in the prepared mustard paste are offset partly by the sweet tinge of honey. Together, they bring about a brilliant flavour in the honey mustard, which goes well with most sandwiches and salads. | [Combine all the ingredients and whisk well. Store refrigerated.] | [Energy, 33 cal, Protein, 0 g, Carbohydrates, 8.9 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.4 mg] | honey-mustard-5260r |
| rcp39006 | Honey Mustard and Vegetable Sandwich | BreakFast | NA | [footlong bread, honey, melted butter, mustard (rai / sarson) paste, iceberg lettuce, tomatoes, cucumber, red yellow, basil, salt freshly ground black pepper] | 5 mins | 0 mins | [French Breads, American Breakfast, Breakfast, Quick breakfast, Breakfast Sandwiches, High Tea Party, Western Party] | 4Makes 4 sandwiches | American | You may not have ingredients like mustard paste, foot long bread and coloured capsicum at hand, but with a little planning you can create a truly appetizing vegetable sandwich. Honey, mustard paste and butter combine to make a very tasty and distinctively flavoured spread. | [Combine the honey, melted butter and mustard paste in a bowl, mix well and keep aside., Place each footlong bread on a dry, flat surface and cut into halves. You will get 4 pieces of 6” each. Cut each piece horizontally into 2., Apply a little prepared honey-mustard paste on each of the bread halves. Keep aside., Place the lower half of a bread piece on a clean, dry surface with the honey-mustard spread side facing upwards., Place two ice-berg lettuce, 6 tomato slices, 6 cucumber slices, ¼ cup coloured capsicum strips and 4 basil leaves over it. Sprinkle a little salt and pepper over it., Place an upper half of a bread piece with the honey-mustard spread facing downwards and press it lightly., Repeat steps 4 to 6 to make 3 more sandwiches., Serve immediately.] | [Not Given] | honey-mustard-and-vegetable-sandwich-39006r |
| rcp41032 | Honey Mustard Dressing | NA | Veg | [honey, whole grain mustard paste, lemon juice, lemon rind, sea salt, olive oil, oil, chopped jalapenos, chopped fresh thyme] | 5 mins | 0 mins | [Indian Salad Dressings, No Cooking Veg Indian] | Makes 0.25 cup (4 tbsp ) | Indian | A mind-blowing sweet-and-spicy dressing, with the enticing flavours of honey, lemon and mustard. Jalapeno gives the Honey Mustard Dressing a spicy touch, while thyme gives it a herby aroma. If you want a spicy dressing, make sure you use fresh jalapenos. This peppy dressing can be stored for two days in the fridge, if kept in a clean and dry, airtight glass jar. Check out for more Homemade Veg Salad Dressings to add zing and make your salads interesting. | [Combine the honey, mustard paste, lemon juice, lemon zest and sea salt in a deep bowl, gradually add the olive oil and vegetable oil, while whisking it continuously., Add the jalapenos and thyme and mix well., Use as required.] | [Energy, 242 cal, Protein, 0.2 g, Carbohydrates, 4.1 g, Fiber, 0.2 g, Fat, 25.1 g, Cholesterol, 0 mg, Vitamin A, 225 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 4.4 mg, Folic Acid, 0.1 mcg, Calcium, 9.6 mg, Iron, 0 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0.2 mg, Potassium, 48.2 mg, Zinc, 0.4 mg] | honey-mustard-dressing-41032r |
| rcp41720 | Honeydew and Tender Coconut Drink | NA | NA | [chopped muskmelon (kharbooja), coconut water] | 10 mins | 0 mins | [Indian Drinks / Sharbats, High Tea Party, Kids After School, Kitty Party Drinks, Mocktails, Post Surgery Full Fluid Diet] | 3Makes 3 glasses | Indian | Melons and coconut water are two things that are inseparable from the Indian summer! The Honeydew and Tender Coconut Drink brings both together, to give you a refreshing drink with a soothing flavour and pleasant colour. We have not used any sweeteners to make this drink because the mild sweetness of both ingredients are enough to give you a mellow and pleasing taste. Serve this drink immediately after preparation because the taste and colour will deteriorate over time. Try other coconut water recipes like the Coconut Vanilla Ice Cream Rose Cooler or Coconut Pineapple Drink . | [Combine all the ingredients in a mixer and blend till smooth., Pour equal quantities of the drink into 3 individual glasses., Serve immediately.] | [Energy, 51 cal, Protein, 1.1 g, Carbohydrates, 8.8 g, Fiber, 8.3 g, Fat, 1.4 g, Cholesterol, 0 mg, Sodium, 104.6 mg] | honeydew-and-tender-coconut-drink-41720r |
| rcp4741 | Honeyed Noodles with Fruits | NA | NA | [samosa pattis, oil, seasonal fresh fruits, chopped, orange squash, honey, lemon juice] | a few mins. | 10 mins. | [Quick Noodles, Quick Stir-Fries, Quick Indian Sweets, Kids Noodles] | 4Serves 4. | Indian | Round up your meal with this lip-smacking dessert. Crispy fried noodles drizzled with honey is a hot and cold combination when served with chilled fruit salad. | [Cut the samosa patties into ½ cm. strips lengthwise and separate lightly so that they do not stick to each other., Deep fry them in hot oil till they are golden brown and drain on absorbent paper. Keep aside., Combine the honey and lemon juice and warm gently in a small pan. Keep aside., Place a small portion of the noodles in a serving bowl and top with the fruits., Sprinkle a large portion of noodles on top., Repeat to make 3 more servings., Pour the honey-lemon sauce over the noodles and serve immediately.] | [Not Given] | honeyed-noodles-with-fruits-4741r |
| rcp40637 | Horlicks Oats and Vegetable Pancakes | BreakFast | NA | [quick cooking rolled oats, jowar (white millet) flour, whole wheat flour (gehun ka atta), grated carrot, grated cabbage, chopped coriander (dhania), chilli powder, cumin seeds (jeera) powder, salt, water, oil, green chutney] | 10 mins | 25 mins | [Breakfast Chillas, Indian Pancakes, Indian Pancakes, Evening Tea Snacks, Tava, Pregnancy, Diabetic recipes, Healthy Indian Breakfast] | 9Makes 9 pancakes (9 pancake ) | Indian | Great to have for breakfast or as a quick evening snack , the Horlicks Oats and Vegetable Pancakes are made with a combination of oats and healthy flours, reinforced with an assortment of juicy and crunchy veggies like carrots and cabbage. A dash of spice powders adds more zing to the pancakes , while coriander gives it a peppy twist. Enjoy the Oats and Vegetable Pancakes fresh off the tava to enjoy the ideal texture. | [Heat a non-stick tava (griddle) and grease it lightly using a little oil., Pour a ladleful of the batter on the tava (griddle) and spread in a circular motion to make a 125 mm. (5”) diameter round pancake., Cook on a medium flame using oil, till it turns golden brown in colour from both the sides., Repeat steps 1 to 3 to make 8 more pancakes., Serve immediately with green chutney.] | [Energy, 61 cal, Protein, 1.5 g, Carbohydrates, 7.6 g, Fiber, 1.3 g, Fat, 2.9 g, Cholesterol, 0 mg, Sodium, 2.6 mg] | horlicks-oats-and-vegetable-pancakes-40637r |
| rcp40757 | Horsegram Chutney, Kollu Thogiyal, Kollu Chutney | NA | NA | [horsegram ( kulith , kollu), oil, urad dal (split black lentils), chopped onions, chopped garlic (lehsun), red chillies, chopped coriander (dhania), grated coconut, curry leaves (kadi patta), salt, oil, mustard seeds ( rai / sarson), urad dal (split black lentils), asafoetida (hing), curry leaves (kadi patta)] | 15 mins | 27 mins | [South Indian Chutney, Low Cal Pickles/ Sauces / Chutneys, Mixer, Non-stick Pan, Healthy Chutney] | 2Makes 2 cups (28 tbsp ) | South Indian | Horsegram is a special pulse, which imbibes a mind-blowing aroma and flavour when roasted. Here, horsegram is combined with other delicious ingredients like coconut, red chillies, onions and coriander to make a mouth-watering chutney, which is perfect to serve with idlis and dosas . You can also enjoy the Horsegram Chutney or Kollu Chutney mixed with hot rice and a little til oil. | [Dry roast the horsegram in a broad non-stick pan on a medium flame for 5 minutes., Soak the roasted horsegram in enough water for 1 hour. Drain and keep aside., Combine the soaked horsegram and enough water in a pressure cooker, mix well and pressure cook for 4 whistles., Allow the steam to escape before opening the lid. Drain and keep aside., Heat the oil in a broad non-stick pan, add the urad dal and sauté on a medium flame for 1 minute., Add the onions, garlic and red chillies and sauté on a medium flame for 1 minute., Add the coriander and sauté on a medium flame for a few seconds., Add the boiled kulith, coconut and curry leaves and sauté on a medium flame for 2 to 3 minutes., Cool slightly and blend in a mixer along with 1¼ cups of water and salt till coarse., Transfer the mixture into a bowl and keep aside., For the tempering, heat the oil in a small non-stick pan, add the mustard seeds, urad dal, asafeotida and curry leaves and sauté on a medium flame for a few seconds., Pour the tempering over the prepared chutney and mix well., Serve immediately or store in an air-tight container in the fridge, it will lasts for 2 to 3 days.] | [Energy, 27 cal, Protein, 1.1 g, Carbohydrates, 2.8 g, Fiber, 0.4 g, Fat, 1.3 g, Cholesterol, 0 mg, Sodium, 1.1 mg] | horsegram-chutney-kollu-thogiyal-kollu-chutney-40757r |
| rcp1851 | Hot and Sour Sauce | NA | NA | [tomato puree, vinegar, sugar, chilli sauce, cornflour, salt, freshly ground black pepper (kalimirch) powder] | 5 mins | 10 mins | [Children's Day, Indian Birthday Party, Quick Indian Dips, Gravies & Sauces, Kids After School] | 1Makes 1 servings (1 serving ) | Indian | Tomato puree, vinegar and chilli sauce come together to create an exciting sauce that is amongst kids’ favourite accompaniments! simply spiced with black pepper, and thickened with corn flour, this exciting hot and sour sauce can be prepared easily, within minutes, at home. | [Mix together all the ingredients with 1/2 cup of water and bring to a boil., Simmer for 2 to 3 minutes., Cool and use as a spread or serve hot with noodles and vegetables.] | [Energy, 448 cal, Protein, 2.4 g, Carbohydrates, 107.7 g, Fiber, 3.3 g, Fat, 0.8 g, Cholesterol, 0 mg, Vitamin A, 374.9 mcg, Vitamin B1, 0.3 mg, Vitamin B2, 0.2 mg, Vitamin B3, 1.9 mg, Vitamin C, 28.8 mg, Folic Acid, 66.9 mcg, Calcium, 72.4 mg, Iron, 1.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 14.5 mg, Potassium, 200.4 mg, Zinc, 0.3 mg] | hot-and-sour-sauce-1851r |
| rcp429 | Hot and Sour Soup | NA | Veg | [vegetarian seasoning cube, garlic (lehsun) cloves, ginger (adrak) juliennes, lemongrass stalks, chopped coriander (dhania), green chillies , slit, mushrooms (khumbh), baby corn , cut diagonally, lemon juice, chopped spring onions, chopped coriander (dhania), carrot] | 15 mins | 30 mins | [Thai Vegetarian Soups, Indian Clear Soups, Mother's Day, Thanksgiving, Non-stick Pan, Deep Pan] | 4Makes 4 servings | Indian | A 'fat free' spicy aromatic soup, flavoured with lemon grass and simmered with mushrooms and baby corn. You can also try other Thai soups like Paneer and Mixed Vegetable Thai Soup and Thai Mushrooms and Spinach Clear Soup . | [Tie the lemon grass stalks and coriander together using some lemon grass., Boil 5 cups of water in a pan. Add the seasoning cube, garlic, ginger, lemon grass and coriander (tied together), cover and simmer for 15 minutes., When the aroma stasrts getting released, discard the garlic, ginger, lemon grass and coriander bunch., Add the chillies, mushrooms, baby corn and salt and simmer for another 15 minutes in the covered pan., Add the lemon juice just before serving., Garnish the soups bowl with spring onions, coriander and carrot, pour the hot soup over it and serve at once.] | [Not Given] | hot-and-sour-soup-429r |
| rcp33762 | Hot and Sour Soup ( Exotic Diabetic Recipe ) | NA | NA | [stalks lemon grass (harechai ki patti), coriander (dhania), seasoning cube (veg.), garlic (lehsun) cloves, ginger (adrak), green chillies , slit, mushrooms (khumbh) , sliced, sliced baby corn, salt, lemon juice, chopped spring onions, chopped coriander (dhania), carrot , cut into thin strips] | 15 mins | 30 mins | [Chinese Soups, Deep Pan, Diabetic Soups, Low Calorie Soups] | 4Makes 4 servings | Chinese | The all-time favourite hot and sour soup makes a stunning comeback, in an even healthier form! The beauty of this soup is not just in the method of making it but also in the way it is served. The flavours of lemon grass and coriander should be extracted well by boiling them; lemon grass is very specific to thai cooking and imparts its refreshing flavour to the dish. Pouring hot soup over the spring onions, carrots and coriander helps release their flavours besides cooking them slightly. Keep in mind that seasoning cubes already contain salt. Therefore, extra salt should be added finally, and only if required. | [Tie the lemon grass stalks and coriander together using some lemon grass. Keep aside., Boil 5 cups of water in a deep pan, add the seasoning cube, garlic, ginger and lemon grass-coriander bunch, cover and simmer for 15 minutes or till the mixture releases aroma., Strain and discard the garlic, ginger, lemon grass and coriander. Reserve the liquid., Add the green chillies, mushrooms, baby corn and salt, mix well, cover with a lid and simmer for another 5 minutes., Just before serving, add the lemon juice and mix well., Place the spring onions, coriander and carrot in a serving bowl and pour the hot soup over them., Serve immediately., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 20 cal, Protein, 0.8 g, Carbohydrates, 4.7 g, Fiber, 0.5 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 2.3 mg] | hot-and-sour-soup--exotic-diabetic-recipe--33762r |
| rcp3468 | Hot and Sour Vegetable | NA | Veg | [blanched carrot roundels, blanched baby corn, blanched broccoli florets, capsicum cubes, tomatoes, onion cubes, green chillies, chopped ginger (adrak), chopped garlic (lehsun), chopped celery (ajmoda), cornflour, chilli sauce, oil, salt] | 20 mins | 15 mins | [Chinese Vegetable, Indian Stir Fry, International Curries, Saute, Chinese Party, Non-stick Pan, Quick Stir-Fries] | 4Makes 4 servings | Indian | An occasional treat which the entire family will relish. The freshness of lightly cooked vegetables is further enhanced by the aromatic flavours of ginger, garlic, chillies and chilli sauce. It's a simple and easy way of disguising vegetables and make them lip smackingly delicious, while also adding a wealth of nutrients like vitamin A , vitamin C , calcium and iron . In addition this dish is low in calories and carbohydrates and high in fibre which is great for a diabetic diet. | [Heat the oil in a non-stick pan, add the onion, green chillies, ginger, garlic and celery and sauté for a few minutes., Add the grated tomatoes and salt and simmer it over a medium flame for 4 to 5 minutes, till it thickens., Add all the remaining vegetables and sauté for a few seconds., Combine the cornflour and chilli sauce with ½ cup of water and add it to the mixture., Bring to a boil and simmer for 4 to 5 minutes till the sauce thickens., Adjust salt to taste and serve hot.] | [Energy, 68 cal, Protein, 1.9 g, Carbohydrates, 12.5 g, Fiber, 2.4 g, Fat, 1.5 g, Cholesterol, 0 mg, Sodium, 40.8 mg] | hot-and-sour-vegetable-3468r |
| rcp436 | Hot and Sweet Dip | NA | Veg | [dry red chilli flakes (paprika), sugar, vinegar, salt] | 2 mins | 6 mins | [Jain International, Thai Veg Dips, Indian Dips / Sauces, Kitty Party, Kebab Party, Western Party, Pan] | 1Makes 1.25 cups (18 tbsp ) | Jain | Ready in minutes, the Hot and Sweet Dip is made with chilli flakes and vinegar sweetened with sugar. A pinch of salt helps to highlight the other flavours, and must be added without fail. Remember to allow this dip to soak for a few hours before serving so that the sauce imbibes the spiciness of the chill flakes well before serving. Otherwise you will end up with a predominantly sweet dip, which does not deliver the required effect. Hot and Sweet Dip can be best enjoyed with Thai Sweet Corn Cutlets , Thai Green Stir-fry Rice , Thai Pineapple Rice and Pad Thai Noodles | [Combine the sugar, vinegar, salt and 1 cup water in a broad non-stick pan and cook on a medium flame for 5 to 6 minutes, while stirring occasionally., Cool slightly, add the chilli flakes and mix well., Allow to stand for atleast 2 hours before using it.] | [Energy, 31 cal, Protein, 0 g, Carbohydrates, 7.7 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | hot-and-sweet-dip-436r |
| rcp41994 | Hot and Sweet Sauce | NA | NA | [tomato puree, sugar, vinegar, chilli powder, tomato ketchup, salt] | 5 mins | 6 mins | [Indian Dips / Sauces, Non-stick Pan] | Makes 0.5 cup (7 tbsp ) | Indian | Now you don’t need to buy your favourite Hot and Sweet Sauce from the store any more. Here, we show you how to make this tongue-tickling accompaniment right at home. The advantage of making it at home is that after the first shot, you can even vary the spiciness or sweetness according to your taste! You need just common ingredients like tomato puree, ketchup, vinegar, chill powder, etc., to make this tasty sauce, and the procedure is quite easy too. So, surprise your family by serving your next meal with some special homemade Hot and Sweet Sauce. A perfect accompaniment to starters and snacks like Chillies Stuffed with Paneer and Cheese , Cheesy Puffs , Spicy Creamy French Fries and Corn and Dill Canapés . | [Combine all the ingredients in a broad non-stick pan, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally., Cool completely and store it in an air-tight container and refrigerate., Use as required.] | [Energy, 18 cal, Protein, 0.9 g, Carbohydrates, 4.3 g, Fiber, 0.3 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 68.4 mg] | hot-and-sweet-sauce-41994r |
| rcp4957 | Hot Apple Cider | NA | NA | [chopped apple, cinnamon (dalchini), black peppercorns (kalimirch), cloves (laung / lavang), nutmeg (jaiphal) powder, grated orange rind] | 2 mins | 14 mins | [Pan, Home Remedies Common Cold & Cough, Healthy Drinks Hot Beverages] | 2Makes 2 cups | NA | hot apple cider recipe | homemade Indian apple cider | healthy apple cider without sugar | with 25 amazing images. hot apple cider is a simple drink made from apple juice. Learn how to make healthy apple cider without sugar. hot apple cider is a warm and comforting Indian beverage that evokes the cozy flavors of winter. It is a traditional drink that has been enjoyed for centuries, and its popularity continues to endure due to its delightful taste and comforting aroma. The aroma of hot apple cider is a fragrant invitation to indulgence. The sweet and spicy notes of cinnamon intertwine with the tangy scent of apples, creating a scent that is both invigorating and comforting. Orange rind adds a bright, citrusy flavor to hot apple cider. Made from fresh apples, apple cider is a pure and unfiltered beverage, free from added sugars. To make hot apple cider, we will first make apple juice. In a mixer put 2 cups chopped apples. Add 2 cups of water. Blend till smooth. In a pan add the cinnamon, whole black peppercorns, cloves and roast for 3 to 4 minutes. Add nutmeg powder and mix for a few seconds. Add the apple juice and bring to a boil. Reduce the heat and simmer for 10 minutes, stirring occasionally. Strain the juice and discard the spices. Mix well. Add the honey (optional), brandy (optional). Mix well. Serve hot apple cider immediately. Pro tips for hot apple cider. 1. Cinnamon imparts a warm, inviting aroma and sweetness to hot apple cider vinegar. Cinnamon since ages has been known to be beneficial for diabetics. Diabetes is a disease which occurs due to insulin resistance. Intake of cinnamon is said to reduce this resistance and instead improve insulin sensitivity in cells thereby helping to maintain normal blood sugar levels. 2. Mix nutmeg powder with the cooked spices for 5 seconds only. Excessive mixing of nutmeg powder can lead to a burnt flavor. Enjoy hot apple cider recipe | homemade Indian apple cider | healthy apple cider without sugar | with step by step photos. | [To make hot apple cider, we will first make apple juice. In a mixer put 2 cups chopped apples. Add 2 cups of water. Blend till smooth., In a pan add the cinnamon, whole black peppercorns, cloves and roast for 3 to 4 minutes., Add nutmeg powder and mix for a few seconds., Add the apple juice and bring to a boil. Reduce the heat and simmer for 10 minutes, stirring occasionally., Strain the juice and discard the spices. Mix well., Add the honey (optional) , brandy (optional). Mix well., Serve hot apple cider immediately.] | [Energy, 68 cal, Protein, 0.2 g, Carbohydrates, 15.5 g, Fiber, 3.7 g, Fat, 0.6 g, Cholesterol, 0 mg, Sodium, 32.5 mg] | hot-apple-cider-4957r |
| rcp33015 | Hot Borscht Russian Soup ( Weight Loss After Pregnancy ) | NA | NA | [olive oil, sliced onions, grated beetroot, sliced potatoes, grated carrot, shredded cabbage, sliced tomatoes, salt, hung curds (chakka dahi), chopped celery] | 10 mins | 12 mins | [Chunky Indian Soups, Jhat-Pat Soup, Non-stick Pan] | 4Makes 4 servings | Indian | Hot borscht, ample veggies and low-fat hung curds make for a delicious, filling soup. Combine this special soup from Russia with Whole Wheat Bread to make a great evening Snack that’s mild in taste and high in folic acid to prevent anaemia. | [Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for a minute., Add the beetroot, potatoes, carrots, cabbage and tomatoes, mix well and sauté on a medium flame for another 2 minutes., Add 3 cups of hot water, mix well and simmer for 5 to 7 minutes., Place equal quantities of soup in 4 individual bowls and garnish each bowl with ½ tbsp of curds and 1 tsp of celery. Serve immediately.] | [Energy, 43 calories, Protein, 1.2 gm, Carbohydrates, 6.6 gm, Fat, 1.4 gm, Vitamin C, 27.0 mg, Folic acid, 11.4 mcg] | hot-borscht-russian-soup--weight-loss-after-pregnancy--33015r |
| rcp4746 | Hot Chocolate | NA | NA | [dark chocolate, milk, powdered sugar, whipped cream] | 5 mins | 2 mins | [Indian Chocolate Drinks, Children's Day, Kids High Energy Indian Foods] | 2Makes 2 cups | Indian | Whether it soothes you to sleep or wakes you up depends on your taste, but hot chocolate is a universal drink adopted by many people around the world as a regular drink, just like indians embrace coffee or tea. While many think that hot chocolate can be easily prepared by stirring in a spoon of cocoa into a glass of hot milk, real hot chocolate requires a bit of brewing and is best made with grated dark chocolate rather than cocoa powder. Here is a perfect recipe for authentic hot chocolate, to be enjoyed any time during the day with good music, books or company! | [Combine all the ingredients along with ½ cup of water in a broad non-stick pan and cook on a medium flame for 1 to 2 minutes till the chocolate melts and no lumps remain, while stirring continuously, Strain the mixture using a strainer., Serve immediately topped with whipped cream.] | [Energy, 235 cal, Protein, 6.3 g, Carbohydrates, 17 g, Fiber, 0 g, Fat, 16.5 g, Cholesterol, 16 mg, Sodium, 19.7 mg] | hot-chocolate-4746r |
| rcp33952 | Hot Chocolate Soufflé ( Microwave Recipe ) | NA | NA | [milk, cocoa powder, paneer (cottage cheese), sugar, vanilla essence, plain flour (maida), baking powder, cream, dark chocolate] | 5 mins | 5 mins | [Microwave, Microwave, Quick Indian Sweets] | 4Makes 4 servings | Indian | Paneer is quite a versatile ingredient. It not only lends itself to a lot of recipes within out indigenous cuisines, but also to several international cuisines, where it is known as cottage cheese. Here is a hot chocolate souffle made with paneer. You will be amazed at how paneer cooperates with us in this recipe, which brings together the warmth of chocolate and milk, and the charm of paneer. | [Combine all the ingredients except the cream and the chocolate and blend in a mixer to a smooth paste., Remove to a bowl, add the cream and chocolate and mix well., Divide the mixture into 6 equal portions and keep aside., Pour 1 portion of the mixture in a 100 mm. (4”) microwave safe glass bowl and microwave on high for 1 minute 20 seconds., Repeat step 4 to make 5 more pies., Serve immediately.] | [Energy, 286 cal, Protein, 7.2 g, Carbohydrates, 33.7 g, Fiber, 0.5 g, Fat, 14.1 g, Cholesterol, 0 mg, Vitamin A, 200.9 mcg, Vitamin B1, -0.3 mg, Vitamin B2, -0.3 mg, Vitamin B3, -0.1 mg, Vitamin C, 1.3 mg, Folic Acid, 2 mcg, Calcium, 229.1 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 7.1 mg, Potassium, 76.4 mg, Zinc, 0 mg] | hot-chocolate-soufflé--microwave-recipe--33952r |
| rcp41669 | Hot Dog Roll, Homemade Indian Hot Dog Buns | Snacks | NA | [plain flour (maida), milk, sugar, instant dry yeast, oil, soft butter, baking powder, salt, plain flour (maida), milk, soft butter] | 10 mins | 0 mins | [Italian Breads, American Breakfast, Evening Tea Snacks, Bread Snack, High Tea Party, Oven, Advanced Breads] | 8Makes 8 hot dog rolls | American | hot dog roll recipe | vegetarian Indian style hot dog buns | soft fluffy hot dog rolls | easy hot dog bun Indian snack | with 27 amazing images. hot dog roll recipe | vegetarian Indian style hot dog buns | soft fluffy hot dog rolls | easy hot dog bun Indian snack is a basic recipe for making delicious stuffed hot dog rolls. Learn how to make homemade hot dog buns. To make hot dog roll, combine the warm milk, 2 tbsp warm water, sugar and yeast in a deep bowl, mix well and keep aside for 10 minutes. Combine the oil and the butter in a bowl, mix well and keep aside. Combine the plain flour, baking powder, yeast-milk mixture and salt, mix well and knead into a soft dough using approx. 1 cup of warm water. Add the oil-butter mixture, knead again for 5 to 8 minutes by stretching the dough and folding it back till it is smooth and elastic. Transfer the dough in a greased bowl, cover it with a damp muslin cloth and keep aside for 1 hour in a warm place. Transfer the dough to a floured board and knead again for 5 minutes by using a little plain flour by stretching it and folding it back till smooth. Divide the dough into 8 equal portions. Take a portion of the dough and roll it into an oval of 212½ mm. (8½”) size by using a little plain flour for rolling. Roll from one end to another end and tuck both the openings inwards and seal it. Repeat steps 9 and 10 to shape 7 more bread rolls. Place all the bread rolls on a greased baking tray at regular intervals and cover it again with a damp muslin cloth and keep them aside in a warm place for 30 minutes. Remove the muslin cloth and brush it with milk evenly all over them and bake in a pre-heated oven at 200°c (400°f) for 20 minutes. Once baked, brush all the hot dog rolls with butter. Cool completely and use as required. As good as store-bought ones, these vegetarian Indian style hot dog buns have a nice texture and authentic taste. They will stay fresh for two days if stored in an airtight container at room temperature. The art of making soft fluffy hot dog roll is in making the perfect dough, stretching and folding it correctly and finally resting it for the required time. This recipe will take you through all the steps in detail and introduce you to a touch of tongue-tickling taste and rich texture. The easy hot dog bun Indian snack is a handy bread to have at home, because it lends itself to the preparation of mouth-watering recipes. You can use it to make yummy Stuffed Hot Dog Rolls or Schezuan Fries Hot Dog Sandwich . You can also use it instead of exotic breads to make the popular Italian snack Panini like caramelized onions and cheese panini. Tips for hot dog roll. 1. Remember to use warm water, so the yeast is perfectly activated. 2. The dough of these buns has to be soft and it has to be kneaded with warm water too. 3. You will find that the dough is sticky, but you have to keep stretching and folding till it turns smooth. 4. Prefer to bake them in the middle rack of the oven, so they brown evenly. Enjoy hot dog roll recipe | vegetarian Indian style hot dog buns | soft fluffy hot dog rolls | easy hot dog bun Indian snack | with step by step photos. | [To make hot dog roll, combine the warm milk, 2 tbsp warm water, sugar and yeast in a deep bowl, mix well and keep aside for 10 minutes., Combine the oil and the butter in a bowl, mix well and keep aside., Combine the plain flour, baking powder, yeast-milk mixture and salt, mix well and knead into a soft dough using approx. 1 cup of warm water., Add the oil-butter mixture, knead again for 5 to 8 minutes by stretching the dough and folding it back till it is smooth and elastic., Transfer the dough in a greased bowl, cover it with a damp muslin cloth and keep aside for 1 hour in a warm place., Transfer the dough to a floured board and knead again for 5 minutes by using a little plain flour by stretching it and folding it back till smooth., Divide the dough into 8 equal portions., Take a portion of the dough and roll it into an oval of 212 mm. (8½”) size by using a little plain flour for rolling., Roll from one end to another end and tuck both the openings inwards and seal it., Repeat steps 8 and 9 to shape 7 more bread rolls, Place all the bread rolls on a greased baking tray at regular intervals and cover it again with a damp muslin cloth and keep them aside in a warm place for 30 minutes., Remove the muslin cloth and brush it with milk evenly all over them and bake in a pre-heated oven at 200°c (400°f) for 20 minutes., Once baked, brush all the hot dog rolls with butter., Cool the hot dog rolls completely and use as required.] | [Energy, 208 cal, Protein, 4.8 g, Carbohydrates, 32.8 g, Fiber, 0.1 g, Fat, 6.3 g, Cholesterol, 6.5 mg, Sodium, 508 mg] | hot-dog-roll-homemade-indian-hot-dog-buns-41669r |
| rcp1102 | Hot Fudge Sauce | NA | NA | [chopped dark chocolate, butter, sugar, milk, honey, vanilla essence] | 5 mins | 6 mins | [Indian Dips / Sauces, Basic Indian Dessert Recipes, Non-stick Pan] | 1Makes 1 cup (14 tbsp ) | Indian | If you like chocolate sauce, you will like this even better. Fudge sauce is a nice and thick sauce made of chocolate and honey. It can be made in advance and stocked in the refrigerator for use in recipe like Hot Fudge Sundae or just to pour over some crepes. When you need to use the sauce, you can melt it in a Microwave or double boiler. This sauce is very easy to make and gets over easily too as it is so delicious. | [Combine the butter, sugar, ¼ cup of milk and ¼ cup of hot water in a saucepan and cook on a medium flame for 2 minutes or till the sugar melts completely, while stirring continuously., Add the honey and chocolate, mix well and cook on a medium flame for 3 to 4 minutes or till the chocolate melts completely, while stirring continuously., Cool slightly and add the vanilla essence and mix well., Use immediately or store in an airtight container and use as required.] | [Energy, 82 cal, Protein, 1.3 g, Carbohydrates, 5.1 g, Fiber, 0 g, Fat, 8 g, Cholesterol, 7 mg, Sodium, 22.4 mg] | hot-fudge-sauce-1102r |
| rcp22777 | Hot Garlic Sauce with Baby Corn and Broccoli | NA | Veg | [diagonally cut and parboiled baby corn, parboiled broccoli florets, oil, chopped ginger (adrak), chopped garlic (lehsun), chopped green chillies, tomato ketchup, schezwan sauce, cornflour, sugar, salt] | 15 mins | 4 mins | [Chinese Vegetable, International Curries, Chinese Party, Non-stick Pan] | 4Makes 4 servings | Chinese | Crunchy broccoli and versatile baby corn find their home in a garlicky gravy that is perked up with Schezuan sauce and tomato ketchup. The intermixing of flavours, ranging from the pungency of garlic and the spiciness of green chillies to the tanginess of the sauces is quite exciting, making the Hot Garlic Sauce with Baby Corn and Broccoli a real attention grabber on any menu. | [Combine the cornflour and ½ cup water in a deep bowl, mix well and keep aside., Heat the oil in a wok or a broad non-stick pan, add the ginger, garlic and green chillies and sauté on a high flame for a few seconds., Add the baby corn and broccoli, mix well and cook on a medium flame for 1 minute., Add the tomato ketchup, schewan sauce, cornflour-water mixture, sugar and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve hot.] | [Energy, 113 cal, Protein, 1.9 g, Carbohydrates, 10.9 g, Fiber, 1.4 g, Fat, 7.6 g, Cholesterol, 0 mg, Vitamin A, 457.1 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.2 mg, Vitamin C, 17.4 mg, Calcium, 20.4 mg, Iron, 0.4 mg, Folic Acid, 21.4 mcg, Sodium, 5.6 mg, Pottasium, 121.3 mg, Zinc, 0.2 mg] | hot-garlic-sauce-with-baby-corn-and-broccoli-22777r |
| rcp38775 | Hot Mushroom Tea, Healthy Mushroom Tea | NA | NA | [chopped mushrooms (khumbh), butter, salt, freshly ground black pepper (kalimirch)] | 5 mins | 10 mins | [Tea, Chai, Indian Clear Soups, Boiled Indian recipes, Deep Pan, Healthy Indian Acidity recipes, Indian Diabetic Drinks, Diabetic Soups] | 2Makes 2 servings | Indian | mushroom tea recipe | Indian style quick mushroom tea | healthy mushroom tea | with 9 amazing images. mushroom tea recipe | Indian style quick mushroom tea | healthy mushroom tea is a quick fix soothing drink. Learn how to make Indian style quick mushroom. To make mushroom tea, heat the butter in a deep non-stick pan, add the mushrooms and cook on a slow flame for 4 to 5 minutes or till the mushrooms turn brown in colour. Add 2 cups of water, salt and pepper, mix well and cook on a slow flame for another 5 minutes, while stirring occasionally. Serve hot. Whether you call it a nutritious clear soup, or a refreshing cuppa of tea, this Indian style quick mushroom tea is a perfect choice to soothe and rejuvenate yourself for the endless challenges you need to meet every day. Flavoured mildly with pepper, this mushroom tea can be prepared quite quickly if you have cleaned and chopped mushrooms on hand. Just remember to cook the mushrooms well in butter till the raw smell vanishes and it turns a tempting brown in colour. With only 16 calories and 0.9 g of carbs per serving this healthy mushroom tea, is a welcome addition to a low calorie and low carb diet. Mushrooms being low on glycemic index scale, this tea can be enjoyed by diabetics too. This tea is a great way to make up for water requirements of the day without use of any fat laden ingredients. Tips for mushroom tea. 1. Chop mushrooms into small bite sized pieces so as to enjoy its mouthfeel. 2. Cook on a slow flame so the flavours blend well. Enjoy mushroom tea recipe | Indian style quick mushroom tea | healthy mushroom tea | with step by step photos. | [To make mushroom tea, heat the butter in a deep non-stick pan, add the mushrooms and cook on a slow flame for 4 to 5 minutes or till the mushrooms turn brown in colour., Add 2 cups of water, salt and pepper, mix well and cook on a slow flame for another 5 minutes, while stirring occasionally., Serve the mushroom tea hot.] | [Energy, 16 cal, Protein, 0.4 g, Carbohydrates, 0.9 g, Fiber, 0.2 g, Fat, 1.3 g, Cholesterol, 3.8 mg, Sodium, 13.1 mg] | hot-mushroom-tea-healthy-mushroom-tea-38775r |
| rcp833 | Hot Sauce (Party Cooking) | NA | NA | [tomatoes, onion, finely chopped, cloves of garlic (lehsun), crushed, carom seeds (ajwain) dried oregano, chilli powder, sugar, oil, salt] | 10 min. | 5 min. | [Mexican Party, Quick Indian Dips, Gravies & Sauces] | 2Makes 2 teacups (approx.). (21 tbsp ) | Indian | | [Put the tomatoes into hot water for 10 minutes. Remove the skin and chop., Heat the oil and fry the onion for 2 minutes., Add the garlic and fry again for a few seconds. Add the tomatoes and fry for a few minutes., Add the ajwain, chilli powder, sugar and salt and boil for a few minutes.] | [Energy, 11 cal, Protein, 0.1 g, Carbohydrates, 0.8 g, Fiber, 0.2 g, Fat, 0.7 g, Cholesterol, 0 mg, Vitamin A, 45.5 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 3.4 mg, Folic Acid, 3.5 mcg, Calcium, 7 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1.6 mg, Potassium, 20.6 mg, Zinc, 0 mg] | hot-sauce-party-cooking-833r |
| rcp893 | Hot Strawberries In Grand Marnier | NA | NA | [strawberries, cornflour, sugar, juice of 1 orange, grand marnier, butter, Vanilla Ice-Cream] | 10 min. | 5 min. | [Western Party] | 7Serves 6 to 8. | NA | A colourful and delicious dessert. | [Slice the straberries., Heat the butter, add the cornflour and fry for a few seconds. Add the sugar and orange juice and cook on a slow flame for 2 minutes., Add the strawberries and cook for 1 minute., Warm the Grand Marnier in a large spoon, set alight and pour the burning liqueur over the strawberries., Serve hot with vanilla ice-cream.] | [Energy, 136 cal, Protein, 0.8 g, Carbohydrates, 19.7 g, Fiber, 2.2 g, Fat, 6 g, Cholesterol, 0 mg, Vitamin A, 411.2 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 49.1 mg, Folic Acid, 1.7 mcg, Calcium, 30.7 mg, Iron, 1.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 59.7 mg, Potassium, 5.4 mg, Zinc, 0 mg] | hot-strawberries-in-grand-marnier-893r |
| rcp42383 | How Methi Seeds Stops Diarrhea, Methi Dana Home Remedies for Diarrhoea | NA | NA | [fenugreek (methi) seeds, water] | 1 mins | 0 mins | [Indian Home Remedies Diarrhoea] | 1Makes 1 servings | Indian | how methi seeds stops diarrhea recipe | natural way to cure loose motion | methi dana home remedies for diarrhoea | fenugreek seeds for diarrhea | with 6 amazing images. how methi seeds stops diarrhea recipe | natural way to cure loose motion | methi dana home remedies for diarrhoea | fenugreek seeds for diarrhea is a simple home remedy. Learn natural way to cure loose motion. For how methi seeds stops diarrhea, have the fenugreek seeds along with water and gulp them. Do not chew them. Suffering from diarrhoea? Head straight to the masala box and try this simplest of simple home remedies using fenugreek seeds. Fenugreek seeds for diarrhea is a tried and time-tested recipe that requires no extra effort or cost. Methi dana home remedies for diarrhoea is easy too as it has no cooking or soaking involved! But, how do these little seeds stop diarrhoea so effectively? The high fibre content of fenugreek seeds absorbs water and swells, helping to stop diarrhoea! That’s what we call simple but effective. Fenugreek seeds are thus a natural way to cure loose motion and also relieve abdominal discomfort. To maintain the water and electrolyte balance during diarrhea, also try other remedies like Salt and Sugar Drink for Diarrhoea or Homemade Strained Apple Juice. Tips for how methi seeds stops diarrhea. 1. Do not chew the fenugreek seeds. 2. Remember to have enough water as mentioned as they are effective only in the presence of water. 3. Depending on the severity of diarrhea, you can have not more than 2 tsp a day. 3. You are sure to experience positive results within a couple of hours. Wait for at least 8 more hours before having another dose. 3. Also, it is important to repeat the dose only if needed – if you do it unnecessarily, you might experience abdominal distress. Enjoy how methi seeds stops diarrhea recipe | natural way to cure loose motion | methi dana home remedies for diarrhoea | fenugreek seeds for diarrhea | with step by step photos. | [Have the fenugreek seeds along with water and gulp them. Do not chew them.] | [Not Given] | how-methi-seeds-stops-diarrhea-methi-dana-home-remedies-for-diarrhoea-42383r |
| rcp42381 | How Papaya Relieves Constipation | NA | NA | [papaya] | 2 mins | 0 mins | [Low Calorie, Weight Loss, Vitamin C Rich Indian recipes, Vitamin A Rich, Beta Carotene, Retinol, High Fiber, Indian Home Remedies for Constipation] | 4Makes 4 cups | Indian | Papaya is a lovely fruit that’s loved by young and old alike. The best part is that it is not too expensive and it commonly available everywhere. This delicious fruit is also very beneficial for your health. It contains a digestive enzyme called papain, which helps to relieve constipation. The fruit’s high water and fibre content also help by adding bulk to the faeces and enabling it to pass the digestive tract faster. The greener the papaya, the higher the papain content in it, so go for partially ripe papayas if you want to relieve constipation. Although the whole fruit is best, you can also enjoy it as papaya juice, provided you make it in a juicer and do not strain it. You need to have at least 1 – 1 1/2 cups of juice or more to get relief from constipation. | [Cut the papaya into 2, peel it and remove the seeds., Cut into cubes and consume.] | [Energy, 56 cal, Protein, 1.1 g, Carbohydrates, 12.6 g, Fiber, 1.4 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 10.5 mg] | how-papaya-relieves-constipation-42381r |
| rcp42839 | How To Boil Mixed Sprouts, How To Boil Sprouts Perfectly | NA | NA | [mixed sprouts, salt] | 2 mins | 10 mins | [Sprouts for Healthy Heart, Sprouts recipes for Weight Loss] | 2Makes 2.5 cups | NA | how to boil mixed sprouts recipe | how to boil sprouts perfectly | mixed sprouts benefits | healthy boiled mixed sprouts for weight loss | with 15 amazing images. how to boil mixed sprouts recipe | how to boil sprouts perfectly | mixed sprouts benefits | healthy boiled mixed sprouts for weight loss are a wealth of nourishment for all. Learn how to boil sprouts perfectly. To boil mixed sprouts, heat enough water in a deep pan and add salt. Once the water starts boiling, add the mixed sprouts and cook on a high flame for 6 to 8 minutes. They should be cooked and yet maintain a crunchy texture. Drain using a sieve. Use boiled mixed sprouts as required. Boiled mixed sprouts have a fascinating texture and flavour. They are crunchy enough to enjoy every bite and mixed sprouts when used in any recipe absorbs the flavours of the spices very well. With a wealth of nutrition, mixed sprouts benefits are umpteen. They abound in protein, which is a key nutrient for the health of all cells including the immune cells. The fibre in the mixed sprouts gives a feeling of satiety. It also helps to maintain a healthy gut and prevent constipation. Fibre can further also be beneficial for weight loss, diabetes and heart patients . Along with protein, fibre helps to boost metabolism and thus aids in weight loss. It helps to manage blood sugar and blood cholesterol as well. Recognised as the true ‘living food’ and ‘Nature’s boon to mankind’, you can use healthy boiled mixed sprouts for weight loss creatively to make recipes like mixed sprouts salad, mixed sprouts brown rice, baked samosa with mixed sprouts and cauliflower greens and mixed sprouts tiiki. Tips for how to boil mixed sprouts. 1. Prefer a deep pan or a broad pan for boiling. 2. It is preferable to add salt at this stage, as the sprouts absorb salt well while boiling. 3. Cook them on a high flame continuously. 4. Check once after 6 minutes if they are done. They should be cooked and yet maintain a crunchy texture. Do not over cook till they are mushy. 5. Drain them using a sieve immediately. You can even add a little water to arrest further cooking. Enjoy how to boil mixed sprouts recipe | how to boil sprouts perfectly | mixed sprouts benefits | healthy boiled mixed sprouts for weight loss | with step by step photos. | [To boil mixed sprouts, heat enough water in a deep pan and add salt., Once the water starts boiling, add the mixed sprouts and cook on a high flame for 6 to 8 minutes. They should be cooked and yet maintain a crunchy texture., Drain using a sieve., Use the boiled mixed sprouts as required.] | [Energy, 148 cal, Protein, 9.4 g, Carbohydrates, 25.2 g, Fiber, 7.1 g, Fat, 1.1 g, Cholesterol, 0 mg, Sodium, 8.3 mg] | how-to-boil-mixed-sprouts-how-to-boil-sprouts-perfectly-42839r |
| rcp22482 | How To Boil Potatoes in A Microwave | NA | NA | [potatoes] | 1 mins | 7 mins | [Steam, Microwave, Microwave] | 2Makes 2 potatoes | NA | how to boil potatoes in microwave recipe | easy way to boil aloo in microwave | microwave potatoes | how to steam potatoes in microwave is a quick way of cooking potatoes in just 7 minutes. Learn this easy way to boil potato in microwave. We are often stumped when we realise in the last minute that a dish calls for boiled potatoes. The thought of pressure cooking potatoes and waiting for the steam to release is bound to put you off! Not to worry. Head to the Microwave, pop in a potato and voila, you will have them cooked within minutes. To boil potatoes in microwave, take 2 medium sized potatoes and place them on the microwave turntable. Remember not to peel them. In the centre of the turntable, place a glass of water. This is to avoid the potatoes from being wrinkled. Microwave them in HIGH for about 7 minutes. You can turn the potatoes once or twice in between for uniform cooking. Remove aloo from microwave, peel and use them. You can chop them, grate them or mash them as per the recipe. If you don’t want to keep the glass of water, to steam potatoes in microwave, you can also prick the potatoes with a sharp knife at intervals. Then place them in the microwave and cook. With this easy way to boil potato in microwave, you can make other aloo recipes like Aloo Palak Paratha and Bread Pakoda which has a potato stuffing. Enjoy how to boil potatoes in microwave recipe | easy way to boil potato in microwave | microwave potatoes | how to steam potatoes in microwave | with step by step photos below. | [Place 2 whole large potatoes, with the skin, on the microwave turntable., Place a glass of water in the centre to prevent them from getting wrinkled. Microwave on high for 7 minutes or till cooked. Remove and peel., When cut into cubes it will yield 1½ cups., When mashed it will yield 1¼ cups.] | [Energy, 92 cal, Protein, 1.5 g, Carbohydrates, 21.5 g, Fiber, 1.6 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 10.4 mg] | how-to-boil-potatoes-in-a-microwave-22482r |
| rcp40676 | How To Brew Indian Black Tea, Black Tea with Fennel | NA | NA | [tea powder (chai ki patti)] | 1 mins | 3 mins | [Tea, Chai, High Tea Party, Pan, Healthy Drinks Hot Beverages] | 2Makes 2 cups | NA | brew black tea recipe | black tea with fennel | zero sugar Indian style black tea | with 8 amazing images A cup of hot black tea is very refreshing if you have adapted the taste as it's strong in flavour as compared to tea with milk. While there is some amount of caffeine in black tea, it does offer health benefits. We show you step by step on how to brew Indian black tea and also how to make black tea with fennel. To appreciate these differences and lose yourself in the true, deeper magic of tea, you need to try it black, without milk. black tea is best made with tea powder. Always add the tea powder only after you have turned the flame off. This will prevent the zero sugar Indian style black tea from getting over-brewed and bitter. This recipe shows you how to brew the perfect black tea. Add flavours like grated ginger or lemon juice is the best option…These taste enhancers are sure to please your palate. While sugar is typically not added to black tea, small amount is your choice. However those watching waist line and suffering from diabetes shouldn’t prefer this.. See why zero sugar Indian style black tea is healthy? They are rich in antioxidants polyphenol which promote overall health. Consumption of black tea eases stress. They help reduce high cholesterol and high sugar levels, thus reducing the risk of heart disease and diabetes. zero sugar Indian style black tea is known for its antibacterial activity and promotes good oral health. They are also known to improve our immune system and help ward off other diseases. Another option is to reach out for black tea with fennel. Fennel acts as a diuretic, aids healthy digestion and cures gas or bloating. See our step by step recipe of black tea with fennel below. Also learn how to make Indian Tea, Chaas, Nimbu Pani and Curd. Learn to make brew black tea recipe | black tea with fennel | zero sugar Indian style black tea | with detailed step by step photos below. | [To make black tea with fennel, boil 2 cups of water in a saucepan on a medium flame for 3 minutes., Switch off the flame, add the tea powder, cover it with a lid and keep aside to 3 to 4 minutes., Strain immediately using a strainer and discard the tea powder., Serve the black tea immediately., To make black tea with fennel, boil 2 (400 ml approx. ) cups of water for 3-4 minutes along with 1 tsp fennel seeds in a saucepan., Switch off the flame, add the tea leaves, cover it with a lid and keep aside to 3 minutes., Strain immediately using a strainer and discard the tea powder., Add 1 tsp of honey in each cup. (optional)., Serve the black tea with fennel immediately.] | [Energy, 0 cal, Protein, 0 g, Carbohydrates, 0 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | how-to-brew-indian-black-tea-black-tea-with-fennel-40676r |
| rcp42834 | How To Clean and Blanch Mushrooms | NA | NA | [sliced mushrooms (khumbh)] | 2 mins | 2 mins | [Low Calorie Weight Loss Basic] | 2Makes 2 cups | NA | how to clean and blanch mushrooms recipe | easy way to slice and cook mushrooms | blanched sliced mushrooms | how to slice mushrooms | with 10 amazing images. how to clean and blanch mushrooms recipe | easy way to slice and cook mushrooms | blanched sliced mushrooms | how to slice mushrooms is a step by step process to get perfectly blanched mushrooms. Learn how to slice mushrooms. To clean and blanch mushrooms, boil a vessel full of water along with little salt. Add the mushrooms and allow them to cook for 30 to 40 seconds. Strain using a strainer. Drain and discard the water. Transfer the blanched mushrooms in a bowl of water immediately to prevent "carry over" cooking. Drain again using a strainer. Use as required. Mushrooms apart from being low in calories, are a store house of nutrients like folate, B vitamins and potassium. Though blanched sliced mushrooms are not very high in fibre, they have a low carb count and that’s what makes them suitable for weight-watchers, diabetics and heart disease. There is an easy way to slice and cook mushrooms. Wash them with water, slice them and blanch them for less than a minute. This will cook them partially, without losing their crunch. Clean and blanch mushrooms can be used to make sabzis like mushroom curry and even our favourite snack like tomato mushroom and spinach pizza. Tips to clean and blanch mushrooms. 1. You can cut them thick or thin depending on its use. 2. Always add little salt in water, as the mushrooms absorb salt easily at this stage. 3. Here we have sliced them, but you can follow the same method for chopped, cubed or quartered mushrooms. 4. To prevent over cooking, remember to add them to a bowl of water immediately upon blanching. Enjoy how to clean and blanch mushrooms recipe | easy way to slice and cook mushrooms | blanched sliced mushrooms | how to slice mushrooms | with step by step photos. | [Boil a vessel full of water along with little salt., Add the mushrooms and allow them to cook for 30 to 40 seconds., Strain using a strainer. Drain and discard the water., Transfer the blanched mushrooms in a bowl of water immediately to prevent "carry over" cooking. Drain again using a strainer., Use as required.] | [Energy, 16 cal, Protein, 1.3 g, Carbohydrates, 3 g, Fiber, 0.8 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 2.6 mg] | how-to-clean-and-blanch-mushrooms-42834r |
| rcp43044 | How To Clean Cauliflower, Gobhi | NA | NA | [cauliflower, salt] | 2 mins | 5 mins | [Pan] | 2Makes 2 cups | NA | how to clean cauliflower recipe | how to cut and clean Indian gobhi | blanched cauliflower florets | with 17 amazing images. Cleaning cauliflower is essential for optimal taste, safety, and nutrition. Learn how to clean cauliflower recipe | how to cut and clean Indian gobhi | blanched cauliflower florets | Cauliflower is a versatile vegetable that can be used in a variety of dishes. Before you can enjoy its deliciousness, it needs to be properly cleaned. To make sure you are getting the most out of your cauliflower, learning the correct techniques for how to cut and clean Indian gobhi will ensure you get maximum flavor and texture. You can also check out how to clean and blanch mushrooms recipe, how to cook fresh, frozen Indian green peas recipe. Pro tips to clean cauliflower: 1. Remove the outer leaves and core of the cauliflower. The outer leaves of cauliflower are often dirty and can harbor insects. You can either trim them off with a knife or simply peel them off with your hands. 2. Store cleaned cauliflower in an airtight container in the refrigerator for up to 3 days. 3. If you are concerned about bugs, you can also soak the cauliflower florets in hot salt water for 10-15 minutes. Enjoy how to clean cauliflower recipe | how to cut and clean Indian gobhi | blanched cauliflower florets | with step by step images. | [To cut and clean indian gobhi, place a cauliflower on a clean, dry surface, cut the leaves and the bottom part of the cauliflower., Break into small florets. Put it into a deep bowl, add enough water., Rinse it well and drain it. Boil enough water in a deep pan, add salt and mix well., Add the cauliflower florets in a boiling water., Switch of the flame and allow it to sit for 2 to 3 minutes., Drain the cauliflower and discard the water., Store or use the cleaned cauliflower as required.] | [Not Given] | how-to-clean-cauliflower-gobhi-43044r |
| rcp43047 | How To Clean Spinach, Palak | NA | Veg | [spinach (palak)] | 1 mins | 0 mins | [No Cooking Veg Indian] | 4Makes 4 cups chopped spinach | Indian | how to prepare spinach for salad and juices | how to clean spinach for making salad, juices and smoothies | with 12 amazing images. Cleaning spinach is an essential step before using it in various culinary dishes. Learn how to prepare spinach for salad and juices | how to clean spinach for making salad, juices and smoothies| Spinach is a staple in the kitchen and these leafy greens are a popular ingredient for salads and side dishes. Their flavor is mild, so it mixes nicely with other items while providing health benefits to any meal. This easy recipe is one of the best ways to clean spinach! Spinach can often have sand, dirt, or pesticide residues on its leaves, so proper cleaning is necessary to ensure you're cooking with clean and safe greens. Properly cleaning spinach ensures that you can enjoy its fresh and vibrant flavor while also ensuring its safety for consumption. pro tips to prepare spinach for salad and juices: 1. You can use this spinach to make Spinach Beetroot and Pear Juice, Pear spinach sprouts salad, Avocado Spinach Pear Smoothie. 2. After washing spinach you have to use it within a day otherwise it gets spoilt. Enjoy how to prepare spinach for salad and juices | how to clean spinach for making salad, juices and smoothies | with deatiled step bys tep photos. | [To prepare spinach for salad and juices, place a bunch of spinach on a clean, dry surface., Separate out the stems from the leaves individually and discard the stems., Wash the spinach leaves thoroughly in enough water to remove the dirt and debris and drain it well., Place a few spinach leaves on a chopping board and cut at regular intervals using a sharp knife., Immerse the chopped spinach into chilled water to make it crisp and fresh., Drain well and use as require to make salad, juices or smoothies.] | [Not Given] | how-to-clean-spinach-palak-43047r |
| rcp42403 | How To Cook and Store Steel Cut Oats for 5 Days | BreakFast | NA | [steel cut oats] | 2 mins | 15 mins | [Healthy Indian Breakfast, Marathoners, Endurance Athletes, Triathlete, High Fiber, Antioxidant Rich Indian, Magnesium Rich, Vitamin B1 Thiamine, Zinc Rich Foods] | 4Makes 3.5 cups | Indian | how to cook steel cut oats | how to make perfect steel cut oats | overnight steel cut oats | with 16 amazing images. how to cook steel cut oats is easy to do by soaking steel cut oats overnight and then cooking them in the morning. It does wonders to your health if you start using them. Learn how to make steel cut oats. Steel-cut oats are far healthier than instant oats and rolled oats. Here, whole grains of oats are cut into two or three groats. Hence, the name steel-cut and we show you how to cook steel cut oats step by step. Since cooked steel cut oats are made from whole grains of oats, it has a better mouth-feel. Being rich in fibre, this gluten-free grain is also healthy. It is therefore a good option to make breakfast or healthy snacks. You can just add some fruits or nuts, a dash of spices and some almond milk or coconut milk to your cooked steel cut oats, and you have a delectable breakfast in front of you. Just unleash your imagination to come up with unique add-ins and garnishes for your steel-cut oats and you can have exotic breakfasts every day! This recipe shows you how to cook and store steel-cut oats and store them for five days. It is handy to make quick and easy breakfasts and snacks for the whole week. Try these recipes with overnight steel cut oats:Apple Steel Cut Oatmeal with Almond Milk or Steel Cut Oats with Strawberries and Almond Milk. Enjoy how to cook steel cut oats | how to make perfect steel cut oats | overnight steel cut oats | with step by step photos. | [Soak the oats in enough hot water for overnight. Drain well., Heat 2½ cups of water in a deep non-stick pan, add the oats, mix well cover it with a lid and cook on a medium flame 10 minutes or till it is soft. While stirring occasionally., Allow the oats to cool completely., Once cooled, you can store the cooked steel cut oats in an airtight container in the refrigerator for 5 days and use as required.] | [Energy, 213 cal, Protein, 9.3 g, Carbohydrates, 36.4 g, Fiber, 5.8 g, Fat, 3.8 g, Cholesterol, 0 mg, Sodium, 0 mg] | how-to-cook-and-store-steel-cut-oats-for-5-days-42403r |
| rcp22492 | How To Cook Arbi, Colocasia | NA | NA | [colocasia (arbi) roundels, water] | 5 mins | 5 mins | [Microwave, Boiled Indian recipes, Microwave] | 2Makes 1.5 cups | Indian | how to pressure cook arbi | how to boil colocasia | how to microwave arbi | with 20 images. how to cook arbi is simple when you follow the options given below. Learn how to boil colocasia. We show you 3 methods of cooking arbi. You can pressure cook arbi, cook on an open flame or microwave arbi. See how to pressure cook arbi. First you need to wash and clean the arbi 4 to 5 times in water and then drain. Put the cleaned arbi in a pressure cooker and cover with enough water. Pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Drain. Cool. Peel the arbi with your fingers. Cut to desired size. If I had a choice to cook the arbi, the best way would be to pressure cook it for 2 whistles. Cooking on an open flame would take 20 to 25 minutes and you would have to monitor it. Tips for cooking arbi. 1. Cool the arbi before peeling it with your fingers. Enjoy how to pressure cook arbi | how to boil colocasia | how to microwave arbi | with step by step photos. | [To cook arbi, put the arbi in a deep bowl of water and clean it. There is lots of dirt on the arbi and will require 4 to 5 water changes to clean it., Arbi is cleaned. Drain the water., Put the cleaned arbi in a pressure cooker and cover with enough water., Pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Drain., Peel the arbi, colocasia with your fingers., Cut into roundels. The size of the roundels depends on the size of the arbi you buy. They come in small and big size., Use cooked arbi, colocasia as you want in sabzi.] | [Energy, 149 cal, Protein, 4.6 g, Carbohydrates, 32.5 g, Fiber, 1.5 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 13.9 mg] | how-to-cook-arbi-colocasia-22492r |
| rcp5299 | How To Cook Basmati Rice for Biryani | Dinner | NA | [long grain rice (basmati), ghee, cloves (laung / lavang), cinnamon (dalchini), cardamoms (elaichi), black cardamom (badi elaichi), bayleaf (tejpatta), star anise (chakri phool), salt] | 5 mins | 10 mins | [Mughlai Chawal, Mughlai Biryani, biryani recipes across India, Non-stick Pan, Lunch Pulao Rice, Lunch Biryani, Biryani Recipes for Indian Dinner, Rice Pulao] | 4Makes 3.5 cups | Indian | how to make basmati rice for biryani recipe | simple Indian basmati rice for biryani | basmati rice in pot for biryani | perfect basmati rice water ratio | with 15 amazing images. how to make basmati rice for biryani recipe is an important basic recipe that one must know to enjoy a flavourful biryani. Learn how to make basmati rice in pot for biryani. To make basmati rice for biryani, clean and wash the rice. Soak the rice in a deep bowl with enough water for 30 minutes, drain and keep aside. Boil 4 cups of water in a deep non-stick pan, add the rice, ghee, cloves, cinnamon, cardamom, black cardamom, bayleaf, star anise and salt, mix gently and cook on a high flame for 7 minutes, while stirring occasionally. Drain well. Transfer the rice onto a big plate and cool completely. Use as required. The success of a biryani depends partly on how you cook the rice. People often complain of their biryani being grainy or too mushy, and the explanation for this lies in the way the simple basmati rice for biryani is cooked. Firstly, soak the basmati rice for half an hour. This would reduce cooking time and cook the rice well. Then to ensure that the biryani has the perfect consistency and texture with long grains even after cooking, you must ensure that the basmati rice in pot for biryani is cooked only till 70 per cent because further cooking will happen when you cook the biryani. The perfect basmati rice water ratio is crucial too. Here in this recipe we have used 1 cup of raw rice to 4 cups of water. Remember that little extra water can be drained, but less water might give undercooked rice. Tips for basmati rice for biryani. 1. While buying basmati rice, make sure that there is no evidence of moisture, contamination with stones and debris, or infestation by insects. 2. After the rice is cooked, it is very important to transfer the rice to a plate and cool it well, in order to retain the long size of the grains and avoid mushiness. This recipe will help you master the art of cooking basmati rice for biryani. Enjoy how to make basmati rice for biryani recipe | simple Indian basmati rice for biryani | basmati rice in pot for biryani | perfect basmati rice water ratio | with step by step photos. | [Clean and wash the rice. Soak the rice in a deep bowl with enough water for 30 minutes drain and keep aside., Boil 4 cups of water in a deep non-stick pan, add the rice, ghee, cloves, cinnamon, cardamom, black cardamom, bayleaf, star anise and salt, mix gently and cook on a high flame for 7 minutes, while stirring occasionally. Drain well., Transfer the rice on to a big plate and cool completely. Use as required.] | [Energy, 203 cal, Protein, 3.3 g, Carbohydrates, 38.4 g, Fiber, 2 g, Fat, 4 g, Cholesterol, 0 mg, Sodium, 2.5 mg] | how-to-cook-basmati-rice-for-biryani-5299r |
| rcp22529 | How To Cook Brown Rice | NA | NA | [brown rice, salt] | 1 mins | 25 mins | [Deep Pan, Diabetic Khichdi, Diabetic Brown Rice, Healthy Heart Rice, Khichdi and Biryani] | 2Makes 2.25 servings | NA | how to cook brown rice on an open flame | how to cook brown rice Indian style | how to cook brown rice in a deep non stick pan | healthy brown rice recipe | with 7 amazing images. Here is how to cook brown rice on an open flame or how to cook brown rice in a deep non stick pan. While pressure cooking is a bit faster, cooking on an open flame gives you greater control over the texture and consistency – you can stop just when it is perfectly done. However, remember to soak the rice for two hours to speed up cooking. This is our way on how to cook brown rice Indian style on an open flame. We also have a recipe on how to cook brown rice in a pressure cooker. Notes on how to cook brown rice on an open flame. 1. To make the Brown Rice, wash the rice thoroughly under water. This removes the impurities and the excess starch which prevents the rice from being sticky. Transfer the rice to a deep bowl and cover it with enough water to it. Keep it aside for about 2 hours. Soaking helps in cooking the rice faster. 2. Cook the Brown Rice for about 20 to 25 minutes or till it’s tender but the grains are separate. It should not be mushy. You can substitute white rice with brown rice while making delicious pulaos and biryanis, to benefit from its added nutrient and fibre content. Let’s see why this is a healthy brown rice recipe? The glycemic index of brown rice is 20% lower than white rice Therefore, brown rice is good for people with diabetes if consumed in limited quantity. Being a good source of fiber that reduces high cholesterol levels and prevents atherosclerosis and good for your heart. Check out our collection of recipes using brown rice and make all your favorite rice dishes more healthy. Learn how to cook brown rice on an open flame | how to cook brown rice Indian style | how to cook brown rice in a deep non stick pan | healthy brown rice recipe | with step by step photos below. | [To cook brown rice, soak the brown rice in enough water in a bowl for 2 hours. Drain well., Boil enough water in a deep non-stick pan, add the salt and soaked and drained brown rice, mix well and cook on a medium flame for approx. 25 minutes, while stirring occasionally., Drain the brown rice well, transfer to a plate and separate each grain using a fork lightly., Use the coooked brown rice as required.] | [Energy, 211 cal, Protein, 4.4 g, Carbohydrates, 44.4 g, Fiber, 2 g, Fat, 1.6 g, Cholesterol, 0 mg, Sodium, 2.3 mg] | how-to-cook-brown-rice-22529r |
| rcp22480 | How To Cook Corn in A Microwave | NA | NA | [sweet corn kernels (makai ke dane)] | 1 mins | 5 mins | [Microwave, Microwave] | 1Makes 1 cup | NA | how to cook corn in a microwave recipe | how to boil sweet corn in a microwave | boil corn in 5 minutes using microwave | easy way to boil corn in microwave is a quick way to get cooked corn. Learn how to boil corn in 5 minutes using microwave. To cook corn in a microwave, combine 1 cup of corn niblets with ¼ cup of water in a microwave-proof bowl and microwave on high for 5 minutes. Use as required. Usually you would boil corn using a stove top, but try this microwave quick and easy way of boiling sweet corn once and you will surely make this a habit while cooking. On a rainy day if you feel like eating Masala Corn or Butter corn, then boil sweet corn in a microwave. Add your favourite flavourings and enjoy. You can also use this boiled corn made in 5 minutes using microwave to make other delicacies like Corn Palak and everyone’s favourite Corn Cheese balls. Tips to cook corn in a microwave. 1. Clean and wash the sweet corn kernels, before boiling. 2. Let them cook in microwave for 5 minutes. There is no need to stir, since there is enough water. Enjoy how to cook corn in a microwave recipe | how to boil sweet corn in a microwave | boil corn in 5 minutes using microwave | easy way to boil corn in microwave | [To boil corn in 5 minutes using microwave, combine 1 cup of sweet corn kernels with enough water in a microwave-proof bowl and microwave on high for 5 minutes. Drain with help of a strainer if any water remaining., Use as required.] | [Energy, 122 cal, Protein, 4.4 g, Carbohydrates, 30.6 g, Fiber, 3.1 g, Fat, 0.1 g, Cholesterol, 0 mg, Vitamin A, 22.3 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.2 mg, Vitamin C, 4 mg, Folic Acid, 30.4 mcg, Calcium, 3.6 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 7.3 mg, Potassium, 207 mg, Zinc, 0.5 mg] | how-to-cook-corn-in-a-microwave-22480r |
| rcp42905 | How To Cook Fresh, Frozen Indian Green Peas | NA | NA | [green peas, frozen green peas] | 1 mins | 10 mins | [Pan] | 2Makes 2 cups | NA | how to cook fresh, frozen Indian green peas recipe | best way to cook frozen green peas | how to boil green peas | with 25 amazing images. how to cook fresh, frozen Indian green peas recipe | best way to cook frozen green peas | how to boil green peas is the most easy way to get the perfectly cooked green peas. Learn how to boil green peas. Green peas is one of the most universally used vegetable in Indian cooking. Its mildly sweet taste makes it acceptable for most delicacies. When purchasing garden peas, look for ones whose pods are firm, velvety and smooth. Their colour should be a lively medium green. Learn the best way to cook frozen green peas. To boil green peas, first you need to make your choice between the fresh green peas and frozen green. Fresh green peas come with shelves and so they need to be shelved before boiling. When these fresh green peas are flash steamed and stored in the freezer and termed as frozen green. To cook fresh, frozen Indian green peas the difference is mainly the time for which they are cooked. Since frozen green peas are pre-cooked, they need less time to cook than the fresh green peas. Thus fresh green peas will take around 8 to 10 minutes to cook, while the frozen are ready in just 3 to 4 minutes. You can use these boiled green peas by themselves or go ahead and crush and use to create delicacies like green peas and carrot paratha and green peas burger. Tips for how to cook fresh, frozen Indian green peas. 1. Do not overcook green peas. It might turn mushy while blending. 2. Before adding green peas, you can add salt to boiling water. The green peas will absorb salt easily. Enjoy how to cook fresh, frozen Indian green peas recipe | best way to cook frozen green peas | how to boil green peas | with step by step photos. | [Wash and drain the fresh green peas., Boil enough water in a saucepan, add the green peas and boil on a medium flame for 8 to 10 minutes., Drain the water using a strainer., Rinse the green peas with cold water., Boiled fresh green peas are ready. You can use them to make sabzi, snacks, pulao etc., Alternatively after cooling, transfer the green peas into a blender and blend them coarsely. Use as required., Wash the frozen green peas with water and drain well., Boil enough water in a saucepan, add the green peas and boil on a medium flame for 3 to 4 minutes., Drain off the water using a strainer., Rinse the green peas with cold water., Boiled frozen green peas are ready. You can use them to make sabzi, snacks, pulao etc., Alternatively after cooling, transfer the green peas into a blender and blend them coarsely. Use as required., This recipe makes 1 cup of cooked fresh green peas and 1 cup of cooked frozen green peas.] | [Energy, 65 cal, Protein, 5 g, Carbohydrates, 11.1 g, Fiber, 6 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 5.5 mg] | how-to-cook-fresh-frozen-indian-green-peas-42905r |
| rcp43035 | How To Cook Kodri, Foxtail Millet, Varagu | NA | NA | [kodri (varagu), coconut oil oil] | 10 mins | 10 mins | [Gujarati, Non-stick Pan, Healthy Heart Rice, Khichdi and Biryani, Healthy Heart International Recipes, Low Cholesterol Rice , Khichdi, Pulao & Biryani] | 4Makes 4 cups | Gujarati | how to cook kodri | how to cook foxtail millets Indian style | how to cook varagu | with 25 amazing images. how to cook kodri recipe is a simple way to cook step by step in the Indian kitchen in a non stick pan. Learn how to cook foxtail millets Indian style. Kodri is a type of millet, somewhat similar to barley. The whitish to cream coloured grains taste quite similar to broken rice or kanji. The grains are a little thicker than wheat rawa but smaller than daliya. We show you how to cook the perfect kodri. Kodri is extremely nutritious, and is largely consumed by the poorer and working class community in India. However, as awareness about its nutritious value has begun spreading, it is now available in most food stores. To cook kodri (foxtail millet, varagu), in a bowl put 1 cup kodri ( foxtail millets) in a bowl with enough water to cover it. Change water 2 to 3 times to clean the millets. Drain. Add 2 cups of water. Cover and soak for 6 hours or overnight. Transfer the water with soaked millets in a non-stick pan. Add 1 teaspoon coconut oil or oil. Bring to a boil. Cover and cook on slow flame for 5 minutes till 90% to 95% done. Take off the flame and cover for 5 to 10 minutes. This is the perfect step by recipe on how to cook foxtail millets Indian style. Kodri contains a good amount of carbohydrates, proteins and fats, and thus comprises a balanced meal. The energy value is also high and suitable for the undernourished group. It is rich in calcium, which helps in teeth and bone growth and maintenance. Once you master how to cook foxtail millets Indian style then you can substitute it for brown rice and white rice. Comparison of calories of different Indian rice varieties. one cup cooked vargu has 119 calories while one cup cooked basmati rice has 274 calories and one cup cooked brown rice has 211 calories. Enjoy how to cook kodri | how to cook foxtail millets Indian style | how to cook varagu | step by step photos. | [To cook kodri (foxtail millet, varagu), in a bowl put 1 cup kodri ( foxtail millets) with enough water to cover it., Remove dirt with your fingertips by rubbing the kodri and change water 2 to 3 times to clean the millets., Drain. Add 2 cups of water., Cover and soak for 6 hours or overnight., Transfer the water with soaked millets in a non-stick pan., Add 1 teaspoon coconut oil or oil. This prevents the millets from becoming soggy and sticky., Mix well and bring to a boil., Stir well. Cover and cook on slow flame for 5 minutes till 90% to 95% done., Take off the flame and cover for 5 to 10 minutes., Your kodri is cooked to perfection., Serve kodri (foxtail millet, varagu) hot.] | [Energy, 119 cal, Protein, 2.9 g, Carbohydrates, 23.1 g, Fiber, 3.1 g, Fat, 1.7 g, Cholesterol, 0 mg, Sodium, 1.6 mg] | how-to-cook-kodri-foxtail-millet-varagu-43035r |
| rcp3249 | How To Cook Pasta | NA | Veg | [pasta, olive oil, olive oil, salt] | 2 mins | 10 mins | [Continental food, Italian Veg Pasta, Italian Basic, Pan] | 3Makes 3 servings | Italian | how to cook pasta recipe | how to boil pasta easily | how to cook pasta penne | best way to cook pasta at home | with 13 amazing images. how to cook pasta is a step by step way of cooking perfectly till done. Learn how to boil pasta easily. Perfectly cooked pasta is the first step to making a successful pasta dish. The best way to cook pasta at home is using enough water and a deep pan for boiling. Cooked pasta should be 'al dente' or "firm to the bite". Undercooked pasta is undesirable and has a taste of raw flour, whereas overcooked pasta will be soft and sticky. So cook the pasta only till it is 90% cooked. And immediately refresh it in cold water to arrest the pasta penne further cooking. To cook pasta, boil plenty of water in a large pan with 1 teaspoon of salt and 1 tablespoon of olive oil. Add the pasta to the boiling water by adding a few strands or one sheet of pasta at a time. Cook uncovered, stirring occasionally and gently until the pasta is tender. Cooking times may vary with the size and the thickness of the pasta. Very small pasta (like macaroni, fusilli, conchiglie, penne) may cook in 5 to 7 minutes. Larger shapes (like spaghetti, fettuccine, dried lasagne sheets) may require 10 to 12 minutes. Immediately drain the cooked pasta into a sieve or a colander. Transfer to a bowl of cold water to refresh it. Drain again and keep aside. If the pasta is not to be used immediately, add 1 tablespoon of olive oil to it and toss it. Use this cooked pasta immediately or within an hour. If you are not using it immediately, remember to add little olive oil to it and toss well. Make Italian favourites like Pasta in Red Sauce, Pasta and Veg Casserole and even starters like Pasta Cheese Balls. Tips for how to boil pasta easily. 1. Ensure that the water is boiled well before adding the pasta to it. 2. Always add salt along with the water so the pasta absorbs the taste of the salt while cooking. 3. Cook the pasta uncovered and preferably on a medium to high flame. Enjoy how to cook pasta recipe | how to boil pasta easily | how to cook pasta penne | best way to cook pasta at home. | [Boil plenty of water in a large pan with 1 teaspoon of salt and 1 tablespoon of olive oil., Add the pasta to the boiling water by adding a few strands or one sheet of pasta at a time., Cook uncovered, stirring occasionally and gently until the pasta is tender. Cooking times may vary with the size and the thickness of the pasta. Very small pasta (like macaroni, fusilli, conchiglie, penne) may cook in 5 to 7 minutes., Larger shapes (like spaghetti, fettuccine, dried lasagne sheets) may require 10 to 12 minutes., Immediately drain the cooked pasta into a sieve or a colander. Transfer to a bowl of cold water to refresh it. Drain again and keep aside., If the pasta is not to be used immediately, add 1 tablespoon of olive oil to it and toss it.] | [Energy, 271 cal, Protein, 6.1 g, Carbohydrates, 38.5 g, Fiber, 1 g, Fat, 10 g, Cholesterol, 0 mg, Sodium, 904.6 mg] | how-to-cook-pasta-3249r |
| rcp33068 | How To Cook Perfect Basmati Rice in A Pan Or Pot, Indian Style | NA | NA | [long grain rice (basmati chawal), salt, oil] | 5 mins | 15 mins | [Chinese Basic, Indian Party, Deep Pan] | 3Makes 3 cups | Indian | How to cook perfect basmati rice in a pan or pot | how to cook long grain rice Indian style | with 15 amazing images. How to cook perfect basmati rice in a pan or pot perfectly. We show you step by step on cooking long grain rice or basmati rice in our Indian home. Long grain rice is cooked daily by millions of Indians at home. You can cook it by pan or pot or by pressure cooker. Cooking basmati rice is tricky sometimes. But, just keep these few things in mind to get fluffy and separated grains. Basmati rice or long grain rice must be washed until the water is clear and starch-free. Also, they must be soaked for a minimum of 20-30 minutes before soaking. Some oil into the cooking vessel ensures that the grains stay separate. It is usually spread on a flat surface before being used in cooking. Long grained rice are thin, slender varieties of rice. The best and most popular variety is the Basmati rice, which when literally translated from Hindi, means 'queen of fragrance'. Upon cooking the basmati rice, they stay pearly white and aromatic. Basmati rice are widely used in the preparation of Indian rice dishes like Pulao and Biryani. In fact, even Indo-Chinese, and Thai recipes are made using basmati rice in India. Add a pinch of 5 spice powder for enhance the flavor of rice while making a Chinese Rice Dishes. Below we have shared a recipe on how to cook perfect basmati rice in a pan or potwith step by step photos, but our website also has a detailed recipe for How To Make Basmati Rice in A Pressure Cooker which is a quick and easy method to make long grained rice. Also, learn the perfect way to Cook Basmati Rice for Biryani and make restaurant style Biryani at home. Learn how to make How to cook perfect basmati rice in a pan or pot | how to cook long grain rice Indian style with detailed step by step photos below. | [To cook basmati rice, clean, wash and soak the rice in enough water for 30 minutes. Drain and keep aside., Boil 4 cups of water in a deep pan, add the salt and 1 tbsp of oil., Add the rice to the boiling water and cook till the rice is 95% cooked. This should take around 8-10 minutes., Remove from the flame and drain out all the water. Pour some cold water on the rice to arrest further cooking., Let all the water drain out and ensure that the rice does not contain any moisture., Add the remaining 1 tbsp of oil and toss gently., Spread the cooked basmati rice on a flat surface till it is cool. Use as required.] | [Energy, 274 cal, Protein, 3.6 g, Carbohydrates, 41.7 g, Fiber, 0.1 g, Fat, 10.3 g, Cholesterol, 0 mg, Sodium, 3.7 mg] | how-to-cook-perfect-basmati-rice-in-a-pan-or-pot-indian-style-33068r |
| rcp43048 | How To Cook Sweet Corn, Makai Ke Dane | Snacks | NA | [sweet corn kernels (makai ke dane), salt] | 1 mins | 5 mins | [Pan, Vitamin B1 Thiamine, Vitamin B3, Niacin Rich, Pregnancy Folic Acid Rich, Healthy Heart Starters Snacks] | 1Makes 1 cup boiled corn | NA | how to cook Indian sweet corns at home | how to cook sweet corn in a vessel | how to boil sweet corn on a gas stove | | [Boil enough water in a deep pan, add salt and mix well., Add the sweet corn kernels and boil it for 5 minutes., Once cooked, drain it well and discard the water., Use boiled sweet corns as required.] | [Energy, 132 cal, Protein, 4.9 g, Carbohydrates, 29.3 g, Fiber, 4.2 g, Fat, 1.8 g, Cholesterol, 0 mg, Sodium, 11.2 mg] | how-to-cook-sweet-corn-makai-ke-dane-43048r |
| rcp22486 | How To Cook Tomatoes in A Microwave | NA | NA | [tomatoes] | 1 mins | 2 mins | [Microwave] | 2Makes 2 tomatoes | NA | how to cook tomatoes in a microwave | how to blanch tomatoes in a microwave | tomatoes cooked in 2 minutes | with 6 amazing images. Cooking tomatoes in a microwave just takes 2 minutes. Use 2 large ripe and firm tomatoes to cook tomatoes in a microwave. Cooking tomatoes in the microwave oven is a breeze. Minutes is all it takes to cook tomatoes in a microwave, and so easily too! Many people use tomatoes with the peel on for almost all dishes, just because it takes too much time to blanch them. However, for some dishes, it is essential to cook and peel the tomatoes before chopping or blending them in order to get the right texture and intense flavour. We have used blanched tomatoes in recipes like Pizza Sauce, Mexican Salsa, Makai Khumb Jalfrazie, Paneer Korma, Herb Rice with Spinach and Tomato Gravy and many more. Notes on How to cook tomatoes in a microwave. 1. Take out the tomatoes out of the microwave. You will see the skin has wrinkled and split. 2. Cool them slightly and then peel them away from the “X” and discard the skin. The peels will come off easily if they have been cooked properly. Be careful as the flesh inside Cooked Tomatoes In A Microwave will be too hot to touch. You do not need to compromise on this any more, because cooking tomatoes is a breeze in the Microwave oven. Minutes is all it takes to cook them, and so easily too! See detailed step by step photos of how to cook tomatoes in a microwave | how to blanch tomatoes in a microwave | tomatoes cooked in 2 minutes | below. | [To cook tomatoes in a microwave, make two light criss-cross slits on 2 large tomatoes and place them in a microwave-safe plate. Microwave on high for 2 minutes. Remove, cool slightly and peel it., When chopped it will yield 1 cup., When blended it will yield ¾ cup.] | [Energy, 16 cal, Protein, 0.7 g, Carbohydrates, 2.9 g, Fiber, 1.4 g, Fat, 0.2 g, Cholesterol, 0 mg, Vitamin A, 280.8 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.3 mg, Vitamin C, 21.6 mg, Folic Acid, 24 mcg, Calcium, 38.4 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 10.3 mg, Potassium, 116.8 mg, Zinc, 0 mg] | how-to-cook-tomatoes-in-a-microwave-22486r |
| rcp42826 | How To Cook Whole Wheat Pasta | NA | Veg | [whole wheat pasta, olive oil, olive oil, salt] | 2 mins | 10 mins | [Continental food, Italian Veg Pasta, Italian Basic] | 3Makes 3 servings | Italian | how to cook whole wheat pasta recipe | how to boil whole wheat pasta | how to cook whole wheat penne pasta | best way to cook whole wheat pasta | with 12 amazing images. how to cook whole wheat pasta is a step by step way of cooking perfectly till done. Learn how to boil whole wheat pasta easily. Perfectly cooked pasta is the first step to making a successful pasta dish. The best way to cook whole wheat pasta at home is using enough water and a deep pan for boiling. Cooked pasta should be 'al dente' or "firm to the bite". Undercooked pasta is undesirable and has a taste of raw flour, whereas overcooked pasta will be soft and sticky. So cook the pasta only till it is 90% cooked. And immediately refresh it in cold water to arrest the pasta penne further cooking. To cook pasta, boil plenty of water in a large pan with 1 teaspoon of salt and 1 tablespoon of olive oil. Add the pasta to the boiling water by adding a few strands or one sheet of pasta at a time. Cook uncovered, stirring occasionally and gently until the pasta is tender. Cooking times may vary with the size and the thickness of the pasta. Very small pasta (like macaroni, fusilli, conchiglie, penne) may cook in 5 to 7 minutes. Larger shapes (like spaghetti, fettuccine, dried lasagne sheets) may require 10 to 12 minutes. Immediately drain the cooked pasta into a sieve or a colander. Transfer to a bowl of cold water to refresh it. Drain again and keep aside. If the pasta is not to be used immediately, add 1 tablespoon of olive oil to it and toss it. Use this cooked pasta immediately or within an hour. If you are not using it immediately, remember to add little olive oil to it and toss well. Make Italian favourites like whole wheat pasta in tomato sauce and Whole Wheat Pasta in Low Calorie White Sauce. Tips for how to boil whole wheat pasta easily. 1. Ensure that the water is boiled well before adding the pasta to it. 2. Always add salt along with the water so the pasta absorbs the taste of the salt while cooking. 3. Cook the pasta uncovered and preferably on a medium to high flame. Enjoy how to cook whole wheat pasta recipe | how to boil whole wheat pasta | how to cook whole wheat penne pasta | best way to cook whole wheat pasta | with step by step photos below. | [Boil plenty of water in a large pan with 1 teaspoon of salt and 1 tablespoon of olive oil., Add the whole wheat pasta to the boiling water by adding a few strands or one sheet of pasta at a time., Cook uncovered, stirring occasionally and gently until the pasta is tender. Cooking times may vary with the size and the thickness of the pasta. Very small pasta (like macaroni, fusilli, conchiglie, penne) may cook in 5 to 7 minutes., Larger shapes (like spaghetti, fettuccine, dried lasagne sheets) may require 10 to 12 minutes., Immediately drain the cooked whole wheat pasta into a sieve or a colander. Transfer to a bowl of cold water to refresh it. Drain again and keep aside., If the cooked whole wheat pasta is not to be used immediately, add 1 tablespoon of olive oil to it and toss it.] | [Energy, 229 cal, Protein, 6.7 g, Carbohydrates, 37.8 g, Fiber, 0 g, Fat, 5.3 g, Cholesterol, 0 mg, Sodium, 904.5 mg] | how-to-cook-whole-wheat-pasta-42826r |
| rcp36908 | How To Cover Cakes ( Cakes and Pastries) | NA | NA | [sugar] | 5 mins | 0 mins | [Basic Indian Dessert Recipes] | 1Makes 1 cake | Indian | Covering cakes is the first step of decorating or frosting the cake. In order to obtain the perfect finishing, it is necessary to ensure that the following method is followed. | [Place a cake board on a turntable and place the sponge over it. Trim the hard sides and the dome (if any) on the upper surface and cut into layers as required. Keep only the lowermost layer on the cake board. Keep the other layers aside, gently., Sprinkle sugar syrup using a ketchup dispenser or any bottle with a small hole in the cap, over the bottom layer., The cream or chocolate cream used should be of the soft peak stage., Using the palette knife, place a large dollop of icing onto the top of the cake layer. Spread the icing evenly over the top. Using the spatula, holding it at an angle of 45 degrees to the surface, draw it across the cake in one continuous movement, making sure not to press down too hard., Place the second layer and repeat the above steps. If there are three layers repeat twice., Using the palette knife, remove any icing from the sides of the cake but don't return it to the bowl if it has become crusty., Using the palette knife, spread the icing onto the sides. Using the spatula, scrap off the excess, smoothing out the surface and also the icing over the top edge of the cake. If a square shaped cake is used then each side has to be coated individually so as to retain the edges., Your basic cake is now ready.] | [Not Given] | how-to-cover-cakes--cakes-and-pastries-36908r |
| rcp36906 | How To Cut Cake Into Layers ( Cakes and Pastries) | NA | NA | [] | 10 mins | 0 mins | [Basic Indian Dessert Recipes] | 1Makes 1 cake | Indian | Cakes look better and the layers stack better when they are flat and uniform, hence it is important to cut the layers properly. | [Let the cake cool for at least one hour before layering. Place your cake layer on a flat surface., The first step before layering is levelling the cake to remove the hard dome-shaped crust., If using a knife, start by placing one hand flat on top of the cake to hold it and apply a light pressure. With your other hand, place the knife where you want to start, and move the knife back and forth across the top of the cake in a sawing motion to remove the top., If cutting multiple layers from one sponge cake, start from the top to make the first cut, removing it as you finish cutting. Then, progress to the next layer down., To remove, carefully slide the knife out with the layer in place. Another way is to slide a cardboard circle inside. Then lift the cardboard off and the top layer will come along with it., Another way, if the cake is sturdy enough to be lifted off, is to use your hand and the knife's flat side, to remove the layer and place it flat on a piece of waxed paper., When a cake layer must be split into multiple layers, always place the cut side of the layer in the middle, and never at the top or bottom. This way, no crumbs are visible and the surface to be frosted will be smooth and even., Another way to cut is by using a dental floss or thread.] | [Not Given] | how-to-cut-cake-into-layers--cakes-and-pastries-36906r |
| rcp42255 | How To Eat Flaxseeds, Health Benefits | Dinner | NA | [flax seeds, lemon juice, salt] | 2 mins | 3 mins | [Gujarati, Dinner, Indian Party, Diabetic recipes, High Fiber] | 1Makes 1 cup (14 tbsp ) | Gujarati | how to eat flaxseeds | flaxseeds mukhwas | flax seed mukhwas | healthy mukhwas | with 9 amazing images. This flaxseeds mukhwas is a nourishing after-meal treat for your taste buds. You just need 3 ingredients to make this healthy mukhwas. Learn how to make and eat flaxseeds in a step-by-step fashion. All you need to do is add freshly squeezed lemon juice and ½ tsp of salt to a cup of flax seeds. Leave them aside for 1 hour so the flavours blend well. Then dry roast it in a broad non-stick pan for 3 minutes. Cool completely and the healthy mukhwas is ready for you to enjoy. It’s so simple and quick. You just need a couple of minutes to go healthy. Flaxseeds are not new to Indian cuisine – they have been available since decades, known by the name of mukhwaas. Flaxseeds in the form of flaxseed mukhwas are tiny treasure troves of goodness, being high in fibre and omega-3 fatty acids. These gluten-free seeds do wonders for your heart. The insoluble fibre in flaxseeds also prevents surges in blood sugar levels, making it a good choice for those with diabetes , weight-watchers and everybody else. This recipe shows you how to eat flaxseeds in a tasty, roasted lemon-tinged form. You can start with 2 tbsps. of these roasted flaxseeds mukhwas a day and slowly increase to 4 tbsps., spread out across the day and not at one shot. Enjoy how to eat flaxseeds | flaxseeds mukhwas | flax seed mukhwas | healthy mukhwas | with step by step photos. | [Combine all the ingredients in a deep bowl, add the lemon juice and salt and mix well. Cover with a lid and keep aside for 1 hour., Dry roast it on a broad non-stick pan for 3 minutes till it starts giving a good aroma., Cool the flaxseeds mukhwas completely and store in an air-tight container.] | [Energy, 68 cal, Protein, 2.3 g, Carbohydrates, 3.9 g, Fiber, 3.4 g, Fat, 5.3 g, Cholesterol, 0 mg, Sodium, 114.5 mg] | how-to-eat-flaxseeds-health-benefits-42255r |
| rcp41616 | How To Freeze Aloo Parathas, How To Store Aloo Parathas | BreakFast | NA | [whole wheat flour (gehun ka atta), salt, oil, mashed potatoes, chopped green chillies, chopped coriander (dhania), chilli powder, turmeric powder (haldi), cumin seeds (jeera) powder, dried mango powder (amchur), chaat masala, salt, whole wheat flour (gehun ka atta), oil, ghee] | 15 mins | 15 mins | [Punjabi Breakfast, Quick breakfast, Breakfast Theplas, Parathas, Indian Freezer, Tava, Frozen Foods Indian Paratha] | 10Makes 10 parathas | Punjabi | how to freeze aloo paratha recipe | how to store aloo paratha | tips to freeze parathas | with 30 amazing images. how to freeze aloo paratha recipe | how to store aloo paratha | tips to freeze parathas is an easy way to make and store your favourite paratha and enjoy it at any time up to a month. Learn how to store aloo paratha. To freeze aloo paratha, make the dough and the stuffing. Divide the stuffing into 10 equal portions and keep aside. Divide the dough into 10 equal portions. Roll a portion of the dough into a 125 mm. (5”) diameter circle, and brush with ¼ tsp of oil evenly over it. Place a portion of the stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly. Roll again into a circle of 150 mm. (6”) diameter circle with a little flour. Repeat steps 3 to 5 to make 9 more aloo parathas. Heat a non-stick tava (griddle) and cook each paratha for 15 seconds each on both the sides using ¼ tsp of oil. Place each half cooked paratha on a big plate separated and let it cool completely. Stack them by keeping a butter paper in between and store them in freezer bags. Label them with name and date and use as required. Once you wish to consume them, remove the butter paper from the parathas. Heat a non-stick tava (griddle), cook it on a medium flame using 1 tsp of ghee till it turns golden bornw in colour from both the sides. Serve hot. These are busy times! Most of us are working and hardly have time to prepare a full meal every day. In such cases, it helps to prepare and stock up some items in the freezer when we find time, so that we can put together a quick meal on busy days. Learn how to freeze aloo paratha. First, prepare these mouth-wateringly tasty parathas as mentioned in the recipe. The appetizing aroma and lovely texture will tempt you to eat them right away. If you manage to overcome that urge, you can proceed to the stage of packing and freezing them as shown in how to store aloo paratha! To get it right, you need to cool the aloo parathas completely, then pack them as mentioned in the recipe, and freeze them. If you follow this recipe, the parathas will last for at least one month in the freezer. We have not used onions because it reduces the shelf life. Tips to freeze parathas. 1. The parathas have to be well cooled before storing. Also do not stack the parathas while cooling. Spread them in a big plate to ensure uniform cooling. 2. Ensure the ziplock bag is well sealed before storing. 3. Remember to label the parathas so you have a rough idea about when they will expire. 4. Also, you must not stuff too many things in the freezer as that will reduce the efficiency and lead to spoilage. Enjoy how to freeze aloo paratha recipe | how to store aloo paratha | tips to freeze parathas | with step by step photos. | [Combine the ingredients in a deep bowl and knead into a semi-stiff dough using enough water. Keep aside., Divide the stuffing into 10 equal portions and keep aside., Divide the dough into 10 equal portions., Roll a portion of the dough into a 125 mm. (5”) diameter circle, and brush with ¼ tsp of oil evenly over it., Place a portion of the stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly., Roll again into a circle of 150 mm. (6”) diameter circle with a little flour., Repeat steps 3 to 5 to make 9 more aloo parathas., Heat a non-stick tava (griddle) and cook each paratha for 15 seconds each on both the sides using ¼ tsp of oil., Place each half cooked paratha on a big plate separated and let it cool completely., Stack them by keeping a butter paper in between and store them in freezer bags., Label them with name and date and use as required., Once you wish to consume them, remove the butter paper from the parathas., Heat a non-stick tava (griddle), cook it on a medium flame using 1 tsp of ghee till it turns golden bornw in colour from both the sides., Serve hot.] | [Energy, 179 cal, Protein, 3.5 g, Carbohydrates, 23.1 g, Fiber, 3.5 g, Fat, 8.5 g, Cholesterol, 0 mg, Sodium, 7.6 mg] | how-to-freeze-aloo-parathas-how-to-store-aloo-parathas-41616r |
| rcp41619 | How To Freeze Parathas, How To Store Parathas | Lunch | NA | [whole wheat flour (gehun ka atta), salt, oil, whole wheat flour (gehun ka atta), ghee] | 5 mins | 6 mins | [Parathas, Indian Freezer, Tava, Frozen Foods Indian Paratha, Lunch Paratha] | 12Makes 12 parathas | Indian | frozen paratha recipe | how to freeze whole wheat parathas | how to store frozen parathas | frozen indian bread | with amazing images. We show you how to freeze parathas in an easy and simple way. What’s better is that these are whole wheat frozen parathas with no maida. Yummy and sumptuous whole wheat parathas are absolutely irresistible, but seem like a luxury to somebody who is busy because they do not get the time to prepare it any time they want. One way out is to make the parathas whenever you find time and freeze them. If done right, the frozen whole wheat parathas stay good for at least one month. You can take out the required number of frozen parathas and thaw them whenever you want. This recipe explains how to freeze parathas. For them to stay fresh for longer, cool the parathas completely before packing and freezing them. Do not place too much stuff in the freezer as that can reduce the efficiency and lead to some spoilage. We wish you happier meal times with these delectable frozen whole wheat parathas! Aside from frozen paratha recipe check out our frozen aloo paratha recipe. | [Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water., Divide the dough into 12 equal portions., Roll a portion of the dough into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling, brush with ¼ tsp of oil, fold into half to form a semi- circle., Brush the semi-circle with oil and fold again to form a triangle., Roll out again into a 125 mm. (5") length triangular paratha using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and half cook the paratha for 15 seconds on each side, without any oil., Repeat steps 3 to 6 to make 11 more parathas., Place each half cooked paratha separately and let it cool completely., Stack them by keeping a butter paper in between and store them in freezer bags. Label them with name and date., Once you wish to consume them, remove the butter paper from the parathas., Heat a non-stick tava (griddle), cook it on a medium flame using 1 tsp of ghee till it turns golden bornw in colour from both the sides., Serve hot.] | [Energy, 130 cal, Protein, 2.6 g, Carbohydrates, 15.7 g, Fiber, 2.6 g, Fat, 6.7 g, Cholesterol, 0 mg, Sodium, 4.3 mg] | how-to-freeze-parathas-how-to-store-parathas-41619r |
| rcp36904 | How To Line A Cake Tin ( Cakes and Pastries) | NA | NA | [cake tin, butter oil, brush, kitchen towel, butter paper, flour] | 10 mins | 0 mins | [Basic Indian Dessert Recipes] | 1Makes 1 cake tin | Indian | Some cake tins have a non-stick coating while others do not. Even with a non-stick surface cakes sometimes crumble at the base while removing; hence it is strongly recommended that you line all tins according to the instructions in each recipe as shown. | [Usually the fat that is incorporated in the recipe is used for greasing the tin, and it is applied with a piece of absorbent kitchen paper (which is softer than the greaseproof variety and gets into the corners more effectively). Alternatively, melted fat can be applied with a brush., It is necessary to ensure that the coating is even; hence make sure that neither excess nor very little fat is used. Sometimes, salted butter used for greasing can cause the crust to over-bake, hence check the type of fat used for coating., Ordinary butter paper can be used for lining the tins. When the base of a greased tin is lined with greaseproof it is sometimes necessary to grease the paper as well, to make it easier to peel off after baking., To line tins, cut the butter paper into a piece slightly bigger than the base of the baking tin and into a long strip to put along the rim, First grease the tin and stick the strip along the rim, then stick the centre piece., Grease the butter paper again on top and only then pour the batter., Some recipes require the cake tin to be greased first and then floured when a slightly crispier crust is needed. Otherwise flouring tins is unnecessary., After greasing the tins as mentioned above, dust it with very little dry flour and sift to ensure uniform distribution of the flour., Shake and remove the excess flour.] | [Energy, 0 cal, Protein, 0 g, Carbohydrates, 0 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | how-to-line-a-cake-tin--cakes-and-pastries-36904r |
| rcp41521 | How To Make A Basic Crostini | Snacks | NA | [french bread slices, olive oil, salt freshly ground black pepper (kalimirch)] | 15 mins | 0 mins | [Italian Breads, Italian Crostini, Italian Appetizers, Indian Snacks for Entertaining, Italian Party, High Tea Party, Cocktail Party] | 8Makes 8 crostinis | Indian | Crostini is a very versatile and popular appetizer of Italian origin. This classic dish is made with small slices of grilled or toasted bread, usually brushed with butter or olive oil, and topped with varied ingredients like cheese, vegetables, herbs and sauces. This recipe shows you how to make a basic crostini. You can enhance it in any way, with toppings of your choice. It is best enjoyed with a cup of hot soup . | [Place the french bread slices on a greased baking tray and apply a little olive oil on each bread slice and sprinkle little salt and pepper evenly over them., Bake in pre-heated oven at 200°c(400°f) for 10 minutes or till they turn light brown., Serve immediately.] | [Energy, 65 cal, Protein, 1.5 g, Carbohydrates, 10.2 g, Fiber, 0 g, Fat, 2 g, Cholesterol, 0 mg, Vitamin A, 38.7 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.3 mg, Vitamin C, 0 mg, Folic Acid, 0 mcg, Calcium, 3.2 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 7.5 mg, Potassium, 18.1 mg, Zinc, 0.1 mg] | how-to-make-a-basic-crostini-41521r |
| rcp40481 | How To Make A Perfect Dosa Batter | NA | NA | [urad dal (split black lentils), fenugreek (methi) seeds, rice (chawal), par-boiled rice (ukda chawal), thick beaten rice (jada poha)] | 5 mins | 0 mins | [South Indian, Different Types of Dosa, Indian Party, Mixer] | 6Makes 6 cups. | South Indian | dosa batter recipe | South Indian dosa batter | dosa batter at home | with amazing 20 images. Perfect dosas are a matter of pride, and this requires a perfect dosa batter. Two things are important while making the batter. One is the proportion of urad dal and rice. And the other one is the consistency of the batter. Though, dosa batters are readily available in the market, but making one at home is very healthy and hygienic in comparison to the one that is readily available. To make dosa batter at home all that you need to do is, wash and soak urad dal and fenugreek seeds for 4 hours and keep aside. Also soak par boiled rice, raw rice and thick beaten rice for 4 hours and keep aside. Once all the ingredients are well soaked, drain and grind both the batters, individually by using one cup of water in each. Further, combine the two in a same bowl, add salt and mix well. Next, cover with a lid and keep it aside to ferment for a minimum of 12 hours. Once the batter is fermented, South Indian dosa batter is ready to use. Dosa batter is no rocket science and is easy to make but all that you require to make the perfect dosa batter is patience. The raw rice and par boiled rice is used to get crisp and golden dosa and rice flakes are used to get the ideal texture, which makes are dosa crisp from outer surface and slightly spongy on the inner side. Fenugreek not only gives the dosa batter a inviting aroma but also adds flavor and helps the batter ferment better. Also, the dosa batter can be stored for a week but keep in mind that it might get a little sour in 2-3 days, especially in summer days. But does not mean that it is spoilt, The sourness is also quite enjoyable. If yet you do not like the sour flavor, adjust the quantity and make it as required. If your dosa batter turns runny add semolina or rice flour to adjust the consistency, adding semolina would also make dosa crisp and also a beautiful color. Some people also add sugar to dosa batter at home. Immediately use dosa batter or store in a air-tight container and refrigerate. Use this batter to make a variety of dosas like Mysore Dosa, Mexican Dosa, Paneer Chilly Dosa, Palak Cheese Dosa and many more. Enjoy dosa batter recipe | South Indian dosa batter | dosa batter at home | detailed step by step recipe photos. | [To make the perfect dosa batter, wash and soak the urad dal, fenugreek seeds and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours., Wash and soak the par-boiled rice, raw rice, thick beaten rice and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours., Drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside., Drain the par-boiled rice, raw rice, and thick beaten rice and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into the same bowl of the urad dal batter, add the salt and mix well., Cover with a lid and keep aside to ferment in a warm place for 12 hours., Once fermented, mix it very well., Use the dosa batter immediately to make dosas or store the batter in an air-tight container and refrigerate. It will stay fresh for at least 1 week.] | [Energy, 270 cal, Protein, 8.6 g, Carbohydrates, 57.4 g, Fiber, 3.5 g, Fat, 0.6 g, Cholesterol, 0 mg, Sodium, 10.3 mg] | how-to-make-a-perfect-dosa-batter-40481r |
| rcp32906 | How To Make A Wrap Or Roll ( Wraps and Rolls) | NA | Veg | [] | 5 mins | 0 mins | [Indian Wraps, No Cooking Veg Indian] | 1Makes 1 wrap/roll | Indian | Wraps and rolls are handy. They are fuss-free and can be made quickly, packed and enjoyed on-the-go. You can use different flours like plain flour, whole wheat flour or corn flour to make the covering. You can also perk up the flavor by adding spinach or beetroot puree. Limited only by your imagination, you can stuff them with various combinations of ingredients. It is easy to carry and an exciting mode of serving healthy veggies to your kids. Stuff with your leftover subzi or toss some in a myriad of sauces and create a juicy mixture. To make a perfect wrap place a roti on a clean dry surface and put a portion of stuffing in a row in the center of the roti and roll it up tightly. Cover with aluminum foil or butter paper. You can even secure it using a toothpick or cut them into two equal portion and serve as an appetizer with ketchup and chutney. Try similar recipes like Vegetable and Noodle Wrap or Spinach Tahini Wrap. | [Place the filling in a single row in the centre of the roti., Fold the two opposite ends of the roti over the stuffing., Start rolling the roti from one open end over the 2 folded sides., Roll the entire roti tightly and wrap a tissue paper around it.] | [Not Given] | how-to-make-a-wrap-or-roll--wraps-and-rolls-32906r |
| rcp36909 | How To Make and Fill Up A Paper Piping Bag ( Cakes and Pastries) | NA | NA | [] | 5 mins | 0 mins | [Basic Indian Dessert Recipes] | 1Makes 1 piping bag | Indian | Piping is one of the prettiest ways to decorate cakes, and is really an art form in its own right. Piping bags are used for decorating and icing the cake. Disposable piping bags are readily available. They can also be made of canvas with a plastic lining or with butter paper. | [Cut a 250 mm. (10”) square out of grease-proof paper. Use a smaller size if you need it for less icing. Use a smaller size if you need it for less icing., Fold in half diagonally to form a triangle., Working with the long side facing away from you, pull one corner into the centre., Hold in place while bending in the other corner and wrapping tightly to form a cone shape., Tuck upstanding ends inside the paper cone and fold down to secure. Spoon the melted chocolate into the bag. Fold down the bag to seal. Snip off the tip gently and apply pressure to pipe out contents. Practice will make you perfect., The end of your bag needs to be measured and cut to fit the nozzle. Drop the cone shaped base, narrow end down, into the pastry bag, forcing it as far as it will go. The piping bag is ready to use., Now, you need a tall glass or narrow bowl to hold the bag while filling and to place the filled pastry bag when not in use. An empty pringle's potato chip can works well too., Once you have that, drop the bag into the glass or can, drape the top of the bag over the rim, as it will keep it open for you while you fill it. Also, place bag, tip side down, in the glass or can when not in use.] | [Not Given] | how-to-make-and-fill-up-a-paper-piping-bag--cakes-and-pastries-36909r |
| rcp3051 | How To Make Barley Water for Babies ( Above 6 Months) | NA | NA | [barley (jau)] | 1 mins | 10 mins | [Pressure Cooker, Presssure Cooker Soups, Diarrhea Hyperthyroidism Diet, Jaundice Diet Home Remedies, Post Surgery Full Fluid Diet] | 1Makes 1 cup | NA | Barley water for babies | how to make barley water for babies | homemade barley water for infants | with 10 amazing images. Barley is a protein-rich cereal that will do wonders for your baby. This Barley Water for Babies is a nutritious weaning food which is easy and simple to make and will not take up too much of your time during this busy and stressful timeframe, when your baby demands a lot of your attention. You can start with plain Barley Water for Babies, when you begin weaning, and once the child is 10 to 12 months old, you can start flavouring it with jaggery, if your paediatrician approves. Enjoy Barley water for babies | how to make barley water for babies | homemade barley water for infants with detailed step by step photos. | [To make barley water for babies, combine the barley and 1½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Blend in a mixer till smooth., Strain the barley mixture using a strainer., Serve the barley water for babies lukewarm.] | [Energy, 40 cal, Protein, 1.4 g, Carbohydrates, 8.4 g, Fiber, 0.5 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 1.1 mg] | how-to-make-barley-water-for-babies--above-6-months-3051r |
| rcp42237 | How To Make Basmati Rice in A Pressure Cooker, Indian Style | Lunch | Veg | [long grained rice (basmati), salt] | 2 mins | 10 mins | [Indian Veg Recipes, Indian Lunch, Pressure Cooker] | 4Makes 4 cups | Indian | basmati rice in a pressure cooker recipe | how to cook basmati rice in a pressure cooker | Indian style basmati rice recipe | with 10 amazing images. It’s easy to make basmati rice in a pressure cooker as pressure cooking has made life easier for us by reducing the time taken to cook many dishes! Indian style basmati rice can also be cooked using this handy tool, if you use the right amount of water and cook it for the right duration of time. We show you step by step on how to cook basmati rice in a pressure cooker? Notes on making basmati rice in a pressure cooker. 1. To cook basmati rice in a pressure cooker, pick and clean long-grained rice. Choose a good quality, aged rice to get perfectly cooked rice. 2. Wash long-grained rice (basmati) under running water or in a bowl 2-3 times until the water runs clear and transfer to a deep bowl. Washing helps to remove the extra starch from the rice. 3. Soak the rice as soaking is very important, it reduces the cooking time of rice. The rice grain will absorb moisture and you’ll be less likely to have broken grain while cooking. 4. The amount of water while making rice in the cooker is very important, to make perfectly non-sticky and fluffy rice. If you enjoy softer mushy rice, increase the amount of water. For making pulao or fried rice, spread this rice in a plate and allow it to cool completely. You can drizzle little oil while spreading so, the rice grains stay separate and don’t stick. basmati rice in a pressure cooker can be served hot with a dollop of ghee, along with a sabzi and dal, or used to make many delectable rice dishes. Learn how to make basmati rice in a pressure cooker recipe | how to cook basmati rice in a pressure cooker | Indian style basmati rice recipe | with detailed step by step recipe photos and video below. | [To make basmati rice in a pressure cooker recipe, soak the rice in enough water for 30 minutes. Drain well., Combine the rice, salt and 1½ cups of water in a pressure cooker, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Use basmati rice as required.] | [Energy, 148 cal, Protein, 2.9 g, Carbohydrates, 33.6 g, Fiber, 1.8 g, Fat, 0.2 g, Cholesterol, 0 mg, Vitamin A, 0 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.8 mg, Vitamin C, 0 mg, Folic Acid, 3.4 mcg, Calcium, 4.3 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0 mg, Potassium, 0 mg, Zinc, 0.6 mg] | how-to-make-basmati-rice-in-a-pressure-cooker-indian-style-42237r |
| rcp41860 | How To Make Bread Crumbs | NA | NA | [bread] | 2 mins | 0 mins | [Oven, Mixer] | 1Makes 1 cup | NA | how to make bread crumbs recipe | homemade Indian bread crumbs | quick and easy toasted breadcrumbs | how to make bread crumbs from leftover bread | with 8 amazing images. how to make bread crumbs recipe is a simple and easy way of making bread crumbs at home. Learn how to make bread crumbs from leftover bread. To make quick and easy toasted breadcrumbs, place all the bread slices on a baking tray and bake it in a pre-heated oven at 200°c (400°f) for 15 minutes. Allow it to cool completely. Once cooled break them into pieces and blend them in a mixer to a fine coarse powder. Use as required or store it in an air-tight container in the refrigerator. Homemade bread crumbs – this ingredient immediately reminds you of rolls, cutlets and other yummy starters. Indeed, many a scrumptious snack is coated with bread crumbs before deep-frying to get a special crumbly-crispy texture. Rather than buying bread crumbs from outside, you can easily make quick and easy toasted breadcrumbs at home within two minutes and stock it in the refrigerator for up to a month. You need not step out to buy the bread slices. You can make best use of leftover bread slices for bread crumbs from leftover bread. To make whole wheat bread crumbs, you need to use whole wheat bread slices. You don’t need to trim the edges, unless you want a uniform light colour. Tips for homemade bread crumbs. 1. If you do not have an oven, you can toast the bread slices in a pop-up toaster and then proceed as per the recipe. 2. Alternatively, you can cook them on a hot tava on a slow flame till they turn brown and crisp. 3. It would be best to keep the bread slices at room temperature at least an hour before toasting, in case you have refrigerated them. The drier the bread slices are, the better they will toast. Use it to make tasty recipes like the Aloo Cheese Croquettes or Biryani Aranchini Balls. Enjoy how to make bread crumbs recipe | homemade Indian bread crumbs | quick and easy toasted breadcrumbs | how to make bread crumbs from leftover bread | with step by step photos. | [Place all the bread slices on a baking tray and bake it in a pre-heated oven at 200°c (400°f) for 15 minutes. Allow it to cool completely., Once cooled break them into pieces and blend them in a mixer to a fine coarse powder., Use as required or store it in an air-tight container in the refrigerator.] | [Energy, 490 cal, Protein, 15.6 g, Carbohydrates, 103.8 g, Fiber, 0 g, Fat, 1.4 g, Cholesterol, 0 mg, Sodium, 0 mg] | how-to-make-bread-crumbs-41860r |
| rcp42745 | How To Make Chaas , Indian Buttermilk Recipe | BreakFast | NA | [curd (dahi), salt] | 5 mins | 0 mins | [Healthy Indian Recipes, Gujarati Drinks, Breakfast, Indian Drinks / Sharbats, Quick breakfast, Indian Party, Healthy Indian Breakfast] | 3Makes 3 glasses | Gujarati | healthy chaas recipe | protein and calcium rich chaas | 2 ingredient chaas recipe | with 7 amazing images. healthy chaas recipe is a protein and calcium rich chaas made of just 2 ingredients, curd + salt. A meal without chaas seems so incomplete! This awesome Indian thirst quencher not only tastes good but also aids in digestion. Ummmmm. . . No one can stop with just one glass of this tantalising version of healthy chaas. All you need to make chaas is curd and salt. It is one of the easiest desi coolants to prepare, and requires just two ingredients and a couple of minutes. It is light and refreshing and tastes best when chilled, so make this Indian buttermilk ahead of time and store it in the refrigerator. Tradionally, chaas is made by churning or mixing yogurt and water with madhani also known as whipper. healthy chaas is super easy and quick to make. All you need to do is take curd in a bowl and whisk it. This helps in getting a uniform mixture on blending. We have used homemade curd for the healthy chaas recipe. Add salt. Add cool water and whisk well. If you want room temperature chaas then add normal water. In case you don’t have cold water then add some ice-cubes to make chilled buttermilk. The quantity of water can be increased or decreased as per the consistency you prefer. Our healthy and easy chaas is ready!! Serve chilled healthy chaas on hot summer afternoons and watch your family’s energy levels rise instantly. However, remember this is more of a day-drink. healthy chaas is basically a yogurt based drink which cools your system from the inside and is known differently in different regions of India. Basically is very famous in Gujarat and Rajasthan. You can enjoy 2 ingredient chaas with a meal, or even in between when you feel thirsty! healthy chaas is one of the best drinks to sip on when you want to refresh yourself on a hot summer’s afternoon. As a Gujarati, we prepare and consume chaas with each and every meal. My meal is incomplete without consumption of buttermilk! Aside from this healthy chaas recipe, try our other chaas recipes like Pudina Chaas, Masala Chaas, Salted Chaas and our Low-Fat Chaas which is perfect for diabetics, heart and weight loss. Learn to make healthy chaas recipe | protein and calcium rich chaas | 2 ingredient chaas recipe | with detailed step by step photos and video below. | [To make chaas, combine the curds and salt in a deep bowl and whisk well., Add 2½ cups of chilled water and whisk well., Serve the chaas chilled.] | [Energy, 117 cal, Protein, 4.3 g, Carbohydrates, 5 g, Fiber, 0 g, Fat, 6.5 g, Cholesterol, 16 mg, Sodium, 19 mg] | how-to-make-chaas--indian-buttermilk-recipe-42745r |
| rcp42964 | How To Make Cheese Powder | NA | NA | [bread crumbs, grated processed cheese, turmeric powder (haldi), kashmiri red chilli powder, salt] | 5 mins | 0 mins | [Continental food, Microwave, Microwave, Mixer] | 1Makes 0.75 cup | NA | cheese powder recipe | homemade cheese powder | cheese powder seasoning | with 16 amazing images. Cheese popcorns is every kids and adults favourite! What if you can make this cheese powder at home. Learn how to make cheese powder recipe | homemade cheese powder | cheese powder seasoning | This cheese powder recipe is very easy to make at home using staple ingredients available in your kitchen, that too in a microwave. If you do not have microwave you can make this recipe in otg and pan by following same steps at 170 C for 5 minutes or place an aluminium paper at the bottom of the pan and cook on slow flame until the cheese melts. This cheese powder seasoning tastes best when made using processed cheese but you can use any cheese of you liking. Store this homemade cheese powder for a month and use as an when required to season your nachos, French fries or popcorns etc. Kids will enjoy this homemade cheese popcorn over a weekend cartoon movie; serve in cute paper buckets or cones. Tips to make cheese powder: 1. Store the cheese powder in an airtight container in cool dry place, keep away from sunlight. 2. You can also add little garlic powder if you like the flavour. 3. Its mandatory to use processed cheese to make this recipe for intense cheese flavour. Enjoy cheese powder recipe | homemade cheese powder | cheese powder seasoning | with detailed step by step photos. | [To make cheese powder, in a microwave safe plate, sprinkle 2 tbsp of bread crumbs and arrange the grated processed cheese evenly over it., Microwave it on medium power for 7 to 8 minutes. Keep aside and allow it to cool until it becomes crispy., Once cooled, break them into pieces and put in the mixer., Add the remaining 2 tbsp breadcrumbs, turmeric powder, kashmiri chilli powder and salt to taste., Blend it till fine powder. Transfer the cheese powder into a clean, dry airtight container and store the cheese powder in the refrigerator for 1 month., Use this cheese powder as a seasoning to your popcorns, nachos, french fries etc.] | [Energy, 288 cal, Protein, 19.6 g, Carbohydrates, 7.1 g, Fiber, 0 g, Fat, 20.1 g, Cholesterol, 80 mg, Sodium, 996 mg] | how-to-make-cheese-powder-42964r |
| rcp32646 | How To Make Coconut Milk, Healthy Coconut Milk | NA | NA | [grated coconut, water] | 15 mins | 0 mins | [Healthy Indian Recipes, Kerala Cuisine, Thai Basic, Mixer, Iron Rich Indian recipes, Lactose Free Dairy Free, Vitamin E Rich] | 2Makes 1.5 cups (21 tbsp ) | Kerala | how to make coconut milk | Indian style homemade coconut milk | healthy coconut milk | with amazing 10 images. Nothing better than Indian style homemade coconut milk with it's soothing flavour, pleasing aroma and rich mouth-feel which have a knack of warming the soul! This wonderful coconut milk is used often in South Indian recipes, especially in Kerala. It is also a common ingredient in Thai cooking. However, the use of Indian style homemade coconut milk extends beyond being merely an ingredient. Slightly sweetened coconut milk is an all-time favourite accompaniment for Appam and Idiyappam. It is poured over the spongy Aapam and allowed to soak for a few seconds, after which the dish is enjoyed as such or with a spicy curry. Though, coconut milk and coconut milk powder are easily available in the market yet homemade coconut milk is healthy and more hygienic. I prefer making coconut milk at home when I am making any Thai or South Indian dishes that use coconut milk. how to make coconut milk is very simple and quick, all you need to do is grate fresh coconut and transfer to a mixer jar. Further, add warm water which will help coconut soften. Blend it very well. Next, place a muslin cloth on a deep bowl. Strain the blended coconut milk through the damp muslin cloth and squeeze it using hands. Store coconut milk in an air-tight container in the refrigerator and use as required. homemade coconut milk is made from just freshly grated coconut and water and hence is a healthy coconut milk. Coconut milk contains some amount of potassium which is beneficial for those with high blood pressure. The lauric acid present in coconut milk has a positive effect on cholesterol levels improves heart health too. Mildly-sweetened Coconut Milk is also enjoyed as a beverage at times, as it has a soothing and healing effect on our body – to the extent that it can cure mouth ulcers. Coconut Milk can be stored for two days in the fridge, in a dry and airtight container. Enjoy how to make coconut milk | Indian style homemade coconut milk | healthy coconut milk | recipe with detailed step by step pictures and video below. | [Combine the coconut and 1 cup of warm water in a mixer and blend till smooth., Strain on a damp muslin cloth in a deep bowl and squeeze it with your hands., Store the homemade coconut milk in an air-tight container in the refrigerator and use as required.] | [Energy, 32 cal, Protein, 0.3 g, Carbohydrates, 0.9 g, Fiber, 1 g, Fat, 3 g, Cholesterol, 0 mg, Sodium, 1.4 mg] | how-to-make-coconut-milk-healthy-coconut-milk-32646r |
| rcp33531 | How To Make Coriander Cumin Seeds Powder | NA | NA | [coriander (dhania) seeds, cumin seeds (jeera), cloves (laung / lavang), bayleaves (tejpatta)] | 1 mins | 3 mins | [Mixer] | 2Makes 2.25 cups | NA | how to make coriander cumin seeds powder recipe | how to make dhania jeera powder | coriander cumin seeds powder at home | with amazing 14 images. The Coriander Cumin Seeds Powder is an essential ingredient in every Indian kitchen. We show you how to make coriander cumin seeds powder which is also known as dhania jeera powder in Hindi. Give life to your sabzis with this simple but effective Indian coriander cumin seeds powder spice-mix! As the name coriander cumin seeds powder suggest it is powdered form of cumin and coriander seeds. dhania jeera powder is prepared by roasting and grinding both the seeds in a mixer along with bay leaves and cloves. However, it is readily available in market but making it at home is anytime better as it is hygienic, efficient and fresh. coriander cumin seeds powder can be stored for about 4-6 months, but will lose its flavour and aroma over time. So, I would suggest to prepare and keep small stocks of the coriander cumin seeds powder. Also, you can place a small piece of asafeotida in the container that you store it in as it will prevent any kind of spoilage. coriander cumin seeds powder is used in most Indian subzis it does a wonderful job of imparting a homely but appetizing aroma and flavour. We show you how to make coriander cumin seeds powder recipe in just four ingredients, dhania, jeera, cloves and bay leaves and is easy to make. You can also arm yourself with other masalas like the Chaat Masala or Malvani Masala. Learn how to make coriander cumin seeds powder recipe | how to make dhania jeera powder | coriander cumin seeds powder at home | with step by step photos below. | [To make coriander cumin seeds powder, put the coriander seeds in a broad non-stick pan and dry roast on a medium flame for 1 to 2 minutes. Transfer them on a plate and keep aside to cool for 2 to 3 minutes., Put the cumin seeds in a broad non-stick pan and dry roast on a medium flame for 1 minute. Transfer them on a plate and keep aside to cool for 2 minutes., Combine the roasted coriander seeds, cumin seeds, cloves and bay leaves in a mixer and blend to a smooth and fine powder., Store the coriander cumin seeds powder refrigerated or at room temperature in an air-tight container and use as required.] | [Energy, 24 cal, Protein, 1.8 g, Carbohydrates, 3.4 g, Fiber, 2.3 g, Fat, 0.3 g, Cholesterol, 0 mg, Vitamin A, 3735.7 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.4 mg, Vitamin C, 72.9 mg, Folic Acid, 0 mcg, Calcium, 99.4 mg, Iron, 0.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 31.5 mg, Potassium, 138.2 mg, Zinc, 0.2 mg] | how-to-make-coriander-cumin-seeds-powder-33531r |
| rcp1108 | How To Make Cream Cheese At Home | NA | NA | [milk, vinegar, fresh cream, salt] | 5 mins | 5 mins | [Basic Indian Dessert Recipes, Non-stick Pan, Calcium Rich Indian Recipes, Phosphorus Rich Foods, Calcium Rich Desserts, Calcium Rich International Recipes] | 1Makes 1 cup (14 tbsp ) | Indian | cream cheese recipe | Indian style cream cheese | homemade cream cheese | with 17 amazing images. cream cheese is readily available in shops nowadays, but making it at home using this recipe is not only economical but also makes the final product really good. Learn how to make cream cheese recipe | Indian style cream cheese | homemade cream cheese | Indian style cream cheese is a fabulous addition to any sandwich or salad, and also handy to make different spreads, dips and cheese cakes. It instantly imparts a delectable taste and enjoyable creaminess to the dish. Here we show you how to make authentic, super tasty homemade cream cheese, which is sure to please you with its natural flavour and lusciousness. Tips to make cream cheese: 1. Make sure to use full fat milk. 2. Store in an air tight container in refrigerator for 2 days. 3. You can add any flavorings to the dip like vanilla extract, garlic powder etc. Enjoy cream cheese recipe | Indian style cream cheese | homemade cream cheese | with detailed step by step photos. | [To make cream cheese, boil milk in a deep pan, remove from the flame., Add the vinegar and mix gently using a spatula or till the milk curdles., Strain it with the help of a sieve or muslin cloth., Pour chilled water and squeeze out all the excess water from the paneer., Transfer the mixture into a mixer, add fresh cream and salt to taste., Blend it well until smooth., Use the homemade cream cheese as required or store in an air tight container in refrigerator for 2 days.] | [Energy, 86 cal, Protein, 3.1 g, Carbohydrates, 4 g, Fiber, 0.1 g, Fat, 4.7 g, Cholesterol, 11.4 mg, Sodium, 13.7 mg] | how-to-make-cream-cheese-at-home-1108r |
| rcp2790 | How To Make Curd Or Dahi At Home | BreakFast | Veg | [milk, curd (dahi)] | 5 mins | 6 mins | [Indian Veg Recipes, Pan, Healthy Indian Acidity recipes, Acidity Breakfast and Snacks, Jaundice Recovery Diet, Post Surgery Full Fluid Diet] | 5Makes 5 cups | Indian | curd recipe | dahi recipe | how to make curd | homemade dahi | full fat curds. Curds or ‘dahi’ is a dairy product made by coagulating milk which leads to curdling. It is mostly made at home in every Indian household. Indians like to have homemade dahi any time of the day – not only with their meals but also as a snack! The process of making full fat curds at home is very simple, all you need to do is follow proper procedure and method. We show you how to make curd. To make dahi, firstly you need to choose correct milk that is full fat milk. If you do not choose milk correctly, you will get watery dahi with excessive whey. We have started with heating little water in a pan, so that the milk doesn't burn. Rotate the pan so that the milk doesn't scorch as the water may make a protective layer, remaining water is then discarded. Then, boil the milk for 6-8 mins, allow it to cool till it is lukewarm. Once the temperature of the milk comes down, take a patila or a vessel you want to set curd in, add little full fat curd also known as jaman or starter which will help in setting the curd. Spread the curd evenly and pour the milk over it. Make sure the milk is not hot as it may lead to curdling of curd and it may not yeild creamy curd. Mix well, cover and let it rest in a warm place for 5-6 hours. After 5-6 hours, you'll find the curd set and put it in the refrigerator or else it will turn sour. The best part is that curd is quite easy to make at home and inexpensive. It is however important to have a sample of homemade curd to make good curds as store-bought ones don’t work most of the time. So, if you do not have curds made the previous day, try to get a tablespoon or two of it from a neighbour or good friend. Some dishes like parathas seem incomplete if they are not served with full fat curds.. Curd is not only relished plain, but also used to make wonderful dishes like Kadhis and raitas. Not only that, good fresh curd is essential to make chaats like Dahi Puri, Dahi Vadas, Moong Dahi Misal and Dahi Kachori too. Check our collection of recipes using curd. Enjoy curd recipe | dahi recipe | how to make curd | homemade dahi | full fat curds | with detailed step by step photos. | [To make the curd, warm the milk., Add the curds, mix well and cover., Keep aside until the curds set (approximately 5 to 6 hours). During the cold climate, place inside a cupboard or closed oven to set., Refrigerate after the curd have set and use as required.] | [Energy, 238 cal, Protein, 8.7 g, Carbohydrates, 10.2 g, Fiber, 0 g, Fat, 13.2 g, Cholesterol, 32.5 mg, Sodium, 38.6 mg] | how-to-make-curd-or-dahi-at-home-2790r |
| rcp43066 | How To Make Garlic Paste | NA | NA | [garlic (lehsun), salt, oil] | 5 mins | 0 mins | [different kinds of Indian chutney, Mixer] | 18Makes 18 tbsp | Indian | garlic paste recipe | Indian style homemade garlic paste | how to make garlic paste | how to store lahsun paste | with 10 amazing images. Indian style homemade garlic paste is a basic yet staple recipe used in many cuisines around the world and serves as a base for a wide range of dishes. Learn how to make garlic paste recipe | Indian style homemade garlic paste | how to make garlic paste | how to store lahsun paste | Homemade garlic paste is a versatile and flavorful condiment made by blending fresh garlic cloves into a smooth and aromatic puree which gives you a very authentic taste. To make garlic paste recipe, add 2 cups peeled garlic, salt and 2 tsp oil in the mixer jar and blend till smooth without using any water. Transfer the mixture in an airtight container, and store it in the refrigerator upto 1 week. Makes 18 tablespoons. You will find that homemade garlic paste has a fresher and more dynamic flavour than store-bought ones. Plus, it is devoid of harmful preservatives. Sometimes, commercial brands use vinegar for preservation, which changes the flavour of the paste. Garlic paste is commonly used in subzis, parathas, Indian snacks, Indian wraps, Indian soups and Indian stir fries. Indian style homemade garlic paste is easy to make and can be stored in a deep freezer for around two months. Alternatively, you can make small and fresh batches once in a while and store in the refrigerator for upto a week. You can check out our other homemade paste recipes like homemade ginger garlic paste, homemade green chilli paste, homemade chilli garlic paste. pro tips to make garlic paste: 1. If you are using the garlic paste immediately, you can skip the oil. However, adding oil to the garlic paste will help to preserve it longer. 2. Always ensure that the container you use for storage is airtight to prevent moisture and air from affecting the quality of the garlic paste. 3. Before using it to make the recipe, thaw it for 1 hour. Enjoy garlic paste recipe | Indian style homemade garlic paste | how to make garlic paste | how to store lahsun paste | with detailed step by step photos. | [To make garlic paste recipe, add garlic, salt and oil in the mixer jar and blend till smooth without using any water., Transfer the mixture in an airtight container, and store it in the refrigerator upto 1 week., If you want to store the homemade garlic paste for longer period, store it in the deep freezer in an airtight container or in an ice cube tray for upto two months and use as require.] | [Energy, 23 cal, Protein, 1 g, Carbohydrates, 3.3 g, Fiber, 0.8 g, Fat, 0.6 g, Cholesterol, 0 mg, Sodium, 44.5 mg] | how-to-make-garlic-paste-43066r |
| rcp42729 | How To Make Green Chilli Paste | NA | Veg | [chopped green chillies, salt] | 2 mins | 0 mins | [Indian Veg Recipes, Side Dishes, Easy Indian Veg, Mixer] | 1Makes 0.75 cups | Indian | green chilli paste recipe | Indian green chilli paste | how to make and store green chilli paste at home | green chilli paste for cooking | with 15 amazing images. green chilli paste recipe | Indian green chilli paste | how to make and store green chilli paste at home | green chilli paste for cooking is an important ingredient in the Indian kitchen that is really simple to make and gives a kick to any recipe. Learn how to make and store green chilli paste at home. To make green chilli paste, combine the green chillies and salt in a mixer jar and blend into a coarse paste. Transfer the paste into an air-tight container, and store it in the refrigerator for up to 1 week. Use as required. Fresh green chillies are grinded up into a smooth paste which can be stored for a long time. It is used in most regional Indian cuisines, and is therefore readily available in the market as well but the fresh Indian green chilli paste always tastes better. Green chilli paste for cooking is a simple two-ingredient recipe, and you can make it within a few minutes. The paste is much easier to add to recipes and hence reduces the effort and time of cooking the dish. Considering that the paste is so easy to make at home, we suggest you make a small batch and keep it handy in the fridge at all times. It stays fresh for a week when stored in the refrigerator. You can also store green chilli paste made at home in a deep freezer for 2 months. Remember not to use a glass jar while storing in a deep freezer. You can use this Indian green chilli paste in almost every dish you cook – right from rotis to pulaos and even a variety of snacks and sabzis. Try recipes like matar poha, malai kofta, cheese onion and green pea pulao and palak paratha. Tips for green chilli paste. 1. Make sure you use dark green chillies, not light, because it is these dark chillies that give the intense flavour. Light green chillies are less spicy. 2. Do not miss out on adding salt, as it acts as a preservative and also maintains the green colour of the green chilli paste. 3. If you wish you can add 1 tsp oil while blending. This will add smoothness to the paste and also act as an additional preservative. You can try other paste recipes like ginger garlic paste and ginger green chilli paste. Enjoy green chilli paste recipe | Indian green chilli paste | how to make and store green chilli paste at home | green chilli paste for cooking | with step by step photos | [To make green chilli paste , combine the green chillies and salt in a mixer jar and blend into a coarse paste., Transfer the paste into an air-tight container, and store it in the refrigerator for up to 1 week., Use as required., To store this green chilli paste for longer period, store it in the deep freezer. It stays fresh for upto 2 months.] | [Energy, 53 cal, Protein, 3.5 g, Carbohydrates, 3.6 g, Fiber, 8.2 g, Fat, 2.7 g, Cholesterol, 0 mg, Sodium, 775.2 mg] | how-to-make-green-chilli-paste-42729r |
| rcp42397 | How To Make Homemade Apple Sauce | NA | NA | [chopped apples] | 5 mins | 8 mins | [Indian Dips / Sauces, Basic Indian Dessert Recipes, Desserts for Entertaining, Western Party] | Makes 0.50 cups (7 tbsp ) | Indian | Apple Sauce is a pretty handy ingredient, which lets you add a pleasantly fruity touch to any dish, especially desserts and steel-cut oats recipes. It can be made easily and quickly and is pretty healthy as you do not need to sweeten it with sugar or any other sweetener. To get this natural sweetness, you need to use red apples. Green apples are sour and will not serve the purpose. Once cooked, store the homemade apple sauce in an airtight container in the fridge, where it stays good for at least five days. Use it as a topping on desserts , pancakes or steel-cut oats breakfast recipes. | [Combine the apples and ¾ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 8 minutes, while stirring occasionally., Cool slightly and blend in a mixer till smooth., Serve or store in an air-tight container in the fridge. Use as required.] | [Energy, 10 cal, Protein, 0 g, Carbohydrates, 2.2 g, Fiber, 0.5 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 4.6 mg] | how-to-make-homemade-apple-sauce-42397r |
| rcp42499 | How To Make Homemade Chocolate Chips | NA | NA | [chopped dark chocolate] | 5 mins | 1 mins | [Basic Indian Dessert Recipes, Microwave] | Makes 0.5 cup (7 tbsp ) | Indian | how to make homemade chocolate chips recipe | how to make choco chips | how to make chocolate chips with chocolate bar | choco chips for cake and cookies | with 20 amazing images. how to make homemade chocolate chips recipe | how to make choco chips | how to make chocolate chips with chocolate bar | choco chips for cake and cookies are a wonderful addition in bakery products. Learn how to make chocolate chips with chocolate bar. To make homemade chocolate chips, put the chocolates in a microwave safe bowl and microwave on at 180 watts for 50 seconds and mix well. Cool it slightly and pour it in a piping bag and make a small hole at the tip using a scissor. Place a parchment paper in an aluminium tray. Now, pipe out small chocolate droplets over it at regular intervals, till all the chocolate is over. Refrigerate it for 1 hour. Scrape it carefully using a butter knife. Use it immediately or store it in an air-tight container in the freezer and use as required. It stays fresh for 30 days. Chocolate Chips is a very common ingredient used in baking, and those who bake frequently are sure to add it as part of their monthly shopping list! Here is a simple recipe that tells you how to make chocolate chips with chocolate bar. It requires a little patience but is not difficult, and it is definitely worth the effort because it tastes so good. Choco chips can be made using white chocolate or milk chocolate. It is a wonderful addition to cakes , cookies and other desserts. It can be used as a simple but exquisite topping for ice-creams and sundaes. Use the choco chips for cake and cookies to make delicious recipes like Chocolate Chip and Oatmeal Cookies or Chocolate Chip Cookie Ice-Cream. Remember to store them in the freezer and not at room temperature. Tips for how to make homemade chocolate chips. 1. This is the dark chocolate we are using in India. You can use any dark chocolate as long as there is cocoa butter in the ingredients. 2. This is what a piping bag looks like to put the melted dark chocolate in. 3. Microwave at 180 watts as instructed and not at a very high wattage as the dark chocolate can get spoilt. 4. Make sure you chop the dark chocolate into small pieces. Enjoy how to make homemade chocolate chips recipe | how to make choco chips | how to make chocolate chips with chocolate bar | choco chips for cake and cookies | with step by step photos. | [Put the chocolates in a microwave safe bowl and microwave on at 180 watts for 50 seconds and mix well., Cool it slightly and pour it in a piping bag and make a small hole at the tip using a scissor., Place a parchment paper in an aluminium tray., Now, pipe out small chocolate droplets over it at regular intervals, till all the chocolate is over., Refrigerate it for 1 hour., Scrape it carefully using a butter knife., Use it immediately or store it in an air-tight container in the freezer and use as required. It stays fresh for 30 days.] | [Energy, 53 cal, Protein, 1.1 g, Carbohydrates, 3.4 g, Fiber, 0 g, Fat, 5.7 g, Cholesterol, 0 mg, Sodium, 0.4 mg] | how-to-make-homemade-chocolate-chips-42499r |
| rcp42465 | How To Make Homemade Ghee, Clarified Butter | NA | Veg | [white butter] | 2 mins | 20 mins | [Indian Veg Recipes, Indian Butter] | 2Makes 1.5 cups (21 tbsp ) | Indian | how to make ghee at home recipe | how to make ghee from milk, milk cream, white butter | easy homemade ghee from malai | how to make desi ghee | with 16 amazing images. how to make ghee at home recipe | how to make ghee from milk, milk cream, white butter | easy homemade ghee from malai | how to make desi ghee is the traditional way of making ghee at home from scratch. Learn how to make ghee from milk, milk cream. To make ghee at home, put the white butter in an aluminium deep pan, mix well and cook on a slow flame for 20 minutes, while stirring it occasionally and scrapping the sides. Strain the mixture. Store in an air-tight container and use as required. No store-bought ghee can ever match the fresh aroma and rich taste of easy homemade ghee from malai. Many Indians feel satisfied only with homemade ghee, and make it often at home. This recipe shows you how to make perfect homemade ghee from milk. It is perfect for amateurs to learn how to make ghee with step by step images. To make desi ghee is easy to make and can be stored in an airtight container for a long time. To get thick malai on top of hot milk, ensure to buy full fat milk. After cooling it the malai should be removed and collected in a big container for about 2 weeks. At this stage remember to store the malai in the refrigerator. To make ghee from milk, milk cream, white butter, separate out the white butter from the malai by adding cold water. Finally, this white butter is boiled in a traditional thick bottom pan to get desi ghee. The easy homemade ghee from malai is wonderful for smearing on rotis and chapatis, for cooking parathas, tempering dal and much more! South Indian love to top their hot rice with ghee before mixing in the sambhar , rasam or chutneys. This easy homemade ghee was always believed to be the culprit for heart diseases. However, recently it has been acknowledged with health benefits. The presence of butyrate (a short chain fatty acid) in ghee is known to reduce inflammation, while the MCT (medium chain triglycerides) in it are known to be not stored in the body and instead used as an energy boost. This is beneficial for weight watchers. However, considering the amount of calories and fats it lends, the quantum of ghee consumption has to be restricted to 1 tsp to 2 tsp per day. Read all benefits of ghee. Tips for how to make ghee at home. 1. Before boiling milk, remember to add 2 tbsp of water to avoid the milk from sticking to the pan. 2. After boiling milk, instead of cooling for 2 hours if you store it in the refrigerator and remove the malai the next day, you will get a greater yield of the malai. 3. While cooking white butter to make ghee, ensure you cook it on a slow flame, otherwise it will froth and spill over, and also lose its aroma. Enjoy how to make ghee at home recipe | how to make ghee from milk, milk cream, white butter | easy homemade ghee from malai | how to make desi ghee | with step by step images. | [Put the white butter in an aluminium deep pan, mix well and cook on a slow flame for 20 minutes, while stirring it occasionally and scrapping the sides., Strain the mixture., Store in an air-tight container and use as required.] | [Energy, 116 cal, Protein, 0.1 g, Carbohydrates, 0 g, Fiber, 0 g, Fat, 13.1 g, Cholesterol, 34.8 mg, Sodium, 1.8 mg] | how-to-make-homemade-ghee-clarified-butter-42465r |
| rcp42374 | How To Make Homemade Skimmed Milk | NA | NA | [milk] | 2 mins | 10 mins | [Non-stick Pan, Diabetic recipes, Healthy Heart, Low Cholesterol, Low Calorie, Weight Loss, High Protein Indian recipes, Low Carb Diet] | 3Makes 3 cups | Indian | how to make skimmed milk recipe | how to make skim milk from whole milk | homemade skimmed milk | how to make low fat milk at home | with 11 amazing images. how is skim milk made is a homemade version of low fat milk. Learn how to make how to make skim milk from whole milk. To make skim milk, boil the milk in a deep non-stick pan, which will take 8 to 10 minutes. Cool for atleast 2 to 3 hours. Put it in the refrigerator for atleast 10 to 12 hours. Remove the cream from the top. Repeat steps 1 to 4 two more times to get the skimmed milk. Use as required. Many people like to do their stuff themselves – some for kicks, some for the satisfaction of making it in their own kitchen, some for hygiene reasons and others because they like the quality of homemade foods. So, while skimmed milk is readily available in the market, here’s a recipe of homemade skimmed milk for those who want to make it at home in their own kitchen. To make skim milk from whole milk is a bit time consuming as the process of skimming the fat has to be repeated twice, but you get good, tasty almost fat-free milk. This homemade skimmed milk, which is devoid of fat and low in sodium, is healthy even for those with excess weight, diabetes and heart diseases who need to monitor their fat intake. Tips on how to make low fat milk at home. 1. Use a deep non-stick pan instead of a broad pan. 2. Let the milk boil completely, else the cream layer wouldn’t be thick and fat will remain in the milk. 3. Cool it very well, to remove the fat laden cream. 4. Repeat the procedure thrice, instead of twice if you think there is a need. You can also try Homemade Almond Milk Made with Soaked Almonds or Homemade Oat Milk. Enjoy how to make skimmed milk recipe | how to make skim milk from whole milk | homemade skimmed milk | how to make low fat milk at home | how is skim milk made. | [To make skimmed milk, boil the milk in a deep non-stick pan, which will take 8 to 10 minutes., Cool for atleast 2 to 3 hours., Put it in the refrigerator for atleast 10 to 12 hours., Remove the cream from the top., Repeat steps 1 to 4 two more times to get the skimmed milk. Use as required.] | [Energy, 351 cal, Protein, 12.9 g, Carbohydrates, 15 g, Fiber, 0 g, Fat, 19.5 g, Cholesterol, 48 mg, Sodium, 57 mg] | how-to-make-homemade-skimmed-milk-42374r |
| rcp42484 | How To Make Homemade White Butter, Safed Makhan Recipe | NA | NA | [cream] | 14 days | 0 mins | [Punjabi, Indian Butter, Janmashtami, Indian Freezer, Non-stick Pan] | 2Makes 1.5 cups (21 tbsp ) | Punjabi | how to make homemade white butter | safed makhan recipe | white butter recipe | 5 minutes desi makhan | with 11 amazing images. safed makhan recipe is a lusciousness and fresh homemade butter that is beyond comparison with any commercial brand. Learn how to make 5 minutes desi makhan. To make homemade white butter, safed makhan, boil 1 litre of full-fat milk daily for at least 2 weeks and each day remove the malai after boiling and slightly cooling it. After collecting it for 2 weeks and storing in an air-tight container in the freezer you will get approx. 2½ cups of fresh malai. After 2 weeks remove the air-tight container from the freezer and leave it at room temperature for at least 6 hours. Then to make the white butter, combine the fresh malai and 2 cups of ice cold water in a deep bowl and blend it using a hand blender for 3 to 4 minutes. The top layer is white butter. Who can resist topping their parathas with a dollop of homemade white butter, safed makhan or a dab on their toast? Although white butter is readily available in the market, here’s how to make white butter recipe, which will make your parathas and sandwiches all the more special. This homemade white butter has a special importance during Janmashtami. It is considered the food of Lord Krishna. Tips for making homemade white butter, safed makhan. 1. Keep collecting the malai formed on top of full fat milk. 2. Do not use readymade fresh cream. 3. Cow’s milk can be used, but it will give you less quantity of fresh malai. 4. Do not over churn the malai using a hand blender, else the safed makhan might split and not form a lump which is a must. You can store this homemade white butter, safed makhan in an airtight container in the fridge for two days. It lasts for longer, may be upto 1 to 2 months, if stored in the freezer. Enjoy how to make how to make homemade white butter | safed makhan recipe | white butter recipe | 5 minutes desi makhan | with step by step photos below. | [We have boiled 1 litre of full-fat milk daily for atleast 2 weeks and each day removed the malai after boiling and slightly cooling it. So after collecting it for 2 weeks and storing in an air-tight container in the freezer we got approx. 2½ cups of fresh malai., After 2 weeks we removed the air-tight container form the freezer and left it at room temperature for atleast 6 hours., Then to make the white butter, we combined the fresh malai and 2 cups of ice cold water in a deep bowl and blend it using a hand blender for 3 to 4 minutes., There will be a thick layer of butter formed , removed that in a deep bowl using a large spoon., Squeeze out all the water lightly by pressing it between your palms and put it again a deep bowl., Mix it well using a spoon., Serve or store in an air-tight container in the fridge, it will lasts for 2 days.] | [Energy, 70 cal, Protein, 0.5 g, Carbohydrates, 0.7 g, Fiber, 0 g, Fat, 7.4 g, Cholesterol, 0 mg, Sodium, 8.3 mg] | how-to-make-homemade-white-butter-safed-makhan-recipe-42484r |
| rcp42765 | How To Make Hung Curd | NA | Veg | [curd (dahi)] | 2 mins | 0 mins | [Indian Veg Recipes, Maharashtrian Sweet Dishes, Side Dishes, Basic Indian Dessert Recipes] | 1Makes 1 cup | Maharashtrian | hung curd | how to make hung curd | chakka dahi | homemade hung curd | with 9 amazing images hung curd is nothing but thick, creamy curd from which all the water has been drained. Who doesn’t love thick, creamy hung curd? Not just plain, but in any possible form, be it as a be it as a dip or a dessert! Also known as chakka dahi, this creamy dairy product is used to make desserts like Shrikhand, marinades for tandoori dishes, and tasty dips for starters. The taste as well as the mouth-feel of homemade hung curd is just too luscious to describe in words. In the summer, make sure you keep the curd in the fridge or it will turn sour and spoil the taste of any dish it is used to make. I would like to share some important tips to make the perfect homemade hung curd. 1. We have used thick curd made of full fat milk to make hung curd. You can buy the curd from a store or you can learn how to make curd with full fat milk. Make sure that the curd is fresh and not sour. 2. Hang the curd in a cool place, over a bowl, and let it stay that way for at least 1 hour. This will remove all the whey from the dahi. This whey (liquid) makes the curd watery. The curd will be creamy and thick once the whey is removed. This recipe shows you an easy and tested way to make Hung Curd at home. See detailed step by step photos of hung curd | how to make hung curd | chakka dahi | homemade hung curd recipe below. | [To make hung curd, in a deep bowl, place a strainer and put the muslin cloth over it., Add the curd and tie the edges of the muslin cloth together., Hang the curd in a cool place for at least 1 hour to remove the whey. Alternately you can place a heavy weight on the curd., Transfer to a bowl., Use the hung curd immediately or store in the fridge for up to 2 days and use as required., Hang the curds for atleast 3 hours and it will yield ¾ cup.] | [Energy, 468 cal, Protein, 17.2 g, Carbohydrates, 20 g, Fiber, 0 g, Fat, 26 g, Cholesterol, 64 mg, Sodium, 76 mg] | how-to-make-hung-curd-42765r |
| rcp42492 | How To Make Indian Tea Recipe ( Perfect Homemade Chai Recipe) | BreakFast | NA | [tea powder (chai ki patti), milk, sugar] | 2 mins | 5 mins | [Maharashtrian, Maharashtrian Breakfast, Breakfast, Tea, Chai, High Tea Party, Post Surgery Full Fluid Diet] | 2Makes 2 cups | Maharashtrian | Indian tea recipe | homemade chai | how to make cutting chai | easy chai recipe | with 9 amazing images. Indian tea recipe | homemade chai | how to make cutting chai | easy chai recipe is a cuppa made in almost every Indian household in the morning. Learn how to make cutting chai. To make Indian tea, combine all the ingredients along with 1½ cups of water in a non-stick saucepan and boil on a medium flame. When the mixture boils till the brim, reduce the flame to slow to prevent it from spilling out and continue to boil for 3 to 4 minutes, while stirring continuously. Strain immediately using a strainer and discard the tea powder mixture. Serve the indian tea immediately. Indians like their tea with milk – and that does not mean just adding a spot of milk to the tea after infusion. Cutting chai is made by cooking the tea leaves in a mixture of milk and water, till it acquires a rich hue, aroma and flavour. These three – that is, colour, aroma and taste – set the benchmark for a cuppa. All three need to be perfect for the easy chai recipe to be refreshing and enjoyable! If you like sugar in your tea, it is best to add it while the tea boils because it enriches the colour and aroma too. This recipe tells you how to make a perfect cup of homemade chai. Tips for Indian tea. 1. Use a saucepan to make tea if possible, as it is easier to boil tea in it. 2. You can also boil the tea leaves, sugar and water first and then add milk if you wish to. 3. After the first boil always reduce the flame to low, to avoid the tea from spilling. Try other Indian Tea Indian Tea recipes like Elaichi Tea or Masala Chai. Enjoy Indian tea recipe | homemade chai | how to make cutting chai | easy chai recipe | with step by step images below. | [To make indian tea, combine all the ingredients along with 1½ cups of water in a non-stick saucepan and boil on a medium flame. When the mixture boils till the brim, reduce the flame to slow to prevent it from spilling out and continue to boil for 3 to 4 minutes, while sti, Strain immediately using a strainer and discard the tea powder mixture., Serve the indian tea immediately.] | [Energy, 136 cal, Protein, 3.2 g, Carbohydrates, 15.7 g, Fiber, 0 g, Fat, 4.9 g, Cholesterol, 12 mg, Sodium, 14.2 mg] | how-to-make-indian-tea-recipe--perfect-homemade-chai-recipe-42492r |
| rcp42323 | How To Make Karela Juice, Bitter Gourd Juice for Diabetes | NA | NA | [chopped bitter gourd (karela), lemon juice, salt] | 5 mins | 0 mins | [Indian Drinks / Sharbats, Mixer, Forever Young Diet, Anti Aging Indian Diet, Indian Diabetic Drinks, Healthy Heart Indian Drinks Beverages, Low Calorie Drinks, Fresh Juices] | 2Makes 2 small glasses | Indian | karela juice recipe for diabetics | bitter gourd juice for weight loss, blood pressure, glowing skin | healthy karela juice | with 10 amazing images. Karela Juice is a boon for those with diabetes, because the high dose of insulin and other anti-diabetic substances in the karela plant help to control blood sugar levels! It is suggested that diabetic people have healthy karela juice first thing in the morning on an empty stomach. Doing this regularly is sure to avoid unnecessary spike in blood sugar levels. Plus, being a good source of potassium, Karela Juice is beneficial for those with high blood pressure too. Antioxidants vitamin A and vitamin C work to give you glowing skin, healthy eyesight and better immunity too. Being low in carbs, thisbitter gourd juice for weight loss, blood pressure, glowing skin helps in weight loss too. So, Karela Juice is good not just for diabetics but for anybody! So, how do you make this juice properly so that it tastes good and you will enjoy having it in the morning? Well, dilute it with the right proportions of water and spike it up with a little salt and lemon juice. Isn’t that easy? And it tastes good enough to have every day! Here’s how to make Karela Juice... To make karela juice, combine the karela and ½ cup of water in mixer and blend till smooth. Strain the mixture using ½ cup of water. Add the lemon juice and salt and mix bitter gourd juice well. Enjoy how to make karela juice recipe for diabetics | bitter gourd juice for weight loss, blood pressure, glowing skin | healthy karela juice | with detailed step by step photos below. | [To make karela juice, combine the karela and ½ cup of water in mixer and blend till smooth., Strain the mixture using ½ cup of water., Add the lemon juice and salt and mix well., Pour equal quantities of the karela juice into 2 small glasses and serve immediately.] | [Energy, 15 cal, Protein, 0.9 g, Carbohydrates, 2.6 g, Fiber, 2.5 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 1.4 mg] | how-to-make-karela-juice-bitter-gourd-juice-for-diabetes-42323r |
| rcp42996 | How To Make Mozzarella Cheese At Home | NA | NA | [milk, vinegar] | 2 mins | 5 mins | [Pan] | 6Makes 6 servings | NA | homemade mozzarella cheese recipe | pizza cheese at home | Indian style mozzarella cheese | with 20 amazing images. Learn how to make 30 minute homemade mozzarella cheese, in your own kitchen. With just 2 simple ingredients, this step by step recipe will show you how easy it is to make cheese at home. Learn how to make homemade mozzarella cheese recipe | pizza cheese at home | Indian style mozzarella cheese | Traditional cheese making requires the use of citric acid or rennet. But, for this homemade mozzarella cheese, I will teach you how to make cheese without using rennet. And now you exactly know what is going into it. For making Indian style mozzarella cheese you just need 2 basic ingredients which is unhomogenised (raw) full fat cream milk and white vinegar to curdle the milk. It is an ideal recipe to be prepared at home which can be used in different types of recipes like pizza, pasta, sandwiches and choice of deep-fried snacks. You can use it the same way you use store-bought cheese. Tips to make mozzarella cheese: 1. Do not use pasteurized packed milk, this recipe needs full fat raw milk. 2. If you do not have thermometer just do not boil the milk, heat the milk until you see vapours. 3. Stretch and fold the chenna ball to increase the elasticity and cheese pull. Enjoy homemade mozzarella cheese recipe | pizza cheese at home | Indian style mozzarella cheese | with detailed step by step photos. | [To make homemade mozzarella cheese, in a deep pan heat milk at 50-60 degree temperature, do not boil the milk., Switch off the flame, add the vinegar and gradually mix using spatula until the milk curdles., Transfer the chenna into a strainer and remove excess moisture from it., Heat the whey, do not boil it. Add the chenna ball into the whey for few seconds., Remove and squeeze the excess water from the chenna ball., Repeat steps 4 and 5 and do it 4 to 5 times in hot whey., Now immerse the chenna ball in ice chilled water for few second and squeeze it well., Wrap it in the cling wrap and refrigerate for 2 hours., Remove the homemade mozzarella cheese cut into slices or grated the cheese and use as for making pizza, toasts, garlic bread etc.] | [Energy, 323 cal, Protein, 14.3 g, Carbohydrates, 16.7 g, Fiber, 0 g, Fat, 21.7 g, Cholesterol, 53.3 mg, Sodium, 63.3 mg] | how-to-make-mozzarella-cheese-at-home-42996r |
| rcp42292 | How To Make Orange Juice At Home, Orange Juice in Juicer, Mixer, Blender | NA | NA | [oranges, black salt (sanchal)] | 2 mins | 0 mins | [Indian Juices, Juicer and Hopper, Indian Home Remedies Fever, Jaundice Indian Food, Antioxidant Rich Indian Juices, Cryptoxanthin Beta-cryptoxanthin] | 2Makes 2 glasses | Indian | how to make orange juice at home recipe | 3 ways to make orange juice | orange juice with mixer, blender | homemade orange juice | with 25 amazing images. There is nothing as perfect and soulful as 100 per cent pure, unsweetened orange juice made at home by you in your own kitchen! There are 3 ways to make orange juice. Learn how to make homemade orange juice in a step by step fashion. Most fruits, including orange, are best had fresh in fruit form itself, but if you want a change, you can juice them. Homemade Orange Juice is easy to make but tastes awesome. Try and buy fresh sweet orange so you don’t need add sugar. If the orange is sour, you can add a little black salt to balance it, but never add sugar. This fresh orange juice with mixer, blender is loaded with vitamin C. It is an antioxidants that helps build our immunity to fight against various diseases like cold and cough to even cancer, improves the functioning of your kidneys, and thus detoxifies the body too. But remember that vitamin C is a volatile and some amount is lost on exposure to air. So don’t keep it for too long after making. Serve it immediately. Homemade orange juice is also rich in vitamin A, which prevents night blindness and macular degeneration of the eye. You can get the most of these health benefits with fresh homemade juice, and not sweetened store-bought ones. You can follow any one the 3 ways to make orange juice. Here we have made it using mixer (blender), juicer (hopper) and manual citrus juicer (squeezer). You can choose any method depend on the equipment available in your kitchen. You will love the flavour and colour of the freshly made orange juice at home to an extent that you will never buy packaged juices from the shop again. You know that packaged juices have preservatives too. Enjoy how to make orange juice at home recipe | 3 ways to make orange juice | orange juice with mixer, blender | homemade orange juice | with step by step photos. | [To make orange juice at home cut each orange into 2 halves horizontally., Remove and discard the seeds and peel., Separate the orange pieces and them to a mixer / blender jar., Add around ½ cup of water and blend till smooth., Strain the orange juice using a strainer. Add black salt if you wish to., Serve the orange juice immediately., To make orange juice with juicer, peel the oranges and separate out the orange segments., Add a few orange segments at a time in the juicer., Collect the orange juice in a jar. Add black salt if you wish to., Serve the orange juice immediately., To make orange juice with manual citrus juicer, cut each orange into 2 halves horizontally., Place one orange halve upside down on the tip of the citrus juicer and press firmly while rotating at intervals so as to obtain the juice. Discard these seeds and the remaining fibrous pulp., Strain the orange juice if required. Add black salt if you wish to., Serve the orange juice immediately.] | [Energy, 204 cal, Protein, 3 g, Carbohydrates, 46.2 g, Fiber, 4.7 g, Fat, 0.8 g, Cholesterol, 0 mg, Sodium, 19.1 mg] | how-to-make-orange-juice-at-home-orange-juice-in-juicer-mixer-blender-42292r |
| rcp42433 | How To Make Paneer Using Cow’s Milk | NA | NA | [cow’s milk, lemon juice] | 5 mins | 16 mins | [Punjabi, Punjabi Paneer Recipes, Non-stick Pan, Deep Pan, Calcium Rich Indian Recipes, High Protein Indian recipes, B Vitamins] | 2Makes 2.25 cups | Punjabi | how to make paneer with cow's milk recipe | cow milk paneer | paneer from desi cow milk | cow milk paneer nutrition | with 30 amazing images. how to make paneer with cow's milk recipe is a slightly low-fat alternative to full fat paneer. Learn how to make Indian paneer from desi cow milk. When making paneer from desi cow milk, it is lower in calories and fat compared to that made of buffalo milk. This yummy cheese is also gifted with a great nutritional profile. Notably, it is yet a rich source of protein and calcium! You will get the same colour, texture and smooth and soft paneer with cow’s milk. This is a good choice for calorie conscious people. To make paneer with cow's milk, put the milk to boil in a large pan, while stirring occasionally. When it starts boiling, add the lemon juice gradually, while stirring gently to curdle the milk. Once the milk has curdled, switch off the flame and wait for 2 minutes. Strain it using a muslin cloth. Discard or store the whey. Place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times. If you want a solid paneer, place the paneer into the muslin cloth in a 125 mm. (5”) paneer mould or any mould. Press it with a lid and put a water filled jar or bowl on it to get the pressure. Alternatively, use a colander and put the paneer (along with the muslin cloth) into it. Put approx. 1 kg of weight on a plate and place this over the paneer. Remove the paneer from the muslin cloth and after 1 to 2 hours. Cut into even sized cubes gently using a sharp knife and use as required. Paneer or cottage cheese is a type of fresh cheese that’s believed to have originated in the Indian sub-continent. It is used widely in Indian, oriental, continental and other cuisines because of its irresistibly soft mouth-feel, comforting flavour and versatility. Cow milk paneer can be made easily at home, and this homemade paneer not only tastes much better but is also more economical than store-bought ones. Making paneer with cow's milk is the same as made from buffalo’s milk. You can use this homemade paneer in various forms like cubed, crumbled or grated, to make subzis, Parathas, mithai, and more! Tips to make paneer with cow's milk. 1. Do not miss out on adding little water at the bottom of the pan. This prevents the milk from burning. 2. Ensure milk is hot before adding the lemon juice. 3. If the milk doesn’t curdle, add one more tsp of lemon juice. Enjoy how to make paneer with cow's milk recipe | cow milk paneer | paneer from desi cow milk | cow milk paneer nutrition | with step by step images below. | [To make cow milk paneer, put the milk to boil in a large pan, while stirring occasionally., When it starts boiling, add the lemon juice gradually, while stirring gently to curdle the milk., Once the milk has curdled, switch off the flame and wait for 2 minutes., Strain it using a muslin cloth. Discard or store the whey., Place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times., If you want solid paneer, place the paneer into the muslin cloth in a 125 mm. (5”) paneer mould or any mould. Press it with a lid and put a water filled jar or bowl on it to get the pressure., Alternatively, use a colander and put the paneer (along with the muslin cloth) into it. Put approx. 1 kg of weight on a plate and place this over the paneer., Remove the paneer from the muslin cloth and after 1 to 2 hours., Cut the cow milk paneer into even sized cubes gently using a sharp knife use as required.] | [Energy, 615 cal, Protein, 28.8 g, Carbohydrates, 42.8 g, Fiber, 0.6 g, Fat, 36.7 g, Cholesterol, 0 mg, Sodium, 649.6 mg] | how-to-make-paneer-using-cow’s-milk-42433r |
| rcp41374 | How To Make Papad, Khichiya Papad | Dinner | NA | [rice flour (chawal ka atta), cumin seeds (jeera), ginger (adrak) paste, green chilli paste, baking soda, salt, oil, oil] | 5 mins | 5 mins | [Gujarati Dry Snacks, Dinner, Papads, Dinner Papad] | 18Makes 18 papads | Gujarati | how to make khichiya papad recipe | Indian style khichiya papad | easy rice khichiya papad | rice papad | with 17 amazing images. how to make khichiya papad recipe is a famous snack also served as an accompaniment to Indian meals. Learn how to make easy rice khichiya papad. Even those who are used to buying papads from the neighbourhood store will now shift to homemade ones after they try this easy rice khichiya papad! Made of rice flour, these are perked up with taste enhancers like green chillies and cumin seeds. The speckled effect of cumin seeds upon rolling is quite interesting as its flavour. To make how to make khichiya papad, boil 1½ cups of water, in a deep non-stick pan, add cumin seeds, ginger and chilli paste, soda-bi-carb and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the rice flour gradually and mix well and cook on a medium flame for 1 minutes using a wooden spoon, while stirring it continuously. Cover it with a lid and keep aside for 15 minutes. Transfer the mixture in a deep bowl and knead it well. Add oil, and knead again till smooth and soft. Divide the dough into 18 equal portions. Grease the rolling board with little oil and roll each portion of the dough into a 125 mm. (5”) thick diameter circle. Once all rolled, place it on a sheet of butter paper at regular intervals and allow it to dry under the fan for 8 hours or till it is dried completely and become hard. Store it in an air-tight container and use as required. These Indian style khichiya papad can be dried under the fan itself. Not requiring sun-drying, it can be made in any season! It is also an easy recipe that makes use of very common ingredients. Follow these easy instructions to make rice papad and surprise your family with authentic homemade papads. You can use these papads to make a tongue-tickling snack like Masala Khichiya Papad. Topped with cucumber, tomatoes, onions and other chaat ingredients like chutney, sev, coriander and chaat masala, this masala khichiya papad is served on the streets of Mumbai’s ‘kahu gallis’. People of all ages enjoy it with great enthusiasm. Tips for How To Make make khichiya papad. 1. At step 2, after adding rice remember to mix it continuously to get a smooth lump free mixture. 2. Make sure you do not roll the papad very thinly because it will crack after drying. 3. Store in an air-tight container only after they are completely dry. Enjoy how to make khichiya papad recipe | Indian style khichiya papad | easy rice khichiya papad | rice papad | with step by step photos below. | [Boil 1½ cups of water, in a deep non-stick pan, add cumin seeds, ginger and chilli paste, soda-bi-carb and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the rice flour gradually and mix well and cook on a medium flame for 1 minutes using a wooden spoon, while stirring it continuously., Cover it with a lid and keep aside for 15 minutes., Transfer the mixture in a deep bowl and knead it well., Add oil, and knead again till smooth and soft., Divide the dough into 18 equal portions., Grease the rolling board with little oil and roll each portion of the dough into a 125 mm. (5”) thick thick diameter circle., Once all rolled, place it on a sheet of butter paper at regular intervals and allow it to dry under the fan for 8 hours or till it is dried completely and become hard., Store the khichiya papad, in an air-tight container and use as required.] | [Energy, 36 cal, Protein, 0.4 g, Carbohydrates, 6.1 g, Fiber, 0.2 g, Fat, 1.1 g, Cholesterol, 0 mg, Sodium, 0 mg] | how-to-make-papad-khichiya-papad-41374r |
| rcp41861 | How To Make Pear Juice, Fresh Pear Juice | NA | NA | [pear cubes] | 5 mins | 0 mins | [Indian Drinks / Sharbats, Indian Juices, Indian Party, Western Party, Mixer, Quick Indian recipes for Kids, Kids After School] | 1Makes 0.75 cup | Indian | how to make pear juice recipe | fresh pear juice | homemade pear juice | pear juice for babies | with 11 amazing images. fresh pear juice is a pure fruit juice which is a healthier option to store-bought canned juices. Learn how to make homemade pear juice. To make pear juice, combine the pear and ½ cup of water in a mixer and blend it till smooth. Strain the mixture using a strainer. Serve immediately. Untainted by additives, made with fruit and nothing but fruit, this fresh pear juice is a fabulously refreshing experience. The naturally attractive aroma and pleasing colour of pear make this juice seem like nectar. Indeed, there is goodness oozing out of every sip. This homemade pear juice is brimming with vitamin C. A glass of pear juice fulfills 24% of our day’s requirement of this vitamin. This key nutrient helps us to build a healthy immune system and fight various diseases like common cold and cough. It also prevents the onset of chronic diseases like cancer and heart disease by maintaining cell health. People with heart disease can have ½ cup of this fresh pear juice. Some amount of fiber is lost in straining. Hence, we suggest they should avoid straining the juice to retain most of the fiber. It is the fiber which helps to maintain healthy cholesterol levels. Kids and senior citizens can also sip on this pear juice for babies during summers. It is the perfect way to make up for your fluid intake and maintain water balance in the body. Tips for pear juice. 1. Pear Juice is quite sweet by itself. Avoid adding extra sugar and extra calories. 2. Just make sure you have it as soon as it is blended and strained. This is to avoid the juice from changing its colour. Moreover, vitamin C is a volatile nutrient. Some of it is lost on exposure to air. 3. We do not recommend this juice for diabetics. Enjoy how to make pear juice recipe | fresh pear juice | homemade pear juice | pear juice for babies | with step by step photos. | [To make fresh pear juice, combine the pear and ½ cup of water in a mixer and blend it till smooth., Strain the mixture using a strainer., Serve the fresh pear juice immediately.] | [Energy, 132 cal, Protein, 1.5 g, Carbohydrates, 30.2 g, Fiber, 10.9 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 15.5 mg] | how-to-make-pear-juice-fresh-pear-juice-41861r |
| rcp42777 | How To Make Perfect Idli Batter | NA | NA | [urad dal (split black lentils), fenugreek (methi) seeds, parboiled rice (ukda chawal), thick beaten rice (jada poha), salt] | 5 mins | 0 mins | [Different types of Idlis] | 6Makes 6 cups | NA | how to make idli batter recipe | idli batter for soft idli | thick idli batter | sour idli batter | with 25 amazing images. Use this how to make idli batter recipe to make soft idlis. This is a 100% tried and tested idli batter recipe made hundreds of times by one of our team from South India. Typically idli batter is made in South Indian homes once or twice a week. If you store the idli batter in the fridge for more time, it can turn extra sour. Hence the idli batter is made twice a week. With the same idli batter you can make sada dosa at home. So your idli batter can be used to make masala dosa, uttapam and appes. South Indian breakfast or South Indian dinner is made using idli batter. To make dosas from idli batter, you need to add a little water to adjust the consistency. NOTE that you cannot make idlis from dosa batter as dosa batter consistency is very thin. See our dosa batter recipe to make dosas. To make thick idli batter, combine the urad dal and fenugreek seeds and enough water in a deep bowl and mix well. Cover and soak for 4 hours. Then combine the par-boiled rice and thick beaten rice and enough water in a deep bowl and mix well. Cover and soak for 4 hours. Wash and drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Wash and drain the par-boiled rice and thick rice flakes and blend in a mixer to a slightly coarse paste using approx. 1½ cups of water. Add this mixture to the urad dal-fenugreek seeds mixture, add the salt and mix very well. Cover it with a lid and keep aside to ferment in a warm place for 12 hours. After fermentation, mix the sour idli batter well once again and you are ready to make soft idlis. I would like to share some important tips to make the perfect idli batter for soft idlis. 1. Make sure while you are grinding the rice, the mixture should be fine coarse. Do not grind it till smooth, idli will not fluff while it is steaming. 2. Adding salt before helps in fermentation process. Enjoy our how to make idli batter recipe | idli batter for soft idli | thick idli batter | sour idli batter | with detailed step by step photos. | [To make thick idli batter, combine the urad dal and fenugreek seeds and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours., Combine the par-boiled rice and thick beaten rice and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours., Wash and drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside., Wash and drain the par-boiled rice and thick rice flakes and blend in a mixer to a slightly coarse paste using approx. 1½ cups of water. Add this mixture to the urad dal-fenugreek seeds mixture, add the salt and mix very well., Cover it with a lid and keep aside to ferment in a warm place for 12 hours., After fermentation, mix the idli batter well once again and pour spoonfuls of the batter into each of the greased idli moulds to make soft idli.] | [Energy, 285 cal, Protein, 8.8 g, Carbohydrates, 61 g, Fiber, 2.6 g, Fat, 0.6 g, Cholesterol, 0 mg, Sodium, 9.5 mg] | how-to-make-perfect-idli-batter-42777r |
| rcp42738 | How To Make Rajgira Flour, Amaranth Flour At Home | NA | NA | [amaranth (rajgira) seeds] | 1 mins | 7 mins | [Gujarati Faral, Faraal, Maharashtrian Upvas (Fasting), Mixer] | 2Makes 2.5 cups | Gujarati | how to make rajgira flour | how to make amaranth flour at home | with 6 amazing images We show you how to make rajgira flour | how to make amaranth flour at home in 6 simple steps. All you need to do is roast the amaranth seeds, cool and then blend. Your homemade rajgira flour is ready. With more and more people looking for healthy food alternatives, amaranth flour (rajgira flour) have come to the limelight and gained reputation as a super foods. Rajgira flour is rich in protein, ½ cup of amaranth seeds provides 14.7 g of protein. The high fiber in general can help bind excess cholesterol and excrete it from the body, thus maintain healthy levels of cholesterol. Well-deserved we would say. This traditional grain has ultimately got the attention it deserves. Amaranth or rajgira has innumerable health benefits. While the seeds can be used fresh, dried, popped and flaked, flour is the most popular form perhaps because of the sheer convenience of using it. You can use amaranth flour to make a variety of dishes, ranging from sheera to chapatis and puris. Rajgira flour, also known as Ramdana flour, is traditionally used to prepare non-cereal foods for consumption during religious fasts. It is also ideal for use in gluten-free diets. You can grind the dried rajgira seeds coarsely or finely depending on the recipe requirement. From healthy snacks like Rajgira Buckwheat Brown Rice Flour Khakhra to wholesome meals like Dahiwale Aloo Ki Subzi with Rajgira Puris, Rajgira ki Kadhi this Rajgira flour recipe can be used to make not only healthy but, vrat recipes too. Enjoy how to make Rajgira Flour recipe with detailed step by step photos below. | [To make the rajgira flour, heat the amaranth seeds in a broad non-stick pan and dry roast on a medium flame for 5 to 7 minutes, while stirring occasionally. Keep aside., Blend the roasted rajgira in a mixer to a fine powder., Store the rajgira flour in an air-tight container. Use as required.] | [Energy, 510 cal, Protein, 23.5 g, Carbohydrates, 97.1 g, Fiber, 15.4 g, Fat, 3 g, Cholesterol, 0 mg, Sodium, 0 mg] | how-to-make-rajgira-flour-amaranth-flour-at-home-42738r |
| rcp42223 | How To Make Rice in A Pressure Cooker, White Rice | NA | NA | [rice (chawal), salt] | 2 mins | 10 mins | [Traditional Indian Rice Recipes, Jain Rice, Pressure Cooker] | 4Makes 4 servings | Jain | how to make rice in pressure cooker recipe | perfect pressure cooker rice | steamed rice in a pressure cooker | pressure cooker white rice | with 11 amazing images. how to make rice in pressure cooker recipe | perfect pressure cooker rice | steamed rice in a pressure cooker | pressure cooker white rice is the soul and heart of most Indian meals. Learn how to make steamed rice in a pressure cooker. To make rice in pressure cooker, soak the rice in enough water for 30 minutes. Drain well. Combine the rice, salt and 1½ cups of water in a pressure cooker, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Use as required. If rolling rotis is an art, so is cooking the rice! It takes a bit of tact to make perfectly-cooked rice, which is soft and fluffy but not sticky or mushy. This pressure cooker white rice shows you how to make rice in a pressure cooker. A few tips if followed meticulously, you are all set to get the perfect pressure cooker rice. Firstly, soaking is necessary so the rice cooks faster and flawlessly. Secondly, add salt as per the taste. If you add salt after cooking, it will not get mixed with rice. Thirdly, add a measured quantity of water. Less water will leave the rice uncooked and more water will make it extra soft and mushy. Both these textures are undesirable. If you want to use this perfect pressure cooker rice for pulao and biryani, allow it to cool for some time in the pressure cooker itself. Then remove it from the pressure cooker and spread it in a bog flat plate, by separating the cooked rice grains gently with a fork. Once the rice is cooled completely, it is ready to be used for pulao and biryani. Once steamed rice in a pressure cooker, you can serve it as such with a cup of dal or curds, or use it to prepare other rice recipes. You can also try other basic recipes like Puris or Homemade Curd. Enjoy how to make rice in pressure cooker recipe | perfect pressure cooker rice | steamed rice in a pressure cooker | pressure cooker white rice | with step by step photos. | [Soak the rice in enough water for 30 minutes. Drain well., Combine the rice, salt and 1½ cups of water in a pressure cooker, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Use as required.] | [Energy, 138 cal, Protein, 2.7 g, Carbohydrates, 31.3 g, Fiber, 0.1 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 2.8 mg] | how-to-make-rice-in-a-pressure-cooker-white-rice-42223r |
| rcp22489 | How To Make Spinach Puree and Blanched Spinach | NA | NA | [chopped spinach (palak), salt] | 5 mins | 6 mins | [Microwave, Microwave, Deep Pan] | 1Makes 0.75 cup | NA | how to make spinach puree | how to make palak puree | with 14 amazing images. Spinach Puree also known as Palak puree is cooked spinach, that is grounded to a creamy paste consistency. It is used in many Indian gravy dishes like Palak Paneer and soups like Palak Shorba . Many mothers feed Spinach Puree to their babies as it is rich in calcium and makes a nutritious meal. Spinach Puree is made by blanching spinach and grounding it into a paste using a blender. Make sure you put the blanched spinach in ice cold water immediately to get a bright green Palak puree colour. You need to use Palak puree immediately as if stored for more time may tend to lose its colour. Enjoy how to make Spinach Puree and Blanched Spinach recipe with detailed step by step photos below. | [To make spinach puree, take a bunch of spinach and get cut of the the stems and discard them., Roughly chop the leaves and wash thoroughly under running water or in a bowl full of water., Drain well using a strainer., Boil vesselful of water and add salt to it., Add the chopped and washed spinach to boiling water and mix well., Let it cook for 2-3 mins and strain it with a strainer., Immediately put the blanched spinach in ice cold water, this helps in retaining the color of spinach., Drain well and squeeze it with your hands to get rid to excessive water., Transfer the leaves to a blender and blend until smooth., spinach puree is ready!!!] | [Energy, 124 cal, Protein, 9.5 g, Carbohydrates, 13.8 g, Fiber, 11.9 g, Fat, 3.3 g, Cholesterol, 0 mg, Vitamin A, 26560.8 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 1.2 mg, Vitamin B3, 2.4 mg, Vitamin C, 133.3 mg, Folic Acid, 585.5 mcg, Calcium, 347.5 mg, Iron, 5.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 280.4 mg, Potassium, 980.6 mg, Zinc, 1.4 mg] | how-to-make-spinach-puree-and-blanched-spinach-22489r |
| rcp43064 | How To Make Whole Wheat Bread Tartlets | NA | NA | [whole wheat bread slices, melted butter] | 2 mins | 0 mins | [French Breads, Savoury Baked, Oven] | 12Makes 12 tartlets | French | whole wheat bread tartlets | Indian style bread tartlets | whole wheat bread tart cases | baked whole wheat bread tarts | with 14 images. whole wheat bread tartlets are a healthy option to use to make savoury snacks for your kids. Learn how to make baked whole wheat bread tarts. A tartlet is a small tart, typically made with a pastry crust and a filling of vegetables, fruit, custard, or savory ingredients. Tartlets In India are often served as appetizers or desserts in partiers. We show you a simple and healthier version of making a basic tart with whole wheat bread. If you want to use white bread, then see how to make bread tartlets using white bread. To make whole wheat bread tartlets, remove the crust from the whole wheat bread. Roll each bread slice gently using a rolling pin. Grease a muffin tray lightly and press the rolled slices into the cavities. Brush again with melted butter and bake in a preheated oven at 230°C (450°F) for 12 minutes or until crisp. Cool and use as required. Here we show you how to make whole wheat bread tartlets in a jiffy using readymade bread slices and butter. This no-fuss recipe is sure to amaze you by its ease and simplicity. Use these whole wheat bread tartlets to make similar recipes Mexican bread tartlets, whole wheat vegetable tartlets, stuffed baked beans bread tartlets, creamy mushroom tartlets, corn filled Bread tartlets and cheesy Rice Tartlet. Pro tips for whole wheat bread tartlets. 1. Remove the crust from the slices using a bread knife or sharp knife. 2. Roll each bread slice gently using a rolling pin. 3. Prepare melted butter for greasing.You can microwave or melt the butter in a saucepan over low heat. Enjoy whole wheat bread tartlets | Indian style bread tartlets | whole wheat bread tart cases | baked whole wheat bread tarts | with step by step photos. | [To make whole wheat bread tartlets, remove the crust from the whole wheat bread slices using a bread knife or sharp knife., Roll each bread slice gently using a rolling pin. Remember to rotate while rolling so that we get even rolling., Grease a muffin tray lightly using melted butter., Press the rolled slices into the cavities of a muffin tray., Brush with melted butter., Bake in a preheated oven at 230°c (450°f) for 12 minutes or until crisp., Once baked, cool and remove from the muffin tray., Store whole wheat bread tartlets in an airtight container upto 2 days.] | [Energy, 54 cal, Protein, 1.8 g, Carbohydrates, 9.8 g, Fiber, 0.2 g, Fat, 0.9 g, Cholesterol, 1.9 mg, Sodium, 6.2 mg] | how-to-make-whole-wheat-bread-tartlets-43064r |
| rcp36907 | How To Melt Chocolate ( Cakes and Pastries) | NA | NA | [chocolate] | 5 mins | 10 mins | [Basic Indian Dessert Recipes] | 1Makes 1 servings | Indian | The aim is to melt the chocolate uniformly without cooking or burning it. Chocolate from a bar or block should be chopped or grated to ensure even melting. Here is how to melt the chocolate perfectly for a choco-licious end-result! | [Place the chocolate pieces in a heatproof bowl and then place this bowl over a pan of gently simmering water. Make sure that the base of the bowl is not in contact with the water and that the water is not boiling rapidly. Boiling water will produce steam, which will cause the melting chocolate to st, Stir continuously until it has melted and the mixture is smooth. Try to prevent any water or steam from coming into contact with the melted chocolate. A small amount of liquid, even from a wet spoon may cause the chocolate to seize and stiffen, rendering it unusable., Also bear in mind that the weather will affect the melting and re-setting times of chocolate. Try not to expose the chocolate to extreme temperatures., Remove the melting chocolate at regular intervals, stir and then place on the double boiler again. This will prevent over heating., Pour onto a marble, steel or granite surface, dry, and cool using a palette knife. The chocolate is ready when it cools to a temperature such that when you put it on the back of your hand it feels neither hot nor cold. This can then be used to make various decorations., Chocolate melts easier and faster when grated or chopped into small pieces., Never add water to melting chocolate. Water will not help to melt the chocolate. Instead, it will cause the chocolate to stiffen and prevent it from being smooth., Do not try to hurry the melting process by turning up the heat. High temperatures will scorch the chocolate.] | [Not Given] | how-to-melt-chocolate--cakes-and-pastries-36907r |
| rcp22505 | How To Microwave Green Peas | NA | NA | [green peas (fresh or frozen), water] | 2 mins | 5 mins | [Cooking Basics, Microwave, Microwave] | 1Serves 2 | NA | Use the microwave to cook the frozen or fresh green peas with these simple instructions, quickly and then use them to make pea puree which can be used in various recipes. | [Place 1 cup frozen peas on a microwave-proof plate. Sprinkle 1 tablespoon of water over them and microwave on high for 2 minutes. Use as required., Place 1 cup shelled fresh peas on a microwave proof plate. Sprinkle 2 tablespoons of water over them and microwave on high for 5 minutes. Use as required., Follow any of the above procedure. Allow the peas to cool and blend in a mixer along with enough water to form a thick purée. Use as required., 1 cup cooked green peas = ¾ cup cooked green peas purée] | [Energy, 130 cal, Protein, 10.1 g, Carbohydrates, 22.3 g, Fiber, 12 g, Fat, 0.1 g, Cholesterol, 0 mg, Vitamin A, 116.2 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 12.6 mg, Folic Acid, 12.6 mcg, Calcium, 28 mg, Iron, 2.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 10.9 mg, Potassium, 110.6 mg, Zinc, 0 mg] | how-to-microwave-green-peas-22505r |
| rcp42256 | How To Roast Flaxseeds, Roasted Flaxseeds | Snacks | Veg | [flax seeds] | 2 mins | 3 mins | [Quick Snacks / Quick Starters, Quick 3 Ingredients, Snacks under 5 minutes, Diabetic recipes, Healthy Heart, Gluten Free Veg Indian, Marathoners, Endurance Athletes, Triathlete] | Makes 0.5 cups (7 tbsp ) | Indian | how to roast flax seeds recipe | healthy roasted alsi | roasted flax seeds benefits | how to cook flax seeds | with 4 amazing images. healthy roasted alsi is a chock-full of beneficial nutrients, flaxseed is an ingredient definitely worth including in your diet – there are no second thoughts about it. To roast flax seeds, put the flaxseeds in a small non-stick pan. Dry roast them on a medium flame for 3 minutes, make sure you stir it occasionally. Cool them completely on a big plate. Store in an air-tight container. Use as required. These gluten-free roasted flax seeds are good for your heart, and are a great food for those with diabetes because its insoluble fibre prevents surges in blood sugar levels. This recipe shows you how to roast flaxseeds. While roasting, it is normal for the seeds to splutter a little, so don’t worry about it! Roasted flaxseeds are a good source of protein – a key nutrient needed to nourish every cell in the body. Right from skin to hair, all the organs of the body need enough protein through lifetime. Keep some healthy roasted alsi handy, so you can sprinkle them on your cereals, salads, raitas, curds or even smoothies. Roasted flaxseeds are handy to use and ensure that you do not miss out on the health benefits of this wonderful seed, which is high in fibre and omega-3 fatty acids. Try some awesome recipes using flaxseeds, like Flax Seed Raita or Flaxseeds Dry Chutney or Flax Seeds with Curd. Tips for roasted flax seeds. 1. Use a broad non-stick pan for roasting, so flax seeds get uniformly roasted. 2. Ensure to cool completely before storing in a jar, as warmth might make the roasted flax seeds soggy. 3. If used as a mouth freshener (mukhwas), you can toss it with a little lemon juice and salt and keep it for an hour before roasting. Enjoy how to roast flax seeds recipe | healthy roasted alsi | roasted flax seeds benefits | how to cook flax seeds | with step by step images and recipe below. | [Put the flaxseeds in a small non-stick pan., Dry roast them on a medium flame for 3 minutes, make sure you stir it occasionally., Cool them completely on a big plate., Store the healthy roasted alsi in an air-tight container. Use as required.] | [Energy, 67 cal, Protein, 2.3 g, Carbohydrates, 3.6 g, Fiber, 3.4 g, Fat, 5.3 g, Cholesterol, 0 mg, Sodium, 3.8 mg] | how-to-roast-flaxseeds-roasted-flaxseeds-42256r |
| rcp22531 | How To Roast Onion, Roasted Onions | NA | NA | [onions] | 1 mins | 2 mins | [Cooking Basics, Maharashtrian Bhaji] | 2Makes 2 roasted onions | Maharashtrian | how to roast onions recipe | whole roasted onion | easy simple roasted onion | how to roast onion on gas | with 7 amazing images. how to roast onions recipe is a unique way of roasting onions on an open flame. Learn how to roast onion on gas. To roast onions, pierce a fork through an unpeeled onion and roast it one at a time on a medium flame for 5 to 10 minutes. Once the peel has turned black or charred, remove from the flame and keep aside to cool for 1 to 2 minutes. Peel the outer layer and use as required. Whole roasted onion is onions, roasted with the peel on, which has a unique flavour and texture, that is quite different from sautéed onions, perhaps because the peel protects the flavour and aroma from escaping! This recipe shows you how to roast onion on gas and then peel them for use in salads or to serve alongside meals. They can also be sliced or chopped and used in recipes like Cauliflower Indad, Masala Paratha, Nawabi Aloo, Lauki Kofta Curry and Vaal Dalimbi. Tips for how to roast onions. 1. Use a fork with a big handle as the fork being steel tends to become hot. This is to avoid your fingers from burning. 2. Always roast on a medium flame so it gets charred uniformly while maintaining its flavours. Enjoy how to roast onions recipe | whole roasted onion | easy simple roasted onion | how to roast onion on gas | with step by step photos. | [To roast onion, pierce a fork through an unpeeled onion and roast it one at a time on a medium flame for 5 to 10 minutes., Once the peel has turned black or charred, remove from the flame and keep aside to cool for 1 to 2 minutes., Peel the outer layer and use as required.] | [Not Given] | how-to-roast-onion-roasted-onions-22531r |
| rcp42257 | How To Roast Pumpkin Seeds, Roasted Pumpkin Seeds | NA | Veg | [pumpkin seeds] | 2 mins | 3 mins | [Indian Travel Food, Easy Indian Veg, Non-stick Pan] | Makes 0.5 cup (7 tbsp ) | Indian | roasted pumpkin seeds recipe | how to roast pumpkin seeds | benefits of pumpkin seeds | easy roasted pumpkin seeds are a healthy addition to your daily meals. Learn how to roast pumpkin seeds. To make roasted pumpkin seeds, put the pumpkin seeds in a small non-stick pan. Dry roast them on a medium flame for 3 minutes, make sure you stir it occasionally. Cool them completely on a big plate. Store in an air-tight container. Use as required. Experience the goodness of pumpkin seeds in a delectable easy roasted pumpkin seeds form! This recipe shows you how to roast pumpkin seeds, which not only enhances their flavour but also makes them easy to use. The benefits of benefits of pumpkin seeds are immense. Pumpkin seeds help fight cancer and reduce the risk of kidney stones. They are a great source of omega-3 fatty acids, and are known to have other benefits like reducing inflammation, lowering the risk of heart attack and protecting against osteoporosis. Pumpkin seeds are one of the good vegetarian sources of zinc. This is a nutrient which helps in building immunity and fighting various diseases. Zinc is also necessary to add glow to our skin. Learn how to roast pumpkin seeds. Keep some roasted pumpkin seeds handy in a dry, airtight container, and try to include around 2 tbsp per day in your diet. Now, you can just sprinkle them on your soups, salads and raitas or give your smoothies and juices a crunchy twist! Tips for roasted pumpkin seeds. 1. Buy fresh pumpkin seeds. Check the date before buying. 2. Roast them only on a medium flame, so they do not burn and get roasted till crisp. 3. Cool them completely before storing. If there is any heat remaining while storing, they might lose their crispness. Enjoy roasted pumpkin seeds recipe | how to roast pumpkin seeds | benefits of pumpkin seeds | easy roasted pumpkin seeds | with recipe below. | [Put the pumpkin seeds in a small non-stick pan., Dry roast them on a medium flame for 3 minutes, make sure you stir it occasionally., Cool them completely on a big plate., Store in an air-tight container. Use as required.] | [Energy, 20 cal, Protein, 0.8 g, Carbohydrates, 2.5 g, Fiber, 0 g, Fat, 0.9 g, Cholesterol, 0 mg, Sodium, 0.8 mg] | how-to-roast-pumpkin-seeds-roasted-pumpkin-seeds-42257r |
| rcp42376 | How To Roast Sunflower Seeds | BreakFast | Veg | [sunflower seeds (surajmukhi ke beej)] | 1 mins | 3 mins | [Indian Veg Recipes, Breakfast, Quick breakfast, Antioxidant Rich Indian, B Vitamins, Recipes for beautiul hair, Vitamin E Rich Recipes for Eye Health and Vision] | Makes 0.5 cup (7 tbsp ) | Indian | how to roast sunflower seeds recipe | easy way to roast sunflower seeds | benefits of sunflower seeds | roasted sunflower seeds - surajmukhi ke beej | with 5 amazing images. how to roast sunflower seeds recipe is a simple way to roast sunflower seeds in 3 minutes. Learn easy way to roast sunflower seeds. To roast sunflower seeds, put the sunflower seeds in a small non-stick pan. Dry roast them on a medium flame for 2 to 3 minutes, make sure you stir it occasionally. Cool them completely on a big plate. Store in an air-tight container. Use as required. Roasted sunflower seeds - surajmukhi ke beej are a healthy and tasty addition to your kitchen shelf. You can just pop a few into your mouth, add them to mouth-fresheners or sprinkle them over salads and sabzis to add a unique crunch and appreciable nutritional value too. Benefits of sunflower seeds are numerous. They are rich in vitamin E, which lowers high blood pressure and is good for your heart as they help reduce inflammation in the body. We have also avoided the use of salt in this recipe. Thus this homemade roasted seeds are a wiser choice than the store bought ones which are usually loaded with salt and sodium both. These roast sunflower seeds are also loaded with antioxidants, which may prevent cancer.Being a good source of zinc too they help boost immunity and build our resistance to various bacteria and virus. This easy way to roast sunflower seeds is ready in just 3 minutes. It keeps diabetes at bay, improves skin health and prevents bone loss. Being rich in protein and fibre, they are beneficial for weight loss and women with PCOS too. Isn’t that enough reason to have a tablespoon or two of roasted sunflower seeds each day? Well, these seeds must always be had roasted, so here we show you how to do that. Tips for roast sunflower seeds. 1. Prefer to use a broad non-stick pan as the seeds can be uniformly roasted. 2. Cool them completely before storing, as even slight warmth might make them soggy. You can also try Roasted Pumpkin Seeds or Roasted Makhana. Enjoy how to roast sunflower seeds recipe | easy way to roast sunflower seeds | benefits of sunflower seeds | roasted sunflower seeds - surajmukhi ke beej | with step by step photos and recipe below. | [To roast sunflower seeds , put the sunflower seeds in a small non-stick pan., Dry roast them on a medium flame for 2 to 3 minutes, make sure you stir it occasionally., Cool them completely on a big plate., Store the roast sunflower seeds in an air-tight container. Use as required.] | [Energy, 63 cal, Protein, 2.2 g, Carbohydrates, 2.1 g, Fiber, 0.9 g, Fat, 5.5 g, Cholesterol, 0 mg, Sodium, 1 mg] | how-to-roast-sunflower-seeds-42376r |
| rcp42829 | How To Soak Falooda Seeds, Sabja Seeds, Basil Seeds | NA | Veg | [falooda seeds (sabja)] | 1 mins | 0 mins | [Basic Indian Dessert Recipes, No Cooking Veg Indian] | Makes 0.50 cup | Indian | how to soak falooda seeds, sabja recipe | how to soak basil seeds | how to eat sabja seeds | basil seeds or sabja for weight loss | with 7 amazing images. how to soak falooda seeds, sabja recipe | how to soak basil seeds | how to eat sabja seeds | basil seeds or sabja for weight loss are flavourless seeds which add appeal and some health benefits. Learn how to soak basil seeds. To soak falooda seeds, sabja recipe, combine the falooda seeds and enough water in a deep bowl. Cover with a lid and allow them to soak for 30 to 45 minutes. Use as required. The falooda seeds are basically basil seeds which are added to falooda drink or ice creams. The soaked basil seeds are optional since they don't really have a flavor, but they do add to the authentic look. These tiny seeds swell up in less than an hour while developing a white film. Their pleasant texture adds mouthfeel to any recipe they are added to. Khus ka sherbet and mango falooda are famous recipes which makes use of soaked falooda seeds, sabja. Basil seeds or sabja are considered good for weight loss. They fibre and protein these seeds are known to satiate you and help boost metabolism. For weight loss, add these soaked falooda seeds, sabja to a glass of warm water and enjoy it. They are a powerhouse of omega 3 fatty acids which may help reduce inflammation in the body and add glow to skin. Read more about falooda seeds. Tips to soak falooda seeds, sabja. 1. Use a big bowl for soaking, as the seeds tend to swell a lot. 2. Adding little extra water is advisable than less water. 3. If there is extra water remaining after 45 minutes, strain it using a strainer. But ensure to not keep in the strainer for too long, else they might lose water and turn dry. Enjoy how to soak falooda seeds, sabja recipe | how to soak basil seeds | how to eat sabja seeds | basil seeds or sabja for weight loss | with step by step photos. | [To soak falooda seeds, sabja recipe, combine the falooda seeds and enough water in a deep bowl., Cover with a lid and allow them to soak for 30 to 45 minutes., Use as required in falooda or on top of ice cream.] | [Energy, 158 cal, Protein, 7.8 g, Carbohydrates, 21.6 g, Fiber, 12.5 g, Fat, 1.8 g, Cholesterol, 0 mg, Sodium, 1.8 mg] | how-to-soak-falooda-seeds-sabja-seeds-basil-seeds-42829r |
| rcp42833 | How To Soak Garden Cress Seeds | NA | Veg | [garden cress seeds] | 1 mins | 0 mins | [Easy Indian Veg, No Cooking Veg Indian, Diabetic recipes, Forever Young Diet, Anti Aging Indian Diet, Healthy Heart, Iron Rich Indian recipes, Low Calorie, Weight Loss] | 12Makes 12 teaspoon (2 serving ) | Indian | how to soak garden cress seeds, halim recipe | soaked garden cress seeds | how to eat garden cress seeds | benefits of halim or aliv | with 6 amazing images. how to soak garden cress seeds, halim recipe | soaked garden cress seeds | how to eat garden cress seeds | benefits of halim or aliv can be considered as a dose of daily well being. Learn how to make soaked garden cress seeds. To soak garden cress seeds, halim, clean the seeds and add ½ cup of water to it. Mix well and keep aside to soak for 30 minutes. Use as required. Garden cress seeds were often used as a garnish in some drinks. But these tiny seeds are a bundle of nourishment. Garden cress seeds abound in iron. This key nutrient is required to ensure oxygen supply to all parts of the body. To enhance the taste, you can add a tsp of lemon jucie and enough water to it and enjoy it as a healthy drink. The best way to eat garden cress seeds is in the form of Halim drink. Moreover, there are other benefits of halim or aliv. The high fibre and protein in these seeds make them a wise choice for weight watchers. It would be a magnificent option to have these soaked garden cress seeds in between meals to make up for your nutrient need and avoid junk foods. Being rich in iron and a galactagogue (a food which enhances breast milk production), soaked garden cress seeds, halim beneficial for lactating moms. It’s considered a postpartum food, which is served to nursing mothers usually in the form of ladoo. Health tip for soaked garden cress seeds, halim. True to the fact that garden cress seeds have many health benefits, do not go overboard with it. The recommended serving size would be 1 tbsp (12 gm) 2 to 3 times a week or as recommended by your doctor / dietitian. It contains some amount of goitrogens which prevent iodine absorption. Enjoy how to soak garden cress seeds, halim recipe | soaked garden cress seeds | how to eat garden cress seeds | benefits of halim or aliv | with step by step photos. | [To soak garden cress seeds, halim, clean the seeds and add ½ cup of water to it., Mix well and keep aside to soak for 30 minutes., After soaking they are ready for serving.] | [Energy, 54 cal, Protein, 3 g, Carbohydrates, 4 g, Fiber, 0.9 g, Fat, 2.9 g, Cholesterol, 0 mg, Sodium, 0 mg] | how-to-soak-garden-cress-seeds-42833r |
| rcp40323 | How To Sprout Moong, Mung Beans | NA | Veg | [moong (whole green gram), salt, turmeric powder (haldi)] | 1 mins | 15 mins | [Healthy Indian Recipes, Non-stick Pan, Diabetic recipes, Healthy Indian Salads, Calcium Rich Indian Recipes, Indian Healthy Veg Snack, Iron Rich Indian recipes] | 3Makes 3 cups | Indian | how to sprout moong | healthy mung beans sprouts | how to sprout mung beans at home | how to make sprouts | with 23 amazing images. Healthy Mung Beans Sprouts is a time consuming recipe, but it’s truly worth trying due to the list of nutrients it possess. Here we bring to you how to sprout mung beans at home. To make Sprouted Mung Beans at Home firstly you need to make perfect moong sprouts. For that soak the whole moong for about 6 hours in enough water. Then drain that water and place the soaked moong on a muslin cloth. Twist the muslin cloth and dab some water on it. Keep it in a warm place for 10 to 12 hours. Once the moong sprouts are ready, boil the measured quantity of water in a deep non-stick pan and add moong sprouts, salt and turmeric powder to it. Cook them on medium flame for 15 minutes with a lid covered on the pan. This is not only a convenient way but also a healthy method, because we cook it in just the required amount of water, to avoid nutrient loss. If you do not have a muslin cloth to Sprout Mung Beans at Home, then you can place the soaked and drained sprouts on a strainer and keep them covered for 10 to 12 hours to sprout. In this procedure you might have to sprinkle some water twice in between and also toss them twice or thrice using a spoon. Sprouting is a wonderful way to enhance the nutritional benefits of beans like moong, and it also adds to the flavour with a mild sweetness and pleasurable crunch. The process of Sprouting Moong at Home increases the nutrient value of most nutrients by 15 to 30%. You can enjoy these Mung Bean Sprouts at Home with a sprinkle of some lemon juice and a dash of chilli powder. Alternatively you can add the Healthy Mung Bean Sprouts to a salad, or toss it with some salt and chilli powder to enjoy it as a snack. You can also cook it further and use it to make healthy recipes like subzis and parathas. Enjoy how to sprout moong | healthy mung beans sprouts | how to sprout mung beans at home | how to make sprouts | with step by step photos. | [To make healthy mung beans sprouts, combine the moong and enough water in a deep bowl, cover with a lid and keep aside to soak for 6 hours., Drain completely and tie them in a muslin cloth. Keep aside in a warm place to sprout for 10 to 12 hours., Combine the moong sprouts, 1¼ cups of water, salt and turmeric powder in a deep non-stick pan and mix well., Cover with a lid and cook on a medium flame for 15 minutes, while stirring occasionally., Use the healthy mung beans sprouts as required.] | [Energy, 256 cal, Protein, 18.4 g, Carbohydrates, 43.5 g, Fiber, 12.8 g, Fat, 1 g, Cholesterol, 0 mg, Sodium, 21.5 mg] | how-to-sprout-moong-mung-beans-40323r |
| rcp42879 | How To Sprout Vaal, Lima Beans | NA | NA | [vaal (field beans/ butter beans)] | 1 mins | 0 mins | [Gujarati Kathols, High Protein Dals, Kadhis, High Protein Salads & Raitas, Sprouted Indian Salad recipes, Sprout for Diabetics, Sprouts recipes for Weight Loss] | 3Makes 3 cups | Gujarati | how to sprout vaal, lima beans recipe | how to make sprouts val beans | how to sprout and peel vaal | health benefits of sprouted vaal | with 19 amazing images. how to sprout vaal, lima beans recipe | how to make sprouts val beans | how to sprout and peel vaal | health benefits of sprouted vaal | To sprout vaal, (lima beans) place vaal in a bowl and cover with enough water. We have used 1 1/2 cups vaal to make 3 cups sprouted vaal. Cover and soak vaal (lima beans) for 15 hours in plenty of warm water. Drain. Place the soaked and drained vaal (lima beans) in a damp cheese cloth and leave to sprout for 24 hours. Note that 12 hours is not enough to sprout. Ensure that there is a little bit of water at the bottom of the bowl so that the vaal will use it to sprout. Add 1/4 cup water over the vaal and damp muslin cloth to ensure the lima beans sprout over the next 24 hours. Tie the muslin cloth well and keep aside for 24 hours to enable sprouting. Our vaal (butter beans, lima beans) is now sprouted after 24 hours. Put the sprouted vaal in a bowl full of water as we are going to peel them. Peel the sprouted vaal with your fingers. Wash and drain the vaal. This is required as we have sprouted the beans for 24 hours. Your sprouted vaal is ready to be used in sabzis, dal and salads. Vaal, not so common in many households, in reality has a basketful of nutrients for us. One cup of sprouted vaal can make up more than 35% of our daily intake of protein and more than 50% intake of fibre. This duo of nutrients in sprouts val beans is a perfect weight watcher’s friend. No Indian meal is complete without a dal or sabzi. Whether lunch or dinner, the dals and sabzis play important roles in balancing the meal, not just in taste and texture but on the nutritional front too. This sprout vaal, lima beans are one such beans which can be used to make Gujarati vaal ni dal to Maharashtrian vaal ki usal. From diabetics to heart patients and those suffering from cancer can learn how to sprout and peel vaal and include them in their diet. For a complete nourishing meal, the simple logic is to carry your sabzi made from sprouted vaal with roti and salad to work. Tips for how to sprout vaal, lima beans. 1. Do remember to soak the beans in warm water and for the said time (15 hours) to get the perfect sprouts after soaking. 2. Patting water on the muslin cloth is a must as air, moisture and warmth are the prerequisites for sprouting. 3. Do not tie the muslin cloth very tight. Leave it slightly loose so there is space for sprouts to grow. Enjoy how to sprout vaal, lima beans recipe | how to make sprouts val beans | how to sprout and peel vaal | health benefits of sprouted vaal | with step by step photos. | [To sprout vaal, (lima beans) place vaal in a bowl and cover with enough water. We have used 1 1/2 cups vaal to make 3 cups sprouted vaal., Cover and soak vaal ( lima beans ) for 15 hours in plenty of warm water., Drain., Place the soaked and drained vaal ( lima beans ) in a damp cheese cloth and leave to sprout for 24 hours. Note that 12 hours is not enough to sprout. Ensure that there is a little bit of water at the bottom of the bowl so that the vaal will use it to sprout., Add 1/4 cup water over the vaal and damp muslin cloth to ensure the lima beans sprout over the next 24 hours., Tie the muslin cloth well and keep aside for 24 hours to enable sprouting. Our vaal ( butter beans, lima beans ) is now sprouted after 24 hours., Put the sprouted vaal in a bowl full of water as we going to peel them., Peel the sprouted vaal with your fingers., Wash and drain the vaal. This is required as we have sprouted the beans for 24 hours., Your sprouted vaal is ready to be use in sabzis, dal and salads.] | [Energy, 281 cal, Protein, 20.2 g, Carbohydrates, 51.4 g, Fiber, 15.4 g, Fat, 0.6 g, Cholesterol, 0 mg, Sodium, 14.6 mg] | how-to-sprout-vaal-lima-beans-42879r |
| rcp33744 | Huanciana Broccoli and Baby Corn ( Exotic Diabetic Recipe ) | NA | NA | [low fat paneer, low fat milk, chopped green chillies, salt, broccoli florets, baby corn , cut into halves lengthwise, low fat butter, salt, grated mozzarella cheese] | 15 mins | 5 mins | [Mexican Main Dish, Casseroles and Bakes, Baked, Oven, Diabetic International Recipes] | 4Makes 4 servings | Mexican | Here is an interesting and low cal way to truly enjoy and relish your favourite baked dish without compromising on health! I have given this dish a healthy turn by making it with a low cal sauce and low fat paneer… however, ensure you use absolutely fresh paneer to get the desired smooth and creamy texture. You can use any vegetables of your choice; however, I chose broccoli as it is rich in vitamin C, A and other plant chemicals, which fight the free radicals that can cause damage to body cells. Both broccoli and baby corn are crunchy and blend well with the creamy sauce. | [Combine together the paneer, milk and 2 tbsp of water and blend in a mixer till smooth., Add the green chillies and salt, mix well and keep aside., Boil a vesselful of water, add the broccoli and baby corn and cook for 2 to 3 minutes., Drain and refresh using cold water. Keep aside., Heat the butter in a non-stick pan, add the broccoli, baby corn, salt and pepper, mix well and sauté over a medium flame, while stirring continuously. Keep aside., In a glass baking tray, spread the broccoli and baby corn evenly at the bottom, pour the sauce over it and spread it evenly., Sprinkle the cheese evenly on top and bake in a pre-heated oven at 200ºc (400ºf) for 10 minutes or till the cheese melts and turn light brown in colour., Serve hot., This recipe has been developed only to satisfy the occasionally craving of a diabetic for exotic dishes as it contains certain ingredients which need to be used restrictively. Hence this does not qualify as a regular everyday meal., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Not Given] | huanciana-broccoli-and-baby-corn--exotic-diabetic-recipe--33744r |
| rcp33601 | Hummus with Tahini | NA | NA | [boiled kabuli chana (white chick peas), tahini paste, chopped garlic (lehsun), lemon juice, cumin seeds (jeera) powder, olive oil, salt, olive oil, cumin seeds (jeera), parsley, lavash, chips] | 5 mins | 0 mins | [Lebanese Dips, Lebanese Basic, Indian Dips / Sauces, High Tea Party, Barbeque Party Indian Recipes, Western Party, Cocktail Party] | 1Makes 1.25 cups (18 tbsp ) | Indian | hummus with tahini paste recipe | authentic hummus | Lebanese hummus | with amazing 19 images. While we commonly make quick and easy versions of hummus with chickpeas, garlic and curds, this is a slightly more elaborate hummus with tahini paste. This authentic hummus with tahini paste recipe has a rich mouth-feel and really strong flavour. Apart from the exciting flavour of tahini paste, the strong taste of garlic and a tinge of lemony tang are also clearly noticeable in this recipe, not to forget the herby touch of parsley. Hummus is super easy to make all you need to do is soak kabuli chana a day prior! Once, the kabuli chana are soaked, pressure cook them. Drain and transfer to a mixing jar. Further, add tahini paste. Tahini paste is a thick, creamy paste made by roasting sesame seeds and grinding them up with olive oil to get a paste. This paste is an essential ingredient in making the traditional Lebanese hummus. Next, add garlic. Lemon juice and cumin powder. With it add olive oil. This is the second most important ingredient for hummus. Use extra virgin olive oil if possible, but if you don’t have that, then regular is fine. At this stage you can also add a little curd to make the hummus light and fluffy. Blend to a smooth mixture. Add a little reserved chickpea cooking water, only if required. Add this water, little by little, as you do not want your hummus to be runny. I have used approximately 2-3 tbsps of water. Further, take it out in a serving bowl. Drizzle olive oil over Lebanese hummus, sprinkle cumin seed powder and garnish with parsley. You can serve the hummus with tahini paste along with Lavash or Chips, to make a wonderful finger food. You can munch on it while watching a movie, but it is so tasty that it can be served at parties too! You can also try other Lebanese delights like Lebanese Garlic Sauce and Pita Bread. Enjoy hummus with tahini paste recipe | authentic hummus | Lebanese hummus | with detailed step by step photos below. | [To make hummus with tahini paste, combine all the ingredients in a mixer and blend it till smooth., Transfer the mixture on a serving dish, garnish it with olive oil, cumin seeds powder and parsley., Serve the hummus with tahini paste immediately with lavash and chips or refrigerate till use.] | [Energy, 52 cal, Protein, 1.4 g, Carbohydrates, 4.6 g, Fiber, 2.1 g, Fat, 3 g, Cholesterol, 0.3 mg, Sodium, 2.1 mg] | hummus-with-tahini-33601r |
| rcp22719 | Hummus, Lebanese Dip | Snacks | NA | [boiled kabuli chana (white chick peas), olive oil, salt, garlic (lehsun) cloves, lemon juice, curd (dahi), olive oil, chilli powder, chopped parsley, lavash] | 20 mins | 0 mins | [Lebanese Dips, Lebanese Basic, Indian Snacks for Entertaining, Indian Dips / Sauces, Western Party, Cocktail Party] | 4Makes 4 servings | Indian | Hummus recipe | Lebanese dip | Indian style hummus | healthy hummus dip | with 25 amazing images. I have been making hummus Lebanese dip in my Indian kitchen for over 20 years. This is an easy, simple Indian style hummus recipe to follow for Indians, as we always have chickpeas in our kitchen. Hummus has a unique flavour of chickpea, olive oil and parsley. Very healthy to eat Indian style hummus with cucumbers or carrots and great for weight loss and Endurance Athletes. Notes on hummus Lebanese dip. 1. overcooked chickpeas work great too. If you want the chickpeas to go soft, you can add a pinch of cooking soda while pressure cooking so that the chickpeas cook properly. 2. Wait for the pressure to drop naturally before opening it. If you open it in a haste, the chickpeas will not have cooked properly. 3. Drain the kabuli chana. Tip: Keep aside some cooking water of the chickpeas to add to the blender if required. This liquid will give a smooth consistency to the hummus. 4. Finally add curd to the mixer. This might seem unusual but a few middle-eastern countries replace tahini with yogurt in their hummus for a tangier taste. If you want, you can avoid the curd and put tahini instead. Hummus, the famous traditional Lebanese spread, has a creamy chickpea texture. It tastes fantastic when served as apart of a mezze platter with Pita Bread or vegetables. Learn to make Hummus recipe | Lebanese dip | Indian style hummus | healthy hummus dip | with step by step photos and videos below. | [To make hummus, combine the kabuli chana, olive oil, salt, garlic, lemon juice and curds in a mixer and blend to a smooth mixture. Add a little water only if required., Spoon the mixture into a serving plate and pour olive oil and sprinkle chilli powder and parsley over it., Refrigerate the hummus till use and serve with lavash.] | [Energy, 174 cal, Protein, 3.2 g, Carbohydrates, 10.8 g, Fiber, 4.5 g, Fat, 12.9 g, Cholesterol, 1.8 mg, Sodium, 6 mg] | hummus-lebanese-dip-22719r |
| rcp41544 | Hyderabadi Khatti Dal | Lunch | NA | [toovar (arhar) dal, chopped tomatoes, chopped garlic (lehsun), chopped ginger (adrak), turmeric powder (haldi), tamarind (imli) pulp, chopped green chillies, chopped coriander (dhania), coriander (dhania) powder, chilli powder, salt, ghee, cumin seeds (jeera), mustard seeds ( rai / sarson), asafoetida (hing), curry leaves (kadi patta), kashmiri dry red chillies] | 15 mins | 26 mins | [Popular Dals from all over India, Indian Party, Non-stick Pan, Calcium Dals & Kadhis, Hyderabadi Dal, Dal for lunch, Indian lentils for lunch] | 4Makes 4 servings | Indian | Loads of tomatoes and tamarind give this Hyderabadi Khatti Dal a tongue-tickling tanginess, while a splash of spice powders and other pungent ingredients like ginger, garlic and green chillies add to its finger-licking taste! This everyday dal is made very frequently in Hyderabadi homes, and is one of the undisputed favourites in that region. It is enjoyed hot and fresh with plain rice or rotis. You can also try other Hyderabadi dishes like Bakar Khani Naan and Sheermal . | [Soak the toovar dal in enough water in a deep bowl for 1 hour. Drain well., Combine the dal, tomatoes, 1 tbsp of garlic, ginger, ¼ tsp turmeric, little salt and 2½ cups of water in a pressure cooker, mix well and pressure cook for 4 whistles., Allow the steam to escape before opening the lid., Whisk the dal using a whisk, add the tamarind pulp, green chillies, coriander , remaining ¼ tsp turmeric powder, coriander powder, chilli powder, salt, mix well and cook on medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside., Heat the ghee in a small non-stick pan, add the cumin seeds, mustard seeds and sauté on medium flame for 30 seconds., Add asafoetida, curry leaves, remaining 1 tbsp of garlic, kashmiri red chillies and sauté on a medium flame for 1 minute., Pour the tempering over the dal and mix well., Serve hot with rice or rotis.] | [Energy, 195 cal, Protein, 9.6 g, Carbohydrates, 30.6 g, Fiber, 4.1 g, Fat, 4.1 g, Cholesterol, 0 mg, Sodium, 17.4 mg] | hyderabadi-khatti-dal-41544r |
| rcp22367 | Hyderabadi Mixed Veg Korma | NA | NA | [cauliflower florets, chopped french beans, carrot cubes, green peas, capsicum cubes, sliced baby corn, oil, cumin seeds (jeera), onion paste, cloves (laung / lavang), cinnamon (dalchini), cardamom (elaichi), ginger-garlic (adrak-lehsun) paste, green chilli paste, milk, cream, garam masala, salt, chopped coriander (dhania)] | 15 mins | 16 mins | [Sabzis with Gravies, Traditional Indian Sabzis, Raksha - Bandhan, Eid, Thanksgiving, Indian Party, Non-stick Pan] | 3Makes 3 servings | Indian | A colourful and crunchy assortment of veggies is cooked with a tempering of whole spices, and then perked up with fresh cream and spice powders to get the ever-popular Hyderabadi Mixed Veg Korma. You get to enjoy the creaminess of the gravy as well as the juicy crunch of mixed veggies, not to forget the appetizing effect of varied spices. Although the Mixed Veg Korma has a tongue-tickling flavour, it is not very spicy and is sure to be enjoyed by everybody. Serve it hot and fresh with pulao, biryani , roti or naan . You can try other vegetable preparations like Subzi ka Salan and Subzi Pasanda . | [Heat the oil in a deep non-stick pan add the cumin seeds., When the seeds crackle, add the onion paste, cloves, cinnamon, cardamom, ginger-garlic paste and green chilli paste and sauté on a medium flame for 5 minutes., Add the cauliflower, french beans, carrot, green peas, capsicum, baby corn, ½ cup of milk and ¼ cup of water, mix well cover it with a lid and cook on a medium flame for 6 minutes, while stirring occasionally., Add the remaining ½ cup of milk, fresh cream, garam masala and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Serve hot garnished with coriander.] | [Energy, 187 cal, Protein, 5.4 g, Carbohydrates, 13.9 g, Fiber, 2.6 g, Fat, 11 g, Cholesterol, 10.7 mg, Sodium, 24.8 mg] | hyderabadi-mixed-veg-korma-22367r |
| rcp41597 | Hyderabadi Osmania Biscuit, Saffron Flavoured Biscuits | Snacks | NA | [saffron (kesar) strands, milk, soft butter, powdered sugar, plain flour (maida), custard powder, milk powder, baking powder, salt, cardamom (elaichi) powder, vanilla extract, plain flour (maida)] | 10 mins | 0 mins | [Indian Jar Snacks, eggless Biscuits, Diwali, Christmas, Children's Day, Diwali Snacks, High Tea Party] | 24Makes 24 biscuits | Indian | eggless Osmania biscuit recipe | Hyderabadi Osmania biscuit recipe | bakery style Osmania biscuit | with 29 amazing images. Hyderabadi Osmania biscuit is one of the most famous treats in that region. Learn how to make eggless Osmania biscuit recipe | Hyderabadi Osmania biscuit recipe | bakery style Osmania biscuit| Hyderabadi Osmania biscuit is one of the most famous tea biscuit in Hyderabad. The biscuit is named after the last Nizam of Hyderabad, Mir Osman Ali Khan. He wanted a snack that was a little sweet and a little salty, hence this biscuit came into existence. A must-buy item on the shopping list of every visitor, these saffron-tinged biscuits have a rich milky taste and buttery mouth-feel. bakery style osamania biscuit are saffron flavoured cookies which is eggless has a slightly sweet and totally melt in the mouth and the texture is almost like a shortbread cookie. eggless osamania biscuit are a popular tea-time snacks originating from the city of Hyderabad in India. They are known for their rich, buttery flavor and distinctive texture. It is surprisingly quite easy to make! Once the cookies are baked, let them cool completely before tasting, only then they will become crispy. Try other biscuit recipes like the Karachi Biscuits and Kesar Pista Badam Biscuit. pro tips to make Osamania biscuit: 1. When creaming the fat and sugar, ensure it's light and fluffy. This incorporates air, leading to lighter and crispier biscuits. 2. Resist the urge to knead the dough excessively. Just mix until everything comes together. Overworking makes the biscuits tough. 3. Line your baking sheet with parchment paper for easy removal and cleanup. 4. While the recipe might call for butter, you can achieve a similar texture with ghee or even chilled. Ghee adds a richer flavor. Enjoy eggless Osmania biscuit recipe | Hyderabadi Osmania biscuit recipe | bakery style Osmania biscuit | with detailed step by step photo | [To make eggless osamania biscuit recipe, combine the warm milk and saffron in a small bowl, mix well and keep aside., Combine the butter and sugar in a deep bowl and whisk it well until light and fluffy., Combine the plain flour, custard powder, milk powder and baking powder and sieve it., Add a pinch of salt, cardamom powder and vanilla extract. Mix well to make soft dough., Divide the dough into 2 equal portions and roll a portion of the dough 175mm (7 inch) diameter circle and with help of a vati or a cookie cutter cut into 50 mm. (2”) diameter roundels., Gather all the remaining dough and roll it again to make 24 cookie roundels in all., Arrange the biscuits on a lined baking tray and apply the saffron milk generously over all the cookies., Bake in a pre-heated oven at 180°c (360°f) for 25 minutes. Remove and cool them completely., Store the eggless osamania biscuit in an air tight container. Use as required.] | [Energy, 61 cal, Protein, 0.8 g, Carbohydrates, 7.3 g, Fiber, 0 g, Fat, 3.2 g, Cholesterol, 9.2 mg, Sodium, 39 mg] | hyderabadi-osmania-biscuit-saffron-flavoured-biscuits-41597r |
| rcp41470 | Hyderabadi Paneer Potato Kulcha | NA | NA | [plain flour (maida), sugar, milk, oil, salt, grated paneer (cottage cheese), boiled and mashed potatoes, chopped onions, chopped coriander (dhania), chopped mint leaves (phudina), chopped green chillies, ginger (adrak) paste, cumin seeds (jeera) powder, lemon juice, salt, plain flour (maida), ghee] | 20 mins | 15 mins | [All-in-one Parathas, Naan / Kulchas, Diwali, Mother's Day, Tava, Hyderabadi Indian Bread] | 6Makes 6 servings | Indian | An extraordinary kulcha with a spicy and satisfying taste, which makes it fit to be served just like that without any elaborate side-dishes. With a rich stuffing of paneer and potatoes, flavoured with myriad ingredients like green chillies, ginger, onions and herbs like coriander and mint, this Hyderabadi Paneer Potato Kulcha has a holistic taste and texture. You can enjoy it for breakfast or as a snack , carry it in your lunch box, or even serve it at a party. Simple accompaniments like raita and pickles are enough to make it a complete meal. Try other kulcha recipes like Paneer Kulcha and Pudina Kulcha . | [Combine all the ingredients in a deep bowl and knead into a soft dough without using any water., Cover with a lid and keep aside for 15 minutes., Divide the stuffing into 5 equal portions. Keep aside., Divide the dough into 5 equal portions., Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little plain flour for rolling., Put a portion of the stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly and roll out again into a 150 mm. (6") diameter circle, using a little plain flour for rolling., Heat a non-stick tava (griddle) and cook the kulcha, using ghee, till golden brown spots appear on both the sides., Repeat steps 3 to 5 to make 4 more kulchas., Serve hot.] | [Energy, 139 cal, Protein, 3.7 g, Carbohydrates, 17.3 g, Fiber, 0.4 g, Fat, 5.8 g, Cholesterol, 2 mg, Sodium, 5.8 mg] | hyderabadi-paneer-potato-kulcha-41470r |
| rcp4753 | Iced Coffee Mocha | NA | NA | [ice cubes, instant coffee powder, cocoa powder, castor sugar, milk] | 5 mins | 0 mins | [Indian Chocolate Drinks, Indian Coffee Recipes, High Tea Party, Western Party] | 2Makes 2 glasses | Indian | This refreshing Iced Coffee Mocha combines the ever-popular flavours of coffee and cocoa in one delightful, milky glassful! Many people just prepare this by blending together all the ingredients, but to get the best flavour, you need to prepare the cocoa-milk and coffee-water mixtures separately and serve them over ice cubes, as described in the recipe. Give this method a try, and you will be bowled over by the fantabulous experience! To round up the excitement serve with Orange and Tutti Frutti Loaf , Almond Biscotti or Cinnamon Rolls . | [Combine the cocoa powder, castor sugar and ¼ cup of hot water in a deep bowl and mix well., Add the milk, mix well and keep aside., Combine the coffee powder along with ¼ cup of hot water in bowl and mix well., Just before serving, place 10 ice cubes in a tall glass, pour half of the cocoa-milk mixture over it and half of the coffee-water mixture and stir., Repeat step 4 to make 1 more glass., Serve immediately.] | [Energy, 247 cal, Protein, 7.1 g, Carbohydrates, 30.5 g, Fiber, 1.7 g, Fat, 8.8 g, Cholesterol, 20 mg, Sodium, 24.8 mg] | iced-coffee-mocha-4753r |
| rcp2571 | Iced Expresso | NA | Veg | [milk, ice-cubes, sugar, cinnamon (dalchini) powder, cocoa powder, coffee powder, vanilla essence, vanilla ice-cream chocolate ice cream] | 5 mins | 0 mins | [No Cooking Veg Indian, Recipes Kids can make] | 4Makes 4 servings | Indian | Coffee is adult stuff, right? no problem, you can surely try it once in a while in small quantities, and this iced espresso recipe is perfect to begin with. A proper blend of cocoa and coffee flavours, balanced with tasty ice-cream, this is sure to be loved by people of all ages. You can omit the ice-cream if you don’t have some at home. | [, , , , Serve immediately.] | [Not Given] | iced-expresso-2571r |
| rcp1652 | Idli | Snacks | NA | [urad dal (split black lentils), fenugreek (methi) seeds, par-boiled rice (ukda chawal), thick beaten rice (jada poha), salt, sambhar, coconut chutney, malgapodi] | 5 mins | 40 mins | [Orissa, Andhra Cuisine, Indian Travel Food, Comfort Foods, Breakfast Idlis / Dosas / Uttapam, Diwali Snacks, Indian Birthday Party] | 50Makes 50 idlis | Andhra | idli recipe | idli batter recipe | South Indian style idli | soft idli | with 30 amazing images. Idli is a very popular South Indian breakfast which is also a favourite Mumbai Street Food. We show you how to make idli with detailed step by step recipe on how to make the perfect idli batter. Fluffy as cotton balls, white as the moon’ - every South Indian remembers those fond descriptions of Idli that mom used to convince them to eat breakfast when they were kids. Indeed, that is how the perfect Idli must be too. Grinding of batter and the preparation of Idli is an almost daily affair in South Indian homes. Being a safe, tasty and wholesome breakfast, it is preferred by people all over the world now. The procedure to make idli is long and needs hours of waiting due to fermentation. Yet idli's made at home are healthy and worth the wait. To make idli, combine the urad dal and fenugreek seeds and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours. Combine the par-boiled rice and thick beaten rice and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours. Wash and drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside. Wash and drain the par-boiled rice and thick rice flakes and blend in a mixer to a slightly coarse paste using approx. 1½ cups of water. Add this mixture to the urad dal-fenugreek seeds mixture, add the salt and mix very well. Cover it with a lid and keep aside to ferment in a warm place for 12 hours. After fermentation, mix the idli batter well once again and pour spoonfuls of the batter into each of the greased idli moulds. Steam in a idli steamer for 10 to 12 minutes or till they are cooked. Once the idlis are cooked, cool them slightly. Dip a spoon in the water and using this spoon loosen the sides of idli and de-mould them. Keep aside. Serve idli recipe with homemade idli batter hot with sambar, coconut chutney and malgapodi. Choose good quality par-boiled rice (ask for idli rice, which is small and stout) and urad for making idlis, as the colour and softness of the end product depends on it. The amount of water to be added when grinding the urad changes according to the quality of the dal, so keep adding little by little till the idli batter is soft and fluffy, and do not make it watery. After making the required idlis store the remaining batter in the fridge. It remains good for almost a week, and can be used to make Sada Dosa, Uttapa and dainty Appe as well. Enjoy idli recipe | idli batter recipe | South Indian style idli | soft idli | with detailed step by step recipe photos and video below. | [Combine the urad dal and fenugreek seeds and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours., Combine the par-boiled rice and thick beaten rice and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours., Wash and drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside., Wash and drain the par-boiled rice and thick rice flakes and blend in a mixer to a slightly coarse paste using approx. 1½ cups of water. Add this mixture to the urad dal-fenugreek seeds mixture, add the salt and mix very well., Cover it with a lid and keep aside to ferment in a warm place for 12 hours., After fermentation, mix the batter well once again and pour spoonfuls of the batter into each of the greased idli moulds., Steam in an idli steamer for 10 to 12 minutes or till they are cooked., Once the idlis are cooked, cool them slightly. Dip a spoon in the water and using this spoon loosen the sides of idli and demould them. Keep aside., Repeat with the remaining batter to make more idlis., Serve the idlis hot with sambhar, coconut chutney and malgapodi.] | [Energy, 33 cal, Protein, 1 g, Carbohydrates, 7.2 g, Fiber, 0.3 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 1.1 mg] | idli-1652r |
| rcp32833 | Idli ( How To Make Idli ) | Dinner | NA | [urad dal (split black lentils), fenugreek (methi) seeds, parboiled rice (ukda chawal), thick beaten rice (jada poha), salt, sambhar, coconut chutney, malgapodi] | 5 mins | 40 mins | [South Indian, Different types of Idlis, Dinner, Breakfast Idlis / Dosas / Uttapam, School Time Snacks, One Meal Dinner, Indian Party] | 50Makes 50 idlis | South Indian | how to make soft idli recipe | perfect idli batter recipe | idli sambar | South Indian breakfast idli | with 30 amazing images. how to make how to make soft idli recipe | perfect idli batter recipe | idli sambar | South Indian breakfast idli is a daily fare in many South indian homes. Learn how to make idli sambar. To make soft idli, combine the urad dal and fenugreek seeds and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours. Combine the par-boiled rice and thick beaten rice and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours. Wash and drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside. Wash and drain the par-boiled rice and thick rice flakes and blend in a mixer to a slightly coarse paste using approx. 1½ cups of water. Add this mixture to the urad dal-fenugreek seeds mixture, add the salt and mix very well. Cover it with a lid and keep aside to ferment in a warm place for 12 hours. After fermentation, mix the batter well once again and pour spoonfuls of the batter into each of the greased idli moulds. Steam in an idli steamer for 10 to 12 minutes or till they are cooked. Once the idlis are cooked, cool them slightly. Dip a spoon in the water and using this spoon loosen the sides of idli and demould them. Keep aside. Repeat with the remaining batter to make more idlis. Serve the idlis hot with sambhar, coconut chutney and malgapodi. South Indian cuisine is almost synonymous with idli sambar! Idli is not only easy to make but also extremely healthy and easy to digest. In fact, when stranded on a highway with nothing to eat, people wouldn’t hesitate to walk into a roadside hotel and buy a few idlis, as it is steamed, and therefore quite safe to eat anywhere! The secret of the soft idlis lies in the perfect idli batter. The proportion of the parboiled rice to the urad dal is very important, followed by the proportion of water. The idli batter has to be of dropping consistency as compared to the dosa batter which is usually of pouring consistency. South Indian breakfast idli served with sambar, coconut chutney and malgapodi makes a meal by itself. Not only that, this traditional recipe has stood the test of time by being constantly adapted to suit the tastes of each generation. Try it out! Tips for soft idli. 1. Ensure you buy ukda chawal for this recipe and not use rice. 2. Fenugreek seeds help in the process of fermentation, so do not miss out on it. 3. You can keep the batter in the refrigerator for a day. But remember to remove and keep it at room temperature for an hour before use. This will ensure you get soft idlis. Enjoy how to make soft idli recipe | perfect idli batter recipe | idli sambar | South Indian breakfast idli | with step by step photos. | [To make the idlis, combine the urad dal and fenugreek seeds and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours., Combine the par-boiled rice and thick beaten rice and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours., Wash and drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside., Wash and drain the par-boiled rice and thick rice flakes and blend in a mixer to a slightly coarse paste using approx. 1½ cups of water. Add this mixture to the urad dal-fenugreek seeds mixture, add the salt and mix very well., Cover it with a lid and keep aside to ferment in a warm place for 12 hours., After fermentation, mix the batter well once again and pour spoonfuls of the batter into each of the greased idli moulds., Steam in an idli steamer for 10 to 12 minutes or till they are cooked., Once the idlis are cooked, cool them slightly. Dip a spoon in the water and using this spoon loosen the sides of idli and demould them. Keep aside., Repeat with the remaining batter to make more idlis., Serve the idlis hot with sambhar, coconut chutney and malgapodi.] | [Energy, 65 cal, Protein, 2.1 g, Carbohydrates, 13.8 g, Fiber, 0.6 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 2.5 mg] | idli--how-to-make-idli--32833r |
| rcp33388 | Idli ( Mumbai Roadside Recipes) | BreakFast | NA | [urad dal (split black lentils), fenugreek (methi) seeds, par-boiled rice (ukda chawal), salt, oil, green garlic chutney, coconut chutney, sambhar] | 25 mins | 20 mins | [South Indian, Different types of Idlis, South Indian Breakfast, Mumbai Street Food, Breakfast Idlis / Dosas / Uttapam, Steam, Steamer] | 4Makes 4 plates | South Indian | An ideal breakfast option for the busy-bee! served piping hot, usually in portions of three idlis per plate, who can say no to these healthy, steamed idlis that are accompanied by delectable sambhar and two chutneys too? | [Soak the urad dal and fenugreek seeds in enough water for 3 hours, drain and blend in a mixer till smooth and frothy. Keep aside., Soak the rice in enough water for 3 hours, drain and blend in a mixer to a coarse paste. Keep aside., Combine the urad dal paste, rice paste and salt in a bowl and mix well., Keep aside to ferment overnight., Mix the fermented batter once again and place spoonfuls of the idli batter into greased idli moulds and steam in a steamer for 8 to10 minutes., Remove, cool for a few seconds and demould., Place 3 idlis each on 4 plates and serve immediately with coconut chutney, green garlic chutney and sambhar., Once the rice and urad dal batter are ground separately, ensure that you mix them well before fermenting. Urad dal tends to sink to the bottom and thus mixing is very important before and after fermenting.] | [Energy, 218 cal, Protein, 7 g, Carbohydrates, 45.8 g, Fiber, 2.1 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 8.2 mg] | idli--mumbai-roadside-recipes-33388r |
| rcp42148 | Idli Chaat Recipe, South Indian Snack | Snacks | NA | [idlis, oil, whisked curds (dahi), salt, green chutney, sweet chutney, cumin seeds (jeera) powder, chilli powder, sev, chopped coriander (dhania)] | 10 mins | 15 mins | [Chaat, High Tea Party, Kids After School, Innovative Snacks, Kitty Party Snacks] | 2Makes 2 servings | NA | idli chaat recipe | South Indian idli chaat | how to make idli chaat | dahi idli chaat | with 14 amazing images. South meets North in this amazing fusion idli chaat recipe! Idli, the most common South Indian snack meets chaat, the most popular class of North Indian snacks, in this off-beat idli chaat recipe. To make idli chaat recipe we have deep-fried idli cubes, laced them with curds and chutneys, and topped them with yummy garnishes like sev and coriander. A sprinkling of spice powders boosts the aroma and taste of the South Indian idli chaat further, making it a unique and memorable treat. Tips to make the perfect idli chaat recipe. 1.For making the idli chaat recipe, cut each idli into 4 equal pieces or just bite sized pieces using a sharp knife. Leftover idlis or idli that have been cooled completely give out the best result. 2.Ensure the curd is fresh and not sour. If you like crispy chaat then skip adding curd as the whisked curd will make the fried idli soft. This nice and chatpata idli chaat snack is a wonderful way to make use of leftover idlis. You can surprise your kids with this when they come home from school, enjoy it as a tea-time snack or even serve it to guests. You can also try other idli-based recipes like Idli Upma or Idli Milagai Podi. Learn to make idli chaat recipe | South Indian idli chaat | how to make idli chaat | dahi idli chaat | with step by step photos and video below. | [To make idli chaat recipe, cut each idli into 4 equal pieces using a sharp knife., Heat the oil in a deep-non-stick pan and deep-fry a few idli pieces on a medium flame till they turn crispy and golden brown in colour from all the sides. Drain on an absorbent paper., Place half the deep-fried idli pieces in a serving plate., Top it with 5 tbsp of whisked curds and sprinkle a little salt over it. Spread 1 tsp of green chutney and 2 tsp of sweet chutney evenly over it., Finally sprinkle a little cumin seeds powder, chilli powder, 1 tbsp of sev and 1 tbsp of coriander evenly over it., Repeat steps 3 to 5 to make 1 more serving., Serve the idli chaat immediately.] | [Energy, 250 cal, Protein, 8 g, Carbohydrates, 34.9 g, Fiber, 3.3 g, Fat, 7 g, Cholesterol, 12 mg, Vitamin A, 404.3 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.3 mg, Vitamin C, 6.1 mg, Folic Acid, 27.2 mcg, Calcium, 184 mg, Iron, 1.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 24.8 mg, Potassium, 181.2 mg, Zinc, 0.6 mg] | idli-chaat-recipe-south-indian-snack-42148r |
| rcp1673 | Idli Curry | Snacks | NA | [chopped onions, ginger (adrak) paste, tomato pulp, boiled green peas, sambar powder, chilli powder, sugar, salt, milk, oil, chopped coriander (dhania)] | 10 mins | 12 mins | [South Indian, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Indian Snacks for Entertaining, Evening Tea Snacks, Mother's Day, High Tea Party] | 4Makes 4 servings | South Indian | idli curry recipe | leftover idli recipe | South Indian idli curry breakfast recipe | idli sabzi | with 20 amazing images. idli curry recipe | leftover idli recipe | South Indian idli curry breakfast recipe | idli sabzi is a unique way of using left over idlis. Learn how to make South Indian idli curry breakfast recipe. To make idli curry, heat 2 ½ tbsp of oil in a broad non-stick pan, add the idli cubes and sauté on a medium flame for 4 to 5 minutes, or till the idlis turn light brown in colour. Remove and keep aside. Heat the remaining ½ tbsp of oil in the same pan, add the onions and ginger paste and sauté on a medium flame for 1 minute. Add the tomato pulp, green peas, sambhar masala, chilli powder, sugar and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add ¼ cup of water and milk, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Just before serving, re-heat the curry and add the idli cubes. Mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve the idli curry immediately garnished with coriander. A multi-flavoured delicacy prepared with fresh or leftover idlis, the idli sabzi has a pleasing texture and a tongue-tingling flavor, thanks to tangy tomato pulp, peppy spice powders and pastes, and a pinch of sugar to highlight all other flavours. You can prepare South Indian idli curry breakfast recipe using the previous day’s idli or prepare it fresh as a snack. It is tasty enough to be served as a starter at a Party too. The highlight of this leftover idli recipe is the use of sambar powder. It gives an authentic touch to the idlis. You can buy readymade sambar masala. But if time permits try making sambar masala at home. The aroma of fresh sambar masala will surely be an added flavour boost. Tips for idli curry. 1. We have used fresh tomato pulp. Here’s how to make fresh tomato pulp at home. 2. If you are falling short of time and use ready tomato puree, then remember to use in less quantity as the readymade puree is highly concentrated. 3. Ensure to serve it immediately. Enjoy idli curry recipe | leftover idli recipe | South Indian idli curry breakfast recipe | idli sabzi | with step by step photos. | [To make idli curry, heat 2 ½ tbsp of oil in a broad non-stick pan, add the idli cubes and sauté on a medium flame for 4 to 5 minutes, or till the idlis turn light brown in colour. Remove and keep aside., Heat the remaining ½ tbsp of oil in the same pan, add the onions and ginger paste and sauté on a medium flame for 1 minute., Add the tomato pulp, green peas, sambhar masala, chilli powder, sugar and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add ¼ cup of water and milk, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Just before serving, re-heat the curry and add the idli cubes. Mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve the idli curry immediately garnished with coriander.] | [Energy, 371 cal, Protein, 8.2 g, Carbohydrates, 44.2 g, Fiber, 4.4 g, Fat, 17.6 g, Cholesterol, 2 mg, Sodium, 19.5 mg] | idli-curry-1673r |
| rcp218 | Idli in Coconut Sauce, Spinach Idli in Coconut Curry | Snacks | NA | [coconut milk (nariyal ka doodh), oil, cumin seeds (jeera), curry leaves (kadi patta), slit green chilli, salt, lemon juice, sugar, cornflour, spinach (palak), idli batter, salt] | 10 mins | 15 mins | [Different types of Idlis, South Indian Evening Snacks, Indian Snacks for Entertaining, Evening Tea Snacks, Indian Tawa, Raksha - Bandhan, Mother's Day] | 4Makes 4 servings | South Indian | idlis in coconut sauce recipe | palak idlis in coconut curry | spinach idlis in coconut curry | with 43 amazing images. idlis in coconut sauce recipe | palak idlis in coconut curry | spinach idlis in coconut curry is a snack you would never have experienced before. Learn how to make this striking combination of palak idlis in coconut curry. To make idlis in coconut sauce, for the coconut sauce, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the curry leaves, green chilli, coconut milk, salt, lemon juice, sugar and cornflour-water mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Keep aside. For the idli, put the spinach leaves in enough hot water and allow them to blanch for 1 to 2 minutes. Drain, cool and blend in a mixer to a smooth purée. Combine the idli batter, spinach purée and salt in a bowl and mix well. Pour a little batter into each greased mini idli mould and steam in a steamer for 6 to 7 minutes. Cool, demould and keep aside. Then to make palak idlis in coconut curry, heat a sizzler plate or tava (griddle) till red hot. Pour 1/2 the prepared coconut sauce over it and cook for 1 minute. Add the mini idlis and the remaining coconut sauce over it and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve immediately. Mini idlis, with loads of spinach in the batter, are tasty and healthy too. Instead of the standard sambhar combo, here the idlis are floated in a soothing coconut sauce with mild hints of green chillies and presented in the form of palak idlis in coconut curry. The curry leaves and the cumin seeds further add a lingering flavour and aroma to the curry. Spinach idlis in coconut curry is an innovative party snack – just remember to serve it piping hot! Well, we have used the readymade coconut milk in this recipe. But when you have time on hand you can make coconut milk at home. Tips for idlis in coconut sauce. 1. Make the palak idlis first and then the coconut sauce. The reason is that the coconut sauce can dry up. 2. Serve the idlis in coconut sauce immediately once the coconut sauce is made. So if you want you can make the palak idlis in advance and do the coconut sauce at the end. Enjoy idlis in coconut sauce recipe | palak idlis in coconut curry | spinach idlis in coconut curry | with step by step photos. | [Heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the curry leaves, green chilli, coconut milk, salt, lemon juice, sugar and cornflour-water mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Keep aside., Put the spinach leaves in enough hot water and allow them to blanch for 1 to 2 minutes., Drain, cool and blend in a mixer to a smooth purée., Combine the idli batter, spinach purée and salt in a bowl and mix well., Pour a little batter into each greased mini idli mould and steam in a steamer for 8 minutes., Cool, demould and keep aside., To make idlis in coconut sauce, heat a sizzler plate or tava (griddle) till red hot., Pour 1/2 the prepared coconut sauce over it and cook for 1 minute., Add the mini idlis and the remaining coconut sauce over it and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve the idlis in coconut sauce immediately.] | [Energy, 270 cal, Protein, 3.4 g, Carbohydrates, 18.8 g, Fiber, 2.6 g, Fat, 19.5 g, Cholesterol, 0 mg, Sodium, 26.9 mg] | idli-in-coconut-sauce-spinach-idli-in-coconut-curry-218r |
| rcp1670 | Idli Upma, Upma with Left Over Idlis Recipe | BreakFast | NA | [idlis, peanut oil oil, mustard seeds ( rai / sarson), dry red chillies (pandi), chopped and boiled carrot, boiled green peas, chopped tomatoes, salt, coconut chutney] | 10 mins | 5 mins | [South Indian, Different types of Idlis, Breakfast using Leftovers, Breakfast Upma, Poha, Tava, Pan, Indian Travel Food Idli, Dosa, Upma] | 4Makes 4 servings | South Indian | idli upma recipe | idli upma with leftover idli | healthy idli upma | with 12 amazing images. idli upma is made from leftover idlis. idli upma with leftover idli is how South Indian typically finish off leftover idlis. It is so tasty that you can even serve idli upma to guests. Ingredients for idli upma are leftover idlis , tomatoes, onions, green peas, carrots, peanut oil to cook and some Indian spices. I find this idli upma far more healthier than plain idli. Let’s see why we call this a healthy idli upma? Idli is a perfect combination of urad dal and par boiled rice which make it a complete protein. A cereal pulse combo like in the case of Idli ( par boiled rice and urad dal) would serve as a complete protein comprising of all the 9 essential amino acids. However idlis are high in carbs. So in idli upma recipe we are adding lots of fibre through high quality vegetables like carrots, onions, green peas and tomatoes to make this recipe even healthier. Even better, we have cooked the idlis in peanut oil which has the highest amount of MUFA (around 49%) amongst most Indian common cooking oils. So use the peanut oil if you want to be healthy and I would suggest to do lots of your Indian cooking in peanut oil or coconut oil. Notes on idli upma recipe. 1. If you are making use of fresh idlis, then cool them completely and then crumble to avoid them getting completely mashed. Idlis refrigerated for 5-6 hours or overnight give the best results. 2. The idli upma recipe can be prepared with any variety of idlis like the oats idli, rava idli or nachni idli. 3. Mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Do not cook them for more time or else the idlis will start frying and turn brown. If you feel like the idli upma is turning dry then add some more water and mix it. Sometimes, people even make idli upma out of fresh idlis, as it is an interesting alternative to usual Idli and dosas. Besides Idli Upma you can use leftover idlis to make a variety of other recipes like Dahi Idli, Fried Idlis with Curd Dip , Spicy Tava Idlis, Idli Chaat, Idli Curry and Idli Chilli. Enjoy how to make idli upma recipe | idli upma with leftover idli | healthy idli upma with detailed step by step photos and video below. | [To make idli upma, crumble all the idlis in a deep bowl and keep aside., Heat the oil in a broad non-stick pan, add the mustard seeds and red chillies and sauté on a medium flame for a few seconds., When the seeds crackle, add the carrot, green peas, tomatoes, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes., Finally, add the crumbled idlis, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve idli upma immediately with coconut chutney.] | [Energy, 135 cal, Protein, 2.3 g, Carbohydrates, 14.2 g, Fiber, 2 g, Fat, 7.7 g, Cholesterol, 0 mg, Sodium, 9.2 mg] | idli-upma-upma-with-left-over-idlis-recipe-1670r |
| rcp37146 | Ikebana For Your Dinner Table ( Flower Arrangements) | NA | Veg | [] | 25 mins | 0 mins | [No Cooking Veg Indian, Christmas, Kebab Party] | 1Makes 1 ikebana | Indian | Ranjana tulsyan shows here how to use the japanese art of flower decoration to create a captivating arrangement. | [Take a 22-inch long wire. Alternately thread five green and four red beads onto the wire., Twist the wire ends., Form a triangular shape., Attach a short piece of the thick stem with the help of clear adhesive tape., Similarly prepare two more triangles ( each with 19-inch long wire)., Place the pin holder in the center., Firmly place the soaked foam on the pin holder., Bend the wire., Fix the largest triangle into the soaked foam., Similarly fix the remaining two triangles., Fix three anthuriums on the triangle (one anthurium at the back)., Fix the remaining anthurium in front of the triangles., Take two small fern fronds and remove the lower leaflets., Fix the fronds to the arrangement., Mask the foam with the chrysanthemums and arrange the beads.] | [Not Given] | ikebana-for-your-dinner-table--flower-arrangements-37146r |
| rcp2052 | Imarti, How To Make Imarti | NA | NA | [sugar, saffron (kesar) strands, cardamom (elaichi) powder, urad dal (split black lentils), cornflour, food colour, ghee] | 10 mins | 60 mins | [South Indian Sweets, Comfort Foods, Traditional Indian Mithai, Deep Fry Desserts, Diwali, Holi recipes, Raksha - Bandhan] | 45Makes 45 imartis | South Indian | Imarti, known in some places as Amriti, is an amazing mithai from Uttar Pradesh. A smooth batter of urad is piped out of a cloth bag to make nice, ring-shaped tubes, which are cooked in ghee till crisp and then dipped in sugar syrup. It takes a bit of practice to pipe the batter directly into the ghee, but you will soon get the hang of it. Moreover, it is completely worth the effort because homemade Imartis, served warm and fresh, are so yummy that you and your family will totally savour the experience! Whether it is Holi Diwali or Raksha - Bandhan serve these homemade Imartis and make the occasion all the more special. | [Combine the sugar and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 7 minutes, while stirring occasionally., Switch off the flame, add the saffron strands and cardamom powder and mix well. Keep aside., Soak the urad dal in enough water for 3 hours. Drain well., Combine the urad dal, cornflour, yellow food colour and ¾ cup of water in a mixer and blend till smooth., Fill little imarti batter into a piping bag with a single nozzle or a thick cloth with a small hole in the centre which is finished with button-hole stitch., Heat the ghee in broad non-stick pan. Pipe out the batter to drop a continuous pattern of a flower having a round centre and 7 round petals into the hot ghee and cook on a slow flame till both sides turn golden brown in colour and crisp. You can deep-fry 5 at a time., Transfer them directly into the prepared warm sugar syrup, press them once lightly and remove and serve immediately., It will take a little practice to pipe the imarti out correctly., Try practicing piping out the batter in a plate or a bowl till you get it correct and then start piping the batter into the ghee.] | [Energy, 113 cal, Protein, 1.2 g, Carbohydrates, 15.6 g, Fiber, 0.6 g, Fat, 5.1 g, Cholesterol, 0 mg, Sodium, 1.9 mg] | imarti-how-to-make-imarti-2052r |
| rcp47 | Indian Bean and Vegetable Salad, Bean Salad for Weight Loss | NA | NA | [boiled rajma (kidney beans), shredded cabbage, grated carrot, sliced capsicum, extra virgin olive oil olive oil, chopped garlic (lehsun), lemon juice, dried mixed herbs, salt] | 10 mins | 0 mins | [American Salads, Indian Salads with dressing, Wholesome Salads (Salads that make a meal), Italian Party, Western Party, Vitamin B1 Thiamine, Pregnancy Folic Acid Rich] | 4Makes 4 servings | Indian | bean and vegetable salad recipe | Indian bean veg salad | healthy vegetable and bean salad for weight loss | with 29 amazing images. healthy vegetable and bean salad for weight loss is a satiating bowl which can be enjoyed at lunch time too. Learn how to make Indian bean veg salad. To make bean and vegetable salad, combine the rajma, cabbage, carrots and capsicum in a deep bowl and toss well. Refrigerate for 30 minutes. Just before serving, pour the dressing on top and toss well. Serve immediately. Life needs balance – a delicate balance between tough tides, smooth rides, testing times and joyful tunes! The same motto reflects in cuisine too. A great recipe needs a perfect balance of flavours, textures, aroma and not to forget nutrition too. The outcome is a perfect experience, as you will see in this Indian bean veg salad. Soft and mealy kidney beans, with crunchy veggies, topped with a tangy dressing mellowed with olive oil, results in a perfect mouth-feel as you roll and crush every spoonful of this bean and vegetable salad in your mouth. Healthy vegetable and bean salad for weight loss is a priceless pick for diabetics and heart patients too. The protein will help to nourish the cells of the body, while the fibre will help to add satiety and achieve gut health. The antioxidants vitamin A and vitamin C will help to build immunity and enhance our ability to fight against diseases. Tips for bean and vegetable salad. 1. Always ensure to mix the dressing well. 2. Dried mixed herbs can be replaced with dried oregano. Enjoy healthy vegetable and bean salad for weight loss | with step by step photos. | [To make bean and vegetable salad, combine the rajma, cabbage, carrots and capsicum in a deep bowl and toss well. Refrigerate for 30 minutes., Just before serving, pour the dressing on top and toss well., Serve the bean and vegetable salad immediately.] | [Energy, 92 cal, Protein, 3.2 g, Carbohydrates, 10.8 g, Fiber, 2.8 g, Fat, 4.1 g, Cholesterol, 0 mg, Sodium, 14.3 mg] | indian-bean-and-vegetable-salad-bean-salad-for-weight-loss-47r |
| rcp42108 | Indian Bhindi Masala Gravy, Bhindi Curry, Okra Masala | NA | Veg | [ladies finger (bhindi), oil, bay leaf (tejpatta), cardamom (elaichi), chopped onions, chilli powder, coriander (dhania) powder, cumin seeds (jeera) powder, turmeric powder (haldi), garam masala, sugar, salt, fresh cream, dried fenugreek leaves (kasuri methi), chopped coriander (dhania), chopped tomatoes, chopped ginger (adrak), chopped garlic (lehsun), chopped green chillies, curd (dahi), cloves (laung / lavang), cardamom (elaichi), cinnamon (dalchini)] | 15 mins | 25 mins | [Punjabi Sabzis, Sabzis with Gravies, Traditional Indian Sabzis, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Indian Party, Non-stick Pan] | 4Makes 4 servings | Punjabi | bhindi masala gravy recipe | bhindi curry | Indian bhindi masala restaurant style | dhaba style bhindi masala | okra masala | with 35 amazing images. bhindi masala gravy recipe | bhindi curry | Indian bhindi masala restaurant style | dhaba style bhindi masala | okra masala | is a mix of flavours and texture to perfection. Learn how to make bhindi curry. To make bhindi masala gravy, heat 1 tbsp of oil in a deep non-stick pan, add the ladies finger and sauté on a medium flame for 7 to 8 minutes or till light brown in colour. Remove in a plate and keep aside. In the same deep non-stick, heat the remaining 2 tbsp of oil, add the bayleaf and cardamom and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 4 minutes or till they turn golden brown in colour. Add the chilli powder, cumin seeds powder, coriander powder, turmeric powder, prepared tomato paste, garam masala, sugar and salt, mix well and cook on a medium flame for 4 minutes, while stirring continuously. Add the sautéed ladies finger, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add ¾ cup of water, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Add the fresh cream, dried fenugreek leaves and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve the bhindi masala gravy hot. This is an awesome bhindi curry that feels special, due to an interplay of method and ingredients. Sautéed bhindi is cooked with a flavour-packed tomato paste, a medley of spices and a dash of fresh cream. The central flavour of this okra curry is the tomato paste blended with flavourful ingredients like garlic, ginger and whole spices like cardamom, clove and cinnamon. Further, herbs like coriander and fenugreek complement the tanginess of the tomatoes, bringing out a vibrant aroma and flavour. Indian bhindi masala restaurant style is a really wonderful way to prepare ladies finger, resplendent with the magic of Indian spices. Do try it at home, and enjoy it with Laccha Paratha or Jeera Rice. Tips for bhindi masala gravy. 1. After adding the tomato paste, remember to stir the gravy continuously. This is done to avoid splitting of curd which is in the paste. 2. For an authentic taste, you can make garam masala at home. Enjoy bhindi masala gravy recipe | bhindi curry | Indian bhindi masala restaurant style | dhaba style bhindi masala | okra masala | with step by step photos. | [To make bhindi masala gravy, heat 1 tbsp of oil in a deep non-stick pan, add the ladies finger and sauté on a medium flame for 7 to 8 minutes or till light brown in colour., Remove in a plate and keep aside., In the same deep non-stick, heat the remaining 2 tbsp of oil, add the bayleaf and cardamom and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 4 minutes or till the turn golden brown in colour., Add the chilli powder, cumin seeds powder, coriander powder, turmeric powder, prepared tomato paste, garam masala, sugar and salt, mix well and cook on a medium flame for 4 minutes, while stirring continuously., Add the sautéed ladies finger, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add ¾ cup of water, mix well and cook on a medium flame for 4 minutes, while stirring occasionally., Add the fresh cream, dried fenugreek leaves and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve the bhindi masala gravy hot.] | [Energy, 160 cal, Protein, 2 g, Carbohydrates, 7.2 g, Fiber, 2.3 g, Fat, 13.4 g, Cholesterol, 2 mg, Sodium, 13.1 mg] | indian-bhindi-masala-gravy-bhindi-curry-okra-masala-42108r |
| rcp40354 | Indian Bread Pizza, Quick Oven Tava Bread Pizza | Snacks | NA | [whole wheat bread, pizza sauce, grated processed cheese] | 25 mins | 0 mins | [Kids Recipes, Indian Snacks for Entertaining, Indian Cheese Recipes, School Time Snacks, Bread Snack, Baked, Indian Birthday Party] | 4Makes 4 bread pizzas (4 bread pizza ) | Indian | Indian bread pizza recipe | quick oven veg bread pizza | 3 ingredient tava bread pizza | with 8 amazing pictures Looking for a super quick and easy snack recipe? We have one of the quickest recipe which is bread pizza. It is just a 3 ingredient tava bread pizza meal. It is just a quick alternate to pizza. The unique thing about the recipe is the ideal pizza base is replaced with bread, even differs in taste. It is a best alternate for someone craving for pizza at an odd hour. Bread pizza can be made with any bread of your choice but here we have used whole wheat bread as the base. We have toasted the bread till turns a little golden, get them off on a dry surface and spread pizza sauce on top of the toasted bread and sprinkle cheese on top. This is similar to margherita pizza as we haven’t used any veggies. You can still use any veggies of your choice like babycorn, capsicum, onions, olives or jalapeños. Once the cheese is sprinkled on top, bread pizza are baked at 200 degree for 8-10 minutes or unitl the bread turns brown or cheese melts. Once cooked, cut into triangles and serve quick oven veg bread pizza immediately. If you do not have an oven you can also make it on a tava. When I was a kid, we didn’t have ovens at home, my mother used to make it on tava and it would still taste tasty. It is super quick and you can also use this recipe as a starter for your kids birthday party or you can also make it for evening snack. My kids love it and also sometimes take tava bread pizza in their lunch boxes. Enjoy the Indian bread pizza recipe | quick oven veg bread pizza | 3 ingredient tava bread pizza | with detailed step by step photos. | [To make indian bread pizza, toast the bread slices in the pop up toaster till they turn light brown in colour., Place 1 toasted bread slice on a clean, dry surface and spread 1½ tbsp of pizza sauce evenly over it., Sprinkle 1 tbsp of cheese evenly over it., Repeat steps 2 and 3 to make 3 more bread pizzas., Bake in a pre-heated oven at 200°c (400°f) for 8 to 10 minutes or till crisp., Allow it to cool completely, wrap in an aluminium foil, and pack in an air-tight tiffin box.] | [Energy, 130 cal, Protein, 5.5 g, Carbohydrates, 18.2 g, Fiber, 0.4 g, Fat, 4.1 g, Cholesterol, 0 mg, Vitamin A, 97.1 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 2.1 mg, Folic Acid, 7.5 mcg, Calcium, 118.8 mg, Iron, 1.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 170.9 mg, Potassium, 116.4 mg, Zinc, 0.4 mg] | indian-bread-pizza--quick-oven-tava-bread-pizza-40354r |
| rcp3596 | Indian Chickpea Salad for Weight Loss | Lunch | NA | [boiled kabuli chana (white chick peas), tomato cubes, cucumber cubes, chopped spring onion whites greens, salt, chopped mint leaves (phudina), chopped coriander (dhania), sugar, low fat curds (dahi), salt, freshly ground black pepper (kalimirch)] | 15 mins | 20 mins | [Punjabi Raita | Punjabi Chutney | Achar, Indian Salads with dressing, Low Calorie Indian Salad, Indian Party, Barbeque Party Indian Recipes, Pressure Cooker, Healthy Indian Lunch Weight Loss] | 4Makes 4 servings | Punjabi | Indian chickpea salad for weight loss | kabuli chana salad with pudina dressing | healthy chickpea salad for weight loss | with amazing 23 images. One of the most nutritious beans - chickpeas are rich in iron, protein and folic acid . Curds enrich this tangy Indian chickpea salad with mint dressing with more protein and calcium while coriander and mint increase its vitamin A content. So we have got you a salad with such a combination that is chickpea salad with mint dressing. kabuli chana salad for weight loss is very quick and easy to make. If you are on a diet or need to watch weight, this is a perfect healthy chickpea salad for weight loss recipe. This salad is light on the tummy and is super healthy. You can even have this for your lunch or dinner or you can also use it as a tiffin recipe!! The method to make Indian chickpea salad with pudina dressing is very easy!! We have soaked kabuli chana overnight and cooked them, but make sure you do not over cook them or the salad will get mushy will tossing. Take mint, coriander, curds, salt and pepper and blend them together to make the mint dressing. Cut cucumbers and tomatoes into cubes and chop the spring onion greens and white. To prepare the chick pea salad with mint dressing, combine chickpeas, tomatoes, onions, spring onions, prepared mint dressing, salt and pepper to taste and toss everything well. You can even add few drops of lemon juice if you wish to. Refrigerate the healthy salad with dressing and serve it chilled to relish the flavours of kabuli chana salad with pudina dressing. Enjoy Indian chickpea salad for weight loss | kabuli chana salad with pudina dressing | healthy chickpea salad for weight loss | with detailed step by step photos and video below | [Combine all the ingredients and blend in a mixer to a smooth paste using a little water. Keep aside., To make indian chickpea salad for weight loss, combine all the ingredients in a bowl, add the mint dressing and toss well., Serve the indian chickpea salad for weight loss immediately or chilled.] | [Energy, 167 cal, Protein, 8.1 g, Carbohydrates, 28.5 g, Fiber, 13.4 g, Fat, 2.3 g, Cholesterol, 0 mg, Sodium, 21.8 mg] | indian-chickpea-salad-for-weight-loss-3596r |
| rcp1708 | Indian Cooked Rice Idli, Leftover Rice Idli | Snacks | NA | [cooked rice (chawal), urad dal (split black lentils), fenugreek (methi) seeds, rice semolina (idli rawa), salt, sambhar, coconut chutney, tomato chutney] | 10 mins | 25 mins | [South Indian, Different types of Idlis, Breakfast Idlis / Dosas / Uttapam, Breakfast using Leftovers, Indian snacks with little planning, Indian Snacks for Entertaining, Indian Steamed Snacks] | 25Makes 25 idlis | South Indian | cooked rice idli recipe | leftover rice idli | instant idli with cooked rice | South Indian soft idly from leftover rice | with 28 amazing images. cooked rice idli recipe | leftover rice idli | instant idli with cooked rice | South Indian soft idly from leftover rice is a tongue tickling snack made with readily available ingredients. Learn how to make leftover rice idli. To make cooked rice idli, combine the urad dal, fenugreek seeds and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 2 hours. Wash and drain well. Add the cooked rice and blend in a mixer to a smooth mixture using approx. 1½ cups of water. Transfer the mixture into a deep bowl, add the rice semolina and salt and mix very well. Cover it with a lid and keep aside to ferment in a warm place for 10 to 12 hours. After fermentation, mix the batter well once again and pour spoonfuls of batter into each of the greased idli moulds. Steam in an idli steamer for 10 minutes or till they are cooked. Repeat with the remaining batter to make more idlis. Allow the idlis to cool slightly and demould them. Serve hot with sambhar, coconut chutney and tomato chutney. These super-soft idlis are made with a combination of readymade idli rava and cooked rice along with fluffy, wet-ground urad dal. It is easier to prepare this instant idli with cooked rice compared to the traditional one, as you need to soak wet-grind only the urad dal. It is also a relatively foolproof method that is sure to yield appetizingly white, bouncy South Indian soft idly from leftover rice. However, since it makes use of cooked rice, it is not advisable to keep the fermented batter for more than a day or two. Serve the leftover rice idli with sambhar, coconut chutney and tomato chutney. Tips to make cooked rice idlis. 1. You can use leftover rice but do not use basmati rice. 2. This a quick recipe apart from the fermenting, the blending is also very quick as it has only urad dal. 3. When you blend all make sure you then mix the batter very well with your hands before fermenting. 4. After fermentation make sure to mix the batter with a spoon very well. Enjoy cooked rice idli recipe | leftover rice idli | instant idli with cooked rice | South Indian soft idly from leftover rice | with step by step photos. | [To make indian cooked rice idli, combine the urad dal, fenugreek seeds and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 2 hours. Wash and drain well., Add the cooked rice and blend in a mixer to a smooth mixture using approx. 1½ cups of water., Transfer the mixture into a deep bowl, add the rice semolina and salt and mix very well. Cover it with a lid and keep aside to ferment in a warm place for 10 to 12 hours., After fermentation, mix the batter well once again and pour spoonfuls of batter into each of the greased idli moulds., Steam in an idli steamer for 10 minutes or till they are cooked., Repeat with the remaining batter to make more idlis., Allow the idlis to cool slightly and demould them., Serve the indian cooked rice idli hot with sambhar, coconut chutney and tomato chutney.] | [Energy, 42 cal, Protein, 1.7 g, Carbohydrates, 8.3 g, Fiber, 0.6 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 3 mg] | indian-cooked-rice-idli-leftover-rice-idli-1708r |
| rcp22708 | Indian Corn Dip | NA | NA | [boiled and coarsely crushed sweet corn kernels, milk, cornflour, oil, mustard seeds ( rai / sarson), cumin seeds (jeera), chopped green chillies, salt, chopped coriander (dhania), khakhras, nacho chips] | 5 mins | 3 mins | [Indian Dips / Sauces, Cocktail Party, Fondue Party, Quick Indian Dips, Gravies & Sauces] | 1Makes 1 cup (14 tbsp ) | Indian | Tempering is an inherent aspect of Indian cooking, and perhaps a key factor that boosts the flavour and aroma of most dishes. Here is an Indian Corn Dip made of crushed sweet corn kernels in a milk-cornflour base, flavoured with green chillies and tempered traditionally. This desi dip has a unique aroma, flavour and mouth feel that goes perfectly well with khakhras or nacho chips too! | [Combine the milk and cornflour in a small bowl and mix well till the cornflour dissolves completely. Keep aside., Heat the oil in a broad non-stick pan, add the mustard seeds and cumin seeds and sauté on a medium flame for a few seconds., When the seeds crackle, add the sweet corn, green chillies, cornflour-milk mixture and salt, mix well and cook on a medium flame for 2 minutes or till the mixture thickens, while stirring continuously., Garnish with coriander and serve immediately with khakhras and nacho chips.] | [Energy, 26 cal, Protein, 0.8 g, Carbohydrates, 3.5 g, Fiber, 0.3 g, Fat, 1.1 g, Cholesterol, 1.1 mg, Sodium, 2.1 mg] | indian-corn-dip-22708r |
| rcp41874 | Indian Eggless Vanilla Cupcakes No Condensed Milk | Snacks | NA | [oil, powdered sugar, curd (dahi), vanilla essence, milk, plain flour (maida), cornflour, milk powder, baking powder, baking soda, unbeaten whipped cream, blue colour, pink colour] | 10 mins | 0 mins | [American Ice - Creams & Deserts, Sweet Snacks, Evening Tea Snacks, Indian style Eggless Cakes, Raksha - Bandhan, Christmas, Children's Day] | 9Makes 9 cupcakes | Indian | eggless vanilla cupcakes recipe | Indian vanilla cupcake | easy eggless vanilla cupcakes no condensed milk | with 35 amazing images. eggless vanilla cupcakes recipe | Indian vanilla cupcake | easy eggless vanilla cupcakes no condensed milk is sure to elevate the standard of any dessert counter it is served in. Learn how to make Indian vanilla cupcake. To make eggless vanilla cupcakes, in a deep bowl add oil and powdered sugar and whisk well for 2 minutes. Then add curd and vanilla essence and whisk again for 1 minute. Add milk and whisk well. In the same bowl sieve plain flour, corn flour, milk powder, baking powder and baking soda. Combine and mix all the ingredients using a whisk to form a batter. Line the cupcake mould using cupcake liners. Fill 2/3rd of the cupcake liners using a ice cream scoop. Bake in preheated oven at 180°c (360°f) for 12 to 15 minutes or until the skewer inserted comes out clean. Remove and cool the cupcakes completely. Then to make Indian vanilla cupcake, in a deep bowl, take chilled whipped cream and beat with an electric beater for 4 to 5 minutes on high speed till it forms stiff peaks. Divide them into 3 equal portion in 3 different bowls. Add a drop of blue colour in 1st bowl. Add a drop of pink colour in 2nd bowl. 3rd bowl will be white, if you wish you can add any other colour of your choice. Add colour of your choice and mix well using spatula. Take a piping bag fitted with star nozzle, put all 3 beaten whipped creams and pipe the swirls on the cupcakes. Garnish with some edible garnishes of your choice and serve. Somehow, the word ‘vanilla’ has been misused in the English language as an expression that means plain or ordinary, but ask any cake lover and they will swear by the versatility of vanilla! Indeed, be it a sponge or a cupcake, the vanilla flavour is the most exciting and useful of all, because of its nice soothing taste and mouth-feel. This Indian vanilla cupcake is a testimony of this fact. These easy eggless vanilla cupcakes no condensed milk are really tasty and easy to make. They just melt in the mouth, and play host effectively to any type of icing or butter cream. Let your imagination run wild to decorate these amazing cupcakes in your favourite way. You can discover a few basic steps in this recipe as well! You can also try other recipes like the Gooey Chocolate Muffins or Chocolate Chip and Mango Muffin. Tips to make eggless vanilla cupcakes. 1. Use fresh curd only, for best results. 2. Do not do icing on hot cupcakes otherwise the icing will melt. 3. Insert the skewer in the center to check cupcakes are completely cooked. Enjoy eggless vanilla cupcakes recipe | Indian vanilla cupcake | easy eggless vanilla cupcakes no condensed milk | with step by step photos. | [To make eggless vanilla cupcakes, in a deep bowl add oil and powdered sugar and whisk well for 2 minutes., Then add curd and vanilla essence and whisk again for 1 minute., Add milk and whisk well., In the same bowl sieve plain flour, corn flour, milk powder, baking powder and baking soda., Combine and mix all the ingredients using a whisk to form a batter., Line the cupcake mould using cupcake liners., Fill 2/3rd of the cupcake liners using a ice cream scoop., Bake in preheated oven at 180°c (360°f) for 12 to 15 minutes or until the skewer inserted comes out clean., Remove and cool the cupcakes completely., In a deep bowl, take chilled whipped cream and beat with an electric beater for 4 to 5 minutes on high speed till it forms stiff peaks., Divide them into 3 equal portion in 3 different bowls., Add a drop of blue colour in 1st bowl., Add a drop of pink colour in 2nd bowl., 3rd bowl will be white, if you wish you can add any other colour of your choice., Add colour of your choice and mix well using spatula., Take a piping bag fitted with star nozzle, put all 3 beaten whipped creams and pipe the swirls on the cupcakes., Garnish with some edible garnishes of your choice and serve.] | [Energy, 262 cal, Protein, 3.2 g, Carbohydrates, 32.7 g, Fiber, 0.2 g, Fat, 13.2 g, Cholesterol, 3.6 mg, Sodium, 121.3 mg] | indian-eggless-vanilla-cupcakes-no-condensed-milk-41874r |
| rcp42355 | Indian Gajar ka Paratha, Easy Breakfast | BreakFast | NA | [grated carrot, whole wheat flour (gehun ka atta), chopped coriander (dhania), chopped onions, chopped ginger (adrak), chopped green chillies, ghee, salt, whole wheat flour (gehun ka atta), oil, curd (dahi)] | 15 mins | 15 mins | [Punjabi Breakfast, Breakfast Theplas, Parathas, All-in-one Parathas, Vitamin A Rich, Beta Carotene, Retinol, Low Calorie Rotis Parathas, Healthy Rotis Healthy Parathas Theplas, Vitamin A Rich Healthy Eyes] | 6Makes 6 parathas | Punjabi | carrot paratha recipe | Indian gajar ka paratha | easy breakfast recipe | healthy carrot paratha | with 23 amazing images. carrot paratha recipe | Indian gajar ka paratha | easy breakfast recipe | healthy carrot paratha is a satiating meal for any time of the day. Learn how to make Indian gajar ka paratha. To make carrot paratha, combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water. Divide the dough into 6 equal portions. Roll out each portion into a 150 mm. (6”) diameter circle using a little wheat flour for rolling. Heat a non-stick tava (griddle) and cook it, using 1 tsp of oil, till brown spots appear on both the sides. Repeat steps 3 to 5 to make 5 more parathas. Serve hot with fresh curds. Game to sink your teeth into a mouth-watering all-in-one paratha? This Indian gajar ka paratha perfectly matches that description. The sweet taste of carrots perked up with crunchy onions and spicy ingredients like ginger and green chillies makes these whole wheat parathas truly awesome. Healthy carrot paratha is enriched with vitamin A from carrots – a nutrient which helps to maintain a skin health and vision. Together with onions it acts as an antioxidant which helps in reducing oxidative damage and protect organs of the body including the heart. The fibre from whole wheat flour and veggies is an added nutritional boost. Serve this easy breakfast recipe hot with a glass of juice to make a morning meal and a bowl of fresh curd at lunch time. Also try other yummy recipes like Paushtic Parathas or Cabbage and Dal Parathas. Tips for carrot paratha. 1. After you knead the dough make the paratha immediately, else the onions will release water and make the dough sticky and difficult to roll. 2. Coriander can be replaced by finely chopped fenugreek leaves or spinach leaves. Enjoy carrot paratha recipe | Indian gajar ka paratha | easy breakfast recipe | healthy carrot paratha | with step by step photos. | [To make carrot paratha, combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water., Divide the dough into 6 equal portions., Roll out each portion into a 150 mm. (6”) diameter circle using a little wheat flour for rolling., Heat a non-stick tava (griddle) and cook it, using 1 tsp of oil, till brown spots appear on both the sides., Repeat steps 3 to 5 to make 5 more parathas., Serve the carrot paratha hot with fresh curds.] | [Energy, 136 cal, Protein, 2.4 g, Carbohydrates, 14.7 g, Fiber, 1.1 g, Fat, 7.5 g, Cholesterol, 0 mg, Sodium, 9.6 mg] | indian-gajar-ka-paratha-easy-breakfast-42355r |
| rcp3980 | Indian Homemade Butterscotch Ice Cream Recipe, 2 Ways | NA | NA | [milk, condensed milk, powdered sugar, milk powder, butterscotch essence, beaten whipped cream, yellow gel food colour, sugar, chopped mixed nuts, butter] | 10 mins | 18 mins | [American Ice - Creams & Deserts, Indian Ice Creams, Indian Sorbets / Indian Frozen Desserts, Indian Party, Italian Party, Desserts for Entertaining, Western Party] | 6Makes 6 scoops | Indian | butterscotch ice cream recipe, 2 ways | Indian butterscotch ice cream with whipped cream | homemade butterscotch ice cream | with 53 amazing images. butterscotch ice cream recipe, 2 ways | Indian butterscotch ice cream with whipped cream | homemade butterscotch ice cream | is an all-time favourite summer special fare. Learn how to make Indian butterscotch ice cream with whipped cream at home. To make butterscotch ice cream recipe, combine milk, condensed milk, powdered sugar, milk powder in a deep bowl and whisk well till no lumps remain. Transfer the milk mixture into a deep pan and bring to a boil, while stirring once or twice in between. Cook on a slow flame for 7 minutes, while stirring continuously and scraping the sides of the pan with a flat spoon. Transfer the mixture in to a bowl and keep aside to cool completely. After cooling, add the butterscotch essence, mix well using a spoon or a whisk. Next to make Indian butterscotch ice cream with whipped cream, pour the milk mixture into a loaf tin or an aluminium container. We have used a container which is 8" x 3" and has a height of 2". Cover the tin with an aluminium foil and freeze for 6 hours or till semi-set. Remove the semi-set ice-cream from the freezer, transfer it in a mixer and blend till smooth. Transfer it back into a deep bowl, add the whipped cream, prepared praline and yellow gel food colour and mix well. Transfer the mixture back into the same loaf tin or aluminium container. Cover it with an aluminium foil and freeze for approx. 10 hours or till set. Scoop and serve butterscotch ice cream. Yes, here were tell you how to make the ever-popular homemade butterscotch ice cream! Loved by kids and adults alike, this rich Indian butterscotch ice cream has a mellow flavour balanced wonderfully by the sweet crunch of the crushed praline. The praline, made with cashews and sugar, gives a delectable texture and rich flavour to the ice-cream. Relish this treat slow and steady, hunting out the praline chunks in each mouthful and biting into them slowly to let their flavour swirl into the rest of the butterscotch ice cream creating magic on your palate. The secret of this luscious Indian butterscotch ice cream with whipped cream is the use of both condensed milk and milk powder along with whipped cream. These add the perfect thickness, body and creaminess to the ice cream. Tips to make butterscotch ice cream. 1. Make sure you use full fat milk / buffalo's milk for this recipe to get the perfect texture. 2. To make praline, instead of a flat steel plate you can use also butter paper. 3. If you do not have powdered sugar, you can blend the table sugar in a mixer and use it. 4. The yellow gel food colour is added to get an attractive colour like the butterscotch ice cream available in the market. If you wish, you can avoid it. This will not affect the flavour of the ice cream. 5. The butterscotch ice cream without whipped cream starts melting instantly, so remember to serve it immediately after scooping. 6. Ensure that the freezer is not too cluttered, else the ice cream might not set well. Enjoy butterscotch ice cream recipe, 2 ways | Indian butterscotch ice cream with whipped cream | homemade butterscotch ice cream | with step by step photos. | [To make praline, grease a flat steel plate with oil using a brush and keep aside., Add sugar in a broad pan and cook it for 5 to 6 minutes or till it caramelizes, while stirring occasionally., Add the butter and mixed nuts and mix well using a spatula., Immediately put the mixture on the greased plate and spread it evenly to form a uniform layer. Allow it cool completely., After cooling, break it into big pieces., Place the pieces on a chopping board or a flat surface with butter paper on it and crush it coarsely using a rolling pin. Keep the praline aside., For the butterscotch ice cream recipe, combine milk, condensed milk, powdered sugar, milk powder in a deep bowl and whisk well till no lumps remain., Transfer the milk mixture into a deep pan and bring to a boil, while stirring once or twice in between., Cook on a slow flame for 7 minutes, while stirring continuously and scraping the sides of the pan with a flat spoon., Transfer the mixture in to a bowl and keep aside to cool completely., After cooling, add the butterscotch essence, mix well using a spoon or a whisk., Pour the milk mixture into a loaf tin or an aluminium container. We have used a container which is 8" x 3" and has a height of 2"., Cover the tin with an aluminium foil and freeze for 6 hours or till semi-set., Remove the semi-set ice-cream from the freezer, transfer it in a mixer and blend till smooth., Transfer it back into a deep bowl, add the whipped cream, prepared praline and yellow gel food colour and mix well., Transfer the mixture back into the same loaf tin or aluminium container., Cover it with an aluminium foil and freeze for approx. 10 hours or till set., Scoop and serve butterscotch ice cream | indian butterscotch ice cream with whipped cream | homemade butterscotch ice cream | butterscotch ice cream with caramel sauce., To make butterscotch ice cream without whipped cream, avoid adding whipped cream. Further, adding of yellow gel food colour is optional. The remaining procedure of making butterscotch ice cream is the same as above. This will not affect the flavour of the ice cream.] | [Energy, 382 cal, Protein, 8 g, Carbohydrates, 48.6 g, Fiber, 0.1 g, Fat, 17.3 g, Cholesterol, 15.8 mg, Sodium, 64.9 mg] | indian-homemade-butterscotch-ice-cream-recipe-2-ways-3980r |
| rcp42894 | Indian Lemon Iced Tea Mocktail | NA | NA | [tea powder (chai ki patti), mint leaves (pudina), lemon slices, powdered sugar, lemon juice, ice-cubes] | 5 mins | 0 mins | [Indian Drinks / Sharbats, Tea, Chai, Christmas, Father's Day, High Tea Party, Western Party, Island Party] | 4Makes 4 glasses | Indian | lemon iced tea recipe | homemade sweet lemon iced tea | Indian lemon iced tea mocktail | with 17 amazing images. lemon iced tea recipe | homemade sweet lemon iced tea | Indian lemon iced tea mocktail is a enlivening drink perfect for a party. Learn how to make homemade sweet lemon iced tea. To make lemon iced tea, in a saucepan add 5 cups of water and boil it. Add the tea powder, mix well and keep it aside for 2 minutes. Strain it in a jar and refrigerate for atleast 3 hours or till chilled. Our tea decoction is ready. Take a tall glass, add 3 lemon slices, 10 mint leaves, 2½ tbsp powdered sugar, 2 tsp lemon juice and 6 ice cubes. Finally pour 1 cup of tea decoction and mix well using a stirrer. Repeat steps 4 and 5 to make 3 more glasses. Serve chilled. Iced Tea is made with a variety of fresh fruits, but here we have used tea powder in combination with invigorating mint leaves. This Indian lemon iced tea mocktail is sure to tantalize your taste buds! Each sip of this summer drink is sure to give you a refreshing flavour of mint and lemon. While ice tea is readily available in supermarkets, this homemade sweet lemon iced tea is truly uncomparable. All you have to do is assemble 5 basic ingredients and it is ready without much sweating too much in the kitchen. Experience this restaurant style lemon iced tea at home, but remember to use a mild tea powder! Tips to make lemon iced tea. 1. Do not brew tea for more than 2 to 3 minutes otherwise it will taste bitter. 2. You can store this tea decoction in the refrigerator and use as required. 3. You can also use sugar syrup instead of powdered sugar. Enjoy lemon iced tea recipe | homemade sweet lemon iced tea | Indian lemon iced tea mocktail | with step by step photos. | [To make lemon iced tea, in a saucepan , add 5 cups of water and boil it., Add the tea powder, mix well and keep it aside for 2 minutes., Strain it in a jar and refrigerate for atleast 3 hours or till chilled. Our tea decoction is ready., Take a tall glass, add 3 lemon slices, 10 mint leaves, 2½ tbsp powdered sugar, 2 tsp lemon juice and 6 ice cubes., Finally pour 1 cup of tea decoction and mix well using a stirrer., Repeat steps 4 and 5 to make 3 more glasses., Serve the to make lemon iced tea chilled.] | [Energy, 132 cal, Protein, 0.2 g, Carbohydrates, 32.1 g, Fiber, 0.4 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 0.4 mg] | indian-lemon-iced-tea-mocktail-42894r |
| rcp33779 | Indian Margarita ( Diabetic Recipe ) | NA | NA | [cumin seeds (jeera) powder, chopped coriander (dhania), kala khatta syrup, chaat masala, lemon juice, salt, soda, chopped green chillies, ice] | 10 mins | 0 mins | [Indian Diabetic Drinks] | 4Makes 4 glasses | Indian | Not very nutrient rich, but better than aerated sugar laden drinks. For a change I added kalakhatta syrup as this drink tastes nice this way. Coriander, chillies, and other ingredients give it an Indian feel and perk up the taste. Add soda just before serving. If you want more sweet add sugar subsitute. When you are bored to drinking chaas make this for lunch and enjoy the difference. | [Combine the cumin seeds powder and coriander in a mortar and crush using the pestle., In a bowl combine the cumin seeds and coriander mixture, kalakhatta syrup chaat masala, lemon juice and salt and mix well., Divide the mixture equally into 4 individual glasses., Pour a glass of soda over it in each glass., Add a dash of green chillies and ice to each glass and serve immediately., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 52 cal, Protein, 0.1 g, Carbohydrates, 13.3 g, Fiber, 0.1 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.9 mg] | indian-margarita--diabetic-recipe--33779r |
| rcp494 | Indian Mint and Orange Drink, Soda | NA | NA | [mint leaves (pudina), orange crush, powdered sugar, lemon juice, soda] | 5 mins | 0 mins | [Indian Mocktails, Squash / Syrups, Raksha - Bandhan, Christmas, Father's Day, Thanksgiving, High Tea Party] | 2Makes 2 glasses | Indian | mint and orange drink recipe | refreshing orange mint soda | Indian orange pudina drink | with 20 amazing images. mint and orange drink recipe | refreshing orange mint soda | Indian orange pudina drink is an instant delightful drink which can be served for parties. Learn how to make refreshing orange mint soda. To make mint and orange drink, Combine the mint leaves and 2 tsp of water in a mixer and blend till coarse. Transfer the mint coarse mixture into a deep bowl, add the orange crush, sugar, lemon juice and soda and mix well. Pour equal quantities of the drink into 2 individual glasses and serve immediately. Mint is always a great value-add to any citrus flavour, be it orange or lemon. Mint leaves mixed with a tangy and sweet orange crush along with soda makes a totally refreshing orange mint soda, which is wonderful to have chilled on a hot summer’s day. An addition of soda not only makes Indian orange pudina drink bubbly but also, makes it a fresh thirst-quenching drink. It is also a great option to serve at parties because it has a kind of universal appeal! Tips for mint and orange drink. 1. Blend the mint just before making the drink, else it might discolour. 2. Prefer to blend the mint mixture coarse, so you can enjoy its mouthfeel. 3. The soda has to be chilled before adding, since the drink has to be served immediately to enjoy its fizz. 4. Soda can be replaced with any lemon flavoured aerated water like sprite or lemonade. Enjoy mint and orange drink recipe | refreshing orange mint soda | Indian orange pudina drink | with step by step photos. | [To make indian mint and orange drink, combine the mint leaves and 2 tsp of water in a mixer and blend till coarse., Transfer the mint coarse mixture into a deep bowl, add the orange crush, sugar, lemon juice and soda and mix well., Pour equal quantities of the drink into 2 individual glasses and serve immediately.] | [Energy, 166 cal, Protein, 0.2 g, Carbohydrates, 41.8 g, Fiber, 0.2 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 10.1 mg] | indian-mint-and-orange-drink-soda-494r |
| rcp5529 | Indian Oats Pancake with Jowar | Snacks | NA | [quick cooking rolled oats, whole wheat flour (gehun ka atta), jowar (white millet) flour, chopped onions, chopped tomatoes, salt, ginger-green chilli paste, chopped coriander (dhania), peanut oil] | 5 mins | 10 mins | [American Breakfast, Whole Wheat Recipes, Quick breakfast, Breakfast Chillas, Indian Pancakes, Indian Pancakes, Evening Tea Snacks, Non-stick Pan] | 6Makes 6 pancakes | Indian | Indian oats pancake with jowar recipe | jowar oats pancake | healthy jowar and oats pancake for breakfast | how to make oats jowar pancakes at home | with 16 amazing images. Indian oats pancake with jowar recipe | jowar oats pancake | healthy jowar and oats pancake for breakfast | how to make oats jowar pancakes at home are a quick and simple breakfast option for busy days. Learn how to make oats jowar pancakes at home. To make Indian oats pancake with jowar, combine all the ingredients in a deep bowl, add approx. ¾ cup of water and mix well to make a thick batter. Heat a non-stick tava (griddle) and grease it lightly using ¼ tsp of oil. Pour a ladleful of the batter on the tava (griddle) and spread in a circular motion to make a 100 mm. (4”) diameter round pancake. Cook on a slow flame till it turns golden brown in colour from both the sides, using ¼ tsp of oil. Repeat with the remaining batter to make 3 more pancakes. Serve the indian oats pancake with jowar hot with the green chutney. Jowar oats pancake are made by adding 3 types of flours – wheat flour, oats flour and jowar flour, and all of them are enriched with nutrients. These pancakes are highly nutritious and filled with cholesterol-fighting soluble fiber. Being extremely satiating, they prevent you from bingeing on junk food. Serve these oats jowar pancakes hot, along with green chutney for breakfast and you are all set to get your share of protein, vitamin B1 and some amount of iron in the morning. Protein is the nourishment for cells of the body, vitamin B1 helps in energy metabolism and provides energy to all cells of the body while iron helps by supplying oxygen to all cells of the body. Further onions and tomatoes add in a dose of antioxidants – quercetin and lycopene respectively. These antioxidants help scavenge the harmful free radicals from the body and delay the onset of chronic diseases like heart disease and cancer. Oats are also a good source of beta-glucagon, which helps to manage blood cholesterol and blood sugar levels. Thus these healthy jowar and oats pancake for breakfast are a wise choice for heart patients and diabetics. Obese people and women with PCOS also can opt for this healthy breakfast. Tips for Indian oats pancake with jowar. 1. Chop the onions and tomatoes finely for a good mouthfeel. 2. Serve these pancakes immediately, else their texture might not be equally palatable. Enjoy Indian oats pancake with jowar recipe | jowar oats pancake | healthy jowar and oats pancake for breakfast | how to make oats jowar pancakes at home | with step by step images. | [To make indian oats pancake with jowar, combine all the ingredients in a deep bowl, add approx. ¾ cup of water and mix well to make a thick batter., Heat a non-stick tava (griddle) and grease it lightly using ¼ tsp of oil., Pour a ladleful of the batter on the tava (griddle) and spread in a circular motion to make a 100 mm. (4”) diameter round pancake., Cook on a slow flame till it turns golden brown in colour from both the sides, using ¼ tsp of oil., Repeat with the remaining batter to make 3 more pancakes., Serve the indian oats pancake with jowar hot with the green chutney.] | [Energy, 71 cal, Protein, 1.7 g, Carbohydrates, 9.7 g, Fiber, 1.5 g, Fat, 2.9 g, Cholesterol, 0 mg, Sodium, 3 mg] | indian-oats-pancake-with-jowar-5529r |
| rcp2835 | Indian Pakodi Chaat with Coconut Kadhi | Snacks | NA | [urad dal (split black lentils), chopped ginger (adrak), chopped green chillies, baking soda, salt, oil, coconut kadhi, meetha chutney, green chutney, boiled mixed sprouts, chopped spring onions whites, chopped coriander (dhania)] | 30 mins | 20 mins | [Course, Indian Snacks for Entertaining, Chaat, Evening Tea Snacks, Deep Fry, Holi recipes, Indian Birthday Party] | 7Makes 7 plates | Indian | pakodi chaat with coconut kadhi recipe | sweet and spicy pakodi chaat | Indian kadhi pakodi chaat | with 63 amazing images. pakodi chaat with coconut kadhi recipe | sweet and spicy pakodi chaat | Indian kadhi pakodi chaat is a variation to North Indian pakodi chaat made with dahi. Learn how to make sweet and spicy pakodi chaat. To make pakodi chaat with coconut milk, combine the urad dal, ginger, green chillies and salt in a mixer and blend till smooth using approx. 1/3 cup of water. Transfer the mixture into a deep bowl, add the soda bi-carb and mix well. Drop small portions of the batter into hot oil and deep-fry, a few pakodis at a time, on a medium flame till the pakodis are golden brown. Immediately soak the deep-fried pakodis in a bowl with enough water for about 15 minutes. Drain the water and squeeze them between your palms. Keep aside. To serve pakodi chaat, place 4 pakodis in a serving plate, pour approx. 1/3 cup of hot coconut kadhi evenly over it. Put 1 tbsp meetha chutney, 2 tsp green chutney, 2 tbsp mixed sprouts, 1 tbsp spring onions and ½ tbsp of coriander evenly over it. Repeat steps 1 and 2 to make 6 more plates. Serve immediately. We have all eaten dahi pakodis and dahi wadas but can you imagine pakodi chaat with coconut kadhi? Yes, there is a combination that truly tastes divine. The fluffy little pakodis which are deep-fried and soaked in water go well with a hot coconut and curd based kadhi topped with a sweet and spicy chutney, lots of sprouts and spring onions. The coconut kadhi uses coconut milk which is the liquid extracted with water from the coconut flesh. Coconut milk is now available in tetra packs at grocery stores, so you need not go through the effort of extracting it. Of course the peppy chutneys, which lends that necessary hue and flavour to the sweet and spicy pakodi chaat, can be made at home. This Indian kadhi pakodi is perfect to enjoy over weekends or at parties with family and friends. Make the kadhi, pakodi and chutney in advance and assemble while serving. Tips for pakodi chaat. 1. Remember to immediately put the deep fried pakodis immediately in water for soaking. Do not soak more than 15 minutes or else they might break. 2. When you have less time in hand, instead of coconut kadhi you can use fresh whisked curds. 3. If you do not have mixed sprouts, you can add pomegranate for that crunch Enjoy pakodi chaat with coconut kadhi recipe | sweet and spicy pakodi chaat | Indian kadhi pakodi chaat | with step by step photos. | [Combine the urad dal, ginger, green chillies and salt in a mixer and blend till smooth using approx. 1/3 cup of water., Transfer the mixture into a deep bowl, add the soda bi-carb and mix well., Drop small portions of the batter into hot oil and deep-fry, a few pakodis at a time, on a medium flame till the pakodis are golden brown., Immediately soak the deep-fried pakodis in a bowl with enough water for about 15 minutes. Drain the water and squeeze them between your palms. Keep aside., Place 4 pakodis in a serving plate, pour approx. 1/3 cup of hot coconut kadhi evenly over it., Put 1 tbsp meetha chutney, 2 tsp green chutney, 2 tbsp mixed sprouts, 1 tbsp spring onions and ½ tbsp of coriander evenly over it., Repeat steps 1 and 2 to make 6 more plates., Serve the indian pakodi chaat with coconut kadhi immediately.] | [Energy, 213 cal, Protein, 5.7 g, Carbohydrates, 18.9 g, Fiber, 3.7 g, Fat, 12.9 g, Cholesterol, 0.6 mg, Sodium, 49.7 mg] | indian-pakodi-chaat-with-coconut-kadhi-2835r |
| rcp42637 | Indian Railways Veg Cutlet Sandwich | Snacks | Veg | [bread, butter, tomato ketchup, oil, chopped onions, chopped carrot, chopped french beans, green peas, mashed potatoes, ginger-green chilli paste, chopped coriander (dhania), turmeric powder (haldi), chilli powder, salt, plain flour (maida), semolina (rava / sooji), oil] | 15 mins | 25 mins | [Indian Travel Food, Sandwich Recipes, Evening Tea Snacks, Indian Cutlets, Veg Cutlets, High Tea Party, Snack Recipes for Kids, Indian Birthday Party Snacks] | 4Makes 4 sandwiches | Indian | The Indian Railways Veg Cutlet Sandwich is part-and-parcel of the travel memories of those who travel by Indian Railways. It is a go-to or comfort food for many frequent travellers, and warms their souls when travelling across the country! The deep-fried Cutlet offers a chunky bite of roughly-smashed veggies coated in semolina. The cutlet may be shaped in different ways – round, oblong or heart-shaped, but make sure you shape it firmly so that it does not separate while frying. You need to take care of multiple factors when deep-frying these cutlets – the temperature of the oil must be maintained properly, and you should fry only one or two cutlets at a time. Avoid turning the cutlets frequently while frying. Sounds like a lot of care is needed to make it – but this droolworthy snack is surely worth it! These yummy cutlets are usually served with bread, butter and tomato ketchup. You can make them into a proper sandwich as shown here, by placing the cutlets between buttered, ketchup-lined bread slices, to make a scrumptious snack! You can also try other snacks like the Pav Bhaji Sandwich or Soya and Green Peas Cutlet | [Heat the oil in a deep non-stick pan, add the onions, ginger- green chilli paste and sauté on medium flame for 1 minute., Add the carrot, french beans, green peas, mix well and cover with a lid and cook on medium flame for 6 to 8 minutes, while stirring occasionally., Add the potatoes, coriander, turmeric powder, chilli powder and salt, mix well and cook on medium flame for 5 minutes, while stirring occasionally., Transfer the mixture on a large plate and let it cool completely. Add plain flour and mix well., Divide the mixture into 4 equal portions and shape each portion into a 50 mm. (2”) round cutlet., Roll each cutlet in the semolina till it is evenly coated from all the sides., Heat the oil in a deep non-stick pan and deep-fry 2 cutlets at a time till it turns golden brown in colour from both the sides. Drain on absorbent paper. Keep aside., Place a bread slice on a clean, dry surface and spread ½ tsp of butter evenly over it., Spread ½ tsp of tomato ketchup on the buttered bread slice., Cut the cutlet into half and place it on one side of the buttered-tomato ketchup bread slice., Carefully fold one end of the bread slice over the other and press it lightly to make a sandwich., Repeat steps 1 to 4 to make 3 more sandwiches., Serve immediately.] | [Energy, 148 cal, Protein, 4.1 g, Carbohydrates, 23.2 g, Fiber, 2.5 g, Fat, 4.5 g, Cholesterol, 3.8 mg, Sodium, 47 mg] | indian-railways-veg-cutlet-sandwich-42637r |
| rcp1400 | Indian Sizzler | Dinner | NA | [boiled and mashed chawli, grated cabbage, chopped onions, chopped green chillies, chopped coriander (dhania), chopped garlic (lehsun), lemon juice, garam masala, salt, oil, sprouted moong (whole green gram), oil, chopped onions, chopped tomatoes, chilli powder, garam masala, salt, chopped and boiled mixed vegetables, salt freshly ground black pepper (kalimirch), tomato gravy] | 30 mins | 30 mins | [Sizzlers, One Meal Dinner, Saute, Sizzler Party, Non-stick Pan, Sizzler tray] | 4Makes 4 serves | NA | Sizzlers are fun, no doubt, but is it possible to indulge in that fun without the scare of excessive calories? This innovative Indian Sizzler shows you how! Tava-cooked cutlets made of nutritious, fibre-rich chawli, teamed with protein-rich sprouted moong in tangy tomato gravy, and a basketful of boiled veggies of your choice, this sizzler is not only considerate on the calorie-count, but also rich in iron, folic acid and other essential nutrients. Shake off the guilt occassionally and enjoy this sizzler as a one dish meal piping hot, with an excellent company! | [Combine all the ingredients in a deep bowl and mix well., Divide the mixture into 8 equal portions and shape each portion into a 50 mm. (2”) diameter round, flat cutlets., Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil., Cook each cutlet, using ¼ tsp of oil, till they turn golden brown in colour from both the sides. Keep aside., Heat the oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 1 minute., Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the sprouted moong, chilli powder, garam masala, salt and 1 cup of water and mix well. Cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally., Divide the mixture into 2 equal portions and keep aside, Heat a sizzler plate over an open flame till it is red hot., Pour ¼ cup of the tomato gravy evenly all over the plate., Place a portion of the moong mixture on one side of the plate., Place ½ of the vegetable mixture on the other side of the plate., Place 4 cutlets in the centre of the plate and finally pour the remaining ¼ cup of the tomato gravy evenly over it., Repeat steps 1 to 5 to make 1 more sizzler., Serve immediately.] | [Energy, 180 kcal, Protein, 8.7 gm, Carbohydrates, 26.3 gm, Fat, 4.9 gm, Fibre, 7.7 gm, Iron, 3.4 mg, Folic acid, 72.4 mcg] | indian-sizzler-1400r |
| rcp42640 | Indian Spiced Masala Zucchini | Dinner | NA | [sliced zucchini, oil, cumin seeds (jeera), chopped garlic (lehsun), sliced onions, sliced tomatoes, chilli powder, turmeric powder (haldi), coriander (dhania) powder, garam masala, salt] | 10 mins | 13 mins | [Innovative Indian Recipes, Non-stick Pan, Lunch Sabzi, Dinner Sabzi] | 2Makes 2 servings | Indian | Always thought of zucchini as a continental veggie? Well, this recipe is all set to change your perception. The zucchini is cooked here with tomatoes, onions and a splash of everyday Indian spice powders, to get an awesome dish with a desi flavour. This tasty dish is easy to make, and will go down well with the whole family, young and old members alike. So, you can safely include the Indian Spiced Masala Zucchini as part of your everyday cookbook. You can also try making other zucchini based dishes like the Grilled Zucchini Recipe or Zucchini Tomato and Mozzarella Caprese. | [Heat the oil in a broad non-stick pan, add the cumin seeds, garlic and onion and sauté on a medium flame for 1 minute., Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the chilli powder, turmeric powder, coriander powder and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the zucchini, garam masala and salt, mix well, cover with a lid and cook on a medium flame for 8 minutes, while stirring occasionally., Serve hot.] | [Energy, 97 cal, Protein, 1.6 g, Carbohydrates, 6 g, Fiber, 1.7 g, Fat, 7.8 g, Cholesterol, 0 mg, Sodium, 14.2 mg] | indian-spiced-masala-zucchini-42640r |
| rcp33254 | Indian Style Celery Soup | NA | NA | [butter, chopped onions, chopped celery (ajmoda), milk, salt] | 10 mins | 15 mins | [Thick / Creamy Indian Soups, Western Party, Mixer, Deep Pan, Pregnancy Calcium Rich, Pregnancy Vitamin A Rich, Pregnancy Soups] | 2Makes 2 servings | Indian | Indian style celery soup recipe | cream of celery soup | healthy celery soup | with 15 amazing images. Indian style celery soup recipe or ajmoda soup is a healthy celery soup. Made with just 4 ingredients, celery, milk, onions, butter, this cream of celery soup is easy and quick to make. Here is a Indian style celery soup that can perk you up even on a gloomy day. It is both flavourful and soothing, which works wonders to cheer up the soul. This healthy celery soup has neither corn flour nor cream, but is amazingly tasty. Wholesome milk gives the soup a balanced and rich flavour, which also providing you with calcium and protein. Celery, on the other hand, gives you loads of calcium and vitamin A , which spells more goodness for pregnant women. A dash of pepper is all that’s needed to make the Indian style celery soup a very tasteful experience! Notes on Indian style celery soup. 1. Ensure to use good quality, light-colored, crisp celery that’s very fresh and full of flavor. We are just using the stalk and not leaves for the cream of celery soup. Chopping the celery finely will prevent fibrous texture. 2. Add 1½ cups of water. The liquid should be just enough to cover the veggies. Instead of water, you can make use of vegetable broth if available. 3. If blending warm soup, fill mixer jar halfway, cover tightly with a lid and kitchen towel, hold it firmly and then blend from low to high mode to prevent a blender “explosion”. 4. Add the milk. Traditionally, it is made with butter and heavy cream but we are using milk for that creamy texture. If you are vegan, make use of cashew cream, almond or soy milk. You can add more or less milk to attain consistency of your desire but, generally, cream soups are thick. Learn to make Indian style celery soup recipe | cream of celery soup | healthy celery soup | with step by step photos. | [To make indian style celery soup, heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes., Add the celery and sauté on a medium flame for 2 minutes., Add 1½ cups of water, mix well and cover with a lid and cook on a medium flame for 6 to 8 minutes, while stirring occasionally. Keep aside to cool., Blend in a mixer till smooth., Transfer the mixture into the same non-stick pan, add the milk, salt and pepper, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve the indian style celery soup hot.] | [Energy, 71 cal, Protein, 2 g, Carbohydrates, 5.4 g, Fiber, 0.6 g, Fat, 3.8 g, Cholesterol, 10.3 mg, Sodium, 53.6 mg] | indian-style-celery-soup-33254r |
| rcp33600 | Indian Style Cheese Dip, Quick Dip | NA | Veg | [milk, cheese slices, chopped capsicum, cornflour, salt, vegetable crudités] | 5 mins | 5 mins | [Indian Veg Recipes, Indian Dips / Sauces, High Tea Party, Barbeque Party Indian Recipes, Non-stick Pan, Quick Indian Dips, Gravies & Sauces, Quick 5 Ingredients] | 1Makes 0.75 cups (10 tbsp ) | Indian | Indian style cheese dip recipe | 5 minute cheese dip | quick cheese dip | with amazing 8 images Indian style Cheese dip is an easy, extravagantly luscious and quick dip recipe. It is rich, creamy and full of cheese. 5 minute cheese dip is a super quick and easy recipe to make, not even an amateur can go wrong with this one. We have only used 5 ingredients in preparing this creamy Indian style cheese dip recipe. Made from milk, cheese slices, capsicum and cornflour, the Indian style cheese dip is perfect quick recipe for kids when they are hungry. Guests walked in suddenly? Make this creamy 5 minute cheese dip and serve it along wafer, nachos or toasted bread pieces. There are many variations and recipes to cheese dip and this is our version of it. Also we have delicately flavoured quick cheese dip with capsicum. Be careful while adding salt as cheese already contains salt and blindly adding salt may give you a salty Indian style cheese dip. This creamy 5 minute cheese dip compliments beautifully with most deep fried starters like wafers, nachos, bread pieces, croquettes etc. Also you can munch it while you are watching a movie!! Learn to make Indian style cheese dip recipe | 5 minute cheese dip | quick cheese dip | with step by step recipe photos below. | [To make indian style cheese dip, combine all the ingredients in a non-stick pan and cook on a medium flame for 3 to 4 minutes or till the mixture thickens like a sauce., Serve the indian style cheese dip immediately with vegetable crudités.] | [Energy, 50 cal, Protein, 3 g, Carbohydrates, 1.9 g, Fiber, 0.2 g, Fat, 3.2 g, Cholesterol, 11.6 mg, Sodium, 126.5 mg] | indian-style-cheese-dip-quick-dip-33600r |
| rcp1752 | Indian Style Cheesecake, Eggless Baked Cheesecake | NA | Veg | [crushed marie biscuit, sugar, melted butter, grated paneer (cottage cheese), thick curds (dahi), baking soda, grated nutmeg (jaiphal), condensed milk, raisins (kismis)] | 15 mins | 0 mins | [Easy Indian Veg, Cheesecake, Christmas, Mother's Day, Father's Day, Valentines Day Indian recipes, Italian Party] | 6Makes 6 servings | Indian | Indian style cheesecake | eggless baked cheesecake | vegetarian paneer curd cheesecake | quick and easy cheesecake | with step by step photos. Unlike many cheesecakes, which are merely assembled and served, this Indian style cheesecake features a crust of crushed biscuits, which is topped with a spicy and richly-textured cheesecake mixture and baked till the perfect texture is achieved. Ingredients for eggless baked cheesecake are paneer, Marie biscuit, curd, condensed milk, butter and a little bit of sugar. The crust of vegetarian paneer curd cheesecake is so tasty that my kids love it. Made from Marie biscuits or any salted biscuit, sugar and melted butter which are just mixed together. I love making eggless baked cheesecake. Since I am vegetarian and so are millions of Indian’s, our team worked on a perfect Indian style cheesecake which was made without eggs. In addition, we have used low cost ingredients in making this vegetarian paneer curd cheesecake. To sweeten the Indian style cheesecake we have used condensed milk. How to make Indian style cheesecake. For the crust. 1. Marie biscuits or any salted biscuit, sugar and melted butter which are just mixed together in a bowl. 2. Spread and press the mixture into the base of a 150 mm. (6") loose bottomed cake tin. 3. Refrigerate for at-least 30 minutes. Keep aside. For the cheesecake mixture. 1. Combine paneer, curds, baking soda, condensed milk and nutmeg in a mixer and blend till smooth. 2. Transfer the mixture into a deep bowl, add the raisins and mix well. Keep aside. 3. Pour the cheesecake mixture evenly over the set biscuit base and bake in a pre-heated oven at 200°c (400°f) for 15 minutes. 4. Cool slightly and serve eggless baked cheesecake immediately. Baking also enhances the flavour of the cheesecake mixture which is comprised predominantly of cottage cheese and other dairy products perked up with raisins and spices in Indian style cheesecake. This melt-in-the-mouth Indian style cheesecake therefore has an irresistible flavour that lingers on your palate and memory for a long time afterwards. A fantastic treat that is perfect to serve at a High Tea Party or as a dessert, with a topping of Chocolate Sauce. Lean to make Indian style cheesecake | eggless baked cheesecake | vegetarian paneer curd cheesecake | quick and easy cheesecake | with step by step photos. | [Combine all the ingredients in a bowl and mix well., Spread and press the mixture into the base of a 150 mm. (6") loose bottomed cake tin., Refrigerate for atleast 30 minutes. Keep aside., Combine all the ingredients in a mixer, except the raisins and blend till smooth., Transfer the mixture into a deep bowl, add the raisins and mix well. Keep aside., Pour the cheesecake mixture evenly over the set biscuit base and bake in a pre-heated oven at 200°c (400°f) for 15 minutes., Cool slightly and serve immediately.] | [Energy, 247 cal, Protein, 6.7 g, Carbohydrates, 17.8 g, Fiber, 0 g, Fat, 16.6 g, Cholesterol, 18.7 mg, Sodium, 78.1 mg] | indian-style-cheesecake-eggless-baked-cheesecake-1752r |
| rcp1120 | Indian Style Eggless Chocolate Sponge Cake | Snacks | NA | [plain flour (maida), cocoa powder, baking soda, condensed milk, baking powder, melted butter, vanilla essence] | 5 mins | 0 mins | [Basic Indian Dessert Recipes, Indian style Eggless Cakes, Teachers Day, Children's Day, Oven, Picnic Dry Snacks, Indian Travel Food Sweets, Mithai] | 1Makes 1 cake | Indian | Indian style eggless chocolate sponge cake recipe | eggless chocolate vegetarian sponge cake recipe | with 25 amazing images. This Indian style eggless chocolate sponge cake recipe is made with the most basic baking ingredients that are easily available in every well maintained Indian household pantry and this recipe uses minimum of ingredients. We call this Indian style eggless chocolate sponge cake recipe as the recipe is for vegetarians and we use condensed milk and no eggs. The recipe is so easy that even a amateur would not go wrong with it as it is hassle free. Your kiddos birthday or planning for a high tea party at home? We have a perfect dessert recipe for you which is super easy to make, Indian style eggless chocolate sponge cake recipe. This eggless chocolate sponge cake recipe is super moist and delicious. We have used condensed milk as a replacement to eggs yet the cake turns out to be super spongy and soft. Some people also use banana as a substitute. To make eggless vegetarian chocolate sponge cake, sieve the plain flour, cocoa powder , baking powder and baking soda together. Using good quality cocoa powder is very necessary to extract the best of flavours so make sure you are using the best one, also baking powder and soda are leavening agents that would help us make the cake spongy and fluffy. Keep aside. Combine wet ingredients like the condensed milk, melted butter, vanilla essence and 6 tbsp of water in a deep bowl and beat well using a whisk. Condensed milk will make the cake soft and also add sweetness to out eggless vegetarian chocolate cake, we have not used any sugar in the recipe. Add the sieved flour mixture and mix gently with help of a spatula.The batter should be of dropping consistency. Pour the batter into a greased and dusted 175 mm. (7”) diameter cake tin. Bake in a pre-heated oven at 180ºc (360ºf) for 20 to 25 minutes or till done. The cake is ready when it leaves the sides of the tin and is springy to touch. Invert the tin over a rack and tap sharply to unmould the cake. Keep aside to cool and use Indian style eggless chocolate sponge cake as required. If you are planning to store this Indian style eggless chocolate sponge cake, use oil instead of butter as the butter tends to solidify the cake will turn solid. Also, while mixing the ingredients together make sure you do not over mix them or it will knock out the air and you will end up with a dense cake. Chocolate always has a nice, romantic feel to it, and nobody wants to miss out on anything chocolaty! Chocolate cakes can be made eggless too, and they can be just as soft as the ones you find at the bakery. You can top and serve Indian style eggless chocolate sponge cake recipe | eggless chocolate sponge cake recipe | with icing sugar or chocolate syrup. I have used this Indian style eggless chocolate sponge cake in recipes like Chocolate Orange Mousse-Cake, Ebony and Ivory and Chocolate Mousse Cake. Enjoy Indian style eggless chocolate sponge cake recipe | eggless chocolate vegetarian sponge cake recipe | with detailed step by step recipe photos and video below. | [Sieve the plain flour, cocoa powder, baking powder and baking soda together. Keep aside., Combine the condensed milk, melted butter, vanilla essence and 5 tbsp of water in a deep bowl and beat well using a whisk., Add the sieved flour mixture and mix gently with help of a spatula., The batter should be of dropping consistency., Pour the batter into a greased and dusted 175 mm. (7”) diameter cake tin., Bake in a pre-heated oven at 180ºc (360ºf) for 20 to 25 minutes or till done., The indian style eggless chocolate sponge cake is ready when it leaves the sides of the tin and is springy to touch., Invert the tin over a rack and tap sharply to unmould the cake., Keep the indian style eggless chocolate sponge cake aside to cool and use as required.] | [Energy, 1500 cal, Protein, 33.1 g, Carbohydrates, 220.2 g, Fiber, 3.7 g, Fat, 58.6 g, Cholesterol, 110 mg, Sodium, 1863.8 mg] | indian-style-eggless-chocolate-sponge-cake-1120r |
| rcp42040 | Indian Style Grilled Chutney Cheese Toast Sandwich | Snacks | Veg | [bread, cheese slices, green chutney, butter, butter, butter, tomato ketchup] | 10 mins | 15 mins | [Mumbai Street Food, Breakfast Sandwiches, Indian Snacks for Entertaining, Indian Cheese Recipes, Evening Tea Snacks, Indian Toast recipes, Veg Grilled Sandwiches] | 4Makes 4 toasts | Indian | chutney cheese toast sandwich recipe | cheese chutney sandwich | Indian grilled cheese sandwich | street style cheese chutney sandwich | with 21 amazing images. chutney cheese toast sandwich recipe | cheese chutney sandwich | Indian grilled cheese sandwich | street style cheese chutney sandwich is a quick snack which can be made in 5 minutes. All you have to do is make the chutney in advance. Learn how to make cheese chutney sandwich. To make chutney cheese toast sandwich, place 2 bread slices on a clean, dry surface. Apply ½ tsp of butter on each bread slice. Spread 1 tsp of green chutney on each buttered bread slice. Place a cheese slice over one buttered-chutney bread slice. Cover it with another slice of bread, with the buttered-chutney side facing downwards and press it lightly. Spread ¼ tsp of butter evenly over it. Place the sandwich in a greased sandwich toaster and cook on a medium flame, till it turns brown and crisp from both the sides. Cut into 6 equal pieces, place it on a plate and apply ½ tsp of butter evenly over it. Repeat steps 1 to 7 to make 3 more toasts. Serve immediately with tomato ketchup. The Indian grilled cheese sandwich is a buttery and tasty toast that is much-loved by Mumbaiites. It is sold all across the city by roadside food vendors, and is surprisingly easy to replicate at home! It is completely enticing, though simple. The cheese chutney sandwich as the name suggests is buttered bread, lined with chutney, sandwiched with cheese and toasted till the cheese melts and mingles with the chutney. You can use cheese slices or grated cheese to make this street style cheese chutney sandwich, but just ensure that you are generous with the butter to get the authentic texture and taste. You can also try other Mumbai roadside recipes like the samosa sandwich and mysore masala dosa. Tips for chutney cheese toast sandwich. 1. You can avoid toasting the sandwich and carry it for picnics and travel. 2. A sprinkle of chaat masala on the cheese would enhance the flavour. 3. As a healthy variation, use multigrain bread instead of white bread. Enjoy chutney cheese toast sandwich recipe | cheese chutney sandwich | Indian grilled cheese sandwich | street style cheese chutney sandwich | with step by step photos. | [Place 2 bread slices on a clean, dry surface. Apply ½ tsp of butter on each bread slice., Spread 1 tsp of green chutney on each buttered bread slice., Place a cheese slice over one buttered-chutney bread slice., Cover it with another slice of bread, with the buttered-chutney side facing downwards and press it lightly. Spread ¼ tsp of butter evenly over it., Place the sandwich in a greased sandwich toaster and cook on a medium flame, till it turns brown and crisp from both the sides., Cut into 6 equal pieces, place it on a plate and apply ½ tsp of butter evenly over it., Repeat steps 1 to 7 to make 3 more toasts., Serve immediately with tomato ketchup.] | [Energy, 206 cal, Protein, 8 g, Carbohydrates, 22 g, Fiber, 0 g, Fat, 9.6 g, Cholesterol, 33.1 mg, Sodium, 292.4 mg] | indian-style-grilled-chutney-cheese-toast-sandwich-42040r |
| rcp41084 | Indian Style Macaroni | NA | Veg | [cooked macaroni, oil, cumin seeds (jeera), chopped garlic (lehsun), chopped onions, chopped capsicum, chopped tomatoes, blanched carrot, chopped and blanched french beans, boiled green peas, salt, chilli powder, turmeric powder (haldi), tomato ketchup, garam masala, pav bhaji masala, grated processed cheese] | 25 mins | 10 mins | [Cuisine, Course, Cooking Basics, Equipment, Quick Recipe, Kids Recipes, Indian Veg Recipes] | 3Makes 3 servings | Indian | Indian style macaroni recipe | macaroni pasta | masala veg masala pasta | Indian style macaroni pasta | with amazing 22 images Indian style macaroni recipe is a masala veg masala pasta. Here we have cooked the pasta with mixed vegetables and used garam masala and pav bhaji masala to spice up Indian style macaroni pasta. Indian style macaroni needs no preparation of white or red sauce. Everything is cooked in one-pot. masala veg masala pasta is super easy and quick to make. Also, the assortment of veggies make it healthy and it becomes an intelligent way of feeding veggies to your fussy kids. macaroni pasta is an ideal tiffin box/ lunch / dinner recipe as it is super quick to make. The preparation may take a little while but getting things together is super easy and all the efforts put into this recipe are worth it. Garam masala and pav bhaji masala add a nice spicy flavor to Indian style macaroni and make it even tastier. I usually make this for evening snack or sometimes as a one-dish meal along with garlic bread when longing for a change from the normal weekly menu cycle. This fusion Indian style macaroni pasta delicacy features perfectly cooked macaroni, perked up with a range of delicious veggies, a dash of tomato ketchup and tongue-tickling desi spice mixes like garam masala and pav bhaji masala. A garnish of grated cheese gives the Indian style macaroni a fabulous finishing touch. The total effect is absolutely awesome, and gives you the best of both worlds. Serve with Ladi Pav Garlic Bread. Enjoy Indian style macaroni recipe | macaroni pasta | masala veg masala pasta | Indian style macaroni pasta | with detailed step by step recipe photos and video below. | [To make indian style macaroni, heat the oil in a broad non-stick pan, add the cumin seeds and garlic and sauté on a medium flame for 30 seconds., Add the onions and capsicum and sauté on a medium flame for 1 to 2 minutes., Add the tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the carrot, french beans, green peas and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the chilli powder, turmeric powder, tomato ketchup, garam masala, pav bhaji masala and 2 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the macaroni, toss well and cook on a medium flame for 1 to 2 minutes, while tossing occasionally., Serve the indian style macaroni immediately garnished with cheese.] | [Energy, 266 cal, Protein, 8.6 g, Carbohydrates, 46.2 g, Fiber, 3.1 g, Fat, 5.1 g, Cholesterol, 0 mg, Sodium, 110.2 mg] | indian-style-macaroni-41084r |
| rcp1068 | Indian Style Mexican Tomato Soup, Mexican Vegetarian Tomato Soup | NA | NA | [rajma (kidney beans), chopped tomatoes, oil, chopped garlic (lehsun), chopped spring onions whites, chopped capsicum, sugar, chilli powder, salt, crumbled paneer (cottage cheese), plain flour (maida), chopped coriander (dhania), chopped green chillies, salt, oil, grated processed cheese] | 25 mins | 30 mins | [Mexican Soups, Chunky Indian Soups, Mexican Party, Monsoon Soups, Indian, Mexican, Lebanese] | 4Makes 4 servings | Indian | Indian style Mexican tomato soup | Mexican vegetarian tomato soup | Mexican tomato soup with paneer balls | with 33 amazing images. Indian style Mexican tomato soup is a slightly party style soup which is very pleasing to the palate. Learn how to make easy Mexican tomato soup. Most ingredients for this Mexican vegetarian tomato soup are easily available in Indian kitchens which is mainly rajma, paneer, tomatoes, onions and cheese. To make Mexican tomato soup with cottage cheese balls, combine the tomatoes and 2 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 8 to 10 minutes. Cool, blend and strain. Heat the oil in a deep non-stick pan, add the garlic and spring onion whites and greens and sauté on a medium flame for 2 minutes. Add capsicum and saute for a minute. Add the tomato mixture, sugar, rajma, chilli powder and salt, mix well and cook on a medium flame for 4 to 5 minutes. Keep soup aside. Then to make cottage cheese balls, combine all ingredients, shape into round balls and deep fry till golden brown in colour. Just before serving, reheat the soup, add the cottage cheese balls, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. That is Mexican! From red rajma, which is a characteristic ingredient of Mexican cuisine, to pungent garlic and crispy capsicum, the Mexican tomato soup with paneer balls recipe features a variety of ingredients that team up well together. The addition of succulent cottage cheese balls and a garnish of grated cheese add to the heavenly flavour and texture of this soup, making it a treat beyond comparison. Tips for easy Mexican tomato soup. 1. Use ripe tomatoes for this soup recipe. 2. Remember to soak rajma at least for 8 hours. 3. Use fresh paneer. 4. Always fry 1 ball and check. If it splits, add little for maida and then deep-fry. Don’t miss on the garnish of cheese. It adds appeal, flavour and texture to this Mexican style tomato soup. Enjoy Indian style Mexican tomato soup | Mexican vegetarian tomato soup | Mexican tomato soup with paneer balls | with step by step images and video below. | [Combine the tomatoes and 2 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally., Cool and blend in a mixer till smooth., Strain the mixture using a strianer and keep aside., Heat the oil in a deep non-stick pan,add the garlic and spring onion whites and greens and sauté on a medium flame for 2 minutes., Add the capsicum and sauté on a medium flame for 1 minute., Add the tomato mixture, sugar, rajma, chilli powder and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirirng occasionally. Keep aside., Combine all the ingredients in a deep bowl and mix well., Divdie the mixture into 12 equal portions and roll each portion into a ball., Heat the oil in a deep non-stick pan and deep-fry the balls till they turn golden brown in colour from both the sdies. Drain on an absorbent paper and keep aside., Just before serving, re heat the soup, add the cottage cheese balls, mix gently and cook on a medium flame for 2 minutes,while stirirng occasionally., Serve immediately garnsihed with cheese.] | [Energy, 190 cal, Protein, 7.4 g, Carbohydrates, 16 g, Fiber, 3.7 g, Fat, 10.8 g, Cholesterol, 0 mg, Sodium, 21.9 mg] | indian-style-mexican-tomato-soup-mexican-vegetarian-tomato-soup-1068r |
| rcp36624 | Indian Style Nachos with Cheese | Snacks | Veg | [corn chips, grated processed cheese, milk, mustard (rai / sarson) powder, sliced capsicum, chopped capsicum] | 5 mins | 5 mins | [vegetarian Mexican Starters, Mexican Nachos, Indian Snacks for Entertaining, Mexican Party, Non-stick Pan, Quick Snacks / Quick Starters, Kids After School] | 2Makes 2 servings (2 serving ) | Indian | Indian style nachos with cheese | cheesy nachos | nachos with cheese sauce | enjoy with 25 amazing pictures Guests coming in and want to make something supremely quick? Nachos with cheese is the deal. Nachos are loved by all the age groups from a kid to the most elder one of the family. It is a really good party food. The ingredients used for making Nachos with cheese are basic and minimum of them are used for preparation of this luscious dish. All you need to make this dish are 5 ingredients. The nacho chips also known as corn chips are easily available in the Indian market and if you wish you can even make nacho chips at home. Making the cheese sauce for nachos with cheese is no rocket science even a amateur learner can make it perfect. All you need to do is mix the grated cheese and milk and cook it on a low flame until the cheese melts. We have added mustard powder, you can add cayenne pepper if you wish to. Make sure you stir it continuously or it may stick to the pan or even burn. Our cheese sauce is ready to be served. There are many ways for preparing the cheese sauce but this is the quickest way to get it done. To serve Indian style nachos with cheese take a plate you wish to serve this mouthwatering dish into. Arrange the corn chips, spread the chessy sauce on top. Sprinkle the capsicums on top. You can also use bell pepper, boiled corn kernels, pickled jalapeno or olives for an added flavor. Make sure to serve the homemade nachos with cheese immediately or else they will turn soggy Well, here is an interesting variant of Nachos with Cheese, which makes it easy to serve at parties. When the corn chips are topped with a mustard flavoured cheese sauce and garnished with crispy capsicum, the guests can easily take a cheesy piece of nachos and pop it into their mouth without the hassle of a separate dip. Indian style nachos with cheese | cheesy nachos | nachos with cheese sauce | enjoy with detailed recipe photos and video below. | [To make indian style nachos with cheese, combine the cheese and milk and cook on a slow flame until the cheese melts., Add the mustard powder and mix well., Arrange the corn chips on a plate and spread the melted cheese on top., Sprinkle the capsicums on top and serve the indian style nachos with cheese immediately.] | [Energy, 355 cal, Protein, 17.9 g, Carbohydrates, 25 g, Fiber, 1.8 g, Fat, 20 g, Cholesterol, 0 mg, Vitamin A, 341.6 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.6 mg, Vitamin C, 33.1 mg, Folic Acid, 5.6 mcg, Calcium, 532 mg, Iron, 2.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 6.4 mg, Potassium, 85.8 mg, Zinc, 0.4 mg] | indian-style-nachos-with-cheese-36624r |
| rcp36759 | Indian Style Pumpkin and Dill Seed Soup, Healthy Pumpkin Soup | NA | Veg | [red pumpkin (bhopla / kaddu) cubes, dill seeds (suva dana), butter, chopped onions, salt, milk, freshly ground black pepper (kalimirch), fresh cream, chopped spring onion greens] | 10 mins | 12 mins | [French syle Indian Soups, American Soups, Thick / Creamy Indian Soups, Thanksgiving, Western Party, Non-stick Pan, Quick Vegetarian Soups] | 4Makes 4 servings | Indian | pumpkin and dill seed soup recipe | Indian style pumpkin with dill soup | kaddu suva ka soup | simple healthy pumpkin soup | with 21 amazing images. pumpkin and dill seed soup recipe | Indian style pumpkin with dill soup | kaddu suva ka soup | simple healthy pumpkin soup is a creamy wholesome soup. Learn how to make Indian style pumpkin with dill soup. To make pumpkin and dill seed soup, heat the butter in a non-stick deep pan, add the onions and sauté on a medium flame for 1 minute. Add the dill seeds and sauté for 1 more minute. Add the pumpkin pieces, salt and 3 cups of water and cook on a medium flame for 10 minutes. Allow it to cool completely. Once cooled, blend using a hand blender to a smooth mixture. Add the milk, mix well and cook on a medium flame for 2 more minutes. Serve hot garnished with fresh cream and spring onion greens. This thick and creamy Indian style pumpkin with dill soup is a real blockbuster! An abundant dose of dairy products like milk and cream are added to enhance the texture of this soup, yet it has a very attractive and strong flavour, thanks not just to onions but also dill seeds that are sautéed and cooked along with the pumpkins. This super tasty kaddu suva ka soup is made all the more delicious by the garnish of aromatic spring onions. Let every spoonful rest on your palate, so you can enjoy the perfect combination of a soothing texture and a vibrant flavour! Pumpkin is a very good source of vitamin A, which helps in maintaining vision and healthy skin. This simple healthy pumpkin soup is suitable for weight watchers, diabetics and heart patients. They can make their choice between full fat milk and low fat, though it is used in small quantities. Also, the addition of fresh cream is optional. They can avoid it. Tips for pumpkin and dill seed soup. 1. Instead of a hand blender, you can also blend it in a mixer. 2. Ensure there are no lumps remaining. 3. Spring onion greens can be replaced with chopped dill leaves. Enjoy pumpkin and dill seed soup recipe | Indian style pumpkin with dill soup | kaddu suva ka soup | simple healthy pumpkin soup | with step by step photos. | [To make indian style pumpkin and dill seed soup, heat the butter in a non-stick deep pan, add the onions and sauté on a medium flame for 1 minute., Add the dill seeds and sauté for 1 more minute., Add the pumpkin pieces, salt and 3 cups of water and cook on a medium flame for 10 minutes. Allow it to cool completely., Once cooled, blend using a hand blender to a smooth mixture., Add the milk, mix well and cook on a medium flame for 2 more minutes., Serve the indian style pumpkin and dill seed soup hot garnished with fresh cream and spring onion greens.] | [Energy, 51 cal, Protein, 1.9 g, Carbohydrates, 5.3 g, Fiber, 0.7 g, Fat, 2.1 g, Cholesterol, 5.8 mg, Sodium, 20.3 mg] | indian-style-pumpkin-and-dill-seed-soup-healthy-pumpkin-soup-36759r |
| rcp41574 | Indian Style Pumpkin Dip, Healthy Kaddu Dip | Snacks | NA | [boiled and mashed red pumpkin (bhopla/ kaddu), chopped mint leaves (phudina), chopped green chillies, cumin seeds (jeera) powder, olive oil, garlic (lehsun) cloves, hung curds (chakka dahi), salt, lavash] | 15 mins | 0 mins | [Indian Dips / Sauces, High Tea Party, Cocktail Party, Mixer, Quick Indian Dips, Gravies & Sauces, Snacks recipes for Cancer Patients] | 1Makes 1 cup (14 tbsp ) | Indian | Indian style pumpkin dip recipe | healthy kaddu dip | bhopla dip | with 10 amazing images. Our Indian style pumpkin dip recipe is also called healthy kaddu dip . Made from bhopla (kaddu), pudina, green chillies, hung curds, olive oil and Indian spices, bhopla dip is very quick to make. What a veggie this red pumpkin is! It seems to steal everybody’s heart with its unique texture, pleasant colour and mellow taste. This dashing Indian style pumpkin dip boosts the flavour of red pumpkin (kaddu) with pudina for a herby touch and green chillies for a bit of spice. Garlic and cumin seeds powder add to the pungency while curd gives the bhopla dip a nice tanginess. See why this is a healthy kaddu dip? A cup of pumpkin cubes fulfils your day’s requirement of vitamin A (5526 mcg), thus making it a super food for your eyes. Kaddu can be included in safe amounts or restricted amounts by diabetics. Garlic used in the recipe is good to reduce cholesterol and olive oil is one of the healthiest oils you can opt for. With its rich mouth-feel and vibrant flavour, this bhopla dip a sure-shot winner. Serve it with Lavash bread. Try other dips like Nacho Chips with Cheese Dip and Queso Dip. Enjoy our Indian style pumpkin dip recipe | healthy kaddu dip | bhopla dip | with step by step photos and video below. | [To make indian style pumpkin dip, combine all ingredients in a mixer and blend till smooth without using any water., Transfer the dip into a deep bowl and refrigerate for atleast 1 hour., Serve the indian style pumpkin dip chilled with lavash.] | [Energy, 16 cal, Protein, 0.5 g, Carbohydrates, 1.1 g, Fiber, 0.2 g, Fat, 1 g, Cholesterol, 0.7 mg, Sodium, 1.8 mg] | indian-style-pumpkin-dip-healthy-kaddu-dip-41574r |
| rcp41225 | Indian Style Veg Pizza, Tava and Oven Veg Pizza | Dinner | NA | [tomatoes, olive oil, chopped garlic (lehsun), chopped onions, dried oregano, dry red chilli flakes (paprika), tomato ketchup, chilli powder, salt, sugar, plain flour (maida), dry yeast, sugar, olive oil, salt, plain flour (maida), olive oil, thin pizza base, pizza sauce, sliced onions, sliced capsicum, grated mozzarella cheese cheddar cheese, dried oregano, dry red chilli flakes (paprika), olive oil, butter] | 15 mins | 0 mins | [Italian Pizzas, Dinner, different types of pizza, Italian Dinner] | 2Makes 2 pizzas | Italian | tava pizza recipe | tawa pizza | Indian style veg tava pizza | oven tava pizza option given | with amazing 80 pictures. Our tava pizza recipe is an Indian style veg tava pizza. Most Indian’s prefer to use their tawa instead of an oven. So this Indian style veg tava pizza recipe is quicker to make and saves on the electricity bill. We show you how to make Indian style pizza sauce, Indian style pizza base in detail given below. We have used homemade pizza base, so you can prepare the vegetable pizza in a jiffy. A colorful assortment of veggies gives this pizza an interesting crunch, while pizza sauce and a dash of spices and herbs give it an awesome flavor. Although pizza base is readily available in stores, the fresh taste and texture of a homemade one are unbeatable. And, well, it is not such an adventurous activity either. It is quite easy to make at home, as this Basic Pizza Base recipe will show you. For, tava pizza we have made the pizza base by activating the yeast first, take yeast in a small bowl, add sugar and add water, make sure the water is lukewarm and not hot as it may kill the yeast. The rising time will vary on the climatic condition and quality of the yeast. Once the yeast is activated, you will see a frothy layer formed on the top. Further, take plain flour in a bowl, add yeast water mixture, add olive oil and some salt to it. Combine all the ingredients and knead into a dough soft and smooth dough. Cover the dough with a wet muslin cloth and keep aside for 1 hour in a warm place or till the dough is double in size. If you don’t plan to use the dough for a day, place it in the fridge straight away; take it out 3-4 hrs before using and then continue the rest of the procedure. Once the dough has risen, remove excessive air and grease the dough and divide it. Thereafter, roll it into desired size and prick it using a fork so that the base does not puff up. Bake in a preheated oven for 5 minutes and your pizza base is ready to use. Pizza Sauce is at the heart of a pizza’s success! Tangy and flavourful, it is responsible for giving out that appetizing aroma when the pizza gets baked. Some like their pizza sauce with fresh tomatoes more herby, while others like it more spicy, and yet others prefer a tangy overtone. This quick pizza sauce recipe is a balanced one, which has the right amount of everything. Just make sure you choose ripe tomatoes to make this delectable pizza sauce. Once you have done all the preparation for the tava pizza it is extremely easy to assemble and cook the Indian style tawa pizza. Take the pizza base and spread some pizza sauce. Futher, spread cheese evenly and also, spread the vegetable juliennes and some more cheese, sprinkle some herbs on top and tava pizza ready to be cooked!! Heat butter or ghee in a broad non stick pan, and place the pizza on a tava, we have here used tava as it is economical, time saving and also save electricity. Make sure you cook it on a low flame and do not leave it unattended as it might burn. You can also bake it in an oven if you wish too. We have also shown how to make Indian style veg pizza in an oven. Serve the tava pizza immediately. Enjoy how to make tava pizza recipe | tawa pizza | Indian style veg tava pizza | oven tava pizza option given | with detailed step by step photos and video below. | [To make pizza sauce, make criss-cross on the base of the tomatoes and place them in boiling water for 2 to 3 minutes or till the skin begins to peel., Drain the tomatoes, cool slightly, peel, deseed and roughly chop them and blend in a mixer to a smooth pulp. Keep aside., Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 1 to 2 minutes., Add the prepared tomato pulp, oregano, chilli flakes, tomato ketchup, chilli powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the sugar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Store the pizza sauce in an air- tight container and use as required., To make the basic pizza base, combine 2 tbsp of lukewarm water, dry yeast and sugar in a small bowl and mix well., Cover with a lid and keep aside for 5 minutes., Combine the plain flour, yeast-water mixture, olive oil and salt in a deep bowl and knead into a soft dough using enough water., Cover the dough with a wet muslin cloth and keep aside for 1 hour., Press the dough lightly to remove the air and divide the dough into 3 equal portions., Roll each portion into a 175 mm. (7”) diameter circle with the help of plain flour and prick each circle evenly using a fork., Place all the 3 pizza base on a baking tray and bake in a pre-heated oven at 180°c (360°f) for 5 minutes., Place the pizza base on a clean, dry surface, put ¼ cup pizza sauce on a pizza base and spread it evenly., Arrange ¼ cup sliced onions and ¼ cup sliced capsicum evenly over it., Sprinkle ¼ cup of grated cheese and sprinkle a little oregano and chilli flakes evenly over it. Finally drizzle a little olive oil., Repeat steps 1 to 3 to make 1 more indian style veg pizza., Bake in a pre-heated oven at 200°c (400°f) for 12 minutes or till the pizza turns crisp and the cheese melts., Cut the indian style veg pizza into equal wedges and serve immediately., Take a broad non stick pan, heat 1/2 tsp of butter., Place the prepared pizza on the pan and cover and cook it for 5-7 mins or until the cheese melts. Make sure you don't leave it unattended or else it will burn.] | [Energy, 379 cal, Protein, 12.6 g, Carbohydrates, 43.5 g, Fiber, 4.5 g, Fat, 13.4 g, Cholesterol, 11.5 mg, Vitamin A, 595.3 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.6 mg, Vitamin C, 52.3 mg, Folic Acid, 37.9 mcg, Calcium, 206.1 mg, Iron, 2.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 414.5 mg, Potassium, 270.1 mg, Zinc, 0.3 mg] | indian-style-veg-pizza-tava-and-oven-veg-pizza-41225r |
| rcp512 | Indian Veg Pizza Crackers, No Bake Pizza Crackers | Snacks | NA | [cream cracker biscuit, pizza sauce, chopped coloured capsicum, grated processed cheese, dry red chilli flakes (paprika)] | 15 mins | 0 mins | [Indian Snacks for Entertaining, Indian Cheese Recipes, Baked Snacks, Baked, Diwali, Diwali Snacks, Italian Party] | 12Makes 12 crackers | Indian | pizza crackers recipe | Indian veg pizza crackers | no bake pizza crackers | quick homemade pizza crackers | with 15 amazing images. pizza crackers recipe | Indian veg pizza crackers | no bake pizza crackers | quick homemade pizza crackers is a quick-fix snack that matches the flavour of pizzas with an even more exciting texture! Learn how to make Indian veg pizza crackers. To make pizza crackers, place the cream cracker biscuits on a serving plate, and spread approx. 1½ tsp of the pizza sauce on each cracker biscuit. Top each cracker with 1 tsp of capsicum and sprinkle 1 tsp of cheese evenly over it. Finally sprinkle a little chilli flakes on each cream cracker biscuit. Serve immediately. Made with readily available cream cracker biscuits, the no bake pizza crackers derive their exciting flavour from a topping of pizza sauce, capsicum and cheese, brought together at the right temperature to create a nice gooey plus crisp texture. Let the kids assemble the Indian veg pizza crackers and enjoy them with friends and family. These bite sized crackers are just a perfect pick-me-up snack for kid’s birthday party and play dates. Quick homemade pizza crackers are exciting After School Treats and Filling Snacks too. Try other unique recipes using pizza sauce like uttapam pizza and mug pizza. Tips for no bake pizza crackers. 1. The pizza sauce must be just warm when pouring on the crackers, because it won’t taste good if it is cold; and it will make the crackers soggy if it is too hot. 2. Serve no bake pizza cracker immediately. If you keep it for several hours the crackers will get soggy. 3. Top each cracker with 1 tsp of chopped coloured capsicum. This gives a good crunch to the crackers and make it look lovely. 4. Quick homemade pizza crackers is very easy to make as we always store frozen homemade pizza sauce at home. We freeze our pizza sauce in bulk at home in Mumbai. This is great when you want to make pizza's in a hurry for your kids or even for yourself. The frozen pizza sauce lasts for 3 months. So I suggest you to make larger batches of pizza sauce. We freeze in a steel container and make a big batch using 2 to 3 kg of fresh tomatoes. You could use a plastic container to freeze. Before using, take out the amount of frozen tomato sauce and keep out for 45 minutes or defrost in microwave oven. 5. You can also make assorted Indian crackers. Try Pizza crackers and herb paneer crackers. Enjoy pizza crackers recipe | Indian veg pizza crackers | no bake pizza crackers | quick homemade pizza crackers | with step by step photos. | [To make indian veg pizza crackers, place the cream cracker biscuits on a serving plate, and spread approx. 1½ tsp of the pizza sauce on each cracker biscuit., Top each cracker with 1 tsp of capsicum and sprinkle 1 tsp of cheese evenly over it., Finally sprinkle a little chilli flakes on each cream cracker biscuit., Serve the indian veg pizza crackers immediately., The pizza sauce used at step 1 should be warm while assembling the crackers.] | [Energy, 50 cal, Protein, 1.6 g, Carbohydrates, 6.1 g, Fiber, 0.4 g, Fat, 2.2 g, Cholesterol, 3 mg, Sodium, 38.6 mg] | indian-veg-pizza-crackers-no-bake-pizza-crackers-512r |
| rcp30880 | Indian Veg Seekh Kebab Without Tandoor Or Oven | Snacks | Veg | [oil, ginger (adrak) paste, garlic (lehsun) paste, green chilli paste, chopped onions, chopped carrot, capsicum, freshly ground black pepper (kalimirch), chilli powder, chaat masala, coriander-cumin seeds (dhania-jeera) powder, grated potatoes, grated paneer (cottage cheese), grated processed cheese, bread crumbs, fried onions, chopped mint leaves (phudina), chopped coriander (dhania), cornflour, salt, charcoal, ghee, oil, oil, tomato] | 10 mins | 25 mins | [Punjabi Swadisht Nashta, Mughlai Shahi Shurvat, Starters / Snacks, Vegetarain Kebabs, Indian Snacks for Entertaining, Raksha - Bandhan, Father's Day] | 8Makes 8 servings | Punjabi | veg seekh kebab recipe | Indian veg seekh kabab without tandoor | seekh kabab without oven | veg seekh kebab in griller | with 44 amazing images. veg seekh kebab recipe | Indian veg seekh kabab without tandoor | seekh kabab without oven | veg seekh kebab in griller is an interesting Indian starter which attracts many due to its appealing shape and texture. Learn how to make Indian veg seekh kabab without tandoor. To make veg seekh kebab, in a non-stick broad pan, heat oil, add garlic paste, add ginger paste, add green chilli paste and onions and sauté on a medium flame for 1 minute. Add carrot, add capsicum and sauté on a medium flame for sauté for 2 minutes. Add black pepper powder, coriander-cumin seeds powder, chat masala, chilli powder and cook on a medium flame for 1 minute. Transfer the mixture to another bowl and cool slightly. Add potatoes, paneer, cheese, breadcrumbs, fried onions, mint leaves, coriander, cornflour and salt. Mix well. Combine and form a dough and place it on the sides of the plate. Now give smoke of live charcoal for 2 3 mins and cover the bowl and keep aside for 3 minutes. Mix the dough well, make 8 equal portions and make kebabs using skewers. Now heat a grill pan with oil. Heat oil and fry the kebabs while turning form all the side till golden brown. Serve immediately with green chutney and tomato ketchup. Seekh kebabs are very rich and have been a favorite with royal families of India for centuries. Traditionally seekh kebabs are made with minced meat that has been seasoned and pressed onto a tandoor stick before being lowered into the hot tandoor that makes it a perfect golden brown. Today seekh kebabs are no longer limited to the non-vegetarians menu. Try our recipe of veg seekh kebab in griller. Made with veggies like grated boiled potatoes, carrots and green capsicum along with the addition of paneer and cheese, this mouth-watering Indian veg seekh kabab without tandoor will leave every one licking their fingertips. Since most of us do not have a tandoor available at home this recipe uses the grill or a charcoal barbeque to cook the kababs. While the bread crumbs and cornflour help in binding the kababs perfectly, it is the addition of fried onions which gives a finishing touch of flavour to these seekh kabab without oven. Enjoy these kebabs with fresh green chutney. Tips to make veg seekh kebab. 1. Make sure batter should not be too soft otherwise the kebabs will break while frying. 2. Soak wooden skewers in a glass of water. 3. You can also add vegetables of your choice such as sweet corns and French beans. 4. Make sure mixture should not be too soft otherwise the kebabs will break while frying. Enjoy veg seekh kebab recipe | Indian veg seekh kabab without tandoor | seekh kabab without oven | veg seekh kebab in griller | with step by step photos. | [To make veg seekh kebab, in a non-stick broad pan, heat oil, add garlic paste, add ginger paste, add green chilli paste and onions and sauté on a medium flame for 1 minute., Add carrot, add capsicum and sauté on a medium flame for sauté for 2 minutes., Add black pepper powder, coriander-cumin seeds powder, chat masala, chilli powder and cook on a medium flame for 1 minute., Transfer the mixture to another bowl and cool slightly. Add potatoes, paneer, cheese, breadcrumbs, fried onions, mint leaves, coriander, cornflour and salt. Mix well., Combine and form a dough and place it on the sides of the plate. Now give smoke of live charcoal for 2-3 mins and put 1 tbsp ghee over it cover the bowl and keep aside for 3 minutes., Mix the dough well, make 8 equal portions and make kebabs using skewers., Now heat a grill pan with 1 tbsp oil. Place 3 kebabs on it and cook using 1 tbsp oil till golden brown in colour form both the sides., Repeat step 7 to cook more kebabs., Serve the veg seekh kebab immediately with green chutney and tomato ketchup.] | [Energy, 209 cal, Protein, 2.7 g, Carbohydrates, 7.9 g, Fiber, 1.2 g, Fat, 18.5 g, Cholesterol, 2.5 mg, Sodium, 37 mg] | indian-veg-seekh-kebab-without-tandoor-or-oven-30880r |
| rcp92 | Indo Mexican Macaroni | Dinner | Veg | [crumbled paneer (cottage cheese), plain flour (maida), rice flour (chawal ka atta), chopped coriander (dhania), chopped green chillies, salt, oil, cooked macaroni, oil, chopped garlic (lehsun), chopped onions, chopped capsicum, blanched and finely chopped tomatoes, chilli powder, tomato ketchup, sugar, salt, soaked and boiled red rajma (kidney beans), butter, chopped garlic (lehsun), chopped onions, chilli powder, tomato ketchup, salt, grated processed cheese] | 25 mins | 25 mins | [Mexican Main Dish, One Dish Vegetarian Meals, One Meal Dinner, Mexican Delights, Raksha - Bandhan, Mother's Day, Mexican Party] | 4Makes 4 servings | Mexican | In an unimaginably exciting zone of fusion cuisine, this dish brings together exciting elements from Indian Italian and Mexican cooking! It’s a layered pasta dish, with a cheesy, spicy and tangy flavour. You can make the cheese balls, macaroni and kidney bean mixture ahead of time, but arrange and bake the Indo Mexican Macaroni just before serving. This will ensure that you get a vibrant flavour and awesomely cheesy, gooey mouth-feel! | [Combine all the ingredients in a deep bowl and mix very well using your hands., Divide the mixture into 14 equal portions and roll each portion into a ball., Heat oil in a deep non-stick pan and deep-fry a few balls at a time till they turn brown in colour from all the sides. Drain on absorbent paper and keep aside., Heat the oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 2 minutes., Add the capsicum and sauté on a medium flame for 1 minute., Add the tomatoes, chilli powder, tomato ketchup, sugar and salt, mix well while mashing it with the back of a spoon and cook on a medium flame for 3 minutes, while stirring occasionally., Add the macaroni, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside., Heat the butter in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 2 minutes., Add the rajma, chilli powder, tomato ketchup and salt, mix well while mashing it lightly with the back of a spoon and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside., Put the kidney bean mixture into a baking dish and spread it evenly using the back of a spoon., Put the macaroni and spread it evenly using the back of a spoon., Place the cheese balls evenly over it., Finally sprinkle cheese evenly over it., Bake in a pre-heated oven at 200°c (400°f) for 15 minutes., Serve immediately., You can even add a hint of sourness and a tinch of spice to this dish., Beat 6 tbsp of cream. Add 2 tsp of lemon juice, 2 tbsp of cheese and ¼ tsp of salt., In a greased baking dish, first make a layer of the beans. Next, spread the layer of macaroni. Put the cheese balls on top. Pour the cream over this. Spread ½ cup of cheese and sprinkle ¼ tsp of chilli powder on top. Bake in a hot oven 200°c (400°f) for 15 minutes. Serve hot.] | [Energy, 420 cal, Protein, 40.6 g, Carbohydrates, 47.7 g, Fiber, 2.4 g, Fat, 18.6 g, Cholesterol, 21.3 mg, Sodium, 361.6 mg] | indo-mexican-macaroni-92r |
| rcp42095 | Instant Bread Idli, No Fermenting Required | BreakFast | NA | [bread crumbs, rice semolina (idli rawa), curd (dahi), salt, fruit salt, sambhar, coconut chutney, malgapodi] | 5 mins | 15 mins | [Different types of Idlis, Breakfast Idlis / Dosas / Uttapam, Indian Steamed Snacks, Evening Tea Snacks, Steamer, Quick Snacks / Quick Starters, Indian Breakfast Recipes for Kids] | 16Makes 16 idlis | Indian | instant bread idli recipe | no fermenting idli | instant bread idli with curd | quick bread idli - breakfast recipe | with 10 amazing images. instant bread idli is a quick idli recipe which is ready in less than an hour. Learn how to make instant bread idli with curd. To make instant bread idli, combine the bread crumbs, idli rava, curds, salt and ½ cup of water in a deep bowl and mix well. Cover with a lid and keep aside for 30 minutes. Add the fruit salt and ½ cup of water and mix gently. Pour spoonful of the batter into greased idli moulds. Steam in an idli steamer for 10 to 12 minutes or till they are cooked. Serve hot with sambhar, coconut chutney and malgapodi. Feel like having idli-sambhar for breakfast, but don’t have idli batter on hand? Worry not, you can still entertain your whims with this no fermenting idli. You can make idli with bread slices too! Made with an innovative batter of bread crumbs and idli rava, this instant bread idli with curd is soft, fluffy and tasty. A dash of curds gives the idli a nice, mildly tangy taste while a pinch of fruit salt gives it the perfect fluffiness and mouth-feel. The best part is that this batter requires no fermenting, so you can make it any time you feel like. However, there is half an hour of setting time in this quick bread idli - breakfast recipe, so plan your breakfast accordingly. You can also try making sambar masala and sambar at home. Tips for instant bread idli. 1. To make fresh bread crumbs, make small pieces of a few bread slices and blend them in a mixer. 2. Idli rava is also called as rice semolina. It is white to cream coloured, and has a smoother and finer texture compared to wheat semolina and thus perfect for making idli batter in recipes where parboiled rice isn’t used. 3. After adding fruit salt, mix it very gently. Mixing it vigorously might negate the effect of fruit salt. You can also try other Idli recipes like the traditional Idli and Quick Rava Idli. Learn to make instant bread idli recipe | no fermenting idli | instant bread idli with curd | quick bread idli - breakfast recipe | with step by step photos below. | [To make instant bread idli, combine the bread crumbs, idli rawa, curds, salt and ½ cup of water in a deep bowl and mix well., Cover with a lid and keep aside for 30 minutes., Add the fruit salt and ½ cup of water and mix gently., Pour spoonfulls of the batter into greased idli moulds., Steam in an idli steamer for 10 to 12 minutes or till they are cooked., Serve the instant bread idli hot with sambhar, coconut chutney and malgapodi.] | [Energy, 48 cal, Protein, 1.5 g, Carbohydrates, 8.4 g, Fiber, 0 g, Fat, 0.7 g, Cholesterol, 1.5 mg, Sodium, 3.2 mg] | instant-bread-idli-no-fermenting-required-42095r |
| rcp3406 | Instant Chilli Pickle | NA | Vegan | [sliced bhavnagri chillies, oil, cumin seeds (jeera), fenugreek (methi) seeds, asafoetida (hing), turmeric powder (haldi), sugar, lemon juice, salt] | 10 mins | 4 mins | [Punjabi Raita | Punjabi Chutney | Achar, Gujarati Kachumber / Chutneys / Achar, Jain Pickles / Chutneys / Raita / Salad, Indian Party, Non-stick Pan, Quick Pickles / Aachar, Vegan] | Makes 0.5 cup (7 tbsp ) | Punjabi | instant chilli pickle recipe | quick bhavnagri chilli pickle | sweet spicy Indian achar | Gujarati green chilli pickle | with 11 amazing images. instant bhavnagri chilli pickle recipe is a perfect accompaniment to any Indian meal. Learn how to make sweet spicy Indian achar. To make instant bhavnagri chilli pickle, heat the oil in a broad non-stick pan, add the cumin seeds and fenugreek seeds and sauté on a medium flame for 30 seconds. Add the asafoetida, turmeric powder and chillies and sauté on a medium flame for 2 to 3 minutes. Add the sugar, lemon juice and salt and mix well. Allow to cool completely. Serve immediately or store in an air-tight container for upto 2 to 3 days in the refrigerator. This Gujarati green chilli pickle is made with bhavnagri chillies and is meant for those who enjoy pickles in their daily food. We have however used a milder variety of chillies i.e. Bhavnagri chillies which are long thick green chillies. You can use the sharp small green chillies also if you wish. Chilli roundels are sautéed with whole fenugreek seeds, cumin seeds and turmeric powder to which lemon juice and sugar is added to balance the spice level in quick bhavnagri chilli pickle. If you don’t want it sweet, then we suggest you avoid the sugar from the recipe and reduce the oil to 2 tsp. This sweet spicy Indian achar can be served as a side dish to the main course and snacks of any Indian cuisine. You can also try pickles using these chillies like bhavnagri mirch pickle vrat recipe and stuffed bhavnagri chillies. Tips for instant bhavnagri chilli pickle. 1. Thick bhavnagri green chillies are best selected for this pickle. 2. Use a broad non-stick pan so sautéing is easier. 3. This pickle is best stored in a glass container. Enjoy instant chilli pickle recipe | quick bhavnagri chilli pickle | sweet spicy Indian achar | Gujarati green chilli pickle | with step by step images and recipe below. | [Heat the oil in a broad non-stick pan, add the cumin seeds and fenugreek seeds and sauté on a medium flame for 30 seconds., Add the asafoetida, turmeric powder and chillies and sauté on a medium flame for 2 to 3 minutes., Add the sugar, lemon juice and salt and mix well. Allow to cool completely., Serve immediately or store in an air-tight container for upto 2 to 3 days in the refrigerator.] | [Energy, 43 cal, Protein, 0 g, Carbohydrates, 1 g, Fiber, 0 g, Fat, 4.3 g, Cholesterol, 0 mg, Sodium, 0.1 mg] | instant-chilli-pickle-3406r |
| rcp42960 | Instant Chocolate Truffle | Snacks | NA | [fresh cream, chopped dark chocolate, chopped mixed nuts, crumbled chocolate sponge cake, chocolate vermicelli] | 5 mins | 2 mins | [French Desserts, Sweet Snacks, School Time Snacks, Dry Fruit Flavours, No Bake Desserts, Chocolates Desserts, Raksha - Bandhan] | 10Makes 10 truffles | French | instant chocolate truffle recipe | homemade chocolate truffles | dark chocolate ganache truffles | with 16 amazing images. homemade chocolate truffles is a quick dessert made in jiffy. Learn how to make instant chocolate truffle recipe | homemade chocolate truffles | dark chocolate ganache truffles | dark chocolate ganache truffles are so chocolaty and fudgy and super easy to make. Chocolate vermicelli improves the texture and also gives the chocolate truffles the attractive appearance that the name deserves. A mix of nuts and crumbled chocolate sponge cake provide instant chocolate truffle a melt-in-the-mouth texture, while the nuts gives nutty crunch to the intense dark chocolate flavour of this homemade chocolate truffles. This is the smart way to use leftover sponge or the sponge scrapings. If you are not serving immediately, you can refrigerate it, and use for up to 2 days. In fact, refrigeration gives it a crunch, which you will thoroughly enjoy. Tips to make instant chocolate truffles: 1. If you like you can add raisins in these chocolate truffles. 2. You can use scrapings of the sponge cake to make this recipe. 3. These chocolate truffles stays fresh for 2 days in the fridge. 4. Dough should be soft but it should not stick to your palm while rolling into balls. Enjoy instant chocolate truffle recipe | homemade chocolate truffles | dark chocolate ganache truffles | with step by step photos. | [To make instant chocolate truffle, in a broad non-stick pan, add fresh cream, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Switch off the flame, add the chocolate and mix well. Keep aside., In a deep bowl, add the crumbled cake, mixed nuts and chocolate sauce and mix well., Divide the mixture into 10 equal portions and roll each portion into a ball., Coat each ball in vermicelli till it is evenly coated., Serve or store the instant chocolate truffle in an air-tight container. Use as required.] | [Not Given] | instant-chocolate-truffle-42960r |
| rcp33273 | Instant Corn Dhokla, Makai Dhokla | Snacks | NA | [sweet corn kernels (makai ke dane), semolina (rava / sooji), curd (dahi), salt, green chilli paste, fruit salt, lemon juice, oil, chopped coriander (dhania), grated coconut, green chutney] | 10 mins | 20 mins | [Gujarati Farsans, Quick breakfast, Jain Breakfast, Breakfast Dhokla, Quick Evening Snacks, Indian Snacks for Entertaining, Indian Steamed Snacks] | 12Makes 12 pieces | Gujarati | instant corn dhokla recipe | Indian rava corn dhokla | makai dhokla | sweet corn dhokla steamed snack | with 28 amazing images. instant corn dhokla recipe | Indian rava corn dhokla | makai dhokla | sweet corn dhokla steamed snack is a rare combo of sweet corn and rawa come together in this sensational dish! Learn how to make Indian rava corn dhokla. To make instant corn dhokla, combine the sweet corn kernels and curds and blend in a mixer to a smooth paste. Transfer it to a bowl, add the semolina, salt, green chilli paste and ½ cup of water and mix well. Just before steaming, sprinkle the fruit salt, lemon juice and 2 tsp of water over it. When the bubbles form, mix gently. Pour the batter immediately into a 175 mm. (7”) diameter greased thali and shake the thali clockwise to spread the batter in an even layer. Steam in a steamer for 10 minutes or till the dhoklas are cooked. Cool slightly, cut into squares pieces and garnish with coriander and coconut. Serve immediately with green chutney. It is really amazing how the fresh flavour of the crushed sweet corn kernels enhance the taste of the otherwise bland rawa. A unique set of ingredients blended with curds in this Indian rava corn dhokla is sure to win you many praises. And what’s more, it can be whipped up in no time at all! Fruit salt works its magic by helping the dhoklas to rise without any fermentation. Make these sweet corn dhokla steamed snack in small moulds as individual portions, as kids will love it this way. But if the moulds are not available, make them in a thali and cut into pieces. Send the makai dhokla in your kids’ tiffin box, accompanied by some green chutney too. Also pack some poha oats chivda in another tiffin for a perfect for a short break. Tips for making instant corn dhokla. 1. Keep all ingredients ready before starting to make the recipe. 2. Add fruit salt when the water has been boiled in the steamer and you are ready to steam. 3. Before cutting the dhokla into pieces make sure you allow them to cool atleast for 5 minutes so the pieces can be cut easier. Enjoy instant corn dhokla recipe | Indian rava corn dhokla | makai dhokla | sweet corn dhokla steamed snack | with step by step photos. | [To make instant corn dhokla, combine the sweet corn kernels and curds and blend in a mixer to a smooth paste., Transfer it to a bowl, add the semolina, salt, green chilli paste and ½ cup of water and mix well., Just before steaming, sprinkle the fruit salt, lemon juice and 2 tsp of water over it. When the bubbles form, mix gently., Pour the batter immediately into a 175 mm. (7”) diameter greased thali and shake the thali clockwise to spread the batter in an even layer., Steam in a steamer for 10 minutes or till the dhoklas are cooked., Cool slightly, cut into squares pieces and garnish with coriander and coconut., Serve the instant corn dhokla immediately with green chutney.] | [Energy, 60 cal, Protein, 2 g, Carbohydrates, 11.6 g, Fiber, 0.5 g, Fat, 0.8 g, Cholesterol, 1.3 mg, Sodium, 5 mg] | instant-corn-dhokla-makai-dhokla-33273r |
| rcp42959 | Instant Eggless Doughnuts, No Yeast | Snacks | NA | [plain flour (maida), curd (dahi), powdered sugar, baking powder, baking soda, milk, plain flour (maida), castor sugar, cinnamon (dalchini) powder, oil] | 5 mins | 10 mins | [American Breakfast, American Ice - Creams & Deserts, Quick Evening Snacks, Indian Snacks for Entertaining, Sweet Snacks, School Time Snacks, Evening Tea Snacks] | 14Makes 14 doughnuts | Indian | instant doughnuts | eggless cinnamon doughnuts | cinnamon sugar doughnuts | no yeast doughnuts | with 25 amazing images. Homemade doughnuts recipe without yeast are just irresistible. Learn how to make instant doughnuts | eggless cinnamon doughnuts | cinnamon sugar doughnuts | no yeast doughnuts | From kids to grown-ups everyone drool over succulent cinnamon doughnuts. What if you can make them at your home using this amazing no yeast doughnut recipe. This recipe seems to be difficult but if you follow the recipe to the T you can easily make them at home. Light and fluffy, delicious eggless cinnamon doughnuts gets ready in just minutes. These homemade fried cinnamon sugar doughnuts are the ultimate old fashion sugar treats. Light and fluffy, yet soft and sweet on the inside. Deep-fried until golden then dusted liberally with a delicious mixture of cinnamon and sugar is delite to have in every bite. Tips to make instant doughnuts: 1. Do not roll or knead the dough too much, as the aeration in the dough will go away and doughnuts will become chewy. 2.Deep-fry the doughnuts on a slow flame so that it gets evenly cooked from inside. 3. You can also apply chocolate ganache over the doughnuts. 4. Make sure to use fresh curd which is on room temperature. Enjoy instant doughnuts | eggless cinnamon doughnuts | cinnamon sugar doughnuts | no yeast doughnuts | with step by step photos. | [To make instant eggless doughnuts, in a deep bowl, add plain flour, curd, sugar, baking powder and baking soda and mix well., Add milk and knead into a dough. Cover with a lid and keep aside for 1 hour., Divide the dough into 2 equal portions. Roll each portion slightly thick into 175 mm. (7”) diameter circle using little plain flour for rolling., Cut the doughnuts using a doughnut cutter or the cookie cutter, take a smaller cutter to make a small hole in the centre., Remove the excess dough and repeat steps to make remaining 13 more doughnuts., Heat oil in a deep pan, deep fry few doughnuts at a time on slow flame till golden brown in colour., Drain on an absorbent paper. Cool slightly., In another bowl, combine castor sugar and cinnamon powder and mix well., Coat each doughnut in cinnamon sugar mixture and serve the eggless doughnuts immediately.] | [Not Given] | instant-eggless-doughnuts-no-yeast-42959r |
| rcp6199 | Instant Energizer, Carrot Apple and Orange Drink | BreakFast | Veg | [carrot cubes, apple cubes, orange segments, celery (ajmoda), crushed ice] | 10 mins | 0 mins | [Breakfast, No Cooking Veg Indian, Mixer, Juicer and Hopper, High Fiber Foods for Kids, Kids Recipes for Increasing Immunity, Indian Cancer Patients] | 2Makes 2 small glasses | Indian | Jam-packed schedule? This is an ideal drink to boost your energy and to keep you on your toes all day. Carrot Apple and Orange Drink is super-rich in antioxidants viz. vitamins A and C, folic acid and fibre which protect against heart disease and certain types of cancers. As an added bonus, carotenoids from carrot and apple slow ageing and also protect the skin against sun damage. | [Add the carrot cubes, apple cubes, orange segments and celery a few at a time in the hopper., Add some crushed ice in 2 individual glasses and pour equal quantities of the juice over it., Serve immediately., This recipe doesn’t turn out good in a juicer because the texture of ingredients like carrot and apple are very hard., This recipe makes use of unpeeled fruits and vegetables, hence take care to clean and wash them well before chopping, to get rid of dirt, germs and chemical residues.] | [Energy, 70 cal, Protein, 0.8 g, Carbohydrates, 15.7 g, Fiber, 3.8 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 34.1 mg] | instant-energizer-carrot-apple-and-orange-drink-6199r |
| rcp3405 | Instant Golkeri | NA | NA | [raw mango cubes, turmeric powder (haldi), grated jaggery (gur), split mustard seeds (rai na kuria), split fenugreek seeds (methi na kuria), coriander (dhania) seeds, chilli powder, mustard oil, salt] | 15 mins. | 10 mins. | [Gujarati Kachumber / Chutneys / Achar, Jain Pickles / Chutneys / Raita / Salad, Pickles / Achar, Quick Pickles / Aachar] | 1Makes 1 cup. (14 tbsp ) | Gujarati | Jaggery is referred to as "gol" and mangoes are known as "keri" in Gujarat. In the past, this pickle entailed a lengthy process as salt and turmeric powder (haldi) was applied to the raw mangoes and filled in jars for 2 to 3 days after which the mangoes were sun-dried for 5 to 6 hours. As the name suggests, this recipe is a quicker version of the traditional Gujarati pickle. I have found my own shortcut for this recipe without sacrificing its flavour. Now there is no need to sit and wait for the mangoes to dry in the sun. Just follow this easy to prepare recipe. Golkeri is an ideal accompaniment for muthias. | [Apply the salt and turmeric powder to the mango cubes and leave aside for 15 minutes., Steam the mangoes for 5 minutes and cool completely. Pat them dry using a dry absorbent cloth., Powder the split mustard seeds, crushed fenugreek seeds in a blender., Heat the mustard oil in a pan. Add the jaggery, ground seed mixture and coriander seeds and stir continuously till the jaggery dissolves., Add the steamed mangoes and chilli powder and mix well., Bottle in a sterilised glass jar and allow the flavours of the pickle to mellow down. The jaggery syrup will turn clear from an opaque thick syrup. This is ready to serve after 2 to 3 days., Store in a cool dry place at room temperature for 6 months.] | [Energy, 77 cal, Protein, 0.2 g, Carbohydrates, 14.6 g, Fiber, 0.5 g, Fat, 2.2 g, Cholesterol, 0 mg, Sodium, 194.3 mg] | instant-golkeri-3405r |
| rcp43015 | Instant Gulab Jamun | NA | NA | [milk powder, plain flour (maida), semolina (rava / sooji), baking soda, ghee, milk, oil, sugar, water, cardamom (elaichi) powder, saffron (kesar) strands] | 10 mins | 20 mins | [Mughlai Mithai, Traditional Indian Mithai, No Bake Desserts, Holi recipes, Raksha - Bandhan, Father's Day, Teachers Day] | 12Makes 12 gulab jamuns | Indian | instant gulab jamun recipe | gulab jamun using milk powder | gulab jamun using premix | with 26 amazing images. Gulab jamun is a one such dessert which is not only liked by all age groups, but making gulab jamun is a tedious job. Learn how to make instant gulab jamun recipe | gulab jamun using milk powder | gulab jamun using premix | Traditionally gulab jamun are made using hariyali khoya as a main ingredient. Haryali khoya is not easily available and is very tedious to make at home. So today I’m sharing this gulab jamun recipe using premix which is also economical and the easiest way recipe of making gulab jamun. This instant gulab jamun recipe is really a time saver, also the recipe doesn’t compromise in taste. The dough is soo manageable to shape and the gulab jamun using milk powder get ready within minutes. You can store the gulab jamun premix for later use in an air tight container for a month. As its homemade it doesn’t have any preservatives or additives. Tips to make gulab jamun premix: 1. Milk powder adds the significant milky and rich taste to the gulab jamuns. 2. If the dough becomes dry while shaping, you can add little milk and knead again. 3. Rotate the spoon in the oil while deep frying so that the gulab jamun gets evenly cooked. 4. Immerse the fried gulab jamun immediately in the warm syrup so that the gulab jamuns properly soak the syrup. Enjoy instant gulab jamun recipe | gulab jamun using milk powder | gulab jamun using premix | with detailed step by step photos. | [To make gulab jamun, combine sugar, water, cardamom powder and saffron strands in a deep non-stick pan., Mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally., Once cooked. Keep the sugar syrup warm., To make gulab jamun, combine all the ingredients of the gulab jamun premix with 5 tbsp of milk and mix well., Divide and roll into 12 equal portions ensuring they are soft and crack free., Heat the oil in a deep non-stick kadhai and deep-fry, few gulab jamuns at a time, on a slow flame till they turn brown in colour from all the sides., Drain well and immediately immerse in the warm sugar syrup., Repeat step 3 and 4 to deep-fry the remaining gulab jamuns., Soak the gulab jamuns in the sugar syrup for at least ½ hour., Serve the gulab jamun warm or store at room temperature in an air-tight container for upto 2 days.] | [Energy, 239 cal, Protein, 2.9 g, Carbohydrates, 36.5 g, Fiber, 0 g, Fat, 9 g, Cholesterol, 1 mg, Sodium, 1.5 mg] | instant-gulab-jamun-43015r |
| rcp33137 | Instant Jalebi, Quick Jalebi Recipe | NA | NA | [crumbled mawa (khoya), plain flour (maida), baking soda, milk, oil, sugar, water, cardamom (elaichi) powder, saffron (kesar) strands, rabdi] | 5 mins | 30 mins | [Traditional Indian Mithai, Indian Independence Day, Dussehra recipes | Dussehra Sweets, Raksha - Bandhan, Mother's Day, Father's Day, Teachers Day] | 50Makes 50 jalebis | Indian | mawa jalebi recipe | khoya jalebi | instant mawa jalebi | with 24 amazing images. instant mawa jalebi is a delicious twist on the classic jalebi recipe that uses mawa (khoya) for a richer flavor. Learn how to make mawa jalebi recipe | khoya jalebi | instant mawa jalebi | Craving jalebi but short on time? Try this instant version of khoya jalebi using mawa (khoya). It skips the traditional process of making the batter from scratch. mawa jalebi recipe, also known as khoya jalebi, is a decadent Indian dessert featuring a beautiful spiral shape. The key ingredient is mawa, a rich milk concentrate, that lends a melt-in-your-mouth texture and a nutty flavor. For making instant mawa jalebi transform mawa into a luxurious batter by blending it with plain flour, milk, and a touch of baking soda. Whip up a fragrant sugar syrup infused with the essence of cardamom. The secret lies in achieving the ideal batter consistency – neither too thick and dry, nor thin and runny. Utilize a piping bag to artfully create those iconic jalebi coils as you gently fry them in ghee. Finally, immerse the warm khoya jalebi in the flavorful syrup, creating a delightful treat that will tantalize your taste buds. pro tips to make mawa jalebi recipe: 1. Use fresh mawa (khoya) for the richest flavor and texture. If using store-bought mawa, try to find a good quality one that's not too dry or crumbly. 2. For an extra layer of flavor, add a few strands of saffron or a few drops of rosewater to the sugar syrup while it's simmering. 3. Maintain medium heat for the oil. If it's too hot, the jalebis will burn on the outside before they cook through. If it's too cool, they'll be oily. 4. Don't over soak the jalebis in the syrup. You want them to be moist and flavorful, but not soggy. Enjoy mawa jalebi recipe | khoya jalebi | instant mawa jalebi | with detailed step by step photos. | [To make mawa jalebi recipe, combine the sugar along with 1 cup of water, cardamom powder and saffron., Simmer on medium flame for 5 minutes till the syrup is of 1 string consistency., Remove from the fire and keep aside., In a mixer jar add mawa, plain flour, baking soda and milk. Blend till smooth thick paste., Transfer it into a piping bag and cut the tip., Heat oil or ghee in a broad pan, and press out round swirls of the batter in the hot oil working closely from center to the outside of the whirl (approximately 50 mm. (2 inch) diameter), Deep-fry the jalebis till golden brown and crisp. Drain them and transfer into the warm sugar syrup., Drain immediately and serve the mawa jalebi hot with rabdi.] | [Energy, 114 cal, Protein, 0.5 g, Carbohydrates, 15.5 g, Fiber, 0 g, Fat, 5.5 g, Cholesterol, 0 mg, Sodium, 0.4 mg] | instant-jalebi-quick-jalebi-recipe-33137r |
| rcp3397 | Instant Lemon Pickle | NA | NA | [lemons, lemon juice, salt, turmeric powder (haldi), castor sugar, chilli powder] | 30 mins. | 10 mins. | [Pickles / Achar, Quick Pickles / Aachar] | 2Makes 2 cups. (28 tbsp ) | NA | This is a quick and easy sweet lemon pickle that is ready within minutes as compared to the traditional recipe which takes 20 days to prepare. Whole lemons are pressure cooked with water till the lemon skins are soft. Try and cut the lemons in the mixing bowl in which the pickle is to be combined with sugar, so that the juices of the cooked lemons are not lost (this liquid helps to dissolve the sugar). I have used castor sugar or fine crystals of sugar so that it gets dissolved quickly to make syrup for this pickle. When this pickle is just prepared, the lemon skins will have a slight bitter aftertaste which disappears once the pickle has mellowed for a day. This pickle will last for upto 3 months, when stored refrigerated. | [Pressure cook the lemons with 4 cups of water for 5 whistles till the lemon skins are soft and give way under the pressure of your thumb., Drain and let the lemons cool completely., Place the lemons in a large mixing bowl. Cut them into quarters inside the bowl, to retain all the juices. Add the lemon juice and mix well., Add the salt and turmeric powder to the lemons and leave aside for 10 minutes., Gradually, add the sugar (2 to 3 tablespoons at a time) while stirring continuously so that all the sugar gets dissolved. The entire process will take about 15 to 20 minutes., Add the chilli powder and mix well., Store in a sterilised glass bottle and leave aside for one day. Next day, the pickle is ready to eat., Store refrigerated for upto 3 months.] | [Energy, 42 cal, Protein, 0.1 g, Carbohydrates, 10.2 g, Fiber, 0.2 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 290.9 mg] | instant-lemon-pickle-3397r |
| rcp22184 | Instant Lemon Pickle ( Zero Oil) | NA | NA | [lemon, lemon juice, salt, turmeric powder (haldi), castor sugar, chilli powder] | 30 mins | 10 mins | [Gujarati Kachumber / Chutneys / Achar, Indian Pressure Cooker, Zero Oil, Low Cholesterol Accompanients] | 2Makes 2 cups (28 tbsp ) | Gujarati | This is a quick and easy sweet lemon pickle that is ready within minutes as compared to the traditional recipe which takes 20 days to prepare. Whole lemons are pressure cooked with water till the lemon skins are soft. Try and cut the lemons in the mixing bowl in which the pickle is to be combined with sugar, so that the juices of the cooked lemons are not lost (this liquid helps to dissolve the sugar). I have used castor sugar or fine crystals of sugar so that it gets dissolved quickly to make syrup for this pickle. When this pickle is just prepared, the lemon skins will have a slight bitter aftertaste which disappears once the pickle has mellowed for a day. This pickle will last for upto 3 months, when stored refrigerated. | [Combine the lemons with 4 cups of water in a pressure cooker and pressure cook for 5 whistles till the lemon skins are soft and give way under the pressure of your thumb., Drain and keep aside to cool., Place the lemons in a large mixing bowl. Cut them into quarters inside the bowl, to retain all the juices. Add the lemon juice and mix well., Add the salt and turmeric powder to the lemons and leave aside for 10 minutes., Gradually, add the castor sugar (2 to 3 tablespoons at a time) while stirring continuously so that all the sugar gets dissolved. The entire process will take about 15 to 20 minutes., Add the chilli powder and mix well., Store in a sterilised glass bottle and leave aside for one day. Next day, the pickle is ready to eat., Store refrigerated for upto 3 months.] | [Energy, 42 cal, Protein, 0.1 g, Carbohydrates, 10.2 g, Fiber, 0.2 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 290.9 mg] | instant-lemon-pickle--zero-oil-22184r |
| rcp3395 | Instant Mango Pickle ( Achaar Aur Parathe) | NA | Veg | [raw mangoes, asafoetida (hing), turmeric powder (haldi), fennel seeds (saunf), cumin seeds (jeera), chilli powder, salt, mustard (rai / sarson) oil] | 1 mins | 0 mins | [Punjabi Raita | Punjabi Chutney | Achar, Pickles / Achar, No Cooking Veg Indian, Indian Party, Kebab Party, Barbeque Party Indian Recipes, Quick Pickles / Aachar] | 2Makes 2 cups (28 tbsp ) | Punjabi | instant mango pickle | aam ka achar | instant raw mango pickle | instant kacchi kairi ka achar | with 19 amazing images. instant mango pickle | aam ka achar | instant raw mango pickle | instant kacchi kairi ka achar is a delectable mango pickle that is ready within minutes. Learn how to make instant kacchi kairi ka achar. To make instant mango pickle, combine the mango strips and salt and mix well. Leave aside for 1 hour. Drain out and discard the mango water. Combine the mango strips, asafoetida, turmeric powder, fennel seeds, cumin seeds, chilli powder and mustard oil and toss well. Serve immediately or store refrigerated for upto 4 days. Make strips of raw mangoes, pep it up with spice powders to give a whole new dimension to the kacchi kairi. We have used mustard oil for this recipe to give it an authentic aroma and flavour, but you can substitute it with any other refined oil as per your choice to make aam ka achar. The interplay of wisely chosen spices like cumin seeds and fennels seeds is what makes this instant raw mango pickle different. Serve it as an accompaniment to chapati, sabzi, dal and rice and watch your family savour it with satisfaction. It is sure to tempt them to come back for another serving! This instant kacchi kairi ka achar also pairs well with a bowl of hot khichdi like moong dal khichdi. Tips for instant mango pickle. 1. To make raw mango strips, raw mangoes are first sliced into big pieces and then the vertical strips are made uniformly. 2. Alternatively grate the mangoes thickly. 3. Remember to use roasted fennel seeds and cumin seeds. Roasting them might take less than a minute and ensure to roast them on a tava on a slow flame, to avoid them from burning. Enjoy instant mango pickle | aam ka achar | instant raw mango pickle | instant kacchi kairi ka achar | with step by step photos. | [To make instant mango pickle, combine the mango strips and salt and mix well. Leave aside for 1 hour., Drain out and discard the mango water., Combine the mango strips, asafoetida, turmeric powder, fennel seeds, cumin seeds, chilli powder and mustard oil and toss well., Serve the instant mango pickle immediately or store refrigerated for upto 4 days.] | [Energy, 32 cal, Protein, 0.1 g, Carbohydrates, 4.5 g, Fiber, 0.5 g, Fat, 1.7 g, Cholesterol, 0 mg, Sodium, 277.4 mg] | instant-mango-pickle---achaar-aur-parathe-3395r |
| rcp40192 | Instant Medu Vada | Snacks | NA | [cooked rice (chawal), semolina (rava / sooji), curd (dahi), grated ginger (adrak), chopped green chillies, chopped onions, chopped curry leaves (kadi patta), chopped coriander (dhania), fruit salt, salt, rice flour (chawal ka atta), oil] | 10 mins | 10 mins | [South Indian Evening Snacks, South Indian Vada, Tamil Nadu Food, Indian snacks with little planning, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks] | 10Makes 10 vadas | South Indian | instant medu vada recipe | leftover rice medu vada | instant rava medu vada | with 25 amazing images. The best way to use leftover rice to make crispy medu vadas for breakfast or snacks. Learn how to make instant medu vada recipe | leftover rice medu vada | instant rava medu vada | Most South Indians consider breakfast incomplete without Idli and Medu Vada. Here’s is an easy and quick way to prepare traditional medu vada using leftover rice and semolina. Rice flour and semolina gives the perfect crispiness to the leftover rice medu vadas. This recipe can be whipped up quickly in 15 minutes without any fermentation. The other benefit of this instant rava medu vada is the ease of shaping the vadas, you may find it difficult to shape an urad based dough, but with rava it is stiff and hence can be easily shaped. Serving them hot with sambhar and coconut chutney however is doubly delightful. Tips to make instant medu vada: 1. You can use cooked rice like basmati, kolam etc. 2. Rice flour is added for the binding in the mixture. 3. Deep fry the vadas on medium flame so that they get evenly cooked from inside. Enjoy instant medu vada recipe | leftover rice medu vada | instant rava medu vada | with detailed step by step photos. | [To make instant medu vada, in a mixer jar add cooked rice and curd., Blend it well until smooth paste and transfer into a deep bowl., Add semolina, ginger, green chillies, onions, curry leaves, coriander, fruit salt, pepper powder, salt and rice flour., Mix well to form a dough. Grease your hand with water and take some batter., Flatten it slightly and make a hole in the centre. Repeat step to make remaining medu vadas., Heat oil in a deep pan, deep 3 to 4 medu vadas at a time on a medium flame until golden brown and crisp., Drain on an absorbent paper., Repeat steps to make remaining medu vadas., Serve the instant medu vadas hot with coconut chutney and sambhar.] | [Energy, 73 cal, Protein, 5 g, Carbohydrates, 12.5 g, Fiber, 2.5 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 8.4 mg] | instant-medu-vada-40192r |
| rcp22548 | Instant Noodle Salad in Sweet and Sour Dressing | NA | NA | [vinegar, olive oil, lemon juice, powdered sugar, crushed black pepper (kalimirch), dried oregano, salt, oil, hakka noodles, chopped spring onion greens, sliced spring onions whites, iceberg lettuce] | 20 mins | 5 mins | [Whole Wheat Recipes, Indian Salads with dressing, Wholesome Salads (Salads that make a meal), Pasta Salad, Chinese Party] | 4Makes 4 servings | Indian | Lose yourself in this exotic preparation of crisp-fried noodles with crunchy lettuce and fresh spring onions, topped with an aromatic sweet and sour dressing! the dressing for this instant noodle salad, made of interesting ingredients like vinegar, lemon juice, sugar, oregano, etc. , will tease your taste-buds no end, making them blush with confused joy. Do try other noodle salads like Pakchoy Noodle Salad or Hot and Sour Noodle and Vegetable Salad . | [Put all the ingredients in a small bottle, close the lid and shake well., Store in a cool place., Shake again just before use, Heat the oil in a kadhai and deep-fry the noodles in it till golden brown in colour. Drain on absorbent paper and keep aside., Combine all the ingredients including the fried noodles in a mixing bowl, pour the dressing on top and toss well., Serve immediately.] | [Not Given] | instant-noodle-salad-in-sweet-and-sour-dressing-22548r |
| rcp42028 | Instant Oats Dosa | Dinner | NA | [oats flour, rice flour (chawal ka atta), semolina (rava / sooji), fresh curds (dahi), chopped onions, chopped green chillies, chopped coriander (dhania), salt, oil, green chutney] | 10 mins | 20 mins | [Different Types of Dosa, Breakfast Idlis / Dosas / Uttapam, Tava, Quick Breakfast Indian, Indian Breakfast Recipes for Kids, Kids Weight Loss, Indian Dinner Menus in 20 minutes] | 8Makes 8 dosas | Indian | instant oats dosa recipe | oats dosa | healthy oats dosa | oats rava dosa | with 19 amazing images. Watching weight and on a diet, bored of having the usual meals? Try out this instant oats dosa recipe. Here a couple of readily-available, everyday ingredients come together to make a quick and easy oats dosa. Instant Oats Dosa recipe, How to make Instant Oats Dosa. Dosa is a pancake. One of the most popular snacks in all of South India, over time it has become popular all over the country and globally too. Dosa is made by spreading a batter on a hot griddle and cooking it with a little oil, or sometimes even no oil, till it turns golden brown and crisp. While most people use a non-stick tava these days, you can also opt for a traditional iron tava, which will enhance the taste as well as give you a nutrient boos The Instant Oats Dosa, as the name suggests, does not require you to grind and ferment a batter. Just mix together oats and a couple of other ingredients with curds, throw in some onions, green chillies et all for flavour, and the batter is ready to cook. To make instant oats dosa batter, in a deep bowl, take 1/2 a cup oats flour. It is available in market in pre-packaged form but, if you don’t find one or wish to make oats flour at home, simply roast the rolled oats or quick cooking oats till light brown and aromatic. Cool it completely and blend in a mixer jar to a smooth powder. Further, add rice flour which will provide crispiness to the dosa also, add semolina and curd. Add finely chopped onions. You can also add curry leaves, ginger, cashew nuts and cumin seeds in this batter. Other vegetables like coconut, carrot, capsicum can also be used. Add green chillies, coriander and season it. Mix it well by adding water and make sure the batter is lump free. If you are not making the dosas immediately, the rava will absorb the water so, adjust the consistency and then make theinstant oats rava dosa. If the batter is too thin, it will surely stick to the pan and form lumpy oats dosa. In that case, add 1-2 tbsp of rice flour to the batter. To make the dosa, take a tava, sprinkle little water and wipe it with a tissue or a cloth, pour a ladle full of batter and spread it in a circular motion. Apply oil or ghee on the edges of it and cook till golden brown. Serve instant oats dosa immediately with green chutney or coconut chutney. Let’s see why this is called healthy oats dosa. Made from oats, rava, curds and onions this has all healthy ingredients except for the rava. Oats are a great source of protein for Vegetarians. It is rich in soluble fibre which helps lower blood LDL cholesterol, the so-called "Bad" cholesterol. However rava is an issue so we would say that have this oats dosa in moderation. The oats dosa is really quick to make, you can also make it for breakfast or quick evening snack. This cannot be made as a thin oats dosa, but slightly thick like Uttapa. It also needs to be cooked on both sides. Enjoy instant oats dosa fresh and hot off the tava. You can also try other recipes with oats like Oats Methi Muthia and Oats Idli. Enjoy instant oats dosa recipe | oats dosa | healthy oats dosa | oats rava dosa | with detailed step by step recipe photo and video below. | [To make instant oats dosa, combine all the ingredients in a deep bowl along with 1 cup of water and mix well., Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth., Pour a ladleful of the batter on the tava (griddle), spread it in a circular motion to make a 125 mm. (5") dosa and cook it using a little oil till it turns golden brown in colour from both the sides., Repeat steps 2 and 3 to make 7 more dosas., Serve the instant oats dosa immediately with green chutney.] | [Energy, 59 cal, Protein, 2 g, Carbohydrates, 9.3 g, Fiber, 0.6 g, Fat, 1.2 g, Cholesterol, 2 mg, Sodium, 3.9 mg] | instant-oats-dosa-42028r |
| rcp42993 | Instant Palak Dosa | BreakFast | Veg | [spinach (palak) puree, rice flour (chawal ka atta), semolina (rava / sooji), ginger-garlic (adrak-lehsun) paste, green chilli paste, salt, oil, coconut, sambhar] | 10 mins | 25 mins | [Different Types of Dosa, Quick breakfast, Breakfast Idlis / Dosas / Uttapam, One Dish Vegetarian Meals, Indian Breakfast Recipes for Kids, Quick Indian recipes for Kids, Kids After School] | 10Makes 10 dosas | Indian | instant palak dosa | palak rava dosa | spinach neer dosa | with 21 amazing images. instant palak dosa is one of the quick, easy and healthier option for breakfast. Learn how to make instant palak dosa | palak rava dosa | spinach neer dosa | spinach neer dosa is truly instant as there is no need of fermentation. Ingredients used to make this dosa are very commonly available in Indian kitchen. This dosa turns out very crispy and tasty. instant palak dosa recipe is inspired from two Indian recipes, one is Ghavan which is traditional Kokani recipe and the second is Rava dosa which is well known South Indian dosa. The batter of instant spinach dosa is just like rava dosa. Spinach is also rich in vitamin A and folic acid, both of which are antioxidants that help fight harmful free radicals in the body. Adding spinach enhances the taste and it is more healthy option. If kids don’t like spinach this is the one way to feed them. Tips to make instant palak dosa: 1. You can store the batter in an air tight container in the fridge and use it with in a day. 2. Grease the tava each time you make dosa. 3. You need to adjust the consistency of water as the batter tends to settle down after making few dosas. Enjoy instant palak dosa | palak rava dosa | spinach neer dosa| with detailed step by step photos. | [To make instant palak dosa, in a deep bowl, add rice flour, semolina, spinach puree, ginger garlic paste, green chilli paste, salt to taste and 3 cups water., Mix well to make a lump free runny batter., Heat a non-stick tava (griddle), grease it using oil and sprinkle a little water on it. It should sizzle immediately. Wipe it with a muslin cloth., Once the tava is greased properly, pour the batter using a ladle from the edges to the centre in a circular motion to make a round dosa., Put 1 tsp oil evenly over the dosa and cook the dosa on medium flame for 3 to 4 minutes or till crisp., Flip the dosa and cook on medium flame for a minute till crispy., Fold it into a semi-circle or a triangle and remove in a serving plate., Repeat with the remaining batter to make 9 more dosas., Serve the instant palak dosa immediately with coconut chutney and sambhar.] | [Energy, 107 cal, Protein, 1.3 g, Carbohydrates, 13.1 g, Fiber, 0.7 g, Fat, 5.3 g, Cholesterol, 0 mg, Sodium, 8.5 mg] | instant-palak-dosa-42993r |
| rcp42152 | Instant Pav Bhaji Masala Toast, Quick Snack | Snacks | NA | [bread, butter, butter, mashed potatoes, chopped onions, chopped capsicum, chopped tomatoes, chopped garlic (lehsun), pav bhaji masala, chilli powder, chopped coriander (dhania), lemon juice, salt] | 15 mins | 15 mins | [Evening Tea Snacks, Kitty Party Snacks, Easy, Simple Indian Snacks, Monsoon Snacks, Evening Snacks] | 4Makes 4 toasts | Indian | pav bhaji masala toast recipe | instant masala toast on tava | with 18 amazing images. In the mood for a serving of pav bhaji but don’t have the time to make it? Well, go for this Instant Pav Bhaji Masala Toast instead. You don’t need a toaster to make instant masala toast on tava. pav bhaji masala toast is quick and easy to make but tastes just like pav bhaji thanks to the combination of boiled potatoes and veggies with the inimitable pav bhaji masala. You can keep some boiled potatoes in the freezer to defrost and use instantly in recipes like pav bhaji masala toast. You can make it in a jiffy when you yearn for a snack or when your kids come back from play unusually hungry! Be generous with the butter so as to get the authentic taste. Relish pav bhaji masala toast hot and fresh to enjoy the delightful crispness of bread and the spicy succulence of the filling. You can also try other snacks like the Spinach and Paneer Cream Cracker Snack or Tava Cheese Burger, Quick Snack. Learn to make pav bhaji masala toast recipe | instant masala toast on tava | with step by step photos and video below. | [Combine all the ingredients in a deep bowl and mix very well., Divide it into 4 equal portions and keep aside., To make instant pav bhaji masala toast, place all the bread slices on a clean, dry surface and spread ½ tsp of butter on each bread slice., Place a buttered bread slice on a clean, dry surface with the buttered side facing upwards and spread a portion of the topping evenly over it and press it lightly using your fingers., Heat a non-stick tava (griddle) and grease it with 1½ tsp of butter. Place a toast on it with the topping side facing upwards and cook it on a medium flame, till it turns golden brown in colour from both the sides., Cut the toast diagonally into 2 equal portions., Repeat steps 2 to 4 to make 3 more instant pav bhaji masala toasts., Serve the instant pav bhaji masala toast immediately.] | [Energy, 131 cal, Protein, 2.4 g, Carbohydrates, 19 g, Fiber, 1 g, Fat, 5.1 g, Cholesterol, 15 mg, Vitamin A, 368.9 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.6 mg, Vitamin C, 22.2 mg, Folic Acid, 8.3 mcg, Calcium, 19.8 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 55.2 mg, Potassium, 111.2 mg, Zinc, 0.2 mg] | instant-pav-bhaji-masala-toast-quick-snack-42152r |
| rcp35332 | Instant Pizza Sauce | NA | NA | [olive oil, sliced onions, garlic (lehsun) cloves, chopped tomatoes, dried oregano, dried mixed herbs, dry red chilli flakes (paprika), tomato ketchup, chopped basil, sweet chilli sauce, chilli powder, salt] | 15 mins | 15 mins | [Italian Basic, Indian Dips / Sauces, Saute, Non-stick Pan] | 3Makes 3 cups (42 tbsp ) | Indian | instant pizza sauce recipe | easy pizza sauce | quick pizza sauce gravy | with 29 amazing images. instant pizza sauce a quick pizza sauce that can be made instantly in just 15 minutes. Learn how to make instant pizza sauce recipe | easy pizza sauce | quick pizza sauce gravy | I always make this easy version pizza sauce to store. This is just putting together and mixing it and your pizza sauce is ready. How easy is that? This is our go-to easy homemade pizza sauce recipe. Using fresh ingredients improves the sauce’s taste and flavor, making it easily beat any store-bought sauce hands down. quick pizza sauce gravy can stored in the frezzer for 3 months. All you have to do is just thaw and put it together to make delicious home made pizzas or pasta. Tips to make instant pizza sauce: 1. Ensure you use nice red tomatoes for the best results. 2. Instead of sweet chili sauce you can add little sugar to balance the flavour. 3. Make sure to deseed the tomato to avoid the unpleasant mouthfeel. Enjoy instant pizza sauce recipe | easy pizza sauce | quick pizza sauce gravy | with detailed step by step photos. | [To make instant pizza sauce, heat the olive oil in a broad non-stick pan, add the onions and garlic cloves and sauté on a medium flame for 3 to 4 minutes., Add the tomatoes, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally., Add the oregano, mixed herbs, chilli flakes, tomato ketchup, basil, sweet chilli sauce, chilli powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Cool completely., Once cooled, transfer into a mixer jar and blend well till smooth., Store the instant pizza sauce in an air-tight container and used as required.] | [Energy, 12 cal, Protein, 0.3 g, Carbohydrates, 1.2 g, Fiber, 0.3 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 9.4 mg] | instant-pizza-sauce-35332r |
| rcp42957 | Instant Plum Cake | Snacks | NA | [orange juice, dried cranberries, chopped apricots (kummani / jardalu), black raisins, raisins (kismis), tutti-frutti, soft butter, brown sugar, vanilla extract, orange rind, plain flour (maida), cocoa powder, cinnamon (dalchini) powder, cloves (laung / lavang) powder, nutmeg (jaiphal) powder, dried ginger powder (sonth), baking powder, baking soda, chopped mixed nuts, milk] | 15 mins | 0 mins | [Sweet Snacks, School Time Snacks, Evening Tea Snacks, Dry Fruit Flavours, Indian style Eggless Cakes, Raksha - Bandhan, Christmas] | 12Makes 12 slices | Indian | instant plum cake recipe | eggless Christmas fruit cake | no alcohol, no soak Indian plum cake | with 37 amazing images. Easy Christmas Plum Cake recipe which is super soft and moist, eggless, with no prior soaking of fruits and nuts! Learn how to make instant plum cake recipe | eggless Christmas fruit cake | no alcohol, no soak Indian plum cake | Traditionally, to make plum cake, dry fruits are soaked in rum/brandy for months or even years before using them for baking a Christmas Plum Cake. Having said that I have made this eggless and alcohol-free cake by a very quick method of cooking my dry fruits with orange juice, which makes the dry fruits extremely flavorful for the cake. This eggless Christmas fruit cake is very unique in its own way. Unlike other cakes, no alcohol, no soak Indian plum cake has less density of cake flour and has more different types of dried fruits with spices that heat up the body during winters. Particularly, I have added dried fruits like cranberries, tutti-frutti, raisins, almonds, cashews, walnuts and apricots but you can use any dry fruits you have in your kitchen! Tips to make instant plum cake: 1. Instead of orange juice you can use grape juice to make plum cake. 2. Cool the cake completely before cutting slices. 3. You can soak the dry fruits in orange juice for 8 hours or overnight. 4. Ensure to place a butter paper at the bottom of the cake tin, so demoulding becomes easier. 5. If you like you can also add choco chips in plum cake. Enjoy instant plum cake recipe | eggless Christmas fruit cake | no alcohol, no soak Indian plum cake | with detailed step by step photos. | [To make instant plum cake, in a broad nonstick pan, combine all the soaking ingredients with 2 tbsp of water. Simmer for 7 to 8 minutes and keep aside to cool completely., In a deep bowl, cream butter and sugar till light and fluffy. Add vanilla extract, orange zest, cinnamon powder, clove powder, nutmeg powder and ginger powder. Mix well., Add in the plain flour, cocoa powder, baking powder, baking soda, soaked dry fruit mixture, chopped mixed nuts and milk., Fold in all the ingredients to form a batter. Transfer the batter into a greased and lined loaf tin, top it up with the soaked dry fruits., Bake in a preheated oven at 180°c (360°f) for 45 minutes or until done., Remove and keep aside to cool completely. Carefully demould the cake from the tin and cut into 12 equal slices., Serve instant plum cake.] | [Not Given] | instant-plum-cake-42957r |
| rcp1701 | Instant Poha Idli, Aval Idli | BreakFast | NA | [rice (chawal), thick beaten rice (jada poha), urad dal (split black lentils), fenugreek (methi) seeds, curd (dahi), salt, fruit salt] | 10 mins | 30 mins | [Jain, Jain Naashta, Jain Paryushan, Breakfast Idlis / Dosas / Uttapam, Jain Breakfast, Children's Day, Indian Birthday Party] | 20Makes 20 idlis | Jain | instant poha idli | instant avalakki idli | instant aval idli | how to make instant poha idli | with 30 amazing images. These Instant Poha Idli are quick and easy non fermented idlis which can be enjoyed for breakfast or snacks by kids as well as adults. The soaking time is also only 2 hours. instant avalakki idli is made from rice and poha which is soaked for 2 hours and then drained. Then urad dal and fengureek seeds are also soaked for 2 hours and drained. We blend the rice poha mixture with some water. Then in a separate jar we blend the urad dal and fenugreek seeds with water. Combine the batters and add curd to it and mix well. Your instant poha idli batter is ready. Just before steaming ENO (fruit salt) is added to make the instant avalakki idli light and fluffy. Allow the instant aval idli to cool a bit and then remove from molds using a spoon or knife. Dip the knife in oil or spoon with sharp edge in water if you are facing issues while removing the instant poha idli. The Instant Poha Idli are soft and fluffy as curd is added. You can also use organic red jada poha instead of white to make it more healthier. Enjoy these instant aval idli with a hot bowl of Sambhar and coconut chutney. Enjoy how to make Instant Poha Idli recipe | instant avalakki idli | instant aval idli with detailed step by step photos and video below. | [To make instant poha idli, place the rice in a deep bowl. Clean and wash the rice well. Drain, add the poha and enough water and soak for 2 hours. Drain well, Clean, wash the urad dal and fenugreek seeds thoroughly and soak with enough water in a deep bowl for at least 2 hours. Drain well., Combine the rice- poha mixture and ½ cup of water in a mixer and blend till smooth., Combine the urad dal, fenugreek seeds and ¼ cup of water in a mixer and blend till smooth., Combine the two batters and curd and salt in a deep bowl and mix very well., Just before steaming the idlis, add the fruit salt and 2 tsp of water and mix gently., Put spoonfuls of the batter into greased idli moulds and steam in a steamer for 10 to 12 minutes., Repeat with the remaining batter to make more instant poha idlis., Serve the instant poha idlis hot with sambhar and coconut chutney.] | [Energy, 42 cal, Protein, 1.3 g, Carbohydrates, 8.5 g, Fiber, 0.3 g, Fat, 0.3 g, Cholesterol, 0.4 mg, Sodium, 2.2 mg] | instant-poha-idli-aval-idli-1701r |
| rcp2794 | Instant Rabri, Quick Rabdi | NA | Veg | [milk, bread, sugar, condensed milk, cardamom (elaichi) powder] | 10 mins | 15 mins | [Easy Indian Veg, Traditional Indian Mithai, Rabdi, Iftar Recipes for Ramadan / Ramzan, Indian Party, Pan, Quick Indian Sweets] | 4Makes 4 servings | Indian | instant rabri | quick rabdi | instant rabri with condensed milk | 12 amazing images. This is an instant recipe that uses bread to thicken the rabri almost instantly. It reduces the time and energy we spend laboriously stirring the milk till it thickens in the traditional rabri recipe. instant rabri is made by boiling full fat milk. Adding sugar, condensed milk and bread crumbs to reduce the overall cooking time of quick rabdi. Refrigerate for at-least 1 hour and serve instant rabri with condensed milk chilled. Many Traditional Indian Favourites like Gulab Jamun , Jalebi and Malpuas taste awesome when eaten topped with rabri. Check out our collection of rabri recipes to make Innovative Rabdi Recipes like Sweet Potato Rabdi, Baked Boondi with Rabri, Cored Apples with Kesar and Rabdi, Pear Rabdi! Enjoy how to make instant rabri | quick rabdi | instant rabri with condensed milk with detailed step by step photos and video below. | [To make instant rabri, remove the crusts of the bread slices and discard. Grind the bread slices in a food processor to make fresh bread crumbs and keep aside., Bring the milk to boil in a broad non-stick pan., Add the fresh bread crumbs, sugar and condensed milk, mix well and cook on a medium flame for approx. 8 to 10 minutes, while stirring continuously and scrapping the sides of the pan., Allow the instant rabri to cool completely and refrigerate for 2 to 3 hours., Serve the instant rabri chilled garnished with cardamom powder.] | [Energy, 344 cal, Protein, 10.4 g, Carbohydrates, 38.3 g, Fiber, 0 g, Fat, 13.3 g, Cholesterol, 24 mg, Sodium, 79.3 mg] | instant-rabri-quick-rabdi-2794r |
| rcp42933 | Instant Ragi Rava Dosa | BreakFast | NA | [ragi (nachni / red millet) flour, semolina (rava / sooji), rice flour (chawal ka atta), curd (dahi), ginger (adrak) paste, green chilli paste, cumin seeds (jeera), chopped curry leaves (kadi patta), chopped onions, chopped coriander (dhania), salt, oil] | 10 mins | 35 mins | [South Indian Evening Snacks, Different Types of Dosa, Breakfast Idlis / Dosas / Uttapam, Indian Party, High Tea Party, Tava, Indian Breakfast Recipes for Kids] | 8Makes 8 dosas | South Indian | instant ragi rava dosa recipe | instant ragi dosa | instant finger millet rava dosa | ragi rava dosa | with 27 amazing images. instant ragi dosa also known as nachni dosa or finger millet dosa is consumed as breakfast in South-Indian states and now also all over India because of the health benefits of finger millet! Learn how to make instant ragi rava dosa recipe | instant ragi dosa | instant finger millet rava dosa | ragi rava dosa | ragi rava dosa is a nutritious and protein packed dosa made with finger millet flour. No fermentation is required and the crispy, flavourful dosa can be made instantly. To make instant ragi rava dosa batter is prepared using ragi flour, rava and rice flour. The dosa texture is very similar to the popular rava dosa with variation in taste and flavour. ragi dosa recipe is gluten-free as well. As we age our body’s capacity to absorb calcium decreases. So this nachni dosa is a great way to make up for your day’s calcium requirement by having a calcium rich breakfast. Serve instant finger millet rava dosa with healthy coconut chutney and sambhar for a real healthy treat. You can also check out other recipe using Nachni like nachni chi bhakri, nachni pancake recipe and nachni nimki. Tips to make instant ragi rava dosa recipe: 1. Always mix the batter before making every dosa, as the batter settles in the bottom. 2. Make sure to grease and sprinkle the tawa with water after making every 2 dosas. 3. If you feel the batter has become thick you can adjust the consistency by adding more water. Enjoy instant ragi rava dosa recipe | instant ragi dosa | instant finger millet rava dosa | ragi rava dosa | with detailed step by step iamges. | [To make instant ragi rava dosa, in a deep bowl, combine all the ingredients and make a thin consistency batter using approx. 3 cups of water., Heat a non-stick tava (griddle), grease it using oil and sprinkle a little water on it. It should sizzle immediately. Wipe it with a muslin cloth., Once the tava is greased properly, pour the batter using a ladle from the edges to the centre in a circular motion to make a round dosa., Put 2 tsp oil evenly over the dosa and cook the dosa on medium flame for 3 to 4 minutes or till crisp., Flip the dosa and cook on medium flame for a minute till crispy., Fold it into a semi-circle and remove in a serving plate., Repeat with the remaining batter to make 7 more dosas., Serve instant ragi rava dosa hot with coconut chutney and sambhar.] | [Energy, 172 cal, Protein, 2.1 g, Carbohydrates, 17.2 g, Fiber, 1.3 g, Fat, 10.5 g, Cholesterol, 0.6 mg, Sodium, 4.4 mg] | instant-ragi-rava-dosa-42933r |
| rcp42602 | Instant Rava Appe | Snacks | NA | [semolina (rava / sooji), curd (dahi), grated carrot, chopped capsicum, chopped onions, chopped coriander (dhania), green chilli paste, salt, oil, mustard seeds ( rai / sarson), asafoetida (hing), curry leaves (kadi patta), oil, coconut chutney] | 15 mins | 20 mins | [South Indian Evening Snacks, Breakfast Idlis / Dosas / Uttapam, Evening Tea Snacks, Appe Mould, Indian Birthday Party Snacks, Kitty Party Snacks] | 28Makes 28 appes | South Indian | instant rava appe recipe | instant vegetable rava appam | South Indian style rava appe | with 19 amazing images. instant rava appe is quick and easy batter of semolina and curds fortified with colourful and crunchy veggies, yields mouth-watering instant rava appam that’ll appeal to young and old alike. The Instant Rava Appe is a scrumptious South Indian snack, which can be enjoyed with breakfast or at tea-time. This Quick Vegetable Appe recipe is something you can whip in no time for a jhatpat South-Indian breakfast and is made in a special equipment called appe mould, which is easily available in the market. To make instant rava appe take rava in a bowl, we have added curd to it as it will inherit sourness in the appe and also make it soft, also adding water and making a smooth batter. Further, we have added veggies which make it nutritive and also enhance the taste of it, followed by green chili paste. Every South-Indian dish is incomplete without the tempering, so we have tempered the batter with tempering of mustard seeds and curry leaves. Mix well and heat the appe mould and pour spoonful of batter in each mould. Cook both the sides till golden brown using very little oil. Also, make sure you cook instant rava appam on a slow flame or else they will turn brown from the outside and stay uncooked from inside. Serve the instant rava appam hot with coconut chutney immediately. The taste is enjoyed better when relished hot. instant rava appe is super simple to make as there is no grinding or fermentation required. You can just make it on a whim any time you wish. You can add any other vegetables also to this instant rava appe as per your liking. Serve it with coconut chutney. Also try your hand at making other South Indian snacks like Mysore Bonda and Medu Vada. Enjoy instant rava appe recipe | instant vegetable rava appam | South Indian style rava appe | with detailed step by step recipe photos and video below. | [Combine the semolina and curds with approx. 5 tbsp of water and mix well using a whisk., Add the carrot, capsicum, onions, coriander, green chilli paste and salt and mix well. Keep aside., Heat the oil in a small non-stick pan, add the mustard seeds and asafoetida and sauté on a medium flame for 30 seconds., Add it to the semolina-curd mixture and mix well., Heat the appe mould on a medium flame and grease it using ½ tsp of oil., Pour 1 tbsp of the batter into each mould., Cook using ½ tsp of oil till the lower surface becomes golden brown and then turn each appe upside down using a fork so as to cook them from the other side as well., Repeat steps 5 to 7 to make 21 more appes in 3 more batches., Serve the instant rava appe immediately with coconut chutney.] | [Energy, 24 cal, Protein, 0.5 g, Carbohydrates, 2.3 g, Fiber, 0.1 g, Fat, 1.3 g, Cholesterol, 0.6 mg, Sodium, 1.7 mg] | instant-rava-appe-42602r |
| rcp42934 | Instant Rava Set Dosa | Snacks | NA | [semolina (rava / sooji), beaten rice (poha), curd (dahi), sugar, salt, fruit salt, oil] | 5 mins | 25 mins | [Different Types of Dosa, Quick breakfast, Breakfast Idlis / Dosas / Uttapam, Indian Snacks for Entertaining, Mother's Day, Father's Day, Indian Party] | 12Makes 12 dosas | Indian | instant rava set dosa | instant sponge dosa | no fermentation sponge dosa | instant suji appam | with 21 amazing images. set dosas are very popular across Karnataka and are made usually with a fermented batter but here is the recipe for the instant set dosa. Learn how to make instant rava set dosa | instant sponge dosa | no fermentation sponge dosa | instant suji appam | instant Set dosa is a soft , spongy dosa that’s easy to make, tasty and can be made in no time- needs no fermentation !! you will be amazed by those pores and the softness of the dosa. instant sponge dosa is an instant breakfast recipe made with semolina, poha, and curd. The beauty of this recipe is you no need to soak, ferment it. Which means, this batter can be quickly prepared in no time. instant suji appam is very soft as cotton and pores formed on the dosa is its uniqueness. Tips to make instant rava set dosa : 1. Instead of eno fruit salt you can also add baking soda. 2. Do not stack the dosas on one another it will release moisture. 3. The batter should be semi thick and flowy consistency. It should not be thick like dosa batter. 4.Do not cook the set dosa on both the sides, just one side. Enjoy instant rava set dosa | instant sponge dosa | no fermentation sponge dosa | instant suji appam | with detailed step by step images | [To make instant rava set dosa, in a mixer add rava, poha, curd, sugar, salt to taste and approx. 1 cup water., Blend it to a smooth paste. Transfer the dosa mixture into a deep bowl., Add eno and gently mix the batter., Heat a non-stick tava (griddle) and grease it with little oil., Pour a ladleful of the batter over the hot tava to make a 125 mm. (5”) diameter round dosa., Cover and cook the dosa on medium flame for 2 minutes, until the bubbles form and it turns golden brown from one side., Remove in a plate. Repeat steps to make remaining 9 dosas., Serve the instant rava set dosa with chutney and sambhar.] | [Energy, 82 cal, Protein, 1.7 g, Carbohydrates, 11.5 g, Fiber, 0 g, Fat, 3.2 g, Cholesterol, 1.3 mg, Sodium, 4.3 mg] | instant-rava-set-dosa-42934r |
| rcp1516 | Instant Rava Uttapam, Jhatpat Suji Uttapam | Snacks | NA | [semolina (rava / sooji), curd (dahi), oil, salt, chopped tomatoes, chopped onions, chopped green chillies, chopped coriander (dhania), oil, coconut chutney] | 5 mins | 20 mins | [South Indian, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Indian Snacks for Entertaining, Evening Tea Snacks, Indian Party, Indian Birthday Party] | 6Makes 6 uttapas | South Indian | instant rava uttapam recipe | jhatpat suji uttapam | onion tomato rava uttapam | with 23 amazing images. instant rava uttapam recipe | jhatpat suji uttapam | onion tomato rava uttapam is a versatile dish that can be made for breakfast or supper, or as an evening snack for kids. Learn how to make onion tomato rava uttapam. To make instant rava uttapam, combine the semolina, curds, salt and 1 cup of water in a deep bowl and mix well. Cover with a lid and keep aside to ferment for 1 hour. Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth. Pour ¼ cup of the batter on the tava (griddle), spread in a circular motion to make a 125 mm. (5") diameter thick circle. Pour a little oil on the top and edges and sprinkle ½ tbsp of onions, ½ tbsp. Of tomatoes, ½ tbsp of coriander and ¼ tsp of green chillies evenly over it. Again pour a little oil over it and press it lightly. Turn over and cook on the other side till it turns light brown in colour. Repeat steps 2 to 5 to make 5 more uttapas. Serve immediately with coconut chutney. Jhatpat suji uttapam, interestingly, this recipe is not a quick-fix that uses soda to rise the batter, nor does it require planning the previous day, as an hour is all that it takes for the semolina batter to ferment, thanks to the quick action of curds. With tangy tomatoes, pungent onions, and the perky combo of coriander and green chillies, this onion tomato rava uttapam has all that is to be desired. Serve it with freshly-made coriander or coconut chutney. For a kid-friendly version of instant rava uttapam, avoid the use of green chillies and make these uttapams in a mini-uttappa pan. Kids are sure to find these dainty uttapams attractive. And with some generous amount of cheese along with veggies, it will be a super hit! Tips for instant rava uttapam. 1. The rava used in this recipe is regular semolina used for upma and not idli rava. 2. It is important to chop the green chillies finely. 3. Serve right off the tava to enjoy its perfect taste and texture. Enjoy instant rava uttapam recipe | jhatpat suji uttapam | onion tomato rava uttapam | with step by step photos. | [To make instant rava uttapam, combine the semolina, curds, salt and 1 cup of water in a deep bowl and mix well. Cover with a lid and keep aside to ferment for 1 hour., Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth., Pour ¼ cup of the batter on the tava (griddle), spread in a circular motion to make a 125 mm. (5") diameter thick circle., Pour a little oil on the top and edges and sprinkle ½ tbsp of onions, ½ tbsp. Of tomatoes, ½ tbsp of coriander and ¼ tsp of green chillies evenly over it. Again pour a little oil over it and press it lightly., Turn over and cook on the other side till it turns light brown in colour., Repeat steps 2 to 5 to make 5 more uttapas., Serve the instant rava uttapam immediately with coconut chutney.] | [Energy, 120 cal, Protein, 3 g, Carbohydrates, 18.9 g, Fiber, 0.2 g, Fat, 3.4 g, Cholesterol, 1.6 mg, Sodium, 8.7 mg] | instant-rava-uttapam-jhatpat-suji-uttapam-1516r |
| rcp33104 | Instant Vegetable Rava Idli with Coconut Chutney | Snacks | Veg | [grated coconut, roasted chana dal (daria), chopped green chillies, chopped ginger (adrak), chopped coriander (dhania), curry leaves (kadi patta), curd (dahi), salt, oil, mustard seeds ( rai / sarson), urad dal (split black lentils), curry leaves (kadi patta), whole dry kashmiri red chilli, asafoetida (hing), grated carrot, crushed sweet corn kernels (makai ke dane), chopped french beans, semolina (rava / sooji), curd (dahi), salt, oil, urad dal (split black lentils), chana dal (split bengal gram), mustard seeds ( rai / sarson), green chilli paste, fruit salt] | 20 mins | 25 mins | [South Indian, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Indian Snacks for Entertaining, Indian Steamed Snacks, Evening Tea Snacks, One Dish Vegetarian Meals] | 22Makes 22 idlis | South Indian | instant veg rava idli recipe | vegetable rava idli with coconut chutney | Indian vegetable suji idli for breakfast | instant semolina idli | with 60 amazing images. instant veg rava idli recipe | vegetable rava idli with coconut chutney | Indian vegetable suji idli for breakfast | instant semolina idli is a flavourful indulgence which will be enjoyed by people of all ages. Learn how to make vegetable rava idli with coconut chutney. To make instant veg rava idli, combine the curds and 1 cup of water in a deep bowl, whisk well and keep aside. Combine the semolina, curd-water mixture, ¾ tbsp of oil in a deep bowl, mix well and keep aside for 30 minutes. Add the carrot, corn, French beans and salt and mix well. Keep aside. Next, heat the remaining ¾ tbsp of oil in a small pan and add the urad dal, chana dal and mustard seeds. When the seeds crackle, add the green chilli paste and curry leaves and sauté on a medium flame for a few seconds. Pour the tempering over the semolina batter and mix well. Just before steaming, add the fruit salt and 2 tbsp of water over it. When the bubbles form, mix gently and pour spoonfuls of the batter into greased idli moulds and steam in a steamer for 10 minutes. Serve hot idlis with coconut chutney. Dotted with vibrantly coloured, assorted veggies, this soft and sumptuous instant semolina idli is a perfect dish to start your day with. This recipe doesn't need any soaking or fermenting the previous day. All you have to do is soak rava in curd for 30 minutes, add veggies and tempering and steam the idlis in a steamer. The mild tanginess of curds and subtle notes of chilli paste make the Indian vegetable suji idli for breakfast very flavourful, while veggies like sweet corn and carrot offer soft, juicy breaks in every mouthful. The vegetable rava idli with coconut chutney is a perfect combination, in which the coconut chutney gets an amazing flavour from the generous use of coriander and curry leaves and a wonderful aroma from the authentic tempering. To save time on a busy morning, you can prepare the chutney the previous night and refrigerate. You can prepare the whole chutney recipe the previous day, or you can just grind the mixture and keep it ready. You can add the tempering just before serving for a fresh touch. Tips to make instant veg rava idli. 1. You can prepare the coconut chutney in advance and keep it refrigerated. 2. Make sure you cut the French beans finely. 3. After putting fruit salt and water do not mix the batter vigorously. 4. After putting the fruit salt and water also at this stage make the idled immediately or else they will not puff up and be spongy. 5. Make sure before you put the idli stand in the idli vessel, only when the water is hot and bubbling. Enjoy instant veg rava idli recipe | vegetable rava idli with coconut chutney | Indian vegetable suji idli for breakfast | instant semolina idli | with step by step photos. | [Combine the coconut, roasted chana dal, green chillies, ginger, coriander, curry leaves, curds, salt and 4 tbsp of water and blend in a mixer to a smooth paste. Keep aside., Heat at the oil in a small pan and add the mustard seeds., When the seeds crackle, add the urad dal, remaiming 3 to 4 curry leaves, red chillies and asafoetida and sauté on a medium flame for a few seconds., Pour this tempering over the coconut mixture and mix well. Keep aside., To make instant vegetable rava idli, combine the curds and 1 cup of water in a deep bowl, whisk well and keep aside., Combine the semolina, curd-water mixture, ¾ tbsp of oil in a deep bowl, mix well and keep aside for 30 minutes., Add the carrot, corn, french beans and salt and mix well. Keep aside., Heat the remaining ¾ tbsp of oil in a small pan and add the urad dal, chana dal and mustard seeds., When the seeds crackle, add the green chilli paste and curry leaves and sauté on a medium flame for a few seconds., Pour the tempering over the semolina batter and mix well., Just before steaming, add the fruit salt and 2 tbsp of water over it., When the bubbles form, mix gently and pour spoonfuls of the batter into greased idli moulds and steam in a steamer for 10 minutes., Repeat with the remaining batter to make more idlis., Serve the instant vegetable rava idli hot with coconut chutney.] | [Energy, 65 cal, Protein, 1.6 g, Carbohydrates, 7.4 g, Fiber, 0.5 g, Fat, 3.1 g, Cholesterol, 1.2 mg, Sodium, 182.2 mg] | instant-vegetable-rava-idli-with-coconut-chutney-33104r |
| rcp41908 | Instant Whole Wheat Masala Papad | Snacks | NA | [whole wheat flour (gehun ka atta), besan (bengal gram flour), carom seeds (ajwain), ginger-garlic (adrak-lehsun) paste, turmeric powder (haldi), chilli powder, salt, whole wheat flour (gehun ka atta), oil] | 5 mins | 25 mins | [Whole Wheat Recipes, Evening Tea Snacks, Papads, Indian Party] | 20Makes 20 papads | Indian | Your grandmas would surely have told you of their younger days when foods like papads were not available in shops and had to be made at home. Their eyes usually mist wistfully at the thought of the fresh and vibrant taste of those homemade treats. Well, here we show you how to make papad at home – but not the traditional, time-consuming ones. This instant whole wheat flour version is easy to make and can be made quickly by anybody. With a dash of spices, it also has a nice masaledar taste. It uses no soda and does not involve any cumbersome steps like drying. Once you get the dough right, you can roll the papads and deep-fry them immediately. Jut make sure you roll the papads as thinly as possible and prick them lightly with a fork before frying. When rolling a portion of the dough, make sure the rest of the dough is kept covered with a damp muslin cloth – otherwise they will become dry and difficult to roll. Now, you can get started with your Instant Whole Wheat Masala Papads and surprise your whole family with the special homemade treat! You can also make Khichiya Papad at home and serve them as Roasted Khichiya Papad or Fried Khichiya Papad . | [Combine all the ingredients in a deep bowl and knead into a semi- stiff dough using enough water., Divide the dough into 20 equal portions., Roll a portion of the dough into a 150 mm. (6”) diameter thin circle using a little whole wheat flour for rolling and prick it lightly using a fork., Heat the oil in a deep non-stick pan and deep-fry till it turns golden brown in colour from both the sides. Drain on an absorbent paper., Repeat steps 3 and 4 to make 19 more papads., Serve immediately or store in an air-tight container. Use as required.] | [Energy, 32 cal, Protein, 1.4 g, Carbohydrates, 6 g, Fiber, 1.2 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 4 mg] | instant-whole-wheat-masala-papad-41908r |
| rcp4748 | Irish Coffee | NA | NA | [coffee powder, water, brown sugar, whisky, whipped cream] | 5 mins | 5 mins | [Indian Coffee Recipes, Western Party] | 2Makes 2 servings | Indian | Whether planning a quiet affair or a lavish celebration, the warm coffee laced with whisky and topped with sweetened whipped cream will certainly make your guests feel special. | [Mix together the coffee powder, water and brown sugar and bring to a boil., Pour 1 tablespoon whisky in an irish coffee cup and top with ½ the coffee mixture., Repeat to make another cup., Serve immediately topped with the cream. Drink the coffee through the cream (do not stir after adding the cream).] | [Energy, 41 cal, Protein, 0 g, Carbohydrates, 1.5 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | irish-coffee-4748r |
| rcp6219 | Iron Relish, Spinach Orange and Beetroot Juice | BreakFast | NA | [chopped spinach (palak), orange segments, beetroot cubes, apple cubes, crushed ice] | 15 mins | 0 mins | [Mixer, Juicer and Hopper, Healthy Foods for Kids, Indian Breakfast Recipes for Kids, Quick Indian recipes for Kids, Kids After School, Calcium Rich Indian Recipes] | 2Makes 2 small glasses | Indian | spinach orange beet juice recipe | healthy beet orange juice | benefits of beet spinach orange juice | beet detox juice | with 9 amazing images. spinach orange beet juice recipe | healthy beet orange juice | benefits of beet spinach orange juice | beet detox juice is a nourishing concoction for any time of the day. Learn how to make healthy beet orange juice. To make spinach orange beet juice, add the spinach, orange segments, beetroot cubes and apple cubes a few at a time in the juicer. Add some crushed ice in 2 individual glasses and pour equal quantities of the juice over it. Serve immediately. iron being needed to make blood and deliver oxygen to the cells, its deficiency results in lethargy and slowed mental function. This beet spinach orange juice is apt to keep anaemia at bay as it has the goodness of spinach, beetroot, apple and orange. Spinach acts as iron builder whereas apples and beetroot impart little sweetness. Addition of oranges makes this healthy beet orange juice more nourishing. They have been added to benefit from their high vitamin C content, which in turn has a helping hand in enhancing the absorption of iron. The high nitrate content of beetroots is beneficial too. It gets converted to nitric oxide which result in the expansion the blood vessels and thereby helps in lowering the high blood pressure and ensuring proper oxygen flow to all parts of the body. Apple, on the other hand, add a dose of fibre . Thus there are many other benefits of beet spinach orange juice too! A glass of this beet detox juice early in the morning had on an empty stomach is great to cleanse your body. It also provides antioxidant which helps to fight the harmful free radicals in the body and reduce inflammation, thus maintaining the health of all organs of the body. From healthy individuals to obese and those with heart disease, all can relish this drink. A health tip for spinach orange beet juice. Enjoy this juice immediately on making to benefit the most from its nutrients. Enjoy spinach orange beet juice recipe | healthy beet orange juice | benefits of beet spinach orange juice | Indian beet detox juice | with step by step photos. | [Add the spinach, orange segments, beetroot cubes and apple cubes a few at a time in the juicer., Add some crushed ice in 2 individual glasses and pour equal quantities of the juice over it., Serve immediately., This recipe doesn’t turn out good in a mixer because the textures of ingredients like beetroot and carrot are very hard., This recipe makes use of unpeeled fruits and vegetables, hence take care to clean and wash them well before chopping, to get rid of dirt, germs and chemical residues.] | [Energy, 66 cal, Protein, 0.9 g, Carbohydrates, 14.3 g, Fiber, 3.1 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 33.8 mg] | iron-relish-spinach-orange-and-beetroot-juice-6219r |
| rcp4722 | Italian Coffee Mousse On A Bourbon Crust | NA | NA | [bourbon biscuits, butter, vanilla flavoured agar-agar, milk, coffee powder, whipped cream, coffee powder] | 10 mins | 10 mins | [Mousse, Baked, Desserts for Entertaining, Oven, Quick Indian Sweets] | 1Makes 1 servings | Indian | This creamy coffee flavoured dessert is completely irresistible when served on a bourbon crust. | [Crush the bourbon biscuits in a mixer., Mix the melted butter in the crushed biscuits., Spread evenly on the base of a 150 mm. (6") diameter tin and keep aside., Mix the coffee powder with ¼ cup milk and keep aside., Heat the remaining milk and add the china grass and coffee mixture., Cook over a slow flame till the china grass dissolves., Strain the mixture and refrigerate till it is semi set., Fold in the whipped cream and keep aside., Pour the mousse on the bourbon crust and refrigerate until firm., Cut into wedges serve garnished with instant coffee powder.] | [Energy, 2019 cal, Protein, 26.8 g, Carbohydrates, 187.8 g, Fiber, 0 g, Fat, 119.5 g, Cholesterol, 124 mg, Sodium, 343.6 mg] | italian-coffee-mousse-on-a-bourbon-crust-4722r |
| rcp33339 | Italian Herb Soup ( Pressure Cooker ) | NA | Veg | [olive oil oil, spring onion whites, garlic (lehsun), chopped carrots, rice (chawal), potato cubes, chopped coriander (dhania), chopped celery, bayleaf (tejpatta), tomato puree, sugar, salt, shredded spinach (palak), dried oregano, lemon juice, grated processed cheese, bread] | 10 mins | 12 mins | [Italian Soups, Saute, Pressure Cooker, Quick Vegetarian Soups] | 4Makes 4 servings (4 serving ) | Italian | Italian herb soup, a refreshing soup to soothe your tired body. You can make this recipe and while it cooks in the humble pressure cooker, take time off to relax. Quickly release the pressure (open the lid) to avoid over cooking. | [Heat the oil in a pressure cooker; add the spring onion whites, garlic and carrots and sauté on a medium flame for 2 minutes., Add the rice and potatoes and sauté on a medium flame for another minute., Add the coriander/ parsley, celery, bayleaf, tomato purée, sugar, salt, pepper and 5 cups of hot water, mix well and pressure on a high flame for 2 whistles., Allow the steam to escape using quick release method (refer handy tip) before opening the lid., Add the spinach and oregano mix well and cook on a high flame for another minute, while stirring once in between., Just before serving, add the lemon juice and mix well. Garnish with cheese and serve hot with bread slices., Quick release method: also called the cold-water release method, it is used to release pressure quickly. To use this method, remove the pressure cooker from the burner, place in the sink and run cold water gently over the lid until the steam dissipates., When putting the pressure cooker in the sink, tilt the handle up so the water flows away from you. Quick release works best for foods where you need to control the timing and degree of cooking.] | [Energy, 98 cal, Protein, 1.2 g, Carbohydrates, 10.4 g, Fiber, 1.6 g, Fat, 5.7 g, Cholesterol, 0 mg, Vitamin A, 839.5 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.4 mg, Vitamin C, 17.7 mg, Folic Acid, 20.9 mcg, Calcium, 53.8 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 11.5 mg, Potassium, 102.1 mg, Zinc, 0.2 mg] | italian-herb-soup--pressure-cooker--33339r |
| rcp33974 | Italian Minestra ( Soups and Salads Recipe ) | NA | NA | [oil, chopped onions, chopped french beans, chopped carrots, chopped celery, bayleaf (tejpatta), chopped tomatoes, chopped potatoes, shredded cabbage, vegetarian seasoning cube, salt, spaghetti, baked beans, freshly ground black pepper (kalimirch)] | 30 mins | 25 mins | [Italian Soups, Chunky Indian Soups, Non-stick Pan] | 4Makes 4 servings | Indian | ‘minestra’ means soup in italian. This italian delicacy refers to a bubbling pot with many ingredients that are simmered into a thick soup. In this version, we’ve retained baked beans and spaghetti- the authentic ingredients and supplemented it with the use of assorted vegetables and spices. It is a good idea to keep the soup boiling on a stove, if you are having a party, and ladling the soup into bowls. Serve with grated cheese and parsley. | [Heat the oil in a deep non-stick pan, add the onions, french beans, carrots and celery and sauté on a medium flame for 4 to 5 minutes., Add 4 cups of water and bayleaf and bring to boil, while stirring once in between., Add the tomatoes, potato and cabbage, seasoning cube, salt and spaghetti, mix well and cook on a slow flame for 8 to 10 minutes, or till the spaghetti is cooked., Add the baked beans and pepper, mix well and simmer on a slow flame for 2 minutes., Serve immediately.] | [Energy, 141 cal, Protein, 2.5 g, Carbohydrates, 15.7 g, Fiber, 3.2 g, Fat, 7.7 g, Cholesterol, 0 mg, Vitamin A, 348.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.8 mg, Vitamin C, 39.2 mg, Folic Acid, 24 mcg, Calcium, 61.1 mg, Iron, 1.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 74.3 mg, Potassium, 176.8 mg, Zinc, 0.6 mg] | italian-minestra--soups-and-salads-recipe--33974r |
| rcp5239 | Italian Open Toast Sandwich | Snacks | NA | [hot dog rolls, melted butter, dried oregano, grated processed cheese mozzarella cheese, chopped tomatoes, olive oil, chopped garlic (lehsun), dry red chilli flakes (paprika), sliced black olives, capsicum cubes, salt] | 10 mins | 0 mins | [Italian Starters, Breakfast Sandwiches, Sandwich Recipes, Baked Snacks, Evening Tea Snacks, Bread Snack, Raksha - Bandhan] | 4Makes 4 open sandwiches | Italian | Italian open toast sandwich recipe | Indian veg open cheese sandwich | cheesy tomato and herb sandwich | veg cheese hot dog | with 23 amazing images. Italian open toast sandwich recipe | Indian veg open cheese sandwich | cheesy tomato and herb sandwich | veg cheese hot dog has a tongue-tickling flavour and cheesy feel of these are thoroughly enjoyable! Learn how to make Indian veg open cheese sandwich. To make Italian open toast sandwich, cut each hot dog roll lengthwise into two and brush all the bread halves with a little melted butter. Place them on a greased baking tray and bake in a pre-heated oven at 180°C (360°F) for 4 to 5 minutes. Keep aside. Divide the herb cheesy tomato topping into 4 equal portions and keep aside. Place all the hot dog roll halves on a clean, dry surface and spread a portion of the herb cheesy tomato topping evenly over each halve. Place them on a baking tray and bake in a pre-heated oven at 180°C (360°F) for 6 to 8 minutes. Serve immediately. Olives and olive oil are commonly used in Italian cuisine, and hence the cheesy tomato and herb sandwich too uses them lavishly. Once you have the ingredients ready, this recipe can be prepared in a jiffy as the baking time is also relatively low. While the oregano and cheese are one of the foremost flavours that you will experience with each bite, the combination of vegetables such as tomatoes and colourured capsicum marks the stuffing in this snack. Common but effective ingredients such as chilli flakes and garlic make the Indian veg open cheese sandwich truly irresistible. If you like veg cheese hot dog, then also have a go at other delightful open toasts like Mushroom Oregano Open Toast Sandwich, Baked Carrot and Spring Onion Open Toast and Crispy Spinach and Paneer Open Toasts. Tips to make Italian open toast sandwich. 1. Leftover bread slices can be used for this recipe. 2. Kids can eat and enjoy it, just reduce the chilli flakes if you wish to. Enjoy Italian open toast sandwich recipe | Indian veg open cheese sandwich | cheesy tomato and herb sandwich | veg cheese hot dog | with step by step photos. | [To make italian open toast sandwich, cut each hot dog roll lengthwise into two and brush all the bread halves with a little melted butter., Place them on a greased baking tray and bake in a pre-heated oven at 180°c (360°f) for 4 to 5 minutes. Keep aside., Divide the herb cheesy tomato topping into 4 equal portions and keep aside., Place all the hot dog roll halves on a clean, dry surface and spread a portion of the herb cheesy tomato topping evenly over each halve., Place them on a baking tray and bake in a pre-heated oven at 180°c (360°f) for 6 to 8 minutes., Serve the italian open toast sandwich recipe immediately.] | [Energy, 187 cal, Protein, 5.4 g, Carbohydrates, 18.9 g, Fiber, 1.6 g, Fat, 10 g, Cholesterol, 10 mg, Sodium, 139.7 mg] | italian-open-toast-sandwich-5239r |
| rcp1622 | Italian Pasta with Mushroom Sauce, Quick Veg Pasta | Dinner | Veg | [cooked penne, chopped mushrooms (khumbh), butter, chopped onions, chopped green chillies, white sauce, dried oregano, grated processed cheese, salt, dry red chilli flakes (paprika)] | 15 mins | 7 mins | [Continental food, Italian Veg Pasta, One Dish Vegetarian Meals, One Meal Dinner, White Sauce Pasta, Italian Party, Western Party] | 3Makes 3 servings | Italian | Italian mushroom sauce pasta recipe | mushroom pasta | mushroom sauce penne | penne in creamy mushroom sauce | with 19 amazing images. Italian mushroom sauce pasta recipe | mushroom pasta | mushroom sauce penne | penne in creamy mushroom sauce. Learn how to make mushroom sauce penne. To make Italian mushroom sauce pasta, heat the butter in a broad non-stick pan, add the onions and green chillies and sauté on a medium flame for 1 minute. Add the mushrooms and sauté on a medium flame for 2 minutes. Add ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the white sauce, oregano, cheese and little salt, mix gently and cook on a medium flame for 1 minute, while stirring occasionally. Place the penne in a serving plate, pour the hot mushroom sauce over it and serve immediately garnished with chilli flakes. The succulent crunch of mushrooms is always a great value-add for any pasta dish. In this quick and simple penne in creamy mushroom sauce, cooked penne is drowned in a lovely sauce that brings together the creaminess of white sauce, the unique texture of mushrooms, the aromatic accents of oregano and of course, the universal appeal of cheese! Mushroom sauce penne is as tasty and appeasing as any pasta dish can be! To make it more colourful, toss in a handful of blanched veggies like broccoli, carrot, baby corn etc. Mushroom pasta is creamy and cheesy and has dried herbs as flavour enhancers. It is ready to be served within 25 minutes. What more can one ask for as a quick dinner option? Baked Garlic Bread is one of the best accompaniments to this pasta dish to square up your meal. Tips for Italian mushroom sauce pasta. 1. While we have used penne in this pasta recipe, feel free to use any pasta available on hand. 2. However, remember that the pasta has to be perfectly cooked, but not overcooked and mushy. 3. You can cook the mushroom sauce and boil the pasta in advance, but mix it just before serving. Enjoy Italian mushroom sauce pasta recipe | mushroom pasta | mushroom sauce penne | penne in creamy mushroom sauce | with step by step photos. | [Heat the butter in a broad non-stick pan, add the onions and green chillies and sauté on a medium flame for 1 minute., Add the mushrooms and sauté on a medium flame for 2 minutes., Add ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the white sauce, oregano, cheese and little salt, mix gently and cook on a medium flame for 1 minute, while stirring occasionally., Place the penne in a serving plate, pour the hot mushroom sauce over it and serve immediately garnished with chilli flakes.] | [Not Given] | italian-pasta-with-mushroom-sauce-quick-veg-pasta-1622r |
| rcp42522 | Italian Pizza Sauce | NA | NA | [chopped tomatoes, chopped onions, garlic (lehsun) cloves, bayleaves (tejpatta), dried basil, dried oregano, sea salt (khada namak), freshly ground black pepper (kalimirch)] | 10 mins | 17 mins | [Italian Basic, Indian Dips / Sauces, Non-stick Pan] | 1Makes 0.75 cup (11 tbsp ) | Indian | The sauce is the highlight of the pizza – without the perfect sauce, a pizza is just a glorified open sandwich! While pizza sauce is readily available under several commercial brands, there is nothing that can match the snazzy flavour and fresh aroma of this homemade Italian Pizza Sauce. Made with common veggies, herbs and seasonings, this easy but tasty sauce can be made and stored in the freezer in an airtight container for at least 15 days. Use it with your favourite toppings to make scrumptious pizzas ! Also try this Homemade Pizza Sauce recipe . | [Combine the tomatoes, onions and garlic in a deep non-stick pan, cover with a lid and cook on a medium flame for 10 to 12 minutes, while stirring occasionally., Cool completely and blend in a mixer till smooth., Strain the mixture using a strainer., Transfer the tomato mixture in to a deep non-stick pan, add the bayleaves, basil, oregano, sea salt and pepper, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally., Cool completely, store in an air-tight container in the freezer. Use as required.] | [Energy, 10 cal, Protein, 0.4 g, Carbohydrates, 2 g, Fiber, 0.5 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 4 mg] | italian-pizza-sauce-42522r |
| rcp41039 | Italian Sev Puri | Snacks | Veg | [grated processed cheese, grated paneer (cottage cheese), milk, freshly ground black pepper (kalimirch), mini toasted bread croutons, tomato slices, basil leaves, carom seeds (ajwain), freshly ground black pepper (kalimirch)] | 20 mins | 0 mins | [Indian Snacks for Entertaining, No Cooking Veg Indian, Western Party, Cocktail Party, Quick Snacks / Quick Starters] | 18Makes 18 sev puris | Indian | Here is a continental creation, inspired by our all-time favourite street food, the Sev Puri. The Italian Sev Puri is made by serving cream cheese and croutons on a bed of tomato slices and basil leaves. A dash of spices completes the recipe, giving it a tongue-tickling flavour and strong aroma, which taunts you to take a bite. Make sure you serve the Italian Sev Puri immediately on preparation, or else the croutons will get soft and spoil the experience. | [Place 9 tomato slices on a serving plate, Place a basil leaf on each tomato slice., Combine the cream cheese mixture and the croutons in a deep bowl and mix well., Top 2 tsp of cream cheese-crouton mixture on each basil leaf., Sprinkle little ajwain and pepper powder evenly over it., Repeat steps 1 to 5 to make one more plate., Serve immediately., Take 3 bread slices, cut them into very small pieces and bake in a pre-heated oven at 200°c (400°f) for 8 to 10 minutes or till they turn light brown in colour from all the sides. Make sure you stir them occasionally to avoid them from getting burnt in between of baking.] | [Energy, 25 cal, Protein, 1.3 g, Carbohydrates, 0.9 g, Fiber, 0.1 g, Fat, 1.7 g, Cholesterol, 0 mg, Vitamin A, 52.3 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 2.2 mg, Folic Acid, 2.4 mcg, Calcium, 47.3 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1.5 mg, Potassium, 13.5 mg, Zinc, 0 mg] | italian-sev-puri-41039r |
| rcp4840 | Italian Sizzler | Dinner | Veg | [penne, onions, sliced, garlic, sliced, mushrooms (khumbh), sliced, celery (ajmoda),, plain flour (maida), pepper, fresh cream, oil, salt, grated zucchini, grated carrot, grated paneer (cottage cheese), plain flour (maida), dried mixed herbs, butter, salt black pepper (kalimirch) powder, french beans, carrot, peeled and cubed, butter, salt black pepper (kalimirch) powder, potatoes, butter, chopped parsley, salt black pepper (kalimirch) powder, butter, oil] | 15 mins. | 60 mins. | [Sizzlers, One Dish Vegetarian Meals, One Meal Dinner, Sizzler Party, Barbeque, Sizzler tray] | 2Makes 2 sizzlers. | NA | Italian cooking is wholesome and flavourful. This sizzler is a hearty combination of pasta tossed in a robust mushroom and black pepper sauce and served with zucchini pancakes. Buttered vegetables and a perfectly baked potato topped with a knob of butter complete this meal. | [Heat the oil in a pan, add the onions, garlic, mushrooms and celery and sauté till they are browned., Add the flour and sauté for 4 to 5 minutes over a slow flame, till the flour is lightly browned., Add salt and 3 cups of water and simmer till the sauce has thickened (approx. 10 to 15 minutes)., Add the pepper and cream and bring the sauce to a boil., Simmer for 2 to 3 minutes and adjust the seasoning. Keep hot., Just before serving, toss the pasta in this sauce and mix well., Combine all the ingredients together except the butter and shape into 4 pancakes, 75 mm. (3") in diameter., Cook over a medium flame on a non-stick griddle (tava) using a little butter, till both sides are golden brown. Keep aside., Parboil all the vegetables and immerse them in cold water., Heat the butter in a pan, add the vegetables, salt and pepper and toss for a few seconds. Keep aside., Apply a little butter on the outer surface of each potato and wrap them separately in pieces of aluminum foil., Bake in a preheated oven at 180°C (350°F) for 45 to 50 minutes or till the, Slit the potatoes in a criss-cross shape to make a cavity in each and spoon some butter into the cavities., Sprinkle some parsley, salt and pepper on top and keep warm., Heat 2 sizzler plates over an open flame till they are red hot. Place them on their respective wooden trays., Reheat the pasta with the mushroom pepper sauce. Serve half on one side of, Top with 2 zucchini pancakes on the other side of the sizzler plate., Add some buttered vegetables and one baked potato on the other side of the sizzler plate., Repeat with the remaining ingredients on the other sizzler plate to make another sizzler., Pour the oil-water mixture on the sides of the cast iron plates for a sizzling effect., Serve immediately.] | [Not Given] | italian-sizzler-4840r |
| rcp38765 | Italian Sizzler ( Quick Recipe) | NA | Veg | [butter, blanched broccoli florets, blanched carrot, sliced and blanched baby corn, blanched mushrooms (khumbh), salt, cream, olive oil, cooked fusilli, salt, pizza sauce, pizza sauce, grated processed cheese, fresh cream, oil] | 15 mins | 10 mins | [Italian Veg Pasta, Quick Veg Pasta] | 1Makes 1 sizzler (2 sizzler ) | Italian | Sizzlers are a great addition to a dinner menu, especially for parties. Served steaming hot, they tempt the diners with the surge of fresh flavours and amalgam of aromas that is reflective all the ingredients in the sizzler. This italian sizzler is a recipe par comparison that combines nutritious veggies like carrots, broccoli and baby corn with luscious cheese, cream and pasta. It is a treat that pampers the taste buds, while also serving as a wholesome meal that satiates your hunger! | [Heat the butter on a tava (griddle), add the broccoli, carrots, baby corn and mushrooms, mix well and sauté on a medium flame for 1 to 2 minutes., Add the salt and pepper, mix well and cook on a medium flame for 1 to 2 minutes., Add the cream, mix well and cook on a medium flame for 1 minute. Keep aside., Heat the olive oil on a tava (griddle), add the pasta, salt, pepper and the pizza sauce, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Keep aside., Heat a sizzler plate over an open flame till it is red hot., Pour 2 tbsp of the pizza sauce evenly all over the plate., Place the prepared pasta on one side of the plate and top it with 3 tbsp of pizza sauce., Place the prepared vegetables on the other side of the plate., Sprinkle the cheese evenly all over the pasta., Finally spread the cream evenly all over the pasta and vegetables., Combine the oil with 2 tbsp of water and sprinkle the oil-water mixture evenly over the plate and serve immediately.] | [Energy, 499 cal, Protein, 10.8 g, Carbohydrates, 46 g, Fiber, 3.3 g, Fat, 31.3 g, Cholesterol, 0 mg, Vitamin A, 1617.5 mcg, Vitamin B1, 0.5 mg, Vitamin B2, 0.3 mg, Vitamin B3, 3.9 mg, Vitamin C, 38.7 mg, Folic Acid, 52.9 mcg, Calcium, 156.9 mg, Iron, 2.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 186.9 mg, Potassium, 385.6 mg, Zinc, 0.9 mg] | italian-sizzler--quick-recipe-38765r |
| rcp36941 | Italian Style Baby Potatoes | Snacks | NA | [boiled and peeled baby potatoes, butter, salt, fresh cream, grated processed cheese, dried oregano, dry red chilli flakes (paprika), freshly ground black pepper (kalimirch), chopped parsley] | 15 mins | 7 mins | [Italian Starters, Quick Evening Snacks, Italian Party, Indian Party Starters, Quick Snacks / Quick Starters, Easy, Simple Indian Snacks] | 4Makes 4 servings | Indian | Italian style baby potatoes | Indian baby potatoes with chees | creamy cheesy potatoes | with 16 amazing photos Baby potatoes are a marvelous ingredient. They are bland in nature and can easily take up different flavours to create a delightful dish. While in Indian cuisine, they are mostly used to make subzi or chaat recipes, when we talk about international cuisine they are widely used to make salads, appetizer and side-dish recipes. We have got you a very simple and quick recipe that is Italian style baby potatoes. You can make this for a party or also for your kids birthday. It would work great as a appetizer or a starter. We have made Italian style baby potatoes with minimum of ingredients. We have started Indian baby potatoes with cheese by pressure cooking and peeling baby potatoes and cut into halves. Then the potatoes are stir fried, till they turn brown in colour Further, we have added cream which will provide a creamy texture to the dish. We have then added cheese, you can use parmesan cheese as it is an Italian dish. Add chilli flakes and oregano, this herbs would perk up the taste of Italian style baby potatoes. Lastly added some pepper, use freshly grounded pepper as it gives a better taste. Baby potatoes are truly very lovable – small and cute to behold and soft and sweet to taste! here is a very aesthetic way of preparing this delicious creamy cheesy potatoes starter, with cream, butter, cheese and Italian seasonings. Make sure you do not over pressure cook the baby potatoes as they’ll crumble and break while cooking. Once the Italian style baby potatoes are cooked serve them immediately garnished with parsley. Enjoy Italian style baby potatoes | Indian baby potatoes with chees | creamy cheesy potatoes | with step by step photos below. | [To make italian style baby potatoes, heat the butter in a broad non-stick pan and add the potatoes and sauté on a high flame for 3 to 4 minutes or till the potatoes turn brown in colour, while stirring continuously., Add the salt and sauté on a medium flame for 1 minute., Add the cream, cheese, chilli flakes, oregano and pepper, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve the italian style baby potatoes immediately garnished with parsley.] | [Energy, 125 cal, Protein, 1.8 g, Carbohydrates, 1.2 g, Fiber, 0 g, Fat, 12.7 g, Cholesterol, 0 mg, Vitamin A, 311.7 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 0.2 mg, Folic Acid, 1 mcg, Calcium, 57 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 45.9 mg, Potassium, 26.8 mg, Zinc, 0.1 mg] | italian-style-baby-potatoes-36941r |
| rcp5565 | Italian Style Tossed Salad | NA | NA | [iceberg lettuce, blanched mushrooms (khumbh), blanched broccoli florets, boiled carrot cubes, onion cubes, honey, lemon juice, chopped basil, salt freshly ground black pepper (kalimirch)] | 10 mins | 0 mins | [Toss & Mix Salads (No cooking), Healthy Heart Salads Raitas, Healthy Heart International Recipes] | 4Makes 4 servings | NA | Salads are ambrosia to health-conscious folks, as they offer variety in texture, flavour and colour without any worrisome ingredients! This Italian-Style Tossed Salad here is a healthy mix of assorted low-cal veggies, tossed with an exotic honey and basil dressing. The best part is that this heart-friendly fare can be put together in no time at all! | [Combine all the ingredients in a deep bowl and refrigerate till required., Toss the salad with the dressing and serve immediately.] | [Not Given] | italian-style-tossed-salad-5565r |
| rcp8648 | Italian Tomato Sauce ( Jain Recipe) | NA | NA | [tomatoes, bayleaves (tejpatta), peppercorns (kalimirch), chopped capsicum, tomato ketchup, sugar, dried oregano, oil, salt] | 10 mins | 25 mins | [Jain International, Italian Basic, Indian Dips / Sauces, Quick Indian Dips, Gravies & Sauces] | 1Makes 1 servings | Jain | Jains miss out on most sauces and dips as they contain onion and garlic. Here is a jain-friendly italian tomato sauce, in which capsicum along with motley spices and herbs complement the natural flavour of juicy tomatoes, to ensure a wonderful flavour and aroma. Prepare and store this sauce for use with various snacks, pizzas, pastas, and such. | [Put the tomatoes in a vesselful of boiling water for about 10 minutes., Peel, cut into quarters and deseed the tomatoes., Chop finely and keep the tomato pulp aside., Heat the oil in a pan, add the bayleaves and peppercorns and sauté for a few seconds., Add the capsicum and sauté for a few minutes., Add the tomato pulp and allow it to simmer for 10 to 15 minutes until the sauce reduces a little., Add the tomato sauce, sugar and salt and simmer for some more time., Finally, add the oregano and mix well. Remove the bayleaves and peppercorns and discard., Use as required.] | [Energy, 460 cal, Protein, 11.6 g, Carbohydrates, 41.2 g, Fiber, 6.8 g, Fat, 30.8 g, Cholesterol, 0 mg, Sodium, 720.3 mg] | italian-tomato-sauce---jain-recipe-8648r |
| rcp375 | Italiano Salad | NA | NA | [macaroni, tomato deseeded and cubed, capsicum cubed, spring onions with greens chopped, oil, Vinaigrette Dressing dried oregano Curry Sauce, stuffed olives] | 20 min. | 15 min. | [Indian Salads with dressing, Wholesome Salads (Salads that make a meal)] | 6Serves 6. | Indian | This oregano-flavoured macaroni salad is sure to please pasta lovers. | [Boil the macaroni in sufficient water along with 1/2 teaspoon of salt and 1 tablespoon of oil. Drain thoroughly, wash and cool., Add the remaining salad ingredients and mix., Put in the refrigerator., Just before serving, add the dressing and toss., Serve cold, garnished with olives.] | [Energy, 81 cal, Protein, 1.5 g, Carbohydrates, 7.1 g, Fiber, 1.3 g, Fat, 5.2 g, Cholesterol, 0 mg, Vitamin A, 208 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 31.7 mg, Folic Acid, 7.7 mcg, Calcium, 20 mg, Iron, 0.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 2.5 mg, Potassium, 71.8 mg, Zinc, 0.2 mg] | italiano-salad-375r |
| rcp33990 | Italiano Salad ( Soups and Salads Recipe ) | NA | NA | [salad oil, vinegar, mustard (rai / sarson) powder, sugar, salt, macaroni, tomato cubes, capsicum cubes, chopped spring onions, vinaigrette dressing, stuffed olives] | 15 mins | 0 mins | [Italian Salads, Indian Salads with dressing, Toss & Mix Salads (No cooking)] | 5Makes 4 to 6 servings | Indian | A cold macaroni salad with vinaigrette dressing is just perfect salad to make if your meal theme is italian. Chunky cubes of tomato, capsicum, chopped spring onions and olives add in various flavours and textures to the macaroni. You could sprinkle some oregano into it too. Serve chilled and watch your loved ones take second helpings! | [Combine all the ingredients in a bowl, mix well and refrigerate for at least an hour., Combine all the ingredients in a bowl, mix well and refrigerate for at least an hour., Just before serving, add the dressing and toss well., Serve chilled garnished with olives.] | [Energy, 214 cal, Protein, 1.2 g, Carbohydrates, 7 g, Fiber, 1 g, Fat, 20.2 g, Cholesterol, 0 mg, Vitamin A, 304.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 25.5 mg, Folic Acid, 5.8 mcg, Calcium, 13 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 2 mg, Potassium, 43 mg, Zinc, 0.1 mg] | italiano-salad--soups-and-salads-recipe--33990r |
| rcp43026 | Iyengar Bakery Style Eggless Rava Cake | Snacks | NA | [semolina (rava / sooji), oil, flavoured curds (dahi), vanilla extract, powdered sugar, milk, plain flour (maida), baking powder, baking soda] | 10 mins | 0 mins | [South Indian Sweets, Indian Snacks for Entertaining, Sweet Snacks, Evening Tea Snacks, Indian style Eggless Cakes, Raksha - Bandhan, Christmas] | 16Makes 16 slices | South Indian | Iyengar bakery style rava cake | eggless semolina cake | suji cake | with 22 amazing images. Iyengar bakery style rava cake is a basic eggless tea time cake. Learn how to make Iyengar bakery style rava cake | eggless semolina cake | suji cake | In India, semolina is known as rava, suji, or sooji. Hence this cake is also known as sooji cake or suji cake! This suji cake is famous from the popular Iyengar bakery. This Indian version of the semolina cake is egg-free and made with the best available local ingredients. This eggless rava cake is an incredibly easy cake recipe for beginners. It is sweet, dense, and super moist. It can also be enjoyed in the evening with hot cup of tea. Tips to make rava cake: 1. Make sure to use fresh curd to make this recipe. 2. You can use fine or medium size variety of semolina to make this recipe. 3. Instead of oil you can use melted butter to make this recipe. Enjoy Iyengar bakery style rava cake | eggless semolina cake | suji cake | with detailed step by step photos. | [To make the iyengar bakery style rava cake, in a deep bowl, add oil, curd, vanilla extract, powdered sugar, rava and milk., Whisk well and cover with a lid and keep aside for 20 minutes., Now add plain flour, baking powder and baking soda and whisk well., Pour the batter into a greased and lined tin and bake in a pre-heated oven at 180° c (360°f) for 30 to 35 minutes., Remove, demould and cool completely. Cut into equal slices., Serve the iyengar bakery style rava cake.] | [Energy, 146 cal, Protein, 2.2 g, Carbohydrates, 21.9 g, Fiber, 0 g, Fat, 5.5 g, Cholesterol, 3 mg, Sodium, 66.5 mg] | iyengar-bakery-style-eggless-rava-cake-43026r |
| rcp5610 | Jacket Potatoes with Broccoli and Red Pepper | Snacks | Veg | [par-boiled potatoes, salt, chopped broccoli, red capsicum, butter, whole wheat flour (gehun ka atta), milk, salt freshly ground black pepper (kalimirch), garlic (lehsun) paste, dry red chilli flakes (paprika)] | 5 mins | 6 mins | [Indian Snacks for Entertaining, Baked Snacks, Baked, No Cooking Veg Indian, Indian Birthday Party, Western Party] | 6Makes 6 jacket potatoes | Indian | Whenever you complain of excessive hair fall, you are told – time and again – to eat more dates and spinach to top up on iron. While this is true, the fact is you need a couple of other ingredients like calcium and vitamin C also to grow and strengthen hair. Here is an innovative preparation of Jacket Potatoes with Broccoli and Red Pepper, which helps you meet these nutritional requirements in a lip-smacking way. Here, a thoughtful combination of vegetables that complement each other well in texture and flavour come together in a healthy white sauce made with whole wheat flour instead of maida, all set to meet your nutritional needs tastefully. | [Heat 1 tsp of butter in a broad non-stick pan, add the whole wheat flour and cook no a medium flame for a few seconds, while stirring continuously., Add the milk, mix well and cook on a medium flame for 1 minute, while stirring continuously. ., Add the salt and pepper and mix well. Keep aside., Heat the remaining 1 tsp of butter in a broad non-stick pan, add the garlic paste and sauté on a medium flame for a few seconds., Add the broccoli, red pepper, chilli flakes and little salt and sauté on a medium for 2 minutes., Add the whole wheat flour-milk mixture, mix well and cook on a medium flame for 1to 2 minutes, while stirring continuously., Divide the mixture into 6 equal portions. Keep aside., Cut each boiled potato into 2 halves horizontally., Scoop the potato halves, using a spoon so that a depression is created for the filling., Sprinkle some salt over each potato halve and fill each potato halve with one portion of the filling., Align the potatoes on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 8 to10 minutes., Serve immediately.] | [Energy, 92 kcal, Protein, 2.4 gm, Carbohydrates, 13.8 gm, Fat, 2.6 gm, Vitamin C, 44.4 mg, Calcium, 67.2 mg] | jacket-potatoes-with-broccoli-and-red-pepper-5610r |
| rcp41657 | Jackfruit Kofta Curry, Kathal Kofta Curry | Lunch | Veg | [chopped and deseeded jackfruit (kathal / phanas), besan (bengal gram flour), green chilli paste, chopped ginger (adrak), salt, oil, oil, chopped onions, coriander (dhania) powder, chilli powder, garam masala, turmeric powder (haldi), chopped tomatoes, salt, whisked curds (dahi), chopped coriander (dhania), chopped coriander (dhania)] | 25 mins | 50 mins | [Punjabi Sabzis, Sabzis with Gravies, Traditional Indian Sabzis, Indian Party, Non-stick Pan, Non Stick Kadai Veg, Lunch Sabzi] | 6Makes 6 servings | Punjabi | jackfruit kofta curry recipe | Indian style kathal kofta curry | kathal ke kofte | raw jackfruit kofta curry | with 35 amazing images. jackfruit kofta curry recipe | Indian style kathal kofta curry | kathal ke kofte | raw jackfruit kofta curry is a unique style of Indian sabzi. Learn how to make Indian style kathal kofta curry. To make jackfruit kofta curry, heat enough water in a deep non-stick pan. Add the jackfruit and salt, mix well and cook on a medium flame for 16 minutes or till they turn soft, while stirring it occasionally. Drain the water using a strainer. Transfer the jackfruit in a deep bowl and mash it using a potato masher. Add the besan, green chilli paste, ginger and salt and mix very well to form a dough. Divide the dough into 14 equal portions and shape each portion into a ball. Heat the oil in a deep non-stick pan and deep-fry, a few koftas at a time, on a medium flame till they turn golden brown in colour from all sides. Drain on an absorbent paper and keep aside. Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 6 minutes. Add the coriander powder, chilli powder, garam masala and turmeric powder and sauté on a medium flame for 1 minute. Add the tomatoes and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add ¾ cup of water, mix well and cook on a medium flame for 5 minutes, while mashing it lightly with the back of a spoon. Switch off the flame, cool it slightly and blend it in a mixer till smooth. Transfer the mixture into the same deep non-stick pan, add ½ cup of water and curd, mix well and cook on a slow flame for 1 minute, while stirring continuously. Add the prepared jackfruit koftas, and coriander, mix gently, cover it with a lid and cook on a medium flame for 2 minutes, while stirring it occasionally. Serve hot garnished with coriander. When the jackfruit season is in, everybody clamours for the fruit, but only the wise know the value of the raw form! Raw jackfruit has a rustic taste, which if handled properly gives rise to many wondrous recipes. While many people use the kathal to make sabzis, we offer you yet another choice – the Indian style kathal kofta curry. The kathal ke kofte has a very different mouth-feel because of the texture of the jackfruit. These unique but tasty koftas are then used to make a delicious curry that is perked up with a range of spice powders in perfect proportions. The different texture and peppy flavour of the Indian style kathal kofta curry is really uplifting and will make your meal a memorable one. Try other jackfruit recipes like Kathal Dry Sabzi or Mustard Masala Jackfruit. Tips for jackfruit kofta curry. 1. Ensure to mash the jackfruit well so you get uniform shaped koftas. 2. After adding the curd in making the gravy remember to cook on a slow flame and also stir continuously so the curd doesn’t split. 3. Add the koftas to the gravy just before serving. Enjoy jackfruit kofta curry recipe | Indian style kathal kofta curry | kathal ke kofte | raw jackfruit kofta curry | with step by step photos. | [Heat enough water in a deep non-stick pan. Add the jackfruit and salt, mix well and cook on a medium flame for 16 minutes or till they turn soft, while stirring it occasionally., Drain the water using a strainer., Transfer the jackfruit in a deep bowl and mash it using a potato masher., Add the besan, green chilli paste, ginger and salt and mix very well to form a dough., Divide the dough into 14 equal portions and shape each portion into a ball., Heat the oil in a deep non-stick pan and deep-fry, a few koftas at a time, on a medium flame till they turn golden brown in colour from all sides., Drain on an absorbent paper and keep aside., Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 6 minutes., Add the coriander powder, chilli powder, garam masala and turmeric powder and sauté on a medium flame for 1 minute., Add the tomatoes and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add ¾ cup of water, mix well and cook on a medium flame for 5 minutes, while mashing it lightly with the back of a spoon., Switch of the flame , cool it slightly and blend it in a mixer till smooth., Transfer the mixture into the same deep non-stick pan, add ½ cup of water and curd, mix well and cook on a slow flame for 1 minute, while stirring continuously., Add the prepared jackfruit koftas, and coriander, mix gently, cover it with a lid and cook on a medium flame for 2 minutes, while stirring it occasionally., Serve hot garnished with coriander.] | [Energy, 180 cal, Protein, 5.1 g, Carbohydrates, 60 g, Fiber, 3.3 g, Fat, 7 g, Cholesterol, 2.7 mg, Sodium, 19.6 mg] | jackfruit-kofta-curry-kathal-kofta-curry-41657r |
| rcp4234 | Jaggery and Dried Ginger Balls | NA | Veg | [dried ginger (soonth) powder, grated palm jaggery (gur)] | 5 mins | 0 mins | [No Cooking Veg Indian, Stomach ache Indigestion Appetite Loss, Overcoming Digestive Problem during Lactation] | 12Makes 12 mini balls | Indian | What fun it is when we feast, but oh, the agony of a stomach ache after that is just so unbearable! Not to worry, here is a tasty antidote for stomach ache due to indigestion or flatulence. The combination of spicy ginger powder with sweet jaggery is a real treat to the taste buds, but more importantly these two magic ingredients activate the digestive enzymes and help to cleanse the intestinal tracts too, which makes the Jaggery and Dried Ginger Balls a great antidote for stomach ache. You can prepare some of these balls and keep them handy, to have two portions daily before going to bed for a few days till you are fine. | [Combine both the ingredients in a bowl and mix well., Divide the mixture into 12 equal portions and shape each portion in between your palms into a ball., Serve immediately or store in an air-tight container and use as required within a week.] | [Energy, 34 cal, Protein, 0 g, Carbohydrates, 8.6 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | jaggery-and-dried-ginger-balls-4234r |
| rcp1690 | Jaggery Dosa | BreakFast | NA | [grated jaggery (gur), rice flour (chawal ka atta), whole wheat flour (gehun ka atta), cardamom (elaichi) powder, coconut, ghee] | 10 mins | 30 mins | [South Indian, Jain Paryushan, Different Types of Dosa, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Onam recipes, Kerala Onam Sadya, Paryushan] | 12Makes 12 dosas (12 dosa ) | Kerala | jaggery dosa recipe | vella dosa | instant wheat flour jaggery dosa | Indian style rice jaggery dosa | jaggery dosa is a sweet South Indian style dosa which can be served as a Breakfast or Evening Tea Snack. Learn how to make instant wheat flour jaggery dosa. To make jaggery dosa, combine jaggery, rice flour, whole wheat flour, cardamom powder and coconut in a deep bowl, add 2 cups of warm water and mix well using a whisk to form a batter of the pouring consistency. Cover with a lid, keep aside for 10 minutes and mix very well. Heat a non-stick tava (griddle) and grease it lightly using a little ghee. Pour a ladleful of the batter on it and spread it evenly in a circular motion to make 200 mm. (8”) diameter round circle. Smear a little ghee over it and along the edges and cook on a medium flame till the dosa turns brown in colour from both the sides. Fold it over to make a semi-circle. Serve immediately. Easy and quick vella dosa made with a combination of flours and jaggery, perked up with grated coconut and spiced up with cardamom! The pleasantly sweet aroma of the dosa being cooked on the hot tava is sure to bring all the family members on the dining table. An easy-to-prepare yet rich preparation, this Indian style rice jaggery dosa is only mildly sweet, so can be served as a teatime snack. This is fit for even a grand dinner menu if you could make a nice sweet and savoury dosa platter by serving this with regular dosa, masala dosa or uttapa. One good thing about the instant wheat flour jaggery dosa is that it does not require any fermentation, so you can make it quickly anytime you need – say, when your kids come back home hungry. Tips for jaggery dosa. 1. Grate the jaggery finely as it has to melt with the warm water. Thickly grated or chopped might lead to lump formation. 2. A pinch of salt in this sweet preparation would further enhance its taste. 3. Remember that it must be had immediately before it hardens. Enjoy jaggery dosa recipe | vella dosa | instant wheat flour jaggery dosa | Indian style rice jaggery dosa | with photos and recipe below. | [Combine all the ingredients in a deep bowl, add 2 cups of warm water and mix well using a whisk to form a batter of the pouring consistency. Cover with a lid, keep aside for 10 minutes and mix very well., Heat a non-stick tava (griddle) and grease it lightly using a little ghee., Pour a ladleful of the batter on it and spread it evenly in a circular motion to make 200 mm. (8”) diameter round circle., Smear a little ghee over it and along the edges and cook on a medium flame till the dosa turns brown in colour from both the sides., Fold it over to make a semi-circle., Repeat steps 3 to 5 to make 11 more dosas., Serve immediately.] | [Energy, 112 cal, Protein, 1.8 g, Carbohydrates, 18.6 g, Fiber, 1.7 g, Fat, 3.6 g, Cholesterol, 0 mg, Sodium, 2.5 mg] | jaggery-dosa-1690r |
| rcp38425 | Jaggery Pancakes | Snacks | Veg | [grated jaggery (gur), rice flour (chawal ka atta), green chilli paste, salt, oil] | 5 mins | 15 mins | [Indian Veg Recipes, Breakfast Chillas, Indian Pancakes, Quick Evening Snacks, Indian Snacks for Entertaining, Sweet Snacks, Indian Pancakes, Jain Snacks] | 15Makes 15 mini pancakes. | Jain | jaggery pancakes recipe | eggless jaggery rice flour Indian pancakes | gur chawal ka atta pancake | no sugar 3 ingredient sweet savoury pancake | with 30 amazing images. jaggery pancakes recipe is a sweet and savoury Indian pancake. Learn to make eggless jaggery rice flour Indian pancakes. An enticingly spicy-sweet jaggery pancake made of a quick-mix rice flour batter sweetened with jaggery and spiced up with green chilli paste. Jaggery, which has a more rustic flavour, colour and aroma than white sugar lends the jaggery pancakes an intense aroma on cooking, which is sure to draw everybody to the table like bees to honey! The trick of the eggless jaggery rice flour Indian pancakes is to make jaggery water which adds to the aroma of the pancake instead of directly adding jaggery to the batter. You can substitute rice flour with whole wheat flour to make jaggery pancakes. Pro tips for jaggery pancakes. 1. You can cook the savoury sweet jaggery pancakes on a tava as well. 2. Mix batter well with a whisk so that no lumps remain. 3. Jaggery pancakes are soft to eat and easy for those who have problems chewing food. 4. As pancakes are made from rice flour, they may stick a bit to the pan while cooking as it has high starch content. Enjoy jaggery pancakes recipe | eggless jaggery rice flour Indian pancakes | gur chawal ka atta pancake | no sugar 3 ingredient sweet savoury pancake | with step by step photos. | [To make jaggery pancakes, we will first heat water in a pan, add jaggery, boil and stir to make jaggery water., Make a batter by putting rice flour and jaggery water in a bowl. Whisk well to break all lumps., Add green chilli paste, salt and mix well., Heat a non-stick mini uttapam pan and grease it with little oil. Pour a spoonful of batter in each uttapa mould to make a 75 mm. (3") diameter round., Cook on a medium flame on one side for 30 seconds and brush the top with oil. Flip over and cook the other side the same way. Cook till they turn golden brown in colour from both sides., Serve jaggery pancakes immediately.] | [Energy, 49 cal, Protein, 0.3 g, Carbohydrates, 5.9 g, Fiber, 0.1 g, Fat, 2.6 g, Cholesterol, 0 mg, Sodium, 0 mg] | jaggery-pancakes-38425r |
| rcp7551 | Jain Dal Makhani, No Onion No Garlic Dal Makhani | Dinner | NA | [urad (whole black lentil), rajma (kidney beans), cumin seeds (jeera), green chillies, cinnamon (dalchini), cloves (laung / lavang), cardamoms (elaichi), chilli powder, turmeric powder (haldi), dried ginger (adrak), tomato pulp, fresh cream, butter, salt, chopped coriander (dhania), butter] | 15 mins | 30 mins | [Jain Dal, Jain Kadhi, Popular Dals from all over India, Celebration Dals, Indian Party, Dal for lunch, Indian lentils for lunch, North Indian Dinner] | 6Makes 6 servings | Jain | jain dal makhani recipe | no onion no garlic dal makhani | Indian dal makhani without onion garlic | jain dal makhani restaurant style | with 29 amazing images. jain dal makhani recipe | no onion no garlic dal makhani | Indian dal makhani without onion garlic | jain dal makhani restaurant style is the world famous Dal Makhani now in a Jain style. Learn how to make no onion no garlic dal makhani. To make jain dal makhani, clean, wash and soak the whole urad and rajma overnight. Drain and keep aside. Combine the dals and salt with 2 cups of water and pressure cook till the dals are overcooked. Whisk well till the dal is almost mashed. Heat the butter in a pan and add the cumin seeds. When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamom and sauté well. Add the chilli powder, turmeric powder, dry ginger powder and tomato pulp and cook over a medium flame till the oil separates from the tomato gravy. Add the dal mixture, ¾ cup of water and salt if required and simmer for 10 to 15 minutes. Add the cream and mix well. Serve hot garnished with the coriander and butter. This Indian dal makhani without onion garlic is for all the Jain fans who wish to enjoy Punjabi cuisine. Believe it or not this Jain version of dal has its noteworthy flavours and aroma from the variety of Indian spices added in this dal. A tempering of whole spices adds a lot of punch to this dal recipe, while fresh tomato pulp adds enough tang and cream balances it very well by imparting a pleasant sweetness to jain dal makhani restaurant style. And do not miss out on using butter to temper this no onion no garlic dal makhani and at the end add fresh cream as this truly justifies its name. All this together makes this xxxxdal makhani a tongue-tickling preparation which is best served with paratha or steamed rice. Tips for jain dal makhani. 1. Rajma takes extra time to cook, so you may need 7 to 8 whistles to cook in a pressure cooker. 2. For true makhani flavour, use readymade fresh cream and not the cream obtained from boiling milk. 3. If you are serving it later, you may need to add a little water to adjust the consistency of the dal and re-heat it before serving. Enjoy jain dal makhani recipe | no onion no garlic dal makhani | Indian dal makhani without onion garlic | jain dal makhani restaurant style | with step by step photos. | [To make jain dal makhani, clean, wash and soak the whole urad and rajma overnight. Drain and keep aside., Combine the dals and salt with 3 cups of water and pressure cook for 7 whistles or until the dals are overcooked. Whisk well and keep aside., Heat the butter in a deep pan and add the cumin seeds., When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamom and sauté on a medium flame for few seconds., Add the chilli powder, turmeric powder, dry ginger powder and tomato pulp., Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Add the dal mixture, salt and ¾ cup of water and simmer for 10 to 15 minutes., Add the fresh cream, mix well and cook further for 2 minutes on medium flame., Serve the jain dal makhani hot garnished with the coriander and butter.] | [Energy, 182 cal, Protein, 6 g, Carbohydrates, 16.3 g, Fiber, 4.7 g, Fat, 10.5 g, Cholesterol, 15 mg, Sodium, 63.5 mg] | jain-dal-makhani-no-onion-no-garlic-dal-makhani-7551r |
| rcp40058 | Jain Pav Bhaji (using Raw Bananas) | Lunch | Veg | [whole dry kashmiri red chillies, boiled , peeled and mashed raw banana, butter, chopped capsicum, chopped tomatoes, chilli powder, pav bhaji masala, salt, boiled green peas, chopped coriander (dhania), lemon wedges, chopped coriander (dhania), ladi pav] | 20 mins | 17 mins | [Jain Subzi / Gravies, different kinds of pav bhaji, One Dish Vegetarian Meals, Indian Tiffin Box, Lunch box, Dabba, Sabzis with Gravies, Jain Subzis, Easy Vegetarian Curry] | 4Makes 4 servings | Jain | Jain pav bhaji recipe | Jain pav bhaji using raw bananas | healthy no onion, garlic, potatoes pav bhaji | with 40 amazing images. If you thought Pav Bhaji cannot be made without potatoes, then this Jain pav bhaji will be an eye-opener for you. Made with raw bananas and other vegetables spiced up with red chilli paste and pav bhaji masala, this delicious Jain pav bhaji tastes as wonderful as the original, especially after you garnish it with lemon juice and coriander. Hand-in-hand with buttered pav, this Jain pav bhaji is so delectable, you will actually feel a mild pinch of sorry deep down your heart when the plate becomes empty! The best part is that this is a healthy Jain pav bhaji. One serving has 117 calories for Jain pav bhaji making this good for diabetics, weight loss, healthy heart, pregnant women. Raw bananas used in Jain pav bhaji are good for the heart as they are rich in potassium. Rich in vitamin C, vitamin B6 and good for the kidney. Raw bananas are healthy and very good for people with diabetes. Jain Pav Bhaji is rich in Vitamin C, Vitamin B, Folic Acid, Iron, Fiber. pro tips for Jain pav bhaji. 1. Raw bananas when cooked taste like cooked potatoes. 2. Mash Jain pav bhaji lightly using a potato masher. The best time to mash is after cooking. 3. Soaking Kashmiri red chillies gives Jain pan bhaji a bright red colour. 4. Jain pav bhaji is best enjoyed hot, but it can also be stored in the refrigerator for up to 2 days. 5. You can add cauliflower florets to the Jain pav bhaji recipe. Enjoy Jain pav bhaji recipe | Jain pav bhaji using raw bananas | healthy no onion, garlic, potatoes pav bhaji | with step by step photos. | [Soak the kashmiri dry red chillies in a small bowl with enough warm water for 30 minutes. Drain well., Combine the soaked kashmiri red chillies with 5 tbsp of water in a mixer and blend to a smooth paste. Keep aside., To make jain pav bhaji, heat the butter in a deep non-stick kadhai, add the red chilli paste and sauté on a medium flame for 30 seconds., Add the capsicum and sauté on a medium flame for 1 minute., Add the tomatoes, chilli powder, pav bhaji masala, salt and ½ cup of water, mix well, cook on a medium flame for 7 to 8 minutes, while stirring occasionally., Mash it lightly using a potato masher., Add the green peas, raw bananas and 1/2 cup of water, mix well, cook on a medium flame for 5 to 7 minutes, while stirring occasionally., Mash lightly if you find any big pieces., Add the coriander and mix well., Serve the jain pav bhaji hot garnished with lemon and coriander and ladi pav.] | [Energy, 117 cal, Protein, 3.5 g, Carbohydrates, 14 g, Fiber, 4.2 g, Fat, 5.2 g, Cholesterol, 15 mg, Sodium, 69.8 mg] | jain-pav-bhaji--using-raw-bananas-40058r |
| rcp33424 | Jain Pav Bhaji ( Mumbai Roadside Recipes ) | Snacks | NA | [whole dry kashmiri red chillies, oil, butter, cumin seeds (jeera), chopped capsicum, chopped tomatoes, chilli powder, pav bhaji masala, salt, boiled cauliflower florets, hara vatana (dried green peas), boiled green peas, coriander (dhania), ladi pav, butter, pav bhaji masala, chopped coriander (dhania), butter, pappadam, lemon wedge, tomato slices] | 20 mins | 27 mins | [Jain Naashta, Jain Subzi / Gravies, Jain Snacks, different kinds of pav bhaji, Tava, Quick Sabzis] | 4Makes 4 plates | Jain | Jain Pav bhaji recipe | Jain Mumbai roadside Pav bhaji | no potato, garlic and onion Pav bhaji | with 25 amazing images. Our Jain Pav bhaji recipe is a perfect no potato, garlic and onion Pav bhaji for the Jains. There is so much demand for this, that on the streets you find the Jain Mumbai roadside Pav bhaji. Those who do not eat potatoes, onions and garlic do not have to go home hungry! Jain Pav bhaji is made using mashed peas and tomatoes. If you enjoyed this recipe of Jain Pav bhaji, then also check our other jain snack recipes. Learn how to make Jain Pav bhaji recipe | Jain Mumbai roadside Pav bhaji | no potato, garlic and onion Pav bhaji | with detailed step by step photos and video below. | [Deseed and soak the whole dry kashmiri red chillies in 1/3 cup of warm water., Drain them after an hour., Grind them to a smooth paste using approximately 3 tbsp of water. Keep aside., Heat the oil and butter on a large tava (griddle) or in a kadhai and add the cumin seeds., When the seeds crackle, add 2 tbsp of red chilli paste and sauté on a medium flame for one minute., Add the capsicum and sauté on a medium flame for a minute., Add the tomatoes, chilli powder, pav bhaji masala, salt and ½ cup of water, mix well and cook on a medium flame for 5 to 7 minutes or till the oil separates, while mashing continuously with a potato masher., Add the cauliflower, mashed hara vatana, green peas, coriander and 1/3 cup of water, mash well using a potato masher and cook on a medium flame for 5 to 7 minutes, while stirring continuously., Slit 2 pavs vertically and keep aside., Heat a large tava, add 2 tsp of butter and ¼ tsp of pav bhaji masala, mix well and slit open the pavs and place on it., Cook on a medium flame till they turn light brown and crisp on both the sides. (add more butter if required)., Place ¼th of the bhaji, 2 pavs, a few tomato slices, a lemon wedge and a papad on a plate., Top the jain pav bhaji with 1 tsp of butter and serve immediately garnished with coriander., Repeat with the remaining ingredients to make 3 more plates of jain pav bhaji., Pav bhaji masala is a spice blend, which is readily available under different brand names at most grocery stores.] | [Energy, 418 cal, Protein, 12.7 g, Carbohydrates, 59.1 g, Fiber, 5.2 g, Fat, 14.5 g, Cholesterol, 30 mg, Sodium, 123.3 mg] | jain-pav-bhaji--mumbai-roadside-recipes--33424r |
| rcp42616 | Jain Pizza Sauce | NA | NA | [olive oil, chopped tomatoes, chopped basil, dried oregano, dry red chilli flakes (paprika), jain tomato ketchup, freshly ground black pepper (kalimirch), chilli powder, sugar, salt] | 10 mins | 8 mins | [Jain International, Indian Dips / Sauces, Non-stick Pan] | 1Makes 1 cup (14 tbsp ) | Jain | Here's a classic Italian sauce, which can be enjoyed heartily by Jains as well. Chunky and warm on the palate, this tangy sauce gives a reverberating burst of flavour to any pizza it is used in. With the beautiful flavours of tomato and basil coursing through it, this sauce is also blissfully easy to make. It uses common ingredients and doesn't take too long to prepare. You can use it immediately on store it in an airtight container in the refrigerator. In the fridge it lasts for two days, but in the freezer it lasts for at least a month. Try other mouth-watering Jain recipes like American Chopsuey or Cheesy Pepper Rice. | [Heat the olive oil in a deep non-stick pan, add the tomatoes, mix well and cover with a lid and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Add the basil, mix well and cook on a medium flame for 1 minute., Add the oregano, chilli flakes, tomato ketchup, pepper powder, chilli powder, sugar and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Switch off the flame, let it cool completely, transfer to a mixer and blend till coarse., Store in an air- tight container in the freezer. Use as required.] | [Energy, 14 cal, Protein, 0.3 g, Carbohydrates, 1.4 g, Fiber, 0.5 g, Fat, 0.8 g, Cholesterol, 0 mg, Sodium, 5.1 mg] | jain-pizza-sauce-42616r |
| rcp41443 | Jain Vada Pav | Snacks | NA | [boiled , peeled and mashed raw banana, turmeric powder (haldi), chopped green chillies, chopped coriander (dhania), lemon juice, sugar, salt, oil, mustard seeds ( rai / sarson), asafoetida (hing), curry leaves (kadi patta), oil, besan (bengal gram flour), salt, ladi pavs, green chutney, khajur imli ki chutney, deep fried green chilli] | 20 mins | 25 mins | [Jain Naashta, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Monsoon, Indian Birthday Party, High Tea Party] | 6Makes 6 vada pavs | Jain | Mumbai’s very own burger, now made in Jain style! Vada Pav is part and parcel of Mumbai’s culture, a signature dish on its street food scene. While it usually uses potatoes, onions, ginger and other ingredients not used by Jains, this version substitutes potatoes with raw bananas. With flavour enhancers like green chillies and lemon juice, this Jain Vada Pav tastes just as awesome as the original, and you will not find anything amiss! Relish it in the typical Mumbai way, with deep-fried green chillies. You can also try other Jain-friendly recipes like Jain Pav Bhaji and Baked Layered Coconut Rice with Curry . | [Combine the raw bananas, turmeric powder, green chilies, coriander powder and lemon juice in a deep bowl and mix well., Heat the oil in a deep non-stick kadhai and add the mustard seeds., When the seeds crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds., Add the raw banana mixture, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside to cool completely., Divide the mixture into 6 equal portions and shape each portion into a round., Heat the oil in a deep non-stick kadhai, dip each vada in the prepared batter and deep-fry in hot oil, a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside., Slit a pav horizontally, apply a little green chutney and khajur imli ki chutney on the inner sides of the pav and stuff with a hot vada., Repeat with the remaining ingredients to make 5 more vada pavs., Serve immediately with deep fried green chillies.] | [Energy, 253 cal, Protein, 8.1 g, Carbohydrates, 40.5 g, Fiber, 3.4 g, Fat, 6.5 g, Cholesterol, 0 mg, Sodium, 22.4 mg] | jain-vada-pav-41443r |
| rcp8654 | Jain White Sauce | NA | NA | [butter, plain flour (maida), milk, salt, freshly ground black pepper (kalimirch)] | 5 mins | 7 mins | [Jain International, Pan] | 2Makes 1.5 cups | Jain | Jain white sauce is an alternative option for Jains. White sauce also known as béchamel sauce is one of the mother sauce made with milk, butter , refined flour , salt and pepper. Traditionally, the milk for white sauce is boiled with studded onion submerged into it, but our Jain white sauce recipe doesn’t have any onion. Jain white sauce is used as base for many Jain soups and international dishes. See detailed step by step photos of Jain white sauce recipe below. | [To make jain white sauce recipe, heat a pan and melt the butter in it., Add the flour and cook on a slow flame till frothy, while stirring continuously., Add the milk gradually and stir continuously till the sauce thickens., Add salt and pepper. Mix well and cook for a minute keep aside., You can store jain white sauce in the refrigerator, in an air-tight container for 4-5 days.] | [Energy, 392 cal, Protein, 9.9 g, Carbohydrates, 18.9 g, Fiber, 0 g, Fat, 26.1 g, Cholesterol, 0 mg, Vitamin A, 835 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.2 mg, Vitamin B3, 0.5 mg, Vitamin C, 2 mg, Folic Acid, 11.2 mcg, Calcium, 422.8 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 171.3 mg, Potassium, 199.8 mg, Zinc, 0.1 mg] | jain-white-sauce-8654r |
| rcp42700 | Jalapeno Mayo Balls, Party Starter Recipe | Snacks | NA | [boiled peeled and grated potatoes, cumin seeds (jeera) powder, dried mango powder (amchur), chaat masala, chilli powder, salt, mayonnaise, chopped jalapenos, freshly ground black pepper (kalimirch), plain flour (maida), salt, water, bread crumbs, oil] | 15 mins | 10 mins | [Italian Starters, Deep-fried Indian Starters, Evening Tea Snacks, Christmas, Kitty Party Snacks] | 8Makes 8 balls (8 ball ) | Indian | Jalapeno Mayo Balls is a unique party starter, in which you can actually recognize three exciting different layers. Right at the heart of these balls is a gooey mixture of mayonnaise and jalapeno, where you can experience the interplay between creamy mayo and pungent jalapeno. Atop that is a layer of potatoes, interestingly flavoured with tangy amchur and chatpata chaat masala. The first impression, however, comes from the crisp outer layer of maida and bread crumbs, which really shakes awake your taste buds. Different, and guaranteed to please all, the Jalapeno Mayo Balls is sure to earn you several compliments. Enjoy how to make Jalapeno Mayo Balls recipe with detailed step by step photos and video. | [Combine all the ingredients in a deep bowl and mix well. Keep aside., To make jalapeno mayo balls recipe, divide the potato covering mixture into 8 equal portions and shape each portion into small rounds., Gently flatten it and press gently in the center so as to make a depression and place a little stuffing in the centre., Bring all the sides together, seal them completely and roll them again lightly so as to get a smooth finish., Dip each ball into the prepared plain flour batter and roll it in bread crumbs till they are evenly coated from all the sides., Refrigerate for at least 15 minutes so deep-frying becomes easier., Heat the oil in a deep non-stick pan and deep-fry 3 to 4 balls at a time on a medium flame till they turn golden brown in colour from all the sides., Drain the jalapeno mayo balls on an absorbent paper., Serve immediately.] | [Energy, 108 cal, Protein, 1.6 g, Carbohydrates, 15.5 g, Fiber, 0.4 g, Fat, 4.7 g, Cholesterol, 0 mg, Sodium, 46.5 mg] | jalapeno-mayo-balls-party-starter-recipe-42700r |
| rcp41768 | Jalapeno Olive Butter | NA | NA | [chopped jalapenos, chopped black olives, oil, soft butter] | 5 mins | 0 mins | [Side Dishes, Sandwich Recipes, Indian Dips / Sauces, Indian Butter, High Tea Party] | Makes 0.50 cup (7 tbsp ) | Indian | Jalapeno and black olive are both ingredients that have an interestingly sharp flavour. When these are added to pleasant tasting, lusciously soft butter, you get a spread with a fabulous flavour that is spicy in a very balanced sort of way. You can use the Jalapeno Olive Butter to make pastas , noodles and rice, or you can use it as an interesting spread for your toast, Sandwiches or rolls. It is sure to add a lot of josh to the meal with its fantastic taste. Store it in the fridge when not in use, so that it can be kept fresh for 15 days. You can also try other recipes like Pasta and Ladi Pav Garlic Bread . | [Combine all the ingredients in a deep bowl and mix well., Transfer the flavoured butter onto a 300mm. (12") x 250mm. (10") butter paper and roll it tightly towards the other end to form a cylindrical roll., Twist both the ends of the roll and refrigerate for at least 30 minutes., Spread a little butter on toasted bread slices and serve immediately or store refrigerated and use as required.] | [Energy, 111 cal, Protein, 0 g, Carbohydrates, 0 g, Fiber, 0.1 g, Fat, 12.4 g, Cholesterol, 30.4 mg, Sodium, 100.3 mg] | jalapeno-olive-butter-41768r |
| rcp185 | Jalebi Paratha | NA | NA | [whole wheat flour (gehun ka atta), ghee, salt, whole wheat flour (gehun ka atta), ghee, ghee] | 5 mins | 25 mins | [Punjabi roti recipes | Punjabi parathas, Jain Rotis, Jain Parathas, Parathas, Indian Tawa, Tava] | 7Makes 7 parathas | Punjabi | Wonder why this paratha is called Jalebi Paratha when there is nothing sweet about it? Well, just have a look at the way it is rolled and you will understand why. Indeed, this delectable paratha requires some deft handwork in rolling it, first like a Swiss roll, and then into a flat paratha. Applying ghee between the layers gives a crisp and layered texture to this special paratha. Although it might seem a little tough on first try, you will get the hang of it very soon, and in fact, you will start enjoying the unique process. Relish these Jalebi Parathas with a spicy accompaniment like Kadhai Paneer or Vegetable Kolhapuri . | [Combine the whole wheat flour, 2 tbsp ghee and salt, mix well and knead into a soft dough using enough lukewarm water., Divide the dough into 7 equal portions., Roll a portion of the dough into a 200 mm. (8”) diameter circle using a little whole wheat flour for rolling., Spread 1 tsp of ghee evenly over it., Sprinkle a little whole wheat flour evenly over it and spread it lightly., Fold from one end to the other to make pleats like a fan, while gently pressing them in between., Roll it over again from one end to the other end to form a swiss roll and seal the open end tightly at the bottom in the centre., Turnover the swiss roll so that the sealed side faces upwards and again gently roll into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the paratha, using a little ghee, till golden brown spots appear on both the sides., Remove on a plate and press it gently from the sides towards the centre to make the layers more visible in the paratha., Repeat steps 3 to 10 to make 6 more parathas., Serve immediately.] | [Energy, 205 cal, Protein, 4.5 g, Carbohydrates, 27 g, Fiber, 4.5 g, Fat, 9.4 g, Cholesterol, 0 mg, Sodium, 7.4 mg] | jalebi-paratha-185r |
| rcp22152 | Jalfrazie Layered Brown Rice (zero Oil, Low Calorie and Diabetic) | NA | NA | [chopped and boiled mixed vegetables carrots, cauliflower florets sweet corn kernel, sliced spring onions whites, sliced capsicum, chopped tomatoes, tomato puree, tomato ketchup, turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, garam masala, cornflour, salt, sugar, vinegar, brown rice, low fat milk, chopped spring onion greens] | 20 mins | 25 mins | [Punjabi Pulao | Punjabi Rice, Biryani, Low Cal Rice Recipes, Baked, Saute, Indian Party, Oven, Non-stick Pan] | 6Makes 6 servings | Punjabi | Jalfrazie is a combination of veggies flavoured with a sweet and sour gravy. The usp of this recipe however is the brown rice. Since it is not milled, its outer covering or bran that is rich in fibre is kept intact, making it a healthy and diabetic-friendly ingredient. It is good for weight-watchers too. Brown rice requires more water and takes more time to cook as compared to normal rice and so you need a little patience while preparing this recipe. Yet, believe me; every minute spent is worth the effort! | [Heat a deep non-stick pan on medium flame and when hot, add the spring onion whites and dry roast on a slow till the onions turn slightly brown., Add the capsicum and dry roast on a slow flame for 1 more minute., Add the tomatoes and 2 tbsp of water and cook on a medium flame for 2 minutes or till the tomatoes soften., Add the tomato purée, tomato ketchup, turmeric powder, chilli powder, coriander-cumin seeds powder and garam masala, mix well and cook on a medium flame for 30 seconds., Add the cornflour mixture, mix well and again cook on a medium flame for 1 minute, while stirring continuously., Add the salt, sugar and vinegar, mix well and cook on a medium flame for 1 more minute., Add the mixed vegetables, mix well and cook on a medium flame for another 1 to 2 minutes. Keep aside., Divide the brown rice into 2 equal portions and spread one portion of the brown rice evenly in an oven-proof bowl., Pour the jalfrazie over it and spread it evenly., Finally spread the remaining brown rice evenly over the jalfrazie., Sprinkle milk over it evenly and cover with a oven-proof lid., Bake in a pre-heated oven at 180°c (360°f) for 10 to 15 minutes or microwave on high for 2 to 3 minutes., Serve hot garnished with spring onions greens., To make 3 cups of cooked brown rice, boil enough water in a deep pan, add the salt, 1 tsp of oil and 1 cup of soaked and drained brown rice and cook till the rice is 85% cooked. Drain completely and use as required.] | [Energy, 343 cal, Protein, 8.1 g, Carbohydrates, 71.8 g, Fiber, 4.6 g, Fat, 2.5 g, Cholesterol, 0 mg, Sodium, 40.1 mg] | jalfrazie-layered-brown-rice-zero-oil-low-calorie-and-diabetic-22152r |
| rcp40863 | Jaljeera, Jal Jeera | BreakFast | Veg | [jal jeera powder, lemon juice, boondi] | 5 mins | 0 mins | [Punjabi Breakfast, Indian Drinks / Sharbats, No Cooking Veg Indian, Indian Party] | 4Makes 4 glasses | Punjabi | One of the tastiest and most effective refreshments to have on a hot summer’s day, the Jaljeera is a tangy and spicy drink with strong shades of lemon, cumin seeds and black salt. Topped with crispy boondis, the Jaljeera can be enjoyed any time of the day, especially with a crispy snack or a sumptuous meal. | [Combine all the ingredients in a deep bowl along with 4 cups of chilled water., Pour the drink into 4 individual glasses and serve immediately topped with boondi.] | [Energy, 69 cal, Protein, 1.9 g, Carbohydrates, 5.5 g, Fiber, 1.4 g, Fat, 4.3 g, Cholesterol, 0 mg, Sodium, 6.5 mg] | jaljeera-jal-jeera-40863r |
| rcp2285 | Jam Biscuits | NA | NA | [raspberry jam, plain flour (maida), cornflour, salt, butter, powdered sugar, plain flour (maida)] | 10 mins | 0 mins | [eggless Biscuits, Baked, Christmas, Children's Day, Indian Birthday Party, High Tea Party, Oven] | 8Makes 8 biscuits | Indian | Melt-in-the-mouth buttery biscuits made of a unique blend of plain flour and cornflour are sandwiched with tongue-tickling raspberry jam to make everybody’s favourite Jam Biscuits. The sight of the fruit jam peeping out of a hole in the biscuits adds to the visual appeal of these biscuits making them just too irresistible. You can store these biscuits in an airtight container to enjoy whenever you wish. You can also surprise your kids by packing a few of these in their snack box . | [Combine the plain flour, cornflour and salt in a deep bowl and mix well., Add the butter and rub the mixture with your fingertips., Add the sugar and mix well using a spatula., Add approx. 3 tbsp of ice-cold water to make a dough., Put the dough in the refrigerator for 15 minutes., Divide the dough into 2 equal portions., Dust the rolling board with plain flour and roll a portion of the dough into a 175 mm. (7”) and (1/4") thickness diameter circle., Cut with a round biscuit cutter to get 8 portions., Repeat steps 7 and 8 to get 8 more circles. Make a hole in the centre of these 8 circles with help of an apple corer or any other cutter with a small hole., Place all the circles on a baking tray and bake in a pre-heated oven at 160ºc ( 320ºf) for 25 minutes.] | [Energy, 153 cal, Protein, 2.1 g, Carbohydrates, 63.2 g, Fiber, 0.6 g, Fat, 4.6 g, Cholesterol, 0 mg, Vitamin A, 171.6 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.9 mg, Vitamin C, 0.5 mg, Folic Acid, 13.8 mcg, Calcium, 12.3 mg, Iron, 0.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 46.8 mg, Potassium, 40.6 mg, Zinc, 0.2 mg] | jam-biscuits-2285r |
| rcp40797 | Jam Filled Chocolates, Strawberry Jam Stuffed Chocolates | NA | NA | [strawberry jam, chopped dark chocolate] | 5 mins | 1 mins | [Chocolate Dessert, Chocolates Desserts, Christmas, Children's Day, Valentines Day Indian recipes, Indian Birthday Party, Western Party] | 11Makes 11 chocolates | Indian | jam filled chocolates recipe | strawberry jam stuffed chocolates | homemade strawberry jam chocolate | easy Indian strawberry chocolate | with 14 amazing images. jam filled chocolates recipe | strawberry jam stuffed chocolates | homemade strawberry jam chocolate | easy Indian strawberry chocolate is a quick fix chocolate recipe perfect for all occasions. Learn how to make strawberry jam stuffed chocolates. To make jam filled chocolates, put the jam in a bowl and mix well till smooth and keep aside. Put the dark chocolate in a microwave safe bowl and microwave on high for 1 minute. Mix well. Fill the depressions with melted chocolate in the chocolate mould using a tablespoon and tap the chocolate filled mould gently so that the chocolate coats the depressions evenly and no air gaps remain. Overturn the mould and tap it lightly so that all the excess chocolate gets poured out and only a thin layer of chocolate coats the depression of the mould. Clean the upper surface of the chocolate mould using a palette knife across the chocolate mould. Refrigerate the filled moulds for about 15 minutes. Fill each depression with the jam filling till it is ¾th full using a piping bag. Top it with the remaining melted chocolate evenly over the jam filling. Refrigerate for 30 minutes or till firm. Demould gently, serve or store in an air-tight container in the fridge. Delicate chocolate shells are packed with peppy strawberry jam to make a chocolaty treat that none can resist! These homemade strawberry jam chocolate are made with molten dark chocolate in order to complement the sweet and tangy jam. Using regular chocolate will make it overwhelmingly sweet. So make sure you use only dark chocolate for this recipe. The procedure of lining the moulds with chocolate might seem complicated but you will quickly get the hang of it once you start off! These yummy strawberry jam stuffed chocolates can be stored in the fridge in an airtight container for 3-4 days so you can lose yourself in its magic as and when you wish! Love easy Indian strawberry chocolate? Then satisfy your sweet tooth with an assortment of homemade chocolates like Rum and Raisin Chocolates, Candied Orange Chocolate, Fruit Filled Chocolate Cookies, Chocolate Truffles , Coffee Truffles, White Chocolate Praline Rocks and Chocolate Walnut Fudge Balls. Tips for jam filled chocolates. 1. Keep the dark chocolate refrigerated till use. Remove it from the refrigerator 15 minutes before use. 2. After cooking the chocolate in the microwave, it will melt. At this stage mix it well. No piece or lumps should remain behind. 3. After filling the chocolate mixture in the chocolate mould, tap it gently so that the chocolate coats the depressions evenly and no air gaps remain. 4. For smooth finished chocolates, remember to finally even it out using a palette knife. 5. Keep the chocolates refrigerated till use. 6. When strawberries are in season, make your own strawberry jam at home. Enjoy jam filled chocolates recipe | strawberry jam stuffed chocolates | homemade strawberry jam chocolate | easy Indian strawberry chocolate | with step by step photos. | [Put the jam in a bowl and mix well till smooth and keep aside., Put the dark chocolate in a microwave safe bowl and microwave on high for 1 minute. Mix well., Fill the depressions with melted chocolate in the chocolate mould using a tablespoon and tap the chocolate filled mould gently so that the chocolate coats the depressions evenly and no air gaps remain., Overturn the mould and tap it lightly so that all the excess chocolate gets poured out and only a thin layer of chocolate coats the depression of the mould., Clean the upper surface of the chocolate mould using a palette knife across the chocolate mould., Refrigerate the filled moulds for about 15 minutes., Fill each depression with the jam filling till it is ¾th full using a piping bag., Top it with the remaining melted chocolate evenly over the jam filling., Refrigerate for 30 minutes or till firm., Demould gently, serve or store in an air-tight container in the fridge.] | [Energy, 53 cal, Protein, 1.1 g, Carbohydrates, 10.1 g, Fiber, 0 g, Fat, 5.4 g, Cholesterol, 0 mg, Sodium, 0.7 mg] | jam-filled-chocolates-strawberry-jam-stuffed-chocolates-40797r |
| rcp2601 | Jam Pinwheels | Snacks | NA | [bread, butter, strawberry jam] | 5 mins | 0 mins | [Jain Naashta, Italian Desserts, French Side Dishes (Entreé), American Breakfast, Quick Evening Snacks, Indian Snacks for Entertaining, Sweet Snacks] | 18Makes 18 pieces | Jain | jam pinwheels recipe | strawberry jam pinwheel sandwich kids snack | Indian sweet pinwheels | how to make jam pinwheels | with 10 amazing images. jam pinwheels recipe | strawberry jam pinwheel sandwich kids snack | Indian sweet pinwheels | how to make jam pinwheels is one of the quick ways to make Sweet Treats, that will make your kids happy. Learn how to make strawberry jam pinwheel sandwich kids snack. To make jam pinwheels, cut all the sides of the bread, using a knife. Spread butter on each slice of bread. Spread a generous layer of jam over it. Place one slice of bread on a clean, dry surface and roll it up tightly. Repeat step 4 to make the remaining pinwheels. Cut each pinwheel into 3 equal portions. Serve immediately. Indian sweet pinwheels look really tempting, with alternating layers of bread and juicy strawberry jam, rolled up trendily and sliced into conveniently sized pinwheels. The joy of biting into a sweet treat comes to you in a handy snacky form! This strawberry jam pinwheel sandwich kids snack makes a yummy munchie as an after school treat. Adults can enjoy them at tea time with a hot cuppa of masala chai. Indeed, this is an indulgent treat that gives you child-like joy! Tips for jam pinwheels. 1. Firstly the use of fresh bread is of utmost importance in this recipe. This is necessary so the bread rolls up well. If the bread is old, there are chances that it might tear while rolling. 2. Ensure the butter has been removed from the refrigerator well in advance so it is soft and easy to spread. 3. Do not spread excess jam, else rolling might be difficult. 4. Serving it immediately is necessary to avoid sogginess. 5. You can try making the pinwheels using other flavours of jam or even a savoury combination of paneer and green chutney. Enjoy jam pinwheels recipe | strawberry jam pinwheel sandwich kids snack | Indian sweet pinwheels | how to make jam pinwheels | with step by step photos. | [To make jam pinwheels, cut all the sides of the bread, using a knife., Spread 1 tsp of butter on each slice of bread., Spread 1 tsp of jam over it., Place one slice of bread on a clean, dry surface and roll it up tightly., Repeat step 4 to make the remaining pinwheels., Cut each pinwheel into 3 equal portions., Serve the jam pinwheels immediately.] | [Not Given] | jam-pinwheels-2601r |
| rcp2343 | Jam Sauce | NA | NA | [strawberry jam, lemon juice] | 2 mins | 5 mins | [Indian Dips / Sauces, Jams, Basic Indian Dessert Recipes, Boiled Indian recipes, Non-stick Pan] | Makes 0.5 cup (14 tbsp ) | Indian | When you want a gooey, sweet and tangy sauce, pronto, reach out for the jam bottle! Yes, this delicious Jam Sauce is made within minutes by cooking jam with lemon juice. While we have made it with strawberry jam, you can choose any of your favourite flavours instead. Just make sure you use the sauce immediately as it will get very thick upon cooling. This Jam Sauce is perfect to apply on Vanilla Sponge Cake , Cookies / Biscuits and you can also top it on Ice-creams . | [Combine the jam, lemon juice and 2 tbsp of water in a broad non-stick pan, mix well and cook on a medium flame for 4 to 5 minutes, while stirring continuously., Use as required.] | [Energy, 33 cal, Protein, 0.1 g, Carbohydrates, 8 g, Fiber, 0.3 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.2 mg] | jam-sauce-2343r |
| rcp2293 | Jam Tarts | NA | NA | [tarts, mixed fruit jam, cornflour, chopped apples, chopped pears] | 15 mins | 7 mins | [Italian Desserts, Raksha - Bandhan, Christmas, Children's Day, Desserts for Entertaining, Indian Birthday Party, High Tea Party] | 10Makes 10 taarts | Indian | Kids love jam – and that makes this delicious snack cum dessert an all-time favourite with kids. Here, a mouth-watering mix of jam and fruits adorns crispy tarts. There is no baking or complex procedure involved in this recipe. A few minutes of cooking is all that it takes to prepare the fruit-jam filling. Top it on the tarts and refrigerate. Voila, your fruity Jam Tarts are ready! Tarts are much loved by kids and elders alike, so you can also try other charming recipes like the Creamy Lemon Tarts and the Almond and Orange Marmalade Tart . | [Combine the cornflour and 1 tbsp of water in a bowl, mix well and keep aside., Combine the jam and ¼ cup of water in a broad non-stick pan, mix well and cook on a medium flame for 4 minutes ,while stirring occasionally., Add the cornflour-water mixture, mix well and cook on a medium flame 3 minutes ,while stirring continuously., Add the apple and pear and mix well and allow the mixture to cool for atleast 30 minutes., Fill each tart with the prepared jam filling and put in the refrigerator for atleast 3 to 4 hours or till semi-set., Serve chilled.] | [Energy, 251 cal, Protein, 2.4 g, Carbohydrates, 222.5 g, Fiber, 0.8 g, Fat, 10.6 g, Cholesterol, 0 mg, Vitamin A, 415.6 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.6 mg, Vitamin C, 2.7 mg, Folic Acid, 5.6 mcg, Calcium, 12.5 mg, Iron, 0.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 118.2 mg, Potassium, 60.6 mg, Zinc, 0.2 mg] | jam-tarts-2293r |
| rcp2607 | Jam Tarts ( Cooking with Kids) | NA | NA | [plain flour (maida), salt, butter, orange marmalade, mixed fruit jam] | 5 mins | 0 mins | [Italian Desserts, Baked, Christmas, Children's Day, Oven, Recipes Kids can make] | 5Makes 5 tarts | Italian | All-time favourite Jam Tarts made from scratch in your own kitchen with the involvement of your little buddies – can it get any better than this?! Jam Tart is a fun treat to make at home with kids, who will love decorating the melt-in-the-mouth tarts with different kinds of jams and decorations. They will thoroughly enjoy their time in the kitchen, and want to do it more often. Serve it at a party, so your kids get an opportunity to show off their creative tart-decorating skills. Don’t forget the garnish of powdered sugar as it instantly boosts the visual appeal of the tarts and gives a nice mouth-feel too! If you love tarts, we strongly recommend you try our other classic recipes like Peach and Lemon Tart or Mango Tarts | [Sieve the flour and salt together in a deep bowl., Rub the butter into the flour with your fingertips and mix well., Gradually add ice-cold water (approx. 1 tbsp) and knead well to make a stiff dough., Refrigerate for 15 minutes., Knead the dough again, divide it into 5 equal portions., Roll out a portion of the dough, on a lightly floured work surface, into a 100 mm. (4”) diameter circle., Place the circle into a 75 mm. (3”) diameter tart case and press the circle gently around the sides of the tart case and trim the edges., Repeat step 6 and 7 to make 4 more tarts., Prick all over the tarts with the help of a fork., Arrange the tarts on a baking tray and bake in a pre-heated oven at 200ºc (400ºf) for approx. 10 minutes., Fill 2 tarts each with 1½ tbsp of orange marmalade and the remaining 3 tarts with 1½ tbsp each of mixed fruit jam., Knead the trimmed edges of the dough together, roll it out and cut into different shapes using cookie cutters or strips using a knife., Decorate the tarts by placing the cut out shapes and strips over the jam., Arrange the tarts on a baking tray and bake in a pre-heated oven at 200ºc (400ºf) for approx. 15 minutes.] | [Not Given] | jam-tarts--cooking-with-kids-2607r |
| rcp1900 | Jam Treats | NA | NA | [whole wheat flour (gehun ka atta), butter, castor sugar, strawberry jam] | 10 mins | 0 mins | [Children's Day, Indian Birthday Party, Sweet Recipes for Kids, Kids After School] | 18Makes 18 pieces | Indian | Kids go gaga over jam tarts as they enjoy the crisp tarts and the juicy, sweet filling of jam. These jam treats are a superior alternative to store-bought jam tarts as they are made with wholesome wheat flour pastries. Make these scrumptious pastries easily at home and load them with your kids’ favourite jams, and watch them munch on a satiating and delicious snack. | [Combine the wheat flour, butter and castor sugar in a deep bowl and mix well using your finger tips till the mixture resembles bread crumbs., Knead into a soft dough using ¼ cup of cold water., Divide the dough into 4 equal portions and keep aside., Roll out a portion of the dough into a 150 mm. (6?) diameter circle., Trim the sides of the circle using a knife so as to make a 112 mm. × 112 mm. (4 ½? × 4 ½?) square., Cut the square into 3 equal strips using a knife., Repeat steps 4 to 6 to make more strips. You will get 12 strips in all., Place 6 strips on a baking tray and spread 1 tsp of jam on each strip., Sandwich them using the remaining 6 strips and press them gently., Bake in a pre-heated oven 180°c (360°f) for 25 to 30 minutes or till they turn golden brown in colour., Cool slightly and cut each piece into 3 equal portions., Serve lukewarm or store in an air-tight container., The dough remaining after trimming the edges at step 5 can be reused to make more strips., These jam treats are best had within 4 to 6 hours.] | [Energy, 360 cal, Protein, 2.3 g, Carbohydrates, 77.6 g, Fiber, 2.8 g, Fat, 4.3 g, Cholesterol, 0 mg, Vitamin A, 173.3 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.7 mg, Vitamin C, 57.4 mg, Folic Acid, 4.3 mcg, Calcium, 43.1 mg, Iron, 2.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 41.4 mg, Potassium, 63 mg, Zinc, 0.3 mg] | jam-treats-1900r |
| rcp33212 | Jamaican Shot ( Party Drinks ) | NA | NA | [vanilla ice cream, coffee powder, honey, crushed ice, whipped cream] | 10 mins | 0 mins | [Indian Mocktails, Refrigerator, Mixer] | 4Makes 4 glasses | Indian | Jamaica shot, if it’s jamaica, it has to be coffee! as can be inferred from the name, the dominant flavour in this shot is coffee. Use a strong flavoured coffee bean powder for a more mature flavour. Alternatively, you can use 10-15 ml of coffee liqueur like tia maria or kahlua instead of coffee powder to make the alcoholic version of the shot. Glass used: shot glass | [Combine vanilla ice cream, coffee powder, honey and crushed ice in a mixer and blend till smooth., In each shot glass, pour equal quantity of the drink and serve immediately garnished with 1 tbsp of whipped cream., You can use coffee decoction instead of coffee powder to get a strong coffee flavour.] | [Energy, 72 cal, Protein, 0.9 g, Carbohydrates, 13.6 g, Fiber, 0 g, Fat, 1.9 g, Cholesterol, 0 mg, Sodium, 0.4 mg] | jamaican-shot--party-drinks--33212r |
| rcp3493 | Jamun Raita | NA | Veg | [chopped ripe black jamuns, whisked low fat curds, salt, cumin seeds (jeera) powder, chopped coriander (dhania), coriander (dhania)] | 15 mins | 0 mins | [Gujarati, Indian Salads, Raitas, No Cooking Veg Indian, Diabetic Salads, Healthy Salads Fruit Based Salads, Healthy Raitas / Kachumber] | 3Makes 3 servings | Gujarati | jamun raita recipe | kala jamun raita | Indian blackberry raita | with 13 amazing images. This refreshing and flavorful Indian blackberry raita is the perfect accompaniment to any Indian meal. Learn how to make jamun raita recipe | kala jamun raita | Indian blackberry raita | kala jamun raita is a refreshing, healthy, and delicious Indian recipe, prepared in less than 5 minutes that can be served as a side or condiment with any meal. One of the best recipes to try during summer when jamuns are in season. Jamun is said to be a boon for diabetics as the enzyme 'jamboline' in it helps to control the blood sugar levels. Select sweet and ripe jamuns that are soft pulpy, for best results. Serve this jamun raita with a pulao or even as a dip with fat-free khakhras. Pro tips to make jamun raita: 1. Use ripe black jamuns for the best flavor. 2. If you don't have roasted cumin seeds powder, you can roast some cumin seeds in a dry pan until fragrant, then grind them into a powder. 3. You can add other spices to the raita, such as chaat masala, red chilli powder. Enjoy jamun raita recipe | kala jamun raita | Indian blackberry raita | with detailed step by step photos. | [To make jamun raita, combine the curds, jamuns, salt, cumin seeds powder and coriander in a bowl and mix well., Refrigerate for at least 1 hour., Serve the jamun raita chilled garnished with a sprig of coriander.] | [Energy, 44 cal, Protein, 2.6 g, Carbohydrates, 8.1 g, Fiber, 1.2 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 42.6 mg] | jamun-raita-3493r |
| rcp22292 | Jamun Smoothie | BreakFast | NA | [chopped black jamun, low-fat curds (dahi), sugar substitute, crushed ice] | 10 mins | 0 mins | [Indian Milkshakes & Smoothies, Mixer, Senior Citizen, Diabetic Breakfast, Indian Diabetic Drinks, Low Carb Indian Juices Smoothies Drinks, Senior Citizens Diabetes] | 4Makes 4 small glasses | Indian | Diabetes-friendly jamun blends with low-fat curds to make a delectable smoothie. Jambolene, the enzyme found in jamun, helps to utilize the glucose in the body thereby inhibiting the unwanted rise in the blood glucose levels. Try to include as much jamun in your diet as possible, when in season, it's very good for you. With black jamun You can also make Jamun Raita and Black Jamun Ice - Cream . | [Combine all the ingredients, except the ice, in a mixer and blend till smooth and frothy., Pour the smoothie into 4 individual small glasses and top with 1 tbsp of crushed ice in each glass., Serve immediately., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Not Given] | jamun-smoothie-22292r |
| rcp363 | Japanese Salad ( Soups and Salad Recipe) | NA | NA | [fresh cream, orange squash, castor sugar, grated orange rind, salt freshly ground black pepper powder, grated paneer (cottage cheese), curds (dahi), chopped parsley, chopped fresh dill (shepu / suva bhaji), chopped chives, salt, lettuce leaves, orange segments, sweet lime (mosambi) segments, cucumber cubes, red cherries] | 15 mins | 0 mins | [Jain Pickles / Chutneys / Raita / Salad, Indian Salads with dressing, Toss & Mix Salads (No cooking), Jain Salads, Wholesome Salads (Salads that make a meal)] | 6Makes 6 servings | Jain | There couldn't possibly be a better choice than a cream dressing to accompany this delicious salad. | [Immerse the lettuce leaves in ice-cold water for over 10 minutes. Keep aside., Combine the lettuce leaves, orange, and sweet lime segments and diced cucumber and put in the refrigerator., Just before serving, add the dressing and toss., Serve cold on a bed of lettuce leaves, garnished with red cherries.] | [Energy, 234 cal, Protein, 3.5 g, Carbohydrates, 35.6 g, Fiber, 1 g, Fat, 8.7 g, Cholesterol, 0 mg, Vitamin A, 940.6 mcg, Vitamin B1, -0.1 mg, Vitamin B2, -0.1 mg, Vitamin B3, 0.1 mg, Vitamin C, 19.9 mg, Folic Acid, 6.7 mcg, Calcium, 118.7 mg, Iron, 1.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 32.9 mg, Potassium, 90 mg, Zinc, 0.1 mg] | japanese-salad--soups-and-salad-recipe-363r |
| rcp31038 | Jeera Aloo, Aloo Jeera, How To Make Jeera Aloo | NA | NA | [potatoes, oil, cumin seeds (jeera), chilli paste, turmeric powder (haldi), lemon juice, salt, chopped coriander (dhania)] | 10 mins | 15 mins | [Punjabi Sabzis, Sukhi Sabzis, Traditional Indian Sabzis, Non-stick Pan] | 4Makes 4 servings | Punjabi | Sukhi or dry subzis form an important part of the menu in any Indian household. Coupled with either a dal or a subzi with gravy, the sukhi subzis are essentially the tasty dish of the meal. This simple recipe is a real treat for all potato lovers. It can be eaten with rotis or with bread or puris . | [Heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the potatoes and cover and cook on a medium flame for 10 to 12 minutes or till the potatoes are cooked, while stirring occasionally., Add the green chilli paste, turmeric powder, lemon juice, salt and coriander, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve hot.] | [Energy, 173 cal, Protein, 1.2 g, Carbohydrates, 16.6 g, Fiber, 1.3 g, Fat, 11.4 g, Cholesterol, 0 mg, Sodium, 8.8 mg] | jeera-aloo-aloo-jeera-how-to-make-jeera-aloo-31038r |
| rcp30885 | Jeera Aloo, Aloo Jeera, Punjabi Aloo Jeera Recipe | Lunch | Veg | [cumin seeds (jeera), potato cubes, oil, green chilli paste, turmeric powder (haldi), lemon juice, salt, chopped coriander (dhania)] | 10 mins | 15 mins | [Punjabi Sabzis, Traditional Indian Sabzis, Indian Party, Kadai Veg, Quick Sabzis, Lunch Sabzi, Kids Lunch Box] | 4Makes 4 servings | Punjabi | jeera aloo recipe | Punjabi jeera aloo | jeera aloo for vrat | one pot jeera aloo | with amazing 15 images. Ever imagined that a single ingredient could transform potatoes into an aromatic, mouth-watering jeera aloo recipe. Well, in the case of this all-time favourite Punjabi jeera aloo recipe, the secret ingredient is jeera. One vegetable that’s found abundantly in most Indian kitchens are potatoes. They are quick and easy to prepare, soak up any kind of flavour and also pair well with most ingredients as in jeera aloo recipe. Also, this starchy vegetable is quite filling. Every household has different ways to prepare the humble potato and transform into a delicious sabzi. This jeera aloo recipe requires a handful of ingredients and can be made for a quick lunch so. If you are making Punjabi jeera aloo in the morning to take it to work for lunch, you can boil the potatoes a day prior and store in the refrigerator to fasten the cooking process instead of cooking them on the stove top. You can even lightly roast the jeera and crush it in mortar pestle to bring out maximum flavor and perk up the flavour of this zingy jeera aloo recipe. Though boiled potatoes makes the job quicker, it is the potatoes fully cooked in the pan with spices and cumin powder that give the real authentic flavor to the jeera aloo recipe. Do not overcook the potatoes, otherwise they will become mushy. Punjabi jeera aloo is a perfect meal during fasts/vrats since it is a no onion no garlic recipe and tastes amazing along with a bowl of fresh curd. Also, you can roll Punjabi jeera aloo in a roti and have it as a wrap or sandwich it between two breads and relish it. It is super versatile. As jeera aloo is dry in nature, it can also be packed as a tiffin treat. While the cumin seeds define the flavour of jeera aloo a dash of lemon and green chilli paste are also added to enhance the experience further. Enjoy jeera aloo hot and fresh, with Puris or Rotis. Learn to make jeera aloo recipe | Punjabi jeera aloo | jeera aloo for vrat | one pot jeera aloo | with detailed step by step recipe photos and video below. | [To make jeera aloo, heat the oil in a non-stick kadhai and add the cumin seeds., When the seeds crackle, add the potatoes, mix well, cover with a lid and cook on a medium flame for 10 to 12 minutes or till the potatoes are cooked, while stirring occasionally., Add the green chilli paste, turmeric powder, lemon juice, salt and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve jeera aloo hot.] | [Energy, 165 cal, Protein, 1.1 g, Carbohydrates, 14.8 g, Fiber, 1.2 g, Fat, 11.4 g, Cholesterol, 0 mg, Sodium, 7.9 mg] | jeera-aloo-aloo-jeera-punjabi-aloo-jeera-recipe-30885r |
| rcp42267 | Jeera Biscuit Recipe, Jar Snack | Snacks | NA | [soft butter, whole wheat flour (gehun ka atta), white cumin seeds (jeera), milk, salt, baking powder, baking soda, cumin seeds (jeera)] | 5 mins | 0 mins | [Indian Jar Snacks, Evening Tea Snacks, eggless Biscuits, Diwali, Christmas, Father's Day, Diwali Snacks] | 12Makes 12 biscuits | Indian | Eggless jeera biscuits recipe | whole wheat jeera biscuits | zeera biscuits | with 22 amazing images. Jeera Biscuits (cumin cookies) are salty, crispy, crunchy and crumbly Indian bakery style eggless cookies, flavored with roasted cumin seeds. Learn how to make eggless jeera biscuits recipe | whole wheat jeera biscuits | zeera biscuits | These Jeera Biscuits, which have a very nice flavour and appetising aroma of roasted cumin seeds.The buttery aroma and crispness of the zeera biscuits make them a hit with kids too, making it an all-round success! The uniqueness of these whole wheat jeera cookies is that it does not contain plain flour, sugar or even jaggery as compared to other cookies recipes. It is an ideal munching snack or coffee snack and should be liked by all age groups including kids and adults. Do not get worried if the biscuits are soft when taken out of the oven – they will become crisp after they cool down. Tips to make eggless jeera biscuits: 1. Instead of wheat flour you can also make these biscuits using plain flour. 2. Make sure all the ingredients are on room temperature. 3.If you wish you can add carom seeds for flavour. Enjoy Eggless jeera biscuits recipe | whole wheat jeera biscuits | zeera biscuits | with step by step photos. | [To make jeera cookies, in a bowl add butter and whisk well until light and fluffy., Add in wheat flour, roasted jeera, salt, baking powder and baking soda. Mix well using your fingertips to get the crumbly mixture., Add milk and knead into a semi-soft dough., Make a cylindrical shape roll and wrap in cling wrap and refrigerate for 30 minutes., Remove the cling wrap, cut into 12 equal thick slices., Place the cookies on a lined baking tray and sprinkle little cumin seeds over the cookies., Bake in a pre-heated oven at 180°c (360°f) for 20 minutes., Remove and cool completely. Store the jeera cookies in an air-tight container and use as required.] | [Energy, 54 cal, Protein, 0.8 g, Carbohydrates, 6.1 g, Fiber, 0 g, Fat, 3 g, Cholesterol, 9 mg, Sodium, 30 mg] | jeera-biscuit-recipe-jar-snack-42267r |
| rcp33052 | Jeera Pepper Rasam ( Weight Loss After Pregnancy ) | Dinner | NA | [ghee, peppercorns (kalimirch), cumin seeds (jeera), toovar (arhar) dal, whole dry kashmiri red chilli, asafoetida (hing), ghee, mustard seeds ( rai / sarson), cumin seeds (jeera), whole dry kashmiri red chilli, curry leaves (kadi patta), tamarind (imli) pulp water, salt] | 15 mins | 12 mins | [South Indian Rasam, South Indian Dinner] | 4Makes 4 servings | South Indian | Jeera-pepper rasam, some times common cold and feverishness after pregnancy call for a hot and spicy antidote – this jeera-pepper rasam is ideal to keep the sniffles away. I’ve restricted the ghee to 1 tsp, so enjoy this weight loss friendly dish plain or mixed with rice. | [Heat the ghee in a small non-stick pan, add all the ingredients and sauté on a slow flame for 4 to 5 minutes or till they release a pleasant aroma. Keep aside., Blend in a mixer to a fine powder. Keep aside., Heat the ghee in a deep non-stick pan and add the mustard seeds., When the seeds crackle, add the cumin seeds, red chillies and curry leaves and sauté on a medium flame for a few seconds., Add the tamarind water and salt, mix well and simmer for 7 to 8 minutes or till the raw smell of tamarind disappears., Add the prepared masala, mix well and simmer for another 2 minutes. Serve hot.] | [Energy, 23 calories, Protein, 0.4 gm, Carbohydrates, 1.1 gm, Fat, 1.9 gm] | jeera-pepper-rasam--weight-loss-after-pregnancy--33052r |
| rcp42230 | Jeera Puri, Kids School Snack Recipe | Snacks | NA | [crushed cumin seeds (jeera), whole wheat flour (gehun ka atta), plain flour (maida), semolina (rava / sooji), oil, salt, oil] | 5 mins | 15 mins | [Gujarati Farsans, Gujarati Dry Snacks, Quick breakfast, Indian Snacks for Entertaining, School Time Snacks, Evening Tea Snacks, High Tea Party] | 30Makes 30 puris | Gujarati | jeera puri recipe | kids school snack recipe | jeera poori Indian snack | crispy fried Gujarati puri | with 19 amazing images. jeera puri recipe | kids school snack recipe | jeera poori Indian snack | crispy fried Gujarati puri is a crispy jar snack which is enjoyed at snack time with family and friends. Learn how to make crispy fried Gujarati puri. To make jeera puri, combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water. Divide the dough into 30 equal portions. Roll each portion into a 50 mm. (2”) diameter circle and prick them using a fork at regular intervals. Repeat step 3 to roll 29 more puris. Heat the oil in a deep non-stick pan and deep-fry, a few puris at a time, on a medium flame till they are crisp and turn golden brown in colour from all the sides. Drain on an absorbent paper. Store in an air-tight container. Use as required. The aroma of jeera fills the air and happy childhood memories flood your heart as you fry these tasty jeera poori Indian snack. Do you remember mom waiting with freshly boiled milk and these crisp and tasty puris when you came back from school? Well, now it’s your turn to treat your family and kids to this traditional Indian evening snack. evening snack. This kids school snack recipe made with a jeera flavoured dough of plain flour and whole wheat flour, can be enjoyed just plain with a cup of hot tea, or used as a base that can be loaded with different toppings and chutneys! It is very difficult to stop munching on these puris at one or two. Make a big batch and store them, they stay fresh for a week in an air-tight container. You can also try a variation to this crispy fried Gujarati puri - Farsi puri, which makes use of only maida and no wheat flour. Further it replaces jeera with black pepper powder. Tips for jeera puri. 1. Add water gradually to knead the dough. If the dough turns even a little soft, rolling puris would be difficult. 2. Roll them thin. 3. Do not forget to prick them, else you will miss out on its crunchiness after frying. 4. Deep fry on a slow to medium flame only. If the flame is high, the puri will burn quickly since they are thinly rolled. Enjoy jeera puri recipe | kids school snack recipe | jeera poori Indian snack | crispy fried Gujarati puri | with step by step photos. | [Combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water., Divide the dough into 30 equal portions., Roll each portion into a 50 mm. (2”) diameter circle and prick them using a fork at regular intervals., Repeat step 3 to roll 29 more puris., Heat the oil in a deep non-stick pan and deep-fry, a few puris at a time, on a medium flame till they are crisp and turn golden brown in colour from all the sides. Drain on an absorbent paper., Store in an air-tight container. Use as required.] | [Energy, 26 cal, Protein, 0.3 g, Carbohydrates, 1.8 g, Fiber, 0.1 g, Fat, 2 g, Cholesterol, 0 mg, Sodium, 0.4 mg] | jeera-puri-kids-school-snack-recipe-42230r |
| rcp30920 | Jeera Rice, Quick Jeera Rice Recipe | Dinner | Veg | [oil, sliced onions, ghee, cumin seeds (jeera), long grain rice (basmati), salt] | 10 mins | 15 mins | [Punjabi Pulao | Punjabi Rice, Biryani, Indian Party, Kadai Veg, Lunch Pulao Rice, North Indian Dinner] | 4Makes 4 servings | Punjabi | jeera rice | quick jeera rice | jeera pulao | cumin rice | with amazing 20 images. jeera rice and jeera pulao is a simple preparation of rice that has been flavoured with jeera or cumin seeds, which is quick and easy to make. This versatile jeera rice preparation can be eaten as an accompaniment with almost any Dals / Kadhis or Subzis / Curries. jeera rice with plain curd and pickle or just topped with some ghee is my personal favourite. quick jeera rice is also one of the highest selling dish in Indian restaurants. It has made its place in the menus of a roadside dhaba to a 5-star hotel. Using cumin seeds in this jeera pulao adds a lovely earthy flavour and fragrance to the rice. Coriander imparts taste and a delightful green colour turning plain simple jeera pulao into a preparation to be relished. If possible, serve this jeera rice immediately to enjoy a burst of flavours along with the crackling crispness of cumin seeds. I prefer having it along with dal tadka, it makes a perfect meal. Also, you can serve it along North Indian gravy dishes like palak paneer or kadai paneer. Notes and tips on jeera rice. 1. Squeeze out the excess water from the onions with your hands. If the onions have too much moisture, the onions will not be crispy on frying. 2. For the jeera rice recipe, clean and wash the rice thoroughly. It is best to wash the rice atleast 3 times to remove the starch from the grains which will prevent them from sticking to each other on cooking. The use of aged basmati rice works best to get perfect jeera rice. 3. Add 2½ cups of hot water. The rice to water ratio depends upon the quality of the long grained rice you have used. Make sure to only use basmati rice and do not overcook it as the jeera rice will end up being mushy and sticky. You can also use left-over rice to make jeera rice. Learn to make jeera rice | quick jeera rice | jeera pulao | cumin rice | with detailed step by step photos below. | [To make jeera rice, heat the oil in a kadhai and deep-fry the onion slices on a medium flame till they are golden brown. Drain on absorbent paper and keep aside for the garnish., Clean, wash and soak the rice for 10 minutes. Drain and keep aside., Put 2½ cups of water to boil., Heat the ghee in a broad pan and add the cumin seeds., When the seeds crackle, add the rice and sauté for 5 minutes., Add the hot water and simmer for 5 minutes., Add the salt cover with a lid and cook till the rice is done., Separate each grain of rice lightly with a fork., Serve the jeera rice hot and garnished with the fried onions.] | [Energy, 246 cal, Protein, 3.7 g, Carbohydrates, 42.4 g, Fiber, 2.2 g, Fat, 6.8 g, Cholesterol, 0 mg, Vitamin A, 58.5 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 1 mg, Vitamin C, 0.4 mg, Folic Acid, 4.5 mcg, Calcium, 7.1 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0.2 mg, Potassium, 4.8 mg, Zinc, 0.7 mg] | jeera-rice-quick-jeera-rice-recipe-30920r |
| rcp32904 | Jeera- Pepper Rasam, Milagu Rasam Recipe | Dinner | NA | [ghee, peppercorns (kalimirch), cumin seeds (jeera), toovar (arhar) dal, whole dry kashmiri red chilli, asafoetida (hing), ghee, mustard seeds ( rai / sarson), cumin seeds (jeera), whole dry kashmiri red chilli, curry leaves (kadi patta), tamarind (imli) pulp water, salt] | 10 mins | 10 mins | [South Indian Rasam, Saute, Indian Party, Mixer, Deep Pan, South Indian Dinner] | 2Makes 2 servings | South Indian | The ideal rasam to serve on a cold winter’s day! Jeera-Pepper Rasam is a good antidote for common cold and feverishness, and many prefer to take a swig of it plain, in a cup, while others prefer to mix it with rice and oodles of ghee. | [Heat the ghee in a small non-stick pan, add all the ingredients and sauté on a slow flame for 2 to 3 minutes or till the flavour releases, while stirring continuously., Allow it to cool slightly and blend in a mixer to a smooth paste using 2 tbsp of water. Keep aside., Heat the ghee in a deep non-stick pan and add the mustard seeds., When the seeds crackle, add the cumin seeds, red chillies and curry leaves and sauté on a medium flame for a few seconds., Add the tamarind water and salt, mix well and simmer for 4 to 5 minutes or till the raw smell of tamarind disappears., Add the prepared paste, mix well and simmer for another 2 minutes. Serve hot.] | [Energy, 100 cal, Protein, 1.1 g, Carbohydrates, 7.3 g, Fiber, 0.4 g, Fat, 7.6 g, Cholesterol, 0 mg, Vitamin A, 73.5 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 0.3 mg, Folic Acid, 4.1 mcg, Calcium, 8.8 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 3.4 mg, Potassium, 94.6 mg, Zinc, 0 mg] | jeera--pepper-rasam-milagu-rasam-recipe-32904r |
| rcp2616 | Jelly Boats | NA | NA | [jelly crystals, oranges] | 10 mins | 2 mins | [Recipes Kids can make] | 12Makes 12 servings | NA | Colourful, wobbly jelly set into orange peel cups, cut into boat-shaped pieces and decorated with paper flags, this is indeed something you would like to serve grandly to guests. Make sure you remove the orange segments carefully so that they can be eaten as is, or used in other recipes. | [, , , , , , , , , Chill and serve.] | [Not Given] | jelly-boats-2616r |
| rcp43028 | Jhalmuri Masala | NA | Veg | [cumin seeds (jeera), coriander (dhania) seeds, fennel seeds (saunf), black peppercorns (kalimirch), cloves (laung / lavang), fenugreek (methi) leaves, cinnamon (dalchini), whole dry kashmiri red chillies, chaat masala, black salt (sanchal), mustard (rai / sarson) oil] | 10 mins | 4 mins | [Bengali Vegetarian Recipes, Bengali Chutney / Raitas, Mixer, Pan] | 12Makes 12 tbsp | Bengali | jhal muri masala recipe | Bengali bhaja masala | homemade jhalmudi masala | with 20 amazing images. Jhal muri masala is a special Bengali spice mix. Learn how to make jhal muri masala recipe | Bengali bhaja masala | homemade jhalmudi masala | Kolkata Jhal Muri Masala or Moodi Masala is a special spice mix that is used in making Jhal Muri, a delicious crunchy street food snack, flavored with mustard oil. It is made using an assortment of spices that are ground into a fine powdered form and mixed together. Bengali bhaja masala will add a hot, spicy, and tangy flavour to your Jhal muri and also can be used to spice up your sabzi, raitas and chaats etc. homemade jhalmudi masala stays fresh for 2 months if stored properly in an air tight container at room temperature. Tips to make jhal muri masala: 1. Dry roast the spices on medium flame to avoid them from burning. 2. Cool the roasted spices completely before blending. 3. You can also add bayleaf to make this masala. Enjoy jhal muri masala recipe | Bengali bhaja masala | homemade jhalmudi masala | with detailed step by step photos. | [To make jhal muri masala, dry roast jeera, coriander seeds, fennel seeds, black pepper, cloves, fenugreek seeds, cinnamon stick, whole dry kashmiri red chillies on medium flame for 3 to 4 minutes, while stirring continuously., Remove in a plate and allow it to cool completely., Transfer into a mixer jar along with chaat masala, black salt and mustard oil., Blend into a powder and store the jhal muri masala in an air tight container and use as require.] | [Energy, 11 cal, Protein, 0 g, Carbohydrates, 0 g, Fiber, 0 g, Fat, 1.3 g, Cholesterol, 0 mg, Sodium, 0 mg] | jhalmuri-masala-43028r |
| rcp40222 | Jhatpat Aloo Roll, Chatpata Potato Roll Recipe | Snacks | NA | [boiled , peeled and mashed potatoes, green chilli paste, chaat masala, ginger-garlic (adrak-lehsun) paste, chopped coriander (dhania), lemon juice, bread, sugar, salt, oil, rotis, oil, khajur imli ki chutney, green chutney, chopped onions, chaat masala] | 20 mins | 15 mins | [Quick Evening Snacks, School Time Snacks, Indian Party, Indian Birthday Party, Quick Snacks / Quick Starters, Kids Tiffin Box, Picnic Quick] | 6Makes 6 rolls. (6 roll ) | Indian | Tasty, sumptuous and convenient to handle, the Jhatpat Aloo Roll is a wonderful dish to send in your kids’ tiffin box, as it stays fresh for at least 5 hours. While we have made it with fresh rotis you can also make use of leftover rotis to make these rolls, because they will regain enough moisture and flavour from the chutney lining and potato stuffing. The potato mixture is also quite unique in that it combines potatoes with bread for volume and an excellent texture. Not only that, the addition of chaat masala, chilli paste, lemon juice, etc., imparts a tongue-tickling flavour to the rolls, making them really irresistible to your kids. You can also alter this recipe to your kids’ liking by including or omitting ingredients like onions and ginger-garlic paste. If your child has a sweet tooth, pack a sweet delicacy like Date and Almond Balls or Cocoa Walnut Squares in another tiffin for an after lunch treat. | [Combine all the ingredients in a deep bowl and mix well., Divide the mixture into 6 equal portions and roll each portion into a long oblong shape and flatten it., Heat a non-stick tava (griddle) and grease it with little oil and cook the rolls on it, using a little oil, till they turn golden brown in colour from both the sides. Keep aside., Heat a non-stick tava (griddle) and cook a roti, on a medium flame, using a little oil or ghee till light brown spots appear on both the sides., Place the roti on a clean, dry surface, spread 1½ tsp of khajur imli ki chutney and ½ tsp of green chutney evenly over it., Place a roll on one side of the roti, sprinkle ½ tsp of onions and a little chaat masala evenly over it and roll it up tightly., Repeat steps 1 to 3 to make 5 more rolls., Allow the rolls to cool completely, wrap in an aluminium foil, and pack in an air-tight tiffin box.] | [Energy, 250 cal, Protein, 4.2 g, Carbohydrates, 30.5 g, Fiber, 1.8 g, Fat, 12.4 g, Cholesterol, 0 mg, Vitamin A, 363 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.4 mg, Vitamin C, 8.9 mg, Folic Acid, 12.8 mcg, Calcium, 27.9 mg, Iron, 1.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 9.3 mg, Potassium, 141.7 mg, Zinc, 0.7 mg] | jhatpat-aloo-roll-chatpata-potato-roll-recipe-40222r |
| rcp1717 | Jhatpat Veg Samosa, Paneer and Onion Patti Samosa | Snacks | NA | [samosa pattis, crumbled paneer (cottage cheese), grated processed cheese, chopped onions, chopped capsicum, chopped green chillies, chopped coriander (dhania), dry red chilli flakes (paprika), freshly ground black pepper (kalimirch), salt, plain flour (maida), oil, green chutney, tomato ketchup] | 20 mins | 30 mins | [Punjabi Swadisht Nashta, Quick Evening Snacks, Deep-fried Indian Starters, Deep Fry, Diwali, Iftar Recipes for Ramadan / Ramzan, Diwali Snacks] | 24Makes 24 samosas | Punjabi | jhatpat samosa recipe | Indian quick veg samosa | paneer and onion samosa | crispy patti samosa | with 28 amazing images. jhatpat samosa recipe | Indian quick veg samosa | paneer and onion samosa | crispy patti samosa is a party starter with tongue-tickling flavour and cheesy feel which is thoroughly enjoyable! Learn how to make Indian quick veg samosa. To make jhatpat samosa, take a big bowl, add paneer, cheese, onions, capsicum, green chillies, coriander, chilli flakes, pepper powder and salt and mix well. In a small bowl, take maida and add 4 tbsp water, mix well using a whisk. Keep aside. Place a samosa patti on a clean, dry surface and fold the right bottom corner of the samosa patti on the opposite side to form a triangle. Fold the entire triangle towards its left and again fold the entire triangle diagonally on the opposite side. Fill 1 tbsp of stuffing and seal the edges using the plain flour-water mixture so that the filling does not spill out. Repeat steps 3 to 5 to make 23 more samosas. Heat the oil in a deep non-stick pan, and deep-fry a few samosas, at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with green chutney and tomato ketchup. When temptation strikes, nothing can stop you from having Indian quick veg samosa! Made with readymade samosa pattis, this recipe requires minimal preparation. The stuffing too is made with grated paneer and crunchy veggies like capsicum and onions, which can be readily mixed with paneer and cheese. In short, all care has been taken to ensure that this paneer and onion samosa can be prepared and enjoyed any time you want, with least effort and time. Crispy patti samosa are excellent as starters and even teams up well with not just green chutney and tomato ketchup, but also dips and sauces like Cheesy Pepper Dip, Barbeque Sauce and Achaari Dip. Tips to make paneer and onion jhatpat samosa. 1. Store the samosa sheets in the freezer, and remove it ½ an hour before using. 2. You can make and freeze these samosa in an air tight container or in a zip lock bag for 1 week. 3. Cover the samosa with a damp muslin cloth to avoid drying and breaking of sheets. Enjoy jhatpat samosa recipe | Indian quick veg samosa | paneer and onion samosa | crispy patti samosa | with step by step photos. | [To make jhatpat samosa, take a big bowl, add paneer, cheese, onions, capsicum, green chillies, coriander, chilli flakes, pepper powder and salt and mix well., In a small bowl, take maida and add 4 tbsp water, mix well using a whisk. Keep aside., Place a samosa patti on a clean, dry surface and fold the right bottom corner of the samosa patti on the opposite side to form a triangle., Fold the entire triangle towards its left and again fold the entire triangle diagonally on the opposite side., Fill 1 tbsp stuffing stuffing and seal the edges using the plain flour-water mixture so that the filling does not spill out., Repeat steps 3 to 5 to make 23 more samosas., Heat the oil in a deep non-stick pan, and deep-fry a few samosas, at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve the jhatpat samosa immediately with green chutney and tomato ketchup.] | [Energy, 90 cal, Protein, 2.6 g, Carbohydrates, 7.6 g, Fiber, 0.1 g, Fat, 5.5 g, Cholesterol, 2.5 mg, Sodium, 31.7 mg] | jhatpat-veg-samosa-paneer-and-onion-patti-samosa-1717r |
| rcp32594 | Jhatpat Waffle (100 Calorie Snacks) | Snacks | Veg | [par-boiled rice (ukda chawal), urad dal (split black lentils), grated carrots, finely chopped green chillies, chopped coriander (dhania), salt, oil] | 5 mins | 15 mins | [Quick Recipe, Low Calorie Indian Snacks, Evening Tea Snacks, No Cooking Veg Indian, Waffle Indian recipes, Quick Snacks / Quick Starters, Healthy Snacks Entertaining Ideas] | 12Makes 12 pieces | Indian | Suggested serving size for 100 calories: 2 pieces i’ve given the humble idli-dosa batter a twist. Carrots, coriander and green chillies add oodles of flavour and fibre, making this the yummiest waffle ever! | [Wash and soak the rice and urad dal in lukewarm water for 2 to 3 hours., Drain, wash and blend in a mixer to a smooth thick paste, using enough water., Cover and keep aside to ferment overnight., Combine all the ingredients in a bowl and mix well., Pre-heat a waffle iron and lightly grease it using oil., Pour 1/3 of the batter evenly over the greased waffle iron., Close the lid and cook on high for 2 to 3 minutes or till the waffle turns crisp and golden brown in colour from both the sides., Repeat with the remaining batter to make 2 more waffles., Cut each waffle into 4 pieces and serve immediately.] | [Energy, 57 cal, Protein, 1.8 g, Carbohydrates, 11.9 g, Fiber, 0.7 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 3.7 mg] | jhatpat-waffle-100-calorie-snacks-32594r |
| rcp33409 | Jini Dosa | Dinner | Veg | [dosa batter, butter, chopped onions, chopped cabbage, chopped capsicum, chopped tomatoes, garlic (lehsun) paste, chilli powder, pav bhaji masala, salt, chopped coriander (dhania), grated processed cheese, grated processed cheese, chopped coriander (dhania), coconut chutney, sambar] | 20 mins | 22 mins | [South Indian, Different Types of Dosa, Indian Snacks for Entertaining, One Dish Vegetarian Meals, One Meal Dinner, Raksha - Bandhan, Father's Day] | 4Makes 4 dosas | South Indian | jini dosa recipe | Mumbai street food jini dosa | mini cheese and veg dosa | with 20 amazing images Jini dosa is a popular Mumbai street food that originated from Ghatkopar area in Mumbai. Jini means small in Gujarati. Hence we have the dosa called Mumbai street food jini dosa. Buttery and cheesy Jini Dosa is the Mumbai roadside vendor’s answer to pizza! Dosas cooked in butter are topped with a succulent and spicy mixture of veggies, which is also cooked in butter! Mumbai street food jini dosa is then garnished with loads of cheese and cooked for a few more minutes till the cheese melts and appetizingly coats the veggie topping. I would like to share with you some tips to make the perfect jini dosa recipe. 1. To get crispier dosas, you can add some rice flour to the batter and mix well. 2. The dosa batter should be at room temperature always. 3. When you pour the batter, the tava should not be very hot or else you won’t be able to spread the dosa nicely so, sprinkle water to lower the temperature of the tava and wipe the water with a cloth. Slice mini cheese and veg dosa with a pizza cutter and share it with your friends – we assure you, it will make your day. While the jini dosa is self-sufficiently tasty, you can also enjoy it with chutney and sambhar. Have a go at other Mumbai roadside specialties like the Misal and Pani Puri. Enjoy jini dosa recipe | Mumbai street food jini dosa | mini cheese and veg dosa | with detailed step by step photos and video below. | [To make jini dosa, heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth or a tissue paper., Pour a big ladleful of the batter on the tava (griddle) and spread in a circular motion to make a 200 mm. (8”) diameter circle., Spread ½ tbsp of butter evenly over it and cook on a medium flame for 2 minutes., Add 1 tbsp of onions, ½ tbsp capsicum, ½ tbsp cabbage, 1 tbsp tomatoes, 1 tsp red chilli paste, 1 tbsp tomato ketchup, ¼ tsp chilli powder, ¼ tsp pav bhaji masala, 1 tbsp coriander, salt and ½ tbsp butter., Mix well using a flat ladle and and spread the mixture on the entire dosa. Then mash it very lightly using a potato masher and cook on a medium flame for 1 to 2 minutes., Cut into 4 equal strips vertically using a pizza cutter., Sprinkle 2 tbsp of cheese evenly over it and cook for 1 minute., Roll each strip tightly and place in a serving plate., Garnish with cheese and coriander., Repeat steps 1 to 9 to make 3 more dosas., Serve the jini dosa immediately with coconut chutney and sambar.] | [Energy, 244 cal, Protein, 31.2 g, Carbohydrates, 20.6 g, Fiber, 2.3 g, Fat, 14.5 g, Cholesterol, 48 mg, Sodium, 330.7 mg] | jini-dosa-33409r |
| rcp36995 | Joker Mera Naam- Vegetable Joker ( Vegetable Carvings) | NA | Veg | [tomato, carrot, red radish, bhavnagari chillies, sweet lime (mosambi), cherry tomatoes, toothpicks, chopping board, cloves, knife] | 30 mins | 0 mins | [Cooking Basics, No Cooking Veg Indian, Children's Day, Indian Birthday Party] | 1Makes 1 joker | Indian | A practical joker for you dinner table ever ready to charm your guests with his ceaseless supply of jokes! | [On one side of the tomato, make a small star-shaped cut, using a knife., Lift it up gently with the knife or your fingers, leaving it intact from middle. Repeat the same cut on other side of the tomato. This forms the face and the ears of the joker. Keep aside., Peel the radish and cut 2 small rounds, using a knife as the eyes of the joker. Keep aside., Similarly form another slice of radish, carve the lips of the joker, using a knife., Pass the clove through the small radish round and attach it on the tomato (face). Repeat the same to make another eye., Peel the carrots and cut a very small round as the nose of the joker., In between the tow eyes, attach the carrot piece as the nose on the tomato (face), using a pin., Just below the nose, attach the radish (lips) on the tomato (face), using 2 pins., Take a thick slice of the carrot and make small v-shaped cuts along the sides. Keep aside., Place the peeled carrot on a chopping board and cut a medium-sized long slice using a knife., Carve a design along the edges using a knife. Keep aside., Attach a small brinjal to the carved carrot slice with a pin., Beside the brinjal, attach the leaf-shaped carrot and bead using pins. This forms the hat of the joker., Attach the hat to the tomato (face) using pins. The face is ready. Keep aside., Take a red radish and make long cuts at equal distance, using a knife through ½ the radish., Make similar cuts at equal distance in the opposite direction, using a knife. Gently lift the every alternate piece and discard it., Trim the red chilli from its tapering end and attach the red radish to the chilli, using a pin. This forms the hand of the joker. Repeat the steps 15-17 to make another hand. Keep aside., On the top end of the sweetlime, make a star-shaped cut on the skin in a circle like tomato, using a knife., Lift it up gently with your fingers, leaving it intact from middle. This becomes the body of the joker., Attach the two cherry tomatoes one below the other on the sweetlime, using pins. These becomes the buttons., Attach both the red chillies (hands) to the sweetlime, using pins., Place the brinjal on the chopping board and trim it from one side so that it can stand on flat surface. Repeat with the another brinjal. Then attach both brinjals using pins, with the trimmed off part facing downwards. This forms the legs of the joker., Attach the brinjals (legs)to the sweetlime (body) using toothpicks., Place the sweetlime ( body) attached with brinjals (legs) on a chopping board and attach the tomato (face and hat) to the sweetlime (body) using pins., To decorate, place few animals around the joker to give a circus kind of effect.] | [Not Given] | joker-mera-naam--vegetable-joker--vegetable-carvings-36995r |
| rcp3079 | Jowar and Bajra Vegetable Roti ( Baby and Toddler) | BreakFast | NA | [jowar (white millet) flour, bajra (black millet) flour, chopped fenugreek (methi), bottle gourd (doodhi / lauki), grated carrot, oil, salt, jowar (white millet) flour, ghee] | 10 mins | 10 mins | [Indian Rotis, Tava, Healthy Foods for Kids, Indian Breakfast Recipes for Kids, Quick Indian recipes for Kids, Babies, Toddler and Kids Iron Rich Foods, High Fiber Foods for Kids] | 4Makes 4 rotis | Indian | jowar bajra vegetable roti for babies and toddlers | healthy vegetable roti for kids | multigrain vegetable roti for kids |how to make vegetable roti for kids | with 15 amazing images. Jowar Bajra Vegetable Roti for Babies and Toddlers is an interesting way to incorporate a variety of flours into your baby’s diet at the age of 10-12 months! Not only does this Multigrain Vegetable Roti for Kids combine varied flours, but it also includes tasty and colourful veggies like fenugreek leaves, bottle gourd and carrot. Learn how to make vegetable roti for kids. To make Healthy Vegetable Roti for kids, you need to combine jowar flour, bajra flour, methi leaves, doodhi, carrots along with very little oil and salt in a deep bowl. Mix all the ingredients well, add water and knead into a soft dough. Roll it into small rotis of around 5" and cook them on a hot tava with ½ tsp of ghee. Your delicious and wholesome rotis are ready for your little growing baby. Grating the veggies in Healthy Vegetable Roti for kids makes it easier for your child to chew. Chop the fenugreek also finely. This recipe introduces your baby to interesting textures and flavours, and provides ample nutrients too. The nutrition fact list of this Multigrain Vegetable Roti for Kids is also quite elaborative. Carrots and fenugreek provide a good amount of vitamin A for good vision and iron for making up hemoglobin count. Bottle gourd is a water filled veggie, while the jowar and bajra flour will enrich these Vegetable Roti for Kids with good amounts of fiber and protein. Fiber and water together will enhance digestion, while the protein will nourish the growing cells of the body. Cook the Multigrain Vegetable Roti for Kids with ghee to boost your child’s energy levels. Serve these Jowar and Bajra Vegetable Rotis for Babies and Toddlers off the tava, else they might lose their soft texture with time. Enjoy jowar bajra vegetable roti for babies and toddlers | healthy vegetable roti for kids | multigrain vegetable roti for kids |how to make vegetable roti for kids | with step by step photos. | [Combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water., Divide the dough into 4 equal portions and roll out each portion into a 125 mm. (5") diameter circle using a little jowar flour for rolling., Heat a non-stick tava (griddle) and cook each roti, using ½ tsp of ghee, till golden brown spots appear on both the sides., Serve jowar bajra vegetable roti for babies and toddlers lukewarm with fresh curds.] | [Energy, 53 cal, Protein, 0.9 g, Carbohydrates, 5.6 g, Fiber, 1 g, Fat, 3 g, Cholesterol, 0 mg, Sodium, 2.3 mg] | jowar-and-bajra-vegetable-roti--baby-and-toddler-3079r |
| rcp42672 | Jowar and Moong Dal Khichdi | Lunch | Veg | [jowar (white millet), yellow moong dal (split yellow gram), salt, ghee, cumin seeds (jeera), asafoetida (hing), turmeric powder (haldi)] | 2 mins | 24 mins | [Rajasthani Khichdi, Pulao, One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba, collection of khichdi recipes, Healthy Dinner Weight Loss, Healthy Indian Lunch Weight Loss] | 4Makes 4 servings | Rajasthani | jowar moong dal khichdi reicpe | healthy jowar khichdi | jowar moong khichdi | jowar khichdi for diabetes | sorghum khichdi | with 18 amazing images. jowar moong dal khichdi reicpe | healthy jowar khichdi | jowar moong khichdi | jowar khichdi for diabetes | sorghum khichdi is an excellent and super healthy recipe made with whole jowar and moong dal. Learn how to make healthy jowar khichdi. To make jowar moong dal khichdi, clean, wash and soak the jowar in enough water in a deep bowl overnight or at least for 10 hours. Next day, drain it and discard the water. Combine the jowar, moong dal, salt and 2 ½ cups of water in a pressure cooker, mix well and pressure cook for 7 whistles. Allow the steam to escape before opening the lid. Keep aside. For the tempering, heat the ghee in a small non-stick pan and add the cumin seeds. When the seeds crackle, add the asafoetida, turmeric powder and sauté for a few seconds. Add the tempering to the khichdi, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve immediately. In this simple khichdi, rice has been replaced with fibre rich jowar and it has been paired with protein rich moong dal to make jowar khichdi for diabetes. This combination reduces the glycemic load of the recipes as compared to high glycemic index rice. But we recommend ½ serving for a diabetic person in a meal. The high fibre of this healthy jowar khichdi makes it suitable for many from healthy individuals to heart patients and even those aiming weight loss (including women with PCOS). The fibre and protein is sure to keep you full for long hours. Further it has an advantage of being a one dish meal and thus it is a hassle free fare which requires least time and effort in cooking. You will enjoy the mouthfeel of the whole jowar in this jowar moong khichdi. If you wish, you can even perk up this sorghum khichdi by adding some spices to it and maybe even throw in some vegetables. Serve it with curd, raita or a kadhi and you have a completely balanced and nourished meal ready. Tips for jowar moong dal khichdi. 1. This recipe requires the jowar to be soaked for 10 hours, so plan for it in advance. 2. To enjoy its texture, you need to serve this khichdi immediately. 3. Whole jowar can also be replaced with whole bajra as done in the recipe of Bajra Khichdi. Enjoy jowar moong dal khichdi reicpe | healthy jowar khichdi | jowar moong khichdi | jowar khichdi for diabetes | sorghum khichdi | with step by step photos. | [To make jowar and moong dal khichdi, clean, wash and soak the jowar in enough water in a deep bowl overnight or at least for 10 hours., Next day, drain it and discard the water., Combine the jowar, moong dal, salt and 2 ½ cups of water in a pressure cooker, mix well and pressure cook for 7 whistles., Allow the steam to escape before opening the lid. Keep aside., For the tempering, heat the ghee in a small non-stick pan and add the cumin seeds., When the seeds crackle, add the asafoetida, turmeric powder and sauté for a few seconds., Add the tempering to the khichdi, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve the jowar and moong dal khichdi immediately.] | [Energy, 160 cal, Protein, 6.8 g, Carbohydrates, 26.3 g, Fiber, 3.5 g, Fat, 3.1 g, Cholesterol, 0 mg, Sodium, 6.7 mg] | jowar-and-moong-dal-khichdi-42672r |
| rcp41964 | Jowar and Pear Appam Healthy South Indian Snack | Snacks | NA | [jowar (white millet) flour, grated pears, whole wheat flour (gehun ka atta), honey, cardamom (elaichi) powder, salt, ghee] | 10 mins | 15 mins | [South Indian Appe, Appe Mould, Healthy Indian Acidity recipes, Preconception Indian Recipes, Healthy Quick Snack Ideas, Healthy Fruit Snacks, Which Idlis and Dosas are healthy] | 16Makes 16 appams (4 servings ) | South Indian | jowar pear appam recipe | jowar whole wheat flour appe | sweet jowar paniyaram | with 15 amazing images. sweet jowar paniyaram is a South Indian snack. Learn to make jowar whole wheat flour appe. The all-time favourite South Indian snack appam features here with a healthy twist, jowar and pear appam recipe. We have combined two wholesome flours (jowar and whole wheat flour) with grated pear to make a naturally-sweet batter. Laced with cardamom and a touch of honey and cooked with ghee in an appe mould, the jowar and pear appam has a very rich taste that everyone will love. The grated fruit also gives the appam’s a soft and spongy texture. In South India, appam’s is made commonly as an offering to Gods during the puja season. So, you can even include this wholesome jowar and pear appam treat in your festive menu! You can also try other variants of appam like Unni Appam or Quick Idiyappam. Enjoy jowar pear appam recipe | jowar whole wheat flour appe | sweet jowar paniyaram | with step by step photos. | [To make jowar and pear appam, combine all the ingredients along with approx. ¾ cup of water in a deep bowl and mix well., Grease an appe mould with ¼ tsp of ghee and put 1 tbsp of the batter into each of the appe moulds., Cook using ½ tsp of ghee till the lower surface becomes golden brown in colour, then turn each appam upside down using a fork and cook them till they turn golden brown in colour from the other side., Repeat steps 2 and 3 to make 14 more jowar and pear appams in 2 more batches., Serve the jowar and pear appam immediately.] | [Energy, 121 cal, Protein, 2.4 g, Carbohydrates, 21.4 g, Fiber, 3.1 g, Fat, 3.2 g, Cholesterol, 0 mg, Sodium, 4 mg] | jowar-and-pear-appam-healthy-south-indian-snack-41964r |
| rcp22349 | Jowar and Tomato Uttapam, Healthy Snack | Snacks | NA | [jowar (white millet), urad dal (split black lentils), ginger-green chilli paste, salt, oil, chopped tomatoes, chopped coriander (dhania)] | 10 mins | 8 mins | [South Indian Uttapam, Breakfast Idlis / Dosas / Uttapam, Tava, Healthy Foods for Kids, Snack Recipes for Kids, Diabetic Breakfast, Healthy Heart Starters Snacks] | 7Makes 7 mini uttapas | South Indian | jowar and tomato uttapam recipe | healthy jowar uttapam | Indian snack with jowar | with 25 amazing images. jowar and tomato uttapam recipe | healthy jowar uttapam | Indian snack with jowar is a nourishing breakfast option. Learn how to make healthy jowar uttapam. To make jowar and tomato uttapam, wash and soak the whole jowar and urad dal in enough water separately overnight. Drain well. Combine the whole jowar, urad dal and approx. ¼ cup of water in a mixer and blend till smooth. Transfer the mixture into a bowl, add the ginger-green chilli paste and salt and mix well. Heat a mini uttapa pan and grease it using ½ tsp of oil. Pour small spoonfuls of the batter in each uttapa mould to make a 75 mm. (3") diameter round. Sprinkle little tomatoes and coriander evenly over each mini uttapam, press lightly and cook on both the sides on a medium flame using the remaining ½ tsp of oil. Serve immediately. A sumptuous variant of the common rice and dal uttapam, this Indian snack with jowar, as the name suggests is made with a batter of jowar and urad dal. Jowar being alkaline in nature is good for your tummy, and interestingly this batter does not require fermentation, thus ruling out the possibility of acidity too. Try other stomach-friendly snacks like Nutritious Chilas and Potato Bajra Pancake. Not only are these healthy jowar uttapam convenient to make, they are also super tasty thanks to the tomatoes and peppy coriander. Tomatoes are rich in lycopene and vitamin A which are antioxidants and help in reducing inflammation in the body. These jowar and tomato uttapam are a wise pick for diabetics, heart patients and all those aiming weight loss. With 34 calories and 1.1 g protein per mini uttapam, these is a perfect snack with coconut chutney. Tips for jowar and tomato uttapam. 1. Jowar and urad dal has to be soaked overnight. So plan for it in advance. 2. Ensure that the mixture is smooth on blending. Half grains left behind while blending will not give a pleasant mouthfeel after cooking. 3. You can also use finely chopped onions for the topping. 4. Serving these uttapams immediately is very important to enjoy their flavour and texture. Enjoy jowar and tomato uttapam recipe | healthy jowar uttapam | Indian snack with jowar | with step by step photos. | [To make jowar and tomato uttapam, wash and soak the whole jowar and urad dal in enough water separately overnight. Drain well., Combine the whole jowar, urad dal and approx. ¼ cup of water in a mixer and blend till smooth., Transfer the mixture into a bowl, add the ginger-green chilli paste and salt and mix well., Heat a mini uttapa pan and grease it using ½ tsp of oil., Pour small spoonfuls of the batter in each uttapa mould to make a 75 mm. (3") diameter round., Sprinkle little tomatoes and coriander evenly over each mini uttapa, press lightly and cook on both the sides on a medium flame using the remaining ½ tsp of oil., Serve the jowar and tomato uttapam immediately.] | [Energy, 34 cal, Protein, 1.1 g, Carbohydrates, 5.4 g, Fiber, 0.8 g, Fat, 0.9 g, Cholesterol, 0 mg, Sodium, 1.8 mg] | jowar-and-tomato-uttapam-healthy-snack-22349r |
| rcp1983 | Jowar Aur Pudina ki Roti | BreakFast | NA | [jowar (white millet) flour, chopped mint leaves (phudina), chopped onions, chopped green chillies, peanut oil oil, salt, jowar (white millet) flour, peanut oil, low fat curds (dahi)] | 10 mins | 15 mins | [Rajasthani Roti / Puri / Paratha, Breakfast Theplas, Parathas, Indian Rotis, All-in-one Parathas, Indian Party, Tava, Antioxidant Rich Indian] | 4Makes 4 rotis | Rajasthani | jowar aur pudina ki roti recipe | jowar pyaz pudina paratha | jowar mint roti | healthy pudina jowar bhakri | with 19 amazing images. jowar aur pudina ki roti recipe | jowar pyaz pudina paratha | jowar mint roti | healthy pudina jowar bhakri is a daily fare with many health benefits. Learn how to make jowar pyaz pudina paratha. To make jowar aur pudina ki roti, combine all the ingredients in a deep bowl and knead into a soft dough using approximately ½ cup of hot water. Divide the dough into 4 equal portions and roll each portion into a 150 mm. (6") diameter thick circle using a little jowar flour for rolling. Heat a non-stick tava (griddle) and cook each roti, using ½ tsp of oil, till brown spots appear on both the sides. Serve jowar aur pudina ki roti immediately with low fat curd. Daily food can be made more nutritious and tasty with a little thoughtfulness. You can, for example, use iron rich jowar flour for making healthy pudina jowar bhakri. Jowar flour is also a good source of B vitamins, which help in energy metabolism in the body. In this scrumptious jowar mint roti, we have enhanced the jowar flour with onions and green chillies to improve not just the flavour but the texture too. Mint adds a touch of freshness further. Further jowar flour is also a good source of fibre which makes these rotis a suitable choice for heart patients and diabetics. Do not miss out on using peanut oil to cook these jowar pyaz pudina paratha, as it’s a more healthier option than vegetable oil. Serve them with Corn Palak Sabzi to make a hearty meal. Tips for jowar aur pudina ki roti. 1. Use hot water to knead the dough as it provides softness to the rotis. 2. If you are making these rotis for kids, prefer to use green chilli paste rather than chopped green chillies. 3. Serve them immediately to enjoy their texture. Enjoy jowar aur pudina ki roti recipe | jowar pyaz pudina paratha | jowar mint roti | healthy pudina jowar bhakri | with step by step photos. | [To make jowar aur pudina ki roti, combine all the ingredients in a deep bowl and knead into a soft dough using approximately ½ cup of hot water., Divide the dough into 4 equal portions and roll each portion into a 150 mm. (6") diameter thick circle using a little jowar flour for rolling., Heat a non-stick tava (griddle) and cook each roti, using ½ tsp of oil, till brown spots appear on both the sides., Serve jowar aur pudina ki roti immediately with low fat curd.] | [Energy, 121 cal, Protein, 2.7 g, Carbohydrates, 18.2 g, Fiber, 2.5 g, Fat, 4.2 g, Cholesterol, 0 mg, Sodium, 2.1 mg] | jowar-aur-pudina-ki-roti-1983r |
| rcp35085 | Jowar Bajra Besan Thalipeeth | Dinner | NA | [jowar (white millet) flour, bajra (black millet) flour, besan (bengal gram flour), whole wheat flour (gehun ka atta), grated cabbage, chopped onions, green chilli paste, coriander-cumin seeds (dhania-jeera) powder, chopped coriander (dhania), chilli powder, salt, whole wheat flour (gehun ka atta), oil, low fat curd (dahi)] | 15 mins | 20 mins | [Maharashtrian Rotis / Polis, Breakfast Theplas, Parathas, Indian Cancer Patients, High Fiber, Healthy Indian Dinner, Magnesium Rich, Arthritis Diet] | 6Makes 6 thalipeeths | Maharashtrian | jowar bajra thalipeeth recipe | healthy jowar thalipeeth | Maharashtrian multigrain thalipeeth | with 23 amazing images. Here we present you with one of Maharashtra’s most popular and nutritious delicacies! Made of whole grains, the jowar bajra besan thalipeeeth is rich in protein, calcium and iron. Learn how to make jowar bajra thalipeeth recipe | healthy jowar thalipeeth | Maharashtrian multigrain thalipeeth | You can also use the same combination of flours to make chapattis that are healthy and wholesome. Cabbage adds not just crunch but also a dash of vitamin C to this healthy jowar thalipeeth, while chopped onions, coriander, chilli paste and spice powders give it an invigorating flavour. Once you get the hang of it, you will find that the thalipeeth is very easy to prepare. We have made the job easier by rolling the jowar bajra thalipeeth instead of patting it directly onto the tava. Tips to make jowar bajra thalipeeth: 1. You can also add ragi flour to make this thalipeeth. 2. If you do not like cabbage you can add grated carrot. 3. Serve jowar bajra thalipeeth with raita of your choice. 4. Instead of oil you can use ghee to cook thalipeeth. Enjoy jowar bajra thalipeeth recipe | healthy jowar thalipeeth | Maharashtrian multigrain thalipeeth | with step by step photos. | [To make jowar bajra besan thalipeeth, combine all the ingredients in a deep bowl and knead into a soft dough using approx. 5 tbsp of water., Divide the dough into 6 equal portions., Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the thalipeeth, using ¼ tsp of oil till golden brown spots appear from both the sides., Repeat steps 3 and 4 to make 5 more thalipeeths., Serve the jowar bajra besan thalipeeth immediately with low-fat curds.] | [Energy, 92 cal, Protein, 3.2 g, Carbohydrates, 15.1 g, Fiber, 2.9 g, Fat, 2.1 g, Cholesterol, 0 mg, Sodium, 9.5 mg] | jowar-bajra-besan-thalipeeth-35085r |
| rcp38641 | Jowar Banana Sheera ( Gluten Free Recipe) | NA | NA | [jowar (white millet) flour, mashed banana, ghee, milk, chopped jaggery (gur)] | 5 mins | 4 mins | [different kinds of sheera, Basic Indian Dessert Recipes, Non-stick Pan, Quick Indian Sweets, Gluten Free Kids, Gluten Free Indian Desserts] | 1Makes 0.75 cup (11 tbsp ) | Indian | Jowar flour substitutes for wheat flour and rava in this satiating sheera. Bananas add extra flavour, compensating for the bland taste of the jowar flour. Eat the sheera immediately to prevent it from turning lumpy. Make this recipe as much as possible close to the serving time. | [Heat the ghee in a non-stick pan, add the jowar flour to it and sauté on a medium flame for 1 to 2 minutes or till it turns light brown in colour., Add the milk, mix well and cook on a medium flame for 30 seconds, while stirring continuously using a whisk so that no lumps remain., Add ½ cup of water and jaggery, mix well and cook on a medium flame for 1 minute, while stirring continuously., Switch off the flame, add the banana and mix well., Serve immediately.] | [Energy, 32 cal, Protein, 0.7 g, Carbohydrates, 4.2 g, Fiber, 0.3 g, Fat, 1.1 g, Cholesterol, 1.5 mg, Sodium, 4.1 mg] | jowar-banana-sheera---gluten-free-recipe-38641r |
| rcp3065 | Jowar Banana Sheera for Babies | NA | NA | [mashed banana, jowar (white millet) flour, ghee, chopped jaggery (gur)] | 5 mins | 3 mins | [Non-stick Pan, Indian Cancer Patients, Cancer Mouth Sores] | 1Makes 0.75 cup | Indian | Jowar Banana Sheera for Babies | Banana and Jowar Sheera for Babies | Jowar Banana Sheera for Kids | Jowar Banana Sheera for 7 month old baby | Banana Sorghum Sheera for Babies | Jowar Banana Sheera – Baby Food Recipe | with 15 amazing images After the age of 7 to 8 months, your baby will be ready to have foods that are of a more semi-solid consistency. This fabulously tasty and nutritious Jowar Banana Sheera for Babies will serve the purpose of familiarizing your baby with such foods. Being rich in carbohydrates, protein and iron, this Jowar Banana Sheera for Babies will keep your baby 'full' for a longer period of time. Plus, thankfully, babies usually find the natural sweetness of banana and jaggery very appealing, so your baby will not think twice before slurping up every spoonful! However use of jaggery can easily be avoided as banana itself is a very sweet fruit. Do not keep thisJowar Banana Sheera for Babies for a long time after cooking. It will turn black and also thicken because the use of banana. Enjoy Jowar Banana Sheera for Babies | Banana and Jowar Sheera for Babies | Jowar Banana Sheera for Kids | Jowar Banana Sheera for 7 month old baby | Banana Sorghum Sheera for Babies | Jowar Banana Sheera – Baby Food Recipe with detailed step-by-step photos. | [To make jowar banana sheera for babies, heat the ghee in a deep non-stick pan, add the jowar flour and sauté on a medium flame for 2 minutes., Add the jaggery and ¾ cup of water, mix well using a whisk and cook on a medium flame for 1 minute, while stirring continuously., Switch off the flame, add the banana and mix well., Serve the jowar banana sheera for babies lukewarm.] | [Energy, 227 cal, Protein, 3.4 g, Carbohydrates, 40.1 g, Fiber, 3.8 g, Fat, 5.7 g, Cholesterol, 0 mg, Sodium, 2.6 mg] | jowar-banana-sheera-for-babies-3065r |
| rcp40619 | Jowar Bhakri, Healthy Jowar Bhakri | BreakFast | NA | [jowar (white millet) flour, whole wheat flour (gehun ka atta), salt, whole wheat flour (gehun ka atta)] | 5 mins | 15 mins | [Maharashtrian, Maharashtrian Rotis / Polis, Maharashtrian Breakfast, Indian Rotis, Tava, Healthy Indian Acidity recipes, Indian Home Remedies for Constipation] | 6Makes 6 bhakris | Maharashtrian | jowar bhakri recipe | healthy jowar bhakri | jwarichi bhakri | how to make jowar bhakri | with 13 amazing images. Jowar Bhakri is a simple tradiaitonal Maharashtrian recipe which forms an integral part of their main course. Making jwarichi bhakri requires only 3 to 4 ingredients. Learn how to make jowar bhakri in a step-by-step photos. Flours of millets like jowar add a rustic touch to bhakris. The homely aroma that emanates from the kitchen when you cook a Jowar Bhakri itself will give you a very content and comforting feel. To make jowar bhakri, we have combined jowar flour with a little whole wheat flour to make the rotis easier to roll and to improve their texture. Remember when you make jowar bhakri, the dough should be soft and the bhakri should be cooked uniformly. This is to ensure that it puffs up evenly when cooked on the open flame. Smear ½ teaspoon of ghee on it before serving to make it more flavourful . Healthy jowar bhakri is truly wholesome. It’s brimming with iron, fibre , protein and a few trace minerals. Those aiming to increase their hemoglobin levels must also include jowar bhakri to their meals. Plain jwarichi bhakri tastes the best when served immediately on cooking. Methi Pitla or Cauliflower Greens Pitla, an ideal match for Jowar Bhakri. You can also serve Green Chilli Thecha or Red Chilli Thecha and some onions as an accopmpaniment. Enjoy jowar bhakri recipe | healthy jowar bhakri | jwarichi bhakri | how to make jowar bhakri | with step by step photos. | [To make jowar bhakri, combine the ingredients in a deep bowl and knead into a semi-soft dough using enough warm water., Divide the dough into 6 equal portions., Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle), place the bhakri on it and turn it over after a 1 minute., Cook on the other side for another 1 minute or till light brown spots appear on the surface., Then turn it over onto an open flame and cook on both sides for a few seconds till it puffs up. Remove from the flame and keep aside., Repeat steps 3 to 6 to make 5 more jowar bhakris., Serve the jowar bhakri immediately.] | [Energy, 75 cal, Protein, 2.3 g, Carbohydrates, 15.7 g, Fiber, 2.2 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 2.3 mg] | jowar-bhakri-healthy-jowar-bhakri-40619r |
| rcp41595 | Jowar Dhani Chivda, Holi Recipe | Snacks | Veg | [jowar puff (dhani), oil, mustard seeds ( rai / sarson), curry leaves (kadi patta), asafoetida (hing), roasted chana dal (daria), turmeric powder (haldi), chilli powder, salt, roasted chana] | 5 mins | 7 mins | [Indian Travel Food, Indian Jar Snacks, Evening Tea Snacks, Holi recipes, Non-stick Pan, Gluten Free Veg Indian, Kitty Party Snacks] | 5Makes 5 cups | Indian | jowar dhani chivda recipe | jowar dhani no chevdo | jowar dhani ka chivda | healthy sorghum popcorn mixture | gluten free jowar dhani chivda | with 16 amazing images. The jowar dhani chivda promises a bowl full of crunchy fun! Indeed, jowar dhani no chevdo, a Holi specialty is made with yummy jowar puffs and roasted chana dal, seasoned with spice powders and tempered with mustard seeds and curry leaves. jowar dhani no chevdo is super healthy, gluten free and made in low calories. A pinch of asafoetida is added to give the chivda a very appetizing aroma. For the Gujaratis and Maharashtrians, Holi celebrations are incomplete without this crispy jowar dhani chivda, which is made in large batches and enjoyed by adults and kids. Jowar dhani or jowar puffs are easily readily available in markets, yet some households prefer making it themselves. Jowar dhani is available in India during March and April which makes mark to the arrival of spring! Traditionally, the jowar dhani is puffed in a big pan full of sand with a sieve but you can also use a tava to puff it! Lets see why this is a called a healthy sorghum popcorn mixture ? Jowar puffs are made from from jowar which is a complex carb and will be absorbed slowly in the blood stream and not cause a spike in insulin. Jowar and all Millets are rich in Potassium. Kids will also love this healthy sorghum popcorn mixture snack as it has a popcorn-like mouth-feel. You can even pack it in a lunch box tiffin recipe as a snack for school or work. And you can also carry this along for munching, which makes it a perfect Indian travel dry food snack. Also, goes really well as an evening snack with a hot cup of masala chai. Other must-try chivdas in our collection include the Roasted Poha and Oats Chivda , Kolhapuri Bhadang Murmura and Khakhra Chivda. Learn to make jowar dhani chivda recipe | jowar dhani no chevdo | jowar dhani ka chivda | healthy sorghum popcorn mixture | gluten free jowar dhani chivda | with detailed step by step recipe photos below. | [To make jowar dhani chivda, heat a deep non-stick pan, add the jowar puffs and sauté on a medium flame for 2 to 3 minutes., Remove and keep aside., Heat the oil in the same deep non-stick pan, add the mustard seeds, curry leaves and asafoetida and sauté on a medium flame for 30 seconds., Add the roasted chana dal, mix well and cook on a medium flame for 1 minute., Add the turmeric powder, chilli powder and salt, mix well and cook on a medium flame for 10 seconds., Add the roasted jowar puffs and roasted chana, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Cool the jowar dhani chivda completely and store in an air-tight container. Use as required.] | [Energy, 66 cal, Protein, 1 g, Carbohydrates, 1.8 g, Fiber, 0.4 g, Fat, 6.1 g, Cholesterol, 0 mg, Vitamin A, 102.8 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.3 mg, Vitamin C, 2.6 mg, Folic Acid, 0 mcg, Calcium, 5.9 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 9.7 mg, Potassium, 48.2 mg, Zinc, 0 mg] | jowar-dhani-chivda-holi-recipe-41595r |
| rcp3078 | Jowar Golpapdi for Kids | NA | Veg | [jowar (white millet) flour, ghee, chopped jaggery (gur)] | 5 mins | 3 mins | [Traditional Indian Mithai, Non Stick Kadai Veg] | 10Makes 10 pieces | Indian | jowar golpapdi for kids | sukhadi for kids | golpapdi for toddlers | wit 13 amazing images. A flour-based mithai from Gujarat, golpapdi is a hot favourite with most people because it is not only tasty but also easy to prepare. It is made by heating ghee and roasting jowar flour in it till light brown in colour. Then it is removed from the flame and jaggery is added to it and mixed till it melts completely. Finally it is poured in a thali and set aside to set for some time. Here we have a variation using jowar flour. This jowar flour golpapdi for kids makes use of only 2 ingredients other than jowar, that’s ghee and jaggery. Here, we have made jowar Golpapdi with iron-rich ingredients like jowar flour and jaggery, bound together with ghee. This mouth-watering sukhadi stays good in an air-tight dabba for 2-3 days, so you can keep it handy to answer your baby’s sudden hunger pangs. This jowar golpapdi is an iron rich treat for babies who are teething and also toddler who are age 1 and above. It’s soft texture is sure to soothe their gums while providing nourishment. Enjoy jowar golpapdi for kids | sukhadi for kids | golpapdi for toddlers | with step by step photos | [Heat the ghee in a non-stick kadhai, add the jowar flour, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Remove from the flame, add the jaggery and mix well., When the jaggery melts and the mixture is still warm, pour it into the greased thali and spread it evenly with the help of the base of a small bowl (katori) or a flat spoon., Cut into diamond shaped pieces while it is still warm and keep aside to cool for 15 minutes., Serve jowar golpapdi for kids immediately or store in an air-tight container.] | [Energy, 72 cal, Protein, 0.5 g, Carbohydrates, 7 g, Fiber, 0.5 g, Fat, 4.7 g, Cholesterol, 0 mg, Sodium, 0.4 mg] | jowar-golpapdi-for-kids-3078r |
| rcp42308 | Jowar Kale Palak Veg Antioxidant Healthy Office Salad | NA | NA | [soaked and cooked whole jowar (white millet), kale, baby spinach, coloured capsicum cubes, blanched broccoli florets, mushroom (khumbh) cubes, alfalfa sprouts, olive oil, lemon juice, grated garlic (lehsun), grated ginger (adrak), sea salt (khada namak), freshly ground black pepper (kalimirch), roasted pumpkin seeds] | 15 mins | 0 mins | [Healthy Foods for Kids, Kids Brain Boosting, Antioxidant Rich Indian, Diabetic Salads, Indian Home Remedies for Constipation, Healthy Indian Salads with healthy dressing, Cancer Salads] | 1Makes 1 servings | Indian | jowar kale palak salad recipe | spinach, capsicum, alfalfa sprouts salad | healthy jowar vegetable salad | with 35 amazing images. jowar kale palak salad is a healthy Indian lunch salad or a one dish meal salad. Learn to make healthy jowar vegetable salad. This super-duper jowar kale palak lunch salad, loaded with the goodness of millets, veggies and greens, is bound to gain you lots of compliments and enthuse your colleagues also to make a healthy shift towards salad lunches ! An exciting medley of jowar, kale leaves, broccoli, mushroom and other veggies and greens, laced with a lemony and spicy dressing, this spinach, capsicum, alfalfa sprouts salad reboots your day with its awesome blend of textures and flavours. Jowar or white millet is a gluten-free grain packed with vitamins and minerals, especially B-vitamins, magnesium and calcium. Green leafy veggies like kale and spinach give you iron and vitamin C, while pumpkin seeds contributes omega-3 fatty acids to the nutritious blend in healthy jowar vegetable salad. Rich in vitamins, bell pepper helps in the formation of collagen and improves skin health. It increases your metabolic rate, that is, it helps you burn calories and thus aids in weight loss. You will find that the Jowar Kale Palak Veg Antioxidant Healthy Office Salad is quite filling too, so you won’t reach out for any junky snacks soon after your meal. Enjoy jowar kale palak salad recipe | spinach, capsicum, alfalfa sprouts salad | healthy jowar vegetable salad | with step by step photos. | [To make jowar kale palak salad, in a bowl put the whole jowar, kale, spinach, coloured capsicum, mushrooms, broccoli and alfalfa sprouts., Toss well., Add the prepared extra virgin olive oil dressing., Just before eating, mix the dressing and toss the pumpkin seeds and toss well., Serve jowar kale palak veg antioxidant healthy office salad immediately.] | [Energy, 333 cal, Protein, 9.9 g, Carbohydrates, 48.8 g, Fiber, 9.7 g, Fat, 11.9 g, Cholesterol, 0 mg, Sodium, 24.5 mg] | jowar-kale-palak-veg-antioxidant-healthy-office-salad-42308r |
| rcp33307 | Jowar Khichu, Indian Jowar Flour Khichu | BreakFast | NA | [jowar (white millet) flour, cumin seeds (jeera), green chilli paste, baking soda, salt, oil, oil, koro sambhar] | 5 mins | 7 mins | [Gujarati Farsans, Quick breakfast, Jain Breakfast, Breakfast Upma, Poha, Indian Party, Non-stick Pan, Deep Pan] | 4Makes 4 servings | Gujarati | jowar khichu recipe | Indian jowar flour khichu | Gujarati jowar nu khichu | gluten free snack | with 15 amazing images. jowar khichu recipe | Indian jowar flour khichu | Gujarati jowar nu khichu | gluten free snack is a Indian snack made with basic ingredients. Learn how to make Indian jowar flour khichu. To make jowar khichu, put 3½ cups of hot water in a deep non-stick pan, add the soda bi-carb, cumin seeds, green chilli paste, salt, oil and jowar flour, mix well and cook on a medium flame for 5 minutes, while stirring continuously with help of a rolling pin or a whisk. Transfer to a serving bowl, add little oil and sprinkle koro sambar and serve immediately. Khichu is a traditional snack made using various types of flours like bajra, rice, nachni etc. Gujarati jowar nu khichu is made with jowar flour which is flavoured with spices, green chillies and often with garlic too. Cumin seeds add crunch, while koro sambhar sprinkled on the top enhance the flavour of Indian jowar flour khichu. As a variation, you can also add sesame seeds alsong with cumin seeds. Baking soda makes it softer, but ensure you add the suggested amount or it can turn into a disaster. Devoid of wheat flour this is a gluten free snack which can be enjoyed by those who are gluten intolerant. If you wish to make this recipe ahead of time, remember to sprinkle a little water before reheating it in the microwave. If you like jowar khichu, check out these variations - Rice Khichu, Poha Khichu, Nachni Khichu and Whole Rice Khichu to satiate you in a tasteful way. Tips to make jowar khichu. 1. If you want to make rice khichu, use rice flour instead of jowar flour, and follow the same recipe. 2. After adding jowar flour stir continuously to avoid lumps in khichu. Enjoy jowar khichu recipe | Indian jowar flour khichu | Gujarati jowar nu khichu | gluten free snack | with step by step photos. | [To make jowar khichu, put 3½ cups of hot water in a deep non-stick pan, add the soda bi-carb, cumin seeds, green chilli paste, salt, oil and jowar flour, mix well and cook on a medium flame for 5 minutes, while stirring continuously with help of a rolling pin or a whisk., Transfer to a serving bowl, add little oil and sprinkle koro sambhar and serve immediately.] | [Energy, 174 cal, Protein, 3.2 g, Carbohydrates, 22.1 g, Fiber, 3 g, Fat, 8.1 g, Cholesterol, 0 mg, Sodium, 2.2 mg] | jowar-khichu-indian-jowar-flour-khichu-33307r |
| rcp42675 | Jowar Palak Appe | Snacks | NA | [jowar (white millet) flour, chopped spinach (palak), green chilli paste, ginger (adrak) paste, salt, oil, oil] | 10 mins | 10 mins | [South Indian Appe, Quick breakfast, Breakfast Idlis / Dosas / Uttapam, Quick Evening Snacks, Indian Snacks for Entertaining, Evening Tea Snacks, Indian Party] | 14Makes 14 appes | South Indian | jowar palak appe recipe | instant jowar appe | healthy palak appe | with 18 images. jowar palak appe is a healthy South Indian snack. Learn to make instant jowar appe. Irresistibly tempting, the Jowar Palak Appe is a real treat to the palate, while also being a nourishing snack for your body. Rich in iron, fibre and other nutrients, jowar palak appe is quite easy to make and super tasty with the spiky flavour of ginger and green chillies. instant jowar appe doesn't require any soaking, grinding or fermentation. You'll also like the fact that this appe requires very little oil to cook. Instead of spinach, you can add other veggies too. Plus, the batter can also be used to make yummy dosas. Serve instant jowar appe hot and fresh with chutney. Suggested Serving Size is 4 to 5 instant jowar appes. Enjoy jowar palak appe recipe | instant jowar appe | healthy palak appe | with step by step photos. | [To make jowar palak appe, combine all the ingredients along with approx. ¾ cup of water in a deep bowl and mix well., Grease an appe mould with ¼ tsp of oil and put 1 tbsp of the batter into each of the 7 appe moulds., Cook using ½ tsp of oil till the lower surface becomes golden brown in colour, then turn each appe upside down using a fork and cook them till they turn golden brown in colour from the other side., Repeat steps 2 and 3 to make 7 more appes in 1 more batch., Serve the jowar palak appe immediately.] | [Energy, 24 cal, Protein, 0.6 g, Carbohydrates, 3.9 g, Fiber, 0.6 g, Fat, 0.6 g, Cholesterol, 0 mg, Sodium, 1.8 mg] | jowar-palak-appe-42675r |
| rcp43054 | Jowar Palak Khichdi | Dinner | Veg | [jowar (white millet), green moong dal (split green gram), spinach (palak) puree, turmeric powder (haldi), salt, ghee, cumin seeds (jeera), chopped garlic (lehsun), chopped green chillies, chopped onions, chopped tomatoes, garam masala, chopped coriander (dhania)] | 15 mins | 25 mins | [One Dish Vegetarian Meals, One Meal Dinner, collection of khichdi recipes, Vitamin A Rich, Beta Carotene, Retinol, Pregnancy Folic Acid Rich, Protein Rich foods for Pregnancy, Pregnancy Rice, Khichdi & Pulao] | 6Makes 6 servings | NA | jowar palak khichdi recipe | healthy jowar millet khichdi | palak jowari khichdi for pregnancy | with 30 amazing images. palak jowar khichadi is a very nutritious khichadi made with jowar millet and green gram dal with the goodness of palak. Learn how to make jowar palak khichdi recipe | healthy jowar millet khichdi | palak jowari khichdi for pregnancy | jowar palak khichdi is a nutritious and tasty dish which is popular in India. This recipe is rich in fibre, antioxidants, vitamins, calcium and iron. Healthy jowar millet khichdi is made using simple ingredients. jowar palak khichdi is a comforting one-dish meal, which you can serve for lunch or dinner. It has a great mouth-feel, and the combo of jowar with green moong dal also has a very good taste. pro tips to make jowar palak khichdi: 1. Instead of jowar you can use bajra to make this recipe. 2. Instead of green moong dal you can use yellow moong dal to make this recipe. 3. You can also add any mixed chopped vegetables of your choice. Enjoy jowar palak khichdi recipe | healthy jowar millet khichdi | palak jowari khichdi for pregnancy | with detailed step by step photos. | [To make jowar palak khichdi, soak the jowar in enough hot water for 8 hours. Once soaked, drain well., In a pressure cooker add the soaked jowar, green moong dal, turmeric, salt and 3 cups of water, mix well and pressure cook for 6 whistles., Allow the steam to escape before opening the lid., Heat ghee in a deep pan, add cumin seeds, garlic and green chillies, saute on medium flame for few seconds., Add onions and saute on medium flame for 2 minutes., Add tomatoes and saute on medium flame for another 1 minute., Add spinach puree, garam masala and salt to taste, cook on medium falme for 2 minutes., Add the cooked khichdi, mix well and cook on medium flame for 2 minutes., Serve jowar palak khichdi hot garnished with coriander.] | [Energy, 167 cal, Protein, 7.5 g, Carbohydrates, 28.6 g, Fiber, 4.5 g, Fat, 2.5 g, Cholesterol, 0 mg, Sodium, 22.4 mg] | jowar-palak-khichdi-43054r |
| rcp35083 | Jowar Pita Pockets ( Folic Acid and Zinc Rich Recipe ) | NA | Veg | [hung low fat curds (chakka dahi), garlic (lehsun) cloves, sugar, salt, shredded mixed vegetables, jowar (white millet) flour, salt, soaked kabuli chana (white chick peas), chopped dill leaves, chopped mint leaves (phudina), chopped cabbage, chopped green chillies, salt, oil] | 10 mins | 20 mins | [Lebanese Vegetarian, Lebanese Breads, Tortilla Main Dishes, One Dish Vegetarian Meals, Teachers Day, Western Party, Tava] | 12Makes 12 pita pockets | Lebanese | Falafels in an Indian and healthier avatar! Jowar contains zinc that is a great immune booster, folic acid that is a blood synthesizer. These multi-nutrient fibre rich pockets are filled with shredded veggies mixed with curd, making it a sumptuous, healthy meal. Indulge without guilt! | [Sieve the jowar flour and salt together in a bowl., Add enough lukewarm water and knead into a soft dough., Divide the dough into 6 equal portions., Wet your palms and flatten each portion into a 125 mm (5") diameter circle., Heat a non-stick tava (griddle) and roast it on both sides till brown spots appear on both the sides., Repeat with the remaining portions to make 5 more pitas. Keep aside., Drain the kabuli chana and blend it in a mixer to a coarse paste, using enough water., Combine all the ingredients including the kabuli chana in a bowl and mix well., Divide the mixture into 12 equal portions and shape them into a 75 mm. (3”) flat, oval patties., Heat a non-stick tava (griddle) and cook each patty, using ¼ tsp of oil, till it is golden brown in colour from both the sides. Drain on absorbent paper and keep aside., Divide the salad into 12 equal portions and keep aside., Cut the jowar pita into half so that they form pockets. Warm the halves on a hot tava (griddle)., Fill each pita half with one patty and a portion of the salad., Repeat with the remaining pitas, patties and salad to make 11 more pita pockets., Serve immediately.] | [Energy, 101 cal, Protein, 3.6 g, Carbohydrates, 17.1 g, Fiber, 3.7 g, Fat, 2 g, Cholesterol, 0 mg, Sodium, 9.5 mg] | jowar-pita-pockets--folic-acid-and-zinc-rich-recipe--35083r |
| rcp38840 | Jowar Porridge for Babies | NA | NA | [jowar (white millet) flour, ghee, dates (khajur)] | 2 mins | 3 mins | [Mixer, Non-stick Pan, Recipes for Weaning, Recipes for Weaning (8 to 9 months), Cereals and Pulses for 8 to 9 months Baby, Babies recipes, 6 to 18 months, Indian Cancer Patients] | Makes 0.5 cup | Indian | jowar porridge recipe for babies | jowar flour porridge of babies | sorghum porridge for babies | how to make jowar porridge for babies at home | with 14 amazing images. This wholesome and satiating Jowar Porridge for Babies is made with jowar flour, which is good for your baby now that s(he) is growing rapidly with an ever-increasing appetite too. Jowar Flour Porridge for Babies is a great weaning food for babies over 6 months of age. Learn how to make Jowar Porridge for Babies at Home. Making this Sorghum Porridge for Babies takes only 2 minutes. Firstly you need to soak the dates in warm water for 10 minutes and then blend in a mixer to a smooth puree. Then heat in a small pan and roast jowar flour. Add dates puree and some water, mix well and cook for 1 minute. Jowar Porridge for Babies is ready. You can flavour this Jowar Porridge for Babies with jaggery also, though dates are a more healthier option. This Jowar Porridge for Babies tastes the best when cooked and served immediately. With ample nutrients, including iron, fibre and protein too, this porridge will keep him/her satisfied for a couple of hours. Enjoy jowar porridge recipe for babies | jowar flour porridge of babies | sorghum porridge for babies | how to make jowar porridge for babies at home | with step by step photos. | [To make jowar porridge for babies, combine the dates and 2 tbsp of warm water in a bowl and keep aside to soak for 10 minutes., Blend it in a mixer till smooth without draining the water. Keep aside., Heat the ghee in a non-stick pan, add the jowar flour and cook on a medium flame for 2 minutes, while stirring continuously., Add the dates purée and ¾ cup of water, mix well using a whisk and cook on a medium flame for 1 minute, while stirring continuously. Serve the jowar porridge for babies lukewarm.] | [Energy, 160 cal, Protein, 2.7 g, Carbohydrates, 24.9 g, Fiber, 3.2 g, Fat, 5.5 g, Cholesterol, 0 mg, Sodium, 2.1 mg] | jowar-porridge-for-babies-38840r |
| rcp43108 | Jowar Pyaaz Tikkad | Dinner | NA | [jowar (white millet) flour, ragi (nachni / red millet) flour, salt, turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, ghee, chopped onions, chopped tomatoes, chopped ginger (adrak), chopped garlic (lehsun), chopped green chillies, chopped coriander (dhania)] | 15 mins | 12 mins | [Rajasthani Roti / Puri / Paratha, Quick breakfast, Breakfast Theplas, Parathas, Parathas, All-in-one Parathas, Diabetes and Kidney friendly, Stuffed Paratha Recipes for Dinner] | 4Makes 4 tikkads (4 tikkad ) | Rajasthani | jowar pyaaz tikkad recipe | diabetes and kidney friendly pyaaz tamatar tikkar | gluten free tikkad | with 27 amazing images. jowar pyaaz tikkad recipe is a protein-packed and flavorful flatbread perfect for a quick and satisfying meal. Learn how to make jowar pyaaz tikkad recipe | diabetes and kidney friendly pyaaz tamatar tikkar | gluten free tikkad | This diabetes and kidney friendly pyaaz tamatar tikkar is a traditional Indian recipe that is nutritious and has gluten-free qualities of jowar flour (sorghum flour) combined with the savory flavors of onions and spices. The star of the show is a zesty onion filling, traditionally seasoned with ginger, garlic and green chillies for a touch of heat. The dough is rolled out thin, generously topped with the onion mixture, and then cooked on a griddle until golden brown and crispy. jowar pyaaz tikkad is a delicious way to enjoy the health benefits of jowarand the comfort of a savory flatbread. This gluten-free jowar pyaaz tikkad is not only a delicious and satisfying dish but also a nutritious option rich in fiber, protein, and essential vitamins and minerals. Enjoy it hot with a side of yogurt or chutneys for a wholesome and flavorful meal. pro tips to make jowar pyaaz tikkad: 1. You can also add finely chopped capsicum in the topping to make this recipe. 2. Instead of nachni flour you can also use bajra flour for the dough. 3. You can also cook this paratha on an open flame for the tandoor effect. Enjoy jowar pyaaz tikkad recipe | diabetes and kidney friendly pyaaz tamatar tikkar | gluten free tikkad | with detailed step by step photos. | [To make jowar pyaaz tikkad recipe, divide the topping into 4 equal portions., Combine all the dough ingredients together in a deep bowl and knead into a soft dough using ½ cup of water., Divide the dough into 4 equal portions. Roll out each portion of the dough into 4 inch diameter paratha., Place 1 portion of prepared topping on the paratha and press it gently., Heat a non-stick tava and cook each paratha on a medium flame using ½ tsp ghee on both the sides., Serve jowar pyaaz tikkad hot.] | [Energy, 123 cal, Protein, 2.8 g, Carbohydrates, 21.2 g, Fiber, 3 g, Fat, 3 g, Cholesterol, 0 mg, Sodium, 100.8 mg] | jowar-pyaaz-tikkad-43108r |
| rcp4660 | Jowar Pyaz Ki Roti ( Healthy Breakfast) | BreakFast | NA | [jowar (white millet) flour, chopped spring onions whites, chopped green chillies, peanut oil oil, salt, jowar (white millet) flour, peanut oil oil, low fat curds (dahi)] | 10 mins | 15 mins | [Breakfast Theplas, Parathas, Tava, Antioxidant Rich Indian, Preconception Indian Recipes, Gluten Free Rotis, Antioxidant Indian, 4 Ingredient Breakfast] | 4Makes 4 rotis | Indian | jowar pyaz ki roti recipe | healthy sorghum onion Indian bread | iron rich roti | with 18 amazing images. jowar pyaz ki roti recipe is a healthy roti made from simple ingredients like jowar, onions, green chillies and peanut oil. Have healthy sorghum onion Indian bread for breakfast with a bowl of homemade curd to complete a healthy Indian breakfast. Fibre, calcium, protein and loads of energy come together in a tasty jowar pyaz ki roti flavoured with spring onions and green chillies! Jowar pyaz ki roti is a gluten-free, cholesterol -free recipe that you can prepare even every day. You just need a spot of practice in rolling these jowar flour rotis. Preferably use peanut oil while cooking these rotis as it has more MUFA and is thus healthy. Notes on jowar pyaz ki roti. 1. Use spring onions whites and greens both for a good crunch. 2. Add the green chillies. These perk up the flavour of bland jowar flour. 3. Mix batter well. Use your hands for mixing rather than a spoon as this helps in uniform mixing. Keep aside. 4. Carefully pour the hot water in the bowl of jowar flour mixture. Hot water is added to provide softness to the rotis. 5. If the dough seems to be sticky, add more jowar flour and if the dough seems to be a little stiff, then add some more hot water. Enjoy how to jowar pyaz ki roti recipe | healthy sorghum onion Indian bread | iron rich roti | with detailed step by step photos below. | [To make jowar pyaz ki roti, combine all the ingredients in a deep bowl and knead into a soft dough using approximately ½ cup of hot water., Divide the dough into 4 equal portions and roll each portion into a 150 mm. (6") diameter thick circle using a little jowar flour for rolling., Heat a non-stick tava (griddle) and cook each roti, using ½ tsp of oil, till brown spots appear on both the sides., Serve jowar pyaz ki roti immediately with low fat curd.] | [Energy, 144 cal, Protein, 2.7 g, Carbohydrates, 18.2 g, Fiber, 2.7 g, Fat, 6.7 g, Cholesterol, 0 mg, Sodium, 2.1 mg] | jowar-pyaz-ki-roti---healthy-breakfast-4660r |
| rcp22358 | Jowar Pyaz ki Roti, Low Acidity Recipe | BreakFast | NA | [jowar (white millet) flour, chopped spring onions whites, green chilli paste, oil, salt, jowar (white millet) flour, oil] | 10 mins | 12 mins | [Rajasthani Roti / Puri / Paratha, Breakfast Theplas, Parathas, Indian Rotis, All-in-one Parathas, Tava, Healthy Indian Acidity recipes, Malaria Diet] | 4Makes 4 rotis | Rajasthani | jowar pyaz ki roti to manage acidity recipe | healthy jowar onion roti | jowar paratha for weight loss | jowar roti with spring onions | with 18 amazing images. jowar pyaz ki roti to manage acidity recipe | healthy jowar onion roti | jowar paratha for weight loss | jowar roti with spring onions is a daily fare made with 5 ingredients. Learn how to make healthy jowar onion roti. To make jowar pyaz ki roti to manage acidity, combine all the ingredients in a deep bowl and knead into a soft dough using enough hot water. Divide the dough into 4 equal portions and roll each portion into a 125 mm. (5") diameter thick circle using a little jowar flour for rolling. Heat a non-stick tava (griddle) and cook each roti, using ¼ tsp of oil, till brown spots appear on both the sides. Serve immediately. This is a simple everyday roti made with jowar flour and readily-available ingredients like spring onions and a hint of green chilli paste. As it is also easy to make, you can include the jowar roti with spring onions as part of your daily diet. Jowar is the most stomach-friendly ingredient for those suffering from constant acidity. If you are comfortable with curds, you can enjoy these rotis with a cup of fresh curds. This healthy jowar onion roti is also gluten free and thus can be enjoyed by gluten intolerant people. Jowar flour is also said to be a nourishing option for weight watchers. Thus this jowar paratha for weight loss with 2.5 g of fibre and 2.7 g of protein per paratha seems homely and wholesome at the same time. Those suffering from diabetes and heart disease can relish these parathas too! Tips for jowar pyaz ki roti to manage acidity. 1. Since there is no gluten in this recipe, use warm water to knead the dough. 2. You might not get even edges of the roti while rolling. But do not worry, that’s normal. 3. Since these are cooked with less, remember to serve them immediately. Try other stomach-friendly rotis like Suva Buckwheat Roti and Nutritious Cabbage and Methi Roti. Enjoy jowar pyaz ki roti to manage acidity recipe | healthy jowar onion roti | jowar paratha for weight loss | jowar roti with spring onions | with step by step photos. | [To make jowar pyaz ki roti, combine all the ingredients in a deep bowl and knead into a soft dough using enough hot water., Divide the dough into 4 equal portions and roll each portion into a 150 mm. (6") diameter thick circle using a little jowar flour for rolling., Heat a non-stick tava (griddle) and cook each roti, using ¼ tsp of oil, till brown spots appear on both the sides., Serve the jowar pyaz ki roti immediately.] | [Energy, 110 cal, Protein, 2.7 g, Carbohydrates, 18.2 g, Fiber, 2.5 g, Fat, 3 g, Cholesterol, 0 mg, Sodium, 2.1 mg] | jowar-pyaz-ki-roti-low-acidity-recipe-22358r |
| rcp38841 | Jowar Ragi and Date Porridge for Babies | NA | NA | [jowar (white millet), ragi (nachni / red millet), dates (khajur)] | 3 mins | 12 mins | [Mixer, Non-stick Pan, Indian Cancer Patients, Cancer Mouth Sores] | Makes 0.5 cup | Indian | jowar, ragi and date porridge recipe for babies | jowar, nachni and date porridge for babies | jowar nachni porridge for babies | how to make jowar, nachni and date porridge for babies at home | with 19 amazing images. This Jowar, Ragi and Date Porridge for Babies porridge is tasty too, which makes it an ideal food for this age, when children start discerning flavours and textures. Learn how to make jowar, nachni and date porridge for babies at home in a step by step manner. To make this jowar nachni porridge for babies, combine the whole jowar, whole ragi, dates and ½ cup of water in a pressure cooker, mix well and pressure cook for 3 whistles. Blend the cooked mixture with ½ cup of water and cook in a pan for around 1 to 2 minutes. A combination of two super grains, flavoured with deliciously sweet and iron-rich dates, this Jowar, Ragi and Date Porridge for Babies is a wholesome food that will keep your little one satiated and active for at least a couple of hours. At the growing stage of 7 to 8 months feed Jowar, Nachni and Date Porridge for Babies. It is rich in essential nutrients iron, protein, calcium and fiber. Do not add sugar or jaggery to this Jowar, Ragi and Date Porridge for Babies as dates do the job of lending natural sweetness. Also sugar or jaggery at this age is not recommended by most pediatricians. Enjoyjowar, ragi and date porridge recipe for babies | jowar, nachni and date porridge for babies | jowar nachni porridge for babies | how to make jowar, nachni and date porridge for babies at home | with detailed step by step photos below. | [Combine the whole jowar, whole ragi, dates and ½ cup of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Blend in a mixer using ½ cup of water till smooth., Transfer the mixture into a broad non-stick pan, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Cool the jowar, ragi and date porridge for babies slightly and serve lukewarm.] | [Energy, 65 cal, Protein, 1.2 g, Carbohydrates, 14.7 g, Fiber, 1.9 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 1.2 mg] | jowar-ragi-and-date-porridge-for-babies-38841r |
| rcp41569 | Jowar Roti | NA | NA | [jowar (white millet) flour, salt] | 2 mins | 15 mins | [Maharashtrian Rotis / Polis, Tava, Diabetic Rotis and Parathas, Diabetes and Healthy Heart, Healthy Heart Rotis & Parathas, Healthy Rotis Healthy Parathas Theplas, Lower Blood Pressure Rotis Parathas] | 7Makes 7 rotis | Maharashtrian | jowar roti recipe | jowar ki roti | jowar bhakri | healthy jowar roti | sorghum roti | with amazing 12 photos. Jowar roti is an unleavened Indian flatbread which is made with minimum of ingredients, jowar flour and salt. jowar ki roti is famous and consumed more in the Western parts of India. Make jowar roti soft of hard depending on how you like it. Jowar is one of the top 5 cereals in the world and is also one of the super foods with many health benefits. We have a very easy recipe using jowar that is Jowar roti also known as "Sorghum roti" We have made this healhy jowar roti with jowar flour and little salt to taste. The only trick is kneading of the dough. All you need to do is take required water in a deep non stick pan get it to boil and add jowar flour to it. Mix well and let it cool. Once it has cooled down a little, knead into a soft dough. Make sure the dough has cooled down or you may burn your hands. Rolling the roti requires skills, traditionally jowar roti is rolled using hands but you can also use a rolling pin. Once, the jowar bhakri is rolled, place it on a tava, make sure you cook it on a medium flame flipping both the sides and then cooked on a open flame till it puff ups or until brown spots appear on both the sides. Remove it in a plate and smear with ghee. Jowar roti is super rich in fibre, is gluten free, good for diabetics, heart, weight loss, high in magnesium, iron and also lowers blood pressure and cholesterol. We have used hot water for kneading the dough as it helps in getting the roti soft and even when not served for hours, it doesn't become hard or chewy. But you also need to make sure that you roll out the roti immediately after kneading the dough as if you would keep the dough for a long time, it will loose its moisture and would become splintery which would make rolling difficult. My grandmother would cook it on an earthen clay oven on a chulha which would give a smoky flavor to the roti. Whenever we cook jowar roti at home, i make any Maharashtrian sabzi to eat along. This traditional and homely jowar roti | jowar ki roti | healthy jowar roti | jowarachi bhakri that is both satiating and incredibly tasty, is super filling and makes a wonderful meal served with any sabzi or had with green chilli thecha or red chilli thecha. Enjoy jowar roti recipe | jowar ki roti | jowar bhakri | healthy jowar roti | step by step recipe given below. | [To make jowar roti, heat ¾ cup of water in a deep non-stick pan, switch off the flame, add the jowar flour and mix well. Keep aside to cool slightly., Transfer the mixture into a deep bowl and knead into a soft dough using 1 to 2 tbsp of water if needed., Divide the dough into 7 equal portions., Take a portion the dough, flatten it slightly and place it on a dusted rolling board and roll with your hands into a 125 mm. (5”) diameter circle., Heat a non-stick tava (griddle) on a medium flame and when hot, place the jowar roti gently over it., Cook it till small blisters appear on the surface. Turn over the jowar roti and cook for few more seconds., Cook the jowar roti on an open flame till it puffs up and brown spots appear on both the sides., Repeat steps 4 to 7 to make 6 more rotis., Serve the jowar roti immediately.] | [Energy, 49 cal, Protein, 1.5 g, Carbohydrates, 10.2 g, Fiber, 1.4 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 1 mg] | jowar-roti-41569r |
| rcp31054 | Jowar Sprouts Pancake | Snacks | NA | [jowar (white millet) flour, urad dal (split black lentil) flour, whisked curds (dahi), green chilli paste, chopped coriander (dhania), salt, boiled mixed sprouts, chopped onions, chopped tomatoes, chopped green chillies, salt, oil] | 15 mins | 15 mins | [Breakfast Chillas, Indian Pancakes, Indian Pancakes, Evening Tea Snacks, Indian Party, High Tea Party, Non-stick Pan, Healthy Foods for Kids] | 7Makes 7 pancakes | Indian | jowar sprouts pancake recipe | healthy mixed sprouts uttapam | mixed sprouts pancakes | with 25 amazing images. jowar sprouts pancakes are a healthy and satisfying breakfast or snack option. Learn how to make jowar sprouts pancake recipe | healthy mixed sprouts uttapam | mixed sprouts pancakes | These jowar sprouts pancakes are a nutritional powerhouse packed with benefits. Jowar flour adds a unique, slightly nutty flavor that complements the natural sweetness of the sprouts. The combination creates a delightful taste experience that will tantalize your taste buds. Jowar flour is a rich source of protein, fibre, and essential minerals like iron and calcium. Sprouts further boost the nutritional profile by adding vitamins, enzymes, and antioxidants. This makes these mixed sprouts pancakes a complete and wholesome meal that nourishes your body. The combination of fluffy jowar flour batter and the satisfying crunch of sprouted grains creates a delightful textural contrast in every bite. This unique texture of jowar sprouts pancakes keeps your taste buds engaged. jowar sprouts pancakes offer a delicious and satisfying way to start your day with a guilt free indulgence. pro tips to make jowar sprouts pancake: 1. Use slightly thick whisked curd (like Greek yogurt) for better binding and fluffier pancakes. 2. Grease the pan well for easy flipping and to prevent sticking. 3. Serve the pancakes immediately to enjoy its best flavours. Enjoy jowar sprouts pancake recipe | healthy mixed sprouts uttapam | mixed sprouts pancakes | with detailed step by step photos. | [To make jowar sprouts pancake recipe, combine all the batter ingredients in a deep bowl along with 1 cup of water and mix well to get a batter consistency., Cover and keep aside to rest it for 15 to 20 minutes., Heat a non stick tava (griddle) and grease it using ¼ tsp oil., Pour a spoonful of batter and spread it lightly to make a 100 mm (4 inch) diameter pancake., Spread 1 tbsp of the topping evenly over each pancake and press it lightly., Cook them on a medium flame using ¼ tsp oil till both the sides turn golden brown in colour., Repeat step 3 to 6 with the remaining batter to make 6 more pancakes., Serve jowar sprouts pancake immediately.] | [Energy, 76 cal, Protein, 2.6 g, Carbohydrates, 10.3 g, Fiber, 2.3 g, Fat, 2.7 g, Cholesterol, 0.7 mg, Sodium, 3.2 mg] | jowar-sprouts-pancake-31054r |
| rcp39749 | Jowar Upma | BreakFast | NA | [jowar (white millet) flour, oil, mustard seeds ( rai / sarson), urad dal (split black lentils), asafoetida (hing), curry leaves (kadi patta), chopped onions, semolina (rava / sooji), boiled green peas, green chilli paste, chopped coriander (dhania), salt, lemon juice] | 10 mins | 9 mins | [Non-stick Pan, Healthy Foods for Kids, Indian Breakfast Recipes for Kids, Quick Indian recipes for Kids, Kids After School, Snack Recipes for Kids, Babies, Toddler and Kids Iron Rich Foods] | 4Makes 4 servings | Indian | jowar upma recipe | vegetable jowar upma | homemade jowar rava upma | jowar atta upma | with 22 amazing images. jowar upma is a healthier upma as compared to the traditional rava upma usually made in most households. Learn how to make jowar atta upma. Ready in a jiffy, vegetable jowar upma is a healthy snack you can whip up for breakfast, supper, or just any time of the day. This is made by replacing a large quantity of the refined semolina with fibre and iron rich green peas and jowar flour. Of course, a small portion of rava is used to improve the consistency. To make jowar upma, heat the oil in a deep non-stick pan, add the mustard seeds and urad dal. When the mustard seeds crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 1 minute. Add the semolina and sauté on a medium flame for another 2 minutes. Add the jowar flour and sauté on a medium flame for 2 more minutes. Add the green peas, green chilli paste, coriander and salt and mix well. Add 3 cups of hot water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Add the lemon juice and mix well. Serve immediately. To make it healthier, you can also add vegetables like carrot, capsicum and tomatoes to add to the taste, crunch and nutrient quotient. Like with most millet-based foods, it is essential to serve the homemade jowar rava upma immediately. Adults, kids, senior citizens and women with PCOS all can enjoy ½ serving of this jowar atta upma in small quantities as an occasional treat only to satisfy their craving for this South Indian style breakfast. We do not recommend this recipe as a regular healthy fare. It is best avoided for people aiming weight loss. Tips for jowar upma. 1. Do not over boil the green peas. They should be slightly crunchy. 2. After adding the hot water, ensure to stir continuously to avoid lump formation. 3. Avoid cooking after adding lemon juice to avoid losing its vitamin C content. Enjoy jowar upma recipe | vegetable jowar upma | homemade jowar rava upma | jowar atta upma | with step by step photos. | [Heat the oil in a deep non-stick pan, add the mustard seeds and urad dal., When the mustard seeds crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 1 minute., Add the semolina and sauté on a medium flame for another 2 minutes., Add the jowar flour and sauté on a medium flame for 2 more minutes., Add the green peas, green chilli paste, coriander and salt and mix well., Add 3 cups of hot water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Add the lemon juice and mix well., Serve immediately.] | [Energy, 206 cal, Protein, 6.3 g, Carbohydrates, 37.8 g, Fiber, 4.4 g, Fat, 3.3 g, Cholesterol, 0 mg, Sodium, 9.1 mg] | jowar-upma-39749r |
| rcp22447 | Jowar Uttapam | Snacks | NA | [jowar (white millet) flour, besan (bengal gram flour), curd (dahi), chopped onions, chopped tomatoes, grated carrot, ginger-green chilli paste, chopped curry leaves (kadi patta), cumin seeds (jeera), chopped coriander (dhania), salt, oil] | 20 mins | 15 mins | [South Indian, South Indian Evening Snacks, South Indian Uttapam, South Indian Breakfast, Evening Tea Snacks, Indian Tawa, Indian Party] | 10Makes 10 uttapams | South Indian | jowar uttapam recipe | instant jowar uttapam | healthy jowar flour pancake with vegetables | jowar chilla | with 25 amazing images. jowar uttapam is a nutritious and flavorful Indian breakfast dish that can be made quickly. Learn how to make jowar chilla . jowar uttapam is a type of uttapam made with jowar flour, also known as sorghum flour. It is a healthier and more nutritious alternative to traditional uttapams, which are made with rice flour. Jowar is a good source of fiber, protein, and iron. It is also gluten-free, making it a good option for people with gluten intolerance. To make jowar uttapam we will make a batter first. In a large bowl out jowar flour, besan, curd, 1/2 cup water and salt to taste. Mix well. Cover batter and let it rest for 20 minutes. Add onions, tomatoes, carrots, ginger green chilli paste, curry leaves, cumin seeds, and coriander leaves. Add 1/3rd cup water and mix well. To cook jowar uttapam , heat a non-stick pan and grease it using ½ tsp of oil. Pour a ladleful of the batter and spread in a circular motion to make a 125 mm. (5") diameter thick circle. Cook the uttapams with little oil till they turn golden brown in colour from both the sides. Serve jowar uttapam immediately with coconut chutney and sambar. Main ingredients for jowar uttapam . Jowar. Potassium rich jowar is critical for those with high blood pressure as it lessens the impact of sodium. Jowar is safe food for diabetic but to be had in restricted quantities and safe for those who want to live and eat healthy. Besan. In addition to binding the batter, besan also helps to give uttapam a crispy texture. Besan has more good fat than whole wheat flour and also higher protein content. Rich in complex carbohydrates and with a low glycemic index , besan is good for diabetics too. With only 79 calories per jowar uttapam , Jowar uttapam is a low-calorie food that is ideal for weight loss. Pro tips for jowar uttapam . 1. Add 1 cup curd (dahi). Yogurt has a tangy flavor that compliments the other flavors in uttapam. Curd is one of the richest sources of protein, calcium and minerals. They help in weight reduction, good for your heart and build immunity. 2. Add 3/4 cup finely chopped onions. Onions have a sweet and savory flavor that compliments the other flavors in uttapam, such as besan, yogurt, and spices. 3. Add 2 tsp ginger-green chilli paste. Ginger and green chilies have a pungent and spicy flavor that compliments the other flavors in uttapam. The ginger adds a warm and earthy flavor, while the green chilies add a kick of heat. Enjoy jowar uttapam recipe | instant jowar uttapam | healthy jowar flour pancake with vegetables | jowar chilla | with step by step photos. | [To make jowar uttapam we will make a batter first., In a large bowl out jowar flour, besan, curd, 1/2 cup water and salt to taste., Mix well. Cover batter and let it rest for 20 minutes., Add onions, tomatoes, carrots, ginger green chilli paste, curry leaves, cumin seeds, and a coriander leaves., Add 1/3rd cup water and mix well., Heat a non stick pan and grease it using ½ tsp of oil., Pour a ladleful of the batter and spread in a circular motion to make a 125 mm. (5") diameter thick circle., Cook the uttapams with little oil till they turn golden brown in colour from both the sides., Serve jowar uttapam immediately with coconut chutney.] | [Energy, 79 cal, Protein, 2.6 g, Carbohydrates, 11 g, Fiber, 1.5 g, Fat, 2.6 g, Cholesterol, 3.2 mg, Sodium, 8 mg] | jowar-uttapam-22447r |
| rcp38495 | Jowar Vegetable Khichdi, Healthy Millets Khichdi | NA | NA | [jowar (white millet), chopped red capsicum, chopped green capsicum, chopped yellow capsicum, chopped zucchini, salt, oil, cumin seeds (jeera), chopped green chillies, asafoetida (hing), milk, chopped coriander (dhania)] | 20 mins | 25 mins | [collection of khichdi recipes, Indian Pressure Cooker, Healthy Pressure Cooker, Pressure Cooker, Non-stick Pan, High Fiber Foods for Kids, Kids Weight Loss] | 2Makes 2 servings | Indian | jowar vegetable khichdi recipe | jowar khichdi | healthy millets khichdi | jowar khichdi for weight loss | jowar vegetable khichdi recipe | jowar khichdi | healthy millets khichdi | jowar khichdi for weight loss is a nourishing high fibre meal in itself. Learn how to make jowar khichdi. To make jowar vegetable khichdi, soak the whole jowar overnight in enough water. Next day, drain all the water. Combine soaked and drained jowar, 1 cup of water and salt in a pressure cooker, mix well and pressure cook for 5 whistles. Allow the steam to escape before opening the lid. Keep the cooked whole jowar aside without draining the water. Heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the asafoetida, green chillies, red, green, yellow capsicum and the zucchini and sauté on a medium flame for 1 to 2 minutes. Add a little salt, cooked jowar (along with the water), mix well and cook on a medium flame for 3 to 4 minutes or till the water dries up, while stirring occasionally. Add the milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the coriander, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve immediately. A tasty one dish meal made of healthy jowar, the jowar khichdi is also quite exotic due to the choice of veggies used in it. Coloured capsicum and zucchini bring in not just colour but also a host of beneficial nutrients and antioxidants, just as the whole grain makes the jowar khichdi rich in protein, fibre and iron. You will realize that healthy millets khichdi, has a very unique texture in comparison to other khichdi made usually in most households. The grains of whole jowar are separate and lend an appealing mouthfeel. This jowar khichdi for weight loss is a wise indulgence for diabetics and heart patients too. The fiber in it will help manage blood sugar levels as well as blood cholesterol levels. Tips for jowar vegetable khichdi. 1. The jowar has to be soaked for at least 8 hours. So plan for it in advance. 2. Zucchini can be replaced with finely chopped broccoli. Enjoy jowar vegetable khichdi recipe | jowar khichdi | healthy millets khichdi | jowar khichdi for weight loss | with step by step photos. | [To make jowar vegetable khichdi, soak the whole jowar overnight in enough water. Next day, drain all the water., Combine soaked and drained jowar, 1 cup of water and salt in a pressure cooker, mix well and pressure cook for 5 whistles., Allow the steam to escape before opening the lid. Keep the cooked whole jowar aside without draining the water., Heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the asafoetida, green chillies, red, green, yellow capsicum and the zucchini and sauté on a medium flame for 1 to 2 minutes., Add a little salt, cooked jowar (along with the water), mix well and cook on a medium flame for 3 to 4 minutes or till the water dries up, while stirring occasionally., Add the milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the coriander, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve the jowar vegetable khichdi immediately.] | [Energy, 239 cal, Protein, 7.3 g, Carbohydrates, 35 g, Fiber, 5.3 g, Fat, 6.7 g, Cholesterol, 8 mg, Sodium, 17.2 mg] | jowar-vegetable-khichdi-healthy-millets-khichdi-38495r |
| rcp40361 | Jowar Vegetable Paratha, Healthy Jowar Thepla | Lunch | NA | [jowar (white millet) flour, whole wheat flour (gehun ka atta), grated carrot, shredded spinach (palak), turmeric powder (haldi), chilli powder, cumin seeds (jeera), oil, salt, whole wheat flour (gehun ka atta), oil] | 10 mins | 20 mins | [Breakfast Theplas, Parathas, Indian Tiffin Box, Lunch box, Dabba, Parathas, Tava, Kids Tiffin Box, Snack Recipes for Kids, Kids Weight Loss] | 12Makes 12 parathas (12 paratha ) | Indian | jowar vegetable paratha recipe | healthy jowar thepla | tiffin box paratha | with 25 amazing images. jowar vegetable paratha recipe | healthy jowar thepla | tiffin box paratha is a nourishing Indian staple. Learn how to make healthy jowar thepla. To make jowar vegetable paratha, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Divide the dough into 12 equal portions. Roll a portion of the dough into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook it on a medium flame, using a little oil till golden brown spots appear on both the sides. Repeat steps 3 and 4 to make 11 more parathas. Generally, people are wary of packing millet based rotis and parathas for lunch because they think it would harden. However, when prepared with the right mix of wheat flour along with vegetables and spices like in this tiffin box paratha, they remain soft and tasty for at least 4 hours. This jowar vegetable paratha with carrot, spinach, roasted jeera and spice powders is not only very tasty but also colourful and pleasant to look at, so kids will feel tempted to bite into them. Quite tasty by themselves, these parathas can just be rolled up and eaten, without requiring any accompaniment – be it a pickle or a bowl of protein rich dahi. These healthy jowar thepla are a perfect pick for diabetics and heart patients. They can benefit from the fibre (1.3 g per paratha) in these parathas. People aiming a trimmed waist line along with women with PCOS can also opt for these theplas and avoid reaching out for unhealthy fried snacks. Tips for jowar vegetable paratha. 1. Cool the parathas after they have been cooked. If you pack hot parathas they will harden. 2. As a variation, you can substitute jowar flour with bajra flour or ragi flour. Enjoy jowar vegetable paratha recipe | healthy jowar thepla | tiffin box paratha | with step by step photos. | [To make jowar vegetable paratha, combine all the ingredients in a deep bowl and knead into a soft dough using enough water., Divide the dough into 12 equal portions., Roll a portion of the dough into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling., 4. Heat a non-stick tava (griddle) and cook it on a medium flame, using a little oil till golden brown spots appear on both the sides., Repeat steps 3 and 4 to make 11 more jowar vegetable parathas., Allow the parathas to cool completely, wrap in an aluminium foil, and pack in an air-tight tiffin box.] | [Energy, 51 cal, Protein, 1.2 g, Carbohydrates, 7.6 g, Fiber, 1.2 g, Fat, 1.9 g, Cholesterol, 0 mg, Sodium, 3.2 mg] | jowar-vegetable-paratha-healthy-jowar-thepla-40361r |
| rcp22353 | Jowar Veggie Wrap | Dinner | Veg | [jowar (white millet) flour, whole wheat flour (gehun ka atta), carom seeds (ajwain), salt, whole wheat flour (gehun ka atta), peanut oil, grated cauliflower, grated carrot, grated cabbage, boiled , peeled and grated potatoes, chopped coriander (dhania), chilli powder, salt, peanut oil, minty green chutney] | 15 mins | 20 mins | [Indian Snacks for Entertaining, Indian Wraps, One Dish Vegetarian Meals, One Meal Dinner, Indian Party, High Tea Party, Tava] | 4Makes 4 wraps | Indian | jowar veggie wrap recipe | healthy jowar vegetable roti | Indian sorghum veg wrap | with 30 amazing images. The Jowar Veggie Wrap is a one meal dinner recipe that is sure to satiate you, with both flavour and nutrition. The Jowar Veggie Wrap rotis are made of jowar and whole wheat flour, tinged with the peppy flavour of carom seeds. The carom seeds also help improve digestion. These jowar vegetable rotis are tastefully packed with a stuffing of cauliflower and other veggies, spiced mildly with just half a teaspoon of chilli powder. The green chutney should be mildly spiced or else it might provoke acidity in this acidity friendly roti, Jowar Vegetable Wrap. See why this is a healthy jowar vegetable roti? Jowar flour which is known for its alkaline nature is combined in double quantity with wheat flour to make the nourishing rotis of this Jowar Veggie Wrap. A hint of carom seeds aids in digestion and thus soothes the stomach. Notes on Indian sorghum veg wrap. 1. Wheat flour is best combined with jowar flour, instead of using it solely, to control acidity. In these rotis, wheat flour will also make the process of rolling and making the wrap easier. 2. Add carom seeds to the batter. Also called as ajwain, these are known for their digestive property and ability to prevent bloating. So don’t miss out on this ingredient. 3. Keep the Jowar Roti dough aside for 5 to 10 minutes if possible. This makes rolling smoother. 4. We prefer you use peanut oil. Peanut oil has the highest amount of MUFA (around 49%) amongst most common Indian cooking oils and its good you start using it in your rotis. You can have a go at other stomach-friendly snacks like Mini Jowar and Tomato Uttapa or Buckwheat Dhokla. Enjoy how to make jowar veggie wrap recipe | healthy jowar vegetable roti | Indian sorghum veg wrap | with detailed step by step photos below. | [Combine all ingredients in a deep bowl and knead into a soft dough using enough water., Divide the dough into 4 equal portions., Roll out a portion of the dough into a 175 mm (7”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the roti using ¼ tsp of oil till it turns golden brown in colour from both the sides., Repeat steps 3 and 4 to make 3 more rotis. Keep aside., Heat the oil in a broad non-stick pan, add the cauliflower and carrot and sauté on a medium flame for 3 minutes., Add the cabbage, potatoes, coriander, chilli powder and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Divide the stuffing into 4 equal portions and keep aside., Just before serving lightly re-heat a roti on a hot non-stick tava (griddle)., Place a roti on a clean flat surface, spread 2 tsp of minty green chutney evenly over it. Put a portion of the stuffing evenly in the centre of the roti., Roll it up tightly to make a wrap., Repeat steps 1 to 3 to make 3 more wraps., Serve the jowar veggie wrap immediately.] | [Energy, 130 cal, Protein, 3.9 g, Carbohydrates, 22 g, Fiber, 4.7 g, Fat, 3.1 g, Cholesterol, 0 mg, Sodium, 21.4 mg] | jowar-veggie-wrap-22353r |
| rcp2979 | Jowar, Bajra Spring Onion Roti | BreakFast | NA | [jowar (white millet) flour, bajra (black millet) flour, chopped spring onions whites, chopped green chillies, chilli powder, turmeric powder (haldi), coriander (dhania) powder, cumin seeds (jeera) powder, oil, salt, jowar (white millet) flour, oil] | 10 mins | 10 mins | [Rajasthani Roti / Puri / Paratha, Quick breakfast, Breakfast Theplas, Parathas, Indian Rotis, All-in-one Parathas, Tava, Pregnancy First Trimester] | 5Makes 5 rotis | Rajasthani | jowar bajra spring onion roti recipe | mixed flour and spring onion roti | millet onion roti | bajra spring onion paratha | with 19 amazing images. jowar bajra spring onion roti recipe is scrumptious roti which is very difficult to resist. Learn how to make Indian style millet onion roti. This gluten free and yet nourishing roti gets its versatile texture from the use of jowar flour and bajra flour. The addition of spring onions gives a peppy twist to this wholesome mixed flour and spring onion roti. The nice crunch of spring onions, the spicy touch of green chillies, and the zesty notes of Indian masalas make this a tasty treat that a mum-to-be can reach out for through any trimester of pregnancy. To make jowar bajra spring onion roti, combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water. Cover with a lid and keep aside for 10 minutes. Divide the dough into 5 equal portions. Roll out a portion of the dough into a 125 mm. (5”) diameter circle using a little jowar flour for rolling. Heat a non-stick tava (griddle) and cook the roti, using ½ tsp of oil, till it turns golden brown in colour from both the sides. Repeat steps 4 and 5 to make 4 more rotis. Serve immediately. At the same time, the Indian style millet onion roti is loaded with a good amount of nutrients like protein, fibre and complex carbohydrates. It is bound to keep your tummy satiated and happy for a long time, thereby avoiding untimely hunger pangs and unplanned snacking! This healthy bajra spring onion paratha is also a wise pick for heart patients and obese people as well as diabetics. The fibre (2.2 g per roti) in it is beneficial in weight loss, maintaining a healthy heart and avoiding spike in blood sugar levels. Tips for jowar bajra spring onion roti. 1. Chop the spring onion whites and greens finely so rolling becomes easier. 2. This recipe is devoid of gluten as there is no use of wheat flour, so if you find it difficult to roll then try rolling between 2 sheets of plastic. 3. Serve the roti right off the tava to celebrate its fresh taste and rustic texture. Enjoy jowar bajra spring onion roti recipe | mixed flour and spring onion roti | millet onion roti | bajra spring onion paratha | with step by step photos. | [To make jowar bajra spring onion roti, combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water., Cover with a lid and keep aside for 10 minutes., Divide the dough into 5 equal portions., Roll out a portion of the dough into a 125 mm. (5”) diameter circle using a little jowar flour for rolling., Heat a non-stick tava (griddle) and cook the roti, using ½ tsp of oil, till it turns golden brown in colour from both the sides., Repeat steps 4 and 5 to make 4 more rotis., Serve the jowar bajra spring onion roti immediately.] | [Energy, 101 cal, Protein, 2.2 g, Carbohydrates, 13.9 g, Fiber, 2.2 g, Fat, 4.1 g, Cholesterol, 0 mg, Sodium, 2 mg] | jowar-bajra-spring-onion-roti-2979r |
| rcp42585 | Jowar, Rajgira, Banana and Chia Seeds Bread | Snacks | NA | [jowar (white millet) flour, rajgira (amaranth) flour, mashed banana, chia seeds, isabgol, instant dry yeast, sugar, arrowroot (paniphal) flour, olive oil, honey, salt, flax seeds, sunflower seeds (surajmukhi ke beej), pumpkin seeds, chia seeds] | 5 mins | 0 mins | [Bread Snack, Oven, Gluten Free Indian Snacks] | 1Makes 1 loaf (8 slice ) | Indian | An awesomely wholesome loaf chock-full of the goodness of jowar and rajgira flours and chia seeds too. The addition of bananas gives the bread a pleasant, natural sweetness and nice mouth-feel. This gluten-free and healthy loaf has a rustic flavour and satiating texture, which make it good to have plain, toasted or grilled. You can also dab some butter and jam on it to make a lovely sandwich. Store this bread in an airtight container and stow it into the fridge, where it’ll stay fresh for 4-5 days. You can also try other artisan breads like Sourdough Bread or Banana and Walnut Bread. | [Combine the isabgol and ¼ cup of water in a bowl, mix well and cover it with a lid. Keep it aside 2 to 3 hours., Combine the yeast, sugar and 2 tbsp of warm water in a small bowl, mix well and cover with a lid and keep aside for 10 minutes., Combine the jowar flour, rajgira flour, arrowroot flour, chia seeds, mashed banana, olive oil, honey, isabgol mixture, yeast-sugar mixture and salt in a deep bowl, mix well and knead it into soft loose dough using enough warm water., Put the dough in a greased 175 mm. X 25 mm (7" x 3") bread tin. Sprinkle the flax seeds, sunflower seeds, pumpkin seeds and chia seeds evenly over it., Cover the tin with a damp muslin cloth and keep it aside for 45 minutes., Bake it in a pre-heated oven at 180°c (360°f) for 30 minutes., Once the bread loaf has cooled slightly, de-mould it using a butter knife., 8. Cut it into slices using a sharp bread knife., Serve immediately or store in an air-tight container and use as required.] | [Energy, 180 cal, Protein, 2.5 g, Carbohydrates, 26.9 g, Fiber, 4.1 g, Fat, 7 g, Cholesterol, 0 mg, Sodium, 198.9 mg] | jowar-rajgira-banana-and-chia-seeds-bread-42585r |
| rcp41339 | Junglee Cheese Grilled Sandwich | Snacks | Veg | [shredded cabbage, tomato strips, cucumber strips, boiled sweet corn kernels (makai ke dane), paneer (cottage cheese) strips, mayonnaise, green chutney, sweet chilli sauce, salt, triangular bread slices, butter, grated processed cheese, tomato ketchup] | 20 mins | 25 mins | [Indian Snacks for Entertaining, Sandwich Recipes, Evening Tea Snacks, Veg Grilled Sandwiches, Cheese Sandwich, Christmas, Father's Day] | 4Makes 4 sandwiches | Indian | This sandwich sure lives up to its wild name! With a large assortment of juicy and crunchy veggies, teamed up with sweet corn and paneer, this satiating sandwich also has a fabulous flavour thanks to mayonnaise, green chutney and sweet chilli sauce. Grated cheese adds to the excitement, making the Junglee Cheese Grilled Sandwich a really exciting snack to sink your teeth into! You can also try other interesting grilled sandwiches like Zucchini and Bell Pepper Sandwich and Grilled Corn and Capsicum Sandwich . | [Divide the stuffing into 4 equal portions and keep aside., Place 2 triangular bread slices on a clean, dry surface and butter them lightly., Spread a portion of the stuffing evenly on one buttered bread slice, sprinkle 2 tbsp of cheese evenly over it and sandwich it using another triangular bread slice with the buttered side facing downwards., Apply a little butter on top of the bread slice and grill in a greased pre-heated sandwich griller for 4 to 5 minutes or till it turns golden brown in colour and crisp from both the sides., Cut the sandwich diagonally into 2 equal pieces., Repeat steps 2 to 5 to make 3 more grilled sandwiches., Serve immediately with tomato ketchup.] | [Energy, 367 cal, Protein, 9.7 g, Carbohydrates, 31.6 g, Fiber, 1.5 g, Fat, 24.7 g, Cholesterol, 0 mg, Vitamin A, 349.3 mcg, Vitamin B1, -0.1 mg, Vitamin B2, -0.1 mg, Vitamin B3, 0.1 mg, Vitamin C, 19.6 mg, Folic Acid, 15.9 mcg, Calcium, 254 mg, Iron, 1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 307 mg, Potassium, 62.6 mg, Zinc, 0.2 mg] | junglee-cheese-grilled-sandwich-41339r |
| rcp577 | Kaachi Keri No Sambhaar | NA | NA | [raw mango, oil, sambhaar] | 5 mins | 0 mins | [Gujarati, Gujarati Kachumber / Chutneys / Achar, Pickles / Achar, Quick Pickles / Aachar] | 2Makes 1.50 cups (21 tbsp ) | Gujarati | Sambhaar is a spice mix that is readily available in most Gujarati households. It is enjoyed mixed with curd, or used to make instant pickles such as this one. Kaachi Keri No Sambhaar is a no-fuss pickle made by just mixing cut raw mangoes with oil and sambhaar powder. The dominant flavour of mustard and fenugreek seeds in the spice mix combines perfectly with the sourness of crisp raw mangoes making this a flavourful treat to the taste buds. This pickle can be stored in the refrigerator for a few days. | [Peel and cut the mango into small pieces., Add the oil and sambhaar and mix well., Serve at room temperature.] | [Energy, 9 cal, Protein, 0 g, Carbohydrates, 1.2 g, Fiber, 0.1 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 172.9 mg] | kaachi-keri-no-sambhaar-577r |
| rcp1978 | Kabuli Chana and Paneer with Mixed Vegetables | NA | NA | [boiled kabuli chana (white chick peas), paneer (cottage cheese) cubes, sliced onions, sliced capsicum, sliced tomatoes, oil, cumin seeds (jeera), chopped garlic (lehsun), dried fenugreek leaves (kasuri methi), turmeric powder (haldi), chilli powder, coriander (dhania) seeds, cumin seeds (jeera) powder, garam masala, tomato ketchup, salt] | 20 mins | 7 mins | [Punjabi Sabzis, Semi-Dry Sabzis, Traditional Indian Sabzis, Raksha - Bandhan, Mother's Day, Indian Party, Non-stick Pan] | 3Makes 3 servings (3 serving ) | Punjabi | kabuli chana and paneer with mixed vegetables recipe | Indian mixed veg with paneer and chana | cottage cheese and chickpea vegetable | paneer chana masala | with 16 amazing images. kabuli chana and paneer with mixed vegetables recipe | Indian mixed veg with paneer and chana | cottage cheese and chickpea vegetable | paneer chana masala | is a semi dry preparation with a masaledar touch. Learn how to make Indian mixed veg with paneer and chana. To make kabuli chana and paneer with mixed vegetables, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the garlic and onions and sauté on a medium flame for 2 minutes. Add the capsicum and sauté on a medium flame for another 2 minutes. Add the kabuli chana, paneer, tomatoes, dried fenugreek leaves, turmeric powder, chilli powder, coriander seeds powder, cumin seeds powder, garam masala, tomato ketchup and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot. This sabzi comes with all the works! Indian mixed veg with paneer and chana, cooked with tongue-tickling spice powders, tomato ketchup and kasuri methi too. Further you can also gain in some protein, calcium and antioxidants from the paneer and veggies which are tossed in this paneer chana masala. Once you have the chana soaked and cooked, there is practically nothing more to this sabzi. It will take just minutes to sauté everything together. So, on a busy day, you could consider cooking and refrigerating the chana a few hours earlier, whenever you find time, so you can quickly prepare this scrumptious cottage cheese and chickpea vegetable when required to serve with hot, puffy rotis, puris or rice. Tips for kabuli chana and paneer with mixed vegetables. 1. Do not overcook paneer, else it will be become chewy. 2. Instead of tomato ketchup, you can use fresh tomato pulp. Enjoy kabuli chana and paneer with mixed vegetables recipe | Indian mixed veg with paneer and chana | cottage cheese and chickpea vegetable | paneer chana masala | with step by step photos. | [To make kabuli chana and paneer with mixed vegetables, heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the garlic and onions and sauté on a medium flame for 2 minutes., Add the capsicum and sauté on a medium flame for another 2 minutes., Add the kabuli chana, paneer, tomatoes, dried fenugreek leaves, turmeric powder, chilli powder, coriander seeds powder, cumin seeds powder, garam masala, tomato ketchup and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve the kabuli chana and paneer with mixed vegetables with hot parathas or eat as a snack.] | [Energy, 234 cal, Protein, 9.2 g, Carbohydrates, 23.1 g, Fiber, 8.3 g, Fat, 12 g, Cholesterol, 0 mg, Sodium, 78.1 mg] | kabuli-chana-and-paneer-with-mixed-vegetables-1978r |
| rcp5297 | Kabuli Chana Biryani | Dinner | NA | [brown rice, chopped coriander (dhania), saffron (kesar) strands, low fat milk, salt, boiled kabuli chana (white chick peas), oil, ginger (adrak) paste, garlic (lehsun) paste, chilli powder, turmeric powder (haldi), chopped tomatoes, chopped green chillies, salt, whisked low fat curds] | 30 mins | 4 mins | [Indian Party, Oven, Healthy Heart Rice, Khichdi and Biryani, High Protein Rice, Pulao & Biryani, Lunch Biryani, Biryani Recipes for Indian Dinner, Rice Pulao] | 6Makes 6 servings | Indian | kabuli chana biryani recipe | chole biryani | veg chana biryani | healthy chole biryani | baked kabuli chana biryani | with amazing 33 images. kabuli chana biryani recipe also known as chole biryani is a unique blend of rice and pulses. Saffron-tinged rice is layered with a tongue-tickling kabuli chana gravy, covered with foil, and baked for a while till the flavours blend to make an awesome chole biryani one-dish meal. veg chana biryani is way different from the usual vegetable biryani. The healthy chole biryani is protein packed as kabuli chana are rich in protein. It’s a perfect weeknight dinner option, you need no occasion or weekend to make healthy chana biryani. Kabuli chana biryani falls under the category of one-dish meal . I cook this low calorie chole biryani frequently. It is my favourite brown rice based recipe. Brown rice combined and mixed with saffron milk and coriander, taste amazing and the mildly spiced kabuli chana gravy is finger licking good. This kabuli chana biryani is made with minimum and the most basic ingredients yet the outcome is too good and no compromise on the taste. People think biryani recipes to be long and complicated but this chole biryani is hassle free to make and is super rich in flavour. This kabuli chana biryani is so delicious that you just need to serve it with a cup of low-fat curd raita to make a tasty, healthy and satisfying meal. We have used brown rice in this kabuli chana biryani to boost the fibre content. You can go higher up the fibre path by tossing in some more chopped and boiled veggies. This will help to bring down cholesterol levels. We would also advice you to maintain a small portion size of kabuli chana biryani, because it is always better to be satisfied with small portions of your favourite foods rather than having to totally avoid them. Enjoy kabuli chana biryani recipe | chole biryani | veg chana biryani | healthy chole biryani | baked kabuli chana biryani | with detailed step by step recipe photos below. | [Heat the oil in a broad non-stick pan, add the ginger and garlic paste and sauté on a medium flame for a few seconds., Add the chilli powder, turmeric powder and 1 tbsp of water and sauté on a medium flame for 30 seconds., Add the tomatoes and green chillies, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the cooked kabuli chana and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Switch off the flame, add the curds and mix gently. Keep aside., Combine the saffron strands and warm milk in a bowl and mix well., Combine the brown rice, coriander, little salt and saffron-milk mixture in a deep bowl and mix well., Put half the rice mixture in a baking dish and spread it evenly., Put the kabuli chana gravy evenly over it and spread it evenly., Finally put the remaining rice mixture and spread it evenly., Cover with an aluminium foil and bake in a pre-heated oven at 200°c (400°f) for 20 minutes., Serve the kabuli chana biryani hot.] | [Energy, 143 cal, Protein, 4.3 g, Carbohydrates, 24.7 g, Fiber, 4.2 g, Fat, 2.9 g, Cholesterol, 0 mg, Sodium, 14.9 mg] | kabuli-chana-biryani-5297r |
| rcp36929 | Kabuli Chana Biryani ( Indian Cooking) | NA | NA | [boiled kabuli chana (white chick peas), oil, chopped garlic (lehsun), chopped ginger (adrak), turmeric powder (haldi), chilli powder, chopped tomatoes, chopped green chillies, salt, whisked curds (dahi), sugar, long grained cooked rice (basmati), ghee, cardamoms, cloves (laung / lavang), cinnamon (dalchini), bayleaves (tejpatta), chopped mint leaves (phudina), chopped coriander (dhania), salt, ghee, milk] | 15 mins | 11 mins | [Traditional Indian Rice Recipes, biryani recipes across India, Microwave, Indian Party, Non-stick Pan] | 4Makes 4 servings | Indian | Kabuli chana together with tomatoes, curd and spices too gives rise to a lovely gravy that is layered with rice, and microwaved for the flavours to fuse. The rice itself is perked up with whole spices and herbs, which makes the Kabuli Chana Biryani even tastier. While such Biryanis are traditionally covered with foil and baked in an oven, here were have speeded up the process by using the Microwave oven instead. This reduces the cooking time tremendously. | [Heat the oil in a broad non-stick pan, add the garlic and ginger and sauté on a medium flame for 1 minute., Add the turmeric powder, chilli powder, tomatoes, green chillies and approx. 1 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the kabuli chana and salt, mix well and cook on a medium flame for 2 to 3 minutes., Add the curds and sugar, mix well and cook on a slow flame for 1 minute, while stirring occasionally. Keep aside., Heat the ghee in a broad non-stick pan, add cardamom, cloves, cinnamon and bayleaf and sauté on a medium flame for 30 seconds., Add the cooked rice, mint leaves, coriander and salt, mix well and cook on a medium flame for 1 more minute, while stirring occasionally., Divide the rice into 2 equal portions and keep aside., Grease the ghee in a (7”) microwave-safe dish and spread 1 portion of the cooked rice evenly over it., Pour the kabuli chana gravy over it and spread it evenly., Finally put the remaining rice over it and spread it evenly., Pour the milk evenly over it and microwave on high for 2 to 3 minutes., Serve immediately.] | [Energy, 331 cal, Protein, 5.9 g, Carbohydrates, 42.2 g, Fiber, 5.3 g, Fat, 14.9 g, Cholesterol, 0 mg, Vitamin A, 440.6 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.3 mg, Vitamin C, 11.7 mg, Folic Acid, 33.5 mcg, Calcium, 87.2 mg, Iron, 1.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 8.9 mg, Potassium, 66.5 mg, Zinc, 0.9 mg] | kabuli-chana-biryani---indian-cooking-36929r |
| rcp1970 | Kabuli Chana Kofta Biryani | NA | Veg | [soaked kabuli chana (white chick peas), chopped onions, chopped coriander (dhania), chopped green chillies, chopped garlic (lehsun), lemon juice, salt, oil, long grained rice (basmati), bayleaves (tejpatta), cloves (laung / lavang), salt, chopped tomatoes, oil, chopped onions, ginger (adrak) paste, garlic (lehsun) paste, turmeric powder (haldi), chilli powder, garam masala, salt, sugar, fresh cream, milk, saffron (kesar) strands, chopped mint leaves (phudina)] | 30 mins | 30 mins | [Mughlai Chawal, Mughlai Biryani, One Dish Vegetarian Meals, Traditional Indian Rice Recipes, biryani recipes across India, Baked, Eid, Iftar Recipes for Ramadan / Ramzan] | 3Makes 3 servings | Indian | A reminder of the opulence of the Nawabs, the Kabuli Chana Kofta Biryani is a royal treat that pampers you with every mouthful! Perfectly cooked long-grained rice is layered with a richly flavoured tomato gravy studded with scrumptious kabuli chana koftas. The gravy, made with tomato puree, masala pastes and spice powders has an intense aroma and deep flavour, which are ideal for the mealy koftas made of soaked and ground kabuli chana. A lacing of saffron, milk and mint before baking the Kabuli Chana Kofta Biryani is the final masterstroke, which enhances this already luxuriant fare. Serve with Mint Raita and papad. | [Combine all the ingredients in a mixer and blend it to a coarse mixture using 2 tbsp of water., Heat the oil in a non-stick kadhai and drop small spoonfuls of the mixture in it, a few at a time, and deep-fry till they turn golden brown in colour from all the sides. Drain on absorbent paper and keep aside., Combine all the ingredients along with 2 cups of water in a deep non-stick pan and mix well. Cover with a lid and cook on a medium flame for 10 minutes or till the rice is cooked, while stirring occasionally., Strain the rice using a strainer., Divide the rice into 2 equal portions and keep aside., Combine the tomatoes and ½ cup of water in a broad non-stick pan, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside to cool slightly., Blend it in a mixer to a smooth purée and strain it using a strainer. Keep aside., Heat the oil in a other broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes., Add the prepared tomato purée, ginger paste, garlic paste, turmeric powder, chilli powder, garam masala, salt and sugar, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Add the fresh cream, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside., Add the koftas to the tomato gravy and mix gently. Keep aside., Combine the milk and saffron in a small bowl, mix well and keep aside., Spread a portion of the rice in a greased baking dish to form an even layer., Spread the tomato gravy with the koftas evenly over it., Finally spread the other portion of the rice evenly over it., Pour the prepared milk-saffron mixture and sprinkle the mint leaves evenly over it., Cover with an aluminium foil and bake it in a pre-heated oven at 200°c (400°f) for 10 minutes., Serve immediately.] | [Energy, 453 cal, Protein, 9.7 g, Carbohydrates, 68.3 g, Fiber, 10.5 g, Fat, 15.5 g, Cholesterol, 1.6 mg, Sodium, 29.6 mg] | kabuli-chana-kofta-biryani-1970r |
| rcp2963 | Kabuli Chana Salad, Chana Vegetable Salad with Paneer | NA | NA | [cooked kabuli chana (white chick peas), tomato cubes, chopped spring onions, paneer (cottage cheese) cubes, cucumber cubes, mint leaves (pudina), chopped coriander (dhania), chopped ginger (adrak), chopped green chillies, curd (dahi), salt] | 20 mins | 0 mins | [Indian Salads with dressing, Pregnancy, Pregnancy Folic Acid Rich, Pregnancy Salads, Healthy Indian Salads with healthy dressing, High Protein Salads & Raitas, Soluble Fibre Indian Diet] | 2Makes 2 servings | Indian | kabuli chana salad recipe | kabuli chana vegetable salad with paneer | healthy Indian chana salad with pudina dressing | with 31 amazing images. kabuli chana salad recipe | kabuli chana vegetable salad with paneer | healthy Indian chana salad with pudina dressing is a healthy protein brimming salad. Learn how to make kabuli chana vegetable salad with paneer. To make the dressing for kabuli chana salad, combine all the ingredients in a mixer and blend into a smooth purée. Refrigerate. Then combine all the ingredients including the dressing and mix well. Serve chilled. Simple ingredients tossed together to perfection to create an impressive salad bowl which is not only pleasant to look at and flavourful, but has plenty of nourishment. While you can buy readymade paneer, here’s how to make perfect paneer at home for kabuli chana vegetable salad with paneer. One of the most nutritious of all beans, chick peas (or garbanzo beans) are rich in fibre, protein and folic acid . Curds and paneer enrich this tangy salad with more protein and also calcium, while coriander and mint increase its vitamin A content of this kabuli chana salad. Chill this healthy Indian chana salad with pudina dressing thoroughly before you eat it. Diabetics, heart patients and weight watchers can relish this salad. They can make their choice between full fat paneer and low fat paneer. Tips for kabuli chana salad. 1. The kabuli chana must be well cooked and yet you should be able to bite into it. Enusre it is not overcooked and mushy like we do it for hummus. 2. Kabuli chana can be replaced with boiled rajma. kabuli chana salad recipe | kabuli chana vegetable salad with paneer | healthy Indian chana salad with pudina dressing | with step by step photos. | [Combine all the ingredients in a mixer and blend into a smooth purée. Refrigerate., To make the kabuli chana salad, combine all the ingredients including the dressing and mix well., Serve chilled.] | [Energy, 196 cal, Protein, 9.3 g, Carbohydrates, 23.1 g, Fiber, 10 g, Fat, 7.3 g, Cholesterol, 3.6 mg, Sodium, 17.3 mg] | kabuli-chana-salad-chana-vegetable-salad-with-paneer-2963r |
| rcp37704 | Kabuli Chana Soup Recipe, One Pot Indian Soup | Dinner | Veg | [kabuli chana (white chick peas), olive oil, chopped onions, chopped garlic (lehsun), masoor (split red lentil) dal, cumin seeds (jeera) powder, potato cubes, chopped tomatoes, vegetable stock, salt, freshly ground black pepper (kalimirch), chopped coriander (dhania)] | 15 mins | 20 mins | [Lebanese Soups, Chunky Indian Soups, One Dish Vegetarian Meals, One Meal Dinner, Indian Pressure Cooker, Indian Party, Pressure Cooker] | 4Makes 4 servings | Indian | Kabuli Chana soup recipe | one pot Indian soup | pressure cooker soup | with 25 amazing images. Kabuli Chana soup , also known as Lebanese style soup with chickpeas or Afghan chickpea soup , is a hearty and flavorful soup made with chickpeas, tomatoes, onions, garlic, and spices. It is a popular dish in Afghanistan and is often served as a starter or main course. The soup is typically made by soaking the chickpeas overnight and then simmering them with the other ingredients until tender. It is then seasoned with salt, pepper and coriander. To make kabuli chana soup , heat the olive oil in a pressure cooker, add the onions and garlic and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent. Add the kabuli chana, masoor dal, cumin seeds powder, potatoes, tomatoes, 3 cups of vegetable stock or hot water, salt and pepper, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Add the coriander and mix well. Serve kabuli chana soup hot with crusty bread. Main ingredients of kabuli chana soup . Chickpea . Chickpeas have a nutty, earthy flavor that compliments the savory notes of the soup. They also add a hearty texture that makes the soup more satisfying and filling. Kabuli Chana which is used popularly in Chole in India is a complex carbs which prevents surges in blood sugar levels and is good for diabetics. Pro tips for kabuli chana soup . 1. Consider using olive oil or coconut oil instead of processed seed oils for a healthier diet. Olive oil is a strong antioxidant and good for the heart. Also it has anti-inflammatory properties. This is one of the healthiest oils you can opt for. 2. Onions release a wonderful aroma when cooked, which makes the soup more inviting. The quercetin in Onions promotes production of HDL (good cholesterol) and lowers total cholesterol in the body. The sulphur in onions acts as a blood thinner and prevents blood clotting too. 3. Add 3 cups of vegetable stock or hot water. For better taste use vegetable stock or if in hurry then use stock cubes. Homemade vegetable stock has a neutral flavour and desirable consistency that make it very versatile. It adds exciting flavours and aroma to the dish it is added to. kabuli chana soup is rich in dietary fibre, folic acid, phosphorus, vitamin B1 and calcium. All health conscious people can enjoy this Kabuli Chana soup with almond bread or multigrain bread . Enjoy Kabuli Chana soup recipe | one pot Indian soup | pressure cooker soup | with step by step photos. | [To make kabuli chana soup, heat the olive oil in a pressure cooker, add the onions and garlic and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent., Add the kabuli chana, masoor dal, cumin seeds powder, potatoes, tomatoes, 3 cups of vegetable stock or hot water , salt and pepper, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Add the coriander and mix well., Serve kabuli chana soup hot with crusty bread.] | [Energy, 146 cal, Protein, 5.5 g, Carbohydrates, 22.7 g, Fiber, 8.1 g, Fat, 3.8 g, Cholesterol, 0 mg, Sodium, 28.1 mg] | kabuli-chana-soup-recipe-one-pot-indian-soup-37704r |
| rcp22675 | Kabuli Chana Stir Fry, Spicy Chickpea Stir Fry | NA | NA | [oil, boiled potato cubes, green chilli paste, garlic (lehsun) paste, ginger (adrak) juliennes, chole masala, boiled kabuli chana (white chick peas), chopped tomatoes, black salt (sanchal), dried mango powder (amchur), salt, chopped coriander (dhania)] | 10 mins | 15 mins | [Punjabi Sabzis, Semi-Dry Sabzis, Traditional Indian Sabzis, Raksha - Bandhan, Mother's Day, Indian Party, Cocktail Party] | 4Makes 4 servings | Punjabi | kabuli chana stir fry recipe | Indian stir fry chana | spicy chickpea stir fry | with 34 amazing images. kabuli chana stir fry recipe | Indian stir fry chana | spicy chickpea stir fry is utterly easy and delicious snack. Learn how to make Indian stir fry chana. To make kabuli chana stir fry, heat the oil in a wok, add the potatoes and stir-fry for a few minutes. Remove and drain on absorbent paper. In the same oil, add the green chilli paste, garlic paste, ginger and stir-fry for ½ a minute. Add the chana masala, kabuli chana, fried potatoes, tomatoes, black salt, dry mango powder, salt and ½ cup of water and cook for 7 to 8 minutes. Serve immediately garnished with coriander. A spicy stir-fry version of the famed chana masala. This dry version is a combo of chana and potatoes perked up with ginger, garlic, green chillies and chana masala powder and presented in the form of Indian stir fry chana. Sautéing the potatoes in oil before adding to the stir fry lends a slight crunch which is quite enjoyable. Once the chana has been soaked and cooked, this spicy chickpea stir fry is ready in minutes, which is sure to refresh you! Enjoy it as a satiating evening snack. Tips for kabuli chana stir fry. 1. You can soak and boil the kabuli chana the previous day and refrigerate till cooking. 2. Onions can also be added to give a slight crunch. Enjoy kabuli chana stir fry recipe | Indian stir fry chana | spicy chickpea stir fry | with step by step photos. | [To make kabuli chana stir fry, heat the oil in a wok, add the potatoes and stir-fry for a few minutes., Remove and drain on absorbent paper., In the same oil, add the green chilli paste, garlic paste, ginger and stir-fry for ½ a minute., Add the chana masala, kabuli chana, fried potatoes, tomatoes, black salt, dry mango powder, salt and ½ cup of water and cook for 7 to 8 minutes., Serve the kabuli chana stir fry immediately garnished with coriander.] | [Not Given] | kabuli-chana-stir-fry-spicy-chickpea-stir-fry-22675r |
| rcp7538 | Kacche Kele ki Errisery | NA | NA | [raw bananas, turmeric powder (haldi), cumin seeds (jeera), urad dal (split black lentils), whole dry red chillies, broken into pieces, curry leaves (kadi patta), asafoetida (hing), grated coconut, oil, salt, chopped coriander (dhania)] | 10 mins. | 15 mins. | [Jain Subzi / Gravies, Jain Subzis] | 4Serves 4. | Jain | Go south with Errisery! This variation of the popular south Indian dry vegetable dish uses raw bananas whose bland taste accentuates the spiciness of the tadka. | [Peel the bananas and cut into cubes., In a pan, add the bananas, ¼ cup water, turmeric powder and salt and allow it to cook till bananas are tender and the water dries up. Keep aside., Heat the oil in a pan, add the cumin seeds and urad dal and allow the seeds to crackle., Add the dry red chillies, curry leaves and asafoetida and stir for a few seconds., Add the cooked bananas and coconut and mix well. Cook over a slow flame for 5 to 7 minutes., Serve hot garnished with coriander.] | [Energy, 88 cal, Protein, 1.5 g, Carbohydrates, 9.5 g, Fiber, 1.3 g, Fat, 4.9 g, Cholesterol, 0 mg, Vitamin A, 39.5 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 13 mg, Folic Acid, 12.2 mcg, Calcium, 9 mg, Iron, 3.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 8.9 mg, Potassium, 120.2 mg, Zinc, 0.1 mg] | kacche-kele-ki-errisery-7538r |
| rcp572 | Kacchi Keri Ni Chutney ( Gujarati Recipe) | NA | NA | [grated raw mango, chopped coriander (dhania), green chillies, cumin seeds (jeera) powder, lemon juice, sugar, salt] | 10 mins | 0 mins | [Gujarati Kachumber / Chutneys / Achar, different kinds of Indian chutney, Indian Dips / Sauces, Indian Party, Kebab Party, Mixer, Quick Chutneys] | 1Makes 0.75 cups (10 tbsp ) | Gujarati | kachi keri ni chutney recipe | raw mango chutney | Gujarati kachi keri chutney | with 16 amazing images. kachi keri ni chutney recipe | raw mango chutney | Gujarati kachi keri chutney is a summer special to be enjoyed when raw mangoes are in season. Learn how to make raw mango chutney. To make kachi keri ni chutney, combine all the ingredients and blend in a mixer to a smooth paste, using little water (approx 2 tbsp). Serve immediately or store refrigerated in an air-tight container. Come summer and gujaratis delve full-swing into making a variety of pickles using raw mangoes. Kachi keri ni chutney is one such famous recipe from the prosperous heartlands of india. Raw mango chutney has the perfect balance of sweet and tang together. The lemon juice helps to maintain the colour of the chutney. It can even be made in bulk and stored in the refrigerator for 2-3 days. In fact, any serving of snacks during the summer would be lacking in punch without this tangy accompaniment - Gujarati kachi keri chutney. Snacks like khatta dhokla and vatana na ghugra when served with this raw mango chutney will give you a burst of flavours in every bite. It’s an experience you should not miss! Tips for kachi keri ni chutney. 1. Look for coriander leaves that have firm, unwilted leaves, are vividly deep green in color with no signs of yellowing or browning. 2. While selecting raw mangoes, ensure they have firm skin and give off tart smell. Avoid raw mangoes that feel soggy around the stem. Ensure they are free from cuts, blemishes and any dirt. 3. Also remember to discard the seed of raw mangoes while grating. 4. Use the chutney within 2 to 3 days. Enjoy kachi keri ni chutney recipe | raw mango chutney | Gujarati kachi keri chutney | with step by step photos. | [Combine all the ingredients and blend in a mixer to a smooth paste, using little water (approx 2 tbsp)., Serve immediately or store refrigerated in an air-tight container.] | [Energy, 12 cal, Protein, 0.1 g, Carbohydrates, 2.9 g, Fiber, 0.2 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 1.6 mg] | kacchi-keri-ni-chutney--gujarati-recipe-572r |
| rcp30956 | Kachhe Kele Ke Kofte | NA | Veg | [boiled peeled and mashed raw banana, chopped onions, ginger-green chilli paste, chilli powder, freshly ground black pepper (kalimirch), cornflour, salt, oil, ghee, cardamoms (elaichi), cloves (laung / lavang), cinnamon (dalchini), onion purée, chilli powder, salt, tomato pulp, fresh cream, milk, sugar, fresh cream] | 20 mins | 20 mins | [Mughlai Sabzis, Veg Mughlai sabzi, Curries, Sabzis with Gravies, Traditional Indian Sabzis, Indian Curry recipes, North Indian, South Indian, Raksha - Bandhan, Teachers Day, Indian Party] | 4Makes 4 servings (4serving ) | South Indian | kachhe kele ke kofte recipe | kela kofta curry | Mughlai raw banana kofta curry | kachchaa kela kofta Curry | with 50 amazing images. kachhe kele ke kofte recipe is a raw banana sabzi made with kofta curry. Learn how to make kela kofta curry. The Mughlas made use of every ingredient in their cooking and in the most unusual ways. This kachhe kele ke kofte as the name suggests uses raw bananas to make the kofta. Raw banana is combined with a few basic spices and deep-fried to make wonderfully tasty kofta. These are eaten with an equally unusual gravy that is a little sweet as it makes use of honey. kela kofta curry, a must try for everyone! You can also try other kofta recipes like Nawabi Kesar Koftas or Palak Makai Kofta. Pro tips for Mughlai raw banana kofta curry. 1. Add 3 tbsp cornflour. This will help in binding the koftas. 2. Mix well with your hands. Note the mixture is sticky. 3. Grease your hands and then shape into round koftas. 4. You will need 1 1/2 cups chopped onions to make 1 cup onion pureé. Enjoy kachhe kele ke kofte recipe | kela kofta curry | Mughlai raw banana kofta curry | kachchaa kela kofta Curry | with step by step photos. | [To make koftas, in a bowl put cooked raw bananas, onions, ginger green chilli paste, chilli powder, pepper, cornflour and salt., Mix well., Divide the mixture into 12 equal portions., Grease your hands with oil and shape each portion into a round koftas., Heat the oil in a kadhai and deep-fry a few koftas till golden brown. Drain on absorbent paper and keep aside., Heat the ghee in a kadhai, and add the cardamoms, cloves and cinnamon and sauté for a few seconds., Add onion pureé and sauté on a medium flame for 5 minutes or till they turn golden brown., Add chilli powder, salt, tomato pulp and mix well., Cook on a medium flame for 3 to 4 minutes., Add fresh cream, milk, 1/2 cup water, sugar and mix well., Cook on a medium flame for 2 to 3 minutes. Keep aside., Arrange all the koftas on a serving dish, pour the prepared gravy on top and serve the kachhe kele ke kofte immediately garnished with fresh cream and coriander.] | [Energy, 270 cal, Protein, 3.3 g, Carbohydrates, 25 g, Fiber, 2.3 g, Fat, 17.7 g, Cholesterol, 0.8 mg, Sodium, 26.1 mg] | kachhe-kele-ke-kofte-30956r |
| rcp32719 | Kachumber ( Kebabs and Tikkis Recipes) | NA | Veg | [chopped onions, chopped cucumber, chopped tomatoes, lemon juice, salt, chopped coriander (dhania)] | 10 mins | 0 mins | [Raitas, No Cooking Veg Indian, Indian Party, Refrigerator, Healthy Raitas / Kachumber] | 4Makes 4 servings | Indian | Nothing can be as easy to prepare as Kachumber; yet nothing can be as tasty either. A simple dish of crunchy veggies laced with lemon juice and garnished with coriander, Kachumber is a must-serve with every meal if you want a dose of excitement, a quick refreshment to awaken and reawaken your taste buds before and during the meal. The best part is that Kachumber offers lots of room for improvisation; so you can add parboiled sweet corn, finely chopped pineapples, crunchy capsicum, or any other veggies to suit your taste. | [Combine all the ingredients in a serving bowl and mix well., Refrigerate and serve chilled.] | [Energy, 17 cal, Protein, 0.5 g, Carbohydrates, 3.4 g, Fiber, 1 g, Fat, 0.1 g, Cholesterol, 0 mg, Vitamin A, 172.2 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 11.7 mg, Folic Acid, 9.1 mcg, Calcium, 24 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 5.6 mg, Potassium, 71.1 mg, Zinc, 0.1 mg] | kachumber--kebabs-and-tikkis-recipes-32719r |
| rcp3599 | Kachumber Salad, Gujarati Kachumber Salad | NA | Vegan | [chopped onions, chopped cucumber, chopped tomatoes, chopped coriander (dhania), cumin seeds (jeera) powder, chopped green chillies, lemon juice, salt] | 10 mins | 0 mins | [Gujarati Kachumber / Chutneys / Achar, Low Calorie Indian Salad, Raitas, No Cooking Veg Indian, Low Carb Diet, Vegan, Pregnancy Vitamin A Rich] | 4Makes 4 servings | Gujarati | kachumber salad recipe | Gujarati kachumber salad | healthy kachumber salad | with 10 amazing images. kachumber salad recipe | Gujarati kachumber salad | healthy kachumber salad is a daily fare with umpteen health benefits. Learn how to make Gujarati kachumber salad. To make kachumber salad, combine all the ingredients in a deep bowl and mix well. Refrigerate it for at least one hour and serve chilled. A chatpata salad spiked with lemon juice and green chillies. With not much planning nor cooking involved, this Gujarati kachumber salad has a homely and a special feeling at the same time. Vitamins A and lycopene from tomatoes, quercetin from onions and vitamin C from lemon juice are important antioxidants provided by this spicy kachumber. The antioxidants are extremely necessary substances needed to remove the potentially harmful substances called “free radicals” from our body. They prevent or stop cell damage in the body. They also help in enhancing your body’s immunity and ability to fight infections. The fibre from the veggies in this healthy kachumber salad makes it a wise choice for weight watchers, diabetics and heart patients too. Fibre helps to maintain a healthy gut too. Serve it chilled with chapati, and healthy chana palak sabzi, to complete a full meal on a lazy afternoon. Tips for kachumber salad. 1. Instead of chopping the veggies, you can cut them into thin long slices too. This has a different mouth feel. 2. Use of cumin powder or black pepper powder is your choice. 3. We would suggest that you serve this salad immediately on tossing, to benefit the most from its vitamin C. Remember that vitamin C is a volatile nutrient and some of it is lost on exposure to air. Enjoy kachumber salad recipe | Gujarati kachumber salad | healthy kachumber salad | with step by step photos. | [To make kachumber salad, combine all the ingredients in a deep bowl and mix well., Refrigerate it for at least one hour and serve chilled.] | [Energy, 16 cal, Protein, 0.5 g, Carbohydrates, 3.3 g, Fiber, 1.2 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 5.4 mg] | kachumber-salad-gujarati-kachumber-salad-3599r |
| rcp6171 | Kadai Gravy, Quick Kadai Gravy | NA | Veg | [chopped tomatoes, coriander (dhania) seeds, dry red chillies (pandi), oil, chopped garlic (lehsun), chopped ginger (adrak), chopped green chillies, salt, dried fenugreek leaves (kasuri methi), garam masala] | 15 mins | 13 mins | [Punjabi Sabzis, Indian Curry recipes, North Indian, South Indian, Indian Party, Non Stick Kadai Veg] | 1Makes 1 cup | Punjabi | quick kadai gravy recipe | kadai gravy for kadai paneer | how to make quick kadai gravy | kadai paneer gravy | with 10 amazing images. quick kadai gravy recipe is a true restaurant style gravy which never fails to please foodies. Learn how to make kadai gravy for kadai paneer. To make quick kadai gravy, roast the coriander seeds and dry red chillies lightly on a non-stick tava (griddle) for 2 minutes. Cool slightly and blend in a mixer to a coarse powder. Keep aside. Heat the oil in a deep non-stick kadhai, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds. Add the coarsely crushed powder and sauté on a medium flame for a few seconds. Add the tomatoes and salt, mix well and cook on a slow flame for 8 to 9 minutes, while stirring occasionally. Add the kasuri methi and garam masala, mix well and cook on a medium flame for a few seconds. Cool completely and store in an air-tight container in the freezer and use as required. This richly-textured kadai gravy for kadai paneer is tomato-based and has a tangy and spicy flavour with sharp hints of fenugreek. A coarse powder of coriander seeds and red chillies is what gives the kadai paneer gravy its exclusive flavour and special texture. The finely chopped tomatoes upon cooking release their water and make a thick gravy which is coarse and lends a good mouthfeel. This quick kadai gravy also calls for finely chopped garlic, ginger and green chillies. We recommend you chop them and not use paste for a true dhaba style feel. You can prepare a large batch of this gravy and deep-freeze it, so you can quickly whip up tongue-tickling Kadhai -style accompaniments like Kadhai Vegetables and Kadai Paneer Subzi whenever you want. Team this kadai gravy for kadai paneer with Butter Garlic Naan or Tava Naan without Tandoor and experience an authentic North Indian meal in the comfort of our own house. Tips for quick kadai gravy. 1. Do not compromise on the amount of oil being used if you are yearning for a restaurant style gravy. 2. Kashmiri chillies if broken into pieces will roast and blend well. 3. If you are serving to kids, decrease the Kashmiri chillies to 8 and adjust the garam masala accordingly. Enjoy quick kadai gravy recipe | kadai gravy for kadai paneer | how to make quick kadai gravy | kadai paneer gravy | with step by step photos below. | [To make kadai gravy, roast the coriander seeds and dry red chillies lightly on a non-stick tava (griddle) for 2 minutes., Cool slightly and blend in a mixer to a coarse powder. Keep aside., Heat the oil in a deep non-stick kadhai, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds., Add the coarsely crushed powder and sauté on a medium flame for a few seconds., Add the tomatoes and salt, mix well and cook on a slow flame for 8 to 9 minutes, while stirring occasionally., Add the kasuri methi and garam masala, mix well and cook on a medium flame for a few seconds., Cool completely and store the kadai gravy in an air-tight container in the freezer and use as required.] | [Energy, 602 cal, Protein, 2.8 g, Carbohydrates, 11.2 g, Fiber, 5.3 g, Fat, 60.6 g, Cholesterol, 0 mg, Sodium, 40.2 mg] | kadai-gravy-quick-kadai-gravy-6171r |
| rcp41989 | Kadai Mushroom Sabzi, Veg | Dinner | NA | [chopped tomatoes, coriander (dhania) seeds, dry red chillies (pandi), oil, chopped garlic (lehsun), chopped ginger (adrak), chopped green chillies, salt, dried fenugreek leaves (kasuri methi), garam masala, sliced mushrooms (khumbh), oil, sliced onions, sliced capsicum, salt] | 30 mins | 20 mins | [Sabzis with Gravies, Indian Party, Non-stick Pan, Dinner Sabzi] | 4Makes 4 servings | Indian | Kadai subzis are very famous in India and you can find one or couple of them featured in the menus of most Indian restaurants all over the world. Kadai subzis feature koftas or veggies drowned in a rich and spicy gravy. In this case, we have used a combination of mushrooms, onions and capsicums, which are sautéed and then cooked with the tongue-tickling gravy to make a really flavour-packed Kadai Mushroom Subzi. You can make the kadai gravy beforehand, and even stock some in your deep freezer, so you can whip you delectable subzis like this within minutes. When served accompanied with Butter Naan, rice and Dal Makhani it gives you the satisfaction of having had a wholesome and tasty meal. | [Roast the coriander seeds and dry red chillies lightly on a non-stick tava (griddle) for 2 minutes., Cool slightly and blend in a mixer to a coarse powder. Keep aside., Heat the oil in a deep non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds., Add the coarsely crushed powder and sauté on a medium flame for a few seconds., Add the tomatoes and salt, mix well and cook on a slow flame for 8 to 9 minutes, while stirring occasionally., Add the kasuri methi and garam masala, mix well and cook on a medium flame for a few seconds., Cool completely and keep aside., Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the capsicum and sauté on a medium flame for 1 minute., Add the mushrooms, little salt and sauté on a medium flame for 2 minutes., Add the prepared kadai gravy and ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes ,while stirring occasionally., Serve hot.] | [Energy, 215 cal, Protein, 1.6 g, Carbohydrates, 5.7 g, Fiber, 2.1 g, Fat, 20.8 g, Cholesterol, 0 mg, Sodium, 12.1 mg] | kadai-mushroom-sabzi-veg-41989r |
| rcp2765 | Kadai Paneer | NA | Veg | [paneer (cottage cheese), chopped onions, chopped garlic (lehsun), chopped ginger (adrak), coriander-cumin seeds (dhania-jeera) powder, turmeric powder (haldi), chilli powder, garam masala, dried fenugreek leaves (kasuri methi), tomato puree, sliced capsicum, fresh cream, sugar, oil, salt, chopped coriander (dhania)] | 20 mins | 7 mins | [Frozen Foods, Indian Freezer Recipes, Quick Sabzis, Microwave Subzi, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Quick Veg Indian Curry, Microwave] | 4Makes 4 servings | South Indian | When you go to a restaurant and wish to order a dish that everyone will like, Kadai Paneer is one of the first options that is voted for! This all-time favourite paneer dish is so popular because of the rich texture and intense flavour of the gravy, which results from the interplay of ingredients like tomato puree and fresh cream with veggies like onion and capsicum, not to forget a whole lot of spice powders including garam masala and dried fenugreek leaves. This gravy gives the paneer a beautiful base to rest on and show off its succulent texture. Enjoy the Kadai Paneer hot, with a garnish of fresh coriander! Baby Corn Masala , Baingan Bhurta , Bhojpuri Aloo , Dahiwale Simla Mirch and Kadhai Khumbh Subzi are a few other subzis you can cook in a microwave. | [Combine the oil, onions, garlic and ginger in a microwave safe bowl, mix well and microwave on high for 2 minutes., Add the coriander-cumin seeds powder, turmeric powder, chilli powder, garam masala and kasuri methi, mix well and microwave on high for 1 minute., Add the tomato purée, capsicum and 1/4 cup of water, mix well and microwave on high for 2 minutes., Add the paneer, fresh cream, sugar, salt and 2 tbsp of water, mix well and microwave on high for 2 minutes., Serve hot garnished with coriander.] | [Energy, 255 cal, Protein, 7.9 g, Carbohydrates, 8.2 g, Fiber, 0.6 g, Fat, 21.2 g, Cholesterol, 0 mg, Sodium, 4.5 mg] | kadai-paneer-2765r |
| rcp272 | Kadai Paneer ( Rotis and Subzis) | Dinner | NA | [whole dry red kashmiri chillies, coriander (dhania) seeds, oil, chopped garlic (lehsun), chopped green chillies, chopped tomatoes, tomato puree, dried fenugreek leaves (kasuri methi), garam masala, salt, paneer (cottage cheese), oil, oil, chopped onions, coriander-cumin seeds (dhania-jeera) powder, chilli powder, turmeric powder (haldi), garam masala, dried fenugreek leaves (kasuri methi), sliced capsicum, salt, sugar, fresh cream, chopped coriander (dhania)] | 20 mins | 35 mins | [Dinner, Semi-Dry Sabzis, Sabzis with Gravies, Indian Party, Tava, Dinner Sabzi] | 4Makes 4 servings | Indian | Here is one popular recipe that is there on almost every indian restaurant’s menu, all over the world! deep-fried paneer in tomato-based gravy, you can opt to make this mild or spicy as per your taste. However, try not to omit the capsicum and kasuri methi, because their sharp flavours complement the paneer very well. | [Combine the red chillies and coriander seeds and dry roast on a hot non-stick tava (griddle), for 30 seconds, Remove and keep aside to cool., Blend in a mixer to a fine powder and keep aside., Heat the oil in a kadhai, add the garlic and sauté on a medium flame for a few seconds., Add the prepared red chilli-coriander seeds powder and sauté on a medium flame for a few seconds., Add the green chillies and sauté on a medium flame for another 30 seconds., Add the tomatoes, mix well and cook on a medium flame for 10 to 12 minutes or till the oil separates, while stirring occasionally., Mash it a little using a potato masher., Add the tomato purée, dried fenugreek leaves, garam masala, salt and approx. 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside., Heat the oil in a kadhai and deep-fry the paneer pieces a few at a time, till they turn light brown in colour from all the sides. Drain on absorbent paper and place in lukewarm water for 10 minutes. Drain and keep aside., Heat the oil in a kadhai, add the onions and sauté on a medium flame for approx. 3 to 4 minutes or till they turn translucent., Add the kadhai gravy, coriander-cumin seeds powder, chilli powder, turmeric powder, garam masala and dried fenugreek leaves and sauté on a medium flame for another minute., Add the capsicum and 1 cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring once in between., Add the paneer, salt and sugar, mix well and cook on a slow flame for another 2 to 3 minutes, while stirring occasionally., Add the cream and mix well., Serve hot garnished with coriander.] | [Energy, 379 cal, Protein, 8.9 g, Carbohydrates, 11.1 g, Fiber, 2.2 g, Fat, 33.4 g, Cholesterol, 0 mg, Vitamin A, 891.1 mcg, Vitamin B1, -0.3 mg, Vitamin B2, -0.5 mg, Vitamin B3, 0 mg, Vitamin C, 42.5 mg, Folic Acid, 36.1 mcg, Calcium, 332.6 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 24 mg, Potassium, 211.8 mg, Zinc, 0.1 mg] | kadai-paneer---rotis-and-subzis-272r |
| rcp58 | Kadai Paneer Subzi | NA | Veg | [paneer (cottage cheese) cubes, whole dry kashmiri red chillies, coriander (dhania) seeds, ghee, ginger (adrak) paste, garlic (lehsun) paste, dried fenugreek leaves (kasuri methi), capsicum cubes, chopped tomatoes, sugar, salt, chopped coriander (dhania)] | 20 mins | 9 mins | [Mughlai Sabzis, Veg Mughlai sabzi, Curries, Sabzis with Gravies, Traditional Indian Sabzis, Easy Vegetarian Curry, Karwa Chauth, Mother's Day, Indian Party] | 3Makes 3 servings | Indian | kadai paneer subzi recipe | restaurant style kadai paneer sabzi | homemade kadai paneer sabzi | with amazing images. Treat yourself to this fine sabzi, made in traditional restaurant style kadai paneer, spiced up with an assortment of spices and pastes. Kadai paneer is the most commonly ordered dish in every restaurant. It is a spicy and delicious sabzi. It is on the menu of almost every Indian restaurant. Making kadai paneer subzi is no rocket science you can easily make it by following our delicious recipe. To make kadai paneer subzi recipe, How to make Kadai Paneer Subzi. Combine coriander seeds and the red chillies in a mixer and blend to a coarse powder. Keep aside. Heat the ghee in a deep non-stick kadhai, add the ginger paste, garlic paste. Then rub the dry fenugreek leaves between your palm and add, sauté on a medium flame for a few seconds. Add the capsicum and the coarse powder and sauté on a medium flame for 1 minute. Add the tomatoes, sugar, salt and ¼ cup of water, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally. Add the paneer and coriander, toss it lightly and cook on a medium flame for 1 minute. Serve kadai paneer subzi hot with naan, chapati or kulcha. The addition of dried fenugreek leaves gives the Kadai Paneer Subzi its characteristic taste, while capsicum and tomatoes complement the paneer well in texture, flavour and volume too. The tinges of ginger and garlic add a pungent dimension to this flavourful homemade kadai paneer sabzi, which goes very well with puris and rotis. For a complete meal combo serve homemade kadai paneer sabzi along with Dal Amritsari and Jeera Rice. Check out our collection of best paneer recipes to learn various other Paneer recipes. Enjoy kadai paneer subzi recipe | restaurant style kadai paneer sabzi | homemade kadai paneer sabzi | with detailed step by step photos and video below. | [To make kadai paneer subzi, combine the coriander seeds and the red chillies in a mixer and blend to a coarse powder. Keep aside., Heat the ghee in a deep non-stick kadhai, add the ginger paste, garlic paste and dry fenugreek leaves and sauté on a medium flame for few seconds., Add the capsicum and the coarse powder and sauté on a medium flame for 1 minute., Add the tomatoes, sugar, salt and ¼ cup of water, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally., Add the paneer and coriander, toss it lightly and cook on a medium flame for 1 minute., Serve the kadai paneer subzi hot.] | [Energy, 325 cal, Protein, 11.1 g, Carbohydrates, 12.7 g, Fiber, 2.6 g, Fat, 25.5 g, Cholesterol, 0 mg, Sodium, 15.6 mg] | kadai-paneer-subzi-58r |
| rcp36379 | Kadai Paneer, Popular Restaurant Style Kadai Paneer | Dinner | Veg | [coriander (dhania) seeds, whole dry kashmiri red chillies, oil, chopped garlic (lehsun), chopped green chillies, chopped tomatoes, tomato puree, dried fenugreek leaves (kasuri methi), garam masala, salt, paneer (cottage cheese), oil, oil, chopped onions, coriander-cumin seeds (dhania-jeera) powder, turmeric powder (haldi), chilli powder, garam masala, dried fenugreek leaves (kasuri methi), sliced capsicum, salt, sugar, fresh cream, coriander (dhania)] | 20 mins | 35 mins | [Indian Party, Kadai Veg, Birthday Party Main Dishes, Lunch Sabzi, Dinner Sabzi] | 4Makes 4 servings | Indian | kadai paneer recipe | popular restaurant style kadai paneer | dhaba stye karahi paneer | with 32 amazing images. kadai paneer is a quick dish of paneer cubes combined with a spicy kadhai gravy! The aroma of spices cooking in simmering tomatoes is an unmistakeable signature of this kadai paneer recipe ! Every Indian Punjabi restaurant serves this popular restaurant style kadai paneer. Notes to make kadai paneer recipe. 1. To make Kadai Paneer, heat the oil in a kadhai and add the onions to it. We add them for pungency. 2. We have used fresh paneer but, you can deep-fry the paneer pieces if you wish to, till they turn light brown in colour. Make sure that the Paneer you take is neither too soft nor too firm. Drain them on an absorbent paper after you have fried them. Put them in lukewarm water for 10 minutes. This will soften the fried paneer and remove the excess oil. Kadai Paneer goes well with Indian breads like Phudina Naan, Tandoori Roti and also with plain Chapati. Enjoy how to make kadai paneer recipe | popular restaurant style kadai paneer | dhaba stye karahi paneer | with detailed step by step photos and video below. | [Combine the red chillies and coriander seeds and dry roast on a hot tava (griddle) for 30 seconds., Remove and keep aside to cool., Blend in a mixer to a fine powder. Keep aside., Heat the oil in a kadhai, add the garlic and sauté on a medium flame for a few seconds., Add the prepared powder and sauté on a medium flame for a few seconds., Add the green chillies and sauté on a medium flame for another 30 seconds., Add the tomatoes, mix well and cook on a medium flame for 10 to 12 minutes or till the oil separates, while stirring occasionally., Mash it a little using a potato masher., Add the tomato puree, dried fenugreek leaves, garam masala, salt and approx 2 tbsp water, mix well and cook on a medium flame for 1 to 2 minutes. Use as required., To make kadai paneer, heat the oil in a kadhai and deep-fry the paneer pieces till they turn light brown in colour. Drain on absorbent paper and place in lukewarm water for 10 minutes., Heat the oil in a kadhai, add the onions and sauté on a medium flame till they turn translucent for approx. 3 to 4 minutes., Add the kadhai gravy, coriander-cumin seeds powder,chilli powder, turmeric powder,garam masala, dried fenugreek leaves and sauté on a medium flame for another minute., Add the capsicum, 1 cup water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring once in between., Add the paneer, salt and cook on a slow flame for another 2 to 3 minutes., Add the cream, mix well and serve the kadai paneer hot garnished with coriander.] | [Not Given] | kadai-paneer--popular-restaurant-style-kadai-paneer-36379r |
| rcp42931 | Kadak Rumali Roti, Karari Roti | Snacks | NA | [plain flour (maida), whole wheat flour (gehun ka atta), sugar, salt, oil, milk, plain flour (maida), melted butter, chopped onions, chopped tomatoes, nylon sev, lemon juice, chilli powder, chaat masala, fried masala chana dal, chopped coriander (dhania)] | 10 mins | 0 mins | [Mughlai Rotis, Naan, Indian Snacks for Entertaining, Evening Tea Snacks, Father's Day, Indian Party, High Tea Party, Indian Party Starters] | 4Makes 4 kadak rumalis | Indian | kadak rumali roti recipe | karari rumali roti | tokri khakra | crispy roti | with 33 amazing images. karari rumali roti is a very crispy rumali roti which is served in many restaurants and Dhaba’s in India as a starter or appetizer. Learn how to make kadak rumali roti recipe | karari rumali roti | tokri khakra | crispy roti | This crispy rumali roti is also called as tokri papad and karari rumali roti which is super crispy and full of flavours. The making of kadak rumali roti is so similar to the Gujarati Khakra by pressing and cooking it on low flame to make it crispier. This karari rumali roti is just like masala papad and can be consumed without any side dish. It looks like a roti tokri with spices and topping. You can innovate it by adding multiple flavours to it such as Italian, Mexican etc. kadak rumali roti is authentically served by adding melted butter, spices and coriander, But here this tokri khakra is given an innovative twist to a make it chaat style. I have used an iron kadhai to make this crispy karari roti. The crispy rumali khakhra is then brushed with ghee and sprinkled with a variety of masalas and topping to give it a spicy chatpata flavour like masala papad or chaat. Tips to make kadak rumali roti : 1. Resting time is very important for the dough as it becomes softer and can easily roll out the rumali roti. 2. Press and cook the rumali roti on low flame evenly at the egdes to make it crispier. 3. Serve it immediately for better taste otherwise it will become soft and soggy. 4. Cover the rest of the dough while rolling one roti to avoid it from drying. 5. You can also add Cucumber as a topping with onions and tomatoes. Enjoy kadak rumali roti recipe | karari rumali roti | tokri khakra | crispy roti | with detailed step by step images. | [To make kadak rumali roti, combine all the ingredients together and knead a soft dough using approx. 1 cup warm milk., Stretch and knead the dough for 8 to 10 minutes until soft. Cover with a muslin cloth and keep aside to rest for 1 hour., Divide the dough into 4 equal portions and roll out each portion into 12" diameter thin circle using plain flour for rolling., Heat a big kadhai upside down, place the roti on hot kadhai and let it cook on a medium flame for few seconds., Press and cook on medium flame for 5 to 6 minutes while pressing and turning all over till light brown spots appear and it turns crisp., Garnish the kadak rumali roti with butter, chilli powder, onion, tomato, lemon juice, chaat masala, nylon sev, fried masala chana dal and coriander., Serve the kadak rumali roti immediately.] | [Energy, 272 cal, Protein, 8.6 g, Carbohydrates, 45.5 g, Fiber, 2 g, Fat, 6.4 g, Cholesterol, 8 mg, Sodium, 16.5 mg] | kadak-rumali-roti-karari-roti-42931r |
| rcp32825 | Kadala Curry ( Know Your Dals and Pulses ) | Dinner | NA | [coconut oil, sliced shallots, red chillies, coriander (dhania) seeds, chopped ginger (adrak), turmeric powder (haldi), garam masala, grated coconut, curry leaves (kadi patta), garlic (lehsun), red chawli , washed and soaked for 3 to 4 hours, sliced onions, salt, coconut oil oil, mustard seeds ( rai / sarson), curry leaves (kadi patta), chopped shallots, grated coconut, whole dry kashmiri red chilli] | 20 mins | 25 mins | [Saute, Mixer, Pan, South Indian Dinner] | 4Makes 4 servings | South Indian | Although the main ingredient in this recipe is red chawli, it is undoubtedly the shallots or madras onions that give this dish its unique aroma and flavour! feast on this spicy and nutritious recipe with a bowl of steaming hot rice topped with ghee. | [Heat the oil in a pan and roast all the ingredients till they release an aroma. Keep aside to cool., Blend in a mixer to a fine powder and keep aside., Combine the red chawli with 4 cups of water and boil till soft. Occasionally remove the froth that collects on top., Add the onions, prepared masala and salt , mix well and cook till the curry thickens. Keep aside., Heat the oil in a pan, and add the mustard seeds and curry leaves., When they crackle, add the shallots and sauté for a minute., Add the coconut and red chillies and sauté till it releases an aroma., Pour the tempering on the curry and serve hot.] | [Not Given] | kadala-curry--know-your-dals-and-pulses--32825r |
| rcp32912 | Kadala Curry, Kerala Curry for Appam, Puttu and Dosa | NA | NA | [kala chana (brown chick peas), coriander (dhania) seeds, fennel seeds (saunf), dry red chillies (pandi), grated coconut, oil, chopped onions, chopped tomatoes, turmeric powder (haldi), salt, mustard seeds ( rai / sarson), whole dry kashmiri red chilli, curry leaves (kadi patta)] | 15 mins | 40 mins | [South Indian Curries / Sabzis, Kerala Cuisine, Sabzis with Gravies, Subzis with Beans or Sprouts, Traditional Indian Sabzis, Indian Curry recipes, North Indian, South Indian, Indian Party] | 6Makes 6 servings | Kerala | kadala curry recipe | Kerala special puttu kadala curry | kadala kari | easy kadala curry for puttu appam and dosa | healthy black chick peas curry | kadala curry is a simple tasty daily fare sabzi which is filled with nourishment. Learn how to make Kerala special puttu kadala curry. Spicy and tongue-tickling, this kadala kari is a traditional Kerala favourite that has now become well-known throughout the world as the best combination for soft, fluffy Appam ! To make kadala curry, combine the coriander seeds, fennel seeds and pandi chillies in a broad non-stick pan and dry roast on a medium flame for 3 minutes. Allow the mixture to cool completely. Once cooled, blend in a mixer along with the coconut and approx. ½ cup of water in a mixer to smooth paste. Combine the chana, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat 1 tbsp of oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 3 to 4 minutes. Add the tomatoes, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Add the prepared paste and turmeric powder, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Add the chana along with the water in which they are cooked and salt, mix well and cook on a medium flame for 6 to 8 minutes, while stirring occasionally. For the tempering, heat the remaining ½ tbsp of oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the kashmiri red chilli and curry leaves and sauté on a medium flame for a few seconds. Pour the tempering over the curry and serve hot. This sumptuous easy kadala curry for puttu appam and dosa features cooked kala chana pepped up with a coconut-based masala that has a strong flavour of coriander seeds and fennel. A traditional tempering splattered over the curry adds to its rich flavour and aroma. This healthy black chick peas curry abounds in protein and fibre , both the nutrients which are weight loss friendly. But be careful to reduce the amount of oil used then. Heart patients can also enjoy this version of sabzi. Diabetics should relish not more than ½ serving of this Kerala special curry. This kadala curry is also a good source of many other nutrients like folic acid, B vitamins, iron, magnesium, phosphorus, potassium and zinc. With so many benefits to its credit, there is no reason to not include it in your diet. Enjoy this Kerala special puttu kadala curry with freshly-made Appam, Puttu, Dosa or hot rice. Although it tastes best when hot, it remains flavourful even when it cools down, so you can pack it in a tiffin box or even carry over any remainders for dinner. Enjoy kadala curry recipe | Kerala special puttu kadala curry | kadala kari | easy kadala curry for puttu appam and dosa | healthy black chick peas curry | with recipe below. | [To maake kadala curry, combine the coriander seeds, fennel seeds and pandi chillies in a broad non-stick pan and dry roast on a medium flame for 3 minutes., Allow the mixture to cool completely., Once cooled, blend in a mixer along with the coconut and approx. ½ cup of water in a mixer to smooth paste, Combine the chana, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat 1 tbsp of oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 3 to 4 minutes., Add the tomatoes, mix well and cook on a medium flame for 4 minutes, while stirring occasionally., Add the prepared paste and turmeric powder, mix well and cook on a medium flame for 4 minutes, while stirring occasionally., Add the chana along with the water in which they are cooked and salt, mix well and cook on a medium flame for 6 to 8 minutes, while stirring occasionally., For the tempering, heat the remaining ½ tbsp of oil in a small non-stick pan and add the mustard seeds., When the seeds crackle, add the kashmiri red chilli and curry leaves and sauté on a medium flame for a few seconds., Pour the tempering over the kadala curry and serve hot.] | [Energy, 226 cal, Protein, 7 g, Carbohydrates, 25.3 g, Fiber, 12.2 g, Fat, 10.8 g, Cholesterol, 0 mg, Sodium, 39.2 mg] | kadala-curry-kerala-curry-for-appam-puttu-and-dosa-32912r |
| rcp4348 | Kaddu Ka Bharta ( Swadisht Subzian) | NA | Veg | [chopped red pumpkin (bhopla / kaddu), oil, cumin seeds (jeera), fennel seeds (saunf), nigella seeds (kalonji), fenugreek (methi) seeds, asafoetida (hing), chopped onions, turmeric powder (haldi), chilli powder, dried mango powder (amchur), salt, chopped coriander (dhania)] | 10 mins | 13 mins | [Rajasthani Sabzi, Semi-Dry Sabzis, Traditional Indian Sabzis, Quick Veg Indian Curry, Indian Pressure Cooker, Pressure Cooker Vegetables, Indian Party] | 4Makes 4 servings (4serving ) | Rajasthani | kaddu ka bharta recipe | Rajasthani bhopla bharta | healthy red pumpkin mashed sabzi | with 20 amazing images. kaddu ka bharta is a tasty Indian dish made with kaddu, spices and herbs. It is a popular North Indian dinner dish. Learn how to make red pumpkin mashed sabzi. kaddu ka bharta is a slightly mushy vegetable-based dish that tastes heavenly when served with steaming hot rice, or Indian breads too. While you might have surely tasted the famous Baingan Bharta, here is something new for you to try. A delicious Rajasthani bhopla bharta made of juicy red pumpkins! The mild sweetness of the pumpkins is beautifully balanced in red pumpkin mashed sabzi by a mixture of seeds and spice powders, especially the tangy dry mango powder. kaddu ka bharta is high in Vitamin A, Magnesium. Serve the kaddu ka bharta fresh off the stove, garnished with peppy coriander. Enjoy kaddu ka bharta recipe | Rajasthani bhopla bharta | healthy red pumpkin mashed sabzi | with step by step photos. | [To make the kaddu ka bharta recipe, heat the oil in a pressure cooker and add the cumin seeds. When the seeds crackle fennel seeds, nigella seeds and fenugreek seeds., Add the onions and sauté till they turn translucent., Add the pumpkin, asafoetida, turmeric powder, chilli powder and salt with ½ cup of water, mix well and pressure cook for 2 to 3 whistles so that the pumpkin becomes mushy., Add the amchur and mix well. Simmer till the oil separates from the pumpkin., Serve kaddu ka bharta hot, garnished with the coriander.] | [Energy, 118 cal, Protein, 2.6 g, Carbohydrates, 9.7 g, Fiber, 1.3 g, Fat, 7.7 g, Cholesterol, 0 mg, Sodium, 10.2 mg] | kaddu-ka-bharta---swadisht-subzian-4348r |
| rcp2766 | Kaddu ki Subzi , Rajasthani Red Pumpkin Vegetable | Dinner | NA | [red pumpkin (bhopla / kaddu) cubes, ghee, mustard seeds ( rai / sarson), fenugreek (methi) seeds, nigella seeds (kalonji), cloves (laung / lavang), cardamom (elaichi), cinnamon (dalchini), bay leaf (tejpatta), asafoetida (hing), chopped tomatoes, chilli powder, coriander-cumin seeds (dhania-jeera) powder, turmeric powder (haldi), salt, curd (dahi), dried mango powder (amchur)] | 15 mins | 15 mins | [Rajasthani Sabzi, Quick Sabzis, Semi-Dry Sabzis, Microwave, Lunch Sabzi, Dinner Sabzi] | 4Makes 4 servings | Rajasthani | kaddu ki sabzi recipe | Rajasthani pumpkin sabji | bhopla ki sabzi | red pumpkin vegetable | with 30 amazing images. kaddu ki sabzi is a healthy Indian sabzi made from bhopla. Learn to make Rajasthani pumpkin sabji. A wide assortment of whole spices and seeds breathes life into the humble kaddu, transforming kaddu ki sabzi into a zesty treat! This Rajasthani -style kaddu ki subzi is extremely easy to prepare, yet so tasty because of the mix of spices used in the tempering. Nigella and fenugreek seeds, especially, give the kaddu ki sabzi a classic Rajasthani flavour. A sprinkling of dry mango powder adds an exciting tanginess to this kaddu ki sabzi while a dash of curds improves the taste as well as helps the spices bind with the pumpkin. Pumpkin is a wonder vegetable – but sadly, its health benefits are not known to many. Red pumpkin contains a horde of valuable nutrients like fibre while also being low in calories. That makes it double desirable! Fibre helps to keep your gut healthy and also keeps you full for long hours. Lose yourself in the fabulous taste of this kaddu ki sookhi sabzi, while also soaking in its health benefits. This healthy kaddu ki sabzi can be enjoyed by healthy individuals and also by those on calorie restricted diets. At the bottom of the page we also show you how to make microwave kaddu ki sabzi with detailed step by step images. Tips for kaddu ki sabzi: 1. Cut the pumpkin into big cubes, as after cooking they shrink in size slightly. Serve kaddu ki sabzi hot with curds and bajra roti. Enjoy kaddu ki sabzi recipe | Rajasthani pumpkin sabji | bhopla ki sabzi | red pumpkin vegetable | with step by step photos. | [To make kaddu ki sabzi recipe | rajasthani kaddu ki sabzi | heat ghee in a broad non stick pan., Add mustard seeds, methi seeds, kalonji, cloves, elaichi, cinnamon, bay leaf, hing and sauté for 10 seconds., Add tomatoes, chilli powder, coriander cumin seed powder, haldi and cook for 1 to 2 minutes on medium heat., Add 3/4th cup water, mix well and cover and cook on a low flame for 6 to 8 minutes or until the pumpkins are almost cooked, while stirring occasionally., Add curds, amchur, mix well, cook on medium heat for 1 to 2 minutes., Serve kaddu ki sabzi recipe | rajasthani kaddu ki sabzi | hot.] | [Energy, 93 cal, Protein, 1.7 g, Carbohydrates, 5.1 g, Fiber, 0.9 g, Fat, 7.1 g, Cholesterol, 1.2 mg, Sodium, 8.2 mg] | kaddu-ki-subzi--rajasthani-red-pumpkin-vegetable-2766r |
| rcp1984 | Kaddu Roti, Kaddu Paratha, Healthy Pumpkin Palak Roti | BreakFast | NA | [grated red pumpkin (bhopla/ kaddu), chopped spinach (palak), whole wheat flour (gehun ka atta), chilli powder, turmeric powder (haldi), salt, whole wheat flour (gehun ka atta), oil] | 10 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Breakfast Theplas, Parathas, Indian Rotis, Indian Tawa, Tava, Vitamin A Rich, Beta Carotene, Retinol, Healthy Heart Rotis & Parathas] | 8Makes 8 rotis | Punjabi | kaddu roti recipe | kaddu paratha | kaddu palak ki roti | healthy pumpkin roti | with 24 amazing images. kaddu roti recipe | kaddu paratha | kaddu palak ki roti | healthy pumpkin roti is a quick and simple daily fare. Learn how to make kaddu paratha. To make kaddu roti, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Divide the dough into 8 equal portions. Roll out a portion of the dough into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the roti, using a little oil, till golden brown spots appear on both the sides. Repeat steps 3 and 4 to make 7 more rotis. Serve hot. Red pumpkin and spinach – what a brilliant twosome! A lesson in contrasts, the two are different in everything from colour and texture to flavour, yet they complement each other beautifully, especially in this wonderful kaddu palak ki roti. The best part is that this kaddu paratha is also very easy to make because all the ingredients are mixed into the dough, and you do not have to bother about stuffing and rolling like in the case of parathas. The spinach and the pumpkin also hydrate the dough well, resulting in soft, pliable roti, which everybody will love. This healthy pumpkin roti lends appreciable amounts of vitamin A from pumpkin. This vitamin helps in achieving a healthy skin and promotes good vision. The spinach, on the other hand, is a source of iron and folic acid which helps to boost RBC (red blood cells) and prevent anaemia. Further, the use of whole wheat flour enhances the fibre count of this roti. Tips for kaddu roti. 1. Use very little water to make the dough as kaddu will release some water resulting in too much water in the dough. We used 1 to 1½ tablespoons of water. 2. Take care to cook the rotis well so that the raw smell of the veggies totally vanishes, giving way to the most irresistible aroma! 3. Palak can be replaced with chopped methi leaves. Enjoy kaddu roti recipe | kaddu paratha | kaddu palak ki roti | healthy pumpkin roti | with step by step photos. | [To make kaddu roti, combine all the ingredients in a deep bowl and knead into a soft dough using enough water., Divide the dough into 8 equal portions., Roll out a portion of the dough into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the roti, using a little oil, till golden brown spots appear on both the sides., Repeat steps 3 and 4 to make 7 more rotis., Serve the kaddu roti hot.] | [Energy, 61 cal, Protein, 2.3 g, Carbohydrates, 12.7 g, Fiber, 2.2 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 6.7 mg] | kaddu-roti-kaddu-paratha-healthy-pumpkin-palak-roti-1984r |
| rcp3571 | Kadhai Chole | NA | NA | [kabuli chana (white chick peas), soaked overnight, cumin seeds (jeera), chopped onions, ginger (adrak), grated, garlic (lehsun), grated, chopped tomatoes, chole masala, chilli powder, dried mango powder (amchur), turmeric powder (haldi), coriander (dhania) powder, cumin seeds (jeera) powder, oil, salt] | 10 mins. | 20 mins. | [Punjabi Sabzis, Subzis with Beans or Sprouts, Indian Pressure Cooker, Boiled Indian recipes, Pressure Cooker, Non-stick Pan, Indian Cancer Patients] | 4Serves 4. | Punjabi | Chole, a traditional Punjabi dish, is usually made using a lot of fat. But this easy to make recipe is lower in calories and is just as tasty. The oil does not contribute much flavour, it is the spices that create this dish. Instead of bhature (deep fried puris) serve it with Nutritious Garlic Naans, which are healthy, nourishing and just as tasty. It is important to soak the chick peas overnight to improve its digestibility and nutritive value by enhancing the protein, calcium and vitamin C levels. | [Pressure cook the Kabuli chana until they are soft and cooked. Drain and keep aside., Heat the oil in a non-stick pan, add the cumin seeds and fry. When the seeds crackle, add the onion, ginger and garlic and sauté till the onion is golden brown. Add the tomatoes and sauté for 5 minutes., Add the chole masala, chilli powder, amchur, turmeric powder, coriander powder, cumin seed powder and salt and sauté for another minute., Add the Kabuli chana and ½ cup of water and mix well. Simmer for 10 minutes., Serve hot.] | [Energy, 94 cal, Protein, 3.8 g, Carbohydrates, 14.4 g, Fiber, 6.2 g, Fat, 2.4 g, Cholesterol, 0 mg, Sodium, 7.9 mg] | kadhai-chole-3571r |
| rcp2756 | Kadhai Khumbh Subzi | NA | Veg | [mushrooms (khumbh), tomato, oil, grated onions, ginger-garlic (adrak-lehsun) paste, garam masala, chilli powder, coriander-cumin seeds (dhania-jeera) powder, dried fenugreek leaves (kasuri methi), fresh cream, salt, chopped coriander (dhania)] | 15 mins | 10 mins | [Punjabi Sabzis, Sabzis with Gravies, Microwave Subzi, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Microwave, Microwave] | 2Makes 2 servings | Punjabi | Quick and easy though this Kadhai Khumbh Subzi is, it offers 100% satisfaction, with its peppy flavour and delightful texture. A quick-fix tomato pulp, aromatic spice powders, pastes and onions are an exciting team, which turns the mushrooms into a memorable treat. The addition of fresh cream and dried fenugreek leaves are special touches that enhance the flavour and mouth-feel remarkably. You are sure to thoroughly enjoy this flavourful subzi, served hot and fresh off the Microwave oven. | [Place the tomato in a microwave safe bowl and microwave on high for 2 minutes., Cool slightly, peel and blend in a mixer till smooth. Keep aside., Combine the oil, onions and ginger-garlic paste in a microwave safe bowl, mix well and microwave on high for 1 minute., Add the tomato pulp, mix well and microwave on high for 2 minutes., Add all the other ingredients, mix well and microwave on high for 5 minutes, while stirring twice in between., Serve hot garnished with coriander.] | [Energy, 79 cal, Protein, 2.1 g, Carbohydrates, 6.9 g, Fiber, 1.6 g, Fat, 5.2 g, Cholesterol, 0 mg, Sodium, 11.1 mg] | kadhai-khumbh-subzi-2756r |
| rcp30898 | Kadhai Paneer ( Punjabi Khana ) | NA | Veg | [coriander (dhania) seeds, cumin seeds (jeera), black peppercorns (kalimirch), cinnamon (dalchini), whole dry kashmiri red chilli, cardamom (elaichi), paneer (cottage cheese) cubes, onion cubes, capsicum cubes, ghee, cumin seeds (jeera), chopped ginger (adrak), chopped garlic (lehsun), chopped green chillies, chopped onions, chopped tomatoes, tomato pulp, curd (dahi), turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, salt, dried fenugreek leaves (kasuri methi), fresh cream] | 15 mins | 15 mins | [Punjabi Sabzis, Sabzis with Gravies, Traditional Indian Sabzis, Indian Curry recipes, North Indian, South Indian, Deep Fry, Indian Party, Non Stick Kadai Veg] | 4Makes 4 servings | Punjabi | kadhai paneer recipe | Punjabi style kadhai paneer | paneer kadai sabzi | with 42 amazing images. Punjabi style kadhai paneer is a vibrant and flavorful North Indian dish that's loved for its spicy, tangy, and aromatic flavours. Learn how to make kadhai paneer recipe | Punjabi style kadhai paneer | paneer kadai sabzi | kadhai paneer is a delicious and aromatic dish made using harmonious blend of aromatic spices, vibrant bell peppers, and velvety paneer creates a dish that is both irresistible to the taste buds. Whether you enjoy it at a restaurant or make it at home, paneer kadai sabzi is sure to leave a lasting impression on your taste buds. Punjabi style kadhai paneer is typically served with naan or roti bread, and it can also be enjoyed with rice. It is a flavorful and satisfying dish that is perfect for a weeknight meal or a special occasion. pro tips to make kadhai paneer: 1. Instead of green capsicum you can also use coloured capsicum cubes to make this recipe. 2. Adding fresh cream makes the gravy luscious and creamy. 3. Make sure to use fresh curd to avoid the gravy from getting sour as we are also adding tomato pulp as the base of the gravy. Enjoy kadhai paneer recipe | Punjabi style kadhai paneer | paneer kadai sabzi | with detailed step by step photos. | [To make kadhai paneer, dry roast all the ingredients of kadhai masala in a small pan on medium flame for 2 minutes., Remove, cool and blend into a coarse powder. Keep aside., Heat 1 tbsp ghee in a board non- stick pan and fry the paneer cubes for 3 to 4 minutes, until golden brown from all the sides., Add onion cubes and capsicum cubes and cook on high flame for 2 minutes, while stirring occasionally., Heat the remaining ghee in a kadhai or a deep pan, add the cumin seeds, ginger, garlic, and green chillies., Sauté for few seconds on medium flame. Add onions and cook on medium flame for 2 minutes, while stirring occasionally., Add the tomatoes and sauté further for 2 minutes., Add the tomato pulp, curd, turmeric powder, chilli powder, coriander cumin seeds powder, 1 tsp of prepared kadhai masala, salt to taste and ½ cup hot water., Mix well and cook on medium flame for 2 minutes, while stirring occasionally., Add the sautéed paneer and veggies, kasuri methi and fresh cream. Mix well and cook on medium flame for 2 minutes., Serve the kadhai paneer hot roti or rice.] | [Energy, 315 cal, Protein, 9 g, Carbohydrates, 13.7 g, Fiber, 1.7 g, Fat, 25 g, Cholesterol, 0.6 mg, Sodium, 12.5 mg] | kadhai-paneer--punjabi-khana--30898r |
| rcp22799 | Kadhai Paneer, Punjabi Kadai Paneer Subzi | Dinner | Veg | [paneer (cottage cheese), oil, butter, coriander (dhania) seeds, ginger (adrak), chopped tomatoes, chilli powder, cream, dried fenugreek leaves (kasuri methi), salt, cardamom (elaichi) powder, punjabi garam masala, sugar, chopped coriander (dhania)] | 15 mins | 25 mins | [Punjabi Sabzis, Dinner, Sabzis with Gravies, Traditional Indian Sabzis, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Deep Fry] | 4Makes 4 servings | Punjabi | A tantalizing dish to rustle up when you are in a hurry. Replace the paneer with mixed boiled vegetables to make subzi kadai. A hot bowlful of this subzi can perfectly match any Rotis of your choice. | [Heat the oil in a deep non- stick kadhai and fry the paneer cubes for 3 to 4 minutes., Put in warm water for 15 minutes. Drain again and keep aside., Heat the butter in a kadhai, add the coriander seeds and sauté for half a minute., Add the ginger-garlic paste and sauté for another minute., Add the tomatoes and sauté with ¼ cup of water for 5 minutes, while stirring occasionally., Add more ¼ cup of water and cook on a medium flame for another 6 to 7 minutes or till the oil separates from the gravy, while stirring occasionally., Add the chilli powder, cream and dried fenugreek leaves and salt and simmer for 2 minutes., Add the paneer, cardamom powder, punjabi garam masala and sugar and cook for 2 to 3 minutes., Serve hot garnished with coriander.] | [Energy, 365 cal, Protein, 8.1 g, Carbohydrates, 7.3 g, Fiber, 1.1 g, Fat, 33.8 g, Cholesterol, 15 mg, Sodium, 62.3 mg] | kadhai-paneer-punjabi-kadai-paneer-subzi-22799r |
| rcp607 | Kadhi ( Gujarati Recipe) | Lunch | Veg | [curd (dahi), besan (bengal gram flour), ghee, cumin seeds (jeera), mustard seeds ( rai / sarson), asafoetida (hing), curry leaves (kadi patta), salt, ginger-green chilli paste, sugar, chopped coriander (dhania), rotli, puran poli, khichdi] | 5 mins | 13 mins | [Collection of Gujarati Dals / Kadhis, Jain Dal, Jain Kadhi, Indian Lunch, Kadhi recipes from all across India, Indian Party, Kadai Veg, Vitamin B12 Cobalamin Rich Recipes] | 6Makes 6 servings | Gujarati | Gujarati kadhi recipe | healthy Gujarati kadhi recipe | besan kadhi | with amazing 20 images. Gujarati kadhi is inseparable from Gujarati cuisine. besan kadhi is basically a wonderful sweet and spicy curd mixture thickened with gram flour, which can be enhanced in many ways using other ingredients like pakoras and koftas. Gujarati kadhi is a very famous Gujarati preparation and is often cooked on a daily basis. This simple dish requires tact and perfection, which comes from practice. Remember never to boil the Gujarati kadhi on a high flame as it tends to curdle. The recipe isn’t a complex one all you need to do to get your kadhi right is to take care of the measurements. See how to make healthy Gujarati kadhi? Simple, all you have to do is drop the sugar or jaggery from the Gujarati kadhi recipe. Since the kadhi is made mainly from curd and besan, it is healthy. To make Gujarati kadhi, combine curd and besan in a deep bowl and whisk well until no lumps. Add water, mix well and keep aside. Further for the tempering, take oil in a kadhai add mustard seeds and cumin seeds let them crackle. Make sure you take a big kadhai or the kadhi might over flow. Next, add asafoetida and curry leaves. Add the besan-curd water mixture. Further to enhance the taste of our kadhi, add ginger-green chilli paste. Further add sugar and salt. Tradionally, jaggery is added but you can add whatever is available and you can also add a pinch of turmeric to add colour to the kadhi. Mix it very well and let it simmer on medium flame, make sure the flame is not high of it will curdle. Let it boil for 8-10 mins and stir occasionally. Garnish kadhi with coriander and serve with khichdi, puran poli or masala bhaat . We have our Gujarati kadhi with jeera rice and veg pulao at home. If you want your traditional Gujarati kadhi thick, then add more besan or reduce the quantity of water. It’s really a personal choice of how to make gujarati kadhi! Enjoy the Gujarati kadhi with hot bowl of khichdi. Our collection of Gujarati Dal Kadhi has many varieties of kadhi recipes like the Bhatia Kadhi, Gujarati Suva Kadhi and Radish Koftas in Kadhi which can be relished with Gujarati Khichdis. Enjoy Gujarati kadhi recipe | healthy Gujarati kadhi recipe | besan kadhi | with detailed step by step photos and video below. | [To make kadhi, combine the curds and besan in a deep bowl and whisk well till no lumps remain., Add 3 cups of water and mix well and keep aside., Heat the ghee in a kadhai and add the cumin seeds and mustard seeds., When the seeds crackle, add the asafoetida and curry leaves and sauté for a few seconds., Add the prepared curds-besan-water mixture, salt, ginger-green chilli paste and sugar, mix well and bring to a boil for 2 minutes, while stirring continuously., Reduce the flame and simmer for 8 to 10 minutes, while stirring occasionally., Garnish the kadhi with coriander and serve hot with rotli, puran poli and khichdi.] | [Energy, 241 cal, Protein, 8.2 g, Carbohydrates, 24.2 g, Fiber, 2.9 g, Fat, 10.1 g, Cholesterol, 16 mg, Sodium, 32.7 mg] | kadhi--gujarati-recipe-607r |
| rcp42567 | Kadubu | Snacks | NA | [rice semolina (idli rawa), grated coconut, cumin seeds (jeera), chopped green chillies, chopped coriander (dhania), chopped curry leaves (kadi patta), oil, salt, coconut chutney, sambhar] | 10 mins | 30 mins | [South Indian Breakfast, Karnataka Cuisine, Breakfast Idlis / Dosas / Uttapam, Evening Tea Snacks, High Tea Party, Steamer] | 15Makes 15 kadubu | Karnataka | A tasty snack from the kitchens of Karnataka, Kadubu can be enjoyed for breakfast or as an evening snacks. There are numerous types of Kadubu made in Karnataka. Some kadubus are like modaks but with an oblong shape – a rice flour dough is stuffed with sweet or savoury fillings and steamed. Then, there are the quick and easy variants where a course flour of rice and spices is cooked in hot water to make a dough, which is then shaped and steamed. These kadubus that are made without a stuffing are quite easy and can be made quickly for breakfast. Here is one such handy Kadubu recipe from Karnataka. You can also try other classic recipes from Karnataka like Akki Roti or Rava Dosa. | [Dry roast the rice semolina on a medium flame for 1 to 2 minutes. Keep aside., Combine the coconut, cumin seeds, green chillies and blend it to a coarse mixture. Keep aside., Put 3 cups of water , oil and salt in a deep pan and allow to boil on a medium flame for 5 minutes., Add the coarse mixture, coriander and curry leaves, mix well and cook on a medium flame for 1 to 2 minutes., Gradually add the roasted rice semolina while stirring it continuously , to make it like a thick upma. Keep aside to cool slightly., Apply little water on your fingers and divide the upma into 15 equal portions., Roll each portion using your palms and shape into a round flat tikki., Repeat step 7 to make 14 more portions., Place all the flatten portion in a steamer over lapping each other and steam it for 20 minutes on a medium flame., Serve immediately with chutney, sambhar.] | [Energy, 58 cal, Protein, 1.1 g, Carbohydrates, 7.5 g, Fiber, 0.5 g, Fat, 2.6 g, Cholesterol, 0 mg, Sodium, 2.9 mg] | kadubu-42567r |
| rcp41791 | Kafiir Lime Leaf and Yoghurt Dip | NA | NA | [chopped kaffir lime leaves, hung curds (chakka dahi), chopped mint leaves (phudina), lemon juice, dry red chilli flakes (paprika), honey, black salt (sanchal) freshly ground black pepper (kalimirch)] | 5 mins | 0 mins | [Indian Dips / Sauces, Kebab Party] | 1Makes 1 cup (14 tbsp ) | Indian | Kaffir lime leaf has a very special aroma and taste, which lingers on your palate. Its taste is very unique – bitter, tangy and a bit tart too. It is used to make several interesting accompaniments. In South India, for example, it is ground together with red chillies and asafoetida to make a delicious accompaniment for dosas and curd rice . Here, we have made something different with Kaffir lime leaves – an interesting dip. We have marinated Kaffir lime leaves and mint leaves with black salt, lime juice, red chilli flakes and other spices, and mixed it into thick hung curds to make a tongue-tickling Kaffir Lime and Yoghurt Dip. Enjoy it with your favourite chips or fritters. You can also try other dips like Yoghurt Dip and Achari Dip. | [Combine the kaffir lime leaves, mint leaves, lemon juice , chilli flakes, black salt and black pepper powder in a small bowl and mix well using a spoon or a whisk. Cover it with a lid and keep aside for 15 minutes., Add the hung curds, mix well using a whisk and serve.] | [Energy, 31 cal, Protein, 1 g, Carbohydrates, 2.5 g, Fiber, 0.1 g, Fat, 1.4 g, Cholesterol, 3.4 mg, Sodium, 4.2 mg] | kafiir-lime-leaf-and-yoghurt-dip-41791r |
| rcp4370 | Kai Kutan, Raw Banana Coconut Curry | Dinner | NA | [peeled raw banana roundels, grated coconut, ginger (adrak) paste, green chilli paste, turmeric powder (haldi), salt, oil, cumin seeds (jeera), whole dry kashmiri red chillies, curry leaves (kadi patta), thick curds (dahi)] | 10 mins | 8 mins | [South Indian Curries / Sabzis, Kerala Cuisine, Dinner, Sabzis with Gravies, Traditional Indian Sabzis, Indian Party, Mixer] | 3Makes 3 servings (3 serving ) | Kerala | A traditional preparation from Kerala where "kai" means plantain and 'kutan' means curry. Coconut, cumin seeds and ginger combined with curds to make this delicious plantain curry. Enjoy this traditional preparation with steamed rice . | [Combine the coconut, ginger paste, green chilli paste and ½ cup of water in a mixer and blend till smooth. Keep aside., Combine the raw bananas, turmeric powder, salt and ½ cup water in a deep non-stick pan, mix gently and cover with a lid and cook on a medium flame for 4 minutes, while stirring occasionally., Add the prepared coconut paste and salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside., Heat the oil in a small non-stick pan and add the cumin seeds., When the seeds crackle, add the dry red chillies and curry leaves and sauté on a medium flame for 30 seconds., Add the tempering to the banana mixture, mix gently and cook on a medium flame for a few seconds., Cool slightly, then add the curds and ¼ cup of water and mix gently., Serve immediately.] | [Energy, 181 cal, Protein, 2.7 g, Carbohydrates, 15.6 g, Fiber, 2.7 g, Fat, 11.5 g, Cholesterol, 0 mg, Vitamin A, 83.7 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.3 mg, Vitamin C, 21.9 mg, Folic Acid, 17.8 mcg, Calcium, 45.7 mg, Iron, 6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 16.7 mg, Potassium, 188.7 mg, Zinc, 0 mg] | kai-kutan-raw-banana-coconut-curry-4370r |
| rcp40248 | Kairi Chi Kadhi | NA | Veg | [oil, mustard seeds ( rai / sarson), fenugreek (methi) seeds, cumin seeds (jeera), curry leaves (kadi patta), asafoetida (hing), turmeric powder (haldi), salt, coriander (dhania) powder, chopped jaggery (gur), grated coconut, chopped green chillies, chopped coriander (dhania), chopped ginger (adrak), chopped raw mangoes, chopped coriander (dhania)] | 15 mins | 8 mins | [Maharashtrian Dal, Varan / Amti / Kalvan, Holi recipes, Indian Party, Microwave, Kadai Veg] | 3Makes 3 servings | Maharashtrian | Come summer, you will feel like making this Kairi chi Kadhi at least once a week because it is so tasty and in sync with the season! A tongue-tickling paste of coconut and raw mango forms the base for this kadhi, which is perked up with an aromatic, traditional tempering. Since raw mango is very sour, a little jaggery is used to balance the flavour. Enjoy this kadhi hot with your favourite Hariyali Matki Khichdi or plain Rice ( Cooked Rice) | [Combine the mangoes and ¼ cup of water in a microwave safe bowl, mix well and micorwave on high for 3 minutes. Keep aside., Combine the coconut, green chillies, coriander and ginger in a mixer and blend till smooth using 4 tbsp of water., Add the mango-water mixture and blend in a mixer to a corse mixture. Keep aside., Heat the oil in a deep non-stick kadhai, add the mustard seeds, fenugreek seeds, cumin seeds, curry leaves, asafoetida and turmeric powder and sauté on a medium flame for 30 seconds., Add the coconut-mango paste, 1 cup of water, salt, coriander powder and jaggery, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Serve hot garnished with coriander.] | [Energy, 126 cal, Protein, 0.6 g, Carbohydrates, 13.1 g, Fiber, 1.9 g, Fat, 8 g, Cholesterol, 0 mg, Vitamin A, 118.2 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 6.1 mg, Folic Acid, 3.9 mcg, Calcium, 11.4 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0.8 mg, Potassium, 30.3 mg, Zinc, 0 mg] | kairi-chi-kadhi-40248r |
| rcp4982 | Kairi ka Jaljeera, Raw Mango Jal Jeera | BreakFast | NA | [chopped raw mangoes, chopped coriander (dhania), chopped mint leaves (phudina), chopped green chillies, cumin seeds (jeera) powder, black salt (sanchal), sugar, salt] | 10 mins | 0 mins | [Punjabi Drinks, Punjabi Breakfast, Rajasthani Naashta, Indian Drinks / Sharbats, Holi recipes, Indian Party, Indian Party Starters] | 4Makes 4 glasses | Rajasthani | kairi ka jaljeera recipe | raw mango jal jeera | kache aam ka jaljeera | kairi jaljeera Indian summer drink | with 17 amazing images. kairi ka jaljeera recipe | raw mango jal jeera | kache aam ka jaljeera | kairi jaljeera Indian summer drink is a cooling drink to beat the heat. Learn how to make raw mango jal jeera. To make kairi ka jaljeera, combine all the ingredients along with 2 tbsp of water in a mixer and blend till smooth. Transfer the mixture into a deep bowl, add 3 cups of water and mix well. Refrigerate for at least 1 hour and serve chilled. This is one drink that will shake you awake even when you are dog tired on a hot summer’s day! Made with raw mangoes, coriander, mint and spice powders, this kache aam ka jaljeera tastes similar to pani puri ka pani, and is absolutely refreshing when served chilled. The use of coriander and mint leaves is what adds refreshing flavour and aroma along with a rich green hue. Though it is pepped up with only cumin seeds powder and black salt, this delectable kairi jaljeera Indian summer drink is a sure shot lip-smacker! It is very easy to make. We suggest you make a big batch of this concentrate just before the raw mangoes get out of season towards the end of May. You can store the concentrate in the freezer for a few months. Then just add water and sip on raw mango jal jeera. Tips for kairi ka jaljeera. 1. While buying coriander and mint leaves, look for coriander leaves that have firm, unwilted leaves, which are vividly deep green in color with no signs of yellowing or browning. 2. Chop raw mangoes into medium sized pieces, so blending becomes easier. 3. Remember to refrigerate it for one hour after adding water so the flavours blend well. But if you are in a hurry, add chilled water to it. Enjoy kairi ka jaljeera recipe | raw mango jal jeera | kache aam ka jaljeera | kairi jaljeera Indian summer drink | with step by step photos. | [To make kairi ka jaljeera, combine all the ingredients along with 2 tbsp of water in a mixer and blend till smooth., Transfer the mixture into a deep bowl, add 3 cups of water and mix well., Refrigerate the kairi ka jaljeera for at least 1 hour and serve chilled.] | [Energy, 18 cal, Protein, 0.4 g, Carbohydrates, 4.3 g, Fiber, 0.8 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 2.2 mg] | kairi-ka-jaljeera-raw-mango-jal-jeera-4982r |
| rcp3854 | Kairi ka Pani | NA | Veg | [raw mangoes, powdered sugar, cumin seeds (jeera) powder, black salt (sanchal), dried ginger powder (sonth), salt] | 25 mins | 30 mins | [Indian Drinks / Sharbats, Indian Party, Non Stick Kadai Veg, Birthday Party Drinks, Kitty Party Drinks, Mocktails, Indian Foods to cook in March] | 6Makes 6 glasses (6 glass ) | Indian | kairi ka pani recipe | kacchi kairi ka pani | kairi panha | keri ka pani ke fayde | kairi ka pani is an excellent Indian summer cooler to quench your thirst on hot sunny days. Learn how to make kairi panha. It is also called 'Panha' in most other regions of India. Kacchi kairi ka pani is a delicacy made of boiled raw mangoes and has an added zing of black salt, cumin and ginger powder. Try this when raw mangoes are available in season from March to May. The keri ka pani ke fayde is mainly to protect the human body from dehydration during the severe heat waves that hit the region during summer as raw mangoes are considered to have a cooling effect in the body. The sugar is an instant boost of energy as well. To make kairi ka pani, combine the raw mangoes and enough water in a deep non-stick kadhai, mix well and cook on a medium flame for 30 minutes or till they turn soft, while turning occasionally. Drain all the water, allow it to cool slightly, remove the skin of the mangoes and squeeze out the mango pulp. Transfer the pulp into a deep bowl, add the powdered sugar, cumin seeds powder, black salt, dried ginger powder and salt and mix well. Mash it thoroughly using a potato masher. Combine the raw mango mixture and 4½ cups of water in a deep bowl and mix well. Refrigerate for at least 1 hour. Pour equal quantities of the drink into 6 individual glasses and serve chilled. While we have cooked the raw mangoes in a deep pan to make kairi panha, you can also pressure cook them with some water and proceed as per the recipe. This will save on cooking time. Tips for kairi ka pani. 1. Select proper raw mangoes. They have firm skins and gives off a tart smell. Avoid raw mangoes that feel soggy around the stem. Ensure they are free from cuts, blemishes and any dirt. 2. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 3. Make a batch of this kairi pulp and store it in the deep freezer. Remove and keep for half an hour before serving, make your drink and enjoy it. Enjoy kairi ka pani recipe | kacchi kairi ka pani | kairi panha | keri ka pani ke fayde. | [To make kairi ka pani, combine the raw mangoes and enough water in a deep non-stick kadhai, mix well and cook on a medium flame for 30 minutes or till they turn soft, while turning occasionally., Drain all the water, allow it to cool slightly, remove the skin of the mangoes and squeeze out the mango pulp., Transfer the pulp into a deep bowl, add the powdered sugar, cumin seeds powder, black salt, dried ginger powder and salt and mix well., Mash it thoroughly using a potato masher., Combine the raw mango mixture and 4½ cups of water in a deep bowl and mix well., Refrigerate for at least 1 hour., Pour equal quantities of kairi ka pani into 6 individual glasses and serve chilled.] | [Energy, 105 cal, Protein, 0.2 g, Carbohydrates, 26.4 g, Fiber, 0.9 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 1 mg] | kairi-ka-pani-3854r |
| rcp4983 | Kairi ki Launji | NA | NA | [raw mango cubes, fennel seeds (saunf), nigella seeds (kalonji), coriander (dhania) powder, chilli powder, turmeric powder (haldi), sugar, oil, salt] | 5 mins | 6 mins | [Rajasthani Achaar Launji, different kinds of Indian chutney, Pickles / Achar, Indian Party, Non-stick Pan] | 1Makes 1 cup (8 serving ) | Rajasthani | An instant pickle from Rajasthan that tickles your taste buds and perks up any meal with its sweet and sour magic. Kairi ki Launji is tempered with fennel seeds and nigella seeds that are characteristic of any north India pickle, while sugar and chilli powder gives a sweet spicy taste to the tangy raw mangoes. This raw mango pickle type chutney can be cooked within minutes and makes an ideal dish to whip up when you are in a hurry. Serve with parathas or as a side dish to a meal of dal, chawal, roti and subzi. | [To make kairi ki launji, heat the oil in a pan, add the fennel seeds, nigella seeds and mango pieces and sauté for 2 minutes., Add the coriander powder, chilli powder, turmeric powder, sugar and salt with 4 tablespoon of water. Stir and simmer till the sugar has dissolved., Allow to cool completely., Store refrigerated for up to 4 days.] | [Energy, 78 cal, Protein, 0.1 g, Carbohydrates, 11.2 g, Fiber, 0.4 g, Fat, 3.8 g, Cholesterol, 0 mg, Sodium, 0.4 mg] | kairi-ki-launji-4983r |
| rcp42766 | Kakara Pitha, Sooji Kakara Pitha | Snacks | NA | [semolina (rava / sooji), sugar, ghee, salt, fennel seeds (saunf), grated coconut, freshly ground black pepper (kalimirch), sugar, cardamom (elaichi) powder, oil] | 10 mins | 24 mins | [Orissa, Evening Tea Snacks, Makar Sankranti Pongal Festival, Onam recipes, Kerala Onam Sadya, Indian Travel Food Sweets, Mithai] | 8Makes 8 dumplings | Kerala | A classic treat from Odia cuisine, the Kakara Pitha is a scrumptious sweet that everyone will enjoy, right from kids to elders. Deep-fried semolina balls with a sweet coconut stuffing, the Kakara Pitha has a fascinating mix of textures with an exciting crispness leading to succulent sweetness. Since coconut is available in plenty in Odisha, it is used in a lot of traditional desserts such as this one. While black pepper and cardamom powder lend a flavourful touch to the coconut filling, a dash of fennel gives a unique taste to the cover. While the outer covering is usually made with semolina, you can make it with whole wheat flour also. The Kakara Pitha can be served as a snack or dessert, and is often made on special occasions like poojas, birthdays and kids’ parties festivals. Enjoy how to make Kakara Pitha recipe with detailed step by step photos below. | [In a kadhai boil about 3 cup of water with the salt, sugar,fennel seeds and 1 tsp ghee., Add the semolina and stir continuously for 4 minutes over a slow to medium flame. Cook till all the semolina is swollen and the mixture starts coming together like a ball., Remove the mixture on a plate and allow it to cool down for about 15 minutes., Grease your palms with a little ghee and knead the mixture to form a smooth dough., Heat a non stick pan., Add grated coconut and sugar ,black pepper powder and the cardamom powder., Cook for 3-4 minutes till the sugar melts., Divide the semolina dough into 8 equal portions, Take one portion and make a ball. Flatten it to make a disc., Put the stuffing in the center and cover it by bringing the edges to the center., Roll it again to make a ball and flatten to make a disc-like shape., Repeat this process to make 7 more kakara pitha., Heat oil in a kadhai over a medium flame., Put 1-2 kakara pitha at a time into the hot oil., Flip when one side is golden brown., Remove from the flame when the other side also becomes golden brown. It will take about 2-3 minutes to fry 1 pitha., Place all the kakara pitha on an absorbent paper. Serve warm.] | [Energy, 178 cal, Protein, 2.1 g, Carbohydrates, 23.6 g, Fiber, 0.9 g, Fat, 8.4 g, Cholesterol, 0 mg, Sodium, 198.7 mg] | kakara-pitha-sooji-kakara-pitha-42766r |
| rcp41303 | Kala Khatta Slush | NA | Vegan | [crushed ice, kala khatta syrup, chaat masala, cumin seeds powder, salt] | 10 mins | 0 mins | [Traditional Indian Mithai, Indian Sorbets / Indian Frozen Desserts, Indian Party, Desserts for Entertaining, Indian Birthday Party, Vegan, Vegan Desserts] | 4Makes 4 servings | Indian | Kala Khatta is an ever-popular Indian flavour for juices and slushes. Here is a fascinating Kala Khatta Slush that is sure to tickle your taste buds with its icy consistency and refreshing taste. Crushed ice gives it its characteristic mouth-feel while a dash of jeera powder and chaat masala give it a chatpata flavour. Serve the Kala Khatta Slush immediately after preparation, before the ice melts. Try other recipes like Orange Sorbet Slush and Adrak aur Ganne ka Slush . | [Put 1 tbsp of kala khatta syrup in 4 individual glasses , put ½ cup of crushed ice. Again pour ½ tbsp of the kala khatta syrup on top the crushed ice., Sprinkle chaat masala, cumin seeds powder and salt evenly over it, serve immediately.] | [Energy, 76 cal, Protein, 0 g, Carbohydrates, 19.4 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | kala--khatta-slush-41303r |
| rcp31049 | Kala Chana Ambti, Red Chana Ambti | NA | NA | [sprouted kala chana (brown chick peas), oil, clove (laung / lavang), cinnamon (dalchini), mustard seeds ( rai / sarson), cumin seeds (jeera), asafoetida (hing), curry leaves (kadi patta), ginger-green chilli paste, turmeric powder (haldi), chilli powder, chopped jaggery (gur), salt, lemon juice, chopped coriander (dhania)] | 10 mins | 20 mins | [Sabzis with Gravies, Subzis with Beans or Sprouts, Traditional Indian Sabzis, Indian Party, Non-stick Pan] | 3Makes 3 servings | Indian | Here is a tongue-tickling curry of sprouted kala chana, cooked with whole spices, ginger-green chilli paste and jaggery. Medium-spicy with a mild sweetness, the Kala Chana Ambti has a very homely flavour, which literally makes you lick your fingers with delight after you’re done. Had with a bowl of hot Cooked Rice or Chapatis it gives you the satisfaction of having had a wholesome and tasty meal. | [Combine the sprouted kala chana and 2 cups of water in a pressure cooker and pressure cook for 4 whistles. Allow the steam to escape before opening the lid., Heat the oil in a deep non-stick pan, add the clove, cinnamon, mustard seeds and cumin seeds and sauté on a medium flame for a few seconds., When the seeds crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds., Add the cooked kala chana along with the water, ginger-green chilli paste, turmeric powder, chilli powder, jaggery and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Switch off the flame, add the lemon juice and mix well., Serve hot garnished with coriander.] | [Energy, 70 cal, Protein, 0.1 g, Carbohydrates, 6.1 g, Fiber, 0.1 g, Fat, 5 g, Cholesterol, 0 mg, Vitamin A, 45 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 1.3 mg, Folic Acid, 0 mcg, Calcium, 7.1 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0 mg, Potassium, 9 mg, Zinc, 0 mg] | kala-chana-ambti-red-chana-ambti-31049r |
| rcp3576 | Kala Chana Amti, Maharashtrian Kala Chana Ambti | NA | NA | [sprouted kala chana (brown chick peas), salt, oil, mustard seeds ( rai / sarson), asafoetida (hing), curry leaves (kadi patta), chopped onions, turmeric powder (haldi), chilli powder, chopped onions, cloves (laung / lavang), cardamom (elaichi), cinnamon (dalchini), star anise (chakri phool), black peppercorns (kalimirch), coriander (dhania) seeds, cumin seeds (jeera), caraway seeds (shahjeera), garlic (lehsun), whole dry kashmiri red chillies, chopped coriander (dhania)] | 10 mins | 21 mins | [Maharashtrian Dal, Varan / Amti / Kalvan, Raksha - Bandhan, Mother's Day, Gudi Padwa, Indian Party, Non-stick Pan, Diabetic Dals & Kadhis] | 4Makes 4 servings | Maharashtrian | kala chana amti recipe | sprouted kala chana ambti | healthy Maharashtrian amti | with 53 amazing images. kala chana amti recipe | sprouted kala chana ambti | healthy Maharashtrian amti is a perfect blend of flavour and nourishment in a bowl. Learn how to make sprouted kala chana ambti . To make kala chana amti, for the onion paste, combine all the ingredients in a broad non-stick pan and dry roast on a medium flame for 4 to 5 minutes or till the onions turn light brown in colour. Keep aside to cool slightly. Blend the mixture in a mixer to a smooth paste using 2 tbsp of water. Keep aside. Combine the sprouts, 1½ cups of water and salt in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Heat the oil in a deep non-stick pan and add the mustard seeds. When the seeds crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for another 2 minutes or till the onions brown. Add the turmeric powder and chilli powder and sauté on a medium flame for a few more seconds. Add the onion paste and sauté on a medium flame again for 2 minutes. Add the kala chana (along with water in which they were cooked) and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve immediately garnished with coriander. Like sambhar is to Tamil Nadu, amti is to Maharashtra. Amti is a flavourful dal preparation that is frequently prepared in Maharashtrian households. It is a versatile dish with many variants, and this particular one is a sprouted kala chana ambti. Healthy Maharashtrian amti is rich in fibre and protein due to the use of kala chana, which is sprouted to ease digestion and improve the nutritional profile. When cooked with a masala paste of onions and dry spices, this amti becomes quite irresistible, making it a perfect choice for weight-watchers who like to enjoy tasty and spicy food. The fibre in this kala chana amti can be beneficial to diabetics and heart patients in managing blood sugar levels and blood cholesterol levels. Onions are a good source of antioxidant quercetin which is an added health boost to protect the heart. Tips for kala chana amti. 1. Add the kala chana (along with water in which they were cooked). 2. Dry roast on a medium flame for 4 to 5 minutes or till the onions turn light brown in colour. Remember to keep stirring while roasting as there is no oil added. 3. Kala chana amti is spicy. So you can reduce the chilli powder from 1/2 tsp to 1/4 tsp chilli powder or skip it. Enjoy kala chana amti recipe | sprouted kala chana ambti | healthy Maharashtrian amti | with step by step photos. | [Combine all the ingredients in a broad non-stick pan and dry roast on a medium flame for 4 to 5 minutes or till the onions turn light brown in colour. Keep aside to cool slightly., Blend the mixture in a mixer to a smooth paste using 2 tbsp of water. Keep aside., To make kala chana amti, combine the sprouts, 1½ cups of water and salt in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape befoe opening the lid., Heat the oil in a deep non-stick pan and add the mustard seeds., When the seeds crackle, add the asafetida and curry leaves and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for another 2 minutes or till the onions brown., Add the turmeric powder and chilli powder and sauté on a medium flame for a few more seconds., Add the onion paste and sauté on a medium flame again for 2 minutes., Add the kala chana (along with water in which they were cooked) and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasaionally., Serve the kala chana amti immediately garnished with coriander., For 1½ cups of sprouted kala chana, soak ¾ cup of raw kala chana in enough water in a bowl overnight, drain them and keep aside to sprout for 12 to 15 hours.] | [Energy, 154 cal, Protein, 6.5 g, Carbohydrates, 24.8 g, Fiber, 10.2 g, Fat, 3.1 g, Cholesterol, 0 mg, Sodium, 33.9 mg] | kala-chana-amti-maharashtrian-kala-chana-ambti-3576r |
| rcp42514 | Kala Chana Subzi, Maharashtrian Recipe | Lunch | NA | [soaked and drained kala chana (brown chick peas), oil, mustard seeds ( rai / sarson), cumin seeds (jeera), curry leaves (kadi patta), asafoetida (hing), chopped onions, chopped ginger (adrak), chopped garlic (lehsun), turmeric powder (haldi), chopped tomatoes, basic malvani paste, tamarind (imli) pulp, salt, steamed rice] | 15 mins | 24 mins | [Maharashtrian Dal, Varan / Amti / Kalvan, Indian Curry recipes, North Indian, South Indian, Indian Party, Non-stick Pan, Lunch Sabzi] | 4Makes 4 servings | Maharashtrian | Here’s a quick and easy everyday subzi with a classic Malvani touch. The rustic mealy texture of cooked kala chana is enhanced beautifully by the spiciness of the Malvani gravy and the tang of tamarind pulp. Common veggies like tomatoes and onions along with ginger and garlic add taste and volume to the dish. The Malvani gravy, though made with everyday ingredients and spices, has a traditional flavour and aroma that’ll make you drool. It uses a lot of red chillies and has an appetizing reddish brown colour. You can keep some in stock in the freezer, to use instantly when required. This yummy Kala Chana Subzi tastes very good with hot steamed rice, possibly laced with a little ghee if you are feeling indulgent. You can also have a go at other Maharashtrian recipes like Maharashtrian Patal Bhaji or Maharashtrian Papdi and Moong Dal Vadi Subzi . | [Combine the kala chana and 1¼ cups of water in a pressure cooker and pressure cook for 3 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat the oil in a deep non-stick pan and add the mustard seeds, cumin seeds, curry leaves and asafoetida., When the seeds crackle, add the onions and sauté on a medium flame for 30 seconds., Add the ginger, garlic, turmeric powder and sauté on a medium flame for 30 seconds., Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the malvani gravy and tamarind pulp, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the kalal chana with the water and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Serve hot with rice.] | [Energy, 174 cal, Protein, 6 g, Carbohydrates, 19.5 g, Fiber, 1.8 g, Fat, 8 g, Cholesterol, 0 mg, Sodium, 9.3 mg] | kala-chana-subzi-maharashtrian-recipe-42514r |
| rcp32816 | Kala Chana Sundal, Sundal Recipe | Lunch | NA | [boiled kala chana (brown chick peas), coconut oil, urad dal (split black lentils), mustard seeds ( rai / sarson), whole dry kashmiri red chillies, curry leaves (kadi patta), asafoetida (hing), salt, grated coconut] | 15 mins | 4 mins | [South Indian Curries / Sabzis, South Indian Evening Snacks, Dussehra recipes | Dussehra Sweets, Onam recipes, Kerala Onam Sadya, Indian Party, Non-stick Pan, Lunch Sabzi] | 4Makes 4 servings | Kerala | kala chana sundal recipe | black channa sundal | healthy kondakadalai sundal | protein, fibre, magnesium rich kala chana sundal | with 30 amazing images. kala chana sundal is a healthy South Indian chana recipe made with coconut oil and urad dal. Learn how to make black channa sundal. This is how South Indians love to have their healthy kondakadalai sundal, served as a snack or main course. kala chana sundal is cooked kala chana is tempered with mustard, urad dal and other traditional ingredients, and garnished with fresh and juicy grated coconut. Kala chana used in black channa sundal is a healthy addition to your diet. Being high in protein and fiber, Kala Chana a good option for those aspiring weight loss. In the summer, you can add a few spoons of chopped raw mangoes to the kala chana sundal, for a tangy twist. Enjoy kala chana sundal recipe | black channa sundal | healthy kondakadalai sundal | protein, fibre, magnesium rich kala chana sundal | with step by step photos. | [To make kala chana sundal, heat the oil in a broad non-stick pan and add the urad dal and sauté on a medium flame for 1 minute., When the seeds crackle, add the mustard seeds, red chillies, asafoetida and curry leaves and sauté on a medium flame for a few seconds., Add the kala chana and salt, mix well and sauté on a medium flame for 1 to 2 minutes., Switch off the flame, add the coconut and mix well., Serve the kala chana sundal hot.] | [Energy, 205 cal, Protein, 7.2 g, Carbohydrates, 25.2 g, Fiber, 11.9 g, Fat, 8.4 g, Cholesterol, 0 mg, Sodium, 37.7 mg] | kala-chana-sundal-sundal-recipe-32816r |
| rcp2065 | Kala Jamun Recipe, How To Make Kala Jamun | NA | NA | [crumbled gulab jamun mawa (hariyali khoya), plain flour (maida), milk powder, arrowroot (paniphal) flour, sugar, saffron (kesar) strands, ghee] | 15 mins | 45 mins | [Punjabi Sweets, Traditional Indian Mithai, Diwali, Raksha - Bandhan, Mother's Day, Father's Day, Teachers Day] | 20Makes 20 kala jamuns | Punjabi | kala jamun recipe | black jamun with khoya or mava | Indian mithai recipe | how to make kala jamun at home | with 27 amazing images. kala jamun is a traditional Indian sweet available in most mithai shops. Learn how to make black jamun with khoya or mava. This kala jamun made at home gives you the wondrous feeling of biting into a gulab jamun but in a more handy form! Kala Jamun is made with a perfect mix of hariyali khoya and maida to get super soft jamuns, which are deep-fried and dipped in warm sugar syrup to make a lovely semi-dry sweet. To make kala jamun, first make the sugar syrup. For that, combine the sugar and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 11 minutes or till the syrup is of one string consistency, while stirring occasionally. Remove any impurities which float on top of the syrup using a slotted spoon. Add the saffron, mix well and keep the syrup warm. Then make the jamuns. Combine all the ingredients in a deep bowl and knead very well into a very smooth dough. Divide this mixture into 20 equal portions and roll each into round balls, they should have no cracks on the surface as otherwise the kala jamuns will crack while deep-frying. Finally, heat the ghee in a non-stick kadhai and deep-fry 10 jamuns at a time on a medium flame till they turn blackish in colour from all the sides. Drain and immerse in the warm sugar syrup. Soak for 1 hour. Serve immediately or serve warm. This Indian mithai recipe is truly irresistible. These have a blacker colour as compared to the regular gulab jamun which are golden brown in colour after frying. If you grab one, you are sure to not stop them and reach out for more. Ideal to serve at Indian parties and festivals like Diwali and Dussehra with family and friends. Next party besides kala jamun, fill up your mithai platter with assorted sweets like Akhrot Kaju Sheera, Kaju Katli, Rose Barfi, Chum Chum, Sandesh etc. Tips for kala jamun. 1. Use of hariyali mava for this recipe is a must. Often termed as gulab jamun mava, it is readily available in the market. 2. The jamun balls should be rolled extremely smooth. Any cracks on the surface might lead to the jamun breaking while frying. 3. The sugar syrup needs to be of one string consistency. The recipe has a mention about cooking sugar and water mixture for 11 minutes. However, we suggest that you check after 10 minutes for doneness. 4. Kesar strands of good quality will lend a good attractive colour to the sugar syrup. Enjoy kala jamun recipe | black jamun with khoya or mava | Indian mithai recipe | how to make kala jamun at home. | [Combine the sugar and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 11 minutes or till the syrup is of one string consistency, while stirring occasionally., Remove any impurities which float on top of the syrup using a slotted spoon., Add the saffron, mix well and keep the syrup warm., Combine all the ingredients in a deep bowl and knead very well into a very smooth dough., Divide this mixture into 20 equal portions and roll each into round balls, there should have no cracks on the surface as otherwise the kala jamuns will crack while deep-frying., To make kala jamun, heat the ghee in a non-stick kadhai and deep-fry 10 jamuns at a time on a medium flame till they turn blackish in colour from all the sides., Drain and immerse in the warm sugar syrup. Soak for 1 hour., Serve the kala jamun immediately or serve warm.] | [Energy, 210 cal, Protein, 3.4 g, Carbohydrates, 33.8 g, Fiber, 0 g, Fat, 6.6 g, Cholesterol, 0 mg, Sodium, 0.2 mg] | kala-jamun-recipe-how-to-make-kala-jamun-2065r |
| rcp43106 | Kala Vatana Sambar | Dinner | NA | [soaked kala vatana (dried black peas), coconut oil oil, mustard seeds ( rai / sarson), curry leaves (kadi patta), chopped onions shallots (madras onions), chopped tomatoes, chopped drumstick (saijan ki phalli / saragavo), red pumpkin (bhopla / kaddu) cubes, bottle gourd (doodhi / lauki) cubes, tamarind (imli) pulp, turmeric powder (haldi), chilli powder, sambar powder, salt] | 15 mins | 35 mins | [South Indian Sambar, Indian Curry recipes, North Indian, South Indian, Indian Party, Healthy Indian Breakfast, Diabetes and Kidney friendly, South Indian Lunch, South Indian Dinner] | 6Makes 6 servings | South Indian | kala vatana sambar recipe | diabetes and kidney friendly kala vatana sambhar | South Indian style black peas sambhar | with 32 amazing images. South Indian kala vatana sambar is a protein-packed and flavorful stew made with black peas. Learn how to make kala vatana sambar recipe | diabetes and kidney friendly kala vatana sambhar | South Indian style black peas sambhar | kala vatana sambar is a protein-packed, hearty and flavorful South Indian dish that combines the goodness of pulse and a variety of vegetables, simmered in a flavorful tamarind and spice-infused broth. The key ingredient is black peas (kala vatana), which are soaked overnight, then pressure cooked until tender and mashed to form a base to the sambhar. Kala vatana is a great source of fibre, protein, and other nutrients, and is a good choice for people with heart disease, diabetes, or who are trying to lose weight. Kala vatana, or black chickpeas, adds a hearty texture and a protein punch to this traditional recipe. Bursting with vitamins, minerals, and dietary fiber, this sambar not only tantalizes the taste buds but also nourishes the body. The key to a healthy version is using minimal oil and salt. With its vibrant colors and balanced flavors, this diabetes and kidney friendly kala vatana sambhar is a perfect accompaniment to steamed rice or idlis, offering a wholesome and satisfying meal option for any occasion. pro tips to make kala vatana sambar: 1. Instead of kala vatana you can also use brown chickpeas to make this recipe. 2. Instead of tamarind you can use kokum or lemon juice to make this recipe. 3. You can also blend the boiled kala vatana instead of mashing it. Enjoy kala vatana sambar recipe | diabetes and kidney friendly kala vatana sambhar | South Indian style black peas sambhar | with detailed step by step photos. | [To make kala vatana sambar recipe, combine soaked kala vatana and 1 cup water in a pressure cooker., Pressure-cook it for 5 to 6 whistles. Allow the steam to escape and then open the lid., Mash it well using a potato masher and keep aside., Heat oil in a deep pan, add the mustard seeds, curry leaves and onions. Saute for 2 minutes., Add the tomatoes, drumsticks, pumpkin and doodhi. Mix well., Add 1 cup water and cover and cook on a medium flame for 10 to 12 minutes., Once the veggies are half cooked, add the tamarind pulp, turmeric, chilli powder, sambhar masala and little salt. Mix well., Add the mashed kala vatana mixture and 2 cups of water. Cook on a medium flame for 5 minutes, while stirring occasionally., Serve kala vatana sambar hot.] | [Energy, 40 cal, Protein, 1.2 g, Carbohydrates, 4.8 g, Fiber, 1 g, Fat, 1.8 g, Cholesterol, 0 mg, Sodium, 3.4 mg] | kala-vatana-sambar-43106r |
| rcp40483 | Kale and Apple Salad | NA | Veg | [kale, green apple red apple, shredded cabbage, shredded red cabbage, melon seeds (charmagaz), lemon juice, honey, extra virgin olive oil olive oil, salt] | 5 mins | 1 mins | [Indian Fruit Salad Recipes, Indian Salads with dressing, Toss & Mix Salads (No cooking), No Cooking Veg Indian, Marathoners, Endurance Athletes, Triathlete, Vitamin A Rich, Beta Carotene, Retinol, Aids Hiv Diet] | 3Makes 3 servings | Indian | kale apple salad recipe | kale fruit vegetable salad | Indole rich healthy Indian salad | with 20 amazing images. kale and apple salad is a delicious and healthy Indian salad that is perfect for a light meal or snack. Learn how to make kale fruit vegetable salad. This delicious kale and apple salad combines the unique flavour and texture of kale leaves with crunchy strips of apple, shredded cabbage and melon seeds. A tangy dressing of honey and lemon adds to the spectrum of flavours that this kale and apple salad offers your taste buds! To make kale and apple salad first make the dressing. In a small bowl put lemon juice, honey, olive oil and salt to taste. Mix well. Lemony honey dressing is ready. In a big bowl put kale, apple, cabbage, red cabbage, melon seeds. Just before serving add the prepared lemony honey dressing. Serve kale and apple salad immediately to enjoy the bubbly, fresh flavours. Main ingredients for kale and apple salad. Kale has a perfect omega-3 to omega-6 fatty acids ratio, thus making it a super anti-inflammatory food. Kale helps increase our white blood cell (WBC) count to fight all types of infections. Kale is beneficial to diabetics and heart patients. Green apples provide a bright, tart flavour to kale salad that helps reduce the bitterness of kale. They also add a bit of crunch and sweetness. Red cabbage adds a vibrant color and contrast to kale apple salad, making it more visually appealing. Red cabbage has a slightly crunchy texture that adds interest to the salad. Pro tips for kale and apple salad. 1. Lemon juice adds acidity to the salad, which helps to balance out the bitterness of the kale and the sweetness of the apples. It also helps to break down the tough kale leaves, making them more tender and easier to digest. 2. Extra virgin olive oil or olive oil is a common ingredient in kale apple salad dressings because it has a mild flavor that complements the other ingredients well. Olive oil is a strong antioxidant and good for the heart. Also it has anti-inflammatory properties. This is one of the healthiest oils you can opt for. It has around 77% of MUFA. Enjoy kale apple salad recipe | kale fruit vegetable salad | Indole rich healthy Indian salad | with step by step photos. | [To make kale and apple salad first make the dressing. In a small bowl put lemon juice, honey, olive oil and salt to taste. Mix well. Lemony honey dressing is ready., In a big bowl put kale, apple, cabbage, red cabbage, melon seeds., Just before serving add the prepared lemony honey dressing., Serve kale and apple salad immediately.] | [Energy, 115 cal, Protein, 2 g, Carbohydrates, 15.2 g, Fiber, 3.3 g, Fat, 5.5 g, Cholesterol, 0 mg, Sodium, 32.2 mg] | kale-and-apple-salad-40483r |
| rcp6485 | Kale Angoor ka Raita | NA | Veg | [chopped black grapes, whisked curds (dahi), black salt (sanchal), cumin seeds (jeera) powder, chilli powder, salt] | 10 mins | 0 mins | [Raitas, No Cooking Veg Indian, Phosphorus Rich Foods, Omega 6 Fatty Acids, High Protein Salads & Raitas] | 4Makes 4 servings | Indian | If you like to treat your palate to novel flavours, then you are sure to love this Kale Angoor ka Raita. Made with a rare combination of chopped black grapes and whisked curds, this raita is made all the more tantalising by the addition of appropriate spice powders and black salt. Choose ripe yet firm grapes so that you get a nice sweet flavour and are also able to chop it properly. Make sure you keep the raita refrigerated till you serve it, because it won’t taste good if the curd becomes watery and sour. | [Combine all the ingredients in a deep bowl and mix well., Refrigerate for at least 1 hour and serve chilled.] | [Energy, 123 cal, Protein, 3.5 g, Carbohydrates, 12 g, Fiber, 0.6 g, Fat, 5 g, Cholesterol, 12.1 mg, Sodium, 14.2 mg] | kale-angoor-ka-raita-6485r |
| rcp42336 | Kale Avocado Tomato Healthy Salad | NA | Veg | [kale, avocado cubes, sliced onions, cherry tomato halves, avocado oil olive oil, lemon juice, sea salt (khada namak), grated garlic (lehsun), dried mixed herbs, roasted pumpkin seeds] | 15 mins | 0 mins | [Indian Salads with dressing, Low Veg Glycemic Index, B Vitamins, Healthy Indian Salads with healthy dressing, Healthy Toss & Mix Salads (No cooking), Recipes for beautiul hair, Vitamin C Rich Salads] | 2Makes 2 servings | Indian | kale avocado salad recipe | kale tomatoes avocado salad | healthy Indian Vitamin A rich kale salad | with 15 amazing images. kale salad with tomatoes and avocado is a folic acid rich recipe. Learn to make Indian Vitamin A rich kale salad healthy. This yummy Kale and Avocado Healthy Salad brings together a unique combo of veggies and greens, with a zesty lemony dressing that perks up the taste and refreshes your palate! Onions add a touch of spiciness and crunch to the salad, while a garnish of pumpkin seeds takes this kale salad with tomatoes and avocado to a whole new level of excellence. What's more, the Kale and Avocado Healthy Salad is also loaded with nutrients. kale salad with tomatoes and avocado is full of antioxidant vitamin C, which helps you fight the harmful effect of free radicals. Kale is rich in iron and fibre, while avocado provides you with healthy fat. Overall, a wonderful combination of ingredients that is both healthful and tasty. You can also try other healthy salads like the Rocket Leaves, Broccoli and Veg Work Healthy Salad or Chawli, Rajma and Chick Pea Healthy Salad. Enjoy kale avocado salad recipe | kale tomatoes avocado salad | healthy Indian Vitamin A rich kale salad | with detailed step by step photos below. | [To make kale and avocado healthy salad, combine the kale leaves, avocado, onions and cherry tomatoes in a deep bowl and toss gently., Prepare the extra virgin olive oil dressing., Just before serving add the dressing and toss., Serve the kale and avocado healthy salad immediately topped with roasted pumpkin seeds.] | [Energy, 148 cal, Protein, 2.8 g, Carbohydrates, 12 g, Fiber, 6.1 g, Fat, 11.3 g, Cholesterol, 0 mg, Sodium, 19.4 mg] | kale-avocado-tomato-healthy-salad-42336r |
| rcp42365 | Kale, Masoor Veg Antioxidant Healthy Office Salad | NA | NA | [masoor (whole red lentil), kale, coloured capsicum cubes, chopped mushrooms (khumbh), cucumber cubes, red cabbage cubes, bean sprouts, carrot juliennes, chopped spring onions whites, feta cheese, grated garlic (lehsun), chopped onions, dried mixed herbs, extra virgin olive oil, lemon juice, honey, sea salt (khada namak)] | 15 mins | 0 mins | [Healthy Indian Salads, Calcium Rich Indian Recipes, Forever Young Diet, Anti Aging Indian Diet, Iron Rich Indian recipes, Marathoners, Endurance Athletes, Triathlete, Vitamin A Rich, Beta Carotene, Retinol, High Fiber] | 1Makes 1 servings | Indian | kale masoor antioxidant salad recipe | kale vegetable masoor protein rich salad | healthy Indian salad with greens, vegetables and masoor | with 30 amazing images. kale masoor antioxidant salad is a protein rich salad which takes care of your key nutrients for the day. Learn to make kale vegetable masoor salad. This Kale, Masoor Veg Antioxidant Healthy Office Salad is one such scrumptious treat that combines a selection of fabulous ingredients ranging from masoor and kale to cabbage, mushroom, sprouts and feta cheese. The flavour is further enhanced by the lemony, herby, garlicky dressing. Chopped onions added to the dressing further enhances the flavour and mouth-feel of the healthy Indian salad with greens, vegetables and masoor. Kale is bursting with the goodness of beta carotene, vitamins K and vitamin C, lutein, zeaxanthin and iron. Feta cheese and masoor are loaded with proteins, while vitamin rich capsicum promotes the formation of collagen and improves skin health. Bean sprouts contribute fibre to the recipe while carrots are good for your eyes. A wholesome and holistically healthy salad, this is really a must-try! Enjoy kale masoor antioxidant salad recipe | kale vegetable masoor protein rich salad | healthy Indian salad with greens, vegetables and masoor | with step by step photos. | [It can be taken to work in a lunch box with a dressing in a separate small container., Just before eating, mix the dressing and toss well., Serve kale, masoor veg antioxidant salad immediately.] | [Energy, 437 cal, Protein, 20.2 g, Carbohydrates, 43.8 g, Fiber, 10 g, Fat, 21.1 g, Cholesterol, 42.7 mg, Sodium, 569 mg] | kale-masoor-veg-antioxidant-healthy-office-salad-42365r |
| rcp189 | Kali Mirch Koki, Sindhi Koki for Travelling | BreakFast | NA | [whole wheat flour (gehun ka atta), ghee, salt, freshly ground black pepper (kalimirch), whole wheat flour (gehun ka atta), ghee] | 10 mins | 20 mins | [Punjabi Breakfast, Whole Wheat Recipes, Breakfast Theplas, Parathas, Parathas, Indian Tawa, Tava, Quick Breakfast Indian] | 10Makes 10 kokis | Punjabi | kali mirch koki | kali mirch koki for travelling | Sindi koki for travelling | with 15 amazing images. Kali Mirch Koki or Sindhi Koki is the Sindhi counterpart of the Gujarati thepla. It is an all-time favourite breakfast and lunch option, with variants that can be carried along while travelling too. Made with whole wheat flour and ghee, these crisp and tasty kokis are healthy too. Quite tasty by itself, with the appetizing aroma of ghee, the koki can be enjoyed with just curd and pickle, not requiring any elaborate accompaniments. While the common Sindhi Koki is flavoured with onions, green chillies and spices like jeera and anardhana, the Kali Mirch Koki that is flavoured with black pepper is ideal for travelling. Since it does not contain onion or chillies, it does not spoil easily. The black pepper gives a nice flavour too, which is spicy yet soothing in its own way. In a dry and airtight container, the Kali Mirch Koki lasts for a week, while in the refrigerator it can be preserved for even 15 days! This makes Kali Mirch Koki an ideal Indian travel food. Those who travel abroad also like to take Kali Mirch Koki along, so they can enjoy home-cooked food till they settle down and find their way in the new place. Kali Mirch Koki is healthy for weight loss, diabetesand heart. Made from Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Ghee is, in reality, a high quality fat for the body and brain. Enjoy how to make kali mirch koki | kali mirch koki for travelling | Sindi koki for travelling | with detailed step by step photos below. | [To make kali mirch koki, combine all the ingredients in a deep bowl and knead into a stiff dough using enough water., Divide the dough into 10 equal portions and roll out each portion into a 175 mm. (7") diameter circle using a little whole wheat flour for rolling and prick it using a fork., Heat a non-stick tava (griddle), grease it with ghee and cook each circle, on a slow flame, using ghee, till it turns golden brown in colour and crisp from both the sides., Serve the kali mirch koki hot.] | [Energy, 257 cal, Protein, 5.4 g, Carbohydrates, 32.7 g, Fiber, 5.4 g, Fat, 12.3 g, Cholesterol, 0 mg, Sodium, 9.7 mg] | kali-mirch-koki-sindhi-koki-for-travelling-189r |
| rcp3857 | Kalmi Vada, Rajashtani Kalmi Vada | Snacks | NA | [chana dal (split bengal gram), ginger-green chilli paste, chopped onions, chilli powder, crushed coriander (dhania) seeds, fennel seeds (saunf), salt, oil, green chutney] | 5 mins | 15 mins | [Rajasthani Naashta, Rajasthani Dry Snacks, Comfort Foods, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Deep Fry] | 10Makes 10 vadas (10 vada ) | Rajasthani | A perfect accompaniment for tea on a cold winter’s day, this Rajasthani delicacy is also surprisingly very easy to prepare. Made with a coarsely blended batter of chana dal, perked up with green chillies, onions, dhania seeds, etc., Kalmi Vada has a wonderfully crunchy texture and stimulating flavour, which make it a challenge to stop with one serving! In order to achieve that ideal texture, you need to make sure the chana dal is ground coarsely and not too finely. Khamiri Green Peas Puris , Pyaaz ki Kachori and Kanji Vadas are a few other Rajasthani snacks you are sure to relish. | [Combine the chana dal and ¼ cup of water in a mixer and blend to a coarse mixture., Transfer the mixture into a bowl, add all the remaining ingredients and mix well., Divide the mixture into 10 equal portions and shape each portion into a 37 mm. (1½”) diameter round, flat vada., Heat the oil in a deep non-stick kadhai and deep-fry, a few vadas at a time on a medium flame, till they turn golden brown in colour from both the sides., Serve immediately with green chutney.] | [Energy, 84 cal, Protein, 2.1 g, Carbohydrates, 6.3 g, Fiber, 1.5 g, Fat, 5.6 g, Cholesterol, 0 mg, Sodium, 7.5 mg] | kalmi-vada-rajashtani-kalmi-vada-3857r |
| rcp42524 | Kambu Sadam | NA | NA | [bajra (black millet), salt] | 2 mins | 20 mins | [Quick Recipe, South Indian, Pressure Cooker, Quick 3 Ingredients, Iron Rich Indian recipes, High Fiber, Iron Rich Khichdi, Pulao, Biryani] | 3Makes 3 servings | South Indian | Age-old wisdom passed down the ages, Kambu Sadham is a healthy main course recipe of South India. Many a grandparent claims it to be the secret of their good health! Indeed, a substitute for rice, the Kambu Sadham is healthy and tasty too. It is a good alternative to white rice, especially for diabetic people. It can be served with Sambhar or any gravy for that matter. The important thing is to serve it immediately because it becomes lumpy when cold. Have a go at other bajra recipes like Bajra Khichu with Masala Dahi or Bajra and Moong Dal Khichdi . | [Heat a broad non-stick pan, add the bajra and dry roast on a medium flame for 2 minutes., Wash and soak it in enough water in a deep bowl for 20 minutes., Drain well and blend it in a mixer till coarse without adding any water., Combine the coarse bajra, 2 cups of water and salt in a pressure cooker and pressure cook it for 3 whistles., Allow the steam to escape before opening the lid., Serve immediately.] | [Energy, 97 cal, Protein, 3.1 g, Carbohydrates, 18.2 g, Fiber, 3.1 g, Fat, 1.4 g, Cholesterol, 0 mg, Sodium, 2.9 mg] | kambu-sadam-42524r |
| rcp41995 | Kamlalebu Kheer, Healthy Bengali Orange Kheer | NA | NA | [chopped orange segments, milk, sugar] | 15 mins | 10 mins | [Bengali Sweets, Collection of Kheer, Non-stick Pan, Pregnancy Desserts, Calcium Rich Desserts, High Protein Desserts] | 6Makes 6 servings | Bengali | When milky richness and refreshing tanginess come together, you get a beautifully balanced flavour, which you can experience in this Kamlalebu Kheer. This Healthy Bengali Orange Kheer is made of well-cooked cow’s milk, sweetened with little sugar, and perked up with chopped orange segments. After cooking, the kheer is allowed to rest in the refrigerator for a while, to get a nice luscious mouth-feel, rejuvenating chillness and a deep flavour. This kheer is not overly sweet but the little amount of sugar and the natural fruity sweetness of oranges do their work well and satisfy your sweet tooth. You can also try other healthy sweets like the Pear Rabri and Ragi Sheera . | [Combine the milk and sugar in a deep non-stick pan, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally., Transfer the milk-sugar mixture into a deep bowl and cool completely., Add the orange segments and mix well., Refrigerate for atleast 1 hour and serve chilled.] | [Energy, 105 cal, Protein, 3 g, Carbohydrates, 9.7 g, Fiber, 0.2 g, Fat, 4.4 g, Cholesterol, 10.7 mg, Sodium, 13.7 mg] | kamlalebu-kheer-healthy-bengali-orange-kheer-41995r |
| rcp4860 | Kand Aur Shimla Mirch | NA | Veg | [kand , boiled and cubed, capsicum , cubed, roasted cumin (jeera) powder, melted butter, salt, chilli powder, lemon, onion curd] | 10 mins | 10 mins | [Vegetarain Kebabs, Barbeque Party Indian Recipes, Barbeque] | 4Makes 4 servings | Indian | Yam and capsicum smeared with cumin flavoured butter and grilled. You can even toss them in a non-stick pan if you are not up to barbequing them. | [Combine all the ingredients in a bowl and mix well., Alternatively, thread the kand and capsicum onto skewers alternatively and grill them over a charcoal or electric barbeque till they are lightly browned., Sprinkle with the chilli powder and lemon juice., Serve hot with the spring onion and curd dip.] | [Not Given] | kand-aur-shimla-mirch-4860r |
| rcp41295 | Kand Chilla | Snacks | NA | [grated purple yam (kand), chopped green chillies, cumin seeds (jeera), salt, ghee, green chutney] | 15 mins | 9 mins | [Gujarati Farsans, Gujarati Faral, Faraal, Maharashtrian Upvas (Fasting), Comfort Foods, Breakfast Chillas, Indian Pancakes, Quick Evening Snacks, Indian Snacks for Entertaining] | 2Makes 2 chillas | Gujarati | kand chilla recipe | purple yam chilla | Indian style kand pancake | breakfast recipe | fasting, upvas, vrat recipe | with 11 amazing images. kand chilla recipe | purple yam chilla | Indian style kand pancake | breakfast recipe | fasting, upvas, vrat recipe is a sumptuous recipe for fasting days when you yearn to eat something satiating and delicious. Learn how to make Indian style kand pancake. To make kand chilla, combine all the ingredients in a deep bowl and mix well. Divide the mixture into 2 equal portions. Heat a non-stick tava (griddle), grease it with little ghee, put one portion of the mixture and spread it evenly using wet fingers. Cover it with a lid and cook on a medium flame for 2 minutes, turn it over and cook on the other side for 2 minutes or till golden brown in colour. Repeat steps 3 and 4 to make one more chilla. Serve immediately with green chutney. Chila is a fabulous snack, which has withstood the test of time. Normally made with a batter of besan or moong dal, these thin pancakes have a very homely taste and comforting feel. Try these purple yam chilla for upvas or vrat. Although it uses only basic ingredients, it tastes awesome when had right off the tava with tongue-tickling green chutney. It is interesting to note that this breakfast recipe is held together purely by the starch in the grated kand and does not use any other binder like boiled potatoes or arrowroot flour. Some people like to replace the salt with sendha namak and have this Indian style kand pancake on fasting days, as it tastes good and gives enough energy too. Tips for kand chilla. 1. Ensure to thickly grate the purple yam as there is no other binding in this recipe. 2. Choose purple yam that are firm and do not have any cracks, bruises or soft spots, so grating is easier. Soft purple yam makes grating difficult. 3. Turnover the pancake gently, else it may break. If you love chilas, you must also try our other recipes like Stuffed Moong Dal Chilas and Nutritious Chilas. Enjoy kand chilla recipe | purple yam chilla | Indian style kand pancake | breakfast recipe | fasting, upvas, vrat recipe. | [To make kand chilla, combine all the ingredients in a deep bowl and mix well., Divide the mixture into 2 equal portions., Heat a non-stick tava (griddle), grease it with little ghee, put one portion of the mixture and spread it evenly using wet fingers., Cover it with a lid and cook on a medium flame for 2 minutes, turn it over and cook on the other side for 2 minutes or till golden brown in colour., Repeat steps 3 and 4 to make one more chilla., Serve the kand chilla immediately with green chutney.] | [Energy, 139 cal, Protein, 1.2 g, Carbohydrates, 22.1 g, Fiber, 3.6 g, Fat, 5.1 g, Cholesterol, 0 mg, Sodium, 7.7 mg] | kand-chilla-41295r |
| rcp4973 | Kand Ke Pakode | Snacks | Veg | [besan (bengal gram flour), rice flour (chawal ka atta), asafoetida (hing), chilli powder, turmeric powder (haldi), baking soda, oil, salt, water, purple yam (kand), black salt (sanchal), asafoetida (hing), chilli powder, lemon, oil, crushed coriander (dhania) seeds, freshly ground black pepper (kalimirch)] | 10 mins | 20 mins | [Punjabi Swadisht Nashta, Deep-fried Indian Starters, Evening Tea Snacks, Pakora Pakoda, Deep Fry, Indian Birthday Party, Kadai Veg] | 30Makes 30 pakodas (30 pakoda ) | Punjabi | Thin slices of purple yam coated with a gram flour batter and deep fried makes for unusual and subtle-flavoured pakodas. The crushed coriander and peppercorns sprinkled on the batter coated slices of kand impart a nice crunch and flavour as you bite into these pakodas. | [Combine the kand slices, black salt, asafoetida, chilli powder and lemon juice in a deep bowl and toss well., Heat the oil in a non-stick kadhai, dip a few slices of yam into the prepared batter and deep-fry till they are golden brown in colour from all the sides., Drain on an absorbent paper. Sprinkle little crushed coriander seeds and pepper on top of the fried pakodas., Serve immediately.] | [Energy, 63 cal, Protein, 1.3 g, Carbohydrates, 6.8 g, Fiber, 1.3 g, Fat, 3.3 g, Cholesterol, 0 mg, Vitamin A, 41.9 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 0.2 mg, Folic Acid, 9.9 mcg, Calcium, 7 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 4.9 mg, Potassium, 65.3 mg, Zinc, 0.1 mg] | kand-ke-pakode-4973r |
| rcp2826 | Kand ki Chaat | Snacks | NA | [purple yam (kand) cubes, oil, cumin seeds (jeera), asafoetida (hing), chopped onions, chopped green chillies, poppy seeds (khus-khus), dried mango powder (amchur), coriander (dhania) powder, black salt (sanchal), chopped mint leaves (phudina), chopped coriander (dhania), salt, oil, lemon wedge] | 10 mins | 20 mins | [Comfort Foods, Chaat, Evening Tea Snacks, Deep Fry, Holi recipes, Indian Party, High Tea Party] | 4Makes 4 servings | Indian | Name your flavour and you will get it in this chaat. Aromatic herbs, peppy spice powders, crunchy onions and tangy lemon combine excitingly with deep-fried kand cubes, which are tantalisingly crisp outside and soft inside. The most tempting twist in this Kand ki Chaat is the addition of poppy seeds, which impart an intense texture and a very unique aroma when sautéed. You can’t help falling in love with this snack, especially on cold winter days. | [Heat the oil for deep-frying in a deep non-stick kadhai and deep-fry a few kand cubes at a time till they turn golden brown in colour from all the sides., Drain on an absorbent paper and keep aside., Heat the oil in a broad non-stick pan and add the cumin seeds and asafoetida., When the cumin seeds crackle, add the onions and green chilies and sauté on a medium flame for 1 minute., Add the poppy seeds and sauté on a medium flame for 30 seconds., Add the deep-fried kand, dried mango powder, coriander powder, black salt, mint, coriander and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve immediately with lemon wedges.] | [Energy, 144 cal, Protein, 1.6 g, Carbohydrates, 25.4 g, Fiber, 4.1 g, Fat, 3.9 g, Cholesterol, 0 mg, Sodium, 9.6 mg] | kand-ki-chaat-2826r |
| rcp561 | Kand Na Dabada ( Gujarati Recipe) | Snacks | NA | [purple yam (kand), salt, oil, roasted chana dal (daria), chopped coriander (dhania), grated coconut, ginger-green chilli paste, lemon juice, sugar, asafoetida (hing), oil, salt] | 10 mins | 20 mins | [Gujarati Farsans, Gujarati Dry Snacks, Indian Snacks for Entertaining, Evening Tea Snacks, Baked, Cocktail Party, Oven] | 20Makes 20 dabadas (20 dabada ) | Gujarati | This bite-sized savoury snack is a perfect sunday evening treat when kand is in season. It is sure to earn you everybody’s praise and love! what else can you expect out of a mildly-spiced mixture of coriander, chana dal and coconut, sandwiched between slices of steamed purple yam, and baked to perfection?! | [Peel and cut the yam into 25 mm. (1") squares about 6. 5 mm. (¼") thick. You will get approx. 40 pieces., Steam the purple yam pieces in a steamer for 15 to 20 minutes or till they are cooked., Rub the yam pieces with a little salt and keep aside., Place a purple yam piece on a flat, dry surface, spread little stuffing evenly over it and sandwich using another slice of purple yam., Repeat with the remaining yam slices and stuffing to make 19 more dabadas., Grease the baking tray with oil and arrange the dabadas on it., Bake in a pre-heated oven at 180ºc (360ºf) for 30 minutes or till golden in colour., Remove from the oven and serve hot.] | [Energy, 40 cal, Protein, 0.5 g, Carbohydrates, 7 g, Fiber, 1.2 g, Fat, 1 g, Cholesterol, 0 mg, Sodium, 4 mg] | kand-na-dabada--gujarati-recipe-561r |
| rcp265 | Kand Paneer and Peas Chaat | NA | NA | [chopped purple yam (kand), paneer (cottage cheese) cubes, boiled green peas, cumin seeds (jeera), green chillies, ginger (adrak), oil, lemon juice, oil, salt, chopped coriander] | 30 mins | 20 mins | [Punjabi Paneer Recipes, Chaat, Deep Fry, Holi recipes, Indian Birthday Party, Strong Bones] | 6Makes 6 servings | Punjabi | Don’t even think of making Aloo Chaat when purple yam is in season! Why go for something so ordinary when you can just as easily make a more exotic treat using uniquely-flavoured kand. This scrumptious Kand, Paneer and Peas Chaat aptly combines three favourite ingredients with a dash of spices and lemon juice to make a tongue-tickling treat perfect for winter days! | [Fry the kand pieces in hot oil until tender., Fry the paneer pieces lightly., Heat the oil in a pan and add the cumin seeds. When they crackle, add the green chillies and ginger and cook for a while., Add the peas and cook for a while. Add the kand, paneer pieces, lemon juice and salt., Serve hot garnished with chopped coriander.] | [Energy, 286 cal, Protein, 7.8 g, Carbohydrates, 16.8 g, Fiber, 4.4 g, Fat, 20.9 g, Cholesterol, 0 mg, Sodium, 5.5 mg] | kand-paneer-and-peas-chaat-265r |
| rcp41457 | Kand Puri, Savoury Kand Puri | Snacks | NA | [boiled and mashed purple yam (kand), rajgira flour, chilli paste, ginger (adrak) paste, chopped coriander (dhania), cumin seeds (jeera) powder, lemon juice, salt, oil] | 15 mins | 20 mins | [Gujarati Faral, Faraal, Maharashtrian Upvas (Fasting), Indian Snacks for Entertaining, Evening Tea Snacks, Mahashivaratri, Janmashtami, Navratri Vrat] | 14Makes 14 puris | Gujarati | Crisp yet soft, savoury to the core, the Kand Puri is a mouth-watering way to satiate your hunger on fasting days. It is a quick and easy recipe, which you must try in the winter season when this root vegetable is available in plenty. You just need to make a dough of boiled and mashed purple yam and rajgira flour, together with peppy spice powders, shape it and deep-fry it. These puris are to be flattened with your hands and not rolled. They do not puff up as the dough contains yam, and you must make sure you serve the Kand Puri immediately, otherwise it will get soggy. As it is a fasting recipe, you can use regular salt or fasting salt (rock salt) as per your preference. Likewise, coriander is also optional and in case you do not have it during fasts, you can avoid it. You will also love our other kand based fasting recipes like Kand Wafers and Kand Sandwich . | [Combine all ingredients in a deep bowl, mix well and knead into a stiff dough using a little water., Divide the dough into 14 equal portions., Take one portion of the dough, roll it between your palms into a round and flatten it lightly to form a 50 mm. (2”) diameter circle using your fingertips., Repeat step 3 to make 13 more puris., Heat the oil in a deep non-stick pan, and deep-fry 2 puris at a time, on a slow flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve immediately.] | [Energy, 60 cal, Protein, 0.7 g, Carbohydrates, 8.5 g, Fiber, 1.4 g, Fat, 2.5 g, Cholesterol, 0 mg, Sodium, 2.1 mg] | kand-puri-savoury-kand-puri-41457r |
| rcp32539 | Kand Sandwich, Faraali Purple Yam Sandwich Recipe | Snacks | NA | [steamed purple yam (kand) cubes, salt, green chutney, oil] | 10 mins | 5 mins | [Indian snacks with little planning, Indian Tawa, Sankashti Chaturthi Recipes, Janmashtami, Navratri Vrat, Shravan, Non-stick Pan] | 12Makes 12 kand sandwiches (12 kand sandwiche ) | Indian | Simplicity is the main virtue of this fantastic snack! Nothing but simple slices of purple yam sandwiched with green chutney and toasted in a non-stick tava, the Kand Sandwich turns out to be a scrumptious snack that makes you drool. The Kand Sandwich gets its tongue-tickling flavour not just from green chutney but also from the rock salt and pepper that are mixed with the yam slices before making the sandwich. This interesting snack can be had on fasting days too. Some more farali snacks recipes to enjoy on fasting days - Kand Aloo Pakoda , Rajgira Paratha Canapés , Sabudana Vada and Kand Wafers . | [Combine the purple yam, rock salt and pepper powder in a deep bowl and mix well., Apply 1 tsp of green chutney evenly on each of the 12 purple yam pieces and sandwich it with the remaining 12 pieces to form a kand sandwich., Heat a non-stick tava (griddle) grease it lightly with oil and cook the kand sandwich, using a little oil, till they are golden brown in colour from both the sides., Serve immediately.] | [Energy, 49 cal, Protein, 1.2 g, Carbohydrates, 4.8 g, Fiber, 1.9 g, Fat, 2.7 g, Cholesterol, 0 mg, Vitamin A, 750.7 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 16.4 mg, Folic Acid, 20 mcg, Calcium, 53.4 mg, Iron, 2.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 4.8 mg, Potassium, 62.4 mg, Zinc, 0.1 mg] | kand-sandwich-faraali-purple-yam-sandwich-recipe-32539r |
| rcp32541 | Kand Wafers | Snacks | NA | [sliced purple yam (kand), oil, freshly ground black pepper (kalimirch), rock salt (sendha namak)] | 10 mins | 20 mins | [Gujarati Farsans, Gujarati Faral, Faraal, Indian Jar Snacks, Deep Fry, Sankashti Chaturthi Recipes, Navratri Vrat, Ekadashi Recipes, Ekadasi] | 2Makes 1.5 cups (3 servings ) | Gujarati | kand wafers recipe | kand chips | purple yam chips for vrat upvas | salted kand wafer | with 11 amazing images. kand wafers is an upvas dry snack recipe relished by most of us. Learn how to make kand chips. To make kand wafers, heat the oil in a deep non-stick pan, deep-fry a few slices on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Sprinkle the rock salt and pepper powder and toss well. Cool completely and store in an air-tight container. Purple yam has a nice subtle sweet flavour, which makes these kand chips very appealing to the palate. Tossing these wafers with pepper and black salt makes them tastier than regular run-of-the-mill chips, and also makes them suitable to have on fasting days! You can enjoy these purple yam chips for vrat upvas during Ekadashi, Mahashivratri, Janmashtami and even the festival of colours, Holi. At snack time serve it with Piyush – a rich satiating drink made by combining shrikhand, unsalted buttermilk, sugar, cardamom powder and nutmeg powder. Cool the salted kand wafer completely and store this crunchy snack in a jar and enjoy it any time you wish, can also be served with other Faaral recipes. You can also try potato wafers for faral as a variation. Tips for kand wafers. 1. Slice the kand just before frying them as it tends to turn black with time due to exposure to air. 2. Do not make very thick nor very thin slices for this recipe. 3. We have rock salt as it is an upvas recipe, but you can use table salt if you wish to. Enjoy kand wafers recipe | kand chips | purple yam chips for vrat upvas | salted kand wafer | with step by step photos. | [To make kand wafers, heat the oil in a deep non-stick pan, deep-fry a few slices on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Sprinkle the rock salt and pepper powder and toss well., Cool the kand wafers completely and store in an air-tight container.] | [Energy, 233 cal, Protein, 1 g, Carbohydrates, 19.5 g, Fiber, 3.2 g, Fat, 16.7 g, Cholesterol, 0 mg, Sodium, 6.8 mg] | kand-wafers-32541r |
| rcp33397 | Kanda Bhaji Pav ( Mumbai Roadside Kanda Bhaji ) | Snacks | NA | [sliced onions, besan (bengal gram flour), whole coriander (dhania) seeds , coarsely ground, chopped green chillies, turmeric powder (haldi), chilli powder, salt, chopped coriander (dhania), oil, ladi pavs, green chutney, dry garlic chutney] | 15 mins | 25 mins | [Mumbai Street Food, Deep-fried Indian Starters, Evening Tea Snacks, Iftar Recipes for Ramadan / Ramzan, Iftar Main Course for Ramadan, Foods to cook in August] | 12Makes 12 bhaji pavs | Indian | Kanda bhaji pav, the Mumbaiite is no stranger to 'kanda bhajia'. You must try it too! thinly-sliced onions are flavoured with spices and deep-fried in hot oil. You can serve six to eight bhajis per plate, either as is, or sandwiched between a sliced pav! Must be had piping hot! You can also make this popular Mumbai Ladi Pav at home and cook up a variety of recipes using ladi pav like Ladi Pav Bhaji Toasts , Vada Pav , Chat- Pata Pav , Dabeli with Homemade Dabeli Masala and many more. Enjoy how to make Kanda Bhaji Pav recipe with detailed step by step photos and video below. | [Combine all the ingredients in a bowl and mix well., Add approx. 2 tbsp water gradually till the besan coats the onions well., Heat the oil in a kadhai and drop spoonfuls of the onion mixture using your fingers and deep-fry till they turn golden brown in colour from all the sides., Repeat with the remaining batter to make more bhajis. Drain on absorbent paper and keep aside., Just before serving, slit a pav horizontally, apply a little green chutney and a little dry garlic chutney on the both the lower side of the pav, stuff with approx. 3 kanda bhajis and sprinkle a little dry garlic chutney on it., Repeat with the remaining ingredients to make 11 more kanda bhaji pav., Serve the kanda bhaji pav immediately.] | [Not Given] | kanda-bhaji-pav--mumbai-roadside-kanda-bhaji--33397r |
| rcp4972 | Kanda Bhaji, Pyaz Ke Pakode, Kanda Bhajiya | Snacks | NA | [sliced onions, besan (bengal gram flour), crushed whole coriander (dhania) seeds, chopped green chillies, turmeric powder (haldi), chilli powder, chopped coriander (dhania), salt, oil, khajur imli ki chutney, green chutney] | 15 mins | 20 mins | [Maharashtrian Snacks Nashta, Mumbai Street Food, Deep-fried Indian Starters, Evening Tea Snacks, Kitty Party Snacks, Monsoon Snacks, Evening Snacks] | 4Makes 4 servings (4 serving ) | Maharashtrian | pyaz ke pakode recipe | kanda bhaji | kanda bhajiya | onion pakora | with 18 amazing images. Pyaz ke Pakode made with onions which are mixed with a spicy onion batter and then deep fried. Kanda Bhaji is a deep fried Indian street food and at times sold with it stuffed inside ladi pav. If you want to know the meaning of super-crisp, try these yummy Kanda Bhaji, which are both flavourful and crunchy. Hot and fresh Pyaz ke Pakode is a ideal evening tea snack. I love having Kanda Bhaji as an evening monsoon snack and remember having it on a rainy cold day while trekking to Singhad Mountains located off Pune. Nothing beats loads of Kanda Bhajia with hot Masala Chai on a cold day. Have Pyaz ke Pakode with green chutney or meetha chutney. Aside from Pyaz ke Pakode, try our delicious collection of pakora recipes, they are just irresistible. Enjoy how to make pyaz ke pakode recipe | kanda bhaji | kanda bhajiya | onion pakora | with detailed step by step photos below. | [To make kanda bhaji, combine all the ingredients along with 2 tbsp of water in a deep bowl and mix well using your hands., Heat the oil in a deep non-stick kadhai and drop spoonfuls of the onion mixture using your fingers, few at a time and deep-fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside., Serve kanda bhaji immediately.] | [Energy, 319 cal, Protein, 11.1 g, Carbohydrates, 34.1 g, Fiber, 8.1 g, Fat, 15.4 g, Cholesterol, 0 mg, Vitamin A, 282.4 mcg, Vitamin B1, 0.3 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.4 mg, Vitamin C, 5.8 mg, Folic Acid, 77.4 mcg, Calcium, 45.5 mg, Iron, 2.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 39.6 mg, Potassium, 410.9 mg, Zinc, 1 mg] | kanda-bhaji-pyaz-ke-pakode-kanda-bhajiya-4972r |
| rcp3861 | Kanji Vada, Rajasthani Kanji Vada | Snacks | Veg | [split mustard seeds (rai na kuria), black salt (sanchal), chilli powder, salt, yellow moong dal (split yellow gram), ginger-green chilli paste, fennel seeds (saunf), asafoetida (hing), salt, oil] | 2 mins | 15 mins | [Rajasthani Naashta, Rajasthani Traditional Combinations, Indian snacks with little planning, Indian Snacks for Entertaining, Deep Fry, Indian Party, Kadai Veg] | 6Makes 6 servings (12 vada ) | Rajasthani | This is a marwari delicacy of moong dal vadas immersed in tangy mustard flavoured liquid. The 'kanji' or 'rai ka pani' as it is known needs to be prepared a day in advance so that all the flavours mellow down. The vadas are added the following day. Kanji vadas are a popular snack sold on the streets throughout Rajasthan. Chukandar (beetroot) kanji is also popular and is specially prepared for the festival of Holi. Instead of moong dal vadas, large chunks of beetroot are marinated in 'rai ka pani' or 'rai ka achaar' to give it a rich red colour. Serve plenty of kanji with the vadas so that you can enjoy a large sip of the kanji once the vadas are polished off. Also try other Rajasthani snacks like Pyaaz ki Kachori and Khamiri Green Peas Puris . | [Combine all the ingredients and blend in a mixer to a smooth powder., Transfer the powder into a deep bowl, add 5 cups of water and mix well. Cover it with a lid and refrigerate for 24 hours., Blend the moong dal in a mixer to a coarse paste without using any water., Add the ginger-green chilli paste, fennel seeds, asafoetida and salt and mix well., Wet your hands, take 1½ tbsp of the dal paste on your palm or on a sheet of wet plastic and shape into a 25 mm. (1") diameter circle. Drop it in hot oil and deep-fry on a medium flame till it turns golden brown in colour from all the sides. 2 to 3 vadas can be deep-fried at a time in one batch., Drain on an absorbent paper and soak the deep-freid vadas immediately in a bowlful of water for at least 1 hour. Drain and squeeze out all the water by pressing each vada gently between your palms., Repeat steps 3 and 4 to make more vadas. Keep aside., Place the vadas in the kanji and refrigerate it. Allow them to soak for at least 1 hour., Serve chilled.] | [Energy, 155 cal, Protein, 7.8 g, Carbohydrates, 19 g, Fiber, 2.6 g, Fat, 5.4 g, Cholesterol, 0 mg, Sodium, 8.6 mg] | kanji-vada--rajasthani-kanji-vada-3861r |
| rcp2821 | Kanji Vadas | Snacks | Veg | [split mustard seeds (rai na kuria), black salt (sanchal), chilli powder, salt, yellow moong dal (split yellow gram), ginger-green chilli paste, fennel seeds (saunf), asafoetida (hing), salt, oil] | 2 mins | 15 mins | [Rajasthani Naashta, Indian Snacks for Entertaining, Chaat, Evening Tea Snacks, Deep Fry, Holi recipes, Kadai Veg] | 6Makes 6 servings | Rajasthani | This is a Rajasthani delicacy of moong dal vadas immersed in tangy mustard flavoured liquid. The 'kanji' or 'rai ka pani' as it is known needs to be prepared a day in advance so that all the flavours mellow down. The vadas are added the following day. Kanji vadas are a popular snack sold on the streets throughout Rajasthan. | [Combine all the ingredients and blend in a mixer to a smooth powder., Transfer the powder into a deep bowl, add 5 cups of water and mix well. Cover it with a lid and refrigerate for 24 hours., Blend the moong dal in a mixer to a coarse paste without using any water., Add the ginger-green chilli paste, fennel seeds, asafoetida and salt and mix well., Wet your hands, take 1½ tbsp of the dal paste on your palm or on a sheet of wet plastic and shape into a 25 mm. (1") diameter circle. Drop it in hot oil and deep-fry on a medium flame till it turns golden brown in colour from all the sides. 2 to 3 vadas can be deep-fried at a time in one batch., Drain on an absorbent paper and soak the deep-freid vadas immediately in a bowlful of water for at least 1 hour. Drain and squeeze out all the water by pressing each vada gently between your palms., Repeat steps 3 and 4 to make more vadas. Keep aside., Place the vadas in the kanji and refrigerate it. Allow them to soak for at least 1 hour., Serve chilled.] | [Energy, 220 cal, Protein, 15.5 g, Carbohydrates, 37.9 g, Fiber, 5.2 g, Fat, 0.8 g, Cholesterol, 0 mg, Sodium, 17.2 mg] | kanji-vadas-2821r |
| rcp42216 | Karanji Recipe, Rava Maharashtrian Karanji | Snacks | NA | [grated dry coconut (kopra), ghee, semolina (rava / sooji), poppy seeds (khus-khus), chopped mixed nuts, chirongi nuts (charoli), powdered sugar, cardamom (elaichi) powder, plain flour (maida), semolina (rava / sooji), ghee, salt, milk, ghee, cornflour, plain flour (maida), milk, ghee] | 10 mins | 30 mins | [Maharashtrian Sweet Dishes, Sweet Snacks, Traditional Indian Mithai, Deep Fry Desserts, Ganesh Chaturthi, Gudi Padwa, Diwali Sweets Mithai] | 12Makes 12 karanjis | Maharashtrian | karanji recipe | Maharashtrian layered karanji | crispy rava karanji | Indian style coconut karanji | with 34 amazing images. karanji recipe | Maharashtrian layered karanji | crispy rava karanji | Indian style coconut karanji | is one of the best known traditional sweets of Maharashtra, the Karanji is a delightful treat of deep-fried plain flour shells loaded with a sweet and succulent filling of coconut, semolina, spices and nuts. Learn how to make crispy rava karanji. Maharashtrian layered karanji are fried crisp flaky pastries and filled with a sweet mawa filling. The outer cover of Karanji has many layers which not just melt in the mouth but also look great. The crunch of nuts and of course, the delightfully flaky mouth-feel of roasted coconut and rava makes this crispy rava karanji taste incredible. This rich Indian style coconut karanji is ideal to make for festivals like Diwali. Cool and store the Karanji in an airtight container, where it will stay good for at least 10 days. You can also try other popular Maharashtrian sweets like coconut rose barfi and gulab jamun. Tips for karanji recipe: 1. Make sure you add hot ghee to the plain flour while making the dough for the covering, in order to get the correct flakiness and crispness of the karanji. 2. When rolling each portion of the dough, make sure the remaining dough is covered with a muslin cloth to avoid from drying. 3. After placing the stuffing, seal the corners of the Karanji well before deep-frying, else the stuffing will seep into the oil. 4.Cover the shaped karanji with a muslin cloth to avoid it from drying. 5. Karanji stays fresh in an air-tight container for 8 to 10 days. Enjoy karanji recipe | Maharashtrian layered karanji | crispy rava karanji | Indian style coconut karanji | with step by step photos. | [Heat a broad non-stick pan and dry roast the coconut on a medium flame for 1 to 2 minutes. Remove in a plate and keep aside., In the same broad non-stick pan, heat the ghee, add semolina and sauté on a medium flame for 3 to 4 minutes., Add the poppy seeds, dry fruits and chironji. Sauté on a medium flame for more 2 minutes., Add the roasted coconut and sauté on a medium flame for 1 minute., Transfer the mixture into a deep bowl and keep aside to cool completely., Add the powdered sugar and cardamom powder and mix well. Keep aside., Combine all the ingredients in a deep bowl, crumble and mix well using fingers., Knead into a semi-soft dough using ½ cup milk., Cover with a muslin cloth and keep it aside to rest for ½ hour., Divide the dough into 6 equal portions., To make karanji, in a small bowl, add ghee and whisk it till light and fluffy, add cornflour. Mix well and keep aside., Roll a portion of the dough thin into a 225mm. (9”) diameter circle without using flour for rolling., Similarly roll the remaining 5 portions of the dough. Keep aside., Place a rolled roti on a clean, dry surface. Apply ½ tbsp of the cornflour-ghee mixture evenly over the roti., Dust some plain flour then place another rolled roti over it and press it gently., Similary, repeat steps 2 to 6 to make 4 more layers. Roll it gently to remove air pockets., Tightly roll into a swiss roll. Cut the roll into 12 equal portions., Place a portion of the dough on a clean, dry surface and flatten it slightly., Roll into slightly thick 150 mm. (4’) inch diameter circle., Place approx. 1 tbsp of the stuffing in the centre., Apply little milk on the edges and fold it over to make a semi-circle, seal the edges well., Repeat steps to make remaining more karanjis, cover them with muslin cloth and keep aside., Heat the ghee in a deep non-stick pan and deep-fry a few karanjis at a time on a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper., Cool and store the layered karanji in an air-tight container. Use as required.] | [Energy, 280 cal, Protein, 4.5 g, Carbohydrates, 35.8 g, Fiber, 0.7 g, Fat, 13.2 g, Cholesterol, 1.3 mg, Sodium, 5.6 mg] | karanji-recipe-rava-maharashtrian-karanji-42216r |
| rcp4311 | Karela and Capsicum Sabzi | Dinner | NA | [bitter gourd (karela) juliennes, coloured capsicum strips, oil, cumin seeds (jeera), asafoetida (hing), sliced onions, turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, sugar, salt] | 10 mins | 18 mins | [Sukhi Sabzis, Non-stick Pan, High Fiber, High Fiber Lunch, High Fiber Main Dish, Dinner, High Fiber Recipes for Weight Loss, High Fiber Indian Recipes for Diabetes] | 4Makes 4 servings (4 serving ) | Indian | Bitter though it is, karela has a unique taste that transforms it into a delicacy if prepared in the right ways. Here, an innovative combination of bitter gourd, onions and colourful capsicums are sautéed with a traditional tempering, resulting in a flavourful and aromatic subzi that goes well with rice and rotis. Although prepared with everyday ingredients and the simplest of cooking methods, the Karela and Capsicum Subzi is a super hit mainly because of the thoughtful combination of vegetables. Try other karela subzis like Karela Bateta Nu Shaak , Masala Bharwan Karela and Onion and Karela Subzi . | [Combine the karela strips and salt in a deep bowl, mix well and keep aside for 10 minutes., Squeeze out the excess water from the karela and keep aside., Heat the oil in a broad non-stick pan, add the cumin seeds and asafoetida., When the seeds crackle, add the karela strips and onions and sauté on a medium flame for 2 minutes., Add the turmeric powder, mix well and cover and cook on a medium flame for 6 to 8 minutes, while stirring occasionally., Add the capsicum and salt, mix well and cover and cook on a medium flame for 5 minutes, while stirring occasionally., Add the chilli powder, coriander-cumin seeds powder and sugar, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve immediately.] | [Energy, 94 cal, Protein, 0.3 g, Carbohydrates, 6.2 g, Fiber, 0.4 g, Fat, 7.6 g, Cholesterol, 0 mg, Vitamin A, 118.7 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 18.1 mg, Folic Acid, 0.9 mcg, Calcium, 8.2 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0.6 mg, Potassium, 19.1 mg, Zinc, 0.1 mg] | karela-and-capsicum-sabzi-4311r |
| rcp42123 | Karela Chips Recipe, Bitter Gourd Snack | Dinner | NA | [sliced bitter gourd (karela), salt, besan (bengal gram flour), rice flour (chawal ka atta), chilli powder, turmeric powder (haldi), chaat masala, oil, oil] | 15 mins | 25 mins | [Gujarati Dry Snacks, Deep-fried Indian Starters, Indian Party, Non-stick Pan, Quick 3 Ingredients, Lunch Sabzi, Dinner Sabzi] | 2Makes 2 cups | Gujarati | karela chips recipe | bitter gourd chips | how to make crispy karela - bitter gourd chips | with 17 amazing images. fried karela chips have strong spicy and bitter notes combined with an irresistible crunch make them a total delight to bite into! Learn how to make crispy karela - bitter gourd chips. Bitter gourd chips are a multi-flavoured treat that kind of tickles and excites your taste buds. It is made by deep-frying spice-coated slices of karela. It is then marinated with salt, mixed with masala and deep-fried. To make crispy karela - bitter gourd chips, combine the karela and salt in a deep bowl and mix well with your hands. Cover with a lid and keep aside for 30 minutes. Remove all the excess water by squeezing it very well between your palms. Add all the other ingredients and 2½ tbsp of water and mix very well or till the karela coats the masalas well. Heat the oil in a deep non-stick pan and deep-fry a few karela slices at a time on a medium flame till they turn crispy and golden brown in colour from all the sides. Serve or store in an air-tight container. The fried karela chips taste delightful when relished with a bowl of hot dal rice. While it tastes best when served immediately, you can also cool it completely and store in an airtight container. Tips for karela chips. 1. The karela must be sliced using a slicer and not a knife, to get uniformly thin slices. 2. Since, we are already marinating the karela slices in salt, do not add more salt when mixing the spices and flours. 3. Consume them within 3 to 4 hours. Try other karela based recipes like Karela Paratha or Karela Tikkis. Enjoy karela chips recipe | bitter gourd chips | how to make crispy karela - bitter gourd chips | fried karela chips | with step by step photos below. | [To make karela chips, combine thinly sliced karela and salt in a deep bowl and mix well with your hands., Cover with a lid and keep aside for 30 minutes., Remove all the excess water by squeezing it very well between your palms., Add all the other ingredients and 21/2tbsp of water and mix very well or until the karela coats the masalas well., Heat the oil in a deep non-stick pan and deep-fry a few karela slices at a time on a medium flame until they turn crispy and golden brown in colour from all the sides. Drain on an absorbent paper., Cool the karela chips slightly and serve or use as required.] | [Energy, 360 cal, Protein, 9.7 g, Carbohydrates, 34.1 g, Fiber, 13.3 g, Fat, 20.4 g, Cholesterol, 0 mg, Sodium, 929.3 mg] | karela-chips-recipe-bitter-gourd-snack-42123r |
| rcp3504 | Karela Kadhi | NA | NA | [chopped bitter gourd (karela), low-fat curds (dahi), besan (bengal gram flour), oil, chopped onions, ginger-green chilli paste, salt, chopped coriander (dhania)] | 10 mins | 8 mins | [Collection of Gujarati Dals / Kadhis, Kadhi recipes from all across India, Low Calorie Dals, Low Calorie Kadhis, Boiled Indian recipes, Pan, Deep Pan, Quick Dals / quick Kadhis] | 4Makes 4 servings | Gujarati | Another karela delicacy - an innovative calcium rich kadhi! Keep in mind however that the karelas must be well cooked before adding the curds and spices to remove most of its bitterness. Enjoy it unusual flavours. | [In a deep bowl, combine the curds, besan and 1½ cups of water, mix well and whisk till smooth and no lumps remain., Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the bitter gourd and salt and cook on a medium flame for 2 to 3 minutes or till they are soft., Add the ginger-green chilli paste and the besan-curd-water mixture, mix well and bring to a boil, while once in between., Add the little salt and cook for 1 minute., Serve hot garnished with the chopped coriander.] | [Energy, 67 cal, Protein, 3.6 g, Carbohydrates, 9.1 g, Fiber, 1.5 g, Fat, 1.8 g, Cholesterol, 0 mg, Sodium, 31.3 mg] | karela-kadhi-3504r |
| rcp3511 | Karela Muthia, Bitter Gourd Steamed Dumpling | BreakFast | Veg | [grated bitter gourd (karela), chopped onions, chopped garlic (lehsun), ginger (adrak) paste, chopped green chillies, chopped coriander (dhania), turmeric powder (haldi), low fat curds (dahi), whole wheat flour (gehun ka atta), jowar (white millet) flour, besan (bengal gram flour), salt, oil, cumin seeds (jeera), asafoetida (hing), chopped coriander (dhania), low calorie green chutney] | 10 mins | 18 mins | [Gujarati Farsans, Easy Indian Veg, Steamer, Diabetic Starters & Snacks, Diabetes and Healthy Heart, Healthy Heart Starters Snacks, Healthy Breakfast Breakfast Cereals & Porridge] | 4Makes 4 servings | Gujarati | karela muthia recipe | Indian bitter gourd steamed dumpling | healthy diabetic snack recipe | with 31 amazing images. karela muthia recipe | Indian bitter gourd steamed dumpling | healthy diabetic snack recipe is a nourishing twist to famous Gujarati snack doodhi muthia. Learn how to make Indian bitter gourd steamed dumpling. To make karela muthia, combine all the ingredients in a deep bowl, mix well and knead into a soft dough using little water. Divide the dough into 2 equal portions and shape each portion into a cylindrical roll of 150 mm. (6") in length and 25 mm. (1") in diameter. Steam the rolls in a steamer for 15 minutes or till the knife comes out clean. Cool slightly and slice the muthias into 12 mm (½”) pieces and keep aside. For the tempering, heat oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle add asafoetida and sauté on a medium flame for a few seconds. Add the muthia pieces, mix well and cook on a medium flame for 1 to 2 minutes. Garnish with coriander and serve hot with green chutney. Karela and flour dumplings that are enlivened with the addition of onions and garlic to make a delicious breakfast and snack. All the ingredients used to make the Indian bitter gourd steamed dumpling are said to be diabetic friendly as they help to maintain the blood sugar levels. weight-watchers and heart patients too can add this diabetic snack recipe to their menu and benefit from the fiber it lends by way of addition of healtrhy flours like jowar flour, besan and whole wheat flour. These muthias will keep them satiated for a long time, while also B vitamins, magnesium, phosphorus and potassium to their diet. Serve them hot, along with green chutney. Tips to make karela muthia. 1. While grating the bitter gourd, start grating without peeling and avoid including the white portion and seeds inside it. 2. Instead of karela you can also use mooli, doodhi, methi etc. 3. For non-diabetics, you can add 1 tbsp sugar in the dough. Enjoy karela muthia recipe | Indian bitter gourd steamed dumpling | healthy diabetic snack recipe | with step by step photos. | [To make karela muthia, combine all the ingredients in a deep bowl, mix well and knead into a soft dough using little water., Divide the dough into 2 equal portions and shape each portion into a cylindrical roll of 150 mm. (6") in length and 25 mm. (1") in diameter., Steam the rolls in a steamer for 15 minutes or till the knife comes out clean., Cool slightly and slice the muthias into 12 mm ( ½”) pieces and keep aside., For the tempering, heat oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle add asafoetida and sauté on a medium flame for a few seconds., Add the muthia pieces, mix well and cook on a medium flame for 1 to 2 minutes., Garnish with coriander and serve hot with green chutney., While grating the bitter gourd, start grating without peeling and avoid including the white portion and seeds inside it.] | [Energy, 148 cal, Protein, 6.4 g, Carbohydrates, 24.2 g, Fiber, 5.4 g, Fat, 3 g, Cholesterol, 0.6 mg, Sodium, 18.9 mg] | karela-muthia-bitter-gourd-steamed-dumpling-3511r |
| rcp41381 | Karela Paratha, Bitter Gourd Paratha | Dinner | Veg | [whole wheat flour (gehun ka atta), oil, salt, grated bitter gourd (karela), cumin seeds (jeera), chopped onions, chopped green chillies, ginger (adrak) paste, garlic (lehsun) paste, mashed potatoes, lemon juice, salt, whole wheat flour (gehun ka atta), oil, curd (dahi)] | 15 mins | 25 mins | [Punjabi roti recipes | Punjabi parathas, Breakfast Theplas, Parathas, One Dish Vegetarian Meals, One Meal Dinner, Stuffed Veg Parathas, All-in-one Parathas, healthy Rotis / Parathas] | 7Makes 7 parathas | Punjabi | karela paratha recipe | Indian bitter gourd paratha | healthy stuffed karela paratha | karela paratha for diabetics | with 48 amazing images. healthy stuffed karela paratha is a delicious and nutritious Indian flatbread that is made with a filling of bitter gourd (karela) and potatoes. Learn how to make Indian bitter gourd paratha. Karela is an ingredient that many people associate with health food or traditional recipes. But, you will be surprised to know that it is a key ingredient in one of Delhi’s popular street foods – the karela paratha! The bitter gourd is cooked in a flavorful spice mixture that helps to mellow out its bitterness, and the potatoes add a bit of sweetness and creaminess. The Indian bitter gourd paratha is then cooked on a hot griddle until it is golden brown and crispy. You have to try this karela paratha recipe to believe us. Once you do, you will fall in love with it – for it’s tasty, sumptuous and really fabulous in all respects! Remove potatoes from the recipe and this becomes a karela paratha for diabetics. Serve karela paratha hot with some curds. Pro tips to make karela paratha: 1. Always use karela that is firm and not soft. 2. Make sure you squeeze the water from the karela after applying salt very well. 3. Serve these parathas immediately as they taste better. Enjoy karela paratha recipe | Indian bitter gourd paratha | healthy stuffed karela paratha | karela paratha for diabetics | with step by step photos. | [To make karela paratha, combine all the ingredients in a deep bowl and knead into a semi soft dough using approx. 5 tbsp water. Keep aside., Divide the dough into 7 equal portions., Combine the karela and little salt in a deep bowl and mix well, cover and keep aside for 10 minutes., After 10 minutes squeeze out all the excess water by pressing it between your palms., Heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the onions, green chillies, ginger paste, garlic paste and sauté on a medium flame for 30 seconds., Add the karela and cook on medium flame for 2 minutes., Add the mashed potatoes, lemon juice and salt, mix well and cook on medium flame for 2 minutes., Divide the karela stuffing into 7 equal portions and keep aside., To make the karela paratha, roll a portion of the dough into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling., Put a portion of stuffing in the center of the rolled roti. Bring together all the sides in the center and seal tightly., Roll again into a circle of 125 mm. (5”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and place the rolled paratha., Cook the paratha using a little oil till golden brown spots appear on both the sides., Repeat steps 1 to 5 to make 6 more parathas., Serve karela paratha immediately with fresh curds.] | [Energy, 140 cal, Protein, 2.6 g, Carbohydrates, 16.1 g, Fiber, 2.7 g, Fat, 7.5 g, Cholesterol, 0 mg, Sodium, 4.9 mg] | karela-paratha-bitter-gourd-paratha-41381r |
| rcp39496 | Karela Peel Kadhi | NA | NA | [bitter gourd (karela) peels, curds (dahi), besan (bengal gram flour), oil, cumin seeds (jeera), asafoetida (hing), chopped garlic (lehsun), chopped onions, turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, sugar, salt] | 10 mins | 9 mins | [Kadhi recipes from all across India, Pan, Quick Dals / quick Kadhis] | 4Makes 4 servings (4 serving ) | NA | This unique and flavourful kadhi made of karela peels is a great combination for plain rice as well as khichdi. Although you might worry about the bitterness, you will be surprised to know that when cooked in the typical curd-besan base, the bitterness turns out to be quite pleasant to the palate. Plus, the addition of pungent ingredients like garlic, onions and asafoetida gives the Karela Peel Kadhi a strong and tempting aroma too. Indeed, an easy and interesting way to include the goodness of karela in your diet. | [Combine the curds, besan and 2 cups of water in a deep bowl and whisk well till no lumps remain. Keep aside., Heat the oil in a deep pan and add the cumin seeds and asafoetida., When the seeds crackle, add the garlic and onions and sauté on a medium flame for 1 minute., Add the bitter gourd peels, turmeric powder, chilli powder, coriander-cumin seeds powder and sauté on a medium flame for 1 minute., Add the prepared curds-water mixture, sugar and salt, mix well and cook on a medium flame for 5 minutes, while stirring continuously., Serve hot.] | [Energy, 129 cal, Protein, 4.4 g, Carbohydrates, 10.8 g, Fiber, 1.7 g, Fat, 6.3 g, Cholesterol, 0 mg, Vitamin A, 117.3 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.3 mg, Vitamin C, 2.6 mg, Folic Acid, 18.4 mcg, Calcium, 114.9 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 17.4 mg, Potassium, 131.4 mg, Zinc, 0.2 mg] | karela-peel-kadhi-39496r |
| rcp4208 | Karela Thepla | BreakFast | NA | [chopped bitter gourd (karela) peels, whole wheat flour (gehun ka atta), bajra (black millet) flour, chopped garlic (lehsun), turmeric powder (haldi), chilli powder, coriander (dhania) powder, chopped coriander (dhania), salt, whole wheat flour (gehun ka atta), oil] | 10 mins | 15 mins | [Quick breakfast, Low Cal Breakfast, Indian Tawa, Tava, Quick Rotis / Parathas, Forever Young Diet, Anti Aging Indian Diet, Healthy Heart] | 10Makes 10 theplas (10 thepla ) | Indian | karela thepla recipe | bitter gourd roti | healthy Gujarati Karela thepla | Karela masala roti | with 23 amazing images. karela thepla is a healthy Indian flatbread which can be enjoyed with any sabzi. Learn how to make easy Gujarati Karela thepla. The first thing we all can think about karelas is their bitterness. But karela is extremely beneficial for diabetics and one can enjoy it more if you acquire the taste for it in the form of bitter gourd roti. These innovative easy Gujarati Karela thepla make use of the peels of the karela which we usually throw away. Wash and chop the peels into small pieces before adding it to the dough. While the karela is beneficial to manage blood sugar levels, you can also benefit from these theplas. To make karela thepla, combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water and knead well. Divide the dough into 10 equal portions and roll each portion of the dough into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook them using ¼ tsp of oil, till golden brown spots appear on both the sides. Serve immediately. The use of whole wheat flour and bajra flour ensure a dose of fibre further – a nutrient which is also needed to manage sugar levels. This Karela masala roti is cooked with minimal oil, thus making it heart-friendly too. Pull together garlic and a couple of spices and you get a strong flavour that will warm your taste buds. Tips for karela thepla. 1. Bajra flour, if unavailable, can be replaced with other flours like jowar flour, ragi flour or oats flour. 2. Enjoy them hot immediately with a bowl curd as a complete nourishing meal. For a tasty and diabetic friendly breakfast, lunch and dinner menu, check out our collection of diabetic recipes. Enjoy karela thepla recipe | bitter gourd roti | healthy Gujarati Karela thepla | Karela masala roti | with recipe below. | [To make karela thepla, combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water and knead well., Divide the dough into 10 equal portions and roll each portion of the dough into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook them using ¼ tsp of oil, till golden brown spots appear on both the sides., Serve the karela thepla immediately.] | [Energy, 65 cal, Protein, 2 g, Carbohydrates, 11.3 g, Fiber, 2.1 g, Fat, 1.6 g, Cholesterol, 0 mg, Sodium, 3.2 mg] | karela-thepla-4208r |
| rcp22273 | Karela Tikkis, Bitter Gourd Tikki Recipe | Dinner | NA | [grated bitter gourd (karela), salt, grated carrot, green peas, crumbled low fat paneer (cottage cheese), chopped coriander (dhania), quick cooking rolled oats, green chilli paste, lemon juice, peanut oil, chopped garlic (lehsun), chopped tomatoes, oil, chopped spring onions whites, whole dry kashmiri red chillies, salt, chopped coriander (dhania), chopped spring onion greens] | 20 mins | 15 mins | [Tava, Thalassemia, Diabetic Starters & Snacks, Diabetes and Kidney friendly, Low Calorie Quick Recipes, Low Calorie Indian Dinner] | 16Makes 16 tikkis | Indian | karela tikki recipe |bottle gourd tikki | healthy Indian tikki | karela tikki with garlic tomato chutney | with 33 amazing images Though unpleasantly bitter, karela tops the list of diabetes-friendly foods. It contains 'gurmarin', a polypeptide that works like insulin in our body and helps to regulate blood sugar levels. Combine karela with carrot and low-fat paneer to make these surprisingly delicious Karela Tikkis. Moreover potatoes have been replaced with oats as binding agent. Potatoes have high glycemic index and hence have been avoided in these Karela Tikkis for Diabetes. Oats, on the other hand, contain ‘beta-glucan’ which are also known to help manage diabetes. All the veggies used in these Bitter Gourd Tikkis add a dose of fiber, which too help to control blood sugar levels. In all, these Karela Tikkis are a perfect snack for Diabetics. With these tikkis, you will overcome the notion that karela is extremely bitter. All the flavour enhancers like lemon juice, coriander and green chilli paste show their magic very well. Serve Karela Tikkis with diabetic-friendly Garlic Tomato Chutney or Mint and Onion Chutney. Enjoy how to make karela tikki recipe |bottle gourd tikki | healthy Indian tikki | karela tikki with garlic tomato chutney with detailed step by step photos and video below. | [Apply a little salt to the bitter gourd, mix well and keep aside for 2 to 3 minutes. Squeeze and keep the water aside. This water can be used as given in the handy tip., Combine the bitter gourd, carrot, green peas, paneer, coriander, oats, green chilli paste, lemon juice and salt in a bowl and mix well., Divide the mixture into 16 equal portions and shape each portion into 50 mm. (2”) flat round tikkis., Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil., Place 8 karela tikkis and cook them, using ½ tsp of oil, till they turn golden brown in colour from both the sides., Repeat step 4 and 5 to cook 8 more karela tikkis. Keep aside., Heat the oil in a broad non-stick pan, add the garlic and spring onion whites and sauté on a medium flame for 1 to 2 minutes., Add the red chillies, tomatoes, salt and 1 tbsp water, mix well and cook on a slow flame for 3 to 4 minutes, while stirring continuously and lightly mashing with the back of a spoon., Switch of the flame, add the coriander and spring onion greens and mix well., Serve the karela tikkis hot with garlic tomato chutney., While grating the bitter gourd, start grating without peeling and avoid including white portion and seeds inside it., You will benefit from drinking the water squeezed from the karela as well. To cut its bitter taste, mix with a glass of water or tomato juice.] | [Energy, 75 kcal, Protein, 3.6 gm, Carbohydrates, 11.5 gm, Fat, 2.4 gm, Fibre, 2.5 gm, Vitamin A, 410.4 mcg, Vitamin C, 14.5 mg] | karela-tikkis-bitter-gourd-tikki-recipe-22273r |
| rcp2410 | Kashmiri Dum Aloo | NA | Veg | [sliced onions, oil, cloves (laung / lavang), cinnamon (dalchini), chopped ginger (adrak), chopped garlic (lehsun), chopped green chillies, whole dry kashmiri red chillies, turmeric powder (haldi), salt, boiled and peeled baby potatoes, chilli powder, salt, oil, curd (dahi), cumin seeds (jeera), coriander (dhania) powder, turmeric powder (haldi), garam masala, tomato pulp, sugar, dried fenugreek leaves (kasuri methi), chopped coriander (dhania)] | 20 mins | 12 mins | [Indian Veg Recipes, Sabzis with Gravies, Traditional Indian Sabzis, Raksha - Bandhan, Teachers Day, Indian Party, Non-stick Pan] | 4Makes 4 servings (4serving ) | Indian | Kashmiri dum aloo recipe | traditional Kashmiri dum aloo curry | restaurant style dum aloo | with 12 amazing images. Sunday funday and want to treat your family with something extremely scrumptious meal? Here we have a delicacy from the snow-capped mountains, Kashmiri Dum Aloo is a delicious potato preparation that’s bursting with flavour. Chilli-coated potatoes in dum aloo curry are cooked with curds, tomatoes and a flavourful paste of whole spices and sautéed onions. Dried fenugreek leaves are the ultimate addition to this tasty dish, which gives it a really rich flavour. The preparation and cooking of restaurant style dum aloo takes not more than 30 minutes, the recipe has a lot of ingredients and is a little complex yet the outcome is worth the efforts. To make kashmiri dum aloo, we have divided the steps in 2 steps. First to make onion paste, heat the oil in a broad non-stick pan, add the cloves, cinnamon, ginger, garlic, green chillies, red chillies and turmeric powder and sauté on a medium flame for 1 minute. Add the onions and sauté on a medium flame for 1 minute. Cool and blend in a mixer till smooth without using any water. Keep aside. The whole masalas would give a extravagant flavor to our Kashmiri dum aloo. Further to proceed, combine the curds and ¼ cup of water in a bowl, mix well and keep aside. Combine the baby potatoes, chilli powder and salt in a deep bowl and toss well.Heat the oil in a broad non-stick pan, add the chilli potatoes , mix gently and cook on a medium flame for 5 minutes. Drain the potatoes and keep aside. In the same pan, add the cumin seeds. When the seeds crackle, add the onion paste, coriander powder, turmeric powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Add the tomato pulp, ¼ cup of water and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Switch off the flame, add the curd-water mixture and sugar and mix well. Switch on the flame, add the dried fenugreek leaves and potatoes, mix gently and cook on a medium flame for 1 minute, while stirring occasionally. Serve traditional Kashmiri dum aloo curry hot garnished with coriander. You will enjoy not just the taste but also the awesome mouth-feel of this dum aloo curry. Enjoy it hot with your favourite roti or puris. Enjoy Kashmiri dum aloo recipe | traditional Kashmiri dum aloo curry | restaurant style dum aloo | with detailed step by step photos and video below. | [Heat the oil in a broad non-stick pan, add the cloves, cinnamon, ginger, garlic, green chillies, red chillies and turmeric powder and sauté on a medium flame for 1 minute., Add the onions and sauté on a medium flame for 1 minute., Cool and blend in a mixer till smooth without using any water. Keep aside., Combine the curds and ¼ cup of water in a bowl, mix well and keep aside., Combine the baby potatoes, chilli powder and salt in a deep bowl and toss well., Heat the oil in a broad non-stick pan, add the chilli potatoes , mix gently and cook on a medium flame for 5 minutes. Drain the potatoes and keep aside., In the same pan, add the cumin seeds., When the seeds crackle, add the onion paste, coriander powder, turmeric powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Add the tomato pulp, ¼ cup of water and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Switch off the flame, add the curd-water mixture and sugar and mix well., Switch on the flame, add the dried fenugreek leaves and potatoes, mix gently and cook on a medium flame for 1 minute, while stirring occasionally., Serve the kashmiri dum aloo hot garnished with coriander.] | [Energy, 269 cal, Protein, 3 g, Carbohydrates, 25.1 g, Fiber, 2.4 g, Fat, 16.8 g, Cholesterol, 4 mg, Sodium, 20.9 mg] | kashmiri-dum-aloo-2410r |
| rcp30840 | Kashmiri Fresh Fruit Rice | NA | NA | [ghee, cloves (laung / lavang), cinnamon (dalchini), cardamoms (elaichi), bayleaf (tejpatta), mixed fresh fruit cubes, Steamed Rice, chopped mixed nuts, rose water, sugar, fresh cream, milk, salt] | | | [Healthy Foods for Kids, Kids After School, Kids High Energy Indian Foods] | 4Makes 4 servings | Indian | A rich, creamy rice dish made more interesting thanks to a delicious mixture of fresh fruits and dry fruits. Condiments like cloves, cinnamon and cardamom impart their unique flavours and make this an irresistible delicacy, especially with kids. | [Heat the ghee in a pan, add the cloves, cinnamon, cardamom and bayleaf and sauté for a few seconds., Add the mixed fruits and sauté for another minute., Add the rice, mixed nuts, rose water, sugar, cream, milk and salt. Mix well and cook for 4 to 5 minutes., Serve immediately.] | [Not Given] | kashmiri-fresh-fruit-rice-30840r |
| rcp22667 | Kashmiri Fruit Stir-Fry Rice | NA | NA | [ghee, cloves (laung / lavang), cinnamon (dalchini), green cardamoms (elaichi), bayleaf (tejpatta), chopped mixed fruits, , chopped mixed nuts, rose water, sugar, fresh cream, milk, salt] | | | [Stir-fry] | 4Makes 4 servings | NA | A rich, creamy rice dish with a delicious mixture of fresh fruits and dry fruits. | [Heat the ghee in a wok, add the cloves, cinnamon, cardamom and bayleaf and stir-fry for a few seconds., Add the fresh fruits and stir-fry for a minute., Add the rice, dry fruits, rose water, sugar, cream, milk and salt. Mix well and cook for 4 to 5 minutes., Serve immediately.] | [Not Given] | kashmiri-fruit-stir-fry-rice-22667r |
| rcp4391 | Kashmiri Roti | NA | NA | [whole wheat flour (gehun ka atta), cumin seeds (jeera), fennel seeds (saunf), crushed black pepper (kalimirch), asafoetida (hing), carom seeds (ajwain), milk, salt, ghee] | 5 mins | 10 mins | [Punjabi roti recipes | Punjabi parathas, Indian Tawa, Tava, Quick Rotis / Parathas] | 4Makes 4 rotis (4 roti ) | Punjabi | Like all other kashmiri preparations, this roti has a delicate blend of spices. I have used milk to bind the dough instead of water as this helps to enrich the roti. You may even add saffron if you desire. | [Combine all the ingredients in a bowl and knead into a semi-soft dough without using any water., Cover and keep aside for 10 to 15 minutes., Divide the dough into 4 equal portions and roll out each portion into 150 mm. (6”) diameter circle., Heat a non-stick tava (griddle) and cook over a medium flame, using ghee, till both the sides are golden brown in colour., Serve immediately.] | [Energy, 185 cal, Protein, 5 g, Carbohydrates, 24.8 g, Fiber, 4 g, Fat, 7.2 g, Cholesterol, 4 mg, Sodium, 11.2 mg] | kashmiri-roti-4391r |
| rcp7466 | Kashmiri Roti ( Diabetic Recipe) | NA | Veg | [whole wheat flour (gehun ka atta), fennel seeds (saunf), cumin seeds (jeera), carom seeds (ajwain), black peppercorns (kalimirch), asafoetida (hing), low-fat milk, salt, whole wheat flour (gehun ka atta), oil] | 10 mins | 15 mins | [Indian Rotis, healthy Rotis / Parathas, Indian Tawa, Tava, Quick Rotis / Parathas, Senior Citizen, Low Veg Glycemic Index] | 6Makes 6 rotis | Indian | Everyone’s a great cook when it comes to making these simple rotis. Whole-wheat flour rotis with the essence of Indian spices cooked in just ¼ tsp of oil per roti to please the palate of a diabetic who has to abstain from relishing those sumptuous delicacies at his favourite restaurant. | [Heat a non-stick tava (griddle), combine the fennel seeds, cumin seeds, carom seeds and peppercorns on it and lightly roast them. Cool slightly and blend them in a mortar-pestle (khalbhatta) to a coarse powder., Combine the whole wheat flour, prepared powder, asafoetida, milk and salt in a deep bowl and knead into a semi-soft dough using enough water. Knead well., Divide the dough into 6 equal portions., Roll out each portion into a circle of 150 mm. (6") diameter using a little whole wheat flour for rolling., Heat a non-stick tava (gridle) and cook each roti using ¼ tsp of oil, till they turn golden brown in colour from both the sides., Serve immediately.] | [Energy, 129 cal, Protein, 4.5 g, Carbohydrates, 24.4 g, Fiber, 4 g, Fat, 2 g, Cholesterol, 0 mg, Sodium, 14.8 mg] | kashmiri-roti---diabetic-recipe-7466r |
| rcp3009 | Kashmiri Rotis | NA | NA | [whole wheat flour (gehun ka atta), fennel seeds (saunf), cumin seeds (jeera), carom seeds (ajwain), black peppercorns (kalimirch), asafoetida (hing), salt, milk, ghee oil] | 10 mins. | 20 mins. | [Punjabi roti recipes | Punjabi parathas, Jain Rotis, Jain Parathas, Frozen Foods, Indian Freezer Recipes, Indian Rotis, Indian Tawa, Tava, Frozen Foods Indian Roti] | 8Makes 8 rotis. | Punjabi | Wheat flour is combined with aromatic spices to make these delicious rotis. The whole spices used for this roti are roasted and coarsely ground to enhance the individual flavour of each and every spice used. These rotis are so delectable that they can be eaten on their own or with a sweet and sour tomato pickle. | [Lightly roast the fennel seeds, cumin seeds, ajwain and peppercorns on a tava (griddle). Coarsely pound the roasted ingredients in a mortar and pestle., Combine the wheat flour, pounded ingredients, asafoetida and salt and add enough milk to make a firm dough. Knead well., Divide the dough into 8 equal portions., Roll out each portion with the help of a little flour into a circle of 125 mm. (5") diameter., Cook each roti on a hot tava (griddle), using a little ghee until both sides are golden brown., Serve hot.] | [Energy, 100 cal, Protein, 2 g, Carbohydrates, 11.8 g, Fiber, 2 g, Fat, 5.3 g, Cholesterol, 0 mg, Sodium, 3.2 mg] | kashmiri-rotis-3009r |
| rcp42418 | Katachi Amti, Alavani Amti | NA | NA | [chana dal (split bengal gram), sliced dry coconut (kopra), jaggery (gur), oil, mustard seeds ( rai / sarson), cumin seeds (jeera), curry leaves (kadi patta), ginger (adrak) paste, garlic (lehsun) paste, green chilli paste, salt, chopped coriander (dhania), puranpoli] | 5 mins | 20 mins | [Maharashtrian Dal, Varan / Amti / Kalvan, Celebration Dals, Holi recipes, Gudi Padwa, Non-stick Pan] | 4Makes 4 servings | Maharashtrian | When a spicy dish is served with a sweet one, it helps to highlight the best of both! This fact is proved by the all-time favourite Maharashtrian combo of Puran Poli with Katachi Amti. It is made frequently by them, and is a must-have on Gudi Padwa day. Katachi Amti is a tongue-tickling preparation of chana dal, which combines sweet and savoury flavours. Ingredients like ginger and green chillies raise the spice quotient while jaggery gives it a rustic sweetness that appeals to the Indian palate. You can also add a dash of turmeric powder and garam masala at step 7, to give a spicier twist to the Katachi Amti. Enjoy this time-tested combo hot and fresh! You can also try other recipes like Maharashtrian Pitla or Maharashtrian Kothimbir Vadi . | [Soak the chana dal in 5 cups of water in a deep non-stick pan for 2 hours., After 2 hours, place the deep non-stick pan with chana dal and water on the gas, cover with a lid and cook on a medium flame for atleast 15 minutes, while stirring occasionally., Drain it well. We need the water of it and ¼ cup of cooked chana dal. Other chana dal you can use to make puran poli. Keep aside., Combine ¼ cup of cooked chana dal and jaggery in a mixer and blend till smooth. Keep aside., Blend the roasted coconut slices in a mixer till smooth. Keep aside., Heat the oil in a deep non-stick pan, add the mustard seeds, cumin seeds and curry leaves and sauté on a medium flame for a few seconds., Add the ginger paste, garlic paste and green chilli paste and sauté on a medium flame for a few seconds., Add the drained chana dal water, salt, coconut mixture and chana dal-jaggery mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Add the coriander and mix well., Serve hot with puranpolis.] | [Energy, 287 cal, Protein, 10.9 g, Carbohydrates, 37.5 g, Fiber, 8.1 g, Fat, 10.5 g, Cholesterol, 0 mg, Sodium, 37 mg] | katachi-amti-alavani-amti-42418r |
| rcp4316 | Kathal ki Subzi, Jack Fruit Curry | Dinner | NA | [jackfruit (kathal / phanas) cubes, mustard (rai / sarson) oil, cinnamon (dalchini), cloves (laung / lavang), black peppercorns (kalimirch), bay leaf (tejpatta), pandi chilli, cumin seeds (jeera), sliced onions, chopped ginger (adrak), chopped garlic (lehsun), tomato pulp, salt, curd (dahi), turmeric powder (haldi), chilli powder, cumin seeds (jeera) powder, coriander (dhania) powder, garam masala, chopped coriander (dhania)] | 15 mins | 25 mins | [Punjabi Sabzis, Semi-Dry Sabzis, Traditional Indian Sabzis, Pressure Cooker, Lunch Sabzi, Dinner Sabzi] | 4Makes 4 servings | Punjabi | kathal ki sabzi recipe | jack fruit curry | kathal masala | with 37 amazing images. Jack fruit is a versatile fruit that can be used to make variety of dishes. Learn how to make kathal ki sabzi recipe | jack fruit curry | kathal masala | kathal ki sabzi is a popular Indian dish made with jackfruit, onions, tomatoes, spices and herbs. Kathal has a unique texture, which makes this curry really fascinating. jack fruit curry is savoury, slightly tangy, gently spiced and pressure cooked gravy. kathal masala is a delicious and healthy dish that is perfect for a lunch or dinner. This recipe gives you a quick and easy way to enjoy raw jackfruit. Tips to make kathal ki sabzi: 1. Instead of curd you can mix the masala along with water. 2. Make sure to use raw jackfruit to make this recipe. 3. Allow the steam to escape before opening the lid so that the kathal gets perfectly cooked. Enjoy kathal ki sabzi recipe | jack fruit curry | kathal masala | with detailed step by step photos. | [To make kathal ki sabzi, heat 2 tbsp oil in the pressure cooker and add the jackfruit cubes., Sauté on medium flame for 2 to 3 minutes till golden brown in colour. Remove in a plate and keep aside., Heat the remaining 2 tablespoons of oil, add cinnamon, cloves, black peppercorn, bayleaf, pandi chili and cumin seeds in a pressure cooker and sauté on a medium flame for a few seconds., Add the ginger, garlic and onions sauté on a medium flame for 5 minutes., Add the tomato pulp and prepared masala paste, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the sautéed jackfruit, salt and 1½ cups of water, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Serve kathal ki sabzi hot garnished with coriander.] | [Energy, 210 cal, Protein, 2.1 g, Carbohydrates, 51.2 g, Fiber, 1.3 g, Fat, 15.9 g, Cholesterol, 2 mg, Sodium, 8.5 mg] | kathal-ki-subzi-jack-fruit-curry-4316r |
| rcp42229 | Kathiyawadi Adad ni Dal | NA | NA | [urad dal (split black lentils), whisked curds (dahi), oil, cumin seeds (jeera), whole dry kashmiri red chilli, asafoetida (hing), curry leaves (kadi patta), ginger (adrak), green chilli paste, turmeric powder (haldi), salt, chopped coriander (dhania)] | 10 mins | 20 mins | [Diabetic recipes, High Fiber, Pregnancy Folic Acid Rich, Diabetic Dals & Kadhis, Recipes for beautiul hair, Recipes for Healthy Eyes, High Protein Dals, Kadhis] | 5Makes 5 servings | NA | Kathiyawadi adad ni dal recipe | Gujarati style urad dal | healthy urad ki dal | with 33 amazing images. Aptly flavoured with a dash of garlic and green chillies, this simple but tasty Gujarati style urad dal is a homely and satiating dish that you can make on any day. Learn how to make Kathiyawadi adad ni dal recipe | Gujarati style urad dal | healthy urad ki dal | Kathiyawadi adad ni dal recipe is a typical Gujarati style dal recipe made with urad dal. Its very easy to make and tasty as well. Made with split black gram, it is very creamy and tastes delicious. The urad dal is cooked, combined with curds for a pleasant tang, perked up with some everyday flavour-givers, and boiled for a couple of minutes. That’s it! A healthy urad ki dal is ready to serve. You can make this earlier, but before serving add a little water and re-heat, as it tends to thicken over time. This Gujarati style urad dal recipe is loaded with nutrients. Urad dal is rich in protein and B vitamins, which are essential for energy metabolism, while curds bring in some more protein and high calcium to make your bones stronger. Serve Kathiyawadi adad ni dal recipe with Whole Wheat Naan, Panchkutiya Shaak to make a complete weekday dinner menu. pro tips to make kathiyawadi adad ni dal: 1. Use split urad dal instead of chilkewali urad dal. This will give the dal a richer flavor and texture. 2. Soak the dal for at least 15 minutes before cooking. This will help the dal cook more evenly. 3. Add a small amount of turmeric powder to the dal while cooking. This will give the dal a beautiful yellow color. But you can also skip it. 4. Do not overcook the dal it should have a slight mouthfeel. 5. Cook the dal in a pressure cooker. This will save time and help the dal retain its nutrients. Enjoy Kathiyawadi adad ni dal recipe | Gujarati style urad dal | healthy urad ki dal | with detailed step by step photos. | [To make kathiyawadi adad ni dal recipe, clean, wash and soak the urad dal in enough water in a bowl for 15 minutes. Drain well., Combine the urad dal, little salt and 1½ cups of water in a pressure cooker, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid., Combine the cooked urad dal, curd and 1½ cups of water in a deep bowl. Whisk well and keep aside., Heat the oil in a deep non-stick pan, add the cumin seeds, dry red chillies, asafoetida and curry leaves and sauté on a medium flame for 30 seconds., Add ginger garlic paste, green chilli paste and saute again for a few seconds., Add the urad dal-curd mixture, turmeric powder and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirirng occasionally., Switch off the flame, add the coriander and mix well., Serve kathiyawadi adad ni dal immediately with rotla.] | [Energy, 184 cal, Protein, 11 g, Carbohydrates, 26.1 g, Fiber, 5 g, Fat, 3.9 g, Cholesterol, 3.2 mg, Sodium, 20.9 mg] | kathiyawadi-adad-ni-dal-42229r |
| rcp4341 | Kathiyawadi Sev Tameta Nu Shaak | Lunch | NA | [sev, oil, mustard seeds ( rai / sarson), cumin seeds (jeera), ginger (adrak), asafoetida (hing), chopped onions, chopped tomatoes, tomato pulp, jaggery (gur), salt, lemon juice, chopped coriander (dhania), curd (dahi), turmeric powder (haldi), chilli powder, coriander (dhania)] | 10 mins | 12 mins | [Gujarati Shaak Sabzi, Quick Sabzis, Semi-Dry Sabzis, Traditional Indian Sabzis, Non-stick Pan, Quick Sabzis, Lunch Sabzi] | 4Makes 4 servings | Gujarati | Kathiyawadi sev tameta nu shaak recipe | dhaba style sev tamatar nu shaak | sev tameta sabzi | with 30 amazing images. Kathiyawadi sev tameta nu shaak recipe is a simple Gujarati sabzi ready in just 10 minutes. Learn how to make Kathiyawadi sev tameta nu shaak recipe | dhaba style sev tamatar nu shaak | sev tameta sabzi | Indulge in the flavors of Kathiyawadi cuisine with this simple yet delectable sev tameta nu shaak recipe. This dish combines the tanginess of tomatoes with the crunchiness of sev (crispy chickpea flour noodles). Deep-fried sev is added to give a crispy texture to the sev tameta sabzi. You can make this dhaba style sev tamatar nu shaak without onions and garlic so, even Jains can relish it. This is very common in many Gujarati households during the festival of Paryushan and a popular Paryushan recipe. This recipe is for a delicious and perfect for a quick and easy Gujarati meal. Enjoy the symphony of flavors and textures in this Kathiyawadi sev tameta nu shaak with warm rotla. Try similar Kathiyawadi recipes like Kathiyawadi adad ni dal or Gathiya sabzi. pro tips to make Kathiyawadi sev tameta nu shaak: 1. Do not make very small cubes of tomatoes, else the sabzi will become very soggy. 2. You can add jaggery to balance the tanginess of tomatoes. 3. You can make the sev tameta nu shaak and keep it ready, but add the sev just before reheating and serving. Enjoy Kathiyawadi sev tameta nu shaak recipe | dhaba style sev tamatar nu shaak | sev tameta sabzi | with step by step photos below. | [To make kathiyawadi sev tameta nu shaak recipe, heat the oil in a deep non-stick pan, add the mustard seeds, cumin seeds, ginger green chilli paste, asafoetida and onions., Sauté on a medium flame for 2 to 3 minutes. Add the tomatoes and a little salt, cover and cook on a medium flame 3 to 4 minutes., Add the tomato pulp and prepared masala paste, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally until the oil is released., Add a little salt, sev and 1½ cups of hot water, mix well and cook on a medium flame for 2 minutes., Switch off the flame and lemon juice and coriander and mix well., Serve kathiyawadi sev tameta nu shaak immediately.] | [Energy, 265 cal, Protein, 6.7 g, Carbohydrates, 20.3 g, Fiber, 5.3 g, Fat, 17.4 g, Cholesterol, 2 mg, Sodium, 31.3 mg] | kathiyawadi-sev-tameta-nu-shaak-4341r |
| rcp2820 | Katori Chaat, Aloo Tokri Chaat | Snacks | NA | [plain flour (maida), oil, salt, oil, boiled and chopped potatoes, boiled sprouted moong (whole green gram), chopped onions, chopped tomatoes, curd (dahi), green chutney, sweet chutney, chaat masala, cumin seeds (jeera) powder, chilli powder, salt, chopped coriander (dhania), sev, pomegranate (anar)] | 15 mins | 25 mins | [Indian Snacks for Entertaining, Chaat, Evening Tea Snacks, Holi recipes, Raksha - Bandhan, Mother's Day, Diwali Snacks] | 6Makes 6 servings | Indian | katori chaat recipe | Indian tokri chaat | aloo tokri chaat | potato basket chaat | with 36 amazing images. katori chaat recipe | Indian tokri chaat | aloo tokri chaat | potato basket chaat is a delight to behold and bite into. Learn how to make Indian tokri chaat. To make katori chaat, first make the katori. In a deep bowl, add plain flour, add oil and salt and mix well to get a crumbly texture. Add approx. ½ cup of water and knead into a stiff dough. Cover with a lid and keep aside for 15 minutes. Divide the dough into 6 equal portions. Roll a portion of the dough into a 150 mm. (6”) diameter circle without using any flour for rolling. Prick it all over using a fork. Put a 75 mm. (3”) diameter steel or aluminum vati in the centre and cover all the sides around the vati and trim the excess dough which is inside the vati using a knife. Heat the oil in a deep pan and deep-fry 1 vati at time. Remove the vati mould from the oil and let the katori cook till it is golden brown in colour form both the sides. Repeat steps 5 to 8 to make 5 more katoris. Keep aside. Then to make Indian tokri chaat, just before serving, place a katori on a serving plate, put in the depression 1 tbsp potatoes, 1 tbsp moong, ½ tbsp onions, ½ tbsp tomatoes, 2 tbsp curd, 1 tsp green chutney, 2 tsp sweet chutney, little chaat masala sprinkle little cumin seeds powder, chilli powder and salt evenly over it. Finally put 1 tsp coriander, 1 tbsp sev and 1 tsp pomegranate evenly over it. Repeat steps 1 and 2 to make 5 more katori chaats. Serve immediately. Aloo tokri chaat is crispy katori filled with a spicy mixture of sprouts, potatoes, onions, tomatoes and chutneys. But here the katori is homemade and not store-bought. Deep-fried to perfection, the cases can be made days in advance and keep well when stored in an air-tight container. Just rustle up the stuffing and serve these pretty potato basket chaat to display your culinary skills to your family and friends. Easy to serve at parties, this dish is sure to satisfy the whims of chaat lovers without a second thought. The tongue-tickling flavour which lifts up every diner's spirit is a generous spread of fresh chutney and a sprinkle of chaat masala along with jeera powder. Learn how to make the perfect green chutney and sweet chutney for Indian tokri chaat. Tips to make katori chaat. 1. Crumbly texture is very important to get perfect crispy and flaky katori. 2. Put all the wet ingredients just before serving otherwise the katori will become soggy. 3. Be careful while frying the katori, it will loossen the sides, then remove the vati carefully. 4. You can store the katori in an airtight container for a week. Enjoy katori chaat recipe | Indian tokri chaat | aloo tokri chaat | potato basket chaat | with step by step photos. | [In a deep bowl, add plain flour, add oil and salt and mix well to get a crumbly texture., Add approx. ½ cup of water and knead into a stiff dough., Cover with a lid and keep aside for 15 minutes., Divide the dough into 6 equal portions., Roll a portion of the dough into a 150 mm. (6”) diameter circle without using any flour for rolling., Prick it all over using a fork., Put a 75 mm. (3”) diameter steel or aluminum vati in the centre and cover all the sides around the vati and trim the excess dough which is inside the vati using a knife., Heat the oil in a deep pan and deep-fry 1 vati at time. Remove the vati mould from the oil and let the katori cook till it is golden brown in colour form both the sides., Repeat steps 5 to 8 to make 5 more katoris. Keep aside., To make katori chaat, just before serving, place a katori on a serving plate, put in the depression 1 tbsp potatoes, 1 tbsp moong, ½ tbsp onions, ½ tbsp tomatoes, 2 tbsp curd, 1 tsp green chutney, 2 tsp sweet chutney, little chaat masala sprinkle little cumin seeds powder, Finally put 1 tsp coriander, 1 tbsp sev and 1 tsp pomegranate evenly over it., Repeat steps 1 and 2 to make 5 more katori chaats., Serve the katori chaat immediately.] | [Energy, 399 cal, Protein, 10.1 g, Carbohydrates, 47.9 g, Fiber, 3.3 g, Fat, 18.5 g, Cholesterol, 4.8 mg, Sodium, 21.7 mg] | katori-chaat-aloo-tokri-chaat-2820r |
| rcp42445 | Keerai Vadai, Amaranth Leaves Vada | Snacks | NA | [chopped chawli (cow pea) leaves, chana dal (split bengal gram), toovar (arhar), urad dal (split black lentils), fennel seeds (saunf), chopped onions, ginger (adrak) paste, chopped coriander (dhania), curry leaves (kadi patta), asafoetida (hing), salt, oil, coconut chutney] | 15 mins | 25 mins | [South Indian Evening Snacks, South Indian Vada, Evening Tea Snacks] | 20Makes 20 vadas (20 vada ) | South Indian | Keerai Vadai is one of the most popular South Indian evening snacks, enjoyed with a hot cup of filter coffee. It is a crispy dal vada, perked up with chopped amaranth leaves. Along with onions and usual taste enhancers like ginger, coriander and curry leaves, this recipe also includes fennel seeds, which is very important to get the classic, characteristic taste of these vadas. The Keera Vadai is best had with coconut chutney because the mellow, creamy taste of the chutney complements the spicy and crispy vada beautifully. Serve it hot and fresh after draining the oil. You can also try other recipes like Chawli Masoor Dal or Spicy Chawli Leaves and Spinach Stuffed Parathas . | [Soak the chana dal, arhar dal, urad dal and fennel seeds in enough water in a deep bowl and keep aside for 2 hours. Drain and keep aside., Remove ¼ cup of soaked and drained chana dal mixture in a bowl and keep aside., Blend the remaining chana dal mixture in a mixer to a coarse mixture without using any water., Transfer the mixture into a deep bowl, add all the remaining ingredients, including the soaked and drained chana dal mixture and mix well., Divide the mixture into 16 equal portions and shape each portion into 50 mm. (2”) diameter round flat vada., Heat the oil in a deep non-stick kadhai and deep-fry, a few vadas at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve immediately with coconut chutney.] | [Energy, 78 cal, Protein, 1.9 g, Carbohydrates, 5.3 g, Fiber, 1.4 g, Fat, 5.5 g, Cholesterol, 0 mg, Sodium, 15.7 mg] | keerai-vadai-amaranth-leaves-vada-42445r |
| rcp597 | Kela Methi Nu Shaak ( Gujarati Recipe) | NA | Veg | [bananas, chopped fenugreek leaves (methi), oil, mustard seeds ( rai / sarson), asafoetida (hing), baking soda, salt, ginger-green chilli paste, turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, sugar, rotli, white butter] | 15 mins | 12 mins | [Gujarati Shaak Sabzi, Sukhi Sabzis, Traditional Indian Sabzis, Easy Vegetarian Curry, Saute, Indian Party, Kadai Veg] | 4Makes 4 servings (4serving ) | Gujarati | kela methi nu shaak recipe | banana methi leaves sabzi | Gujarati semi dry sabzi | with 20 images. kela methi nu shaak is a bitter sweet Gujarati vegetable. Learn how to make banana methi leaves sabzi. An interesting life is always a tasty blend of happiness and joy! kela methi nu shaak recipe with a rare combination of mildly-bitter methi and pleasantly-sweet bananas, proves this point yet again. Elders of the Gujarati community usually like recipes such as kela methi nu shaak where contrasting flavours complement each other. Tips for kela methi nu shaak. 1. Cook on a slow flame for about 3 minutes till the fenugreek leaves become soft. Serve kela methi nu shaak with rotla, butter and green chillies. Enjoy kela methi nu shaak recipe | banana methi leaves sabzi | with step by step photos. | [To make kela methi nu shaak, heat the oil in a non-stick kadhai and add the mustard seeds., When the seeds crackle, add the asafoetida and the fenugreek leaves and sauté on a medium flame for 2 minutes., Sprinkle the soda bi-carb and salt, mix well and cook on a slow flame till the fenugreek leaves become soft., Add the ginger-green chilli paste, turmeric powder, chilli powder, coriander-cumin seeds powder and sugar, mix well and cook on a medium flame for another 3 to 4 minutes, while stirring occasionally., Add the bananas, mix gently and cook on a medium flame for 1 more minute., Serve the kela methi nu shaak immediately with rotlis, white butter.] | [Energy, 195 cal, Protein, 2.5 g, Carbohydrates, 19.8 g, Fiber, 4.8 g, Fat, 11.8 g, Cholesterol, 0 mg, Sodium, 52.5 mg] | kela-methi-nu-shaak--gujarati-recipe-597r |
| rcp40790 | Kele ki Sabzi, Banana Subzi | NA | NA | [bananas, oil, mustard seeds ( rai / sarson), asafoetida (hing), chilli powder, turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, sugar, chopped coriander (dhania), salt] | 10 mins | 3 mins | [Jain Subzi / Gravies, Non-stick Pan, Quick Sabzis] | 3Makes 3 servings | Jain | kele ki sabzi recipe | sukha kele ki sabzi | banana sabzi | with 10 amazing images. The Banana Sabzi (kele ki sabzi) has an awe-inspiring sweet-and-spicy flavour! Despite the unbelievable simplicity of this recipe and the super-fast procedure, the Kele ki Sabzi has a very enjoyable flavour, which will be loved by all. kele ki sabzi is also very convenient to prepare, because it makes use of common tempering ingredients and spice powders. Banana too is something that is always available in Indian kitchens. So, when you have had a really tiring day, and wish to have something quick and homely, just toss together this lovely kele ki sabzi and serve it fresh with rotis. Notes on kele ki sabzi. 1. Add the bananas. Many people would think that we have to use raw bananas here but we actually use ripe bananas. 2. Let the bananas be slightly firm so that the roundels will retain their shape. If they are too ripe, the kele ki sabzi will get soggy and the spice powders too will not mix properly. 3. Mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Mix gently as you do not want the bananas to mash and get too sticky. Enjoy how to make kele ki sabzi recipe | sukha kele ki sabzi | banana sabzi | with detailed step by step photos and video below. | [To make kele ki sabzi, heat the oil in a broad non-stick pan, add the mustard seeds and asafoetida and sauté on a medium flame for 30 seconds., Add the bananas, chilli powder, turmeric powder, coriander-cumin seeds powder, sugar, coriander and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve the kele ki sabzi immediately.] | [Energy, 180 cal, Protein, 1.2 g, Carbohydrates, 26.8 g, Fiber, 1.7 g, Fat, 7.6 g, Cholesterol, 0 mg, Vitamin A, 276.1 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.5 mg, Vitamin C, 9.1 mg, Folic Acid, 0 mcg, Calcium, 19.3 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 34.8 mg, Potassium, 86.1 mg, Zinc, 0 mg] | kele-ki-sabzi-banana-subzi-40790r |
| rcp3876 | Ker Aur Kismis | NA | NA | [ker, raisins (kismis), ghee, chilli powder, salt, crumbled mawa (khoya)] | 5 mins | 15 mins | [Rajasthani Sabzi, Rajasthani Traditional Combinations, Semi-Dry Sabzis, Traditional Indian Sabzis, Indian Party, Pan] | 2Makes 2 servings | Rajasthani | ker aur kismis recipe | Rajasthani ker aur kismis sabzi | ker aur kismis with khoya | with 25 amazing images. ker aur kismis is a sweet and sour traditional Rajasthani sabzi. Learn to make ker aur kismis with khoya. A simple but superbly flavoured Rajasthani ker aur kismis sabzi. Ker (desert berries), raisins and khoya (mava) are mildly spiced, so as to retain the delicate flavour of the ingredients. Prepare ker aur kismis as close to serving time as possible. Serve ker aur kismis with khoya immediately with bajra or makai rotis. Enjoy ker aur kismis recipe | Rajasthani ker aur kismis sabzi | ker aur kismis with khoya | with step by step photos. | [To make ker aur kismis, heat the ghee in a broad non-stick pan, add the ker, chilli powder and salt and sauté on a medium flame for 2 minutes., Add ½ cup of water, mix well and cook on a medium flame for 7 to 8 minutes, while stirring occasionally., Add the raisins and ½ cup of water, mix well and cook on a medium flame for another 4 to 5 minutes, while stirring occasionally., Add the mava and cook on a slow flame for 30 seconds., Serve ker aur kismis immediately.] | [Energy, 182 cal, Protein, 3.5 g, Carbohydrates, 17.8 g, Fiber, 0.2 g, Fat, 10.7 g, Cholesterol, 0 mg, Sodium, 2 mg] | ker-aur-kismis-3876r |
| rcp3897 | Ker ka Achaar | NA | NA | [dry ker , soaked overnight and drained, mustard (rai / sarson) oil, split mustard seeds (rai na kuria), split fenugreek seeds (methi na kuria), chilli powder, crushed fennel seeds (saunf), turmeric powder (haldi), dried mango powder (amchur), salt] | 5 mins | 3 mins | [Rajasthani Achaar Launji, Pickles / Achar, Indian Party, Non-stick Pan] | 1Makes 1.25 cups (18 tbsp ) | Rajasthani | Ker, a berry exclusive to Rajasthan, is used in many interesting ways in the cuisine of that region. Ker ka Achaar is one such delicious preparation of ker pickled in mustard oil spiced up with a variety of seeds, so aromatic and appetizing that just a sniff of it will make you hungry. | [Heat the mustard oil in a deep non-stick pan for approx. 3 minutes or till it is red hot. Keep aside and allow it to cool completely., Combine the split mustard seeds, split fenugreek seeds, chilli powder, crushed fennel seeds, turmeric powder, dried mango powder, salt and mustard oil in a deep bowl and mix well., Add the ker and mix well., Transfer into a sterilized jar and store in a cool dry place., This pickle can be stored for upto a year if kept refrigerated in a clean, dry glass jar.] | [Energy, 50 cal, Protein, 0 g, Carbohydrates, 0 g, Fiber, 0 g, Fat, 5.6 g, Cholesterol, 0 mg, Sodium, 301.5 mg] | ker-ka-achaar-3897r |
| rcp3637 | Ker Sangri | Lunch | NA | [ker, sangri (sanger), salt, oil, carom seeds (ajwain), asafoetida (hing), whole dry kashmiri red chillies, turmeric powder (haldi), chilli powder, coriander (dhania) powder, dried mango powder (amchur), raisins (kismis), curd (dahi)] | 10 mins | 15 mins | [Rajasthani Sabzi, Indian Tiffin Box, Lunch box, Dabba, Sukhi Sabzis, Traditional Indian Sabzis, Stir-fry, Holi recipes, Indian Party] | 4Makes 4 servings | Rajasthani | ker sangri recipe | Rajasthani ker sangri sabzi | traditional ker sangri | with 40 amazing images. ker sangri is a traditional Rajasthani sukha dish. Learn to make Rajasthani ker sangri sabzi. A delightful bean and berry combo unique to Rajasthan, ker sangri is a traditional, spicy sabzi made with the ker berry and the sangri bean. Cooked simply and easily with common ingredients like red chillies, carom seeds and a couple of spice powders. ker sangri is nevertheless extremely tasty, leaving a lingering taste on your tongue. The addition of raisins brings out the brilliance of this ker sangri recipe, as it enhances the flavour of all the spicy ingredients while also providing sweet respites in every spoonful. In Rajasthani homes, ker and sangri are often used to make a ker sangri sabzi. To make ker sangri, normally any vegetable oil is used but we made it with coconut oil which is a much healthier alternative or use ghee. ker sangri can be served with bajra roti, phulka or chawal. Enjoy ker sangri recipe | Rajasthani ker sangri sabzi | traditional ker sangri | with step by step photos. | [To make ker sangri sabzi, clean and soak the ker and sangri separately for 8 hours or overnight., Drain and wash again till clean., Combine the ker, sangri and salt along with 2 cups of water in a pressure cooker, mix well and pressure cook for 1 whistle., Allow the steam to escape before opening the lid. Drain the water and keep aside., Heat the oil in a broad non-stick pan, add the carom seeds, asafoetida and red chillies and sauté on a medium flame for 30 seconds., Add the cooked ker-sangri, turmeric powder, chilli powder, coriander powder, dried mango powder, raisins, dahi and a little salt, mix well., Cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve ker sangri sabzi immediately.] | [Energy, 78 cal, Protein, 0.3 g, Carbohydrates, 1.8 g, Fiber, 0.1 g, Fat, 7.8 g, Cholesterol, 0.6 mg, Sodium, 1 mg] | ker-sangri-3637r |
| rcp41975 | Kerala Parippu, Kerala Dal, Onam Recipe | Lunch | NA | [yellow moong dal (split yellow gram), turmeric powder (haldi), coconut oil, mustard seeds ( rai / sarson), curry leaves (kadi patta), dry red chillies (pandi), sliced onions, grated coconut, cumin seeds (jeera), onions] | 10 mins | 33 mins | [South Indian Curries / Sabzis, Kerala Cuisine, Popular Dals from all over India, Onam recipes, Kerala Onam Sadya, Pressure Cooker, Non-stick Pan, Dal for lunch, Indian lentils for lunch] | 4Makes 4 servings | Kerala | Simple yet rich, the Kerala Parippu is something beyond explanation – an experience to be savoured. This authentic Kerala dal recipe uses common, everyday ingredients, yet it is addictively tasty when had with freshly steamed rice ! Cooked moong dal is flavoured with a paste of coconut and onions, and a traditional tempering made in coconut oil. This gives the Kerala Parippu an energetic flavour and enticing aroma. Nonetheless it is very easy to make, and can easily be included in your everyday cooking plans. You can also try making the Kadala Curry and Bhindi Onion Stir-Fry . | [Combine the dal, turmeric powder and 1 cup of water in a pressure cooker, mix well and cook on a medium flame for 6 whistles., Allow the steam to escape before opening the lid., Add ½ cup of water and mix well using a whisk till smooth., Transfer the dal mixture, prepared paste, salt and ¾ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 7 minutes, while stirring occasionally. Keep aside., Heat the coconut oil in a small non-stick pan, add the mustard seeds, curry leaves and red chillies and sauté on a medium flame for few seconds., Add the onions and sauté on a medium flame for 4 to 5 minutes, till golden brown in colour., Pour it over the prepared dal mixture, mix well., Serve immediately.] | [Not Given] | kerala-parippu-kerala-dal-onam-recipe-41975r |
| rcp4786 | Kerala Style Tomato Dal | NA | Vegan | [chopped tomatoes, toovar (arhar) dal, turmeric powder (haldi), salt, slit green chillies, grated jaggery (gur), grated coconut, whole dry kashmiri red chilli, cumin seeds (jeera), water, oil, mustard seeds ( rai / sarson), whole dry kashmiri red chilli, curry leaves (kadi patta), chopped onions] | 10 mins | 35 mins | [Popular Dals from all over India, Celebration Dals, Pressure Cooker, Non-stick Pan, Quick Dals / quick Kadhis, Vegan, Indian Pulses] | 4Makes 4 servings | Indian | This dal brings in a distinct south Indian flavor to the table. Toovar dal is cooked with a ground paste of coconut, red chilies and jeera, while tomatoes and jaggery enhance the flavor. Don’t forget to temper the dal with curry leaves and mustard seeds. Tastes awesome with steamed rice! | [Clean, wash and soak the dal in enough water for 30 minutes. Drain and keep aside., Combine the dal, turmeric powder, salt and 3 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Whisk well, add the green chillies, tomatoes, jaggery, prepared paste and 1 cup of water, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Keep aside., For the tempering, heat the oil in a deep non-stick pan and add the mustard seeds., When the seeds crackle, add the dry red chilli and curry leaves and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 1 to 2 minutes., Add this tempering to the prepared dal and little salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve hot.] | [Not Given] | kerala-style-tomato-dal-4786r |
| rcp30935 | Kesar Chandan Sherbat | NA | NA | [sandalwood (chandan), saffron (kesar) strands, lemon juice, sugar, cardamom (elaichi) powder, salt, ice-cubes] | 10 mins | 3 mins | [Mughlai Drinks] | 6Makes 6 glasses. | NA | Saffron is one of the most expensive ingredients available today. And with enough good reason! Its rich flavour can transform any dish instantly. It was abundantly used by the Mughlai in a variety of dishes. Here saffron has been combined with the cooling and highly scented sandalwood a truly magnificent combination! | [Rub the sandalwood piece with a little water on a rough surface till you get 1½ teaspoon of paste. Keep aside., Heat the saffron in a small bowl with a little warm water and rub until it dissolves., Transfer the saffron mixture to a larger bowl, add the sandalwood paste, lemon juice, sugar, cardamom powder and salt and mix well., Pour into 6 individual glasses and serve topped with crushed ice-cubes.] | [Energy, 75 cal, Protein, 0.2 g, Carbohydrates, 18.1 g, Fiber, 0.3 g, Fat, 0.2 g, Cholesterol, 0 mg, Vitamin A, 0 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 7.8 mg, Folic Acid, 0 mcg, Calcium, 14 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0 mg, Potassium, 54 mg, Zinc, 0 mg] | kesar-chandan-sherbat-30935r |
| rcp4007 | Kesar Elaichi Ice Cream | NA | NA | [saffron (kesar) strands, cardamom (elaichi) powder, milk, milk powder, cornflour, sugar, fresh cream] | 10 mins | 9 mins | [Comfort Foods, Traditional Indian Mithai, Indian Ice Creams, Indian Party, Desserts for Entertaining, Refrigerator, Comfort Food Cakes, Ice Creams] | 6Makes 6 servings | Indian | Rich and lusciously textured ice-cream made of the perfect combination of milk, milk powder and cream is sweetened just right and perked up with two of India’s most favourite and traditional flavours – kesar and elaichi. Popularly used in everything from kheer to sweets and milk shakes, these fantastic desi flavours make this ice-cream appeal to all, including elders! Enjoy it after a hearty meal, and lose yourself in its rich aroma and indulgent texture. | [Combine 1 cup of milk, milk powder and cornflour in a bowl and mix well using a whisk. Keep aside., Dissolve the saffron in ¼ cup of warm milk and keep aside., Combine the remaining ¾ cup of milk, sugar, saffron-milk mixture and cardamom powder, mix well in a deep non-stick pan and cook on a medium flame for 4 minutes, while stirring occasionally., Add the milk, milk powder and cornflour mixture, mix well and cook on a medium flame for 4 to 5 minutes, while stirring continuously., Allow the mixture to cool completely., Once cooled, add the fresh cream, mix well and pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set., Pour the mixture into a mixer and blend till smooth., Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set., Scoop and serve immediately.] | [Energy, 289 cal, Protein, 8.2 g, Carbohydrates, 28.1 g, Fiber, 0.2 g, Fat, 14.5 g, Cholesterol, 10.7 mg, Sodium, 18.6 mg] | kesar-elaichi-ice-cream-4007r |
| rcp3430 | Kesar Elaichi Mango Murabba | NA | NA | [raw mango, peeled and cubed, sugar, cinnamon (dalchini), cloves (laung / lavang), cardamom (elaichi), saffron (kesar) strands] | 15 mins. | 30 mins. | [Pickles / Achar, Sugar Based Pickles] | 3Makes 3 cups. (42 tbsp ) | NA | This murabba is a preserve of raw mangoes in a thick sugar syrup which is flavoured with cinnamon, cloves and cardamom. Saffron which is the aristocrat of all spices, provides a rich golden colour to the murabba. Enjoy this murabba with stuffed rotis, khakhras or a spicy vegetable. | [Heat 1 cup of water in a pan, add the mango pieces and cook uncovered for 4 to 5 minutes until the mango pieces are soft. Drain and keep aside the mango pieces and the mango stock separately., In a pan, combine the sugar, the mango stock and ½ cup of water and cook until the sugar has dissolved while stirring occasionally., Add the mango pieces, cinnamon and cloves to the sugar syrup and cook over a slow flame till the syrup is of two string consistency., Remove from the fire, add the cardamom seeds and saffron and mix well., Cool completely. Bottle in a sterilised glass jar and store refrigerated for upto 6 months.] | [Energy, 47 cal, Protein, 0.1 g, Carbohydrates, 11.7 g, Fiber, 0.3 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 0.3 mg] | kesar-elaichi-mango-murabba-3430r |
| rcp2857 | Kesar Kulfi Falooda | NA | Veg | [saffron (kesar) strands, milk, cornflour, milk, sugar, cardamom (elaichi) powder, rose syrup, soaked falooda sev, rose syrup, chopped mixed nuts] | 15 mins | 23 mins | [Punjabi Sweets, Kulfi, No Cooking Veg Indian, Quick 5 Ingredients, Calcium Rich Desserts, 5 Ingredients Desserts] | 4Makes 4 servings | Punjabi | Rich creamy kulfi topped with falooda and rose syrup is a dessert which finds a place at every Indian buffet counter. Kulfi is our very own Indian ice-cream made from thickened and reduced milk flavoured with saffron and cardamom. Falooda is fresh cornflour "sev" (vermicelli). Kulfi falooda are almost synonymous and make perfect dessert mates. You will find ready dried falooda in the market which has to be rehydrated before use. But of course, nothing is as good as making it yourself! | [Combine the saffron and warm milk in a small bowl, mix well and keep aside., Combine the cornflour and ¼ cup of milk in a bowl, mix well and keep aside., Heat the remaining milk in a deep non-stick pan and boil on a medium flame for 3 minutes, while stirring occasionally., Add the cornflour-milk mixture and sugar, mix well and cook on a medium flame for 20 minutes, while stirring continuously and scrapping the sides., Switch off the flame and allow the mixture to cool completely., Once cooled, add the saffron-milk mixture and cardamom powder and mix well., Pour the mixture into 4 kulfi moulds and freeze overnight., To unmould, rub a kulfi mould in between your palms for 1 to 2 minutes and then unmould it with the help of a fork., Cut a kulfi into 6 equal portions., Pour 1 tbsp of rose syrup in a serving glass and add ¼ cup falooda sev over it., Arrange the kulfi pieces evenly over the falooda sev., Drizzle a little rose syrup and top it with 1 tbsp mixed nuts., Repeat steps 1 to 5 to make 3 more kulfi falooda., Serve immediately.] | [Energy, 569 cal, Protein, 15.4 g, Carbohydrates, 66.1 g, Fiber, 4.3 g, Fat, 22 g, Cholesterol, 36 mg, Sodium, 61.7 mg] | kesar-kulfi-falooda-2857r |
| rcp2031 | Kesar Malai Kulfi | NA | NA | [milk, saffron (kesar) strands, cornflour, sugar, cardamom (elaichi) powder] | 10 mins | 31 mins | [Traditional Indian Mithai, Kulfi, Desserts for Entertaining, Refrigerator] | 8Makes 8 kulfis | Indian | Traditional Kesar Malai Kulfi, with the unadulterated aroma of condensed milk and spices is truly a treat for your senses. The rich flavour and fragrance imparted by saffron and cardamom linger in your taste buds for a long time after you have finished this refreshing dessert, making this the perfect ‘ice-cream’ for the desi food lover. | [In a small bowl, soak the saffron in a little warm milk, mix well and keep aside., Dissolve the cornflour in 2 tbsp of water, mix well and keep aside., Heat the milk in a deep non-stick pan and boil on a medium flame for 6 minutes, while stirring occasionally., Add the cornflour-water mixture and sugar, mix well and cook on a slow flame for 25 minutes, while stirring occasionally and scrapping the sides., Switch off the flame and allow the mixture to cool completely., Once cooled, add the saffron-milk mixture and cardamom powder and mix well., Pour into 8 kulfi moulds and freeze overnight., To unmould, allow the moulds to remain outside the refrigerator for 5 minutes and then unmould by inserting a wooden skewer stick or a fork in the centre of the kulfi and pulling it out., Serve immediately.] | [Energy, 178 cal, Protein, 5 g, Carbohydrates, 17 g, Fiber, 0.2 g, Fat, 7.4 g, Cholesterol, 18 mg, Sodium, 21.5 mg] | kesar-malai-kulfi-2031r |
| rcp4103 | Kesar Malai Kulfi, Saffron Kulfi | NA | NA | [saffron (kesar) strands, milk, cornflour, milk, sugar, cardamom (elaichi) powder] | 5 mins | 31 mins | [Traditional Indian Mithai, Kulfi, Raksha - Bandhan, Mother's Day, Father's Day, Children's Day, Indian Party] | 8Makes 8 kulfis | Indian | Cold though it is, kulfi has a way of warming your heart, perhaps due to the spicy overtones of saffron and cardamom or the intense richness of freshly condensed milk. Kesar Malai Kulfi is one of the perfect desserts to serve at any gathering because it is unconditionally loved across generations! | [Combine the saffron and the warm milk in a small bowl, mix well and keep aside., Combine the cornflour and 2 tbsp of water in a bowl, mix well and keep aside., Heat the milk in a deep non-stick pan and boil on a medium flame for 6 minutes, while stirring occasionally., Add the cornflour-water mixture and sugar, mix well and cook on a slow flame for 25 minutes, while stirring occasionally and scrapping the sides., Switch off the flame and allow the mixture to cool completely., Once cooled, add the saffron-milk mixture and cardamom powder and mix well., Pour the mixture into 8 kulfi moulds and freeze overnight., To unmould, allow the moulds to remain outside the freezer for 5 minutes and then unmould by inserting a wooden skewer stick or a fork in the centre of the kulfi and pulling it out., Serve immediately.] | [Energy, 181 cal, Protein, 5.1 g, Carbohydrates, 17.1 g, Fiber, 0.2 g, Fat, 7.5 g, Cholesterol, 18.3 mg, Sodium, 21.8 mg] | kesar-malai-kulfi-saffron-kulfi-4103r |
| rcp40033 | Kesar Peda | NA | NA | [saffron (kesar) strands, crumbled mawa (khoya), milk, powdered sugar, cardamom (elaichi) powder] | 5 mins | 10 mins | [Rajasthani Mithai, Sweets, Comfort Foods, Peda, Ladoo collection, Diwali, Raksha - Bandhan, Mahashivaratri, Janmashtami] | 16Makes 16 pedas | Rajasthani | kesar peda recipe | instant kesar peda | quick and easy peda recipe | kesar mawa peda | with 26 amazing images. kesar peda recipe | instant kesar peda | quick and easy peda recipe | kesar mawa peda is a rich Indian sweet which is often enjoyed at festivals across the country. Learn how to make kesar mawa peda. To make kesar peda, combine the saffron and milk in a small bowl, mix very well and keep aside. Put the mawa in a hot broad non-stick pan and cook on a medium flame for 7 to 8 minutes, while stirring continuously. Transfer the mixture into a thali, spread it evenly and keep aside to cool for 20 minutes. Add the sugar, cardamom powder and saffron-milk mixture and mix gently with hands. Cover with a cling wrap and refrigerate the mixture for 30 minutes. Mix well and knead into a dough. Divide the mixture into 16 equal portions and shape each portion into a flat round of 376 mm. (1½”) diameter. Place a few saffron strands on each peda and press down gently. Again cling wrap and refrigerate for 6 hours or till the pedas are firm. Serve or store the kesar peda in an air-tight container and refrigerate. Instant kesar peda has a characteristic opulence about it, with the dominant flavours of saffron and cardamom lacing the intense richness of mava. By using readymade mava we have brought down the cooking time required to make this traditional mithai. You still have to plan ahead when you want to prepare this, as it requires 6 hours of cooling. To get the perfect colour of quick and easy peda recipe recipe like the ones available in the market, choosing and buying a good quality of saffron is a must. If you wish, you can also add 1 to 2 drops of edible yellow food colour. This traditional kesar mawa peda charm is sure to please every generation of Indians! Make in advance and sit back and enjoy with your friends and family after a hearty meal and take back sweet memories. Tips for kesar peda. 1. Store kesar peda in an airtight container in the fridge. Stays good for stays for 2 days. We have kept some foil at the base to prevent the peda from sticking to the box. 2. Roll each portion into a ball. Then flatten it slightly in between your palms. Shape each portion into a round flat 376 mm. (1½”) diameter circle. You can make a criss cross pattern on the instant mava peda with the help of a knife, fork or thread to make it look good. 3. Mix gently with your hands and our mixture for Kesar Peda is ready. Mixing gently with your hands is important else the ghee from mawa can separate out. 4. Add 1/2 cup powdered sugar. We are using powdered sugar as this will spread evenly through the peda. You can increase or decrease the quantity as per your preference. 5. Cover with a cling wrap. Refrigerate the Kesar Peda mixture for 30 minutes. This makes the process of shaping the pedas easier. You can also try your hand at other saffron based treats like the kesar pista biscuit and Kesari Milk. Enjoy kesar peda recipe | instant kesar peda | quick and easy peda recipe | kesar mawa peda | with step by step photos. | [To make kesar peda combine the saffron and milk in a small bowl, mix very well and keep aside., Put the mawa in a hot broad non-stick pan and cook on a medium flame for 7 to 8 minutes, while stirring continuously., Transfer the mixture into a thali, spread it evenly and keep aside to cool for 20 minutes., Add the sugar, cardamom powder and saffron-milk mixture and mix gently with hands., Cover with a cling wrap and refrigerate the mixture for 30 minutes., Mix well and knead into a dough., Divide the mixture into 16 equal portions and shape each portion into a flat round of 376 mm. (1½”) diameter., Place a few saffron strands on each peda and press down gently., Again cling wrap and refrigerate for 6 hours or till the pedas are firm., Serve or store the kesar peda in an air-tight container and refrigerate.] | [Energy, 93 cal, Protein, 3.6 g, Carbohydrates, 9 g, Fiber, 0 g, Fat, 4.7 g, Cholesterol, 0.1 mg, Sodium, 0.1 mg] | kesar-peda-40033r |
| rcp42222 | Khada Pav Bhaji, Restaurant Style Pav Bhaji | Dinner | NA | [butter, garlic (lehsun) paste, chopped onions, chopped tomatoes, chopped capsicum, boiled cauliflower florets, boiled green peas, boiled potato cubes, chilli powder, pav bhaji masala, turmeric powder (haldi), salt, chopped coriander (dhania), lemon juice, butter, pav bhaji masala, ladi pavs, chopped onions, lemon wedges] | 20 mins | 15 mins | [different kinds of pav bhaji, Non-stick Pan, Birthday Party Main Dishes, Kitty Party Snacks, Indian Travel Food Sabzi, Dinner Sabzi] | 4Makes 4 servings | Indian | ‘Khada’ mean whole and not mashed, which explains the difference between this and the regular pav bhaji. Although it has the same tongue-tickling and invigorating taste, the veggies are not mashed to a pulp in this variant. This gives a different consistency and mouth-feel to the dish, while also letting you enjoy the singular taste of each veggie that goes into the bhaji. While making this, make sure you just lightly mash the cooked veggies once or twice and not much, because then you will not get the authentic taste and texture. Make sure you heat the khada bhaji well before serving it with buttered and roasted pavs. You can also try other recipes like Tava Pulao or Masala Pav . | [Heat the butter in a deep non-stick pan, add the garlic paste and onions and sauté on a medium flame for 2 minutes., Add the capsicum and tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the cauliflower, green peas, potatoes, chilli powder, pav bhaji masala, turmeric powder, salt and 1 cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while mashing it lightly with a masher. Do not mash it too much as we need whole vegetables., Switch off the flame, add the coriander and lemon juice and mix well. Keep aside., Slit all the ladi pavs., Heat 1 tbsp of butter in a non-stick tava (griddle) , put ½ tsp pav bhaji masala, place 2 slit ladi pavs on it and cook on a medium flame till it turns golden brown in colour from both the sides., Repeat step 2 to cook 6 more ladi pavs in 3 more batches., Just before serving, re-heat the khada bhaji and serve with pavs, onions and lemon wedges.] | [Energy, 411 cal, Protein, 9.3 g, Carbohydrates, 58.8 g, Fiber, 3.8 g, Fat, 15.4 g, Cholesterol, 45 mg, Sodium, 166.5 mg] | khada-pav-bhaji-restaurant-style-pav-bhaji-42222r |
| rcp22265 | Khajur Imli ki Chutney | NA | NA | [deseeded dates (khajur), tamarind (imli), grated jaggery (gur), chilli powder, cumin seeds (jeera) powder, salt] | 10 mins | 10 mins | [Chaat, different kinds of Indian chutney, Mixer, Quick Chutneys] | 2Makes 2 cups (42 tbsp ) | Indian | khajur imli ki chutney | date and tamarind chutney | pressure cooked meethi chutney | homemade khajur imli ki chutney | with amazing 16 images. khajur imli ki chutney is also known as date and tamarind chutney. Can't imagine a chaat without this khajur imli ki chutney as it adds its unique sweet and sour taste and makes it flavourful. khajur imli ki chutney is a sweet and tangy condiment or chutney had with Indian chaats. It is made with Seedless Dates, Jaggery and Tamarind. pressure cooked meethi chutney is super quick and easy to make as we have cooked everything together in a pressure cooker. You can use seedless tamarind to make the process even quicker. You can also make date and tamarind chutney in a saucepan if you do not wish to make it in a pressure cooker. It is used in most Indian chaat recipes like Bhel Puri, Sev Puri, papdi chaat and ragda pattice. The sweetness to the chaat comes from khajur imli ki chutney, it balances the spice, which results in chaat to be sweet and spicy. Deep fried Indian snacks like pakodas, samosa, batata vada use Khajur imli chutney as a dip. Our Khajur imli chutney is easy and quick to make as we have used deseeded dates and tamarind and then pressure cooked it. We even get ready made chutney’s in the market but the homemade meetha chutney tastes excellent!! So make it at home and you can store khajur imli chutney in an air-tight container in the refrigerator, and freeze it. Make this Khajur imli chutney in bulk. This chutney is perfect for an Indian freezer recipe which stays good for 3 months. Learn to make khajur imli ki chutney | date and tamarind chutney | pressure cooked meethi chutney | homemade khajur imli ki chutney with detailed step by step photos below. | [To make khajur imli ki chutney, wash the dates and tamarind and put them in a pressure cooker., Add the jaggery and 1 cup of water and pressure cook for 2 whistles., Allow the steam to escape and then blend in a mixer to a smooth paste., Strain the mixture through a sieve., Add 1½ cups of water, chilli powder, cumin seeds powder and salt and mix well., Refrigerate the khajur imli ki chutney and use as required.] | [Energy, 12 cal, Protein, 0 g, Carbohydrates, 2.9 g, Fiber, 0.3 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | khajur-imli-ki-chutney-22265r |
| rcp33328 | Khajur Imli Ki Chutney ( Non- Fried Snacks ) | NA | NA | [dates (khajur), tamarind (imli), grated jaggery (gur), chilli powder, cumin seeds (jeera) powder, salt] | 10 mins | 25 mins | [Mughlai, Side Dishes] | 2Makes 2.5 cups (35 tbsp ) | NA | Khajur imli ki chutney, this iron-rich chutney is a traditional and very common one, but never fails to impress. It is a safe bet to serve during any party as you can be sure your guests will like it. | [Clean and wash the dates and tamarind., Add the jaggery and 1 cup of water and pressure cook for 2 whistles., Allow the steam to escape and blend in a mixer to a smooth paste., Strain the mixture through a sieve., Add 1 cup of water, chilli powder, cumin seeds powder and salt and mix well. Use as required. Store refrigerated.] | [Energy, 14 cal, Protein, 0.1 g, Carbohydrates, 3.5 g, Fiber, 0.3 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | khajur-imli-ki-chutney--non--fried-snacks--33328r |
| rcp2796 | Khajur Imli ki Chutney, Sweet Tamarind Chutney | NA | NA | [dates (khajur), tamarind (imli), grated jaggery (gur), chilli powder, asafoetida (hing), salt] | 10 mins | 25 mins | [Punjabi Raita | Punjabi Chutney | Achar, different kinds of Indian chutney, Mixer, Quick Chutneys] | 1Makes 1 cup (14 tbsp ) | Punjabi | khajur imli chutney recipe | date tamarind chutney | meetha chutney for chaats | sweet tamarind chutney | with amazing 8 images. khajur imli chutney has a sweet and sour chutney blend which spruces up almost all chaat recipes. Date tamarind chutney is a very famous condiment used in chaats and also as a dip. Making this khajur imli chutney is super easy! I learned meetha chutney for chaats watching my mother make it. We have de-seeded the khajur and combined them with jaggery, imli, hing and red chili powder and simmered it for 20-25 minutes, you can also pressure cooker if you wish to. Further, we have strained it and our meetha chutney for chaats is ready for use. The addition of jaggery makes the khajur imli chutney sweeter, but you may omit it if you prefer a more tangy flavour. An essential accompaniment to most chaats, this khajur imli chutney can be stored refrigerated for upto a month and deep frozen for more than 6 months. Check out our huge collection of more than 250+ chutney recipes to make varieties of homemade chutney. Enjoy khajur imli chutney recipe | date tamarind chutney | meetha chutney for chaats | sweet tamarind chutney | with detailed step by step photos below. | [To make khajur imli ki chutney, clean and wash the dates and the tamarind., Combine the dates, tamarind and all the remaining ingredients and 1½ cups of water in a saucepan and simmer for 20 to 25 minutes., Cool slightly and blend in a mixer to a smooth paste and strain the mixture using a sieve., Use the khajur imli ki chutney as required or store refrigerated.] | [Energy, 36 cal, Protein, 0.1 g, Carbohydrates, 8.7 g, Fiber, 0.8 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | khajur-imli-ki-chutney-sweet-tamarind-chutney-2796r |
| rcp571 | Khajur Imli ni Chutney ( Gujarati Recipe) | NA | NA | [deseeded dates (khajur), tamarind (imli), grated jaggery (gur), chilli powder, cumin seeds (jeera) powder, salt] | 10 mins | 10 mins | [Gujarati Kachumber / Chutneys / Achar, Jain Pickles / Chutneys / Raita / Salad, Frozen Foods, Indian Freezer Recipes, different kinds of Indian chutney, Mixer, Quick Chutneys] | 2Makes 2 cups (35 tbsp ) | Gujarati | khajur imli ki meethi chutney recipe | Gujarati khajur imli ki chutney | quick sweet chutney for chaats and snacks | quick and easy tamarind chutney | khajur imli ki meethi chutney is a must have chutney when you are planning for chaat and snack party. Learn how to make quick and easy tamarind chutney. To make khajur imli ki meethi chutney, clean and wash the dates and the tamarind. Combine the dates, tamarind, jaggery and 1 cup of water in a pressure cooker and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Cool slightly and blend in a mixer to a smooth paste and strain the mixture using a sieve. Add 1 cup of water, chilli powder, cumin seeds powder and salt, and mix well. Use as required or store refrigerated. The smell of sweet chutney itself reminds us of chaats and makes us drool. This quick sweet chutney for chaats and snacks is made predominantly with dates and small quantities of tamarind. The roadside vendors usually have the dominance of tamarind instead. Try this chutney which is healthier instead! The use of cumin seeds powder in this quick and easy tamarind chutney is a pick-me-up flavour. If you wish you can further also add coriander powder. Keep this handy at home, as it can also be used in many recipes. It can last for 2 to 3 months or more if stored in the deep-freezer. Farsans, or snacks, are incomplete without this popular Gujarati khajur imli ki chutney. So, keep it handy for use in recipes like Ragda Patties and Dakor na Gota. This chutney is sure to add a new dimension to any chaat or snack. Tips for khajur imli ki meethi chutney. 1. Buy good quality dates. While buying fresh dates, select those that are smooth-skinned, glossy and plump. Avoid dates that are broken, cracked, dried, shrivelled or sour-smelling. 2. Try and remove all the seeds of the tamarind so blending in a mixer becomes easier. 3. Ensure to cool the chutney well before storing in the deep-freezer. Enjoy khajur imli ki meethi chutney recipe | Gujarati khajur imli ki chutney | quick sweet chutney for chaats and snacks | quick and easy tamarind chutney | with images below. | [Clean and wash the dates and the tamarind., Combine the dates, tamarind, jaggery and 1 cup of water in a pressure cooker and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Cool slightly and blend in a mixer to a smooth paste and strain the mixture using a sieve., Add 1 cup of water, chilli powder, cumin seeds powder and salt, and mix well., Use as required or store refrigerated.] | [Energy, 14 cal, Protein, 0.1 g, Carbohydrates, 3.5 g, Fiber, 0.3 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | khajur-imli-ni-chutney--gujarati-recipe-571r |
| rcp42782 | Khajur Mishti Doi, Healthy Bengali Sweet | NA | NA | [dates (khajur), cow's milk, whisked curds (dahi), saffron (kesar) strands] | 2 mins | 10 mins | [Bengali Sweets, Dry Fruit Flavours, Traditional Indian Mithai, Low Cal Sweets / Desserts, Dussehra recipes | Dussehra Sweets, Raksha - Bandhan, Mother's Day] | 5Makes 5 servings | Bengali | khajur mishti doi | healthy mishti doi with dates | healthy Bengali sweet | with 14 amazing images. Khajur mishti doi is a healthy twist to the traditional Bengali sweet. As the name says healthy mishti doi with dates, is devoid of refined and sugar and made with dates. Learn how to make healthy Bengali sweet. To make Khajur mishti doi, you need to soak the dates in warm water for about half an hour. Then drain the water, deseed the dates and combine with water to make a smooth puree. Then boil the milk for 8 to 10 minutes and after cooling it slightly add the dates puree and curd for the mishiti doi to set. Pour into individual serving glasses or cups of your choice and allow it to set for 5 hours. Cooling milk in this healthy Bengali sweet for 10 minutes after boiling is very important as curd added in hot milk will not set the mishiti doi well. Similarly soaking the dates in the beginning in hot water is also important to get a uniform smooth dates puree and thus a smooth mishiti doi. Healthy mishti doi with dates has been made with cow’s milk as it has slightly lower fat content than full-fat milk. If you wish you can make this sweet with low-fat milk also. That will bring down the fat content to almost nil. Turn to about half a portion of this comparatively healthy Indian sweet to satisfy your sweet tooth. You will not load your body with refined sugar and thus avoid inflammation too with this khajur mishti doi. While heart patients and others aiming to eat healthy sweet can include this healthy mishti doi with dates as an occasional treat, diabetics should avoid it because of the addition of dates. Kids also need not hesitate to indulge in this sweet delicacy. Enjoy khajur mishti doi | healthy mishti doi with dates | healthy Bengali sweet | with step by step photos. | [To make khajur mishti doi, combine the dates and enough hot water in a bowl, cover with a lid and keep it aside for 30 minutes., Drain, deseed the dates and put in a mixer jar., Add ¼ cup of water and blend well till smooth. Keep aside., Put the milk in a deep non-stick pan, mix well and boil on a medium flame for 8 to 10 minutes, while stirring occasionally., Cool slightly for approx. 10 minutes, while stirring occasionally., Add the dates puree and whisk well. Keep aside., Put the curds in a deep bowl and whisk well., Pour the milk-dates mixture in it and whisk very well., Pour the mixture into 5 individual cups or bowls, cover with a lid and keep aside in a warm place for atleast 8 to 10 hours or till set., Refrigerate the khajur mishti doi for atleast 1 hour and serve chilled garnished with saffron strands.] | [Energy, 116 cal, Protein, 3.7 g, Carbohydrates, 15.6 g, Fiber, 1.3 g, Fat, 4.3 g, Cholesterol, 0.5 mg, Sodium, 74 mg] | khajur-mishti-doi-healthy-bengali-sweet-42782r |
| rcp35900 | Khakhra ( Whole Wheat) | BreakFast | NA | [whole wheat flour (gehun ka atta), salt, oil, whole wheat flour (gehun ka atta), ghee] | 5 mins | 30 mins | [Gujarati Dry Snacks, Gujarati Breakfast, Breakfast Khakhras, School Time Snacks, Tava, Healthy Indian Acidity recipes, Diabetic Breakfast] | 6Makes 6 khakras | Gujarati | whole wheat khakhra | Gujarati whole wheat khakhra | healthy whole wheat khakhra | with 14 amazing images. whole wheat khakhra, a famous Gujarati dry snack is made from whole wheat flour, salt, oil and water. The dough is rolled out and cooked on a tava with pressure applied till crisp. For a healthy quick snack idea, we like whole wheat khakhra as it is made out of 100% whole wheat flour. Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Whole wheat flour is rich in phosphorus which is a major mineral which works closely with calcium to build our bones. Gujarati whole wheat khakhras are are healthy, quick to make and go with curds, chutney, Jeera Aloo and Methia Keri, Koro Sambhar. Basically healthy whole wheat khakhra is a crispy version of Indian roti. Enjoy how to make whole wheat khakhra | Gujarati whole wheat khakhra | healthy whole wheat khakhra recipe with detailed step by step photos below. | [To make the whole wheat khakhras, combine the whole wheat flour, salt and oil in a deep bowl and knead into a soft dough using enough water. Cover it with a lid and keep aside for 15 minutes., Divide the dough into 6 equal portions., Roll a portion of the dough into a 200 mm. (8") diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and place a roti on it and cook on both sides for a few seconds., Apply ¼ tsp ghee on each side and cook on a slow flame until crisp using little pressure with help of a muslin cloth or with a khakhra press., Repeat steps 3 to 5 to make 5 more whole wheat khakhras., Allow the whole wheat khakhras to cool completely and store in an air-tight container.] | [Energy, 119 cal, Protein, 2.6 g, Carbohydrates, 15.7 g, Fiber, 2.6 g, Fat, 5.4 g, Cholesterol, 0 mg, Sodium, 4.3 mg] | khakhra--whole-wheat-35900r |
| rcp43009 | Khakhra Chaat | Snacks | NA | [ghee sada khakhra, tomato ketchup, chopped onions, chopped capsicum, chopped tomatoes, boiled sweet corn kernels (makai ke dane), salt, chaat masala, dry red chilli flakes (paprika), grated processed cheese, nylon sev, chopped coriander (dhania)] | 20 mins | 0 mins | [Gujarati Farsans, Quick Evening Snacks, Indian Snacks for Entertaining, Chaat, Evening Tea Snacks, High Tea Party, Snack Recipes for Kids] | 4Makes 4 servings | Gujarati | khakhra chaat recipe | masala khakhra chaat | cheese khakhra chaat | with 20 amazing images. Khakras are very popular as a snack in Gujarati home and are now readily available in the market. cheese khakra chaat is an interesting variation to this basic khakra whih can made in less than 10 minutes. Learn how to make khakhra chaat recipe | masala khakhra chaat | cheese khakhra chaat | khakra chaat recipe is a chaat made with sada ghee khakra topped with healthy crunchy vegggies, chutneys and chatpata masalas. Make this refreshing chaat for an evening snack or as a party appetizer. Chaats are something, you always feel excited about. Khakra is known across the country for its crispiness and is completely a healthy snack to munch on when you feel a little hungry. khakra chaat recipe is a quick, crispy, tasty, and healthy chat recipe making it a very refreshing snacks. Tips to make khakra chaat: 1. You can use any other flavoured khakra of your choice. 2. You can also bake this khakra chaat. 3. Instead of mozzarella cheese you can use grated processed cheese also. Enjoy khakhra chaat recipe | masala khakhra chaat | cheese khakhra chaat | with detailed step by step photos. | [To make khakhra chaat, take a ghee sada khakhra and place on a clean, dry surface., Put 1 tsp green chutney and ½ tbsp tomato ketchup and spread it evenly., Top it with 1 tbsp finely chopped onions, 1 tbsp finely chopped capsicum, ½ tbsp finely chopped tomatoes and 1 tbsp boiled corn., Sprinkle little salt, chaat masala and chilli flakes evenly over it., Finally sprinkle 2 tbps grated cheese, 1 tbsp sev and 1 tsp finely chopped coriander evenly over it., Repeat steps 1 to 5 to make 3 more khakhra chaat., Serve the khakhra chaat immediately.] | [Energy, 201 cal, Protein, 10.2 g, Carbohydrates, 26 g, Fiber, 2.6 g, Fat, 7.8 g, Cholesterol, 18 mg, Sodium, 314.7 mg] | khakhra-chaat-43009r |
| rcp7597 | Khakhra Pizza | Snacks | NA | [whole wheat khakhras, butter, chopped onions, chopped capsicum, shredded cabbage, tomato salsa, salt, chopped tomatoes, chopped spring onions whites, chopped garlic (lehsun), green chilli paste, sugar, cumin seeds (jeera) powder, salt, dried oregano, grated processed cheese, chopped spring onion greens] | 10 mins | 4 mins | [Quick Evening Snacks, Evening Tea Snacks, Children's Day, Non-stick Pan, Monsoon Snacks, Evening Snacks] | 2Makes 2 khakhra pizzas | NA | khakhra pizza recipe | cheese khakhra pizza | quick khakhra pizza | quick snacks under 5 minutes | khakhra pizza are temptingly colourful, so no kid can say no to it! Learn how to make cheese khakhra pizza. Innovative to the core, there are many aspects that make the cheese khakhra pizza appealing to kids, and satisfying to moms too. Instead of a plain flour base, this khakhra pizza uses nutritious whole wheat khakhra. As the base is thin and crispy, it requires much less cheese than a traditional pizza. While fresh veggies like cabbage and capsicum add crunch to the topping, exotic tomato salsa brings in a flavourful punch to these quick khakhra pizza. Keep khakhras ready and make this khakhra pizza snack anytime of the day. To make khakhra pizza, use readymade khakhras. For the topping, heat the butter in a broad non-stick pan, add the onions, capsicum and cabbage and sauté on a medium flame for 2 minutes. Add the tomato salsa and salt mix well and cook on a medium flame for 2 more minutes. Just before serving, place a khakhra on a serving plate, spread half the topping over it and garnish it with 1 tbsp of and 1 tbsp of cheese and spring onion greens. Your quick snacks under 5 minutes is ready! Tips to make khakhra pizza. 1. Prefer to buy plain wheat flour khakhras and dwell into the flavours of the topping. You could follow our healthy whole wheat khakhra recipe. 2. Use colourful capsicum for added eye appeal. 3. Remember to serve them immediately, else they will turn soggy. Learn to make khakhra pizza recipe | cheese khakhra pizza | quick khakhra pizza | quick snacks under 5 minutes| with recipe and video below. | [Heat the butter in a broad non-stick pan, add the onions, capsicum and cabbage and sauté on a medium flame for 2 minute or till they turn translucent., Add the tomato salsa and salt mix well and cook for on a medium flame for 2 more minutes, while stirring occasionally., Divide the topping into 2 equal portions and keep aside., Just before serving, place a khakhra on a serving plate, spread 1 portion of the topping over it and garnish it with 1 tbsp of and 1 tbsp of cheese and spring onion greens., Repeat step 4 to make 1 more khakhra pizza., Serve immediately.] | [Energy, 60 cal, Protein, 2.2 g, Carbohydrates, 12.5 g, Fiber, 0.3 g, Fat, 1.1 g, Cholesterol, 0 mg, Sodium, 3.6 mg] | khakhra-pizza-7597r |
| rcp36412 | Khakhra with Sprouted Moong | BreakFast | Veg | [whole wheat khakhras, boiled sprouted moong (whole green gram), lemon juice, chilli powder, chopped coriander (dhania), salt] | 5 mins | 0 mins | [Gujarati Breakfast, Breakfast Khakhras, Indian Breakfast Recipes for Kids, Snack Recipes for Kids, Kids Weight Loss, Low Veg Glycemic Index, Healthy Snacky Meals] | 4Makes 4 servings | Gujarati | khakhra with sprouted moong recipe | moong with khakhra | healthy Indian breakfast | with 49 amazing images. khakhra with sprouted moong recipe | moong with khakhra | healthy Indian breakfast is a satiating breakfast which can be prepared in advance. Learn how to make moong with khakhra. To make khakhra with sprouted moong, combine all the ingredients in a deep bowl and toss well. Serve immediately to prevent it from getting soggy. This crunchy and tangy combination in the form of moong with khakhra is healthy, tasty and filling! Goes great for morning breakfast. However, you will have to prepare for it in advance. The khakhras made with whole wheat flour along with moong sprouts lend enough fibre to keep you satiated for long hours. Moong sprouts are also a wealth of other key nutrients like protein, calcium, magnesium, phosphorus and folate. Thus this khakhra with sprouted moong is worth a try! This healthy Indian breakfast is suitable for healthy individuals to diabetics and heart patients to weight watchers. It is easy to carry to work too! You can mix all the ingredients except khakhra in a bowl and pack the moong sprouts mixture and khakhra separately. Toss the two just before serving. Tips for khakhra with sprouted moong. 1. Besides whole wheat khakhra you can also try the other variants of khakhra from our collection like Jowar and Sesame Khakhra, Oats Methi Multiflour Khakhra, Bajra Methi Khakhras, Meethi Mugdi and Mini Nachni and Bajra Khakhra. 2. The moong sprouts should be just perfectly cooked. It should be done and yet crunchy. 3. Moong sprouts can be boiled and stored refrigerated the previous night too. 4. This breakfast has to be served immediately, else it might turn soggy. Enjoy khakhra with sprouted moong recipe | moong with khakhra | healthy Indian breakfast | with step by step photos. | [To make khakhra with sprouted moong, combine all the ingredients in a deep bowl and toss well., Serve immediately to prevent from getting soggy.] | [Energy, 128 cal, Protein, 6.1 g, Carbohydrates, 19.5 g, Fiber, 4.7 g, Fat, 3 g, Cholesterol, 0 mg, Sodium, 8.2 mg] | khakhra-with-sprouted-moong-36412r |
| rcp2843 | Khakra Chaat | Snacks | NA | [khakhras, chopped tomatoes, tomato pulp, oil, chopped onions, chopped garlic (lehsun), chopped green chillies, paneer (cottage cheese) cubes, boiled sweet corn kernels (makai ke dane), boiled green peas, sugar, chilli powder, dried oregano, salt, chopped coriander (dhania)] | 15 mins | 6 mins | [Starters / Snacks, Evening Tea Snacks, Non-stick Pan, Quick Snacks / Quick Starters] | 4Makes 4 plates | NA | Khakras are extremely popular snacks. They are nothing but thinly rolled out masala (or plain) chapatis which are made crisp over a tava (griddle). Khakras are readily available at most farsan shops and I get stumped at variety they come up with each time. The other day, I came across pav bhaji khakras, Punjabi masala khakra - the list was endless! You can however use the flavour you like the most or simply plain khakras or even tortilla chips! This recipe uses khakras (broken into pieces) topped with paneer, sweet corn and green peas tossed in an aromatic tomato topping. This is a recipe that the entire family will relish. It is elegant and truly simple to prepare! | [Heat the oil in a broad non-stick pan, add the onions, garlic and green chillies and sauté on a medium flame for 1 to 2 minutes., Add the fresh tomato pulp, mix well and cook on medium flame for 2 minutes, while stirring occasionally., Add the paneer, sweet corn kernels, green peas, tomatoes, sugar, chilli powder, oregano and salt, mix well and cook on medium flame for 2 minutes, while stirring occasionally., Remove from the flame and keep aside., Divide the khakhra pieces into 4 equal portions. Keep aside., Divide the tomato topping into 4 equal portions. Keep aside., Place a portion of the khakra pieces on a serving plate and top it with a portion of the tomato topping., Repeat step 3 to make 3 more plates., Serve immediately garnished with coriander.] | [Not Given] | khakra-chaat-2843r |
| rcp40376 | Khalo Dal | Lunch | NA | [chilkewali urad dal (spit black gram with skin), ghee, cinnamon (dalchini), cloves (laung / lavang), cumin seeds (jeera), chopped garlic (lehsun), chopped green chillies, chopped onions, ginger (adrak) paste, salt] | 10 mins | 16 mins | [Bengali Dals / Curry, Indian Party, Pressure Cooker, Pregnancy Folic Acid Rich, Low Cholesterol Subzis, Dals, Dal for lunch, Indian lentils for lunch] | 4Makes 4 servings | Bengali | khalo dal recipe | Bengali style chilkewali urad dal | healthy urad ki dal | with 23 amazing images. Khalo Dal a hearty lentil dish from Bengal which is rich in flavour, aroma and texture. Learn how to make khalo dal recipe | Bengali style chilkewali urad dal | healthy urad ki dal | Bengali style chilkewali urad dal is made using minimal ingredients available in all kitchens. It is made with minimum oil, to suit diabetics and weight-watchers, and despite its simplicity it has an irresistible flavour that makes you crave for more. healthy urad ki dal is a humble yet delectable lentil dish that embodies the essence of Bengali comfort food. It's a staple dish in Bengali cuisine, enjoyed for its earthy aroma, rich texture, and high nutritional value. khalo dal is a powerhouse of nutrients, rich in protein, fiber, iron, magnesium, and potassium. The black gram skin boosts antioxidants and dietary fiber, contributing to gut health and overall well-being. khalo dal recipe is typically served hot with steamed rice, roti, or it pairs well with various Bengali side dishes like Rosha (mixed vegetable curry), Aloo Posto (potato poppy seed curry), or Begun Bhaja (healthy brinjal snack). pro tips to make khalo dal: 1. Soaking the dal helps to soften it and reduce the cooking time. 2. You can also add other spices to your liking, such as garam masala, coriander powder, or red chilli powder. 3. Khalo dal is authentically made using chilkewali urad dal but you can also make it using split urad dal. Enjoy khalo dal recipe | Bengali style chilkewali urad dal | healthy urad ki dal | with detailed step by step photos. | [To make khalo dal recipe, combine the urad dal, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid. Whisk well and keep aside., Heat the ghee in a deep non-stick pan, add the cinnamon, cloves, cumin seeds and garlic. Sauté on a medium flame for a few seconds., Add the green chillies and onions and sauté on a medium flame for another 1 to 2 minutes., Add the ginger paste and sauté for a few seconds., Add the cooked dal, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally., Serve khalo dal recipe hot.] | [Energy, 131 cal, Protein, 7.1 g, Carbohydrates, 19 g, Fiber, 3.5 g, Fat, 2.9 g, Cholesterol, 0 mg, Sodium, 12 mg] | khalo-dal-40376r |
| rcp1474 | Khamiri Green Peas Puris | Snacks | NA | [plain flour (maida), whole wheat flour (gehun ka atta), sugar, ghee, dry yeast, salt, boiled and mashed green peas, ghee, cumin seeds (jeera), chilli paste, dried mango powder (amchur), chopped coriander (dhania), salt, plain flour (maida), ghee] | 20 mins | 30 mins | [Rajasthani Naashta, Rajasthani Roti / Puri / Paratha, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Puris, Deep Fry] | 8Makes 8 puris. (8 puri ) | Rajasthani | Khamiri green peas puri is a Rajasthani snack and a rather rich choice for that, since these puris have a scrumptious, semi-spicy green peas stuffing and are deep-fried in ghee. | [Sieve the flours and salt in a broad vessel., Make a well in the centre of the flour and add sugar and ghee in the centre and mix them well., Add the yeast to it, pour 5 tbsp of warm water over it and wait for 5 minutes or until bubbles appear on top., Combine the yeast mixture and flour, mix well and knead into a semi-soft dough, using enough water., Knead well for 5 minutes and cover and keep aside for 20 to 30 minutes or until the dough doubles in size., Once again knead the dough well and divide it into 8 equal portions. Keep aside., Heat the ghee in a non-stick pan and add the cumin seeds., When the seeds crackle, add all the remaining ingredients and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Divide the stuffing into 8 equal portions and keep aside., Roll out a portion of the dough into a 75 mm. (3”) diameter thick round using a little plain flour., Spread a portion of the stuffing in the centre, fold the edges towards the centre and seal well so the stuffing does not spill out. Roll out again into 100 mm. (4”) round using a little plain flour., Repeat steps 1 and 2 to make 7 more puris., Heat the ghee in a kadhai and deep-fry the puris, 1 to 2 at a time, till they turn golden brown in colour from both the sides., Serve immediately.] | [Energy, 174 cal, Protein, 4.5 g, Carbohydrates, 21.9 g, Fiber, 3.1 g, Fat, 7.7 g, Cholesterol, 0 mg, Sodium, 5.4 mg] | khamiri-green-peas-puris-1474r |
| rcp30965 | Khamiri Roti | Dinner | NA | [whole wheat flour (gehun ka atta), dry yeast, sugar, salt, whole wheat flour (gehun ka atta), butter] | 15 mins | 20 mins | [Mughlai Rotis, Naan, Indian Rotis, Naan / Kulchas, Baked, Indian Party, Oven, Rotis for dinner, Indian breads for dinner] | 8Makes 8 rotis | Indian | khamiri roti recipe | healthy fermented flatbread | Mughlai khameeri roti | khamiri roti made on tava | with 15 amazing images. khamiri roti is a type of Indian bread that is soft, fluffy, and slightly sour in taste. It is made with a combination of wheat flour, yeast and sugar, which gives it a unique texture and flavor. The dough is allowed to ferment for a few hours, which helps to develop the characteristic tangy flavor of the bread. khamiri roti is typically cooked on a griddle or tawa, where it puffs up beautifully and develops a slightly crispy exterior. It is often served with a variety of curries, dals, and other dishes, making it a popular choice for meals in North India. The name "khamiri" is derived from the Urdu word "khameer," which means yeast. This bread is a favorite among many people for its soft and pillowy texture, as well as its ability to soak up the flavors of the dishes it is served with. khamiri roti tastes great with nearly any sabzi and can even be eaten with just some butter. Paired with dal makhni and nawabi paneer it makes a dining experience to give one's right hand for! Overall, khamiri roti is a delicious and versatile bread that adds a touch of sophistication to any meal. Its unique taste and texture make it a must-try for anyone looking to explore the diverse and delicious world of Indian cuisine. What is the difference between naan and khamiri Roti? Naan and khamiri roti are both leavened flatbreads, but they differ in their key ingredient. Naan uses refined flour, while khamiri roti is made with whole wheat flour for a healthier twist. If you're seeking a healthier bread option, khamiri roti is the way to go. Unlike naan, which uses refined flour,khamiri roti is made with whole wheat flour, providing additional fiber and nutrients. We also show you how to make baked khamiri roti. Pro tips for khamiri roti. 1. In a bowl put 1 tsp dry yeast. Dry yeast contains living microorganisms that feed on sugars in the dough and produce carbon dioxide gas. This gas creates air pockets within the dough, causing it to rise and become soft and fluffy. 2. Add 1/4 cup warm water. Warm water (around 100-110°F or 38-43°C) provides the optimal temperature for yeast activation. This allows the yeast to "bloom" and begin feeding on the sugar, releasing carbon dioxide gas that makes the dough rise. Enjoy khamiri roti recipe | healthy fermented flatbread | Mughlai khameeri roti | khamiri roti made on tava | with step by step photos. | [To make khamiri roti, dissolve the yeast and sugar in 1/4 cup of lukewarm water and leave aside for 15 minutes or until the yeast begins to ferment., In a large bowl put whole wheat flour, salt, yeast mixture and knead into a soft dough using enough warm water (approx. ½ cup + 3 tablespoons)., Knead the dough well (approx. 4 to 5 minutes), cover and keep aside for 2 hours., Divide the dough into 8 equal portions and roll a portion of the dough into a 175 mm. (7”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) on a high flame and when hot, sprinkle the salt-water and do not wipe it., Apply water on one side of the rolled roti and place the wet side facing downwards gently on a hot tava., Cook it till small blisters appear on the surface. Flip the tava on an open flame and cook again while rotating the tava till brown spots appear., Remove from the flame and apply 1/4 tsp of butter. Repeat steps 3 to 8 to make remaining 7 more khamiri rotis., For making baked khamiri roti: place the rolled rotis on a greased baking tray and bake in a pre-heated oven at 220°c (440°f) for 6 to 8 minutes., Serve hot.] | [Energy, 119 cal, Protein, 3.9 g, Carbohydrates, 24.2 g, Fiber, 3.7 g, Fat, 1.2 g, Cholesterol, 1.9 mg, Sodium, 12.7 mg] | khamiri-roti-30965r |
| rcp4792 | Khandeshi Dal | NA | Veg | [urad dal (split black lentils), masoor dal chana dal green moong dal, salt, turmeric powder (haldi), oil, grated dry coconut (kopra), sliced onions, whole dry kashmiri red chillies, coriander (dhania) powder, cloves (laung / lavang), cardamoms, cinnamon (dalchini), black peppercorns (kalimirch), garlic (lehsun) cloves, oil, mustard seeds ( rai / sarson), whole dry kashmiri red chilli, bayleaf (tejpatta), lemon juice, chopped coriander (dhania), chopped coriander (dhania)] | 10 mins | 20 mins | [Celebration Dals, Indian Pressure Cooker, Indian Party, Pressure Cooker, Non-stick Pan, Gluten Free Veg Indian, High Protein Indian recipes] | 4Makes 4 servings (4 serving ) | Indian | Organize an outdoor lunch -dish up hot Bajra Roti and serve with khandeshi dal-they make an amazing pair. Moong, masoor, toovar and urad dals are cooked with a spicy paste made of onions, dry coconut, chillies, pepper and more. A fiery tadka adds deeper flavor to the dish and brings out beautiful colors of the dal. Have fun! | [Clean, wash and soak the dals in water for 2 hours. Drain., Combine the dals, 2 cups of water, salt and turmeric powder in a pressure cooker, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Transfer the dals to a deep bowl. Keep aside., Heat the oil in a non-stick pan, add the coconut and onions and sauté on a medium flame for 2 to 3 minutes., Add the red chillies, coriander powder, cloves, cardamom, cinnamon and peppercorns and sauté on a medium flame for another 1 to 2 minutes., Add the garlic and sauté on a medium flame for a few more seconds., Remove from the flame and allow it to cool completely., Once cooled, blend in a mixer to a smooth powder and keep aside., Add 1/2 of the prepared masala to the dal, mix well and keep aside., Heat the oil in a small kadhai and add the mustard seeds., When the seeds crackle, add the red chilli and bayleaf and sauté on a medium flame for 30 seconds., Add the prepared dal mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the lemon juice and coriander and mix well and cook on a medium flame for another 2 minutes., Serve immediately garnished with coriander.] | [Energy, 231 cal, Protein, 9.3 g, Carbohydrates, 23.5 g, Fiber, 4.4 g, Fat, 11.1 g, Cholesterol, 0 mg, Sodium, 9.5 mg] | khandeshi-dal-4792r |
| rcp31021 | Khapoli Vada Pav | Snacks | NA | [green chillies, finely chopped, chopped ginger (adrak), chopped garlic (lehsun), oil, mustard seeds ( rai / sarson), asafoetida (hing), curry leaves (kadi patta), boiled and mashed potatoes, turmeric powder (haldi), salt, besan (Bengal gram flour), turmeric powder (haldi), baking soda, oil, salt, oil, ladi pavs, Dry Garlic Chutney] | 15 minutes | 30 minutes | [Indian Snacks for Entertaining, Monsoon] | 8Makes 8 vada pavs. (8 ) | Indian | Khapoli is undoubtedly the destination for vada pav! Here is the original recipe straight from the famous Khapoli batata vada experts. | [Pound the green chillies, ginger and garlic using a mortar and pestle (khalbatta)., Heat the oil in a pan and add the mustard seeds., When they crackle, add the asafoetida and curry leaves and sauté for a few seconds., Add the pounded mixture and sauté again for a few seconds., Add the potatoes, turmeric powder and salt and mix well., Remove from the flame and cool., Divide into 8 equal portions and shape each portion into a round. Keep aside., Combine all the ingredients in a bowl and make a batter using approximately 1/3 cup of water. Keep aside., Dip each round of the vada filling into the batter and allow it to coat the mixture well., Heat the oil in a kadhai and deep fry the vadas till golden brown. Drain on absorbent paper and keep aside., Slice each pav into half and spread some dry garlic chutney inside., Place one vada in each pav and serve hot.] | [Energy, 270 cal, Protein, 7 g, Carbohydrates, 38.2 g, Fiber, 3 g, Fat, 9.9 g, Cholesterol, 0 mg, Vitamin A, 102.4 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 1.1 mg, Vitamin C, 6.3 mg, Folic Acid, 28.9 mcg, Calcium, 20 mg, Iron, 1.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 15.2 mg, Potassium, 199.6 mg, Zinc, 0.5 mg] | khapoli-vada-pav-31021r |
| rcp2566 | Khari Biscuit, Puff Pastry Biscuits | Snacks | Veg | [plain flour (maida), salt, vinegar, gluten, lily puff margarine, plain flour (maida)] | 15 mins | 0 mins | [Indian Veg Recipes, Maharashtrian Sweet Dishes, Advanced Recipes, Jain Snacks, Baked Snacks, Indian Jar Snacks, Evening Tea Snacks] | 16Makes 16 khari biscuits | Maharashtrian | khari biscuit recipe | puff pastry biscuit | Indian vegetarian khari biscuit | with 35 amazing images. An evergreen accompaniment for chai, the Khari Biscuit or Puff Pastry Biscuit is something that many people think to be a speciality that only bakeries can produce. Here we show you how to start from scratch and make wonderfully crisp and flaky Khari Biscuits right at home. The gluten, vinegar and a liberal dose of margarine are essential ingredients to get the right texture, so make sure you do not omit any of them while preparing the recipe. We suggest some tips to make the perfect khari biscuit recipe. 1. Add vinegar. It is a bleaching agent that provides whiteness to the dough and acid helps relax the gluten in the flour which makes it easier to roll out. You can add lemon/lime juice or even citric acid powder instead of vinegar. 2. Add gluten to provide our khari biscuit dough with elasticity and stretchability that our regular flour won’t be able to provide alone. 3. Make sure you knead the dough lightly, while stretching it and pulling it for about 10 to 15 minutes or until it is smooth and glossy. 4. Again fold one side of the rectangle till the centre. It is important to work quickly through this process so that the dough will remain nice and cold and the margarine won’t melt. At any stage if the dough and butter warm up and soften, just quickly put it in the fridge or freezer for a few minutes to firm up the butter again. Besides tea you can enjoy Indian vegetarian khari biscuit with a spread of one of your favourite jams or Dips and Sauces . Enjoy how to make khari biscuit recipe | puff pastry biscuit | Indian vegetarian khari biscuit | with detailed step by step photos. | [For making the khari biscuit, combine the plain flour, salt, vinegar and gluten in a deep bowl, mix well and knead into a stiff dough using approx. 1 cup of ice cold water. Make sure you knead the dough, while stretching it for 10 to 15 minutes on a clean dry surface till, Dust a clean, flat surface with a little plain flour, place the dough on it and roll it using a thick rolling pin into a 300 mm. × 150 mm. (12” x 6”) rectangle, Put dollops of the margarine evenly on two-third portion of the rectangle while leaving little space at its circumference., Fold the portion with no margarine side till 2/3 rd of the rectangle and then fold the margarine portion over it so that both the sides overlap each other perfectly., Press and seal the two open sides using your fingertips., Again dust the flat surface with a little plain flour, place the dough on it and again roll it lightly using a thick rolling pin into a 300 mm. × 150 mm. (12” x 6”) rectangle., Again fold one side of the rectangle till the centre, then fold the other side overlapping the first side. Make sure the edges are also overlapping each other perfectly., Repeat steps 6 and 7 one more time., Dust the flat surface once again with a little plain flour, place the dough on it and roll it using a thick rolling pin into a 300 mm. × 150 mm. (12” x 6”) rectangle., Now bring both the sides together in the centre but do not overlap them but seal them and press it lightly., Overlap the two folded sides over each other to form a book., Wrap it with cling wrap and refrigerate for 10 to 15 minutes., Remove the cling wrap, dust the flat surface once again with a little plain flour and roll it using a thick rolling pin into a 250 mm. × 150 mm. (10” x 6”) rectangle., Trim and even all the sides lightly using a sharp knife., Cut lengthwise into 1" thickness to get 8 equal pieces using a sharp knife, while dusting the knife with plain flour at regular intervals., Now cut each piece into halve horizontally to get 16 pieces in all., Place all the pieces on a baking tray at regular intervals and bake in a pre-heated oven at 180°c (360°f) for 25 minutes., Lower the temperature to 160°c (320°f) and bake again for 25 minutes., Cool the khari biscuits lightly and serve warm or store it in an air tight container. Use as required.] | [Energy, 49 cal, Protein, 1.7 g, Carbohydrates, 10.2 g, Fiber, 0 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 170.9 mg] | khari-biscuit-puff-pastry-biscuits-2566r |
| rcp2815 | Khasta Kachori Chaat | Snacks | NA | [plain flour (maida), salt, ghee, yellow moong dal (split yellow gram), oil, cumin seeds (jeera), asafoetida (hing), ginger-green chilli paste, chilli powder, garam masala, salt, dried mango powder (amchur), besan (bengal gram flour), oil, whisked curds (dahi), green chutney, khajur imli ki chutney, cumin seeds (jeera) powder, chilli powder, sev, chopped coriander (dhania)] | 15 mins | 45 mins | [Course, Chaat, Deep-fried Indian Starters, Deep Fry, Diwali, Diwali Snacks, Indian Party] | 4Makes 4 plates | Indian | khasta kachori recipe | moong dal khasta kachori chaat | kachori chaat | Street style khasta kachori | crispy khasta kachori chaat | with 47 amazing images. khasta kachori is a very famous and loved chaat from Rajasthan. So popular that moong dal khasta kachori chaat is easily available as Mumbai street food and Delhi street food chaat. A perfect khasta kachori is one that is puffed up and flaky outside but hollow inside as the filling sticks to the crust. Khasta actually means "flaky" and this flaky kachori is filled with a delectable moong dal mixture and deep fried. Here is how to make such an ideal khasta kachori, right in your own kitchen. With a flavourful moong dal mixture as filling, this khasta kachori is deep-fried patiently on a slow flame to achieve that deliciously crisp crust and hollow, well-cooked interior. The method to make khasta kachori is quite long yet belive me it is worth every effort! You can serve it as an evening snack, mid-meal or even as a side dish with the meal. Street style khasta kachori is a perfect recipe for someone who loves fried food. Different regions have different pronunciation for the word kachori. Many calls it kachaudi, kachauri or kachodi. It’s a challenge to deftly bite into this king-sized khasta kachori snack. However well you do it, you will have a spot of chutney ooze out onto your face… be a sport, it is part of the roadside eating experience! Remember to fry the moong dal khasta kachori on a very slow flame so that the crust is crisp and gets cooked on the inside. The Moong Dal Kachori can be kept fresh and stored in an air-tight containers for 2 to 3 days. Just before serving, warm up the kachoris in an oven for about 7 to 10 minutes, fill them with curds and chutneys and serve! Enjoy khasta kachori recipe | moong dal khasta kachori chaat | kachori chaat | Street style khasta kachori | crispy khasta kachori chaat | with detailed step by step recipe photos and video below. | [Combine all the ingredients in a deep bowl, mix well and knead into a semi-soft dough using enough water., Cover the dough with a damp muslin cloth and keep aside for 15 to 20 minutes., Grind the moong dal in a mixer to a coarse mixture without using any water. Keep aside., Heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle add the asafoetida and the yellow moong dal mixture, mix well and cook on a medium flame for a few seconds., Add the ginger-green chilli paste, dry mango powder , chilli powder, garam masala, salt and besan and cook on a medium flame for 4 to 5 minutes or till the moong dal is lightly browned, while stirring continuously., Cool and divide into 12 equal portions and keep aside., Divide the dough into 12 equal portions., Roll out each portion of the dough into a 75 mm. (3") diameter circle., Place one portion of the moong dal filling in the centre., Bring together all the sides, seal it tightly and press it lightly., Roll the filled portion lightly into a 63 mm. (2½") diameter circle, while ensuring that the filling does not spill out., Gently press the center of the kachori with your thumb., Repeat steps 2 to 6 to make 11 more kachoris., Heat the oil in a deep non-stick kadhai on a medium flame and deep-fry, 3 kachoris at a time on a slow flame for 8 minutes, turning them in between till they turn golden brown in colour from all the sides., Drain on an absorbent paper., Repeat steps 8 and 9 to deep-fry 9 more kachoris., Place 3 kachoris on a serving plate and make a hole in the centre of each kachori., Put ¾ cup of beaten curds, 1 tbsp green chutney and 2 tbsp khajur imli ki chutney evenly over it., Sprinkle little cumin seed powder, chilli powder, and ¼ cup sev evenly over it., Finally garnish it with 1 tbsp coriander evenly on it., Repeat steps 1 to 4 to make 3 more plates of khasta kachori chaat., Serve the khasta kachori chaat immediately.] | [Not Given] | khasta-kachori-chaat-2815r |
| rcp4389 | Khasta Roti | NA | NA | [whole wheat flour (gehun ka atta), semolina (rava), ghee, salt] | 10 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Rajasthani Naashta, Bengali Rotis / Puri, Indian Rotis, Indian Tawa, Tava] | 6Makes 6 rotis | Rajasthani | This roti, with its traditional texture and flavour, has the power to recreate a haveli ambience right in your dining room! There is something about the Khasta Roti that unfailingly reminds one of grandma’s patient and loving style of cooking, a laid back lifestyle free of stress and worries. We are unsure whether it is the crisp and blistered texture, or the simple flavour of ghee, which works this magic, but it is definitely an experience worth trying – and it is quite easy to prepare too, so you will surely be game to repeat it quite often. | [Combine all the ingredients together using your fingertips to get a crumbly mixture., Add enough water to make a semi soft dough. Take care not to knead the dough too much as it will lose its crumbly texture., Cover the dough with a lid and keep aside for 10 to 15 minutes., Divide the dough into 6 equal portions and roll out each portion into a 100 mm. (4") diameter thick circle using no flour for rolling., Heat a non-stick tava (griddle) on a high flame and when hot, place the roti gently over it., Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds., Cook it on an open flame till it puffs up and brown spots appear on both the sides., Repeat with the remaining dough portions to make 5 more rotis., Serve immediately with subzi of your choice.] | [Energy, 115 cal, Protein, 2.6 g, Carbohydrates, 15.7 g, Fiber, 0.3 g, Fat, 4.7 g, Cholesterol, 0 mg, Sodium, 4.5 mg] | khasta-roti-4389r |
| rcp38720 | Khatta Dhokla ( Quick Recipe Using Idli Batter) | Snacks | NA | [idli batter, salt, asafoetida (hing), ginger-green chilli paste, curd (dahi), rice flour (chawal ka atta), oil, fruit salt, crushed black pepper (kalimirch), oil, green chutney] | 5 mins | 15 mins | [Gujarati Farsans, Breakfast Dhokla, Steamer, Kitty Party Snacks, Comfort Food Snacks] | 4Makes 4 servings (4 serving ) | Gujarati | instant khatta dhokla recipe | khatta dhokla using idli batter | white dhokla using idli batter | with 20 amazing images. We have used idli batter to make the instant khatta dhokla recipe. This khatta dhokla using idli batter requires ZERO fermentation and great to use your left over idli batter. So if you have idli for dinner, next day use the idli batter to make white dhokla for breakfast. The ‘khatta’ in the instant khatta dhokla is the dominant flavour of this traditional khatta dhokla and this sourness is brought about by adding a little sour curds. Gujarati’s also call khatta dhokla. Gujaratis and khatta dhokla go synonymous. White dhokla are popular steamed cakes made using rice and urad dal. Also, there are hundreds of variation to the dhokla recipe, here we have made it instantly by using idli batter and skipping the long fermentation hours and waiting. Traditionally there is no tempering made for the safed dhokla but, if you like then heat some oil and temper with mustard seeds and curry leaves and add it to the batter before steaming. Alternatively you can also spread this tempering on the dhokla after steaming. Tips and notes for instant khatta dhokla. 1. Rice, dals, fermented food in general are a bit difficult to digest, hence a little addition of hing will help in aiding digestion. 2. You can make sour curd at home by adding more culture (curd) in milk and letting it ferment for a longer duration at room temperature. If sour curd is not available, add a little lemon juice to make the batter sour. 3. The best part about this quick khatta dhokla is the batter does not require any soaking or fermenting. 4. Just before steaming, sprinkle the fruit salt. After adding the fruit salt, do not let the batter sit idle for a long time or else you won’t get soft, spongy white dhoklas. 5. I personally love drizzling ghee on top of khatta dhokla to keep moist and soft. I usually make instant khatta dhokla for evening snack or serve it as a side dish along with any meal. Sometimes, also use this as a tiffin treat as my kids love these soft khatta dhokla, you can also carry it along while travelling or on a one day train journey!! You can also make this quick khatta dhokla when you have guests walking in suddenly or use this as a breakfast recipe! Also try other dhokla variants like Methi Moong Dal Dhokla, Rava and Vegetable Dhokla and Chola Dal Dhokla. Learn to makeinstant khatta dhokla recipe | khatta dhokla using idli batter | white dhokla using idli batter | with detailed step by step recipe photos and video below. | [Grease a 175 mm. (7") diameter thali using a little oil., Combine the idli batter, salt, asafoetida, ginger-green chilli paste, curds and rice flour in a bowl and mix well., Add the oil and mix again., Just before steaming, sprinkle the fruit salt and add 2 tsp of water over the batter., When the bubbles form, mix gently., Divide the batter into 2 equal portions., Pour one portion of the batter immediately into the greased thali and shake the thali clockwise to spread it evenly to make an even layer., Sprinkle ½ tsp of coarsely crushed pepper powder evenly over it and steam in a steamer for 7 minutes or till the khatta dhoklas are cooked., Smear little oil on top, cool slightly and cut into diamond shaped equal pieces., Repeat steps 7 to 9 to make 1 more thali of khatta dhokla., Serve the khatta dhokla immediately with green chutney.] | [Energy, 126 cal, Protein, 2.6 g, Carbohydrates, 12.5 g, Fiber, 1.1 g, Fat, 6.8 g, Cholesterol, 1.2 mg, Sodium, 4.4 mg] | khatta-dhokla--quick-recipe-using-idli-batter-38720r |
| rcp216 | Khatta Dhokla Topped with Coconut Sauce | BreakFast | NA | [dhokla, coconut milk, oil, cumin seeds (jeera), curry leaves (kadi patta), cornflour, green chilli paste, sugar, salt, chopped coriander (dhania)] | 20 mins | 1 mins | [Gujarati Farsans, Breakfast Dhokla, Steam, Indian Tawa, Raksha - Bandhan, Father's Day, Indian Party] | 4Makes 4 servings | Gujarati | This recipe packages soft and splendid khatta dhoklas in an all-new, super exciting form. Here, the dhoklas are bathed in a creamy coconut sauce, made of coconut milk perked up with a simple tempering and spiced up with green chilli paste. Curry leaves give the coconut sauce a wonderful aroma and also add to the good looks as they contrast against the white background. Khatta Dhokla Topped with Coconut Sauce is a great way to start your meal. You can also have it as an evening snack . If you don’t know how to make dhoklas, you can look up our recipes or buy a pack of instant dhokla mix from the market. Try other dhokla recipes like the Methi Moong Dal Dhokla and the Moong Dal Dhokla . | [Heat the oil in a broad non-stick pan, add the cumin seeds and curry leaves and sauté on a medium flame for a few seconds., Add the coconut milk, corn flour, green chilli paste, sugar and salt, mix well and cook on a medium flame for 1 minutes, while stirring continuously. Keep aside., Place the dhokla pieces on a serving plate and immediately pour the coconut sauce over it., Serve immediately garnished with coriander] | [Energy, 200 cal, Protein, 3.9 g, Carbohydrates, 28.4 g, Fiber, 0.1 g, Fat, 7.7 g, Cholesterol, 0.6 mg, Sodium, 754.7 mg] | khatta-dhokla-topped-with-coconut-sauce-216r |
| rcp42589 | Khatta Dhokla Using Homemade Flour | BreakFast | NA | [rice (chawal), urad dal (split black lentils), curd (dahi), fenugreek (methi) seeds, ginger (adrak) paste, green chilli paste, oil, asafoetida (hing), salt, baking soda, lemon juice, chilli powder, crushed black pepper (kalimirch), green chutney] | 10 mins | 45 mins | [Gujarati Farsans, Gujarati Dry Snacks, Gujarati Breakfast, Breakfast Dhokla, Indian Party, Steamer, Kids Tiffin Box] | 8Makes 8 servings | Gujarati | Here’s a quick and easy way to make your own dhokla flour at home, and use it to make tasty dhoklas. This dry flour can be ground within minutes in your own kitchen using just two ingredients and a regular mixer-grinder. By blending the dal and rice to a fine coarse texture, which is neither coarse nor fine, you get dhoklas that are very soft and nice. Once the flour is ready, you can store it in an airtight container for around two months, and use as and when required. We have used this flour to make awesome Khatta Dhokla, an all-time favourite snack in Gujarat. It is called khatta dhokla because the flour is mixed with curd and fermented for 10-12 hours before steaming. This, along with a little lemon juice added later, gives the dhoklas a tempting sour flavour. You can season the Khatta Dhokla made with Homemade Flour with pepper or chilli powder, as per your liking. Serve it with peppy green chutney, for a most wonderful experience. | [Blend the rice in a mixer to a fine coarse powder. Keep aside., Blend the urad dal in a mixer to fine coarse powder. Keep aside., Combine the rice and urad dal coarse powder in a deep bowl and mix well. Keep aside., Combine the curds and ¾ cup of water in a deep bowl and whisk well. Keep aside., Combine the dhokla flour, curd-water mixture, fenugreek seeds and 1¼ cups of hot water in a deep bowl and whisk well for 2 minutes. Then mix very well using your hand for atleast 3 to 4 minutes to make a lump free mixture., Cover it with a lid and keep aside to ferment in a warm place for 10 to 12 hours., Once fermented, add all the remaining ingredients and mix very well., Divide the batter into 4 equal portions., Pour a portion of the batter into a greased 175 mm. (7”) diameter thali and shake the thali clockwise to spread it evenly to make an even layer., Sprinkle little chilli powder or black pepper powder evenly over it and steam in a steamer for 8 to 10 minutes or till the dhoklas are cooked., Repeat steps 6 and 7 to make 3 more thalis., Serve immediately with green chutney.] | [Energy, 199 cal, Protein, 5.8 g, Carbohydrates, 32.2 g, Fiber, 2.8 g, Fat, 4.9 g, Cholesterol, 2 mg, Sodium, 78.1 mg] | khatta-dhokla-using-homemade-flour-42589r |
| rcp2413 | Khatta Dhokla, Gujarati Farsan | Snacks | NA | [urad dal (split black lentils), rice (chawal), salt, green chilli paste, baking soda, lemon juice, chilli powder, crushed black pepper (kalimirch), oil, green chutney] | 5 mins | 45 mins | [Gujarati Farsans, Gujarati Breakfast, Breakfast Dhokla, Indian Snacks for Entertaining, Indian Steamed Snacks, Evening Tea Snacks, Indian Party] | 8Makes 8 servings | Gujarati | khatta dhokla recipe | white dhokla | Gujarati khatta dhokla | traditional khatta dhokla farsan | with 25 amazing images. khatta dhokla is a popular Gujarati snack made of rice and urad dal. Learn to make traditional khatta dhokla farsan. Gujaratis and khatta dhokla are synonymous. White dhokla are popular steamed cakes made using rice and urad dal. Also, there are hundreds of variation to the dhokla recipe Here, we show you how to make authentic khatta dhokla using a batter of rice and urad. Seasoned with black pepper and chilli powder, this steamed Gujarati snack is super tasty and amazingly soft too. Serve khatta dhokla with Green Cutney as a starter or as an evening snack. Enjoy khatta dhokla recipe | white dhokla | Gujarati khatta dhokla | traditional khatta dhokla farsan | with step by step photos. | [To make khatta dhokla, combine the urad dal and rice in a deep bowl with enough water and keep aside to soak for 3 hours. Drain well., Blend in a mixer using 1½ cups of water till smooth., Transfer the mixture into a deep bowl, add the salt and mix very well., Cover it with a lid and keep aside to ferment in a warm place for 12 hours., After fermentation, mix the batter well and add all the other ingredients and mix., Divide the batter into 4 equal portions., Pour a portion of the batter into a greased 175 mm. (7”) diameter thali and shake the thali clockwise to spread it evenly to make an even layer., Sprinkle ½ tsp of chilli powder or black pepper evenly over it and steam in a steamer for 8 to 10 minutes or till the dhoklas are cooked., Smear ½ tsp of oil on top, cool slightly and cut into square or diamond shaped equal pieces using a sharp knife., Repeat steps 7 to 9 to make 3 more thalis., Serve the khatta dhokla immediately with green chutney.] | [Energy, 128 cal, Protein, 4.5 g, Carbohydrates, 23.9 g, Fiber, 2.4 g, Fat, 1.6 g, Cholesterol, 0 mg, Sodium, 6.7 mg] | khatta-dhokla-gujarati-farsan-2413r |
| rcp546 | Khatta Dhokla, Gujarati Recipe | Snacks | NA | [khatta dhokla flour, fenugreek (methi) seeds, curd (dahi), white butter, green chilli paste, ginger (adrak) paste, oil, baking soda, chilli powder, freshly ground black pepper (kalimirch), oil] | 5 mins | 35 mins | [Gujarati Farsans, Gujarati Breakfast, Breakfast Dhokla, Kitty Party Snacks, Picnic Easy, Indian Travel Food Dhokla] | 3Makes 3 thalis (42 pieces) (48 pieces ) | Gujarati | khatta dhokla recipe | white dhokla | Gujarati khatta dhokla | traditional khatta dhokla | with amazing 28 images. The ‘khatta’ in the khatta dhokla is the dominant flavour of this traditional khatta dhokla and this sourness is brought about by adding a little sour curds. Gujarati’s also call khatta dhokla as idra. Gujaratis and khatta dhokla go synonymous. White dhokla are popular steamed cakes made using rice and urad dal. Also, there are hundreds of variation to the dhokla recipe just like idli variations. white dhokla is a soft and fluffy steamed snack from the Gujarati repertoire. This all-time favourite is enjoyed as a starter, as a tea-time snack, or even for breakfast. Basically, something you can have any time you are hungry! Though the process to make khatta dhokla is a little lengthy yet the recipe is super easy. If you want to relish delicious Gujarati khatta dhokla you will have to plan things a day prior. It is important to prepare the batter and leave it for fermentation. To make the khatta dhokla batter, take khatta dhokla flour which is combination of urad dal and rice. Further, add methi seeds which help in fermenting the batter well and also give it an impeccable aroma. Next, the main ingredient that is the sour curd. Make sure the curd is sour, only then you can derive the flavor of dhokla. Next, add makhan also known as white butter. Pour warm water over makhan so that it melts and blends well with the batter and also makes mixing easier. Mix using your hands and make sure that the batter is lump-free. Furrther, cover and keep aside in a warm place for fermentation. Once the batter is fermented, add ginger-green chili paste which would enhance the taste of the idra. Further, add oil and baking soda, these two help making the white dhokla soft. Pour little water over baking soda. Make sure you do not mix vigorously as you may neglect the effect of baking soda. Further, pour 1 portion of batter in a greased thali and let it steam for 11-12 minutes. Check by inserting a knife if the khatta dhokla is cooked. Cut into desired shape and serve!! Although khatta dhoklas taste good at room temperature too, serve them hot with green chutney and tea for a classic and complete package! Traditionally there is no tempering made for the safed dhokla but, if you like then heat some oil and temper with mustard seeds and curry leaves and add it to the batter before steaming. Alternatively you can also spread this temepeing on the dhokla after steaming. I usually make white dhokla for evening snack or serve it as a side dish along with any meal. Sometimes, also use this as a tiffin treat as my kids love these soft khatta dhokla, you can also carry it along while travelling or on a one day train journey!! Also try other dhokla variants like Methi Moong Dal Dhokla, Rava and Vegetable Dhokla and Chola Dal Dhokla. Enjoy khatta dhokla recipe | white dhokla | Gujarati khatta dhokla | traditional khatta dhokla | with detailed step by step recipe photos below. | [Combine the khatta dhokla flour, methi seeds, sour curds, white butter and warm water (approx. 2 1/4 cups) in a bowl and mix well using hands. Cover and keep aside to ferment for atleast 8 to 10 hours., Mix the fermented batter well, add green chilli, ginger paste and salt. Mix well., Add oil, baking soda and 1½ tbsp of water and mix very well., Divide the batter into 3 equal portions., Grease a 175 mm. (7") diameter thali using oil., Pour 1 portion of the batter immediately into the greased thali and shake the thali clockwise to spread it to make an even layer., Sprinkle little chilli powder evenly over it and steam in a steamer for 10 minutes or till the dhoklas are cooked. You can also sprinkle little black pepper powder., Cool slightly and cut into diamond shaped equal pieces., Repeat the steps 6 to 8 to make 2 more thalis., Serve the khatta dhokla immediately with green chutney.] | [Energy, 34 cal, Protein, 1 g, Carbohydrates, 6.9 g, Fiber, 0 g, Fat, 0.3 g, Cholesterol, 0.2 mg, Sodium, 201.2 mg] | khatta-dhokla-gujarati-recipe-546r |
| rcp22191 | Khatta Gobhi, Dahi Wali Gobhi | Lunch | Veg | [blanched cauliflower, sour low fat curds (khatta dahi), low fat milk, turmeric powder (haldi), mustard seeds ( rai / sarson), urad dal (split black lentils), curry leaves (kadi patta), whole dry kashmiri red chillies, garam masala, asafoetida (hing), salt, chopped coriander (dhania), grated coconut, chopped green chillies, roasted chana dal (daria), cumin seeds (jeera), salt] | 15 mins | 9 mins | [Punjabi Sabzis, Non Stick Kadai Veg, Low Carb Diet, Low Calorie Sabzis, Low Calorie Indian Dinner, Zero Oil Subzis, Low Carb Indian Lunch] | 4Makes 4 servings | Punjabi | khatta gobhi recipe | dahi wali gobhi | zero oil dahi gobhi ki sabzi | Indian cauliflower curry | gobhi masala | with 41 amazing images. khatta gobhi recipe | dahi wali gobhi | zero oil dahi gobhi ki sabzi | Indian cauliflower curry | gobhi masala is a nutritious addition to an Indian meal. Learn how to make dahi wali gobhi. To make khatta gobhi, combine the curds, milk, turmeric powder, prepared paste and salt in a deep bowl and whisk well. Keep aside. Heat a non-stick kadhai on a medium flame and when it is hot, add the mustard seeds, urad dal, curry leaves and red chillies and dry roast them for 15 to 20 seconds. Add the garam masala, asafoetida and curd-milk mixture and mix well. Add cauliflower and salt, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally. Serve hot garnished with coriander. Cauliflower is an all-time favourite vegetable, but mostly deep-fried or sautéed in oodles of oil. As a healthy change from these formats, try this delicious gobhi masala, a preparation of cauliflower in a sour curd-based gravy. Not only is this Indian cauliflower curry oil-free and low-cal, it is also excessively tasty and nutritious, brimming with the goodness of vitamin C, fibre and calcium. Flavoured excitingly with a semi-spicy paste, this wholesome zero oil dahi gobhi ki sabzi is a brilliant accompaniment to steaming hot parathas. A bowl of raita or a healthy salad along with a glass of buttermilk will be a thoroughly enjoyable treat for weight watchers, diabetics and heart patients. Tips for khatta gobhi sabzi. 1. Serve khatta gobhi sabzi with bajra roti. See how to make bajra roti. 2. When you have time on hand, you can make garam masala at home. Enjoy khatta gobhi recipe | dahi wali gobhi | zero oil dahi gobhi ki sabzi | Indian cauliflower curry | gobhi masala | with step by step photos. | [To make khatta gobhi, combine the curds, milk, turmeric powder, prepared paste and salt in a deep bowl and whisk well. Keep aside., Heat a non-stick kadhai on a medium flame and when it is hot, add the mustard seeds, urad dal, curry leaves and red chillies and dry roast them for 15 to 20 seconds., Add the garam masala, asafoetida and curd-milk mixture and mix well., Add cauliflower and salt, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally., Serve the khatta gobhihot garnished with coriander.] | [Energy, 79 cal, Protein, 5.2 g, Carbohydrates, 8.6 g, Fiber, 3.2 g, Fat, 2.7 g, Cholesterol, 0 mg, Sodium, 73.2 mg] | khatta-gobhi-dahi-wali-gobhi-22191r |
| rcp32791 | Khatta Makai Palak,know Your Green Leafy Vegetables | NA | Veg | [chopped spinach (palak), dried fenugreek leaves (kasuri methi), sugar, khatta bhaji (indian sorrel leaves), chopped coriander (dhania), green chillies, ginger (adrak), oil, onion paste, tomato pulp, turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, garam masala, sweet corn kernels (makai ke dane), milk, salt] | 15 mins | 20 mins | [Leafy Vegetable Sabzis, Traditional Indian Sabzis, Saute, Indian Party, Kadai Veg, Deep Pan] | 4Makes 4 servings | Indian | A luscious dish that can be pepped up even more by adding a little lemon juice. Keeping the gravy intact, you can add a variety of ingredients like potatoes, koftas, dumplings etc. To make various gravy dishes. You can also try other subzis like Sai Bhaji or Palak Mutter . | [Combine the spinach, dried fenugreek leaves, sugar, indian sorrel leaves and ¼ cup of water together in a deep pan, mix well and cook on a medium flame for 5 to 7 minutes or till the water dries out. Keep aside to cool., Add all the remaining ingredients and blend in a mixer to a smooth paste. Keep aside., Heat the oil in a kadhai; add the onion paste and sauté on a medium flame till the paste turns brown in colour., Add the tomato pulp, turmeric powder, coriander-cumin seeds powder and garam masala and simmer for 8 to 10 minutes or till the oil separates from the gravy., Add the corn, the prepared green paste gravy, mix well and cook for 2 to 3 minutes, stirring once in between., Add the milk, salt and mix well. Simmer for another 2 minutes. Serve hot., While sautéing onion paste, sprinkle a little water to avoid paste from burning.] | [Not Given] | khatta-makai-palakknow-your-green-leafy-vegetables-32791r |
| rcp30806 | Khatta Meetha Chana Chaat | Snacks | NA | [boiled kabuli chana (white chick peas), paneer (cottage cheese) cubes, chopped onions, chopped tomatoes, melted butter, whisked curds (dahi), green chutney, tamarind (imli) pulp, honey, cumin seeds (jeera) powder, chilli powder, lemon juice, salt, chopped coriander (dhania)] | 15 mins | 0 mins | [Quick Evening Snacks, Chaat, Evening Tea Snacks, Indian Party, Kids After School, Kids High Energy Indian Foods, Protein rich food for kids] | 4Makes 4 servings | Indian | khatta meetha chana chaat recipe | khatti meethi chana chaat | chickpeas chaat | healthy snack for kids | with step by step photos. khatta meetha chana chaat is a nourishing recipe in which all the flavours and texture to make a flavourful and healthy snack. Learn how to make khatta meetha chana chaat recipe | khatti meethi chana chaat | chickpeas chaat | healthy snack for kids | khatta meetha chana chaat is a delightful Indian street food known for its sweet and tangy flavor profile. This quick and easy snack combines protein-rich chickpeas and paneer with a lots of colorful vegetables and a flavorful dressing, making it a satisfying and healthy snacking option. Main ingredients for making khatta meetha chana chaat recipe: 1. Chickpeas: Boiled chickpeas are the main ingredient and the base of the chaat. They provide a hearty texture and a good amount of protein to the dish. 2. Paneer: Paneer is a mild-flavored, protein-rich cheese made from milk solids. The addition of paneer is an added protein boost. This healthy snack for kids is also a sneak way of adding veggies to your child’s diet. The minty green chutney and tamarind pulp is the highlight of this chickpeas chaat recipe. It is quick, non-messy, tasty, healthy and packed with flavours. Enjoy this delicious and nutritious khatta meetha chana chaat as a quick snack or a light meal. Pro tips for making khatta meetha chana chaat: 1. Do not over cook the kabuli chana. Let them maintain their crunch. 2. Kabuli chana can be replaced with kala chana. 3. Use malai paneer for the richer taste. 4. You can also add chopped cucumber and grated carrot if you wish to. Enjoy khatta meetha chana chaat recipe | khatti meethi chana chaat | chickpeas chaat | healthy snack for kids | with detailed step by step photos. | [To make khatta meetha chana chaat recipe, combine all the ingredients in a deep bowl and toss it well., Serve khatta meetha chana chaat immediately or refrigerate for 1 hour and serve chilled.] | [Energy, 229 cal, Protein, 9.6 g, Carbohydrates, 21.8 g, Fiber, 6.6 g, Fat, 11.5 g, Cholesterol, 5.8 mg, Sodium, 24.8 mg] | khatta-meetha-chana-chaat-30806r |
| rcp32953 | Khatta Meetha Chana Chaat ( Paneer Snacks ) | Snacks | Veg | [whole wheat khakhras, boiled peeled and chopped potatoes, boiled kabuli chana (white chick peas), chopped low-fat paneer, chopped tomatoes, chopped raw mangoes, salt, chopped coriander (dhania), curds (dahi), sweet and sour dip, mint chutney, cumin seeds (jeera) powder, chaat masala] | 20 mins | 0 mins | [Paneer Based Snacks, Chaat, No Cooking Veg Indian, Pressure Cooker, Refrigerator] | 4Makes 4 servings | Indian | Sweet and sour, chatpata chaat! neither kids nor elders can resist this! now, isn't this a smart way to include protein and calcium rich kabuli chana and paneer, which might otherwise not seem too enticing? | [Roughly crush the whole wheat khakhras., Combine the crushed khakhras with the remaining ingredients in a bowl and toss well., Divide the chaat into 4 individual bowls and top with equal quantity of curds, sweet and sour dip, mint chutney, cumin seeds powder and chaat masala. Serve immediately., Soak 1/3 cup kabuli chana in enough water for 6 to 8 hours. Pressure cook for 4 whistles and then use in the recipe., Use freshly prepared curds in this recipe. Whisk and chill before using., Make this serving just before serving or else the khakhra will get soggy.] | [Energy, 235 cal, Protein, 7.1 g, Carbohydrates, 28.9 g, Fiber, 5.2 g, Fat, 9.7 g, Cholesterol, 2.4 mg, Sodium, 33.6 mg] | khatta-meetha-chana-chaat--paneer-snacks--32953r |
| rcp617 | Khatta Moong ( Gujarati Recipe) | NA | Veg | [moong (whole green gram), sour curds (khatta dahi), chilli powder, turmeric powder (haldi), besan (bengal gram flour), oil, mustard seeds ( rai / sarson), curry leaves (kadi patta), asafoetida (hing), ginger-green chilli paste, salt, chopped coriander (dhania), rice (chawal) roti] | 5 mins | 15 mins | [Collection of Gujarati Dals / Kadhis, Gujarati Kathols, Popular Dals from all over India, Non Stick Kadai Veg, Quick Dals / quick Kadhis, Healthy Sabzis with Sprouts and Beans, Indian Pulses] | 4Makes 4 servings | Gujarati | khatta moong recipe | Gujarati khatta moong | khatta mag | dahiwala khatta moong | green moong in buttermilk curry | with amazing 22 images. khatta moong is a quick and easy Gujarati sabzi recipe. It is super easy to make and is made with minimum and the most basic ingredients. Each ingredient used in the recipe is used in Indian houses on a regular basis such as moong sprouts, sour cuds, besan, ginger green chilli pasta and spices. The use of whole green gram or moong is very common in day-to-day Gujarati food. dahiwala khatta moong is a lovely recipe that features cooked moong simmered with curds and spices. The use of curds bestows a unique, sumptuous feel to this recipe. Garlic-lovers can even add a little garlic paste to add a whole new dimension to this Gujarati khatta moong. Being a Gujju, I make khatta moong atleast once in a week for lunch or dinner and each and every family members simply loves this simple yet delicious recipe! You can have Gujarati khatta moong with bhakri, roti or chapatti. I prefer having it with rice. It falls under the category of my comfort food, you are also equally going to love this khatta moong recipe! Learn to make khatta moong recipe | Gujarati khatta moong | khatta mag | dahiwala khatta moong | green moong in buttermilk curry | with detailed step by step recipe photos and video below. | [To make khatta moong, wash and soak the whole moong in enough water for 2 to 3 hours. Drain., Add 1½ cups of water and pressure cook for 2 whistles., Allow the steam to escape before opening the lid. Keep aside., Combine the sour curds, chilli powder, turmeric powder and besan in a bowl and mix well. Keep aside., Heat the oil in a deep non-stick kadhai and add the mustard seeds, curry leaves, asafoetida and ginger-green chilli paste and sauté on a medium flame for a few seconds., Add the cooked moong, mix well and cook on a medium flame for 1 minute., Add the curds-besan mixture, salt and 1 cup of water, mix well and simmer for 3 to 4 minutes, while stirring occasionally., Garnish the khatta moong with coriander and serve immediately with rice or roti.] | [Energy, 332 cal, Protein, 16.7 g, Carbohydrates, 37.3 g, Fiber, 10.2 g, Fat, 11.7 g, Cholesterol, 8 mg, Sodium, 28.3 mg] | khatta-moong--gujarati-recipe-617r |
| rcp32807 | Khatta Urad Dal ( Know Your Dals and Pulses ) | NA | NA | [urad dal (split black lentils), sour curds (khatta dahi), turmeric powder (haldi), chilli powder, garlic (lehsun), salt, chopped coriander (dhania)] | 5 mins | 25 mins | [Main Course, Popular Dals from all over India, Indian Pressure Cooker, Pressure Cooker] | 4Makes 4 servings | Indian | This dal recipe made using chilkewali urad dal is a little bitter as the name suggests, but the bitterness is mild and only enhances the flavour of this dish. Extremely healthy, as the skin of urad is nutritious and fibre-rich. | [Clean, wash and soak the chilkewali urad dal in water for about 15 minutes. Drain and keep aside., Drain, add 1½ cups of water and pressure cook for at least 4 whistles., Allow the steam to escape before opening the lid., Add all the remaining ingredients and simmer for 10 minutes. Serve hot garnished with coriander., If the curd curdles while boiling, add 1 tsp besan mixed with 2 tbsp of water and mix well. This will help to thicken the dal.] | [Not Given] | khatta-urad-dal--know-your-dals-and-pulses--32807r |
| rcp22173 | Khatta Urad Dal ( Zero Oil Urad Dal Recipe) | NA | NA | [urad dal (split black lentils), whisked sour low-fat curds (dahi), garlic (lehsun) paste, chilli paste, salt, turmeric powder (haldi), chopped coriander (dhania)] | 10 mins | 22 mins | [Collection of Gujarati Dals / Kadhis, Popular Dals from all over India, Low Calorie Dals, Low Calorie Kadhis, Boiled Indian recipes, Indian Party, Pressure Cooker, Diabetic recipes] | 4Makes 4 servings | Gujarati | A lip-smacking preparation of wholesome urad dal, perked up with calcium-rich curds and pungent ginger, garlic pastes. Although it makes use of minimal ingredients, the Khatta Urad Dal has a distinct, tongue-tickling flavour that you are sure to relish. The highlight of this recipe, as the name suggests, is its sourness, so make sure the curds are sour enough. Serve the Khatta Urad Dal piping hot because cooked urad has a tendency to clump up when left to cool for too long. Add loads of fresh, finely-chopped coriander as it imparts a wonderfully peppy tinge to this sumptuous and protein boosting dal. | [Clean, wash and soak the urad dal in enough water in a bowl for 15 minutes. Drain well., Combine the urad dal and 1½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Add the curds, 1½ cups of water, garlic paste, green chilli paste, salt and turmeric powder and mix well., Bring to boil and cook on a slow flame for 10 minutes, while stirring occasionally., Add the coriander and mix well., Serve hot., This dal tends to thicken if kept for too long. So, if you have made it in advance, add little water to it and re-heat it before serving.] | [Energy, 192 cal, Protein, 13.5 g, Carbohydrates, 32.8 g, Fiber, 6.2 g, Fat, 0.8 g, Cholesterol, 0 mg, Sodium, 34.3 mg] | khatta-urad-dal--zero-oil-urad-dal-recipe-22173r |
| rcp22782 | Khatte Aloo | NA | NA | [parboiled and peeled baby potatoes, oil, carom seeds (ajwain), dried mango powder (amchur), garam masala, coriander (dhania) powder, cumin seeds (jeera) powder, cherry tomatoes, besan (bengal gram flour) curds (dahi), salt] | 10 mins | 10 mins | [Punjabi Sabzis, Semi-Dry Sabzis, Traditional Indian Sabzis, Indian Party, Non-stick Pan] | 4Makes 4 servings | Punjabi | A perky potato curry with a mild bitterness that kindles an enjoyable tingle on your palate, Khatte Aloo is a simple and quick preparation of baby potatoes and cherry tomatoes cooked with tongue-tickling spice powders and a tangy curd-besan mixture, which gives a creamy yet light kadhi like consistency to the dish. Serve hot with rotis , rice or Khichdi . | [Heat the oil in a deep non-stick pan, add the carom seeds and potatoes, mix well and cook on a medium flame for 4 to 5 minutes or till potatoes are golden brown, while stirring occasionally., Add the dry mango powder, garam masala, coriander powder and cumin seeds powder, mix well and cook on a medium flame for a few seconds, while stirring continuously., Add the cherry tomatoes and 2 tablespoons of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Add the besan-curd mixture and ½ cup water, mix well and bring it to boil, while stirring occasionally., Serve hot.] | [Energy, 315 cal, Protein, 4.8 g, Carbohydrates, 47.4 g, Fiber, 4.8 g, Fat, 11.9 g, Cholesterol, 0 mg, Sodium, 29.7 mg] | khatte-aloo-22782r |
| rcp22490 | Khatte Meethe Kaddu | NA | NA | [red pumpkin (bhopla / kaddu), fenugreek (methi) seeds, fennel seeds (saunf), cumin seeds (jeera), dry red chillies (pandi), chopped ginger (adrak), chopped tomatoes, turmeric powder (haldi), coriander (dhania) powder, chilli powder, sugar, oil, salt, ginger (adrak) juliennes] | 5 mins | 7 mins | [Sukhi Sabzis, Microwave Subzi, Microwave] | 2Makes 2 servings | NA | Tickle your taste buds with this sweet and sour subzi. The versatile pumpkin can be cooked within minutes and makes this an ideal dish to whip up when you are in a hurry. You can also try other recipes with kaddu lie Kaddu ka Bharta and Kaddu ka Raita . | [Combine the fenugreek seeds, fennel seeds and cumin seeds in a microwave-proof plate and microwave on high for ½ minute. Coarsely pound the seeds and keep aside., Combine the oil and the coarsely pounded spices in a microwave-proof bowl and microwave on high for 1 minute., Add the dry red chillies, ginger and tomatoes and microwave on high for 1 minute., Add the pumpkin, turmeric powder, coriander powder, chilli powder, sugar, salt and 1 tbsp of water, mix well and cover and microwave on high for 5 minutes, stirring once after 2 ½ minutes., Serve hot garnished with ginger.] | [Energy, 85 cal, Protein, 2.1 g, Carbohydrates, 7.3 g, Fiber, 1.6 g, Fat, 5.2 g, Cholesterol, 0 mg, Vitamin A, 245.6 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.8 mg, Vitamin C, 13.1 mg, Folic Acid, 28.3 mcg, Calcium, 31.5 mg, Iron, 0.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 12.2 mg, Potassium, 234.2 mg, Zinc, 0.4 mg] | khatte-meethe-kaddu-22490r |
| rcp22170 | Khatti Meethi Dal, Sweet and Sour Zero Oil Dal | NA | Veg | [toovar (arhar) dal, radish (mooli), turmeric powder (haldi), salt, beaten rice (poha), grated coconut, mustard seeds ( rai / sarson), curry leaves (kadi patta), asafoetida (hing), tamarind (imli) pulp, grated jaggery (gur), chilli powder, coriander (dhania) powder, cumin seeds (jeera) powder, chopped coriander (dhania)] | 15 mins | 17 mins | [Collection of Gujarati Dals / Kadhis, Popular Dals from all over India, Low Calorie Dals, Low Calorie Kadhis, Indian Pressure Cooker, Boiled Indian recipes, Healthy Pressure Cooker, Pressure Cooker Vegetables] | 4Makes 4 servings | Gujarati | Great taste without oil! If that’s hard to believe, just try this recipe first. This Khatti Meethi Dal features a very different combination of ingredients. You might never have tried adding roasted beaten rice to a dal recipe, but you will be amazed by the brilliant texture and flavour that it gives. Likewise, kokum gives its distinctive sourness to the recipe, while radish boosts the flavour and aroma. This unique assortment of ingredients not only gives the Sweet and SourZero Oil Dal a wonderful flavour, but also a good deal of fibre and iron. Serve with rice and roasted papad . | [Combine the dal, radish, turmeric powder, little salt and 1½ cups of water in a pressure cooker, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid., Heat a broad non-stick pan, add the beaten rice and coconut and dry roast on a slow flame for 2 minutes., Cool slightly and blend in a mixer to a fine powder. Keep aside., Heat a deep non-stick pan add the mustard seeds, curry leaves and asafoetida and dry roast on a slow flame for 30 seconds., Add the cooked dal, tamarind pulp, jaggery, chilli powder, coriander powder, cumin seeds powder, salt and ¾ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Serve hot garnished with coriander.] | [Energy, 116 cal, Protein, 5.1 g, Carbohydrates, 20.5 g, Fiber, 2.6 g, Fat, 1.6 g, Cholesterol, 0 mg, Sodium, 11.7 mg] | khatti-meethi-dal-sweet-and-sour-zero-oil-dal-22170r |
| rcp22211 | Khatti Meethi Papdi, Dhokli Subzi, Valor Papdi Subzi | NA | NA | [besan (bengal gram flour), curds (dahi), chilli powder, turmeric powder (haldi), salt, valor papdi, turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, chopped jaggery (gur), asafoetida (hing), salt, carom seeds (ajwain)] | 15 mins | 13 mins | [Gujarati Shaak Sabzi, Semi-Dry Sabzis, Traditional Indian Sabzis, Indian Party, Non-stick Pan, Zero Oil Subzis, Foods to cook in December] | 4Makes 4 servings | Gujarati | An all-time favourite from the kitchens of Gujarat, the Khatti Meethi Papdi is a delicious subzi that combines besan dumplings and walor papdi with everyday spices. Although it uses common ingredients, this valor Papdi Subzi has a unique texture and mind-blowing flavour because of the way it is cooked. Marinating the papdi with the other ingredients for a few minutes enhances the flavour of the dish, as the spices mix well with the vegetable. Besan dhoklis increase the appeal of the subzi further, but it is important to add these to the subzi only after the papdis are cooked. You must also take care to simmer the subzi till the dhoklis get cooked. The mouth-watering subzi is also a nutritious wonder as papdi is rich in iron and helps increase haemoglobin count if consumed regularly. Serve with Rotlis , Khatti Meethi Dal , Spicy Kachumber and Rice for a satiating oil-free meal. | [Combine all the ingredients along with 2 tbsp of water in a deep bowl, and whisk well to make a smooth batter. Keep aside., Combine the walor papdi, turmeric powder, chilli powder, coriander-cumin seeds powder, jaggery, asafoetida and salt in a deep bowl, mix well and keep aside., Heat a deep non-stick pan on a medium flame, add the carom seeds and dry roast on a medium flame for few seconds., Add the walor papdi mixture and 1½ cups of water and mix well. Cover it with a lid and cook on a medium flame for 10 minutes, while stirring occasionally., Drop spoonfuls of the dumpling batter into the papdi mixture using your hands at equal distance., Cover it with a lid and cook on a high flame for 2 minutes so the dumplings turn firm and get cooked, while stirring once gently after 1 minute., Serve hot.] | [Energy, 97 cal, Protein, 4.6 g, Carbohydrates, 15.5 g, Fiber, 3.1 g, Fat, 1.6 g, Cholesterol, 1.2 mg, Sodium, 16.4 mg] | khatti-meethi-papdi-dhokli-subzi-valor-papdi-subzi-22211r |
| rcp22644 | Khichadi Bake | NA | NA | [khichadi, chilli powder, chopped coriander (dhania), oil, mustard seeds ( rai / sarson), sliced onions, ginger-green chilli paste, turmeric powder (haldi), chilli powder, coriander (dhania) powder, potatoes, boiled, peeled and cubed, salt, fresh curds (dahi), fresh thick curds (dahi), salt, oil, mustard seeds ( rai / sarson), curry leaves (kadi patta)] | | | [collection of khichdi recipes] | 4Makes 4 servings | NA | A khichadi layered with a potato vegetable topped with tempered curds makes a meal by itself. | [Heat the oil in a pan and add the mustard seeds to it. When they crackle, add the onions and fry for some time till they turn translucent., Add the ginger-green chilli paste, turmeric powder, chilli powder and coriander powder and sauté for 1 to 2 minutes., Add the potatoes, ¼ cup water and salt and cook for some more time., Add the curds, mix well and keep aside., Whisk the curds with salt and keep aside., Heat the oil in a small pan and add the mustard seeds to it., When they crackle, add the curry leaves and pour over the curds. Mix well. Keep aside., Warm the khichadi and put it in a serving dish., Top with the potato vegetable., Spread the tempered curds evenly on top and sprinkle chilli powder over it., Bake in a pre-heated oven at 200°C (400°F) for 5 minutes or microwave for 2 minutes., Serve hot garnished with coriander.] | [Energy, 308 cal, Protein, 8.3 g, Carbohydrates, 36.4 g, Fiber, 2.8 g, Fat, 13.1 g, Cholesterol, 0 mg, Vitamin A, 292.5 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.3 mg, Vitamin C, 9.3 mg, Folic Acid, 22.6 mcg, Calcium, 133.1 mg, Iron, 19.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 191.3 mg, Potassium, 150.8 mg, Zinc, 0.5 mg] | khichadi-bake-22644r |
| rcp1543 | Khichdi, Bengali Style | NA | Veg | [rice (chawal), masoor dal (split red lentil), ghee, bayleaves (tejpatta), chopped onions, ginger-garlic (adrak-lehsun) paste, turmeric powder (haldi), green peas, french beans, onions, baby potatoes, chopped green chillies, salt, cloves (laung / lavang), cardamoms, cinnamon (dalchini)] | 15 mins | 25 mins | [Bengali Khichdi / Rice, Traditional Indian Rice Recipes, collection of khichdi recipes, Non Stick Kadai Veg] | 6Makes 6 servings | Bengali | Bengali style khichdi is aromatic and also laden with veggies and dal. In short, it is a flavoursome and power-packed meal. The use of crushed spices instead of whole or powdered ones brings about a significant change in the recipe – you will notice it when you prepare the khichdi. Also try other khichdi recipes like Ram Khichdi , Zucchini Bajra Khichdi and Shahjahani Khichdi . | [Heat the ghee in a deep non-stick kadhai, add the bayleaves and the prepared powder and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 1 to 2 minutes., Add the ginger-garlic paste, turmeric powder, rice and masoor dal, mix well and sauté on a medium flame for 1 to 2 minutes., Add 3½ cups of hot water, green peas, french beans, onions, potatoes, green chillies and salt, mix well and cook on a slow flame for atleast 20 minutes, while stirring occasionally., Serve hot.] | [Not Given] | khichdi-bengali-style-1543r |
| rcp41545 | Khichiya Papad, Fried Khichiya Papad | Snacks | NA | [khichiya papad, oil] | 2 mins | 10 mins | [Papads, Indian Party, Non-stick Pan, Kitty Party Snacks] | 4Makes 4 khichiya papads | Indian | Khichiya Papad is an amazingly tasty and crisp papad made of rice flour. It has a unique texture with a bubbly surface. These papads can be roasted or deep-fried, and served as it is or crushed and topped with masaledar ingredients. This recipe shows you how to make deep-fried Khichiya Papad. It tastes great with dal and rice. You should ensure that you fry the papad to the right level. Do not overcook it till it gets dark brown, because it will taste bitter. Also try these recipes using Khichiya papad, Masala Khichiya Papad and Roasted Khichiya Papad . | [Heat the oil in a deep non-stick pan and deep fry a khichiya papad, over a medium flame using a tong, till it turns light brown in colour from both the sides., Repeat step 1 to deep-fry 3 more papads., Serve immediately.] | [Energy, 59 cal, Protein, 0.4 g, Carbohydrates, 6.1 g, Fiber, 0.2 g, Fat, 3.6 g, Cholesterol, 0 mg, Sodium, 0 mg] | khichiya-papad-fried-khichiya-papad-41545r |
| rcp36320 | Khimchi ( Burgers and Smoothies Recipe) | NA | Veg | [cabbage, chilli powder, powdered sugar, vinegar, salt] | 5 mins | 0 mins | [Chinese Accompaniments, Pickles / Achar, No Cooking Veg Indian, Refrigerator] | 1Makes 1 cup (14 tbsp ) | Indian | This crunchy, sweet and spicy preparation is the first dish that arrives when you dine at a chinese restaurant. Khimchi would be a great accompaniment for the chinese burger, page…, but you could also create trendy fusion combinations by serving it with other burgers from other cuisines. Serve it in crisp cabbage leaves to make it all the more appealing. | [Immerse the cabbage cubes in enough ice-cold water in a deep bowl for 1 hour., Drain, add all the remaining ingredients and mix well., Refrigerate for at least an hour., Serve chilled.] | [Energy, 5 cal, Protein, 0.1 g, Carbohydrates, 1.1 g, Fiber, 0.1 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.8 mg] | khimchi--burgers-and-smoothies-recipe-36320r |
| rcp32744 | Khimchi ( Kebabs and Tikkis Recipes) | NA | Veg | [cabbage, chilli powder, powdered sugar, vinegar, salt] | 5 mins | 0 mins | [No Cooking Veg Indian, Indian Birthday Party, Refrigerator] | 1Makes 1 cup | Indian | This crunchy sweet and spicy preparation is the first dish that arrives when you dine at a chinese restaurant. Khimchi is a general term that refers to preserved vegetables (that are usually eaten in the winter when fresh vegetables are scarce). You can also use cucumber and carrot strips along with the cabbage. Just remember to adjust the other ingredients proportionately | [Combine all the ingredients in a bowl and mix well., Keep aside for at least an hour before serving., You can refrigerate this for a few days, stored in an air-tight container.] | [Energy, 65 cal, Protein, 1.2 g, Carbohydrates, 14.9 g, Fiber, 1.8 g, Fat, 0.1 g, Cholesterol, 0 mg, Vitamin A, 76.8 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.3 mg, Vitamin C, 79.4 mg, Folic Acid, 14.7 mcg, Calcium, 25 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0 mg, Potassium, 0 mg, Zinc, 0.2 mg] | khimchi--kebabs-and-tikkis-recipes-32744r |
| rcp3640 | Khoba Roti, Rajasthani Khoba Roti | NA | NA | [whole wheat flour (gehun ka atta), ghee, salt, ghee, whole wheat flour (gehun ka atta)] | 2 mins | 36 mins | [Rajasthani Roti / Puri / Paratha, Rajasthani Traditional Combinations, Indian Rotis, Indian Tawa, Holi recipes, Mother's Day, Tava] | 4Makes 4 rotis (4 roti ) | Rajasthani | This Indian bread truly unravels the mystery of the vast desert expanse. The word 'khoba' means indentation or cavity and that is how these rotis are prepared. They are best cooked in a gas tandoor but an ordinary Tava (griddle) over gas will give you equally good results, if cooked over a slow flame. Serve this roti hot, smeared with ghee with Aloo Aur Kaddu ki Subzi and Mangodi ki Dal . | [Combine all the ingredients in a deep bowl and knead into a firm dough using enough water., Divide the dough into 4 equal portions., Roll out a portion into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the roti for approx. 2 to 3 minutes on each side and remove onto a plate., Pinch the roti uniformly throughout (as shown in images 1 to 3)., Again cook the roti on a tava (griddle) over a slow flame for 5 to 6 minutes or till they turn golden brown in colour from both the sides using a muslin cloth., Repeat steps 3 to 6 to make 3 more rotis., Serve immediately with ghee and a subzi of your choice.] | [Energy, 289 cal, Protein, 7.9 g, Carbohydrates, 47.2 g, Fiber, 7.9 g, Fat, 8.7 g, Cholesterol, 0 mg, Sodium, 13 mg] | khoba-roti-rajasthani-khoba-roti-3640r |
| rcp2405 | Khoya Makhana | Snacks | NA | [crumbled mawa (khoya), lotus seeds (makhanas), ghee, chopped tomatoes, ghee, grated onions, chopped ginger (adrak), chopped green chillies, turmeric powder (haldi), coriander (dhania) powder, chilli powder, garam masala, salt, whisked curds (dahi)] | 15 mins | 28 mins | [Punjabi Sabzis, Sabzis with Gravies, Traditional Indian Sabzis, Diwali, Raksha - Bandhan, Father's Day, Diwali Snacks] | 5Makes 5 servings (5serving ) | Punjabi | Makhana is a wonderful ingredient, much loved by youngsters and elders alike. Its dainty appearance and unique texture makes it appealing to even kids. Khoya Makhana is an exotic preparation of makhana, with the captivating flavour of ghee. The makhanas are deep-fried in ghee and cooked in a rich gravy, which has the tangy flavour of tomatoes and curds, the intense flavour of Indian spices and spice powders, and the luxuriant texture of crumbled mava. Khoya Makhana is an elaborate dish fit to be served on special occasions. | [Heat a non-stick pan, put the makhanas and dry roast on a medium flame for 3 to 4 minutes, whiles tossing continuously., Heat the ghee for deep-frying in a deep non-stick pan, add the roasted makhanas and deep-fry till they turn light golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside., Combine the tomatoes and ½ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally., Cool and blend in a mixer till smooth. Keep aside., Heat the ghee in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes., Add the ginger, green chillies, turmeric powder, coriander powder, chilli powder, garam masala and 1 tbsp of water, mix well and cook on a medium flame for 30 seconds., Add the tomato pulp, khoya and salt, mix well and cook on a medium flame for 2 minutes ,while stirring occasionally., Add the curds and mix well., Add the deep-fried makhanas, mix gently and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve immediately.] | [Energy, 298 cal, Protein, 4.2 g, Carbohydrates, 8.7 g, Fiber, 0.9 g, Fat, 27.1 g, Cholesterol, 1.6 mg, Sodium, 8.5 mg] | khoya-makhana-2405r |
| rcp206 | Khoya Mutter | NA | NA | [mava (khoya), boiled green peas, oil, ghee, asafoetida (hing), cloves (laung / lavang), chopped green chillies, chopped tomatoes, coriander (dhania) powder, fennel seeds (saunf) powder, chilli powder, salt, chopped coriander (dhania)] | 10 mins | 9 mins | [Indian Tawa, Pregnancy Calcium Rich, Protein Rich foods for Pregnancy] | 4Makes 4 servings | Indian | Creamy khoya dotted with juicy green peas, ah! khoya mutter is the perfect choice for those who love creamy, buttery, stuff, and goes very well with a savoury roti, puri or paratha. Cooking the khoya with spices does away with its raw taste while retaining its sumptuous texture and flavour. Fennel seeds powder is another intelligent addition to this preparation, as it imparts a unique aroma that lures the diner. | [Heat the oil and ghee in a non-stick kadhai, add the asafoetida, cloves and khoya, mix well and cook on a slow flame for 2 minutes, while stirring continuously., Add the green chillies, tomatoes, coriander powder, fennel seeds powder, chilli powder and ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the salt, green peas and coriander, mix well and cook on a medium flame for another 3 to 4 minutes, while stirring occasionally., Serve hot.] | [Energy, 219 cal, Protein, 8.8 g, Carbohydrates, 14.4 g, Fiber, 4.1 g, Fat, 14.1 g, Cholesterol, 0 mg, Sodium, 6.4 mg] | khoya-mutter-206r |
| rcp2003 | Khoya Or Mawa, How To Make Khoya | NA | NA | [milk] | 2 mins | 42 mins | [Basic Indian Dessert Recipes] | 2Makes 1.5 cups (21 tbsp ) | Indian | homemade khoya (mawa) recipe | how to make mawa at home from milk | khoya recipe without microwave | with 17 amazing images. halwai style khoya or mawa is the most authentic way of making mawa at home. Learn how to make halwai style khoya or mawa. To make homemade khoya (mawa), boil the milk in a deep non-stick pan on a high flame, while stirring twice in between. This will take approx. 4 to 5 minutes. Reduce the flame to medium and cook for 30 minutes or till the milk reduces to ¾ of its quantity, while stirring occasionally and scraping the sides of the pan. Continue cooking on a medium flame for 7 more minutes or till the mixture leaves the sides of the pan, while stirring continuously and scraping the sides of the pan. Transfer it to a plate, spread it with the help of a spatula. Keep aside to cool for 30 minutes. Use as required or store in the freezer till use. Any mithai with halwai style khoya or mawa is totally irresistible, because of its rich, milky flavour. Not only that, khoya also imparts a creamy yet coarse texture that feels so wonderful on the palate. It does take a little time to thicken the milk, but it is completely worth the efforts as no shortcut will give the same intense flavour and mouth-feel as mawa made at home from milk. The trick here is continuous stirring and scrapping the sides till all the moisture evaporates. Once you have invested the time in making khoya, making traditional Indian mithais is very simple. What you could do is, prepare some khoya recipe without microwave whenever you end up with some extra milk and time on your hands, ready to use when you prepare your favourite sweets like Carrot Halwa, Jaripalla Churma, Mava Kesar Roll, Pista Choco Roll, Amrit Modak etc. Making any of these sweets would be a sinful indulgence. Tips for homemade khoya (mawa). 1. Ensure to buy full-fat milk or buffalo’s milk to make this recipe. 2. Use a deep non-stick pan so the milk has enough space to boil. 3. The khoya has to be cooled completely before freezing it. 4. It stays fresh in an air-tight container in the freezer for almost 15 days. If the khoya is in the freezer while using it, then remove it from the freezer at least 30 minutes before using it and thaw it at room temperature. Enjoy homemade khoya (mawa) recipe | how to make mawa at home from milk | khoya recipe without microwave | with step by step photos and video below. | [To make khoya or mawa, boil the milk in a deep non-stick pan on a high flame, while stirring twice in between. This will take approx. 4 to 5 minutes., Reduce the flame to medium and cook for 30 minutes or till the milk reduces to ¾ of its quantity, while stirring occasionally and scraping the sides of the pan., Continue cooking on a medium flame for 7 more minutes or till the mixture leaves the sides of the pan, while stirring continuously and scraping the sides of the pan., Transfer it to a plate, spread it with the help of a spatula. Keep aside to cool for 30 minutes., Use the khoya or mawa as required or store in the freezer till use., The khoya or mawa has to be cooled completely before freezing it. It stays fresh in an air-tight container in freezer for almost 15 days., If the khoya or mawa is in freezer while using it, then remove it from the freezer at least 30 minutes before using it and thaw it at room temperature.] | [Energy, 67 cal, Protein, 2.5 g, Carbohydrates, 2.9 g, Fiber, 0 g, Fat, 3.7 g, Cholesterol, 9.1 mg, Sodium, 10.9 mg] | khoya-or-mawa-how-to-make-khoya-2003r |
| rcp2068 | Khubani ka Halwa, Apricot Halwa | NA | NA | [dried apricots (khumani / jardalu), ghee, cardamom (elaichi) powder, saffron (kesar) strands, chopped mixed nuts] | 5 mins | 5 mins | [Dry Fruit Flavours, Barfi Recipes, Diwali, Holi recipes, Raksha - Bandhan, Ganesh Chaturthi, Eid] | 3Makes 3 servings | NA | khubani ka halwa recipe | apricot halwa | Indian mithai recipe | homemade khubani ka halwa | with 12 amazing images. khubani ka halwa recipe | apricot halwa | Indian mithai recipe | homemade khubani ka halwa is unbelievably easy to make Indian mithai with tantalizing aroma. Learn how to make apricot halwa. To make khubani ka halwa, soak the apricots in enough water for 1 hour. Keep aside. Drain the apricots, deseed and blend in a mixer with 2 tbsp water till smooth. Keep aside. Heat the ghee in a deep non-stick pan, add the apricot purée, cardamom powder and saffron, mix well and cook on a medium flame for 5 minutes, while stirring continuously. Serve warm garnished with mixed nuts. A land that is famous for dry fruits, Hyderabadi cuisine makes generous use of dry fruits in gravies, rice dishes and sweets. homemade khubani ka halwa is one such mithai made with apricots, laced with Indian spices like cardamom and saffron. A garnish of chopped nuts adds to the charm of this tasty sweet. The pleasant aroma and natural sweetness of apricots, punctuated by the myriad flavours and textures of the dry fruits makes the apricot halwa absolutely heavenly. You can also try other halwa recipes like Peach Halwa and Gajar ka Halwa. This Indian mithai recipe is sugar free and thus a tad healthier than other sugar laden sweets. However, dried apricots are high in carbs and thus this sweet should be enjoyed in small quantities occasionally. Tips for khubani ka halwa. 1. Prefer to use a deep pan to make this halwa so sautéing becomes easier. 2. Add water gradually while blending. The water is only to make blending easier. The apricot purée has to be thick after blending. 3. Prefer to use fresh cardamom powder for a good aroma and flavour. Enjoy khubani ka halwa recipe | apricot halwa | Indian mithai recipe | homemade khubani ka halwa | with step by step photos. | [Soak the apricots in enough water for 1 hour. Keep aside., Drain the apricots, deseed and blend in a mixer with 2 tbsp water till smooth. Keep aside., Heat the ghee in a deep non-stick pan, add the apricot purée, cardamom powder and saffron, mix well and cook on a medium flame for 5 minutes , while stirring continously., Serve warm garnished with mixed nuts.] | [Energy, 149 cal, Protein, 0.6 g, Carbohydrates, 26.4 g, Fiber, 1.1 g, Fat, 4.6 g, Cholesterol, 0 mg, Sodium, 3.6 mg] | khubani-ka-halwa-apricot-halwa-2068r |
| rcp2775 | Khumb Pulao | NA | Veg | [sliced mushrooms (khumbh), long grained rice (basmati), oil, cloves (laung / lavang), cinnamon (dalchini), cardamoms, bayleaf (tejpatta), chopped spring onion, garam masala, cumin seeds (jeera) powder, chilli powder, salt] | 10 mins | 15 mins | [Traditional Indian Rice Recipes, Pulaos, Microwave, Microwave, Quick Vegetarian Rice, khichdi Recipes] | 4Makes 4 servings | Indian | Succulent mushrooms with zesty spring onions, perked up with spices and powders make a delicious Khumb Pulao that will be loved by the whole family. What is so convenient about this delectable treat is that it can be prepared quite easily using the microwave oven. Once soaked for ten minutes and sautéed for a minute, the rice also cooks quickly, within fifteen minutes actually! That makes this pulao an ideal choice for busy days. | [Combine the oil, cloves, cinnamon, cardamom, bayleaf and spring onions in a microwave safe bowl, mix well and microwave on high for 1 minute., Add the mushrooms, mix well and microwave on high for 1 minute., Add the rice, mix well and microwave on high for 1 minute., Add 2 cups of hot water, garam masala, chilli powder, cumin seeds powder and salt, mix well and microwave on high for 12 minutes, stirring once after every 4 minutes., Serve hot.] | [Energy, 222 cal, Protein, 3.4 g, Carbohydrates, 34.7 g, Fiber, 2.1 g, Fat, 7.8 g, Cholesterol, 0 mg, Vitamin A, 87.8 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.5 mg, Vitamin C, 3.6 mg, Folic Acid, 7.7 mcg, Calcium, 9.2 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0.9 mg, Potassium, 76.5 mg, Zinc, 0.7 mg] | khumb-pulao-2775r |
| rcp30954 | Khumbh Aur Baby Corn Subzi | NA | Veg | [mushrooms (khumbh), diagonally cut and parboiled baby corn, ghee, ginger-garlic (adrak-lehsun) paste, chopped green chillies, boiled onion paste, coriander (dhania) powder, garam masala, chilli powder, salt, deep-fried onions, thick curds (dahi), milk, fresh cream, sugar] | 15 mins | 7 mins | [Mughlai Sabzis, Veg Mughlai sabzi, Curries, Sabzis with Gravies, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Non-stick Pan] | 3Makes 3 servings | South Indian | Rich and intense – these are the first words that come to your mind when you taste the Khumbh aur Baby Corn Subzi. This gravy takes you back to the Mughal era with its pungent flavour and dense mouth-feel. Of course, you can expect nothing less than luxury out of a dish that contains milk, cream, curds and onion paste along with an assortment of spice powders too. Relish this succulent accompaniment piping hot, with your favourite pulao or roti. You can prepare the boiled onion paste in advance, so it becomes easier to prepare this delicacy. | [Heat the ghee in a deep non-stick kadhai, add the ginger-garlic paste, green chillies and boiled onion paste and sauté on a medium flame for 2 minutes., Add the coriander powder, garam masala, chilli powder and salt and sauté on a medium flame for 30 seconds., Add the mushrooms, baby corn, deep-fried onions, curds and 5 tbsp of water, mix well and cook on a slow flame for 3 to 4 minutes, while stirring occasionally., Remove from the flame, add the fresh cream and sugar and mix well., Serve hot.] | [Energy, 210 cal, Protein, 3.4 g, Carbohydrates, 14.7 g, Fiber, 1.3 g, Fat, 15.3 g, Cholesterol, 0 mg, Vitamin A, 201.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.2 mg, Vitamin B3, 1.3 mg, Vitamin C, 7.7 mg, Folic Acid, 16.3 mcg, Calcium, 89.4 mg, Iron, 0.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 13.1 mg, Potassium, 232.8 mg, Zinc, 0.5 mg] | khumbh-aur-baby-corn-subzi-30954r |
| rcp32614 | Khumbh Curry Wrap (wraps and Rolls) | Snacks | Veg | [oil, ginger-garlic (adrak-lehsun) paste, chopped onions, chopped tomatoes, chilli-garlic chutney, dried fenugreek leaves (kasuri methi), curry powder, blanched mushrooms, salt, onion rings, grated carrots, chaat masala, rotis] | 15 mins | 8 mins | [Indian Rolls, Veg Roll, Saute, Non-stick Pan, Quick Snacks / Quick Starters, Healthy Snacks Entertaining Ideas] | 4Makes 4 wraps | Indian | A must-try for mushroom lovers! i really like mushrooms as it easily takes on earthy flavours of curry powder and kasuri methi. Succulent mushrooms when rolled up with onions and carrots makes this a heavenly treat. What’s more! it is totally healthy and light on calories. | [Heat the oil in a broad pan, add the ginger-garlic paste and onions and sauté on a medium flame till the onions turn translucent., Add the tomatoes, chilli-garlic chutney, dried fenugreek leaves and curry powder and sauté on a medium flame for another 2 to 3 minutes., Add the mushrooms and salt, mix gently and cook on a medium flame for a minute, while stirring continuously. Keep aside., Combine the onion rings, carrots and chaat masala in a bowl, mix gently and keep aside., Place a roti on a clean dry surface and place ¼th of the stuffing in a single row in the centre of the roti., Arrange ¼th of the onion-carrot mixture over the stuffing and roll it up tightly., Repeat with the remaining ingredients to make 3 more wraps., Wrap a tissue paper around each wrap and serve immediately.] | [Energy, 254 cal, Protein, 6 g, Carbohydrates, 36.1 g, Fiber, 6.6 g, Fat, 10.3 g, Cholesterol, 0 mg, Sodium, 23.1 mg] | khumbh-curry-wrap-wraps-and-rolls-32614r |
| rcp3502 | Khumbh Hara Dhania | Lunch | NA | [mushrooms (khumb), chopped coriander (dhania), low fat milk, low fat curds (dahi), besan (bengal gram flour), oil, cumin seeds (jeera), dried fenugreek leaves (kasuri methi), garam masala, salt, sliced onions, chopped cauliflower, chopped green chillies, chopped ginger (adrak), cinnamon (dalchini), clove (laung / lavang), low fat milk] | 15 mins | 22 mins | [Punjabi Sabzis, Sabzis with Gravies, Traditional Indian Sabzis, Non-stick Pan, Diabetic Sabzis, Healthy Sabzis with Gravies, Lunch Sabzi] | 4Makes 4 servings | Punjabi | khumbh hara dhania recipe | mushroom hara dhania | healthy mushroom and coriander sabzi | with 35 amazing images. Whether the mushrooms are made using tomatoes and oregano or spinach, onions and garlic, they make a delectable dish in all combinations. Learn how to make khumbh hara dhania recipe | mushroom hara dhania | healthy mushroom and coriander sabzi | Mushrooms are called khumb in hindi. They are mildly flavoured vegetables that absorb other flavours beautifully to make a tempting dish each time. healthy mushroom and coriander sabzi is mildly flavoured with coriander and an array of delicate spices to create a lip smacking dish that is rich in protein, calcium and vitamin A. mushroom hara dhania is an unusual delicacy to enjoy, especially if you're entertaining. You can also try other diabetic friendly subzis like the gavar pumpkin vegetable and the turai onion vegetable. Tips to make khumbh hara dhania: 1.Instead of mushrooms you can also add paneer if you are not serving it to diabetic patient. 2. Adding besan to the gravy helps to thicken the gravy. 3. Milk gives the mild sweetness to the gravy, it also makes the gravy richer. Enjoy khumbh hara dhania recipe | mushroom hara dhania | healthy mushroom and coriander sabzi | with detailed step by step images. | [Combine all the ingredients in a broad non-stick pan, mix well. Cover with a lid and cook on a medium flame for 8 to 10 minutes, while stirring occasionally., Allow the mixture to cool completely. Once cooled, blend in a mixer to a smooth paste. Keep aside., To make the khumbh hara dhania, combine the milk, curds and besan in a deep bowl mix well and keep aside., Heat the oil in a broad non-stick pan, add the cumin seeds, dried fenugreek leaves and sauté on a medium flame for a few seconds., Add the prepared paste and sauté on a medium flame for 2 to 3 minutes., Add the curds mixture, garam masala and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the mushrooms and coriander, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally., Serve the khumbh hara dhania hot.] | [Energy, 61 cal, Protein, 4 g, Carbohydrates, 8.2 g, Fiber, 1.1 g, Fat, 1.6 g, Cholesterol, 0 mg, Sodium, 46.7 mg] | khumbh-hara-dhania-3502r |
| rcp35021 | Khumbh Ke Kebab ( Healthy Starter Recipe ) | Snacks | Veg | [chopped garlic (lehsun), chilli powder, tamarind (imli) pulp, lemon juice, salt, oil, chopped onions, chopped mushrooms (khumbh), quick cooking rolled oats, low-fat milk, freshly ground black pepper powder, salt, chopped coriander (dhania), chopped green chillies] | 15 mins | 15 mins | [Vegetarain Kebabs, Saute, Indian Party, Kebab Party, Mixer, Non-stick Pan, Quick Snacks / Quick Starters] | 12Makes 12 kebabs | Indian | Here is a wonderful combination of mushrooms and oats that is jazzed up with the flavours of green chillies, coriander, onions and pepper. Low in calories, rich in protein, this is a perfect choice even for the health conscious. | [Combine all the ingredients in a mixer with ¼ cup of water and blend to a smooth paste., Refrigerate till use., Heat 1 tsp oil in a broad non- stick pan, add the onions and sauté on a medium flame till they turn translucent., Add the mushrooms and oats and sauté on a medium flame for another 2 to 3 minutes., Add the milk, mix well and cook on a slow flame, while stirring continuously, till the mixture becomes thick and leaves the sides of the pan. Add the salt and pepper and mix well., Remove from the flame, add the coriander and green chillies and mix well., Cool slightly and divide the mixture into 12 equal portions., Roll out each portion into a 67 mm. (2½”) flat oval kebab., Heat a non- stick tava (griddle) and cook each kebab, using 1/8 tsp of oil, till they turn light brown in colour from both the sides., Serve hot with garlic chutney.] | [Energy, 39 cal, Protein, 1.5 g, Carbohydrates, 5.3 g, Fiber, 0.7 g, Fat, 1.4 g, Cholesterol, 0 mg, Sodium, 7.5 mg] | khumbh-ke-kebab--healthy-starter-recipe--35021r |
| rcp22513 | Khumbh Lajawab | NA | NA | [mushrooms (khumb), cut into quarters, onion paste, ginger-garlic (adrak-lehsun) paste, ready-made tomato puree, cumin seeds (jeera) powder, coriander (dhania) powder, turmeric powder (haldi), chilli powder, dried fenugreek leaves (kasuri methi), fresh cream, milk, sugar, oil, salt] | 5 to 7 minutes | 5 minutes | [Semi-Dry Sabzis, Microwave Subzi, Microwave, Microwave] | 2Serves 2 | NA | Kasuri methi bestows a classic flavour to this subzi, which is prepared with mushrooms and a delectable combination of spices. It is a perfect accompaniment for hot Rotis or bread. | [Combine the oil, onion paste and ginger-garlic paste in a microwave-proof bowl and microwave on HIGH for 2 minutes., Add the tomato purée, cumin powder, coriander powder, turmeric powder, chilli powder and dried fenugreek leaves, mix well and microwave on HIGH for 1 minute., Add the cream, milk, sugar, salt, mushrooms and 1 tablespoon water, mix well and microwave on HIGH for 2 minutes., Serve hot.] | [Energy, 91 cal, Protein, 1.4 g, Carbohydrates, 3.7 g, Fiber, 0.6 g, Fat, 8 g, Cholesterol, 0 mg, Vitamin A, 129.5 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.2 mg, Vitamin B3, 1.4 mg, Vitamin C, 4.6 mg, Folic Acid, 10.4 mcg, Calcium, 31.8 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 6.8 mg, Potassium, 158.7 mg, Zinc, 0.3 mg] | khumbh-lajawab-22513r |
| rcp35074 | Khumbh Palak | NA | Veg | [sliced mushrooms (khumbh), chopped spinach (palak), chopped ginger (adrak), chopped green chillies, chopped garlic (lehsun), chopped tomatoes, chopped ginger (adrak), chopped green chillies, chopped garlic (lehsun), oil, cardamom (elaichi), cardamom (elaichi), onion paste, garam masala, salt] | 25 mins | 17 mins | [Sabzis with Gravies, Leafy Vegetable Sabzis, Non Stick Kadai Veg, Babies, Toddler and Kids Iron Rich Foods, Diabetic recipes, Calcium Rich Indian Recipes, Iron Rich Indian recipes] | 4Makes 4 servings | Indian | Whip up this nutritious yet delicious dish for your loved ones, and watch them lose themselves in its rich flavour and interesting texture. This Khumbh Palak is much more flavourful than the average mushroom preparation as it is supplemented by a vibrant spinach paste, a tangy tomato paste, a pungent onion paste as well as whole spices and spice powders! This tongue-tickling treat is rich in protein and iron, and low on calories, which makes it a dieter’s delight. Serve with Oats Roti and Cucumber, Capsicum and Celery Salad . | [Combine all the ingredients along with 1 cup of water in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes., Cool slightly and blend in a mixer to a smooth paste. Keep aside., Heat the oil in a deep non-stick kadhai, add big cardamom and cardamom and sauté on a medium flame for 10 seconds., Add the onion paste and sauté on a medium flame for 5 minutes., Add the prepared tomato paste, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Add the spinach paste, garam masala and salt, mix will and cook on a medium flame for 1 minute, while stirring occasionally., Add the mushrooms, mix well and cook on a medium flame for 4 minutes, while stirring occasionally., Serve hot.] | [Energy, 101 cal, Protein, 3.9 g, Carbohydrates, 14.3 g, Fiber, 4 g, Fat, 3.4 g, Cholesterol, 0 mg, Sodium, 54.7 mg] | khumbh-palak-35074r |
| rcp1452 | Khus Drink | NA | NA | [khus syrup, soaked falooda seeds (subza), lemon juice, lemonade, ice-cubes] | 5 mins | 0 mins | [Punjabi Drinks, Mughlai Drinks, Indian Drinks / Sharbats, Indian Mocktails, Foods to cook in October, Indian Foods to cook in March] | 4Makes 4 glasses | Punjabi | khus drink recipe | Indian khus cooler | homemade khus lemon drink | summer party mocktail | with 14 amazing images. khus drink is a quick fix lemon tinged khus flavoured drink for hot summer days. Learn how to make homemade khus lemon drink. To make khus drink, combine the Khus syrup, falooda seeds, lemon juice, and lemon drink in a deep bowl and mix well. Pour equal quantities of the drink into 4 individual glasses and top with 2 ice-cubes in each glass. Serve khus cooler immediately. Sip on this cooling homemade khus lemon drink on a hot summer’s day, and you will realise what ambrosia tastes like! Indeed, khus syrup when combined with subza seeds and lemon juice gives you so refreshing a drink that you will feel as if every cell in your body is rejuvenated by it. Why only call it a summer drink? This bright green coloured drink with a top up of lemon flavoured aerated drink is a pleasing and attractive party welcome drink too! Every sip of this aromatic summer party mocktail will add a lovely tingle to your taste buds. This khus cooler drink has to be served immediately on preparation, so make sure the lemon drink is nice and cold, and also add a few ice-cubes to the Khus Drink before serving to make it super-chill. Tips for khus drink. Soak the falooda seeds in enough water overnight. Drain excess water in any using a spoon and use them. 2. You can use any lemon flavoured aerated drink like 7 up of sprite or lemonade. 3. Ensure that the lemon drink is absolutely chilled because adding more ice cubes later will dilute the drink. Some more cool, refreshing drinks that are prefect treat on a hot summer's day - Panha, Saunf Sherbet, Nimbu Pani, Watermelon Slush and Coconut Water with Coconut Meat. Enjoy khus drink recipe | Indian khus cooler | homemade khus lemon drink | summer party mocktail | with recipe below. | [Combine all the ingredients, except the ice cubes in a deep bowl and mix well., Pour equal quantities of the drink into 4 individual glasses and top with 2 ice-cubes in each glass., Serve immediately.] | [Energy, 178 cal, Protein, 1.3 g, Carbohydrates, 42.2 g, Fiber, 2.1 g, Fat, 1.2 g, Cholesterol, 0 mg, Sodium, 2.5 mg] | khus-drink-1452r |
| rcp30933 | Khus ka Sharbat | NA | Veg | [khus syrup, kewra water, lemon juice, soaked falooda seeds (subza), ice-cubes] | 3 mins | 0 mins | [Mughlai Drinks, Indian Drinks / Sharbats, No Cooking Veg Indian, Holi recipes, Indian Party, Island Party, Kids After School] | 6Makes 6 servings | Indian | khus ka sharbat recipe | khus ka summer drink | Mughlai khus ka sharbat | with 16 amazing images. khus ka sharbat recipe | khus ka summer drink | Mughlai khus ka sharbat is a cooling drink to beat the heat. Learn how to make khus ka summer drink. To make khus ka sharbat, combine all the ingredients in a deep bowl and mix well. Pour equal quantities of the drink in 6 individual glasses. Serve immediately with ice cubes. A brilliant green drink prepared with ingredients such as khus, kewra, lemon juice and falooda seeds provides a truly cooling experience. All you need to prepare in advance is falooda seeds. You can soak them and refrigerate them. The Mughlai khus ka sharbat can be assembled just before serving. The lemon juice gives the drink the required tanginess and the falooda seeds provide just the right amount of substance in khus ka summer drink. The kewra water, on the other hand, adds to the flavour of this drink. Tips for khus ka sharbat. 1. Buy the readymade khus syrup for this recipe. It is available in most supermarkets and grocery stores. 2. The syrup has the correct proportion of sugar, so there is no need to add extra sugar while making the drink. 3. Kewra water can be substituted with kewra essence, which is more concentrated. 4. If you wish, you can make the drink and chill. But then add the soaked falooda seeds. Soak the falooda seeds and refrigerate them too. Add them just before serving. Enjoy khus ka sharbat recipe | khus ka summer drink | Mughlai khus ka sharbat | with step by step photos. | [To make khus ka sharbat, combine all the ingredients in a deep bowl and mix well., Pour equal quantities of the drink in 6 individual glasses., Serve immediately with ice cubes in each glass.] | [Energy, 55 cal, Protein, 0.1 g, Carbohydrates, 14.3 g, Fiber, 0.2 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 0.2 mg] | khus-ka-sharbat-30933r |
| rcp40795 | Khus Lime Cup, Khus Lime Float | NA | NA | [khus syrup, lemon juice, vanilla ice-cream, soda] | 5 mins | 0 mins | [Indian Drinks / Sharbats, Indian Mocktails, Squash / Syrups, High Tea Party, Cocktail Party] | 2Makes 2 glasses | Indian | Lemon and khus are both summer buddies! These flavours tend to provide a sense of relief from the heat, rebooting our sapped cells to face the rest of the day. Here, we bring together lemon juice and khus syrup with two more of your summer favourites – ice-cream and soda, to make a refreshing Khus Lime Cup. All together the four ingredients create a bubby magic, which tingles your palate and rejuvenates you. Note that the Khus Lime Float is assembled in a glass, letting the ingredients to slowly mingle by themselves, and not blended together. | [Take a tall glass, pour 3 tbsp of khus syrup and 1 tsp of lemon juice, Top it with a big scoop of vanilla ice-cream, Finally top it with ½ cup of soda., Repeat steps 1 to 3 to make 1 more glass., Serve immediately.] | [Energy, 329 cal, Protein, 3 g, Carbohydrates, 68 g, Fiber, 0.2 g, Fat, 6.3 g, Cholesterol, 0 mg, Sodium, 5.2 mg] | khus-lime-cup-khus-lime-float-40795r |
| rcp5615 | Khus-khus Ke Parathe | NA | NA | [whole wheat flour (gehun ka atta), wheat germ, nigella seeds (kalonji), salt, poppy seeds (khus-khus), cumin seeds (jeera), whole dry kashmiri red chillies, cardamoms, cloves (laung / lavang), cinnamon (dalchini), ghee, asafoetida (hing), chopped ginger (adrak), nigella seeds (kalonji), salt, ghee, whole wheat flour (gehun ka atta)] | 10 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Parathas, All-in-one Parathas, Indian Tawa, Tava, Forever Young Diet, Anti Aging Indian Diet] | 12Makes 12 parathas | Punjabi | You are sure to have used khus-khus, a reservoir of iron and zinc, in sweets, kheers and gravies too, but have you ever tried using this wonderful ingredient as a rich filling for parathas? Khus-khus ke Parathe features an aromatic and spicy stuffing of poppy seeds, whole spices and ginger packed inside a nutritious dough of whole wheat flour enhanced with wheat germ. Although almost all the spices in your masala dabba are found in this preparation, the accents of kalonji dominate both the dough and the stuffing in a way that excites the taste buds. | [Combine all the ingredients in a deep bowl and knead into a stiff dough using enough water. Keep aside., Soak the khus-khus in 6 tbsp of water for 15 minutes., Combine the cumin seeds, red chillies, cardamoms, cloves and cinnamon in a broad non-stick pan and dry roast on a medium flame for 1 minute., Allow it to cool and blend in a mixer to a fine powder. Keep aside., Blend the soaked poppy seeds in a mixer till it forms a thick paste. Keep aside., Heat the ghee in broad non-stick pan, add the asafoetida, nigella seeds and ginger and sauté on a medium flame for 30 seconds., Add the poppy seeds paste and cook on a medium flame for 1 minute, while stirring continuously., Remove from the flame, add the powdered masala and salt, mix well., Divide the stuffing into 12 equal portions and keep aside., Divide the dough into 12 equal portions and keep aside., Roll out 1 portion of the dough into a circle of 75 mm. (3?) diameter circle using little flour for rolling., Place 1 portion of the stuffing in the centre of each circle. Bring together all the sides in the centre and seal tightly., Roll out again into a circle of 100 mm. (4") diameter circle, using a little whole wheat flour for rolling., Repeat the steps 2 to 4 to make 11 more parathas., Heat a non-stick tava (griddle) and cook each paratha using a ¼ tsp of ghee until golden brown spots appear on both the sides., Serve immediately.] | [Energy, 84 cal, Protein, 2.6 g, Carbohydrates, 12.9 g, Fiber, 2 g, Fat, 2.8 g, Cholesterol, 0 mg, Sodium, 3.2 mg] | khus-khus-ke-parathe-5615r |
| rcp30967 | Khus-khus ki Puri | Snacks | Veg | [plain flour (maida), ghee, nigella seeds (kalonji), salt, plain flour (maida), oil, poppy seeds (khus-khus), cumin seeds (jeera), whole dry kashmiri red chillies, cardamoms, cloves (laung / lavang), cinnamon (dalchini), ghee, asafoetida (hing), nigella seeds (kalonji), chopped ginger (adrak), salt] | 10 mins | 15 mins | [Mughlai Rotis, Naan, Evening Tea Snacks, Puris, Deep Fry, Kadai Veg] | 10Makes 10 puris (10 puri ) | NA | Khus-khus or poppy seeds are used in nearly all cuisines in India. Here is a delicious puri stuffed with a poppy seed mixture and made spicy with the use of Kashmiri red chillies. Other spices such as cardamom, cloves, cinnamon and nigella seeds are also used to add flavoring. | [Sieve the flour well., Combine the flour, ghee, nigella seeds and salt in a deep bowl, mix well and knead it into a stiff dough using enough water., Divide the dough into 10 equal portions and keep aside., Soak the poppy seeds in 2 tbsp of water for 15 minutes and keep aside., Combine the cumin seeds, red chillies, cardamoms, cloves and cinnamon in a broad non-stick pan and dry roast on a medium flame for 1 minute., Allow it to cool and blend in a mixer to a fine powder. Keep aside., Blend the soaked poppy seeds in a mixer till it forms a thick paste. Keep aside., Heat the ghee in broad non-stick pan, add the asafoetida, nigella seeds and ginger and sauté on a medium flame for 30 seconds., Add the poppy seeds paste and cook on a medium flame for 1 minute, while stirring continuously., Remove from the flame, add the powdered masala and salt, mix well and keep aside., Roll out each portion of the dough into a circle of 72 mm. (2½?) diameter circle using little flour for rolling., Place 1 tsp of the stuffing in the centre of each circle. Bring together all the sides in the centre and seal tightly., Roll out again into a circle of 75 mm. (3") diameter circle, using a little plain flour for rolling., Heat the oil in a deep kadhai and deep-fry the puris, a few at a time, till they turn golden brown in colour from all the sides., Drain on an absorbent paper and serve immediately.] | [Energy, 101 cal, Protein, 0.9 g, Carbohydrates, 6.1 g, Fiber, 0 g, Fat, 8.2 g, Cholesterol, 0 mg, Vitamin A, 75 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 0 mg, Folic Acid, 0 mcg, Calcium, 1.9 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0.8 mg, Potassium, 10.7 mg, Zinc, 0 mg] | khus-khus-ki-puri-30967r |
| rcp22581 | Khyaar Bi Leban, Cucumber and Yogurt Dip | NA | Veg | [hung curds (chakka dahi), chopped cucumber, chopped mint leaves (phudina), chopped garlic (lehsun), freshly ground black pepper (kalimirch), salt, pita bread, lavash] | 8 mins | 0 mins | [Lebanese Appetizers, Indian Dips / Sauces, No Cooking Veg Indian, Kebab Party, High Tea Party, Cocktail Party, Indian Party Starters] | 2Makes 2 cups (28 tbsp ) | Indian | khyar bi laban recipe | Lebanese cucumber yogurt salad | Middle Eastern yogurt sauce (laban) | Indian cucumber yogurt dip | with 13 amazing images. khyar bi laban recipe | Lebanese cucumber yogurt salad | Middle Eastern yogurt sauce (laban) | Indian cucumber yogurt dip which is creamy and luscious with crunchy tid-bits of cucumber. Learn how to make Lebanese cucumber yogurt salad. An easy dip made with cucumber and curds, perked up with mint, pepper and garlic, Indian cucumber yogurt dip is one of the vegetarian favourites of Middle Eastern cuisine. Use fresh hung curds, for best flavour and texture. While it is mostly served as a refreshing dip for Pita Bread or Lavash, sometimes this preparation is also used as a part of other more elaborate dishes. Tips to make khyar bi laban. 1. Right way to make hung curd. 2. Instead of mint leaves you can also add parsley. 3. Serve this dip chilled. Enjoy khyar bi laban recipe | Lebanese cucumber yogurt salad | Middle Eastern yogurt sauce (laban) | Indian cucumber yogurt dip | with step by step photos. | [To make khyar bi laban, combine all the ingredients in a deep bowl and mix well., Refrigerate for at least an hour., Serve khyar bi laban chilled with pita bread and lavash.] | [Energy, 34 cal, Protein, 1.2 g, Carbohydrates, 1.5 g, Fiber, 0.1 g, Fat, 1.9 g, Cholesterol, 4.6 mg, Sodium, 5.7 mg] | khyaar-bi-leban-cucumber-and-yogurt-dip-22581r |
| rcp1233 | Kidney Bean Salad, Mexican Kidney Bean Salad | NA | Veg | [boiled rajma (kidney beans), tomato cubes, sliced onions, chopped spring onion greens, olive oil, chopped garlic (lehsun), lemon juice, salt] | 10 mins | 0 mins | [vegetarian Mexican Salads, Indian Salads with dressing, Quick Indian Salads, Healthy Pressure Cooker, Pressure Cooker Vegetables, Mexican Party, Healthy Indian Salads] | 4Makes 4 servings | Indian | kidney bean salad recipe | Mexican bean salad | Indian kidney bean salad with lemon garlic dressing | Mediterranean bean salad | with 23 amazing images. kidney bean salad recipe | Mexican bean salad | Indian kidney bean salad with lemon garlic dressing | Mediterranean bean salad is a peppy Mexican style salad with a freshly prepared dressing. Learn how to make Mexican bean salad. To make kidney bean salad, combine all the ingredients in a deep bowl and mix well. Just before serving, add the dressing and toss well. Serve immediately. A yummy salad with an interesting assortment of ingredients, which offer a mix-and-match of multiple textures and flavours. The succulence of cooked kidney beans, the juiciness of tomatoes, the crunch of onions and spring onions, all come together in Mediterranean bean salad to delight your palate. A pungent, lemony dressing adds to the flavour of this lovely Mexican bean salad, making it a truly memorable treat. What’s more interesting is the addition of finely chopped garlic in the dressing, which gives this salad a good mouthfeel and flavour both. You can serve this Indian kidney bean salad with lemon garlic dressing with a Mexican nacho soup and make a satiating meal. Tips for kidney bean salad. 1. The rajma has to be soaked for at least 8 hours or overnight, so plan for this recipe in advance. 2. The cooked rajma should be perfect in texture – crunchy enough and not soft or mushy at all. 3. We have used olive oil for an authentic aroma and flavour, but if you don’t have it you can use any other cooking oil. 4. Spring onions greens are added for a crunch. But if it’s not in your pantry, use finely chopped coriander or mint for refreshing flavour. 5. If you wish to carry this salad to work, then toss the veggies and pack in a separate box and pack the dressing in a separate air tight container. Keep it refrigerated. Just before serving, add the dressing to the veggies, toss well and serve. Enjoy kidney bean salad recipe | Mexican bean salad | Indian kidney bean salad with lemon garlic dressing | Mediterranean bean salad | with step by step photos. | [Combine all the ingredients in a deep bowl and mix well., Just before serving, add the dressing and toss well., Serve immediately.] | [Energy, 176 cal, Protein, 4.5 g, Carbohydrates, 13.3 g, Fiber, 1.4 g, Fat, 11.6 g, Cholesterol, 0 mg, Sodium, 2.9 mg] | kidney-bean-salad-mexican-kidney-bean-salad-1233r |
| rcp4176 | Kimchi, Easy Kimchi | NA | Veg | [cabbage cubes, chilli powder, powdered sugar, vinegar, salt] | 5 mins | 0 mins | [Chinese Accompaniments, Chinese Basic, No Cooking Veg Indian, Chinese Party] | 1Makes 1 cup | Indian | This crunchy sweet and spicy preparation is the first dish that arrives when you are dining at a Chinese restaurant. Kimchi is a general term for any preserved vegetables (that are usually eaten in the winter when vegetables are scarce). You can also use cucumber and carrots strips along with the cabbage. Just remember to adjust the other ingredients proportionately. | [Combine all the ingredients in a deep bowl and mix well., Refrigerate for at least an hour before serving., Serve chilled.] | [Energy, 65 cal, Protein, 1.2 g, Carbohydrates, 14.9 g, Fiber, 1.8 g, Fat, 0.1 g, Cholesterol, 0 mg, Vitamin A, 76.8 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.3 mg, Vitamin C, 79.4 mg, Folic Acid, 14.7 mcg, Calcium, 25 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0 mg, Potassium, 0 mg, Zinc, 0.2 mg] | kimchi-easy-kimchi-4176r |
| rcp3424 | Kishmish ka Murabba, Sweet Raisin Pickle | NA | NA | [raisins (kismis), brown sugar, honey, citric acid (nimbu ka phool), salt] | 5 mins | 18 mins | [Punjabi Raita | Punjabi Chutney | Achar, Pickles / Achar, Raksha - Bandhan, Mother's Day, Thanksgiving, Indian Party, Non-stick Pan] | Makes 0.50 cup (7 tbsp ) | Punjabi | If you have never tried pickling raisins before, you have missed something all along! It is time to try it out, right away. Very different and addictively tasty, this Kishmish ka Murabba is a unique sweet pickle made of raisins, sweetened with brown sugar and honey. The brown sugar gives the murabba an exquisite taste, which must be tried to be understood. If you are fond of sweet accompaniments, you can also try the Pineapple and Raisin Chutney , and the Grated Amla Murabba . | [Combine the brown sugar and 1 cup of water in a deep non-stick pan, mix well and cook on a slow flame for 2 minutes, while stirring continuously till the sugar has dissolved completely., Add the raisins, mix well and cook on a medium flame for 15 minutes, while stirring occasionally or till the syrup is of two string consistency., Switch off the flame, add the honey, citric acid and salt and mix well. Cool completely., Pour into a sterilized glass jar and store it in the refrigerator., Use as required.] | [Energy, 85 cal, Protein, 0.2 g, Carbohydrates, 21.2 g, Fiber, 0.1 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 112.1 mg] | kishmish-ka-murabba-sweet-raisin-pickle-3424r |
| rcp41946 | Kit Kat Milkshake with Ice- Cream | NA | NA | [kit kat chocolate fingers, vanilla ice cream, milk, beaten whipped cream, crushed kit kat chocolate fingers, kit kat chocolate fingers] | 10 mins | 0 mins | [Indian Milkshakes & Smoothies, Chocolate Dessert Ice Cream, Raksha - Bandhan, Christmas, Children's Day, Desserts for Entertaining, Western Party] | 3Makes 3 glasses | Indian | kit kat milkshake recipe | Indian kit kat milkshake with ice cream | kitkat shake | easy homemade kit kat milkshake - summer drink | with 8 amazing steps. kit kat milkshake recipe | Indian kit kat milkshake with ice cream | kitkat shake | easy homemade kit kat milkshake - summer drink is a chocolate flavoured drink perfect to quench thirst and treat yourself on hot days. Learn how to make kitkat shake. To make kit kat milkshake, combine the kit kat fingers, vanilla ice-cream and milk in a mixer and blend till smooth. Pour equal quantities of the milkshake into 3 individual glasses. Keep refrigerated till serving. Just before serving, top it with a little beaten whipped cream, 1 tbsp of crushed kit kat fingers and 1 kit kat finger in each glass. Serve immediately. The exciting crunch and chocolate flavour of Kit Kat make it a great hit with young and old alike. This easy homemade kit kat milkshake - summer drink harnesses these strengths of Kit Kat, albeit in a new and innovative form. The kitkat shake has a luscious, chocolaty mouth-feel punctuated by crunchy titbits of Kit Kat. The rich taste and unique mouth-feel make it a special treat that is incomparable to other milkshakes. Serve Indian kit kat milkshake with ice cream immediately to enjoy the crispness of the crushed Kit Kat. You can also try other chocolate flavoured milkshakes like the Nutella Ferrero Rocher Milkshake or chocolate date almond milk. Tips for kit kat milkshake. 1. Break the kit kat fingers into pieces so blending becomes easier. 2. You can make vanilla ice cream at home or buy readymade ice cream. 3. You can beat the whipped cream and keep it in the freezer till use. Do not keep it in the refrigerator. Learn how to make whipped cream. 4. You can also make the milkshake and keep refrigerated till serving. But decorate with whipped cream and kit kat just before serving. Enjoy kit kat milkshake recipe | Indian kit kat milkshake with ice cream | kitkat shake | easy homemade kit kat milkshake - summer drink | with step by step photos. | [To make kit kat milkshake with ice- cream, combine the kit kat fingers, vanilla ice-cream and milk in a mixer and blend till smooth., Pour equal quantities of the milkshake into 3 individual glasses., Keep refrigerated till serving., Just before serving top it with a little beaten whipped cream, 1 tbsp of crushed kit kat fingers and 1 kit kat finger in each glass., Serve the kit kat milkshake with ice- cream immediately.] | [Energy, 660 cal, Protein, 11.8 g, Carbohydrates, 68.1 g, Fiber, 1.8 g, Fat, 35.4 g, Cholesterol, 16 mg, Sodium, 105.7 mg] | kit-kat-milkshake-with-ice--cream-41946r |
| rcp39711 | Kit- Kat Sundae | NA | NA | [roughly chopped dark chocolate, butter, sugar, honey, vanilla essence, coarsely crushed kit kat chocolate fingers, vanilla ice-cream, gems, kit-kat chocolate fingers] | 5 mins | 5 mins | [Chocolate Dessert, Indian Sundae, Mother's Day, Thanksgiving, Quick Indian Sweets, Quick Desserts, Sweet Recipes for Kids] | 2Makes 2 glasses | Indian | Can you resist the aroma, let alone the sight of chocolate fudge sauce rich with the flavours of chocolate, honey and vanilla ice-cream. Well, here is a dashing dessert made of crushed Kit-Kat chocolate fingers, chocolate fudge sauce and vanilla ice-cream that will make you fall in love with chocolate, all over again! The best part is that this quick and easy Kit-Kat Sundae, seated smugly in a glass, is so awesome it can please anybody, young or old! | [Combine the butter, sugar and ¼ cup of hot water in a broad non-stick pan and cook on a medium flame for 2 to 3 minutes or till the sugar melts completely, while stirring continuously., Add the chocolate and honey, mix well and cook on a medium flame for another 1 to 2 minutes or till the chocolate melts completely, while stirring continuously. Keep aside to cool for 5 to 7 minutes., Add the vanilla essence and mix well. Keep aside., Sprinkle 2 tbsp of crushed kit-kat chocolate fingers evenly in a serving glass., Pour 2 tbsp of chocolate fudge sauce and place a scoop of vanilla ice-cream over it., Again pour 2 tbsp of chocolate fudge sauce over it and sprinkle 2 tbsp of crushed kit kat chocolate fingers evenly over it., Repeat steps 1 to 3 to make 1 more glass., Serve immediately garnished with a few gems and a kit-kat chocolate finger in each glass.] | [Energy, 571 cal, Protein, 9.3 g, Carbohydrates, 54.6 g, Fiber, 0.8 g, Fat, 41.3 g, Cholesterol, 22.5 mg, Sodium, 111.8 mg] | kit--kat-sundae-39711r |
| rcp33946 | Kit-kat Cake ( Cakes and Pastries) | NA | NA | [chocolate cake, sugar syrup, chocolate truffle, kit-kat chocolates, cake board, kit-kat fingers, chocolate truffle, chocolate, piping bag star nozzle, knife, butter paper, turntable] | 15 mins | 0 mins | [Chocolate Dessert, Cakes, Indian style Eggless Cakes, Christmas, Valentines Day Indian recipes, Desserts for Entertaining, Sweet Recipes for Kids] | 1Makes 1 cake | Indian | The already rich chocolaty flavour of this cake is further reinforced with layered dark chocolate icing and kit kat chocolate. | [Slice the sponge cake horizontally into 2 equal parts., Soak the bottom layer of the sponge cake with ½ the sugar syrup., Spread ¾ cup of truffle on the soaked layer of the cake and sprinkle the chopped kit-kat chocolates., Sandwich with the second layer of the sponge cake., Soak the second layer of the cake with the remaining soaking syrup and spread the remaining chocolate truffle evenly on top and at the sides of the cake., Transfer the cake onto a cake boards and refrigerate for 20 minutes to set., Fill the plastic disposable piping bag (fitted with a no. 5 star nozzle) with the chocolate truffle. Make a shell border at the base of the cake., To do this, squeeze the piping bag and allow the cream to fan out generously– do not lift the bag., Gradually relax your pressure as you lower the tip until it touches the surface. Stop pressure and pull the tip away, without lifting it off the surface, to draw the shell to a point. Start the end of your next shell so that the fanned end covers the tail of the preceding shell to form and even chai, Using the same piping bag make 6 swirls along the top of the cake. To do this: hold the piping bag in your hand and move your wrist anti-clockwise while applying gentle pressure to make a swirl., Finish the circle and gently lift it in a single motion to form a peak. Repeat to make 5 more swirls. Keep aside., Pour the melted chocolate into a butter paper-piping bag and fold the top end of the piping bag so as to seal it. Snip a bit off the tip so as to get a tiny hole for the piping to come out., Place another butter paper on a flat surface. Make parallel lines on the butter paper, then cross these lines with another set of parallel lines to make a net. Make 5 more chocolate nets and allow them to set for 15 minutes., Take fingers of kit kat chocolate and cut them at a slant with a knife to give the shape of small diamonds. Make 6 such kit-kat diamonds., Place these kit-kat diamonds on top of the swirl., Place one chocolate net on each swirl next to the kit-kat piece., Cut the cake into 6 equal wedges and serve.] | [Energy, 2888 cal, Protein, 57 g, Carbohydrates, 371.3 g, Fiber, 6.7 g, Fat, 142.8 g, Cholesterol, 125.5 mg, Sodium, 923.6 mg] | kit-kat-cake--cakes-and-pastries-33946r |
| rcp35883 | Kiwi Cheesecake ( Cheesecakes Recipe) | NA | NA | [dark chocolate biscuits, melted butter, sugar, cornflour, lemon juice, grated lemon rind, lemon essence, butter, sliced kiwis, basic cheesecake, kiwis, lemon essence, lemon juice, beaten whipped cream] | 10 mins | 5 mins | [Cheesecake, Indian style Eggless Cakes, Desserts for Entertaining, Refrigerator, Foods to cook in September] | 1Makes 1 cheesecake | Indian | Ah, the layers of this cheesecake get better and better—from the crumbly buttery biscuit base to the soft cheesecake in the middle, to the lemony kiwi glaze on top. Use properly ripe kiwis to get the perfect taste and avoid the sourness. In case kiwis are not available or not to your taste, you can substitute it with cherries or strawberries. | [Open each dark chocolate biscuit and scrape and discard the middle creamy layer., Crush the biscuits on a butter paper or a rolling board and crush to a coarse powder with the help of a rolling pin., Transfer the crushed biscuit powder to a bowl, add the butter and mix well., Spread and press the mixture into the base of a 175 mm. (7") loose bottomed cake tin., Refrigerate for 10 minutes and keep aside., Combine all the ingredients except the kiwis in a deep non-stick pan and bring to a boil, while stirring continuously., Strain the sauce using a sieve and keep aside to cool., Add the sliced kiwis, mix well and keep aside., Combine the basic cheesecake mixture, kiwis, lemon essence and lemon juice in a bowl and mix well., Add the beaten whipped cream and fold gently., Pour this mixture over the biscuit base and spread it evenly using a palate knife., Refrigerate for 4 hours or till the cheesecake sets., Arrange the glazed kiwis evenly over it and keep refrigerated for at least 10 to 15 minutes or till the glaze is firm., Demould the cheesecake, cut into 6 equal wedges and serve chilled.] | [Energy, 1324 cal, Protein, 5.9 g, Carbohydrates, 150.5 g, Fiber, 7.4 g, Fat, 79.2 g, Cholesterol, 87.5 mg, Sodium, 358.7 mg] | kiwi-cheesecake---cheesecakes-recipe-35883r |
| rcp37011 | Kiwi Crowns ( Fruit Carvings) | NA | Veg | [] | 20 mins | 0 mins | [No Cooking Veg Indian, Desserts for Entertaining, Foods to cook in September] | 1Makes 1 crown | Indian | A new way to serve fruits. You can make this garnish for other fruits like chickoo, apple, pineapple etc. | [Hold the kiwi in your hand and make v-shaped cuts till the centre of the kiwi all around it., Loosen it a bit from inside and gently detach it from the rest of the kiwi.] | [Not Given] | kiwi-crowns--fruit-carvings-37011r |
| rcp41856 | Kiwi Infused Coconut Water | NA | NA | [kiwi cubes, tender coconut water] | 5 mins | 0 mins | [Low Cal Beverages, Healthy Indian Drinks and Juices, Detox Water, Fruit Infused Water, Detox Water with Coconut Water and Fruits, Antioxidant Drinks, Foods to cook in September] | 1Makes 1 servings | Indian | Kiwi Infused Coconut Water should be your pick when your craving something sweet and sour. The coconut and kiwi will help to detoxify your mind and body to keep you going throughout the day. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the kiwi in the pitcher along with coconut water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The kiwi can be discarded or more coconut water can be added to make more detox water. Do not use the kiwi for more than twice. You can also try other Fruit Infused Water recipes from our collection like the Guava Strawberry Infused Water or Custard Apple Infused Coconut Water . | [Put the kiwi cubes in the infusing tube and close the lid., Fill the bottle with coconut water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 4 hours.] | [Not Given] | kiwi-infused-coconut-water-41856r |
| rcp33185 | Kiwi Kooler ( Party Drinks ) | NA | Veg | [ice, sugar syrup, kiwi crush, lemon juice, soda, slices of kiwi] | 5 mins | 0 mins | [Indian Mocktails, No Cooking Veg Indian, Refrigerator, Foods to cook in September] | 4Makes 4 glasses | Indian | Kiwi kooler, the beautiful light green colour of this mocktail is enough to entice you to have the drink. What a delightful was to quench one’s thirst! you can omit the lemon juice and soda and add lemonade instead. Glass used: tall glass | [In a tall glass, place ½ cup of crushed ice., Pour 1 tsp of sugar syrup, 2 tbsp kiwi crush, 1 tbsp lemon juice over it and stir using a stirrer., Repeat the steps 1 and 2 to make 3 more glasses., Top each glass with ½ bottle of chilled soda water and serve immediately garnished with a slice of kiwi.] | [Energy, 21 cal, Protein, 0.3 g, Carbohydrates, 4.3 g, Fiber, 0.5 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 0.6 mg] | kiwi-kooler--party-drinks--33185r |
| rcp33205 | Kiwi Margarita ( Party Drinks ) | NA | NA | [kiwi crush, lemon juice, sugar, crushed ice, lemon, salt] | 2 mins | 0 mins | [Indian Mocktails, Kitty Party, Mixer, Foods to cook in September] | 2Makes 2 glasses | Indian | kiwi margarita recipe | kiwi margarita mocktail | kiwi margarita bartender style | with step by step photos. kiwi margarita is a favourite mocktail served in parties. Learn how to make kiwi margarita bartender style. Our kiwi margarita mocktail is non alcoholic and an Indian style kiwi margarita recipe. I love serving kiwi margarita mocktail at parties where lots of my friends don’t drink alcohol. An energetic combination of kiwi with lemon makes this citrus drink perfect for the summer. The bright green colour of kiwi crush, speckled with tiny black seeds adds a dramatic tropical flair to the kiwi margarita mocktail. To make kiwi margarita, first get the rim of the glass ready. Rub a lemon halve along the rim of a glass. Place the glass gently over a plate containing salt. Then make margarita. Combine all the ingredients in a blender and blend till smooth. Place pour equal quantities of the drink into each of the salt rimmed glasses. Serve immediately. The unique tangy-sweet flavour of this slushy kiwi margarita bartender style goes well with a salt-rimmed margarita glass. Serve it for birthday parties or kitty parties, it is sure to be applauded. Tips for kiwi margarita. 1. Use a fresh bottle of kiwi crush to get the perfect green colour of the mocktail. 2. Use crushed ice preferably as it mixes well. 3. The texture and flavour are best when served immediately, as the lemon juice tends to become acrid over time. Enjoy kiwi margarita recipe | kiwi margarita mocktail | kiwi margarita bartender style | with step by step photos and video below. | [Rub a lemon halve along the rim of a glass., Place the glass gently over a plate containing salt. Dust of the excess salt., Repeat steps 1 and 2 to make 1 more glass. Keep aside., Combine all the ingredients in a blender and blend till smooth., Place pour equal quantity of the drink into each of the salt rimmed glasses., Serve immediately.] | [Energy, 204 cal, Protein, 0.5 g, Carbohydrates, 50.1 g, Fiber, 0.8 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 0.9 mg] | kiwi-margarita--party-drinks--33205r |
| rcp35806 | Kiwi Pastry ( Cakes and Pastries) | NA | NA | [vanilla cake, sugar syrup, vanilla essence, whipped cream, kiwi, cake board, whipped cream, kiwi, sugar, water, glycerin, disposable piping bag star nozzle] | 15 mins | 5 mins | [Fruit Based Indian Desserts, Cakes, Foods to cook in September] | 4Makes 4 pastries | Indian | No doubt kiwi is an exotic fruit here in india – this pastry presents it in an equally exciting and exotic form! | [Slice the vanilla cake horizontally into 3 equal parts. Keep aside., Combine the sugar syrup and vanilla essence in a bowl to make the soaking syrup and keep aside., Soak the bottom layer of the chocolate cake with 1/3 of the soaking syrup., Spread ½ cup of cream on the soaked layer of the cake., Put ½ cup of kiwis on top and sandwich with the second layer of the cake., Repeat the steps 3-5 to make 1 more layer on top., Soak the topmost layer of the cake with the remaining soaking syrup., Spread the remaining cream evenly on top and at the sides., Transfer the cake onto a cake board and refrigerate for 20 minutes to set., Peel the kiwis and cut into thick wedges., Fill the plastic disposable piping bag (fitted with a no 5 star nozzle) with the whipped cream., Make an arch border at the circumference of the cake: to do this,l squeeze the piping bag and allow the cream to come out gently– do not lift the bag., Gradually relax your pressure as you lower the tip until it touches the surface. Stop pressure and without lifting it off the surface start forming your next arc form and continue to make an even chain., Heat the sugar and water over gentle flame till the sugar dissolves., Add the glycerine and heat till you get a syrup of coating consistency., Cool the syrup and put the kiwis into it., Remove the kiwi pieces and place on top of the cake., Cut into 4 equal wedges and serve.] | [Energy, 888 cal, Protein, 9.8 g, Carbohydrates, 145.6 g, Fiber, 3.3 g, Fat, 29.7 g, Cholesterol, 82.7 mg, Sodium, 277 mg] | kiwi-pastry--cakes-and-pastries-35806r |
| rcp36254 | Kiwi Smoothie ( Burgers and Smoothie Recipe) | NA | Veg | [kiwi, curds (dahi), vanilla ice-cream, sugar, kiwi] | 10 mins | 0 mins | [Indian Milkshakes & Smoothies, No Cooking Veg Indian, Foods to cook in September] | 2Makes 2 big glasses | Indian | The kiwi smoothie is sure to give your taste buds a wake-up call, as it imbibes the true flavours of the tangy kiwi fruit. This drink is to be consumed immediately as it might turn bitter in the course of time. | [Combine the curds, vanilla ice-cream, kiwi and sugar and blend in a juicer till the mixture is smooth and frothy., Pour equal quantities of the smoothie into 2 individual glasses., Serve immediately garnished with a kiwi slice on the rim of each glass.] | [Energy, 414 cal, Protein, 6.2 g, Carbohydrates, 79.4 g, Fiber, 6.1 g, Fat, 8.6 g, Cholesterol, 4.8 mg, Sodium, 11.8 mg] | kiwi-smoothie--burgers-and-smoothie-recipe-36254r |
| rcp41802 | Kiwi Watermelon Infused Water | NA | NA | [kiwi slices, watermelon (tarbuj) cubes] | 5 mins | 0 mins | [Low Cal Beverages, Healthy Indian Drinks and Juices, Detox Water, Fruit Infused Water, Detox Water with Fruits, Antioxidant Drinks, Foods to cook in September] | 1Makes 1 servings | Indian | Add a hint of green and pink to your drinking water. Kiwi Watermelon Infused Water is a good source of vitamin C and it will flush out the harmful toxins from your body and will keep you refreshed throughout the day. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the fruits in the pitcher along with water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The fruits can be discarded or more water can be added to make more detox water. Do not use the fruits for more than twice. Lemony Papaya Infused Water is another flavour packed and refreshing drink. | [Put 3 kiwi slices, 3 watermelon cubes, remaining 2 kiwi slices and 2 watermelon cubes in the infusing tube and close the lid., Fill ¾ of the bottle with water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 2 to 3 hours.] | [Not Given] | kiwi-watermelon-infused-water-41802r |
| rcp35933 | Kobi Batata Nu Shaak ( Cabbage and Potato Vegetable) | Dinner | NA | [shredded cabbage, potato cubes, oil, mustard seeds ( rai / sarson), cumin seeds (jeera), asafoetida (hing), turmeric powder (haldi), curry leaves (kadi patta), green chillies, salt, coriander (dhania) powder, chilli powder, sugar, rotis] | 15 mins | 13 mins | [Gujarati Shaak Sabzi, Dinner, Sabzis, Curries, Quick Sabzis, Sukhi Sabzis, Traditional Indian Sabzis, Non-stick Pan] | 3Makes 3 servings | Gujarati | kobi batata nu shaak | Gujarati kobi batata nu shaak | aloo patta gobhi | Indian style cabbage potato vegetable | with 17 amazing images. kobi batata nu shaak is a classic Gujarati kobi batata nu shaak. Made from cabbage, potato cubes which are cooked in spices to make a dry Indian style cabbage potato vegetable. aloo patta gobhi is an off-beat combination of shredded cabbage and cubed potatoes makes a wonderful dry subzi, with the peppy flavour of green chillies and coriander powder, aptly supported by an aromatic tempering of mustard and cumin seeds. Notes on Gujarati kobi batata nu shaak. 1. Sauté on a medium flame for 30 seconds. Stir quickly or the tadka might burn, giving an awful taste to the kobi nu shaak. 2. Cover with a lid and cook gobi bateta nu shaak on a medium flame for 10 minutes or until cabbage and potatoes are cooked. Don’t forget to stir occasionally or else the cabbage sabzi might stick to bottom of the pan. We have not added any water as the cabbage will release moisture on steaming. 3. Add the sugar. It provides a pleasant sweetness to the gobi bateta nu shaak. This delicious kobi batata nu shaak (Cabbage and Potato Vegetable) goes perfectly well with hot rotis. Enjoy how to make kobi batata nu shaak | Gujarati kobi batata nu shaak | aloo patta gobhi | Indian style cabbage potato vegetable | with detailed step by step photos below. | [To make kobi batata nu shaak, heat the oil in a broad non-stick and add the mustard seeds and cumin seeds., When the seeds crackle add the asafoetida, turmeric powder, curry leaves and green chillies and sauté on a medium flame for 30 seconds., Add the cabbage, potatoes and salt, mix well. Cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally., Add the coriander seeds powder, chilli powder and sugar, mix well and cook on a medium flame for more 2 minutes, while stirring occasionally., Serve the kobi batata nu shaak hot with rotis.] | [Energy, 152 cal, Protein, 2.1 g, Carbohydrates, 13.1 g, Fiber, 2.9 g, Fat, 10.1 g, Cholesterol, 0 mg, Sodium, 19 mg] | kobi-batata-nu-shaak---cabbage-and-potato-vegetable-35933r |
| rcp22194 | Kofta Makhani | NA | Veg | [grated beetroot, grated carrot, besan (bengal gram flour), ginger-garlic (adrak-lehsun) paste, chilli powder, chaat masala, salt, chopped tomatoes, chopped onions, garlic (lehsun), ginger (adrak), cloves (laung / lavang), cinnamon (dalchini), chopped red pumpkin (bhopla / kaddu), whole dry kashmiri red chilli, cumin seeds (jeera), dried fenugreek leaves (kasuri methi), chilli powder, sugar, salt, low-fat milk, chopped coriander (dhania)] | 25 mins | 45 mins | [Sabzis with Gravies, Non-stick Pan, Gluten Free Veg Indian, Healthy Heart Sabzi, Healthy Sabzis with Gravies, Zero Oil Subzis, Gluten Free Kids] | 4Makes 4 servings | Indian | The very word 'makhani' brings to our mind a rich gravy with lots of butter and cream! However, you will be pleasantly surprised to know that the same magical impact can be created in a healthy fashion by using low-fat milk. The vibrant, red-coloured kofta used in this delightful dish is made using beetroot and carrot, which not only add colour to this subzi but also pool in nutrients like vitamin A, fiber and folic acid. The koftas are not deep-fried but steamed, totally eliminating the need for oil in this recipe. The Kofta Makhani does take a little time to prepare, but surely worth the effort. Indeed, this is a homely and satiating treat that you will thoroughly enjoy, when had with a bowl of hot rice or a few phulkas . | [Combine all the ingredients in a deep bowl and mix well., Divide the mixture into 12 equal portions and shape each portion into a small round kofta., Steam the koftas in a steamer for 15 to 20 minutes or till they are cooked. Keep aside., Combine all the ingredients, along with ¾ cup of water, in a deep non-stick pan and mix well. Cover with a lid and cook on a medium flame for 15 minutes, while stirring occasionally., Allow the mixture to cool completely. Once cooled, discard the cloves and cinnamon and blend in a mixer till smooth. Keep aside., Heat a deep non-stick pan on a medium flame and when hot, add the cumin seeds and dry roast for about 10 seconds., Add the dried fenugreek leaves, chilli powder and 1 tbsp of water, mix well and cook on a medium flame for 30 seconds., Add the makhani gravy, sugar and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the milk, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve immediately garnished with coriander.] | [Energy, 138 cal, Protein, 7 g, Carbohydrates, 24.2 g, Fiber, 6.8 g, Fat, 1.5 g, Cholesterol, 0 mg, Sodium, 61.1 mg] | kofta-makhani-22194r |
| rcp41719 | Kokum and Chia Seed Drink | NA | NA | [semi dried kokum, chia seeds falooda seeds (subza), powdered sugar] | 10 mins | 0 mins | [Indian Drinks / Sharbats, Mixer, PCOS, Manganese Diet, Omega 6 Fatty Acids, Kitty Party Drinks, Mocktails, PCOS High Fibre] | 4Makes 4 glasses | Indian | Chia seeds are the latest fad when it comes to juices. Juice lovers across the world are experimenting with the magic of chia seeds as these give a wonderful mouth-feel, bringing some of the excitement of all-time favourite falooda into a simple juice! In this delectable and refreshing drink, we have combined kokum juice with chia seeds, so you get a splash of tang together with the lovely texture of chia. The Kokum and Chia Seed Drink is an amazing way to enjoy the rejuvenating tang of kokum in the hot summer! Try other kokum recipes like the Kokum Sherbet or Kokum Kadhi . | [Combine the chia seeds and ¼ cup water in a small bowl, mix well and keep aside for 30 minutes., Combine the semi-dried kokum and ½ cup of water in a deep bowl, mix well and keep aside for 30 minutes., Blend the soaked kokum in a mixer along with the kokum water and blend till smooth., Transfer the kokum mixture and 2½ cups of cold water in a deep bowl and mix well., Strain the mixture using a strainer., Add the powdered sugar and the chia seeds and mix well., Pour equal quantities of the drink into 4 individual glasses., Serve immediately.] | [Energy, 31 cal, Protein, 0.3 g, Carbohydrates, 6 g, Fiber, 0.6 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 0 mg] | kokum-and-chia-seed-drink-41719r |
| rcp8684 | Kokum Kadhi | Lunch | Veg | [semi dried kokum, chopped green chillies, salt, oil, cumin seeds (jeera), curry leaves (kadi patta), chopped garlic (lehsun), whole dry kashmiri red chillies, coconut milk (nariyal ka doodh), chopped coriander (dhania), rice] | 10 mins | 4 mins | [Maharashtrian Dal, Varan / Amti / Kalvan, Kadhi recipes from all across India, Mother's Day, Indian Party, Kadai Veg, Quick Dals / quick Kadhis, Lunch Kadhi] | 4Makes 4 servings | Maharashtrian | kokum kadhi recipe | Konkani style kokum kadhi | Maharashtrian kokum kadhi | kokum kadhi made with coconut milk | with 30 amazing images. Konkani style kokum kadhi has the best of homely flavours which is the highlight of this recipe. Learn how to make kokum kadhi made with coconut milk. Slurp! What an exciting flavour this kokum kadhi has. This recipe is quite different from any other kadhi because it uses neither curds nor besan. Instead, it harnesses the tangy flavour of kokum and the complementarity soothing flavour of coconut milk to make a well-balanced accompaniment that is sure to be loved by all. To make kokum kadhi, combine the kokum, green chillies, salt in 1½ cups of hot water in a deep bowl, cover with a lid and keep aside to soak for 15 to 20 minutes. Starin and keep kokum water aside. Heat oil in a non-stick kadhai and add the cumin seeds. Add the curry leaves, garlic and red chillies and sauté on a medium flame for a few seconds. Add the coconut milk, kokum water and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Garnish kokum kadhi with coriander and serve hot with rice. Once you have all the ingredients ready, it takes just minutes to prepare this delectable kokum kadhi, making it all the more attractive. Tips for making kokum kadhi. 1. Use the seedless variety of kokum for this kadhi. 2. Use fresh or readymade coconut milk. 3. Discard the kokum and green chillies after straining. 4. Cook kokum kadhi on a medium flame for 2 to 3 minutes, while stirring continuously. Don't overcook as the coconut milk will split. Serve kokum kadhi with cooked rice and Goanese potato curry. Enjoy kokum kadhi recipe | Konkani style kokum kadhi | Maharashtrian kokum kadhi | kokum kadhi made with coconut milk | with step by step photos and video below. | [To make kokum kadhi, combine the kokum, green chillies, salt in 1½ cups of hot water in a deep bowl, cover with a lid and keep aside to soak for 15 to 20 minutes., Strain the kokum using a strainer. Keep the kokum water aside and discard the kokum and green chillies., Heat oil in a non-stick kadhai and add the cumin seeds., When they crackle, add the curry leaves, garlic and red chillies and sauté on a medium flame for a few seconds., Add the coconut milk, kokum water and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Garnish with coriander and serve kokum kadhi hot with rice.] | [Energy, 125 cal, Protein, 0 g, Carbohydrates, 2.8 g, Fiber, 0 g, Fat, 12.4 g, Cholesterol, 0 mg, Sodium, 0 mg] | kokum-kadhi-8684r |
| rcp41458 | Kokum Saar, Kokum Rasam | NA | NA | [kokum, chopped onions, slit green chillies, salt, oil, mustard seeds ( rai / sarson), crushed garlic (lehsun), whole dry kashmiri red chilli, curry leaves (kadi patta), chopped coriander (dhania)] | 10 mins | 8 mins | [South Indian Rasam, Andhra Cuisine, Karnataka Cuisine, Indian Clear Soups, Onam recipes, Kerala Onam Sadya, Indian Party, Non-stick Pan] | 3Makes 3 servings | Andhra | Here is a tongue-tickling version of the popular South Indian delicacy rasam, made with kokum. The tanginess of kokum and the spiciness of dry chilli flakes together give this Kokum Saar an invigorating flavour. Ingredients like onion, green chillies and garlic add to the pungency, and you are sure to feel the heat on your palate when you sip on this rasam. Despite being spicy, the presence of kokum has a cooling effect on your stomach. You can serve this as a soup, an accompaniment or as a main course mixed with plain rice . Try other recipes like Rasam and Jeera Pepper Rasam . | [Combine dried kokum, onions, green chillies, salt and 2½ cups of water in a broad non-stick pan, mix well and cover it with a lid and cook on medium flame for 5 to 7 minutes, while stirring occasionally., Heat the oil in a small broad non-stick pan, add the mustard seeds, garlic, kashmiri red chilli and curry leaves and sauté on a medium flame for 1 minute., Pour the tempering over the kokum-onion mixture, add the coriander and mix well., Serve hot.] | [Energy, 51 cal, Protein, 0.2 g, Carbohydrates, 1.3 g, Fiber, 0.2 g, Fat, 5 g, Cholesterol, 0 mg, Vitamin A, 183.4 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 3.9 mg, Folic Acid, 0.7 mcg, Calcium, 8.8 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1.6 mg, Potassium, 19.1 mg, Zinc, 0.1 mg] | kokum-saar-kokum-rasam-41458r |
| rcp22384 | Kokum Sherbet | NA | NA | [semi dried kokum, sugar, cumin seeds (jeera) powder, black salt (sanchal)] | 3 mins | 3 mins | [Indian Drinks / Sharbats, Indian Party, Mixer, Non-stick Pan, Kitty Party Drinks, Mocktails] | 3Makes 3 glasses | Indian | kokum sherbet recipe | kokum juice | how to make kokum juice at home | with 17 amazing images. kokum sharbat is one of the popular summer drinks to beat the heat. Learn how to make kokum juice at home. kokum sherbet is made from kokum, jeera, black salt and sugar. Jeera and black salt are perfect flavourings for this tangy kokum juice, which has an enjoyable texture thanks to a little smart thinking – of grinding half the kokum coarsely. Although the procedure seems to have more than half a dozen steps, we assure you that once you have soaked the kokum it will take just a couple of minutes to have this peppy kokum juice ready in your hand. It is a very refreshing Indian Drink/Sherbat. To make kokum sherbet, combine the semi-dried kokum and ½ cup of water in a bowl, mix well and keep aside for 30 minutes. Strain the kokum water and keep it aside. Blend the soaked kokum in a mixer using half the kokum water and blend till coarse. Keep aside. Combine the remaining half kokum water and sugar in a small non-stick pan, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Cool it. Add the coarse kokum mixture and mix well. Strain it using a strainer. Finally add cumin powder. When serving, add 2 tablespoon of this syrup into a tall glass along with ¾ cup of chilled water. While kokum sharbat mixes are easily available in the market, nothing can beat the taste, pulpy texture and pristine aroma of this fresh and natural Kokum Sherbet, prepared in your own kitchen. Tips for kokum sherbet. 1. Use the semi-dried variety of kokum only. These have no seeds and are perfect for this recipe. 2. Ensure that the sugar has melted well. 3. Make this in a large batch and store refrigerated to sip on when you come home in the summer. Enjoy kokum sherbet recipe | kokum juice | how to make kokum juice at home | kokum sharbat. Also check out for more refreshing drink recipes like Minty Mango Delight, Angoor ka Sherbat, Chaas, Coconut Water with Coconut Meat, Khus Lime Float and Lime Cup. | [Combine the semi-dried kokum and ½ cup of water in a bowl, mix well and keep aside for 30 minutes., Strain the kokum water and keep it aside., Blend the soaked kokum in a mixer using half the kokum water and blend till coarse. Keep aside., Combine the remaining half kokum water and sugar in a small non-stick pan, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Transfer the mixture into a deep bowl and allow it to cool completely., Once cooled, add the coarse kokum mixture and mix well. Strain it using a strainer., Add the roasted cumin seeds powder and black salt and mix well., When serving, add 2 tablespoon of this syrup into a tall glass along with ¾ cup of chilled water., Repeat step 8 to make 2 more glasses., Serve immediately.] | [Energy, 160 cal, Protein, 0 g, Carbohydrates, 39.8 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | kokum-sherbet-22384r |
| rcp4931 | Kokum Sherbet, Kokam Sharbat Recipe | NA | NA | [kokum, sugar, cumin seeds (jeera) powder, black salt (sanchal), citric acid (nimbu ka phool)] | 2 mins | 9 mins | [Indian Drinks / Sharbats, Squash / Syrups, Iftar Recipes for Ramadan / Ramzan, Microwave, Kitty Party Drinks, Mocktails] | 10Makes 10 glasses | Indian | kokum juice recipe | kokum sherbet | kokum sharbat | traditional kokum juice benefits | with step by step photos. kokum juice is a pleasing drink to overcome sun stroke. Learn how to make traditional kokum juice to beat summer heat. Trust a glassful of this kokum sherbet to instantly refresh you, the desi way. Full of tang and spice, this tongue-tickling sherbet has strong notes of cumin and black salt that complement the tanginess of kokum beautifully. Kokum benefits. A chilled glass of kokum sherbet made with dried kokum, little sugar and salt / black salt will help to ease acidity burps. However too much sugar can aggravate acidity, thus keep a check on the usage of sugar. To make kokum juice. Combine the kokum and 1 cup of water in a microwave-safe bowl and microwave on high for 1 minute. Keep aside for 10 minutes. Drain the kokum-water mixture and keep the kokum and the drained water aside. Combine the kokum and ½ cup of drained kokum water in a mixer and blend to a smooth paste. Keep aside. Combine the sugar and ½ cup water in a microwave-safe bowl and microwave on high for 8 minutes, stirring once in between after 4 minutes. Add the prepared kokum paste and mix well. Strain it using a sieve and keep the kokum-sugar mixture aside and discard the kokum remains. Add the cumin seed powder, black salt and citric acid to the kokum-sugar mixture and mix well. Just before serving, put 2 tbsp of the prepared kokum mixture in glass and pour ½ cup of chilled water over it. Serve immediately. In this recipe of kokum sharbat, we show you how to cook the kokum quickly in the Microwave oven and prepare Kokum Sherbet easily at home. Keep a bottle of this sherbet concentrate in the fridge, so you can dilute it and have pure homemade sherbet whenever you wish to, instead of using readymade syrups. This traditional kokum juice to beat summer heat is truly refreshing. Kokum is known to beat sunstroke and the sugar gives you an instant source of energy too. Tips for kokum juice. 1. Use the semi-dried variety of kokum which does not have seeds and are soft as shown in the image in this recipe. 2. Sugar can be adjusted as per your sweet tooth. 3. The citric acid has been added to increase the shelf life of the syrup, but if you wish you can avoid it. 4. Cool the kokum-sugar mixture completely and store refrigerated in an air-tight container. Also check out for more refreshing drink recipes like Minty Mango Delight, Angoor ka Sherbat, Chaas, Coconut Water with Coconut Meat, Khus Lime Float and Lime Cup. Enjoy kokum juice recipe | kokum sherbet | kokum sharbat | traditional kokum juice to beat summer heat | with step by step photos and video below. | [Combine the kokum and 1 cup of water in a microwave-safe bowl and microwave on high for 1 minute. Keep aside for 10 minutes., Drain the kokum-water mixture and keep the kokum and the drained water aside., Combine the kokum and ½ cup of drained kokum water in a mixer and blend to a smooth paste. Keep aside., Combine the sugar and ½ cup water in a microwave-safe bowl and microwave on high for 8 minutes, stirring once in between after 4 minutes., Add the prepared kokum paste and mix well., Strain it using a sieve and keep the kokum-sugar mixture aside and discard the kokum remains., Add the cumin seed powder, black salt and citric acid to the kokum-sugar mixture and mix well., Just before serving, put 2 tbsp of the prepared kokum mixture in glass and pour ½ cup of chilled water over it., Serve immediately., Cool the kokum-sugar mixture completely and store refrigerated in an air-tight container.] | [Energy, 74 cal, Protein, 0 g, Carbohydrates, 18.5 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | kokum-sherbet-kokam-sharbat-recipe-4931r |
| rcp1664 | Kolumbu | NA | Veg | [chana dal (split bengal gram), urad dal (split black lentils), coriander (dhania) seeds, fenugreek (methi) seeds, cumin seeds (jeera), mustard seeds ( rai / sarson), peppercorns (kalimirch), asafoetida (hing), dry red chillies (pandi), turmeric powder (haldi), toovar (arhar) dal, potato cubes, brinjal ( baingan) cubes, red pumpkin (bhopla / kaddu) cubes, drumstick pieces, chopped tomatoes, salt, turmeric powder (haldi), oil, mustard seeds ( rai / sarson), curry leaves (kadi patta), asafoetida (hing)] | 20 mins | 31 mins | [South Indian Curries / Sabzis, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Onam recipes, Kerala Onam Sadya, Indian Party, Non-stick Pan] | 8Makes 8 servings | Kerala | When you are tired of the daily Sambhar , this delectable Kolumbu will lend a special touch to your breakfast! Packed with the power of spices and dals, this tasty, veggie-loaded accompaniment is also quite satiating. While it goes great with Idli and Plain Dosa you can also enjoy it with other South Indian recipes like Upma and Pongal, a steaming hot bowl of rice or a sumptuous Khichdi. You can replace tomatoes with 2 tbsp of tamarind if you would like your Kolumbu slightly more tart. Using tamarind also accentuates the aroma and flavour of the spices better. | [Combine all the ingredients in a broad non-stick pan and dry roast on a slow flame for 3 minutes., Allow the mixture to cool completely. Once cooled, blend in a mixer till smooth. Keep aside., Combine the toovar dal and 1½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Transfer the mixture into a deep non-stick pan, add all the vegetables, salt, turmeric powder, kolumbu powder and 4 cups of water, mix well. Cover and cook on a medium flame for 15 minutes, while stirring occasionally. Keep aside., Heat the oil in a small non-stick pan and add the mustard seeds., When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for 30 seconds., Pour the tempering over the kolumbu and mix well., Serve hot.] | [Energy, 146 cal, Protein, 6.8 g, Carbohydrates, 19.9 g, Fiber, 4.9 g, Fat, 4.4 g, Cholesterol, 0 mg, Vitamin A, 140.3 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.2 mg, Vitamin C, 24.2 mg, Folic Acid, 41.1 mcg, Calcium, 35.1 mg, Iron, 1.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 12.9 mg, Potassium, 405 mg, Zinc, 0.5 mg] | kolumbu-1664r |
| rcp544 | Komal ( Gujarati Recipe) | Dinner | NA | [curd (dahi), coconut milk (nariyal ka doodh), chopped coriander (dhania), green chillies, sugar, salt, oil, cumin seeds (jeera), asafoetida (hing), curry leaves (kadi patta)] | 5 mins | 0 mins | [Gujarati Drinks, Indian Drinks / Sharbats, Indian Party, Gujarati Dinner] | 4Makes 4 servings | Gujarati | komal drink recipe | Gujarati komal drink | coconut flavoured buttermilk | komal summer drink of Gujarat | with 17 amazing images. komal drink recipe | Gujarati komal drink | coconut flavoured buttermilk | komal summer drink of Gujarat is a zesty drink for summers! Learn how to make Gujarati komal drink. To make komal drink, combine the curds, coconut milk, coriander, green chillies and sugar along with1 1½ cups of water in a bowl and mix well till the sugar dissolves. Add the salt, mix well and keep aside. For the tempering, heat the oil in a small pan, add the cumin seeds, asafoetida and curry leaves. When the seeds crackle, pour the tempering over the drink. Remove the green chillies and discard them before serving. Serve immediately. Beautiful, just like its name! A rare combination of spiced curds and coconut milk makes komal a spicy yet cooling drink. Although the green chillies represent the key flavour of this Gujarati komal drink, discarding them before serving ensures that the slivers of chilli do not hinder the drinker. Curd is known to be pleasing and thirst quenching during summer time, while being probiotic and soothing for the stomach. Here it is presented intelligently in a tasty form! The use of coconut milk makes this coconut flavoured buttermilk all the more luscious. Remember that the tempering is a very essential part of the procedure for this. Ingredients like cumin seeds and asafoetida in the tempering are known to have digestive properties. Relish this komal summer drink of Gujarat as a wholesome end to a meal or enjoy it in between meals. Tips for komal drink. 1. Use fresh curd for this recipe. Learn how to set perfect curd at home. 2. Remember to mix the curd mixture well till sugar dissolves completely. For convenience, you can use powdered sugar. 3. Finely chop the curry leaves before adding to the tempering, if you don’t like them whole. Enjoy komal drink recipe | Gujarati komal drink | coconut flavoured buttermilk | komal summer drink of Gujarat | with step by step photos. | [To make komal, combine the curds, coconut milk, coriander, green chillies and sugar along with 1½ cups of water in a bowl and mix well till the sugar dissolves., Add the salt, mix well and keep aside., For the tempering, heat the oil in a small pan, add the cumin seeds, asafoetida and curry leaves., When the seeds crackle, pour the tempering over the drink., Remove the green chillies and discard them before serving., Refrigerate till serving and serve chilled.] | [Energy, 159 cal, Protein, 2.2 g, Carbohydrates, 5.7 g, Fiber, 0 g, Fat, 12.8 g, Cholesterol, 8 mg, Sodium, 9.9 mg] | komal--gujarati-recipe-544r |
| rcp2432 | Kopra Pak No.2 | NA | NA | [grated fresh coconut, sugar, mava (khoya), pink colour saffron (kesar) strands] | 10 mins. | 10 mins. | [South Indian Sweets, Diwali, Diwali Sweets Mithai] | 15Makes 15 pieces. | South Indian | A simpler version of this traditional sweet. | [Grate the khoya very well., Put the sugar and coconut to cook. Go on cooking and stirring until the mixture becomes thick., Add the khoya and a little pink colour or saffron., Spread the mixture on thali (flat metal plate), cool and cut into desired shape. Alternatively, serve in paper cups topped with chopped glace cherries.] | [Not Given] | kopra-pak-no2-2432r |
| rcp42948 | Korean Cream Cheese Bun | Snacks | NA | [sweet buns, cream cheese, melted butter, fresh cream, garlic (lehsun) paste, dried rosemary, chopped spring onion greens parsley] | 5 mins | 0 mins | [Indian Snacks for Entertaining, Evening Tea Snacks, Bread Snack, Savoury Baked, High Tea Party, Western Party, Indian Party Starters] | 4Makes 4 buns | Indian | Korean cream cheese bun | korean garlic bread | cheese garlic bun | with 22 amazing images. Korean cream cheese bun, the bread that has got everything you want. It's crispy, soft, chewy, garlicky, buttery, sweet and savory! Learn how to make Korean cream cheese bun | korean garlic bread | cheese garlic bun | The Korean Garlic Cheese Bread has an unique flavour combination - the soft bread dough, sweetened cheese filling and the salty buttery garlic sauce makes it worth try this addictive viral sensation. A classic recipe is made using a bun that is filled with sweetened cream cheese filling then brushed with a garlic butter spread. This Korean Cream Cheese Garlic Bread on the other hand is a classic twist to the regular garlic bread. Tips to make Korean bun: 1. Instead of spring onions you can use finely chopped parsley. 2. You can also use burger buns to make this recipe. 3. Apply butter generously all over the bun for best flavours. Enjoy Korean cream cheese bun | korean garlic bread | cheese garlic bun | with detailed step by step images. | [To make korean cream cheese bun, in a bowl, whisk the cream cheese and fresh cream and mix well. Fill in a piping bag and keep aside., In another bowl add melted butter, garlic paste, rosemary and spring oinons and mix well. Keep aside., Take a bun, cut it into 4 halves using a sharp knife., Pipe out the cream cheese between each halve., Repeat step 3 and 4 to keep all buns ready., Place them on a baking tray, brush the butter mixture evenly all over the bun., Bake in a pre-heated oven at 200°c (400°f) for 10 minutes., Serve the korean cream cheese bun warm.] | [Energy, 346 cal, Protein, 5.8 g, Carbohydrates, 34.2 g, Fiber, 0.3 g, Fat, 20.7 g, Cholesterol, 47.9 mg, Sodium, 583.4 mg] | korean-cream-cheese-bun-42948r |
| rcp37761 | Korma Biryani | Dinner | Veg | [rice (chawal), saffron (kesar) strands, ghee, bayleaves (tejpatta), cinnamon (dalchini), cardamoms (elaichi), cloves (laung / lavang), salt, chopped tomatoes, ghee, grated onions, ginger-garlic (adrak-lehsun) paste, turmeric powder (haldi), coriander (dhania) powder, chilli powder, garam masala, salt, boiled mixed vegetables, milk, fresh cream] | 25 mins | 26 mins | [Mughlai Chawal, Mughlai Biryani, Advanced Recipes, One Dish Vegetarian Meals, One Meal Dinner, biryani recipes across India, Diwali, Raksha - Bandhan] | 4Makes 4 servings (4serving ) | NA | korma biryani recipe | veg korma biryani | Mughlai korma biryani | famous biryani recipe | korma biryani is a shahi biryani with rich flavours and aroma. Learn how to make Mughlai korma biryani. Korma gravies are very popular with most people, thanks to their intense flavour and rich aroma. While you might have seen korma gravies combined with a range of veggies, paneer, etc., here we present an innovative, layered veg korma biryani made with korma gravy and rice that has been flavoured aesthetically with whole spices and saffron. To make korma biryani, make the rice first. Heat the ghee in a deep non-stick pan, add the bayleaves, cinnamon, cardamom and cloves and sauté on a medium flame for 30 seconds. Add the rice, saffron-water mixture, salt and 2½ cups of hot water, mix well and cover and cook on a medium flame for 13 to 15 minutes. Next make the vegetable korma. Heat the ghee in deep non-stick kadhai, add the onions and sauté on a medium flame for 3 to 4 minutes. Add the ginger-garlic paste and sauté on a medium flame for 30 seconds. Add the tomatoes, turmeric powder, coriander powder, chilli powder, garam masala and salt, mxi well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the mixed vegetables, milk and fresh cream, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Then layer the biryani, between two layers of rice spread the korma in a baking dish. Cover and bake in a pre-heated oven at 180ºc (360ºf) for 15 minutes. Serve korma biryani immediately. So delicious, the Korma Biryani does not even call for a special side-dish, and tastes exciting with just a cup of curds or Raitas / Kachumber. The so-called Indian khada masala like cloves, cardamom and bayleaf lends the Mughlai korma biryani a truly authentic Indian taste. The saffron, of course, imparts the necessary yellow colour. Tips for korma biryanikorma biryani. 1. Use basmati rice only for the flavour and appeal of a shahi biryani. 2. You can replace grated onions with finely chopped onions. 3. Use a good quality saffron to avoid the use of food colours. Enjoy korma biryani recipe | veg korma biryani | Mughlai korma biryani | famous biryani recipe | with recipe and video below. | [Combine the saffron strands and 2 tsp water in a small bowl, mix well and keep aside., Heat the ghee in a deep non-stick pan, add the bayleaves, cinnamon, cardamom and cloves and sauté on a medium flame for 30 seconds., Add the rice, saffron-water mixture, salt and 2½ cups of hot water, mix well and cover and cook on a medium flame for 13 to 15 minutes. Keep aside., Heat the ghee in deep non-stick kadhai, add the onions and sauté on a medium flame for 3 to 4 minutes., Add the ginger-garlic paste and sauté on a medium flame for 30 seconds., Add the tomatoes, turmeric powder, coriander powder, chilli powder, garam masala and salt, mxi well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the mixed vegetables, milk and fresh cream, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside., Divide the rice into two equal portions and place one layer of the rice in an oven safe baking dish and spread it evenly., Top it with vegetable korma and finally with the remaining portion of rice and spread it evenly., Cover and bake in a pre-heated oven at 180ºc (360ºf) for 15 minutes., Serve immediately.] | [Energy, 400 cal, Protein, 6.7 g, Carbohydrates, 50.4 g, Fiber, 4.7 g, Fat, 18.5 g, Cholesterol, 4 mg, Sodium, 26.3 mg] | korma-biryani-37761r |
| rcp4794 | Kottu Dal, Sri Lankan Dal | Lunch | NA | [masoor (split red lentil) dal, turmeric powder (haldi), salt, oil, cumin seeds (jeera), asafoetida (hing), chilli powder, coconut milk (nariyal ka doodh), lemon juice] | 5 mins | 15 mins | [Jain Dal, Jain Kadhi, Celebration Dals, Indian Pressure Cooker, Father's Day, Indian Party, Dal for lunch, Indian lentils for lunch] | 4Makes 4 servings | Jain | kottu dal recipe | Sri Lankan dal curry | Indian masoor dal with coconut milk | with 28 amazing images. kottu dal recipe | Sri Lankan dal curry | Indian masoor dal with coconut milk is a creamy and luscious dal for every occasion. Learn how to make Sri Lankan dal curry. To make kottu dal, combine the dal, turmeric powder and little salt along with 2 cups of water in a pressure cooker, mix well and pressure cook for 2 whistles. Whisk the dal using a whisk and keep aside. Heat the oil in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the asafoetida and chilli powder and sauté on a medium flame for a few seconds. Add the cooked dal, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the coconut milk, salt and 1 cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Switch off the flame, add the lemon juice, mix well and serve hot. Sri Lankan dal curry is a comforting dal recipe made of masoor dal, tempered traditionally and mixed with coconut milk. The coconut milk is what gives this famous Sri Lankan dal a soothing flavour, while a dash of lemon juice added before serving gives a tangy twist to it. It is quick, simple and versatile. This Indian masoor dal with coconut milk is mildly spiced with creamy texture which all of us would unquestionably enjoy. This dish is often served with plain rice. For a complete meal combo serve along with rotis, subzis and some kachumber. Tips for kottu dal. 1. Soak the dal for half an hour before cooking in order to get the correct consistency and texture. 2. For this recipe, homemade coconut milk works the best as it is slightly diluted. If you are using readymade coconut milk, you may need to add little water and adjust the consistency. 3. A variation to this dal is to use a tempering of oil, mustard seeds, red chillies and curry leaves instead of cumin seeds and asafoetida. 4. You can also add garlic paste and sliced onions if you wish to. Enjoy kottu dal recipe | Sri Lankan dal curry | Indian masoor dal with coconut milk | with step by step photos. | [To make kottu dal, combine the dal, turmeric powder and little salt along with 2 cups of water in a pressure cooker, mix well and pressure cook for 2 whistles., Whisk the dal using a whisk and keep aside., Heat the oil in a deep non-stick pan and add the cumin seeds., When the seeds crackle, add the asafoetida and chilli powder and sauté on a medium flame for a few seconds., Add the cooked dal, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the coconut milk, salt and 1 cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Switch off the flame, add the lemon juice, mix well and serve the kottu dal hot.] | [Energy, 271 cal, Protein, 8.2 g, Carbohydrates, 19.7 g, Fiber, 4 g, Fat, 18.5 g, Cholesterol, 0 mg, Sodium, 8.8 mg] | kottu-dal-sri-lankan-dal-4794r |
| rcp30911 | Kulchas, Punjabi Whole Wheat Kulcha with Yeast | Dinner | NA | [whole wheat flour (gehun ka atta), instant dry yeast, sugar, curds (dahi), salt, oil, whole wheat flour (gehun ka atta), nigella seeds (kalonji), butter] | 5 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Whole Wheat Recipes, Naan / Kulchas, Indian Party, Tava, Lunch Roti, Rotis for dinner, Indian breads for dinner] | 10Makes 10 kulchas | Punjabi | Kulcha is one of the most popular breads in Northern India, just like naans, rotis and parathas. Made with a dough of whole wheat flour, yeast and curds, these Kulchas have a unique texture and mouth-feel. Follow the instructions in the recipe consistently to ensure that the yeast gets activated well and the dough rises nicely. It is also important to cook the Kulchas on an open flame after cooking on a tava in order to get the proper texture. The nigella seeds that are sprinkled on the Kulcha also get toasted wonderfully when cooked on an open flame and give the Kulcha an instant aroma boost. The Kulcha experience would be incomplete without a brushing of butter, so make sure you do that! Serve them hot off the tava along with the a delicious Punjabi Subzi of your choice . | [Combine the yeast, sugar and 5 tbsp of lukewarm water in a bowl and mix well. Cover it with a lid and keep aside for 10 minutes., Combine the whole wheat flour, yeast-sugar mixture, curds and salt and in a deep bowl and knead into a soft dough, using enough water., Cover the dough with a lid or damp muslin cloth and keep aside in a warm place for 45 minutes., Add the oil and knead very well., Divide the dough into 10 equal portions., Press a portion of the dough flat on a rolling board and roll into a 75 mm. (3”) diameter circle using a little whole wheat flour for rolling, sprinkle ¼ tsp of nigella seeds evenly over it., Roll again out into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and place a kulcha over it with the nigella seeds side facing downwards., Cook it on one side till it puffs slightly and then turn over., Cook it on the other side till it puffs a little and then roast it on an open flame till it turns golden brown from both the sides., Repeat the steps 6 to 10 to make 9 more kulchas., Brush each kulcha with a ½ tsp of butter and serve immediately.] | [Energy, 87 cal, Protein, 2.5 g, Carbohydrates, 14.8 g, Fiber, 2.4 g, Fat, 2.3 g, Cholesterol, 4.2 mg, Sodium, 16.9 mg] | kulchas-punjabi-whole-wheat-kulcha-with-yeast-30911r |
| rcp4006 | Kulfi and Fruit Ice Cream | NA | NA | [mangoes, chopped apples, milk, condensed milk, milk powder, cardamom (elaichi) powder] | 10 mins | 25 mins | [Comfort Foods, Fruit Based Indian Desserts, Traditional Indian Mithai, Kulfi, Diwali, Raksha - Bandhan, Teachers Day] | 6Makes 6 servings | Indian | Any mention of Kulfi immediately brings to mind the rich flavour of condensed milk laced with spices. We discovered that this amazing desi flavour also blends beautifully with fruity notes! Yes, here we present Kulfi and Fruit Ice-Cream, a fabulous dessert that combines the timeless charm of Kulfi with the peppy taste of chopped mangoes and apples. The fruits not only add a new dimension to the flavour of the ice-cream, but also make the texture more exciting. Keep the ice-cream frozen till you are ready to serve. This fruity kulfi is just perfect to serve for special occasions and parties and also as an after-dinner treat. | [Combine the milk, condensed milk and milk powder in a deep non-stick pan, mix well and bring to a boil., Add the cardamom powder, mix well and cook on a medium flame for 20 minutes, scraping the sides in between, while stirring occasionally. Switch off the flame and allow the mixture to cool completely., Once cooled, add the mangoes and apples and mix well., Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 10 to 12 hours or till set., Scoop and serve immediately.] | [Energy, 204 cal, Protein, 7 g, Carbohydrates, 23.7 g, Fiber, 0.4 g, Fat, 9.1 g, Cholesterol, 13.3 mg, Sodium, 55.4 mg] | kulfi-and-fruit-ice-cream-4006r |
| rcp39712 | Kulfi and Jalebi Sundae | NA | NA | [malai kulfi cubes, soaked falooda sev, jalebis, rose syrup, soaked falooda seeds (subza)] | 5 mins | 0 mins | [Traditional Indian Mithai, Kulfi, Indian Sundae, Desserts for Entertaining, Quick Indian Sweets, Quick Desserts, Indian Birthday Party Desserts] | 2Makes 2 glasses | Indian | When mithai and malai come together, what you get is a glass full of delight! Here is an innovative yet quick dessert of malai kulfi topped with jalebis and falooda sev, drizzled temptingly with rose syrup. The Kulfi and Jalebi Sundae is a dessert perfectly suited to the desi palate, pampering the diner with the richest flavours and most irresistible aromas! | [Place ½ cup of kulfi cubes in a serving glass and top it with half the jalebi pieces evenly over it., Sprinkle 2 tbsp of falooda sev, 1 tsp of rose syrup and 2 tsp of soaked falooda seeds evenly over it., Repeat steps 1 and 2 to make 1 more glass., Serve immediately., To un-mould a kulfi from the mould, allow the moulds to remain outside the refrigerator for 5 minutes. Now, insert a wooden skewer stick or fork into the centre of the kulfi and pull it out., Alternatively, you can place the kulfi mould under running water for a few seconds, and then pull it out with a stick. When in a rush, you can purchase readymade kulfi from your local kulfiwala.] | [Energy, 22 cal, Protein, 0 g, Carbohydrates, 5.6 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | kulfi-and-jalebi-sundae-39712r |
| rcp41230 | Kulfi Shots, Malai Kulfi Milkshake | NA | NA | [cream, milk, chopped mixed nuts] | 2 mins | 0 mins | [Traditional Indian Mithai, Kulfi, Raksha - Bandhan, Mother's Day, Children's Day, Thanksgiving, Indian Party] | 6Makes 6 shot glasses | Indian | kulfi shots recipe | malai kulfi milkshake | Indian summer drink | quick kulfi milkshake | with 11 amazing images. kulfi shots recipe | malai kulfi milkshake | Indian summer drink | quick kulfi milkshake is the perfect drink to serve on special days and festive occasions. Learn how to make malai kulfi milkshake. To make kulfi shots, combine the kulfi cubes and milk in a mixer and blend in a mixer till smooth. Pour equal quantities of the mixture into 6 shot glasses. Serve chilled garnished with mixed nuts. Some people like to end dinner with a nice spicy beverage, while others like to have a cold dessert like ice-cream. Here is an unusual recipe that combines the best of both to make quick kulfi milkshake. Instantly refreshing effect, with the pleasant hue, aroma and taste of almonds and pistachios, this Indian summer drink is made by by blending kulfi cubes and milk to get a lovely milkshake that has a rich milky flavour with spicy tones and the crunch of nuts. It is easy to make and very quick too – will hardly take a few minutes to prepare. And, the best thing about quick kulfi milkshake is that its flavour is very well-grounded in our culture, with the pleasant touch of Indian spices found in kulfi ice-cream, so it is likely to be enjoyed by almost everybody. You can serve the innovative Kulfi Shots to your guests after dinner. You can also try the Paan Shot. Tips for kulfi shots. 1. You can buy readymade kulfi or make malai kulfi at home. 2. Use of full fat milk is a must to get a thick luscious shake. 3. Use chilled milk for sure if you are serving it immediately. Enjoy kulfi shots recipe | malai kulfi milkshake | Indian summer drink | quick kulfi milkshake | with step by step photos. | [To make kulfi shots, combine the kulfi cubes and milk in a mixer and blend in a mixer till smooth., Pour equal quantities of the mixture into 8 shot glasses., Serve the kulfi shots chilled garnished with mixed nuts.] | [Energy, 88 cal, Protein, 3 g, Carbohydrates, 7.6 g, Fiber, 0 g, Fat, 4.1 g, Cholesterol, 7.1 mg, Sodium, 19.7 mg] | kulfi-shots-malai-kulfi-milkshake-41230r |
| rcp32841 | Kulith Saar, Horsegram Liquid Gravy | NA | NA | [horsegram ( kulith , kollu), salt, oil, mustard seeds ( rai / sarson), asafoetida (hing), curry leaves (kadi patta), whole dry kashmiri red chilli] | 5 mins | 20 mins | [Popular Dals from all over India, Celebration Dals, Saute, Indian Party, Pressure Cooker, Non-stick Pan] | 4Makes 4 servings | Indian | Kulith Saar is a lip-smacking liquid gravy, which is of a consistency somewhat between dal and rasam. Well-soaked and cooked horsegram is tempered with everyday ingredients like red chillies and curry leaves to make an aromatic and flavourful dish. This easy-to-make Horsegram Liquid Gravy can be enjoyed mixed with rice (like rasam) or as a soup . It is quite satiating, so you can even have it innovatively as a snack between meals, especially on cold, winter days when your tongue is eager to enjoy something hot and spicy. | [Clean , wash and soak the kulith in enough water overnight. Drain and keep aside., Combine the kulith, little salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 5 whistles., Allow the steam to escape before opening the lid., Add 1 cup of water, mash it lightly using a potato masher and keep aside., Heat the oil in a deep non-stick pan and add the mustard seeds., When the seeds crackle, add the asafoetida, curry leaves and dry red chilli and sauté on a medium flame for a few seconds., Pour the kulith mixture and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally., Serve hot.] | [Not Given] | kulith-saar-horsegram-liquid-gravy-32841r |
| rcp33255 | Kulith Salad, Protein Rich Recipe | NA | Veg | [boiled sprouted kulith (horse gram), chopped paneer (cottage cheese), chopped tomatoes, chopped coriander (dhania), chopped green chillies, lemon juice, salt] | 15 mins | 0 mins | [Light Salads, Quick Indian Salads, Toss & Mix Salads (No cooking), No Cooking Veg Indian, Healthy Indian Salads, Low Carb Diet, Indian Cancer Patients] | 4Makes 4 servings | Indian | Kulith salad, the nutrient content and digestibility of pulses increase manifold when sprouted. It is not surprising then, that the protein-rich horse gram is used in the sprouted form in this recipe. Paneer adds to the protein content, while tomatoes, green chillies and coriander give the salad a tangy freshness. | [Combine all the ingredients in a bowl and mix well. Serve immediately., To make ¾ cup kulith sprouts, soak ¼ cup of raw kulith in enough water overnight. Next day, drain it and place it in a sieve and cover with a wet muslin cloth. Keep aside for 10 to 12 hours till enough shoots show up. Keep refrigerated and use as required. You can store the sprouts in bulk in refrig] | [Energy, 219 cal, Protein, 13.5 g, Carbohydrates, 31.1 g, Fiber, 3.3 g, Fat, 4.5 g, Cholesterol, 0 mg, Sodium, 10.8 mg] | kulith-salad-protein-rich-recipe-33255r |
| rcp41466 | Kumror Chhokka , Bengali Potato and Pumpkin Sabzi | NA | Veg | [red pumpkin (bhopla / kaddu) cubes, potato cubes, oil, bayleaves (tejpatta), panch phoron, asafoetida (hing), dry red chillies (pandi), snake gourd (padwal) slices, boiled kabuli chana (white chick peas) kala chana (brown chick peas), turmeric powder (haldi), chilli powder, cumin seeds (jeera) powder, ginger (adrak) paste, garam masala, salt] | 20 mins | 10 mins | [Bengali Sabzis / Veg Gravies, Semi-Dry Sabzis, Traditional Indian Sabzis, Non-stick Pan] | 4Makes 4 servings | Bengali | Kumror Chhokka is a delectable Bengali subzi made with potatoes and pumpkin, teamed up with snake gourd and kabuli chana. A tempering of panch phoron and other spice powders boost the flavour and aroma of these veggies, giving you a tasty subzi that goes well with rotis as well as rice. The best part is that the Kumror Chhokka is also very easy to make, so you can choose to make it on any regular day. Try other Bengali recipes like Musur Dal and Papaya Tarkari . | [Heat the oil in a deep non-stick pan, add the bayleaves, panch phoron, asafoetida and red chillies and sauté on a medium flame for 1 minute., Add the snake gourd and potatoes and sauté on a medium flame for 3 minutes., Add the red pumpkin, ¾ cup of water, mix well and cover with a lid and cook on a medium flame for 5 minutes, while stirring occasionally., Add all the remaining ingredients, ¼ cup of water, mix gently and cook on a medium flame for 1 minute, while stirring occasionally., Serve hot.] | [Energy, 116 cal, Protein, 3.4 g, Carbohydrates, 15.7 g, Fiber, 4 g, Fat, 4.4 g, Cholesterol, 0 mg, Sodium, 10.3 mg] | kumror-chhokka--bengali-potato-and-pumpkin-sabzi-41466r |
| rcp5015 | Kurmura Chikki, Murmura Chikki Recipe | Snacks | NA | [chopped jaggery (gur), puffed rice (kurmura), ghee] | 10 mins | 6 mins | [Sweet Snacks, Indian Jar Snacks, Evening Tea Snacks, Traditional Indian Mithai, Chikki, Makar Sankranti Pongal Festival, Quick Indian Sweets] | 16Makes 16 pieces | Indian | murmura chikki recipe | kurmura chikki | puffed rice and jaggery bars | with 14 amazing images. A traditional treat that has withstood the test of time, murmura chikki, with its wonderful crunch and puffy texture is loved across generations! murmura chikki is a traditional Indian sweet recipe made especially during the kite festival i.e Makar Sankranti. Light yet satiating, this tasty murmura chikki is also easy to prepare. kurmura chikki is made with only 3 ingredients : jaggery, puffed rice (kurmura) and ghee. Using jaggery instead of white sugar retains the traditional charm of this murmura chikki recipe, and also imparts a very rich and complex flavour to the puffed rice chikki. Notes on murmura chikki recipe. 1. Dry roast on a medium flame for 3 minutes or until they are golden pink. Do not brown them or else the kurmura chikki will taste aweful. 2. Add jaggery. Most chikkis are made using jaggery but, you can use brown sugar as a substitute. 3. When the mixture is ready, put the entire mixture on the back side of the greased thali or a smooth greased stone surface. You have to be very quick while performing this step, as puffed rice coated with jaggery tend to harden and crisp, making it difficult to spread. Make this murmura chikki for Sankrant along with Til Laddu and Mixed Til Chikki. This chikki is also a healthy Sweet Treat and Tiffin Snack for kids. Learn to make murmura chikki recipe | kurmura chikki | puffed rice and jaggery bars | with with step by step photos below. | [To make kurmura chikki, heat a deep non-stick pan, add the puffed rice and dry roast on a medium flame for 3 minutes. Remove and keep aside., Heat the ghee in the same deep non-stick pan, add the jaggery, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Switch off the flame, add the puffed rice and mix very well., When the mixture is ready, put the entire mixture on the back side of the greased thali or a smooth greased stone surface. Roll it out thinly into a 200 mm. (8”) diameter circle using a greased rolling pin., Cut them into 38 mm. (1. 5’’×1. 5’’) square pieces using a sharp knife., Allow the kurmura chikki to cool completely and store in an air-tight container.] | [Energy, 26 cal, Protein, 0.1 g, Carbohydrates, 5.7 g, Fiber, 0 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 0.1 mg] | kurmura-chikki-murmura-chikki-recipe-5015r |
| rcp43101 | Kuttu ka Paratha, Kuttu ki Roti | BreakFast | NA | [buckwheat (kuttu or kutti no daro) flour, mashed potatoes, chopped green chillies, cumin seeds (jeera), chopped coriander (dhania), rock salt (sendha namak), ghee oil, water] | 10 mins | 30 mins | [Gujarati Faral, Faraal, Maharashtrian Upvas (Fasting), Breakfast Theplas, Parathas, Parathas, All-in-one Parathas, Sankashti Chaturthi Recipes, Makar Sankranti Pongal Festival] | 6Makes 6 parathas | Gujarati | kuttu paratha recipe | kuttu roti recipe | buckwheat paratha for vrat, fasting | with 20 amazing images. Kuttu Ka Paratha: A Nutritious Delight for Fasting Kuttu Ka Paratha, also known as Buckwheat Paratha, is a popular Indian flatbread made from kuttu flour (buckwheat flour). It holds a significant place in Indian cuisine, especially during fasting periods observed by individuals following Hindu traditions. This nutritious and flavorful paratha is not only delicious but also offers several health benefits. Here's a note on the delightful kuttu ka paratha: Ingredients for kuttu ka paratha 1. Kuttu Flour (Buckwheat Flour): The main ingredient, kuttu flour, is gluten-free and rich in nutrients such as fiber, protein, and essential minerals. 2. Boiled Potatoes: Boiled and mashed potatoes are often added to the dough to enhance texture and binding. 3. Green Chillies: Finely chopped green chilies add a hint of spiciness to the paratha, enhancing its flavor. 4. Rock Salt (Sendha Namak): Rock salt is used instead of regular salt during fasting periods, adhering to dietary restrictions. 5. Ghee (Clarified Butter) or Oil: Ghee or oil is used for cooking the parathas on a griddle or tava. Preparation for kuttu ka paratha 1. Preparing the Dough : Kuttu flour is mixed with boiled and mashed potatoes, finely chopped green chilies, cumin seeds, coriander and rock salt to form a soft and pliable dough. Warm water is added as needed to bind the ingredients together. 2. Resting the Dough: The dough is allowed to rest for a brief period to ensure proper hydration and to improve its texture. 3. Rolling and Cooking: Small portions of the dough are rolled out into discs on a wet muslin cloth and cooked on a hot griddle or tava with a little ghee or oil until both sides are golden brown and crispy. 4. Serve Hot: kuttu ka paratha is best served hot, accompanied by yogurt, aloo sabzi (potato curry), or any other fasting-friendly side dish. Health Benefits of kuttu ka paratha 1. Gluten-Free: Kuttu flour is naturally gluten-free, making it suitable for individuals with gluten intolerance or sensitivity. 2. Nutrient-Rich: Buckwheat flour is rich in fiber, protein, and essential minerals such as magnesium, iron, and zinc, providing a nutritious option during fasting periods. 3. Satiety: The combination of fiber and protein in kuttu flour and potatoes helps in providing a feeling of fullness and satiety, making it a satisfying meal option during fasting. 4. Energy Boost: The carbohydrates from kuttu flour and potatoes provide a quick and sustained source of energy, which is beneficial during periods of restricted eating. Cultural Significance of kuttu ka paratha kuttu ka paratha holds cultural significance in Hindu traditions, especially during festivals such as Navratri and Mahashivratri, when individuals observe fasting rituals. It is also consumed during other religious fasting days like Ekadashi and during the fasting month of Shravan. kuttu ka paratha is not just a fasting recipe; it's a wholesome and flavorful dish that offers nourishment and satisfaction during periods of abstinence. Its delicious taste, coupled with its nutritional benefits and cultural significance, makes it a beloved part of Indian cuisine, cherished by millions during fasting periods. Enjoy kuttu paratha recipe | kuttu roti recipe | buckwheat paratha for vrat, fasting with stepby step images. | [In a bowl put buckwheat flour. Add boiled and mashed potatoes, green chillies, cumin seeds, coriander and rock salt., Gradually add warm water to make a soft dough. Divide the dough into 6 equal parts and roll into round balls., Place a large moist muslin cloth on a rolling board. We need a large cloth as we will be covering the dough ball with it for rolling., Sprinkle a little flour on it., Flatten the dough ball and sprinkle flour on it., Cover the dough ball with the other part of the muslin cloth., Gently roll to a 100 mm ( 4 inches ) circle. While rolling, you will need to rotate the rolling board., Heat a non-stick pan., Pick the paratha along with the muslin cloth, place the paratha upside down on the hot tava and gently remove the muslin cloth., Cook on medium heat for 45 seconds., Grease the top with ghee., Flip over and cook the other side for 45 seconds., Brush with ghee., Keep on cooking and flipping the kuttu ka paratha for 1 1/2 minutes or until the paratha is golden brown from both sides., Serve the kuttu ka paratha immediately.] | [Energy, 93 cal, Protein, 2.6 g, Carbohydrates, 15 g, Fiber, 2.1 g, Fat, 3.1 g, Cholesterol, 0 mg, Sodium, 2.9 mg] | kuttu-ka-paratha-kuttu-ki-roti-43101r |
| rcp32793 | Laal Math Dal Fry, Amaranth Dal | Lunch | Veg | [yellow moong dal (split yellow gram), turmeric powder (haldi), coconut oil oil, mustard seeds ( rai / sarson), chopped green chillies, chopped ginger (adrak), chopped garlic (lehsun), chopped onions, pandi chillies, chopped red chawli leaves (laal math), asafoetida (hing), salt] | 20 mins | 25 mins | [Maharashtrian Bhaji, Indian Tiffin Box, Lunch box, Dabba, Quick Sabzis, Semi-Dry Sabzis, Leafy Vegetable Sabzis, Traditional Indian Sabzis, Saute] | 4Makes 4 servings | Maharashtrian | laal math dal fry recipe | red chawli leaves dal | red amaranth leaves dal | healthy amaranth dal | with 32 amazing images. laal math dal fry is a healthy delicious moong dal cooked with red amaranth leaves. Learn how to make laal math dal fry recipe | red chawli leaves dal | red amaranth leaves dal | healthy amaranth dal | Laal math also known as red amaranth leaves is a red leafy green vegetable popular in Indian cuisine. This wholesome laal math dal recipe can be prepared with any or many dals as per you choice, such as masoor, tuvar, etc. Red chawali leaves are a good source of fibre, antioxidants, iron, potassium and vitamins. Serve this healthy amaranth dal with bajra roti and some salad for a perfect lunch or dinner. Tips to make laal math dal fry recipe: 1. Use coconut oil instead of oil for a healthier diet. 2. Instead of laal math you use other sabzi like methi or palak. Enjoy laal math dal fry recipe | red chawli leaves dal | red amaranth leaves dal | healthy amaranth dal | with detailed step by step photos. | [To make laal math dal fry, clean, wash and soak the moong dal for 1/2 an hour., Drain, add the turmeric powder and 11/2 cups of water, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat the coconut oil or oil in a broad pan and add the mustard seeds., When the seeds crackle, add the green chillies, ginger, garlic and onions and sauté on a medium flame till the onions turn translucent., Add the pandi chillies, asafoetida, amaranth leaves and sauté on a medium flame for 5 minutes., Add the moong dal, salt and 1/2 cup water. Mix well and simmer for 5 to 7 minutes, stirring once in between., Serve laal math dal fry hot.] | [Energy, 164 cal, Protein, 6.4 g, Carbohydrates, 16.9 g, Fiber, 2.2 g, Fat, 7.8 g, Cholesterol, 0 mg, Sodium, 7.5 mg] | laal-math-dal-fry-amaranth-dal-32793r |
| rcp32792 | Laal Math Ka Saag, Chawli Leaves Sabzi | NA | NA | [coriander (dhania) seeds, cumin seeds (jeera), coconut, coconut oil oil, whole dry kashmiri red chillies, asafoetida (hing), chopped garlic (lehsun), chopped red chawli leaves (laal math), turmeric powder (haldi), salt, mustard seeds ( rai / sarson), urad dal (split black lentils), curry leaves (kadi patta)] | 15 mins | 15 mins | [Rajasthani Mithai, Sweets, different kinds of sheera, Saute, Diwali, Holi recipes, Indian Party, Mixer] | 3Makes 3 servings | Rajasthani | laal methi ka saag recipe | red chawli leaves sabzi | red amaranth leaves sabji | healthy laal mathi ki sabzi | with 37 amazing images. laal methi ka saag recipe is a simple stir fry of red amaranth leaves tossed with freshly grounded spices. Learn how to make laal methi ka saag recipe | red chawli leaves sabzi | red amaranth leaves sabji | healthy laal mathi ki sabzi | The laal methi ka saag recipe has simple, fresh and subtle flavours. Amaranth is a powerhouse of vitamins and Iron. It is considered as a super food. This recipe is a delicious and healthy Indian diabetic sabzi recipe. You can add a slight sweetness with the use of jaggery is added to balance the whole flavour. Serve this healthy laal mathi ki sabzi dish along with some spicy thepla and raita by the side. Tips to make laal math sabzi: 1. Thoroughly wash and clean the red chawli leaves. 2. Add finely chopped garlic in the tempering for the added flavours. Enjoy laal methi ka saag recipe | red chawli leaves sabzi | red amaranth leaves sabji | healthy laal mathi ki sabzi | with detailed step by step photos. | [Combine the coriander seeds and cumin seeds on a tava (griddle) and dry roast on a slow flame for 30 seconds, while stirring continuously., Add the coconut and roast for a minute, while stirring continuously. Keep aside to cool., Blend in a mixer to a coarse powder and keep aside., To make laal math ka saag, heat 1 tbsp of oil in a broad pan, add the red chillies, asafoetida and garlic, mix well and sauté on a medium flame for 30 seconds., Add the red amaranth leaves and turmeric powder, mix well and sauté on a medium flame for 5 minutes., Add 1 cup of water and cook on a medium flame for 7 minutes or till the water dries out, stirring once in between., Add the prepared powder and salt. Mix well, cook over a slow flame for 1 minute. Keep aside., For the tempering, heat the remaining ½ tbsp of oil in a small pan and add the mustard seeds., When they crackle, add the urad dal and the curry leaves and sauté for 30 seconds, while stirring continuously., Pour this tempering over the bhaji and mix well., Serve laal math ka saag hot.] | [Energy, 93 cal, Protein, 0.6 g, Carbohydrates, 1.7 g, Fiber, 0.9 g, Fat, 9.3 g, Cholesterol, 0 mg, Sodium, 1.6 mg] | laal-math-ka-saag-chawli-leaves-sabzi-32792r |
| rcp22580 | Labneh Stuffed Olives | Snacks | NA | [deseeded green olives, extra virgin olive oil, thick hung curds (chakka dahi), fresh cream, clove of garlic (lehsun), grated, salt] | | | [Lebanese Appetizers, Lebanese Dips, Quick Evening Snacks, Indian Snacks for Entertaining] | 25Makes 25 stuffed olives | Indian | Labneh is a tangy dip which is usually served as is with pita bread for breakfast or snacks. In the given recipe, it is stuffed in olives to create a quick and lovely looking mezze dish. Labneh can be spiced with baharat powder to make the dish a bit spicy. If you are not too diet conscious add a bit of cream to the Labneh for a better texture. For good presentation you can slice the stuffed olives and serve on a bed of shredded purple cabbage. | [Fill the olives with the prepared labneh., Drizzle a little olive oil on them and serve at room temperature.] | [Not Given] | labneh-stuffed-olives-22580r |
| rcp30855 | Labneh with Crispy Vegetables | NA | Veg | [thinly sliced rounds of mixed vegetables, cornflour, salt, oil, curds (dahi), fresh cream, garlic (lehsun), grated, tomato ketchup, chopped coriander (dhania), salt] | | | [Chocolate Dessert Ice Cream, Deep Fry, Children's Day, Kadai Veg, Protein rich food for kids, Kids Calcium Rich Indian recipes, Kids Brain Boosting] | 4Makes 4 servings (4 serving ) | Indian | Help your kids face exams bravely! This nutritious recipe will help overcome examination fear and anxiety. Brimming with protein, calcium and folic acid, serve this to your kids on a tense evening before exams, or even during parties! | [Spread ¼ cup of sliced vegetables on a flat plate and sprinkle 2 tbsp of cornflour and salt over it and mix well., Heat the oil in a kadhai on a medium flame and deep-fry the vegetables till golden brown and crisp. Drain on an absorbent paper., Repeat steps 1 and 2 to make 3 more servings of crispy vegetables., Serve the crispy vegetables immediately with the prepared labneh.] | [Energy, 116 cal, Protein, 3.8 g, Carbohydrates, 21.8 g, Fiber, 4.6 g, Fat, 1.8 g, Cholesterol, 0 mg, Vitamin A, 348.8 mcg, Vitamin B1, 0.3 mg, Vitamin B2, 0.2 mg, Vitamin B3, 2.5 mg, Vitamin C, 12.8 mg, Folic Acid, 62.3 mcg, Calcium, 60.6 mg, Iron, 2.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 15.6 mg, Potassium, 133 mg, Zinc, 0.6 mg] | labneh-with-crispy-vegetables-30855r |
| rcp32720 | Laccha Onions ( Kebabs and Tikkis Recipes) | NA | Veg | [onion rings, vinegar lemon juice, salt] | 5 mins | 0 mins | [No Cooking Veg Indian, Indian Party, Kebab Party] | 1Makes 1 cup | Indian | A kebab platter is incomplete without those crunchy, tasty onion rings, or Laccha Onions! Simple though this accompaniment might seem to the diner, it can be relished only if prepared the right way. If you just chop the onions into rings, add some salt and vinegar and serve it a while later, you will end up with a soggy, smelly dish of onions! Here we teach you the best way to prepare Laccha Onions, so you get it perfectly right every time. | [Put the onion rings into a bowl of ice-cold water and keep aside for 15-20 minutes. This will make them crisp., When ready to serve, drain, put on a kitchen towel and pat dry., Add the vinegar and salt and mix gently., Serve immediately.] | [Energy, 31 cal, Protein, 0.7 g, Carbohydrates, 6.9 g, Fiber, 0.4 g, Fat, 0.1 g, Cholesterol, 0 mg, Vitamin A, 0 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 6.8 mg, Folic Acid, 3.7 mcg, Calcium, 29.1 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 2.5 mg, Potassium, 78.7 mg, Zinc, 0.3 mg] | laccha-onions---kebabs-and-tikkis-recipes-32720r |
| rcp42203 | Lachha Onion Recipe, Onion Ring Accompaniment | NA | NA | [onion rings, kashmiri red chilli powder, chopped green chillies, freshly ground black pepper (kalimirch), chilli powder, chaat masala, chopped coriander (dhania), lemon juice, salt] | 10 mins | 0 mins | [Punjabi Raita | Punjabi Chutney | Achar, Pickles / Achar, Spicy Achar, Indian Party, Kebab Party, Quick Pickles / Aachar] | 3Makes 3 servings | Punjabi | lachha onion recipe | laccha pyaaz | masala pickled onions | lachha onion salad | with 21 amazing images. Laccha Onions or lachha pyaaz is one such classic Indian accompaniment, of onion rings perked up with common but perpetually exciting masalas like chaat masala. Learn how to make lachha onion recipe | laccha pyaaz | masala pickled onions | lachha onion salad | This amazingly tasty masala pickled onions accompaniment is also very healthy. The sulphur compounds in onions help reduce blood cholesterol levels and also prevent clots in the arteries. The humble onion is therefore very heart-friendly. lachha onion also has allium, which increases the body’s power to fight cancer cells. They carry anti-inflammatory properties too. Lemon juice does its part, not just in boosting the flavour but also by adding the necessary vitamin C to this dish. Tips to make lachha onions: 1. Laccha Onion must be served immediately after preparation as it will release water after a while. 2. If you have to serve it later you can just cut the onions before and keep in the fridge. 3. Make sure you toss in the masalas just before serving. 4. Immersing the onion rings in ice cold water makes them crisp. Enjoy lachha onion recipe | laccha pyaaz | masala pickled onions | lachha onion salad | with detailed step by step images | [To make lachha onion, combine all the ingredients in a deep bowl and toss well., Serve the lachha onion immediately.] | [Energy, 13 cal, Protein, 0.3 g, Carbohydrates, 2.7 g, Fiber, 0.2 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 1.5 mg] | lachha-onion-recipe-onion-ring-accompaniment-42203r |
| rcp181 | Lachha Paratha, How To Make Lachha Paratha | Dinner | NA | [whole wheat flour (gehun ka atta), ghee, salt, whole wheat flour (gehun ka atta), ghee, ghee] | 5 mins | 25 mins | [Punjabi roti recipes | Punjabi parathas, Indian Party, Tava, Lunch Paratha, Rotis for dinner, Indian breads for dinner] | 7Makes 7 parathas. | Punjabi | laccha paratha recipe | Punjabi lachedar paratha | Indian layered paratha | with 24 amazing images. laccha paratha recipe is a popular Punjabi lachedar paratha. In Punjabi, parat means layers and hence this is a soft Indian layered paratha made from whole wheat flour and ghee. This Punjabi lachedar paratha is quite appetizing to look at, and even more interesting to bite into, because the layers separated by ghee give a crumbly, melt-in-the-mouth texture. The secret of making perfect laccha parathas lies in rolling them the right way. Although it might initially seem difficult, it becomes quite easy once you’ve made one or two laccha parathas. So, out with the rolling pins. Let’s try our hand at this mouth-watering Indian layered parathas. You can make laccha paratha with maida or multigrain flour. We have made laccha paratha with whole wheat flour in our recipe below. Notes on laccha paratha recipe. 1. Add the lukewarm water gradually to form a dough. 2. Many people even make use of milk to knead the lachha parantha dough. The more oil or ghee you use to make the paratha, the flakier it will be. 3. Roll it over again from one end to the other end to form a swiss roll. 4. Do not roll too thin as you won’t be able to enjoy the layers. Also, do not press a lot while rolling or else there will be no layers. If you are finding difficulty in rolling, gently lift the paratha, dust little flour on the rolling board and then continue rolling. This will also prevent the paratha from sticking. These laccha parathas make a good satiating combo with kadai paneer, paneer pasanda, dal makhani or dal fry. Learn to make laccha paratha recipe | Punjabi lachedar paratha | Indian layered paratha with detailed step by step photos. | [To make lachha paratha, combine the whole wheat flour, 2 tbsp ghee and salt in a deep bowl, mix well and knead into a soft dough using enough lukewarm water., Divide the dough into 7 equal portions., Roll a portion of the dough into a 200 mm. (8”) diameter circle using a little whole wheat flour for rolling., Spread 1 tsp of ghee evenly over it., Sprinkle a little whole wheat flour evenly over it and spread it lightly., Fold from one end to the other to make pleats like a fan, while gently pressing them in between., Roll it over again from one end to the other end to form a swiss roll and seal the open end tightly at the bottom in the centre., Turnover the swiss roll so that the sealed side faces upwards and again gently roll into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the paratha, using 1 tsp of ghee, till golden brown spots appear on both the sides., Remove on a plate and press it gently from the sides towards the centre to make the layers more visible in the paratha., Repeat steps 3 to 10 to make 6 more lachha parathas., Serve the hot lachha paratha immediately with some chilled curds.] | [Energy, 250 cal, Protein, 4.5 g, Carbohydrates, 27 g, Fiber, 4.5 g, Fat, 14.4 g, Cholesterol, 0 mg, Sodium, 7.4 mg] | lachha-paratha-how-to-make-lachha-paratha-181r |
| rcp3450 | Lachha Paratha, Punjabi Soft Flaky Lachha Paratha | NA | NA | [plain flour (maida), oil, salt, plain flour (maida), oil, rice flour (chawal ka atta), ghee] | 5 mins | 25 mins | [South Indian, Kerala Cuisine, Parathas, Indian Tawa, Indian Party, Tava] | 10Makes 10 parathas | Kerala | A multi-layered, crisp paratha that is truly irresistible! The Laccha Paratha is generally considered tricky to make, and if you can prepare it well, you are considered an expert cook! Not to worry, the seemingly difficult plain flour paratha will be completely under your control after you try this recipe. Just follow the proportions and instructions meticulously, and prepare the table to enjoy a delicious meal of crispy, flaky Laccha Parathas with your favourite subzi and Pickles. Try with Palak Raita, Mint Raita,. | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water. Cover with a lid and keep aside for 20 minutes., Knead again and divide the dough into 10 equal portions., Roll each portion into a 200 mm. (7") diameter circle using a little plain flour for rolling., Place a rolled portion on a clean, dry surface, spread 2 tsp of the prepared paste evenly over it and place another rolled portion over it., Repeat step 4 to make 3 more layers., Roll it up tightly from one end to the other and cut into 5 equal portions., Repeat steps 4 to 6 with the remaining dough to make 5 more portions., Flatten one portion in between your palms and again roll into a 150 mm. (6”) diameter circle using a little plain flour for rolling., Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both the sides., 10. Repeat steps 8 and 9 to make 9 more parathas., Serve immediately.] | [Energy, 260 cal, Protein, 3.8 g, Carbohydrates, 27.3 g, Fiber, 0.2 g, Fat, 15 g, Cholesterol, 0 mg, Sodium, 3.1 mg] | lachha-paratha-punjabi-soft-flaky-lachha-paratha-3450r |
| rcp613 | Lachko Dal ( Gujarati Recipe) | NA | NA | [toovar (arhar) dal, ghee, cumin seeds (jeera), turmeric powder (haldi), grated jaggery (gur), salt, rice, ghee] | 5 mins | 20 mins | [Collection of Gujarati Dals / Kadhis, Jain Dal, Jain Kadhi, Comfort Foods, Pressure Cooker, High Protein Indian recipes, Phosphorus Rich Foods, Pregnancy Folic Acid Rich] | 4Makes 4 servings | Gujarati | lachko dal recipe | traditional Gujarati lachko dal | healthy lachko dal made with toovar dal | pigeon pea sweet dry dal | with 16 amazing images. lachko dal recipe is a is a very traditional sweet Gujarati dish. Learn how to make traditional Gujarati lachko dal. lachko dal is a feel-good dish in every respect, and usually features along with osaman in a Gujarati menu. This sweet and thick yellow dal, lachko dal made with toovar dal is generally served with rice as well as oodles of ghee to add to the aroma and flavour. The lachko dal and rice combo is similar to the Maharashtrian varan bhaat. lachko dal is a comfort food for many who are suffering from some illness that you can enjoy with rice and with some ghee. What's even better is that this is a healthy lachko dal recipe. This lachko dal has no spices but still the taste is so amazing that you would definitely prepare it and I served it to my babies when they were 7 months and up. They love lachko dal and a great way to introduce them to some protein from toovar dal. Enjoy lachko dal recipe | traditional Gujarati lachko dal | healthy lachko dal made with toovar dal | pigeon pea sweet dry dal | with step by step photos. | [To make lachko dal combine toovar dal with 1 1/2 cups of water and pressure cook for 2 to 3 whistles. Keep aside., Heat the ghee in a deep pan and add the cumin seeds., When the seeds crackle, add the toovar dal, turmeric powder, jaggery, salt and 1/4 cup water, mix well and cook on a slow flame for 6 minutes or till the dal thickens a bit, while stirring occasionally., Serve lachko dal hot with rice and ghee.] | [Energy, 184 cal, Protein, 9.2 g, Carbohydrates, 27.9 g, Fiber, 3.7 g, Fat, 4 g, Cholesterol, 0 mg, Sodium, 11.7 mg] | lachko-dal--gujarati-recipe-613r |
| rcp42337 | Lactose Free Chocolate Cookie | Snacks | NA | [whole wheat flour (gehun ka atta), jowar (white millet) flour, cocoa powder, chopped dates (khajur), powdered sugar, baking powder, baking soda, salt, olive oil, cinnamon (dalchini) powder, vanilla essence, water] | 15 mins | 0 mins | [Indian Jar Snacks, Oven, Sweet Recipes for Kids, Kids Jar Snacks, Lactose Free Dairy Free, Lactose Free Dairy Free Desserts, Lactose Free Dairy Free Cookies] | 16Makes 16 cookies | Indian | Who doesn't love to sink their teeth into a heavenly chocolate cookie?! What seems to be such a common joy for many is a dream for those with lactose intolerance because most commercially sold cookies use dairy products. Not to worry, this recipe is a dream come true for all of you! Made of a combination of flours, cocoa powder and dates, tinged with a blend of spices like cinnamon and vanilla, this Lactose Free Chocolate Cookie is so tasty that mere words cannot describe it. Dates not only lifts the taste of this cookie but also gives it an attractive colour. A must-try recipe not just for lactose-intolerant folks but everybody. Kids too will love this awesome cookie! You can also try No Bake Oats, Muesli and Peanut Butter Cookies . | [Combine all the ingredients in a deep bowl and mix well., Add the prepared mixture and knead into a soft dough., Divide the dough into 16 equal portions., Roll each portion of the dough into a 50 mm. (2”) diameter flat circle., Bake them in a pre-heated oven at 180°c (360°f) for 20 minutes., Cool completely and store in an air-tight container. To be mixed together into a mixture] | [Energy, 51 cal, Protein, 0.8 g, Carbohydrates, 7.5 g, Fiber, 0.4 g, Fat, 2 g, Cholesterol, 0 mg, Sodium, 1.1 mg] | lactose-free-chocolate-cookie-42337r |
| rcp36422 | Ladi Pav Bhaji Toasts | Snacks | NA | [ladi pav, butter, bhaji, grated processed cheese] | 5 mins | 0 mins | [Breakfast Sandwiches, Indian Snacks for Entertaining, Evening Tea Snacks, different kinds of pav bhaji, Toast Sandwich, Baked, Indian Birthday Party] | 6Makes 6 servings | Indian | Leftover bhaji and ladi pav pair up to make a wonderful snack, which you can have for breakfast or as a tea-time treat. The buttery taste and enticing crispness of the pav is a perfect match for the mouth-watering flavour of the bhaji. The enticing gooeyness of molten cheese adds a fun element to the Ladi Pav Bhaji Toasts, making it a great hit with people of all age groups. | [Cut each ladi pav into two. Apply little butter on inside of each half of the pav and place them on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 minutes., Apply 1 tbsp of bhaji on each pav and spread it evenly. Sprinkle 1 tbsp of cheese evenly over it and bake again for 5 to 7 minutes or till the cheese melts., Serve immediately.] | [Energy, 516 cal, Protein, 13.8 g, Carbohydrates, 73 g, Fiber, 4.1 g, Fat, 18.8 g, Cholesterol, 45.3 mg, Sodium, 247.3 mg] | ladi-pav-bhaji-toasts-36422r |
| rcp36098 | Ladi Pav Garlic Bread | Snacks | NA | [ladi pav, garlic (lehsun) paste, soft butter, dried mixed herbs] | 5 mins | 0 mins | [Soup Accompaniments, Bread Snack, Baked, Oven, Quick Snacks / Quick Starters] | 8Makes 8 pieces | NA | Ladi pav is the ever-popular Indian bread used predominantly for pav-bhaji and vada-pav. It is available in the most small streets of India. This small bread with top crusty brown finish is topped with garlic and butter and baked to give perfect ladi pav garlic bread. | [Combine the butter, garlic paste and dried mixed herbs in a bowl and mix well., Apply the garlic-butter mixture on both sides of each slice., Bake it in a pre-heated oven at 180°c (360°f) for 10 minutes, or till they turn crisp., Serve immediately.] | [Energy, 106 cal, Protein, 2.3 g, Carbohydrates, 15.6 g, Fiber, 0 g, Fat, 3.9 g, Cholesterol, 11.2 mg, Sodium, 37.2 mg] | ladi-pav-garlic-bread-36098r |
| rcp40720 | Ladi Pav, Eggless Homemade Laadi Pav Buns | NA | NA | [plain flour (maida), milk, sugar, instant dry yeast, oil, soft butter, baking powder, salt, milk, butter] | 10 mins | 0 mins | [Sandwich Recipes, Bread Snack, Baked, Oven, Advanced Breads] | 12Makes 12 laadi pav | NA | ladi pav | eggless ladi pav | homemade ladi pav | homemade ladi pav with 28 amazing step by step photos and video. Ladi Pav is a hearty homemade bun, which is very famous in Mumbai. This feather-soft ladi pav is best had with a spicy bhaji or vegetable curry, but you can also serve it as a sandwich lined with chutney and packed with potato vadas. Old-timers will go to the extent of preparing the yeast also at home to make Laadi Pav but this version made with instant dry yeast is more common and very effective. You will love the outcome. It is so soft and tasty, you will look forward to making ladi pav – and of course, eating it – again and again! Once the dough of the ladi pav has been shaped and put in the tray, make sure it has proved (that means doubled in size) very well. That's the key to make a perfect eggless ladi pav. Make sure you butter or oil the ladi pav once its immediately out of the oven to ensure it stays soft and does not dry up. Popular recipes served with ladi pav are Vada Pav, Dabeli, Kaanda Bhajji Pav, Misal and Pav Bhaji. | [To make ladi pav, combine the milk, 2 tbsp warm water, sugar and yeast in a deep bowl, mix well and keep aside for 10 minutes., Combine the oil and the butter in a bowl, mix well and keep aside., Combine the plain flour, baking powder and salt, mix well., Add the yeast mixture., Mix well and knead into a soft dough using approx. 1 cup of warm water., Once kneaded, insert the fingertip into the dough and it should bounce back clean, which means the dough is ready., Add the oil-butter mixture., Knead again for 5 to 8 minutes by stretching the dough and folding it back till it is smooth and elastic., The dough should look smooth like in the below image., Transfer the dough in a greased bowl, cover it with a damp muslin cloth and keep aside for 1 hour or till it doubles in a warm place., The dough has risen and doubled in size., Deflate the dough by inserting a finger, which should leave a depression in the dough without bouncing back. This means the dough has perfectly risen., Transfer to a floured board and knead again for 5 minutes using little flour by stretching it and folding it back till smooth., Divide the dough into 12 equal portions., Roll each portion of the dough into a smooth round., Place them on a greased aluminium tray at regular intervals., Cover it again with a damp muslin cloth and keep aside for 30 minutes., They will double in size as shown below., Brush the dough with the milk., Bake it in a pre-heated oven at 200°c (400°f) for 20 minutes., Loosen the edges with the help of a knife., Once cooled, de-mould it and brush the ladi pav with butter and cool completely., Serve or use the ladi pav as required., The ladi pav will stay fresh for 2 days when stored in an air-tight container.] | [Energy, 148 cal, Protein, 3.7 g, Carbohydrates, 25.6 g, Fiber, 0.1 g, Fat, 3.4 g, Cholesterol, 1.6 mg, Sodium, 365.9 mg] | ladi-pav-eggless-homemade-laadi-pav-buns-40720r |
| rcp1060 | Lahori Aloo, Aloo Curry | NA | Veg | [boiled and peeled baby potatoes, oil, whole dry kashmiri red chillies, coriander (dhania) seeds, cumin seeds (jeera), cloves (laung / lavang), poppy seeds (khus-khus), fennel seeds (saunf), mace (javantri), cinnamon (dalchini), black peppercorns (kalimirch), grated dry coconut (kopra), fresh tomato pulp, oil, grated onions, bayleaves (tejpatta), ginger-garlic (adrak-lehsun) paste, salt, milk, chopped coriander (dhania)] | 15 mins | 12 mins | [Punjabi Sabzis, Sabzis with Gravies, Traditional Indian Sabzis, Indian Curry recipes, North Indian, South Indian, Indian Party, Kadai Veg, Birthday Party Main Dishes] | 4Makes 4 servings | Punjabi | Lahori aloo recipe | veg Lahori aloo | Lahori aloo curry | with 63 amazing images. Lahori aloo recipe | veg Lahori aloo | Lahori aloo curry is a shahi Indian sabzi for all the aloo fans. Learn how to make veg Lahori aloo. To make Lahori aloo, For the potatoes heat the oil in a broad non-stick pan, add the potatoes and salt, mix well and sauté on a medium flame for 3 to 4 minutes. Keep aside. Heat the oil in a kadhai, add the onions, bayleaves and sauté on a medium flame for a few seconds. Add the ginger-garlic paste, mix well and cook on a medium flame for 1 minute. Add the prepared paste, mix well and sauté on a medium flame for 1 minute. Add the salt, tomato pulp, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the cooked potatoes and milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve hot garnished with coriander. Name your preference and you will find it in this Lahori aloo curry. If you like tomato based gravies, worry not, there is sufficient tomato pulp to meet your needs. If spices are your friends, then there are enough in the masala, and if richness is what you seek, the use of khus-khus and dry coconut in the masala and milk in the gravy are sure to satisfy your palate. In short, this luscious preparation of potatoes in an intensely-flavoured gravy is sure to please everybody you serve it to. The appeal of this veg Lahori aloo is further enhanced by the use of dainty baby potatoes which are cut into halves and the aroma is boosted by the special paste which is blended fresh. Butter naan and with laccha onions are one of the best accompaniments for Lahori aloo. Round off this meal with a glass of masala chaas and the taste of a true Indian meal will linger on your taste buds for hours thereafter. Tips for Lahori aloo. 1. Instead of milk you can use cream. That will make your recipe a bit richer. 2. You can deep fry baby potatoes. This is the traditional way to make Lahori aloo. We have cooked them in a little oil. 3. This is the chillies after soaking. Soaking in water makes the Kashmiri chillies easy to grind. 4. We have sautéed potatoes as they give a good taste and don't break in the gravy when cooked. 5. Serve Lahori aloo with bhakri. Enjoy Lahori aloo recipe | veg Lahori aloo | Lahori aloo curry | with step by step photos. | [Heat the oil in a broad non-stick pan, add the potatoes and salt, mix well and sauté on a medium flame for 3 to 4 minutes. Keep aside., To make lahori aloo, heat the oil in a kadhai, add the onions, bayleaves and sauté on a medium flame for a few seconds., Add the ginger-garlic paste, mix well and cook on a medium flame for 1 minute., Add the prepared paste, mix well and sauté on a medium flame for 1 minute., Add the salt, tomato pulp, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the cooked potatoes and milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve the lahori aloo hot garnished with coriander.] | [Energy, 288 cal, Protein, 3.8 g, Carbohydrates, 22.4 g, Fiber, 2.7 g, Fat, 19.5 g, Cholesterol, 0 mg, Vitamin A, 467.9 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.3 mg, Vitamin C, 33.8 mg, Folic Acid, 37.2 mcg, Calcium, 139.8 mg, Iron, 1.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 24.8 mg, Potassium, 331 mg, Zinc, 0.4 mg] | lahori-aloo-aloo-curry-1060r |
| rcp30902 | Lahori Dal | NA | Veg | [masoor dal (split red lentil), salt, garlic (lehsun) paste, chilli powder, turmeric powder (haldi), butter, fresh cream, cumin seeds (jeera), chopped onions, lemon juice, black peppercorns (kalimirch)] | 15 mins | 30 mins | [Celebration Dals, Indian Pressure Cooker, Pressure Cooker Vegetables] | 4Makes 4 servings | Indian | Every region in india has its own specialty dal preparation. Similarly nearly every place in north india has over the years developed its very own dal. The lahori dal is just one of these. Prepared with oodles of butter and cream this dal is truly fit for a king. Simple to prepare yet very delicious the lahori dal is a must try for all lovers of punjabi food. | [Clean, wash and soak the masoor dal in water for 20 minutes., Drain, add 2 cups of water and salt and pressure cook for 15-20 minutes till the dal is cooked., Allow the steam to escape before opening the lid., Whisk till the dal is almost mashed and pour into a deep pan., Add the garlic paste, chilli powder, turmeric powder, 2 tbsp butter, cream and 1/2 cup water and simmer on a low flame till the dal thickens., For the tempering, heat the remaining butter in another pan and add the cumin seeds., When they crackle, add the onions and sauté till they become translucent., Add to the dal mixture and simmer for another 5 minutes., Add lemon juice, peppercorns and salt if required and mix well., Serve hot.] | [Energy, 276 cal, Protein, 10.3 g, Carbohydrates, 27.3 g, Fiber, 4.2 g, Fat, 14 g, Cholesterol, 0 mg, Vitamin A, 563.5 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.2 mg, Vitamin C, 6.6 mg, Folic Acid, 16.1 mcg, Calcium, 55.7 mg, Iron, 3.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 104.8 mg, Potassium, 77.5 mg, Zinc, 1.3 mg] | lahori-dal-30902r |
| rcp30927 | Lahsun ka Achaar, Punjabi Lehsun Achar Recipe | NA | NA | [mustard (rai / sarson) oil, garlic (lehsun) cloves, turmeric powder (haldi), lemon juice, chilli powder, chopped jaggery (gur), salt, split mustard seeds (rai na kuria), crushed fenugreek (methi) seeds, cumin seeds (jeera), split coriander seeds (dhana na kuria), asafoetida (hing)] | 20 mins | 8 mins | [Punjabi Raita | Punjabi Chutney | Achar, Pickles / Achar, Indian Party, Non-stick Pan] | 1Makes 0.75 cup (10 tbsp ) | Punjabi | lahsun ka achaar recipe | Punjabi lehsun ka achar | garlic pickle | with amazing 21 images. Here is a peppy garlic pickle that is sure to shake awake your taste buds! In this lahsun ka achaar recipe, the garlic cloves are flavoured with chilli powder and a special masala, made of four aromatic seeds and asafoetida. The procedure and method to make lehsun ka achaar is simple but all you need to be is patient to get perfect lehsun achaar. We have divided the procedure into 2 steps, the first one is to make the pickle masala. To make lehsun achaar masala, add mustard seeds into a mixture jar. Next, add crushed fenugreek seeds, sumin seeds, split coriander seeds and asafoetida, blend everything well till you get a powder. Further to make the achar, heat mustard oil in a broad non stick pan till the oil is smoky. Add garlic cloves. Add turmeric powder and mix well. Next, to add to the shelf life add lemon juice, chilli powder, jaggery to balance the spice. Mix well and cook for a while. Lastly turn the flame off and add the masala powder to the cooked garlic mixture. Cool the lehsun achaar and bottle in a sterilized glass jar. Store Punjabi lehsun ka achar in a cool dry place. garlic pickle is ready for the table in 1 week. This masala must be ground coarsely, in order to get the correct mouth-feel. Lemon juice adds a tangy dimension to this pickle, while jaggery imparts a mild sweetness, which helps to highlight the spicy notes of the special masala. Allow this lahsun ka achaar to cure for a week before serving. Serve this lehsun ka achaar as an accompaniment to pep up the main course or simply enjoy with your favourite rotis / puris / parathas. Enjoy lahsun ka achaar recipe | Punjabi lehsun ka achar | garlic pickle | with detailed step by step recipe photos and video below. | [To make lehsun ka achaar, heat the oil in a broad non-stick pan till smoky., Add the garlic cloves and turmeric powder, mix well and cook on a slow flame for 3 to 4 minutes, while stirring occasionally., Add the lemon juice, mix well and cook on a slow flame for 2 minutes, while stirring occasionally., Add the chilli powder, jaggery and salt, mix well and cook on a slow flame for 2 minutes or till the jaggery dissolves., Switch off the flame, add the masala powder to the cooked garlic mixture and mix thoroughly., Cool the lehsun ka achaar and bottle in a sterilised glass jar., Store the lehsun ka achaar in a cool dry place. This pickle is ready for the table after 1 week.] | [Energy, 92 cal, Protein, 0.1 g, Carbohydrates, 2.5 g, Fiber, 0.2 g, Fat, 9.1 g, Cholesterol, 0 mg, Sodium, 387.8 mg] | lahsun-ka-achaar-punjabi-lehsun-achar-recipe-30927r |
| rcp3902 | Lahsun ki Chutney, Lehsun Chutney | NA | NA | [garlic (lehsun), chilli powder, lemon juice, salt] | 15 mins | 0 mins | [Rajasthani Achaar Launji, Maharashtrian Chutneys, Maharashtrian Pickles, Frozen Foods, Indian Freezer Recipes, Chaat, different kinds of Indian chutney, Mixer, Quick Chutneys] | 1Makes 0.75 servings (10 tbsp ) | Rajasthani | lahsun ki chutney recipe | lehsun ki chutney | red garlic chutney for chaat | with 8 amazing images. Use the lahsun ki chutney to make tongue-tickling chaat recipes like Ragda Patties, Sev Puri, Geela Bhel. lahsun ki chutney combines wonderfully with plain and simple dishes like Bajra Rotla and jowar roti. lehsun ki chutney for chaat is a pungent chutney of garlic, spiced up with chilli powder and pepped up with lemon juice. This lehsun ki chutney for chaat recipe is a quick and easy recipe for beginners. Indian’s love chaat, so you must make your lehsun ki chutney for chaat at home. To make lahsun ki chutney recipe, combine garlic, chilli powder, lemon juice and salt to taste in a mixer along with ¼ cup of water and blend to a fine paste. Your homemade lehsun ki chutney is ready. red garlic chutney for sev puri, bhel, ragda pattice can also be used to perk up sandwiches, bread, and other savoury snacks. This red garlic chutney for sev puri, bhel, ragda pattice stays fresh for upto 2 weeks when refrigerated in an air-tight container. Enjoy how to make lahsun ki chutney | lehsun ki chutney | red garlic chutney for sev puri, bhel, ragda pattice | with detailed step by step photos and video. | [To make the lahsun ki chutney recipe, combine all the ingredients in a mixer along with ¼ cup of water and blend to a fine paste., Serve the lehsun ki chutney immediately with bajra rotla or store in an air-tight container in the refrigerator and use as required.] | [Energy, 17 cal, Protein, 0.9 g, Carbohydrates, 3 g, Fiber, 0.7 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 1.2 mg] | lahsun-ki-chutney-lehsun-chutney-3902r |
| rcp42468 | Lahsuni Bhindi, Garlic Bhindi Recipe | Dinner | NA | [chopped garlic (lehsun), sliced ladies finger (bhindi), sliced onions, oil, slit green chillies, cumin seeds (jeera), chilli powder, turmeric powder (haldi), coriander (dhania) powder, dried mango powder (amchur), garam masala, asafoetida (hing), salt, chopped coriander (dhania)] | 15 mins | 14 mins | [Sukhi Sabzis, Traditional Indian Sabzis, Indian Travel Food Sabzi, Lunch Sabzi, Dinner Sabzi] | 3Makes 3 servings | Indian | A quick and easy recipe with bhindi that can be made on any day for lunch or dinner , the Lahsuni Bhindi as the name suggests stands out because of the distinct flavour of garlic. Onion, green chillies and common spice powders further contribute to the dynamic taste of this dish. You can enjoy it with any Indian bread or with rice and dal . Try other bhindi recipes like Dahi Bhindi ki Subji or Stir Fried Bhindi with Peanuts . | [Heat the oil in a deep non-stick pan and add the cumin seeds., When the seeds crackle, add the garlic and green chillies and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 2 minutes., Add the chilli powder, turmeric powder, coriander powder, dry mango powder, garam masala, asafoetida and salt, mix well and cook on a medium flame for a few seconds., Add the bhindi, mix gently and cook on a medium flame for 10 minutes ,while tossing it occasionally., Serve hot garnished with coriander.] | [Energy, 126 cal, Protein, 1.7 g, Carbohydrates, 6.8 g, Fiber, 3 g, Fat, 10.2 g, Cholesterol, 0 mg, Sodium, 6.1 mg] | lahsuni-bhindi--garlic-bhindi-recipe-42468r |
| rcp4827 | Lahsuni Palak Chawal | NA | Vegan | [spinach (palak) puree, steamed rice (chawal), oil, cumin seeds (jeera), chopped onions, chopped garlic (lehsun), chopped tomatoes, ginger-green chilli paste, salt] | 10 mins | 12 mins | [Healthy Indian Recipes, Punjabi Pulao | Punjabi Rice, Biryani, Traditional Indian Rice Recipes, Indian Party, Non-stick Pan, Vegan, Calcium Rich Rice, Khichdi and Biryani] | 4Makes 4 servings | Punjabi | lahsuni palak chawal recipe | garlic spinach pulao | palak pulao | spinach rice | lasooni palak pulao | with amazing 32 images. lahsuni palak chawal is also called garlic spinach pulao. Made from rice, garlic, spinach, tomatoes and onions. lahsuni palak chawal is a simple and quick rice dish to make. lahsuni palak chawal is derived from North India and is also a very famous recipe there. There are many variations to this lahsuni palak chawal and this is our version of it. The lahsuni palak chawal is sure to steal your hearts with its pleasant green colour and vibrant flavour. Although this garlicky spinach rice is prepared with minimal ingredients, it has a lingering flavour and strong, spicy aroma. lahsuni palak chawal is easy to prepare, and relatively healthy too, as this recipe goes easy on the fat, thereby improving the absorption of calcium from the spinach. You can also add any veggies of your choice such as carrots and green peas to make lahsuni palak chawal healthier. Also, kids create a fuss for eating green leafy veggies but when you serve it to them in this form I am sure your kids are going to gulp down the plate of pulao in minutes. My kids love it and I generally use this recipe as tiffin treat and also make it as one meal dish for dinners. Note for lahsuni palak chawal. 1. Transfer the leaves immediately to a bowl filled with ice-cold water. This is known as refreshing. Refreshing the spinach leaves helps in retaining the bright green colour as it stops the internal cooking process. Serve garlic spinach pulao along with raita of your choice. You can also prepare this spinach rice using leftover rice. Learn to make lahsuni palak chawal recipe | garlic spinach pulao | palak pulao | spinach rice | lasooni palak pulao with detailed step by step recipe photos and video below. | [To make lahsuni palak chawal, heat the oil in a broad non-stick pan, add the cumin seeds., When they crackle, add the onions and garlic and sauté till the onions on a medium flame for 1 minute., Add the tomatoes and ginger-green chilli paste and sauté for another 4 to 5 minutes., Add the spinach puree and salt and cook for another 3 to 4 minutes., Add the rice and cook for another 2 minutes., Serve the lahsuni palak chawal hot.] | [Energy, 144 cal, Protein, 4.1 g, Carbohydrates, 24.1 g, Fiber, 4 g, Fat, 3.4 g, Cholesterol, 0 mg, Sodium, 65.4 mg] | lahsuni-palak-chawal-4827r |
| rcp37298 | Lahsuni Palak Chawal Or How To Make Garlic Spinach Rice Recipe | Lunch | Veg | [spinach (palak) puree, cooked rice (chawal), oil, cumin seeds (jeera), chopped onions, chopped garlic (lehsun), chopped tomatoes, green chilli paste, salt] | 10 mins | 20 mins | [Punjabi Pulao | Punjabi Rice, Biryani, One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba, Traditional Indian Rice Recipes, Pulaos, Raksha - Bandhan] | 3Makes 3 servings | Punjabi | palak rice recipe | lahsuni palak rice | healthy and easy palak rice | with 19 amazing images. palak rice is an Indian style spinach rice made using basmati rice, fresh spinach puree and spices. Learn how to make palak rice recipe | lahsuni palak rice | healthy and easy palak rice | A perfect delicacy to enjoy the authentic flavours of Northern India, the lehsuni palak chawal is sure to steal your hearts with its pleasant green colour and vibrant flavour. lahsuni palak rice is midly spiced yet tastes delicious. Although this garlicky spinach rice is prepared with minimal ingredients, it has a lingering flavour and strong, spicy aroma. It is easy to prepare, and healthy too, as this recipe goes easy on the fat, thereby improving the absorption of calcium from the spinach. Tips to make palak rice: 1. This recipe is best to make using leftover rice. 2. You can use any other rice but prefer using basmati rice. 3. Spinach rice is best served with raita. Enjoy palak rice recipe | lahsuni palak rice | healthy and easy palak rice | with detailed step by step photos. | [Heat the oil in a broad non-stick pan, add the cumin seeds, onions and sauté on a medium flame for 1 to 2 minutes., Add the garlic and sauté on a medium flame for 1 to 2 minutes., Add the tomatoes and sauté on a medium flame for another 2 minutes. Add the green-chilli paste, spinach purée, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Add the rice and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve hot.] | [Energy, 167 cal, Protein, 2.7 g, Carbohydrates, 19.1 g, Fiber, 2.5 g, Fat, 8.9 g, Cholesterol, 0 mg, Sodium, 32.2 mg] | lahsuni-palak-chawal-or-how-to-make-garlic-spinach-rice-recipe-37298r |
| rcp30968 | Lajjatdar Handi Biryani | NA | Veg | [long grained rice (basmati), oil, cardamoms, black cardamom (badi elaichi), cloves (laung / lavang), cinnamon (dalchini), bayleaf (tejpatta), milk, salt, cooked kala chana (brown chick peas), ghee, ginger-garlic (adrak-lehsun) paste, chopped tomatoes, chopped green chillies, chilli powder, turmeric powder (haldi), par-boiled potato cubes, whisked curds (dahi), salt, curds (dahi), garam masala, cardamom (elaichi) powder, salt, chopped coriander (dhania), chopped mint leaves (phudina), ginger (adrak) juliennes, sliced green chillies, saffron (kesar) strands, milk, deep-fried onions, chapati dough, raita] | 25 mins | 27 mins | [Mughlai Chawal, Mughlai Biryani, Advanced Recipes, Traditional Indian Rice Recipes, biryani recipes across India, Indian Party, Handi, Hyderabadi Veg Biryani recipes] | 4Makes 4 servings | Indian | Handi Biryani is absolutely superior to those made with other methods like open or pressure cooking, even though it appears to use similar ingredients. The simple process of sealing the lid with chapati dough and allowing the ingredients to cook within a covered environment makes all the difference. Basically, what happens in this process is that no moisture is lost. Water evaporates but keeps condensing inside the pot itself, so practically nothing leaves the pot – including the flavours and the aroma of the ingredients. This is what you call a pucca flavour lock! Relish this Lajjatdar Handi Biryani, allowing every spoonful to rest on your palate, and you will be able to discern the flavours of all the ingredients right from the whole spices used to flavour the rice and the tangy chana masala mixture, to the saffron and herbs used to top the layered rice. Lose yourself in the experience... You can also try other variants of biryani like Shahi Korma Biryani and Masoor Biryani . | [Heat the oil in a deep non-stick pan, add the green cardamoms, big cardamom, cloves, cinnamon, bayleaf, mix well and sauté on a medium flame for 30 seconds., Add the rice, milk and salt, mix well, cover with a lid cook on a slow flame for 5 to 7 minutes, or till the rice is cooked and all the liquid has evaporated, while stirring occasionally. Keep aside., Heat the ghee in a deep non-stick kadhai, add the ginger-garlic paste and sauté on a medium flame for a few seconds., Add the tomatoes and cook on a medium flame for 1 minute, while stirring occasionally., Add the green chillies, chilli powder and turmeric powder, mix well and cook on a medium flame for 30 seconds, while stirring occasionally., Add the potatoes, kala chana, curds and salt, mix well, lower the flame and cook on a slow flame for 1 to 2 minutes, while stirring occasionally. Keep aside., Combine the saffron and milk in a small bowl, mix well and keep aside., Take a deep handi, pour the chana masala mixture and spread it evenly using a spoon., Sprinkle the coriander, mint leaves, ginger and green chillies evenly over it., Spread the prepared curd mixture evenly over it., Spread the rice over it and spread it evenly using a back of a spoon., Sprinkle the saffron-milk mixture and deep-fried onions evenly over the rice., Cover with a lid and seal the handi edges with the chapati dough and flattern it lightly., Keep the handi to cook on a slow flame for 10 to 15 minutes., Switch off the flame, allow it to cool for 5 minutes and remove the chapati dough from the edges., Serve hot with raita.] | [Energy, 525 cal, Protein, 11.5 g, Carbohydrates, 58.8 g, Fiber, 4 g, Fat, 24.4 g, Cholesterol, 17.6 mg, Sodium, 51 mg] | lajjatdar-handi-biryani-30968r |
| rcp30947 | Lajjatdar Paneer | NA | Veg | [paneer (cottagte cheese) cubes, curds (dahi), ghee, grated onions, coriander (dhania) powder, cumin seeds (jeera) powder, chilli powder, turmeric powder (haldi), salt, fresh cream, boiled green peas, sugar, poppy seeds (khus-khus) water, green chillies, cloves (laung / lavang), garlic (lehsun) cloves, ginger (adrak), cardamoms, parathas] | 15 mins | 12 mins | [Mughlai Sabzis, Veg Mughlai sabzi, Curries, Sabzis with Gravies] | 3Makes 3 servings (3 serving ) | NA | The basic mughlai gravy has been used to prepare this delicious paneer dish. Since the use of various pastes is common in mughlai cooking, a paste of garlic, ginger, cardamoms, cloves and poppy seeds has been used. Using grated onion gives the gravy a better texture. Instead of grating the onions you can also blend them to a paste in a mixer | [Combine the paneer and curds in a bowl and mix lightly. Keep aside to marinade for 10 to 15 minutes., Heat the ghee in a kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the prepared paste, mix well and cook on a medium flame for 1 to 2 minutes., Add the coriander powder, cumin seeds powder, chilli powder, turmeric powder, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 minute., Add the fresh cream and ¼ cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the green peas and sugar, mix well and cook on a medium flame for 1 minute., Add the marinated curd-paneer mixture, mix lightly and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Serve hot with parathas.] | [Energy, 314 cal, Protein, 10.8 g, Carbohydrates, 14.2 g, Fiber, 3.1 g, Fat, 23.1 g, Cholesterol, 0 mg, Vitamin A, 379.6 mcg, Vitamin B1, -0.5 mg, Vitamin B2, -0.4 mg, Vitamin B3, -0.4 mg, Vitamin C, 7.2 mg, Folic Acid, 6.6 mcg, Calcium, 323.8 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 13.3 mg, Potassium, 92.8 mg, Zinc, 0.1 mg] | lajjatdar-paneer-30947r |
| rcp22541 | Laksa Soup – Vegetarian Malaysian Coconut Curry Soup | NA | Veg | [chopped onions, lemon, turmeric powder (haldi), whole dry kashmiri red chillies, garlic (lehsun), tamarind (imli), sugar, salt, cornflour, coconut milk, oil, vegetable stock, salt, sliced paneer (cottage cheese), bean sprouts, boiled noodles, basil leaves] | 10 mins | 15 mins | [Chunky Indian Soups, Thick / Creamy Indian Soups, Jhat-Pat Soup, Thanksgiving, Chinese Party, Quick Vegetarian Soups] | 4Makes 4 servings | Indian | Here is a chance for vegetarians to have a go at the Penang Laksa Soup, an ever-popular Malaysian delicacy. Coconut milk and vegetable stock form the base of this tasty soup, which is flavoured with a tangy and spicy paste of tamarind, chillies, lemongrass and onions. Chunky pieces of cottage cheese and crunchy bean sprouts add more josh to this perky soup, which is characterised by the rich taste of coconut milk and the fresh aroma of lemongrass. We have toned down the spice levels to make the soup enjoyable for everybody. Pair the Laksa Soup with Malaysian Noodles and Creamed Corn Cake for a satiating oriental meal. | [Blend all the ingredients in a mixer to a smooth paste using 2 tablespoons of water. Keep aside., Dissolve the cornflour in the coconut milk and keep aside., Heat the oil in a wok on a high flame, add the prepared paste and stir-fry for 1-2 minutes., Add the vegetable stock and salt and bring to boil., Lower the flame, add the coconut milk-cornflour mixture and simmer for 5 minutes., Add the paneer and bean sprouts and simmer for 2 more minutes. Do not overcook., To serve, put the boiled noodles into 4 individual bowls, pour hot soup on it and garnish with basil leaves.] | [Not Given] | laksa-soup-–-vegetarian-malaysian-coconut-curry-soup-22541r |
| rcp2987 | Lapsi Khichdi | Lunch | Veg | [broken wheat (dalia), masoor (split red lentil) dal, ghee, cinnamon (dalchini), mustard seeds ( rai / sarson), crushed panch phoron, pandi chillies, curry leaves (kadi patta), asafoetida (hing), chopped onions, ginger-garlic (adrak-lehsun) paste, green chilli paste, chopped tomatoes, blanched and chopped mixed vegetables, turmeric powder (haldi), chilli powder, garam masala, salt, lemon juice, chopped coriander (dhania)] | 15 mins | 25 mins | [One Dish Vegetarian Meals, One Meal Dinner, collection of khichdi recipes, Indian Pressure Cooker, Pressure Cooker Indian Rice, Khichdi, Pulao, Vitamin B1 Thiamine, Healthy Lunch Work Recipes] | 6Makes 6 servings | Indian | lapsi khichdi recipe | Bengali style dalia vegetable khichuri | healthy masoor dal lapsi khichdi | with 38 amazing images. lapsi khichdi is a nutritious khichdi made with bulgur wheat, yellow moong dal, vegetables and spices. Learn how to make lapsi khichdi recipe | Bengali style dalia vegetable khichuri | healthy masoor dal lapsi khichdi | Simple one-pot and nutritious Bengali style dalia vegetable khichuri is a hearty and flavorful dish that is made with broken wheat (dalia), loads of fresh veggies and lentils. Khichuri is a popular Bengali dish and a flavourful comforting meal which is often served for dinner or lunch. is my go-to meal for busy days. healthy masoor dal lapsi khichdi is easy to make dish, minimally spiced and very filling with all the veggies and fiber. Bengali style dalia vegetable khichuri is rich in vitamin C, vitamin B1, phosphorus, it aids in weight loss as well as it contains only 122 calories per serving. pro tips to make lapsi khichdi: 1. Instead of broken wheat you can use quinoa also to make this khichdi. 2. Khichdi tends to thicken as it cools down, you can add little water and re-heat before serving. 3. Instead of masoor dal you can use yellow moong dal to make this recipe. Enjoy lapsi khichdi recipe | Bengali style dalia vegetable khichuri | healthy masoor dal lapsi khichdi | with detailed step by step photos. | [To make lapsi khichdi recipe, combine dalia, masoor dal, 3 cups of water and salt to taste in a pressure cooker., Pressure cook it for 2 whistles. Allow the steam to escape and then open the lid. Mix well and keep aside., Heat ghee in a deep pan, add cinnamon, mustard, panch phoron, dry red chillies, curry leaves and asafetida, sauté for few seconds., Add onions and sauté on medium flame for 2 minutes, add ginger garlic paste, green chilli paste and sauté for a few seconds., Add tomatoes and sauté on medium flame for 2 minutes, while stirring occasionally., Add the mixed chopped vegetables, turmeric powder, chilli powder and garam masala., Mix well and cook on medium flame for 2 minutes, while stirring occasionally., Add the cooked dalia-dal mixture, 1 cup hot water, salt to taste and mix well and cook on medium flame for 4 to 5 minutes., Switch off the flame and add the lemon juice and coriander, mix well., Serve lapsi khichdi hot.] | [Energy, 122 cal, Protein, 5.2 g, Carbohydrates, 20.7 g, Fiber, 2.9 g, Fat, 2.1 g, Cholesterol, 0 mg, Sodium, 8.5 mg] | lapsi-khichdi-2987r |
| rcp1839 | Lasagne ( Pizza and Pasta) | NA | Veg | [red capscium cubes, green capsicum cubes, tomato cubes, olive oil, garlic (lehsun) paste, dried oregano, salt, white sauce, pizza sauce, cooked lasagne sheets, grated processed cheese] | 25 mins | 8 mins | [Italian Veg Pasta, Comfort Foods, Pastas, Baked, Valentines Day Indian recipes, Oven, Comfort Food Pizza, Pastas] | 4Makes 4 servings | Indian | Aromatic and flavourful roasted vegetables with white sauce is a combination that will make one drool at the very sight of it! Arranged atop pizza sauce coated Lasagne sheets, the roasted vegetables in white sauce is elevated to an even higher plane of culinary delight. Remember to serve the Lasagne immediately on preparation, with garlic bread. | [Heat the olive oil in a broad non-stick pan, add the garlic paste and sauté on a medium flame for 30 seconds., Add the red and green capsicum and 2 tbsp of water, mix well and cook on a slow flame for 2 to 3 minutes, while stirring occasionally., Add the tomatoes, oregano, chilli flakes and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside., Combine the roasted vegetables and the white sauce in a broad non-stick pan, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside., Spread ½ cup of pizza sauce evenly at the base of a baking dish and place 2 lasagne sheets over the sauce at equal distance., Spread the white sauce-roasted vegetable mixture and ¼ cup of pizza sauce evenly over it and cover it with 2 more lasagne sheets., Spread the remaining ¼ cup of pizza sauce evenly over the lasagne sheets and sprinkle the cheese evenly over it., Bake the lasagne in a pre-heated oven at 200°c (400°f) for 8 minutes or microwave on high for 2 minutes., Serve immediately with garlic bread.] | [Not Given] | lasagne---pizza-and-pasta-1839r |
| rcp2205 | Lasagne Verdi | Dinner | Veg | [spinach (palak), plain flour (maida), soft butter, salt, White Sauce salt pepper, pepper, tomatoes, sugar, tomato ketchup, chilli powder, grated cooking cheese, fresh cream, salt] | 30 mins. | 50 mins. | [Italian Veg Pasta, Pastas, Casseroles and Bakes, One Meal Dinner, Baked, Italian Party, Oven] | 8Serves 8 | Italian | One of the variations of the excellent Italian green pasta. | [Sieve the flour., Chop the spinach. Wash, add 1 teaspoon of water and blend in a liquidiser., Apply butter to the flour, add 3/4 teaspoon of salt and enough spinach liquid to make a dough., Keep the dough for 30 minutes., Cut the tomatoes into big pieces, add 1/2 teacup of water and cook., When cooked, take out a thick soup by putting through a sieve.Add salt, sugar and chilli powder and boil for 10 minutes.Add the tomato ketchup and cream., Divide the dough into 4 parts. Roll out very thinly.Cut into long strips about 12 mm. (1/2") wide., Boil plenty of water in a vessel. Add 1 tablespoon of oil to the boiling water. Cook for 1 minute and remove., Drop straight into the prepared tomato sauce., Add salt and pepper to the white sauce., Grease a baking dish and fill up with lasagne., Spread the white sauce on top and sprinkle the cheese., Bake in a hot oven at 400°F for 20 minutes., Serve hot.] | [Not Given] | lasagne-verdi-2205r |
| rcp5004 | Latino | NA | NA | [Baileys Irish cream, Amaretto, vodka, fresh cream, ice cubes, Chocolate Sauce] | | 0 mins | [Indian Chocolate Drinks, Cocktails] | 1Serves 1. | Indian | This cocktail gets its name from the warm cocoa colours of this creamy concoction. Irish cream, amaretto and vodka create a wonderfully sweet and potent cocktail that can also be served as dessert. | [Combine all the ingredients except the chocolate sauce in a blender and blend for a few seconds till the ice cubes have melted., Pour the drink into a large glass., Pour some chocolate sauce into the glass and swirl it around to create a design and serve.] | [Energy, 307 cal, Protein, 0.2 g, Carbohydrates, 0.3 g, Fiber, 0 g, Fat, 3.1 g, Cholesterol, 0 mg, Sodium, 3.5 mg] | latino-5004r |
| rcp3594 | Lauki Aur Pudine ka Raita | NA | NA | [grated bottle gourd (doodhi / lauki), low fat curds (dahi), chopped mint leaves (phudina), cumin seeds (jeera), black salt (sanchal), sugar] | 5 mins | 5 mins | [Punjabi Raita | Punjabi Chutney | Achar, Low Calorie Indian Salad, Raitas, Indian Party, Calcium Rich Indian Recipes, B Vitamins, Healthy Raitas / Kachumber] | 4Makes 4 servings | Punjabi | lauki aur pudine ka raita recipe | dudhi pudina raita | healthy lauki pudina raita | how to make bottle gourd mint raita | mint flavoured lauki raita | with 12 amazing images. lauki aur pudine ka raita recipe | dudhi pudina raita | healthy lauki pudina raita | how to make bottle gourd mint raita | mint flavoured lauki raita is a nourishing accompaniment to any Indian meal. Learn how to make bottle gourd mint raita. To make lauki aur pudine ka raita, combine all the ingredients, in a serving bowl and whisk well. Refrigerate for at least ½ hour. Serve chilled. This mint flavoured lauki raita makes a wonderful summertime treat when served chilled. It is slightly crunchy, colourful and healthy which you can have any time, and even carry to work in the lunch box! Grated lauki contributes minimal calories and also blends perfectly with the 'minty' flavour of this raita. If you are fussy about milk, this dudhi pudina raita is an ideal meal time feast to meet your protein and calcium requirements. This healthy lauki pudina raita has a bountiful of other nutrients to tempt you if you’re a health freak. Mint is known for its anti-inflammatory properties, while also contributing vitamin A which helps in having a good vision and a glowing skin. The little fibre, along with the pro-biotic nature of curd from this bottle gourd mint raita is beneficial to the gut. Tips for lauki aur pudine ka raita. 1. Prefer to grate the doodhi thick to enjoy its flavour. 2. You can make you choice between low fat curd and full fat curd. 3. Use chilled curd, to save on time. Enjoy lauki aur pudine ka raita recipe | dudhi pudina raita | healthy lauki pudina raita | how to make bottle gourd mint raita | mint flavoured lauki raita | with step by step photos. | [To make lauki aur pudine ka raita, combine all the ingredients, in a serving bowl and whisk well., Refrigerate for at least ½ hour., Serve the lauki aur pudine ka raita chilled.] | [Energy, 24 cal, Protein, 2 g, Carbohydrates, 3.8 g, Fiber, 0.7 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 25.4 mg] | lauki-aur-pudine-ka-raita-3594r |
| rcp5561 | Lauki Aur Tomato ka Raita | Dinner | Veg | [grated bottle gourd (doodhi / lauki), chopped mint leaves (phudina), low fat curds (dahi), chopped tomatoes, cumin seeds (jeera), black salt (sanchal), sugar, salt] | 10 mins | 5 mins | [Punjabi Raita | Punjabi Chutney | Achar, Dinner, Raitas, No Cooking Veg Indian, Healthy Indian Salads, Zinc Rich Foods, Omega 6 Fatty Acids] | 4Makes 4 servings | Punjabi | lauki aur tomato ka raita recipe | tomato bottle gourd raita | healthy low fat raita | with 13 images. lauki aur tomato ka raita is made from lauki, curd, tomato, pudina and spices. Raitas are an indispensable part of Indian meals. They combine well with main courses and snacks that are spice heavy, but also taste great just like that! Here is a delicious lauki aur tomato ka raita of bottle gourd and tomatoes, perked up with mint leaves and roasted cumin seeds. See why lauki aur tomato ka raita is healthy? Here, we have replaced full-fat curds with low-fat curds, and also used mineral-rich, cholesterol-lowering bottle gourd generously to add more volume to the raita without adding excessive calories. The tomato bottle gourd raita with its lingering flavour is not just tasty but heart friendly too, making it a doubly welcome addition to your meal. Tips for lauki aur tomato ka raita. 1. Make sure you grate the lauki just before making the final raita as it tends to darken very quickly. 2. Use a small whisk while mixing the raita. Enjoy lauki aur tomato ka raita recipe | tomato bottle gourd raita | healthy low fat raita | with step by step photos below. | [lauki aur tomato ka raita, in a bowl, put 1 cup low fat curds (dahi)., Beat the curds with a whisk., Add the ingredients in a deep bowl and mix well., Refrigerate the lauki aur tomato ka raita for half an hour and serve chilled.] | [Energy, 25 cal, Protein, 2 g, Carbohydrates, 4.1 g, Fiber, 0.8 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 26.7 mg] | lauki-aur-tomato-ka-raita-5561r |
| rcp42488 | Lauki Chilla, Bottle Gourd Doodhi Cheela | BreakFast | NA | [grated bottle gourd (doodhi / lauki), besan (bengal gram flour), curd (dahi), chilli powder, asafoetida (hing), turmeric powder (haldi), salt, coconut oil, coconut oil, tomato ketchup, green chutney] | 10 mins | 20 mins | [Breakfast Chillas, Indian Pancakes, Evening Tea Snacks, Non-stick Pan, Snack Recipes for Kids, Vitamin B1 Thiamine, Diabetes and Healthy Heart, Healthy Heart Breakfast] | 7Makes 7 chilas | Indian | lauki chilla recipe | doodhi pudla | healthy bottle gourd Indian pancake | with 18 images. lauki chilla is a Gujarati breakfast. Learn how to make healthy bottle gourd Indian pancakes. Chilla, the Indian pancake, is so versatile that you can add any combination of ingredients to the basic besan batter to come up with something new like lauki chilla that tastes different! This lauki chilla is one such version that you will definitely fall in love with. With the succulence of lauki, the pleasant tanginess of curds and the warmth of chilli powder, these pancakes are sure to make your breakfast or supper very special indeed. It also happens to be a no-fuss, no-sweat doodhi pudla recipe, which instantly topples the votes in its favour! With extremely low levels of sodium, this doodhi used in lauki chilla is highly suitable for those with high BP. It helps reduce blood cholesterol levels and regulate high blood pressure and ensures a proper blood flow to heart and they're onwards to all parts of the body. 96 calories for one lauki chilla making it a healthy snack to have at any time. Enjoy with lauki chilla recipe | doodhi pudla | cheela rich in Folic Acid, Thiamine, Protein, Fiber, Magnesium | step by step photos. | [To make lauki chilla, combine all the ingredients in a deep bowl along with ½ cup of water and mix well., Heat and grease a non-stick tava (griddle) grease it using ¼ tsp of oil. Pour a ladle of the batter on the tava (griddle) and spread it evenly to make a 125 mm. (5”) diameter circle., Cook it using ½ tsp of oil till both the sides turn golden brown in colour., Make 6 more chilas., Serve the lauki chilla immediately with tomato ketchup and green chutney.] | [Energy, 96 cal, Protein, 3.3 g, Carbohydrates, 9.2 g, Fiber, 2.4 g, Fat, 5.1 g, Cholesterol, 1.1 mg, Sodium, 12 mg] | lauki-chilla-bottle-gourd-doodhi-cheela-42488r |
| rcp41178 | Lauki Halwa, Diabetic Friendly | NA | NA | [grated bottle gourd (doodhi / lauki), ghee, low-fat milk, cardamom (elaichi) powder, sugar substitute] | 10 mins | 23 mins | [Non-stick Pan, Diabetic Desserts] | 4Makes 4 servings | NA | A traditional mithai that everybody has a reason to like—some for the taste, some for the goodness of doodhi and milk, and some for the warm feeling it instils on a rainy day. You will get all of it in this diabetic version of the Lauki Halwa, minus the fat and the carbs. So get ready to enjoy a more healthy halwa once in a while. | [Heat the ghee in a deep non-stick pan, add the bottle gourd and mix well., Cover it with a lid and cook on a medium flame for 5 to 6 minutes, while stirring occasionally., Add the milk and cardamom powder, mix well and cook on a medium flame for 15 to 17 minutes, while stirring continuously., Add the sugar substitute and mix well., Serve warm.] | [Energy, 45 cal, Protein, 2.7 g, Carbohydrates, 5.3 g, Fiber, 1.2 g, Fat, 1.4 g, Cholesterol, 0 mg, Sodium, 38.6 mg] | lauki-halwa-diabetic-friendly-41178r |
| rcp5594 | Lauki ki Kheer, Doodhi Kheer Recipe | NA | NA | [grated bottle gourd (doodhi / lauki), low-fat milk, sugar, cardamom (elaichi)] | 5 mins | 14 mins | [Traditional Indian Mithai, Holi recipes, Janmashtami, Senior Citizen, Healthy Heart Desserts, Low Cholesterol Desserts, Low Calorie Indian Sweets, Desserts] | 4Makes 4 servings | Indian | Who does not like to dig into kheer, the all-time favourite desi dessert! But, if that lovely treat has left back a stain of guilt in your heart, then perhaps you can try this kheer with a difference! A reasonably healthy way to satisfy your sweet tooth occasionally, this recipe makes use of doodhi and low-fat milk to make a satiating kheer. While bottle gourd is famed to be a low-cal veggie, the use of low-fat milk further brings the calorie count down, making the Lauki ki Kheer as heart friendly as possible. The amount of sugar has also been substantially reduced, and together with cardamom powder, it provides just the right flavour to make this a really enjoyable treat. Check out our other healthy heart dessert recipes like Apple and Walnut Kheer , Apricot Stew with Vanilla Custard , Fruity Phirni and Pineapple Basundi . | [Combine the milk and bottle gourd in a deep non-stick pan, mix well and cook on a medium flame for 10 to 12 minutes or till the bottle gourd is cooked, while stirring occasionally and scarping the sides of the pan., Add the sugar, mix well and cook on a medium flame or another 1 to 2 minutes or till the sugar dissolves completely., Add the cardamom powder and mix well., Keep aside to cool completely and refrigerate for at least 1 hour., Serve chilled.] | [Energy, 152 cal, Protein, 4.3 g, Carbohydrates, 13.6 g, Fiber, 0.5 g, Fat, 6.5 g, Cholesterol, 16 mg, Sodium, 19.4 mg] | lauki-ki-kheer-doodhi-kheer-recipe-5594r |
| rcp22150 | Lauki Kofta Curry | NA | Veg | [grated bottle gourd (doodhi / lauki), besan (bengal gram flour), potato , boiled and mashed, ginger-garlic (adrak-lehsun) paste, green chilli paste, chaat masala, salt, roasted onions, chopped ginger (adrak), roasted garlic cloves, tomatoes , blanched and roughly chopped, cumin seeds (jeera), turmeric powder (haldi), chilli powder, garam masala, vegetable stock, salt, chopped coriander (dhania)] | 20 mins | 40 mins | [Sabzis with Gravies, Low Cal Subzis, Steam, Steamer, Kadai Veg, Low Calorie Sabzis, Zero Oil Subzis] | 4Makes 4 servings | NA | Gone are those days when you had to spend half a day in the kitchen preparing kofta curry! With this simple recipe, cooking becomes not only less tedious but also healthier as the kofta are steamed rather than fried. Cook the gravy on a medium flame to avoid burning of spices and onions. Highly recommended for heart patients as it is low in sodium and fat apart from being high in potassium. Serve with rotis or rice . | [Combine all the ingredients together in a bowl., Divide the mixture into 16 equal portions and shape them into small round koftas., Steam in a steamer for about 20 minutes till the koftas are done. Keep aside., Blend the onions, ginger and garlic to a smooth paste in a mixer. Keep aside., Blend the tomatoes to a purée in a mixer., Heat a non-stick kadhai on a medium flame and when it is hot, add the cumin seeds., Dry roast for 10 to 15 seconds and then add the ground paste and cook stirring continuously till it turns brown in colour., Add the tomato purée, turmeric powder, chilli powder, garam masala, vegetable stock and salt and simmer on a low flame for 10 minutes., Add the koftas and simmer for 3 to 4 minutes., Serve hot garnished with coriander.] | [Not Given] | lauki-kofta-curry-22150r |
| rcp2048 | Lavang Latika, Bengali Labang Latika | NA | Veg | [plain flour (maida), ghee, salt, crumbled mawa (khoya), chopped mixed nuts, milk, saffron (kesar) strands, powdered sugar, cardamom (elaichi) powder, sugar, cloves (laung / lavang), ghee, saffron (kesar) strands] | 15 mins | 55 mins | [Bengali Vegetarian Recipes, Bengali Sweets, Dry Fruit Flavours, Traditional Indian Mithai, Karwa Chauth, Diwali, Holi recipes] | 12Makes 12 pieces | Bengali | lavang latika recipe | Bengali labang latika | traditional Indian mithai | lobongo latika | with step by step images. lavang latika is a mithai that perfectly exemplifies the opulent side of Indian cuisine. Learn how to make lobongo latika. Rich and aromatic, Lavang Latika is a famous Bengali sweet made after Durga Pooja. The fragrance of fried latika is sure to lure anybody. When time permits make this authentic mithai made with khoya, rich nuts and a touch of saffron. Covers made of plain flour dough are packed with a succulent mixture of mawa and nuts, deep-fried and soaked in sugar syrup before serving to make this traditional Indian lavang latika mithai. To make lavang latika, first make the sugar syrup by combining sugar and water and cooking for 20 minutes. Then divide dough and stuffing into 12 equal portions. Roll out one portion of the dough into 125 mm. (5”) diameter circle. Put a portion of the filling into the center and fold two sides overlapping each other. Overlap the remaining two sides to form a book fold and seal it using a little water and a clove. Repeat steps to make 11 more lavang latika’s. Heat the ghee in a deep non-stick pan on a medium flame, deep-fry a few lavang latikas on a slow flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Just before serving, re-heat the sugar syrup on a slow flame for a few seconds. Put the deep-fried lavang latika’s in it, mix gently and allow it to soak for 10 to 15 minutes. Drain them lightly. Serve lavang latika warm garnished with saffron strands. The rich aroma of Indian spices envelopes the home when the Bengali labang latika is served with love to friends and visitors, and joy fills their hearts when they bite into this delicious treat. Tips for lavang latika. 1. Fry the latika on a slow flame so they cook well from inside as well. 2. Remember to re-heat the sugar syrup before adding the fried latika so they soak the syrup well. 3. This sweet tastes best when served warm. Rasgulla, Mishti Doi, Lebu Sandesh and Chum Chum are other popular Bengali sweets. Enjoy lavang latika recipe | Bengali labang latika | traditional Indian mithai | lobongo latika | with step by step photos. | [Combine the sugar and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 20 minutes, while stirring occasionally. Keep aside., Divide the dough into 12 equal portions and flatten each portion between your palms and keep aside., Divide the stuffing into 12 equal portions and keep aside., Roll out one portion of the dough in to 125 mm. (5”) diameter circle., Put a portion of the filling into the center and fold two sides overlapping each other., Overlap the remaining two sides to form a book fold and seal it using a little water and a clove., Repeat steps 3 to 5 to make 11 more lavang latika’s., Heat the ghee in a deep non-stick pan on a medium flame, deep-fry a few lavang latikas on a slow flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Just before serving, re-heat the sugar syrup on a slow flame for a few seconds., Put the deep-fried lavang latika’s in it, mix gently and allow it to soak for 10 to 15 minutes. Drain them lightly., Serve warm garnished with saffron strands.] | [Energy, 188 cal, Protein, 3.5 g, Carbohydrates, 23.5 g, Fiber, 0.1 g, Fat, 8.8 g, Cholesterol, 0 mg, Sodium, 0.7 mg] | lavang-latika-bengali-labang-latika-2048r |
| rcp6484 | Layered Bread Kofta Biryani | Lunch | NA | [bread, chopped onions, chopped green chillies, curds (dahi), soda bi-carb, garlic (lehsun) paste, salt, oil, long grained rice (basmati), bayleaf (tejpatta), cinnamon (dalchini), cardamoms, cloves (laung / lavang), salt, oil, cinnamon (dalchini), cloves (laung / lavang), sliced onions, ginger-garlic (adrak-lehsun) paste, chilli powder, coriander-cumin seeds (dhania-jeera) powder, turmeric powder (haldi), sliced tomatoes, salt, whisked fresh curds, boiled green peas, whisked fresh curds, chopped mint leaves (phudina), chopped coriander (dhania), salt] | 25 mins | 30 mins | [Punjabi Pulao | Punjabi Rice, Biryani, Mughlai Chawal, Mughlai Biryani, Advanced Recipes, Traditional Indian Rice Recipes, biryani recipes across India, Deep Fry, Lunch Biryani] | 4Makes 4 servings | Punjabi | The koftas seem simple, featuring just bread and onions with a few binding and flavouring agents. However, you will be amazed to see that the crunch and flavour of this kofta is the highlight of the Layered Bread Kofta Biryani. Here, rice is topped with a tangy gravy of curds, tomatoes and green peas perked up with whole spices, and dotted with these scrumptious koftas. Finally, this mouth-watering arrangement is topped with a curd dressing and quickly baked in the microwave oven, which saves a lot of time compared to the regular baking method, but must be served immediately. | [Combine all the remaining ingredients with 2 tsp of water in a deep bowl and mix till the mixture binds well., Divide the mixture into 12 equal portions and shape each portion into a round ball., Heat the oil in a deep non-stick kadhai and deep-fry, a few koftas at a time on a medium flame till they turn brown in colour from all the sides. Drain on an absorbent paper and keep aside., Soak the rice in enough water in a deep bowl for 15 minutes. Drain well and keep aside., Boil 2 cups of water in a deep non-stick pan, add the bayleaf, cinnamon, cardamom, cloves, rice and salt, mix well and cook on a medium flame for 8 to 10 minutes or till the rice is well cooked and all the moisture has evaporated, while stirring occasionally. Keep aside., Heat the oil in a broad non-stick pan, add the cinnamon and cloves and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 1 to 2 minutes., Add the ginger-garlic paste, chilli powder, coriander-cumin seeds powder and turmeric powder and sauté on a medium flame for 1 minute., Add the tomatoes and salt, mix well and cook on a medium flame for 3 to 4 minutes or till the tomatoes turn soft and the oil separates, while stirring occasionally., Lower the flame, add the curds, mix well and cook on a slow flame for 1 minute, while stirring continuously., Add the green peas, mix well and cook on a medium flame for 1 minute, while stirring continuously. Keep aside., Put the rice in a greased microwave-safe bowl and spread it evenly., Pour the prepared gravy over it and spread it evenly., Arrange the koftas over the gravy at regular intervals and press them lightly., Finally top it with the prepared curd dressing evenly over it., Cover it with a microwave-safe lid and microwave on high for 2 minutes., Serve immediately.] | [Energy, 501 cal, Protein, 7.3 g, Carbohydrates, 49.7 g, Fiber, 3 g, Fat, 29.4 g, Cholesterol, 6.6 mg, Sodium, 14.8 mg] | layered-bread-kofta-biryani-6484r |
| rcp41775 | Layered Burrata Cheese and Tomatoes | NA | NA | [burrata cheese, tomato slices, olive oil, basil, sea salt (khada namak) freshly ground black pepper (kalimirch)] | 15 mins | 0 mins | [Italian Starters, Italian Appetizers, Indian Cheese Recipes, Italian Party, High Tea Party, Cocktail Party, Quick Healthy Recipes] | 4Makes 4 servings | Indian | Burrata is a special type of cheese made with mozzarella and cream. This unusual Italian cheese has a soft texture and fresh flavour, which combines beautifully with breads as well as veggies. In this innovative starter, tomato slices are layered with burrata cheese and flavoured elegantly with herbs and sea salt. The Layered Burrata Cheese and Tomatoes is a wonderful recipe to serve as a starter at parties. Make sure you choose firm red tomatoes, so that the slices retain their shape. Also, serve immediately after preparation or it will release water. Try other recipe using Burrata cheese like Burrata Cheese and Cherry Tomato Crostini or Burrata Cheese and Garlic Crostini . | [Place a tomato slice on a flat serving plate, spread 1 tsp of burrata cheese evenly over it., Place some basil leaves evenly over it, pour ¼ tsp of olive oil evenly over it and finally sprinkle little sea salt and pepper powder evenly over it., Repeat steps 1 and 2 to stack 2 more layers on it., Repeat steps 1 to 3 to make 3 more servings., Serve immediately.] | [Energy, 50 cal, Protein, 0.8 g, Carbohydrates, 1.1 g, Fiber, 0.5 g, Fat, 4.7 g, Cholesterol, 0 mg, Sodium, 3.9 mg] | layered-burrata-cheese-and-tomatoes-41775r |
| rcp1921 | Layered Chocolate Mousse Cake | NA | NA | [grated milk chocolate, peanut butter, coffee powder, coarsely crushed chocolate cream wafer biscuit, grated dark chocolate, beaten whipped cream, coarsely crushed chocolate cream wafer biscuits] | 15 mins | 3 mins | [Mousse, Chocolate Dessert, Valentines Day Indian recipes, Desserts for Entertaining] | 1Makes 1 cake | Indian | Surprise! Here is a delicious Layered Chocolate Mousse Cake you can prepare within minutes, leave to set in the fridge and get back to other work. Yes, we mean just minutes. Made with mouth-watering choices like peanut butter, cream and of course, chocolate and topped with crushed wafer cream biscuits. This mousse cake is a real melt-in-the-mouth treat and fortunately easy to make too. Just make sure you crush the biscuits by hand and not in a mixer because it needs to be coarse for the runaway success of this dessert. | [Combine the coffee and 2 tbsp warm water in a bowl, mix well and keep aside., Combine the milk chocolate and peanut butter in a deep non-stick pan, mix well and cook on a medium flame for 1 to 2 minutes or till its smooth, while stirring continuously., Add the coffee-water mixture, mix well and cook on a medium flame for a few seconds., Switch off the flame, add the chocolate wafer cream biscuits and mix well., Transfer the mixture into a loose-bottomed cake tin, spread it evenly and keep aside to cool for 10 minutes., Refrigerate for 1 hour or till set., Put the chocolate in a microwave safe bowl and microwave on high for 1 minute and mix well using a spatula., Add the whipped cream and fold gently., Pour this mixture over the milk chocolate layer and spread it evenly., Refrigerate for 1 hour., Unmould the mousse cake and place on a serving plate., Finally top it with the coarsely crushed chocolate cream wafer biscuits evenly over it and press it lightly., Cut into 6 equal wedges and serve immediately.] | [Energy, 2866 cal, Protein, 25.3 g, Carbohydrates, 188.5 g, Fiber, 0 g, Fat, 250.9 g, Cholesterol, 325 mg, Sodium, 1111 mg] | layered-chocolate-mousse-cake-1921r |
| rcp74 | Layered Corn and Spinach Rice with Tomato Sauce | Dinner | Veg | [cooked long grained rice, butter, milk, salt, boiled and coarsely crushed sweet corn kernels, butter, chopped green chillies, chopped onions, milk, fresh cream, sugar, salt, shredded spinach (palak), butter, chopped green chillies, chopped onions, salt, fresh cream, tomato pulp, butter, garlic (lehsun) paste, chopped onions, chilli powder, dried oregano, sugar, salt, fresh cream, grated processed cheese] | 45 mins | 12 mins | [Casseroles and Bakes, One Dish Vegetarian Meals, One Meal Dinner, International Favourites, Microwave, Teachers Day, Valentines Day Indian recipes] | 4Makes 4 servings | Indian | Surely this elaborate dish requires a spot of extra effort, but the mouth-watering result is absolutely worth it! “Flash, Bang, Wallop” is how your taste buds will react to this awesome dish, which features a splash of colours and vibrant flavours. Layers of freshly made tomato sauce, a creamy spinach mixture and a richly textured corn mixture adorn perfectly cooked long-grain rice, giving this one-pot meal a well-rounded flavour and tantalising appearance. Tangy, creamy and rich, this Layered Corn and Spinach Rice with Tomato Sauce is just too tasty to resist, and a garnish of grated cheese only makes it all the more luscious! Although the preparation takes a bit of time, the actual cooking time is less, so make it just before serving to enjoy the best appearance, texture and taste. Check out our collection of many more satisfying One Dish Meals recipes. | [Heat the butter in a broad non-stick pan, add the rice, milk and salt, mix gently and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside., Heat the butter in a broad non-stick pan, add the green chillies and onions and sauté on a medium flame for 30 seconds., Add the sweet corn, milk, fresh cream, sugar and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside., Heat the butter in a broad non-stick pan, add the green chillies and onions and sauté on a medium flame for 30 seconds., Add the spinach and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the fresh cream, mix well and cook on a medium flame for 30 seconds, while stirring occasionally. Keep aside., Heat the butter in a broad non-stick pan, add the garlic paste and onions and sauté on a medium flame for 1 minute., Add the tomato pulp, chilli powder, oregano, sugar, salt and 1 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the fresh cream, mix well and cook on a medium flame for 1 more minute, while stirring occasionally. Keep aside., Spread the creamy spinach evenly at the bottom of the baking dish., Put the rice over it and spread it evenly., Spread the corn mixture evenly over it., Pour the tomato sauce and spread it evenly., Finally, top it with cheese and microwave on high for 2 minutes., Serve immediately.] | [Energy, 320 cal, Protein, 6.5 g, Carbohydrates, 23.3 g, Fiber, 3.6 g, Fat, 22.3 g, Cholesterol, 0 mg, Vitamin A, 3296.1 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.2 mg, Vitamin B3, 0.7 mg, Vitamin C, 33.2 mg, Folic Acid, 89.5 mcg, Calcium, 196.2 mg, Iron, 1.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 148.2 mg, Potassium, 343 mg, Zinc, 0.5 mg] | layered-corn-and-spinach-rice-with-tomato-sauce-74r |
| rcp3607 | Layered Fruit Sandesh | NA | Veg | [crumbled paneer (cottage cheese), icing sugar, kewda essence, pomegranate seeds (anardana), chopped kiwi, chopped apple, chopped pineapple] | 10 mins | 0 mins | [Bengali Sweets, Easy Indian Veg, Fruit Based Indian Desserts, Traditional Indian Mithai, Diwali, Raksha - Bandhan, Mother's Day] | 5Makes 5 servings | Bengali | A masterpiece that combines the joy of a fruit salad with the classic appeal of a Bengali delicacy, the Layered Fruit Sandesh is an eye-catching dessert in which layers of sweetened and spiced paneer alternate between layers of fruits like pomegranate, kiwi, apple and pineapple. The juiciness and naturally vibrant flavours and textures of the fruits contrast beautifully with the mild-sweetness and succulence of the Sandesh. This dainty dessert is also a pretty sight, because of the contrasting colours of the fruits and the paneer. After arranging the ingredients in glasses, refrigerate them for an hour to allow the layers to set, and then serve immediately. If you don't like the flavour of kewda, try other flavours like Orange Sandesh or Rose Sandesh . | [Combine the paneer, icing sugar and kewda essence in a plate and knead it into soft dough and refrigerate for 30 minutes., Divide the paneer mixture into 20 equal portions., Take a shot glass, put one portion of the paneer mixture and spread it evenly and sprinkle little pomegranate evenly over it., Put one more portion of the paneer mixture, little kiwi, again one more portion of paneer mixture , little apple, finally one more portion of paneer mixture and little pineapple evenly over it., Repeat steps 3 and 4 to make 4 more shot glasses., Refrigerate for 1 hour and serve immediately.] | [Energy, 144 cal, Protein, 5.2 g, Carbohydrates, 11 g, Fiber, 0.7 g, Fat, 8.8 g, Cholesterol, 0 mg, Sodium, 4.9 mg] | layered-fruit-sandesh-3607r |
| rcp22712 | Layered Mexican Dip | NA | NA | [soaked and drained rajma (kidney beans), chopped tomatoes, chopped garlic (lehsun), chopped green chillies, chopped onions, oil, chilli powder, cumin seeds (jeera) powder, sugar, salt, blanched and chopped tomatoes, oil, chopped onions, chilli powder, sugar, tomato ketchup, dried oregano, salt, grated processed cheese, nacho chips] | 10 mins | 28 mins | [Mexican Dips, Indian Dips / Sauces, Kitty Party, Father's Day, Cocktail Party, Quick Indian Dips, Gravies & Sauces] | 4Makes 4 servings (4serving ) | Indian | This dip is far above anybody’s normal expectations! Layers of refried beans and salsa sauce are topped with cheese and baked till the layers fuse, giving rise to the Layered Mexican Dip, a dip so exciting that you it can transform any ordinary chips or even a slice of toasted bread or garlic bread into an exciting treat. | [Combine the rajma, tomatoes, garlic, green chillies, ¼ cup of onions, 1 cup of water and salt, mix well and pressure cook for 5 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat the oil in a broad non-stick pan, add the remaining ¼ cup of onions and sauté on a medium flame for 1 minute., Add the rajma mixture, chilli powder, cumin seeds powder and sugar and cook on a medium flame for 2 to 3 minutes, while stirring occasionally and mashing coarsely with the help of a masher. Keep aside., Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the tomatoes, chilli powder, tomato ketchup, oregano and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside., Pour the refried beans in a glass bowl, pour the tomato salsa over it and finally sprinkle the cheese evenly over it., Bake in a pre-heated oven at 200°c (400°f) for 10 to 12 minutes or till the cheese melts., Serve immediately with nacho chips.] | [Energy, 129 cal, Protein, 5 g, Carbohydrates, 14.6 g, Fiber, 1.4 g, Fat, 6 g, Cholesterol, 5 mg, Sodium, 146.6 mg] | layered-mexican-dip-22712r |
| rcp39584 | Layered Oats and Rice Porridge | NA | NA | [quick cooking rolled oats, cooked rice (chawal), milk, sugar, crushed digestive biscuits, muesli, chocolate sauce] | 10 mins | 4 mins | [Desserts for Entertaining, Non-stick Pan, Quick Indian Sweets, Sweet Recipes for Kids] | 4Makes 4 servings | Indian | When did porridge become a dessert – you always thought it was a breakfast, right? Well, when creamy porridge is set atop crushed biscuits, and topped with crunchy muesli and delightful chocolate sauce, the Layered Oats and Rice Porridge straight away qualifies as a brilliant dessert. Mixing oats and rice gives the porridge a rich yet soothing consistency that warms the heart. | [Combine the oats, milk, sugar and 1 cup of water in a broad non-stick pan, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the rice, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Divide the mixture into 4 equal portions and keep aside., Sprinkle 2 tbsp of crushed biscuits in a serving bowl and pour a portion of the porridge over it., Finally sprinkle 2 tbsp of muesli and 1 tbsp of chocolate sauce evenly over it., Repeat steps 4 and 5 to make 3 more servings., Serve immediately.] | [Energy, 437 cal, Protein, 10.4 g, Carbohydrates, 58.9 g, Fiber, 4 g, Fat, 17.6 g, Cholesterol, 12 mg, Sodium, 17.8 mg] | layered-oats-and-rice-porridge-39584r |
| rcp1306 | Layered Pineapple, Cream and Coconut Biscuit Dessert | NA | NA | [crushed coconut biscuit, melted butter, nutmeg (jaiphal), chopped pineapple, beaten whipped cream] | 15 mins | 0 mins | [Fruit Based Indian Desserts, No Bake Desserts, Diwali, Raksha - Bandhan, Christmas, Children's Day, Thanksgiving] | 2Makes 2 glasses | Indian | When your kid or husband comes home with a special news, then it is only apt to surprise them with something special at dinner time! Well, whether there is an occasion to celebrate, a sudden guest or just the urge to pamper yourself for no reason, this Layered Pineapple, Cream and Coconut Biscuit Dessert is the perfect choice. Requiring no cooking, this no-fuss recipe just calls for some enjoyable mixing and arranging. Within minutes, you have on your hands a special dessert that’s buttery, crunchy and fruity – in short, something that promises to please everybody. You can also try other pineapple recipes like the Pineapple Sandesh or Pineapple Jam Filled Bread Tarts . | [Combine the biscuit, nutmeg and butter in a deep bowl, mix well and divide it into 4 equal portions and keep aside., Combine the whipped cream and pineapple in a deep bowl and mix well., Take a serving glass, put a portion of the prepared biscuit-butter mixture and press gently using the back of a spoon., Put ½ of the whipped cream-pineapple mixture and finally top it up with 1 more portion of the biscuit-butter mixture., Repeat steps 3 and 4 to make 1 more glass., Refrigerate for 30 minutes and serve chilled.] | [Energy, 547 cal, Protein, 4.1 g, Carbohydrates, 55.2 g, Fiber, 1.2 g, Fat, 34.5 g, Cholesterol, 52.5 mg, Sodium, 203.6 mg] | layered-pineapple-cream-and-coconut-biscuit-dessert-1306r |
| rcp22703 | Layered Pizza Dip | NA | NA | [blanched and finely chopped tomatoes, olive oil, chopped garlic (lehsun), chopped onions, chopped spring onion greens, sugar, tomato ketchup, dried oregano, dry red chilli flakes (paprika), salt, capsicum rings, olive oil, dried oregano, grated processed cheese, nacho chips] | 15 mins | 12 mins | [Indian Dips / Sauces, Cocktail Party, Non-stick Pan, Quick Indian Dips, Gravies & Sauces] | 2Makes 2 servings (2serving ) | Indian | The taste buds tingle the moment you imagine layers of pizza sauce and sautéed capsicum topped with cheese and baked in the oven. Indulge in this extravaganza, with a bowlful of Nacho chips. | [Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for 30 seconds., Add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent., Add the spring onion greens, mix well and sauté on a medium flame for 30 seconds., Add the tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally, Add the sugar, tomato ketchup, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the oregano, chilli flakes and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Remove from the flame and keep aside., Heat the olive oil in a broad non-stick pan, add the capsicum halves and sauté on a medium flame for 1 minute., Add the oregano, mix well and sauté on a medium flame for 1 minute., Remove from the flame and keep aside., Take an oven proof glass bowl, layer the base with the prepared pizza sauce and spread it evenly., Place the prepared capsicum halves over it., Finally top it with cheese and bake in a pre-heated oven at 180°c (360°f) for 8 to 10 minutes, or till the cheese melts., Serve hot with nacho chips., 6 large tomatoes after blanching will yield approx. 1¼ cups blanched, peeled, deseeded and finely chopped tomatoes.] | [Energy, 214 cal, Protein, 7.8 g, Carbohydrates, 20.6 g, Fiber, 2.3 g, Fat, 12.8 g, Cholesterol, 10 mg, Sodium, 477.1 mg] | layered-pizza-dip-22703r |
| rcp246 | Layered Potato and Spinach Baked Dish | NA | Veg | [chopped spinach (palak), chopped fenugreek (methi) leaves, baking soda, oil, cumin seeds (jeera), chopped green chillies, chopped onions, chopped paneer (cottage cheese), lemon juice, salt, boiled and mashed potatoes, chopped coriander (dhania), chopped green chillies, lemon juice, salt, cream, grated processed cheese] | 15 mins | 30 mins | [Casseroles and Bakes, Leafy Vegetable Sabzis, Baked, Indian Party, Western Party, Oven] | 6Makes 6 servings | Indian | The Layered Potato and Spinach Baked Dish is a luscious treat of potatoes and spinach baked with a creamy and cheesy topping. A mix-in of coriander and green chillies gives the potato layer a peppy flavour, while the team work of fenugreek, onions and cumin gives the spinach layer a fabulous taste. A dash of lemon added to both layers gives them a zesty touch. You can use white sauce or fresh cream to top the arrangement depending on what you have on hand, and then garnish it with grated cheese before baking. The outcome is a totally mind-blowing baked dish that everybody will love. Team up this baked dish with a loaf of bread and a bowl of your favourite soup for a satiating meal. Tastes equally good with Rotis or Mushrooms Stuffed with Paneer . | [Combine the spinach, fenugreek leaves, baking soda and ¼ cup of water in a deep non- stick pan, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally., Drain, refresh with cold water and blend in a mixer till smooth. Keep aside., Heat the oil in a deep non-stick pan and add the cumin seeds., When the seeds crackle, add the green chillies and onions and sauté on a medium flame flame for 2 minutes., Add the spinach mixture, mix well and cook on a medium flame for 2 minutes ,while stirring occasionally., Add the paneer, lemon juice and salt, mix gently and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside., In a serving oven safe deep dish, pout the potato layer and spread it evenly., Put the spinach layer and spread it evenly., Finally put the cream and cheese evenly over it and bake in a pre-heated oven at 200ºc (400ºf) for 15 minutes., Serve immediately.] | [Energy, 105 cal, Protein, 3.1 g, Carbohydrates, 10.7 g, Fiber, 1.9 g, Fat, 5.6 g, Cholesterol, 0 mg, Sodium, 27.1 mg] | layered-potato-and-spinach-baked-dish-246r |
| rcp2463 | Layered Potato, Spinach and Pineapple Baked Dish | NA | NA | [mashed potatoes, mustard (rai / sarson) powder, sugar, oil, lemon juice, salt, chopped and blanched spinach (palak), crumbled paneer (cottage cheese), chopped onions, chilli sauce, tomato ketchup, salt, chopped canned pineapple, grated processed cheese] | 20 mins | 0 mins | [Casseroles and Bakes, Baked, Christmas, Valentines Day Indian recipes, Thanksgiving, Western Party, Oven] | 6Makes 6 servings (6 serving ) | Indian | Each layer of this baked dish tastes great, but when put together it surpasses itself! First comes a comforting layer of potatoes, flavoured with mustard and lemon juice. Then, there is a peppy layer of spinach and crumbled cottage cheese, jazzed up with chilli sauce and tomato ketchup. But, the cherry on the pie is the mix-in of canned pineapples, between and atop the layers, which together with the cheese gives the Layered Potato, Spinach and Pineapple Baked Dish the best flavour and texture you can imagine! Enjoy this baked dish right out of the oven, to lose yourself in the delicious gooeyness of cheese and the awesome combination of multiple flavours and textures. | [Put the potato mixture into a greased baking dish and spread it evenly using the back of a spoon., Put ¼ cup of pineapple and 2 tbsp of cheese evenly over it., Put the spinach mixture and spread it evenly using the back of a spoon., Finally put the remaining ¼ cup of pineapple and 2 tbsp of cheese evenly over it., Bake in a pre-heated oven at 200°c (400°f) for 10 minutes., Serve immediately.] | [Energy, 170 cal, Protein, 6.7 g, Carbohydrates, 13.1 g, Fiber, 2 g, Fat, 10.3 g, Cholesterol, 0 mg, Vitamin A, 3299.6 mcg, Vitamin B1, -0.2 mg, Vitamin B2, -0.1 mg, Vitamin B3, 0.3 mg, Vitamin C, 22.8 mg, Folic Acid, 74.8 mcg, Calcium, 218.4 mg, Iron, 1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 53.4 mg, Potassium, 202.3 mg, Zinc, 0.3 mg] | layered-potato-spinach-and-pineapple-baked-dish-2463r |
| rcp2433 | Layered Spicy Vegetable Pulao | NA | Veg | [rice (chawal), sliced capsicum, chopped and boiled mixed vegetables, oil, sugar, cinnamon (dalchini), cloves (laung / lavang), salt, tomato ketchup, chilli sauce, sliced onions, oil, ginger (adrak), green chillies, chilli powder, cumin seeds (jeera), cloves (laung / lavang), cinnamon (dalchini), vinegar] | 15 mins | 13 mins | [One Dish Vegetarian Meals, International Favourites, Baked, Indian Party, Island Party, Oven, Non-stick Pan] | 6Makes 6 servings | Indian | A delicious preparation of rice layered with a preparation of assorted veggies and marinated capsicum in tomato ketchup, the Layered Spicy Vegetable Pulao is actually a one-dish meal in its own right. It has everything from cereals and veggies to spices and tomato ketchup too, and baking the arrangement ensures a uniform blend of flavours. | [Combine the prepared paste and capsicum in a deep bowl and mix well. Keep aside to marinate for 15 minutes., Heat 2 tbsp of oil in a broad non-stick pan, add the sugar and cook till the sugar melts., Add the cinnamon and cloves and sauté on a medium flame for a few seconds., Add the rice, salt and 1½ cups of water, mix well and cook on a medium flame for 8 to 10 minutes or till the rice is cooked, while stirring occasionally., When the rice is cooked, transfer to a big plate and allow it to cool slightly., Add 2 tbsp of tomato ketchup and ½ tsp of chilli sauce and mix well. Divide the rice into 2 equal portions and keep aside., Heat the remaining 1 tbsp of oil in another broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes., Combine the marinated capsicum, mixed boiled vegetables, the remaining 4 tbsp of tomato ketchup and remaining 1½ tsp of chilli sauce, sautéed onions and salt in a deep bowl and mixwell. Keep aside., Grease a baking dish with a little oil, put 1 portion of rice in it and spread it evenly., Put the mixed vegetable mixture over it and spread it evenly., Put the 2nd portion of the rice over it and spread it evenly., Cover with a lid and bake in a pre-heated oven at 200°c (400°f) for 15 minutes., Serve immediately.] | [Energy, 205 cal, Protein, 4.4 g, Carbohydrates, 31.1 g, Fiber, 2.2 g, Fat, 7.7 g, Cholesterol, 0 mg, Sodium, 193.3 mg] | layered-spicy-vegetable-pulao-2433r |
| rcp1396 | Layered Spinach and Tomato Rice | NA | Veg | [chopped and blanched spinach (palak), oil, chopped green chillies, garlic (lehsun) paste, chopped onions, chopped and boiled carrot, boiled cauliflower florets, salt, chopped paneer (cottage cheese), tomato gravy, cooked long grained rice, grated processed cheese] | 30 mins | 10 mins | [International Favourites, Microwave, Indian Party, Western Party, Microwave, Non Stick Kadai Veg] | 4Makes 4 servings | Indian | A gourmet rice dish, which features layers of tomato gravy, rice and spinach gravy, cooked with a topping of cheese. This combination is a real winner, thanks to the interplay of flaovurs, colours and textures. Ingredients like ginger, garlic and onions mask the raw flavour of spinach and transform the rustic puree into a richly flavoured sauce, which plays host to colourful and crunchy veggies; while the tomato gravy adds a wonderful tang and a little more spiciness to the arrangement. Cheese, of course, is a wonderful finishing touch that makes the Layered Spinach and Tomato Rice appeal to just about everybody! Rice Delicacies like these make dinner time all the more inviting. | [Blend the spinach in a mixer to a smooth purée without using any water. Keep aside., Heat the oil in a deep non-stick kadhai, add the green-chillies, garlic paste and onions and saute on a medium flame for 2 minutes., Add the puréed spinach and ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the carrots, cauliflower and salt, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally., Add the paneer, mix gently and cook on a medium flame for 1 more minute, while stirring occasionally. Keep aside., Just before serving, pour the tomato gravy in a microwave safe bowl and spread it evenly., Spread the cooked rice evenly over it., Finally, spread the spinach gravy evenly over it., Sprinkle the cheese evenly over it and microwave on high for 2 minutes or till the cheese melts., Serve immediately., 5 cups of chopped spinach, when blanched and drained, gives 1¼ cups of chopped and blanched spinach.] | [Energy, 221 cal, Protein, 7.1 g, Carbohydrates, 10.2 g, Fiber, 3.2 g, Fat, 16.8 g, Cholesterol, 0 mg, Vitamin A, 3425.2 mcg, Vitamin B1, -0.1 mg, Vitamin B2, -0.1 mg, Vitamin B3, 0.5 mg, Vitamin C, 44.6 mg, Folic Acid, 90.1 mcg, Calcium, 259.9 mg, Iron, 1.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 47.2 mg, Potassium, 267.3 mg, Zinc, 0.3 mg] | layered-spinach-and-tomato-rice-1396r |
| rcp890 | Layered Spinach Paneer Au Gratin, Paneer and Spinach Baked Dish | NA | NA | [chopped spinach (palak), butter, chopped onions, chopped green chillies, chopped fenugreek (methi) leaves, salt, white sauce, crumbled paneer (cottage cheese), bread slices, curds (dahi), boiled and mashed potatoes, chopped green chillies, chopped coriander (dhania), salt, grated processed cheese] | 25 mins | 3 mins | [French Baked dishes, Casseroles and Bakes, Baked, Italian Party, Western Party, Oven] | 4Makes 4 servings | French | Here is a lovely, double-layered Au Gratin that will bowl over all your guests! First comes a luscious paneer layer that features crumbled paneer held together with myriad ingredients like bread, potatoes and curds, flavoured with a dash of green chillies and coriander. This is followed by a spinach layer, which is wisely perked up with fenugreek leaves for extra josh. And of course, no Au Gratin is complete without cheese, so a generous garnish of cheese, followed by the appropriate baking procedure completes the irresistible Layered Spinach Paneer Au Gratin. Enjoy it right off the oven! Pair it with some Curried Beans Pasta for a hearty meal. | [Heat the butter in a deep non-stick pan, add the onions and green chillies and sauté on a medium flame for 1 minute., Add the spinach, fenugreek leaves and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Switch off the flame, add the white sauce, mix well and keep aside., Combine the bread and curds, in a deep bowl and mix well., Add the potatoes, paneer, green chillies, coriander and salt and mix well and keep aside., Put the paneer mixture in a baking dish and spread it evenly with the help of a spoon., Pour the spinach mixture over it and spread it evenly over it., Sprinkle cheese evenly over it and bake in a pre-heated oven at 200°c (400° f) for 15 minutes., Serve immediately.] | [Energy, 257 cal, Protein, 9.3 g, Carbohydrates, 17.9 g, Fiber, 2 g, Fat, 14.9 g, Cholesterol, 0 mg, Vitamin A, 3009.6 mcg, Vitamin B1, -0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.5 mg, Vitamin C, 21.7 mg, Folic Acid, 58.5 mcg, Calcium, 340.5 mg, Iron, 1.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 91.3 mg, Potassium, 198.4 mg, Zinc, 0.3 mg] | layered-spinach-paneer-au-gratin-paneer-and-spinach-baked-dish-890r |
| rcp121 | Layered Strawberry Sundae | NA | NA | [coarsely crushed marie biscuits, melted butter, sugar, chopped strawberries, beaten whipped cream, strawberry jelly cubes] | 15 mins | 0 mins | [Indian Sundae, Raksha - Bandhan, Christmas, Mother's Day, Teachers Day, Children's Day, Valentines Day Indian recipes] | 2Makes 2 glasses | Indian | Served in a transparent glass, this Layered Strawberry Sundae is so attractive, you will be tempted to skip the Main Course and go straight for it! The best part is that it can be prepared in minutes. A crust of crushed Marie biscuits is topped with tangy strawberries, cream and wobbly jelly! The choice of ingredients is such that this dessert offers you a variety of textures and flavours in one cupful. Arrange the Sundae just before serving so that the chilled base retains its crispness. | [Combine the biscuits, butter and sugar in a deep bowl and mix well., Divide the mixture in two equal portions, and spread it evenly in two individual serving glass, and allow it to set in the refrigerator for 30 minutes., Just before serving, add ¼ cup of the chopped strawberries, ½ cup of beaten whipped cream and ¼ cup of the strawberry jelly cubes in each glass., Serve immediately.] | [Energy, 510 cal, Protein, 3.1 g, Carbohydrates, 46.2 g, Fiber, 1 g, Fat, 34.6 g, Cholesterol, 55 mg, Sodium, 208 mg] | layered-strawberry-sundae-121r |
| rcp22572 | Lebanese 7 Spice Powder | NA | NA | [black peppercorns (kalimirch), coriander (dhania) seeds, cinnamon (dalchini), cumin seeds (jeera), cloves (laung / lavang), all spice powder, nutmeg (jaiphal) powder] | 5 mins | 3 mins | [Lebanese Basic, Non-stick Pan] | 5Makes 5 tbsp | Lebanese | Lebanese 7 spice powder recipe | Indian style seven spice blend | baharat | with 21 amazing images. This Lebanese 7 spice powder recipe is a staple blend of spices in every Middle Eastern kitchen. Learn how to make Lebanese 7 spice powder recipe | Indian style seven spice blend | baharat | Every cuisine has its own set of spice powders, which give the dishes of that cuisine a characteristic flavour and aroma. Like Indian cuisine has its Garam Masala, Pav Bhaji Masala or Sambhar Masala, one of the famous spice powders of Lebanese cuisine is the Baharat, a tongue-tickling mix of 7 spices. A pinch of Lebanese 7 spice powder is enough to add an intense flavour and irresistible aroma to various Middle Eastern dishes including soups, curries, stews and sauces like Borëk, Mashkool Rice, Chick Pea Soup, Mixed Vegetable Stew, Spinach and Cheese Sambousik, Arabic Salad, Zucchini and Carrot Clear Soup and Stuffed Zucchini. pro tips to make Lebanese 7 spice powder: 1. Use fresh spices. The quality of your spices will make a big difference in the flavor of your powder. 2. Dry roast the spices before grinding. Toasting the spices will help to release their flavor and aroma. 3. Grind the spices finely. The finer you grind the spices, the better they will blend together. Enjoy Lebanese 7 spice powder recipe | Indian style seven spice blend | baharat | with detailed step by step photos. | [To make lebanese 7 spice powder, combine the black peppercorns, coriander seeds, cinnamon, cumin seeds and cloves in a broad non-stick pan., Dry roast on a slow flame for 2 to 3 minutes, while stirring continuously., Remove in a plate and allow it to cool completely. Once cooled, transfer it into a mixer jar., Add the all spice powder and nutmeg powder, blend into a fine powder., Store the lebanese 7 spice powder in an air tight container and use as require.] | [Energy, 0 cal, Protein, 0 g, Carbohydrates, 0 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | lebanese-7-spice-powder-22572r |
| rcp22611 | Lebanese Fresh Fruit Salad | NA | Veg | [lemon juice, muskmelon (kharbooja) cubes, pineapple cubes, peeled oranges. cut into pieces, apple cubes, strawberries, halved, black grapes, halved, green grapes, halved, honey, mint leaves (phudina)] | | | [Indian Fruit Salad Recipes, Quick Indian Salads, Toss & Mix Salads (No cooking), No Cooking Veg Indian] | 4Makes 4 servings | Indian | Cubes of fresh garden fruits tossed with honey and garnished with fresh mint leaves. For best results serve chilled. | [Combine all the ingredients in a mixing bowl and toss well., Drizzle the honey on top., Garnish with mint leaves and refrigerate till use. Serve chilled.] | [Not Given] | lebanese-fresh-fruit-salad-22611r |
| rcp22579 | Lebanese Garlic Sauce | NA | NA | [chopped garlic (lehsun), lemon juice, olive oil, salt, white pepper powder] | 15 mins | 0 mins | [Lebanese Dips, Indian Dips / Sauces, Kebab Party, Barbeque Party Indian Recipes, Cocktail Party, Indian Party Starters, Mixer] | 1Makes 0.75 cup (11 tbsp ) | Indian | Lebanese garlic sauce recipe | eggless Lebanese garlic sauce | Toum | with 8 amazing images. TraditionalLebanese garlic sauce uses egg whites but we have converted it to an eggless Lebanese garlic sauce. This recipe for Lebanese garlic sauce also known as Garlic Toum is a vegetarian version, finds its place in majority of the Lebanese Mezze Platter’s. The Lebanese Garlic Sauce is not for the soft-hearted. As it is blended smoothly with the rest of the ingredients, the garlic imparts a very strong flavour to this sauce, which also has a pleasant tang thanks to lemon juice. To make Lebanese garlic sauce combine the garlic, lemon juice and ¼ cup of olive oil in a mixer and blend till smooth. Transfer the mixture into a deep bowl, add the remaining ½ cup of olive oil in a very slow stream while whisking continuously using an electric beater, till it gets the consistency of mayonnaise. Add the salt and white pepper, mix well and store eggless Lebanese garlic sauce in an air-tight container and use as required. You need to mix in the olive oil carefully, as explained in theLebanese garlic sauce recipe, in order to get the right consistency, similar to mayonnaise. You can store eggless Lebanese garlic sauce in the fridge in an airtight container for around 15 days. Lebanese garlic sauce is relished with Falafels and Pita breads along with Tabbouleh. Being nice and creamy in consistency it is also used as a dipping sauce and can be easily spread on Pita breads or had plain with vegetables like cucumber and carrots. This egg free Lebanese Garlic Sauce is an amazing alternative to traditional Mayonnaise. It can be used to add flavor to Pastas or Vegetables. Enjoy Lebanese garlic sauce recipe | eggless Lebanese garlic sauce | Toum | with detailed step by step recipes below. | [To make lebanese garlic sauce, combine the garlic, lemon juice and ¼ cup of olive oil in a mixer and blend till smooth., Transfer the mixture into a deep bowl, add the remaining ½ cup of olive oil in a very slow stream while whisking continuously using an electric beater ,till it gets the consistency of mayonnaise., Add the salt and white pepper, mix well and store the lebanese garlic sauce in an air-tight container and use as required.] | [Energy, 125 cal, Protein, 0 g, Carbohydrates, 0.5 g, Fiber, 0.1 g, Fat, 13.7 g, Cholesterol, 0 mg, Sodium, 0.1 mg] | lebanese-garlic-sauce-22579r |
| rcp22588 | Lebanese Minty Rice Soup | NA | NA | [chopped fresh mint leaves (phudina), rice (chawal), cornflour, curds (dahi), salt] | 5 mins | 20 mins | [Jain Soups, Jain International, Lebanese Soups, Western Party, Non-stick Pan, Easy, Simple Indian Soup] | 4Makes 4 servings | Jain | Yalya Soup or Lebanese Minty Rice Soup is an all-time favourite Lebanese soup, which is thick, sumptuous and soothing too. Made of rice and curd, this soup is delicately flavoured with mint leaves. Dry roasting the mint leaves enhances its aroma and leaves a pleasant aftertaste on your palate. You can also dry the mint leaves in a batch and store it in the refrigerator in an airtight container. Serve with other popular Lebanese dishes like Falafel and Bean and Spinach Rice . | [Combine the cornflour with 2 tbsp water in a bowl, mix well and keep aside., Heat a broad non-stick pan add the mint leaves and dry roast on a medium flame for 2 to 3 minutes or till they turn dry and crisp. Keep aside., Boil 3 cups of water in a deep non-stick pan, add the rice, mix well and cook on a medium flame for 10 to 12 minutes or till the rice gets cooked, while stirring occasionally., Add more 1½ cups of water, fresh curds and cornflour-water mixture, mix well and cook on a medium flame for another 3 minutes, while stirring continuously., Add the dry roasted mint leaves and salt, mix well and cook on a medium flame for 2 more minutes., Serve hot.] | [Energy, 122 cal, Protein, 3.7 g, Carbohydrates, 16.3 g, Fiber, 1.4 g, Fat, 3.6 g, Cholesterol, 8 mg, Sodium, 10.6 mg] | lebanese-minty-rice-soup-22588r |
| rcp22602 | Lebanese Sizzler | Dinner | Veg | [Bean and Spinach Rice, Falafel, oil, oil, large sized tomatoes, blanched and peeled, chilli powder, garlic (lehsun), oil, finely chopped spring onions whites, roasted cumin seeds (jeera) powder, tomato ketchup, salt, boiled mixed vegetables, chopped spring onion greens] | | | [Lebanese Vegetables, One Dish Vegetarian Meals, One Meal Dinner, Sizzler Party] | 2Makes 2 sizzlers | Lebanese | Succulent falafel patties combined with bean and spinach rice topped with hot sauce and vegetables are assembled to give you a sizzling extravagance. | [Blend the tomatoes, chilli powder and garlic in a mixer to a smooth pureé. Keep aside., Heat the oil in a pan, add the spring onion whites and sauté till they turn translucent., Add the prepared purée, cumin seeds powder, tomato ketchup and salt and cook till the mixture leaves oil., Add the mixed vegetables and simmer for 2 to 3 minutes., Add the spring onion greens and mix well. Keep aside., Heat 2 sizzler plates over an open flame till they are red hot. Place them on their respective wooden trays., Arrange half of the bean and spinach rice on the hot sizzler plate., Pour half the vegetable hot sauce over it., Place half the falafels on one side of the sizzler plate., Repeat with the remaining ingredients to make one more sizzler., Pour the oil-water mixture over the cast iron plates for a sizzling effect., Serve immediately.] | [Not Given] | lebanese-sizzler-22602r |
| rcp4839 | Lebanese Sizzler | NA | NA | [steamed rice, garlic (lehsun), grated, green chilli, finely chopped, chopped spinach (palak), rajma (kidney beans),, cumin seeds (jeera) powder, oil, salt, mixed vegetables, tomatoes, blanched and peeled, chilli powder, garlic (lehsun), chopped spring onions, chopped spring onion greens, cumin seeds (jeera) powder, tomato ketchup, oil, salt, soaked kabuli chana (white chick peas), chopped coriander (dhania), chopped parsley, mint leaves (phudina), chopped, green chillies, chopped, cloves of garlic (lehsun), chopped, cumin seeds (jeera) powder, salt, oil, oil] | 20 mins. | 45 mins. | [Sizzlers, Sizzler Party, Barbeque, Sizzler tray] | 2Makes 2 sizzlers. | NA | Simple and sophisticated are two words that come to mind when one thinks of Lebanese cooking. Lebanon is where Arabian cuisine meets the Mediterranean providing the framework for an exotic cuisine that's loved the world over. This combination comprises of a bed of bean and spinach rice topped with a spicy vegetable curry along with falafel. Serve it with chilled yoghurt spiked with roasted cumin seeds to tone down this fiery sizzler. | [Heat the oil in a pan, add the garlic and green chilli and sauté for a few seconds., Add the spinach, kidney beans and salt and sauté for 3 to 4 minutes., Add the rice and cumin seed powder and toss well. Keep aside., Blend the tomatoes, chilli powder and garlic to a smooth pureé in a blender., Heat the oil in a pan, add the spring onion whites and sauté till they turn translucent., Add the puréed tomatoes, cumin seed powder, tomato ketchup and salt and cook till the oil has separated from the sauce., Add the vegetables and simmer for another 2 to 3 minutes., Add the spring onion greens and mix well. Keep aside., Drain the Kabuli chana. Grind all the ingredients in a blender without using any water to make a coarse paste., Divide the mixture into 4 equal portions and shape each portion into a flat patty., Deep fry the patties in hot oil over a medium flame till they are golden brown in colour., Drain on absorbent paper and keep aside., Heat 2 sizzler plates over an open flame till they are red hot. Then place them on their respective wooden trays., Arrange half of the bean and spinach rice on a hot sizzler plate., Pour half the vegetables in hot sauce over., Place 2 felafels on one side of the sizzler plate., Repeat with the remaining ingredients on the other sizzler plate to make one more sizzler., Pour the oil-water mixture over the cast iron plates for a sizzling effect., Serve immediately.] | [Not Given] | lebanese-sizzler-4839r |
| rcp41557 | Lebanese Toasted Sandwich with Spicy Garlic Hummus | BreakFast | NA | [toasted whole wheat bread slices, chopped jalapenos, sliced olives, tomato slices, cucumber slices, salt, red chilli paste, chopped garlic (lehsun), boiled kabuli chana (white chick peas), curd (dahi), olive oil, salt] | 15 mins | 0 mins | [Indian Snacks for Entertaining, Evening Tea Snacks, Toast Sandwich, High Tea Party, Western Party, Cocktail Party, Healthy Breakfast Sandwiches] | 5Makes 5 sandwiches | Indian | spicy garlic hummus sandwich | Lebanese hummus sandwich | healthy toasted sandwich with spicy garlic hummus | with 31 amazing images. spicy garlic hummus sandwich is a unique sandwich, which brings together a range of exotic veggies, a spicy garlic hummus, and toasted whole wheat bread. If you are watching weight and craving for something that doesn’t compromise for taste and is super healthy, Lebanese hummus sandwich is the for you! The combination of ingredients is such that you get the best of taste and mouth-feel! The bread slices are lined with spicy garlic hummus, which has a more tongue-tingling flavour when compared to regular hummus. The red chili paste uplifts the taste of hummus which reflects to the taste of our sandwich! This adds josh to the spicy garlic hummus sandwich, while also giving it a unique Lebanese touch. The tangy, spicy, creamy hummus is also extremely easy to make, making this sandwich an absolutely no-fuss recipe. The jalapenos and olives added in the sandwich are the hero’s that uplift the taste of the entire Lebanese hummus sandwich. Some reader might want to skip adding jalapeno and olives, but we suggest you to use them. This is personally one of my favourite healthy sandwich recipe and I am sure once you try and relish this spicy garlic hummus sandwich, it would be on your list of favourite sandwich too! You can serve the spicy garlic Lebanese hummus sandwich as a tea time treat, or you can cut it up into quarters and even serve it as an innovative starter at parties! When you are in the mood for hummus, you can also try other treats like Toasted Hummus Sandwich with Vegetables and Thecha Hummus. Enjoy spicy garlic hummus sandwich | Lebanese hummus sandwich | healthy toasted sandwich with spicy garlic hummus | with detailed step by step recipe photos below. | [Combine the kabuli chana, curds, red chilli paste, garlic, olive oil and approx. 2 tbsp of water in a mixer and blend till smooth. Keep aside., Place two toasted bread slices on a clean dry surface., Put 1 tbsp of the spicy garlic hummus on each toasted bread slice and spread it evenly., Sprinkle 1 tsp of jalapenos and 1 tsp of black olives on one toast., Put 4 tomato slices, 6 cucumber slices and sprinkle a little salt and pepper powder evenly over it., Cover it with other slice with the spicy garlic hummus side facing downwards and press lightly., Repeat steps 2 to 5 to make 4 more sandwiches., Cut each sandwich diagonally into 2 halves., Serve the lebanese toasted sandwich with spicy garlic hummus immediately.] | [Energy, 237 cal, Protein, 7.2 g, Carbohydrates, 32.1 g, Fiber, 6.7 g, Fat, 8.6 g, Cholesterol, 1.6 mg, Sodium, 13.3 mg] | lebanese-toasted-sandwich-with-spicy-garlic-hummus-41557r |
| rcp31029 | Leek and Potato Soup, No Cream Indian Potato Leek Soup | Dinner | NA | [chopped leek, potato cubes, milk, salt, chopped parsley] | 15 mins | 20 mins | [Italian Soups, Thick / Creamy Indian Soups, Italian Party, Western Party, Presssure Cooker Soups, Quick 3 Ingredients, Italian Dinner] | 4Makes 4 servings | Indian | leek and potato soup recipe | Indian potato leek soup | no cream potato leek soup | with 19 amazing images. leek and potato soup recipe | Indian potato leek soup | no cream potato leek soup is a unique and wholesome which is sure to entice you with its creamy texture. Learn how to make Indian potato leek soup. To make leek and potato soup, combine the leek, potatoes and ¾ cup of water in a pressure cooker, mix gently and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Cool and blend in a mixer along with the milk and 1 cup of water till smooth. Transfer the mixture into a deep non-stick pan, add the salt and pepper, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Serve hot garnished with parsley. A vegetable that belongs to the onion family, leek has a strong and distinct flavour that lends itself well to the preparation of recipes like soups. In this Indian potato leek soup, the leek delivers a rush of revitalizing flavour, while the potatoes and milk together give it a creamy consistency and a pleasantness that balances the strong taste of leek beautifully. A garnish of parsley is the perfect touch to raise this no cream potato leek soup to a high level of excellence, so don’t forget it! You can serve this pleasing soup with garlic croutons or bread sticks.. If you enjoy the taste of leek, also try other leek recipes like Cheese, Leek and Dill Muffin, Savoury Muffin. Tips for leek and potato soup. 1. This recipe does not make use of cream. Milk is the main ingredient which adds volume and creaminess. So ensure to add full fat milk, also called full cream milk of buffalo’s milk. 2. Pepper powder can be substituted with oregano or dried mixed herbs. 3. Serve this no cream potato leek soup hot and fresh as the presence of potatoes tends to thicken the consistency after a while. Enjoy leek and potato soup recipe | Indian potato leek soup | no cream potato leek soup | with step by step photos. | [To make leek and potato soup, combine the leek, potatoes and ¾ cup of water in a pressure cooker, mix gently and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Cool and blend in a mixer along with the milk and 1 cup of water till smooth., Transfer the mixture into a deep non-stick pan, add the salt and pepper, mix well and cook on a medium flame for 3 to 4 minutes ,while stirring occasionally., Serve the leek and potato soup hot garnished with parsley.] | [Energy, 40 cal, Protein, 1.3 g, Carbohydrates, 3.8 g, Fiber, 0.2 g, Fat, 1.6 g, Cholesterol, 4 mg, Sodium, 6 mg] | leek-and-potato-soup-no-cream-indian-potato-leek-soup-31029r |
| rcp43074 | Lehsuni Aloo Methi Sabzi | Lunch | Veg | [oil, cumin seeds (jeera), black cardamom (badi elaichi), cloves (laung / lavang), black peppercorns (kalimirch), bayleaf, whole dry kashmiri red chilli, chopped onions, chopped garlic (lehsun), chopped green chillies, tomato pulp, turmeric powder (haldi), potato cubes, coriander-cumin seeds (dhania-jeera) powder, chilli powder, garam masala, chopped fenugreek leaves (methi), fresh cream] | 10 mins | 30 mins | [Punjabi Sabzis, Semi-Dry Sabzis, Traditional Indian Sabzis, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Indian Party, Lunch Sabzi] | 6Makes 6 servings | Punjabi | lehsuni aloo methi sabzi recipe | aloo methi masala | lasooni aloo methi curry | with 34 amazing images. This quick lehsuni aloo methi sabzi is super scrumptious sabzi recipe you’ll ever make. Learn how to make lehsuni aloo methi sabzi recipe | aloo methi masala | lasooni aloo methi curry | Lehsuni aloo methi sabzi is a delicious Indian vegetarian dish made with potatoes (aloo), fenugreek leaves (methi) and a generous amount of garlic (lehsun). This dish is popular in North Indian cuisine and is known for its unique blend of flavors and taste. aloo methi masala is often served with roti or paratha, and it makes a delightful and nutritious meal. The combination of the earthy fenugreek leaves, spicy garlic, and starchy potatoes creates a harmonious balance of flavors that is both comforting and satisfying. pro tips to make lehsuni aloo methi : 1. To retain the freshness of the fenugreek leaves, use them immediately after washing them. 2. You can also deep fry the potato cubes to make this recipe. 3. Fresh cream adds the richer flavour to the sabzi. Enjoy lehsuni aloo methi sabzi recipe | aloo methi masala | lasooni aloo methi curry | with detailed step by step photos. | [To make lehsuni aloo methi sabzi, heat oil in a deep pan, add cumin seeds, cardamom, cloves, black peppercorns, bayleaf and kashmiri dry red chilli. Sauté for a few seconds., Add onions and sauté on medium flame for 2 to 3 minutes. Add garlic and green chillies, sauté for a minute., Add tomato pulp and turmeric, mix well, and cook on medium flame for 2 minutes., Add potato cubes, ½ cup hot water, mix well and cover and cook on medium flame for 10 minutes., Add coriander cumin seeds powder, chilli powder, garam masala and mix well., Add fenugreek leaves, salt to taste and ½ cup hot water, mix well and cook for 5 minutes., Add fresh cream, mix well, cover and cook on medium flame for 8 to 10 minutes., Serve thelehsuni aloo methi sabzi with roti or rice of your choice.] | [Energy, 136 cal, Protein, 1.2 g, Carbohydrates, 6.4 g, Fiber, 1.6 g, Fat, 11.7 g, Cholesterol, 0 mg, Sodium, 13.6 mg] | lehsuni-aloo-methi-sabzi-43074r |
| rcp39881 | Lehsuni Matki Palak Tikki, Healthy Matki Tikki | Snacks | Veg | [chopped garlic (lehsun), sprouted matki (moath beans), shredded spinach (palak), lemon juice, green chilli paste, ginger (adrak) paste, garam masala, salt, oil, healthy green chutney] | 10 mins | 15 mins | [Frozen Foods, Indian Freezer Recipes, Vegetarain Kebabs, Evening Tea Snacks, Indian Cutlets, Veg Cutlets, Tikki Recipes, Collection of Tikki, Raksha - Bandhan, Indian Party] | 10Makes 10 tikkis | Indian | lehsuni matki palak tikki recipe | healthy matki tikki for weight loss | Indian matki cutlet | matki che vade | with 36 amazing images. lehsuni matki palak tikki recipe | healthy matki tikki for weight loss | Indian matki cutlet | matki che vade is a tasty and nourishing snack. Learn how to make healthy matki tikki for weight loss. To make lehsuni matki palak tikki, combine the matki with 1 cup of water and little salt in a deep non-stick pan and mix well. Cover with a lid and cook on a medium flame for 8 to 10 minutes or till the matki is tender. Allow it to cool slightly and blend in a mixer to a coarse mixture. Combine all the ingredients, including the matki mixture and little salt, in a deep bowl and mix well. Divide the mixture into 10 equal portions and shape each portion into a 50 mm. (2?) diameter thin flat, round tikki. Heat a non-stick tava (griddle) and grease it using ½ tsp of oil. Cook each tikki, using ¼ tsp of oil, till they turn golden brown in colour from both the sides. Serve immediately with healthy green chutney. Healthy matki tikki for weight loss is nothing short of magic for garlic lovers. Sprouted matki, though hardly used in routine cooking, is a storehouse of nutrients like protein, fibre, calcium, phosphorus and magnesium. This delectable tikki is a great way to use this wonder ingredient. These toothsome Indian matki cutlet also feature heart-friendly, cholesterol-lowering garlic and spinach, which helps build immunity along with lending ample amount of vitamin A and folic acid. To avoid losing these key nutrients, make sure you cook the matki in a covered pan. Each matki che vade with 67 calories is a satiating snack which can be enjoyed by diabetics and weight watchers as well as heart patients. Two tikkis served with healthy green chutney is the suggested serving size. Tips for lehsuni matki palak tikki. 1. Cooking of matki sprouts using exact water proportion is very important. 2. Blending of the cooked matki sprouts into a coarse mixture is very important to get the best taste and texture. 3. Instead of spinach you can also use methi leaves or coriander. 4. Instead of green chilli paste you can use chopped green chillies. 5. Instead of ginger paste you can also use chopped ginger. Enjoy lehsuni matki palak tikki recipe | healthy matki tikki for weight loss | Indian matki cutlet | matki che vade | with step by step photos. | [To make lehsuni matki palak tikki, combine the matki with 1 cup of water and little salt in a deep non-stick pan and mix well. Cover with a lid and cook on a medium flame for 8 to 10 minutes or till the matki is tender. Allow it to cool slightly and blend in a mixer to a c, Combine all the ingredients, including the matki mixture and little salt, in a deep bowl and mix well., Divide the mixture into 10 equal portions and shape each portion into a 50 mm. (2?) diameter thin flat, round tikki., Heat a non-stick tava (griddle) and grease it using ½ tsp of oil., Cook each tikki, using ¼ tsp of oil, till they turn golden brown in colour from both the sides., Serve the lehsuni matki palak tikki immediately with healthy green chutney.] | [Energy, 67 cal, Protein, 3.8 g, Carbohydrates, 9.1 g, Fiber, 0.9 g, Fat, 1.7 g, Cholesterol, 0 mg, Sodium, 8.1 mg] | lehsuni-matki-palak-tikki-healthy-matki-tikki-39881r |
| rcp40431 | Lehsuni Palak Paneer Sabzi | Lunch | Veg | [spinach (palak) puree, paneer (cottage cheese) cubes, oil, ghee, black cardamom (badi elaichi), cloves (laung / lavang), cinnamon (dalchini), cumin seeds (jeera), green chilli paste, chopped garlic (lehsun), chopped onions, turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, chopped tomatoes, fresh cream, dried fenugreek leaves (kasuri methi), salt, ghee, chopped garlic (lehsun), kashmiri red chilli powder] | 20 mins | 15 mins | [Punjabi Sabzis, Dinner, Indian Tiffin Box, Lunch box, Dabba, Sabzis with Gravies, Leafy Vegetable Sabzis, Traditional Indian Sabzis, Indian Party] | 4Makes 4 servings | Punjabi | lehsuni palak paneer recipe | lasooni palak paneer sabzi | dhaba style lasuni palak paneer | with 37 amazing images. lasooni palak paneer is a delicious dish, making it true delight for garlic fans. Learn how to make lehsuni palak paneer recipe | lasooni palak paneer sabzi | dhaba style lasuni palak paneer | palak paneer sabzi is a popular Indian dish made with spinach and cottage cheese. Here in this recipe we have made it more flavorful by adding lots of garlic in the sabzi and in the tempering. It acquires a completely new flavour and aroma, which you will find truly irresistible. A generous amount of ghee and cream is used in the lehsuni palak paneer recipe, not just to bring about a rich and luscious texture but also to balance the flavour of garlic with the rest of the ingredients. Pro tips to make lehsuni palak paneer: 1. Immersing shallow fried paneer in warm water keeps the paneer soft. 2. You can little lemon juice in the spinach puree to maintain its fresh green colour. 3. Instead of chili paste you can add finely chopped green chillies as per your preference. Enjoy lehsuni palak paneer recipe | lasooni palak paneer sabzi | dhaba style lasuni palak paneer | with detailed step by step photos. | [To make lehsuni palak paneer, heat 1 tbsp oil in broad pan, shallow fry the paneer cubes on medium flame until golden brown from all sides., Immerse the paneer in a bowl of warm water and keep aside., Heat ghee in a deep pan, add cardamom, cloves, cinnamon and cumin seeds, sauté for few seconds., Add chilli paste, garlic and onions, cook on medium flame for 3 to 4 minutes until light golden brown., Add turmeric powder, chili powder, coriander cumin seeds powder and little water. Mix well., Add tomatoes and cook on medium flame for 2 minutes, while stirring occasionally., Add the spinach puree, shallow fried paneer cubes, salt and 1/4 cup water., Mix well and cook on medium flame for 2 minutes, while stirring occasionally., Add fresh cream and kasuri methi, cook for another 2 minutes., For the tempering, heat ghee in small pan, add garlic, sauté for few seconds., Switch off the flame and add kashmiri red chilli and kashmiri chilli powder., Pour the tempering over the sabzi., Serve lehsuni palak paneer hot.] | [Energy, 374 cal, Protein, 10.3 g, Carbohydrates, 12.9 g, Fiber, 3.5 g, Fat, 31.1 g, Cholesterol, 0 mg, Sodium, 65.6 mg] | lehsuni-palak-paneer-sabzi-40431r |
| rcp33899 | Lehsunwali Moong ki Dal ( Microwave Recipe ) | NA | NA | [yellow moong dal (split yellow gram), water, whole dry kashmiri red chilli, curds (dahi), salt, oil, mustard seeds ( rai / sarson), cumin seeds (jeera), curry leaves (kadi patta), crushed garlic (lehsun), chopped tomatoes, chopped ginger (adrak), turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, chopped coriander (dhania)] | 10 mins | 19 mins | [Celebration Dals, Quick Dals / quick Kadhis] | 4Makes 4 servings | NA | There are few recipes which cast garlic as the hero! in that respect, this is a relatively rare and enjoyable one. Of course, it is no surprise that it is coupled with moong dal. There is a reason why the small and flat moong dal is chosen when cooking for children or elders—it cooks easily, is very nutritious, and also easy to digest. Moreover, it is quite mild in nature by itself and lends itself to a lot of recipes, being very cooperative and absorbing all the flavours well. Soak the dal for an hour as mentioned here to reduce the cooking time in the microwave. Enjoy with hot phulkas or rice. | [Combine the moong dal with 1¼ cups of water in a microwave safe bowl and microwave on high for 12 minutes, stirring in between every 2 minutes., Remove from the microwave and whisk well, using a hand blender., Add the curds and salt, mix well and keep aside., Put the oil in another small microwave safe bowl and microwave on high for 2 minutes., Add the mustard seeds, cumin seeds, red chilli, curry leaves, garlic, tomatoes and ginger and microwave on high for 2 minutes., Pour the tempering over the cooked dal mixture and mix well., Add the turmeric powder, chilli powder and coriander-cumin seed powder, mix well and microwave on high for 3 minutes., Serve immediately garnished with coriander.] | [Energy, 185 cal, Protein, 10 g, Carbohydrates, 23.7 g, Fiber, 3.2 g, Fat, 5.2 g, Cholesterol, 0 mg, Vitamin A, 97.4 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1 mg, Vitamin C, 1.8 mg, Folic Acid, 31.1 mcg, Calcium, 35.9 mg, Iron, 46.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 440.6 mg, Potassium, 23.3 mg, Zinc, 0 mg] | lehsunwali-moong-ki-dal--microwave-recipe--33899r |
| rcp4622 | Lemon and Coriander Soup ( Vitamin C Rich) | NA | Veg | [lemon juice, chopped coriander (dhania), oil, chopped garlic (lehsun), chopped green chillies, chopped onions, chopped cabbage, chopped carrot, basic vegetable stock, salt, cornflour water] | 10 mins | 7 mins | [Indian Veg Recipes, Chunky Indian Soups, Jhat-Pat Soup, Saute, Boiled Indian recipes, Western Party, Non-stick Pan] | 4Makes 4 servings | Indian | lemon and coriander soup recipe | healthy lemon coriander soup | lemon coriander vitamin c rich soup | with 25 amazing images. The best way to live a fit and happy life despite this daily inconvenience, is to boost your natural immunity, and including vitamin C rich foods in your diet is one way of achieving this through healthy lemon coriander soup. That’s all the more reason to enjoy this delicious lemon and coriander soup made with Vitamin C rich ingredients like lemon, coriander, carrots and cabbage. The vegetable stock used in this recipe also helps boost vitamin C levels of each lemon and coriander soup bowlful. Vitamin C is also helpful in relieving cold and cough, so enjoy this comforting soup piping hot on days you feel down, or any cool winter’s day for that matter. I would like to suggest some tips to make the perfect lemon coriander soup recipe. 1. There is no need to be so specific about the vegetables you add to the stock. Onions, carrots and celery are the basic flavor-imparting agents for your soup. You can combine them with whatever is easily available like garlic, mushrooms, bell peppers or fresh herbs like parsley, thyme, rosemary and leek. Avoid starchy vegetables as they tend to make the stock cloudy. 2. Never add the coriander while the lemon and coriander soup is boiling and always add the coriander just before serving as it tends to become dark. Our website has a collection of other healthy vitamin C recipes. Check it out to learn exciting salad, smoothie and juice recipes. Enjoy how to make lemon and coriander soup recipe | healthy lemon coriander soup | lemon coriander vitamin c rich soup | with 25 amazing images. | with detailed step by step photos and video below. | [To make lemon and coriander soup, heat the oil in a deep non-stick pan, add the garlic and green chillies and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 1 to 2 minutes., Add the cabbage and carrots and sauté on a medium flame for 1 minute., Add the basic vegetable stock, lemon juice, salt and cornflour-water mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the coriander and mix well., Serve the lemon and coriander soup immediately.] | [Energy, 67 cal, Protein, 1.4 g, Carbohydrates, 9.1 g, Fiber, 2.5 g, Fat, 2.8 g, Cholesterol, 0 mg, Sodium, 23.8 mg] | lemon-and-coriander-soup--vitamin-c-rich-4622r |
| rcp33221 | Lemon and Mint Muddle ( Party Drinks ) | NA | NA | [chopped mint leaves (phudina), lemon, lemon juice, sugar syrup, crushed ice, soft drink] | 10 mins | 0 mins | [Indian Mocktails] | 4Makes 4 glasses | Indian | Lemon and mint drink, although very simple and easy-to-make, this mocktail is not to be underestimated in terms of its taste and popularity! this all-time favourite can be whipped up in a jiffy. The real charm of this drink lies in the bitter aftertaste that is due to the muddling of fresh lemons along with other ingredients. Glass used: rock glass | [Combine 2 tbsp of mint leaves, 1 tbsp lemon, 1 tbsp lemon juice and 1 tbsp sugar syrup in a rock glass., Muddle (lightly crush) the ingredients together, using a muddler., Repeat steps 1 and 2 for 3 more glasses., In each rock glass, place ¼ cup of crushed ice and top it with ½ bottle of chilled carbonated drink. Serve immediately.] | [Energy, 31 cal, Protein, 0.8 g, Carbohydrates, 5.9 g, Fiber, 1.2 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 0.8 mg] | lemon-and-mint-muddle--party-drinks--33221r |
| rcp2231 | Lemon and Orange Ice Cream | NA | NA | [lemon rind, milk, sugar, cornflour, orange flavoured tang, fresh cream, orange food colour, orange rind] | 5 mins | 9 mins | [Fruit Based Indian Desserts, Indian Ice Creams, Christmas, Mother's Day, Father's Day, Indian Party, Desserts for Entertaining] | 6Makes 6 servings | Indian | lemon orange ice cream recipe | quick and easy orange lemon ice cream | homemade lemon and orange ice cream | Indian lemon and orange ice cream | with 20 amazing images. lemon orange ice cream recipe | quick and easy orange lemon ice cream | homemade lemon and orange ice cream | Indian lemon and orange ice cream is a sweet and yet slightly tangy ice cream. Learn quick and easy orange lemon ice cream. To make lemon orange ice cream, combine the corn flour and ½ cup of milk in a bowl, mix well and keep aside. Heat the remaining 2 cups of milk in a deep non-stick pan, add the sugar, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Add the corn flour-milk mixture, mix well and cook on a medium flame for 4 minutes, while stirring continuously. Keep aside to cool completely. Once cooled, add the tang, fresh cream and orange food colour and mix very well using a whisk. Pour the mixture into a shallow aluminium container, cover with an aluminium foil and freeze for 6 hours or till semi-set. Transfer the mixture into a mixer and blend till smooth. Transfer the mixture back into the same aluminium shallow container add the lemon rind and orange rind and mix well. Cover with an aluminium foil and freeze for approx. 10 hours or till set. Scoop and serve. Citrus notes always contrast beautifully with sweet milky flavours in a dessert, making it all the more appealing. The addition of fresh cream is the secret behind this rich and smooth homemade lemon and orange ice cream. Here is a really dashing quick and easy orange lemon ice cream, which is perked up with lemon and orange rind and orange-flavoured tang. This gives a very refreshing and peppy flavour to the lusciously milky ice-cream. Not only that, the use of orange tang is quite an interesting twist, which results in a pleasant tingle on your palate when you enjoy this Indian lemon and orange ice cream! Further, orange colour guarantees the perfect hue of this ice cream which is pleasing to the eye. Tips for lemon orange ice cream. 1. While making lemon rind and orange rind, ensure to not grate the white portion of the peel. That might add bitter taste to the ice cream. 2. After adding the cornflour mixture, ensure to stir continuously to avoid lump formation. 3. Use of full fat milk is extremely necessary to get a luscious creamy taste. 4. The fresh cream used in this recipe is readymade and not the cream formed on top of the milk after boiling. Enjoy lemon orange ice cream recipe | quick and easy orange lemon ice cream | homemade lemon and orange ice cream | Indian lemon and orange ice cream | with step by step photos. | [Combine the corn flour and ½ cup of milk in a bowl, mix well and keep aside., Heat the remaining 2 cups of milk in a deep non-stick pan, add the sugar, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Add the corn flour-milk mixture, mix well and cook on a medium flame for 4 minutes, while stirring continuously. Keep aside to cool completely., Once cooled, add the tang, fresh cream and orange food colour and mix very well using a whisk., Pour the mixture into a shallow aluminium container, cover with an aluminium foil and freeze for 6 hours or till semi-set., Transfer the mixture into a mixer and blend till smooth., Transfer the mixture back into the same aluminium shallow container add the lemon rind and orange rind and mix well., Cover with an aluminium foil and freeze for approx. 10 hours or till set., Scoop and serve.] | [Energy, 205 cal, Protein, 4.2 g, Carbohydrates, 25.9 g, Fiber, 0.2 g, Fat, 10.7 g, Cholesterol, 13.3 mg, Sodium, 21.7 mg] | lemon-and-orange-ice-cream-2231r |
| rcp2254 | Lemon and Peach Delight | NA | NA | [lemon jelly crystals, canned peaches] | 5 mins | 3 mins | [Puddings, Desserts for Entertaining, Indian Birthday Party, High Tea Party, Western Party, Refrigerator, Sweet Recipes for Kids] | 6Makes 6 servings (6 serving ) | Indian | The Lemon and Peach Delight is a kid’s dream come true – and equally enjoyable for adults too! A layer of canned peaches is covered with tangy and wobbly jelly and refrigerated, to make this awesome dessert. Shaped like a ring, this dainty treat is a pretty sight to behold. Its lemony aroma is also sure to attract everybody. In short, you can call it an all-rounder, with a winning flavour, aroma and appearance! To create some more excitement serve topped with Chocolate Truffle Sauce , Whipped Cream or Rich Vanilla Ice-cream and a few chopped mixed nuts will give a crunchy bite. | [Place the peaches evenly at the bottom of a ring mould and keep aside., Boil 2 cups of water in a sauce pan, add the jelly crystals, mix very well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Keep aside to cool slightly., Pour the jelly mixture in the ring mould over the peaches and keep aside to cool completely., Once cooled, refrigerate for at least 1 hour or till set., Loosen the sides of the jelly lightly with the help of a sharp knife, invert it on a serving plate and cut into 6 equal wedges, Serve immediately.] | [Energy, 87 cal, Protein, 2.3 g, Carbohydrates, 19.1 g, Fiber, 0.5 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 7.5 mg] | lemon-and-peach-delight-2254r |
| rcp2484 | Lemon and Pineapple Ice-cream | NA | NA | [lemon juice, lemon rind, pineapple essence, milk, sugar, corn flour, fresh cream, food colour] | 5 mins | 9 mins | [Indian Ice Creams, Indian Sorbets / Indian Frozen Desserts, Desserts for Entertaining, Western Party] | 6Makes 6 servings | Indian | The Lemon and Pineapple Ice-Cream is a zesty surprise, because it has the soft luscious texture that we always look forward to in an ice-cream, combined with peppy citrus flavours. The refreshing flavour seems to multiply the joy of having ice-cream! Using a combination of fresh cream and milk thickened with corn flour greatly reduces the cooking time for this ice-cream, making it quite easy and convenient to prepare at home. | [Combine the corn flour with ¼ cup of milk in a bowl, mix well and keep aside., Heat the remaining 2¼ cups of milk in a deep non-stick pan, add the sugar, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Add the corn flour-milk mixture, mix well and cook on a medium flame for 4 minutes, while stirring continuously. Keep aside to cool completely., Once cooled, add the fresh cream, lemon juice, pineapple essence and yellow food colour and mix very well using a whisk., Pour the mixture into a shallow aluminium container, cover with an aluminium foil and freeze for 6 hours or till semi-set., Transfer the mixture into a mixer and blend till smooth., Transfer the mixture back into the same aluminium shallow container, add the lemon rind and mix well., Cover with an aluminium foil and freeze for approx. 10 hours or till set., Scoop and serve.] | [Energy, 220 cal, Protein, 4.2 g, Carbohydrates, 22.3 g, Fiber, 0.3 g, Fat, 10.7 g, Cholesterol, 13.3 mg, Sodium, 21.8 mg] | lemon-and-pineapple-ice-cream-2484r |
| rcp41027 | Lemon Balsamic Dressing, Mustard Lemon Balsamic Dressing | NA | Veg | [lemon juice, balsamic vinegar, whole grain mustard paste, sea salt, freshly ground black pepper (kalimirch), olive oil] | 5 mins | 0 mins | [Indian Salad Dressings, No Cooking Veg Indian] | Makes 0.50 cup (7 tbsp ) | Indian | When your salad needs a super tangy touch, this is the right dressing to opt for! Made of a brilliant combination of lemon juice and balsamic vinegar, this dressing has a dash of mustard paste and pepper too, which add some interestingly spicy shades to it. One of the easiest dressings to conjure up, the Lemon Balsamic Dressing can be stored in an airtight glass jar for two days in the fridge. | [Combine the lemon juice, balsamic vinegar, mustard paste, sea salt and pepper in a deep bowl, gradually add the olive oil, while whisking it continously., Use as required.] | [Energy, 131 cal, Protein, 0 g, Carbohydrates, 0.5 g, Fiber, 0.1 g, Fat, 14.3 g, Cholesterol, 0 mg, Vitamin A, 128.6 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 1.7 mg, Folic Acid, 0 mcg, Calcium, 3 mg, Iron, 0 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0 mg, Potassium, 11.6 mg, Zinc, 0 mg] | lemon-balsamic-dressing-mustard-lemon-balsamic-dressing-41027r |
| rcp41862 | Lemon Butter | BreakFast | NA | [soft butter, lemon juice, lemon rind, sea salt (khada namak)] | 5 mins | 0 mins | [Indian Butter, High Tea Party, Low Carb Diet, Low Carb Indian Breakfast] | 1Makes 1 cup (14 tbsp ) | Indian | Flavoured butters are the craze! Try this one and you will fall crazily in love with it. Citrus overtones accentuated by hints of sea salt make this Lemon Butter a vibrantly flavoured treat for your palate. Enjoy it with toasted bread, or use it to flavour rice, noodles or pasta. If you love a lemony kick, try other recipes like Lemon Mousse and Lemon Phudina Paani . | [Put the butter in a deep bowl and mix well till smooth., Add all the remaining ingredients, mix well., Serve or store it in an air-tight container and refrigerate it till use.] | [Energy, 89 cal, Protein, 0 g, Carbohydrates, 0.1 g, Fiber, 0 g, Fat, 9.8 g, Cholesterol, 30.4 mg, Sodium, 100.3 mg] | lemon-butter-41862r |
| rcp32410 | Lemon Butter Icing | NA | NA | [lemon juice, grated lemon rind, lemon colour, lemon essence, soft butter, icing sugar] | 5 mins | 0 mins | [Basic Indian Dessert Recipes] | Makes 0.50 servings | Indian | Here is a tangy icing that feels cool on the palate, giving a refreshing and exciting twist to any sponge cake. Not only does the Lemon Butter Icing taste fabulous, it also looks a nice, pleasant yellow, adding to the visual appeal of the dessert. Use this to dress up a sponge cake, or fill into piping bags and use on cupcakes. | [Sieve the icing sugar in a deep bowl and keep aside., Combine the butter in a deep bowl and mix it with a help of a wooden spoon till light and smooth for 2 to 3 minutes., Add the icing sugar gradually and mix well., Add the lemon rind, lemon juice, lemon colour and lemon essence and mix well., Use as required.] | [Energy, 1152 cal, Protein, 0.1 g, Carbohydrates, 209.8 g, Fiber, 0.2 g, Fat, 34.1 g, Cholesterol, 105 mg, Sodium, 347.1 mg] | lemon-butter-icing-32410r |
| rcp35887 | Lemon Cheesecake ( Cheesecakes Recipe) | NA | NA | [chocolate biscuits, melted butter, sugar, cornflour water, butter, lemon juice, grated lemon rind, lemon essence, lemon yellow colour, basic cheese cake, lemon juice, grated lemon rind, powdered sugar, lemon essence, whipped cream, lemon rind] | 10 mins | 7 mins | [Cheesecake, Raksha - Bandhan, Christmas, Mother's Day, Refrigerator, Indian Birthday Party Desserts, Kitty Party Sweets] | 1Makes 1 cheesecake | Indian | This is another popular cheesecake, commonly available in patisseries across the globe. The chocolate base combines superbly with the tanginess of lemon, making this as much of a connoisseur’s delight as it is a child’s treat. One thing you need to take care of is the perfect lemon rind for the perfect taste. Do not grate the lemon rind till its core; use only the yellow part and not the white. Before spreading the lemony sauce on the cheesecake, you can also spread a layer of fresh soft fruits of your choice. | [Open each dark chocolate biscuit and scrape and discard the middle creamy layer., Place the biscuits on a butter paper or a rolling board and crush the biscuits to a coarse powder with the help of a rolling pin., Transfer the crushed biscuits powder in a bowl, add the butter and mix well., Spread and press the mixture into the base of a 175 mm. (7") loose bottomed cake tin., Refrigerate for 10 minutes and keep aside., Combine the sugar with ½ cup of water in a non-stick pan and cook till the sugar dissolves., Add the cornflour mixture, mix well and cook till the mixture thickens, while stirring continuously., Add the butter and mix well., Remove form the flame and allow to cool., Add the lemon juice, lemon rind, lemon essence and lemon yellow colour and mix well. Keep aside till it cools completely., Combine the basic cheesecake mixture, lemon juice, lemon rind, sugar and lemon essence in a bowl and mix well till it is smooth., Add the beaten whipped cream and fold gently., Pour this mixture evenly over the prepared biscuit base and spread it evenly using a palate knife., Refrigerate for 4 hours or till the cheesecake is firm., Pour the lemon sauce evenly over it and spread it evenly using a palate knife., Refrigerate again for 2 hours or till the cheesecake sets., Demould the cheesecake and cut into 6 equal wedges., Garnish each wedge with a lemon rind and serve chilled., For parties, you can set the cheesecake into individual moulds of your choice.] | [Energy, 4486 cal, Protein, 58.4 g, Carbohydrates, 472.3 g, Fiber, 2.8 g, Fat, 239.6 g, Cholesterol, 290.6 mg, Sodium, 920.5 mg] | lemon-cheesecake--cheesecakes-recipe-35887r |
| rcp3477 | Lemon Cheesecake ( Diabetic) | NA | NA | [digestive biscuit, low fat butter, low fat cream cheese, low fat curds, sugar substitute, lemon juice, lemon zest, lemon essence, orange marmalade] | 15 mins | 15 mins | [Low Cal Sweets / Desserts, Cheesecake, Boiled Indian recipes, Valentines Day Indian recipes, Western Party, Refrigerator, Diabetic Desserts] | 4Makes 4 servings | Indian | This summery cheesecake is wonderful if you are looking for a dessert to be prepared well in advance. The digestive biscuits, bound with a little bit of butter, give a light and crispy texture to the crust. The cheesecake mixture is flavoured with lemon juice and zest that lends its characteristic freshness to this dessert, while the sugar substitute provides the necessary sweetness. | [Combine the butter and biscuits and line the bottom of a 100 mm. (4") diameter loose bottomed cake tin., Refrigerate till set., Blend the cream cheese in a blender till it is smooth and free of lumps, adding some warm milk or whey if required., Combine with the remaining ingredients in a bowl and whisk till it is a smooth mixture., Combine the marmalade with 1 tablespoon of water in a pan and melt over gentle heat. Cool slightly., Pour the cheesecake mixture over the set crust and refrigerate till the mixture sets., Pour the warm topping over and chill again for 10 to 15 minutes., Demould the cake,cut into wedges and serve chilled.] | [Energy, 170 cal, Protein, 3.3 g, Carbohydrates, 26.2 g, Fiber, 0.3 g, Fat, 5.8 g, Cholesterol, 3.8 mg, Sodium, 36.8 mg] | lemon-cheesecake--diabetic-3477r |
| rcp22615 | Lemon Cooler | NA | NA | [sugar, lemon juice, rose water, ice-cubes, mint leaves (phudina)] | | | [Lebanese Beverages, Indian Mocktails] | 4Makes 4 glasses | Indian | A refreshing lemon drink enhanced with the addition of rose water and mint leaves. | [Combine the sugar and ½ cup of water in a pan and simmer till the sugar is dissolved., Remove from the flame and keep aside to cool., Add the lemon juice, rose water, ice-cubes and 3 cups of water and blend in a mixer till frothy., Pour into 4 individual glasses and serve chilled garnished with mint leaves.] | [Energy, 117 cal, Protein, 0.4 g, Carbohydrates, 28 g, Fiber, 0.6 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 0.8 mg] | lemon-cooler-22615r |
| rcp4113 | Lemon Coriander Soup | NA | NA | [oil, chopped ginger (adrak), chopped garlic (lehsun), green chilli paste, chopped coriander (dhania) stem, chopped spring onions whites, chopped french beans, chopped carrot, chopped cabbage, chopped capsicum, basic vegetable stock, cornflour water, salt, lemon juice, chopped coriander (dhania)] | 15 mins | 9 mins | [Chinese Soups, Indian Clear Soups, Chinese Party, Vitamin B1 Thiamine, Pregnancy Folic Acid Rich, Monsoon Soups] | 4Makes 4 servings | Indian | lemon coriander soup recipe | restaurant style lemon coriander soup | Indian veg lemon coriander soup | with 27 amazing images. The restaurant style lemon coriander soup is warming, nutritious and loaded with vitamin C. Learn how to make lemon coriander soup recipe | restaurant style lemon coriander soup | Indian veg lemon coriander soup | The lemon coriander soup recipe is a scrumptious and delicious soup made with a refreshing combination of lemon juice, fresh coriander leaves, and a few vegetables. This vegetable lemon coriander soup is rich in vitamin C, a natural immunity booster. Soups are great to have during winter or when you are not keeping well. A fragrant and healthy soup. Coriander lends its own distinctive flavour and freshness to make this one of my favourite soups. Serve this lemon coriander soup as an appetizer or as comfort food on a rainy monsoon evening, or sip on it when you're sick. pro tips to make lemon coriander soup: 1. Use fresh coriander stems and leaves for the best flavor. 2. If you want to skip cornstarch, you can use 2 tbsp of oats flour slurry instead. 3. This lemon coriander soup is best served hot during winter and monsoons. lemon coriander soup recipe | restaurant style lemon coriander soup | Indian veg lemon coriander soup | with step by step photos. | [To make lemon coriander soup, heat the oil in a wok or a deep pan, add the ginger, garlic, green chillies, coriander stem and spring onion whites., Sauté on a medium flame for a few seconds., Add the french beans, carrot, cabbage, capsicum and sauté on a high flame for 1 to 2 minutes., Add the basic vegetable stock, corn flour slurry, salt and pepper powder., Mix well and cook on a medium flame for 5 minutes, while stirring occasionally until it becomes slightly thick., Finally add the lemon juice and corinader and mix well., Serve the lemon coriander soup hot.] | [Energy, 100 cal, Protein, 2.2 g, Carbohydrates, 13.4 g, Fiber, 3.4 g, Fat, 4.3 g, Cholesterol, 0 mg, Sodium, 26.8 mg] | lemon-coriander-soup-4113r |
| rcp41069 | Lemon Couscous with Vegetable Moroccan Curry | NA | Veg | [lemon juice, lemon rind, couscous, salt, olive oil, chopped onions, chopped garlic (lehsun), vegetable stock, zucchini cubes, pumpkin cubes, potato cubes, tomato cubes, carrot cubes, cumin seeds (jeera) powder, dried ginger (soonth) powder, turmeric powder (haldi), cinnamon (dalchini) powder, freshly ground black pepper (kalimirch), tomato puree, boiled kabuli chana (white chick peas), raisins (kismis), chopped parsley] | 25 mins | 30 mins | [One Dish Vegetarian Meals, Non-stick Pan] | 3Makes 3 servings | NA | When you are bored of having rice and pasta based dishes, reach out for a packet of couscous. One of the staple foods of North African regions like Morocco, couscous is nothing but tiny granules made of durum wheat. Cooked properly, it is light and fluffy and quite nice on the palate. Here, we have cooked the couscous with lemon juice and rind, which give it a refreshingly tangy flavour, and served it with an exciting Vegetable Moroccan Curry. Several juicy veggies and boiled chickpeas are cooked with tomato puree and an assortment of spice powders, to get a brilliantly-flavoured Moroccan curry. This curry, however, is a little dry, so prepare it only some time before serving and not too much in advance. If you still feel it is dry, add a little water. Garnish the Lemon Couscous with Vegetable Moroccan Curry with parsley to get a truly authentic aroma. | [Combine ¾ cup of water, lemon juice, lemon rind and salt in a deep non-stick pan and bring it to boil., Add the cous cous, mix well and cover it with a lid and cook on a medium flame for 4 minutes, while stirring it occasionally using a fork. Keep aside., Heat the oil in a deep non-stick pan, add the onions and garlic and sauté on a medium flame for 5 minutes or till it is golden brown in colour., Add the cumin seeds powder, dry ginger powder, turmeric powder, cinnamon powder, black pepper powder, tomato purée and salt, mix well and cook on a medium flame for 1 minute, while stirring it continuously., Add the vegetable stock, zucchini, pumpkin, potatoes, tomatoes, carrot, boiled chick peas and raisins, mix well, cover it with a lid and cook on a medium flame for 15 minutes, while stirring occasionally., Place a portion of cous cous on a serving plate, and pour a portion of vegetable over it and garnish with parsley., Serve immediately.] | [Energy, 436 cal, Protein, 10.4 g, Carbohydrates, 70.4 g, Fiber, 11.8 g, Fat, 12.5 g, Cholesterol, 0 mg, Vitamin A, 664.1 mcg, Vitamin B1, 0.5 mg, Vitamin B2, 0.2 mg, Vitamin B3, 3.6 mg, Vitamin C, 47.5 mg, Folic Acid, 79.3 mcg, Calcium, 181.4 mg, Iron, 5.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 22.9 mg, Potassium, 402.6 mg, Zinc, 1.3 mg] | lemon-couscous-with-vegetable-moroccan-curry-41069r |
| rcp41863 | Lemon Dill and Cream Cheese Butter | NA | Veg | [lemon juice, chopped dill leaves, cream cheese, soft butter, freshly ground black pepper (kalimirch), salt] | 5 mins | 0 mins | [Indian Dips / Sauces, Indian Butter, No Cooking Veg Indian, Kebab Party, Barbeque Party Indian Recipes, Western Party, Island Party] | Makes 0.5 cup (7 tbsp ) | Indian | dill and cream cheese dip recipe | dill cream cheese spread | lemon and dill cream cheese butter | with 12 amazing images. Anything lemony has the power to energize your taste buds with amazing zing. This dill and cream cheese dip is a classic example. Learn how to make dill and cream cheese dip recipe | dill cream cheese spread | lemon and dill cream cheese butter | The tanginess is complemented beautifully by the herby touch of dill. A lusciously creamy mouth-feel, a sour-herby-tangy taste, and ease of preparation make this dill cream cheese spread a true winner. You can make this lemon and dill cream cheese butter in a jiffy, and store it in the fridge for 2-3 days, handy to enjoy as a spread, dip or salad dressing ! If you stock up dill for this recipe, use the opportunity to also try other recipes like Dill Baby Potatoes and Dill Corn Soup. Tips to make dill and cream cheese dip: 1. This dip will stay fresh in the refrigerator for 1 day. 2. Here is link to see how to make cream cheese at home. 3. If you are using homemade cream cheese, thaw it, add little water and blend it till smooth. Enjoy dill and cream cheese dip recipe | dill cream cheese spread | lemon and dill cream cheese butter | with detailed step by step photos. | [Combine the cream cheese and butter in a deep bowl and mix well using a whisk till smooth., Add all the remaining ingredients and mix well using a spatula., Serve or storethe dill and cream cheese dip in an air-tight container in the refrigerator till use.] | [Energy, 73 cal, Protein, 1.2 g, Carbohydrates, 0.6 g, Fiber, 0 g, Fat, 7.4 g, Cholesterol, 20.4 mg, Sodium, 106.9 mg] | lemon-dill-and-cream-cheese-butter-41863r |
| rcp41065 | Lemon Dill Dressing | NA | Veg | [lemon juice, lemon rind, chopped dill leaves, whole grain mustard paste, powdered sugar, sea salt, oil, olive oil] | 5 mins | 0 mins | [Indian Salad Dressings, No Cooking Veg Indian] | Makes 0.50 cup (7 tbsp ) | Indian | Dill is unique – it is very aromatic, and has a delicate flavour that is mildly sweetish. This makes it a wonderful addition to salad dressings, especially when combined with a peppy ingredient like lemon. This lemony dressing has a mixed flavour, thanks to the teamwork of lemon juice and rind, dill leaves and mustard paste, balanced by other ingredients like sugar, salt and oils. The Lemon Dill Dressing not only improves the flavour and aroma of your salad, but also gives it a wonderful mouth-feel. Make a batch of this dressing, and store it in the fridge in an airtight glass jar for three or four days. | [Combine the lemon juice, lemon rind, whole grain mustard paste, sugar and salt in a deep bowl and whisk well., Add the vegetable oil and olive oil gradually to the mixture while whisking it continuously using a whisk., Add the dill leaves and mix well., Use as required.] | [Energy, 132 cal, Protein, 0.1 g, Carbohydrates, 0.8 g, Fiber, 0.1 g, Fat, 14.3 g, Cholesterol, 0 mg, Vitamin A, 179.9 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 1.7 mg, Folic Acid, 0 mcg, Calcium, 4.4 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0 mg, Potassium, 11.6 mg, Zinc, 0 mg] | lemon-dill-dressing-41065r |
| rcp41066 | Lemon Dressing | NA | Veg | [lemon juice, lemon rind, whole grain mustard paste, powdered sugar, sea salt, oil, olive oil] | 5 mins | 0 mins | [Indian Salad Dressings, No Cooking Veg Indian] | Makes 0.5 cup (7 tbsp ) | Indian | The very mention of lemon brings to our mind a refreshing scent and tangy flavour, which instantly rejuvenate our senses! Indeed, the Lemon Dressing lives up to this reputation. With lemon juice and rind, complemented ably by mustard paste, this dressing is perfect for vegetable and fruit salads. Sugar, salt and olive oil help to balance the flavours of the lemon and mustard, making it pleasing to the palate. This Lemon Dressing can be stored in the fridge in an airtight glass jar, for three or four days. | [Combine the lemon juice, lemon rind, whole grain mustard paste, sugar and salt in a deep bowl and whisk well., Gradually add the vegetable oil and olive oil to the mixture while whisking it continuously using a whisk., Use as required.] | [Not Given] | lemon-dressing-41066r |
| rcp2230 | Lemon Drop Ice-cream | NA | NA | [lemonade, lemon juice, lemon rind, condensed milk, milk, lemon rind] | 10 mins | 0 mins | [Indian Ice Creams, Desserts for Entertaining, Indian Freezer] | 6Makes 6 servings (6serving ) | Indian | Bursting with lemony zing, this Lemon Drop Ice-Cream is a unique treat because it combines tangy notes with a rich and milky taste. The tangy twist is brought about by combining the condensed milk with many citrusy ingredients like lemon juice, lemonade and lemon rind too. Using multiple lemon-based ingredients ensures that the citrus flavour is strongly felt in the ice-cream. And true to the effort, the Lemon Drop Ice-Cream does have an unmistakably refreshing citrus touch. This unusual ice-cream is a must-try recipe for this summer. | [Combine all the ingredients in a deep bowl and mix well., Pour the mixture into 2 aluminium trays, cover it with an aluminium foil and deep-freeze it for 2 hours or till semi-set., Pour the mixture into a mixer and blend till smooth., Transfer the mixture back into the same 2 aluminium containers. Cover with an aluminium foil and deep-freeze for approx. 8 to 10 hours or till set., Scoop and serve immediately garnished with lemon zest.] | [Energy, 289 cal, Protein, 7 g, Carbohydrates, 47.7 g, Fiber, 1.6 g, Fat, 7.7 g, Cholesterol, 2.7 mg, Sodium, 89.8 mg] | lemon-drop-ice-cream-2230r |
| rcp4728 | Lemon Fiesta | NA | NA | [lemon juice, grated lemon rind, lemon essence, lemon yellow colour, sugar, cornflour, butter, vanilla ice-cream, beaten whipped cream, lemon essence, lemon rind, mint sprigs] | 10 mins | 4 mins | [Indian Sundae, Children's Day, Valentines Day Indian recipes, Desserts for Entertaining, High Tea Party, Refrigerator, Quick Indian Sweets] | 4Makes 4 glasses | Indian | Creamy, tangy and chill, Lemon Fiesta has all that it takes to send a refreshing twang down your spine on a tiring summer’s day! Ice-cream softened with whipped cream and pepped up with lemon rind and lemon essence is served atop a tongue-tingling lemon sauce, with a simple yet suitable garnish of mint leaves. Indeed, the Lemon Fiesta is a dessert that rejuvenates your mind and body. | [Combine the sugar and ½ cup of water in a broad non-stick pan and cook on a medium flame for 2 minutes, while stirring occasionally., Combine the cornflour and 2 tbsp of water in a small bowl and mix well till the cornflour dissolves completely. Add it to the pan, mix well and cook on a medium flame for 2 minutes or till the sauce thickens to a coating consistency, while stirring continuously., Remove from the flame, add the butter and mix well., Allow the mixture to cool slightly, add the lemon juice, lemon rind, lemon essence and lemon yellow colour and mix well. Keep aside., Combine the vanilla ice-cream, beaten whipped cream, lemon essence and lemon rind in a deep bowl and fold gently., Fill the mixture into a piping bag fitted with a star nozzle., Pour 2 tbsp of the lemon sauce into a stemmed glass and pipe out ¼ of the ice-cream-whipped cream mixture over it., Repeat step 3 to make 3 more glasses and refrigerate for 1 hour., Serve chilled garnished with mint sprigs.] | [Energy, 298 cal, Protein, 3.3 g, Carbohydrates, 39.6 g, Fiber, 0.4 g, Fat, 14.1 g, Cholesterol, 1.9 mg, Sodium, 16.9 mg] | lemon-fiesta-4728r |
| rcp32403 | Lemon Glaze Icing | NA | NA | [lemon juice, icing sugar, lemon colour, lemon essence] | 2 mins | 0 mins | [Basic Indian Dessert Recipes] | Makes 0.50 cup (7 tbsp ) | Indian | Glaze icing is the simplest form of icing, but lends an attractive look to the product it is used to decorate! It is very handy, when you do not have enough time to perk up your cakes or cupcakes with chocolate or whipped cream. One thing to remember is that any glaze icing has to be used immediately on preparation, and has to be spread with a damp palette knife for a smooth texture. Here, we share how you can quickly prepare a Lemon Glaze Icing, which not only improves the appearance but also lends a tangy flavour to the end-product. | [Combine the lemon juice and 1½ tbsp of warm water in a small bowl, mix well and keep aside., Sieve the icing sugar in a deep bowl, gradually add the lemon juice-water mixture to it and mix very well till smooth., Add the lemon colour and lemon essence and mix well., Use immediately.] | [Energy, 124 cal, Protein, 0.1 g, Carbohydrates, 30.5 g, Fiber, 0.1 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 0.1 mg] | lemon-glaze-icing-32403r |
| rcp33966 | Lemon Grass and Coconut Soup ( Soups and Salads Recipe ) | NA | Veg | [lemon grass (hare chaiki patti), coconut milk, cornflour, slit green chilli, carrot, chopped spring onions whites, french beans, salt, chopped coriander (dhania), lemon] | 10 mins | 15 mins | [Thai Vegetarian Soups, Chunky Indian Soups, Quick Vegetarian Soups] | 4Makes 4 servings (4 serving ) | Indian | A thai soup that is par excellence! known as tom kha gai, this soup like other thai soups is traditionally served out of a soup tureen ensuring that the soup remains hot for long. It is a mildly-flavoured soup combining the creamy texture of coconut milk and the mild tanginess of lemon grass. If you are hosting an outdoor dinner, bring out the tureen and ladle out this delicious soup and serve with croutons - your family and friends will enjoy the experience. | [Grind the lemon grass with 2 tbsp of water and blend in amixer to make a juice. Strain the juice using a strainer and keep aside., Add the coconut milk and cornflour and mix well. Keep aside., Boil 1 cup of water in a eep non-stick pan and add green chillies, carrots, spring onions, french beans and salt, boil on a slow flame for 7 to 8 minutes or till the vegetables are tender., Add the coconut milk mixture and simmer for 4 to 5 minutes or till the soup thicken a little., Serve hot garnished with coriander and lemon wedges.] | [Energy, 408 cal, Protein, 4.7 g, Carbohydrates, 17.6 g, Fiber, 13 g, Fat, 35.6 g, Cholesterol, 0 mg, Vitamin A, 328.6 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.3 mg, Vitamin C, 6.3 mg, Folic Acid, 30.3 mcg, Calcium, 37.2 mg, Iron, 2.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 6.6 mg, Potassium, 69.6 mg, Zinc, 0.2 mg] | lemon-grass-and-coconut-soup--soups-and-salads-recipe--33966r |
| rcp40180 | Lemon Grass and Mint Tea | NA | NA | [chopped lemon grass (hare chai ki patti), mint leaves (phudina), crushed cardamom (elaichi), milk, tea powder (chai ki patti), sugar] | 5 mins | 7 mins | [Tea, Chai, High Tea Party, Healthy Indian Acidity recipes] | 3Makes 3 servings | Indian | Summer, winter or monsoon, this is one tea that is sure to pep you up even on the most trying days! The whiffs of lemongrass and mint that escape the kettle promise your taste buds an exciting time ahead, and you will surely not be let down by this spicy, milky tea, which is full of intense flavours and aromas. Make sure you have this refreshing Lemon Grass and Mint Tea fresh and hot, as reheating it will lead to a loss of flavour and sometimes even a little bitterness. The herby accents are best enjoyed fresh! Take a tea-break and also try other tea recipes like Ginger Cinnamon Tea or Tulsi Tea | [Boil 1 cup of water, add the mint leaves, lemon grass and cardamom, mix well and cook on a medium flame for 2 to 3 minutes., Add the milk, mix well and boil on a medium flame for 2 minutes, while stirring occasionally., Add the tea leaves and sugar, mix well and boil on a medium flame for 1 to 2 minutes. , while stirring occasionally., Serve immediately.] | [Energy, 124 cal, Protein, 2.9 g, Carbohydrates, 14.6 g, Fiber, 0 g, Fat, 4.4 g, Cholesterol, 10.7 mg, Sodium, 12.8 mg] | lemon-grass-and-mint-tea-40180r |
| rcp4988 | Lemon Grass Coconut Soup | Dinner | Veg | [coconut milk, water, green chillies, slit, ginger, sliced, lemon grass (hare chai ki patti) stalk, chopped, onion, sliced, mushrooms (khumbh), sliced, carrot, julienned, finely chopped spring onion greens, salt, chopped corriander (dhania), lemon wedges] | 10 mins. | 45 mins. | [Thai Vegetarian Soups, Dinner, Thick / Creamy Indian Soups, Western Party, Monsoon Soups] | 4Serves 4. | Indian | An aromatic, healthy and exotic soup - the perfect start to a meal. | [Combine all the ingredients for the stock in a pot and bring to a boil., Simmer for 20-30 minutes and strain. Discard the flavouring ingredients., Return to the pot and add the mushrooms, carrots, spring onions greens and salt and bring to a boil., Serve hot garnished with coriander leaves and lemon wedges.] | [Not Given] | lemon-grass-coconut-soup-4988r |
| rcp2852 | Lemon Grass Infusion Drink | NA | NA | [finely chopped lemon grass (hare chai ki patti), mint leaves (phudina), finely chopped, sugar, lemon juice, bottles lemonade, ice-cubes,, mint leaves (phudina), lemon slices] | 5 mins. | 10 mins. | [Indian Mocktails] | 5Makes 5 glasses. | Indian | There is nothing novel about the ingredients used in this drink. It is just a combination of hare chai ki patti, phudina and lemonade which makes a nice cool drink and complements the spicy chaats. I usually lay out a pitcher of this drink when I have parties. | [Combine the lemon grass, mint leaves and sugar with 2 cups of water in a pan and bring it to a boil., Remove from the fire, allow to cool and purée using a hand blender. Add the lemon juice and mix well. Strain through a muslin cloth to get an infusion., In each serving glass, put 2 to 3 ice-cubes and pour ¼ cup of the infusion., Top with the lemonade and garnish with mint leaves and a lemon slice., Repeat for the remaining infusion and lemonade to make 4 more glasses., Serve immediately.] | [Energy, 89 cal, Protein, 0.5 g, Carbohydrates, 21.7 g, Fiber, 0.5 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 0.5 mg] | lemon-grass-infusion-drink-2852r |
| rcp33771 | Lemon Grass Infusion Drink ( Diabetic Recipe ) | NA | NA | [chopped lemon grass, chopped mint leaves (phudina), sugar substitute, lemon juice, soda, ice-cubes] | 5 mins | 10 mins | [High Tea Party, Cocktail Party, Deep Pan, Indian Diabetic Drinks] | 4Makes 4 glasses | Indian | Frankly, there seems to be nothing novel about the ingredients used in this drink. It is just a traditional combination of hare chai ki patti, pudina and lemonade! But, simple as it sounds, this quick-fix drink is just the right beverage to complement a Thai meal. Relish this drink chilled, with lots of ice cubes. Aerated drinks (with sugar added) give you nothing but ugly calories, but this drink uses sugar-free soda and sugar substitutes, making it a much better choice for diabetics. | [Combine the lemon grass, mint leaves, sugar substitute and ½ cup of water in a deep pan, mix well and bring it to boil. Keep aside to cool., When cool, blend in a mixer till smooth, strain though a muslin cloth to get an infusion and keep aside., Add the sugar substitute and lemon juice and mix well. Divide it into 4 equal portions and keep aside., Place a few ice-cubes into 4 individual glasses and pour a portion of the prepared infusion in each glass., Pour a glass of the soda over it in each glass and mix gently., Serve immediately., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 13 cal, Protein, 0.5 g, Carbohydrates, 2.7 g, Fiber, 0.5 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 0.5 mg] | lemon-grass-infusion-drink--diabetic-recipe--33771r |
| rcp4989 | Lemon Grass Tea | NA | NA | [lemongrass (hare chai ki patti), mint leaves (pudina), tea powder (chai ki patti), jaggery (gur)] | 5 mins | 10 mins | [Tea, Chai, Low Cal Beverages, Healthy Drinks Hot Beverages] | 2Makes 2 servings | NA | lemon grass tea recipe | fresh lemongrass tea | lemongrass and mint tea | with 14 amazing images. You should definitely try our lemongrass tea. Detox with this healthy and weight loss lemon grass tea. Switch from tea and coffee for evenings and try the refreshing lemongrass and mint tea. The method for making lemon grass tea is very simple To proceed making the lemongrass and mint tea we have first washed and cut the lemon grass and mint leaves. Pour water in a pan and let it boil. Add lemon grass. Lemon grass is good for hair, skin and also has calming properties nd helps relieve insomnia and stress. Add mint leaves, helps in detoxification and cleansing. Further, add jaggery. You can also use honey or organic sugar instead of jaggery. Bring to boil. Lower the flame and let it reduce, it will help the flavors infuse and make our lemon grass tea more aromatic. Strain and serve fresh lemongrass tea hot. Lemon grass tea is very health friendly provided you use small amounts of jaggery. Consume this fresh lemongrass tea after a heavy meal which will help aid digestion. Enjoy lemon grass tea recipe | fresh lemongrass tea | lemongrass and mint tea | with detailed step by step photos. | [To make lemongrass tea, combine the lemon grass, mint leaves and jaggery with 5 cups of water in a pan and bring it to a boil., Lower the flame and simmer till it reduces to about 3 cups., Remove from the flame, add the tea powder, cover and allow it to infuse for a few minutes., Strain the lemongrass tea and serve hot.] | [Energy, 11 cal, Protein, 0.5 g, Carbohydrates, 2.3 g, Fiber, 0.5 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 0.5 mg] | lemon-grass-tea-4989r |
| rcp41722 | Lemon Green Beans with Sea Salt | Snacks | Veg | [french beans, salt, olive oil, lemon juice, sea salt, lemon zest] | 10 mins | 5 mins | [Quick Recipe, Non-stick Pan, Quick Healthy Recipes, Low Veg Glycemic Index, Healthy Quick Snack Ideas, Marathoners, Athletes, Triathlete Vegetables, Marathoners, Endurance Athletes, Triathlete Snacks] | 3Makes 3 servings | NA | Lemon Green Beans with Sea Salt is such a stunning way to enjoy French beans! Cooked in such a way that the vibrant green colour and juicy texture are retained, the beans are served with a sprinkling of sea salt and lemon zest, which give an awesome flavour. Be generous with the sea salt as it is very effective in enhancing the taste of the beans. The beans must be crunchy after cooking – if you cook them for too long, they will become soft and the colour will darken. You can also try other French Beans recipes like the Stir Fried French Beans and Garlic or Stir Fried French Beans with Kalonji . | [Heat enough water in a deep non-stick pan, add the salt and bring the water to boil, add the french beans and cook on medium flame for 3 to 4 minutes, while stirring occasionally., Transfer immediately to ice-cold water and keep it aside for 2 to 3 minutes., Strain the french beans and remove all the excess water., Transfer them on a dry muslin cloth and let them dry completely., Combine the french beans, olive oil and lemon juice in a deep bowl and toss them well., Serve immediately topped with sea salt and lemon zest.] | [Energy, 57 cal, Protein, 0.7 g, Carbohydrates, 2.2 g, Fiber, 0.8 g, Fat, 5.1 g, Cholesterol, 0 mg, Sodium, 518.6 mg] | lemon-green-beans-with-sea-salt-41722r |
| rcp2232 | Lemon Ice- Cream | NA | NA | [lemon juice, lemon rind, whipping cream (unwhipped), milk, castor sugar] | 15 mins | 0 mins | [Indian Ice Creams, Mother's Day, Thanksgiving, Desserts for Entertaining, Indian Birthday Party, Western Party] | 6Makes 6 servings | Indian | Love tanginess? Love creaminess too? Well, this Lemon Ice-Cream caters to both camps! With an awesome creaminess that is characteristic of good ice-creams and a refreshing tang derived from lemon, this fabulous ice-cream is sure to shake awake your senses! Interestingly, because this ice-cream uses a combination of cold milk and whipping cream, it does not even require any cooking. Just mix, beat and freeze – as simple as that! You can also try other fruit-based ice-creams like Avocado Ice Cream , which is even more creamier because of the naturally creamy texture of avocado. | [Combine all the ingredients in a deep bowl, mix well and beat it using an electric beater on a medium speed for 8 to 10 minutes, or till stiff., Pour the mixture into an aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set., Scoop and serve immediately.] | [Energy, 163 cal, Protein, 0.8 g, Carbohydrates, 18.6 g, Fiber, 0.1 g, Fat, 9.2 g, Cholesterol, 1.3 mg, Sodium, 13.3 mg] | lemon-ice--cream-2232r |
| rcp41857 | Lemon Ice- Cream Soda | NA | NA | [lemon juice, powdered sugar, soda, vanilla ice-cream] | 21 mins | 4 mins | [Mother's Day, Western Party, Kitty Party Drinks, Mocktails] | 20Makes 20 servings | NA | On a hot, really sweltering day, there are two temptations that one cannot resist – one is the all-time favourite ice-cream, and the other is a tingling lemon soda. Let’s bring both together and create something that you will want to try immediately! Lemon Ice-Cream Soda combines the cool lusciousness of ice-cream with the peppy flavour of lemon, to give you an instant refresher. Make sure the soda is super chilled so that the ice-cream soda remains chill after mixing. Serve it immediately after preparation, when the soda’s fizz is in full blast. A sip is all you need to energize your senses! You cam also try Orange Soda with Vanilla Ice- Cream Orange Soda with Vanilla Ice- Cream or Chocolate Soda . | [Combine the lemon juice, sugar and soda in a deep bowl and mix well. Keep aside., Put one scoop of the ice-cream into a serving glass., Pour ½ cup of the prepared lemon soda mixture in the glass., Repeat step 2 and 3 to make 3 more glasses, Serve immediately.] | [Energy, 45 cal, Protein, 0.6 g, Carbohydrates, 7.8 g, Fiber, 0 g, Fat, 1.2 g, Cholesterol, 0 mg, Vitamin A, 0 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 0.9 mg, Folic Acid, 0 mcg, Calcium, 29.1 mg, Iron, 0 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1 mg, Potassium, 6.1 mg, Zinc, 0 mg] | lemon-ice--cream-soda-41857r |
| rcp35862 | Lemon Mousse ( Mousses Recipe) | NA | NA | [lemon, lemon rind, lemon juice, lemon essence, powdered sugar, beaten whipped cream, milk, lemon juice, paneer (cottage cheese), milk, unbeaten whipped cream, lemon, mint sprigs, lemon wedges] | 5 mins | 10 mins | [French Desserts, Mousse, No Bake Desserts, Desserts for Entertaining, Indian Birthday Party] | 4Makes 4 servings | Indian | A delight that melts in your mouth and leaves an indelible mark of joy! this mousse is as light and soft as a soufflé, and has been made with paneer—an ingredient that you might not have thought of making mousses with before! the sharp lemon accent is the highlight of this recipe, both visually and taste-wise—and so, the use of lemon essence is very essential. The only thing you need to take care of is the balancing of sugar and lemon juice. | [Bring the milk to boil in a deep pan, When the milk starts boiling, remove form the flame , add the lemon juice and wait for 2 minutes., Stir once and again wait for 2 minutes or till the milk is completely curdled. Strain it with the help of a strainer and squeeze out all the excess water from the paneer., Keep aside and use as required., Combine the lemon yellow colour, lemon rind, lemon juice, lemon essence, sugar and the prepared paste in a bowl and mix gently., Add the whipped cream and fold gently., Pour equal quantities of the mixture into 4 individual bowls / glasses and refrigerate for 2 to 3 hours or till the mousse sets., Garnish it with lemon drops, mint sprigs and lemon wedges., Serve chilled.] | [Energy, 379 cal, Protein, 9.5 g, Carbohydrates, 29.4 g, Fiber, 0.5 g, Fat, 21.3 g, Cholesterol, 24 mg, Sodium, 38.6 mg] | lemon-mousse--mousses-recipe-35862r |
| rcp502 | Lemon Peppermint and Soda Drink | NA | Veg | [lemon juice, peppermint essence, soda, sugar syrup, green colour] | 5 mins | 0 mins | [Indian Mocktails, No Cooking Veg Indian, Cocktail Party, Kids After School] | 2Makes 2 glasses | Indian | If you pause for a moment and try to list out the flavours that tend to instantly refresh, lemon and mint are most likely to feature at the top. The Lemon Peppermint and Soda Drink brings these two zesty flavours together, making them even more effective by introducing the tingling sensation of soda. Make sure the soda is real chill as this drink has to be served immediately. When kids come home hungry serve this drink with some filling snacks to refresh them and keep them going till the meal time. | [Combine all the ingredients in a deep bowl and mix well., Pour the drink into 2 individual glasses and serve immediately.] | [Energy, 202 cal, Protein, 0.1 g, Carbohydrates, 50.8 g, Fiber, 0.1 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 10.1 mg] | lemon-peppermint-and-soda-drink-502r |
| rcp4210 | Lemon Phudina Paani | NA | NA | [lemon juice, mint leaves (phudina), cumin seeds (jeera) powder, salt] | 10 mins | 0 mins | [Healthy Indian Recipes, Indian Drinks / Sharbats, Mixer, Healthy Indian Drinks and Juices, Typhoid, Indian Home Remedies Diarrhoea, Fresh Juices] | 2Makes 2 glasses | Indian | You know how bad diarrhea can be. You are exhausted and know you have to top up on fluids, but your taste buds feel dead and you don’t really feel up to drinking anything. Here is a refreshing drink that can get you out of this terrible situation! Lemon Phudina Paani, with the tanginess of lemon and peppy flavours of jeera and mint also pools in the medicinal benefits of these ingredients, helping to kill the bacteria responsible for diarrhea. Have it thrice a day to curtail Diarrhoea and hydrate your body too. | [Combine the mint leaves, lemon juice and approx. 2 tbsp of water in a mixer and blend till smooth., Transfer into a bowl, add 2 cups of water, cumin seeds powder and salt and mix well., Pour equal quantities of the drink into 2 individual glasses., Serve immediately.] | [Energy, 10 cal, Protein, 0.3 g, Carbohydrates, 1.8 g, Fiber, 0.4 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 0.3 mg] | lemon-phudina-paani-4210r |
| rcp3399 | Lemon Pickle, Nimbu ka Achar, Zero Oil Pickle | NA | NA | [lemon, turmeric powder (haldi), salt, asafoetida (hing), chilli powder] | 2 mins | 3 mins | [Maharashtrian, Maharashtrian Chutneys, Maharashtrian Pickles, Pickles / Achar, Indian Party] | 1Makes 0.75 cup | Maharashtrian | lemon pickle recipe | zero oil nimbu ka achar | no oil lemon pickle | zero oil pickle | instant lemon pickle without oil | with 22 amazing images. lemon pickle recipe | zero oil nimbu ka achar | no oil lemon pickle | zero oil pickle | instant lemon pickle without oil is a quick pickle that can complete most Indian meals. Learn how to make zero oil nimbu ka achar. To make spicy lemon pickle, boil 2 cups of water in a sauce pan and add the lemons to boiling water. Cover with a lid and keep aside for 5 minutes. Remove the lemons from the water and dry them on a kitchen towel or a muslin cloth. Cut the lemon in quarters, the turmeric powder and salt and mix well. Cover with a lid and keep aside for 10 minutes. Add the asafoetida and chilli powder and mix well. Serve immediately or store refrigerated and use as required. Lemon pickle is one of the best pickles ever produced. Its hotness and sharpness complements most Indian recipes. This simple instant lemon pickle without oil is devised for all those who love lemon pickles, but do not have the patience to wait till the pickle matures in the sun. Lemons combined with salt, chilli and asafoetida make this spicy enough to tickle your taste buds. In this no oil lemon pickle, placing the lemons in boiling water for 5 minutes makes the lemons soft – just perfect for the pickle. Enjoy this pickle with with rotis or rice of your choice. This zero oil nimbu ka achar is quick, completely oil-free and absolutely traditional in taste. Of course, there is little salt in this pickle, but it is a wise pick as compared other oil and sugar laden pickles. Tips for zero oil lemon pickle. 1. Cover with a lid for 5 minutes. The lemons will become soft. Don't let it sit for a long time as this will make your achar very mushy. 2. You can double the quantity of lemons if you want to make more achar. Your time in water will remain 5 minutes but you need to increase the spices. 3. Remove the cooked hot lemons from the pan and dry them. This will prevent the achar from getting fungus during storage. 4. We will be using unripe green lemons which you get in the market. They are a bit firmer and do well for making achar. The yellow lemons get very soft on cooking. 5. Store in fridge for upto 15 days. Remember to cling wrap the achar. Prefer to use a glass jar for storing lemon pickle. Enjoy lemon pickle recipe | zero oil nimbu ka achar | no oil lemon pickle | zero oil pickle | instant lemon pickle without oil | with step by step photos. | [To make lemon pickle, boil 2 cups of water in a sauce pan and add the lemons to boiling water. Cover with a lid and keep aside for 5 minutes., Remove the lemons from the water and dry them on a kitchen towel or a muslin cloth., Cut the lemon in quarters, the turmeric powder and salt and mix well. Cover with a lid and keep aside for 10 minutes., Add the asafoetida and chilli powder and mix well., Serve the lemon pickle immediately or store refrigerated and use as required., Store in the fridge for upto 15 days. Remember to cling wrap the achar.] | [Energy, 51 cal, Protein, 0.9 g, Carbohydrates, 10 g, Fiber, 1.5 g, Fat, 0.8 g, Cholesterol, 0 mg, Sodium, 1.8 mg] | lemon-pickle-nimbu-ka-achar-zero-oil-pickle-3399r |
| rcp4721 | Lemon Pie on Chocolate Crust | NA | NA | [corn flakes, raisins (kismis), chopped chocolate, agar-agar, water, lemon rind, lemon juice, vanilla essence, condensed milk, yellow colour, cream, whipped cream, lemon slices, mint sprigs] | 7 to 8 mins. | 10 mins. | [Pies / Tarts, Chocolate Dessert, Christmas, Desserts for Entertaining, High Tea Party, Refrigerator, Quick Indian Sweets] | 6Serves 6. | Indian | Light and fluffy lemon pie is set on a crunchy chocolate crust. Garnish this pie with layer of sweetened cream and a slice of lemon for an added effect. | [Lightly toast the cornflakes and crush. Add the almonds and raisins and keep aside., Melt the chocolate in a pan over a slow flame till it resembles a sauce., Add this to the toasted cornflakes mixture and mix well., Pour this into a 150 mm. (6") diameter loose bottomed pie-dish., Level the crust using the back of a katori., Refrigerate till it sets., Whisk the cream in a bowl till soft peaks form and keep aside., Combine the agar-agar and water in a pan and melt over a slow flame till it is smooth., In a bowl, mix together the lemon rind, lemon juice, vanilla essence, condensed milk and colour and mix well., Slowly add the warm agar agar solution, mixing well so that it does not form lumps., Add the fresh cream and fold lightly into this mixture., Pour into the set chocolate crust and refrigerate for at least an hour., Garnish with swirls of whipped cream, lemon slices and mint leaves and serve chilled.] | [Energy, 347 cal, Protein, 6.1 g, Carbohydrates, 31.9 g, Fiber, 0.3 g, Fat, 26 g, Cholesterol, 0 mg, Sodium, 106.5 mg] | lemon-pie-on-chocolate-crust-4721r |
| rcp32891 | Lemon Rice ( South Indian Recipes ) | Dinner | NA | [lemon juice, cooked rice (chawal), oil, mustard seeds ( rai / sarson), urad dal (split black lentils), chana dal (split bengal gram), curry leaves (kadi patta), grated ginger (adrak), whole dry kashmiri red chillies, turmeric powder (haldi), salt] | 15 mins | 5 mins | [South Indian Rice, Onam recipes, Kerala Onam Sadya, Mother's Day, Non-stick Pan, South Indian Dinner, Biryani Recipes for Indian Dinner, Rice Pulao] | 4Makes 4 servings (4serving ) | Kerala | lemon rice recipe | South Indian lemon rice | chitranna rice | with 22 amazing images. lemon rice recipe is a popular South Indian rice. lemon rice has a nice sour lemon taste. This is a easy and quick lemon rice recipe made with basic ingredients like lemon juice, boiled rice and Indian spices. Popular South Indian breakfast often is lemon rice also called chitranna rice often made with leftover rice. Rice is the much-loved staple food of South Indians. The day begins and ends with steaming hot rice, which is enjoyed in different ways. In a traditional meal, the rice is relished with soupy rasam or spicy sambhar. Or, the rice is mixed with tempering and flavouring ingredients to make delectable preparations like Tamarind Rice Peanut Rice or Lemon Rice. Such one-dish rice meals like lemon rice are called as variety rice, mixed rice or rice bhaat in South India. They make a convenient meal on a busy day, and are just perfect to carry in the lunch dabba as they taste awesome even after a couple of hours. Notes and tips on making lemon rice recipe. 1. Washing helps in removing excess starch from the rice which eventually results into non-sticky grains. Most commonly short-grained rice are used to make South Indian lemon rice but, you can make use of any variety of rice. We suggest not to use Basmati rice. 2. Mix gently and cook on a medium flame for 1 to 2 minutes, while stirring continuously. 3. In fact, best results are achieved by using leftover rice as they barely have any moisture. To make South Indian lemon rice healthier, replace cooked rice with brown rice. See our healthy South Indian lemon rice recipe for details. If you want to make chitranna rice in a microwave, then see our how to make lemon rice in a microwave. Here is an authentic recipe for lemon rice, a traditional rice dish with a refreshing citrusy flavour. It is also made as part of the many-course traditional South Indian meal. Check out our article on how to serve a traditional South Indian meal. Enjoy how to make lemon rice recipe | South Indian lemon rice | chitranna rice | with detailed step by step photos and video. | [To make the lemon rice, heat the oil in a broad non-stick pan and add the mustard seeds., When the seeds crackle, add the urad dal, chana dal, and curry leaves and sauté on a medium flame for 1 minute., Add the ginger, red chillies and sauté on a medium flame for 30 seconds., Add the turmeric powder and rice, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Add the lemon juice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve the lemon rice hot.] | [Energy, 175 cal, Protein, 2.6 g, Carbohydrates, 26.7 g, Fiber, 1.7 g, Fat, 6.4 g, Cholesterol, 0 mg, Sodium, 3.5 mg] | lemon-rice--south-indian-recipes--32891r |
| rcp35109 | Lemon Rice Recipe ( Microwave) | NA | Veg | [lemon juice, cooked rice, ghee, oil, urad dal (split black lentils), mustard seeds ( rai / sarson), asafoetida (hing), chopped curry leaves (kadi patta), chopped green chillies, turmeric powder (haldi), salt, chopped coriander (dhania)] | 5 mins | 4 mins | [Traditional Indian Rice Recipes, Quick South Indian, Maharashtrian Rice Recipes, Microwave, Quick Vegetarian Rice, khichdi Recipes, Senior Citizen, Indian Travel Food Rice, Biryani, Pulao, Senior Citizen Easy to Chew] | 4Makes 4 servings | Maharashtrian | Lemon Rice is an all-time favourite rice preparation in South India, where it is made on a regular basis for lunch or dinner, offered as prasad to devotees at temples, served as part of a wedding spread, and carried frequently in the dabba to work or school. With a holistic flavour that combines spice and tang, this rice does not need any complex accompaniments – just a papad or some crispy potato wafers would do! | [Combine the ghee and oil in a microwave-safe bowl and microwave on high for 30 seconds., Add the urad dal, mustard seeds and asafetida, mix well and microwave on high for 1 minute., Add the curry leaves, green chillies and turmeric powder, mix well and microwave on high for 1 minute., Add the rice, lemon juice, salt along with 1½ tbsp of water, mix well and microwave on high for 2 minutes., Serve immediately garnished with coriander., Sprinkle a little water at step 4, if the rice becomes dry.] | [Energy, 136 cal, Protein, 2.1 g, Carbohydrates, 21.4 g, Fiber, 1.3 g, Fat, 4.6 g, Cholesterol, 0 mg, Sodium, 2.4 mg] | lemon-rice-recipe--microwave-35109r |
| rcp2342 | Lemon Sauce For Desserts and Icings | NA | NA | [lemon, sugar, cornflour, lemon, lemon] | 5 mins | 5 mins | [Indian Dips / Sauces, Basic Indian Dessert Recipes, Quick Indian Dips, Gravies & Sauces] | 1Makes 1 cup (14 tbsp ) | Indian | Lemon Sauce is always a great addition to desserts like mousses, ice-creams and pastries, because it not only gives a refreshingly tangy flavour but also lends a beautifully bright hue and fresh aroma to the recipe. Made with a combination of lemon juice and lemon rind, this Lemon Sauce for Desserts and Icings is really easy to prepare and has a fabulous flavour too. If you love the zesty tang of lemon, try recipes like the Lemon Mousse and Lemon Ice- Cream too. | [Combine all the ingredients with 1 cup of water in a broad non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring continuously., Cool completely and use as required.] | [Energy, 20 cal, Protein, 0.1 g, Carbohydrates, 4.6 g, Fiber, 0.2 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 0.1 mg] | lemon-sauce-for-desserts-and-icings-2342r |
| rcp41137 | Lemon Soufflé with Chocolate Boondi and Peaches | NA | NA | [curds (dahi), cream, sugar, vanilla essence, lemon juice, lemon, gelatin sheets, sweet boondi, melted dark chocolate, sugar] | 10 mins | 12 mins | [Souffle, Raksha - Bandhan, Christmas, Thanksgiving, Desserts for Entertaining, Western Party, Refrigerator] | 6Makes 6 servings | NA | A creamy, lemony, wobbly soufflé , served with stewed peaches and a unique chocolate boondi, this dessert is so awesome that your guests will be talking about it for days to come. Actually, it is the chocolate boondi that makes it so special, because it is so innovative. The chocolate boondi is made by mixing sweet boondi with melted dark chocolate. To get it right, make sure the chocolate is warm and not hot, otherwise it will make the boondi soft and soggy. The crisp, chocolaty boondi is a wonderful contrast to the tangy lemon soufflé, in both colour and flavour – this makes it a perfect garnish! The peaches, cooked with sugar and water, are also a wonderful addition to this dessert, with their soft texture, lilting aroma and pleasing flavour. Preparing the lemon soufflé is a quick job, but needs a bit of deft handwork. Enjoy the Lemon Soufflé with Chocolate Boondi and Peaches chilled. | [Beat the curd in a deep bowl using a whisk till no lumps remain., Add the fresh cream, ½ cup of sugar, vanilla essence, lemon juice and lemon rind and mix well using a whisk. Keep aside., Cut the gelatin into a 25mm. (1”) strips. Combine the gelatin strips and ¼ cup of water in a broad non-stick pan, mix well and keep aside for 3 to 5 minutes or till it softnes., Meanwhile, combine the sweet boondi and dark chocolate in a deep bowl, mix well and keep aside., Discard approx. 2 tbsp of water from the gelatin-water mixture. Switch on the flame, mix well and cook on a slow flame for 2 minutes, while stirring continuously., Switch off the flame, add 2 tbsp of the curd-fresh cream mixture to the gelatin and mix well., Put the gelatin-curd mixture to the curd-fresh cream mixture and mix vigorously with the help of a whisk., Transfer the mixture into a glass serving bowl and keep aside to refrigerate for atleast 1 hour., Combine the peaches and enough hot water in a deep bowl and keep aside for 15 minutes., Peel the peaches using you hands or a sharp knife and slice them., Combine the sliced peaches along with the seeds and 2 tbsp of sugar in a broad non-stick pan, mix well and cook on a medium flame for 5 to 10 minutes, while stirring occasionally., Discard the seeds and keep aside to cool completely., After 1 hour when the soufflé is set, arrange the cooked sliced peaches on the circumference of the soufflé, place the chocolate boondi in the centre and spread it evenly., Serve chilled.] | [Not Given] | lemon-soufflé-with-chocolate-boondi-and-peaches-41137r |
| rcp41706 | Lemon Tea, Honey Lemon Tea | NA | NA | [lemon juice, tea powder, honey] | 2 mins | 4 mins | [Tea, Chai, Monsoon, High Tea Party, Pan] | 3Makes 3 cups | NA | A cup of Lemon Tea is just what you need to shoo away the gloom! With a refreshingly tangy taste tinged by the exotic sweetness of honey, this tea is sure to rejuvenate your senses and make you feel fresh as a daisy. Enjoy it in the company of friends, and watch the effect double. You can also try other recipes like the Tulsi Tea and Fresh Herbal Tea . | [Boil 3 cups of water in a deep saucepan., Add the tea powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Strain the mixture immediately using a strainer and discard the tea powder., Add the lemon juice and honey and mix well., Pour equal quantities of the tea into 3 individual cups and serve immediately.] | [Energy, 24 cal, Protein, 0.1 g, Carbohydrates, 6.2 g, Fiber, 0.1 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 0.4 mg] | lemon-tea-honey-lemon-tea-41706r |
| rcp41327 | Lemongrass and Ginger Drink | NA | NA | [chopped lemon grass (hare chai ki patti), mint leaves (phudina), chopped ginger (adrak), grated jaggery (gur), lemon juice] | 20 mins | 0 mins | [Indian Drinks / Sharbats] | 3Makes 3 glasses | Indian | A bunch of ingredients, reputed for their refreshing flavour and aroma, come together to make a really rejuvenating drink. The spiky taste of ginger, the mild tang of lemongrass and the herby touch of mint make this a treat for all your senses. The natural sweetness of jaggery is a great match for the other ingredients, and a dash of lemon juice helps to highlight all the other flavours. Enjoy the Lemongrass and Ginger Drink chilled. Do not let it stand for too long because it might get slightly bitter. Lemongrass also fits beautifully into other recipes like the Lemon Grass and Mint Tea , and Lemongrass and Coconut Soup . | [Combine the lemongrass, mint leaves and 2 cups of water in a deep bowl and keep aside for 30 minutes., Blend in a mixer along with all the remaining ingredients and 1 cup of water till smooth., Strain the mixture using a strainer., Refrigerate for atleast 1 hour., Pour equal quantities of the drink into 3 individual glasses and serve immediately.] | [Energy, 213 cal, Protein, 0.6 g, Carbohydrates, 52.3 g, Fiber, 0.4 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 1 mg] | lemongrass-and-ginger-drink-41327r |
| rcp501 | Lemongrass Iced Tea, Indian Style | NA | NA | [chopped lemon grass (hare chai ki patti), sugar, tea powder (chai ki patti), lemon slices, ice cubes] | 5 mins | 6 mins | [Tea, Chai, Indian Mocktails, Squash / Syrups, High Tea Party, Cocktail Party] | 2Makes 2 glasses | Indian | lemongrass iced tea recipe | Indian style lemongrass iced tea | hare chai ki patti iced tea | with 10 amazing images. lemongrass iced tea recipe is also called hare chai ki patti iced tea in India. Experience a burst of fresh flavours as you savour this refreshing lemongrass iced tea. While the flavour of lemongrass itself is very refreshing, it is heightened further by adding slices of lemon to the Indian style lemongrass iced tea. lemongrass iced tea is made with the most basic 4 ingredients which are lemongrass, sugar, tea powder and lemon slices. It is a super refreshing and delicious beverage. Add sugar, tea powder and lemongrass to water and brew it. Once, it cools down serve lemongrass iced tea with ice cubes and lemon slices. You can also use sugar syrup if you wish to and if you want hare chai ki patti iced tea to be strong increase the quantity of tea powder. Remember to cool the Indian style lemongrass iced tea completely before adding the ice-cubes and lemon slices, in order to get the right chillness and to prevent the lemon from getting bitter. The Indian style lemongrass iced tea , with its rejuvenating flavour, is the perfect drink to enjoy on a hot summer’s day. You can also refresh yourself with other nice coolers like the Fruity Iced Tea and Apple Tea. Learn to make lemongrass iced tea recipe | Indian style lemongrass iced tea | hare chai ki patti iced tea | with detailed step by step recipe photos below. | [To make lemongrass iced tea, combine 2 cups of water, sugar, lemon grass and tea powder in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally., Strain it using a strainer in a deep bowl. Cool completely., Just before serving, add 4 ice cubes and 2 lemon slices in 2 individual glasses and pour half of the lemon grass tea mixture into each glass, stir it and serve the lemongrass iced tea immediately.] | [Energy, 95 cal, Protein, 0.1 g, Carbohydrates, 23.7 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.2 mg] | lemongrass-iced-tea-indian-style-501r |
| rcp43083 | Lemongrass, Mint and Ginger Drink | NA | NA | [chopped lemon grass (hare chai ki patti), mint leaves (pudina), chopped ginger (adrak), lemon juice] | 5 mins | 5 mins | [Indian Drinks / Sharbats, Tea, Chai, Father's Day, High Tea Party, Healthy Drinks Hot Beverages, Birthday Party Drinks, Kitty Party Drinks, Mocktails] | 2Makes 2 big glasses | Indian | lemongrass, mint and ginger drink | detox lemongrass, mint and lemon water | lemongrass, ginger and lemon tea | with 14 amazing images. This detox lemongrass, mint and lemon water is refreshing beverage is a delightful blend of invigorating flavors and potential health benefits. Learn how to make lemongrass, mint and ginger drink | detox lemongrass, mint and lemon water | lemongrass, ginger and lemon tea | The lemongrass, mint, and ginger drink is a delightful and healthy detox beverage that offers a delicious way to hydrate and potentially reap the benefits of these powerful ingredients. Perfect for both hot and cold preferences, this lemongrass, ginger and lemon tea will tantalize your taste buds and leave you feeling renewed. This lemongrass, mint, and ginger drink is not only flavorful but the presence of Vitamin C and antioxidants from lemongrass and ginger can support a healthy immune system. detox lemongrass, mint and lemon water is a refreshing and aromatic beverage that combines the citrusy and herbal flavors of lemongrass and mint with the warm, spicy notes of ginger. pro tips to make lemongrass, mint and ginger drink: 1. You can also add little honey in the detox water to balance the flavours. 2. Muddling the ingredients in the mortar pestle releases the fresh flavours and aroma. 3. Use fresh lemongrass, mint leaves, ginger, and lemons for the best flavor and aroma. Fresh ingredients will also provide more nutrients and antioxidants. Enjoy lemongrass, mint and ginger drink | detox lemongrass, mint and lemon water | lemongrass, ginger and lemon tea | with detailed step by step photos. | [To make lemongrass, mint and ginger drink, in a mortar pestle, add lemongrass, mint leaves and ginger., Pound it well for 2 minutes until its coarsely crushed., Boil 3 cups of water in a deep pan, add the coarsely crushed mixture and bring it to a boil on a medium flame for 5 minutes., Strain the lemongrass, mint and ginger drink and add lemon juice, mix well and serve it hot.] | [Energy, 4 cal, Protein, 0.1 g, Carbohydrates, 0.8 g, Fiber, 0.1 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.2 mg] | lemongrass-mint-and-ginger-drink-43083r |
| rcp2348 | Lemony Ice- Cream Drink, Lemonade Ice- Cream Drink | NA | NA | [lemonade, vanilla ice-cream] | 5 mins | 0 mins | [Indian Juices, Indian Mocktails, Children's Day, Cocktail Party, Mixer, Kitty Party Drinks, Mocktails] | 2Makes 2 glasses | Indian | Just two common ingredients are used to make this Lemony Ice-Cream Drink but the outcome is stunning, simply stunning! The combination of refreshing lemonade with luscious, vanilla-tinged ice-cream is simply awesome. It gives you a masterful blend of tang, tingle and taste! The Lemony Ice-Cream Drink will be frothy after blending and should be served immediately before the froth settles down, because the light, frothy mouth-feel is what makes this a winning drink. Try other vanilla ice-cream based drinks like the Coconut Vanilla Ice Cream Rose Cooler or the Chocolate Soda . | [Combine all the ingredients in a mixer and blend till smooth and frothy., Pour equal quantities of the drink into 2 individual glasses., Serve immediately.] | [Energy, 237 cal, Protein, 4.6 g, Carbohydrates, 38 g, Fiber, 3.4 g, Fat, 7.3 g, Cholesterol, 0 mg, Sodium, 4 mg] | lemony-ice--cream-drink-lemonade-ice--cream-drink-2348r |
| rcp40857 | Lemony Jaljeera, Lemon Jal Jeera | NA | NA | [lemon flavoured tang, jal jeera powder, cumin seeds (jeera) powder, salt] | 1 mins | 0 mins | [Indian Drinks / Sharbats, Indian Party] | 4Makes 4 glasses | Indian | Peppy jaljeera gets a tangy overtone in this refreshing drink! A quick fix of lemon-flavoured Tang enhanced with jaljeera and spice powders, the Lemony Jaljeera has a strong flavour and aroma, which really invigorate you. Enjoy it chilled. Serve as an appetizer with starters like Hara Bhara Kebabs , Paneer Tikki , Baked Vada Pav , Cheese and Carrot Rolls , Cheesy Corn and Pesto Mini Pizza and Papad Canapes . | [Combine all the ingredients along with 4 cups of cold water in a deep bowl and mix well., Pour equal quantities of the drink into 4 individual glasses and serve chilled.] | [Energy, 24 cal, Protein, 0 g, Carbohydrates, 26.4 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 193.8 mg] | lemony-jaljeera--lemon-jal-jeera-40857r |
| rcp6204 | Lemony Lettuce Drink, Lemony Lettuce and Apple Juice | NA | Veg | [chopped lettuce, apple cubes, orange segments, lemon juice, black salt (sanchal), crushed ice] | 10 mins | 0 mins | [No Cooking Veg Indian, Mixer, Juicer and Hopper, Healthy Heart Indian Drinks Beverages, low cholesterol Indian drinks, juices, Low Calorie Drinks, Fresh Juices] | 2Makes 2 small glasses | Indian | Lettuce is not just a salad food! Combined with lemon, this delightful juice is just the thing to revive you from that sinking feeling! Try this unusual combination of fruits and vegetables for some real health power with a vitamin C and calcium boost in a glass. There are many types of lettuce available. Dark green varieties lend a slightly bitter taste to juices, so use only the lighter green variety of lettuce. It is easier to juice firm leaves rather than softer leaves. A glass of Lemony Lettuce Drink with a healthy snack like Mini Jowar and Tomato Uttapa , Oats Moong Toast or Chola Dal Dhokla is a great way to start the day off on the right foot. | [Add the lettuce leaves, apple cubes and orange segments, a few at a time in the hopper., Add the lemon juice and black salt and mix well., Add some crushed ice in 2 individual glasses and pour equal quantities of the juice over it., Serve immediately., This recipe doesn’t turn out good in a juicer because the texture of ingredients like apple is very hard., This recipe makes use of unpeeled fruits and vegetables, hence take care to clean and wash them well before chopping, to get rid of dirt, germs and chemical residues.] | [Energy, 84 cal, Protein, 1.2 g, Carbohydrates, 18.2 g, Fiber, 3.5 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 44 mg] | lemony-lettuce-drink-lemony-lettuce-and-apple-juice-6204r |
| rcp41799 | Lemony Papaya Infused Water | NA | NA | [papaya cubes, lemon slices] | 5 mins | 0 mins | [Indian Beverages, Indian Drinks, Healthy Indian Drinks and Juices, Detox Water, Fruit Infused Water, Detox Water with Citrus Fruits] | 1Makes 1 servings | Indian | Sounds simple – just papaya cubes and lemon infused in a bottle of water, but your body is sure to receive a welcome boost from this zesty fluid. Sip on it whenever you are tired and feel your body freshen up. Since both papaya and lemon are good for your skin, the Lemony Papaya Infused Water also blesses you with a clear complexion. Make sure you remove the lemon slices after 2-3 hours, to prevent the detox drink from turning bitter. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the papaya and lemon in the pitcher along with water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The papaya can be discarded or more water with fresh lemon slices can be added to make more detox water. Do not use the papaya for more than twice. | [Put 5 papaya cubes, lemon slices and the remaining 3 papaya cubes in the infusing tube and close the lid., Fill the bottle with water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 2 to 3 hours., Once the water has been infused with the lemony flavour, discard both the lemon slices so that the infused water doesn’t turn too sour or bitter.] | [Not Given] | lemony-papaya-infused-water-41799r |
| rcp41900 | Lemony Quinoa and Baby Spinach Soup, Weight Loss Soup | NA | Veg | [vegetable stock, quinoa, lemon rind, chopped garlic (lehsun), baby spinach, chopped dill leaves, salt, lemon juice] | 10 mins | 16 mins | [Chunky Indian Soups, Non-stick Pan, Diabetic recipes, Healthy Veg Soups, High Fiber, Diabetic Soups, Iron Rich Indian Soups] | 4Makes 4 servings | Indian | lemony quinoa and baby spinach soup recipe | quinoa and dill soup | healthy Indian quinoa baby spinach soup | with 25 amazing images. lemony quinoa and baby spinach soup recipe | quinoa and dill soup | healthy Indian quinoa baby spinach soup is a healthy bowlful for a youthful you. Learn how to make quinoa and dill soup. To make lemony quinoa and baby spinach soup, combine the vegetable stock, quinoa, lemon rind and garlic in a deep non-stick pan, mix well and cook on a medium flame for 15 minutes, while stirring it occasionally. Add the spinach, dill, salt and pepper powder and mix well and cook on a medium flame for 1 minute, while it stirring occasionally. Switch off the flame add the lemon juice and mix well. Serve immediately. Every time hunger strikes, are you at a loss what to cook, which will satiate your tummy and please your taste buds but not add to your inches? The quinoa and dill soup is then a brilliant choice. A super healthy and tasty soup, this will be loved by all, but is especially apt for a weight-loss diet. A combination of perfectly-cooked spinach and dill, with a pleasant citrusy flavour, this healthy Indian quinoa baby spinach soup is amazing to have on a cool day in the winter or monsoon. The fibre in quinoa is known to be beneficial in managing blood sugar levels and thus a wise choice for diabetics. Moreover, the antioxidants in quinoa and dill leaves exhibit heartprotecting benefits. Lemony quinoa and baby spinach soup is also surprisingly easy and quick to make, if you have the vegetable stock ready on hand. You can also try other recipes with quinoa like the Quinoa with Roasted Vegetables and Tahini Dressing or Coconut Quinoa with Coconut Curry. Tips for lemony quinoa and baby spinach soup. 1. Dill leaves can be replaced with chopped coriander. 2. Serve this soup immediately to obtain maximum vitamin C as it is a volatile nutrient. Enjoy lemony quinoa and baby spinach soup recipe | quinoa and dill soup | healthy Indian quinoa baby spinach soup | with step by step photos. | [To make lemony quinoa and baby spinach soup, combine the vegetable stock, quinoa, lemon rind and garlic in a deep non-stick pan, mix well and cook on a medium flame for 15 minutes, while stirring it occasionally., Add the spinach, dill, salt and pepper powder and mix well and cook on a medium flame for 1 minute, while it stirring occasionally., Switch off the flame add the lemon juice and mix well., Serve the lemony quinoa and baby spinach soup immediately.] | [Energy, 115 cal, Protein, 4.5 g, Carbohydrates, 22.4 g, Fiber, 7 g, Fat, 1.8 g, Cholesterol, 0 mg, Sodium, 29.8 mg] | lemony-quinoa-and-baby-spinach-soup-weight-loss-soup-41900r |
| rcp4686 | Lemony Tomato, Orange and Carrot Juice | NA | Veg | [tomato cubes, carrot cubes, orange segments, lemon juice, salt freshly ground black pepper (kalimirch), powdered sugar] | 5 mins | 0 mins | [Indian Juices, Low Cal Beverages, No Cooking Veg Indian, Quick 3 Ingredients, Senior Citizen, low cholesterol Indian drinks, juices, Low Calorie Drinks] | 2Makes 2 small glasses | Indian | Brimming with antioxidants – vitamin A and C, this tangy drink gives you the resistance you need to fight the pollution, stress and infections that you face every day. A glassful of Lemony, Tomato, Orange and Carrot Juice for breakfast is also sure you wake up every cell in your body with its vibrant colour and flavour. The best part is that carrot mellows the tartness and tanginess of the citrus ingredients very well, making the drink very pleasant to taste. | [Add the tomato cubes, carrot cubes and orange segments a few at a time in the juicer., Add the lemon juice, salt, pepper and sugar and mix well., Pour equal quantities of the juice into 2 individual glasses., Serve immediately., This combination does not turn out well in a mixer because the texture of the ingredients are hard.] | [Energy, 49 cal, Protein, 1 g, Carbohydrates, 10.8 g, Fiber, 2.5 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 17.9 mg] | lemony-tomato-orange-and-carrot-juice-4686r |
| rcp4059 | Lemony Yoghurt Dressing | NA | NA | [grated lemon rind, thick low-fat curds (dahi), chopped basil, apple, salt] | 10 mins | 0 mins | [Indian Salad Dressings, different kinds of Indian chutney] | 1Makes 1 cup | Indian | Creamy low-fat curds pair remarkably well with the assertive flavours of basil, pepper, salt and lemon rind. This colourful dressing comes alive, thanks to grated apple and basil. To avoid the usual cholesterol from high-fat cream used in salad dressings, this recipe makes use of low-fat curds instead of cream. | [Combine all the ingredients in a deep bowl and mix well., Refrigerate for 2 hours and serve chilled tossed in a salad.] | [Not Given] | lemony-yoghurt-dressing-4059r |
| rcp4811 | Lemony Yoghurt Salad | NA | NA | [apple cubes, chopped celery, lettuce, corn flakes, curds (dahi), lemon, chopped basil, grated apples, salt black pepper (kalimirch) powder] | 10 mins. | Nil | [Jain Pickles / Chutneys / Raita / Salad, Pregnancy, Pregnancy Salads, Pregnancy Third Trimester Foods, Healthy Indian Salads with healthy dressing, Calcium Rich Salads & Raitas, Zero Oil Salads] | 4Serves 4. | Jain | Calcium laden lettuce and celery in a calcium rich curd dressing......... serves as a perfect accompaniment to any main course. | [Combine all the ingredients for the salad, except the corn flakes and mix well., Chill for at least 2 hours., Add the corn flakes and the dressing to the salad just before serving. Toss the salad and serve immediately.] | [Not Given] | lemony-yoghurt-salad-4811r |
| rcp3464 | Lemony Yogurt Vegetable and Fruit Salad | Snacks | NA | [iceberg lettuce, chopped celery, apple cubes, lemon rind, low-fat curds (dahi), chopped basil, grated apples, salt freshly ground black pepper (kalimirch)] | 10 mins | 0 mins | [Toss & Mix Salads (No cooking), Low Calorie Indian Salad, Indian Snacks using Fruits] | 4Makes 4 servings | Indian | Here is a refreshing salad, with a mind-blowing lemony flavour! Packed with vitamin C, calcium and fibre, the Lemony Yoghurt Vegetable and Fruit Salad is extremely healthy, nourishing and tasty. It overflows with the goodness of apples, lettuce and celery, and is served in a creamy and tangy basil-flavoured dressing that is enhanced with grated apple, which gives it a fabulous texture and flavour too. If you love this salad, you can have it daily with your meals! Try other diabetic friendly salads like Cherry Tomato and Fenugreek Salad and Orange Tabbouleh . | [Combine all the ingredients, along with the dressing, in a deep bowl and toss well., Serve immediately.] | [Vitamin A, 885.9 mcg, Vitamin C, 9.3 mg, Calcium, 92.4 mg, Iron, 2.9 mg, Folic Acid, 0 mcg, Fibre, 2.5 gm] | lemony-yogurt-vegetable-and-fruit-salad-3464r |
| rcp4813 | Lentil and Spinach Soup ( Calcium Rich) | NA | NA | [masoor (split red lentil) dal, chopped spinach (palak), garlic (lehsun) cloves, chopped onions, chopped tomatoes, low fat milk, chilli powder, olive oil, salt, whole wheat bread] | 10 mins | 15 mins | [Chunky Indian Soups, Indian Pressure Cooker, Pressure Cooker, Presssure Cooker Soups, Pregnancy, Vitamin A Rich, Beta Carotene, Retinol, Pregnancy Soups] | 4Makes 4 servings | Indian | lentil and spinach soup recipe | masoor dal palak soup | healthy masoor dal vegetable soup | with 25 amazing images. lentil and spinach soup is a vitamin A rich healthy Indian soup. Learn how to make masoor dal palak soup. lentil and spinach soup is a hearty and nutritious soup that combines the earthy flavors of masoor dal with the vibrant green goodness of spinach. This soup is typically made by cooking lentils, with a variety of vegetables, herbs, and spices, and then adding fresh spinach near the end of the cooking process. To make lentil and spinach soup in a pressure cooker add the tomatoes, masoor dal along with 2 cups of water, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Keep aside to cool. Once cooled, blend in a hand mixer to a smooth purée.Heat the olive oil in a deep pan. Add the garlic and onions and sautée for 2 minutes. Transfer the purée , add the spinach, milk, chilli powder, salt and 1 cup of water, mix well and bring to boil. Cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve lentil and spinach soup hot with whole wheat bread sticks. lentil and spinach soup is a popular choice for a healthy and filling lunch or dinner, especially during the colder months, and it can be enjoyed on its own or paired with a slice of crusty bread for a complete and satisfying meal. lentil and spinach soup is rich in vitamin C, vitamin A, folic acid, vitamin B1, calcium, Dietary fiber and protein. lentil and spinach soup can be enjoyed by diabetic, weight loss, pregnant women and heart patients. Pro tips for lentil and spinach soup. 1. In a pressure cooker put roughly chopped tomatoes. Tomatoes add a touch of acidity and brightness to the soup, cutting through the richness of lentils and balancing the earthy notes of spinach. Tomatoes are a Pregnant woman's friend and are rich in Folate or Folic Acid which helps your body to produce and maintain new cells, especially red blood cells. 2. Add masoor dal (split red lentil), washed and drained. Masoor dal cooks quickly and breaks down easily, contributing to a smooth and creamy texture in the soup, making it more enjoyable to eat. 1 cup of cooked Masoor dal gives 19 grams of protein. Being rich in phosphorus it works with calcium to build our bones. NOTE. When you soak 3/4th cup of masoor dal you will get 1 cup soaked masoor dal. That is what will be used in the recipe. 3. Once cooled, blend with a hand blender to a smooth purée. A hand blender is ideal for this recipe because it can easily handle larger volumes and blend directly in the pressure cooker, saving you from transferring ingredients. 4. Add finely chopped spinach (palak). Spinach cooks quickly and easily, making it a convenient addition to the soup. It can be incorporated just before serving to retain its fresh flavor and vibrant color. Spinach is one of the richest plant sources of iron and it should be part of a healthy diet for everyone. Enjoy lentil and spinach soup recipe | masoor dal palak soup | healthy masoor dal vegetable soup | with step by step photos. | [To make lentil and spinach soup in a pressure cooker add the tomatoes, masoor dal along with 2 cups of water, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid. Keep aside to cool., Once cooled, blend in a hand mixer to a smooth purée., Heat the olive oil in a deep pan. Add the garlic and onions and sautée for 2 minutes., Transfer the purée , add the spinach, milk, chilli powder, salt and 1 cup of water, mix well and bring to boil, Cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve lentil and spinach soup hot with whole wheat bread sticks.] | [Energy, 187 cal, Protein, 11.5 g, Carbohydrates, 28.3 g, Fiber, 5.5 g, Fat, 3 g, Cholesterol, 0 mg, Sodium, 33.5 mg] | lentil-and-spinach-soup--calcium-rich-4813r |
| rcp2949 | Lentil and Vegetable Broth | NA | NA | [yellow moong dal (split yellow gram), onions, tomatoes, chopped onion, shredded cabbage, chopped spinach (palak), tomato ketchup, tomato, oil, salt, black pepper (kalimirch) powder, grated processed cheese, spring onion greens] | 20 mins. | 20 mins. | [Indian Pressure Cooker, Non-stick Pan, Pregnancy, Pregnancy Iron Rich Indian Foods, Pregnancy Calcium Rich, Pregnancy Fiber Rich, Pregnancy Folic Acid Rich] | 4Serves 4. | Indian | This broth is a nutritious combination of dal and vegetables which is good for your first trimester. Tomatoes and spinach provide iron and folic acid which are essential during this trimester and cheese and lentils are a good source of protein. Being a mildly flavoured soup, it will stimulate your appetite if you're nauseous and will also nourish you. | [Cut the onions and tomatoes into big pieces., Add the moong dal and 4 cups of water and cook in a pressure cooker., When cooked, cool completely. Blend in a liquidiser and keep aside., Heat the oil and sauté the onion for 1 minute., Add the cabbage and spinach and sauté again for 1 minute., Add the stock and simmer for 10 minutes., Add the ketchup, chopped tomato, salt and pepper and bring to a boil., Serve hot with grated cheese and spring onion greens.] | [Not Given] | lentil-and-vegetable-broth-2949r |
| rcp43 | Lentil and Vegetable Broth, One Dish Meal | NA | Veg | [yellow moong dal (split yellow gram), chopped tomatoes, oil, shredded cabbage, chopped celery (ajmoda), chopped tomatoes, cooked rajma (kidney beans), cooked macaroni, salt, grated processed cheese, garlic bread] | 15 mins | 20 mins | [Chunky Indian Soups, One Dish Vegetarian Meals, Children's Day, Pressure Cooker, Kadai Veg, Quick Pressure Cooker, Kids Veg Pasta] | 4Makes 4 servings | Indian | Lentil and vegetable broth is the ideal way to start a hearty meal; alternatively it's so jam-packed with the goodness of vegetables that it could even serve as a whole meal by itself! Also try other satiating one dish meals like Burmese Khowsuey and Burrito Bowl . | [Combine the roughly chopped tomatoes, yellow moong dal and 3 cups of water in a pressure cooker, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Blend in a mixer to a smooth purée and then strain the mixture with help of a strainer. Keep aside., Heat the oil in a kadhai, add the cabbage and sauté on a medium flame for ½ minute., Add the celery, finely chopped tomatoes, mix well and cook on a medium flame for 1 minute., Add the prepared tomato-dal mixture, rajma, macaroni, salt and ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the pepper, mix well and cook on a medium flame for 1 minute., Garnish with grated cheese and serve hot with garlic bread.] | [Energy, 122 cal, Protein, 2.9 g, Carbohydrates, 9.9 g, Fiber, 2.2 g, Fat, 7.8 g, Cholesterol, 0 mg, Vitamin A, 390.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.4 mg, Vitamin C, 34.2 mg, Folic Acid, 27.1 mcg, Calcium, 74.1 mg, Iron, 1.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 10.3 mg, Potassium, 122.3 mg, Zinc, 0.4 mg] | lentil-and-vegetable-broth-one-dish-meal-43r |
| rcp5689 | Lentil, Tomato and Spinach Soup | NA | Veg | [masoor (split red lentil) dal, chopped tomatoes, chopped spinach (palak), butter, chopped onions, chopped garlic (lehsun), black peppercorns (kalimirch), salt, lemon juice] | 10 mins | 20 mins | [Indian Veg Recipes, Chunky Indian Soups, Thick / Creamy Indian Soups, Presssure Cooker Soups, Iron Rich Indian Soups, Easy, Simple Indian Soup] | 3Makes 3 servings | Indian | lentil tomato spinach soup recipe | masoor dal tomato spinach soup | healthy lentil Indian soup | with 20 images. lentil tomato spinach soup is great for healthy eyes and pregnancy. Learn to make masoor dal tomato spinach soup. Steaming hot and semi-spicy, this healthful and tasteful lentil tomato spinach soup is perfect to kindle your appetite! Spinach is one of the good sources of iron, but there is another good reason to have healthy lentil Indian soup. Both tomatoes and spinach are a good source of folic acid, which also plays an important role in improving hemoglobin levels in masoor dal tomato spinach soup. Tomatoes and Spinach are 2 sources of vitamin A in this lentil tomato spinach soup recipe. Masoor Dal, the base ingredient of this soup, is a protein boosting ingredient which works well with vitamin A to aid in clear vision Enjoy lentil tomato spinach soup recipe | masoor dal tomato spinach soup | healthy lentil Indian soup | with detailed step by step photos below. | [To make lentil, tomato and spinach soup, heat the butter in a pressure cooker, add the onions, garlic and peppercorns and sauté on a medium flame for 1 minute., Add the masoor dal, tomatoes, salt and 2 cups of water, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Allow the mixture to cool completely and blend in a mixer to a smooth purée., Transfer the purée into a deep non-stick pan, add the spinach and ½ cup of water, mix well and bring it to boil, while stirring occasionally., Remove the lentil, tomato and spinach soup from the flame, add the lemon juice and mix well., Serve the lentil, tomato and spinach soup hot.] | [Energy, 97 cal, Protein, 4.8 g, Carbohydrates, 14.7 g, Fiber, 3.7 g, Fat, 2.1 g, Cholesterol, 5 mg, Sodium, 41.8 mg] | lentil-tomato-and-spinach-soup-5689r |
| rcp33694 | Lettuce and Apple Salad | NA | NA | [lettuce, chopped apples, shredded cabbage, grated carrot, capsicum cubes, bean sprouts, lemon juice, chopped spring onion greens, salt, muskmelon (kharbooja) purée, roasted cumin seeds (jeera) , crushed, chopped coriander (dhania), salt] | 15 mins | 0 mins | [Indian Salads with dressing, Toss & Mix Salads (No cooking), Hypothyroidism Diet, Diabetic Salads, Weight Loss Hypothyroidism Diet, Diabetes Hypothyroidism Diet, Foods to cook in October] | 3Makes 3 servings | Indian | A salad with a twist, that’s what this is! Many tasty salads are not as healthy because they use fat-laden dressings. But, this innovative recipe uses a pulpy fruit like muskmelon as the dressing, together with peppy spices and herbs. A lively medley of veggies, fruits and bean sprouts matches the exoticness of the dressing, by contributing varied textures and flavours to the salad. Rich in fibre and iron from bean sprouts and antioxidants like vitamins A and C from the other veggies, this delicious Lettuce and Apple Salad is a tasty way to beat stress and fight harmful free radicals. This fibre-rich snack will keep you full for some time, and is ideal to have as a mid-meal snack. Check out our more than 300 Diabetic recipes and plan a delicious diabetic-friendly breakfast, lunch and dinner menu. **Disclaimer: It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu. | [Combine all the ingredients in a deep bowl, add the dressing and toss well., Serve immediately.] | [Energy, 40 cal, Protein, 1.7 g, Carbohydrates, 7.6 g, Fiber, 2.4 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 65.9 mg] | lettuce-and-apple-salad-33694r |
| rcp37227 | Lettuce and Apple Salad With Lemon Dressing | NA | NA | [lettuce, apple cubes, chopped celery, curds (dahi), chopped basil, apple, salt freshly ground black pepper powder, lemon] | 10 mins | 0 mins | [Western Party, Pregnancy, Pregnancy Salads] | 3Makes 3 servings | NA | Iron rich lettuce and celery teamed with crunchy apples to raise your haemoglobin levels. Being laced with a vitamin c rich lemony dressing it helps to enhance the absorption of iron further. | [Combine all the ingredients for the salad, except the corn flakes in a bowl and mix well., Refrigerate for at least 2 hours., Just before serving, add the dressing and toss well., Serve immediately topped with cornflakes.] | [Not Given] | lettuce-and-apple-salad-with-lemon-dressing-37227r |
| rcp5721 | Lettuce and Bean Salad | Lunch | Vegan | [iceberg lettuce, boiled rajma (kidney beans), boiled kabuli chana (white chick peas), chopped cucumber, chopped spring onions whites, chopped coriander (dhania), chopped mint leaves (phudina), chopped green chillies, cherry tomato halves, lemon juice, sea salt (khada namak)] | 20 mins | 0 mins | [Wholesome Salads (Salads that make a meal), Western Party, Healthy Indian Salads, Iron Rich Indian recipes, Healthy Indian Lunch Recipes, Vegan, Vitamin B1 Thiamine] | 2Makes 2 servings | Indian | lettuce and bean salad recipe | chana rajma salad | iron rich lettuce salad with rajma, kabuli chana | pregnancy salad, magnesium, phosphorus and zinc rich salad | with 18 images. lettuce and bean salad is a healthy and easy Indian salad to make. Learn how to make iron rich lettuce salad with rajma, kabuli chana. This iron-rich lettuce and bean salad features crisp lettuce and juicy cucumber combined with mealy kidney beans and sumptuous chickpeas, perked up with mint and coriander leaves, spring onion whites, etc. Lemon juice boosts the vitamin C content, which in turn ensures maximum absorption of iron. Tips for lettuce and bean salad. 1. Serve this salad immediately not only to retain the fresh textures, but also to avoid loss of vitamin C. 2. Rajma is rich in Potassium which is critical for those with high blood pressure as it lessens the impact of sodium. Eating rajma is good for diabetics due to being a fiber rich food. Enjoy lettuce and bean salad recipe | chana rajma salad | iron rich lettuce salad with rajma, kabuli chana | pregnancy salad, magnesium, phosphorus and zinc rich salad | with step by step photos. | [To make lettuce and bean salad, in a deep bowl put lettuce, rajma, kabuki chana, cucumber, spring onions, coriander, mint leaves, cherry tomatoes and green chillies., Cover with a cling wrap and chill in the fridge till you serve., Just before serving add lemon juice and sea salt., Toss well., Serve lettuce and bean salad immediately.] | [Energy, 188 cal, Protein, 10.8 g, Carbohydrates, 32.1 g, Fiber, 9.2 g, Fat, 1.8 g, Cholesterol, 0 mg, Sodium, 36.9 mg] | lettuce-and-bean-salad-5721r |
| rcp36097 | Lettuce and Bean Sprouts Salad in Lemon Dressing | NA | Veg | [iceberg lettuce, bean sprouts, tomato cubes, sliced spring onion greens, lemon juice, olive oil, salt] | 15 mins | 0 mins | [Indian Salads with dressing, Toss & Mix Salads (No cooking), No Cooking Veg Indian, Kids Weight Loss, Pregnancy, Diabetic recipes, Forever Young Diet, Anti Aging Indian Diet] | 3Makes 3 servings | Indian | lettuce and bean sprouts salad recipe | Indian style bean sprout salad in lemon dressing | healthy bean sprout recipe | lemony sprouts salad | lettuce and bean sprouts salad is a nourishing bowl which can be enjoyed as a part of a meal or in between meals. Learn how to make Indian style bean sprout salad in lemon dressing. To make lettuce and bean sprouts salad, combine bean sprouts, lettuce, tomatoes and spring onions. Make a dressing of lemon juice, olive oil, salt and pepper. Add the dressing to the veggies and toss well. Serve immediately. Your eyes are the windows through which you see the world, which makes it very important that they are sharp and clear! Healthy bean sprout salad is a scrumptious salad of vitamin A rich lettuce and tomatoes paired with moderately protein rich bean sprouts, which are excellent for clear vision. The tangy lemon dressing is also a storehouse of vitamin C, which improves the nutrient quotient of this salad. Enjoy the lemony sprouts salad as soon as it is prepared, to benefit the most from its nutrients, and to enjoy the crunchiest texture. Both vitamins A and C are also necessary to add a glow to skin by maintaining the health of the skin cells. They help build immunity and fight inflammation as well. This colourful lettuce and bean sprouts salad has a truly irresistible flavour which is sure to kindle your appetite. With 55 calories per serving this Indian style bean sprout salad in lemon dressing is a welcome addition for people of all ages, whether you are healthy or have common ailments like diabetes, heart disease, cancer, PCOS or weight loss. Tips for lettuce and bean sprouts salad. 1. Prefer to deseed the tomatoes or use cherry tomatoes. 2. Olive oil has been used in the recipe so that you benefit from its MUFA (mono unsaturated fatty acid) content. It is best for salads. So try and use it if it is easily available. 3. You can carry this salad to work. Carry the mixed veggies and dressing in a separate container and toss both together just before eating. Enjoy lettuce and bean sprouts salad recipe | Indian style bean sprout salad in lemon dressing | healthy bean sprout recipe | lemony sprouts salad | with recipe below. | [Combine all the ingredients in a deep bowl and mix well., Add the lemon dressing and toss well., Serve immediately.] | [Energy, 55 cal, Protein, 1.7 g, Carbohydrates, 4.4 g, Fiber, 1.3 g, Fat, 3.6 g, Cholesterol, 0 mg, Sodium, 20.1 mg] | lettuce-and-bean-sprouts-salad-in-lemon-dressing-36097r |
| rcp39641 | Lettuce and Cauliflower Soup | NA | Vegan | [iceberg lettuce, chopped cauliflower, olive oil oil, chopped onions, basic vegetable stock, salt, freshly ground black pepper (kalimirch)] | 10 mins | 18 mins | [Mixer, Deep Pan, Iron Rich Indian recipes, Healthy Indian Acidity recipes, Low Carb Diet, Indian Cancer Patients, Vegan] | 4Makes 4 servings | Indian | lettuce and cauliflower soup recipe | creamy cauliflower lettuce soup | low carb Indian lettuce cauliflower soup | with 25 amazing images. To make lettuce and cauliflower soup, you will need lettuce, cauliflower, onion, vegetable stock or water, salt, and pepper. Lettuce is an unexplored treasure! Not many know that it is a very good source of folic acid. Here is a creamy lettuce and cauliflower soup thickened using finely chopped cauliflower, which not only imparts a creamy texture but also balances the flavour of lettuce well. The use of cauliflower also does away with the use of milk in this lettuce and cauliflower soup recipe ! Chopped onions and pepper add to the flavour and aroma of this comforting and healthy lettuce and cauliflower soup. On a low carb Indian diet, then lettuce and cauliflower soup is a perfect choice with 7 grams of carb. Healthy lettuce and cauliflower soup has only 69 calories, zero cream or cornflour added to the recipe. pro tips for lettuce and cauliflower soup. 1. Add 3 cups basic vegetable stock or water. Vegetable stock adds exciting flavours and aroma to the dish it is added to. This healthy Indian vegetable stock is low in calories and good for weight loss. 2. You can add some garlic to the cauliflower lettuce soup recipe. 3. Add salt to taste. We added 1/4th tsp salt. If you are suffering from high blood pressure then reduce salt or avoid it. Enjoy lettuce and cauliflower soup recipe | creamy cauliflower lettuce soup | low carb Indian lettuce cauliflower soup | with step by step photos. | [To make lettuce and cauliflower soup, heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the lettuce and cauliflower and sauté on a medium flame for 2 minutes, Add 3 cups of vegetable stock or water and salt, mix well and cook on a medium flame for 10 minutes, while stirring occasionally., Allow the mixture to cool completely and blend in a mixer to a smooth purée., Transfer the purée into a deep non-stick pan, add the pepper powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve lettuce and cauliflower soup hot.] | [Energy, 69 cal, Protein, 3 g, Carbohydrates, 7.8 g, Fiber, 3 g, Fat, 2.9 g, Cholesterol, 0 mg, Sodium, 72.9 mg] | lettuce-and-cauliflower-soup-39641r |
| rcp33849 | Lettuce and Cucumber Soup ( Microwave Recipe ) | NA | Veg | [chopped lettuce, butter, cucumber slices, cornflour milk, fresh cream, salt] | 5 mins | 5 mins | [Microwave, Quick Vegetarian Soups] | 3Makes 3 servings | NA | Fine dining is not just about rich fare—it is about aesthetics, it is about waking one’s good senses. Here is a delicately-flavoured soup that will caress your taste buds and soothe you even on a warm summer’s day. Cucumber has a cooling effect that will help you beat the heat, while the lettuce-cucumber combo adds a dose of iron and vitamin c to your meal. The best part is that it takes only five minutes make. So, you can even make it just before the meal… no need to make it in advance and reheat later. | [Put the lettuce leaves in a microwave safe bowl and microwave on high for 1 minute. Keep aside., Put the butter in another microwave safe bowl and microwave on high for 15 seconds. Add the lettuce and cucumber, mix well and microwave on high for 2 minutes, stirring once in between after 1 minute. Keep aside to cool., Combine the lettuce, cucumber and 1 cup of cornflour mixture and blend in a mixer to a smooth purée., Transfer the purée to a bowl, add the cream, remaining ½ cup of cornflour mixture, salt and pepper, mix well and microwave on high for 2 minutes., Serve immediately.] | [Energy, 111 cal, Protein, 2.4 g, Carbohydrates, 10.2 g, Fiber, 2.2 g, Fat, 6.9 g, Cholesterol, 0 mg, Vitamin A, 717.9 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.3 mg, Vitamin C, 8.1 mg, Folic Acid, 29.4 mcg, Calcium, 51.6 mg, Iron, 2.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 71.8 mg, Potassium, 77.5 mg, Zinc, 0.3 mg] | lettuce-and-cucumber-soup--microwave-recipe--33849r |
| rcp33986 | Lettuce Crouton and Cheese Salad | Dinner | NA | [iceberg lettuce, toasted fried bread croutons, grated processed cheese, chopped spring onions whites greens, olive oil, vinegar, salt] | 10 mins | 0 mins | [Italian Salads, Indian Salads with dressing, Quick Indian Salads, Italian Party, Western Party, Indian Lunch Salads, Dinner Salad] | 4Makes 4 servings | Indian | lettuce croutons and cheese salad recipe | lettuce and cheese salad | croutons and cheese salad | with 17 amazing images. A freshly tossed lettuce, crouton and cheese salad can be really delicious and satisfying. Learn how to make lettuce croutons and cheese salad recipe | lettuce and cheese salad | croutons and cheese salad | What’s even more important is that it is simple to make. Crisp lettuce, soft grated cheese, toasted bread croutons, vinegar and virgin olive oil make all the difference. Enjoy lettuce croutons and cheese salad garnished with spring onions. lettuce and cheese salad is very light and you can have it as lunch or dinner. You can also see other salad recipes like Thai veg salad with peanut dressing and papaya cabbage and bean sprouts salad. Tips to make lettuce croutons and cheese salad: 1. Serve the salad immediately for the better taste. 2. Immerse the lettuce in ice cold water, this will make them crispy. 3. You can make the dressing in advance and toss it just before serving. Enjoy lettuce croutons and cheese salad recipe | lettuce and cheese salad | croutons and cheese salad | with detailed step by step images. | [To make lettuce crouton and cheese salad, place the lettuce in ice-cold water for 10 minutes and drain well. This will make them crisp., Just before serving, combine all the ingredients, add the dressing and toss well., Serve lettuce crouton and cheese salad immediately.] | [Energy, 139 cal, Protein, 2.9 g, Carbohydrates, 3.6 g, Fiber, 0.2 g, Fat, 12.6 g, Cholesterol, 0 mg, Vitamin A, 145 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 3.1 mg, Folic Acid, 0.9 mcg, Calcium, 84 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0.7 mg, Potassium, 17.5 mg, Zinc, 0 mg] | lettuce-crouton-and-cheese-salad-33986r |
| rcp4626 | Lettuce Soup, Healthy Indian Lettuce Soup | NA | NA | [chopped iceberg lettuce, butter, chopped onions, chopped celery (ajmoda), milk, water, salt, freshly ground black pepper (kalimirch)] | 10 mins | 15 mins | [Thick / Creamy Indian Soups, Jhat-Pat Soup, Non-stick Pan, Deep Pan, Healthy Indian Acidity recipes, B Vitamins, Preconception Indian Recipes] | 3Makes 3 servings | Indian | lettuce soup recipe | healthy Indian lettuce soup | hot or cold lettuce soup | folic acid, calcium and protein rich lettuce soup | with 20 amazing images. lettuce soup is an easy Indian soup to make at home. Learn to make folic acid, calcium and protein rich lettuce soup. This unusual yet delicious combination of lettuce and onions in lettuce soup is sure to become a firm favourite and help restore your B-complex vitamin levels as well. Though just pepped up with salt and pepper, it's sure to tingle your taste buds. Lettuce is an alkaline vegetable. If you don't like it in the form of salads, try your hand on this healthy Indian lettuce soup. With the use of very few ingredients, this easy-to-make soup is quite pleasing and satiating as well, thus helping to keep acidity at bay. Lettuce keeps heart healthy and manages diabetes. It is also rich in folic acid, a nutrient which a mother-to-be should start building the reserve of much before conception. healthy Indian lettuce soup tastes best served chill. The addition of celery to the lettuce soup enriches it in taste. Enjoy lettuce soup recipe | healthy Indian lettuce soup | hot or cold lettuce soup | folic acid, calcium and protein rich lettuce soup | | with step by step photos. | [To make lettuce soup, heat the butter in deep non- stick pan, add the onions and sauté on a medium flame for 2 minutes., Add the celery, lettuce leaves, water and milk., Cook on a medium flame for 7 minutes, while stirring occasionally., Cool slightly and blend in a mixer till smooth., Transfer the mixture in the same deep non-stick pan, add the salt and pepper powder and mix well. Cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve lettuce soup hot.] | [Energy, 131 cal, Protein, 6.8 g, Carbohydrates, 12.4 g, Fiber, 1.1 g, Fat, 5.9 g, Cholesterol, 14 mg, Sodium, 638.2 mg] | lettuce-soup-healthy-indian-lettuce-soup-4626r |
| rcp3533 | Lettuce, Bean Sprouts and Broccoli Salad | NA | Veg | [iceberg lettuce, bean sprouts, broccoli florets, celery (ajmoda), muskmelon (kharbooja), cumin seeds (jeera), chopped coriander (dhania), salt freshly ground black pepper powder] | 10 mins | 0 mins | [Healthy Indian Recipes, Indian Salads with dressing, Low Calorie Indian Salad, No Cooking Veg Indian, Antioxidant Rich Indian, Diabetic Salads, Acidity Salads] | 4Makes 4 servings | Indian | Earthy broccoli florets, iceberg lettuce and crispy celery stalks in combination with bean sprouts provide a wonderful array of flavours to delight the palate and also provide a wealth of nutrients. The puréed melon adds volume to the dressing making it creamier and of a coating consistency to flavour the vegetables and sprouts. Feel free to use any combination of vegetables that are handy. | [Blend the muskmelon to a smooth purée in a blender., Add the remaining ingredients and mix well. Refrigerate till required., Combine all the ingredients for the salad in a bowl and refrigerate., Just before serving, add the dressing and toss well., Serve immediately.] | [Energy, 19 cal, Protein, 1.3 g, Carbohydrates, 3.2 g, Fiber, 0.9 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 61.6 mg] | lettuce-bean-sprouts-and-broccoli-salad-3533r |
| rcp35906 | Lettuce, Corn and Tomato Salad | NA | NA | [iceberg lettuce, boiled yellow corn (makai ke dane), tomatoes, cucumber, basil, olive oil, lemon, powdered sugar, salt] | 20 mins | 0 mins | [Indian Salads with dressing, Quick Indian Salads, Wholesome Salads (Salads that make a meal)] | 4Makes 4 servings | Indian | Lettuce, corn and tomatoes are a great combination for a salad. Basil lends a very unique aroma and taste to this salad. The olive oil with lemon juice and a tinge of sugar makes it a perfect dressing. | [Combine all the ingredients in a deep bowl and refrigerate till chilled., Just before serving pour the dressing and toss gently., Serve immediately.] | [Energy, 92 cal, Protein, 0.8 g, Carbohydrates, 5.6 g, Fiber, 1.2 g, Fat, 7.6 g, Cholesterol, 0 mg, Vitamin A, 130.4 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 8.6 mg, Folic Acid, 10.4 mcg, Calcium, 14.7 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 4.7 mg, Potassium, 75.5 mg, Zinc, 0.1 mg] | lettuce-corn-and-tomato-salad-35906r |
| rcp3462 | Lettuce, Orange and Spinach Salad | NA | Veg | [iceberg lettuce, orange segments, chopped spinach (palak), bean sprouts, chopped spring onions, lemon juice, olive oil, salt freshly ground black pepper (kalimirch)] | 10 mins | 0 mins | [Indian Fruit Salad Recipes, Toss & Mix Salads (No cooking), Low Calorie Indian Salad, No Cooking Veg Indian, Deep Pan, Low Carb Diet, Pregnancy Fiber Rich] | 5Makes 5 servings | Indian | A colourful salad that's sure to appeal to your taste buds as well your eyes. This fibre rich salad will also add plenty of vitamin A, vitamin C, calcium and iron. Since vitamin C is a very volatile nutrient, it should be added just before serving, so do use freshly squeezed lemon juice. You can also add a dash of finely chopped garlic to this dressing if you like. Wash the spinach and lettuce in ice cold water to keep them crisp. Then dry them by placing them on a dry towel, so that they absorb the dressing well. | [Combine all the salad ingredients in a deep bowl and mix well., Add the dressing and toss well., Serve immediately.] | [Energy, 41 cal, Protein, 1.7 g, Carbohydrates, 6 g, Fiber, 1.3 g, Fat, 1.3 g, Cholesterol, 0 mg, Sodium, 29.1 mg] | lettuce-orange-and-spinach-salad-3462r |
| rcp4643 | Lettuce, Tomato and Cucumber Salad with Basil Dressing | NA | Veg | [iceberg lettuce, chopped tomatoes, chopped cucumber, blanched mushrooms (khumbh), capsicum cubes, chopped fresh basil leaves, crushed garlic (lehsun), lemon juice, olive oil, dry red chilli flakes (paprika), salt freshly ground black pepper (kalimirch)] | 10 mins | 0 mins | [Healthy Indian Recipes, Italian Salads, Light Salads, Quick Indian Salads, No Cooking Veg Indian, Healthy Indian Salads, Low Carb Diet] | 4Makes 4 servings | Indian | Vitamin C rich veggies like lettuce, capsicum,tomatoes and cucumber tossed together with an Italian basil dressing. But dress this salad just before serving to prevent the loss of vitamin C due to exposure of air. | [Combine all the ingredients along with the dressing in a bowl and toss well., Serve immediately.] | [Not Given] | lettuce-tomato-and-cucumber-salad-with-basil-dressing-4643r |
| rcp37908 | Lifafa Paneer Paratha | Dinner | Veg | [whole wheat flour (gehun ka atta), plain flour (maida), salt, oil, plain flour (maida), grated paneer (cottage cheese), chopped and blanched spinach (palak), diced mozzarella cheese, chopped onions, chopped green chillies, chopped coriander (dhania), salt, garam masala, chaat masala, plain flour (maida), butter] | 15 mins | 30 mins | [Punjabi roti recipes | Punjabi parathas, Breakfast Theplas, Parathas, One Dish Vegetarian Meals, One Meal Dinner, Parathas, Stuffed Veg Parathas, All-in-one Parathas] | 7Makes 7 parathas | Punjabi | palak paneer lifafa paratha | cheese palak paneer lifafa | paneer lifafa | with 33 amazing images. cheese palak paneer lifafa is a soft and scrumptuous paratha shaped like a lifafa or envelope to hold the tangy and peppy paneer stuffing. Learn how to make palak paneer lifafa paratha | cheese palak paneer lifafa | paneer lifafa | Lifafa literally means envelope or pocket. Basically, a roti folded into a lifafa or pocket shape with filling inside. Palak Paneer Lifafa Paratha is a paratha which is of envelope shape and stuffed with flavorful palak paneer and cheese filling. palak paneer lifafa paratha is very nutritious and wholesome. Filling seasoned with spices, palak, paneer and cheese, stuffed in the normal whole wheat roti dough sealed like an envelope and further cooked with butter till perfection. Serve the lifafa paneer paratha immediately on preparation with your favourite chutney, sauce or simply curd. In this lifafa paratha, we can stuff any normal filling because it is just a fold which describes this paratha. Tips to make palak paneer lifafa paratha: 1. Instead of diced mozzarella cheese you can use grated processed cheese. 2. Make sure to apply the plain flour mixture properly to seal the paratha. 3. You can use malai paneer to make this recipe more flavourful. Enjoy palak paneer lifafa paratha | cheese palak paneer lifafa | paneer lifafa | with detailed step by step photos. | [In a deep bowl, add whole wheat flour, plain flour, salt and approx. 1 cup of water and knead into a soft dough., Add oil and knead again and cover with a lid and keep aside., To make lifafa paneer paratha, in a small bowl add plain flour and approx. 5 tbsp of water and whisk well to make a thick paste. Keep aside., Divide the stuffing into 7 equal portions and keep aside., Divide the dough into 7 equal portions and roll each portion into a 225 mm. (9”) diameter circle using a little plain flour for rolling., Place a portion of the mixture in the centre and fold 2 opposite corners of the roti over the filling, overlapping them slightly. Now apply little prepared plain flour paste using a brush., Fold the remaining 2 sides of the roti to make an envelope., Heat a non-stick tava (griddle) and cook the paratha, using ½ tbsp of butter, till they are golden brown in colour from all the sides., Repeat steps 4 to 6 to make 6 more parathas., Serve the lifafa paneer paratha immediately.] | [Energy, 329 cal, Protein, 12.2 g, Carbohydrates, 33.3 g, Fiber, 2.6 g, Fat, 16.7 g, Cholesterol, 19.6 mg, Sodium, 189.9 mg] | lifafa-paneer-paratha-37908r |
| rcp37758 | Lifafa Paratha | Lunch | Veg | [whole wheat flour (gehun ka atta), oil, salt, oil, cumin seeds (jeera), chopped onions, chopped and boiled vegetables, chopped and boiled cauliflower, boiled and mashed potatoes, chilli powder, turmeric powder (haldi), garam masala, lemon juice, chopped coriander (dhania), salt, plain flour (maida), whole wheat flour (gehun ka atta), oil, green chutney, tomato ketchup] | 15 mins | 20 mins | [Dinner, Breakfast Theplas, Parathas, Parathas, Stuffed Veg Parathas, Indian Party, Tava, Lunch Paratha] | 20Makes 20 parathas | Indian | Lifafa literally means envelope or packet, and that is precisely what the whole wheat rotis act as in this recipe. Veggies, cooked with a mélange of spices, are arranged on rotis, which are covered and sealed like an envelope before being cooked on a tava. Although we have cooked the Lifafa Paratha using oil, you can cook them with ghee if you wish, to get a richer aroma. In any case, make sure you cook them patiently, till you are convinced that the ‘packets’ are fully-cooked and crisp, brown spots appear on both the sides. Serve hot with chutneys like Mint and Onion Chutney , Tomato Chutney , Raw Mango and Onion Chutney or ketchup. | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside., Heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the mixed vegetables, cauliflower, potatoes, chilli powder, turmeric powder, garam masala, lemon juice, coriander and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside., Combine the plain flour and 1 tbsp of water in a bowl and mix well. Keep aside., Divide the stuffing into 6 equal portions and keep aside., Divide the dough into 6 equal portions., Roll each portion of the dough into a 175 mm. (7”) diameter circle, using a little whole wheat flour for rolling., Cook each roti lightly on both the sides on a hot tava (griddle) and keep aside., Place a roti on a clean, dry surface and place a portion of the stuffing horizontally in the centre., Fold the upper half of the roti over the stuffing., Apply a little plain flour-water paste on the edges of the lower half of the roti and fold it over the stuffing to overlap it., Seal both the edges using a little plain flour-water paste to form a lifafa., Heat a non-stick tava (griddle) grease it with oil, cook the paratha, using a little more oil till all the sides are cooked and turn golden brown in colour., Repeat steps 6 to 10 to make 5 more parathas., Serve immediately with green chutney and tomato ketchup.] | [Energy, 89 cal, Protein, 1.3 g, Carbohydrates, 7.3 g, Fiber, 1.4 g, Fat, 6.2 g, Cholesterol, 0 mg, Sodium, 5.7 mg] | lifafa-paratha-37758r |
| rcp36996 | Lilliputian Palm Trees- Capsicum and Cucumber Trees ( Vegetable Carvings) | NA | NA | [capsicum, green cucumber] | 20 mins | 0 mins | [High Tea Party] | 2Makes 2 trees | NA | Flavourful capsicum atop crunchy cucumbers and viola. The perfect salad companions that you can munch on endlessly! | [Beginning from the side, opposite to the tip, make deep and wide v-shaped cuts using a knife. This means that the part where the tip is there will be smaller in size than the other part., Using a knife lift the v-shaped capsicum edges so it becomes easier to detach., Pull the 2 parts of the capsicum lightly apart., Detach the two parts from each other completely. This is how they look like then., Discard the part with the tip. Clean the other part of the capsicum to remove the seeds using a knife., Make a small v-shaped cuts along the sides and keep aside. This forms the leaves of the palm tree. Keep aside., Cut the edges of the cucumber from one side so that it can stand straight., Using the edge of the knife and make a u-shape (around 2 cm. In length) and then pull it a bit apart., Make another u-shape on top of the previous u-shape in a way that the middle thin slice in between the 2 u’s can be removed and discarded. Make many such ridges at regular intervals on the cucumber. This forms the trunk of the palm tree., Pierce the capsicum piece on it from the centre with a pin., To decorate it, on a long rectangular or big oval plate, arrange 2 to 3 such palm trees. Spread the dark chocolate cake crumbs around the trees to look like the sand and use grated blue jelly to get the sea effect.] | [Not Given] | lilliputian-palm-trees--capsicum-and-cucumber-trees--vegetable-carvings-36996r |
| rcp41419 | Lilva Kachori Chaat, Winter Fresh Toovar Kachori Chaat | Snacks | NA | [plain flour (maida), ghee, salt, fresh toovar, green peas, oil, asafoetida (hing), turmeric powder (haldi), ginger (adrak) paste, green chilli paste, chopped coriander (dhania), lemon juice, sugar, salt, oil, whisked curds (dahi), sweet chutney, green chutney, chaat masala, sev, chopped coriander (dhania)] | 30 mins | 45 mins | [Gujarati Farsans, Indian Snacks for Entertaining, Chaat, Evening Tea Snacks, Indian Party, Indian Birthday Party, High Tea Party] | 4Makes 4 plates | Gujarati | lilva kachori chaat recipe | winter fresh toovar kachori chaat | fresh tuvar kachori chaat | Indian chaat recipe | with 38 amazing images. lilva kachori chaat recipe | winter fresh toovar kachori chaat | fresh tuvar kachori chaat | Indian chaat recipe is a winter special fare which is not to be missed out. Learn how to make fresh tuvar kachori chaat. To make lilva kachori chaat, combine the fresh toovar and green peas in a mixer and blend till coarse. Keep aside. Heat the oil in a broad non-stick pan, add the asafoetida, turmeric powder, ginger and green chilli paste and sauté on a medium flame for 30 seconds. Add the coarsely blended toovar and green pea mixture, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Add the coriander, lemon juice, sugar and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside to cool. Meanwhile, combine the plain flour, melted ghee and salt in a deep bowl, mix well and rub in between your palms to form a breadcrumbs like mixture. Knead into a semi-soft dough using enough water. Keep aside. Roll out a portion of the dough, place one portion of the prepared stuffing in the centre. Bring together all the sides, seal it tightly, pinching in the center. Make all kachoris and deep fry till golden brown in colour. Take 3 kachoris and lightly crush each kachori between your palms and place it on a serving plate. Top it with ¼ cup of curds, 1 tbsp of sweet chutney, ½ tbsp of green chutney, sprinkle a little chaat masala and finally top it with 1 tsp of sev and 1 tsp of coriander evenly over it. Repeat steps 1 and 2 to make 3 more plates. Serve immediately. When fresh toovar and green peas are in season, tongue-tickling winter fresh toovar kachori chaat is a must-try. Crisp and flaky kachoris with a spicy filling, these are sure to make you drool and yearn for more. Laced with chutneys and curds, and topped with sev, this chaat is a real treat for your palate, with its thrilling flavour and vibrant texture. It makes fresh tuvar kachori chaat even more exciting way to enjoy the fantastic kachoris. You can make the kachoris in advance, and just assemble this yummy Indian chaat recipe just before serving. You will also love other chaat recipes like the Moong Sprouts and Potato Salli Chaat, and the Mixed Sprouts and Green Pea Chaat. Tips for lilva kachori chaat. 1. Ensure that the toovar and green pea mixture is coarsely blended so as to enjoy its mouthfeel. 2. While making the dough, rub the flour and ghee mixture well. It should resemble bread crumb mixture. This lends flakiness to the kachori. 3. Further fry the kachoris on a slow flame so they turn crisp. Enjoy lilva kachori chaat recipe | winter fresh toovar kachori chaat | fresh tuvar kachori chaat | Indian chaat recipe | with step by step photos. | [Combine the fresh toovar and green peas in a mixer and blend till coarse. Keep aside., Heat the oil in a broad non-stick pan, add the asafoetida, turmeric powder, ginger and green chilli paste and sauté on a medium flame for 30 seconds., Add the coarsely blended toovar and green pea mixture, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally., Add the coriander, lemon juice, sugar and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside to cool., Meanwhile, combine the plain flour, melted ghee and salt in a deep bowl, mix well and rub in between your palms to form a breadcrumbs like mixture., Knead into a semi-soft dough using enough water. Keep aside., Divide the dough and stuffing into 12 equal portions., Roll out a portion of the dough into a 75 mm. (3") diameter circle without using any flour for rolling., Place one portion of the prepared stuffing in the centre., Bring together all the sides, seal it tightly , pinching in the center., Repeat steps 7 to 9 to make 11 more kachoris., Heat the oil in a deep non-stick pan on a medium flame and deep-fry, 3 kachoris at a time on a slow flame for 8 minutes, turning them in between till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Repeat step 11 to deep-fry the remaining 9 more kachoris. Keep aside., Take 3 kachoris and lightly crush each kachori between your palms and place it on a serving plate., Top it with ¼ cup of curds, 1 tbsp of sweet chutney, ½ tbsp of green chutney, sprinkle a little chaat masala and finally top it with 1 tsp of sev and 1 tsp of coriander evenly over it., Repeat steps 1 and 2 to make 3 more plates., Serve immediately.] | [Energy, 391 cal, Protein, 8.6 g, Carbohydrates, 38.1 g, Fiber, 4.4 g, Fat, 21.4 g, Cholesterol, 8 mg, Sodium, 19.3 mg] | lilva-kachori-chaat-winter-fresh-toovar-kachori-chaat-41419r |
| rcp41418 | Lilva Kachori, Winter Fresh Toovar Kachori | Snacks | NA | [plain flour (maida), ghee, salt, fresh toovar, green peas, oil, asafoetida (hing), turmeric powder (haldi), ginger (adrak) paste, green chilli paste, chopped coriander (dhania), lemon juice, sugar, salt, oil, garlic (lehsun)] | 25 mins | 45 mins | [Gujarati Farsans, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Indian Party, Indian Birthday Party, High Tea Party] | 12Makes 12 kachoris | Gujarati | lilva kachori recipe | fresh toovar kachori | Gujarati fresh tuvar dana kachori | winter kachori recipe | hare toovar dane ki kachori | with 30 amazing images. lilva kachori is the famous snack made during the winter months which is extremely famous in the city of Ahmedabad and Valsad in Gujarat. Gujarati fresh tuvar dana kachori is a traditional kachori made with a stuffing of fresh toovar and green peas perked up with ginger and green chillies. A dash of lemon adds to the chatpata taste of the stuffing, making this a really exciting snack to bite into on a cold winter’s day. To make lilva kachori, first make the dough. Combine all the ingredients in a deep bowl, mix well and rub in between your palms to form a breadcrumbs like mixture. Knead into a semi-soft dough using enough water. Keep aside. Then for the stuffing, heat the oil in a broad non-stick pan, add the asafoetida, turmeric powder, ginger and green chilli paste and sauté on a medium flame for 30 seconds. Add the coarsely blended toovar and green pea mixture, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Add all remaining ingredients and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside to cool slightly. Then shape the kachori. Divide the stuffing and dough into 12 equal portions. Roll out a portion of the dough into a 75 mm. (3") diameter circle without using any flour for rolling. Place one portion of the stuffing in the centre. Bring together all the sides, seal it tightly, pinching in the center. Shape more kachoris and deep fry 3 at a time on a slow flame for 8 minutes. Serve immediately with green garlic chutney. The flaky and crisp hare toovar dane ki kachori with an excitingly spicy stuffing, is a must-try recipe in the winter months, when fresh toovar is available in the markets. It owes its texture to the unique way of making its dough. You have rub the maida with melted ghee till it resembles bread crumbs and then knead it into a dough. Like most fried snacks this winter kachori recipe tastes amazing with green garlic chutney. Together the duo makes a perfect winter snack to be enjoyed as a family treat. This fresh toovar kachori is also served as a farsan as a part of Gujarati thali with puris, sabzi and Gujarati Kadhi. Tips for lilva kachori. 1. Blend the green peas and fresh toovar very coarsely so you can enjoy its texture. Add it to the mixer jar and blend for about 2 to 3 seconds and it is ready. 2. Deep-fry the kachoris on a slow flame so they cook well from inside and attain their flaky texture too. 3. You can half deep-fry them, cool and then store in an air-tight container in the refrigerator for 1 to 2 days. Just before deep-frying remove them and fry them till done. You can also try other kachori recipes like Khasta Kachori Chaat , and Mawa Kachori. Enjoy lilva kachori recipe | fresh toovar kachori | Gujarati fresh tuvar dana kachori | winter kachori recipe | hare toovar dane ki kachori | with step by step photos. | [Combine all the ingredients in a deep bowl, mix well and rub in between your palms to form a breadcrumbs like mixture., Knead into a semi-soft dough using enough water. Keep aside., Combine the fresh toovar and green peas in a mixer and blend till coarse. Keep aside., Heat the oil in a broad non-stick pan, add the asafoetida, turmeric powder, ginger and green chilli paste and sauté on a medium flame for 30 seconds., Add the coarsely blended toovar and green pea mixture, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally., Add the coriander, lemon juice, sugar and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside to cool slightly., To make lilva kachori, divide the stuffing into 12 equal portions and keep aside., Divide the dough into 12 equal portions. Keep aside., Roll out a portion of the dough into a 75 mm. (3") diameter circle without using any flour for rolling., Place one portion of the stuffing in the centre., Bring together all the sides, seal it tightly , pinching in the center., Repeat steps 3 to 5 to make 11 more kachoris., Heat the oil in a deep non-stick pan on a medium flame and deep-fry, 3 kachoris at a time on a slow flame for 8 minutes, turning them in between till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Repeat steps 7 to deep-fry the remaining 9 more kachoris., Serve the lilva kachori immediately with green garlic chutney.] | [Energy, 127 cal, Protein, 1.9 g, Carbohydrates, 9.6 g, Fiber, 1.1 g, Fat, 9 g, Cholesterol, 0 mg, Sodium, 2.1 mg] | lilva-kachori-winter-fresh-toovar-kachori-41418r |
| rcp625 | Lilva Rice ( Gujarati Recipe) | NA | NA | [surti vaal, rice (chawal), ghee, cinnamon (dalchini), cloves (laung / lavang), salt, chopped coriander (dhania), green chillies, grated ginger (adrak), lemon juice, fresh green garlic (hara lehsun), kadhi] | 10 mins | 13 mins | [Gujarati Khichdi, Traditional Indian Rice Recipes, Indian Party, Non-stick Pan, Foods to cook in December, Indian Winter Sabzis, Foods to cook in January] | 6Makes 6 servings | Gujarati | Green field beans, long-grained rice and fresh green herbs, cooked in an earthen pot… the experience is truly heavenly! lilva or fresh vaal is available only during a season that lasts three to four months, so make the most of it while it lasts. The delicious green masala used in this recipe is truly delectable, so if you are reminded of it when lilva is not in season, make this rice with cauliflower and green peas instead. It tastes equally good. | [Heat the ghee in a deep non-stick pan, add the cinnamon and cloves and sauté on a medium flame for 30 seconds., Add the rice, mix well and sauté on a medium flame for 2 more minutes., Add the vaal, prepared paste, salt and 4 cups of warm water and mix gently. Cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally., Serve hot with kadhi.] | [Energy, 194 cal, Protein, 4 g, Carbohydrates, 33.7 g, Fiber, 2.3 g, Fat, 4.8 g, Cholesterol, 0 mg, Sodium, 20.6 mg] | lilva-rice--gujarati-recipe-625r |
| rcp36109 | Lima Beans with Penne Arrabiana | NA | Veg | [cooked penne, olive oil, chopped onions, chopped celery, chopped garlic (lehsun), chopped tomatoes, tomato puree, dry red chilli flakes (paprika), salt freshly ground black pepper powder, red wine, dried mixed herbs, vaal (field beans/ butter beans), fresh cream, grated parmesan cheese, parsley] | 15 mins | 20 mins | [Italian Veg Pasta, Pastas, Non-stick Pan, Kids Veg Pasta] | 2Makes 2 servings | Italian | A spicy tangy sauce with filling and velvety beans. You can replace the lima beans with veggies of your choice as well. | [Heat the oil in a broad non-stick pan, add the onions, celery and garlic and sauté on a medium flame, till the onions turn translucent., Add the tomatoes, mix well and cook till they turn soft., Add the tomato puree, chilli flakes, salt and pepper, mix well and cook on a slow flame, till the tomatoes are completely cooked and mixture becomes smooth and saucy., Add the wine and mixed herbs, mix well and cook for more 2 minutes., Add the cooked beans and cook for another 2 minutes., Add the cream, mix well and remove from the flame. Keep aside., Just before serving, re-heat the lima bean sauce, add the pasta and toss lightly., Serve hot garnished with cheese and parsley.] | [Not Given] | lima-beans-with-penne-arrabiana-36109r |
| rcp30870 | Limbu Dhania ka Shorba | NA | NA | [oil, chopped cabbage, chopped carrots, chopped onions, chopped celery, spring onions white, finely chopped, ginger (adrak), peeled and roughly chopped, garlic (lehsun), crushed, bayleaf (tejpatta), cloves (laung / lavang), black peppercorns (kalimirch), besan (Bengal gram flour),, chopped coriander (dhania), salt, lemon juice, coriander (dhania)] | 15 minutes | 25 minutes | [Punjabi Shorbas | Punjabi Soups] | 6Serves 6. | Punjabi | Most people believe shorbas to be creamy heavy concoctions. Here's a delicious Shorba prepared with refreshing limbo and dhania and packed with the goodness of vegetables like carrots, celery and cabbage. Limbo Dhania ka Shorba is a near clear concoction that uses besan for thickening and loads of dhania and lime, which give it a lovely flavour and texture. All in all a highly fragrant and tasty preparation that is a must try for everyone. | [Heat the oil in a pan, add the cabbage, carrots, onions, celery, spring onion whites, ginger, garlic, bayleaf, cloves and peppercorns and sauté till the onions turn translucent., Add 4 cups of water and bring to boil., Cover the pan with a lid and simmer for 20 minutes till the vegetables release their flavour., Meanwhile dissolve the besan in ¼ cup of water to make a paste., Add the besan paste, coriander and simmer for another 5 to 7 minutes., Strain and transfer the liquid to a deep pan, add the salt and lemon juice and bring to boil., Serve hot garnished with coriander.] | [Energy, 64 cal, Protein, 1.7 g, Carbohydrates, 7.6 g, Fiber, 2.1 g, Fat, 2.9 g, Cholesterol, 0 mg, Sodium, 13.6 mg] | limbu-dhania-ka-shorba-30870r |
| rcp1081 | Lime Soda | NA | NA | [lemon squash, Vanilla Ice-Cream, soda,] | 2 min. | 0 mins | [Indian Mocktails, Indian Birthday Party] | 1Makes 1 glass. | Indian | A variety of colourful and attractive drinks to dazzle the guests. | [Pour the desired syrup into a serving glass and add the vanilla ice-cream. Stir slightly., Top with the soda., Serve immediately.] | [Energy, 301 cal, Protein, 2.9 g, Carbohydrates, 60.7 g, Fiber, 0 g, Fat, 6.2 g, Cholesterol, 0 mg, Sodium, 10 mg] | lime-soda-1081r |
| rcp2007 | Logs | NA | NA | [chenna] | | 0 mins | [Basic Indian Dessert Recipes] | (8 log ) | Indian | | [Divide the chenna into 8 equal portions and gently roll each portion into the shape of a log of 12 mm. (1/2") diameter and 50 mm. (2") length.] | [Energy, 90 cal, Protein, 3.3 g, Carbohydrates, 4.2 g, Fiber, 0.1 g, Fat, 4.9 g, Cholesterol, 12 mg, Sodium, 14.3 mg] | logs-2007r |
| rcp3436 | Lotus Stem Pickle | NA | NA | [lotus stem (kamal kakdi / bhein), nigella seeds (kalonji), chilli powder, fennel seeds (saunf), coriander (dhania) seeds, turmeric powder (haldi), whole dry kashmiri red chillies, black peppercorns (kalimirch), mustard oil, salt] | 20 mins. | 0 mins | [Pickles / Achar, Spicy Achar] | 2Makes 1 1/2 cups. | NA | Lotus stem, "bhein" or " kamal kakdi" as it is known, is extensively used in Kashmiri, Sindhi and Punjabi cuisines. Some parts of China and South East Asia are also known to use it. It is mainly used in vegetables to make fritters and for pickling. For all those who must be wondering what lotus stem is, it is the matured stem of the lotus flower, which is almost a foot long when vegetable vendors sell it. You will find it coated with mud due to the surroundings in which it grows. The mud also acts as a protective covering and keeps the stem fresh for a longer period. Choose a lotus stem that is almost 25 mm. (1") thick, as the thicker ones have more flavour. Wash the lotus stems thoroughly under a tap of running water to remove the muddy coating. Peel the lotus stems and cut into thin roundels using a sharp knife. Wash the roundels again to get rid of any residual mud and pat them dry. Combine the roundels with pickling spices and mustard oil and that is all that is needed to make this pickle. Store this for upto one year and enjoy it with your favourite roti or paratha. | [Wash the lotus stem roundels thoroughly. Pat them dry using a dry kitchen towel. Keep aside., Combine the nigella seeds, chilli powder, fennel seeds, coriander seeds, turmeric powder, red chillies, peppercorns, salt and oil together and mix well., Add the lotus stem roundels and toss well., Bottle in a sterilised glass jar. Press the ingredients in the jar lightly, using a spoon so that the lotus stem roundels are completely immersed in oil., Keep the jar in the sun for 6 to 8 days. This pickle can be stored for upto 1 year.] | [Energy, 900 cal, Protein, 0 g, Carbohydrates, 0 g, Fiber, 0 g, Fat, 100 g, Cholesterol, 0 mg, Sodium, 10335.5 mg] | lotus-stem-pickle-3436r |
| rcp4898 | Low Cal Potato Wafers ( Microwave Snacks Recipe) | Snacks | NA | [potatoes, dried oregano, oil, salt] | 5 mins | 10 mins | [Indian Jar Snacks, Evening Tea Snacks, Quick Snacks / Quick Starters] | 3Makes 3 cups | Indian | It's well worth the time and effort required to make these wafers for the amount of caloric intake it helps reduce. All the fun without the fat. | [Slice the potatoes using a wafer slicer., Place a muslin cloth or a butter paper on a microwave safe plate and arrange half the potato slices separately on it., Microwave on high for 3 minutes turning them once after 1½ minutes., Apply the salt and oregano mixture lightly on each of the potato slices., Microwave on high for another 2 minutes, turning them once after 1 minute., Repeat to make one more batch., Cool completely and store in an air-tight container.] | [Energy, 76 cal, Protein, 1 g, Carbohydrates, 14.3 g, Fiber, 1.1 g, Fat, 1.7 g, Cholesterol, 0 mg, Vitamin A, 30.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.8 mg, Vitamin C, 10.8 mg, Folic Acid, 10.8 mcg, Calcium, 6.3 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 7 mg, Potassium, 156.4 mg, Zinc, 0.3 mg] | low-cal-potato-wafers--microwave-snacks-recipe-4898r |
| rcp4056 | Low Cal Tomato Soup | NA | Veg | [chopped tomatoes, yellow moong dal (split yellow gram), olive oil, chopped onions, low-fat milk, salt] | 10 mins | 17 mins | [Low Cal Soups, Boiled Indian recipes, Kadai Veg, Healthy Low Calorie Soups, Low Calorie Soups] | 6Makes 6 servings | Indian | low cal tomato soup recipe | Indian style low cal tomato soup | low cal tomato soup with low fat milk | with 15 amazing images. low cal tomato soup recipe is a perfect low-calorie substitute for cream of tomato soup in which the creamy texture is retained by the addition of protein rich moong dal and low-fat milk. The use of only 1 tsp of olive oil for 6 servings makes this recipe truly a low cal tomato soup. To make low cal tomato soup, combine 4 cups of water, tomatoes and moong dal in a deep non-stick kadhai , mix well and cook on a medium flame for 8 to 10 minutes or till the tomatoes are soft, while stirring occasionally. Cool, blend and keep aside. Heat the olive oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn light brown in colour. Add the tomato-moong dal mixture, low-fat milk, salt and pepper and mix well. Boil and Indian style low cal tomato soup your is ready. Using Toasted Whole Wheat Bread Croutons for serving is just the rich crunchy contrast to the Fried Croutons made with oodles of oil and refined flour. There are many more healthy and delicious Low Cal Soup Recipes in our collection which will give you the same delightful experience without any guilt. Enjoy how to make low cal tomato soup recipe | Indian style low cal tomato soup | low cal tomato soup with low fat milk | with detailed step by step photos below. | [To make low cal tomato soup, combine 4 cups of water, tomatoes and moong dal in a deep non-stick kadhai , mix well and cook on a medium flame for 8 to 10 minutes or till the tomatoes are soft, while stirring occasionally., Remove from the flame and keep aside to cool., Blend in a mixer to a smooth mixture. Do not strain and keep aside., Heat the olive oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn light brown in colour., Add the tomato-moong dal mixture, low-fat milk, salt and pepper and mix well., Bring to a boil, while stirring occasionally and simmer for 5 minutes., Serve the low cal tomato soup hot.] | [Energy, 66 calories, Protein, 3.1 gm, Carbohydrates, 10.9 gm, Fat, 1.0 gm, Vitamin A, 506.9 mcg, Vitamin C, 36.3 mg, Iron, 1.1 mg, Fibre, 2.8 gm] | low-cal-tomato-soup-4056r |
| rcp4076 | Low Calorie Canneloni ( Fast Foods Made Healthy Recipe) | NA | Veg | [whole wheat flour (gehun ka atta), oil, salt, chopped mixed vegetables, low-fat paneer (cottage cheese), chopped onions, chilli powder, oil, salt, chopped tomatoes, chopped onions, garlic (lehsun) cloves, chilli powder, dried mixed herbs, sugar, oil, salt, grated low-fat paneer] | 20 mins | 30 mins | [Italian Veg Pasta, Italian Main Dish, Pastas, Low Calorie International Recipes] | 4Makes 4 servings | Italian | A well balanced main dish with an italian flavour using low fat paneer for protein and whole wheat flour and vegetables for minerals, vitamins and fibre. This party favourite recipe is more appealing in its fat free form and i am sure you will enjoy it more. | [Mix the whole wheat flour, oil and salt. Add water and knead prepare a soft dough., Keep the dough aside for 1 hour covered with damp muslin cloth. Divide the dough into 4 equal parts., Roll out the dough into small thin circles of 100mm. Top 125 mm. (4” to 5”) diameter., Boil plenty of water in a vessel., Drop one circle at a time into the boiling water, cook for ½ minute and remove. Transfer into cold water., Repeat for all the remaining circles. Just before use, drain out and discard the water., Heat the oil and sauté the onions and for ½ minute., Add the remaining ingredients and cook for 1 more minute. Keep aside., Heat the oil in a pan and sauté the onions and garlic for 1 minute., Add the tomatoes and cook until soft. Cool and blend in a liquidizer., Add the chilli powder, mixed herbs, sugar and salt and simmer for 2 to 3 minutes., Fill each pasta circle with a tbsp of the prepared stuffing and roll up like a pancake., Arrange all the cannelloni on a greased baking dish, pour the tomato sauce on top., Sprinkle the paneer on top and bake in a pre-heated oven at 200°c (400°f) for 10 minutes., Serve hot.] | [Energy, 190 cal, Protein, 3.9 g, Carbohydrates, 17.5 g, Fiber, 5.3 g, Fat, 11.7 g, Cholesterol, 0 mg, Sodium, 31.4 mg] | low-calorie-canneloni--fast-foods-made-healthy-recipe-4076r |
| rcp33325 | Low Calorie Dahi Vada, Dahi Bhalle | Snacks | NA | [urad dal (split black lentils), chopped ginger (adrak), chopped green chillies, salt, oil, thick curds (dahi), milk, salt, khajur imli ki chutney, green chutney, chilli powder, cumin seeds (jeera) powder, chopped coriander (dhania)] | 15 mins | 20 mins | [Rajasthani Naashta, South Indian Evening Snacks, Low Cal Breakfast, Indian Snacks for Entertaining, Low Calorie Indian Snacks, Indian Steamed Snacks, Evening Tea Snacks] | 3Makes 3 servings | Rajasthani | low calorie dahi vada | non fried dahi vada | healthy no fry dahi bhalle | with 41 amazing images. These yummy looking dahi vadas are not fried, they are cooked dumplings dunked in thick yogurt and spice mix. Isn’t that a blessing for all the calorie watchers like me? Learn how to make low calorie dahi vada | non fried dahi vada | healthy no fry dahi bhalle | Who would have thought you can make the all-time favourite dahi vada without deep frying in oil! Here, we have cooked the flavourful vada batter in a non-stick tava greased with minimal oil, and used this to make delectable chutney-laced non fried dahi vada. healthy no fry dahi bhalle is a rich source of protein, and very yummy too, so you can enjoy this low-cal, non-fried version once in a whole without worrying about excess calories. Tips to make non fried dahi vada: 1. For someone who dont have appe mould, you can also make the vadas in tava. 2. Arrange the dahi vadas just before serving. 3. Serve the vadas immediately for the best flavours. 4. Soak and squeeze the vadas just before serving, because if you soak them for too long they will disintegrate. Enjoy low calorie dahi vada | non fried dahi vada | healthy no fry dahi bhalle | with detailed step by step images. | [Combine the urad dal, ginger, green chillies and salt and blend in a mixer to a smooth paste using approx. ½ cup of water., Transfer the batter into a deep bowl and keep aside., Heat a broad non-stick pan, grease it with ¼ tsp of oil, put 1 1/2 tbsp of the batter , cover with a lid and cook on a slow flame for 1 to 2 minutes., Turnover, cover with a lid and cook again on a slow flame for 4 to 5 minutes., Put them in a bowl with enough water and allow them to soak for 5 minutes. Squeeze and keep aside., Repeat steps 3 to 5 to make 2 more batches. Keep aside., To serve the low calorie dahi vada, place 4 vadas in a serving plate, put little curd mixture 1 tbsp of khajur imli ki chutney, 2 tsp green chutney , little chilli powder, cumin seeds powder and finally 1 tbsp of coriander evenly over the curd mixture., Repeat step 1 to make 2 more servings., Serve the low calorie dahi vada immediately.] | [Energy, 262 cal, Protein, 13.1 g, Carbohydrates, 26.4 g, Fiber, 4.1 g, Fat, 9 g, Cholesterol, 17.6 mg, Sodium, 34.8 mg] | low-calorie-dahi-vada-dahi-bhalle-33325r |
| rcp3570 | Low Calorie Dal Makhani | NA | Veg | [urad (whole black lentil), rajma (kidney beans), milk, oil, cumin seeds (jeera), chopped onions, ginger-garlic (adrak-lehsun) paste, chilli powder, coriander (dhania) powder, turmeric powder (haldi), tomato pulp, salt, chopped coriander (dhania)] | 15 mins | 25 mins | [Punjabi Dals | Punjabi Kadhis, Indian Party, Kadai Veg, Non Stick Kadai Veg, Calcium Dals & Kadhis] | 4Makes 4 servings | Punjabi | low calorie dal makhani recipe | low fat dal makhani | healthy low cal dal makhani | with 20 amazing images. low calorie dal makhani without cream and butter. We have made this a healthy dal makhani where the fat levels are reduced. So if you are diabetic or on weight loss then you can enjoy the low fat dal makhani recipe. low calorie dal makhani, a flavourful robust lentil preparation, is a celebrated delicacy from Punjab. Best had with the healthy makki ki roti. See why this is called a healthy low cal dal makhani recipe. Rajma and whole urad provide protein and calcium which are extremely important for maintenance of your body cells and healthy bones. Cooking the dal in tomato purée adds a little sharpness to this dish and also enriches it with folic acid and folic acid . We have done away with full fat cream and butter to make this recipe healthier. Some tips to make the perfect low calorie dal makhani recipe. 1. Cover and keep the whole urad bowl aside for overnight. It is important to soak them overnight so that they take lesser time to cook the next day. 2. Pressure cook for 6 to 7 whistles or till the dals are overcooked. Both the urad dal and rajma should melt in the mouth and should not have a bite on eating, so ensure they are very well cooked. Enjoy low calorie dal makhani recipe | low fat dal makhani | healthy low cal dal makhani with detailed step by step photos and video below. | [To make low calorie dal makhani, clean, wash and soak the whole urad and rajma overnight. Drain., Combine the urad, rajma and salt with 2 cups of water and pressure cook for 6 to 7 whistles or till they are overcooked. Whisk well till the urad and rajma is almost mashed., Add the milk, mix well and keep aside., Heat the oil in a deep kadhai and add the cumin seeds., When the seeds crackle, add the onions, ginger-garlic paste and cook on a medium flame for a few seconds., Add the chilli powder, coriander powder, turmeric powder and 2 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring continuously., Add another 2 tbsp of water and the tomato pulp, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the prepared urad - rajma -milk mixture and little salt, mix well and cook on a slow flame for 10 minutes, while stirring occasionally., Serve the low calorie dal makhani hot garnished with coriander.] | [Energy, 100 cal, Protein, 5.7 g, Carbohydrates, 15.9 g, Fiber, 4.3 g, Fat, 1.6 g, Cholesterol, 0 mg, Sodium, 19.3 mg] | low-calorie-dal-makhani-3570r |
| rcp4078 | Low Calorie Gajar Halwa | NA | Veg | [grated carrot, ghee, sugar, milk powder, milk, cardamom (elaichi) powder] | 10 mins | 12 mins | [Traditional Indian Mithai, Halwa, Desserts for Entertaining, Steamer, Non Stick Kadai Veg, Low Calorie Indian Sweets, Desserts] | 3Makes 3 servings | Indian | Like the evergreen filmy numbers of the 70s, Gajar Halwa is a traditional hit you cannot resist! However, even a single serving can be dynamite for weight-watchers, as it is loaded with ghee and khoya. Here is a Low-Calorie Gajar Halwa that will please your palate at just 109 kcal and 4.8 gm of fat per serving. Steaming the carrots in the steamer decreases the amount of ghee needed. Likewise, replacing khoya with a small quantity of milk powder, and eliminating almonds does away with more calories. It’s time to pamper your sweet tooth now! Serve with Low Fat Rabri for a creamy mouthfeel. | [Place the carrots in a sieve and steam for 5 minutes in a steamer. Remove and keep aside., Heat the ghee in a deep non-stick kadhai, add the steamed carrots, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Add the sugar, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Add the milk powder and milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Add the cardamom powder and mix well., Serve warm or store refrigerated in an air-tight container till serving.] | [Energy, 169 cal, Protein, 2.9 g, Carbohydrates, 23 g, Fiber, 3.9 g, Fat, 6.9 g, Cholesterol, 1.6 mg, Sodium, 33.2 mg] | low-calorie-gajar-halwa-4078r |
| rcp3537 | Low Calorie Green Chutney, Hari Chutney – Diabetic Friendly | BreakFast | Veg | [roasted chana dal (daria), chopped coriander (dhania), chopped green chillies, cumin seeds (jeera), salt, low fat curds (dahi), lemon juice] | 5 mins | 7 mins | [Frozen Foods, Indian Freezer Recipes, Low Cal Pickles/ Sauces / Chutneys, No Cooking Veg Indian, Mixer, Quick Chutneys, Senior Citizen, Diabetic Breakfast] | Makes 0.5 servings (7 tbsp ) | Indian | low calorie green chutney |low cal hari chutney | low cal coriander chutney | diabetic green chutney | with 17 amazing images. Chutneys are a favourite accompaniment for snacks as well for main meals. This Low Calorie Green Chutney uses roasted chana dal (daria) instead of fat laden ingredients like coconut and peanuts. Curds and lemon jucie have been used to retain the fresh green colour of this Low Calorie Green Chutney. Store this low calorie green chutney in a refrigerator for 2 to 3 days. Enjoy how to make Low Calorie Green Chutney recipe with detailed step by step photos below. | [To make low calorie green chutney, combine the daria, green chillies and cumin seeds alongwith 1 tbsp of water and blend in a mixer to a smooth paste., Add coriander, salt, curds and lemon juice and again blend in a mixer till smooth., Use the low calorie green chutney as required.] | [Energy, 15 cal, Protein, 0.8 g, Carbohydrates, 2.4 g, Fiber, 1.1 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 6.9 mg] | low-calorie-green-chutney-hari-chutney-–-diabetic-friendly-3537r |
| rcp40194 | Low Calorie Medu Vada | Snacks | NA | [urad dal (split black lentils), chopped green chillies, peppercorns (kalimirch), curry leaves (kadi patta), chopped ginger (adrak), salt, oil, sambhar] | 5 mins | 25 mins | [South Indian Evening Snacks, South Indian Vada, Appe Mould, Healthy Foods for Kids, High Protein Indian recipes, Vitamin B1 Thiamine, Phosphorus Rich Foods] | 5Makes 5 servings (25 vadas) | South Indian | low calorie medu vada | non fried medu vada | medu vada appe | healthy urad dal vada | with 25 amazing images. low calorie medu vada is a non-fried vada made from urad dal. Learn how to make healthy urad dal vada. For most people, urad dal based Medu Vada is a must-have with breakfast. However, the extra calories that come out of deep-frying the batter could be troublesome. In that case, you can try this low calorie medu vada cooked in an appe mould with minimal oil. Keep some hot, steaming Sambhar ready, and dunk the non fried medu vadas in them as soon as they are ready. This is very important, because low calorie medu vadas cooked with less oil tend to harden over time. Serving low calorie medu vada fresh with sambar however is doubly delightful and for chutney try Healthy Coconut Chutney. low calorie medu vada is rich in Folic Acid, Phosphorus, Vitamin B1, Fiber, Protein. Tip for low calorie medu vada 1. Since urad dal batter is sticky, you will need to dip the spoon in fresh water first. Then take a tablespoon of batter and put it on the appe mould. Keep repeating that when the batter gets sticky to pour. Enjoy low calorie medu vada | non fried medu vada | medu vada appe | healthy urad dal vada | with step by step photos. | [To make low calorie medu vada, clean, wash and soak the urad dal in enough water for at-least 3 hours. Drain well., Combine the urad dal, green chillies, peppercorns, curry leaves, ginger, salt and ½ cup of water plus 2 tablespoons in a mixer and blend till smooth., Heat the appe mould on a medium flame and grease it using ¼ tsp of oil., Pour a spoonful of the batter into each mould., Cook on medium to slow heat for 2 minutes. Grease the appe with oil using a brush. Flip., Cook again on medium to slow heat for 1 1/2 minutes., Grease one more time the appe with a brush., Flip and cook both sides on medium heat for 2 minutes till they turn golden brown in colour., Serve low calorie medu vada | non fried medu vada | medu vada appe | healthy urad dal vada immediately immersed in sambhar or chutney.] | [Energy, 155 cal, Protein, 10.1 g, Carbohydrates, 25 g, Fiber, 4.9 g, Fat, 1.6 g, Cholesterol, 0 mg, Sodium, 16.7 mg] | low-calorie-medu-vada-40194r |
| rcp4065 | Low Calorie Nawabi Curry | NA | NA | [chopped tomatoes, oil, chopped and boiled mixed vegetables, chopped capsicum, sugar, salt, low-fat milk, sliced onions, coriander (dhania), cumin seeds (jeera), fennel seeds (saunf), poppy seeds (khus-khus), ginger (adrak), chopped green chillies, cardamoms, cloves (laung / lavang), cinnamon (dalchini)] | 20 mins | 20 mins | [Sabzis with Gravies, Traditional Indian Sabzis, Low Cal Subzis, Non-stick Pan] | 4Makes 4 servings | Indian | Discover a new way to make a creamy, flavorful and low-calorie gravy. Packed with delicate seasonings and spices, this Low-Calorie Nawabi Curry makes a wonderful fare especially when served hot with rotis . Apart from being a low-calorie recipe, this curry has a wealth of nutrients like vitamins A and C. | [Combine the tomatoes with 1 cup of water in a deep non-stick pan, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Allow the mixture to cool completely., Once cooled, blend in a mixer till smooth and keep aside., Heat the oil in a non-stick kadhai, add the prepared paste and cook on a medium flame for 2 minutes., Add the tomato mixture, boiled mixed vegetables, capsicum, sugar and salt, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally., Add the milk, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Serve hot.] | [Energy, 50 kcal, Protein, 1.7 gm, Carbohydrate, 7.3 gm, Fat, 1.5 gm, Fibre, 2.4 gm, Vitamin A, 505.7 mcg, Vitamin C, 46.6 mg, Calcium, 64.2 mg, Iron, 0.8 mg, Folic Acid, 24.5 mcg] | low-calorie-nawabi-curry-4065r |
| rcp22236 | Low Calorie Pea Soup | Lunch | NA | [green peas, chopped onions, chopped garlic (lehsun), salt, freshly ground black pepper (kalimirch)] | 10 mins | 17 mins | [Low Cal Soups, Non-stick Pan, Healthy Indian Acidity recipes, High Fiber, Low Cholesterol Indian Soups, Zero Oil Soups, High Fiber Lunch] | 4Makes 4 servings | Indian | low calorie pea soup recipe | zero oil vegan green peas soup | healthy Indian pea soup | with 24 amazing images. low calorie pea soup is a 3 ingredient soup made with zero oil. Learn to make healthy Indian pea soup. Here is a fabulous healthy Indian pea soup with an attractive pale-green colour and rich texture, made with green peas and onions. You can feel every spoonful of this low calorie pea soup bursting with the juiciness of green peas. Few know that peas are rich in Vitamin k which aids in bone metabolism. Bone metabolism is a continuous process where mature bone tissue is removed from the skeleton and replaced by new tissue. The zero oil vegan green peas soup is low in calories and high in fibre content, which makes it a boon to weight-watchers and those aiming to control their cholesterol levels. Tips for low calorie pea soup: 1.Use fresh green peas as they give the peas soup a lovely green colour. 2. Use fresh green green peas as they give a better taste. Matar or green pease are in season in the Indian winter months of Nov to Feb. 3. If fresh green peas not available, use frozen. Enjoy low calorie pea soup recipe | zero oil vegan green peas soup | healthy Indian pea soup | with step by step photos. | [To make low calorie pea soup, heat a deep non-stick pan and when hot, add the onions and dry roast on a medium flame for 1 minute., Add the garlic and dry roast on a medium flame for 1 more minute., Add the green peas and 4 cups of water and mix well. Cover it with a lid and cook on a medium flame for 12 minutes, while stirring occasionally. Keep aside to cool completely., Once cooled, blend it in a mixer till smooth., Transfer the mixture into the same deep non-stick pan, add the salt and pepper, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Serve the low calorie pea soup hot garnished with parsley.] | [Energy, 53 cal, Protein, 3.9 g, Carbohydrates, 9.3 g, Fiber, 4.6 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 4.4 mg] | low-calorie-pea-soup-22236r |
| rcp4072 | Low Calorie Sev Puri | Snacks | NA | [whole wheat flour (gehun ka atta), oil, salt, oil, tomato pulp, oil, carom seeds (ajwain), asafoetida (hing), garlic (lehsun) paste, chilli powder, sugar, salt, boiled and coarsely crushed rajma (kidney beans), cumin seeds (jeera) powder, chilli powder, chaat masala, lemon juice, chopped coriander (dhania), salt, chopped onions, baked sev, chopped coriander (dhania)] | 5 mins | 20 mins | [Chaat, High Tea Party, Healthy Snacks Entertaining Ideas, Low Calorie Indian Snacks & Starters] | 4Makes 4 plates | Indian | low calorie sev puri recipe | healthy rajma sev puri | low calorie Indian chaat | with 26 amazing images. low calorie sev puri is a healthy sev puri which is a variation to the popular famous street food sev puri. We have made low calorie sev puri supremely healthy and weight-watchers craving for chaat, this is definitely a recipe for you! Chaat, topped with crunchy vegetables, laced with spice powders and pepped up with lime and coriander always feels light and refreshing, but is laden with hidden calories, especially in the deep-fried savouries it contains. See how we have made this a healthy sev puri recipe. Here, we have swapped deep fried papdis and fried sev with baked papdi and baked sev. For the topping of low calorie sev puri we are using rajma instead of potatoes which are high in carbs. Also, we have swapped the chutneys with our healthy tomato chutney which perks up the taste of our low calorie sev puri. Make baked papdi and baked sev in advance and keep them in your kitchen to use when you want to make any chaat. So it’s quick to make low calorie sev puri or any other healthy chaat. Enjoy low calorie sev puri recipe | healthy rajma sev puri | low calorie Indian chaat | with detailed step by step recipe photos and video below. | [Combine all the ingredients in a deep bowl, mix well and knead into a firm dough using enough water., Divide the dough into 24 equal portions and roll each portion into a 37 mm. (1½”) diameter circle., Prick them using a fork at regular intervals., Grease a baking tray with oil, place the papdis on the tray and bake them in a pre-heated oven at 200°c (400°f) for 10 minutes, turning them once after 5 minutes., Store in an air-tight container till use., Heat the oil in a broad non-stick pan, add the carom seeds and allow them to crackle., When the seeds crackle, add the asafoetida and garlic paste and sauté on a medium flame for 30 seconds., Add the fresh tomato pulp, mix well and cook on a slow flame for 3 minutes, while stirring occasionally. ., Add the chilli powder, sugar and salt, mix well and cook on a medium flame for 1 more minute., Keep aside., Just before serving, arrange 6 papdis on a serving plate., Top each papadi with ½ tbsp of the rajma topping, ½ tsp of onions and ½ tsp of tomato chutney., Sprinkle ½ tsp of sev over each papdi., Repeat steps 1 to 3 to make 3 more plates., Serve the low calorie sev puri immediately garnished with coriander., 6 to 7 big tomatoes when blanched, peeled, deseeded, chopped and blend in a mixer will yield approx. 1¼ cups of fresh tomato pulp.] | [Energy, 203 cal, Protein, 8 g, Carbohydrates, 30.8 g, Fiber, 5.8 g, Fat, 5.5 g, Cholesterol, 0 mg, Sodium, 22.8 mg] | low-calorie-sev-puri-4072r |
| rcp1363 | Low Calorie Spinach Raita Recipe | Dinner | Veg | [chopped spinach (palak), low fat curds (dahi), chopped green chillies, sugar, salt, freshly ground black pepper (kalimirch)] | 10 mins | 0 mins | [Punjabi Raita | Punjabi Chutney | Achar, Dinner, Quick Indian Salads, Low Calorie Indian Salad, No Cooking Veg Indian, Refrigerator, Hyperthyroidism Diet] | 4Makes 4 servings | Punjabi | low calorie spinach raita recipe | weight loss palak raita | healthy raita for diabetics | with 19 amazing images. low calorie spinach raita recipe | weight loss palak raita | healthy raita for diabetics is a healthy and delicious way of treating yourself. Learn how to make weight loss palak raita. To make low calorie spinach raita, combine the curds and salt in a deep bowl and whisk well. Add all the remaining ingredients and mix well. Refrigerate for at least 30 minutes. Serve low calorie spinach raita chilled. Spinach raita, or palak raita, is sure to strike a chord with most Indians, as they would have relished this delightful cold raita from their childhood. Here we present to you weight loss palak raita in which you can make your choice between full fat curd and low fat curd. Commonly served with North Indian meals, this vitamin and mineral loaded healthy raita for diabetics is very easy to make, and tastes really great thanks to the mild flavours lent by black pepper and green chillies. Remember to add the sugar, even if only two pinches, as it eliminates the mild bitterness and makes the raita very pleasant to the palate. However, diabetics can avoid adding sugar. Gather substantial amounts of protein, calcium and phosphorus from curd which will help on bone strengthening process. Curd is probiotic too and thus is beneficial for a healthy digestive system. Weight-watchers can enjoy this low calorie spinach raita as a part of a meal or in between meals too. Tips for low calorie spinach raita. 1. Beat the dahi well with the help of a whisk. We are whisking the curd beacuse it enhances the texture and mouthfeel of the palak raita. 2. Add the chopped spinach. You need not blanch the spinach. All the water soluble nutrients from the spinach will leach out into the water if you blanch them. 3. Use fresh curds for better taste. Avoid sour curds. 4. Add coarsely crushed peanuts. Gives a good crunchy feel and nutty flavour. 5. Add chaat masala. If adding, then don't use jeera powder. 6. Add roasted jeera powder. Then don't add chaat masala. Enjoy low calorie spinach raita recipe | weight loss palak raita | healthy raita for diabetics | with step by step photos. | [To make low calorie spinach raita, combine the curds and salt in a deep bowl and whisk well., Add all the remaining ingredients and mix well., Refrigerate for at least 30 minutes., Serve the low calorie spinach raita chilled.] | [Energy, 32 cal, Protein, 3.1 g, Carbohydrates, 4.4 g, Fiber, 0.5 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 50 mg] | low-calorie-spinach-raita-recipe-1363r |
| rcp4057 | Low Calorie Spinach Soup | NA | Veg | [shredded spinach (palak), olive oil, grated garlic (lehsun), chopped onions, low fat milk, salt] | 15 mins | 8 mins | [Low Cal Soups, Indian Party, Non-stick Pan, Quick Vegetarian Soups, Calcium Rich Indian Recipes, Vitamin A Rich, Beta Carotene, Retinol, Pregnancy First Trimester] | 4Makes 4 servings | Indian | low calorie spinach soup | low cal healthy palak soup | quick Indian spinach soup with low fat milk | with 17 amazing images You will thoroughly enjoy this nutrient-dense, easy-to-prepare low calorie spinach soup. Cooking it with low-fat milk gives low cal healthy palak soup a lovely emerald green colour, which together with the aroma of sautéed onions and garlic, makes this soup irresistible! This quick Indian spinach soup with low fat milk is especially recommended for all the weight-conscious readers. The soup has not been strained in order to retain the fibre of the spinach. I would like to share some important tips to make the perfect low calorie spinach soup. 1. Season the Low Calorie Spinach Soup with salt and pepper. Be careful while adding salt because spinach has a slight salty flavour. 2. We have used low fat milk so the low cal palak soup is perfect for diabetics veg soup and a healthy heart soup. 3. After blending, we don’t strain the palak soup to make it healthier. Also do try other Low-Calorie-Soups like Garlicky Beetroot Soup, Oats and Vegetable Broth and Onion Thyme Soup. See detailed step by step photos and video of low calorie spinach soup | low cal healthy palak soup | quick Indian spinach soup with low fat milk | [To make low calorie spinach soup, heat the oil in a deep non-stick pan, add the garlic and onions and sauté on a medium flame for 1 minute or till the onions turn translucent., Add the spinach and sauté on a medium flame for 2 minutes., Add 1½ cups of water, mix well and bring to boil (approx. 2 to 3 minutes), while stirring once in between., Cool slightly and blend in a mixer till smooth., Transfer the mixture into a deep non-stick pan, add the milk, salt and pepper, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve the low calorie spinach soup.] | [Energy, 49 cal, Protein, 2.9 g, Carbohydrates, 5.7 g, Fiber, 1.3 g, Fat, 1.6 g, Cholesterol, 0 mg, Sodium, 52.2 mg] | low-calorie-spinach-soup-4057r |
| rcp35331 | Low Calorie White Sauce ( Diabetic Recipe) | NA | NA | [chopped cauliflower, butter, whole wheat flour (gehun ka atta), milk, salt freshly ground black pepper (kalimirch)] | 5 mins | 12 mins | [Italian Basic, Non-stick Pan, Diabetic Accompaniments, Low Calorie Quick Recipes, Low Calorie Weight Loss Basic] | 1Makes 1.25 cups (18 tbsp ) | Italian | White sauce is frequently used in continental cuisine. Here is a low calorie version of white sauce which made healthy by the use of cauliflower for creaminess and whole wheat flour instead of the refined plain flour. Enjoy using this white sauce without the guilt for making your favourites dishes like pastas and baked dishes. | [Combine the cauliflower and 2 cups of water in a deep non-stick pan and mix well. Cover with a lid and cook on a medium flame for 7 to 8 minutes or till the cauliflower softens and the water has almost evaporated. Keep aside to cool slightly., Blend the cauliflower (along with the little water remaining) in a mixer to a smooth purée and strain it using a strainer. Keep aside., Heat the butter in a broad non-stick pan, add the wheat flour and sauté on a medium flame for a few seconds or till the wheat flour turns light brown in colour., Add the milk and cauliflower purée, mix well using a whisk till no lumps remain and bring to boil., Add the salt and pepper powder, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Use as required.] | [Energy, 20 cal, Protein, 0.9 g, Carbohydrates, 1.4 g, Fiber, 0.5 g, Fat, 0.9 g, Cholesterol, 2.2 mg, Sodium, 10.2 mg] | low-calorie-white-sauce--diabetic-recipe-35331r |
| rcp3608 | Low Fat Carrot Halwa, Healthy Gajar Halwa | NA | NA | [grated carrot, ghee, low fat milk, chopped dates (khajur), cardamom (elaichi) powder] | 10 mins | 19 mins | [Punjabi Sweets, Low Cal Sweets / Desserts, Halwa, Indian Pressure Cooker, Diwali, Desserts for Entertaining, Pressure Cooker] | 4Makes 4 servings | Punjabi | low fat carrot halwa recipe | healthy gajar ka halwa | low fat Indian carrot pudding | with 14 amazing images. low fat carrot halwa recipe is a healthy gajar ka halwa. The trick to this low fat Indian carrot pudding is to use low fat milk and dates as the sweetener. Everybody loves to savour the traditional flavours of homemade mithais. If it includes a dose of good health, then it becomes all the more desirable and enjoyable, without guilt! Here is an easy way to make tasty, low calorie gajar halwa, which is sure to satisfy your sweet tooth. With the rich hue of carrots, the luxuriant taste of milk and the aesthetic touch of cardamom, this low fat carrot halwa is a really irresistible treat. If you are watching weight this healthy gajar ka halwa is definitely for you. Gajar ka halwa recipe has a traditional charm that continues to please every generation of Indians! Here is a quick and healthy gajar ka halwa recipe made using the pressure cooker. Packed with fresh carrots, this classic healthy gajar ka halwa provides you with plenty of vitamin A. We have sweetened the Low-Fat Carrot Halwa with iron-rich dates and completely avoided white sugar. This not only reduces the fat but also boosts the health quotient. Each and every ingredient used to make low fat gajar ka halwa is healthy and so you can relish it without guilt. You can also try other tasty but low-fat treats like the Sugar Free Shrikhand and the Low-Fat Kulfi with Strawberry Sauce. Enjoy low fat carrot halwa recipe | healthy gajar ka halwa | low fat Indian carrot pudding with detailed step by step photos below. | [To make low-fat carrot halwa, heat the ghee in a pressure cooker, add the carrots and sauté on a medium flame for 5 minutes., Add ¾ cup of milk and dates, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Add the remaining ¼ cup of milk and cardamom powder, mix well and cook on medium flame for 4 minutes, while stirring continuously., Serve the low-fat carrot halwa hot.] | [Energy, 48 cal, Protein, 2.2 g, Carbohydrates, 9.4 g, Fiber, 2.4 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 40.7 mg] | low-fat-carrot-halwa-healthy-gajar-halwa-3608r |
| rcp42744 | Low Fat Chaas Recipe , Indian Low Fat Buttermilk | NA | NA | [low fat curds (dahi), salt] | 5 mins | 0 mins | [Gujarati Drinks, Indian Drinks / Sharbats, Mahashivaratri, Ekadashi Recipes, Ekadasi, Quick 3 Ingredients, Thalassemia, Indian Diabetic Drinks] | 3Makes 3 glasses | Gujarati | low fat chaas recipe | Indian low fat buttermilk |healthy Indian low fat curd drink | with 6 amazing images When you come back home on a hot summer’s afternoon, grab a glass of low fat chaas from the fridge. Relax on a couch, sip on it for a couple of minutes, and feel your body regain its lost splendour. Indeed, Indian low fat buttermilk is one of the most popular Indian summer coolants. It is not only healthy, but tasty and easy to prepare too. It is a basic recipe that requires just two ingredients! To make low fat chaas, combine the curds and salt in a deep bowl and whisk well. Add 2½ cups of chilled water and whisk well. Serve chilled. Since healthy Indian low fat curd drink aids digestion, it is often served along with a traditional Indian lunch. This low fat chaas is low in cholesterol and diabetic-friendly too. Indian low fat buttermilk also keeps acidity at bay. Low fat curd is suitable for adults with heart problems and those on a weight loss or low calorie/low fat diet. At the same time, you get to load up on calcium, which strengthens your bones. This light and refreshing low fat curd drink also gives you fat-soluble vitamins like vitamin A, vitamin D, Vitamin E and Vitamin K. In most respects, it is one of the best summer beverages for any one Enjoy low fat chaas recipe | Indian low fat buttermilk |healthy Indian low fat curd drink | with detailed step by step photos below. | [To make low fat chaas, combine the curds and salt in a deep bowl and whisk well., Add 2½ cups of chilled water and whisk well., Serve the low fat chaas chilled.] | [Energy, 35 cal, Protein, 3.5 g, Carbohydrates, 5 g, Fiber, 0 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 50 mg] | low-fat-chaas-recipe--indian-low-fat-buttermilk-42744r |
| rcp22336 | Low Fat Chocolate Fondue with Fruits | NA | NA | [low fat milk, cornflour water, sugar, cocoa powder, cream cheese, low fat milk, low fat milk, lemon juice] | 10 mins | 15 mins | [Indian Dips / Sauces, Fondue Party, Quick Indian Dips, Gravies & Sauces, Lower Blood Pressure Desserts Sweets] | 4Makes 4 servings | Indian | A delectable chocolate fondue makes a perfect dip for high fibre assorted fruits. | [Put ½ litre milk to boil. When it starts boiling, add the lemon juice., Stir gently until the milk curdles and water floats on top. Remove from the flame and discard the water., Blend the remaining milk solids, 2 tablespoons of milk and 2 tablespoons of water together in a mixer till it smooth and creamy. Keep aside., Put the milk to boil in a non-stick pan and add cornflour and sugar., Heat on a low flame while stirring continuously till the mixture coats the back of a wooden spoon., Add the cocoa powder and whisk thoroughly., Strain the mixture and add cream cheese., Whisk well and keep aside., Place the warm fondue in the centre of the serving table and allow the guests to relish their dessert by dipping fruits of their choice in this fondue.] | [Energy, 158 cal, Protein, 10.1 g, Carbohydrates, 29.3 g, Fiber, 1.5 g, Fat, 0.9 g, Cholesterol, 0 mg, Sodium, 129.7 mg] | low-fat-chocolate-fondue-with-fruits-22336r |
| rcp4055 | Low Fat Cream Cheese | NA | NA | [low-fat milk, low-fat curds (dahi)] | 5 mins | 8 mins | [Basic Indian Dessert Recipes, Non-stick Pan, Low Calorie Weight Loss Basic] | 14Makes 14 tbsp | Indian | Cream cheese is at the heart of many a mouth-watering dessert. While this base ingredient is usually made with full-fat milk and citric acid crystals, here we share a low-cal version made with low-fat milk and curds. This Low-Fat Cream Cheese gives you the opportunity to create many snacks and desserts like pizzas and cheesecakes, at almost zero fat and very few calories. Dieter’s Pizza , Guilt Free Lemon Cheesecake , Fruits with Low Fat Cream Cheese , Nutritious Mini Pizza and Creamy Sun-dried Tomato and Herb Dip with Vegetable Strips are a few examples. | [Put the milk to boil in a deep non-stick pan, while stirring occasionally., When it starts boiling, switch off the flame and wait for 1 minute., Add the curds, while stirring gently and wait for 2 minutes and allow it to curdle., Once the milk has curdled, strain using a muslin cloth. Do not throw away the whey., Combine the paneer with ½ cup of whey in a mixer and blend till smooth., Use as required., The whey remaining after using at step 5 can be used to knead the paratha dough.] | [Energy, 30 cal, Protein, 3 g, Carbohydrates, 4.3 g, Fiber, 0 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 42.9 mg] | low-fat-cream-cheese-4055r |
| rcp3485 | Low Fat Cream Cheese Recipe - How To Make Low Fat Cream Cheese | NA | NA | [low-fat milk, low-fat curds (dahi)] | 5 mins | 8 mins | [Basic Indian Dessert Recipes, Non-stick Pan] | 14Makes 14 tablespoons | Indian | Cream cheese is a type of cheese spread available abroad in most supermarkets. Since it is not very easily available in India, I have made it using fresh low fat milk. Being made from low fat milk and curds, this cream cheese is absolutely fat free and can be relished without any guilt even by diabetics with high cholesterol levels. Use this cream cheese to make delectable desserts or even to make delectable dips to serve at parties along with mixed vegetable crudites . | [Put the milk to boil in a deep non-stick pan, while stirring occasionally., When it starts boiling, switch off the flame and wait for 1 minute., Add the curds, while stirring gently and wait for 2 minutes and allow it to curdle., Once the milk has curdled, strain using a muslin cloth. Do not throw away the whey., Combine the paneer with ½ cup of whey in a mixer and blend till smooth., Use as required., The whey remaining after using at step 5 can be used to knead the paratha dough.] | [Energy, 30 cal, Protein, 3 g, Carbohydrates, 4.3 g, Fiber, 0 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 42.9 mg] | low-fat-cream-cheese-recipe---how-to-make-low-fat-cream-cheese-3485r |
| rcp8687 | Low Fat Curds ( How To Make Low Fat Curds) | NA | Veg | [low fat milk, curd (dahi)] | 2 mins | 2 mins | [Indian Veg Recipes, Healthy Indian Acidity recipes, Low Calorie Weight Loss Basic] | 5Makes 5 cups | Indian | low fat curds recipe | healthy low fat curds | low fat dahi | Indian low fat curds | with 18 amazing images. low fat curds and curds are made in homes all across India. All you need is low fat milk and a bit of curd from the previous day. So we show you how to make the perfect low fat curd recipe. To make low fat curds, heat the milk in a deep non-stick pan on a medium flame for 6 to 8 minutes, while stirring occasionally. Allow it to cool slightly. Add the curd in a bowl and spread it evenly with the help of a spoon. Pour the lukewarm milk over it and mix it very well using a whisk or a spoon. Cover with a lid and keep in a warm place for at-least 6 to 8 hours. Refrigerate for at-least 1 hour and serve Indian low fat curds chilled. We love low fat curds or curds as they are called healthy low fat curds for a good reason. Curds help in digestion as it has very good bacteria. Probiotics in curds acts as a mild laxative but, in case ofdiarrhoea and dysentery, it is a boon, if curd is used with rice. low fat curds help in weight reduction, good for your heart and build immunity. The only difference between curds and low fat curds is the fat level. I would like to share some important tips to make the perfect low fat curds recipe. 1. To make the low fat curd recipe, rinse a deep non-stick pan with 2 tbsp of water and simmer it for 2-3 minutes. This is generally done in stainless steel pans but, if you have an old non-stick pan it is advisable to make this extra effort so, that the milk does not burn. 2. Rotate the pan in a clockwise motion, so the water spreads evenly in the pan. This will prevent milk from scorching as the water forms a protective layer between the pan and milk. See our collection of recipes using low fat curds. My most common usage of low fat curds is just to have it as it is with my lunch or dinner. Other ways are to make healthy raitas like cucumber and pudina raita and low calorie spinach raita. Lots of Indians have a glass of low fat chaas using low fat curds. Enjoy how to make low fat curds recipe | healthy low fat curds | low fat dahi | Indian low fat curds | with detailed step by step photos below. | [To make low fat curds, heat the milk in a deep non-stick pan on a medium flame for 6 to 8 minutes, while stirring occasionally. Allow it to cool slightly., Add the curd in a bowl and spread it evenly with the help of a spoon., Pour the luke warm milk over it and mix it very well using a whisk or a spoon., Cover with a lid and keep in a warm place for atleast 6 to 8 hours., Refrigerate the low fat curds for atleast 1 hour and serve chilled., 2 cups of low fat curds when hung in a muslin cloth for 1 hour yields approx. 1 cup of hung low fat curds.] | [Energy, 74 cal, Protein, 7.1 g, Carbohydrates, 10.2 g, Fiber, 0 g, Fat, 0.4 g, Cholesterol, 0.5 mg, Sodium, 100.6 mg] | low-fat-curds---how-to-make-low-fat-curds-8687r |
| rcp3962 | Low Fat Curds for Weight Loss, Diabetics, Heart and Acidity | BreakFast | Veg | [low fat milk, curd (dahi)] | 2 mins | 2 mins | [Indian Veg Recipes, Calcium Rich Indian Recipes, Healthy Indian Acidity recipes, Diabetic Breakfast, Diabetic Accompaniments, Diabetes and High Blood Pressure Recipes, Diet, Diabetes and Healthy Heart] | 5Makes 5 cups | Indian | low fat curd recipe | Indian low fat yogurt recipe | low fat curd for diabetics, heart, weight loss and acidity | with 18 amazing images. Indian low fat yogurt recipe is easy to make. All you need is low fat milk and a bit of curd from the previous day. So we show you how to make the perfect low fat curd recipe. Nothing like a bowl of yummy low fat curd for diabetics, heart, weight loss and acidity. To make Indian low fat yogurt, heat the milk in a deep non-stick pan on a medium flame for 6 to 8 minutes, while stirring occasionally. Allow it to cool slightly. Add the curd in a bowl and spread it evenly with the help of a spoon. Pour the lukewarm milk over it and mix it very well using a whisk or a spoon. Cover with a lid and keep in a warm place for at-least 6 to 8 hours. Refrigerate for at-least 1 hour and serve Indian low fat dahi chilled. Low fat curd also truly abounds in health benefits. Firstly it has healthy bacteria which aids in digestion. For this same reason it’s known to relieve acidity too. All those who have been advised to restrict the amount of fat being consumed due to overweight should have low fat curds. Since the fat levels are low, low fat curds are healthy for weight loss, diabetics and those with heart issues. I would like to share some important tips to make the perfect low fat curds recipe. 1. Boil the milk on a medium flame for 6 to 8 minutes. Stir it occasionally to avoid the milk from sticking to the bottom of the pan or browning. Generally, for making dahi at home, you just need to warm the milk slightly. In hot climate, you will need to warm the milk very slightly but, if the weather is cold you need to warm it a little more. 2. Add the low fat dahi in a bowl or pan. This is called as jaman or a starter which helps in setting the curd. In winters, you would require more starter to set the curd so, adjust the quantity according to the season. 3. My mother makes use of air-tight, lunch-box bottle container to set dahi for our office use. 4. Rest in a warm place for 5-6 hours. You can place the curd bowl in an oven or a casserole to set during cold climate. During summers, the curd will set very quickly (within 4-5 hours), so check it after 4 hours without fail. Eat Indian low fat curds as is during breakfast or as a healthy snack. Curds contain protein and will keep you full for a longer time so when on a weight loss diet, just have low fat curds. Enjoy low fat curd recipe | Indian low fat yogurt recipe | low fat curd for diabetics, heart, weight loss and acidity | with detailed step by step photos below. | [To make low fat curds, heat the milk in a deep non-stick pan on a medium flame for 6 to 8 minutes, while stirring occasionally. Allow it to cool slightly., Add the curd in a bowl and spread it evenly with the help of a spoon., Pour the luke warm milk over it and mix it very well using a whisk or a spoon., Cover with a lid and keep in a warm place for atleast 6 to 8 hours., Refrigerate the low fat curds for atleast 1 hour and serve chilled., 2 cups of low fat curds when hung in a muslin cloth for 1 hour yields approx. 1 cup of hung low fat curds.] | [Energy, 74 cal, Protein, 7.1 g, Carbohydrates, 10.2 g, Fiber, 0 g, Fat, 0.4 g, Cholesterol, 0.5 mg, Sodium, 100.6 mg] | low-fat-curds-for-weight-loss-diabetics-heart-and-acidity-3962r |
| rcp4070 | Low Fat Fries | Snacks | Veg | [potato fingers, oil, chilli powder, cumin seeds (jeera) powder, salt] | 5 mins | 19 mins | [Indian Birthday Party, High Tea Party, Non-stick Pan, Kids After School, healthy Indian grilled vegetables, Low Calorie Indian Snacks & Starters] | 1Makes 1.25 cups | Indian | The Sun may rise in the west but Fries cannot be low-fat; that is what many people think! Sshh… we will tell you a secret today, so you can savour French Fries occasionally without adding too many inches to your waistline. With a bit of patience, and just two teaspoons of oil, you can make Low-Fat Fries, which when served with a sprinkling of chilli and cumin seeds powder tastes even better than the original! But, do hold your horses and have small portions because potato is still a starchy nightmare. Low Fat Fries make a truly wonderful combination for Whole Wheat Vegetable Burger and Nutritious Paneer Tikki Burger or any other Burger . | [Combine the potatoes and enough water in a deep non-stick pan and cook on a medium flame for 5 to 7 minutes. Drain well and keep aside., Heat the oil in a broad non-stick pan, add the potato fingers and cook on a medium flame for 8 to 10 minutes, while tossing occasionally., Add the chilli powder, cumin seeds powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve immediately.] | [Energy, 179 cal, Protein, 1.8 g, Carbohydrates, 25 g, Fiber, 1.9 g, Fat, 8.1 g, Cholesterol, 0 mg, Sodium, 12.1 mg] | low-fat-fries-4070r |
| rcp42751 | Low Fat Healthy Gujarati Kadhi | Dinner | Veg | [low fat curds (dahi), besan (bengal gram flour), ghee, cumin seeds (jeera), mustard seeds ( rai / sarson), asafoetida (hing), curry leaves (kadi patta), salt, ginger-green chilli paste, coriander (dhania), brown rice] | 5 mins | 13 mins | [Collection of Gujarati Dals / Kadhis, Dinner, Kadhi recipes from all across India, Low Calorie Dals, Low Calorie Kadhis, Kadai Veg, Vitamin B1 Thiamine, Phosphorus Rich Foods] | 6Makes 6 servings | Gujarati | healthy kadhi recipe | low fat Gujarati kadhi | with 10 amazing images. Kadhi is one of the most popular Indian main course dishes. Made of curd, thickened with besan, and spiced up in different variants, the kadhi kind of refreshes your taste buds and helps loosen the food you eat it with. Each region has its own variant of kadhi – the Rajasthani Pakoda Kadhi, Punjabi Pakoda Kadhi, Gujarati Kadhi, Maharashtrian Kokum Kadhi and more. Kadhi is generally a healthy option because it gives fat-soluble vitamins like Vitamin A, Vitamin D, Vitamin E and Vitamin K. We have gone a step further and modified the traditional Gujarati version of Kadhi, to make it a low-cholesterol and diabetic-friendly. We have used low-fat curd and reduced the ghee to just 1 tsp. in this healthy kadhi recipe. Low-fat curd is suitable for adults with heart problems and those on a weight-loss, low-fat or low-calorie diet. We have also done away with sugar and jaggery, but it tastes awesome this way too. Make this yummy Low-Fat Kadhi, and serve it with a delicious diabetic-friendly khichdi recipe like Jowar and Vegetable Khichdi, Wholesome Khichdi or Oats Khichdi. Learn how to make healthy kadhi recipe | low fat Gujarati kadhi recipe with detailed step by step photos below. | [To make healthy kadhi, combine the curds and besan in a deep bowl and whisk well till no lumps remain., Add 3 cups of water and mix well and keep aside., Heat the ghee in a kadhai and add the cumin seeds and mustard seeds., When the seeds crackle, add the asafoetida and curry leaves and sauté for a few seconds., Add the prepared curds-besan-water mixture, salt, ginger-green chilli paste and mix well and bring to a boil for 2 minutes, while stirring continuously., Reduce the flame and simmer for 8 to 10 minutes, while stirring occasionally., Garnish the healthy kadhi with coriander and serve hot with brown rice khichdi.] | [Energy, 77 cal, Protein, 4.9 g, Carbohydrates, 10.8 g, Fiber, 1.9 g, Fat, 1.6 g, Cholesterol, 0 mg, Sodium, 42.5 mg] | low-fat-healthy-gujarati-kadhi-42751r |
| rcp4009 | Low Fat Kulfi with Strawberry Coulis | NA | NA | [low fat milk, citric acid (nimbu ka phool), cornflour, sugar, saffron (kesar) strands, cardamom (elaichi) powder, strawberries,, powdered sugar] | 10 mins. | 40 mins. | [Indian Freezer, Calcium Rich Desserts] | 6Makes 6 kulfis. | Indian | Kulfi is a frozen dessert which all of us relish but which we often avoid it because of its high caloric value. Here is a simple but yummy low fat kulfi that doesn't take forever to prepare and provides substantial amounts of calcium without the fat. Enhance its appeal and vitamin C levels by serving it with a strawberry sauce and enjoy it with your family and loved ones. | [Soak the saffron in a little warm milk and keep aside., Dissolve the cornflour in 1 tablespoon of milk and keep aside., Dissolve the citric acid in 2 tablespoons of water and keep aside., Pour the milk in a broad non-stick pan and bring to a boil. Simmer over a medium flame, stirring continuously till the milk reduces to little more than half its original quantity (approx. 600 ml.)., Add the citric acid solution and simmer for 2 minutes. The milk may curdle a bit but that is intended., Add the cornflour solution and sugar, bring to a boil and simmer for 5 to 7 minutes., Cool completely, add the saffron mixture and cardamom powder and mix well., Pour into a shallow container and cover and freeze till slushy., Remove and blend in a blender to break all the ice crystals till the kulfi is smooth and creamy., Pour into 6 kulfi moulds and freeze overnight until it sets., To unmould, allow the moulds to remain outside the refrigerator for 5 minutes and then unmould by inserting a wooden skewer, stick or a fork in the centre of the kulfi and pulling it out., Serve topped with the strawberry sauce.] | [Energy, 97 cal, Protein, 6 g, Carbohydrates, 17.6 g, Fiber, 0.5 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 83.5 mg] | low-fat-kulfi-with-strawberry-coulis-4009r |
| rcp3605 | Low Fat Kulfi with Strawberry Sauce | NA | NA | [low fat milk, cornflour, sugar, saffron (kesar) strands, cardamom (elaichi) powder, strawberries, powdered sugar] | 10 mins. | 40 mins. | [Punjabi Sweets, Kulfi, Low Cal Sweets / Desserts, Boiled Indian recipes, Raksha - Bandhan, Desserts for Entertaining, Non-stick Pan] | 6Serves 6 | Punjabi | Kulfi is a frozen dessert, which all of us relish but often tend to avoid because of its high calorific value. Here is a simple yummy low fat kulfi that doesn't take forever to prepare and provides substantial amounts of calcium without the fat. Enhance its appeal and vitamin C levels by serving it with a strawberry sauce. | [In a small bowl, soak the saffron in a little warm milk and keep aside., Dissolve the cornflour in 1 tablespoon of milk and keep aside., Put the milk in a broad non-stick pan and bring to a boil. Simmer over a medium flame stirring continuously till the milk reduces to little more than half the original quantity (approx. 600 ml.)., Add the cornflour solution and sugar and bring to a boil. Simmer for 5 to 7 minutes., Cool completely. Add the saffron mixture and cardamom powder and mix well., Pour into shallow freezer proof containers and freeze till slushy (aprox. 3 to 4 hours)., Remove and blend in liquidiser to break all the ice crystals till the mixture is smooth and creamy., Pour into 6 kulfi moulds and freeze overnight until it sets., To unmould, allow the moulds to remain outside the refrigerator for 5 minutes and then unmould by inserting a wooden skewer stick or a fork in the centre of the kulfi and pulling it out., Serve topped with the strawberry sauce.] | [Energy, 97 cal, Protein, 6 g, Carbohydrates, 17.6 g, Fiber, 0.5 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 83.5 mg] | low-fat-kulfi-with-strawberry-sauce-3605r |
| rcp8689 | Low Fat Mawa ( How To Make Khoya Or Mawa) | NA | NA | [low-fat milk, cornflour] | 5 mins | 30 mins | [Bengali Sweets, Basic Indian Dessert Recipes] | Makes 0.5 cup (7 tbsp ) | Bengali | Khoya is the key ingredient that imparts not only richness and taste to any sweet or a dessert but also the required grainy texture and mouth feel. But knowing the fact that it is too high in calories it is always considered a culprit. Here’s a low fat and a healthier version of khoya made from low fat milk, which when added to any sweets and desserts allows you to relish them without any guilt. Recipes like Mixed Halwa , Orange Sandesh, Shahi Poli ,gets a different twist on adding of this low fat khoya. | [Heat the milk in a broad non-stick pan and bring it to boil., When the milk starts boiling, cook it on a slow flame for 8 to 10 minutes or till the milk reduces to half, while stirring continuously and scrapping the sides of the pan., Add the cornflour, mix well and cook on a slow flame for another 8 to 10 minutes or till the mixture thickens well., Remove from the flame, keep the mava aside to cool slightly and then refrigerate for ½ hour. Use as per the recipe.] | [Energy, 44 cal, Protein, 3.7 g, Carbohydrates, 7 g, Fiber, 0.2 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 50.1 mg] | low-fat-mawa---how-to-make-khoya-or-mawa-8689r |
| rcp8688 | Low Fat Paneer ( How To Make Low Fat Paneer) | Snacks | NA | [low fat milk, vinegar] | 2 mins | 10 mins | [Punjabi, Punjabi Breakfast, Starters / Snacks, Calcium Rich Indian Recipes, High Protein Indian recipes, Vitamin A Rich, Beta Carotene, Retinol, Diabetic International Recipes] | 1Makes 1 cup paneer | Punjabi | low fat paneer recipe | how to make low fat paneer at home | nutrition in low fat paneer | Indian low fat cottage cheese for weight loss | with 21 amazing images. low fat paneer is one of the best vegetarian sources of protein. Learn low fat paneer recipe | how to make low fat paneer at home | nutrition in low fat paneer | Indian low fat cottage cheese for weight loss | Soft and mild, paneer is a delicious fresh Indian cheese that is easily made at home with just a couple of simple ingredients that you probably already have in your kitchen. This low fat paneer is made with low fat milk, which means it has a lower fat content than regular paneer. To make low fat paneer, boil low fat milk in a deep pan. When it starts boiling, add the vinegar gradually and stir it gently. Once the milk has curdled, strain using a muslin cloth and wash it thoroughly. For making firm low fat paneer cubes, place the paneer into the muslin cloth and put heavy weight on the paneer and keep aside for 30 minutes. After it sets, remove the paneer from the muslin cloth and cut into even sized cubes or grate it and use as required. Low Fat Paneer (low fat cottage cheese) is rich in Calcium, Protein, Vitamin A, Magnesium, Phosphorus. Low fat paneer for weight loss can be used in a variety of dishes, such as sabzis, curries, stir-fries, and salads. It can also be eaten on its own as a snack or appetizer. Even diabetics and cardiac patients who have been advised to restrict fat intake can opt for this homemade low fat paneer in prescribed quantities. It is low in carbs too, so it will metabolize quickly! 1 cup low fat paneer is made from 2 litres low fat milk and yields 700 calories, makes 250 grams and has 70 grams of protein and is 127% of the RDA. See calories for low fat paneer details. 1/2 cup Indian low fat cottage cheese for weight loss gives 35 grams of protein and is 350 calories. pro tips to make low fat paneer: 1. You can use lemon juice or vinegar to make low fat paneer. Lemon juice and vinegar are both acidic substances that will curdle the milk. 2. Store the Indian low fat cottage cheese in an airtight container in the refrigerator. This will help to keep the paneer fresh for up to 3 days. It is very important to store it in enough water otherwise the discoloration happens and paneer gets spoilt. 3. Set the paneer for at least 30 minutes. This will remove the excess whey and give the paneer a firm texture. 4. Wash the chenna thoroughly to remove the acidic flavour. 5. Low fat paneer curdled using lemon has a mild zesty flavour which will be best used for making salad or stir fries. Enjoy low fat paneer recipe | how to make low fat paneer at home | nutrition in low fat paneer | Indian low fat cottage cheese for weight loss | with step by step photos and video below. | [To make low fat paneer, put the milk to boil in a deep pan, while stirring occasionally., Once boiled, add the vinegar gradually, while stirring it gently., Cook on medium flame for 2 to 3 minutes, while stirring occasionally., Once the milk has curdled, strain using a muslin cloth., Wash the paneer thoroughly. This is crumbled paneer., To make solid paneer, place the paneer into the muslin cloth on a clean surface., Put heavy weight on the paneer and keep aside for 30 minutes., Remove the low fat paneer from the muslin cloth and after 30 minutes, cut into even sized cubes or grate it and use as required., To store low fat paneer, place it in enough water in an air-tight container and keep refrigerated and use as require.] | [Energy, 700 cal, Protein, 70 g, Carbohydrates, 100 g, Fiber, 0 g, Fat, 2 g, Cholesterol, 0 mg, Sodium, 1000 mg] | low-fat-paneer---how-to-make-low-fat-paneer-8688r |
| rcp33776 | Low Fat Paneer and Green Peas Stuffed Parathas, Diabetic Friendly | NA | Veg | [crumbled low fat paneer (cottage cheese), boiled and lightly crushed green peas, chopped coriander (dhania), chopped mint leaves (phudina), chopped green chillies, salt, whole wheat flour (gehun ka atta), salt, whole wheat flour (gehun ka atta), oil] | 15 mins | 20 mins | [Punjabi roti recipes | Punjabi parathas, Parathas, Stuffed Veg Parathas, All-in-one Parathas, Tava, Diabetic Rotis and Parathas, Healthy Rotis Healthy Parathas Theplas] | 6Makes 6 parathas (6 paratha ) | Punjabi | low fat paneer and green peas stuffed paratha recipe | healthy green peas and paneer paratha | Indian style green pea paratha | healthy paneer matar paratha | with 19 amazing images. low fat paneer and green peas stuffed paratha recipe | healthy green peas and paneer paratha | Indian style green pea paratha | healthy paneer matar paratha is a one dish meal packed with nourishment. Learn how to make healthy green peas and paneer paratha. To make low fat paneer and green peas stuffed paratha, combine the whole wheat flour and salt in a deep bowl, mix well and knead into a soft dough using enough water. Divide the dough into 6 equal portions. Roll a portion of dough into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling. Place one portion of the stuffing in the centre and bring together all the sides in the centre and seal tightly. Press it lightly to seal the stuffing, flatten the dough and roll out again into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the paratha using ¼ tsp of oil and cook till golden brown spots appear on both the sides. Repeat with the remaining dough and stuffing to make 5 more parathas. Serve immediately. This healthy paneer matar paratha is a really sumptuous treat. While green peas add to the goodness of this paratha by adding fibre, a dash of coriander and mint boost the josh factor! Further we have cooked each paratha with only ¼ tsp of oil. Heart patients and weight watchers can benefit from 2.8 g of fibre per paratha. We have made this Indian style green pea paratha with whole wheat flour, completely avoiding refined flour, which can raise blood sugar levels quickly. This wholesome diabetic-friendly paratha is a paneer lover’s delight, made with low-fat paneer. But try to restrict the portion to one paratha in a meal. This healthy green peas and paneer paratha makes use of low fat paneer, to restrict the consumption of fat. But you can make your choice between low fat paneer and full fat paneer. Learn how to make low fat paneer at home. Tips for low fat paneer and green peas stuffed paratha. 1. The dough should be soft so rolling becomes easier. 2. The stuffing is slightly sticky, so you need to be cautious while rolling. Roll them with very little pressure. 3. Serve immediately as we have used very little oil for cooking. Keeping them for too long might make them a little dry. Enjoy low fat paneer and green peas stuffed paratha recipe | healthy green peas and paneer paratha | Indian style green pea paratha | healthy paneer matar paratha | with step by step photos. | [To make low fat paneer and green peas stuffed paratha recipe combine the whole wheat flour and salt in a deep bowl, mix well and knead into a soft dough using enough water., Divide the dough into 6 equal portions., Roll a portion of dough into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling., Place one portion of the stuffing in the centre and bring together all the sides in the centre and seal tightly., Press it lightly to seal the stuffing, flatten the dough and roll out again into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the paratha using ¼ tsp of oil and cook till golden brown spots appear on both the sides., Repeat with the remaining dough and stuffing to make 5 more parathas., Serve the low fat paneer and green peas stuffed paratha recipe immediately., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 115 cal, Protein, 3 g, Carbohydrates, 19.9 g, Fiber, 2.8 g, Fat, 1.8 g, Cholesterol, 0 mg, Sodium, 44.5 mg] | low-fat-paneer-and-green-peas-stuffed-parathas-diabetic-friendly-33776r |
| rcp3604 | Low Fat Seviyan Kheer, Low Calorie Vermicelli Kheer | NA | Veg | [vermicelli (seviyan), low fat milk, sugar, cardamom (elaichi) powder, saffron (kesar) strands, chopped raisins (kismis)] | 5 mins | 18 mins | [Maharashtrian Upvas (Fasting), Mughlai Mithai, Low Cal Sweets / Desserts, Eid, Iftar Recipes for Ramadan / Ramzan, Gudi Padwa, Non Stick Kadai Veg] | 4Makes 4 servings | Maharashtrian | low fat seviyan kheer recipe | low calorie vermicelli kheer | low calorie seviyan kheer | healthy eid seviyan kheer is a slightly healthier version to the famous seviyan kheer. Learn how to make low calorie vermicelli kheer. If you have a sweet tooth and crave for desserts after a meal, here's a fast and quick option that you will truly relish. A healthier variant of the traditional seviyan kheer, this low calorie seviyan kheer does away with the use of full-fat milk, condensed milk and dry fruits. Even without these rich ingredients, the vermicelli thickens the low fat milk effortlessly to create a creamy concoction that's sure to appease your craving. To make seviyan kheer, low fat seviyan kheer, heat a broad non-stick pan, add the vermicelli, dry roast on a medium flame for 3 minutes or till it turns light brown in colour. Keep aside. Heat the milk and sugar in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally, while scraping the sides of the pan. Add the roasted seviyan and raisins, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Add the cardamom powder and saffron and mix well. Serve warm. Reduced use of sugar, compensated by the natural sweetness of raisins, gives weight-watchers the license to enjoy this mithai occasionally in small portions. A touch of cardamom powder and saffron add colour and flavour to this healthy eid seviyan kheer. This low calorie vermicelli kheer, lends enough calcium and protein to our meals minus too many calories by way of excess sugar. Though the use of sugar has been restricted to 1 tbsp, it doesn’t fail to please your taste buds. To go slightly healthy, you need to get accustomed to eating less of refined sugar which may be a cause of inflammation in the body. We have also added a handful of raisins to balance the sweetness and for added mouthfeel. This Ramadan try this healthier variant. Heart patients and those with high blood pressure can enjoy this dessert in small quantities on occasions. Tips for seviyan kheer, low fat seviyan kheer. 1. Use whole wheat vermicelli only and not vermicelli made of maida. The latter variant is more refined and devoid of many nutrients including fiber. 2. Serve within 10 minutes of preparation while it is still warm. If it takes longer to serve, then adjust the consistency by adding a little low-fat milk. Enjoy low fat seviyan kheer recipe | low calorie vermicelli kheer | low calorie seviyan kheer | with recipe and photos below. | [Heat a broad non-stick pan, add the vermicelli, dry roast on a medium flame for 3 minutes or till it turns light brown in colour. Keep aside., Heat the milk and sugar in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes ,while stirring occasionally, while scrapping the sides of the pan., Add the roasted sevaiiyan and raisins, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Add the cardamom powder and saffron and mix well., Serve warm.] | [Energy, 103 cal, Protein, 5.7 g, Carbohydrates, 19.5 g, Fiber, 0.1 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 76.6 mg] | low-fat-seviyan-kheer--low-calorie-vermicelli-kheer-3604r |
| rcp22318 | Low Salt Mooli Roti, Nutritious Radish Rotis | NA | NA | [grated radish (mooli), whole wheat flour (gehun ka atta), green chillies paste, turmeric powder (haldi), cumin seeds (jeera), oil, salt, whole wheat flour (gehun ka atta), oil] | 10 mins | 20 mins | [Indian Rotis, healthy Rotis / Parathas, Indian Tawa, Tava, Lower Blood Pressure Rotis Parathas] | 6Makes 6 rotis | Indian | Add more josh to your daily dose of Indian breads by perking it up with grated white radish and spice powders. Since radish has a sharp flavour, it gives the rotis a nice taste even though very little salt is used. The other spice powders also help to boost the flavour of the Low Salt Mooli Roti without relying on the salt. As it is low in sodium, this recipe can be added as part of your daily menu. It can be had for breakfast or as part of any main meal, with a subzi of your choice. | [Combine all the ingredients in a deep bowl and knead into soft dough using enough water., Divide the dough into 6 equal portions., Roll out a portion of the dough into a 150 mm (6") diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the roti, using ¼ tsp of oil, till it turns light brown in colour from both the sides., Repeat steps 3 and 4 to make 5 more rotis., Serve immediately.] | [Energy, 90 cal, Protein, 2.7 g, Carbohydrates, 16 g, Fiber, 2.9 g, Fat, 2.1 g, Cholesterol, 0 mg, Sodium, 71.9 mg] | low-salt-mooli-roti-nutritious-radish-rotis-22318r |
| rcp32981 | Low- Cal Mayonnaise | NA | NA | [bread slices, hung low-fat curds (dahi), olive oil, white pepper powder, mustard (rai / sarson) powder, powdered sugar, salt] | 5 mins | 0 mins | [Indian Dips / Sauces, Refrigerator, Mixer, Low Calorie International Recipes, Low Calorie Weight Loss Basic] | 14Makes 14 tbsp | Indian | Here's a low cal version of mayonnaise that will surely pacify health conscious people who always feel let down as they have to curb the intake of mayonnaise in continental dishes. This recipes reduces the calories almost to half as compared to our regular mayonnaise. Unusual ingredients like bread and low-fat curds used in this recipe will help retain the texture as well the taste. Use it to prepare dishes like Healthy Burger and you are sure to be impressed. | [Remove the crust from all the bread slices., Combine all the ingredients including the bread slices and blend in a mixer till smooth., Refrigerate it for 1 to 2 hours and use as required.] | [Energy, 35 cal, Protein, 1.4 g, Carbohydrates, 4.7 g, Fiber, 0 g, Fat, 1.1 g, Cholesterol, 0 mg, Sodium, 14.3 mg] | low--cal-mayonnaise-32981r |
| rcp32634 | Low- Cal Mayonnaise ( Wraps and Rolls) | NA | Veg | [bread slices, low fat curds, olive oil, white pepper powder, mustard (rai / sarson) powder, powdered sugar, salt] | 5 mins | 0 mins | [No Cooking Veg Indian, Mixer, Quick Indian Dips, Gravies & Sauces, Low Calorie Dips, Sauces] | 1Makes 1 cup (14 tbsp ) | Indian | Wraps / Rolls are never complete without a dash of mayonnaise to add a hint of spice and a touch of gooeyness! However, regular mayonnaise also adds a bit of guilt to the recipe. Let us change that, and make this indispensable ingredient healthier. This recipe of Low-Cal Mayonnaise brings down the calorie count to almost half of regular mayonnaise by using unusual ingredients like bread and low-fat curds, which help retain the original texture and taste while just positively affecting the cal count! Try spreading a spoonful of this Low-Cal Mayonnaise on your next wrap or roll, and experience the magic for yourself. | [Remove the crust from all the bread slices., Combine all the ingredients including the bread slices and blend in a mixer till smooth., Refrigerate it for 1 to 2 hours and use as required.] | [Energy, 30 cal, Protein, 1 g, Carbohydrates, 4 g, Fiber, 0 g, Fat, 1.1 g, Cholesterol, 0 mg, Sodium, 7.2 mg] | low--cal-mayonnaise---wraps-and-rolls-32634r |
| rcp4073 | Low- Calorie Vegetable Au Gratin | NA | NA | [chopped cauliflower bottle gourd (doodhi / lauki), low fat butter, whole wheat flour (gehun ka atta), low fat milk, salt freshly ground black pepper, chopped and boiled mixed vegetables, low fat butter, chopped onions, chopped green chillies, salt, grated processed cheese] | 15 mins | 20 mins | [French Baked dishes, Casseroles and Bakes, Oven, Diabetic International Recipes, Low Calorie International Recipes] | 4Makes 4 servings | French | low calorie vegetable Au gratin | healthy Au gratin recipe | low cal veg Au gratin | healthy Au gratin recipe | low calorie vegetable Au gratin | low cal veg Au gratin is a low cal version of famous Au Gratin. Learn how to make healthier Au gratin. With a little know-how, anything can be made low calorie! If you never even imagined earlier that white sauce could be made low cal, and without maida, you must try this low calorie vegetable Au gratin as soon as possible to believe that it is indeed possible! To make the white sauce of healthy Au gratin, you need to make a white sauce with cauliflower or bottle gourd. In very little low fat butter, wheat flour is sautéed. To this milk, cauliflower puree, salt and pepper powder are added. Then to make low cal veg Au gratin, again heat little low fat butter, saute onions, green chillies add mixed veggies one by one. Add the prepared low cal white sauce, salt and pepper and cook for 2 minutes. Finally pour it into a baking dish, sprinkle only 2 tbsp of cheese over it and bake it in a pre-heated oven at 200°c (400°f) for 10 minutes or till the cheese melts. Serve hot. Healthy Au gratin is a simple dish of baked vegetables in low cal white sauce, topped with very little cheese. An innovative and filling dish as classy as the name stands. Use a variety of veggies, make your own combinations and surprise your guests and family. A serving of low calorie vegetable Au gratin lends approx. 124 calories and 14 g of carb. ½ serving an be enjoyed by diabetics and those having cardiac problems. Enjoy healthy Au gratin recipe | low calorie vegetable Au gratin | low cal veg Au gratin in smaller portions and not very frequently…. after all, it is an exotic recipe and definitely not everyday food! | [Combine the cauliflower and 2 cups of water in a deep non-stick pan and cook on a medium flame for 8 to 10 minutes or until the cauliflower turns soft., Blend it in a mixer to a smooth purée. Keep aside., Heat the butter in a broad non-stick pan, add the whole wheat flour and sauté on a medium flame for 30 seconds., Add the milk, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously with the help of a whisk till no lumps remain., Add the cauliflower purée, mix well and cook on medium flame for 1 minute, while stirring continuously., Add the salt and pepper powder, mix well and bring to a boil, while stirring occasionally. Keep aside., To make low- calorie vegetable au gratin, heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the green chillies and sauté on a medium flame for 30 seconds., Add the mixed vegetables, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the low calorie white sauce, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the salt and pepper, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Transfer into a greased baking dish and sprinkle the cheese on top., Bake in a pre-heated oven at 200°c (400°f) for 10 minutes or till the cheese melts., Serve the low- calorie vegetable au gratin hot., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 124 cal, Protein, 6.8 g, Carbohydrates, 14 g, Fiber, 5.4 g, Fat, 4.6 g, Cholesterol, 13.9 mg, Sodium, 158.1 mg] | low--calorie-vegetable-au-gratin-4073r |
| rcp1316 | Low- Calorie White Sauce | NA | NA | [chopped cauliflower, low-fat butter, whole wheat flour (gehun ka atta), low-fat milk, salt] | 5 mins | 12 mins | [Mixer, Deep Pan, Quick Indian Dips, Gravies & Sauces, Low Calorie Weight Loss Basic] | 1Makes 1.25 cups (18 tbsp ) | Indian | Even when you load a white sauce based recipe with healthy veggies and other nutritious ingredients, there is still a niggling concern about the amount of butter and refined flour that goes into the white sauce. Not any more! Here is a delectable Low-Calorie White Sauce made with just one teaspoon of low-fat butter and whole wheat flour instead of maida. Cauliflower purée along with low-fat milk imparts a luscious creaminess to the sauce, making it just as good as the authentic recipe. Use this guilt-free white sauce to make your favourite international dishes. | [Combine the cauliflower and 2 cups of water in a deep non-stick pan and mix well. Cover with a lid and cook on a medium flame for 7 to 8 minutes or till the cauliflower softens and the water has almost evaporated. Keep aside to cool slightly., Blend the cauliflower (along with the little water remaining) in a mixer to a smooth purée and strain it using a strainer. Keep aside., Heat the butter in a broad non-stick pan, add the whole wheat flour and sauté on a medium flame for a few seconds or till the wheat flour turns light brown in colour., Add the milk and cauliflower purée, mix well using a whisk till no lumps remain and bring to boil., Add the salt and pepper, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Use as required.] | [Energy, 11 cal, Protein, 0.8 g, Carbohydrates, 1.4 g, Fiber, 0.5 g, Fat, 0.2 g, Cholesterol, 0.4 mg, Sodium, 13.7 mg] | low--calorie-white-sauce-1316r |
| rcp32977 | Low- Fat Cream Cheese | NA | NA | [milk, curds (dahi)] | 5 mins | 6 mins | [Basic Indian Dessert Recipes, Boiled Indian recipes, Mixer, Deep Pan, Low Calorie Weight Loss Basic] | 9Makes 9 tbsp | Indian | This one is dedicated to all cheese lovers. Here’s the low-fat version of cream cheese made from 99.7% fat-free milk. It can be relished without the mildest pang of guilt by people with high cholesterol levels! Use this cream cheese to make delectable dips to serve at parties as used in the recipe of Creamy Sun-dried Tomato and Herb Dip and even to replace cheese as a topping in Nutritious Mini Pizza. | [Put the milk to boil in a deep non-stick pan, while stirring occasionally., When it starts boiling, switch off the flame and wait for 1 minute., Add the curds, while stirring gently. Wait for 2 minutes and allow it to curdle., Once the milk has curdled, strain using a muslin cloth. Do not throw away the whey., Combine the paneer with ½ cup of whey in a mixer and blend till smooth., Use as required.] | [Energy, 129 cal, Protein, 5.5 g, Carbohydrates, 6.7 g, Fiber, 0 g, Fat, 6.5 g, Cholesterol, 16 mg, Sodium, 35.7 mg] | low--fat-cream-cheese-32977r |
| rcp4079 | Low- Fat Kulfi with Strawberry Sauce | NA | NA | [low-fat milk, citric acid (nimbu ka phool), saffron (kesar) strands, low-fat milk, cornflour, sugar, cardamom (elaichi) powder, mashed strawberries, powdered sugar] | 5 mins | 36 mins | [Traditional Indian Mithai, Kulfi, Raksha - Bandhan, Mother's Day, Father's Day, Children's Day, Desserts for Entertaining] | 5Makes 5 kulfis | Indian | Tradition meets innovation in this creative Low-Fat Kulfi with Strawberry Sauce. Sure to earn the praises of all your guests and family members, the visually appealing dessert is very low in fat despite the creamy likeness to authentic kulfi. This is because adding citric acid to low-fat milk causes it to split, imparting a rich texture characteristic of kulfi. Unless told, nobody can guess it is so low in calories and fat. | [Combine the citric acid crystals and 2 tbsp of hot water in a small bowl, mix well and keep aside., Combine the saffron and 1 tbsp of warm milk in a small bowl, mix well and keep aside., Combine the cornflour and 1 tbsp of warm milk in a small bowl, mix well and keep aside., Heat the milk in a deep non-stick pan and bring to a boil for approx. 7 minutes, while stirring occasionally., Cook on a slow flame for 25 to 27 minutes or till it reduces to half of its original quantity, while scrapping the sides occasionally., Add the citric acid-water mixture, mix well and cook on a medium flame for 1 minute, while stirring occasionally. The milk may appear curdled, but that is intended., Add the cornflour-milk mixture and sugar, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Remove from the flame and allow the mixture to cool completely., Add the saffron-milk mixture and cardamom powder and mix well., Pour into a 100 mm. × 100 mm. (4” × 4”) shallow container and freeze for 5 hours., Remove and blend in a mixer to break all the ice crystals till the kulfi is smooth and creamy., Pour into 5 kulfi moulds and freeze overnight or until it sets., Just before serving, allow the moulds to remain outside the freezer for 5 minutes and then unmould by inserting a wooden skewer or a fork in the centre of the kulfi and pulling it out., Serve immediately topped with strawberry sauce.] | [Energy, 103 cal, Protein, 6.8 g, Carbohydrates, 18.3 g, Fiber, 0.6 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 93.3 mg] | low--fat-kulfi-with-strawberry-sauce-4079r |
| rcp3497 | Low- Fat Paneer Paratha | Lunch | NA | [whole wheat flour (gehun ka atta), salt, oil, crumbled low fat paneer (cottage cheese), chopped green chillies, turmeric powder (haldi), dried fenugreek leaves (kasuri methi), chopped coriander (dhania), salt, oil] | 15 mins | 20 mins | [Punjabi roti recipes | Punjabi parathas, Punjabi Paneer Recipes, Tava, Diabetic Rotis and Parathas, healthy quick Indian dinner recipes, Healthy Lunch Work Recipes, Quick Healthy Lunch] | 5Makes 5 parathas | Punjabi | low fat paneer paratha recipe | low calorie paneer paratha - protein rich breakfast | paneer paratha for weight loss and diabetes | low fat stuffed paneer paratha | with 25 amazing images. low fat paneer paratha recipe is a nourishing and lip-smacking stuffed paratha which can be enjoyed for breakfast as well as main meals. To make low fat paneer paratha, first make the dough. Combine all the ingredients and knead into a soft, smooth dough using enough water. Divide the dough into 5 equal portions. Keep aside. Then make a stuffing by combining low fat paneer, green chillies, coriander, dried fenugreek leaves, salt and turmeric powder. Then, divide the stuffing into 5 equal portions. Keep aside. Roll out one portion of the dough into a circle of 75 mm. (3") diameter using whole wheat flour for rolling. Place one portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly. Roll out again into a circle of 125 mm. (5") in diameter, using whole wheat flour for rolling. Cook on a hot tava (griddle), using a 1/4 tsp of oil, till both sides are golden brown in colour. Repeat with the remaining dough and stuffing to make 4 more parathas. Serve hot. Paneer Parathas are normally associated with a mix of refined flour (maida) and whole wheat flour, but here's one healthy version made with only whole wheat flour. Low fat paneer has been used to cut down on the amount of fat in paneer paratha for weight loss and diabetes. The low fat paneer paratha - protein rich breakfast is also enriched with calcium and phosphorus. Both these nutrients help build strong bones. Further the use of whole wheat flour adds in a dose of fibre – a nutrient which helps to add satiety value as well keep the gut healthy. One low fat stuffed paneer paratha is perfect for breakfast. People with heart disease too can enjoy these parathas. The stuffing is flavoured with basic fresh and dried herbs like coriander and dried fenugreek leaves, it teams up very well with bland paneer. You can adjust the green chillies as per your spice level. Tips for low fat paneer paratha. 1. You can serve these parathas hot off the tava along with the Carrot Methi Subzi. 2. You can also use a sautéed onion stuffing instead of the paneer to make healthy onion parathas. Enjoy low fat paneer paratha recipe | low calorie paneer paratha - protein rich breakfast | paneer paratha for weight loss and diabetes | low fat stuffed paneer paratha | with step by step photos. | [Combine all the ingredients and knead into a soft, smooth dough using enough water., Divide the dough into 5 equal portions. Keep aside., To make low- fat paneer paratha, divide the stuffing into 5 equal portions. Keep aside., Roll out one portion of the dough into a circle of 75 mm. (3") diameter using whole wheat flour for rolling., Place one portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly., Roll out again into a circle of 125 mm. (5") in diameter, using whole wheat flour for rolling., Cook on a hot tava (griddle), using a 1/4 tsp of oil, till both sides are golden brown in colour., Repeat with the remaining dough and stuffing to make 4 more parathas., Serve the low- fat paneer paratha hot., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 154 cal, Protein, 8.2 g, Carbohydrates, 26.1 g, Fiber, 3.3 g, Fat, 2.2 g, Cholesterol, 0 mg, Sodium, 77.5 mg] | low--fat-paneer-paratha-3497r |
| rcp4058 | Low-calorie Thousand Island Dressing | NA | NA | [hung low-fat curds (chakka dahi), tomato ketchup, chilli sauce, mustard (rai / sarson) powder, chopped onions, chopped capsicum, chopped green chillies, salt, low-fat milk] | 10 mins | 0 mins | [Indian Salad Dressings, different kinds of Indian chutney] | 1Makes 1 cup (14 tbsp ) | Indian | The art of substitution of ingredients in this exclusive dressing is extremely simple. Though hard to believe, substituting just one ingredient like cream with low-fat curds and avoiding the use of sugar brings down the calorie drastically to half without compromising on the taste. Try this dressing for an afternoon meal to make a sinful salad. | [Combine all the ingredients in a deep bowl and mix well., Refrigerate for atleast 1 hour and use as required.] | [Energy, 14 cal, Protein, 1.2 g, Carbohydrates, 2.2 g, Fiber, 0.1 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 28.5 mg] | low-calorie-thousand-island-dressing-4058r |
| rcp33133 | Luchi ( Bengali Puri) | NA | Veg | [plain flour (maida), oil, salt, oil] | 20 mins | 20 mins | [Orissa, Bengali Rotis / Puri, Puris, Deep Fry, Indian Party, Kadai Veg] | 18Makes 18 luchis | Bengali | luchi recipe | Bengali style luchi | Bengali puri | with 14 amazing images. This Bengali style luchi is so soft and so yummy. Learn how to make luchi recipe | Bengali style luchi | Bengali puri | A Bengali favourite, luchi is nothing but plain flour puris that taste great with Subzis / Curries. Bengali style luchi is white in colour and has a good amount of ghee or oil in them which makes it soft even after it cools. A dollop of ghee or oil added to the dough makes the luchireally crisp and flaky. These white and fluffy puris are a real delicacy, which will be loved by your whole family. Tips to make luchi: 1.Make sure to knead well to make a soft dough. 2. Instead of oil you can also roll the luchi using plain flour. 2. Make sure the oil should be hot enough while deep frying to make the fluffiest luchis. Enjoy luchi recipe | Bengali style luchi | Bengali puri | with detailed step by step photos. | [To make luchi recipe, combine all the ingredients in a deep bowl and knead into a soft dough using 1¼ cups of water., Cover with a lid and allow it to rest for 30 minutes. Divide the dough into 18 equal portions., Roll a portion of the dough into a 125 mm. (5”) diameter circle., Heat the oil in a deep non-stick kadhai and deep-fry the luchi on a medium flame, till it puffs up and turns light brown in colour from both the sides., Drain on an absorbent paper., Repeat steps 3 to 5 to make 17 more luchis., Serve luchi hot with a sabzi of your choice.] | [Energy, 89 cal, Protein, 1.2 g, Carbohydrates, 8 g, Fiber, 0 g, Fat, 5.8 g, Cholesterol, 0 mg, Sodium, 1 mg] | luchi--bengali-puri-33133r |
| rcp41475 | Lukhmi, Hyderabadi Veg Savoury Samosa | Snacks | NA | [plain flour (maida), ghee, curds (dahi), salt, oil, oil, boiled , peeled and mashed potatoes, ginger-garlic (adrak-lehsun) paste, turmeric powder (haldi), chilli powder, garam masala, cumin seeds (jeera) powder, mashed paneer (cottage cheese), chopped mint leaves (phudina), chopped coriander (dhania), mustard (rai / sarson) oil, salt, plain flour (maida), oil] | 15 mins | 25 mins | [Deep-fried Indian Starters, Evening Tea Snacks, Diwali, Diwali Snacks, Indian Party, Indian Birthday Party, Hyderabadi Side Dishes/Accompaniments] | 10Makes 10 lukhmis | Indian | Lukhmi is a crisp and flaky version of samosa that is part of the local cuisine of Hyderabad. While Hyderabadi style Lukhmi is usually non-vegetarian, here we have made a version with a spicy vegetarian filling comprising potatoes and paneer perked up with spice powders, pastes and herbs. You can have this delicacy with tea, or serve it with breakfast. You can also try other savoury snacks like the Aloo Methi Tikki and the Banana Bhajiya . | [Combine the plain flour and ghee in a deep bowl, mix well , rub in between your palms till they crumble like bread-crumbs., Add the curd and salt and knead into a soft dough using enough water., Add the oil and knead again till smooth., Cover the dough with a lid and keep aside for 15 minutes., Heat the oil in a deep non-stick pan, add the potatoes , ginger-garlic paste , turmeric powder,chilli powder, garam masala, cumin seeds powder, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Switch off the flame, add the paneer, mint, coriander, mustard oil and salt and mix very well. Keep aside., Divide the stuffing into 10 equal portions and keep aside., Divide the dough into 5 equal portions., Roll a portion of the dough into 150 mm. (6”) diameter circle using a little plain flour for rolling., Cut this circle in two equal parts with help of a knife., Place one portion of the stuffing at one end and spread it evenly., Fold it and seal it tightly using little water and press both the sides with help of fork., Repeat steps 3 to 6 to make 9 more lukhmis., Heat the oil in a deep non-stick pan and deep-fry, 2 lukhmis at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Repeat step 8 to deep-fry 8 more lukhmis., Serve immediately.] | [Energy, 127 cal, Protein, 1.5 g, Carbohydrates, 6 g, Fiber, 0.2 g, Fat, 10.8 g, Cholesterol, 0.2 mg, Sodium, 1.8 mg] | lukhmi-hyderabadi-veg-savoury-samosa-41475r |
| rcp493 | Lychee and Melon Ball Drink | NA | NA | [lychee crush, muskmelon balls (kharbooja), strawberry crush, lemon juice, soda, ice cubes, mint leaves (phudina)] | 10 mins | 0 mins | [Indian Mocktails, Cocktails, Children's Day, Indian Birthday Party, Cocktail Party, Sweet Recipes for Kids] | 4Makes 4 glasses | Indian | There is a lot of fun and fizz in this exciting glassful! Lychee squash, soda and strawberry syrup come together with lots of ice to give your palate a treat that combines all-time favourite flavours. Blobs of muskmelon float in this drink, making it look and taste more attractive. Make sure the soda is fresh and fizzy, so that you will get a really tingling mouth-feel. This Lychee and Melon Ball Drink is a fun drink to serve at children’s parties. You can even add all the ingredients into the bowl and let the kids have a go at mixing them all up! You can try other mocktail recipes like Pineapple and Orange Drink and Watermelon and Strawberry Drink . | [Combine all the ingredients in a deep bowl, mix well., Pour the drink into 4 individual glasses., Serve immediately garnished with mint leaves.] | [Energy, 117 cal, Protein, 0.8 g, Carbohydrates, 28.3 g, Fiber, 0.6 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 98.1 mg] | lychee-and-melon-ball-drink-493r |
| rcp4015 | Lychee Ginger Sorbet | NA | NA | [lychee, ginger (adrak) juice, lemon juice, powdered sugar] | 20 mins | 0 mins | [Fruit Based Indian Desserts, Indian Sorbets / Indian Frozen Desserts, Desserts for Entertaining, Indian Freezer] | 4Makes 4 servings | Indian | Everything else in this world fades into the realm of insignificance when you take a sip of this Lychee Ginger Sorbet. The scented sweetness of lychees combined with the spikiness of ginger, perked up with a squeeze of lemon and sweetened to just the right extent, this sorbet is beyond all comparison. Definitely a must-try! You can also have a go at other sorbets like the Strawberry Banana Apple Sorbet or Orange Sorbet . | [Combine all the ingredients in a mixer and blend till smooth., Pour the mixture into a shallow aluminium container and cover it with an aluminium foil., Freeze it for 6 hours or until it is firm., Pour the mixture into a mixer and blend till smooth., Transfer the mixture back into the same aluminum shallow container. Cover with an aluminum foil and freeze for approx. 10 hours or till set., Scrape it with a fork and serve immediately in 4 individual glasses.] | [Energy, 120 cal, Protein, 1.9 g, Carbohydrates, 27 g, Fiber, 1 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 213 mg] | lychee-ginger-sorbet-4015r |
| rcp3981 | Lychee Ice Cream | NA | NA | [milk, milk powder, sugar, cornflour, lychee pulp, fresh cream, chopped lychee] | 10 mins | 10 mins | [Fruit Based Indian Desserts, Indian Ice Creams, Indian Party, Desserts for Entertaining, Refrigerator] | 6Makes 6 servings | Indian | Fruity ice-creams are in vogue today, and this recipe will help you ride the tide! Perfect proportions of lychee pulp, cream, milk powder and other ingredients results in a tantalisingly creamy ice-cream with a snazzy flavour, while chunks of chopped lychee tease your taste buds in every mouthful. Enjoy the Lychee Ice-Cream on a hot summer’s day and forget yourself in its sheer brilliance. | [Combine 1 cup of milk, milk powder and cornflour in a deep bowl and mix very well using a whisk. Keep aside., Place the remaining 1½ cups of milk and sugar in a deep pan and bring it to a boil on a medium flame for 4 minutes, while stirring occasionally., Add the milk powder-cornflour mixture, mix well and cook on a medium flame for 5 to 6 minutes, while stirring continuously. Cool completely., Once cooled, add the lychee pulp and fresh cream and mix very well using a whisk., Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set., Pour the mixture into a mixer and blend till smooth., Transfer the mixture into a deep bowl, add the chopped lychee and mix well., Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set., Scoop and serve immediately.] | [Energy, 332 cal, Protein, 9.3 g, Carbohydrates, 34.1 g, Fiber, 0.4 g, Fat, 15.7 g, Cholesterol, 13.3 mg, Sodium, 69.2 mg] | lychee-ice-cream-3981r |
| rcp40966 | Lychee Salsa, Litchi Salsa | NA | Veg | [chopped lychee, chopped green apples, chopped spring onion whites greens, apple cider, dried oregano, chopped green chillies, salt, lavash] | 15 mins | 0 mins | [Indian Dips / Sauces, No Cooking Veg Indian] | 5Makes 5 servings | Indian | This is a mind-blowing salsa that can be served with Lavash to make a delightful starter. An interesting combination of lychee, apples and spring onions perked up with apple cider, herbs and chillies, the Lychee Salsa has an interesting blend of flavours and textures. Chop the fruits very finely because they are not going to be cooked, but just mashed with a potato masher. Refrigerate this salsa immediately on preparation and serve it chilled. | [Combine all the ingredients in a deep bowl and lightly mash it using a potato masher., Refrigerate and serve chilled with lavash.] | [Not Given] | lychee-salsa-litchi-salsa-40966r |
| rcp42291 | Lycopene Rich Tomato Juice | BreakFast | NA | [chopped tomatoes, salt, tabasco sauce] | 10 mins | 0 mins | [Indian Juices, Quick breakfast, Juicer and Hopper, Quick 3 Ingredients, Potassium Rich, Vitamin B9 Rich Folate, B Vitamins] | 2Makes 2 small glasses | Indian | lycopene rich tomato juice recipe | good for heart Indian homemade tomato juice | anti inflammatory juice | good for eyes, pregnancy tamatar juice | with 7 images. lycopene rich tomato juice is a must to detox tomato juice daily with numerous benefits. Learn to make good for heart Indian homemade tomato juice. Have you ever tasted truly 100 percent pure fresh lycopene rich tomato juice with nothing added to it? Once you do, you will never go for any of the packed or sweetened ones! Pure lycopene rich tomato juice has a naturally sweet and tangy taste that is very soothing to the palate and beneficial to our body! Rich in the antioxidant Lycopene, homemade tomato juice promotes good health and reduces inflammation. It prevents hardening of arteries and destroys the harmful effects of free radicals produced in our body. It is therefore a must to include tomatoes in our diet regularly. While it is ideal to have it chopped and eaten as such, you can also have this fresh lycopene rich tomato juice. Do not buy store-bought tomato juice as it is loaded with sugar and can be more harmful than beneficial to your health! One small glass (170 grams) of lycopene rich tomato juice has 39 calories, making it perfect for detox and weight loss. Pro tips for lycopene rich tomato juice. 1. Use fresh and bright red tomatoes to make this lycopene rich tomato juice. 2. You can also use sea salt instead of salt for the better flavour. 3. If you like you can add celery to the juice to make it more flavourful. Enjoy lycopene rich tomato juice recipe | good for heart Indian homemade tomato juice | anti inflammatory juice | good for eyes, pregnancy tamatar juice | with step by step photos. | [To make lycopene rich tomato juice, add the tomato pieces, salt to taste, tobasco sauce, in a mixer jar and blend till smooth., Serve lycopene rich tomato juice immediately.] | [Energy, 39 cal, Protein, 1.8 g, Carbohydrates, 7 g, Fiber, 3.3 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 25.2 mg] | lycopene-rich-tomato-juice-42291r |
| rcp42394 | Lycopene Rich Tomato Salad | Dinner | NA | [tomato cubes, olive oil, sea salt (khada namak)] | 5 mins | 0 mins | [Toss & Mix Salads (No cooking), Low Calorie Indian Salad, Quick Healthy Indian Salads, Low Carb Dinner, Antioxidant rich Indian Salads, Lycopene Indian Recipes, Diet] | 1Makes 1 servings | Indian | Lycopene rich tomato salad | Indian tomato salad good for eyes, cancer, heart | healthy tomato salad for Alzheimer’s and Parkinson’s | tomato salad for weight loss | with 7 images. Lycopene rich tomato salad is a quick healthy salad to make in a few minutes. Learn how to make Indian tomato salad good for eyes, cancer, and heart. You won’t believe that Lycopene rich tomato salad is made of just tomatoes, which is always there in our fridge, with little olive oil and seasoning! The juicy and slightly crisp mouth-feel and awesomely tangy flavour are sure to bowl you over. The Lycopene rich tomato salad is a simple treat but loaded with goodness. It is chock-full of antioxidants, which take you back to the prime of health. Tomato is the richest source of lycopene, a powerful antioxidant that prevents cell damage, one of the main causes of all diseases in our body. Together with the healthy fat from olive oil, tomato salad for weight loss becomes a super good food! Have this yummy Lycopene rich tomato salad to reduce the possibility of cancer, improve bone health and pave the way for a healthy heart! One serving of lycopene rich salad is 69 calories making it perfect for weight loss and healthy living. Pro tips for Lycopene rich tomato salad. 1. Just make sure you chop the tomatoes fresh to get the best taste, texture and nutritional benefits. 2. You can add chopped onions and finely chopped garlic to the healthy tomato salad. Lycopene rich tomato salad is rich in Vitamin C, Folic Acid. Try other Lycopene rich Indian recipes like Tomato Soup, Grilled Zucchini and Carrots and Chunky Tomato Pasta. Enjoy Lycopene rich tomato salad | Indian tomato salad good for eyes, cancer, heart | healthy tomato salad for Alzheimer’s and Parkinson’s | tomato salad for weight loss | with step by step photos. | [To make lycopene rich tomato saladin a deep bowl, put chopped tomatoes , olive oil and sea salt and mix well., Serve the lycopene rich tomato salad immediately and garnish with coriander.] | [Energy, 69 cal, Protein, 1.1 g, Carbohydrates, 4.3 g, Fiber, 2 g, Fat, 5.2 g, Cholesterol, 0 mg, Sodium, 15.5 mg] | lycopene-rich-tomato-salad-42394r |
| rcp33369 | Maa Ki Dal | Dinner | Veg | [whole urad (whole black lentil), rajma (kidney beans), oil, butter, cumin seeds (jeera), cinnamon (dalchini), cloves (laung / lavang), cardamoms (elaichi), green chillies, chopped onions, ginger-garlic (adrak-lehsun) paste, chilli powder, turmeric powder (haldi), tomato pulp, garam masala, salt, fresh cream, parathas, butter naan, jeera rice] | 15 mins | 32 mins | [Indian Party, Quick Pressure Cooker, Gluten Free Veg Indian, Gluten Free Kids, North Indian Dinner, Dinner Curry] | 5Makes 5 servings (5serving ) | North Indian | maa ki dal recipe | pressure cooker maa ki dal | Punjabi kali dal | black gram dal | with 25 amazing images Maa Ki Dal, flavoured with tangy tomatoes, curds and cream- it’s a rich feeling you can enjoy. Ensure that the beans and dal are soaked well overnight. We have made this Maa Ki Dal in a pressure cooker and this pressure cooker Maa ki Daal is very popular as it saves loads of time for the busy housewives. The taste of pressure cooker Maa ki Daal is not compromised as it tastes the same as the traditional restaurant style Maa Ki Dal which is simmered all night long to get the unique flavour. Let’s see how maa ki dal recipe is made. To make Punjabi kali dal, heat the oil and butter in a pressure cooker and add the cumin seeds. add the cinnamon, cloves, cardamom, green chillies, onions and ginger-garlic paste and sauté . Add the chilli powder, turmeric powder and tomato pulp, mix well and cook. Add the garam masala, urad, rajma, salt and 1 cup of water, mix well and pressure cook on high flame for 6 whistles. Add the fresh cream and your pressure cooked maa ki dal. I would like to share some tips to make the perfect black gram dal. 1. Add the fresh cream. If you are health conscious, then reduce the quantity but it may change the taste of kaali dal. 2. Mix pressure cooker maa ki dal well and mash it lightly. Do not mash completely, there should be some whole dal and rajma present after mashing to get that perfect thick and creamy textured Maa Ki Dal. Maa Ki Dal from Punjab (known as Kaali Dal) is available on highways across India in Dhabas and also popular in restaurants. Maa Ki Dal tastes best with Parathas or Butter Naan. Aside from Maa Ki Dal, check our collection of Punjabi Dals and Kadhis. Enjoy how to makemaa ki dal recipe | pressure cooker maa ki dal | Punjabi kali dal | black gram dal with detailed step by step photos and video below. | [To make maa ki dal, heat the oil and butter in a pressure cooker and add the cumin seeds., When the seeds crackle, add the cinnamon, cloves, cardamom, green chillies, onions and ginger-garlic paste and sauté on a medium flame for 2 minutes., Add the chilli powder, turmeric powder and tomato pulp, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the garam masala, urad, rajma, salt and 1 cup of water, mix well and pressure cook on high flame for 6 whistles., Allow the steam to escape before opening the lid., Add the fresh cream, mix well and mash it lightly., Cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve the maa ki dal hot with parathas or butter naan or jeera rice.] | [Energy, 234 cal, Protein, 7.1 g, Carbohydrates, 21.1 g, Fiber, 6.4 g, Fat, 13.7 g, Cholesterol, 12 mg, Sodium, 64.2 mg] | maa-ki-dal-33369r |
| rcp39058 | Mac ‘n’ Cheese | NA | Veg | [cooked macaroni, grated processed cheese, butter, plain flour (maida), milk, salt freshly ground black pepper (kalimirch), bread crumbs] | 15 mins | 9 mins | [Pastas, Baked, Oven, Kids Veg Pasta, Kids After School] | 4Makes 4 servings | NA | Sometimes, plain is beautiful especially when it comes to cooking for kids! Here is a simple combination of macaroni and cheese, both of which are kiddie favourites, flavoured mildly with freshly ground pepper. A baked finish and a garnish of bread crumbs gives Mac ‘n’ Cheese an au gratin feel. | [Heat 1 tbsp of butter in a broad non-stick pan, add the plain flour and cook on a medium flame for 1 minute, while stirring continuously., Add the milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Add the salt, pepper and cheese, mix well and cook on a medium flame for 1 minute, while stirring continuously., Add the macaroni, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside., Heat the remaining 1 tbsp of butter in a broad non-stick pan, add the bread crumbs, mix well and cook on a medium flame for 1 to 2 minutes or till brown in colour. Keep aside., Spread the macaroni in a baking dish and sprinkle the bread crumbs evenly over it., Bake in a pre-heated oven at 200°c (400°f) for 15 minutes or microwave on high for 1 to 2 minutes., Serve immediately.] | [Energy, 230 cal, Protein, 8.9 g, Carbohydrates, 15.8 g, Fiber, 0.4 g, Fat, 13.4 g, Cholesterol, 0 mg, Vitamin A, 327.2 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.2 mg, Vitamin C, 0.5 mg, Folic Acid, 4.4 mcg, Calcium, 265.9 mg, Iron, 1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 59.4 mg, Potassium, 56.3 mg, Zinc, 0.1 mg] | mac-‘n’-cheese-39058r |
| rcp40652 | Mac N Cheese, Three - Cheese Mac N Cheese | NA | Veg | [boiled macaroni, grated yellow cheddar cheese, grated mozzarella cheese, grated parmesan cheese, butter, plain flour (maida), milk, salt freshly ground black pepper (kalimirch), bread crumbs] | 20 mins | 4 mins | [Italian Veg Pasta, Pastas, Baked, Italian Party, Western Party, Oven, Kids Veg Pasta] | 6Makes 6 servings | Italian | Mac n Cheese is an international favourite, which features boiled macaroni in a gooey cheese sauce, baked with a topping of bread crumbs and cheese. The amazingly cheesy crust that forms on baking, and the luscious macaroni beneath it, offer an unforgettable experience that is enjoyed equally by young and old. What makes this version of Mac n Cheese special is that three different cheeses are used. This gives the Mac n Cheese a unique flavour and texture, as each cheese has a different character. Enjoy it hot and fresh before it get chewy. | [Heat the butter in a deep non-stick pan, add the plain flour and sauté on a medium flame for 30 seconds., Add the milk, mix well and cook on a medium flame for 3 minutes, while stirring continuously using a whisk., Switch off the flame, add the yellow cheddar cheese, mozzarella cheese, little salt and pepper, mix well using a whisk till the cheese has completely melted., Add the macroni and mix gently., Pour the mixture in a greased baking dish and sprinkle the parmesan cheese and breadcrumbs evenly over it., Bake in a pre-heated oven at 200°c ( 400°f) for 20 minutes., Serve immediately.] | [Energy, 409 cal, Protein, 51.9 g, Carbohydrates, 31.7 g, Fiber, 0.6 g, Fat, 20.5 g, Cholesterol, 55.5 mg, Vitamin A, 309.8 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.2 mg, Vitamin C, 0.7 mg, Folic Acid, 4.8 mcg, Calcium, 493.2 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 551.7 mg, Potassium, 78.3 mg, Zinc, 0.4 mg] | mac-n-cheese-three---cheese-mac-n-cheese-40652r |
| rcp2578 | Macaroni and Vegetable Salad, Homemade Vegetable Macaroni Salad | Lunch | NA | [cooked macaroni, chopped spring onions, sliced capsicum, tomato cubes, boiled sweet corn kernels (makai ke dane), boiled green peas, cheese cubes, lemon juice, sugar, salt] | 7 mins | 0 mins | [Continental food, Italian Salads, Wholesome Salads (Salads that make a meal), Pasta Salad, Indian Tiffin Box, Lunch box, Dabba, Italian Party, Western Party] | 4Makes 4 servings | Indian | macaroni and vegetable salad recipe | vegetable macaroni salad | easy homemade macaroni salad | macaroni salad without mayo | with 37 amazing images. macaroni and vegetable salad recipe | vegetable macaroni salad | easy homemade macaroni salad | macaroni salad without mayo is a simple and colourful salad. Learn how to make vegetable macaroni salad. To make macaroni and vegetable salad, combine all the ingredients in a bowl and toss well. Serve immediately. Macaroni looks very interesting in vegetable macaroni salad, thanks to its strange shape. Top it with colourful vegetables like capsicum, tomatoes, sweet corn and peas to create a riot of colours and flavours. A good dose of cheese makes the easy homemade macaroni salad even more tempting, and cooling it in the fridge makes it perfect for even the hottest of afternoons. The macaroni salad without mayo can be carried to work. However, you need to refrigerate it till use. As a variation also try macaroni salad with sour cream. Tips for macaroni and vegetable salad. 1. The macaroni should be cooked until they are al dente i.e. cooked to be firm to the bite and should not be mushy or sticky. 2. Sliced capsicum can be replaced with capsicum cubes. 3. If you wish, you can boil sweet corn on a stove top in a deep bowl, instead of cooking in a microwave. 4. Sweet corn and green peas should be boiled till tender to use in this salad. They should not turn mushy. 5. You can use coloured capsicum to make it more attractive and colourful. Enjoy macaroni and vegetable salad recipe | vegetable macaroni salad | easy homemade macaroni salad | macaroni salad without mayo | with step by step photos. | [To make macaroni and vegetable salad, combine all the ingredients in a bowl and toss well., Refrigerate for at least 1 hour., Serve the macaroni and vegetable salad chilled.] | [Not Given] | macaroni-and-vegetable-salad-homemade-vegetable-macaroni-salad-2578r |
| rcp4903 | Macaroni Cheese ( Microwave Recipes) | Snacks | Veg | [macaroni, butter, garlic (lehsun) paste, french beans, carrot, baby corn, cornflour milk, milk, cheese slices, dried mixed herbs, salt freshly ground black pepper (kalimirch) powder] | 10 mins | 11 mins | [Italian Veg Pasta, Indian Cheese Recipes, Pastas, Quick Snacks / Quick Starters, Quick Veg Pasta] | 2Makes 2 servings | Indian | Macaroni, an elbow shaped pasta, has always been a favourite with kids. Macaroni mixed with vegetables and cheese and cooked with white sauce and herbs makes a tasty and wholesome meal that the kids are sure to love. | [Combine the macaroni, 1½ cups of water, butter, garlic, vegetables and salt in a microwave safe bowl and microwave on high for 8 minutes, while stirring once in between., Add the cornflour-milk mixture, milk and cheese, mix well and microwave on high for 2 minutes, while stirring once in between., Add the pepper and mixed herbs, mix well and microwave on high for 1 more minute., Serve immediately.] | [Energy, 411 cal, Protein, 74.8 g, Carbohydrates, 54.7 g, Fiber, 2.8 g, Fat, 12.2 g, Cholesterol, 0 mg, Vitamin A, 536.3 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.6 mg, Vitamin C, 5.3 mg, Folic Acid, 25.6 mcg, Calcium, 368.9 mg, Iron, 1.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 29.4 mg, Potassium, 119.7 mg, Zinc, 0.3 mg] | macaroni-cheese--microwave-recipes-4903r |
| rcp2138 | Macaroni Fruit and Vegetable Salad | NA | NA | [cooked macaroni, apple cubes, cucumber cubes, chopped and boiled french beans, parboiled carrot cubes, canned pineapple cubes, mayonnaise, fresh cream, salt] | 15 mins | 0 mins | [Italian Salads, Indian Fruit Salad Recipes, Wholesome Salads (Salads that make a meal), Pasta Salad, Italian Party, Western Party] | 4Makes 4 servings | Indian | macaroni fruit and vegetable salad | macaroni cold salad | creamy macaroni fruit salad | with 20 amazing images. macaroni cold salad has a creamy dressing and crisp, colorful vegetables. Learn how to make macaroni fruit and vegetable salad | macaroni cold salad | creamy macaroni fruit salad | creamy macaroni fruit salad is a classic cold pasta salad recipe made with tender macaroni tossed with creamy mayo and colorful veggies and fruits. In addition, you can also mix and match with a choice of veggies as per your taste. macaroni fruit and vegetable salad is quite easy to prepare. Simply chop up your favourite veggies and fruits, cook up some macaroni and toss them all together in a salad bowl with fresh cream and mayonnaise! Leave it to cool in the fridge, freshen up, and dig in. Tips to make macaroni fruit and vegetable salad: 1. Instead of mayonnaise you can use fresh hung curd as a dressing. 2. Fresh cream is added to give creamy texture and extra flavour. 3. You can use penne pasta instead of macaroni pasta to make this salad. Enjoy macaroni fruit and vegetable salad | macaroni cold salad | creamy macaroni fruit salad | with detailed step by step photos. | [To make macaroni fruit and vegetable salad, combine all the ingredients in a deep bowl and toss well., Refrigerate the macaroni fruit and vegetable salad for at least 30 minutes and serve chilled.] | [Energy, 217 cal, Protein, 2.8 g, Carbohydrates, 26.7 g, Fiber, 1.4 g, Fat, 12.2 g, Cholesterol, 0 mg, Sodium, 184.1 mg] | macaroni-fruit-and-vegetable-salad-2138r |
| rcp2204 | Macaroni Hot Pot | NA | Veg | [butter, onion rings, capsicum rings, chopped garlic (lehsun), blanched and chopped tomatoes, chilli powder, sugar, baked beans, cooked macaroni, dried oregano, tomato ketchup, salt, grated processed cheese] | 15 mins | 10 mins | [Italian Veg Pasta, Raksha - Bandhan, Teachers Day, Italian Party, Western Party, Oven, Birthday Party Main Dishes] | 4Makes 4 servings | Italian | macaroni hot pot recipe | kids macaroni tiffin box | baked macaroni with baked beans | Indian style macaroni hot pot | with 30 amazing images. macaroni hot pot , a tiffin treat that tops children’s “must have list”, this dish makes a complete healthy meal with toasted bread. Remember to pack extra portions! This baked macaroni with baked beans is a tasty one-dish meal, it's an age old popular recipe and is just perfect for a quick dinner, no hassle of making a pasta sauce. macaroni hot pot needs two major ingredients- macaroni and baked beans, and these are combined with onions, capsicum and oregano, topped with cheese and baked. Notes and tips on Indian style macaroni hot pot. 1. Now add the salt. We add the salt at this stage as it not only helps the water come to a boil faster but also gives flavour to the macaroni. Generously salt the water. 2. The macaroni should be cooked until they are al dente i.e. cooked to be firm to the bite and should not be mushy or sticky. 3. Refresh the macaroni under cold water. This ensures that they stop cooking. 3. Add the sugar to counter the sourness of the tomatoes. Make macaroni hot pot when you have guests for dinner, will be a sure hit with young and old alike. You can check out our microwave version of this recipe Macaroni Hot Pot ( Microwave Recipe ). Check out our collection of delectable casseroles and bakes recipes that are sure to win everybody’s hearts. Enjoy how to make macaroni hot pot recipe | kids macaroni tiffin box | baked macaroni with baked beans | Indian style macaroni hot pot | with detailed step by step photos and video. | [To make macaroni hot pot recipe, heat the butter in a broad non-stick pan, add the onions and capsicum and sauté on a medium flame for 2 minutes., Remove half of the onion and capsicum rings for the topping and keep aside., Add the garlic, tomatoes and chilli powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Add the sugar, baked beans, macaroni, oregano, tomato ketchup and salt, toss gently and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally., Transfer the mixture to a baking dish and spread it evenly with the back of a spoon., Arrange the prepared onion and capsicum rings on top and sprinkle the cheese evenly over it., Bake in a pre-heated oven at 200°c (400°f) for 10 to 15 minutes or till the cheese melts., Serve the macaroni hot pot recipe immediately.] | [Energy, 330 cal, Protein, 56 g, Carbohydrates, 53.7 g, Fiber, 8.3 g, Fat, 8 g, Cholesterol, 0 mg, Vitamin A, 744.3 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.5 mg, Vitamin C, 56 mg, Folic Acid, 54.2 mcg, Calcium, 176.7 mg, Iron, 1.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 406.1 mg, Potassium, 390.4 mg, Zinc, 1 mg] | macaroni-hot-pot-2204r |
| rcp681 | Macaroni Hot Pot ( Microwave Recipe ) | Dinner | Veg | [tomatoes, mozzarella cheese , grated, processed cheese , grated, butter, onion rings, capsicum , cut into rings, crushed garlic (lehsun), chilli powder, salt, cooked macaroni, baked beans, tomato ketchup] | 10 mins | 14 mins | [Casseroles and Bakes, One Dish Vegetarian Meals, One Meal Dinner, Red Sauce Pasta, Raksha - Bandhan, Christmas, Children's Day] | 4Makes 4 servings | NA | microwave macaroni hot pot recipe | macaroni hot pot in a microwave | how to make one-bowl microwave macaroni hot pot | macaroni hot pot with baked beans is an age-old recipe that we liked as kids (and continue to like), and our kids are sure to love too. Learn how to make one-bowl microwave macaroni hot pot. 'Hot pot'—kids like not just the name, but the dish as well. The small size and funny shape of macaroni catches kids’ attention and invites them to take a spoonful of this macaroni hot pot with baked beans. Once they try the macaroni hot pot in a microwave, the beans, ketchup and cheese work the remaining magic! Interestingly, the microwave makes this delightful dish so much easier and quicker than before. To make microwave macaroni hot pot, cook the tomatoes in a microwave safe bowl and microwave on high for 3 minutes. Cool slightly, remove the skin and grate them to make tomato pulp. Keep aside. Combine the 2 cheese and keep aside. Put the butter in another microwave safe bowl and microwave on high for 3 minutes. Add the onion rings and capsicum rings one by one microwave on high for 1 to 2 minutes. Keep a few rings of onions and capsicum aside for the garnish. Add the garlic, tomato pulp and chilli powder, mix well and microwave on high for 2 minutes, stirring once in between after 1 minute. Add the macaroni, baked beans, tomato ketchup and salt and mix well. Arrange the capsicum and onion rings, sprinkle the cheese on top and microwave on high for 3 minutes. Macaroni hot pot in a microwave is ready! Tips for microwave macaroni hot pot. 1. If you don’t find macaroni, replace them with any other small variety of pasta. 2. Avoid crushed garlic and use garlic paste as per your child’s preference. 3. A combination of 2 cheese is a must to get that gooey pasta. Enjoy microwave macaroni hot pot recipe | macaroni hot pot in a microwave | how to make one-bowl microwave macaroni hot pot | macaroni hot pot with baked beans. | [To make macaroni hot pot in a microwave, put the tomatoes in a microwave safe bowl and microwave on high for 3 minutes. Cool slightly, remove the skin and grate them to make tomato pulp. Keep aside., Combine the mozzarella cheese and processed cheese and keep aside., Put the butter in another microwave safe bowl and microwave on high for 3 minutes. Add the onion rings and microwave on high for 1 minute., Add the capsicum rings and microwave on high for 2 minutes., Keep a few rings of onions and capsicum aside for the garnish., Add the garlic, tomato pulp and chilli powder, mix well and microwave on high for 2 minutes, stirring once in between after 1 minute., Add the macaroni, baked beans, tomato ketchup and salt and mix well., Arrange the capsicum and onion rings, sprinkle the cheese on top and microwave on high for 3 minutes., Serve the macaroni hot pot immediately.] | [Energy, 239 cal, Protein, 26 g, Carbohydrates, 41.6 g, Fiber, 10.6 g, Fat, 4.8 g, Cholesterol, 4.6 mg, Vitamin A, 469.1 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.3 mg, Vitamin C, 61.6 mg, Folic Acid, 45.3 mcg, Calcium, 140.9 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 721.7 mg, Potassium, 433.2 mg, Zinc, 1.6 mg] | macaroni-hot-pot--microwave-recipe--681r |
| rcp156 | Macaroni in A Hurry | Snacks | Veg | [boiled macaroni, butter, chopped onions, chopped capsicum, chopped tomatoes, tomato ketchup, dry red chilli flakes (paprika), dried mixed herbs, salt, milk, grated processed cheese] | 10 mins | 8 mins | [Italian Veg Pasta, Dinner, Pastas, Children's Day, Italian Party, Quick Snacks / Quick Starters, Quick Veg Pasta] | 2Makes 2 servings | Italian | macaroni in hurry recipe | quick veg macaroni pasta | Indian style macaroni pasta | creamy macaroni | with 25 amazing images. macaroni in hurry recipe is a super quick veg macaroni pasta. We have added easily usable ingredients like onions, capsicum and tomatoes to this Indian style macaroni pasta. Kids like not just the name, but the macaroni in hurry recipe as well. An age-old recipe that we liked as kids (and continue to like), and our kids are sure to love too. The small size and funny shape of macaroni catches kids’ attention and invites them to take a spoonful. Once they try it, the veggies, ketchup and cheese work the remaining magic! Macaroni in hurry is a one dish meal and one pot meal and is ideal recipe for a tiring day. The recipe is hassel-free and is definitely loved by all the generations! As the name suggests, the macaroni in hurry is extremely quick to make and also supremely easy. Not even an amateur can go wrong with this recipe. The macaroni in hurry is so easy, you can also involve your kids in the procedure of cooking pasta and have a quality time with them. To make macaroni in hurry, heat butter in a non-stick pan. You can also use olive oil if you wish to. Further, add onions and cook until translucent. Also, add capsicum and tomatoes and cook well. We have added basic veggies to it but you can add any veggies that you wish to. It is a good way to include veggies to your kiddo’s diet. Further, add tomato ketchup, red chilli flakes, dried herbs and cook. These 3 ingredients are the taste enhancers. Next, add milk to give it a creamy texture. Last but not the least add the hero ingredient that is cheese. Add macaroni and cook while stirring occasionally. Macaroni in a hurry is ready, serve hot with garlic bread. Just make sure you relish quick veg macaroni pasta fresh off the stove before the macaroni gets rubbery. If you have a little more time on hand, pair it with Zucchini and Yellow Pepper Toast and Quick Mushroom Soup for a complete meal experience. Enjoy macaroni in hurry recipe | quick veg macaroni pasta | Indian style macaroni pasta | creamy macaroni | with detailed step by step recipe photos and video below. | [To make macaroni in hurry, heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes., Add the capsicum and sauté on a high flame for 1 minute., Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the tomato ketchup, chilli flakes, dried mixed herbs and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the milk, cheese and macaroni, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve the macaroni in hurry immediately.] | [Energy, 299 cal, Protein, 9.8 g, Carbohydrates, 25 g, Fiber, 2.9 g, Fat, 17 g, Cholesterol, 0 mg, Vitamin A, 869.1 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.5 mg, Vitamin C, 49.5 mg, Folic Acid, 35 mcg, Calcium, 275.8 mg, Iron, 2.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 117.6 mg, Potassium, 219.6 mg, Zinc, 0.4 mg] | macaroni-in-a-hurry-156r |
| rcp40371 | Macaroni in Cheesy Carrot Sauce ( Tiffin Treats) | Lunch | Veg | [cooked macaroni, olive oil, chopped garlic (lehsun), dry red chilli flakes (paprika), dried mixed herbs, grated processed cheese, chopped and blanched carrot, butter, whole wheat flour (gehun ka atta), milk, salt] | 15 mins | 9 mins | [Italian Veg Pasta, School Time Snacks, One Dish Vegetarian Meals, Indian Tiffin Box, Lunch box, Dabba, Raksha - Bandhan, Children's Day, Indian Birthday Party] | 2Makes 2 servings (2 serving ) | Indian | Carrot purée is a wonderful addition to whole wheat based white sauce, as it makes it creamier and colourful too. Add to it some cheese and a dash of pepper, and you have a perfect base that kids will love. Throw some macaroni, seasonings and herbs into this creamy sauce, and there you have a yummy treat that kids will devour willingly. The Macaroni in Cheesy Carrot Sauce, prepared as per the given specifications, will stay nice and tasty in the tiffin box for at least 4 hours. Also pack Orange and Tutti Frutti Loaf ( Tiffin Treats for Kids ) in another tiffin, your kid will just love this double treat. | [Combine the carrot and ¼ cup of water in a mixer and blend to a smooth purée. Keep aside, Heat the butter in a broad non-stick pan, add the wheat flour and sauté on a medium flame for 20 seconds., Add the milk, ¼ cup of water, salt and pepper, mix well and cook on a medium flame for 1 minute, while stirring continuously., Add the cheese, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Add the carrot purée, and cook on a medium flame for 1 more minute and mix well. Keep aside., Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for 30 seconds., Add the macaroni and sauté on a medium flame for another 2 minutes., Add the cheesy carrot sauce, chilli flakes and dried mixed herbs, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Allow it to cool completely, and pack in an air-tight tiffin box.] | [Energy, 457 cal, Protein, 12 g, Carbohydrates, 29.5 g, Fiber, 1.8 g, Fat, 30.3 g, Cholesterol, 0 mg, Vitamin A, 767.5 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.4 mg, Vitamin C, 1.2 mg, Folic Acid, 12.9 mcg, Calcium, 333.8 mg, Iron, 1.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 70.2 mg, Potassium, 120.1 mg, Zinc, 0.5 mg] | macaroni-in-cheesy-carrot-sauce--tiffin-treats-40371r |
| rcp42941 | Macaroni Pasta in A Mug | Dinner | Veg | [macaroni, chopped onions, chopped coloured capsicum, sweet corn kernels (makai ke dane), pizza sauce, dry red chilli flakes (paprika), dried mixed herbs, salt, milk, grated processed cheese] | 15 mins | 14 mins | [Italian Veg Pasta, Quick Evening Snacks, Evening Tea Snacks, One Dish Vegetarian Meals, One Meal Dinner, Red Sauce Pasta, Microwave] | 2Makes 2 mugs | Italian | macaroni pasta in a mug | easy pasta recipe | pasta in a mug | microwave pasta | with 24 amazing images. Succulent and flavouful macaroni in a mug gets ready in minutes, this is just perfect to appease sudden hunger pangs! Learn how to make macaroni pasta in a mug | easy pasta recipe | pasta in a mug | microwave pasta | From mug dhokla, pizza and chocolate mug cake to pasta, these mug recipes are always trending among food lovers on internet. microwave pasta in a mug is one of the easiest mug recipes. It is a one-pot pasta dish that takes less than 10 minutes in a microwave. You don’t have to bother about boiling pasta separately on a stove top or preparing the sauce. All you have to do is dump it all in a mug and hit the microwave button. Tips to make macaroni in a mug: 1. You can also use mozzarella cheese if you like it. 2. Make sure to serve it immediately after it is microwaved. 3. You can also use homemade pizza sauce. 4. Make sure to use big mug so that you have space to mix properly. Enjoy macaroni pasta in a mug | easy pasta recipe | pasta in a mug | microwave pasta | with detailed step by step images. | [To make macaroni pasta in a mug, take a wide microwave safe mug, put 5 tbsp macaroni and 1 cup of water, mix and microwave on high for 5 minutes., Mix it well , now add 1 tbsp onions, 2 tbsp of coloured capsicum, 1½ tbsp corn, 2½ tbsp pizza sauce, ½ tsp chilli flakes, ½ tsp mixed herbs, salt and 1½ tbsp milk, mix gently., Finally even it out and sprinkle cheese evenly over it., Microwave on high for 2 minutes., Repeat steps 1 to 4 to make 1 more mug of pasta., Serve the macaroni pasta in a mug immediately.] | [Energy, 244 cal, Protein, 9.2 g, Carbohydrates, 35.7 g, Fiber, 4 g, Fat, 4.1 g, Cholesterol, 13.6 mg, Sodium, 200.1 mg] | macaroni-pasta-in-a-mug-42941r |
| rcp34006 | Macaroni Salad with Sour Cream | NA | Veg | [curd (dahi), fresh cream, milk, mustard (rai / sarson) powder, cooked macaroni, chopped cucumber, chopped celery (ajmoda), chopped spring onions whites, chopped spring onion greens, chopped capsicum, salt] | 15 mins | 0 mins | [Continental food, Indian Salads with dressing, Toss & Mix Salads (No cooking), Pasta Salad, No Cooking Veg Indian, Italian Party, Western Party] | 6Makes 6 servings | Indian | macaroni salad with sour cream | wholesome salad | salad with dressing | dinner salad | pasta salad with dressing | with 24 amazing images A different way to use up pasta in a salad! In this Macaroni Salad with Sour Cream, macaroni is cooked al dente and mixed in with cucumber, celery, spring onions and green capsicum. The dressing is what makes this Macaroni Salad unique – with cream, curd, milk and mustard powder mixed well and tossed into the salad it adds a nice creamy texture to the dish. Macaroni Salad with Sour Cream may not be very high on visual appeal, but it is definitely a satiating and delicious pasta salad. Aside from Macaroni Salad with Sour Cream check our collection of wholesome salad recipes. Enjoy how to make Macaroni Salad with Sour Cream recipe with detailed step by step photos below. | [Combine all the ingredients in a bowl, add the dressing and toss well., Refrigerate the macaroni salad with sour cream for at least 2 hours., Serve the macaroni salad with sour cream chilled.] | [Energy, 163 cal, Protein, 34.2 g, Carbohydrates, 24 g, Fiber, 1.4 g, Fat, 3.9 g, Cholesterol, 0 mg, Vitamin A, 168.1 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.1 mg, Vitamin C, 18.4 mg, Folic Acid, 6.2 mcg, Calcium, 103.8 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 11.3 mg, Potassium, 64.3 mg, Zinc, 0.1 mg] | macaroni-salad-with-sour-cream-34006r |
| rcp2143 | Macaroni Salad, Veg Macaroni Salad | NA | NA | [cooked macaroni, chopped onions, chopped capsicum, chopped celery (ajmoda), thick white sauce, thick curds (dahi), powdered sugar, salt, shredded iceberg lettuce] | 15 mins | 0 mins | [Continental food, Italian Salads, American Salads, Quick Indian Salads, Toss & Mix Salads (No cooking), Wholesome Salads (Salads that make a meal), Pasta Salad] | 4Makes 4 servings | Indian | macaroni salad recipe | classic macaroni salad | easy homemade macaroni salad | pasta salad Indian style | with 22 amazing images. macaroni salad recipe | classic macaroni salad | easy homemade macaroni salad | pasta salad Indian style is a sumptuous salad, which is almost a meal in a bowl! Learn how to make classic macaroni salad. To make macaroni salad, combine all the ingredients, except the macaroni and lettuce in a deep bowl and mix well. Add the macaroni and toss well. Just before serving, put the lettuce on a serving plate, top it with the prepared salad. Serve immediately. Cooked macaroni is tossed with crunchy and spicy veggies like onions and capsicum, not to forget a dash of celery for a zesty flavour. From kids to adults, all will surely love to indulge into this classic macaroni salad. White sauce gives the easy homemade macaroni salad a luscious texture, while curd adds a welcome tanginess to it. Serving the salad on a bed of juicy lettuce leaves improves the visual appeal, as well as the texture and flavour of this yummy salad. This wholesome pasta salad Indian style when accompanied with Garlic Bread and a hot bowl of soup, it makes an easy dinner. Tips for macaroni salad. 1. You can cook the macaroni in advance, but remember to add little oil after cooking and toss it well so it doesn’t stick to each other. 2. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 3. Celery can be replaced with parsley too! Enjoy macaroni salad recipe | classic macaroni salad | easy homemade macaroni salad | pasta salad Indian style | with step by step photos. | [To make macaroni salad, combine all the ingredients, except the macaroni and lettuce in a deep bowl and mix well., Add the macaroni and toss well., Just before serving, put the lettuce on a serving plate, top it with the prepared salad., Serve the macaroni salad immediately.] | [Energy, 165 cal, Protein, 5.8 g, Carbohydrates, 30.7 g, Fiber, 1.1 g, Fat, 1.3 g, Cholesterol, 3.1 mg, Sodium, 27.5 mg] | macaroni-salad-veg-macaroni-salad-2143r |
| rcp2369 | Macaroni Soup | NA | NA | [macaroni, tomato ketchup, basic brown stock, plain flour (maida), butter, salt black peppercorns (kalimirch)] | 5 mins | 5 mins | [Italian Soups, Chunky Indian Soups, Pan] | 4Makes 4 servings | Indian | A mild yet flavourful soup made with brown stock, ketchup and macaroni, the macaroni soup is a favourite with kids. They love the very sight of macaroni floating on a tempting soup. Add to the temptation by sprinkling a little grated cheese on top and serving piping hot with garlic bread. | [Heat the butter in a deep non-stick pan and sauté the plain flour for few seconds., Add the basic brown stock, mix well till no lumps remain and bring to a boil., Add the tomato ketchup, macaroni, salt and pepper powder, mix well and cook on a medium flame for 1 to 2 minutes., Serve hot.] | [Energy, 159 cal, Protein, 26.4 g, Carbohydrates, 29.6 g, Fiber, 2.1 g, Fat, 2.6 g, Cholesterol, 0 mg, Vitamin A, 450.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.6 mg, Vitamin C, 19.9 mg, Folic Acid, 17.1 mcg, Calcium, 36.5 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 113 mg, Potassium, 135.8 mg, Zinc, 0.3 mg] | macaroni-soup-2369r |
| rcp680 | Macaroni Supreme ( Microwave Cooking) | NA | Veg | [boiled pasta, white sauce, chopped parsley, nutmeg (jaiphal) powder, dried oregano fresh oregano, grated processed cheese, medium tomato , sliced, butter, salt] | 10 mins | 10 mins | [Italian Veg Pasta, Pastas, Microwave, Microwave] | 4Makes 4 servings | Italian | Perfectly cooked macaroni in a white sauce base flavoured finely with chopped parsley and assorted spices, the macaroni supreme is universally liked across the world by people of all age groups. It is the nutmeg powder that actually sets this recipe apart from other macaroni preparations. You will surely note its special touch! | [Add the parsley, nutmeg powder, oregano, salt and pepper and three-quarters of the cheese to the white sauce., Add the macaroni and mix. Spread on a greased shallow dish and arrange tomato slices on top. Cover with the remaining cheese and dot with butter., Microwave on high for about 2 1/2 minutes.] | [Energy, 246 cal, Protein, 8.4 g, Carbohydrates, 20.6 g, Fiber, 0.4 g, Fat, 12.6 g, Cholesterol, 0 mg, Vitamin A, 413 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.2 mg, Vitamin B3, 1.5 mg, Vitamin C, 7.6 mg, Folic Acid, 20.5 mcg, Calcium, 250.6 mg, Iron, 1.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 68.5 mg, Potassium, 142 mg, Zinc, 0.3 mg] | macaroni-supreme---microwave-cooking-680r |
| rcp42570 | Maddur Vada | Snacks | NA | [rice flour (chawal ka atta), plain flour (maida), semolina (rava / sooji), chopped onions, chopped green chillies, chopped curry leaves (kadi patta), asafoetida (hing), oil, salt, oil] | 10 mins | 20 mins | [South Indian Vada, Karnataka Cuisine, Evening Tea Snacks, Non-stick Pan, Kitty Party Snacks, Monsoon Snacks, Evening Snacks] | 15Makes 15 vadas | Karnataka | Jazz up your tea-time with this awesomely crunchy snack that hails from Karnataka. Very famous in the Mysore region, the Maddur Vada is a classic evening snack made by deep-frying a dough of mixed flours, semolina, onions and green chillies. For some extra crunch, it is common to throw in a handful of roasted peanuts or cashews too. This recipe requires absolutely no soaking or grinding, and can be made quickly without much advance planning or preparation. It has an attractive colour and appetizing aroma, and a taste that’s even better than your high expectations. Enjoy hot and fresh with a cup of steaming filter coffee. | [Combine together all the ingredients in a deep bowl and mix well., Knead it into a soft dough using enough water., Divide the dough into 15 portions., Flatten each into 75 mm. (3”) diameter circle using your palms., Repeat step 4 to make 14 more vadas., Heat oil in a deep non-stick pan and fry few of them till golden brown. Drain on an absorbent paper., Serve immediately.] | [Energy, 50 cal, Protein, 0.9 g, Carbohydrates, 8.8 g, Fiber, 0.2 g, Fat, 1.1 g, Cholesterol, 0 mg, Sodium, 0.8 mg] | maddur-vada-42570r |
| rcp3402 | Madras Onion Pickle | NA | Veg | [shallots (madras onions), salt, turmeric powder (haldi), lemon juice, chilli powder, mustard (rai / sarson) oil] | 3 mins | 0 mins | [South Indian Pickles, Pickles / Achar, Spicy Achar, No Cooking Veg Indian, Indian Party] | Makes 0.5 servings (7 tbsp ) | South Indian | madras onion pickle recipe | tasty Indian onion pickle | shallots pickle | pyaz ka achar | with 11 amazing images. madras onion pickle recipe | tasty Indian onion pickle | shallots pickle | pyaz ka achar | is a unique pickle made with shallots (madras onions) and use a red marinade which lends its red colour to the pickle. Learn how to make shallots pickle. To make madras onion pickle, in a bowl, combine the onions, salt, turmeric powder and lemon juice and mix well. Allow it to marinate for at least 3 to 4 hours. Drain out the excess liquid extracted by the marinated onions. Add the red marinade, chilli powder and mustard oil and mix well. Store in a sterilised glass jar, refrigerated for upto 2 weeks. Madras onions or shallots are used extensively in recipes throughout South India. You can use sliced onions, if you wish. You could serve this pickle with rice, spicy vegetable, curries or parathas. This pickle tastes best as soon as its prepared, but you can store it refrigerated for upto 2 weeks. Madras onions or shallots are used extensively in recipes throughout South India. They also form a part of their famous daily fare – sambar. Here we have used them to make a spicy pyaz ka achar which is sure to awaken your senses. Peeled shallots marinated in salt, turmeric powder and lemon juice itself compliment each other in terms of flavour. Further the use of red marinade with split fenugreek seeds, split mustard seeds, lemon juice and mustard oil completes this shallots pickle resulting in a satisfying experience for all the pickle lovers. This tasty Indian onion pickle tastes best as soon as it's prepared, but you can store it refrigerated for upto 2 weeks. You can serve it with rice, spicy vegetable, curries or parathas. Tips for madras onion pickle. 1. You can use sliced onions, if you wish to. 2. This pickle is best stored in a glass container and not steel canister. 3. Again after the pickle is ready, store in a cool place and always use a spoon to serve it. The warmth of the hand may lead to spoilage. Enjoy madras onion pickle recipe | tasty Indian onion pickle | shallots pickle | pyaz ka achar | with step by step photos below. | [To make madras onion pickle, in a bowl, combine the onions, salt, turmeric powder and lemon juice and mix well., Allow it to marinate for at least 3 to 4 hours., Drain out the excess liquid extracted by the marinated onions., Add the red marinade, chilli powder and mustard oil and mix well., Store the madras onion pickle in a sterilised glass jar, refrigerated for upto 2 weeks.] | [Energy, 24 cal, Protein, 0.1 g, Carbohydrates, 1.1 g, Fiber, 0.1 g, Fat, 2.1 g, Cholesterol, 0 mg, Sodium, 387.9 mg] | madras-onion-pickle-3402r |
| rcp4368 | Madras Onion Stew | NA | NA | [shallots (madras onions), chopped onions, oil, mustard seeds ( rai / sarson), curry leaves (kadi patta), asafoetida (hing), coconut milk, grated jaggery (gur), tamarind (imli) pulp, salt, grated coconut, chilli powder, coriander (dhania) powder, chopped garlic (lehsun), chopped ginger (adrak)] | 15 mins | 13 mins | [Healthy Indian Recipes, South Indian Curries / Sabzis, Sabzis with Gravies, Traditional Indian Sabzis, Onam recipes, Kerala Onam Sadya, Indian Party, Non-stick Pan] | 4Makes 4 servings | Kerala | A perfect accompaniment for Appam Quick Idiyappam and Set Dosa too, the Madras Onion Stew is a really exciting preparation of shallots with a mind-boggling array of flavours. Ranging from tangy tamarind pulp to soothing coconut milk, not to forget crunchy onions and a traditional tempering, this dish has a well-balanced set of ingredients, which make it really appealing to the taste buds. However, the real highlight of this recipe is the masala paste made with coconut, ginger, garlic and spice powders. It gives the Madras Onion Stew such an intense aroma that you can smell it simmering in the kitchen even from the neighbour’s house! | [Heat the oil in a deep non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for few seconds., Add the shallots and onions and sauté on a medium flame for 3 to 4 minutes or till they turn lightly brown in colour., Add the prepared paste, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the coconut milk, jaggery, tamarind pulp, salt and ½ cup of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Serve hot.] | [Energy, 146 cal, Protein, 0.8 g, Carbohydrates, 8.8 g, Fiber, 1 g, Fat, 11.8 g, Cholesterol, 0 mg, Sodium, 2.9 mg] | madras-onion-stew-4368r |
| rcp620 | Mag Ni Dal ( Gujarati Recipe) | NA | NA | [yellow moong dal (split yellow gram), oil, cumin seeds (jeera), asafoetida (hing), turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, chilli powder, salt, chopped coriander (dhania), lemon juice, sugar, salt, puran poli, kadhi] | 3 mins | 15 mins | [Collection of Gujarati Dals / Kadhis, Jain Dal, Jain Kadhi, Jain Paryushan, Popular Dals from all over India, Indian Party, Non-stick Pan, Pregnancy Recipes to overcome heartburn] | 4Makes 4 servings | Gujarati | mag ni dal recipe | Gujarati mug ni chutti dal | healthy dry moong dal | with 26 amazing images. mag ni dal recipe | Gujarati mug ni chutti dal | healthy dry moong dal is a quick fix dry sabzi. Learn how to make Gujarati mug ni chutti dal. To make mag ni dal, wash and soak the dal in warm water for at least 2 hours. Drain and keep aside. Heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the asafoetida and sauté on a medium flame for a few seconds. Add the yellow moong dal, turmeric powder, coriander-cumin seeds powder, chilli powder, salt and 1 cup of water, mix well and cover and cook on a medium flame for 10 to 12 minutes. Remove from the flame, add the coriander and mix well. Serve hot. Gujarati mug ni chutti dal is a dry preparation with basic Guajarati masalas-it is a delectable everyday fare. Unlike the usual dal preparations, this is a dry dish made with moong dal pepped up with a simple tempering and common spice powders. Chutta means separate, and the beauty of this Gujarati delicacy lies in being able to feel each grain of the moong dal in your mouth. In order to achieve this, you must soak the dal for sufficient time and cook it for minimal time with just the required amount of water, as described here. Enjoy the mag ni dal with puran poli, rice and kadhi. This healthy dry moong dal is a very good source of protein. A serving of this recipe fulfils almost 17% of your day’s requirement of protein.B vitamins, folate, potassium, zinc, phosphorus and magnesium are few other nutrients this dal abounds in. It is a wise choice for weight-watchers, heart patients and even diabetics. Tips for mag ni dal. 1. We suggest that you soak the dal before preparing the dish as it reduces the cooking time. 2. You also need to remember that for this particular preparation, the dal should not be overcooked as the dal has to be separate and dry, and not soggy. That’s the secret of the success of this recipe! Enjoy mag ni dal recipe | Gujarati mug ni chutti dal | healthy dry moong dal | with step by step photos. | [To make mag ni dal, wash and soak the dal in warm water for at least 2 hours. Drain and keep aside., Heat the oil in a non-stick kadhai and add the cumin seeds., When the seeds crackle, add the asafoetida and sauté on a medium flame for a few seconds., Add the yellow moong dal, turmeric powder, coriander-cumin seeds powder, chilli powder, salt and 1 cup of water, mix well and cover and cook on a medium flame for 10 to 12 minutes., Remove from the flame, add the coriander and mix well., Serve the mag ni dal hot.] | [Energy, 203 cal, Protein, 9.3 g, Carbohydrates, 23.5 g, Fiber, 3.2 g, Fat, 8 g, Cholesterol, 0 mg, Sodium, 10.4 mg] | mag-ni-dal--gujarati-recipe-620r |
| rcp549 | Mag Ni Dal Na Dhokla ( Gujarati Recipe) | Snacks | NA | [green moong dal (split green gram), green chillies, oil, asafoetida (hing), sugar, besan (bengal gram flour), curds (dahi), salt, fruit salt, oil, chopped coriander (dhania)] | 10 mins | 15 mins | [Gujarati Farsans, Gujarati Dry Snacks, Jain Paryushan, Jain Snacks, Evening Tea Snacks, Steam, Quick Snacks / Quick Starters] | 1Makes 1 thali (4 servings ) | Gujarati | mag ni dal na dhokla recipe | green moong dal dhokla | healthy Gujarati mag in dal na dhokla | with amazing 22 pictures Dhokla's are soft and fluffy Gujarati savoury snack. You can have mag ni dal na dhokla as a starter, tea time snack, for breakfast and even as a side dish during a meal. There are numerous dhokla recipes made with different ingredients. Some dhokla batters need grinding and fermentation while some are quick and need to fermentation and grinding. You can steam then and even microwave. Healthy mag in dal na dhokla is made by soaking green moong dal for 4 hours and grinding it with green chillies into a smooth paste, you can also add ginger if you wish to. Then we have added oil which makes the green moong dal dhokla soft, asafoetida as dal and pulses are hard to digest and asafoetida makes it easy to digest. Also, we have added little sugar which makes it a little sweeter, some besan. Lastly, some curd and salt, curd makes the dhokla soft and fluffy. All the ingredients are mixed together and just before pouring the batter into a greased thali, add fruit salt which will also help to puff up the mag ni dal na dhokla. Then we have steamed it for 12 mins. Brushed little oil on top and healthy Gujarati mag in dal na dhokla are ready to eat. We have got you a very healthy dhokla recipe that is Mag ni dal na dhokla. 'Mag ni dal" is a Gujarati word for Green moong dal. We have made dhokla with mag in dal which has a lot of nutritional values and makes our dhokla super healthy. Moong dal or green moong dal is rich in Folate , Vitamin B9 or Folic Acid which helps your body to produce and maintain new cells, especially red blood cells and is pregnancy friendly. The recipe is not a complex one and can be easily made. I giveMag ni dal na dhokla to my kids in their tiffin, it is a great way to add dal to their meal and also as it is protien rich and super healthy. You can also make green moong dal dhokla if guests are coming over and you are looking for something simple and healthy. Serve this healthy nutritious mag in dal na dhokla with green chutney!! Enjoy mag ni dal na dhokla recipe | green moong dal dhokla | healthy Gujarati mag in dal na dhokla | with detailed step by step photos below. | [To make mag in dal na dhokla, soak the moong dal in enough water for 4 hours. Drain and de-skin the dal., Combine the dal, green chillies and ¼ cup of water and blend in a mixer to a coarse paste., Transfer the mixture into a deep bowl, add the oil, asafoetida, sugar, besan, curds and salt and mix well., Just before steaming, add the fruit salt and mix gently., Pour the batter immediately into a greased 200 mm. (8") diameter thali and spread evenly by rotating the thali clockwise., Steam in a steamer for 12 to 15 minutes or till the mag in dal na dhokla is cooked., Cool slightly, brush little oil on it and cut into diamond shaped pieces., Serve the mag in dal na dhoklas hot garnished with coriander., Add the fruit salt just before you put the mag in dal na dhokla to steam.] | [Energy, 300 cal, Protein, 20.1 g, Carbohydrates, 48.9 g, Fiber, 6.7 g, Fat, 2.7 g, Cholesterol, 0.4 mg, Sodium, 22.9 mg] | mag-ni-dal-na-dhokla--gujarati-recipe-549r |
| rcp41037 | Maggi and Baked Beans On Crackers | Snacks | NA | [maggi noodles, baked beans, oil, chopped garlic (lehsun), chopped onions, tomato ketchup, salt, cream cracker biscuits, grated processed cheese] | 10 mins | 12 mins | [Indian Snacks for Entertaining, Evening Tea Snacks, Indian Birthday Party, High Tea Party, Non-stick Pan, Kids After School, Snack Recipes for Kids] | 12Makes 12 crackers | Indian | Maggi and Baked Beans on Crackers is a zesty snack that will appeal to young and old alike. Crunchy crackers are topped with masaledar Maggi Noodles and a yummy mix of baked beans and tangy ketchup. A dash of onions and garlic adds more pep to the topping, while a garnish of cheese raises the excitement level further! Cook the Maggi just before making this snack, and serve it as soon as it is arranged, in order to enjoy a fresh texture. | [Boil 1 cup of water in a broad non-stick pan, add the maggi noodles and the masala, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Keep aside., Heat the oil in a small non-stick pan, add the garlic and onions and sauté on a medium flame for 1 minute., Add the baked beans, tomato ketchup and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside., Take a cream cracker biscuit, top it with 1 tbsp of maggie noodles, 1 tsp of the baked beans topping and finally ½ tsp of cheese., Repeat step 1 to make 11 more maggi and baked beans crackers., Serve immediately.] | [Energy, 88 cal, Protein, 2.5 g, Carbohydrates, 12.3 g, Fiber, 1 g, Fat, 3.5 g, Cholesterol, 0 mg, Vitamin A, 14.5 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 0.6 mg, Folic Acid, 2.5 mcg, Calcium, 30.9 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 138.8 mg, Potassium, 32.3 mg, Zinc, 0.1 mg] | maggi-and-baked-beans-on-crackers-41037r |
| rcp43084 | Maggi Cheese Balls | Snacks | NA | [maggi noodles, chopped onions, chopped capsicum, chopped cabbage, chopped green chillies, maggi tastemaker, turmeric powder (haldi), plain flour (maida), cornflour, salt, plain flour (maida), cornflour, maggi tastemaker, salt, cheese cubes, maggi noodles, oil] | 15 mins | 15 mins | [Quick Evening Snacks, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, High Tea Party, Indian Party Starters, Kids Noodles] | 15Makes 15 balls | Indian | Maggi cheese balls recipe | crispy Maggi cheese poppers | instant Maggi snacks | with 36 amazing images. Maggi cheese balls is a savory, cheesy snack that is easy to make. Learn how to make Maggi cheese balls recipe | crispy Maggi cheese poppers | instant Maggi snacks | crispy Maggi cheese poppers are a popular Indian snack made with cooked Maggie noodles, cheese, and spices. This snack is not only easy to prepare but also irresistibly delicious. The combination of Maggi noodles, cheese, and a crispy outer layer results in a delightful treat that's perfect for parties, snacks, or as an appetizer. This innovative instant Maggi snacks offers a delightful fusion of Maggi flavors and the gooey goodness of melted cheese, all encased in a crispy coating. pro tips to make Maggi cheese balls: 1. For a spicier flavor, add more green chilies to the mixture. 2. You can also add finely chopped coriander in the maggi mixture. 3. You can also add other vegetables like corn, carrots and coloured capsicum in the mixture. Enjoy Maggi cheese balls recipe | crispy Maggi cheese poppers | instant Maggi snacks | with detailed step by step photos. | [To make maggi cheese balls, combine maggie noodles, 2 cups of water and salt in a deep bowl., Mix well and cook on a medium flame for 8 to 10 minutes until its perfectly cooked. Allow it to cool., In a deep bowl, add boiled maggi noodles, onion, capsicum, cabbage, green chillies, maggi masala, turmeric powder, plain flour, cornflour and salt., Mix it well and take a portion of the mixture using oil greased hands and slightly flatten it., Place a cheese cube in the center and properly seal it to make a round shape ball., Repeat steps 2 and 3 to make the remaining maggi cheese balls., Dip each ball into the slurry and coat it well in the crushed maggi., Heat oil in a deep pan, and deep fry few maggi balls at a time., Deep fry them on a medium flame until light golden brown in colour. Drain well., Serve the maggi cheese balls hot with ketchup.] | [Energy, 151 cal, Protein, 2.7 g, Carbohydrates, 16.7 g, Fiber, 0.5 g, Fat, 8.2 g, Cholesterol, 1 mg, Sodium, 253.2 mg] | maggi-cheese-balls-43084r |
| rcp41324 | Maharashtrian Ghavan | BreakFast | NA | [rice flour (chawal ka atta), salt, oil] | 5 mins | 40 mins | [Maharashtrian Rotis / Polis, Maharashtrian Snacks Nashta, Maharashtrian Breakfast, Indian Rotis, Ganesh Chaturthi, Non-stick Pan] | 10Makes 10 ambolis | Maharashtrian | Maharashtrian ghavan recipe | Indian rice flour crepes | quick chawal ka atta ghavan | rice flour Maharashtrian amboli | with 50 amazing images. Maharashtrian ghavan is like a no fermentation rice dosa. It is also known as Maharashtrian Amboli. Learn how to make quick chawal ka atta ghavan. The Maharashtrian ghavan is a unique pancake made of a quick and easy rice flour batter. It takes just a few minutes to mix the ingredients into a batter and there is no need to ferment either. The secret to getting the perfectly-textured quick chawal ka atta ghavan lies in the consistency of the batter, which must not be very thin or thick. If you get the batter of a proper dropping consistency, you will get nice and spongy ghavans. Serve rice flour Maharashtrian ghavan hot, because rice flour tends to get chewy over time. We have Maharashtrian ghavan with coconut chutney or green chutney. Relish Maharashtrian ghavan with any Maharashtrian subzi for a hearty meal. Try other subzis like Mixed Vegetable Subzi and Palak Matar Paneer Subzi. We also show you how to make rice flour Maharashtrian ghavan with ghavan pan ( kali pan). Kali pan is used by Mahasrashtrians to make ghavan and amboli. NOTE the pan is very heavy and made of different metals. Heat the pan till it's very hot. Enjoy Maharashtrian ghavan recipe | Indian rice flour crepes | quick chawal ka atta ghavan | rice flour Maharashtrian amboli | with step by step photos. | [To make maharashtrian ghavan, combine all the ingredients along with 3 cups of water in a deep bowl and mix well to get a batter of pouring consistency., Heat a broad non-stick pan and lightly grease it with oil. Pour 1/3 cup of the batter from a height in a circular motion., Cover with a lid and cook on a medium flame for 1 to 2 minutes., Remove the lid. Put little oil and turn the side and cook on a medium flame for 2 minutes., Repeat steps 2 to 4 to make 9 more ghavans., Serve the maharashtrian ghavan hot.] | [Energy, 97 cal, Protein, 1.2 g, Carbohydrates, 16.3 g, Fiber, 0.5 g, Fat, 2.8 g, Cholesterol, 0 mg, Sodium, 0 mg] | maharashtrian-ghavan-41324r |
| rcp42069 | Maharashtrian Kothimbir Vadi Recipe, Deep- Fried | Snacks | NA | [chopped coriander (dhania), besan (bengal gram flour), turmeric powder (haldi), chilli powder, ginger (adrak) paste, green chilli paste, asafoetida (hing), oil, salt, oil] | 15 mins | 20 mins | [Maharashtrian Snacks Nashta, Indian Snacks for Entertaining, Evening Tea Snacks, Gudi Padwa, Kitty Party Snacks, Monsoon Snacks, Evening Snacks] | 4Makes 4 servings | Maharashtrian | Here is a special savoury from the kitchens of Maharashtra. Crunchy and aromatic, with the zesty flavour of coriander, ginger and green chillies, these vadis are sure to tickle your taste buds and kindle your appetite! Best enjoyed with sweet and green chutneys, the Maharashtrian Kothimbir Vadi can be served as a starter, or enjoyed as a snack with tea. It tastes heavenly on a rainy afternoon! You can also try other Maharashtrian recipes like the Maharashtrian Pitla or Phodshi Sabji . | [Combine the besan, turmeric powder, chili powder, ginger paste, green chilli paste, asafoetida, oil, salt and approx. ¾ cup of water in a deep bowl and whisk well., Add the coriander and peanut powder and mix very well., Pour into a 150 mm. (6”) diameter greased thali., Steam in a steamer for 12 minutes. Cool, demould and cut into equal pieces using a sharp knife., Heat the oil in a deep non-stick pan, add a few pieces of kothimbhir vadi and deep-fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve immediately with sweet chutney and green chutney.] | [Not Given] | maharashtrian-kothimbir-vadi-recipe-deep--fried-42069r |
| rcp41310 | Maharashtrian Mooli Sabzi, Mulyachi Bhaji | NA | Veg | [grated radish (mooli), salt, oil, mustard seeds ( rai / sarson), cumin seeds (jeera), chopped onions, thick curds (dahi), green chilli paste, garlic (lehsun) paste, ginger (adrak) paste, turmeric powder (haldi)] | 15 mins | 10 mins | [Maharashtrian Bhaji, Semi-Dry Sabzis, Traditional Indian Sabzis, Non-stick Pan, Diet for Dialysis, High Fiber Vegetable, Vegetarian, High Fiber Recipes for Weight Loss] | 4Makes 4 servings | Maharashtrian | Maharashtrian mooli sabzi recipe | mulyachi bhaji | easy radish sabzi | healthy mooli ki sabji | with 30 amazing images. Maharashtrian mooli sabzi recipe | mulyachi bhaji | easy radish sabzi | healthy mooli ki sabji is a daily fare which is made with minimal ingredients. Learn how to make mulyachi bhaji. To make Maharashtrian mooli sabzi, boil enough water with salt in a deep non-stick pan, add the radish, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Drain the mixture. Squeeze out all the excess water. Keep aside. Heat the oil in a broad non-stick pan, add the mustard seeds and cumin seeds and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 2 minutes. Add the curds, green chilli paste, garlic paste and ginger paste and sauté on a slow flame for 1 minute. Add the radish, turmeric powder and little salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot. This easy radish sabzi is an excellent subzi, which is also very quick to make. All you need to do is cook grated radish in boiling water for a few minutes, and then sauté it with a couple of common, everyday ingredients like ginger, green chillies and curds. The natural taste of radish is accentuated by the simple ingredients used in this mulyachi bhaji making it truly lip-smacking. Despite the richness of taste and aroma, this Maharashtrian dish has a homely feel about it, and you will find it to be a perfect match for phulkas and rotis of all kinds. You can also try other mooli recipes like Mooli Muthia and Mooli Moong Dal. To make a healthy mooli ki sabji, reduce the quantity of oil to 2 tsp and you are all set to reap its benefits. Apart from being low in calories, the vitamin C in radish acts as an antioxidant and exhibits anti-inflammatory properties which have been known to protect organs like heart and skin. Further, the fibre in it can help to satiate you for long hours. This low cal version can be enjoyed by weight-watchers, diabetics and heart patients. Tips for Maharashtrian mooli sabzi. 1. Grate the mooli thick to enjoy its texture. 2. Do not miss out on boiling mooli as it helps to reduce the raw smell and its pungency as well. 3. If you like a slightly crunchy Maharashtrian mooli sabzi recipe | mulyachi bhaji | easy radish sabzi | healthy mooli ki sabji, then you can avoid adding curd. Enjoy Maharashtrian mooli sabzi recipe | mulyachi bhaji | easy radish sabzi | healthy mooli ki sabji | with step by step photos. | [Boil enough water with salt in a deep non-stick pan, add the radish, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Drain the mixture., Squeeze out all the excess water. Keep aside., Heat the oil in a broad non-stick pan, add the mustard seeds and cumin seeds and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 2 minutes., Add the curds, green chilli paste, garlic paste and ginger paste and sauté on a slow flame for 1 minute., Add the radish, turmeric powder and little salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Serve hot.] | [Energy, 85 cal, Protein, 1.3 g, Carbohydrates, 5.9 g, Fiber, 2.6 g, Fat, 6.1 g, Cholesterol, 1.2 mg, Sodium, 37.7 mg] | maharashtrian-mooli-sabzi-mulyachi-bhaji-41310r |
| rcp40781 | Maharashtrian Pitla, Pitla Recipe, Besan Pitla Recipe | NA | NA | [besan (bengal gram flour), oil, crushed garlic (lehsun), cumin seeds (jeera), chopped green chillies, curry leaves (kadi patta), chopped onions, turmeric powder (haldi), chopped coriander (dhania), salt] | 15 mins | 5 mins | [Maharashtrian Bhaji, Quick Sabzis, Non-stick Pan, Quick Sabzis, Forever Young Diet, Anti Aging Indian Diet, Healthy Heart, Low Cholesterol] | 2Makes 2 servings | Maharashtrian | pitla recipe | Maharashtrian pitla | besan pitla | Maharashtrian pitla with chawal bhakri | with amazing 15 pictures Pitla is a very famous Maharashtrian food, falls under the category of their comfort food. Not only Maharashtrians but many Indian households have pitla in their weekly menu. Pitla is a very quick and easy dish to make with minimum of ingredients. All the ingredients used in the dish are found in every Indian well maintained pantry. The base of the Maharashtrian pitla is made with besan. The first step is combining besan with enough water to get it started. Further, for the tempering take oil in a non stick pan, add garlic which gives a luscious taste to our Maharashtrian pitla. Next, add cumin seeds and curry leaves followed by green chillies and onions. Chillies can be adjusted according to the preference of spice and onions give a mouthful to the recipe, it basically adds crunch. Once onions are cooked, add the besan water mixture, with turmeric and coriander leaves for freshness. Further all you need to do is keep stirring it and make sure the besan doesn’t stick to the bottom of the pan. And also make sure you do not leave besan pitla unattended as it might burn. Some places in Maharashtra also serve pitla as a street food. As pitla is super easy to make, I remember as a child when my mother was a working women she would make it for dinner as it doesn’t consume time and also she would cook it when we would run out of vegetables. Pitla goes really well with chawal bhakri, jowar roti and some green chilli thecha and red chill thecha. Enjoy pitla recipe | Maharashtrian pitla | besan pitla | Maharashtrian pitla with chawal bhakri | with detailed step by step photos and video below. | [To make maharashtrian pitla, combine the besan and 1½ cups of water in a deep bowl and whisk well. Keep aside., Heat the oil in a deep non-stick pan, add the garlic and sauté on a medium flame for 30 seconds., Add the cumin seeds and curry leaves and sauté on a medium flame for 30 seconds., Add the green chillies and onions and sauté on a medium flame for 1 minute., Add the besan-water mixture, turmeric powder, coriander and salt, mix well and cook on a medium flame for 2 minutes ,while stirring continuously., Cover with a lid and cook on a medium flame for 1 minute., Serve the maharashtrian pitla immediately.] | [Energy, 458 cal, Protein, 17.6 g, Carbohydrates, 52.9 g, Fiber, 12.9 g, Fat, 19.6 g, Cholesterol, 0 mg, Sodium, 63.1 mg] | maharashtrian-pitla-pitla-recipe-besan-pitla-recipe-40781r |
| rcp38627 | Maharashtrian Style Nachni Bhakri, Ragi Bhakri | NA | Veg | [ragi (nachni / red millet) flour, ghee, salt, ragi (nachni / red millet) flour] | 10 mins | 25 mins | [Indian Rotis, Indian Tawa, Tava, Healthy Foods for Kids, Gluten Free Veg Indian, Senior Citizen, Calcium Rich Rotis & Parathas] | 4Makes 4 rotis (4 roti ) | Indian | Maharashtrian style nachni bhakri | ragi bhakri | nachni roti | with amazing 16 images. The Maharashtrian style nachni bhakri has a rustic flavour and earthy aroma, which warm your soul and make you feel very contented. Made from 100% ragi, this Maharashtrian style nachni bhakri is also called Maharashtrian style ragi bhakri. If you are watching weight and want to avoid whole wheat flour roti’s you can jump to nachni bhakri as they are very very nutritive and healthy. The nachni bhakri is quick and easy to make and is gluten free. To prepare nachni bhakri, combine ragi flour and salt, knead into a semi-soft dough with warm water. Roll and cook on a non-stick tava, tradionally nachni bhakri is made on cast-iron tava. Also, apply water on one side which will help in making the nachni bhakri soft. Cook until blisters appear on both the sides and then cook on an open flame. Traditionally, the roti is rolled using palms. Ragi flour is high in protein and great source for vegetarians. In addition its gluten-free, fiber rich food which in turn is good for diabetics and a healthy heart. Ragi flour creates a much lower surge in sugar levels compared to wheat. Maharashtrians make this nutritive nachni bhakri and it best goes with Zunka and mooli sabzi. Also Maharashtrian style nachni bhakri goes really well with green chilli thecha or red chilli thecha. Enjoy Maharashtrian style nachni bhakri | ragi bhakri | nachni roti | with detailed step by step recipe photos below. | [To make maharashtrian style nachni bhakri recipe, combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough warm water., Divide the dough into 4 equal portions., Roll out a portion of the dough into a 125 mm. (5”) diameter using a little ragi flour for rolling., Heat a non-stick tava (griddle) on a medium flame and when hot, place the roti gently over it., Apply water on one side just enough to wet it properly. Do ot apply excess water., Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds., Cook it on an open flame till it puffs up and brown spots appear on both the sides., Repeat steps 3 to 6 to make 3 more rotis., Serve the maharashtrian style nachni bhakri immediately., Combine all the ingredients in a bowl, add 2 tbsp of rice flour and enough water to make a batter of pouring consistency and continue to make dosas.] | [Energy, 94 cal, Protein, 1.7 g, Carbohydrates, 14.1 g, Fiber, 2.4 g, Fat, 3.4 g, Cholesterol, 0.9 mg, Sodium, 5.2 mg] | maharashtrian-style-nachni-bhakri--ragi-bhakri-38627r |
| rcp37781 | Maida Dosa, No Rice No Dal Instant Dosa | Snacks | NA | [plain flour (maida), grated coconut, chopped green chillies, sugar, salt, mustard seeds ( rai / sarson), curry leaves (kadi patta), oil, butter, sambhar, coconut chutney] | 10 mins | 20 mins | [South Indian, Different Types of Dosa, South Indian Breakfast, Quick Evening Snacks, Evening Tea Snacks, Children's Day, Indian Birthday Party] | 8Makes 8 dosas | South Indian | maida dosa recipe | no rice no dal instant dosa | Indian maida dosa with coconut | instant dosa for breakfast | with 26 amazing images. maida dosa recipe | no rice no dal instant dosa | Indian maida dosa with coconut | instant dosa for breakfast is a quick fix recipe which is a classic example of how common ingredients can yield tastiest of foods. Learn how to make no rice no dal instant dosa. To make maida dosa, combine the coconut, green chillies, sugar and ½ cup of water in a mixer and blend till smooth. Combine the plain flour, coconut mixture, salt and 1 cup of water in a deep bowl and whisk well to make a smooth batter. Keep aside. Heat the oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves and sauté on a medium flame for 10 seconds. Pour this tempering over the batter and mix well. Heat a non-stick tava (griddle) sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter circle. Smear a little butter over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp from both the sides. Fold over to make a semi-circle. Repeat with the remaining batter to make 7 more dosas. Serve immediately with sambhar and coconut chutney. The no rice no dal instant dosa is made with an aromatic and flavourful plain flour batter perked up with coconut, green chillies and a tempering of mustard seeds and curry leaves. The secret of making this dosa lies in moderating the tava’s temperature by sprinkling a little water on it before pouring the batter. This dosa gives you an opportunity to enjoy your favourite South Indian snack without any soaking and fermenting. We suggest you use butter to cook these Indian maida dosa with coconut and remember to serve them immediately. While the traditional dosas are all time favourites, you can fit this instant dosa for breakfast, snacks or lunch with coconut chutney, sambar and gun powder. It will be a meal to be enjoyed for all those who enjoy indulging into soft dosas. Tips to make maida dosa. 1. Sprinkle little water on the tava after making every dosa. 2. Do not make batter too runny. Enjoy maida dosa recipe | no rice no dal instant dosa | Indian maida dosa with coconut | instant dosa for breakfast | with step by step photos. | [To make maida dosa, combine the coconut, green chillies, sugar and ½ cup of water in a mixer and blend till smooth., Combine the plain flour, coconut mixture, salt and 1 cup of water in a deep bowl and whisk well to make a smooth batter. Keep aside., Heat the oil in a small non-stick pan and add the mustard seeds., When the seeds crackle, add the curry leaves and sauté on a medium flame for 10 seconds., Pour this tempering over the batter and mix well., Heat a non-stick tava (griddle) sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth., Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter circle., Smear a little butter over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp from both the sides., Fold over to make a semi-circle., Repeat with the remaining batter to make 7 more dosas., Serve the maida dosa immediately with sambhar and coconut chutney.] | [Energy, 116 cal, Protein, 2.5 g, Carbohydrates, 16 g, Fiber, 0.9 g, Fat, 4.7 g, Cholesterol, 0 mg, Sodium, 3.1 mg] | maida-dosa-no-rice-no-dal-instant-dosa-37781r |
| rcp593 | Makai Capsicum ( Gujarati Recipe) | NA | Veg | [cooked sweet corn kernels (makai ke dane), chopped capsicum, ghee, cumin seeds (jeera), ginger-green chilli paste, plain flour (maida), milk, sugar, white pepper powder, salt] | 10 mins | 12 mins | [Gujarati Shaak Sabzi, Sabzis with Gravies, Jain Subzis, Non Stick Kadai Veg, Quick Sabzis] | 4Makes 4 servings | Gujarati | A tantalizing combo of tender corn and capsicum cooked in milk and tempered with indian spices, makai capsicum cannot really be called a customary gujarati dish, but the younger generation definitely enjoys this off-beat vegetable preparation as it is low on spices and ghee. | [Heat the ghee in a non-stick kadhai and add the cumin seeds and ginger-green chilli paste., When the seeds crackle, add the flour and sauté on a slow flame for 2 to 3 minutes., Add the corn and capsicum and sauté on a medium flame for another 3 to 4 minutes., Add the milk gradually, while stirring continuously to avoid the formation of lumps and cook on a slow flame for 4 to 5 more minutes or till the mixture becomes thick., Add the sugar, pepper powder and salt and mix well., Serve hot., You can use a whisk to stir while adding the milk into the vegetables to avoid lumps.] | [Energy, 238 cal, Protein, 7.4 g, Carbohydrates, 26.9 g, Fiber, 2.2 g, Fat, 9.9 g, Cholesterol, 16 mg, Sodium, 24 mg] | makai-capsicum--gujarati-recipe-593r |
| rcp30877 | Makai Galouti Kebab | NA | Veg | [crushed sweet corn kernels (makai ke dane), ghee, ginger-green chilli paste, chopped onions, grated paneer (cottage cheese), mashed potatoes, salt, turmeric powder (haldi), garam masala, chopped coriander (dhania), plain flour (maida) water, bread crumbs, oil, green chutney] | 10 mins | 17 mins | [Punjabi Paneer Recipes, Advanced Recipes, Iftar Recipes for Ramadan / Ramzan, Kadai Veg, Iftar Main Course for Ramadan, Advanced Starters] | 6Makes 6 kebabs | Punjabi | A vegetarian adaptation of the galouti kebab. The specialty of a galouti kebab is its ability to completely melt in your mouth and this Makai Galouti Kebab does just that. Adding paneer gives these kebabs a great creamy texture and the potatoes help in binding. Make sure you finely chop and brown the onions well before adding to the mixture since this gives the kebabs an unmatched flavour. Serve steaming hot Makai Galouti Kebab with Green Chutney. We have a variety of recipes using Sweet Corn like soups, starters, snacks and main course. Enjoy how to make Makai Galouti Kebab recipe with detailed step by step photos and video below. | [To make makai galouti kebab, heat the ghee in a kadhai, ginger-green chilli paste and sauté on a medium flame for 30 seconds., Add the onions and sauté on a medium flame for 4 to 5 minutes or till they turn brown in colour., Add the sweet corn, paneer and potatoes, mix well and cook on a medium flame for 1 to 2 minutes., Add the salt, turmeric powder and garam masala, mix well and cook on a medium flame for another 3 to 4 minutes., Add the coriander and mix well. Keep aside for 5 to 7 minutes to cool completely., Divide the mixture into 6 equal portions and roll each portion into a 50 mm. (2”) diameter flat round., Dip the kebabs in the plain flour mixture and roll in the bread crumbs till they are evenly coated from all the sides., Heat the oil in a deep pan or kadhai and deep-fry the makai galouti kebabs till they are golden brown in colour from all the sides. Drain on absorbent paper., Serve the makai galouti kebab hot with green chutney.] | [Energy, 147 cal, Protein, 4.2 g, Carbohydrates, 18.9 g, Fiber, 0.7 g, Fat, 6.4 g, Cholesterol, 0 mg, Sodium, 3.9 mg] | makai-galouti-kebab-30877r |
| rcp33954 | Makai Jajaria ( Microwave Recipe ) | NA | NA | [ghee, sweet corn kernels (makai ke dane), milk, sugar, cardamom (elaichi) powder] | 7 mins | 10 mins | [Rajasthani Mithai, Sweets, Traditional Indian Mithai, Microwave, Microwave] | 4Makes 4 servings | Rajasthani | I don’t know whether it is the weather, the palace-laden ambience, the sight-seeing, or the smell of roasted jeera. But, the land of namkeens makes you hungry! incidentally, rajasthan is not just famous for its fried snacks, but also for its royal sweets, which are not always difficult to make. Here is one such recipe that is served in and around the udaipur region. A rare halwa made of corn! we have used sweet corn because it tastes better than white corn. Like most halwas, it can be made in a jiffy in the microwave. | [Heat the ghee in microwave safe bowl and microwave on high for 30 seconds,, Add the corn, mix well and microwave on high for 4 minutes, stirring once in between every 2 minutes., Add the milk and ½ cup of water and mix well and microwave on high for 1 ½ minutes., Add the sugar, mix well and microwave on high for 4 minutes, stirring in between every 2 minutes., Add the cardamom powder and mix well., Serve immediately.] | [Energy, 211 cal, Protein, 2.2 g, Carbohydrates, 32 g, Fiber, 0.8 g, Fat, 8.1 g, Cholesterol, 4 mg, Sodium, 6.6 mg] | makai-jajaria--microwave-recipe--33954r |
| rcp22209 | Makai Jalfrazie | NA | NA | [spring onions whites , sliced, green capsicum , sliced, yellow capsicum , sliced, red capsicum , sliced, boiled sweet corn kernels (makai ke dane), boiled white corn kernels (makai ke dane), baby corns, blanched, turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, tomato , sliced, tomato ketchup, tomato puree, salt, spring onion greens , chopped, vinegar, garam masala, sugar, chopped coriander (dhania)] | 10 mins | 15 mins | [Low Cal Subzis, Non-stick Pan, Indian Cancer Patients, Healthy Heart Sabzi, Healthy Dry Sabzis, Zero Oil Subzis, Cancer Subzis] | 4Makes 4 servings | Indian | Though slightly time-consuming, this subzi is definitely worth the effort. Capsicum is a good source of vitamin C, an antioxidant that fights disease-causing free radicals and boosts our immune system while corn increases the allure of this dish manifold! | [Heat a non-stick pan on a medium flame and when hot, add the spring onion whites and capsicums and dry roast for 2 minutes while stirring continuously., Lower the flame, add the sweet corn kernels, white corn kernels, baby corn, turmeric powder, chilli powder, coriander-cumin seeds powder, tomatoes, tomato ketchup, tomato purée and salt and continue cooking for 2 to 3 minutes while stirring continuou, Add the spring onion greens, vinegar, garam masala and sugar and toss lightly., Serve hot garnished with coriander.] | [Not Given] | makai-jalfrazie-22209r |
| rcp30973 | Makai ka Halwa | NA | NA | [ghee, grated sweet corn cob, milk, sugar, grated coconut, cardamom (elaichi) powder, saffron (kesar) strands, chopped mixed nuts] | 10 mins | 20 mins | [Mughlai Mithai, Traditional Indian Mithai, Halwa, Raksha - Bandhan, Mother's Day, Indian Party, Desserts for Entertaining] | 4Makes 4 servings | Indian | Here is a unique halwa made of grated sweet corn sweetened with sugar and flavoured with spices like cardamom and saffron. Milk gives the Makai ka Halwa a very rich flavour while grated coconut improves the mouth-feel. Although it is a unique recipe, it still has a traditional touch to it. This makes the halwa appealing to both the younger and older generations! Serve it at a party and watch the compliments pile up. | [Heat the ghee in a deep non-stick pan, add the sweet corn, mix well and cook on a medium flame for 10 minutes, while stirring continuously., Add the milk and sugar, mix well and cook on a medium flame for 6 minutes, while stirring continuously., Add the coconut, cardamom powder and saffron, mix well and cook on a medium flame for 4 minutes or till it leaves the sides of the pan, while stirring continuously., Switch off the flame, add the nuts and mix well., Serve hot.] | [Energy, 345 cal, Protein, 6.3 g, Carbohydrates, 44.8 g, Fiber, 2.6 g, Fat, 15.6 g, Cholesterol, 8 mg, Sodium, 14.8 mg] | makai-ka-halwa-30973r |
| rcp5288 | Makai Khumb Jalfrazie | NA | Veg | [mushrooms (khumbh), boiled sweet corn kernels (makai ke dane), low fat paneer, sliced spring onions whites, capsicum, yellow capsicum, red capsicum, turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, tomato, tomato ketchup, tomato puree, chopped spring onion greens, vinegar, garam masala, sugar, chopped coriander (dhania), oil, salt, chopped coriander (dhania)] | 10 mins | 15 mins | [Punjabi Sabzis, Quick Sabzis, Semi-Dry Sabzis, Saute, Indian Party, Non Stick Kadai Veg, Quick Sabzis] | 6Makes 6 servings | Punjabi | Mushrooms and a slew of colourful vegetables combine to make an appetizing subzi that goes well with plain rotis or steaming hot rice. As always, onions work wonders at increasing hdl levels. | [Heat the oil in a pan, add the spring onion whites and capsicums, and sauté for 2 minutes., Add the mushrooms, turmeric powder, chilli powder, coriander-cumin seed powder, tomatoes, tomato ketchup, tomato purée and salt and sauté on a slow flame for 4 to 5 minutes., Add the sweet corn kernels, spring onion greens, vinegar, garam masala and sugar and toss lightly., Serve hot garnished with coriander.] | [Energy, 99 cal, Protein, 5.4 g, Carbohydrates, 15.1 g, Fiber, 2.4 g, Fat, 2.8 g, Cholesterol, 0 mg, Sodium, 96.2 mg] | makai-khumb-jalfrazie-5288r |
| rcp4324 | Makai Khumb Jalfrazie ( Swadisht Subzian) | Dinner | NA | [boiled sweet corn kernels (makai ke dane), mushrooms (khumbh), oil, cumin seeds (jeera), chopped onions, chopped green chillies, chopped ginger (adrak), coriander-cumin seeds (dhania-jeera) powder, chilli powder, blanched , deseeded and chopped tomatoes, tomato ketchup, capsicum cubes, cornflour, sugar, salt, chopped coriander (dhania)] | 30 mins | 10 mins | [Punjabi Sabzis, Dinner, Semi-Dry Sabzis, Traditional Indian Sabzis, Indian Travel Food Sabzi, Dinner Sabzi] | 4Makes 4 servings (4 serving ) | Punjabi | Jalfrazie is usually a dish with green chillies, capsicum and onions as the base. I have used my favourite combination of corn kernels and mushrooms as the main ingredients but if these are not your favourites, feel free to use any other vegetables of your choice. | [Combine the cornflour and ¾ cup of water in a deep bowl, mix well and keep aside., Heat the oil in a deep non-stick pan and add the cumin seeds., When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the green chillies, ginger, coriander-cumin seeds powder and chilli powder, mix well and sauté on a medium flame for a few seconds., Add the tomatoes and tomato ketchup and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally., Add the mushrooms, corn kernels, capsicum, cornflour-water mixture, sugar and salt, mix well and cook on a medium flame for 4 to 5 minutes or till the mushrooms are cooked and gravy is thick, while stirring occasionally., Serve hot garnished with coriander.] | [Energy, 140 cal, Protein, 3.3 g, Carbohydrates, 16.1 g, Fiber, 2.2 g, Fat, 7.8 g, Cholesterol, 0 mg, Vitamin A, 281.2 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.2 mg, Vitamin B3, 1.4 mg, Vitamin C, 39 mg, Folic Acid, 27.4 mcg, Calcium, 39.5 mg, Iron, 1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 85.7 mg, Potassium, 231.5 mg, Zinc, 0.4 mg] | makai-khumb-jalfrazie---swadisht-subzian-4324r |
| rcp32687 | Makai Khumbh Jalfrazie Roll ( Wraps and Rolls) | Snacks | Veg | [oil, onions slices, sliced capsicum, mushrooms (khumbh), turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, sliced tomatoes, tomato ketchup, tomato puree, salt, low-fat paneer, boiled sweet corn kernels (makai ke dane), vinegar, garam masala, sugar, chopped coriander (dhania), onion rings, chaat masala, rotis, garlic-tomato chutney] | 15 mins | 8 mins | [Paneer Based Snacks, Indian Rolls, Veg Roll, Saute, Non-stick Pan, Quick Snacks / Quick Starters] | 4Makes 4 rolls | Indian | Punjabi cuisine is tempting and scary at the same time, thanks to the use of rich (fatty) ingredients! this tongue-tickling roll lets you enjoy the goodness of a punjabi subzi without piling on extra pounds. It’s a fantastic combination of capsicum, mushrooms, sweet corn, and paneer, featuring a balance of flavours from sweet to spicy. It’s also a powerhouse of antioxidants that help prevent heart-related ailments. | [Heat the oil in a deep non-stick pan, add the onions and capsicum and sauté on a medium flame for 2 minutes. Sprinkle a little water to avoid the spring onions and capsicum from burning., Add the mushrooms, turmeric powder, chilli powder, coriander-cumin seeds powder, tomatoes, tomato ketchup, tomato purée and salt and sauté on a slow flame for 4 to 5 minutes., Add the paneer, sweet corn kernels, vinegar, garam masala, sugar and coriander and toss lightly. Keep aside., Combine the onion rings with the chaat masala in a bowl, mix well and keep aside., Place a roti on a clean dry surface and spread 1 tbsp of the garlic-tomato chutney evenly over it., Arrange ¼th of the jalfrazie filling in a row in the centre of the roti., Arrange ¼th of onion rings over it and roll it up tightly., Repeat with the remaining ingredients to make 3 more rolls., Wrap a tissue paper around each roll and serve immediately.] | [Not Given] | makai-khumbh-jalfrazie-roll--wraps-and-rolls-32687r |
| rcp22520 | Makai Kofta in Hariyali Curry | NA | Veg | [grated sweet corn cob, rice flour (chawal ka atta), chopped coriander (dhania), chopped green chillies, salt, oil, ginger-garlic (adrak-lehsun) paste, cinnamon (dalchini), cardamoms, cloves (laung / lavang), coconut milk, salt, chopped coriander (dhania), lemon juice, chopped green chillies, cream] | 5 mins | 5 mins | [Leafy Vegetable Sabzis, Microwave Subzi, Microwave, Indian Party, Microwave] | 2Makes 2 servings | Indian | A green paste of coriander, cooked with coconut milk and spices results in a lip-smacking hariyali curry, which plays host to all the more delectable koftas of sweet corn held together by rice flour and perked up with coriander and green chillies. Interestingly, this whole dish including the koftas can be quickly and comfortably prepared using the microwave oven. You will find this experience of preparing koftas quite different from the usual sweaty, time-consuming process. So easy, you will want to indulge in preparing the Makai Kofta in Hariyali Curry more often! Serve hot with Naan and Boondi and Pomegranate Raita . | [Combine all the ingredients in a deep bowl and mix well., Divide the mixture into 6 equal portions and shape each portion into a small round kofta., Place the koftas on a microwave safe plate and microwave on high for 1 minute. Keep aside., Combine the oil, ginger-garlic paste, cinnamon, cardamom and cloves in a microwave-safe bowl, cover it with a lid and microwave on high for 30 seconds., Add the hariyali paste, mix well and microwave on high for 1 minute., Add the coconut milk and salt, mix well and microwave on high for 2 minutes, while stirring once after 1 minute., Just before serving, add the koftas to the curry, mix gently and microwave on high for 1 minute., Serve immediately garnished with fresh cream.] | [Energy, 442 cal, Protein, 6.4 g, Carbohydrates, 34.6 g, Fiber, 11.4 g, Fat, 32 g, Cholesterol, 0 mg, Vitamin A, 991.6 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.9 mg, Vitamin C, 24.1 mg, Folic Acid, 25.7 mcg, Calcium, 39.4 mg, Iron, 1.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 12 mg, Potassium, 179.4 mg, Zinc, 0.4 mg] | makai-kofta-in-hariyali-curry-22520r |
| rcp42407 | Makai Mooli and Methi Paratha, Punjabi Breakfast | Lunch | NA | [maize flour (makai ka atta), grated radish (mooli), chopped fenugreek leaves (methi), chopped green chillies, chilli powder, coriander (dhania) powder, salt, coconut oil oil, curd, pickle] | 10 mins | 15 mins | [Punjabi Breakfast, Breakfast Theplas, Parathas, Parathas, Indian Party, Tava, Indian Travel Food Paratha, Lunch Paratha] | 6Makes 6 parathas | Punjabi | makai mooli and methi paratha recipe | methi mooli makkai roti | makki mooli and methi paratha | with 24 amazing images. The dazzling combo of methi and mooli makes this makai mooli and methi paratha a super-hit! Learn how to make makai mooli and methi paratha recipe | methi mooli makkai roti | makki mooli and methi paratha | The Makai Mooli and Methi Paratha is a popular breakfast recipe in the Punjab region. This recipe does not need too many spices to perk up its flavour. Both radish and fenugreek leaves are ingredients with rare and unique flavours, including a bit of bitterness that is actually pleasing to taste. A little bit of common ingredients to balance the flavour, and that’s it, you have an awesome makki mooli and methi paratha to have for breakfast, lunch or dinner. It can be served simply with curd and pickles. Try other Punjabi Breakfast recipes like Aloo Kulcha or Gobi Paratha. pro tips to make makai mooli and methi paratha: 1. Use fresh, finely ground maize flour for the best flavor and texture. 2. If you can't find fresh fenugreek leaves, you can substitute it with dried fenugreek leaves. 3. You can add other vegetables to the paratha, such as grated carrots or finely chopped onions. 4. Do not overcook the paratha, or it will become hard. Enjoy makai mooli and methi paratha recipe | methi mooli makkai roti | makki mooli and methi paratha | with detailed step by step photos. | [To make makai mooli and methi paratha, combine all the ingredients in a deep bowl and knead into a soft dough using 1/2 cup warm water., Divide the dough into 6 equal portions and keep aside., Take 1 plastic sheet/parchment paper and lightly grease it with ¼ tsp of oil., Flatten 1 portion of the dough on it and cover with another parchment paper., Lightly roll on the parchment paper with a rolling pin to make a 125 mm. (5”) diameter round., Peel of the tops paper and lift the paratha with the parchment paper, place it upside down on the hot non-stick tava and peel off the paper., Cook, using 1 tsp of oil, till it is golden brown in colour from both sides., Repeat steps 3 to 7 to make 5 more parathas., Serve makai mooli and methi paratha immediately with fresh curds and pickle.] | [Energy, 116 cal, Protein, 1.3 g, Carbohydrates, 12.5 g, Fiber, 1.6 g, Fat, 7 g, Cholesterol, 0 mg, Sodium, 5.5 mg] | makai-mooli-and-methi-paratha-punjabi-breakfast-42407r |
| rcp2751 | Makai ni Khichdi | Snacks | NA | [crushed sweet corn kernels (makai ke dane), oil, mustard seeds ( rai / sarson), cumin seeds (jeera), asafoetida (hing), chopped green chillies, sugar, lemon juice, salt, chopped coriander (dhania)] | 5 mins | 6 mins | [Jain Breakfast, Breakfast Microwave, Microwave, Kitty Party Snacks] | 4Makes 4 servings | Jain | makai ni khichdi recipe | microwave makai khichdi | corn khichdi | with 12 amazing images. makai ni khichdi is a very unique khichdi prepared with crushed sweet corn kernels, perked up with a tempering of seeds and green chillies. corn khichdi can be prepared easily and in a hassel-free way as it is cooked in microwave. This makai ni khichdi is unique as it doesn’t use any rice in the preparation. A dash of asafoetida boosts the aroma of this easy-to-cook makai ni khichdi, while lemon juice adds a welcome tang to it. Khichdi is a staple food in our country. Generally, it is made with a combination of rice and lentils. You can substitute/mix and match to form a myriad of khichdi recipes using various dals, grains, pulses, etc. The health quotient can be improved with the addition of vegetables and use of healthy grains like jowar, bajra, wheat, etc. For a rich and creamy texture of microwave makai khichdi, you can use coconut milk or regular cow’s milk instead of water. Another option is to use part water, part milk depending on how you want the makai ni khichdi to be. The corn khichdi is ideal to cook in the Microwave because corn cooks very fast! Serve makai ni khichdi hot garnished with the coriander. You can serve this for lunch or dinner menu. Papad, pickles, curd, and Kadhi are some popular accompaniments that you can serve with corn khichdi. Learn to make makai ni khichdi recipe | microwave makai khichdi | corn khichdi | with detailed step by step recipe photos below. | [To make microwave makai khichdi, combine the oil, mustard seeds, cumin seeds, asafoetida and green chillies in a microwave-safe bowl, mix well and microwave on high for 1 minute., Add the corn, sugar, salt and ¾ cup of water, mix well and microwave on high for 5 minutes., Add the lemon juice and mix well., Serve the makai ni khichdi hot garnished with the coriander.] | [Energy, 89 cal, Protein, 2.6 g, Carbohydrates, 19.5 g, Fiber, 1.9 g, Fat, 1.3 g, Cholesterol, 0 mg, Vitamin A, 24.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.1 mg, Vitamin C, 3.8 mg, Folic Acid, 17.7 mcg, Calcium, 4.7 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 4.2 mg, Potassium, 130.6 mg, Zinc, 0.3 mg] | makai-ni-khichdi-2751r |
| rcp31007 | Makai ni Khichdi ( Corn Recipe) | NA | Veg | [crushed sweet corn kernels (makai ke dane), oil, mustard seeds (rai / sarson), cumin seeds (jeera), asafoetida (hing), chopped green chillies, milk, sugar, salt, lemon juice, chopped coriander (dhania)] | 10 mins | 7 mins | [Gujarati Khichdi, collection of khichdi recipes, Non-stick Pan, Quick Vegetarian Rice, khichdi Recipes, Senior Citizen, Senior Citizen Indian] | 4Makes 4 servings | Gujarati | Need a khichdi in a hurry? Well, this Makai ni Khichdi is perfect for such times. As it is made with crushed sweet corn kernels, cooking time is minimum, but flavour is maximum as it is enhanced thoughtfully with green chillies and a tempering of readily available ingredients. Cooking the corn kernels in milk imparts a very comforting flavour, which is characteristic of khichdi. Keep a pack of shelled sweet corn in the fridge, ready for making this handy khichdi any time you are hungry. | [Heat the oil in a broad non-stick pan, add the mustard seeds, cumin seeds, asafoetida, and green chillies and sauté on a medium flame for a few seconds., When the seeds crackle, add the crushed corn, mix well and cook on a slow flame for 2 minutes, while stirring continuously., Add the milk, sugar, salt and ¼ cup of water, mix well and cook on a medium flame for 3 to 4 minutes or till the corn is tender., Add the lemon juice and mix well., Serve immediately garnished with coriander.] | [Energy, 227 cal, Protein, 6.6 g, Carbohydrates, 36 g, Fiber, 3.2 g, Fat, 7.1 g, Cholesterol, 8 mg, Sodium, 16.9 mg] | makai-ni-khichdi---corn-recipe-31007r |
| rcp585 | Makai ni Khichdi Recipe | Gujarati Corn Khichdi | null | null | null | null | null | null | null | null | null | null | null | makai-ni-khichdi-recipe-|-gujarati-corn-khichdi-585r |
| rcp30993 | Makai Paatal Bhaji | NA | Veg | [sweet corn cobs, boiled, cumin seeds (jeera), asafoetida (hing), grated ginger (adrak), chopped green chillies, chopped colocassia leaves (arbi ke patte), boiled kala chana (brown chick peas), turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, tamarind (imli) pulp, grated jaggery (gur), salt] | 20 minutes | 30 minutes | [Leafy Vegetable Sabzis, Traditional Indian Sabzis] | 4Serves 4. | Indian | A unique sweet and spicy blend of colocasia leaves, chana dal and spices forms the base for this Maharashtrian-style dish made with hearty chunks of corn on the cob. | [Heat the oil in a pan, add the cumin seeds, asafoetida, ginger and green chillies., Add the colocasia leaves, chana dal, turmeric powder, coriander-cumin seed powder and salt and sauté till the mixture comes together as a mass., Add 1 cup of water and pressure cook for 3 whistles., Whisk well till it is smooth., Add the corncobs, tamarind pulp and jaggery and bring to a boil., Serve hot.] | [Energy, 54 cal, Protein, 2.6 g, Carbohydrates, 9.4 g, Fiber, 3.3 g, Fat, 0.8 g, Cholesterol, 0 mg, Vitamin A, 4660.5 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.7 mg, Vitamin C, 7.3 mg, Folic Acid, 0.1 mcg, Calcium, 110.8 mg, Iron, 4.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 7.3 mg, Potassium, 41.9 mg, Zinc, 0 mg] | makai-paatal-bhaji-30993r |
| rcp6415 | Makai Paatal Bhaji ( Healthy Subzi) | NA | Veg | [oil, cumin seeds (jeera), asafoetida (hing), grated ginger (adrak), chopped green chillies, chopped colocasia leaves (arbi ke patte), soaked chana dal (split bengal gram), turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder] | 20 mins | | [Low Cal Subzis, Pregnancy, Indian Cancer Patients, Pregnancy Dals and Vegetables, Calcium Rich Sabzi, Vegetables, Iron Rich Sabzis | Iron Rich Dals |, Healthy Sabzis with Gravies] | 4Makes 4 servings | Indian | Corn makes an interesting companion for colocasia, providing you with nutrients like calcium, iron and fibre. | [Heat the oil in a pressure cooker and add the cumin seeds., When the seeds cracle, add the asafoetida, ginger and green chillies and sauté on a medium flame for 30 seconds., Add the colocasia leaves, chana dal, turmeric powder, coriander-cumin seeds powder and 1½ cups of water and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Whisk well till it is smooth., Add the corncobs, tamarind pulp and jaggery and bring to boil., Serve hot.] | [Calcium, 115.6 mg., Carbohydrate, 20.7 gm., Energy, 144 kcal., Fat, 5.0 gm., Protein, 4.8 gm., Fibre, 2.1 gm., Iron, 5.6 mg.] | makai-paatal-bhaji--healthy-subzi-6415r |
| rcp4380 | Makai Patal Bhaji | NA | NA | [corncobs, cut into 25 mm (1") pieces, chopped colocassia leaves (arbi ke patte), chana dal (split Bengal gram), boiled, cumin seeds (jeera), asafoetida (hing), grated ginger (adrak), green chilli, chopped, turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, tamarind (imli) pulp, grated jaggery (gur)] | 20 mins. | 30 mins. | [Maharashtrian Bhaji, Semi-Dry Sabzis] | 4Serves 4. | Maharashtrian | This dish made of hearty chunks of corn on the cob in a sweet and spicy sauce of colocassia leaves (arvi) and Bengal gram dal. | [Heat the oil, add the cumin seeds, hing, ginger and green chilli., Add the colocassia leaves, chana dal, turmeric, dhania-jeera and 1 cup of water and pressure cook for 3 whistles., Whisk well till it is smooth., Add the corncobs, tamarind pulp and jaggery and bring to a boil., Serve hot.] | [Not Given] | makai-patal-bhaji-4380r |
| rcp5537 | Makai Shorba | NA | Veg | [sweet corn (makai ke dane), chopped onions, clove (laung / lavang), stick of cinnamon (dalchini), black peppercorns (kalimirch), bayleaf (tejpatta), garlic, sliced, carrot cubes, coriander (dhania) seeds, cumin seeds (jeera) powder, turmeric powder (haldi), oil, salt, lemon juice, chopped coriander (dhania)] | 5 mins. | 15 mins. | [Quick Recipe, Mughlai Shahi Shurvat, Indian Party, Quick Vegetarian Soups, Healthy Heart Indian Soups] | 2Serves 2. | Indian | Everyone is sure to relish this tempting, Indian-style corn soup. This refreshing soup is a great energiser and will surely establish your culinary skills. Serve hot with garlic bread, to make an absolutely low calorie 'hearty' meal. | [Heat the oil in a non-stick pan, add the clove, cinnamon, peppercorns, bay leaf, onions and garlic and cook till the onions are translucent., Add the carrots, coriander seeds, cumin powder and turmeric powder and cook for 3 to 4 minutes., Add the corn kernels, 3 cups of water and salt and simmer over a medium flame for 10 to 15 minutes, till the corn is cooked., Cool completely and make a smooth purée in a blender. Transfer back into a pan., Bring to a boil and serve hot with the lemon juice and coriander.] | [Energy, 65 cal, Protein, 1.4 g, Carbohydrates, 10.2 g, Fiber, 1.2 g, Fat, 2.6 g, Cholesterol, 0 mg, Sodium, 5 mg] | makai-shorba-5537r |
| rcp4619 | Makai Shorba ( Healthy Soups and Salads Recipe) | NA | Veg | [sweet corn kernels (makai ke dane), oil, clove (laung / lavang), cinnamon (dalchini), black peppercorns (kalimirch), bayleaf (tejpatta), chopped onions, chopped garlic (lehsun), carrot cubes, coriander (dhania) seeds, cumin seeds (jeera) powder, turmeric powder (haldi), salt, low-fat milk, lemon juice, sweet corn kernel, coriander (dhania)] | 5 mins | 15 mins | [Healthy Indian Recipes, Thick / Creamy Indian Soups, Boiled Indian recipes, Indian Party, Non-stick Pan, Deep Pan, Quick Vegetarian Soups] | 3Makes 3 serving | Indian | Everyone is sure to relish this tempting, Indian style corn soup which helps to increase your vitamin B3 (Niacin) levels to ensure overall good health. Serve Makai Shorbahot with whole wheat garlic bread to make an absolutely healthy and hearty meal. | [Heat the oil in a deep non-stick pan, add the clove, cinnamon, peppercorns, bayleaf, onions and garlic and sauté on a medium flame for 1 minute., Add the carrot, coriander seeds, cumin seeds powder and turmeric powder, mix well and cook on a medium flame for 2 to 3minutes, while stirring occasionally., Add the sweet corn kernels, 2 cups of water and salt, mix well and simmer on a medium flame for 8 to 10 minutes or till the corn is cooked. Allow it to cool completely., Discard the bayleaf and then blend in a mixer to a smooth purée., Transfer the purée back into the pan, add the milk and bring to a boil., Add the lemon juice and mix well., Serve hot garnished with roasted sweet corn kernels and a coriander sprig.] | [Energy, 81 cal, Protein, 3.7 g, Carbohydrates, 13.6 g, Fiber, 1.3 g, Fat, 1.8 g, Cholesterol, 0 mg, Sodium, 39 mg] | makai-shorba--healthy-soups-and-salads-recipe-4619r |
| rcp30988 | Makai Shorba, Bhutte ka Shorba | NA | NA | [sweet corn kernels (makai ke dane), milk, cornflour, oil, cloves (laung / lavang), cinnamon (dalchini), black peppercorns (kalimirch), bay leaf (tejpatta), chopped onions, chopped garlic (lehsun), carrot cubes, crushed coriander (dhania) seeds, cumin seeds (jeera) powder, turmeric powder (haldi), salt, chopped coriander (dhania)] | 10 mins | 20 mins | [Punjabi Shorbas | Punjabi Soups, Comfort Foods, Thick / Creamy Indian Soups, Indian Party, Non-stick Pan, Hyderabadi Soups, Easy, Simple Indian Soup] | 5Makes 5 servings | Punjabi | makai shorba recipe | Indian bhutte ka shorba | creamy sweet corn soup | with 39 amazing images. makai shorba recipe | Indian bhutte ka shorba | creamy sweet corn soup is a pleasant soup with robust sweet flavour. Learn how to make Indian bhutte ka shorba. To make makai shorba, combine the cornflour and milk in a deep bowl and mix well. Keep aside. Heat the oil in a deep non-stick pan, add the cloves, cinnamon, peppercorns, bay leaf, onions and garlic and sauté on a medium flame for 1 minute. Add the carrot, coriander seeds, cumin seeds powder and turmeric powder, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the corn, 3½ cups of water and salt, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Cool completely. Once cooled, discard the bay leaf and cinnamon and blend it in a mixer till smooth. Transfer the mixture back into the same non-stick pan, add milk- cornflour mixture and ½ cup of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Serve hot garnished with coriander. The Indian bhutte ka shorba is a very creamy sweet corn soup with desi notes. Onions and carrots add volume to the soup, and also improve the texture and flavour, while a horde of spices ranging from cloves and cinnamon to coriander and cumin seeds give the shorba a very appetizing flavour and irresistible aroma. The luscious texture of this creamy sweet corn soup is due to the addition of milk and cornflour mixture. Served hot with Garlic Bread and this soup is sure to kindle your appetite. Tips to make makai shorba. 1. Make sure you take a deep pan that is big enough as the soup is more or else it will spill out. 2. Do not forget to discard the bay leaf and cinnamon. Enjoy makai shorba recipe | Indian bhutte ka shorba | creamy sweet corn soup | with step by step photos. | [To make makai shorba, combine the cornflour and milk in a deep bowl and mix well. Keep aside., Heat the oil in a deep non-stick pan, add the cloves, cinnamon, peppercorns, bay leaf, onions and garlic and sauté on a medium flame for 1 minute., Add the carrot, coriander seeds, cumin seeds powder and turmeric powder, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the corn, 3½ cups of water and salt, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Cool completely., Once cooled, discard the bayleaf and cinnamon and blend it in a mixer till smooth., Transfer the mixture back into the same non-stick pan, add milk- cornflour mixture and ½ cup of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally., Serve the makai shorba hot garnished with coriander.] | [Energy, 142 cal, Protein, 4.7 g, Carbohydrates, 17.3 g, Fiber, 2 g, Fat, 6.6 g, Cholesterol, 9.6 mg, Sodium, 17.6 mg] | makai-shorba-bhutte-ka-shorba-30988r |
| rcp5643 | Makai Upma | Snacks | NA | [crushed sweet corn kernels (makai ke dane), oil, mustard seeds ( rai / sarson), cumin seeds (jeera), asafoetida (hing), chopped green chillies, milk, salt, lemon juice, chopped coriander (dhania)] | 5 mins | 11 mins | [Jain Naashta, Jain Paryushan, Breakfast Upma, Poha, Quick Evening Snacks, Indian Snacks for Entertaining, Jain Snacks, Evening Tea Snacks] | 2Makes 2 servings | Jain | makai upma recipe | bhutte ki kees | healthy sweet corn upma | how to make makai upma | with 25 amazing images. makai upma recipe is a healthy quick Indian breakfast dish to have. Learn how to make healthy sweet corn upma. For sweet corn lovers, bhutte ki kees a popular street food from Indore is a must have dish. Here is an offbeat upma that will blow your boredom away. Not made of semolina, wheat or any of the standard ingredients, the makai upma is not even made of native corn. makai upma also known as bhutte ki kees is made of crushed sweet corn kernels cooked in milk and perked up with green chillies and lemon juice, along with a traditional tempering, and a garnish of aromatic coriander. This is one makai upma recipe that is sure to be enjoyed by not just adults but kids too! Traditional upma is made from rava and is not healthy. bhutte ki kees is made from sweet corn kernels. Sweet corn is rich in fibre. The high vitamin B3 – 2.61 mg / cup is known to reduce cholesterol levels in the body and in turn promote heart health. Enjoy makai upma recipe | bhutte ki kees | healthy sweet corn upma | how to make makai upma | with step by step photos. | [To make makai upma, heat the oil in a deep non-stick pan, add the cumin seeds and let the seeds crackle. Add the mustard seeds, asafoetida and green chillies and mix well., Add the corn, milk, salt to taste and mix well., Cook on a slow flame for about 9 minutes, while stirring every 30 seconds., Add the lemon juice and mix well., Serve the makai upma immediately garnished with coriander.] | [Energy, 229 cal, Protein, 6.6 g, Carbohydrates, 33.8 g, Fiber, 3.2 g, Fat, 8.4 g, Cholesterol, 8 mg, Sodium, 16.9 mg] | makai-upma-5643r |
| rcp1762 | Makhani Crepes | NA | NA | [plain flour (maida), cornflour, milk, melted butter, salt, onion, chopped, green chillies, chopped, ginger (adrak) paste, garlic (lehsun) paste, chopped tomatoes, crumbled paneer (cottage cheese), fresh cream, butter, salt, grated processed cheese] | 30 minutes. | 30 minutes. | [Mexican Crepes, Crepes] | 8Makes 8 crepes. | Mexican | Delicate crepes filled with cottage cheese in a creamy makhani gravy. | [Mix the flour, cornflour, milk, salt and 1/2 cup of water. Mix the batter very well until no lumps remain., Grease a 150 mm. (6") diameter non-stick pan with a little melted butter., Pour 3 tablespoons of the batter and tilt the pan around quickly so that the batter coats the pan evenly., When the sides starts to peel off, turn the crepe around and cook the other side for 30 seconds., Repeat for the remaining batter, greasing the pan with melted butter when required., Heat the butter in a pan, add the onion, green chillies, ginger paste and garlic paste and fry for a few minutes., Add the tomatoes and cook till the mixture leaves the oil., Then add the cottage cheese, cream and salt and mix well., Remove from the fire and keep aside., Place each crepe on a dry surface and fill a quarter of it with the makhani gravy., Fold it to form a triangle., Repeat this with all the crepes., Place 2 crepes on each plate, pour a little makhani gravy on them and sprinkle with cheese., Serve hot with stir-fried vegetables.] | [Not Given] | makhani-crepes-1762r |
| rcp42979 | Makhani Rice | null | null | null | null | null | null | null | null | null | null | null | makhani-rice-42979r |
| rcp4386 | Makhani Roti | Lunch | NA | [whole wheat flour (gehun ka atta), butter, freshly ground black pepper (kalimirch), salt, butter] | 10 mins | 20 mins | [Punjabi roti recipes | Punjabi parathas, Jain Rotis, Jain Parathas, Indian Rotis, Indian Tawa, Tava, Lunch Roti] | 4Makes 4 servings | Punjabi | A simple yet delicious way to make rotis. Flavoured with butter and freshly crushed black pepper this whole wheat roti is perfect to serve with most of your favourite vegetable dishes. | [Rub the butter into the flour using your fingertips till the consistency resembles that of breadcrumbs., Add the pepper and salt and knead into a firm dough using enough water., Cover with a damp muslin cloth for 10 to 15 minutes., Divide the dough into 4 equal portions and roll each portion into a 100 mm. (4") diameter circle., Place the roti on a hot tava and turn over in a few seconds and cook this side till the edges begin to curl slightly and small blisters appear on the surface., Cook the other side for a few more seconds., Serve hot topped with some butter.] | [Energy, 133 cal, Protein, 3.9 g, Carbohydrates, 23.6 g, Fiber, 4 g, Fat, 3 g, Cholesterol, 7.5 mg, Sodium, 31.3 mg] | makhani-roti-4386r |
| rcp30963 | Makhani Roti ( Mughli Khana) | NA | NA | [whole wheat flour (gehun ka atta), butter, freshly ground black pepper (kalimirch), salt, whole wheat flour (gehun ka atta), butter] | 5 mins | 15 mins | [Mughlai Rotis, Naan, Indian Rotis, Tava] | 8Makes 8 rotis | Indian | No Mughlai meal is complete without the use of oodles of butter and cream. The mughals known for their love of all things delicious have used butter not only to serve with rotis but also to knead into the dough while preparing them. This roti prepared with butter and simply flavoured with freshly crushed black pepper is a real treat. Add salt sparingly if you are using salted butter to prepare this roti or it may end up being too salty. | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough water., Divide the dough into 8 equal portions., Roll a portion of the dough into a 125 mm. (5") diameter circle with the help of a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the roti using a little butter, till they turn golden brown in colour from both the sides., Repeat steps 3 and 4 to make 7 more rotis., Serve hot.] | [Energy, 114 cal, Protein, 2 g, Carbohydrates, 11.8 g, Fiber, 2 g, Fat, 6.8 g, Cholesterol, 20 mg, Sodium, 69.3 mg] | makhani-roti---mughli-khana-30963r |
| rcp30908 | Makki ki Roti, Punjabi Makki Di Roti Recipe | NA | NA | [maize flour (makai ka atta), salt, maize flour (makai ka atta), butter] | 5 mins | 10 mins | [Punjabi roti recipes | Punjabi parathas, Indian Rotis, Indian Party, Tava] | 10Makes 10 rotis | Punjabi | makki ki roti recipe | Punjabi makki di roti | makki ki roti on tawa | healthy makki ki roti | 14 amazing images. makki ki roti are popular cornmeal flatbreads (rotis ) from the land of Punjab. Makki ki roti is also called as makki di roti as corn is grown to a large extent all over Northern India and thrives particularly well in Punjab. Using corn flour or makai ka atta to make Punjabi makki di roti is a very different from the classic Indian whole wheat roti. Usually Makai ki roti is traditionally prepared in tandoor so that it gets the smoky flavor, but you can easily prepare it on tawa. makki ki roti on tawa is easy and quick to make and is also pretty healthy. All you need to do to prepare makki ki roti is knead stiff dough by combing maize flour, salt and warm water. Keep aside for sometime and divide. Further, roll into small circles cook on tava from both the sides and puff up on the flame. Cornmeal flatbread is bit heavy on tummy so you can add ajwain if you wish to. Warm water is added to the dough and thus the rotis are pliable and easy to roll. Novice cooks can add whole wheat flour to make the rolling procedure easier. See why we think this is a healthy makki ki roti. Maize flour is a carbohydrate rich and energy rich flour loaded with fibre. Cornmeal prevents your blood sugar from shooting up and loaded with Zinc which is necessary for the formation of insulin. Serve hot Makai ki Roti topped with a dollop of homemade ghee or homemade white butter. Eat Punjabi makki di roti with Sarson ka Saag, and jaggery to have one of Punjab's traditional and classic combinations. Don't forget the essential Punjabi Aam ka Achaar. Enjoy makki ki roti recipe | Punjabi makki di roti | makki ki roti on tawa | healthy makki ki roti | with detailed step by step recipe photos and video below. | [To make makki ki roti, combine the maize flour and salt and knead into firm dough using enough warm water., Cover and keep aside for 30 minutes., Divide the dough into 10 equal portions and roll out each portion into a 125 mm. (5") diameter circle with the help of a little maize flour for rolling., Heat a non-stick tava (griddle) on a high flame and when hot, place the roti gently over it., Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds., Cook it on an open flame till it puffs up and brown spots appear on both the sides., Repeat with the remaining dough portions to make 9 more makki ki rotis., Smear butter on top of the makki ki roti and serve hot.] | [Energy, 90 cal, Protein, 1.3 g, Carbohydrates, 14.4 g, Fiber, 1.4 g, Fat, 3.2 g, Cholesterol, 7.5 mg, Sodium, 25.7 mg] | makki-ki-roti-punjabi-makki-di-roti-recipe-30908r |
| rcp40869 | Malabar Paratha, Kerala Parotta | Dinner | NA | [plain flour (maida), ghee, sugar, salt, oil, oil, ghee, plain flour (maida), oil] | 5 mins | 20 mins | [Kerala Cuisine, Parathas, Indian Party, Tava, Quick Rotis / Parathas, Lunch Roti, South Indian Dinner] | 6Makes 6 parathas | Kerala | Malabar paratha recipe | Kerala parotta | Indian Malabar parotta | flaky paratha | with 19 mazing images. Malabar paratha recipe | Kerala parotta | Indian Malabar parotta | flaky paratha gets its unique taste and texture from the way it is rolled. Learn how to make Kerala parotta. Kerala parotta or Malabar paratha is a unique dish from South Indian cuisine which is very common in Kerala and Tamil Nadu. It is a common street food and a restaurant food as well. You will be enthralled to see the paratha stalls down the lanes in South India. It is not to be confused with North Indian parathas. While the North Indian Lachha paratha is made with wheat flour, the Kerala parotta is made of a plain flour dough, rolled in a special way using a lot of oil for greasing. This gives it a characteristic texture that is flaky and slightly crisp. It is marvelous to watch the roadside vendors preparing these flaky paratha, rolling them and flipping them with a swiftness and flair that come only out of practice. One thing about the Indian Malabar parotta is that it has to be hot just off the tava, otherwise it will get chewy. Relish it with a large cup of yummy vegetable korma. Tips to make Malabar paratha. 1. Make sure to knead the dough really well and also rest well. 2. Do not compromise in adding oil and ghee as it’s a key ingredient to get the perfect texture. 3. Malabar paratha recipe tastes great when served hot and flaky. Enjoy Malabar paratha recipe | Kerala parotta | Indian Malabar parotta | flaky paratha | with step by step photos. | [To make malabar paratha, in a deep bowl add plain flour, add ghee, sugar and salt. Crumble the mixture and knead into a soft dough using enough water. Stretch the dough and knead well., Grease the dough with oil then cover it with muslin cloth and keep aside for 1 hour., Now divide the dough into 4 equal portions and cover with muslin cloth to avoid the dough from drying up., Take a portion of the dough and place it on a rolling board, flatten it slightly and use 1 tsp of oil over it and start rolling into a 175 mm. (7”) diameter thin circle without using any plain flour for rolling., Apply 1 tsp ghee all over the paratha and dust some plain flour evenly over it., Now make pleats by folding each layer on one another and roll it over again from one end to the other end to form a swiss roll and seal the open end tightly at the bottom in the centre., Gently roll again into a 150 mm. (6”) diameter circle using ½ tsp of oil., Heat a non-stick tava (griddle) and cook the paratha by gently pressing it, using 2 tsp of oil, till golden brown spots appear on both the sides., Repeat steps 4 to 8 to make 3 more malbar parathas., Serve the malabar paratha immediately.] | [Energy, 482 cal, Protein, 7.2 g, Carbohydrates, 49.4 g, Fiber, 0.2 g, Fat, 28.4 g, Cholesterol, 0 mg, Sodium, 6 mg] | malabar-paratha-kerala-parotta-40869r |
| rcp7544 | Malabari Curry | NA | NA | [boiled mixed vegetables, tomatoes, chilli powder, turmeric powder (haldi), coconut milk, cornflour, oil, salt, grated coconut dessicated coconut, curry leaves (kadi patta), Steamed Rice, chopped green chillies, cinnamon (dalchini), clove (laung / lavang), black peppercorns (kalimirch), whole dry kashmiri red chilli,, Steamed Rice] | 20 mins. | 15 mins. | [Jain Subzi / Gravies, Sabzis with Gravies, Jain Subzis] | 4Serves 4. | Jain | This Jain version of the Malabari Curry gives its traditional non-vegetarian counterpart a real run for its money. It tastes just as good, maybe even a tad better! | [Dry roast the coconut, curry leaves and rice and on a tava (griddle) on a slow flame, stirring continuously, until the mixture is light pink., Add the green chillies, cinnamon, cloves, peppercorns and red chillies. Remove from flame, cool and blend to a smooth paste in a blender using very little water. Keep aside., Boil a vesselful of water and immerse the tomatoes in it for 1 minute., Remove, de-skin and de-seed tomatoes. Chop finely and keep aside., Heat oil in a pan, add prepared paste and sauté for 5 minutes., Add in chopped tomatoes, red chilli powder, turmeric and salt. Cook well till the oil separates., Add the vegetables and mix well., Combine cornflour with milk, add to the gravy along with 1½ cups of water., Cook till vegetables are tender., Serve hot with steamed rice.] | [Energy, 398 cal, Protein, 5.7 g, Carbohydrates, 23.5 g, Fiber, 11.7 g, Fat, 31.3 g, Cholesterol, 0 mg, Vitamin A, 529.1 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.2 mg, Vitamin C, 24.5 mg, Folic Acid, 31.8 mcg, Calcium, 53.8 mg, Iron, 2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 20.3 mg, Potassium, 126.4 mg, Zinc, 0.3 mg] | malabari-curry-7544r |
| rcp38793 | Malabari Curry ( Desi Khana) | NA | NA | [chopped and boiled mixed vegetables, coconut milk, ghee, curry leaves (kadi patta), chopped onions, chopped tomatoes, turmeric powder (haldi), salt, lemon juice, grated coconut, curry leaves (kadi patta), green chillies, garlic (lehsun) cloves, cinnamon (dalchini), cloves (laung / lavang), black peppercorns (kalimirch), whole dry kashmiri red chillies] | 15 mins | 12 mins | [Maharashtrian Bhaji, Semi-Dry Sabzis, Traditional Indian Sabzis, Non-stick Pan] | 4Makes 4 servings (4 serving ) | Maharashtrian | The western coast of india generally features coconut-rich food. This malabari curry from the kitchens of kerala is no exception. The veggies rest in a base of coconut milk, and coconut is used in the masala paste also. So, overall the soothing flavour of coconut and the soft feel of boiled vegetables dominate this recipe. | [Combine the coconut and curry leaves in a broad non-stick pan and cook on a slow flame, while stirring continuously, until the mixture is light pink. Keep aside to cool slightly., Add the green chillies, garlic, cinnamon, cloves, peppercorns and dry red chillies and blend in a mixer to a smooth paste using a little water. Keep aside., Heat the ghee in a non-stick kadhai, add the curry leaves and onions and sauté on a medium flame for 1 to 2 minutes., Add the prepared paste and sauté on a medium flame for another 2 minutes., Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Add the turmeric powder, mixed vegetables, coconut milk and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the lemon juice and cook on a medium flame for 1 minute., Serve hot.] | [Energy, 175 cal, Protein, 3.4 g, Carbohydrates, 11.2 g, Fiber, 6.5 g, Fat, 13 g, Cholesterol, 0 mg, Vitamin A, 416.7 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.6 mg, Vitamin C, 21.2 mg, Folic Acid, 19.2 mcg, Calcium, 47 mg, Iron, 1.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 18.4 mg, Potassium, 118.6 mg, Zinc, 0.2 mg] | malabari-curry---desi-khana-38793r |
| rcp33338 | Malabari Curry ( Pressure Cooking ) | NA | NA | [grated coconut, curry leaves (kadi patta), cooked rice, chopped green chillies, garlic (lehsun), (1") piece cinnamon, cloves (laung / lavang), black peppercorns (kalimirch), whole dry kashmiri red chilli, water, oil, curry leaves (kadi patta), chopped onions, chopped tomatoes, turmeric powder (haldi), potato cubes, cauliflower florets, chopped french beans, chopped carrots, green peas, sliced baby corn, salt, coconut milk, rice (chawal)] | 20 mins | 15 mins | [South Indian Curries / Sabzis] | 4Makes 4 servings (4 serving ) | South Indian | Malabari curry, an aromatic south indian curry prepared with a silky finish touch of coconut milk! make sure you do not add the coconut milk while pressure cooking or you”ll end up with an unpalatable disaster. | [Heat the oil in a pressure cooker, add the curry leaves, onions, tomatoes and turmeric powder, mix well and sauté on a medium flame for 2 to 3 minutes., Add all the vegetables, prepared paste and salt, mix well and sauté on a medium flame for another minute., Add ¾ cup of hot water, mix well and pressure cook on a high flame for 2 whistles., Allow the steam to escape using automatic/ natural release method, (refer handy tip) before opening the lid., Add the coconut milk, mix well and serve immediately., Natural release method: to use this method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally. It works best for grains and for beans that you might use for salads, as quick-releasing the pressure can cause the beans to split apart., Automatic release method: turn the pressure selector dial on the lid to the release position and the steam will release.] | [Energy, 333 cal, Protein, 4.5 g, Carbohydrates, 18.9 g, Fiber, 9.8 g, Fat, 26.8 g, Cholesterol, 0 mg, Vitamin A, 191.1 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.9 mg, Vitamin C, 16.9 mg, Folic Acid, 22 mcg, Calcium, 32.5 mg, Iron, 1.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 11.9 mg, Potassium, 117.4 mg, Zinc, 0.3 mg] | malabari-curry--pressure-cooking--33338r |
| rcp8657 | Malabari Curry, South Indian Vegetable Curry | Dinner | NA | [french bean cubes, carrot cubes, cauliflower florets, potato cubes, oil, chopped onions, chopped tomatoes, salt, grated coconut, curry leaves (kadi patta), chopped green chillies, chopped garlic (lehsun), cinnamon (dalchini), clove (laung / lavang), black peppercorns (kalimirch), whole dry kashmiri red chilli] | 20 mins | 23 mins | [South Indian Curries / Sabzis, Kerala Cuisine, Frozen Foods, Indian Freezer Recipes, Dinner, Advanced Recipes, Sabzis with Gravies, Traditional Indian Sabzis] | 3Makes 3 servings | Kerala | malabari curry recipe | veg malabar curry | South Indian malabari curry | with 20 amazing pictures. A mouth watering South Indian curry which features a spectrum of flavours and colours is the very famous Malabari curry. Veg malabar curry is a perfect comfort food. It is really very simple to make and has the unique flavour of coconut, which also gives richness to the gravy. The process of making this malabari curry is quite quick and easy. Every Indian household has their own style of making it and this is our version of the very famous Veg malabar curry. The traditional curry is made with fish and is a famous dish from Kerala but we have an alternative for vegetarians where we have used assorted vegetables in cooking the malabari curry. The process is started by dry roasting all the ingredients like grated coconut, curry leaves, green chillies, garlic, cinnamon, cloves, pepper corns and a dry red chilli on a medium flame and are blended into a smooth paste using little water. This paste is used as a base to the South Indian style malabar curry. Further, to make the final dish, take oil you can even make use of coconut oil if you wish to. Once the oil is hot, onions are sauted, next add in tomatoes. Once cooked, all the vegetables like potatoes, carrots, cauliflower and French beans are cooked by addition of water and once the vegetables are cooked, and finally the prepared paste is added and cooked and South Indian style malabar curry is ready to be served!! An assortment of veggie of multiple colours, flavours and textures, while a tongue licking paste of coconut and spices which gives it luscious taste and amazing mouthfeel. The veg malabar curry is also very versatile, as a hot bowlful of this vegetable dish can perfectly match a range of dishes, be it Rice, Roti, Dosa, Uttapa, Appam or Idiyappam. Enjoy malabari curry recipe | veg malabar curry | South Indian malabari curry | with detailed step by step photos. below. | [Heat a broad non-stick pan, dry roast all the ingredients on a medium flame for 4 minutes., Cool slightly and blend in a mixer till smooth using ½ cup of water. Keep aside., To make malabari curry, heat the oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 2 minutes., Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add all the vegetables and sauté on a medium flame for 2 minutes., Add 1 cup of water and salt, mix well and cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally., Add the prepared paste and ¼ cup of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Serve the malabari curry hot.] | [Energy, 170 cal, Protein, 1.7 g, Carbohydrates, 8.4 g, Fiber, 3.6 g, Fat, 14.4 g, Cholesterol, 0 mg, Sodium, 13.6 mg] | malabari-curry-south-indian-vegetable-curry-8657r |
| rcp40032 | Malai Barfi | NA | NA | [crumbled mava (khoya), ghee, milk, alum (phitkari), sugar] | 5 mins | 9 mins | [Rajasthani Mithai, Sweets, Traditional Indian Mithai, Barfi Recipes, Diwali, Raksha - Bandhan, Mahashivaratri, Navratri Vrat] | 10Makes 10 pieces | Rajasthani | A little smartness is all it takes to make traditional favourites easily at home. Malai Barfi, for instance, can be made quite speedily and easily at home by using readymade mava. While the mithai does require a day to cool, you can eliminate the many back breaking hours of work in the kitchen by using this foolproof recipe. So go ahead and prepare homemade Malai Barfi and serve them to your family and friends with a real, relaxed smile on your face. | [Heat the ghee in a broad non-stick pan, add the mava and milk, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously., Add the alum powder, mix well and cook on a medium flame for a few seconds, while stirring continuously., Add the sugar, mix well and cook on a medium flame for 4 minutes, while stirring continuously., Transfer the mava mixture into a greased 100 mm. × 100 mm. (4” × 4”) aluminum tin and spread it evenly. Cover it with a lid and keep aside for a day., Divide the mava mixture into 10 equal portions., Place each portion of the mixture on a 75 mm. X 125 mm. (3”x5”) butter paper and roll it up tightly. Press them lightly with your fingers and flatten them., Refrigerate for atleast 30 minutes and serve immediately or store refrigerated and serve chilled.] | [Energy, 174 cal, Protein, 6 g, Carbohydrates, 16.7 g, Fiber, 0 g, Fat, 9.1 g, Cholesterol, 0.8 mg, Sodium, 0.9 mg] | malai-barfi-40032r |
| rcp255 | Malai Kofta Curry, Creamy Kofta Curry | NA | Veg | [grated fresh coconut, chopped green chillies, sugar, salt, boiled , peeled and grated potatoes, chopped coriander (dhania), bread crumbs, oil, oil, cumin seeds (jeera), tomato pulp, curds (dahi) water, cream, cornflour, chilli powder, turmeric powder (haldi), sugar, salt, chopped coriander (dhania)] | 20 mins | 20 mins | [Mughlai Sabzis, Veg Mughlai sabzi, Curries, Sabzis with Gravies, Traditional Indian Sabzis, Deep Fry, Raksha - Bandhan, Kadai Veg] | 4Makes 4 servings | Indian | Extremely soft koftas that melt in your mouth, dipped in a creamy tomato-flavoured gravy that soothes and cradles your taste buds, that is what the Malai Kofta Curry is! The mouth-melting koftas are made of fresh coconut and potatoes rather than the more common paneer-based koftas, and the gravy too is a class apart as it is neither bland nor too spicy, combining cream and tomato in a well-balanced proportion. Malai Kofta Curry tastes best when served with Butter Garlic Naan or Tandoori Roti and Jeera Rice . | [Combine the coconut, green chillies, sugar and salt in a bowl and mix well., Divide the coconut stuffing into 12 equal portions and keep aside., Combine the potatoes and salt in a bowl and mix well., Divide the potato mixture into 12 equal portions., Flatten a portion of the potato mixture in between your palms, make a depression and place one portion of the coconut stuffing in the centre., Bring together the edges towards the centre to seal the stuffing and shape it into a round ball., Roll it in bread crumbs till it is evenly coated from all the sides., Repeat steps 5 to 7 to make 11 more koftas., Heat the oil in a kadhai and deep-fry the koftas, a few at a time, till they are golden brown in colour from all the sides. Drain on absorbent paper and keep aside., Heat the oil in a kadhai and add the cumin seeds., When the seeds crackle, add the tomato pulp and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the curd-water mixture, cream and cornflour-water mixture mix well and cook on a slow flame for 2 to 3 minutes, while stirring continuously., Add the chilli powder, turmeric powder, sugar and salt, mix well and cook on a medium flame for 2 to 3 minutes. Keep aside., Just before serving, re-heat the gravy., Add the koftas, mix gently and cook on a slow flame for 1 to 2 minutes., Serve immediately garnished with coriander.] | [Energy, 332 cal, Protein, 4.1 g, Carbohydrates, 15.5 g, Fiber, 3.1 g, Fat, 27.2 g, Cholesterol, 8 mg, Sodium, 35.8 mg] | malai-kofta-curry-creamy-kofta-curry-255r |
| rcp4005 | Malai Kulfi | NA | NA | [milk, condensed milk, cornflour, milk, cardamom (elaichi) powder] | 10 mins | 62 mins | [Mughlai Mithai, Kulfi, Raksha - Bandhan, Mother's Day, Father's Day, Diwali Sweets Mithai, Indian Party] | 6Makes 6 kulfis | Indian | malai kulfi recipe | malai kulfi with condensed milk | eggless Indian malai kulfi | homemade malai kulfi | with 39 amazing images. malai kulfi recipe | malai kulfi with condensed milk | eggless Indian malai kulfi | homemade malai kulfi is an all time favourite of people of all ages. Learn how to make malai kulfi with condensed milk. To make malai kulfi, combine the cornflour with the milk and mix well. Keep aside. Heat the milk and condensed milk in a deep non-stick pan and bring it to a boil on a medium flame, while stirring occasionally, so that the milk does not stick to the bottom of the pan. It should take approximately 9 to 10 minutes. Simmer the milk on a low flame for 40 minutes while stirring occasionally. Add the cornflour mixture and cardamom powder, mix well and cook on a slow flame, while stirring occasionally for 12 minutes or till it becomes thick. Switch off the flame and let it cool completely. Pour the mixture into 6 aluminium kulfi moulds. Freeze overnight or till set. Being a frozen dairy dessert, kulfi is technically an ice-cream, but with the rich flavour and unique texture of condensed milk, it is a class apart, a genre in its own right! Of the many varieties of kulfi, this traditional eggless Indian malai kulfi stands out with an extra rich and intense flavour. The creaminess of homemade malai kulfi is all thanks to the slow but rewarding process of simmering full-fat milk till it gets an irresistible texture and aroma. The addition of condensed milk thickens it further making it a perfect dessert that your guests will be talking about it for days to come. A sprinkling of cardamom accentuates the appeal of this malai kulfi with condensed milk. It gives a fabulous aroma and flavour which can lure anyone. Tips for malai kulfi. 1. This kulfi can be made only with full fat milk. It is also called full cream milk or buffalo’s milk. This milk has a perfect amount of fat and creaminess. 2. Remember to keep scraping the sides of the pan so that the milk does not stick there. 3. Stir the cornflour mixture just before adding as some corn flour sticks at the bottom. 4. After you add the cornflour mixture you will have to stir often as the mixture starts to thicken fast. 5. Ensure to keep the freezer clutter-free. If the freezer is almost full, then the kulfi may not set well. Also there are chances that the kulfi may have icicles. Enjoy malai kulfi recipe | malai kulfi with condensed milk | eggless Indian malai kulfi | homemade malai kulfi | with step by step photos. | [Combine the cornflour with the milk and mix well. Keep aside., Heat the milk and condensed milk in a deep non-stick pan and bring it to a boil on a medium flame, while stirring occasionally, so that the milk does not stick to the bottom of the pan. It should take approximately 9 to 10 minutes., Simmer the milk on a low flame for 40 minutes while stirring occasionally., Add the cornflour mixture and cardamom powder, mix well and cook on a slow flame, while stirring occasionally for 12 minutes or till it becomes thick., Switch off the flame and let it cool completely. Pour the mixture into 6 aluminum kulfi moulds., Freeze overnight or till set.] | [Energy, 206 cal, Protein, 6.9 g, Carbohydrates, 20.4 g, Fiber, 0 g, Fat, 9 g, Cholesterol, 13.3 mg, Sodium, 49.7 mg] | malai-kulfi-4005r |
| rcp41256 | Malai Matar | Lunch | Veg | [fresh cream, boiled green peas, cinnamon (dalchini), cloves (laung / lavang), ghee, chopped onions, chopped tomatoes, garlic (lehsun) paste, ginger (adrak) paste, green chilli paste, chilli powder, asafoetida (hing), salt] | 15 mins | 31 mins | [Punjabi Sabzis, Indian Tiffin Box, Lunch box, Dabba, Quick Sabzis, Semi-Dry Sabzis, Traditional Indian Sabzis, Indian Party, Kadai Veg] | 3Makes 3 servings | Punjabi | malai mutter recipe | Punjabi style creamy mutter masala | mutter malai sabzi | with 27 amazing images. Punjabi style creamy mutter masala is a lusciously creamy Punjabi sabzi. Learn how to make malai mutter recipe | Punjabi style creamy mutter masala | mutter malai sabzi | malai mutter sabzi uses only everyday ingredients and spices, so it is quite easy to make. Tomatoes give this green peas subzi a nice tangy taste, while whole spices, powders and pastes give it an intense flavour. It is the ghee that makes the Punjabi style creamy mutter masala is really special, so if you are not relishing this subzi immediately after cooking, we suggest you re-heat it before serving so that the ghee melts a little. Indeed, this is a homely and satiating mutter malai sabzi that you will thoroughly enjoy, when had with a few phulkas or rice. pro tips to make malai mutter: 1. For a richer flavor, use fresh boiled green peas instead of frozen. 2. You can also add dollop of butter and kasuri methi to make the sabzi flavourful. 3. While cooking onions and tomatoes you can add little salt so they become soft and cook fast. Enjoy malai mutter recipe | Punjabi style creamy mutter masala | mutter malai sabzi | with detailed step by step photos. | [To make malai matar, combine the cinnamon and cloves in a small non-stick pan and dry roast on a medium flame for 2 to 3 minutes., Cool and grind it using a mortar-pestle (khalbatta) to a smooth powder. Keep aside., Heat the ghee in a deep non-stick kadhai, add the onions and sauté on a slow flame for 10 to 12 minutes or till they turn brown in colour., Add the tomatoes, mix well and cook on a medium flame for 7 to 8 minutes or till the ghee separates from the mixture, while stirring frequently., Add the cinnamon-clove powder, garlic paste, ginger paste, green chilli paste, chilli powder, asafoetida and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously., Add the fresh cream, mix well and cook on a medium flame for 2 minutes, while stirring continuously or till the fat separates from the gravy., Add the cinnamon-clove powder, mix well, add the green peas and salt to taste., Mix well and cook on a medium flame for 2 minutes, while stirring continuously., Serve the malai matar hot.] | [Energy, 314 cal, Protein, 6.7 g, Carbohydrates, 20.8 g, Fiber, 7.3 g, Fat, 22.8 g, Cholesterol, 0 mg, Sodium, 20.6 mg] | malai-matar-41256r |
| rcp42865 | Malai Paneer Recipe | Snacks | NA | [milk, fresh cream, curd (dahi)] | 2 mins | 20 mins | [Protein rich food for kids, High Protein Starters & Snacks] | 2Makes 2 cups paneer cubes | NA | malai paneer recipe | homemade malai paneer | soft malai paneer | with 30 amazing images. malai paneer recipe | homemade malai paneer | soft malai paneer is a basic recipe for many snacks, sabzis and even desserts. Learn how to make homemade malai paneer. To make malai paneer, put the milk to boil in a large pan, while stirring occasionally. This would take 8 to 10 minutes. When it starts boiling, switch off the flame and wait for 1 minute. Add the cream and mix well. Add the curd and mix well. Cook on a low flame for 5 to 10 minutes or till the milk curdles. Once the milk has curdled, strain using a muslin cloth. Wash it under running water or place it in a bowl of water along with the muslin cloth and wash it 2 to 3 times to get rid of all the acid traces. Immediately put the paneer in a bowl of ice cold water. Give the paneer a rectangular shape and wrap it in a muslin cloth. Place it in a colander with a bowl below and then place some weight over the paneer in the colander. Keep aside for 1 hour. Remove the malai paneer from the muslin cloth, cut into even sized cubes and use as required. Store it in the refrigerator. It stays fresh for 4 days. Making paneer, also called chenna, is a part of daily cooking in most houses in North India. Soft and delicious paneer paratha is the most preferred breakfast for them. However, malai paneer has its own melt-in-mouth texture which is truly unbeatable and irresistible. Here we have presented detailed steps to master making homemade malai paneer. What makes malai paneer exceptionally soft and luscious to bite into is the use of fresh cream. Are you surprised? Try it in your own kitchen and experience its taste and texture. Use soft malai paneer to make famous restaurant style sabzis like paneer makhmali and paneer pasanda. You can also make unique snacks like paneer mixed herb balls using this succulent paneer. Tips for malai paneer. 1. Use of full fat milk / buffalo’s milk is a must for making soft and luscious malai paneer. 2. While boiling milk, keep stirring occasionally to avoid the milk from sticking to the pan and burning. 3. You can use a muslin cloth, cheesecloth or any thin napkin for draining the curdled milk. Do not use a thick napkin as it might not drain the whey completely. 4. We recommend using fresh cream and not homemade malai for this recipe. Fresh cream lends the perfect creaminess to the sabzi. 5. Remember to wash the curdled milk solids under running water to get rid of the excess acids. 6. Do not keep too much weight on the paneer in the muslin cloth as it might make the paneer dense and rubbery. 7. Put in a container covering the malai paneer in some water. Store in the refrigerator and use within 4 days. Enjoy malai paneer recipe | homemade malai paneer | soft malai paneer | with step by step photos. | [To make malai paneer, put the milk to boil in a large pan, while stirring occasionally. This would take 8 to 10 minutes., When it starts boiling, switch off the flame and wait for 1 minute., Add the cream and mix well., Add the curd and mix well., Cook on a low flame for 5 to 10 minutes or till the milk curdles., Once the milk has curdled, strain using a muslin cloth. Let all the whey drain out and discard it., Fold all the 4 sides of the muslin cloth and twirl it gently. Wash it under running water or place it in a bowl of water along with the muslin cloth and wash it 2 to 3 times to get rid of all the acid traces., Immediately put the paneer in a bowl of ice cold water., Give the paneer a rectangular shape and wrap it in a muslin cloth., Place it in a colander with a bowl below and then place some weight over the paneer in the colander. Keep aside for 1 hour., Remove the malai paneer from the muslin cloth, cut into even sized cubes and use as required. Store it in the refrigerator. It stays fresh for 4 days.] | [Energy, 791 cal, Protein, 24.7 g, Carbohydrates, 29 g, Fiber, 0 g, Fat, 51.4 g, Cholesterol, 88 mg, Sodium, 121.8 mg] | malai-paneer-recipe-42865r |
| rcp3475 | Malai Peda, Diabetic Friendly | Lunch | NA | [milk, low-fat milk, cornflour, low-fat milk, saffron (kesar) strands, milk, citric acid (nimbu ka phool), cardamom (elaichi) powder, sugar substitute] | 5 mins | 55 mins | [Gujarati Sweet Mithai, Peda, Ladoo collection, Traditional Indian Mithai, Low Cal Sweets / Desserts, Non-stick Pan, Lunch Mithai, Indian sweets for lunch] | 20Makes 20 pedas | Gujarati | Here's the traditional Indian sweet made using a combination of low-fat and full-fat milk, as compared to the other sweets which are made only using low-fat milk. A combo of both the milk is what gives these pedas its required grainy texture. However, we have used sugar substitute to cut down the calories drastically and to avoid fluctuations in blood sugar levels. Saffron adds its own delightful colour to the pedas and makes them all the more irresistible. Like all diabetic sweets, these pedas are also best enjoyed occasionally in restricted quantity. They are best used within 3-4 days. Also try other diabetic friendly Indian sweets like Paneer Kheer and Gajar Halwa . | [Combine the cornflour and 1 tbsp low- milk in a bowl, mix well and keep aside., Combine the saffron and 2 tsp of warm milk in a bowl, mix well and keep aside., Combine the citric acid and 1 tbsp of water in a bowl, mix well and keep aside., Combine the full-fat milk and low-fat milk in a deep pan and boil on a high flame for 6 to 8 minutes, while stirring occasionally., Reduce the flame to medium and cook for 25 to 30 minutes or till the milk reduces to half its quantity, while stirring occasionally and scrapping he sides of the pan., Add the saffron-milk mixture, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally., Add the cornflour-milk mixture and citric-water mixture, mix well and cook on a medium flame for 12 minutes, or till the mixture leaves the sides of the pan, while stirring continuously., Transfer it to a plate, spread with the help of a flat spatula and keep aside to cool for 30 minutes., Add the cardamom powder and sugar substitute and mix very well using your fingers., Divide the mixture into 20 equal portions and shape each portion in between your palms into a flat round., Serve or store refrigerated in an air-tight container till use., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 35 cal, Protein, 1.8 g, Carbohydrates, 2.7 g, Fiber, 0 g, Fat, 1.4 g, Cholesterol, 3.3 mg, Sodium, 16.8 mg] | malai-peda-diabetic-friendly-3475r |
| rcp40892 | Malgapodi and Tomato Coconut Chutney | NA | NA | [chopped tomatoes, chopped onions, grated coconut, malgapodi powder, whole dry kashmiri red chillies, chopped garlic (lehsun), salt] | 10 mins | 0 mins | [South Indian Chutney, different kinds of Indian chutney, Mixer] | 1Makes 1.25 cups (17 tbsp) (18 tbsp ) | South Indian | malgapodi tomato coconut chutney recipe | healthy malgapodi coconut tomato chutney | with amazing 9 images. malgapodi tomato coconut chutney recipe is a delicious chutney of tomatoes, onions and coconut becomes very easy to prepare if you have Malgapodi on hand. A procedure that otherwise involves roasting dals and spices is averted by using the Malgapodi instead. Now, it is as simple as blend-and-serve! The Malgapodi and Tomato Coconut Chutney is a quick-fix accompaniment that you can whip up in a jiffy to serve with a breakfast of idli and dosa. We have blended tomatoes, onions, grated coconut, malgapodi powder, kashmiri red chili, garlic and salt in a mixer. Our chutney is ready to be served and relished!! You can store it in an air-tight container for 2 days. malgapodi tomato coconut chutney is one of the South-Indian chutneys which is easy to make. South-Indian chutneys are very easy to make with a basic usage of onions, tomatoes, coconut and ingredients like chana dal, urad dal, red chillies. Also, a traditional tempering of curry leaves, mustard seeds enhances the flavor greatly. The chutneys can be relished as it is in a meal or along with breakfast/evening snacks like dosas, idlis, Pongal, vadai etc. See why this is a healthy malgapodi coconut tomato chutney? Made from tomatoes, onions, coconut and malgapodi powder which are all healthy. Tomatoes are extremely rich source of Lycopene. Tomatoes are a powerful antioxidants, super rich in Vitamin C , good for heart. The fresh coconut has saturated fats but most of it is MCT (Medium Chain Triglycerides) which promoteweight loss. malgapodi tomato coconut chutney can even be used innovatively as a peppy sandwich spread. You can store it in the refrigerator for two days, to use readily when required. See detailed step by step photos and video of malgapodi tomato coconut chutney recipe | healthy malgapodi coconut tomato chutney | below. | [To make malgapodi and tomato coconut chutney, combine all the ingredients in a mixer and blend using ¼ cup of water till smooth., Serve malgapodi and tomato coconut chutney immediately or store in an air-tight container for 2 days.] | [Energy, 10 cal, Protein, 0.2 g, Carbohydrates, 1 g, Fiber, 0.4 g, Fat, 0.6 g, Cholesterol, 0 mg, Sodium, 1.6 mg] | malgapodi-and-tomato-coconut-chutney-40892r |
| rcp4843 | Malpua Rabri Sizzler | NA | NA | [sugar, water, saffron (kesar) strands, fresh cream, plain flour (maida), cardamom (elaichi) powder, ghee, chopped mixed fruits, sugar, butter, milk, condensed milk, cardamom (elaichi) powder, saffron (kesar) strands, mixed fruits, sugar, melted butter, banana leaves (kele ka patta)] | 15 mins | 25 mins | [Sizzlers, Rabdi, Dussehra recipes | Dussehra Sweets, Christmas, Valentines Day Indian recipes, Thanksgiving, Sizzler Party] | 2Makes 2 servings | Indian | A mithai lover's delight! Sumptuous malpuas filled with seasonal fruits and topped with creamy rabri that's made in a jiffy. You can substitute the seasonal fruits with any one fruit of your choice like mango, strawberries etc. Feel free to serve this dessert without the Sizzler tray too. It will be just as delicious, I assure you. | [Dissolve the sugar in water and boil for approximately 5 minutes to make a syrup of 1 string consistency., Add the saffron and mix well., Keep the syrup warm., Combine the cream, plain flour and cardamom powder and mix well to make a smooth batter., Smear very little ghee on a non-stick pan and spread 2 tablespoons of the batter on it to make a 100 mm. (4") diameter pancake. Cook on both sides using a little ghee., Repeat with the rest of the batter to make 3 more malpuas., Dip the hot malpuas in the warm syrup for a few seconds. Drain and keep, Combine all the ingredients in a pan and sauté for a few seconds. Keep aside., Combine all the ingredients in a non-stick pan and simmer for 15 to 20 minutes, or until the milk has thickened. Keep aside., Arrange the fruits on 4 wooden sticks or metallic skewers. Brush with melted butter and sprinkle sugar over them. Keep aside., Lightly heat 2 sizzler plates till they are hot (but not red hot as for other sizzlers) and place them on their respective wooden trays., Place a teaspoon of the stuffing mixture over each malpua and fold into two., Arrange 2 fruit skewers on a hot sizzler plate and place one banana leaf on one side of the hot sizzler plate., Place the stuffed malpuas over the banana leaf on the sizzler plate., Pour half the rabri over the malpuas., Repeat with the remaining ingredients to make one more sizzler., Serve immediately.] | [Energy, 1096 cal, Protein, 17.5 g, Carbohydrates, 136.8 g, Fiber, 3.9 g, Fat, 50.9 g, Cholesterol, 31.5 mg, Sodium, 214.1 mg] | malpua-rabri-sizzler-4843r |
| rcp2856 | Malpuas | NA | NA | [fresh cream, plain flour (maida), ghee, sugar, saffron (kesar) strands, milk, rose water, chopped dried fruits, Instant Rabdi] | 5 mins. | 20 mins. | [Holi recipes, Dussehra recipes | Dussehra Sweets] | 12Makes 12 malpuas. | NA | Malpuas are rich, soft deep fried pancakes which are soaked in saffron flavoured syrup and eaten warm topped with rabdi or just chopped almonds and pistachios. Traditionally malai malpuas are made from thickened milk or rabdi but this recipe is of instant malpuas using cream. You will find it easier to cook these malpuas on a non-stick pan, smearing the malpuas with enough ghee whilst cooking. | [Mix the cream and flour into a batter., Smear very little ghee on a frying pan and spread a small amount of the batter on it., Fry on both sides using a little ghee until golden brown. Drain on absorbent paper., Dissolve the sugar in 1 cup of water and simmer for 5 minutes to make a syrup of 1 string consistency., Warm the milk in a small bowl, add the saffron and rub until the saffron dissolves. Add to the syrup. Skim off any impurities that float on top using a slotted spoon., Add the rose water and keep the syrup warm., Soak the malpuas in the warm saffron syrup for 2 to 3 minutes and drain., Garnish with dry fruits., Serve warm, topped with rabdi.] | [Not Given] | malpuas-2856r |
| rcp330 | Maltaise Dressing | NA | NA | [fresh cream, orange squash, castor sugar, orange rind, salt black pepper (kalimirch) powder] | A few min. | Nil. | [Jain Pickles / Chutneys / Raita / Salad, Indian Salad Dressings] | 1Makes 1 cup. | Jain | This creamy orange dressing goes very well with fruit salad. | [Mix all the ingredients., Store in the refrigerator and use within 24 hours., Serve cold.] | [Energy, 984 cal, Protein, 2.2 g, Carbohydrates, 174 g, Fiber, 0 g, Fat, 31.2 g, Cholesterol, 0 mg, Vitamin A, 615.6 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 0.6 mg, Folic Acid, 3.8 mcg, Calcium, 70 mg, Iron, 0 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 34.7 mg, Potassium, 97.5 mg, Zinc, 0.2 mg] | maltaise-dressing-330r |
| rcp38906 | Malvani Chana Masala, Maharashtrian Chana Gravy | Dinner | NA | [boiled hara chana (dried green peas), oil, garlic (lehsun) paste, tamarind (imli) pulp, fresh cream, chopped coriander (dhania), salt, sugar, whole dry kashmiri red chillies, coriander (dhania) seeds, cumin seeds (jeera), cloves (laung / lavang), caraway seeds (shahjeera), cardamom (elaichi), black cardamom (badi elaichi), poppy seeds (khus-khus), star anise (chakri phool), cinnamon (dalchini), grated dry coconut (kopra)] | 20 mins | 10 mins | [Maharashtrian Bhaji, Dinner Menus, Traditional Indian Sabzis, Indian Curry recipes, North Indian, South Indian, Mother's Day, Father's Day, Indian Party] | 4Makes 4 servings | Maharashtrian | Malvani chana masala recipe | Maharashtrian chana gravy | Malvani hara chana masala | Malvani style green chana masala | with 47 amazing images. Malvani chana masala is a famous Maharashtrian dish that has to be experienced to understand its full worth! Learn how to make Maharashtrian chana gravy. Malvani chana masala is boiled hara chana along with tamarind pulp, fresh cream and spices cooked in Malvani chana masala. To make Malvani chana masala, first make the Malvani paste. Combine the Kashmiri chillies, cumin seeds, coriander seeds, cloves, caraway seeds, cardamom, black cardamom, poppy seeds, star anise, cinnamon and dry coconut in a non-stick pan and dry roast on a medium flame for 3 minutes or till the masalas release an aroma. Keep aside to cool slightly. Blend in a mixer to a smooth paste using ½ cup of water. Keep aside. Then blend 1 cup of hara chana in a mixer to a coarse mixture and keep aside. Heat the oil in a deep non-stick pan, add the garlic paste and sauté on a medium flame for 30 seconds. Add the malvani masala paste and sauté on a medium flame for another 2 minutes. Add the coarsely crushed hara chana, remaining 1 cup of whole boiled hara chana, salt and 1 cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the tamarind pulp, fresh cream, coriander and sugar, mix well and cook on a medium flame for another 2 minutes, while stirring occasionally. Serve hot. There are several interesting things about this Malvani style green chana masala. The hara chana is cooked and crushed to a very convenient consistency before being used in the gravy. Then, there is the use of tamarind instead of tomatoes, which adds to the flavour and pungency without toning down the effect of the spices. Above all what makes this Maharashtrian chana gravy more interesting is its authentic paste of dry coconut with a host of khada masala, which means whole Indian spices. The perfect proportion of each of these masalas is very important to lend a fantastic taste to this sabzi which can be combined with most Indian breads like roti, chapati and paratha. The use of fresh cream in this Malvani hara chana masala is not very traditional, but it will help get a creamy texture and balance the spiciness as well. You can also try other chana recipes like Chana Ghassi and Kabuli Chana Stir- Fry. Tips for Malvani chana masala. 1. As a variation to Malvani style green chana masala, you can replace hara chana with kala chana which is commonly also known as brown chick peas. 2. Use of Kashmiri chillies is a must for the bright red colour of this sabzi. Enjoy Malvani chana masala recipe | Maharashtrian chana gravy | Malvani hara chana masala | Malvani style green chana masala | with step by step photos and video below. | [Combine all the ingredients on non-stick pan and dry roast on a medium flame for 3 minutes or till the masalas release an aroma. Keep aside to cool slightly., Blend in a mixer to a smooth paste using ½ cup of water. Keep aside., Blend 1 cup of hara chana in a mixer to a coarse mixture and keep aside., Heat the oil in a deep non-stick pan, add the garlic paste and sauté on a medium flame for 30 seconds., Add the malvani masala paste and sauté on a medium flame for another 2 minutes., Add the coarsely crushed hara chana, remaining 1 cup of whole boiled hara chana, salt and 1 cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the tamarind pulp, fresh cream, coriander and sugar, mix well and cook on a medium flame for another 2 minutes, while stirring occasionally., Serve hot.] | [Energy, 248 cal, Protein, 12.5 g, Carbohydrates, 32.6 g, Fiber, 2.2 g, Fat, 7.7 g, Cholesterol, 0 mg, Sodium, 18.7 mg] | malvani-chana-masala-maharashtrian-chana-gravy-38906r |
| rcp42269 | Malvani Masala, Homemade Maharashtrian Malvani Masala | NA | NA | [oil, coriander (dhania) seeds, poppy seeds (khus-khus), dagad phool (black stone flower), schezuan peppers (triphal), fennel seeds (saunf), caraway seeds (shahjeera), mustard seeds ( rai / sarson), cardamoms (elaichi), bay leaves (tejpatta), mace (javantri), cinnamon (dalchini), black peppercorns (kalimirch), star anise (chakri phool), cumin seeds (jeera), cloves (laung / lavang), whole dry kashmiri red chillies, pandi chillies, turmeric powder (haldi), nutmeg (jaiphal) powder] | 10 mins | 4 mins | [Maharashtrian, Mixer] | 1Makes 1.25 cups | Maharashtrian | Malvani masala powder recipe | Maharashtrian Malvani masala | how to make Malvani masala | with 39 amazing images. Malvani masala powder recipe | Maharashtrian Malvani masala | how to make Malvani masala is a spice powder which finds its presence in every Maharashtrian household. Learn how to make Maharashtrian Malvani masala. To make Malvani masala powder, heat the oil in a broad non-stick pan, add all the ingredients, except the turmeric powder and nutmeg and sauté on a medium flame for 4 minutes. Switch off the flame, add the turmeric powder and nutmeg powder and mix well. Transfer into a big plate and cool it completely. Once cooled, blend in a mixer till smooth. Store in an air-tight container. Use as required. Malvani masala powder is a popular Maharashtrian spice mix, which is used to flavour curries and sabzis. This dry spice powder has a very appetizing flavour and irresistible aroma, which results from the interplay of over a dozen spices! While every housewife has her own recipe of this Maharashtrian Malvani masala, we have itemized each ingredient with precise proportion to get the perfect consistency, texture and aroma. Make a batch of this Malvani masala and store it in a dry, airtight container away from direct sunlight. Keep the jar well-lidded so that the aroma is locked in. You can also stock up on other dry homemade masalas like biryani masala, tandoori masala and sambar masala. Tips for Malvani masala powder. 1. Store in an air-tight container, it stays fresh upto 6 months. 2. Malvani masala is famously used to make vaal ki usal. 3. Roast masala on medium flame only. 4. Stir continuously while roasting the Malvani masala otherwise the whole spices will burn and will taste bitter. 5. Cool the ingredients completely then only grind it. 6. Do not blend the masala continuously or it will release oils and will become like semi-paste. 7. Store the masala in an air tight container in a cool, dry place and not in the fridge or else it will loose its flavour. 8. You can make your everyday gravies using this masala like: usal, misal, sabzi etc. 9. If you eat more spicy food, you can also use other varieties of dry red chillies as per your choice because Kashmiri chillies are less spicy. Enjoy Malvani masala powder recipe | Maharashtrian Malvani masala | how to make Malvani masala | with step by step photos. | [To make malvani masala powder, heat the oil in a broad non-stick pan, add all the ingredients, except the turmeric powder and nutmeg and sauté on a medium flame for 4 minutes., Switch off the flame, add the turmeric powder and nutmeg powder and mix well., Transfer into a big plate and cool it completely., Once cooled, blend in a mixer till smooth., Store the malvani masala powder in an air-tight container. Use as required.] | [Energy, 72 cal, Protein, 0 g, Carbohydrates, 0 g, Fiber, 0 g, Fat, 8 g, Cholesterol, 0 mg, Sodium, 0 mg] | malvani-masala-homemade-maharashtrian-malvani-masala-42269r |
| rcp38457 | Malvani Vatana Usal, Kala Vatana Usal | NA | Veg | [soaked and drained kala vatana (dried black peas), oil, mustard seeds ( rai / sarson), cumin seeds (jeera), curry leaves (kadi patta), asafoetida (hing), chopped onions, chopped ginger (adrak), chopped garlic (lehsun), turmeric powder (haldi), chopped tomatoes, basic malvani gravy, tamarind (imli) pulp, salt, chopped coriander (dhania), rotis, cooked rice] | 15 mins | 25 mins | [Maharashtrian Dal, Varan / Amti / Kalvan, Sabzis with Gravies, Traditional Indian Sabzis, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Indian Party, Non-stick Pan] | 4Makes 4 servings | Maharashtrian | Malvani vatana usal recipe | kala vatana usal | Malvani vatana gravy | with 41 amazing images. Malvani vatana usal recipe | kala vatana usal | Malvani vatana gravy is a traditional Maharashtrian delicacy which is enjoyed for its peculiar aroma and flavour. Learn how to make kala vatana usal. To make Malvani vatana usal, combine the kala vatana and 2 cups of water in a pressure cooker and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a deep non-stick pan and add the mustard seeds, cumin seeds, curry leaves and asafoetida. When the seeds crackle, add the onions and sauté on a medium flame for 30 seconds. Add the ginger, garlic, turmeric powder and sauté on a medium flame for 30 seconds. Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the prepared malvani gravy and tamarind pulp, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the kalal vatana with the water, salt and more ¾ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Serve hot with rotis or rice. The Malvani region is a coastal region, which spans the Ratnagiri and Sindhudurg districts of Maharashtra. It is famous for its cuisine, shaped by the Konkan communities of Maharashtra, Goa and Karnataka. The Malvani vatana usal is a classic dish from Malvani cuisine, where kala vatana is cooked with veggies like onions and tomatoes and flavoured with Malvani gravy. The Malvani vatana gravy is reddish brown and spicy with a lot of red chillies, and together with tamarind pulp and a traditional tempering it works wonders to boost the flavour of the cooked vatana. This gravy can be made in advance and stored in the deep-freezer for a few weeks. Before sroting it, cool the gravy completely, pour in food-grade zip lock bags or air-tight containers and store under refrigerated conditions. Common but effective ingredients such as ginger, garlic, turmeric powder and asafoetida further make the kala vatana usal truly irresistible. You can also try other Maharashtrian recipes like Maharashtrian pitla or Maharashtrian kothimbir vadi. Tips for Malvani vatana usal. 1. Serve Malvani vatana usal recipe with rice. 2. Serve kala vatana usal with nachni roti or plain chapati. Enjoy Malvani vatana usal recipe | kala vatana usal | Malvani vatana gravy | with step by step photos. | [To make malvani vatana usal, combine the kala vatana and 2 cups of water in a pressure cooker and pressure cook for 4 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat the oil in a deep non-stick pan and add the mustard seeds, cumin seeds, curry leaves and asafoetida., When the seeds crackle, add the onions and sauté on a medium flame for 30 seconds., Add the ginger, garlic, turmeric powder and sauté on a medium flame for 30 seconds., Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the prepared malvani gravy and tamarind pulp, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the kalal vatana with the water, salt and more ¾ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Serve the to make malvani vatana usal, hot with rotis or rice.] | [Energy, 174 cal, Protein, 6 g, Carbohydrates, 19.5 g, Fiber, 1.8 g, Fat, 8 g, Cholesterol, 0 mg, Sodium, 9.3 mg] | malvani-vatana-usal-kala-vatana-usal-38457r |
| rcp42560 | Malwani Style Paneer Pakoda | Snacks | NA | [sliced paneer (cottage cheese), lemon juice, ginger (adrak), turmeric powder (haldi), chilli powder, salt, besan (bengal gram flour), rice flour (chawal ka atta), turmeric powder (haldi), chilli powder, garam masala, carom seeds (ajwain), cumin seeds (jeera) powder, garlic (lehsun) paste, salt, baking soda, chopped coriander (dhania), oil, green chutney, tomato ketchup] | 15 mins | 15 mins | [Punjabi Swadisht Nashta, Chaat, Evening Tea Snacks, Pakora Pakoda, Mother's Day, Teachers Day, Indian Party Starters] | 4Makes 4 servings | Punjabi | paneer pakoda recipe | Malvani style paneer pakora | crispy paneer bhajiya | with 30 amazing images. Melt-in-the-mouth cubes of paneer are enrobed in a tongue-tickling batter and deep-fried to make this Malvani style paneer pakora. Learn how to make paneer pakoda recipe | Malvani style paneer pakora | crispy paneer bhajiya | Pakodas are much loved by all in monsoons and winters. paneer pakora are a quick evening snack that has a lovely crispy texture with a moist, soft paneer from within. Mainly made with Paneer and gram flour, this delicious paneer pakoda comes together in under 30 minutes and is sure to become your favorite. What makes this Malvani style paneer pakora different from regular pakodas is the richness of flavour. Not only is the paneer marinated in lemon juice and spices, but the batter is also reinforced with flavourful ingredients like carom seeds and garam masala. pro tips to make paneer pakoda: 1. Instead of rice flour you can add corn flour in the batter to make the paneer pakoda crispy. 2. Deep fry a few at a time, do not over crowd them while frying, otherwise the pakodas will soak a lot of oil. 3. Drain them well to remove excess oil. Enjoy paneer pakoda recipe | Malvani style paneer pakora | crispy paneer bhajiya | with detailed step by step photos. | [To make malvani style paneer pakoda, combine the paneer, lemon juice, ginger, garlic, turmeric, chilli powder and salt in a deep bowl and toss gently. Keep aside for 30 minutes., Heat the oil in a deep non-stick kadhai, dip each masala paneer slice in the prepared batter and drop them in hot oil, a few at a time., Deep-fry on a medium flame till golden brown in colour from all the sides., Drain on an absorbent paper., Serve malvani style paneer pakoda immediately with green chutney and tomato ketchup.] | [Energy, 433 cal, Protein, 11.8 g, Carbohydrates, 19.7 g, Fiber, 3.1 g, Fat, 34.1 g, Cholesterol, 0 mg, Sodium, 14.7 mg] | malwani-style-paneer-pakoda-42560r |
| rcp41990 | Mangalore Banana Puri, Mangalore Buns, Kele ki Puri | Snacks | NA | [whole wheat flour (gehun ka atta), mashed banana, ghee, cardamom (elaichi) powder, milk, powdered sugar, salt, oil] | 5 mins | 20 mins | [South Indian Evening Snacks, Andhra Cuisine, Karnataka Cuisine, Sweet Snacks, Evening Tea Snacks, Quick Snacks / Quick Starters, Snack Recipes for Kids] | 20Makes 20 puris (20 puri ) | Andhra | A traditional tea-time treat from Mangalore, the Banana Puri is a delightful dish that you must try at least once. The mild fruity sweetness of the Mangalore Banana Puri is just awesome and tastes great with a cup of piping hot tea or coffee. It is generally not served with any other accompaniments because its pleasant sweetness makes it a standalone tea-time snack. It is very important to serve these whole wheat flour and banana puris immediately after preparation because they taste best when they are hot and crisp. You can also try other puris like the Masala Puris or Urad Dal Puris . | [Combine all the ingredients in a deep bowl and knead into a stiff dough without using any water., Cover with a lid and keep aside for 10 minutes., Divde the dough into 20 equal portions., Roll a portion of the dough into a 75 mm. (3”) diameter circle without using any flour for rolling., Heat the oil in a deep non-stick pan and deep-fry a few puris at a time on a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper., Serve immediately.] | [Energy, 77 cal, Protein, 0.8 g, Carbohydrates, 5.3 g, Fiber, 0.2 g, Fat, 5.8 g, Cholesterol, 0.2 mg, Vitamin A, 57.5 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.3 mg, Vitamin C, 0.3 mg, Folic Acid, 2 mcg, Calcium, 6.3 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 2.6 mg, Potassium, 21.4 mg, Zinc, 0.1 mg] | mangalore-banana-puri-mangalore-buns-kele-ki-puri-41990r |
| rcp4362 | Mangalorean Drumstick Curry | NA | Veg | [coconut oil oil, mustard seeds ( rai / sarson), curry leaves (kadi patta), drumsticks (saijan ki phalli / saragavo), potato cubes, turmeric powder (haldi), grated jaggery (gur), salt, grated coconut, cumin seeds (jeera), whole dry kashmiri red chillies, coriander (dhania) seeds, chopped garlic (lehsun), tamarind (imli) pulp] | 10 mins | 20 mins | [South Indian Curries / Sabzis, Quick Sabzis, Sabzis with Gravies, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Boiled Indian recipes, Pan] | 4Makes 4 servings (4 serving ) | South Indian | drumstick curry recipe | Mangalorean style drumstick curry | drumstick sabzi | with 26 amazing images. drumstick curry recipe is a delicious and aromatic dish that highlights the flavors of coastal Karnataka. Learn how to make drumstick curry recipe | Mangalorean style drumstick curry | drumstick sabzi | drumstick curry is a quintessential dish in Mangalorean cuisine, celebrated for its rich flavors and aromatic spices. This recipe brings together the unique blend of coastal ingredients, resulting in a dish that's both comforting and vibrant. This drumstick curry is known for its rich coconut-based gravy and the unique flavor of drumsticks, making it a delightful addition to any meal. Due to the abundance of coconuts along the Kerala and Konkan coast, these cuisines use coconut generously in the masalas and garnishes. Here, in this preparation, drumstick and potato are cooked with a tamarind-flavoured coconut masala, making the dish creamy and tangy at the same time. The secret to a flavorful Mangalorean style drumstick curry lies in the spice blend. Start by dry-roasting coriander seeds, cumin and red chillies until fragrant. Grind these with grated coconut and tamarind paste into a smooth masala. In another pan, saute drumstick pieces and potatoes with turmeric. When almost cooked, add the masala paste, water, and a touch of jaggery for depth of flavor. Let it simmer for a delicious, slightly sweet and spicy curry. Serve hot with a bowl of steamed rice or a few rotis. pro tips to make drumstick curry: 1. Use young, tender drumsticks for the best flavor and texture. 2. Temper your coconut oil with mustard seeds, and curry leaves for a burst of flavor that enhances the entire dish. 3. For a richer and creamier curry, add a dollop of coconut milk towards the end of cooking. 4. Instead of tamarind pulp, a squeeze of fresh lime juice can add a delightful tang and balance the flavors in the curry. Enjoy drumstick curry recipe | Mangalorean style drumstick curry | drumstick sabzi | with detailed step by step photos. | [To make drumstick curry recipe, heat oil in a deep pan, add the mustard seeds and curry leaves., When the seeds crackle, add the drumsticks, potato cubes and turmeric. Sauté for 2 to 3 minutes., Add 1 cup water, mix well and cover and cook on a medium flame for 8 to 10 minutes., Add the prepared masala paste, jaggery, salt and 1 cup water, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally., Serve drumstick curry hot with steamed rice.] | [Energy, 176 cal, Protein, 2 g, Carbohydrates, 13.2 g, Fiber, 3.3 g, Fat, 12.8 g, Cholesterol, 0 mg, Sodium, 10.2 mg] | mangalorean-drumstick-curry-4362r |
| rcp41737 | Mangalorean Tea, Kasai, Kadha | NA | NA | [coriander (dhania) seeds, cumin seeds (jeera), fennel seeds (saunf), fenugreek (methi) seeds, misri (khadi sakhar), milk] | 5 mins | 0 mins | [Andhra Cuisine, Indian Drinks / Sharbats, Tea, Chai, Non-stick Pan] | 1Makes 1 cup | Andhra | The Mangalorean Tea is a herbal drink made of dry-roasted and coarsely-powdered spices. The spices are boiled with water and sweetened with misri. A little bit of milk is added to the herbal concoction to balance the flavour and strength and make it pleasant to the palate. Apart from having a general rejuvenating effect, this caffeine-free herbal tea also helps to soothe the throat. Try other home remedies like the Cold Reliever and Honey Ginger Tea . | [Heat a small broad non-stick pan and dry roast the coriander seeds, cumin seeds, fennel seeds and fenugreek seeds on a medium flame for 2 to 3 minutes, while stirring it continuously., Cool slightly and blend in mixer to a coarse powder. Keep aside., Heat 1 cup of water in a saucepan and add 1½ tbsp of prepared spice powder and misri, mix well and cook on a medium flame for 3 minute, while stirring occasionally, Add the milk and cook on a medium flame for 1 minute, while stirring occasionally., Strain the mixture through a strainer., Serve immediately.] | [Energy, 35 cal, Protein, 1.3 g, Carbohydrates, 1.5 g, Fiber, 0 g, Fat, 2 g, Cholesterol, 4.8 mg, Sodium, 5.7 mg] | mangalorean-tea-kasai-kadha-41737r |
| rcp41859 | Mangalorean Tendli and Chana Masala | NA | Veg | [sliced tendli (ivy gourd), boiled kala chana (brown chick peas), coriander (dhania) seeds, cumin seeds (jeera), mustard seeds ( rai / sarson), fenugreek (methi) seeds, whole dry kashmiri red chillies, grated coconut, chopped onions, chopped garlic (lehsun), tamarind (imli) pulp, oil, curry leaves (kadi patta), chopped coriander (dhania), salt] | 20 mins | 21 mins | [South Indian Curries / Sabzis, Andhra Cuisine, Sabzis with Gravies, Traditional Indian Sabzis, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Indian Party] | 4Makes 4 servings | Andhra | Mangalorean tendli chana masala recipe | chana tondali recipe | ivy gourd and black chana sabzi | with 30 amazing images. A brilliant combination of ivy gourd and black chickpeas to make this mouthwatering Mangalorean sabzi. Learn how to make Mangalorean tendli chana masala recipe | chana tondali recipe | ivy gourd and black chana sabzi | This chana tondali preparation is truly packed with punch! While boiled kala chana adds an interesting textural dimension to the dish, a special masala paste made of spices, coconut, tamarind and other ingredients gives it a fabulous blast of flavour to Mangalorean tendli chana masala . In this Mangalorean tendli chana masala the paste has a spicy and tangy flavour, which seeps through the tendli making it super tasty. Be patient and cook the tendli and chana with the masala for the specified time, to let the flavour deepen delightfully. Enjoy the Mangalorean Tendli and Chana Masala hot, with rice or rotis. Enjoy Mangalorean tendli chana masala recipe | chana tondali recipe | ivy gourd and black chana sabzi | with deatiled step by step images. | [To make mangalorean tendli chana masala, heat a small non-stick pan, add the coriander seeds, cumin seeds, ¼ tsp mustard seeds, fenugreek seeds and red chillies and dry roast on a medium flame for 2 to 3 minutes. Keep aside to cool slightly., Once cooled slightly, combine the coconut, onion, garlic, tamarind pulp and ½ cup of water in a mixer and blend it till smooth. Keep aside., Heat the oil in a deep non-stick pan, add the remaining ½ tsp mustard seeds and curry leaves and sauté on a medium flame for 30 seconds., Add the tendli and sauté on a medium flame for 4 minutes., Add the prepared coconut paste and sauté on a medium flame for 3 minutes., Add the kala chana, salt and 1 cup of water, mix well and cook on a medium flame for 10 minutes, while stirring occasionally., Add coriander, mix well and serve mangalorean tendli chana masala hot.] | [Energy, 161 cal, Protein, 5 g, Carbohydrates, 17.2 g, Fiber, 7.1 g, Fat, 8.3 g, Cholesterol, 0 mg, Sodium, 33.2 mg] | mangalorean-tendli-and-chana-masala-41859r |
| rcp41609 | Mango and Burrata Cheese Crostini | Snacks | NA | [chopped alphonso mangoes, burrata cheese, baguette, olive oil, chopped jalapenos, alfalfa sprouts] | 10 mins | 0 mins | [Italian Crostini, Italian Appetizers, Indian Snacks for Entertaining, Italian Party, High Tea Party, Western Party, Indian Party Starters] | 8Makes 8 crostinis | Indian | If you want to start a party on the perfect note, start with crostinis. Dainty crisped pieces of bread with delectable toppings, crostinis are amongst the world’s most favourite starters . This one, we’d say, is even better than the rest because mangoes give it a totally off-beat feel! In this yummy starter, the crostinis are topped with a rare combo of mangoes, burrata cheese, jalapenos and sprouts, which gives an ideal mix of flavours and textures. The Mango and Burrata Cheese Crostini tastes wonderful and will be loved by all your guests. You can also include more crostini recipes like Avocado and Cherry Tomato Crostini and Ricotta and Basil Crostini . | [Place the french bread slices on a greased baking tray, apply olive oil on each bread slice., Bake in pre-heated oven at 200°c(400°f) for 5 to 7 minutes, or till they turn light brown. Cool completely., Spread 1 tsp of burrata cheese on each toast., Put ½ tbsp of mangoes and sprinkle a little jalapenos evenly over each toasts., Finally sprinkle ½ tsp of alfa alfa sprouts over each toasts., Serve immediately.] | [Energy, 43 cal, Protein, 1.2 g, Carbohydrates, 8.7 g, Fiber, 0.1 g, Fat, 0.4 g, Cholesterol, 0 mg, Vitamin A, 142.1 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.3 mg, Vitamin C, 0.8 mg, Folic Acid, 0.2 mcg, Calcium, 3.3 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 2.3 mg, Potassium, 24.3 mg, Zinc, 0.1 mg] | mango-and-burrata-cheese-crostini-41609r |
| rcp38844 | Mango and Coconut Purée ( Baby and Toddler) | NA | NA | [chopped mangoes, tender coconut] | 5 mins | 0 mins | [Healthy Foods for Kids, Quick Indian recipes for Kids, Recipes for Weaning, Kids High Energy Indian Foods, Protein rich food for kids, Kids Calcium Rich Indian recipes, High Fiber Foods for Kids] | Makes 0.5 cup | Indian | As a variation you can occasionally serve your baby a purée of chopped mango and chopped tender coconut flesh. | [Combine the mango and coconut flesh and liquidise in a blender to make a smooth purée., Serve immediately.] | [Amt, 155 gm, Energy, 119 kcal, Protein, 2.7 gm, CHO, 16.3 gm, Fat, 3.7 gm, Vit A, 1992.1 mcg, Vit C, 11.7 mg, Calcium, 107.8 mg, Iron, 1.3 mg, F Acid, 2.5 mcg, Fibre, 0.5 gm] | mango-and-coconut-purée---baby-and-toddler-38844r |
| rcp41724 | Mango and Jaggery Drink | NA | NA | [chopped mangoes, curds (dahi), chopped jaggery (gur)] | 10 mins | 0 mins | [Indian Drinks / Sharbats, Mixer] | 4Makes 4 glasses | Indian | Neither a lassi nor a smoothie or a juice, this totally off-beat drink is made by combining mangoes with curds and jaggery. It has a homely and traditional flavour which everybody will surely enjoy. The teamwork of curds and mangoes also gives this drink a very luscious mouth-feel. In order to clinch the compliments, make sure you serve the Mango and Jaggery Drink chilled because that boosts its fruity flavour. You can also try other mango recipes like the Quick Pineapple and Mango Drink or Alphonso Aamras . | [Combine all the ingredients along with 1 cup of chilled water in a mixer and blend till smooth., Pour equal quantities of the drink into 4 individual glasses., Refrigerate for atleast 1 hour and serve chilled.] | [Energy, 182 cal, Protein, 2.6 g, Carbohydrates, 32.1 g, Fiber, 0.5 g, Fat, 3.5 g, Cholesterol, 8 mg, Sodium, 27.7 mg] | mango-and-jaggery-drink-41724r |
| rcp36261 | Mango and Orange Smoothie ( Burgers and Smoothie Recipe) | NA | Veg | [mango pulp, orange juice, sugar, curds (dahi), vanilla ice-cream, crushed ice] | 5 mins | 0 mins | [Indian Milkshakes & Smoothies, No Cooking Veg Indian, Mixer] | 2Makes 2 big glasses | Indian | The mango orange smoothie is sweet, tangy and totally lovable! oh no, but the mango season comes just once a year! not to worry, make the mango pulp in bulk and enjoy this smoothie throughout the year. | [Combine all the ingredients in a juicer / mixer and blend till the mixture is smooth., Place 2 tbsp of crushed ice into 2 individual glasses and pour equal quantities of the smoothie into each glass., Serve immediately.] | [Energy, 299 cal, Protein, 4.3 g, Carbohydrates, 56.5 g, Fiber, 2.5 g, Fat, 5.4 g, Cholesterol, 4.8 mg, Sodium, 35.1 mg] | mango-and-orange-smoothie--burgers-and-smoothie-recipe-36261r |
| rcp5620 | Mango and Pineapple Juice | NA | NA | [chopped mangoes, chopped pineapple, lemon juice, ice-cubes, mint leaves (pudina)] | 5 mins | 0 mins | [Indian Juices, Indian Party, High Tea Party, Western Party, Island Party, Cocktail Party, Zero Oil] | 4Makes 4 glasses | Indian | mango pineapple juice recipe | Indian pineapple mango smoothie | healthy aam ananas drink | with 14 images. mango pineapple juice is a healthy Indian summer drink to have. Learn how to make aam ananas drink. Here’s a nutritious mango pineapple juice for stocking vitamin A and Vitamin C stores needed for protecting your eyes and skin from harmful substances causing infections. To make this easy healthy mango pineapple juice, in a mixer put mangoes, pineapple, lemon juice, ice cubes and chilled water and blend. The most important role Mango has is to build our immune system by building our white blood cells (WBC) and in turn help to keep diseases like common cold and cough at bay in Indian pineapple mango smoothie. Packed with vitamin C (64.7 mg / cup), pineapple is one such fruit which boosts immunity. They help build our line of defence against diseases by building white blood cells (WBC). So enjoy this enriching mango pineapple juice. mango and pineapple juice is rich in Vitamin C, Magnesium, Vitamin A, Vitamin B1, B2. Pro tips for mango pineapple juice. 1. You can add 1/4 teaspoon chopped ginger (adrak). 2. Add 20 ice-cubes. This really chills the mango pineapple smoothie. 3. Add 1/2 tsp sugar (optional). Add only if you want the smoothie to be very sweet. Enjoy mango pineapple juice recipe | Indian pineapple mango smoothie | healthy aam ananas drink | with step by step photos. | [To make mango pineapple juice combine mangoes, pineapple, lemon juice, ice-cubes along with 1 1/2 cups of water and blend in a mixer till smooth., Pour equal quantities of the juice into 4 individual glasses., Serve mango pineapple juice immediately garnished with mint leaves.] | [Energy, 72 cal, Protein, 0.6 g, Carbohydrates, 16.5 g, Fiber, 1.7 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 32.8 mg] | mango-and-pineapple-juice-5620r |
| rcp690 | Mango and Pineapple Smoothie | NA | NA | [mango juice, pineapple juice, sliced bananas, sugar, salt freshly ground black pepper (kalimirch)] | 2 mins | 0 mins | [Healthy Indian Recipes, Indian Beverages, Indian Drinks, Indian Milkshakes & Smoothies, Island Party, Mixer, Quick 3 Ingredients, Antioxidant Rich Indian] | 2Makes 2 glasses | Indian | This easy smoothie can be prepared instantly by combining mango and pineapple with bananas. We advice using readymade juices for this smoothie, as you can rest assured it will not end up sour or watery. If you prefer to use fresh fruits, you will have to vary the quantity of sugar accordingly. Don’t forget to add salt and pepper to the Mango and Pineapple Smoothie as it helps highlight the fruity flavours. | [Combine all the ingredients in a mixer and blend till smooth and frothy., Pour into 2 individual glasses and serve immediately.] | [Energy, 303 cal, Protein, 2.4 g, Carbohydrates, 70.8 g, Fiber, 8.8 g, Fat, 0.9 g, Cholesterol, 0 mg, Sodium, 140.1 mg] | mango-and-pineapple-smoothie-690r |
| rcp41429 | Mango Apple and Kiwi Drink | NA | NA | [mango pulp, apple juice, chopped kiwi] | 10 mins | 0 mins | [Indian Juices, Indian Mocktails, Christmas, Mother's Day, Teachers Day, Thanksgiving, Western Party] | 4Makes 4 glasses | Indian | When you are game for a tangy blast, go for this peppy Mango, Apple and Kiwi Drink. A beautiful melange of flavours, textures and colours makes this a really vibrant and tasty drink. The flavour and mouth-feel is very balanced, and the drink is very rejuvenating when enjoyed chilled. It is also super easy to make if you have the ingredients ready on hand, so you can relish it any time you feel like. You can also try other refreshing drinks like the Pineapple and Muskmelon Drink and the Orange and Pineapple Drink . | [Combine all the ingredients in a mixer and blend till smooth., Pour equal quantities of the drink into 4 individual glasses and serve chilled.] | [Energy, 110 cal, Protein, 1 g, Carbohydrates, 25.5 g, Fiber, 4 g, Fat, 0.8 g, Cholesterol, 0 mg, Sodium, 34.1 mg] | mango-apple-and-kiwi-drink-41429r |
| rcp36243 | Mango Apple Smoothie ( Burgers and Smoothies Recipe) | BreakFast | NA | [mango cubes, apple cubes, milk, curds (dahi), sugar, ice-cubes, apple wedges] | 10 mins | 0 mins | [Indian Milkshakes & Smoothies, Quick 4 Ingredients, Calcium Rich Indian Drinks Smoothies Juices, 4 Ingredient Breakfast] | 2Makes 2 big glasses | Indian | Bookmark the mango apple smoothie, and make sure you try it when the mango season is in full bloom. Milk balances the thickness of mangoes and apples to ensure the perfect smoothie consistency for your enjoyment. | [Combine the milk, ¼ cup of water, curds, mangoes, apples, sugar and ice-cubes and blend in a juicer till the mixture is smooth and frothy., Pour equal quantities of the smoothie into 2 individual glasses., Serve immediately garnished with an apple wedge on the rim of each glass.] | [Energy, 205 cal, Protein, 3.7 g, Carbohydrates, 31.4 g, Fiber, 1.4 g, Fat, 5.3 g, Cholesterol, 12 mg, Sodium, 40.6 mg] | mango-apple-smoothie--burgers-and-smoothies-recipe-36243r |
| rcp36253 | Mango Banana Smoothie ( Burgers and Smoothie Recipe) | BreakFast | NA | [mangoes, chopped bananas, wheat germ, curds (dahi) milk, sugar, ice-cubes, mango cubes] | 10 mins | 0 mins | [Indian Milkshakes & Smoothies, Quick 5 Ingredients, Birthday Party Drinks, 5 Ingredients Breakfast] | 2Makes 2 big glasses | Indian | The mango banana smoothie is a creamy, satiating smoothie—almost a meal in itself! compared to other smoothies, this is very thick in consistency and hence milk and ice-cubes are added to liquidise it. | [Spread the wheat germ in a microwave safe plate and microwave on high for 20 seconds and keep aside., Combine the curds-milk mixture, mangoes, bananas, wheat germ, sugar and ice-cubes and blend in a juicer till the mixture is smooth and frothy., Pour equal quantities of the smoothie into 2 individual glasses., Serve immediately garnished with a mango skewer on the rim of each glass.] | [Energy, 332 cal, Protein, 7.2 g, Carbohydrates, 62.5 g, Fiber, 2.4 g, Fat, 4.7 g, Cholesterol, 8 mg, Sodium, 62.5 mg] | mango-banana-smoothie--burgers-and-smoothie-recipe-36253r |
| rcp41684 | Mango Cake, Eggless Mango Sponge Cake | Snacks | NA | [mango cubes, sugar, plain flour (maida), baking powder, baking soda, melted butter, condensed milk, vanilla essence, milk] | 10 mins | 0 mins | [Sweet Snacks, Evening Tea Snacks, Fruit Based Indian Desserts, Indian style Eggless Cakes, Indian Party, High Tea Party, Western Party] | 1Makes 1 cake (6 wedges) (6 slice ) | Indian | mango cake recipe | eggless mango cake | Indian mango sponge cake | easy mango cake | with 24 amazing images. mango cake recipe | eggless mango cake | Indian mango sponge cake | easy mango cake is sure to warm your heart and pamper your palate with their richness and memorable flavour. Learn how to make eggless mango cake. To make mango cake, combine the mango cubes and sugar in a mixer and blend till smooth. Keep aside. Combine the plain flour, baking powder and baking soda in a deep bowl, mix well and keep aside. Combine the mango mixture, melted butter, condensed milk and vanilla essence in a deep bowl and mix well using a spatula. Add the plain flour mixture and milk and fold in gently using a spatula. Pour the batter into a greased and dusted 175 mm. (7”) diameter aluminium tin. Tap it slightly to even out the mixture. Bake it in a pre-heated oven at 180°C (360°F) for 25 minutes. Keep aside to cool slightly. Demould the cake, cut it into 6 equal wedges and serve. Who does not like the tongue-tickling flavour of sweet mangoes? Indeed, mangoes are closely connected to our lives and when the season is in full blast in the summer, we cannot resist the temptation to binge on something mango-based every single day! This eggless mango cake is another delightful recipe to add to your mango collection. A soft and fluffy cake with the irresistible flavour of mangoes, combined with the rich milky taste of condensed milk and a tinge of vanilla, this Indian mango sponge cake is sure to become a great hit with everybody. Decorate easy mango cake with chopped mangoes or a scoop of mango ice cream and use it for a party, or slice it and serve it with tea – either way it tastes simply fabulous. You can also have a go at other cake recipes like the Vanilla Sponge Cake or Eggless Chocolate Cake. Tips for mango cake. 1. Use only alphonso mangoes for best flavour and aroma. 2. Use baking powder and baking soda from a packet which is unopened or recently opened for best fluffy cake. 3. Do not forget to grease and dust the tin. This is necessary for perfect demolding of the cake. 4. Prefer to bake the cake in the middle shelf of the oven, so it bakes uniformly. Enjoy mango cake recipe | eggless mango cake | Indian mango sponge cake | easy mango cake | with step by step photos. | [Combine the mango cubes and sugar in a mixer and blend till smooth. Keep aside., Combine the plain flour, baking powder and baking soda in a deep bowl, mix well and keep aside., Combine the mango mixture, melted butter, condensed milk and vanilla essence in a deep bowl and mix well using a spatula., Add the plain flour mixture and milk and fold in gently using a spatula., Pour the batter into a greased and dusted 175 mm. (7”) diameter aluminium tin., Tap it slightly to even out the mixture., Bake it in a pre-heated oven at 180°c (360°f) for 25 minutes. Keep aside to cool slightly., Demould the cake, cut it into 6 equal wedges and serve.] | [Energy, 410 cal, Protein, 7.3 g, Carbohydrates, 60 g, Fiber, 0.3 g, Fat, 15.8 g, Cholesterol, 36.3 mg, Sodium, 342 mg] | mango-cake--eggless-mango-sponge-cake-41684r |
| rcp36935 | Mango Chocolate Cake ( Cakes and Pastries) | NA | NA | [whipped cream, mango purée, chocolate cake, sugar syrup, cake board, whipped cream, chocolate vermicelli (seviyan), finely chopped mangoes, pastry comb, disposable piping bags, plain round nozzle, no. 5 star nozzle, turntable] | 15 mins | 0 mins | [Fruit Based Indian Desserts, Chocolate Dessert, Cakes] | 1Makes 1 cakes | Indian | Mango and chocolate – indeed a rare combination of the first-rate! | [Combine the ¼ of whipped cream with mango purée and whisk well. Keep this mango cream aside., Slice the sponge cake horizontally into 2 equal parts , page 25., Soak the bottom layer of the sponge cake with ½ the sugar syrup., Spread the mango cream on the soaked layer of the cake in an even layer and refrigerate for 20 minutes to set., Spread ½ cup of whipped cream on top and sandwich with the second layer of the sponge cake., Soak the second layer of the cake with the remaining sugar syrup and spread the remaining whipped cream evenly on top and at the sides., Transfer onto a cake boards and refrigerate for 20 minutes to set., Place the cake on a turntable and run a pastry comb along the sides., Fill a piping bag fitted with a no 5 star nozzle with the whipped cream., Make a shell border on top of the cake. To do this: and squeeze it to allow the cream to fan out generously– do not lift the bag. Gradually relax your pressure as you lower the tip until it touches the surface. Stop pressure and pull the tip away, without lifting it off the surface, to draw the shel, Start the end of your next shell so that the fanned end covers the tail of the preceding shell to form and even chain., Using the same piping bag make a spring border along the base of the cake. To do this hold the piping bag at 45 degrees and squeeze it gently to allow the cream to come out evenly. Move your hand in a circular motion to get a spiral design till you again reach the point that you started. Keep the pi, Place the 100 mm. (4 “) bowl in the centre of the cake. Fill a disposable piping bag with chocolate vermicelli. Snip the tip to make a hole so the vermicelli can be poured out. Put the chocolate vermicelli along the sides of the bowl. Remove the bowl carefully so you get a clean round white circle i, Using the same piping bag make 6 swirls along the top of the cake. To do this: hold the piping bag in your hand and move your wrist anti-clockwise while applying gentle pressure to make a swirl. Finish the circle and gently lift it in a single motion to form a peak., Repeat to make 5 more swirls., Garnish with ½ tbsp of finely chopped mangoes on top of each swirl., Cut into 6 equal wedges and serve.] | [Energy, 1963 cal, Protein, 39.9 g, Carbohydrates, 285.3 g, Fiber, 3 g, Fat, 78.8 g, Cholesterol, 125.5 mg, Sodium, 757.6 mg] | mango-chocolate-cake--cakes-and-pastries-36935r |
| rcp36856 | Mango Cubes ( Recipe for Toddlers) | NA | NA | [curds (dahi), milk powder, condensed milk, quick cooking rolled oats, mango purée, sugar, vanilla essence, ice-cream sticks] | 5 mins | 0 mins | [Healthy Foods for Kids, Snack Recipes for Kids] | 30Makes 30 cubes | NA | Truly irresistible treat for your kids made using mangoes combined with curds and condensed milk!! | [In a mixer add the curds, milk powder, condensed milk, oats, mango puree, sugar and vanilla essence, mix using a spoon and blend till smooth., Pour the mixture into plastic lolly moulds or ice cube trays and freeze for 4 to 5 hours till slightly firm., Insert ice-cream sticks into the semi frozen lollies and freeze again for another 6 to 8 hours or till fully set., Unmould and serve immediately., Use coloured ice-cream sticks to add more fun to the recipe, infact involve your child in the fun by asking them to insert the sticks.] | [Not Given] | mango-cubes--recipe-for-toddlers-36856r |
| rcp42597 | Mango Custard, Doodh Keri | NA | NA | [mango cubes, milk, vanilla custard powder, sugar] | 10 mins | 5 mins | [Gujarati Sweet Mithai, Custard, Desserts for Entertaining, Sweet Recipes for Kids, Kitty Party Sweets] | 4Makes 4 servings | Gujarati | Lose yourself in this silky smooth custard with chunky mango cubes. “Doodh Keri” or milk custard is part-and-parcel of our childhood memories. Popular across generations, custard has become a household name in India, and for many it is the ultimate comfort food. With a simple twist, the soothing custard transforms into an awesome dessert. Super easy to make, the Mango Custard is a must-try summer dessert! Treat yourself to more mango recipes like Mango Sauce or Mango Raita | [Combine the cold milk, custard powder and sugar in a deep non-stick pan, mix well and cook on a medium flame for 5 minutes, while stirring continuously using a whisk., Cool the mixture completely., Once cooled, add the mangoes and mix well., Refrigerate for atleast 1 hour., Serve chilled.] | [Energy, 238 cal, Protein, 5.8 g, Carbohydrates, 28 g, Fiber, 0.5 g, Fat, 8.4 g, Cholesterol, 20 mg, Sodium, 41.9 mg] | mango-custard-doodh-keri-42597r |
| rcp339 | Mango Dressing | NA | NA | [mango pulp, curds (dahi), fresh cream, cardamom (elaichi) powder, chilli powder, salt freshly ground black pepper (kalimirch) powder] | 5 mins | 0 mins | [Indian Salad Dressings, Indian Dips / Sauces, Mixer] | 1Makes 1 cup (14 tbsp ) | Indian | Everything revolves around the King of Fruits when it is in season! In fact, your salad dressing can be a mangolicious one too! Here is an irresistible Mango Dressing that you can generously pour on your salads or ice-creams. It will be ready in a jiffy and is made using simple ingredients like mango pulp, curd, cream, and so on. Remember, the tinges of chilli powder, salt and pepper are essential to balance the flavour and enhance the natural sweetness of the mangoes. | [Combine all the ingredients in a blender and blend till smooth., Transfer the mixture into a bowl and refrigerate for 1 hour., Serve chilled] | [Energy, 15 cal, Protein, 0.3 g, Carbohydrates, 1.6 g, Fiber, 0.1 g, Fat, 0.7 g, Cholesterol, 0.9 mg, Sodium, 3.4 mg] | mango-dressing-339r |
| rcp41774 | Mango Falooda | NA | NA | [chopped mangoes, chopped mangoes, mango ice-cream, sugar, soaked falooda sev, soaked falooda seeds (subza), milk] | 20 mins | 0 mins | [Mughlai Mithai, Fruit Based Indian Desserts, Indian Ice Creams, Raksha - Bandhan, Mother's Day, Desserts for Entertaining, Indian Birthday Party Desserts] | 5Makes 5 glasses | Indian | mango falooda recipe | mango faluda ice cream | mango falooda with homemade seviya | homemade mago falooda with mango pulp | with 17 amazing images. mango falooda recipe | mango faluda ice cream | mango falooda with homemade seviya | homemade mago falooda with mango pulp is a yummy dessert best enjoyed in summer when mangoes are in season. Learn how to make mango faluda ice cream.. To make mango falooda, combine the roughly chopped mangoes and sugar in a mixer and blend till smooth. Just before serving, put ¼ cup of the prepared mango pulp in a tall glass, add 2 tbsp of soaked falooda sev. Add 2 tbsp soaked falooda seeds and 1 tbsp of chopped mangoes. Pour ¼ cup of the milk, 1 scoop of mango ice-cream and again 1 tbsp of chopped mangoes over it. Repeat steps 2 to 4 to make 4 more glasses. Serve immediately. The mango faluda ice cream is an instant hit with everybody because it combines the timeless charm of the King of Fruits with the everlasting excitement of faloodas. Mango falooda with homemade seviya is something unique – it can be had as a dessert, a snack or even a meal at times! With falooda sev, milk, fruits and ice-cream, it gives you a mix of textures and flavours. In this homemade mango falooda with mango pulp, mango is in the limelight, as we have used fresh fruit as well as mango ice-cream. The falooda seeds and falooda sev is an added highlight of this recipe. It perfectly balances the texture in this mango falooda. When the fruit is in season, make sure you feast on this delicacy! You can also try other mango recipes like Mango Puri or Mango Salsa. Tips for mango falooda. 1. Use only alphonso mangoes for this recipe and not any other variety of mangoes. 2. Keep all the ingredients ready, but assemble the falooda just before serving. 3. Use chilled milk as this dessert has to be served immediately on assembling. Enjoy mango falooda recipe | mango faluda ice cream | mango falooda with homemade seviya | homemade mago falooda with mango pulp | with step by step photos. | [Combine the roughly chopped mangoes and sugar in a mixer and blend till smooth., Just before serving, put ¼ cup of the prepared mango pulp in a tall glass, add 2 tbsp of soaked falooda sev., Add 2 tbsp soaked falooda seeds and 1 tbsp of chopped mangoes., Pour ¼ cup of the milk , 1 scoop of mango ice-cream and again 1 tbsp of chopped mangoes over it., Repeat steps 2 to 4 to make 4 more glasses., Serve immediately.] | [Energy, 393 cal, Protein, 7.8 g, Carbohydrates, 61 g, Fiber, 0.8 g, Fat, 10.3 g, Cholesterol, 18.7 mg, Sodium, 84.9 mg] | mango-falooda-41774r |
| rcp1083 | Mango Flip | NA | Veg | [chopped mangoes, Vanilla Ice-Cream, milk, sugar, ice-cubes] | 10 min. | 0 mins | [Indian Milkshakes & Smoothies, No Cooking Veg Indian, Indian Birthday Party, Mixer] | 1Makes 1 glass. | Indian | Popular fruit milk shakes. | [Blend all the ingredients including ice-cubes in a blender., Pour into a tall glass., Serve immediately.] | [Energy, 290 cal, Protein, 5.8 g, Carbohydrates, 39.8 g, Fiber, 0.1 g, Fat, 10.4 g, Cholesterol, 10.6 mg, Sodium, 17.7 mg] | mango-flip-1083r |
| rcp35874 | Mango Ginger Mousse ( Mousses Recipe) | NA | NA | [mango pulp, agar-agar, milk, sugar, lemon juice, ginger (adrak) juice, mint leaves (phudina), beaten whipped cream, beaten whipped cream, mango cubes, chopped mint leaves (phudina)] | 5 mins | 7 mins | [Mousse, Microwave, Desserts for Entertaining, Western Party, Refrigerator] | 4Makes 4 servings | NA | The rather unusual combination of mangoes and ginger gives a unique and unbeatable flavour to this mousse. It is amazing how the shades of ginger, lemon and mint give a completely new look to the otherwise common mango dessert. Taste the mixture after adding all the ingredients, and balance the ginger and lemon flavours as per your individual preference. | [Soak the agar-agar in 1/3 cup of hot water in a deep pan and keep aside for 10 minutes., Add the mango pulp, milk and sugar, mix well and bring to boil, while stirring continuously., Remove from the flame and strain the mixture using a sieve., Transfer the mixture into a steel bowl and place the bowl in a deep vessel filled with ice-cubes for 8 to 10 minutes or until the mixture cools and thickens. Whisk the mixture vigorously and continuously till it is in ice-cubes vessel to avoid any lump formation., Add the lemon juice, ginger juice, mint leaves and beaten whipped cream and fold gently., Pour equal quantities of the mixture into 3 individual glasses and refrigerate for 1 to 2 hours or till the mousse sets., Serve chilled garnished with a swirl of beaten whipped cream, a mango cube and some mint leaves in each glass.] | [Energy, 178 cal, Protein, 1.2 g, Carbohydrates, 27.1 g, Fiber, 0.5 g, Fat, 6.9 g, Cholesterol, 2 mg, Sodium, 24.5 mg] | mango-ginger-mousse--mousses-recipe-35874r |
| rcp482 | Mango Ginger Sorbet | NA | NA | [mango , pureed, grated ginger (adrak), sugar, lemon juice, rind of 3 lemons, mint sprigs, mango] | 10 mins | 7 mins | [Thai Desserts, Fruit Based Indian Desserts, Indian Sorbets / Indian Frozen Desserts, Fresh Juices] | 4Makes 4 servings | Indian | An icy cold, refreshing sorbet ideal for a hot summer’s day! With sweet mangoes, tangy lemon and zingy ginger, the Mango Ginger Sorbet will touch every cell in your body and tickle them back to life even at the most tiring moments. | [In a saucepan, combine the ginger and sugar with 1 cup of water and simmer for 5 to 7 minutes., Allow to cool completely., Add the lemon rind and juice to this syrup., Add the mango pulp and mix well., Transfer into a freezerproof container and freeze till slushy., Remove from the freezer and beat till all the ice crystals are broken down., Freeze again and repeat step 5 and 6., About 15 minutes before serving, transfer the sorbet from the freezer to the refrigerator to soften a little., Scoop out using an ice-cream scoop and serve immediately, garnished with mango slices and a spring of mint.] | [Energy, 151 cal, Protein, 0.8 g, Carbohydrates, 35.3 g, Fiber, 1.1 g, Fat, 0.6 g, Cholesterol, 0 mg, Sodium, 26.5 mg] | mango-ginger-sorbet-482r |
| rcp3985 | Mango Ice Cream Recipe, Homemade Mango Ice Cream | NA | NA | [chopped ripe alphonso mangoes, sugar, condensed milk, milk, lemon juice] | 5 mins | 0 mins | [Indian Ice Creams, No Bake Desserts, Father's Day, Indian Party, Desserts for Entertaining, Indian Birthday Party, Refrigerator] | 6Makes 6 servings | Indian | mango ice cream recipe | homemade mango ice cream | easy 5 ingredient mango ice cream | Indian mango ice cream without ice cream churner | with 20 amazing images. mango ice cream recipe | homemade mango ice cream | easy 5 ingredient mango ice cream | Indian mango ice cream without ice cream churner is an all-time favourite! Learn how to make easy 5 ingredient mango ice cream. To make mango ice cream, combine the mangoes and the sugar in a mixer and blend till smooth. Combine the mango-pulp and all the remaining ingredients in a deep bowl and mix very well using a whisk. Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set. Pour the mixture into a mixer and blend till smooth. Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set. Scoop and serve immediately. When the King of Fruits is in season, this homemade mango ice cream gives you one more way to enjoy its amazing flavour. Sweet mangoes churned with condensed milk, milk and sugar is perfectly set to amaze you in hot summer. Although the key ingredient in Indian mango ice cream without ice cream churner is alphonso mango, it is balanced properly with the required quantity of condensed milk so that the mango flavour is clearly noticeable but not overpowering. This makes it appeal to everybody, whether they are head over heels in love with mango or not! This easy 5 ingredient mango ice cream can be made more interesting by serving it in the form of Mango Falooda. Tips for mango ice cream. 1. Use only alphonso mangoes for this recipe. Other varieties of mangoes might compromise on its true flavours. 2. Use an aluminium container and not a steel container for setting the ice cream. 3. While setting it in the freezer, ensure that the freezer is half empty so the ice cream sets well. Enjoy mango ice cream recipe | homemade mango ice cream | easy 5 ingredient mango ice cream | Indian mango ice cream without ice cream churner | with step by step photos. | [To make mango ice cream, combine the mangoes and the sugar in a mixer and blend till smooth., Combine the mango-pulp and all the remaining ingredients in a deep bowl and mix very well using a whisk., Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set., Pour the mixture into a mixer and blend till smooth., Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set., Scoop and serve the mango ice cream immediately.] | [Energy, 252 cal, Protein, 5.2 g, Carbohydrates, 39.3 g, Fiber, 0.3 g, Fat, 6.8 g, Cholesterol, 10.7 mg, Sodium, 55.7 mg] | mango-ice-cream-recipe-homemade-mango-ice-cream-3985r |
| rcp1906 | Mango Ice- Cream ( Fun Food For Children) | NA | NA | [mango puree, milk, cornflour, fresh cream, powdered sugar] | 10 mins | 5 mins | [Children's Day, Indian Birthday Party, Kids High Energy Indian Foods, Kids Calcium Rich Indian recipes] | 4Makes 4 servings | Indian | Kids love ice-cream so much that it is an extremely popular bribe that parents use to get things done faster! when the ice-cream is homemade and brimming with the goodness of fruits, it becomes a happier moment to see your kids slurp it up. So, here is how you can make vitamin-rich mango ice-cream easily at home using readily available ingredients. | [Mix the cornflour in 1 to 2 tablespoons of cold water and keep aside., Heat the milk in a heavy bottomed pan. When it comes to a boil, add the dissolved cornflour, 2 tablespoons of powdered sugar and simmer for 3 to 4 minutes., Remove from the fire and strain the mixture. Cool completely., Whip the cream wiht remaining powdered sugar till soft peaks form., Mix the cooled milk mixture with the cream and mango puree., Pour into a shallow freezeproof dish and freeze till slushy., Remove from the freezer and beat till smooth and creamy., Freeze again until firm.] | [Energy, 144 cal, Protein, 1.7 g, Carbohydrates, 17.6 g, Fiber, 0.2 g, Fat, 6.9 g, Cholesterol, 0 mg, Vitamin A, 621.6 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.3 mg, Vitamin C, 3.2 mg, Folic Acid, 4.9 mcg, Calcium, 68.3 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 15.1 mg, Potassium, 78.2 mg, Zinc, 0.1 mg] | mango-ice--cream---fun-food-for-children-1906r |
| rcp40841 | Mango Jam | BreakFast | NA | [mango pulp, sugar, lemon juice, toasted bread slice] | 10 mins | 12 mins | [Jams, Indian Birthday Party, High Tea Party, Quick Breakfast Indian] | 1Makes 1 cup (14 tbsp ) | Indian | Think as much as you can, but you can’t find one thing to match the heavenly taste of Mango Jam! Indeed, this is one flavour that surpasses all barriers of age or region. Much-loved by people across the world, Mango Jam is the perfect spread for freshly buttered toast. It has a luscious texture and rich tangy flavour, which is sure to delight your taste buds. Here we show you how to prepare delectable Mango Jam right in your own kitchen. Made of basic ingredients like mango pulp, sugar and lemon juice, this jam has a pure flavour unadulterated by artificial colours or flavours. Make a small jarful of this jam and keep it handy in the refrigerator, to enjoy with toast and tea. Also do try other jams like Apple Jam , Fresh Strawberry Jam and Pineapple Jam . | [Combine all the ingredients in a broad non-stick pan, mix well and cook on a medium flame for 12 minutes, or till the mixture thickens and turn glossy while stirring continuously., Cool completely and serve with toasted bread or store it refrigerated., This jam stays fresh for 1 week if refrigerated and stored in an air-tight container.] | [Energy, 45 cal, Protein, 0.2 g, Carbohydrates, 10.8 g, Fiber, 0.2 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 6.2 mg] | mango-jam-40841r |
| rcp42595 | Mango Kheer | NA | NA | [mango pulp, ghee, vermicelli (sevaiyan), milk, sugar, chopped mangoes] | 10 mins | 28 mins | [Collection of Kheer, Mother's Day, Indian Party, Non-stick Pan, Sweet Recipes for Kids, Birthday Party Sweets, Kitty Party Sweets] | 4Makes 4 servings | Indian | The flavour of mango delivers a kick in this yummy kheer recipe! A unique treat that combines the richness of vermicelli kheer with the fruity zing of mangoes, this mouth-watering dessert is just right to pamper yourself with on a lazy summer afternoon. It is rich, creamy and smooth, with a memorable flavour that lingers on your palate. Relish it cold, garnished with chopped mangoes. You can also try other kheer recipes like Paal Payasam or Makhane ki Kheer. | [Heat the ghee in a broad non-stick pan, add the vermicelli and sauté on a slow flame for 2 minutes or till it turns light brown in colour. Keep aside., Combine the milk and ½ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally., Add the sugar, mix well and cook on a medium flame for 10 minutes, while stirring occasionally., Add the roasted vermicelli, mix well and cook on a medium flame for 10 minutes, while stirring occasionally., Cool completely, add the mango pulp and mix very well., Refrigerate for atleast 1 hour., Serve chilled garnished with mangoes.] | [Energy, 299 cal, Protein, 7 g, Carbohydrates, 34.2 g, Fiber, 0.1 g, Fat, 11.3 g, Cholesterol, 24 mg, Sodium, 34.6 mg] | mango-kheer-42595r |
| rcp4002 | Mango Kulfi | NA | NA | [mango pulp, chopped mangoes, saffron (kesar) strands, milk, cornflour, milk, sugar, cardamom (elaichi) powder] | 10 mins | 31 mins | [Punjabi Sweets, Mughlai Mithai, Fruit Based Indian Desserts, Traditional Indian Mithai, Kulfi, Mahashivaratri, Indian Party] | 11Makes 11 kulfis | Punjabi | mango kulfi recipe | easy mango kulfi | mango kulfi without condensed milk | Indian mango kulfi with mango pulp | with 26 amazing images. mango kulfi recipe | easy mango kulfi | mango kulfi without condensed milk | Indian mango kulfi with mango pulp is a must try in summer season when mangoes are available in plenty. Learn how to make easy mango kulfi. To make mango kulfi, combine the saffron and the warm milk in a small bowl, mix well and keep aside. Combine the cornflour and 2 tbsp of water in a bowl, mix well and keep aside. Heat the milk in a deep non-stick pan and boil on a medium flame for 6 minutes, while stirring occasionally. Add the cornflour-water mixture and sugar, mix well and cook on a slow flame for 20 to 25 minutes, while stirring occasionally and scrapping the sides. Switch off the flame and allow the mixture to cool completely. Once cooled, add the mango pulp, saffron-milk mixture and cardamom powder and mix well using a whisk. Add the mangoes and mix gently. Pour the mixture into 11 kulfi moulds and freeze overnight. To unmould, allow the moulds to remain outside the freezer for 5 minutes and then unmould by inserting a wooden skewer stick or a fork in the centre of the kulfi and pulling it out. Serve immediately. Come summer, the strong aroma of mangoes captivates your senses even as you enter the market. It is simply impossible to leave without buying some. Fair enough, because this amazing fruit can be used to make a practically endless range of recipes – right from snacks to main course and of course, desserts like easy mango kulfi too. In this irresistible mango kulfi without condensed milk, you will need a bit of time to cook the milk, but it is completely worth the effort because the intense milky taste is what makes it different from other ice-creams. Further we have added mango pulp along with mango cubes and spices like saffron to the cooked and cooled milk, to give the kulfi a true fruity touch. The fruity-milky taste of the Indian mango kulfi with mango pulp is simply awesome and it is sure to win compliments from everyone! Try other kulfis like the Kesar Pista Kulfi or Malai Kulfi. Tips for mango kulfi. 1. Use only alphonso mangoes for this kulfi. 2. Moreover, use of full fat milk or buffalo’s milk is a must to get luscious kulfi. 3. Keep stirring the milk mixture occasionally so it doesn’t stick to the pan. 4. Ensure to keep half the freezer empty, so the kulfi sets well. Enjoy mango kulfi recipe | easy mango kulfi | mango kulfi without condensed milk | Indian mango kulfi with mango pulp | with step by step photos. | [Combine the saffron and the warm milk in a small bowl, mix well and keep aside., Combine the cornflour and 2 tbsp of water in a bowl, mix well and keep aside., Heat the milk in a deep non-stick pan and boil on a medium flame for 6 minutes, while stirring occasionally., Add the cornflour-water mixture and sugar, mix well and cook on a slow flame for 20 to 25 minutes, while stirring occasionally and scrapping the sides., Switch off the flame and allow the mixture to cool completely., Once cooled, add the mango pulp, saffron-milk mixture and cardamom powder and mix well using a whisk., Add the mangoes and mix gently., Pour the mixture into 11 kulfi moulds and freeze overnight., To unmould, allow the moulds to remain outside the freezer for 5 minutes and then unmould by inserting a wooden skewer stick or a fork in the centre of the kulfi and pulling it out., Serve immediately.] | [Energy, 144 cal, Protein, 3.8 g, Carbohydrates, 15.2 g, Fiber, 0.2 g, Fat, 5.5 g, Cholesterol, 13.3 mg, Sodium, 20.1 mg] | mango-kulfi-4002r |
| rcp30864 | Mango Lassi | NA | NA | [chopped mangoes, curd (dahi), milk, powdered sugar, mango] | 5 mins | 0 mins | [Punjabi Drinks, Indian Drinks / Sharbats, Holi recipes, Mahashivaratri, Mother's Day, Mixer, Post Surgery Soft Diet] | 2Makes 2 glasses | Punjabi | mango lassi recipe | Punjabi mango lassi | healthy mango lassi | with 10 amazing images. mango lassi is a yummy Indian drink made from mangoes, curd, milk and sugar (optional). Consumed mainly when Indian mangoes are in season during the peak of the hot summer, Punjabi mango lassi cools the body down. Mango, the King of Fruits has many followers world over. Punjab is no different. Punjabi's love mangoes and have mango-based recipes in almost every course of the meal, right from the signature Aam ka Achaar made with raw mangoes to delicious, cool Mango Lassi made with juicy ripe ones. The mango pulp imparts a rich golden colour as well as an irresistible aroma and flavour to the mango lassi. When mangoes are not in season, frozen pulp can be used instead to make mango lassi. How to make a healthy mango lassi? You can drop the sugar from the recipe as mangoes have their own sweetness. Also those who are lactose intolerant, can use almond milk in place of full fat milk. Notes on mango lassi recipe. 1. We have used Alphonso mangoes but you can use any other variety. Make sure that the mangoes are completely ripe. 2. Add the curd into the mixer jar. Curd is the key ingredient for any lassi including Mango Lassi. 3. Add the cold milk. We have added the milk to thin the Mango Lassi down and obtain the desired consistency. You can use same quantity of water also. 4. You can also add about ¼ tsp of cardamom powder, a few drops of rose water, honey or a few strands of saffron to flavour the lassi. Check out our collection of 300+ recipes using mangoes. It has recipes like Mango Truffle Cake, Mango Salsa , Mango Ginger Mousse, Mango and Burrata Cheese Crostini,Mango Sasav, Aam Ke Pakode and many more. Learn how to make mango lassi recipe | Punjabi mango lassi | healthy mango lassi | with detailed step by step photos and video below. | [To make mango lassi, combine all the ingredients and blend in a mixer till it is smooth and frothy., Pour the mango lassi into 2 individual glasses and serve immediately garnished with mangoes.] | [Energy, 360 cal, Protein, 9.2 g, Carbohydrates, 39.7 g, Fiber, 0.7 g, Fat, 13.4 g, Cholesterol, 32 mg, Sodium, 65.3 mg] | mango-lassi-30864r |
| rcp41033 | Mango Lime Dressing | NA | Veg | [mango cubes, lemon juice, whole grain mustard paste, sea salt (khada namak), powdered sugar, rice vinegar, oil] | 5 mins | 0 mins | [Indian Salad Dressings, No Cooking Veg Indian, Cryptoxanthin Beta-cryptoxanthin] | 1Makes 1 cup | Indian | Whoohooo, here comes the perfect dressing for mango lovers! With the inimitable flavour and mushy melt-in-the-mouth texture of cubed mangoes, a bit of tang from lemons and spice from mustard paste, this Mango Lime Dressing is a sure-shot winner, which will raise your salad’s ratings to great levels! Check out for more Homemade Veg Salad Dressings to add zing and make your salads interesting. | [Combine all the ingredients in a mixer and blend till smooth., Use as required.] | [Energy, 583 cal, Protein, 1.1 g, Carbohydrates, 30 g, Fiber, 1.5 g, Fat, 50.8 g, Cholesterol, 0 mg, Sodium, 37 mg] | mango-lime-dressing-41033r |
| rcp38492 | Mango Milkshake | BreakFast | NA | [mango cubes, milk, sugar, ice-cubes] | 5 mins | 0 mins | [Gujarati Drinks, Mughlai Drinks, Indian Milkshakes & Smoothies, Quick breakfast, Jain Breakfast, Mahashivaratri, Indian Party] | 2Makes 2 glasses | Gujarati | mango milkshake recipe | Indian mango shake | fresh mango milkshake in 5 minutes | mango milkshake without ice cream is an all-time favourite drink relished by one and all. Learn how to make fresh mango milkshake in 5 minutes. To make mango milkshake, combine mangoes, milk, sugar and ice cubes in a blender and blend till it is smooth and frothy. Serve Indian mango shake immediately. One can never have too many mangoes! When in season, we are always looking for ways in which mangoes can be consumed – plain or in the form of other delights. The mango shake is one such popular recipe that people love to have in the summer! The perfect blend of flavours of mango milkshake without ice cream, smooth texture and chillness make it a delightful treat for all. Moreover, it is also very easy to make, so you can whip it up any time when guests come home unnoticed. Surprise them with this fresh mango milkshake in 5 minutes. Tips for mango milkshake. 1. Prefer alphonso mango for this recipe. They give the best colour and flavour. 2. Adjust the quantity of sugar depending on the sweetness of mangoes. 3. When mangoes are not in season, you can make this mango milkshake using tinned cubes or pulp. Alter the sugar as per taste. Enjoy mango milkshake recipe | Indian mango shake | fresh mango milkshake in 5 minutes | mango milkshake without ice cream | with recipe and video below. | [Combine all the ingredients in a blender and blend well till it is smooth and frothy., Serve immediately.] | [Energy, 252 cal, Protein, 4.6 g, Carbohydrates, 37.7 g, Fiber, 0.4 g, Fat, 6.7 g, Cholesterol, 16 mg, Sodium, 32.7 mg] | mango-milkshake-38492r |
| rcp481 | Mango Pancakes | NA | NA | [plain flour (maida), cornflour, milk, salt, butter, chopped mangoes, grated coconut, fresh cream, powdered sugar] | 15 mins | 8 mins | [Thai Desserts, Indian Sweet Pancakes / Crepes, Non-stick Pan, Sweet Recipes for Kids] | 6Makes 6 pancakes | Indian | Here is one dish that will easily rise to the top of your favourites list! A unique dish from Thai cuisine, this features soft and fresh pancakes stuffed with a superb mix of mangoes and coconut sweetened mildly with sugar and bound together by fresh cream. The strong flavour of mangoes, the mild crunch of coconut and the lusciousness of cream together with the succulence of freshly-prepared pancakes are sure to warm your soul and remain etched in your memory forever. Make sure you serve the Mango Pancakes immediately on preparation. The stuffing too must be mixed only before preparing the pancakes and not too early, else it will get watery. | [Combine all the ingredients with ¼ cup of water in a deep bowl and mix very well till no lumps remain, using a whisk., Grease a 125 mm. (5") diameter non-stick pan with the butter., Pour 2 tbsp of the batter, tilt the pan around quickly so that the batter coats the pan evenly., Smear a little butter on the sides and when the sides starts to peel off, turn the pancake around and cook on the other side for 30 seconds., Repeat with the remaining batter to make 5 more pancakes. Keep aside., Divide the mango filling in 6 equal portions., Place a pancake on a clean, dry surface, place a portion of the stuffing on one side of the pancake and fold it over it to make a semi-circle., Repeat step 2 to make the remaining 5 pancakes., Serve immediately.] | [Energy, 183 cal, Protein, 2.2 g, Carbohydrates, 18.5 g, Fiber, 1.4 g, Fat, 11.1 g, Cholesterol, 11.8 mg, Sodium, 49.4 mg] | mango-pancakes-481r |
| rcp41686 | Mango Puri , Aam Ki Poori | Snacks | NA | [mango cubes, powdered sugar, plain flour (maida), whole wheat flour (gehun ka atta), cardamom (elaichi) powder, salt, oil, plain flour (maida)] | 10 mins | 25 mins | [Gujarati Roti, Thepla recipe collection, Gujarati Sweet Mithai, Quick breakfast, Sweet Snacks, Holi recipes, Mother's Day, Gudi Padwa] | 20Makes 20 puris | Gujarati | mango puri recipe | aam ki poori | mango poori summer special recipe | with 22 amazing images. mango puri recipe | aam ki poori | mango poori summer special recipe is a sweet variation to plain poori. Learn how to make aam ki poori. To make mango puri, combine the mango cubes and powdered sugar in a mixer and blend till smooth. Transfer the mixture into a deep bowl, add all the other ingredients, mix well and knead into a soft dough without using any water. Divide the dough into 20 equal portions. Roll out each portion of the dough into a 100 mm. (4”) diameter circle. Heat the oil in a deep non-stick pan and deep-fry, a few puris at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately. This delicious aam ki poori with the strong flavour of mangoes is truly drool worthy! A dough of flour and pureed mangoes, tinged with spices like cardamom, is rolled into puris and deep-fried to get this yummy tea-time snack. The dough is generally a little soft, so you have to be careful while rolling it. Enjoy this mango poori summer special recipe as an accompaniment for lunch, or as a tea-time treat. When mangoes are in season, you can even serve these Mango Puris at parties because mango is an ever-popular flavour that is loved by all! You can also give other puri recipes like Sweet Kand Puri or Masala Puris served with Curds and Chunda. Tips for mango puri. 1. We recommend the use of alphonso mango for the best flavour of this poori. 2. If your dough ends up too loose and you are unable to roll the puris, add a little plain flour and adjust the consistency of the dough to a level that you can comfortably roll. 3. Instead of using maida for rolling, you can grease the rolling board with little oil before rolling. 4. You can make this poori solely with wheat flour instead of a combination of wheat flour and maida also. 5. Serve the poori immediately to enjoy its texture. Enjoy mango puri recipe | aam ki poori | mango poori summer special recipe | with step by step photos. | [Combine the mango cubes and powdered sugar in a mixer and blend till smooth., Transfer the mixture into a deep bowl, add all the other ingredients, mix well and knead into a soft dough without using any water., Divide the dough into 20 equal portions., Roll out each portion of the dough into a 100 mm. (4”) diameter circle., Heat the oil in a deep non-stick pan and deep-fry, a few puris at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve immediately.] | [Energy, 84 cal, Protein, 1 g, Carbohydrates, 8.7 g, Fiber, 0.4 g, Fat, 5.1 g, Cholesterol, 0 mg, Sodium, 2.5 mg] | mango-puri--aam-ki-poori-41686r |
| rcp1767 | Mango Rabdi Gateau | NA | NA | [condensed milk, self rising flour, baking powder, baking soda, melted butter margarine, vanilla essence, milk, sugar, cardamom (elaichi) powder, nutmeg (jaiphal) powder, cream, mango puree, water, sugar, mango puree, fresh cream, sugar, vanilla essence, mango] | 15 mins | 20 mins | [French Desserts, Fruit Based Indian Desserts, Cakes, Rabdi, Valentines Day Indian recipes, Thanksgiving] | 5Makes 4 to 6 servings | Indian | A delightful combination of rabdi and mangoes interlaced between layers of vanilla sponge and topped with fresh cream. You can also try other gateau recipes like the Orange Gateau or Strawberry White Chocolate Gateau . | [Sieve the flour, baking powder and soda bi-carb together., Mix the flour mixture, condensed milk, melted butter, essence and 75 ml. Of water and beat well., Pour the mixture into a greased and dusted 150 mm. (6") diameter tin., Bake in a hot oven at 200 degree c (400 degreef) for 10 minutes. Then reduce the temperature to 150 degree c (300 degree f) and a bake for a further 15 minutes., The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, remove from the oven and leave for 1 minute. Invert the tin over a rack and a tap sharply to remove., Cool the cake., Simmer the milk in a broad non-stick pan till it reduces to one third., Add the sugar, cardamom powder and nutmeg powder. Cool the rabdi and keep aside., Whisk the cream till soft peaks form., Add the rabdi and the mango puree and mix well., Chill and keep aside., Chill the fresh cream., Add the sugar and vanilla essence and whisk till soft peaks form., Keep refrigerated till required., Slice the sponge cake horizontally into two., Soak the lower layer of the sponge cake with the soaking syrup., Spread a generous layer of the mango rabdi filling and top with some mango pieces., Place the other layer of the sponge cake on top and soak with the soaking syrup., Top with the whipped cream and decorate with the remaining mango pieces., Chill and serve.] | [Energy, 777 cal, Protein, 12.2 g, Carbohydrates, 94 g, Fiber, 0.5 g, Fat, 37.3 g, Cholesterol, 41 mg, Sodium, 190.9 mg] | mango-rabdi-gateau-1767r |
| rcp41687 | Mango Raita | NA | NA | [mango cubes, curd (dahi), powdered sugar, cardamom (elaichi) powder] | 10 mins | 0 mins | [Punjabi Raita | Punjabi Chutney | Achar, Gujarati Faral, Faraal, Raitas, Mahashivaratri, Indian Party, Omega 6 Fatty Acids] | 4Makes 4 servings | Punjabi | mango raita recipe | aam ka raita | sweet mango raita | healthy mango raita | with 9 amazing images. A tongue-tickling mango raita that you must try in the mango season. aam ka raita is made from mangoes, fresh curd, sugar (optional) and cardamom. Mango, the king of fruits is available for like 3 months in the entire year. Though there are ways to preserve the mango pulp, but the joy of making sweet treats using the mango, like mango raita during the season is just delightful. The flavour of mangoes combines beautifully with the pleasant taste and creaminess of fresh curds in mango raita. Slightly sweetened and tinged with cardamom, the mango raita tastes heavenly. Notes on mango raita recipe. 1. For preparing the mango raita, wash mangoes and remove the skin of mango. We have used ripe sweet mangoes of the alphonso variety. 2. For making the quick and easy mango raita recipe, in a deep bowl take fresh curd. Ensure it is not sour or else the raita will be khatta. 3. Add the powdered sugar. You can substitute it with honey or totally skip if your mangoes are sweet enough. 4. Another way to make the aam ka raita is by mixing curd with ½ cup of mango pulp and add 1 cup of mango cubes. See why this is a healthy mango raita? We suggest you skip the addition of sugar and use sweet mangoes in the recipe. The most important role Mango has is to build our immune system by building our white blood cells (WBC)white blood cells (WBC) and in turn help to keep diseases like common cold and cough at bay. Another key nutrient that mango is brimming with is magnesium. This mineral along with potassium helps to in maintaining normal heart rate, relaxes the blood vessels and keeps high blood pressure also under check. Curds help in digestion as it has very good bacteria. Probiotics in curds acts as a mild laxative but, in case of diarrhoea and dysentery, it is a boon, if curd is used with rice. Enjoy this yummy mango raita with puri or rotis, or just enjoy it plain chilled! When the mango season is in full blast. Learn to make mango raita recipe | aam ka raita | sweet mango raita | healthy mango raita | with step by step photos below. | [To make mango raita, combine the curds, powdered sugar and cardamom powder in a deep bowl and mix well using a whisk., Add the mangoes and mix well. Refrigerate it for at least 30 minutes., Serve the mango raita chilled.] | [Energy, 145 cal, Protein, 3.5 g, Carbohydrates, 17.1 g, Fiber, 0.4 g, Fat, 5.1 g, Cholesterol, 12 mg, Sodium, 27.9 mg] | mango-raita-41687r |
| rcp22731 | Mango Salsa | NA | NA | [chopped alphonso mangoes, chopped spring onions whites, chopped capsicum, chopped green chillies, dried oregano, lemon juice, salt, nacho chips] | 15 mins | 0 mins | [different kinds of Indian chutney, Indian Dips / Sauces, Italian Party, Cocktail Party, Quick Indian Dips, Gravies & Sauces, Cryptoxanthin Beta-cryptoxanthin] | 1Makes 1 cup (14 tbsp ) | Indian | Make the most of mangoes when they are in season, because it is undoubtedly the King of Fruits and continues to prove its mettle year in and year out! This year, make sure you relish this tongue-tickling Mango Salsa too. Made of Alphonso mangoes, a few crispy veggies, chillies and herbs, this salsa brings together a gamut of sweet, sour and spicy flavours to entice your taste buds. It has a nice chunky mouth-feel too. Serve it at summer parties with nice and crispy nacho chips! You can also try other salsa recipes like Herbed Jowar Strips with Spicy Orange Salsa or Mexican Salsa . | [Put the mangoes in a deep bowl and mash it lightly using a potato masher., Add all the remaining ingredients and mix very well., Refrigerate for atleast 1 hour and serve chilled with nacho chips.] | [Energy, 8 cal, Protein, 0.1 g, Carbohydrates, 1.9 g, Fiber, 0.2 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 2.7 mg] | mango-salsa-22731r |
| rcp4360 | Mango Sasav, Mango in Coconut Curry | Dinner | NA | [grated coconut, mustard seeds ( rai / sarson), cumin seeds (jeera), curry leaves (kadi patta), chilli powder, ripe peeled alphonso mangoes, turmeric powder (haldi), chopped jaggery (gur), salt, oil, mustard seeds ( rai / sarson), whole dry kashmiri red chilli, curry leaves (kadi patta)] | 15 mins | 24 mins | [South Indian Curries / Sabzis, Traditional Indian Sabzis, Indian Party, Pan, Quick Sabzis, Lunch Sabzi, South Indian Dinner] | 4Makes 4 servings | South Indian | Mango in Coconut Curry is a sweet, sour and spicy dish that is popular in the Konkan region. Peeled, whole mangoes are cooked with jaggery and perked up with a mildly-spiced coconut paste. The tempering of mustard seeds and red chillies is very important to get the characteristic taste of this dish. In regions like Mangalore, this dish is called Mango Sasav, where sasav means mustard. That tells how important the little seed is, to get the authentic flavour and aroma of this dish. Serve with rotis and rice . Also do try other | [Combine the mangoes, turmeric powder, jaggery, salt and 2 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Cover with a lid, mix well and cook on a medium flame for 15 minutes, while stirring occasionally., Add the prepared coconut paste, little salt and 1 cup of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Keep aside., Heat the oil in a small non-stick pan, add the mustard seeds, kashmiri dry red chilli, curry leaves and sauté on a medium flame for few seconds., Add the tempering to the prepared mango gravy and mix well., Serve hot.] | [Energy, 250 cal, Protein, 1.8 g, Carbohydrates, 16.8 g, Fiber, 5.2 g, Fat, 19.4 g, Cholesterol, 0 mg, Vitamin A, 582.4 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.5 mg, Vitamin C, 3.6 mg, Folic Acid, 4.7 mcg, Calcium, 13.8 mg, Iron, 1.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 5.2 mg, Potassium, 41 mg, Zinc, 0.1 mg] | mango-sasav-mango-in-coconut-curry-4360r |
| rcp1636 | Mango Sauce | NA | NA | [mango pulp, sugar, cornflour, lemon juice, orange squash] | 2 mins | 5 mins | [Basic Indian Dessert Recipes, Non-stick Pan, Quick Indian Sweets, Quick Indian Dips, Gravies & Sauces] | 2Makes 2.5 cups (35 tbsp ) | Indian | Dab it on a cheesecake, or pour it over ice-cream. Blend it with chilled milk, or serve it with fresh cream. If you are game for some innovation, use it to dress your crunchy salad! Do what you may with it, but this sweet and tangy Mango Sauce is sure to add immense excitement to any culinary creation! | [Combine the mango pulp, sugar, cornflour and 1½ cups of water in a deep non-stick pan, mix well till the cornflour dissolves completely and cook on a medium flame for 4 to 5 minutes or till the sauce thickens, while stirring occasionally., Allow it to cool slightly and add the lemon juice and orange squash, mix well and cool completely., Store refrigerated and use as required.] | [Energy, 21 cal, Protein, 0.2 g, Carbohydrates, 4.9 g, Fiber, 0.2 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 3.3 mg] | mango-sauce-1636r |
| rcp41024 | Mango Sev Puri | Snacks | Veg | [chopped mangoes, papdis, chopped capsicum, chopped tomatoes, chopped coriander (dhania), chopped green chillies, chaat masala, chilli powder, dried mango powder (amchur), sev, chopped coriander (dhania)] | 20 mins | 0 mins | [Indian Snacks for Entertaining, Chaat, Evening Tea Snacks, No Cooking Veg Indian, Indian Party] | 18Makes 18 servings | Indian | Here is a snazzy variant of the ever-popular Sev Puri , where the papdis are topped with a delightful mixture of mangoes, capsicum and tomatoes, not to forget chaat masala and a couple of other spice powders. Garnish the Mango Sev Puri with loads of crisp sev, and you are all set to surprise your family and friends with a snack they might never have tasted before. The best part is that it is very easy and quick to prepare, but very appealing, which makes it a good choice to serve at parties . | [Combine the mangoes, capsicum, tomatoes, coriander, green chillies. Chaat masala, chilli powder and dried mango powder in a deep bowl and mix well., Place 9 papdis on a serving plate and top each papdi with 1 tsp of the prepared mango mixture., Sprinkle some sev and coriander on each papdi., Repeat steps 2 and 3 to make 9 more mango sev puris., Serve immediately.] | [Energy, 45 cal, Protein, 1 g, Carbohydrates, 5.3 g, Fiber, 0.7 g, Fat, 2.1 g, Cholesterol, 0 mg, Sodium, 5.2 mg] | mango-sev-puri-41024r |
| rcp41678 | Mango Sorbet | NA | NA | [mango cubes, sugar, curds (dahi), lemon juice] | 10 mins | 0 mins | [Fruit Based Indian Desserts, Indian Sorbets / Indian Frozen Desserts, Desserts for Entertaining, Western Party, Indian Freezer] | 6Makes 6 servings | Indian | The Mango Sorbet is a classic treat that combines the sweet tanginess of mangoes with the pleasant creaminess of curds and tang of lemon juice to excite your taste buds and refresh your senses! The crumbly icy crunch of the sorbet accentuates the fabulous, inimitable flavour of mangoes making this a must-try recipe in the summer when mangoes are available in plenty. Make sure you choose ripe Alphonso mangoes and not raw ones for this recipe. You can also try other sorbets like Strawberry Banana Apple Sorbet or Orange Sorbet . | [Combine all the ingredients in a mixer and blend till smooth., Pour the mixture into a shallow aluminium container and cover it with an aluminium foil., Deep- freeze it for approx. 5 to 6 hours or till firm., Remove it from the deep-freezer and keep aside for 4 to 5 minutes., Scrape it with a fork and serve immediately in 6 individual glasses.] | [Energy, 88 cal, Protein, 1 g, Carbohydrates, 16.9 g, Fiber, 0.4 g, Fat, 1.3 g, Cholesterol, 2.7 mg, Sodium, 15.4 mg] | mango-sorbet-41678r |
| rcp40809 | Mango Souffle, Eggless Mango Souffle | NA | NA | [mango pulp, whipped cream, icing sugar, veg gelatin powder, mango pieces] | 5 mins | 0 mins | [French Desserts, Fruit Based Indian Desserts, Souffle, Desserts for Entertaining, Indian Birthday Party, Western Party] | 10Makes 10 servings | Indian | A soufflé is a classic French dessert that is rich, creamy and unbelievably light. While the traditional recipes are egg-based, we reproduce the same light-as-air experience without using eggs. Veg gelatin powder helps us in this task! This Eggless Mango Soufflé combines the divine flavour of mangoes with the ethereal texture of soufflés to give your palate a treat that is par comparison. Finish your party menu with crowd-pleasing desserts like Thandai Souffle , Chocolate Banana Mousse , Apple Crisp Pudding , Chocolate Cheese Tart and Tiramisu Sundaé . | [Combine the whipped cream and icing sugar in a deep bowl and beat till thick using an electric beater. Keep aside., Put the mango pulp in a deep bowl and beat it using an electric beater for 1 minute., Combine the gelatin powder and 4 tbsp of hot water in a bowl and mix well and add it to the mango pulp and beat it with an electric beater for 1 minute., Add the beaten whipped cream and fold gently using a spatula., Pour equal quantities of the mixture into 10 individual glasses or bowls and refrigerate for 2 hours or till the souffle sets., Serve chilled garnished with mango pieces.] | [Energy, 98 cal, Protein, 0.4 g, Carbohydrates, 12.1 g, Fiber, 0.2 g, Fat, 5.3 g, Cholesterol, 0 mg, Sodium, 15.5 mg] | mango-souffle-eggless-mango-souffle-40809r |
| rcp137 | Mango Tarts | NA | NA | [plain flour (maida), soft butter, salt, water, lemon juice, cornflour, sugar, water, cream, powdered sugar, grated lemon rind, yellow colouring, mixed fruit jam, mangoes, sliced] | 20 min. | 20 min. | [Italian Desserts, Fruit Based Indian Desserts, Pies / Tarts, Baked, Christmas, Father's Day, Children's Day] | 14Serves 12 to 15. | Indian | An instant hit at tea parties. These delicious rich tarts will just melt in your mouth. | [Sieve the flour with the salt., Rub in the butter and make a dough by adding ice-cold water (about 1 tablespoon)., Roll out the dough to about 3 mm. (1/8") thickness., Cut with a fluted cutter of desired size., Press into tart cases and prick with a fork., Bake blind in a hot oven at 230 degree C (450 degree F) for 10 to 12 minutes., Cool the tart cases., Mix the lemon juice, cornflour, granulated sugar and add 3/4 teacup of water., Cook on a slow flame until the mixture becomes thick., Cool., Beat the cream with the powdered sugar and add to the mixture., Add the lemon rind and yellow colouring., Chill thoroughly., Fill each tart with about 1/4 teaspoon of jam., Put a large blob of lemon filling on top., Cover with mango slices of the approriate length., Warm the remaining jam and brush on top of the mango slices., Store in the refrigerator., Serve cold.] | [Energy, 124 cal, Protein, 1.3 g, Carbohydrates, 35.7 g, Fiber, 0.4 g, Fat, 5.6 g, Cholesterol, 9.3 mg, Sodium, 42.6 mg] | mango-tarts-137r |
| rcp1913 | Mango Truffle Cake | NA | NA | [mango cake, mango pulp, beaten whipped cream, powdered sugar, beaten whipped cream, mango strips, sugar syrup, chopped mangoes] | 15 mins | 0 mins | [Fruit Based Indian Desserts, Chocolate Dessert, Cakes, Indian style Eggless Cakes, Desserts for Entertaining, Island Party, Sweet Recipes for Kids] | 1Makes 1 cake (6 wedges) (6 wedges ) | Indian | mango truffle cake recipe | eggless mango cake | Indian mango truffle cake | mango cake without butter | with 25 amazing images. mango truffle cake recipe | eggless mango cake | Indian mango truffle cake | mango cake without butter is an inevitable dessert to be tried in summer when the market is flooded with fresh mangoes. Learn how to make eggless mango cake. To make mango truffle cake, place the cake on a clean, dry surface and cut the cake horizontally into two equal parts with help of a sharp knife. Sprinkle the sugar syrup equally on the inner side of both the cake halves. Spread ½ cup of prepared mango icing on the lower halve of the cake and spread it evenly using a palette knife. Sprinkle the chopped mangoes evenly over it. Sandwich with the other halve of the cake, with the soaked part facing upwards and press it lightly. Spread the remaining mango icing evenly on top and at the sides of the cake to cover the cake with the help of a palette knife. For the topping, put the beaten whipped cream in a piping bag with a star nozzle fitted in. Decorate the circumference of the cake by making any design of your choice. Decorate with the mango strips and some more swirls as per your choice. Serve immediately or refrigerate till use. Truffle cakes are so called because they melt-in-the-mouth like truffles that are made of pure chocolate and cream. Truffle cakes may be made in various flavours like chocolate, vanilla, strawberry, and so on, but the Indian mango truffle cake tops the charts because of the burst of flavour that the fresh fruit and pulp give. Everything about this cake is mango, mango, mango, right from the cake to the icing and the toppings too. The mango cake is sandwiched with mango icing and topped with loads of whipped cream and fruit strips. The outcome is an irresistible eggless mango cake that is fruity, succulent and creamy too. Kids are sure to lose themselves in the fruit flavour of mango cake without butter. When mangoes are not is season, you are also bound to enjoy other truffle cakes like the Double Layered Chocolate Truffle Gateau and the Chocolate Truffle Cake. Tips for mango truffle cake. 1. But only alphonso mangoes for best flavour and aroma of the cake. 2. To beat the cream, we recommend the use of an electric beater only. This will lend the necessary soft peaks to the whipped cream. 3. Whether it’s beaten whipped cream or mango icing, it should be stored frozen till use. 4. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 5. A serrated knife is best to cut the mango sponge cake into two halves. 6. Finally while assembling the truffle cake and spreading the icing, place the cake on a turntable if possible. This is for ease of spreading the icing evenly over the cake, including the sides. If you don’t have a turntable, use a flat plate and keep rotating it gently. Enjoy mango truffle cake recipe | eggless mango cake | Indian mango truffle cake | mango cake without butter | with step by step photos. | [Place the cake on a clean, dry surface and cut the cake horizontally into two equal parts with help of a sharp knife. Sprinkle the sugar syrup equally on the inner side of both the cake halves., Spread ½ cup of prepared mango icing on the lower halve of the cake and spread it evenly using a palette knife., Sprinkle the chopped mangoes evenly over it., Sandwich with the other halve of the cake, with the soaked part facing upwards and press it lightly., Spread the remaining mango icing evenly on top and at the sides of the cake to cover the cake with the help of a palette knife., Put the beaten whipped cream in a piping bag with a star nozzle fitted in. Decorate the circumference of the cake by making any design of your choice., Decorate with the mango strips and some more swirls as per your choice., Serve immediately or refrigerate till use.] | [Energy, 266 cal, Protein, 1.8 g, Carbohydrates, 36.6 g, Fiber, 0.3 g, Fat, 12.5 g, Cholesterol, 6.1 mg, Sodium, 52.5 mg] | mango-truffle-cake-1913r |
| rcp2076 | Mango Vanilla Sandesh | NA | NA | [sandesh, mango, food colour, vanilla essence, saffron (kesar) strands] | 10 mins | 0 mins | [Bengali Sweets, Chenna, Fruit Based Indian Desserts, Diwali, Diwali Sweets Mithai] | 10Makes 10 servings | Bengali | Layered mango and vanilla flavoured sandesh. | [Divide the sandesh into 2 equal parts., In one part, add the mango essence and yellow food colour and mix well to make mango flavoured sandesh., Line a 250 mm. X 50 mm. (10" x 2") cake tin with a plastic sheet and spread an even layer of mago sandesh on it., Add the vanilla essence in the other portion of the sandesh and spread an even layer over the mango sandesh., Refrigerate for some time and unmould and then cut it into 10 pieces., Garnish with saffron strands and serve.] | [Energy, 30 cal, Protein, 0.2 g, Carbohydrates, 6.8 g, Fiber, 0.3 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 10.4 mg] | mango-vanilla-sandesh-2076r |
| rcp4834 | Mango Yoghurt | NA | NA | [milk, hung curds (chakka dahi), mango pulp, sugar, mint sprig] | 5 mins | 9 mins | [Bengali Sweets, Fruit Based Indian Desserts, Traditional Indian Mithai, No Bake Desserts, Mother's Day, Children's Day, Indian Party] | 5Makes 5 servings | Bengali | mango yoghurt recipe | Indian style mango yoghurt | healthy aam doi | with 21 amazing images. Yoghurt is a popular dairy product that’s made by the bacterial fermentation of milk and it is a versatile dish that can be made in multiple varieties. Learn how to make mango yoghurt recipe | Indian style mango yoghurt | healthy aam doi | In this mango yoghurt recipe, yummy yoghurt and the King of Fruits come together to delight your palate and give you a calcium boost. With the goodness of mango and milk, here is the most delectable and yummy recipe, you can skip sugar to this healthy aam doi. Yogurt provides probiotics, vitamins and minerals, all of which may boost immune health and prevent certain illnesses. Mango is a good source of vitamin C, which improves the absorption of calcium and ensures that you get the best benefits of yoghurt. pro tips to make mango yoghurt: 1.Use ripe mangoes for the best flavour. 2. You can adjust the amount of sugar to your taste or you can skip it. 3. Mango pulp is cooked to remove the excess moisture in the pulp. 4. Make sure to use fresh hung curd. Enjoy mango yoghurt recipe | Indian style mango yoghurt | healthy aam doi | with detailed step by step photos. | [To make mango yoghurt, heat milk in a deep pan, add sugar and simmer for 5 minutes. Allow it to cool slightly until it becomes warm., In other broad nonstick pan, cook the mango pulp on medium flame for 4 to 5 minutes, while stirring continuously. Keep aside to cool completely., Once cooled, combine the hung curd and cooked mango pulp in deep bowl and whisk well., Gradually add the warm milk in the mango curd mixture and whisk well till no lumps remain., Transfer the mixture into and earthen pot and cover it completely using an aluminium foil., Allow it to rest it in warm place for about 8 to 10 hours, then refrigerate for 1 hour., Serve the mango yoghurt chilled.] | [Energy, 166 cal, Protein, 5.4 g, Carbohydrates, 17.9 g, Fiber, 0.2 g, Fat, 7.9 g, Cholesterol, 19.2 mg, Sodium, 31.4 mg] | mango-yoghurt-4834r |
| rcp3059 | Mango Yogurt for Babies, Toddlers, Kids, Adults, Healthy | NA | NA | [chopped alphonso mangoes, thick curds (dahi)] | 5 mins | 0 mins | [Healthy Foods for Kids, Recipes for Weaning (8 to 9 months), Recipes for Baby (10 to 12 Months), Post Surgery Diet, Calcium Rich Desserts, Post Surgery Full Fluid Diet] | 1Makes 1 cup | NA | mango yogurt for babies, toddlers, kids, adults recipe | 2 ingredient Indian mango yoghurt for babies above 6 months | healthy no sugar, no honey mango curd yoghurt for babies | with 10 images. mango yogurt for babies, toddlers, kids, adults recipe is made with zero sugar, honey. Learn to make 2 ingredient Indian mango yoghurt for babies above 6 months. Although the King of fruits visits us only once a year, make sure you treat your baby to this delicious fruity flavoured mango yogurt for babies when this fruit is available in plenty. Mangoes give plenty of vitamin A, which aids in vision while fresh curds are a good source of calcium needed to strengthen the bones of growing babies in healthy no sugar, no honey mango curd yoghurt for babies. In the early stages of weaning, use curds made of cow’s milk in mango yogurt for babies rather than buffalo’s milk as it is easily digestible. Also, use fresh curds as soon as they are fully set and before they start becoming sour, to ensure a soft flavour of mango yogurt for babies that your child will like. Our toddler loved the mango yogurt for babies and there was some left over. Guess what, the adults had it and it was super tasty for us too. Yes, this is a healthy mango yogurt for adults also. We double the quantity of mango yogurt for babies so that there is some left for us to have also. Pro tips for mango yogurt for babies, toddlers, kids, adults recipe. 1. Mango Yogurt is a perfect recipe for babies above 6 months. 2. Consult your pediatrician before introducing curd to your baby. Discuss about the variety of curd to use. 3. Always remember to watch for allergies, if any, when feeding Mango yogurt for the first time. 4. Begin with a small quantity and gradually increase it. Enjoy how to make mango yogurt for babies, toddlers, kids, adults recipe | 2 ingredient Indian mango yoghurt for babies above 6 months | healthy no sugar, no honey mango curd yoghurt for babies | with detailed step by step photos below. | [To make mango yogurt for babies, combine the mangoes and curds in a mixer and blend till smooth., Serve the mango mango yogurt for babies immediately.] | [Energy, 84 cal, Protein, 2.4 g, Carbohydrates, 8.4 g, Fiber, 0.2 g, Fat, 3.4 g, Cholesterol, 8 mg, Sodium, 18.6 mg] | mango-yogurt-for-babies-toddlers-kids-adults-healthy-3059r |
| rcp42534 | Mango, Banana and Spinach Smoothie Bowl | BreakFast | NA | [mango cubes, sliced banana, chopped spinach (palak), chopped mangoes, pomegranate (anar), chia seeds] | 5 mins | 0 mins | [Indian Milkshakes & Smoothies, Mixer, Healthy Indian Breakfast Juices, Smoothies, Healthy Drinks Smoothies & Milkshakes] | 1Makes 1 servings | Indian | Watch how the sweetness of bananas and the captivating taste of mangoes combine with the humble but nutritious spinach to make an awesomely thick smoothie! A unique topping of chopped mangoes, crunchy pomegranate and chewy chia seeds is a master stroke that raises the range of the Mango Banana and Spinach Smoothie Bowl to incomparable levels. This smoothie is thick and luscious because of the combination of bananas and mangoes. Plus, it has a lot of toppings. So, it’s not something you serve in a glass but in a bowl! This vegan smoothie bowl is quite filling, and a great option for vegan breakfast, especially since it is quick and easy. When mangoes are in season, this is a must-try! | [Combine the frozen mangoes, banana, spinach and ¼ cup water in a mixer and blend till smooth., Transfer the mixture into a serving bowl., Top it with the mangoes on one side of the bowl., Then top it with a layer of pomegranate next to the mango layer., Finally sprinkle the chia seeds on the remaining part of the smoothie bowl., Serve immediately.] | [Energy, 259 cal, Protein, 3.8 g, Carbohydrates, 56.2 g, Fiber, 5.3 g, Fat, 1.9 g, Cholesterol, 0 mg, Sodium, 105.5 mg] | mango-banana-and-spinach-smoothie-bowl-42534r |
| rcp3881 | Mangodi ki Dal | NA | Veg | [crushed moong dal mangodi, ghee, cumin seeds (jeera), asafoetida (hing), chopped tomatoes, ginger-green chilli paste, turmeric powder (haldi), chilli powder, coriander (dhania) powder, salt, lemon juice, chopped coriander (dhania)] | 10 mins | 15 mins | [Rajasthani Kadhi, Dal, Rajasthani Traditional Combinations, Popular Dals from all over India, Indian Pressure Cooker, Pressure Cooker Vegetables, Indian Party, Pressure Cooker] | 6Makes 6 servings | Rajasthani | mangodi ki dal recipe | Rajasthani mangodi ki dal | healthy mangodi dal with tomatoes | with 25 amazing images. mangodi ki dal is a traditional Rajasthani dal. Learn to make healthy mangodi dal with tomatoes. Since fresh vegetables are rare in the deeper desert regions of Rajasthan, it is common to cook dals like mangodi ki dal and subzis with dried and preserved vegetables or dal dumplings. Combined with the right amount of spices, and typically cooked with ghee, these transform into mouth-watering fare, as in the case of the mangodi ki dal. Here, moong dal mangodi combines with tomatoes, ginger-green chilli paste and some common spice powders, to give rise to an irresistible Rajasthani mangodi ki dal accompaniment for hot rice or rotis. See our easy recipe for moong dal mangodi or you can buy it easily in stores or on amazon. To complete a healthy Rajasthani meal, have mangodi ki dal with bajra or jowar roti. Enjoy mangodi ki dal recipe | Rajasthani mangodi ki dal | healthy mangodi dal with tomatoes | with step by step photos. | [To make mangodi ki dal, heat the ghee in a pressure cooker and add the cumin seeds and asafoetida., When the seeds crackle, add the crushed mangodi and sauté on a medium flame for 2 to 3 minutes., Add the tomatoes, ginger-green chilli paste, turmeric powder, chilli powder, coriander powder, salt and 2½ cups of water, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Add 1½ cups of water and lemon juice, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve mangodi ki dal hot garnished with coriander.] | [Energy, 85 cal, Protein, 4.4 g, Carbohydrates, 11.3 g, Fiber, 1.9 g, Fat, 2.4 g, Cholesterol, 0 mg, Sodium, 8 mg] | mangodi-ki-dal-3881r |
| rcp40864 | Mara Mari Juice, Pineapple and Sweet Lime Juice | NA | NA | [pineapple cubes, sweet lime (mosambi) segments, powdered sugar, salt, black salt (sanchal), cumin seeds (jeera) powder] | 20 mins | 0 mins | [Indian Juices, Cocktail Party, Juicer and Hopper, Fresh Juices, Healthy Indian Fruit Juices] | 4Makes 4 small glasses | Indian | A peppy tropical treat, the Mara Mari Juice features a marvellous combination of pineapple and sweet lime juice, flavoured with black salt and spice powders. The proper balance of salt and sugar in the juice helps to strengthen the flavours of the two fruits and the spice powders, making this a glassful of sheer delight. Other popular juice combos with pineapple are Strawberry Pineapple Juice , Papaya Pineapple Juice , Muskmelon and Pineapple Juice Mango and Pineapple Juice. Enjoy how to make Mara Mari Juice recipe with detailed step by step photos below. | [Add the pineapple and sweet lime pieces a few at a time in the hopper., Transfer into a deep bowl, add all the remaining ingredients and mix well., Serve immediately.] | [Energy, 117 cal, Protein, 1.4 g, Carbohydrates, 26.7 g, Fiber, 6.5 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 237.4 mg] | mara-mari-juice-pineapple-and-sweet-lime-juice-40864r |
| rcp1217 | Margarita | NA | NA | [tequila, triple sec or cointreau, limes, ice-cubes, table salt] | 5 min. | Nil. | [Mexican Drinks, Mexican Party] | 4Serves 4. | Mexican | | [Squeeze the juice from the limes, reserving the lime halves. Moisten the rims of four cocktail glasses by rubbing with the reserved squeezed lime halves. Put the salt on a saucer and dip the rim of the glasses in it., (Do not attempt to do this with water as it dissolves the salt), Place the lime juice in a blender, add the tequila, the Triple Sec or Cointreau and the ice cubes, and blend at high speed for 30 seconds. Pour into the chilled glasses., If you wish to make this drink weaker, add more ice and less of the mixture to each glass.] | [Energy, 70 cal, Protein, 0.3 g, Carbohydrates, 8 g, Fiber, 0.3 g, Fat, 0.2 g, Cholesterol, 0 mg, Vitamin A, 0 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 5.9 mg, Folic Acid, 0 mcg, Calcium, 10.5 mg, Iron, 0 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 32.1 mg, Potassium, 40.5 mg, Zinc, 0 mg] | margarita-1217r |
| rcp5018 | Margaritas | NA | NA | [strawberries kiwis, sliced, lemon juice, sugar, Tequila, ice-cubes] | | 0 mins | [Mexican Drinks, Cocktails, Cocktail Party, Mixer] | 2Makes 2. | Mexican | This popular drink made from the potent Mexican liquor Tequila is served in chilled, salt rimmed stemmed glasses. When strawberry or kiwi are not in season use readymade strawberry or kiwi crush…… and remember to reduce the sugar proportionately. You can also make them with lemons or pineapples. Some people like salt around the rim of the glass; some don't. I do. A hint of salt on the tongue contrasts with the sweetness of the fruit and sets off the tequila's unique flavor. This drink is equally delicious without the tequila too. | [Combine all the ingredients in a blender and blend till you have a thick slushy puree., Pour into salt rimmed glasses and serve immediately., Wet the lip of the glasses with a lemon wedge and then invert the glass over a plate of salt. Pick up the glass gently and dust off any excess salt. Place carefully on the bar table. You're ready to conjure up heady Margaritas., You could rim the glass with a colour which is in contrast to the Margarita-a-yellow or green coloured rim for a strawberry or watermelon margarita. All you have to do is add a few drops of food colouring to the salt., Traditionally, Margaritas are served in glasses with stems shaped like a cactus, which keep the Maxican theme and complement the colour of a well-made Margarita. However, you may use any stemmed glass - like I have done - that strikes your fancy., Frozen Margaritas are best served in a wide mouthed glass. If you are serving Margaritas over crushed ice, a tumbler-like glass is preferred.] | [Energy, 149 cal, Protein, 1 g, Carbohydrates, 30.5 g, Fiber, 2.4 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 18.5 mg] | margaritas-5018r |
| rcp3278 | Margherita Pizza 2 Ways, in Oven and in Pan | Dinner | Veg | [plain flour (maida), instant dry yeast, sugar, olive oil, olive oil, cornmeal, pizza sauce, diced mozzarella cheese, tomato slices, mozzarella cheese, olive oil, basil] | 20 mins | 0 mins | [Continental food, Italian Pizzas, different types of pizza, One Dish Vegetarian Meals, One Meal Dinner, Baked, Italian Party] | 2Makes 2 pizzas (8 slice ) | Italian | Margherita pizza 2 ways recipe | Indian Margherita pizza in oven | homemade Margherita pizza in a pan | classic pizza Margherita | with 58 amazing images. Margherita pizza 2 ways recipe | Indian Margherita pizza in oven | homemade Margherita pizza in a pan | classic pizza Margherita has a snazzy, lingering aroma and flavour which kids love to indulge into. The gooey texture is guaranteed to lure anyone. Learn how to make classic pizza Margherita. To make Margherita pizza 2 ways, in a small bowl, add yeast, sugar and ½ cup of lukewarm water. Mix well and cover with lid. Keep aside to rest for 10 minutes. In a deep bowl, add the plain flour, yeast mixture and salt. Mix well and knead into a dough. Add 1 tbsp of olive oil and stretch and knead well till the dough is smooth. Grease the same bowl using little olive oil and place the dough in it. Cover the bowl with a lid and keep aside to rest in a warm place for 2 hours. The dough will rise within 2 hours. Deflate the dough to remove excess air and knead lightly once again. Divide the dough into 2 equal portions. Place a portion of the dough on a clean, dry surface, dust some cornmeal over it. Stretch it slightly and then roll it into make 9" (225 mm.) diameter round shape. Then to make classic pizza Margherita, place the rolled dough on a greased baking tray. Spread 1/4 cup of pizza sauce evenly over it. Sprinkle 3/4 cup diced mozzarella cheese over it. Place 4 tomato slices and 5 mozzarella cheese slices evenly over it. Repeat step 7 to 11 to assemble 1 more pizza. Bake the pizza in a pre-heated oven at 220°C (440°F) for 10 to 15 minutes. Remove and garnish each pizza with basil leaves. Cut it into 4 equal pieces and brush the sides of each pizza with little olive oil. Serve immediately. Pizza Margherita, is a simple pizza from Italy. A classic pizza, named after the Italian Queen Margherita. On a visit to Naples, Queen Margherita requested for a local specialty. She was served a pizza in the colours of the Italian Flag - red tomatoes, green basil and white mozzarella. The Queen was delighted and the dish was christened after her. Classic pizza Margherita features a bubbly crust, fresh tomato sauce, fresh mozzarella, basil, a drizzle of olive oil, and a sprinkle of salt. That's so simple. The perfectly baked Indian Margherita pizza in oven has a chewy taste of fresh mozzarella, which is pleasurable. The sweet and tangy pizza sauce complements the cheese and tomatoes flawlessly. For all those who do not have an oven, do no despair. We have a version of homemade Margherita pizza in a pan. This pizza doesn't pick up brown specs of baked cheese on top, but the outcome in a pan is too amazing to resist. Tips to make Margherita pizza. 1. We suggest use of mozzarella cheese for the perfect gooey texture and flavour. 2. Always use lukewarm water to activate the yeast. 3. For dusting, corn meal can be replaced with plain flour. Enjoy Margherita pizza 2 ways recipe | Indian Margherita pizza in oven | homemade Margherita pizza in a pan | classic pizza Margherita | with step by step photos. | [To make margherita pizza in oven, in a small bowl, add yeast, sugar and ½ cup of lukewarm water. Mix well and cover with lid. Keep aside to rest for 10 minutes., In a deep bowl, add the plain flour, yeast mixture and salt. Mix well and knead into a dough., Add 1 tbsp of olive oil and stretch and knead well till the dough is smooth., Grease the same bowl using little olive oil and place the dough in it. Cover the bowl with a lid and keep aside to rest in a warm place for 2 hours. The dough will rise within 2 hours., Deflate the dough to remove excess air and knead lightly once again., Divide the dough into 2 equal portions., Place a portion of the dough on a clean, dry surface, dust some cornmeal over it. Stretch it slightly and then roll it into make 9" (225 mm. ) diameter round shape., Place the rolled dough on a greased baking tray., Spread 1/4 cup of pizza sauce evenly over it., Sprinkle 3/4 cup diced mozzarella cheese over it., Place 4 tomato slices and 5 mozzarella cheese slices evenly over it., Repeat step 7 to 11 to assemble 1 more pizza., Bake the pizza in a pre-heated oven at 220°c (440°f) for 10 to 15 minutes., Remove and garnish each pizza with basil leaves., Cut it into 4 equal pieces and brush the sides of each pizza with little olive oil., Serve immediately., To make margherita pizza without oven, in a deep nonstick pan, place a ring stand in the center of the pan., Preheat on slow flame for 10 minutes., Place the assembled pizza on a greased plate and place it on the stand., Cover it with a lid and bake on a medium flame for 10 to 15 minutes or until the cheese melts., Remove on a chopping board and garnish with basil leaves., Cut the pizza into 4 equal pieces and brush the sides of pizza using little olive oil., Serve immediately.] | [Energy, 219 cal, Protein, 10.1 g, Carbohydrates, 27.7 g, Fiber, 1.2 g, Fat, 6.6 g, Cholesterol, 12.1 mg, Sodium, 360.2 mg] | margherita-pizza-2-ways-in-oven-and-in-pan-3278r |
| rcp5226 | Marinated Bell Pepper Open Burger | Snacks | NA | [burger buns, butter, chopped parsley, mayonnaise, grated fresh paneer, chopped onions, milk, dry red chilli flakes (paprika), grated garlic (lehsun), lemon juice, salt, sliced yellow capsicum, sliced green capsicum, sliced red capsicum, olive oil, dry red chilli flakes (paprika), dried mixed herbs, salt, freshly ground black pepper (kalimirch), lemon juice, parsley] | 5 mins | 0 mins | [Quick breakfast, Breakfast Sandwiches, Paneer Based Snacks, Western Party] | 4Makes 4 open burgers | NA | Colourful and crunchy bell peppers marinated in herbed olive oil decorate crispy burger buns together with a homemade parsley cream cheese. The Marinated Bell Peppers Open Burger reminds one of the good old farm days, with its creamy and herby topping interspersed with fresh juicy bell peppers. It is the perfect choice for a garden party, or just about any day for that matter. | [Divide the parsley cream cheese mixture into 4 equal portions. Keep aside., Divide the marinated peppers mixture into 4 equal portions. Keep aside to marinate for 10 to 15 minutes., Cut each burger horizontally into 2 equal halves., Apply a little butter on all the bun halves and bake in a pre-heated oven at 200°c (400°f) for 8 to 10 minutes., Place the baked bun halves on a clean, dry surface with the buttered side facing up., Spread a portion of the prepared parsley cream cheese over each bun halve., Finally top with a portion of the prepared marinated pepper., Serve immediately garnished with a parsley sprig.] | [Not Given] | marinated-bell-pepper-open-burger-5226r |
| rcp36063 | Marinated Black Olives | NA | Veg | [black olives, garlic (lehsun) cloves, cumin seeds (jeera), red capsicum, olive oil] | 10 mins | 0 mins | [No Cooking Veg Indian, Quick Pickles / Aachar] | 2Makes 2 cups | Indian | Black olives mixed with garlic, cumin seeds and capsicum and topped with olive oil to marinate. They’re handy to pop in the mouth, piquant and an international favourite! | [Combine all the ingredients in separate sterilized glass jars, adding olive oil as needed to cover., Toss well to mix all the ingredients together, cover and refrigerate for at least 2 days., Bring to room temperature before serving., For stuffed green olives, combine 2 cups green olives, 2 tsp crushed garlic, 1 tsp dried oregano, ½ tsp lemon zest in a sterilized glass jar, mix well and add enough olive oil to cover and repeat the same as above.] | [Not Given] | marinated-black-olives-36063r |
| rcp3003 | Marwari Aam Aur Kabuli Chane ka Achar | NA | NA | [kabuli chana (white chick peas), grated raw mango, turmeric powder (haldi), fenugreek (methi) seeds, fenugreek seeds (methi) powder, fennel seeds (saunf), asafoetida (hing), nigella seeds (kalonji), whole dry kashmiri red chillies, chilli powder, mustard (rai / sarson) oil, salt] | 24 mins | 0 mins | [Rajasthani Achaar Launji, Spicy Achar, Indian Party, Kebab Party] | 2Makes 2 cups (28 tbsp ) | Rajasthani | Marwari aam aur kabuli chane ka achar recipe | aam aur kabuli chana ka achar | Indian chana chole achar | Marwari mango pickle | with 35 amazing images. Marwari aam aur kabuli chane ka achar recipe | aam aur kabuli chana ka achar | Indian chana chole achar | Marwari mango pickle | is a patent pickle which features in Marwari thali. Learn how to make aam aur kabuli chana ka achar. To make Marwari aam aur kabuli chane ka achar, combine the grated mango, turmeric powder and salt and leave aside for 30 minutes. Squeeze out all the mango water using a muslin cloth and keep aside. Keep the grated mango aside separately. Soak the Kabuli chana and fenugreek seeds in the mango water overnight. Refrigerate the grated mango. Combine the fenugreek seeds powder, fennel seeds, asafoetida, nigella seeds, whole red chillies, chilli powder and soaked Kabuli chana mixture with the grated mango. Mix well. Heat the mustard oil. Cool it and add to the prepared mixture. Bottle the pickle in a sterilised glass jar. The pickle is ready to eat after 3 to 4 days. Store it a cool dry place for upto 1 year. The summers in India are quite unbearable, but they have a saving grace - the mango season. Everyone looks forward to the yearly mango crop and housewives get busy blending the myriad spices needed for a whole year's supply of mango pickles. As pickles are an essential feature of the Indian menu, new and more innovative varieties come up from time to time. Indian chana chole achar is one such example. This aam aur kabuli chana ka achar is of a tongue tickling grated mango and chick pea pickle combined judiciously with whole and powdered spices. The chick peas in this recipe takes on a sour salty flavour as they are soaked in raw mango water. The use of Indian spices gets exceptionally highlighted in this tempting pickle. Like all oil based pickles, this Marwari mango pickle has a shelf life of upto one year, but surely it will be eaten up much before that. Tips for Marwari aam aur kabuli chane ka achar. 1. Mustard oil can be replaced with any oil of your choice. 2. Remember to heat the oil very well. This helps to increase the shelf life of the pickle. 3. But you need to cool the oil before adding. 4. Remember to marinate the pickle for 6 to 7 days to enjoy its true flavours. 5. This pickle has to be stored refrigerated in a glass bottle. Enjoy Marwari aam aur kabuli chane ka achar recipe | aam aur kabuli chana ka achar | Indian chana chole achar | Marwari mango pickle | with step by step photos. | [To make marwari aam aur kabuli chane ka achar, combine the grated mango, turmeric powder and salt and leave aside for 30 minutes., Squeeze out all the mango water using a muslim cloth and keep aside. Keep the grated mango aside separately., Soak the kabuli chana and fenugreek seeds in the mango water overnight., Refrigerate the grated mango., Combine the fenugreek seeds powder, fennel seeds, asafoetida, nigella seeds, whole red chillies, chilli powder and soaked kabuli chana mixture with the grated mango. Mix well., Heat the mustard oil. Cool it and add to the prepared mixture., Bottle the pickle in a sterilised glass jar., The pickle is ready to eat after 6 to 7 days., Store the marwari aam aur kabuli chane ka achar in a cool dry place for upto 1 year.] | [Energy, 95 cal, Protein, 0.5 g, Carbohydrates, 3 g, Fiber, 1 g, Fat, 9.1 g, Cholesterol, 0 mg, Sodium, 277.7 mg] | marwari-aam-aur-kabuli-chane-ka-achar-3003r |
| rcp33167 | Masala Aloo Roti | NA | NA | [arrowroot (paniphal) flour, plain flour (maida), boiled , peeled and mashed potatoes, coarsely ground cumin seeds (jeera), chopped coriander (dhania), oil, chopped green chillies, freshly ground black pepper (kalimirch), salt, oil, plain flour (maida), oil] | 15 mins | 20 mins | [Indian Rotis, Tava, Quick Rotis / Parathas] | 10Makes 10 rotis | Indian | Masala aloo roti, the unique flavour of this roti is crafted by the jeera, green chillies and pepper along with the potatoes, which also adds softness to the roti. The potatoes and maida also aid in binding. Relish this delight with a vegetable of your choice. | [Combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water. Cover and keep aside for 5 minutes., Knead the dough again and divide the dough into 10 equal portions., Roll out each portion into 125 mm. (5") diameter circle using a little plain flour for rolling., Heat a non-stick tava (griddle), and cook the roti on a medium flame using a little oil, till gold brown spots appear on both the sides., Repeat steps 3 and 4 to make 9 more rotis., Serve immediately with a subzi of your choice., If you find difficulty in rolling the rotis, roll them between 2 greased sheets of plastic.] | [Energy, 139 cal, Protein, 0.9 g, Carbohydrates, 26.6 g, Fiber, 1 g, Fat, 3.1 g, Cholesterol, 0 mg, Sodium, 2.2 mg] | masala-aloo-roti-33167r |
| rcp2760 | Masala Aloo Subzi, Spicy Potato Vegetable | NA | NA | [chilli powder, turmeric powder (haldi), coriander (dhania) powder, potato fingers, oil, cumin seeds (jeera), salt, lemon juice, chopped coriander (dhania)] | 10 mins | 7 mins | [Frozen Foods, Indian Freezer Recipes, Sukhi Sabzis, Microwave Subzi, Microwave, Microwave, Frozen Foods Sabzi] | 2Makes 2 servings | Indian | Pamper your desi streak with this Masala Aloo Subzi, which is bursting with flavour yet so easy to prepare. Everyday ingredients like chilli powder, coriander powder and lemon juice together with a simple tempering of jeera perk up the potato strips, transforming them into a really spicy treat. Make this subzi in the Microwave within minutes, with absolutely no sweat. Serve this sukhi subzi with plain puris , Luchi , Khus khus ki Puri or Masala Puri and some pickle . | [Combine the oil and cumin seeds in a microwave safe bowl and microwave on high for 1 minute., Add all the ingredients, except the lemon juice and coriander and mix gently. Cover with a lid and microwave on high for 6 minutes, while stirring once after 3 minutes., Add the lemon juice and coriander and mix gently., Serve hot.] | [Energy, 219 cal, Protein, 1.5 g, Carbohydrates, 19.4 g, Fiber, 1.6 g, Fat, 15.1 g, Cholesterol, 0 mg, Sodium, 10.9 mg] | masala-aloo-subzi-spicy-potato-vegetable-2760r |
| rcp42039 | Masala Appe, Masala Paniyaram, Made From Idli Batter | Dinner | NA | [idli batter, chopped onions, chopped green chillies, asafoetida (hing), chopped curry leaves (kadi patta), grated coconut, chilli powder, ginger (adrak) paste, freshly ground black pepper (kalimirch), salt, oil, oil] | 10 mins | 20 mins | [South Indian Appe, Breakfast Idlis / Dosas / Uttapam, Breakfast using Leftovers, Evening Tea Snacks, Appe Mould, Kitty Party Snacks, South Indian Dinner] | 21Makes 21 appes | South Indian | masala appe recipe | masala paniyaram | masala appe made with idli batter | with 17 amazing images. Quick and easy snack made with idli batter, the Masala Appe is worth calling as Magic Appe, because it’s superb texture and amazing flavour make it a great hit with everybody. Masala paniyaram, this South Indian evening snack made with idli batter which can be served for high tea, snacks or breakfast. Something that combines convenience and taste is always a welcome addition to our knowledge bank! All you need to do is perk up leftover idli batter with a horde of common ingredients like onions, green chillies, ginger, and so on, and cook the batter in appe moulds. As we have used ready made batter, we have made Masala paniyaram in no time and also very easily. Making masala appe is not at all difficult rather it is very simple. To make masala appe, take idli batter in a bowl. Add onions to it. If you wish to make it more colorful and nutritive add vegetables like cabbage, carrot, french beans or any that you wish to. Further, add green chillies which can be adjusted according to your preference of spice. Next, add asafoetida and also add curry leaves which will provide a strong aroma and unique flavor to our masala paniyaram. Add coconut which is extensively used in South Indian food and also had its own health benefits and it is a super food. Lastly, add red chilli powder, ginger paste and season the batter and mix everything well. Next, to proceed heat an appe mould on a medium flame and grease it using ¼ tsp of oil. Pour 1 tbsp of the batter into each mould. Cook, using ½ tsp of oil, till the lower surface becomes golden brown and then turn each appe upside down using a fork so as to cook them from the other side. Repeat with the remaining batter to make more appes. Serve masala appe immediately with coconut chutney. Like masala appe, then enjoy our other South Indian recipes like Masala Vadas and Medu Vada. Make sure you serve this tongue tickling masala appes immediately or they will turn soggy. See our collection of South Indian appe recipes. Enjoy masala appe recipe | masala paniyaram | masala appe made with idli batter | with step by step detailed photos and video below. | [To make masala appe, combine all the ingredients in a deep bowl and mix well., Heat an appe mould on a medium flame and grease it using ¼ tsp of oil., Pour 1 tbsp of the batter into each mould., Cook, using ½ tsp of oil, till the lower surface becomes golden brown and then turn each appe upside down using a fork so as to cook them from the other side., Repeat with the remaining batter to make more masala appes., Serve the masala appe immediately with coconut chutney.] | [Energy, 18 cal, Protein, 0.4 g, Carbohydrates, 1.5 g, Fiber, 0.3 g, Fat, 1.1 g, Cholesterol, 0 mg, Sodium, 0.7 mg] | masala-appe-masala-paniyaram--made-from-idli-batter-42039r |
| rcp3905 | Masala Baati, Rajasthani Masala Baati | NA | Veg | [coarse whole wheat flour (jada gehun ka atta), semolina (rava), ghee, milk, salt, boiled and coarsely crushed green peas, oil, cumin seeds (jeera), asafoetida (hing), ginger-green chilli paste, chilli powder, coriander (dhania) powder, salt, ghee, ghee, dal, churma] | 10 mins | 30 mins | [Rajasthani Roti / Puri / Paratha, Rajasthani Traditional Combinations, One Dish Vegetarian Meals, Indian Party, Kadai Veg] | 10Makes 10 baatis | Rajasthani | A Rajasthani meal without baati is considered incomplete! Understandably, there are several traditional as well as innovative and new recipes of baati that are prepared in the region. Here is a lip-smacking version of Masala Baati made with a flavourful stuffing of green peas. Note that the baatis are cooked in boiling water and cooled before deep-frying. Do not try to skip this step as the baatis will not taste authentic, and might also disintegrate in the oil. | [Combine all the ingredients in a deep bowl and knead into a firm dough without using water. Knead well for 3 to 4 minutes. Keep aside for 20 minutes., Heat the oil in a broad non-stick pan and add the cumin seeds and asafoetida., When the seeds crackle, add the green peas, ginger-green chilli paste, chilli powder, coriander powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Remove from the flame and allow the stuffing to cool completely., Divide the stuffing into 10 equal portions and keep aside., Divide the dough into 10 equal portions., Roll out a portion of the dough into a of 37 mm. (1½") diameter circle., Place one portion of the stuffing in the centre., Bring together all the sides, seal it tightly and remove any excess dough., Flatten the rounds lightly and make a small indentation in the centre of the baati using your thumb., Repeat steps 2 to 5 to make 9 more battis., Boil plenty of water in a deep non-stick kadhai, add all the baatis into the boiling water and cook on a high flame for 15 minutes, while stirring occasionally., Drain and keep aside to cool completely., Heat the ghee in a deep non-stick kadhai, add 5 baatis at a time, and deep-fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside., Repeat step 9 to deep-fry the remaining 5 baatis in 1 more batch., Arrange the baatis on a serving dish, break them into pieces and pour some melted ghee over them., Serve hot with dal and churma., These take a long time to deep-fry as the crust is thick and needs to be cooked on the insides also.] | [Not Given] | masala-baati-rajasthani-masala-baati-3905r |
| rcp4385 | Masala Bhatura ( Swadisht Subzian) | NA | Veg | [whole wheat flour (gehun ka atta), plain flour (maida), boiled , peeled and mashed potatoes, chopped coriander (dhania), chopped onions, chopped green chillies, garam masala, salt, whole wheat flour (gehun ka atta), oil] | 10 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Deep Fry, Kadai Veg, Birthday Party Main Dishes] | 9Makes 9 bhaturas (9 bhatura ) | Punjabi | Bhaturas are leavened puris served with Chole. They are soft and spongy and must be enjoyed while they are hot or else they become chewy. This recipe is a different variation that uses potatoes to add softness to the bhaturas and a blend of other ingredients to flavour them. Another innovation is that you can cook them lightly on a tava and keep them aside. Deep-fry them only when you need to serve them to enjoy these hot and fresh. | [Combine all the ingredients in a deep bowl and knead into a firm dough using enough water., Cover and keep aside for 10 to 15 minutes. Knead, Divide the dough into 9 equal portions and roll each portion into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling., Heat the oil in a deep kadhai and deep-fry the bhaturas, a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve immediately.] | [Energy, 97 cal, Protein, 1.7 g, Carbohydrates, 11.2 g, Fiber, 1 g, Fat, 5.2 g, Cholesterol, 0 mg, Sodium, 2.9 mg] | masala-bhatura---swadisht-subzian-4385r |
| rcp30918 | Masala Bhatura, Indian Masala Bhature | BreakFast | Veg | [plain flour (maida), semolina (rava / sooji), boiled peeled and grated potatoes, curd (dahi), chopped coriander (dhania), chilli powder, turmeric powder (haldi), coriander (dhania) powder, garam masala, oil, salt, plain flour (maida), oil] | 15 mins | 30 mins | [Punjabi roti recipes | Punjabi parathas, Breakfast Theplas, Parathas, Deep Fry, Indian Party, Indian Birthday Party, High Tea Party, Kadai Veg] | 16Makes 16 bhaturas | Punjabi | masala bhatura recipe | Indian style masala bhature | Punjabi masala bhatura with chole | masala bhatura without yeast | with 25 amazing images. masala bhatura recipe | Indian style masala bhature | Punjabi masala bhatura with chole | masala bhatura without yeast is a variation to plain bhatura which is often served at restaurants. Learn how to make Indian style masala bhature. To make masala bhatura, combine all the ingredients in a deep bowl and knead to make a soft dough using approx. ¼ cup of water. Cover the dough with a wet muslin cloth and rest the dough for 20 to 30 minutes. Divide the dough into 16 equal portions and roll each portion into a 150 mm. (6”) diameter circle using a little plain flour for rolling. Heat the oil in a deep non-stick pan and deep-fry the bhatura, one at a time, till they turn golden brown in colour from both sides. Serve the masala bhatura immediately with chole. Bhatura are leavened puris which are a famous Indian bread from the land of Punjab. They are soft and spongy and must be enjoyed while they are hot or else they become chewy. This masala bhatura without yeast is a different variation that uses potatoes to add softness to the bhaturas and a blend of other ingredients to flavour them. Moreover, the potatoes prevent the masala bhatura from turning rubbery and chewy. You can make up a meal by serving this Punjabi masala bhatura with chole, Punjabi gajar ka achar and a tall glass of lassi. Surprise your family with this hearty meal for Sunday lunch, but remember to roll, fry and serve the Indian style masala bhature immediately as they tend to lose their fluffy shape quickly. Tips to make masala bhaturas. 1. Always sieve the plain flour and use. 2. Roll each bhatura one by one and then deep-fry 1 at a time. 3. The dough should be soft and not semi stiff or stiff. Enjoy masala bhatura recipe | Indian style masala bhature | Punjabi masala bhatura with chole | masala bhatura without yeast | with step by step photos. | [To make masala bhatura, combine all the ingredients in a deep bowl and knead to make a soft dough using approx. ¼ cup of water., Cover the dough with a wet muslin cloth and rest the dough for 20 to 30 minutes., Divide the dough into 16 equal portions and roll each portion into a 150 mm. (6”) diameter circle using a little plain flour for rolling., Heat the oil in a deep non-stick pan and deep-fry the bhatura, one at a time, till they turn golden brown in colour from both sides., Serve the masala bhatura immediately with chole.] | [Energy, 126 cal, Protein, 2.3 g, Carbohydrates, 14.8 g, Fiber, 0.2 g, Fat, 6.4 g, Cholesterol, 0.8 mg, Sodium, 3.6 mg] | masala-bhatura-indian-masala-bhature-30918r |
| rcp40363 | Masala Bhindi Wrap with Curd Dip ( Tiffin Treats) | Lunch | Veg | [whole wheat flour (gehun ka atta), cumin seeds (jeera), turmeric powder (haldi), oil, salt, whole wheat flour (gehun ka atta), oil, chopped ladies finger (bhindi), oil, cumin seeds (jeera), chilli powder, chaat masala, salt, curds (dahi), garlic (lehsun) paste, salt, oil, cumin seeds (jeera), chilli powder] | 10 mins | 20 mins | [Indian Wraps, One Dish Vegetarian Meals, Indian Tiffin Box, Lunch box, Dabba, Tava, Kids Tiffin Box, Snack Recipes for Kids, Kids Weight Loss] | 5Makes 5 wraps (5 wrap ) | Indian | Cumin flavoured rotis are rolled up with a peppy bhindi mixture, which is innovatively flavoured with chaat masala. This Bhindi Wrap stays fresh in the tiffin box for at least 4 to 5 hours, and can be accompanied by a cupful of Curd Dip, again flavoured with chilli and cumin powders, which makes cumin the flavour of the day! If your kid likes the flavour of garlic, you can include some garlic paste in the Curd Dip, else omit it. Pack some Almond Til Chikki for an after lunch sweet treat or for a munch on way back home from school. | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough water., Divide the dough into 5 equal portions., Roll a portion of the diugh into a 150 mm. (6”) diameter thin circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook it on a medium flame, using a little oil, till golden brown spots appear on both the sides., Repeat steps 3 and 4 to make 4 more rotis. Keep aside., Heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the ladies finger and cook on a medium flame for 10 to 12 minutes, while tossing occasionally., Add the chilli powder, chaat masala and salt and mix well., Cool completely and divide it into 5 equal portions. Keep aside., Combine the curds, garlic paste and salt in a deep bowl, mix well and keep aside., Heat the oil in a small non-stick pan and add the cumin seeds., When the seeds crackle, switch off the flame, add the chilli powder and mix well., Pour the tempering over the curds and mix well. Keep aside., Place a roti on a clean, dry surface and place one portion of the masala bhindi at one end of the roti., Fold the two opposite ends of the roti over the masala bhindi., Roll the roti from the stuffed end over the 2 folded sides and seal its tightly., Repeat steps 1 to 3 to make 4 more wraps., Allow the wrap to cool completely, wrap in an aluminium foil, and pack in an air-tight tiffin box with curd dip in a separate air-tight container.] | [Energy, 205 cal, Protein, 2.7 g, Carbohydrates, 10.3 g, Fiber, 1.2 g, Fat, 16.5 g, Cholesterol, 0 mg, Vitamin A, 184.7 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.7 mg, Vitamin C, 3.8 mg, Folic Acid, 34.4 mcg, Calcium, 65.7 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 7.9 mg, Potassium, 80.9 mg, Zinc, 0.3 mg] | masala-bhindi-wrap-with-curd-dip--tiffin-treats-40363r |
| rcp42253 | Masala Bread Loaf | Snacks | NA | [instant dry yeast, sugar, plain flour (maida), salt, soft butter, plain flour (maida), butter, chopped garlic (lehsun), chopped green chillies, chopped ginger (adrak), garam masala, chilli powder, salt, chopped coriander (dhania), melted butter] | 15 mins | 2 mins | [Bread Snack, High Tea Party, Oven, Kitty Party Snacks] | 1Makes 1 masala bread loaf (16 slices ) | NA | This aromatic and flavourful bread that can be enjoyed just plain, as it is already loaded with the fabulous flavours of garlic, herbs and spices. Alternatively, you can brush it with a little butter and toast it, or make a sandwich with cheese and sliced veggies. Whichever way you have it, you will find that the Masala Bread Loaf is a notch above normal bread. Have it warm and fresh, to enjoy the bubbly flavours of garlic, coriander and the spice powders, or store it in an airtight container for using later. You can also try other bread loaves like Eggless Orange and Tutti Frutti Loaf or Chocolate Carrot Loaf . | [Combine the dry yeast, sugar and ¼ cup of lukewarm water, mix gently in a bowl. Cover it with a lid and keep aside for 10 minutes., Combine the plain flour, salt and yeast-sugar mixture in a deep bowl, mix well and knead into a soft and loose dough using enough lukewarm water., Knead the dough again for 5 minutes till smooth., Add the butter and knead very well till the dough is smooth and elastic., Shape the dough into a proper round using both your hands while tucking the edges at the bottom., Cover it with a dry muslin cloth and keep aside in a warm place for 1 hour or till the dough is double in size., Heat the butter in a small non-stick pan, add the garlic and sauté on a medium flame for 1 minute., Add the green chillies and ginger and sauté on a medium flame for few seconds., Switch off the flame and transfer the mixture in a bowl. Keep aside to cool completely., Add the garam masala, chilli powder, salt and coriander, mix well and keep aside., After the dough has rested for 1 hour, dust the plain flour over a smooth, flat surface, place the dough over it and knead it well using both your hands., Stretch the dough, add the prepared masala and knead very well once again, till all the masala has mixed properly with the dough, while stretching it continuously while kneading., Stretch the dough with your fingers to make a 250 mm. X 200 mm. (10” x 8”) diameter oval shape., Roll the dough from one end to the other and to make a 200 mm. (8”) long cylindrical roll like a swiss roll and pinch the edge of the rolls so as to seal it properly., Place the dough in a greased rectangular aluminium tin of 200 mm. X 25 mm (8" x 3") tin with the pinched edge facing downwards. Cover it with a dry muslin cloth and again keep aside in a warm place for 30 minutes, or till it doubles in size., Pre-heat the oven at 200°c (400°f) for 10 minutes and place the tin in the oven and bake for 10 minutes., Lower the temperature to 180°c (360°f) and bake it for 20 minutes keep aside to cool slightly., Once the bread loaf is slightly cooled, de-mould and brush it with melted butter evenly over it., Cut the bread loaf into 13 mm. (½“) bread slices., Serve immediately or store in an air-tight container and use as required.] | [Energy, 84 cal, Protein, 1.9 g, Carbohydrates, 14.7 g, Fiber, 0.1 g, Fat, 2 g, Cholesterol, 5.6 mg, Vitamin A, 102.2 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.4 mg, Vitamin C, 0.5 mg, Folic Acid, 0 mcg, Calcium, 4.6 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 20.4 mg, Potassium, 23.9 mg, Zinc, 0.1 mg] | masala-bread-loaf-42253r |
| rcp6424 | Masala Cauliflower with Green Peas Sabzi | NA | Veg | [grated coconut, garlic (lehsun) cloves, green chillies, ginger (adrak), cauliflower florets, green peas, chopped onions, chopped coriander (dhania), turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, chilli powder, coconut oil oil, salt] | 15 mins | 15 mins | [Semi-Dry Sabzis, Non Stick Kadai Veg, Diabetic recipes, PCOS, Aids Hiv Diet, Phytonutrients, Pregnancy First Trimester] | 4Makes 4 servings | NA | masala cauliflower with green peas sabzi recipe | healthy cauliflower peas masala | masala gobi matar sabzi | Indian style gobi matar | with 32 amazing images. masala cauliflower with green peas sabzi is an Indian sabzi which shows that healthy foods can be very tasty too. Learn how to make masala gobi matar sabzi. This fabulous cauliflower peas masala makes use of cauliflower and green peas, along with other complementary veggies like onions and a coconut-based masala. Cooked with little oil, this tempting, aromatic sabzi makes for guilt-free eating! To make masala cauliflower with green peas sabzi, first make a smooth paste of coconut, green chillies, ginger, and garlic by blending them in a mixer. Then combine the onions, coriander, turmeric powder, coriander-cumin seeds powder, chilli powder, prepared paste, oil and salt in a deep bowl and mix well to make a marinade. Add the cauliflower and green peas to this prepared marinade, mix well and keep aside to marinate for 15 minutes. Transfer it into a deep non-stick kadhai, add 1¼ cups of water, cover and cook for 15 minutes, 5 minutes on high, 10 minutes on medium flame, stirring every 5 minutes or until the vegetables are tender. Serve hot. The Indian style gobi matar is a daily fare which can be enjoyed by healthy individuals to even those who have heart disease and even diabetes. The wisest choice of accompaniment with it is whole wheat roti and a bowl of salad to make a completely fibre rich meal. This sabzi yields 6.4 g fibre per serving which will aid in a healthy gut and help manage cholesterol and sugar levels too. Those with high blood pressure can enjoy this sabzi with restricted amount of salt Cauliflower, on the other hand, is rich in vitamin C, indoles and sulforaphane – all three of which are antioxidants and help protect our body cells from the attack of harmful free radicals. This cruciferous vegetable is also known for its anti- carcinogenic properties. Though some amount of vitamin C will be lost in cooking masala gobi matar sabzi, there are many other benefits to reap. Tips for masala cauliflower with green peas sabzi. 1. Use medium sized florets of cauliflower as too small ones may turn mushy after cooking. 2. Use coconut oil for a healthier diet and say no to processed seed oils. 3. Cover and cook for 15 minutes, 5 minutes on high, 10 minutes of medium flame, stirring every 5 minutes or until the vegetables are tender. 4. For the paste, if you don’t have grated coconut, then use finely chopped coconut so as to get a smooth paste after blending. Enjoy masala cauliflower with green peas sabzi recipe | healthy cauliflower peas masala | masala gobi matar sabzi | Indian style gobi matar | with recipe below. | [To make coconut paste for masala cauliflower with green peas sabzi, in a mixer put coconut, garlic cloves, green chillies, ginger and 1/4 cup water. Blend to a smooth paste., In a deep bowl combine the onions, coriander, turmeric powder, coriander-cumin seeds powder, chilli powder, prepared coconut paste, oil and salt in a deep bowl and mix well to make a marinade., Add the cauliflower and green peas to this prepared marinade, mix well and keep aside to marinate for 15 minutes., Transfer it into a deep non-stick kadhai, add 1 1/4 cups of water, cover and cook for 15 minutes, 5 minutes on high, 10 minutes on medium flame, stirring every 5 minutes or until the vegetables are tender., Serve the masala cauliflower with green peas sabzi hot with bajra roti.] | [Energy, 107 cal, Protein, 5.3 g, Carbohydrates, 13.1 g, Fiber, 6.5 g, Fat, 3.8 g, Cholesterol, 0 mg, Sodium, 26.9 mg] | masala-cauliflower-with-green-peas-sabzi-6424r |
| rcp41910 | Masala Chaas Recipe, Spicy Buttermilk Recipe | NA | NA | [chopped mint leaves (phudina), chopped coriander (dhania), chopped green chillies, cumin seeds (jeera) powder, black salt (sanchal), whisked curds (dahi), salt] | 10 mins | 0 mins | [Gujarati Drinks, No Cook Indian, Indian Drinks / Sharbats, Indian Party, Mixer, Healthy Indian Drinks and Juices, Low Carb Diet] | 4Makes 4 glasses | Gujarati | masala chaas recipe | spiced buttermilk recipe | healthy masala chaas | chaas masala | with 20 amazing images. masala chaas also called spiced buttermilk is a perfect way to beat the heat during the hot Indian summer. This is a variation to the basic chaas recipe and easy and quick to make. An ubiquitous drink, which is available all over the country in shops and eateries small and big, the Masala Chaas is an instant refresher. To make the masala chaas, combine the mint leaves, coriander, green chillies, cumin seeds powder, black salt and ½ cup of curds in a mixer and blend till smooth. Combine the prepared mint coriander mixture, remaining 1½ cups of curd, salt and 2½ cups of chilled water in a deep bowl and mix well using a whisk. Serve spiced buttermilk chilled. The black salt, spice powders and other ingredients added to the whisked curds result in a revitalizing rush of flavour that is sure to boost your energy levels in spiced buttermilk. See why we think this is a healthy masala chaas? The spiced buttermilk is made from all healthy ingredients. Curds help in digestion as it has very good bacteria. Probiotics in curds acts as a mild laxative and help in weight reduction, good for your heart and build immunity. Pudina being an anti-inflammatory reduces the inflammation in the stomach and shows a cleansing effect. Although pre-packaged Masala Chaas is readily available from different brands, nothing can beat the flavour of a freshly-made glassful of homemade masala chaas. Do try other Indian drinks like Amlana, Cardamom Lassi, Nibu Pani, Saunf Sherbet and Khus Drink. Enjoy how to make masala chaas recipe | spiced buttermilk recipe | healthy masala chaas | chaas masala | with detailed step by step photos and video below. | [To make the masala chaas, combine the mint leaves, coriander, green chillies, cumin seeds powder, black salt and ½ cup of curds in a mixer and blend till smooth., Combine the prepared mint coriander mixture, remaining 1½ cups of curd, salt and 2½ cups of chilled water in a deep bowl and mix well using a whisk., Pour the prepared masala chaas in 4 individual glasses and serve chilled.] | [Energy, 120 cal, Protein, 4.6 g, Carbohydrates, 5.4 g, Fiber, 0.4 g, Fat, 6.5 g, Cholesterol, 16 mg, Sodium, 20.7 mg] | masala-chaas-recipe-spicy-buttermilk-recipe-41910r |
| rcp40555 | Masala Chai Or Masala Tea | BreakFast | NA | [chai ka masala, tea powder (chai ki patti), sugar, lemongrass (hare chai ki patti), crushed ginger (adrak), milk] | 5 mins | 7 mins | [Maharashtrian, Punjabi Breakfast, Gujarati Breakfast, Maharashtrian Breakfast, Indian Beverages, Indian Drinks, Tea, Chai, Boiled Indian recipes] | 7Makes 7 cups. | Punjabi | masala chai recipe | masala tea | Mumbai roadside Masala Tea | Indian spiced tea | with 10 amazing images. Masala Chai is a very famous hot beverage originated from India. Rainy or winter days, it is a go to beverage. For most Indians, the day starts with a cup of masala chai. Chai or tea is a popular beverage made using a handful of aromatic ingredients. The quantity of all the ingredients varies from person to person. Every household has their own style of making it. As the name suggests, masala chai literally translate to spiced tea. The flavour of the tea is very powerful, it is basically made by brewing black tea with masala. We have made masala tea by taking water in a deep pan, added tea powder, the colour and flavour of the masala chai will largely depend upon the strength of tea powder so, always make use of good quality tea powder or tea leaves then add sugar. Further we have added lemongrass which gives a refreshing flavor to the tea. Also, we have added grated ginger which plays an important role in giving tea a refreshing hint. Further chai masala is added which is made with Indian spices. You can readily find it in the market or use our chai masala recipe and boil it all together so that all the flavours are extracted. It will aromatic and the flavour will be properly infused. Lastly, milk is added. You can add milk according to your preference depending on how you like yourmasala tea. If you start walking around the streets of India, you will see a chaiwala around every corner selling tea with biscuits or cream rolls. Be it day or night. Late nights, the chai wala’s are seen selling tea on their cycles making Mumbai roadside Masala Tea very popular . Tea is one of the very famous beverage and people usually start their day with tea and some breakfast. Masala tea can soothe you when you are unwell, rejuvenate you when you are tired, and revive your spirits when you are bored. Start your day with Masala tea and serve it with biscuits or any of your favourite snack. Enjoy masala chai recipe | masala tea | Mumbai roadside Masala Tea | Indian spiced tea | with detailed step by step photos and video below. | [To make masala chai recipe, combine 2 cups of water, tea powder, sugar, lemongrass, ginger and chai masala in a non-stick saucepan and boil on a medium flame for 2 minutes., Add the milk, mix well and bring to boil on a medium flame. When the mixture boils till the brim, reduce the flame to slow to prevent it from spilling out and continue to boil for 4 to 5 minutes, while stirring occasionally if required., Strain immediately using a strainer and discard the tea powder mixture., Serve the masala chai immediately.] | [Energy, 105 cal, Protein, 2.5 g, Carbohydrates, 12.2 g, Fiber, 0 g, Fat, 3.7 g, Cholesterol, 9.1 mg, Sodium, 10.9 mg] | masala-chai-or-masala-tea-40555r |
| rcp33446 | Masala Chana ( Mumbai Roadside Recipes ) | Snacks | NA | [hara chana (green chick peas), butter, chopped green chillies, chopped onions, chopped tomatoes, chilli powder, pav bhaji masala, chaat masala, salt, lemon juice, chopped coriander (dhania)] | 10 mins | 10 mins | [Mumbai Street Food, Indian snacks with little planning, Indian Snacks for Entertaining, Chaat, Evening Tea Snacks, Saute, Indian Party] | 3Makes 3 servings | Indian | masala chana recipe | green chick peas chaat | hara chana chaat | high protein chaat | with 22 amazing images. This easy masala chana is a protein rich healthy snack with a punch of so many exciting flavours. Learn how to make masala chana recipe | green chick peas chaat | hara chana chaat | high protein chaat | masala chana chaat is a tasty, tangy and easy variety of chaat snack made with hara chana (green chickpeas), spices, onions, tomatoes and lemon. It is famously sold on streets, beaches in India and at railway stations too. high protein chana chaat is a nutritious and tasty snacks that provides complex carbohydrates. Green chickpeas chaat can be made in a jiffy if you have soaked hara chana in hand. It about tossing everything together and relishing it. Tips to make masala chana: 1. If you prefer eating less spicy you can skip adding green chillies. 2. Chaat masala adds the necessary chatpata flavour to the chaat. 3. Serve it hot to enjoy its best flavors. Enjoy masala chana recipe | green chick peas chaat | hara chana chaat | high protein chaat | with step by step photos. | [To make masala chana, heat the butter in a broad non-stick pan, add the green chillies and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent., Add the tomatoes and sauté on a medium flame for 1 to 2 minutes., Add the chilli powder, pav bhaji masala and chaat masala, mix well and cook on a medium flame for 1 minute., Add the salt and hara chana, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Add the lemon juice and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Serve the masala chana hot.] | [Energy, 336 cal, Protein, 12.6 g, Carbohydrates, 48.3 g, Fiber, 20.3 g, Fat, 10.2 g, Cholesterol, 20 mg, Sodium, 91.8 mg] | masala-chana--mumbai-roadside-recipes--33446r |
| rcp33024 | Masala Chana ( Weight Loss After Pregnancy ) | Snacks | Veg | [low-fat butter, chopped green chillies, chopped onions, finely chopped tomatoes, chilli powder, garam masala, chaat masala, boiled, finely chopped potatoes, kala chana hara chana, soaked cooked, salt, finely chopped raw mangoes, chopped coriander (dhania), lemon juice] | 20 mins | 10 mins | [Evening Tea Snacks, Saute, Non Stick Kadai Veg, Quick Snacks / Quick Starters, Weight Loss after Pregnancy] | 4Makes 4 servings | NA | Masala chana, tomato and onion salad, with just the right dash of lemon juice, green chillies and kairi – a nutritious and tasty snack that provides complex carbohydrates. A great way to lose weight while maintaining post-delivery health. | [Heat the butter in a non-stick kadhai, add the green chillies and onions and sauté on a medium flame for 3 to 4 minutes or till the onions turn translucent., Add the tomatoes, chilli powder, garam masala and chaat masala and sauté on a medium flame for 2 to 3 minutes., Add the potatoes, chana, salt, raw mangoes, coriander and lemon juice, mix well and sauté on a medium flame for another 2 to 3 minutes. Serve immediately.] | [Energy, 106 cal, Protein, 6 g, Carbohydrates, 16.1 g, Fiber, 2.9 g, Fat, 1.9 g, Cholesterol, 3.8 mg, Sodium, 69 mg] | masala-chana--weight-loss-after-pregnancy--33024r |
| rcp39161 | Masala Chana Dal | NA | Veg | [chana dal (split bengal gram), yellow moong dal (split yellow gram), turmeric powder (haldi), oil, ghee, cumin seeds (jeera), chopped garlic (lehsun), chopped green chillies, chopped onions, chopped tomatoes, chopped green chillies, chilli powder, coriander-cumin seeds (dhania-jeera) powder, salt, dried fenugreek leaves (kasuri methi), whole dry kashmiri red chillies, kashmiri red chilli powder, chopped coriander (dhania)] | 10 mins | 25 mins | [Punjabi Dals | Punjabi Kadhis, Popular Dals from all over India, Celebration Dals, Indian Pressure Cooker, Pressure Cooker Vegetables, Indian Party, Pressure Cooker] | 6Makes 6 servings | Punjabi | masala chana dal recipe | Dhaba style chana dal fry | chana dal takda | with 39 amazing images. Dhaba style chana dal fry is an easy healthy Indian lentil which tastes delicious within few minutes. Learn how to make masala chana dal recipe | Dhaba style chana dal fry | chana dal takda | Chana Dal is commonly used as one of the ingredients in various subzis, rice preparations and snacks. However, here is an chana dal takda prepared from chana dal, spiked up with tomato and onions, laced with simple spice powders. You will love the soothing flavour of this easy dal. Chana Dal is an easy healthy Indian lentil dish made with split chickpeas, onion, tomatoes, ginger, garlic, herbs, and spices. It is vegan, gluten-free, and so easy to make. This delicious Dhaba style chana dal fry recipe pairs perfectly with roti, naan, or rice and makes a nutritious, protein-packed, hearty, and comforting meal. pro tips to make masala chana dal: 1. Dal tends to thicken if kept for longer time, then just add little water and re-heat. 2. Make sure to cook the dal in 2 whistles only to avoid it from being mushy, maintain the mouthfeel of the dal. 3. Dhaba style chana dal fry serve it hot with jeera rice or roti of your choice. Enjoy masala chana dal recipe | Dhaba style chana dal fry | chana dal takda | with detailed step by step photos. | [To make masala chana dal, soak chana dal and yellow moong dal in enough water for 15 minutes in a deep bowl., Once soaked, drain well and transfer it to a pressure cooker, add turmeric powder, salt to taste and 3½ cups of water., Pressure cook it for 2 whistles. Allow the steam to escape and then open the lid., Heat oil and 1 tbsp ghee, in a deep pan, add cumin seeds, garlic, green chillies, onions and sauté for 2 minutes on medium flame., Add tomatoes and cook further for 1 minute. Add chilli powder, coriander cumin seed powder, ¼ cup water., Mix well and cook on medium flame for 2 minutes, remove little masala in a bowl and keep aside., Now add the cooked dal, salt to taste and kasuri methi, further cook on a medium flame for 5 minutes., Heat 1 tbsp ghee in a small pan, add the masala, kashmiri chillies and chilli powder., Pour the temepering over the dal and mix well., Serve masala chana dal hot garnished with coriander.] | [Energy, 228 cal, Protein, 9.4 g, Carbohydrates, 27.7 g, Fiber, 6.3 g, Fat, 8.8 g, Cholesterol, 0 mg, Sodium, 29.2 mg] | masala-chana-dal-39161r |
| rcp3883 | Masala Chawli | NA | NA | [chawli (cow pea / lobhia), salt, coconut oil oil, chopped onions, tomato pulp, dried fenugreek leaves (kasuri methi), turmeric powder (haldi), chopped mint leaves (phudina), chopped ginger (adrak), chopped green chillies, lemon juice] | 15 mins | 23 mins | [Rajasthani Sabzi, Pan, Diabetic recipes, PCOS, Magnesium Rich, Diabetic Sabzis, Healthy Sabzis with Gravies] | 4Makes 4 servings (4 serving ) | Rajasthani | masala chawli sabzi recipe | lobhia, black eyed beans sabzi | healthy Rajasthani chawli sabzi | with 35 images. masala chawli is a popular Rajasthani sabzi. Learn how to make lobhia, black eyed beans sabzi. The perfect recipe to awaken your senses on a lazy winter’s day! masala chawli is packed with flavour and radiates an irresistible aroma! While the tomato pulp and fenugreek leaves impart a rich taste to the cooked cowpeas, an aromatic mint paste carries the masala chawli sabzi recipe to an unsurpassed level of gastronomic joy, really tingling your taste buds and making you smack your lips in joy. One cup of cooked Chawli in masala chawli recipe has 107% of your daily folate requirements. Folate or Vitamin B9 helps your body to produce and maintain new cells, especially red blood cells. At 122 calories per serving of masala chawali this is perfect for weight loss and diabetics also. Serve masala chawli sabzi hot with bajra roti and some curds to make a healthy Indian dinner. Enjoy masala chawli sabzi recipe | lobhia, black eyed beans sabzi | healthy Rajasthani chawli sabzi | with step by step photos. | [To make masala chawli, first prepare the mint paste by putting in a mixer, mint leaves, ginger, green chillies, lemon juice and 2 tbsp water. Grind to a smooth paste., Combine the soaked chawli, salt and 1 cup of water in a pressure cooker, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid. Do not discard the water. Keep aside., Heat the coconut oil or oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the fresh tomato pulp, the dried fenugreek leaves, turmeric powder, a little salt, cooked chawli along with the water, mint paste and mix well., Cook on a medium flame for 4 to 5 minutes, while stirring occasionally., Serve masala chawli hot with bajra roti or roti.] | [Energy, 122 cal, Protein, 5.8 g, Carbohydrates, 15.2 g, Fiber, 4.6 g, Fat, 4.1 g, Cholesterol, 0 mg, Sodium, 12.9 mg] | masala-chawli-3883r |
| rcp4677 | Masala Cheese Toast, Spicy Masala Toast Sandwich | Snacks | NA | [oil, chopped onions, garlic (lehsun) paste, chopped mixed vegetables, mashed potatoes, chilli powder, lemon juice, chopped coriander (dhania), salt, whole wheat bread, butter, grated processed cheese, tomato] | 15 mins | 4 mins | [Breakfast Sandwiches, Indian Snacks for Entertaining, Evening Tea Snacks, Indian Toast recipes, Toast Sandwich, Raksha - Bandhan, Christmas] | 4Makes 4 toasts (4 toast ) | Indian | masala cheese toast recipe | spicy masala toast | crispy masala sandwich | veg cheese toast | with 19 amazing images. masala cheese toast recipe | spicy masala toast | crispy masala sandwich | veg cheese toast has a fabulous taste that goes down well with both kids and adults. Learn how to make spicy masala toast. To make masala cheese toast, first make the masala topping. Heat the oil in a broad non-stick pan, add the onions and garlic paste and sauté on a medium flame for 1 minute. Add the mixed vegetables and sauté on a medium flame for 2 minutes. Add the potatoes, chilli powder, lemon juice, coriander and salt, mix well and cook on a medium flame for 1 minute. Keep aside. Then divide the topping into 4 equal portions and keep aside. Spread a little butter on all the 4 bread slices and place them on a clean, dry surface with the buttered side facing upwards. Spread a portion of the topping and 1 tbsp of cheese on each buttered bread slice and bake in a pre-heated oven at 200°c (400°f) for 15 minutes. Serve immediately with tomato ketchup. Veg cheese toast is a mixture of veggies and potatoes are sautéed with tasty ingredients like green chillies, spice powders and lemon juice to get a tongue-tickling topping, which is placed upon buttered bread slices, garnished with cheese and baked in the oven till the cheese melts and coats the veggie mixture. Spicy masala toast is a scrumptious toast with a masaledar veggie topping that essentially reminds you of all-time favourites like samosa and veg puffs. It can be made in a handy mini size and served at parties, or enjoyed at home as a tea-time snack. Made with readily available ingredients, this quick and easy crispy masala sandwich is convenience personified as it does not even require an elaborate accompaniment for serving. You can also try out other snacks like Moong Dal Toast and Mushroom On Toast. Tips for masala cheese toast. 1. To save time you can boil potatoes in a microwave. 2. To make it a tad heathy, you can use multigrain bread. Enjoy masala cheese toast recipe | spicy masala toast | crispy masala sandwich | veg cheese toast | with step by step photos. | [Heat the oil in a broad non-stick pan, add the onions and garlic paste and sauté on a medium flame for 1 minute., Add the mixed vegetables and sauté on a medium flame for 2 minutes., Add the potatoes, chilli powder, lemon juice, coriander and salt, mix well and cook on a medium flame for 1 minute. Keep aside., To make masala cheese toast, divide the topping into 4 equal portions and keep aside., Spread 1 tsp butter on each bread slice and place them on a clean, dry surface with the buttered side facing upwards., Spread a portion of the topping and 1 tbsp of cheese on each buttered bread slice and bake in a pre-heated oven at 200°c (400°f) for 15 minutes., Cut each bread toast diagonally into 2 equal pieces., Serve the masala cheese toast immediately with tomato ketchup.] | [Energy, 170 cal, Protein, 4.7 g, Carbohydrates, 14.2 g, Fiber, 1.2 g, Fat, 10.5 g, Cholesterol, 16.5 mg, Sodium, 142.5 mg] | masala-cheese-toast-spicy-masala-toast-sandwich-4677r |
| rcp41905 | Masala Chickpeas, Roasted Indian Kabuli Chana | Snacks | Veg | [kabuli chana (white chick peas), olive oil, chilli powder, cumin seeds (jeera) powder, chaat masala, garlic (lehsun) powder, salt] | 20 mins | 0 mins | [Evening Tea Snacks, High Tea Party, Non-stick Pan, Calcium Rich Indian Recipes, Indian Healthy Veg Snack, Gluten Free Veg Indian, High Protein Indian recipes] | 5Makes 5 servings | Indian | masala chickpeas recipe | roasted, baked masala chickpeas | healthy Indian kabuli chana snack | with 44 amazing images. We show you how to make masala chickpeas 2 ways. One is roasted masala chickpeas on a tava and the other is baked masala chickpeas. Enhance your tea-time with this scrumptious masala chickpeas snack of cooked chickpeas cooked in olive oil with tongue-tickling spice powders. The combination of spices used to make the masala kabuli chana guarantees a super wild time, what with garlic powder, chaat masala, and more such mouth-watering stuff. Cooking on the tava takes 22 minutes and every Indian has a tava at home. So we suggest you opt for roasted masala chickpeas. Baking chickpeas does take 45 minutes which is fairly long. But the baked masala chickpeas are crisper than roasted chickpeas. You can also try other snacks like chakli and batata vada. Tips for masala chickpeas. 1. Store oven roasted masala chickpeas in an airtight container for 10 days. 2 The spices are added after the chickpeas are cooked for 22 minutes on the tava. Enjoy masala chickpeas recipe | roasted, baked masala chickpeas | healthy Indian kabuli chana snack | with step by step photos. | [To make baked masala chickpeas, in a deep bowl put soaked and cooked chickpeas. Add olive oil and salt., Add the remaining spices and mix well., Put the chickpeas on a baking tray and spread with a spoon., Bake in a pre-heated oven at 180°c (360°f) for 45 minutes, turn the chickpeas over after 23 minutes., Cool for 10 minutes and serve., To make roasted masala chickpeas, in a deep bowl put soaked and cooked chickpeas. Add olive oil and salt. Mix well., Transfer the mixture into a broad non-stick pan, mix it gently and cook on medium flame for 22 minutes, while stirring occasionally., Add the remaining spices and mix well., Cook on a slow flame for 2 minutes., Cool for 10 minutes and serve.] | [Energy, 407 cal, Protein, 16.8 g, Carbohydrates, 59.9 g, Fiber, 27.8 g, Fat, 11.2 g, Cholesterol, 0 mg, Sodium, 23.7 mg] | masala-chickpeas-roasted-indian-kabuli-chana-41905r |
| rcp41239 | Masala Coke | NA | NA | [coke, chopped coriander (dhania), black salt (sanchal), chaat masala, salt] | 5 mins | 0 mins | [Innovative Indian Recipes, Indian Drinks / Sharbats, Children's Day, Indian Party, Cocktail Party] | 3Makes 3 glasses | Indian | East meets West in this thoroughly refreshing drink, which is sure to shake awake your cells with the zing of coke and the peppy flavour of chaat masala. A dash of black salt and a unique garnish of chopped coriander are added to this unique drink to remind you of the the wonders of desi treats like Jal Jeera and the spiced water used to fill Pani Puri . Indeed, the multiple dimensions of this drink come together to give you a totally unforgettable experience. Make sure you serve the Masala Coke immediately upon preparation before the fizz gets subdued. | [Combine all the ingredients in a deep bowl and mix well., Pour equal quantities of the drink into 3 individual glasses and serve chilled.] | [Energy, 54 cal, Protein, 0.1 g, Carbohydrates, 13.7 g, Fiber, 0 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 7.2 mg] | masala-coke-41239r |
| rcp39268 | Masala Coorgi Puris | NA | Veg | [steamed rice (chawal), rice flour (chawal ka atta), chopped coriander (dhania), chopped green chillies, salt, oil] | 10 mins | 15 mins | [Deep-fried Indian Starters, Puris, Deep Fry, Kadai Veg] | 16Makes 16 puris (16 puri ) | Indian | Like coorgi rotis, coorgi puris as also made with a combination of steamed rice and rice flour. A dash of chopped coriander and green chillies are enough to enhance the flavour of these sumptuous puris. The masala coorgi puris turn out really soft due to the moisture in cooked rice, but make sure you serve these immediately before they become soggy. | [Combine the steamed rice along with little water and blend in a mixer to a smooth paste., Transfer the paste into a deep bowl ,add the remaining ingredients and knead into a semi stiff dough using enough water., Cover and keep aside for 15 minutes., Divide the dough into 16 equal portions and roll each portion into a 100 mm. (4”) diameter circle., Heat the oil in a deep kadhai and deep-fry a few puris at a time till they are golden brown in colour from all the sides., Serve immediately.] | [Energy, 94 cal, Protein, 0.7 g, Carbohydrates, 8.9 g, Fiber, 0.3 g, Fat, 6.1 g, Cholesterol, 0 mg, Vitamin A, 79.9 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.3 mg, Vitamin C, 0.5 mg, Folic Acid, 0.6 mcg, Calcium, 1.8 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0.2 mg, Potassium, 7.4 mg, Zinc, 0.1 mg] | masala-coorgi-puris-39268r |
| rcp40338 | Masala Corn Recipe, Corn Chaat | Snacks | NA | [boiled sweet corn kernels (makai ke dane), butter, chilli powder, cumin seeds (jeera) powder, chaat masala, lemon juice, salt] | 10 mins | 4 mins | [Quick Evening Snacks, Jain Snacks, School Time Snacks, Evening Tea Snacks, Non-stick Pan, Quick Snacks / Quick Starters, Kids Tiffin Box] | 2Makes 2 servings | Jain | masala corn recipe | corn chaat | healthy spicy sweet corn chaat | tiffin box snack | with 15 amazing images. masala corn recipe is a quick corn chaat you can make. Learn how to make healthy spicy sweet corn chaat. Kids love sweet and mild spiced snacks, and corn chaat is the best. Sweetness comes from sweet corn, spice from red chillies and tanginess from lemon juice. We love having masala corn as a side dish with some baked potatoes and sandwiches. Um, masala corn, one of kids’ favourite roadside snacks! Interestingly, it can even be sent to school in their tiffin box because it remains nice and fresh for at least 4 hours. One might think that it will release water over time, but our experiments show that it is nice and tasty at lunch time. This version of masala corn is perked up with chaat masala, chilli powder, cumin seeds powder and lemon juice to make it yummy. Sweet corn used in masala corn recipe is rich in fibre. The high vitamin B3 – 2.61 mg / cup is known to reduce cholesterol levels in the body and in turn promote heart health. Sweet corn is good for pregnancy as high folate content and antioxidants - lutein is good for the foetus. Masala Corn Recipe, Corn Chaat is rich in Vitamin C, Vitamin B1, Folic Acid, Vitamin B3, Fiber. You can also adjust the spiciness according to your kids’ taste, so they will enjoy it thoroughly. Also pack some Herbed Makhanas ( Tiffin Treats) in another tiffin for a perfect short break combo. Enjoy masala corn recipe | corn chaat | healthy spicy sweet corn chaat | tiffin box snack | with step by step photos. | [To make masala corn, heat the butter in a broad non-stick pan, add the sweet corn kernels and sauté on a medium flame for 1 to 2 minutes., Add the chilli powder, cumin seeds powder, chaat masala, lemon juice and salt, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally., Serve masala corn hot., Allow it to cool completely, and pack in an air-tight tiffin box.] | [Energy, 185 cal, Protein, 5.1 g, Carbohydrates, 30.9 g, Fiber, 4.4 g, Fat, 6.8 g, Cholesterol, 15 mg, Sodium, 199.5 mg] | masala-corn-recipe-corn-chaat-40338r |
| rcp1538 | Masala Dal | NA | Veg | [yellow moong dal (split yellow gram), masoor (split red lentil) dal, urad dal (split black lentils) chilkewali urad dal (spit black gram with skin), toovar (arhar) dal, salt, ghee, grated onions, chopped tomatoes, salt, garlic (lehsun) cloves, coriander (dhania) seeds, cumin seeds (jeera), turmeric powder (haldi), chopped coriander (dhania), whole dry kashmiri red chillies, sliced ginger (adrak), cinnamon (dalchini), cloves (laung / lavang), black peppercorns (kalimirch), chopped coriander (dhania), rice, parathas] | 20 mins | 20 mins | [Punjabi Dals | Punjabi Kadhis, Popular Dals from all over India, Celebration Dals, Indian Pressure Cooker, Pressure Cooker Vegetables, Holi recipes, Indian Party] | 4Makes 4 servings | Punjabi | masala dal recipe | mixed masala dal | healthy masala dal | with 30 images. masala dal is made from yellow moong dal, masoor dal, urad dal and toovar dal. Learn to make mixed masala dal. But, this is one excellent masala dal you just cannot resist! made of four key varieties of pulses, cooked with onions and tomatoes, and perked up with a range of carefully chosen spices. masala dal is just the thing to have with a littler hot rice or bajra roti, jowar roti to complete a healthy Indian dinner. masala dal is cooked in ghee that is rich in vitamins – all of which are fat-soluble. All the 3 vitamins (vitamin A, vitamin E and Vitamin K) are antioxidants which have a role in removing free radicals from the body and protecting our cells as well as help in maintaining skin health and glow. What's better is masala dal is rich in Folic Acid, Phosphorus, Vitamin B1, C and Protein. Enjoy masala dal recipe | mixed masala dal | healthy masala dal | with step by step photos. | [To make masala dal, wash all the dal together. Drain. In a pressure cooker put the dals, salt and 1½ cups of water, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Heat the ghee in a deep non-stick kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the prepared paste and sauté on a medium flame for another 1 to 2 minutes., Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the cooked dal, salt, 1 cup water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Garnish with coriander and serve the masala dal hot with rice or parathas.] | [Energy, 155 cal, Protein, 8.5 g, Carbohydrates, 21.8 g, Fiber, 3.8 g, Fat, 3.7 g, Cholesterol, 0 mg, Sodium, 12 mg] | masala-dal-1538r |
| rcp33390 | Masala Dosa ( Mumbai Roadside Recipe) | Snacks | NA | [boiled and peeled potato cubes, oil, mustard seeds ( rai / sarson), urad dal (split black lentils), chopped green chillies, curry leaves (kadi patta), sliced onions, salt, turmeric powder (haldi), lemon juice, sugar, chopped coriander (dhania), dosa batter, salt, butter, coconut chutney] | 20 mins | 25 mins | [South Indian, Mumbai Street Food, Indian Snacks for Entertaining, Indian Party, Indian Birthday Party, Tava] | 4Makes 4 dosas | South Indian | masala dosa recipe | Mumbai roadside masala dosa | restaurant style aloo masala dosa | with 24 amazing images. masala dosa is a popular South Indian breakfast dish served with piping hot sambar. So popular is the crispy masala dosa in India that it's a famous street food like Mumbai roadside masala dosa and served as restaurant style aloo masala dosa in all parts of the world. I prefer having masala dosa with coconut chutney for dinner to make a one dish South Indian meal. masala dosa is a thin crisp dosa, engulfed in a creamy and spicy potato bhaji, is folded up and neatly cut into four pieces. It’s worth learning how the pieces are smoothly whisked onto the plate in one swift move once done! An important part of making masala dosa recipe is the aloo masala. We show you step by step on making this popular aloo masala and it’s so tasty that you can have it as a sabzi. Notes on masala dosa recipe. 1. Greasing of the tava and then sprinkling water, is very important as it brings down the temperature of the tava. Making the batter of restaurant style masala dosarestaurant style masala dosa to spread easily in a circular motion. 2. To make restaurant style masala dosa, we are using readymade dosa batter. We will add a little salt and adjust the consistency by adding a little water, mix well and keep aside. If using batter stored in the fridge then bring it to room temperature and then make dosa. This is very important or else you won’t get brown crispy dosa. 3. The trick to get a crispy dosa is the dosa batter. The raw rice and par boiled rice is used to get crisp and golden dosa and rice flakes are used to get the ideal texture, which makes are dosa crisp from outer surface and slightly spongy on the inner side. Masala Dosa, a tried-and-tested recipe that serves as a wholesome answer to the hungry palate! Learn to make masala dosa recipe | Mumbai roadside masala dosa | restaurant style aloo masala dosa | with step by step photos and video below. | [Heat the oil in a kadhai and add the mustard seeds., When the seeds crackle, add the urad dal and sauté on a medium flame for 30 seconds., Add the green chillies, curry leaves and onions and sauté on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the potatoes, salt, turmeric powder, lemon juice and sugar, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the coriander, mix well and cook on a medium flame for 1 minute., Allow it to cool., Once cooled, mash lightly with the back of the spoon and keep aside., Combine the dosa batter, salt and a little water, mix well and keep aside., Heat a tava /non-stick tava (griddle), grease it lightly with ¼ tsp butter, sprinkle a little water on it (it should sizzle immediately) and wipe off using a wet piece of cloth., Pour ¼th of the batter on the tava (griddle) and spread in a circular motion to make a 175 mm. (7") thin dosa., Smear 2 tsp of butter on the edges of the dosa, Spread ¼th of the prepared aloo masala evenly over the dosa using a spatula and cook till the dosa turns golden brown in colour., Fold over while pressing it lightly, using a spatula to make a flat roll., Repeat with the remaining ingredients to make 3 more masala dosa., Serve the masala dosa immediately with coconut chutney.] | [Not Given] | masala-dosa--mumbai-roadside-recipe-33390r |
| rcp2423 | Masala Green Peas Chaat | Snacks | NA | [soaked and cooked dried green peas, chopped ginger (adrak), chopped green chillies, coriander-cumin seeds (dhania-jeera) powder, garam masala, chilli powder, dried mango powder (amchur), black salt (sanchal), salt, whisked curds (dahi), sweet chutney, green chutney, chilli powder, cumin seeds (jeera) powder, salt, chopped coriander (dhania), potato salli] | 15 mins | 0 mins | [Quick Evening Snacks, Indian Snacks for Entertaining, Evening Tea Snacks, Indian Party, Indian Birthday Party, High Tea Party] | 2Makes 2 servings | Indian | The Masala Green Peas Chaat is a snazzy snack that will send your taste buds into a frenzy! Cooked and dried green peas are perked up with a range of spice powders, ginger and green chillies, and served with a topping of chutneys and curds. A generous garnish of potato salli completes the chaat experience, making this an amazingly multi-textured and multi-flavoured snack! Sweets dishes like Apple Rabadi , Baked Boondi Gulab Jamun and Dry Fruit Kesar Kulfi are good desserts to relish after having any chaat. | [Combine the dried green peas, ginger, green chillies, coriander-cumin seeds powder, garam masala, chilli powder, dried mango powder, black salt and a little salt in a deep bowl and mix gently., Transfer the mixture into a serving plate and spread it evenly. Put the curds, sweet chutney, green chutney, little chilli powder, little cumin seeds powder, little salt and coriander evenly over it. Finally sprinkle the potato salli along the circumference of the plate., Serve immediately.] | [Energy, 276 cal, Protein, 11.8 g, Carbohydrates, 40.7 g, Fiber, 4.1 g, Fat, 6.8 g, Cholesterol, 0 mg, Vitamin A, 559 mcg, Vitamin B1, 0.3 mg, Vitamin B2, 0.1 mg, Vitamin B3, 2 mg, Vitamin C, 12.8 mg, Folic Acid, 8.3 mcg, Calcium, 109.6 mg, Iron, 4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 20.5 mg, Potassium, 442.5 mg, Zinc, 1.3 mg] | masala-green-peas-chaat-2423r |
| rcp7462 | Masala Karela | Dinner | Veg | [sliced bitter gourd (karela), oil, chopped onions, grated cauliflower, chopped coriander (dhania), besan (bengal gram flour), chilli powder, coriander (dhania) powder, salt] | 10 mins | 17 mins | [South Indian Curries / Sabzis, Diabetic Sabzis, Healthy Heart Sabzi, Healthy Dry Sabzis, Healthy Lunch Vegetables, Lunch Sabzi, Dinner Sabzi] | 4Makes 4 servings | South Indian | masala karela recipe | karela masala | karela masala sabzi | dry bitter gourd sabzi | masala karela is a quick fix healthy Indian accompaniment to wheat flour chapatis. Learn how to make karela masala sabzi. masala karela is made from karela, onions, cauliflower, lots of coriander, besan and Indian spices. To make masala karela, heat the oil in a broad non-stick pan, add the bitter gourd slices and mix well. Cover with a lid and cook on a medium flame for 10 to 12 minutes or till they turn brown in colour, while stirring occasionally. Add the prepared mixture, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally. Serve immediately. You will be amazed by how effectively grated cauliflower masks the bitterness of karela, making dry bitter gourd sabzi a delicacy that even kids would not mind eating. Perked up with onion, coriander and spice powders, karela masala is a treat to the taste buds, and a wonder food for your body too, as karela contains at least three active substances which are known to exhibit anti-diabetic properties. These have been known to have a blood glucose-lowering effect and thus beneficial for a diabetics. In this karela masala sabzi, we have further made it more healthy by cooking it in only 2 tsp of oil. 100 calories, 10 g of carbs and 4 f of fiber is what you gain from 1 serving of this sabzi. This high fiber count is beneficial for heart patients too. It has a cholesterol lowering effect. With a low sodium count and good potassium count, this karela masala sabzi benefits those with hypertension too. All they need to do is restrict the amount of salt being added as per their daily limit suggested. Tips for masala karela. 1. Slice the karela thinly, so it is easier to cook. 2. Serve the sabzi immediately to enjoy its freshness. Enjoy masala karela recipe | karela masala | karela masala sabzi | dry bitter gourd sabzi. | [To make masala karela, heat the oil in a broad non-stick pan, add the bitter gourd slices and mix well., Cover with a lid and cook on a medium flame for 10 to 12 minutes or till they turn brown in colour, while stirring occasionally., Add the prepared mixture, mix well and cook on a medium flame for another 4 to 5 minutes, while stirring occasionally., Serve the masala karela hot.] | [Energy, 69 cal, Protein, 2.3 g, Carbohydrates, 8.5 g, Fiber, 3.4 g, Fat, 2.9 g, Cholesterol, 0 mg, Sodium, 10.8 mg] | masala-karela-7462r |
| rcp3560 | Masala Khakhra, Whole Wheat Masala Khakhra Recipe | Snacks | Veg | [whole wheat flour (gehun ka atta), besan (bengal gram flour), cumin seeds (jeera), chilli powder, turmeric powder (haldi), asafoetida (hing), milk, oil, salt, whole wheat flour (gehun ka atta)] | 10 mins | 15 mins | [Gujarati Breakfast, Whole Wheat Recipes, Breakfast Khakhras, Tava, Indian Cancer Patients, Low Veg Glycemic Index, Healthy Indian Jar Snacks] | 4Makes 4 khakhras | Gujarati | masala khakhra | whole wheat masala khakhra | Gujarati whole wheat masala khakhra | healthy whole wheat masala Khakhra | with 17 amazing images masala khakhra, a famous Gujarati dry snack is made from whole wheat flour, besan, low fat milk, chilli powder, salt, oil and water. The dough is rolled out and cooked on a tava with pressure applied till crisp. The only difference between masala khakhra and whole wheat khakhra is the addition of chilli powder, a bit of besan and low fat milk. I would like to share some important tips to make the perfect Gujarati whole wheat masala khakhra. 1. Knead it into a soft dough without using any water. If you are not using any milk, then use water and knead. This whole wheat masala khakhra dough should be kneaded just like a roti dough but a little harder. 2. Using more flour for rolling, roll out the dough into a very thin 175 mm. (7") diameter circle. Make sure the masala khakhra is thin or else it will not be crispy. masala khakhra, I usually make a large batch of these and store them in an air-tight container for those hungry times. They stay well for upto 15 days and make an ideal low calorie snack for you and your family. With a little imagination and a wee bit of effort, you can spice them differently or even experiment with different kinds of flours like jowar, bajra, oats to make delicious low calorie munchies. See our bajra methi khakhras and oats methi multiflour khakhras. Enjoy our masala khakhra | whole wheat masala khakhra | Gujarati whole wheat masala khakhra | healthy whole wheat masala Khakhra with detailed step by step photos. | [To make masala khakhra, combine all the ingredients and knead into a soft dough without using any water., Divide the dough into 4 equal portions and roll out each portion into a very thin round of 175 mm. (7") diameter using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook each masala khakhra on a slow flame till pink spots appear on both the sides., Continue cooking the masala khakhra on a slow flame, while pressing with a folded muslin cloth, till it turns crisp and brown from both the sides., Cool and store the masala khakhras in an air-tight container.] | [Energy, 82 cal, Protein, 2.6 g, Carbohydrates, 13 g, Fiber, 2.2 g, Fat, 2.2 g, Cholesterol, 1.5 mg, Sodium, 6 mg] | masala-khakhra-whole-wheat-masala-khakhra-recipe-3560r |
| rcp36102 | Masala Khichdi Paratha, Leftover Khichdi Paratha | Dinner | Veg | [khichdi, whole wheat flour (gehun ka atta), besan (bengal gram flour), chilli powder, turmeric powder (haldi), asafoetida (hing), sugar, chopped coriander (dhania), ghee, lemon juice, salt, whole wheat flour (gehun ka atta), oil, curd] | 15 mins | 15 mins | [Gujarati Roti, Thepla recipe collection, Gujarati One Dish Meal, Gujarati Breakfast, Breakfast using Leftovers, Breakfast Theplas, Parathas, One Dish Vegetarian Meals, One Meal Dinner] | 10Makes 10 parathas | Gujarati | masala khichdi paratha recipe | leftover khichdi paratha | Gujarati khichdi ki roti | khichdi thepla | with 31 amazing images. masala khichdi paratha recipe | leftover khichdi paratha | Gujarati khichdi ki roti | khichdi thepla is a satiating Indian bread which is sure to please everyone – be it a kid or an adult. Learn how to make leftover khichdi paratha. To make masala khichdi paratha, combine all the ingredients in a deep bowl, mix well and knead into a soft dough, using little water. Divide the dough into 10 equal portions and roll out each portion into a 125 mm. (5”) diameter circle, using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each paratha, using ½ tsp of oil, till they turn golden brown colour from both the sides. Serve hot with curd. Many elders believe that if you want to have a quick and healthy meal, there’s nothing like khichdi! They are very right. Khichdi is so healthy even the leftover should not be wasted. So, here is a way of making khichdi paratha combined with whole wheat flour and besan. The khichdi thepla is a great breakfast option, but can be carried to work as well if you wish. They are filling and nourishing, and tasty too thanks to an assortment of flavourful additions to the dough. With a cup of curd or dahi aloo ki sabzi, these khichdi ki roti make a complete meal. Tips for masala khichdi paratha. 1. Serve masala khichdi paratha with curd. See how to make curd. 2. We love to use moong dal khichdi or toovar dal ni khichdi in making masala khichdi paratha. 2. Serve leftover khichdi paratha with achar. 3. Serve Gujarati khichdi ki roti with lehsun ki chutney. Enjoy masala khichdi paratha recipe | leftover khichdi paratha | Gujarati khichdi ki roti | khichdi thepla | with step by step photos. | [To make masala khichdi paratha, combine all the ingredients in a deep bowl, mix well and knead into a soft dough, using little water., Divide the dough into 10 equal portions and roll out each portion into a 125 mm. (5”) diameter circle, using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook each paratha, using ½ tsp of oil, till they turn golden brown colour from both the sides., Serve the masala khichdi paratha hot with curd.] | [Energy, 131 cal, Protein, 4.2 g, Carbohydrates, 18.9 g, Fiber, 3.4 g, Fat, 4.4 g, Cholesterol, 0 mg, Sodium, 10.8 mg] | masala-khichdi-paratha-leftover-khichdi-paratha-36102r |
| rcp33447 | Masala Khichiya Papad ( Mumbai Roadside Recipes ) | Snacks | NA | [khichiya papad, melted butter, chopped cabbage, chopped onions, chopped cucumber, chopped tomatoes, salt, garlic (lehsun), nylon sev, lemon juice, chopped coriander (dhania)] | 20 mins | 8 mins | [Mumbai Street Food, Dinner, One Meal Dinner, Papads, Indian Party, Indian Party Starters, Quick Snacks / Quick Starters] | 4Makes 4 khichiya papads | Indian | masala khichiya papad recipe | khichiya papad Indian street food | Mumbai special roadside snack | with 24 amazing images. masala khichiya papad recipe | khichiya papad Indian street food | Mumbai special roadside snack can be set on the table in a matter of minutes. Learn how to make khichiya papad Indian street food. To make masala khichiya papad, roast a khichiya papad on an open medium flame till light brown spots appear on both the sides. Allow it to cool slightly, place it on a serving plate and press in the centre it with your palm to break it into pieces. Apply 1½ tsp melted butter evenly over it. Sprinkle 2 tbsp of cabbage, 2 tbsp of onions, 2 tbsp of cucumber, 2 tbsp of tomatoes and a little salt evenly over it. Top with 1 tsp of garlic chutney and 1 tsp of green chutney evenly over it. Sprinkle 1 tbsp nylon sev and ½ tsp lemon juice evenly over it. Repeat steps 1 to 6 to make 3 more masala khichiya papads. Serve immediately garnished with coriander. Crunchy to the core, and as tongue-tickling as a snack can get! The khichiya papad Indian street food is a scrumptious snack of crushed papads. What sets this Mumbai special roadside snack apart from other snacks is the use of melted butter and the variety of chutney and of course the sev used as topping. Keep all the ingredients ready but prepare this just before serving; otherwise the papad will get soggy with the juices of the vegetables and chutneys. When all these merge together in one mouthful, the experience is just too exciting. Khichiya papad are readily available in the market. But when you have time on hand, you can make khichiya papad at home. All you need is rice flour and a couple of spices which are found on most kitchen shelves. Tips for masala khichiya papad. 1. Remember to roast the edges of the khichiya papad also. 2. Your roasted khichiya papad is ready. Let it cool down before breaking it. 3. You can put the masala on the whole khichiya papad instead of breaking it into pieces. 4. masala khichiya papad is had as a one dish meal often as it has lots of filling. Enjoy masala khichiya papad recipe | khichiya papad Indian street food | Mumbai special roadside snack | with step by step photos. | [To make masala khichiya papad, roast a khichiya papad on an open medium flame till light brown spots appear on both the sides., Allow it to cool slightly, place it on a serving plate and press in the centre it with your palm to break it into pieces., Apply 1½ tsp melted butter evenly over it., Sprinkle 2 tbsp of cabbage, 2 tbsp of onions, 2 tbsp of cucumber, 2 tbsp of tomatoes and a little salt evenly over it., Top with 1 tsp of garlic chutney and 1 tsp of green chutney evenly over it., Sprinkle 1 tbsp nylon sev and ½ tsp lemon juice evenly over it., Repeat steps 1 to 6 to make 3 more masala khichiya papads., Serve the masala khichiya papad immediately garnished with coriander.] | [Not Given] | masala-khichiya-papad--mumbai-roadside-recipes--33447r |
| rcp42532 | Masala Mac and Cheese, No Cream Mac and Cheese | Dinner | Veg | [coriander-cumin seeds (dhania-jeera) powder, chilli powder, turmeric powder (haldi), cooked macaroni, grated processed cheese, oil, chopped onions, chopped garlic (lehsun), chopped ginger (adrak), chopped tomatoes, white sauce, chopped coriander (dhania)] | 20 mins | 7 mins | [Italian Veg Pasta, One Dish Vegetarian Meals, One Meal Dinner, White Sauce Pasta, Italian Party, Western Party, Non-stick Pan] | 4Makes 4 servings | Italian | masala mac and cheese recipe | homemade baked mac and cheese | no cream mac and cheese | cheesy masala macaroni pasta | with 20 amazing images. masala mac and cheese recipe | homemade baked mac and cheese | no cream mac and cheese | cheesy masala macaroni pasta is a yummy cheese loaded snack which no kid can resist. Learn how to make homemade baked mac and cheese. To make masala mac and cheese, heat oil in a broad non-stick pan, add the onions, ginger, and garlic and sauté on a medium flame for 2 minutes. Add the tomatoes, coriander-cumin seeds powder, chilli powder, turmeric powder and 1 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside. Combine the white sauce and ½ cup of cheese in a small non-stick pan, mix well and cook on medium flame for 1 minute, while stirring occasionally. Add the masala mixture and the macaroni, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Pour into a baking dish, sprinkle the remaining ½ cup of cheese and coriander and spread it evenly. Bake in a pre-heated oven at 200°C (400°F) for 10 minutes. Serve hot. A dish of English origin, Mac and Cheese is one of the most popular dishes in the United Kingdom, United States and Canada! While the original version is made of cooked macaroni and a cheesy sauce, in cheesy masala macaroni pasta have given it a masaledar twist to make it more exciting. Ingredients like onions, tomatoes, ginger and garlic together with a dash of spice powders give the dish an Indian touch, widening the range of flavours and textures in homemade baked mac and cheese. The no cream mac and cheese is sure to be loved by kids and enjoyed by adults too. Make sure you serve it warm, preferably right out of the oven. You can also try other cheesy recipes like the Cheese Masala Toast Sandwich or Cheese Garlic Buns. Tips for masala mac and cheese. 1. Learn how to make the perfect white sauce at home. 2. Since the cooked macaroni, cheese and white sauce have salt, there would be no need to add salt additionally while making this recipe. However, you can taste it after adding macaroni and adjust the salt as per your requirement. Enjoy masala mac and cheese recipe | homemade baked mac and cheese | no cream mac and cheese | cheesy masala macaroni pasta | with step by step photos. | [To make masala mac and cheese, heat oil in a broad non-stick pan, add the onions, ginger, and garlic and sauté on a medium flame for 2 minutes., Add the tomatoes, coriander-cumin seeds powder, chilli powder, turmeric powder and 1 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside., Combine the white sauce and ½ cup of cheese in a small non-stick pan, mix well and cook on medium flame for 1 minute, while stirring occasionally., Add the masala mixture and the macaroni, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Pour into a baking dish, sprinkle the remaining ½ cup of cheese and coriander and spread it evenly., Bake in a pre-heated oven at 200°c (400°f) for 10 minutes., Serve the to make masala mac and cheese hot.] | [Energy, 480 cal, Protein, 54 g, Carbohydrates, 42 g, Fiber, 1.1 g, Fat, 24 g, Cholesterol, 61.3 mg, Sodium, 344.6 mg] | masala-mac-and-cheese-no-cream-mac-and-cheese-42532r |
| rcp42412 | Masala Makhana Recipe, Healthy Lotus Seed Snack | Snacks | NA | [lotus seeds (makhana), oil, chilli powder, cumin seeds (jeera) powder, chaat masala, salt] | 2 mins | 8 mins | [School Time Snacks, Evening Tea Snacks, Deep Pan, Indian Teen, Pregnancy, Diabetic recipes, Calcium Rich Indian Recipes] | 3Makes 3 cups | Indian | masala makhana recipe | spicy masala makhana | healthy makhana |masala phool makhana | roasted makhana in 10 minutes | masala makhana is a tasty Indian snack to lure the health conscious. Learn how to make roasted makhana in 10 minutes. Healthy makhana is a delicious jar snack that you can have at snack time or even pack in the kids’ snack box or take to office to munch when you are hungry and share with friends. To make masala makhana, heat a deep non-stick pan, add the makhanas and dry roast them on a medium flame for 4 to 5 minutes. Transfer the makhanas in the deep bowl and keep aside. Put the oil in the same pan, add red chilli powder, cumin seeds powder, chaat masala and salt and mix well. Switch on the flame, add the roasted makhanas, mix well and sauté it on a medium flame for 2 to 3 minutes. Serve immediately or cool it completely and store it in an airtight container. Use as required. Let's take a few minutes to jazz up spicy masala makhana, so that a healthy snack becomes super tasty too! Here the crispy roasted lotus seeds are given a chatpata touch by adding some peppy spice powders including chaat masala. Being roasted in 1 tbsp of oil, they are a nourishing snack with 128 calories and 3.8 g of protein. Roasted makhana in 10 minutes are crunchy, tasty along with a nourishing touch by way of potassium, phosphorus and calcium. Heart patients can benefit from the magnesium and folate count of masala makhana. Being roasted in olive oil, it is a source of MUFA (mono unsaturated fatty acids) which helps prevent inflammation in the arteries and thus protects the heart. Diabetics are suggested to opt for ½ serving while keeping a check on their daily carb count. Those aiming to eat healthy as well kids on a weight loss diet can reach out for masala phool makhana as compared to crunchy fried fat laden snacks. Gluten sensitive people can also enjoy this snack. Pregnant women can try this dry snack to keep nausea at bay. Tips for masala makhana. 1. Remember to stir continuously at step 1 for uniform roasting and to get the perfect crunchiness. 2. When you put the oil in the pan, ensure the flame is off. Add spices and mix well and immediately mix them and add roasted makhana and switch on the flame. This is to prevent the masalas from burning. 3. Remember to cool completely before serving or storing to enjoy its perfect crunchiness again. You can also try other recipes with lotus seeds like Roasted Makhana. Enjoy masala makhana recipe | spicy masala makhana | healthy makhana |masala phool makhana | roasted makhana in 10 minutes | with recipe and video below. | [To make masala makhana, heat a deep non-stick pan, add the makhanas and dry roast them on a medium flame for 4 to 5 minutes., Transfer the makhanas in the deep bowl and keep aside., Put the oil in the same pan, add red chilli powder, cumin seeds powder, chaat masala and salt and mix well., Switch on the flame, add the roasted makhanas, mix well and sauté it on a medium flame for 2 to 3 minutes., Serve the masala makhana immediately or cool it completely and store it in an airtight container. Use as required.] | [Energy, 128 cal, Protein, 3.8 g, Carbohydrates, 16.1 g, Fiber, 0 g, Fat, 5.5 g, Cholesterol, 0 mg, Sodium, 1.2 mg] | masala-makhana-recipe-healthy-lotus-seed-snack-42412r |
| rcp22790 | Masala Masoor | Lunch | NA | [masoor (whole red lentil), white onions, salt, oil, sliced onions, chopped tomatoes, chopped garlic (lehsun), whole dry kashmiri red chillies, coriander (dhania) seeds, cumin seeds (jeera), chopped ginger (adrak), chopped coriander (dhania)] | 10 mins | 15 mins | [Punjabi Sabzis, Indian Tiffin Box, Lunch box, Dabba, Semi-Dry Sabzis, Subzis with Beans or Sprouts, Traditional Indian Sabzis, Indian Party, Pressure Cooker] | 4Makes 4 servings | Punjabi | masala masoor recipe | healthy lentil sabzi | spicy red lentil | akkha masoor | with 42 amazing images. masala masoor recipe | healthy lentil sabzi | spicy red lentil | akkha masoor is an appetizing sabzi made with the use of handful of Indian spices. Learn how to make healthy lentil sabzi. To make masala masoor, combine the masoor, white onions, salt and 1 cup of water, mix well and pressure cook for 1 whistle. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes or till they turn translucent. Add the prepared ground paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the tomatoes and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the cooked masoor dal–onion mixture and 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.Serve hot garnished with coriander. Spicy red lentil is one lip-smacking accompaniment for sure! Cooked with onions, perked up with tomatoes, and spiced with a pungent masala paste, masoor transforms into a sumptuous accompaniment that goes with any main course be it rice, rotis or puri ! Akkha masoor is perfect for parties and special events, when serving simple sabzis will not be appropriate, or on days when you have time to make just one accompaniment but would like it to be a tad extraordinary so the absence of more dishes is not felt. Healthy lentil sabzi is a protein and fibre rich sabzi which is a perfect addition to a weight watchers diet to add satiety and avoid binge eating. However it would be wise to restrict the use of oil for tempering to 2 tsp. With minimal sodium and moderate amounts of potassium, this delicacy can be enjoyed by heart patients and those with high BP. It is very much a power packed food for a diabetic diet too. Enjoy it hot or carry it to work and share your healthy secret recipe with others! Tips for masala masoor. 1. Serve masala masoor with roti. 2. If you enjoy a spicy sabzi, you can add Malvani masala or goda masala. Enjoy masala masoor recipe | healthy lentil sabzi | spicy red lentil | akkha masoor | with step by step photos. | [To make masala masoor, combine the masoor, white onions, salt and 1 cup of water, mix well and pressure cook for 1 whistle., Allow the steam to escape before opening the lid. Keep aside., Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes or till they turn translucent., Add the prepared ground paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the tomatoes and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the cooked masoor dal–onion mixture and 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve the masala masoor hot garnished with coriander.] | [Energy, 146 cal, Protein, 7.9 g, Carbohydrates, 19.5 g, Fiber, 3.5 g, Fat, 4 g, Cholesterol, 0 mg, Sodium, 4.6 mg] | masala-masoor-22790r |
| rcp22200 | Masala Masoor Dal ( Zero Oil Recipe) | NA | NA | [masoor dal (split red lentil) , soaked overnight, salt, cumin seeds (jeera), bayleaf (tejpatta), chopped onions, chopped tomatoes, ginger-garlic (adrak-lehsun) paste, turmeric powder (haldi), garam masala, chilli powder, lemon juice, chopped coriander (dhania)] | 15 mins | 20 mins | [Home Remedies Protein Rich, Zero Oil Dals, Kadhis] | 4Makes 4 serving | NA | Masoor, a very nutritious lentil, is also very pleasing to the palate. Cooked in well-chosen spices, this dal is not only tasty and zero-oil but also brims with protein, iron and folic acid. It goes well with cooked rice. Soaking masoor dal overnight not only reduces the cooking time but also makes it easily digestible. | [Heat the pressure cooker, add the masoor dal in a pressure cooker, salt and 1 cup of water, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid. Mix well and keep aside., Heat a non-stick kadhai on a medium flame and when hot, add the cumin seeds and bayleaf and dry roast on a slow flame for a few seconds., Add the onions and dry roast on a slow flame for 1 to 2 minutes., Add the tomatoes and the ginger-garlic paste, mix well and cook on a medium flame for 1 to 2 minutes., Add 2 tbsp of water, mix well and cook on a medium flame for 1 minute., Add the turmeric powder, garam masala and chilli powder, mix well and cook on a medium flame for 1 minute., Add the prepared dal, salt and 1 cup of water, mix well till no lumps remain and cook on a medium flame for 2 minutes, while stirring continuously., Switch off the flame, add the lemon juice and coriander and mix well. Serve hot.] | [Energy, 121 cal, Protein, 8.2 g, Carbohydrates, 21.3 g, Fiber, 3.8 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 7.5 mg] | masala-masoor-dal--zero-oil-recipe-22200r |
| rcp6198 | Masala Masoor Dal with Mixed Vegetables | NA | Veg | [masoor (split red lentil) dal, chopped and boiled mixed vegetables, ghee, cumin seeds (jeera), chopped onions, chopped tomatoes, dried mango powder (amchur), turmeric powder (haldi), garlic (lehsun) paste, ginger-green chilli paste, chilli powder, salt] | 20 mins | 15 mins | [Celebration Dals, Indian Pressure Cooker, Healthy Pressure Cooker, Pressure Cooker Vegetables, Pressure Cooker, Non-stick Pan, Quick Dals / quick Kadhis] | 6Makes 6 servings | Indian | masala masoor dal with mixed vegetables recipe | mixed vegetable masoor dal | Indian masoor dal | with 28 amazing images. masala masoor dal with mixed vegetables recipe | mixed vegetable masoor dal | Indian masoor dal is an easy and flavourful accompaniment. Learn how to make mixed vegetable masoor dal. To make masala masoor dal with mixed vegetables, combine the masoor dal, 1½ cups of water and salt in a pressure cooker and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the ghee in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds. When the seeds crackle, add the onions and sauté on a medium flame for 2 minutes. Add the tomatoes, cooked dal, boiled vegetables, dried mango powder, turmeric powder, garlic paste, ginger-green chilli paste, chilli powder, salt and 2 cups of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot. Mixed vegetable masoor dal is like a Dal and Subzi combined into one tasty treat! It has a traditional tempering, an assortment of spice powders, a horde of flavour enhancers like ginger and green chillies, and finally a cupful of mixed veggies. The mixed veggies bring in a range of flavours and textures, while tomatoes and amchur powder contribute an exciting tang to this Indian masoor dal, which combines beautifully with Rotis as well as with Rice. Tips for masoor dal with mixed vegetables. 1. Mixed vegetables can be replaced with chopped spinach or chopped fenugreek leaves. 2. If you are serving this dal later, then you will have to add water and adjust the consistency before re-heating and serving. Enjoy masala masoor dal with mixed vegetables recipe | mixed vegetable masoor dal | Indian masoor dal | with step by step photos. | [Combine the masoor dal, 1½ cups of water and salt in a pressure cooker and pressure cook for 2 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat the ghee in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds., When the seeds crackle, add the onions and sauté on a medium flame for 2 minutes., Add the tomatoes, cooked dal, boiled vegetables, dried mango powder, turmeric powder, garlic paste, ginger-green chilli paste, chilli powder, salt and 2 cups of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Serve hot.] | [Energy, 144 cal, Protein, 7.3 g, Carbohydrates, 18.5 g, Fiber, 3.9 g, Fat, 4.6 g, Cholesterol, 0 mg, Sodium, 9 mg] | masala-masoor-dal-with-mixed-vegetables-6198r |
| rcp3863 | Masala Mathri, How To Make Mathri | Snacks | NA | [plain flour (maida), carom seeds (ajwain), cumin seeds (jeera), chilli powder, freshly ground black pepper (kalimirch), ghee, salt, oil] | 5 mins | 20 mins | [Rajasthani Naashta, Rajasthani Dry Snacks, School Time Snacks, Indian Jar Snacks, Evening Tea Snacks, Deep Fry, Diwali] | 5Makes 5 mathris (5 mathri ) | Rajasthani | masala mathri recipe | crispy mathri | mathri - Diwali jar snack | khasta mathri | masala mathri is an Indian jar snack often served with tea. Learn how to make mathri - Diwali jar snack. Crispy and flavourful, crispy mathri - Indian style can be prepared quite easily with readily available ingredients and hails from the state of Rajasthan. Though it requires little practice to master the art of pinching the mathri, which is very peculiar about this dish. To make masala mathri, combine the maida, ajwain, cumin seeds, chilli powder, black pepper powder, ghee and salt in a deep bowl and knead into a stiff dough using enough water. Divide the dough into 5 equal portions. Roll out one portion of the dough into a 100 mm. (4”) diameter circle. Pinch the edges of the rolled mathri to form a design. (as shown in image 1). Prick the mathri with a fork at regular intervals. (as shown in image 2). Repeat steps 3 to 5 to make 4 more mathris. Heat the oil in a deep non-stick kadhai and deep-fry 3 mathris at a time, on a medium flame for 8 to 10 minutes or till they turn golden brown in colour from both the sides. Drain on an absorbent paper. Repeat step 7 to deep-fry 2 more mathris in one more batch. Serve or store in an air-tight container. A tablespoon of melted ghee, added to the dough of khasta mathri, helps impart a flaky crispness to this delectable snack. Fragments of ajwain and cumin seeds are the key add on to the taste and flavour of this snack. Mathri - Diwali jar snack is made in many households during the festival. You can make the mathris in bulk and store in an airtight container. Make your tea time more perfect with this jar snack. Tips for masala mathri. 1. Use melted ghee for the dough, so it mixes well with the flour. 2. A fork is best to prick the mathri with its pointed edge so the mathri doesn’t puff up while frying and gets its necessary traditional flaky texture. 3. Ensure to cool them well before storing, to maintain their crispiness. Enjoy masala mathri recipe | crispy mathri | mathri - Diwali jar snack | khasta mathri | with recipe below. | [To make masala mathri, combine all the ingredients in a deep bowl and knead into a stiff dough using enough water., Divide the dough into 5 equal portions., Roll out one portion of the dough into a 100 mm. (4”) diameter circle., Pinch the edges of the rolled mathri to form a design. (as shown in image 1), Prick the mathri with a fork at regular intervals. (as shown in image 2), Repeat steps 3 to 5 to make 4 more mathris., Heat the oil in a deep non-stick kadhai and deep-fry 3 mathris at a time, on a medium flame for 8 to10 minutes or till they turn golden brown in colour from both the sides., Drain on an absorbent paper., Repeat step 7 to deep-fry 2 more mathris in one more batch., Serve or store the masala mathri in an air-tight container.] | [Energy, 159 cal, Protein, 2.9 g, Carbohydrates, 19.2 g, Fiber, 0.1 g, Fat, 7.8 g, Cholesterol, 0 mg, Sodium, 2.4 mg] | masala-mathri-how-to-make-mathri-3863r |
| rcp40765 | Masala Milk, Saffron Masala Milk Recipe | BreakFast | NA | [milk masala powder, milk, sugar, saffron (kesar) strands] | 5 mins | 4 mins | [Gujarati Faral, Faraal, Maharashtrian Upvas (Fasting), Iftar Recipes for Ramadan / Ramzan, Deep Pan, Quick Breakfast Indian, Iftar Drinks for Ramadan] | 4Makes 4 servings | Gujarati | masala milk | masala doodh | masala milk made from masala milk powder | with 6 amazing images. Masala Milk is a highly flavourful milk, which is derived from the Maharastrain cuisine. It is a very popular drink in India and almost as famous as Masala Chai . To make Masala milk, you need basic ingredients that are easily available in our Indian kitchens. All you need is milk, sugar, masala milk powder and few saffron strands. It is very quick and easy to make. Boiling all the ingredients together helps in extracting flavor and makes the milk taste more flavourful and magical. Masala Milk Powder for Masala Doodh is made with rich ingredients like cashew nuts (kaju) you need to keep an eye on it as it tends to get brown immediately , almonds (badam) you can remove the almond skin if you wish to, pistachios (while storing them you need to make sure you store them in the refrigerator as they turn randic ,cardamoms (elaichi), Black pepper (kalimirch), sugar, nutmeg (jaiphal) powder and saffron (kesar) strands that help giving colour to the masala milk. All these ingredients are ground together in a blender and you can store this masala milk powder in air-tight container for one to 2 months. It is also easily available in markets and grocery shops. As a cranky kid, I would make a fuss about drinking milk and masala milk would be a solution. When I would fuss about milk and mom would make masala milk made from masala milk powder as alternative and I would gulp it down in seconds. She would also make it for family members who’d be sick and also for last minute guests. Having a puja or bhajan at house, then serve masala milk. Enjoy how to make masala milk | masala doodh | masala milk made from masala milk powder | with detailed step by step photos below. | [Re-heat the milk in a saucepan, add the milk masala powder, sugar and saffron, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Pour equal quantities of the masala milk into 4 individual glasses and serve masala milk immediately.] | [Energy, 209 cal, Protein, 5.4 g, Carbohydrates, 18.5 g, Fiber, 0.1 g, Fat, 10 g, Cholesterol, 16 mg, Sodium, 19.3 mg] | masala-milk-saffron-masala-milk-recipe-40765r |
| rcp34001 | Masala Mixed Sprouts Salad with Coconut | NA | NA | [boiled mixed sprouts, grated coconut, chopped coriander (dhania), grated carrot, chopped green chillies, lemon juice, chaat masala, salt] | 10 mins | 10 mins | [Quick Indian Salads, Toss & Mix Salads (No cooking), Wholesome Salads (Salads that make a meal), Indian Party, Marathoners, Endurance Athletes, Triathlete, Arthritis Diet, Quick Healthy Indian Salads] | 4Makes 4 servings | Indian | sprouts coconut salad recipe | sprouts salad with coconut | healthy mixed sprouts salad with coconut | with 18 amazing images. healthy coconut and sprouts salad is a healthy salad for weight-watchers. Learn how to make masala mixed sprouts salad with coconut. To make sprouts coconut salad, combine the boiled mixed sprouts, coconut, coriander, carrot, green chillies, lemon juice, chaat masala, salt and black pepper powder in a bowl and toss well. Serve it immediately. Simple, fuss-free and delicious is the best way to describe this masala mixed sprouts salad with coconut. It is a crisp and tangy salad with basic Indian flavours from chaat masala, coriander and lemon juice. This healthy coconut and sprouts salad is extremely filling and nourishing. Sprouts are a storehouse of fibre and protein. They satiate you for a long time. Carrots add in some vitamin A, while the lemon juice adds in vitamin C. In all, these 2 nutrients will help to build your immunity. Serve sprouts salad with coconut as a salad as a part of the main meal or serve it as a snack in between meals if you are watching your weight. Tips for sprouts coconut salad. 1. Buy readymade sprouts to save time. 2. Do not over cook the sprouts. Keep them slightly crunchy for the salad. 3. Carrots can be accompanied with other veggies like onion, cabbage and capsicum. Enjoy sprouts coconut salad recipe | sprouts salad with coconut | healthy mixed sprouts salad with coconut | healthy coconut and sprouts salad | with video below. | [Combine all the ingredients in a deep bowl and toss well., Serve immediately.] | [Energy, 105 cal, Protein, 3.4 g, Carbohydrates, 10.4 g, Fiber, 4.4 g, Fat, 5.6 g, Cholesterol, 0 mg, Sodium, 2917.4 mg] | masala-mixed-sprouts-salad-with-coconut-34001r |
| rcp35938 | Masala Mogri, Green Mogri Subzi | NA | NA | [chopped green radish pods (mogri), oil, mustard seeds ( rai / sarson), asafoetida (hing), slit green chilli, coriander (dhania) powder, salt] | 10 mins | 3 mins | [Gujarati Kachumber / Chutneys / Achar, Pickles / Achar, Non-stick Pan, Quick 5 Ingredients, 5 Ingredients Indian] | 2Makes 2 servings | Gujarati | Come winter, the market is flooded with exotic fruits and veggies that are exclusive to the season. One such wondrous ingredient is the mogri or green radish pods. It has an exclusive taste, which is so enjoyable that you do not need to cook it very elaborately. Just a simple tempering and a dash of coriander powder is enough to make a delicious dish with it! The Masala Mogri is indeed very easy and quick to make, and is a must-have during the winter months whenever you can lay your hands on mogri. You can serve it with Roti and Onion Raita . | [Heat the oil in a deep non-stick pan, add the mustard seeds, asafoetida and green chilli and sauté on a medium flame for 30 seconds., When the seeds crackle, add the radish pods, coriander seeds powder and salt and sauté on a medium flame for 2 to 3 minutes., Serve immediately.] | [Energy, 45 cal, Protein, 0 g, Carbohydrates, 0 g, Fiber, 0 g, Fat, 5 g, Cholesterol, 0 mg, Sodium, 0 mg] | masala-mogri-green-mogri-subzi-35938r |
| rcp1472 | Masala Papad | Snacks | NA | [papad, oil, chopped onions, chopped tomatoes, chopped cucumber, nylon sev, lemon juice, chopped coriander (dhania), chaat masala, black salt (sanchal), cumin seeds (jeera) powder, kashmiri red chilli powder, dried mango powder (amchur)] | 10 mins | 5 mins | [Dinner, Papads, Indian Party, Indian Party Starters, Quick Snacks / Quick Starters] | 6Makes 6 papads | Indian | masala papad recipe | masala papad 2 ways | roasted masala papad | with 30 amazing images. masala papad is a quick and tasty Indian appetizer made with fried lentil wafers topped with refreshing toppings. Learn how to make masala papad recipe | masala papad 2 ways | roasted masala papad | masala papad is a delightful stater that's quick, easy to make and bursting with flavor. Nobody refuses masala papad, because it is light and appetizing, ensuring that you have enough place in your tummy for the upcoming meal. While we have prepared this snack in 2 ways (fried and roasted papad) with the standard combo of delightful crunchy veggies and a special spice mix powder. Crunchy and masaledar, this roasted masala papad is an ideal starter for serving with any meal! A squeeze of lemon juice and coriander creates a refreshing finish to the dish with a burst of freshness. masala papad is perfect for satisfying a small hunger pang or as a light and flavorful way to begin a meal. You can also try other papad recipes like masala khichiya papad recipe or Rajasthani papad ki churi recipe. pro tips to make masala papad: 1. For even cooking, gently press down on the papads with a slotted spoon while frying. Alternatively, you can use roasted papad for a healthier and quicker option. 2. Masala papad is best enjoyed immediately to maintain its crispiness. The veggies can wilt and soften if left assembled for too long. 3. You can also add a dollop of green chutney and sweet chutney for the added flavour. Enjoy masala papad recipe | masala papad 2 ways | roasted masala papad | with detailed step by step photos. | [To make masala papad recipe, heat the oil in a deep non-stick pan, deep fry a papad till it turns light golden brown in colour from both the sides., Drain on absorbent paper. Repeat step 1 to deep-fry 2 more papads., For the roasted papad, hold one papad with the help of a tong and roast it over a medium open flame till light brown spots appear on both the sides., Repeat step 3 to make 2 more roasted papads., Place a deep-fried papad on a serving plate, sprinkle the prepared masala powder evenly over it., Top it up with 2 tbsp of onions, 2 tbsp of tomatoes, 1 tbsp of cucumber, 1 tbsp nylon sev, ½ tsp lemon juice and ½ tbsp of coriander., Repeat steps 5 and 6 to make 2 more masala papads., Repeat steps 5 and 6 to make 3 roasted masala papads., Serve masala papad immediately.] | [Energy, 115 cal, Protein, 2.6 g, Carbohydrates, 10.1 g, Fiber, 2.5 g, Fat, 7.1 g, Cholesterol, 0 mg, Sodium, 13.3 mg] | masala-papad-1472r |
| rcp22180 | Masala Papad ( Zero Oil Dal and Chawal) | Snacks | Veg | [papad, green chutney, chopped onions, chopped tomatoes, dried mango powder (amchur), chopped coriander (dhania), salt] | 10 mins | 5 mins | [Punjabi Swadisht Nashta, Side Dishes, Dinner, Papads, No Cooking Veg Indian, Indian Party, Quick Snacks / Quick Starters] | 6Makes 6 masala papads (6 masala papad ) | Punjabi | This zero-oil version of Masala Papad differs from the usual starter in many ways, and not just in the absence of oil! Usually, when deep-fried papads are used to prepare Masala Papad, the oil helps to hold the chopped vegetables and spice powders in place. Here, we have used a layer of peppy green chutney for the purpose. Not only does this bind the toppings with the papad, it also enhances the flavour manifold. Enjoy this spicy treat occasionally, because moderation is always essential. And always remember to serve this snack immediately on preparation, especially because green chutney is added and the papad will become soggy after a while. | [Roast the papads on a medium flame and keep aside., Divide the topping into 6 equal portions and keep aside., Place a papad on a serving plate, spread 1 tsp green chutney evenly over it, sprinkle a portion of the topping evenly over it., Repeat step 3 to make 5 more masala papads., Serve immediately.] | [Energy, 32 cal, Protein, 2 g, Carbohydrates, 5.5 g, Fiber, 1.7 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 3 mg] | masala-papad--zero-oil-dal-and-chawal-22180r |
| rcp1482 | Masala Paratha ( Desi Khana) | NA | Veg | [whole wheat flour (gehun ka atta), ghee, salt, cumin seeds (jeera), asafoetida (hing), whole dry kashmiri red chillies, cardamoms, cloves (laung / lavang), cinnamon (dalchini), poppy seeds (khus-khus), ghee, nigella seeds (kalonji), dried ginger (soonth) powder, salt, whole wheat flour (gehun ka atta), ghee] | 20 mins | 30 mins | [Punjabi roti recipes | Punjabi parathas, Jain Rotis, Jain Parathas, Parathas, Stuffed Veg Parathas, Indian Tawa, Tava] | 10Makes 10 parathas. | Punjabi | A rich and masaledar filling of poppy seeds, nigella seeds and dried ginger powder, combined with freshly-pounded masala make these spicy parathas rather special. Roll out nice triangular parathas, roast them with ghee, and serve hot on a cold day… watch your family savour it with satisfaction. | [Combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water. Cover and keep aside for at least 10 to 15 minutes., Knead the dough again and divide it into 10 equal portions. Keep aside., Dry roast all the ingredients on a hot tava (griddle) on a medium flame for 1 minute., Cool completely and blend in a mixer into a fine powder. Keep aside., Blend the poppy seeds in a mixer into a fine powder., Then add water and again blend in the mixer to a smooth paste and keep aside., Heat the ghee in a non-stick pan, add the nigella seeds and ginger powder and sauté on a medium flame for a few seconds., Add the poppy seed paste and cook on a medium flame for 1 minute., Add the prepared masala and salt, mix well and cook on a medium flame for 1 more minute, while stirring continuously. Keep aside., Roll out a portion of the dough into a 75 mm. (3”) diameter circle with the help of a little whole wheat flour., Spread 1 tsp of the stuffing evenly over one half of the circle and fold into a semi-circle. Again spread 1 tsp of the stuffing evenly over one half of the semi-circle and once again fold to make a quarter. Press the edges lightly with your finger tips so that the stuffing doesn’t spill out., Roll out into a thick triangle using a little whole wheat flour., Heat a non-stick tava (griddle) and cook each paratha, using a little oil, till golden brown spots appear on both the sides., Repeat steps 1 to 4 to make 9 more parathas., Serve hot.] | [Energy, 77 cal, Protein, 1.2 g, Carbohydrates, 7.1 g, Fiber, 1.2 g, Fat, 5 g, Cholesterol, 0 mg, Sodium, 2 mg] | masala-paratha---desi-khana-1482r |
| rcp2814 | Masala Pav ( Chaat Recipe ) | Snacks | NA | [butter, cumin seeds (jeera), red chilli-garlic paste, chopped onions, chopped capsicum, chopped tomatoes, salt, chilli powder, pav bhaji masala, chopped coriander (dhania), lemon juice, butter, ladi pav, lemon wedge] | 15 mins | 48 mins | [Chaat, Evening Tea Snacks, Tava, Kitty Party Snacks, Monsoon Snacks, Evening Snacks] | 6Makes 6 plates | NA | Masala pav is a spicy blend of tomato onion gravy cooked and stuffed inside butter laden pavs. Every pav bhaji vendor serves his own version of Masala Pav so that each one tastes different but equally delicious. Very often the pav bhaji gravy is tossed with pieces of pav and served with a slice of lemon. It is a spicy way to serve bread. Masala pav is a famous roadside food served at Mumbai chowpatty along with other tongue-tickling delights like Pav Bhaji , Tawa Pulao and Pav Sandwich. It is very quick and easy to make. If you are in a hurry then you can refer to our microwave version of this dish Masala Pav Microwave Recipe. The masala can be made prior to a dinner chaat party and just before serving you can cook them. Also, you can refer to our wide collection of Dinner Chaat recipes to make an amazing party menu! Enjoy how to make Masala Pav recipe with detailed step by step photos and video below. | [Heat the butter in a deep kadhai and add the cumin seeds., When the seeds crackle, add the red chilli-garlic paste and sauté on a medium flame for 30 seconds., Add the onions, capsicum and ¼ cup of water, mix well and cook on a medium flame for 5 to 7 minutes or till the onions turn translucent, while stirring occasionally., Add the tomatoes, salt, chilli powder, pav bhaji masala and 1 cup of water, mix well and cook on a medium flame for 10 to 12 minutes, while stirring occasionally., Mash it lightly, add the coriander and simmer for another minute., Add the lemon juice and mix well., Divide into 8 portions and keep aside., Heat 1 tsp of butter on a non-stick tava (griddle), add a portion of the prepared masala and sauté on a medium flame for a few seconds., Slit 1 pav vertically, open and place it on the masala., Spread the masala evenly over the pav till it gets evenly coated form all the sides., Repeat with the remaining ingredients to make more masala pav., Serve the masala pav immediately with lemon wedges.] | [Energy, 205 cal, Protein, 3.8 g, Carbohydrates, 24.6 g, Fiber, 1 g, Fat, 10.1 g, Cholesterol, 30 mg, Sodium, 105.2 mg] | masala-pav--chaat-recipe--2814r |
| rcp4914 | Masala Pav, Microwave Recipe | Snacks | NA | [ladi pav, butter, pav bhaji masala, oil, chopped onions, chopped garlic (lehsun), chopped tomatoes, chopped ginger (adrak), chopped green chillies, capsicum, salt, turmeric powder (haldi), chilli powder, black salt (sanchal), chopped coriander (dhania), onion rings, lemon wedges] | 15 mins | 11 mins | [Sandwich Recipes, Evening Tea Snacks, Indian Birthday Party, High Tea Party, Microwave] | 3Makes 3 masala pavs | Indian | quick masala pav recipe | microwave masala pav | Indian spicy street bread | with 20 amazing images. Want to recreate the magic of pav bhaji in a more handy and convenient format? Have a look at this Masala Pav recipe! In the quick masala pav recipe, we have sandwiched buttered ladi pav with a lip-smacking mixture of tomatoes, onions and other veggies spruced up with peppy pav bhaji masala. The outcome is absolutely scrumptious and tasty, and utterly irresistible – for both adults and kids. To make the microwave masala pav healthier we suggest you look at our whole wheat Ladi pav recipe. Street food lovers, especially, will go ga-ga over this microwave masala pav, which brings you the same magical taste but in a handy format that can be munched on anywhere, on-the-go, at a party, or at tea-time. We have used the Microwave oven to prepare this microwave masala pav, as it greatly speeds up the process. If you are a huge fan of Pav Bhaji, we suggest you also look at related recipes like Pav Bhaji Masala and Pav Sandwich. Enjoy how to make quick masala pav recipe | microwave masala pav | Indian spicy street bread | with detailed step by step photos below. | [Combine the oil, onions and garlic in a microwave safe bowl, mix well and microwave on high for 4 minutes., Add the tomatoes, ginger, green chillies, pav bhaji masala, turmeric powder, chilli powder and black salt, mix well and microwave on high for 3 minutes., Add the capsicum and salt, mix well and microwave on high for another 2 minutes., To make masala pav, divide the masala into 6 equal portions. Keep aside., Slit a ladi pav horizontally into 2., Apply little butter on each side of the pav., Put a portion of the masala on one halve and close it. Put 1 more portion of the masala evenly over the pav till it gets evenly coated form all the sides and microwave on high for 30 seconds., Repeat steps 2 and 3 to make 2 more masala pavs., Garnish with coriander and serve the masala pav immediately with onion rings and lemon wedges.] | [Energy, 239 cal, Protein, 4 g, Carbohydrates, 27 g, Fiber, 0.9 g, Fat, 12.8 g, Cholesterol, 0 mg, Vitamin A, 320 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.6 mg, Vitamin C, 25.6 mg, Folic Acid, 10.4 mcg, Calcium, 38.5 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 29.9 mg, Potassium, 94.6 mg, Zinc, 0.2 mg] | masala-pav-microwave-recipe-4914r |
| rcp42485 | Masala Peanuts Recipe , How To Make Spicy Masala Peanuts | Snacks | NA | [roasted peanut halves, oil, chilli powder, dried mango powder (amchur), chaat masala, salt] | 2 mins | 10 mins | [Evening Tea Snacks, High Tea Party, Cocktail Party, Non-stick Pan, Indian Travel Food Dry Snacks] | 1Makes 0.75 cup (9 tbsp ) | Indian | Deep-fried peanuts with a perfect mix of spices, Masala Peanuts is an ever-popular anytime snack all over India. The blend of spices used might vary from region to region, but the core recipe is quite popular everywhere. Served as a cocktail accompaniment or tea-time snack , Masala Peanuts also happens to be a hot favourite with kids. Place the jar on the table and you can be sure that they will put their hands into it within the hour! Here is how to make spicy masala peanuts at home. Make sure you deep-fry the peanuts only till they turn light brown and not golden brown. Otherwise they will get a burnt taste. You can also try other snacks using peanuts like Peanut Chaat or Rice and Peanut Pakoda . | [Heat the oil in a deep non-stick pan and deep-fry the peanuts till they turn light brown in colour. Drain on an absorbent paper., Transfer into a deep bowl, add the prepared masala and toss well., Cool completely and serve or store in an air-tight container. Use as required.] | [Energy, 81 cal, Protein, 3 g, Carbohydrates, 1.9 g, Fiber, 1 g, Fat, 7.4 g, Cholesterol, 0 mg, Sodium, 2.1 mg] | masala-peanuts-recipe--how-to-make-spicy-masala-peanuts-42485r |
| rcp40344 | Masala Pineapple ( Tiffin Treats) | Lunch | NA | [pineapple cubes, cumin seeds (jeera) powder, black salt (sanchal), powdered sugar, chilli powder] | 4 mins | 0 mins | [Indian Snacks using Fruits, School Time Snacks, Evening Tea Snacks, Indian Tiffin Box, Lunch box, Dabba, Kids Tiffin Box, Kids After School] | 1Makes 1 servings | Indian | Pineapple has a crisp texture and tangy taste that is loved by adults and kids alike. Pepping up chunks of this fabulous fruit with spice powders and black salt adds a whole new dimension of excitement to this yummy treat. This Masala Pineapple is easy and quick to prepare, and stays fresh in the dabba for at least 4 hours, which makes it perfect to send to school for short breaks. This recipe might release a bit of water but it is so tasty that the kids will even drink up that water! Also pack some Malgapodi Idli ( Tiffin Teats) in another tiffin for a perfect short break combo. | [Combine all the ingredients in a deep bowl and mix well., Pack in an air-tight tiffin box.] | [Energy, 69 cal, Protein, 0.5 g, Carbohydrates, 16.4 g, Fiber, 3.5 g, Fat, 0.1 g, Cholesterol, 0 mg, Vitamin A, 22.3 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.1 mg, Vitamin C, 48.4 mg, Folic Acid, 0 mcg, Calcium, 24.8 mg, Iron, 3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 43.4 mg, Potassium, 45.9 mg, Zinc, 0.1 mg] | masala-pineapple---tiffin-treats-40344r |
| rcp30857 | Masala Powder ( Basic Recipe) | NA | Veg | [cumin seeds (jeera), asafoetida (hing), whole dry kashmiri red chillies, cardamoms, cloves (laung / lavang), cinnamon (dalchini)] | 5 mins | 0 mins | [No Cooking Veg Indian] | 2Makes 2 tbsp | Indian | A blend of aromatic spices and condiments to pep-up the flavour of various dishes like biryani, shorbas, subzis etc. Ensure you dry roast this spices to get the best of its flavour. | [Combine all the ingredients and dry roast on a hot tava (griddle) for 1 minute., Cool and blend in a mixer into a powder. Use as required] | [Energy, 0 cal, Protein, 0 g, Carbohydrates, 0 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Vitamin A, 0 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 0 mg, Folic Acid, 0 mcg, Calcium, 0 mg, Iron, 0 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0 mg, Potassium, 0 mg, Zinc, 0 mg] | masala-powder--basic-recipe-30857r |
| rcp627 | Masala Puri ( Gujarati Recipe) | Snacks | NA | [whole wheat flour (gehun ka atta), turmeric powder (haldi), asafoetida (hing), chilli powder, oil, salt, oil, curd (dahi)] | 5 mins | 15 mins | [Jain Snacks, Evening Tea Snacks, Puris, Gudi Padwa, Kids Tiffin Box, Kids After School, Snack Recipes for Kids] | 24Makes 24 puris | Jain | masala puri | masala poori | Gujarati masala puri | Maharashtrian Tikkat puri | with 16 amazing images. masala puri is a popular Indian deep fried bread. Made from a dough of whole wheat flour, chilli powder, haldi and hing, masala poori is easy and quick to make. In Gujarat, it’s known as Gujarati masala puri while in Maharashtra they call it Maharashtrian Tikkat puri. We have masala poori with curd and that can form a filling Gujrati breakfast. Often we have Maharashtrian Tikkat puri with Aloo ki Sukhi Sabzi or jeera aloo. For my kids tiffin box, i pack masala puri with some quick mango chunda. These spicy puris can be served at mealtime or as a tea-time snack. As a variant, you can make crispy masala puris by pricking them and then deep frying on a medium flame—you can stock these in jars for your children to help themselves when hunger attacks them between meals! alternatively, you can also bake the puris instead of deep-frying, but make sure you roll them thinly and prick them before baking. Enjoy masala puri | masala poori | Gujarati masala puri | Maharashtrian Tikkat puri | with detailed step by step photos. | [To make masala puri, combine all the ingredients in a bowl and knead into a firm dough using enough water. Keep aside for 15 to 20 minutes., Divide the dough into 24 equal portions and roll out each portion into a 75 mm. (3") diameter circle., Heat the oil in a kadhai and deep-fry the masala puris one at a time on a high flame till they are golden brown in colour from both the sides., Serve the masala puris hot with fresh curds.] | [Energy, 47 cal, Protein, 0.7 g, Carbohydrates, 3.9 g, Fiber, 0.6 g, Fat, 3.2 g, Cholesterol, 0 mg, Sodium, 1.1 mg] | masala-puri--gujarati-recipe-627r |
| rcp40885 | Masala Puris Served with Curds and Chunda, Masala Puri for Breakfast | BreakFast | NA | [whole wheat flour (gehun ka atta), turmeric powder (haldi), chilli powder, asafoetida (hing), oil, salt, oil, curd (dahi), chunda] | 5 mins | 25 mins | [Maharashtrian, Gujarati Farsans, Gujarati One Dish Meal, Gujarati Breakfast, Maharashtrian Breakfast, Quick breakfast, High Tea Party] | 24Makes 24 puris | Gujarati | masala puris with curds | masala puris for breakfast | deep fried masala puris | with 16 amazing images. A simple dough of whole wheat flour is pepped up with everyday spice powders and then deep fried, which give the deep fried masala puris a fabulous flavour. These flavour-packed masala puris with curds are perfect to have for breakfast when you are in the mood for something traditional, but don’t have enough time to prepare an elaborate spread with accompaniments and all. The masala puris for breakfast are so tasty that you can just serve them with curd and Chunda to make a satiating breakfast. Enjoy masala puris with curds | masala puris for breakfast | deep fried masala puris | with detaield step by step photos. | [To make masala puris, combine all the ingredients in a deep bowl and knead into a stiff dough using enough water., Divide the dough into 24 equal portions and roll out each portion of the dough into a 75 mm. (3”) diameter circle., Heat the oil in a deep non-stick kadhai and deep-fry, a few puris at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve the masala puris immediately with curds or chunda.] | [Energy, 51 cal, Protein, 0.8 g, Carbohydrates, 4.7 g, Fiber, 0.8 g, Fat, 3.4 g, Cholesterol, 0 mg, Sodium, 1.3 mg] | masala-puris-served-with-curds-and-chunda-masala-puri-for-breakfast-40885r |
| rcp41542 | Masala Sev | Snacks | Veg | [besan (bengal gram flour), oil, turmeric powder (haldi), asafoetida (hing), red chilli powder, salt, oil, oil] | 5 mins | 15 mins | [Indian Jar Snacks, Non Stick Kadai Veg, Kitty Party Snacks] | 4Makes 3.5 cups | Indian | Think jar snack and sev is one of the first options that comes to mind. Popular all over India, with mild variations, sev is a crispy, thread-shaped snack made of besan dough. It has a melt-in-the-mouth texture and enjoyable flavour. While plain sev is not very spicy, Masala Sev is a variant in which a bit of tongue-tickling spiciness is introduced using red chilli powder and asafoetida. Make sure you cook the sev on a slow flame, and do not fry till the colour darkens to golden brown. It should only be a yellowish or light brown shade. Store in an airtight container and enjoy with hot tea whenever you wish! Try these recipes also Sev Murmura and Sev . | [Combine all the ingredients in a deep bowl, mix well and knead into a semi stiff dough using enough water. Keep aside., Grease the sev "press" with the smallest holes with little oil, transfer the dough into it, press it properly and cover it with the lid., Heat the oil in a deep non-stick pan, press out thin strands of the sev into the hot oil, a few at a time and deep-fry on a slow flame till it turns very light brown in colour from all the sides. Drain on an absorbent paper., Repeat step 3 to deep-fry the remaining sev in 3 more batches., Keep aside to cool for 5 to 10 minutes., Transfer the sev into a deep bowl and break into pieces using your fingers., Store in an air-tight container and use as required.] | [Energy, 554 cal, Protein, 19.5 g, Carbohydrates, 56 g, Fiber, 14.3 g, Fat, 28.1 g, Cholesterol, 0 mg, Vitamin A, 326.6 mcg, Vitamin B1, 0.4 mg, Vitamin B2, 0.2 mg, Vitamin B3, 2.2 mg, Vitamin C, 0.9 mg, Folic Acid, 138.2 mcg, Calcium, 52.5 mg, Iron, 5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 68.6 mg, Potassium, 674.7 mg, Zinc, 1.6 mg] | masala-sev-41542r |
| rcp42878 | Masala Shakarkand Recipe | NA | NA | [sweet potato (shakarkand) cubes, ghee, chilli powder, coriander-cumin seeds (dhania-jeera) powder, turmeric powder (haldi), salt] | 10 mins | 7 mins | [Gujarati Shaak Sabzi, Quick Sabzis, Sukhi Sabzis] | 2Makes 2 servings | Gujarati | masala shakarkand is a dry subzi that can be enjoyed as an accompaniment to rotis and parathas and also as a tasty evening snack. | [Heat the ghee in a deep non-stick pan., Add the sweet potato cubes, mix it gently and cook on a medium flame for 5 minutes, while tossing occasionally., Add the chilli powder, coriander-cumin seeds powder, turmeric powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while tossing occasionally., Serve hot with parathas and curd or for a snack.] | [Energy, 297 cal, Protein, 1.8 g, Carbohydrates, 42.3 g, Fiber, 5.9 g, Fat, 13.4 g, Cholesterol, 0 mg, Sodium, 13.5 mg] | masala-shakarkand-recipe-42878r |
| rcp42014 | Masala Stuffed Parota, Bengali Low Salt Paratha | Dinner | NA | [chilli powder, turmeric powder (haldi), coriander (dhania) powder, oil, salt, whole wheat flour (gehun ka atta), whole wheat flour (gehun ka atta), oil] | 5 mins | 20 mins | [Bengali Rotis / Puri, Diabetes and High Blood Pressure Recipes, Diet, Lower Blood Pressure Rotis Parathas, Lunch Roti, Rotis for dinner, Indian breads for dinner] | 6Makes 6 parotas | Bengali | Parota is a special type of Indian bread, which never fails to entice the diner with its special slightly-chewy mouth-feel and unique appearance that has a spiral or ringed surface. While the traditional version is made of maida, here we have made it healthier by using whole wheat flour instead. This goes to show how a small tweak in the choice of ingredients can make a dish healthier. The dough is lined with a tongue-tickling masala paste before rolling, to boost the flavour of the parota. This Masala Stuffed Parota is made with less oil and salt, to make it suitable for those with high BP. Since we have used very little oil in the masala paste, it tends to dry up if left for a long time. So, make the paste just before making the parathas. Here, we have described the Bengali way of rolling the parota, but if you wish you can also roll it like a regular stuffed paratha. Try other low-salt recipes like the Green Peas Soup and Creamy Green Salad . | [Combine the whole wheat flour and enough water in a deep bowl and knead into a soft dough., Divide the dough into 6 equal portions., Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. Put a little of the prepared masala paste evenly over it., Roll it up tightly and roll it over from one end to the other end to form a swiss roll and press it lightly., Roll again into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the parota, using ¼ tsp of oil, till golden brown spots appear on both the sides., Repeat steps 3 to 6 to make 5 more parotas., Serve immediately.] | [Energy, 93 cal, Protein, 2.6 g, Carbohydrates, 15.7 g, Fiber, 2.6 g, Fat, 2.6 g, Cholesterol, 0 mg, Sodium, 133.5 mg] | masala-stuffed-parota-bengali-low-salt-paratha-42014r |
| rcp42580 | Masala Sweet Corn Vada | Snacks | NA | [crushed sweet corn kernels (makai ke dane), besan (bengal gram flour), rice flour (chawal ka atta), chopped onions, chopped capsicum, chopped coriander (dhania), garlic (lehsun) paste, chilli powder, turmeric powder (haldi), lemon juice, salt, oil, chaat masala, tomato ketchup, green chutney] | 10 mins | 20 mins | [South Indian Vada, Indian Snacks for Entertaining, Evening Tea Snacks, Non-stick Pan, Kitty Party Snacks, Monsoon Snacks, Evening Snacks] | 12Makes 12 vadas | South Indian | A droolworthy snack that’s absolutely easy to make, the Masala Sweet Corn Vada is just perfect to have with a cup of tea on a rainy day. It has a very unique taste and exciting mouth-feel, thanks to the combination of crushed corn with onions, capsicum and garlic paste. A touch of chaat masala accentuates the masaledar flavour of this vada, leaving a warm, tongue-tickling feel on your palate. You can also have a go at other awesome rainy day snacks like the Mini Cabbage Vadas or Kand Na Bhajia. | [Combine all the ingredients in a deep bowl and mix well., Heat the oil in a deep non-stick pan. Take a portion of the mixture, shape into a round and deep-fry a few at time till they turn golden brown in colour from both the sides. Drain on an absorbent paper., Sprinkle chaat masala evenly over the vadas., Serve immediately with tomato ketchup and green chutney.] | [Energy, 52 cal, Protein, 2.2 g, Carbohydrates, 10.3 g, Fiber, 1.6 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 6.3 mg] | masala-sweet-corn-vada-42580r |
| rcp41300 | Masala Sweet Potato Fries | Snacks | NA | [chilli powder, cumin seeds (jeera) powder, sweet potato fingers, oil, salt] | 10 mins | 15 mins | [Gujarati Faral, Faraal, Maharashtrian Upvas (Fasting), Deep-fried Indian Starters, Evening Tea Snacks, Mahashivaratri, Janmashtami, Navratri Vrat] | 2Makes 2 servings | Gujarati | We know it is natural to associate only potatoes with the word ‘Fries’ but here, in a little experiment, we discovered that sweet potatoes make great Fries too! Sweet potato fingers are deep-fried and then tossed with a dash of spice powders to get a perfectly crisp sweet-and-spicy snack. It is also quite convenient to make as you do not have to parboil the sweet potatoes – you can just directly fry them. But remember that they cook much faster than potatoes when deep-frying, so keep an eye on each batch and remove them as soon as they are done. Serve the Masala Sweet Potato Fries immediately after preparation, to enjoy their unique taste and lovely texture. You can also try your hand at other sweet potato treats like Sweet Potato Khichdi , and Sweet Potato and Sesame Croquettes . | [Heat the oil in a deep non-stick pan, deep-fry a few sweet potato fingers till they turn light brown in colour from all the sides. Drain on an absorbent paper., Transfer the sweet potato fries in a deep bowl, add the chilli powder, cumin seeds powder, salt and pepper and toss well., Serve immediately.] | [Energy, 212 cal, Protein, 1 g, Carbohydrates, 23.3 g, Fiber, 3.2 g, Fat, 12.7 g, Cholesterol, 0 mg, Sodium, 7.4 mg] | masala-sweet-potato-fries-41300r |
| rcp3891 | Masala Tikadia | Snacks | NA | [whole wheat flour (gehun ka atta), salt, roasted and crushed cumin seeds (jeera), chilli powder, whole wheat flour (gehun ka atta), ghee] | 5 mins | 15 mins | [Rajasthani Roti / Puri / Paratha, Evening Tea Snacks, Rotis / Puris / Parathas, Indian Tawa] | 5Makes 5 tikadias (5 tikadia ) | Rajasthani | A tasty snack made with readily available ingredients, Masala Tikadia is rich with the flavour of jeera. Soft, chewy and crisp at the same time, these are sure to entertain your palate with their simple flavours and fresh texture. Just make sure you serve the Masala Tikadia immediately after cooking them, to ensure the best texture and maximum flavour. | [Combine the whole wheat flour and salt in a deep bowl and knead into a soft dough using enough water., Divide the dough into 5 equal portions., Roll out a portion of the dough into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling., Brush it with a little ghee, sprinkle ¼ tsp of crushed cumin seeds and ¼ tsp of chilli powder evenly over it., Roll it up tightly and make a small round like a coil and press it lightly by hand., Roll out again into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the tikadia, using a little ghee, till it turns golden brown in colour from both the sides., Repeat steps 3 to 7 to make 4 more tikadias., Serve immediately.] | [Energy, 134 cal, Protein, 3.1 g, Carbohydrates, 18.9 g, Fiber, 3.2 g, Fat, 5.5 g, Cholesterol, 0 mg, Sodium, 5.2 mg] | masala-tikadia-3891r |
| rcp3873 | Masala Tinda, Tinda Ki Sabzi | Lunch | NA | [sliced round gourd (tinda), coconut oil, cumin seeds (jeera), turmeric powder (haldi), chilli powder, coriander (dhania) powder, dried mango powder (amchur), salt] | 5 mins | 14 mins | [Rajasthani Sabzi, Dinner, Indian Tiffin Box, Lunch box, Dabba, Sukhi Sabzis, Traditional Indian Sabzis, Non-stick Pan, Indian Travel Food Sabzi] | 4Makes 4 servings | Rajasthani | tinda ki sabzi recipe | Rajasthani tinda sabzi | sukhka tinda sabji | masala round gourd sabzi | with 20 amazing images. tinda ki sabzi is a spicy dry Rajasthani vegetable. Learn to make sukhka tinda sabji. Tinda is also called round gourd and hence the vegetable is also known as round gourd sabzi. To make tinda ki sabzi heat the coconut oil or oil in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the round gourd, turmeric powder, salt and 1/2 cup of water and mix well. Cover with a lid and cook for 10 minutes, first 5 minutes on medium and then 5 minutes on low flame, while stirring occasionally. Add the chilli powder, coriander powder, dried mango powder and salt, mix well and cook on a medium flame for another 4 minutes, while stirring occasionally. Serve tinda ki sabzi immediately. This quick and easy Rajasthani tinda sabzi is made using round gourds called tinda tossed with dry spices. Tips for tinda ki sabzi. 1. You can also add other vegetables to the tinda ki sabzi, such as carrots, tomatoes, potatoes or peas. 2. Tindas that have a smooth skin are much better to eat than the ones that have a rough fibrous surface. 3. Use coconut oil instead of processed oil to make the sabzi for a healthier life. tinda ki sabzi makes an ideal match for Missi Roti and Mooli Moong Dal. I even love having sukhka tinda sabji with some bajra roti. Enjoy tinda ki sabzi recipe | Rajasthani tinda sabzi | sukhka tinda sabji | masala round gourd sabzi | with step by step photos. | [To make tinda ki sabzi, heat the coconut oil or oil in a deep non-stick pan and add the cumin seeds., When the seeds crackle, add the round gourd, turmeric powder, salt and 1/2 cup of water and mix well., Cover with a lid and cook for 10 minutes, first 5 minutes on medium and then 5 minutes on low flame, while stirring occasionally., Add the chilli powder, coriander powder, dried mango powder and salt, mix well and cook on a medium flame for another 4 minutes, while stirring occasionally., Serve tinda ki sabzi immediately.] | [Energy, 100 cal, Protein, 2.2 g, Carbohydrates, 5.2 g, Fiber, 1.5 g, Fat, 7.8 g, Cholesterol, 0 mg, Sodium, 53.9 mg] | masala-tinda-tinda-ki-sabzi-3873r |
| rcp33418 | Masala Toast ( Mumbai Roadside Recipes ) | Snacks | NA | [chopped coriander (dhania), grated coconut, chopped spinach (palak), chopped garlic (lehsun), chopped green chillies, salt, lemon juice, water, oil, mustard seeds ( rai / sarson), curry leaves (kadi patta), mashed potatoes, boiled green peas, turmeric powder (haldi), green chilli paste, chopped coriander (dhania), salt, bread, butter, garlic green chutney, sandwich masala, sliced onions, tomatoes slices, capsicum slices, butter, butter, nylon sev, tomato ketchup, garlic green chutney] | 30 mins | 25 mins | [Mumbai Street Food, Evening Tea Snacks, Toast Sandwich, Iftar Recipes for Ramadan / Ramzan, Gas Toaster, Iftar Snacks for Ramadan] | 4Makes 4 toasts | NA | masala toast | bombay masala toast | mumbai roadside masala toast sandwich recipe | with 29 amazing images. A tasty aloo and green peas masala packed between slices of bread lined with tongue-tickling chutney, the bombay masala toast is surely one sumptuous snack that will keep you going for an hour or two. I grew up as a child loving this mumbai roadside masala toast which is available as a quick evening snack or a chaat recipe. Enjoyed by those going home from work, you can see street vendors close to railway stations ready at any point to serve 3 to 4 masala toasts which are 90% ready. Served on paper plates with their own version of tomato sauce. The unique stove and toaster used to make this masala toast is a typical trademark of Mumbai street-side food. However, in this mumbai roadside masala toast sandwich recipe we show you how you can recreate the magic using the utensils in your own kitchen. You could add cheese to the masala toast to make a cheese masala toast sandwich. This mumbai roadside masala toast sandwich is super easy to make. Also, enjoy the generous portions of butter used to ensure even grilling of the masala toast. Forget the calories and relish this piping hot, topped with crunchy sev. Enjoy masala toast | bombay masala toast | mumbai roadside masala toast sandwich recipe with detailed step by step photos and video. | [Heat the oil in a deep non-stick pan and add the mustard seeds., When the seeds crackle, add the curry leaves and sauté on a medium flame for a few seconds., Add the potatoes, green peas, turmeric powder, green chilli paste, coriander and salt, mix well and cook on a medium flame for another minute., Divide the aloo stuffing into 4 equal portions and keep aside., To make masala toast, apply 1 tsp of butter and 1 tsp of garlic green chutney on each bread slice and keep aside., Place a slice of bread, with the buttered side facing upwards, on a clean, dry and flat surface., Place one portion of the aloo masala and spread it evenly over it., Arrange 2 onion slices, 3 tomato slices and 6 to 7 capsicum slices over the stuffing and sprinkle ¼ tsp of sandwich masala evenly over it., Cover it with another slice of bread, with the buttered side facing downwards and press it lightly. Spread ¼ tsp of butter evenly over the bread slice., Grease a sandwich toaster on both the sides using ½ tsp of butter., Place the sandwich in the sandwich toaster and cook on a medium flame, till it turns brown and crisp from both the sides., Cut the masala toast, into 6 equal pieces, place it on a plate and apply ½ tsp of butter evenly over it., Sprinkle 1 tbsp of sev evenly over the masala toast., Repeat steps 2 to 8 to make 3 more bombay masala toasts., Serve the mumbai roadside masala toast sandwich immediately with tomato ketchup and garlic green chutney., Cheese masala toast: place a generous amount of grated processed cheese over the capsicum slices (at step 4 after the capsicum slices) and proceed as per the recipe. Finally at step 9 replace the nylon sev with grated processed cheese for the topping and serve immediately.] | [Not Given] | masala-toast--mumbai-roadside-recipes--33418r |
| rcp39150 | Masala Tomato Onion Paratha | Lunch | Veg | [whole wheat flour (gehun ka atta), salt, whole wheat flour (gehun ka atta), oil, chopped onions, chopped tomatoes, chopped coriander (dhania), chilli powder, cumin seeds (jeera) powder, oil] | 10 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Breakfast Theplas, Parathas, One Dish Vegetarian Meals, Indian Tiffin Box, Lunch box, Dabba, Parathas, Stuffed Veg Parathas, All-in-one Parathas] | 6Makes 6 parathas | Punjabi | tomato onion paratha recipe | healthy onion tamatar paratha | tomato onion paratha with whole wheat flour | with 30 amazing images. tomato onion paratha recipe is a Punjabi paratha made with simple ingredients. Learn how to make tomato onion paratha with whole wheat flour. For those days when you want to have something chatpata but made quickly, tomato onion paratha is what you can choose! With tomatoes, onion, coriander and spices, the masala tomato onion paratha is nice and tangy but also easy to make. Since the stuffing is salad-like, it is also crunchy and refreshing to bite into. tomato onion paratha is a sumptuous Indian flat-bread that can be relished with curd, pickle, raita or even sabji. tomato onion paratha is rich in Vitamin C, Phosphorus, Vitamin B1, Fiber. If you are on weight loss, diabetic, heart issues then relish tomato onion paratha. Pro tips for tomato onion paratha. 1. Make sure the onions are finely chopped or they will break the paratha while rolling. 2. The tomatoes are de seeded so that no water is released. Make sure the tomatoes are finely chopped or they will break the paratha while rolling. 3. Roll the paratha again into a 125 mm. (5”) diameter circle using whole wheat flour for rolling. Note the paratha will crack in places and that is okay as it's due to the stuffing. 4. Use coconut oil always in your cooking. 5. Use a spatula to press down while cooking the paratha Enjoy tomato onion paratha recipe | healthy onion tamatar paratha | tomato onion paratha with whole wheat flour | with step by step photos. | [To make tomato onion paratha, combine the wheat flour, oil and salt in a deep bowl and knead into a soft dough using enough water., Divide the dough into 6 equal portions., Roll each portion into a 150 mm. (6”) diameter circle using whole wheat flour for rolling., Brush it evenly using a little oil., Sprinkle 1 tbsp of onions, ½ tbsp tomatoes, 1 tsp coriander, a little salt, chilli powder and cumin seeds powder evenly all over it., Roll the roti tightly from one end to another end. Again roll it from one end to another end and then press it in between your palms to form a circle., Roll the roti into a 125 mm. (5”) diameter circle using whole wheat flour for rolling., Heat a non-stick tava (griddle) and grease it lightly using a little oil., Cook the paratha , using a little oil, till it turns golden brown in colour from both the sides., Repeat steps 3 to 9 to make 5 more parathas., Serve the tomato onion paratha hot.] | [Energy, 108 cal, Protein, 2.2 g, Carbohydrates, 13.5 g, Fiber, 2.2 g, Fat, 5.3 g, Cholesterol, 0 mg, Sodium, 5.1 mg] | masala-tomato-onion-paratha-39150r |
| rcp32819 | Masala Toovar Dal, Maharashtrian Gravy | NA | Veg | [soaked and cooked whole toovar (arhar), ghee, sliced onions, chopped tomatoes, salt, chopped coriander (dhania), garlic (lehsun) cloves, whole dry kashmiri red chillies, coriander (dhania) seeds, cumin seeds (jeera), chopped ginger (adrak)] | 15 mins | 16 mins | [Gujarati, Gujarati Kathols, Saute, Indian Party, Pressure Cooker, Kadai Veg, Quick Pressure Cooker] | 4Makes 4 servings | Gujarati | Not very spicy but super tasty, the Masala Toovar Dal is a homely Maharashtrian dish that goes very well with roti or steamed rice . Here, cooked toovar dal is flavoured with a paste of garlic, red chillies and other aromatic seeds like coriander and cumin. Onions sautéed in ghee give the dal a nice crunch and pungent touch, while tomato shares its beautiful tang. Enjoy this Maharashtrian delicacy hot and fresh. You can also try other dishes like the Masala Masoor and the Kabuli Chana and Paneer with Mixed Vegetables . | [Heat the ghee in a deep non-stick pan, add the onions and sauté on a medium flame for 6 minutes or till light brown in colour., Add the prepared paste and tomatoes, mix well and cook on a medium flame for 7 minutes, while stirring occasionally., Add the cooked whole toovar, salt and 1 cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the coriander and mix well., Serve hot.] | [Energy, 73 cal, Protein, 0.5 g, Carbohydrates, 2.8 g, Fiber, 0.7 g, Fat, 6.6 g, Cholesterol, 0 mg, Sodium, 5.2 mg] | masala-toovar-dal-maharashtrian-gravy-32819r |
| rcp39903 | Masala Vada On Tava, Dal Vada | Snacks | Vegan | [soaked chana dal (split bengal gram), chopped onions, chopped dill leaves, chopped green chillies, chopped garlic (lehsun), sugar, salt, oil, healthy green chutney] | 10 mins | 10 mins | [South Indian Evening Snacks, Evening Tea Snacks, Indian Party, High Tea Party, Tava, Low Carb Diet, Vegan] | 10Makes 10 vadais | South Indian | masala vada on tava recipe | South Indian chana dal vada | healthy dal vegetable vada | masala vada for diabetics, weight loss | with 28 amazing images. masala vada, such a great combination with piping hot tea!! But, it is also made traditionally by deep frying in oil. For those who love this dish, yet looking for a healthier version, can try this healthy dal vegetable vada, yet delicious version!! Learn how to make masala vada on tava recipe | South Indian chana dal vada | healthy dal vegetable vada | masala vada for diabetics, weight loss | The famous south Indian snack becomes unrecognizable in its new tava-cooked avatar! We have modified the traditional, deep-fried masala vadai recipe by adding iron and folic acid rich dill leaves, and tava-cooking the vadais. This delicious South Indian chana dal vada made with chana dal is suitable for weight watchers and diabetics too, as it has a low glycemic index. Enjoy it with hot tea, and healthy green chutney. Tips to make masala dal vada: 1. Remember to press down with a spatula to cook the vadas evenly. 2. Serve South Indian chana dal vada with green chutney. See how to make green chutney. 3. Serve healthy dal vegetable vada with lahsun ki chutney. See how to make lahsun ki chutney recipe. Enjoy masala vada on tava recipe | South Indian chana dal vada | healthy dal vegetable vada | masala vada for diabetics, weight loss | with detailed step by step images. | [To make masala vada, drain the chana dal and blend in a mixer to a coarse mixture without using water., Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well., Divide the mixture into 10 equal portions and shape each portion into a 37 mm. (1½") diameter flat round vadai., Heat a non-stick tava (griddle) and grease it lightly using 1/2 tsp of oil., Cook each vadai, using 1 tsp of oil, till they turn golden brown in colour from both the sides., Serve the masala vada immediately with healthy green chutney., The chana dal needs to be soaked for 3 hours.] | [Energy, 51 cal, Protein, 2.4 g, Carbohydrates, 7.2 g, Fiber, 1.8 g, Fat, 1.4 g, Cholesterol, 0 mg, Sodium, 8.5 mg] | masala-vada-on-tava-dal-vada-39903r |
| rcp2424 | Masala Vadas, South Indian Masala Vadas, Vadai Recipe | Snacks | NA | [chana dal (split bengal gram), fennel seeds (saunf), whole dry kashmiri red chillies, chopped onions, ginger (adrak) paste, chopped coriander (dhania), chopped green chillies, curry leaves (kadi patta), asafoetida (hing), salt, oil, coconut] | 15 mins | 25 mins | [South Indian Vada, Tamil Nadu Food, Indian snacks with little planning, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Indian Party] | 16Makes 16 vadas (16 vada ) | South Indian | masala vada recipe | masala vadai | South Indian snack | South Indian masala vada | with images below. masala vada is an all-time favourite evening snack across Tamil Nadu. Come to South India, especially Tamil Nadu, and you cannot miss the appetizing aroma of masala vadai being fried at tea stalls in almost every street corner! It is enjoyed hot with coconut chutney and a cup of tea or coffee. You will have no difficulty in getting it, because it is available in every tea stall, most bakeries and restaurants too. However, there is nothing like homemade South Indian masala vada, made with chana dal, fennel seeds, onions and other readily available ingredients like curry leaves and green chillies. To make masala vada, soak the chana dal in enough water in a deep bowl and keep aside for 2 hours. Drain and keep aside. Remove ¼ cup of soaked and drained chana dal in a bowl and keep aside. Blend the remaining chana dal, fennel seeds and kashmiri dry red chillies in a mixer to a coarse mixture without using any water. Transfer the mixture into a deep bowl, add all the remaining ingredients, including the soaked and drained chana dal and mix well. Divide the mixture into 16 equal portions and shape each portion into 50 mm. (2”) diameter round flat vada. Heat the oil in a deep non-stick kadhai and deep-fry, a few vadas at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with coconut chutney. Prepare this South Indian snack on a weekend, and you will find the whole family flocking around the stove for more of these hot and spicy vadas. Tips for masala vada. 1. Drain the soaked chana dal very well. Moisture remaining behind in the chana dal will make binding the mixture difficult. 2. Shape them flat to enjoy their crispiness. 3. Deep-fry the vadas on a medium flame so they cook evenly from outside as well as inside. Serve with Coconut Chutney or Tomato Chutney. Enjoy masala vada recipe | masala vadai | South Indian snack | South Indian masala vada | with photos and recipe below. | [Soak the chana dal in enough water in a deep bowl and keep aside for 2 hours. Drain and keep aside., Remove ¼ cup of soaked and drained chana dal in a bowl and keep aside., Blend the remaining chana dal, fennel seeds and kashmiri dry red chillies in a mixer to a coarse mixture without using any water., Transfer the mixture into a deep bowl, add all the remaining ingredients, including the soaked and drained chana dal and mix well., Divide the mixture into 16 equal portions and shape each portion into 50 mm. (2”) diameter round flat vada., Heat the oil in a deep non-stick kadhai and deep-fry, a few vadas at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve immediately with coconut chutney.] | [Energy, 94 cal, Protein, 2.7 g, Carbohydrates, 8 g, Fiber, 2 g, Fat, 5.7 g, Cholesterol, 0 mg, Sodium, 9.5 mg] | masala-vadas-south-indian-masala-vadas-vadai-recipe-2424r |
| rcp2181 | Masala Vegetable | NA | NA | [cauliflower, potatoes, green peas, onions, chopped, corriander (dhania), chopped, turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, chilli powder, oil, garam masala, salt, chopped corriander (dhania), grated coconut, green chillies, ginger (adrak), garlic (lehsun)] | 25 mins. | 25 mins. | [Semi-Dry Sabzis] | 8Serves 8 | NA | A perfect go with puris, parathas and rice. | [Cut the vegetables into big pieces., Mix the chopped coriander, turmeric powder, dhana - jira powder, chilli powder, chopped onions paste,2 tablespoons of oil and salt very well., Add the vegetables. Apply the paste mixture to the vegetables., Put the vegetables in a big vessel and add 4 tablespoons of oil and 2 teacups of water., Cover and cook until the vegetables is cooked., Sprinkle the garam masala and chopped coriander., Seve hot.] | [Not Given] | masala-vegetable-2181r |
| rcp32573 | Masala Wheat Dosa (100 Calorie Snacks) | Snacks | NA | [whole wheat flour (gehun ka atta), rice flour (chawal ka atta), oil, chana dal (split bengal gram), urad dal (split black lentils), mustard seeds ( rai / sarson), cumin seeds (jeera), curry leaves (kadi patta), chopped green chillies, salt, fruit salt, oil, cumin seeds (jeera), slit green chilli, chopped tomatoes, boiled green peas, low fat paneer (cottage cheese) cubes, chaat masala, salt, chopped coriander (dhania), oil, oil] | 10 mins | 30 mins | [South Indian, Different Types of Dosa, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Low Calorie Indian Snacks, Indian Tawa, Tava] | 8Makes 8 servings | South Indian | Suggested serving size for 100 calories: 1 dosa fibre, iron and calcium rich green peas and low-fat paneer stuffed in whole wheat dosas make a succulent snack - just make sure to stick to the suggested serving size. | [Whisk the wheat and rice flour with enough water to make a smooth batter keep aside., For the tempering, heat the oil in a small non-stick pan and add the chana dal, urad dal, mustard seeds and cumin seeds., When the seeds crackle, add the curry leaves and green chillies and pour it over the dosa batter., Add the salt and mix well., Sprinkle the fruit salt on it and then a few drops of water on the fruit salt., When the bubbles form, mix gently and keep aside., Heat the oil in a broad non-stick pan and add the cumin seeds and green chillies., Add the tomatoes and sauté on a medium flame for 2 to 3 minutes., Add the green peas, paneer, chaat masala and salt and sauté on a medium flame for a few more minutes., Add the coriander and mix well., Divide the stuffing into 8 equal portions and keep aside., Heat and grease a non-stick tava (griddle) using ¼ tsp of oil., Spread 2 tbsp of the batter to form a dosa of 100 mm (4”) diameter thin circle., Cook the dosa, using ¼ tsp of oil, till both sides turn brown in colour., Place 1 portion of the stuffing on it and fold it to make a semi-circle., Repeat with the remaining dosa batter and stuffing to make 7 more dosas., Serve hot.] | [Energy, 98 cal, Protein, 3.4 g, Carbohydrates, 15.2 g, Fiber, 3.4 g, Fat, 2.9 g, Cholesterol, 0 mg, Sodium, 8.9 mg] | masala-wheat-dosa-100-calorie-snacks-32573r |
| rcp40386 | Masalawali Toovar Dal | NA | Veg | [toovar (arhar) dal, baby onions, ghee, sliced onions, chopped tomatoes, salt, chopped garlic (lehsun), whole dry kashmiri red chillies, coriander (dhania) seeds, cumin seeds (jeera), chopped ginger (adrak), chopped coriander (dhania)] | 10 mins | 26 mins | [Popular Dals from all over India, Celebration Dals, Indian Pressure Cooker, Pressure Cooker Vegetables, Pressure Cooker, Non-stick Pan, Diabetic recipes] | 6Makes 6 servings (6 serving ) | Indian | A fiery paste of dry red chillies, aromatic seeds and pungent ginger and garlic is at the heart of this Masalawali Toovar Dal. Although it sounds too hot, it actually ends up enjoyably semi-spicy, when this paste is combined with cooked toovar dal, baby onions and tomatoes, making the Masalawali Toovar Dal a wonderful accompaniment for any type of Rotis , Parathas or a bowl of hot rice. | [Combine the toovar dal, baby onions and 1½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat the ghee in a deep non-stick pan, add the onions and sauté on a medium flame for 2 to 3 minutes., Add the prepared paste and sauté on a medium flame for another 2 to 3 minutes., Add the cooked toovar dal, tomatoes, salt and 1 cup of water, mix well and cook on a medium flame for 7 to 8 minutes, while stirring occasionally., Serve hot garnished with coriander.] | [Energy, 142 cal, Protein, 6.5 g, Carbohydrates, 18.2 g, Fiber, 2.9 g, Fat, 4.9 g, Cholesterol, 0 mg, Sodium, 10.9 mg] | masalawali-toovar-dal-40386r |
| rcp6434 | Masale Wali Turai, Turai ki Sabzi | NA | Veg | [sliced ridge gourd (turai), oil, cumin seeds (jeera), chopped onions, turmeric powder (haldi), grated ginger (adrak), chopped green chillies, tomato pulp, coriander-cumin seeds (dhania-jeera) powder, chilli powder, dried mango powder (amchur), salt, chopped coriander (dhania)] | 15 mins | 13 mins | [Semi-Dry Sabzis, Low Cal Subzis, Non Stick Kadai Veg, Quick Sabzis, Healthy Sabzis, Low Carb Diet, Healthy Heart Sabzi] | 4Makes 4 servings | NA | masale wali turai recipe | turai ki sabzi | healthy turai ki bhaji | ridge gourd vegetable | with 23 amazing images. Perked up with peppy tomato pulp and a variety of spice powders, Masale wali Turai is a quick and easy subzi that will top the Indian culinary charts. Masalewali turai is a very simple and quick Indian semi dry sabzi, which can be cooked once in a week to be relished in either meal. The ingredients used in masale wali turai are very basic and are available in every household. To make turai ki sabzi, heat the oil in a non-stick kadhai, add the cumin seeds and sauté on a medium flame for 30 seconds. Add the onions and sauté on a medium flame for 1 minute. Add the turmeric powder, ginger, green chillies and 1 tbsp of water and sauté on a medium flame for one minute. Add the tomato pulp, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the coriander-cumin seeds powder, chilli powder and dried mango powder, mix well and cook on a medium flame for 1 minute. Add the ridge gourd and salt and mix well. Cover with a lid and cook on a medium flame for 8 minutes or till the ridge gourd is cooked, while stirring occasionally. Serve ridge gourd vegetable hot garnished with coriander. Let’s see why this is a healthy turai ki bhaji. This ridge gourd is absolutely low in calories and carbs, thus making it a very virtuous choice for those on low-cal and low-carb diet. Consuming ridge gourd regularly can help to maintain blood sugar levels and hence diabetic friendly. As turai ki bhaji is a semi dry sabzi, you can carry it along in your lunch box to your work place or make it part of a low calorie Indian dinner. You can relish turai ki sabzi with paratha, roti or chapati. This turai ki sabzi has a very appetizing aroma and flavour that nobody can resist. Amazingly, this turai ki sabzi uses only common, everyday ingredients that you don’t have to think twice about. turai is grown in many parts of South India, Maharashtra and also in Madhya Pradesh. Most dieticians will advise you to add the ridge gourd skin to your diet. It’s the most nutritive element of the vegetable. In Karnataka, Turai bajji is made with the skin of Turai, In Maharashtra the skin is combined with peanuts to make a chutney. Enjoy masale wali turai recipe | turai ki sabzi | healthy turai ki bhaji | ridge gourd vegetable | with detailed step by step recipe photos. | [To make masalewali turai, heat the oil in a non-stick kadhai, add the cumin seeds and sauté on a medium flame for 30 seconds., Add the onions and sauté on a medium flame for 1 minute., Add the turmeric powder, ginger, green chillies and 1 tbsp of water and sauté on a medium flame for one minute., Add the tomato pulp, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the coriander-cumin seeds powder, chilli powder and dried mango powder, mix well and cook on a medium flame for 1 minute., Add the ridge gourd and salt and mix well. Cover with a lid and cook on a medium flame for 8 minutes or till the ridge gourd is cooked, while stirring occasionally., Serve the masalewali turai hot garnished with coriander.] | [Energy, 59 cal, Protein, 1.4 g, Carbohydrates, 7.2 g, Fiber, 2.8 g, Fat, 2.8 g, Cholesterol, 0 mg, Sodium, 15.3 mg] | masale-wali-turai-turai-ki-sabzi-6434r |
| rcp40320 | Masaledar Aloo | Lunch | NA | [boiled and peeled potato cubes, butter, oil, chilli powder, cumin seeds (jeera) powder, chaat masala, dried mango powder (amchur), salt] | 15 mins | 8 mins | [School Time Snacks, Evening Tea Snacks, Indian Tiffin Box, Lunch box, Dabba, Saute, Non-stick Pan, Kids Tiffin Box, Kids After School] | 2Makes 2 servings (2 serving ) | Indian | Even if you give them aloo daily, kids still enjoy it as if it were a lovely new surprise! That, perhaps, is the magic of potatoes. Here, crisped potatoes are tossed with masala powders to create a tongue-tickling treat for the young minds. Using a combo of butter and oil to crisp the potatoes gives it a very rich aroma and taste. You can boil and peel the potatoes the previous day, so you can save some time in the morning. This delectable Masaledar Aloo stays great in the dabba for more than 4 hours. Kids will enjoy a fruity munch like Apple Sticks ( Tiffin Recipe) along with the chatpatta Masaledar Aloo, so do pack some in another tiffin. | [Heat the butter and oil in a broad non-stick pan, add the potatoes, mix gently and cook on a high flame for 6 to 8 minutes or till they turn crispy, while stirring occasionally., Add the chilli powder, cumin seeds powder, chaat masala, dried mango powder and salt and toss well., Allow it to cool completely, and pack in an air-tight tiffin box.] | [Energy, 178 cal, Protein, 1.5 g, Carbohydrates, 20.8 g, Fiber, 1.6 g, Fat, 10 g, Cholesterol, 0 mg, Vitamin A, 259.1 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 1.1 mg, Vitamin C, 15.6 mg, Folic Acid, 15.6 mcg, Calcium, 9.2 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 59.7 mg, Potassium, 228.8 mg, Zinc, 0.5 mg] | masaledar-aloo-40320r |
| rcp22491 | Masaledar Arbi | NA | NA | [boiled and peeled colocasia (arbi) roundels, ginger-garlic (adrak-lehsun) paste, chopped green chillies, lemon juice, carom seeds (ajwain), oil, milk, fresh cream, salt, thick curds (dahi), besan (bengal gram flour), chopped coriander (dhania), chilli powder, garam masala, dried mango powder (amchur), chopped coriander (dhania)] | 15 mins | 10 mins | [Punjabi Sabzis, Quick Sabzis, Sukhi Sabzis, Traditional Indian Sabzis, Indian Party, Non-stick Pan, Phosphorus Rich Foods] | 2Makes 2 servings | Punjabi | masaledar arbi ki sabzi recipe | arbi fry | arbi masala ki sukhi sabji | healthy Indian colocasia vegetable | with 35 amazing images. masaledar arbi ki sabzi is a dry sabzi made year round in Rajasthan and Punjab. Learn to make arbi masala ki sukhi sabji. masaledar arbi ki sabzi is also called arbi fry and there are many ways to make the masala for arbi fry. A tangy masala mixture of curds, dried mango powder and other spice powders gives this dry, masaledar arbi ki sabzi a tongue-tingling flavour, while milk and cream give it a rich and luscious mouth-feel. With not a very high calorie count but of substantial amount potassium, arbi is beneficial for the heart in masaledar arbi ki sabzi. Further being low on sodium count, it can be consumed by those with high blood pressure. Fair amounts of vitamin C may help to strengthen the immune system. Tips for masaledar arbi ki sabzi. 1. The best way to cook arbi is to pressure cook for 2 whistles as cooking on an open flame can take 20 to 25 minutes. 2. The amchur powder adds a super touch to the masala curd mixture. 3. Arbi is easily and cheaply available year round in India. Garnish this masaledar arbi ki sabzi with loads of coriander and serve it hot. Enjoy masaledar arbi ki sabzi recipe | arbi fry | arbi masala ki sukhi sabji | healthy Indian colocasia vegetable | with step by step photos. | [To make masaledar arbi ki sabzi first clean and cook the arbi in a pressure cooker for 2 whistles., Prepare the masala curd mixture by mixing together curd, besan, coriander, chilli powder, garam masala and amchur powder., Heat the oil in a non stick pan. Add carom seeds (ajwain) and cook for a few seconds., Add ginger garlic paste, green chillies and cook for a few seconds., Add masala curd mixture and cook for 1 minute., Add cooked arbi, milk, fresh cream, salt and cook for 3 to 4 minutes on medium heat., Add lemon juice and cook again for 1 minute. Garnish with coriander., Serve masaledar arbi ki sabzi hot with bajra or jowar roti.] | [Energy, 223 cal, Protein, 5.4 g, Carbohydrates, 27.3 g, Fiber, 1.6 g, Fat, 9.6 g, Cholesterol, 4.8 mg, Sodium, 20.9 mg] | masaledar-arbi-22491r |
| rcp39163 | Masaledar Chana, Toovar and Green Moong Dal | NA | Veg | [chana dal (split bengal gram), toovar (arhar) dal, green moong dal (split green gram), urad dal (split black lentils), turmeric powder (haldi), oil, cumin seeds (jeera), asafoetida (hing), chopped coriander (dhania), fresh cream, chilli powder, coriander-cumin seeds (dhania-jeera) powder, garam masala, salt, water, lemon juice] | 10 mins | 15 mins | [Popular Dals from all over India, Celebration Dals, Pressure Cooker, Non Stick Kadai Veg] | 4Makes 4 servings | NA | Chana, toovar and green moong dal is a protein-rich combination of dals prepared in an authentic indian style, with aromatic spices and powders. This is something you can cook every day, as it is neither rich nor fat-laden, but provides a good nutrient boost with dietary fibre and b-complex vitamins too. | [Combine the dals in a deep bowl and soak the dals for 30 minutes and drain well., Combine the dals, turmeric powder and 1½ cups of water in a pressure cooker, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat the oil in a deep non-stick kadhai and add the cumin seeds., When the seeds crackle, add the asafoetida, masala water and the cooked dal, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally., Add the coriander and cream, mix well and cook on a medium flame for another 1 to 2 minutes., Serve hot.] | [Not Given] | masaledar-chana-toovar-and-green-moong-dal-39163r |
| rcp39307 | Masaledar Kand | Snacks | Veg | [sliced purple yam (kand), oil, chilli powder, chaat masala, chopped coriander (dhania), lemon juice, salt] | 5 mins | 9 mins | [Deep-fried Indian Starters, Evening Tea Snacks, Deep Fry, Mahashivaratri, Janmashtami, Kadai Veg, Indian snacks under 10 minutes] | 4Makes 4 servings (4 serving ) | Indian | There is nothing like Masaledar Kand for an energizing snack! It is amazing how a sprinkling of common masalas can transform fried kand slices into a snack that tickles the taste buds. Surely it must be the lemon juice that does the trick! | [Heat the oil in a deep kadhai and deep-fry the purple yam slices, a few at a time, till they turn golden brown in colour from both the sides. Drain on an absorbent paper., Arrange them on a serving plate, overlapping each other and sprinkle some chilli powder, chaat masala, coriander, lemon juice and salt over them., Serve immediately.] | [Energy, 177 cal, Protein, 1.1 g, Carbohydrates, 20.1 g, Fiber, 3.3 g, Fat, 10.1 g, Cholesterol, 0 mg, Vitamin A, 252.3 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 4 mg, Folic Acid, 13.1 mcg, Calcium, 32.5 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 7.6 mg, Potassium, 195.1 mg, Zinc, 0.3 mg] | masaledar-kand-39307r |
| rcp39611 | Masaledar Mixed Sprouts Sandwich ( Diabetic Recipe) | BreakFast | NA | [toasted whole wheat bread slices, onion rings, butter, boiled mixed sprouts, oil, chopped onions, chopped capsicum, garlic (lehsun) paste, ginger (adrak) paste, chopped green chillies, pav bhaji masala, coriander-cumin seeds (dhania-jeera) powder, turmeric powder (haldi), black salt (sanchal), chopped tomatoes, salt] | 10 mins | 20 mins | [Non-stick Pan, Toaster, Sprouts, Diabetic Breakfast, Diabetic Starters & Snacks, Low Calorie Indian Snacks & Starters, Healthy Breakfast Sandwiches] | 6Makes 6 sandwiches | Indian | Are you on a diet, and feeling forlorn about not being able to have buttery grilled potato sandwiches? Well, this Masaledar Mixed Sprouts Sandwich is so tasty you will never feel tempted to reach for such unhealthy sandwiches again. With fibre plus protein rich sprouts and loads of veggies sautéed with peppy pav bhaji masala, this whole wheat bread sandwich is a memorable culinary experience that is very healthful too, especially for diabetics and weight watchers. | [Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent., Add the capsicum, garlic paste, ginger paste and green chillies, pav bhaji masala, coriander-cumin seeds powder, turmeric powder and black salt, mix well and sauté on a medium flame for 30 seconds., Add the tomatoes, salt and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the mixed sprouts, mix well and cook on a medium flame for 2 minutes., Add 1 tbsp of water, mix well and mash it little with the help of a masher., Divide the sprouts mixture into 6 equal portions and keep aside., Apply ¼ tsp of butter on each bread slice and keep aside., Place a bread slice on a clean dry surface with the buttered side facing upwards., Spread a portion of the sprouts mixture on it and top it with 2 onion rings and sandwich it using another bread slice with the buttered side facing downwards., Repeat steps 2 and 3 to make 3 more sandwiches., Serve immediately.] | [Not Given] | masaledar-mixed-sprouts-sandwich--diabetic-recipe-39611r |
| rcp1617 | Masaledar Parathe | NA | NA | [plain flour (maida), butter, milk, salt, milk, ghee, mixed boiled vegetables, onion, chopped, boiled potato, green chillies, chopped, chilli powder, garam masala, chopped coriander (dhania), ghee, salt] | 15 minutes. | 20 minutes. | [Indian Tawa, Tava] | 9Makes 8 to 10 parathas. | Indian | Try these delicious parathas that score high on nutrition too. An assortment of chopped vegetables and spices are stuffed into the paratha and cooked until done. All you need is a pickle and some curd to go with it. | [Sieve the flour with the salt. Mix all the ingredients and make a soft dough., Divide the dough into 8 to 10 portions., Heat the ghee and fry the onion for 1 minute., Add the remaining ingredients and cook for a few minutes. Add a little water if the mixture is dry., Cool the mixture., Roll each dough portion into a big thin round. Cook on a tawa (griddle) on both sides for a few seconds., Put some stuffing in the centre and fold like an envelope., Cook on a tawa (griddle) on both sides using ghee., Serve hot with chilled curds.] | [Not Given] | masaledar-parathe-1617r |
| rcp6168 | Masaledar Parathe | NA | Veg | [plain flour (maida), milk, melted butter, salt, milk, plain flour (maida), ghee, chopped mixed boiled vegetables, onion, chopped, potato, boiled, green chillies, chopped, chilli powder, garam masala, chopped coriander (dhania), ghee, salt] | 15 mins. | 20 mins. | [Punjabi roti recipes | Punjabi parathas, Parathas, Stuffed Veg Parathas, All-in-one Parathas, Indian Tawa, Tava] | 8Makes 8 parathas. | Punjabi | Try these delicious parathas that score high on nutrition too. An assortment of chopped vegetables and spices are stuffed into the paratha and cooked until done. All you need is a pickle and some curd to go with it. | [Sieve the flour with the salt. Mix all the ingredients with enough milk to make a soft dough., Divide the dough into 8 portions. Keep aside., Heat the ghee in a pan and sauté the onion for 1 minute., Add the remaining ingredients and cook for a few minutes. Add a little water if the mixture is dry., Cool the mixture. Keep aside., Roll each dough portion into a big thin round using a little plain flour for dusting., Cook on a tava (griddle) on both sides for a few seconds., Put some stuffing in the centre and fold like an envelope., Cook on a tava (griddle) using a little ghee until both sides are golden brown in colour., Serve hot with chilled curds.] | [Energy, 162 cal, Protein, 3.8 g, Carbohydrates, 20.9 g, Fiber, 1.4 g, Fat, 6.7 g, Cholesterol, 9.5 mg, Sodium, 230.3 mg] | masaledar-parathe-6168r |
| rcp1418 | Mashed Apple Stew with Vanilla Ice-cream | NA | NA | [apples, powdered sugar, cinnamon (dalchini) powder, vanilla ice-cream] | 2 mins | 7 mins | [Fruit Based Indian Desserts, Saute, Desserts for Entertaining, Indian Birthday Party, Western Party, Non-stick Pan, Quick Indian Sweets] | 3Makes 3 servings | Indian | A dessert that is both exotic and easy is like a dream come true! You will find this unique combination in the Mashed Apple Stew with Vanilla Ice-Cream. While the procedure is extremely simple, the awesome flavour and rich aroma of stewed and mildly-sweetened apples laced with cinnamon powder is an experience to cherish. Serve the apple stew warm with a topping of vanilla ice-cream to experience its full magic! Vanilla ice-cream also complements desserts like Fried Coconut Rolls , Gajar ka Halwa , Chocolate Brownies , Pineapple Crumble , Apple Crumble and Mini Banana Sesame Pancakes , just perfect for an after-dinner treat. | [Peel, core and slice the apples., Combine the apples and ½ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally., Mash it very well using a potato masher., Add the sugar and cinnamon powder and mix well., Serve warm with vanilla ice-cream.] | [Energy, 87 cal, Protein, 0.3 g, Carbohydrates, 19.8 g, Fiber, 4.5 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 39.2 mg] | mashed-apple-stew-with-vanilla-ice-cream-1418r |
| rcp41322 | Mashed Potatoes with Sautéed Vegetables | Snacks | Veg | [boiled and peeled potatoes, soft butter, fresh cream, salt freshly ground black pepper (kalimirch), soft butter, diagonally cut and parboiled mixed vegetables, boiled green peas, salt freshly ground black pepper (kalimirch)] | 15 mins | 2 mins | [Evening Tea Snacks, One Dish Vegetarian Meals, Western Party, Non-stick Pan, Innovative Snacks] | 4Makes 4 servings | NA | Mashed Potatoes with Sautéed Vegetables is an elegant but sumptuous dish that has a pleasant flavour, which everybody will love. As the name suggests, it is nothing but perfectly mashed potatoes seasoned simply with black pepper, and served with a crunchy and juicy assortment of sautéed veggies. Soft butter and cream added to the potatoes gives it a fluffy texture and rich flavour. In fact, the veggies are also sautéed in butter, so you can sort of feel the buttery taste on your palate. The secret to the success of this recipe lies in mashing the potatoes right. You need to place the boiled potato in a strainer, lightly break it into small pieces, and then use a spoon to mash it through the strainer. Also make sure you serve it immediately to enjoy the perfect mouth-feel. Can be served as an accompaniment to a bowl of hot soup and toast . You can also try other interesting potato recipes like Greek Style Potatoes and Potato Rosti . | [Mash the boiled potatoes with help of a spoon in a strainer in a deep bowl., Add the butter, fresh cream, salt and pepper and mix well. Keep aside., Heat the butter in a broad non-stick pan, add the mixed vegetables, green peas, salt and pepper and sauté on a medium flame for 2 minutes. Keep aside., Serve the mashed potatoes immediately with sautéed vegetables.] | [Energy, 220 cal, Protein, 3.1 g, Carbohydrates, 27.3 g, Fiber, 3.6 g, Fat, 11 g, Cholesterol, 0 mg, Vitamin A, 559.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 1.4 mg, Vitamin C, 23.7 mg, Folic Acid, 22.3 mcg, Calcium, 24.9 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 118.4 mg, Potassium, 297.7 mg, Zinc, 0.6 mg] | mashed-potatoes-with-sautéed-vegetables-41322r |
| rcp22604 | Mashkool Rice | NA | NA | [oil, sliced potatoes, sliced onions, sliced tomatoes, long grained rice (basmati), salt, ghee, Baharat, cumin seeds (jeera) powder, milk, rose water] | | | [Lebanese Rice, International Favourites] | 4Makes 4 servings | Lebanese | Long grained rice tossed with deep-fried potatoes, onions and tomatoes and generously seasoned with baharat powder. | [Heat the oil in a kadhai and deep-fry the potatoes on a medium flame till they are cooked and golden brown. Drain on absorbent paper and keep aside., In the same oil, deep-fry the onions till golden brown. Drain on absorbent paper and keep aside., Put 3 tablespoons of the above hot oil in a pan, add the tomatoes and cook on both sides on a high flame for 2 minutes. Drain on absorbent paper and keep aside., Clean, wash and soak the rice for 15 minutes., Boil a vesselful of water. Add the rice and salt and cook till rice is done (approx.10 minutes). Drain and keep aside., Heat the ghee in a kadhai, add the rice, half the fried onions, potatoes, tomatoes, baharat, cumin seeds powder, milk, rose water and salt and mix gently., Serve hot garnished with the remaining fried onions.] | [Not Given] | mashkool-rice-22604r |
| rcp39084 | Masoor and Tomato Biryani | Lunch | NA | [cooked rice (chawal), milk, saffron (kesar) strands, oil, sliced onions, salt, masoor (whole red lentil), oil, chopped onions, chopped tomatoes, garlic (lehsun) cloves, whole dry kashmiri red chillies, coriander (dhania) seeds, cumin seeds (jeera), poppy seeds (khus-khus), ginger (adrak), milk, chopped coriander (dhania)] | 15 mins | 15 mins | [Traditional Indian Rice Recipes, biryani recipes across India, Baked, Indian Party, Oven, Pan, Lunch Biryani] | 6Makes 6 servings | Indian | A slightly elaborate procedure that involves preparation of a special paste, saffron-tinged rice and a masoor mixture, which are then arranged appropriately and baked till the flavours mingle and multiply to drape the rice with a magical aroma that is irresistible. Indeed, the Masoor and Tomato Biryani is an experience worth the effort. | [Combine the saffron and milk in a small bowl, mix well and keep aside., Heat the oil in a deep kadhai, add the onions and deep-fry, till they turn golden brown in colour. Drain on an absorbent paper., Combine the fried onions, rice, salt and saffron-milk mixture in a deep bowl and toss gently. Keep aside., Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the prepared paste and 1 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the soaked and drained masoor, salt and 1½ cups of water and mix well. Cover with a lid and cook on a medium flame for 10 minutes or till the masoor is cooked, while stirring occasionally. Keep aside., Divide the rice into 2 equal portions and keep aside., Pour 1 tbsp of milk in a greased baking dish., Put 1 portion of rice in it and spread it evenly., Put the masoor mixture over it and spread it evenly., Put the 2nd portion of the rice over it and spread it evenly., Pour the remaining 1 tbsp of milk evenly over it., Cover with a lid and bake in a pre-heated oven at 200°c (400°f) for 10 minutes or microwave on high for 4 to 5 minutes., Serve hot garnished with coriander.] | [Energy, 210 cal, Protein, 7.7 g, Carbohydrates, 36.8 g, Fiber, 3.7 g, Fat, 3.3 g, Cholesterol, 1.2 mg, Sodium, 7.9 mg] | masoor-and-tomato-biryani-39084r |
| rcp5298 | Masoor Biryani | NA | NA | [brown rice, bayleaves, cinnamon (dalchini), cloves (laung / lavang), cardamoms, salt, coriander (dhania) seeds, poppy seeds (khus-khus), chopped ginger (adrak), cumin seeds (jeera), garlic (lehsun), bayleaf (tejpatta), cardamom (elaichi), masoor (whole red lentil), oil, chopped onions, chopped tomatoes, salt, low-fat milk, chopped coriander (dhania)] | 20 mins | 30 mins | [Mughlai Chawal, Mughlai Biryani, biryani recipes across India, Low Cal Rice Recipes, Baked, Indian Pressure Cooker, Pressure Cooker Indian Rice, Khichdi, Pulao, Indian Party] | 4Makes 4 servings | Indian | Bring rice and fibre-rich masoor together to create a low-cholesterol but infinitely tasty biryani. A special masala, and a thoughtful method of preparation make the masoor biryani a grand fare despite using minimal fat and avoiding unhealthy cooking techniques. You will love the outcome. | [Heat 3 cups of water in a deep non-stick kadhai, add the bayleaf, cinnamon, cloves, cardamom, rice and salt, mix well and cover and cook on a medium flame for 10 to 15 minutes, while stirring occasionally. Keep aside., Soak the masoor in water for at least 6 hours. Drain and keep aside., Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the paste and mix well and sauté on a medium flame for 30 seconds., Add the tomatoes, 2 tbsp water and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the masoor, salt and ¾ cup of water, mix well and cook on a medium flame for 10 minutes or till the water evaporates and the masoor has been cooked, while stirring occasionally., Add the lemon juice and mix well. Keep aside., Discard the bayleaf and cinnamon from the rice. Divide the rice into 2 equal portions. Keep aside., On a greased baking dish, pour 1 tbsp of low-fat milk over it., Put a portion of the rice and spread it evenly with the help of a spoon., Put the masoor mixture on it and spread it evenly., Finally, add the remaining rice on it and spread it evenly., Pour the remaining 1 tbsp of low-fat milk evenly over it., Cover and bake in a pre-heated oven at 200°c (400°f) for 20 minutes or microwave on high for 4 to 5 minutes., Serve hot garnished with coriander.] | [Energy, 298 cal, Protein, 11.6 g, Carbohydrates, 53.7 g, Fiber, 5.2 g, Fat, 4 g, Cholesterol, 0 mg, Sodium, 11.4 mg] | masoor-biryani-5298r |
| rcp22147 | Masoor Biryani ( Zero Oil Dal-chawal Recipe) | NA | NA | [masoor (whole red lentil), chopped onions, red paste, potato cubes, chopped tomatoes, dried apricots (kummani / jardalu), chopped raisins (kismis), salt, brown rice, low-fat milk, chopped coriander (dhania)] | 25 mins | 12 mins | [Mughlai Chawal, Mughlai Biryani, biryani recipes across India, Baked, Indian Pressure Cooker, Pressure Cooker Indian Rice, Khichdi, Pulao, Iftar Recipes for Ramadan / Ramzan, Indian Party] | 4Makes 4 servings | Indian | Masoor spells iron shakti, which is very important to build hemoglobin levels and ward off fatigue and tiredness. Make this basic brown in advance to save on time and efforts. I have added apricots and raisins to the masoor masala to make it more interesting. | [Heat a pressure cooker on a medium flame and when hot, add the onions and dry roast on a medium flame till they turn brown in colour. Sprinkle 1 tbsp water if they start burning., Add the red paste and dry roast on a medium flame for a few more seconds while stirring continuously., Add the masoor, potatoes, tomatoes, apricots, raisins, salt and 1cup of water and pressure cook for 1 whistle., Allow the steam to escape before opening the lid., If the masoor is watery, remove from the pressure cooker and simmer in a non-sick pan till little moisture evaporates and the mixture becomes semi-dry. Keep aside., Divide the brown rice into 2 equal portions and keep aside., Put the milk at the bottom of a glass baking tray and spread one portion of the brown rice in an even layer. Spread the masala masoor over it., Spread the remaining brown rice over the masala masoor in an even layer., Cover with an aluminium foil and bake in a pre-heated oven at 200°c (400°f) for 10 minutes., Serve hot garnished with coriander.] | [Energy, 238 cal, Protein, 8.7 g, Carbohydrates, 47.8 g, Fiber, 4.1 g, Fat, 1.2 g, Cholesterol, 0 mg, Sodium, 12.7 mg] | masoor-biryani--zero-oil-dal-chawal-recipe-22147r |
| rcp32818 | Masoor Biryani, Veg Masoor Biryani | NA | NA | [oil, masoor (whole red lentil), chopped onions, chilli-garlic paste, potato cubes, chopped tomatoes, apricots , soaked and finely chopped, chopped raisins (kismis), salt, cooked rice, milk, chopped coriander (dhania)] | 15 mins | 10 mins | [biryani recipes across India, Baked, Iftar Recipes for Ramadan / Ramzan, Indian Party, Pressure Cooker, Iftar Main Course for Ramadan] | 4Makes 4 servings | Indian | Masoor spells iron shakthi, which is very important for building haemoglobin levels and to ward off fatigue and tiredness. Here is an interesting biryani made using this nutritious ingredient. Make the basic milk rice in advance to save time and effort. I have added apricots and raisins to the masoor masala to make it more interesting. Serve with Phudina Raita and roasted papad . | [Clean , wash and soak the masoor in enough water atleast 1 to 2 hours. Drain the masoor. Keep aside while stirring continuously., Heat the oil in a pressure cooker add the onions and sauté till they turn brown in colour, while stirring continuously., Add the red chilli-garlic paste and sauté for a few more seconds,while stirring continuously., Add the potatoes, tomatoes, apricots, raisins, masoor, salt and 1¼ cups water and pressure cook for 1 whistle., Allow the steam to escape before opening the lid., If it is watery, simmer till little moisture evaporates and the mixture becomes semi-dry. Keep aside., Divide the rice into 3 equal portions and the masala masoor into 2 equal portions keep aside., Spread one portion of the rice in an even layer in a greased glass baking dish., Spread one portion of the masala masoor over it., Spread the remaining rice over the masala masoor in an even layer. Repeat the step 2 and 3 to make one more layer., Cover with an aluminium foil and bake in a pre-heated oven at 200°c (400°f) for 10 minutes or microwave for 2 minutes. Ensure you do not use aluminium foil while microwaving, as it may cause a spark. Use a microwave-safe lid instead., Turn upside down on a large serving plate just before serving. Serve hot garnished with coriander.] | [Not Given] | masoor-biryani-veg-masoor-biryani-32818r |
| rcp33893 | Masoor Dal ( Microwave Recipe ) | NA | NA | [garlic (lehsun) cloves, green chillies, ginger (adrak), masoor dal (split red lentil), oil, chilli powder, cumin seeds (jeera), chopped onions, chopped spinach (palak), chopped tomatoes, turmeric powder (haldi), lemon, salt, steamed rice (chawal)] | 15 mins | 30 mins | [Punjabi Shorbas | Punjabi Soups, Indian Party, Microwave, Oven] | 4Makes 4 servings | Punjabi | Here is an authentic ‘punjab di dal’ that uses not only masoor dal, but another favourite ingredient of the community—spinach. Spinach contributes vitamin a to the dal making it even more nutritious. The blend of flavours and colours is also pretty nice. The paste is considerably spicy; so, if are cooking for children make sure you cut down on the chillies. | [Combine the masoor dal with 1½ cups of water in a microwave safe bowl and microwave on high for 17 minutes or till done. Keep aside., Add 1 tsp of oil in a microwave safe bowl and microwave on high for 30 seconds. Add the chilli powder, mix well and keep the chilli-oil mixture aside., Add the remaining 3 tsp of oil in a another microwave safe bowl and microwave on high for 30 seconds. Add the cumin seeds and microwave on high for 20 seconds., Add the onions, mix well and microwave on high for 1 minute. Keep aside., Add the cooked dal, spinach, tomatoes, turmeric powder, prepared paste, chilli-oil mixture, salt and 1 cup water, mix well and microwave on high for 11 minutes., Add the lemon juice and mix well., Serve immediately with steamed rice.] | [Energy, 195 cal, Protein, 10.3 g, Carbohydrates, 26 g, Fiber, 4.9 g, Fat, 5.5 g, Cholesterol, 0 mg, Sodium, 15.9 mg] | masoor-dal--microwave-recipe--33893r |
| rcp31048 | Masoor Dal and Carrot Soup | NA | NA | [masoor dal (split red lentil), butter, sliced onions, grated carrot, vegetable stock, bean sprouts, salt, chopped parsley] | 10 mins | 20 mins | [Low Cal Soups, Jhat-Pat Soup] | 4Makes 4 servings | NA | An indian-style soup for the desi palate! together with slightly-buttered toasted bread, this is sure to comfort and warm you up on even the gloomiest of winter days! | [Clean and wash the masoor dal thoroughly. Soak in water for about 10 minutes. Drain and keep aside., Heat the butter in a deep pan, add the onions and carrots and sauté for 5 minutes., Add the masoor dal and vegetable stock and simmer for 10 to 12 minutes or till the dal is cooked., Add the bean sprouts, salt and pepper, mix well and simmer for 2 to 3 more minutes., Serve hot garnished with parsley.] | [Not Given] | masoor-dal-and-carrot-soup-31048r |
| rcp39569 | Masoor Dal and Palak Khichdi | NA | Veg | [rice (chawal), masoor (split red lentil) dal, chopped spinach (palak), oil, cumin seeds (jeera), asafoetida (hing), green chilli paste, turmeric powder (haldi), potato cubes, salt, curd (dahi)] | 10 mins | 18 mins | [Indian Veg Recipes, collection of khichdi recipes, Pressure Cooker Indian Rice, Khichdi, Pulao, Pressure Cooker, Quick Pressure Cooker, Malaria Diet, Aids Hiv Diet] | 4Makes 4 servings | Indian | masoor dal and palak khichdi recipe | masoor dal khichdi | split red lentil khichdi | with 32 amazing images. masoor dal and palak khichdi recipe | masoor dal khichdi | split red lentil khichdi is a comforting and nourishing one dish meal. Learn how to make masoor dal khichdi. To make masoor dal and palak khichdi, heat the oil in a pressure cooker and add the cumin seeds. When the seeds crackle, add the asafoetida, green chilli paste and turmeric powder and sauté on a medium flame for 30 seconds. Add the spinach and potatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the rice, masoor dal, salt and 3 cups of water, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Serve immediately with fresh curds. Khichdi is a wonderful, versatile Indian food. It is satiating and easy to prepare, and fits perfectly into any meal, be it lunch or dinner. It also lends itself to a lot of innovation, and you can come up with varied versions with unique combinations of dals, veggies and spices. Split red lentil khichdi is one such example. Masoor dal khichdi is a very wholesome recipe, which includes healthy spinach and energy-giving potatoes along with simple spices. Indeed, it is fit to be called a meal in a bowl! The best part of this recipe is that there is no soaking and it is easily made using a pressure cooker. So you can make it any time, even on a busy day. The combination of rice and masoor dal lends a good quality protein, especially for the vegetarians. Kids, adults and even senior citizens are sure to enjoy this wholesome masoor dal and palak khichdi with a bowl of kadhi for dinner. Tips for masoor dal and palak khichdi. 1. Along with the palak, we highly recommend you add 1 cup mixed vegetables (French beans, carrots and cauliflower). 2. Spinach can be substituted with chopped chawli leaves. 3. Do not make very big potato cubes. Cut them into small sized cubes to enjoy the texture of the khichdi. Enjoy masoor dal and palak khichdi recipe | masoor dal khichdi | split red lentil khichdi | with step by step photos. | [To make masoor dal and palak khichdi, heat the oil in a pressure cooker and add the cumin seeds., When the seeds crackle, add the asafoetida, green chilli paste and turmeric powder and sauté on a medium flame for 30 seconds., Add the spinach and potatoes, mix well and cook on a medium flame for 2 minutes,while stirring occasionally., Add the rice, masoor dal, salt and 3 cups of water, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Serve the masoor dal and palak khichdi immediately with fresh curds.] | [Energy, 183 cal, Protein, 6.7 g, Carbohydrates, 29.9 g, Fiber, 3.4 g, Fat, 4.1 g, Cholesterol, 0 mg, Sodium, 14 mg] | masoor-dal-and-palak-khichdi-39569r |
| rcp4631 | Masoor Dal and Paneer Soup | NA | Veg | [masoor (split red lentil) dal, low fat paneer (cottage cheese) cubes, oil, sliced onions, crushed garlic (lehsun), chilli powder, chopped tomatoes, salt, lemon juice] | 10 mins | 15 mins | [Jhat-Pat Soup, Pressure Cooker, Mixer, Quick Vegetarian Soups, Healthy Foods for Kids, Recipes for Toddlers (1-3 Years), Protein rich food for kids] | 4Makes 4 servings | NA | masoor dal and paneer soup recipe | masoor dal soup for weight loss | healthy dal paneer soup | With 25 amazing images. masoor dal and paneer soup is a hot nourishing bowl which is sure to tantalise your taste buds. Learn how to make healthy dal paneer soup. masoor dal and paneer soup is made from low fat panner, masoor dal, onions, tomatoes, garlic, chilli powder and lemon juices. There is nothing more soothing than a bowl of protein-rich masoor dal soup on a cool day! Masoor dal being an incomplete grain, it is important to combine it with protein-rich ingredients like paneer, to make a complete, nourishing soup to make healthy dal paneer soup. To make masoor dal and paneer soup, heat the oil in a pressure cooker, add the onions and sauté on a medium flame for 1 to 2 minutes. Add the garlic and chilli powder and sauté on a medium flame for a few seconds. Add the masoor dal, tomatoes and 2½ cups of water, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Cool slightly and blend in a mixer to a smooth purée. Transfer the purée into a deep non-stick pan, add the salt and mix well. Bring to a boil and simmer for 2 minutes. Add the lemon juice and paneer and mix gently. Serve immediately. With tangy and flavourful ingredients, the masoor dal soup for weight loss also scores high in taste. Serve it piping hot for a delicious protein-boost. The protein helps to boost metabolism and thus help you achieve weight loss targets. It also satiates you for a long time and thus avoids binge eating. The lemon juice added towards the end is a good source of vitamin C, which helps in the absorption of calcium from paneer. It’s a way to boost immunity and build strong bones both by way of this healthy soup. Tomatoes added in masoor dal soup for weight loss are brimming with vitamin A and lycopene – the antioxidants which help reduce inflammation in the body and nourish our eyes, skin and other organs of the body. What more can one yearn for in a healthy soup? This healthy dal paneer soup is suitable for heart patients and cancer patients. Being low on carb count, it is a wise choice for diabetics too! Women whether pregnant, lactating or planning to conceive and trying to overcome PCOS and weight gain issues should also try their hand at this soup. Even kids will enjoy this soulful bowl. Enjoy masoor dal and paneer soup recipe | masoor dal soup for weight loss | healthy dal paneer soup | with recipe below. | [To make masoor dal and paneer soup, heat 1 tsp of oil in a pressure cooker, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the garlic and chilli powder and sauté on a medium flame for a few seconds., Add the masoor dal, tomatoes and 2½ cups of water, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid. Cool slightly and blend in a mixer to a smooth purée., Transfer the purée into a deep non-stick pan, add the salt and mix well., Bring to a boil and simmer for 2 minutes., Meanwhile, heat the remaining 1 tsp of oil in a small broad pan., Add the paneer cubes and saute on a medium flame for 1 minute., Add the sauteed paneer cubes and lemon juice to the soup and mix gently., Serve the masoor dal and paneer soup immediately.] | [Energy, 89 cal, Protein, 4.9 g, Carbohydrates, 11.1 g, Fiber, 1.6 g, Fat, 2.7 g, Cholesterol, 0 mg, Sodium, 34.5 mg] | masoor-dal-and-paneer-soup-4631r |
| rcp781 | Masoor Dal and Spinach Soup, Indian Curry Soup | NA | NA | [masoor (split red lentil) dal, oil, sliced onions, chopped garlic (lehsun), chopped tomatoes, chilli powder, curry powder, salt, chopped spinach (palak), lemon juice] | 10 mins | 20 mins | [Punjabi Shorbas | Punjabi Soups, Mughlai Shahi Shurvat, Thick / Creamy Indian Soups, Indian Party] | 4Makes 4 servings | Punjabi | masoor dal and spinach soup recipe | Indian curry soup | healthy masoor dal, tomato and spinach soup | iron rich soup | with step by step images. masoor dal and spinach soup is a tongue-tickling preparation of masoor dal with onions and tomatoes. Learn how to make bombay curry soup with spinach. To make masoor dal and spinach soup, heat the oil in a pressure cooker, add the onions and garlic and sauté on a medium flame for 1 minute. Add the tomatoes, masoor dal, chilli powder, curry powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the spinach, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add 2 cups of water, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Cool completely and blend in a mixer till smooth using 3/4 cup of water. Transfer the mixture into a deep non-stick pan and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the lemon juice and mix well. Serve hot. Shorbas or Indian soups are characterised by their tongue-tickling flavours and rich mouth-feel too. This iron rich soup, for instance, is a dal based delight that has a luscious texture owing to the dal and spinach being blended with onions, tomatoes, etc. Both masoor dal and spinach being rich in iron, this soup helps to increase haemoglobin, which is responsible for carrying nutrients and oxygen to all parts of our body. A dash of spice powders, especially curry powder, along with a tinge of lemon, gives this Indian curry soup a really invigorating aroma and flavour, which are sure to kindle your appetite and refresh your senses! Lemon juice being a good source of vitamin C improves the absorption of iron in this healthy masoor dal, tomato and spinach soup. Tomatoes, on the other hand, are loaded with vitamin A and vitamin C, which are potent antioxidants that rid our body of harmful free radicals. They help reduce inflammation in the body too. Tips for masoor dal and spinach soup. 1. Have this soup in the beginning of the meal to satiate you and cut on other junk foods. 2. Reduce the oil to 1 to 2 tsp to make suitable for a healthy heart and diabetes. 3. Remember to not cook the soup after adding vitamin C and also serve it immediately. This is because lemon juice is a volatile nutrient and some of it is lost on exposure to air. Enjoy masoor dal and spinach soup recipe | Indian curry soup | healthy masoor dal, tomato and spinach soup | iron rich soup | with step by step photos below. | [Heat the oil in a pressure cooker, add the onions and garlic and sauté on a medium flame for 1 minute., Add the tomatoes, masoor dal, chilli powder, curry powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the spinach, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add 2 cups of water, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Cool completely and blend in a mixer till smooth using 3/4 cup of water., Transfer the mixture into a deep non-stick pan and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the lemon juice and mix well., Serve hot] | [Energy, 152 cal, Protein, 8 g, Carbohydrates, 20.6 g, Fiber, 4.3 g, Fat, 4.2 g, Cholesterol, 0 mg, Sodium, 14.9 mg] | masoor-dal-and-spinach-soup-indian-curry-soup-781r |
| rcp5713 | Masoor Dal and Vegetable Khichdi | Dinner | Veg | [masoor (split red lentil) dal, green peas, potato cubes, chopped french beans, brown rice, ghee, cloves (laung / lavang), cinnamon (dalchini), cumin seeds (jeera), cardamom (elaichi), asafoetida (hing), chopped onions, garlic (lehsun) paste, turmeric powder (haldi), green chilli paste, salt] | 15 mins | 18 mins | [Bengali Khichdi / Rice, One Dish Vegetarian Meals, One Meal Dinner, Traditional Indian Rice Recipes, collection of khichdi recipes, Pressure Cooker, Magnesium Rich] | 4Makes 4 servings | Bengali | masoor dal and vegetable khichdi recipe | tadkewali masoor dal khichdi | Bengali masoor dal khichuri | healthy masoor dal khichdi | with 33 amazing images. masoor dal and vegetable khichdi recipe | tadkewali masoor dal khichdi | Bengali masoor dal khichuri | healthy masoor dal khichdi is a nourishing one dish meal. Learn how to make tadkewali masoor dal khichdi. To make masoor dal and vegetable khichdi, soak masoor dal and brown rice in enough water for 30 minutes. Drain well and keep aside. Heat the ghee in a pressure cooker, add the cloves, cinnamon, cumin seeds, cardamom and asafoetida and sauté on a medium flame for a few seconds. Add the onions and garlic paste and sauté on a medium flame for 1 minute. Add the green peas, potatoes and french beans and sauté on a medium flame for another 2 minutes. Add the rice, masoor dal, turmeric powder, green chilli paste and salt and sauté on a medium flame for 2 minutes. Add 4 cups of water, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Serve hot. Need an iron-boost? Go for this soothing Bengali masoor dal khichuri! Made of a wholesome combination of dal, rice and vegetables cooked with aromatic spices, this traditional khichdi gives several nutrients including a significant amount of iron (4.2 mg) per serving. Flavourful and nutritious, this sumptuous healthy masoor dal khichdi is a complete meal in its own right. Use of brown rice and vegetables add on to its fibre count, which is necessary for a healthy digestive system. Fibre is also a nutrient which helps to manage cholesterol levels and thus can be enjoyed by heart patients. The tadkewali masoor dal khichdi is also a good source of protein – a nutrient which helps to build cell health. B vitamins, magnesium, phosphorus, potassium and zinc are a few other nutrients this khichdi is enriched with. Tips for masoor dal and vegetable khichdi. 1. Do not forget to soak the masoor dal as it helps to reduce the cooking time. 2. Healthy individuals can omit the use of potatoes and reduce the quantity of brown rice and proportionately increase the quantity of masoor dal. Enjoy masoor dal and vegetable khichdi recipe | tadkewali masoor dal khichdi | Bengali masoor dal khichuri | healthy masoor dal khichdi | with step by step photos. | [To make masoor dal and vegetable khichdi, soak masoor dal and brown rice in enough water for 30 minutes. Drain well and keep aside., Heat the ghee in a pressure cooker, add the cloves, cinnamon, cumin seeds, cardamom and asafoetida and sauté on a medium flame for a few seconds., Add the onions and garlic paste and sauté on a medium flame for 1 minute., Add the green peas, potatoes and french beans and sauté on a medium flame for another 2 minutes., Add the rice, masoor dal, turmeric powder, green chilli paste and salt and sauté on a medium flame for 2 minutes., Add 4 cups of water, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Serve the masoor dal and vegetable khichdi hot.] | [Energy, 349 cal, Protein, 14.9 g, Carbohydrates, 63 g, Fiber, 7.9 g, Fat, 4.1 g, Cholesterol, 0 mg, Sodium, 8 mg] | masoor-dal-and-vegetable-khichdi-5713r |
| rcp33466 | Masoor Dal Curry Soup ( Protein Rich Recipe) | Dinner | NA | [oil, sliced onions, chopped garlic (lehsun), chilli powder, chopped tomatoes, masoor (split red lentil) dal, salt, cooked rice (optional), lemon wedges] | 15 mins | 25 mins | [Punjabi Shorbas | Punjabi Soups, Thick / Creamy Indian Soups, Indian Party, Pressure Cooker, North Indian Dinner, Antioxidant Rich Flavonoids, Isoflavones a type of Flavonoids] | 4Makes 4 servings | Punjabi | masoor dal soup recipe | masoor dal curry soup | healthy lentil soup | protein rich masoor dal soup for weight loss | with 23 amazing images. masoor dal soup recipe | masoor dal curry soup | healthy lentil soup | protein rich masoor dal soup for weight loss is very satiating and comforting. Learn how to make healthy lentil soup. To make masoor dal soup, heat the oil in a pressure cooker, add the onions and sauté on a medium flame for a 1 to 2 minutes. Add the garlic and chilli powder and sauté on a medium flame for a few more minutes. Add the masoor dal and tomatoes and saute for 1 to 2 minutes. Add the salt, mix well and saute for 1 more minute. Add 2½ cups of water, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Blend the mixture to a smooth puree and then strain using a sieve. Transfer to a pan and boil for 5 to 7 minutes. Serve the Masoor Dal Curry Soup hot garnished with rice and lemon wedges. Masoor dal curry soup, there is nothing more soothing than a bowl of this protein-rich curry soup on a cold day. Along with calcium from the masoor dal, this soup is beneficial to build strong bones. Being rich in fibre, the healthy lentil soup, is very satiating and thus a wise choice for obesity. We have not strained the soup, so most of the fibre remains intact. Diabetics and heart patients too can include this nourishing, thick, creamy and wholesome soup in their diet along with some healthy snacks like Grilled Mushrooms and Grilled Broccoli. Onions, garlic and tomatoes add a dose of antioxidants like quercetin, allicin and lycopene respectively to this protein rich masoor dal soup for weight loss. These antioxidants help to ward off the harmful free radicals from the body, reduce inflammation and delay the onset of other chronic diseases. Health Tips for masoor dal soup. 1. For all the health conscious, we recommend reducing the oil from 1 tbsp to 2 tsp. 2. Avoid serving the soup with rice. Enjoy masoor dal soup recipe | masoor dal curry soup | healthy lentil soup | protein rich masoor dal soup for weight loss | with step by step photos. | [To make the masoor dal curry soup, heat the oil in a pressure cooker, add the onions and sauté on a medium flame for a 1 to 2 minutes., Add the garlic and chilli powder and sauté on a medium flame for a few more minutes, Add the masoor dal and tomatoes and saute for 1 to 2 minutes., Add the salt, mix well and saute for 1 more minute., Add 2½ cups of water, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Blend the mixture to a smooth puree using a hand blender., Transfer to a pan and boil for 5 to 7 minutes., Serve the masoor dal curry soup hot garnished with rice and lemon wedges.] | [Energy, 88 cal, Protein, 3.6 g, Carbohydrates, 9.6 g, Fiber, 1.9 g, Fat, 3.9 g, Cholesterol, 0 mg, Sodium, 5 mg] | masoor-dal-curry-soup--protein-rich-recipe-33466r |
| rcp42353 | Masoor Dal Recipe | NA | NA | [masoor (split red lentil) dal, turmeric powder (haldi), salt, oil, cumin seeds (jeera), chopped ginger (adrak), chopped onions, garlic (lehsun) paste, garam masala, chilli powder, asafoetida (hing)] | 10 mins | 20 mins | [Popular Dals from all over India, Hypothyroidism Diet, Diet for Dialysis, Diabetic Dals & Kadhis, Weight Loss Hypothyroidism Diet, Pregnancy Hypothyroidism Diet, Diabetes Hypothyroidism Diet] | 4Makes 4 servings | NA | If tempered with the right spices and masalas, even a simple, low-salt dal recipe can make you drool! This Masoor Dal recipe proves the fact. Flavoured with common, everyday ingredients and tempered with cumin seeds and ginger, the dal tastes really awesome even though we have used very little salt in it. Masoor dal is one of the recommended foods for those undergoing dialysis. The restricted salt content also makes this dal recipe suitable for those with high blood pressure . Enjoy it hot with plain phulkas to make a tasty and wholesome meal. | [Combine the masoor dal, turmeric powder, salt and 1 cup of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Add 2½ cups of water and whisk it well using a whisk till smooth. Keep aside., Heat the oil in a deep non-stick pan add the cumin seeds and ginger and sauté on a medium flame for few seconds., Add the onion and sauté on a medium flame for 1 minute., Lower the flame add the garlic paste, garam masala, chilli powder, asafoetida and 1 tbsp water and sauté for few seconds., Add the whisked dal water mixture, mix well and cook on a medium flame for 2 to 3 minute, while stirring occasionally., Switch off the flame, add the lemon juice and mix well., Serve hot.] | [Energy, 120 cal, Protein, 7.3 g, Carbohydrates, 17.8 g, Fiber, 3 g, Fat, 2.2 g, Cholesterol, 0 mg, Sodium, 196.1 mg] | masoor-dal-recipe-42353r |
| rcp40586 | Masoor Dal Tadka | NA | Veg | [masoor (whole red lentil), oil, whole dry kashmiri red chilli, cinnamon (dalchini), star anise (chakri phool), black cardamom (badi elaichi), cumin seeds (jeera), asafoetida (hing), chopped onions, chopped tomatoes, ginger-garlic (adrak-lehsun) paste, turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, salt, lemon juice, chopped coriander (dhania), oil, chopped garlic (lehsun), green chillies, kashmiri red chilli powder] | 10 mins | 30 mins | [Indian Pressure Cooker, Pressure Cooker Vegetables, Pressure Cooker, Non-stick Pan, Quick Pressure Cooker, Pregnancy Hypothyroidism Diet, Hair Growth Hypothyroidism Diet] | 4Makes 4 servings | Indian | masoor dal tadka recipe | masoor dal fry | kali masoor dal tadka | Here is something you can prepare on any day, to enjoy the satiating wholesomeness of home-cooked meals! This Masoor Dal is prepared using common spice powders and pastes, not to forget tasty onions and tomatoes, which give it a lip-smacking flavour and aroma. Serve it hot with your favourite Rotis , to make a hearty meal. | [To make masoor dal tadka recipe, combine washed masoor, salt to taste and 2 cups of water., Pressure cook on a medium flame for 5 to 6 whistles. Allow the steam to escape then open the lid., Heat oil in a deep pan, add kashmiri chilli, cinnamon, star anise, black cardamom, cumin seeds, hing and onions., Saute on a medium flame for 2 to 3 minutes., Add the tomatoes and ginger-garlic paste and saute for a few seconds., Add turmeric powder, chilli powder, coriander-cumin seeds powder and mix well., Add the dal, salt to taste and 1 cup hot water. Mix well and cook on a medium flame for 3 to 4 minutes., Meanwhile for the tempering, heat oil in a small pan, add garlic, green chillies and kashmiri chilli powder., Mix well and pour the tempering over the dal. Mix well., Swtich off the flame and add lemon juice, coriander and mix well., Serve masoor dal tadka hot.] | [Energy, 235 cal, Protein, 8.7 g, Carbohydrates, 24 g, Fiber, 4.3 g, Fat, 11.6 g, Cholesterol, 0 mg, Sodium, 9.3 mg] | masoor-dal-tadka-40586r |
| rcp39893 | Masoor Dal Tikki | Snacks | NA | [masoor (split red lentil) dal, grated low fat paneer (cottage cheese), chopped onions, chopped coriander (dhania), lemon juice, green chilli paste, whole wheat bread, salt, oil, low fat curds (dahi), chopped cucumber, chopped mint leaves (phudina), cumin seeds (jeera) powder, salt] | 20 mins | 25 mins | [Punjabi Swadisht Nashta, Indian Snacks for Entertaining, Evening Tea Snacks, Tikki Recipes, Collection of Tikki, Indian Party, High Tea Party, Indian Party Starters] | 12Makes 12 tikkis | Punjabi | masoor dal tikki recipe | masoor dal vegetable tikki | healthy dal tikki with curd dip | with 46 amazing images. masoor dal tikki recipe is a very healthy and succulent snacks. Learn how to make masoor dal tikki recipe | masoor dal vegetable tikki | healthy dal tikki with curd dip | A mouth-watering masoor dal tikki made with masoor dal, low-fat paneer and typical Indian ingredients like onion, coriander and green chillies has a tongue-tingling flavour. Masoor is good in protein, hence it is diabetic friendly, good for growing kids and has good source of calcium and proteins. The masoor dal tikki is especially valuable on the health front, as the protein quality improves when the dal is combined with paneer and served with curds. It tastes soo flavourful and succulent. Tips to make masoor dal tikki: 1. If you don't drain the water from the masoor well, then the tikki's will not bind. Ensure you have drained the water properly. 2.You can add more breadcrumbs if the tikki's are not binding well. 3.Cooking tikki's on a low flame is important as we are not deep frying the tikki's. 4. You can pack the tikkis for your tiffin box. Enjoy masoor dal tikki recipe | masoor dal vegetable tikki | healthy dal tikki with curd dip | with detailed step by step images | [To make masoor dal tikki , soak the masoor dal in enough water in a deep bowl for 2 hours and drain well., Combine the masoor dal, salt and 1 cup of water in a broad non-stick pan and mix well., Cover with a lid and cook on a medium flame for 8 to 10 minutes or till the dal is tender, while stirring occasionally., Allow the dal to cool slightly and blend in a mixer to a coarse paste., Combine all the ingredients, including the masoor dal mixture, in a deep bowl and mix well., Divide the mixture into 12 equal portions and shape each portion into a 50 mm. (2") diameter flat round tikki., Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil., Cook each tikki on a slow flame, using 1/8 tsp of oil till they turn crisp and golden brown in colour from both the sides., Serve the masoor dal tikki with curd dip immediately topped with curd dip.] | [Energy, 41 cal, Protein, 2.1 g, Carbohydrates, 5.7 g, Fiber, 0.8 g, Fat, 0.8 g, Cholesterol, 0 mg, Sodium, 15.2 mg] | masoor-dal-tikki-39893r |
| rcp38832 | Masoor Dal Water for Babies | NA | NA | [masoor (split red lentil) dal] | 1 mins | 10 mins | [Indian Pressure Cooker, Boiled Indian recipes, Pressure Cooker, Presssure Cooker Soups, Weaning foods at 7 months, Babies recipes, 6 to 18 months, Post Surgery Diet] | 1Makes 0.75 cup | Indian | masoor dal water for babies | masoor dal ka pani for babies | daal ka paani recipe for babies | lentil soup for babies above 6 months | with 12 amazing images. Masoor dal water for babies is a nourishing liquid food that is perfect for weaning your little one. Masoor dal ka pani for babies has a texture quite like mother’s milk, which increases the chances of its acceptance by babies. Learn how to makedaal ka paani recipe for babies in a step-by-step fashion. To make this masoor dal ka pani for babies all you have to do is clean and wash the masoor dal and cook it with water in a pressure cooker till 3 whistles. Open the lid of the pressure cooker, cool the mixture slightly and blend in a mixer with more ½ cup of water. Strain it as babies at an early age of 6 months have less digestive power. And your masoor dal water is ready for serving. By month 8 or 9, you can start giving daal ka paani recipe for babies without straining. As a variant, you can also try the recipe with green moong dal. Masoor dal in masoor dal water for babies is a source of energy and protein for growing infants. Begin with a small quantity like 1 tbsp and gradually increase it. Remember that the baby may show some dislike towards a new food, if so then try it again after a few days and preferably in the morning when they are fresh and more ready to accept new food flavurs and textures. Enjoy masoor dal water for babies | masoor dal ka pani for babies | daal ka paani recipe for babies | lentil soup for babies above 6 months | with step-by-step photos. | [Combine the masoor dal and ½ cup of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Add another ½ cup of water and blend in a mixer till smooth., Strain the cooked dal mixture using a strainer., Serve the masoor dal water for babies lukewarm.] | [Energy, 89 cal, Protein, 6.5 g, Carbohydrates, 15.3 g, Fiber, 2.7 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 1.8 mg] | masoor-dal-water-for-babies-38832r |
| rcp1621 | Masoor Dal with Mixed Vegetables | NA | NA | [masoor dal (split red lentil), chopped and boiled mixed vegetables, boiled cauliflower florets, chopped tomatoes, ghee, cumin seeds (jeera), chopped onions, ginger (adrak) paste, garlic (lehsun) paste, chilli paste, turmeric powder (haldi), chilli powder, dried mango powder (amchur), salt, chopped coriander (dhania)] | 20 mins | 22 mins | [Indian Dal and Kadhi, Popular Dals from all over India, Indian Party, Pressure Cooker, Non-stick Pan, Quick Dals / quick Kadhis, Zinc Rich Foods] | 6Makes 6 servings (6 serving ) | Indian | Sometimes, it is the really simple foods that satiate you! Masoor Dal with Mixed Vegetables in a perfect example. A simple procedure transforms dal, vegetables and everyday spices and ingredients, into a sumptuous dal that tastes heavenly with Roti ,puri or even just plain Rice ( Cooked Rice) Since this dal is quite self-contained with exciting flavours, crunchy vegetables and satiating dal, you do not have to think of other accompaniments for the meal – just this will do. | [Combine the masoor dal and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Heat the ghee in a deep non-stick pan and add the cumin seeds., When the seeds crackle, add the onions and sauté on a medium flame for 2 minutes., Add the ginger paste, garlic paste, green chilli paste, mixed vegetables and cauliflower florets, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the cooked dal, tomatoes, turmeric powder, chilli powder, dried mango powder, salt and 2 cups of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally., Add the coriander and mix well., Serve hot.] | [Energy, 135 cal, Protein, 7.2 g, Carbohydrates, 18.3 g, Fiber, 3.8 g, Fat, 3.6 g, Cholesterol, 0 mg, Sodium, 9.9 mg] | masoor-dal-with-mixed-vegetables-1621r |
| rcp1388 | Masoor Dal with Rice | Lunch | Veg | [masoor dal (split red lentil), ghee, cumin seeds (jeera), chopped onions, slit green chillies, chopped cauliflower, carrot cubes, turmeric powder (haldi), salt, tomato cubes, chopped coriander (dhania), brown rice] | 5 mins | 30 mins | [Gujarati Khichdi, One Dish Vegetarian Meals, Low Cal Rice Recipes, Low Calorie Rice / Pulao / Khichdi / Biryani, Low Calorie Indian Lunch] | 4Makes 4 servings | Gujarati | The protein contained in rice and dal complement each other to give a higher quality protein which is the corner stone of our nutritious meal. Be sure not to rinse the rice more than required to remove the dirt since excess washing will result in loss of vitamins. | [Combine the dal and 2 cups of water in a pressure cooker and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Heat the ghee in a non-stick pan, add the cumin seeds, When the seeds crackle, add the onions and green chillies and sauté on a medium flame for few seconds., Add the cooked dal, cauliflower, carrots, turmeric powder and salt and cook on a medium flame for 10 minutes., Add the tomatoes and coriander and cook for 2 to 3 minutes, while stirring occasionally., Serve hot with brown rice.] | [Energy, 93 cal, Protein, 4.9 g, Carbohydrates, 12.2 g, Fiber, 2.8 g, Fat, 2.7 g, Cholesterol, 0 mg, Sodium, 14.8 mg] | masoor-dal-with-rice-1388r |
| rcp33249 | Masoor Dal with Spinach, Protein Rich Recipes | NA | NA | [masoor (split red lentil) dal, chopped spinach (palak), oil, cumin seeds (jeera), chopped onion, turmeric powder (haldi), dried mango powder (amchur), chopped tomatoes, salt, chilli powder, chopped garlic (lehsun), ginger (adrak), chopped green chillies] | 10 mins | 20 mins | [Popular Dals from all over India, Low Calorie Dals, Low Calorie Kadhis, Indian Party, Deep Pan, Finger Foods for Babies, Toddlers and Kids, Kids High Energy Indian Foods, Protein rich food for kids] | 4Makes 4 servings | Indian | masoor dal with spinach recipe | protein rich dal | dal palak | with 18 amazing images. masoor dal recipe is a versatile Indian food which can find a place in every household. Learn how to make masoor dal with spinach. This protein rich dal, the unbeatable combination of masoor dal with spinach nourishes your body with protein, iron and folic acid. This ensures overall cell health. The protein helps in cell growth and maintenance, while the iron is a way to ensure a proper supply of oxygen to all cells of the body. This is a great way of achieving glowing skin and bouncy hair. To make masoor dal with spinach, pour 1½ cups of water in a pressure cooker, add the masoor dal, mix well and pressure cook for 2 whistles. Heat the oil in a kadhai, add the cumin seeds, mix well and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 2 to 3 minutes. Add the cooked masoor dal, spinach, turmeric powder, dry mango powder, prepared garlic- ginger-green chilli paste, tomatoes and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add 1 cup of water and chilli powder, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Serve masoor dal with spinach hot with rotis. Tomatoes and amchur powder lend a nice tangy flavour to the dal palak. Tomatoes are also a good source of vitamin A, vitamin C and lycopene – all of which are antioxidants which help to reduce inflammation in the body and ward off free radicals. Needless to add, this is a super-healthy recipe as protein-rich dals are an indispensable part of our daily diet! Diabetics, cancer patients, PCOS, weight loss and heart patients can reduce the oil to 2 tsp instead of 4 tsp and enjoy this recipe. The protein along with fiber also keeps you satiated for a long time and thus good for weight loss. Why not serve it to kids as well and make it a family fare. Serve this masoor dal recipe hot with rotis or rice to make a homely and satisfying meal. Tips for masoor dal with spinach. 1. Wash the spinach very well to get rid of all the dirt. 2. Do not over cook the dal. Let it have a slight coarse texture. It gives a nice mouthfeel. 3. As a variation, you can replace masoor dal with green moong dal. If you like masoor dal then do check out our recipes using masoor dal, it has recipes for snacks, soups, main course etc. Enjoy masoor dal with spinach recipe | protein rich dal | dal palak | with detailed step by step photos and video below. | [To make masoor dal with spinach, pour 1½ cups of water in a pressure cooker, add the masoor dal, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat the oil in a kadhai, add the cumin seeds, mix well and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 2 to 3 minutes., Add the cooked masoor dal, spinach, turmeric powder, dry mango powder, prepared garlic- ginger-green chilli paste, tomatoes and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add 1 cup of water and chilli powder, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Serve masoor dal with spinach hot with rotis.] | [Energy, 186 cal, Protein, 10.2 g, Carbohydrates, 24 g, Fiber, 4.9 g, Fat, 5.4 g, Cholesterol, 0 mg, Sodium, 15.3 mg] | masoor-dal-with-spinach-protein-rich-recipes-33249r |
| rcp31064 | Masoor in Coconut Gravy | NA | Veg | [oil, sliced coconut, sliced onions, cloves (laung / lavang), black peppercorns (kalimirch), cinnamon (dalchini), cardamom (elaichi), chopped onions, sprouted masoor (whole red lentil), chopped tomatoes, chilli powder, turmeric powder (haldi), coriander (dhania) powder, salt, chopped coriander (dhania)] | 10 mins | 25 mins | [Subzis with Beans or Sprouts, Kadai Veg, Healthy Sabzis with Sprouts and Beans] | 6Makes 6 servings | NA | I bet you have never ever thought of sprouting Masoor! Try it today, and use it in this awe-inspiring Malwani gravy. | [Heat ½ tbsp of oil in a kadhai, add the coconut and onions and sauté on a medium flame, till they turn golden brown in colour, while stirring continuously. Allow to cool for a while., Add ¼ cup of water and blend in a mixer to a smooth paste. Keep aside., Heat the remaining 2½ tbsp of oil in the same kadhai, add the cloves, peppercorns, cinnamon and cardamom and sauté for a few seconds., Add the onions and sauté till they turn translucent., Add the masoor sprouts, tomatoes, chilli powder,turmeric powder, coriander powder, salt and 1 cup of water, mix well and simmer till the masoor is cooked., Add the prepared coconut-onion paste, mix well and simmer for another 5 to 7 minutes., Serve hot garnished with coriander.] | [Energy, 159 cal, Protein, 3.5 g, Carbohydrates, 9.6 g, Fiber, 2.8 g, Fat, 11.8 g, Cholesterol, 0 mg, Sodium, 4.8 mg] | masoor-in-coconut-gravy-31064r |
| rcp42285 | Masoor, Beets, Zucchini , Peppers Lunch Salad | NA | NA | [whole masoor (whole red lentil) soaked and cooked, boiled beetroot cubes, carrot juliennes, iceberg lettuce, shredded red cabbage, cherry tomato halves, feta cheese cubes, zucchini cubes, coloured capsicum cubes, olive oil, extra virgin olive oil, lemon juice, sea salt (khada namak)] | 15 mins | 2 mins | [Wholesome Salads (Salads that make a meal), Arthritis Diet, Phosphorus Rich Foods, Omega 6 Fatty Acids, Quick Healthy Indian Salads, Calcium Rich Salads & Raitas, Recipes for Healthy Eyes] | 2Makes 2 servings | Indian | masoor beets zucchini peppers salad recipe | lentil zucchini feta exotic Indian salad | healthy one dish salad | iron folic acid protein rich salad | with 25 images. masoor beets zucchini peppers salad is a healthy Indian lunch salad made with easily available ingredients. Learn how to make lentil zucchini feta exotic Indian salad. Get set for an exhilarating medley of colours, flavours and textures! Your meal gets healthier when you bring more colours to the table as colourful veggies are loaded with antioxidants in masoor beets zucchini peppers salad. The fact that the veggies are sautéed in healthy, omega-3 rich olive oil in lentil zucchini feta exotic Indian salad adds to its goodness! Adding low-fat, protein-rich whole masoor to the salad makes it more mealy – you can even increase the amount of masoor in the salad if you wish. To this lovely combo of ingredients, we have also added some feta, to boost the excitement quotient of this iron folic acid protein rich salad! Feta cheese, made of goat’s milk, is full of healthy fat and protein. It is a wonderful addition to any salad, so you can always keep some handy. Pack these ingredients of masoor beets zucchini peppers salad together in a box, while packing the lemony dressing in another. Toss them together just before having lunch. Enjoy masoor beets zucchini peppers salad recipe | lentil zucchini feta exotic Indian salad | healthy one dish salad | iron folic acid protein rich salad | with step by step photos. | [Heat the olive oil in a broad non-stick pan, add the zucchini and capsicum and sauté on a medium flame for 2 minutes. Cool., Transfer to a deep bowl. Add beetroot, carrot, iceberg lettuce, red cabbage, cherry tomatoes, feta cheese and cooked whole masoor., Cover with a cling wrap and chill in the fridge till serving., Just before serving add the dressing. Toss masoor, beets, zucchini , peppers saladwell., Serve masoor, beets, zucchini , peppers salad immediately.] | [Energy, 341 cal, Protein, 19.9 g, Carbohydrates, 44.5 g, Fiber, 9.1 g, Fat, 9.6 g, Cholesterol, 16 mg, Sodium, 254.1 mg] | masoor-beets-zucchini--peppers-lunch-salad-42285r |
| rcp32476 | Matar Chaat, Healthy Green Peas Snack | Snacks | Veg | [boiled green peas, oil, cumin seeds (jeera), aniseeds (vilayati saunf), asafoetida (hing), green chillies, chopped tomatoes, dried mango powder (amchur), chaat masala, sugar, salt, low fat butter, lemon juice, baked sev, chopped coriander (dhania)] | 20 mins | 4 mins | [Chaat, Deep Pan, Quick Snacks / Quick Starters, Gluten Free Veg Indian, Healthy Quick Snack Ideas, Gluten Free Indian Snacks, Gluten Free Kids] | 4Makes 4 servings | Indian | matar chaat recipe | healthy green peas chaat | quick matar chaat | chaat for weight loss | with 20 amazing images. matar chaat recipe | healthy green peas chaat | quick matar chaat | chaat for weight loss is a healthy snack for all health conscious. Learn how to make healthy green peas chaat. To make matar chaat, heat the oil in a deep non-stick pan and add the cumin seeds and aniseeds. When the seeds crackle, add the asafoetida and green chillies and sauté on a medium flame for a few seconds. Add the tomatoes, green peas, dry mango powder, chaat masala, sugar and salt and cook for 2 to 3 minutes. Add the butter and sprinkle lemon juice, sev and coriander over it. Serve hot. Quick matar chaat is an easy chaat recipe to make made from fibre rich green peas tossed with tomatoes, chaat masala, Indian spices, lemon juice, coriander and topped with baked sev. Calorie watchers keep their hunger pangs at bay with this desi chaat. No chutney, no fried sev or puri, and yet this chaat for weight loss is bursting with flavour, aroma and texture. Try our version of baked sev in advance and store it in a jar to make this chaat on days when you want to munch on something healthy. Heart patients and diabetics too can enjoy this healthy green peas chaat. With 85 calories per serving and less than 10 g of carbs, you can include this chaat frequently in your snack menu without any guilt. The fibre in it will benefit you while adding antioxidants to protect the organs of your body. Enjoy matar chaat recipe | healthy green peas chaat | quick matar chaat | chaat for weight loss | with step by step photos. | [To make matar chaat, heat the oil in a deep non-stick pan and add the cumin seeds and aniseeds., When the seeds crackle, add the asafoetida and green chillies and sauté on a medium flame for a few seconds., Add the tomatoes, green peas, dry mango powder, chaat masala, sugar and salt and cook for 2 to 3 minutes., Add the butter and sprinkle lemon juice, sev and coriander over it., Serve the matar chaat hot.] | [Energy, 85 cal, Protein, 4.1 g, Carbohydrates, 9.8 g, Fiber, 4.9 g, Fat, 3.3 g, Cholesterol, 1.9 mg, Sodium, 13 mg] | matar-chaat-healthy-green-peas-snack-32476r |
| rcp43043 | Matar Ghughni | Dinner | Veg | [boiled green peas, oil, chopped garlic (lehsun), grated ginger (adrak), chopped green chillies, chopped onions, chopped tomatoes, turmeric powder (haldi), chilli powder, garam masala, coriander-cumin seeds (dhania-jeera) powder, salt, chopped coriander (dhania)] | 15 mins | 7 mins | [Bengali Sabzis / Veg Gravies, Quick Sabzis, Semi-Dry Sabzis, Diabetic Sabzis, Diabetes and Kidney friendly, Lunch Sabzi, Dinner Sabzi] | 6Makes 6 servings | Bengali | matar ghughni recipe | healthy hare mutter ki ghughni | matar ghughni for diabetes and kidney patients | with 20 amazing images. A vegan, gluten free and high fiber matar ghughni recipe that can be your go-to-diabetic snack. Learn how to make matar ghughni recipe | healthy hare mutter ki ghughni | matar ghughni for diabetes and kidney patients | Matar Ghugni (Indian peas chaat) is a popular street food that is simple yet delicious and traditionally made with soaked dried yellow peas which are perked with a blend of spice. Here, we have brought in an alternative using fresh green peas to keep the potassium level low of the dish. With high fiber and low fat, this healthy hare mutter ki ghughni is an in-house solution to a meal that is both nutritious and tasty! Matar Ghughni is rich in Vitamin C, Fiber. With only 57 calories per serving of matar ghughni, this is a perfect recipe for weight loss, those with blood pressure and want a healthy life. Serve healthy hare mutter ki ghughni with roti or bajra roti. pro tips to make matar ghughni: 1. Instead of fresh green peas you can use frozen green peas also. 2. Serve matar ghughni hot to enjoy its best flavours. 3. Instead of chopped green chillies you can put green chili paste. Enjoy matar ghughni recipe | healthy hare mutter ki ghughni | matar ghughni for diabetes and kidney patients | with detailed step by step photos. | [To make matar ghughni, heat the oil in a deep non-stick pan, add the garlic, ginger and green chillies, sauté on medium flame for 10 seconds., Add onions and tomatoes, mix well and cook on medium flame for 2 to 3 minutes, while stirring occasionally., Add the green peas, turmeric powder, chilli powder, garam masala, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve matar ghughni hot garnished with coriander.] | [Energy, 57 cal, Protein, 2.9 g, Carbohydrates, 7.5 g, Fiber, 3.4 g, Fat, 1.8 g, Cholesterol, 0 mg, Sodium, 69.9 mg] | matar-ghughni-43043r |
| rcp34562 | Matar Ghugni ( Microwave Recipe) | BreakFast | NA | [green peas, salt, oil, fennel seeds (saunf), chopped onions, grated ginger (adrak), turmeric powder (haldi), chilli powder, freshly ground black pepper (kalimirch), garam masala, coriander (dhania) powder, chopped tomatoes, chopped coriander (dhania), sev, crushed papdis] | 10 mins | 8 mins | [Quick breakfast, Chaat, Microwave, Microwave] | 4Makes 4 servings | NA | This traditional evening snack from the lesser-known cuisine of eastern india also doubles up as a great breakfast option. Matar ghugni served with kurmura is crunchy and spicy enough to wake you up! | [Combine the green peas and salt along with 2 tbsp of water in a microwave-safe bowl, mix well and microwave on high for 3 minutes. Keep aside., Combine the oil, fennel seeds and onions in another microwave-safe bowl, mix well and microwave on high for 1 minute, stirring once in between after 30 seconds., Add the ginger, turmeric powder, chilli powder, pepper powder, garam masala, coriander powder and tomatoes, mix well and microwave on high for 2 minutes, stirring once in between after 1 minute., Add the boiled green peas and salt, mix well and microwave on high for 2 minutes, stirring once in between after 1 minute., Serve immediately garnished with coriander, sev and papdis.] | [Energy, 95 cal, Protein, 4.2 g, Carbohydrates, 10.9 g, Fiber, 4.9 g, Fat, 3.9 g, Cholesterol, 0 mg, Sodium, 7.3 mg] | matar-ghugni--microwave-recipe-34562r |
| rcp42965 | Matar Idli Recipe | Snacks | NA | [semolina (rava / sooji), green peas, curd (dahi), chopped green chillies, chopped coriander (dhania), oil, mustard seeds ( rai / sarson), urad dal (split black lentils), chopped curry leaves (kadi patta), fruit salt, salt, oil] | 10 mins | 10 mins | [Different types of Idlis, South Indian Evening Snacks, Breakfast Idlis / Dosas / Uttapam, Quick Evening Snacks, Indian Snacks for Entertaining, Jain Snacks, Evening Tea Snacks] | 16Makes 16 idlis | Jain | matar idli recipe | instant green pea idli | hare mutter ki idli | hare mutter suji ki idli | with 25 amazing images. The best part about winters is abundantly availabilty of vegtable like saag, matar, gajar etc. After making matar parathas, green peas sandwiches, matar puri, I thought lets give matar idli a try. Learn how to make matar idli recipe | instant green pea idli | hare mutter ki idli | hare mutter suji ki idli | hare mutter ki idli is a delicious Indian breakfast recipe made using rava and fresh green peas. Rava is added to make these idli soft and fluffy. This is an instant idli recipe which doesn’t need any fermentation unlike traditional idlis. These instant green pea idli has a subtle flavour of matar and spices and they taste soo good. Serve these matar idli warm for breakfast on winter mornings they are absolutely fluffy and delicious. Tips to make matar idli recipe: 1. Make sure to use fresh matar to make this recipe. 2. Do not overmix the batter after adding eno. 3. Grease the idli mould properly. Enjoy matar idli recipe | instant green pea idli | hare mutter ki idli | hare mutter suji ki idli | with detailed step by step photos. | [To make matar idli, first blend 1 cup of fresh green peas with ¼ cup of water to make ½ cup of green peas paste., Combine semolina, matar paste, curd, green chilli paste, coriander, salt and approx. 3/4 cup water. Mix well and keep aside for 5 minutes., For the tempering, in a small non-stick pan heat oil, add mustard seeds, urad dal and curry leaves. Cook on medium flame for a minute., Pour the tempering over the idli batter, add eno and little water. Mix well and pour equal quantities of batter into greased idli moulds., Steam the idlis for 8 to 10 minutes on medium flame or until done., Remove and cool them slightly and demould., Serve matar idlis warm with coconut chutney or tomato chutney.] | [Not Given] | matar-idli-recipe-42965r |
| rcp4315 | Matar ka Nimona | Lunch | Veg | [sliced potatoes, green peas, oil, bay leaf (tejpatta), black cardamom (badi elaichi), cumin seeds (jeera), chopped tomatoes, turmeric powder (haldi), salt, chopped coriander (dhania), garlic (lehsun) cloves, ginger (adrak), green chillies] | 10 mins | 25 mins | [Indian Veg Recipes, Indian Tiffin Box, Lunch box, Dabba, Sabzis with Gravies, Traditional Indian Sabzis, Indian Curry recipes, North Indian, South Indian, Holi recipes, Indian Party] | 4Makes 4 servings | South Indian | matar ka nimona sabzi recipe | green peas nimona curry | hare mutter ka nimona | with 36 amazing images. This recipe for matar ka nimona is a classic Uttar Pradesh dish that is super delicious and easy to make. Learn how to make matar ka nimona sabzi recipe | green peas nimona curry | hare mutter ka nimona | matar ka nimona is a popular recipe that is prepared in most households in Uttar Pradesh. This delectable preparation is made with green pea’s purée with few spices to make a dal like curry. The green peas nimona curry is made using fresh green peas are cooked mild spices and flavourful herby green masala. I have also added potatoes but they are optional. matar nimona is perfect for a weeknight meal, serve it piping hot with steamed rice or roti. tips to make matar ka nimona: 1. Use fresh green peas to make matar ka nimona for the best flavour. 2. You can adjust the spice according to your taste and liking. 3. Enjoy matar ka nimona hot with steamed rice. Enjoy matar ka nimona sabzi recipe | green peas nimona curry | hare mutter ka nimona | with detailed step by step photos. | [To make matar ka nimona recipe, purée 1 cup green peas in a blender using 2 tbsp of water and keep aside., Heat 2 tbsp oil in a deep pan, fry the potato sliced till light golden brown, remove and keep aside., In the same oil add the green peas puree and cook for 3 to 4 minutes until well combined., Heat the remaining 2 tbsp oil in the same pan and add bayleaf, cardamom and cumin seeds and sauté for 30 seconds., Add the tomatoes and mash and cook on medium flame for 2 minutes., Add the prepared green masala paste and turmeric powder, sauté on a medium flame for 2 minutes., Add the remaining 1/4 cup green peas, fried potatoes, cooked green peas puree, salt to taste and 1 1/2 cups of water., Mix well and cover and cook on a medium flame for 8 to 10 minutes, while stirring occasionally., Serve matar ka nimona hot with steamed rice.] | [Energy, 198 cal, Protein, 3.9 g, Carbohydrates, 11.5 g, Fiber, 4.7 g, Fat, 15.1 g, Cholesterol, 0 mg, Sodium, 9.4 mg] | matar-ka-nimona-4315r |
| rcp3856 | Matar ki Kachori, Rajasthani Vatana Kachori, Green Peas Kachori | Snacks | NA | [plain flour (maida), ghee, salt, green peas, chopped green chillies, grated ginger (adrak), oil, nigella seeds (kalonji), fennel seeds (saunf), bayleaves (tejpatta), chilli powder, garam masala, chopped coriander (dhania), salt, oil] | 15 mins | 28 mins | [Rajasthani Naashta, Rajasthani Traditional Combinations, Rajasthani Dry Snacks, Indian Snacks for Entertaining, Deep-fried Indian Starters, Deep Fry, Karwa Chauth] | 12Makes 12 kachoris (12 kachori ) | Rajasthani | Delicious to the core, that’s what this Matar ki Kachori is! You would never have, really, tasted a kachori with such a flavourful filling. Crushed green peas are pepped up with a rather snazzy assortment of spices, of which nigella seeds really stands out, with its prominent flavour. You will also enjoy the soft texture of the filling, which contradicts the crusty, melt-in-the-mouth covering! Serve these kachoris for Breakfast or Evening Tea Snacks with Green Cutney and Khajur Imli Ki Chutney . When served Dahiwali Aloo ki Subzi the combo makes a satisfying meal. | [Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water. Knead well for 4 to 5 minutes., Cover the dough with a wet muslin cloth and keep aside for 15 minutes., Combine the green peas, green chillies and ginger in a mixer and blend to a coarse mixture without using any water. Keep aside., Heat the oil in a deep non-stick pan, add the nigella seeds, fennel seeds, bayleaves and green pea mixture, mix well and cook on a slow flame for 6 to 7 minutes, while stirring occasionally., Add the chilli powder, garam masala, coriander and salt, mix well and cook on a medium flame for another minute, while stirring occasionally., Remove the bayleaves and discard them., Divide the filling into 12 equal portions and keep aside., Divide the dough into 12 equal portions., Roll out a portion of the dough into a 63 mm. (2½") diameter circle., Place one portion of the green pea filling in the centre., Bring together all the sides, seal it tightly and remove any excess dough., Gently roll the filled kachori again into a 75 mm. (3") diameter circle, while ensuring that the filling does not spill out., Gently press the centre of the kachori with your thumb., Repeat steps 1 to 6 to make 11 more kachoris., Heat the oil in a deep non-stick kadhai and deep-fry 6 kachoris at a time, on a medium flame for 4 minutes. Reduce the flame and deep-fry on a slow flame for 5 to 6 minutes., Drain on an absorbent paper and keep aside., Repeat steps 6 and 9 to deep-fry 6 more kachoris in one more batch., Serve immediately.] | [Energy, 200 cal, Protein, 4.1 g, Carbohydrates, 19.8 g, Fiber, 2.1 g, Fat, 11.6 g, Cholesterol, 0 mg, Sodium, 4.4 mg] | matar-ki-kachori-rajasthani-vatana-kachori-green-peas-kachori-3856r |
| rcp37668 | Matar Paneer Biryani, Matar Paneer Pulao | Dinner | Veg | [rice (chawal), milk, ghee, cardamom (elaichi), cinnamon (dalchini), cloves (laung / lavang), bay leaf (tejpatta), salt, oil, chopped onions, garlic (lehsun) paste, green chilli paste, garam masala, chilli powder, tomato puree, dried fenugreek leaves (kasuri methi), paneer (cottage cheese), boiled green peas, salt, fresh cream, milk, sugar, chopped coriander (dhania), ghee, milk, chopped coriander (dhania)] | 20 mins | 17 mins | [Punjabi Pulao | Punjabi Rice, Biryani, One Dish Vegetarian Meals, One Meal Dinner, Traditional Indian Rice Recipes, Pulaos, Indian Party, Quick Vegetarian Rice, khichdi Recipes] | 4Makes 4 servings | Punjabi | matar paneer biryani recipe | matar paneer pulao | Indian paneer peas pulao | matar paneer rice | with 47 amazing images. matar paneer biryani recipe | matar paneer pulao | Indian paneer peas pulao | matar paneer rice is a delight to enjoy with every bite. Learn how to make matar paneer pulao. To make matar paneer biryani, make the rice and curry. For the milk rice, heat the ghee in a kadhai, add the cardamom, cloves, bayleaf and rice, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the milk, 1 cup of water and salt, mix well and cover and cook on a medium flame for 8 to 10 minutes or till the rice is cooked, while stirring occasionally. Divide the rice into 3 equal portions and keep aside. For the curry of Indian paneer peas pulao, heat the oil in a non-stick pan, add the onions, mix well and sauté on a medium flame for 1 to 2 minutes. Add the garlic paste, green chilli paste, garam masala, chilli powder, 2 tbsp of water, mix well and cook on a medium flame for 1 minute. Add the tomato purée and dried fenugreek leaves, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the paneer, green peas, ¼ cup of water, salt, cream, milk, sugar, mix well and cook no a medium flame for 1 to 2 minutes, while stirring occasionally. Divide the curry into 2 equal portions and keep aside. Finally to make matar paneer rice, grease a deep microwave-safe bowl using ghee, spread 1 portion of the rice evenly using the back of the spoon. Spread 1 portion of the curry evenly over it and again spread a portion of rice evenly over it. Repeat the step 2 to make 1 more layer of curry and rice. Pour the milk evenly over it and sprinkle coriander over it. Cover with a microwave safe lid and microwave on high for 3 to 4 minutes. Serve hot. Paneer is a show-stealer and undoubtedly a favorites’ to many. Layers of rice cooked in milk for a rich flavour and aroma and spicy matar paneer curry make this matar paneer biryani a real delicacy. Definitely worth a try with a bowl of raita! The appearance, taste and mouth-feel of this matar paneer pulao are similar to what you get in restaurants, mainly due to the special combination of Indian spice powders and readymade tomato puree used for the gravy, and that final touch of fresh cream. You can make the rice and the curry in advance, but we recommend that you assemble this matar paneer rice and microwave it just before serving. Tips to make matar paneer biryani. 1. In this pulao we have cooked the rice in milk to give it a rich flavour. But if you wish you can cook the rice in water. See how to cook basmati rice without pressure cooker. 2. When you have time on hand, you can also make soft and fresh Paneer at home. 3. Instead of heating the biryani in a microwave, you can layer it in the same way in a handi, cover with a lid and seal the handi edges with the chapati dough like dum biryani. Enjoy matar paneer biryani recipe | matar paneer pulao | Indian paneer peas pulao | matar paneer rice | with step by step photos. | [Heat the ghee in a kadhai, add the cardamom, cloves, bayleaf and rice, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the milk, 1 cup of water and salt, mix well and cover and cook on a medium flame for 8 to 10 minutes or till the rice is cooked, while stirring occasionally., Divide the rice into 3 equal portions and keep aside., Heat the oil in a non-stick pan, add the onions, mix well and sauté on a medium flame for 1 to 2 minutes., Add the garlic paste, green chilli paste, garam masala, chilli powder, 2 tbsp of water, mix well and cook on a medium flame for 1 minute., Add the tomato purée and dried fenugreek leaves, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the paneer, green peas, ¼ cup of water, salt, cream, milk, sugar, mix well and cook no a medium flame for 1 to 2 minutes, while stirring occasionally., Divide the curry into 2 equal portions and keep aside., To make matar paneer rice, grease a deep microwave-safe bowl using ghee, spread 1 portion of the rice evenly using the back of the spoon., Spread 1 portion of the curry evenly over it and again spread a portion of rice evenly over it., Repeat the step 2 to make 1 more layer of curry and rice., Pour the milk evenly over it and sprinkle coriander over it., Cover with a microwave safe lid and microwave on high for 3 to 4 minutes., Serve the matar paneer rice hot.] | [Energy, 419 cal, Protein, 10.1 g, Carbohydrates, 49.2 g, Fiber, 3.7 g, Fat, 20.1 g, Cholesterol, 10.4 mg, Sodium, 24.5 mg] | matar-paneer-biryani-matar-paneer-pulao-37668r |
| rcp4251 | Matar Paratha, Matar ka Paratha for Weight Loss | Snacks | NA | [whole wheat flour (gehun ka atta), boiled green peas, green chillies, low fat curds (dahi), carom seeds (ajwain), salt, whole wheat flour (gehun ka atta), peanut oil] | 10 mins | 15 mins | [Jain Rotis, Jain Parathas, Dinner, Breakfast Theplas, Parathas, Tava, Quick Rotis / Parathas, Pregnancy Snacks, Indian Home Remedies for Constipation] | 5Makes 5 parathas | Jain | matar paratha | Punjabi matar ka paratha | green pea paratha | heathy matar paratha for weight loss | with amazing 19 images. matar paratha is a Punjabi matar ka paratha which is an Indian unleavened flatbread made with whole wheat flour, green peas, low fat curds, green chillies and ajwain. This matar paratha is a perfect heathy matar paratha for weight loss as it is made from 100% whole wheat flour. Parathas are always a great food to serve to kids, because you can stuff them with all the nice veggies, dals, paneer or whatever you wish your kids would eat. If you are watching weight and craving for parathas this is definitely a go-to recipe! Green peas are good for weight loss, good source of vegetarian protein, has insoluble fibre to relieve constipation. Punjabi matar ka paratha made from whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Green peas have a Glycemic Index (GI) rank of 22 which is low and good for diabetics and weight loss and good source of vegetarian protein, has insoluble fibre to relieve constipation. We have used peanut oil for making our heathy matar paratha. Peanut oil has the highest amount of MUFA (around 49%) amongst all the other remaining common cooking oils. The remaining 51% is PUFA and SFA. Most households in western India use peanut oil as a cooking medium. If you want an option, then you can use ghee which is very healthy. We have used low fat curds in this green pea paratha and suggested the usage of peanut oil as it has higher MUFA than other vegetable oils. So enjoy this matar paratha for weight loss and serve with low fat curds. Learn to make matar paratha | Punjabi matar ka paratha | green pea paratha | heathy matar paratha for weight loss | with detailed step by step photos below. | [To make matar paratha, purée the green peas into a smooth paste in a blender., Combine all the ingredients and knead into a soft dough using enough water., Divide the dough into 5 equal portions, Roll out each portion into a 125 mm. (5") diameter circle with the help of a little flour to roll the paratha., Cook each matar paratha on a non-stick pan until both sides are golden brown, using ½ tsp of oil., Serve the matar paratha hot.] | [Energy, 67 cal, Protein, 2.7 g, Carbohydrates, 11.8 g, Fiber, 2.8 g, Fat, 1.3 g, Cholesterol, 0 mg, Sodium, 5.2 mg] | matar-paratha-matar-ka-paratha-for-weight-loss-4251r |
| rcp41351 | Matar Pulao, Green Pea Pulao | Lunch | NA | [green peas, long grained rice (basmati), ghee, cloves (laung / lavang), cinnamon (dalchini), cardamoms (elaichi), star anise (chakri phool), sliced onions, salt] | 10 mins | 20 mins | [Punjabi Pulao | Punjabi Rice, Biryani, Pulaos, Raksha - Bandhan, Indian Party, Pressure Cooker, Quick Pressure Cooker, Lunch Pulao Rice] | 4Makes 4 servings | Punjabi | matar pulao recipe | green pea pulao | matar pulao in pressure cooker | with 20 amazing images. Quick and easy but enchanting, the matar pulao is a timeless classic of North Indian cuisine. The rich taste of ghee and the mind-blowing aroma of whole spices makes this dish of matar pulao a really mouth-watering one, so good that you can just have it plain without any accompaniments. This green pea pulao is super quick and easy to make as we have made it in a pressure cooker and hence called matar pulao in pressure cooker. This is a one-pot meal dish, it is a go to matar pulao recipe for long lazy and tiring days! Have green pea pulao along with dal, kadhi or any raita, trust me its tummy filling. Also, you can add fried potato or paneer pieces to make it even tastier!! You can also carry green pea pulao along to work or use it as a tiffin treart for your kids! Make green pea pulao satiating for your kids by grating cheese over it! Notes on matar pulao recipe. 1. Choose a good quality, aged rice to get perfectly cooked rice. 2. Wash long-grained rice (basmati) under running water or in a bowl 2-3 times until the water runs clear and transfer to a deep bowl. Washing helps to remove the extra starch from the rice. 3. Soak the rice in enough water in a deep bowl for 30 minutes. Soaking is very important as it reduced the cooking time of rice. The rice grain will absorb moisture and you’ll be less likely to have broken grain while cooking. 4. Mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. After 2 whistles, you can decide if it requires more or less time as the number of whistles depends on the flame and the litre of the pressure cooker. However, matar pulao's suave taste makes it a good accompaniment for any subzi or raita. Don’t miss out on making this matar pulao when green peas are in season! You can also try other wonderful green pea based creations like Fresh Green Pea Soup and Vatana ni Kachori. Learn to make matar pulao recipe | green pea pulao | matar pulao in pressure cooker | with detailed step by step recipe photos below. | [To make matar pulao in pressure cooker, soak the rice in enough water in a deep bowl for 30 minutes, drain and keep aside., Heat the ghee in a pressure cooker, add the cloves, cinnamon, cardamom, star anise and onions and sauté on a medium flame for 8 minutes., Add the rice an sauté on a medium flame for 2 minutes., Add the green peas and sauté on a medium flame for 1 minute., Add salt and 1½ cups of hot water, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Serve the matar pulao hot.] | [Energy, 268 cal, Protein, 5 g, Carbohydrates, 39.5 g, Fiber, 4.1 g, Fat, 10 g, Cholesterol, 0 mg, Sodium, 4.8 mg] | matar-pulao-green-pea-pulao-41351r |
| rcp42577 | Matar Puri, Green Pea Puri | Snacks | Veg | [whole wheat flour (gehun ka atta), green peas, ginger (adrak), turmeric powder (haldi), chilli powder, chopped coriander (dhania), semolina (rava / sooji), oil, salt, oil] | 10 mins | 20 mins | [Quick breakfast, Indian Snacks for Entertaining, Evening Tea Snacks, One Dish Vegetarian Meals, Puris, Indian Party, High Tea Party] | 20Makes 20 puris | Indian | matar puri recipe | matar ki masala puri | green peas masala puri | with 19 amazing image. mtar puri is a simple and easy dish being very versatile as it can be had any time of the day, be it breakfast, lunch or dinner. Learn how to make matar puri recipe | matar ki masala puri | green peas masala puri | masala green pea puri is a scrumptious variant to the regular puri with the subtle taste of green pea and a touch of spices, it can be enjoyed as a snack or a meal. Although it tastes good by itself, with the spicy note of green chilli, the peppy aroma of coriander and a dash of spice powders, matar ki masala puri tastes even better when served with hot and tasty aloo subzi. It has the added goodness of peas and does not take too much time to prepare. green peas masala puri recipe is quite simple but tastes very special, which makes it a top priority must-try for the next weekend! Tips to make matar puri recipe : 1. Make sure you use fresh green peas paste to make this recipe. 2. Deep fry the puris on high flame while pressing them downwards so that they fluff up. 3. These matar puri are best served hot with raita and pickle. Enjoy matar puri recipe | matar ki masala puri | green peas masala puri | with detailed step by step photos. | [To make matar puri, blend 1 cup of fresh green peas with 3 tbsp of water to make fresh green peas paste., Combine all the ingredients in a deep bowl and knead into a semi-soft dough using ¼ cup of water., Divide the dough into 20 equal portions., Roll out a portion of the dough into a 100 mm. (4’) diameter circle without using any flour for rolling, on a greased rolling board and pin., Heat the oil in a deep non-stick pan and deep-fry a few puris at a time on a medium flame, till they turn golden in colour from all the sides. Drain on an absorbent paper., Serve matar puri immediately with pickle or raita of your choice.] | [Energy, 81 cal, Protein, 1.2 g, Carbohydrates, 6.2 g, Fiber, 1.1 g, Fat, 5.9 g, Cholesterol, 0 mg, Sodium, 2 mg] | matar-puri-green-pea-puri-42577r |
| rcp42003 | Matarsutir Kochuri, Healthy Bengali Snack | Snacks | NA | [whole wheat flour (gehun ka atta), jowar (white millet) flour, oil, salt, nigella seeds (kalonji), green peas, aniseeds (vilayati saunf), nigella seeds (kalonji), black peppercorns (kalimirch), salt, sugar, oil, oil, green chutney] | 10 mins | 3 mins | [Bengali Snacks, Indian Snacks for Entertaining, Baked Snacks, Diwali, Diwali Snacks, Oven, Fatty Liver Diet] | 14Makes 14 kochuris | Bengali | A delicacy from the kitchens of Bengal, this kochuri is made using a dough of two flours with a green peas filling. The flavours of aniseeds, kalonji and pepper mingle together in the stuffing to create a truly zesty bite! This is a filling snack, with the goodness of whole wheat and jowar flours, not to forget the nutrition boost from green peas. As we have baked the Matarsutir Kochuri rather than deep-frying, the calorie-count is also absolutely under control. You can also try other healthy baked snacks like Baked Samosa with Mixed Sprouts or Tandoori Paneer Calzone . | [Combine all the ingredients in a deep bowl and knead well into a semi-stiff dough, using enough water. Cover with a lid and keep aside for 10 minutes., Combine all the ingredients, except the oil, and blend in a mixer to a smooth paste, without using water., Heat the oil in a broad non-stick pan, add the prepared green pea paste and sauté on a medium flame for 2 to 3 minutes. Keep aside., Divide the filling into 14 equal portions and keep aside., Divide the dough into 14 equal portions and keep aside., Roll out a portion of the dough into a 75 mm. (3”) diameter thin circle without using any flour for rolling., Place a portion of the stuffing in the centre. Bring together all the edges in the centre, seal them tightly and flatten it slightly., Repeat with the remaining dough and filling to make 13 more kochuris., Brush each kochuri with little oil and arrange on a greased baking tray., Bake in a pre-heated oven at 200°c (400°f) for 15 minutes, turn them over and again bake for 15 minutes., Cool slightly and serve immediately with green chutney.] | [Energy, 50 cal, Protein, 1.7 g, Carbohydrates, 8 g, Fiber, 1.2 g, Fat, 1.2 g, Cholesterol, 0 mg, Sodium, 2.3 mg] | matarsutir-kochuri-healthy-bengali-snack-42003r |
| rcp38908 | Matha Chi Bhaji | NA | Veg | [chopped amaranth leaves (chawli bhaji), oil, mustard seeds ( rai / sarson), asafoetida (hing), turmeric powder (haldi), chilli powder, garlic (lehsun) paste, chopped onions, sprouted moong (whole green gram), sugar, salt, chopped coriander (dhania)] | 20 mins | 25 mins | [Maharashtrian Bhaji, Leafy Vegetable Sabzis, Traditional Indian Sabzis, Kadai Veg] | 4Makes 4 servings | Maharashtrian | A tasty subzi loaded with iron and proteins, the matha chi bhaji is typical homely fare as the sprouts and amaranth are cooked with common ingredients in a very simple fashion, which retains the flavour and nutrients. It is something you can have everyday, for its simplicity, utility and memorable taste! | [Heat the oil in a kadhai and add the mustard seeds., When the seeds crackle, add the asafoetida, turmeric powder, chilli powder and garlic paste and sauté on a medium flame for 1 minute., Add the onions and sauté on a medium flame for another 2 minutes or till the onions are soft., Add the amaranth leaves, sprouted moong and sauté on a medium flame for 2 minutes., Add 2 cups of water, sugar and salt and mix well. Cover and cook on a slow flame for 15 to 20 minutes or till the sprouted moong are cooked, while stirring occasionally in between to avoid the vegetable from sticking at the bottom of the pan., Serve immediately garnished with coriander.] | [Energy, 125 cal, Protein, 8.1 g, Carbohydrates, 17 g, Fiber, 6.8 g, Fat, 2.7 g, Cholesterol, 0 mg, Sodium, 239.7 mg] | matha-chi-bhaji-38908r |
| rcp41005 | Matki and Jowar Paratha | BreakFast | Veg | [boiled and coarsely crushed matki (moath beans), jowar (white millet) flour, whole wheat flour (gehun ka atta), chilli powder, turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, chopped coriander (dhania), oil, salt, whole wheat flour (gehun ka atta), oil] | 10 mins | 20 mins | [Indian Veg Recipes, Parathas, Tava, Magnesium Rich, Pregnancy Iron Rich Indian Foods, Pregnancy Recipes to overcome heartburn, Pregnancy Breakfast] | 8Makes 8 parathas | Indian | This fabulous Matki and Jowar Paratha is very effective in recharging your iron levels during pregnancy. Boiled and crushed matki is mixed with a dough of whole wheat flour and jowar flour to make these luscious parathas. The addition of boiled matki makes these parathas quite soft and flavourful, so just a dash of common spice powders is enough to perk up the taste further. Going slow on the spices also helps to avoid acidity, which is common during pregnancy. This satiating paratha is a wonderful way of including iron-rich ingredients like jowar and matki in your diet. Relish it hot and fresh with dal . | [Combine all the ingredients in a deep bowl, mix well and knead into a semi-soft dough using enough water., Divide the dough into 8 equal portions., Roll a portion of the dough into 150 mm. (6”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook, using ¼ tsp of oil, till golden brown spots appear on both the sides., Repeat steps 3 and 4 to make 7 more parathas., Serve hot.] | [Energy, 66 cal, Protein, 1.6 g, Carbohydrates, 10.4 g, Fiber, 1.6 g, Fat, 2.2 g, Cholesterol, 0 mg, Sodium, 2.5 mg] | matki-and-jowar-paratha-41005r |
| rcp4371 | Matki Aur Palak ki Curry | NA | NA | [sprouted matki (moath beans), chopped spinach (palak), oil, mustard seeds ( rai / sarson), chopped garlic (lehsun), curry leaves (kadi patta), chopped tomatoes, salt, grated coconut, coriander (dhania) seeds, cumin seeds (jeera), fenugreek (methi) seeds, whole dry kashmiri red chillies, garlic clove, turmeric powder (haldi), rice roti] | 15 mins | 18 mins | [South Indian Curries / Sabzis, Sabzis with Gravies, Subzis with Beans or Sprouts, Magnesium Rich, Foods Rich in Vitamin B2 Riboflavin, B Vitamins, Iron Rich Sabzis | Iron Rich Dals |] | 4Makes 4 servings (4 serving ) | South Indian | This reverberating combo of sprouted matki and spinach is sure to put the smile back on your face. The Matki Aur Palak ki Curry derives its intense flavour from tangy tomatoes and a paste of coconut, spices and seeds. A traditional south Indian tempering boosts the aroma and adds to the flavour of this delicious curry, which tastes great with rice as well as rotis. | [Heat the oil in a deep non-stick pan, add the mustard seeds, garlic and curry leaves and sauté on a medium flame for a few seconds., Add the prepared paste and sauté on a medium flame for 1 to 2 minutes., Add the tomatoes, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the matki and salt and mix well., Add 1½ cups of water and mix well. Cover with a lid and cook on medium flame for 10 to 12 minutes, while stirring occasionally., Add the spinach, mix well and cook on a medium flame for 1 to 2 minute, while stirring occasionally., Serve hot with rice or roti.] | [Energy, 193 cal, Protein, 9.6 g, Carbohydrates, 22.8 g, Fiber, 3.7 g, Fat, 7 g, Cholesterol, 0 mg, Sodium, 34.4 mg] | matki-aur-palak-ki-curry-4371r |
| rcp33250 | Matki Pulao, Protein Rich Recipe | Dinner | Veg | [boiled sprouted matki (moath beans), soaked and cooked brown rice, coconut oil oil, cumin seeds (jeera), asafoetida (hing), chopped green chillies, grated ginger (adrak), chopped spring onions whites, chopped capsicum, turmeric powder (haldi), chilli powder, coriander (dhania) powder, biryani masala, chopped spring onion greens, salt] | 15 mins | 8 mins | [Maharashtrian Bhaat (Rice), Quick Vegetarian Rice, khichdi Recipes, High Protein Rice, Pulao & Biryani, High Fiber Lunch, Lunch Pulao Rice, Biryani Recipes for Indian Dinner, Rice Pulao] | 3Makes 3 servings | Maharashtrian | matki pulao recipe | brown rice moath beans pulav | healthy sprouted matki rice | with 30 amazing images. matki pulao recipe is a healthy protein rich Indian pulao. Learn how to make healthy sprouted matki rice. matki pulao, an Indian rice dish, is a perfect main course for busy days when you don't have time to cook elaborate meals. To make matki pulao, heat oil in a large non-stick pan. Add the spices and cook until fragrant. Add the spring onions and capsicum and cook until softened. Add the cooked brown rice and matki and stir-fry for 2 minutes. Serve hot. The whole spices give this matki pulao a fantastic aroma and flavour, which makes it unnecessary to prepare an elaborate accompaniment. healthy matki pulao has other benefits too! Matki sprouts abound in fibre and thus form an ideal choice for weight watchers, diabetes, heart disease etc. The process of sprouting increases the protein count of matki by 30%. A small portion of this sprouted matki rice can be enjoyed by heart patients, diabetics and weight-watchers occasionally. Try to accompany it with a bowl of soup and salad to keep the carbs balanced. Just a cup of chilled curds is enough to round off this tasty one-pot meal of brown rice matki pulao. Moreover, matki are easier to digest. Pro tips for brown rice matki pulao. 1. Consider using coconut oil instead of processed seed oils for a healthier diet. 2. Brown rice is a good source of fibre that reduces high cholesterol levels and prevents atherosclerosis. The mangnesium in brown rice proves to be effective in relaxing your blood vessels and thus regulates the action of your heart. 3. Add salt to taste. People with high blood pressure should limit their salt intake or avoid salt altogether. Enjoy matki pulao recipe | brown rice moath beans pulav | healthy sprouted matki rice | with step by step photos. | [To make matki pulao heat the oil in a broad non-stick pan and add the cumin seeds., When the cumin seeds crackle, add asafoetida, green chillies and ginger and sauté on a medium flame for a few seconds., Add the spring onion whites and sauté on a medium flame for 2 to 3 minutes or till they turn translucent., Add the capsicum and sauté on a medium flame for 30 to 40 seconds., Add the turmeric powder, chilli powder, coriander powder and biryani masala and sauté on a medium flame for a few seconds., Add the matki sprouts, brown rice, salt and again sauté on a medium flame for 2 minutes., Add spring onion greens and mix well., Serve the matki pulao hot.] | [Energy, 272 cal, Protein, 9 g, Carbohydrates, 44.5 g, Fiber, 3.2 g, Fat, 6.4 g, Cholesterol, 0 mg, Sodium, 9.7 mg] | matki-pulao-protein-rich-recipe-33250r |
| rcp41565 | Matki Sabzi | NA | NA | [boiled sprouted matki (moath beans), oil, mustard seeds ( rai / sarson), asafoetida (hing), chilli powder, turmeric powder (haldi), coriander (dhania) powder, salt, sugar, chopped coriander (dhania), lemon juice, phulkas] | 15 mins | 3 mins | [Healthy Indian Recipes, Gujarati Shaak Sabzi, Quick Sabzis, Sukhi Sabzis, Traditional Indian Sabzis, Non-stick Pan, Diabetic recipes] | 4Makes 4 servings | Gujarati | matki sabzi recipe | Gujarati dry matki sabzi | sprouted matki ki sabzi | matki sabzi | with 30 amazing images. A homely and satiating matki sabzi recipe that is much-loved by the Gujaratis. This sprouted matki ki sabzi is a dry preparation that is usually served with phulkas and Kadhi. Learn how to make matki sabzi in a step-by-step fashion. It is extremely easy to make Gujarati dry matki sabzi. First sprout the moath beans and then boil them. Further make use of very simple, common ingredients like mustard seeds, asafoetida, turmeric powder, etc., to get a rich and lingering flavour. A squeeze of lime exalts the other flavours and adds a touch of tang too. Use of sugar is elemental when Gujarati food is cooked, but you can avoid it to go slightly healthy. The matki sprouts used in sprouted matki ki sabzi are a good source of protein, iron, magnesium, potassium, phosphorus and fibre too. The help boost metabolism and give a feeling of satiety. Moreover the process of sprouting makes digestion easier and further increase their nutrient count as well. Read in detail about the benefits of sprouts. You can have the sprouted matki ki sabzi for lunch or dinner, or enjoy it with khakhra as a quick but filling snack. However if you have flatulence frequently, prefer eating this matki sabzi in the morning so there is enough time for digestion to complete. Enjoy matki sabzi recipe | Gujarati dry matki sabzi | sprouted matki ki sabzi | matki sabzi | with step by step photos. | [To make matki sabzi, heat the oil in a deep non-stick pan, add the mustard seeds and asafoetida and sauté on a medium flame for few seconds., Add the matki, chilli powder, turmeric powder, coriander powder, salt and sugar, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the coriander and mix well., Switch off the flame, add the lemon juice and mix well., Serve the matki sabzi hot with phulkas.] | [Energy, 205 cal, Protein, 12.6 g, Carbohydrates, 31.7 g, Fiber, 2.5 g, Fat, 3.1 g, Cholesterol, 0 mg, Sodium, 16.6 mg] | matki-sabzi-41565r |
| rcp42460 | Matki Salad, Healthy Moath Bean Salad | NA | NA | [boiled matki (moth beans), shredded red cabbage, grated carrot, chopped onions, chilli powder, cumin seeds (jeera) powder, chopped coriander (dhania), lemon juice, salt] | 20 mins | 0 mins | [Wholesome Salads (Salads that make a meal), Healthy Indian Salads, Iron Rich Indian recipes, Low Cholesterol, Healthy Indian Acidity recipes, High Fiber, Diabetic Salads] | 4Makes 4 servings | Indian | matki salad recipe | healthy sprouts salad | easy sprouts salad | how to make healthy moth bean salad recipe | with 33 amazing images. Nutritious matki beans join hands with a couple of crunchy and colourful veggies to make a scrumptious matki salad. Simple spices add to the flavour of this healthy sprouts salad, while tangy lemon juice works its magic. Learn how to make healthy moth bean salad recipe. For matki salad recipe, firstly learn the art of sprouting and boiling matki perfectly. Then add in all the veggies like carrots, red cabbage and onions along with spices like chilli powder, jeera powder and salt. Lastly do not forget to add lemon juice before you toss the salad. Like all salads this is best enjoyed immediately while the veggies are fresh and crunchy. This easy sprouts salad abounds in protein, iron, potassium, fibre, vitamin A and vitamin C. Protein and fiber will aid in weight loss while the iron will help keep anemia at bay. The vitamins will together help reduce the inflammation in the body and ward off free radicals from the body. They will also build your body’s defense against various diseases. In all this healthy sprouts salad is a welcome addition for most of us – whether you are a healthy individual or suffering from heart disease, obesity, diabetes, hypertension or PCOS. Senior citizens can over cook the matki and reap its benefits as well. Relish this matki salad for lunch, dinner or as a nourishing in-between snack. Enjoy matki salad recipe | healthy sprouts salad | easy sprouts salad | how to make healthy moth bean salad recipe | with step by step photos. | [Combine all the ingredients in a deep bowl and toss well., Serve the matki salad immediately.] | [Energy, 133 cal, Protein, 8.9 g, Carbohydrates, 23.3 g, Fiber, 2.6 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 15.6 mg] | matki-salad-healthy-moath-bean-salad-42460r |
| rcp2062 | Mawa Anjeer Barfi, Khoya Anjeer Barfi | NA | NA | [grated low fat mawa (khoya), chopped dried figs (anjeer), sugar, ghee, cardamom (elaichi) powder, chopped mixed nuts, ghee] | 5 mins | 9 mins | [Dry Fruit Flavours, Barfi Recipes, Diwali, Holi recipes, Ganesh Chaturthi, Diwali Sweets Mithai, Birthday Party Sweets] | 9Makes 9 pieces | NA | Exotic though it sounds, and royal though it tastes, the Mawa Anjeer Barfi is really an epitome of convenience! Made with mixed nuts, dried figs and crumbled mawa, this delicacy can be prepared in minutes. You just need to provide a few hours for the sweet to set, that’s all! So, take out the pans and ladles, and whip up this delightful barfi in minutes. Lose yourself in its lingering taste and luxurious texture! | [Combine the dried figs, sugar and ½ cup of water in a broad non-stick pan, mix well and cook on a medium flame for 3 to 4 minutes or till all the water evaporates, while stirring occasionally., Add the mawa, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Add the ghee and cardamom powder, mix well and cook on a medium flame for another 2 minutes or till the mixture turns light brown in colour, while stirring continuously., Add the mixed nuts, mix well and cook on a medium flame for 1 more minute, while stirring continuously., Transfer the mixture in a 150 mm. (6?) diameter greased plate and flatten it evenly using the back of a spoon. Keep aside at room temperature for 2 hours or till it sets., Cut into 9 equal square pieces., Serve immediately or store refrigerated in an air-tight container.] | [Energy, 152 cal, Protein, 4.2 g, Carbohydrates, 15.1 g, Fiber, 1.1 g, Fat, 8.7 g, Cholesterol, 0 mg, Sodium, 1.1 mg] | mawa-anjeer-barfi--khoya-anjeer-barfi-2062r |
| rcp2056 | Mawa Dry Fruit Barfi, Khoya Barfi | NA | NA | [crumbled mawa (khoya), sugar, chopped mixed nuts, cardamom (elaichi) powder, nutmeg (jaiphal) powder] | 10 mins | 5 mins | [Punjabi Sweets, Dry Fruit Flavours, Barfi Recipes, Sankashti Chaturthi Recipes, Diwali, Raksha - Bandhan, Mahashivaratri] | 9Makes 9 pieces (9 piece ) | Punjabi | mawa dry fruit barfi recipe | khoya dry fruit barfi | mava dry fruit burfi | Indian mawa barfi | with 13 amazing images. mawa dry fruit barfi recipe | khoya dry fruit barfi | mava dry fruit burfi | Indian mawa barfi is a rich desi Indian mithai. Learn how to make khoya dry fruit barfi. To make mawa dry fruit barfi, combine the mava and sugar in a deep non-stick kadhai, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Switch off the flame, add the mixed nuts, cardamom powder and nutmeg powder and mix well. Transfer the mixture into a greased aluminium tin and keep aside to cool for 5 hours. Cut the dry fruit barfi into 9 pieces and serve immediately. Khoya-based barfis are a delight to savour, because they have a rich milky flavour and amazing melt-in-the-mouth texture. This particular mawa dry fruit burfi recipe is all the more special, because it also includes loads of dry fruits and nuts along with delicate spices too! You will relish the traditional flavour and luxuriant mouth-feel of this special Indian mawa barfi, and not only love its sweetness but also enjoy the fact that it is quite easy to make. Mawa that is perfectly crumbly in texture is crucial to make this Indian mawa barfi. While it is easily available in the market, we suggest you make mawa at home when you have enough time on hand. Make it advance and store it in the freezer. It stays fresh upto a month. Besides barfi we have a collection of traditional Indian mithai recipes, to name a few popular ones, like Ghevar Doodh Paak, Mohanthal, Coconut and Rava Ladoo and Petha. Tips for mawa dry fruit barfi. 1. Prefer a kadhai to make this barfi as it is easy to cook the mawa mixture. 2. Remember to grease the tin with little ghee before transferring the mixture into it. This helps in preventing the mixture from sticking to the tin and also makes demoulding of the pieces easier after cooling. 3. Ensure to keep the barfi in the tin aside for 5 hours. This will help the mixture to set and you will be able to cut it into pieces then. Enjoy mawa dry fruit barfi recipe | khoya dry fruit barfi | mava dry fruit burfi | Indian mawa barfi | with step by step photos. | [To make the mawa dry fruit barfi, combine the mawa and sugar in a deep non-stick kadhai, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Switch off the flame, add the mixed nuts, cardamom powder and nutmeg powder and mix well., Transfer the mixture into a greased 100mm. X 100mm. (4"x 4") aluminium tin and keep aside to cool for 5 hours., Cut the mawa dry fruit barfi into 9 equal square pieces and serve immediately.] | [Energy, 177 cal, Protein, 6 g, Carbohydrates, 17.2 g, Fiber, 0.1 g, Fat, 9.3 g, Cholesterol, 0 mg, Sodium, 0 mg] | mawa-dry-fruit-barfi-khoya-barfi-2056r |
| rcp22205 | Mawa Matar , Low Fat Khoya Mutter | NA | Veg | [cornflour, low fat milk, lemon juice, asafoetida (hing), green chillies , slit, coriander (dhania) powder, ginger-garlic (adrak-lehsun) paste, garam masala, boiled fresh green peas, salt, chopped coriander (dhania)] | 10 mins | 25 mins | [Sabzis with Gravies, Non-stick Pan, Non Stick Kadai Veg, Healthy Sabzis with Gravies, Zero Oil Subzis] | 4Makes 4 serving | NA | Mawa (khoya) is extremely high in calories and fat, enough to scare the weight-watchers! Here I use low-calorie mawa, which I made by adding some lime juice to low fat milk to get the actual grainy texture. Milk enhances the nutritive value of this subzi by providing protein and calcium. Try your own variations of this recipe by using other vegetables in place of green peas. Serve with Garlic Roti and Beetroot, Cucumber and Tomato Raita . | [Dissolve the cornflour in ¼ cup of milk and keep aside., Boil the remaining milk in a non-stick pan., Reduce the flame, add the lemon juice and heat till the milk starts curdling., Add the cornflour and milk mixture and continue cooking on a low flame, while stirring continuously, till all the water dries up and the colour changes to light brown. Keep aside., Heat a non-stick kadhai on a medium flame and when hot, add the asafoetida, green chillies, coriander powder, ginger-garlic paste and garam masala., Dry roast for about a minute. Sprinkle a little water if the mixture starts burning., Add the green peas, mawa, salt and 2 tablespoons of water and cook for few minutes., Serve hot garnished with coriander.] | [Energy, 103 cal, Protein, 8.6 g, Carbohydrates, 16.7 g, Fiber, 6.2 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 56.4 mg] | mawa-matar--low-fat-khoya-mutter-22205r |
| rcp22514 | Mawa Mutter, Quick Khoya Mutter | NA | NA | [boiled green peas, grated low fat mawa (khoya), chopped tomatoes, cloves (laung / lavang), asafoetida (hing), coriander (dhania) powder, cumin seeds (jeera) powder, chilli powder, chopped green chillies, dried ginger (soonth) powder, sugar, tomato puree, oil, salt] | 5 mins | 4.5 mins | [Microwave Subzi, Microwave, Microwave] | 2Makes 2 servings | NA | Mutter comes together with mawa in this truly royal recipe. Cooked in a blend of carefully chosen spices, this is certainly a meal fit for a king… the food of the maharajas cooked in the Microwave ! | [Combine the oil, cloves and asafoetida in a microwave-proof bowl, cover with a lid and microwave on high for ½ minute., Add the mava and microwave on high for 1 minute., Add the coriander powder, cumin powder, chilli powder, green chillies, dry ginger powder, salt and 1 tablespoon water, mix well and microwave on high for 1 minute., Add the sugar, tomato purée, green peas and tomatoes and mix well. Microwave on high for 2 minutes., Serve hot.] | [Energy, 261 cal, Protein, 11.4 g, Carbohydrates, 21.3 g, Fiber, 5.2 g, Fat, 14.5 g, Cholesterol, 0 mg, Vitamin A, 287.9 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.2 mg, Vitamin B3, 0.3 mg, Vitamin C, 18.1 mg, Folic Acid, 17.2 mcg, Calcium, 374.6 mg, Iron, 1.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 9.4 mg, Potassium, 102.1 mg, Zinc, 0 mg] | mawa-mutter--quick-khoya-mutter-22514r |
| rcp41340 | Mayo Veg Curd Sandwich | BreakFast | NA | [bread, butter, mayonnaise, curd (dahi), shredded red cabbage, capsicum slices, sliced onions, garlic (lehsun) paste, tomato ketchup, red chilli sauce, tabasco sauce, salt] | 15 mins | 0 mins | [Breakfast Sandwiches, Sandwich Recipes, Father's Day, Kitty Party Sandwiches] | 3Makes 3 sandwiches | NA | veg curd sandwich recipe | veg curd sandwich with mayo | with 14 amazing images. A filling sandwich with a refreshing flavour, the Mayo Veg Curd Sandwich is the perfect snack to have on a summer's day! Loads of veggies give veg curd sandwich a fabulous texture, which is crunchy and juicy, while mayonnaise and curds give it an awesome creaminess. An array of sauces elevate the flavour from superb to fabulous, making this veg curd sandwich a real must-try option. Notes on curd sandwich recipe. 1. Curd provides a rich and creamy mouthfeel to the mayo curd sandwich. Make use of fresh curd. You can also try other cold sandwiches like Paneer and Dill Sandwich and Russian Salad Sandwich. See detailed step by step photos and video of veg curd sandwich recipe | veg curd sandwich with mayo | below. | [To make mayo veg curd sandwich, divide the stuffing into 3 equal portions and keep aside., Place a bread slice on a clean, dry surface with the buttered side facing upwards., Spread a portion of the stuffing evenly on it and sandwich it using another bread slice with the buttered side facing downwards., Cut the mayo veg curd sandwich diagonally into 2 equal pieces., Repeat steps 2 to 4 to make 2 more mayo veg curd sandwiches., Serve the mayo veg curd sandwich immediately.] | [Not Given] | mayo-veg-curd-sandwich-41340r |
| rcp336 | Mayonnaise and Cheese Dressing | NA | Veg | [mayonnaise, grated processed cheese, fresh cream, freshly ground black pepper (kalimirch), salt] | 5 mins | 0 mins | [Indian Salad Dressings, different kinds of Indian chutney, Indian Dips / Sauces, No Cooking Veg Indian, Barbeque Party Indian Recipes, Western Party, Cocktail Party] | Makes 0.5 servings | Indian | For those who love creamy, cheesy stuff, here is a treat beyond comparison! The Mayonnaise and Cheese Dressing combines the best of both worlds, giving you a cheesy, creamy and peppy dressing, which can be tossed into a salad or served as a dip. Bring out a bowl of your favourite Jar Snacks like chips or a dishful of crunchy veggies and enjoy this delectable dressing. | [Combine all the ingredients in a mixer and blend till smooth., Serve immediately or store in an air-tight in the refrigerator and use within 24 hours.] | [Energy, 769 cal, Protein, 6.9 g, Carbohydrates, 54.3 g, Fiber, 0 g, Fat, 66.6 g, Cholesterol, 20 mg, Sodium, 1368.5 mg] | mayonnaise-and-cheese-dressing-336r |
| rcp333 | Mayonnaise Curry Sauce For Salads | NA | Veg | [mayonnaise, curry powder, salt] | 2 mins | 0 mins | [Indian Salad Dressings, Indian Dips / Sauces, No Cooking Veg Indian, Quick Indian Dips, Gravies & Sauces] | 1Makes 0.75 cup (11 tbsp ) | Indian | When you wish to make a salad that is rich in texture and flavour, with a desi touch too, you should toss it with this special Mayonnaise Curry Sauce. While the mayonnaise imparts a deliciously creamy texture to the sauce, curry powder gives it a unique flavour, all of which will make your salad a sure-shot winner! You can make a batch of this Mayonnaise Curry Sauce for Salads and keep it in the fridge for two days in an airtight container. In fact, Mayonnaise Curry Sauce is also nice as a spread for Sandwiches and Burgers and as a dip with a platter of chips like Nacho Chips , Potato Chips and Lavash . | [Combine all the ingredients in a mixer and blend till smooth., Refrigerate and use as required.] | [Energy, 83 cal, Protein, 0.2 g, Carbohydrates, 7.1 g, Fiber, 0 g, Fat, 7.1 g, Cholesterol, 0 mg, Sodium, 151.2 mg] | mayonnaise-curry-sauce-for-salads-333r |
| rcp4916 | Mediterranean Crostini ( Microwave Recipes) | NA | NA | [baguette, sliced black olives, grated processed cheese, butter, tomatoes, chopped basil, chopped garlic (lehsun), olive oil, salt, freshly ground black pepper powder] | 5 mins | 30 mins | [Italian Starters, Italian Breads, Indian Cheese Recipes] | 6Makes 6 crostinis | Indian | This delicious olive, cheese and tomato topped bread is perfect for parties, buffets and makes a welcome appetizer. It also makes a perfect accompaniment to pasta, soup or any other continental main course. | [Butter the bread slices. Top each slice with 2 slices of the marinated tomatoes., Sprinkle with the olives and cheese and microwave on high for 30 seconds., Serve hot.] | [Energy, 109 cal, Protein, 3.5 g, Carbohydrates, 13.8 g, Fiber, 2.9 g, Fat, 4.4 g, Cholesterol, 0 mg, Vitamin A, 644.8 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.9 mg, Vitamin C, 43.2 mg, Folic Acid, 48 mcg, Calcium, 105.6 mg, Iron, 1.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 38.1 mg, Potassium, 247.8 mg, Zinc, 0.1 mg] | mediterranean-crostini--microwave-recipes-4916r |
| rcp1818 | Mediterranean Pizza, Lebanese Pizza | Dinner | NA | [boiled kabuli chana (white chick peas), curds (dahi), olive oil, chilli garlic paste, salt, pita bread, red yellow green, sliced onions, paneer (cottage cheese), grated processed cheese, sliced black olives, dry red chilli flakes (paprika), dried oregano] | 15 mins | 0 mins | [Lebanese Breads, different types of pizza, One Meal Dinner, Indian Birthday Party, High Tea Party, Western Party, Oven] | 2Makes 2 pizzas | Indian | A very unusual pizza made with Pita bread as its base, the Mediterranean Pizza replaces pizza sauce with a luscious and pungent chilli garlic hummus. The strong flavour of garlic and the earthy flavour of kabuli chana act as a wonderful base for typical pizza toppings like olives, capsicum, onions and cottage cheese. A dash of herbs, common seasonings like chilli flakes, and of course a garnish of cheese before baking complete the pizza effect. An innovative and off-beat treat that you are sure to love, the Mediterranean Pizza will also earn you your guests’ applause! Try other Lebanese recipes like Orange Sesame Tabbouleh and Fattoush . | [Combine all the ingredients in a mixer along with ¼ cup of water and blend till smooth. Keep aside., Place 2 pita breads on a clean, dry surface, spread half of the hummus on each pita bread., Put half the coloured capsicum, half the onions and sprinkle little chilli flakes and oregano evenly over each pita bread., Put 1 tbsp of paneer, 2 tbsp of cheese, 5 olives and finally sprinkle chilli flakes and oregano evenly over each pita bread., Bake them in a pre-heated oven at 200°c (400°f) for 15 minutes., Cut into small pieces and serve immediately.] | [Energy, 256 cal, Protein, 10 g, Carbohydrates, 16.2 g, Fiber, 6 g, Fat, 16.4 g, Cholesterol, 0 mg, Vitamin A, 241.6 mcg, Vitamin B1, 0 mg, Vitamin B2, -0.1 mg, Vitamin B3, 0.5 mg, Vitamin C, 10.1 mg, Folic Acid, 39.4 mcg, Calcium, 267.2 mg, Iron, 1.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 3.2 mg, Potassium, 23 mg, Zinc, 0.6 mg] | mediterranean-pizza-lebanese-pizza-1818r |
| rcp32683 | Medu Vada ( South Indian Recipe) | Snacks | NA | [urad dal (split black lentils), chopped green chillies, peppercorns (kalimirch), curry leaves (kadi patta), chopped ginger (adrak), salt, chopped onions, oil, sambhar, coconut chutney] | 5 mins | 15 mins | [South Indian Evening Snacks, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Raksha - Bandhan] | 14Makes 14 medu vadas. (14 medu vada ) | South Indian | medu vada | south indian medu vada | urad dal vada | garelu vada | uzhunnu vada | with 20 amazing images. To make medu vada, urad dal is soaked, drained and then spices added and blended to make a smooth batter. Then small portions of urad dal vada is then deep fried. Most South Indians consider breakfast incomplete without Medu Vada. Whether they have Idli, dosa, pongal or upma, they like to add a crispy, tasty and protein-rich urad dal vada to the platter. In fact, when you have breakfast in a South Indian restaurant, even in the remote villages, you will be fascinated to see the waiter reel out the list of breakfast combos, almost all of them featuring vada! Serving them fresh with Sambhar and coconut chutney however is doubly delightful. Enjoy how to make medu vada | south indian medu vada | urad dal vada | garelu vada | uzhunnu vada recipe with detailed step by step photos and video below. | [To make medu vada, clean, wash and soak the urad dal in enough water for atleast 2 hours., Drain, add the green chillies, pepper, curry leaves and ginger and blend in a mixer to a smooth batter, adding approx. ½ cup water., Immerse both your hands in a bowlful of water and wet your hands well., Add the onions and salt and mix well and divide the mixture into 14 equal portions. Keep aside., Take a portion of the batter and place it in a palm and lightly flatten it., Using your index finger of the other hand make a hole in the centre of the vada., Transfer the vada on the fingers of the other hand and carefully slide it in hot oil., Deep-fry on a medium flame till it turns golden brown in colour from both the sides. You can deep-fry 2 to 3 medu vadas at a time., Repeat with the remaining batter to make more medu vadas. Drain on an absorbent paper., Serve the medu vada immediately with sambhar and coconut chutney.] | [Energy, 97 cal, Protein, 3.6 g, Carbohydrates, 8.9 g, Fiber, 1.8 g, Fat, 5.2 g, Cholesterol, 0 mg, Sodium, 6 mg] | medu-vada--south-indian-recipe-32683r |
| rcp40920 | Medu Vada Tava Sandwich | Snacks | NA | [medu vadas, butter, chopped onions, garlic (lehsun) paste, ginger (adrak) paste, chopped tomatoes, chopped capsicum, chilli powder, garam masala, pav bhaji masala, coriander (dhania), salt] | 15 mins | 14 mins | [South Indian Vada, Breakfast Sandwiches, Indian Snacks for Entertaining, Evening Tea Snacks, Monsoon, High Tea Party, Non-stick Pan] | 4Makes 4 sandwiches | South Indian | Oh well, who said you could make sandwiches with only buns and breads? Here is a super-duper, totally innovative sandwich made with the all-time favourite south Indian snack, the Medu Vada! The Medu Vada is cut into two halves horizontally and sandwiched with a mouth-watering mixture of sautéed veggies and onions seasoned with peppy spice powders like garam masala and pav bhaji masala. A generous garnish of coriander gives the filling a wonderful aroma, while a dash of ginger and garlic heightens the flavour of this Medu Vada Tava Sandwich. Enjoy it hot and fresh. | [Cut each medu vada horizontally using a sharp knife, to get 2 piece of each medu vada. Keep aside., Heat 1½ tbsp. Of butter on a tava (griddle), add the 2 tbsp of onions and sauté on a medium flame for 1 minute., Add ½ tsp of garlic paste, ¼ tsp of ginger paste and sauté on a medium flame for few seconds., Add 2 tbsp tomatoes, 2 tbsp capsicum, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add ¼ tsp of chilli powder, ¼ tsp of garam masala, ¼ tsp of pav bhaji masala, 2 tbsp coriander and little salt, mix well and cook on a medium flame for few seconds, while stirring continuously., Place 4 medu vada halves, facing the cut portion downwards over the masala, press lightly and cook on a medium flame for 1 minute. Turn over and cook on a medium flame for 30 seconds., Place 1 piece of the vada over the other half, to form a sandwich., Repeat steps 2 to 7 to make 2 more vada sandwiches.] | [Energy, 182 cal, Protein, 4.6 g, Carbohydrates, 12.4 g, Fiber, 3.1 g, Fat, 12.7 g, Cholesterol, 22.5 mg, Sodium, 91.6 mg] | medu-vada-tava-sandwich-40920r |
| rcp33417 | Medu Vada, Mumbai Roadside Recipe | Snacks | NA | [urad dal (split black lentils), black peppercorns (kalimirch), curry leaves (kadi patta), chopped ginger (adrak), chopped green chillies, salt, oil, coconut chutney, green garlic chutney, sambhar] | 15 mins | 30 mins | [Mumbai Street Food, Indian snacks with little planning, Indian Snacks for Entertaining, Evening Tea Snacks, Indian Tawa, Indian Party, High Tea Party] | 4Makes 4 plates | Indian | Mumbai roadside medu vada recipe | Step by Step medu vada recipe | South Indian medu vada breakfast | with 20 amazing images. Mumbai roadside medu vada is a highly popular street food and we show you how to make Step by Step medu vada recipe. This South Indian delicacy has become an integral part of Mumbai Street Food . No dosa stall is complete without piping hot deep-fried vadas. Just ask, and can get them submerged in sambar. The idli-vada combination is a favourite for breakfast! To make Mumbai roadside medu vada, urad dal is soaked, drained and then spices added and blended to make a smooth batter. Then small portions of urad dal vada are deep fried. Tips to make the Mumbai roadside medu vada recipe. 1. Don’t grind the batter for too long at once as it will make the batter more like a paste and heat up the grinder resulting into hard vadas. Grind it for few seconds, stop and then grind it again for few seconds. Follow this method to grind the batter. 2. After grinding, beat the medu vada batter using your hand for 8-10 minutes in one direction. This process incorporates air which makes the vada light and fluffy. To check if the batter is fluffy enough or no, drop a portion of batter in a bowl filled with water and if it floats on the surface it means that batter is perfectly fluffy. Besides idlis and vadas try these popular Mumbai street food dosas like Jini Dosa, Schezuan Chopsuey Dosa, Paneer Chilly Dosa and Mysore Masala Dosa. Enjoy Mumbai roadside medu vada recipe | Step by Step medu vada recipe | South Indian medu vada breakfast | with detailed step by step photos below. | [Clean, wash and soak the urad dal in enough water for atleast 2 hours., Drain, add the peppercorns, curry leaves and ginger and blend in a mixer to a smooth batter, adding little water., Add the green chillies and salt, mix well and keep aside., Wet your fingers, take some batter and make a hole in the centre using your thumb., Slip the vada gently into the hot oil and deep-fry on a medium flame till it turns golden brown in colour from all the sides., Repeat with the remaining batter to make 7 more medu vadas. Drain on absorbent paper., Place 2 medu vadas on a plate and serve immediately with coconut chutney, green garlic chutney and sambhar., Repeat with the remaining ingredients to make 3 more plates of medu vada.] | [Energy, 182 cal, Protein, 12.6 g, Carbohydrates, 31.3 g, Fiber, 6.1 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 20.9 mg] | medu-vada-mumbai-roadside-recipe-33417r |
| rcp79 | Mee Hoon | NA | Veg | [noodles, carrot, onion, cucumber, capsicum, spinach (palak), sugar, oil, salt, cloves (laung / lavang) garlic (lehsun), red chillies, oil, cucumber, spring onions] | 15 mins | 15 min. | [Stir-fry, Non Stick Kadai Veg, Quick Noodles] | 5Makes 4 to 6 servings | NA | A delicious dish of noodles and vegetables which you can eat as a snack or as a meal. | [Heat the remaining 1 1/2 tablespoons of oil and fry the paste for a few minutes., Add the carrot, onion, cucumber, spinach stems and fry again for 2 minutes., Add the fried vegetables, sugar and salt to the fried noodles and mix well., Top with the chilli oil, surround with cucumber slices, sprinkle chopped spring onions on top and serve hot., Boil the noodles., Heat 1 1/2 tablespoons of oil and fry the boiled noodles.] | [Not Given] | mee-hoon-79r |
| rcp33379 | Meetha Chutney ( Mumbai Roadside Recipes ) | NA | NA | [deseeded dates (khajur), tamarind (imli), grated jaggery (gur), chilli powder, cumin seeds (jeera) powder, salt] | 10 mins | 25 mins | [Mumbai Street Food, Frozen Foods, Indian Freezer Recipes, different kinds of Indian chutney, Indian Party, Indian Freezer, Mixer, Frozen Foods Indian Chutney] | 1Makes 1 cup (14 tbsp ) | Indian | meetha chutney | khatta meetha chutney | sweet chutney | dates and tamarind chutney | with 8 amazing images Meetha chutney is a sweet and tangy condiment or chutney had with Indian chaats. It is made with Seedless Dates, Jaggery and Tamarind. It is used in most Indian Chaat Recipes like Bhel Puri, Sev Puri, papdi chaat and ragda pattice. Indian chaat is incomplete without the accompaniment of Meetha Chutney. The sweetness to the chaat comes from dates and tamarind chutney, it balances the spice, which results in chaat to be sweet and spicy. Deep fried Indian snacks like pakoda, samosa, batata vada use Mumbai Roadside Meetha Chutney as a dip. Our khatta meetha chutney is easy and quick to make as we have used deseeded datas and tamarind and then pressure cooked it. We even get ready made chutney’s in the market but the home-made meetha chutney tastes excellent!! So make it at home and you can store it in an air-tight container in the refrigerator, and freeze it. The Meetha Chutney stays for 3 months. Enjoy meetha chutney | khatta meetha chutney | sweet chutney | dates and tamarind chutney | with detailed step by step photos. | [To make khajur imli ki chutney, clean and wash the dates and the tamarind., Combine the dates, tamarind and all the remaining ingredients and 1½ cups of water in a saucepan and simmer for 20 to 25 minutes., Cool slightly and blend in a mixer to a smooth paste and strain the mixture using a sieve., Use the khajur imli ki chutney as required or store refrigerated.] | [Energy, 60 cal, Protein, 0.3 g, Carbohydrates, 14.7 g, Fiber, 1.2 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 0.4 mg] | meetha-chutney--mumbai-roadside-recipes--33379r |
| rcp42572 | Meetha Paan | NA | NA | [betel leaves (paan), slaked lime, paan katha, paan chutney, gulkand, fennel seeds (saunf), dhana dal, desiccated coconut, chopped dry dates (kharek), cardamoms (elaichi), glace cherry, tutti-frutti, tutti-frutti] | 2 mins | 0 mins | [Indian Party] | 4Makes 4 paans | Indian | It is common to find vendors selling paan outside most Indian restaurants, and sometimes the restaurant itself lays out a tempting batch near the billing counter for the customers to pick up after a meal. Meetha Paan, made of betel leaves filled with a range of sweet jam-like spreads and crunchy titbits like tutti-frutti, cherries, chopped dates, etc., is a delightful treat to munch on, and a very effective mouth freshener. It is enjoyed mostly after dinner, although some people like to have it after lunch too. There are numerous varieties of paan that can be made by mixing and matching the fillings. You can easily make it at home too, according to your preferences. The paan has become so famous that it also inspires other recipes like the Paan Shot or Paan Ice-Cream | [Combine the chuna and ½ tsp of water in a small bowl and mix well. Keep aside., Combine the paan katha and ½ tsp of water in a small bowl and mix well. Keep aside., Place a paan on a clean and dry surface. Apply a pinch of chuna-water mixture evenly over it., Apply a pinch of paan katha-water mixture and 1/8 tsp of paan chutney evenly over it., Put ½ tsp of gulkand, ½ tsp of saunf, ½ tsp of dhana dal, ¼ tsp of desiccated coconut, ½ tsp of dry dates, 1 cardamom, 1 glace cherry, ½ tsp tutti-frutti, ½ tsp red tutti-frutti evenly over it., Wrap the paan and secure it using a toothpick., Repeat steps 3 to 6 to make 3 more paans., Refrigerate for atleast 1 hour and serve chilled.] | [Energy, 5 cal, Protein, 0 g, Carbohydrates, 0.6 g, Fiber, 0.1 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 0.3 mg] | meetha-paan-42572r |
| rcp3527 | Mein Chow Soup | NA | NA | [chopped fresh mint leaves, chopped coriander (dhania), chopped garlic (lehsun), chopped ginger (adrak), finely chopped tomatoes, chopped capsicum, finely chopped cauliflower, chopped carrots, finely chopped cabbage, quick cooking rolled oats, black pepper (kalimirch) powder, green chilli, finely chopped, oil, salt, chopped coriander (dhania)] | 15 mins. | 10 mins. | [Chinese Soups, Chunky Indian Soups, Low Cal Soups, Saute, Boiled Indian recipes, Chinese Party, Non-stick Pan] | 6Serves 6. | Indian | The abundance of intensely flavoured fresh vegetables makes this soup rich, tasty and extremely satisfying without the use of too much oil. Oats have been added to thicken the soup as well as to add fibre to your diet. I find this soup an excellent remedy for a cold .... a hot bowlful usually chases way and congestion that accompanies a cold and rejuvenates my spirits. | [Heat the oil in a wok on a high flame., Add the mint leaves, coriander, garlic, ginger, vegetables and salt and stir fry for 2 to 3 minutes over a high flame., Add 4 cups of hot water, oats, salt and pepper powder and bring to a boil., Serve hot, garnished with the coriander.] | [Energy, 28 cal, Protein, 0.7 g, Carbohydrates, 4.1 g, Fiber, 1.6 g, Fat, 1 g, Cholesterol, 0 mg, Sodium, 11.7 mg] | mein-chow-soup-3527r |
| rcp2105 | Melba Toast | NA | NA | [bread slices, butter] | 2 mins | 6 mins | [Jain International, Soup Accompaniments, Baked, Western Party, Cocktail Party, Oven] | 24Makes 24 toasts | Jain | Deliciously crisp and buttery Melba Toast, served hot with a tangy or cheesy dip, is perhaps the best thing you can have with tea! While this is actually easy to prepare, you need to take care of a few things to make sure you get it right the first time. Cut the edges of the bread slices soon after they are toasted with a sharp bread knife. If you let the bread get cold, it will be tough to chop off the edges. Likewise, when baking the cut slices with butter, keep checking the oven as these slices are thin and might get burnt fast. | [Toast the bread slices in the pop-up toaster till they turn light brown in colour., Remove from the pop-up toaster and trim the edges immediately using a sharp bread knife., When cut, cut the bread slices horizontally into two., Then, cut the bread slices diagonally., Place the bread slices on a clean, dry surface and apply little butter on the soft side of the bread slice., Bake in a pre-heated oven at 150°c (300°f) for 6 to 8 minutes or till crisp., Serve immediately with any dip of your choice.] | [Energy, 14 cal, Protein, 0.4 g, Carbohydrates, 2.6 g, Fiber, 0 g, Fat, 0.2 g, Cholesterol, 0.6 mg, Sodium, 2.1 mg] | melba-toast-2105r |
| rcp40349 | Melba Toast with Creamy Cheese Dip ( Tiffin Treats) | Snacks | NA | [bread, melted butter, cheese spread, salt] | 2 mins | 0 mins | [Indian Snacks for Entertaining, School Time Snacks, Evening Tea Snacks, Indian Toast recipes, Indian Dips / Sauces, Baked, Indian Birthday Party] | 4Makes 4 servings (4 serving ) | Indian | Melba toast is a preparation of daintily cut bread slices, buttered and crisped to perfection. This crispy snack can be prepared a day in advance and stored in an air-tight container to save time in the morning. The suggested dip, made of cheese spread and curds, is not only tasty but also very easy and quick to prepare. Together, the Melba Toast with Creamy Cheese Dip is a convenient and delicious snack to pack in the tiffin box. To ensure that they remain fresh and flavourful for a few hours, make sure you pack them in separate containers so that the moisture of the dip does not make the toast soggy. Also pack some Murukus ( Tiffin Treats for Kids ) in another tiffin for a perfect short break combo. | [Toast the bread slices in the pop-up toaster till they turn light brown in colour., Remove from the pop-up toaster and trim the edges immediately using a sharp bread knife as shown in image 1., Cut the bread slices horizontally into two as shown in image 2 and 3., Then, cut the bread slices diagonally as shown in image 4., Place the bread pieces on a clean, dry surface with the non-crispy side facing upwards and brush a little melted butter evenly on top of each bread piece as shown in image 5., Place the buttered bread pieces on a baking tray and bake in a pre-heated oven at 150°c (300°f) for 6 to 8 minutes or till they turn crisp., Cool completely and store in an air-tight container and use as required., Combine the cheese spread and curds and blend in a mixer till smooth., Transfer the mixture into a bowl, add the salt and pepper and mix well., Pack the melba toast in an air-tight tiffin box, with the creamy cheese dip in a separate air-tight box.] | [Energy, 231 cal, Protein, 7 g, Carbohydrates, 25.2 g, Fiber, 0 g, Fat, 11.2 g, Cholesterol, 23.1 mg, Vitamin A, 166 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.3 mg, Vitamin C, 0 mg, Folic Acid, 0.2 mcg, Calcium, 12.3 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 319.2 mg, Potassium, 4.7 mg, Zinc, 0 mg] | melba-toast-with-creamy-cheese-dip--tiffin-treats-40349r |
| rcp40587 | Melon and Black Grape Juice, Healthy Black Grape Juice | NA | NA | [muskmelon (kharbooja) cubes, black grapes, chopped coriander (dhania), chopped ginger (adrak), ice-cubes] | 10 mins | 0 mins | [Indian Juices, Mixer, Typhoid, Fatty Liver Diet, Recipes for glowing skin, Fresh Juices, Vitamin C Juices] | 2Makes 2 glasses | Indian | melon and black grape juice recipe | cantaloupe grape juice | healthy Indian kharbooja angoor drink | with 10 images. melon and black grape juice is a healthy Indian juice. Learn how to make cantaloupe grape juice. melon and black grape juice is a refreshing and vibrant beverage that combines the sweet and juicy flavors of melons with the rich and slightly tart notes of black grapes. This juice offers a delightful fusion of fruity goodness, making it a popular choice for a refreshing drink. Here's a description of this enticing and hydrating beverage: Here's a happy purple coloured cleansing kharbooja angoor drink that will protect your skin from the harmful toxins and make it glow! Melons have high content of water and thus act as diuretic hydrating our body and eliminating toxins from our body. Besides melon's diuretic and cleansing power, its seeds are just as good. Black grapes are also valued for their antioxidant content. To make melon and black grape juice, in a mixer put muskmelon, black grapes, coriander, ginger, 1/2 cup chilled water and ice-cubes and blend until smooth. Serve melon and black grape juice immediately. Main ingredients for melon and black grape juice. muskmelon (kharbooja) cubes. Muskmelon, also known as cantaloupe, has a distinct sweet and refreshing flavor profile. It pairs well with the slightly tart and juicy flavor of black grapes, creating a well-balanced and enjoyable drink. Muskmelon (Kharbooja): Muskmelon abounds in a key nutrient vitamin C, which strengthens our immune system by building our immune cells – white blood cells (WBC). Black grapes. Black grapes have a distinct sweetness and a slightly tart flavor that can complement the other ingredients in the juice. The sweetness can balance the earthiness of coriander and the mild sweetness of muskmelon, creating a more well-rounded taste profile. Grapes contain the necessary minerals to maintain or lower high blood pressure. melon and black grape juice is best served chilled in tall glasses. Garnishing with a slice of melon or a few whole black grapes adds a decorative touch. Pro tips for melon and black grape juice. 1. Add 1/4 cup roughly chopped coriander (dhania). Coriander has a unique flavor profile that combines citrusy, herbal, and slightly peppery notes. Ultimately, the inclusion of coriander leaves might simply be a matter of personal preference. Some people enjoy the unique flavor it brings to drinks, while others might not. Coriander is a fairly good source of iron and folate – the 2 nutrients which help in the production and maintenance of red blood cells in our blood. 2. Add 1/2 cup chilled water. Pure juice from melon and grapes can be quite thick and syrupy, depending on the juicing method. Adding water thins the consistency, making the juice easier to drink and digest. Enjoy melon and black grape juice recipe | cantaloupe grape juice | healthy Indian kharbooja angoor drink | with step by step photos. | [To makemelon and black grape juice, in a mixer put muskmelon, black grapes, coriander, ginger, 1/2 cup chilled water and ice-cubes and blend till smooth., Serve melon and black grape juice immediately.] | [Energy, 64 cal, Protein, 0.7 g, Carbohydrates, 14.4 g, Fiber, 1.6 g, Fat, 0.4 g, Cholesterol, 0.1 mg, Sodium, 80.2 mg] | melon-and-black-grape-juice-healthy-black-grape-juice-40587r |
| rcp381 | Melon and Papaya Balls In Honey and Ginger Dressing | NA | NA | [papaya balls, honeydew melon balls, watermelon (tarbuj) balls, honey, lemon juice, ginger (adrak) juice, pepper powder, salt, mint sprig] | 15 min. | Nil. | [Jain Pickles / Chutneys / Raita / Salad, Indian Fruit Salad Recipes, Indian Salads with dressing, Quick Indian Salads, Island Party] | 6Serves 6. | Jain | A sweet chilled salad for hot summer days. | [While scooping out the fruits, put the balls in ice-cold water. After 10 minutes, drain thoroughly., Arrange all the balls carefully in a bowl in such a way that they do not get mashed., Pour the dressing evenly over the bowl., Put in the refrigerator., Serve cold, garnished with a sprig of mint in the centre.] | [Energy, 57 cal, Protein, 0.7 g, Carbohydrates, 14 g, Fiber, 0.9 g, Fat, 0.2 g, Cholesterol, 0 mg, Vitamin A, 311.4 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.2 mg, Vitamin C, 28.1 mg, Folic Acid, 0.3 mcg, Calcium, 21.5 mg, Iron, 5.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 21.8 mg, Potassium, 195.5 mg, Zinc, 1 mg] | melon-and-papaya-balls-in-honey-and-ginger-dressing-381r |
| rcp5635 | Melon and Papaya Scoops in Honey Ginger Dressing | NA | NA | [papaya scoops, muskmelon (kharbooja), watermelon (tarbuj) scoops, honey, lemon juice, ginger (adrak) juice, pepper, salt, mint sprigs] | 15 mins. | Nil. | [Course, Healthy Indian Salads, Healthy Indian Salads with healthy dressing, Recipes for Increasing immunity] | 6Serves 6. | Indian | Vitamin A rich papaya and melon scoops tossed together in an unusual zinc rich honey ginger dressing to enhance your immunity. | [Arrange the scooped fruits in a bowl, pour the dressing and toss gently., Refrigerate till chill and serve garnished with mint sprigs.] | [Energy, 51 cal, Protein, 0.5 g, Carbohydrates, 11.9 g, Fiber, 1.2 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 89.7 mg] | melon-and-papaya-scoops-in-honey-ginger-dressing-5635r |
| rcp3318 | Melon and Strawberry Gelato | NA | NA | [cubed muskmelon (kharbooja), sliced strawberries, sugar, sliced strawberries] | 10 mins. | Nil. | [Italian Desserts, Fruit Based Indian Desserts, Indian Sorbets / Indian Frozen Desserts] | 4Serves 4. | Indian | Italians have been in love with ices and ice-creams for hundreds of years. In Florence, during the Renaissance, special ice-houses were built so that cooks would always have the access to the ice needed to make their delicious desserts. Fruity and fresh flavours of this muskmelon and strawberry sorbet will cleanse your palate after a cheesy Italian meal, leaving you hungry for more! | [Blend all the ingredients in a liquidiser into a smooth purée., Pour into 2 to 3 large freezer proof containers to form a 25 mm. (1") thick layer. Freeze for 1 1/2 to 2 hours., Serve scoops of the melon and strawberry ice into individual bowls., Serve immediately, garnished with sliced strawberries.] | [Energy, 147 cal, Protein, 1.1 g, Carbohydrates, 34.3 g, Fiber, 3.3 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 196.9 mg] | melon-and-strawberry-gelato-3318r |
| rcp35087 | Melon and Watermelon Smoothie, Melon Smoothie Recipe with Yogurt | NA | NA | [low-fat fresh curds (dahi), low-fat milk, watermelon (tarbuj) cubes, muskmelon (kharbooja) cubes] | 15 mins | 0 mins | [Low Cal Beverages, Mixer, Pregnancy, Calcium Rich Indian Recipes, Forever Young Diet, Anti Aging Indian Diet, Healthy Heart, Low Cholesterol] | 4Makes 4 glasses | Indian | melon and watermelon smoothie recipe | summer melon smoothie | watermelon and melon smoothie | healthy watermelon cantaloupe smoothie is a nourishing drink with myriad health benefits. Learn how to make healthy watermelon cantaloupe smoothie. To make melon and watermelon smoothie, combine the curd, milk, watermelon cubes and muskmelon cubes in a mixer and blend till smooth. Pour equal quantities of the drink in each glass and serve immediately. The summer melon smoothie makes use of the right combination of fruits like muskmelon and watermelon that are replete with water, vitamins and minerals. It also abounds in vitamin C, which works in favour of your skin, making it soft and beautiful. This vitamin also builds your resistance power to fight various diseases. It is very important to keep your body hydrated as it makes you look and feel really good. You will enjoy the energetic feeling, the supple skin and glow on your face! And staying hydrated can also be fun with a fruity recipe like watermelon and melon smoothie. Healthy Drinks are a storehouse of nutrients, good for your health. This healthy watermelon cantaloupe smoothie gets its dose of protein and calcium from curd. The vitamin C from melons help in the absorption of calcium further. So this healthy duo is a wise choice for breakfast or in between meals. This melon and watermelon smoothie being sugar free can be enjoyed by athletes, weight-watchers, heart patients, senior citizens and also those aiming an immune boosting and antioxidant rich diet. This smoothie is also a good dose of magnesium, which helps to maintain heartbeat. However we do not recommend this drink for diabetics. Tips for melon and watermelon smoothie. 1. Use fresh curds to enjoy a fresh fruity drink. 2. Also opt for a sweet melon for best taste and to avoid the use of sugar. Click here to know how to buy watermelon and how to buy muskmelon. 3. If you wish you can substitute low fat milk and curd with its regular counterparts. Enjoy melon and watermelon smoothie recipe | summer melon smoothie | watermelon and melon smoothie | healthy watermelon cantaloupe smoothie. | [Combine all the ingredients and in a mixer and blend till smooth., Pour equal quantities of the drink in each glass and serve immediately., Use fresh curds and sweet fruits for best taste and to avoid the use of sugar.] | [Energy, 35 cal, Protein, 1.9 g, Carbohydrates, 6.2 g, Fiber, 0.8 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 111.7 mg] | melon-and-watermelon-smoothie-melon-smoothie-recipe-with-yogurt-35087r |
| rcp39087 | Melon Dressing | NA | Veg | [muskmelon (kharbooja) cubes, cumin seeds (jeera), chopped coriander (dhania), salt freshly ground black pepper (kalimirch)] | 5 mins | 0 mins | [Indian Salad Dressings, No Cooking Veg Indian] | 1Makes 1 cup | Indian | Time for a fruity dressing! The Melon Dressing is an exquisite creation that has the musky taste of melons, perked up with crushed roasted cumin seeds. The cumin seeds powder gives the dressing a zesty flavour that reminds you of fruit-based chaats, while coriander gives it a herby touch. The Melon Dressing is a good match for salads with veggies and sprouts. Check out for more Homemade Veg Salad Dressings to add zing and make your salads interesting. | [Combine all the ingredients in a mixer and blend till smooth., Use as required.] | [Energy, 29 cal, Protein, 0.7 g, Carbohydrates, 5.8 g, Fiber, 1.6 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 162.1 mg] | melon-dressing-39087r |
| rcp504 | Melon Ice Cream Drink, Watermelon Ice Cream Soda Float | NA | NA | [watermelon (tarbuj) balls, muskmelon (kharbooja) balls, vanilla ice cream, lemonade, pineapple crush, orange squash] | 10 mins | 0 mins | [Indian Drinks / Sharbats, Indian Mocktails, Desserts for Entertaining, Western Party, Cocktail Party, Birthday Party Drinks, Indian Birthday Party Kids] | 2Makes 2 glasses | Indian | melon and ice cream fizzy drink recipe | watermelon ice cream soda float | how to make melon float | Indian mocktail recipe | with 7 amazing images. melon and ice cream fizzy drink recipe | watermelon ice cream soda float | how to make melon float | Indian mocktail recipe is a perfect party drink recipe. Learn how to make melon float. To make melon and ice cream fizzy drink, take 2 serving glasses, pour 1 tbsp of pineapple crush and 1 tsp of orange squash in each glass. Put 10 muskmelon balls and 7 watermelon balls in each glass. Finally top it with 1 scoop of ice-cream and ¼ cup of lemonade in each glass. Serve immediately. Every ingredient contributes some exciting property to this watermelon ice cream soda float. While the melons share their pleasant flavours and soothing colours, pineapple and orange bring in their share of tang and liveliness. While chilled lemonade makes this drink reverberate with its fizz and citrusy taste, the vanilla ice-cream balances melon float beautifully with its aesthetic taste and luscious mouth-feel. All in all, the ingredients are contrasts if you look at them separately but when they get together the synergy is so awesome! Indeed, this Indian mocktail recipe is a unique treat that you will never forget. Serve it at parties and share the joy with all your guests too. You can also try other recipes like the Mint and Ginger Lemon Drink or Coconut and Orange Drink. Tips for melon and ice cream fizzy drink. 1. You can make the melon balls in advance and refrigerate them. 2. Prefer slightly tall or broad glasses than small glasses for this drink. 3. Pour the lemonade very carefully and gradually. There are chances that the drink might spill out. Enjoy melon and ice cream fizzy drink recipe | watermelon ice cream soda float | how to make melon float | Indian mocktail recipe | with step by step photos. | [Take 2 serving glasses, pour 1 tbsp of pineapple crush and 1 tsp of orange squash in each glass., Put 10 muskmelon balls and 7 watermelon balls in each glass., Finally top it with 1 scoop of ice-cream and ¼ cup of lemonade in each glass., Serve immediately.] | [Energy, 268 cal, Protein, 3.8 g, Carbohydrates, 48.3 g, Fiber, 2.2 g, Fat, 6.8 g, Cholesterol, 0 mg, Sodium, 137.1 mg] | melon-ice-cream-drink-watermelon-ice-cream-soda-float-504r |
| rcp32985 | Melon Magic ( Low Calorie Healthy Cooking ) | NA | NA | [muskmelon (kharbooja) cubes, orange segments, ice-cubes, parsley] | 15 mins | 0 mins | [Indian Juices, Low Cal Beverages, Holi recipes, Mixer, Fresh Juices, Healthy Indian Fruit Juices] | 4Makes 4 glasses | Indian | An amazingly delicious and beneficial drink that definitely lives up to its name! Muskmelon and orange are nutrient-rich fruits with very little calories, making this drink a veritable magic potion. Loaded with antioxidants, the Melon Magic will boost your immunity and help you cope with everyday hassles like pollution and infection in the environment. | [Combine the muskmelon and orange in a mixer and blend till smooth., Pour equal quantities of the juice into 4 individual glasses and top with 2 ice-cubes in each glass., Serve immediately garnished with a sprig of parsley in each glass.] | [Energy, 55 cal, Protein, 0.8 g, Carbohydrates, 12.2 g, Fiber, 1.6 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 82.4 mg] | melon-magic--low-calorie-healthy-cooking--32985r |
| rcp33194 | Melon Medley ( Party Drinks ) | NA | NA | [muskmelon (kharbooja) cubes, orange juice, lemon juice, ice, cherries , with stem, muskmelon wedges] | 10 mins | 0 mins | [Indian Mocktails, Occasion] | 4Makes 4 glasses | Indian | Melon medley, muskmelon is also known as canteloupe or rockmelon. It is no wonder that the cantaloupe with its refreshingly rich flavour and aroma and minimal calories is the most popular variety of melon. It is an excellent source of vitamin a, potassium and vitamin b3 (niacin). Glass used: rock glass | [Combine all the ingredients, except the crushed ice, in a mixer and blend to a smooth juice, using little water if required., In each rock glass, place ¼ cup of crushed ice and pour equal quantity of the juice over it., Serve immediately garnished with 2 cherries and a melon wedge., If the muskmelon is not sweet, add 2 tbsp of sugar in step 1.] | [Energy, 100 cal, Protein, 1.5 g, Carbohydrates, 22.4 g, Fiber, 2.6 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 86.5 mg] | melon-medley--party-drinks--33194r |
| rcp6202 | Melon Papaya Indian Juice for Weight Loss and Healthy Heart | NA | Veg | [muskmelon (kharbooja) cubes, papaya cubes, lemon juice, crushed ice] | 10 mins | 0 mins | [Indian Juices, Low Cal Beverages, No Cooking Veg Indian, Island Party, Mixer, Healthy Indian Acidity recipes, Vitamin C Rich Indian recipes] | 2Makes 2 small glasses | Indian | melon papaya juice recipe | papaya muskmelon juice | healthy melon papaya drink | melon papaya juice for weight loss | with 10 amazing images. melon papaya juice recipe | papaya muskmelon juice | healthy melon papaya drink | melon papaya juice for weight loss is an antioxidant rich drink to begin your day with. Learn how to make healthy melon papaya drink. To make melon papaya juice, combine the papaya, muskmelon, ¼ cup of water, crushed ice and lemon juice in a mixer jar and blend till smooth. Pour equal quantities of the juice into 2 individual glasses. Serve immediately. This snazzy orange coloured-carbohydrate rich papaya muskmelon juice is a fulfilling breakfast idea. Lemon juice makes it more interesting by imparting a tangy flavour. Papaya has a laxative effect thus helping to relieve constipation. As an added benefit, melons contain a substance "adenosine" that makes blood less sticky, thus reducing the risk of blood clots and heart attack. Because of its high Vitamin A content this tango is a boost to the immune system as well. Further the enzyme papain in healthy melon papaya drink, also helps in detoxifying the body. A glass of melon papaya juice for weight loss during snack time is good to keep you satiated till dinner time. With 104 calories and 3.3 g of fibre per glass, it is beneficial to maintain a trimmed waistline. We haven’t strained the juice to maintain all its fibre. Both the fruits along with lemon juice lends enough vitamin C by way of healthy melon papaya drink. A glass of this juice is enough to fulfil your day’s requirement of this nutrient. vitamin C is important to build immunity, fight diseases and give a wrinkle free skin. Rich in potassium and magnesium, this papaya muskmelon juice is beneficial for heart patients as it helps to maintain heartbeat. Though papaya and muskmelon both fruits are on the allowed list for diabetics, we do not recommend this drink as it might lead to fluctuation in blood sugar levels. Tips for melon papaya juice. 1. Buy fruits which are fresh and smell sweet to avoid the need of sugar and excess calories. 2. Serve this drink immediately to get the most benefit of vitamin C. Enjoy melon papaya juice recipe | papaya muskmelon juice | healthy melon papaya drink | melon papaya juice for weight loss | with step by step images. | [Combine the papaya, muskmelon, ¼ cup of water, crushed ice and lemon juice in a mixer jar and blend till smooth., Pour equal quantities of the juice into 2 individual glasses., Serve immediately.] | [Energy, 104 cal, Protein, 1.9 g, Carbohydrates, 22.8 g, Fiber, 3.3 g, Fat, 0.6 g, Cholesterol, 0 mg, Sodium, 190 mg] | melon-papaya-indian-juice-for-weight-loss-and-healthy-heart-6202r |
| rcp36250 | Melon Smoothie, Kharbuja Smoothie | NA | NA | [chopped muskmelon (kharbooja), orange juice, curd (dahi), vanilla ice cream, sugar, sliced muskmelon (kharbooja)] | 10 mins | 0 mins | [Indian Milkshakes & Smoothies, Juicer and Hopper, Quick 4 Ingredients] | 2Makes 2 big glasses | Indian | With the tanginess of orange and the creaminess of vanilla ice-cream, the not-so-popular muskmelon transforms into a delightful drink! Garnish the Melon Smoothie with a well-cut wedge of muskmelon to enhance its visual appeal. Looking for more recipes using melon, check these out- Melon Medley , Melon Punch , Melon Magic , Melon Refresher , Melon Panha and Melon and Papaya Scoops in Honey Ginger Dressing , Melon Tango and Oil Free Melon Dressing | [Combine the orange juice, curds, vanilla ice-cream, muskmelon and sugar and blend in a juicer till the mixture is smooth and frothy., Pour equal quantities of the smoothie into 2 individual glasses., Serve immediately garnished with a muskmelon wedge on the rim of each glass.] | [Energy, 265 cal, Protein, 4.2 g, Carbohydrates, 48.5 g, Fiber, 2.8 g, Fat, 5.3 g, Cholesterol, 4.8 mg, Sodium, 131.3 mg] | melon-smoothie-kharbuja-smoothie-36250r |
| rcp3421 | Methambo | NA | NA | [raw mangoes, salt, turmeric powder (haldi), grated jaggery (gur), chilli powder, round red chillies (boriya mirch), mustard seeds ( rai / sarson), fenugreek (methi) seeds, cinnamon (dalchini), asafoetida (hing), mustard (rai / sarson) oil] | 20 mins | 10 mins | [Gujarati Kachumber / Chutneys / Achar, Pickles / Achar, Sugar Based Pickles] | 1Makes 1.25 servings (18 tbsp ) | Gujarati | Methambo is one of the best known pickles. Gujaratis are great consumers of all sorts of sweet and spicy pickles, with methambo being one of their favourites. Mustard seeds and round red chillies are first added to the oil, then the mango pieces dressed with turmeric powder and salt are sautéed till tender, after which jaggery is added and cooked till it has dissolved. After the methambo has cooled down completely, it is spiced with chilli powder. Methambo is very similar to golkeri, but the only difference is that methambo is tempered with whole spices whereas golkeri is not. It is an excellent accompaniment for almost all meals. | [Combine the mangoes, salt and turmeric powder and keep aside for 15 minutes., Drain out the excess juices., Heat the oil in a pan, add the round red chillies, mustard seeds, fenugreek seeds, cinnamon and asafoetida and sauté for a few seconds., Add the mango cubes and sauté for 5 minutes., Add the jaggery and stir the mixture continuously over a very slow flame till the jaggery has dissolved., Cool the mixture completely, add the chilli powder and mix well., Bottle in a sterilised glass jar and store in a cool dry place for upto 6 months., This pickle is ready to eat after 3 to 4 days.] | [Energy, 113 cal, Protein, 0.2 g, Carbohydrates, 21 g, Fiber, 0.5 g, Fat, 3.4 g, Cholesterol, 0 mg, Sodium, 151.3 mg] | methambo-3421r |
| rcp7467 | Methi and Moong Sprouts Wrap | Lunch | Veg | [whole wheat chapatis, chopped fenugreek (methi), boiled sprouted moong (whole green gram), oil, chopped green chillies, turmeric powder (haldi), salt, lemon juice, chopped garlic (lehsun), chopped onions, hung low fat curds (chakka dahi), oil, cumin seeds (jeera), chilli powder, asafoetida (hing), salt] | 25 mins | 5 mins | [Low Cal Breakfast, Indian Wraps, One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba, Indian Party, Tava] | 4Makes 4 wraps | Indian | methi and moong sprouts wrap recipe | sprouted moong wrap | sprouted moong roll for weight loss | healthy Indian wrap for diabetes | with 44 amazing images. methi and moong sprouts wrap recipe is a one dish Indian meal which is sure to satisfy you in a healthy way. Learn how to make sprouted moong roll for weight loss. To make methi and moong sprouts wrap, first make the garlic spread by heating oil, sautéing garlic and onions and adding them to curd. Mix well and add chilli powder, asafoetida and salt and mix well. Then make stuffing. Heat the oil in a broad non-stick pan, add the green chillies and sauté on a medium flame for 15 seconds. Add the fenugreek leaves and sauté on a medium flame for 1 minute. Add the sprouted moong, turmeric powder and salt, mix well and cook on a medium flame for 1 minute. Add the lemon juice and mix well. Divide the spread and stuffing into 4 equal portions and keep aside. Finally make the wrap. Heat a non-stick tava (griddle) and lightly cook each chapati on it on both the sides. Place the chapati on a clean, dry surface and spread 1 portion of the methi and moong sprouts stuffing in the centre of the chapati. Spread 1 portion of the garlic-onion spread evenly over it and roll it up tightly. Serve immediately. These sumptuous healthy Indian wrap are perfect to have for brunch or dinner, or as a meal on the go. Interestingly, the methi and moong sprouts wrap is also a good way to make use of leftover chapatis. So it is time saving too! The use of fibre-rich ingredients like methi and moong make this diabetes sprouted moong wrap an ideal food for diabetics. In general, most fibre-rich foods help the lower blood glucose levels, but methi is all the more efficient because it stimulates the production of insulin. Fibre benefits by managing blood cholesterol levels and helping in weight loss. Moong and methi in sprouted moong roll for weight loss are also a good source of antioxidants , Vitamin A too, which helps to add a glow to your skin and aid in vision too. With good amounts from these 2 ingredients it will also ensure a good haemoglobin level. Protein, B vitamins, magnesium, phosphorus, potassium and zinc are few other nutrients this healthy Indian wrap for diabetes has to offer. With a multi-nutrient make up, there is no reason to not include this wrap in your diet. Tips for methi and moong sprouts wrap. 1. Boil the sprouted moong till they are done, but they should yet maintain their crunchiness. 2. Keep the stuffing and spread ready, but assemble it just before serving, to avoid it from being soggy. Enjoy methi and moong sprouts wrap recipe | sprouted moong wrap | sprouted moong roll for weight loss | healthy Indian wrap for diabetes | with step by step photos and video. | [Heat the oil in a small broad non-stick pan and add the cumin seeds., When the seeds crackle, add the garlic and onions and sauté on a medium flame for 1 minute or till the onions turn light brown in colour., Combine the sautéed garlic and onions with the curds in a deep bowl., Add the chilli powder, asafoetida and salt and mix well., Divide the spread into 4 equal portions and keep aside., Heat the oil in a broad non-stick pan, add the green chillies and sauté on a medium flame for 15 seconds., Add the fenugreek leaves and sauté on a medium flame for 1 minute., Add the sprouted moong, turmeric powder and salt, mix well and cook on a medium flame for 1 minute., Add the lemon juice and mix well., Divide the stuffing into 4 equal portions and keep aside., To make methi and moong sprouts wrap, heat a non-stick tava (griddle) and lightly cook each chapati on it on both the sides., Place the chapati on a clean, dry surface and spread 1 portion of the methi and moong sprouts stuffing in the centre of the chapati., Spread 1 portion of the garlic-onion spread evenly over it and roll it up tightly., Repeat steps 1 to 3 to make 3 more wraps., Serve the methi and moong sprouts wrap immediately.] | [Energy, 182 cal, Protein, 8.6 g, Carbohydrates, 28.5 g, Fiber, 6 g, Fat, 4.1 g, Cholesterol, 0 mg, Sodium, 39.4 mg] | methi-and-moong-sprouts-wrap-7467r |
| rcp42136 | Methi Cheese Paratha Recipe | Dinner | Veg | [chopped fenugreek leaves (methi), grated processed cheese, salt, oil, cumin seeds (jeera), chopped onions, ginger (adrak) paste, chopped green chillies, dried mango powder (amchur), chaat masala, whole wheat flour (gehun ka atta), salt, whole wheat flour (gehun ka atta), oil] | 20 mins | 20 mins | [Punjabi roti recipes | Punjabi parathas, Breakfast Theplas, Parathas, One Dish Vegetarian Meals, One Meal Dinner, Parathas, Stuffed Veg Parathas, All-in-one Parathas] | 6Makes 6 parathas | Punjabi | methi cheese paratha recipe | cheese methi paratha | fenugreek cheese stuffed paratha | with 38 amazing images. methi cheese paratha is a delightful fusion of traditional Indian flavors and a cheesy twist. Learn how to make methi cheese paratha recipe | cheese methi paratha | fenugreek cheese stuffed paratha | This flavorful cheese methi paratha features a fragrant heart of fresh fenugreek leaves (methi) along with creamy, melty cheese. An utterly cheesy fenugreek cheese stuffed paratha with the sprightly flavour and appetizing aroma of methi, this paratha is a sure-shot winner with young and old alike! The star, fenugreek leaves, are incorporated for their unique bitterness that beautifully complements the cheese. After assembling the paratha by rolling out the dough and encasing the filling, it's cooked on a griddle until golden brown and speckled with crisp char. You will love the cheesy mouth-feel and flavour of the methi cheese paratha. Enjoy this delightful fusion of textures and tastes with a dollop of butter. Serve cheese methi paratha hot with yogurt, pickles, or a side of your choice. You can also try other parathas like the paneer stuffed green pea paratha or saatdhan paratha. pro tips to make methi cheese paratha: 1. Use fresh fenugreek leaves for the best flavor. If using dried leaves, soak them in warm water for 10 minutes before chopping. 2. Experiment with different cheeses like processed cheese, cheddar or even paneer can work well. 3. You can use ghee instead of oil for cooking the parathas for the extra layer of rich flavor. Enjoy methi cheese paratha recipe | cheese methi paratha | fenugreek cheese stuffed paratha | with detailed step by step photos. | [Combine the fenugreek leaves and salt in a deep bowl, mix well and keep it aside for 15 minutes., Squeeze out all the excess water and keep aside., Heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the onions, ginger paste and green chillies and sauté on a medium flame for 1 minute., Add the fenugreek leaves, dried mango powder, chaat masala and little salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Keep aside to cool slightly., Add the cheese and mix well., Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Cover with a lid and keep aside., To make methi cheese paratha, divide the stuffing into 6 equal portions and keep aside., Divide the dough into 6 equal portions., Roll out a portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling., Place one portion of the stuffing in the centre of the circle., Bring together all the sides in the centre and seal tightly., Roll out again into a 175 mm. (7") diameter circle, using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the paratha, using 1 tsp of oil, till golden brown spots appear on both the sides., Repeat steps 3 to 7 to make 5 more parathas., Serve methi cheese paratha hot with fresh curds or pickle.] | [Energy, 172 cal, Protein, 4.7 g, Carbohydrates, 17.3 g, Fiber, 3.5 g, Fat, 9.7 g, Cholesterol, 6.7 mg, Sodium, 94.7 mg] | methi-cheese-paratha-recipe-42136r |
| rcp42399 | Methi Chole Recipe, Easy Chick Pea Curry | Lunch | NA | [chopped onions, chopped garlic (lehsun), chopped ginger (adrak), chopped tomatoes, chopped green chillies, whole dry kashmiri red chilli, chopped fenugreek (methi), soaked kabuli chana (white chick peas), chana dal (split bengal gram), baking soda, salt, oil, cloves (laung / lavang), cardamoms (elaichi), bayleaves (tejpatta), cinnamon (dalchini), turmeric powder (haldi), chilli powder, coriander (dhania) powder, asafoetida (hing), dried mango powder (amchur), garam masala, sugar, fresh cream] | 20 mins | 45 mins | [Punjabi Sabzis, Sabzis with Gravies, Indian Curry recipes, North Indian, South Indian, Mother's Day, Indian Party, Birthday Party Main Dishes, Lunch Sabzi] | 5Makes 5 servings | Punjabi | methi chole recipe | fenugreek leaves with chickpeas | easy Indian chick pea curry | chickpeas with methi Indian sabzi | with 53 amazing images. methi chole recipe | fenugreek leaves with chickpeas | easy Indian chick pea curry | chickpeas with methi Indian sabzi is an easy but vibrant chick pea curry, which is sure to thrill your taste buds! Learn how to make fenugreek leaves with chickpeas. To make methi chole, combine the kabuli chana, chana dal, soda, little salt and 2½ cups of water in a pressure cooker, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a deep non-stick pan, add the cloves, cardamom, bayleaves and cinnamon and sauté on a medium flame for 30 seconds. Add the prepared onion paste and sauté on a medium flame for 5 to 7 minutes. Add the prepared tomato paste, turmeric powder, chilli powder, coriander powder, asafoetida, dried mango powder and garam masala, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Add the fenugreek leaves, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the cooked kabuli chana along with the water, sugar, salt and ½ cup more of water, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Add the fresh cream and mix gently. Serve hot. The combination of pleasantly bitter fenugreek leaves with nutty chick peas, flavoured awesomely with an onion paste, tomato paste and spice powders, makes this fenugreek leaves with chickpeas a wonderful match for both rice as well as rotis or parathas. The nice blend of textures, the traditional flavour and appetizing aroma of this easy Indian chick pea curry make it truly irresistible. It will be enjoyed by the whole family, and can be served with rice and dal or any Indian bread. If you like chickpeas with methi Indian sabzi, then you can also try other recipes with methi like Methi Palak Paneer Subzi or Methi Palak Aur Makai ki Roti. Tips for methi chole. 1. Kabuli chana has to be soaked for 8 hours. So plan for it in advance. 2. The kabuli chana for this recipe should be well cooked and not mushy. 3. Saute the fenugreek leaves, onion paste and tomato paste for the said time to get rid of their raw smell. 4. The sabzi should not be very dry, nor have too much water. 5. We recommend using fresh cream and not homemade malai for this recipe. Fresh cream lends the perfect creaminess to the sabzi. Enjoy methi chole recipe | fenugreek leaves with chickpeas | easy Indian chick pea curry | chickpeas with methi Indian sabzi | with step by step photos. | [To make methi chole, combine the kabuli chana, chana dal, soda, little salt and 2½ cups of water in a pressure cooker, mix well and pressure cook for 4 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat the oil in a deep non-stick pan, add the cloves, cardamom, bayleaves and cinnamon and sauté on a medium flame for 30 seconds., Add the prepared onion paste and sauté on a medium flame for 5 to 7 minutes., Add the prepared tomato paste, turmeric powder, chilli powder, coriander powder, asafoetida, dried mango powder and garam masala, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Add the fenugreek leaves, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the cooked kabuli chana along with the water, sugar, salt and ½ cup more of water, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally., Add the fresh cream and mix gently., Serve the methi chole hot.] | [Energy, 267 cal, Protein, 7.9 g, Carbohydrates, 29.4 g, Fiber, 11.7 g, Fat, 13.1 g, Cholesterol, 0 mg, Sodium, 26.7 mg] | methi-chole-recipe-easy-chick-pea-curry-42399r |
| rcp32783 | Methi Dal Koshimber ( Know Your Green Leafy Vegetables) | NA | NA | [green moong dal (split green gram), finely chopped tender, fenugreek (methi) leaves, green chillies, chopped cucumber, lemon juice, salt, sugar, chopped fresh coconut] | 10 mins | 12 mins | [Quick Indian Salads, Raitas, Wholesome Salads (Salads that make a meal), Deep Pan] | 4Makes 4 servings | Indian | Brimming with nutrients, this is undoubtedly an ideal accompaniment. We have balanced the flavour with dal and veggies, to mellow the taste of methi, which everybody may not relish. | [Clean, wash and soak the moong dal in water for at least 2 to 3 hours. Drain and discard the excess water., Combine the moong dal along with 2 cups of water in a deep pan and cook on a medium flame for 10 to 12 minutes or till the dal is cooked,stiiring once in between. Drain and keep aside to cool., Add the fenugreek leaves, green chillies, cucumber, lemon juice, salt and sugar and toss well., Serve immediately garnished with coconut.] | [Not Given] | methi-dal-koshimber--know-your-green-leafy-vegetables-32783r |
| rcp5693 | Methi Dhal Koshimbir | NA | NA | [chopped fenugreek (methi), green moong dal (split green gram), slit green chillies, grated cucumber, lemon juice, sugar, grated coconut, chopped coriander (dhania), salt] | 10 mins | 0 mins | [Pan, Pregnancy, Iron Rich Indian Salads, Enhance Breast Milk Production] | 4Makes 4 servings | Indian | A side dish that adds the extra zing to your health! This is a special dish recommended for expecting mothers to fulfill the increased demand for iron. | [Drain the soaked moong dal and cook it till it is just done. Drain and cool., Add the chopped fenugreek leaves, green chillies, cucumber, lemon juice, sugar and salt and toss well., Sprinkle the grated coconut and coriander on top while serving.] | [Energy, 218 cal, Protein, 14 g, Carbohydrates, 36.1 g, Fiber, 6.5 g, Fat, 2 g, Cholesterol, 0 mg, Sodium, 24.8 mg] | methi-dhal-koshimbir-5693r |
| rcp33773 | Methi Dhal Koshimbir ( Diabetic Recipe ) | Snacks | NA | [green moong dal (split green gram), chopped tender small fenugreek (methi) leaves, green chillies , slit, grated cucumber, lemon juice, salt, sugar, chopped coconut, chopped coriander (dhania)] | 10 mins | 12 mins | [Diabetic Salads, Diabetic Starters & Snacks] | 4Makes 4 servings | NA | What do you get when you add up taste and good health, plus more taste and more good health, and more, and more? You leave the diners asking for more! And that is precisely the effect this side-dish is likely to achieve. This is a special snack recommended for diabetics, as methi has soluble fibres that help in regulating blood glucose levels and also expel extra cholesterol from the body. To mellow down the taste of methi, which everybody may not relish, I have added moong dal, cucumber and sugar (just ½ tsp though!) you can also add pomegranate seeds and tomatoes to vary the taste. | [Clean, wash and soak the moong dal in enough water for atleast 2 to 3 hours. Drain and discard the excess water., Combine the moong dal along with 2 cups of water in a deep pan and cook over a medium flame for 10 to 12 minutes or till the dal is cooked. Drain and keep aside to cool., Add the fenugreek leaves, green chillies, cucumber, lemon juice, salt and sugar and toss well., Serve immediately garnished with coconut and coriander., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 200 cal, Protein, 13.7 g, Carbohydrates, 34.6 g, Fiber, 5.7 g, Fat, 0.8 g, Cholesterol, 0 mg, Sodium, 22 mg] | methi-dhal-koshimbir--diabetic-recipe--33773r |
| rcp40865 | Methi Garlic Rice | Lunch | NA | [chopped fenugreek (methi), chopped garlic (lehsun), long grain rice (basmati), butter, oil, salt] | 15 mins | 18 mins | [Punjabi Pulao | Punjabi Rice, Biryani, Indian Tiffin Box, Lunch box, Dabba, Traditional Indian Rice Recipes, Pulaos, Quick South Indian, Maharashtrian Rice Recipes, Indian Party, Non-stick Pan] | 3Makes 3 servings | Punjabi | methi garlic rice recipe | methi pulao | methi rice Indian style | garlic rice with fenugreek | with 15 amazing images. methi garlic rice recipe | methi pulao | methi rice Indian style | garlic rice with fenugreek is a quick, no-fuss recipe which can be served at meal times. Learn how to make garlic rice with fenugreek. To make methi garlic rice, heat the butter and oil in a pressure cooker, add the garlic and sauté on a medium flame for 1 minute. Add the methi and sauté on a medium flame for 30 seconds. Add the rice and salt, mix well and cook on a medium flame for 4 minutes, while stirring continuously. Add 1½ cups of hot water, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Serve hot. Fenugreek leaf has a unique flavour that is slightly bitter but very appealing to the taste buds. The lilting aroma of methi together with its lingering flavour make it a wonderful addition to any dish. This methi pulao is a classic example of this. This is a rice preparation that puts this wonderful leaf in the limelight, ably supported by pungent garlic. The fact that the methi rice Indian style has so few ingredients is testimony to the superb job that methi and garlic do. Serve this garlic rice with fenugreek with Dal Kadhi or Hare Lehsun ki Toovar Dal or with just Mixed Veggie Raita and Punjabi Aam ka Achaar. To further complete the meal, a tall glass of chaas is best to satiate you and complete the meal. Tips for methi garlic rice. 1. Perfectly cooked basmati rice is the main quintessence of this pulao. It would be best to cook basmati rice on a stove top so each grain of rice remains separate. 2. Remember to use butter to sauté the ingredients as it gives an amazing flavour to this rice. 3. This rice can be cooled completely and packed in a dabba. It stays fresh for 4 hours. Enjoy methi garlic rice recipe | methi pulao | methi rice Indian style | garlic rice with fenugreek | with step by step photos. | [To make methi garlic rice, heat the butter and oil in a pressure cooker, add the garlic and sauté on a medium flame for 1 minute., Add the methi and sauté on a medium flame for 30 seconds., Add the rice and salt, mix well and cook on a medium flame for 4 minutes, while stirring continuously., Add 1½ cups of hot water, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Serve the methi garlic rice hot.] | [Energy, 255 cal, Protein, 4.5 g, Carbohydrates, 43.4 g, Fiber, 1.6 g, Fat, 7 g, Cholesterol, 10 mg, Sodium, 47.8 mg] | methi-garlic-rice-40865r |
| rcp1696 | Methi Ghavan | Snacks | NA | [rice flour (chawal ka atta), chopped fenugreek (methi), chopped green chillies, grated ginger (adrak), cumin seeds (jeera), turmeric powder (haldi), oil, salt, oil] | 10 mins | 20 mins | [Maharashtrian Rotis / Polis, Breakfast Idlis / Dosas / Uttapam, Breakfast Chillas, Indian Pancakes, Quick Evening Snacks, Indian Pancakes, Evening Tea Snacks, Indian Party] | 12Makes 12 ghavan | Maharashtrian | methi ghavan recipe | fenugreek rice dosa | ghavane | Maharashtrian ghavan Indian snack | with 19 amazing images. methi ghavan recipe | fenugreek rice dosa | ghavane | Maharashtrian ghavan Indian snack is a traditional recipe from Maharashtrian cuisine which is a quick and easy to make snack to be enjoyed when hunger strikes. Learn how to make fenugreek rice dosa. To make methi ghavan, combine all the ingredients in a deep bowl along 2 cups of water to make a batter of pouring consistency. Heat a non-stick tava (griddle) on a medium flame, grease it lightly using a little oil. Pour a ladleful of batter on the tava (griddle) and spread evenly into a 125mm. (5”) diameter circle. Cook the ghavan using a little oil, till it turns golden brown in colour from both the sides. Repeat with the remaining batter to make more 11 ghavans. Serve immediately. Not all dosas are from the south! Here is a quick and easy dosa from the land of Maharashtra. The batter for ghavane is made by just mixing together rice flour, methi leaves and spices, and there is no soaking or fermentation involved. With the slight crunchiness of cumin seeds this soft fenugreek rice dosa sure it a yummy treat for your palate. This is surely one of the yummiest ways to enjoy fresh fenugreek leaves, especially when served hot off the pan on a winter or a rainy day! You can serve this Maharashtrian ghavan Indian snack with green chutney as a delicious fare. Also try other Maharashtrian snack recipes like kothimbir vadi and methi tahlipeeth. Tips for methi ghavan. 1. If you do not have methi leaves, you can replace them with other greens like spinach, coriander or cauliflower greens. 2. Add water gradually as the quantity of water usually depends on the quality of the flour. Enjoy methi ghavan recipe | fenugreek rice dosa | ghavane | Maharashtrian ghavan Indian snack | with step by step images. | [To make methi ghavan, combine all the ingredients in a deep bowl along 2 cups of water to make a batter of pouring consistency., Heat a non-stick tava (griddle) on a medium flame, grease it lightly using a little oil., Pour a ladleful of batter on the tava (griddle) and spread evenly into a 125mm. (5”) diameter circle., Cook the ghavan using a little oil, till it turns golden brown in colour from both the sides., Repeat with the remaining batter to make more 11 ghavans., Serve the methi ghavan immediately.] | [Energy, 46 cal, Protein, 0.7 g, Carbohydrates, 9.1 g, Fiber, 0.3 g, Fat, 0.6 g, Cholesterol, 0 mg, Sodium, 0.4 mg] | methi-ghavan-1696r |
| rcp41465 | Methi Kela Dapka, Gujarati Snack | Snacks | NA | [chopped fenugreek (methi) leaves, mashed banana, salt, whole wheat flour (gehun ka atta), rice flour (chawal ka atta), besan (bengal gram flour), curds (dahi), chilli paste, ginger (adrak) paste, turmeric powder (haldi), powdered sugar, oil, oil, green chutney, tomato ketchup] | 15 mins | 20 mins | [Gujarati Farsans, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Mahashivaratri, Indian Party, High Tea Party] | 6Makes 6 servings | Gujarati | Crisp and flavour-packed whole wheat flour dapkas with the mild sweetness of bananas and the perky taste of fenugreek leaves. This unique combination of bananas and methi makes this Methi Kela Dapka a truly memorable treat. Other ingredients like green chillies and ginger add to the spicy side of this popular Gujarati snack, giving it a really rich flavour. One thing you need to remember is that the Methi Kela Dapka tastes best when it is served immediately. You will not relish it after it gets cold. So, serve it hot and fresh with a cup of steaming hot tea! Try other Gujarati delicacies like the Palak Methi na Muthia and the Toovar Methi na Dhokla . | [Combine the fenugreek leaves and salt in a deep bowl and keep aside for 10 minutes., Squeeze out all the excess water by pressing it between your hands., Combine all the ingredients, including the fenugreek leaves and approx. 1¼ cups of water into a deep bowl and mix very well., Drop spoonfuls of the mixture into hot oil in a deep non-stick pan and deep-fry a few at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve immediately with green chutney and tomato ketchup.] | [Energy, 214 cal, Protein, 3.9 g, Carbohydrates, 27.1 g, Fiber, 3.7 g, Fat, 10.2 g, Cholesterol, 0.8 mg, Sodium, 17.1 mg] | methi-kela-dapka-gujarati-snack-41465r |
| rcp3900 | Methi ki Launji, Fenugreek Seed Sweet Pickle | NA | NA | [fenugreek (methi) seeds, oil, cumin seeds (jeera), asafoetida (hing), whole dry kashmiri red chillies, cloves (laung / lavang), cinnamon (dalchini), chopped jaggery (gur), sugar, chilli powder, coriander-cumin seeds (dhania-jeera) powder, raisins (kismis), dried mango powder (amchur), salt, rice (chawal)] | 10 mins | 15 mins | [Rajasthani Achaar Launji, Pickles / Achar, Indian Dips / Sauces, Saute, Indian Party, Kebab Party, Pressure Cooker] | 2Makes 1.5 cups (21 tbsp ) | Rajasthani | methi ki launji recipe | fenugreek seed sweet pickle | Rajasthani methi launji | methi dana achar | with 29 amazing images. methi ki launji recipe | fenugreek seed sweet pickle | Rajasthani methi launji | methi dana achar is a unique pickle made with fenugreek seeds. Learn how to make fenugreek seed sweet pickle. To make methi ki launji, heat the oil in a pressure cooker, add the cumin seeds, asafoetida, red chillies, cloves and cinnamon and sauté on a medium flame for a few seconds. Add the soaked and drained fenugreek seeds, 1 cup of water, jaggery, sugar, chilli powder, coriander-cumin seeds powder, raisins, dried mango powder, and salt, mix well and pressure cook for 1 whistle. Allow the steam to escape before opening the lid. Switch on the flame and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Remove from the flame and allow it to cool completely. Serve with rotis or khakhras or rice. Roll a spoonful of the Rajasthani methi launji in your mouth, and you can recognise a variety of taste like bitter, sweet and spicy in it! You are sure to enjoy the delicate balance of flavours in this traditional preparation of soaked methi seeds, perked up with spices and powders, and balanced with sweet ingredients like jaggery and raisins. The bitterness of the methi dana is well balanced by the addition of spices like chilli powder, coriander cumin seeds powder and dried mango powder. Further jaggery adds a contrasting sweet flavour to fenugreek seed sweet pickle. The raisins, on the other hand, add a contrasting texture to this methi dana achar. You can savour it with rotis, khakhras or even rice, although the Rajasthanis typically relish it with hot puris or parathas. Tips for methi ki launji. 1. When you add water to the seeds, some will float up. So stir them with a spoon so they sink to the bottom of the water and will be soaked fully. 2. While soaked fenugreek seeds are used in this recipe, you can even opt to use sprouted ones, which makes the launji less bitter. 3. Add chopped jaggery and not whole as it blends easily with the other ingredients. 4. Cool the achar well before refrigerating. 5. This launji stays fresh upto 2 weeks when refrigerated. Enjoy methi ki launji recipe | fenugreek seed sweet pickle | Rajasthani methi launji | methi dana achar | with step by step photos. | [To make methi ki launji, heat the oil in a pressure cooker, add the cumin seeds, asafoetida, red chillies, cloves and cinnamon and sauté on a medium flame for a few seconds., Add the soaked and drained fenugreek seeds, 1 cup of water, jaggery, sugar, chilli powder, coriander-cumin seeds powder, raisins, dried mango powder, and salt, mix well and pressure cook for 1 whistle., Allow the steam to escape before opening the lid., Switch on the flame and cook on a medium flame for 5 to 7 minutes, while stirring occasionally., Remove from the flame and allow it to cool completely., Serve the methi ki launji with rotis or khakhras or rice., This launji stays fresh upto 2 weeks when refrigerated.] | [Energy, 45 cal, Protein, 0 g, Carbohydrates, 8.1 g, Fiber, 0 g, Fat, 1.4 g, Cholesterol, 0 mg, Sodium, 0 mg] | methi-ki-launji-fenugreek-seed-sweet-pickle-3900r |
| rcp30909 | Methi ki Missi Roti, Punjabi Methi Missi Roti | BreakFast | NA | [besan (bengal gram flour), whole wheat flour (gehun ka atta), chopped onions, chopped green chillies, carom seeds (ajwain), chopped fenugreek leaves (methi), ghee, salt, whole wheat flour (gehun ka atta), ghee, butter] | 10 mins | 30 mins | [Punjabi roti recipes | Punjabi parathas, Quick breakfast, Breakfast Theplas, Parathas, Indian Rotis, Indian Party, Tava, Kids Tiffin Box] | 14Makes 14 rotis | Punjabi | methi missi roti recipe | Punjabi methi missi roti | healthy fenugreek leaves flatbread | with 15 amazing images. methi missi roti is a traditional Punjabi flatbread that is packed with flavor, nutrition, and texture. This wholesome roti is made with a combination of whole wheat flour, gram flour (besan), fresh fenugreek leaves (methi), and an array of aromatic spices. The addition of fenugreek leaves not only lends a distinct and slightly bitter flavor but also adds a pleasant earthy aroma to the roti. methi missi roti is not only delicious but also nutritious. Fenugreek leaves are rich in fiber, vitamins, and minerals, making them a healthy addition to this dish. The combination of whole wheat flour and gram flour adds protein, fiber, and complex carbohydrates, making methi missi roti a filling and satisfying meal option. The texture of methi missi roti is another highlight of this dish. The gram flour adds a nutty crunch to the roti, while the fenugreek leaves contribute a slight chewiness, creating a delightful contrast of textures. This unique combination makes methi missi roti a versatile and delicious choice that can be enjoyed on its own or paired with a variety of curries, curd, low fat curds, raita or achar. Overall, methi missi roti is a flavorful and wholesome flatbread that celebrates the rich culinary heritage of India. With its blend of aromatic spices, fresh fenugreek leaves, and hearty flours, this dish is a delightful and nutritious addition to any meal. Give methi missi roti a try and experience the delicious fusion of flavors and textures it has to offer. Pro tips for methi missi roti. 1. In a bowl put 1 cup besan (bengal gram flour). Unlike some rotis made solely with wheat flour, besan is a key ingredient in methi missi roti. It provides binding properties that help form a structured and pliable dough, especially when combined with the fenugreek leaves (methi). 2. Add 1/2 cup chopped fenugreek leaves (methi). They add a slightly bitter and earthy taste to the roti, which is balanced by the other spices and herbs used in the recipe. This bitterness is a characteristic element of Methi Missi Roti and differentiates it from plain rotis. Enjoy methi missi roti recipe | Punjabi methi missi roti | healthy fenugreek leaves flatbread | with step by step photos. | [To make methi missi roti recipe, combine besan, whole wheat flour, onions, green chillies, ajwain, methi leaves and ghee into a deep bowl and knead into soft dough using enough water., Divide the dough into 14 equal portions and roll out each portion into a thin circle of about 150 mm. (6") diameter with the help of a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook each roti using a little ghee, till it turns golden brown in colour from both the sides., Serve methi missi roti immediately with butter.] | [Energy, 105 cal, Protein, 3.3 g, Carbohydrates, 15 g, Fiber, 2.8 g, Fat, 3.8 g, Cholesterol, 0 mg, Sodium, 9 mg] | methi-ki-missi-roti-punjabi-methi-missi-roti-30909r |
| rcp22373 | Methi Koftas in Kadhi, Veg Methi Kofta Curry | NA | Veg | [chopped fenugreek (methi), salt, whole wheat flour (gehun ka atta), bajra (black millet) flour, semolina (rava / sooji), ginger-green chilli paste, turmeric powder (haldi), lemon juice, sugar, baking soda, curd (dahi), besan (bengal gram flour), oil, cumin seeds (jeera), asafoetida (hing), curry leaves (kadi patta), sliced onions, chopped garlic (lehsun), turmeric powder (haldi), salt] | 20 mins | 30 mins | [Punjabi Dals | Punjabi Kadhis, Leafy Vegetable Sabzis, Low Cal Subzis, Indian Curry recipes, North Indian, South Indian, Kadhi recipes from all across India, Non-stick Pan, Pregnancy Recipes to overcome heartburn] | 4Makes 4 servings | Punjabi | methi koftas in kadhi recipe | veg methi kofta curry | Indian style kofta kadhi | healthy kofta curry | with 35 amazing images. methi koftas in kadhi recipe | veg methi kofta curry | Indian style kofta kadhi | healthy kofta curry is a healthy accompaniment to roti or chapati. Learn how to make veg methi kofta curry. To make methi koftas in kadhi, combine the fenugreek leaves and salt in a deep bowl, mix well and keep aside for 5 minutes. Squeeze the water from the fenugreek leaves and transfer it in a deep bowl. Add all the remaining ingredients along with 2 tbsp of water and knead it into a soft dough. Divide the dough into 12 equal portions and shape each portion into round balls. Place the koftas in a steamer plate and steam for 5 minutes. Keep aside. For the kadhi, combine the curds, besan and 1½ cups of water in a deep bowl and whisk well till no lumps remain. Keep aside. Heat the oil in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the asafoetida, curry leaves, onions and garlic and sauté on a medium flame for 1 minute. Add the curds-besan mixture, turmeric powder and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirring continuously. Keep aside. Just before serving, re-heat the kadhi, add the methi koftas, mix gently and cook on a medium flame for 2 minutes. Serve immediately. Easy to make but superlatively delicious, this kadhi plays perfect host to delectable, non-fried, methi-flavoured koftas. These unique koftas in veg methi kofta curry are made with flours of multiple grains, perked up with lemon juice and ginger-green chilli paste. The koftas are steamed and not deep-fried, so they will not aggravate acidity. Neither the koftas nor the kadhi is spicy, so this dish is quite stomach-friendly. But remember to use fresh curd and not sour curd. The use of sour curd can cause acidity. Also remember to have this Indian style kofta kadhi only if curd suits your digestive tract. Heart patients and weight-watchers all can include this healthy kofta curry in their meals. Diabetics too can enjoy it minus the sugar. Protein, calcium and phosphorus are some bone building nutrients this kadhi is rich in. The use of a variety of flours and methi leaves gives as added fibre boost. Tips for methi koftas in kadhi. 1. Grease the steamer plate before placing the koftas on it for steaming. 2. Do not make the koftas too much in advance, else they might harden. 3. To make a Jain version of this kadhi, avoid the use of onions and garlic. Enjoy methi koftas in kadhi recipe | veg methi kofta curry | Indian style kofta kadhi | healthy kofta curry | with step by step photos. | [Combine the fenugreek leaves and salt in a deep bowl, mix well and keep aside for 5 minutes., Squeeze the water from the fenugreek leaves and transfer it in a deep bowl., Add all the remaining ingredients along with 2 tbsp of water and knead into a soft dough., Divide the dough into 12 equal portions and shape each portion into round balls., Place the koftas in a steamer plate and steam for 5 minutes. Keep aside., Combine the curds, besan and 1½ cups of water in a deep bowl and whisk well till no lumps remain. Keep aside., Heat the oil in a deep non-stick pan and add the cumin seeds., When the seeds crackle, add the asafoetida, curry leaves, onions and garlic and sauté on a medium flame for 1 minute., Add the curds-besan mixture, turmeric powder and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirring continuously. Keep aside., Just before serving, re-heat the kadhi, add the methi koftas, mix gently and cook on a medium flame for 2 minutes while stirring occasionally., Serve methi koftas in kadhi, Immediately.] | [Energy, 148 cal, Protein, 5.5 g, Carbohydrates, 17.2 g, Fiber, 2.9 g, Fat, 5.3 g, Cholesterol, 8 mg, Sodium, 22.7 mg] | methi-koftas-in-kadhi-veg-methi-kofta-curry-22373r |
| rcp5708 | Methi Leaves Sambhar | NA | NA | [chopped fenugreek (methi) leaves, toovar (arhar) dal, chopped tomatoes, chopped onions, chopped red pumpkin (bhopla / kaddu), chopped bottle gourd (doodhi / lauki), turmeric powder (haldi), salt, drumstick (saijan ki phalli / saragavo), oil, mustard seeds (rai / sarson), curry leaves (kadi patta), chilli powder, sambhar masala, lemon juice] | 15 mins | 30 mins | [South Indian Sambar, Indian Dal and Kadhi, Deep Pan, Low Cholesterol, High Fiber, Senior Citizen, Pregnancy Folic Acid Rich] | 6Makes 6 servings | South Indian | Sambhar is a dish that is synonymous with South Indian cooking. As it is, sambhar is very nutritious as it combines toovar dal with an assortment of vegetables. While vegetables like red pumpkin, drumsticks and bottle gourd all contribute to the nutrient content of this recipe, the bumper iron top-up comes from the addition of methi leaves, which also adds to the flavour and aroma of the sambhar. Serve the Methi Leaves Sambhar piping hot with idli, dosa, rice or for a change, even with rotis. | [Combine the toovar dal, tomatoes, onions, pumpkin, bottle gourd, turmeric powder, salt and 3 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid and keep aside., Combine the drumstick and ½ cup of water in a deep non-stick pan and cook on a medium flame for 5 minutes. Do not drain and keep aside., Heat the oil in another deep non-stick pan and add the mustard seeds., When the seeds crackle, add the curry leaves and fenugreek leaves, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the chilli powder, sambhar masala, cooked drumstick ( along with the water), cooked dal mixture, a little salt and ½ cup of water, mix well and cook on a medium flame for another 5 minutes, while stirring occasionally., Add the lemon juice and mix well., Serve hot.] | [Energy, 130 cal, Protein, 7.2 g, Carbohydrates, 19.9 g, Fiber, 4.3 g, Fat, 2.3 g, Cholesterol, 0 mg, Sodium, 14.9 mg] | methi-leaves-sambhar-5708r |
| rcp38628 | Methi Makai ki Roti ( Gluten Free Recipe) | NA | Vegan | [chopped fenugreek (methi), maize flour (makai ka atta), green chilli paste, oil, salt, oil] | 10 mins | 15 mins | [Healthy Indian Recipes, Punjabi roti recipes | Punjabi parathas, Indian Rotis, Indian Tawa, Tava, Vegan, Healthy Rotis Healthy Parathas Theplas] | 6Makes 6 rotis (6 roti ) | Punjabi | Green chillies add a pungent touch to these rustic maize flour and fenugreek rotis. Maize flour is difficult to roll so use a light hand while making the rotis. | [Combine all the ingredients in a deep bowl and knead into soft dough, using enough warm water. Keep aside for 10 to 15 minutes., Divide the dough into 6 equal portions and roll out each portion between two sheets of plastic into a circle of 100 mm (4”) diameter., Heat a non-stick tava (griddle) and cook each roti using a little oil, till it turns golden brown in colour from both sides., Serve immediately.] | [Energy, 95 cal, Protein, 1.2 g, Carbohydrates, 12.2 g, Fiber, 1.3 g, Fat, 4.8 g, Cholesterol, 0 mg, Sodium, 2.3 mg] | methi-makai-ki-roti-------gluten-free-recipe-38628r |
| rcp3586 | Methi Makai ki Roti, Punjabi Methi Makki Di Roti | BreakFast | NA | [maize flour (makai ka atta), whole wheat flour (gehun ka atta), chopped fenugreek (methi), green chilli, salt, oil] | 10 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Breakfast Theplas, Parathas, Indian Rotis, healthy Rotis / Parathas, Indian Tawa, Indian Party, Tava] | 6Makes 6 rotis | Punjabi | methi makai ki roti recipe | healthy makai ki roti | Punjabi methi makki di roti | with 29 amazing images. methi makai ki roti recipe | healthy makai ki roti | Punjabi methi makki di roti is a uniquely flavoured roti which is quite popular in North in India. Learn how to make healthy makai ki roti. To make methi makai ki roti, combine all the ingredients and knead into a soft dough using enough warm water. Knead well. Divide the dough into 6 equal parts. Roll out each portion between two sheets of plastic into a circle of 100 mm. (4") diameter. To make methi makai ki roti, combine all the ingredients and knead into a soft dough using enough warm water. Knead well. Divide the dough into 6 equal parts. Roll out each portion between two sheets of plastic into a circle of 100 mm. (4") diameter. Heat a non-stick tava (griddle) and grease it with 1/4 tsp of oil. Cook each roti using 1/4 tsp of oil till golden brown in colour from both the sides. Serve hot. Roti is a simple way of disguising methi in your regular meals. As the name says, this Punjabi methi makki di roti is made with maize flour as its main ingredient with the fresh flavour and aroma of the fenugreek leaves. Fresh green chillies further add pungent accents to these rotis. Methi is an excellent source of iron and vitamin A with moderate amounts of fibre . All healthy individuals as well those suffering from obesity and heart diseases can include this healthy makai ki roti in their diet. Diabetics can have 1 roti if this doesn't fluctuate their blood sugar levels. Serve methi makai ki roti with curd or sarson ka saag. Tips for methi makai ki roti. 1. Remember to press the roti down with a spatula while cooking. Press gently all over to ensure uniform cooking. 2. Note that when you roll, do it very gently with a rolling pin. If you apply extra pressure, your roti will break apart. 3. Apply whole wheat flour to the edges while rolling the dough. Enjoy methi makai ki roti recipe | healthy makai ki roti | Punjabi methi makki di roti | with step by step photos. | [To make methi makai ki roti, combine all the ingredients and knead into a soft dough using enough warm water. Knead well., Divide the dough into 6 equal parts., Roll out each portion between two sheets of plastic into a circle of 100 mm. (4") diameter., Heat a non-stick tava (griddle) and grease it with 1/4 tsp of oil., Cook each roti using 1/4 tsp of oil till golden brown in colour from both the sides., Serve the methi makai ki roti hot.] | [Energy, 80 cal, Protein, 1.6 g, Carbohydrates, 14.4 g, Fiber, 1.7 g, Fat, 2 g, Cholesterol, 0 mg, Sodium, 3.2 mg] | methi-makai-ki-roti-punjabi-methi-makki-di-roti-3586r |
| rcp3870 | Methi Mangodi ( Rajasthani) | NA | Veg | [chopped fenugreek leaves (methi), crushed readymade moong dal mangodi, salt, turmeric powder (haldi), milk, curds (dahi), coriander (dhania) powder, sugar, coconut oil oil, cumin seeds (jeera), ginger-green chilli paste] | 15 mins | 13 mins | [Rajasthani Sabzi, Quick Sabzis, Semi-Dry Sabzis, Leafy Vegetable Sabzis, Traditional Indian Sabzis, Easy Vegetarian Curry, Indian Party] | 4Makes 4 servings | Rajasthani | methi mangodi recipe | Rajasthani methi mangodi sabzi | healthy moong ki wadi with fenugreek | with 30 amazing images. methi mangodi is a traditional Rajasthani sabzi. Learn how to make healthy moong ki wadi with fenugreek. Traditional fare that will take your mind on a journey to the havelis of Rajasthan! Since mangodis are readily available in the market, this lip-smacking methi mangodi can be made very quickly and easily any time you wish to. See our moong dal mangodi recipe in case you wish to make it. All you need to do is pipe the moong dal batter into small mangodis and put it out in the sun for 2 days. The addition of moong dal mangodi balances the bitterness of fenugreek very well, making this a very appealing methi mangodi sabzi to all. Adding a combination of curds and milk helps achieve the perfect consistency and flavour to this methi mangodi sabzi. We suggest you cook methi mangodi in coconut oil as this is far healthier than processed seed oils. Enjoy methi mangodi recipe | Rajasthani methi mangodi sabzi | healthy moong ki wadi with fenugreek | with step by step photos. | [To make methi mangodi, combine the fenugreek leaves, salt and ½ tsp of turmeric powder in a deep bowl and mix well. Cover with a lid and keep aside for 5 minutes. Squeeze out all the water and wash the fenugreek leaves very well. Keep aside., Combine the milk, curds, coriander powder, sugar, remaining ¼ tsp of turmeric powder, salt and ¾ cup of water in a deep bowl, mix well using a whisk and keep aside., Heat the oil in a deep non-stick kadhai and add the cumin seeds., When the seeds crackle, add the ginger-green chilli paste and sauté on a medium flame for a few seconds., Add the mangodi and sauté on a medium flame for 2 minutes., Add the fenugreek leaves and cook on a medium flame for 2 minutes, while stirring occasionally., Add the milk-curds mixture, mix well and cook on a medium flame for 6 to 8 minutes, while stirring occasionally., Serve the methi mangodi immediately.] | [Energy, 180 cal, Protein, 6.6 g, Carbohydrates, 13.2 g, Fiber, 3.6 g, Fat, 11.2 g, Cholesterol, 8 mg, Sodium, 34.4 mg] | methi-mangodi---rajasthani-3870r |
| rcp1737 | Methi Moong Dal Subzi ( Cooking Under 10 Minutes) | NA | Veg | [yellow moong dal (split yellow gram), chopped fenugreek (methi), cumin seeds (jeera), onion, garlic (lehsun) cloves, green chillies, turmeric powder (haldi), besan (bengal gram flour), oil, salt] | 6 mins | 9 mins | [Punjabi Sabzis, Quick Sabzis, Low Cal Subzis, Saute, Kadai Veg, Quick Sabzis, Enhance Breast Milk Production] | 2Makes 2 servings | Punjabi | Sometimes, simple recipes taste more awesome than the elaborate ones! this is one such example. A very easy recipe combining iron-rich fenugreek leaves and protein-rich green gram dal, the smell of methi moong dal subzi bubbling on the stove will draw your family to the table! | [Heat the oil and add the cumin seeds. When they crackle, add the onion, garlic, green chillies and saute for 1 minute., Add the turmeric powder, fenugreek and salt and stir., Add the soaked moong dal and 1/2 cup of hot water., Sprinkle the besan, mix well and bring to a boil. Simmer for some time., Serve hot with rice or rotis.] | [Not Given] | methi-moong-dal-subzi---cooking-under-10-minutes-1737r |
| rcp42038 | Methi Mushroom Sabzi, Veg Mushroom Semi- Dry Curry | Dinner | Veg | [chopped fenugreek (methi), sliced mushrooms (khumbh), ghee, cinnamon (dalchini), black cardamom (badi elaichi), cardamoms, cloves (laung / lavang), bayleaf (tejpatta), grated onions, ginger (adrak) paste, garlic (lehsun) paste, green chilli paste, tomato pulp, turmeric powder (haldi), chilli powder, coriander (dhania) powder, whisked curds (dahi), salt, sugar] | 20 mins | 31 mins | [Semi-Dry Sabzis, Leafy Vegetable Sabzis, Indian Party, Lunch Sabzi, Dinner Sabzi, Biotin Rich] | 3Makes 3 servings | Indian | Pleasantly bitter and super aromatic fenugreek leaf is a great match for the relatively flavourless mushroom! The two ingredients match fabulously in flavour and texture, and when perked up with an assortment of everyday spices, tomatoes, onions, and other ingredients, they give you a very tasty subzi. A good amount of fresh tomato pulp gives this subzi a nice tanginess. Curd adds to this tanginess and also gives the subzi a luscious and rich mouth-feel. Serve the Methi Mushroom Subzi hot and fresh, with Butter Naan and Dal Fry . | [Heat the ghee in a deep non-stick pan, add the cinnamon, big cardamom, cardamom, cloves and bayleaf and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 7 to 8 minutes., Add the ginger paste, garlic paste and green chilli paste and sauté on a medium flame for 1 minute., Add the tomato pulp, turmeric powder, chilli powder and coriander powder, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Add the curds, mix well and cook on a medium flame for 5 minutes, while stirring continuously., Add the fenugreek, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Add the mushrooms and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally., Add sugar and ¼ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve hot.] | [Energy, 138 cal, Protein, 2.6 g, Carbohydrates, 8.9 g, Fiber, 2.4 g, Fat, 10.1 g, Cholesterol, 2.7 mg, Sodium, 19.9 mg] | methi-mushroom-sabzi-veg-mushroom-semi--dry-curry-42038r |
| rcp38900 | Methi Muthia in Green Gravy | NA | Veg | [boiled green peas, chopped onions, oil, coconut milk (nariyal ka doodh) cornflour, salt, chopped coriander (dhania), green chillies, ginger (adrak), garlic (lehsun) cloves, lemon juice, spinach (palak) leaves, chopped fenugreek (methi) leaves, whole wheat flour (gehun ka atta), besan (bengal gram flour), asafoetida (hing), sugar, ginger-green chilli paste, oil, baking soda, oil] | 15 mins | 20 mins | [Advanced Recipes, Sabzis with Gravies, Traditional Indian Sabzis, Indian Party, Kadai Veg, Advanced Curries] | 4Makes 4 servings | Indian | Methi muthia is a popular gujarati tea-time snack, which may be steamed on fried. Here, fried muthias are added to mouth-watering coconut milk based gravy, along with fresh green peas, resulting in an irresistible accompaniment for rotis. | [Combine all the ingredients in a bowl, and knead into a very soft dough using little water approx. 3 tbsp., Divide the mixture into 12 equal portions and shape each portion into a round dumpling., Heat the oil in kadhai and deep-fry, a few muthias at a time, till they turn golden brown in colour from all the sides. Keep aside., Heat the oil in a deep kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the paste and sauté on a medium flame for another 2 to 3 minutes., Add the coconut milk-cornflour mixture, 1 cup of water and salt and mix well. Bring to boil and simmer for 3 to 4 minutes, while stirring occasionally., Add the green peas, mix well and cook on a medium flame for another 1 to 2 minutes., Add the muthias and mix gently., Serve immediately.] | [Energy, 382 cal, Protein, 8.4 g, Carbohydrates, 30.9 g, Fiber, 8.4 g, Fat, 25 g, Cholesterol, 0 mg, Sodium, 45 mg] | methi-muthia-in-green-gravy-38900r |
| rcp1360 | Methi Muthia, Gujarati Methi Muthia | Snacks | Veg | [chopped fenugreek (methi), whole wheat flour (gehun ka atta), besan (bengal gram flour), ginger-green chilli paste, sugar, chilli powder, turmeric powder (haldi), baking soda, oil, salt] | 15 mins | 20 mins | [Gujarati Farsans, Gujarati Dry Snacks, Easy Indian Veg, Deep-fried Indian Starters, Evening Tea Snacks, Deep Fry, Kadai Veg] | 15Makes 15 muthias | Gujarati | methi muthia | Gujarati methi muthiya | deep fried methi muthia | with 24 amazing images. Gujarati Methi Muthia are fist-shaped deep-fried snacks made from a dough of whole wheat flour and besan, flavoured excitingly with methi, sugar and spices. The tongue-tickling flavour and exciting crunch of deep fried methi muthi make them very versatile – they can be enjoyed plain or added to dals, kadhis, gravies and even rice dishes to enliven a meal! These Methi Muthia are used in the popular traditional Gujarati recipe Oondhiya and also in Sprouted Curry with Methi Muthia. Enjoy how to make Methi Muthia | deep fried methi muthia | Gujarati methi muthiya | recipe with detailed step by step photos and video below. | [To make methi muthia, combine the methi leaves and little salt in a bowl, mix well and keep aside for 5 minutes and squeeze out all the excess liquid from the methi leaves., Combine the methi and all the remaining ingredients in a deep bowl and knead into a soft dough, using approx. 1 tbsp of water., Divide the mixture into 15 equal portions and shape each portion roughly into an oval by rolling it between your palms and fingers., Heat the oil in a kadhai and deep-fry the muthias, a few at a time on a medium flame till they turn golden brown in colour from all the sides. Drain the methi muthia on an absorbent paper. Serve immediately.] | [Energy, 37 cal, Protein, 0.9 g, Carbohydrates, 4.6 g, Fiber, 0.9 g, Fat, 1.7 g, Cholesterol, 0 mg, Sodium, 4.2 mg] | methi-muthia-gujarati-methi-muthia-1360r |
| rcp3564 | Methi Mutter Pasanda | NA | Veg | [chopped fenugreek (methi), boiled green peas, low-fat curds (dahi), low-fat milk, besan (bengal gram flour), oil, cumin seeds (jeera), dried fenugreek leaves (kasuri methi), garam masala, salt, sliced onions, chopped cauliflower, sliced ginger (adrak), chopped green chillies, chopped garlic (lehsun), cinnamon (dalchini), clove (laung / lavang), low-fat milk] | 20 mins | 12 mins | [Indian Party, Non Stick Kadai Veg, Healthy Heart Sabzi, Healthy Sabzis with Gravies] | 4Makes 4 servings | Indian | This recipe is an all time favourite. Puréed cauliflower perked with onion and spices imparts a creamy texture to this subji and eliminates the use of high calorie ingredients such as cream and cashewnuts. Methi has plenty of iron and vitamin a while fresh green peas provide fibre which adds bulk and satiates your appetite. This recipe is a perfect accompaniment for nutritious garlic naans. | [Combine all the ingredients in a deep non-stick kadhai, mix well and cook on a medium flame for 8 to 10 minutes or till the onions turn soft, while stirring occasionally., Allow to cool and blend in a mixer to a smooth paste. Keep aside., Combine the curds, milk and besan, whisk well till no lumps remain. Keep aside., Heat the oil in a non-stick kadhai and add the cumin seeds., When the seeds crackle, add the dried fenugreek leaves and sauté on a medium flame for 30 seconds., Add the fenugreek leaves, mix well and sauté on a medium flame for 1 to 2 minutes., Add the prepared cauliflower-onion paste, curds-milk mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the garam masala and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add ½ cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the green peas, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Serve hot.] | [Energy, 88 cal, Protein, 6 g, Carbohydrates, 12.5 g, Fiber, 4.2 g, Fat, 1.5 g, Cholesterol, 0 mg, Sodium, 51.7 mg] | methi-mutter-pasanda-3564r |
| rcp565 | Methi Na Dhebra ( Gujarati Recipe) | Snacks | Veg | [chopped fenugreek leaves (methi), bajra (black millet) flour, jowar (white millet) flour, besan (bengal gram flour), chilli powder, asafoetida (hing), curd (dahi), ginger-green chilli paste, garlic (lehsun) paste, sugar, salt, oil] | 15 mins | 25 mins | [Gujarati Farsans, Gujarati Breakfast, Vegetarain Kebabs, Evening Tea Snacks, Deep Fry, Mother's Day, Indian Party] | 20Makes 20 dhebras | Gujarati | methi na dhebra recipe | tava methi kebab | healthy methi Gujarati pattice | with 25 images. Methi na dhebra is a non-fried healthy Gujarati snack. Learn how to make healthy methi Gujarati pattice. What is a dhebra ? A dhebra is a type of flatbread that is popular in Gujarat, India. It is made with a batter of flour, spices, and vegetables, and is often cooked on a tawa or griddle. Dhebras taste best with green chutney. To make methi na dhebra dough, in a bowl put methi leaves, bajra flour, jowar flour, besan, chilli powder, hing, curd, ginger-green chilli paste, garlic paste, sugar, salt and with 3 tsp of oil. Make a soft dough, using enough water. Divide the dough into 20 equal portions. Pat a portion of the dough into a 50 mm. (2”) diameter and 1 cm thick circle in between your palms. Place 6 dough rounds on a hot tava (griddle). Cook these on a medium flame using ½ tsp of oil, till they turn golden brown in colour from both the sides. Serve methi na dhebra hot with green chutney and low fat curds. An iron and fibre-rich snack made with fenugreek leaves and bajra flour, methi na dhebra is so scrumptious that the plate will be empty in no time—so, take my advice and make more than you think is needed! Main ingredients for tava methi na dhebra. fenugreek (methi) leaves. Methi has a unique, slightly bitter flavor that can add depth and complexity to kebabs. It can also help to enhance the flavor of other spices in the kebab mixture. Methi leaves are low in calorie, powerful antioxidants and cures mouth ulcers. Bajra flour. Bajra flour is high in protein and is a complete protein for vegetarians when combined with dal. So as a Vegetarian, include bajra in your diet. Bajra is a great option for those on a gluten free diet. Although this is a tava methi na dhebra recipe, I must admit that the deep-fried version bajra dhebra tastes even better, so forget the health-watch slogans once in a while and indulge! Pro tips for methi na dhebra. 1. Add 1/4 cup . Jowar flour is a complex carb and will be absorbed slowly in the bloodstream and not cause a spike in insulin. Jowar and all Millets are rich in Potassium. 2. Consider using coconut oil instead of processed seed oils for a healthier diet. Enjoy methi na dhebra recipe | tava methi kebab | healthy methi Gujarati pattice | with step by step photos. | [To make methi na dhebra, in a bowl put methi leaves, bajra flour, jowar flour, besan, chilli powder, hing, curd, ginger-green chilli paste, garlic paste, sugar, salt and with 3 tsp of oil., Make a soft dough, using enough water., Divide the dough into 20 equal portions. Pat a portion of the dough into a 50 mm. (2”) diameter and 1 cm thick circle in between your palms., Place 6 dough rounds on a hot tava (griddle)., Cook these on a medium flame using ½ tsp of oil, till they turn golden brown in colour from both the sides., Serve methi na dhebra hot with fresh curds., You can also deep-fry these dhebras in hot oil till they turn golden brown in colour on both the sides.] | [Energy, 39 cal, Protein, 1 g, Carbohydrates, 5 g, Fiber, 0.9 g, Fat, 1.7 g, Cholesterol, 0.2 mg, Sodium, 2.5 mg] | methi-na-dhebra--gujarati-recipe-565r |
| rcp40149 | Methi Oats Roti | BreakFast | NA | [whole wheat flour (gehun ka atta), quick cooking rolled oats, chopped fenugreek leaves (methi), green chilli paste, salt, whole wheat flour (gehun ka atta), oil, low fat curds] | 10 mins | 15 mins | [Low Cal Breakfast, Breakfast Theplas, Parathas, Indian Rotis, All-in-one Parathas, Tava, Vitamin A Rich, Beta Carotene, Retinol, Low Calorie Rotis Parathas] | 6Makes 6 rotis | Indian | methi oats roti recipe | oats methi roti | healthy methi oats roti | with 18 amazing images. These sumptuous rotis are made with a fibre-rich dough of whole wheat flour and quick rolled oats perked up with iron-rich fenugreek leaves. Learn how to make methi oats roti recipe | oats methi roti | healthy methi oats roti | This is for all the weight watchers out there! Scared of having the oil and ghee-laden parathas? Well, try our version of the healthy methi oats roti, which is filled with the goodness of fibre and is almost close to no calories. These methi oats roti can be had either for breakfast or lunch and they help fill your stomach for quite a long time, without letting you suffer from the mid-morning hunger pangs. Methi has many health benefits. To name a few it helps to reduce cholesterol, helps to control blood sugar levels. Tips to make methi oats recipe: 1. Make sure you use quick cooking oats and not rolled oats. 2. Instead of methi you can use chopped palak. 3. Serve these roti hot with curd or pickle. Enjoy methi oats roti recipe | oats methi roti | healthy methi oats roti | with detailed step by step photos. | [To make methi oats roti, combine all the ingredients in a deep bowl, mix well and make a soft smooth dough using enough water., Divide the dough into 6 equal portions., Roll out each portion of the dough into a 175 mm. (7”) diameter circle with the help of a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook all the rotis using 1 tsp of oil, till light brown spots appear on both the sides., Serve the methi oats roti immediately with low-fat curds.] | [Energy, 95 cal, Protein, 3.2 g, Carbohydrates, 18 g, Fiber, 3.2 g, Fat, 1.5 g, Cholesterol, 0 mg, Sodium, 6.2 mg] | methi-oats-roti-40149r |
| rcp4342 | Methi Pakoda Kadhi | NA | NA | [fenugreek (methi) leaves, curds (dahi),, besan (Bengal gram flour), baking soda, salt, curds (dahi), besan (Bengal gram flour), cumin seeds (jeera), asafoetida (hing), curry leaves (kadi patta), onions, sliced, garlic (lehsun), finely chopped, turmeric powder (haldi), oil, salt, milk, oil] | 15 mins. | 20 mins. | [Kadhi recipes from all across India, Deep Fry, Calcium Dals & Kadhis, Enhance Breast Milk Production] | 4Serves 4. (4 ) | NA | The perfect dish to serve for a Holiday lunch. Fenugreek dumplings are deep fried and dunked for a few seconds in milk and then immersed in the curd kadhi. This process of soaking the fenugreek dumplings in milk makes them softer and more succulent and reduces the sharpness of the curd based kadhi. | [Combine all the ingredients and mix into a thick batter, using a little water., Deep fry spoonfuls of the batter in hot oil, till they are golden brown in colour., Drain on absorbent paper., Mix the curds and gram flour in a bowl, add 1 cup of water and whisk well till no lumps remain. Keep aside., Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida, curry leaves, onions and garlic and sauté for 4 to 5 minutes., Add the curds and gram flour mixture, turmeric powder and salt and bring to a boil over a slow flame., Soak the pakoras in the milk for a few seconds. Drain and add to hot kadhi., Bring to a boil and serve immediately.] | [Energy, 467 cal, Protein, 12.6 g, Carbohydrates, 28.8 g, Fiber, 6.4 g, Fat, 31.2 g, Cholesterol, 16 mg, Sodium, 51.8 mg] | methi-pakoda-kadhi-4342r |
| rcp35113 | Methi Pakoda Kadhi ( Mcrowave Recipe) | NA | Veg | [chopped fenugreek (methi) leaves, besan (bengal gram flour), chopped onions, chilli powder, fruit salt, salt, sour curds (khatta dahi), besan (bengal gram flour), ginger (adrak) paste, chilli paste, salt, oil, mustard seeds ( rai / sarson), cumin seeds (jeera), asafoetida (hing), curry leaves (kadi patta), chilli powder, turmeric powder (haldi), chopped coriander (dhania)] | 15 mins | 9 mins | [Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Quick Veg Indian Curry, Kadhi recipes from all across India, Microwave, Indian Party, Microwave] | 4Makes 4 servings | South Indian | Kadhi fits into any menu, being a traditional favourite. While regular sour curds Kadhis qualifies as simple, this Methi Pakoda Kadhi gets the status of a specialty thanks to a simple enhancement of adding methi and besan dumplings to it. Adding chopped onions and chilli powder to the pakodas gives them a nice texture and flavour respectively, while fruit salt helps them cook completely, without being bulky inside. The best part is that when made using the Microwave , both the kadhi and the pakode take very little time to cook, so you can make them fresh just before serving! | [Combine all the ingredients in a deep bowl and knead into a soft dough using little water (approx. 4 tsp)., Divide the dough into 10 equal portions and shape each portion in between your palms into a round ball., Place them on a greased a microwave-safe plate and microwave on high for 40 seconds. Keep aside., Combine the curds, besan ginger paste, green chilli paste, salt and 1 cup of water in a deep bowl and mix well using a whisk. Keep aside., Put the oil in a microwave-safe bowl and microwave on high for 30 seconds., Add the mustard seeds, cumin seeds, asafoetida, curry leaves, chilli powder and turmeric powder, mix well and microwave on high for 1 minute., Add the curds-besan mixture to the prepared to the tempering, mix well and microwave on high for 4 minutes, while stirring once after 2 minutes., Add the prepared methi pakodas to the kadhi, mix gently and microwave on high for 3 minutes, while stirring twice in between after every 1 minute., Serve immediately garnished with coriander.] | [Energy, 235 cal, Protein, 9.4 g, Carbohydrates, 20.9 g, Fiber, 3.8 g, Fat, 10.3 g, Cholesterol, 0 mg, Vitamin A, 253.1 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.7 mg, Vitamin C, 4.1 mg, Folic Acid, 40.7 mcg, Calcium, 238.3 mg, Iron, 1.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 37.9 mg, Potassium, 279.8 mg, Zinc, 0.5 mg] | methi-pakoda-kadhi--mcrowave-recipe-35113r |
| rcp41564 | Methi Pakoda, Methi Pakora, Methi Bhajiya | Snacks | NA | [chopped fenugreek (methi), besan (bengal gram flour), chopped coriander (dhania), chopped green chillies, chopped onions, turmeric powder (haldi), asafoetida (hing), baking soda, salt, oil, green chutney, tomato ketchup] | 15 mins | 20 mins | [Punjabi Breakfast, Gujarati Farsans, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Pakora Pakoda, High Tea Party] | 3Makes 3 servings | Punjabi | methi pakoda recipe | Indian methi pakora | methi bhajiya | methi fritters | with 20 amazing images. methi pakoda recipe | Indian methi pakora | methi bhajiya | methi fritters is a quick fix snack which embraces basic ingredients, yet is an heavenly culinary experience. Learn how to make Indian methi pakora. Sometimes, bitterness is beautiful, and methi is a perfect example of this. It's mildly bitter taste and irresistible aroma unfailingly delight the palate, whether it is added to a sabzi, roti, pulao or pakoda. In this amazing recipe, which is a hot-seller at some of the roadside food stalls in Mumbai, methi is combined with besan and a couple of other apt ingredients to make crunchy, flavour-packed and aromatic Indian methi pakora. Though methi is the highlight of this snack, generous amount of fresh coriander is an additional flavour boost. These tongue-tickling methi bhajiya is just perfect to have with a cup of hot tea in the evening. Enjoy other nice snacks like Yam Fritters and Bread Fritters. Tips to make methi pakoda. 1. You can use 2 tbsp of rice flour in the batter for the extra crispiness. 2. You can add mashed riped banana to the batter to make Methi Kela Dapka. It also balance outs the flavour of methi. 3. We recommend you to serve the crispy methi pakodas immediately. Enjoy methi pakoda recipe | Indian methi pakora | methi bhajiya | methi fritters | with step by step photos. | [To make methi pakoda, combine all the ingredients and ½ cup of water in a deep bowl and mix well using your hands., Heat the oil in a deep non-stick pan and drop small spoonful of the mixture, a few at a time into the hot oil and deep-fry on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve the methi pakoda immediately with green chutney and tomato ketchup.] | [Energy, 213 cal, Protein, 11.9 g, Carbohydrates, 34.5 g, Fiber, 9.1 g, Fat, 3.1 g, Cholesterol, 0 mg, Sodium, 46.9 mg] | methi-pakoda-methi-pakora-methi-bhajiya-41564r |
| rcp5628 | Methi Palak Chawli Dhokla | Snacks | NA | [black-eyed beans (chawli), chopped spinach (palak), chopped fenugreek (methi) leaves, ginger-green chilli paste, asafoetida (hing), oil, salt, fruit salt, green chutney] | 15 mins | 30 mins | [Gujarati Farsans, Gujarati Dry Snacks, Gujarati Breakfast, Low Cal Breakfast, Breakfast Dhokla, Indian Steamed Snacks, Steam] | 4Makes 4 servings | Gujarati | A totally off-beat combination of ingredients is used to make this dhokla but it turns out to be absolutely awesome! Not just tasty, the Methi Palak Chawli Dhokla is also super healthy. The protein from chawli and the antioxidant vitamins A and C from the greens come together to keep you hale and healthy. This snack helps to build healthy bones too. A couple of everyday ingredients like ginger and green chilli help to enhance the taste of the dhokla. The fenugreek leaves too lend their pleasantly bitter taste and tempting aroma to this snack, making it a super duper hit. It is important to serve these dhoklas immediately to relish the good texture. You can also try other healthy snacks like the Chana Dal and Cabbage Tikki and Nutritious Thalipeeth . | [Wash and soak the beans in enough water for at least 8 hours. Drain., Combine the soaked chawli and approx. ¾ cup of water in a mixer and blend till smooth., Transfer the mixture into a deep bowl, add all the remaining ingredients, except the fruit salt and mix well., Just before steaming, add the fruit salt and 1 tbsp of water and mix gently., Pour half the batter into a greased 175 mm. (7”) diameter thali., Steam in a steamer for 12 minutes or till the dhoklas are cooked., Cool slightly and cut into equal pieces using a sharp knife., Repeat steps 5 to 7 to steam one more batch., Serve immediately with green chutney.] | [Energy, 156 cal, Protein, 10 g, Carbohydrates, 22.1 g, Fiber, 6.9 g, Fat, 3 g, Cholesterol, 0 mg, Sodium, 17 mg] | methi-palak-chawli-dhokla-5628r |
| rcp208 | Methi Palak Paneer Sabzi, Palak Methi Paneer Saag | Dinner | Veg | [chopped fenugreek (methi), chopped spinach (palak), paneer (cottage cheese), oil, chopped onions, chopped tomatoes, chopped green chillies, turmeric powder (haldi), chilli powder, salt, sugar, rotis parathas] | 10 mins | 12 mins | [Punjabi Sabzis, Punjabi Paneer Recipes, Dinner, Leafy Vegetable Sabzis, Indian Tawa, Calcium Rich Indian Recipes, Calcium Rich Sabzi, Vegetables] | 2Makes 2 servings | Punjabi | methi palak paneer sabzi recipe | palak methi paneer saag | Indian style methi palak paneer sabzi | dry methi palak paneer | methi palak paneer sabzi is an easy Indian accompaniment to rotis and parathas. Made from methi, palak, paneer, onions, tomatoes and spices. Learn how to make palak methi paneer saag. To make methi palak paneer sabzi, heat 6 tsp of oil on a non-stick tava (griddle), add the paneer pieces and cook on a high flame for 4 to 5 minutes or till they turn light pink in colour. Remove from the flame and keep aside. In the same non-stick tava (griddle), add the remaining 1 tsp of oil, add the onions and sauté on a medium flame for 1 to 2 minutes. Add the tomatoes, green chillies and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Add the turmeric powder, chilli powder, fenugreek leaves, spinach, salt and sprinkle 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the sautéed paneer and sugar, mix it lightly and cook on a medium flame for 1 minute. Serve immediately with rotis or parathas. You will love the delectable blend of traditional spices with your favourite greens and veggies, but remember to serve Indian style methi palak paneer sabzi fresh to enjoy the perfect aroma, flavours and colours. This palak methi paneer saag can be enjoyed at lunch time too!. You can cool it and pack it in a tiffin to be carried to work. Greens are wonder foods that we aim to include daily in our diets. This dry methi palak paneer is a wonderful recipe that includes two iron and vitamin A rich greens at one go, and calcium and protein loaded paneer on top of that! The fibre is a boon for the gut too! But check out the calories in dry methi palak paneer and make your serving size choice. You can also reduce the amount of oil being used to save on some calories. Those who are aiming a low fat diet, can replace the high fat paneer with low fat paneer. Tips for methi palak paneer sabzi. 1. Use fresh and soft paneer and not dry paneer for this recipe. Dry paneer will break while cooking. 2. Use finely chopped onions and tomatoes and not roughly chopped for better mouthfeel. 3. Do not over cook the greens, else they will lose their colour. 4. The little quantity of sugar is to balance the tartness of tomatoes. But if you wish you can avoid it. Enjoy methi palak paneer sabzi recipe | palak methi paneer saag | Indian style methi palak paneer sabzi | dry methi palak paneer | with step by step photos below. | [Heat 6 tsp of oil on a non-stick tava (griddle), add the paneer pieces and cook on a high flame for 4 to 5 minutes or till they turn light pink in colour. Remove from the flame and keep aside., In the same non-stick tava (griddle), add the remaining 1 tsp of oil, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the tomatoes, green chillies and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continously, Add the turmeric powder, chilli powder, fenugreek leaves, spinach, salt and sprinkle 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the sautéed paneer and sugar, mix it lightly and cook on a medium flame for 1 minute., Serve immediately with rotis or parathas.] | [Energy, 418 cal, Protein, 11.9 g, Carbohydrates, 14.9 g, Fiber, 3.1 g, Fat, 34.6 g, Cholesterol, 0 mg, Sodium, 37.7 mg] | methi-palak-paneer-sabzi-palak-methi-paneer-saag-208r |
| rcp3591 | Methi Paneer Paratha | Dinner | Veg | [whole wheat flour (gehun ka atta), salt, chopped fenugreek (methi), grated low fat paneer (cottage cheese), cumin seeds (jeera), ginger-green chilli paste, turmeric powder (haldi), oil, salt] | 10 mins | 20 mins | [Punjabi roti recipes | Punjabi parathas, Dinner, Breakfast Theplas, Parathas, One Dish Vegetarian Meals, One Meal Dinner, Stuffed Veg Parathas, All-in-one Parathas] | 4Makes 4 parathas | Punjabi | methi paneer paratha recipe | healthy paneer methi paratha | Punjabi paneer methi paratha | with 35 amazing images. methi paneer paratha is a nourishing one dish meal. Learn how to make healthy paneer methi paratha. Punjabi paneer methi paratha is an even more exciting version of paneer paratha made using whole wheat flour, low fat paneer that is perked up with aromatic fenugreek leaves. To make methi paneer paratha, first make the dough. For that combine the wheat flour and salt and knead into a soft dough, using enough water. Cover the dough with a wet muslin cloth and leave aside for 10 minutes. For stuffing, heat the oil in a non-stick pan and add the cumin seeds and ginger-green chilli paste. When the seeds crackle, add the fenugreek leaves, turmeric powder and salt and sauté for 2 to 3 minutes. Add the paneer and mix well. Divide the dough and stuffing into 4 equal portions. Roll a portion of dough, place a portion of stuffing in the centre, bring all the sides to the centre and seal it. Again roll into a 4" paratha and cook on a medium flame on hot tava till golden brown. Serve hot. Let’s see why this is a healthy paneer methi paratha? The methi contributes not just flavour but also substantial amounts of vitamin A and calcium to this toothsome dish. Relish these methi paneer parathas. Paneer, on the other hand, is also calcium rich. The combination of these 2 ingredients in this Punjabi breakfast is a true nourishing package. Further with substantial amount of fibre in healthy paneer methi paratha, it can be enjoyed by diabetic, heart patients and cancer patients for breakfast or lunch. Tips for methi paneer paratha. 1. Make the dough only with wheat flour and no addition of maida to have a healthy meal. 2. Low fat paneer has been used to cut down on calorie and fat intake. If you do not have any fat restriction, you can opt for regular paneer. 3. Serve it off the tava as there is no ghee or butter used for brushing after cooking. Enjoy methi paneer paratha recipe | healthy paneer methi paratha | Punjabi paneer methi paratha | punjabi breakfast | with recipe below. | [Combine the wheat flour and salt and knead into a soft dough, using enough water. Knead well., Cover the dough with a wet muslin cloth and leave aside for 10 minutes., Divide the dough into 4 equal portions., Heat the oil in a non-stick pan and add the cumin seeds and ginger-green chilli paste., When the seeds crackle, add the fenugreek leaves, turmeric powder and salt and sauté for 2 to 3 minutes., Add the paneer and mix well. Divide the stuffing into 4 equal portions. Keep aside., Roll out one portion of the dough into a circle of 75 mm. (3”) diameter., Place one portion of the methi paneer stuffing in the centre of the circle., Bring together all the sides in the centre and seal tightly., Roll out again into a circle of 100 mm. (4”) diameter using flour to roll the paratha., Cook on a non-stick tava (griddle) until both sides are golden brown., Repeat with the remaining dough and stuffing to make 3 more methi paneer paratha., Serve the methi paneer parathas hot.] | [Energy, 103 cal, Protein, 3.8 g, Carbohydrates, 18.9 g, Fiber, 3.3 g, Fat, 1.8 g, Cholesterol, 0 mg, Sodium, 17.1 mg] | methi-paneer-paratha-3591r |
| rcp4330 | Methi Papad | Dinner | Veg | [chopped fenugreek (methi), papad, oil, mustard seeds ( rai / sarson), cumin seeds (jeera), asafoetida (hing), turmeric powder (haldi), coriander (dhania) powder, chilli powder, sugar, salt] | 5 mins | 10 mins | [Gujarati Shaak Sabzi, Dinner, Quick Sabzis, Leafy Vegetable Sabzis, Non-stick Pan, Dinner Papad] | 2Makes 2 servings (2serving ) | Gujarati | Methi Papad is a mouthwatering delicacy that provides you a clear taste of Gujarati cuisine – simple yet irresistibly tasty! A thin sauce like preparation with fenugreek leaves and a traditional tempering, is topped with shredded papads and served hot with roti, puri or rice. Remember to add the papad just before serving, otherwise it will soak up the liquid and disintegrate, spoiling the whole dish. | [Heat the oil in a broad non-stick pan, add the mustard seeds and cumin seeds and sauté on a medium flame for a few seconds., When the seeds crackle, add the asafoetida and fenugreek leaves and sauté on a medium flame for 1 to 2 minutes., Add the turmeric powder, coriander powder, chilli powder, sugar, salt and 3 cups of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Just before serving, add the papad, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve immediately.] | [Energy, 229 cal, Protein, 10.7 g, Carbohydrates, 27.6 g, Fiber, 8.8 g, Fat, 8.4 g, Cholesterol, 0 mg, Sodium, 10.7 mg] | methi-papad-4330r |
| rcp600 | Methi Papad ( Gujarati Recipe) | NA | NA | [fenugreek (methi) seeds, papad, oil, mustard seeds ( rai / sarson), asafoetida (hing), turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, grated jaggery (gur), salt, rotlis] | 10 mins | 23 mins | [Gujarati Shaak Sabzi, Jain Subzi / Gravies, Jain Paryushan, Quick Sabzis, Sukhi Sabzis, Traditional Indian Sabzis, Jain Subzis] | 4Makes 4 servings (4 serving ) | Gujarati | methi papad recipe | methi papad nu shaak | Rajasthani methi papad | methi papad ki sabzi | with amazing 17 images. methi papad ki sabzi is a Rajasthani main course meal, popular Gujarati side dish which is made with papad and methi seeds. It is super quick and easy to make. The ingredients used in making the methi papad are basic and can be easily found in every Indian well maintained pantry!! An unusual delicacy of fenugreek seeds cooked with papad in a sweet and spicy gravy. Methi seeds have excellent medicinal properties—amongst other benefits, they are iron-rich while also being a natural body coolant. We have used jaggery in the recipe to cut down the bitterness of methi seeds, you can even use sugar if you wish to. Also, you can use any papad that is available to make this methi papad ki sabzi. We have used plain papad. You can make this quick methi papad nu shaak on a long tiring day or when you are too lazy or tired to cook. This sabzi can be prepared in a jiffy and requires no chopping and mise en place so is prepared quickly. Normally, only a few spoons of methi seeds are used in any recipe; hence the plentiful use of methi seeds makes this methi papad shaak extraordinary. This dish is also very tasty despite the bitterness. Enjoy hot, with rice and pickles. Learn to make methi papad recipe | methi papad nu shaak | Rajasthani methi papad | methi papad ki sabzi | with detailed step by step recipe photos and video below. | [To make methi papad, soak the fenugreek seeds in enough hot water for 30 minutes and drain well., Add enough water and pressure cook for 3 whistles. Drain out the excess water and keep aside., Heat the oil in a non-stick kadhai and add the mustard seeds and asafoetida., When the seeds crackle, add 1½ cups of water, turmeric powder, chilli powder, coriander-cumin seeds powder, jaggery and salt, mix well and cook on a slow flame till the water starts boiling., Add the fenugreek seeds and papad, mix well and simmer for 4 to 5 minutes, while stirring occasionally., Serve the methi papad immediately with rotlis., To avoid the bitterness, you can replace the fenugreek seeds with ½ cup of chopped fenugreek leaves. Add the fenugreek leaves at step no. 4 when the seeds crackle and sauté on a medium flame for 3 to 4 minutes and continue as per the recipe.] | [Energy, 145 cal, Protein, 7.6 g, Carbohydrates, 20.6 g, Fiber, 5.6 g, Fat, 3.6 g, Cholesterol, 0 mg, Sodium, 0 mg] | methi-papad--gujarati-recipe-600r |
| rcp41171 | Methi Paratha | Lunch | NA | [chopped fenugreek (methi), whole wheat flour (gehun ka atta), oil, carom seeds (ajwain), chilli powder, salt, whole wheat flour (gehun ka atta), oil] | 10 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Breakfast Theplas, Parathas, Indian Party, Tava, Malaria Diet, Indian Travel Food Paratha, Lunch Paratha] | 9Makes 9 parathas | Punjabi | methi paratha recipe | methi ka paratha | fenugreek leaves paratha | Punjabi methi paratha for breakfast | with 17 amazing images. methi paratha recipe is a sumptuous and satiating fare often served with a bowl of curd and pickle. Learn how to make methi paratha for breakfast. Who can resist the lure of hot, tava-cooked Punjabi methi ka paratha. The wheat flour dough combines methi leaves and carom seeds, both of which are excellent aroma and flavour boosters.While the Gujarati thepla usually have sesame seeds, these North Indian style parathas are perked up with ajwain. These tiny seeds aid in digestion. To make methi paratha, combine fenugreek leaves, wheat flour, oil, carom seeds, chilli powder and salt in a deep bowl and knead into a soft dough using enough warm water. Divide the dough into 9 equal portions. Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each circle, using a little oil, till it turns golden brown in colour from both sides. Serve hot. Methi has a very unique flavour, which is slightly bitter but very pleasing to the palate... it is the kind of flavour that enthuses you to have more! When you are bored of regular parathas, go for this awesome fenugreek leaves paratha. Enjoy it with a delectable subzi like Paneer Pasanda or Chole or a plain bowl of dahi. Tips for methi paratha. 1. If methi leaves are not easily available, you can buy, clean and dry in the sun till the moisture evaporates and they turn dry. Pack in zip lock bags and store refrigerated. Before use, wash them and make your favourite paratha. 2. Chop the fenugreek leaves finely so rolling becomes easier. 3. While they taste the best when served hot, you can cool them, pack them in an aluminium foil and carry to school or work too. 3. To enjoy a healthier version of this paratha, use less oil while making the dough and while cooking as well. Enjoy methi paratha recipe | methi ka paratha | fenugreek leaves paratha | Punjabi methi paratha for breakfast | with step by step images. | [To make methi paratha, combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water., Divide the dough into 9 equal portions., Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook each circle, using a little oil, till it turns golden brown in colour from both sides., Serve the methi parathas hot.] | [Energy, 122 cal, Protein, 2.2 g, Carbohydrates, 13.2 g, Fiber, 2.3 g, Fat, 7 g, Cholesterol, 0 mg, Sodium, 4.8 mg] | methi-paratha-41171r |
| rcp198 | Methi Pitla | NA | Veg | [chopped fenugreek (methi), besan (bengal gram flour), oil, chopped onions, garlic (lehsun) paste, chopped green chillies, asafoetida (hing), chilli powder, turmeric powder (haldi), salt] | 10 mins | 6 mins | [Maharashtrian Bhaji, Semi-Dry Sabzis, Leafy Vegetable Sabzis, Non Stick Kadai Veg, Quick Sabzis, Diabetic Sabzis] | 4Makes 4 servings | Maharashtrian | methi pitla recipe | Maharashtrian methi che pitla | methi zunka | with 15 amazing pictures Pitla is a Maharashtrian bhaji made with gram flour (besan) and is made on day to day basis in Maharashtrian households. We have added little twist to pithla by adding chopped fenugreek leaves (methi) and made a very delicious recipe that is "Methi Pitla".The addition of fenugreek leaves gives an exciting twist to the otherwise traditional Maharashtrian pitla. Methi Pitla is quick and super easy to make. I remember as a kid, when we would run out of vegetables or when mom would be in a hurry she would make this super quick Maharashtrian sabzi "methi pitla". When you cook the methi pitla with a little more water it is called methi zunka. The procedure to make Maharashtrian methi che pithla is very simple. The base of the recipe is besan, so firstly besan is mixed with required water and whisked properly making sure no lumps are left. Further, oil is heated in a non-stick pan and onions and garlic paste are added. Onions give a mouthfeel to the pithla. Once the onions are cooked methi leaves are added with chillies and asafoetida. Generally methi pitla is made spicy but you can adjust the green chillies according to your preference. Lastly, besan water mixture, turmeric and red chilli powder are added. And mixed well. It is cooked together for 3-4 minutes while continuously stirring it, if you leave it unattended there are high chances of your Maharashtrian methi che pithla getting burnt or it will stick to the bottom of the pan. So, to avoid that make sure you stir and whisk it continuously. Spicy methi pitla with chawal bhakri is the comfort food for most Maharashtrian families and a popular dish in most roadside eateries in Mumbai called the “Zunka Bhakar centres”. When I was studying in Bombay, I remember eating at the Zunka Bhakar centres on many nights when we went to the town side. Serve Methi Pithla with jowar bhakri and accompany it with onions and red chill thecha. Enjoy methi pitla recipe | Maharashtrian methi che pitla | methi zunka | with step by step procedure and video below. | [To make methi pitla, combine the besan and 2 ½ cups of water in a deep bowl and whisk well. Keep aside., Heat the oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 1 minute., Add the methi, green chillies and asafoetida and sauté on a medium flame for 2 minutes., Add the besan-water mixture, chilli powder, turmeric powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Serve the methi pitla immediately with jowar roti, garlic chutney and onions.] | [Energy, 226 cal, Protein, 6.8 g, Carbohydrates, 20.5 g, Fiber, 5.3 g, Fat, 13 g, Cholesterol, 0 mg, Sodium, 27.2 mg] | methi-pitla-198r |
| rcp37842 | Methi Pitla ( Healthy Subzi) | Dinner | NA | [chopped fenugreek (methi), besan (bengal gram flour), peanut oil, garlic (lehsun) paste, chopped onions, chopped green chillies, asafoetida (hing), turmeric powder (haldi), chilli powder, salt, bhakris chapatis] | 10 mins | 6 mins | [Maharashtrian Bhaji, Dinner, Non-stick Pan, Diabetic recipes, Arthritis Diet, Dinner Sabzi] | 2Makes 2 servings | Maharashtrian | healthy methi pitla recipe | methiche pithle | Maharashtrian methi pitla | with 17 amazing images healthy methi pitla is a tasty and quick Maharashtrian recipe that can be prepared in a jiffy. It is one of their comfort foods which is definitely part of their weekly menu. Maharashtrian methi pitla is a really quick to make and is made with minimum of ingredients and the ingredients used in the dish are simply available in every well maintained Indian kitchen. We have given a twist to the Maharashtrian pitla by making it healthier, method and technique of making healthy pitla is simple. All you need to do to proceed is to combine besan and water, which is the base of the dish. For the tempering of healthy methi pitla, take oil in a non stick kadhai, next add onions which will give a crunch to the Maharashtrian sabzi. Add garlic paste, you can also use freshly crushed or pound garlic it gives a unique and luscious taste to the methi pitla. Next, add methi leaves and green chillies, you can adjust the quantity of green chillies depending on your preference of spice. Add asafoetida and besan water mixture followed by Indian spices like red chilli powder and turmeric powder. Mix and cook well for 3-4 mins and make sure you do not leave Maharashtrian methi pitla unattended and keep stirring it continuously or it may stick to the bottom of the pan or might burn. Stop cooking when you have derived the required consistency. See why we think methi pitla is healthy? Made mainly from methi and besan, so lets understand the ingredients. Besan has more good fat than whole wheat flour and also higher protein content. Rich in complex carbohydrates and with a low glycemic index, besan is good for diabetics too. Methi leaves are in calorie, powerful antioxidant and cures mouth ulcers. Fenugreek leaves help in improving glucose and insulin responses, hence good for diabetics. Make sure you serve healthy pitla immediately or with time it tends to get lumpy. methiche pithle goes really well with chawal bhakri, jowar roti and some green chilli thecha and red chill thecha. Some households also have it with rice. So, we would suggest if you are willing to have methiche pithle with rice keep it liquidy and if you are intending to serve it with an Indian bread then keep it thick. For weight watcher, healthy methi pitla recipe is definitely your kind of recipe. Enjoy healthy methi pitla recipe | methiche pithle | Maharashtrian methi pitla | with detailed step by step photo and video. | [To make methi pitla, combine the besan along with 2 cups of water in a deep bowl and whisk well till no lumps remain., Heat the peanut oil in a non-stick kadhai, add the garlic paste and the onions and sauté on a medium flame for 1 to 2 minutes., Add the fenugreek leaves, green chillies and asafoetida and sauté on a medium flame for 1 to 2 minutes., Add the prepared besan-water mixture, turmeric powder, chilli powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Serve the healthy methi pitla immediately with whole wheat bhakris or chapatis.] | [Energy, 182 kcal, Protein, 7.3 gm, Carbohydrates, 22.8 gm, Fat, 6.9 gm, Iron, 2.0 mg, Folic Acid, 47.7 mg, Zinc, 0.7 mg] | methi-pitla--healthy-subzi-37842r |
| rcp40891 | Methi Pudla, Methi Pudla Using Whole Wheat Flour | Lunch | Veg | [chopped fenugreek leaves (methi), salt, whole wheat flour (gehun ka atta), besan (bengal gram flour), turmeric powder (haldi), garlic (lehsun) paste, chilli powder, asafoetida (hing), sugar, oil, toasts] | 10 mins | 20 mins | [Gujarati Farsans, Breakfast Chillas, Indian Pancakes, Indian Pancakes, Evening Tea Snacks, One Dish Vegetarian Meals, Indian Tiffin Box, Lunch box, Dabba, High Tea Party] | 6Makes 6 pudlas | Gujarati | methi pudla recipe | methi chilla | healthy fenugreek pancakes | with 20 images. methi pudla is a popular Gujarati breakfast snack. Learn to make methi chilla. Delicious methi pancakes of whole wheat flour and besan perked up with chopped fenugreek and spice powders. methi pudla is a fantastic choice for breakfast. It can even be enjoyed with evening tea or for dinner. While pudlas can be made plain or with other veggies, the methi pudla has a universal appeal because of the rich aroma of fenugreek and its special flavour, which is slightly bitter but very appealing to the palate. A teaspoon of garlic paste adds to the flavour of this delicious snack, making it all the more irresistible. Serve the methi pudla fresh off the tava, with green chutney, crisp toasts and tea. Fenugreek leaves in healthy methi pudla help in improving glucose and insulin responses, hence good for diabetics. The levels of cholesterol also reduced with intakes of fenugreek leaves. Enjoy methi pudla recipe | methi chilla | healthy fenugreek pancakes | with step by step photos. | [To make methi pudla, combine the methi and little salt in a bowl, mix well and keep aside for 15 minutes. Squeeze out all the excess water., Transfer the methi into a deep bowl, add all the other ingredients and approx. 1½ cups of water and mix well., Heat a non-stick tava (griddle) and grease it using a little oil., Pour a ladleful of the batter on the tava (griddle) and spread in a circular motion to make a 150 mm. (6”) diameter circle., Cook on a medium flame, using little oil, till it turns golden brown in colour from both the sides., Repeat steps 3 to 5 to make 5 more methi pudlas., Serve the methi pudla immediately with toasts.] | [Energy, 120 cal, Protein, 3.8 g, Carbohydrates, 19.8 g, Fiber, 3.7 g, Fat, 3.2 g, Cholesterol, 0 mg, Sodium, 10.7 mg] | methi-pudla--methi-pudla-using-whole-wheat-flour-40891r |
| rcp42066 | Methi Puri Recipe, Crisp Indian Jar Snack | Snacks | NA | [whole wheat flour (gehun ka atta), chopped fenugreek (methi), turmeric powder (haldi), chilli powder, asafoetida (hing), salt, oil, oil] | 5 mins | 30 mins | [Gujarati Dry Snacks, School Time Snacks, Indian Jar Snacks, Evening Tea Snacks, Diwali Snacks, High Tea Party, Picnic Dry Snacks] | 35Makes 35 methi puris (40 puri ) | Gujarati | methi puri recipe | kadak puri | methi poori | crispy Indian jar snack | with 19 amazing images. A blast of flavour and crunchiness... your taste buds are in for an exciting flavour with these methi puris! Learn how to make methi puri recipe | kadak puri | methi poori | crispy Indian jar snack | A traditional Indian jar snack, these crisp methi puris are made with a dough of whole wheat flour, spruced up with fenugreek leaves and spices. These methi puri is a flat puri which is mainly prepared with the intention of a snack. It is crisp and flat and ideally served by itself without any accompaniment. The mild bitterness and strong aroma of methi are really enchanting, and sure to tantalize your taste buds. You can serve the methi puris with tea to make it a special evening! Tips to make methi puri recipe: 1. Keep the dough covered if not rolling the puris immediately, so that it does not dry up. 2. Use a slotted spoon to turn over the masala puris. 3. Remove the puris from the oil with a slotted spoon and wait a bit till excess oil drains out. 4. Make sure you prick holes all over the puri so that they don't rise when frying. Enjoy methi puri recipe | kadak puri | methi poori | crispy Indian jar snack | with detailed step by step images. | [To make methi puri, combine all the ingredients in a deep bowl and knead into a stiff dough using approx 6 tbsp of water., Divide the dough into 35 equal portions., Roll each portion into a circle of about 75 mm. (3") diameter and prick them using a fork at regular intervals., Repeat steps to make remaining 34 puris., Heat the oil in a deep non-stick kadhai and deep-fry, a few puris at a time, on a medium flame till they are crisp and turns golden brown in colour from both the sides. Drain on an absorbent paper., Serve or store the methi puri in an air-tight container and use as required.] | [Energy, 34 cal, Protein, 0.3 g, Carbohydrates, 1.9 g, Fiber, 0.1 g, Fat, 2.8 g, Cholesterol, 0 mg, Vitamin A, 33.7 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 0.2 mg, Folic Acid, 1 mcg, Calcium, 2.7 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0.8 mg, Potassium, 8.6 mg, Zinc, 0.1 mg] | methi-puri-recipe-crisp-indian-jar-snack-42066r |
| rcp4398 | Methi Sprouts Salad | NA | NA | [lettuce , torn into pieces, tomato cubes, capsicum cubes, methi sprouts, lemon juice, salt black pepper (kalimirch) powder] | A few mins. | Nil. | [Light Salads, Quick Indian Salads, Wholesome Salads (Salads that make a meal), Sprouts, Sprouted Indian Salad recipes, Sprout for Diabetics, Sprouts for Healthy Heart] | 4 Serves 4 | Indian | Being rich not only in iron, but also in other nutrients like vitamin A, calcium and protein, this classic salad is the best way to start your day. | [Soak the lettuce in chilled water for 10 to 15 minutes. Drain and discard the water., Mix all the ingredients together and serve immediately.] | [Energy, 17 cal, Protein, 1.2 g, Carbohydrates, 2.5 g, Fiber, 0.9 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 25.7 mg] | methi-sprouts-salad-4398r |
| rcp42086 | Methi Thalipeeth, Maharashtrian Breakfast | BreakFast | NA | [chopped fenugreek (methi), chopped onions, chopped green chillies, jowar (white millet) flour, ragi (nachni / red millet) flour, bajra (black millet) flour, besan (bengal gram flour), chilli powder, turmeric powder (haldi), coriander (dhania) powder, cumin seeds (jeera), chopped coriander (dhania), salt, oil, curd] | 10 mins | 20 mins | [Maharashtrian Snacks Nashta, Maharashtrian Breakfast, Breakfast Theplas, Parathas, Evening Tea Snacks, Non-stick Pan, Quick Snacks / Quick Starters, Indian Breakfast Recipes for Kids] | 7Makes 7 thalipeeth | Maharashtrian | methi thalipeeth recipe | jowar methi thalipeeth | methi millet flat bread | kanda thalipeeth Maharashtrian Breakfast | with 39 amazing images. methi thalipeeth recipe | jowar methi thalipeeth | methi millet flat bread | kanda thalipeeth Maharashtrian Breakfast is a satiating meal in itself. Learn how to make jowar methi thalipeeth. To make methi thalipeeth, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Divide the dough into 7 equal portions. Place a portion of the dough on a greased plastic sheet and flatten it into a 150 mm. (6”) circle by patting with your fingers. Create 3 holes on the rolled circle with the index finger. Heat a non-stick tava (griddle) and grease it with ½ tsp oil, put the rolled thalipeeth and cook the thalipeeth on a medium flame, using 1 tsp of oil and till it turns golden brown in colour from both the sides. Repeat steps 3 to 5 to make 6 more thalipeeth. Serve immediately with curds. Methi thalipeeth is a traditional Maharashtrian breakfast, made with a mix of flours, aromatic fenugreek leaves and a touch of spice powders. It has a rustic and homely texture and a really inspiring flavour. It is nutritious and filling – a good way to kick-start your day. The best part is kanda thalipeeth Maharashtrian Breakfast is that it has a well-balanced flavour on its own and needs just a cup of curds for serving. To make the methi millet flat bread more exciting, serve it with accompaniments like the Sukhi Lehsun Chutney and Dry Peanut Chutney Powder. Also try other authentic Maharashtrian recipes. Tips for methi thalipeeth. 1. The dough should be soft and but not very loose and sticky. 2. The dough should be used immediately and not kept for too long, else it might release water and then rolling would be very difficult. 3. We recommend the use of thick plastic sheet so rolling is easy. 4. Make 3 holes on the rolled circle with the index finger. This helps the oil to reach till the centre of the thalipeeth and allows it to cook well. 5. Make sure you serve the thalipeeth till it is slightly crisp, so that you get a nice aroma, flavour and texture. Enjoy methi thalipeeth recipe | jowar methi thalipeeth | methi millet flat bread | kanda thalipeeth Maharashtrian Breakfast | with step by step photos. | [To make methi thalipeeth, combine all the ingredients in a deep bowl and knead into a soft dough using enough water., Divide the dough into 7 equal portions., Place a portion of the dough on a greased plastic sheet and flatten it into a 150 mm. (6”) circle by patting with your fingers., Create 3 holes on the rolled circle with the index finger., Heat a non-stick tava (griddle) and grease it with ½ tsp oil, put the rolled thalipeeth and cook the thalipeeth on a medium flame, using 1 tsp of oil and till it turns golden brown in colour from both the sides., Repeat steps 3 to 5 to make 6 more thalipeeth., Serve the methi thalipeeth immediately with curds.] | [Energy, 161 cal, Protein, 3.4 g, Carbohydrates, 18.2 g, Fiber, 3.4 g, Fat, 8.3 g, Cholesterol, 0 mg, Sodium, 10 mg] | methi-thalipeeth-maharashtrian-breakfast-42086r |
| rcp39833 | Methi Thepla, Gujarati Methi Thepla Recipe | Lunch | NA | [chopped fenugreek (methi), whole wheat flour (gehun ka atta), peanut oil, curd (dahi), turmeric powder (haldi), chilli powder, sugar, salt, whole wheat flour (gehun ka atta), peanut oil, chunda sweet pickle] | 10 mins | 30 mins | [Gujarati Roti, Thepla recipe collection, Breakfast Theplas, Parathas, Indian Tiffin Box, Lunch box, Dabba, Tava, Kids Tiffin Box, Kids After School, Roti/ Paratha/ Puri] | 22Makes 22 theplas | Gujarati | Gujarati methi thepla | methi ka thepla | healthy methi thepla | how to make thepla | with 20 amazing images Gujaratis and thepla walk hand and hand, theplas are inherited part of gujju meals, it is used for regular meals, travelling and also for picnics. Gujarati methi theplas are super quick and easy to make. The procedure of making Gujarati methi thepla is quite simple, we have divided it into 2 parts first is kneading the dough and second is making the theplas. To knead the dough for methi thepla in a deep bowl, add whole wheat flour, fenugreek leaves, oil which helps in not letting the dough dry out and also helps keeping the thepla soft. Further, add curd, red chilli powder, turmeric, salt and sugar and knead into a soft dough. My grandmother use to knead dough for methi thepla with buttermilk as it would give extremely soft methi thepla. To make the thepla, divide and roll out thepla in a roti. Place them on a griddle and cook it using peanut oil. We have used peanut oil as it is a healthy methi thepla. Methi theplas are famous not only in Gujarat but also all over the country as well. healthy methi thepla is a also a very healthy diabetic snack, diabetics can indulge 1-2 theplas as fenugreek leaves improve the insulin and glucose response. The use of whole wheat flour adds in some amount of fibre. This is definitely a wholesome choice than refined flour (maida). To toss in some iron, you can replace half the wheat flour with jowar flour. healthy methi thepla also makes a perfect kids tiffin box recipe or theplas for athletes. Make sure you stack the methi theplas one above the another, it will help in maintaining the softness and prevents the methi theplas from drying out. If you do not add curd the theplas can be stored for a long time! See our recipe of methi thepla without curds for travelling. Have methi thepla with quick mango chunda or you can also relish it with curd, green chilli thecha or chips bateta nu shaak. Enjoy Gujarati methi thepla | methi ka thepla | healthy methi thepla | how to make thepla | with detailed step by step photos and video. | [To make methi theplas, combine all the ingredients in a deep bowl and knead into a soft dough using approx. ¾ cup of water., Divide the dough into 22 equal portions and roll out each portion into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook each circle, on a medium flame, using 1 tsp oil, till it turns golden brown in colour from both the sides., Serve the methi theplas hot with chunda or sweet mango pickle.] | [Energy, 76 cal, Protein, 1.5 g, Carbohydrates, 8.9 g, Fiber, 1.5 g, Fat, 4 g, Cholesterol, 0.2 mg, Sodium, 3.1 mg] | methi-thepla-gujarati-methi-thepla-recipe-39833r |
| rcp22497 | Methi, Tomato and Paneer Subzi | NA | Veg | [chopped fenugreek (methi), paneer (cottage cheese), sliced onions, chopped tomatoes, turmeric powder (haldi), chilli powder, sugar, oil, salt] | 12 mins | 7 mins | [Leafy Vegetable Sabzis, Microwave Subzi, Microwave, Microwave] | 2Makes 2 servings | NA | Paneer replaces aloo in this quick-to-make and equally tasty variation of the popular methi aloo. | [Combine the paneer, a pinch of turmeric powder, ¼ teaspoon chilli powder and 1 teaspoon of oil in a microwave-proof plate and mix well so that all the paneer pieces are coated with the masalas., Microwave on high for 40 seconds. Keep aside., Combine the remaining oil and onions in a microwave-proof bowl, cover with a lid and microwave on high for 3 minutes stirring once in between after 1½ minutes., Add the tomatoes, remaining turmeric powder, remaining chilli powder, sugar, salt and 1 teaspoon water. Cover with a lid and microwave on high for 2 minutes., Add the fenugreek leaves, mix well and microwave on high for 1 minute., Add the cooked paneer, mix well and microwave on high for 30 seconds., Serve hot.] | [Energy, 245 cal, Protein, 8.3 g, Carbohydrates, 8.3 g, Fiber, 2.3 g, Fat, 19.8 g, Cholesterol, 0 mg, Vitamin A, 806 mcg, Vitamin B1, -0.5 mg, Vitamin B2, -0.4 mg, Vitamin B3, -0.2 mg, Vitamin C, 22.9 mg, Folic Acid, 12.6 mcg, Calcium, 346.9 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 18.9 mg, Potassium, 81.4 mg, Zinc, 0.1 mg] | methi-tomato-and-paneer-subzi-22497r |
| rcp3432 | Methia Keri, Gujarati Mango Pickle Recipe | NA | NA | [raw mango cubes, sea salt (khada namak), turmeric powder (haldi), mustard (rai / sarson) oil, split fenugreek seeds (methi na kuria), split mustard seeds (rai na kuria), sea salt (khada namak), chilli powder, asafoetida (hing), turmeric powder (haldi)] | 10 mins | 3 mins | [Gujarati Kachumber / Chutneys / Achar, Pickles / Achar, Spicy Achar, Indian Party] | 2Makes 2 cups. (28 tbsp ) | Gujarati | methia keri recipe | Gujarati mango pickle | raw mango pickle | methia keri nu athanu | with 25 amazing images. methia keri recipe | Gujarati mango pickle | raw mango pickle | methia keri nu athanu is a popular pickle from the land of Gujarat. Learn how to make Gujarati mango pickle. To make methia keri, combine the raw mango, sea salt and turmeric powder, mix well and cover with a lid and keep aside for 1 hour. Squeeze out all the excess water. Take a big flat round plate, put a muslin cloth on top and evenly spread the raw mango cubes on it and allow to dry under fan or sunlight for 1 hour. Keep aside. Heat the oil in a small broad non-stick pan on a high flame for 2 to 3 minutes or till it releases an aroma. Keep aside to cool. Combine all the remaining ingredients in a deep bowl and mix well. Add the dried raw mango cubes to the prepared mixture and mix well. Pour the mustard oil over the raw mango mixture and mix well. Put in an air tight container and keep at room temperature for 2 days and then refrigerate. Come summer and it’s time to stock up on pickles! So, don’t lose this opportunity to add a jar of tongue-tickling raw mango pickle to your pantry. Made of raw mango and a special, freshly-mixed masala, this is one pickle that will jazz up any meal. This traditional Gujarati mango pickle is sure to yield you the best pickle ever! However, never be in a hurry when preparing this pickle. Take time to complete each step properly. This popular methia keri nu athanu can be served as accompaniment to all Indian main course recipes. It also tastes great with khakhras, theplas and parathas. Tips for methia keri. 1. The raw mango cubes in this recipe are unpeeled. 2. While the salt usually added is table salt and is as per taste, for this recipe we recommend adding the mentioned amount of sea salt only. 3. Ensure to squeeze excess water from keri by squeezing them in between your hands. This is necessary as the presence of moisture makes the pickle mushy and also decreases its shelf life. 4. While spreading the mango cubes on a muslin cloth remember to not overlap them. Keep distance between the keris cubes so they dry well. 5. The best way to dry the raw mango cubes quickly is to place the keri cubes on a muslin cloth in sunlight. 6. Most pickles are made with mustard oil and so this recipe also makes use of it. But if you do not like the taste of mustard oil, you can replace it with any other oil. 7. The mustard oil has to be heated till it smokes on a high flame and then cooled down completely to get the perfect flavour of the pickle. 8. Chilli powder can be adjusted as per your spice level. 9. Once the pickle is made, keep it at room temperature in a cool, dry place for 2 days and store in the refrigerator. This is for the keri to soak the flavours of the oil and masala well. 10. When you store the pickle in an air-tight container, some oil should float on top. This helps in preventing the pickle from spoilage. If you feel that there isn’t enough oil on top, heat some more and oil, cool it and add in the jar. 11. Always use a spoon to remove the pickle while serving. The warmth of the hands may be the cause of spoilage. Enjoy methia keri recipe | Gujarati mango pickle | raw mango pickle | methia keri nu athanu | with step by step photos. | [Combine the raw mango, sea salt and turmeric powder, mix well and cover with a lid and keep aside for 1 hour. Squeeze out all the excess water., Take a big flat round plate, put a muslin cloth on top and evenly spread the raw mango cubes on it and allow to dry under fan or sunlight for 1 hour. Keep aside., To make methia keri, heat the oil in a small broad non-stick pan on a high flame for 2 to 3 minutes or till it releases an aroma. Keep aside to cool., Combine all the remaining ingredients in a deep bowl and mix well., Add the dried raw mango cubes to the prepared mixture and mix well., Pour the mustard oil over the raw mango mixture and mix well., Put the methia keri in an air tight container and keep at room temperature for 2 days and then refrigerate.] | [Energy, 54 cal, Protein, 0 g, Carbohydrates, 1.5 g, Fiber, 0.2 g, Fat, 5.4 g, Cholesterol, 0 mg, Sodium, 2699.4 mg] | methia-keri-gujarati-mango-pickle-recipe-3432r |
| rcp574 | Methia No Masala, Koro Sambar, Gujarati Sambhar Masala | NA | NA | [split fenugreek seeds (methi na kuria), split mustard seeds (rai na kuria), oil, chilli powder, turmeric powder (haldi), asafoetida (hing), salt] | 5 mins | 3 mins | [Gujarati Kachumber / Chutneys / Achar, Pickles / Achar, Mixer, Non-stick Pan] | 2Makes 1.75 cup (25 tbsp ) | Gujarati | methia no masala recipe | koro sambar | Gujarati sambar masala | with 14 amazing images. methia no masala is a tongue-tickling Gujarati spice powder with the dominant flavour of mustard seeds and fenugreek seeds. The process of powdering each spice separately and mixing is very important to get the right mouth-feel. The powdered spice mix of Gujarati sambar masala, which stays good for almost one year if stored in an airtight container, is stocked in almost every Gujarati household. methia no masala is used as an accompaniment for parathas, theplas and rotis. Ghee is applied on Khakhra, and this koro sambar is sprinkled over it, to make a scrumptious and tasty snack within minutes! The warmth of the methia no masala on your taste buds is a joy to experience, especially during the winter and monsoon days. Enjoy methia no masala recipe | koro sambar | Gujarati sambar masala | with detailed step by step photos given below. | [To make methia no masala, heat the oil in a broad non-stick pan on a medium flame for 2 minutes. Keep aside to cool slightly., Blend the split mustard seeds in a mixer to a coarse powder. Transfer into a bowl and keep aside., Blend the split fenugreek seeds in a mixer to a coarse powder., Combine the split mustard seeds powder, split fenugreek seeds powder, chilli powder, turmeric powder, asafoetida and salt in a deep bowl and mix well., Add the oil and mix well., Store the methia no masala in an air-tight container and use as required.] | [Energy, 18 cal, Protein, 0 g, Carbohydrates, 0 g, Fiber, 0 g, Fat, 2 g, Cholesterol, 0 mg, Sodium, 1209.2 mg] | methia-no-masala-koro-sambar-gujarati-sambhar-masala-574r |
| rcp4799 | Methiche Varan | NA | Veg | [chopped fenugreek (methi), toovar (arhar) dal, turmeric powder (haldi), salt, ghee, cumin seeds (jeera), asafoetida (hing), curry leaves (kadi patta), grated jaggery (gur), chilli powder, green chilli paste, garlic (lehsun) paste, lemon juice] | 10 mins | 25 mins | [Maharashtrian Dal, Varan / Amti / Kalvan, Popular Dals from all over India, Indian Pressure Cooker, Pressure Cooker Vegetables, Pressure Cooker, Quick Dals / quick Kadhis] | 4Makes 4 servings | Maharashtrian | Varan refers to traditional Maharashtrian lentil-based dishes. Here, cooked toovar dal is perked up with fenugreek leaves and tasty spice powders and pastes. An aromatic tempering adds to the traditional charm of the Methiche Varan, making sure that its aroma and flavour remind you of mom’s cooking! Indeed, this is a homely and satiating treat that you will thoroughly enjoy, when had with a bowl of hot rice or a few phulkas , you can also add on subzis like Batata Ani Flower Cha Rassa or Bharleli Vaangi and Onion Tomato Koshimbir to round up your meal. | [Combine the dal, turmeric powder, salt and 3 cups of hot water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Whisk the dal well using a hand blender. Keep aside., Heat the ghee in a small non-stick pan, add the cumin seeds, asafoetida and curry leaves and sauté on a medium flame for a few seconds., Add this tempering to the cooked and whisked dal, add fenugreek leaves, jaggery, chilli powder, green chilli paste, garlic paste and little salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally., Add the lemon juice and mix well., Serve hot.] | [Energy, 181 cal, Protein, 9.5 g, Carbohydrates, 26.6 g, Fiber, 4.4 g, Fat, 4 g, Cholesterol, 0 mg, Sodium, 17.1 mg] | methiche-varan-4799r |
| rcp33048 | Methiche Varan ( Weight Loss After Pregnancy ) | NA | Veg | [chopped fenugreek (methi) leaves, toovar (arhar) dal, turmeric powder (haldi), salt, ghee, cumin seeds (jeera), asafoetida (hing), curry leaves (kadi patta), grated jaggery (gur), chilli powder, green chilli paste, garlic (lehsun) paste, lemon juice] | 20 mins | 10 mins | [Healthy Indian Recipes, Maharashtrian Dal, Varan / Amti / Kalvan, Indian Pressure Cooker, Pressure Cooker Vegetables, Pressure Cooker, Non-stick Pan, Diabetic recipes] | 6Makes 6 servings | Maharashtrian | It is right to be concerned about shedding your pregnancy weight after delivery, but you surely do not have to worry about losing variety or flavour in the foods you have! Methiche Varan is a perfect example. An authentic Maharashtrian dal reverberating with all the flavours that the desi palate yearns for, this low-cal dish is loaded with methi leaves, rich in fibre, folic acid, vitamin A and iron. Replacing sugar with jaggery not only enhances the taste but also reinforces the iron content. This fibre-loaded dish will appease your craving and hunger, while also helping you regain your waist-line. | [Combine the dal, turmeric powder, salt and 3 cups of hot water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Whisk the dal well using a hand blender. Keep aside., Heat the ghee in a small non-stick pan, add the cumin seeds, asafoetida and curry leaves and sauté on a medium flame for a few seconds., Add the cooked and whisked dal, fenugreek leaves, jaggery, chilli powder, green chilli paste, garlic paste and little salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Add the lemon juice and mix well., Serve hot.] | [Energy, 109 cal, Protein, 6.3 g, Carbohydrates, 17.7 g, Fiber, 2.9 g, Fat, 1.4 g, Cholesterol, 0 mg, Sodium, 11.4 mg] | methiche-varan--weight-loss-after-pregnancy--33048r |
| rcp5577 | Methiwali Arhar Dal, Methi Dal Fry | NA | NA | [toovar (arhar) dal, chopped fenugreek (methi), cumin seeds (jeera), chopped onions, chopped garlic (lehsun), chopped ginger (adrak), chopped green chillies, chopped tomatoes, chilli powder, turmeric powder (haldi), lemon juice, oil, salt, jeera rice steamed rice] | 10 mins | 20 mins | [Punjabi Dals | Punjabi Kadhis, Popular Dals from all over India, Non-stick Pan, Low Cholesterol, Healthy Heart Dals & Kadhis, Iron Rich Sabzis | Iron Rich Dals |, Cancer Dals] | 4Makes 4 servings | Punjabi | methiwali dal recipe | Indian methiwali arhar dal | methi dal fry | lentils with fresh fenugreek leaves | with 28 amazing images. methiwali dal recipe | Indian methiwali arhar dal | methi dal fry | lentils with fresh fenugreek leaves is a nourishing Indian accompaniment. Learn how to make Indian methiwali arhar dal. To make methiwali dal, put the dal in a pressure cooker, add 2 cups water and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a non-stick pan, add the cumin seeds and allow them to crackle. Add the onions, garlic, ginger and green chillies and sauté on a medium flame for 2 minutes. Add the fenugreek leaves and sauté over high flame for 1 minute. Add the tomatoes, chilli powder and turmeric powder and cook for 2 to 3 minutes, while stirring occasionally. Add the cooked dal, salt and 1 cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Add the lemon juice, mix well and serve hot with jeera rice or steamed rice. Simple arhar dal with a tempering of ginger, garlic, green chillies and onions has been presented in a delectable style. The spices further add zing, while the tomatoes and lemon juice add a pleasant mild tangy taste to the Indian methiwali arhar dal. This methi dal fry serves a dual health benefit. It's extremely good for people with heart ailments along with diabetes as methi helps to control blood sugar levels. Moreover, fenugreek is enriched with fibre - which promotes gut health and iron - a nutrient which helps boost hemoglobin levels. To square up an Indian meal, steamed rice is the best accompaniment to lentils with fresh fenugreek leaves, but for all health conscious we recommend to serve with chapati or multigrain roti and a bowl of kachumber. Tips to make methiwali dal. 1. You can pressure cook the dal in advance and keep. 2. We have added green chillies and chilli powder in the recipe, if you do not like it much spicy then avoid the green chillies. 3. Do not whisk the dal after pressure cooking. 4. If serving the dal, add little water to adjust the consistency. Enjoy methiwali dal recipe | Indian methiwali arhar dal | methi dal fry | lentils with fresh fenugreek leaves | with step by step photos. | [To make methiwali arhar dal, put the dal in a pressure cooker, add 2 cups water and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Keep aside., Heat the oil in a non-stick pan, add the cumin seeds and allow them to crackle., Add the onions, garlic, ginger and green chillies and sauté on a medium flame for 2 minutes., Add the fenugreek leaves and sauté over high flame for 1 minute., Add the tomatoes, chilli powder and turmeric powder and cook for 2 to 3 minutes, while stirring occasionally., Add the cooked dal, salt and 1 cup of water, mix well and cook on a medium flame for 4 t o5 minutes, while stirring occasionally., Add the lemon juice, mix well and serve the methiwali arhar dal hot with jeera rice or steamed rice.] | [Energy, 170 cal, Protein, 9.6 g, Carbohydrates, 25.6 g, Fiber, 4.4 g, Fat, 3.3 g, Cholesterol, 0 mg, Sodium, 16.1 mg] | methiwali-arhar-dal--methi-dal-fry-5577r |
| rcp1235 | Mexican Bean and Cheese Salad | NA | Veg | [boiled chawli (cow pea / lobhia), boiled rajma (kidney beans), processed cheese cubes, boiled sweet corn kernels (makai ke dane), chopped tomatoes, chopped spring onions, chopped coriander (dhania), olive oil, lemon juice, dry red chilli flakes (paprika), salt] | 15 mins | 0 mins | [vegetarian Mexican Salads, Indian Salads with dressing, Quick Indian Salads, Wholesome Salads (Salads that make a meal), Mexican Party] | 3Makes 3 servings | Indian | Mexican style bean and cheese salad recipe | Mexican vegetable bean salad | rajma chawli sweet corn salad | with 15 amazing images. Beans are an integral part of Mexican cooking. From stuffing for burritos and tacos to salads and dips, beans are used in almost every other recipe. Here is a scrumptious Mexican bean and cheese salad in which two types of boiled beans are combined with an array of juicy as well as crunchy veggies and tossed with a tangy and spicy dressing. The veggies chosen lend a range of colours and textures to Mexican bean and cheese salad, ranging from the pleasant yellow of sweet corn to the vibrant red of tomatoes and the refreshing green of coriander. Top this delectable multi-textured salad with crunchy nacho chips and serve immediately. Have a go at other Mexican delights like Mexican Rice and Mexican Rajma Corn Pizza. Pro tips for Mexican bean and cheese salad. 1. Add 3/4 cup soaked and boiled rajma (kidney beans). The recipe is a fusion of Mexican and Indian flavors, incorporating kidney beans alongside typical Mexican ingredients. Rajma is a complex carb and rich in Fibre which helps in Lowering Cholesterol levels. Rajma is rich in Potassium which is critical for those with High Blood Pressure as it lessens the impact of sodium. 2. Add 1/2 cup processed cheese cubes. Cheese adds a salty and savory element to the salad, complementing the earthiness of the beans and the freshness of other ingredients like corn and vegetables. This salad features Kodai cheese, a healthy Indian cheese option, for a delicious and nutritious boost. 3. Add 3/4 cup boiled sweet corn kernels (makai ke dane). The sweetness of the corn kernels balances the savory flavors of the beans and cheese. This creates a more interesting and well-rounded flavor profile for the salad. Enjoy Mexican style bean and cheese salad recipe | Mexican vegetable bean salad | rajma chawli sweet corn salad | with step by step photos. | [For the dressing in a small bowl put olive oil, lemon juice, chilli flakes and salt. Mix well and keep aside., In a big bowl put chawli, rajma, cheese, sweet corn kernels, tomatoes, spring onions and coriander., Chill., Just before serving add the dressing and toss well., Serve mexican style bean and cheese salad recipe immediately.] | [Energy, 334 cal, Protein, 15.7 g, Carbohydrates, 30.2 g, Fiber, 5.9 g, Fat, 17.5 g, Cholesterol, 25.7 mg, Sodium, 334.2 mg] | mexican-bean-and-cheese-salad-1235r |
| rcp38436 | Mexican Bean Faheeta ( Healthy Snacks) | Snacks | NA | [corn tortillas, grated mozzarella cheese, rajma (kidney beans), garlic (lehsun) cloves, chopped onions, chopped tomatoes, chopped capsicum, chilli powder, cumin seeds (jeera) powder, oil, salt, green tomatoes, chopped onions, green chillies, vinegar, salt] | 30 mins | 10 mins | [Healthy Quick Snack Ideas, Healthy Snacks Entertaining Ideas] | 6Makes 6 pieces | NA | Throwing a party? try out this mexican delicacy… tortilla stuffed with protein rich bean filling and iron rich green salsa! | [Combine the kidney beans with a little salt and 1½ cups of water and pressure cook till the beans are slightly overcooked., Drain the beans and grind to a coarse paste in a blender. Keep aside., Heat the oil in a non-stick pan, add the garlic and onion and sauté till the onion turns translucent., Add the tomatoes and sauté for another 3 to 4 minutes., Add the ground beans, capsicum, chilli powder; cumin powder and salt mix well. Cook for 5 minutes. Add water if required to adjust the consistency. Keep aside., Cut the tomatoes into big pieces. Add the onions, green chillies and ¼ cup water and cook., When cooked, blend in a liquidiser and strain., Add the vinegar and salt. Keep aside., Spread a little green salsa on each tortilla., Place some bean filling, fold from both the sides and top with cheese., Grill for a few minutes until the cheese melts., Serve hot.] | [Energy, 132 cal, Protein, 4.8 g, Carbohydrates, 20.7 g, Fiber, 1.8 g, Fat, 3.3 g, Cholesterol, 2.4 mg, Sodium, 230.1 mg] | mexican-bean-faheeta---healthy-snacks-38436r |
| rcp815 | Mexican Bean Fajita | NA | NA | [whole wheat flour (gehun ka atta), butter, salt, rajma (kidney beans), onion, oil, chilli powder, salt, grated processed cheese, chopped tomatoes, onion, whole dry kashmiri red chillies, salt, avocado, lemon juice, spring onions, garlic (lehsun) cloves, tomato, green chillies, vinegar, chilli powder, cumin seeds (jeera) powder, chopped coriander (dhania), oil, salt, green tomatoes, onion, green chillies, vinegar, salt, paneer (cottagte cheese) cubes, onion, capsicum, tomato, green chilli, oil, salt] | 30 mins | 30 mins | [Mexican Delights] | 12Makes 12 servings | Mexican | Ideal for a party. Prepare a host of fillings and let your guests compose their own fajita. | [For the dough, blend the butter into the flour with your fingertips, till the mixture has the consistency of bread crumbs., Add salt and warm water (approx. Two-third cup) and make a smooth dough. Leave for 30 minutes., Divide the dough into 12 portions. Roll out each portion into thin chapatti and cook on both sides on a tawa (griddle) till brown spots appear. Keep aside., For the bean filling, heat the oil and cook the onion for 3 to 4 minutes until light pink in colour., Add the remaining ingredients and cook for a few minutes., For the tomato salsa, combine the tomatoes, onion and chillies and cook for 8 to 10 minutes., Cool slightly and blend in a liquidiser. Add salt., For the avocado salsa, mix all the ingredients and store in the refrigerator., For the green salsa sauce, mix the tomatoes, onion, green chillies and 1/2 teacup of water and cook., When cooked, blend in a liquidiser and strain. Add the vinegar and salt., To proceed, spread a little tomato salsa and avocado salsa on each chapatti., Place some bean filling, fold from both sides and top with some tomato salsa and cheese., Grill for a few minutes until the cheese melts., Serve hot., Complex carbohydrates are by far the best source of energy., They help your blood glucose stay high and stimulate insulin release for glycogen storage., As a bonus, this carbohydrates-laden dish is a combination of whole wheat flour and beans, both of which have a slow burning rate.] | [Protein, 6.4 g, Cho, 24.5 g, Fat, 10.8 g] | mexican-bean-fajita-815r |
| rcp5658 | Mexican Bean Fajita ( Healthy Snacks ) | Snacks | NA | [corn tortillas, grated mozzarella cheese, rajma (kidney beans), chopped garlic (lehsun), chopped onions, chopped tomatoes, chopped capsicum, chilli powder, cumin seeds (jeera) powder, oil, salt, chopped green tomatoes, chopped onions, green chillies, vinegar, salt] | 15 mins | 30 mins | [Mexican Burritos / Chimichangas, Indian snacks with little planning, Indian Wraps, Pressure Cooker, Non-stick Pan, Healthy Indian School Snack] | 6Makes 6 fajitas | Indian | Throwing a party? try out this mexican delicacy. . . Tortilla stuffed with protein rich bean filling and iron rich green salsa! | [Combine the rajma with a little salt and 1½ cups of water in a pressure cooker and pressure cook for 3 whistles or till the beans are slightly overcooked., Drain the beans and grind to a coarse paste in a blender. Keep aside., Heat the oil in a non-stick pan, add the garlic and sauté on a medium flame for 30 seconds., Add the onions and capsicum and sauté on a medium flame for 1 to 2 minutes., Add the tomatoes and sauté for another 3 to 4 minutes., Add the ground beans, chilli powder, cumin powder, salt and 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes. Keep aside., Cut the tomatoes into big pieces. Add the onions, green chillies and ¼ cup water. Cover and cook on a medium flame for 5 to 7 minutes., When cooked, blend in a liquidiser and strain., Add the vinegar and salt. Keep aside., Spread a little green salsa on each tortilla., Place some bean filling, fold from both the sides and top with cheese., Grill for a few minutes until the cheese melts., Serve hot.] | [Energy, 129 cal, Protein, 4.9 g, Carbohydrates, 20 g, Fiber, 1.9 g, Fat, 3.3 g, Cholesterol, 2.6 mg, Sodium, 235.6 mg] | mexican-bean-fajita--healthy-snacks--5658r |
| rcp1264 | Mexican Bean Fajita ( Mexican Cookbook) | NA | NA | [whole wheat flour (gehun ka atta), plain flour (maida), oil, salt, rajma (kidney beans), tomatoes, garlic (lehsun), green chillies, onions, chilli powder, cumin seeds (jeera) powder, sugar, butter, oil, salt, tomatoes, vinegar, onion, chilli powder, capsicum, dried oregano, sugar, salt, oil, green tomatoes, onion, green chillies, vinegar, salt, grated cheese] | 30 mins | 10 mins | [Mexican Main Dish] | 12Makes 12 servings | Mexican | A fajita is a tortilla stuffed with a bean filling with a variety of salsas and then grilled with cheese. | [Wash the beans and soak in water overnight. Next day, drain., Add the tomatoes, garlic, green chillies, half the onions and put to cook in a pressure cooker. Drain. Keep aside the drained water., Heat the oil and fry the remaining onions for ½ minute., Add the beans, chilli powder, cumin seed powder, sugar, butter and salt and cook for 2 to 3 minutes., Mash the beans coarsely., If the mixture is dry, add the drained water., Serve hot., Put the tomatoes in hot water for about 10 minutes. Remove the skin and chop., Pierce the capsicum with a fork and hold over the flame until the skin blackens. Remove from the heat, rub off the burnt skin and chop., Heat the oil and fry the onion for ½ minute. Add the remaining ingredients and cook for 3 to 4 minutes., Mix the tomatoes, onion, green chillies and ½ teacup of water and cook., When cooked, blend in a liquidiser and strain., Add the vinegar and salt., Spread a little tomato salsa and green salsa on each tortilla., Place some bean filling, fold from both the sides and top with some tomato salsa and cheese., Grill for a few minutes until the cheese melts., Serve hot.] | [Not Given] | mexican-bean-fajita--mexican-cookbook-1264r |
| rcp42617 | Mexican Bhel | Snacks | Veg | [chopped tomatoes, chopped onions, chopped green chillies, chopped coriander (dhania), chopped garlic (lehsun), dried basil, tomato ketchup, lemon juice, salt, whole wheat flour (gehun ka atta), plain flour (maida), salt, whole wheat flour (gehun ka atta), boiled sweet corn kernels (makai ke dane), chopped coloured capsicum, boiled rajma (kidney beans), grated processed cheese, salt, oil, chopped coriander (dhania), sev] | 20 mins | 15 mins | [Mexican Vegetarian, Mexican Main Dish, Chaat, Snack Recipes for Kids, Innovative Snacks, Kitty Party Snacks, Monsoon Snacks, Evening Snacks] | 4Makes 4 servings | Mexican | Mexican bhel | Indo Mexican street food | homemade veg Mexican bhel | with 20 amazing images Mexican bhel is quite easy to make and can be made from scratch at home. The idea is to bring together classic Mexican components like chunky salsa, crisp tortilla chips, sweet corn, capsicum and boiled rajma along with a handful of sev, to make a crunchy, tangy, pulpy Indo Mexican street food. Bhel, the ever-popular Mumbai roadside snack is so popular all over the world that it has managed to fire people's imagination and spin out innumerable variants. You can adjust the spice levels according to your taste. The Mexican bhel is an innovative snack that you can serve at parties to boggle your guests' imagination! Most Indian’s love Mexican cuisine as its fairly similar to ours and hence we have this yummy Indo Mexican bhel. We show you how to make the salsa and tortillas from scratch in this homemade veg Mexican bhel recipe. Some points to note to make the perfect Mexican bhel. 1. You can check the crispiness of the tortilla chips by breaking one in half. If you hear a snap while breaking, it's crispy. If you do not want to use them now, you can cool them and store in an air-tight container. 2. Just before serving, add the tortilla chips and toss gently using 2 spoons. Remember to add the chips right before serving or else they will lose their crispiness. While on a Mexican spree, try other recipes like Mexican Rice or Mexican Rajma, Bean Sprouts and Lettuce Tossed in Guacamole Dressing. Enjoy Mexican bhel | Indo Mexican street food | homemade veg Mexican bhel | with detailed step by step photos. | [Combine the flours and salt in a deep bowl and knead into a soft dough using enough water., Divide the dough into 5 equal portions., Roll out a portion of the dough into a 175 mm. (7”) thin circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) on a high flame and when hot, place the tortilla gently over it. Cook it lightly on the tava for a few seconds., Repeat steps 3 and 4 to make 4 more tortillas., Cut into small equal diamond shaped pieces using a sharp knife or a cutter., Heat the oil in a deep non-stick pan and deep-fry, a few tortilla chips at a time, on a medium flame till they are golden brown in colour from both the sides. Drain on an absorbent paper. Cool and store in an air-tight container till use., Combine the salsa, sweet corn kernels, colored capsicum, rajma ,cheese and little salt in a deep bowl and mix well., Just before serving the mexican bhel, add the tortilla chips and toss gently., Serve the mexican bhel immediately garnished with coriander and sev.] | [Energy, 165 cal, Protein, 7.4 g, Carbohydrates, 31.9 g, Fiber, 3.9 g, Fat, 1.9 g, Cholesterol, 5 mg, Sodium, 168.6 mg] | mexican-bhel-42617r |
| rcp22721 | Mexican Black Bean Salad, Black Bean Salad with Lime Dressing | NA | Veg | [black beans, chopped onions, chopped tomatoes, lemon juice, dry red chilli flakes (paprika), dried mixed herbs, salt, nacho chips] | 10 mins | 25 mins | [vegetarian Mexican Salads, Indian Salads with dressing, Wholesome Salads (Salads that make a meal), Mother's Day, Mexican Party, Kebab Party, Indian Party Starters] | 2Makes 2 cups | Indian | black bean salad recipe | Mexican style black bean salad | healthy Indian black bean salad with lime dressing | with 29 amazing images. black bean salad recipe | Mexican style black bean salad | healthy Indian black bean salad with lime dressing is a nourishing bowl which encourages weight loss. Learn how to make healthy Indian black bean salad with lime dressing. To make black bean salad, combine the black beans, salt and 2½ cups of water in a pressure cooker, mix well and pressure cook for 5 whistles. Allow the steam to escape before opening the lid. Drain well and transfer the black beans into a deep bowl. Add all the remaining ingredients and mash to a coarse mixture using a potato masher. Refrigerate for at least 1 hour and serve chilled with nacho chips. Unique in every way, this black bean salad is made with a high-fibre legume, cooked and perked up with onions, tomatoes and lemon juice. A sprinkling of chilli flakes and mixed herbs gives it an exotic flavour that tingles the taste buds. While the beans add protein and fibre, the lemon juice adds a dose of vitamin C - all of which reduces skin and tissue damage by providing the ingredients for repair and healing. You can also benefit from the antioxidants present in onions and tomatoes in healthy Indian black bean salad with lime dressing and protect your heart from harmful free radical damage. Diabetics, weight-watchers and heart patients can enjoy the fresh flavours of this salad. This is not really creamy or cheesy and can be had by itself, but it is a crunchy-munchy that combines perfectly with nacho chips too. However, health conscious can enjoy it with baked buckwheat puri or whole wheat khakhra. Tips for black bean salad. 1. Pressure cook the black beans for 5 whistles or till cooked. At times the whistles and the cooking depend on the size of the cooker. 2. Dried mixed herbs can be replaced with dried oregano. Enjoy black bean salad recipe | Mexican style black bean salad | healthy Indian black bean salad with lime dressing | with step by step photos. | [To make mexican black bean salad, combine the black beans, salt and 2½ cups of water in a pressure cooker, mix well and pressure cook for 5 whistles., Allow the steam to escape before opening the lid., Drain well and transfer the black beans into a deep bowl., Add all the remaining ingredients and mash to a coarse mixture using a potato masher., Refrigerate the mexican black bean salad for at least 1 hour and serve chilled with nacho chips.] | [Energy, 67 cal, Protein, 3.2 g, Carbohydrates, 12.7 g, Fiber, 3.6 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 11.8 mg] | mexican-black-bean-salad-black-bean-salad-with-lime-dressing-22721r |
| rcp1714 | Mexican Bread Rolls | Snacks | Veg | [bread, oil, boiled sweet corn kernels (makai ke dane), chopped capsicum, grated processed cheese, butter, plain flour (maida), milk, dry red chilli flakes (paprika), salt, tomato ketchup] | 10 mins | 15 mins | [vegetarian Mexican Starters, Quick Evening Snacks, Indian Snacks for Entertaining, Deep-fried Indian Starters, Raksha - Bandhan, Christmas, Mother's Day] | 11Makes 11 bread rolls | Indian | Mexican bread rolls recipe | Mexican rolls veg starter | quick party starter | Indian snacks with bread | with 20 amazing images. Mexican bread rolls recipe | Mexican rolls veg starter | quick party starter | Indian snacks with bread is an evergreen starter which can be served to young or old. Learn how to make Mexican rolls veg starter. To make Mexican bread rolls, make the filling first. Heat the butter in a broad non-stick pan, add the plain flour and cook on a medium flame for 1 minute, while stirring continuously. Add the milk and cook on a medium flame for 2 minutes, while stirring continuously till no lumps remain or till the sauce turns thick. Add the corn, capsicum, cheese, chilli flakes and salt, mix well and cook on a medium flame for 1 minute, while stirring continuously. Transfer the mixture into another bowl and keep aside. Then remove the crust from all the bread slices and roll each slice with help of a rolling pin. Apply some water at the edges of a bread slice. Place ½ tbsp of the filling in the centre of the bread slice, roll it up tightly and press the edges well to seal the stuffing. Repeat steps 2 and 3 to make 10 more bread rolls. Heat the oil in a deep kadhai and deep-fry the mexican bread rolls, a few at a time, till they turn golden brown in colour from all the sides. Drain the mexican bread rolls on absorbent paper and serve immediately with tomato ketchup. Well, you would have tasted Mexican food in many forms such as tortillas and quesadillas. Here is a much simpler snack that nevertheless has an unmistakable Mexican touch to it. With its unique texture, mild flavour and captivating aroma, Mexican rolls veg starter is a fantastic culinary creation. This quick party starter features bread, deep-fried with a filling of sweet corn, capsicum and cheese bound with milk and flour, and flavoured with red chilli flakes. For all the cheese fans these rolls when served with tomato ketchup are truly irresistible. You can’t just stop at one roll! Leftover bread is best to make this Indian snacks with bread. The reason is that fresh bread is too soft and there are chances that it might tear while rolling. Serve them immediately before they turn soggy. Tips for Mexican bread rolls. 1. While making the filling, after adding milk ensure to stir it continuously to avoid lump formation. 2. While making the rolls double check to see that the roll is well sealed, otherwise it might open up during frying. 3. Bread turns to burn quickly while frying. So deep fry on a slow to medium flame and keep a close watch at it while deep frying. 4. If you wish you can use cornflour slurry to coat the rolls. This will guarantee that the bread rolls do not open while frying. Use it in the proportion of 1/4 cup cornflour in 1/2 water. Enjoy Mexican bread rolls recipe | Mexican rolls veg starter | quick party starter | Indian snacks with bread | with step by step photos. | [Heat the butter in a broad non-stick pan, add the plain flour and cook on a medium flame for 1 minute, while stirring continuously., Add the milk and cook on a medium flame for 2 minutes, while stirring continuously till no lumps remain or till the sauce turns thick., Add the corn, capsicum, cheese, chilli flakes and salt, mix well and cook on a medium flame for 1 minute, while stirring continuously., Transfer the mixture into another bowl and keep aside., To make the mexican bread rolls, remove the crust from all the bread slices and roll each slice with help of a rolling pin., Apply some water at the edges of a bread slice., Place ½ tbsp of the filling in the centre of the bread slice, roll it up tightly and press the edges well to seal the stuffing., Repeat steps 2 and 3 to make 10 more bread rolls., Heat the oil in a deep kadhai and deep-fry the mexican bread rolls, a few at a time, till they turn golden brown in colour from all the sides., Drain the mexican bread rolls on absorbent paper and serve immediately with tomato ketchup.] | [Energy, 98 cal, Protein, 3 g, Carbohydrates, 13.3 g, Fiber, 0.2 g, Fat, 3.3 g, Cholesterol, 0 mg, Vitamin A, 117.8 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 7.2 mg, Folic Acid, 1.6 mcg, Calcium, 51.3 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 20 mg, Potassium, 21.8 mg, Zinc, 0 mg] | mexican-bread-rolls-1714r |
| rcp6178 | Mexican Bread Tartlets | Snacks | Veg | [cooked sweet corn kernels (makai ke dane), oil, chopped garlic (lehsun), chopped onions, chopped red capsicum, chopped yellow capsicum, chopped green capsicum, blanched , peeled and chopped tomatoes, dry mixed herbs, dry red chilli flakes (paprika), salt, bread slices, melted butter, tomato ketchup, grated processed cheese] | 20 mins | 7 mins | [vegetarian Mexican Starters, Baked Snacks, Bread Snack, Mexican Party, Cocktail Party, Oven] | 9Makes 9 tartlets (9 tartlet ) | Mexican | Cute, little bread tartlets are filled with a delicious mixture of corn, capsicum, tomatoes and onions and topped with a generous layer of cheese. These tartlets must be eaten warm after they’re baked and the cheese is all molten. A great snack for children! | [Heat the oil in broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 1 to 2 minutes., Add the capsicum and sauté on a medium flame for 1 minute., Add the tomatoes, mix well and cook on a medium flame for 1 minute., Add the dried mixed herbs, chilli flakes, sweet corn and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside., Remove the crust from all the bread slices., Roll each slice with a rolling pin., Press the rolled slices into the cavities of a muffin tray which is lightly greased with butter., Brush with melted butter and bake in a pre-heated oven at 200ºc (400ºf) for 8 to 10 minutes or until crisp. Keep aside., Divide the filling into 9 equal portions and fill a portion into each bread tartlet., Spread ½ tsp of tomato ketchup and 1 tsp cheese evenly over each tartlet., Serve immediately.] | [Energy, 119 cal, Protein, 3.9 g, Carbohydrates, 20.1 g, Fiber, 1.3 g, Fat, 3.1 g, Cholesterol, 0 mg, Vitamin A, 151.4 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.3 mg, Vitamin C, 20.7 mg, Folic Acid, 12.4 mcg, Calcium, 39.5 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 33.8 mg, Potassium, 81.2 mg, Zinc, 0.2 mg] | mexican-bread-tartlets-6178r |
| rcp1266 | Mexican Cheese Fajita, Indian Vegetarian Fajita | Dinner | Veg | [guacamole, grated processed cheese, butter, chopped paneer (cottage cheese), oil, chopped onions, chopped capsicum, chopped garlic (lehsun), chopped green chillies, chopped coriander (dhania), salt] | 30 mins | 9 mins | [Mexican Quesadillas, Mexican Main Dish, One Dish Vegetarian Meals, One Meal Dinner, Mexican Delights, Raksha - Bandhan, Christmas] | 7Makes 7 fajitas | Mexican | Mexican cheese fajita recipe | cottage cheese fajita | Indian vegetarian fajita | veg fajita Indian style | with 42 amazing images. Mexican cheese fajita recipe | cottage cheese fajita | Indian vegetarian fajita | veg fajita Indian style is a one dish meal with a burst of flavours and texture. Learn how to make cottage cheese fajita. To make Mexican cheese fajita, make the flour tortilla, guacamole, green salsa and paneer filling. Then place a flour tortilla on a clean and dry surface, spread 1 tbsp of green salsa and 1 tbsp of guacamole evenly over it. Put a portion of the paneer filling on one side of the tortilla and sprinkle 1 tbsp of cheese evenly over it. To roll, fold the two opposite ends of the tortilla over the stuffing. Start rolling the tortilla from one open end over the 2 folded sides. Roll the entire tortilla tightly and wrap it. Repeat steps 1 to 3 to make 6 more fajitas. Heat 1 tsp of butter on a non-stick tava (griddle), place 1 fajita and cook on a medium flame for 2 minutes till all the sides turn golden brown in colour. Repeat step 5 to cook 6 more fajitas. Serve immediately. A snack that is sure to make you drool, the cottage cheese fajita combines the best of everything – wrap, spread and filling! Here, tortillas are lined with authentic Mexican style creamy guacamole and juicy green salsa, and stuffed with a mouth-watering paneer mixture. The paneer filling combines cottage cheese with crunchy veggies and pungent ingredients like garlic and green chillies, thereby adding a spicy dimension to it. You will love the interplay of flavours and textures in this yummy and sumptuous Indian vegetarian fajita. If you like veg fajita Indian style, then also try other wraps and rolls Paneer Tikka Kathi Rolls and Pahadi Paneer Tikka Wrap. Tips for Mexican cheese fajita. 1. Choose well ripe avocado for making guacamole. 2. You can keep the flour tortilla, salsa and guacamole ready, but assemble and cook the fajita just before serving. 3. Enjoy the veg fajita Indian style immediately after preparation, else it might turn soggy. Enjoy Mexican cheese fajita recipe | cottage cheese fajita | Indian vegetarian fajita | veg fajita Indian style | with step by step photos. | [Heat the oil in a broad non-stick pan, add the onions, capsicum, garlic and green chillies and sauté on a medium flame for 2 minutes., Switch off the flame, add the paneer, coriander and salt and mix well., Divide the paneer filling into 7 equal portions and keep aside., To make mexican cheese fajita, place a flour tortilla on a clean and dry surface, spread 1 tbsp of green salsa and 1 tbsp of guacamole evenly over it., Put a portion of the paneer filling on one side of the tortilla and sprinkle 1 tbsp of cheese evenly over it., To roll, fold the two opposite ends of the tortilla over the stuffing. Start rolling the tortilla from one open end over the 2 folded sides. Roll the entire tortilla tightly and wrap it., Repeat steps 1 to 3 to make 6 more fajitas., Heat 1 tsp of butter on a non-stick tava (griddle), place 1 fajita and cook on a medium flame for 2 minutes till all the sides turn golden brown in colour., Repeat step 5 to cook 6 more fajitas., Serve the mexican cheese fajita immediately.] | [Energy, 275 cal, Protein, 8.5 g, Carbohydrates, 22.1 g, Fiber, 3.5 g, Fat, 17.6 g, Cholesterol, 16.8 mg, Sodium, 150.1 mg] | mexican-cheese-fajita-indian-vegetarian-fajita-1266r |
| rcp40715 | Mexican Cheese Fondue | NA | NA | [chopped tomatoes, chopped onions, chopped jalapenos, soaked and chopped dry kashmiri red chillies, garlic (lehsun) paste, chopped coriander (dhania), taco seasoning mix, dried oregano, vinegar, salt, grated monterey jack cheese, sharp cheddar cheese, cornflour, taco seasoning mix, butter, garlic (lehsun) paste, white wine, chunky salsa, jalapeno paste, bread loaf cubes] | 25 mins | 10 mins | [Mexican Dips, Indian Dips / Sauces, Mexican Party, Western Party, Cocktail Party] | 6Makes 6 servings | Indian | This is not one of those bland, cheesy fondues! It is a spicy treat, a true tongue-tickler that will shake awake your taste buds. Here, two exotic varieties of cheese are perked up with a flavourful, homemade chunky salsa, jalapeno paste, peppy seasonings and a couple of other ingredients, which lend the Mexican Cheese Fondue a perfectly creamy texture and fabulous flavour. Although the ingredients sound exotic, they are now easily available in specialty stores and the gourmet sections of supermarkets and online shopping websites, so you will not have any trouble finding them. When adding the cheese to the fondue, it is important to stir the mixture in the shape of an eight to prevent it from sticking to the bottom. Watch our video to understand the nuances of making this delicacy. You can also try other fondues like@r 22739 and Asparagus Fondue . | [Combine the monterey jack cheese, sharp cheddar cheese, cornflour and taco seasoning mix in a deep bowl and mix well. Keep aside., Heat the butter in a deep non-stick pan, add the garlic paste and sauté on a medium flame for a few seconds., Add the white wine, mix well and cook on a medium flame for 2 to 3 minutes or till the wine starts boiling, while stirring occasionally., Add ½ cup of the prepared chunky salsa, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the cheese mixture gradually, mix well and cook on a medium flame for 2 to 3 minutes or till no lumps remain, while stirring occasionally., Add the jalapeno paste, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Serve immediately with bread loaf cubes.] | [Energy, 445 cal, Protein, 24.4 g, Carbohydrates, 9.1 g, Fiber, 1.1 g, Fat, 31.9 g, Cholesterol, 81.2 mg, Sodium, 599.8 mg] | mexican-cheese-fondue-40715r |
| rcp30989 | Mexican Corn, Bean and Cheese Salad | NA | Veg | [boiled sweet corn kernels (makai ke dane), boiled chawli (black-eyed beans), boiled rajma (kidney beans), chopped tomatoes, cheese cubes, chopped spring onions whites, chopped spring onion greens, chopped coriander (dhania), salt, lemon juice, salt, sugar, chilli powder, salad oil, corn chips] | 20 mins | 0 mins | [vegetarian Mexican Salads, Indian Salads with dressing, Wholesome Salads (Salads that make a meal), Western Party] | 4Makes 4 servings (4 serving ) | Indian | A cold salad of corn tossed together with a variety of interesting ingredients like Chawli, rajmah and cheese. | [Combine the dressing ingredients in a bowl. Transfer to a glass bottle and shake well, Mix the corn, chawli, rajma, tomato, cheese, spring onion whites, spring onion greens, coriander and salt., Toss in the dressing and keep in a refrigerator., Just before serving, remove from the refrigerator and top with corn chips., Serve immediately.] | [Energy, 244 cal, Protein, 6 g, Carbohydrates, 21.9 g, Fiber, 3.6 g, Fat, 15.4 g, Cholesterol, 0 mg, Vitamin A, 408.6 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.2 mg, Vitamin C, 28.4 mg, Folic Acid, 24.4 mcg, Calcium, 77.6 mg, Iron, 2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 7.7 mg, Potassium, 262.4 mg, Zinc, 1 mg] | mexican-corn-bean-and-cheese-salad-30989r |
| rcp40894 | Mexican Dosa | Snacks | NA | [baked beans, chopped spring onions whites, chopped capsicum, chilli powder, tomato ketchup, red chilli sauce, cumin seeds (jeera) powder, salt, dosa batter, butter, grated processed cheese] | 15 mins | 25 mins | [South Indian, Different Types of Dosa, Indian Snacks for Entertaining, Indian Birthday Party, Non-stick Pan, Kitty Party Snacks] | 6Makes 6 dosas | South Indian | Mexican dosa recipe | cheese Mexican dosa | Indian style Mexican dosa | Mexican dosa for kitty party | with 20 amazing images. Mexican dosa recipe | cheese Mexican dosa | Mexican dosa-Indian style | Mexican dosa for kitty party is a show stealer whether made at home for family or at a party for friends. Learn how to make Indian style Mexican dosa. A desi favourite transforms into a treat, taking a few hints from Mexican cuisine. Imagine a masala dosa, with a Mexican style baked beans filling and a garnish of cheese, instead of the traditional potato filling. Well, the outcome is a fabulous cheese Mexican dosa! To make Mexican dosa, make the stuffing first. For that combine baked beans, spring onions, capsicum, chilli powder, tomato ketchup, red chilli sauce, cumin powder and salt and keep aside. Then, heat a non-stick tava (griddle), sprinkle a little water on it and wipe off using a piece of cloth. Pour a ladleful of the batter (approx. ¼ cup) on the tava (griddle) and spread in a circular motion to make a 150 mm. (6”) diameter circle. Spread 1 tsp of butter over it and cook on a medium flame till it turns slightly crisp and golden brown in colour. Place one portion of the stuffing in a row in the center and sprinkle 2 tbsp of cheese evenly over it. And fold it over from both the sides overlapping each other. Serve the mexican dosa immediately. If you are an international food aficionado, you are sure to have ingredients like baked beans and chilli sauce ready in your fridge at all times; so making this Mexican dosa is a breeze. You will love the crispy dosa and the tongue-tickling filling, which complement each other beautifully. Cut the Mexican dosa-Indian style into pieces and serve as a starter or enjoy as a one-dish vegetarian meal. Tips for Mexican dosa. 1. Do not make a very thin dosa, else it might not be able to hold the stuffing. 2. Serve it immediately, to avoid turning it soggy. Enjoy Mexican dosa recipe | cheese Mexican dosa | Indian style Mexican dosa | Mexican dosa for kitty party | with step by step photos and video below. | [To make the mexican dosa, divide the stuffing into 6 equal portions. Keep aside., Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth., Pour a ladleful of the batter (approx. ¼ cup) on the tava (griddle) and spread in a circular motion to make a 150 mm. (6”) diameter circle., Spread 1 tsp of butter over it and cook on a medium flame till it turns slightly crisp and golden brown in colour., Place one portion of the stuffng in a row in the center and sprinkle 2 tbsp of cheese evenly over it. And fold it over from both the sides overlapping each other., Repeat steps 2 to 5 to make 5 more mexican dosas., Serve the mexican dosa immediately.] | [Energy, 169 cal, Protein, 19.9 g, Carbohydrates, 19.3 g, Fiber, 4.2 g, Fat, 7.2 g, Cholesterol, 25.5 mg, Sodium, 451.4 mg] | mexican-dosa-40894r |
| rcp1648 | Mexican Filling | NA | NA | [boiled sweet corn kernels (makai ke dane), tomatoes, onion, capsicum, green chillies, oil, salt, bread, butter, tomato ketchup, grated processed cheese] | 10 mins | 10 mins | [Sandwich Recipes, Oven, Non-stick Pan] | 12Makes 10 to 15 servings | NA | | [Put the tomatoes in hot water for 10 minutes. Take off the skin and chop., Heat the oil and fry the onion for 1 minute., Add the capsicum, green chillies and tomatoes and fry for at least 3 to 4 minutes., Add the corn and salt., Remove the crust from the slices., Roll each slice with a rolling pin., Press the rolled slices into the cavities of a muffin tray which is lightly greased with butter., Brush with melted butter and bake in a hot oven at 230 degree c (450 degree f) for 8 to 10 minutes or until crisp., In each tartlet case, fill a little mixture, spread a little tomato ketchup and sprinkle some cheese on top., Bake in a hot oven at 200 degree c (400 degree f) for 5 to 10 minutes or until the cheese melts., Serve hot.] | [Not Given] | mexican-filling-1648r |
| rcp1272 | Mexican Flour Tortilla, Wheat Flour Tortilla | NA | NA | [whole wheat flour (gehun ka atta), plain flour (maida), oil, salt, plain flour (maida)] | 15 mins | 5 mins | [Mexican Quesadillas, Mexican Main Dish, Indian Wraps] | 14Makes 14 tortillas | Indian | flour tortilla recipe | Mexican flour tortilla | Indian style whole wheat flour tortilla | with 19 amazing images. flour tortilla recipe | Mexican flour tortilla | Indian style whole wheat flour tortilla is a basic recipe in Mexican cooking. Learn how to make Indian style whole wheat flour tortilla. To make flour tortilla, combine the flours, oil and salt in a deep bowl and knead into a soft dough using enough water. Cover and keep aside for 30 minutes. Divide the dough into 14 equal portions and roll each portion into a 200 mm. (8”) diameter circle using a little plain flour for rolling. Heat a non-stick tava (griddle) and cook each roti till light brown spots appear on both the sides. Use as required. Maize flour based tortillas are very commonly made and are the heart of Mexican cuisine. Here we presented them in a unique way. We have used a wholesome combination of whole wheat flour and plain flour to make these Indian style whole wheat flour tortilla. With any interesting filling, you can turn these soft Indian style whole wheat flour tortillas into satiating and lip-smacking snacks that can even replace a meal. You can try delicious recipes like veg burritos and bean and pepper tortilla pizza. Tips for flour tortilla. 1. Ensure the dough is smooth like the roti dough we make. This helps in smooth and even rolling of the tortilla. 2. You can even make a large batch of these when you find time and store them in the freezer for quick use on a hurried day. Enjoy flour tortilla recipe | Mexican flour tortilla | Indian style whole wheat flour tortilla | with step by step photos. | [To make mexican flour tortilla, combine the flours, oil and salt in a deep bowl and knead into a soft dough using enough water., Cover and keep aside for 30 minutes., Divide the dough into 14 equal portions and roll each portion into a 200 mm. (8”) diameter circle using a little plain flour for rolling., Heat a non-stick tava (griddle) and cook each roti till light brown spots appear on both the sides., Use the mexican flour tortilla as required., You can store the tortillas by keeping them in an air-tight container and freeze it.] | [Energy, 85 cal, Protein, 2.4 g, Carbohydrates, 15.4 g, Fiber, 0.9 g, Fat, 1.7 g, Cholesterol, 0 mg, Sodium, 2.7 mg] | mexican-flour-tortilla-wheat-flour-tortilla-1272r |
| rcp42493 | Mexican French Fries Recipe | Snacks | Veg | [french fries, oil, salt freshly ground black pepper (kalimirch), oil, chopped onions, chopped garlic (lehsun), chopped capsicum, blanched and finely chopped tomatoes, dry red chilli flakes (paprika), tomato ketchup, salt, cheese slices, milk, salt, dry red chilli flakes (paprika), dried oregano] | 10 mins | 20 mins | [vegetarian Mexican Starters, Indian Snacks for Entertaining, Indian Steamed Snacks, Indian Party Starters, Kitty Party Snacks, Monsoon Snacks, Evening Snacks] | 3Makes 3 servings | Indian | French Fries – that’s all that is predictable about this recipe, which is totally new, totally mouth-watering, totally mind-blowing! In the Mexican French Fries, regular potato fries are given an awesome Mexican touch by bathing them with a chunky salsa and gooey cheese sauce. In every bite, make sure you get a mix of all three in, because the combination is really too good. One thing about this recipe is that you need to make both the French fries and the cheese sauce just before serving and not in advance. The French Fries if made too early will get soggy, while the cheese sauce will become thick. If you are short of time and have to make the cheese sauce in advance, add some milk and boil for a minute before using it. The salsa can be made in advance if required. You can also try other recipes like Spicy Creamy French Fries or French Fries Topped with Pizza Sauce . | [Heat the oil for deep-frying in a deep non-stick pan and deep-fry the french fries a few at a time till they turn golden brown and crisp in colour. Drain on an absorbent paper., Sprinkle a little salt and pepper evenly over it and toss well. Keep aside., Heat the oil in a broad non-stick pan, add the onions and garlic and sauté on a medium flame for 1 minute., Add the capsicum and sauté on a medium flame for 1 minute., Add the tomatoes, chilli flakes, tomato ketchup and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside., Combine all the ingredients in a broad non-stick pan, mix well and cook on a medium flame for 1 to 2 minutes or till the cheese melts, while stirring occasionally. Keep aside., Place the deep-fried french fries on a serving plate and pour the prepared cheese sauce and salsa evenly over it., Top it with chilli flakes and oregano evenly over it., Serve immediately.] | [Energy, 364 cal, Protein, 13.6 g, Carbohydrates, 33.2 g, Fiber, 0.7 g, Fat, 19.5 g, Cholesterol, 30.7 mg, Sodium, 443.1 mg] | mexican-french-fries-recipe-42493r |
| rcp1253 | Mexican Fried Rice, Quick Recipe | Lunch | NA | [cooked rice (chawal), oil, sliced onions, chopped tomatoes, sliced capsicum, salt, boiled mixed vegetables, whole dry kashmiri red chillies, garlic (lehsun) cloves] | 15 mins | 6 mins | [Mexican Rice, Mexican Main Dish, Indian Tiffin Box, Lunch box, Dabba, International Favourites, Mother's Day, Mexican Party, Birthday Party Easy] | 4Makes 4 servings (5 cup ) | Indian | Mexican fried rice | vegetarian Mexican fried rice | Indian style Mexican fried rice | quick fried rice | with 29 amazing images. Our Mexican fried rice is a vegetarian Mexican fried rice recipe. Quick and easy to make Indian style Mexican fried rice with a lovely chilli garlic paste made from dry Kashmiri red chillies. The peppy taste and strong aroma of chilli garlic paste along with the crunch of veggies and the tang of tomatoes makes this Mexican fried rice a really delectable treat for your palate. The varied textures of the veggies also turn out to be very attractive. If you have cooked rice on hand, this yummy Mexican fried rice will take very little time to make, so you can enjoy it even on a busy day. Serve it hot. Notes on making the perfect Mexican fried rice. 1. To cook the rice for your Mexican Fried Rice, wash 1 cup of raw rice thoroughly under running water until you get clear water. The removal of starch from rice helps in getting separate grains after cooking. 2. Do not overcook the rice or else they will turn soft and mushy. 3. Then add the capsicum. The capsicum will not only give a green color, but will also give a bite. We have used sliced capsicum, but you can even use finely chopped. 4. Cook Veg Mexican Fried Rice on a medium flame for 2 to 3 minutes, while stirring occasionally. Be careful while stirring as you do not want the rice to break. You can also try other international rice varieties like Burnt Garlic Fried Rice, Mashkool Rice and many more. Enjoy how to make Mexican fried rice | vegetarian Mexican fried rice | Indian style Mexican fried rice | quick fried rice | with detailed step by step photos and video below. | [To make mexican fried rice, heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the prepared chilli-garlic paste, tomatoes and capsicum and sauté on a medium flame for 2 to 3 minutes., Add the mixed vegetables and 1 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the rice and salt to taste, mix well and cook no a medium flame for 2 to 3 minutes, while stirring occasionally., Serve the mexican fried rice hot.] | [Energy, 408 cal, Protein, 7.8 g, Carbohydrates, 79.4 g, Fiber, 2 g, Fat, 6.6 g, Cholesterol, 0 mg, Sodium, 15.5 mg] | mexican-fried-rice--quick-recipe-1253r |
| rcp1213 | Mexican Green Sauce | NA | NA | [capsicum cubes, milk, butter, plain flour (maida), salt freshly ground black pepper (kalimirch)] | 5 mins | 6 mins | [Indian Dips / Sauces, Mexican Party] | 2Makes 2 cups (28 tbsp ) | Indian | Capsicum is a veggie that’s bursting with flavour! Just a few cubes of capsicum added to any dish instantly perks up its aroma and flavour. Naturally, the Mexican Green Sauce made of capsicum is a great addition to any recipe. However, any ingredient with a strong flavour has to be balanced well to make it appealing to the palate. Milk does that job by aptly toning down the flavour of capsicum, while plain flour helps to thicken the sauce and give it a creamy consistency. This Mexican sauce has been used in recipes like Corn and Cottage Cheese Crepes , Corn and Cottage Cheese Tacos and Broccoli Crepes with Mexican Green Sauce . | [Combine the capsicum with enough hot water in a deep bowl, cover with a lid and keep aside for 5 minutes. Drain well., Combine the capsicum and 2 cups of milk in a mixer and blend to a smooth mixture. Keep aside., Heat the butter in a broad non-stick pan, add the plain flour and sauté on a medium flame for 1 minute using a whisk., Add the capsicum-milk mixture, mix well and cook on a medium flame for 4 minutes, while stirring continuously using a whisk., Add the salt and pepper, mix well and cook on a medium flame for 1 minutes, while stirring continuously., Use as required.] | [Energy, 26 cal, Protein, 0.7 g, Carbohydrates, 1.4 g, Fiber, 0.1 g, Fat, 1.6 g, Cholesterol, 4.4 mg, Sodium, 10 mg] | mexican-green-sauce-1213r |
| rcp834 | Mexican Green Sauce for Tacos | NA | NA | [chopped green tomatoes, chopped onions, chopped green chillies, vinegar, salt] | 5 mins | 10 mins | [Indian Dips / Sauces, Mexican Party, Cocktail Party, Quick Indian Dips, Gravies & Sauces, Indian, Mexican, Lebanese] | 1Makes 1.25 cups | Indian | When you think ‘green’, generally it is leaves and greens that come to your mind; however, here is a green sauce made without coriander, mint or any of the stereotyped ingredients. This Mexican Green Sauce for Tacos, on the other hand, is a tangy sauce made with crisp green tomatoes spiked up with chillies. Store, and use as a dressing, spread or a dip, as required. | [To make mexican green sauce for tacos, combine the tomatoes, onions, green chillies, salt and ½ cup of water in a pressure cooker, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Allow the mixture to cool completely and blend in a mixer to a smooth mixture. Strain with a strainer., Transfer the mixture into a deep bowl, add the vinegar , mix well and keep aside.] | [Not Given] | mexican-green-sauce-for-tacos-834r |
| rcp2444 | Mexican Hot Chocolate | NA | NA | [cocoa powder, sugar, cinnamon (dalchini), salt, milk, vanilla essence] | 2 mins | 7 mins | [Indian Chocolate Drinks, Mexican Party, Non-stick Pan] | 3Makes 3 glasses | Indian | If you are the kind that loves to sprinkle some extra cocoa and cinnamon on your hot chocolate as soon as you collect it from the counter, then this Mexican Hot Chocolate will be just perfect for you! Vanilla essence serves to deepen the flavour of this richly brewed hot chocolate while cinnamon gives it a heady aroma. Don’t forget the pinch of salt, because it helps highlight the flavours in the recipe and also has a secret effect on the texture. You will just love it! | [Combine the cocoa powder, sugar, cinnamon powder and salt in a small bowl and mix well. Keep aside., Heat the milk in a deep non-stick pan on a medium flame for 4 minutes or till it starts boiling., Add the cocoa powder mixture, mix well and cook on a slow flame for another 2 to 3 minutes, while stirring occasionally., Add the vanilla essence and mix well., Serve hot.] | [Energy, 309 cal, Protein, 9.6 g, Carbohydrates, 28.8 g, Fiber, 1.7 g, Fat, 13.7 g, Cholesterol, 32 mg, Sodium, 39.1 mg] | mexican-hot-chocolate-2444r |
| rcp2438 | Mexican Hot Sauce | NA | NA | [whole dry kashmiri red chillies, oil, chopped onions, tomato cubes, dried oregano, sugar, salt] | 15 mins | 15 mins | [Indian Dips / Sauces, Mixer, Non-stick Pan] | 2Makes 2.50 cups (35 tbsp ) | Indian | Pungent and tongue tingling, the Mexican Hot Sauce is a valuable addition to several Mexican dishes, and can be enjoyed as a dip with your favourite chips too. The fieriness of red chillies when combined with the deep flavour of onions, the tanginess of tomatoes and the lingering aroma of oregano results in a delightful experience for the taste buds. | [Soak the red chillies in ½ cup of warm water in a deep bowl for 15 minutes. Do not drain., Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minutes., Add the tomatoes and soaked red chillies (along with the water), mix well and cook on a medium flame for 6 to 7 minutes or till the tomatoes turn soft, while stirring occasionally., Allow it to cool completely and blend in a mixer till it forms a smooth paste without using water., Transfer the paste in a deep non-stick pan, add the oregano, sugar and salt, mix well and cook on a medium flame for another 3 to 4 minutes, while stirring occasionally., Cool slightly and use as required or store refrigerated.] | [Energy, 8 cal, Protein, 0.1 g, Carbohydrates, 0.9 g, Fiber, 0.2 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 1.4 mg] | mexican-hot-sauce-2438r |
| rcp32676 | Mexican Kebab Roll ( Wraps and Rolls) | Snacks | Veg | [cocoa powder, chilli powder, thick curds (dahi), chopped garlic (lehsun), cornflour, dried oregano, oil, salt, paneer (cottage cheese), onions, babycorn, capsicum, mushroom, oil, rotis tortillas, sour cream, chopped spring onions, dry red chilli flakes (paprika)] | 10 mins | 8 mins | [Indian Rolls, Veg Roll, Indian Tawa, Kebab Party, Tava, Quick Snacks / Quick Starters] | 4Makes 4 rolls | Indian | Punjab meets mexico in this innovative roll, where the simple paneer tikkas have been given a mexican touch by adding cocoa to the marinade! finish by adding sour cream, to add a lovely tangy taste to the roll. The interplay of flavours in this roll makes it unforgettable. | [Combine the paneer cubes, onion cubes, babycorn, capsicum cubes, mushrooms and half the marinade in a bowl and toss gently. Keep aside to marinate for 10 minutes., On a satay stick, arrange 2 pieces each of paneer cubes, onion cubes, babycorn, capsicum cubes and mushrooms. Repeat with the remaining ingredients to make 3 more satays., Heat a non-stick tava (griddle) and cook the satays on a medium flame using oil till the vegetables are light brown in colour from all the sides. Keep aside., Place a roti on a clean dry surface and spread ¼th of the sour cream over it., Slide the mexican kebabs from 1 satay stick in a single row in the centre of the roti, gently using a knife., Arrange ¼ cup of spring onions and sprinkle ¼ tsp of chilli flakes over it., Finally spread ¼th of the remaining marinade over it and roll it up tightly., Repeat with the remaining ingredients to make 3 more rolls., Wrap a tissue paper around each roll and serve immediately.] | [Not Given] | mexican-kebab-roll--wraps-and-rolls-32676r |
| rcp32765 | Mexican Kebab, Kebabs and Tikkis Starter | NA | Veg | [cocoa powder, chilli powder, curds (dahi, crushed garlic (lehsun), dried oregano, oil, salt, capsicum cubes, sliced baby corn, low fat paneer (cottage cheese) cubes, blanched mushrooms (khumbh), onion cubes] | 15 mins | 10 mins | [vegetarian Mexican Starters, Vegetarain Kebabs, Barbeque, Barbeque Party Indian Recipes, Island Party, Indian Healthy Veg Snack, Healthy Sabzis] | 4Makes 4 servings | Indian | Here is a combination of capsicum, babycorn, paneer and mushrooms marinated in a unique mixture of cocoa powder, curds, oregano and garlic. Go ahead and indulge in the exotic taste! You can also try other kebabs like Veg Seekh Kebab or Tandoori Paneer Tikka . | [Combine the capsicum, baby corn, paneer, mushrooms and onions with the marinade and keep aside for 4 to 5 hours., Thread them on individual wooden satay sticks and cook the kebabs over the grill or over a charcoal barbeque till they are evenly browned on all sides (approx.3 to 4 minutes)., Serve hot.] | [Energy, 63 cal, Protein, 2.8 g, Carbohydrates, 10.2 g, Fiber, 1.2 g, Fat, 1.7 g, Cholesterol, 0.6 mg, Sodium, 21.4 mg] | mexican-kebab--kebabs-and-tikkis-starter-32765r |
| rcp1251 | Mexican Kebabs | Snacks | Veg | [cocoa powder, chilli powder, fresh curds (dahi), garlic (lahsun), crushed, dried oregano, oil, salt black pepper (kalimirch) powder, capsicum, baby corn, paneer (cottagte cheese) cubes, mushrooms (khumbh), white onions, Sour Cream, chopped spring onions] | 10 min. | 10 min. | [vegetarian Mexican Starters, Vegetarain Kebabs, Indian Snacks for Entertaining, Indian Tawa, Mexican Party, Kebab Party, Barbeque] | 4Serves 4. | Indian | Kebabs are a favourite barbecue food almost anywhere. The spice mixture gives the Mexican flavour. | [Put the baby corn and mushrooms in hot water. After a few minutes, remove them., Put the capsicum, baby corn, paneer, mushrooms and white onions in the marinade and allow to marinate for 4 to 5 hours., Arrange one piece each of capsicum, baby corn, paneer, mushroom and white onion on individual skewers., Cook on a hot charcoal sigri in front of the guests., Serve hot with sour cream and spring onions.] | [Energy, 271 cal, Protein, 3.8 g, Carbohydrates, 12 g, Fiber, 5.4 g, Fat, 23.6 g, Cholesterol, 0 mg, Vitamin A, 1137.7 mcg, Vitamin B1, 1.2 mg, Vitamin B2, 0.2 mg, Vitamin B3, 1.4 mg, Vitamin C, 299.3 mg, Folic Acid, 6.8 mcg, Calcium, 32.3 mg, Iron, 1.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 2.1 mg, Potassium, 112.8 mg, Zinc, 0.4 mg] | mexican-kebabs-1251r |
| rcp33745 | Mexican Kodri ( Exotic Diabetic Recipe ) | NA | Veg | [kodri (varagu), garlic (lehsun) cloves, dry red chilli flakes (paprika), oil, chopped spring onions with the greens, chopped capsicum, soaked and cooked rajma (kidney beans), salt, chopped spring onions greens] | 10 mins | 10 mins | [Mexican Main Dish, Mexican Delights, Non Stick Kadai Veg, Diabetic International Recipes] | 4Makes 4 servings | Mexican | Very similar in taste to rice but healthier, kodri can be used for an unlimited variety of recipes Mexican, Indian and others. The uniqueness of this dish is all thanks to the grinding of garlic and red chilli flakes in a mortar-pestle. Not to forget the splash of colours the coloured capsicums bring in. It is a wholesome dish full of vegetables, kodri and rajma. And together this combination can give you a calcium and folic acid boost. You can add sweet corn too, as a variation. | [Clean, wash and soak the kodri for 5 to 7 minutes. Drain and keep aside., Boil a vesselful of water, when the water starts boiling add the kodri and ½ tsp oil and simmer for 10 to 12 minutes or till the kodri gets cooked. Drain, refresh using cold water and keep aside., Mix the garlic and red chilli flakes together in a mortar-pestle and pound till smooth. Keep aside., Heat the oil in a non-stick kadhai, add the garlic and chilli paste and sauté for a minute while stirring continuously., Add the onions and capsicum and sauté for 2 to 3 minutes., Add the rajma and salt, mix well and cook for a minute., Add the kodri, mix well and cook for another 2 to 3 minutes while stirring continuously., Serve hot garnished with spring onion greens., ½ cup raw kodri when cooked in enough water, yields 2½ cups of cooked kodri., If kodri is not easily available, use dalia instead of kodri., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 106 calories, Protein, 3.3 gm, Carbohydrates, 16.6 gm, Fat, 2.8 gm, Vitamin C, 24.5 mg, Calcium, 28.6 mg, Folic acid, 2.2 mcg] | mexican-kodri--exotic-diabetic-recipe--33745r |
| rcp1230 | Mexican Minestrone | NA | NA | [cucumber, finely chopped, Brown Stock, boiled sweet corn kernels (makai ka dana), sliced mushrooms (khumbh), chopped onions, tomatoes, peeled and chopped, chopped coriander (dhania), chopped spinach (palak), butter, salt, grated processed cheese] | 15 min. | 15 min. | [Mexican Soups, Chunky Indian Soups, Jhat-Pat Soup, Mexican Delights, Boiled Indian recipes, Mexican Party] | 6Makes 6 cups. | Indian | Mexicans have adapted the Italian Minestrone with the corn and mushrooms to suit their palates. | [Put the tomatoes in hot water for 10 minutes. Take out the skin and chop them., Heat the butter and fry the onions for a few seconds., Add the corn, mushrooms and salt and cook for 2 to 3 minutes., Add the tomatoes, spinach, cucumber and brown stock and boil., Serve hot garnished with the coriander and cheese.] | [Not Given] | mexican-minestrone-1230r |
| rcp30986 | Mexican Nacho Soup | NA | NA | [boiled sweet corn kernels (makai ke dane), chopped tomatoes, butter, chopped garlic (lehsun), chopped onions, cornflour, dry red chilli flakes (paprika), sugar, salt, nacho chips, grated processed cheese] | 15 mins | 22 mins | [Mexican Soups, Mexican Nachos, Thick / Creamy Indian Soups, Mexican Party, Non-stick Pan] | 4Makes 4 servings (4 serving ) | Indian | A bowlful that’s packed with fun! The Mexican Nacho Soup features sweet corn in a wonderfully tangy tomato base pepped up with a dash of garlic and red chillies. But, what makes this soup a real topper is the garnish of nachos and cheese, which makes it truly, truly a-w-e-s-o-m-e. You will enjoy the crunch of nachos, the gooeyness of cheese, a bit of tanginess, juiciness, spice... in every spoonful of this soup. Indeed, it’s an experience to savour. Here are some more delightful soups to tickle your tongue and satiate your appetite - Butter Bean and Vegetable Soup , Chunky Vegetable Soup , Manchow Soup and Laksa Soup . | [Combine the cornflour and ½ cup of water in a deep bowl and mix well. Keep aside., Combine the 2 cups of water and tomatoes in a deep non-stick pan, mix well and cook on a medium flame for 10 to 12 minutes, while stirring occasionally., Cool completely and blend in a mixer till smooth., Strain the tomato pulp using a strainer and keep aside., Heat the butter in a deep non-stick pan, add the garlic and onions and sauté on a medium flame for 1 to 2 minutes., Add the tomato pulp and cornflour-water mixture, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Add the corn, chilli flakes, sugar and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside., Just before serving, pour equal quantities of the soup into 4 individual bowls and sprinkle ¼th of broken nacho chips and ½ tbsp of cheese over it., Serve immediately.] | [Energy, 329 cal, Protein, 5.5 g, Carbohydrates, 33.3 g, Fiber, 4.6 g, Fat, 20 g, Cholesterol, 0 mg, Vitamin A, 885.8 mcg, Vitamin B1, 0.3 mg, Vitamin B2, 0.2 mg, Vitamin B3, 1.8 mg, Vitamin C, 44 mg, Folic Acid, 66.6 mcg, Calcium, 122.7 mg, Iron, 2.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 73.5 mg, Potassium, 346.2 mg, Zinc, 0.2 mg] | mexican-nacho-soup-30986r |
| rcp22398 | Mexican Paratha | Dinner | Veg | [whole wheat flour (gehun ka atta), oil, salt, boiled and crushed sweet corn kernels, chopped capsicum, chopped tomatoes, grated processed cheese, crumbled paneer (cottage cheese), chopped green chillies, chopped garlic (lehsun), chopped coriander (dhania), salt, oil] | 15 mins | 15 mins | [Mexican Main Dish, Breakfast Theplas, Parathas, One Dish Vegetarian Meals, One Meal Dinner, Parathas, Stuffed Veg Parathas, All-in-one Parathas] | 6Makes 6 parathas | Mexican | Mexican paratha recipe | Indian style Mexican stuffed paratha | Mexican vegetarian paratha | with 25 amazing images. Mexican paratha is a quick and easy Indian style Mexican stuffed paratha made with ingredients commonly found in India. Learn how to make Mexican veg paratha . Mexican parathas are a delicious fusion of Indian and Mexican flavors, with the mild sweetness of corn and cheese perfectly complemented by the tangy salsa of tomatoes, capsicum, and garlic. Mexican paratha is a fusion dish that combines the best of Indian and Mexican cuisine. It is made with a whole wheat flour dough that is filled with a mixture of sweet corn, cheese, and tomato salsa. The paratha is then cooked on a hot tawa or frying pan until golden brown and crispy. Mexican paratha is a popular dish in India, and it can be found in many restaurants and street stalls. It is also a popular dish to make at home, as it is relatively easy to make and the ingredients are readily available. The taste of Mexican paratha is a unique combination of sweet, savory, and spicy flavors. The sweetness of the corn and cheese is perfectly balanced by the tangy salsa of tomatoes, capsicum, and garlic. The paratha is also slightly spicy, which adds to its overall flavor profile. Pro tips of Mexican paratha . 1. Sweet corn has a sweet and slightly crunchy flavor that compliments well with the other ingredients in the paratha. Crushed sweet corn kernels add a bit of texture and crunch to the paratha. 2. Deseeded tomatoes will result in a stuffing that is less watery and more uniform in texture as they will release less water when cooked. Tomatoes have a sweet, tangy flavor that compliments well with the other ingredients in the dish, such as the spices, herbs, and cheese. 3. Heat a griddle or tava over medium heat. Place the roti on the griddle and cook for 10 seconds per side, or until bubbles appear. Do not use oil. We are partially cooking the roti at this stage. Enjoy Mexican paratha recipe | Indian style Mexican stuffed paratha | Mexican vegetarian paratha | with step by step photos. | [Combine whole wheat flour, oil and salt together in a bowl and knead it into a semi-stiff dough using water as required., Divide it into 12 equal portions., Roll out one portion of the dough into a 125 mm. (5") diameter circle using a little flour for rolling., Cook the roti lightly on a tava (griddle) on a medium flame for 10 seconds on each side or till bubbles appear., Repeat with the remaining dough to make 11 more rotis. Keep aside., To make mexican paratha, in a bowl put sweet corn kernels, capsicum, tomatoes, cheese, paneer, garlic, coriander and salt and mix well., Divide the stuffing into 6 equal portions and keep aside., Place a roti on a flat dry surface, place one portion of the stuffing in the centre and spread it evenly., Place another roti on top and press it lightly., Cook the parathas on a tava (griddle) on a medium flame using a little oil till both sides turn golden brown in colour., Repeat with the remaining rotis and stuffing to make 5 more parathas., Serve mexican paratha hot.] | [Energy, 197 cal, Protein, 7.5 g, Carbohydrates, 25.8 g, Fiber, 4.2 g, Fat, 7.9 g, Cholesterol, 6.7 mg, Sodium, 92.4 mg] | mexican-paratha-22398r |
| rcp3466 | Mexican Pita Pockets | NA | NA | [whole wheat flour (gehun ka atta), fresh yeast, crumbled, salt, soaked rajma (kidney beans), garlic (lehsun), finely chopped, spring onion, finely chopped, tomato, chopped, chopped capsicum, chilli powder, cumin seeds (jeera) powder, oil, salt, low fat curds (dahi), chopped mint leaves (phudina), green chilli, cumin seeds (jeera), salt, tomatoes, lettuce] | 15 mins. | 30 mins. | [Mexican Main Dish, Mexican Delights, Indian Pressure Cooker, Indian Tawa, Mexican Party, Pressure Cooker, Non-stick Pan] | 4Makes 4 pita pockets. | Indian | Soft pita breads made with whole wheat flour and filled with a spicy Mexican bean filling that will help to keep the blood sugar levels in check. Served with salad and a delicious mint dressing which add a bouquet of tantalising flavours to this dish. | [Combine all the ingredients in a bowl and knead into a soft dough using enough water. Knead until it is smooth and elastic., Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes)., Press the dough lightly to remove the air., Divide the dough into 4 equal parts. Roll out each portion into a circle of 100 mm. (4") diameter and 6mm. (1/4") thickness., Cook the pita breads on a hot tava (griddle) over medium heat on each side for a minute or until the bread puffs up and a cavity is created in the bread. Remove and keep aside., Cut each pita bread into 2 halves and keep aside., Pressure cook the beans till they are overcooked., Drain and the grind the beans to a coarse paste in a blender or mash them., Heat the oil in a non-stick pan, add the garlic and spring onion whites and sauté till the onion whites have turned translucent., Add the rest of ingredients and sauté till the mixture has dried up. Cool completely., Divide the mixture into 4 equal portions. Shape each portion into a patty., Warm the pita bread halves on a tava (griddle)., Fill each pita bread half with some tomatoes and lettuce, one bean patty and a spoonful each of the mint dressings on top., Repeat for the remaining pita bread halves and other ingredients to make 3 more pita pockets., Serve immediately.] | [Energy, 161 cal, Protein, 7.9 g, Carbohydrates, 28.6 g, Fiber, 4.9 g, Fat, 2.1 g, Cholesterol, 0 mg, Sodium, 436.2 mg] | mexican-pita-pockets-3466r |
| rcp89 | Mexican Pizza | Dinner | NA | [plain flour (maida), whole wheat flour (gehun ka atta), oil, salt, oil, maize flour (makai ka atta), plain flour (maida), oil, salt, oil, rajma (kidney beans), chopped onion, tomato ketchup, ghee, butter, salt, Sour Cream cream lemon juice, grated cooking cheese, chilli powder, olives, Chillies in Vinegar, Hot Sauce] | 20 min. | 30 min. | [Mexican Main Dish, different types of pizza, One Meal Dinner, Mexican Delights, Baked, Father's Day, Teachers Day] | 7Serves 6 to 8. | Mexican | A tasty, easy to make pizza. | [Mix the flours. Add the oil and salt and make a soft dough by adding water., Roll out thin rounds about 100 mm. (4") in diameter with the help of plain flour. Prick lightly with a fork., Deep fry in hot oil on both sides on a medium flame until crisp., Store in an air-tight tin., Soak the beans overnight., Next day, cook in pressure cooker. Drain and mash., Heat the ghee and fry the onion for 1/2 minute., Add the beans, tomato ketchup, butter and salt and cook for 2 to 3 minutes., When cooked, mash the beans slightly., Put the fried rounds on a plate and spread a little rajma mixture on each., Spread 1 teaspoon of chillies in vinegar, a little hot sauce and a little sour cream on each puri. Then put a few olives and sprinkle cheese and chill powder on top., Grill for a few minutes., Serve hot.] | [Not Given] | mexican-pizza-89r |
| rcp2446 | Mexican Potato Salad with Garlic Croutons | NA | Veg | [garlic (lehsun) paste, butter, bread slices, sliced capsicum, sliced onions, boiled potato cubes, iceberg lettuce, olive oil, vinegar, sugar, chilli powder, dried oregano, salt freshly ground black pepper (kalimirch)] | 15 mins | 1 mins | [vegetarian Mexican Salads, Quick Indian Salads, Wholesome Salads (Salads that make a meal), Mexican Party] | 4Makes 4 servings | Indian | Here is a scrumptious, multi-textured salad that reverberates with the josh of Mexican cuisine! Here, boiled potato cubes are combined with crispy, juicy veggies, and flavoured with appropriate herbs and spices. A garnish of buttery garlic croutons, tossed in just before serving elevates the salad’s status from exciting to super-exciting. Enjoy the Mexican Potato Salad with Garlic Croutons immediately after preparation, while the crunchiness is at its peak. Serve this salad with Mexican Tomato Soup with Cottage Cheese Balls and Mexican Rice , to make a complete, all- Mexican meal. | [Combine the butter and garlic paste in a microwave safe bowl and microwave on high for 30 seconds., Place the bread slices on a baking tray, spread little of the butter-garlic mixture evenly over it. Bake in a pre-heated oven at 200 ºc (400ºf) for 10 to 12 minutes., Cut each toasted garlic slice into 6 equal cubes., Combine all the ingredients in a deep bowl and toss well., Finally, add the garlic croutons and toss well., Serve immediately.] | [Energy, 148 cal, Protein, 1.5 g, Carbohydrates, 12.7 g, Fiber, 0.4 g, Fat, 10.1 g, Cholesterol, 0 mg, Vitamin A, 196.8 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.3 mg, Vitamin C, 11.1 mg, Folic Acid, 2.4 mcg, Calcium, 7.2 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 26.6 mg, Potassium, 38.9 mg, Zinc, 0.1 mg] | mexican-potato-salad-with-garlic-croutons-2446r |
| rcp1077 | Mexican Rajma Corn Pizza, Kidney Beans and Corn Pizza | Snacks | NA | [rajma (kidney beans), butter, oil, chopped onions, chopped capsicum, chilli powder, tomato ketchup, salt, thin pizza base, chopped tomatoes, boiled sweet corn kernels (makai ke dane), grated processed cheese] | 20 mins | 4 mins | [Italian Pizzas, different types of pizza, Children's Day, Oven, Kitty Party Snacks] | 2Makes 2 pizzas | Italian | Mexican rajma corn pizza | kidney beans and corn pizza | Indian style Mexican pizza | with 14 amazing images. Mexican rajma corn pizza consists of saucy mixtures of kidney beans, onions and capsicum which are very commonly used in Mexican cuisine. This evergreen combo doubles up as the topping for this lip-smacking kidney beans and corn pizza, which also features other all-time favourites like tomatoes, sweet corn and of course, cheese too! Featuring so many popular ingredients, this Mexican rajma corn pizza is a safe bet for any party or gathering because everybody is sure to love it! Note on Mexican rajma corn pizza. Bake in a pre-heated oven at 200°C (400°F) for 12 minutes or till the pizza turns crisp and the cheese melts. For people who do not have an oven, quickly heat a non-stick pan with 1 tsp of butter, place the Indian style Mexican pizza on it, cover with a lid and cook on a slow flame till it turns crispy. If you enjoyed our Mexican rajma corn pizza, check out other kids pizza recipe and surprise them with new delights! Enjoy how to make Mexican rajma corn pizza | kidney beans and corn pizza | Indian style Mexican pizza | with detailed step by step photos and video below. | [Mash the rajma coarsely using a potato masher. Keep aside., Heat the oil and butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the capsicum and sauté on a medium flame for 1 minute., Add the rajma, chilli powder, tomato ketchup and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside., To make the mexican rajma corn pizza, arrange 2 pizza base on a clean, dry surface and spread half of the rajma topping on each pizza base and spread it evenly., Top it with ¼ cup corn, ¼ cup of tomatoes and ¼ cup of cheese evenly over each pizza base., Bake in a pre-heated oven at 200°c (400°f) for 12 minutes or till the pizza turns crisp and the cheese melts., Serve the mexican rajma corn pizza immediately.] | [Not Given] | mexican-rajma-corn-pizza-kidney-beans-and-corn-pizza-1077r |
| rcp22246 | Mexican Rajma, Bean Sprouts and Lettuce Tossed in Guacamole Dressing | NA | NA | [bean sprouts, iceberg lettuce, soaked and boiled rajma (kidney beans), capsicum cubes, cucumber cubes, chopped spring onions, salt, avocado, low-fat curds (dahi), lemon juice, chopped coriander (dhania), chopped green chillies, chopped tomatoes, chopped onions, salt] | 25 mins | 0 mins | [Indian Salads with dressing, Wholesome Salads (Salads that make a meal), Vitamin B6 Diet, B Vitamins, Zero Oil Salads] | 4Makes 4 servings | Indian | Bean Sprouts is a very salad-friendly ingredient, as it has a wonderful crunchy texture, along with a pleasant, mildly-sweet flavour. In this multi-faceted salad, bean sprouts team up with delicious veggies like capsicum, cucumber and spring onions, not to forget everybody’s favourite kidney beans! This combo of veggies and beans makes this Mexican -style salad a nutri-dense one, while the innovative avocado-based oil-free guacamole dressing makes it incredibly tasty. The avocado also imparts a wise dose of good fats to the creamy dressing, all of which makes the Bean Sprouts and Lettuce tossed in Guacamole Dressing a valuable addition to your menu. Just spread a portion of this wholesome salad in a Chapati and roll it up tightly to make a wrap and enjoy with a bowl of Carrot Onion Soup . | [Combine the avocado, curds and lemon juice in a mixer and blend till smooth., Transfer the mixture into a bowl, add all the remaining ingredients and mix well. Keep aside., Combine all the ingredients, along with the guacamole dressing, in a deep bowl and toss well., Serve immediately.] | [Energy, 120 cal, Protein, 4.5 g, Carbohydrates, 10.6 g, Fiber, 2.2 g, Fat, 6.8 g, Cholesterol, 0 mg, Sodium, 26.1 mg] | mexican-rajma-bean-sprouts-and-lettuce-tossed-in-guacamole-dressing-22246r |
| rcp1627 | Mexican Rice | NA | Veg | [Steamed Rice, onion, chopped, chilli powder, boiled mixed vegetables, cooked red rajma (kidney beans), salt, garlic (lehsun) cloves, ginger (adrak)] | 15 minutes. | 5 minutes. | [Mexican Rice, Mexican Main Dish, Mexican Party, Quick Vegetarian Rice, khichdi Recipes] | 6Serves 6. (6 ) | Mexican | Sautéed vegetables, boiled rajma, a sprinkling of chili flakes and steamed rice come together in this delicious Mexican rice. Great for a working lunch, and works as well as the rice dish for a party lunch or dinner. | [You can take french beans, carrots, cauliflower, potaotes, corn as mixed vegetables., Heat the oil and fry the onion for 2 minutes. Add the paste and fry again for 1 minute., Add the chilli powder, vegetables and red kidney beans and fry for 2 minutes., Add rice and salt. Mix well., Serve hot.] | [Energy, 98 cal, Protein, 2.8 g, Carbohydrates, 21.2 g, Fiber, 2 g, Fat, 0.2 g, Cholesterol, 0 mg, Vitamin A, 106.3 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.5 mg, Vitamin C, 5.8 mg, Folic Acid, 5.6 mcg, Calcium, 23.6 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 5.5 mg, Potassium, 37.2 mg, Zinc, 0.5 mg] | mexican-rice-1627r |
| rcp22160 | Mexican Rice ( Zero Oil Dal and Chawal) | NA | Veg | [cooked brown rice, sliced onions, garlic (lehsun) paste, dry red chilli flakes (paprika), yellow green red, sliced tomatoes, chopped and boiled carrots, chopped and boiled french beans, boiled rajma (kidney beans), salt] | 10 mins | 6 mins | [Mexican Rice, International Favourites, Low Cal Rice Recipes, Saute, Mexican Party, Non-stick Pan, Quick Vegetarian Rice, khichdi Recipes] | 4Makes 4 servings | Mexican | The use of vibrant red chilli flakes, mealy kidney beans, peppy capsicum and pungent garlic make the Mexican character of this dish very clear indeed. This rice delicacy is made without oil, and using brown rice instead of white to enhance the fibre content. Moreover, lots of fibre-rich and nutritious veggies are also added to this version of the Mexican Rice to help control blood sugar levels and make this a diabetic-friendly recipe. | [Heat a broad non-stick pan on a medium flame and when hot, add the onions and garlic and dry roast on a slow flame till the onions turn light brown in colour. Sprinkle a little water to avoid the onions from burning., Add the red chilli flakes and dry roast on a medium flame for 30 seconds., Add the capsicum, tomatoes, carrots and french beans and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the rajma and salt, mix well and cook on a medium flame for 30 seconds., Add the brown rice, mix well and cook on a medium flame for another minute., Serve hot.] | [Not Given] | mexican-rice---zero-oil-dal-and-chawal-22160r |
| rcp36752 | Mexican Rice ( Quick Recipe ) | NA | Veg | [cooked rice (chawal), oil, chopped onions, garlic (lehsun) paste, dry red chilli flakes (paprika), rajma (kidney beans), chopped and boiled mixed vegetables, salt, chilli powder, turmeric powder (haldi)] | 10 mins | 10 mins | [Mexican Rice, Mexican Party, Non-stick Pan, Quick Vegetarian Rice, khichdi Recipes, Birthday Party Easy, Indian, Mexican, Lebanese] | 4Makes 4 servings | Indian | This mexican rice is a quick version and very easy to make. . . It has ingredients which are readily available. All age groups will surely relish this recipe. . . This rice can even be enjoyed in tiffin boxes. . . . | [Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn translucent., Add the garlic paste and chilli flakes and sauté on a medium flame for another 1 minute., Add the rajma and mixed vegetables and sauté on a medium flame for 1 more minute., Add the rice and salt, toss well and cook on a medium flame for 2 minutes., Add the chilli powder and turmeric powder, toss again and cook on a medium flame for another 1 to 2 minutes., Serve immediately.] | [Energy, 239 cal, Protein, 5.3 g, Carbohydrates, 36.6 g, Fiber, 1.4 g, Fat, 7.8 g, Cholesterol, 0 mg, Sodium, 7.2 mg] | mexican-rice--quick-recipe--36752r |
| rcp22636 | Mexican Rice and Chapati Rolls | NA | Veg | [chapatis, Mexican Fried Rice, oil, tomato puree, vinegar, sugar, chilli sauce, cornflour, salt freshly ground black pepper (kalimirch) powder] | | | [Mexican Quesadillas, Indian Rolls, Veg Roll, Indian Rice, One Dish Vegetarian Meals] | 4Makes 4 rolls | Indian | Do not forget to try this recipe when you have both leftover rice and chapatti. | [Combine all the ingredients with ¼ cup of water in a small pan and bring to a boil., Simmer for 2 to 3 minutes so it thickens., Keep aside to cool., Place one chapati on a clean dry surface., Spread a thin layer of the hot and sour sauce on it., Top with ¼ cup of Mexican fried rice and roll up tightly., Grill on a greased sandwich griller using a little oil., Repeat with the remaining chapatis, hot and sour sauce and Mexican fried rice to make 3 more rolls., Serve immediately.] | [Energy, 169 cal, Protein, 2.9 g, Carbohydrates, 28.4 g, Fiber, 1.2 g, Fat, 4.9 g, Cholesterol, 0 mg, Vitamin A, 137.1 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1 mg, Vitamin C, 10.5 mg, Folic Acid, 21 mcg, Calcium, 27.6 mg, Iron, 1.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 6.2 mg, Potassium, 94.2 mg, Zinc, 0.4 mg] | mexican-rice-and-chapati-rolls-22636r |
| rcp32993 | Mexican Salad | NA | NA | [boiled rajma (kidney beans), chopped spring onion greens, low-fat paneer (cottage cheese) cubes, chopped coriander (dhania), salt, blanched, peeled,deseeded and chopped tomatoes, oil, chopped onions, red yellow green, dry red chilli flakes (paprika), salt] | 20 mins | 5 mins | [Indian Salads with dressing, Wholesome Salads (Salads that make a meal), Saute, Mexican Party, Pressure Cooker, Deep Pan, Low Calorie Salads & Raitas] | 4Makes 4 servings | Indian | This peppy Mexican Salad of cooked kidney beans and succulent low-fat cottage cheese enhanced with a freshly prepared salsa dressing, is a protein, potassium and fibre rich delight ideal for weight-watchers. Unlike the most Mexican salads, which uses full-fat paneer, this recipe makes use of low-fat paneer here to cut down on the calories, so you can fall in love with this tangy salad without any reservations! This salad can serve as a snack in between too. | [Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 30 seconds., Add the tomatoes, capsicum, chilli flakes and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside., Combine all the ingredients together in a deep bowl, add the salsa and toss well., Serve immediately.] | [Energy, 77 cal, Protein, 4.2 g, Carbohydrates, 11.6 g, Fiber, 1.8 g, Fat, 1.6 g, Cholesterol, 0 mg, Sodium, 15.1 mg] | mexican-salad-32993r |
| rcp37734 | Mexican Salad Or How To Make Mexican Salad Recipe | NA | Veg | [boiled sweet corn kernels (makai ke dane), red yellow green, tomatoes, cubes, boiled rajma (kidney beans), nacho chips, olive oil, chilli flakes, dried oregano, lemon juice, salt, nacho chips] | 10 mins | 0 mins | [vegetarian Mexican Salads, Indian Salads with dressing, Wholesome Salads (Salads that make a meal), No Cooking Veg Indian, Mexican Party, Western Party] | 4Makes 4 servings | Indian | Think Mexican and ingredients like corn, boiled beans and nacho chips immediately pop to your mind. Here is a brilliant Mexican Salad made with these and a lot more interesting ingredients like coloured capsicums and a herby, olive oil based dressing. You will love the interplay of flavours, textures and colours in this creation. While this quick and easy salad is perfect to serve at parties, it must be mixed just before serving to retain the fresh colour and crisp texture of the ingredients. | [Combine all the ingredients in a bowl, except the tortilla chips and mix well., Add the prepared dressing and toss well., Add the tortilla chips and toss well., Serve immediately garnished with tortilla chips.] | [Energy, 236 cal, Protein, 5 g, Carbohydrates, 21.6 g, Fiber, 2.9 g, Fat, 15 g, Cholesterol, 0 mg, Vitamin A, 388.7 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.4 mg, Vitamin C, 58.6 mg, Folic Acid, 17.3 mcg, Calcium, 55.7 mg, Iron, 1.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 6.1 mg, Potassium, 126.4 mg, Zinc, 0.7 mg] | mexican-salad-or-how-to-make-mexican-salad-recipe-37734r |
| rcp4841 | Mexican Sizzler | NA | Veg | [maize flour (makai ka atta), whole wheat flour (gehun ka atta), a pinch of salt, chopped capsicum, chopped onions, garlic (lehsun) cloves, green chilli, chopped tomatoes, sweet corn kernels (makai ke dane), chopped paneer (cottage cheese), baked beans, chopped spring onion greens, oil, salt, grated processed cheese, tomatoes, chopped onions, green chilli, chilli powder, dried oregano, sugar, oil, salt, zucchini, carrot, baby corn, cumin seeds (jeera) powder, butter, salt, mashed potatoes, butter, milk cream, dry red chilli flakes (paprika) chilli powder, salt, chopped spring onions, grated processed cheese, guacamole, oil water] | 25 mins | 60 mins | [One Dish Vegetarian Meals, Mexican Delights, Mexican Party, Sizzler Party, Barbeque, Sizzler tray] | 2Makes 2 servings | Mexican | Let's journey to mexico. . . . . . The land of tacos and tequila. This sizzler is a fiery combination of veggie filled tortillas served with a stir-fry and spicy papri flavoured mashed potatoes. | [Combine both the flours and salt and knead into a soft dough using warm water., Allow it to rest for 10 to 15 minutes. Divide the dough into 4 equal parts., Roll them into 4 chapatis approx. 150 mm. (6") in diameter., Cook them on a griddle (tava) till both sides are lightly browned. Keep aside., Heat the oil and sauté the capsicum, onions and garlic till the onions are translucent., Add the green chilli, tomatoes, corn, paneer, baked beans, salt and pepper and mix well., Remove from the flame and add the spring onion greens. Add in the cheese and keep aside., Put the tomatoes in hot water for 10 minutes. Peel the skin and chop the tomatoes., Heat the oil and sauté the onions for ½ minute. Add the green chilli and sauté again for a few seconds., Add the tomatoes, chilli powder, oregano, sugar and salt. Simmer for 10 to 12 minutes till it is thick. Keep aside., Heat the butter in a pan and add the vegetables., Add the salt and ¼ cup of water and allow the vegetables to soften till the water evaporates., Add the cumin powder and mix well., Combine the milk, butter and salt in a pan and bring to a boil over a slow flame till the butter melts. Add this to the mashed potatoes., Mix all the ingredients in a bowl till the mixture is smooth (strain the mixture if necessary to remove any lumps)., Spoon into a piping bag and keep warm., Heat 2 sizzler plates over an open flame till they are red hot and place them on their respective wooden trays., Fill the warm tortillas with the filling mixture and roll them up to make frankie rolls. Keep aside., Place 2 rolls on a hot sizzler plate and surround them with the vegetable stir-fry., Pipe the paprika mashed potatoes on one side of the plate., Pour the mexican tomato sauce over the tortillas and sprinkle the spring onions and cheese on top. Serve topped with guacamole., Repeat with the remaining ingredients on the other sizzler plate to make another sizzler., Pour the oil-water mixture over the cast iron plates for a sizzling effect., Serve immediately.] | [Not Given] | mexican-sizzler-4841r |
| rcp33742 | Mexican Skewers ( Exotic Diabetic Recipe ) | Snacks | NA | [onion, mushrooms (khumbh), yellow capsicum, red capsicum, green capsicum, tofu, oil, oil, cocoa powder, chilli powder, dried oregano, garlic (lehsun) paste, salt] | 10 mins | 25 mins | [Indian Snacks for Entertaining, Diabetic Starters & Snacks, Diabetic International Recipes] | 6Makes 6 skewers | Indian | This is, without a doubt, my favourite skewer recipe and I’m sure it will become yours too, if you try it just once! Usually skewers and kebabs require lot of oil for cooking, making them a ‘prohibited’ food for diabetics. No more crest-fallen faces! Here is a modified, healthy recipe with less oil and using nutrient-rich tofu (soya paneer). Tofu is easily available in the market. Those who suffer from diabetes are prone to infections, and require a high dose of immune-boosting nutrients like proteins, vitamin A,C, zinc etc. Ingredients like tofu, capsicum and mushroom provide a sufficient dose of these vital nutrients. Cooked on a non-stick pan with less oil, it is a perfect lip-smacking snack that can be had without worrying about an increasing waist-line or an angry look from the physician during your next health check-up! | [Boil a vesselful of water, add the mushrooms and simmer for 5 to 7 minutes. Drain and refresh using cold water. Keep aside., Combine the mushrooms, yellow, red and green capsicum and tofu together in a bowl, add the marinade, mix gently and keep aside for 15 to 20 minutes., On a skewer, arrange one piece each of onion, mushroom, yellow, red and green capsicums and tofu., Heat a non-stick tava (griddle), cook the skewers over a medium flame using ¼ tsp of oil till the vegetables and tofu are light brown in colour from all the sides., Repeat with the remaining ingredients to make 5 more skewers., Serve hot., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Not Given] | mexican-skewers--exotic-diabetic-recipe--33742r |
| rcp36939 | Mexican Style Baby Potatoes | Snacks | Veg | [boiled baby potatoes, butter, refried beans, salsa, sour cream, dried oregano, dry red chilli flakes (paprika), salt, chopped spring onion greens] | 30 mins | 8 mins | [vegetarian Mexican Starters, Indian Snacks for Entertaining, Evening Tea Snacks, Mexican Party, High Tea Party, Western Party, Cocktail Party] | 3Makes 3 servings | Indian | Mexican style baby potatoes recipe | Mexican potatoes | roasted Mexican potatoes | Mexican potatoes with refried beans | with 22 amazing images. Mexican style baby potatoes recipe | Mexican potatoes | roasted Mexican potatoes | Mexican potatoes with refried beans is a perfect party style starter. Learn how to make Mexican potatoes. To make Mexican style baby potatoes, heat the butter in a broad non-stick pan add the potatoes, mix well and cook on a high flame for 4 to 5 minutes or till the potatoes turn light brown in colour, while stirring occasionally. Add the refried beans, salsa, sour cream, oregano, chilli flakes and salt, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously. Serve immediately garnished with spring onion greens. Excitement to the core, the roasted Mexican potatoes is surely an enticing starter! With lip-smacking refried beans, tangy salsa, sour cream, seasonings and herbs, the baby potatoes transform into a really exotic treat, Mexican style! It takes time, no doubt, but it’s completely worth the effort. When you have the ingredients ready, Mexican potatoes with refried beans takes less than ten minutes to cook this. Refried beans and salsa can be prepared in batches well in advance and stocked in the Refrigerator A good accompaniment to Mexican potatoes is Tomato, Cabbage and Bean Soup , Mexican Salad Bowl , Flour Tortillas and Mexican Rice. This makes a complete Mexican meal. Tips for Mexican style baby potatoes. 1. Do not peel the baby potatoes before boiling. The cooked skin of baby potatoes has a pleasing flavour and mouthfeel. 2. If you are running out of stock of dried oregano, replace it with dried mixed herbs. 3. Plan to make this recipe in advance as sour cream has to be refrigerated for 3 to 4 hours to turn thick. 4. Further rajma has to be soaked the previous day to make refried beans. 5. You can keep the boiled potatoes, refried beans and other ingredients ready in advance but prepare this marvellous dish just before serving, to retain the fresh taste and texture. 6. Use only spring onion green for garnish in the end. This adds a delightful mouthfeel. Enjoy Mexican style baby potatoes recipe | Mexican potatoes | roasted Mexican potatoes | Mexican potatoes with refried beans | with step by step photos. | [Heat the butter in a broad non-stick pan add the potatoes, mix well and cook on a high flame for 4 to 5 minutes or till the potatoes turn light brown in colour, while stirring occasionally., Add the refried beans, salsa, sour cream, oregano, chilli flakes and salt, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously., Serve immediately garnished with spring onion greens.] | [Energy, 179 cal, Protein, 4.3 g, Carbohydrates, 26.5 g, Fiber, 2.1 g, Fat, 6.2 g, Cholesterol, 12.5 mg, Sodium, 52 mg] | mexican-style-baby-potatoes-36939r |
| rcp2442 | Mexican Tacos, Vegetarian Tacos Recipe | Snacks | Veg | [maize flour (makai ka atta), plain flour (maida), oil, salt, plain flour (maida), oil, rajma (kidney beans), salt, oil, chopped onions, garlic (lehsun) paste, tomato pulp, tomato ketchup, chilli powder, cumin seeds (jeera) powder, chopped green tomatoes, chopped onions, chopped green chillies, salt, vinegar, tomato ketchup, red chilli sauce, chopped spring onion greens, grated processed cheese] | 40 mins | 40 mins | [Mexican Main Dish, Mexican Tacos, Indian Snacks for Entertaining, Evening Tea Snacks, One Dish Vegetarian Meals, Mexican Party, High Tea Party] | 15Makes 15 tacos | Indian | Mexican tacos recipe | vegetarian tacos | Indian style Mexican tacos | with 50 amazing images. Mexican tacos recipe is the first thing that comes to mind when Indian’s think of Mexican food. Our’s is an Indian style Mexican tacos recipe. We show you how to make crisp tortillas for Mexican tacos, the rajma topping, green sauce in 50 steps. The tortillas for the Mexican tacos is made from a dough of maize flour and a little plain flour, which are then rolled into small thin circles and then deep fried. Pretty simple for Indians to make. The rajma topping for vegetarian tacos, rajma is pressure cooked and then cooked in a non stick pan with tomato pulp, ketchup, garlic and onions. Anything made at home is always more tasty and satisfying, and Mexican tacos are no exception to this rule. Crisp maize flour tortillas loaded with a tangy rajma topping, green tomato sauce, and of course, oodles of cheese, these tacos are a sumptuous snack your kids will love. Notes on Mexican tacos recipe. 1. Prick the tortilla evenly with a fork. This is done to avoid puffing up of the tortilla. 2. Add the rajma in a pressure cooker. These rajma (kidney beans) beans are washed and soaked for at least 8 hours. This helps the rajma cook faster. 3. add the tomato ketchup for a slight tang and sweetness in the rajma topping for the Mexican Tacos. Learn to make Mexican tacos recipe | vegetarian tacos | Indian style Mexican tacos | with step by step photos below. | [Combine all the ingredients in a deep bowl, mix well and knead into a semi-soft dough using enough water., Divide the dough into 15 equal portions., Roll each portion into a 75 mm. (3”) diameter thin circle using a little plain flour for rolling and prick it evenly with a fork., Heat the oil in a deep-non-stick kadhai and deep-fry, a few tortillas at a time on a medium flame till they turn crisp and golden brown in colour from both the sides., Drain on an absorbent paper., Cool and store in an air-tight container., Combine the rajma, 1½ cups of water and salt in a pressure cooker and pressure cook for 4 whistles., Allow the steam to escape before opening the lid. Do not drain the water and keep aside., Heat the oil in a broad non-stick pan, add the onions and garlic paste and sauté on a medium flame for 1 minute., Add the tomato pulp, tomato ketchup, chilli powder, cumin seeds powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the cooked rajma with the water, mix well, mash it using a potato masher and cook on a medium flame for 4 to 5 minutes, , while stirring occasionally., Divide the topping into 15 equal portions. Keep aside., Combine the tomatoes, onions, green chillies, salt and ½ cup of water in a pressure cooker, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Allow the mixture to cool completely and blend in a mixer to a smooth mixture. Strain with a strainer., Transfer the mixture into a deep bowl, add the vinegar, mix well and keep aside., Combine the tomato ketchup and chilli sauce in a bowl, mix well and keep aside., Place a crisp tortilla on a clean, dry surface, place a portion of the rajma topping evenly over it., Pour 2 tsp of the green sauce over it, 1 tsp tomato-chilli sauce mixture, ½ tbsp of spring onion greens and finally ½ tbsp of cheese., Repeat steps 2 and 3 to make 14 more mexican tacos., Serve the mexican tacos immediately.] | [Energy, 106 cal, Protein, 4.9 g, Carbohydrates, 15.5 g, Fiber, 1.2 g, Fat, 3 g, Cholesterol, 4.8 mg, Sodium, 152.3 mg] | mexican-tacos-vegetarian-tacos-recipe-2442r |
| rcp1249 | Mexican Tarts with Refried Beans and Sour Cream | NA | Veg | [tarts, grated processed cheese, boiled and mashed rajma (kidney beans), oil, chopped spring onion whites greens, chopped garlic (lehsun), chopped green chillies, chopped tomatoes, chilli powder, tomato ketchup, salt, thick curds (dahi), lemon juice, salt freshly ground black pepper (kalimirch), chopped spring onion whites greens] | 20 mins | 5 mins | [vegetarian Mexican Starters, Mexican Delights, Christmas, Mother's Day, Children's Day, Mexican Party, Indian Birthday Party] | 16Makes 16 tarts | Indian | Tarts are usually very attractive, not just because of their dainty size but also because they are open containers that show off their contents! This kind of makes the snack all the more appetizing and makes it impossible to resist. We have used readymade tarts for this recipe, which makes it very easy and quick. Loaded with a tongue-tickling combination of refried beans and sour cream, this snack is sure to please your palate. The refried beans feature a tangy and crunchy combo of ingredients, which match fabulously with the luscious and peppy sour cream. Indeed, the Mexican Tarts with Refried Beans and Sour Cream are sure to be loved by adults and kids. Make sure you serve it immediately after preparation. Try other Mexican recipes like Mexican Rajma, Bean Sprouts and Lettuce Tossed in Guacamole Dressing and Mexican Rajma Corn Pizza . | [Heat the oil in a broad non-stick pan, add the spring onion whites and greens, garlic and green chillies and sauté on a medium flame for 1 minute., Add the tomatoes, chilli powder, tomato ketchup, salt and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the rajma, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside., Take a tart, fill it up with ½ tbsp. Of the prepared refried beans mixture, top it with ½ tsp of sour cream and finally ½ tsp of cheese evenly over it., Repeat step 1 to make 15 more tarts., Serve immediately garnished with spring onion whites and greens.] | [Energy, 189 cal, Protein, 3.4 g, Carbohydrates, 16.7 g, Fiber, 0.3 g, Fat, 12.1 g, Cholesterol, 34 mg, Vitamin A, 454.1 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.5 mg, Vitamin C, 2.2 mg, Folic Acid, 1.9 mcg, Calcium, 32.2 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 128 mg, Potassium, 43.7 mg, Zinc, 0.2 mg] | mexican-tarts-with-refried-beans-and-sour-cream-1249r |
| rcp1215 | Mexican Tomato Sauce | NA | NA | [blanched , peeled and chopped tomatoes, oil, chopped onions, chopped green chillies, chilli powder, dried oregano, sugar, salt] | 10 mins | 5 mins | [Mexican Dips, Indian Dips / Sauces, Non-stick Pan] | 2Makes 1.5 cup (21 tbsp ) | Indian | Chunky sauces are always a delight because they give you a two-fold excitement, combining an awesome flavour with a fabulous mouth-feel! This chunky Mexican Tomato Sauce is an exciting combination of tomatoes and onions, flavoured with spice powders and herbs. It is used in baked dishes, and may even be served as a dips with nacho chips or other crunchies. | [Heat the oil in a broad non-stick pan, add the onions and green chillies and sauté on a medium flame for 1 minute., Add the tomatoes, chilli powder, oregano, sugar and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally., Use as required.] | [Energy, 10 cal, Protein, 0.1 g, Carbohydrates, 0.8 g, Fiber, 0.2 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 1.6 mg] | mexican-tomato-sauce-1215r |
| rcp32647 | Mexican Tortilla Wrap ( Wraps and Rolls) | NA | Veg | [oil, chilli-garlic chutney, chopped celery, sliced onions, capsicum strips, dry red chilli flakes (paprika), grated processed cheese, salt, cooked rice, chopped coriander (dhania), chopped green chillies, finely chopped fresh green garlic, lemon juice, powdered sugar, vinegar, salt, oil, chopped garlic (lehsun), chopped onions, chopped tomatoes, chopped capsicum, soaked , cooked and drained rajma, chilli powder, cumin seeds (jeera) powder, salt, tortillas, refried beans, chopped spring onions whites, sour cream] | 20 mins | 10 mins | [Mexican Main Dish, Indian Rolls, Veg Roll, Mexican Party, Kids Wraps and Rolls] | 4Makes 4 wraps | Indian | This wholesome wrap can be relished as a complete meal. A delectable fusion of cheesy pepper rice and refried beans pepped up with green garlic sauce makes this must-try. Don’t forget to add sour cream, which widens the range of flavours that play around in this wrap! when fresh green garlic is not in season, use half the quantity of dry garlic. | [Heat the oil in a deep pan, add the chilli-garlic chutney and celery and sauté on a medium flame for few seconds., Add the onions and capsicum and sauté on a medium flame till the onions turn translucent., Add the chilli flakes, cheese and salt and cook on a medium flame for a few seconds, while stirring continuously., Add the rice, mix well and keep aside., Heat the oil in a deep pan, add the garlic and onions and sauté till the onions turn translucent., Add the tomatoes and sauté for another 3 to 4 minutes., Add the capsicum, rajma , chilli powder; cumin seeds powder and salt, mix well and cook for 5 minutes or till the mixture is dry and keep aside., Place a tortilla on a clean dry surface and place ¼th of the cheesy pepper rice in a row in the centre of the tortilla., Arrange ¼th of the refried beans and spread ¼th of the green garlic sauce over it., Arrange 1 tbsp of spring onion whites and spread 1 tbsp of sour cream over it and roll it up tightly., Repeat with the remaining ingredients to make 3 more wraps., Wrap a tissue paper around each wrap and serve immediately., For 1 cup of cooked rice, boil a vesselful of water with a little salt. Add 1/2 cup of raw rice and cook till done. Strain using a sieve and use as per the recipe.] | [Not Given] | mexican-tortilla-wrap--wraps-and-rolls-32647r |
| rcp36846 | Mexican Veg Toast | NA | NA | [oil, chopped onions, chopped green chillies, chopped capsicum, chopped tomatoes, boiled sweet corn kernels (makai ke dane), chopped coriander (dhania), salt, grated processed cheese, toasted bread slices, butter] | 15 mins | 7 mins | [Indian Toast recipes, High Tea Party, Microwave, Toaster, Kids After School, Snack Recipes for Kids] | 8Makes 8 toasts | Indian | A crispy toast with crunchy veggies, the Mexican Veg Toast will be loved by all! It is wonderful for kids parties and get-togethers because it is an open toast and the very sight of the crisp bread topped with gooey cheese and colourful veggies like onions, tomatoes, capsicum and sweet corn, is very appetizing! Moreover, since the veggies are sautéed the aroma is also very strong. The combo of ingredients gives the toast an exotic Mexican touch, which further tempts you to grab a bite! You can also try other recipes like the Mixed Vegetable Open Toast and the Mushroom Oregano Open Toast Sandwich . | [Put the oil in a microwave safe bowl and microwave on high for 30 seconds., Add the onions, mix well and microwave on high for 2 minutes, stirring once after 1 minute., Add the green chillies and capsicum, mix well and microwave on high for 2 minutes, stirring once after 1 minute., Add the tomatoes, corn, coriander and salt, mix well and microwave on high for 2 minutes, stirring once after 1 minute., Add the cheese and mix well., Divide the mixture into 8 equal portions and keep aside., Place a bread slice on a clean dry surface and apply 1 tsp of butter and spread it evenly., Put one portion of the prepared corn mixture over it and spread it evenly., Cut it into 2 pieces. Using a sharp knife., Repeat steps 7 to 9 to make 6 more toast., Serve immediately.] | [Energy, 118 cal, Protein, 2.2 g, Carbohydrates, 10.8 g, Fiber, 0.8 g, Fat, 7.6 g, Cholesterol, 6.3 mg, Vitamin A, 226.9 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 15.5 mg, Folic Acid, 7.2 mcg, Calcium, 32 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 15.3 mg, Potassium, 52.9 mg, Zinc, 0.1 mg] | mexican-veg-toast-36846r |
| rcp8626 | Mexican Vegetable Faheeta | Snacks | Veg | [boiled sweet corn kernels (makai ke dane), shredded cabbage, chopped capsicum, boiled rajma (kidney beans), dry red chilli flakes (paprika), dried oregano, flour tortillas, cooked tomato salsa, avocado dip, sliced olives, grated processed cheese, whole wheat flour (gehun ka atta), plain flour (maida), oil, salt, tomatoes, capsicum, chopped coriander (dhania), chillies in vinegar, chilli powder, fresh oregano, sugar, oil, salt, green tomatoes, green chillies, vinegar, salt] | 30 mins | 20 mins | [Jain International, Jain Snacks, Mexican Delights, Deep Fry, Mexican Party, Kadai Veg] | 4Makes 4 servings | Jain | Flour tortillas jam-packed with the goodness of vegetables, and topped with molten cheese and green salsa..... undoubtedly a culinary treat! Do try other Jain friendly international recipes like American Chopsuey and Macaroni A La Mexicana . | [Mix the flours, oil and salt and make a dough by adding enough warm water., Knead the dough well and keep aside for 30 minutes. Knead again., Depending on the diameter you require for the dish, roll out the dough into 150 mm (. 6") diameter thin rounds with the help of a little flour., Cook lightly on a tava (griddle) and keep aside., Put the green tomatoes in a vesselful of boiling hot water for about 10 minutes. Peel and chop finely. Keep aside., Pierce the capsicum with a fork and hold over an open flame until the skin blackens., Remove from the flame and rub off the burnt skin. Wash and chop finely., Heat the oil in a pan, add all the ingredients and cook for 3 to 4 minutes. Keep aside and use as required., Cut the tomatoes into big pieces. Mix with green chillies and ½ cup water and cook on a medium flame till the tomatoes are done., Cool, purée in a blender and strain through a sieve., Add the vinegar and salt to adjust tartness and flavour., Keep aside., Combine the corn, cabbage, capsicum, rajma, chilli flakes, oregano and salt. Keep aside., Spread some tomato salsa and avocado dip on each flour tortilla., Put the vegetable filling and fold from both the sides and top with some green salsa, olives and cheese., Grill in the oven till the cheese melts., Serve hot.] | [Energy, 580 cal, Protein, 18 g, Carbohydrates, 90 g, Fiber, 8.5 g, Fat, 17.3 g, Cholesterol, 10.5 mg, Sodium, 938.2 mg] | mexican-vegetable-faheeta-8626r |
| rcp4940 | Microwave Apple Kheer | NA | NA | [grated apples, sugar, milk, cornflour, cardamom (elaichi) powder, nutmeg (jaiphal) powder] | 5 mins | 8 mins | [Mughlai Mithai, Collection of Kheer, Microwave Desserts, Microwave, Indian Party, Desserts for Entertaining, Microwave] | 3Makes 3 cups approx. | Indian | Flavoured elegantly with cardamom and nutmeg powder, the Microwave Apple Kheer is a wonderful dessert that will be loved by all, especially children. The best part is that every step, from stewing the apples to thickening the milk, is easily done with the microwave oven. Just make sure that the milk you use is at room temperature, and not cold or hot. | [Combine the apples, sugar and 2 tbsp of water in a microwave safe bowl, mix well and cook on a high flame for 2 minutes, while stirring once in between. Keep aside., Combine the milk and cornflour in a large microwave safe bowl, mix very well using a whisk and microwave on high for 5 minutes, stirring once after 3 minutes., Add the apple-sugar mixture, mix well and a microwave on high for 1 minute., Add the, cardamom powder and nutmeg powder and mix well., Refrigerate for 1 hour and serve chilled.] | [Energy, 189 cal, Protein, 4.7 g, Carbohydrates, 22.1 g, Fiber, 1.3 g, Fat, 6.8 g, Cholesterol, 16 mg, Sodium, 27.4 mg] | microwave-apple-kheer-4940r |
| rcp4944 | Microwave Chocolate Sponge Cake in 5 Minutes, Indian Style | NA | Veg | [cocoa powder, curd (dahi), baking soda, plain flour (maida), melted butter, powdered sugar, vanilla essence] | 10 mins | 5 mins | [Easy Indian Veg, Comfort Foods, Cakes, Basic Indian Dessert Recipes, Microwave, High Tea Party, Microwave] | 1Makes 1 cake | Indian | microwave chocolate sponge cake in 5 minutes | Indian style chocolate sponge cake in microwave | easy chocolate sponge cake | with amazing 20 images. microwave chocolate sponge cake in 5 minutes is an Indian style chocolate sponge cake in microwave which is a easy chocolate sponge cake to make. Your child comes home demanding a ‘surprise’ party for his/her friends – which ends up as a greater surprise for you? Turn to microwave chocolate sponge cake in 5 minutes. A chocolate-based cake is the easiest way to flatter kids, and even adults for that matter. And, with this easy microwave chocolate sponge cake in 5 minutes it can be prepared very quickly. The best part is that the microwave chocolate sponge cake in 5 minutes makes use of common ingredients like flour, butter and curds found in most Indian kitchens. So, you need not worry about even a last minute shopping expedition. To make Indian style chocolate sponge cake in microwave all you need to do is combine curd and baking soda in a bowl and keep aside. If not using homemade curd, buy Greek yogurt from market for best results. Further, sieve the plain flour and cocoa powder in a bowl and keep aside. Also, pour ¼ cup of water in a deep microwave safe bowl and microwave on high for 1 minute, add the melted butter and sugar and mix well. You can make use of full-fat milk instead of water to make the Indian style chocolate sponge cake in microwave more rich but, ensure it is on room temperature as it emulsifies better. Add the plain flour mixture, curds-baking soda mixture and vanilla essence and mix lightly with a spatula till no lumps remain. Spoon the mixture into a 125 mm. (5") diameter greased, microwave safe dish and microwave on high for 4 minutes. Remove from the microwave and allow the cake to stand for approx. 5 minutes. Unmould and serve Indian style chocolate sponge cake in microwave immediately Just make sure you use up the microwave chocolate sponge cake in 5 minutes immediately as it tends to dry up a little if left for a while – in which case, you can slice it, top it with ice-cream or custard, and a spoonful of fruits or dry fruits, to prepare a grand dessert! Also do try other microwave desserts like Microwave Coconut Barfi or Pineapple Brandy Flambé. Enjoy microwave chocolate sponge cake in 5 minutes | Indian style chocolate sponge cake in microwave | easy chocolate sponge cake | with detailed step by step recipe photos and video below | [To make microwave chocolate sponge cake in 5 minutes, combine the curds and baking soda in a bowl and mix gently. Keep aside., Sieve the plain flour and cocoa powder in a bowl and keep aside., Pour ¼ cup of water in a deep microwave safe bowl and microwave on high for 1 minute, add the melted butter and sugar and mix well., Add the plain flour mixture, curds-baking soda mixture and vanilla essence and mix lightly with a spatula till no lumps remain., Spoon the mixture into a 125 mm. (5") diameter greased, microwave safe dish and microwave on high for 4 minutes., Remove from the microwave and allow the cake to stand for approx. 5 minutes., Unmould microwave chocolate sponge cake and serve immediately.] | [Energy, 784 cal, Protein, 8.4 g, Carbohydrates, 104.6 g, Fiber, 1.8 g, Fat, 37.2 g, Cholesterol, 109.8 mg, Sodium, 358.8 mg] | microwave-chocolate-sponge-cake-in-5-minutes-indian-style-4944r |
| rcp4937 | Microwave Coconut Barfi | NA | NA | [grated coconut, milk, sugar, cardamom (elaichi) powder, saffron colour, ghee] | 10 mins | 4 mins | [Microwave Desserts, Barfi Recipes, Microwave, Dussehra recipes | Dussehra Sweets, Janmashtami, Ekadashi Recipes, Ekadasi, Microwave] | 10Makes 10 pieces | NA | Grated coconut is cooked to perfection with sugar, milk and ghee to make this all time favourite barfi. Be very careful whilst cooking this dessert as even a few extra seconds can cause the barfi to harden up. | [In microwave safe bowl, mix together the ghee and fresh coconut and microwave on high for 2 minutes, stirring once after 1 minute., Add the milk, sugar, cardamom powder and yellow colour and microwave on high for 2 minutes, stirring once after 1 minute., Remove and spread the mixture onto a greased thali with a 125 mm. (5") diameter and allow it to set for 1 hour. Cut into rectangles and store in an air-tight container.] | [Energy, 78 cal, Protein, 0.7 g, Carbohydrates, 6.3 g, Fiber, 1.4 g, Fat, 5.5 g, Cholesterol, 0.8 mg, Sodium, 3 mg] | microwave-coconut-barfi-4937r |
| rcp4889 | Microwave Jowar Khichu, Gujarati Khichu Microwave Version | Snacks | NA | [jowar (white millet) flour, cumin seeds (jeera), green chilli paste, baking soda, salt, oil, oil, koro sambhar] | 5 mins | 3 mins | [Gujarati Farsans, Gujarati One Dish Meal, Gujarati Breakfast, Breakfast Microwave, Quick Evening Snacks, Jain Snacks, Evening Tea Snacks] | 4Makes 4 servings | Gujarati | microwave jowar khichu recipe | Gujarati khichu microwave version | Indian jowar flour khichu in microwave | with 15 amazing images. microwave jowar khichu recipe | Gujarati khichu microwave version | Indian jowar flour khichu in microwave is a quicker version of traditional jowar khichu. Learn how to make Gujarati khichu microwave version. To make microwave jowar khichu, put 3½ cups of hot water in a microwave safe bowl, add the soda bi-carb, cumin seeds, green chilli paste, salt, oil and jowar flour, whisk well and microwave on high for 1 minute. Whisk it again and again microwave on high for 2 minutes. Once ready whisk it very well to remove all lumps. Transfer to a serving bowl, add little oil and sprinkle koro sambhar and serve immediately. A traditional jowar flour khichi is flavoured with spices and probably garlic. This Gujarati khichu microwave version makes use of cumin seeds in the tempering and green chilli paste to perk up the flavour. Khichu is generally eaten along with pickle oil, but the sesame oil tastes just as good. Here we have served Indian jowar flour khichu in microwave with oil of your choice and authentic koro sambar. While it is best to serve this microwave jowar khichu immediately after making, if you wish to make this recipe ahead of time remember to sprinkle a little water before reheating it in the microwave. Tips to make jowar khichu. 1. Here is how to make jowar khichu on gas. 2. If you want to make rice khichu, use rice flour instead of jowar flour, and follow the same recipe. Enjoy microwave jowar khichu recipe | Gujarati khichu microwave version | Indian jowar flour khichu in microwave | with step by step photos. | [To make microwave jowar khichu, put 3½ cups of hot water in a microwave safe bowl, add the soda bi-carb, cumin seeds, green chilli paste, salt, oil and jowar flour, whisk well and microwave on high for 1 minute., Whisk it again and again microwave on high for 2 minutes., Once ready whisk it very well to remove all lumps., Transfer to a serving bowl, add little oil and sprinkle koro sambhar and serve immediately.] | [Energy, 141 cal, Protein, 3.2 g, Carbohydrates, 22.2 g, Fiber, 3.1 g, Fat, 4.3 g, Cholesterol, 0 mg, Sodium, 2.2 mg] | microwave-jowar-khichu-gujarati-khichu-microwave-version-4889r |
| rcp34572 | Microwave Makai Korma, Microwave Corn Kurma | NA | Veg | [grated coconut, peppercorns (kalimirch), ghee, mustard seeds ( rai / sarson), chopped green chillies, curry leaves (kadi patta), asafoetida (hing), grated sweet corn cob, milk plain flour (maida), salt, chopped coriander (dhania)] | 15 mins | 7 mins | [Mughlai Sabzis, Veg Mughlai sabzi, Curries, Quick Sabzis, Sabzis with Gravies, Microwave Subzi, Microwave, Indian Party, Quick Sabzis] | 4Makes 4 servings | Indian | microwave makai korma recipe | microwave corn kurma | quick Indian sweet corn korma | microwave makki korma | with 24 amazing images. microwave makai korma recipe | microwave corn kurma | quick Indian sweet corn korma | microwave makki korma is a quick fix sabzi which will be enjoyed by the entire family. Learn how to make microwave corn kurma. To make microwave makai korma, pour the ghee in a microwave-safe bowl and microwave on high for 1 minute. Add the mustard seeds and microwave on high for 1 minute. Add the green chillies, curry leaves and asafoetida, mix well and microwave on high for 1 minute. Add the corn, milk-flour mixture, prepared paste, mix well and microwave on high for 1 minute. Add the salt and ¼ cup of water, mix well and microwave on high for 3 minutes. Serve immediately garnished with coriander. You will be pleasantly surprised to note that microwave corn kurma, a preparation of fresh grated corn in traditional coconut gravy, can be made in 7 minutes using the microwave! Mildly spicy notes of chillies dotted with mustard seeds in grated corn gravy pairs well with roti, parathas or naan. You will be surprised that grating the corn cob can lend such a distinct and pleasing mouthfeel. Moreover, microwave saves time. So you can make this microwave makki korma on busy days. Tips for quick Indian sweet corn korma. 1. Plain flour can be replaced with cornflour. 2. For kids, replace finely chopped green chillies with green chilli paste and reduce the quantity. 3. This korma will thicken with time. If you are serving it later, then before serving add the milk and re-heat it. Enjoy microwave makai korma recipe | microwave corn kurma | quick Indian sweet corn korma | microwave makki korma | with step by step photos. | [To make microwave makai korma, pour the ghee in a microwave-safe bowl and microwave on high for 1 minute., Add the mustard seeds and microwave on high for 1 minute., Add the green chillies, curry leaves and asafoetida, mix well and microwave on high for 1 minute., Add the corn, milk-flour mixture, prepared paste, mix well and microwave on high for 1 minute., Add the salt and ¼ cup of water, mix well and microwave on high for 3 minutes., Serve microwave makai korma immediately garnished with coriander.] | [Energy, 172 cal, Protein, 4.2 g, Carbohydrates, 15.9 g, Fiber, 3.3 g, Fat, 11.1 g, Cholesterol, 6 mg, Sodium, 14.1 mg] | microwave-makai-korma-microwave-corn-kurma-34572r |
| rcp42510 | Microwave Mug Dhokla Recipe, Khaman Dhokla | Snacks | NA | [besan (bengal gram flour), asafoetida (hing), chopped green chillies, sugar, grated ginger (adrak), oil, salt, fruit salt, mustard seeds ( rai / sarson), curry leaves (kadi patta), chopped coriander (dhania), green chutney] | 10 mins | 5 mins | [Gujarati Breakfast, Breakfast Dhokla, Quick Evening Snacks, Jain Snacks, Evening Tea Snacks, Microwave Indian Snack, Indian Party] | 2Makes 2 servings | Gujarati | microwave mug dhokla recipe | microwave khaman dhokla in mug | how to make mug dhokla in microwave | soft spongy dhokla in 2 minutes in microwave | with 26 amazing images. microwave mug dhokla recipe | microwave khaman dhokla in mug | how to make mug dhokla in microwave | soft spongy dhokla in 2 minutes in microwave is a quick snack recipe for people of all ages. Learn how to make mug dhokla in microwave. To make microwave mug dhokla, combine the besan, asafoetida, green chillies, 2 tsp sugar, ginger, curds, 4 tsp of oil, salt and approx. ½ cup of water in a deep bowl and whisk well. Just before making the dhokla, put the fruit salt and 1 tbsp of water and mix gently. Immediately pour into 2 broad microwave safe mugs. Put 1 mug at a time in the microwave and microwave on high for 2 minutes 30 seconds. You will feel that it is overflowing but do not worry and do not open the microwave. Repeat step 4 to cook one more mug. Meanwhile heat the remaining 2 tsp of oil in a small non-stick pan, add the mustard seeds and curry leaves and sauté on a medium flame for 30 seconds. Add the remaining 2 tsp of sugar and ¼ cup of water and cook on a medium flame for 30 seconds. Pour equal quantities of the tempering on the cooked khaman and finally put coriander evenly over it. Serve immediately with green chutney. Succulent and tasty khaman dhoklas ready in minutes, this is just perfect to appease sudden hunger pangs! The microwave khaman dhokla in mug is a kind of quick, no-fuss dish that you can prepare instantly without advance planning and without sweating in the kitchen. It is as easy as mixing a batter, filling it in a broad mug and cooking it in the microwave for a little more than two minutes. However, soft spongy dhokla in 2 minutes in microwave must be had immediately after cooking to enjoy the fresh texture and taste. If left for a while it tends to get dry. So, make it just when required and enjoy it immediately. Now you can relish the traditional Gujarati dhokla flavour by way of making mug dhokla in microwave. And the best part is that it needs no accompaniment. However, if you wish you can serve it with green chutney. You can also try other quick recipes in a mug likeMug Pizza or Chocolate Mug Cake. Tips for microwave mug dhokla. 1. The batter of the dhokla has to be lump free. So use a whisk to mix it. 2. After adding fruit salt, mix it gently. Mixing it vigorously will negate the effect of fruit salt. 3. When filling the mug, make sure you fill only till three-fourths of the mug, leaving enough space for the batter to expand and cook. Enjoy microwave mug dhokla recipe | microwave khaman dhokla in mug | how to make mug dhokla in microwave | soft spongy dhokla in 2 minutes in microwave | with step by step photos. | [To make microwave mug dhokla, combine the besan, asafoetida, green chillies, 2 tsp sugar, ginger, curds, 4 tsp of oil, salt and approx. ½ cup of water in a deep bowl and whisk well., Just before making the dhokla, put the fruit salt and 1 tbsp of water and mix gently., Immediately pour into 2 broad microwave safe mugs., Put 1 mug at a time in the microwave and microwave on high for 2 minutes 30 seconds. You will feel that it is overflowing but do not worry and do not open the microwave., Repeat step 4 to cook one more mug., Meanwhile heat the remaining 2 tsp of oil in small non-stick pan, add the mustard seeds and curry leaves and sauté on a medium flame for 30 seconds., Add the remaining 2 tsp of sugar and ¼ cup of water and cook on a medium flame for 30 seconds., Pour equal quantities of the tempering on both the mugs and finally sprinkle coriander evenly over it., Serve the microwave mug dhokla immediately with green chutney.] | [Energy, 539 cal, Protein, 19.2 g, Carbohydrates, 61.5 g, Fiber, 12.6 g, Fat, 22.8 g, Cholesterol, 8 mg, Sodium, 70.1 mg] | microwave-mug-dhokla-recipe-khaman-dhokla-42510r |
| rcp4880 | Microwave Poha, Batata Poha in Microwave | BreakFast | NA | [chopped potatoes, thick beaten rice (jada poha), oil, mustard seeds ( rai / sarson), cumin seeds (jeera), slit green chillies, curry leaves (kadi patta), chopped onions, turmeric powder (haldi), lemon juice, sugar, salt, grated fresh coconut, chopped coriander (dhania)] | 10 mins | 8 mins | [Gujarati Farsans, Gujarati One Dish Meal, Gujarati Breakfast, Maharashtrian Snacks Nashta, Quick breakfast, Breakfast Upma, Poha, Breakfast Microwave] | 3Makes 3 servings | Gujarati | microwave poha recipe | batata poha in microwave | microwave aloo poha | microwave poha - quick breakfast recipe | with 26 amazing images. microwave poha is a fare enjoyed by the entire family together. Learn how to make microwave poha - quick breakfast recipe. batata poha, made using the Microwave oven, is so quick that you can conjure it up any time, for Breakfast dinner or as Evening Tea Snacks. You will thoroughly enjoy the bites of potatoes and onions dancing between the soft poha in batata poha in microwave, which is so delightfully flavoured with a traditional tempering, and aesthetically laced with lemon juice. To make microwave poha, place the poha in a sieve and hold it under running water and wash it. Drain out all excess water and keep aside. Combine the oil, mustard seeds, cumin seeds, green chillies and curry leaves in a microwave safe bowl, mix well and microwave on high for 2 minutes. Add the onions and turmeric powder, mix well and microwave on high for 1 minute. Add the potatoes, sprinkle 2 tbsp of water, mix well and microwave on high for 3 minutes, while stirring once in between. Add the poha, salt and sugar, mix well and microwave on high for 2 minutes. Add the lemon juice and mix well. Serve immediately garnished with coconut and coriander. An all-time favourite Maharashtrian snack, batata poha in microwave has a universal appeal amongst youngsters and elders alike. Everybody has a reason for loving this delicious snack – its wholesomeness, convenience, enjoyable flavour or unique texture. A thoughtful garnish of coconut and coriander enhance the flavour and texture of this lovely microwave poha - quick breakfast recipe. Tips for microwave poha. 1. Ensure to chop the potatoes finely so that it cooks faster. 2. If you like spicy poha, add finely chopped green chillies instead of slit chillies. 3. After step 4 if you feel the poha is slightly dry, sprinkle another tbsp. of water. 4. Serve the poha immediately, else it might dry up. Enjoy microwave poha recipe | batata poha in microwave | microwave aloo poha | microwave poha - quick breakfast recipe | with step by step photos below. | [To make batata poha, place the poha in a sieve and hold it under running water and wash it. Drain out all excess water and keep aside., Combine the oil, mustard seeds, cumin seeds, green chillies and curry leaves in a microwave safe bowl, mix well and microwave on high for 2 minutes., Add the onions and turmeric powder, mix well and microwave on high for 1 minute., Add the potatoes, sprinkle 2 tbsp of water, mix well and microwave on high for 3 minutes, while stirring once in between., Add the poha, salt and sugar, mix well and microwave on high for 2 minutes., Add the lemon juice and mix well., Serve the batata poha immediately garnished with coconut and coriander.] | [Energy, 234 cal, Protein, 3.4 g, Carbohydrates, 42.5 g, Fiber, 1 g, Fat, 5.6 g, Cholesterol, 0 mg, Sodium, 8.8 mg] | microwave-poha-batata-poha-in-microwave-4880r |
| rcp712 | Microwave Popcorn Made in A Bowl | NA | NA | [maize kernels (dry corn kernels), melted butter, salt] | 2 mins | 4 mins | [Microwave Indian Snack, Microwave, Microwave, Kids After School, Indian Birthday Party Kids] | 2Makes 2 cups (2 cup ) | Indian | Readymade popcorn is nice and crunchy when you buy the tub and munch on it right away. But, if you buy a large quantity and bring it home for a party or get-together, it loses its crunch in no time at all! Why opt for that option, when you can easily make crisp and fresh popcorn right at home, that too very easily in the microwave oven. A microwave-safe bowl, butter, salt, maize kernels, and a few minutes are all that you need to conjure up yummy popcorn! You can have the Microwave Popcorn plain or with your favourite seasonings! Check out collection of Microwave recipes and cook a wide range of dishes ranging from appetizer to main course and of course, delicious desserts to end the meal! Enjoy how to make Microwave Popcorn recipe with detailed step by step photos below. | [Combine the melted butter, maize kernels and salt in a microwave safe bowl and mix well., Cover it with a microwave safe lid and microwave on high for 3 ½ to 4 minutes., Serve the popcorn immediately.] | [Energy, 115 cal, Protein, 2.4 g, Carbohydrates, 14.6 g, Fiber, 2.6 g, Fat, 5.2 g, Cholesterol, 13.8 mg, Sodium, 48.9 mg] | microwave-popcorn-made-in-a-bowl-712r |
| rcp31017 | Microwave Potato Wafers with Mango Salsa | Snacks | NA | [potatoes, peeled, chilli powder, salt, oil, chopped ripe mangoes, chopped tomatoes, chopped celery, chopped spring onions whites, chopped capsicum, dry red chilli flakes (paprika), salt] | 10 minutes | 5 to 6 minutes | [Quick Evening Snacks, Microwave Indian Snack, Microwave, Quick Snacks / Quick Starters] | 4Serves 4. | Indian | The word snack immediately brings to mind potato wafers! Here's a microwave, version of potato wafers that you can dig into guiltlessly! You can also make baked veggie wafers using beetroots, carrots, sweet potatoes etc. | [Cut the potatoes into about 4 mm. thick slices., Wash in cold water and dry thoroughly. Apply little chilli powder and salt to the potatoes on both sides., Arrange the potato slices on a greased microwave dish and microwave on HIGH for 5 to 6 minutes or until crisp. If you do not have a microwave, cook in a pre-heated oven at 160°C (320°F) till crisp., Allow to cool. Store in an air-tight container and use as required., Mix the mangoes and tomatoes together in a bowl and lightly mash them with the back of a spoon., Add the remaining ingredients, mix well and let them marinate for at least one hour in the refrigerator., Serve chilled mango salsa in a serving plate in the centre surrounded with the potato wafers.] | [Energy, 103 cal, Protein, 1.2 g, Carbohydrates, 15.8 g, Fiber, 1.5 g, Fat, 3.9 g, Cholesterol, 0 mg, Vitamin A, 637 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.9 mg, Vitamin C, 24.3 mg, Folic Acid, 15 mcg, Calcium, 25.8 mg, Iron, 0.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 12.9 mg, Potassium, 198.6 mg, Zinc, 0.3 mg] | microwave-potato-wafers-with-mango-salsa-31017r |
| rcp40343 | Milagai Podi Idli, Podi Idli | BreakFast | NA | [urad dal (split black lentils), chana dal (split bengal gram), whole dry kashmiri red chillies, curry leaves (kadi patta), asafoetida (hing), salt, ghee] | 2 mins | 2 mins | [South Indian Podis, Breakfast using Leftovers, Indian Birthday Party, Non-stick Pan, Picnic Easy, Indian Travel Food Idli, Dosa, Upma] | 2Makes 2 servings | South Indian | milagai podi idli | podi idli | south indian milagai podi idli | with 26 amazing photos. Watch leftover idlis transform into a delectable tiffin treat that your kids will love to munch on. Tossing the idli cubes with ghee and milagai podi makes it spicy and tasty, and also ensures that it stays soft and moist in the tiffin box for around 5 hours. Traditionally Tamilians use idli podi as a condiment on Idlis, dosas, uttapams, appes and other South Indian dishes. I would like to share some important tips to make the perfect milagai podi idli. 1. You can use whole kashmiri red chillies and pandi red chillies mix to balance the pungency and colour of the podi. 2. Before adding the red chillies, break it and then roast it, as to avoid any mold in the chillies. 3. You can use mix of more lentils like mix of black and white urad dal or toovar dal to make the podi. 4. Make sure to clean the lentils before roasting. 5. For a nutty taste, you can also add 1 tbsp of sesame seeds. 6. Roast all the ingredients one at a time, as all the lentils take different timings to roast it. 7. While roasting make sure not to change the colour darker, keep it very light brown in colour. Even when you do not have leftover idli, you can make south indian milagai podi idli with button idlis made in a mini idli plate. This will look even more appetizing for kids! Also pack some Masala Pineapple in another tiffin for a perfect short break combo. Enjoy milagai podi idli | podi idli | south indian milagai podi idli with detailed step by step photos. | [Heat a broad non-stick pan till hot, add the urad dal and dry roast on a medium flame for 2 to 3 minutes or till it turns light brown in colour. Remove on a flat plate, spread it evenly and keep aside to cool., Add the chana dal in the same pan and dry dry roast on a medium flame for 2 minutes or till it turns light brown in colour. Remove in the same flat plate, spread it evenly and keep aside to cool., Add the red chillies in the same pan and dry roast it for 30 seconds., Add the curry leaves to it and dry roast on a medium flame for 1 minute., Remove the red chillies and curry leaves in the same flat plate, spread it evenly and keep this mixture aside to cool for 15 to 20 minutes., Add the asafoetida and salt and blend in a mixer to a slightly coarse powder., Store milagai podi in an air-tight container and use as required., To make milagai podi idli, heat the ghee in a broad non-stick pan, add the milagai podi and sauté on a medium flame for a few seconds., Add the idlis, mix gently and cook on a medium flame for 1 minute, while tossing occasionally., Allow the milagai podi idli to cool completely, and pack in an air-tight tiffin box.] | [Energy, 318 cal, Protein, 7.3 g, Carbohydrates, 41.2 g, Fiber, 2.7 g, Fat, 13.8 g, Cholesterol, 0 mg, Sodium, 9.7 mg] | milagai-podi-idli--podi-idli-40343r |
| rcp41383 | Milagai Podi, Malgapodi Powder, South Indian Gun Powder Recipe | NA | NA | [urad dal (split black lentils), chana dal (split bengal gram), whole dry kashmiri red chillies, curry leaves (kadi patta), asafoetida (hing), salt] | 2 mins | 6 mins | [South Indian Podis, Tamil Nadu Food, different kinds of Indian chutney, Indian Party, Mixer, Quick Chutneys] | 2Makes 2 cups (28 tbsp ) | South Indian | milagai podi recipe | malgapodi powder | South Indian gun powder | with 20 amazing images. milagai podi recipe | malgapodi powder | South Indian gun powder is a basic dry chutney powder which has its presence in all South Indian homes. Learn how to make malgapodi powder. To make milagai podi, heat a broad non-stick pan till hot, add the urad dal and dry roast on a medium flame for 2 to 3 minutes or till it turns light brown in colour. Remove on a flat plate, spread it evenly and keep aside to cool. Add the chana dal in the same pan and dry dry roast on a medium flame for 2 minutes or till it turns light brown in colour. Remove in the same flat plate, spread it evenly and keep aside to cool. Add the red chillies in the same pan and dry roast it for 30 seconds. Add the curry leaves to it and dry roast on a medium flame for 1 minute. Remove the red chillies and curry leaves in the same flat plate, spread it evenly and keep this mixture aside to cool for 15 to 20 minutes. Add the asafoetida and salt and blend in a mixer to a slightly coarse powder. Store in an air-tight container and use as required. Milagai podi is also fondly called ‘gun powder’, which makes it obvious just how fiery it tastes! The spiciness of red chillies combined with the aroma and rich taste of roasted dals and asafoetida makes this South Indian spice powder a really tongue-tickling treat. A perfect proportion of urad dal to chana dal, with Kashmiri chillies for bright red colour and curry leaves for an added flavour boost is the secret of this South Indian gun powder. Malgapodi powder is mixed with til oil or ghee and enjoyed like a chutney with idli and dosa . It can also be sprinkled on Uttapa to give it a special taste and hue. You can store this powder in an air-tight jar for a month or even more. Tips for milagai podi. 1. While making this powder, make sure you roast the ingredients separately as mentioned in the recipe, to ensure uniform roasting without charring. 2. Use a broad pan for uniform roasting of ingredients. 3. We have made use of Kashmiri red chillies to make milagai podi, but you can also use pandi chillies or byadagi chillies. Also, the quantity can be increased or decreased depending upon the spice level you can handle. Enjoy milagai podi recipe | malgapodi powder | South Indian gun powder | with step by step photos. | [To make milagai podi, heat a broad non-stick pan till hot, add the urad dal and dry roast on a medium flame for 2 to 3 minutes or till it turns light brown in colour. Remove on a flat plate, spread it evenly and keep aside to cool., Add the chana dal in the same pan and dry dry roast on a medium flame for 2 minutes or till it turns light brown in colour. Remove in the same flat plate, spread it evenly and keep aside to cool., Add the red chillies in the same pan and dry roast it for 30 seconds., Add the curry leaves to it and dry roast on a medium flame for 1 minute., Remove the red chillies and curry leaves in the same flat plate, spread it evenly and keep this mixture aside to cool for 15 to 20 minutes., Add the asafoetida and salt and blend in a mixer to a slightly coarse powder., Store the milagai podi in an air-tight container and use as required.] | [Energy, 30 cal, Protein, 2 g, Carbohydrates, 5.1 g, Fiber, 1 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 3.8 mg] | milagai-podi-malgapodi-powder-south-indian-gun-powder-recipe-41383r |
| rcp4636 | Milano Minestrone ( Healthy Soups and Salads Recipe) | NA | Veg | [penne, dried oregano, oil, chopped onions, bayleaves, chopped carrots, chopped cauliflower, green peas, chopped potatoes, chopped cabbage, cornflour, water, chopped tomatoes, fresh tomato purée, salt, chopped parsley] | 10 mins | 14 mins | [Chunky Indian Soups, Saute, Boiled Indian recipes, Western Party, Non-stick Pan, Quick Vegetarian Soups, Healthy Chunky Soups Broth] | 6Makes 6 servings | Indian | One of the healthy version of minestrone whipped up in a jiffy with loads of fibre rich veggies and perked up with oregano and parsley. Fibre is known to control blood sugar levels and blood cholesterol levels, making this soup a healthy option for one and all. | [Heat the oil in a deep non-stick pan, add the onions and bayleaves and sauté on a medium flame for 30 seconds., Add the carrots, cauliflower, green peas and 5 cups of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the potatoes, cabbage and whole wheat penne, mix well and cook on a medium flame for 7 to 8 minutes till the vegetables are tender, while stirring occasionally., Add the cornflour-water mixture, tomatoes, tomato purée, oregano, salt and pepper, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Serve hot garnished with parsley.] | [Energy, 87 cal, Protein, 1.9 g, Carbohydrates, 16.2 g, Fiber, 3 g, Fat, 1.6 g, Cholesterol, 0 mg, Sodium, 19.8 mg] | milano-minestrone--healthy-soups-and-salads-recipe-4636r |
| rcp22323 | Mili Jhuli Subzi ( High Blood Pressure Recipe) | NA | NA | [boiled mixed vegetables, chopped tomatoes, salt, oil, chopped onions, poppy seeds (khus-khus), beaten rice (poha), peppercorns (kalimirch), cinnamon (dalchini) sticks, cloves (laung / lavang), whole dry kashmiri red chilli, coriander (dhania) seeds, cumin seeds (jeera), chopped garlic (lehsun), ginger (adrak)] | 20 mins | 12 mins | [Punjabi Sabzis, Frozen Foods, Indian Freezer Recipes, Sabzis with Gravies, Non-stick Pan, Lower Blood Pressure Subzis & Dals, Frozen Foods Sabzi] | 3Makes 3 servings | Punjabi | Apt use of spices can effectively cover up the inadequacy of salt, ensuring that a dish still tastes fabulous! This Mili Jhuli Subzi is a perfect examples. A tempting collection of colourful and juicy veggies is cooked with tomatoes and a paste of onions, spices and seeds. This paste also includes poha, which helps to thicken the gravy. We have restricted the salt to suit those with high blood pressure, but that hardly constrains the bursting flavour of this mildly-spicy gravy. Relish the Mili Jhuli Subzi with hot phulkas to experience its irresistible charm! | [Heat the oil in a non- stick kadhai, add the prepared paste and sauté on a medium flame for 5 minutes., Add the tomatoes and ¼ cup of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the vegetables, salt and ½ cup of water, mix gently and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Serve hot.] | [Energy, 103 cal, Protein, 4.7 g, Carbohydrates, 16.5 g, Fiber, 6.7 g, Fat, 2 g, Cholesterol, 0 mg, Sodium, 294.9 mg] | mili-jhuli-subzi--high-blood-pressure-recipe-22323r |
| rcp40782 | Mili Jhuli Subzi , Mixed Vegetables with Paneer in Red Gravy | NA | NA | [diagonally cut and boiled mixed vegetables, boiled green peas, paneer (cottage cheese) cubes, oil, chopped tomatoes, salt, chopped onions, poppy seeds (khus-khus), beaten rice (poha), black peppercorns (kalimirch), cinnamon (dalchini) sticks, cloves (laung / lavang), whole dry kashmiri red chilli, coriander (dhania) seeds, cumin seeds (jeera), chopped garlic (lehsun), ginger (adrak)] | 20 mins | 12 mins | [Sabzis with Gravies, Traditional Indian Sabzis, Indian Party, Non-stick Pan] | 3Makes 3 servings | Indian | All your favourite spices and seeds assemble together to make this Mili Jhuli Subzi a mouth-watering main course . Here, an attractive collection of veggies and paneer is cooked with tomatoes and an aromatic paste of assorted spices, onions and ginger, to make a tongue-tickling treat that will surely make you lick your fingers! The Mixed Vegetables with Paneer in Red Gravy goes well with pulaos , rotis and puris . | [Heat the oil in a deep non- stick kadhai, add the prepared paste and sauté on a medium flame for 5 minutes., Add the tomatoes and ¼ cup of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the mixed vegetables, green peas, paneer, salt and ½ cup of water, mix gently and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Serve hot.] | [Energy, 137 cal, Protein, 5.8 g, Carbohydrates, 11.9 g, Fiber, 3.3 g, Fat, 7.4 g, Cholesterol, 0 mg, Vitamin A, 408.9 mcg, Vitamin B1, -0.2 mg, Vitamin B2, -0.2 mg, Vitamin B3, 0.2 mg, Vitamin C, 21.4 mg, Folic Acid, 18.8 mcg, Calcium, 160.3 mg, Iron, 1.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 14.6 mg, Potassium, 130.1 mg, Zinc, 0.2 mg] | mili-jhuli-subzi--mixed-vegetables-with-paneer-in-red-gravy-40782r |
| rcp22528 | Milk Rice | NA | Veg | [long grained rice (basmati), cloves (laung / lavang), cardamoms, bayleaf (tejpatta), cinnamon (dalchini), low fat milk, salt] | 10 mins | 15 mins | [Punjabi Pulao | Punjabi Rice, Biryani, Quick South Indian, Maharashtrian Rice Recipes, Indian Pressure Cooker, Pressure Cooker Indian Rice, Khichdi, Pulao, Quick Vegetarian Rice, khichdi Recipes] | 2Makes 2.5 cups | Punjabi | An aromatic rice preparation cooked completely in milk with a dash of spices, which gives it a very luxurious taste despite using no oil or ghee. You could serve milk rice as it is with a spicy side-dish, or use it to make other dishes like biryanis, layered and baked rice dishes, or even innovative desserts ! | [Clean, wash and soak the rice in water. Drain and keep aside., Put the milk to boil along with 1 cup of water., Combine together all the ingredients including the milk-water mixture and pressure cook for 2 whistles., Allow the steam to escape before opening the lid. Separate each grain of rice lightly with a fork., Use as required.] | [Energy, 87 cal, Protein, 4 g, Carbohydrates, 17.5 g, Fiber, 0.7 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 40.9 mg] | milk-rice-22528r |
| rcp42294 | Milk Roti, Dudh ki Roti | Lunch | NA | [milk, whole wheat flour (gehun ka atta), ghee, salt, whole wheat flour (gehun ka atta), ghee] | 5 mins | 20 mins | [Indian Rotis, Tava, Lunch Roti] | 12Makes 12 rotis (12 roti ) | Indian | The world of Indian breads is wondrous. With a few basic ingredients and a tava it is amazing to see how many varieties of rotis and parathas can be made by slightly altering the ingredients or proportions, or using a stuffing. Milk Roti or Dudh ki Roti is one such variant of roti. Though it is very easy to make, its soft texture and the pleasant flavour of milk and ghee make it a favourite with young and old alike! Serve it with a spicy vegetable preparation, to make a homely yet special meal. | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough water., Divide the dough into 12 equal portions., Roll a portion of the dough into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook it using ½ tsp of ghee, till it turns golden brown in colour from both the sides., Repeat steps 3 and 4 to make 11 more rotis., Serve hot.] | [Energy, 66 cal, Protein, 1.4 g, Carbohydrates, 6.7 g, Fiber, 0.2 g, Fat, 3.6 g, Cholesterol, 1.3 mg, Sodium, 3.4 mg] | milk-roti-dudh-ki-roti-42294r |
| rcp42280 | Milk Rusk, Indian Tea Rusk | BreakFast | NA | [plain flour (maida), instant dry yeast, sugar, castor sugar, milk powder, cardamoms (elaichi), oil, salt] | 5 mins | 0 mins | [Indian Jar Snacks, Evening Tea Snacks, High Tea Party, Oven, Healthy Foods for Kids, Indian Breakfast Recipes for Kids, Kids Tiffin Box] | 30Makes 30 rusks | Indian | rusk recipe | Indian milk rusk | homemade cake rusk | sweet tea rusk | with 28 amazing images. rusk recipe | Indian milk rusk | homemade cake rusk | sweet tea rusk is a crunchy biscuit enjoyed by dipping in hot masala chai. Learn how to make Indian milk rusk. To make rusk, combine the yeast, sugar and 2 tbsp of warm water in a bowl and mix well. Cover it with a lid and keep aside for 10 minutes. Combine all the remaining ingredients in a deep bowl and mix well along with the yeast-sugar mixture and knead into a soft dough using enough water. Cover it with a damp muslin cloth and keep aside in a warm place for 1 hour. Knead the dough again and put the dough into a greased rectangle aluminium tin of 250 mm. (10”) x 150 mm. (6”) and press well. Cover it with a damp muslin cloth and keep aside in a warm place for 30 minutes. Bake in a pre-heated oven at 180°c (360°f) for 30 minutes. Cool it slightly, cut it vertically into 2 halves and then cut it horizontally into total 30 equal slices using a sharp knife. Place all the slices in a baking tray and bake them in a pre-heated oven at 180°c (360°f) for 30 minutes, while turning it once in 15 minutes. Cool them completely and serve or store them in an airtight container. Use as required. For many, especially the elders, tea-time is incomplete without rusk! Rusk is an indigenous tea toast that every Indian is proud of. It is basically a bread that is baked twice to make it super crisp, tasty and aromatic. Ingredients like milk, castor sugar and cardamom powder are used in the dough to give the homemade cake rusk a rich yet mild flavour that goes perfectly with a cup of hot tea or coffee. The sweet tea rusk can also be packed in kids’ tiffin boxes or served as an evening snack with a glass of milk. Have a go at other tea-time accompaniments like Methi Makai Dhebra or Crispy Masala Puri. Tips for making rusk. 1. Ensure the maida is lump free. Sieve it if necessary. 2. Use yeast from a packet which is unopened or recently opened for best texture. 3. Always bake in the middle rack of the oven to ensure uniform baking. 4. We suggest you cool the cake for at least for an hour, the first 15 minutes can be in the tin and the remaining time can be on the rack. If the cake is not well cooled, it might turn crumbly. 5. When slicing the bread make sure the slices are not too thick, otherwise the rusk will remain soft inside and you will not get the perfect crispness. 6. Remember to turn the rusk while baking to ensure uniform baking on both the sides. Enjoy rusk recipe | Indian milk rusk | homemade cake rusk | sweet tea rusk | with step by step photos. | [To make milk rusk, combine the yeast, sugar and 2 tbsp of warm water in a bowl and mix well. Cover it with a lid and keep aside for 10 minutes., Combine all the remaining ingredients in a deep bowl and mix well along with the yeast-sugar mixture and knead into a soft dough using enough water., Cover it with a damp muslin cloth and keep aside in a warm place for 1 hour., Knead the dough again and put the dough into a greased rectangle aluminium tin of 250 mm. (10”) x 150 mm. (6”) and press well., Cover it with a damp muslin cloth and keep aside in a warm place for 30 minutes., Bake in a pre-heated oven at 180°c (360°f) for 30 minutes., Cool it completely, cut it vertically into 2 halves and then cut it horizontally into total 30 equal slices using a sharp knife., Place all the slices in a baking tray and bake them in a pre-heated oven at 180°c (360°f) for 30 minutes, while turning it once in 15 minutes., Cool the milk rusk completely and serve or store them in an airtight container. Use as required.] | [Energy, 46 cal, Protein, 1 g, Carbohydrates, 7.5 g, Fiber, 0 g, Fat, 1.3 g, Cholesterol, 0 mg, Sodium, 0.7 mg] | milk-rusk-indian-tea-rusk-42280r |
| rcp648 | Milk Vegetable Soup | NA | NA | [chopped mixed vegetables, onion, chopped, butter, plain flour (maida), milk, salt black pepper (kalimirch) powder] | | 7 mins. 20 secs. | [Chunky Indian Soups, Jhat-Pat Soup, Microwave, Microwave] | 6Serves 6. | Indian | | [Place the vegetables in a shallow dish. Sprinkle 5 to 6 tablespoons of water on top and microwave on HIGH for about 3 to 4 minutes., Put the butter in a glas bowl and microwave on HIGH for 20 seconds. Add the onin and microwave on HIGH for about 1 minute, stirring once in-between after 30 seconds., Add the vegetables and 1 teacups of water., Mix the flour and milk and add to the vegetables. Microwave on HIGH for 1 1/2 to 2 minutes., Add salt and pepper.] | [Energy, 176 cal, Protein, 5.7 g, Carbohydrates, 10.8 g, Fiber, 1.6 g, Fat, 9.8 g, Cholesterol, 0 mg, Vitamin A, 448.1 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.4 mg, Vitamin C, 9 mg, Folic Acid, 11.1 mcg, Calcium, 229.5 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 60.3 mg, Potassium, 142.2 mg, Zinc, 0.1 mg] | milk-vegetable-soup-648r |
| rcp2382 | Milk Vegetable Soup | NA | NA | [mixed vegetables, chopped onion, butter, milk, plain flour (maida)] | 10 mins. | 15 mins. | [Indian Pressure Cooker, Presssure Cooker Soups] | 6Serves 6. | Indian | A light soup with a lovely flavour. | [Heat the butter and fry the onion for 1 minute., Add the vegetables and fry again for 2 to 3 minutes., Add 1 teacup of water and cook until the vegetables are soft., Mix the flour and milk, heat for a little while and add to the vegetables., Serve hot.] | [Energy, 176 cal, Protein, 5.7 g, Carbohydrates, 10.8 g, Fiber, 1.6 g, Fat, 9.8 g, Cholesterol, 26 mg, Sodium, 60.3 mg] | milk-vegetable-soup-2382r |
| rcp43077 | Millet Dosa | Snacks | NA | [kodri (varagu), urad dal (split black lentils), fenugreek (methi) seeds, salt, oil, ghee, podi masala, coconut, sambhar] | 5 mins | 24 mins | [Different Types of Dosa, Breakfast Idlis / Dosas / Uttapam, Kids After School, Snack Recipes for Kids, Indian Teen, B Vitamins, Diabetic Starters & Snacks] | 8Makes 8 dosas | Indian | millet dosa recipe | healthy kodri dosa | foxtail millet podi dosa | with 27 amazing images. healthy kodri dosa is a nutritious and delicious meal that offers a number of health benefits. Learn how to make millet dosa recipe | healthy kodri dosa | foxtail millet podi dosa | Millet dosa is a healthy and delicious alternative to the traditional rice dosa. It is made with a batter of millet, urad dal and fenugreek, which is fermented and then cooked on a griddle. Foxtail millet dosa are high in protein and fibre and they are a good source of iron and calcium. Millets, such as finger millet (ragi), foxtail millet, or pearl millet, are gluten-free grains that bring a distinctive flavor and a wealth of health benefits to this popular dish. This healthy kodri dosa recipe is not only easy to prepare but also adds a wholesome goodness of millets to your diet. pro tips to make millet dosa : 1. To make the dosa fluffy, add a pinch of baking soda to the batter before cooking. 2. You can also add finely chopped coriander in the dosa batter to make the dosas. 3. Make sure you sizzle the tava well before making every dosa. Enjoy millet dosa recipe | healthy kodri dosa | foxtail millet podi dosa | with detailed step by step photos. | [To make millet dosa recipe, in a deep bowl, combine kodri, urad dal and fenugeek seeds., Add enough water and wash them thoroughly, drain it well and discard the water., Add enough water, cover with a lid and soak it for 8 hours or overnight., Drain it well and transfer into a mixer jar, blend into a smooth paste using 1 cup of water., Transfer the batter into a deep bowl, cover with a lid and keep aside in a warm place to ferment for 8 hours., Once fermented, add salt to taste and mix it gently using a ladle., Heat a broad non stick tava, grease it using 1/8 tsp oil, sprinkle little water and wipe it well., Pour a ladle full of batter on a hot tava and spread it in a circular motion to make 225mm (9 inch) thin dosa., Apply ¼ tsp ghee evenly over the dosa using a brush and sprinkle ¼ tbsp podi masala evenly over it., Cook the dosa on medium flame until light brown and crisp. Fold it into a semi circle., Serve the millet dosa immediately.] | [Energy, 106 cal, Protein, 3.6 g, Carbohydrates, 16.9 g, Fiber, 2.6 g, Fat, 2.7 g, Cholesterol, 0 mg, Sodium, 4.5 mg] | millet-dosa-43077r |
| rcp8622 | Minestrone | NA | NA | [shredded cabbage, chopped celery (ajmoda), cooked macaroni whole wheat pasta, rajma (kidney beans), boiled green peas, chopped tomatoes, boiled green peas, oil, salt, moong (whole green gram), tomatoes, salt, grated processed cheese] | 15 mins | 15 mins | [Jain Soups, Jain International, Italian Soups, Chunky Indian Soups, Jhat-Pat Soup, Indian Pressure Cooker, Boiled Indian recipes] | 4Makes 4 servings | Jain | Minestrone soup is the ideal way to start a hearty meal; alternatively it's so jam-packed with the goodness of vegetables that it could even serve as a whole meal by itself! You can also try other wholesome soups like Lentil and Vegetable Broth or Vegetable and Noodle Soup . | [Wash the moong dal and add the tomatoes to it., Add 5 cups of water and pressure cook for 1 whistle., When cooked, blend to a puree, strain and keep aside., Heat the oil in a saucepan, add the cabbage and celery and sauté for 1 to 2 minutes, Add the stock, green peas, tomatoes, salt and pepper and bring to a boil., Add the macaroni, rajma, peas and tomatoes and simmer for some time., Serve hot garnished with cheese.] | [Energy, 226 cal, Protein, 18.8 g, Carbohydrates, 28.8 g, Fiber, 4.9 g, Fat, 8 g, Cholesterol, 0 mg, Vitamin A, 433.9 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.6 mg, Vitamin C, 36.1 mg, Folic Acid, 37.1 mcg, Calcium, 126.5 mg, Iron, 2.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 13.3 mg, Potassium, 208.2 mg, Zinc, 1.1 mg] | minestrone-8622r |
| rcp40478 | Mini Bajra and Oats Uttapa ( Baby and Toddler) | BreakFast | NA | [bajra (black millet), bajra (black millet) flour, urad dal (split black lentil) flour, curd (dahi), grated carrot, quick cooking rolled oats, salt, oil] | 5 mins | 20 mins | [South Indian Uttapam, Breakfast Idlis / Dosas / Uttapam, Pressure Cooker, Healthy Foods for Kids, Finger Foods for Babies, Toddlers and Kids, Recipes for Toddlers (1-3 Years), Babies, Toddler and Kids Iron Rich Foods] | 14Makes 14 mini uttapas | South Indian | mini bajra oats uttapam for toddlers recipe | healthy bajra oats mini uttapam | healthy mini uttapam for kids | mini oats uttapam for toddlers | with 23 amazing images. Mini bajra oats uttapam for toddlers is a finger food which babies love to hold and learn self-eating and independence. Healthy bajra oats mini uttapam is also quick as it doesn’t have fermenting. There is only 1 hour of resting time. Learn how to make mini oats uttapam for toddlers. To make mini bajra oats uttapam for toddlers, you need a little bit of planning as bajra has to be soaked for 8 hours. This helps in easy digestion. Drain it, add clean water and pressure cook it for 5 whistles. Add all the remaining ingredients to it like bajra flour, urad dal flour, curd, carrot, oats and salt along with ¼ cup of water. Mix well and keep aside for about an 1 hour. When you want to serve make round uttapams in a mini uttapa pan. Cook the uttapams with little oil as mentioned in the recipe. ‘Mini’ is the best format to serve your child, as it is easy for them to handle all by themselves! But the best part is that these healthy mini uttapam for kids recipe is mini only in size, but maxi in nutrient value, all thanks to carefully chosen ingredients like iron-rich bajra and fibre-rich oats. Oats will provide energy and the iron from bajra will help in carrying this energy and other nutrients to all parts of the body. Grated carrot improves the texture, adds a mild sweetness and a lot of vitamins too, to the healthy bajra oats mini uttapam. While this recipe requires a long soaking time, it does not need to be fermented, so you can soak the bajra overnight and prepare the uttapa for your baby’s breakfast, for a power-packed start to the day. Serve these mini oats uttapam for toddlers immediately so that the kids can enjoy the perfect texture. Enjoy mini bajra oats uttapam for toddlers recipe | healthy bajra oats mini uttapam | healthy mini uttapam for kids | mini oats uttapam for toddlers | with step by step photos. | [To make mini bajra oats uttapam, combine the whole bajra and ½ cup of water in a pressure cooker, mix well and pressure cook for 5 whistles., Allow the steam to escape before opening the lid. Keep aside to cool slightly., Transfer the whole bajra along with the water in a deep bowl, add all the remaining ingredients and approx. ¼ cup of water and mix well., Cover with a lid and keep aside for 1 hour., Heat a mini non-stick uttapa pan and grease it using ¼ tsp of oil., Pour a spoonful of the batter in each uttapa mould to make a 75 mm. (3") diameter round., Cook the uttapas, using 1 tsp of oil, till they turn golden brown in colour from both the sides., Repeat steps 5 to 7 to make 7 more mini uttapas, in 1 more batch., Serve the mini bajra oats uttapam immediately.] | [Energy, 25 cal, Protein, 0.7 g, Carbohydrates, 2.9 g, Fiber, 0.5 g, Fat, 1.2 g, Cholesterol, 0.3 mg, Sodium, 1.5 mg] | mini-bajra-and-oats-uttapa--baby-and-toddler-40478r |
| rcp39894 | Mini Bajra Urad Dal Uttapam | Snacks | Veg | [bajra (black millet), chopped onions, urad dal (split black lentils), rice (chawal), green chilli paste, salt, chopped capsicum, chilli powder, oil, healthy green chutney] | 15 mins | 35 mins | [South Indian Uttapam, Breakfast Idlis / Dosas / Uttapam, Indian snacks with little planning, Indian Snacks for Entertaining, Indian Pancakes, Evening Tea Snacks, One Dish Vegetarian Meals] | 18Makes 18 mini uttapas | South Indian | bajra urad dal uttapam recipe | rice bajra urad dal uttapam | mini bajra uttapam breakfast recipe | easy bajra mini uttapam | with 43 amazing images. bajra urad dal uttapam recipe | rice bajra urad dal uttapam | mini bajra uttapam breakfast recipe | easy bajra mini uttapam is a unique breakfast recipe but full of flavours. To make bajra urad dal uttapam, soak the whole bajra in enough water in a deep bowl for 8 hours. Drain well. Combine the bajra with enough water in a pressure cooker and pressure cook for 5 whistles. Allow the steam to escape before opening the lid. Drain and keep aside. Wash and soak the rice and urad dal separately in a bowl for 3 to 4 hours. Drain well. Combine the rice and urad dal with ¾ cup of water and blend in a mixer to a smooth paste to get a batter of thick pouring consistency. Transfer the batter into a deep bowl, add the cooked bajra, green chilli paste, salt and ¼ cup of water and mix well. Heat and grease a mini non-stick uttapa pan using ¼ tsp of oil. Pour 2 tbsp of batter in each uttapa mould to make a 75 mm. (3") diameter round circle. Sprinkle ½ tbsp of onions and ½ tbsp of capsicum and sprinkle a little chilli powder over each uttapa. Cook all the uttapas, using 1 tsp of oil, till they turn golden brown in colour from both the sides. Repeat steps 8 to 10 to make more mini uttapas. Serve immediately with healthy green chutney. Uttapam with rice is tasty but common! When you feel like cooking something exotic, try this whole grain uttapa made with bajra and of course some rice and urad dal too. You will thoroughly enjoy the unique flavour and crisp texture of the rice bajra urad dal uttapam. The addition of onion and capsicum makes the easy bajra mini uttapam more attractive, with an enjoyable crunch and flavour. Like most other uttapams this is also feel-good dish in every respect, and usually features along with coconut chutney and sambar in a South Indian menu. If you wish you can also serve it with healthy green chutney. The mini bajra uttapam is a great breakfast recipe with a good mouthfeel of whole cooked bajra. However, you must to plan it in advance. You need to do is to remember and soak the bajra 4 hours before soaking the rice and urad dal. Tips for bajra urad dal uttapam. 1. The batter of this uttapam should be thick but yet of pouring consistency. 2. For kids you can also sprinkle som e grated cheese on top of the uttapam. 3. Serve it off the tava, the relish its best texture and flavours. Enjoy bajra urad dal uttapam recipe | rice bajra urad dal uttapam | mini bajra uttapam breakfast recipe | easy bajra mini uttapam | with step by step photos. | [To make mini bajra urad dal uttapam, soak the whole bajra in enough water in a deep bowl for 8 hours. Drain well., Combine the bajra with enough water in a pressure cooker and pressure cook for 5 whistles., Allow the steam to escape before opening the lid. Drain and keep aside., Wash and soak the rice and urad dal separately in a bowl for 3 to 4 hours. Drain well., Combine the rice and urad dal with ¾ cup of water and blend in a mixer to a smooth paste to get a batter of thick pouring consistency., Transfer the batter into a deep bowl, add the cooked bajra, green chilli paste, salt and ¼ cup of water and mix well., Heat and grease a mini non-stick uttapa pan using ¼ tsp of oil., Pour 2 tbsp of batter in each uttapa mould to make a 75 mm. (3") diameter round circle., Sprinkle ½ tbsp of onions and ½ tbsp of capsicum and sprinkle a little chilli powder over each uttapa., Cook all the uttapas, using 1 tsp of oil, till they turn golden brown in colour from both the sides., Repeat steps 8 to 10 to make more mini uttapas., Serve the mini bajra urad dal uttapam immediately with healthy green chutney.] | [Energy, 67 cal, Protein, 2.9 g, Carbohydrates, 11.3 g, Fiber, 1.7 g, Fat, 1.2 g, Cholesterol, 0 mg, Sodium, 4.6 mg] | mini-bajra-urad-dal-uttapam-39894r |
| rcp40445 | Mini Baked Moong Dal and Jowar Puri | BreakFast | NA | [yellow moong dal (split yellow gram), jowar (white millet) flour, oil, chilli powder, cumin seeds (jeera) powder, turmeric powder (haldi), asafoetida (hing), freshly ground black pepper (kalimirch), salt] | 5 mins | 0 mins | [Indian Jar Snacks, Baked, Oven, Teething Recipes for Babies, Healthy Indian Acidity recipes, Pregnancy Recipes to overcome heartburn, Acidity Breakfast and Snacks] | 20Makes 20 mini puris (20 puri ) | Indian | When you feel like snacking on something, but also want to keep High Blood Pressure in check, try this delicious, nutrient-dense Mini Baked Moong Dal and Jowar Puri. The ingredients provide ample protein, fibre and other heart-friendly nutrients, all in a low-fat, low-sodium package. The puris have very little salt, but thanks to the use of spice powders, you will never realise this. Not only that, these puris are not deep-fried but baked for just 15 minutes. This reduces the fat content, thereby reducing the risk of blood clotting too. Store these crunchy puris in an air-tight container, to snack on when you are hungry, or to make chaats and other starters out of it. | [Blend the moong dal in a mixer to a smooth powder., Combine all the ingredients, including the moong dal powder, in a deep bowl and knead into a stiff dough using enough water., Divide the dough into 20 equal portions and roll out each portion into a 50 mm. (2”) diameter circle without using any flour for rolling, Prick each rolled out portion with a fork at regular intervals., Arrange them on a greased baking tray and bake in a pre-heated oven at 180°c (360°f) for 15 minutes, turning them once after 10 minutes., Cool slightly and serve or store in an air-tight container and use as required.] | [Energy, 13 cal, Protein, 0.6 g, Carbohydrates, 2 g, Fiber, 0.3 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 39.4 mg] | mini-baked-moong-dal-and-jowar-puri-40445r |
| rcp40315 | Mini Bean Tacos ( Tiffin Treats) | Snacks | Veg | [maize flour (makai ka atta), plain flour (maida), dried oregano, carom seeds (ajwain), turmeric powder (haldi), oil, salt, plain flour (maida), oil, rajma (kidney beans), soda bi-carb, salt, chopped cabbage, chopped spring onions, chopped lettuce, chopped tomatoes, chopped green chillies, dried oregano, grated processed cheese, grated processed cheese] | 20 mins | 20 mins | [vegetarian Mexican Starters, Mexican Tacos, Innovative Indian Recipes, Indian snacks with little planning, Indian Snacks for Entertaining, School Time Snacks, Evening Tea Snacks] | 14Makes 14 mini tacos (14 mini taco ) | Indian | Imagine the delight on your kids’ faces when they find a totally unexpected favourite in their snack box! Treats like Pizzas , tacos, etc., are generally reserved for special occasions, and often enjoyed only at home or at eateries because most people think they will not be good if packed in a lunch box. But, if prepared the right way, you can pack these surprises to school! These Mini Bean Tacos, for example, stay good in the dabba for 5 hours. The taco shells can be made in advance and stored in an airtight container. The rajma too can be soaked, pressure-cooked and refrigerated the previous night itself, so that in the morning you just need to cut and assemble the rest. The shell and topping are packed separately, so that it does not get soggy. At school, your child can have fun filling in the shells and munching on it along with friends. If you wish to make more taco shells, just double the quantity of the ingredients. | [Sieve the maize flour and plain flour together in a deep bowl., Add the oregano, carom seeds, turmeric powder, oil and salt and knead into a semi-stiff dough using enough warm water., Divide the dough into 3 equal portions., Roll out a portion into a 225 mm. (9”) diameter circle using a little plain flour for rolling and prick it with a fork at regular intervals., Cut out 3 circles of 75 mm. (3”) diametereach., Repeat steps 4 and 5 to make 12 more taco shells or till the dough gets over., Heat the oil in a deep non-stick kadhai and deep-fry, 1 at a time, till it turns light brown in colour from both the sides., Once it turns light brown, immediately shape it into a shell (‘u’ shape) using a pair of tongs and a frying laddle and continue deep-frying while holding the shell till it turns golden brown in colour from both the sides. Drain it on an absorbent paper., Repeat steps 7 and 8 to make 13 more taco shells., Allow it to cool completely, store in an air-tight container. Keep aside., Combine the rajma, baking soda, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid. Drain the excess water and keep the rajma aside to cool completely., Combine the cooked rajma, and all the remaining ingredients in a bowl and mix well. Keep aside., Pack the taco shells in an air-tight box and the rajma filling with cheese sprinkled on top in a separate air-tight tiffin box.] | [Energy, 47 cal, Protein, 1.1 g, Carbohydrates, 3 g, Fiber, 0.2 g, Fat, 3.4 g, Cholesterol, 0 mg, Vitamin A, 47.7 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 1.6 mg, Folic Acid, 1.2 mcg, Calcium, 18.3 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0.9 mg, Potassium, 9.3 mg, Zinc, 0.1 mg] | mini-bean-tacos--tiffin-treats-40315r |
| rcp39300 | Mini Beetroot Tikki | Snacks | Veg | [boiled , peeled and grated beetroot, grated carrot, bread water, chopped coriander (dhania), chaat masala, chilli powder, dried mango powder (amchur), garam masala, cornflour, salt, cornflour, oil, tomato ketchup, green chutney] | 10 mins | 6 mins | [Frozen Foods, Indian Freezer Recipes, Indian Snacks for Entertaining, Deep-fried Indian Starters, Deep Fry, Cocktail Party, Kadai Veg, Indian snacks under 10 minutes] | 10Makes 10 mini tikkis (10 mini tikki ) | Indian | Here is an another interesting way to make your family consume more of healthy beets. With a blend of common masalas and everyday ingredients, grated beetroot and carrot emerge into an irresistible snack. The bread slice helps to hold together the other ingredients, while imparting an exciting crunch to the Mini Beetroot Tikkis. | [Combine all the ingredients in a bowl and mix well., Divide the mixture into 10 equal portions and roll each portion into 25 mm. (1”) flat round tikki., Roll the tikkis in the cornflour till they are evenly coated from all the sides., Heat the oil in a deep kadhai and deep-fry the tikkis, a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve immediately with green chutney or tomato ketchup.] | [Energy, 41 cal, Protein, 0.4 g, Carbohydrates, 2.9 g, Fiber, 0.4 g, Fat, 3.1 g, Cholesterol, 0 mg, Sodium, 17.7 mg] | mini-beetroot-tikki-39300r |
| rcp33096 | Mini Cabbage Vadas | Snacks | NA | [chopped cabbage, urad dal (split black lentils), chopped green chillies, asafoetida (hing), chopped onions, chopped coriander (dhania), salt, oil] | 15 mins | 20 mins | [South Indian Vada, Quick Evening Snacks, Deep-fried Indian Starters, Evening Tea Snacks, Deep Fry, High Tea Party, Mixer] | 20Makes 20 vadas | South Indian | The mildly pungent aroma and flavour of cabbage fits very well into vadas. Combined with a dough of soaked urad dal, along with other flavour enhancers, it makes a crispy south Indian treat that will be loved by all. When shaped in a convenient size, the Mini Cabbage Vadas are ideal for serving to kids, or as a starter in a party. Just make sure you make the vadas as soon as you add the salt, lest the cabbage starts letting out water and the dough becomes watery. Also try other vadas like Mirchi Vada , Sabudana Vada and Kalmi Vada . | [Clean, wash and soak the urad dal in a deep bowl in enough water for at least 1 hour. Drain well., Combine the urad dal, green chillies, asafoetida and ½ cup of water in a mixer and blend till smooth., Transfer the batter in a deep bowl, add all the remaining ingredients and mix very well., Wet your hand. Take a portion of the mixture in your hand., Make a hole in the centre with your thumb., Heat oil in a deep non-stick kadhai, slide and drop the vada in hot oil and deep-fry till it turns golden brown in colour from all the sides., Repeat with the remaining batter to make 19 more mini cabbage vadas., Drain on an absorbent paper.] | [Not Given] | mini-cabbage-vadas-33096r |
| rcp1796 | Mini Calzone | NA | NA | [plain flour (maida), yeast, sugar, butter, salt, butter, spinach, crumbled paneer (cottage cheese), green chillies, chopped, butter, salt] | 60 minutes. | 30 minutes. | [Italian Starters] | 8Makes 8. | Italian | Pizza envelopes with a spinach filling. | [In a bowl, mix together the yeast and sugar with 1/2 cup of warm water. Cover and keep aside till it becomes frothy. (approx. 10 minutes.), Sift the flour. Make a well in the centre and add the yeast and sugar mixture and enough water to make a soft dough., Rub the butter and salt on a plate to remove any lumps, add to the dough and knead till you get a very soft and elastic dough., Keep the dough for 30 minutes under a wet cloth till it doubles in volume., Press the dough with your palms to release the air from it., Divide it into 8 portions and keep aside under a wet cloth., Put the spinach in boiling water., After one minute, drain out the water and chop the spinach. Then squeeze out the excess water., Put the butter in a pan and fry the chillies., Add the spinach, cottage cheese and salt and cook for some time., Divide the mixture into 8 portions and keep aside., Roll out each portion of the dough into a circle., Put one portion of the filling on each circle., Fold each circle to form a semicircle., Seal the ends with the help of a fork., Place on a greased baking tray. Cover with a wet cloth and keep for 20 minutes or until it doubles in volume., Bake in a hot oven at 200 degree C to 225 degree C (400 degree F to 450 detgree F) for 15 minutes., Remove from the oven and brush with melted butter., Serve hot.] | [Not Given] | mini-calzone-1796r |
| rcp31016 | Mini Chatpata Aloo | Snacks | Veg | [baby potatoes, salt, oil, dried mango powder (amchur), chilli powder, chaat masala, freshly ground black pepper (kalimirch), salt] | 5 mins | 35 mins | [Indian Snacks for Entertaining, Chaat, Deep-fried Indian Starters, Deep Fry, Indian Party, Kadai Veg] | 3Makes 3 servings (3serving ) | Indian | Nothing can stop you from grabbing a Mini Chatpata Aloo as soon as your eyes rest on this wondrous creation! A variant of the ever-popular potato chaat, the Mini Chatpata Aloo is even more attractive to behold and has an even better flavour too, thanks to the succulent softness, mild sweetness and fresh feel of baby potatoes, which retain their special touch even after being deep-fried and dressed in a mix of chatpati spice powders. Check out many popular chaat recipes from across India like Bhel Puri , Chila Chaat , Kanji Vadas , Khasta Kachori Chaat , Meva Moodi and Usal . | [Combine the baby potatoes and salt in enough water in a deep non-stick pan and boil on a medium flame for 15 minutes. Drain, allow it to cool slightly., Place each boiled baby potato between your palms of your hands and flatten them., Heat the oil in a deep non-stick pan and deep-fry all the potatoes till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Transfer them in a deep bowl, add the prepared masala powder and toss well., Serve immediately.] | [Energy, 449 cal, Protein, 2.5 g, Carbohydrates, 34.8 g, Fiber, 2.6 g, Fat, 33.5 g, Cholesterol, 0 mg, Sodium, 40 mg] | mini-chatpata-aloo-31016r |
| rcp1052 | Mini Cheese and Dill Sandwiches | Snacks | NA | [cheese slices, chopped dill leaves (shepu / suva bhaji), soft butter, brown bread slices] | 5 mins | 0 mins | [Quick Evening Snacks, Indian Snacks for Entertaining, Indian Cheese Recipes, Cheese Sandwich, Deep Fry, High Tea Party, Indian Travel Food Sandwiches] | 7Makes 7 mini sandwiches | Indian | Oh-so-yummy describes these dainty Mini Cheese and Dill Sandwiches best. The creaminess brought about by soft butter and cheese is beautifully complemented by the fresh aroma and flavour of chopped dill. Indeed, this starter cum snack is a delight to behold and bite into. These mini sandwiches look best when cut into small roundels, but do not worry about wastage because you can simply powder the remaining bread into bread crumbs and store it in the refrigerator for future use. Likewise the remaining portions of the cheese slices can also be stored in the fridge to use with other dishes. Next when you have a High Tea Party make sure these Mini Cheese and Dill Sandwiches are a part of the buffet spread, this sandwich will please guests with it's creamy-cheesy flavour packed in dainty bread roundels. | [Combine the butter and dill in a bowl and mix well to make a spread. Keep aside., Cut each bread slice into a 75 mm. (3”) diameter circle using a cookie cutter. Keep aside., Cut each cheese slice into a 75 mm. (3”) diameter circle using a cookie cutter. Keep aside., Place 2 bread roundels on a clean, dry surface, apply approx. 1 tsp of the spread evenly all over., Put a cheese roundel over one roundel and cover with the other roundel with the spread side facing downwards., Repeat steps 4 and 5 to make 6 more mini sandwiches., Serve immediately.] | [Energy, 51 cal, Protein, 0.5 g, Carbohydrates, 0.2 g, Fiber, 0 g, Fat, 5.4 g, Cholesterol, 0 mg, Vitamin A, 259 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 0 mg, Folic Acid, 0 mcg, Calcium, 17.4 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 49.6 mg, Potassium, 1.6 mg, Zinc, 0 mg] | mini-cheese-and-dill-sandwiches-1052r |
| rcp540 | Mini Cheese Uttapa | Snacks | NA | [idli batter, oil, grated processed cheese, chopped green chillies, sambhar, coconut chutney] | 5 mins | 15 mins | [Jain Naashta, South Indian Uttapam, Breakfast Idlis / Dosas / Uttapam, Indian Snacks for Entertaining, Indian Cheese Recipes, Indian Pancakes, Evening Tea Snacks] | 18Makes 18 mini uttapas | Jain | mini cheese uttapa recipe | cheese uttapam | instant cheese uttapa - Indian snack | cheese uttapam with idli dosa batter | with 13 amazing images. mini cheese uttapa recipe | cheese uttapam | instant cheese uttapa - Indian snack | cheese uttapam with idli dosa batter is a quick snack which gives you the satisfaction of eating a homely fare as well as a unique scrumptious snack! Learn how to make cheese uttapam. To make mini cheese uttapa, heat a mini uttapa pan and grease it using a little oil. Pour a small spoonful of the batter in each of the 7 uttapa moulds and spread in a circular motion to make a 75 mm. (3") diameter round. Sprinkle 2 tsp of the topping evenly over each of the 7 mini uttapas and press it gently so that the topping sticks well to the batter. Cook the uttapas, using oil, till they turn golden brown in colour from both the sides. Repeat steps 1 to 4 to make 11 more mini uttapas. Serve immediately with sambar and coconut chutney. A simple topping of cheese and green chillies transforms uttapa into an exotic treat. What’s more significant is that these cheese uttapam are made with readymade idli dosa batter. You can even make use of left over batter. Prepare the uttapa in a mini format to give it an exciting, snacky appearance. While you could serve these instant cheese uttapa - Indian snack with chutney and sambar; you could also give it a contemporary touch by serving with tomato sauce or Tomato Salsa! All the cheese lovers are sure to dwell into the taste of cheese uttapam with idli dosa batter. While we have used processed cheese, you can swap processed cheese with mozzarella, gouda or cheddar cheese for a more cheesy dosa. Also, a combination of 2-3 cheeses can be used. Tips for mini cheese uttapa. 1. Since salt is there in the batter, we have not added any salt to the topping. If the batter you buy has less salt, add the required amount to the batter itself. 2. Adjust the green chillies as per your choice. If you are making these uttapa for kids, reduce the amount of green chillies. 3. Ensure to press the cheese topping gently so that the topping sticks well to the batter, else it will stick to the pan when you turn it over. Enjoy mini cheese uttapa recipe | cheese uttapam | instant cheese uttapa - Indian snack | cheese uttapam with idli dosa batter | with step by step photos. | [To make mini cheese uttapa, heat a mini uttapa pan and grease it using a oil., Pour a small spoonful of the batter in each of the 7 uttapa moulds and spread in a circular motion to make a 75 mm. (3") diameter round., Sprinkle 2 tsp of the topping evenly over each of the 7 mini uttapas and press it gently so that the topping sticks well to the batter., Cook the uttapas, using oil, till they turn golden brown in colour from both the sides., Repeat steps 1 to 4 to make 11 more mini uttapas., Serve the mini cheese uttapa immediately with sambhar and coconut chutney.] | [Energy, 22 cal, Protein, 1.2 g, Carbohydrates, 2.1 g, Fiber, 0.2 g, Fat, 0.8 g, Cholesterol, 3.3 mg, Vitamin A, 9.8 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 0 mg, Folic Acid, 2.3 mcg, Calcium, 29.1 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0.7 mg, Potassium, 14.1 mg, Zinc, 0.1 mg] | mini-cheese-uttapa-540r |
| rcp41555 | Mini Creamy Corn Cob Roundels | Snacks | Veg | [sweet corn cob, salt, butter, mayonnaise, grated processed cheese, dried oregano, dry red chilli flakes (paprika)] | 5 mins | 10 mins | [Bengali Vegetarian Recipes, Indian Snacks for Entertaining, Evening Tea Snacks, Low Cal Pickles/ Sauces / Chutneys, Christmas, High Tea Party, Western Party] | 10Makes 10 roundels | Bengali | Here is a snack that your kids will instantly fall in love with – and adults with thoroughly enjoy too! The Mini Creamy Corn Cob Roundels is easy to make and tastes yummy. It is also unique in appearance and taste, so it will attract everybody’s attention if you serve it as a starter at parties. Basically, sweet corn cobs are cut in roundels, coated with mayonnaise and a herby cheese mixture, and served immediately for everybody to relish. The mayonnaise and cheese together justify the description of ‘creamy’ while a dash of herbs and spices add a zing to the taste! Corn being everybody’s favourite, you can also try other corn recipes like Corn On Crackers and Corn on the Cob . | [Combine the sweet corn roundels, salt and enough water in a pressure cooker and pressure cook for 1 whistle., Allow the steam to escape before opening the lid. Keep aside., Drain the all the water through a strainer. Keep aside., Heat butter in a broad non-stick pan, add the cooked corn roundels and sauté on medium flame for 2 minutes., Dip a corn roundel in mayonnaise till it is evenly coated from all sides., Roll it in the prepared cheese mixture, till it is evenly coated from all sides., Insert a long wooden skewer in the center., Repeat step 5 to 7 to make 9 more corn roundels., Serve immediately.] | [Energy, 112 cal, Protein, 3 g, Carbohydrates, 6 g, Fiber, 0 g, Fat, 9.2 g, Cholesterol, 15 mg, Sodium, 270.2 mg] | mini-creamy-corn-cob-roundels-41555r |
| rcp41077 | Mini Dal Pakwan Chaat | Dinner | Veg | [chana dal (split bengal gram), turmeric powder (haldi), salt, ghee, cumin seeds (jeera), green chilli, chopped garlic (lehsun), chopped onions, garam masala, chilli powder, lemon juice, plain flour (maida), cumin seeds (jeera), ghee, milk, salt, oil, khajur imli ki chutney, green chutney, chopped onions, pomegranate (anar), salt, bikaneri bhujia, chopped coriander (dhania)] | 25 mins | 40 mins | [Course, Indian Veg Recipes, Chaat, Diwali, Kadai Veg, Kitty Party Chaat, Dinner Chaat] | 5Makes 5 servings | Indian | dal pakwan chaat recipe | Sindhi dal pakwan chaat | mini dal pakwan | with amazing 40 amazing images. dal pakwaan is an all-time favourite Sindhi breakfast of crispy puris served with a chana dal curry. Here, we have converted this lovely combo into a snazzy dal pakwan chaat . The pakwans are made in an attractive mini-size, and topped with delicious chana dal. Visit a Sindhi family on a Sunday morning, and you are likely to be greeted by the aroma of Dal Pakwan being prepared for breakfast! Pakwan is a delicious snack, which is often served with dal to make a sumptuous breakfast. dal pakwan chaat recipe works very well as a party starter and an appetizer! This is one recipe that my kids love madly! Who doesnt love chaat? Here we have minimized the size of the crispy pakwans. You can also make pakwans in advance and store them in an air-tight container. The dal is also super quick and easy to make, every ingredient used for making this lip-smacking chaat is basic and is found in each and every Indian household! Though the preparation may take a while, yet the outcome and results will blow your taste buds off and you would wish that the plate of chaat doesn't end! A garnish of onions, pomegranate and bhujia completes the Mini Dal Pakwan Chaat, giving it a lot of more interesting flavours and textures! This is a very exciting snack, which will be loved by young and old alike. Some tips to make the dal pakwan chaat recipe. 1. Add ghee to make pakwan more khasta (flaky) and crispy. You can also add a tbsp of semolina to make it more crunchy. 2. Pakwan can be stored in an airtight container for almost a week once it’s cooled completely. Sindhi Koki, Sindhi Kadhi, Sai Bhaji, Spicy Sindhi Dal, Aloo Tuk, Kamal Kakdi ki Subzi are other popular Sindhi recipes. Enjoy dal pakwan chaat recipe | Sindhi dal pakwan chaat | mini dal pakwan | with detailed step by step recipe photos and video below. | [Combine the chana dal, turmeric powder, salt and ¾ cup of water in a pressure cooker, mix well and pressure cook for 2 whistles., Allow the steam to escape completely before opening the lid. Keep aside., Heat the ghee in a deep non-stick pan, and add the cumin seeds., When the seeds crackle, add the green chilli and garlic and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 1 to 2 minutes., Add the cooked chana dal, garam masala and chilli powder and little salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the lemon juice and mix well. Keep aside., Combine all the ingredients in a deep bowl, mix well and knead into a firm dough using enough water., Divide the dough into 3 equal portions., Roll a portion of the dough into a 200 mm. (8”) diameter thin circle without using any flour for rolling., Prick it with a fork at regular intervals and cut into 8 small rounds of approx. 50 mm. (2”) diameter with the help of a cookie cutter or a sharp round vaati., Scrape off the remaining dough after cutting the rounds., Repeat steps 3 to 5 till the dough gets over., Heat the oil in a deep non-stick kadhai and deep-fry, a few pakwans at a time on a medium flame, till they turn crisp and golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside., Just before serving, arrange 9 mini pakwans on a serving plate., Top each mini pakwan with little dal, 1 tsp khajur imli ki chutney, ½ tsp green chutney, 1 tsp onions and 1 tsp pomegranate., Sprinkle little salt evenly over each pakwan and top it with 1 tsp bikaneri bhujia., Garnish with 1 tbsp of coriander., Repeat steps 1 to 4 to make 4 more plates of mini dal pakwan chaat., Serve the mini dal pakwan chaat immediately.] | [Energy, 729 cal, Protein, 20.1 g, Carbohydrates, 71.2 g, Fiber, 10.8 g, Fat, 40.4 g, Cholesterol, 1 mg, Sodium, 52.5 mg] | mini-dal-pakwan-chaat-41077r |
| rcp38996 | Mini Jowar Pancakes | BreakFast | NA | [jowar (white millet) flour, grated cucumber, chopped onions, chopped green chillies, salt, curd (dahi), turmeric powder (haldi), chopped coriander (dhania), oil] | 7 mins | 7 mins | [Breakfast Chillas, Indian Pancakes, Indian Snacks for Entertaining, Indian Pancakes, Evening Tea Snacks, Indian Party, Quick Breakfast Indian, Kids After School] | 14Makes 14 mini pancakes | Indian | mini jowar pancakes recipe | healthy jowar pancake | sorghum flour pancake | jowar flour snack recipe | with 25 amazing images. mini jowar pancakes is a healthy Indian snack option for one all. Learn how to make healthy jowar pancake. jowar pancakes are made from Jowar, cucumber, onions, green chillies, curd, coriander and spices. To make mini jowar pancake, combine all the ingredients along with approx. 3/4 cup of water in a deep bowl and mix well to make a batter of pouring consistency. Grease a non-stick mini uttapa pan with a little oil. Pour 2 tbsp of the batter in each of the uttapa moulds and spread it gently in a circular motion to make a round. Cook using a little oil, till they turn brown in colour from both sides. Serve jowar pancakes immediately with green chutney. Pancakes can be made from a variety of different flours. Add cucumber, onions, curds and green chillies to otherwise bland jowar flour to create a soft and tasty jowar flour snack recipe. Pair them with fresh green chutney for a great breakfast! Jowar flour and cucumber both are diabetic friendly. Jowar flour is rich in fibre and helps manage blood sugar levels. Cucumber being low on the glycemic index scale is a boon too. The combination in sorghum flour pancake, can be enjoyed by heart patients, cancer patients and even healthy individuals. With 1 g of fiber per healthy jowar pancake, these are a wise choice to avoid and prevent constipation too. Avoid the junk and processed food if you often have constipation symptoms and top up your diet with fresh fruits and veggies along with high fiber cereal like jowar. You can serve these mini jowar pancake to kids when they come home after hungry school too. Tips for mini jowar pancake. 1. Cook the pancakes on a medium flame and keep a close watch on them. 2. Be quick in turning the pancakes, as they tend to burn quickly. 3. As a variation, you can replace jowar flour with bajra flour too. Adjust the quantity of water required then. 4. You can also add carrot for added eye appeal and some extra nourishment. Enjoy mini jowar pancakes recipe | healthy jowar pancake | jowar flour snack recipe | sorghum flour pancake | with step by step photos and video below. | [To make mini jowar pancakes, combine all the ingredients along with approx. 3/4 cup of water in a deep bowl and mix well to make a batter of pouring consistency., Grease a non-stick mini uttapa pan with a little oil., Pour 2 tbsp of the batter in each of the uttapa moulds and spread it gently in a circular motion to make a round., Cook using a little oil, till they turn brown in colour from both sides., Serve the mini jowar pancakes immediately with green chutney.] | [Energy, 30 cal, Protein, 0.9 g, Carbohydrates, 5.9 g, Fiber, 1 g, Fat, 0.3 g, Cholesterol, 0.3 mg, Sodium, 2.4 mg] | mini-jowar-pancakes-38996r |
| rcp35015 | Mini Low-cal Pita Pockets ( Healthy Starter Recipe ) | Snacks | NA | [whole wheat flour (gehun ka atta), crumbled fresh yeast, sugar, salt, oil, kabuli chana (chick peas), chopped parsley, chopped onions, chopped garlic (lehsun), curds (dahi), white pepper powder, salt, lemon juice, whole wheat bread, low-fat hung curds (dahi), sugar, olive oil, freshly ground black pepper powder, mustard (rai / sarson) powder, salt, chopped parsley, cabbage leaves, grated carrot, grated cucumber] | 20 mins | 5 mins | [Lebanese Appetizers, Low Calorie Indian Snacks, Indian Tawa, Cocktail Party, Mixer, Tava, Quick Snacks / Quick Starters] | 6Makes 6 pita pockets | Indian | Pockets of joy to pep up your parties! pita bread made with whole wheat flour and filled with chickpeas patties are teamed up with healthy bread mayonnaise and veggies for a wholesome, low-cal experience. While regular pita pockets contain approximately 250 calories, these contain only 123 each. | [Combine all the ingredients, except the oil, in a bowl and knead into a soft dough using enough water. Knead again using the oil till the dough is smooth and elastic., Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes)., Press the dough lightly to remove the air., Divide the dough into 3 equal portions and roll out each portion into a circle of 100 mm. (4") diameter and 6 mm. (¼") thickness., Heat a non-stick tava (griddle) on medium flame and cook each pita bread on each side for a minute until a cavity is created in the bread., Cut each pita bread into 2 halves and keep aside., Combine the kabuli chana, parsley, onions and garlic in a mixer and blend to a smooth paste., Transfer the mixture to a bowl, add the curds, pepper, salt and lemon juice and mix well., Divide the filling into 6 equal portions and keep aside., Combine the bread, curds, sugar and oil and blend in a mixer to a smooth paste., Transfer the mixture to a bowl, add the pepper, mustard powder, parsley and salt and mix well., Divide it into 6 equal portions and keep aside., Just before serving, arrange a few cabbage leaves evenly in a pita bread and stuff it with a portion of the filling., Place a little carrot and cucumber on top followed by a portion of the herbed mayonnaise., Repeat with the remaining ingredients to make 5 more pita pockets., Serve immediately.] | [Energy, 170 cal, Protein, 7 g, Carbohydrates, 29.5 g, Fiber, 10.6 g, Fat, 2.8 g, Cholesterol, 0.4 mg, Sodium, 153.4 mg] | mini-low-cal-pita-pockets---healthy-starter-recipe--35015r |
| rcp40498 | Mini Macaroni Buns | Snacks | NA | [brown bread burger buns, melted butter, boiled macaroni, butter, chopped garlic (lehsun), red yellow, chopped broccoli, plain flour (maida), milk, grated processed cheese, dry red chilli flakes (paprika), dried mixed herbs, salt, tomato ketchup] | 15 mins | 7 mins | [Sandwich Recipes, Baked Snacks, Cocktail Party, Non-stick Pan] | 12Makes 12 mini macaroni buns (12 mini macaroni bun ) | NA | Escape from the mundane, with this exotic and sumptuous snack! A tongue-tickling, garlicky stuffing of mixed veggies and macaroni adorns buttery crisp buns to make a snacky delight that everybody will love. Choose whole wheat mini buns, to get the perfect texture and rustic flavour. Remember to scoop out the centres well to make deep cavities in the buns, so that they will hold a lot of the tangy, cheesy stuffing, because that’s where the fun lies! You can always use the scooped out portions to make bread crumbs to use with other recipes. | [Cut a mini burger bun halve into 2 halves and scoop out the centres to form a depression., Repeat step 1 with the remaining 5 mini burger buns., Brush all the bread halves with melted butter, place them on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 8 to 10 minutes or till the bread halves turn crisp. Keep aside., Heat the butter in a broad non-stick pan, add the garlic and saute on a medium flame for a few seconds., Add the capsicum and broccoli and sauté on a medium flame for a few seconds., Add the plain flour, mix well and cook on a medium flame for a few seconds., Add the milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Add the cheese, chilli flakes, mixed herbs and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the macaroni, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Switch off the flame, add the tomato ketchup and mix well., Fill each crispy bread halve immediately with a little macaroni stuffing and serve immediately.] | [Energy, 100 cal, Protein, 9.6 g, Carbohydrates, 13.1 g, Fiber, 0.4 g, Fat, 3.5 g, Cholesterol, 0 mg, Vitamin A, 153.4 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 4.9 mg, Folic Acid, 5.1 mcg, Calcium, 54.4 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 34.6 mg, Potassium, 50 mg, Zinc, 0.2 mg] | mini-macaroni-buns-40498r |
| rcp41685 | Mini Mango Pancakes | Snacks | NA | [mango cubes, powdered sugar, plain flour (maida), cornflour, milk, melted butter, cardamom (elaichi) powder, salt, butter] | 10 mins | 15 mins | [Breakfast Chillas, Indian Pancakes, Indian Pancakes, Evening Tea Snacks, High Tea Party, Non-stick Pan, Sweet Recipes for Kids, Kids After School] | 14Makes 14 pancakes | Indian | Come summer, a day without mangoes seems to be a day wasted! Indeed, the King of Fruits has such a strong sway over people of all age groups and anything made with mangoes seems to have a universal appeal. In this innovative recipe, we have used a batter of plain flour and mangoes sweetened with sugar to make delicious pancakes. We have cooked the pancakes in a mini size to make it more appealing to kids. With a hint of spices and a slightly buttery taste, these Mini Mango Pancakes taste really great. Make sure you serve the Mini Mango Pancakes immediately to enjoy its best texture and flavour. After a while, it will get dry and taste bad. Try other Mini Pancakes recipes like Nutella and Strawberry Mini Pancakes or Mini Banana Sesame Pancake . | [Combine the mango cubes and powdered sugar in a mixer and blend till smooth., Transfer the mixture into a deep bowl; add all the remaining ingredients and mix well using a whisk., Grease a non-stick mini uttapa pan with 1 tsp of butter., Pour 1 tbsp of the batter in each uttapa cavity, spread it lightly and cook on a medium flame using 1 tsp of butter till they turn golden brown in colour from both the sides., Repeat steps 3 and 4 to make 1 more batch of mini pancakes., Serve immediately.] | [Energy, 71 cal, Protein, 1.4 g, Carbohydrates, 12 g, Fiber, 0.7 g, Fat, 1.8 g, Cholesterol, 4.4 mg, Sodium, 14.6 mg] | mini-mango-pancakes-41685r |
| rcp40479 | Mini Mixed Moong Dal Chila ( Baby and Toddler) | NA | NA | [yellow moong dal (split yellow gram), green moong dal (split green gram), salt, asafoetida (hing), oil] | 5 mins | 10 mins | [Mixer, Chilla] | 7Makes 7 mini chilas | NA | mini mixed moong dal chila recipe | mixed dal pancake for kids | moong dal pancake for toddlers | healthy snack for kids | with 19 amazing images. Mini mixed moong dal chila is a healthy snack for kids above 1 year of age. Being made with 2 types of dals, it’s been named as mixed dal pancake for kids. Learn how to make moong dal pancake for toddlers in a step-by-step fashion. There is an hour of soaking the yellow and green moong dal required in this recipe of mini mixed moong dal chila. Begin with it, blend it in a mixer with little water and then add salt and asafoetida and make nice mini pancakes on a mini uttapa pan. This ever-popular Gujarati dish chila, in a mini-format, is brimming with protein. You can add any vegetable of your choice to this healthy snack for kids – be it a leafy vegetable like spinach, fenugreek leaves or cabbage or other vegetables like carrot, cucumber, zucchini etc. These will add a dose of fiber to their meals. Fiber in diet in necessary to keep the digestive tract of kids healthy. This mixed dal pancake for kids recipe is a perfect example that children are capable of eating the same dishes you eat – just that you need to tweak them a bit to make them baby-friendly. Make them in a mini uttapa pan and serve them in colourful dishes and they are sure to finish it no time. Enjoy mini mixed moong dal chila recipe | mixed dal pancake for kids | moong dal pancake for toddlers | healthy snack for kids | with step by step photos. | [To make mini mixed moong dal chila, combine the yellow moong dal, green moong dal and approx. 3 tbsp of water in a mixer and blend till smooth., Transfer the mixture into a bowl, add the salt and asafoetida and mix well., Heat a mini uttapa pan and grease it using ¼ tsp of oil., Pour a spoonful of the batter in each uttapa mould to make a 75 mm. (3") diameter round., Cook all the chilas, using 1 tsp of oil, till they turn golden brown in colour from both the sides., Serve the mini mixed moong dal chila immediately.] | [Energy, 36 cal, Protein, 2 g, Carbohydrates, 4.8 g, Fiber, 0.7 g, Fat, 1 g, Cholesterol, 0 mg, Sodium, 2.2 mg] | mini-mixed-moong-dal-chila--baby-and-toddler-40479r |
| rcp32603 | Mini Nachni and Coriander Khakhra | Snacks | NA | [ragi (nachni / red millet) flour, chopped coriander (dhania), whole wheat flour (gehun ka atta), low fat curds (dahi), ginger-green chilli paste, garlic (lehsun) paste, sugar, oil, cumin seeds (jeera), turmeric powder (haldi), salt, whole wheat flour (gehun ka atta)] | 10 mins | 30 mins | [Gujarati Dry Snacks, Gujarati Breakfast, Breakfast Khakhras, Low Calorie Indian Snacks, Jain Snacks, Indian Jar Snacks, Tava] | 16Makes 16 khakhras | Gujarati | nachni coriander khakhra recipe | ragi khakhra with kothmir | healthy ragi whole wheat flour khakhra | with 25 amazing images. nachni coriander khakhra is a healthy tiffin box snack to keep at hand. Learn to make healthy ragi whole wheat flour khakhra. Satisfy your hunger pang in under 100 calories! Make these delicious nachni and coriander khakhras and store them in an airtight container. To make nachni coriander khakhra a dough is first made of ragi, coriander, whole wheat flour, curds and spices. Roll out each portion of the dough into a 100 mm. diameter thin circle using whole wheat flour for rolling. Heat a non-stick tawa (griddle) and cook each nachni coriander khakhra on a slow flame till pink spots appear on both the sides. Continue cooking the healthy ragi whole wheat flour khakhra while pressing with a folded muslin cloth, till it turns crisp and brown from both the sides. Treat yourself to four of these when hunger strikes! Not only are these ragi khakhras with kothmir low in calories, but nutritious too as nachni and coriander together give ample iron, calcium and other nutrients. Try other 100 calorie dry snacks like Til and Jowar Puri and Non fried Chakli. Enjoy nachni coriander khakhra recipe | ragi khakhra with kothmir | healthy ragi whole wheat flour khakhra | with step by step photos. | [To make nachni coriander khakhra, combine all the ingredients in a deep bowl and knead into a soft dough using enough water., Divide the dough into 16 equal portions and keep aside., Roll out each portion of the dough into a 100 mm. (4") diameter thin circle using whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook each khakhra on a slow to medium flame till pink spots appear on both the sides., Continue cooking the khakhra on a slow to medium flame, while pressing with a folded muslin cloth, till it turns crisp and brown from both the sides., Cool the nachni coriander khakhra completely and store in an air-tight container.] | [Energy, 34 cal, Protein, 0.9 g, Carbohydrates, 6.4 g, Fiber, 1 g, Fat, 0.6 g, Cholesterol, 0.3 mg, Sodium, 1.9 mg] | mini-nachni-and-coriander-khakhra-32603r |
| rcp40709 | Mini Oats Bhakri Pizza | NA | Veg | [tomatoes, olive oil, chopped garlic (lehsun), chopped onions, dried oregano, dry red chilli flakes (paprika), tomato ketchup, chilli powder, salt, whole wheat flour (gehun ka atta), quick cooking rolled oats, oil, salt, chopped coloured capsicum, blanched small broccoli florets, dried oregano, dry red chilli flakes (paprika), salt] | 15 mins | 30 mins | [Oven, Tava, Quick Veg Indian Pizza, Kids After School, Snack Recipes for Kids, Antioxidant Rich Indian, Vitamin B1 Thiamine] | 8Makes 8 pizzas | Indian | mini oats bhakri pizza recipe | healthy oats pizza | oats flour pizza no eggs | Indian style bhakri pizza | with 28 amazing images. oats bhakri pizza is a nourishing version of the famous Italian dish pizza. Learn how to make healthy oats pizza. The base of oats flour pizza no eggs is made of oats, while wheat flour and little oil in this brilliant recipe! Absolutely healthy, this Indian style bhakri pizza is so tasty you won’t even realise it does not contain any maida or cheese. The main reason for this super tasty oats flour pizza no eggs is the fabulous homemade pizza sauce, an interesting mix of antioxidant-rich veggies in the topping, and the elegant seasonings used. Lutein, lycopene, capsaicin, vitamin A and vitamin C are some antioxidants you can gain from this pizza. To make mini oats bhakri pizza, make the pizza sauce first. For that make criss cross cut on tomatoes and place them in boiling water for 2 to 3 minutes. Drain the water, peel, chop and blend in a mixer to a smooth pulp. Heat the oil, saute garlic and onions, add the fresh tomato pulp and all other ingredients and cook for 2 to 3 minutes. For the topping, combine the coloured capsicum, broccoli, oregano, chilli flakes and salt in a bowl and mix well. To make bhakri, combine wheat flour, oats flour and salt and knead into a stiff dough using water. Roll out small bhakris and cook them on a hot tava till they turn crisp, by pressing with a muslin cloth or a khakhra press. Finally assemble the pizza. Spread little pizza sauce on each bhakri and spread a portion of the topping over it. Bake them in a pre-heated oven at 200ºc (400ºf) for 15 minutes. Serve immediately. Ingredients you never would have thought of combining come together in an exciting new fashion, in this brilliant recipe! Absolutely healthy, this Indian style bhakri pizza is so tasty you won’t even realise it does not contain any maida or cheese. With 92 calories and 3.4 g of fibre along with 3.3 g of protein, this healthy oats pizza is a tad wiser choice for those on weight loss regime and women with PCOS who intend to control calorie intake. Due to its high fibre, mini oats bhakri pizza can be enjoyed by people with heart disease and diabetes too. We suggest not more than 2 bhakri pizzas at a time occasionally. Once you try this nutritious version, you will surely do away with maida and cheese pizzas for a healthier lifestyle. Tips for mini oats bhakri pizza. 1. Make your own pizza sauce as shared in the recipe herewith. Readymade pizza sauce might contain extra fat, sugar and sodium. 2. Since bhakris made of oats and wheat flour are used as the base, you should assemble this pizza just before serving. Otherwise the bhakri will get soggy. Enjoy mini oats bhakri pizza recipe | healthy oats pizza | oats flour pizza no eggs | Indian style bhakri pizza. | [Make criss-cross on the base of the tomatoes and place them in boiling water for 2 to 3 minutes or till the skin begins to peel., Drain the tomatoes, cool slightly, peel, deseed and roughly chop them and blend in a mixer to a smooth pulp. Keep aside., Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 1 to 2 minutes., Add the prepared tomato pulp, oregano, chilli flakes, tomato ketchup, chilli powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside., Combine all the ingredients in a deep bowl and knead into a stiff dough using enough water., Divide the dough into 8 equal portions., Roll a portion of the dough into a 87 mm. (3½”) diameter circle., Heat a non-stick tava (griddle) and cook the bhakri on a slow flame till pink spots appear on both the sides., Continue cooking the bhakri on a slow flame, while pressing with a folded muslin cloth or a khakhra press, till it turns crisp and brown from both the sides. Keep aside., Divide the vegetable topping into 8 equal portions. Keep aside., Just before serving, place a bhakri on a clean, dry surface, spread approx. 1½ tbsp of pizza sauce evenly over it and spread a portion of the topping evenly over it., Repeat step 2 to make 7 more bhakri pizzas., Bake in a pre-heated oven at 200ºc (400ºf) for 15 minutes., Serve the mini oats bhakri pizza immediately., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 92 cal, Protein, 3.3 g, Carbohydrates, 16 g, Fiber, 3.4 g, Fat, 2 g, Cholesterol, 0 mg, Sodium, 21.5 mg] | mini-oats-bhakri-pizza-40709r |
| rcp40490 | Mini Onion Samosa | Snacks | Veg | [plain flour (maida), oil, salt, chopped onions, oil, cumin seeds (jeera), salt, chilli powder, garam masala, dried mango powder (amchur), turmeric powder (haldi), chopped coriander (dhania), besan (bengal gram flour), oil, tomato ketchup, green chutney] | 10 mins | 30 mins | [Indian Veg Recipes, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Deep Fry, Diwali, Thanksgiving] | 20Makes 20 mini samosas (20 mini samosa ) | Indian | These scrumptious bite-sized samosas are excitingly stuffed with onions that have been sautéed with masala powders for that really mouthwatering aroma and flavour. Sautéing the onions rids it of the raw smell and imparts a rich aroma instead. The texture also gets more enjoyable. Mini Onion Samosas together with tomato ketchup or green chutney are ideal for serving at a Cocktail Party , and when enjoyed in the company of close friends and family, you are bound to lose count of how many you had! | [Combine all the ingredients in a deep bowl and knead into a stiff dough using enough water. Keep aside., Heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the onions and salt and sauté on a medium flame for 2 minutes., Remove from the flame, add the chilli powder, garam masala, dried mango powder, turmeric powder, coriander and besan and mix well. Keep aside., Knead the dough well till smooth and elastic and divide the dough into 20 equal portions., Roll out a portion of the dough into 75 mm. (3”) diameter oval shape., Cut the oval horizontally into 2 equal portions using a knife., Take a portion and join the edges to make a cone and seal it with little water., Stuff the cone with 1 tsp of the filling and apply little water on the edges to seal it., Repeat with the remaining dough and filling to make 19 more mini samosas., Heat the oil in a deep non-stick kadhai and deep-fry all the samosas on a medium flame till they turn golden brown in colour from all the sides., Drain on an absorbent paper., Serve immediately with tomato ketchup and green chutney.] | [Energy, 48 cal, Protein, 0.5 g, Carbohydrates, 3 g, Fiber, 0.1 g, Fat, 3.8 g, Cholesterol, 0 mg, Vitamin A, 55.7 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 1.1 mg, Folic Acid, 1 mcg, Calcium, 4.5 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1 mg, Potassium, 15.6 mg, Zinc, 0.1 mg] | mini-onion-samosa-40490r |
| rcp6182 | Mini Pav Bhaji Burgers | Snacks | NA | [butter, chopped onions, garlic (lehsun) paste, chopped capsicum, chopped tomatoes, chilli powder, pav bhaji masala, boiled potato cubes, chopped and boiled mixed vegetables, chopped coriander (dhania), lemon juice, salt, whole wheat burger buns, soft butter, onion rings] | 20 mins | 10 mins | [Quick Evening Snacks, School Time Snacks, different kinds of pav bhaji, Children's Day, Indian Birthday Party, High Tea Party, Kids After School] | 6Makes 6 mini burgers (6 mini burger ) | Indian | A sumptuous snack that combines the best features of Pav Bhaji , Vada Pav and Burger , the Mini Pav Bhaji Burgers feature handy-sized burger buns stuffed with a potato and vegetable mix that is flavoured with tomatoes, onions and pav bhaji masala. When served in burger form, the ever popular bhaji-bun combo becomes easier to handle, qualifying these versatile burgers to be served as a starter , as an after-school treat for kids or a tea-time snack for the whole family. Enjoy how to make Mini Pav Bhaji Burgers recipe with detailed step by step photos and video. | [To make the stuffing for the mini pav bhaji burgers, heat the butter in a broad non-stick pan, add the onions and garlic paste and sauté on a medium flame for 30 seconds., Add the capsicum, tomatoes, chilli powder and pav bhaji masala and sauté on a medium flame for 1 minute., Add the potatoes, vegetables, coriander, lemon juice and salt and mash with a help of a potato masher and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside., Divide the stuffing into 6 equal portions and keep aside., Cut each burger bun horizontally into two. Apply little butter on the insides of each half of the burger bun and toast them lightly on a non-stick tava (griddle)., Place the lower half of a bun on a clean, dry surface with the buttered side facing up., Place a portion of the stuffing on it and finally an onion ring., Place the upper half of the bun over it with the buttered side facing down and press it lightly., Repeat steps 3 to 5 to make 5 more mini burgers., Serve the Mini Pav Bhaji Burgers immediately.] | [Energy, 221 cal, Protein, 5.2 g, Carbohydrates, 37.1 g, Fiber, 1.6 g, Fat, 5.6 g, Cholesterol, 0 mg, Vitamin A, 412.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 1.3 mg, Vitamin C, 17 mg, Folic Acid, 10.1 mcg, Calcium, 50 mg, Iron, 1.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 60 mg, Potassium, 147.8 mg, Zinc, 0.5 mg] | mini-pav-bhaji-burgers-6182r |
| rcp142 | Mini Pizza Cups | Snacks | NA | [dry yeast, sugar, plain flour (maida), plain flour (maida), oil, chopped garlic (lehsun), chopped onions, capsicum, chopped mushrooms (khumbh), boiled sweet corn kernels (makai ke dane), salt, pizza sauce, grated processed cheese, dry red chilli flakes (paprika), dried mixed herbs] | 25 mins | 8 mins | [Italian Pizzas, Indian Cheese Recipes, Baked Snacks, Father's Day, Italian Party, Oven] | 11Makes 11 mini pizza cups | Indian | mini pizza cups recipe | baked pizza cups | Indian style pizza cups | In mini pizza cups, muffin moulds are lined with pizza dough and baked with a topping of luscious white sauce based, veggie-packed mixture, pizza sauce, seasonings and of course, cheese – basically, all the usual pizza works! Voila, when you open the oven, you will find scrumptious Mini Pizza Cups waiting to be devoured! mini bread pizza cups are a good choice if you are missing pizzas in a party menu? Well, worry not, turn your favourite dish into an handy format, which can be served on any occasion as a starter or as a snack. Learn how to make mini garlic bread pizza cups. To make mini pizza cups, make a dough using maida, salt and sugar-water mixture. Allow it to prove for an hour. Then to make the filling, heat oil and saute garlic, onions and capsicum. Add mushrooms, sweet corn and salt and cook for about 3 minutes. Add white sauce and cook for 2 minutes. Divide dough into 11 equal portions and roll each portion into a 3” circle. Muffin moulds are lined with these rolled pizza dough and baked with a topping of luscious white sauce based, veggie-packed mixture, pizza sauce, seasonings and of course, cheese – basically, all the usual pizza works! Voila, when you open the oven, you will find scrumptious baked pizza cups are waiting to be devoured! For the filling of these easy pizza cups don’t make the white sauce very thin, else the filling will become runny. If you don’t like mushrooms, you can replace it with carrots and broccoli. Sweet Corn can also be replaced with baby corn. For the dough of the mini garlic bread pizza cups, ensure that the dry yeast packet has been recently opened. If you use dry yeast from a packet which has been opened long time back, the dough might not rise well. Ensure you use Luke warm water to activate the yeast. Also learn How to make Pizza sauce for topping these mini pizza cups. You can also try other variants of pizza like Pizza Burger Bowl or Pizza Puff. Enjoy mini pizza cups recipe | baked pizza cups | Indian style pizza cups | for kid’s birthday party, kitty birthday party or even for small get-togethers. | [Combine dry yeast, sugar and 2 tbsp of lukewarm water in a small bowl and mix well., Cover with a lid and keep aside for 5 minutes., Combine the plain flour, yeast-sugar mixture in a deep bowl and knead into a soft dough using enough water., Cover the dough with a damp muslin cloth and keep aside for 1 hour., Press the dough lightly to remove the air and divide the dough into 11 equal portions. Keep aside., Heat the oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 1 minute., Add the capsicum and sauté on a medium flame for 2 minutes., Add the mushrooms, sweet corn kernels and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the white sauce, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Divide the filling into 11 equal portion and keep aside., To make mini pizza cups, roll each portion of the dough into a 75 mm. (3”) diameter circle using some plain flour for rolling., Press each rolled portion of the dough into the cavities of a greased muffin tray. Keep aside., Fill each cavity with 2 tsp of pizza sauce and portion of the prepared filling., Sprinkle 1 tbsp of cheese, little chilli flakes and little mixed herbs evenly in each pizza cup and bake in a pre-heated oven at 200°c (400°f) for 15 to 20 minutes., Serve the mini pizza cups immediately.] | [Not Given] | mini-pizza-cups-142r |
| rcp36114 | Mini Pizza Topped with Olive, Jalapeno and Cherry Tomato | Snacks | Veg | [mini pizza base, olive oil, chopped black olives, chopped jalapenos, cherry tomato halves, grated processed cheese, chopped garlic (lehsun), dried mixed herbs, salt] | 15 mins | 0 mins | [Italian Pizzas, Dinner, Easy Indian Veg, Quick Evening Snacks, Indian Cheese Recipes, Evening Tea Snacks, Baked] | 12Makes 12 mini pizzas | Indian | Here is a cheesy, tangy mini pizza, which can be an awesome starter for your kitty party! Since we have used readymade mini pizza bases, this recipe is also very easy to make. It is the mix of toppings, ranging from olives and jalapenos to cherry tomatoes that makes this snack very exciting. A generous sprinkling of cheese and herbs makes the Mini Pizza Topped with Olive, Jalapeno and Cherry Tomato a very aromatic and tasty treat. Make sure you serve it immediately after baking. You can also try other interesting recipes like the Mushroom and Tri-Capsicum Pizza and the Bhakri Pizza . | [Grease a baking tray with ¼ tsp of olive oil and place the mini pizza bases on it., Spread a little of the prepared topping over each pizza base. Drizzle ½ tsp olive oil evenly over the mini pizzas., Bake in a pre-heated oven at 200°c (400°f) for 12 to 15 minutes or till the cheese has melted., Serve immediately.] | [Energy, 90 cal, Protein, 3.2 g, Carbohydrates, 11.1 g, Fiber, 0.2 g, Fat, 3.7 g, Cholesterol, 0 mg, Vitamin A, 49.1 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.3 mg, Vitamin C, 1 mg, Folic Acid, 1.1 mcg, Calcium, 57.6 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1.7 mg, Potassium, 23.3 mg, Zinc, 0 mg] | mini-pizza-topped-with-olive-jalapeno-and-cherry-tomato-36114r |
| rcp5549 | Mini Pizzetas | Snacks | NA | [whole wheat bread, chopped tomatoes, chopped celery, chopped spring onions, chopped capsicum, chopped garlic (lehsun), low fat paneer, grated processed cheese, salt] | 10 mins | 0 mins | [Baked, Oven, Healthy Heart Starters Snacks, Healthy Heart International Recipes] | 4Makes 4 servings | NA | Pizzas are usually considered to be calorie-laden. Now, here is a healthy version, made with only 1 teaspoon of cheese per pizza and a whole lot of veggies, yet maintaining the authentic pizza taste. | [Spread equal portions of the topping mixture onto each of the 4 slices of bread., Bake them in a pre-heated oven at 200°c (400°f) for 7 to 10 minutes till they are golden brown., Cut each slice into 4 wedges and serve hot.] | [Energy, 87 cal, Protein, 4.9 g, Carbohydrates, 14.4 g, Fiber, 1 g, Fat, 1.2 g, Cholesterol, 3 mg, Sodium, 73.3 mg] | mini-pizzetas-5549r |
| rcp30849 | Mini Raisin Muffins | Snacks | NA | [plain flour (maida), whole wheat flour (gehun ka atta), baking powder, butter, softened, sugar, milk, vanilla essence, quick cooking rolled oats, chopped raisins (kismis), fruit salt] | | | [Breakfast Muffins, Teacakes, Sweet Snacks, Indian Birthday Party, Sweet Recipes for Kids, Kids After School, Kids High Energy Indian Foods, Kids Weight Gain] | 7Makes 4 servings | Indian | Homemade muffins are nutritious and can easily satisfy the craving for sweets, without all the calories of a frosted cake. Oats and raisins further add their goodness making these muffins a healthy treat for little brains. These muffins are sure to ward off all the stress your little one goes through during exams. | [Sieve the flour, wheat flour and baking powder together. Repeat again for 2 to 3 times. Keep aside., Cream the butter and sugar together in a bowl till smooth and creamy., Add the milk and vanilla essence and mix gently., Slowly add the flour, oats and raisins and mix gently., Sprinkle first the fruit salt followed by 1 tbsp of water on it and mix gently so as to incorporate air into the batter., Divide the batter into 7 equal portion and spoon out each portion of the batter into 7 small paper cups and bake in a pre-heated oven at 180ºC (360ºF) for 15 to 20 minutes or till they turn brown., Serve hot.] | [Energy, 203 cal, Protein, 3.9 g, Carbohydrates, 28.1 g, Fiber, 0.9 g, Fat, 7.6 g, Cholesterol, 20.7 mg, Sodium, 58.9 mg] | mini-raisin-muffins-30849r |
| rcp37911 | Mini Rava Uttapam, Sada Sooji Uttapam | Snacks | Veg | [semolina (rava / sooji), plain flour (maida), curd (dahi), chopped green chillies, cumin seeds (jeera), grated coconut, salt, oil, coconut chutney] | 10 mins | 15 mins | [South Indian, South Indian Uttapam, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Indian Snacks for Entertaining, Evening Tea Snacks, One Dish Vegetarian Meals] | 20Makes 20 mini uttapa | South Indian | mini rava uttapam recipe | sada sooji uttapam | masala rava uttapam | instant vegetable rava uttapam | with 36 amazing images. mini rava uttapam recipe | sada sooji uttapam | masala rava uttapam | instant vegetable rava uttapam is a spongy rava based Indian fare. Learn how to make sada sooji uttapam. To make mini rava uttapam, combine the rava, plain flour, curds and ½ cup of water in a deep bowl and mix well. Cover and keep aside for 20 minutes. Add the green chillies, cumin seeds, coconut, salt and ½ cup of water and mix well. Grease a non-stick mini uttapa pan with a little oil. Pour 2 tbsp of the batter in each uttapa mould and spread it lightly. Cook on both sides, using a little oil till they turn golden brown in colour from both the sides. Repeat steps 3 to 5 to make more mini uttapas. Serve immediately with coconut chutney. There is one great thing about semolina – it cooks in a jiffy, without requiring any pre-soaking, pressure-cooking etc. As a result, it lends itself to a lot of recipes such as these delicious instant masala rava uttapam. Perfect as a snack, breakfast or party food too, these sada sooji uttapam are made using a batter of rava, maida and curds jazzed up with cumin seeds, chillies and coconut. The best part is that the batter needs to be rested for less than half an hour before cooking, and does not require any fermentation. So, you can even fix this up as a snack for sudden guests. As a variation, you can also make vegetable rava uttapam. Loads of colourful veggies not only add colour, but a dose of nutrition too! To make a complete South Indian meal, serve these uttapams with coconut chutney. Tips for mini rava uttapam. 1. Prefer to use a whisk to mix the batter. This ensures that the batter is lump free. 2. Always mix your batter after the resting time is over and before making the uttapam. 3. You can make the uttapam on a non stick tava if you don't have a mini uttapam pan. 4. To the topping, you can also add finely chopped capsicum. Enjoy mini rava uttapam recipe | sada sooji uttapam | masala rava uttapam | instant vegetable rava uttapam | with step by step photos. | [To make mini rava uttapam, combine the rava, plain flour, curds and ½ cup of water in a deep bowl and mix well. Cover and keep aside for 20 minutes., Add the green chillies, cumin seeds, coconut, salt and ½ cup of water and mix well., Grease a non-stick mini uttapa pan with a little oil., Pour 2 tbsp of the batter in each uttapa mould and spread it lightly., Cook on both sides, using a little oil till they turn golden brown in colour from both the sides., Repeat steps 3 to 5 to make more mini uttapas., Serve the mini rava uttapam immediately with coconut chutney., If you do not have a mini uttapa pan, you can always make these uttapas using a non-stick tava (griddle).] | [Energy, 47 cal, Protein, 1 g, Carbohydrates, 5.9 g, Fiber, 0.2 g, Fat, 2.1 g, Cholesterol, 0.8 mg, Sodium, 2.6 mg] | mini-rava-uttapam-sada-sooji-uttapam-37911r |
| rcp34563 | Mini Rava Uttappa ( Microwave Recipe) | Snacks | NA | [sour curds (khatta dahi), semolina (rava), rice flour (chawal ka atta), chopped green chillies, chopped coriander (dhania), oil, salt, oil, fruit salt, green chutney] | 5 mins | 8 mins | [South Indian, Different types of Idlis, South Indian Breakfast, Microwave Indian Snack, Microwave, Quick Snacks / Quick Starters] | 15Makes 15 mini uttapas | South Indian | You can make quick, non-greasy uttappams in the microwave. Since this curd and semolina-based variety does not require fermentation, you can choose it to quench an unexpected hunger pang. Using sour curds ensures soft and spotted uttappams, just like the original. | [Combine the curds and ¾ cup of water in a bowl and mix well., Add the semolina, rice flour, green chillies, coriander, oil and salt and mix well. Keep aside., Grease a microwave-safe plates, using oil., Just before serving, add the fruit salt to the prepared batter and mix gently., Pour 1 tbsp of the batter on the greased plate and spread in a circular motion to make a 50 mm. (2”) mini uttapam. Make 2 more such uttapams using 2 tbsp of the batter and microwave on high for 1 minute 20 seconds. Turn it upside down and microwave on high for 20 seconds., Repeat with the remaining batter to make 12 more mini uttapams in 4 more batches., Serve immediately with green chutney.] | [Energy, 40 cal, Protein, 0.9 g, Carbohydrates, 5.9 g, Fiber, 0 g, Fat, 1.3 g, Cholesterol, 0 mg, Vitamin A, 29.2 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 0.3 mg, Folic Acid, 0.2 mcg, Calcium, 9.9 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 2.3 mg, Potassium, 10.4 mg, Zinc, 0 mg] | mini-rava-uttappa--microwave-recipe-34563r |
| rcp33100 | Mini Rava Vegetable Pancakes | Snacks | NA | [semolina (rava / sooji), curd (dahi), chopped onions, chopped capsicum, chopped coriander (dhania), grated carrot, green chilli paste, sugar, salt, oil, green chutney] | 10 mins | 15 mins | [Kids Recipes, Breakfast Chillas, Indian Pancakes, Indian Pancakes, Evening Tea Snacks, Indian Birthday Party, Quick Snacks / Quick Starters, Quick Indian recipes for Kids] | 14Makes 14 mini pancakes (14 mini pancake ) | Indian | rava vegetable pancake | sooji vegetable pancake | suji vegetable pancake | sooji cheela | with 17 amazing images. This sumptuous and easy Rava Vegetable Pancakes snack will come in handy for breakfast or evening snacks, when you don’t have any batter or dough on hand. The quick-fix batter of Mini Rava Vegetable Pancakes, is made of semolina, curds and veggies requires no fermentation and can be cooked immediately. The best part is that these super tasty Mini Sooji Vegetable Pancakes also look very attractive when made using a mini uttapa pan, so kids will be eager to bite into them. Aside from Rava Vegetable Pancakes check our collection of Indian pancake recipes. Enjoy how to make Mini Rava Vegetable Pancakes recipe with detailed step by step photos and video below. | [To make mini rava vegetable pancakes, combine all the ingredients in a deep bowl along with approx. ¾ cup of water and mix well., Heat a mini uttapa pan and grease it lightly using little oil., Pour a spoonful of the batter in each uttapa mould to make a 75 mm. (3") diameter round., Cook them on a medium flame, using little oil, till they turn golden brown in colour from both the sides., Repeat with the remaining batter to make 7 more mini pancakes., Serve the mini rava vegetable pancakes immediately with green chutney.] | [Energy, 47 cal, Protein, 0.8 g, Carbohydrates, 4.5 g, Fiber, 0.2 g, Fat, 2.8 g, Cholesterol, 0.5 mg, Sodium, 2.9 mg] | mini-rava-vegetable-pancakes-33100r |
| rcp41732 | Mini Spinach and Cheese Samosa | Snacks | NA | [blanched spinach (palak), grated processed cheese, chopped green chillies, salt, plain flour (maida), oil, salt, oil] | 15 mins | 25 mins | [Lebanese Appetizers, Indian Snacks for Entertaining, Indian Cheese Recipes, Deep-fried Indian Starters, Evening Tea Snacks, Raksha - Bandhan, Christmas] | 26Makes 26 mini samosas (26 mini samosa ) | Indian | mini spinach and cheese samos | spinach cheese samosa | palak cheese samosa | with 17 amazing images. A yummy cheesy samosa that appeals to both desi and exotic food lovers. Although it tastes super special, this mini spinach and cheese samosa is also quite easy to prepare and requires minimal ingredients. spinach cheese samosa is made from filling of blanched spinach, cheese and green chillies. The filling is then stuffed in 26 cone shaped plain flour dough and then deep fried. What makes spinach cheese samosa special is the mouth-feel given by molten cheese. I would like to share some important tips to make the perfect mini spinach and cheese samosa. 1. You should make sure you seal the mini spinach and cheese samosa perfectly, otherwise they will open up while frying and the cheese will ooze out. 2. Also, take care to squeeze all the excess water out of the blanched spinach—otherwise the filling will be very watery. 3. Once the oil is hot, deep-fry a few Mini Cheese and Spinach Samosas on a medium flame. It is very important to get the oil to the perfect temperature for frying. If the samosa sinks to the bottom without any bubbles, that means the oil is not hot enough. Aside from palak cheese samosa, try other samosas like Mini Onion Samosa or Veg Samosa Pinwheels. Enjoy our mini spinach and cheese samos | spinach cheese samosa | palak cheese samosa| with step by step photos. | [Combine all the ingredients in a deep bowl and knead into a stiff dough using enough water. Keep aside., To make mini spinach and cheese samosa, knead the dough well till smooth and elastic and divide the dough into 26 equal portions., Roll out a portion of the dough into 75 mm. (3”) diameter circle., Cut the circle horizontally into 2 equal portions using a sharp knife., Take a portion and join the edges to make a cone and seal it with little water., Stuff the cone with 1 tsp of the prepared spinach and cheese filling and apply little water on the edges to seal it., Repeat with the remaining dough and filling to make 25 more mini spinach and cheese samosa., Heat the oil in a deep non-stick pan and deep-fry a few mini spinach and cheese samosas on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve mini spinach and cheese samosa immediately.] | [Energy, 44 cal, Protein, 0.9 g, Carbohydrates, 2 g, Fiber, 0.3 g, Fat, 3.6 g, Cholesterol, 1.5 mg, Vitamin A, 762.1 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 3.7 mg, Folic Acid, 16.1 mcg, Calcium, 22.2 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 7.9 mg, Potassium, 29.7 mg, Zinc, 0.1 mg] | mini-spinach-and-cheese-samosa-41732r |
| rcp39350 | Mini Spinach Idlis | BreakFast | NA | [idli batter, spinach purée, green chilli paste, salt, oil, coconut chutney] | 10 mins | 15 mins | [Breakfast Idlis / Dosas / Uttapam, Breakfast using Leftovers, Steam, Steamer, Snack Recipes for Kids, Kids Recipes for Increasing Immunity] | 32Makes 32 mini idlis (32 mini idli ) | NA | A quick and easy breakfast option, if you have idli batter ready on hand. These nice-looking green idlis are full of the goodness of spinach, and have a semi-spicy twang too, thanks to the green chilli paste. Since they are made in a convenient mini format, you can even serve these Mini Spinach Idlis as a snack along with tea, with an array of colourful chutneys to add to the excitement. Or, you can serve in little bowls topped with chilled curds or steaming sambhar. Trust your imagination to come up with innovative serving options. | [Combine all the ingredients along with approx. 1 tbsp of water in a deep bowl and mix well., Put spoonfuls of the batter into greased mini idli moulds and steam in a steamer for 8 to 10 minutes., Repeat with the remaining batter to make more mini idlis., Serve hot with coconut chutney.] | [Energy, 7 cal, Protein, 0.1 g, Carbohydrates, 0.4 g, Fiber, 0.1 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 2.6 mg] | mini-spinach-idlis-39350r |
| rcp2088 | Mint and Ginger Lemon Drink | NA | NA | [mint leaves (pudina), ginger (adrak) juice, lemon slices, lemonade] | 5 mins | 0 mins | [Punjabi Drinks, Indian Drinks / Sharbats, Indian Mocktails, Christmas, Mother's Day, Father's Day, Indian Party] | 3Makes 3 glasses | Punjabi | mint and ginger lemon drink recipe | fresh mint and ginger lemonade | ginger mint lemon drink | homemade ginger mint lemonade | pudina adrak nimbu drink | with 14 amazing images. mint and ginger lemon drink recipe | fresh mint and ginger lemonade | ginger mint lemon drink | homemade ginger mint lemonade | pudina adrak nimbu drink is a whooping hit with people of all ages. Learn how to make homemade ginger mint lemonade. To make mint and ginger lemon drink, combine the mint leaves, ginger juice and lemon slices in a mortar-pestle (khalbatta) and pound lightly. Transfer the mixture into a deep bowl, add the limca and mix well. Pour equal quantities of the mint and ginger lemon drink into 3 individual glasses and serve immediately. You can’t think of anything better to enjoy on a hot summer’s afternoon. Better still, serve this fresh mint and ginger lemonade to a guest, and you will enter their most-favoured-people list immediately! This ginger mint lemon drink is also quite easy to prepare. You just need to perk up a glass of lemon flavoured soft drink with a coarse mixture of mint, ginger and lemon, and voila, you have a super-refreshing glassful in front of you. The muddling of lemon, ginger juice and mint in a mortar-pestle is very important to get the refreshing flavour of pudina adrak nimbu drink. Do not discard the lemon slices. Let them be in the drink, they add flavour! Tips for homemade ginger mint lemonade. 1. Choosing fresh mint is very important for this recipe. While buying, look for mint leaves that have firm, unwilted leaves, are vividly deep green in color with no signs of yellowing or browning. 2. To make ginger juice, wash and grate the ginger using a grater and then place the gratings in a muslin cloth. Press the muslin cloth to get fresh ginger juice. Strain and then use as required. 3. We would recommend that you make the whole recipe just before serving to enjoy its invigorating flavours. Summer is fun when there are varieties of thirst-quenchers like Minty Jamun Ginger Capriosca, Cool Cucumber, Watermelon and Orange Juice, Citrus Khus Cooler, Kiwi Kooler and Minty Mango Delight to keep you refreshed all day long. Enjoy mint and ginger lemon drink recipe | fresh mint and ginger lemonade | ginger mint lemon drink | homemade ginger mint lemonade | pudina adrak nimbu drink | with step by step photos. | [To make mint and ginger lemon drink, combine the mint leaves, ginger juice and lemon slices in a mortar-pestle (khalbatta) and pound lightly., Transfer the mixture into a deep bowl, add the limca and mix well., Pour equal quantities of the mint and ginger lemon drink into 3 individual glasses and serve immediately.] | [Energy, 76 cal, Protein, 1.4 g, Carbohydrates, 14.8 g, Fiber, 2.3 g, Fat, 1.2 g, Cholesterol, 0 mg, Sodium, 2.7 mg] | mint-and-ginger-lemon-drink-2088r |
| rcp32679 | Mint and Masoor Roll ( Wraps and Rolls) | Snacks | Veg | [masoor (whole red lentil), chopped mint leaves (phudina), ginger-green chilli paste, bread crumbs, grated low-fat paneer (cottage cheese), oil, chopped spring onions whites, chopped carrots, chopped coriander (dhania), salt, low-fat curds (dahi), dill leaves (shepu / suva bhaji), low fat milk, mustard (rai / sarson) powder, salt, rotis, garlic-tomato chutney, lettuce, chopped and blanched carrot] | 15 mins | 25 mins | [Low Calorie Indian Snacks, Indian Rolls, Veg Roll, Kids Wraps and Rolls] | 4Makes 4 rolls | Indian | Experience the true meaning of culinary bliss with these amazing wraps stuffed with mint and masoor stuffing and lined with delicious garlic tomato chutney. Who can guess it’s a low-cal creation! what’s more, it is loaded with the goodness of protein from masoor and paneer and fibre from mint, spring onions and carrots. | [Clean, wash and soak the masoor overnight., Drain, add 2 cups of water and pressure cook for 2 to 3 whistles till the masoor is soft and slightly overcooked, but not mashed., Allow the steam to escape before opening the lid., Drain the masoor completely and coarsely mash it with a potato masher., Add the mint leaves, ginger-green chilli paste and bread crumbs, mix well and keep aside., Heat the oil in a non-stick pan, add the spring onion whites and sauté till they turn translucent., Add the carrots, coriander, masoor mixture and salt and cook on a medium flame for 2 minutes, while stirring continuously., Place a roti on a clean dry surface and spread 2 tbsp of the garlic tomato chutney evenly over it., Arrange ¼ cup of lettuce and ¼th of the mint and masoor filling in a row in the centre of the roti., Arrange 1 tbsp of carrots and spread ¼th of the yoghurt dill blend over it and roll it up tightly., Repeat with the remaining ingredients to make 3 more rolls., Wrap a tissue paper around each roll and serve immediately.] | [Not Given] | mint-and-masoor-roll--wraps-and-rolls-32679r |
| rcp32763 | Mint and Masoor Tikki ( Kebabs and Tikkis Recipes) | Snacks | NA | [masoor (whole red lentil), chopped mint leaves (phudina), ginger-green chilli paste, bread crumbs, grated low fat paneer (cottage cheese), salt, oil] | 10 mins | 25 mins | [Course, Starters / Snacks, Indian Snacks for Entertaining, Tikki Recipes, Collection of Tikki, Barbeque, Iftar Recipes for Ramadan / Ramzan, Iftar Snacks for Ramadan] | 8Makes 8 tikkis | Indian | Whole masoor has been combined with bread crumbs and paneer and flavoured with loads of mint. A minty fresh delight! | [Clean, wash and soak the masoor overnight., Drain, add 2 cups of water and pressure cook for 2 to 3 whistles till the masoor is soft and slightly overcooked, but not mashed., Allow the steam to escape before opening the lid., Drain the masoor and discard any excess water. Coarsely mash the masoor with a potato masher., Add all the remaining ingredients and mix well., Divide the mixture into 16 equal portions. Shape each portion into a small long, flat tikki., Pierce a wooden satay stick through each tikki and cook each tikki on a hot non-stick tava (griddle) on a medium flame, using 1/8 tsp of oil, till both sides are golden brown in colour from both sides. Drain on an absorbent paper and serve hot.] | [Energy, 93 cal, Protein, 6.3 g, Carbohydrates, 13.7 g, Fiber, 1.7 g, Fat, 1.5 g, Cholesterol, 0 mg, Sodium, 30.6 mg] | mint-and-masoor-tikki--kebabs-and-tikkis-recipes-32763r |
| rcp3489 | Mint and Masoor Tikkis | Snacks | NA | [chopped mint leaves (phudina), masoor (whole red lentil), grated low fat paneer (cottage cheese), whole wheat bread, salt, chopped green chillies, oil, green chutney] | 10 mins | 30 mins | [Punjabi Swadisht Nashta, Low Calorie Indian Snacks, Evening Tea Snacks, Tikki Recipes, Collection of Tikki, Indian Tawa, Indian Party, High Tea Party] | 12Makes 12 tikkis | Punjabi | mint masoor tikki recipe | pudina masoor tikki | healthy masoor tikki | low calorie Indian starter | with 32 amazing images. A healthy way of combining an unusual leafy vegetable like mint and a pulse like masoor to make delicious pudina masoor tikki. Learn how to make mint masoor tikki recipe | pudina masoor tikki | healthy masoor tikki | low calorie Indian starter | mint and masoor tikki has been combined with bread crumbs, paneer and flavoured with loads of mint. Mint is a popular herb used extensively in Indian cooking. It contains plenty of vitamins and minerals are essential for the body. These healthy masoor tikki they are really amazing being moreover relatively light in terms of calories as compared to the deep fried tikkis which are loaded with oil. Serve these protein, calcium and iron rich mint masoor tikki as a starter or as a snack hot with green chutney. Tips to make mint and masoor tikki: 1. If you don't drain the water from the masoor well, then the tikki's will not bind. Ensure you have drained the water properly. 2. You can add more breadcrumbs if the tikki's are not binding well. 3. Cooking tikki's on a low flame is important as we are not deep frying the tikki's. Enjoy mint masoor tikki recipe | pudina masoor tikki | healthy masoor tikki | low calorie Indian starter | with detailed step by step images. | [To make mint and masoor tikki, clean, wash and soak the masoor in enough water overnight. Next day drain well., Combine the masoor with 2 cups of water and pressure cook for 2 whistles or till the masoor is soft and slightly overcooked, but not mashed., Allow the steam to escape before opening the lid., Drain the masoor and discard any excess water., Combine the cooked masoor with all the remaining ingredients in a deep bowl and mix well., Divide the mixture into 12 equal portions and shape each portion into a 50 mm. (2”) diameter round and flatten them in between your palms., Heat a non-stick tava (griddle) and cook each tikki over a slow flame, using a little oil for cooking till it turns golden brown in colour from both the sides., Serve the mint masoor tikki hot with green chutney.] | [Energy, 42 cal, Protein, 2.2 g, Carbohydrates, 6.3 g, Fiber, 0.8 g, Fat, 0.9 g, Cholesterol, 0 mg, Sodium, 2.1 mg] | mint-and-masoor-tikkis-3489r |
| rcp22301 | Mint and Onion Chutney | NA | Veg | [chopped mint leaves (phudina), chopped coriander (dhania), sliced onions, lemon juice, chopped green chillies, salt] | 15 mins | 0 mins | [Frozen Foods, Indian Freezer Recipes, different kinds of Indian chutney, No Cooking Veg Indian, Indian Party, Barbeque Party Indian Recipes, Mixer, Quick Chutneys] | 1Makes 1 cup (14 tbsp ) | Indian | mint and onion chutney recipe | pyaz pudina chutney | onion mint chutney for Indian snacks | how to make pudina chutney with onions | with 15 amazing images. To make mint and onion chutney, combine mint, coriander, onion, lemon juice, green chillies and salt in a mixer and blend to a smooth paste using very little water. Store refrigerated in an air-tight container and use as required. Made with most basic ingredients, what makes this pyaz pudina chutney different is the use of onions. Onions impart sweetness while lemon juice perks up the flavour of this piquant chutney. On the other hand, lemon juice adds a fresh flavour and also maintains the colour of the chutney. Though plain pudina chutney is there on almost every Indian restaurant’s menu, as a variation you can make this onion flavoured mint chutney for parties. Onion mint chutney for Indian snacks is one of the most crucial accompaniments when we make tikkis, pancakes, muthia and dhokla. Try serving it with nourishing snacks like Buckwheat Pancakes, Moong Sprouts and Spring Onion Tikki etc. In pudina chutney with onions, mint, coriander and lemon juice provide vitamin A and vitamin C, which act as antioxidants and help build our immunity to various diseases. Being made without sugar it is a healthier option for weight-watchers and diabetics both. Both these nutrients also help to maintain skin and eye health. Tips for mint and onion chutney. 1. While buying mint and coriander leaves, look for mint leaves that have firm, unwilted leaves, vividly deep green in colour with no signs of yellowing or browning. Leaves that are smaller in size will be more tender and have a milder flavour. 2. Make the chutney in advance and store in the freezer in an airtight container. It stays for up to six days. Enjoy mint and onion chutney recipe | pyaz pudina chutney | onion mint chutney for Indian snacks | how to make pudina chutney with onions | with step by step photos. | [To make mint and onion chutney, combine all the ingredients in a mixer and blend to a smooth paste using very little water., Store the mint and onion chutney refrigerated in an air-tight container and use as required.] | [Energy, 6 cal, Protein, 0.3 g, Carbohydrates, 1 g, Fiber, 0.4 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 1.2 mg] | mint-and-onion-chutney-22301r |
| rcp36115 | Mint Basil Granita | NA | NA | [basil, mint leaves (phudina), sugar, lemon juice] | 15 mins | 6 mins | [Indian Mocktails, Indian Sorbets / Indian Frozen Desserts, Desserts for Entertaining] | 10Makes 10 servings | Indian | Add more josh to a classy evening party with this Mint Basil Granita, which is sure to refresh one’s senses with the strong accents of mint and basil! Lemon juice complements the herby flavour beautifully, further highlighting the perky flavour and aroma of mint. You need to plan ahead if you wish to serve the Mint Basil Granita, because it needs to set for around 10 hours. Once you take it out of the freezer and scrape it into glasses, serve immediately before the crystalline texture melts away! You can serve this frozen dessert with a dollop of vanilla flavoured whipped cream for a minty-creamy-ice-creamy flavour. | [Combine the basil, mint, sugar and 4 cups water in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally., Remove from the flame, cool completely and blend in a mixer till smooth., Add the lemon juice and mix well. Transfer the mixture into an aluminum tray and freeze it for 5 hours or till semi-set., Blend in a mixer till smooth., Transfer the mixture back in the same aluminum tray and freeze again for 10 hours or till set., Scrape the mixture using a fork and serve immediately into glasses.] | [Energy, 59 cal, Protein, 0.1 g, Carbohydrates, 14.4 g, Fiber, 0.2 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.1 mg] | mint-basil-granita-36115r |
| rcp30865 | Mint Chaas, Punjabi Mint Chaas Recipe | BreakFast | NA | [curd (dahi), chopped mint leaves (phudina), cumin seeds (jeera) powder, green chilli paste, black salt (sanchal), salt, ice-cubes, mint leaves (pudina)] | 2 mins | 0 mins | [Punjabi Drinks, Punjabi Breakfast, Indian Drinks / Sharbats, Low Cal Beverages, Quick 4 Ingredients, Quick 3 Ingredients, Indian Home Remedies for Sunstroke] | 3Makes 3 glasses | Punjabi | mint chaas recipe | spicy Punjabi mint chaas | mint buttermilk | pudina chaas | with amazing 14 images mint chaas recipe chilled concoction is just the thing one needs on a hot summer afternoon. The key ingredients in mint chaas are curds, pudina and chilli paste. Here I have used fresh mint for a clear garden fresh taste. mint chaas recipe is super quick and easy to make, also is different than regular chaas. Pudina and buttermilk both have cooling properties and them together would double the cooling properties. Make this healthy mint chaas part of your meals as mint is super healthy. Mint (pudina) being an anti-inflammatory reduces the inflammation in the stomach and shows a cleansing effect. We have this luscious mint chaas by combining cleaned mint leaves, curd, cumin seed powder, green chili paste, black salt and blend till smooth and frothy. Further, add chilled water and blend again. Serve spicy Punjabi mint chaas immediately with mint garnished on top. Have a hearty meal of dal, chawal, rotis and subzi followed by a glass of spicy Punjabi mint chaas as it also aids digestion. Enjoy mint chaas recipe | spicy Punjabi mint chaas | mint buttermilk | pudina chaas | with detailed step by step photos below. | [To make mint chaas, combine all the ingredients in a blender and blend till smooth and frothy., Add 1½ cups of chilled water and blend for another 1 minute., Pour equal quantities of the mint chaas into 3 individual glasses and serve immediately garnished with mint leaves.] | [Energy, 79 cal, Protein, 3 g, Carbohydrates, 3.5 g, Fiber, 0.2 g, Fat, 4.3 g, Cholesterol, 10.7 mg, Sodium, 12.7 mg] | mint-chaas-punjabi-mint-chaas-recipe-30865r |
| rcp4978 | Mint Chutney, Pudina Chutney | NA | NA | [mint leaves (pudina), coriander (dhania), onions, lemon, sugar, chopped green chillies, salt] | 10 mins | 0 mins | [Punjabi Raita | Punjabi Chutney | Achar, Frozen Foods, Indian Freezer Recipes, different kinds of Indian chutney, Indian Party, Kebab Party, High Tea Party, Barbeque Party Indian Recipes] | 1Makes 1 cup (14 tbsp ) | Punjabi | mint chutney recipe | pudina chutney | restaurant style spicy mint chutney | mint chutney for sandwich | with 18 amazing images. mint chutney recipe | pudina chutney | restaurant style spicy mint chutney | mint chutney for sandwich is the perfect accompaniment to any Indian snack to raise its appeal and flavour quotient. Learn how to make pudina chutney. To make mint chutney, combine mint leaves, coriander, onions, lemon juice, sugar, green chillies and salt along with ¼ cup of water in a mixer and blend till smooth. Store in an air-tight container, refrigerate and use as required. The aroma of mint leaves can add a touch of fragrance and fresh herb flavour to any dish. And in the form of pudina chutney it is truly irresistible. This chutney has the aromatic freshness of mint combined with the earthiness of the coriander to chalk out the perfect balance of flavours. The onions have been added in restaurant style spicy mint chutney so they give an additional taste when served alongside with Indian appetizers like Indian appetizers like Kebabs / Tikkis / Barbeques or use it to prepare your favourite roadside snacks. Lemon juice, of course, is to maintain the colour of the chutney and the sugar balances the sourness of the lemons. Tips for mint chutney. 1. When you clean the bunch of mint leaves, let the tender stems be intact. Remove and discard only the thick stems. 2. Adjust the green chillies as per your spice level. Use the dark variety of green chillies, if you love your mint chutney really spicy. 3. This chutney stays for 2 to 3 days when refrigerated. If you skip the onions, you can store it in a deep-freezer for 2 to 3 months too! Enjoy mint chutney recipe | pudina chutney | restaurant style spicy mint chutney | mint chutney for sandwich | with step by step photos. | [To make mint chutney, combine all the ingredients and ¼ cup of water in a mixer and blend till smooth., Store the mint chutney in an air-tight container, refrigerate and use as required.] | [Energy, 10 cal, Protein, 0.3 g, Carbohydrates, 2.1 g, Fiber, 0.4 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 1.2 mg] | mint-chutney--pudina-chutney-4978r |
| rcp3539 | Mint Coriander Chutney, Dhania Pudina Chutney | NA | Veg | [chopped mint leaves (phudina), chopped coriander (dhania), onion , sliced, lemon juice, sugar, green chillies, salt] | 10 mins | 0 mins | [Punjabi Raita | Punjabi Chutney | Achar, Frozen Foods, Indian Freezer Recipes, different kinds of Indian chutney, Mixer, Quick Chutneys, Gluten Free Veg Indian, Weight Loss after Pregnancy] | 1Makes 1 servings (14 tbsp ) | Punjabi | mint coriander chutney recipe | coriander mint chutney | how to make green chutney with mint | mint coriander chutney for Indian snacks | with 19 amazing images. mint coriander chutney recipe | coriander mint chutney | how to make green chutney with mint | mint coriander chutney for Indian snacks is a sumptuous accompaniment to steamed and deep fried Indian snacks. Learn how to make green chutney with mint. To make mint coriander chutney, combine mint leaves, coriander, onion, lemon juice, sugar, green chillies and salt and grind to a smooth paste in a blender using very little water. Refrigerate and use as required. The perfect balance of flavours and colour makes this green chutney with mint delightful. Lemon juice enhances the flavours of mint and coriander and prevents discoloration of the greens. The use of sugar balances the tanginess of lemon juice. What makes this chutney unique is the use of onions. However, Jains can avoid its use. mint coriander chutney for Indian snacks is probably the most favourite Indian accompaniment. Chilas, tikkis, dhoklas etc. are considered incomplete without this chutney. Enjoy coriander mint chutney with a variety of snacks ranging from Gujarati Moong Dal Dhokla to Punjabi Aloo Tikki. This mint and coriander flavoured chutney which is great for sandwich spreads too. You can try it in Vegetable Cheese Grilled Sandwich. Tips for mint coriander chutney. 1. While buying coriander and mint leaves, look for leaves that have firm, unwilted leaves, which are vividly deep green in color with no signs of yellowing or browning. 2. Since this chutney makes use of onions, we suggest it should be stored refrigerated in an ait-tight container so it doesn’t spread the smell of onions to other foods stored. 3. Also it should be used within 2 days. 4. To increase shelf life of this chutney, store it in the freezer and use it within 7 days. Enjoy mint coriander chutney recipe | coriander mint chutney | how to make green chutney with mint | mint coriander chutney for Indian snacks | with step by step photos. | [Combine all the ingredients and grind to a smooth paste in a blender using very little water., Refrigerate and use as required.] | [Energy, 8 cal, Protein, 0.3 g, Carbohydrates, 1.5 g, Fiber, 0.4 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 1.3 mg] | mint-coriander-chutney-dhania-pudina-chutney-3539r |
| rcp40437 | Mint Drink | NA | NA | [chopped mint leaves (phudina), salt] | 5 mins | 5 mins | [Pan, Low Carb Diet, Healthy Drinks Hot Beverages, Acidity Drinks, Low Carb Indian Juices Smoothies Drinks] | 2Makes 2 glasses | Indian | Sip on this drink before or after meals to tame down the stomach acids! While regular Mint Juice is also good for acidity, this version of the Mint Drink that is made of mint leaves cooked with salt, has a richer flavour that is appealing to the taste buds. Plus, preparing it this way also does away with sugar which can aggravate acidity. Chop the mint very finely for a good mouthfeel. | [Combine the mint leaves, salt and 2 cups of water in a saucepan, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Pour the drink into 2 individual glasses and serve immediately.] | [Energy, 2 cal, Protein, 0.2 g, Carbohydrates, 0.2 g, Fiber, 0.3 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | mint-drink-40437r |
| rcp40074 | Mint Honey Lemon Drink, Lemon Mint and Honey Water | NA | NA | [chopped mint leaves (phudina), honey, lemon juice, cumin seeds (jeera) powder, salt] | 5 mins | 0 mins | [Indian Drinks / Sharbats, Low Cal Beverages, Typhoid, Home Remedies Anorexia, Fresh Juices, Iftar Drinks for Ramadan, Jaundice Indian Food] | 4Makes 4 small glasses | Indian | mint honey lemon drink recipe | lemon mint and honey water | pudina nimbu drink | lemon mint water | with 15 amazing images. mint honey lemon drink recipe | lemon mint and honey water | pudina nimbu drink | lemon mint water is a nutritious drink packed with punch and nourishment. Learn how to make lemon mint and honey water. To make mint honey lemon drink, combine the honey, lemon juice, cumin seeds powder, salt and 2½ cups of warm water in a deep bowl and blend it using a hand blender. Add the mint leaves and mix well. Pour the drink into 4 individual glasses and serve immediately. A perfect cuppa to have in the mornings, the pudina nimbu drink has a zesty flavour that shakes you awake. Having this refreshing drink nice and warm is not only very soothing, but also helps to break down fat and lose weight. Honey energizes and lends you the strength you need in the morning, while lemon, mint and cumin lend a wonderful flavour and also improve your digestion. The salt is optional in this lemon mint water, but a pinch will help highlight the flavours well. The lemon juice in lemon mint and honey water also lends enough vitamin C to help ward off the harmful free radicals from the body, which otherwise can lead to chronic diseases like heart disease and cancer. Vitamin C is a nutrient which is also necessary to add glow to your skin and prevent bleeding gums. Tips for mint honey lemon drink. 1. Choose the perfect mint leaves. Look for mint leaves that have firm, unwilted leaves, are vividly deep green in color with no signs of yellowing or browning. 2. Serve the drink immediately as vitamin C is a volatile nutrient and some of it is lost on exposure to air. 3. Also ensure the drink is warm while serving. Enjoy mint honey lemon drink recipe | lemon mint and honey water | pudina nimbu drink | lemon mint water | with step by step photos. | [To make mint honey lemon drink , combine the honey, lemon juice, cumin seeds powder, salt and 2½ cups of warm water in a deep bowl and blend it using a hand blender., Add the mint leaves and mix well., Pour the mint honey lemon drink into 4 individual glasses and serve immediately.] | [Energy, 29 cal, Protein, 0.2 g, Carbohydrates, 7.1 g, Fiber, 0.3 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 0.5 mg] | mint-honey-lemon-drink-lemon-mint-and-honey-water-40074r |
| rcp3999 | Mint Ice Cream, Creamy Pudina Ice Cream | NA | NA | [chopped mint leaves (phudina), peppermint essence, green food colour, cornflour, milk, milk, sugar, milk powder, fresh cream, lemon juice] | 10 mins | 8 mins | [Indian Ice Creams, Raksha - Bandhan, Mother's Day, Desserts for Entertaining] | 6Makes 6 servings | Indian | Here is a totally awesome Mint Ice-Cream, which is flavoured with fresh mint leaves and not synthetic syrups. This gives the ice-cream a pleasantly minty flavour, which is not overwhelmingly strong or too sweet. The ice-cream itself is too good, thanks to the proper mix of milk, cream and milk powder, which give it a lusciously creamy consistency. Enjoy the Mint Ice-Cream garnished with a few sprigs of mint. You could also top it with a complementary ingredient like stewed strawberries or chocolate chips . If you like flavour of mint do check our minty drink recipes like Mint and Ginger Lemon Drink , Mint Basil Granita , Mint and Orange Drink , Minty Cucumber Cooler , Minty Citrus Punch , Watermelon and Mint Drink , Mint Chaas , Minty-Jamun GingerCapriosca and Minty Mango Delight . | [Combine the cornflour and cold milk in a bowl, mix well and keep aside., Combine the milk, sugar, cornflour-milk mixture and milk powder in a deep non-stick pan, mix well and cook on a medium flame for 5 minutes, while stirring continuously., Simmer on a medium flame for 2 to 3 minutes, while stirring continuously or till it is thick. Cool completely., Add the fresh cream, mint leaves, lemon juice, peppermint essence and green food colour and mix well., Pour into a shallow container cover and freeze till almost set. Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set., Pour the mixture into a mixer and blend till smooth., Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set., Scoop and serve immediately.] | [Energy, 224 cal, Protein, 5.1 g, Carbohydrates, 21.4 g, Fiber, 0.4 g, Fat, 11.4 g, Cholesterol, 12 mg, Sodium, 20.2 mg] | mint-ice-cream-creamy-pudina-ice-cream-3999r |
| rcp4243 | Mint Raita for Weight Loss, Healthy Pudina Raita | Dinner | Veg | [low fat curds (dahi), chopped mint leaves (phudina), cumin seeds (jeera) powder, powdered sugar, black salt (sanchal), salt] | 5 mins | 0 mins | [Indian Party, Calcium Rich Indian Recipes, B Vitamins, Low Carb Indian Lunch, Raita for dinner, Indian and Thai Veg Dinner Menus] | 4Makes 4 servings | Indian | mint raita for weight loss | healthy pudina raita with low fat curds | calcium rich mint raita | with 7 amazing images. mint raita for weight loss is a healthy pudina raita with low fat curds. The calcium rich mint raita is made with basic ingredients available in the Indian kitchen. The healthy pudina raita with low fat curds features an ideal combination of flavours including the peppiness of mint, the soothing tanginess of curds and the mild spiciness of cumin. A small amount of sugar helps to highlight all the flavours, making this tongue-tickler mint raita for weight loss an all-time hit. Mint works it magic once again, leaving the diners spellbound with this flavourful and aromatic mint raita for weight loss. See why is called mint raita for weight loss? We have substituted full fat curds with low fat curds. Curd is one of the richest source of protein, calcium and minerals. They help in weight reduction, good for your heart and build immunity. Mint leaves vitamin A (10% of RDA) and Vitamin C (20.25%) serve as an additional boost to bring relief from cough, sore throat and also cold. Learn to make mint raita for weight loss | healthy pudina raita with low fat curds | calcium rich mint raita | with step by step photos. | [To make mint raita for weight loss, combine all the ingredients in a bowl and mix well., Refrigerate the mint raita for weight loss for at least ½ hour and serve chilled with parathas of your choice.] | [Energy, 28 cal, Protein, 2.8 g, Carbohydrates, 4 g, Fiber, 0.2 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 37.5 mg] | mint-raita-for-weight-loss-healthy-pudina-raita-4243r |
| rcp42639 | Mint Syrup | NA | NA | [mint leaves (phudina), sugar, water] | 2 mins | 30 mins | [Indian Dips / Sauces, Basic Indian Dessert Recipes, Non-stick Pan] | 1Makes 0.75 cup (11 tbsp ) | Indian | A universal favourite, the Mint Syrup is one of the most commonly used syrups for cocktail and mocktails around the world. It has a sweet and minty flavour, which appeals to young and old alike. Easy to make and versatile too, this syrup adds a zesty note to any dessert it is drizzled on. Just scoop out a cup of vanilla ice-cream or strawberry ice-cream and lace it with Mint Syrup, to give it an exotic touch instantly. You can make a batch of this syrup and store it in an airtight container. Stow it into the fridge to extend the shelf life. You can also try other homemade syrups like the Sugar Syrup or Ice-Cream with Muscovado Sugar Syrup | [Combine all the ingredients in a deep non-stick pan, cook on a slow flame for 30 minutes, while stirring occasionally., Strain the mixture and discard the mint leaves., Cool slightly and use immediately or store in an air-tight container and use as required.] | [Energy, 68 cal, Protein, 0.1 g, Carbohydrates, 16.9 g, Fiber, 0.1 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | mint-syrup-42639r |
| rcp39294 | Mint Watermelon Salad, Indian Style | NA | NA | [watermelon (tarbuj) cubes, mint leaves (pudina), sliced black olives, lemon juice, honey, olive oil, salt] | 15 mins | 0 mins | [Indian Fruit Salad Recipes, Western Party, Healthy Indian Salads, Low Calorie, Weight Loss, Antioxidant Rich Indian, Pregnancy Iron Rich Indian Foods, Home Remedies Anorexia] | 4Makes 4 servings | Indian | mint watermelon salad | healthy watermelon mint salad | Indian style watermelon salad with mint | watermelon mint salad with lime honey dressing | with 14 amazing images. Mint Watermelon Salad is a very refreshing fare. In summers this healthy watermelon mint salad is quite pleasing if had chilled. Learn how to make watermelon mint salad with lime honey dressing in a step by step manner. For Indian style Watermelon Salad with Mint, first you need to make the dressing by combining lemon juice, honey, olive oil, salt and black pepper powder. Mix these ingredients and keep aside while you assemble the salad ingredients. Combine watermelon cubes, chopped mint leaves and black olives in a deep bowl. Add the lime honey dressing to it and toss well. Quick Healthy Watermelon Mint Salad is ready for serving. The Indian style Watermelon Salad with Mint is a winner in terms of taste and good looks, as the olives and mint leaves stand out against the pinkish red background of watermelons. Serve this refreshing salad fresh or chilled. Healthy Watermelon Mint Salad which has watermelon as its main ingredient is low in calories and full of water, thus is good for weight loss too. Citrulline in watermelon has been studied for its effect on heart function and it was revealed that it improves heart function and helps in the treatment of heart failure. Watermelons are a good source of Vitamin C and vitamin A which help in neutralizing free radicals thereby reducing the risk of heart disease. Watermelon and mint always taste best together, but are you aware that there is more good reason to combine them to make Mint Watermelon Salad? Watermelon is an excellent source of iron, while mint has not just iron but vitamin C too. Iron and vitamin C work best as a team as the latter is needed for iron to work best. So, now, always remember to throw in a few sprigs of mint every time you use watermelon in a salad or juice! When we talk of mint leaves solely, the salicylic acid present in the mint shows potent anti-bacterial effect. Thus this Watermelon Mint Salad with Lime Honey Dressing, is brimming with many health benefits. Do try it! Enjoy mint watermelon salad | healthy watermelon mint salad | Indian style watermelon salad with mint | watermelon mint salad with lime honey dressing | with step by step photos. | [Combine all the ingredients for the salad in a bowl and toss well., Add the lemony honey dressing and toss well., Serve the mint watermelon salad immediately or refrigerate for at least 1 hour and serve chilled.] | [Energy, 77 cal, Protein, 0.4 g, Carbohydrates, 8.6 g, Fiber, 1 g, Fat, 4.6 g, Cholesterol, 0 mg, Sodium, 32.7 mg] | mint-watermelon-salad-indian-style-39294r |
| rcp40441 | Minty Apple Salad | NA | Veg | [chopped mint leaves (phudina), apple cubes, lemon juice, ginger (adrak) juice, honey, salt] | 15 mins | 0 mins | [Indian Fruit Salad Recipes, No Cooking Veg Indian, Indian Healthy Veg Snack, High Blood Pressure, Low Carb Diet, Diet for Dialysis, Low Veg Glycemic Index] | 3Makes 3 servings (3 serving ) | Indian | minty apple salad recipe | healthy mint apple salad | apple pudina salad | mint and apple salad with lemon ginger dressing | with 18 amazing images. Just a look at this delightful Minty Apple Salad recipe is enough to boost your appetite. Fresh herb mint pairs very well with red apples in this Healthy Mint Apple Salad. Learn how to make Mint and Apple Salad with Lemon Ginger Dressing in a step-by-step manner. A lovely combination of apple cubes dotted with peppy mint leaves, and laced with ginger and lemon juices as well as honey, this Minty Apple Salad recipe has a combination of ingredients, all of which work in favour of your appetite. While mint, lemon juice and ginger in Mint and Apple Salad with Lemon Ginger and Honey Dressing all are known to be appetite boosters, not many people are aware of the fact that apple too helps improve digestion and thereby boosts one’s appetite. All in all, this tasty salad is a perfect cure for anorexia! Apple as known to all ranks high in fiber. This fiber has many benefits. Firstly it keeps you full for long hours and thus beneficial for those aiming for a trimmed waistline. Moreover those with high sugar and cholesterol can also include apple in the form of Apple Pudina Salad in their diet, as fiber helps to keep these levels under control. Fiber also helps to keep the gut healthy and prevent constipation. Mint, an aromatic herb known for its cool, sweet and refreshing flavours, boosts immunity and protects against diseases. The salicylic acid present in the mint shows potent anti-bacterial effect. While including mint in your diet by way of Healthy Mint Apple Salad does help, applying fresh mint juice is a majestic face mask for acne. It can help achieve your goal of a clear and youthful skin. Ginger used to flavour Minty Apple Salad further is rich in antioxidants which helps remove harmful substances called free radicals from our body. The anti-inflammatory properties of ginger can also help reduce inflammation associated with osteoarthritis, muscle pains etc. Enjoy minty apple salad recipe | healthy mint apple salad | apple pudina salad | mint and apple salad with lemon ginger dressing |with step by step photos | [Combine all the ingredients in a deep bowl and toss well., Serve the minty apple salad immediately., 2 tbsp of grated ginger when placed in a muslin cloth and squeezed gives 2 tsp of ginger juice.] | [Energy, 81 cal, Protein, 0.4 g, Carbohydrates, 18.4 g, Fiber, 4 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 32.7 mg] | minty-apple-salad-40441r |
| rcp31087 | Minty Baked Potatoes | Snacks | NA | [par-boiled potatoes, melted butter, salt, boiled sweet corn kernels (makai ke dane), grated processed cheese, salt freshly ground black pepper (kalimirch), cream, curds (dahi), chopped mint leaves (phudina), salt freshly ground black pepper (kalimirch), grated processed cheese] | 10 mins | 0 mins | [Indian snacks with little planning, Indian Snacks for Entertaining, Baked Snacks, School Time Snacks] | 4Makes 4 servings | Indian | It is amazing how a single spice – pepper, and a single herb – mint team up to create such an awesome effect in this dish. The cavities of boiled potatoes are packed with a corn and cheese mixture and a minty sauce before being baked for some time. The result is so creamy, so tasty, no one can have just one of these Minty Baked Potatoes; so make sure you make a sufficiently large batch! Serve with Vegetables and Spaghetti in Tomato Sauce and Whole Wheat Bread Rolls . | [Cut each par-boiled potato into 2 halves vertically., Scoop all the potato halves, using a spoon so that a depression is created for the filling., Brush the potatoes with melted butter and sprinkle some salt over each potato halve., Fill each potato halve with 1½ tbsp of the corn filling, 1 tbsp of the mint sauce and sprinkle 1 tsp of cheese evenly on top., Arrange the potatoes halves on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 minutes., Serve immediately.] | [Energy, 83 cal, Protein, 5 g, Carbohydrates, 7.1 g, Fiber, 0.8 g, Fat, 4.2 g, Cholesterol, 0 mg, Vitamin A, 116.7 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 1.9 mg, Folic Acid, 10.4 mcg, Calcium, 140.3 mg, Iron, 1.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1.8 mg, Potassium, 41.1 mg, Zinc, 0.1 mg] | minty-baked-potatoes-31087r |
| rcp3600 | Minty Bean Salad | NA | Veg | [chopped mint leaves (phudina), soaked and cooked chawli, chopped cucumber, chopped onions, chopped tomatoes, chopped coriander (dhania), chopped green chillies, black salt (sanchal), lemon juice, salt] | 15 mins | 0 mins | [Quick Indian Salads, Toss & Mix Salads (No cooking), No Cooking Veg Indian, Indian Party, Barbeque Party Indian Recipes, Refrigerator, High Blood Pressure] | 4Makes 4 servings | Indian | For an accompaniment to a main dish, try this novel combination of black-eyed beans (lobhia) with a fresh minty flavour. Tomato, coriander and lemon add more tang and nutritional value i.e. vitamin A, vitamin C, folic acid and iron to this salad. Serve at room temperature immediately after tossing it or refrigerate until chilled. | [Combine all the ingredients in a bowl and toss well., Serve immediately or refrigerate for 1 hour and serve chilled., ½ cup of raw chawli, when soaked and boiled yields 1½ cups cooked chawli. Ensure not to overcook the chawli for this recipe.] | [Energy, 115 cal, Protein, 7.8 g, Carbohydrates, 19.8 g, Fiber, 5.9 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 12.6 mg] | minty-bean-salad-3600r |
| rcp757 | Minty Citrus Punch, Citrus Mint Drink | NA | NA | [grapefruit, orange juice, powdered sugar, chopped mint leaves (phudina), crushed ice] | 20 mins | 0 mins | [Indian Mocktails, Raksha - Bandhan, Christmas, Mother's Day, Father's Day, Thanksgiving, Western Party] | 3Makes 3 glasses | Indian | minty citrus punch recipe | citrus mint drink | Indian citrus mint cooler | mint punch mocktail | with 8 amazing recipes. minty citrus punch recipe | citrus mint drink | Indian citrus mint cooler | mint punch mocktail is a tantalizing drink perfect for every occasion. Learn how to make Indian citrus mint cooler. To make minty citrus punch, combine the orange juice and grapefruit in a mixer and blend. Strain the mixture using a strainer. Transfer the punch into a deep bowl, add the mint leaves and sugar and mix well. Refrigerate for atleast 30 minutes and serve chilled. While you are sure to have tried fresh juices, combining them with whole fruits, yields something unique! Try this mint punch mocktail which is a classic example of this. Grapefruit, the wonder fruit, now comes to your table in an exciting, minty form! Well-balanced proportions of grapefruit and fresh orange juice are sweetened mildly and perked up with mint leaves to make a tongue-tingling citrus mint drink. Mint punch mocktail is a sour and tangy drink, but have it chilled and your taste buds will thank you for the exotic and refreshing treat! Tips for minty citrus punch. 1. Choosing the perfect orange is necessary to avoid getting sour juice. So choose oranges that are unblemished and heavy for their size. Avoid those with cuts, soft spots or mould. You should avoid light-weight oranges, which probably lack much of their flesh content and juice. 2. Similarly choose really fresh mint leaves to get a sparkling flavour. Wilting leaves will leave a bad aftertaste. 3. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. Enjoy minty citrus punch recipe | citrus mint drink | Indian citrus mint cooler | mint punch mocktail | with step by step photos. | [To make minty citrus punch, combine the orange juice and grapefruit in a mixer and blend., Strain the mixture using a strainer., Transfer the punch into a deep bowl, add the mint leaves and sugar and mix well., Refrigerate the minty citrus punch for atleast 30 minutes and serve chilled.] | [Energy, 239 cal, Protein, 3.6 g, Carbohydrates, 54.5 g, Fiber, 5.6 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 15.8 mg] | minty-citrus-punch-citrus-mint-drink-757r |
| rcp7445 | Minty Couscous | BreakFast | NA | [chopped mint leaves (phudina), couscous, low fat milk, chopped tomatoes, chopped spring onions, chopped coriander (dhania), olive oil, lemon juice, salt] | 10 mins | 4 mins | [Quick Indian Salads, Wholesome Salads (Salads that make a meal), Italian Party, Western Party, Non-stick Pan, Indian Breakfast Recipes for Kids, Pregnancy] | 4Makes 4 servings | Indian | minty couscous recipe | healthy minty couscous salad | Indian style couscous | lemon mint couscous | with 19 amazing images. minty couscous is a healthy variant of the couscous salad inspired from Middle Eastern cuisine. Learn how to make Indian style couscous. To make minty couscous, clean and wash the couscous thoroughly. Combine the couscous and milk in a deep non-stick pan, mix well and cook on a medium flame for 8 to 10 minutes or till it is tender. Keep aside to cool slightly. Combine all the ingredients, including the cooked couscous, in a deep bowl and mix gently. Refrigerate for at least half an hour. Serve lemon mint couscous chilled. Although it sounds very exotic, couscous is nothing but broken wheat cooked in water or milk, something that everybody can prepare easily at home. A traditional food of Northern Africa, minty couscous salad is a great source of protein and iron. These 2 nutrients are required to maintain cell health. A good level of iron in the body prevents anaemia. Indian style couscous is a flavourful salad in which couscous is enhanced with chopped veggies, coriander and mint, along with a dash of lemon juice. The ingredients accompanying the couscous pull in sufficient Vitamin C to enhance the absorption of iron and improve blood circulation. This lemon mint couscous is a good way of adding some fibre to your diet as well. This key nutrient benefits diabetics as well as heart patients. This healthy minty couscous salad is brimming with many antioxidants too! From ‘allium’ in spring onions to ‘lycopene’ in tomatoes, these antioxidants are a means of fighting free radicals in our body and in turn protecting our body organs. The use of olive oil in this Indian style couscous is beneficial as it is a good source of MUFA (mono unsaturated fatty acids) which helps reduce inflammation in the body. It is one of the healthiest oils to use in making salads. Mint, one of its main ingredients, though used in small quantities lends a fresh herby touch to this salad. Tips for minty couscous. 1. Cook the couscous at step 1 till it is parboiled and not overcooked. 2. Remember to cool the cooked couscous before adding all the other ingredients. Enjoy minty couscous recipe | healthy minty couscous salad | Indian style couscous | lemon mint couscous. | [To make minty couscous, clean and wash the couscous thoroughly., Combine the couscous and milk in a deep non-stick pan, mix well and cook on a medium flame for 3 to 4 minutes or till it is tender. Keep aside to cool slightly., Combine all the ingredients, including the cooked couscous, in a deep bowl and mix gently., Refrigerate for at least half an hour., Serve the minty couscous chilled.] | [Energy, 134 cal, Protein, 5.1 g, Carbohydrates, 21.8 g, Fiber, 1.9 g, Fat, 2.8 g, Cholesterol, 0 mg, Sodium, 31.1 mg] | minty-couscous-7445r |
| rcp1333 | Minty Cucumber Cooler | NA | NA | [chopped mint leaves (phudina), chopped cucumber, low fat curds (dahi), salt, crushed ice, chopped cucumber] | 10 mins | 5 mins | [Low Cal Beverages, Mixer, Non-stick Pan, Healthy Indian Drinks and Juices, Low Carb Diet, Indian Cancer Patients, Indian Diabetic Drinks] | 4Makes 4 glasses | Indian | cucumber mint cooler |mint cucumber cooler | kakdi pudina drink | healthy cucumber mint cooler | with 19 mazing images. Minty Cucumber Cooler made from cucumber, mint and low fat curds. This Cucumber Curd Mint drink is perfect Indian summer cooler drink. Very few of you might have considered making a drink using cucumber! This perfect invigorating cucumber mint cooler along with calcium rich low-fat curds delicately flavoured with mint. Cucumber and low-fat curds blend perfectly to create a low-fat cooler. Mint (pudina) being an anti-inflammatory reduces the inflammation in the stomach and shows a cleansing effect. With that high water content, cucumber act as a broom for our system to sweep out harmful toxins from our body in kakdi pudina drink. The sterols from cucumber aid in managing blood cholesterol levels well and is diabetic-friendly. Curds help in digestion as it has very good bacteria. So it’s clear that the Indian Minty Cucumber drink is very good for your stomach and cholesterol and diabetics friendly. Enjoy how to make Minty Cucumber Cooler recipe with detailed step by step photos below. | [To make minty cucumber cooler, combine the cucumber along with ½ cup of water in a deep pan and cook on a medium flame till it turns soft (approx. 4 to 5 minutes). Keep aside to cool., Once cooled, combine the cucumber (with the remaining water) and mint leaves in a mixer and blend till smooth., Transfer the mixture in a deep bowl, add the curds and salt, mix well and keep aside., Place some crushed ice in 4 individual glasses and pour equal quantities of the juice over it. Serve the minty cucumber cooler immediately garnished with cucumber.] | [Energy, 40 cal, Protein, 3.2 g, Carbohydrates, 6.3 g, Fiber, 2.7 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 46.8 mg] | minty-cucumber-cooler-1333r |
| rcp41755 | Minty Green Chutney | NA | NA | [chopped mint leaves (phudina), chopped coriander (dhania), chopped green chillies, lemon juice, sugar, salt] | 10 mins | 0 mins | [different kinds of Indian chutney, Mixer] | 1Makes 0.75 cup (11 tbsp). (11 tbsp ) | Indian | How about perking up your meal with a chutney that is awesomely tasty but not spicy? Here is how you can make a flavourfut Minty Green Chutney that is just right for those with acidity. An effective combination of mint and coriander makes this chutney a great accompaniment. Minimal amount of green chillies and lemon juice are used to improve the flavour of this chutney, which is balanced beautifully with a pinch of sugar and salt. Try it as an accompaniment with your favorite snack! This chutney is also a good accompaniment to stomch-friendly snacks like Potato Bajra Pancake and Nutritious Chilas . | [Combine all the ingredients in a mixer and blend to a smooth paste using a little water., Store refrigerated in an air-tight container and use as required.] | [Energy, 6 cal, Protein, 0.3 g, Carbohydrates, 1.1 g, Fiber, 0.5 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 1 mg] | minty-green-chutney-41755r |
| rcp22231 | Minty Green Pea and Corn Soup | NA | NA | [green peas, sweet corn kernels (makai ke dane), chopped onions, chopped garlic (lehsun), milk, salt, chopped mint leaves (phudina)] | 10 mins | 14 mins | [Chunky Indian Soups, Low Cal Soups, Jhat-Pat Soup, Non-stick Pan, Healthy Low Calorie Soups, Healthy Heart Indian Soups, Low Cholesterol Indian Soups] | 4Makes 4 servings | Indian | Both green peas and corn are evergreen favourites with one and all. Ever thought of making the twain meet? Well, just cook the duo, blend and lace them with mint, and the result is a delectable soup that makes your taste buds squeal with joy! Green peas are rich in fibre, which makes it a good ingredient to include in your pregnancy diet. The Minty Green Peas and Corn Soup also has a unique texture and flavour, thanks to the addition of corn. Indeed, it is a treat that you will thoroughly enjoy. Click here for more nutritious recipes for pregnancy . | [Combine the green peas, sweet corn, onions, garlic and 3 cups of water in a deep non-stick pan and mix well. Cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally., Cool the mixture completely and blend in a mixer till smooth., Transfer the mixture into a deep non-stick pan, add the milk, ½ cup of water and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally., Switch off the flame, add the mint leaves and mix well., Serve immediately.] | [Energy, 117 cal, Protein, 6.3 g, Carbohydrates, 18.1 g, Fiber, 5.8 g, Fat, 2.2 g, Cholesterol, 4 mg, Sodium, 12 mg] | minty-green-pea-and-corn-soup-22231r |
| rcp22360 | Minty Green Peas and Cabbage Paratha | Dinner | NA | [chopped mint leaves (phudina), lemon juice, cumin seeds (jeera), chopped green chillies, salt, water, whole wheat flour (gehun ka atta), salt, oil, whole wheat flour (gehun ka atta), boiled green peas, chopped cabbage, oil, chopped onions, boiled , peeled and chopped potatoes, lemon juice, garam masala, chopped coriander (dhania), green chilli paste, sugar, salt, oil, curd (dahi)] | 15 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Low Cal Breakfast, Breakfast Theplas, Parathas, Stuffed Paratha Recipes for Dinner, North Indian Dinner] | 5Makes 5 parathas | Punjabi | minty green peas paratha recipe | green peas vegetable paratha | matar pudina paratha | with 50 amazing images. Start your day right with minty green peas paratha, a healthy Indian breakfast paratha. Learn how to make matar pudina paratha. minty green peas paratha is a savory Indian flatbread stuffed with a tasty green mixture of peas and mint leaves. Imagine a warm, roti enveloping a burst of fresh minty aroma and the sweet-tenderness of spring peas. It's a delightful vegetarian dish that's perfect for breakfast, lunch, or a light dinner. Staying fit is mainly about understanding your body and eating foods that suit it. Consuming the right ingredients can be quite exciting if you add them to tasty foods. Mint, for example, is a great acidity reliever. Fresh mint juice early in the morning can do wonders, but you can also consume it at other times in other forms, such as these tasty Minty Green Peas and Cabbage Parathas that keep stomach acids at bay. We have reduced the spice level of minty green peas paratha to suit those suffering from acidity. Also do try other stomach-friendly recipes like Pumpkin Paratha and Suva Buckwheat Roti. minty green peas paratha is rich in vitamin C, Dietary fibre, phosphorus. Pro tips for minty green peas paratha. 1. Cook the sides of the paratha on the tava by holding the top with a pair of tongs. 2. Cook the edges of the paratha by pressing down with a spatula. If you don't, the edges will be uncooked. Enjoy minty green peas paratha recipe | green peas vegetable paratha | matar pudina paratha | with step by step photos. | [Combine the whole wheat flour, salt and mint sauce in a deep bowl and knead into a soft dough using enough water. Cover it with a lid and keep aside for 10 minutes., Knead the dough well using oil till smooth and divide it into 5 equal portions. Keep aside., Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the potatoes, green peas and cabbage, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add all the remaining ingredients, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Divide the stuffing into 5 equal portions and keep aside., To make minty green peas and cabbage parathas, roll out a portion of the dough into a 150 mm. (6?) diameter circle, using a little whole wheat flour for rolling., Place a portion of the stuffing on one halve of the rolled roti and fold it to make a semi-circle., Seal the edges by pressing lightly using your fingertips., Repeat steps 1 to 3 to make 4 more parathas., Cook each paratha on a hot non-stick tava (griddle), using ¼ tsp of oil, till golden brown spots appear on both the sides., Serve the minty green peas and cabbage parathas hot with fresh curds.] | [Energy, 132 cal, Protein, 3.9 g, Carbohydrates, 21.1 g, Fiber, 4.3 g, Fat, 3.9 g, Cholesterol, 0 mg, Sodium, 8.4 mg] | minty-green-peas-and-cabbage-paratha-22360r |
| rcp41822 | Minty Guava Lemon Infused Detox Water | NA | NA | [guava, mint leaves (pudina), lemon slices, ice-cubes] | 2 mins | 0 mins | [Healthy Indian Drinks and Juices, Detox Water, Fruit Infused Water, Low Calorie Drinks, Detox Water with Fruits, Spices and Herbs, Antioxidant Drinks] | 2Makes 2 servings | Indian | mint guava lemon detox water recipe | guava lime and mint infused drink | healthy Indian guava drink for weight loss | with 14 amazing images. mint guava lemon detox water is a refreshing and healthy drink that is perfect for a hot day. Learn how to make mint guava lemon detox water recipe | guava lime and mint infused drink | healthy Indian guava drink for weight loss | mint guava lemon detox water will provide you the necessary boost throughout the day. The blend of mint and guava will work wonders for you. Sip on this flavored water to feel refreshed. Continuously top up with more water and drink guava lime and mint infused drink upto 6 hours. You can also use fruit infused bottles to carry it around. Guava is a low-calorie fruit that is high in fibre, improves digestion, provides vitamin A, vitamin C, its great for weight loss, also prevents constipation and freshen breath. The combination of these three ingredients (Guava, Mint and Lemon) makes healthy Indian guava drink for weight loss a great way to stay hydrated and healthy. It is easy to make and can be customized to your own taste. pro tips to make mint guava lemon detox water: 1. You can also add little honey in the detox water. 2. If you like you can add ½ tsp chia seeds in your detox drink. 3. This detox water is super handy and you can carry it along with you to work etc. 4. Continuously top up with more water and drink guava lime and mint infused drink upto 6 hours. Enjoy mint guava lemon detox water recipe | guava lime and mint infused drink | healthy Indian guava drink for weight loss | with detailed step by step photos. | [To make minty guava detox water, in a deep bowl or a mason jar, take water, add guava slices, mint leaves, ice cubes and lemon slices., Mix well and keep aside to infuse for 2 hours., Sip detox guava mint drink for 6 hours while topping up with water when required., Do not discard guava, mint and lime for 6 hours.] | [Energy, 13 cal, Protein, 0.3 g, Carbohydrates, 2.8 g, Fiber, 1.7 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 1.1 mg] | minty-guava-lemon-infused-detox-water-41822r |
| rcp334 | Minty Honey Dressing | NA | NA | [chopped mint leaves (phudina), honey, vinegar, salt black peppercorns (kalimirch)] | 5 mins | 0 mins | [Jain Pickles / Chutneys / Raita / Salad, Jain Salads, Indian Salad Dressings, Mixer] | 1Makes 0.75 cup | Jain | You are sure to have treated your taste buds to the vibrant honey-mustard dressing; now, you can surprise yourself with something even more exciting! the thoughtful combination of mint leaves and honey, with a little vinegar for taste and consistency and a dash of pepper for highlighting the other flavours, results in a minty honey dressing that will steal the show. Use it to top your salads and sandwiches and note the difference. | [Combine all the ingredients in a blender and blend till smooth., Store in the refrigerator and use within 2 days., Use as required.] | [Energy, 621 cal, Protein, 6.6 g, Carbohydrates, 167.4 g, Fiber, 2.7 g, Fat, 0.1 g, Cholesterol, 0 mg, Vitamin A, 172.8 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 4.9 mg, Folic Acid, 18.2 mcg, Calcium, 122.7 mg, Iron, 2.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 10.1 mg, Potassium, 1033.6 mg, Zinc, 20.3 mg] | minty-honey-dressing-334r |
| rcp41887 | Minty Jaljeera Recipe , Pudina Jaljeera | NA | NA | [mint leaves (pudina), chopped coriander (dhania), lemon juice, sugar, chopped ginger (adrak), cumin seeds (jeera), dried mango powder (amchur), black salt (sanchal), salt, ice-cubes, boondi] | 10 mins | 0 mins | [Mughlai Drinks, Indian Drinks / Sharbats, Indian Party, Cocktail Party, Kitty Party Drinks, Mocktails] | 4Makes 4 glasses | Indian | minty jaljeera recipe | pudina jaljeera | how to make khatta meetha jaljeera | easy jal jira | with 19 amazing images. minty jaljeera recipe | pudina jaljeera | how to make khatta meetha jaljeera | easy jal jira is a refreshing appetizer. Learn how to make khatta meetha jaljeera. To make minty jaljeera, combine the mint leaves, coriander, lemon juice, sugar, ginger, cumin seeds, dried mango powder, black salt, salt and 1/4 cup of water in a mixer and blend till smooth. Strain the mixture very well using a strainer. Add 33/4 cups of chilled water and ice-cubes and mix well. Pour equal quantities of the minty jaljeera into 4 individual glasses. Serve the minty jaljeera (pudina jaljeera) chilled garnished with 1 tbsp of boondi in each glass. The revitalising rush of flavour delivered by a glass of jaljeera has amazing effects on your digestion! Wise it is to serve this tongue-tickling easy jal jira at parties.The combination of mint and coriander in a chilled can never fail to please you. Here is a super-duper variant of this popular drink, which combines the chilling overtones of mint with the sharp flavours of ginger, lemon, cumin seeds, dry mango powder and black salt. Though you may feel that the quantity of lemon juice is more, but it is perfectly balanced with sugar to make khatta meetha jaljeera. The pudina jaljeera is a pleasure to sip on – and happens to be one of those drinks that is welcome in all seasons! Serve this appetizing drink chilled, garnished with some crunchy boondi. You can also try other refreshing and appetizing Indian drinks like Kokum Sherbet, Kairi ka Pani, Amlana or Kairi ka Jaljeera. Tips for minty jaljeera. 1. Choose look for mint leaves and coriander that have firm, unwilted leaves, are vividly deep green in color with no signs of yellowing or browning. 2. As a variation, you can replace water with chilled soda if you wish to. 3. You can make the drink and refrigerate, but add boonsi only before serving. Enjoy minty jaljeera recipe | pudina jaljeera | how to make khatta meetha jaljeera | easy jal jira | with step by step photos. | [To make minty jaljeera, combine the mint leaves, coriander, lemon juice, sugar, ginger, cumin seeds, dried mango pwder, black salt, salt and ¼ cup of water in a mixer and blend till smooth., Strain the mixture very well using a strainer., Add 3¾ cups of chilled water and ice-cubes and mix well., Pour equal quantities of the minty jaljeera into 4 individual glasses., Serve the minty jaljeera chilled garnished with 1 tbsp of boondi in each glass.] | [Energy, 48 cal, Protein, 0.4 g, Carbohydrates, 10.9 g, Fiber, 0.6 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 1357.9 mg] | minty-jaljeera-recipe--pudina-jaljeera-41887r |
| rcp33220 | Minty Jamun Ginger Capriosca, White Jamun and Mint Drink | NA | NA | [white jamun, chopped mint leaves (phudina), ginger (adrak) juice, lemon juice, powdered sugar, salt, soda] | 10 mins | 0 mins | [Indian Mocktails, Indian Party, Western Party, Cocktail Party, Mixer] | 3Makes 3 glasses | Indian | This is one super-tangy drink that will send a ripple of freshness down your throat, refreshing every cell in your body! The Minty Jamun Ginger Capriosca features a rare combination of white jamun, mint leaves and ginger juice topped with soda to make it peppier than ever. Make sure the soda is very chill to experience the best of this White Jamun and Mint Drink! | [Combine the white jamun and mint leaves in a mixer and blend it to a coarse mixture., Transfer the mixture into a deep bowl, add the ginger juice, lemon juice, powdered sugar and salt and mix well., Add the soda and mix well., Pour it into 3 individual glasses and serve immediately.] | [Energy, 195 cal, Protein, 0.8 g, Carbohydrates, 47.3 g, Fiber, 2.6 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 539.4 mg] | minty-jamun-ginger-capriosca-white-jamun-and-mint-drink-33220r |
| rcp40358 | Minty Nimbu Pani ( Tiffin Treats) | Snacks | NA | [chopped mint leaves (phudina), lemon juice, cumin seeds (jeera) powder, powdered sugar, black salt (sanchal), salt] | 5 mins | 0 mins | [Indian Juices, School Time Snacks, Mixer, Kids Tiffin Box, Kids High Energy Indian Foods, Drinks] | 2Makes 2 glasses | Indian | The moment we think of tiffin we immediately think only of snacks. However, refreshing drinks are as important to energize the kids in the midst of their busy day! So, here is a refreshing Minty Nimbu Pani that you can send to school in a thermos flask, so it will be nice and cool to sip on when the kids feel thirsty and tired. A dash of mint, powdered spices and black salt add more zing to the ever refreshing lemon drink making it all the more appealing to kids. This is sure to quench their thirst! Also pack Bread Snack ( Tiffin Treats) in a tiffin for a perfect short break combo. | [Combine the mint leaves and lemon juice in a small mixer and blend to a coarse paste., Transfer the paste into a deep bowl, add all the remaining ingredients and 2 cups of chilled water and mix well using a hand blender., Pour it into a thermos flask.] | [Energy, 69 cal, Protein, 0.7 g, Carbohydrates, 15.7 g, Fiber, 1 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 0.6 mg] | minty-nimbu-pani--tiffin-treats-40358r |
| rcp36321 | Minty Onion Rings for Burgers and Wraps | NA | NA | [onion rings, chopped mint leaves (phudina), chopped coriander (dhania), cumin seeds (jeera), chopped green chillies, lemon juice, salt] | 10 mins | 0 mins | [Pickles / Achar, Mixer] | 4Makes 4 servings (4serving ) | NA | Minty onion rings can be whipped up in a jiffy with easily available ingredients. Use big-sized onions, and separate the rings carefully after slicing, to ensure that the chutney coats them evenly. Although easy, this recipe does taste quite different, because unlike the regular green chutney, this one uses more of mint leaves than coriander. You can use Minty Onion Rings in wraps like Paneer Tikka Kathi Roll and Pindi Chole Roll to make them more flavourful. | [Combine all the ingredients in a mixer and blend to a smooth paste using 2 tbsp of water., Combine the onion rings and green chutney in a deep bowl and mix well., Serve immediately.] | [Energy, 14 cal, Protein, 0.7 g, Carbohydrates, 2.6 g, Fiber, 0.7 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 2.4 mg] | minty-onion-rings-for-burgers-and-wraps-36321r |
| rcp39562 | Minty Paneer Biryani | NA | Veg | [cooked rice (chawal), paneer (cottage cheese) cubes, ghee, cardamoms, bayleaves (tejpatta), salt, chopped mint leaves (phudina), sliced onions, cumin seeds (jeera), black peppercorns (kalimirch), coriander (dhania) seeds, chopped ginger (adrak), chopped garlic (lehsun), lemon juice, chopped green chillies, salt, sprig of mint (phudina)] | 20 mins | 4 mins | [Punjabi Pulao | Punjabi Rice, Biryani, One Dish Vegetarian Meals, biryani recipes across India, Indian Party, Non-stick Pan] | 4Makes 4 servings | Punjabi | Succulent paneer is always a great addition to any Indian dish, be it a subzi or a biryani but being a flavour-absorber it calls for some thoughtful cooking. Here is how you can turn rice and paneer into an irresistibly flavourful biryani! Quickly sauté it with a tangy paste of mint, coriander, lemon juice and other pungent ingredients... and watch how the flavour seeps through the rice and paneer transforming them into a delightful Minty Paneer Biryani that will promptly be promoted to the ‘favourite’ category by your family! | [Heat the ghee in a deep non-stick pan, add the cardamom and bayleaves and sauté on a medium flame for a few seconds., Add the mint paste and 2 tbsp of water, mix well and cook on a medium flame for 1 minute., Add the rice, paneer and salt, mix gently and cook on a medium flame for another 2 minutes, while stirring occasionally., Serve immediately garnished with mint sprig.] | [Energy, 263 cal, Protein, 6.8 g, Carbohydrates, 37.1 g, Fiber, 2.1 g, Fat, 9.7 g, Cholesterol, 0 mg, Sodium, 3.4 mg] | minty-paneer-biryani-39562r |
| rcp39148 | Minty Paneer Onion Roti | BreakFast | NA | [chopped mint leaves (phudina), grated paneer (cottage cheese), chopped onions, whole wheat flour (gehun ka atta), chopped green chillies, salt, whole wheat flour (gehun ka atta), oil] | 10 mins | 15 mins | [Indian Rotis, Indian Tawa, Tava, Quick Breakfast Indian, Kids Calcium Rich Indian recipes] | 6Makes 6 rotis | Indian | Cottage cheese is a versatile ingredient that lends itself to everything from rotis and subzis to desserts too. In the minty paneer onion roti, it blends with the dough to produce a soft and tasty, protein-rich roti that everybody will enjoy. The onions and mint provide a flavoursome twist to this wholesome treat. | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough water., Divide the dough into 6 equal portions and roll each portion into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook each roti, using a little oil, till it turns golden brown in colour from both the sides, Serve hot.] | [Energy, 141 cal, Protein, 3.6 g, Carbohydrates, 16.9 g, Fiber, 2.8 g, Fat, 6.9 g, Cholesterol, 0 mg, Sodium, 4.6 mg] | minty-paneer-onion-roti-39148r |
| rcp41505 | Minty Quinoa, Ibs Recipe | BreakFast | NA | [chopped mint leaves (phudina), quinoa, olive oil, chopped carrot, chopped celery (ajmoda), chopped green chillies, chopped red pumpkin (bhopla / kaddu), bay leaves (tejpatta), salt, freshly ground black pepper (kalimirch)] | 10 mins | 18 mins | [American Breakfast, American Main Dish, Non-stick Pan, Irritable Bowel Syndrome (IBS), Weight Loss Hypothyroidism Diet, Hair Growth Hypothyroidism Diet, Iron Deficiency (Anaemia) Hypothyroidism Diet] | 4Makes 4 servings | American | minty quinoa recipe | vegetable quinoa for IBS | healthy Indian quinoa snack | with 20 amazing images. minty quinoa is an Indian vegetable quinoa made for those with irritable bowel syndrome. Learn to make vegetable quinoa for IBS. vegetable quinoa for IBS is a main course or snack that you will devour with joy! For those with an irritable bowel, it is better to use barley and quinoa in the place of cereals like rice and wheat. minty quinoa is a tasty quinoa based main course, which is perked up with loads of yummy veggies and flavoured pleasantly with mint. minty quinoa goes slow with the spices, using just bay leaves for aroma and pepper for a mild pungency. As the name suggests, this dish gets its flavour mainly from mint, so don’t compromise on that! Enjoy minty quinoa recipe | vegetable quinoa for IBS | healthy Indian quinoa snack | with step by step photos. | [To make minty quinoa heat oil in a deep non-stick pan, add the carrots, celery and green chillies sauté on a medium flame for 2 minutes., Add the quinoa, red pumpkin, bayleaves, salt, pepper powder and 2½ cups of water and mix well. Cover with a lid and cook on a slow flame for 15 to 16 minutes, while stirring occasionally., Add the mint leaves and mix well., Serve minty quinoa immediately.] | [Energy, 208 cal, Protein, 7 g, Carbohydrates, 36.7 g, Fiber, 11 g, Fat, 5.5 g, Cholesterol, 0 mg, Sodium, 14.6 mg] | minty-quinoa-ibs-recipe-41505r |
| rcp4216 | Minty Spicy Lemongrass Milk | NA | NA | [mint leaves (pudina), lemongrass (hare chai ki patti), chai ka masala, grated ginger (adrak), sugar, milk, turmeric powder (haldi)] | 10 mins | 15 mins | [Tea, Chai, Pregnancy, Home Remedies, Calcium Rich Indian Recipes, Healthy Indian Drinks and Juices, High Protein Indian recipes, Senior Citizen] | 2Makes 2 glasses | Indian | minty lemongrass milk recipe | lemongrass milk with mint | lemongrass milk for cold | lemongrass ginger turmeric milk | minty lemongrass milk is a soothing drink for your throat. Learn how to make lemongrass ginger turmeric milk. To make minty lemongrass milk, combine 2 cups of water, lemongrass stalks, mint leaves and sugar, mix well and boil. Simmer for 5 to 7 minutes till the aroma is released and the water is reduced to half. Add the ginger and chai masala, mix well and boil on a slow flame for 1 minute. Add the milk, bring to a boil and simmer on a slow flame for 4 to 5 minutes, while stirring occasionally. Add the turmeric powder, mix well and boil on a slow flame for 1 minute. Remove from the flame and strain using a strainer. Pour into 2 individual glasses and serve hot. A hot glass of lemongrass milk with mint can be very comforting indeed, especially when it is pepped up with aromatic spices. Here is a hot cuppa that will soothe your senses and rejuvenate you when a bad cold saps your energy. All the ingredients in this recipe are wisely chosen. While some prefer lemongrass tea without milk, some find a hot glass of lemongrass milk for cold more soothing and satiating. Lemongrass and mint leaves add vitamin C to this pleasing beverage, helping to relieve cold and cough by improving immunity levels. Turmeric powder added to this lemongrass ginger turmeric milk also works wonders by protecting your body from infections. It exhibits its antibacterial and antiseptic properties. Ginger has a unique sharp flavour and its bioactive compound ‘gingerol’ also has antimicrobial properties. We have strained the ginger in this lemongrass milk for cold, but if you like the mouthfeel and flavour you can avoid the straining and chew on it. Tips for minty lemongrass milk. 1. You can also finely chop the mint leaves and avoid straining and enjoy chewing them. 2. The sugar in the recipe has been used in minimal quantity and also mentioned as optional. It is best avoided, since it is a source of food for microorganisms. Enjoy minty lemongrass milk recipe | lemongrass milk with mint | lemongrass milk for cold | lemongrass ginger turmeric milk | with recipe and video below. | [minty spicy lemongrass milk, combine 2 cups of water, lemongrass stalks, mint leaves and sugar, mix well and boil., Simmer for 5 to 7 minutes till the aroma is released and the water is reduced to half., Add the ginger and chai masala, mix well and boil on a slow flame for 1 minute., Add the milk, bring to a boil and simmer on a slow flame for 4 to 5 minutes, while stirring occasionally., Add the turmeric powder, mix well and boil on a slow flame for 1 minute., Remove from the flame and strain using a strainer., Pour the minty spicy lemongrass milk into 2 individual glasses and serve hot.] | [Energy, 153 cal, Protein, 4.4 g, Carbohydrates, 14 g, Fiber, 0 g, Fat, 6.5 g, Cholesterol, 16 mg, Sodium, 19.2 mg] | minty-spicy-lemongrass-milk-4216r |
| rcp42914 | Mirchi Pakora, Spicy Mirchi Pakoda | Snacks | NA | [bhavnagri chillies, chaat masala, freshly ground black pepper (kalimirch), salt, besan (bengal gram flour), rice flour (chawal ka atta), chilli powder, turmeric powder (haldi), asafoetida (hing), chopped coriander (dhania), baking soda, salt, oil] | 2 mins | 20 mins | [Gujarati Farsans, Quick Evening Snacks, Indian Snacks for Entertaining, Jain Snacks, Evening Tea Snacks, Pakora Pakoda, Mother's Day] | 10Makes 10 pakoras | Gujarati | mirchi pakora recipe | Indian spicy mirchi pakoda | chilli pakora | mirchi bhajiya | with 28 amazing images. mirchi pakora recipe | Indian spicy mirchi pakoda | chilli pakora | mirchi bhajiya is a unique snack which has a wonderful texture and appetizing flavour, because each ingredient work so beautifully with each other. Learn how to make Indian spicy mirchi pakoda. Who doesn't enjoy biting into a crispy pakoda? Spicy bhavnagri mirchi stuffed with a chatpata flavoured spice mix, coated with besan batter and deep fried till golden brown is what describes Indian spicy mirchi pakoda. It's a must try for all spice lovers, especially in the monsoon season. You will enjoy the salty and spicy notes together in these chilli pakora. To get the perfect masala powder, we recommend you use measured quantity of of chaat masala, black pepper powder and salt. Also remember to remove and discard the seeds of the bhavnagri chillies, else the pakoda will turn out to be over spicy. These mirchi bhajiya are a snack by themselves, which needs no accompaniment, but a hot cuppa of masala chai is an incomparable combo. Surprise your guests with these mirchi pakora and you are sure to be applauded. Tips to make mirchi pakoda. 1. Instead of bhavnagri chillies, you can also use these small chillies, which are less spicy. 2. These bhavnagri chillies can also be stuffed with aloo mixture to make Mirchi vada. 3. Deep frying on a slow flame is very important to let the chillies cook. But ensure that the oil is hot enough. Enjoy mirchi pakora recipe | Indian spicy mirchi pakoda | chilli pakora | mirchi bhajiya | with step by step photos. | [To make mirchi pakora, wash and clean bhavnagri chillies and make a long slit in the centre., Carefully remove the seeds and discard them., Stuff each chilli with little masala powder and press it lightly. Keep aside., Heat the oil in a deep non-stick pan, dip each stuffed chilli into the besan batter till it coats the chilli well and deep fry in hot oil on a slow flame till they turn golden brown in colour from all the sides., Serve the mirchi pakora immediately.] | [Energy, 63 cal, Protein, 2.7 g, Carbohydrates, 8 g, Fiber, 2.8 g, Fat, 2.2 g, Cholesterol, 0 mg, Sodium, 7.5 mg] | mirchi-pakora-spicy-mirchi-pakoda-42914r |
| rcp33442 | Misal | BreakFast | Veg | [soaked safed vatana (dried white peas), baking soda, salt, oil, cumin seeds (jeera), mustard seeds ( rai / sarson), asafoetida (hing), curry leaves (kadi patta), chopped onions, ginger (adrak) paste, garlic (lehsun) paste, chopped tomatoes, turmeric powder (haldi), coriander (dhania) powder, cumin seeds (jeera) powder, chilli powder, kashmiri red chilli powder, garam masala, goda masala, chopped coriander (dhania), salt, mixed farsan, chopped onions, chopped coriander (dhania), laddi pavs, lemon wedges] | 10 mins | 33 mins | [Maharashtrian, Maharashtrian Breakfast, Breakfast, One Dish Vegetarian Meals, Raksha - Bandhan, Mother's Day, Indian Party] | 4Makes 4 plates | Maharashtrian | misal recipe | spicy Kolhapuri misal | how to make Maharashtrian misal | with 43 amazing images. misal recipe | spicy Kolhapuri misal | how to make Maharashtrian misal is a traditional recipe made very commonly in Maharashtrian households. Learn how to make spicy Kolhapuri misal. To make misal, combine the safed vatana, soda, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Keep the safed vatana and the water aside. Do not drain. Heat the oil in a deep non-stick pan, add the cumin seeds, mustard seeds, asafoetida and curry leaves and sauté on a medium flame for 30 seconds. Add the onions, ginger paste and garlic paste and sauté on a medium flame for 3 minutes. Add the tomatoes, turmeric powder, coriander powder, cumin seeds powder, chilli powder, kashmiri red chilli powder, garam masala, goda masala and 1 tbsp of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the cooked safed vatana with its water, salt, and 1 more cup of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Just before serving pour ¼ of the misal in a serving bowl, sprinkle 2 tbsp of mixed farsan, 2 tbsp of onions and 1 tbsp of coriander evenly over it. Repeat step 7 to make 3 more servings. Serve immediately with laddi pavs and lemon wedges. One of the best-ever favourite recipes served by Mumbai’s roadside eateries, misal can even be considered a trademark dish of the city’s food scene! It is nice and spicy, and delivers the perfect pick-me-up effect. We have used only safed vatana here, as done by most eateries in Mumbai, but if you wish you can use mixed sprouts too. The cooked vatana is combined with a tongue-tickling gravy of tomatoes, onions and spice powders like garam masala and goda masala, and a topping of assorted savouries to give it an exciting crunch to spicy Kolhapuri misal. Served with laddi pav, Maharashtrian misal can be enjoyed for breakfast, dinner or as a snack at any time of the day. You can also try other misal and usal recipes like Moong Dahi Misal, Farali Misal, Malvani Vatana Usal and Sprouted Vaal ki Usal. Tips for misal. 1. The vatana has to be soaked overnight. So plan for it in advance. 2. Garam masala and goda masala can be made at home to get an authentic flavour. 3. We have used a blend of Kashmiri chilli powder and chilli powder. Kashmiri chilli powder lends a nice red colour to the misal. But if you don’t have Kashmiri chilli powder, you can substitute it with chilli powder. 4. You can make the misal in advance, but assemble it just before serving. Enjoy misal recipe | spicy Kolhapuri misal | how to make Maharashtrian misal | with step by step photos. | [To make the misal, combine the safed vatana, soda, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles., Allow the steam to escape before opening the lid. Keep the safed vatana and the water aside. Do not drain., Heat the oil in a deep non-stick pan, add the cumin seeds, mustard seeds, asafoetida and curry leaves and sauté on a medium flame for 30 seconds., Add the onions, ginger paste and garlic paste and sauté on a medium flame for 3 minutes., Add the tomatoes, turmeric powder, coriander powder, cumin seeds powder, chilli powder, kashmiri red chilli powder, garam masala, goda masala and 1 tbsp of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the cooked safed vatana with its water, salt, and 1 more cup of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Just before serving pour ¼ of the misal in a serving bowl, sprinkle 2 tbsp of mixed farsan, 2 tbsp of onions and 1 tbsp of coriander evenly over it., Repeat step 7 to make 3 more servings., Serve the misal immediately with laddi pavs and lemon wedges.] | [Energy, 379 cal, Protein, 12.4 g, Carbohydrates, 38.7 g, Fiber, 5.4 g, Fat, 19.4 g, Cholesterol, 0 mg, Sodium, 28.8 mg] | misal-33442r |
| rcp37212 | Misal Pav Or How To Make Misal Pav | Snacks | NA | [oil, sliced onions, grated dry coconut (kopra), coriander (dhania) seeds, cumin seeds (jeera), cloves (laung / lavang), peppercorns (kalimirch), cinnamon (dalchini), whole dry kashmiri red chillies, garlic (lehsun) cloves, oil, cumin seeds (jeera), chopped onions, chopped tomatoes, turmeric powder (haldi), sprouted matki (moath beans), sprouted safed vatana (dried white peas), sprouted moong (whole green gram), sprouted chawli (cow pea / lobhia), chilli powder, chopped coriander (dhania), salt, mixed farsan, potatoes, chopped onions, chopped coriander (dhania), laddi pavs, lemon wedges] | 15 mins | 25 mins | [Maharashtrian, Maharashtrian Bhaji, Maharashtrian Dal, Varan / Amti / Kalvan, Maharashtrian Breakfast, Breakfast, Indian snacks with little planning, Indian Snacks for Entertaining] | 4Makes 4 servings (4serving ) | Maharashtrian | misal pav | maharashtrian misal pav | homemade misal pav | with 25 amazing photos. One of the most famous of Maharashtrian recipes, Misal is a scrumptious cocktail of savouries and sprouts! Wholesome and tasty sprouts are cooked with tangy tomatoes and pungent onions, not to forget the spice powders and the special coconut-onion based misal masala! All of this is further enhanced with chivda, potatoes and other appropriate ingredients to make a sumptuous accompaniment for laddi pav. The best part about Misal is that it suits breakfast, dinner and any other time you wish to have it. You can also try other interesting recipes to have with ladi pav like Vada Pav, Chat- Pata Pav, Cheesy Peri Peri Stuffed Pav, Masala Omelette Pav and many more. Enjoy how to make Misal Pav recipe with detailed step by step photos and video below. | [Heat the oil in a broad non-stick pan, add the onions and coconut and dry roast on a medium flame for 2 to 3 minutes., Add all the remaining ingredients and sauté on a medium flame for 3 to 4 minutes., Remove from the flame and allow it to cool completely., Once cooled, blend in a mixer to a smooth powder without using any water. Keep aside., Heat the oil in a pressure cooker and add the cumin seeds., When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the prepared misal masala and sauté on a medium flame for 1 more minute., Add the tomatoes, turmeric powder and a little water (approx. 1 tbsp), mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the matki, safed vatana, moong and chawli sprouts and mix well., Add 2 cups of hot water and salt, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Add the chilli powder, 1/2 cup of water and coriander, mix well and simmer for 3 to 4 minutes, while stirring occasionally., Just before serving pour 1/4 of the misal in a serving bowl, sprinkle 2 tbsp of mixed farsaan,2 tbsp of batata poha, 2 tbsp of onions and 1 tbsp of coriander over it., Repeat with the remaining ingredients to make 3 more servings of misal., Serve misal immediately with laddi pavs and lemon wedges.] | [Energy, 289 cal, Protein, 8.7 g, Carbohydrates, 24.5 g, Fiber, 4.2 g, Fat, 17.4 g, Cholesterol, 0 mg, Sodium, 14.8 mg] | misal-pav-or-how-to-make-misal-pav-37212r |
| rcp42994 | Mishti Doi Recipe | NA | NA | [milk, milk powder, sugar, hung curds (chakka dahi)] | 5 mins | 15 mins | [Bengali Sweets, Traditional Indian Mithai, No Bake Desserts, Dussehra recipes | Dussehra Sweets, Ganesh Chaturthi, Ekadashi Recipes, Ekadasi, Indian Party] | 6Makes 6 servings | Bengali | mishti doi recipe | traditional mishti doi | Bengali mishti dahi | with 25 amazing images. A Bengali dessert delicacy, Misti doi or sweet curd is a perfect sweet dish for parties and family gatherings. Learn how to make mishti doi recipe | traditional mishti doi | Bengali mishti dahi | When we translate this Bengali name in English, it would simply mean: Mishti – sweet and Doi - curd. Mishti Doi recipe is a traditional Bengali sweet yougurt which is made with milk, curd culture and jaggery or sugar. The sweetness is lent from lightly caramelized sugar and traditionally the curd is set in earthen pots or even baked in earthenware, which imparts an earthy and unique flavor to the flavored yogurt.The hung curd is sweetened with sugar or date jaggery and then chilled to achieve an irresistible creamy texture and delightful sweet taste. Tips to make mishti doi: 1. You can also cow milk to make mishti doi but full fat buffalo milk makes the mishti doi thick, creamy and luscious. 2. Do not open or touch the clay pot in between resting time otherwise the dahi will not set properly. 3. Instead of clay pot you can other vessel to set mishti doi. 4. Instead of sugar you can use jaggery to make mishti doi. 5. In summer mishti doi can set within 4-5 hours but in winters it takes about 7-8 hours to set, that’s the reason to rest it in a warm place like cupboard or oven. Enjoy mishti doi recipe | traditional mishti doi | Bengali mishti dahi | with detailed step by step photos. | [To make mishti doi, in a small bowl whisk the hung curd and keep aside., In a deep no-stick pan, add sugar and caramelize it, it will take approx. 5 minutes., Add ½ cup milk, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Now add the remaining milk and milk powder, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally., Switch off the flame and keep aside to cool slightly., Meanwhile apply little thick whisked curd along the sides of the earthen pot using a brush., Once slightly cooled, add the whisked curd and whisk well., Now transfer the mishti doi mixture into an earthen pot and cover it completely using an aluminum foil after which also cover with a cloth., Allow it to rest in a warm place for about 10 to 12 hours, then refrigerate for 1 hour., Serve the mishti doi chilled.] | [Energy, 190 cal, Protein, 5.9 g, Carbohydrates, 22.6 g, Fiber, 0 g, Fat, 8.3 g, Cholesterol, 17.3 mg, Sodium, 20.6 mg] | mishti-doi-recipe-42994r |
| rcp1537 | Mishti Doi, Baked Yoghurt | NA | NA | [thick curds (dahi), fresh cream, condensed milk] | 10 mins | 15 mins | [Bengali Sweets, Comfort Foods, Dussehra recipes | Dussehra Sweets, Ganesh Chaturthi, Oven, Comfort Food Mithai, Indian Desserts] | 4Makes 4 servings | Bengali | baked mishti doi recipe | Bengali sweet yoghurt | mishti doi with condensed milk | mishti doi in 2 hours is a radically different dessert, which will take your party by storm! Learn how to make mishti doi in 2 hours. To make mishti doi, you need only 3 ingredients – thick curds, fresh cream and condensed milk. Combine all the ingredients and whisk very well. Pour equal quantities of the mixture into 4 individual oven safe bowls. Take an aluminium tray, fill it with 1 cup of water and place the 4 moulds on it at equal intervals. Bake in a pre-heated oven at 200°C (400°F) for 10 minutes. Cool, refrigerate and serve. Mishti Doi is a Bengali style creamy dessert in which curd is complemented by the rich milky taste and pleasant sweetness of condensed milk. This turns into a beautiful dessert. The unique process of baking and then chilling intensifies the flavour and also the mouth-feel of this mishti doi with condensed milk. Tips for Bengali sweet yoghurt. 1. Use thick curd only so the dessert sets well. 2. Use readymade fresh cream only and not homemade cream. 3. Do not forget to add water in the aluminium tray put in the oven to bake. 4. Refrigerate it and serve to enjoy its true flavours. 5. Use oven-proof serving bowls only. Since it’s a set dessert you have to serve in the same bowl. Fresh Fruits Stuffed Rasmalai, Lebu Sandesh, Orange Chennar Payesh, Rasmadhuri , Rasmalai and Rose Sandesh are a few other Bengali sweets that are sure to complement your party's dessert platter. Enjoy baked mishti doi recipe | Bengali sweet yoghurt | mishti doi with condensed milk | mishti doi in 2 hours. | [Combine all the ingredients in a deep bowl and whisk well., Pour equal quantities of the mixture into 4 individual oven safe bowls., Take an aluminium tray, fill it with 1 cup of water and place the 4 moulds on it at equal intervals., Bake in a pre-heated oven at 200°c (400°f) for 10 minutes., Cool completely and refrigerate for 2 hours., Serve chilled.] | [Energy, 362 cal, Protein, 7.7 g, Carbohydrates, 36.1 g, Fiber, 0 g, Fat, 20.1 g, Cholesterol, 8 mg, Sodium, 98.7 mg] | mishti-doi-baked-yoghurt-1537r |
| rcp3888 | Missi Roti, Rajasthani Missi Roti | Lunch | NA | [whole wheat flour (gehun ka atta), besan (bengal gram flour), carom seeds (ajwain), cumin seeds (jeera), asafoetida (hing), salt, chopped green chillies, ghee, whole wheat flour (gehun ka atta), ghee] | 5 mins | 20 mins | [Rajasthani Roti / Puri / Paratha, Dinner, Indian Rotis, Indian Tawa, Indian Party, Tava, Lunch Roti] | 10Makes 10 rotis (10 roti ) | Rajasthani | Rajasthani missi roti recipe | Rajasthani paratha | masala besan roti | missi roti on tava dhaba style | with 17 amazing images. Rajasthani missi roti recipe | Rajasthani paratha | masala besan roti | missi roti on tava dhaba style is a simple everyday fare from the state of Rajasthan. Learn how to make missi roti on tava dhaba style. To make Rajasthani missi roti, combine all the ingredients in a deep bowl and knead into a stiff dough using enough water. Divide the dough into 10 equal portions. Roll out each portion into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each roti, using a little ghee, till they turn golden brown in colour from both the sides. Serve hot. Rajasthani paratha are eaten throughout the year except in the winters in Rajasthan when bajra rotis are preferred. Made with the right proportion of wheat flour and besan, they fuse together well to give a perfect texture. A dough made with carom seeds forms the base of this masala besan roti. Apart from adding flavour and aroma, it is also added for its digestive properties. Cooked with ghee it brings forth the taste of authentic Marwari cuisine. Serve these missi roti on tava dhaba style with a spicy vegetable or gatte ki kadhi or a tongue tickling launji to make a delicious meal. A variation to these rotis are methi ki missi roti which are made by adding methi leaves or coriander leaves to flavour the dough. Tips for Rajasthani missi roti. 1. We have rolled the rotis slightly thick, but if you wish you can roll them thin. 2. Since they are thick, cook them on a slow to medium flame, so they cook well from inside. Enjoy Rajasthani missi roti recipe | Rajasthani paratha | masala besan roti | missi roti on tava dhaba style | with step by step photos. | [To make missi roti, combine all the ingredients in a deep bowl and knead into a stiff dough using enough water., Divide the dough into 10 equal portions., Roll out each portion into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook each roti, using a little ghee, till they turn golden brown in colour from both the sides., Serve the missi roti hot.] | [Energy, 115 cal, Protein, 3.3 g, Carbohydrates, 14.3 g, Fiber, 2.8 g, Fat, 5.2 g, Cholesterol, 0 mg, Sodium, 8.6 mg] | missi-roti-rajasthani-missi-roti-3888r |
| rcp41578 | Mix Dal and Rice Dosa | Snacks | NA | [rice (chawal), toovar (arhar) dal, urad dal (split black lentils), chana dal (split bengal gram), moong (whole green gram), wheat (gehun), chilli powder, turmeric powder (haldi), chopped coriander (dhania), oil, sambhar] | 10 mins | 20 mins | [Different Types of Dosa, Breakfast Idlis / Dosas / Uttapam, Indian Snacks for Entertaining, Evening Tea Snacks, Tava, Snack Recipes for Kids, Innovative Snacks] | 10Makes 10 dosas | Indian | Really satiating and super tasty, this Mixed Dal and Rice Dosa is an amazing dish to have for breakfast as it will keep you full for a long time and also give you a good dose of nutrients, especially protein. The batter for this dosa is made by combining rice and whole wheat with four different types of dal. This gives the dosa a fabulous texture and a homely, traditional flavour too. With a dash of spices, this dosa tastes good just by itself, but add a cup of sambhar or chutney to the meal to make it tastier. You can also try other healthy dosas like Whole Wheat Dosa with Mixed Vegetables and Instant Whole Wheat Vegetable Dosa . | [Combine the rice, toovar dal, urad dal, chana dal, whole moong and whole wheat in a deep bowl and soak it in enough water for 2 hours. Drain well., Blend in a mixer along with 1½ cups of water till smooth., Transfer the mixture into a deep bowl, add the salt and mix well. Cover it with a lid and keep aside to ferment in a warm place for 12 hours., Once fermented, add the chilli powder, turmeric powder and coriander and mix well., Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth., Pour a large ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter circle., Smear ¼ tsp of oil over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp from both the sides., Fold over to make a semi-circle or a roll., Repeat with the remaining batter to make 9 more dosas., Serve immediately with sambhar.] | [Energy, 73 cal, Protein, 2.7 g, Carbohydrates, 12.3 g, Fiber, 1.4 g, Fat, 1.5 g, Cholesterol, 0 mg, Sodium, 4.2 mg] | mix-dal-and-rice-dosa-41578r |
| rcp41677 | Mix Vegetable Cheese Frankie | Snacks | Veg | [mashed potatoes, chopped capsicum, grated carrot, grated cabbage, cumin seeds (jeera) powder, coriander (dhania) powder, garlic (lehsun) paste, ginger (adrak) paste, turmeric powder (haldi), chilli powder, chopped coriander (dhania), salt, oil, plain flour (maida), baking powder, salt, oil, plain flour (maida), salt, water, schezuan sauce, sliced onions, grated processed cheese, chaat masala] | 20 mins | 18 mins | [Indian Wraps, One Dish Vegetarian Meals, One Meal Dinner, High Tea Party, Western Party, Kitty Party Snacks] | 6Makes 6 frankies | Indian | Here is a Frankie with a chatpata taste, comprised of multiple textures and flavours that just burst in your mouth with every bite you take! The Mix Vegetable Cheese Frankie combines the spicy crunch of capsicum with the juiciness of grated veggies like cabbage and carrot, all held together with everybody’s favourite vegetable – potato. The masaledar vegetable filling is rolled inside plain flour rotis along with tongue-tickling sauces and loads of cheese, to get a vibrant snack that will please everybody. Serve this snack as soon as you prepare it, before the filling makes the roti soggy. You can also try other snacks like the Potato and Corn Rolls or Stuffed Cabbage, Carrot and Cheese Rolls . | [Combine all the ingredients in a deep bowl and mix very well., Divide the dough into 6 equal portions., Roll each portion of the mixture into a 125 mm. ( 5”) cylindrical roll and flatten it between your palms., Heat 1 tbsp of oil in a non-stick tava (griddle), dip 3 patty into the prepared plain flour-water mixture and place them on the tava (griddle) and cook on a medium flame till it turns golden brown in colour from both the sides., Repeat step 4 to cook 3 more patty. Keep aside., Combine all the ingredients in a deep bowl along with ¾ cup of water, mix well using a whisk., Heat a non-stick tava (griddle), pour 1 ladleful of the batter and spread it in a circular motion to make a 200mm. ( 8”) diameter circle. Drizzle ½ tsp of oil and cook on a medium fame till it turns brown in colour from both the sides., Repeat step 2 to make 5 more rotis. Keep aside., Place a roti on a clean, dry surface, put 1 tsp of the schezuan sauce and spread it evenly., Place a mixed vegetable patty on one side of the roti., Put 2 tbsp of sliced onions evenly over it., Sprinkle 2 tbsp of cheese and ¼ tsp of chaat masala evenly over it., Roll it up tightly from one end to the other., Repeat steps 1 to 5 to make 5 more frankies., Serve immediately.] | [Energy, 253 cal, Protein, 8 g, Carbohydrates, 27.4 g, Fiber, 1.1 g, Fat, 12.3 g, Cholesterol, 0 mg, Vitamin A, 364.5 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 1 mg, Vitamin C, 20.6 mg, Folic Acid, 5.9 mcg, Calcium, 165.6 mg, Iron, 1.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 7.8 mg, Potassium, 96.8 mg, Zinc, 0.3 mg] | mix-vegetable-cheese-frankie-41677r |
| rcp22370 | Mixed Dal | NA | NA | [yellow moong dal (split yellow gram), masoor dal (split red lentil), urad dal (split black lentils), turmeric powder (haldi), salt, oil, cumin seeds (jeera), chopped onions, chopped green chillies, chopped ginger (adrak), chopped tomatoes, chopped coriander (dhania)] | 15 mins | 18 mins | [Popular Dals from all over India, Pressure Cooker, Non-stick Pan, Babies recipes, 6 to 18 months, Indian Cancer Patients, Acidity Dals & Kadhis, Cancer Dals] | 2Makes 2 servings | Indian | This recipe proves the fact that dal can be super tasty without being spicy. A mixture of three dals is perked up with tomatoes, onions and other ingredients, which give it a fabulous flavour. Since spicy meals trigger and aggravate Acidity , this Mixed Dal uses very little green chillies for spice. However, the chillies are not missed at all, because ingredients like ginger, coriander and cumin seeds impart more than enough flavour to delight the palate! | [Combine all the dals, turmeric powder, salt and 1 cup of water in a pressure cooker and pressure for 2 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat the oil in a deep non-stick pan and add the cumin seeds and sauté on a medium flame for 30 seconds., Add the onions, green chillies and ginger and sauté on a medium flame for 1 minute., Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the cooked dals, ½ cup of water, coriander and little salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally., Serve hot.] | [Energy, 132 cal, Protein, 7.1 g, Carbohydrates, 19.2 g, Fiber, 3.4 g, Fat, 2.9 g, Cholesterol, 0 mg, Sodium, 14.1 mg] | mixed-dal-22370r |
| rcp38837 | Mixed Dal and Vegetable Mash for Babies | NA | NA | [yellow moong dal (split yellow gram), masoor (split red lentil) dal, chopped carrot, chopped french beans] | 10 mins | 10 mins | [Pressure Cooker, Mixer] | 1Makes 0.75 cup | NA | mixed dal and vegetable mash recipe for babies | mixed dal and vegetable puree for babies | healthy mixed dal and vegetable mash for babies | how to make mixed dal and vegetable mash for babies at home | with 21 amazing images. Mixed Dal and Vegetable Mash for Babies is a wonderful supplementary food that helps meet your child’s increased energy and protein demands at the growing and active age of 7-8 months. Learn how to make mixed dal mash for babies at home in a step by step manner. To make mixed dal and vegetable mash for babies, combine the yellow moong dal and masoor dal along with chopped carrots, French beans and ½ cup of water in a pressure cooker, mix well and pressure cook for 3 whistles. Cool slightly and blend till smooth. Serve it lukewarm to your little one. This Mixed Dal and Vegetable Puree for Babies is also a comfortable and soothing food that your little one will find easy and tasty to consume. You can start with a single dal at a time; then improve the recipe to include multiple dals; and then vegetables too. If your pediatrician permits, you can season lightly with or pepper and make this Healthy Mixed Dal and Vegetable Mash for Babies more flavourful. But avoid the use of salt till 1 year of age. Babies love lukewarm food, so feed Mixed Dal and Vegetable Mash for Babies after slight cooling. You can check the temperature of the food by feeling it on your palm or wrist. Also try other mashed foods for babies after 7 to 8 months like Rice Mash for Babies and Banana Puree for Babies . Enjoy mixed dal and vegetable mash recipe for babies | mixed dal and vegetable puree for babies | healthy mixed dal and vegetable mash for babies | how to make mixed dal and vegetable mash for babies at home | with detailed step by step photos below. | [To make mixed dal and vegetable mash for babies, combine all the ingredients along with ¾ cup of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Cool slightly and blend in a mixer till smooth., Serve the mixed dal and vegetable mash lukewarm.] | [Energy, 117 cal, Protein, 7.4 g, Carbohydrates, 21.1 g, Fiber, 4.6 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 19.2 mg] | mixed-dal-and-vegetable-mash-for-babies-38837r |
| rcp42217 | Mixed Dal Chillas, Healthy Breakfast, Snack Recipe | Lunch | NA | [green moong dal (split green gram), yellow moong dal (split yellow gram), urad dal (split black lentils), green chilli paste, ginger (adrak) paste, turmeric powder (haldi), chilli powder, asafoetida (hing), chopped coriander (dhania), salt, oil] | 5 mins | 25 mins | [Low Cal Breakfast, Evening Tea Snacks, Quick 3 Ingredients, Snack Recipes for Kids, Babies recipes, 6 to 18 months, Low Carb Diet, Low Carb Indian Lunch] | 10Makes 10 chillas | Indian | mixed dal chilla recipe | healthy mix dal chilla | pulse chilla | pancake with lentil | with 27 amazing images. mixed dal chilla recipe are so tasty you will love to snack on them any time; at the same time they are so satiating that you can even have them for breakfast. Learn how to make healthy mix dal chilla. These thin, savoury pancake with lentil are made with a batter of mixed dals perked up with ginger, green chillies and other ingredients. It is both tasty and filling. At the same time, it is also easy to make. It requires only an hour of soaking and no fermentation, so you can make it any time you wish. To make mixed dal chilla, combine the green moong dal, yellow moong dal and urad dal in a deep bowl with enough hot water. Cover with a lid and keep aside for 1 hour. Drain well. Combine the soaked and drained dals along with ¾ cup of water in a mixer and blend till smooth. Transfer the mixture into a deep bowl, add all the other ingredients and mix well. Heat a non-stick tava (griddle). Pour a ladleful of the batter on it and spread it evenly to make a thin circle of 175 mm. (7") diameter. Cook, using ¼ tsp of oil, till it turns golden brown in colour from both the sides. Repeat steps 4 and 5 to make 9 more chillas. Serve immediately with green chutney. The use of mixed dals makes these mix dal chilla, rich in protein and vitamin B1. While protein is a key nutrient for maintaining cell health, vitamin B1 helps in energy metabolism and ensures a supply of energy to these cells of the body. With 53 calories per pulse chilla Indian snack are not only perfect for snack time, in fact they can also be a nourishing and wholesome light dinner when served with green chutney. You can also try other healthy chila recipes like Besan Chilla. Tips for mixed dal chilla. 1.Use hot water for soaking, as they tend to soften quickly. 2. The batter you make should be pouring consistency. The quantity of water used often depends on the quality of the dals. So at step 2 add water gradually. 3. Make sure you serve the chillas immediately after preparation as they tend to get chewy on cooling. Enjoy mixed dal chilla recipe | healthy mix dal chilla | pulse chilla | pancake with lentil | with step by step images. | [To make mixed dal chillas, combine the green moong dal, yellow moong dal and urad dal in a deep bowl with enough hot water. Cover with a lid and keep aside for 1 hour. Drain well., Combine the soaked and drained dals along with ¾ cup of water in a mixer and blend till smooth., Transfer the mixture into a deep bowl, add all the other ingredients and mix well., Heat a non-stick tava (griddle). Pour a ladleful of the batter on it and spread it evenly to make a thin circle of 175 mm. (7") diameter., Cook, using ¼ tsp of oil, till it turns golden brown in colour from both the sides., Repeat steps 4 and 5 to make 9 more mixed dal chillas., Serve the mixed dal chillas immediately with green chutney.] | [Energy, 53 cal, Protein, 3 g, Carbohydrates, 7.3 g, Fiber, 1.1 g, Fat, 1.4 g, Cholesterol, 0 mg, Sodium, 4 mg] | mixed-dal-chillas-healthy-breakfast-snack-recipe-42217r |
| rcp678 | Mixed Dal in A Microwave | NA | Veg | [green moong dal (split green gram), masoor dal (split red lentil), urad dal (split black lentils), salt, turmeric powder (haldi), butter, cumin seeds (jeera), chopped tomatoes, chopped onions, chopped green chillies, chopped ginger (adrak), chilli powder, chopped coriander (dhania)] | 15 mins | 20 mins | [Cuisine, Indian Veg Recipes, Hyderabadi Dishes, Hyderabadi, Collection of Gujarati Dals / Kadhis, Celebration Dals, Indian Party, Microwave] | 4Makes 4 servings | Gujarati | Dal is one of the main sources of proteins for vegetarians, and hence a part of the staple diet of most Indians. This wholesome, non-spicy recipe pools in the goodness of three varieties of dal—moong, masoor and urad. While that makes it special for the health-watcher, the highlight for the food-lover is the fact that it is tempered in butter and not in ghee. That imparts a special, virgin taste to the dish, making it truly irresistible. Feast on hot rice with mixed dal! | [Combine all the dals with 1½ cups of hot water in a microwave safe bowl, cover it with a lid and soak for 30 minutes., Add the salt and turmeric powder and mix well. Cover it with a microwave safe lid and microwave on high for 15 minutes. Keep aside., Put the butter in another microwave safe bowl and microwave on high for 30 seconds., Add the cumin seeds and microwave on high for 30 seconds., Add the tomatoes, onions, green chillies, ginger, chilli powder, coriander, cooked dals and little salt, mix well and microwave on high for 4 minutes, while stirring once after 2 minutes., Serve immediately.] | [Energy, 170 cal, Protein, 5.3 g, Carbohydrates, 14.7 g, Fiber, 2.7 g, Fat, 10 g, Cholesterol, 30 mg, Sodium, 110 mg] | mixed-dal-in-a-microwave-678r |
| rcp33675 | Mixed Fruit Chaat, Diabetic Friendly Recipe | Dinner | NA | [pomegranate (anar), papaya cubes, pear cubes, guava cubes, apple cubes, sweet lime (mosambi) segments, black salt (sanchal), chaat masala, cumin seeds (jeera) powder, chilli powder, chopped coriander (dhania), lemon juice, salt] | 20 mins | 0 mins | [Chaat, Healthy Indian Acidity recipes, Diabetic Salads, Diabetic Starters & Snacks, Recipes for beautiul hair, Healthy Fruit Snacks, Dinner Chaat] | 4Makes 4 servings | Indian | What is amazing about this tangy Fruit Chaat is that it is perfect for any occasion . In the winter, you will enjoy the perky flavours, while in the summer you will enjoy the juiciness of the fruits. In short, it brings together the best of both worlds. Chopped and chilled fruits are tossed with spice powders that are typically used in chaats , to give a juicy, crunchy, peppy flavoured treat that will refresh your taste buds. And what's more is that the fibre from the fruits aids to keep blood sugar levels in check too! | [Combine all the ingredients in a deep bowl and toss well., Serve immediately.] | [Energy, 56 cal, Protein, 0.9 g, Carbohydrates, 12.4 g, Fiber, 4.2 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 8.3 mg] | mixed-fruit-chaat-diabetic-friendly-recipe-33675r |
| rcp1114 | Mixed Fruit Sandesh | NA | NA | [crumbled paneer (cottage cheese), icing sugar, kewda essence, mixed fruits] | 10 mins | 3 mins | [Bengali Sweets, Chenna, Fruit Based Indian Desserts, Traditional Indian Mithai, Diwali, Raksha - Bandhan, Mother's Day] | 14Makes 14 fruit sandesh | Bengali | Ingenuity transforms readily available ingredients into an exotic creation that is beyond all comparison! Using paneer and icing sugar enables you to prepare this popular Bengali favourite within minutes, while kewda essence gives it a traditional and irresistible flavour and aroma. Sautéing part of the paneer dough and keeping the rest raw gives the sandesh a superb aroma and impeccable texture, while topping with fresh fruits makes the Mixed Fruit Sandesh a refreshing dessert which appeals to people of all age groups and in all seasons! | [Combine the paneer and sugar in a plate and knead very well., Add the kewda essence and mix well., Divide the mixture into 2 equal portions and cook slightly 1 portion in a broad non-stick pan on a high flame for 2 to 3 minutes, while stirring continuously., Combine the sautéed paneer with the remaining dough and knead again., Flatten this mixture on a plate and using a cookie cutter cut them onto 50 mm. (2”) diameter circles., Place them on a serving plate and decorate them with mixed fruits and serve immediately.] | [Energy, 82 cal, Protein, 3 g, Carbohydrates, 6.3 g, Fiber, 0.4 g, Fat, 5 g, Cholesterol, 0 mg, Sodium, 2.2 mg] | mixed-fruit-sandesh-1114r |
| rcp4985 | Mixed Fruit Sasav | NA | NA | [pineapple cubes, mango cubes, grapes, orange segments, jaggery (gur) (jaggery) , grated, grated coconut, whole dry kashmiri red chillies, mustard seeds ( rai / sarson), salt] | 20 mins | 5 mins | [South Indian Curries / Sabzis, Indian Party, Non-stick Pan] | 4Makes 4 servings | South Indian | Traditionally served chilled, you can make a warm version of this tangy dish too. The pineapple is cooked with jaggery and along with the other fruits is mixed with the mustard paste which is the key ingredient of this traditional recipe. | [Combine the jaggery, salt, pineapple cubes and 1 cup of water and cook till the pineapple pieces are soft., Drain and keep the pineapple pieces and liquid separately. Leave aside for some time to cool., Grind together the grated coconut, dry red chilli and rai to a coarse paste using the liquid kept aside at step 2., Gently mix together the cooked pineapple, mango, green grapes, orange and the coconut paste and refrigerate.] | [Energy, 131 cal, Protein, 0.8 g, Carbohydrates, 25.4 g, Fiber, 2.6 g, Fat, 2.8 g, Cholesterol, 0 mg, Vitamin A, 730.4 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.2 mg, Vitamin C, 25.8 mg, Folic Acid, 0.8 mcg, Calcium, 30.6 mg, Iron, 1.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 20.1 mg, Potassium, 53.3 mg, Zinc, 0.1 mg] | mixed-fruit-sasav-4985r |
| rcp33703 | Mixed Fruit Shrikhand, Healthy Diabetic Recipe | NA | NA | [chopped mixed fruits, hung low fat curds (chakka dahi), low fat milk, saffron (kesar) strands, sugar substitute, cardamom (elaichi) powder] | 10 mins | 0 mins | [Maharashtrian Upvas (Fasting), Traditional Indian Mithai, Gudi Padwa, Indian Party, Refrigerator, Quick Indian Sweets, Antioxidant Rich Indian] | 4Makes 4 servings | Maharashtrian | Shrikhand is no longer out of reach of diabetics! This delectable Mixed Fruit Shrikhand keeps the fat in check by using low-fat curds and replacing sugar with sugar substitute. Apart from bringing in ample nutrients, the fruits also increase the fibre count of this dessert. Try and avoid peeling the fruits like pears and apples as a lot of the fibre lies just beneath the skin. **Disclaimer: It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu. | [Combine the milk and saffron in a small bowl and mix well till the saffron dissolves. Keep aside., Combine the curds, saffron-milk mixture, sugar substitute and cardamom powder in a bowl and mix well using a whisk., Refrigerate for at least an hour., Just before serving, place ¼th of the mixed fruits into a serving glass or bowl and top with ¼th of the chilled shrikhand., Repeat step 4 to make 3 more servings., Serve immediately., 2 cups of low-fat curds, when tied in a muslin cloth and hung for 1½ hours, will yield 1 cup of hung low-fat curds.] | [Energy, 82 cal, Protein, 4.1 g, Carbohydrates, 15.9 g, Fiber, 1.9 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 63.5 mg] | mixed-fruit-shrikhand-healthy-diabetic-recipe-33703r |
| rcp2084 | Mixed Fruits Orange and Ginger Punch | NA | Veg | [orange crush, ginger (adrak) juice, chopped pear, chopped apples, pomegranate (anar), chopped mint leaves (phudina), salt, black salt (sanchal), soda, ice-cubes] | 10 mins | 0 mins | [Indian Mocktails, Cocktails, No Cooking Veg Indian, Cocktail Party] | 3Makes 3 glasses | Indian | Worthy of a celebration, the Mixed Fruits Orange and Ginger Punch is a grand glassful! It is a party -type drink that tickles your palate and delights your senses with its awesome taste and attractive looks. Chopped fruits give the punch visual appeal, flavour and multiple textures, while orange crush gives it a cheery tanginess and ginger juice gives it a dash of spice. Mint leaves and black salt give the drink a desi touch, and also help to highlight all the other flavours strongly. Serve this drink immediately after mixing with starters like Baby Corn Salt and Pepper , Broccoli and Potato Balls , Mini Chilli Cheese Naan , Corn Croquettes Mexican Bread Tartlets and Chinese Samosa . For more party drinks and starters recipes check out our Cocktail Party recipes. | [Combine all the ingredients in a deep bowl and mix well., Pour in 3 individual glasses and serve immediately.] | [Energy, 171 cal, Protein, 0.4 g, Carbohydrates, 42.8 g, Fiber, 1.3 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 527.1 mg] | mixed-fruits-orange-and-ginger-punch-2084r |
| rcp774 | Mixed Fruits Topped with Mango Sauce | NA | NA | [chopped mixed fruits, mango pulp, curds (dahi)] | 10 mins | 0 mins | [Fruit Based Indian Desserts, Desserts for Entertaining, Western Party] | 6Makes 6 servings | Indian | Who can resist the charm of the King of Fruits? A lusciously smooth and tasty sauce of mango pulp and curds adds to the allure of assorted fruits like apple, pear and kiwi in this fruity dessert. You can mix-and-match different fruits, but we suggest you use bananas as it helps to balance the flavours of other fruits with its natural sweetness... so even if any of the other fruits like kiwi or oranges are a bit sour, the bananas will make up for it. Serve the Mixed Fruits Topped with Mango Sauce immediately upon preparation as the curds might let out water if left for too long. | [Divide the mixed fruits and the mango sauce into 6 equal portions. Keep aside., Just before serving, place a portion of the fresh fruits on a serving plate and top it with a portion of the mango sauce evenly over it., Serve immediately.] | [Energy, 74 cal, Protein, 0.9 g, Carbohydrates, 15.9 g, Fiber, 2 g, Fat, 0.7 g, Cholesterol, 0.8 mg, Sodium, 20.8 mg] | mixed-fruits-topped-with-mango-sauce-774r |
| rcp866 | Mixed Fruits with Flaming Orange Sauce | NA | NA | [chopped mixed fruits, orange juice, sugar, lemon juice, rum, vanilla ice cream] | 6 mins | 3 mins | [French Desserts, Fruit Based Indian Desserts, Indian Ice Creams, Christmas, Father's Day, Valentines Day Indian recipes, Non-stick Pan] | 10Makes 10 servings | Indian | Flambé is a French technique of topping a dessert, generally fruit-based, with flaming liquor, to give an exotic flavour and aroma to the dish. Here, we have used rum for the flambé, which is poured over a zesty mix of fruits topped with orange sauce. The warm, burning rum gives the orange sauce a deeper flavour and sharper aroma. Mixed Fruits with Flaming Orange Sauce is a perfect dessert to serve on special occasions for a close gathering. If you have mastered the art of flambéing, you can do it at the tableside, else it can be prepared in the kitchen itself. | [Combine the corn flour and 1 tsp of water in a small bowl, mix well and keep aside., Combine the orange juice, sugar and lemon juice in a broad non-stick pan, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the mixed fruits and corn flour-water mixture, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside., Pour the rum into a large spoon and warm it on a direct flame for a few seconds. Set alight and pour it over the mix fruit-orange sauce., Just before serving, put 2 scoops of vanilla ice cream on a serving plate and pour the prepared mix fruit-orange sauce evenly over it., Serve immediately.] | [Not Given] | mixed-fruits-with-flaming-orange-sauce-866r |
| rcp619 | Mixed Kathol ( Gujarati Recipe) | NA | Veg | [kala chana (brown chick peas), moong (whole green gram), chawli (cow pea / lobhia), matki (moath beans), hara vatana (dried green peas), oil, mustard seeds ( rai / sarson), cumin seeds (jeera), asafoetida (hing), round red chillies (boriya mirch), ginger-green chilli paste, tamarind (imli) pulp, jaggery (gur), chilli powder, turmeric powder (haldi), besan (bengal gram flour) water, salt, rotlis, rice] | 10 mins | 22 mins | [Gujarati Kathols, Sabzis with Gravies, Traditional Indian Sabzis, Pressure Cooker Vegetables, Raksha - Bandhan, Indian Party, Pressure Cooker] | 4Makes 4 servings | Gujarati | mixed kathol sabzi recipe | Gujarati mixed pulses sabji | healthy mix kathol shaak | with 40 images. mixed kathol sabzi is a popular Gujarati way to have pulses, kathols. Learn how to make Gujarati mixed pulses sabji. mixed kathol sabzi features a wonderful combo of pulses ( kala chana, moong, chawli, matki, hara vatana) cooked and presented the Gujarati way. mixed kathol sabzi is part of the ‘jaman’ served during the festive seasons, but it is also made regularly in Gujarati households throughout the year. To make mixed kathol sabzi we have soaked overnight the kathols and then pressure cooked them. Then I cooked them in oil along with Indian spices, tamarind pulp, jaggery and a besan mixture. Finally everything is simmered for 5 to 7 minutes to make the perfect Gujarati mixed pulses sabji. Kala chana used in healthy mixed kathol sabzi is a healthy addition to your diet. Being high in protein and fibre. Mung is rich in Folate (Vitamin B9 or Folic Acid) helps your body to produce and maintain new cells, especially red blood cells. mixed kathol sabzi is rich in Folic Acid, Vitamin B1, Phosphorus, Magnesium, Protein. Serve Gujarati mixed pulses sabji with bajra roti, jowar roti or roti. Enjoy mixed kathol sabzi recipe | Gujarati mixed pulses sabji | healthy mix kathol shaak | with step by step photos. | [To make mixed kathol sabzi, wash all the pulses (kathols) and soak them in enough water overnight., Drain, add 2 cups of water and pressure cook for 3 whistles or till all the pulses are cooked. Keep aside., Allow the steam to escape before opening the lid., Heat the oil in a non-stick kadhai and add the mustard seeds, cumin seeds and asafoetida., When the seeds crackle, add the red chillies and ginger-green chilli paste. Sauté on a medium flame for a few seconds., Add the cooked pulses along with the water, tamarind pulp, jaggery, chilli powder, turmeric powder, besan mixture and salt, mix well and simmer on a medium flame for 5 to 7 minutes, while stirring once in between., Serve the mixed kathol sabzi hot with rotlis and rice.] | [Energy, 285 cal, Protein, 14.3 g, Carbohydrates, 38.3 g, Fiber, 6.6 g, Fat, 8.3 g, Cholesterol, 0 mg, Sodium, 27.3 mg] | mixed-kathol--gujarati-recipe-619r |
| rcp41721 | Mixed Melon and Basil Drink | NA | NA | [chopped muskmelon (kharbooja), chopped watermelon (tarbuj), chopped basil, lemonade] | 15 mins | 0 mins | [Indian Drinks / Sharbats, Cocktails, Cocktail Party, Mixer] | 5Makes 5 glasses | Indian | Unable to decide which of your favourite melons to enjoy today? Why not bring them both together into a refreshing glassful? The Mixed Melon and Basil Drink is a thoroughly rejuvenating drink that combines the soothing taste of melons with the sharp herby aroma and taste of basil and the tanginess of lemon juice. Since you need to serve the drink immediately after blending, keep all the ingredients chilled so that the drink will also be cool. Try other melon recipes like the Melon Smoothie or Melon Refresher . | [Combine all the ingredients in a mixer and blend till smooth., Pour equal quantities of the drink into 5 individual glasses., Serve immediately] | [Not Given] | mixed-melon-and-basil-drink-41721r |
| rcp41681 | Mixed Nut and Berries Granola | Lunch | NA | [quick cooking rolled oats, chopped mixed nuts, cinnamon (dalchini) powder, salt, coconut oil, honey, vanilla essence, chopped mixed dried berries] | 20 mins | 0 mins | [Indian Tiffin Box, Lunch box, Dabba, Oven, Healthy Foods for Kids, Kids Tiffin Box, Sweet Recipes for Kids, Kids After School, Picnic Easy] | 4Makes 4 cups | Indian | Granola bars are very handy snacks, which can help to fight sudden hunger pangs at work or when you are on the move. There are also innumerable possible variants of granola bars, so you will never get bored of them. This yummy version, for example, combines sweet and tangy berries with crunchy nuts and oats to make a scrumptious bar that will be enjoyed by young and old alike. A generous amount of honey is used to sweeten this delicious treat, which will also satisfy your sweet tooth in a healthy way. Cinnamon and vanilla give this Mixed Nuts and Berries Granola an aesthetic aroma and flavour, while a pinch of sea salt helps to balance and highlight the sweetness and tanginess of the other ingredients. This granola can be kept in an airtight container at room temperature for 2-3 weeks while you can even extend its shelf life to over a month if you store it in a freezer bag in the freezer. Have a go at other oats based recipes like Date Oats and Mixed Berries Granola Bars or Oats and Mixed Nuts Ladoo . | [Combine the oats, mixed nuts, cinnamon powder and sea salt in a deep bowl and mix well., Add the coconut oil, honey and vanilla essence and mix well., Transfer this mixture in an aluminum tray and spread it evenly., Bake in a pre-heated oven at 180°c (360°f) for 20 minutes., Let the granola cool completely and crumble it into fine granules., Add the dried berries and mix well., Store it in air-tight container and use as required.] | [Energy, 488 cal, Protein, 10.2 g, Carbohydrates, 57.7 g, Fiber, 2 g, Fat, 25.7 g, Cholesterol, 0 mg, Vitamin A, 124.6 mcg, Vitamin B1, 0.5 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.9 mg, Vitamin C, 0.4 mg, Folic Acid, 13.7 mcg, Calcium, 70.7 mg, Iron, 2.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1.9 mg, Potassium, 193.8 mg, Zinc, 4.5 mg] | mixed-nut-and-berries-granola-41681r |
| rcp39713 | Mixed Nut Chikki Chocolate | NA | NA | [roughly chopped dark chocolate, crushed mixed nut chikki] | 5 mins | 1 mins | [Dry Fruit Flavours, Chocolate Dessert, Chocolates Desserts, Microwave, Microwave, Quick Desserts, Sweet Recipes for Kids] | 16Makes 16 chocolates | NA | If you like the crunchy feel of caramel, you will enjoy this nutty delight even more! A quick combination of chocolate and crushed mixed nut chikkis, allowed to set in chocolate moulds, results in a Mixed Nut Chikki Chocolate that will make you yearn for a second helping. The best part is that melting the chocolate in the microwave is so quick and hassle-free that it takes just minutes to make this delicious treat. | [Put the chocolate in a microwave safe bowl and microwave on high for 1 minute., Remove from the microwave and stir continuously. Add the chikki and mix well., Pour into chocolate moulds and keep refrigerated for at least1 hour., Serve or store in an air-tight container., The chikki used in this recipe is best crushed using a mortar-pestle (khalbhatta) rather than a mixer. In a mixer, it may not get uniformly crushed, or it might get finely powdered, neither of which will work well for this recipe. Finely powdered chikki will not provide the required texture.] | [Energy, 95 cal, Protein, 1.9 g, Carbohydrates, 7.4 g, Fiber, 0 g, Fat, 8.6 g, Cholesterol, 0 mg, Sodium, 0.5 mg] | mixed-nut-chikki-chocolate-39713r |
| rcp40758 | Mixed Nuts Chocolate | NA | NA | [dark chocolate, chopped mixed nuts] | 5 mins | 1 mins | [Chocolate Dessert, Chocolates Desserts, Microwave, Christmas, Children's Day, Microwave, Quick Indian Sweets] | 11Makes 11 chocolates | Indian | The perfect mix of elegance and excitement, this Mixed Nuts Chocolate is a luscious dark chocolate with the irresistible crunch of nuts like almonds, pistachios and walnuts. The procedure is quite simple and you will thoroughly enjoy the outcome. Just make sure you store the Mixed Nuts Chocolate in the refrigerator because it tends to melt at room temperature. | [Put the chocolate in a microwave safe bowl and microwave on high for 1 minute and mix well till no lumps remain., Add the mixed nuts, mix well and pour a spoonful of the mixture equally in each chocolate mould, tap it lightly and refrigerate for 30 minutes or till firm., Unmould the chocolates and serve or store in an air-tight container in a refrigerator. Use as required.] | [Energy, 49 cal, Protein, 1.2 g, Carbohydrates, 2.5 g, Fiber, 0 g, Fat, 4.9 g, Cholesterol, 0 mg, Sodium, 0.2 mg] | mixed-nuts-chocolate-40758r |
| rcp1394 | Mixed Pulses with Vegetables | Dinner | NA | [moong (whole green gram), kala chana (brown chick peas), masoor (whole red lentil), sliced onions, blanched cauliflower florets, blanched baby onions, chopped tomatoes, oil, lemon juice, salt, garlic (lehsun) cloves, whole dry kashmiri red chillies, coriander (dhania) seeds, cumin seeds (jeera), ginger (adrak), chopped coriander (dhania)] | 20 mins | 19 mins | [Subzis with Beans or Sprouts, Raksha - Bandhan, Indian Party, Non-stick Pan, Vitamin C Rich Indian recipes, Healthy Indian Dinner, Antioxidant Rich Indian] | 4Makes 4 servings | Indian | mixed pulses with vegetables recipe | masala mixed vegetable with pulses | healthy mix kathol sabzi | spicy mix beans vegetable is a daily fare Indian sabzi though it may seem to be exotic. Learn how to make healthy mix kathol sabzi. A very unique preparation of spicy mix beans vegetable, this recipe combines moong, masoor and kala chana, with a radically different choice of vegetables, namely cauliflower, baby onions and tomatoes. A pungent masala paste imparts a lingering flavour to this subzi, while a simple garnish of coriander gives it a perky touch. To make mixed pulses with vegetables, soak the moong, kala chana and masoor in a deep bowl using enough water for 6 to 8 hours and drain well. Transfer the moong, kala chana and masoor to deep non-stick pan, add 1½ cups of water, mix well and cook on a medium flame for 10 minutes or till they are cooked completely. Drain well and keep aside. Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the prepared paste, mix well and cook on a slow flame for 2 to 3 minutes, while stirring continuously. Add the cauliflower, baby onions, tomatoes, lemon juice and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Serve hot garnished with coriander. You need to plan for this masala mixed vegetable with pulses in advance as it has 6 to 8 hours of soaking time. This protein rich sabzi lends 4.7 g protein per serving. If you wish you can sprout the pulses to enhance its protein count further. This healthy mix kathol sabzi also has a good amount of fibre needed for a healthy digestive system as well as good amounts of iron and folic acid which are needed to keep anemia at bay. Serve it piping hot with chapati. This mixed pulses with vegetables can be added to a healthy heart menu, a diabetic diet and a weight loss diet by reducing the oil for tempering to 2 tsp. The veggies used are all antioxidant rich, which includes allicin rich garlic to lycopene rich tomatoes and Vitamin C rich cauliflower. Tips for mixed pulses with vegetables. 1. Use Kashmiri red chillies for the paste so the sabzi gets a nice red colour. 2. Ensure that the baby onions and cauliflower maintain their crunch while blanching. 3. The water remaining after blanching is rich in water soluble vitamins and can be used as a stock for making soups. Enjoy mixed pulses with vegetables recipe | masala mixed vegetable with pulses | healthy mix kathol sabzi | with recipe below. | [To make mixed pulses with vegetables, soak the moong, kala chana and masoor in a deep bowl using enough water for 6 to 8 hours and drain well., Transfer the moong, kala chana and masoor to deep non-stick pan, add 1½ cups of water, mix well and cook on a medium flame for 10 minutes or till they are cooked completely. Drain well and keep aside., Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes., Add the prepared paste, mix well and cook on a slow flame for 2 to 3 minutes, while stirring continuously., Add the cauliflower, baby onions, tomatoes, lemon juice and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Serve the mixed pulses with vegetables hot garnished with coriander.] | [Energy, 106 cal, Protein, 4.7 g, Carbohydrates, 12.4 g, Fiber, 3.6 g, Fat, 4.2 g, Cholesterol, 0 mg, Sodium, 25.6 mg] | mixed-pulses-with-vegetables-1394r |
| rcp749 | Mixed Sprout Vegetable | Dinner | NA | [mixed sprouts, cauliflower florets, oil, sliced onions, chopped tomatoes, salt, chopped garlic (lehsun), dry red chillies (pandi), coriander (dhania) seeds, cumin seeds (jeera), chopped ginger (adrak), chopped coriander (dhania)] | 15 mins | 26 mins | [Subzis with Beans or Sprouts, Pressure Cooker, Non-stick Pan, Lunch Sabzi, Dinner Sabzi] | 3Makes 3 servings | NA | Looking for a vegetable preparation that is sumptuous yet easy to make? Look no further. The Mixed Sprout Vegetable is a stew-like preparation of cauliflower and sprouts cooked with crunchy onions, tangy tomatoes and a spicy paste of garlic, red chillies and other ingredients. It is super tasty and sure to go well with any main course. And the best part is that it is made with common, everyday ingredients, so you don’t have to go on a wild goose hunt. It’s also a great way to include sprouts in your meal. You can also try other sprout-based dishes like the Mixed Sprouts Rice and the Mixed Sprouts Pancakes . | [Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 to 3 minutes., Add the prepared paste, mix well and cook on a medium flame for 3 minutes, while stirring continuously., Add the tomatoes, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the mixed sprouts, cauliflower,2 cups of water, mix well cover it with a lid and cook on a medium flame for 15 to 17 minutes, while stirring occasionally., Serve hot garnished with coriander.] | [Energy, 59 cal, Protein, 0.7 g, Carbohydrates, 2.5 g, Fiber, 1 g, Fat, 5.1 g, Cholesterol, 0 mg, Vitamin A, 140 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.3 mg, Vitamin C, 15 mg, Folic Acid, 8.4 mcg, Calcium, 21.2 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 10.3 mg, Potassium, 67.7 mg, Zinc, 0.1 mg] | mixed-sprout-vegetable-749r |
| rcp40439 | Mixed Sprouts and Bajra Roti | BreakFast | NA | [boiled and mashed mixed sprouts, bajra (black millet) flour, chopped coriander (dhania), chilli powder, turmeric powder (haldi), garlic (lehsun) paste, salt, bajra (black millet) flour, oil] | 15 mins | 15 mins | [Gujarati Roti, Thepla recipe collection, Gujarati One Dish Meal, Breakfast Theplas, Parathas, Indian Tawa, Tava, Babies, Toddler and Kids Iron Rich Foods, High Blood Pressure] | 6Makes 6 rotis (6 roti ) | Gujarati | mixed sprouts and bajra roti recipe | bajra sprouts roti | easy sprouts roti | sprouts roti for weight loss | with 17 amazing images. mixed sprouts and bajra roti recipe is a daily fare which can be served with any sabzi of your choice. Learn how to make sprouts roti for weight loss. To make mixed sprouts and bajra roti, combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water. Divide the dough into 6 equal portions. Roll out a portion of the dough into a 125 mm. (5") diameter circle using a little bajra flour for rolling. Heat a non-stick tava (griddle) and cook the roti, on a medium flame, using ¼ tsp of oil, till golden brown spots appear on both the sides. Repeat steps 3 and 4 to make 5 more rotis. Serve immediately. Anaemia not only makes you look pale, but also makes you tired and irritable. Fortunately, it is easy to fight anemia if you know the right iron-rich foods to have. With the right ingredients, you can include this essential nutrient in almost all your meals. Here, for example, is a bajra sprouts roti, which you can have for Punjabi Breakfast, lunch or dinner. Both bajra and sprouts are nutrient-dense ingredients, which build your iron stores and help fight anaemia. Sprouts are called ‘living food’ and are packed with a wealth of nutrients. They are not only protein rich which boosts metabolism and aid in weight loss, but the process of sprouting increases their nutrient content by manifold. Further they are easy to digest also. Read more benefits of sprouts. These nourishing beans with bajra make a perfect sprouts roti for weight loss which lends 84 calories and 2.5 g of fibre. This easy gluten free sprouts roti makes a good pair with a bowl of curd. Phosphorus, magnesium, vitamin B1 and zinc are some other nutrients in which this roti is rich in. Step out of the stereotype that only aloo roti is tastier and try this nourishing version at least once in a week. From healthy individuals to heart patients and even diabetics can include this bajra sprouts roti as a part of their daily meals. And why not kids? It’s a wise and healthy choice for the entire family. Benefit from the goodness of each ingredient used to make these wholesome rotis. Tips for mixed sprouts and bajra roti. 1. The mixed sprouts used in this recipe should be mashed very well, else rolling these rotis becomes difficult. 2. Mixed sprouts can be replaced with any sprouts that you have handy. 3. Remember to serve it immediately, to enjoy its true texture and flavour. Enjoy mixed sprouts and bajra roti recipe | bajra sprouts roti | easy sprouts roti | sprouts roti for weight loss | with step by step photos. | [To make mixed sprouts and bajra roti, combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water., Divide the dough into 6 equal portions., Roll out a portion of the dough into a 125 mm. (5") diameter circle using a little bajra flour for rolling., Heat a non-stick tava (griddle) and cook the roti, on a medium flame, using ¼ tsp of oil, till golden brown spots appear on both the sides., Repeat steps 3 and 4 to make 5 more rotis., Serve the mixed sprouts and bajra roti immediately., The mixed sprouts used in this recipe should be mashed very well, else rolling these rotis becomes difficult.] | [Energy, 84 cal, Protein, 2.8 g, Carbohydrates, 13.2 g, Fiber, 2.5 g, Fat, 2.2 g, Cholesterol, 0 mg, Sodium, 3.1 mg] | mixed-sprouts-and-bajra-roti-40439r |
| rcp39379 | Mixed Sprouts and Barley Soup | NA | Veg | [boiled mixed sprouts, barley (jau), oil, chopped onions, red chilli paste, chopped carrot, chopped cabbage, salt, basic vegetable stock, cornflour, water] | 20 mins | 10 mins | [Chunky Indian Soups, Boiled Indian recipes, Non-stick Pan, Quick Vegetarian Soups, Healthy Veg Soups, Hyperthyroidism Diet, Pregnancy Vitamin A Rich] | 4Makes 4 servings | Indian | Mixed Sprouts and Barley Soup is a combination of two different types of proteins – mixed sprouts and barley – makes a complete protein-rich soup. Fondly known as the body’s building block, protein helps maintain body tissue, doing both development and repair. With lots of crunchy vegetables and nutritious vegetable stock to boot, this soup is both toothsome and flavourful. | [Combine the cornflour and water in a deep bowl and mix well., Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the red chilli paste, carrots and cabbage and sauté on a medium flame for 2 to 3 minutes., Add the mixed sprouts, barley and salt and sauté on a medium flame for another 1 to 2 minutes., Add the basic vegetable stock, mix well and bring to a boil, while stirring occasionally., Add the cornflour-water mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve hot., Soak 10 whole dry kashmiri red chillies in warm water for 30 minutes and blend in a mixer to a smooth paste. Use as required.] | [Energy, 131 cal, Protein, 4.8 g, Carbohydrates, 21 g, Fiber, 4.5 g, Fat, 3.1 g, Cholesterol, 0 mg, Sodium, 25.7 mg] | mixed-sprouts-and-barley-soup-39379r |
| rcp32764 | Mixed Sprouts and Chana Dal Tikki, Sprouted Beans Cutlet | Snacks | NA | [mixed sprouts, chana dal (split bengal gram), masoor (split red lentil) dal, chopped onions, chopped coriander (dhania), crumbled paneer (cottage cheese), green chilli paste, salt, oil, green chutney] | 10 mins | 20 mins | [Low Calorie Indian Snacks, Indian Party, Babies, Toddler and Kids Iron Rich Foods, High Fiber, Sprouts, Pregnancy First Trimester, Iron Rich Indian Starters & Snacks] | 12Makes 12 tikkis | Indian | mixed sprouts and chana dal tikki recipe | chana dal tikki | Indian sprouted beans cutlet | healthy protein rich sprouts tikki | with 37 amazing images. mixed sprouts and chana dal tikki recipe | chana dal tikki | Indian sprouted beans cutlet | healthy protein rich sprouts tikki is a healthy snack to munch in between meals. Learn how to make chana dal tikki. To make mixed sprouts and chana dal tikki, clean, wash and soak the chana dal and masoor dal in enough water in a bowl for 3 hours. Drain well. Combine the soaked dals, mixed sprouts and 2 cups of water in a deep non-stick pan and cook on a medium flame for 8 to 10 minutes or till they are half-cooked, while stirring occasionally. Strain the dal and sprouts mixture and refresh using cold water. Allow it to cool slightly and blend in a mixer to a coarse mixture, without using water. Transfer the mixture into a deep bowl, add the onions, coriander, paneer, green chilli paste, salt and 2 tbsp of water and mix well. Divide the mixture into 12 equal portions and roll each portion into a 50 mm. (2”) diameter flat round tikki. Heat and grease a non-stick tava (griddle) using ½ tsp of oil. Cook each tikki on a non-stick tava (griddle) using 1/8 tsp of oil, till they are evenly cooked from both the sides. Serve hot with green chutney. Snacks tops the chart for each one of us. And if it is a healthy snack which is flavourful, you are sure to turn to it often. This chana dal tikki is a classic example to prove it! However this recipe calls for a bit of planning as the dals have to be soaked and beans have to be sprouted. When you have less time on hand, you can buy readymade sprouts though. These dals and sprouts are a wealth of protein and fibre, which will help you satiate for a long time. Further being devoid of deep frying, these Indian sprouted beans cutlet can be enjoyed by all health conscious individuals including diabetics, heart patients and weight-watchers. The onions and coriander also lend a touch of antioxidants to these healthy protein rich sprouts tikki. Tips for mixed sprouts and chana dal tikki. 1. Serve chana dal tikki with green chutney. See how to make green chutney. 2. Serve Indian sprouted beans cutlet with lahsun ki chutney. See how to make lahsun ki chutney. 3. We are cooking the dals and mixed sprouts on an open flame as it will give you a crunchy taste and it will help in binding the tikkis. If you pressure cook the dal and sprouts they will make the tikkis soggy. 4. Straining the water is important so that no moisture is retained in the dal and mixed sprouts. Enjoy mixed sprouts and chana dal tikki recipe | chana dal tikki | Indian sprouted beans cutlet | healthy protein rich sprouts tikki | with step by step photos. | [To make mixed sprouts and chana dal tikki, clean, wash and soak the chana dal and masoor dal in enough water in a bowl for 3 hours. Drain well., Combine the soaked dals, mixed sprouts and 2 cups of water in a deep non-stick pan and cook on a medium flame for 8 to 10 minutes or till they are half-cooked, while stirring occasionally., Strain the dal and sprouts mixture and refresh using cold water., Allow it to cool slightly and blend in a mixer to a coarse mixture, without using water., Transfer the mixture into a deep bowl, add the onions, coriander, paneer, green chilli paste, salt and 2 tbsp of water and mix well., Divide the mixture into 12 equal portions and roll each portion into a 50 mm. (2”) diameter flat round tikki., Heat and grease a non-stick tava (griddle) using ½ tsp of oil., Cook each tikki on a non-stick tava (griddle) using 1/8 tsp of oil, till they are evenly cooked from both the sides., Serve the mixed sprouts and chana dal tikki hot with green chutney.] | [Energy, 81 cal, Protein, 4.1 g, Carbohydrates, 9.8 g, Fiber, 2.2 g, Fat, 2.9 g, Cholesterol, 0 mg, Sodium, 7.8 mg] | mixed-sprouts-and-chana-dal-tikki-sprouted-beans-cutlet-32764r |
| rcp1650 | Mixed Sprouts and Green Pea Chaat | Snacks | NA | [boiled kabuli chana (white chick peas), parboiled safed vatana (dried white peas), par-boiled moong sprouts, boiled green peas, boiled and chopped potatoes, chopped onions, chopped tomatoes, chopped raw mango, sweet chutney, green chutney, chilli garlic chutney, sev, coarsely crushed papdis, chopped coriander (dhania), lemon juice, salt, sev, coarsely crushed papdis, chopped coriander (dhania)] | 10 mins | 0 mins | [Course, Chaat, Evening Tea Snacks, Holi recipes, Quick Snacks / Quick Starters, Kids After School, Protein rich food for kids] | 4Makes 4 servings | NA | Here is something that tastes just as good as bhel puri but with an even more exciting combination of ingredients, which includes sprouts, boiled legumes and green peas, along with tangy tomatoes and raw mango, crunchy veggies, and chatpata chutneys. Crispy papdis and sev atop these guarantee 100 per cent excitement from the Mixed Sprouts and Green Pea Chaat! | [Combine all the ingredients in a deep bowl and toss well., Serve immediately garnished with sev, papdis and coriander.] | [Energy, 421 cal, Protein, 24.7 g, Carbohydrates, 74.6 g, Fiber, 20.5 g, Fat, 2.8 g, Cholesterol, 0 mg, Sodium, 35.3 mg] | mixed-sprouts-and-green-pea-chaat-1650r |
| rcp41199 | Mixed Sprouts and Mint Soup | NA | NA | [mixed sprouts, chopped mint leaves (phudina), chopped tomatoes, chopped onions, chopped garlic (lehsun), salt, lemon juice] | 15 mins | 18 mins | [Comfort Foods, Pressure Cooker, Mixer, Quick Pressure Cooker, Sprouts, Pregnancy Recipes to overcome heartburn, Indian Acidity Soups] | 6Makes 6 servings | Indian | mixed sprouts and mint soup recipe | sprouted bean soup | vegetable sprouts soup for weight loss | sprouted bean and mint soup for acidity | with 14 amazing images. mixed sprouts and mint soup recipe | sprouted bean soup | vegetable sprouts soup for weight loss | sprouted bean and mint soup for acidity is a quick fix appetizer which is sure to refresh you. Learn how to make sprouted bean soup. To make mixed sprouts and mint soup, combine the mixed sprouts, tomatoes, onions, garlic and 1½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Cool and blend in a mixer till smooth using 2½ cups of water. Transfer the mixture into a deep non-stick pan and add the salt and pepper. Mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Switch off the flame, add the mint leaves and lemon juice and mix well. Serve hot. Eating small and frequent meals is a handy technique to keep acidity at bay. But then, you are always left wondering what to have in between the regular meals. This sprouted bean and mint soup for acidity is an excellent choice. It is a nutritious soupy snack that can be enjoyed between meals, but it may also be served as an appetizer. It also does wonders to curb your acidity as sprouts are alkaline by nature. Mint adds a refreshing touch and is also known to subdue the stomach acids. Not too spicy, sprouted bean soup is just perfect for your stomach condition. However, avoid it if you are already experiencing flatulence. Vegetable sprouts soup is perfect for weight loss too. With the wealth of protein and fibre at just 69 calories, it is great to satiate you for long hours. heart patients and diabetics too can benefit from the fibre content of this soup. The fibre in it is beneficial to control blood sugar and blood cholesterol levels. Further onions and garlic add quercetin and allicin which help to reduce inflammation and protect the heart further. Tips for mixed sprouts and mint soup. 1. The soaking time and sprouting time of each pulse will be different. So you will have to soak and sprout them separately. Learn about sprouting methods of different pulses. 2. If you wish, you can use only moong sprouts. 3. This is a thick soup. So if you are serving later, adjust the consistency with some water and reheat it before serving. You can also try our other delicious and healthy stomach friendly soups like Nourishing Lettuce Soup and Potato and Onion Soup. Enjoy mixed sprouts and mint soup recipe | sprouted bean soup | vegetable sprouts soup for weight loss | sprouted bean and mint soup for acidity | with step by step photos. | [To make mixed sprouts and mint soup, combine the mixed sprouts, tomatoes, onions, garlic and 1½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Cool and blend in a mixer till smooth using 2½ cups of water., Transfer the mixture into a deep non-stick pan and add the salt and pepper. Mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Switch off the flame, add the mint leaves and lemon juice and mix well., Serve the mixed sprouts and mint soup hot.] | [Energy, 69 cal, Protein, 3.9 g, Carbohydrates, 12.1 g, Fiber, 3.3 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 7 mg] | mixed-sprouts-and-mint-soup-41199r |
| rcp41219 | Mixed Sprouts and Palak Subzi | NA | NA | [cooked mixed sprouts, chopped spinach (palak), chopped onions, garlic (lehsun) paste, chopped tomatoes, chilli powder, pav bhaji masala, turmeric powder (haldi), salt] | 20 mins | 8 mins | [Healthy Indian Recipes, Frozen Foods, Indian Freezer Recipes, Non-stick Pan, Diabetic recipes, Indian Cancer Patients, Senior Citizen, Antioxidant Rich Indian] | 4Makes 4 servings | Indian | The very sight of assorted sprouts is appetizing. Of different sizes, shapes and colours, the sprouted beans tempt you to grab a spoon without any delay! In this mouth-watering recipe, the sprouts are combined with spinach, onions and tomatoes, and jazzily flavoured with pav bhaji masala. Even without any oil, the interplay of the spice powders with tomatoes and onions results in a fabulous-tasting subzi. Really, the Mixed Sprouts and Palak Subzi is a super awesome way to top up on iron and folic acid (from the sprouts and spinach), and bid adieu to anaemia. Serve with parathas or rotis . | [Heat a deep non-stick pan, add the onions and garlic paste and sauté on a medium flame for 2 minutes., Add the tomatoes and ¼ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the spinach, chilli powder, pav bhaji masala, turmeric powder and salt, mix well and cook on a medium flame for 2 minutes ,while stirring occasionally., Add the mixed sprouts and ¼ cup of water, mix well and cook on a medium flame for 2 minutes ,while stirring occasionally., Serve hot.] | [Energy, 115 cal, Protein, 6.6 g, Carbohydrates, 20 g, Fiber, 5.7 g, Fat, 0.9 g, Cholesterol, 0 mg, Sodium, 31 mg] | mixed-sprouts-and-palak-subzi-41219r |
| rcp31079 | Mixed Sprouts and Vegetable Pulao | NA | NA | [mixed sprouts, chopped mixed vegetables, uncooked long-grained rice (chawal) (basmati), ghee, cumin seeds (jeera), asafoetida (hing), chopped onions, chopped garlic (lehsun), ginger-green chilli paste, turmeric powder (haldi), chilli powder, garam masala, salt, raita, kadhi] | 10 mins | 20 mins | [Pulaos, Indian Pressure Cooker, Pressure Cooker Indian Rice, Khichdi, Pulao, Pressure Cooker, High Fiber Foods for Kids, Pregnancy Rice, Khichdi & Pulao, Iron Rich Khichdi, Pulao, Biryani] | 4Makes 4 servings | Indian | Just what you need to pep you up after a hectic day! obviously, it is very easy and quick to make. But if you do have some time on your hands and wish to further enhance its taste, let the mix marinate for at least 30 minutes before pressure cooking. A balanced one-dish meal that provides you all the necessary nutrients. | [Heat the ghee in a pressure cooker and add the cumin seeds., When the seeds crackle, add the asafoetida, onions, garlic and ginger-green chilli paste, mix well and sauté on a medium flame for 1 to 2 minutes., Add the rice, mix well and sauté on a medium flame for 1 to 2 minute., Add the mixed sprouts, mix well and saute on a medium flame for 1 to 2 minute, Add the mixed vegetables, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add 2 ¼ cups of hot water, turmeric powder, chilli powder, garam masala and salt, mix well and cook on a medium flame for 1 minute, while stirring continuously., Pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Serve immediately with raita or kadhi.] | [Energy, 153 cal, Protein, 5.2 g, Carbohydrates, 26.7 g, Fiber, 2.3 g, Fat, 2.8 g, Cholesterol, 0 mg, Sodium, 9.2 mg] | mixed-sprouts-and-vegetable-pulao-31079r |
| rcp42188 | Mixed Sprouts Beetroot Healthy Lunch Veg Salad | Lunch | NA | [boiled mixed sprouts, boiled kabuli chana (white chick peas), boiled beetroot cubes, iceberg lettuce, alfalfa sprouts, chopped spring onions, cherry tomatoes, cubed feta cheese, extra virgin olive oil, lemon juice, honey, chilli powder, sea salt (khada namak), freshly ground black pepper (kalimirch)] | 15 mins | 0 mins | [Light Salads, Indian Salads with dressing, Quick Indian Salads, Antioxidant Rich Indian, High Fiber Indian Recipes for Pregnancy, Indian Lunch Salads, Antioxidant rich Indian Salads] | 1Makes 1 servings | Indian | sprouts beetroot vegetable salad recipe | sprouts feta cheese vegetable salad | cherry tomatoes, sprouts, protein and fibre rich salad | with 40 amazing images. sprouts beetroot vegetable salad is a healthy one dish meal or healthy Indian lunch. Learn to make cherry tomatoes, sprouts, protein and fibre rich salad. Get ready to lose yourself in a symphony of flavours and textures! The mixed sprouts beetroot healthy Indian veg salad is like a meal in a bowl, with a perfect blend of nutritious and tasty ingredients – from sprouts and kabuli chana to juicy tomatoes and crunchy lettuce, not to forget sweet beets and succulent feta cheese! A sweet, tangy and spicy Indian dressing of lemon juice, honey, extra virgin olive oil and spices adds to the flavour of this scrumptious sprouts beetroot vegetable Indian salad, making each spoonful a delightful experience to savour. The best part is that this amazing taste is complemented by great nutrition too. Beetroot is low in calories and high in fibre, making this a good salad for weight watchers. The Nitrates present in beet aid in detoxification and help lower bad cholesterol (LDL) levels. Mixed sprouts in cherry tomatoes, sprouts, protein and fibre rich salad on sprouting, the seed becomes a veritable nutrient factory with a greater concentration of vitamin A, vitamin C, vitamin E, Vitamin K and B-complex. Sprouts are a good source of fibre, good for diabetic and heart friendly. You can also try other salad combos with mixed sprouts like Cabbage, Carrots and Mixed Sprouts Salad in Lemon Dressing or Mixed Sprouts Fruits and Veggie Salad. Enjoy sprouts beetroot vegetable salad recipe | sprouts feta cheese vegetable salad | cherry tomatoes, sprouts, protein and fibre rich salad | with step by step photos. | [Prepare the extra virgin olive oil indian dressing first and keep aside., In a bow put the mixed sprouts, kabuli chana, beetroot, lettuce, alfalfa sprouts, spring onions, cherry tomatoes and feta cheese., The healthy salad can be taken to work in a lunch box with a dressing in a separate small container., Just before eating, mix the dressing and toss well., Eat sprouts beetroot healthy lunch veg salad immediately.] | [Energy, 477 cal, Protein, 21.9 g, Carbohydrates, 54.6 g, Fiber, 16.8 g, Fat, 19.6 g, Cholesterol, 28.5 mg, Sodium, 449.3 mg] | mixed-sprouts-beetroot-healthy-lunch-veg-salad-42188r |
| rcp2988 | Mixed Sprouts Brown Rice, Healthy Sprouts Pulao | Lunch | Veg | [boiled mixed sprouts, cooked brown rice, oil, cloves (laung / lavang), asafoetida (hing), chopped green chillies, grated ginger (adrak), chopped capsicum, chopped spring onions, chopped tomatoes, chopped coriander (dhania), turmeric powder (haldi), chilli powder, coriander (dhania) powder, salt, chopped spring onion greens] | 15 mins | 9 mins | [Mughlai Chawal, Mughlai Biryani, One Dish Vegetarian Meals, Indian Tiffin Box, Lunch box, Dabba, Traditional Indian Rice Recipes, Healthy Foods for Kids, Pregnancy, Vitamin B1 Thiamine] | 3Makes 3 servings | Indian | mixed sprouts brown rice recipe | healthy sprouts pulao | healthy Indian mixed sprouts pulao | mixed sprouts with brown rice | with 19 amazing images. A good dish to pack in the tiffin box , to work or school, the mixed sprouts brown rice will be loved by the whole family. This healthy sprouts pulao is a slightly healthier choice than white rice pulao. Learn how to make healthy Indian mixed sprouts pulao. Mixed sprouts with brown rice is a sumptuous brown rice preparation punctuated with scrumptious sprouts, spring onions and other veggies, and flavoured elegantly with a few common spice powders. Once the brown rice has been cooked then it is only a matter of adding all these ingredients in batches and cooking them together. Here white rice which is polished has been replaced with brown rice to keep some of the fiber intact. Further the proportion of brown rice to the sprouts and veggies in Mixed healthy sprouts pulao has been kept less, so as to add a dose of fiber and antioxidants further. The combination of rice and sprouted legumes (matki) in mixed sprouts brown rice improves the protein quality of this rice-based delicacy, which is also loaded with other nutrients like iron, folic acid and vitamin B1 too. This healthy Indian mixed sprouts pulao can be enjoyed by heart patients in small quantities, though it is best avoided by diabetics. Enjoy mixed sprouts brown rice recipe | healthy sprouts pulao | healthy Indian mixed sprouts pulao | mixed sprouts with brown rice | with step by step photos. | [To make mixed sprouts brown rice, heat the oil in a broad non-stick pan, add the cloves and asafoetida and sauté on a medium flame for a few seconds., Add the green chillies, ginger, capsicum and spring onions and sauté on a medium flame for 2 to 3 minutes., Add the tomatoes, coriander, turmeric powder, chilli powder and coriander powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the mixed sprouts, brown rice and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve the mixed sprouts brown rice hot garnished with spring onion greens.] | [Energy, 185 cal, Protein, 6 g, Carbohydrates, 30 g, Fiber, 4.7 g, Fat, 4.5 g, Cholesterol, 0 mg, Sodium, 9.5 mg] | mixed-sprouts-brown-rice-healthy-sprouts-pulao-2988r |
| rcp1605 | Mixed Sprouts Chaat, Evening Indian Snack | Snacks | NA | [boiled mixed sprouts, sweet chutney, green chutney, chaat masala, lemon juice, pomegranate (anar), chopped coriander (dhania), salt] | 15 mins | 0 mins | [Quick Evening Snacks, Chaat, High Tea Party, Quick Snacks / Quick Starters, Sprouts, High Protein Starters & Snacks, Kitty Party Snacks] | 2Makes 2 servings | NA | mixed sprouts chaat | indian sprouts chaat | boiled mixed sprouts chaat | with 19 amazing images. Mixed Sprouts chaat is a treat to your taste buds as it is flavor packed and is made with desi chutneys and the juicy pomegranate, lemon, boiled mixed sprouts and little coriander to add freshness to the dish. Laced with lemon juice and chaat masala, the bountiful flavour of this Mixed Sprout Chaat knows no bounds. Mixed Sprouts chaat is a quick and easy snack, a few minutes is all it takes to toss together this amazing snack if you have all the ingredients ready. It’s easy to buy mixed sprouts from your local supermarket in India. Mixed sprouts chaat is a fun way to include sprouts to your diet. See why mixed sprouts are good for you. Sprouts contain enzymes that aid digestion and are alkaline in nature. Sprouting increases the availability of proteins. For example, on sprouting, the protein content of moong increases by 30%. You can have Mixed Sprouts Chaat as an evening snack or also as a quick breakfast. Also add tomatoes, onions or boiled sweet corn to enhance the taste. You will surely enjoy the crunchy texture and chatpata taste of indian sprouts chaat. Serve boiled mixed sprouts chaat immediately after mixing. You can also try other chaat recipes like Mini Dal Pakwan Chaat or Moong Sprouts and Potato Salli Chaat. Enjoy mixed sprouts chaat | indian sprouts chaat | boiled mixed sprouts chaat with detailed step by step photos below. | [To make mixed sprouts chaat, combine all the ingredients in a deep bowl and mix well., Serve the mixed sprouts chaat immediately.] | [Energy, 150 cal, Protein, 8.3 g, Carbohydrates, 26.8 g, Fiber, 6.9 g, Fat, 1 g, Cholesterol, 0 mg, Sodium, 9.1 mg] | mixed-sprouts-chaat-evening-indian-snack-1605r |
| rcp801 | Mixed Sprouts Fruits and Veggie Salad | Snacks | NA | [boiled mixed sprouts, apple cubes, orange cubes, black grape halves, grated radish (mooli), grated carrot, shredded iceberg lettuce, salt, curds, chopped mint leaves (phudina), mustard (rai / sarson) powder, salt] | 20 mins | 0 mins | [Wholesome Salads (Salads that make a meal), Indian Snacks using Fruits, Western Party, Low Carb Diet, Antioxidant Rich Indian, Diabetic Salads, Healthy Salads Fruit Based Salads] | 6Makes 6 servings | Indian | sprouts, fruits and vegetable salad recipe | sprouted moong fruit salad | healthy matki, chana fruit salad | with 36 amazing images. sprouts, fruits and vegetable salad recipe | sprouted moong fruit salad | healthy matki, chana fruit salad is a healthy mix of ingredients which is a complete nutri-dense meal in itself. Learn how to make sprouted moong fruit salad. To make sprouts, fruits and vegetable salad, combine all the ingredients in a deep bowl and toss well. Add the dressing and toss well. Serve immediately. Be prepared for an adventurous experience packed into a salad bowl! The sprouted moong fruit salad has a little bit of everything, giving your palate a dynamic experience, with different flavours and textures. Mint is a true flavour boosted in this salad – experience its natural taste. Healthy matki, chana fruit salad is very satiating and ideal for weight-watchers as it includes a wise mix of sprouts, veggies and fruits, all of which are a must on their menu. Lots of antioxidants from the fruits and veggies help keep your body cells fit and fine! It is super healthy and can be had as a filling evening snack by anybody. The protein, calcium, vitamin B1, Magnesium, phosphorus, fibre and antioxidants in this sprouts, fruits and vegetable salad will help fight infections, nourish your skin and make you glow with good health. The creaminess of this salad is from the curd. All health conscious people including diabetics, heart patients and weight-watchers can enjoy this salad. They can make their choice between full fat curd and low fat curd. Include other salads like the Cabbage, Carrot and Lettuce Salad and the Walnut and Cherry Tomato Salad on your must-try list. Tips for sprouts, fruits and vegetable salad. 1. You can use other fruits and vegetables like sweet lime, pomegranate, baby spinach etc. 2. If you are carrying this salad to work, then pack the salad and dressing in a separate container and keep them refrigerated. Just before eating, mix and toss. 3. Those who are keeping an eye on the fat count, can opt for low fat curd. Enjoy sprouts, fruits and vegetable salad recipe | sprouted moong fruit salad | healthy matki, chana fruit salad | with step by step photos. | [To make mixed sprouts fruits and veggie salad, combine all the ingredients in a deep bowl and toss well., Add the dressing and toss well., Serve the mixed sprouts fruits and veggie salad immediately.] | [Energy, 87 cal, Protein, 4 g, Carbohydrates, 13.7 g, Fiber, 1.8 g, Fat, 1.4 g, Cholesterol, 2.7 mg, Sodium, 19.5 mg] | mixed-sprouts-fruits-and-veggie-salad-801r |
| rcp31077 | Mixed Sprouts in Coconut Gravy | NA | NA | [chopped coriander (dhania), lemon juice, green chilli, chopped ginger (adrak), water, oil, chopped onions, cardamom (elaichi), clove (laung / lavang), cinnamon (dalchini), garlic (lehsun) paste, chopped green chillies, mixed sprouts, salt, coconut milk, chopped coriander (dhania)] | 10 mins | 10 mins | [Subzis with Beans or Sprouts] | 6Makes 6 servings | NA | Health and taste, this subzi gives you the best of both worlds. You can grind the masala and store it in the refrigerator to use as and when required. However, freshly ground masala works its own unbeatable magic! | [Heat the oil in a kadhai, add the onions, cardamom, clove, cinnamon and garlic paste, mix well and sauté till the onions turn light brown in colour., Add the prepared masala and sauté for 1 minute over a low flame, while stirring continuously., Add the green chillies, mixed sprouts and salt, mix well and cook for 1 minute, while stirring continuously., Add the coconut milk, stir well and simmer for another 2 to 3 minutes., Serve hot garnished with coriander.] | [Not Given] | mixed-sprouts-in-coconut-gravy-31077r |
| rcp40780 | Mixed Sprouts Parota, Sprouts Paratha | BreakFast | NA | [boiled and coarsely crushed mixed sprouts, whole wheat flour (gehun ka atta), ragi (nachni / red millet) flour, crushed flaxseeds (alsi), chilli powder, ginger-garlic (adrak-lehsun) paste, turmeric powder (haldi), cumin seeds (jeera) powder, garam masala, salt, whole wheat flour (gehun ka atta), oil] | 15 mins | 18 mins | [Breakfast Theplas, Parathas, Tava, Quick Rotis / Parathas, Indian Breakfast Recipes for Kids, Potassium Rich, Sprouts, Calcium Rich Rotis & Parathas] | 6Makes 6 parotas | Indian | mixed sprouts parota recipe | healthy sprouts flaxseeds paratha | mixed sprouts alsi paratha | with 20 amazing images. mixed sprouts parota recipe is a powerhouse of flavours and nutrition. Learn how to make mixed mixed sprouts parota recipe | healthy sprouts flaxseeds paratha | mixed sprouts alsi paratha | healthy sprouts flaxseeds paratha is a delicious and healthy twist on the classic Indian flatbread. Packed with protein, fiber, and vitamins from the sprouted grains, it's a satisfying meal that nourishes your body and tantalizes your taste buds. The mixed sprouts alsi paratha is not just a culinary delight but also a nutritional powerhouse. The mixed sprouts provide a rich source of protein, while the whole wheat parota adds fiber and essential nutrients. The aromatic blend of spices enhances the overall flavor. Enjoy the fusion of taste and health in every bite of this mixed sprouts parota! pro tips to make mixed sprouts parota: 1. You can even add fenugreek for a unique flavor and texture combination. 2. Instead of flax seeds you can sunflower seeds or pumpkin seeds to make this recipe. 3. Instead of oil you can cook the parathas in ghee for richer flavour. Enjoy mixed sprouts parota recipe | healthy sprouts flaxseeds paratha | mixed sprouts alsi parathaa | with detailed step by step photos. | [To make mixed sprouts parota recipe, combine all the ingredients in a deep bowl., Knead into a semi-soft dough using ¾ cup water. Divide the dough into 6 equal portions., Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the parota, using ¼ tsp of oil, till golden brown spots appear on both the sides., Repeat steps 3 and 4 to make 5 more parotas., Serve mixed sprouts parota immediately.] | [Energy, 108 cal, Protein, 3.6 g, Carbohydrates, 19.9 g, Fiber, 3 g, Fat, 1.8 g, Cholesterol, 0 mg, Sodium, 134.4 mg] | mixed-sprouts-parota-sprouts-paratha-40780r |
| rcp3542 | Mixed Sprouts Poha | Snacks | NA | [beaten rice (poha), boiled mixed sprouts, peanut oil, mustard seeds ( rai / sarson), chopped onions, chopped green chillies, turmeric powder (haldi), salt, lemon juice, chopped coriander (dhania)] | 10 mins | 8 mins | [Quick Evening Snacks, Evening Tea Snacks, Non-stick Pan, Quick Breakfast Indian, Diabetic Starters & Snacks, High Protein Indian Breakfast, High Protein Starters & Snacks] | 4Makes 4 servings | Indian | mixed sprouts poha recipe | healthy sprouts poha | breakfast poha | protein poha | with 20 amazing images. Mixed Sprouts Poha is made of poha, mixed sprouts, peanut oil, onions and spices. A nutritious quick breakfast of Mixed Sprouts Poha taken early in the morning holds you in good stead throughout the day. Batata poha is a breakfast dish that's really easy to make and is commonly eaten in most houses. To make it healthier, I have substituted potatoes with sprouts in this Mixed Sprouts Poha recipe as sprouted pulses are easier to digest. Sprouts contain enzymes that aid digestion and are alkaline in nature. On sprouting, the seed becomes a veritable nutrient factory with a greater concentration of vitamin A, vitamin C, vitamin E, vitamin K and B-complex. Sprouts are a good source of fibre, good for diabetic and heart friendly. We often have Mixed Sprouts Poha as a quick evening snack as the kids and rest of the family get to eat this. As poha is in most Indian kitchens and mixed sprouts is easily available, I love making this Quick Mixed Sprouts Poha recipe. Enjoy how to make mixed sprouts poha recipe | healthy sprouts poha | breakfast poha | protein poha | with detailed step by step photos and video below. | [To make mixed sprouts poha, place the beaten rice on a sieve and wash lightly. Drain and leave aside for 10 minutes., Heat the oil in a non-stick pan and add the mustard seeds., When the seeds crackle, add the onions and green chillies and sauté on a medium flame for a few minutes or till the onion turn light brown in colour., Add the mixed sprouts and sauté on a medium flame for 1 to 2 minutes., Add the turmeric powder and salt, mix well and cook on a medium flame for 1 minute., Add ¼ cup of water, mix well and cook on a medium flame for 1 to 2 minutes., Add the beaten rice and lemon juice and mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Serve the mixed sprouts poha hot garnished with coriander.] | [Energy, 164 cal, Protein, 5.7 g, Carbohydrates, 30.6 g, Fiber, 3.5 g, Fat, 2.1 g, Cholesterol, 0 mg, Sodium, 6.7 mg] | mixed-sprouts-poha-3542r |
| rcp31071 | Mixed Sprouts Rice | NA | NA | [long grained rice (basmati), ghee, cumin seeds (jeera), cloves (laung / lavang), cinnamon (dalchini), bayleaf (tejpatta), cardamoms, turmeric powder (haldi), salt, mixed sprouts, chopped and boiled mixed vegetables, butter, grated onions, garlic (lehsun) paste, chilli powder, pav bhaji masala, chopped tomatoes, salt, chopped coriander (dhania), curds kadhi] | 15 mins | 20 mins | [Quick South Indian, Maharashtrian Rice Recipes, Pressure Cooker] | 4Makes 4 servings | Maharashtrian | This protein-rich rice preparation also presents a fiesta of colours, thanks to the use of a large variety of sprouts and veggies. Traditional indian spices add flavour to the rice, while the innovative use of pav bhaji masala imparts a tempting aroma to the vegetable preparation. The method adopted, of preparing the rice and veggies separately and then mixing them ensures that this mixed sprouts rice is conveniently moist and not too dry. It is as good as having a pulao and a subzi, but in a convenient one-dish format that you will love. Serve with a raita of your choice, and voila, you have a delicious and sumptuous meal. | [Heat the ghee in a pressure cooker and add the cumin seeds, cloves, cinnamon, bayleaf and cardamom and sauté on a medium flame for 1 minute., Add the rice and sauté on a medium flame for another 1 minute., Add the turmeric powder, salt and 2 ½ cups of hot water, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat the butter in a broad non-stick pan, add the onions and cook on a medium flame for 2 minutes, while stirring continuously., Add the garlic paste, chilli powder, pav bhaji masala, 2 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring continuously., Add the tomatoes, 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes., Add the boiled sprouts, boiled mixed vegetables, 2 tbsp of water and cook on a medium flame for 2 minutes, while stirring occasionally., Add the salt and coriander, mix well and cook on a medium flame for 1 minute. Keep aside., Add the rice into the sprouts and vegetable mixture, mix lightly and cook on a medium flame for 1 minute., Fill the rice and sprout vegetable mixture in a glass bowl and demould on a plate., Serve hot with fresh curds or raita or kadhi.] | [Energy, 343 cal, Protein, 8.8 g, Carbohydrates, 55.4 g, Fiber, 4.3 g, Fat, 9.5 g, Cholesterol, 7.5 mg, Sodium, 40.4 mg] | mixed-sprouts-rice-31071r |
| rcp7444 | Mixed Sprouts Salad | NA | Veg | [boiled mixed sprouts, chopped coriander (dhania), grated radish (mooli), chopped tomatoes, chopped fenugreek (methi), salt, oil, green chilli, asafoetida (hing)] | 10 mins | 1 mins | [Indian Party, Low Carb Diet, Indian Cancer Patients, Sprouts, Low Veg Glycemic Index, Diabetic Salads, Diabetes and Healthy Heart] | 3Makes 3 servings | Indian | mixed sprouts salad recipe | healthy sprouts salad | sprouts salad for weight loss | Indian sprouts salad benefits | with 21 amazing images. mixed sprouts salad recipe | healthy sprouts salad | sprouts salad for weight loss | Indian sprouts salad benefits is an absolutely healthy salad fit to be a meal in itself. Learn how to make sprouts salad for weight loss. To make mixed sprouts salad, combine the mixed sprouts, coriander, radish, tomatoes, fenugreek leaves and salt in a deep bowl and mix well. Keep aside. Heat the oil in a small non-stick pan, add the green chilli and asafoetida and sauté on a medium flame for a few seconds. Pour this tempering over the salad and mix well. Just before serving, discard the green chilli and serve immediately. This is an unusual salad, in which mixed sprouts combine with tomatoes, radish, fenugreek leaves and chopped coriander, to provide an appreciable mix of nutrients that help balance your blood sugar levels. The healthy sprouts salad is further enhanced with a tempering, which helps to boost the flavour of the crunchy and juicy veggies. It’s nice refreshing flavour and pleasing mouth-feel make you feel truly pampered in a nourishing way. Sprouts are a wealth of nutrients. Fibre and protein are two key nutrients that this sprouts salad for weight loss provide. Obese people, diabetics and heart patients all can benefit from these nutrients and aim at managing blood sugar levels and blood cholesterol levels. This Indian sprouts salad has a few more health benefits. Radish is a good source of vitamin C- a nutrient needed to have strong gums and a strong immunity. Tomatoes, on the other hand, are rich in lycopene and vitamin A – both of which are antioxidants and help in reducing oxidative damage to cells in the body. All these together help to maintain the health of organs. Tips for mixed sprouts salad. 1. The boiled sprouts for this recipe should be well cooked, but not mushy. So be careful not to over cook them. 2. Fenugreek leaves can be replaced with chopped mint if you like. 3. Some finely chopped onions would be a good addition to this salad if you are not Jain. Onions are a good source of antioxidant quercetin which helps to reduce inflammation in the body. Enjoy mixed sprouts salad recipe | healthy sprouts salad | sprouts salad for weight loss | Indian sprouts salad benefits | with step by step photos. | [To make mixed sprouts salad, combine the mixed sprouts, coriander, radish, tomatoes, fenugreek leaves and salt in a deep bowl and mix well. Keep aside., Heat the oil in a small non-stick pan, add the green chilli and asafoetida and sauté on a medium flame for a few seconds., Pour this tempering over the salad and mix well., Just before serving, discard the green chilli and serve immediately.] | [Energy, 62 cal, Protein, 3 g, Carbohydrates, 8 g, Fiber, 2.7 g, Fat, 2 g, Cholesterol, 0 mg, Sodium, 9.9 mg] | mixed-sprouts-salad-7444r |
| rcp41334 | Mixed Sprouts Soup | NA | NA | [mixed sprouts, salt, oil, chopped garlic (lehsun), chopped onions, freshly ground black pepper (kalimirch)] | 10 mins | 20 mins | [Comfort Foods, Thick / Creamy Indian Soups, Pressure Cooker, Mixer, Non-stick Pan, Healthy Indian Acidity recipes, Diabetic Soups] | 4Makes 4 servings | Indian | The Mixed Sprouts Soup is a simple but tasty Indian-style soup, which makes it fun to include sprouts in your diet! With chopped onions, garlic and a tinge of black pepper, it has a comforting flavour and luscious mouth-feel. The abundant fibre in sprouts will also benefit you on the health front, helping keep blood sugar under control. Try other diabetic friendly soups like Lentil and Vegetable Broth and Mein Chow Soup . | [Combine the mixed sprouts and 1½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Cool slightly and blend in a mixer till smooth using 2 cups of water. Keep aside., Heat the oil in a deep non-stick pan, add the garlic and onions and sauté on a medium flame for 1 minute., Add the prepared mixture and pepper powder, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Serve hot.] | [Energy, 97 cal, Protein, 5.3 g, Carbohydrates, 14.9 g, Fiber, 4 g, Fat, 1.9 g, Cholesterol, 0 mg, Sodium, 4.9 mg] | mixed-sprouts-soup-41334r |
| rcp31078 | Mixed Sprouts Usal | Lunch | NA | [boiled mixed sprouts, oil, chopped onions, garlic (lehsun) cloves, grated coconut, salt, lemon juice, chopped coriander (dhania), chopped coriander (dhania), malvani masala green chillies, ginger (adrak), salt] | 10 mins | 12 mins | [Maharashtrian Bhaji, Mother's Day, Gudi Padwa, Indian Party, Healthy Sabzis with Sprouts and Beans, Lunch Sabzi, Indian Pulses] | 4Makes 4 servings | Maharashtrian | mixed sprouts usal recipe | malvani dry bhaji | sprouts usal | mix kad dhanyachi bhaji | malvani usal | with 29 amazing images. mixed sprouts usal recipe | malvani dry bhaji | sprouts usal | mix kad dhanyachi bhaji | malvani usal is a Indian sabzi with a tinge of Maharashtrian Malvani masala. Learn how to make malvani dry bhaji. To make mixed sprouts usal recipe | malvani dry bhaji | sprouts usal | mix kad dhanyachi bhaji | malvani usal, first make the masala paste. For that combine the coriander, malvani masala, ginger and salt along with 2 tbsp of water and blend in a mixer till to a smooth paste. Keep aside. Heat 1½ tbsp of oil in a pan, add the onions and garlic and sauté till the onions turn translucent. Add the coconut and sauté till it turns golden brown. Heat the remaining ½ tbsp of oil in the same pan, add the mixed sprouts and sauté for 2 to 3 minutes. Add the prepared masala paste, salt and ½ cup of water, mix well and simmer for 2 to 3 minutes. Add the lemon juice and mix well. Serve hot garnished with coriander. Mixed sprouts are often used to make chaat or a sabzi. Here we have presented it in the form of sprouts usal. The essence of this sabzi lies in the freshly ground masala paste. Those who like it spicy can add more green chillies in the paste. If you wish to pamper yourself with a correct balance of texture, aroma and flavour, this Malvani usal is a perfect pick. It casts a lingering, delightful spell over the diner! It tastes best with a variety of Indian breads like oats roti, multigrain roti or cabbage and onion roti. This malvani dry bhaji can encourage healthy weight loss if the oil used for tempering is restricted to 2 tsp. The fibre from the sprouts can exhibit heart protecting benefits too, while also helping to manage blood sugar levels. Tips for mixed sprouts usal. 1. Serve Malvani usal with jowar bhakri. 2. Serve Malvani dry bhaji with chawal. Enjoy mixed sprouts usal recipe | malvani dry bhaji | sprouts usal | mix kad dhanyachi bhaji | malvani usal | with step by step photos. | [Combine the coriander, malvani masala, ginger and salt along with 2 tbsp of water and blend in a mixer till to a smooth paste. Keep aside., To make mixed sprouts usal, heat 1½ tbsp of oil in a pan, add the onions and garlic and sauté till the onions turn translucent., Add the coconut and sauté till it turns golden brown., Heat the remaining ½ tbsp of oil in the same pan, add the mixed sprouts and sauté for 2 to 3 minutes., Add the prepared masala paste, salt and ½ cup of water, mix well and simmer for 2 to 3 minutes., Add the lemon juice and mix well., Serve the to make mixed sprouts usal hot garnished with coriander.] | [Energy, 186 cal, Protein, 3.9 g, Carbohydrates, 13.2 g, Fiber, 4.2 g, Fat, 13.1 g, Cholesterol, 0 mg, Sodium, 9.5 mg] | mixed-sprouts-usal-31078r |
| rcp2406 | Mixed Sprouts, Paneer and Cauliflower Spicy Subzi | NA | Veg | [mixed sprouts, paneer (cottage cheese), cauliflower florets, ghee, sliced onions, chopped tomatoes, salt, garlic (lehsun) cloves, whole dry kashmiri red chillies, coriander (dhania) seeds, cumin seeds (jeera), poppy seeds (khus-khus), coconut, ginger (adrak), chopped coriander (dhania)] | 15 mins | 25 mins | [Subzis with Beans or Sprouts, Indian Pressure Cooker, Pressure Cooker Vegetables, Pressure Cooker] | 8Makes 8 servings | Indian | A protein-rich combination of mixed sprouts and paneer cooked along with cauliflower in a spicy, delicious fashion with a paste of red chillies, coconut and other ingredients, this will make you reach out for more of the main course. Enjoy the mixed sprouts, paneer and cauliflower spicy subzi fresh and hot with roti, puri and rice. | [Combine the mixed sprouts with 2 cups of water and pressure cook for 2 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat the ghee in a kadhai, add the onions and sauté on a medium flame for 2 minutes., Add the prepared paste and cook on a medium flame for 1 minute., Add the tomatoes and 2 tbsp of water and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Add the cooked sprouts along with the liquid, cauliflower and salt, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Add the paneer and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve hot garnished with coriander.] | [Energy, 105 cal, Protein, 3.5 g, Carbohydrates, 5 g, Fiber, 1.3 g, Fat, 7.9 g, Cholesterol, 0 mg, Vitamin A, 202.5 mcg, Vitamin B1, -0.1 mg, Vitamin B2, -0.1 mg, Vitamin B3, 0.1 mg, Vitamin C, 14.5 mg, Folic Acid, 10.6 mcg, Calcium, 110.6 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 9.4 mg, Potassium, 77.9 mg, Zinc, 0.1 mg] | mixed-sprouts-paneer-and-cauliflower-spicy-subzi-2406r |
| rcp1618 | Mixed Veg and Tomato Dip | NA | NA | [boiled mixed vegetables, chopped tomatoes, butter, chopped green chillies, chopped garlic (lehsun), chopped ginger (adrak), chopped onions, chopped spring onions whites, chilli powder, sugar, salt, tomato ketchup, chopped coriander (dhania), potato] | 20 mins | 9 mins | [Indian Dips / Sauces, Kebab Party, High Tea Party, Cocktail Party] | 6Makes 6 servings | Indian | This dip wins hands-down with tomato lovers! Saucy, chunky and tangy, the Mixed Veg and Tomato Dip offers you a range of textures and flavours using myriad ingredients like juicy veggies, tangy tomatoes, perky spring onions and peppy taste-givers like green chillies, ginger and garlic. You can enjoy this delicious dip with potato wafers , crispy bread croutons or any other crunchy snack of your choice. If you love chips and dips, we suggest you also try other delicacies like the Radish, Cucumber and Curd Dip and Indian Corn Dip . | [Heat the butter in a broad non-stick pan, add the green chillies, garlic, ginger and onions and sauté on a medium flame for 2 minutes., Add the tomatoes, spring onions, chilli powder, sugar and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add all the vegetables and ¼ cup of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Switch off the flame, add the coriander, mix well and serve immediately with potato wafers.] | [Energy, 75 cal, Protein, 2.9 g, Carbohydrates, 9.6 g, Fiber, 2.4 g, Fat, 3.3 g, Cholesterol, 10 mg, Sodium, 158.7 mg] | mixed-veg-and-tomato-dip-1618r |
| rcp706 | Mixed Vegetable and Paneer Open Hot Dog Roll | NA | NA | [hot dog rolls, melted butter, chopped and boiled carrots, boiled green peas, crumbled paneer (cottage cheese), butter, chopped green chillies, plain flour (maida), milk, grated processed cheese, salt freshly ground black pepper (kalimirch), grated processed cheese, chilli sauce] | 10 mins | 4 mins | [Indian Cheese Recipes, Sandwich Recipes, Baked, Indian Birthday Party, Oven, Snack Recipes for Kids] | 6Makes 6 open rolls | Indian | An open hot dog roll is exciting because just the sight of its contents is appetizing! that is really true in the case of this mixed vegetable and paneer hot dog roll, with multi-coloured veggies, flakes of paneer and lots of gooey molten cheese. You will love the crisp bread and the chunky, cheesy topping. | [Slit each hot roll horizontally, scoop the centre of each halve a little, using a spoon so that a light depression is formed for the topping., Brush the scooped bread halves with a little melted butter on both the sides and bake in a pre-heated oven at 180°c (360°f) for 5 to 7 minutes or till they turn crisp. Keep aside., Heat the butter in a broad non-stick pan, add the green chillies and sauté on a medium flame for a few seconds., Add the plain flour and cook on a medium flame for 30 seconds, while stirring continuously., Add the carrots and green peas and cook on a medium flame for 1 minute., Add the milk and cheese, mix well and cook on a medium flame for 1 minute., Add the paneer, salt and pepper, mix well and cook on a medium flame for 1 more minute., Divide the topping into 6 equal portions. Keep aside., Place a portion of the topping evenly over each hot dog halve, sprinkle ½ tbsp grated cheese over it and bake in a pre-heated oven at 180°c (360°f) for 5 minutes or till the cheese melts., Serve immediately topped with chilli sauce.] | [Energy, 112 cal, Protein, 5.4 g, Carbohydrates, 5.6 g, Fiber, 1.5 g, Fat, 7.3 g, Cholesterol, 0 mg, Vitamin A, 165.6 mcg, Vitamin B1, -0.1 mg, Vitamin B2, -0.1 mg, Vitamin B3, -0.1 mg, Vitamin C, 2.1 mg, Folic Acid, 2.3 mcg, Calcium, 150 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 20.4 mg, Potassium, 26.9 mg, Zinc, 0 mg] | mixed-vegetable-and-paneer-open-hot-dog-roll-706r |
| rcp359 | Mixed Vegetable Brown Stock Soup | NA | NA | [chopped mixed vegetables, butter, chopped onions, plain flour (maida), brown stock, salt, freshly ground black pepper (kalimirch)] | 20 mins | 8 mins | [American Soups, Soups, Chunky Indian Soups, Thick / Creamy Indian Soups, Western Party, Non-stick Pan, Healthy Chunky Soups Broth] | 4Makes 4 servings | Indian | mixed vegetable brown stock soup recipe | vegetable soup with brown stock | healthy vegetable soup with vegetarian brown broth | with 15 images. mixed vegetable brown stock soup is a 100% vegetarian Indian soup. Learn how to make vegetable soup with brown stock . mixed vegetable brown stock soup is a chunky and flavorful weight loss soup made with a variety of chopped vegetables, brown stock, and aromatics. It is a comforting and nutritious soup that is perfect for a cold winter day. The soup has a rich, savory flavor with a hint of sweetness from the vegetables. mixed vegetable brown stock soup has a rich, savory flavor with a hint of sweetness from the vegetables. The brown stock adds a rich flavour and appetizing hue to the soup, while the vegetables add a variety of sweet and savory notes. The soup is well-seasoned with salt and pepper. To make mixed vegetable brown stock soup heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the plain flour, mixed vegetables and sauté on a medium flame for 3 minutes. Add the brown stock, salt and pepper, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Serve mixed vegetable brown stock soup hot. mixed vegetable brown stock soup is rich in vitamin C, phosphorus and phosphorus (B-carotene). pro tips for mixed vegetable brown stock soup . 1. brown vegetable stock is a healthy Indian brown stock which is 100% vegetarian and made without any spices. See step by step photos to make brown vegetarian broth. 2. Butter adds a rich and creamy flavor to the soup. It also helps to balance out the sweetness of the green peas and the saltiness of the broth. Recent research shows that small amounts of butter has positive effects on heart health. So diabetics too can have a small quantity of butter and balance it with other types of fats they consume. 3. The addition of mixed boiled vegetables provides a variety of textures to the soup, making it more enjoyable to eat. Mixed vegetables get the benefits of lots of nutrients as you are using carrots, french beans and green peas. Enjoy mixed vegetable brown stock soup recipe | vegetable soup with brown stock | healthy vegetable soup with vegetarian brown broth | with step by step photos. | [To make mixed vegetable brown stock soup heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes., Add the plain flour, mixed vegetables and sauté on a medium flame for 3 minutes., Add the brown stock, salt and pepper, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally., Serve mixed mixed vegetable brown stock soup hot.] | [Energy, 85 cal, Protein, 2.2 g, Carbohydrates, 13.3 g, Fiber, 3.3 g, Fat, 2.6 g, Cholesterol, 7.5 mg, Sodium, 45.7 mg] | mixed-vegetable-brown-stock-soup-359r |
| rcp4203 | Mixed Vegetable Clear Soup | NA | NA | [chopped cauliflower, chopped carrot, chopped cabbage, chopped capsicum, chopped tomatoes, olive oil, chopped garlic (lehsun), chopped ginger (adrak), chopped green chillies, salt, mint leaves (pudina), coriander (dhania), lemon juice] | 25 mins | 6 mins | [Continental food, Indian Clear Soups, Non-stick Pan, Diabetic Soups, Healthy Clear Soups, Quick Healthy Indian Soups, Indian Acidity Soups] | 4Makes 4 servings | Indian | mixed vegetable clear soup recipe | veg clear soup | healthy Indian veg clear soup | remedy for cold | with 18 amazing images. Sometimes cold and cough can get into your head and make you so drowsy, you do not feel like doing or even eating anything! At times like that, try out this hot and spicy Mixed Vegetable Clear Soup that is sure to satiate you, meet your nutrient requirements with a horde of veggies, and refresh your palate with the peppy flavours of mint and coriander. Not only that, ingredients like mint, ginger, garlic and pepper are also very helpful in chasing away the worst of colds! Have it steaming hot to free those horrid nose blocks too. To make mixed vegetable clear soup, heat the oil in a wok or a deep non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds. Add all the vegetables and sauté on a medium flame for 2 minutes. Add 3 cups of hot water, salt and pepper, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Serve mixed vegetable clear soup hot. See why we think this is a healthy Indian veg clear soup. Made mainly from vegetables. Mixed vegetables get the benefits of lots of nutrients as you are using cauliflower, carrots, tomatoes and cabbage. Cauliflower is extremely low in carbs and therefore does not raise blood glucose levels. Cabbage is low in cal, relieves constipation, good for diabetics and see here all benefits of cabbage. Tomatoes are a powerful antioxidant, super rich in vitamin C, good for heart. Also a key ingredient in the veg clear soup is Ginger which is an effective cure for congestion, sore throat, cold and cough. It aids digestion and relieves constipation. We have a collection soothing natural Home-Remedies that will helps in relieving cold and cough, like Jaggery Tea , Minty Spicy Lemongrass Milk and many more. Enjoy how to make mixed vegetable clear soup recipe | veg clear soup | healthy Indian veg clear soup | remedy for cold| with detailed step by step photos and video below. | [To make mixed vegetable clear soup, heat the oil in a wok or a deep non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds., Add all the vegetables and sauté on a medium flame for 2 minutes., Add 3 cups of hot water, salt and pepper, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Remove from the flame, add the mint leaves, coriander and lemon juice and mix well., Serve the mixed vegetable clear soup immediately.] | [Energy, 32 cal, Protein, 1.1 g, Carbohydrates, 3.7 g, Fiber, 1.9 g, Fat, 1.5 g, Cholesterol, 0 mg, Sodium, 15.5 mg] | mixed-vegetable-clear-soup-4203r |
| rcp22596 | Mixed Vegetable Curry | NA | Veg | [potato cubes, chopped tomatoes, diagonally cut french beans, diagonally cut zucchini, oil, chopped onions, chopped garlic (lehsun), baharat, tomato puree, cumin seeds (jeera) powder, coriander (dhania) powder, salt, pita bread, saffron rice] | 15 mins | 14 mins | [Lebanese Vegetables, Frozen Foods, Indian Freezer Recipes, Sabzis with Gravies, Indian Curry recipes, North Indian, South Indian, Non-stick Pan, Frozen Foods Indian Curry] | 4Makes 4 servings | South Indian | A gem from Lebanese cuisine, this Mixed Vegetable Curry offers your taste buds a dashing experience, thanks to the use of a special Lebanese spice mix called Baharat. Together with tomato puree and a couple of other spice powders, the Baharat gives a penetrating flavour and aroma to this dish. Along with juicy veggies like tomatoes, beans, potatoes and zucchini, this recipe also combines pita bread, which improves the texture and adds to the volume of this Mixed Vegetable Curry. Serve it hot, with Saffron Rice, another Middle Eastern masterpiece. | [Heat the oil in a deep non-stick pan, add the onions and garlic and sauté on a medium flame for 1 minute., Add the baharat and potatoes and sauté on a medium flame for 5 minutes., Add the tomatoes, french beans and zucchini, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the tomato purée, cumin seeds powder, coriander powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add 2 cups of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the pita bread, mix gently and cook on a medium flame for 1 minute, while stirring occasionally., Serve immediately with saffron rice.] | [Not Given] | mixed-vegetable-curry-22596r |
| rcp37476 | Mixed Vegetable Cutlet, Indian Veg Patty | Snacks | Veg | [chopped potatoes, chopped french beans, chopped carrot, chopped cabbage, oil, chopped onions, salt, chilli powder, turmeric powder (haldi), plain flour (maida), plain flour (maida) water, bread crumbs, oil, tomato] | 20 mins | 30 mins | [Punjabi Swadisht Nashta, French Starters, American Burgers / Grills, Frozen Foods, Indian Freezer Recipes, Indian Snacks for Entertaining, Evening Tea Snacks, Indian Cutlets, Veg Cutlets] | 7Makes 7 cutlets (7 cutlet ) | Punjabi | veg cutlet | Vegetable cutlet | Indian style veg patty | mixed vegetable cutlet | with 22 amazing images. Vegetable Cutlet is a snack, appetiser and also a Indian roadside food. It is crisp from outside and soft from inside and one of the best evening tea time snack. We have cooked vegetables like potatoes, fansi, carrots and cabbage in oil and perked it up with spices and other flavourful ingredients. Then Vegetable Cutlets are flattened into small rounds and either deep-fried or shallow-fried in a tava with little oil, to make irresistibly tasty cutlets! Cutlet is an snack which is originated from India and it is also known as Tikki. There are many variations to cutlets. You can make Vegetable Cutlets with paneer, green peas, beetroot or any vegetable. Check our collection of vegetable cutlet recipes and popular Brinjal Cutlets and Vegetable Maggi Cutlets recipes. Vegetable Cutlet is also a very famous for being served in Indian railways with breads. It can be put inside a burger bun and eaten directly with ketchup or chutney. Check the Indian Railways Cutlet Sandwich recipe. You can serve Vegetable Cutlet to your kid who don't like vegetables, as the cutlet is eye appealing. My favourite recipe using this Vegetable Cutlet is Veggie Burger. Learn to make veg cutlet | Vegetable cutlet | Indian style veg patty | mixed vegetable cutlet | with step by step photos and video below. | [To make vegetable cutlets, heat the oil in a deep non-stick, add the onions and sauté on a medium flame for 1 minute., Add all the potatoes, french beans, carrots and cabbage and mix well., Cover and cook on a slow flame for 10 to 12 minutes or till the vegetables are cooked, while stirring occasionally. Sprinkle a little water (approx. 2 tbsp) to avoid the vegetables from burning., Add the salt, chilli powder, turmeric powder and plain flour, mix well and sauté on a medium flame for 1 to 2 minutes., Mash the mixture using a potato masher., Remove from the flame, transfer the mixture to a plate and allow it to cool completely., Divide the mixture into 7 equal portions and shape each portion into a 50 mm. (2”) flat oval., Dip each cutlet in the prepared plain flour mixture and roll in the bread crumbs till they are evenly coated from all the sides., Heat the oil in a kadhai and deep-fry each vegetable cutlet till it turns golden brown in colour from both the sides. Drain on absorbent paper., Serve the vegetable cutlets immediately with tomato ketchup.] | [Energy, 165 cal, Protein, 2.2 g, Carbohydrates, 17.8 g, Fiber, 1.4 g, Fat, 9.5 g, Cholesterol, 0 mg, Sodium, 9.9 mg] | mixed-vegetable-cutlet-indian-veg-patty-37476r |
| rcp1649 | Mixed Vegetable Filling | Snacks | Veg | [white sauce, boiled mixed vegetables, tomato ketchup, grated processed cheese, bread, butter] | 10 mins | 10 mins | [vegetarian Mexican Starters, Oven, Quick Snacks / Quick Starters] | 12Makes 10 to 15 servings | Mexican | | [You can take french beans, carrots, green peas and potatoes as mixed vegetables., Remove the crust from the slices., Roll each slice with a rolling pin., Press the rolled slices into the cavities of a muffin tray which is lightly greased with butter., Brush with melted butter and bake in a hot oven at 230 degree c (450 degree f) for 8 to 10 minutes or until crisp., Mix the vegetables and white sauce very well., In each tartlet case, fill some vegetable mixture, spread a little tomato ketchup and sprinkle some cheese on top., Bake in a hot oven at 200 degree c (400 degree f) for 5 to 10 minutes or until the cheese melts., Serve hot.] | [Energy, 92 cal, Protein, 3.4 g, Carbohydrates, 12 g, Fiber, 0.4 g, Fat, 3.3 g, Cholesterol, 0 mg, Vitamin A, 131.4 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 1.8 mg, Folic Acid, 2 mcg, Calcium, 55.8 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 70 mg, Potassium, 24.6 mg, Zinc, 0 mg] | mixed-vegetable-filling-1649r |
| rcp42019 | Mixed Vegetable Frankie, Low Salt Recipe | NA | Veg | [whole wheat flour (gehun ka atta), whole wheat flour (gehun ka atta), grated carrot, grated broccoli, boiled and mashed green peas, boiled and mashed potatoes, oil, chopped onions, ginger (adrak) paste, garlic (lehsun) paste, turmeric (haldi) powder, coriander (dhania) powder, chilli powder, salt, dried mango powder (amchur), chilli powder, water] | 20 mins | 15 mins | [Indian Wraps, One Dish Vegetarian Meals, Tava, Non-stick Pan, High Blood Pressure, Healthy Snacky Meals] | 4Makes 4 frankies | Indian | Frankie is an all-time favourite street food of Mumbai, and is much-loved by Indians across the world. Now, it is common to see Frankie counters on the streets of other Indian cities and towns too! Stuffed with a chatpata mix of veggies and spices, the Frankie not only pleases the palate but is also quite filling. Here, we have made a healthier, low-salt version of this popular snack, which can be enjoyed occasionally by those with high blood pressure too. This recipe replaces maida with wheat flour and does away with cheese. The Mixed Vegetable Frankie does not use too much fat for cooking either, and is jam-packed with veggies. It is important to serve this nutritious snack immediately to enjoy the burst of flavours and the best of textures. You can also occasionally treat yourself to other dishes like the Cabbage Paneer Koftas in Makhani Gravy and Nourishing Khichdi . | [Add the whole wheat flour in a deep bowl and knead into a soft dough using enough water., Divide the dough into 4 equal portions., Roll out each portion into a 150 mm. (7”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook each roti, till golden brown spots appear on both the sides. Keep aside., Heat 1 tsp of oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the garlic paste, ginger paste, turmeric, coriander, chilli powder and 1 tbsp of water and sauté on a medium flame for 30 seconds., Add the carrot, broccoli, salt and 2 tbsp of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the green peas, potatoes and mix well and cook on a medium flame for 1 minute, while stirring it occasionally. Keep aside to cool slightly., Divide the mixture into 4 equal portions., Roll out each portion of the mixture into a 125 mm. (5”) cylindrical roll and flatten it between your palms., Heat 1 tsp of oil in a non-stick tava (griddle), and place all the rolls on the tava (griddle) and cook on a medium flame till they turn golden brown in colour from both the sides., Place a roti on a clean, dry surface, put ½ tsp of the prepared masala water and spread it evenly., Place a prepared mixed vegetable roll on one side of the roti., Fold the two opposite ends of the roti over the roll., Start rolling the roti from one open end and over the 2 folded sides., Roll the entire roti tightly., Repeat steps 1 to 5 to make 3 more frankies., Serve immediately.] | [Energy, 118 cal, Protein, 4.3 g, Carbohydrates, 19.5 g, Fiber, 4.8 g, Fat, 2.9 g, Cholesterol, 0 mg, Sodium, 205 mg] | mixed-vegetable-frankie-low-salt-recipe-42019r |
| rcp6231 | Mixed Vegetable Juice for Weight Loss, Beetroot Carrot Tomato Juice | NA | NA | [carrot cubes, tomato cubes, beetroot cubes, chopped spinach (palak), chopped parsley, chopped celery (ajmoda), chopped coriander (dhania), crushed ice] | 15 mins | 0 mins | [Juicer and Hopper, Vitamin C Rich Indian recipes, B Vitamins, Antioxidant Rich Indian Juices, Lycopene Indian Recipes, Diet] | 2Makes 2 small glasses | Indian | mixed vegetable juice for weight loss | healthy beetroot carrot tomato juice | vegetable detox juice | red detox juice | with 8 amazing images. Mixed Vegetable Juice for Weight Loss is a healthy concoction made with a mix of 7 vegetables. Learn how to make Healthy Beetroot Carrot Tomato Juice. To make Vegetable Detox Juice, you need to first buy fresh veggies and wash them. Chunky veggies like carrot and beetroot along with tomatoes are to be cut into cubes. While the greens like spinach, celery, parsley and coriander can be roughly chopped. Very finely chopped vegetables are not required in this Mixed Vegetable Juice for Weight Loss as we have to put them in a juicer to obtain juice. So add them a few at a time and collect the juice in a jar. This super 7 shot is guaranteed to chase away the blues and to put a glow back on your skin, thus preventing wrinkled skin and other diseases. Just one glass of Healthy Beetroot Carrot Tomato Juice everyday will give you rejuvenated feeling and high levels of immunity. Besides tasting delicious, this Red Detox Juice works good as a stress reliever for your body as it overflows with a mass of antioxidants like vitamin A, Vitamin C and vitamin E and folic acid. Antioxidants engulf the free radicals that enter our body and stop their deteriorating action on healthy cells and organs. Let the diabetics avoid having juices, as juices can hike up the blood sugar levels easily. But healthy individuals, senior citizens, pregnant women, kids and heart patients can enjoy sipping this Healthy Beetroot Carrot Tomato Juice. If serving to kids, then give them a straw. It will be an added attraction apart from the colour of this Red Detox Juice. Enjoy mixed vegetable juice for weight loss | healthy beetroot carrot tomato juice | vegetable detox juice | red detox juice | with step by step photos. | [Add the carrot cubes, tomato cubes, beetroot cubes, spinach, parsley, celery and coriander a few at a time in the juicer., Add some crushed ice in 2 individual glasses and pour equal quantities of the juice over it., Serve the mixed vegetable juice for weight loss immediately., This recipe doesn’t turn out good in a mixer because the textures of ingredients like beetroot and carrot are very hard., This recipe makes use of unpeeled fruits and vegetables, hence take care to clean and wash them well before chopping, to get rid of dirt, germs and chemical residues.] | [Energy, 49 cal, Protein, 1.9 g, Carbohydrates, 9.7 g, Fiber, 4.3 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 58.9 mg] | mixed-vegetable-juice-for-weight-loss-beetroot-carrot-tomato-juice-6231r |
| rcp32914 | Mixed Vegetable Kuzhambu, South Indian Veg Curry | Lunch | NA | [coconut oil oil, fenugreek (methi) seeds, coriander (dhania) seeds, whole dry kashmiri red chillies, cumin seeds (jeera), grated coconut, peppercorns (kalimirch), tamarind (imli) pulp, chopped raw banana, chopped yam (suran), chopped red pumpkin (bhopla / kaddu), chopped bottle gourd (doodhi / lauki), salt, turmeric powder (haldi), cooked chana dal (split bengal gram), coconut oil, mustard seeds ( rai / sarson), grated coconut, curry leaves (kadi patta)] | 10 mins | 20 mins | [South Indian Curries / Sabzis, Sabzis with Gravies, Saute, Indian Party, Mixer, Deep Pan, South Indian Lunch] | 4Makes 4 servings (4 serving ) | South Indian | This elaborate version of Sambhar is a primary side dish whose smell will linger in your hands long after you are done with the meal, thanks to the exciting array of spices used in it. It is usually had as an accompaniment with idlis and dosas or plain rice . While I have modified this recipe to use cooked chana dal, a lot of south Indians usually prefer to use toovar dal – which is, in fact, the preferred dal for most South Indian gravy-style dishes. | [Heat the oil in a small pan, add the fenugreek seeds, coriander seeds, red chillies, cumin seeds and coconut, mix well and sauté on a slow flame till they turn golden brown in colour (approx. 5 to 7 minutes) while stirring continuously. Keep aside., When cool, add 3 tbsp of water and blend in a mixer to a smooth paste. Keep aside., Combine the tamarind pulp with ¼ cup of water in a small pan, mix well and cook on a medium flame for 5 minutes or till the raw flavour of tamarind disappears. Keep aside., Combine the raw banana, yam, red pumpkin, bottle gourd, 1 cup of water, cooked tamarind pulp, salt and turmeric powder in a deep pan, mix well and cover and cook on a medium flame till the water evaporates and vegetables are cooked (approx. For 10 to 12 minutes), stirring once in between., Add the cooked dal and prepared paste, mix gently and simmer for another 5 to 7 minutes., For the tempering, heat the oil in a small pan and add the mustard seeds., When the seeds crackle, add the coconut and sauté on a medium flame till it turns light brown in a colour, while stirring continuously., Add the curry leaves and sauté for a second and pour the tempering over the curry. Serve hot.] | [Energy, 341 cal, Protein, 14 g, Carbohydrates, 46.9 g, Fiber, 11.2 g, Fat, 11 g, Cholesterol, 0 mg, Vitamin A, 168.2 mcg, Vitamin B1, 0.3 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.8 mg, Vitamin C, 5.4 mg, Folic Acid, 96.8 mcg, Calcium, 52.3 mg, Iron, 4.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 51.3 mg, Potassium, 573.1 mg, Zinc, 1.2 mg] | mixed-vegetable-kuzhambu-south-indian-veg-curry-32914r |
| rcp38990 | Mixed Vegetable Open Hot Dog Roll | BreakFast | NA | [whole wheat hot dog rolls, chopped onions, boiled carrots, chopped baby corn, blanched broccoli florets, olive oil, low-fat milk, salt, dry red chilli flakes (paprika), low-fat butter, tomato ketchup] | 10 mins | 10 mins | [American Breakfast, American Burgers / Grills, Breakfast Sandwiches, Indian Tawa, Quick Breakfast Indian, Healthy Indian Breakfast] | 4Makes 4 open rolls | Indian | Loads of fibre and vitamin-rich veggies and low-fat butter go into these sandwiches with a difference. Low in calories, the whole wheat rolls are apt for weight watchers, diabetics and people with heart disease. | [Cut each hot dog roll horizontally into 2 halves., Scoop the centre of each hot dog roll halve, using a spoon so that a light depression is formed for the stuffing. Keep these scooped bread crumbs aside., Heat the oil in a non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the carrots, baby corn and broccoli and sauté on a medium flame for 1 to 2 minutes., Add the scooped bread crumbs, milk, salt and chilli flakes and cook on a medium flame for 1 to 2 minutes, stirring continuously., Divide the topping into 4 equal portions and keep aside., Apply ¼ tsp of butter on both sides of each hot dog roll halve and toast them lightly on a tava (griddle), till both sides are golden brown in colour., Place one toasted hot dog roll half on a clean, dry surface with the scooped side facing upwards. Spread a portion of the topping evenly in the scooped bread. Finally spread 1 tsp of tomato ketchup evenly over it., Repeat step 8 to make 3 more open hot dog rolls., Serve immediately.] | [Energy, 166 cal, Protein, 4.1 g, Carbohydrates, 22.7 g, Fiber, 0.6 g, Fat, 6.9 g, Cholesterol, 3.8 mg, Sodium, 84.5 mg] | mixed-vegetable-open-hot-dog-roll-38990r |
| rcp2311 | Mixed Vegetable Open Toast, Indian Style Vegetable Toast | Snacks | NA | [bread, grated processed cheese, chopped and boiled french beans, chopped and boiled carrots, oil, chopped garlic (lehsun), chopped onions, tomato ketchup, chilli powder, grated processed cheese, salt] | 15 mins | 3 mins | [Baked Snacks, Evening Tea Snacks, Indian Toast recipes, Toast Sandwich, Christmas, Mother's Day, Children's Day] | 5Makes 5 open toasts | Indian | mixed vegetable open toast recipe | Indian style vegetable toast | veg open bread toast | with 23 amazing images. mixed vegetable open toast recipe | Indian style vegetable toast | veg open bread toast is a cheesy and crispy snack perfect for snack time. Learn how to make Indian style vegetable toast. To make mixed vegetable open toast, for the mixed vegetable topping heat the oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 1 minute. Add the French beans, carrot, tomato ketchup, chilli powder, cheese and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Divide the topping in 5 equal portions and keep aside. Next to make Indian style vegetable toast, place all the bread slices on a baking tray with the buttered side facing upwards and bake in a pre-heated oven at 200°c (400°f) for 10 minutes or till crisp. Place all the bread toasts on a clean, dry surface, spread a portion of the mixed vegetable topping and sprinkle ½ tbsp of cheese evenly over each toast. Place them on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 5 to 7 minutes or till the cheese melts. Serve immediately. Open toasts are very tempting because you can see what is in them. Imagine the whiffs of sautéed onions and garlic spreading in the air, the sight of colorful veggies, and a sumptuous dose of melted cheese lovingly caressing the veggies. Try veg open bread toast and you are sure to make it again and again. Who can resist the temptation to bite into such an Indian style vegetable toast? While we suggest the use of baking the bread slices in an oven, those who don’t have it can toast the bread in a pop-up toaster and enjoy this delicacy. Have a go at other delightful open toasts like Mushroom Oregano Open Toast Sandwich, Baked Carrot and Spring Onion Open Toast and Crispy Spinach and Paneer Open Toasts. Tips to make mixed vegetable open toast. 1. The stuffing can be made in advance and kept. 2. Serve it immediately or else it will turn soggy. 3. If you are a jain, avoid onions and garlic and instead use chopped tomatoes. 4. Kids can also enjoy this by just reducing the chillies and adding a little more cheese. Enjoy mixed vegetable open toast recipe | Indian style vegetable toast | veg open bread toast | with step by step photos. | [Heat the oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 1 minute., Add the french beans, carrot, tomato ketchup, chilli powder, cheese and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Divide the topping in 5 equal portions and keep aside., To make the mixed vegetable open toast, place all the bread slices on a baking tray with the buttered side facing upwards and bake in a pre-heated oven at 200°c (400°f) for 10 minutes or till crisp., Place all the bread toasts on a clean, dry surface, spread a portion of the mixed vegetable topping and sprinkle ½ tbsp of cheese evenly over each toast., Place them on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 5 to 7 minutes or till the cheese melts., Serve the mixed vegetable open toast immediately.] | [Energy, 130 cal, Protein, 5 g, Carbohydrates, 16.4 g, Fiber, 0.5 g, Fat, 5.3 g, Cholesterol, 0 mg, Vitamin A, 169 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.3 mg, Vitamin C, 4 mg, Folic Acid, 6.2 mcg, Calcium, 84.2 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 95.3 mg, Potassium, 36.4 mg, Zinc, 0.1 mg] | mixed-vegetable-open-toast-indian-style-vegetable-toast-2311r |
| rcp230 | Mixed Vegetable Paratha | Dinner | Veg | [whole wheat flour (gehun ka atta), plain flour (maida), milk, salt, ghee, whole wheat flour (gehun ka atta), chopped and boiled mixed vegetables, oil, chopped onions, mashed potatoes, chopped coriander (dhania), chopped green chillies, chilli powder, garam masala, salt, oil, curd] | 15 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, One Dish Vegetarian Meals, One Meal Dinner, Indian Tawa, Tava, Snack Recipes for Kids, Stuffed Paratha Recipes for Dinner] | 5Makes 5 parathas | Punjabi | Mixed vegetable paratha, a wholesome breakfast option of north india, which is so tasty that it does not even require a side dish! grab all the veggies you can find in your refrigerator and stuff it into this paratha. A sprinkling of spices improves the taste of this parathas, while a dollop of butter further enhances it flavours. | [Combine all the ingredients in a deep bowl and knead into a semi-soft dough, using enough water. Cover and keep aside for at least 10 to 15 minutes., Divide the dough into 5 equal portions and roll out each portion of the dough into a 175 mm. (7”) diameter circle using a little wheat flour., Cook each roti very lightly on a hot tava (griddle)., Cover them with a muslin cloth and keep aside., Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent., Add the mixed vegetables and potatoes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the coriander, green chillies, chilli powder, garam masala and salt, mix well and cook on a medium flame for another minute., Remove from the flame and keep aside to cool for a while., Divide the stuffing into 5 equal portions and keep aside., Place a roti on a flat, dry surface, spread a portion of the stuffing on half of the roti and fold it over to make a semi-circle., Heat a non-stick tava (griddle) and cook each paratha, using a little oil, till golden brown spots appear on both the sides., Repeat steps 1 and 2 to make 4 more parathas., Serve immediately with fresh curds.] | [Not Given] | mixed-vegetable-paratha-230r |
| rcp38896 | Mixed Vegetable Paratha ( Rotis and Subzis) | NA | Veg | [whole wheat flour (gehun ka atta), plain flour (maida), milk, salt, ghee, whole wheat flour (gehun ka atta), chopped and boiled mixed vegetables, oil, chopped onions, mashed potatoes, salt, chopped coriander (dhania), chopped green chillies, chilli powder, garam masala, oil, curd] | 15 mins | 25 mins | [Punjabi roti recipes | Punjabi parathas, Stuffed Veg Parathas, Indian Tawa, Indian Party, Tava] | 5Makes 5 parathas (5 paratha ) | Punjabi | A wholesome breakfast option, which is so tasty that it does not even require a side dish! grab all the veggies you can find in your refrigerator and stuff it into this paratha! a sprinkling of spices improves the taste of this paratha, while the addition of a little ghee to the dough improves the texture and the aroma after cooking. | [Combine the whole wheat flour, plain flour, milk, salt and ghee in a deep bowl and knead into a semi-soft dough using enough water., Divide the dough into 5 equal portions and roll out each portion of the dough into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling., Cook each roti very lightly on a hot non-stick tava (griddle) and keep aside., Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes or till onions turn translucent., Add the mixed vegetables and potatoes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the salt, coriander, green chillies, chilli powder and garam masala, mix well and cook on a medium flame for another minute., Remove from the flame and allow it to cool for a while., Divide the stuffing into 5 equal portions and keep aside., Place a semi-cooked roti on a flat, dry surface and spread a portion of the prepared stuffing on half of the roti and fold it over to make a semi-circle., Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both sides., Repeat steps 1 and 2 to make 4 more parathas., Serve hot with fresh curds.] | [Energy, 213 cal, Protein, 4.7 g, Carbohydrates, 25.9 g, Fiber, 3.8 g, Fat, 10.2 g, Cholesterol, 1 mg, Sodium, 16.6 mg] | mixed-vegetable-paratha---rotis-and-subzis-38896r |
| rcp2464 | Mixed Vegetable Pie | Dinner | Veg | [boiled mixed vegetables, short crust pastry, oil, ginger-garlic (adrak-lehsun) paste, chopped onions, salt freshly ground black pepper (kalimirch), cooked macaroni, canned pineapple cubes, cooked long grain basmati rice (chawal), white sauce, chilli sauce, tomato ketchup, grated processed cheese] | 30 mins | 7 mins | [American Main Dish, One Dish Vegetarian Meals, One Meal Dinner, Baked, Raksha - Bandhan, Christmas, Teachers Day] | 8Makes 8 servings (8 serving ) | American | For many, the very mention of the word pie brings to mind a deliciously sweet dessert! But, pies mean more than that. The pie crusts can be filled with not just sweet somethings but also savoury stuff as in the case of this unforgettable Mixed Vegetable Pie. Filled with loads of veggies, rice and macaroni, held together with creamy white sauce, and flavoured with peppy ingredients like chilli sauce and tomato ketchup, this pie is a really exciting mouthful! Chunks of pineapple add to the fun, by giving the pie occasional bursts of tangy juiciness! One thing you need to ensure is that this pie must be served immediately on preparation – only then you can enjoy its real flavour and texture. This pie needs just a bowl of simple soup like Tomato Soup or Cream Of Carrot Soup to add up to a filling meal. | [Heat the oil in a broad non-stick pan, add the ginger-garlic paste and onions and sauté on a medium flame for 1 minute., Add the mixed vegetables and salt and sauté on a medium flame for 2 minutes., Add the macaroni, pineapple and rice, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the white sauce, chilli sauce, tomato ketchup and pepper powder, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Transfer the mixture into the shortcrust pastry and spread it evenly., Sprinkle the cheese evenly over it and bake in a pre-heated oven at 200°c (400°f) for 10 minutes., Serve immediately.] | [Energy, 156 cal, Protein, 9 g, Carbohydrates, 19.4 g, Fiber, 1.5 g, Fat, 6.9 g, Cholesterol, 0 mg, Vitamin A, 315.3 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.5 mg, Vitamin C, 6 mg, Folic Acid, 4.6 mcg, Calcium, 55.3 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 63.1 mg, Potassium, 52 mg, Zinc, 0.2 mg] | mixed-vegetable-pie-2464r |
| rcp33741 | Mixed Vegetable Salad ( Exotic Diabetic Recipe ) | NA | NA | [olive oil oil, lemon juice, chopped coriander (dhania), sugar substitute, dried oregano, salt, shredded lettuce, red yellow green, sliced baby corn, bean sprouts, sliced carrots] | 10 mins | 0 mins | [Indian Salads with dressing, Toss & Mix Salads (No cooking), Low Calorie Indian Salad, Diabetic Salads, Diabetic International Recipes] | 4Makes 4 servings | Indian | ‘Healthy salads’ can sometimes be boring, and you might end up wishing for a richer dressing! But this one is sure to be a refreshing change. This healthy basket of veggies makes a healthy, fibre-rich treat that helps regulate blood sugar levels. A perfect food to satisfy small hunger pangs, it keeps you away from binge-eating. I have used a sugar substitute in place of sugar and also used less oil in the dressing. Oregano and pepper impart a mexican flavour to this salad. And the best part is, you do not have to necessarily abide by the selection of veggies used in this recipe – just go with whatever is handy! | [Put the lettuce, capsicum and baby corn in a vesselful of ice-cold water for half an hour. This will make them crisp., Drain, wrap in a muslin cloth and refrigerate till ready to use., Just before serving, combine all the vegetables and the bean sprouts and carrots in a bowl, add the dressing and toss well., Serve immediately., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Not Given] | mixed-vegetable-salad--exotic-diabetic-recipe--33741r |
| rcp1344 | Mixed Vegetable Soup | NA | NA | [chopped tomatoes, chopped onions, chopped cabbage, chopped capsicum, oil, salt, grated processed cheese] | 10 mins | 20 mins | [Thick / Creamy Indian Soups, Western Party, Pressure Cooker, Non-stick Pan, Quick Pressure Cooker, Cancer Soups] | 3Makes 3 servings | Indian | mixed vegetable soup recipe |mix veg soup | vegetable soup restaurant style | with 29 amazing images. easy healthy mixed vegetable soup is a simple yet delectable soup which can be enjoyed by people of all ages. Learn how to make easy healthy mixed vegetable soup. I love having this healthy mixed vegetable soup for lunch as it’s made from a combination of healthy vegetables like tomatoes, onions, capsicum and cabbage which are pressure cooked. To make mixed vegetable soup, heat the oil in a pressure cooker, add the onions and sauté on a medium flame for 1 minute. Add the tomatoes, cabbage and capsicum and sauté on a medium flame for 2 minutes. Add 1½ cups of water, mix well and pressure cook for 3 whistles. Cool and blend in a mixer till smooth. Transfer the soup into a deep non-stick pan, add the salt and pepper, mix well and cook on a medium flame for 2 minutes. Serve mixed vegetable soup hot. Let’s try our hand at making mixed vegetable soup classic favourite, served at restaurants and homes across the world! The vegetable soup restaurant style has a kind of universal appeal, cutting across boundaries like age, culture and geography. At most, you will find people lacing it with some sauces, adding a dash of pepper to it, or changing the combo of veggies used, but it is rare to find somebody who doesn't like it. Here, we have combined tangy tomatoes with an assortment of veggies like onions, cabbage and capsicum, which contribute a rich aroma and flavour to this easy healthy mixed vegetable soup. Enjoy vegetable soup restaurant style hot and fresh, setting the right pace for a lovely dinner. Serve with accompaniments like Bread Rolls, Fried Mozzarella Sticks or Herbed Pizza Strips. Tips for mixed vegetable soup. 1. Cabbage can be replaced with cauliflower. 2. For the Jain version, avoid the onions. 3. Let the pressure cooker cool down completely before opening it. Enjoy mixed vegetable soup recipe |mix veg soup | vegetable soup restaurant style | easy healthy mixed vegetable soup | with step by step photos and video below. | [To make mixed vegetable soup, heat the oil in a pressure cooker, add the onions and sauté on a medium flame for 1 minute., Add the tomatoes, cabbage and capsicum and sauté on a medium flame for 2 minutes., Add 1½ cups of water, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Cool and blend in a mixer till smooth., Transfer the soup into a deep non-stick pan, add the salt and pepper, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve the mixed vegetable soup immediately garnished with cheese.] | [Energy, 57 cal, Protein, 1.2 g, Carbohydrates, 5.1 g, Fiber, 2 g, Fat, 3.5 g, Cholesterol, 0 mg, Sodium, 13.4 mg] | mixed-vegetable-soup-1344r |
| rcp38836 | Mixed Vegetable Soup for Babies and Toddlers | NA | NA | [chopped cauliflower, chopped bottle gourd (doodhi / lauki), chopped carrot, chopped and deseeded tomatoes] | 10 mins | 11 mins | [Mixer, Non-stick Pan, Jaundice Diet, Jaundice Recovery Diet] | 1Makes 1 cup | NA | Mixed Vegetable Soup for Babies and Toddlers | Mix Vegetable Soup for Babies | Homemade Vegetable Soup for Kids | Vegetable Soup – Baby Food | with 38 amazing images. This delectable Mixed Vegetable Soup for Babies and Toddlers introduces your baby to more vegetables, with varied textures, colours and flavours. Cauliflower, bottle gourd, carrot and tomatoes come together to create a partly sweet and partly tangy Homemade Vegetable Soup for Babies that your kid is sure to enjoy once 8 months and above. What’s more, this Mix Vegetable Soup for Babies also happens to be a true multi-vitamin delicacy, rich in vitamins A and C, and folic acid too. If your little one does not like the flavour or texture of tomatoes, you can avoid it to make the soup milder. No salt has been added to the soup, since it is for babies below 1 year. Once your baby is a toddler, you can add restricted amount of salt. As a variation, you can also add a pinch of freshly ground black pepper powder to this Mixed Vegetable Soup for Babies and Toddlers. Enjoy Mixed Vegetable Soup for Babies and Toddlers | Mix Vegetable Soup for Babies | Homemade Vegetable Soup for Kids | Vegetable Soup – Baby Food with detailed step by step photos. | [To make mixed vegetable soup for babies and toddlers, combine the cauliflower, bottle gourd, carrot and tomatoes with 1 cup of water in a pressure cooker, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Cool slightly and blend in a mixer till smooth., Transfer the mixture into a deep non-stick pan and cook on a medium flame for 1 minute., Serve the mixed vegetable soup for babies and toddlers lukewarm.] | [Energy, 41 cal, Protein, 1.7 g, Carbohydrates, 7.6 g, Fiber, 4.3 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 39.2 mg] | mixed-vegetable-soup-for-babies-and-toddlers-38836r |
| rcp4923 | Mixed Vegetable Stir-fry ( Microwave Recipe) | NA | NA | [baby corn, snow peas, bean sprouts, chopped spring onion greens, chopped spring onions, chopped garlic (lehsun), chopped green chillies, water, cornflour water, oil, sugar, salt] | 10 mins | 4 mins | [Indian Stir Fry] | 2Makes 2 servings | Indian | Fresh vegetables like baby corn, snow peas and bean sprouts are tossed together in garlic to make this delectable stir-fry. The cornflour and water mixture helps to make a thick sauce which coats the veggies lightly and prevents them from drying out. | [In a microwave safe bowl, combine together baby corn, snow peas and bean sprouts along with 2 tablespoons of water and microwave on high for 1 minute. Remove and keep aside., In another microwave safe bowl, add the oil, spring onion whites, garlic and green chillies and microwave on high for 1 minute., Add the water, cornflour mixture, cooked vegetables, spring onion greens, sugar, salt and pepper, mix well and microwave on high for 2 minutes.] | [Energy, 52 cal, Protein, 1.8 g, Carbohydrates, 5.7 g, Fiber, 1.6 g, Fat, 2.7 g, Cholesterol, 0 mg, Vitamin A, 154.8 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.4 mg, Vitamin C, 17 mg, Folic Acid, 22.6 mcg, Calcium, 23.1 mg, Iron, 1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1.7 mg, Potassium, 94.8 mg, Zinc, 0.2 mg] | mixed-vegetable-stir-fry--microwave-recipe-4923r |
| rcp41654 | Mixed Vegetable Thoran, Low Salt Recipe | Lunch | NA | [chopped onions, chopped carrot, chopped french beans, green peas, oil, mustard seeds ( rai / sarson), urad dal (split black lentils), whole dry kashmiri red chillies, crushed garlic (lehsun), salt, roasted and crushed cumin seeds (jeera), chilli powder] | 15 mins | 11 mins | [Sukhi Sabzis, Traditional Indian Sabzis, Non-stick Pan, Diabetes and Kidney friendly, Lower Blood Pressure Subzis & Dals, Healthy Lunch Work Recipes] | 3Makes 3 servings | Indian | Thoran is an all-time favourite Keralite vegetable preparation. It is a simple but flavour-packed method of tempering veggies with red chillies and garlic, and seasoning it with crushed cumin seeds. A dash of red chilli powder adds a touch of spice to this peppy dish. Do not miss out on the garlic, because it not only adds flavour to the Mixed Vegetable Thoran but also helps control your blood pressure. The combination of ingredients in the tempering gives the Thoran such a rich aroma and flavour that you do not feel the reduction in salt. Enjoy this South Indian delicacy with whole wheat rotis . | [Heat oil in a deep non-stick pan and add mustard seeds., When the seeds crackle, add the urad dal, dry red chillies and garlic and sauté on medium flame for 1 minute., Add the onions, carrot, french beans, green peas and salt and sauté on medium flame for 2 minutes., Add 2 tbsp of water and mix well. Cover it with a lid and cook on medium flame for 6 minutes, while stirring occasionally., Add the cumin seeds and chilli powder, mix well and cook on medium flame for 1 minute, while stirring occasionally., Serve hot.] | [Energy, 55 cal, Protein, 1.7 g, Carbohydrates, 8 g, Fiber, 2.6 g, Fat, 1.8 g, Cholesterol, 0 mg, Sodium, 141 mg] | mixed-vegetable-thoran-low-salt-recipe-41654r |
| rcp2101 | Mixed Vegetable Topping On Salted Biscuits | Snacks | NA | [salted biscuits, chopped and boiled mixed vegetables, chopped onions, chopped tomatoes, butter, chopped green chillies, tomato ketchup, chopped coriander (dhania), chilli powder, salt, grated processed cheese] | 15 mins | 4 mins | [Indian Snacks for Entertaining, Evening Tea Snacks, Saute, High Tea Party, Cocktail Party, Non-stick Pan] | 6Makes 6 servings | Indian | Can you imagine biscuits that taste as exciting as any of our desi delicacies like cutlets or pav bhaji? Well, here is a creation that will just about fulfill that dream! Salted biscuits with a topping of tomatoes, onions and mixed vegetables sautéed in butter and perked up with tomato ketchup and coriander, is sure to be quite interesting to the palate. One thing to keep in mind is that you can keep the topping ready, but should assemble the Mixed Vegetable Topping on Salted Biscuits just before serving. | [Heat the butter in a broad non-stick pan, add the onions and green chillies and sauté on a medium flame for 1 minute., Add the tomatoes, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the boiled mixed vegetables, tomato ketchup, coriander, chilli powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Put a little mixture on each salted biscuit and sprinkle ½ tsp of cheese evenly over it., Serve immediately.] | [Energy, 99 cal, Protein, 3.1 g, Carbohydrates, 11.2 g, Fiber, 0.2 g, Fat, 4.9 g, Cholesterol, 0 mg, Vitamin A, 105.8 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 3 mg, Folic Acid, 2.3 mcg, Calcium, 54 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 60.9 mg, Potassium, 18.9 mg, Zinc, 0 mg] | mixed-vegetable-topping-on-salted-biscuits-2101r |
| rcp40914 | Mixed Vegetable Uttapa | Snacks | Vegan | [dosa batter, chopped cabbage, grated cauliflower, chopped onions, chopped capsicum, chopped beetroot, sugar, chilli powder, salt] | 20 mins | 30 mins | [South Indian Uttapam, Breakfast using Leftovers, Indian Snacks for Entertaining, Low Calorie Indian Snacks, Evening Tea Snacks, Low Carb Diet, Vegan] | 28Makes 28 mini uttapas | South Indian | Uttapa is an all-time favourite snack across the country. These delicious uttapas, made with dosa batter are not only tasty but sumptuous and satiating too. We have made a zero-oil version of this popular snack by adding a variety of veggies to the batter. This makes the uttapas flavourful and colourful, and also keeps them soft and moist even without oil. This great low-cal Mixed Vegetable Uttapa is loaded with nutrients and fibre, and makes a wonderful evening snack . | [Combine all the ingredients in a deep bowl and mix well., Heat a non-stick mini uttapa pan, pour small spoonfuls of the batter in each of the 7 uttapa moulds and spread in a circular motion to make a 75 mm. (3") diameter circle., Cook the uttapas till they turn golden brown in colour from both the sides., Repeat steps 2 and 3 to make 21 more uttapas in 3 more batches., Serve immediately.] | [Energy, 13 cal, Protein, 3.8 g, Carbohydrates, 2.6 g, Fiber, 0.3 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 1.5 mg] | mixed-vegetable-uttapa-40914r |
| rcp4352 | Mixed Vegetable White Korma | NA | Veg | [chopped and boiled mixed vegetables, sliced capsicum, diagonally cut and blanched baby corn, chopped onions, chopped green chillies, poppy seeds (khus-khus), milk, ghee, cumin seeds (jeera), cloves (laung / lavang), cinnamon (dalchini), cardamom (elaichi), garlic (lehsun) paste, green chilli paste, paneer (cottage cheese) cubes, garam masala, chopped canned pineapple, salt] | 10 mins | 20 mins | [Mughlai Sabzis, Veg Mughlai sabzi, Curries, Sabzis with Gravies, Traditional Indian Sabzis, Iftar Recipes for Ramadan / Ramzan, Non Stick Kadai Veg, Iftar Main Course for Ramadan] | 4Makes 4 servings | Indian | Chunky vegetables drowned in an absolutely flavourful white korma starring aromatic spices and a nice onion cum poppy seeds paste! The chopped pineapple is a very thoughtful addition to the Mixed Vegetable White Korma as they provide not just crunch but also a bit of tang to an otherwise creamy gravy, making it a treat to the taste buds. The vegetables show up well against the white korma base, making this dish a pretty sight to behold too. | [Combine the onions, green chillies, poppy seeds and milk in a deep non-stick pan, mix well and cook on a medium flame for 4 minutes, while stirring occasionally., Allow the mixture to cool completely and blend in a mixer to a smooth paste. Keep aside., Heat the ghee in a deep non-stick kadhai, add the cumin seeds, cloves, cinnamon, cardamom and bay leaf and sauté on a medium flame for a few seconds., Add the prepared onion paste, garlic paste and green chilli paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add all the vegetables, paneer, garam masala, pineapple, salt and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve hot.] | [Not Given] | mixed-vegetable-white-korma-4352r |
| rcp3411 | Mixed Vegetable-water Pickle | NA | NA | [carrot juliennes, cauliflower florets, shallots (madras onions), green peppercorns, fresh green garlic (hara lehsun) garlic (lehsun), split mustard seeds (rai na kuria), turmeric powder (haldi), chilli powder, black peppercorns (kalimirch), nigella seeds (kalonji), asafoetida (hing), split fenugreek seeds (methi na kuria), salt] | 10 mins | 5 mins | [Punjabi Raita | Punjabi Chutney | Achar, Pickles / Achar, Oil free Achaar] | 4Makes 4 servings | Punjabi | This is one of Delhi's most popular winter pickles. Large glass jars of this pickle are often sold at street corners. An assortment of fresh winter vegetables, fresh green garlic in tangy mustard flavoured water makes my mouth water just to think of it. Special "black" carrots available in winter enrich the colour of the "water" in this pickle to a glorious beet colour. Unable to find the bleeding "black" carrots, I have substituted them with ordinary red carrots. I often replenish the vegetables in this pickle as they get eaten. Fresh green peppercorns with their stalks can be added if they are in season. This pickle stays well for 8 to 10 days. It will get sour as time passes, you may need to add some sugar as that happens. One way to slow its deterioration is to refrigerate it. | [In a large bowl, combine all the ingredients and mix well., In a pan, boil 1 cup of water. Cool completely and add to the prepared pickle., Bottle in a sterilised glass jar and keep aside to mature for 1 to 2 days., Store refrigerated for upto 1 month.] | [Energy, 22 cal, Protein, 0.8 g, Carbohydrates, 4.3 g, Fiber, 1.7 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 1955.7 mg] | mixed-vegetable-water-pickle-3411r |
| rcp22512 | Mixed Vegetables ( How To Cook Vegetables In Microwave) | NA | NA | [chopped mixed vegetables, water] | 15 mins | 3 mins | [Microwave, Microwave] | 2Makes 1 to 2 cups (1 cup ) | NA | A basic way to make your cooking fast and easy by cooking vegetables in microwave. | [Place 1 cup chopped/diced [into 25mm (1") pieces] vegetables on a microwave-proof plate., Sprinkle 1 tablespoon water over them and microwave on high for 3 minutes. Use as required., The same procedure can be used to cook either 1 cup of the above vegetables individually or 1 cup mixed chopped vegetables.] | [Energy, 62 cal, Protein, 4 g, Carbohydrates, 11.1 g, Fiber, 5.9 g, Fat, 0.2 g, Cholesterol, 0 mg, Vitamin A, 638.1 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.6 mg, Vitamin C, 26.9 mg, Folic Acid, 19 mcg, Calcium, 53.4 mg, Iron, 1.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 30.4 mg, Potassium, 131.5 mg, Zinc, 0.3 mg] | mixed-vegetables--how-to-cook-vegetables-in-microwave-22512r |
| rcp257 | Mixed Vegetables Coconut Curry, Sabzi ka Salan | NA | Veg | [chopped and boiled mixed vegetables, oil, chopped onions, green chilli paste, chilli powder, turmeric powder (haldi), tomato pulp, curd (dahi), coconut milk (nariyal ka doodh), sugar, salt, cloves (laung / lavang), black peppercorns (kalimirch), cardamoms (elaichi), nutmeg (jaiphal) powder] | 15 mins | 10 mins | [Frozen Foods, Indian Freezer Recipes, Sabzis with Gravies, Traditional Indian Sabzis, Indian Party, Kadai Veg, Hyderabadi Sabzis, Frozen Foods Sabzi] | 4Makes 4 servings | Indian | mixed vegetables coconut curry recipe | sabzi ka salan | vegetarian curry with coconut milk | mixed vegetable curry for chapati and rice | with 40 amazing images. mixed vegetables coconut curry recipe | sabzi ka salan | vegetarian curry with coconut milk | mixed vegetable curry for chapati and rice is a pleasant mildly sweet flavoured sabzi. Learn how to make vegetarian curry with coconut milk. To make mixed vegetables coconut curry, heat the oil in a kadhai, add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn translucent. Add the green chilli paste, chilli powder and turmeric powder and sauté on a medium flame for a few seconds. Sprinkle a little water to avoid the onions from burning. Add the tomato pulp and curds, mix well and cook on a slow flame for 2 to 3 minutes, while stirring continuously. Add the mixed vegetables and coconut milk, mix well and bring to boil. over and cook on a slow flame for another 3 to 4 minutes, while stirring occasionally. Add the dry powder, sugar and salt, mix well and cook on a medium flame for 1 more minute, while stirring occasionally. Serve hot. An aromatic vegetable preparation made with a bounty of veggies. While we have used French beans, green peas, carrots and cauliflower you can opt to use other vegetables as well. Although a lot of vegetables and spices are used in the sabzi ka salan, the preparation style is such that the final effect is quite light! What will leave a lasting impression on the diners is the use of freshly ground special dry masala in vegetarian curry with coconut milk. Whole spices like cloves, cinnamon, black pepper and nutmeg are added to give a robust flavour. It complements in flavours and aroma perfectly with coconut milk. Further a pinch of sugar balances the tangy taste of tomato pulp in mixed vegetable curry for chapati and rice. Tips for mixed vegetables coconut curry. 1. Always add a little salt, while boiling vegetables as they absorb the flavour of salt well at this stage. 2. After adding curd, remember to stir continuously to avoid it from splitting. 3. After adding coconut milk, ensure to cook on a slow flame and again keep stirring in between. 4. You can buy readymade coconut milk or make coconut milk at home. 5. If you are serving the sabzi later, you might have to add a little water before reheating to adjust the consistency of the sabzi. Enjoy mixed vegetables coconut curry recipe | sabzi ka salan | vegetarian curry with coconut milk | mixed vegetable curry for chapati and rice | with step by step photos. | [To make mixed vegetables coconut curry, heat the oil in a kadhai, add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn translucent., Add the green chilli paste, chilli powder and turmeric powder and sauté on a medium flame for a few seconds. Sprinkle to a little water to avoid the onions from burning., Add the tomato pulp and curds, mix well and cook on a slow flame for 2 to 3 minutes, while stirring continuously., Add the mixed vegetables and coconut milk, mix well and bring to boil. Cover and cook on a slow flame for another 3 to 4 minutes, while stirring occasionally., Add the dry powder, sugar and salt, mix well and cook on a medium flame for 1 more minute, while stirring occasionally., Serve the mixed vegetables coconut curry hot.] | [Energy, 219 cal, Protein, 4.3 g, Carbohydrates, 10.7 g, Fiber, 3.5 g, Fat, 17.3 g, Cholesterol, 6 mg, Sodium, 27.6 mg] | mixed-vegetables-coconut-curry-sabzi-ka-salan-257r |
| rcp33121 | Mixed Vegetables In Black Bean Sauce ( Chinese Cooking ) | NA | Veg | [oil, chopped garlic (lehsun), chopped celery, sliced spring onions whites, sliced mixed vegetables, broccoli florets, salt, black bean sauce, sugar, cornflour water] | 15 mins | 12 mins | [Chinese Vegetable, Chinese Mini Meals, Saute, Kadai Veg] | 4Makes 4 servings | Chinese | Black bean sauce is a pungent condiment that imparts a distinct flavor to a dish. Bottled black bean sauce is readily available in leading supermarkets. All you need to do is cook all the chopped vegetables together with this yummy sauce, corn flour, garlic and fresh spring onions. And voila, your mixed vegetables in black bean sauce are ready to serve! | [Heat the oil in a wok / kadhai on a high flame till it smokes., Add the garlic, celery, spring onions and sauté on a high flame for 2 minutes., Add the mixed vegetables, broccoli and salt and sauté on a high flame for another 2 minutes., Add the black bean sauce, sugar and cornflour mixture and cook on a high flame for a minute or till the mixture thickens. Serve hot.] | [Energy, 102 cal, Protein, 4 g, Carbohydrates, 12.1 g, Fiber, 4.5 g, Fat, 4.5 g, Cholesterol, 0 mg, Vitamin A, 728 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.5 mg, Vitamin C, 31.7 mg, Folic Acid, 23.4 mcg, Calcium, 56 mg, Iron, 1.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 580.5 mg, Potassium, 151.6 mg, Zinc, 0.3 mg] | mixed-vegetables-in-black-bean-sauce--chinese-cooking--33121r |
| rcp22524 | Mixed Vegetables in Coconut Gravy ( Microwave) | NA | NA | [chopped mixed vegetables, chilli powder, turmeric powder (haldi), coriander (dhania) powder, cumin seeds (jeera) powder, garam masala, oil, salt, grated coconut, chopped onions, chopped green chillies, ginger (adrak), garlic (lehsun) cloves] | 10 mins | 4.30 mins | [Microwave Subzi, Microwave, Microwave] | 2Makes 2 servings | NA | This is certainly a no-hassle subzi. . . . Just toss in all the ingredients and let the microwave work its magic. | [Combine the oil and prepared paste and microwave on high for 1 ½ minutes, stirring after 1 minute., Add the chilli powder, turmeric powder, coriander powder, cumin seed powder, garam masala, mixed vegetables, salt, ¼ cup of water and microwave on high for 3 minutes, stirring once after 1½ minutes., Serve immediately.] | [Energy, 238 cal, Protein, 3 g, Carbohydrates, 10.8 g, Fiber, 4.8 g, Fat, 20.3 g, Cholesterol, 0 mg, Vitamin A, 454 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.5 mg, Vitamin C, 17.2 mg, Folic Acid, 13 mcg, Calcium, 43.4 mg, Iron, 1.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 16.5 mg, Potassium, 107.7 mg, Zinc, 0.3 mg] | mixed-vegetables-in-coconut-gravy---microwave-22524r |
| rcp1399 | Mixed Vegetables in Creamy Sauce | NA | Veg | [diagonally cut and boiled mixed vegetables, butter, chopped onions, chopped green chillies, garlic (lehsun) paste, white sauce, salt, butter naan, garlic bread] | 10 mins | 4 mins | [Italian Main Dish, Sabzis with Gravies, Easy Vegetarian Curry, Raksha - Bandhan, Christmas, Mother's Day, Western Party] | 3Makes 3 servings | Italian | mixed vegetables in creamy sauce recipe | vegetables in white sauce | creamy mixed vegetables | mix veg curry in white sauce | with 15 amazing images. mixed vegetables in creamy sauce recipe | vegetables in white sauce | creamy mixed vegetables | mix veg curry in white sauce is a simple yet exotic addition to your meals. Learn how to make vegetables in white sauce. Creamy mixed vegetables is a dish that is sure to pamper your palate with its luscious texture and appealing flavour. Colourful and juicy veggies are sautéed with flavourful ingredients like green chillies and onions, and cooked with white sauce. The secret of this mix veg curry in white sauce lies in the perfect white sauce. Learn to make white sauce at home. The white sauce should neither be too thick or too thin, in order to get the right consistency. A dash of pepper is all that is needed to boost the taste of this delectable vegetables in white sauce, which is fabulously creamy even without any cream or cheese being added to it! Enjoy it hot, with Butter Naan or Garlic Bread. Tips for mixed vegetables in creamy sauce. 1. Chop the onions finely for a good mouthfeel. 2. Boil the vegetables such that they get cooked and yet maintain a slight crunch. 3. If you are serving this sabzi later, then adjust the consistency of the curry by adding little milk and re-heating it before serving. Enjoy mixed mixed vegetables in creamy sauce recipe | vegetables in white sauce | creamy mixed vegetables | mix veg curry in white sauce | with step by step photos. | [To make mixed vegetables in creamy sauce, heat the butter in a broad non-stick pan, add the onions, green chillies and garlic paste and sauté on a medium flame for 1 minute., Add the vegetables and sauté on a medium flame for 1 minute., Add the white sauce, little salt and pepper, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve the mixed vegetables in creamy sauce hot with butter naan or garlic bread.] | [Energy, 207 cal, Protein, 6.1 g, Carbohydrates, 14.2 g, Fiber, 2.4 g, Fat, 11.9 g, Cholesterol, 32.6 mg, Sodium, 91.3 mg] | mixed-vegetables-in-creamy-sauce-1399r |
| rcp41217 | Mixed Vegetables in Palak Methi Gravy | NA | Veg | [boiled mixed vegetables, chopped spinach (palak), fenugreek (methi) leaves, baking soda, chopped onions, green chilli paste, salt, low-fat milk] | 25 mins | 9 mins | [Sabzis with Gravies, Leafy Vegetable Sabzis, Non-stick Pan, Calcium Rich Indian Recipes, Iron Rich Indian recipes, Vitamin C Rich Indian recipes, Vitamin E Rich] | 4Makes 4 servings | Indian | A mouth-watering treat of mixed vegetables drowned in an awesome gravy of spinach and fenugreek leaves, flavoured simply with green chilli paste. The addition of methi to the spinach base is what makes this recipe so interesting, because it lends a unique, pleasantly-bitter flavour to it. Mixed veggies and onions lend a juicy crunch to this recipe, which is loaded with iron and folic acid from the greens. If you want to boost the protein content of the Mixed Vegetables in Palak Methi Gravy, you can replace half the mixed veggies with low-fat paneer cubes. Serve with Masala Paratha or Plain Parathas . | [Combine the spinach, fenugreek leaves, baking soda and ½ cup of water in a deep non-stick pan and mix well. Cover with a lid and cook on a medium flame for 2 minutes, while stirring occasionally., Cool and blend in a mixer till smooth. Keep aside., Heat a deep non-stick pan on a medium flame and when it is hot, add the onions and dry roast on a medium flame for 2 minutes., Add the spinach-fenugreek mixture, green chilli paste and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the mixed vegetables and milk, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve hot.] | [Energy, 75 cal, Protein, 4.9 g, Carbohydrates, 12.6 g, Fiber, 6.4 g, Fat, 0.6 g, Cholesterol, 0 mg, Sodium, 61.6 mg] | mixed-vegetables-in-palak-methi-gravy-41217r |
| rcp1499 | Mixed Vegetables Patiala Style | NA | Veg | [chopped mixed vegetables, cornflour, milk, ghee, chopped onions, garlic (lehsun) paste, ginger (adrak) paste, chopped capsicum, chopped green chillies, turmeric powder (haldi), sugar, cinnamon (dalchini) powder, salt, chopped coriander (dhania)] | 20 mins | 7 mins | [Punjabi Sabzis, Semi-Dry Sabzis, Traditional Indian Sabzis, Diwali, Mother's Day, Indian Party, Non Stick Kadai Veg] | 3Makes 3 servings | Punjabi | An all-time favourite from Punjab, the Mixed Vegetables Patiala Style is made of veggies perked up with spices and pungent pastes. Note that the veggies and pastes are all sautéed in ghee, which gives a unique flavour and aroma to this dish. Milk gives a rich flavour and creamy texture to the gravy, while a pinch of sugar, cardamom and cinnamon powders give a pleasant sweetness to this mixed vegetable preparation. Enjoy it hot with rotis or parathas . | [Combine the cornflour and milk in a deep bowl, mix well and keep aside., Heat the ghee in a deep non-stick kadhai, add the onions, garlic paste and ginger paste and saute on a medium flame for 1 minute., Add the capsicum and saute on a medium flame for 1 minute., Add the green chillies, turmeric powder, mixed vegetables, sugar, cardamom powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the milk, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Serve hot garnished with coriander.] | [Energy, 200 cal, Protein, 5.4 g, Carbohydrates, 14.7 g, Fiber, 4.4 g, Fat, 12.2 g, Cholesterol, 8 mg, Sodium, 31 mg] | mixed-vegetables-patiala-style-1499r |
| rcp4726 | Mocha Cup | NA | NA | [chocolate, dark chocolate, milk, rum, whipped cream, whipped cream, powdered sugar, vanilla essence, coffee powder, dark chocolate, chopped chocolate] | 10 mins | 5 mins | [Mousse, Desserts for Entertaining, Indian Birthday Party] | 4Makes 4 servings | Indian | A delicious, elegant no-fuss dessert that's a favourite with adults and kids alike. | [Combine the chocolate with the milk in a saucepan and melt over gentle heat till it becomes a smooth sauce. Cool slightly and add the rum if desired., Whip the cream till soft peaks form and fold it into the cooled chocolate mixture. Keep aside., Combine the cream, sugar and vanilla essence in a bowl and whisk well till soft peaks form., Dissolve the coffee in 1 tablespoon of warm water and add it to this whipped cream., Add the chocolate and mix gently. Keep aside., Sprinkle the crushed cookies into 4 long stemmed glasses., Pour approx. 2-3 tablespoons of the coffee cream into each glass., Spoon a little of the chocolate mousse into each glass and then pour the remaining coffee cream into each of the 4 glasses., Garnish with a little chopped chocolate and refrigerate till it has set., Serve chilled.] | [Energy, 789 cal, Protein, 6.2 g, Carbohydrates, 67.8 g, Fiber, 0 g, Fat, 60.4 g, Cholesterol, 0.6 mg, Sodium, 54.1 mg] | mocha-cup-4726r |
| rcp35869 | Mocha Cup ( Mousses Recipe) | NA | NA | [dark chocolate, milk, powdered sugar, whipped cream, vanilla essence, honey, whipped cream, powdered sugar, vanilla essence, coffee powder water, dark chocolate, coffee beans] | 10 mins | 0.5 mins | [French Desserts, Mousse, Thanksgiving, Western Party] | 4Makes 4 servings | French | Are you game for a cupful of joy? then, try this elegant dessert made from a perfect combination of coffee cream and chocolate mousse. The highlight of this dessert is its layered format, comprising chocolate mousse sandwiched between two layers of coffee mousse. | [Combine the chocolate and milk in a microwave safe bowl and microwave on high for 30 seconds. Remove and mix well till no lumps remain., Strain the mixture using a sieve and keep aside., Combine the powdered sugar and beaten whipped cream in a deep bowl and fold gently., Add the prepared chocolate–milk mixture and fold gently., Add the vanilla essence and honey and fold gently. Keep aside., Combine the beaten whipped cream, sugar and vanilla essence in a bowl and fold gently., Add the coffee mixture and fold gently., Add the melted chocolate and fold gently. Keep aside., Pour the coffee cream into a plastic piping bag and fold the top end of the piping bag so as to seal it. Snip a bit off the tip so as to get a tiny hole for the piping to come out., Pipe out 1/8 of the coffee cream in a tall glass., Pour the chocolate mousse into a plastic piping bag and fold the top end of the piping bag so as to seal it. Snip a bit off the tip so as to get a small hole for the piping to come out., Pipe out ¼ of the chocolate mousse on top of the coffee cream in the same tall glass., Again pipe out 1/8 of the coffee cream on top of the chocolate mousse in the same tall glass., Repeat the steps 2, 4 and 5 to make 3 more glasses., Refrigerate for at least 2 to 3 hours or till the mousse sets., Garnish with coffee beans and serve chilled.] | [Energy, 583 cal, Protein, 4 g, Carbohydrates, 54.7 g, Fiber, 0 g, Fat, 42.1 g, Cholesterol, 1.2 mg, Sodium, 42.7 mg] | mocha-cup--mousses-recipe-35869r |
| rcp22713 | Mocha Dip | NA | NA | [coffee powder, fresh cream, chopped dark chocolate, vanilla sponge cake pieces, marshmallows, fresh fruits] | 2 mins | 3 mins | [Indian Dips / Sauces, Microwave, Cocktail Party, Fondue Party, Microwave, Quick Indian Dips, Gravies & Sauces, Kitty Party Sweets] | 2Makes 2 cups (28 tbsp ) | Indian | Like a mocha cappuccino with a sprinkling of cinnamon on top, this dip proves to be a perfect end to a party fare. Dip a piece of vanilla sponge cake and marshmallows and fresh fruits into Mocha Dip, pop into your mouth, sit back and enjoy as it melts its way into your heart. | [Combine the coffee powder with 1 tbsp of water in a microwave safe bowl and microwave on high for 30 seconds to make a coffee decoction. Keep aside., Heat the fresh cream in a broad non-stick pan and cook on a slow flame for 1 to 2 minutes, while stirring continuously., Switch off the flame, add the dark chocolate and mix well till no lumps remain., Add the coffee decoction and mix well., Serve warm with vanilla sponge pieces, marshmallows and fresh fruits.] | [Energy, 42 cal, Protein, 0.7 g, Carbohydrates, 1.9 g, Fiber, 0 g, Fat, 4.5 g, Cholesterol, 0 mg, Sodium, 2 mg] | mocha-dip-22713r |
| rcp32402 | Mocha Glaze Icing | NA | NA | [coffee powder, icing sugar, cocoa powder] | 2 mins | 0 mins | [Basic Indian Dessert Recipes] | 1Makes 0.75 cup (11 tbsp ) | Indian | Glaze icings are a wonderful tool. They will convert your homemade cupcakes or cookies into something elegant that looks as if you brought it home from the store. And they are also very easy to make. Here the basic glaze icing has been flavored with coffee and chocolate, which would go well with a vanilla flavored cake. But always spread the icing with a damp palette knife for a better finish. | [Combine the coffee powder and 4 tbsp of warm water in a small bowl, mix well and keep aside., Sieve the icing sugar and cocoa powder in a deep bowl., Add the coffee mixture and mix very well., Use immediately.] | [Energy, 77 cal, Protein, 0 g, Carbohydrates, 19.1 g, Fiber, 0.1 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | mocha-glaze-icing-32402r |
| rcp1924 | Mocha Mousse Cake | NA | NA | [crushed corn flakes, chopped nuts, dark chocolate, agar-agar, custard powder, milk, coffee powder, dark chocolate, whipped cream, powdered sugar, vanilla essence, chocolate curls, chocolate curls, chocolate sauce] | 15 mins | 10 mins | [Chocolate Dessert, Cakes, Christmas, Sweet Recipes for Kids, Kids After School] | 1Makes 1 servings | NA | A coffee and chocolate mousse on a muesli base. | [Melt the chocolate over gentle heat., Combine all the ingredients in a bowl, add the melted chocolate and mix well., Press this mixture evenly onto a 150 mm. (6") diameter loose bottomed cake tin., Refrigerate for 15 to 20 minutes., Dissolve the agar agar in 1/2 cup (100 ml. ) of water and melt over a medium flame till it becomes a smooth solution. Keep warm., Combine the custard powder, milk, coffee powder and chocolate in a bowl and mix well., Bring to a boil, stirring continously. Simmer for 2 minutes., Combine the agar-agar solution, chocolate custard and mix well., In another bowl, combine the whipped cream, sugar and vanilla essence and whisk till soft peaks form., Gently mix the whipped cream and chocolate custard and pour over the prepared muesli base., Refrigerate till set., Garnish with chocolate curls and drizzle the chocolate sauce on top., Serve chilled.] | [Energy, 1961 cal, Protein, 26.1 g, Carbohydrates, 202.4 g, Fiber, 1 g, Fat, 131.9 g, Cholesterol, 16 mg, Sodium, 365.4 mg] | mocha-mousse-cake-1924r |
| rcp33647 | Mock Peach Slush ( Healthy Diabetic Recipe ) | NA | Vegan | [peach halves, ginger (adrak) juice, lemon juice, ice-cubes, sugar substitute] | 5 mins | 0 mins | [Mexican Drinks, Indian Sorbets / Indian Frozen Desserts, Vegan, Vegan Desserts] | 4Makes 4 glasses | Indian | Here is a quick drink to stimulate your gastronomic juices! This appetising dish should ideally be made only with fresh fruits since canned fruits are loaded with sugar; but if you have no choice, remember to remove the sugar syrup in order to make it suitable for the diabetic palate. When peaches are in season, try to buy fresh ones, which should first be cooked in a little water with some sugar substitute before being used in the juice. And do not forget to add the ginger juice, which imparts an unusually enticing tang to the peaches. | [Freeze the peaches in the freezer till they are hard., Add the ginger juice, lemon juice, sugar substitute and ice-cubes and blend till slushy., Serve immediately., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 68 cal, Protein, 1.4 g, Carbohydrates, 14.7 g, Fiber, 1.4 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 2.3 mg] | mock-peach-slush--healthy-diabetic-recipe--33647r |
| rcp33170 | Mock Sangria | NA | NA | [black grapes, sugar syrup, orange juice, crushed ice, lemonade, chopped pineapple cubes] | 15 mins | 0 mins | [Indian Mocktails, Cocktail Party, Refrigerator] | 4Makes 4 glasses | Indian | Sangria, which gets its name from the spanish word sangre, literally means blood red. This dark red drink is traditionally drunk directly from a long spouted jug. Well, if you cannot find that many jugs, you can serve them in glasses, of course! nobody would mind the deviation from tradition, since the flavour more than offsets any other compromise! the more the grapes are soaked in the syrup, more mature is the flavour of the drink. Glass used: all purpose wine glass | [Combine the grapes and sugar syrup in a bowl and soak overnight., Combine the soaked grapes and orange juice in a mixer and blend well till smooth. Refrigerate to chill., In each wine glass, place ¼ cup of crushed ice and 1 tbsp of pineapple cubes. Pour equal quantity of the chilled juice and top it with ½ bottle of chilled lemonade. Serve immediately.] | [Energy, 69 cal, Protein, 0.8 g, Carbohydrates, 15.9 g, Fiber, 1.4 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 4 mg] | mock-sangria-33170r |
| rcp4950 | Modak, Steamed Modak, Ukadiche Modak for Ganesh Chaturthi | NA | Veg | [rice flour (chawal ka atta), grated jaggery (gur), grated coconut, poppy seeds (khus-khus), cardamom (elaichi) powder, ghee] | 15 mins | 30 mins | [Maharashtrian Sweet Dishes, Maharashtrian Upvas (Fasting), Peda, Ladoo collection, Traditional Indian Mithai, No Cooking Veg Indian, Sankashti Chaturthi Recipes, Ganesh Chaturthi] | 21Makes 21 modaks | Maharashtrian | modak | steamed modak | Ukadiche Modak for Ganesh Chaturthi recipe | modak made with mould | modak handmade recipe | with 20 amazing images. Here is the Modak recipe made of rice flour shells filled with a succulent mixture of jaggery and coconut. It’s Ganesh Chaturthi ! Time to make umpteen varieties of modak, Ganesha’s favourite. The authentic sweet filling on the inside of a modak (steamed modak) consists of freshly grated coconut and jaggery. Many people also use dry coconut with nuts and poppy seeds as well. Do not overcook the jaggery mixture, as it will harden once it has cooled. Ukadiche Modak which is steamed modak is specially made during the first day of Ganesh Chaturti to welcome him. While this mouth-watering modak delicacy is an inseparable part of Ganesh Chaturthi celebrations, you can try and make it more often as it is a tasty treat for the whole family, especially the young ones. Offering to Ganesha usually concludes with an offering of 11 or 21 Steamed handmade modaks. On Sankashti Chaturthi which occurs every month and Angarki Chaturthi, steamed modak is made as an offering to the lord. We also have the recipe of modak made with modak mould. Enjoy modak | steamed modak | Ukadiche Modak for Ganesh Chaturthi recipe | modak made with mould | modak handmade recipe with detailed step by step photos. | [Boil 1¾ cups of water in a deep non-stick pan., Place the rice flour in a deep bowl and add the boiled water gradually. Mix well using a spoon in the beginning and then knead into a soft and smooth dough., Cover with a lid and keep aside for 10 minutes., Heat a deep non-stick pan, add the jaggery and cook on a slow flame for 1 to 2 minutes or till the jaggery melts, while stirring continuously., Add the coconut, poppy seeds and cardamom powder, mix well and cook on a slow flame for 4 to 5 minutes or till all the moisture evaporates and the mixture thickens. Keep aside to cool slightly., Divide the filling into 21 equal portions and keep aside., Knead the dough once again using ½ tsp of ghee and keep aside., Grease a modak mould using very little ghee and close it., Take a portion of the dough, press it into the cavity of the modak mould till it is evenly lined on all the sides., Fill the dough cavity with a portion of the filling., Take a smaller portion of the dough and spread it evenly at the base of the modak mould so as to seal the filling., Demould the modak from the modak mould., Repeat steps 2 to 7 to make the remaining 20 modaks., Place a steamer plate in a steamer and place a banana leaf on it., Moisten all the modaks with little water using your finger tips., Place 10 modaks on the banana leaf and steam on a medium flame for 10 minutes., Repeat step 10 to make 11 more modaks in 1 more batch., Serve warm, These modaks stay fresh for a day at room temperature and for 2 days if refrigerated., Modak moulds are easily available in local “steel utensils and appliances” shops., Two types of moulds are available i. e. Plastic and stainless steel. Plastic moulds range between rs. 10 to rs. 30. Stainless steel moulds range between rs. 40 to rs. 70., Available in following Mumbai shops: contact nos. : Murugan steel: 22-28193014 , 22-26184159, 22-25602993, New Andheri Glassware Mart: +(91)-22-28224203, Mehul Steel: 22-25605233] | [Energy, 126 cal, Protein, 1.2 g, Carbohydrates, 20.1 g, Fiber, 1.6 g, Fat, 4.4 g, Cholesterol, 0 mg, Sodium, 1.9 mg] | modak-steamed-modak--ukadiche-modak-for-ganesh-chaturthi-4950r |
| rcp3906 | Mogar Aur Chasni Chawal | NA | Veg | [sugar, cooked long grained rice (basmati), ghee, cloves (laung / lavang), cardamoms, yellow moong dal (split yellow gram), oil, cumin seeds (jeera), dried mango powder (amchur), chilli powder, turmeric powder (haldi), chopped coriander (dhania), salt] | 15 mins | 21 mins | [Rajasthani Traditional Combinations, One Dish Vegetarian Meals, Traditional Indian Rice Recipes, Jain Rice, Indian Party] | 4Makes 4 servings (4 serving ) | Rajasthani | Rajasthani food tends to be a bit spicy at times, which is probably why Rajasthanis like to combine sweet and savoury foods, to achieve a balanced effect. Mogar and Chasni Chawal is a fine example of this, wherein spicy moong dal or mogar is eaten along with chasni or sweetened rice. Neither dish would be appealing if served alone, but when served together the fieriness of the mogar is offset by the sweetness of the rice, making both very enjoyable. | [Combine the sugar and ½ cup of water in a deep bowl, mix well and make a syrup of one string consistency. Keep aside., Heat the ghee in a broad non-stick pan, add the cloves and cardamom and sauté on a medium flame for a few seconds., Add the cooked rice, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Add the sugar syrup, mix well and cook on a medium flame for another 4 to 5 minutes, while stirring occasionally. Keep aside., Combine the soaked and drained moong dal and 2½ cups of water in a deep non-stick pan and cook on a medium flame for 8 to 9 minutes, while stirring occasionally. Drain well and keep aside., Heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds., When the seeds crackle, add the cooked moong dal, dried mango powder, chilli powder, turmeric powder, coriander and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Serve hot with chasni chawal.] | [Energy, 681 cal, Protein, 12.5 g, Carbohydrates, 103.3 g, Fiber, 5.7 g, Fat, 24.1 g, Cholesterol, 0 mg, Vitamin A, 328.1 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 2.2 mg, Vitamin C, 2 mg, Folic Acid, 46.3 mcg, Calcium, 32.2 mg, Iron, 1.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 8.6 mg, Potassium, 331.6 mg, Zinc, 1.9 mg] | mogar-aur-chasni-chawal-3906r |
| rcp38660 | Moghlai Aloo | NA | Veg | [potatoes, curds (dahi), grated onions, coriander-cumin seed (dhania-jeera) powder, chilli powder, turmeric powder (haldi), boiled green peas, cream, sugar, ghee, salt, chopped garlic (lehsun), cloves (laung / lavang), poppy seeds (khus-khus), chopped ginger (adrak), green chillies, cardamoms] | 15 mins | 20 mins | [Mughlai Sabzis, Veg Mughlai sabzi, Curries, Sabzis with Gravies, Traditional Indian Sabzis, Pan] | 4Makes 4 servings (4 serving ) | Indian | Generally, anything with the moghlai tag is splendorous, and so is this baby potato preparation! moghlai aloo features the winning combination of potatoes and peas in a rich white gravy comprised of curds flavoured with a pungent paste and mild spice powders too. Serve hot with rice or indian breads, for a memorable meal. | [Peel the potatoes. Prick them thoroughly with a toothpick and soak in cold water. After about 10 minutes, remove from the water and add the curds and salt. Keep aside for 1 hour., Heat the ghee in a pan, add the onions and sauté for 1 minute., Add the paste and sauté for another minute., Add the coriander-cumin seed powder, chilli powder and turmeric powder and sauté again for a few seconds., Add the potato mixture and 2 cups of water, cover and cook until the potatoes are soft., Add the green peas, cream and sugar. Mix well., Serve hot.] | [Energy, 401 cal, Protein, 8.4 g, Carbohydrates, 64.3 g, Fiber, 7.2 g, Fat, 11.6 g, Cholesterol, 0 mg, Vitamin A, 250.7 mcg, Vitamin B1, 0.3 mg, Vitamin B2, 0.1 mg, Vitamin B3, 3 mg, Vitamin C, 46.4 mg, Folic Acid, 47.3 mcg, Calcium, 125.3 mg, Iron, 1.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 39.5 mg, Potassium, 683.9 mg, Zinc, 1.4 mg] | moghlai-aloo-38660r |
| rcp1485 | Moghlai Aloo ( Desi Khana) | Dinner | Veg | [boiled and peeled baby potatoes, curds (dahi), salt, ghee, grated onions, cloves (laung / lavang), cardamoms, fresh cream, sugar, poppy seeds (khus-khus), ginger (adrak), garlic (lehsun) cloves, green chillies, water, water, chilli powder, turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, puris parathas naan] | 15 mins | 17 mins | [Mughlai Sabzis, Veg Mughlai sabzi, Curries, Dinner, Sabzis with Gravies, Non-stick Pan, North Indian Dinner] | 4Makes 4 servings (4 serving ) | North Indian | Moghlai aloo is a popular preparation of deep-fried or marinated baby potatoes in a spicy, creamy base. Moghlai cooking is known for its richness and elaborate masalas, and that is true of this recipe also. Like most moghlai recipes, here too the onions, poppy seeds and fresh cream play essential roles. | [Combine the curds, poppy seed paste and salt in a bowl and mix well., Add the potatoes, mix lightly and keep aside to marinate for 10 to 15 minutes., Heat the ghee in a non-stick kadhai, add the onions, cloves and cardamom and sauté on a medium flame for 1 to 2 minutes., Add the prepared masala paste, mix well and cook on a medium flame for 1 minute, while stirring continuously., Add the marinated potatoes and ¼ cup of water, mix well and cook on a slow flame for 2 more minutes, while stirring occasionally., Add the cream, salt and sugar, mix well and cook on a slow flame for 10 minutes, while stirring occasionally., Serve hot with puris, parathas or naans.] | [Energy, 208 cal, Protein, 2.4 g, Carbohydrates, 17.5 g, Fiber, 1.1 g, Fat, 13.8 g, Cholesterol, 0 mg, Vitamin A, 187.8 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.8 mg, Vitamin C, 12.6 mg, Folic Acid, 12.9 mcg, Calcium, 74.1 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 14.6 mg, Potassium, 201 mg, Zinc, 0.4 mg] | moghlai-aloo---desi-khana-1485r |
| rcp183 | Moghlai Roti | Dinner | NA | [plain flour (maida), milk, sugar, dry yeast, aniseeds (vilayati saunf) powder, salt, plain flour (maida), ghee] | 10 mins | 20 mins | [Jain Rotis, Jain Parathas, Mughlai Rotis, Naan, Dinner, Indian Rotis, Indian Tawa, Indian Party, Tava] | 10Makes 10 rotis (10 roti ) | Jain | A traditional bread from the imperial Mughal times, this recipe features a plain flour roti aesthetically flavoured with aniseeds powder. Follow the kneading and leavening procedure exactly as mentioned to get the best texture. You can enhance the flavour and aroma of the Moghlai Roti by crushing the aniseeds with a mortar and pestle instead of powdering it in a mixer-grinder. | [Combine the sugar, milk and dry yeast in a bowl, cover with a lid and keep aside for 10 minutes., Combine all the ingredients, along with the milk- yeast mixture in a deep bowl and knead into a soft dough using enough water., Cover the dough with a lid and keep aside in a warm place for 45 minutes. Knead again., Divide the dough into 10 equal portions., Roll a portion into a 150 mm. (6") diameter circle using a little plain flour for rolling., Heat a non-stick tava (griddle) and cook the roti using a little ghee, till golden brown spots appear on both the sides., Repeat steps 5 and 6 to make 9 more rotis., Serve immediately.] | [Energy, 115 cal, Protein, 3.6 g, Carbohydrates, 22.6 g, Fiber, 0.1 g, Fat, 0.9 g, Cholesterol, 1.6 mg, Sodium, 4.6 mg] | moghlai-roti-183r |
| rcp43021 | Mohabbat ka Sharbat | NA | NA | [milk, rose syrup, powdered sugar, chopped watermelon (tarbuj), ice-cubes] | 10 mins | 0 mins | [Punjabi Drinks, Indian Milkshakes & Smoothies, Indian Party, High Tea Party, Kids After School, Kitty Party Drinks, Mocktails] | 3Makes 3 glasses | Punjabi | mohabbat ka sharbat recipe | watermelon rose drink | Delhi famous sharbat | with 12 amazing images. This watermelon rose drink is loaded with the cooling properties of watermelon and aromatic flavors from rose syrup which makes it an ideal perfect rose summer drink. Learn how to make mohabbat ka sharbat recipe | watermelon rose drink | Delhi famous sharbat | mohabbat ka sharbat is a fragrant drink made with milk, sugar, water melon, ice cubes and rooh afza (rose syrup). This sharbat is very popular in Jama Masjid during Ramzan and Eid. mohabbat ka sharbat is a super refreshing, luscious, and delicious drink popular in the Indian city of old Delhi and now has become very popular in Mumbai. Made with 5 simple ingredients and ready in under 5 minutes! Tips to make mohabbat ka sharbat: 1. You can also add sabja seeds in the sharbat. 2. You can add the sugar as per your taste as rose syrup has its own sweetness. 3. Serve it chilled for the best flavours. Enjoy mohabbat ka sharbat recipe | watermelon rose drink | Delhi famous sharbat | with detailed step by step photos. | [To make mohabbat ka sharbat, combine all the ingredients in a deep bowl and mix well., Pour equal quantities into 3 serving glasses., Serve mohabbat ka sharbat chilled.] | [Energy, 260 cal, Protein, 8.8 g, Carbohydrates, 25.7 g, Fiber, 0.7 g, Fat, 13.2 g, Cholesterol, 32 mg, Sodium, 69.3 mg] | mohabbat-ka-sharbat-43021r |
| rcp35805 | Molten Brownie ( Cakes and Pastries) | NA | NA | [chocolate truffle, grated chocolate, mango pieces mint sprigs] | 5 mins | 10 mins | [Chocolate Dessert, Cakes] | 4Makes 4 servings | NA | Make a special event truly memorable by serving this dessert, which not only tastes amazing but also looks spectacular and is easy to make. | [Crumble the brownie to a powder., Add 2-3 tbsp of the chocolate truffle, mix well and divide the mixture into 6 equal portions., Line the glass bowls with plastic wraps. Using one portion of the cake mixture line a 50 mm. (2”) diameter greased glass bowl at the base and the sides with your fingers leaving a 37 mm. (1½ ”) hollow in the centre. The thickness of the lining should be around 12 mm. (½“)., Repeat with 3 portions of the cake mixture to line 3 more glass bowls. Keep the remaining 2 portions of the brownie mixture aside., Refrigerate for 20 minutes to set., Spoon out 2 tbsp of the chocolate truffle and the 1/2 tbsp of the grated chocolate into the hollow space of each bowl leaving ½“ from the top and refrigerate again for 20 minutes., Cover this ½“ space of each bowl with 1/2 portion of reserved brownie mixture and refrigerate for another 20 minutes., When set, unmould, remove the plastic wrap and place on 4 individual serving plates., To serve, microwave for 30 seconds and serve immediately garnished with mango and mint sprigs.] | [Not Given] | molten-brownie--cakes-and-pastries-35805r |
| rcp42582 | Molten Lava Cake | NA | NA | [cocoa powder, plain flour (maida), powdered sugar, baking powder, soft butter, dark chocolate cubes, milk] | 10 mins | 8 mins | [Chocolates Desserts, Indian style Eggless Cakes, Oven, Sweet Recipes for Kids, Indian Birthday Party Desserts, Indian Birthday Party Kids] | 6Makes 6 servings | Indian | One of the all-time favourites of all chocolate-lovers, the Molten Lava Cake is so popular that it is sold not just in patisseries and dessert bars but also in other restaurants and eateries such as pizzerias. Indeed, no one can resist this melt-in-the-mouth cake with gooey chocolate oozing out of its centre! In order to get the perfect mouth-feel, with the molten lava effect, you must serve this immediately after unmoulding. Avoid over-baking as the filling will harden and you will no longer have that molten chocolate inside it! We have used milk at room temperature, not cold milk. You can also try other yummy desserts like the Chocolate Popcorn Marshmallow Bars or Chocolate Pie | [Sift the cocoa powder, plain flour, sugar and baking powder in a deep bowl and mix well. Keep aside., Heat enough water in a saucepan and allow it to boil., Once the water starts boiling, put the dark chocolate in a heat resistant glass bowl and place it over the saucepan, taking care that the base of the bowl is not in contact with the water. Cook it on a medium flame for 4 to 5 minutes, while stirring continuously or till the chocolate melts completel, Add the butter and mix well till it melts. Let it cool slightly. Keep aside., Add the milk to the flour-sugar mixture and mix well., Add the chocolate-butter mixture and mix well., Pour the batter into greased and dusted oven safe molds., Bake in a preheated oven at 180°c (360°f) for 15 minutes., Once they are out of the oven, loosen the sides of the cake using a butter knife and turn it onto a plate and serve immediately.] | [Energy, 347 cal, Protein, 7.8 g, Carbohydrates, 45.6 g, Fiber, 2.3 g, Fat, 19.4 g, Cholesterol, 14.2 mg, Sodium, 36.7 mg] | molten-lava-cake-42582r |
| rcp43123 | Momos Chutney | NA | NA | [tomatoes, whole dry kashmiri red chillies, garlic (lehsun) cloves, cornflour, oil, chopped garlic (lehsun), ginger (adrak) paste, vinegar, sugar, salt freshly ground black pepper (kalimirch)] | 10 mins | 17 mins | [different kinds of Indian chutney, Indian Dips / Sauces, Kebab Party, High Tea Party] | 12Makes 12 tablespoons | Indian | momos chutney recipe | momo sauce | momos red chutney | | [To make momos chutney recipe, in a small bowl, add cornflour and ¼ cup of water and whisk well. Keep aside., Take enough water in a saucepan, add the tomatoes, dry red chillies and boil on a medium flame for 10 to 12 minutes., Drain well, roughly chop the tomatoes and blend till smooth along with garlic cloves. No water to be used., Heat the oil in a broad non-stick pan, add the garlic and ginger paste and sauté on a medium flame for 1 minute., Add the prepared tomato-chilli paste, cornflour- water slurry, sugar, salt, pepper and vinegar., Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Serve momos chutney with momos.] | [Energy, 19 cal, Protein, 0.4 g, Carbohydrates, 2.3 g, Fiber, 0.6 g, Fat, 0.9 g, Cholesterol, 0 mg, Sodium, 3.7 mg] | momos-chutney-43123r |
| rcp4779 | Mooli Dhania Paratha, Healthy Radish Coriander Paratha | BreakFast | Veg | [whole wheat flour (gehun ka atta), oil, salt, whole wheat flour (gehun ka atta), grated radish (mooli), chopped coriander (dhania), chopped green chillies, salt, oil] | 10 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Punjabi Breakfast, Frozen Foods, Indian Freezer Recipes, Dinner, Quick breakfast, Breakfast Theplas, Parathas, One Dish Vegetarian Meals] | 4Makes 4 parathas | Punjabi | mooli dhania paratha recipe | healthy radish coriander paratha | Indian dhaniya mooli ke parathe | radish stuffed Indian flatbread | with 48 amazing images. mooli dhania paratha recipe | healthy radish coriander paratha | Indian dhaniya mooli ke parathe | radish stuffed Indian flatbread is a one dish meal in itself. Learn how to make healthy radish coriander paratha. To make mooli dhania paratha, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Cover with a lid and keep aside for 15 to 20 minutes. Divide the dough into 4 equal portions and roll each portion into 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and lightly half cook the rotis and keep aside. For the stuffing, sprinkle a little salt over the radish. Keep aside for 10 minutes and then squeeze out the water. Add the coriander, green chillies and salt and mix well. Keep aside. Then to make mooli dhania paratha, place a roti on a flat, dry surface and spread a portion of the prepared stuffing on half of the roti and fold it over to make a semi-circle. Grease a non-stick tava (griddle) using 1/4 tsp of oil. Place the paratha on it and cook it, using 1/4 tsp of oil, till it turns golden brown in colour from both the sides. Repeat with the remaining dough and stuffing to make 3 more parathas. Serve the mooli dhania paratha immediately. The perky flavour of coriander and the sharp notes of radish go very well together, as you will note in this radish stuffed Indian flatbread. It is made of common ingredients and involves very little pre-preparation, so you can conjure up this delicious meal any time you feel like. Indian dhaniya mooli ke parathe are a great option for healthy vegetarian breakfast, lunch or dinner, as they are wholesome, tasty and quite filling. Gather in some nutrients like vitamin C for immunity building, vitamin B1 for energy metabolism and phosphorusfor healthy bones. Diabetics, weight-watchers and heart patients can also indulge in this healthy radish coriander paratha and benefit from the fibre it lends. Tips for mooli dhania paratha. 1. Serve mooli dhania paratha with curds to make a healthy Indian snack or breakfast. 2. Use a spatula and press down to cook the mooli dhania paratha evenly. 3. Serve mooli dhania paratha with lehsun ki chutney. Enjoy mooli dhania paratha recipe | healthy radish coriander paratha | Indian dhaniya mooli ke parathe | radish stuffed Indian flatbread | with step by step photos. | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Cover with a lid and keep aside for 15 to 20 minutes., Divide the dough into 4 equal portions and roll each portion into 150 mm. (6”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and lightly half cook the rotis and keep aside., Sprinkle a little salt over the radish. Keep aside for 10 minutes and then squeeze out the water., Add the coriander, green chillies and salt and mix well. Keep aside., To make mooli dhania paratha, place a roti on a flat, dry surface and spread a portion of the prepared stuffing on half of the roti and fold it over to make a semi-circle., Grease a non-stick tava (griddle) using 1/4 tsp of oil., Place the paratha on it and cook it, using 1/4 tsp of oil, till it turns golden brown in colour from both the sides., Repeat with the remaining dough and stuffing to make 3 more parathas., Serve the mooli dhania paratha immediately.] | [Energy, 90 cal, Protein, 2.4 g, Carbohydrates, 13.7 g, Fiber, 3.3 g, Fat, 3.1 g, Cholesterol, 0 mg, Sodium, 21.9 mg] | mooli-dhania-paratha-healthy-radish-coriander-paratha-4779r |
| rcp4338 | Mooli Dhokli | NA | Veg | [shredded radish leaves (mooli ke patte), cumin seeds (jeera), ginger-green chilli paste, turmeric powder (haldi), coriander (dhania) powder, sugar, oil, salt, grated radish (mooli), besan (bengal gram flour), whole wheat flour (gehun ka atta), coriander (dhania) powder, chilli powder, turmeric powder (haldi), asafoetida (hing), carom seeds (ajwain), oil, salt, oil, chapatis] | 10 mins | 9 mins | [Gujarati Shaak Sabzi, Semi-Dry Sabzis, Non-stick Pan, B Vitamins, Calcium Rich Sabzi, Vegetables, Vitamin A Rich Healthy Eyes] | 3Makes 3 servings | Gujarati | mooli ki dhokli recipe | Gujarati radish dumpling vegetable | healthy radish leaves dhokli sabzi | with 40 amazing images. mooli ki dhokli recipe is a variation to fansi dhokli recipe. Learn how to make Gujarati radish dumpling vegetables. mooli dhokli is a traditional Indian dish that combines the earthy flavors of radish (mooli) with a savory wheat flour dumpling (dhokli) in a flavorful and aromatic curry. This dish is popular in parts of India, particularly in the state of Gujarat. Dhoklis in mooli dhokli recipe get much tastier when radish is added to the whole wheat flour and besan dough along with the spice powders. Just make sure you squeeze the juice out of the grated radish before adding it to the dough, so that it does not get soggy. To make dhokli, squeeze and remove excess water from the radish. In a bowl add the mooli, besan, whole wheat flour, dhania, chilli powder, haldi, hing, ajwain, oil, salt along with approx. 1 tbsp of water and knead into a soft dough. Divide the dough into 16 equal portions, grease your palms with little oil and flatten each portion. Keep aside. To make mooli dhokli, heat the oil in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the radish greens and sauté on a medium flame for 1 to 2 minutes. Add the ginger-green chilli paste, turmeric powder, coriander powder, sugar, oil, salt and 1½ cups of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the dhoklis and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Serve mooli dhokli immediately with chapatis. Pro tips for Mooli dhokli. 1. In a bowl put grated radish (mooli) squeeze and remove excess water from the radish. Grated radish adds moisture to the dhokli dough, preventing it from becoming dry and hard. This results in softer and more enjoyable dumplings. 2. Add besan (bengal gram flour). Besan flour readily absorbs spices, allowing them to release their full flavor into the dhokli dough. Besan helps keep the dhokli soft and slightly elastic even after cooking. This prevents them from becoming dry or hard, making them more enjoyable to chew. Besan is high in Folate or folic acid, which is important for rapid growth and multiplication of red blood cells and white blood cells (WBC) in the bone marrow. 3. Add shredded radish leaves (mooli ke patte). Radish leaves have a unique peppery and slightly bitter taste that adds a pleasant contrast to the blander flavor of the dhokli dough made with wheat flour and grated radish. The vitamin A and vitamin C in radish leaves work towards building the immune cells – WBC (white blood cells). Dive into mooli dhokli : A comforting dish bursting with radish flavor. Enjoy mooli ki dhokli recipe | Gujarati radish dumpling vegetable | healthy radish leaves dhokli sabzi | with step by step photos. | [To make dhokli, squeeze and remove excess water from the radish., In a bowl add the mooli, besan, whole wheat flour, dhania, chilli powder, haldi, hing, ajwain, oil, salt along with approx. 1 tbsp of water and knead into a soft dough., Divide the dough into 16 equal portions, grease your palms with little oil and flatten each portion. Keep aside., To make mooli dhokli, heat the oil in a deep non-stick pan and add the cumin seeds., When the seeds crackle, add the radish greens and sauté on a medium flame for 1 to 2 minutes., Add the ginger-green chilli paste, turmeric powder, coriander powder, sugar, oil, salt and 1½ cups of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the dhoklis and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Serve mooli dhokli immediately with chapatis.] | [Energy, 125 cal, Protein, 3.9 g, Carbohydrates, 12.7 g, Fiber, 2.7 g, Fat, 6.7 g, Cholesterol, 0 mg, Sodium, 10.1 mg] | mooli-dhokli-4338r |
| rcp729 | Mooli Dumplings, Healthy Radish Dumplings | Snacks | NA | [chopped mooli (radish) leaves, besan (bengal gram flour), whole wheat flour ( gehun ka atta), curds (dahi), chopped green chillies, asafoetida (hing), sugar, oil, salt, green chutney] | 10 mins | 15 mins | [Quick Evening Snacks, Indian Steamed Snacks, Steamer, Low Carb Diet, Healthy Snacks Entertaining Ideas, Low Carb Indian Snacks] | 20Makes 20 dumplings | Indian | Here is a fabulous snack with a unique flavour and texture, which will thrill you! Not only are the Mooli Dumplings healthy and tasty, they are also super easy to make. Just mix all the ingredients, spoon the mixture out into small pieces and steam – voila, toothsome dumplings are ready to be served with green chutney. The water content of the radish leaves is enough to bind it together with the flours and seasonings, but if you feel the mixture is too thick, add a tablespoon or two of water. If you like the taste and flavour of mooli do try Mooli Muthias , Mooli Thepla , Mooli Paratha , Mooli Jowar ki Roti , Mooli Moong Dal Mooli Dhokli and Mooli Makai ki Roti . | [Combine all the ingredients in a deep bowl and mix very well., Place spoonfuls of the mixture into a greased thali, and steam in a steamer for 10 minutes., Serve immediately with green chutney.] | [Energy, 23 cal, Protein, 1.1 g, Carbohydrates, 3.3 g, Fiber, 0.8 g, Fat, 0.5 g, Cholesterol, 0.1 mg, Sodium, 3.3 mg] | mooli-dumplings-healthy-radish-dumplings-729r |
| rcp4778 | Mooli Jowar ki Roti | BreakFast | NA | [grated white radish (mooli), jowar (white millet) flour, ginger-garlic (adrak-lehsun) paste, chilli powder, salt, oil, oil, curd (dahi)] | 10 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Punjabi Breakfast, Breakfast Theplas, Parathas, Indian Rotis, Tava, Quick Rotis / Parathas, Healthy Indian Acidity recipes] | 6Makes 6 rotis. | Punjabi | mooli jowar roti recipe | healthy radish jowar chapati | Indian style jowar mooli bhakri | sorghum radish paratha | with 25 amazing images. mooli jowar roti recipe | healthy radish jowar chapati | Indian style jowar mooli bhakri | sorghum radish paratha is a nourishing and filling Indian bread. Learn how to make Indian style jowar mooli bhakri. To make mooli jowar roti, combine all the ingredients in a deep bowl and knead into a soft dough, using enough hot water. Divide the dough into 6 equal portions and roll out each portion between two sheets of greased plastic into a circle of 100 mm (4") diameter. You will need 1/4 tsp oil to grease each plastic sheet. Once 3 rotis are rolled, grease both the sheets again. Heat non-stick tava (griddle) and cook each roti using 1/4 tsp of oil, till it turns golden brown in colour from both sides. Serve hot with fresh curds. Jowar has a rustic and homely flavour, which you will start preferring over even wheat flour once you develop a taste for it. Here, we have reinforced the jowar flour with grated mooli in the form of Indian style jowar mooli bhakri, which gives a splendid flavour and aroma upon cooking. Not only that, the moisture from the mooli keeps the sorghum radish paratha quite soft too, unlike plain jowar rotis, which tend to be a bit tough while rolling at times. Since this roti is perked up with ginger-garlic paste and other spice powders, it is enough to just serve it with a cup of curds or raita. Weight-watchers, heart patients and diabetics can also enjoy this healthy radish jowar chapati with slight modification. The fibre in it is beneficial for all of them. However, they need to reduce the amount of oil used in the dough to 1 tsp to make it more nourishing. Enjoy these rotis for Breakfast, lunch or dinner. At 99 calories, we suggest 2 rotis as a serving size. Tips for mooli jowar roti. 1. Ensure to make a soft dough so rolling becomes easier. Also if the dough is hard, the rotis tend to become hard too. 2. Roll them between 2 greased sheets of plastic as mooli tends to leave water and rolling without it is difficult. 3. Finally serve it immediately to enjoy its best texture and flavours. Enjoy mooli jowar roti recipe | healthy radish jowar chapati | Indian style jowar mooli bhakri | sorghum radish paratha | with step by step photos. | [To make mooli jowar ki roti, combine all the ingredients in a deep bowl and knead into a soft dough, using enough hot water., Divide the dough into 6 equal portions and roll out each portion between two sheets of greased plastic into a circle of 100 mm (4") diameter. You will need 1/4 tsp oil to grease each plastic sheet. Once 3 rotis are rolled, grease both the sheets again., Heat non-stick tava (griddle) and cook each roti using 1/4 tsp of oil, till it turns golden brown in colour from both sides., Serve the mooli jowar ki roti hot with fresh curds.] | [Energy, 99 cal, Protein, 1.8 g, Carbohydrates, 12.2 g, Fiber, 1.8 g, Fat, 4.8 g, Cholesterol, 0 mg, Sodium, 4.2 mg] | mooli-jowar-ki-roti-4778r |
| rcp3491 | Mooli ka Salad, Radish Salad | NA | NA | [grated radish (mooli), garlic (lehsun) paste, lemon juice, chopped green chillies, split mustard seeds (rai na kuria), chopped coriander (dhania), salt] | 5 mins | 0 mins | [Punjabi Raita | Punjabi Chutney | Achar, Light Salads, Quick Indian Salads, Toss & Mix Salads (No cooking), Low Calorie Indian Salad, Low Cal Pickles/ Sauces / Chutneys, Refrigerator] | 2Makes 2 servings | Punjabi | mooli ka salad recipe | Indian radish salad | healthy mooli ka salad | with 16 amazing images. mooli ka salad recipe | Indian radish salad | healthy mooli ka salad is a light salad with a strong aroma. Learn how to make Indian radish salad. White radish is often used to make parathas or muthia, but here we have used it to make a healthy bowl of salad. In Indian radish salad, thickly grated radish is perked up by the addition of an unusual combination of ingredients like garlic, split mustard seeds, green chillies and lemon juice. Altogether in a bowlful, it makes a tongue tickling dish that is absolutely low in calories and carbohydrates and so is a perfect accompaniment to a main course like parathas and sabzi. Further, the addition of lemon juice in healthy mooli ka salad is a smart way to boost immunity by way of vitamin C. This key nutrient also exhibits anti-inflammatory properties. The fiber in the mooli can help prevent constipation. Garlic too has antioxidant allicin which has heart protecting benefits.Thus each ingredient in this mooli ka salad has been chosen wisely to suit a weight loss diet. Diabetics and heart patients too can include this nutritious salad as a part of their daily meals. Tips for mooli ka salad. 1. Grating the radish thickly is a must to enjoy a good mouthfeel. 2. Radish emits a strong odour. Remember to cover the bowl tightly and or plastic wrap so that the other foods in the refrigerator do not smell like radish too. Enjoy mooli ka salad recipe | Indian radish salad | healthy mooli ka salad | with step by step photos. | [To make mooli ka salad, combine all the ingredients, except the salt, in a deep bowl. Cover with a lid and refrigerate for atleast 30 minutes., Add salt and mix well., Serve the mooli ka salad chilled., Radish emits a strong odour. Remember to cover the bowl tightly and or plastic wrap so that the other foods in the refrigerator do not smell like radish too.] | [Energy, 14 cal, Protein, 0.5 g, Carbohydrates, 2.7 g, Fiber, 1.4 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 18.3 mg] | mooli-ka-salad-radish-salad-3491r |
| rcp42459 | Mooli Ke Patte Ki Kadhi | Lunch | NA | [chopped radish leaves (mooli ke patte), curd (dahi), besan (bengal gram flour), turmeric powder (haldi), oil, cumin seeds (jeera), chopped green chillies, ginger (adrak) paste, chilli powder, asafoetida (hing), salt] | 10 mins | 8 mins | [Kadhi recipes from all across India, Indian Party, Non-stick Pan, Lunch Kadhi] | 4Makes 4 servings | Indian | The Mooli ke Patte ki Kadhi is a quick and easy dish to make but totally mind-blowing when it comes to taste and aroma! So, you can say the effort is disproportionate to the result, which is quite favourable to us. The secret behind the unique taste and appetizing aroma of this kadhi is the addition of sautéed radish leaves along with a few common ingredients like cumin, ginger, green chillies, etc., which boost the flavour very effectively. This no-fuss, no-sweat dish goes well with steamed rice, or with rotis and subzi . You can also try other dishes with radish like Radish, Cucumber and Curd Dip or Radish Muthia and Green Peas Subzi . | [Combine the curd, besan, turmeric powder and 2½ cups of water in a deep bowl and mix well using a whisk., Heat the oil in deep non- stick pan, add the cumin seeds, green chillies, ginger, chilli powder and asafoetida and sauté on a medium flame for few seconds., Add the radish leaves and sauté on a medium flame for 3 minutes., Add the curd-besan mixture and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring it continuously., Serve hot.] | [Energy, 238 cal, Protein, 8.4 g, Carbohydrates, 16.6 g, Fiber, 3.4 g, Fat, 13.6 g, Cholesterol, 12 mg, Sodium, 29.3 mg] | mooli-ke-patte-ki-kadhi-42459r |
| rcp3875 | Mooli ki Sabzi | Lunch | Veg | [chopped radish (mooli), chopped radish leaves (mooli ke patte), baking soda, oil, cumin seeds (jeera), carom seeds (ajwain), asafoetida (hing), ginger-green chilli paste, turmeric powder (haldi), coriander (dhania) powder, chilli powder, salt] | 10 mins | 11 mins | [Rajasthani Sabzi, Sukhi Sabzis, Leafy Vegetable Sabzis, Traditional Indian Sabzis, Non-stick Pan, Low Carb Diet, Low Carb Indian Lunch] | 4Makes 4 servings | Rajasthani | Winters herald the coming of veggies in dessert-enveloped Rajasthan, and with it come delicacies such as the Mooli ki Sabzi, made of radishes along with their leaves. This delicious duo is perked up with simple but aromatic seeds and spice powders. A pinch of baking soda is essential while cooking the radish and its greens, in order to reduce the cooking time and to retain the bright colour of the greens. | [Heat 2 cups of water in a deep non-stick pan, add the radish, radish leaves and baking soda, mix well and cook on a medium flame for 7 minutes, while stirring occasionally. Drain well and keep aside., Heat the oil in a non-stick kadhai, add the cumin seeds, carom seeds, asafoetida and ginger-green chilli paste and sauté on a medium flame for a few seconds., Add the cooked radish, turmeric powder, coriander powder, chilli powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve mooli ki sabzi immediately.] | [Energy, 55 cal, Protein, 2.1 g, Carbohydrates, 2.6 g, Fiber, 1.5 g, Fat, 4 g, Cholesterol, 0 mg, Sodium, 14.5 mg] | mooli-ki-sabzi-3875r |
| rcp3893 | Mooli Makai ki Roti | Dinner | NA | [grated white radish (mooli), maize flour (makai ka atta), ginger-garlic (adrak-lehsun) paste, chilli powder, oil, salt, oil] | 5 mins | 15 mins | [Bengali Rotis / Puri, Dinner, Indian Rotis, All-in-one Parathas, Indian Tawa, Tava, Rotis for dinner, Indian breads for dinner] | 6Makes 6 rotis (6 roti ) | Bengali | Made with a small assortment of ingredients commonly stocked in Rajasthani households, the Mooli Makai ki Roti is not only unbelievably tasty but also perfectly satiating. While traditionally these rotis are flattened by hand on the tava itself, here we have offered an easier way out, which anybody can follow. Just remember to serve these delicious rotis fresh off the tava, with a cupful of steaming hot dal or subzi. | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough hot water., Divide the dough into 6 equal portions., Roll out each portion of the dough between two sheets of plastic into a 125 mm. (5") diameter circle., Heat a non-stick tava (griddle) and cook each roti, using a little oil, till they turn golden brown in colour from both the sides., Serve immediately.] | [Energy, 126 cal, Protein, 1.1 g, Carbohydrates, 12.3 g, Fiber, 1.4 g, Fat, 8.1 g, Cholesterol, 0 mg, Sodium, 3.8 mg] | mooli-makai-ki-roti-3893r |
| rcp22324 | Mooli Moong Dal, Low Salt Recipe | NA | NA | [chopped white radish (mooli), yellow moong dal (split yellow gram), turmeric powder (haldi), oil, cumin seeds (jeera), bayleaf (tejpatta), cloves (laung / lavang), chopped green chillies, chopped ginger (adrak), asafoetida (hing), chilli powder, salt] | 10 mins | 16 mins | [Popular Dals from all over India, Indian Pressure Cooker, Pressure Cooker, Healthy Heart, Healthy Heart Dals & Kadhis, Lower Blood Pressure Subzis & Dals, Indian Pulses] | 4Makes 4 servings | Indian | The spiky flavour of white radish and the mellow, comforting nature of moong dal complement each other beautifully in this nutrient-dense dish. As it is low in sodium, radish is an apt ingredient for those with hypertension. Also try other low salt recipes like Cabbage Paneer Koftas in Makhani Gravy and Sprouts Kadhi . | [Combine the radish, moong dal turmeric powder and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat the oil in a deep pan and add the cumin seeds, bayleaf and cloves., When the seeds crackle, add the green chillies, ginger, asafoetida and chilli powder and sauté on a medium flame for a few seconds., Add the radish-moong dal mixture, 1 cup of water and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve hot.] | [Energy, 81 cal, Protein, 4.8 g, Carbohydrates, 12.1 g, Fiber, 2.1 g, Fat, 1.5 g, Cholesterol, 0 mg, Sodium, 206.2 mg] | mooli-moong-dal-low-salt-recipe-22324r |
| rcp234 | Mooli Palak Paratha, Radish Spinach Paratha | BreakFast | Veg | [chopped spinach (palak), whole wheat flour (gehun ka atta), lemon juice, ghee, salt, grated radish (mooli), salt, chopped coriander (dhania), chopped green chillies, whole wheat flour (gehun ka atta), oil] | 25 mins | 25 mins | [Punjabi roti recipes | Punjabi parathas, Breakfast Theplas, Parathas, Parathas, Stuffed Veg Parathas, All-in-one Parathas, Indian Tawa, Tava] | 8Makes 8 parathas | Punjabi | mooli palak paratha recipe | radish spinach paratha | healthy mooli palak paratha for weight loss | with 59 amazing images. mooli palak paratha recipe | radish spinach paratha | healthy mooli palak paratha for weight loss is a satiating one dish meal in itself. Learn how to make radish spinach paratha. To make mooli palak paratha, for the dough combine the spinach, lemon juice and 1 tbsp of water and blend in a mixer to a smooth paste. Transfer the paste into a bowl, add all the remaining ingredients and knead into a semi-soft dough using enough water. Cover and keep aside for 10 minutes. For the stuffing, sprinkle a little salt over the radish and keep aside for 10 to 15 minutes. Squeeze out all the water and discard it. Add the coriander and green chillies and mix well. Divide the dough into 8 equal portions. Roll a portion into a 150 mm. (6”) diameter roti using a little whole wheat flour for rolling. Place a portion of the stuffing in the centre, bring all the sides together in the centre and seal it tightly. Again roll into a 150 mm. (6") diameter circle, using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both sides. Repeat steps 2 to 5 to make 7 more parathas. Serve hot. The radish spinach paratha is different in every way. Spinach is used in the dough, while the radish is made into a flavourful stuffing. As a variation, instead of making routine stuffed parathas here the radish mix is spread on a cooked paratha, which is then folded in half to make a crescent-shaped delight. Typically, the radish spinach parathas are made with equal quantities of wheat flour and maida, but here we have made healthy mooli palak paratha for weight loss to make them more nutritious. Wheat flour adds fibre which helps in weight loss and also controls blood cholesterol and blood sugar levels. Spinach and mooli both are quite nourishing. It abounds in iron, vitamin A, vitamin C, fibre and antioxidants which can boost overall health. Mooli palak paratha can be enjoyed as it is without any accompaniment. Tips for mooli palak paratha. 1. You may need very little water to knead the dough because of the use of spinach puree. So be careful while adding water to make a semi-stiff dough. 2. Sprinkling salt over radish and squeezing out its water is important to get rid of its raw taste. So do not miss out on this step. 3. Rolling these parathas is slightly an art. You need to roll them with minimal pressure. Enjoy mooli palak paratha recipe | radish spinach paratha | healthy mooli palak paratha for weight loss | with step by step photos. | [Combine the spinach, lemon juice and 1 tbsp of water and blend in a mixer to a smooth paste., Transfer the paste into a bowl, add all the remaining ingredients and knead into a semi-soft dough using enough water. Cover and keep aside for 10 minutes., Sprinkle a little salt over the radish and keep aside for 10 to 15 minutes. Squeeze out all the water and discard it., Add the coriander and green chillies and mix well., Divide the stuffing into 8 equal portions and keep aside., To make mooli palak paratha, divide the dough into 8 equal portions., Roll a portion into a 150 mm. (6”) diameter roti using a little whole wheat flour for rolling., Place a portion of the stuffing in the centre, bring all the sides together in the centre and seal it tightly., Again roll into a 150 mm. (6") diameter circle, using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both sides., Repeat steps 2 to 5 to make 7 more parathas., Serve the mooli palak paratha hot.] | [Energy, 145 cal, Protein, 3 g, Carbohydrates, 17.7 g, Fiber, 2.4 g, Fat, 7 g, Cholesterol, 0 mg, Sodium, 17.8 mg] | mooli-palak-paratha-radish-spinach-paratha-234r |
| rcp4669 | Mooli Paratha, Punjabi Radish Paratha | Dinner | NA | [whole wheat flour (gehun ka atta), radish (mooli), chopped radish leaves (mooli ke patte), low fat curds (dahi), turmeric powder (haldi), chilli powder, oil, salt, whole wheat flour (gehun ka atta), oil, low fat curds (dahi)] | 5 mins | 25 mins | [Punjabi roti recipes | Punjabi parathas, Frozen Foods, Indian Freezer Recipes, Breakfast Theplas, Parathas, Indian Tiffin Box, Lunch box, Dabba, Tava, Kids Tiffin Box, Stuffed Paratha Recipes for Dinner] | 15Makes 15 parathas | Punjabi | mooli paratha recipe | Punjabi mooli paratha | traditional mooli ka paratha | radish paratha | diabetic friendly mooli paratha | with amazing 23 images. mooli paratha is traditional Punjabi fare! Whiffs of oil and mooli roasting together fill the whole house when these Punjabi mooli parathas are cooked in a griddle. Made with grated radish, radish leaves, whole wheat flour and common spice powders, these healthy mooli parathas are extremely nutritious and filling. Paratha or stuffed paratha are sumptuous Indian flat-breads that can be relished with curd, pickle, raita or even sabji. They can be as simple as the plain paratha or something as filling as the aloo methi paratha or the paneer stuffed paratha. You can even mix together all the ingredients to prepare a delightful dough and then roll out a paratha just like we have done in the below mentioned mooli paratha recipe. mooli paratha are super quick and easy to make. All we have done is combined whole wheat flour, grated white radish, chopped radish leaves, low-fat curd, turmeric powder, red-chili powder, oil and knead into a semi soft dough. Once the dough is kneaded, divide and roll into circle and cook on medium flame using very little oil. This Punjabi mooli paratha variation is healthier then other paratha recipes. You can’t resist having a go to mooli parathas even as you are cooking them for your family, because the aroma is so tempting and the flavour, oh, it’s almost addictive! They are loaded with calcium and vitamins, also mooli Parathas are so flavourful that you can serve them simply with curd and pickles. They can also be packed for lunch, or even a longer trip. Mooli Paratha is good for diabetes. Diabetics often wonder how to cook healthy to avoid spike in blood sugar levels. To do so they need to do away with refined ingredients like maida and sugar, while including high fiber foods. Mooli Paratha is a perfect example to move along this health angle. High fiber wheat flour combined with low glycemic index radish makes a perfect meal time fare. For lunch, restrict to 2 parathas, while for snacks 1 paratha will serve the need. Serve Mooli paratha with low fat curds to make a perfect diabetic combination. Enjoy mooli paratha recipe | Punjabi mooli paratha | traditional mooli ka paratha | radish paratha | diabetic friendly mooli paratha | with detailed step by step recipe photos. | [Combine all the ingredients in a bowl and knead into a soft dough, using a little water if required., Divide the dough into 15 equal portions and roll out each portion thinly into a 125 mm. (5") diameter circle, using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook each mooli paratha, using ¼ tsp of oil, till they turn golden brown in colour from both the sides. Keep the mooli paratha aside to cool slightly., Wrap in an aluminium foil and pack in a tiffin box along with low–fat curds., You can use 1 cup of chopped fenugreek (methi) leaves instead of white radish and radish leaves for the above recipe.] | [Energy, 78 cal, Protein, 2.5 g, Carbohydrates, 13.3 g, Fiber, 2.2 g, Fat, 1.9 g, Cholesterol, 0 mg, Sodium, 10.2 mg] | mooli-paratha-punjabi-radish-paratha-4669r |
| rcp38858 | Mooli Roti | NA | NA | [jowar (white millet) flour, mashed potatoes, grated white radish, chopped coriander (dhania), chopped green chillies, salt, turmeric powder (haldi), dried mango powder (amchur), jowar (white millet) flour, oil, curd] | 10 mins | 15 mins | [Indian Rotis, Tava] | 6Makes 6 rotis (6 roti ) | Indian | A popular breakfast option in most north indian houses, theses parathas go well with a lot of subzis too. Here is an innovative version made with jowar flour and mashed potatoes, which help to make them soft. | [Combine all the ingredients in a deep bowl and knead into a soft, smooth dough, using little warm water if needed., Divide the dough into 6 equal portions and roll out one portion of the dough into a 100 mm. (4") diameter circle using jowar flour for rolling., Heat a non-stick tava (griddle) and grease it using a little oil., Cook the roti , using a little oil till brown spots appear on both sides., Repeat with the remaining portions to make 5 more rotis., Serve immediately with fresh curds.] | [Energy, 60 cal, Protein, 1.1 g, Carbohydrates, 8 g, Fiber, 1.2 g, Fat, 2.7 g, Cholesterol, 0 mg, Sodium, 5 mg] | mooli-roti-38858r |
| rcp32794 | Mooli Sabzi, Mooli ki Sabji | NA | Veg | [chopped radish (mooli), shredded radish leaves (mooli ke patte), besan (bengal gram flour), turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, chilli powder, salt, oil, mustard seeds ( rai / sarson), asafoetida (hing)] | 15 mins | 8 mins | [Sukhi Sabzis, Leafy Vegetable Sabzis, Traditional Indian Sabzis, Saute, Non-stick Pan, Deep Pan, Quick Sabzis] | 3Makes 3 servings | Indian | mooli sabzi recipe | mooli ki sabji | Punjabi mooli aur patte ki bhurji | radish dry vegetable | with 15 amazing images. mooli sabzi recipe is a mooli aur patte ki bhurji where you are sure to enjoy not just the flavour but also the unique mouth-feel of this radish dry vegetable. Radish by itself is very aromatic and flavour-packed, so just a few spice powders are enough to enhance mooli sabz flavour to an awesome range! However, what makes this mooli sabzi truly special is the way the spice powders are combined with besan and added to the semi-cooked vegetable. As the besan mixture cooks along with the radish whites and greens, mooli ki sabji develops a deep flavour and aroma, as well as a unique texture, which is very pleasing to the palate. Notes on mooli ki sabji 1. You may adjust the quantity of mooli and leaves according to your preference and availability. mooli sabzi can be made just with the radish, if the greens aren't available. 2. Sprinkle the besan mixture evenly over mooli ki sabji. Besan will absorb all the moisture and provide a soft texture combining all the ingredients well. Punjabi mooli aur patte ki bhurjii and Bajra Roti make a great combo. You can also try other recipes using mooli like Mooli Muthias or Mooli Jowar ki Roti. Learn to make mooli sabzi recipe | mooli ki sabji | Punjabi mooli aur patte ki bhurji | radish dry vegetable | with step by step photos below. | [To mke mooli sabzi, combine the besan, turmeric powder, coriander-cumin seeds powder, chilli powder, salt and 1 tbsp of oil in a bowl and mix well. Keep aside., Heat the remaining 2 tbsp of oil in a broad non-stick pan add the mustard seeds., When the seeds crackle, add the asafoetida and radish and sauté on a medium flame for 3 minutes., Add the radish leaves and sauté on a medium flame for 1 minute. 5. Cover with a lid and cook on a medium flame for 2 minutes, while stirring once in between., Sprinkle the besan mixture evenly over it, mix well and cover and cook on a slow flame for 2 minutes, while stirring occasionally., Serve the mooli sabzi immediately.] | [Energy, 253 cal, Protein, 7.6 g, Carbohydrates, 18.2 g, Fiber, 5.1 g, Fat, 16.7 g, Cholesterol, 0 mg, Sodium, 26.4 mg] | mooli-sabzi-mooli-ki-sabji-32794r |
| rcp3456 | Mooli Thepla | Dinner | Veg | [grated white radish (mooli), chopped radish leaves (mooli ke patte), whole wheat flour (gehun ka atta), curd (dahi), turmeric powder (haldi), chilli powder, oil, salt, whole wheat flour (gehun ka atta), oil, quick mango] | 10 mins | 20 mins | [Gujarati Roti, Thepla recipe collection, Breakfast Theplas, Parathas, One Dish Vegetarian Meals, One Meal Dinner, Indian Rotis, Indian Tawa, Tava] | 15Makes 15 theplas | Gujarati | mooli thepla recipe | Gujarati mooli na thepla | healthy radish thepla | mooli paratha | with 32 amazing images. mooli thepla recipe | Gujarati mooli na thepla | healthy radish thepla | mooli paratha is a satiating breakfast which is also perfect for the main course. Learn how to make Gujarati mooli na thepla. To make mooli thepla, combine all the ingredients into a deep bowl and knead into a soft dough without using any water. Divide the dough into 15 equal portions and roll out each portion into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each circle, on a medium flame, using a little oil, till it turns golden brown in colour from both the sides. Serve hot with chunda. A traditional flatbread recipe from the heart of Gujarat, mooli thepla is made from a delectable dough of whole wheat flour reinforced with grated radish along with its leaves too. Curds are added to enhance the texture and flavour of the mooli paratha, while chilli powder provides an enjoyable spiciness. Note that no water is used to make the dough. Curds, a little bit of oil, and the juice that comes out of the radish are the fluids that bind the dough together. To make healthy radish thepla, we suggest you reduce the amount of oil added to knead the dough to 2 tsp and cook each thepla with ½ tsp of oil. They can then be relished by weight-watchers, heart patients and even diabetics. There is a lot of nutrition to gather in these theplas. The radish leaves are a good source of vitamin A and vitamin C , which act as antioxidants and safeguard our skin, hair, eyes and gums. The white radish is also rich in fibre, thus making these theplas gut-friendly. Tips for mooli thepla. 1. Buy the perfect radish to make these theplas. Radishes with their leaves intact, usually tied in bunches are the best. If the leaves are attached, they should be crisp and green. The radish white roots should be hard and solid, with a smooth, unblemished surface. 2. The dough of the theplas should be soft, to get soft theplas. 3. Remember theplas should not be rolled very thinly like Gujarati rotis as very thinly rolled theplas tend to become hard on cooking. 4. Health conscious can enjoy these theplas with a bowl of curd instead of sugar laden chunda. Enjoy mooli thepla recipe | Gujarati mooli na thepla | healthy radish thepla | mooli paratha | with step by step photos. | [To make mooli thepla, combine all the ingredients into a deep bowl and knead into a soft dough without using any water., Divide the dough into 15 equal portions and roll out each portion into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook each circle, on a medium flame, using a little oil, till it turns golden brown in colour from both the sides., Serve the mooli thepla hot with chunda.] | [Energy, 131 cal, Protein, 2.5 g, Carbohydrates, 13.2 g, Fiber, 2.3 g, Fat, 7.8 g, Cholesterol, 1.1 mg, Sodium, 6.5 mg] | mooli-thepla-3456r |
| rcp2828 | Moong Aur Mooli ki Chaat | Dinner | Veg | [yellow moong dal (split yellow gram), chopped coriander (dhania), chopped green chillies, chopped onions, ginger (adrak) paste, salt, fruit salt, oil, cumin seeds (jeera), asafoetida (hing), oil, curds (dahi), green chutney, khajur imli ki chutney, radish (mooli), chilli powder, cumin seeds (jeera) powder, black salt (sanchal), chaat masala, salt] | 25 mins | 20 mins | [Indian snacks with little planning, Chaat, Evening Tea Snacks, Deep Fry, Holi recipes, Kadai Veg, Dinner Chaat] | 6Makes 6 plates | Indian | Preparing the Moong aur Mooli ki Chaat does take a bit of effort, but your taste buds will prod you to go ahead with the task, because of the assured excitement! Crisp and flavourful moong dal pakodis are perked up with not one but an assortment of exciting toppings ranging from sweet and sour khajur imli ki chutney and pungent radishes to soothing curds and peppy spice powders. Now, if that does not spell excitement to your palate, what does? | [Clean, wash and soak the moong dal in enough hot water for 2 hours. Drain well., Blend the drained moong dal in a mixer till smooth without using any water., Transfer the moong dal mixture into a deep bowl, add the coriander, green chillies, onions, ginger and salt and mix well. Keep aside., Make the tempering by heating the oil in a small pan and add the cumin seeds and asafoetida to it. When the cumin seeds crackle, pour the tempering over the prepared moong dal mixture and mix well., Sprinkle the fruit salt over the mixture and mix gently., Heat the oil in a deep non-stick kadhai and fry spoonfuls of the mixture in hot oil, a few at a time, till the yellow moong dal pakodis are golden brown in colour from all the sides. (you will get approx. 30 pakodis)., Drain on absorbent paper and keep aside., Place 5 hot yellow moong dal pakodis on a serving plate., Top with ¼ cup of whisked curds, 1 tsp green chutney, 2 tsp khajur imli ki chutney, 2 tbsp radish and finally sprinkle little chilli powder, cumin seeds powder, black salt, chaat masala and salt evenly over it., Repeat steps 1 and 2 to make 5 more plates., Serve immediately.] | [Energy, 176 cal, Protein, 8.6 g, Carbohydrates, 19.2 g, Fiber, 2.4 g, Fat, 6.1 g, Cholesterol, 8 mg, Sodium, 20.2 mg] | moong-aur-mooli-ki-chaat-2828r |
| rcp720 | Moong Bhel | Snacks | NA | [boiled sprouted moong (whole green gram), puffed rice (kurmura), chopped tomatoes, chopped onions, chopped coriander (dhania), chilli powder, chaat masala, lemon juice, salt] | 10 mins | 0 mins | [Quick Evening Snacks, Chaat, Evening Tea Snacks, Quick Snacks / Quick Starters, Kids After School, Snack Recipes for Kids, Kitty Party Snacks] | 2Makes 2 servings | NA | moong bhel recipe | sprouted moong bhel | healthy moong bhel | healthy Indian snack | with 21 amazing images. moong bhel recipe | sprouted moong bhel | healthy moong bhel | healthy Indian snack is a tempting snack with a touch of nourishment, learn how to make sprouted moong bhel. To make moong bhel, combine all the ingredients in a deep bowl and mix well. Serve immediately. Wondering how to appease your taste buds a healthy way? Here is a wonderful snack made of puffed rice and sprouted moong, tossed together like a bhel, with chopped tomatoes, onions, etc., and a sprinkling of masalas too. The sprouted moong bhel is an excellent mid-meal snack for adults too. Filled with energy and protein, this tasty healthy moong bhel snack gives enough energy and stamina to race through the rest of the day! Sprouted moong are a very good source of fibre too! It is necessary to cleanse your digestive tract. With a bit of modification in our daily food, it is easy to get a spot on healthy snack on your table. The addition of onions and tomatoes further adds antioxidants like quercetin and lycopene. On the other hand, lemon juice adds a touch of vitamin C. All these act as antioxidants and help protect the cell and organs of our body. They also help reduce inflammation in the body. We suggest this snack as a healthy alternative to calorie laden bhel to heart patients and weight-watchers. A small portion can be enjoyed occasionally. Tips for moong bhel. 1. The sprouts should be cooked, but yet maintain their crunch. 2. You can cook the sprouts and keep them ready, but mix and toss all the ingredients just before serving. Enjoy moong bhel recipe | sprouted moong bhel | healthy moong bhel | healthy Indian snack | with step by step photos. | [To make moong bhel, combine all the ingredients in a deep bowl and mix well., Serve the moong bhel immediately.] | [Energy, 226 cal, Protein, 13.1 g, Carbohydrates, 41.5 g, Fiber, 9 g, Fat, 0.8 g, Cholesterol, 0 mg, Sodium, 159.9 mg] | moong-bhel-720r |
| rcp1390 | Moong Dahi Misal | Snacks | Veg | [parboiled sprouted moong (whole green gram), whisked curds (dahi), khajur ki chutney, chopped tomatoes, chopped onions, cumin seeds (jeera) powder, chilli powder, salt, chopped coriander (dhania)] | 20 mins | 4 mins | [Maharashtrian Dal, Varan / Amti / Kalvan, Comfort Foods, Chaat, Evening Tea Snacks, One Dish Vegetarian Meals, Indian Party, Indian Birthday Party] | 2Makes 2 servings | Maharashtrian | moong dahi misal recipe | healthy moong dahi chaat | dahi moong chaat | sprouted moong dahi chaat with 15 amazing images. Chaats are usually known to be unhealthy as we imagine the ingredients to be fried and everything cooked using a lot of oil. But here we have a healthy variation made with sprouted moong which are super healthy known as moong dahi misal recipe | healthy moong dahi chaat | This moong dahi misal is so easy and quick to make that it can be made in a jiffy and the ingredients used are easily available in every house. You can make dahi moong chaat for evening snack or can even be used as a accompaniment or side dish with dinner or lunch. This moong dahi chaat is the best way to kill your chaat cravings and the bonus is that its healthier than any other chaat. To make moong dahi misal, place par boiled sprouted moong in a serving plate, pour whisked yogurt over it evenly. Next, pour sweet chutney, chaats are incomplete with the meetha chutney which gives tanginess and flavor to the chaat. Sprinkle chopped tomatoes and onions over it. If you arent looking for a healthy recipe you can add boiled potatoes, sev or even masala peanuts to enhance the taste of moong chaat. Finally add cumin seed powder which gives a luscious flavor to the chaat and also sprinkle some red chilli powder. Last but not the least add coriander which would add freshness to our dahi moong misal. This Moong Dahi Misal combines the sprouts with whisked curds, along with chopped veggies, spice powders and of course, tongue-tickling khajur imli ki chutney. When you have sprouts on hand, it takes less than half an hour to prepare this wholesome and tasty treat, which is sure to delight your friends and family. Enjoy moong dahi misal recipe | healthy moong dahi chaat | dahi moong chaat | sprouted moong dahi chaat | with detailed step by step photos below. | [To make moong dahi misal, place 1 cup of moong sprouts on a serving plate, top with ¼ cup whisked curds, 1½ tbsp of khajur imli ki chutney, ¼ cup of tomatoes and 1 tbsp of onions., Finally sprinkle little cumin seeds powder, chilli powder and salt. Finally sprinkle coriander., Repeat steps 1 and 2 to make 1 more serving., Serve the moong dahi misal immediately.] | [Energy, 364 cal, Protein, 18.3 g, Carbohydrates, 60.7 g, Fiber, 12.8 g, Fat, 4.2 g, Cholesterol, 8 mg, Sodium, 34.9 mg] | moong-dahi-misal-1390r |
| rcp356 | Moong Dal and Dill Soup | NA | NA | [yellow moong dal (split yellow gram), chopped tomatoes, turmeric powder (haldi), butter, chopped garlic (lehsun), chopped onions, chopped dill leaves, salt] | 5 mins | 17 mins | [Thick / Creamy Indian Soups, Indian Pressure Cooker, Indian Party, Presssure Cooker Soups, Babies, Toddler and Kids Iron Rich Foods, Indian Cancer Patients, Typhoid] | 2Makes 2 servings | Indian | moong dal and dill soup recipe | healthy suva moong dal soup | dill lentil soup | with 25 amazing images. moong dal and dill soup is a healthy and comforting soup packed with protein and fiber. Learn how to make moong dal and dill soup recipe | healthy suva moong dal soup | dill lentil soup | moong dal dill soup is a light and flavorful Indian soup made with split moong lentils and fresh dill leaves. This healthy suva moong dal soup is a harmonious blend of wholesome moong dal, providing a rich source of protein, and the aromatic freshness of dill. This Indian classic dill lentil soup is more than just a bowl of warmth; it's a journey for your senses, each spoonful bursting with protein, fiber, and goodness. The combination of spices adds depth to the flavor profile, making it comforting and nutritious. pro tips to make moong dal and dill soup: 1. Use fresh dill leaves for the most vibrant flavor. 2. You can also use green moong dal or toovar dal to make this recipe. 3. Season the soup generously with salt and pepper to taste. You can also add a squeeze of lemon juice for a bit of tang. 4. Finely chopped garlic and onions gives a pleasant mouthfeel. Enjoy moong dal and dill soup recipe | healthy suva moong dal soup | dill lentil soup | with detailed step by step photos. | [To make moong dal and dill soup recipe, combine the moong dal, tomatoes, turmeric, salt and 1 cup water in a pressure cooker., Mix well and pressure-cook it for 3 whistles., Allow the steam to escape before opening the lid. Whisk well and keep aside., Heat the butter in a deep non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 1 to 2 minutes., Add the moong dal mixture, dill leaves, salt, pepper and 1 cup water., Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Serve moong dal and dill soup immediately.] | [Energy, 126 cal, Protein, 6.8 g, Carbohydrates, 18.3 g, Fiber, 2.7 g, Fat, 2.8 g, Cholesterol, 7.5 mg, Sodium, 36.6 mg] | moong-dal-and-dill-soup-356r |
| rcp42368 | Moong Dal and Methi Kachuri, Baked Kachodi | Snacks | NA | [whole wheat flour (gehun ka atta), jowar (white millet) flour, oil, nigella seeds (kalonji), salt, yellow moong dal (split yellow gram), chopped fenugreek (methi), oil, mustard seeds ( rai / sarson), asafoetida (hing), chilli powder, coriander (dhania) powder, turmeric powder (haldi), salt, sugar, oil, green chutney] | 15 mins | 10 mins | [Healthy Foods for Kids, Snack Recipes for Kids, Healthy Heart Starters Snacks, Iron Rich Indian Starters & Snacks] | 14Makes 14 kachuris | Indian | A Bengali Recipes -style snack with a healthy twist, the Moong Dal and Methi Kachuri is one that you can relish without any guilt! We have done away with maida and used a mix of healthy flours to make the top cover of this kachori, which is baked with a perfectly-spiced stuffing of moong dal and methi leaves. The methi not only adds to the nutrient-quotient of this dish but also gives it a tongue-tickling, almost addictive flavour! Baked and not deep-fried, this iron-rich snack is a wonderful tea-time accompaniment. You can do away with the 1/2 tsp of sugar if you are serving this to diabetics. | [Combine all the ingredients in a deep bowl and knead well into a semi-stiff dough, using enough water. Cover with a lid and keep aside for 10 minutes., Combine the yellow moong dal and enough water in a deep bowl and soak for 1 hour. Drain well., Heat 1 tsp of oil in a deep non-stick pan, add the mustard seeds and asafoetida and sauté on a medium flame for a few seconds., Add the soaked and drained moong dal, chilli powder, coriander powder, turmeric powder, salt and ½ cup of water and mix well. Cover with a lid and cook on a medium flame for 5 to 6 minutes, while stirring occasionally., Lightly mash it using a potato masher. Keep aside., Heat the remaining 1 tsp of oil in a broad non-stick pan, add the fenugreek leaves, sugar and little salt and cook on a medium flame for 1 minute., Add the cooked yellow moong dal mixture, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside to cool completely., Divide the filling into 14 equal portions and keep aside., Divide the dough into 14 equal portions and keep aside., Roll out a portion of the dough into a 75 mm. (3”) diameter thin circle without using any flour for rolling., Place a portion of the stuffing in the centre. Bring together all the edges in the centre, seal them tightly and flatten it slightly., Repeat with the remaining dough and filling to make 13 more kachuris., Brush each kachuri with little oil and arrange on a greased baking tray., Bake in a pre-heated oven at 200°c (400°f) for 15 minutes. Turn them over and again bake for 15 minutes or till they turn crisp and light brown in colour., Cool slightly and serve immediately with green chutney.] | [Energy, 59 cal, Protein, 2.3 g, Carbohydrates, 8.8 g, Fiber, 0.9 g, Fat, 1.6 g, Cholesterol, 0 mg, Sodium, 4.3 mg] | moong-dal-and-methi-kachuri-baked-kachodi-42368r |
| rcp5645 | Moong Dal and Paneer Chilla | BreakFast | NA | [yellow moong dal (split yellow gram), salt, asafoetida (hing), sugar, green chilli paste, besan (bengal gram flour), crumbled low fat paneer (cottage cheese), chopped coriander (dhania), chaat masala, peanut oil] | 5 mins | 5 mins | [Gujarati, Punjabi Breakfast, Comfort Foods, Tava, Antioxidant Rich Indian, Potassium Rich, Chilla] | 4Makes 4 chillas | Punjabi | moong dal and paneer chilla | moong dal paneer cheela | yellow moong dal cottage cheese pancake | with 20 amazing images moong dal and paneer chilla is made by soaking and blending yellow moong dal with water. Then salt, asafoetida, green chilli paste and besan are added to make a batter. Pour a ladleful of batter on a non stick tava and cook it. Top with some low fat paneer and add any vegetables you wish. Cook and your moong dal paneer cheela is ready. The moong dal and paneer chilla is also known as yellow moong dal cottage cheese pancake as chilla is an Indian pancake. This healthy moong dal paneer cheela is good for your heart, helps control acidity and can be enjoyed by diabetics too. The fibre in yellow moong dal prevents the deposition of bad cholesterol (LDL) in the arteries, thereby improving heart health. It is also packed with nutrients like zinc, protein and iron, which help to maintain the elasticity of your skin and keep it moist. fibre, potassium and magnesium also work together to regular high blood pressure and soothe the nerves. Stuffing paneer into the moong dal paneer chilla makes them more filling, and also adds to the protein and calcium content. Have a go at this awesome snack, and you will never opt for unhealthy biscuits at tea-time! moong dal and paneer chilla is ideally perfect for chillas for breakfast or at times we have it as a one meal dinner. Serve moong dal paneer cheela with green chutney. Enjoy how to make moong dal and paneer chilla | moong dal paneer cheela | yellow moong dal cottage cheese pancake with detailed step by step photos and video | [To make moong dal and paneer chilla, combine the moong dal along with little water and blend in a mixer till smooth., Transfer it to a bowl, add the salt, asafoetida, sugar and green chilli paste and mix well., Heat ¼ tsp of oil in a non-stick tava (griddle) and pour a ladleful of the batter and spread it evenly to make a thin round of approx. 125 mm. (5”)., Sprinkle 2 tbsp low-fat paneer, 1 tbsp coriander and ¼ tsp chaat masala and cook on a medium flame using ½ tsp of oil till they turn golden brown in colour from both the sides., Repeat with the remaining ingredients to make 3 more moong dal and paneer chilla., Serve the moong dal and paneer chilla immediately.] | [Energy, 194 cal, Protein, 12.8 g, Carbohydrates, 25.7 g, Fiber, 2.8 g, Fat, 4.4 g, Cholesterol, 0 mg, Sodium, 94.2 mg] | moong-dal-and-paneer-chilla-5645r |
| rcp3552 | Moong Dal and Paneer Tikki (low Calorie Snack) | Snacks | Veg | [yellow moong dal (split yellow gram), crumbled paneer (cottage cheese), ragi (nachni / red millet) flour, grated onions, chilli powder, garam masala, turmeric powder (haldi), ginger-garlic (adrak-lehsun) paste, chaat masala, chopped coriander (dhania), salt, coconut oil oil, mint and coriander chutney] | 10 mins | 15 mins | [Indian Veg Recipes, Punjabi Swadisht Nashta, Starters / Snacks, Indian Snacks for Entertaining, Evening Tea Snacks, Indian Cutlets, Veg Cutlets, Tikki Recipes, Collection of Tikki] | 10Makes 10 tikkis | Punjabi | moong dal tikki recipe | moong dal vegetable kebab | healthy moong dal paneer cutlet | with 40 images. moong dal tikki is a healthy Indian starter to serve. Learn to make moong dal vegetable kebab. Cooking with very little oil can create wonders, when the other ingredients are perfectly chosen – and this moong dal vegetable kebab is a perfect example of this art. Did you ever imagine preparing crispy, succulent moong dal tikki using such little oil? Well, see for yourself how the marvelous mix of moong dal and paneer with ragi flour and spices lends itself to the preparation of tasty moong dal vegetable kebab. Protein-packed moong dal paneer cutlets that please the palate and maintain your bones cells! Tips for moong dal tikki. 1.If you don't drain the water from the moong dal well, then the moong dal cutlet will not bind. Ensure you have drained the water properly. 2. Cooking tikki's on a low flame is important as we are not deep frying the tikki's. 3. Moong Dal is cooked. When you press the dal it's a little crunchy and this is the perfect texture you need to make moong dal tikki. Enjoy moong dal tikki recipe | moong dal vegetable kebab | healthy moong dal paneer cutlet | with step by step photos. | [To make moong dal and paneer tikki, combine the yellow moong dal, 2 cups of water and salt in a broad non-stick pan and cover and cook on a slow flame for 7 to 8 minutes, while stirirng occasionally., Remove from the flame and drain very well it using a strainer., Transfer the cooked moong dal on a plate and cool completely., Add all the remaining ingredients and mix very well., Divide the mixture into 10 equal portions and shape each portion into a 50 mm. (2”) diameter flat round tikki., Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil and cook the tikkis on a slow flame using the remaining ¾ tsp of oil till they turn brown in colour from both the sides., Serve the moong dal and paneer tikki immediately with mint and coriander chutney., In case you have a problem in binding the tikkis, you can add little more ragi flour.] | [Energy, 48 cal, Protein, 2.5 g, Carbohydrates, 8 g, Fiber, 1.1 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 6.8 mg] | moong-dal-and-paneer-tikki-low-calorie-snack-3552r |
| rcp41899 | Moong Dal and Rice Mini Pakodas | Snacks | NA | [yellow moong dal (split yellow gram), rice (chawal), chopped spring onions whites greens, garlic (lehsun) paste, chopped green chillies, salt, oil, green chutney] | 10 mins | 20 mins | [Deep-fried Indian Starters, Evening Tea Snacks, Pakora Pakoda, Kitty Party Quick, Monsoon Snacks, Evening Snacks] | 2Makes 2 servings (1 serving ) | Indian | Here is a crunchy-munchy chatpata snack that is sure to make you drool! A coarse batter of moong dal and rice is combined with crunchy veggies like spring onions and a dash of garlic paste to lift the flavour. The batter is deep-fried to make crisp, golden-coloured fritters that none can resist. Each crispy bite leads to a soft and textured centre, which is bursting with the spiciness of chillies, onion and garlic. You need to make sure the batter is coarse and fry it on a medium flame till the fritters are super crispy. It is also essential to serve the Moong Dal and Rice Mini Pakodas immediately as it tends to get hard and chewy after a while. You can also try other pakodas like the Cabbage Pakoda or Moong Dal Pakoda . | [Combine the yellow moong dal and rice in a deep bowl with enough water for 1 hour. Drain well., Blend in a mixer till coarse without using water., Transfer the mixture into a deep bowl , all the remaining ingredients and mix well., Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers and deep-fry a few pakodas at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve immediately with green chutney.] | [Energy, 274 cal, Protein, 12.3 g, Carbohydrates, 54.8 g, Fiber, 5.1 g, Fat, 0.7 g, Cholesterol, 0 mg, Vitamin A, 60.6 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.7 mg, Vitamin C, 6.3 mg, Folic Acid, 33.6 mcg, Calcium, 13.9 mg, Iron, 46.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 437.6 mg, Potassium, 36.9 mg, Zinc, 0.6 mg] | moong-dal-and-rice-mini-pakodas-41899r |
| rcp38991 | Moong Dal and Spinach Idli | BreakFast | NA | [yellow moong dal (split yellow gram), blanched and roughly chopped spinach (palak), green chillies, low fat curds (dahi), salt, fruit salt, oil, sambhar, healthy coconut chutney] | 10 mins | 12 mins | [South Indian, Different types of Idlis, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Low Cal Breakfast, Steamer, Quick Breakfast Indian] | 12Makes 12 idlis | South Indian | moong dal spinach idli recipe | healthy dal palak idli | spinach moong dal idli | with 22 amazing images. moong dal palak idli is a steamed savory idli made with moong dal, yogurt, and spinach. Learn how to make moong dal spinach idli recipe | healthy dal palak idli | spinach moong dal idli | spinach moong dal idli is a healthy and flavorful South Indian breakfast dish made with soaked moong dal, spinach, and spices. Packed with protein, this light and healthy dish makes a perfect breakfast choice. These healthy dal palak idlis are a feast for the senses. Their vibrant green color is captivating, and the harmonious blend of moong dal and palak flavors is sure to tantalize your taste buds. This recipe transforms the classic idli into a vibrant and nutritious powerhouse. The protein-rich moong dal (split yellow gram) pairs perfectly with spinach, bursting with iron and Vitamin K." Main ingredients for making moong dal spinach idli 1. Moong dal: Rich in protein, good source of fibre, helps to manage diabetes, contains iron and folate. 2. Palak: Excellent source of iron. high in fiber and antioxidants, rich in vitamins and minerals. pro tips to make moong dal spinach idli: 1. Ensure your moong dal soaks for at least 3-4 hours, or even overnight, for a smoother batter and better digestion. 2. A tbsp of yogurt (curd) to the batter. This aids fermentation and adds a slight tanginess to the idlis. 3. Use minimal oil to grease the idli molds. This prevents sticking without adding excess fat. 4. Do not mix the batter vigorously after adding eno, otherwise the idlis will become dense and hard. Enjoy moong dal spinach idli recipe | healthy dal palak idli | spinach moong dal idli | with detailed step by step photos. | [To make moong dal spinach idli, combine the yellow moong dal , spinach and green chillies and blend in a mixer to a smooth paste without using any water., Transfer the mixture into a bowl, add the curds and salt and mix well., Just before steaming, add the fruit salt to the batter and pour 2 tsp water over it., When the bubbles form, mix gently., Grease the idli moulds using oil, put spoonfuls of the batter into idli moulds and steam in a steamer for 10 to 12 minutes or till the idlis are cooked., Cool the moong dal spinach idli slightly, demould and serve immediately with sambhar and healthy coconut chutney.] | [Energy, 26 cal, Protein, 1.8 g, Carbohydrates, 4.2 g, Fiber, 0.8 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 8.6 mg] | moong-dal-and-spinach-idli-38991r |
| rcp1339 | Moong Dal and Spinach Soup | NA | NA | [yellow moong dal (split yellow gram), chopped spinach (palak), cornflour, low fat milk, salt] | 10 mins | 14 mins | [Italian Soups, Thick / Creamy Indian Soups, Low Cal Soups, Jhat-Pat Soup, Pressure Cooker, Deep Pan, Calcium Rich Indian Recipes] | 2Makes 2 servings | Indian | moong dal spinach soup recipe | dal palak soup | zero oil moong dal soup | spinach and lentil soup | with 22 amazing images. Soups are such a healthy way to include veggies and dals in your diet. Learn how to make moong dal spinach soup recipe | dal palak soup | zero oil moong dal soup | spinach and lentil soup | Good health in a bowlful, that is what this soup is! moong dal and spinach soup is a zero-oil recipe, brimful of protein, vitamin A and iron – all of which will make your eyes sharp and keen. Moreover, the use of low-fat milk reduces the calorie content of this zero oil moong dal soup, while retaining a good quota of calcium too. You can have this dal palak soup any time of the day, but it will really warm you up when the weather is cold. Serve it with bread sticks or croutons, or enjoy it as it is. Tips to make moong dal spinach soup: 1. Note the spinach must be finely chopped or you will get big pieces of palak in your mouth. 2. The soup will thicken slightly as it cools down, you can add milk to adjust the consistency. 3. Croutons taste great with this soup, so add a few before serving. Enjoy moong dal spinach soup recipe | dal palak soup | zero oil moong dal soup | spinach and lentil soup | with detailed step by step images. | [Combine the cornflour and milk in a bowl, mix well and keep aside., Combine the yellow moong dal and 2 cups of hot water in a pressure cooker, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid, Mix the dal very well with help of a whisk., Add the spinach, cornflour-milk mixture, salt and pepper powder, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously., Serve hot.] | [Energy, 120 cal, Protein, 8.3 g, Carbohydrates, 20.4 g, Fiber, 3 g, Fat, 0.6 g, Cholesterol, 0 mg, Sodium, 30.3 mg] | moong-dal-and-spinach-soup-1339r |
| rcp22212 | Moong Dal and Suva Sabzi | NA | Veg | [chopped dill leaves, yellow moong dal (split yellow gram), cumin seeds (jeera), chopped green chillies, chopped garlic (lehsun), turmeric powder (haldi), chilli powder, salt, chopped tomatoes] | 15 mins | 13 mins | [Non Stick Kadai Veg, Diabetic recipes, Healthy Sabzis, Low Carb Diet, Indian Cancer Patients, Hyperthyroidism Diet, PCOS] | 4Makes 4 servings | Indian | moong dal suva sabzi recipe | zero oil sabzi | moong dal tomato shepu sabzi | with 35 amazing images. moong dal suva sabzi is a healthy moong dal sabzi for all. Learn how to make moong dal tomato shepu sabzi. The unique taste of suva, fortified by moong dal and spiced with green chillies makes this moong dal suva sabzi a must-try. Suva and tomatoes are rich in vitamin A and iron, while moong dal provides the necessary protein in healthy moong dal suva sabzi. The order of adding ingredients in moong dal tomato shepu sabzi is very important to ensure that all of them are properly cooked without losing their texture and colour, or becoming mushy. Relish steaming hot moong dal and suva sabzi with hot phulkas. Enjoy with moong dal suva sabzi recipe | zero oil sabzi | moong dal tomato shepu sabzi | step by step photos. | [To make moong dal and suva sabzi, heat a broad non-stick pan on a medium flame and when hot, add the cumin seeds and dry roast on a medium flame for a few seconds., Add the green chillies and garlic and dry roast on a medium flame for 30 seconds., Add the moong dal and sauté on a medium flame for 1 minute., Add the turmeric powder, chilli powder, salt and 1 cup of water and mix well. Cover it with a lid and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Add the dill leaves and mix well. Cover with the lid and cook on a medium flame for another 5 minutes, while stirring occasionally., Add the tomatoes and ½ cup of water, mix well and cook on a medium flame for 2 more minutes, while stirring occasionally., Serve the moong dal and suva sabzi immediately.] | [Energy, 73 cal, Protein, 5.1 g, Carbohydrates, 12.5 g, Fiber, 2 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 7.7 mg] | moong-dal-and-suva-sabzi-22212r |
| rcp33623 | Moong Dal and Veggie Savoury ( Finger Foods for Kids ) | Snacks | NA | [oil, green chilli paste, asafoetida (hing), green peas, grated carrot, grated cabbage, crumbled paneer (cottage cheese), dried mango powder (amchur), salt, yellow moong dal (split yellow gram), green chilli paste, curds (dahi), besan (bengal gram flour), asafoetida (hing), baking soda, salt, oil, green chutney khajur imli ki chutney] | 15 mins | 20 mins | [Shallow Fry Indian, Mixer, Non-stick Pan, Quick Snacks / Quick Starters, Finger Foods for Babies, Toddlers and Kids] | 12Makes 12 savouries (12 savourie ) | Indian | Make these bite-sized moong dal pancakes and top with a delicious mixture of vegetables for a fun snack. The small size of these pancakes, make them easy to serve and eat. A nice green and tamarind chutney add to the taste. | [Heat the oil in a broad non-stick pan, add the green chilli paste and asafoetida and sauté on a medium flame for a few seconds., Add all the remaining ingredients, mix well and cook on a medium flame for 2 minutes. Keep aside., Divide it into 12 equal portions and keep aside., Soak the moong dal in enough water for at least 2 hours., Drain well, add the green chilli paste and curds and blend in a mixer to a fine paste., Transfer the paste into a bowl, add the besan, asafoetida, baking soda and salt and mix well., Divide the batter into 12 equal portions and keep aside., Heat a non-stick tava (griddle) and spread a portion of the moong dal mixture to make a 50 mm. (2”) diameter circle., Spread a portion of the topping evenly over it and cook it using a little oil till it is crisp and brown in colour from both the sides., Repeat with the remaining batter and topping to make 11 more savouries., Cool slightly and serve immediately with green chutney or khajur imli ki chutney.] | [Energy, 72 cal, Protein, 2.6 g, Carbohydrates, 5.7 g, Fiber, 1.1 g, Fat, 4.3 g, Cholesterol, 0 mg, Vitamin A, 88.6 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 2.5 mg, Folic Acid, 7.7 mcg, Calcium, 24.1 mg, Iron, 7.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 75.1 mg, Potassium, 15.7 mg, Zinc, 0 mg] | moong-dal-and-veggie-savoury--finger-foods-for-kids--33623r |
| rcp39895 | Moong Dal Cauliflower Greens Appe, Moong Dal Appe | Snacks | NA | [yellow moong dal (split yellow gram), chopped cauliflower greens, green chilli paste, cumin seeds (jeera), salt, oil, healthy green chutney] | 5 mins | 15 mins | [South Indian Appe, South Indian Breakfast, Indian Steamed Snacks, Evening Tea Snacks, Appe Mould, Babies recipes, 6 to 18 months, Iron Rich Indian recipes] | 14Makes 14 appes | South Indian | moong dal and cauliflower greens appe recipe | Indian moong dal appe | healthy cauliflower greens appe | low calorie snack | with 35 amazing images. moong dal and cauliflower greens appe recipe | Indian moong dal appe | healthy cauliflower greens appe | low calorie snack is a perfect addition to a weigh watcher's diet. Learn how to make Indian moong dal appe. To make moong dal and cauliflower greens appe, clean, wash and soak the yellow moong dal in enough water for 3 to 4 hours. Drain and blend the moong dal in a mixer to a smooth paste using ¼ cup of water. Transfer the mixture into a deep bowl, add the cauliflower greens, green chilli paste, cumin seeds and salt, mix well and keep aside. Heat the appe pan on a medium flame and grease it with 1 tsp of oil. Pour 1 tbsp of the batter into each mould, cover with a lid and cook on a medium flame till the outer surface becomes golden brown and then turn each appe upside down using a fork so as to cook on the other side. You can cook 6 appes at a time in 6 moulds. Repeat steps 4 and 5 to make 6 more appes. Serve immediately with healthy green chutney. Ever thought of using cauliflower greens to make a mouth-watering snack? Well, here is a unique Indian moong dal appe recipe that uses yellow moong dal and cauliflower greens to make sumptuous appe. Cauliflower greens are a rich source of iron, which helps you stay energetic all day long. The moong dal in the healthy cauliflower greens appe adds protein to your diet which will help maintain the health of all the cells in the body. 3 to 4 appe is a satiating snack in the evening when you want to reach out for something tasty. weight-watchers, heart patients and diabetics as well as all healthy individuals can relish this snack. Although very easy to make, this recipe requires a little pre-planning of soaking the dal. Healthy green chutney is a mouth-watering accompaniment that elevates taste of this low calorie snack. Tips to make moong dal and cauliflower greens appe. 1. Make sure the leaves of the cauliflower are washed very well. 2. Yellow moong dal should be soaked well. 3. Cover with a lid and cook well. 4. Serve immediately or they will get very chewy. Enjoy moong dal and cauliflower greens appe recipe | Indian moong dal appe | healthy cauliflower greens appe | low calorie snack | with step by step photos. | [To make moong dal cauliflower greens appe, clean, wash and soak the yellow moong dal in enough water for 3 to 4 hours., Drain and blend the moong dal in a mixer to a smooth paste using ¼ cup of water., Transfer the mixture into a deep bowl, add the cauliflower greens, green chilli paste, cumin seeds and salt, mix well and keep aside., Heat the appe pan on a medium flame and grease it with 1/2 tsp of oil., Pour 1 tbsp of the batter into each mould, cover with a lid and cook on a medium flame till the outer surface becomes golden brown and then turn each appe upside down using a fork so as to cook on the other side. You can cook 7 appes at a time in 7 moulds., Repeat steps 4 and 5 to make 7 more appes., Serve the moong dal cauliflower greens appe immediately with healthy green chutney.] | [Energy, 29 cal, Protein, 1.8 g, Carbohydrates, 4.3 g, Fiber, 0.6 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 29.6 mg] | moong-dal-cauliflower-greens-appe-moong-dal-appe-39895r |
| rcp764 | Moong Dal Chilla, Stuffed Moong Dal Chila | BreakFast | NA | [green moong dal (split green gram), chopped green chillies, asafoetida (hing), salt, peanut oil, boiled potato cubes, boiled green peas, oil, cumin seeds (jeera), chopped green chillies, dried mango powder (amchur), salt, green chutney] | 20 mins | 30 mins | [Gujarati Farsans, Breakfast Chillas, Indian Pancakes, Healthy Chilla recipes, Pancakes, Gluten Free Indian Breakfast, Chilla] | 12Makes 12 chillas | Gujarati | moong dal chilla recipe | stuffed moong dal chilla | mung dal cheelas | with 30 amazing images. Here is a protein-rich Moong Dal Chilla, stuffed with a deliciously flavoured mixture of potatoes and green peas. You will thoroughly enjoy the blend of textures and flavours, which you will experience in every mouthful of this stuffed moong dal chilla. Chilla is north India’s answer to dosas. Chillas are thin, tasty pancakes, which can be made using different ingredients, and with or without fillings placed inside them. Chilla is much loved by Gujaratis, and stuffed moong dal chilla is a popular roadside snack in Mumbai too. Notes on moong dal chilla recipe. 1. For preparing the moong dal chilla, pick and clean the green moong dal. You can also use yellow moong dal or a combination of both. Serve moong dal chilla hot and fresh off the Tava Enjoy how to make moong dal chilla recipe | stuffed moong dal chilla | mung dal cheelas recipe with detailed step by step photos below. | [Combine the moong dal, green chillies and approx. 1 cup of water in a mixer and blend till smooth., Transfer the mixture into a deep bowl, add the asafoetida and salt and mix well. Keep aside., Heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds., Add all the remaining ingredients, mix well and cook on a medium flame for 2 minutes, while mashing it slightly using a potato masher., Divide the stuffing into 12 equal portions. Keep aside., Heat a non-stick tava (griddle) and lightly grease it with oil. Pour a ladleful of the batter on the tava (griddle) and spread it evenly to make a thin circle of 175 mm. (7") diameter., Cook, using 1 tsp oil, till it turns golden brown in colour form both the sides., Place one portion of the stuffing on one half of the chilla and fold it to make a semi-circle., Repeat steps 1 to 3 to make 11 more stuffed moong dal chillas., Serve the stuffed moong dal chilla immediately with green chutney.] | [Energy, 128 cal, Protein, 7.5 g, Carbohydrates, 21 g, Fiber, 3.2 g, Fat, 1.6 g, Cholesterol, 0 mg, Sodium, 9.7 mg] | moong-dal-chilla-stuffed-moong-dal-chila-764r |
| rcp1387 | Moong Dal Dahi Vada | Snacks | Veg | [green moong dal (split green gram), green chillies, asafoetida (hing), salt, fruit salt, oil, low fat curds (dahi), salt, oil, mustard seeds ( rai / sarson), cumin seeds (jeera) powder, chilli powder] | 5 mins | 12 mins | [Jain, Jain Paryushan, Chaat, Low Calorie Indian Snacks, Indian Party, Gluten Free Veg Indian] | 4Makes 4 servings (8 piece ) | Jain | moong dal dahi vada recipe | non fried moong dal dahi vada | healthy moong dal dahi vada | with step by step images. Our healthy moong dal dahi vada is a made on a non stick tava and made off green moong dal, low fat curds, fruit salt and Indian spices. Traditionally moong dal Dahi Vada chaat is always deep fried but now we give you the non fried moong dal dahi vada recipe. Notes and tips to make the perfect moong dal dahi vada recipe. 1. For preparing the moong dal dahi vadas, pick and clean the green moong dal. You can also use yellow moong dal or a combination of both. Also, you can add some urad dal to increase the nutrient content of the vada. 2. To make spongy healthy moong dal vada, heat a non-stick tava (griddle) or appe mould on a medium flame and grease it using ¼ tsp of oil. 3. Soak moong dal dahi bhalla in enough water in a bowl for 2 minutes. Generally, the vadas are soaked for a longer time in warm water but, these barely have any oil and are lighter as compared to urad dal so, they do not require much time to soften. 4. To prepare curd for moong dal dahi vada , in a bowl take fresh curd. Add milk or water if the curd is too thick. See why this is a healthy moong dal dahi vada recipe? Moong dal or Moong dal is rich in Folate, Vitamin B9 or Folic Acid which helps your body to produce and maintain new cells, especially red blood cells and is pregnancy friendly. Moong Dal is heart and diabetic friendly. Low fat curds help in digestion as it has very good bacteria. Probiotics in curds acts as a mild laxative but, in case of diarrhoea and dysentery, it is a boon, if curd is used with rice. Curd is one of the richest source of protein, calcium and minerals. Serve moong dal dahi bhalla immediately. You can also chill the dahi vadas in the refrigerator if not eating immediately. Learn to make moong dal dahi vada recipe | non fried moong dal dahi vada | healthy moong dal dahi vada | with step by step photos and video below. | [Clean, wash and soak the moong dal in enough water in a deep bowl for 3 to 4 hours., Drain, add the green chillies and blend in a mixer to a smooth paste, using approx. ½ cup of water., Transfer the paste into a bowl, add the asafoetida and salt and mix well., Sprinkle the fruit salt and 1 tbsp of water over it. When the bubbles form, mix gently., Grease a non-stick tava (griddle) using ¼ tsp of oil., Pour ladlefuls of the batter on it to make 2 to 4 vadas at a time., Cover with a lid and cook on a slow flame for 2 to 3 minutes., Turn upside down, cover again and cook on a slow flame using 1/8 tsp of oil for 2 to 3 minutes., Repeat with the remaining mixture to make more vadas., Soak them in enough water in a bowl for 2 minutes. Thereafter, squeeze out the water and keep aside., Combine the curds and salt in a bowl and mix well using a whisk., Heat the oil in a small non-stick pan and add the mustard seeds., When the seeds crackle, add this tempering to the whisked curds and mix well., Divide the mixture into 4 equal portions. Keep aside., Place two vadas on a serving plate and spread a portion of the curds mixture evenly the over vadas., Sprinkle ¼ tsp of cumin seeds powder and ½ tsp of chilli powder over it., Repeat with the remaining ingredients to make 3 more servings., Serve immediately.] | [Energy, 124 cal, Protein, 8.4 g, Carbohydrates, 18.7 g, Fiber, 2.2 g, Fat, 1.8 g, Cholesterol, 0 mg, Sodium, 32.3 mg] | moong-dal-dahi-vada-1387r |
| rcp1385 | Moong Dal Dhokla ( Low Calorie Healthy Cooking) | Lunch | NA | [green moong dal (split green gram), chopped green chillies, besan (bengal gram flour), chopped cabbage, chopped carrot, low fat curds (dahi), asafoetida (hing), salt, fruit salt, healthy green chutney] | 10 mins | 10 mins | [Gujarati Farsans, Breakfast Dhokla, Low Calorie Indian Snacks, Indian Steamed Snacks, School Time Snacks, Evening Tea Snacks, Indian Tiffin Box, Lunch box, Dabba] | 5Makes 5 servings (18 piece ) | Gujarati | green moong dal dhokla recipe | healthy green moong dal dhokla | green moong dal vegetable dhokla | with 35 images. green moong dal dhokla is a healthy Gujarati snack. Learn how to make green moong dal vegetable dhokla. moong dal dhokla, is rich in zinc, folic acid, iron and protein. 4 dhoklas at 44 calories per dhokla make a super protein rich filling snack. Adding veggies to healthy green moong dal dhokla further increases the fibre, folic acid and iron content substantially. Tips for moong dal dhokla. 1. Remember to ensure proper consistency of the batter – if you add too much water while grinding, the Dhokla will neither be firm nor cooked properly. 2. Remember to grease the thali with ghee / oil so demoulding the fibre rich, protein rich, iron rich dhoklas becomes easier. This suavely flavoured green moong dal dhokla, zero-oil, popular Guajarati farsan is great for people who are counting their calories. Devour this any-time snack with healthy green chutney, for that extra zing. Enjoy green moong dal dhokla recipe | healthy green moong dal dhokla | fibre rich, protein rich, iron rich dhoklas | with step by step photos. | [To make moong dal dhokla, combine the moong dal, green chillies and 5 tbsp of water in a mixer and blend to a smooth paste., Transfer the paste into a bowl, add all the remaining ingredients, except the fruit salt, and mix well., Just before steaming, add the fruit salt to the batter and sprinkle 2 tsp of water over it., When the bubbles form, mix gently., Pour the mixture into a greased 175 mm. (7”) diameter thali and steam in a steamer for 10 minutes., Cut into pieces and keep aside to cool slightly., Serve the the moong dal dhoklas immediately with healthy green chutney.] | [Energy, 44 cal, Protein, 3.1 g, Carbohydrates, 7.6 g, Fiber, 1.1 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 4.7 mg] | moong-dal-dhokla---low-calorie-healthy-cooking-1385r |
| rcp1698 | Moong Dal Dosa ( Idlis and Dosas ) | Snacks | NA | [green moong dal (split green gram), rice (chawal), salt, oil, sambhar, coconut] | 5 mins | 45 mins | [South Indian, Different Types of Dosa, Breakfast Idlis / Dosas / Uttapam, Jain Breakfast, Indian Snacks for Entertaining, Evening Tea Snacks, Father's Day] | 15Makes 15 dosas (15 dosa ) | Jain | moong dal dosa recipe | moong dosa | green moong dal dosa | South Indian moong dal dosa | moong dal dosa is an easy to make South Indian delicacy which requires only 4 ingredients. It is enjoyed with sambar and coconut chutney along with Milgaipodi powder. Learn how to make green moong dal dosa. Made of rice and moong dal, soaked, ground and fermented, these green moong dal dosas have a deliciously homely flavour and enticing crispness, which only fermented batter can bring about. To make moong dal dosa, wash and soak the moong dal and rice in enough water in a deep bowl for at least 3 hours. Drain. Combine the moong dal and rice in a mixer and blend till smooth using approx. 1¼ cups of water. Transfer the mixture into a deep bowl, cover it with a lid and allow it to ferment in a warm place for at least 8 to 10 hours. Add the salt and approx. ¼ cup of water and mix well. Heat a non-stick tava (griddle) and sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 200 mm. (8”) diameter circle. Smear a little oil over it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp. Fold over to make a semi-circle or roll. Repeat with the remaining batter to make 14 more dosas. Serve immediately with sambar and coconut chutney. Just the beautiful golden colour of this moong dosa is enough to make you drool! And fortunately it is so tasty it won’t let your appetite down. It tastes different from regular dosas as it uses moong instead of urad and also has an equal proportion of dal and rice. You will love to have this for Breakfast! The combination of moong dal with parboiled rice is said to be a good quality protein, as this combination gives all the 9 essential amino acids we need to consume. Green moong dal dosa is also a good source of vitamin B1 – a key nutrient needed for energy metabolism. This South Indian moong dal dosa can be enjoyed by kids as well as adults. Its soft texture will be beneficial for senior citizens and cancer survivors who often have chewing problems. Tips for moong dal dosa. 1. The fermentation time of the batter may vary from season to season. While in summers it may be 8 to 10 hours, in winter it will take around 11 to 12 to ferment. 2. Always remember to spread the dosa batter in one circular direction to get a uniform layer. 3. While heart patients can enjoy this dosa in limited quantities occasionally, we do not recommend this recipe for diabetics because of the use of high glycemic index parboiled rice. Enjoy moong dal dosa recipe | moong dosa | green moong dal dosa | South Indian moong dal dosa | with recipe below. | [To make moong dal dosa, wash and soak the moong dal and rice in enough water in a deep bowl for at least 3 hours. Drain., Combine the moong dal and rice in a mixer and blend till smooth using approx. 1¼ cups of water., Transfer the mixture into a deep bowl, cover it with a lid and allow it to ferment in a warm place for at least 8 to 10 hours., Add the salt and mix well., Heat a non-stick tava (griddle) and grease with little oil, sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth., Pour a ladleful of the batter on the tava and spread it in a circular motion to make a 200 mm. (8”) diameter circle., Smear a little oil over it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp., Fold over to make a semi-circle or roll., Repeat with the remaining batter to make 14 more moong dal dosas., Serve the moong dal dosa immediately with and sambhar and coconut chutney.] | [Energy, 137 cal, Protein, 4.3 g, Carbohydrates, 18.1 g, Fiber, 1.2 g, Fat, 5.2 g, Cholesterol, 0 mg, Sodium, 4.3 mg] | moong-dal-dosa----idlis-and-dosas--1698r |
| rcp2933 | Moong Dal Dosa, Healthy Pregnancy Recipe | Snacks | NA | [green moong dal (split green gram), parboiled rice (ukda chawal), salt, oil] | 5 mins | 45 mins | [Forever Young Diet, Anti Aging Indian Diet, Healthy Heart, Low Cholesterol, Pregnancy Folic Acid Rich, Pregnancy Breakfast, Pregnancy Snacks, Pregnancy First Trimester] | 15Makes 15 dosas | Indian | moong dal dosa for pregnancy | moong dosa for first trimester | breakfast dal dosa during pregnancy | with 29 amazing images. Dosa is comfort food and loved by everyone! Learn how to make moong dal dosa for pregnancy | moong dosa for first trimester | breakfast dal dosa during pregnancy | The cereal and pulse combination makes this recipe a good source of quality protein. These thin, crisp moong dal dosa for pregnancy made of moong dal and rice make a terrific breakfast especially during your first trimester. The fibre and vitamin content of the breakfast dal dosa is also good due to the addition of parboiled rice. Parboiled rice is a thick variety of unpolished rice that is used to make South Indian snacks like idlis and dosas. Tips to make moong dal dosa: 1. The fermentation time of the batter may vary from season to season. While in summers it may be 8 to 10 hours, in winter it will take around 11 to 12 to ferment. 3. Always remember to spread the dosa batter in one circular direction to get a uniform layer. 4. While heart patients can enjoy this dosa in limited quantities occasionally, we do not recommend this recipe for diabetics because of the use of high glycemic index parboiled rice. 5. Once the batter is fermented, you can store it in the fridge and use within 24 hours. 6. This is the consistency of the batter. Enjoy moong dal dosa for pregnancy | moong dosa for first trimester | breakfast dal dosa during pregnancy | with step by step images. | [To make moong dal dosa, wash and soak the moong dal and par-boiled rice in enough water in a deep bowl for at least 3 hours. Drain., Combine the moong dal and par-boiled rice in a mixer and blend till smooth using approx. 1¼ cups of water., Transfer the mixture into a deep bowl, cover it with a lid and allow it to ferment in a warm place for at least 8 to 10 hours., Add the salt and approx. ¼ cup of water and mix well., Heat a non-stick tava (griddle) and sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth., Pour a ladleful of the batter on it and spread it in a circular motion to make a 200 mm. (8”) diameter circle., Smear a little oil over it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp., Fold over to make a semi-circle or roll., Repeat with the remaining batter to make 14 more dosas., Serve the moong dal dosa immediately with and sambhar and coconut chutney.] | [Energy, 110 cal, Protein, 4.3 g, Carbohydrates, 18.1 g, Fiber, 1.2 g, Fat, 2.2 g, Cholesterol, 0 mg, Sodium, 4.3 mg] | moong-dal-dosa-healthy-pregnancy-recipe-2933r |
| rcp42987 | Moong Dal Idli | Snacks | NA | [yellow moong dal (split yellow gram), chopped green chillies, grated carrot, curd (dahi), chopped coriander (dhania), salt, oil, mustard seeds ( rai / sarson), urad dal (split black lentils), asafoetida (hing), curry leaves (kadi patta), fruit salt, water, sambhar, coconut chutney] | 15 mins | 20 mins | [Different types of Idlis, Breakfast Idlis / Dosas / Uttapam, Indian Snacks for Entertaining, Indian Steamed Snacks, Evening Tea Snacks, Steam, Indian Party] | 20Makes 20 idlis | Indian | moong dal idli recipe | vegetable moong dal idli | protein rich idli recipe | with 34 amazing images. Moong Dal Idli — For those how are looking for a quick, nutritious breakfast, these high fiber protein-rich idlis are just what you need! Learn how to make moong dal idli recipe | vegetable moong dal idli | protein rich idli recipe | vegetable moong dal idli an easy and healthy alternative breakfast or idli recipe made with green gram lentil. Tt is perhaps one of the easy idli recipes as it is made with just moong dal batter without any urad dal combination. Moong Dal is a protein rich lentil. We can make soft Idlis out of this healthy pulse. Dal is soaked, ground to thick batter and enhanced with tempering, veggies and eno salt. The batter is then poured into Idli plates and steam cooked for 15 mins to get soft and puffy Moong Dal Idli. Tips to make moong dal idli: 1. Make sure you serve it immediately because it tends to become dry if kept for long time. 2. After adding eno do not over mix the batter otherwise the idlis will become flat. 3. Make sure to use fresh curd. Enjoy moong dal idli recipe | vegetable moong dal idli | protein rich idli recipe | with detailed step by step photos. | [To make moong dal idli, combine yellow moong dal and enough hot water in a bowl and soak for 1 hour., Cover with a lid and keep aside for 1 hour., Drain well., Combine the drained dal, green chillies and approx. 5 tbsp water in a mixer and blend till smooth., Transfer the dal into a deep bowl, add the carrot, curd, coriander and salt and mix well. Keep aside., Heat the oil in a small non-stick pan, add the mustard seeds, urad dal, asafoetida and curry leaves and sauté on a medium flame for 30 seconds., Pour the tempering over the batter and mix well., Just before steaming add the fruit salt and 1 tbsp water and mix gently., Pour spoonfuls of the batter into each of the greased idli moulds., Steam in an idli steamer for 10 to 12 minutes or till they are cooked., Once the idlis are cooked, cool them slightly and demould them. Keep aside., Repeat with the remaining batter to make more idlis., Serve the moong dal idlis immediately with sambhar and coconut chutney.] | [Energy, 47 cal, Protein, 2.7 g, Carbohydrates, 6.6 g, Fiber, 1 g, Fat, 1 g, Cholesterol, 0.4 mg, Sodium, 4.4 mg] | moong-dal-idli-42987r |
| rcp30872 | Moong Dal ka Shorba | NA | Veg | [yellow moong dal (split yellow gram), chopped onions, chopped tomatoes, slit green chilli, chilli powder, chopped ginger (adrak), turmeric powder (haldi), garam masala, salt, ghee, chopped garlic (lehsun), coriander (dhania)] | 10 mins | 20 mins | [Punjabi Shorbas | Punjabi Soups, Indian Party, Pressure Cooker, Quick Vegetarian Soups, Pregnancy, Pregnancy Folic Acid Rich, Preconception Indian Recipes] | 4Makes 4 servings | Punjabi | moong dal shorba recipe | Indian style lentil shorba | mung dal ka shorba | with 28 amazing images. moong dal shorba is a healthy lentil soup that can be prepared in less time with ingredients available at home. Learn how to make moong dal shorba recipe | Indian style lentil shorba | mung dal ka shorba | Dals are a staple diet of people in the Punjab. This Indian style lentil shorba is a healthy and light soup/shorba made with yellow moong dal and spiced with that powerful punch of spice. This comforting dal requires minimal soaking time and is easy to cook. moong dal shorba is a folic acid, Vitamin B and protein rich recipe which aids in weight loss. You can add any chopped boiled vegetables to this shorba and make it a healthy treat for the whole family. pro tips to make moong dal shorba: 1. If you like thin shorba you can add little water and adjust the consistency of the shorba as per your liking. 2. Instead of moong dal you can use masoor dal also. 3. You can adjust the spiciness of the shorba as per your taste. Enjoy moong dal shorba recipe | Indian style lentil shorba | mung dal ka shorba | with detailed step by step photos. | [To make moong dal ka shorba, clean, wash and soak the yellow moong dal for 30 minutes. Drain., Combine the dal, onions, tomatoes, green chilli, chilli powder, ginger, turmeric powder, garam masala, salt and 2 cups of water, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Heat the ghee in a deep kadhai, add the garlic and sauté on a medium flame for a few seconds., Add the cooked moong-dal mixture and 1 cup of water, mix well using a whisk and cook on a medium flame for 1 to 2 minutes., Add 1 more cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally with help of a whisk. Finally discard the green chilli., Serve the moong dal ka shorba hot garnished with a sprig of coriander.] | [Energy, 175 cal, Protein, 9.7 g, Carbohydrates, 25.5 g, Fiber, 3.6 g, Fat, 3.8 g, Cholesterol, 0 mg, Sodium, 13.6 mg] | moong-dal-ka-shorba-30872r |
| rcp3862 | Moong Dal Kachori | Snacks | NA | [plain flour (maida), ghee, salt, yellow moong dal (split yellow gram), oil, cumin seeds (jeera), asafoetida (hing), ginger-green chilli paste, chilli powder, garam masala, salt, dried mango powder (amchur), besan (bengal gram flour), oil] | 10 mins | 35 mins | [Punjabi Breakfast, Rajasthani Dry Snacks, Jain Paryushan, Deep-fried Indian Starters, Diwali, Diwali Snacks, Indian Travel Food Dry Snacks] | 12Makes 12 kachoris (12 kachori ) | Rajasthani | moong dal kachori | Rajasthani moong dal kachori | khasta kachori | street-style moong dal kachori | with amazing 28 images. moong dal kachori is a lip-smacking dish, straight from the land of flavours Rajasthan and also called Rajasthani moong dal kachori or khasta kachori. Rajasthani's relish moong dal kachori either for breakfast or quick evening snack, also can be made into chaat and served as a side dish with any meal. A perfect kachori is one that is puffed up and flaky outside but hollow inside as the filling sticks to the crust. Here is how to make such an ideal Rajasthani moong dal kachori right in your own kitchen. The recipe might look complicated and tough but trust me, it is not. Once you master and understand it, you can make in really very quickly. moong dal kachori makes an absolutely delicious snack, which is very popular in North India and is also one of the most loved street food. With a flavourful moong dal mixture as filling, this kachori is deep-fried patiently on a slow flame to achieve that deliciously crisp crust and hollow, well-cooked interior. The trick to get the right texture of the moong dal kachori is slow-frying. You need to be patient when frying these kachoris to derive the perfect texture, flaky yet soft. Moyan "melted ghee" that is added while kneading the dough is also important as it helps in getting the thickness and also makes it flaky. The moong dal kachori can be kept fresh and stored in an air-tight containers for 2 to 3 days. Just before serving, warm up the kachoris in an oven for about 7 to 10 minutes, fill them with curds and chutneys and serve! Serve moong dal kachori along with Green Chutney and sweet tamarind chutney. Enjoy moong dal kachori | Rajasthani moong dal kachori | khasta kachori | street-style moong dal kachori | with detailed step by step recipe photos and video below. | [Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water., Cover the dough with a wet muslin cloth and keep aside for 15 minutes., Grind the moong dal in a mixer to a coarse mixture without using any water. Keep aside., Heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle add the asafoetida and the yellow moong dal mixture, mix well and cook on a medium flame for a few seconds., Add the ginger-green chilli paste, dry mango powder , chilli powder, garam masala, salt and besan and cook on a medium flame for 4 to 5 minutes or till the moong dal is lightly browned, while stirring continuously., Cool and divide into 12 equal portions and keep aside., Divide the dough into 12 equal portions and keep aside., Roll out each portion of the dough into a 63 mm. (2½ ") diameter circle., Place one portion of the moong dal filling in the center., Bring together all the sides, seal it tightly and remove any excess dough., Roll the filled portion again into a 75 mm. (3") diameter circle, while ensuring that the filling does not spill out. Gently press the center of the kachori with your thumb., Repeat steps 2 to 5 to make 11 more moong dal kachoris., Heat the oil in a deep non-stick kadhai and deep-fry, 6 moong dal kachoris at a time on a medium flame, for 4 minutes. Reduce the flame and deep-fry on a slow flame for 5 to 6 minutes., Drain the moong dal kachoris on an absorbent paper., Repeat step 7 to deep-fry 6 more moong dal kachoris., Serve moong dal kachoris immediately.] | [Energy, 195 cal, Protein, 4.1 g, Carbohydrates, 18.8 g, Fiber, 0.9 g, Fat, 11.5 g, Cholesterol, 0 mg, Sodium, 5.2 mg] | moong-dal-kachori-3862r |
| rcp3049 | Moong Dal Khichdi for Babies | NA | NA | [green moong dal (split green gram), rice (chawal), turmeric powder (haldi), ghee] | 2 mins | 12 mins | [Cancer Mouth Sores, Jaundice Indian Food] | 1Makes 0.75 cups | Indian | moong dal khichdi recipe for babies | green moong dal khichdi for babies | dal khichdi for babies | how to make green moong dal khichdi for babies at home | with 16 amazing images. The Moong Dal Khichdi for Babies features an ideal combo of a cereal and a pulse, which is suitable for your baby once she has adapted to regular rice and dal mash. Learn how to make green moong dal khichdi at home. To make dal khichdi you have to wash the green moong dal and rice, combine the two in a pressure cooker along with little turmeric powder and water. Cook it for 3 whistles. Mash the khichdi slightly to the consistency your baby likes it and serve it lukewarm. A small dollop of ghee moistens the dish, and also improves the flavour and aroma of the Green Moong Dal Khichdi for Babies making it appeal to infants; moreover it also provides an extra burst of energy! This hearty and satiating Green Moong Dal Khichdi for Babies give not just lots of energy but also very high quality protein essential for growing tiny tots. Try this Dal Khichdi for Babies to add more variety to your baby's meal along with a little calcium, protein and fiber. Enjoy moong dal khichdi recipe for babies | green moong dal khichdi for babies | dal khichdi for babies | how to make green moong dal khichdi for babies at home | with detailed step by step photos. below. | [Wash and soak the green moong dal and rice in enough water for 15 minutes. Drain and keep aside., Combine the green moong dal, rice, turmeric powder and 1 cup of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Mash the khichdi very well using a potato masher., Add the ghee and mix well., Serve the moong dal khichdi for babies lukewarm.] | [Energy, 112 cal, Protein, 4.3 g, Carbohydrates, 18.6 g, Fiber, 1.2 g, Fat, 2.2 g, Cholesterol, 0 mg, Sodium, 4.7 mg] | moong-dal-khichdi-for-babies-3049r |
| rcp621 | Moong Dal Khichdi, Gujarati Recipe | NA | NA | [yellow moong dal (split yellow gram), rice (chawal), turmeric powder (haldi), black peppercorns (kalimirch), salt, ghee, kadhi, papad] | 5 mins | 20 mins | [Maharashtrian, Gujarati Khichdi, Jain Paryushan, Pressure Cooker, Home Remedies, Comfort Foods Rice, Khichdi] | 4Makes 4 servings | Gujarati | moong dal khichdi | Gujarati moong dal khichdi | how to make yellow moong dal khichdi | with 8 amazing images. yellow moong dal and rice cooked together with peppercorns and flavoured with ghee, moong dal khichdi is a light and healthy meal despite the rich texture that the ghee and dal impart to it. moong dal khichdi is very popular as a comfort food. It is sure to soothe you and make you feel better when you are off colour, especially if you are down with a fever or stomach ache! Some important points i would like to share with you on moong dal khichdi recipe.1. Take a pressure cooker and add the dal to it. We have used moong dal, but many people use a combination of toor dal, green moong dal or masoor dal. 2.To increase the nutritive value, you can add a myriad of vegetables like peas, carrots, beans, onions to the khichdi. 3. It’s best to make the khichdi slightly mushy by adding little extra water while pressure cooking. 4. When pressure cooking the yellow moong dal khichdi don’t cook on high flame as the khichdi will get stuck at the bottom of the pressure cooker and give a burnt taste. So cook on a medium flame. 5. You can replace rice with broken wheat (lapsi or dalia) in this recipe to make it healthier. In many Gujarati houses, Friday is Gujarati moong dal khichdi day. Enjoy moong dal khichdi | Gujarati moong dal khichdi | how to make yellow moong dal khichdi with detailed step by step photos and video. | [Wash and soak the dal and rice together in enough water for at least 30 minutes. Drain and keep aside., Combine the dal and rice with the turmeric powder, peppercorns, salt and 4½ cups of water in a pressure cooker and pressure cook for 4 whistles., Allow the steam to escape before opening the lid., Just before serving, add the ghee to the moong dal khichdi and mix well., Serve the moong dal khichdi hot with kadhi and papad., Use green moong dal (split green gram) instead of the yellow moong dal, and use 2 cloves (laung / lavang) and a small piece of cinnamon (dalchini) instead of the peppercorns.] | [Energy, 342 cal, Protein, 12 g, Carbohydrates, 54 g, Fiber, 4.8 g, Fat, 8.7 g, Cholesterol, 0 mg, Sodium, 10.3 mg] | moong-dal-khichdi-gujarati-recipe-621r |
| rcp32449 | Moong Dal Ki Chaat (100 Calorie Snacks) | Snacks | Veg | [yellow moong dal (split yellow gram), salt, grated carrot, pomegranate (anar), chopped spring onions, chopped raw mangoes, chopped mint leaves (phudina), chopped coriander (dhania), chopped green chillies, chaat masala, lemon juice] | 15 mins | 5 mins | [Punjabi, Chaat, Indian Healthy Veg Snack, Potassium Rich, Healthy Snacks Entertaining Ideas, Low Calorie Indian Snacks & Starters, Zero Oil Snacks] | 4Makes 4 servings | Punjabi | moong dal ki chaat recipe | healthy moong dal chaat | chaat for weight loss, diabetics | with 20 amazing images. moong dal ki chaat recipe is a healthy and tasty, nutritious and flavourful snack indeed. healthy moong dal chaat has a combo of protein rich yellow moong dal and nutria-dense fruits and veggies. See why this is a healthy moong dal chaat. The fiber (4.1 g in ¼ cup) present in yellow moong dal prevents the deposition of bad cholesterol (LDL) in the arteries which promotes a healthy heart in turn. Pomegranate provides vitamin C – a powerful antioxidant which build our immunity and work towards to a radiant skin. moong dal ki chaat snack has a contribution from veggies too which add to the fibre and are low in carbs. Though small amounts of mint and coriander are added to moong dal chaat , they are necessary for flavour. Carrot adds in contrasting red colour to the greens along with vitamin A which helps in vision. So always add carrots to moong dal chaat. Don’t forget adding the raw mangoes and lemon juice, they perk up this colourful moong dal chaat. Try other health chaat like Non-Fried Pakodi Chaat and Paneer and Hare Chane ki Chaat. Enjoy how to make moong dal ki chaat recipe | healthy moong dal chaat | chaat for weight loss, diabetics | with detailed step by step photos and video below. | [To make moong dal ki chaat, clean, wash and soak the moong dal in enough water for ½ hour and drain well., Combine 3 cups of water, moong dal and salt in a deep non-stick pan and cook it on a medium flame till it is half done, while stirring occasionally. Ensure that each grain of the dal is separate., Strain the dal using a strainer and keep aside to cool for 10 minutes., Combine all the ingredients, including the moong dal, in a large bowl and toss well., Serve the moong dal ki chaat immediately.] | [Energy, 100 cal, Protein, 5.5 g, Carbohydrates, 18.8 g, Fiber, 3.3 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 10.8 mg] | moong-dal-ki-chaat-100-calorie-snacks-32449r |
| rcp3852 | Moong Dal Mangodi | NA | Veg | [yellow moong dal (split yellow gram), asafoetida (hing), ginger-green chilli paste, salt] | 10 mins | 0 mins | [Rajasthani Food, No Cooking Veg Indian] | 2Makes 1.75 cups | Rajasthani | moong dal mangodi recipe | Rajasthani moong dal wadi | how to make moong dal mangori | non fried mangodi | with 18 amazing images. moong dal mangodi is very tasty, nutritious and easy to digest and is rich in protein. Learn how to make moong dal mangodi recipe | Rajasthani moong dal wadi | how to make moong dal mangori | non fried mangodi | moong dal mangodi is a pakoda or wadi like snack made with a batter of soaked and spiced moong dal. The batter is piped out as small pieces, sun-dried and preserved in airtight containers. Mangodis are not only handy but also super-tasty! On cold winter days in dessert regions like Rajasthan when fresh veggies might not be available, these tasty and nutrient-packed Rajasthani moong dal wadi are deep-fried and added to dishes like dals, pulaos and even subzis like Mangodi ki Dal, Palak Mangodi, Papad Mangodi ki Subzi and Methi Mangodi. Tips to make moong dal mangodi: 1. Instead of green chilli paste you can add red chilli flakes. 2. Cover the thali using a muslin cloth to prevent the mangodi from dust and dirt. Enjoy moong dal mangodi recipe | Rajasthani moong dal wadi | how to make moong dal mangori | non fried mangodi | with detailed step by step photos. | [To make moong dal mangodi, clean, wash and soak the moong dal for for 6 to 8 hours. Drain and keep aside., Grind the moong dal to a smooth paste without using any water., Add the asafoetida and ginger-green chili paste and mix well., Put the mixture in a piping bag and cut a small tip., Now pipe out small dots on a big thali., Keep the mangodis in the sun for 2 days or until the mangodis dry out completely., Store moong dal mangodi in an air-tight container or use as required.] | [Energy, 398 cal, Protein, 28 g, Carbohydrates, 68.5 g, Fiber, 9.4 g, Fat, 1.4 g, Cholesterol, 0 mg, Sodium, 31.1 mg] | moong-dal-mangodi-3852r |
| rcp4829 | Moong Dal Methi Sabzi | NA | Veg | [chopped fenugreek (methi), yellow moong dal (split yellow gram), cumin seeds (jeera), chopped onions, chopped garlic (lehsun), chopped green chillies, turmeric powder (haldi), oil, salt] | 10 mins | 12 mins | [Leafy Vegetable Sabzis, Quick Dals / quick Kadhis, Quick Sabzis, Diabetic Sabzis, Calcium Rich Sabzi, Vegetables, Recipes for beautiul hair, Strong Bones] | 3Makes 3 servings | NA | moong dal methi sabzi recipe | healthy methi leaves with moong dal | methi moong dal ki sabzi | with amazing 18 images. Moong dal methi sabzi is a dry accompaniment to rotis and chapatis. Healthy methi leaves with moong dal is a quick sabzi which suits people of all ages. Learn how to make healthy methi leaves with moong dal. To make moong dal methi sabzi, first soak moong dal and then drain the water and cook it in just enough water. Then heat little oil and give a tempering of cumin seeds. Sauté some onions, garlic and green chillies for about a minute. Follow it by chopped methi leaves, turmeric powder and salt and cook for 1 to 2 minutes. Finally add the cooked moong dal to it and cook for a minute. The sabzi is ready for serving. The moong dal is a good source of protein, which is necessary to nourish the cells and muscles. The fenugreek leaves in this healthy methi leaves with moong dal are a good source of iron. Both the ingredients - iron (haeme) and protein (globin) together make up hemoglobin – a key pigment of blood which helps in supplying oxygen and nutrients to all parts of the body. This methi moong dal ki sabzi is an ideal option for lunch or dinner as it ensures to avoid fatigue setting in. Cooked in 2 tsp of oil for a serving of 3, it’s not very high on calorie scale too. This sabzi also makes up for some vitamin A requirement of the day by way of fenugreek. It acts as an antioxidant to give a radiant skin, strong immune system and reduced inflammation in the body. Savour the taste moong dal methi sabzi which is just perfectly spiced. Enjoy moong dal methi sabzi recipe | healthy methi leaves with moong dal | methi moong dal ki sabzi | with step by step photos. | [To make moong dal methi sabzi, wash and soak the yellow moong dal in enough water for 2 hours. Drain., Combine the soaked and drained moong dal and 5 tbsp of water in a deep pan, cover with a lid and cook on a medium flame for 6 to 8 minutes, while stirring occasionally. Keep aside., Heat the oil and add the cumin seeds., When they crackle, add the onions, garlic and green chillies and sauté for 1 minute., Add the fenugreek leaves, turmeric powder and salt and cook for 2 minutes., Add the soaked moong dal and 1 tbsp of water, mix well and cook on a medium flame for 1 minute., Serve moong dal methi sabzi hot with rotis.] | [Energy, 106 cal, Protein, 5.6 g, Carbohydrates, 14 g, Fiber, 4.2 g, Fat, 3.1 g, Cholesterol, 0 mg, Sodium, 27.9 mg] | moong-dal-methi-sabzi-4829r |
| rcp33399 | Moong Dal Pakoda, Moong Dal Bhajiya | Snacks | NA | [yellow moong dal (split yellow gram), chopped green chillies, crushed coriander (dhania) seeds, crushed black pepper (kalimirch), salt, oil, meetha chutney, teekha chutney, sukha lehsun ka chutney] | 10 mins | 20 mins | [Rajasthani Naashta, Mumbai Street Food, Indian snacks with little planning, Indian Snacks for Entertaining, Deep-fried Indian Starters, Jain Snacks, Evening Tea Snacks] | 4Makes 4 servings | Rajasthani | moong dal pakoda recipe | moong dal bhajiya | Mumbai street moong dal pakora | roadside pakora | with 33 amazing images. moong dal pakoda recipe | moong dal bhajiya | Mumbai street moong dal pakora | roadside pakora is a perfect tea time snack to be enjoyed with the entire family. Learn how to make moong dal bhajiya. To make moong dal pakoda, clean, wash and soak the moong dal in enough water in a deep bowl for 2 hours. Drain well. Combine the soaked and drained yellow moong dal and green chillies in a mixer and blend to a coarse paste using approx. 2 tbsp of water. Transfer the mixture into a deep bowl, add the coriander seeds, peppercorns and salt and mix well. Heat the oil in a deep non-stick kadhai, drop spoonful of the mixture using your fingers and deep-fry a few pakodas at a time on a medium flame till they turn golden brown in colour from all the sides. Repeat step 4 to make more pakodas. Serve immediately with meetha chutney, green chutney and sukha lehsun ka chutney. A batter of soaked moong dal perked up with spices and green chillies results in a delicious deep-fried snack, which is partly crispy, partly soft and partly chewy too. Who can resist such awesome moong dal bhajiya? The Mumbai street moong dal pakora, with its unique texture, is an all-time favourite were sold by the roadside food vendors of Mumbai. Part of the magic is worked by the combination of chutneys that it is served with, so make sure you include them in your serving plans. Tips for moong dal pakora. 1. This recipe calls for the dal to be soaked for 2 hours, so plan it in advance. 2. Add water gradually while blending. Most times the quantity of water depends on the quality of the dals. 3. The batter has to be of thick consistency. 4. Also make sure you patiently fry the pakodas till golden brown, or they might have a slightly raw flavour. 5. It is very important to fry the pakodas in batches. If you overcrowd the pan, the temperature of oil will change drastically and result in uneven cooking. 6. Also blend the batter till coarse to enjoy its mouthfeel. 6. Serve moong dal bhajiya with coconut chutney. See how to make coconut chutney. 7. Mumbai street moong dal pakora goes well with green chutney. See how to make green chutney. 8. On a rainy day, must have moong dal bhajiya with lahsun ki chutney. See how to make lahsun ki chutney recipe. 9. Cutting chai and moong dal pakoads are the best Indian evening snack combination. See how to make chai. Enjoy moong dal pakoda recipe | moong dal bhajiya | Mumbai street moong dal pakora | roadside pakora | with step by step photos. | [To make moong dal pakoda, clean, wash and soak the moong dal in enough water in a deep bowl for 2 hours. Drain well., Combine the soaked and drained yellow moong dal and green chillies in a mixer and blend to a coarse paste using approx. 2 tbsp of water., Transfer the mixture into a deep bowl, add the coriander seeds, peppercorns and salt and mix well., Heat the oil in a deep non-stick kadhai, drop spoonful of the mixture using your fingers and deep-fry a few pakodas at a time on a medium flame till they turn golden brown in colour from all the sides., Repeat step 4 to make more pakodas., Serve the moong dal pakoda immediately with meetha chutney, green chutney and sukha lehsun ka chutney.] | [Energy, 445 cal, Protein, 12.3 g, Carbohydrates, 30 g, Fiber, 4.2 g, Fat, 30.6 g, Cholesterol, 0 mg, Sodium, 13.6 mg] | moong-dal-pakoda-moong-dal-bhajiya-33399r |
| rcp42033 | Moong Dal Palak Chilla, Palak Moong Dal Cheela | BreakFast | NA | [yellow moong dal (split yellow gram), chopped spinach (palak), green chilli paste, ginger (adrak) paste, asafoetida (hing), chilli powder, turmeric powder (haldi), cumin seeds (jeera), salt, oil] | 10 mins | 20 mins | [Punjabi Swadisht Nashta, Punjabi Breakfast, Gujarati Farsans, Gujarati One Dish Meal, Gujarati Breakfast, Maharashtrian Snacks Nashta, Maharashtrian Breakfast] | 9Makes 9 cheelas | Punjabi | moong dal palak chilla recipe | Indian palak moong dal cheela | healthy spinach and lentil crepes | spinach lentil pancake | with 32 amazing images. moong dal palak chilla recipe | Indian palak moong dal cheela | healthy spinach and lentil crepes | spinach lentil pancake is a perfect example of taste and health in one platter. Learn how to make Indian palak moong dal cheela. Chilla is a thin, pancake like snack that is very popular in Gujarat and Maharashtra. The Indian palak moong dal cheela is made of a wholesome batter of moong dal and spinach, perked up with a couple of commonly available spice powders and pastes. A dash of crushed cumin boosts the aroma and flavour of the spinach lentil pancake further, making it absolutely awesome. Chillas are meant to be had as soon as they are cooked, to enjoy the slightly-crisp fresh texture, so make sure you relish them right off the tava. These pancakes are loaded with fiber – a nutrient which helps to maintain gut health. The spinach is a good source of iron which helps to boost hemoglobin levels and avoid fatigue setting in. The moong dal in healthy spinach and lentil crepes lends protein to nourish the cells of the body including the immune cells to fight various diseases. With not too many carbs to offer, these pancakes are a wise choice for those on a weightloss diet and low carb diet as well as for diabetics too! Tips for moong dal palak chilla. 1. Serve palak moong dal pudla with green chutney. See how to make green chutney. 2. Spinach lentil pancake goes beat with chaas for breakfast. See how to make chaas. Enjoy moong dal palak chilla recipe | Indian palak moong dal cheela | healthy spinach and lentil crepes | spinach lentil pancake | with step by step photos. | [To make moong dal palak chilla, combine the yellow moong dal and enough water in a deep bowl and soak for 2 hours. Drain well., Blend in a mixer along with ½ cup of water till smooth., Transfer the mixture into a deep bowl, add all the remaining ingredients and approx. ¼ cup of water and mix well., Heat a non-stick tava (griddle) and grease with a little oil., Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter circle., Cook for 1 minute on a medium flame. Smear a little oil over it and along the edges., Flip over and cook on the other side as well. Cook on a medium flame till the cheela turns brown in colour and crisp., Serve the moong dal palak chilla immediately with green chutney.] | [Energy, 74 cal, Protein, 4.2 g, Carbohydrates, 10.1 g, Fiber, 1.5 g, Fat, 1.9 g, Cholesterol, 0 mg, Sodium, 6.8 mg] | moong-dal-palak-chilla-palak-moong-dal-cheela-42033r |
| rcp556 | Moong Dal Pandoli ( Gujarati Recipe) | Snacks | NA | [green moong dal (split green gram), curd (dahi), ginger-green chilli paste, salt, oil, mustard seeds ( rai / sarson), cumin seeds (jeera), asafoetida (hing), fruit salt, lemon juice, green chutney] | 10 mins | 15 mins | [Gujarati Farsans, Jain Naashta, Indian snacks with little planning, Indian Snacks for Entertaining, Jain Snacks, Indian Steamed Snacks, Evening Tea Snacks] | 4Makes 4 servings | Gujarati | moong dal pandoli recipe | Gujarati moong dal pandoli | Gujarati snack rich in Phosphorus, Folic Acid (Vitamin B9), Vitamin B1 | with 25 images. moong dal pandoli is like a moong dal idli made in a steamer. Learn to make Gujarati moong dal pandoli. As far as moong dal pandoli goes, only practice can make you perfect—but, this is definitely a dish worth learning and practicing! When these soft, steamed green gram (moong) dal dumplings are served with select chutneys and tea, 100 percent satisfaction and lots of compliments are guaranteed! Moong Dal in moong dal pandoli is heart and diabetes friendly. Moong Dal or Split Green Gram are high in fibre and 1 cup of cooked Moong dal gives 28.52% of your daily Fibre requirements. Tips for moong dal pandoli: 1. Remember to use the back of a spoon to make a circular shaped batter to steam. 2. Make sure the muslin cloth is tied to the vessel and heat till the water boils. Enjoy moong dal pandoli recipe | Gujarati moong dal pandoli | Gujarati snack rich in Phosphorus, Folic Acid (Vitamin B9), Vitamin B1 | with step by step photos. | [To make moong dal pandoli, clean and soak the green moong dal in enough water for 2 to 3 hours. Wash thoroughly to remove some skin and drain., Add the curds and 1 tbsp of water and blend in a mixer till smooth., Transfer the mixture into a bowl, add the ginger-green chilli paste and salt and mix well. Keep aside., For the tempering, heat the oil in a small non-stick pan, add the mustard seeds, cumin seeds and asafoetida., When the seeds crackle, add the tempering to the batter and mix well., Tie a muslin cloth on top of a vessel half-filled with water and heat till the water boils., Just before steaming, sprinkle the fruit salt on the batter and add the lemon juice over it. When the bubbles form, mix gently., Pour 1 tablespoon of the batter on the muslin cloth at regular intervals, cover with a dome shaped lid and steam for 8 to 10 minutes., Repeat with remaining batter to make more pandolis., Serve the moong dal pandoli immediately with green chutney., You can use chola dal instead of moong dal for a variation.] | [Energy, 217 cal, Protein, 13.8 g, Carbohydrates, 33.5 g, Fiber, 4.5 g, Fat, 2.8 g, Cholesterol, 2 mg, Sodium, 17.2 mg] | moong-dal-pandoli--gujarati-recipe-556r |
| rcp2870 | Moong Dal Paneer Pudina Chilla, Healthy | BreakFast | NA | [yellow moong dal (split yellow gram), ginger-green chilli paste, asafoetida (hing), sugar, salt, chopped onions, chopped green chillies, crumbled paneer (cottage cheese), chopped mint leaves (phudina), chaat masala, salt, oil, green chutney, tomato ketchup] | 5 mins | 8 mins | [Jain Naashta, Comfort Foods, Quick breakfast, Breakfast Chillas, Indian Pancakes, Indian Tawa, Non-stick Pan, Quick Breakfast Indian] | 4Makes 4 chilas (4 chila ) | Jain | yellow moong dal paneer pudina chilla | healthy moong dal cheela | moong dal pancake | with 41 amazing images. This flavourful healthy moong dal cheela features an exciting stuffing of mint-tinged paneer. Learn how to make yellow moong dal paneer pudina chilla | healthy moong dal cheela | moong dal pancake | Give this high protein moong dal cheela recipe a try which is stuffed with crumbled Paneer making it a great breakfast, a lunch box or even an Indian appetizer for parties. The healthy moong dal cheela are made with yellow moong dal and filled with cottage cheese/paneer is rich in proteins and vitamins making it a healthy snack or meal for both adults and kids. The moong dal and paneer phudina chila is a wonderful snack to have any time of the day, whether for breakfast, supper or as a tea-time treat for a sudden guest. moong dal chilla served best with tomato ketchup, green chutney, tomato onion chutney or with a cup of tea. Tips to make moong dal paneer chilla: 1. Press with a spatula gerntly down on the stuffing while cooking the chilla. 2. You can also add coriander in the stuffing. 3. Adding onions in the stuffing gives a nice crunch. Enjoy yellow moong dal paneer pudina chilla | healthy moong dal cheela | moong dal pancake | with detailed step by step images. | [To make moong dal paneer pudina chilla, divide the topping into 4 equal portions and keep aside., Drain the soaked moong dal, add ½ cup of water and blend in a mixer till smooth., Transfer the mixture into a bowl, add the ginger-green chilli paste, asafoetida, sugar and salt and mix well., Divide the batter into 4 equal portions and keep aside., Heat a non-stick tava (griddle), grease with a little oil, pour a portion of the batter on the tava and spread it evenly to make a 125 mm. (5") diameter round., Cook on medium heat for few seconds. Apply little oil on the top., Spread a portion of the topping evenly over it and press it gently so the topping sticks to the chila., Cook, using a little oil, till it turns golden brown in colour from both the sides., Repeat steps 5 to 7 to make 3 more chilas., Serve the moong dal paneer pudina chilla, immediately with green chutney and tomato ketchup.] | [Energy, 151 cal, Protein, 7.2 g, Carbohydrates, 13.4 g, Fiber, 1.6 g, Fat, 7.6 g, Cholesterol, 0 mg, Sodium, 5.2 mg] | moong-dal-paneer-pudina-chilla-healthy-2870r |
| rcp33280 | Moong Dal Panki ( Non- Fried Snacks ) | Dinner | NA | [yellow moong dal (split yellow gram), green chillies, curd (dahi), asafoetida (hing), chopped coriander (dhania), besan (bengal gram flour), oil, salt, lemon juice, fruit salt, banana leaves (kele ka patta), oil] | 10 mins | 15 mins | [Indian Party, Mixer, Tava, Low Calorie Indian Snacks & Starters, Healthy Chilla recipes, Pancakes, Marathoners, Endurance Athletes, Triathlete Snacks, Healthy Dinner Weight Loss] | 14Makes 14 pankis | Indian | moong dal panki recipe | Gujarati dal panki | healthy split yellow gram panki | with 35 images. moong dal panki is a healthy Gujarati snack to have. Learn how to make Gujarati dal panki. moong dal panki is made from a batter of yellow moong dal, green chillies, besan and Indian spices. Then 1 1/2 tbsp of the batter is put on the greased side of a banana leaf, covered and cooked on a hot tava. Light on the stomach, moong dal pankis are easy to digest and ideal for weight-watchers and diabetics. Ideally prepared and eaten fresh, moong dal pankis can be made in advance if you are pressed for time. Re-heat them in the microwave or on a tava and serve piping hot with green chutney or mint chutney. The fibre (4.1 g in ¼ cup) present in yellow moong dal used in moong dal panki prevents the deposition of bad cholesterol (LDL) in the arteries which promotes a healthy heart in turn. One moong dal panki has 65 calories. Tips for moong dal panki. 1. Spread the batter with the back of a spoon on the banana leaf. 2. Add 2 tsp oil to the batter. Use coconut oil for a healthier diet. 3. Press the panki using a flat spoon while cooking so that it gets evenly cooked. Enjoy moong dal panki recipe | Gujarati dal panki | healthy split yellow gram panki | with step by step photos. | [To make moong dal panki, soak the yellow moong dal for 3 hours., Combine the soaked yellow moong dal, curds, green chillies and 1/2 cup water and blend in a mixer to a smooth paste., Add the asafoetida, coriander, besan , oil, salt and mix well., Add the lemon juice and fruit salt, mix lightly and keep aside., Apply a little oil on one side of each banana leaf and keep aside., Put 11/2 tbsps of the batter on the greased side of a banana leaf., Cover with another banana leaf with the greased side over the batter press it gently to spread the batter evenly to make a thin layer., Heat on a non-stick a tava (griddle) and cook till light brown spots appear on both the sides of the leaves and the panki in between peels off the leaf easily., Repeat with the remaining ingredients to make 14 more moong dal pankis., Serve moong dal panki immediately with green chutney or coconut chutney.] | [Energy, 65 cal, Protein, 3.8 g, Carbohydrates, 9.2 g, Fiber, 1.3 g, Fat, 1.4 g, Cholesterol, 0.3 mg, Sodium, 5.3 mg] | moong-dal-panki--non--fried-snacks--33280r |
| rcp765 | Moong Dal Paratha | Lunch | NA | [green moong dal (split green gram), whole wheat flour (gehun ka atta), mashed potatoes, chopped onions, coriander (dhania) seeds, chopped coriander (dhania), garam masala, powdered sugar, chilli powder, dried mango powder (amchur), salt, whole wheat flour (gehun ka atta), oil] | 15 mins | 20 mins | [Punjabi roti recipes | Punjabi parathas, Punjabi Breakfast, Rajasthani Roti / Puri / Paratha, Breakfast Theplas, Parathas, Tava, Indian Travel Food Paratha, Lunch Paratha] | 12Makes 12 parathas | Rajasthani | green moong dal paratha | moong dal paratha | split moong dal paratha | with amazing 23 images. green moong dal paratha is a protein rich paratha from the Rajasthani cuisine. It is super flavorful and satiating. All the ingredients used in moong dal paratha preparation are basic and can be easily found in every Indian household pantry. If you have soaked green moong dal handy this moong dal paratha can be made in a jiffty. Healthful moong dal takes the form of a tasteful moong dal paratha here! Cooked moong dal, along with potato for binding, onions for crunch and a range of spices for added flavour, makes a great green moong dal paratha that is soft and crunchy in texture. You will enjoy the unique combination of spices in this protein and iron rich green moong dal paratha , especially the thoughtful addition of crushed coriander seeds and amchur. To make green moong dal paratha all we have done is combined green moong dal, whole wheat flour, mashed potatoes, onions, coarsely crushed coriander seeds, coriander leaves, garam masala, powdered sugar, chilli powder, dried mango powder into a soft dough. Rolled into circles and cooked on tava until golden brown. I use moong dal paratha as a tiffin treat, it is also a great way to add protein and iron rich food to my children’s diet. Also, green moong dal aids weight loss. What makes this paratha quick and easy is that all the ingredients are combined together and rolled. If you enjoyed this sumptuous split moong dal paratha then check our Punjabi paratha recipe collection to learn other authentic paratha recipes like Aloo Paratha, Mooli Paratha, Gobi Paratha. Learn to make green moong dal paratha | moong dal paratha | split moong dal paratha | with detailed step by step photos and video below. | [To make moong dal paratha, heat water in a deep non-stick pan, add the green moong dal to it and boil it for 5-6 minutes. Drain and keep aside to cool completely., Combine all the ingredients in a deep bowl and knead into a soft dough using enough water., Divide the dough into 12 equal portions and roll each portion into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook each paratha, using ½ tsp of oil, till they turn golden brown in colour from both the sides., Allow the moong dal parathas to cool completely, wrap in an aluminium foil and pack in a tiffin box.] | [Energy, 117 cal, Protein, 4.3 g, Carbohydrates, 18.9 g, Fiber, 2.7 g, Fat, 2.9 g, Cholesterol, 0 mg, Sodium, 6.6 mg] | moong-dal-paratha-765r |
| rcp30936 | Moong Dal Seekh Kebab | Snacks | Veg | [yellow moong dal (split yellow gram), grated paneer (cottage cheese), oats flour, grated onions, ginger-garlic (adrak-lehsun) paste, turmeric powder (haldi), chilli powder, garam masala, chaat masala, chopped mint leaves (phudina), chopped coriander (dhania), salt, oil] | 10 mins | 5 mins | [Mughlai Shahi Shurvat, Vegetarain Kebabs, Indian Snacks for Entertaining, Evening Tea Snacks, Barbeque, Mother's Day, Indian Party] | 6Makes 6 skewers | Indian | moong dal seekh kebab recipe | healthy moong dal kebab | moong dal ke kebab | with 23 amazing images. moong dal seekh kebab recipe are delectable snack with yellow moong dal, medley of flavours. Learn how to make moong dal seekh kebab recipe | healthy moong dal kebab | moong dal ke kebab | moong dal seekh kebabs are more than just vegetarian tikkis. Simple blend of spices in this wholesome snack. Also Moong Dal is high in protein, this kebabs are healthy and good to include in our everyday meals. These healthy moong dal kebab offer a delightful combination of flavor, texture, and nutrition, making them a perfect appetizer, main course, or protein-rich snack. Packed with the goodness of split moong dal (yellow mung beans), they are naturally gluten-free and surprisingly easy to make. With their ease of preparation and versatility, they make a perfect addition to your healthy and delicious meal. Serve these moong dal ke kebab along with raw laccha pyaaz, and green chutney. pro tips to make moong dal seekh kebab: 1. Don't overcook the dal! You want it soft but not mushy. Aim for a consistency where it holds its shape when formed into kebabs. 2. Oats flour help absorb moisture and prevent kebabs from falling apart. 3. Soak bamboo skewers in water for 30 minutes to prevent them from burning during cooking. 4. This helps prevent the mixture from sticking and makes shaping easier. Enjoy moong dal seekh kebab recipe | healthy moong dal kebab | moong dal ke kebab | with detailed step by step photos. | [To make moong dal seekh kebab recipe, clean, wash and boil the moong dal in 1 cup of water till the dal is soft and cooked and all the water has evaporated., Combine the cooked dal with the rest of the ingredients and mix well., Divide the mixture into 6 equal portions., Using a wooden or metal skewer, press each portion of the dal mixture on it with your fingers to make a 100 mm. (4") long kebab., Heat a broad non stick pan, grease it using 1 tsp oil. Place the kebabs on hot tava., Cook the kebabs on a medium flame using 1 tsp oil till they are evenly browned on all sides., Serve moong dal seekh kebab hot with green chutney.] | [Energy, 162 cal, Protein, 8.1 g, Carbohydrates, 14.7 g, Fiber, 1.8 g, Fat, 7.9 g, Cholesterol, 0 mg, Sodium, 5.5 mg] | moong-dal-seekh-kebab-30936r |
| rcp146 | Moong Dal Toast, Lentil Toast | Snacks | Veg | [yellow moong dal (split yellow gram), chopped green chillies, chopped onions, chopped cabbage, asafoetida (hing), besan (bengal gram flour), baking soda, chopped coriander (dhania), salt, lemon juice, bread, oil, tomato ketchup, green chutney] | 20 mins | 30 mins | [Punjabi Swadisht Nashta, Breakfast Sandwiches, Evening Tea Snacks, Indian Toast recipes, One Dish Vegetarian Meals, Father's Day, Children's Day] | 10Makes 10 toasts | Punjabi | moong dal toast recipe | Indian moong toast | lentil toast | crispy moong toast for breakfast | with 34 amazing images. moong dal toast recipe | Indian moong toast | lentil toast | crispy moong toast for breakfast is a flavourful treat for all bread lovers. Learn how to make Indian moong toast. To make moong dal toast, combine the yellow moong dal and enough water in a deep bowl and keep aside to soak for 2 hours. Drain well. Combine the soaked yellow moong dal and green chillies in a mixer and blend to a coarse mixture using approx. ¼ cup of water. Transfer the mixture into a deep bowl, add the cabbage, asafoetida, onions, besan, baking soda, lemon juice, coriander and salt and mix well. Divide the mixture into 10 equal portions. Then to make Indian moong toast, place a bread slice on a clean, dry surface and spread a portion of the mixture evenly over it. Heat a non-stick tava (griddle) and grease it with oil. Place each open sandwich on the tava (griddle) with the topping side facing downwards and cook using oil, till it turns golden brown in colour from both the sides. Cut each toast into 2 diagonally. Serve immediately with tomato ketchup. Lentil toast is a very unique treat, perfect to have for breakfast or as an after-school snack ! A coarse and thick batter of moong dal perked up with crunchy veggies and flavour enhancers like lemon juice, coriander and green chillies, is used as a topping for bread slices. This enticing arrangement is tava-cooked to perfection, and served with peppy tomato ketchup. This innovative crispy moong toast for breakfast has a fantastic flavour and off-beat texture that will sweep you off your feet. You can make your choice between white bread loaf and whole wheat bread loaf to make Indian moong toast. Also try other bread recipes like quick veg bread snack and bread pakora. Tips to make moong dal toast. 1. Leftover bread slices can be used for this recipe. 2. Moong dal can be soaked and blended along with green chillies the previous day and kept in the refrigerator. 3. These taste best when served immediately. 4. If you are Jain, avoid onions and replace it with grated carrot. Enjoy moong dal toast recipe | Indian moong toast | lentil toast | crispy moong toast for breakfast | with step by step photos. | [To make moong dal toast, combine the yellow moong dal and enough water in a deep bowl and keep aside to soak for 2 hours. Drain well., Combine the soaked yellow moong dal and green chillies in a mixer and blend to a coarse mixture using approx. ¼ cup of water., Transfer the mixture into a deep bowl, add the onions, cabbage, asafoetida, besan, baking soda, coriander, salt and lemon juice and mix well., Divide the mixture into 10 equal portions., Place a bread slice on a clean, dry surface and spread a portion of the mixture evenly over it., Heat a non-stick tava (griddle) and grease it with oil., Place each open sandwich on the tava (griddle) with the topping side facing downwards and cook using oil, till it turns golden brown in colour from both the sides., Cut each toast into 2 diagonally., Serve the moong dal toast immediately with tomato ketchup and green chutney.] | [Energy, 97 cal, Protein, 4.8 g, Carbohydrates, 18.6 g, Fiber, 1.3 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 4.9 mg] | moong-dal-toast-lentil-toast-146r |
| rcp854 | Moong Dal Uttapam, Chilla | Snacks | Veg | [yellow moong dal (split yellow gram), curd (dahi), green chillies, salt, asafoetida (hing), besan (bengal gram flour), baking powder, boiled and mashed green peas, grated carrot, coconut oil oil, cumin seeds (jeera), salt, chopped green chillies, dried mango powder (amchur), chopped coriander (dhania), oil, green chutney, sweet chutney] | 10 mins | 20 mins | [South Indian Uttapam, Breakfast Chillas, Indian Pancakes, Indian Snacks for Entertaining, Evening Tea Snacks, One Dish Vegetarian Meals, Mother's Day, Father's Day] | 9Makes 9 uttapams | South Indian | moong dal uttapam recipe | moong dal chilla | healthy moong dal uttapam with green peas and carrots | protein, vitamin B1, folic acid rich moong dal uttapam | with 35 images. moong dal uttapam is a healthy Indian snack or breakfast option made with all healthy ingredients. Learn to make moong dal chilla. moong dal uttapam is like no snack you have ever tasted before. A deliciously savoury batter of moong dal, curds and spices is topped with a peppy green peas mix and cooked on a tava till it turns an irresistible golden in colour. This moong dal uttapam sumptuous snack is great to have for breakfast, but can be served at parties too. You can save time by preparing the topping the previous day itself. The fibre (4.1 g in ¼ cup) present in yellow moong dal for moong dal uttapam prevents the deposition of bad cholesterol (LDL) in the arteries which promotes a healthy heart in turn and good for diabetics. Enjoy moong dal uttapam recipe | moong dal chilla | healthy moong dal uttapam with green peas and carrots | protein, vitamin B1, folic acid rich moong dal uttapam | with step by step photos. | [Soak the dal for at least 2 to 3 hours and drain well., Combine the soaked dal, curds, green chillies and ¼ cup of water and blend in a mixer to a smooth paste., Add the salt, asafoetida, besan and baking powder and mix gently. Keep aside., Heat the oil in a non-stick pan and add the cumin seeds., When the seeds crackle, add the green peas, salt and green chillies, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Add the dried mango powder and coriander and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside., To make moong dal uttapam heat a greased non-stick tava (griddle) and grease it using a little oil., Pour a spoonful of the batter on the tava (griddle) and spread in a circular motion to make a 100 mm. (4”) diameter circle. We poured 3 spoonfuls of batter on the tava at one time., Spread a little stuffing on it and press it gently., Cook on a slow flame for 1 to 2 minutes, Turn it upside down and cook again for 1 to 2 minutes., Repeat with the remaining mixture and stuffing to make 6 more uttapams., Serve moong dal uttapam hot with green chutney and sweet chutney.] | [Energy, 106 cal, Protein, 6.4 g, Carbohydrates, 15.2 g, Fiber, 4 g, Fat, 2.2 g, Cholesterol, 0.5 mg, Sodium, 204.9 mg] | moong-dal-uttapam-chilla-854r |
| rcp41479 | Moong Dal Vadi Rasa, Maharashtrian Gravy | NA | Vegan | [moong dal vadi, oil, garlic (lehsun) paste, chopped onions, chopped tomatoes, chilli powder, coriander (dhania) powder, turmeric powder (haldi), garam masala, salt, chopped coriander (dhania)] | 15 mins | 30 mins | [Maharashtrian Bhaji, Quick Sabzis, Traditional Indian Sabzis, Non-stick Pan, Vegan, Vegan Indian Curries, Vegan Indian] | 4Makes 4 servings | Maharashtrian | A classic recipe from the kitchens of Maharashtra, the Moong Dal Vadi Rasa is a tongue-tickling preparation of moong dal vadis cooked in a gravy of tomatoes, blended with onions and spice powders. The rich flavour of the tomato-based gravy seeps into the vadis giving them a really nice flavour. Garnishing with coriander gives the Moong Dal Vadi Rasa an instant aroma boost, so make sure you don’t skip it. It is very important to serve this Maharashtrian delicacy immediately after preparation. You can also try other specialties from the region, like the Maharashtrian Pitla and Maharashtrian Amboli . | [Heat 2 tsp of oil in a deep non-stick pan, add the moong dal vadi and sauté on a medium flame for 3 minutes., Transfer to a plate and allow it to cool completely. Keep aside., Heat the remaining 3 tsp oil in a deep non-stick pan, add the garlic paste and onions and sauté on a medium flame for 5 to 7 minutes., Add the tomatoes, chilli powder, coriander powder, turmeric powder, garam masala and salt, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Cool completely and blend in a mixer to a smooth paste., Transfer the paste into a deep non-stick pan, add the sautéed moong dal vadis and 2 cups of water, mix well and cook on a medium flame for 15 minutes, or till the vadis turn soft, while stirring occasionally., Serve immediately garnished with coriander.] | [Energy, 77 cal, Protein, 0.6 g, Carbohydrates, 4.4 g, Fiber, 0.6 g, Fat, 6.3 g, Cholesterol, 0 mg, Sodium, 4.3 mg] | moong-dal-vadi-rasa-maharashtrian-gravy-41479r |
| rcp22287 | Moong Dal Waffles with Stir-fried Vegetables | Dinner | Veg | [green moong dal (split green gram), chopped green chillies, chopped fenugreek (methi), besan (bengal gram flour), asafoetida (hing), fruit salt, oil, salt, sliced spring onions whites, capsicum strips, blanched broccoli florets, sliced tomatoes, bean sprouts, oil, nigella seeds (kalonji), chopped garlic (lehsun), red chilli sauce, salt] | 10 mins | 32 mins | [Breakfast Waffles, Evening Tea Snacks, Waffle, One Dish Vegetarian Meals, One Meal Dinner, Stir-fry, High Tea Party] | 6Makes 6 waffles | NA | moong dal waffles recipe | healthy Indian moong dal waffles | eggless dal waffle | Indian savoury waffles | with 53 amazing images. moong dal waffles recipe | healthy Indian moong dal waffles | eggless dal waffle | Indian savoury waffles is a nourishing snack which can also be served as a light dinner with a bowl of healthy soup. Learn how to make healthy Indian moong dal waffles. Simple but elegant touches make this Indian savoury waffles a recipe to cherish! There is nothing uncommon about waffles topped with stir-fried veggies, but when the waffles are given an Indian touch by making them with a methi flavoured moong batter, it becomes a treat with a difference. Not only that, the delectable combination of stir-fried veggies also gets a special, lingering flavour by the addition of nigella seeds. The eggless dal waffle is an apt snack for diabetics and one serving of it is enough to satiate their hunger and give them a nutrient boost. Moong Dal provides folic acid while vegetables contribute ample fibre to this dish, which is so tasty that the whole family will enjoy it. Serve these healthy Indian moong dal waffles as a satiating snack when hunger strikes in the evening. Weight-watchers and heart patients can also benefit from this protein rich snack. Tips for moong dal waffles. 1. Add 1/4 tsp fruit salt. NOTE. First make the stir fried vegetables to put on top of your moong dal waffles. Then go ahead and add fruit salt to batter and make the moong dal waffles. 2. Mix the batter gently as you are adding fruit salt. Then immediately prepare the moong dal waffles. 3. Serve eggless moong dal waffles with green chutney. 4. You can skip adding stir fried vegetables and just have plain moong dal waffles. Enjoy moong dal waffles recipe | healthy Indian moong dal waffles | eggless dal waffle | Indian savoury waffles | with step by step photos. | [Wash and soak the green moong dal in enough water in a deep bowl for 3 hours. Drain well., Combine the soaked dal and green chillies and ½ cup of water in a mixer and blend to a smooth mixture., Transfer the mixture into a deep bowl, add the fenugreek leaves, besan, asafoetida and salt and mix well., Add the fruit salt and mix gently., Pre-heat a waffle iron., Grease the waffle iron with 1/4 tsp of oil, use 1/3 of the batter to spread it evenly into 2 waffle moulds., Cook in a waffle maker for 10 minutes or till the waffles are crispy., Repeat with the remaining batter to make 4 more waffles., Heat the oil in a broad non-stick pan and add the onion seeds and sauté on a medium flame for 30 seconds., Add the onions and garlic and sauté on a medium flame for 1 more minute., Add the capsicum and bean sprouts and sauté on a medium flame for another 2 minutes., Add the tomatoes, broccoli, chilli sauce and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Divide it into 6 equal portions and keep aside., Place each waffles in a serving plate and top it with one portion of the stir-fried vegetables., Serve immediately.] | [Energy, 163 cal, Protein, 10 g, Carbohydrates, 24.8 g, Fiber, 4.1 g, Fat, 2.8 g, Cholesterol, 0 mg, Sodium, 31.1 mg] | moong-dal-waffles-with-stir-fried-vegetables-22287r |
| rcp3050 | Moong Dal Water ( Baby and Toddler ) | NA | NA | [yellow moong dal (split yellow gram)] | 1 mins | 10 mins | [Pressure Cooker, Presssure Cooker Soups, Jaundice Diet, Jaundice Indian Food] | 1Makes 0.75 cup | Indian | moong dal water for babies | moong daal ka paani recipe for babies | moong dal pani for baby | dal water for babies above 6 months | with 13 amazing images. This nourishing moong dal water is an ideal weaning food, as its texture is similar to that of breast milk, which will make it comfortable for the child to enjoy it. After rice water, moong dal ka paani was amongst the first few weaning foods in ancient time which hold true even today. Learn how to make dal water for babies above 6 months. To make moong dal water for babies, wash the yellow moong dal and combine it with water in a pressure cooker. Pressure cook it for 3 whistles and allow the cooker to cool down. Add some water to adjust the consistency to thin and then blend till really smooth. Strain the water and serve it lukewarm to your bundle of joy. The moong daal ka paani recipe for babies has been strained in this recipe as babies at six months cannot digest whole cereals and pulses. A few weeks later, you can stop straining it and enhance the recipe further by adding a tadka of ghee, jeera and turmeric powder. This moong dal pani for baby is a protein rich this weaning food. The taste of yellow moong dal water is accepted by most babies. Moreover is also easily digestible and thus not very heavy for little tummies. You can also try the same recipe with masoor dal once your little one is accustomed to moong daal ka paani recipe for babies. Enjoy moong dal water for babies | moong daal ka paani recipe for babies | moong dal pani for baby | dal water for babies above 6 months | with step by step photos. | [To make moong dal water, combine the moong dal and ½ cup of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Add another ½ cup of water and blend in a mixer till smooth., Strain the cooked dal mixture using a strainer., Serve moong dal water lukewarm., Masoor dal water, 2 tbsp of masoor dal (split red lentil) can be used instead of yellow moong dal and proceed as per the recipe.] | [Energy, 130 cal, Protein, 9.1 g, Carbohydrates, 22.4 g, Fiber, 3.1 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 10.2 mg] | moong-dal-water--baby-and-toddler--3050r |
| rcp1371 | Moong Dal with Spinach | NA | NA | [green moong dal (split green gram), chopped spinach (palak), oil, cumin seeds (jeera), chopped onions, chopped tomatoes, dried mango powder (amchur), turmeric powder (haldi), salt, chopped green chillies, garlic (lehsun) cloves, ginger (adrak)] | 10 mins | 11 mins | [Indian Party, Deep Pan, Antioxidant Rich Flavonoids, Isoflavones a type of Flavonoids] | 4Makes 4 servings | Indian | Though prepared in various different ways across the country, Moong Dal with Spinach is nevertheless a favourite combination in desi cooking. Here, we have made a low calorie version of this delicious iron-rich dal. This recipe is chock full of nutrients, as spinach brings protein, garlic has anti-bacterial and other medicinal properties, and green moong is full of protein, iron, vitamin A, fibre and zinc. Take care to just partially cook the dal so as to retain its crunch. | [Soak the green moong dal in enough water in a bowl for 2 hours and drain., Boil a vesselful of water, add the drained green moong dal, mix well and cook on a medium flame for 4 to 5 minutes or till it is partially cooked, while stirring occasionally. Drain well and keep aside., Heat the oil in a deep non-stick pan and add the cumin seeds., When the seeds crackle, add the prepared paste and onions and sauté on a medium flame for 1 minute., Add the tomatoes along with 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes or till the tomatoes turn soft, while stirring occasionally., Add the spinach, cooked green moong dal, dried mango powder, turmeric powder, salt and 3 cups of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve hot.] | [Energy, 132 cal, Protein, 7.2 g, Carbohydrates, 19.1 g, Fiber, 3 g, Fat, 3 g, Cholesterol, 0 mg, Sodium, 18 mg] | moong-dal-with-spinach-1371r |
| rcp33481 | Moong Osaman | NA | NA | [moong (whole green gram), ghee, cinnamon (dalchini), cloves (laung / lavang), mustard seeds ( rai / sarson), cumin seeds (jeera), curry leaves (kadi patta), asafoetida (hing), sliced radish (mooli), turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, salt, kokum, grated jaggery (gur), chopped coriander (dhania)] | 10 mins | 25 mins | [Collection of Gujarati Dals / Kadhis, Boiled Indian recipes, Pressure Cooker, Typhoid, Indian Home Remedies Fever, Healthy Clear Soups, Typhoid Soups] | 6Makes 6 servings | Gujarati | moong osaman recipe | healthy green moong osaman | Gujarati style osaman | with 35 amazing images. Gujarati style moong osaman is a thin moong dal recipe that is tempered with minimal spices. Learn how to make moong osaman recipe | healthy green moong osaman | Gujarati style osaman | moong osaman is a Gujarati recipe made with green moong beans, jaggery, and spices. It is a light and nutritious soup that is often served with khichdi or roti. It is a hot, liquid recipe like rasam, but not so spicy! The use of green moong water imparts a very comforting feel to this healthy green moong osaman . moong osaman , this tangy and light soup works best for detoxification. Moong is easily digestible and it is not only delicious but also imparts a good source of protein and other essential nutrients. pro tips to make moong osaman : 1. If you don't have kokum, you can use another souring agent, such as lemon juice or tamarind. 2. You can also add other vegetables to the Osaman, such as carrots or tomatoes. 3. You can use those cooked moong to make moong sabzi. Enjoy moong osaman recipe | healthy green moong osaman | Gujarati style osamamoong osaman recipe | healthy green moong osaman | Gujarati style osaman | with detailed step by step photos. | [To make moong osaman recipe , clean and wash the moong with water and drain well., Transfer the moong into a deep bowl, add enough water and soak it for 2 hours. Drain and keep aside., Boil 5 cups of water in a deep pan and bring it to boil., Once the water has boiled, add the moong, mix well and cook on a medium flame for 8 to 10 minutes or till the moong is cooked., Drain well. For this recipe we will use the moong water. The moong can be used to make a sabzi., Heat the ghee in a deep non-stick pan, add the cinnamon, cloves, mustard seeds and cumin seeds., When the seeds crackle, add the curry leaves and asafetida and saute on a medium flame for a few seconds., Add the radish and 3/4 cup of water and allow it to boil for 5 minutes or till the radish gets cooked well., Add the moong water, turmeric powder, chilli powder, coriander cumin seeds powder, salt, kokum, jaggery and coriander, mix well and simmer for 7 to 8 minutes., Serve moong osaman hot.] | [Energy, 19 cal, Protein, 0.1 g, Carbohydrates, 0.8 g, Fiber, 0.2 g, Fat, 1.7 g, Cholesterol, 0 mg, Sodium, 2.7 mg] | moong-osaman-33481r |
| rcp7436 | Moong Soup | NA | NA | [moong (whole green gram), oil, cumin seeds (jeera), asafoetida (hing), chopped green chillies, curry leaves (kadi patta), salt, lemon juice, coriander (dhania)] | 2 mins | 20 mins | [Jain Soups, Comfort Foods, Thick / Creamy Indian Soups, Chunky Jain soups, Creamy Jain soups, Indian Pressure Cooker, Boiled Indian recipes, Healthy Pressure Cooker] | 4Makes 4 servings | Jain | moong soup recipe | whole green moong dal soup | healthy diabetic moong soup | with 15 amazing images This old-fashioned moong soup recipe is sure to bring back memories of momma’s loving care. Guaranteed to rejuvenate you on a tiring day, this soothing whole green moong dal soup is pressure cooked and mildly flavoured with a tempering of cumin seeds and curry leaves. Chock-full of protein, iron and fibre, this healthy diabetic moong soup is made diabetic-friendly by using just a teaspoon of oil. Mung is rich in Folate,Vitamin B9 or Folic Acid helps your body to produce and maintain new cells, especially red blood cells. I would like to share some important tips to make the perfect moong soup recipe. 1. Put the moong in a deep bowl and add enough water. Cover and soak the moong for 8 hours. 2. Pressure cook the moong for 3 whistles. Allow the steam to escape naturally before opening the lid. Do not drain the water. This water is loaded with nutrients leached out from the moong daal and we are going to use it for our Moong Soup. Enjoy this easy-to-digest healthy heart soup, as Moong being rich in Antioxidants like Flavonoids, mung reduces the damage done by free radicals to the blood vessels and lowers inflammation. They help in the free flow of blood and good for heart in healthy heart moong soup. Serve moong soup recipe hot and fresh for the best consistency. Enjoy how to make moong soup recipe | whole green moong dal soup | healthy diabetic moong soup with detailed step by step photos below. | [To make moong soup , combine the moong and 3 cups of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Do not drain the water., Blend the moong using a hand blender till smooth. Keep aside., Heat the oil in a deep non-stick pan and add the cumin seeds., When the seeds crackle, add the asafoetida, green chillies and curry leaves and sauté on a medium flame for a few seconds., Add the blended moong mixture, salt and 1 cup of water, mix well and cook on a medium fame for 4 to 5 minutes, while stirring occasionally., Add the lemon juice and mix well., Serve the moong soup hot garnished with a sprig of coriander.] | [Energy, 110 cal, Protein, 7 g, Carbohydrates, 16.9 g, Fiber, 4.9 g, Fat, 1.7 g, Cholesterol, 0 mg, Sodium, 8.2 mg] | moong-soup-7436r |
| rcp358 | Moong Soup with Paneer, How To Make Moong Soup | NA | NA | [moong (whole green gram), ghee, cumin seeds (jeera), asafoetida (hing), lemon juice, sugar, salt, freshly ground black pepper (kalimirch), chopped paneer (cottage cheese)] | 5 mins | 25 mins | [Jain Soups, Indian Clear Soups, Pressure Cooker, Non-stick Pan, Calcium Rich Indian Recipes, Antioxidant Rich Indian, Vitamin B1 Thiamine] | 6Makes 6 servings | Jain | moong soup with paneer recipe | mung bean soup with cottage cheese | paneer moong soup | Indian style moong soup | with 18 amazing images. moong soup with paneer recipe | mung bean soup with cottage cheese | paneer moong soup | Indian style moong soup is a pleasing, nourishing bowl to awaken your senses. Learn how to make Indian style moong soup. To make moong soup with paneer, combine the moong and 6 cups of water in a pressure cook and pressure cook for 3 to 4 whistles. Allow the steam to escape before opening the lid. Blend the cooked moong using a hand blender to a smooth mixture. Strain it using a strainer and keep aside. Heat the ghee in a deep non-stick pan and add the cumin seeds and asafoetida. When the seeds crackle, add the moong mixture, lemon juice, sugar, salt and pepper, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the paneer, mix gently and cook on a medium flame for 2 minutes. Serve the moong soup with paneer hot. Using whole moong in a soup makes for an innovative Indian recipe! Soft, pressure-cooked moong actually lends itself as a grainy and creamy base in paneer moong soup. Flavoured with a tadka of cumin seeds, mustard and pepper in ghee, this Indian style moong soup is not ready to serve until you add small paneer cubes to enhance the texture. Squeeze in fresh lemon juice for a surprise tang, and ladle it out into soup bowls, piping hot! Moong and paneer in this sumptuous mung bean soup with cottage cheese is an easy way to add up protein to a veg meal. With 5.1 g of protein per serving, it makes a completely wholesome and satisfying meal serve along with Chick Pea Salad. This tongue-tickling Indian style moong soup lends in enough vitamin B1 (thiamine) too which is necessary for energy metabolism in the body. With good amounts of magnesium and phosphorus, this is soup benefits the heart and its not very high carb count makes it suitable for diabetic and weight-watchers too. Tips for moong soup with paneer. 1. Soak the moong for 3 to 4 hours so they cook well. You need over cooked mung for this soup. 2. You can blend it to completely smooth as done in the recipe or blend it coarsely and enjoy its crushed mouthfeel. 3. If you are serving it later, add the lemon juice and paneer just before serving. Enjoy moong soup with paneer recipe | mung bean soup with cottage cheese | paneer moong soup | Indian style moong soup | with step by step photos. | [To make moong soup with paneer, combine the moong and 6 cups of water in a pressure cook and pressure cook for 3 to 4 whistles., Allow the steam to escape before opening the lid., Blend the cooked moong using a hand blender to a smooth mixture. Strain it using a strainer and keep aside., Heat the ghee in a deep non-stick pan and add the cumin seeds and asafoetida., When the seeds crackle, add the moong mixture, lemon juice, sugar, salt and pepper, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Add the paneer, mix gently and cook on a medium flame for 2 minutes., Serve the moong soup with paneer hot.] | [Energy, 90 cal, Protein, 5.1 g, Carbohydrates, 11.3 g, Fiber, 3.2 g, Fat, 2.7 g, Cholesterol, 0 mg, Sodium, 5.4 mg] | moong-soup-with-paneer-how-to-make-moong-soup-358r |
| rcp42538 | Moong Sprouts and Bajra Pessaruttu | Snacks | NA | [sprouted moong (whole green gram), bajra (black millet) flour, chopped onions, chopped green chillies, chopped coriander (dhania), salt, oil, green chutney] | 10 mins | 25 mins | [Different Types of Dosa, Low Cal Breakfast, Evening Tea Snacks, Tava, Healthy Foods for Kids, Snack Recipes for Kids, Babies, Toddler and Kids Iron Rich Foods] | 8Makes 8 pesarattus | NA | Pesarattu is a South Indian specialty, especially famous in Andhra Pradesh. While it is traditionally made of moong and rice, we have made an awesome version with two iron-rich ingredients – moong sprouts and bajra flour . It has a wonderful taste and satiating texture. Made with a few basic ingredients, it is easy and quick too. Since we have used sprouts and bajra flour, there is no extra soaking or fermentation required. You can put the pan on the fire, prepare the batter, and start cooking the Moong Sprouts and Bajra Pesarattu. Just remember that it is a pesarattu and not a dosa , so your batter has to be little coarse and not smooth. | [Blend the moong sprouts in a mixer to get a coarse mixture., Transfer the mixture into a bowl, add the bajra flour, onions, green chillies, coriander, salt and 1 cup of water and mix well to make a batter of dropping consistency., Heat a non-stick tava (griddle) and grease it lightly with ¼ tsp of oil., Pour a ladleful of the batter on the tava (griddle) and spread it evenly to make a thick circle of 150 mm. (6") diameter., Cook, using ¼ tsp of oil, till it turns golden brown in colour from both the sides., Repeat steps 3 to 5 to make 7 more pesarattus., Serve immediately with green chutney.] | [Energy, 73 cal, Protein, 2.7 g, Carbohydrates, 9 g, Fiber, 2.1 g, Fat, 2.9 g, Cholesterol, 0 mg, Sodium, 3.5 mg] | moong-sprouts-and-bajra-pessaruttu-42538r |
| rcp41250 | Moong Sprouts and Potato Salli Chaat | Snacks | NA | [boiled sprouted moong (whole green gram), chilli powder, chaat masala, chopped onions, lemon juice, black salt (sanchal), thick curds (dahi), green chutney, sweet chutney, salt, potato salli, sev, pomegranate (anar), chopped coriander (dhania)] | 15 mins | 0 mins | [Course, Chaat, Evening Tea Snacks, Kitty Party, Indian Party, Indian Birthday Party, High Tea Party] | 4Makes 4 servings | Indian | moong sprouts and potato salli chaat | potato moong sprouts chaat | dahi moong sprouts chaat | with amazing 18 images. In moong sprouts and potato salli chaat, we have made a layered chaat of potato salli, sev, curds and a scrumptious moong sprouts mixture, and it turned out to be totally awesome. It falls under the list of my favourite chaat recipes. potato moong sprouts chaat is one of the easiest and quickest chaat recipes. I make this dahi moong sprouts chaat for my family as an evening snack or also as a side dish with any meal. It also make a star dish when you have guests coming home suddenly. If you keep the chutney’s handy you can easily prepare moong sprouts and potato salli chaat at any time of the day!! Here, we have only used moong sprouts but you can also use mixed sprouts if you wish to. It is also an interesting way of involving green moong sprouts to your family’s diet. The layered arrangement gives the moong sprouts and potato salli chaat a very appetizing appearance, while the combination of multi-textured ingredients gives it a wonderful mouth-feel. Not to forget a dash of chutneys and spice powders, which gives this moong sprouts and potato salli chaat the peppy taste that you expect out of any chaat. Enjoy this snack immediately upon assembling to relish its exciting texture. Learn to make moong sprouts and potato salli chaat | potato moong sprouts chaat | dahi moong sprouts chaat | with detailed step by step recipe photos and video. | [Take a serving glass, put ¼ th of the moong sprouts mixture, 1/4th of the curd mixture, ¼ cup of potato salli evenly over it., Garnish it with 1 tbsp of sev, 1 tbsp of pomegranate and ½ tbsp of coriander., Repeat steps 1 and 2 to make 3 more servings., Serve the moong sprouts and potato salli chaat immediately.] | [Energy, 319 cal, Protein, 14 g, Carbohydrates, 41.9 g, Fiber, 9.1 g, Fat, 9.5 g, Cholesterol, 8 mg, Sodium, 31.7 mg] | moong-sprouts-and-potato-salli-chaat-41250r |
| rcp39580 | Moong Sprouts and Rice Tikki | Snacks | Veg | [moong (whole green gram), cooked rice (chawal), chopped green chillies, chopped mint leaves (phudina), lemon juice, salt, oil, chaat masala, tomato ketchup, green chutney] | 10 mins | 8 mins | [Punjabi Swadisht Nashta, Quick Evening Snacks, Indian Snacks for Entertaining, Evening Tea Snacks, Indian Cutlets, Veg Cutlets, Tikki Recipes, Collection of Tikki, Mother's Day] | 12Makes 12 tikkis | Punjabi | moong sprouts and rice tikki recipe | leftover rice tikki | sprouts and rice cutlet | with 25 amazing images. The healthy moong sprout cutlet recipe is a healthy, tasty and diabetic friendly cutlet of tikki made with sprouted green moong dal and leftover rice that can be served as a healthy and light evening snack along with a cup of masala tea. Learn how to make moong sprouts and rice tikki recipe | leftover rice tikki | sprouts and rice cutlet | Moong sprouts have a crisp texture, and slightly sweet nutty taste that fit well into any recipe. moong sprouts and rice tikki bound together by cooked rice and flavoured with fresh mint, green chilli paste and lemon juice, the moong sprouts make an excellent dough for succulent rice tikkis. Cooked with minimal oil on a tava, the moong sprouts and rice tikki turns out into a perfectly golden, crisp snack that is further pepped up with a sprinkling of chaat masala, and served with green chutney and tomato ketchup. Tips to make moong sprouts and rice tikki: 1. Serve the tikkis hot with green chutney and tomato ketchup. 2. Remember to press down with a spatula while cooking to ensure uniform cooking. 3. You can pack these tikki in the tiffin to work or in kids tiffin. Enjoy moong sprouts and rice tikki recipe | leftover rice tikki | sprouts and rice cutlet | with detailed step by step images. | [To make moong sprouts and rice tikki, blend the moong sprouts in a mixer to a coarse mixture, without using any water., Combine all the ingredients, including the sprouted moong mixture, in a deep bowl and mix well., Divide the mixture into 12 equal portions and shape each portion into a 50 mm. (2”) diameter flat round tikki., Heat a non-stick tava (griddle) and grease it lightly using a little oil., Cook the tikkis on a medium flame using a little oil, till they turn golden brown in colour from both the sides., Sprinkle a little chaat masala on top of the moong sprouts and rice tikki and serve immediately with tomato ketchup and green chutney.] | [Energy, 130 cal, Protein, 6.9 g, Carbohydrates, 19.2 g, Fiber, 4.8 g, Fat, 2.9 g, Cholesterol, 0 mg, Vitamin A, 69.5 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.7 mg, Vitamin C, 1 mg, Folic Acid, 1.9 mcg, Calcium, 37.8 mg, Iron, 1.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 7.6 mg, Potassium, 232.1 mg, Zinc, 0.9 mg] | moong-sprouts-and-rice-tikki-39580r |
| rcp40712 | Moong Sprouts and Spring Onion Tikki | Snacks | NA | [parboiled sprouted moong (whole green gram), chopped spring onions, chopped green chillies, chopped garlic (lehsun), oats flour, salt, oil, mint and onion chutney] | 15 mins | 10 mins | [Punjabi Swadisht Nashta, Quick Evening Snacks, Indian Snacks for Entertaining, Evening Tea Snacks, Tikki Recipes, Collection of Tikki, Kebab Party, High Tea Party] | 12Makes 12 tikkis | Punjabi | moong sprouts and spring onion tikki recipe | diabetic friendly moong sprouts cutlet | healthy moong tikki | moong sprout cutlet Indian snack | with 17 amazing images. moong sprouts and spring onion tikki recipe | diabetic friendly moong sprouts cutlet | healthy moong tikki | moong sprout cutlet Indian snack is a non-fried starter which can be served as a part of a healthy meal. Learn how to make diabetic friendly moong sprouts cutlet. To make moong sprouts and spring onion tikki, blend the moong sprouts in a mixer to a coarse mixture without using any water. Transfer the moong sprouts mixture into a deep bowl, add all the remaining ingredients and mix well. Divide the mixture into 12 equal portions and roll each portion into a 37 mm. (1½”) diameter tikki. Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil. Cook all the tikkis on it, using 1 tsp of oil, till they turn golden brown in colour from both the sides. Serve immediately with mint and onion chutney. Everybody yearns for a treat once in a while! Here is a perfectly enjoyable snack, made keeping diabetic norms in mind. These scrumptious diabetic friendly moong sprouts cutlet are made with fibre and iron-rich moong sprouts bound together by oats flour, which contains beta glucan, a unique type of soluble fibre that helps control blood sugar. Spring onion whites and greens enhance the flavour, texture and aroma of this tasty moong sprout cutlet Indian snack, which is made with very little oil to make it suitable for diabetics with heart problems too. People aiming weight loss can also relish on healthy moong tikka. They are a wise choice than fried tikkis. To make a satiating meal take a Tortilla, spread some Mint and Onion Chutney and Cabbage, Carrot and Lettuce Salad, place two tikkis on top and wrap it up. Tips for moong sprouts and spring onion tikki. 1. Cook the moong sprouts till they are 85% cooked. They should be crunchy and not mushy. 2. Further blend them till coarse and not fine. 3. Roll and shape the tikkis slightly thin and flat so they cook well from within on the tava. Enjoy moong sprouts and spring onion tikki recipe | diabetic friendly moong sprouts cutlet | healthy moong tikki | moong sprout cutlet Indian snack | with step by step photos. | [Blend the moong sprouts in a mixer to a coarse mixture without using any water., Transfer the moong sprouts mixture into a deep bowl, add all the remaining ingredients and mix well., Divide the mixture into 12 equal portions and roll each portion into a 37 mm. (1½”) diameter tikki., Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil. Cook all the tikkis on it, using 1 tsp of oil, till they turn golden brown in colour from both the sides., Serve immediately with mint and onion chutney., Blend ¼ cup of quick cooking rolled oats in a mixer till smooth to get ¼ cup of oats flour., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 37 cal, Protein, 2.2 g, Carbohydrates, 5.6 g, Fiber, 1.6 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 2.3 mg] | moong-sprouts-and-spring-onion-tikki-40712r |
| rcp31062 | Moong Sprouts Dapka Kadhi | NA | NA | [moong sprouts, chopped green chillies, ginger (adrak), salt, asafoetida (hing), turmeric powder (haldi), chopped coriander (dhania), chopped fenugreek (methi), besan (bengal gram flour), oil, curds (dahi), besan (bengal gram flour), ghee, mustard seeds ( rai / sarson), cumin seeds (jeera), fenugreek (methi) seeds, cinnamon (dalchini), cloves (laung / lavang), curry leaves (kadi patta), asafoetida (hing), salt, green chilli paste, turmeric powder (haldi), sugar, chopped coriander (dhania)] | 15 mins | 20 mins | [Gujarati, Kadhi recipes from all across India] | 4Makes 4 servings | Gujarati | Serve this gujarati delicacy in any party, and keep that winning smile ready for you will be accosted by one to many compliments! the addition of moong sprouts gives your guests a health boost as well as a tasty treat. | [Combine the moong sprouts, green chilies and ginger along with little water and blend in a mixer to a smooth paste., Transfer to a bowl, add the salt, asafoetida, turmeric powder, coriander, fenugreek leaves and besan and mix well., Heat the oil in a non-stick pan, add in a little dapka batter at a time using your fingertips to form dumplings and deep-fry till they turn light golden brown in colour from all the sides., Remove, drain on an absorbent paper and keep aside., Combine the curds and besan in a bowl, whisk well till smooth., Add 3 cups water and whisk well till no lumps remain. Keep aside., Heat the ghee in a kadhai and add the mustard seeds, cumin seeds., When the seeds crackle, add the fenugreek seeds, cinnamon, cloves, curry leaves and asafoetida, mix well and sauté on a medium flame for 30 seconds., Add the prepared curds-besan mixture, salt, green chilli paste, mix well and allow it to boil for 2 to 3 minutes, while stirring occasionally., Add the turmeric powder, mix well and boil again for 3 to 4 minutes, while stirring occasionally., Add the sugar, mix well and cook on a medium flame for another 1 to 2 minutes. Keep aside., Just before serving, bring the kadhi to boil, add the prepared dapkas. Mix gently and simmer for 2 to 3 minutes, while stirring occasionally., Serve hot garnished with coriander.] | [Energy, 186 cal, Protein, 8.6 g, Carbohydrates, 22.4 g, Fiber, 5.1 g, Fat, 6 g, Cholesterol, 6 mg, Sodium, 23.9 mg] | moong-sprouts-dapka-kadhi-31062r |
| rcp3100 | Moong Sprouts Dosa for Kids | NA | NA | [sprouted moong (whole green gram), whole wheat flour (gehun ka atta), salt, oil, mustard seeds ( rai / sarson), curry leaves (kadi patta), turmeric powder (haldi), asafoetida (hing), mashed potatoes, grated carrot, chopped tomatoes, grated beetroot, grated cabbage, chopped onions, grated fresh coconut, chopped coriander (dhania), chaat masala, salt, oil, coconut chutney, sambar] | 20 mins | 15 mins | [Mixer, Non-stick Pan] | 4Makes 4 dosas | NA | moong sprouts dosa for kids recipe | healthy sprouts dosa recipe | sprouted mung beans dosa for kids | how to make sprouted moong dosa | with 34 amazing images. Surely your little one will relish this stuffed moong sprouts dosa for kids, as it has a lovely flavour and interesting texture too. The stuffing of this sprouts dosa recipe is an ideal way of introducing a combination of vegetables to your child's meal. Learn how to make sprouted moong dosa. To make this healthy dosa, first learn how to make the perfect moong sprouts. Then combine it with some rice flour, salt and water and blend to a smooth paste. After 15 minutes of fermenting the batter of moong sprouts dosa for kids is ready. Meanwhile make the stuffing of the dosa. Temper with mustard seeds, curry leaves, turmeric powder and asafoetida in hot oil and add all veggies like carrot, cabbge, onion, potatoes etc. along with salt. Mix and cook for 2 minutes and the stuffing is also ready. Then heat a non-stick tava and make a round dosa on it. Spread the stuffing on top of the dosa and cook till golden brown in colour. You have finished making the healthy dosa for your baby. Moreover, we have made this innovative recipe with moong sprouts instead of soaked moong because sprouts are easier to digest and also sprouting increases the nutritive value of pulses. This batter is a very good source of protein, iron and fiber. The vegetables of sprouted mung beans dosa for kids not only serve as an important source of nutrients like calcium, iron, vitamin A and fiber, but also give a feeling of fullness and satiate your child for longer periods of time. Serve moong sprouts dosa for kids recipe with coconut chutney and sambar. As a variation you can also serve with Corn Sambar for Kids and Toddlers. Enjoy moong sprouts dosa for kids recipe | healthy sprouts dosa recipe | sprouted mung beans dosa for kids | how to make sprouted moong dosa | with step by step photos. | [Combine the sprouted moong along with ¾ cup of water and blend in a mixer to a smooth paste., Transfer the paste into a deep bowl, add wheat flour and salt and mix well., Cover with a lid and keep aside for 15 minutes., Heat the oil in a broad non-stick pan and add the mustard seeds, curry leaves and turmeric powder., When the mustard seeds crackle, add the asafoetida and add all the remaining ingredients, mix well and cook on a medium flame for 1 to 2 minutes., Divide the stuffing mixture into 4 equal portions and keep aside., To make moong sprouts dosa for kids, heat a non-stick tava (griddle) and grease it using ¼ tsp of oil., Pour a ladleful of the batter on the tava and spread it evenly in a circular motion to make 150mm. (6”) diameter round dosa., Smear ½ tsp of oil around the edges and cook on a medium flame till the dosa turns light brown in colour., Spread one portion of the stuffing evenly over the dosa., When the lower side of the dosa is lightly browned, fold it over., Repeat steps 2 to 5 to make 3 more dosas., Serve the moong sprouts dosa for kids lukewarm with coconut chutney and sambar.] | [Energy, 146 cal, Protein, 4.9 g, Carbohydrates, 19.9 g, Fiber, 3.9 g, Fat, 5.1 g, Cholesterol, 0 mg, Sodium, 47.2 mg] | moong-sprouts-dosa-for-kids-3100r |
| rcp40916 | Moong Sprouts Panki | Snacks | Vegan | [sprouted moong (whole green gram), semolina (rava / sooji), besan (bengal gram flour), quick cooking rolled oats, chopped coriander (dhania), chopped green chillies, salt, banana leaves (kele ka patta), green chutney] | 10 mins | 15 mins | [Steam, High Tea Party, Low Carb Diet, Vegan, Sprouts, Healthy Snacks Entertaining Ideas, Zero Oil Snacks] | 12Makes 12 pankis | NA | moong sprouts panki recipe | sprouts, oats and besan panki | healthy zero oil panki | with 40 images. moong sprouts panki is a pregnancy friendly snack to have. Learn to make sprouts, oats and besan panki. Panki is an all-time favourite traditional Gujarati snack, which can be thought of as thin and tasty pancakes cooked between banana leaves to get a unique, rustic aroma. This innovative moong sprouts panki is a zero-oil variant, made with a batter of sprouted moong, oats and other flours, flavoured simply and elegantly with green chillies and coriander. Cooking between banana leaves is a must, because that is what gives the moong sprouts panki its authentic aroma and flavour. However, you must remember to spread the batter a little thickly in this case, because this moong sprouts panki has absolutely no oil, and therefore thin pancakes will not peel off easily from the banana leaves. It is also important to serve this sumptuous and fibre-rich snack immediately, before sprouts, oats and besan panki becomes stiff. With only 33 calories per moong sprouts panki, this is a pregnancy and weight loss friendly recipe. Serve moong sprouts panki with healthy green chutney. Enjoy moong sprouts panki recipe | sprouts, oats and besan panki | healthy zero oil panki | with step by step photos. | [To make moong sprouts panki, blend the sprouted moong in a mixer till coarse, without using any water., Transfer the mixture into a deep bowl, add all the remaining ingredients and approx. ¾ cup of water and mix well and keep aside to rest for 10 minutes., Place 1 1/2 tbsp of the batter on one half of the banana leaf and spread it evenly., Place another banana leaf over it and press it lightly., Cook on a non-stick pan or a tava (griddle) for 3 to 4 minutes till light brown spots appear on both the sides of the leaves and the panki in between peels off the leaf easily., Cooking times is more as we have not used oil., Repeat with the remaining batter to make 11 more pankis., Serve the moong sprouts panki immediately with green chutney.] | [Energy, 33 cal, Protein, 1.9 g, Carbohydrates, 5.9 g, Fiber, 1.2 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 3.1 mg] | moong-sprouts-panki-40916r |
| rcp31080 | Moong Sprouts Pav Bhaji, Sprouts ki Pav Bhaji | Dinner | Veg | [boiled sprouted moong (whole green gram), butter, oil, chopped onions, chopped tomatoes, chilli powder, chopped green chillies, pav bhaji masala, salt, mashed potatoes, chopped and boiled mixed vegetables, chopped coriander (dhania), lemon juice, ladi pav, butter, chopped onion, lemon wedges] | 10 mins | 10 mins | [Mumbai Street Food, different kinds of pav bhaji, Indian Noodles, Veg Noodles, One Dish Vegetarian Meals, One Meal Dinner, Father's Day, Indian Party] | 3Makes 3 servings | Indian | moong sprouts pav bhaji recipe | sprouts ki pav bhaji | healthy Indian pav bhaji | pav bhaji with moong bean sprouts | with 34 amazing images. moong sprouts pav bhaji recipe | sprouts ki pav bhaji | healthy Indian pav bhaji | pav bhaji with moong bean sprouts | To make moong sprouts pav bhaji, heat the oil and butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the tomatoes, chilli powder, green chillies, pav bhaji masala, salt and ¼ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the potatoes and mixed vegetables, mix well and cook on a medium flame for 1 minute, while mashing using a masher. Add the sprouted moong, ½ cup of water, coriander, lemon juice and salt, mix well and mash using a potato masher and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside. To make buttered pav, slit 2 pavs vertically and keep aside. Heat a non-stick tava (griddle), add 1 tsp of butter and slit open the pavs and place on it. Cook on a medium flame till they turn light brown from both the sides. Repeat steps 1 to 3 to cook more pavs. Keep aside. Serve the bhaji hot with pavs, onions and lemon wedges. Pav bhaji is a delicacy which needs no introduction. Enliven your favourite snack by adding a handful of moong sprouts to the pav bhaji. This nutrient rich sprouts ki pav bhaji is easy to digest due to the addition of sprouts and is also rich in flavour. Further we have used butter in minimal quantity to keep a check on calories and fats. Finally healthy Indian pav bhaji is served with whole wheat pav to gain in some fibre. Opt for this nourishing version pf pav bhaji… it will make your life healthy, easy and full of fun! Weight watchers and heart patients can opt for this pav bhaji with moong bean sprouts occasionally. However, remember to restrict the serving size and not go overboard. Tips for moong sprouts pav bhaji. 1. Make sure when you cook the sprouted moong, you do not overcook them. They should be well cooked but not mushy. 2. If you are health conscious use only 1 tsp of butter making of bhaji. Enjoy moong sprouts pav bhaji recipe | sprouts ki pav bhaji | healthy Indian pav bhaji | pav bhaji with moong bean sprouts | with step by step photos. | [To make the moong sprouts pav bhaji, heat the oil and butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes., Add the tomatoes, chilli powder, green chillies, pav bhaji masala, salt and ¼ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Add the potatoes and mixed vegetables, mix well and cook on a medium flame for 1 minute, while mashing using a masher., Add the sprouted moong, ½ cup of water, coriander, lemon juice and salt, mix well and mash using a potato masher and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside., Slit 2 pavs vertically and keep aside., Heat a non-stick tava (griddle), add 1 tsp of butter and slit open the pavs and place on it., Cook on a medium flame till they turn light brown from both the sides., Repeat steps 1 to 3 to cook more pavs. Keep aside., Serve the bhaji hot with pavs, onions and lemon wedges.] | [Not Given] | moong-sprouts-pav-bhaji-sprouts-ki-pav-bhaji-31080r |
| rcp31075 | Moong Sprouts Pesarattu | BreakFast | NA | [sprouted moong (whole green gram), chopped onions, besan (bengal gram flour), chopped green chillies, grated ginger (adrak), salt, oil] | 5 mins | 20 mins | [Indian Party, Tava, Pregnancy Breakfast, Preconception Indian Recipes, Diabetes and Healthy Heart, Healthy Heart Breakfast, Iron Rich Indian Breakfast] | 5Makes 5 pesarattus | Indian | Moong Sprouts Pesarattu recipe | sprouts dosa | healthy sprouts Pesarattu | with 28 amazing images. moong sprouts pesarattu is a healthy dosa for pregnancy, diabetics, weight loss. Learn to make sprouts dosa. Moong is a blessing from Mother Nature, and this powerhouse of nutrients only gets more potent when sprouted! Here, we have modified a traditional snack of Andhra Pradesh, the Pesarattu. We have made moong sprouts pesarattu using sprouted moong with a little besan for binding, instead of the usual batter of moong dal and rice. Spiced with green chillies and ginger, this moong sprouts pesarattu gets all the more toothsome with the addition of onions. While in the traditional version, the dosas are topped with finely chopped onions, it can be a bit cumbersome to eat these dosas without the onions spilling out unless you are used to it. So, in moong sprouts pesarattu recipe we have mixed the onions into the batter itself, making it easier to prepare and serve while retaining the same exciting flavour. Pro tips for moong sprouts pesarattu: 1. Press down gently with a spatula while cooking moong sprouts pesarattu. 2. Use coconut oil instead of processed seed oil in the recipe. 3. Make sure you grease the tava every time you make Pesarattu. 4. See step by step on how to sprouts moong or buy ready made sprouted moong in the Indian sabzi market. 5. Add besan (bengal gram flour). Besan is a healthy and important ingredient to use in binding. 5. Add salt to taste. We added 1/4th tsp salt. If you are suffering from high blood pressure, reduce the salt or avoid it. 6. Batter should be dropping consistency. Enjoy Moong Sprouts Pesarattu recipe | sprouts dosa | healthy sprouts Pesarattu | with step by step photos. | [To make moong sprouts pesarattu, blend the moong sprouts in a mixer to get a coarse mixture., Transfer the mixture into a bowl, add the onions, besan, green chillies, ginger, salt and 1/2 cup of water and mix well to make a batter of dropping consistency., Heat a non-stick tava (griddle) and grease it lightly with 1/4 tsp of oil., Pour a ladleful of the batter on the tava (griddle) and spread it evenly to make a thick circle of 150 mm. (6") diameter., Cook, using 1/4 tsp of oil, till it turns golden brown in colour from both the sides., Repeat steps 3 to 5 to make 4 more pesarattus., Serve moong sprouts pesarattu immediately.] | [Energy, 89 cal, Protein, 4.4 g, Carbohydrates, 11.5 g, Fiber, 3.1 g, Fat, 2.9 g, Cholesterol, 0 mg, Sodium, 8.2 mg] | moong-sprouts-pesarattu-31075r |
| rcp35108 | Moong Sprouts Pulao ( Microwave Recipe) | NA | NA | [coriander-cumin seeds (dhania-jeera) powder, sugar, chilli powder, grated fresh coconut, chopped coriander (dhania), asafoetida (hing), salt, ghee, rice (chawal), moong (whole green gram) sprouts, asafoetida (hing), turmeric powder (haldi)] | 10 mins | 15 mins | [Pulaos, Microwave, Microwave, High Protein Rice, Pulao & Biryani] | 4Makes 4 servings | NA | Protein-rich moong sprouts pulao can be made quite easily and quickly in the microwave. Keep some sprouts ready at all times, so that you can whip up such easy but healthy meals in a jiffy! | [Put the ghee in a microwave-safe bowl and microwave on high for 30 seconds., Add the rice, moong sprouts, asafoetida, turmeric powder, prepared masala mixture and 2 cups of water and mix well., Cover and microwave on high for about 15 minutes, stirring twice in between after every 5 minutes., Serve immediately.] | [Energy, 236 cal, Protein, 5.2 g, Carbohydrates, 33.4 g, Fiber, 4 g, Fat, 9.1 g, Cholesterol, 0 mg, Sodium, 7.4 mg] | moong-sprouts-pulao--microwave-recipe-35108r |
| rcp39166 | Moong Sprouts Rice | Dinner | Veg | [cooked rice (chawal), ghee, caraway seeds (shahjeera), cloves (laung / lavang), cardamoms, chopped garlic (lehsun), chopped green chillies, paneer (cottage cheese) cubes, salt, sprouted moong (whole green gram), ghee, bayleaves (tejpatta), grated onions, grated tomatoes, salt, cream, coriander (dhania) seeds, poppy seeds (khus-khus), cumin seeds (jeera), black peppercorns (kalimirch), whole dry kashmiri red chillies, garlic (lehsun) cloves, ginger (adrak), ghee, milk] | 15 mins | 22 mins | [One Meal Dinner, Pulaos, Microwave, Non Stick Kadai Veg] | 4Makes 4 servings | NA | The moong sprouts rice is what you could call a ‘one-kadhai meal’! of course, it takes a little help from the handy microwave oven. Rice tossed with a wonderful assortment of spices and paneer, is layered with a toothsome curry of nutritious moong sprouts cooked with a semi-spicy masala paste, and baked in an oven to enhance and lock in the myriad flavours and aromas contributed by the ingredients. | [Heat the ghee in a deep non-stick kadhai, add the caraway seeds, cloves and cardamom and sauté on a medium flame for a few seconds., Add the garlic and green chillies and sauté on a medium flame for a few more seconds., Add the paneer and sauté on a medium flame for 1 minute., Add the cooked rice and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Divide the rice into 3 equal portions and keep aside., Heat the ghee in a deep non-stick kadhai, add the bayleaves and onions and sauté on a medium flame for 1 to 2 minutes., Add the prepared paste and 2 tbsp of water and sauté on a medium flame for 2 minutes., Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the moong sprouts, salt and 1 cup of water, mix well and cook on a medium flame for 10 to 12 minutes, while stirring occasionally., Add the cream and mix well., Divide the curry into 2 equal portions and keep aside., Grease a microwave safe baking bowl with ghee, put 1 portion of rice in it and spread it evenly using the back of a spoon., Pour 1 portion of the moong sprouts curry over it and spread it evenly., Again spread a portion of the rice and moong sprouts curry evenly over it., Finally add the remaining portion of rice over it and spread it evenly., Pour the milk over it, cover with a lid and bake in a pre-heated oven at 180°c (360°f) for 15 to 20 minutes or microwave on high for 3 minutes., Just before serving, turn upside down on a big serving plate., Serve immediately.] | [Not Given] | moong-sprouts-rice-39166r |
| rcp33004 | Moong Sprouts, Tomato and Spinach Rice | Dinner | Veg | [oil, whole dry kashmiri red chillies, coriander (dhania) seeds, chana dal (split bengal gram), urad dal (split black lentils), fenugreek (methi) seeds, asafoetida (hing), boiled moong (whole green gram) sprouts, shredded spinach (palak), fresh tomato pulp, turmeric powder (haldi), salt, oil, mustard seeds ( rai / sarson), curry leaves (kadi patta), chopped green chillies, chopped onions, cooked brown rice, low-fat curds] | 10 mins | 25 mins | [One Dish Vegetarian Meals, Low Cal Rice Recipes, Non-stick Pan, Low Calorie Rice / Pulao / Khichdi / Biryani, Low Calorie Indian Dinner, Healthy Dinner Weight Loss, Indian Travel Food Rice, Biryani, Pulao] | 5Makes 5 servings | Indian | An all-time favourite with South Indians, Tomato Rice is a spicy and tangy rice preparation that is ideal to pack in lunch boxes! An exciting modification of the traditional recipe, the Moong Sprouts, Tomato and Spinach Rice is made with minimal oil to prevent excess fats. Brown rice, moong sprouts and spinach are all fibre-rich ingredients that make you feel full soon, thereby aiding in weight loss. Have this one-dish meal in the suggested serving size along with low-fat curds to stay within the calorie limit occasionally. | [Heat the oil in a small non-stick pan, add all the ingredients and sauté on a medium flame for 3 minutes or till they release flavour., Cool slightly, blend in a mixer to a fine powder and keep aside., Combine the fresh tomato pulp and turmeric powder, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Add the prepared masala, mix well and cook on a medium flame for 1 minute. Keep aside., Heat the oil in a non-stick kadhai and add the mustard seeds., When the seeds crackle, add the curry leaves and sauté on a medium flame for a few seconds., Add the green chillies and onions, mix well and sauté on a medium flame for 2 minutes., Add the moong sprouts and spinach, mix well and cook on a medium flame for 1 minute., Add the cooked tomato pulp, brown rice and salt, mix gently and cook on a medium flame for to 3 minutes, while stirring occasionally., Serve hot.] | [Energy, 196 cal, Protein, 7 g, Carbohydrates, 34.3 g, Fiber, 5.4 g, Fat, 3.3 g, Cholesterol, 0 mg, Sodium, 25.7 mg] | moong-sprouts-tomato-and-spinach-rice-33004r |
| rcp42447 | Mor Kuzhambu, South Indian Curd Curry | Lunch | Veg | [whisked curds (dahi), grated coconut, chopped green chillies, cumin seeds (jeera), turmeric powder (haldi), salt, mustard seeds ( rai / sarson), urad dal (split black lentils), curry leaves (kadi patta), whole dry kashmiri red chillies, coconut oil] | 10 mins | 4 mins | [South Indian Curries / Sabzis, Tamil Nadu Food, Easy Vegetarian Curry, Quick Veg Indian Curry, Non-stick Pan, Lunch Kadhi, South Indian Lunch] | 4Makes 4 servings | South Indian | An all-time favourite South Indian curd curry, the Mor kuzhambu, South Indian Curd Curry is marked by its mild tang, creamy mouth feel and rich taste. Nevertheless it is quite easy to make and uses common ingredients. It is basically whisked curd flavoured with a semi-spicy coconut paste. The secret behind getting this right is to take the curry off the stove as soon as it starts frothing. Never let it boil because then it’ll curdle and lose all flavour and aroma. Serve it with hot rice . | [To make mor kuzhambu, combine the coconut, green chillies, jeera and ¼ cup of water in a mixer a blend it till smooth paste. Keep aside., Combine the curd, turmeric, salt and 1 cup of water in a deep bowl and whisk it well., Add the prepared paste and mix well and keep aside., Heat the coconut oil in a deep non-stick pan, add the mustard seeds, urad dal, curry leaves and red chillies and sauté on a medium flame for few seconds., Add the prepared curd mixture, mix well and cook on a medium flame for 3 minutes, while stirring it continuously. Make sure the curd curry does not boils., Serve hot.] | [Energy, 153 cal, Protein, 3.7 g, Carbohydrates, 5.2 g, Fiber, 1 g, Fat, 11.2 g, Cholesterol, 12 mg, Sodium, 14.6 mg] | mor-kuzhambu-south-indian-curd-curry-42447r |
| rcp42029 | Mor, Spiced Buttermilk , Low Salt Recipe | NA | NA | [curds (dahi), chopped green chillies, chopped ginger (adrak), curry leaves (kadi patta), salt] | 10 mins | 0 mins | [Indian Drinks / Sharbats] | 3Makes 3 cups | Indian | Come summer, you can see several ‘Neer Mor Pandhals’ dotting the landscape of Tamil Nadu. These are basically thatched roof sheds under which pots of Mor are stored in earthen pots and served free of cost to one and all, to beat the unrelenting summer heat. Mor is nothing but spiced buttermilk, which has a refreshing flavour and instant cooling effect! The peppy flavours of ginger, green chillies and curry leaves really kindle your appetite and make you down a glass or two more than you intend to! This refreshing drink can be made with less salt because the other ingredients enhance the flavour despite the use of less salt. You can also try other low-salt recipes like Bulgur Wheat Pongaly or One Meal Soup . | [Combine the curd, 1½ cups of water and salt in a deep bowl , mix well using a whisk. Keep aside., Combine green chillies, ginger, curry leaves in a mortar and crush them coarsely using the pestle., Add this mixture to the whisked curds, mix well and cover it with a lid and keep aside for 30 minutes in the refrigerator., Serve chilled.] | [Energy, 117 cal, Protein, 4.3 g, Carbohydrates, 5 g, Fiber, 0 g, Fat, 6.5 g, Cholesterol, 16 mg, Sodium, 277.4 mg] | mor-spiced-buttermilk--low-salt-recipe-42029r |
| rcp32915 | More Kuzhambu, South Indian Doodhi Buttermilk Curry | NA | NA | [grated coconut, cumin seeds (jeera), rice (chawal), green chillies, water, buttermilk, salt, turmeric powder (haldi), bottle gourd (doodhi / lauki) ash gourd, coconut oil oil, mustard seeds ( rai / sarson), fenugreek (methi) seeds, curry leaves (kadi patta), chopped coriander (dhania)] | 10 mins | 20 mins | [South Indian Curries / Sabzis, Kadhi recipes from all across India, Saute, Indian Party, Pan, Deep Pan] | 4Makes 4 servings | South Indian | This is the South Indian counterpart of kadi. It can be prepared with various vegetables like ladies finger, white pumpkin, capsicum, colocasia etc. Try other curries such as Mixed Vegetable Kuzhambu , Pumpkin Kootu , Kadala Curry and serve with plain rice . | [Combine the buttermilk, little salt and turmeric powder in a bowl, mix well and keep aside., Combine the bottle gourd, little salt and 2 cups of water in a deep pan, mix well and simmer till it is cooked (for approx. 10 to 12 minutes), stirring once in between., Add the prepared paste and buttermilk, mix gently and simmer for another 5 minutes, while stirring continuously. Remove from the flame and keep aside., For the tempering, heat the oil in a small pan and add the mustard seeds., When the seeds crackle, add the fenugreek seeds and curry leaves and sauté on a medium flame for a few seconds., Pour the tempering over the kuzhambu and mix well. Serve hot garnished with coriander.] | [Energy, 100 cal, Protein, 0.8 g, Carbohydrates, 3.7 g, Fiber, 2.6 g, Fat, 9 g, Cholesterol, 0 mg, Vitamin A, 138.3 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 2.2 mg, Folic Acid, 1.7 mcg, Calcium, 13.1 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1.7 mg, Potassium, 38.9 mg, Zinc, 0.1 mg] | more-kuzhambu-south-indian-doodhi-buttermilk-curry-32915r |
| rcp1685 | Moru Moru Dosa | Snacks | NA | [rice flour (chawal ka atta), semolina (rava / sooji), plain flour (maida), curd (dahi), grated coconut, chopped coriander (dhania), chopped green chillies, salt, oil, mustard seeds ( rai / sarson), cumin seeds (jeera), curry leaves (kadi patta), oil, sambhar, coconut chutney] | 10 mins | 50 mins | [South Indian, Different Types of Dosa, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Jain Snacks, Evening Tea Snacks, Indian Tawa] | 16Makes 16 dosas (13 dosa ) | Jain | moru moru dosa recipe | moru moru dosa with homemade batter | crispy dosa | restaurant style crispy dosa | with 27 amazing images. moru moru dosa is also known as South Indians crispy dosa. moru moru in Tamil means crispy. We show you in detail how to make the restaurant style crispy dosa at home. When children come home after school in South India and peek into the kitchen to see what is waiting for them, the answer they yearn for is “Moru Moru Dosa” or crisp dosa! This moru moru dosa with homemade batter shows you a quick-fix fermented dosa recipe, which tastes even better than the regular fermented batter dosa and is perfect for After School Treats . Made with rice flour, semolina and plain flour held together with curds and water, this crispy dosa gets its amazing flavour from an assortment of ingredients like green chillies and coconut, and an aromatic tempering. This dosa batter doesnt need the whole night fermentation process, you only need to ferment the batter for 30 minutes and you are good to go. To make moru moru dosa, restaurant style crispy dosa, combine the rice flour, semolina, plain flour, curds, coconut, coriander, green chillies, salt and ¾ cups of water in a deep bowl and mix well. Keep aside. Heat the oil in a small non-stick pan and add the mustard seeds and cumin seeds. When the seeds crackle, add the curry leaves and sauté on a medium flame for a few seconds. Pour the tempering over the mixture and mix well. Cover with a lid and keep aside to ferment in a warm place for 30 minutes. After fermentation, add another ½ cup of water and mix well. Heat a non-stick tava (griddle) and grease it lightly using a little oil. Sprinkle a little water on it and wipe it off gently using a muslin cloth. Pour ½ cup of the crispy dosa batter on it and lightly tilt the tava immediately to make approx. A 150 mm. (6”) diameter circle.Smear a little oil on it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp from one side. Turn over and cook on another side till crispy dosa turns light brown in colour. Fold over to make a semi-circle or a roll. Serve restaurant style crispy dosa immediately with sambhar and coconut chutney. Made with rice flour, semolina and plain flour held together with curds and water, this crispy dosa gets its amazing flavour from an assortment of ingredients like green chillies and coconut, and an aromatic tempering. Although the amount of crispy dosa batter looks to be too much, you can prepare only 16 dosas with it. Enjoy moru moru dosa recipe | moru moru dosa with homemade batter | crispy dosa | restaurant style crispy dosa | with step by step photos below. | [Combine the rice flour, semolina, plain flour, curds, coconut, coriander, green chillies, salt and 4¾ cups of water in a deep bowl and mix well. Keep aside., Heat the oil in a small non-stick pan and add the mustard seeds and cumin seeds., When the seeds crackle, add the curry leaves and sauté on a medium flame for a few seconds., Pour the tempering over the mixture and mix well. Cover with a lid and keep aside to ferment in a warm place for 30 minutes., After fermentation, add another 1½ cups of water and mix well., Heat a non-stick tava (griddle) and grease it lightly using a little oil., Sprinkle a little water on it and wipe it off gently using a muslin cloth., Pour ½ cup of the batter on it and lightly tilt the tava immediately to make approx. 150 mm. (6”) diameter circle., Smear a little oil on it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp from one side., Turn over and cook on another side till it turns light brown in colour., Fold over to make a semi-circle or a roll., Repeat with the remaining batter to make 15 more moru moru dosas., Serve the moru moru dosa immediately with sambhar and coconut chutney.] | [Energy, 139 cal, Protein, 2.6 g, Carbohydrates, 22.5 g, Fiber, 1 g, Fat, 4.2 g, Cholesterol, 0.6 mg, Sodium, 4.5 mg] | moru-moru-dosa-1685r |
| rcp42985 | Mouri Paneer | NA | Veg | [paneer (cottage cheese) cubes, green peas, mustard (rai / sarson) oil, fennel seeds (saunf) powder, fennel seeds (saunf), bay leaf (tejpatta), ginger (adrak) paste, green chillies, salt, milk, parathas] | 15 mins | 15 mins | [Bengali Sabzis / Veg Gravies, Quick Sabzis, Sabzis with Gravies, Traditional Indian Sabzis, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Indian Party] | 3Makes 3 servings | Bengali | mouri paneer recipe | Bengali style fennel paneer sabji | paneer in fennel and milk | with 26 amazing images. paneer cooked in fennel and milk is an absolutely delicious and popular Bengali sabji. Learn how to make mouri paneer recipe | Bengali style fennel paneer sabji | paneer in fennel and milk | mouri paneer is a classsic Bengali sabji, where the milk based curry is scented with fennel and ginger. It is a midly flavoured sabji with aromatic fennel and spices. Basic and quick Bengali style fennel paneer sabji with a tinge of sweetness of green peas and milk. The sabji gets ready within 15 minutes. Its best served with paratha or rice to make a satisfying meal. Tips to make mouri paneer: 1. Use low fat milk to make this recipe. 2. You can also use frozen green peas. 3. Make sure you do not stir it continuously after adding milk otherwise it will curdle. Enjoy mouri paneer recipe | Bengali style fennel paneer sabji | paneer in fennel and milk | with step by step photos. | [To make mouri paneer heat 1 tsp of mustard oil on a tava, place the paneer pieces on it. And cook on a medium flame for 3 to 4 minutes or till both sides turn brown in colour., Transfer the paneer pieces in a bowl of water and keep aside., In a small bowl add fennel powder and 1 tbsp of water and mix well. Keep aside., Heat the remaining 1 tsp mustard oil in a deep pan, add the fennel seeds and bayleaf and sauté on a medium flame for a few seconds., Add the ginger paste and fennel-water paste salt and 2 tbsp of water and cook on a medium flame 1 minute, while stirring occasionally., Add the green peas, green chillies and paneer pieces, mix well and cook on a medium flame for 1 minute., Add the milk, mix well and cook on a medium flame for 7 to 8 minutes, while stirring occasionally., Serve the mouri paneer hot with parathas.] | [Energy, 257 cal, Protein, 11 g, Carbohydrates, 10.9 g, Fiber, 2.1 g, Fat, 18.7 g, Cholesterol, 10.7 mg, Sodium, 14.5 mg] | mouri-paneer-42985r |
| rcp1250 | Moyettes, Mexican Style Open Bun | Snacks | Veg | [burger buns, melted butter, oil, chopped garlic (lehsun), chopped onions, chopped tomatoes, chilli powder, boiled rajma (kidney beans), chopped spring onion greens whites, coriander (dhania), tomato ketchup, salt, grated carrot, chopped cabbage, grated processed cheese, chopped onions, chopped tomatoes, chopped coriander (dhania), chopped green chillies, tomato ketchup, chilli powder, salt] | 20 mins | 4 mins | [vegetarian Mexican Starters, Indian Cheese Recipes, Sandwich Recipes, Mexican Party, Indian Birthday Party Snacks, Kitty Party Snacks] | 8Makes 8 servings | Indian | A snack from the vibrant cuisine of Mexico, Moyettes are basically like open sandwiches made with burger buns. The centres of the buns are scooped out and the cup-shaped buns are then baked and filled with a yummy rajma filling. Laced with succulent tomato salsa, the Moyettes are a riot of flavours and textures, an experience that is sure to excite your taste buds. Make sure you serve the Moyettes immediately after preparation. You can vary the amount of cheese as per your taste – if your serving this to kids, you can perhaps be generous with the cheese! This recipe is a real hit with kids, and ideal to serve at kids parties. You can also try other recipes like the Chunky Cheese and Vegetable Open Burger or Burger Bun Open Pizza . | [Cut each burger buns horizontally into 2 equal halves and scoop out the centers of each bread bun halve and brush each halve with 1tsp of melted butter., Arrange the bread halves on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 minutes. Keep aside., Heat the oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 1 minute., Add the tomato and chilli powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the rajma, spring onion, coriander, tomato ketchup, 2 tbsp water and salt, mix well and cook on a medium flame for 1 to minutes, while mashing it with the potato masher., Divide the rajma filling into 8 equal portion., Place all the baked burger buns on a clean dry surface, put a portion of the prepared rajma filling over each bun, top it with 1 tsp of carrot and 1 tsp of cabbage., Finally top it up little with the prepared tomato salsa and 1 tsp of cheese over each bun., Serve immediately.] | [Energy, 180 cal, Protein, 5.6 g, Carbohydrates, 23.8 g, Fiber, 1.3 g, Fat, 7.2 g, Cholesterol, 10.5 mg, Sodium, 164 mg] | moyettes-mexican-style-open-bun-1250r |
| rcp2916 | Mozzarella Cheese, Cherry Tomatoes and Basil Hot Dog Roll | Snacks | NA | [hot dog rolls, olive oil, sliced mozzarella cheese, cherry tomatoes, salt black peppercorns (kalimirch), basil] | 5 mins | 0 mins | [Jain Naashta, Comfort Foods, Sandwich Recipes, Baked Snacks, Baked, Oven, Quick Snacks / Quick Starters] | 4Makes 4 rolls (4 roll ) | Jain | Cherry tomatoes are a fit addition to any salad or sandwich. In this interesting presentation, it combines with cheese, flavoured tactfully with basil, to fill up a hot dog roll. Olive oil enhances the aroma of any bread, as it does in this case too. Enjoy the Mozzarella Cheese, Cherry Tomatoes and Basil Hot Dog Roll fresh to ensure the best texture of cheese and crispness of tomatoes. | [Brush each hot dog roll halve with olive oil and place the four pieces on a greased baking tray., Arrange 2 cheese slices and 4 cherry tomato halves on each hot dog roll halve., Sprinkle some salt and pepper over it and bake in a pre-heated oven at 200°c (400°f)for 6 to 8 minutes or till the cheese has melted., Arrange 3 basil leaves on each hot dog roll and serve immediately.] | [Energy, 200 cal, Protein, 8.2 g, Carbohydrates, 18.4 g, Fiber, 0.8 g, Fat, 10.3 g, Cholesterol, 11 mg, Sodium, 321.5 mg] | mozzarella-cheese-cherry-tomatoes-and-basil-hot-dog-roll-2916r |
| rcp32976 | Muesli | BreakFast | NA | [quick cooking rolled oats, wheat bran, cornflakes, vanilla essence, raisins (kismis), low-fat milk, chopped mixed fruits] | 5 mins | 7 mins | [Breakfast Cereals, Non-stick Pan, Indian Breakfast Recipes for Kids, Weight Loss after Pregnancy, Low Calorie International Recipes] | 4Makes 4 servings | Indian | Easily put together ingredients in this powerhouse muesli make for a low-cal filling breakfast. Packed with nutrients and fibre, this filling breakfast will surely keep you away from bingeing on unnecessary calorie laden food. | [Combine the oats and wheat bran in a non-stick pan and sauté on a slow flame for 5 to 7 minutes. Remove and keep aside to cool., Add the cornflakes, vanilla essence and raisins and toss well., For serving, place ¼ portion of the muesli into a bowl, pour ¾ cup of milk and add ¼ cup of mixed fruits to it and mix well., Repeat with the remaining ingredient to make 3 more servings. Serve immediately., Make the muesli in bulk, use as required and store the remaining in an air-tight container.] | [Energy, 132 cal, Protein, 4.8 g, Carbohydrates, 25 g, Fiber, 2.2 g, Fat, 1.5 g, Cholesterol, 0 mg, Sodium, 32.1 mg] | muesli-32976r |
| rcp38620 | Muesli Balls | BreakFast | NA | [muesli, brown sugar, jaggery (gur), wheat germ, honey, ghee] | 5 mins | 5 mins | [Breakfast Cereals, Indian Jar Snacks, Diwali, Diwali Snacks, Non-stick Pan, Indian Breakfast Recipes for Kids, High in Omega 3 Fatty Acids] | 20Makes 20 squares | Indian | Yum, this is as tasty as a Jar Snacks can get. With muesli’s inherent crunch and three naturally sweet ingredients, it is one of the most exciting ways to silence a sudden hunger pang, while also pleasing your sweet tooth. You can make a batch of Muesli Balls and store them in a dry, airtight container. | [Heat a non-stick pan, add the muesli, brown sugar, jaggery, muesli and honey, mix well and cook on medium flame for 2 minutes., Remove from the flame and allow it to cool slightly., Divide the mixture into 20 equal portions and roll each portion into a ball., Store it in an air-tight container and use as required.] | [Energy, 43 cal, Protein, 0.8 g, Carbohydrates, 8.9 g, Fiber, 0.7 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 0 mg] | muesli-balls-38620r |
| rcp30851 | Muesli Coated Fruits | Snacks | NA | [muesli, lightly crushed, banana, cut into pieces, apple, cut into cubes, orange, seperated into segments, sugar, fresh cream, milk] | | | [Indian Snacks using Fruits, Sweet Snacks, Sweet Recipes for Kids, Kids After School, Kids High Energy Indian Foods, Kids Weight Gain] | 4Makes 4 servings | Indian | Iron, required for the continuous supply of blood and nutrients to the brain and keep it functioning efficiently, which is found in applicable amounts in Muesli. Coating the fruits with luscious butterscotch sauce and serving with this crunchy muesli makes them totally irresistible. Watch the kids gobble them up! | [Heat a non-stick pan, add the sugar and allow it to caramelize to a light brown colour., Remove from the flame, add the cream and milk and simmer on a slow flame to get a smooth syrup., Allow it to simmer for 2 minutes till the sauce thickens. Keep aside., Add the fruits to the sauce and mix well till the sauce coats each piece evenly., Divide into 4 equal portions and keep aside., Divide the muesli into 4 equal portions and keep aside., Just before serving, place a portion of muesli in an individual serving bowl, top it with a portion of fruits and refrigerate to chill., Repeat with remaining ingredients to make 3 more servings. Serve chilled.] | [Not Given] | muesli-coated-fruits-30851r |
| rcp3971 | Muesli Ice-cream | NA | NA | [crushed corn flakes, quick cooking rolled oats, chopped mixed nuts, melon seeds (charmagaz), sugar, milk, milk powder, fresh cream, powdered sugar, vanilla essence] | 15 mins | 6 mins | [Indian Ice Creams, Non-stick Pan, Sweet Recipes for Kids, Kids High Energy Indian Foods, Kids Calcium Rich Indian recipes, High Fiber Foods for Kids] | 6Makes 6 servings | Indian | Luscious homemade ice-cream with a milky, vanilla-laced flavour is enhanced with a crunchy muesli mix that features super ingredients like nuts, oats, corn flakes and melon seeds. There is excitement in every spoonful of this Muesli Ice-Cream, thanks to the peppy textures and flavours contributed by the special muesli mix. What makes this mix so interesting is the process of caramelizing it before adding it to the ice-cream. Make sure you crush the caramelized muesli coarsely with a mortar-pestle because powdering it smoothly in a Mixer will kill the crunchiness! | [Combine the oats, nuts and melon seeds and dry roast on a medium flame for 2 minutes., Transfer the mixture into a deep bowl and keep side to cool., Add the cornflakes and mix well., Heat the sugar in a broad non-stick pan and cook on a slow flame for 3 to 4 minutes, while stirring occasionally., Switch off the flame, add the oats-cornflakes mixture and mix well., Spread on to a greased thali and keep aside for 15 minutes., Break into small pieces, put in a mortal pestle (khalbatta) and pound into smaller pieces. Store in an air-tight container and keep aside., Combine all the ingredients in a deep bowl and whisk well till the sugar dissolves., Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set., Remove the semi-set ice-cream from the freezer and transfer it in a mixer and blend till smooth., Transfer the mixture back into the same aluminium shallow container, add the prepared muesli mixture and mix well., Cover with an aluminium foil and freeze for approx. 10 hours or till set., Scoop and serve.] | [Energy, 392 cal, Protein, 10.4 g, Carbohydrates, 43.8 g, Fiber, 0.8 g, Fat, 18 g, Cholesterol, 10.7 mg, Sodium, 48.5 mg] | muesli-ice-cream-3971r |
| rcp4220 | Muesli, Home Made Muesli | BreakFast | NA | [corn flakes, quick cooking rolled oats, wheat bran, vanilla essence, raisins (kismis)] | 5 mins | 5 mins | [American Breakfast, Breakfast Cereals, Non-stick Pan, Quick Breakfast Indian] | 3Makes 3 cups | Indian | Muesli has now become a popular Breakfast option all over the world. Not only is it sumptuous and tasty, it is also quite convenient to have on busy mornings. Just grab a bowl, fill it with muesli, add some fruits when you have time, top with milk or yoghurt, lace it with honey if you wish, and enjoy. Although Muesli is readily available in all supermarkets under various brand names, you will find that this homemade version is much more delicious and crispy too. You can make it in batches, cool completely and store in dry, airtight containers. | [Combine the oats and wheat bran in a broad non-stick pan and lightly roast over a slow flame for 5 minutes., Cool completely, add the cornflakes, vanilla essence and raisins and mix well., Store in an air-tight container. Use as required.] | [Energy, 241 cal, Protein, 7.5 g, Carbohydrates, 48.2 g, Fiber, 3.2 g, Fat, 2 g, Cholesterol, 0 mg, Sodium, 162.9 mg] | muesli-home-made-muesli-4220r |
| rcp41886 | Mug Pizza, Quick Microwave Veg Mug Pizza | Snacks | NA | [plain flour (maida), baking powder, baking soda, salt, milk, olive oil, pizza sauce, grated mozzarella cheese, sliced black olives, dried mixed herbs, dried oregano, dry red chilli flakes (paprika)] | 20 mins | 4 mins | [Italian Pizzas, Quick Evening Snacks, Evening Tea Snacks, Microwave Indian Snack, Children's Day, Microwave, Quick Snacks / Quick Starters] | 2Makes 2 mug pizzas | Indian | mug pizza recipe | mug pizza in a microwave | 2 minutes mug pizza cake | veg mug pizza without oven and bread | with 16 amazing images. mug pizza recipe | mug pizza in a microwave | 2 minutes mug pizza cake | veg mug pizza without oven and bread is a quick-fix pizza dough in a mug, the pizza sauce, herbs and seasonings give it an authentic taste. Learn how to make 2 minutes mug pizza cake. To make mug pizza, combine 4 tbsp of plain flour, 1/8 tsp baking powder, a pinch of baking soda and 1/8 tsp of salt in a microwave safe mug, mix well using a fork. Add 3 tbsp of milk and 1 tbsp of oil, mix well using a fork. Spread 2 tbsp of pizza sauce evenly over it and sprinkle 2 tbsp of cheese. Finally place 6 olives over it and sprinkle ½ tsp mixed herbs, ¼ tsp oregano and ¼ tsp of chilli flakes evenly over it. Microwave on high for 2 minutes. Repeat steps 1 to 5 to make one more mug pizza. Serve immediately. You’ve heard of mug noodles, mug soups and even mug cakes, but how about a mug pizza in a microwave? Truly a treat for the adventurous, every gooey, saucy bite of this mug pizza is a delight to savour. You do not need any pizza bread for this mug pizza in a microwave recipe. Well sieved refined flour (maida), pizza sauce, cheese and a couple of herbs with baking soda and baking powder in a microwave safe mug and your snack is ready in 2 minutes. You can use any veggies you want to, based on availability and your preferences. Veg mug pizza without oven and bread a wonderful treat to serve your kids when they come home from school. If your kids do not like olives, replace them with chopped capsicum. Tips for mug pizza. 1. Mix the mixture of this mug pizza at both the stages to ensure that it rises well. 2. Make sure you serve it immediately after preparation because it hardens upon cooling. You can also try other microwave recipes like the Chocolate Mug Cake or Eggless Vanilla Sponge Cake in A Microwave. Learn to make mug pizza recipe | mug pizza in a microwave | 2 minutes mug pizza cake | veg mug pizza without oven and bread | with step by step photos below. | [To make mug pizza, combine 4 tbsp of plain flour, 1/8 tsp tsp baking powder, a pinch of baking soda and 1/8 tsp of salt in a microwave safe broad mug, mix well using a fork., Add 3 tbsp of milk and 1 tbsp of olive oil and mix very well using a fork and spread it evenly., Spread ¼ cup of pizza sauce evenly over it and sprinkle 3 tbsp of cheese evenly over it., Finally place 6 olives over it and sprinkle ½ tsp of mixed herbs, ½ tsp of oregano and ½ tsp of chilli flakes evenly over it., Microwave on high for 2 minutes., Repeat steps 1 to 5 to make one more mug pizza., Serve the mug pizza immediately.] | [Energy, 465 cal, Protein, 12.4 g, Carbohydrates, 38.4 g, Fiber, 5 g, Fat, 24.6 g, Cholesterol, 15.5 mg, Sodium, 721.1 mg] | mug-pizza-quick-microwave-veg-mug-pizza-41886r |
| rcp2183 | Mughlai Cauliflower, Potatoes and Green Pea Subzi | Dinner | Veg | [cauliflower florets, potato cubes, green peas, saffron (kesar) strands, curds (dahi), ghee, chopped onions, salt, coriander (dhania) seeds, ginger (adrak), cloves (laung / lavang), whole dry kashmiri red chillies] | 15 mins | 20 mins | [Mughlai, Mughlai Sabzis, Veg Mughlai sabzi, Curries, Frozen Foods, Indian Freezer Recipes, Dinner, Semi-Dry Sabzis, Traditional Indian Sabzis, Raksha - Bandhan] | 4Makes 4 servings | Indian | A rich subzi of cauliflower, potatoes and green peas, cooked in Mughlai style. A paste of ginger and spices gives the Mughlai Cauliflower, Potatoes and Green Peas Subzi an awesome flavour, while a mixture of curds and saffron gives it a royal touch. The saffron not only gives the subzi a very intense aroma, it also improves the colour of the subzi. You will really enjoy the mild spicy notes and rich texture of this subzi. Serve it hot with rotis or puris . | [Combine the saffron and curds in a small bowl, mix well and keep aside., Heat the ghee in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes., Add the prepared paste and sauté on a medium flame for 2 minutes., Add all the vegetables, salt and ¾ cup of water, mix well. Cover with a lid and cook on a medium flame for 15 minutes, while stirring occasionally., Add the saffron-curd mixture, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Serve hot.] | [Energy, 111 cal, Protein, 2.7 g, Carbohydrates, 8.7 g, Fiber, 2.8 g, Fat, 7.1 g, Cholesterol, 0 mg, Vitamin A, 96.1 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.5 mg, Vitamin C, 21 mg, Folic Acid, 4.9 mcg, Calcium, 37.3 mg, Iron, 0.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 19.4 mg, Potassium, 108.2 mg, Zinc, 0.2 mg] | mughlai-cauliflower-potatoes-and-green-pea-subzi-2183r |
| rcp30971 | Mughlai Vegetable Biryani Recipe | Dinner | Veg | [cooked long grained rice (basmati), chopped coriander (dhania), ghee, cinnamon (dalchini), cardamoms (elaichi), cloves (laung / lavang), bayleaf (tejpatta), cumin seeds (jeera), ginger-garlic (adrak-lehsun) paste, chopped green chillies, sliced onions, chopped tomatoes, chilli powder, coriander (dhania) powder, turmeric powder (haldi), salt, chopped and boiled mixed vegetables, lemon juice] | 20 mins | 12 mins | [Mughlai Chawal, Mughlai Biryani, One Dish Vegetarian Meals, biryani recipes across India, Mother's Day, Indian Party, Microwave, Biryani Recipes for Indian Dinner, Rice Pulao] | 4Makes 4 servings (4 serving ) | Indian | This vegetarian biryani uses loads of chopped vegetables such as carrots, french beans and potatoes to prepare the mixture that is layered between rice flavoured with whole garam masalas. You could remove the garam masalas from the rice before layering if required. Topping this biryani with some chopped dry fruits before serving would enhance its appearance and taste. Enjoy this biryani with a bowl of curds or a raita and papad. Biryanis also make a hearty one-dish meal .You can also try other biryanis like Hyderabadi Sofiyani Biryani or Minty Paneer Biryani . | [Heat the ghee in deep non-stick pan, add the cinnamon, cardamoms, cloves, bayleaf and cumin seeds., When the cumin seeds crackle, add the ginger-garlic paste, green chillies and onions and sauté on a medium flame for 2 to 3 minutes., Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the chilli powder, coriander powder, turmeric powder and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the mixed vegetables and lemon juice, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside., Put 1 cup of rice in a greased microwave safe baking dish and spread it evenly., Put the vegetable mixture over it and spread it evenly., Finally put the remaining 1½ cups of rice evenly over it., Finally top it with the coriander., Microwave on high for 3 minutes., Serve hot.] | [Energy, 291 cal, Protein, 5.7 g, Carbohydrates, 48.5 g, Fiber, 5.1 g, Fat, 8.2 g, Cholesterol, 0 mg, Vitamin A, 407.3 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.3 mg, Vitamin C, 18.5 mg, Folic Acid, 20.2 mcg, Calcium, 43.2 mg, Iron, 1.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 12.8 mg, Potassium, 100.7 mg, Zinc, 0.8 mg] | mughlai-vegetable-biryani-recipe-30971r |
| rcp42456 | Mullangi Sambar, South Indian Radish Sambhar | Dinner | NA | [toovar (arhar) dal, turmeric powder (haldi), asafoetida (hing), oil, chopped onions, chopped tomatoes, radish (mooli), tamarind (imli) water, sambhar masala, chilli powder, salt, mustard seeds ( rai / sarson), urad dal (split black lentils), curry leaves (kadi patta), whole dry kashmiri red chillies, chopped coriander (dhania)] | 15 mins | 35 mins | [South Indian Sambar, Tamil Nadu Food, Popular Dals from all over India, Mother's Day, Non-stick Pan, South Indian Lunch, South Indian Dinner] | 4Makes 4 servings | South Indian | The Mullangi Sambhar is an all-time favourite of the South Indians, especially those in Tamil Nadu where it is made very often. Being simple and easy, it is an everyday fare. The strong flavour and aroma of radish together with the spiciness of the sambhar masala make this a mouth-watering treat. Cooked toovar dal gives the sambhar its characteristic consistency and base flavour. Remember to add the tempering only at the end. In fact, if you are going to prepare the sambhar earlier, you can make and add the tempering alone freshly just before serving – this will instantly boost the flavour and aroma of the sambhar making it seem as if you just cooked it! You can serve the Mullangi Sambhar with hot rice laced with ghee, or with tiffin dishes like idli, dosa or pongal. You can also prepare a similar sambhar with chopped drumstick instead of radishes. Have a go at more South Indian dishes like Masala Vadas or Mysore Chutney . | [Combine the dal, turmeric powder, asafoetida and 1 cup of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Whisk the dal well and keep aside., Heat 1 tbsp of oil in a deep non-stick pan, add the onions, tomatoes and radish and sauté on a medium flame for 3 minutes., Add ½ cup of water and mix well. Cover with a lid and cook on a medium flame for 6 minutes, while stirring occasionally., Add the whisked dal, tamarind water, chilli powder, salt and 2 cups of water, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Keep aside., Heat the remaining 1 tbsp of oil in a small non-stick pan, add the mustard seeds and urad dal and sauté on a medium flame for 1 minute., Add the curry leaves and kashmiri red chillies and sauté on a medium flame for a few seconds., Pour the tempering and coriander over the prepared sambar and mix well., Serve hot.] | [Energy, 166 cal, Protein, 5.6 g, Carbohydrates, 18.1 g, Fiber, 3.4 g, Fat, 8 g, Cholesterol, 0 mg, Sodium, 24.4 mg] | mullangi-sambar-south-indian-radish-sambhar-42456r |
| rcp724 | Mulled Apple Cider | NA | NA | [apples, sliced, brown sugar, lemon juice, cloves (laung / lavang), cinnamon (dalchini), apple, cubed, apple skins swirls] | 10 min. | 30 min. | [Tea, Chai, Pan, Protein rich food for kids, Healthy Indian Drinks and Juices, Healthy Drinks Hot Beverages] | 4Serves 4. | Indian | A nice twist to the proverbial apple-a-day. | [Mix the apple, sugar and spices and add 4 teacups of water. Cover and cook on a medium flame till the apples are soft, stirring occasionally., Add the lemon juice, cover and leave for a few hours. Strain the cider., Serve chillied or warm garnished with apples cubes and swirl.] | [Energy, 41 cal, Protein, 0.1 g, Carbohydrates, 9.6 g, Fiber, 0.9 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 7.2 mg] | mulled-apple-cider-724r |
| rcp1460 | Mulligatawny Soup, Mulligatawany Soup | NA | Veg | [coriander (dhania) seeds, cumin seeds (jeera), aniseeds (vilayati saunf), fenugreek (methi) seeds, cinnamon (dalchini), masoor dal (split red lentil), oil, chopped onions, chopped carrots, ginger (adrak), chopped garlic (lehsun), chopped tomatoes, turmeric powder (haldi), coconut milk (nariyal ka doodh), cooked rice (chawal), lemon juice, salt] | 15 mins | 17 mins | [Thick / Creamy Indian Soups, Boiled Indian recipes, Indian Party, Non-stick Pan, Healthy Veg Soups, Easy, Simple Indian Soup] | 4Makes 4 servings | Indian | A spicy soup with an unmistakeable Indian feel to it, it is said that this used to be a hot favourite amongst the British officers when they were in India. Mulligatawny Soup features a large set of ingredients including coconut milk, onions, carrots, tomatoes, rice and dal, spiced with an elaborate masala and hints of ginger, garlic and lemon juice. You can have it as a filling brunch or supper! | [Combine all the ingredients in a broad non-stick pan and dry roast on a medium flame for 2 to 3 minutes, while stirring occasionally., Allow it to cool slightly and blend in a mixer to a smooth powder. Keep aside., Heat the oil in a pressure cooker, add the onions, carrots, ginger and garlic and sauté on a medium flame for 1 to 2 minutes., Add the masoor dal, tomatoes, masala powder, turmeric powder and 3¼ cups of water, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Blend the soup in a mixer to a smooth purée and strain it using a strainer., Transfer the purée to a deep non-stick pan, add the coconut milk, rice, lemon juice and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Serve hot.] | [Energy, 277 cal, Protein, 8.9 g, Carbohydrates, 27.2 g, Fiber, 5.5 g, Fat, 15.3 g, Cholesterol, 0 mg, Sodium, 21.6 mg] | mulligatawny-soup-mulligatawany-soup-1460r |
| rcp38233 | Mulor Ghanto | NA | Veg | [chopped radish (mooli), oil, whole dry kashmiri red chilli, cumin seeds (jeera), green peas, turmeric powder (haldi), chilli powder, aniseeds (saunf), sugar, salt, chopped potatoes, ghee, garam masala] | 10 mins | 20 mins | [Bengali Sabzis / Veg Gravies, Non-stick Pan] | 4Makes 4 servings | Bengali | A bengali preparation…. Where garam masala adds the zing to the flavour of radish combined with green peas is a wonderful blend of spices and chillies makes this vegetable even more delectable. | [Combine the radish with enough water in a deep non-stick pan and par-boil on a medium flame for 5 minutes. Drain and squeeze out the water. Keep aside., Heat ½ tsp of oil in a non-stick kadhai and lightly brown the potatoes on a medium flame for 5 to 7 minutes. Keep aside., Heat the remaining 1 tsp of oil in the same non-stick kadhai and add the red chillies and cumin seeds., When the seeds crackle, add the radish, green peas, turmeric powder, chilli powder, aniseeds, sugar and salt, mix gently and cook on a slow flame for 5 minutes. Sprinkle a little water to avoid the vegetables from burning., Add the potatoes, mix gently and simmer until all the vegetables are done (add 1 tbsp of water if necessary while cooking). Keep aside., Meanwhile, heat the ghee in a small non-stick pan, add the garam masala and sauté for 10 seconds. Add it to the vegetable, mix well and cook on a slow flame for another 3 to 4 minutes., Serve hot.] | [Energy, 77 cal, Protein, 3.1 g, Carbohydrates, 10.3 g, Fiber, 4.6 g, Fat, 2.6 g, Cholesterol, 0 mg, Sodium, 23.4 mg] | mulor-ghanto-38233r |
| rcp40994 | Multi Flour Idli, Healthy Multi Grain Idli | BreakFast | NA | [urad dal (split black lentils), fenugreek (methi) seeds, bajra (black millet) flour, jowar (white millet) flour, ragi (nachni / red millet) flour, whole wheat flour (gehun ka atta), salt, fruit salt, sambhar] | 5 mins | 35 mins | [Breakfast Idlis / Dosas / Uttapam, Low Calorie Indian Snacks, Evening Tea Snacks, Steamer, Pregnancy, PCOS, Diabetic Breakfast] | 45Makes 45 idlis | Indian | multi flour idli recipe | healthy multigrain idli | millet flour idli | Indian multigrain idli batter | with 22 amazing images. multi flour idli recipe | healthy multigrain idli | millet flour idli | Indian multigrain idli batter is a fibre rich idli for all the health conscious. Learn how to make healthy multigrain idli. To make multi flour idli, combine the urad dal and fenugreek seeds in a deep bowl and soak it in enough water for 2 hours. Drain well and blend in a mixer till smooth using approx. ¾ cup of water. Transfer the mixture into a deep bowl, add the bajra flour, jowar flour, ragi flour, whole wheat flour, salt and approx. 1¾ cups of water and mix very well using a whisk. Cover with a lid and keep aside to ferment overnight. After fermentation, mix the batter well once again. Just before steaming, add fruit salt and 1 tbsp of water and mix gently. Pour spoonfuls of the batter into greased idli moulds. Steam in an idli steamer for 10 minutes or till they are cooked. Repeat with the remaining batter to make more idlis. Serve the multi flour idli immediately with sambhar. Multi flour idli recipe is a healthier version than traditional idli as there is no parboiled rice used in the recipe. Instead it is made from urad dal, bajra flour, whole wheat flour, ragi flour and jowar flour. This easy-to-make healthy multigrain idli has a fabulous, rustic flavour and interesting texture that you will enjoy thoroughly at any time during pregnancy. From diabetics to heart patients and even weight-watchers to women with PCOS who are aiming a decreased waistline can indulge into this nourishing breakfast. A batter of soaked and ground urad dal combined with wholesome flours like bajra, nachni and whole wheat, gives a perfect idli that replenish your calcium stores and give you good quality protein as well. The fibre in these millet flour idli is beneficial to maintain a healthy digestive system too. Serve multi flour idli with sambar for a complete South Indian experience. Tips for Indian multigrain idli batter. 1. Do not miss out on adding that small quantity of fenugreek seeds. It helps in fermentation. 2. The urad dal batter on blending should be completely smooth and no dal should be left out. 3. After adding the flours, use a whisk to mix the batter. This ensures that the batter is lump free. Alternatively, you can use your fingers to break the lumps till the batter is smooth. 4. Keep the batter in a warm place like a close kitchen cupboard or a microwave or oven, so the batter ferments well. 5. Though the fermenting time is overnight, in winter it may take upto 14 hours for fermenting. 6. This batter is not like the regular rice idli batter and it doesn’t increase in volume too much. So do not worry. 7. Before pouring the batter in idli moulds, remember to grease the idli moulds. 8. Since there is no use of fruit salt, these idlis are less fluffy too. 9. Enjoy these multi grain idlis hot and fresh, right out of the steamer, because they might get a little hard upon cooling. Enjoy multi flour idli recipe | healthy multigrain idli | millet flour idli | Indian multigrain idli batter | with step by step photos. | [To make multi flour idli, combine the urad dal and fenugreek seeds in a deep bowl and soak it in enough water for 2 hours., Drain well and blend in a mixer till smooth using approx. ¾ cup of water., Transfer the mixture into a deep bowl, add the bajra flour, jowar flour, ragi flour, whole wheat flour, salt and approx. 1¾ cups of water and mix very well using a whisk. Cover with a lid and keep aside to ferment overnight., After fermentation, mix the batter well once again., Just before steaming, add fruit salt and 1 tbsp of water and mix gently., Pour spoonfuls of the batter into greased idli moulds., Steam in an idli steamer for 10 minutes or till they are cooked., Repeat with the remaining batter to make more idlis., Serve the multi flour idli immediately with sambhar.] | [Energy, 33 cal, Protein, 1.4 g, Carbohydrates, 6.6 g, Fiber, 1.1 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 2 mg] | multi-flour-idli-healthy-multi-grain-idli-40994r |
| rcp42863 | Multigrain Bhakri | Dinner | NA | [ragi (nachni / red millet) flour, bajra (black millet) flour, whole wheat flour (gehun ka atta), oil, salt] | 10 mins | 45 mins | [Maharashtrian Rotis / Polis, Indian Rotis, Tava, Quick Healthy Lunch, Lunch Roti, Rotis for dinner, Indian breads for dinner] | 8Makes 8 bhakris | Maharashtrian | multigrain bhakri recipe | healthy multi flour bhakri | 3 flour bhakri | crispy bhakri without oil | with 28 amazing images. multigrain bhakri recipe | healthy multi flour bhakri | 3 flour bhakri | crispy bhakri without oil is a nourishing Indian fare. Learn how to make healthy multi flour bhakri. To make multigrain bhakri, healthy multi flour bhakri combine all the ingredients in a deep glass bowl. Add 1/2 cup hot water. This prevents the ragi flour and bajra flour from breaking. Knead into a dough. We added another 1/4 cup hot water to make the dough. Total hot water used is 3/4 cup. No resting required for the dough. Divide into 8 and roll out a portion into a 125 mm. (5") diameter thick circle. Heat a non-stick tava (griddle), place the bhakri on it and cook it on a high flame for 20 to 30 seconds and then flip and cook the other side. Then cook on a medium flame while putting pressure on the bhakri with a muslin cloth or wooden khakhra press till brown spots appear on one side. Flip it over and cook on the other side also till brown spots appear. Keep flipping the bhakri every 30 seconds to 1 minute and pressing it with the khakhra press till golden brown spots appear on both the sides and it turns crispy. It would take around 4 to 5 minutes to cook. To make extra crisp multigrain bhakri, on a high flame, take a pair of tongs (chimata) further cook the bhakri for 15 to 20 seconds. This will give you a nice crisp bhakri with the edges burnt a bit. Remember to rotate the bhakri over the fire or keep flipping the bhakri to cook both sides. You need to rotate or flip otherwise the bhakri will get excessively burnt. Healthy multi flour bhakri is a lovely crispy slightly burnt healthy bhakri which goes with any sabzi like chawli leaves sabzi or hare lehsun ki sabzi. Made from ragi flour, bajra flour and whole wheat flour, when cooked the bhakri has a lovely neutral taste of a burnt Indian bread. The use of a variety of healthy flours add in a dose of fibre in 3 flour bhakri. Fibre is a key nutrient in our daily diet. It can reduce your risk of heart disease, prevent the onset of diabetes or control hike in blood sugar levels and tackle some types of cancers, and also help weight control. This crispy bhakri without oil has enough B vitamins which help in energy metabolism in the body and appreciable amounts of iron which helps to avoid fatigue by ensuring a proper supply of oxygen to all parts of the body. Tips for multigrain bhakri. 1. Add 1/2 cup hot water while making dough. This prevents the ragi flour and bajra flour from breaking apart. 2. When using khakhra press, cook on medium flame. Keep flipping the bhakri every 30 seconds to 1 minute and pressing it with the khakhra press till golden brown spots appear on both the sides and it turns crispy. It would take around 4 to 5 minutes to be cooked completely. 3. On a high flame, take a pair of tongs (chimata) and further cook the bhakri for 15 to 20 seconds. This will give you a nice crisp bhakri with the edges burnt a bit. 4. Since there is no oil used in cooking this bhakri, we recommend serving immediately. Enjoy multigrain bhakri recipe | healthy multi flour bhakri | 3 flour bhakri | crispy bhakri without oil | with step by step photos. | [To make healthy multi flour bhakri combine all the ingredients in a deep glass bowl., Add 1/2 cup hot water. This prevents the ragi flour and bajra flour from breaking., Knead into a dough. We added another 1/4 cup hot water to make the dough. Total hot water used is 3/4 cup. No resting required for the dough., Divide into 8 and roll out a portion into a 125 mm. (5") diameter thick circle., Heat a non-stick tava (griddle), place the bhakri on it and cook it on a high flame for 20 to 30 seconds and then flip and cook the other side, Then cook on a medium flame while putting pressure on the bhakri with a muslin cloth or wooden khakhra press till brown spots appear on one side., Flip it over and cook on the other side also till brown spots appear. Keep flipping the bhakri every 30 seconds to 1 minute and pressing it with the khakhra press till golden brown spots appear on both the sides and it turns crispy. It would take around 4 to 5 minutes to b, To make extra crisp multigrain bhakri, on a high flame, take a pair of tongs ( chimata) further cook the bhakari for 15 to 20 seconds. This will give you a nice crisp bhakri with the edges burnt a bit., Remember to rotate the bhakri over the fire or keep flipping the bhakri to cook both sides. You need to rotate or flip otherwise the bhakri will get excessively burnt.] | [Energy, 125 cal, Protein, 3 g, Carbohydrates, 22.9 g, Fiber, 3.7 g, Fat, 2.6 g, Cholesterol, 0 mg, Sodium, 4.3 mg] | multigrain-bhakri-42863r |
| rcp38636 | Multigrain Dhebra ( Gluten Free Recipe) | Snacks | Veg | [chopped fenugreek (methi), bajra (black millet) flour, jowar (white millet) flour, besan (bengal gram flour), chilli powder, asafoetida (hing), curds (dahi), ginger-green chilli paste, garlic (lehsun) paste, sugar, salt, oil, curd] | 15 mins | 25 mins | [Deep-fried Indian Starters, Evening Tea Snacks, Deep Fry, Kadai Veg, Gluten Free Indian Snacks] | 20Makes 20 mini dhebras (20 mini dhebra ) | Indian | A scrumptious iron and fibre-rich snack made with fenugreek leaves and bajra flour, methi na dhebra is a hit with all age groups! served with curds, they make an ideal afternoon snack. Take my advice and make more than you think is needed! | [Combine all the ingredients along with oil in a deep bowl to make a soft dough, using enough water., Divide the dough into 20 equal portions. Pat a portion of the dough in between your palm to make a 50 mm. (2”) diameter and 1 cm thick circle., Heat the oil in a kadhai and deep-fry the dhebras , a few at a time,till they are golden brown in colour from both sides., Serve hot with fresh curds.] | [Energy, 46 cal, Protein, 1 g, Carbohydrates, 5 g, Fiber, 0.9 g, Fat, 2.4 g, Cholesterol, 0.2 mg, Sodium, 2.5 mg] | multigrain-dhebra----gluten-free-recipe-38636r |
| rcp2983 | Multigrain Garlic Roti, Lehsun Roti | Dinner | NA | [jowar (white millet) flour, bajra (black millet) flour, whole wheat flour (gehun ka atta), fresh green garlic (hara lehsun), salt, whole wheat flour (gehun ka atta), oil] | 10 mins | 15 mins | [Rajasthani Roti / Puri / Paratha, Dinner, Indian Rotis, Tava, High Fiber, Pregnancy Rotis, Parathas, Pregnancy Third Trimester Foods] | 10Makes 10 rotis | Rajasthani | multigrain garlic roti recipe | multigrain hare lehsun ki roti | multigrain garlic roti for weight loss | green garlic paratha | with 18 amazing images. multigrain garlic roti recipe | multigrain hare lehsun ki roti | multigrain garlic roti for weight loss | green garlic paratha is a simple Indian fare which can be enjoyed for snack as well as for the main meal. Learn how to make multigrain hare lehsun ki roti. To make multigrain garlic roti, combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water. Divide the dough into 10 equal portions. Roll a portion of the dough into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the roti using ¼ tsp of oil till golden spots appear on both the sides. Repeat steps 3 and 4 to make 9 more rotis. Serve immediately. Most people are apprehensive to use garlic as a predominant flavour in their cooking. This aromatic herb is actually milder than garlic and aids in digestion and also stimulates the production of breast milk, so turn to this multigrain hare lehsun ki roti in the last month of pregnancy or while lactating. The use of a variety of healthy flour like jowar flour, bajra flour and wheat flour add on to the fibre content of this multigrain garlic roti for weight loss. Further they are cooked with minimum oil, thus lending only 1.7 g of fat per roti. These rotis can thus be enjoyed by weight watchers, diabetics as well as heart patients. Serve this green garlic paratha with a healthy sabzi like Baingan Methi Sabzi to end up as a nourishing fare. A glass of Pudina Chaas would be a perfect way to square up this meal. Tips for multigrain garlic roti. 1. Ensure to use warm water to knead and make a soft dough. 2. Unfortunately fresh green garlic is available for only a few months in the year. So if you are making these rotis in the summer, use 4 to 6 large cloves of grated garlic instead of the green garlic and add some fresh coriander leaves to add some colour to the rotis. Enjoy multigrain garlic roti recipe | multigrain hare lehsun ki roti | multigrain garlic roti for weight loss | green garlic paratha | with step by step photos. | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water., Divide the dough into 10 equal portions., Roll a portion of the dough into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the roti using ¼ tsp of oil till golden spots appear on both the sides., Repeat steps 3 and 4 to make 9 more rotis., Serve immediately.] | [Energy, 67 cal, Protein, 1.9 g, Carbohydrates, 11.5 g, Fiber, 1.8 g, Fat, 1.7 g, Cholesterol, 0 mg, Sodium, 2.2 mg] | multigrain-garlic-roti-lehsun-roti-2983r |
| rcp42338 | Multigrain Healthy Cracker, Lactose Free | Snacks | NA | [whole wheat flour (gehun ka atta), bajra (black millet) flour, jowar (white millet) flour, flax seeds powder, salt, olive oil, whole wheat flour (gehun ka atta)] | 5 mins | 0 mins | [Kids Recipes, Healthy Indian Recipes, eggless Biscuits, Healthy Foods for Kids, Kids Tiffin Box, Finger Foods for Babies, Toddlers and Kids, Kids Jar Snacks] | 32Makes 32 crackers | Indian | Here's a delectable lactose-free snack that all of you are sure to fall in love with! Loaded with the goodness of wholesome flours and flaxseeds powder, this Multigrain Healthy Cracker tastes so awesome even without using butter or any type of dairy product. You can enjoy it with tea, or carry it to school or work in a tiffin dabba. Non-spicy and pleasant tasting, this cracker can also be enjoyed after a bout of vomiting to relieve the nauseous sensation. This is a healthy snack option for kids too – instead of the ones made with refined flour and preservatives. Hypertensive people can also enjoy this yummy low-salt snack as it is chock-full of the goodness of healthy flours. You can also try other lactose-free recipes like Almond Berry and Coconut Cake or Buckwheat and Green Apple Porridge. Enjoy how to make Multigrain Healthy Cracker recipe with detailed step by step photos below. | [To make multigrain healthy cracker, combine all the ingredients in a deep bowl and knead into a soft dough using enough water., Divide the dough into 2 equal portions., Roll a portion of the dough into a 250 mm. (10”) x 250 mm. (10”) square using a little whole wheat flour for rolling., Cut into 16 equal pieces using a sharp knife., Place them on a baking tray and bake in a pre-heated oven at 180°c (360°f) for 10 to 12 minutes., Repeat steps 3 to 5 to make 16 more crackers in 1 more batch., Cool completely and store in an air-tight container. Use as required.] | [Energy, 16 cal, Protein, 0.4 g, Carbohydrates, 2.3 g, Fiber, 0.3 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 0.6 mg] | multigrain-healthy-cracker-lactose-free-42338r |
| rcp43113 | Multigrain Open Toast | Snacks | Veg | [multigrain bread, unsalted butter, green chutney, cucumber slices, tomato slices, capsicum rings, grated paneer (cottage cheese), dried mixed herbs, oil, mustard seeds ( rai / sarson), curry leaves (kadi patta), ginger-green chilli paste, turmeric powder (haldi), chopped onions, crumbled paneer (cottage cheese), chopped coriander (dhania), salt] | 10 mins | 11 mins | [Breakfast Sandwiches, Evening Tea Snacks, Bread Snack, Veg Grilled Sandwiches, Diabetes and Kidney friendly, Kitty Party Snacks, Monsoon Snacks, Evening Snacks] | 3Makes 3 toasts | NA | multigrain open toast recipe | diabetes and kidney friendly multigrain open toast | healthy paneer masala toast sandwich | with 32 amazing images. multigrain open toast is a nutritious and versatile dish that offers a delightful combination of flavors and textures. Learn how to make multigrain open toast recipe | diabetes and kidney friendly multigrain open toast | healthy paneer masala toast sandwich | These diabetes and kidney friendly multigrain open toast sandwiches are not only delicious but also packed with essential nutrients, making them a perfect choice for a weight loss, diabetes patients suffering from kidney disease. The multigrain open toast gets a nutritious makeover with this multigrain bread version! Here's how to pack a flavor punch while keeping it healthy: 1. Bread Base: Ditch the white bread and choose a hearty multigrain option packed with fiber and nutrients. 2. Veggie Powerhouse: Load up on a variety of chopped vegetables like tomatoes, cucumbers, onions, and bell peppers for a vibrant mix of vitamins and crunch. 3. Spiced Up: A key element is the chutney spread. Traditionally, a green chutney made with coriander (cilantro) mint, and chilies is used. This adds a burst of fresh flavors and a touch of heat. You can also use a yogurt-based chutney for a cooler option. 4. Cheese or No Cheese? You can include cheese for added protein and creaminess. Opt for low-fat varieties like mozzarella or paneer to keep it on the healthier side. If you want to skip cheese completely, the chutneys and roasted vegetables provide enough flavor. A healthy paneer masala toast sandwich is a well-rounded meal packed with fibre, vitamins , and complex carbohydrates. It's a delicious and satisfying option for breakfast, lunch, or a quick and easy snack. pro tips to make multigrain open toast sandwich recipe: 1. Toast it until it has a nice golden-brown color with a slight crisp. This adds texture and helps prevent the bread from becoming soggy under the toppings. 2. Instead of multigrain bread you can also use brown bread slice to make this recipe. 3. You can drizzle little olive oil on the pan to toast the sandwich. Enjoy multigrain open toast recipe | diabetes and kidney friendly multigrain open toast | healthy paneer masala toast sandwich | with detailed step by step photos. | [To make multigrain open toast recipe, heat the oil in a non-stick kadhai, add the mustard seeds, curry leaves and ginger garlic paste. Sauté for a few seconds., Add the onions and sauté for 2 minutes. Add turmeric powder, paneer, salt, coriander and mix well., Divide into 3 equal portions and keep aside., Take a multigrain bread slice and apply ½ tsp of butter and 1 tsp green chutney evenly over the bread slice., Apply one portion of the paneer mixture and spread it evenly., Arrange 2 cucumber slices, 2 tomato slices and 1 capsicum ring over the paneer mixture and press it lightly., Grate 1 tsp of paneer over each bread slices and sprinkle little mixed herbs on it., Repeat steps 1 to 4 to make 2 more toasts., Place the bread slice on a hot non stick tava. Cover with a lid and toast it on a slow flame for 5 to 8 minutes until crisp., Cut it into 2 pieces and serve the multigrain open toast immediately.] | [Energy, 157 cal, Protein, 5 g, Carbohydrates, 18.4 g, Fiber, 1.9 g, Fat, 7 g, Cholesterol, 0 mg, Sodium, 8 mg] | multigrain-open-toast-43113r |
| rcp3093 | Multigrain Palak Paneer Roti for Toddlers and Kids | Dinner | Veg | [jowar (white millet) flour, bajra (black millet) flour, chopped spinach (palak), crumbled paneer (cottage cheese), salt, jowar (white millet) flour, oil] | 5 mins | 10 mins | [Punjabi roti recipes | Punjabi parathas, Punjabi Breakfast, Breakfast Theplas, Parathas, One Dish Vegetarian Meals, One Meal Dinner, Indian Rotis, All-in-one Parathas] | 4Makes 4 rotis (4 roti ) | Punjabi | multigrain palak paneer roti recipe for toddlers and kids | palak paneer roti for toddlers and kids | soft multigrain roti recipe for kids | how to make multigrain roti for kids | with 17 amazing images. This multigrain palak paneer roti recipe for toddlers and kids is a delicious way to introduce your baby to other cereals like jowar and bajra, in flour form. These soft multigrain roti recipe for kids has flours which are richer than wheat flour in fibre as well as in iron and folic acid , which are essential to build up hemoglobin stores. Learnt the art of making multigrain roti for kids at home. Making soft multigrain roti recipe for kids is very simple. Combine jowar flour and bajra flour, add spinach and paneer to it along with very little salt and knead to a dough. Roll rotis and cook using oil. These nutritious soft rotis are sure to be relished by kids of all ages who can chew. This experimentation of various flours and greens in the form of palak paneer roti for toddlers and kids is essential because the greater the variety of foods babies are introduced during toddler hood, the more likely they are to accept newer tastes as grown up kids and adults. Do not use too much oil to make multigrain palak paneer roti recipe for toddlers and kids. Excess fat intake at this age may lead to childhood obesity. Also remember to serve these rotis lukewarm on cooking – this is to enjoy its flavour and texture in its best form. Enjoy multigrain palak paneer roti recipe for toddlers and kids | palak paneer roti for toddlers and kids | soft multigrain roti recipe for kids | how to make multigrain roti for kids | with step by step photos. | [To make multigrain palak paneer roti recipe for toddlers and kids, combine all the ingredients in a deep bowl and knead into a soft dough using enough water., Divide the dough into 4 equal portions and roll out each portion into a 100 mm. (4") diameter circle using a little jowar flour for rolling., Heat a non-stick tava (griddle), and cook each roti on a medium flame, using ½ tsp of oil, till golden brown spots appear on both the sides., Serve the multigrain palak paneer roti lukewarm.] | [Energy, 67 cal, Protein, 1.8 g, Carbohydrates, 6 g, Fiber, 1.1 g, Fat, 4 g, Cholesterol, 0 mg, Sodium, 8.3 mg] | multigrain-palak-paneer-roti-for-toddlers-and-kids-3093r |
| rcp38746 | Multigrain Roti, Healthy Multigrain Chapati | BreakFast | NA | [jowar (white millet) flour, bajra (black millet) flour, whole wheat flour (gehun ka atta), besan (bengal gram flour), ragi (nachni / red millet) flour, chopped onions, chopped coriander (dhania), chopped tomatoes, chopped green chillies, chilli powder, turmeric powder (haldi), salt, peanut oil, peanut oil, low-fat curd (dahi)] | 10 mins | 15 mins | [Dinner, Tava, Quick Breakfast Indian, Quick Rotis / Parathas, Forever Young Diet, Anti Aging Indian Diet, Pregnancy Third Trimester Foods, Diabetic Rotis and Parathas] | 6Makes 6 rotis | Indian | multigrain roti |mix 5 flour roti | healthy multigrain chapati | with 25 amazing images. Multigrain roti is made with 5 nutritious flours that provide iron, protein, fiber and vitamin b. We have combined 5 healthy Indian flours: jowar flour, bajra flour, ragi flour, nachni flour, besan and whole wheat flour in healthy multigrain chapati. Then added nutritious vegetables to add taste and crunch which include onions, tomatoes and coriander leaves. Add few green chillies to add up the spice and also Indian masala’s like turmeric powder and red chilli powder. Mix well and knead into a dough, roll flat and cook a non stick tava to make mix 5 flour roti. Looking for healthy and nutritious options when losing weight or eating healthy? Multigrain roti is one of the low calorie roti that you can add to your diet. I make Multigrain Roti for breakfast and also for my kids tiffin as it is tummy filling and supremely healthy. See why the 5 flours used are good for you in multigrain roti. Jowar flour is a complex carb and will be absorbed slowly in the blood stream and not cause a spike in insulin. Bajra flour is high in protein and is a complete protein for vegetarians when combined with dal. So as a Vegetarian, include bajra in your diet. Ragi flour is high in protein and great source for vegetarians. In addition its gluten-free, fibre which in turn is good for diabetics and a heart. Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Besan has more good fat than whole wheat flour and also higher protein content. All these combined flours together make a very nutritious and healthy multigrain roti. Multigrain roti is a quick roti recipe and you can make it for any meal of the day, be it for healthy breakfast roti, lunch roti or dinner roti. It is also an healthy option for diabetics and is low in calorie. Have the healthy Multigrain roti with low fat curds!! Enjoy multigrain roti |mix 5 flour roti | healthy multigrain chapati | with detailed step by step photos and video given below. | [To make multigrain roti, combine all the ingredients in a deep bowl and knead into a soft dough using approx. 5 tbsp of water., Divide the dough into 6 equal portions and keep aside., Take 1 plastic sheet and lightly grease it with oil., Flatten 1 portion of the dough on it and cover with another plastic sheet., Lightly press on the plastic sheet evenly to make a 100 mm. (4”) diameter round., Lift the multigrain roti with the plastic sheets, peel off the top plastic sheet and invert the roti on a hot non-stick tava (griddle). Finally peel off the other plastic sheet as well., Cook, using a little oil, till it is golden brown in colour from both sides., Repeat with the remaining portions to make 5 more multigrain rotis., Serve the multigrain roti immediately with fresh curds.] | [Energy, 104 cal, Protein, 2.7 g, Carbohydrates, 16.2 g, Fiber, 2.8 g, Fat, 3.3 g, Cholesterol, 0 mg, Sodium, 6.2 mg] | multigrain-roti-healthy-multigrain-chapati-38746r |
| rcp43095 | Multigrain Sprouts Toast | Snacks | NA | [sprouted moong (whole green gram), chopped green chillies, garlic (lehsun) cloves, chopped ginger (adrak), quick cooking rolled oats, besan (bengal gram flour), multigrain bread, chopped onions, chopped coriander (dhania), sunflower seeds (surajmukhi ke beej), oil] | 10 mins | 20 mins | [American Breakfast, Quick breakfast, Breakfast Sandwiches, Quick Evening Snacks, Indian Snacks for Entertaining, Evening Tea Snacks, Bread Snack] | 4Makes 4 toasts | Indian | multigrain sprouts toast recipe | healthy multigrain moong toast | sprouted moong toast | with 23 amazing images. sprouted moong toast makes for a wholesome and satisfying breakfast or snack option. Learn how to make multigrain sprouts toast recipe | healthy multigrain moong toast | sprouted moong toast | This multigrain sprouts toast recipe creates a flavorful and healthy toast packed with proteinn and fibre from the sprouted moong dal and the goodness of whole grains. This healthy multigrain moong toast is not only delicious but also rich in nutrients, providing a good balance of carbohydrates, proteins, and fiber. This sprouted moong toast recipe not only provides a good dose of protein from the moong dal sprouts but also the sunflower seeds, with their mild nutty flavor and slightly crunchy texture, complements these primary ingredients. pro tips to make multigrain sprouts toast : 1. You can also use mixed sprouts to make this recipe. 2. Instead of multigrain bread you can also use brown bread to make this recipe. 3. You can also use other seeds like pumpkin seeds or flax seeds to sprinkle on the toast. Enjoy multigrain sprouts toast recipe | healthy multigrain moong toast | sprouted moong toast | with detailed step by step photos. | [To make multigrain sprouts toast recipe, remove the sprouts mixture into a bowl, add onions and coriander. Mix well and keep aside., Place a bread slice on a clean dry surface, apply the sprouts mixture evenly over the bread slice., Sprinkle ½ tsp sunflower seeds on each bread slice., Heat a tava (griddle) and grease it using ½ tsp oil. Place the toast sprouts mixture facing downwards., Cook on a medium flame for 2 to 3 minutes until light golden brown in colour., Flip the side and again cook for 2 minutes until the bread turns crisp., Cut into 2 equal portions and serve the multigrain sprouts toast immediately.] | [Energy, 186 cal, Protein, 7.5 g, Carbohydrates, 28.7 g, Fiber, 4.6 g, Fat, 4.7 g, Cholesterol, 0 mg, Sodium, 11.4 mg] | multigrain-sprouts-toast-43095r |
| rcp22605 | Mumawash Rice | NA | NA | [oil, sliced onions, long grained rice (basmati), masoor dal (split red lentil), ghee, chopped onions, Baharat, cinnamon (dalchini) stick, cloves (laung / lavang), whole peppercorns, cardamoms (elaichi), milk, rose water, salt] | | | [Lebanese Rice, International Favourites] | 4Makes 4 servings | Lebanese | A Lebanese khichadi flavoured with whole garam masalas. Rose water and milk add richness to the preparation. | [Heat the oil in a kadhai and deep-fry the onion slices on a medium flame till they are golden brown. Drain on absorbent paper and keep aside for the garnish., Clean, wash and soak the rice and masoor dal separately for 10 minutes. Drain and keep aside., Put 4 cups of water to boil., Heat the ghee in a broad pan, add the onions and garlic and sauté till the onions are translucent., Add the rice and masoor dal and sauté for 5 minutes., Add the hot water and simmer for 5 minutes., Add all the remaining ingredients, except the fried onions, cover with a lid and cook till the rice and dal are done., Remove the cinnamon and cloves and discard them., Separate each grain of rice lightly with a fork., Serve hot garnished with fried onions.] | [Not Given] | mumawash-rice-22605r |
| rcp42509 | Mumbai Roadside Sweet Potato Recipe | Snacks | NA | [boiled and peeled sweet potato (shakarkand) cubes, chilli powder, black salt (sanchal), cumin seeds (jeera) powder, lemon juice, salt] | 15 mins | 0 mins | [Evening Tea Snacks, Indian Party Starters, Snack Recipes for Kids, Monsoon Snacks, Evening Snacks] | 2Makes 2 servings | Indian | It’s really delightful to bite into hot, soft, pleasantly-sweet cubes of sweet potato spiced up with black salt and spice powders and laced with a squeeze of lime. Indeed, this tongue-tickling delight is a great hit with people of all age groups. It is quick and easy, and makes a really fuss-free, flavour-packed evening snack. It is a popular snack sold on the streets of Mumbai, and is enjoyed piping hot by pedestrians, kids and people returning from office in the evening. When making the Mumbai Roadside Sweet Potato Recipe at home too, make sure you serve it super hot to get the same feel and flavour. You can also try other popular street foods like Ram Ladoo or Vada Pav . | [Place 1 cup of the sweet potato cubes in a serving plate, top it with ¼ tsp chilli powder, ¼ tsp black salt, ¼ tsp cumin seeds powder, ½ tsp lemon juice and little salt evenly over it., Repeat step 1 to make 1 more serving., Serve immediately.] | [Energy, 183 cal, Protein, 1.9 g, Carbohydrates, 42.9 g, Fiber, 5.9 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 13.5 mg] | mumbai-roadside-sweet-potato-recipe-42509r |
| rcp33426 | Mumbai Street Style Masala Pav | Snacks | NA | [butter, oil, cumin seeds (jeera), red chilli garlic paste, chopped onions, chopped capsicum, chopped tomatoes, salt, chilli powder, coriander-cumin seeds (dhania-jeera) powder, pav bhaji masala, chopped coriander (dhania), lemon juice, butter, red chilli garlic paste, chopped coriander (dhania), ladi pav, lemon wedges] | 15 mins | 25 mins | [Mumbai Street Food, Evening Tea Snacks, Indian Party, High Tea Party, Indian Party Starters, Tava, Innovative Snacks] | 4Makes 4 plates | Indian | masala pav recipe | Mumbai street style masala pav | masala pav roadside snack | with 34 amazing images. masala pav recipe | Mumbai street style masala pav | masala pav roadside snack is a twist to famous pav bhaji which also features on fast food restaurant menu. Learn how to make Mumbai street style masala pav. To make masala pav, heat the butter and oil in a deep kadhai or a large tava and add the cumin seeds. When the seeds crackle, add the red chilli-garlic paste and sauté on a medium flame for 1 minute. Add the onions and sauté on a medium flame for 1 minute. Add the capsicum and tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the chilli powder, coriander-cumin seeds powder, pav bhaji masala, salt and ¾ cup hot water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally and mash it lightly using a potato masher. Add the coriander and lemon juice, mix well and cook on as medium flame for 1 minute, while stirring occasionally. Then to make Mumbai street style masala pav, push the masala on the sides of the tava. In the centre add 1 tbsp butter, 1 tsp red chilli-garlic paste, 1 tsp coriander and 1/4th of the masala and cook on a medium flame for 1 minute, while stirring occasionally. Slit 2 pavs vertically, open and place it on the masala and cook for 1 minute. Invert the pavs and place little more masala on top. Spread the masala evenly over the pav till it gets evenly coated from all the sides. Repeat steps 2 to 4 to make 3 more masala pav plates. Serve the masala pav immediately with lemon wedges. Quick and easy masala pav roadside snack, is made by stuffing spicy tomato-onion gravy inside butter-laden ladi pav. Sometimes, the masala pav is just roasted on the tava with butter, loads of coriander and pav bhaji masala. Ask for cheese along with it for a richer feel. The appealing colour of the Mumbai street style masala pav recipe, we will is the use of red chilli-garlic paste made using Kashmiri red chillies. Spicy food lovers can toss in some extra chilli powder for added spice flavour and enjoy it hot as a starter or evening snack. While serving don't forget to serve with lemon wedges. Freshly squeezed lemon juice adds the necessary tang to masala pav. You can also try other Mumbai street food snacks like Kanda Bhaji Pav and Samosa Pav and also check out our collection of Pav Bhaji Recipes. Tips for masala pav. 1. For the Mumbai street style masala pav recipe, we will first make the homemade red chilli-garlic paste. For that remove the stems of the Kashmiri red chillies and discard them. 2. You will get around half cup of chilli-garlic paste which can be stored and kept in the freezer and used further to make Pav Bhaji. 3. The authentic way of making masala pav is by using a large tawa but, we are making use of kadhai to avoid spillage. 4. Add the chilli powder. Spicy food lovers can toss in some more chilli powder. Enjoy masala pav recipe | Mumbai street style masala pav | masala pav roadside snack | with step by step photos. | [Heat the butter and oil in a deep kadhai or a large tava and add the cumin seeds., When the seeds crackle, add the red chilli-garlic paste and sauté on a medium flame for 1 minute., Add the onions and sauté on a medium flame for 1 minute., Add the capsicum and tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the chilli powder, coriander-cumin seeds powder, pav bhaji masala, salt and ¾ cup hot water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally and mash it lightly using a potato masher., Add the coriander and lemon juice, mix well and cook on as medium flame for 1 minute, while stirring occasionally., Push the masala on the sides of the tava., In the centre add 1 tbsp butter, 1 tsp red chilli-garlic paste, 1 tsp coriander and 1/4th of the masala and cook on a medium flame for 1 minute, while stirring occasionally., Slit 2 pavs vertically, open and place it on the masala and cook for 1 minute., Invert the pavs and place little more masala on top. Spread the masala evenly over the pav till it gets evenly coated from all the sides., Repeat steps 2 to 4 to make 3 more masala pav plates., Serve the masala pav immediately with lemon wedges.] | [Energy, 450 cal, Protein, 7.9 g, Carbohydrates, 50.3 g, Fiber, 2.4 g, Fat, 24.1 g, Cholesterol, 60 mg, Sodium, 212.1 mg] | mumbai-street-style-masala-pav-33426r |
| rcp39034 | Muscovado Sugar Syrup | NA | NA | [brown sugar, cinnamon (dalchini), orange juice, aniseeds (vilayati saunf)] | 5 mins | 10 mins | [Mexican Dips, Indian Dips / Sauces, Mexican Party, Pan] | 4Makes 4 servings | Indian | Muscovado sugar is a type of sugar with a strong flavour of molasses. In regions where it is not available, you can use brown sugar to make the enticing muscovado sugar syrup. A common aspect of mexican cuisine, this refreshingly tangy syrup made of brown sugar, orange juice and aromatic spices, can be used on cakes, puddings, fruits or even toast! | [Combine all the ingredients in a saucepan along with 1/2 cup of water and bring to a boil, while stirring occasionally., Simmer over medium flame for 5 minutes., Use as required.] | [Energy, 221 cal, Protein, 0.3 g, Carbohydrates, 54.5 g, Fiber, 0.5 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 2 mg] | muscovado-sugar-syrup-39034r |
| rcp3279 | Mushroom and Bell Pepper Pizza, Mushroom and Capsicum Pizza | Dinner | Veg | [sliced mushrooms (khumbh), sliced green capsicum, sliced red capsicum, sliced yellow capsicum, olive oil, salt, thin pizza base, pizza sauce, grated mozzarella cheese grated processed cheese, dried oregano, dry red chilli flakes (paprika)] | 15 mins | 2 mins | [Italian Pizzas, Comfort Foods, Baked Snacks, Evening Tea Snacks, different types of pizza, One Dish Vegetarian Meals, One Meal Dinner] | 2Makes 2 pizzas | Italian | mushroom and bell pepper pizza recipe | Indian mushroom capsicum pizza | mushroom and red pepper pizza | with 27 amazing images. mushroom and bell pepper pizza recipe | Indian mushroom capsicum pizza | mushroom and red pepper pizza | To make the topping of mushroom and bell pepper pizza, heat the olive oil in a broad non-stick pan, add the mushrooms, all the capsicum and salt and sauté on a medium flame for 2 minutes. Keep aside. Place the pizza base on a clean, dry surface, put ¼ cup pizza sauce on each pizza base and spread it evenly. Arrange half the topping on each pizza base and spread it evenly. Sprinkle ¼ cup of cheese on each pizza base and spread it evenly. Bake in a pre-heated oven at 200°C (400°F) for 12 minutes or till the pizza turns crisp and the cheese melts. Serve immediately garnished with oregano and chilli flakes. You can rely on capsicum to steal the show! And when you use colourful capsicum in a dish, you do not need to worry about using other complex ingredients or seasonings, because capsicum itself is so flavourful and aromatic, it is sure to make the dish irresistibly delicious. Mushroom and red pepper pizza is a testimony to this fact. Just mushrooms, capsicum and pizza sauce, with a little help from cheese, give you Indian mushroom capsicum pizza that delights your palate, and makes you wish for more. Bake it and serve this sumptuous pizza immediately garnished with some oregano and chilli flakes. Dot it with some Tabasco sauce for an added flavour. Tips for mushroom and bell pepper pizza. 1. The sliced capsicum should not be too thick nor too thin. 2. If you do not like mushroom, you can replace them with sweet corn or baby corn. 3. Always remember to bake the pizza in the middle rack of the oven so they bake evenly. Enjoy mushroom and bell pepper pizza recipe | Indian mushroom capsicum pizza | mushroom and red pepper pizza | with step by step photos. | [Heat the olive oil in a broad non-stick pan, add the mushrooms, all the capsicums and salt and sauté on a medium flame for 2 minutes. Keep aside., To make mushroom and bell pepper pizza, place the pizza base on a clean, dry surface, put ¼ cup pizza sauce on each pizza base and spread it evenly., Arrange half the topping on each pizza base and spread it evenly., Sprinkle ½ cup of cheese evenly on each pizza base., Bake in a pre-heated oven at 200°c (400°f) for 12 minutes or till the pizza turns crisp and the cheese melts., Serve the mushroom and bell pepper pizza immediately garnished with oregano and chilli flakes.] | [Not Given] | mushroom-and-bell-pepper-pizza-mushroom-and-capsicum-pizza-3279r |
| rcp41439 | Mushroom and Capsicum Tikka | NA | Veg | [mushroom, coloured capsicum cubes, onion cubes, mustard (rai / sarson) oil, ginger-garlic (adrak-lehsun) paste, salt, hung curd (dahi), turmeric powder (haldi), coriander (dhania) powder, freshly ground black pepper (kalimirch), garam masala, chaat masala, dried fenugreek leaves (kasuri methi), carom seeds (ajwain), caraway seeds (shahjeera), salt, oil, green chutney] | 15 mins | 20 mins | [Vegetarain Kebabs, Kebab Party, Western Party, Cocktail Party] | 5Makes 5 servings | NA | Here is an off-beat but awesome tikka made with mushrooms and coloured capsicum, with a dash of onion for crunch and myriad spices for taste. The Mushroom and Capsicum Tikka relies on a large range of spices and spice powders, but you are sure to find all of them in your kitchen shelves, so you do not have to worry. Carom and caraway seeds work wonders in spiking up the aroma and taste of this tikka, and so do other ingredients like dried fenugreek leaves and chaat masala. This is a really flavour-packed and exciting treat for mushroom lovers, and is sure to make tea-time very special. You can also serve it as a starter at parties . Green chutney goes well with this tikka. | [Combine the mustard oil, ginger- garlic paste and salt in a deep bowl and mix well., Add the mushrooms, onions, capsicum, mix well and keep aside for 15 minutes., Combine the hung curd, turmeric powder, coriander powder, black pepper powder, garam masala, chaat masala, dried fenugreek leaves, carom seeds, caraway seeds and salt in another deep bowl, mix well. Keep, Add the marinated vegetables and mix well. Cover with a lid and keep aside for approx. 15 to 20 minutes., Take a wooden skewer arrange an onion cube, red capsicum cube, mushroom, yellow capsicum cube, 1 more mushroom, green capsicum cube and 1 more onion cube., Repeat step 5 to make 4 more skewers., Heat a non-stick tava (griddle) grease it with oil, cook a few skewers at a time till they turn light brown in colour from all the sides., Serve immediately with green chutney.] | [Energy, 64 cal, Protein, 1.8 g, Carbohydrates, 3.5 g, Fiber, 0.7 g, Fat, 4.5 g, Cholesterol, 0 mg, Vitamin A, 110.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.2 mg, Vitamin B3, 1.4 mg, Vitamin C, 18.2 mg, Folic Acid, 8.3 mcg, Calcium, 46.7 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 5.3 mg, Potassium, 145.2 mg, Zinc, 0.3 mg] | mushroom-and-capsicum-tikka-41439r |
| rcp4830 | Mushroom and Coriander Subzi | Dinner | Veg | [mushrooms (khumbh), chopped coriander (dhania), low-fat milk, low-fat curds (dahi), besan (bengal gram flour), oil, cumin seeds (jeera), dried fenugreek leaves (kasuri methi), garam masala, salt, sliced onions, chopped cauliflower, chopped green chillies, chopped ginger (adrak), cinnamon (dalchini), clove (laung / lavang), low-fat milk] | 15 mins | 22 mins | [Dinner, Sabzis with Gravies, Saute, Diabetic recipes, Low Carb Diet, Diabetic Sabzis, Calcium Rich Sabzi, Vegetables] | 4Makes 4 servings | NA | Dhania is a great match for mushrooms! It really perks up the flavour and complements its colour too, making the dish visually and gastronomically appealing. The excitement is multiplied, thanks to a spicy paste of onions and cauliflower, which works well along with fenugreek leaves and garam masala to make this Mushroom and Coriander Subzi a top-ranking main course. Low-fat milk, curds and coriander make this recipe a good source of calcium, while the low-cal benefits of mushrooms make it suitable for weight-watchers too. In short, this dish is not only easy to make and fun to eat, but also healthy for your bones! | [Combine all the ingredients in a broad non-stick pan, mix well and cover with a lid and cook on a medium flame for 8 to 10 minutes, while stirring occasionally., Allow the mixture to cool completely. Once cooled, blend in a mixer to a smooth paste. Keep aside., Combine the milk, curds and besan in a deep bowl mix well and keep aside., Heat the oil in a broad non-stick pan, add the cumin seeds, kasuri methi and sauté on a medium flame for a few seconds., Add the prepared paste and sauté on a medium flame for 2 to 3 minutes., Add the curds mixture, garam masala and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the mushrooms and coriander, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally., Serve hot.] | [Energy, 86 cal, Protein, 4.6 g, Carbohydrates, 8.8 g, Fiber, 1.1 g, Fat, 3.2 g, Cholesterol, 4 mg, Sodium, 45.2 mg] | mushroom-and-coriander-subzi-4830r |
| rcp39688 | Mushroom and Green Capsicum Subzi | NA | NA | [mushroom (khumbh), capsicum cubes, oil, salt, whole dry kashmiri red chillies, garlic (lehsun) cloves, chopped onions] | 15 mins | 10 mins | [Semi-Dry Sabzis, International Curries, Non-stick Pan, Quick Sabzis, Low Carb Diet, PCOS, Arthritis Diet] | 4Makes 4 servings | NA | There are times when you whimsically combine some odd ingredients, and it turns out so great you want to keep repeating the combination. Mushroom and green capsicum, is one such example! They get along very well together in this Mushroom and Green Capsicum Subzi, which wins in taste and nutrition. Mushrooms are rich in protein and folic acid, and the vitamin C in green capsicum ensures maximum absorption of these nutrients. | [Heat the oil in a broad non-stick pan, add the prepared paste and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the capsicum cubes, mushrooms and salt and mix well. Cover with a lid and cook on a medium flame for 6 to 8 minutes, while stirring occasionally., Serve immediately.] | [Energy, 59 cal, Protein, 2.3 g, Carbohydrates, 7 g, Fiber, 1.9 g, Fat, 3 g, Cholesterol, 0 mg, Sodium, 4.9 mg] | mushroom-and-green-capsicum-subzi-39688r |
| rcp647 | Mushroom and Onion Soup | NA | NA | [oil, chopped garlic (lehsun), chopped onions, chopped mushrooms (khumbh), whole wheat flour (gehun ka atta), stock cubes, salt] | 10 mins | 15 mins | [Thick / Creamy Indian Soups, Foods Rich in Vitamin B2 Riboflavin, Vitamin B3, Niacin Rich, Diabetic Soups, Diabetes and Healthy Heart, Low Cholesterol Indian Soups, Low Calorie Soups] | 4Makes 4 servings | Indian | mushroom onion soup recipe | Indian style onion mushroom soup | healthy kumbh soup | with 27 amazing images. mushroom onion soup is vegan, gluten free soup without any thickening added in it, making it healthier. Learn how to make mushroom onion soup recipe | Indian style onion mushroom soup | healthy kumbh soup | mushroom onion soup is a hearty and flavorful soup made with garlic, onions, mushrooms, and broth. It is typically served with a topping of croutons or along with garlic bread, and is often considered a comfort food. This Indian style onion mushroom soup uses very few ingredients and gets ready in a jiffy, making it the perfect choice to enjoy for dinners, during winters or monsoons. pro tips to make mushroom onion soup: 1. Adding vegetable stock to the soup gives a richer taste and flavour. 2. Instead of whole wheat flour you can add oats flour slurry to thicken the soup. 3. Click the link to learn how to make basic vegetable stock at home. Enjoy mushroom onion soup recipe | Indian style onion mushroom soup | healthy kumbh soup | with detailed step by step photos. | [To make mushroom onion soup, combine 2 stock cubes along with 3 cups of hot water, mix well and keep aside., Heat 1 tsp oil in a broad pan, add garlic and sauté for few seconds., Add onions and sauté on medium flame for 2 minutes., Add mushrooms and cook on medium flame for 3 to 4 minutes, while stirring occasionally., Remove a little mixture in a bowl and cool completely. Blend it to a smooth puree using ¼ cup of water., Heat 1 tsp oil in a deep kadhai, add wheat flour and sauté for few seconds., Add the prepared puree, remaining sautéed mixture, veg stock, salt and pepper to taste., Mix well and cook on medium flame for 5 minutes, while stirring occasionally., Serve mushroom onion soup hot.] | [Energy, 62 cal, Protein, 1.9 g, Carbohydrates, 8.2 g, Fiber, 1.3 g, Fat, 2.8 g, Cholesterol, 0 mg, Sodium, 4.1 mg] | mushroom-and-onion-soup-647r |
| rcp4877 | Mushroom and Peas in Barbeque Sauce | NA | NA | [mushrooms (khumb), boiled green peas, barbeque sauce, melted butter, cornflour, salt] | 15 mins | 30 mins | [Barbeque, Sizzler Party, Barbeque Party Indian Recipes, Barbeque] | 4Makes 4 servings | Indian | Mushrooms and peas in a delectable barbeque | [Grease the mushrooms with some melted butter, thread them onto a skewer and grill over a charcoal or electric barbeque for 10 to 12 minutes or until the mushrooms are cooked., Mix together the mushrooms, peas and all the ingredients and leave aside for 15 minutes., Wrap in a foil wrapper and grill them over a charcoal or electric barbeque for 10 to 15 minutes., Carefully unwrap the foil wrapper allowing the steam to escape. Serve hot.] | [Not Given] | mushroom-and-peas-in-barbeque-sauce-4877r |
| rcp730 | Mushroom and Spinach Nests | Snacks | NA | [fresh mushrooms (khumbh), butter, chopped spinach (palak), onion, chopped, green chillies, chopped, soda bi carb, crumbled low-fat paneer, butter, salt] | 10 min. | 15 min. | [Quick Evening Snacks, Indian Snacks for Entertaining, Saute, Quick Snacks / Quick Starters] | 4Serves 4. | Indian | Mushroom caps filled with spinach stuffing make novel cocktail snacks. | [For the mushrooms, wash and remove the stems from the mushrooms., For the stuffing, heat the butter and fry the onion. Add the spinach, green chillies, soda bi-carb and salt. Cook for 3 to 4 minutes., Add the cottage cheese and mix well. Drain the mixture. Stuff the mushrooms with the mixture., To proceed, heat the butter and add the stuffed mushrooms. Cover and cook for 5 minutes. Alternatively, bake them in hot oven at 200 degree C (400 degree F) for 10 minutes. Serve hot.] | [Protein, 3.5 g, Cho, 5.8 g, Fat, 6.3 g] | mushroom-and-spinach-nests-730r |
| rcp1426 | Mushroom and Tomato Snack | Snacks | NA | [sliced fresh mushrooms (khumbh), sliced tomatoes, oil, sliced onions, dry red chilli flakes (paprika), dried oregano, salt, toasted whole wheat bread slices] | 10 mins | 6 mins | [Indian Snacks for Entertaining, Sandwich Recipes, Evening Tea Snacks, Saute, High Tea Party, Non-stick Pan, Quick Snacks / Quick Starters] | 8Makes 8 pieces | Indian | Mushroom and Tomato Snack, a treat for all mushroom lovers! Slices of whole wheat bread topped with a succulent mushroom stir-fry with onions and tomatoes, and spiced up with red chilli flakes. . . What more can one ask for! Oregano imparts an Italian touch to this snack, which has been sautéed in a non-stick pan to cut down on the oil used for cooking. | [Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the tomatoes and cook on a medium flame for 2 minutes, while stirring occasionally., Add the mushrooms, chilli flakes, oregano and salt, mix well and cook on a medium flame for another 2 minutes, while stirring occasionally., Divide the mixture into 8 equal portions and keep aside., Cut each toasted bread slice diagonally into two and spread a portion of the prepared mixture on each piece., Serve immediately.] | [Energy, 42 cal, Protein, 1.3 g, Carbohydrates, 6.1 g, Fiber, 0.5 g, Fat, 1.5 g, Cholesterol, 0 mg, Sodium, 1.7 mg] | mushroom-and-tomato-snack-1426r |
| rcp33658 | Mushroom and Tri Capsicum Pizza ( Healthy Diabetic Recipe ) | Snacks | NA | [olive oil, mushrooms (khumbh), green capsicum , thinly sliced, red capsicum , thinly sliced, yellow capsicum , thinly sliced, salt, pizza sauce, chilli sauce, grated mozzarella cheese, salt] | 15 mins | 10 mins | [Italian Pizzas, Indian Snacks for Entertaining, different types of pizza, Baked, Oven, Diabetic Starters & Snacks, Diabetic International Recipes] | 4Makes 4 servings | Indian | Replete with the three hues of capsicum, this pizza is as much a visual treat as it is a culinary one! Readymade pizza bases are made using refined flour (maida), which is very unhealthy, but here is a delectable, healthy option made with wholemeal pizza bases, that not even the diet-conscious can deny. Compared to the pizza made from maida, this nutritious nibble gives only 104 calories per pizza, making it an undoubtedly healthy option. | [Heat ½ tsp of olive oil in a deep non-stick pan, add the mushrooms and salt and sauté on a medium flame till they are soft. Remove and keep aside., In the same pan, add remaining ½ tsp of olive oil, add the all three coloured capsicum and salt, mix gently and sauté on a medium flame for 4 to 5 minutes, while stirring continuously. Keep aside., Place a pizza base on a greased baking tray, apply ¼ cup of pizza sauce and ½ tbsp of chilli sauce evenly., Arrange half of the sautéed mushrooms and capsicum, on each quarter of the pizza base, Sprinkle ¼ cup of cheese evenly over the vegetables., Bake in a pre-heated oven at 200°c (400°f) for 15 to 20 minutes or till the base is evenly browned., Repeat with the remaining ingredients to make one more pizza., Cut each pizza into 8 equal pieces and serve hot., To make it look more attractive you can arrange the vegetables as shown in the picture; to do so sauté each separately., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Not Given] | mushroom-and-tri-capsicum-pizza--healthy-diabetic-recipe--33658r |
| rcp22330 | Mushroom Brown Rice | NA | NA | [brown rice, chopped lemon grass (hare chai ki patti), sliced spring onions, sliced capsicum, chopped green chillies, dry red chilli flakes (paprika), olive oil, salt, mushrooms (khumbh), sliced spring onions whites, chopped garlic (lehsun), sliced yellow capsicum, sliced green capsicum, sliced red capsicum, lemon juice, cornflour water, chopped coriander (dhania), oil, salt, whole dry kashmiri red chillies, galangal (thai ginger), sugar, water, chopped spring onions] | 25 mins | 10 mins | [International Favourites, Non-stick Pan, Selenium, Home Remedies Protein Rich, Lower Blood Pressure International, Pregnancy Hypothyroidism Diet, High Blood Pressure Hypothyroidism Diet] | 4Makes 4 servings | NA | Lemon grass imparts a subtly sweet flavour to this thai-inspired potassium rich mushroom rice. | [Wash and soak the brown rice for 2 to 3 hours. Drain and keep aside., Boil 4 cups of water in a large vessel, add the rice and lemon grass and cook over a medium flame till the rice is done. Drain and discard the water and lemon grass and keep aside., Heat the oil in a non-stick pan, add the spring onions and sauté till they turn translucent., Add the capsicum, green chillies and red chilli flakes and sauté for a while., Add the cooked brown rice and salt and mix gently. Remove from the flame and keep aside., Heat the oil in a pan, add the spring onion whites and sauté till they turn translucent., Add the garlic and capsicum and fry for a minute., Add the ground paste, lemon juice and sauté for another minute., Mix well and finally add the mushrooms., Cook till they are soft and all the water has dried., Add the cornflour mixture and coriander and toss gently. Keep aside., Just before serving heat the sautéed mushrooms in a large kadhai, add the rice to it and toss gently., Serve hot garnished with spring onion greens.] | [Not Given] | mushroom-brown-rice-22330r |
| rcp804 | Mushroom Calzone | Snacks | NA | [plain flour (maida), instant dry yeast, sugar, salt, oil, chopped mushrooms (khumbh), butter, chopped green chillies, chopped garlic (lehsun), chopped onions, plain flour (maida), milk, dried oregano, salt, grated processed cheese, pizza sauce, milk, melted butter] | 20 mins | 8 mins | [Italian Pizzas, Indian Snacks for Entertaining, Evening Tea Snacks, different types of pizza, Baked, Italian Party, Oven] | 10Makes 10 servings | Indian | A calzone is a traditional Italian oven-baked snack, which is often described as a folded pizza. Basically, a plain flour dough pocket holds delicious toppings, in some way comparable to our desi favourite, the samosa! In this yummy and satiating calzone, the filling is a creamy, cheesy mixture of mushrooms and onions perked up with herbs and other seasonings. The creamy mouth-feel of the stuffing really captivates your heart when you bite into the Mushroom Calzone! You can also try other mushroom-based snacks like the Mushroom Snack and the Mushroom Pizza . | [Combine 2 tbsp of lukewarm water, sugar and dry yeast in a bowl and mix well. Cover with a lid and keep aside for 10 minutes., Combine the plain flour, yeast-water mixture and salt in a deep bowl and knead into a soft dough using enough warm water., Cover the dough with a wet muslin cloth and keep aside for 1 hour., Heat the butter in a broad non-stick pan, add the green chilli, garlic and onions and sauté on a medium flame for 1 minute., Add the mushroom and sauté on a medium flame for 3 minutes., Add the plain flour, milk, oregano and salt and pepper powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Add the cheese, mix well and cook on a medium flame for few seconds, while stirring continuously. Keep aside., Divide the stuffing into 10 equal portions. Keep aside., Press the dough lightly to remove the air and knead the dough using oil till smooth., Divide the dough into 10 equal portions., Roll a portion of the dough into 100 mm. (4”) diameter circle using a little plain flour for rolling., Put 2 tsp of pizza sauce on one side of the circle and place a portion of the prepared mushroom stuffing over it., Fold over the other halve to make a semi-circle and press the edges with help of a fork., Place the stuffed calzone on a greased baking tray., Repeat steps 4 to 7 to make 9 more calzone., Brush the calzones with milk., Bake it in a pre-heated oven at 200°c (400°f) for 25 minutes. Brush the calzone with melted butter., Serve immediately.] | [Energy, 102 cal, Protein, 3.6 g, Carbohydrates, 13 g, Fiber, 0.3 g, Fat, 3.7 g, Cholesterol, 0 mg, Vitamin A, 66.8 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1 mg, Vitamin C, 1 mg, Folic Acid, 4.2 mcg, Calcium, 68.7 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 9.9 mg, Potassium, 91.6 mg, Zinc, 0.2 mg] | mushroom-calzone-804r |
| rcp1054 | Mushroom Canapes | Snacks | NA | [toasted brown bread slices, chopped mushrooms (khumbh), butter, chopped onions, chopped green chillies, plain flour (maida), salt, milk, dried oregano, chopped parsley] | 10 mins | 5 mins | [Quick Evening Snacks, Indian Snacks for Entertaining, Evening Tea Snacks, Indian Birthday Party, Western Party, Cocktail Party, Non-stick Pan] | 8Makes 8 canapes | Indian | A scrumptious mixture of onions, green chillies and mushrooms sautéed in butter, in a white sauce like base, perked up with herbs, is at the heart of this amazing starter. This succulent topping is loaded onto toasted bread just before serving, so that the bread remains crisp. Indeed, these dainty Mushroom Canapes are a pleasure to behold and a delight to bite into! A good starter recipe for a Cocktail Party . | [Heat the butter in a broad non-stick pan add the onions and green chillies and sauté on a medium flame for 1 minute, while stirring occasionally., Add the mushrooms, plain flour and salt and sauté on a medium flame for 1 to 2 minutes., Add the milk , mix well and cook on a medium flame for 2 minutes., Add oregano and parsley, mix well and keep aside., Cut each toasted bread slice into 4 squares, top each square with 1½ tsp of the prepared mushroom filling., Serve immediately.] | [Energy, 18 cal, Protein, 0.5 g, Carbohydrates, 1.4 g, Fiber, 0.1 g, Fat, 1 g, Cholesterol, 0 mg, Vitamin A, 42.3 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 1.5 mg, Folic Acid, 3.2 mcg, Calcium, 16.5 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 8.1 mg, Potassium, 33.5 mg, Zinc, 0.1 mg] | mushroom-canapes-1054r |
| rcp30953 | Mushroom Chana Dal Sabzi | NA | Veg | [chopped mushrooms (khumbh), chana dal (split bengal gram), oil, bay leaf (tejpatta), black peppercorns (kalimirch), star anise (chakri phool), cinnamon (dalchini), cloves (laung / lavang), black cardamom (badi elaichi), cumin seeds (jeera), asafoetida (hing), chopped onions, chopped tomatoes, turmeric powder (haldi), malvani masala, garam masala, coriander-cumin seeds (dhania-jeera) powder, ginger-garlic (adrak-lehsun) paste, dry coconut (kopra), salt, chopped coriander (dhania)] | 15 mins | 30 mins | [Maharashtrian Bhaji, Semi-Dry Sabzis, Traditional Indian Sabzis, Easy Vegetarian Curry, Mother's Day, Indian Party, Pan] | 5Makes 5 servings (4serving ) | Maharashtrian | mushroom chana dal sabzi recipe | Maharashtrian style chana dal | mushroom bhaji | mushroom chana dal curry | Cooking on the tava is an age-old custom in the history of Indian food. The tava is used not only for making rotis and parathas but also for preparing delicious dry subzis. Tava mushroom is one of my favorite recipes that uses basic Mughlai masalas such as coriander powder, cumin seeds powder and kasuri methi. Serve this versatile dish as a subzi with hot parathas or as a snack with some toast! | [To make mushroom chana dal sabzi recipe, heat oil in a deep pan, add bayleaf, peppercorns, star anise, cinnamon, cloves, cardamom, cumin seeds, hing and onions., Saute on a medium flame for 2 to 3 minutes. Add tomatoes and a little salt, saute for 3 to 4 minutes., Add turmeric powder, malvani masala, garam masala, coriander cumin seeds powder, ginger garlic paste and coarsely crushed dry coconut. Mix well., Add the mushrooms and salt. Cook them on a medium flame for 3 to 4 minutes, while stirring occasionally., Add chana dal, 1½ cups hot water and mix well. Cover and cook on a medium flame for 15 to 20 minutes, while stirring occasionally., Serve mushroom chana dal sabzi hot garnished with coriander.] | [Energy, 405 cal, Protein, 12.9 g, Carbohydrates, 39.2 g, Fiber, 9.9 g, Fat, 22.1 g, Cholesterol, 0 mg, Sodium, 45.4 mg] | mushroom-chana-dal-sabzi-30953r |
| rcp41651 | Mushroom Cheese and Spring Onions Panini | Snacks | Veg | [sliced mushrooms (khumbh), butter, chopped green chillies, chopped onions, chopped capsicum, plain flour (maida), milk, salt, hot dog rolls, cheese spread, chopped spring onion greens, butter] | 20 mins | 30 mins | [Italian Starters, Italian Breads, Evening Tea Snacks, Veg Grilled Sandwiches, Thanksgiving, High Tea Party, Grill] | 4Makes 4 paninis | Italian | If you think Panini is just another grilled sandwich, try it once and you will realize the difference. A Panini is a special type of Italian grilled sandwich, which is never made with regular sliced bread. Although traditionally breads like baguette, ciabatta or michetta are used, you can make do with hot dog rolls if you are in no mood to go hunting for these exotic breads. The bread is brushed with butter, layered with cheese and packed with different combinations of cheeses, veggies and other ingredients before being grilled. The Mushroom, Cheese and Spring Onions Panini is a winning version, which combines the unique texture of mushroom and the crunch of spring onions with the gooeyness of molten cheese. This recipe is sure to be loved by all, provided you serve it immediately after grilling. Try other Panini recipes like the Roasted Bell Pepper and Feta Cheese Panini or Eggplant and Mozzarella Panini . | [Heat the butter in a broad non-stick pan, add the green chillies and sauté on a medium flame for a few seconds., Add the onions and capsicum and sauté on a medium flame for 2 minutes., Add the plain flour and sauté on a medium flame for 30 seconds., Add the mushroom and sauté on a medium flame for 2 minutes., Add the milk and salt, mix well and cook on a medium flame for 1 minute, while stirring continuously. Keep aside., Divide the mushroom filling into 4 equal portions. Keep aside., Slit each hot dog roll horizontally using a sharp knife. Apply ½ tbsp of cheese spread on each side., Take one bread roll and on the lower halve of the bread roll put a portion of the mushroom filling and spread it evenly., Sprinkle 1 tsp of spring onion greens evenly over it., Close the bread roll and apply ½ tsp of butter on top of the bread and grill in a greased pre-heated sandwich griller for 5 minutes till they turn crispy and brown from both the sides., Repeat steps 3 to 5 to make 3 more paninis., Cut each sandwich diagonally into 2 equal pieces., Serve immediately.] | [Energy, 341 cal, Protein, 8.9 g, Carbohydrates, 40.5 g, Fiber, 0.7 g, Fat, 15.5 g, Cholesterol, 29 mg, Sodium, 242.4 mg] | mushroom-cheese-and-spring-onions-panini-41651r |
| rcp1741 | Mushroom Curry ( Cooking Under 10 Minutes) | NA | Veg | [mushroom (khumbh) cubes, oil, cumin seeds (jeera), whole dry kashmiri red chillies, ginger-garlic (adrak-lehsun) paste, onion paste, dried fenugreek leaves (kasuri methi), tomato puree, garam masala, chilli powder, curds (dahi), salt, sugar, chopped coriander (dhania)] | 10 mins | 10 mins | [Quick Sabzis, Sabzis with Gravies, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Quick Veg Indian Curry, Saute, Kadai Veg] | 2Makes 2 servings | South Indian | Cubed mushrooms cooked in masaledar Indian style with onions, ginger, chillies, tomato puree and spice powders including the peppy garam masala! Half a cup of curd gives a creamy texture to the gravy while dry fenugreek leaves imparts a rich flavour, making the Mushroom Curry a real tongue-tickler. Everything about this recipe is perfect including the simple garnish of coriander, which lends a quick burst of flavour and aroma to the curry just before serving. | [Heat the oil in a deep non-stick pan and add cumin seeds and kashmiri chillies and sauté on a medium flame for a few seconds., When the cumin seeds crackle, add the ginger-garlic paste and sauté on a medium flame for a few seconds., Add the onion paste and dried fenugreek leaves and sauté on a medium flame for 1 to 2 minutes., Add the tomato purée, mix well and cook on a medium flame for 1 minute., Add the garam masala and chilli powder, mix well and cook on a medium flame for 1 minute., Add the curds, salt, ½ cup of water, mushrooms and sugar, mix well and cook on a medium flame for 4 to 5 minutes or till the mushrooms are soft, while stirring occasionally., Serve hot garnished with coriander.] | [Energy, 187 cal, Protein, 4.2 g, Carbohydrates, 15.6 g, Fiber, 1.6 g, Fat, 11.1 g, Cholesterol, 0 mg, Vitamin A, 263.3 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.3 mg, Vitamin B3, 2.3 mg, Vitamin C, 18.3 mg, Folic Acid, 26.4 mcg, Calcium, 154.1 mg, Iron, 1.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 18.2 mg, Potassium, 347.2 mg, Zinc, 0.6 mg] | mushroom-curry---cooking-under-10-minutes-1741r |
| rcp2805 | Mushroom Kathi Roll | Snacks | Veg | [plain flour (maida), cornflour, soda bi-carb, butter, salt, mushrooms (khumbh), finely chopped, garlic cloves, finely chopped, grated ginger (adrak), onion, finely chopped, tomatoes, finely chopped, coriander-cumin seeds (dhania-jeera) powder, pav bhaji masala, dried fenugreek leaves (kasuri methi), tomato puree, fresh cream, sugar, chopped coriander (dhania), oil, salt, ghee] | 20 mins. | 15 mins. | [Chaat, Indian Rolls, Veg Roll, Indian Tawa, Tava, Quick Snacks / Quick Starters, Kids Wraps and Rolls] | 4Makes 4 rolls. | Indian | Satisfying hungry children is a task in itself. Every day food has to look interesting and of course different to please their appetites! This recipe is of a delicious chapati roll filled with a spicy mushroom mixture. The addition of soda bi-crab to the chapati dough makes these chapattis soft while the corn flour makes them crispy. A treat for children and adults alike! If you are using left-over chapatis to rustle up a tasty snack, just warm them up a little! | [Sieve the flour, cornflour, soda bi-carb and salt., Rub in the butter and make a soft dough using as much water as required., Knead very well, cover with a wet muslin cloth and keep aside for 1/2 hour., Knead once again and divide into 4 portions., Roll each portion as thinly as possible. Cook lightly on a tava (griddle) on both sides using a little ghee and keep aside., Heat the oil in a pan, add the garlic, ginger and onion. Saute till the onion turns translucent. Add the tomatoes and cook till the oil separates., Add the coriander-cumin seed powder, pav bhaji masala and kasuri methi., Mix well, add the tomato puree and cook for a few more minutes., Add the mushrooms and salt and stir well till the mushroom are cooked., Add the cream, suger and coriander and mix well. Keep aside., Divide the filling into 4 portions., Spread a portion of the filling evenly on each roti and roll it like a Swiss roll., Cut into 50 mm. (2") pieces and serve hot.] | [Energy, 200 cal, Protein, 4.9 g, Carbohydrates, 27.9 g, Fiber, 1.9 g, Fat, 7.9 g, Cholesterol, 3.8 mg, Sodium, 27.9 mg] | mushroom-kathi-roll-2805r |
| rcp22689 | Mushroom Malaka Stir-Fry | NA | NA | [whole dry red chillies, broken into pieces, oil, thinly sliced spring onions whites, finely chopped garlic (lehsun), red and yellow coloured capsicum cubes, quatered mushrooms (khumb), salt, basil leaves, lemon juice, fresh cream, chopped spring onion greens] | | | [Indian Stir Fry, Stir-fry] | 4Makes 4 servings | Indian | Interesting colours, textures and flavours make this spicy dish quite enjoyable. | [Roast the red chillies on a pan, add 2 tablespoons water and blend to a smooth paste in a mixer. Keep aside., Heat the oil in a wok on a high flame; add the spring onion whites, garlic and red and yellow capsicum and stir-fry for a couple of minutes., Add the prepared red chilli paste, mushrooms and salt and stir-fry till the mushrooms are almost done., Add the basil leaves, lemon juice, cream and spring onion greens and stir-fry for a couple of minutes., Serve immediately.] | [Not Given] | mushroom-malaka-stir-fry-22689r |
| rcp6400 | Mushroom Mutter Masala | NA | Veg | [blanched mushrooms cubes (khumbh), boiled green peas, low-fat milk, besan (bengal gram flour), oil, cumin seeds (jeera), dried fenugreek leaves (kasuri methi), garam masala, salt, chopped coriander (dhania), chopped onions, low-fat milk, chopped ginger (adrak), chopped green chillies, cinnamon (dalchini), cloves (laung / lavang)] | 20 mins | 16 mins | [Quick Sabzis, Low Cal Subzis, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Non Stick Kadai Veg, Quick Sabzis, High Fiber] | 6Makes 6 servings (6serving ) | South Indian | This unique recipe features mushroom and green peas in a delectable milk and onion based gravy thickened with besan, and enhanced with dried fenugreek leaves. Mushroom Mutter Masala is chock-full of nutrients, such as calcium and vitamin A from milk, protein and fibre from mushrooms and green peas. While we have used low-fat milk to save on a few calories, you can opt for regular milk too. Pair it with pulka and your healthy meal is ready on the table! | [Combine all the ingredients in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally., Allow it to cool completely and blend in a mixer till smooth. Keep aside., Combine the milk and besan in a deep bowl, mix well using a whisk and keep aside., Heat the oil in a deep non-stick pan and add the cumin seeds., When the seeds crackle, add the dried fenugreek leaves, milk-onion mixture and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the milk-besan mixture, garam masala and salt, mix well and cook on a medium flame for another 1 minute, while stirring continuously., Add the mushrooms, green peas and coriander, mix well and cook on a slow flame for 2 more minutes, while stirring occasionally., Serve hot.] | [Energy, 123 cal, Protein, 7.8 g, Carbohydrates, 18.8 g, Fiber, 5 g, Fat, 2.1 g, Cholesterol, 0 mg, Sodium, 50.4 mg] | mushroom-mutter-masala-6400r |
| rcp3263 | Mushroom Olive Crostini | Snacks | NA | [bread, butter, chopped mushrooms (khumbh), onions, green chilli, plain flour (maida), milk, grated processed cheese, french style mustard, black olives, butter, salt] | 10 mins | 15 mins | [Italian Starters, Italian Breads, Indian Snacks for Entertaining, Sandwich Recipes, Cocktail Party] | 12Makes 12 servings | Indian | Crostini literally means ‘little crusts’ in Italian . These dainty-looking appetizers consist of crisped bread with interesting toppings, in this case a creamy and cheesy mixture of mushrooms, olives and onions perked up with pepper and mustard paste. The Mushroom Olive Crostini is an all-rounder, with an irresistible appearance, peppy flavour and inviting aroma too. Just make sure the crostini is served as soon as it is prepared. This bite size appetizer is perfect for a Cocktail Party . | [Heat the butter in a pan, add the onion and green chilli and sauté till the onion is translucent., Add the mushrooms and plain flour and sauté for a further 2 minutes., Gradually add the milk, while stirring continuously so that no lumps form. Bring to a boil., Add the cheese, mustard, black olives, salt and pepper and mix well., Allow it to cool and keep aside., Cut the bread into 50 mm. (2") diameter circles, using a cookie cutter. You will get about 12 circles., Lightly butter each bread circle on one side., Arrange the buttered bread circles on a baking tray and bake in a pre-heated oven at 180°c (360°f) for 2 to 3 minutes., Spread the topping mixture generously on top of each bread circle. Bake in a pre-heated oven at 180°c (360°f) for 2 to 3 minutes., Serve hot.] | [Not Given] | mushroom-olive-crostini-3263r |
| rcp36056 | Mushroom On Toast | Snacks | NA | [bread, chopped mushrooms (khumbh), oil, chopped onions, chopped garlic (lehsun), chopped capsicum, garam masala, chilli powder, grated processed cheese, chopped coriander (dhania), salt] | 10 mins | 4 mins | [Breakfast Sandwiches, Indian Toast recipes, Toast Sandwich, Quick Snacks / Quick Starters] | 6Makes 6 toasts | Indian | Combining the moist, subtle flavour of mushrooms with the tang of garlic and capsicum…. Make a light meal out of it, a snack, or simply an appetizer. | [Heat the oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 1 minute., Add the capsicum, garam masala and chilli powder, mix well and cook on a medium flame for 1 minute., Add the mushrooms, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Remove from the flame, add the cheese, coriander and salt and mix well., Divide the topping into 6 equal portions and keep aside., Place the bread slices on a clean, dry surface, put a portion of the topping on each bread slice and spread it evenly., Cut the toast into triangles and serve immediately.] | [Energy, 115 cal, Protein, 3 g, Carbohydrates, 12.6 g, Fiber, 0.5 g, Fat, 6 g, Cholesterol, 3 mg, Sodium, 39.3 mg] | mushroom-on-toast-36056r |
| rcp35916 | Mushroom Open Toast | BreakFast | NA | [sliced mushrooms (khumbh), olive oil, tomato cubes, chili garlic sauce, salt, grated processed cheese, dried oregano, toasted whole wheat bread slices] | 15 mins | 8 mins | [Breakfast Sandwiches, Evening Tea Snacks, Indian Toast recipes, Toast Sandwich, Non-stick Pan, Toaster, Healthy Indian Breakfast] | 4Makes 4 open toasts | Indian | Tomatoes, cheese and herbs are a time-tested combination. In this Mushroom Open Toast, you will find that mushrooms fit beautifully into the picture too. Their unique texture makes them an apt addition to this open sandwich, which is further enhanced with tongue-tickling chilli garlic sauce. Enjoy this satiating recipe for Breakfast or as a mid-day snack with a glass of Coconut and Orange Drink . | [Heat the oil in a broad non-stick pan, add the mushrooms and tomatoes and sauté on a medium flame for 4 to 5 minutes., Add the chilli garlic sauce and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the cheese and oregano, mix well and cook on a medium flame for 1 minute., Divide the stuffing into 4 equal portions and keep aside., Place a toasted bread slice on a clean, dry surface, put 1 portion of the topping over it and spread it evenly., Repeat step 1 to make 3 more toasts., Serve immediately.] | [Energy, 102 cal, Protein, 4 g, Carbohydrates, 12.6 g, Fiber, 1 g, Fat, 4.3 g, Cholesterol, 5 mg, Sodium, 65.1 mg] | mushroom-open-toast-35916r |
| rcp5236 | Mushroom Oregano Open Toast Sandwich | BreakFast | NA | [brown bread slices, butter, chopped mushrooms (khumbh), dried oregano, butter, chopped onions, plain flour (maida), chopped green chillies, salt, chopped parsley, chopped tomatoes] | 15 mins | 15 mins | [Quick breakfast, Breakfast Sandwiches, Toast Sandwich, High Tea Party, Quick Snacks / Quick Starters, Quick Breakfast Indian, Healthy Indian Breakfast] | 4Makes 4 open sandwiches | Indian | What an experience! Mushrooms sautéed with onions, chillies and aromatic oregano are set atop buttered toast and garnished with tangy tomatoes and parsley, waiting to be bit into, waiting to brush your taste buds with a mélange of flavors, waiting to take you along on a memorable culinary experience that you will want to keep repeating again and again. The Mushroom Oregano Open Toast Sandwich tastes so out of this world, you will find it hard to believe that you can resist it. Other then sandwich you can enjoy mushrooms in Mushroom Schezuan Wrap , Mushroom Pizza , Mushroom and Coriander Subzi and Mushroom Brown Rice . | [Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes or till they turn translucent., Add the plain flour and green chillies and sauté on a medium flame for 30 more seconds., Add the mushrooms, dried oregano and salt and sauté on a high flame for 4 to 5 minutes or till the mushrooms turn soft., Divide the topping into 4 equal portions and keep aside., Trim the edges of all the bread slices and discard them., Just before serving, toast the bread slices in a pop-up toaster until crisp and golden brown in colour and apply a little butter evenly on all the toasted bread slices. Keep aside., Place a toasted buttered bread slice on a clean, dry surface with the buttered side facing upwards and spread a portion of the mushroom oregano topping evenly over it., Garnish it with 1 tsp of parsley and 1 tbsp of tomatoes evenly over it., Repeat steps 3 and 4 to make 3 more open toasts., Serve immediately.] | [Energy, 176 cal, Protein, 3.8 g, Carbohydrates, 22.1 g, Fiber, 0.9 g, Fat, 8.2 g, Cholesterol, 22.5 mg, Sodium, 81 mg] | mushroom-oregano-open-toast-sandwich-5236r |
| rcp3005 | Mushroom Paratha | Dinner | Veg | [chopped mushrooms (khumbh), coconut oil oil, chopped garlic (lehsun), chopped onions, ginger (adrak), salt, whole wheat flour (gehun ka atta), salt, coconut oil oil, whole wheat flour (gehun ka atta)] | 10 mins | 20 mins | [Punjabi roti recipes | Punjabi parathas, One Dish Vegetarian Meals, One Meal Dinner, Stuffed Veg Parathas, All-in-one Parathas, Indian Tawa, Tava] | 6Makes 6 parathas | Punjabi | mushroom paratha recipe | stuffed mushroom paratha | healthy mushroom paratha for weight loss | with 25 amazing images. mushroom paratha is a healthy Indian breakfast dish. Learn how to make stuffed mushroom paratha . Mushroom paratha is a delightful variation of the traditional Indian paratha, where a mixture of mushrooms and spices is stuffed into the dough. Mushroom paratha is made by preparing the filling, then the dough, and finally cooking the paratha. Filling. Heat 1 tsp oil in a broad nonstick pan, add garlic and sauté for a few seconds. Add onions and sauté on medium flame for 2 minutes. Add ginger green chilli paste and sauté for a few seconds. Add mushrooms, salt and pepper, mix well and cook on medium flame for 5 minutes, until the moisture evaporates, while stirring occasionally. Remove the stuffing in a plate and allow it to cool completely. Divide into 6 portions and keep aside. Dough . In a deep bowl, combine wheat flour and salt and knead into a soft dough using enough water. Divide into 6 equal portions. Making . Roll out one portion of the dough into a circle of 75 mm. (3") diameter using whole wheat flour for rolling. Place one portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly. Roll out the dough into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling.Heat a non-stick tava (griddle) and cook the Mushroom parathas , using ¼ tsp oil for cooking each paratha. Flip and cook them till they turn golden brown in colour from both the sides. Serve mushroom paratha hot hot with curds, low fat curds, raita or achar. Main ingredients for Mushroom Paratha . Mushrooms have a soft and fleshy texture that adds to the overall mouthfeel of the paratha. One cup of Mushrooms contain only 18 calories and is safe to be consumed by those who have excess weight, heart disease and high blood pressure. Whole wheat flour gives Dalia parathas a heartier texture than white flour. Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Whole wheat flour is also relatively inexpensive and easy to find. Mushroom paratha with 109 calories is an Indian flatbread that can be part of a healthy weight loss diet. Pro tips for Mushroom paratha. 1. Consider using coconut oil or olive oil or ghee instead of processed seed oils for a healthier diet. 2. Ginger has a warm, spicy, and slightly sweet flavor.3. To ensure that the stuffing in the paratha cooks evenly, use a spatula to press down on it while it is cooking. Enjoy mushroom paratha recipe | stuffed mushroom paratha | healthy mushroom paratha for weight loss | with step by step photos. | [To make mushroom paratha, heat 1 tsp oil in broad nonstick pan, add garlic and sauté for a few seconds., Add onions and sauté on medium flame for 2 minutes. Add ginger green chilli paste and sauté for a few seconds., Add mushrooms, salt and pepper, mix well and cook on medium flame for 5 minutes, until the moisture evaporates, while stirring occasionally., Remove the stuffing in a plate and allow it to cool completely., Divide into 6 portions and keep aside., In a deep bowl, combine wheat flour and salt and knead into a soft dough using enough water., Divide the dough into 6 equal portions., Roll out one portion of the dough into a circle of 75 mm. (3") diameter using whole wheat flour for rolling., Place one portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly., Roll out the dough into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the parathas, using ¼ tsp oil for cooking each paratha., Flip and cook them till they turn golden brown in colour from both the sides., Repeat steps 3 to 7 to make remaining 5 parathas., Serve mushroom paratha hot.] | [Energy, 109 cal, Protein, 3.6 g, Carbohydrates, 18.9 g, Fiber, 3.1 g, Fat, 2.7 g, Cholesterol, 0 mg, Sodium, 6.3 mg] | mushroom-paratha-3005r |
| rcp31111 | Mushroom Pie, Veg Mushroom and Spring Onion Pie | Dinner | Veg | [plain flour (maida), butter, salt, sliced mushroom (khumbh), spring onion greens, butter, chopped green chillies, garlic (lehsun) paste, chopped onions, salt, grated processed cheese] | 20 mins | 6 mins | [Italian Main Dish, Indian Snacks for Entertaining, Evening Tea Snacks, One Dish Vegetarian Meals, One Meal Dinner, Baked, Teachers Day] | 6Makes 6 servings | Indian | Homemade pie crusts with a buttery, melt-in-the-mouth texture are topped with a scrumptious topping of mushrooms and spring onion greens in a creamy white sauce base. The combination of spring onion greens and mushrooms is really outstanding, and when topped with loads of cheese and baked, it is truly a recipe to remember. You can serve this as an evening snacks or as a starter at a party . Make sure you serve it immediately to enjoy the cheesiness and crunch. You can also try other mushroom recipes like the Mushroom Snack and the Mushrooms Stuffed with Paneer . | [Sieve the flour in a deep bowl, add the butter and salt and rub in with your fingertips., Add about 1½ tbsp of ice-cold water to make a dough., Roll out the dough into a 200 mm. (8”) diameter circle., Arrange the rolled out dough in a greased 175 mm. (7”) diameter loose bottom pie dish., Press the dough into pie dish and prick with a fork on the bottom and sides., Bake in a pre-heated oven at 200°c (400°f) for 15 minutes. Keep aside., Heat the butter in a deep non-stick pan, add the green chillies, garlic paste and onions and sauté on a medium flame for 1 minute., Add the mushrooms, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the white sauce, spring onion greens, salt and pepper powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Put the mushroom and spring onion mixture in the prepared pie crust and spread it evenly., Sprinkle the cheese evenly over it and bake in a pre-heated oven at 200°c (400°f) for 15 minutes., Cut into 6 equal wedges and serve immediately.] | [Not Given] | mushroom-pie-veg-mushroom-and-spring-onion-pie-31111r |
| rcp1640 | Mushroom Pizza, Veg Mushroom Pizza | NA | NA | [thin crust pizza base, mushrooms (khumbh), cream, tomato ketchup, sliced onions, dried mixed herbs, dry red chilli flakes (paprika), salt, grated processed cheese] | 15 mins | 0 mins | [Italian Pizzas, Comfort Foods, different types of pizza, Baked, Father's Day, Teachers Day, Italian Party] | 4Makes 4 pizzas | Italian | A very unique Mushroom Pizza, which will delight your palate with its creaminess! This Veg Mushroom Pizza has myriad fascinating toppings like mushrooms and onions seasoned liberally with herbs and spices, which give it a peppy flavour too, but what makes it unique is the addition of cream, which gives a wonderful flavour and mouth-feel. This pizza will be nice and crisp as soon as it is baked, but will get soggy after a while because of the fresh cream, so make sure you enjoy it immediately on preparation. Pizza can stand alone as a substantial snack or combined with a bowl of Soup and some Pasta , it makes an easy dinner. | [Place 2 pizza bases on a clean, dry surface, spread 1½ tbsp of tomato ketchup and ¼ cup of fresh cream evenly over each pizza base., Arrange ¼ cup of onions and mushrooms evenly over each pizza base., Sprinkle 1 tsp dried mixed herbs, 1 tsp dry red chilli flakes and salt over each pizza base., Finally sprinkle ¼ cup cheese evenly over each pizza base., Bake in a pre-heated oven at 200 c (400f) for 20 minutes., Repeat steps 1 to 5 to make 2 more pizzas., Cut each pizza into 6 equal pieces and serve immediately.] | [Energy, 442 cal, Protein, 13.7 g, Carbohydrates, 44.4 g, Fiber, 0.4 g, Fat, 24.8 g, Cholesterol, 20 mg, Sodium, 502.3 mg] | mushroom-pizza-veg-mushroom-pizza-1640r |
| rcp1624 | Mushroom Sauce | NA | NA | [sliced mushrooms (khumbh), butter, chopped onions, chopped green chillies, salt, white sauce, dried oregano, grated processed cheese] | 10 mins | 9 mins | [Indian Dips / Sauces, Quick Indian Dips, Gravies & Sauces] | 6Makes 6 servings | Indian | An irresistibly creamy sauce with sliced mushrooms, perked up with onions, green chillies and oregano. What makes this Mushroom Sauce a bit different from other white sauce based recipes is that it contains onions, which is essential in this case to enhance the flavour of the mushrooms. While making the Mushroom Sauce, ensure that it does not become too thick – the consistency should enable pastas to be tossed in it. | [Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes., Add the green chillies, mushrooms and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally or till they become soft., Add ¾ cup of water and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally., Add the white sauce, oregano and cheese, mix well and cook on a medium flame for 1 more minute., Serve immediately.] | [Energy, 111 cal, Protein, 3.2 g, Carbohydrates, 5.5 g, Fiber, 0.2 g, Fat, 7.5 g, Cholesterol, 21.8 mg, Sodium, 85.3 mg] | mushroom-sauce-1624r |
| rcp32669 | Mushroom Schezwan Wrap | Dinner | Veg | [rotis, oil, chopped garlic (lehsun), sliced spring onions whites, sliced mushrooms (khumbh), sliced carrots, sliced coloured capsicum, shredded cabbage, turmeric powder (haldi), dry red chilli flakes (paprika), schezwan chutney, salt freshly ground black pepper (kalimirch), chopped spring onion greens, sliced onions] | 15 mins | 8 mins | [Chinese Mini Meals, Indian Wraps, One Dish Vegetarian Meals, One Meal Dinner, Saute, Indian Party, Non-stick Pan] | 4Makes 4 wraps | Indian | mushroom schezwan wrap recipe | healthy mushroom schezuan roll | mushroom schezwan frankie | with 26 amazing images. Healthy and flavorful recipe for a schezwan mushroom wrap that's perfect for a quick and satisfying lunch or snack. Learn how to make mushroom schezwan wrap recipe | healthy mushroom schezuan roll | mushroom schezwan frankie | The versatile mushroom has been prepared in an oriental style by combining it with healthy schezuan sauce. It's an exploration of textures and flavors, a burst of vibrant colors, and a symphony of nourishment for your body and soul. This mushroom schezwan wrap is a great way to get your daily dose of vegetables and protein, while still enjoying a delicious and satisfying one meal. That's the essence of a healthy mushroom schezuan roll, a delightful fusion of savory mushrooms, fiery schezwan sauce, and crunchy vegetables, all cradled in a soft wrap. pro tips to make mushroom schezwan wrap: 1. We have used button mushroom for making this recipe but you can also use any other mushroom of your choice for the intense umami flavour. 2. Serve the wrap immediately or else the wrap may become soggy and tear. 3. Here is the recipe for making healthy schezwan chutney. Enjoy mushroom schezwan wrap recipe | healthy mushroom schezuan roll | mushroom schezwan frankie | with detailed step by step photos. | [To make mushroom schezwan wrap recipe, heat oil in a broad non-stick pan, add garlic and spring onion whites, sauté for a minute., Add mushrooms and cook it on a medium flame for 3 to 4 minutes., Add carrot, capsicum, cabbage, turmeric powder, chilli flakes, schezwan chutney, salt and pepper., Mix well and sauté on a medium flame for 2 to 3 minutes., Garnish with spring onions, mix well and keep aside. Divide the filling into 4 equal portions., Take a roti on a clean, dry surface, put one portion of the filling vertically in the centre of the roti., Arrange a few thinly sliced onions over the filling. Roll it up tightly to make a wrap., Repeat steps 6 and 7 to make 3 more wraps., Serve the mushroom schezwan wrap immediately.] | [Energy, 175 cal, Protein, 4.4 g, Carbohydrates, 22.6 g, Fiber, 4.7 g, Fat, 8.1 g, Cholesterol, 0 mg, Sodium, 14.6 mg] | mushroom-schezwan-wrap-32669r |
| rcp149 | Mushroom Snack | Snacks | NA | [canned mushrooms (khumbh), salted biscuit, chopped onion, garlic cloves , crushed, plain flour (maida), chopped green chillies, grated processed cheese, milk, butter] | 10 mins | 10 mins | [Italian Appetizers, Indian Snacks for Entertaining, Baked Snacks, Evening Tea Snacks, Baked, Oven, Indian Birthday Party Snacks] | 11Makes 10 to 12 servings | Indian | In this Mushroom Snack recipe the cream cracker biscuits are topped with mildly spiced, cheesy and creamy mushroom sauce and then baked. This baked Mushroom Snack, besides an impressive and irresistible snack is also enjoyable as an appetizer before a meal of soup and pasta. As a party starter it is sure to be a hit among all crowds. Also goes well with a glass of Non- Alcoholic Tropical Pineapple and Orange Drink with Coconut or Apple Fizz . Enjoy how to make Mushroom Snack recipe with detailed step by step photos. | [To make the mushroom snack recipe, hhop the mushrooms. Keep aside the liquid from the can., Heat the butter and fry the onion and garlic for 1 minute., Add the flour and fry again for a little while., Add the mushrooms, half of the cheese, the milk, green chilli and 1 teacup of the mushroom liquid and cook for a few minutes., Spread the mixture on crackers and arrange on a greased baking tray., Sprinkle the balance cheese on top and bake in a hot oven at 200 degree C (400 degree F) for 10 to 12 minutes., Serve the mushroom snack hot.] | [Not Given] | mushroom-snack-149r |
| rcp7439 | Mushroom Soup ( Good Food for Diabetes) | NA | Veg | [sliced mushrooms (khumbh), oil, chopped onions, whole wheat flour (gehun ka atta), low fat milk, salt] | 10 mins | 10 mins | [Thick / Creamy Indian Soups, Non-stick Pan, Quick Vegetarian Soups, Vitamin B5 Pantothenic Acid Rich, Biotin Rich] | 4Makes 4 servings | Indian | healthy mushroom soup recipe | mushroom soup for diabetes | mushroom soup without cream | simple and easy Indian style mushroom soup | Indian style mushroom soup is a complete low carb, weight loss soup which can be relished at any time. Learn how to make simple and easy mushroom soup Indian style. To make healthy mushroom soup. Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute. Add the whole wheat flour, mushrooms and 1 cup of water, mix well and cook on a medium flame for 5 to 6 minutes. Remove from the flame and allow the mixture to cool completely. Once cooled, combine the mushroom mixture and milk and blend in a mixer till smooth. Transfer the mixture into the same deep non-stick pan, add the salt, pepper and 1 cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve immediately. Who can refuse a cup of soothing mushroom soup for diabetes! And if you were told that it is a healthy version, you would enjoy it all the more. Mushrooms have a low carbohydrate level, and hence a low glycemic index too, which makes it a helpful ingredient for diabetics. Being rich in potassium, mushrooms also keep blood pressure under control, making it doubly beneficial. They help to maintain heart beat too. Women with PCOS for weight loss can relish this soup without guilt. So why not try simple and easy mushroom soup Indian style at least once? Further, by using whole wheat flour as a thickening agent along with low-fat milk as the base of mushroom soup without cream, we have also taken the guilt off the creaminess! Tips for healthy mushroom soup. 1. Choose low-fat milk if you have been advised to restrict the amount of fat. 2. Serve this soup immediately to relish its best flavours and texture. Enjoy healthy mushroom soup recipe | mushroom soup for diabetes | mushroom soup without cream | simple and easy Indian style mushroom soup | with recipe below. | [To make mushroom soup, heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the whole wheat flour, mushrooms and 1 cup of water, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally., Remove from the flame and allow the mixture to cool completely., Once cooled, combine the mushroom mixture and milk and blend in a mixer till smooth., Transfer the mixture into the same deep non-stick pan, add the salt, pepper and 1 cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve the mushroom soup immediately.] | [Energy, 54 cal, Protein, 3.1 g, Carbohydrates, 7.7 g, Fiber, 0.9 g, Fat, 1.5 g, Cholesterol, 0 mg, Sodium, 27.9 mg] | mushroom-soup--good-food-for-diabetes-7439r |
| rcp33962 | Mushroom Soup with Barely, Indian Barley Mushroom Soup | NA | NA | [olive oil, chopped onions, chopped garlic (lehsun), mushrooms (khumb), freshly ground black pepper (kalimirch), salt, vegetable stock, barley (jau), chopped parsley, lemon juice] | 25 mins | 21 mins | [Chunky Indian Soups, Non-stick Pan, Diabetic recipes, High Fiber, Potassium Rich, Copper, Diabetic Soups] | 5Makes 5 servings | Indian | mushroom soup with barely recipe | Indian barley mushroom soup | healthy barley mushroom soup | with 36 amazing images. mushroom soup with barely recipe | Indian barley mushroom soup | healthy barley mushroom soup is one dish that will easily rise to top of your favourites. Learn how to make Indian barley mushroom soup. To make mushroom soup with barely, soak the barley in enough water for 30 minutes. Drain and keep aside. Boil 3 cups of water in a deep non-stick pan, add the barley and cook on a medium flame for 10 minutes. Strain and keep aside. We required the water and the barley. Heat the oil in a deep non-stick pan, add the onions and garlic and sauté on a medium flame for 2 minutes. Add the mushrooms, pepper and salt and sauté on a medium flame for another 3 to 4 minutes. Add the vegetable stock, barley and barley water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Remove from flame, add the parsley and lemon juice and mix well. Serve hot. If you are watching what you eat then the Indian barley mushroom soup is ideal. Couple it with almond bread and you have a nutrient-packed, fibre-dense healthy vegan meal ready! What sets this soup apart is the unique combination of flavours of soothing barley and the delicately flavoured mushroom. The result is a wonderful mushroom soup with barely bursting with flavours, albeit all mild. Lemon juice and ground pepper add a nice wintery flavour, but if you do want to experiment, go ahead and add different seasonings. Perfect for a weight-watchers diet and low carb diet, this healthy barley mushroom soup lends mere 85 calories per serving along with 2 g of fiber. B vitamins as well as vitamin C is also found in plentiful in this heart-warming soup. Diabetics and heart patients can also enjoy this light and aromatic soup. You can also try other soup like Masoor Dal and Paneer Soup or Chawli and Beetroot Soup. Tips for mushroom soup with barely. 1. Always use vegetable stock. See how to make basic vegetable stock as this makes all the difference in taste to the soup. 2. Jau (barley) good for heart health : A high fiber diet for years has been paired with reduced risk of heart disease. The fiber (2.73 g) from barley helps reduce blood cholesterol levels. Additionally folate, potassium and magnesium also work together to support a healthy heart. See 9 amazing benefits of jau. Enjoy mushroom soup with barely recipe | Indian barley mushroom soup | healthy barley mushroom soup | with step by step photos. | [To make mushroom soup with barely, soak the barley in enough water for 30 minutes. Drain and keep aside., Boil 3 cups of water in a deep non-stick pan, add the barley and cook on a medium flame for 10 minutes., Strain and keep aside. We required the water and the barley., Heat the oil in a deep non-stick pan, add the onions and garlic and sauté on a medium flame for 2 minutes., Add the mushrooms, pepper and salt and sauté on a medium flame for another 3 to 4 minutes., Add the vegetable stock, barley and barley water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally., Remove from flame, add the parsley and lemon juice and mix well., Serve the mushroom soup with barely hot.] | [Energy, 85 cal, Protein, 2.5 g, Carbohydrates, 11.9 g, Fiber, 2 g, Fat, 3.4 g, Cholesterol, 0 mg, Sodium, 15.9 mg] | mushroom-soup-with-barely-indian-barley-mushroom-soup-33962r |
| rcp1343 | Mushroom Soup, Quick Mushroom Soup | NA | NA | [chopped mushrooms (khumbh), low fat butter, chopped onions, vegetable stock, salt, freshly ground black pepper (kalimirch), low fat milk] | 10 mins | 10 mins | [Thick / Creamy Indian Soups, Boiled Indian recipes, Western Party, Mixer, Deep Pan, Healthy Indian Acidity recipes, Vitamin B3, Niacin Rich] | 3Makes 3 servings | Indian | mushroom soup recipe | quick mushroom soup | healthy Indian mushroom soup | with 25 amazing images. quick mushroom soup is a simple and easy to Indian soup which can be served in less than 20 minutes. Learn how to make healthy Indian mushroom soup. To make quick mushroom soup, heat the butter in a deep non-stick pan, add the onions and mushrooms and sauté on a medium flame for 1 minute. Add 3 cups of vegetable stock or hot water, mix well and cook on a medium flame for 5 to 6 minutes or till the mushrooms get cooked. Allow it to cool slightly, use a hand blender and blend to a smooth purée. Add salt, pepper and milk, mix well and bring to a boil. Serve quick mushroom soup hot with crusty bread. This wholesome soup requires the mushrooms and onions to be cooked with low fat milk, for a pleasing colour, flavour and texture. A hot bowl of quick mushroom soup made with a healthy vegetable stock is definitely worth the few minutes it takes to make! Mixing the mushroom purée with low fat milk makes the healthy Indian mushroom soup so thick and creamy that you will hardly notice the absence of cream. This healthy and satisfying quick mushroom soup has only 63 calories, making it perfect for anyone on a weight loss journey. Pro tips for quick mushroom soup. 1. Let the mixture cool slightly, then use a hand blender to blend it until smooth. We're using a hand blender because of the large amount of liquid, but you could use a mixer if you prefer. 2. Low-fat milk can help to thicken mushroom soup without making it too heavy. This is because low-fat milk contains more lactose than whole milk. Lactose is a type of sugar that can help to thicken liquids. 1 cup of milk provides 70% of the Recommended Daily Allowance of Calcium. 3. Mushrooms have a unique and earthy flavor that is perfect for soups. Mushrooms have a soft and slightly chewy texture that adds to the body of the soup. Enjoy mushroom soup recipe | quick mushroom soup | healthy Indian mushroom soup | with step by step photos. | [To make quick mushroom soup, heat the butter in a deep non-stick pan, add the onions and mushrooms and sauté on a medium flame for 1 minute., Add 3 cups of vegetable stock or hot water, mix well and cook on a medium flame for 5 to 6 minutes or till the mushrooms get cooked., Allow it to cool slightly, use a hand blender and blend to a smooth purée. Add salt, pepper and milk, mix well and bring to a boil. Transfer into the deep non-stick pan, add the salt, pepper and milk, mix well and bring to a boil., Serve quick mushroom soup hot with crusty bread.] | [Energy, 63 cal, Protein, 2.6 g, Carbohydrates, 9.5 g, Fiber, 2.4 g, Fat, 2 g, Cholesterol, 5 mg, Sodium, 51 mg] | mushroom-soup-quick-mushroom-soup-1343r |
| rcp22681 | Mushroom Vegetable Stir-Fry | NA | NA | [oil, sliced spring onions whites, chopped garlic (lehsun), turmeric powder (haldi), coriander (dhania) seeds, dry roasted and crushed, tomato puree, mushrooms (khumbh), thickly sliced, boiled sweet corn kernels (makai ke dane), thinly sliced capsicum, sliced and blanched baby corn, chopped spring onion greens, salt, milk, sugar] | | | [Indian Stir Fry, Stir-fry] | 4Makes 4 servings | Indian | An exciting, savoury variation of mushrooms with mixed vegetables. | [Heat the oil in a wok, add the spring onion whites and garlic and sauté for a couple of minutes., Add the turmeric powder, coriander seeds and tomato purée and stir-fry for a minute., Add the mushrooms, sweet corn, capsicum, baby corn, spring onion greens and salt and stir-fry on a high flame for 4 to 5 minutes., Add the milk and sugar, mix well and cook for 2 to 3 minutes., Serve immediately.] | [Not Given] | mushroom-vegetable-stir-fry-22681r |
| rcp31067 | Mushroom Vegetable Stir-fry | NA | Veg | [oil, sliced spring onions whites, chopped garlic (lehsun), turmeric powder (haldi), coriander (dhania) seeds, dry roasted and crushed, tomato puree, bean sprouts, mushrooms (khumbh), thickly sliced, boiled sweet corn kernels (makai ke dane), thinly sliced capsicum, thinly sliced blanched baby corn, chopped spring onion greens, salt, milk, sugar] | | | [Chinese Vegetable, International Curries, Stir-fry, Chinese Party] | 4Makes 4 servings | Chinese | A colourful and crunchy stir-fry, all thanks to the bean sprouts, which also fortifies this recipe with abundant nutrients. | [Heat the oil in a wok, add the spring onion whites and garlic and sauté for 2 to 3 minutes., Add the turmeric powder, crushed coriander seeds and tomato purée and stir-fry for a minute., Add the bean sprouts, mushrooms, sweet corn kernels, capsicum, baby corn, spring onion greens and salt and stir-fry over a high flame for 4 to 5 minutes., Add the milk and sugar and cook for another 2 to 3 minutes., Serve immediately.] | [Not Given] | mushroom-vegetable-stir-fry-31067r |
| rcp7449 | Mushroom, Bean Sprouts and Broccoli Stir-fry | NA | Veg | [sliced mushrooms (khumbh), bean sprouts, blanched broccoli florets, chopped and blanched broccoli, olive oil, chopped garlic (lehsun), chopped spring onions whites, dried thyme, chilli sauce, salt, chopped spring onion greens] | 15 mins | 4 mins | [Chinese Stir Fry Vegetables, Indian Stir Fry, Stir-fry, Non-stick Pan, Sprouts, Selenium, Pregnancy Folic Acid Rich] | 4Makes 4 servings | Indian | An easy but fabulous preparation of mushrooms, blanched broccoli and bean sprouts sautéed with garlic, and flavoured with thyme and little red chilli sauce. It is the combination of ingredients, especially the addition of crunchy broccoli stems, which makes this recipe so fantastic. The outcome is so tasty and delightfully crunchy, it is hard to believe that it takes just a few minutes to make it! The best part is that this Mushroom, Bean Sprouts and Broccoli Stir-Fry is very rich in antioxidants like vitamins A and C, and folic acid, from broccoli and bean sprouts. These help strengthen your immune system and keep you disease free. | [Heat the olive oil in a broad non-stick pan, add the garlic and spring onion whites and sauté on a medium flame for 1 minute., Add all the remaining ingredients, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Serve immediately garnished with spring onion greens.] | [Energy, 54 cal, Protein, 2.8 g, Carbohydrates, 6 g, Fiber, 1.8 g, Fat, 2.8 g, Cholesterol, 0 mg, Sodium, 31.6 mg] | mushroom-bean-sprouts-and-broccoli-stir-fry-7449r |
| rcp36059 | Mushroom, Broccoli and Lettuce Salad in Vinaigrette Dressing | NA | NA | [mushrooms (khumbh), blanched broccoli florets, lettuce, capsicum cubes, chopped spring onions whites, blanched baby corn, vinegar, olive oil, sugar, mustard (rai / sarson) powder, cream, salt freshly ground black pepper] | 10 mins | 0 mins | [Indian Salads with dressing, Western Party] | 6Makes 6 servings | Indian | Health, taste and visual appeal meet successfully in the Mushroom, Broccoli and Lettuce Salad in Vinaigrette Dressing. Loaded with crunchy, fresh and nutritious veggies, this salad is flavorfully dressed with a combination of vinegar, olive oil, fresh cream and mustard put together in impeccable proportions. It is easy to fall in love with this perfect salad! | [Combine all the ingredients for the salad in a bowl and mix well., Just before serving , pour the dressing over the salad and toss well., Serve immediately.] | [Energy, 107 cal, Protein, 2 g, Carbohydrates, 8.5 g, Fiber, 1.4 g, Fat, 7.8 g, Cholesterol, 0 mg, Vitamin A, 552.5 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.6 mg, Vitamin C, 42.3 mg, Folic Acid, 12.8 mcg, Calcium, 24.9 mg, Iron, 0.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 13.2 mg, Potassium, 115.6 mg, Zinc, 0.2 mg] | mushroom-broccoli-and-lettuce-salad-in-vinaigrette-dressing-36059r |
| rcp36073 | Mushroom, Broccoli, Baby Corn and Zucchini Salad with Honey Orange Dressing | NA | NA | [sliced mushrooms (khumbh), broccoli florets, diagonally cut baby corn, sliced zucchini, olive oil, sliced onions, chopped garlic (lehsun), coloured capsicum cubes, iceberg lettuce, sea salt (khada namak), honey, orange juice, chopped basil, dried oregano, extra virgin olive oil olive oil, lemon juice, sea salt (khada namak), freshly ground black pepper (kalimirch)] | 20 mins | 5 mins | [Light Salads, Indian Salads with dressing, Quick Indian Salads, Barbeque Party Indian Recipes, Western Party, Iron Rich Indian recipes, Pregnancy Folic Acid Rich] | 2Makes 2 servings | Indian | mushroom broccoli baby corn zucchini salad recipe | zucchini corn broccoli salad | healthy Indian iron rich salad | vitamin A, B1, B2, folic acid rich salad | with 30 images. mushroom broccoli baby corn zucchini salad is a simple iron rich Indian salad to make. Learn to make vitamin A, B1, B2, folic acid rich salad. mushroom broccoli baby corn zucchini salad features a selection of exotic ingredients, which are semi-cooked with onions and garlic and dressed in a tangy, herby and sweet dressing of honey and orange juice. We have chosen a multi-textured combination of ingredients for this zucchini corn broccoli salad – capsicum for crunch and colour, baby corn for its tenderness, broccoli for its mealy texture, zucchini for its juiciness and mushroom for its chewiness. Perked up with a garnish of lettuce and a dressing that is bursting with flavour, these ingredients turn into an exotic treat that will amaze you. Serve the mushroom broccoli baby corn zucchini salad with Honey Orange Dressing immediately after preparation, and make sure the cooked ingredients cool down before tossing in the dressing. Try your hand at other interesting salads like the Chick Pea Salad with Mint Dressing and the Fruit and Vegetable Salad with Apple Dressing. Enjoy mushroom broccoli baby corn zucchini salad recipe | zucchini corn broccoli salad | healthy Indian iron rich salad | vitamin A, B1, B2, folic acid rich salad | with step by step photos. | [For the honey orange dressing, in a small bowl mix honey, orange juice, basil leaves or mint leaves, dried oregano, extra virgin olive oil, lemon juice, sea salt and black pepper., Heat the oil in a broad non-stick pan, add the onions and garlic and sauté on a medium flame for 1 minute., Add mushrooms, broccoli florets, baby corn, zucchini, capsicum and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Transfer in a deep bowl, cool completely., Add the lettuce., Cover with a cling wrap and chill in the fridge till serving., Just before serving add the prepared honey orange dressing and toss well., Serve mushroom, broccoli, baby corn and zucchini salad immediately.] | [Energy, 128 cal, Protein, 4.3 g, Carbohydrates, 16.2 g, Fiber, 3.3 g, Fat, 5.7 g, Cholesterol, 0 mg, Sodium, 56.1 mg] | mushroom-broccoli-baby-corn-and-zucchini-salad-with-honey-orange-dressing-36073r |
| rcp38811 | Mushroom, Sweet Corn and Spinach Pizza | NA | NA | [pizza bases, tomato sauce, grated mozzrella cheese, olive oil, blanched and sliced mushrooms (khumbh), sun-dried tomatoes, chopped garlic (lehsun), tomatoes slices, chopped olives, blanched and chopped spinach, chopped capsicum, boiled sweet corn kernels (makai ke dane), butter, salt] | 25 mins | 3 mins | [Italian Pizzas, different types of pizza, Baked, Oven] | 2Makes 2 pizzas | Italian | The success of your pizza is in your hands! More exciting the topping, more exotic the pizza. Want to prove it? Try this delectable Mushroom, Sweet Corn and Spinach Pizza, made of a pizza base coated with tomato sauce and topped with an unbeatable combo of sautéed mushrooms, tomatoes, onions, capsicum, sweet corn and spinach. The use of tomato sauce as well as sun-dried and fresh tomatoes ensures tangy interludes of various textures, while sweet corn offers crunchy breaks, and spinach provides soft spaces and a healthful twist too. | [Heat the butter in a pan and sauté mushrooms for 2 minutes. Keep aside., Place one pizza base on a greased baking tray., Spread half the tomato sauce on it., Spread half the topping, Sprinkle half the cheese on top., Drizzle with some olive oil or any oil and bake in a preheated oven at 200°c (400°f) for 20 minutes or until the base is evenly browned and the cheese melts., Repeat with the remaining ingredients to make another pizza. Serve hot.] | [Not Given] | mushroom-sweet-corn-and-spinach-pizza-38811r |
| rcp879 | Mushrooms Baked with Herbs | Snacks | NA | [mushrooms (khumb), chopped onions, chopped parsley, butter, dried oregano, lemon juice, salt] | 10 mins | 0 mins | [Indian Snacks for Entertaining, International Curries, Baked, Barbeque Party Indian Recipes, Western Party, Cocktail Party, Oven] | 3Makes 3 servings | Indian | mushrooms baked with herbs recipe | herb baked mushrooms | oven roasted mushrooms with herbs | herb roasted mushrooms | with 14 amazing images. mushrooms baked with herbs recipe | herb baked mushrooms | oven roasted mushrooms with herbs | herb roasted mushrooms is a peppy starter for all the mushroom fans. Learn how to make herb baked mushrooms. To make mushrooms baked with herbs, remove the stem of the mushrooms, discard them and wash the mushrooms thoroughly. Combine all the remaining ingredients along with the mushrooms in a deep bowl and mix well. Place an aluminium foil on a clean, dry surface and put the mushroom mixture in the centre of the aluminium foil. Bring the sides of the aluminium foil together in the centre and seal it. Bake it in a pre-heated oven at 200°C (400°F) for 15 minutes. Allow it to cool slightly and serve immediately. Easy but exotic – that is the best way to describe oven roasted mushrooms with herbs. A simple process of cleaning the mushrooms and baking it mixed with onions, herbs and other ingredients results in a really interesting dish, which can be served as a snack or as a starter. It is basically the process of baking the mushrooms wrapped in aluminium foil, which gives herb roasted mushrooms the unique texture and flavour. It is as if the aroma and flavour of the herbs are locked into the mushrooms by means of baking it wrapped in foil! A dash of lemon juice is also a smart move, which helps to enhance the taste of all the other ingredients. The butter, on the other hand, helps in mixing all the ingredients with the mushrooms. Cool herb baked mushrooms slightly and relish immediately. Tips for mushrooms baked with herbs. 1. Ensure the foil is big enough to be sealed before baking as that helps is maintaining flavours. 2. We do not recommend re-heating this dish. Enjoy mushrooms baked with herbs recipe | herb baked mushrooms | oven roasted mushrooms with herbs | herb roasted mushrooms | with step by step photos. | [To make mushrooms baked with herbs, remove the stem of the mushrooms, discard them and wash the mushrooms thoroughly., Combine all the remaining ingredients along with the mushrooms in a deep bowl and mix well., Place an aluminum foil on a clean, dry surface and put the mushroom mixture in the center of the aluminum foil., Bring the sides of the aluminum foil together in the centre and seal it., Bake it in a pre-heated oven at 200°c (400°f) for 15 minutes., Allow the mushrooms baked with herbs to cool slightly and serve immediately.] | [Energy, 47 cal, Protein, 0.9 g, Carbohydrates, 3.6 g, Fiber, 0.7 g, Fat, 3.5 g, Cholesterol, 10 mg, Sodium, 35.7 mg] | mushrooms-baked-with-herbs-879r |
| rcp22776 | Mushrooms in Lemon Garlic Sauce | NA | NA | [mushrooms (khumbh), lemon, chopped garlic (lehsun), butter, olive oil, cornflour, salt, freshly ground black pepper (kalimirch), chopped parsley] | 10 mins | 6 mins | [International Curries, Chinese Party, Non-stick Pan] | 3Makes 3 servings | Chinese | The perfect sauce for mushroom lovers! The mealy taste of mushrooms is beautifully offset by the tang of lemon, making this sauce really delightful. While garlic and pepper give this creamy sauce a nice, spicy touch, parsley gives it a herby tone too. Serve the Mushrooms in Lemon Garlic Sauce immediately after preparation, with bread toast or other starters. You can also try other mushroom based delicacies like Mushrooms Baked with Herbs and Sizzling Mushrooms . | [Combine the cornflour and ½ cup of water in a deep bowl and mix well. Keep aside., Heat a broad non-stick pan, add the butter and olive oil, add the garlic and sauté on a medium flame for a few seconds., Add the mushrooms and sauté on high for 2 minutes., Add the lemon juice, cornflour-water mixture, salt and black pepper powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Switch off the flame, add the parsley and mix well., Serve immediately.] | [Energy, 105 cal, Protein, 1.5 g, Carbohydrates, 6.2 g, Fiber, 1.3 g, Fat, 8.7 g, Cholesterol, 10 mg, Sodium, 36.3 mg] | mushrooms-in-lemon-garlic-sauce-22776r |
| rcp204 | Mushrooms Stuffed with Paneer | Snacks | NA | [mushrooms (khumb), butter, chopped garlic (lehsun), mashed paneer (cottage cheese), chopped coriander (dhania), chopped green chillies, chopped raisins (kismis), salt] | 15 mins | 6 mins | [Punjabi Swadisht Nashta, Punjabi Paneer Recipes, Indian Snacks for Entertaining, Paneer Based Snacks, Evening Tea Snacks, Indian Party, Kebab Party] | 13Makes 13 stuffed mushrooms. | Punjabi | mushrooms stuffed with paneer recipe | paneer stuffed mushroom masala | paneer stuffed mushroom Indian starter | stuffed mushroom starter | with 16 amazing images. mushrooms stuffed with paneer recipe | paneer stuffed mushroom masala | paneer stuffed mushroom Indian starter | stuffed mushroom starter is for all the mushroom lovers. Learn how to make paneer stuffed mushroom Indian starter. To make mushrooms stuffed with paneer, first make the stuffing by combining paneer, coriander, green chillies, raisins and salt. Then wash the mushrooms and remove the thick stems and keep aside. Fill each mushrooms with little of the paneer stuffing and keep aside. Heat the butter in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds. Place all the stuffed mushrooms in the pan, cover it with a lid and cook on a medium flame for 2 minutes. Turn over the mushrooms gently and cook for another 2 to 3 minutes, or till all the water has been evaporated. Serve immediately. Paneer stuffed mushroom masala is easy to make, but serves as an exotic starter for parties! Here, the cavities in fresh button mushrooms are stuffed with a succulent and flavourful cottage cheese mixture, and carefully cooked for a few minutes along with chopped garlic for added flavour. The paneer stuffing of stuffed mushroom starter is quite unique. It is aesthetically flavoured with coriander and green chillies, but what makes it really special is the addition of chopped raisins, which not only provides sweet and juicy interludes but also helps to highlight the flavours of the green chillies and coriander strongly! One of the key ingredient of this paneer stuffed mushroom masala is fresh paneer. Soft, succulent paneer is easy to make at home. While it can be made with any milk, full fat milk gives the best texture and yield, so always go for that. Learn the art of making paneer at home with only 2 ingredients – milk and lemon juice. Tips for mushrooms stuffed with paneer. 1. To wash the mushroom, you can lightly rinse the mushrooms with water and pat them dry with paper towels. 2. Once the mushrooms are stuffed, cook them carefully in the pan, without turning them around too often, else the stuffing will spill out. 3. The coriander in the stuffing can be replaced with other herbs like mint and parsley. Enjoy mushrooms stuffed with paneer recipe | paneer stuffed mushroom masala | paneer stuffed mushroom Indian starter | stuffed mushroom starter | with step by step photos. | [To make the mushrooms stuffed with paneer, wash the mushrooms and remove the thick stems and keep aside., Fill each mushrooms with little of the paneer stuffing and keep aside., Heat the butter in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Place all the stuffed mushrooms in the pan, cover it with a lid and cook on a medium flame for 2 minutes., Turn over the mushrooms gently and cook for another 2 to 3 minutes, or till all the water has been evaporated., Serve the mushrooms stuffed with paneer immediately.] | [Energy, 24 cal, Protein, 1 g, Carbohydrates, 1.1 g, Fiber, 0.2 g, Fat, 1.8 g, Cholesterol, 1.2 mg, Sodium, 4.4 mg] | mushrooms-stuffed-with-paneer-204r |
| rcp41414 | Muskmelon with Vanilla Ice- Cream Drink | NA | NA | [chopped muskmelon (kharbooja), vanilla ice-cream, powdered sugar] | 10 mins | 0 mins | [Indian Milkshakes & Smoothies, Indian Birthday Party, High Tea Party, Western Party, Cocktail Party, Birthday Party Drinks] | 2Makes 2 glasses | Indian | muskmelon and vanilla ice cream drink | cantaloupe with vanilla ice cream shake | muskmelon drink | with 7 amazing images. muskmelon and vanilla ice cream drink is a creamy and luscious drink with a soothing touch! It is a go-to cantaloupe and vanilla ice cream drink during hot summer days, which will help beating the heat. This refreshing glassful of cantaloupe with vanilla ice cream shake combines the pleasant taste and colour of muskmelon with the aesthetic flavour and creamy consistency of vanilla ice-cream to make a classic drink that will please everyone. To make cantaloupe with vanilla ice cream shake is super easy and quick to make. All we have done is blend muskmelon with vanilla ice-cream and powdered sugar till smooth, refrigerate and serve immediately. You can even skip sugar if you wish to as ice-cream is sweet and contains sugar already. muskmelon and vanilla ice cream drink colour is so appealing that nobody can resist it, and its taste is so subtle and pleasing that you cannot help slowing down the pace of your life for a moment, to close your eyes and take one sip after the other, relishing the heavenly experience. Make muskmelon and vanilla ice cream drink for your kiddos or when you have guests coming over! Try other summer treats like the Muskmelon Drink with Cardamom , and the Cucumber Cooler. Learn to make muskmelon and vanilla ice cream drink | cantaloupe with vanilla ice cream shake | muskmelon drink | with detailed step by step recipe photos and video below. | [To make muskmelon and vanilla ice cream drink, combine the muskmelon and vanilla ice-cream in a mixer and blend till smooth., Pour the muskmelon and vanilla ice cream drink into 2 individual glasses and serve immediately.] | [Energy, 161 cal, Protein, 3 g, Carbohydrates, 24 g, Fiber, 1.2 g, Fat, 5.8 g, Cholesterol, 0 mg, Sodium, 156.9 mg] | muskmelon--with-vanilla-ice--cream-drink-41414r |
| rcp39017 | Muskmelon and Mint Juice | BreakFast | NA | [chopped muskmelon (kharbooja), chopped mint leaves (phudina), ice-cubes] | 10 mins | 0 mins | [Indian Juices, Quick breakfast, Low Cal Breakfast, Juicer and Hopper, Quick Breakfast Indian, Healthy Foods for Kids, Healthy Indian Breakfast] | 3Makes 3 glasses | Indian | muskmelon and mint juice recipe | kharbuja pudina antioxidant rich juice | healthy Indian cantaloupe and mint drink | with 15 amazing images. muskmelon and mint juice is a healthy Indian breakfast juice to enjoy. Learn how to make kharbuja pudina antioxidant rich juice. muskmelon and mint juice is a refreshing and flavorful Indian beverage made from a combination of ripe muskmelon and fresh mint leaves. The muskmelon, also known as cantaloupe, lends its sweet and juicy flavor to the drink, while the mint adds a refreshing and aromatic element. To make muskmelon and mint juice, combine the muskmelon, mint, ice-cubes and 1/2 cup of chilled water in a mixer. Blend till smooth. Serve muskmelon and mint juice chilled. The muskmelon and mint juice has a light orange color and a delightful aroma. It is often served chilled and makes for a perfect summer thirst-quencher. Muskmelon and mint juice is not only delicious but also packed with essential vitamins, minerals, and antioxidants, making it a healthy choice for a refreshing drink. Summer is incomplete without mangoes and melons, and delightful treats made with them. With a high water content of around 90%, muskmelon mint juice effectively quenches thirst, especially during hot Indian summer months. muskmelon mint juice is rich in vitamin C and vitamin B1. With only 27 calories per glass of muskmelon mint juice, this juice is perfect for weight loss. Tips for muskmelon juice. 1. Muskmelon possesses a naturally sweet and subtly floral aroma that translates beautifully into juice. It offers a refreshing escape from the blandness of water or the sharp sweetness of other fruits. 2. Add chopped mint leaves (pudina). Mint leaves bring a bright, crisp, and cooling sensation. Mint (pudina) being an anti-inflammatory reduces the inflammation in the stomach and shows a cleansing effect. Enjoy muskmelon and mint juice recipe | kharbuja pudina antioxidant rich juice | healthy Indian cantaloupe and mint drink | with step by step photos. | [To make muskmelon and mint juice, combine the muskmelon, mint, ice-cubes and 1/2 cup of chilled water in a mixer., Blend till smooth., Serve muskmelon and mint juice chilled.] | [Energy, 27 cal, Protein, 0.6 g, Carbohydrates, 5.5 g, Fiber, 1.5 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 156.9 mg] | muskmelon-and-mint-juice-39017r |
| rcp6232 | Muskmelon and Orange Juice | NA | Veg | [muskmelon (kharbooja) cubes, orange segments, black salt (sanchal), ice-cubes] | 10 mins | 0 mins | [No Cooking Veg Indian, Mixer, Juicer and Hopper, Pregnancy, Home Remedies, Forever Young Diet, Anti Aging Indian Diet, Low Calorie, Weight Loss] | 2Makes 2 servings | Indian | muskmelon and orange juice | kharbuja santra antioxidant rich juice | healthy Indian cantaloupe and orange drink | with 12 amazing images. muskmelon and orange juice is a delightful and refreshing beverage that combines the sweet, aromatic flavor of muskmelon with the tangy and citrusy notes of oranges. To prepare this juice, ripe muskmelon is typically peeled, deseeded, and chopped into chunks, while fresh oranges are juiced to extract their sweet and tangy liquid. To make muskmelon and orange juice, combine the muskmelon, orange segments, black salt (kala namak) and ice-cubes in a mixer. Blend till smooth and creamy. Serve muskmelon and orange juice chilled. The resulting muskmelon and orange juice is bursting with the natural sweetness and juiciness of muskmelon, complemented by the zesty and refreshing flavor of oranges. It is often served chilled, making it a perfect thirst-quencher on a hot day. Muskmelon and orange juice is not only delicious but also packed with essential vitamins, minerals, and antioxidants, making it a healthy and rejuvenating beverage. This muskmelon and orange juicejuice is a popular choice for breakfast or as a midday refresher, providing a burst of natural energy and hydration. It can be enjoyed on its own or paired with a sprig of mint for an extra burst of freshness. muskmelon and orange juice is an ultimate healing juice, ideal as an immune booster due to its high vitamin A levels. vitamin A (Beta-carotene) is a potent antioxidant that delays ageing, fights cancers, promotes greater concentration and aids in mental alertness. Weight-watchers and heart patients can benefit from its fibre by using a high quality blender and by avoiding straining. It is also advisable for them to avoid the use of sugar. With 49 calories per glass this detox cantaloupe orange juice, can also be had in between meals or as a small evening snack. Pro tips for muskmelon and orange juice. 1. In a mixer put muskmelon (kharbooja) cubes. Muskmelon possesses a naturally sweet and subtly floral aroma that translates beautifully into juice. It offers a refreshing escape from the blandness of water or the sharp sweetness of other fruits. 2. Add orange segments (deseeded). Adding oranges infuses the juice with a beautiful amber hue, making it visually appealing and inviting. Oranges are low in calories and rich source of fiber. They are also low carb and high in vitamin C and rich in vitamin A also. Enjoy muskmelon and orange juice | kharbuja santra antioxidant rich juice | healthy Indian cantaloupe and orange drink | with step by step photos. | [To make muskmelon and orange juice, combine the muskmelon, orange segments, black salt (kala namak) and ice-cubes in a mixer., Blend till smooth and creamy., Serve muskmelon and orange juice chilled.] | [Energy, 49 cal, Protein, 0.8 g, Carbohydrates, 10.5 g, Fiber, 1.7 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 159.1 mg] | muskmelon-and-orange-juice-6232r |
| rcp39013 | Muskmelon and Pineapple Juice | BreakFast | NA | [chopped muskmelon (kharbooja), chopped pineapple, chopped ginger (adrak), ice-cubes] | 5 mins | 0 mins | [Breakfast, Indian Juices, Low Cal Beverages, Low Cal Breakfast, Jain Breakfast, Quick Breakfast Indian, Healthy Indian Breakfast] | 4Makes 4 glasses | Jain | muskmelon pineapple juice | Indian ananas kharbuja juice | healthy pineapple muskmelon with ginger | with 15 amazing images. Skip the guilt, not the sweetness! This refreshing muskmelon pineapple juice is naturally delicious, without any added sugar or honey. Learn how to make healthy pineapple muskmelon with ginger. muskmelon pineapple juice is a refreshing and sweet Indian beverage made from a blend of fresh muskmelon and pineapple. The juice has a bright orange-yellow color and a tropical aroma. muskmelon pineapple juice has a smooth and creamy texture with a perfect balance of sweetness and tanginess from the muskmelon and pineapple. The juice is often served chilled and is a popular choice for a refreshing summer drink. To make muskmelon pineapple juice, combine the muskmelon, pineapple and ginger in a mixer. Add 1/2 cup of chilled water and ice-cubes. Blend till smooth. Serve muskmelon pineapple juice, immediately. The sharp, spicy touch of ginger acts as a refreshing contrast to the sweetness of the fruits in muskmelon pineapple juice. Ginger is an effective cure for congestion, sore throat, cold and cough. It aids digestion and relieves constipation. muskmelon pineapple juice is rich in vitamin C, Riboflavin (B2) and vitamin B1. With only 51 calories per glass of muskmelon pineapple juice, this juice is perfect for weight loss. Tips for muskmelon pineapple juice. 1. Muskmelon possesses a naturally sweet and subtly floral aroma that translates beautifully into juice. It offers a refreshing escape from the blandness of water or the sharp sweetness of other fruits. 2. Add chilled and roughly chopped pineapple. Pineapple's vibrant acidity and juicy sweetness act as a perfect counterpoint to the mild, delicate sweetness of muskmelon. Packed with vitamin C (64.7 mg / cup), pineapple is one such fruit which boosts immunity. They help build our line of defence against diseases by building white blood cells (WBC). Enjoy muskmelon pineapple juice | Indian ananas kharbuja juice | healthy pineapple muskmelon with ginger | with step by step photos. | [To make muskmelon pineapple juice, combine the muskmelon, pineapple and ginger in a mixer., Add 1/2 cup of chilled water and ice-cubes., Blend till smooth., Serve muskmelon pineapple juice immediately.] | [Energy, 51 cal, Protein, 0.6 g, Carbohydrates, 11.6 g, Fiber, 2.9 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 107.5 mg] | muskmelon-and-pineapple-juice-39013r |
| rcp41526 | Muskmelon Grapefruit and Prune Salad, Ibs Recipe | NA | NA | [muskmelon (kharbooja) cubes, grapefruit segments, chopped dried prunes, sunflower seeds (surajmukhi ke beej), salt freshly ground black pepper (kalimirch)] | 15 mins | 0 mins | [Indian Fruit Salad Recipes, Toss & Mix Salads (No cooking), Irritable Bowel Syndrome (IBS), Vitamin B1 Thiamine, B Vitamins, Antioxidant Rich Flavonoids] | 2Makes 2 servings | Indian | A brilliant combination of ingredients with complementary flavours and textures makes this a strikingly tasty salad! A sprinkling of sunflower seeds for crunch, and a dash of salt and pepper is all that the salad needs for a flavour boost. The combination of fruits being so interesting, the Muskmelon Grapefruit and Prune Salad does not even require a dressing. Just toss together the ingredients and a wonderful snack is ready for you to munch on. The salad uses stomach-friendly fruits, making this a great between-meals snack for those with IBS . | [Combine all the ingredients in a deep bowl and toss well., Serve immediately.] | [Energy, 70 cal, Protein, 1.6 g, Carbohydrates, 12.2 g, Fiber, 1.9 g, Fat, 1.8 g, Cholesterol, 0 mg, Sodium, 78.7 mg] | muskmelon-grapefruit-and-prune-salad-ibs-recipe-41526r |
| rcp2847 | Muskmelon Juice | NA | NA | [muskmelon (kharbooja) cubes, cardamom (elaichi) powder, lemon juice, ice-cubes] | 10 mins | 0 mins | [Gujarati Drinks, Indian Juices, Holi recipes, Indian Party, Cocktail Party, Mixer, Vitamin B1 Thiamine] | 2Makes 2 glasses | Gujarati | muskmelon juice | Indian Kharbooja juice | healthy muskmelon juice with cardamom | with 15 amazing images. Mellow and naturally sweet, muskmelon juice sings on its own, without a speck of added sugar or honey. Learn how to make healthy muskmelon juice with cardamom. To make muskmelon juice, combine the muskmelon, cardamom powder, lemon juice, ice-cubes and 1 cup of chilled water in a mixer. Blend till smooth. Serve muskmelon juice chilled. Summer is incomplete without mangoes and melons, and delightful treats made with them. With a high water content of around 90%, muskmelon juice effectively quenches thirst, especially during hot Indian summer months. A dash of lemon juice perks up the mild flavour of muskmelon, transforming the muskmelon juice into a tongue-tickling one, which is sure to appeal to everybody. Apart from being enjoyed plain, muskmelon juice can be blended with other fruits, vegetables, herbs, and spices to create countless flavor combinations. This allows for experimentation and customization based on personal preferences. Overall, muskmelon's delicious flavor, refreshing nature, nutritional value, affordability, and versatility make it a perfect choice for making muskmelon juice. muskmelon juice is rich in vitamin C and vitamin B1. With only 36 calories per glass of muskmelon juice, this juice is perfect for weight loss. Similarly cooling drinks like Watermelon Mojito, Minty Jamun Ginger Capriosca, Citrus Khus Cooler, Coconut Kewra Drink , Kiwi Kooler, Apple and Orange Drink and Ginger and Lemon Drink would be ideal to serve at the mocktail counter of your chaat party. Tips for muskmelon juice. 1. Muskmelon possesses a naturally sweet and subtly floral aroma that translates beautifully into juice. It offers a refreshing escape from the blandness of water or the sharp sweetness of other fruits. 2. Add cardamom (elaichi) powder. Cardamom has a unique, slightly sweet and spicy aroma with a hint of citrus. Adding it to muskmelon juice enhances its natural sweetness. 3. Add lemon juice. Lemon juice adds a touch of brightness and complexity to the flavor of muskmelon juice. Lemon is a very good source of vitamin C and thus helps in the production of white blood cells. Lemon juice is given to prevent the common cold. Enjoy muskmelon juice | Indian Kharbooja juice | healthy muskmelon juice with cardamom | with step by step photos. | [To make muskmelon juice, combine the muskmelon, cardamom powder, lemon juice, ice-cubes and 1 cup of chilled water in a mixer., Blend till smooth., Serve muskmelon juice chilled.] | [Energy, 31 cal, Protein, 0.6 g, Carbohydrates, 6.4 g, Fiber, 1.4 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 157.1 mg] | muskmelon-juice-2847r |
| rcp40467 | Muskmelon Juice for Babies | NA | NA | [muskmelon (kharbooja) cubes] | 5 mins | 0 mins | [Recipes for Weaning (8 to 9 months), Recipes for Baby (10 to 12 Months), Cancer Juices] | 1Makes 0.75 cup | NA | muskmelon juice for babies | muskmelon for babies recipe | muskmelon juice recipe for 6 month old babies | with 9 amazing images. Ideally, foods for babies should have a soothing flavour, attractive colour (to make them grab it!) and ample nutrients. This Muskmelon Juice for Babies fits perfectly with those requirements. Your baby will get a good share of antioxidants like vitamin A and vitamin C, from this tasty Muskmelon Juice, which will improve their health and immunity too. To get this recipe right, use ripe muskmelon, but not overripe ones. Prepare the Muskmelon Juice for Babies in a hopper, so you can serve it without further straining. Try this Muskmelon Juice for Babies and Carrot Juice for Babies separately, and once your baby gets used to it, try your hand at combining the two to make Carrot and Muskmelon Juice for Babies. Enjoy muskmelon juice for babies | muskmelon for babies recipe | muskmelon juice recipe for 6 month old babies with detailed step by step photos. | [Add a few muskmelon cubes in a hopper at a time to obtain the juice., Serve the muskmelon juice for babies immediately.] | [Energy, 51 kcal, Protein, 0.9 gm, Carbohydrates, 10.5 gm, Invisible Fat, 0.6 gm, Vitamin A, 507.0 mcg, Vitamin C, 38.0 mg] | muskmelon-juice-for-babies-40467r |
| rcp41806 | Muskmelon Papaya Infused Water | NA | NA | [muskmelon (kharbooja) cubes, papaya cubes] | 5 mins | 0 mins | [Low Cal Beverages, Detox Water with Fruits, Antioxidant Drinks] | 1Makes 1 servings | NA | Muskmelon Papaya Infused Detox Water is perfect for you if you love the smell of muskmelon. It is a good option for you if you want to maintain a healthy glowing skin. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the fruits in the pitcher along with water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The fruits can be discarded or more water can be added to make more detox water. Do not use the fruits for more than twice. You can also try other detox water like Pink Guava Apple Infused Water or Kiwi Watermelon Infused Water . | [Put 3 muskmelon cubes, all the papaya cubes and the remaining 3 muskmelon cubes in the infusing tube and close the lid., Fill ¾ of the bottle with water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 2 to 3 hours.] | [Not Given] | muskmelon-papaya-infused-water-41806r |
| rcp40847 | Muskmelon Watermelon and Wheat Grass Juice | NA | NA | [muskmelon (kharbooja) cubes, watermelon (tarbuj) cubes, wheat grass, orange segments, crushed ice] | 15 mins | 0 mins | [Indian Juices, Juicer and Hopper, Indian Cancer Patients, Low Calorie Drinks, Fresh Juices, Cancer Juices] | 2Makes 2 small glasses | Indian | This fibre-rich juice is a fantastic way to start your day! Not only is it tasty, healthy and low-cal, it is also quick and easy to make because it does not require straining. The fibre content of this Muskmelon Watermelon and Wheat Grass Juice is just one of the ways in which it aids in weight loss. It also gives you a good dose of antioxidants like vitamins A and C, which protect your body’s cells from free radical damage, leading to better functioning of cells and in turn improved metabolism and weight loss. Check out our super-satisfying Healthy Breakfast and Low-Calorie Snacks and Starters recipes that are healthy and tasty. | [Combine the muskmelon cubes, watermelon cubes, wheat grass and orange segments and blend in a juicer till smooth., Add some crushed ice in 2 individual glasses and pour equal quantities of the juice over it., Serve immediately., This recipe doesn’t turn out good in a hopper because wheat grass does not grind well in a hopper.] | [Energy, 55 cal, Protein, 0.8 g, Carbohydrates, 11.8 g, Fiber, 1.9 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 141.4 mg] | muskmelon-watermelon-and-wheat-grass-juice-40847r |
| rcp4685 | Muskmelon, Apple and Green Grapes Juice | BreakFast | NA | [muskmelon (kharbooja) cubes, apple cubes, green grapes, ice-cubes] | 2 mins | 0 mins | [Indian Juices, Quick Indian recipes for Kids, Kids Weight Loss, Healthy Indian Breakfast, Healthy Indian Acidity recipes, Indian Cancer Patients, Jaundice Diet] | 2Makes 2 glasses | Indian | muskmelon apple and grape juice recipe | melon apple grape juice | healthy melon apple juice | melon apple drink for glowing skin | with 15 amazing images. muskmelon apple and grape juice is a healthy potion which can be enjoyed for breakfast or as a nourishing snack. Learn how to make healthy melon apple juice. To make muskmelon apple and grape juice, add the muskmelon cubes, apple cubes and green grapes a few at a time in the juicer. Pour equal quantities of the juice into 2 individual glasses. Serve immediately. Although you can pop any combination of fruits into the juicer and turn out a healthy glassful, it helps to choose fruits that balance each other, so you can avoid adding sugar. That perfect balance is what makes the melon apple grape juice a super hit! Energy-giving yet fibre-rich, this one is a great choice for weight-watchers too. While some amount of fibre is lost in making the melon apple grape juice is the juicer, we suggest you use a high quality blender to avoid the need for straining and keeping the fibre intact. The fibre is a key nutrient which satiates you for a long time, aids in weight loss and helps maintain a healthy digestive system by avoiding constipation. The melon and grapes are also a good source of vitamin which helps to fight bacteria and virus by strengthening our immune system. This key nutrient in melon apple drink will also work to give you a glowing skin. The phytochemicals quercetin and catechin in apples in the healthy melon apple juice are strong antioxidants . They help to reduce damage to cells, and hence prevent many chronic diseases like cardiovascular, cancer and asthma and build the immune system. Being sugar free,it is also suitable for those suffering from acidity . Tips for muskmelon apple and grape juice. 1. When grapes are not in season, you can add orange or sweet lime for tang. 2. We do not recommend this juice for diabetics. 3. In a mixer put muskmelon (kharbooja) cubes. Muskmelon possesses a naturally sweet and subtly floral aroma that translates beautifully into juice. It offers a refreshing escape from the blandness of water or the sharp sweetness of other fruits. 4. Add apple cubes. Apple adds a touch of body and thickness to the juice, preventing it from being too watery or thin. This makes for a more satisfying and filling drink. Two-thirds of the fibre and lots of antioxidants are found in the peel. Apple benefits diabetics as the soluble fibre assists in regulating blood sugar and is heart friendly. Enjoy muskmelon apple and grape juice recipe | melon apple grape juice | healthy melon apple juice | melon apple drink for glowing skin | with step by step photos. | [To make muskmelon apple and grape juice, combine the muskmelon, apples and grapes in a mixer., Add 10 ice-cubes., Blend till smooth and creamy., Serve muskmelon apple and grape juice immediately.] | [Energy, 84 cal, Protein, 0.6 g, Carbohydrates, 19.1 g, Fiber, 3.1 g, Fat, 0.6 g, Cholesterol, 0.1 mg, Sodium, 94.7 mg] | muskmelon-apple-and-green-grapes-juice-4685r |
| rcp3550 | Muskmelon, Orange and Coconut Drink | NA | Veg | [muskmelon (kharbooja) cubes, orange segments, tender coconut, black salt (sanchal), ice-cubes, mint leaves (pudina)] | 15 mins | 0 mins | [Indian Mocktails, No Cooking Veg Indian, Indian Birthday Party, High Tea Party, Mixer, Healthy Foods for Kids, Quick Indian recipes for Kids] | 4Makes 4 small glasses | Indian | muskmelon orange and coconut drink recipe | Indian muskmelon coconut smoothie | kharbuja aur santre ka juice | healthy cantaloupe orange smoothie | muskmelon orange and coconut drink recipe | Indian muskmelon coconut smoothie | kharbuja aur santre ka juice | is an attractive orange-coloured healthy Indian juice that is made with ZERO sugar! Learn how to make healthy cantaloupe orange smoothie. The unusual combination of muskmelon, orange and coconut water lends a refreshing flavour to this drink. Tender coconut water adds a tingling sensation to the tangy flavour of orange, while muskmelon gives a soothing texture and pleasant scent to it. A touch of black salt perks up the muskmelon orange and coconut drink further. Indeed, in the midst of our hectic lifestyles, drinks like this that detox and refresh the body feel heavenly. In this kharbuja aur santre ka juice, vitamin A rich muskmelon has been creatively blended with vitamin C rich orange juice and coconut water to make a mouth-watering immune booster. vitamin A and vitamin C team up to build your immune cells, which counteract the harmful effect of free radicals and help us to stay healthy. They also mop out the skin damaging molecules, keeping you radiant and smiling all day! Tips on Indian muskmelon coconut smoothie. 1. We suggest you add black salt (sanchal ) to the drink. The distinct flavour of this black salt is what makes it unique 2. Serve immediately or within 2 hours as coconut water will get spoilt over time. Store in fridge if serving within 2 hours. 3. Add 10 to 12 ice cubes. This will chill the juice. Enjoy muskmelon orange and coconut drink recipe | Indian muskmelon coconut smoothie | kharbuja aur santre ka juice | healthy cantaloupe orange smoothie | with step by step photos. | [To make muskmelon orange and coconut drink, combine all the ingredients in a mixer and blend till smooth., Pour equal quantities of the muskmelon orange and coconut drink into 4 individual glasses and serve immediately.] | [Energy, 64 cal, Protein, 1 g, Carbohydrates, 13.1 g, Fiber, 5.6 g, Fat, 0.9 g, Cholesterol, 0 mg, Sodium, 80.4 mg] | muskmelon-orange-and-coconut-drink-3550r |
| rcp4642 | Muskmelon, Pear and Apple Salad | NA | NA | [muskmelon (kharbooja) cubes, pear cubes, apple cubes, chopped parsley, thick low-fat curds (dahi), mustard (rai / sarson) powder, salt] | 15 mins | 0 mins | [Hypothyroidism Diet, Healthy Indian Salads with healthy dressing, Healthy Heart Salads Raitas, High Fiber Indian Salads, High Fiber Indian Recipes for Diabetes, High Fiber to Lower Cholesterol, Diabetes Hypothyroidism Diet] | 4Makes 4 servings | Indian | Muskmelon, Pear and Apple Salad in low-cal curd based parsley dressing is a yummy treat for diabetics and others as well. The apple and pear in this recipe provide a good dose of fibre, while the muskmelon provides the required Vitamin A! What is more, the irresistibly tasty curd-parsley dressing too is made suitable for health-watchers in this version, which replaces cream with thick low-fat curds. | [Combine the muskmelon, pear and apples in a deep bowl and mix well., Just before serving, add the parsley dressing and toss well., Serve immediately.] | [Energy, 45 cal, Protein, 1.3 g, Carbohydrates, 9.3 g, Fiber, 2.3 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 79.6 mg] | muskmelon-pear-and-apple-salad-4642r |
| rcp38861 | Muskmelon, Pineapple and Wheat Grass Juice | NA | NA | [muskmelon (kharbooja) cubes, pineapple cubes, chopped wheat grass, orange segments, crushed ice] | 5 mins | 0 mins | [Indian Juices, Juicer and Hopper, Fresh Juices] | 2Makes 2 small glasses | Indian | Down South, especially in cities like Chennai, it is very common to see people stopping at juice stalls during their morning walk, to take a glass of wheatgrass juice with a dash of lemon. Here is a healthier and tastier version that you can make at home. The muskmelon, pineapple and wheatgrass juice pools in the nutrition of fruits with that of wheatgrass, resulting in a fibre-rich, pleasantly-coloured, delicious juice that is ideal for breakfast, especially for those wanting to lose weight. Apart from adding ‘zero fat’ bulk to the juice, muskmelon is also high in fibre and vitamin A. So, it helps you keep full without adding calories. Pineapple imparts a natural sweetness to the juice and can be considered as a good substitute to high-calorie sweets and dessert. Besides, an enzyme present in pineapple called bromelain aids in digestion. Wheatgrass contains chlorophyll, which helps purify the liver and also neutralizes toxins. It also helps in lowering blood cholesterol by blocking its absorption. | [Add muskmelon cubes, pineapple cubes, wheat grass and orange segments and blend in a juicer till smooth., Add some crushed ice in 2 individual glasses and pour equal quantities of the juice over it., Serve immediately., This recipe doesn’t turn out good in a hopper because wheat grass does not grind well in a hopper.] | [Energy, 80 cal, Protein, 1 g, Carbohydrates, 18.1 g, Fiber, 3.8 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 148.9 mg] | muskmelon-pineapple-and-wheat-grass-juice-38861r |
| rcp3413 | Mustard Chilli Pickle, Oil Free Achaar | NA | NA | [bhavnagri chillies, fennel seeds (saunf), split mustard seeds (rai na kuria), turmeric powder (haldi), chilli powder, lemon juice, salt] | 15 mins | 3 mins | [Gujarati Kachumber / Chutneys / Achar, Pickles / Achar, Oil free Achaar, Indian Party] | 2Makes 2 servings | Gujarati | mustard chilli pickle recipe | stuffed bhavnagri chilli pickle | stuffed bhavnagri chilli ka achar | masala bharwa mirch | oil free Indian pickle | with 13 amazing images. mustard chilli pickle recipe | stuffed bhavnagri chilli pickle | stuffed bhavnagri chilli ka achar | masala bharwa mirch | oil free Indian pickle is a spicy pickle for all the achar lovers. Learn how to make mustard chilli pickle. Sliced bhavnagri green chillies have been stuffed with roasted fennel seeds powder along with other pickling spices like turmeric powder and chilli powder and lemon juice. You can serve this masala bharwa mirch immediately or mature it for at least 2 hours before serving. To make mustard chilli pickle, place the fennel seeds in a broad non-stick pan and dry roast them on a medium flame for 2 to 3 minutes. Cool slightly and pound them in a mortar and pestle (khalbhatta) to a coarse powder. Combine this fennel seeds powder and add all the other ingredients and toss well. Stuff the bhavnagri chillies with this mixture using a spoon. Keep aside for 2 hours and then serve. You can store it in an air-tight glass jar. It stays for upto 3 months when refrigerated . This oil free Indian pickle, not only is devoid of fat but also has a restricted quantity of salt. So it is a healthier option to devour with your favourite Indian meal. However, we do not recommend this pickle on a daily basis in huge quantities. Tips for bhavnagri chilli ka achar. 1. While buying fresh chillies look for crisp unwrinkled ones. Make sure they are bright and unbroken. 2. Cut them into thick roundels so stuffing them becomes easier. 3. IF you are not comfortable stuffing the chillies with a spoon, you can stuff with your fingers as was done traditionally. 4. Store the pickle in a glass jar only. Storing in steel canisters or jars can change the taste of the pickle. You can also try other oil-free pickles like Crunchy Vegetable Pickle or Baby Mangoes in Brine. Enjoy mustard chilli pickle recipe | stuffed bhavnagri chilli pickle | stuffed bhavnagri chilli ka achar | masala bharwa mirch | oil free Indian pickle | with step by step photos. | [To make mustard chilli pickle, roast the fennel seeds. Pound them to a coarse powder in a mortar and pestle., Combine all the ingredients and toss well., Bottle in a sterlised glass jar., This mustard chilli pickle is ready to eat immediately. It can be kept under the sun for 3 to 4 days so that the flavours mellow down. It stays refrigerated for upto 3 months.] | [Energy, 62 cal, Protein, 4 g, Carbohydrates, 8.9 g, Fiber, 9 g, Fat, 1.2 g, Cholesterol, 0 mg, Sodium, 3876.9 mg] | mustard-chilli-pickle--oil-free-achaar-3413r |
| rcp4350 | Mustard Masala Jackfruit | NA | Veg | [jackfruit cubes, turmeric powder (haldi), salt, mustard seeds ( rai / sarson), whole dry kashmiri red chillies, oil, water, mustard (rai / sarson) oil, mustard seeds ( rai / sarson), urad dal (split black lentils), red chilli, curry leaves (kadi patta), chopped coriander (dhania)] | 15 mins | 21 mins | [Cuisine, Indian Veg Recipes, Hyderabadi Dishes, Hyderabadi, Sukhi Sabzis, Semi-Dry Sabzis, Traditional Indian Sabzis, Indian Party] | 4Makes 4 servings (4 serving ) | Indian | The Mustard Masala Jackfruit is a spicy preparation that totally masks the raw flavour of jackfruit and turns it into a fiery, tongue-tickling delicacy! A must-try for spice lovers, this recipe flavours raw jackfruit with a special masala of mustard and red chillies. It is the mustard that gives this dish its characteristic taste, which is not just spicy but pungent in a unique way. It leaves your palate warm with the heat of the chillies and mustard. Although simple and traditional, the tempering of mustard seeds and urad adds a rich aroma and nice crunch to this flavour-packed treat. Enjoy it with rice or rotis . You can also have a go at other jackfruit recipes like Jackfruit Curry and Kathal ki Subzi . | [Boil 2 cups of water in a deep non-stick pan, add the jackfruit, turmeric powder and salt, mix well and cover with the lid and cook on medium flame for 15 minutes, while stirring occasionally., Drain and discard the water. Keep aside., Heat the oil in a deep non-stick pan, add the mustard seeds and sauté on a medium flame for a few seconds., Add the urad dal, dry kashmiri red chilli and curry leaves and sauté on a medium flame for a few seconds., Add the ground masala paste, mix well and cook on medium flame for 1 minute, while stirring occasionally., Add the jackfruit and ¼ cup of water and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Serve hot garnished with coriander.] | [Energy, 106 cal, Protein, 1.5 g, Carbohydrates, 48.7 g, Fiber, 0.8 g, Fat, 5.8 g, Cholesterol, 0 mg, Vitamin A, 52.5 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 7.6 mg, Folic Acid, 2.6 mcg, Calcium, 13.9 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0.8 mg, Potassium, 16 mg, Zinc, 0.1 mg] | mustard-masala-jackfruit-4350r |
| rcp2134 | Mustard Vinaigrette Dressing | NA | Veg | [mustard (rai / sarson) paste, castor sugar, vinegar, chopped garlic (lehsun), salt, oil] | 5 mins | 0 mins | [French Salads, Indian Salad Dressings, No Cooking Veg Indian, B Vitamins, Vitamin B5 Pantothenic Acid Rich] | 1Makes 0.75 cup (10 tbsp ) | Indian | Here is a peppy and tongue-tickling dressing, perfect for use with salads . A pinch of sugar and a dash of black pepper very beautifully manoeuvre the pungency of ingredients like mustard paste and garlic into a very aesthetic level, making this a very vibrant but versatile dressing. The Mustard Vinaigrette Dressing can be stored in an airtight jar in the fridge for around two weeks. Every time you wish to use it, shake the bottle vigorously to mix all the ingredients well, and then use. | [Combine all the ingredients, except the oil in a deep bowl and mix well., Gradually, add the oil little by little to the mustard mixture, while mixing it vigorously using a whisk., Use as required.] | [Energy, 88 cal, Protein, 0 g, Carbohydrates, 0.6 g, Fiber, 0 g, Fat, 9.5 g, Cholesterol, 0 mg, Vitamin A, 85.7 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 0 mg, Folic Acid, 0 mcg, Calcium, 0 mg, Iron, 0 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0 mg, Potassium, 0 mg, Zinc, 0 mg] | mustard-vinaigrette-dressing-2134r |
| rcp4995 | Muttar Chaat | Snacks | NA | [tender green peas, jeera (cumin seeds), aniseeds (vilayati saunf), amchur (mango peel powder), chaat masala, asafoetida (hing), green chillies, chopped, sugar, lemon juice, papdi or bhel ki puri, bhujia, chopped coriander (dhania), butter, oil, salt] | | 10 mins. | [Chaat, Evening Tea Snacks, Pan, Snack Recipes for Kids] | 4Serves 4. | NA | A riot of flavours, typical of any chaat - but with the bhujia adding a great new dimension. | [Blanch the peas in boiling water for 5 minutes. Drain and crush lightly., Heat the oil in a pan. Add the jeera and saunf and cook for a few seconds., Add the hing and green chillies and cook for a few seconds., Add the peas, amchur powder, chaat masala, sugar and salt and cook for a few minutes., Add the butter and sprinkle the lemon juice and coriander., Garnish with crushed bhujia and papdi.] | [Energy, 1177 cal, Protein, 30.5 g, Carbohydrates, 82.9 g, Fiber, 16.2 g, Fat, 80.3 g, Cholesterol, 1.9 mg, Sodium, 66.7 mg] | muttar-chaat-4995r |
| rcp32725 | Mutter Aur Phudine ki Tikki ( Kebabs and Tikkis Recipes) | Snacks | Veg | [boiled green peas, mashed potatoes, mint leaves (phudina), salt, garam masala, green chillies, oil] | 5 mins | 10 mins | [Frozen Foods, Indian Freezer Recipes, Indian Snacks for Entertaining, Tikki Recipes, Collection of Tikki, Deep Fry, Mixer, Kadai Veg, Frozen Foods Tikki, Cutlets] | 8Makes 8 tikkis | Indian | Green peas make great tikkis when combined with potatoes and a handful of mint leaves. | [Combine all the ingredients and blend in a mixer to a coarse mixture (add a little water if required)., Divide the mixture into 8 to 10 equal portions and shape each portion into a round tikki., Heat the oil in a kadhai on a medium flame and deep-fry the tikkis till they are golden brown in colour from all sides. Drain on an absorbent paper and serve hot.] | [Energy, 44 cal, Protein, 1.4 g, Carbohydrates, 4.1 g, Fiber, 1.6 g, Fat, 2.5 g, Cholesterol, 0 mg, Vitamin A, 38.4 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 2.6 mg, Folic Acid, 2.6 mcg, Calcium, 4.1 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 2 mg, Potassium, 28 mg, Zinc, 0 mg] | mutter-aur-phudine-ki-tikki--kebabs-and-tikkis-recipes-32725r |
| rcp33908 | Mutter Pulao ( Microwave Recipe ) | NA | NA | [ghee, cumin seeds (jeera), cinnamon (dalchini), cloves (laung / lavang), bay leaves (tejpatta), green chillies,chopped, chopped onions, long grain rice (chawal) (basmati), green peas, salt, sliced onions] | 10 mins | 17 mins | [Punjabi Pulao | Punjabi Rice, Biryani] | 4Makes 4 servings | Punjabi | Peas pulao! who doesn’t know about it, who doesn’t like it? even kids like to safely order peas pulao when you take them to a new restaurant, because it is quite a simple dish and difficult to spoil! i somehow feel that making this in the microwave retains the colour and crunchiness of the peas, the texture of the rice, and the sweetness of the spices better than other cooking methods. The mild fragrance of condiments that emanates when this pulao cooks transforms the kitchen into a heavenly location! ensure you stir well in between so that the rice grains do not stick to each other. Serve with kadhi to make a complete meal. | [Put the ghee in a microwave safe bowl and microwave on high for 15 seconds., Add the cumin seeds, cinnamon, cloves, bayleaves, green chillies and onions, mix well and microwave on high for 2 minutes, stirring once in between after 1 minute., Add the rice, green peas, salt and 2 cups of water and mix well. Cover and microwave on highfor 15 minutes, stirring twice in between after every 5 minutes., Serve immediately garnished with fried onions and mint sprig.] | [Energy, 298 cal, Protein, 5 g, Carbohydrates, 39.6 g, Fiber, 4.1 g, Fat, 13.3 g, Cholesterol, 0 mg, Sodium, 4.9 mg] | mutter-pulao--microwave-recipe--33908r |
| rcp807 | Mysore Masala Dosa, Traditional Crispy Dosa | Dinner | Veg | [dosa batter, chana dal (split bengal gram), ginger (adrak), cloves (laung / lavang), chopped onions, whole dry kashmiri red chillies, turmeric powder (haldi), oil, salt, boiled potato cubes, oil, urad dal (split black lentils), mustard seeds ( rai / sarson), curry leaves (kadi patta), chopped green chillies, asafoetida (hing), chopped onions, turmeric powder (haldi), chilli powder, salt, chopped coriander (dhania), oil, sambhar] | 20 mins | 20 mins | [South Indian, Different Types of Dosa, South Indian Breakfast, Dinner, Breakfast Idlis / Dosas / Uttapam, One Dish Vegetarian Meals, One Meal Dinner] | 6Makes 6 dosas | South Indian | Mysore masala dosa recipe | traditional Mysore dosa | crispy Mysore masala dosa | with 71 amazing images. Mysore masala dosa is made by smearing dosas with a special Mysore chutney that is sweet, tangy, spicy and garlicky, and then stuffing it with delectable Potato Bhaji. Learn how to make Mysore masala dosa recipe | traditional Mysore dosa | crispy Mysore masala dosa | Mysore masala dosa is crisp and soft dosa spiced with red chutney and served with a potato dish, along with coconut chutney. The red chutney gives the Masala Dosa the fresh flavour. Coconut gives the chutney a rich texture, while spinach makes the green all the more vibrant! The Potato Bhaji as always is the highlight of the crispy Mysore masala dosa with red chutney. The awesome softness of boiled potatoes and the peppy flavour of onion and green chillies make the stuffing a top class value-add to the dosas. Serve the Mysore masala dosa with Green Chutney immediately on preparation. Tips to make Mysore masala dosa: 1. Instead of red chutney you can use green chutney to make mysore masala dosa. 2. Make sure to sizzle the tava before making every dosa. 3. Mysore masala dosa should be served immediately otherwise it will become soggy. Enjoy Mysore masala dosa recipe | traditional Mysore dosa | crispy Mysore masala dosa | with detailed step by step photos. | [Heat the oil in a non-stick pan, add onion, ginger, garlic and chana dal, sauté on medium flame for 2 to 3 minutes., Now add tomatoes and dried kashmiri chillies, saute on medium flame for a minute. Cool completely., Transfer into a mixer, add turmeric powder, salt and 1/3 cup water , blend into a smooth paste., Heat the oil in a broad non-stick pan, add urad dal and mustard seeds and sauté on a medium flame for 30 seconds., Add the curry leaves, green chillies and asafoetida and sauté on a medium flame for few seconds., Add the onions and turmeric powder and sauté on a medium flame for 2 minutes., Add the potatoes, chilli powder and salt, mix well and cook on a medium flame for 2 minutes, while mashing it with the back of a spoon., Add the coriander, mix well and cook on a medium flame for 1minute, while stirring occasionally. Keep aside., Divide the potato bhaji into 6 equal portions., To make mysore masala dosa, heat a non-stick tava (griddle), sprinkle a little water and wipe it off gently using a cloth., Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle., Smear little oil over it and along the edges and cook on medium flame till the dosa turns light brown in colour., Spread 2 tsp of the prepared green chutney and spread it evenly over it. Cook it on a medium flame for 1 minute., Place a portion of the prepared potato bhaji in the center and fold the dosa from 2 sides and press gently., Serve the mysore masala dosa immediately with sambhar.] | [Energy, 152 cal, Protein, 12.2 g, Carbohydrates, 16.2 g, Fiber, 2.7 g, Fat, 8.6 g, Cholesterol, 0 mg, Sodium, 12.4 mg] | mysore--masala-dosa-traditional-crispy-dosa-807r |
| rcp42718 | Mysore Barley Dosa | Snacks | NA | [barley (jau), urad dal (split black lentils), fenugreek (methi) seeds, salt, oil, chana dal (split bengal gram), urad dal (split black lentils), whole dry kashmiri red chillies, chilli powder, tamarind (imli) pulp, black peppercorns (kalimirch), chopped jaggery (gur), grated coconut, salt, ghee] | 10 mins | 52 mins | [Different Types of Dosa, Breakfast Idlis / Dosas / Uttapam, Tava, Low Cholesterol, PCOS, Low Cholesterol Breakfast, Low Cholesterol Starters, Snacks] | 12Makes 12 dosas | NA | Mysore barely dosa recipe | barley urad dal dosa | healthy Mysore barely dosa | with 20 amazing images. We are always on the lookout for recipes that make good use of different grains, not just rice and wheat. One such journey led us to this brilliant Mysore barely dosa. barley urad dal dosa is a nutritious dosa made with a batter of barley and urad, perked up with a tongue-tickling Mysore chutney. The Mysore chutney is famous for its balanced blend of varied flavour tones such as sweet, sour and spicy. The awesome texture of this dosa together with the lingering flavour and aroma of the chutney make it a great hit with all age groups. I would like to suggest 4 tips to make the perfect Mysore barely dosa. 1. Ensure that the Mysore chutney is a little thick which will help in easy spreading on the dosa. We have used around 1 cup of water for blending. 3. Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter circle. Do not apply any sort of fat on the tava and make sure the tava is not too hot nor too cold. 4. Smear ½ tsp of ghee and 1 tbsp of the mysore chutney evenly over the dosa using a spatula over it and cook on a medium flame till the dosa turns golden brown in colour and crisp. Before scraping make sure it is cooked along the edges. See why we like this healthy barely urad dal dosa. Barley is diabetic and pregnancy friendly. A high fibre diet for years has been paired with reduced risk of heart disease. The fiber (2.73 g) from barley helps reduce blood cholesterol levels. Urad dal being rich in phosphorus it works with calcium to build our bones, high in fibre and good for heart, good for lowering cholesterol and good for diabetes. While the flavour is kind of self-sufficient, you can add a cup of sambhar and some coconut chutney to the meal to make it even more special. Enjoy how to make Mysore barely dosa recipe | barley urad dal dosa | healthy Mysore barely dosa | with detailed step by step photos. | [Heat the oil in a broad pan, add the chana dal and urad dal and sauté on a medium flame for a few seconds or till they turn golden brown in colour., Add the red chillies and sauté on a medium flame for 2 minutes., Add the chilli powder, tamarind pulp, peppercorns, jaggery and coconut, mix well and sauté on a medium flame for a minute. Keep aside., When cool, add the salt and blend in a mixer to a smooth paste, adding water as required., To make mysore barely dosa, wash and soak the barley, urad dal and fenugreek seeds in enough water in a deep bowl for at least 6 hours., Drain and blend in a mixer till smooth using approx. 1¼ cup of water., Transfer the mixture into a deep bowl, cover it with a lid and allow it to ferment in a warm place for at least 10 to 12 hours., Add the salt and mix well., Heat a non-stick tava (griddle) and sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth., Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter circle., Smear ½ tsp of ghee and 1 tbsp of the mysore chutney evenly over the dosa using a spatula over it and cook on a medium flame till the dosa turns golden brown in colour and crisp., Fold over to make a semi-circle or roll., Repeat with the remaining batter to make 11 more mysore barely dosa., Serve the mysore barely dosa immediately.] | [Energy, 129 cal, Protein, 4.2 g, Carbohydrates, 16.2 g, Fiber, 2.3 g, Fat, 5.3 g, Cholesterol, 0 mg, Sodium, 7.2 mg] | mysore-barley-dosa-42718r |
| rcp42173 | Mysore Bonda, Instant Mysore Bajji, Goli Baje | Snacks | NA | [curd (dahi), plain flour (maida), rice flour (chawal ka atta), cumin seeds (jeera), chopped ginger (adrak), chopped green chillies, coriander (dhania), baking soda, salt, oil, coconut] | 10 mins | 25 mins | [South Indian Vada, South Indian Breakfast, Andhra Cuisine, Karnataka Cuisine, Indian Snacks for Entertaining, Evening Tea Snacks, Kitty Party Snacks] | 5Makes 5 servings | Andhra | Mysore bonda recipe | Instant Mangalore goli baje | Mysore bajji | ullundu bonda | with amazing 17 images. Bonda is a South-Indian snack which has a lot many variations and we have got you the traditional Mysore bonda recipe. Everyone has their own way of making it and this is our Mangalore goli baje version. An awesome snack from the ever-busy kitchens of Mysore, the Instant Mysore Bonda is a deep-fried bhajiya made of plain flour, rice flour and curds, perked up with a range of appropriate taste givers like ginger and green chillies. Tips for Mysore bonda recipe. 1. Curds help in making the Mysore bonda light. 2. Grated coconut, chopped onions or other veggies can be added to perk up the Mysore bajji. 3. Add baking soda and salt to taste. The soda along with curd is the most important ingredient to make the Mangalore bonda soft and light. Add salt only when you are ready to fry the bondas. Resting the batter with salt for more time will make the batter runny and watery. This traditional South Indian bonda snack, a specialty of Karnataka, has a beautifully reddish-golden hue, a crisp outer surface and a super-soft inner core, somewhat like bread. Making South Indian style bonda is easy to make. You do not require much ingredients for preparing this dish, we have used minimum and basic of ingredients yet getting an amazing outcome. I personally enjoy having Instant Mysore bonda in the monsoons. Mysore bonda tastes wonderful when served hot with chutney, and a cup of hot milky filter coffee! You can also try other South Indian recipes like the Masala Vadas and South Indian Filter Coffee. Learn to make Mysore bonda recipe | Instant Mangalore goli baje | Mysore bajji | ullundu bonda | with detailed step by step recipe photos and video below. | [To make mysore bonda, combine the curds and ½ cup of water in a deep bowl and whisk well., Combine all the ingredients, including the curd-water mixture in a deep bowl and mix very well using your hands., Heat the oil in a deep non-stick pan, take a small portion of the batter with your fingers and deep-fry, a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve the mysore bonda immediately with coconut chutney or green chutney.] | [Energy, 227 cal, Protein, 4.2 g, Carbohydrates, 23.3 g, Fiber, 0.3 g, Fat, 12.3 g, Cholesterol, 4.8 mg, Vitamin A, 226.5 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.7 mg, Vitamin C, 1.9 mg, Folic Acid, 2 mcg, Calcium, 70.9 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 8.4 mg, Potassium, 63.8 mg, Zinc, 0.2 mg] | mysore-bonda-instant-mysore-bajji-goli-baje-42173r |
| rcp1657 | Mysore Chutney, South Indian Mysore Chutney | NA | NA | [chana dal (split bengal gram), urad dal (split black lentils), oil, whole dry kashmiri red chillies, chopped jaggery (gur), garlic (lehsun) cloves, tamarind (imli) pulp, peppercorns (kalimirch), grated coconut, chilli powder, salt] | 10 mins | 8 mins | [South Indian Chutney, Karnataka Cuisine, different kinds of Indian chutney, Mixer, Quick Chutneys, Healthy Chutney] | 2Makes 1.5 cups (21 tbsp ) | Karnataka | Mysore chutney recipe | South Indian Mysore chutney | with 17 amazing images Kannada cuisine is generally marked by the moderate use of coconut and jaggery in almost all accompaniments. Here in the Mysore chutney, these ingredients come together with a combination of dals, tamarind and spices. This South Indian Mysore chutney can be spread on the inner side of dosa and topped with Potato Bhaji, to make Mysore Masala Dosa. Notes on South Indian Mysore chutney. 1. Red chillies not only provide the required spiciness but also, a bright colour. You can increase or reduce the quantity of red chilies for a spicier or milder taste. 2. Add the jaggery. It balances the sourness from tamarind pulp. 3. Add the coconut. Coconut is a major ingredient of most South-Indian chutneys.It enhances the flavour and adds to their bulk. You can also serve this South Indian Mysore chutney with other South Indian snacks like idli, Medu Vada, Maddur Vada, Assorted Uttapa Platter, Urad Dal and Vegetable Appe, Quick Idiyappam and Spinach Appam. Enjoy how to make Mysore chutney recipe | South Indian Mysore chutney | with detailed step by step photos and video below. | [To make mysore chutney, heat the oil in a non-stick pan, add the chana dal and urad dal and cook on a medium flame for 2 to 3 minutes or till they turn light brown in colour, while stirring continuously., Add the red chillies and sauté on a medium flame for 2 minutes., Add the jaggery, garlic and tamarind pulp and peppercorns, mix well and cook on a medium flame for 1 minute., Add the coconut, chilli powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Allow it to cool a little and then blend in a blender using approx. 1 cup of water to a smooth paste., Serve the mysore chutney immediately or store in an air-tight container in the refrigerator and use within 2 days.] | [Energy, 53 cal, Protein, 1.3 g, Carbohydrates, 4.7 g, Fiber, 1.3 g, Fat, 3.2 g, Cholesterol, 0 mg, Sodium, 4.5 mg] | mysore-chutney-south-indian-mysore-chutney-1657r |
| rcp43100 | Mysore Dalia Dosa | BreakFast | NA | [broken wheat (dalia), urad dal (split black lentils), fenugreek (methi) seeds, salt, ghee, oil, chana dal (split bengal gram), urad dal (split black lentils), whole dry kashmiri red chillies, chilli powder, tamarind (imli) pulp, black peppercorns (kalimirch), grated coconut, salt] | 10 mins | 25 mins | [Different Types of Dosa, Breakfast Chillas, Indian Pancakes, Evening Tea Snacks, Indian Breakfast Recipes for Kids, Kids After School, Indian Teen, Which Idlis and Dosas are healthy] | 6Makes 6 dosas | Indian | Mysore dalia dosa recipe | broken wheat urad dal dosa | healthy Mysore daliya dosa | with 42 amazing images. Mysore dalia dosa is a healthy and delicious variation of the classic South Indian dosa, made with broken wheat (dalia) and lentils. Learn how to make Mysore dalia dosa recipe | broken wheat urad dal dosa | healthy Mysore daliya dosa | Healthy mysore daliya dosa is a delectable recipe that tantalizes the taste buds with its unique flavors and textures. This batter is then fermented overnight to enhance its taste and digestibility. When ready to cook, a ladleful of the batter is spread thinly onto a hot griddle, creating a crispy and golden-brown dosa. The distinguishing feature of Mysore dalia dosa lies in its spicy and tangy red chutney, which is also made healthy from a blend of red chillies, lentils, garlic, tamarind, and other spices, which is smeared generously over the dosa before folding. The result is a mouthwatering delight that pairs perfectly with coconut chutney and sambar, making it a satisfying breakfast. Mysore dalia dosa offers a healthy twist on the traditional dosa. Both dalia and urad dal are high in fibre and protein, which can promote digestive health, regulate blood sugar levels, and aid in weight management. pro tips to make Mysore dalia dosa recipe: 1. Washing and soaking the lentils (dalia) for at least 4-6 hours is crucial. This ensures they soften completely and blend into a smooth batter. You can even soak them overnight for best results. 2. Adding a touch of fenugreek seeds (methi) to the batter enhances the flavor profile. It also helps in fermentation. 3. Make sure you sizzle the tava well before making every dosa. Enjoy Mysore dalia dosa recipe | broken wheat urad dal dosa | healthy Mysore daliya dosa | with detailed step by step images. | [Heat the oil in a broad pan, add the chana dal and urad dal and sauté on a medium flame for a few seconds or till they turn golden brown in colour., Add the red chillies and sauté on a medium flame for 2 minutes., Add the chilli powder, tamarind pulp, peppercorns and coconut, mix well and sauté on a medium flame for a minute. Keep aside., When cool, add the salt and blend in a mixer to a smooth paste, adding water as required., To make mysore dalia dosa recipe, wash and soak the broken wheat, urad dal and fenugreek seeds in enough water in a deep bowl for at least 3 hours. Drain and blend in a mixer till smooth using approx. 1 cup of water., Transfer the mixture into a deep bowl, cover it with a lid and allow it to ferment in a warm place for overnight., Add the salt and mix well., Heat a non-stick tava (griddle) and sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth., Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter circle., Smear ½ tsp of ghee and ½ tbsp of the mysore chutney evenly over the dosa using a spatula and cook on a medium flame till the dosa turns golden brown in colour and crisp., Fold over to make a semi-circle or roll., Repeat with the remaining batter to make 5 more dosas., Serve the mysore dalia dosa immediately.] | [Energy, 178 cal, Protein, 5 g, Carbohydrates, 26.9 g, Fiber, 2.4 g, Fat, 5.6 g, Cholesterol, 0 mg, Sodium, 7.5 mg] | mysore-dalia-dosa-43100r |
| rcp32928 | Mysore Dosa | BreakFast | NA | [rice (chawal), urad dal (split black lentils), fenugreek (methi) leaves, rice (chawal), sugar, salt, coconut oil, coconut, sambhar, oil, chana dal (split bengal gram), urad dal (split black lentils), whole dry kashmiri red chillies, tamarind (imli) pulp, peppercorns (kalimirch), grated jaggery (gur), grated coconut, salt] | 25 mins | 25 mins | [South Indian, Different Types of Dosa, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Mixer, Tava] | 8Makes 8 dosas (8 dosa ) | South Indian | This is a variation to a dosa. This dosa gives a nice tangy flavour which will leave your mouth watering for some more. | [Heat the oil in a pan, add the chana dal and urad dal and sauté on a medium flame till they turn golden brown in colour, while stirring continuously., Add the red chillies and sauté on a medium flame for 2 minutes, while stirring continuously., Add the tamarind, peppercorns, jaggery and coconut, mix well and sauté on a medium flame for a minute, while stirring continuously. Keep aside., When cool, add salt and blend in a mixer to a smooth paste, adding a little water if needed. Use as required., Soak the rice seperately in enough water for 3 hours and drain., Blend the rice in a mixer till smooth. Remove and keep aside., Soak the urad dal, fenugreek seeds and beaten rice togeather in enough water for 3 hours and drain., Blend the urad dal, fenugreek seeds and beaten rice togeather in a mixer till smooth and frothy ( add water little by little as required ). Remove and keep aside., Combine the urad dal paste and rice paste togeather in a bowl and cover and keep aside to ferment for atleast 3 to 4 hours., Once the batter is fermented , add the sugar and salt to the batter and mix well., Heat a non-stick pan and sprinkle a little water on it. It should steam immediately., Grease it with oil and wipe hard with a slice of onion or potato., Pour a ladeful of the batter on the tava and spread in a circular motion to make 125 mm (5") thin dosa., Spread 1 tbsp of mysore chutney evenly on the dosa., Smear a liitle oil along the sides, cook till the dosa turns brown and crispy and fold over to make a semi-circle., Repeat with the remaining batter to make 7 more dosas. Serve hot with fried chutney and sambhar.] | [Energy, 286 cal, Protein, 7 g, Carbohydrates, 34 g, Fiber, 5.3 g, Fat, 13.6 g, Cholesterol, 0 mg, Sodium, 17.2 mg] | mysore-dosa-32928r |
| rcp33392 | Mysore Masala Dosa ( Mumbai Roadside Recipe) | Snacks | Veg | [chana dal (split bengal gram), urad dal (split black lentils), oil, whole dry kashmiri red chillies, chopped jaggery (gur), garlic (lehsun) cloves, tamarind (imli) pulp, peppercorns (kalimirch), grated coconut, chilli powder, salt, butter, chopped onions, chopped capsicum, shredded cabbage, chopped tomatoes, grated beetroot, grated carrot, chilli powder, pav bhaji masala, chopped coriander (dhania), salt, potatoes, dosa batter, butter, coconut chutney, sambhar] | 30 mins | 25 mins | [South Indian, Mumbai Street Food, Indian Snacks for Entertaining, Indian Party, Tava, Gluten Free Veg Indian] | 4Makes 4 dosas. | South Indian | Mysore masala dosa recipe | Mumbai style roadside Mysore masala dosa | Mysore Dosa | with 65 amazing images. This is Mumbai’s own version of Mysore masala dosa. While the traditional Mysore masala dosa features chutney-smeared dosas with a simple potato masala rolled inside it, Mumbai’s street vendors offer a more exotic version, in which crispy dosas are smeared with a sweet, spicy and tangy Mysore chutney and rolled up with a unique masala of chopped and grated veggies perked up with our very own pav bhaji masala. This gives it an absolutely peppy and ‘local’ taste, as well as an interesting mouth-feel! Very sumptuous, this snack is nothing short of a complete meal, when served with hot sambhar and fresh coconut chutney . I would like to suggest 7 tips to make the perfect Mysore masala dosa. 1. In case if you have purchased the dosa batter from the market and you find it thick, then add water as required to get a pouring consistency batter. 2. Add some sooji (rava) to get crispy brown dosas. 3. Ensure that the Mysore chutney is a little thick which will help in easy spreading on the dosa. We have used around 1 cup of water for blending. 4. To make the Mumbai style roadside Mysore masala dosa, heat a non-stick tava. Grease it with ½ tsp of butter. Butter for greasing is used to season the tava and form a layer that helps in easy removal of the dosa after cooking. This initial greasing is done only once before making the dosas. 5. Sprinkle little water on the tava, it should sizzle immediately. If the water is not sprinkled, the excess fat will make the spreading of Mysore masala dosa very difficult. 6. Wipe the tava using a clean muslin cloth or folded tissue. This is to clean and make the tava ready for spreading the dosa batter. If there is any fat on the tava, the dosa will not spread evenly. 7. Spread the dosa batter in a circular motion using a ladle. Our website has a huge collection of over 129 dosa recipes, glance through these different types of Dosa recipes to learn more dosa varieties. Enjoy how to makeMysore masala dosa recipe | Mumbai style roadside Mysore masala dosa | Mysore Dosa | with detailed step by step photos and video below. | [Heat the oil in a non-stick pan, add the chana dal and urad dal and sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour., Add the red chillies and sauté on a medium flame for 2 minutes., Add the jaggery, garlic, tamarind pulp and peppercorns, mix well and cook on a medium flame for 1 minute., Add the coconut, chilli powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Allow it to cool slightly and then blend in a mixer using a little water to a smooth paste. Keep aside., Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the capsicum and sauté on a medium flame for 1 more minute., Add the cabbage, tomatoes, beetroot, carrots, chilli powder, pav bhaji masala, coriander and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the aloo masala, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Divide the masala into 4 equal portions and keep aside., Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth or a tissue paper., Pour a ladleful of the batter on the tava (griddle) and spread in a circular motion to make a 200 mm. (8”) diameter circle., Spread approx. 1½ tsp of butter and 1½ tbsp of the mysore chutney evenly over it., Spread one portion of the mysore masala in a row in the centre of the dosa and fold it over from both the sides., Repeat steps 1 to 4 to make 3 more mysore masala dosas., Serve the mysore masala dosa immediately with coconut chutney and sambhar., Store the excess mysore chutney in the refrigerator in an air-tight container and use it within 3 to 4 days.] | [Energy, 539 cal, Protein, 38.9 g, Carbohydrates, 50 g, Fiber, 10.3 g, Fat, 32.8 g, Cholesterol, 45.5 mg, Sodium, 190.6 mg] | mysore-masala-dosa--mumbai-roadside-recipe-33392r |
| rcp2043 | Mysore Pak | NA | NA | [besan (bengal gram flour), ghee, oil, sugar, ghee] | 2 mins | 14 mins | [South Indian Sweets, Traditional Indian Mithai, Dussehra recipes | Dussehra Sweets, Diwali Sweets Mithai, Desserts for Entertaining, Indian Travel Food Sweets, Mithai] | 14Makes 14 pieces | South Indian | Mysore pak | soft mysore pak recipe | Indian sweet mysore pak | easy homemade mysore pak recipe | with 22 amazing images This delicious Indian sweet is from South India has a granular texture. Soft Mysore Pak recipe is a recipe made with 4 basic ingredients in which besan is cooked in sugar syrup and then with a generous amount of ghee and small quantity of oil. To make this traditional favourite sweet Mysore Pak, keep a keen eye on the mixture while cooking like the sugar syrup has to be one thread consistency, else the Mysore pak might turn hard. Do not be alarmed by the amount of ghee used in the recipe of Easy Homemade Mysore Pak recipe as that amount is necessary to get the froth which renders that speckled texture to the mithai. Also ensure that you have kept the Soft Mysore Pak in the tin only for 5 minutes and then cut it into pieces using a sharp knife. If the mixture cools down, making pieces is very difficult. This Sweet Mysore Pak is served in South of India during Diwali – the festival of diyas. Enjoy Mysore pak | soft mysore pak recipe | Indian sweet mysore pak | easy homemade mysore pak recipe | with detailed step by step photos. | [For mysore pak, heat the ghee and oil in a non-stick sauce pan for 2 minutes or till the ghee melts completely., Meanwhile to make sugar syrup for mysore pak, combine the sugar and ½ cup of water in a deep non-stick pan and mix well. Cook on a medium flame for 5 minutes until it reaches 1 string consistency, while stirring continuously., Reduce the flame to low and add approx. ¼ cup of besan to this sugar syrup and immediately start stirring with a whisk. Continue mixing well using the whisk until the besan mixes well with the sugar syrup and no lumps remain., Repeat this procedure of adding besan and whisking 3 more times till all the besan has been mixed well with the sugar syrup. This would take around 2 minutes 30 seconds., Now increase the flame from low to medium and add a ladle of the hot oil-ghee mixture to the besan-sugar syrup mixture and immediately start stirring with a wooden ladle., Keep mixing continuously using the ladle until the besan-sugar syrup mixture has absorbed all the oil-ghee mixture., Repeat this procedure 5 to 6 more times till all the oil-ghee mixture has been mixed well with the besan-sugar syrup mixture., Once the entire oil-ghee mixture has been mixed well, the mixture would immediately turn frothy. This would take around 5 minutes 30 seconds. The consistency is a pale yellow color mixture which is slightly frothy and does not absorb any more oil., Immediately transfer the mixture into a greased 10” x 6” tin., Gently even out the mixture of mysore pak in the tin using the same flat ladle and keep aside to rest for approx. 5 minutes so that it cools down slightly., While the mixture is still warm, cut the indian sweet mysore pak into 14 equal rectangular pieces using a sharp knife., Leave it in the tin to cool completely at room temperature for 1 hour., Then loosen the edges of mysore pak using a knife and invert the tin on a clean flat surface or a board., Serve easy homemade mysore pak recipe or store it in air-tight container. It stays fresh upto 3 to 4 days.] | [Energy, 324 cal, Protein, 2.4 g, Carbohydrates, 30.2 g, Fiber, 1.8 g, Fat, 21.4 g, Cholesterol, 0 mg, Sodium, 8.6 mg] | mysore-pak-2043r |
| rcp33391 | Mysore Sada Dosa ( Mumbai Roadside Recipe) | Snacks | NA | [oil, chana dal (split bengal gram), urad dal (split black lentils), whole dry kashmiri red chillies, chilli powder, tamarind (imli) pulp, black peppercorns (kalimirch), grated jaggery (gur), grated coconut, salt, dosa batter, butter, coconut chutney, mysore chutney, sambhar] | 20 mins | 15 mins | [South Indian, Different Types of Dosa, South Indian Breakfast, Mumbai Street Food, Breakfast Idlis / Dosas / Uttapam, Indian Snacks for Entertaining, Saute] | 4Makes 4 plates | South Indian | Mysore sada dosa recipe | Mumbai style roadside Mysore Sada Dosa | with 25 amazing images. Hmmm, when you want to have a quick and light meal, but are in too perky a mood for sada dosa, then go for the Mysore sada dosa which is not too heavy on the tummy but still has a nice, semi-spicy flavour, thanks to the mysore chutney! Mysore masala dosa without the Mysore masala (which consists of a potato based vegetable stuffing) is Mysore sada dosa. I would like to suggest 7 tips to make the perfect Mysore sada dosa. 1. In case if you have purchased the dosa batter from the market and you find it thick, then add water as required to get a pouring consistency batter. 2. Add some sooji (rava) to get crispy brown dosas. 3. Ensure that the Mysore chutney is a little thick which will help in easy spreading on the dosa. We have used around 1 cup of water for blending. 4. To make the Mumbai street style Mysore sada dosa, heat a non-stick tava. Grease it with ½ tsp of butter. Butter for greasing is used to season the tava and form a layer that helps in easy removal of the dosa after cooking. This initial greasing is done only once before making the dosas. 5. Sprinkle little water on the tava, it should sizzle immediately. If the water is not sprinkled, the excess fat will make the spreading of Mysore sada dosa very difficult. 6. Wipe the tava using a clean muslin cloth or folded tissue. This is to clean and make the tava ready for spreading the dosa batter. If there is any fat on the tava, the dosa will not spread evenly. 7. Spread the dosa batter in a circular motion using a ladle. You can even make Mysore Barley Dosa which is a nutritious version of this sada dosa. Mysore Masala Dosa with Green Chutney is another variant of mysore dosa with spicy green chutney. Our collection of recipes for Breakfast Idlis, Dosas and Appe has more than 180 recipes which you can make to relish a scrumptious South Indian Breakfast. Enjoy how to makeMysore sada dosa recipe | Mumbai style roadside Mysore Sada Dosa | with detailed step by step photos below. | [Heat the oil in a broad pan, add the chana dal and urad dal and sauté on a medium flame till they turn golden brown in colour., Add the red chillies and sauté on a medium flame for 2 minutes., Add the chilli powder, tamarind pulp, peppercorns, jaggery and coconut, mix well and sauté on a medium flame for a minute. Keep aside., When cool, add the salt and blend in a mixer to a smooth paste, adding water as required. (this recipe requires 4 tbsp of the chutney, store the remaining in an air-tight container in a deep-freezer)., Heat a tava /non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth., Pour ½ cup of the batter on the tava (griddle) and spread in a circular motion to make a 225 mm. (9") thin dosa., Smear 1 tbsp of butter and 1 tbsp of the mysore chutney evenly over the dosa using a spatula and cook till the mysore sada dosa turns brown in colour and crisp., Fold over to make a semi-circle or a roll., Place the mysore sada dosa on a plate and serve immediately with coconut chutney, mysore chutney and sambhar., Repeat with the remaining ingredients to make 3 more mysore sada dosa.] | [Energy, 265 cal, Protein, 4.3 g, Carbohydrates, 19.7 g, Fiber, 3.1 g, Fat, 18.8 g, Cholesterol, 30 mg, Sodium, 110.3 mg] | mysore-sada-dosa--mumbai-roadside-recipe-33391r |
| rcp40177 | Nachni Bhakri | BreakFast | NA | [ragi (nachni / red millet) flour, salt, ragi (nachni / red millet) flour] | 2 mins | 12 mins | [Maharashtrian Rotis / Polis, Maharashtrian Breakfast, Breakfast Theplas, Parathas, Indian Rotis, Tava, High Protein Indian Breakfast, High Protein Rotis & Parathas] | 4Makes 4 bhakris | Maharashtrian | nachni bhakri recipe | Authentic Maharashtrian nachni bhakri | hand rolled nachni bhakri made without ghee | healthy Maharashtrian nachni bhakri | with 27 amazing images. nachni bhakri recipe | Authentic Maharashtrian nachni bhakri | hand rolled nachni bhakri made without ghee | healthy Maharashtrian nachni bhakri is a simple, wholesome enriched Indian staple. Learn how to make Authentic Maharashtrian nachni bhakri. Bhakri is an unleavened bread commonly prepared in Maharashtra and Gujarat, as well as in other states like Rajasthan. It is what you could call a very ‘homely’ comfort food, with a dense texture and rustic flavour. It can be made with a variety if flours like bajra flour, jowar flour, rice flour etc. Here we present to you Authentic Maharashtrian nachni bhakri. Made of ragi flour, a couple of bhakris along with any sabzi, thecha or pickle is sure to keep you satiated till your next meal. It is however very important to serve the hand rolled nachni bhakri made without ghee hot and fresh off the tava as it will become hard when it cools. Nachni flour is one flour which reaps many health benefits too. It is brimming with calcium and phosphorus which is a key nutrient in bone strengthening process. The high fibre and protein in ragi flour is perfect for those aiming weight loss and for all endurance athletes too. Diabetics and heart patients can benefit from the fiber in healthy Maharashtrian nachni bhakri too! Tips for nachni bhakri. 1. Serve Authentic Maharashtrian nachni bhakri with green chilli thecha. See how to make green chilli thecha. 2. Serve Authentic Maharashtrian nachni bhakri with red chilli thecha. See how to make red chilli thecha. 3. Maharashtrian's don't add salt to their bhakri. 4. The water must be hot when added to make the dough. 5. Using the palm of your hand press down gently on the bhakri and roll it in a clockwise direction. Enjoy nachni bhakri recipe | Authentic Maharashtrian nachni bhakri | hand rolled nachni bhakri made without ghee | healthy Maharashtrian nachni bhakri | with step by step photos. | [To make nachni bhakri, combine the nachni flour and salt in a deep bowl, mix well and knead into a soft dough using enough hot water., Divide the dough into 4 equal portions., Flatten a portion of dough on a dusted rolling board to make a 150 mm. (6”) diameter circle using your fingers., Lift the bhakri and invert the roti on a hot non-stick tava (griddle) upside down and cook on a medium flame for 30 seconds., Sprinkle a little water, turn it over and cook for another 50 seconds or till light brown spots appear on the surface., Then turn it over onto an open flame and cook on both sides for a few seconds till it puffs up., Repeat steps 3 to 6 to make 3 more bhakris., Serve the nachni bhakri immediately.] | [Energy, 118 cal, Protein, 2.6 g, Carbohydrates, 25.9 g, Fiber, 4.1 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 4 mg] | nachni-bhakri-40177r |
| rcp42919 | Nachni Chi Bhakri | Dinner | NA | [ragi (nachni / red millet) flour, rice flour (chawal ka atta), salt, rice flour (chawal ka atta)] | 5 mins | 14 mins | [Maharashtrian Rotis / Polis, Breakfast Theplas, Parathas, Indian Rotis, healthy Rotis / Parathas, Tava, Lunch Roti, Rotis for dinner, Indian breads for dinner] | 5Makes 5 bhakris | Maharashtrian | nachni chi bhakri | nachni bhakri with rice flour | protein rich ragi bhakri | hand rolled nachni bhakri | with 27 amazing images. nachni chi bhakri | nachni bhakri with rice flour | protein rich ragi bhakri | hand rolled nachni bhakri is a perfect example showcasing simple yet elegant Indian cuisine. Learn how to make nachni bhakri with rice flour. Nachni bhakri, also called ragi bhakri, is a staple food of Maharashtra. While some prefer to make it exclusively with ragi flour, others add small quantities of rice flour to make rolling easier. Like most traditional recipes, this nachni bhakri with rice flour too has its charm when served with thecha or spicy zunka. It is however very important to serve the hand rolled nachni bhakri made without ghee hot and fresh off the tava as it will become hard when it cools. Each protein rich ragi bhakri yields approx. 2.5 g of protein and 99.8 mg of calcium and the due of these nutrients is a simple way to maintain bone health. With 3.5 g of fibre per bhakri, it suits a weight loss, healthy heart and a diabetic diet too. Ragi, not being a very good source of sodium, is also suitable for those with high blood pressure. They should however add salt in restricted quantity as prescribed. Tips for nachni chi bhakri. 1. Serve nachni bhakri with rice flour with green chilli thecha. See how to make green chilli thecha. 2. Gradually add enough hot water to make a soft dough. We added 1/2 cup water plus 1 tablespoon. Since the water is hot we kept adding little hot water at a time. You must make a soft dough or it will not roll well. If your dough is not soft, then add a bit more HOT water. 3. Using the palm of your hand press down gently on the bhakri and roll it in a clockwise direction. 4. Keep cooking and flipping the bhakri on open flame. See how the bhakri has puffed up. 5. If your bhakri has a small hole in it, it will not puff while cooking on open flame. Enjoy nachni chi bhakri | nachni bhakri with rice flour | protein rich ragi bhakri | hand rolled nachni bhakri | with step by step photos. | [To make nachni chi bhakri, combine the nachni flour, rice flour and salt (optional) in a deep bowl, mix well and knead into a soft dough using enough hot water., Divide the dough into 5 equal portions., Dust a rolling board with rice flour. Flatten the dough into a circular shape with your hands., Using the palm of your hand press down gently on the bhakri and roll it in a clockwise direction., Roll with the palm of your hand till you get a 6 inch (150 mm ) circle. We need to increase the pressure a bit to increase the diameter of the bhakri., Heat a non-stick tava (griddle). Place the rolled bhakri dough upside down on it. Cook for 30 seconds on medium heat. Sprinkle water on the top of the entire bhakri., Flip over and cook the other side for 50 seconds. Remove bhakri from tava and cook on a high open flame using a chimta. The overcooked side of the bhakri becomes the top part of cooking on open flame., Keep cooking and flipping till your bhakri is done.] | [Energy, 119 cal, Protein, 2.5 g, Carbohydrates, 26.2 g, Fiber, 3.5 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 3.2 mg] | nachni-chi-bhakri-42919r |
| rcp1694 | Nachni Dosa | Snacks | NA | [ragi (nachni / red millet) flour, urad dal (split black lentils), fenugreek (methi) seeds, salt, oil, sambhar, coconut chutney, mysore chutney] | 15 mins | 30 mins | [South Indian, Different Types of Dosa, South Indian Breakfast, Karnataka Cuisine, Breakfast Idlis / Dosas / Uttapam, Evening Tea Snacks, Tava] | 15Makes 15 dosas | Karnataka | ragi dosa recipe | nachni dosa | finger millet dosa | healthy ragi dosa | with 28 amazing images. Ragi dosa also known as nachni dosa or finger millet dosa is consumed as breakfast in South-Indian states and now also all over India because of the health benefits of finger millet! Ragi is a super millet which is commonly eaten in South Indian states, generally milled to flour and used to make many dishes, one of which is nachni dosa! The batter to make this nutritious and tasty Nachni Dosa is easier to make than regular dosas because we have used nachni flour. So, you just need to grind the urad dal. I make ragi dosa for breakfast, breakfast or when in mood to have a light healthy meal. Allow the batter to ferment well, so you get really crisp ragi dosas. As a variation, you can even add grated carrots or finely chopped onions and green chillies to the batter before making the dosas! All you need is 5 ingredients to prepare the ragi dosa. Methi seeds help with fermenting and gives aroma to the batter! See why we think this is called healthy ragi dosa? Nachni or ragi flour is a good source of calcium. Urad dal, paired with it in this dosa, is a good source of protein. Both these key nutrients together help in building strong bones, which are the pillars of our body. 3.2 g of protein and 77.3 mg (13%) of calcium is what this each Nachni Dosa offers. As we age our body’s capacity to absorb calcium decreases. So this Nachni Dosa is a great way to make up for your day’s calcium requirement by having a calcium rich breakfast. All you need to remember is to not use too much oil for cooking them, as excess fat hinders calcium absorption. Here are some tips for perfect nachni dosa recipe. 1. If you have made batter in large quantity then always take required amount of batter in a separate bowl and adjust the consistency of batter. 2. If using leftover batter from the fridge then bring it to room temperature and then make dosa. 3. Further, If it gets too hot then sprinkle some water to bring down the temperature of the tava. By doing so the ragi dosa will not stick to the pan. The ideal temperature of tava is very important to make the perfectly dosa. 4. Lastly, If using cast iron tawa, please pre-season it well ahead of time. Serve ragi dosa it with healthy coconut chutney and Sambar for a real healthy treat. Enjoy ragi dosa recipe | nachni dosa | finger millet dosa | healthy ragi dosa | with detailed step by step recipe photos and video below. | [Combine the urad dal, fenugreek seeds and enough water in a deep bowl, cover with a lid and keep aside to soak for 2 hours., Drain well and blend in a mixer to a smooth paste using approx. ¾ cup of water., Transfer the mixture into a deep bowl, add the ragi flour, salt and approx. 1¼ cups of water, mix very well using a whisk. Cover with a lid and keep aside to ferment in a warm place for 12 hours., Once fermented, mix very well again., Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth., Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle., Smear a little oil over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp form both the sides., Fold over to make a semi-circle or a roll., Repeat with the remaining batter to make 14 more nachni dosas., Serve the nachni dosa immediately with sambhar, coconut chutney and mysore chutney.] | [Energy, 133 cal, Protein, 3.2 g, Carbohydrates, 18.1 g, Fiber, 3 g, Fat, 5.4 g, Cholesterol, 0 mg, Sodium, 4.9 mg] | nachni-dosa-1694r |
| rcp22354 | Nachni Dosa, Ragi Dosa Made with Whole Nachni | Snacks | Vegan | [ragi (nachni / red millet), chopped onions, green chilli paste, ginger (adrak) paste, chopped coriander (dhania), salt, oil, minty green chutney] | 15 mins | 25 mins | [Breakfast Idlis / Dosas / Uttapam, Evening Tea Snacks, Non-stick Pan, Forever Young Diet, Anti Aging Indian Diet, Low Cholesterol, Vegan, Gout Indian Recipes] | 12Makes 12 dosas | Indian | whole nachni dosa recipe| ragi dosa made with whole nachni | no fermented nachni dosa | easy nachni dosa healthy Indian snack | with 14 amazing images. whole nachni dosa recipe | ragi dosa made with whole nachni | no fermented nachni dosa | easy nachni dosa healthy Indian snack. To make whole nachni dosa, wash and soak the ragi in enough water in a deep bowl overnight. Drain. Combine the soaked ragi and approx. 1 cup of water in a mixer and blend till smooth. Transfer the mixture into a deep bowl, add the onions, green chilli paste, ginger paste, coriander and salt and mix well. Heat a non-stick tava (griddle) and grease it lightly with ¼ tsp of oil. Pour a ladelful of the batter on it and rotate the ladle in circular motion to make a 125 mm. (5") diameter circle. Cook it using 1/8 tsp of oil till it turns golden brown in colour from both the sides. Repeat step 5 to make 11 more dosas. Serve immediately with minty green chutney. This delectable easy nachni dosa healthy Indian snack will be well accepted by people of all ages. It is easy to make and needs very few ingredients which are commonly available too. All you have to do is remember to soak the whole nachni overnight. Did you know that fermented items tend to worsen acidity, or even cause it? Hence, idlis, dosas and such items made with a fermented batter are best avoided by those suffering from acidity. This no fermented nachni dosa is a delicious alternative made with ragi and without rice. The batter is not fermented, but tastes fabulous because of the addition of ingredients like onions and a wee bit of green chilli paste and ginger paste. Enjoy the whole nachni dosa hot, with mildly-spiced Minty Green Chutney. Each dosa is not very high on a calorie scale and provides 1 g of fibre per dosa. Thus this ragi dosa made with whole nachni is a wise choice for people with obesity and heart problems. Diabetics too can enjoy 1 nachni dosa at snack time. Further, cooked in minimal oil, it is beneficial for all of the above mentioned ailments. This dosa is also a good source of calcium - a nutrient needed to strengthen bones. Tips for whole nachni dosa. 1. While buying nachni ensure it is free of moisture and debris. 2. While onions provide antioxidant Quercetin and exhibit anti-inflammatory properties, you can add other veggies like chopped spinach, grated carrot or shredded cabbage and add a few more antioxidants in this snack. 3. Remember to serve these dosa off the tava to relish their best texture and flavour. Enjoy whole nachni dosa recipe| ragi dosa made with whole nachni | no fermented nachni dosa | easy nachni dosa healthy Indian snack | with step by step images. | [To make nachni dosa, wash and soak the ragi in enough water in a deep bowl overnight. Drain., Combine the soaked ragi and approx. 1 cup of water in a mixer and blend till smooth., Transfer the mixture into a deep bowl, add the onions, green chilli paste, ginger paste, coriander and salt and mix well., Heat a non-stick tava (griddle) and grease it lightly with ¼ tsp of oil., Pour a ladelful of the batter on it and rotate the ladle in circular motion to make a 125 mm. (5") diameter circle. Cook it using one-eighth tsp of oil till it turns golden brown in colour from both the sides., Repeat step 5 to make 11 more dosas., Serve the nachni dosa immediately with minty green chutney.] | [Energy, 37 cal, Protein, 0.7 g, Carbohydrates, 6.7 g, Fiber, 1 g, Fat, 0.9 g, Cholesterol, 0 mg, Sodium, 1.7 mg] | nachni-dosa-ragi-dosa-made-with-whole-nachni-22354r |
| rcp5281 | Nachni Khichu | Snacks | NA | [ragi (nachni / red millet) flour, low fat curds (dahi), cumin seeds (jeera), chilli powder, asafoetida (hing), chopped green chillies, chopped coriander (dhania), oil, salt] | 5 mins | 10 mins | [Gujarati Farsans, Low Calorie Indian Snacks, Boiled Indian recipes, Non-stick Pan, Quick Snacks / Quick Starters, Calcium Rich Starters & Snacks, Healthy Heart Starters Snacks] | 4Makes 4 servings | Gujarati | nachni khichu recipe | ragi khichu | Gujarati nachni khichu | healthy red millet snack | with 16 amazing images. Nachni Khichu is a tasty and healthy delicacy which comes from Gujarat It is very famous among Gujurati’s and is eaten as snack or breakfast. It is very healthy as it is made by process of steaming. Traditionally khichu is made with rice flour but we have given it a twist by making Ragi Khichu even healthier as we have switched rice flour to nachni flour. Khichu can be prepared from various types of flours like rice flour, wheat flour, bajra flour, nachni flour, jowar flour etc. We have made Gujarati nachni khichu with ragi (nachni / red millet) flour, low fat curds (dahi) / soya curds, cumin seeds (jeera) for taste, chilli powder, asafoetida (hing), finely chopped green chillies to enhance the flavor of khichu and chopped coriander for a refreshing flavour. We make the Ragi Khichu tastier by having it with koro sambar or red chilli powder and oil on top. It enhances the flavor and makes it 100 times tastier. In Navartri, there are different stalls/small shops of eating joints where Khichu is one of the snacks served. See why we think Gujarati nachni khichu is healthy. Ragi flour is high in protein and great source for vegetarians. In addition its gluten-free, fibre rich food which in turn is good for diabetics and a healthy heart. Ragi flour creates a much lower surge in sugar levels compared to wheat. Make sure you serve Nachni Khichu immediately, as it tends to get hard as it cools down, thus it is always eaten warm as it is soft then. Enjoy how to make nachni khichu recipe | ragi khichu | Gujarati nachni khichu | healthy red millet snack | with detailed step by step photos below. | [To make nachni khichu, put 4 cups of water mixed with 2 tablespoons of curds to boil in a saucepan., Add the cumin seeds, chilli powder, asafoetida, green chillies and salt and bring to boil., Add the ragi flour and whisk vigorously with a wooden spoon so that no lumps remain., Cover and cook on a slow flame for 10 minutes., Add the oil and coriander and mix well., Serve the nachni khichu hot.] | [Energy, 253 cal, Protein, 5.8 g, Carbohydrates, 52.6 g, Fiber, 8.4 g, Fat, 2.2 g, Cholesterol, 0 mg, Sodium, 15 mg] | nachni-khichu-5281r |
| rcp22452 | Nachni Ladoos, Ragi Ladoo, Recipe for Pregnancy | Snacks | NA | [ragi (nachni / red millet) flour, ghee, powdered sugar, cardamom (elaichi) powder] | 10 mins | 5 mins | [Maharashtrian Sweet Dishes, Peda, Ladoo collection, Traditional Indian Mithai, Non-stick Pan, Healthy Foods for Kids, Sweet Recipes for Kids, Kids Jar Snacks] | 13Makes 13 ladoos | Maharashtrian | nachni ladoos recipe | ragi ladoo | healthy recipe for pregnancy | ragi laddu | with 20 amazing images. nachni ladoos is a healthy dessert compared to sugar laden sweets available in the market. Learn how to make ragi ladoo. ragi ladoo is made from simple ingredients ragi, ghee, powdered sugar and cardamom powder. To make nachni ladoos, heat the ghee in a broad non-stick pan, add the ragi flour and cook on a slow flame for 4 to 5 minutes or till it turns golden brown in colour, while stirring continuously. Remove from the flame, add the sugar and mix well very well to break all the lumps. Add the cardamom powder and mix well. Transfer the mixture into a greased plate, spread it evenly and keep aside to cool completely for 10 to 15 minutes. Refrigerate for 15 minutes and keep at room temperature for another 5 minutes. Scrape the ladoo mixture using a spoon and knead it well. Divide it into 12 equal portions and roll each portion into a round ball. Serve or store nachni ladoos in an air-tight container. Use as required. We are lucky because the Indian landscape makes available to us a wealth of healthy grains with immeasurable benefits. Most of these grains and their flours are so versatile that they can be used to make everything from khichdis to ladoos. Here is a delicious ragi ladoo that proves our point. A nutrient-dense and irresistibly tasty treat laced with cardamom, these ladoos help build your iron and vitamin B complex reserves. When you feel like snacking, grab two of these power-packed ladoos to shoo away your hunger. Compared to other sweets which are loaded with sugar and / or refined maida, this healthy recipe for pregnancy can be a wise pick. A mum-to-be can benefit from the calcium nachni has in bountiful amounts. Each ladoo provides 71.3 mg of calcium. Ragi flour is also enriched with fiber as compared to maida. Fiber is a key nutrient to keep your digestive system healthy. But remember these ragi laddus also have some amount of sugar. Hence do not include them on a daily basis. Make them a part of your diet occasionally. Tips for nachni ladoos. 1. Saute ragi flour only on slow flame, else it might burn quickly. 2. Add sugar only after removing from flame, else it might harden. 3. You can store them at room temperature in an air-tight container for 4 to 5 days. They stay fresh for upto 10 days in the fridge. Enjoy nachni ladoos recipe | ragi ladoo | healthy recipe for pregnancy | ragi laddu | with recipe and video below. | [Heat the ghee in a broad non-stick pan, add the ragi flour and cook on a slow flame for 5 to 6 minutes or till it turns golden brown in colour, while stirring continuously., Remove from the flame, add the sugar and mix very well to break all the lumps., Add the cardamom powder and mix well., Transfer the mixture into a greased plate, spread it evenly and keep aside to cool completely for 10 to 15 minutes., Refrigerate for 15 minutes and keep at room temperature for another 5 minutes., Scrape the ladoo mixture using a spoon and knead it well. Divide it into 12 equal portions and roll each portion into a ball., Serve or store the nachni ladoos in an air-tight container. Use as required.] | [Energy, 118 cal, Protein, 0.9 g, Carbohydrates, 13.6 g, Fiber, 1.4 g, Fat, 6.7 g, Cholesterol, 0 mg, Sodium, 1.3 mg] | nachni-ladoos-ragi-ladoo-recipe-for-pregnancy-22452r |
| rcp42721 | Nachni Nimki, Ragi Nimki | Snacks | NA | [ragi (nachni / red millet) flour, whole wheat flour (gehun ka atta), olive oil, green chilli paste, garlic (lehsun) paste, salt, whole wheat flour (gehun ka atta)] | 5 mins | 24 mins | [Bengali Snacks, School Time Snacks, Indian Jar Snacks, Evening Tea Snacks, Tava, Kids Tiffin Box, Kids Jar Snacks] | 4Makes 4 servings | Bengali | nachni nimki recipe | Indian ragi nimki | healthy Bengali wheat flour and ragi nimki | with 13 amazing images. nachni nimki recipe | Indian ragi nimki | healthy Bengali wheat flour and ragi nimki is a non-fried version of the famous Bengali snack. Learn how to make Indian ragi nimki. Nimki is an all-time favourite Bengali jar snack, just perfect to have with a cup of steaming hot tea. Here is an equally tasty but healthier version of the traditional snack, made with whole wheat flour and nachni flour. We have used a dash of garlic and green chillies to perk up the crunchy Indian ragi nimki, but you can go for any other seasonings of your choice. In fact, you can go an extra mile and incorporate leafy veggies into the dough to make nachni nimki even more nutritious. Together with delicious dips like yoghurt paneer dip, it makes a yummy evening snack. The healthy Bengali wheat flour and ragi nimki abounds in fiber which helps to maintain blood sugar and blood cholesterol levels. These munchies can easily be carried to work and enjoyed with friends and colleagues. Ragi lends iron which helps to boost hemoglobin and avoid fatigue setting in. The magnesium from the combination of wheat flour and ragi flour can also help to maintain nerve function and normal heartbeat. Tips for nachni nimki. 1. Wheat flour can be substituted with jowar flour. 2. You can also add 1 tbsp of sesame seeds (til) to the dough. This will further boost its iron content. 3. This nimki can also be baked in a pre-heated oven at 180ºC for approx. 15 to 18 minutes. Remember to turn the nimki once in between. Enjoy nachni nimki recipe | Indian ragi nimki | healthy Bengali wheat flour and ragi nimki | with step by step photos. | [To make nachni nimki, combine all ingredients in a bowl and knead into a firm dough, using enough warm water. Keep aside for 10 minutes., Divide the dough into 4 equal portions., Roll out a portion into a thin round circle of 150 mm. (6”) diameter using a little whole wheat flour for rolling., Cut the circle into 8 equal size long strips and keep aside., Repeat steps 3 and 4 to get 32 strips in all., Heat a non-stick tava (griddle) and cook the strips, a few at a time, on hot tava (griddle), while pressing them using folded muslin cloth or khakhra press, till they turn crisp and golden brown in colour from both the sides., Cool the nachni nimki completely and serve or store in an air-tight container] | [Energy, 137 cal, Protein, 3.3 g, Carbohydrates, 24.9 g, Fiber, 4.1 g, Fat, 3 g, Cholesterol, 0 mg, Sodium, 5.3 mg] | nachni-nimki-ragi-nimki-42721r |
| rcp38882 | Nachni Onion Roti, Ragi Masala Roti | Dinner | Veg | [ragi (nachni / red millet) flour, chopped onions, chopped coriander (dhania), chopped green chillies, salt, ragi (nachni / red millet) flour, oil] | 5 mins | 15 mins | [Maharashtrian Rotis / Polis, Maharashtrian Breakfast, Quick breakfast, Breakfast Theplas, Parathas, Evening Tea Snacks, One Dish Vegetarian Meals, One Meal Dinner] | 6Makes 6 rotis | Maharashtrian | nachni onion roti recipe | ragi masala roti | healthy Indian red millet onion paratha | gluten free | with 31 amazing images. nachni onion roti recipe | ragi masala roti | healthy Indian red millet onion paratha | gluten free is a nourishing Indian staple. Learn how to make ragi masala roti. To make nachni onion roti, combine all the ingredients in a bowl and knead into a soft dough using enough lukewarm water. Divide the dough into 6 equal portions and roll out each portion into a circle of 100 mm. (4”) diameter, using a little red millet flour for rolling. Prick at even distance with help of a fork. Heat a non-stick tava (griddle) and cook each roti, using a little oil, till it turns golden brown in colour from both sides. Serve immediately. Many consider red millet as an ideal food not just for elders but for growing kids too. It has a very balanced set of nutrients, and if prepared well it is very tasty too! The ragi masala roti is an intelligent way of incorporating ragi in your diet in a way that appeals to all. Flavoured aptly with onions, coriander and green chillies, this gluten free tastes delicious when served hot right off the tava. Nobody would ever be able to guess that this delicacy doesn’t make use of any exotic ingredient. All can benefit from the calcium and phosphorus this healthy Indian red millet onion paratha is rich in. This is a tasty way of building bones. Serve it as a healthy dinner for diabetics , heart patients or obese people. They can benefit from the fibre in this roti. Tips for nachni onion roti. 1. Serve nachni onion roti with curds. 2. Serve healthy nachni onion parartha with green chutney. 3. You can roll the ragi roti with whole wheat flour as this is easier to do. 4. Since this is nachni atta, while rolling you will have to pinch the circumference of the dough while rolling so the roti does not tear from the corners. 5. To get atta on the sides of the roti, hold it vertically and gently roll over the atta. 6. If the roti sticks at the bottom whole rolling, then lift the roti and put some ragi flour on the base off the rolling board. Enjoy nachni onion roti recipe | ragi masala roti | healthy Indian red millet onion paratha | gluten free | with step by step photos. | [To make nachni onion roti, combine all the ingredients in a bowl and knead into a soft dough using enough lukewarm water., Divide the dough into 6 equal portions and roll out each portion into a circle of 100 mm. (4”) diameter, using a little red millet flour for rolling., Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil., Place a roti on it and cook, using ¼ tsp of oil, till it turns golden brown in colour from both sides., Serve the nachni onion roti immediately.] | [Energy, 99 cal, Protein, 1.9 g, Carbohydrates, 18 g, Fiber, 2.9 g, Fat, 2.2 g, Cholesterol, 0 mg, Sodium, 3.4 mg] | nachni-onion-roti-ragi-masala-roti-38882r |
| rcp38989 | Nachni Pancake, Ragi Pancake, Healthy Nachni Uttapam | BreakFast | NA | [ragi (nachni / red millet) flour, semolina (rava / sooji), besan (bengal gram flour), chopped onions, chopped coriander (dhania), chopped green chillies, salt, fruit salt, oil, coconut] | 5 mins | 15 mins | [Breakfast Chillas, Indian Pancakes, Healthy Foods for Kids, Kids High Energy Indian Foods, Kids Weight Gain, Pregnancy, Diabetic recipes, Healthy Indian Breakfast] | 12Makes 12 mini pancakes | Indian | nachni pancake recipe | ragi pancake | healthy nachni uttapam | quick healthy snack | with 34 amazing images. nachni pancake recipe | ragi pancake | healthy nachni uttapam | quick healthy snack is a multi-nutrient snack which can be enjoyed by people of all ages. Learn how to make ragi pancake. To make nachni pancake, combine all the ingredients, except the fruit salt, along with 3/4th cup of water in a deep bowl and mix well. Just before making the pancakes, sprinkle the fruit salt and 2 tsp of water over the batter. When the bubbles form, mix gently. Grease a non-stick mini uttapa pan with ½ tsp of oil. Pour 2 tbsp of the batter in each uttapa mould and spread it lightly. Cook, using 1 tsp of oil, till they turn brown in colour from both sides. Repeat steps 4 and 5 to make more mini pancakes. Serve immediately with healthy coconut chutney. Don’t let the colour of ragi flour put you off, because this sumptuous ragi pancake is a winner in all other aspects, including flavour, aroma and nutrition! Loaded with calcium, phosphorus and protein, these toothsome healthy nachni uttapam will help start your day on an energetic and exciting note. Remember however that a nachni pancake takes a little more time to cook than normal flour-based ones, so cook for longer. This quick healthy snack is also a good source of fibre which itself has many health benefits. This key nutrient helps manage blood sugar levels and blood cholesterol levels, so diabetics and heart patients can indulge in this snack. Further, the fibre adds satiety and avoids binge eating. So weight-watchers too can enjoy this nourishing snack. Serve them right off the pan, with tasty coconut chutney. Tips for nachni pancake. 1. If you don't have a uttapam pan then you can use a dosa tava. 2. This is what an uttapam pan looks like. I bought mine on Amazon for Rs 399. Very handy to have in the house to make mini uttapams for Indian evening snacks or use it for cocktail parties. 3. Make sure the uttapa pan is hot enough and then grease some oil. 4. Cook the pancakes on a medium flame and keep a close watch on them. 5. If you choose to make ragi uttapam on a tava, then you may need to add 1 to 2 tablespoons of besan to the batter to make it thicker. Enjoy nachni pancake recipe | ragi pancake | healthy nachni uttapam | quick healthy snack | with step by step photos. | [To make nachni pancake, combine all the ingredients, except the fruit salt, along with 3/4th cup of water in a deep bowl and mix well., Just before making the pancakes, sprinkle the fruit salt and 2 tsp of water over the batter., When the bubbles form, mix gently., Grease a non-stick mini uttapa pan with ½ tsp of oil., Pour 2 tbsp of the batter in each uttapa mould and spread it lightly., Cook, using 1 tsp of oil, till they turn brown in colour from both sides., Repeat steps 4 and 5 to make more mini pancakes., Serve the nachni pancakes immediately with healthy coconut chutney., At step no 1 add approx. ½ cup of extra water and proceed to make dosas.] | [Energy, 38 cal, Protein, 0.9 g, Carbohydrates, 6.2 g, Fiber, 0.9 g, Fat, 1.2 g, Cholesterol, 0 mg, Sodium, 2.2 mg] | nachni-pancake-ragi-pancake-healthy-nachni-uttapam-38989r |
| rcp38994 | Nachni Roti, Ragi Roti, How To Make Ragi Roti | BreakFast | NA | [ragi (nachni / red millet) flour, whole wheat flour (gehun ka atta), rice flour (chawal ka atta), chopped onions, grated carrot, grated ginger (adrak), chopped coriander (dhania), chopped green chillies, cumin seeds (jeera), curry leaves (kadi patta), salt, oil] | 10 mins | 15 mins | [Dinner, Breakfast Theplas, Parathas, Tava, Vitamin B1 Thiamine, B Vitamins, Healthy Rotis Healthy Parathas Theplas, Gluten Free Indian Breakfast] | 6Makes 6 rotis | Indian | nachni roti recipe | ragi roti | how to make ragi roti | ragi paratha | ragi vegetable paratha | with 30 amazing images. nachni roti recipe is made with 3 flours. Learn how to make ragi paratha. We have used a combination of ragi flour, rice flour and wheat flour to make ragi roti. You should be able to roll these nachni rotis comfortably with a little flour for dusting. Using whole wheat flour helps to easily roll the nachni roti. So don't skip that. Method to make ragi roti is very easy. We have combined the flour with onions, carrots and spiced it up with roasted jeera, grated adrak, green chillies, curry leaves and coriander to make a dough. Further, divide and roll into roti and cook on a non-stick tawa. Then cook the ragi roti on a tava till golden brown on both sides with a little oil. Serve nachni roti immediately. Tips for how to make ragi roti. 1. Add roasted cumin seeds (jeera). NOTE. The jeera must be roasted as it will give you the perfect flavour. 2. Add 4 curry leaves (kadi patta) , roughly chopped. NOTE. The curry leaves must be chopped otherwise it will not get evenly mixed in the dough. Enjoy nachni roti recipe | ragi roti | how to make ragi roti | ragi paratha | ragi vegetable paratha | with step by step photos. | [] | [Energy, 118 cal, Protein, 2 g, Carbohydrates, 20.8 g, Fiber, 2.2 g, Fat, 2.9 g, Cholesterol, 0 mg, Sodium, 4 mg] | nachni-roti-ragi-roti-how-to-make-ragi-roti-38994r |
| rcp2868 | Nacho Chips | Snacks | Veg | [maize flour (makai ka atta), plain flour (maida), oil, carom seeds (ajwain), dried oregano, salt, plain flour (maida), oil] | 2 mins | 20 mins | [Course, vegetarian Mexican Starters, Mexican Nachos, Advanced Recipes, Deep Fry, Mexican Party, Quick Snacks / Quick Starters] | 48Makes 48 nacho chips | Mexican | nacho chips recipe | corn chips | homemade Mexican nacho chips | deep fried Indian style nacho chips | with amazing 15 pictures. Who doesn’t like nacho chips? From a kid to the most elderly every one enjoys nachos. Nacho chips are supremely versatile. There’s no better option than making homemade Mexican nacho chips gulping it all down with guacamole. Nacho chips are crispy treat for your taste buds and tooth. The characteristics of corn chips are quite different from other chips due to the combination of maize flour and plain flour. The methods of making nacho chips is easy. They are readily available in India but making them at home is healthy and efficient. We have started with knead a dough, combine maize flour, plain flour, oil, carom seeds, dried oregano and salt. We have used little plain flour as maize flour is gluten free and doesn’t have stretchy quality and can break while rolling, so plain flour helps in binding. Knead into a soft dough, make sure it is not sticky. Divide the dough into equal portions and roll them into a roti and cut into triangles. Further take a fork, prick them so that they don’t puff up and comes out crispy. Fry them till golden brown and your fresh deep fried Indian style nacho chips are ready! You can also store homemade Mexican nacho chips in an air tight container or atleast 15 days. corn chips makes a perfect jar snack for your kids and everyone at home. You can also make nacho chips healthy by baking it rather than frying. Enjoy crunchy nacho chips with your favourite dip. Nacho chips can also be used to add a crunch to soups and salads like Mexican Nacho Soup and Mexican Salad. We have also used crushed nacho chips in our recipe for Burrito Bowl, a satiating one-dish meal. Enjoy nacho chips recipe | corn chips | homemade Mexican nacho chips | deep fried Indian style nacho chips | with detailed step by step photos and video below. | [To make nacho chips, combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water., Divide the dough into 3 equal portions., Roll a portion into a 250 mm. (10”) diameter circle using a little plain flour for rolling and prick it evenly with a fork., Cut into 16 equal triangles and keep aside., Heat the oil in a deep non-stick kadhai and deep-fry, a few nacho chips at a time, on a medium flame till they turn crisp and golden brown in colour from both the sides. Drain the nacho chips on an absorbent paper., Repeat steps 5 to 6 to make 32 more nacho chips in two more batches., Cool the nacho chips and store in an air-tight container. Use as required.] | [Energy, 24 cal, Protein, 0.2 g, Carbohydrates, 1.8 g, Fiber, 0.1 g, Fat, 1.8 g, Cholesterol, 0 mg, Sodium, 0.2 mg] | nacho-chips-2868r |
| rcp40346 | Nacho Chips with Cheese Dip ( Tiffin Treats) | Snacks | NA | [maize flour (makai ka atta), plain flour (maida), oil, carom seeds (ajwain), dried oregano, salt, plain flour (maida), oil, cheese slices, milk, dried mixed herbs, dry red chilli flakes (paprika)] | 5 mins | 23 mins | [Mexican Nachos, Indian Snacks for Entertaining, Indian Cheese Recipes, School Time Snacks, Evening Tea Snacks, Deep Fry, Indian Birthday Party] | 2Makes 2 servings (2 serving ) | Indian | The all-time favourite combo of Nacho Chips with Cheese Dip is not only energizing but also delightful to kids because they love the ‘chip-n-dip’ concept. It will be so much fun to find such an exciting option in the tiffin box that they would love to share it with their friends, so make sure you pack a little extra. You can use readymade nacho chips to save time. When making the dip, make sure you cook it for exactly the mentioned time although it might be a little thin then. We are removing it in a semi-done consistency because it is going to be packed in a box and eaten after a few hours, at which time it will be perfect! This flavourful cheese dip stays fresh in the dabba for 4 to 5 hours. Also pack some Healthy No Bake Cookies in another tiffin for a perfect short break combo. | [Combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water., Divide the dough into 2 equal portions., Roll a portion into a 200 mm. (8”) diameter circle using a little plain flour for rolling and prick it evenly with a fork., Cut into 16 equal triangles and keep aside., Heat the oil in a deep non-stick kadhai and deep-fry, a few chips at a time, on a medium flame till they turn crisp and golden brown in colour from both the sides. Drain on an absorbent paper., Cool and store in an air-tight container., Combine the cheese slices, milk, mixed herbs and chilli flakes in a broad non-stick pan, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Allow the cheese dip to cool completely., Pack the nacho chips in an air-tight tiffin box, with the cheese dip in a separate air-tight box.] | [Energy, 409 cal, Protein, 13.6 g, Carbohydrates, 17.1 g, Fiber, 0.4 g, Fat, 30.9 g, Cholesterol, 0 mg, Vitamin A, 352.3 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.3 mg, Vitamin C, 1 mg, Folic Acid, 6.7 mcg, Calcium, 424 mg, Iron, 1.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 11.5 mg, Potassium, 86.1 mg, Zinc, 0.1 mg] | nacho-chips-with-cheese-dip--tiffin-treats-40346r |
| rcp7596 | Nacho Chips with Cheesy Carrot Dip | Snacks | Veg | [maize flour (makai ka atta), ragi (nachni / red millet) flour, whole wheat flour (gehun ka atta), carom seeds (ajwain), cumin seeds (jeera), chilli powder, oil, grated carrot, grated processed cheese, hung curds (chakka dahi), fresh cream, chopped capsicum, chopped green chillies, chopped coriander (dhania), salt] | 20 mins. | Nil. | [vegetarian Mexican Starters, Mexican Nachos, Indian Snacks for Entertaining, Indian Cheese Recipes, Healthy Foods for Kids, Quick Indian recipes for Kids, Finger Foods for Babies, Toddlers and Kids] | 4Serves 4. | Indian | Baked nachos served with a tangy vegetable dip will keep kids happily occupied. | [Mix all the ingredients in a bowl and knead into soft dough using a little water., Divide the dough into 5 equal portions and roll out each portion into thin chapattis using a little flour. Lightly prick each chapati with a fork., Cut into nacho shapes with the help of a sharp knife., Bake in a pre-heated oven at 200°C (400°F) for 10 minutes or till crisp. Keep aside., Whisk together the curds and cream in a bowl., Add all the other ingredients and mix well., Pour into a serving bowl and refrigerate. Serve chilled with the nachos.] | [Not Given] | nacho-chips-with-cheesy-carrot-dip-7596r |
| rcp507 | Nacho Grande | Snacks | Veg | [maize flour (makai ka atta), plain flour (maida), oil, salt, oil, rajma (kidney beans), onion, tomato ketchup, butter, oil, salt, tomatoes, capsicum, onion, vinegar, chilli powder, carom seeds (ajwain), sugar, salt, oil, chopped spring onions, grated processed cheese, green chillies] | 45 mins | 60 mins | [vegetarian Mexican Starters, Mexican Nachos, Indian Snacks for Entertaining, Baked Snacks, Mexican Party, Cocktail Party, Oven] | 4Makes 4 servings | Indian | A mexican snack, popular with youngsters. | [Mix rhe maize flour and plain flour. Add the oil and salt. Mix well again., Make a dough by adding hot water. Knead very well., Roll out the dough into small circles with the help of a little plain flour. Prick lightly with a fork., Deep fry lightly in oil., Remove from the oil and sprinkle oil while hot., Soak the beans overnight., Next day, cook in pressure cooker. Drain., Heat the oil and fry the onion for 1 minute., Add the beans, tomato ketchup, butter and salt and cook for 5 minutes., When cooked, mash the beans lightly., Put the tomatoes in hot water for about 10 minutes. Remove the skin and chop., Pierce the capsicum with a fork and hold over the flame until the skin blanckens. Remove from the heat, rub off the burnt skin and chop., Heat the oil and fry the onion for 1/2 minute. Add the remaining ingredients and cook for 3 to 4 minutes., Use as required., On a heat-proof plate, arrange 12 to 15 corn chips in a single layer. Top each corn chip with 1 heaped teaspoon of re-fried beans., Sprinkle some salsa dip, spring onions, grated cheese and a few cut pieces of green chilli., Top with 7 to 8 more corn chips and make layers., Add the remaining chips and sprinkle the remaining topping., Sprinkle the remaining cheese and grill or bake at 200 degree c ( 400 degree f) for 5 to 7 minutes, or microwave on high for 2 minutes rotating the plate 2 or 3 times during the process or until the chips are heated and the cheese has melted., Serve hot.] | [Not Given] | nacho-grande-507r |
| rcp2889 | Nacho Stir- Fry ( Snacks Under 10 Minutes) | Snacks | Veg | [nacho chips or tortilla chips, onions, capsicum, cabbage, baked beans, salsa, grated processed cheese, milk, butter, salt, chopped tomatoes, onion, garlic clove, jalapeno, green chilli, sugar, cumin seeds (jeera) powder, salt, spring onions] | 9 mins | 9 mins | [vegetarian Mexican Starters, Mexican Nachos, Quick Evening Snacks, Tortilla Main Dishes, Mother's Day, Teachers Day, Kadai Veg] | 2Makes 2 servings | Mexican | Let’s transform tortilla chips into a healthy snack, and quickly too! an assortment of veggies is swiftly stir-fried and mixed with baked beans and a homemade salsa of tomatoes, jalapenos and spring onions. The tortilla chips is arranged on a dish, loaded with this fabulously tasty topping, and garnished with fresh spring onions. If in a hurry, you can even buy some tomato salsa from the store to make it all the more faster. | [Heat the butter and sauté the onions till they are translucent., Add the capsicum and cabbage and sauté for 2 to 3 more minutes., Add the baked beans and salsa and mix well. Cook for 1 to 2 more minutes., Add the cheese, milk, salt and pepper and bring to a boil while stirring continuously., Place the tortilla chips in a large serving bowl and pour the prepared stir-fry over it. Garnish with spring onions and serve immediately.] | [Not Given] | nacho-stir--fry---snacks-under-10-minutes-2889r |
| rcp33646 | Nacho Stir-fry ( Healthy Diabetic Recipe ) | Snacks | Veg | [low fat butter, sliced onions, sliced capsicum, cabbage, baked beans, tomato salsa, grated mozzarella cheese, milk, salt, baked tortilla chips, chopped spring onions] | 10 mins | 15 mins | [vegetarian Mexican Starters, Indian Snacks for Entertaining, Stir-fry, Mexican Party, Non-stick Pan, Diabetic Starters & Snacks] | 4Makes 4 servings | Indian | A grand favourite with everyone, these chips can be conveniently made in advance and had with salsa… or you can go for quick stir-fry nachos like this. Since cheesy nachos are a no-no for diabetics, I have added value to the nachos by stir-frying with nutritious vegetables. You will no longer crave for those high-cal cheesy delights once you have tasted this… however, remember that even these cannot be had regularly, but only as an occasional treat! | [Heat the butter in a non-stick pan, add the onions and sauté on a medium flame till they turn translucent, while stirring continuously., Add the capsicum and cabbage, mix well and sauté on a medium flame for 2 to 3 minutes, while stirring continuously., Add the baked beans and tomato salsa, mix well and simmer for another 2 minutes., Add the mozzarella cheese, milk, salt and pepper, mix well and bring to boil, stirring once in between. Keep aside., Place the tortilla chips in a large serving plate and spread the prepared stir-fry evenly over it., Serve immediately garnished with the spring onions., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 63 cal, Protein, 2.9 g, Carbohydrates, 7.8 g, Fiber, 2.6 g, Fat, 2.2 g, Cholesterol, 5.3 mg, Sodium, 118.6 mg] | nacho-stir-fry--healthy-diabetic-recipe--33646r |
| rcp1067 | Nachos Supreme | Snacks | Veg | [maize flour (makai ka atta), plain flour (maida), oil, salt, oil, Corn Chips, Salsa Dip, chopped green chillies, Sour Cream, grated processed cheese, salt] | 15 min. | 10 min. | [vegetarian Mexican Starters, Indian Snacks for Entertaining, Mexican Party] | 6Serves 6. | Indian | Corn chips covered with salsa and cheese. A perfect starter for a party. | [Mix the maize flour and plain flour with 1 tablespoon of oil and salt., Make a dough by adding hot water. Knead very well., Roll out the dough into small circles with the help of a little plain flour. Prick lightly with a fork., Deep fry lightly in oil., Remove from the oil and sprinkle salt while hot., Arrange the corn chips in a plate., Just before serving, spread the salsa dip on top and sprinkle the chillies thereon., Warm the cream and cheese together. Add a pinch of salt and spread over the corn chips., Put under the grill for a few seconds., Serve immediately.] | [Energy, 202 cal, Protein, 2.1 g, Carbohydrates, 19 g, Fiber, 1.2 g, Fat, 13.2 g, Cholesterol, 0 mg, Vitamin A, 125.3 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.5 mg, Vitamin C, 0 mg, Folic Acid, 4.2 mcg, Calcium, 3.1 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1.6 mg, Potassium, 63.3 mg, Zinc, 0.3 mg] | nachos-supreme-1067r |
| rcp1241 | Nachos with Cheese Sauce | Snacks | Veg | [maize flour (makai ka atta), plain flour (maida), oil, carom seeds (ajwain), dried oregano, salt, plain flour (maida), oil, cheese slices, milk, salt, sliced capsicum, dry red chilli flakes (paprika)] | 5 mins | 25 mins | [Jain International, vegetarian Mexican Starters, Mexican Nachos, Indian Snacks for Entertaining, Indian Cheese Recipes, Jain Snacks, Raksha - Bandhan] | 4Makes 4 servings | Jain | nachos recipe | Mexican nachos | nachos using maize flour | with 31 amazing images. Cheese is melted over the corn chips and heated quickly in the oven to make Mexican nachos. Learn how to make nachos recipe | Mexican cheesy nachos | nachos using maize flour | The ingredients used for making Nachos with cheese are basic and minimum of them are used for preparation of this luscious dish. All you need to make this cheesy sauce is 3 ingredients and you are all set to enjoy your Mexican nachos. To serve nachos recipe take a plate you wish to serve this mouthwatering dish into. Arrange the nacho chips, spread the chessy sauce on top. Sprinkle the capsicums on top. You can also use bell pepper, boiled corn kernels, pickled jalapeno or olives for an added flavor. Make sure to serve the homemade nachos with cheese immediately or else they will turn soggy. Tips to make nachos with cheese sauce: 1. Make sure to serve this recipe immediately or else it will turn soggy. 2. If the sauce gets thick, add little milk and reheat it. 3. You can also serve this with guacamole and sour cream. Enjoy nachos recipe | Mexican nachos | nachos using maize flour | with detailed step by step photos. | [To make nacho chips, combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water., Divide the dough into 3 equal portions., Roll a portion into a 250 mm. (10”) diameter circle using a little plain flour for rolling and prick it evenly with a fork., Cut into 16 equal triangles and keep aside., Heat the oil in a deep non-stick kadhai and deep-fry, a few nacho chips at a time, on a medium flame till they turn crisp and golden brown in colour from both the sides. Drain the nacho chips on an absorbent paper., Repeat steps 5 to 6 to make 32 more nacho chips in two more batches., Cool the nacho chips and store in an air-tight container. Use as required., In a broad non-stick pan, add the cheese slices, milk and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirring continuously. Keep aside., In a serving plate, place 1 cup corn chips, top it with little cheese sauce, put capsicum slices and sprinkle little chilli flakes., Repeat step 1 to make 2 more plates., Serve the nachos with cheese sauce immediately.] | [Energy, 463 cal, Protein, 18.7 g, Carbohydrates, 28 g, Fiber, 1.6 g, Fat, 30.8 g, Cholesterol, 66 mg, Sodium, 756.5 mg] | nachos-with-cheese-sauce-1241r |
| rcp38291 | Nachos with Salsa and Baked Beans | Snacks | NA | [chopped tomatoes, chopped onions, dry red chilli flakes (paprika), dried oregano, chopped coriander (dhania), cumin seeds (jeera) powder, sugar, salt, chopped green chillies, cheese slices, milk, mustard (rai / sarson) powder, salt, corn chips, baked beans, chopped spring onions whites, chopped spring onion greens, chopped olives, dry red chilli flakes (paprika)] | 10 mins | 3 mins | [Mexican Nachos, Indian Snacks for Entertaining, Indian Cheese Recipes, Mexican Party, High Tea Party, Western Party, Cocktail Party] | 4Makes 4 servings | Indian | nachos with salsa and baked beans | nachos with cheese sauce, salsa and baked beans | corn chips with salsa and baked beans | with 20 amazing images. Nachos with Salsa and Baked Beans is a quick snack made using corn chips. In India, kids love the taste of baked beans and they go really well with nachos with salsa. With uncooked salsa, baked beans and a creamy cheese sauce arranged temptingly atop corn chips, nachos with salsa and baked beans causes a burst of flavours and textures in your mouth. The exotic garnish with olives, spring onions, et al, adds to the appeal of this super tasty corn chips with salsa and baked beans snack. For more quick, tasty and satiating snack recipes, check out our collection of recipes for Snacks under 10 minutes Enjoy how to make nachos with salsa and baked beans | nachos with cheese sauce, salsa and baked beans | corn chips with salsa and baked beans | with detailed step by step photos and video below. | [Combine all the ingredients in a bowl and mix well with the back of a spoon., Keep aside for 30 minutes., Combine the cheese and milk in a broad non-stick pan and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Switch off the flame, add the mustard powder and salt and mix well. Keep aside., To make nachos with salsa and baked beans, arrange 1 cup of corn chips on a plate, pour ½ cup bakes beans evenly all over them., Spread ½ portion of the uncooked salsa and ½ the cheese sauce over it., Sprinkle 1 tbsp of spring onion whites, 1 tbsp of spring onion greens, 1 tbsp of olives and ½ tsp dry red chilli flakes over it., Repeat steps 1 to 3 to make 1 more plate of nachos with salsa and baked beans., Serve the nachos with salsa and baked beans immediately.] | [Energy, 181 cal, Protein, 6.6 g, Carbohydrates, 28.9 g, Fiber, 7.4 g, Fat, 4.7 g, Cholesterol, 0 mg, Vitamin A, 526.5 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.6 mg, Vitamin C, 28.6 mg, Folic Acid, 43.4 mcg, Calcium, 143.6 mg, Iron, 1.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 280.1 mg, Potassium, 382.7 mg, Zinc, 1.1 mg] | nachos-with-salsa-and-baked-beans-38291r |
| rcp32762 | Nadier Palak Tikki ( Kebabs and Tikkis Recipes) | Snacks | Veg | [lotus stems, boiled and mashed potatoes, chopped spinach (palak), chopped coriander (dhania), chopped onions, fennel seeds (saunf) powder, garam masala, chopped green chillies, cornflour, salt, mustard (rai / sarson) oil] | 5 mins | 5 mins | [Tikki Recipes, Collection of Tikki, Deep Fry, Kadai Veg, Quick Snacks / Quick Starters] | 30Makes 30 tikkis (30 tikki ) | NA | A traditional tikki made with lotus roots, potatoes and spinach, combined with a tangy green paste and delicately flavoured with fennel powder. | [Combine all the ingredients including the prepared paste in a bowl and mix well., Divide the mixture into 30 equal portions and shape each portion into a small oval tikki., Heat the mustard oil in a kadhai on a medium flame and deep-fry the tikkis till they are golden brown in colour from both sides., Drain on an absorbent paper and serve hot.] | [Energy, 31 cal, Protein, 0.2 g, Carbohydrates, 1.7 g, Fiber, 0.2 g, Fat, 2.6 g, Cholesterol, 0 mg, Vitamin A, 100.3 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 1.4 mg, Folic Acid, 4.4 mcg, Calcium, 3.9 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1.3 mg, Potassium, 16.2 mg, Zinc, 0 mg] | nadier-palak-tikki--kebabs-and-tikkis-recipes-32762r |
| rcp42249 | Namak Para, Savoury Jar Snack | Snacks | NA | [plain flour (maida), semolina (rava / sooji), oil, carom seeds (ajwain), salt, oil] | 2 mins | 20 mins | [Evening Tea Snacks, High Tea Party, Kids Tiffin Box, Finger Foods for Babies, Toddlers and Kids, Indian Travel Food Dry Snacks] | 2Makes 2.50 cups | Indian | This is a crispy jar snack that is very famous all over India. Para is essentially a diamond-shaped, deep-fried snack made with a plain flour dough. There are both sweet and savoury versions of para. This recipe introduces you to the savoury version, seasoned with salt and flavoured pleasantly with ajwain. Cool the Namak Para completely after deep-frying, and store it in an airtight jar. Relish it with a cup of hot masala chaai , and lose yourself in the simple yet satisfying experience – after all, it is little joys like this that make life a delightful ride! You can also try other jar snacks like Aloo Bhujia or Bajra Vadi . | [Combine all the ingredients in a deep bowl and mix well., Knead into a semi-stiff dough using enough water., Cover with a lid and keep aside for 15 minutes., Divide the dough into 2 equal portions., Roll out a portion of the dough into a 225 mm. (9") diameter circle without using any flour for rolling. Prick the surface with a fork at regular intervals., Cut into 25 mm. (1") diamond shaped pieces using a sharp knife., Heat the oil in a deep non-stick pan and deep-fry a few namak paras at a time on a slow medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper., Repeat steps 5 to 7 to make more namak paras., Cool completely and store in an air-tight container. Use as required.] | [Energy, 617 cal, Protein, 5.6 g, Carbohydrates, 37.9 g, Fiber, 0.1 g, Fat, 49.3 g, Cholesterol, 0 mg, Vitamin A, 450.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 1.2 mg, Vitamin C, 0 mg, Folic Acid, 0 mcg, Calcium, 11.3 mg, Iron, 1.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 5.6 mg, Potassium, 63.2 mg, Zinc, 0.3 mg] | namak-para-savoury-jar-snack-42249r |
| rcp3445 | Nariyal Chane Ka Paratha | Lunch | Veg | [grated coconut, boiled kabuli chana (white chick peas), oil, cumin seeds (jeera), ginger-garlic (adrak-lehsun) paste, turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, chilli powder, chaat masala, salt, chopped coriander (dhania), whole wheat flour (gehun ka atta), salt, oil, whole wheat flour (gehun ka atta), oil, curd (dahi), pickle] | 15 mins | 20 mins | [One Dish Vegetarian Meals, Indian Tiffin Box, Lunch box, Dabba, Stuffed Veg Parathas, All-in-one Parathas, Indian Tawa, Indian Party, Tava] | 6Makes 6 parathas. | Indian | nariyal chane ke parathe recipe | nariyal chane ka paratha recipe | coconut kabuli chana paratha | healthy coconut chickpea paratha | with 50 amazing images. nariyal chane ka paratha is a popular breakfast dish in many parts of India. Learn how to make coconut chickpea paratha . When you think of coconut and parathas, you immediately think of sweet versions. But, here is a unique Nariyal Chane ka Paratha that is sure to surprise you with its tongue-tickling, slightly spicy flavour. A combination of cooked white chickpeas and coconut is spiced up with varied spice powders and pastes, to create a flavourful filling for wholesome nariyal chane ke parathe made with whole wheat flour. The mealy texture of the filling and its awesome flavour are sure to please your palate. Just make sure you overcook the chickpeas a little, so that it will mesh well with the other ingredients, and you can roll the parathas easily. Main ingredients for nariyal chane ke parathe . Kabuli chana has a nutty, earthy flavor that complements well with the other ingredients in the dish, such as the coconut, spices, and herbs. Kabuli chana adds a bit of crunch and chewiness to the paratha. Chickpeas are high in fibre resulting in your stomach feeling a lot fuller than refined carbs. One cup of cooked chickpeas has 14 grams of protein, which is a really good amount. Coconut has a sweet and nutty flavor that complements well with the other ingredients in the dish, such as the chickpeas, spices, and herbs. Grated coconut adds a bit of moisture and chewiness to the paratha. The high fibre content of 13.6 gm (45.3% of RDA) along with high lauric acid content of coconut improves cholesterol levels in the body. Serve coconut kabuli chana paratha hot with curds, low fat curds, raita or achar. Pro tips of coconut chickpea paratha . 1. Consider using coconut oil or olive oil instead of processed seed oils for a healthier diet. 2. Chaat masala adds a tangy, savory flavor to the paratha. The amchur powder in chaat masala adds a sour note that helps to balance out the sweetness of the coconut and the richness of the chickpeas. Enjoy nariyal chane ke parathe recipe| nariyal chane ka paratha recipe | coconut kabuli chana paratha | healthy coconut chickpea paratha | with step by step photos. | [Heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the coconut and sauté on a medium flame for 1 minute., Add the ginger-garlic paste, turmeric powder, coriander-cumin seeds powder, chilli powder, chaat masala and sauté on a medium flame for a few seconds., Add the kabuli chana and salt, mix well and cook on a medium flame for 2 minutes, while mashing it lightly using a potato masher., Add the coriander and mix well., Divide the filling into 6 equal portions and keep aside to cool completely., Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside., To make nariyal chane ka paratha, divide the dough into 6 equal portion and keep aside., Roll out one portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling., Place one portion of the filling in the center of the circle, bring together all the sides in the center and seal tightly., Roll out again into a 150 mm. (6") diameter circle, using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till golden brown spots appear on both the sides., Repeat steps 1 to 5 to make 5 more parathas., Serve the nariyal chane ka paratha hot with fresh curds or pickle.] | [Energy, 231 cal, Protein, 6 g, Carbohydrates, 29.1 g, Fiber, 8.1 g, Fat, 10.5 g, Cholesterol, 0 mg, Sodium, 103.2 mg] | nariyal-chane-ka-paratha-3445r |
| rcp1535 | Nariyal ki Meethi Roti, Maharashtrian Sweet Coconut Roti | Snacks | NA | [whole wheat flour (gehun ka atta), ghee, salt, grated fresh coconut, ghee, powdered sugar, cardamom (elaichi) powder, nutmeg (jaiphal) powder, whole wheat flour (gehun ka atta), ghee] | 20 mins | 30 mins | [Bengali Rotis / Puri, Sweet Snacks, Traditional Indian Mithai, No Bake Desserts, Indian Tawa, Raksha - Bandhan, Ganesh Chaturthi] | 6Makes 6 rotis (6 roti ) | Bengali | nariyal ki meethi roti recipe | Maharashtrian sweet coconut roti | nariyal wali roti | nariyal ka meetha paratha | with 34 amazing images. nariyal ki meethi roti recipe | Maharashtrian sweet coconut roti | nariyal wali roti | nariyal ka meetha paratha is a unique sweet flavoured Indian rotis. Learn how to make Maharashtrian sweet coconut roti. To make nariyal ki meethi roti, combine the wheat flour, ghee and salt in a bowl and mix well. Knead into a soft dough using approximately 1/3 cup of water. Cover with a lid and keep aside for 15 minutes. For the stuffing, heat the ghee in a broad non-stick pan, add the coconut and cook on a medium flame for 5 to 7 minutes, while stirring continuously. Remove from the flame, add the sugar, cardamom powder and nutmeg powder and mix well. Divide the stuffing into 6 equal portions and keep aside. Knead the dough and divide it into 6 equal portions. Roll out each portion of the dough into a 150 mm. (6”) diameter circle, using whole wheat flour for rolling. Heat a non-stick tava and cook the roti for 10 to 15 seconds on each side till light brown spots appear. Place the lightly cooked roti on a flat, dry surface, spread a portion of the prepared stuffing on half of the roti and fold it over to make a semi-circle. Heat a non-stick tava (griddle) and cook the roti, using a little ghee, till it turns golden brown in colour from both the sides. Repeat with the remaining dough and stuffing to make 5 more rotis. Serve immediately. Nariyal wali roti is a variation of the evergreen delight puran poli, made with wheat flour and a slightly modified stuffing. Adding a little salt to the dough helps to enhance the sweetness of the stuffing. Fresh grated coconut has always had a presence in Indian cooking in various forms. In nariyal ka meetha paratha it is used to make a sweet stuffing. The highlight is the addition of cardamom powder and nutmeg powder which adds a rich taste to the stuffing. It is the perfect option to satisfy your sweet craving. Tips for nariyal ki meethi roti. 1. You can vary the amounts of nutmeg and sugar as per your taste. 2. Remember to cook the roti on a high flame till it is semi-cooked. Cook only for 10 to 15 seconds till light brown spots appear. 3. After stuffing it, the roti has to be cooked on a medium flame. 4. Remember to press the roti with a spatula while cooking. This ensures that the roti gets well-cooked all over. Enjoy nariyal ki meethi roti recipe | Maharashtrian sweet coconut roti | nariyal wali roti | nariyal ka meetha paratha| with step by step photos. | [Combine the wheat flour, ghee and salt in a bowl and mix well., Knead into a soft dough using approximately 1/3 cup of water., Cover with a lid and keep aside for 15 minutes., Heat the ghee in a broad non-stick pan, add the coconut and cook on a medium flame for 5 to 7 minutes, while stirring continuously., Remove from the flame, add the sugar, cardamom powder and nutmeg powder and mix well., Divide the stuffing into 6 equal portions and keep aside., To make nariyal ki meethi roti, knead the dough and divide it into 6 equal portions., Roll out each portion of the dough into a 150 mm. (6”) diameter circle, using whole wheat flour for rolling., Heat a non-stick tava and cook the roti for 10 to 15 seconds on each side till light brown spots appear., Place the lightly cooked roti on a flat, dry surface, spread a portion of the prepared stuffing on half of the roti and fold it over to make a semi-circle., Heat a non-stick tava (griddle) and cook the roti, using a little ghee, till it turns golden brown in colour from both the sides., Repeat with the remaining dough and stuffing to make 5 more nariyal ki meethi rotis., Serve immediately.] | [Energy, 239 cal, Protein, 2.5 g, Carbohydrates, 25.1 g, Fiber, 2 g, Fat, 14.3 g, Cholesterol, 0 mg, Sodium, 3.3 mg] | nariyal-ki-meethi-roti-maharashtrian-sweet-coconut-roti-1535r |
| rcp4780 | Nariyal ki Meethi Roti, Sweet Coconut Roti | Dinner | NA | [chapatis, ghee, grated coconut, powdered sugar, cardamom (elaichi) powder, nutmeg (jaiphal) powder, ghee] | 20 mins | 30 mins | [Maharashtrian Sweet Dishes, Dinner, Indian Rotis, Traditional Indian Mithai, Raksha - Bandhan, Mother's Day, Children's Day] | 10Makes 10 rotis | Maharashtrian | You will love the luxuriant texture of this coconut-stuffed sweeet treat ! Chapatis are stuffed with a delectably sweet mixture of roasted coconut delicately flavoured with nutmeg and cardamom. This Nariyal ki Meethi Roti is quite satiating and can be served as a standalone snack, or as part of a meal. Your kids will love to sink their teeth into this Sweet Coconut Roti when they come home from school. | [Heat the ghee in a broad non-stick pan, add the coconut, mix well and cook on a medium flame for 8 minutes or till it turns light brown in colour, while stirring continuously., Transfer the coconut into a bowl and keep aside to cool completely., Once cooled, add the sugar, cardamom powder and nutmeg powder and mix well. Keep aside., Divide the stuffing into 10 equal portions and keep aside., Place a chapati on a clean, dry surface and place a portion of the stuffing on one half of the chapati., Fold the other half of the chapati over the stuffing to make a semi-circle and press it lightly so that the stuffing doesn’t spill out., Heat a non-stick tava (griddle) and cook the roti, using a little ghee, till golden brown spots appear both the sides., Repeat steps 2 to 4 to make 9 more rotis., Serve immediately.] | [Energy, 204 cal, Protein, 2.8 g, Carbohydrates, 26.9 g, Fiber, 2.7 g, Fat, 9.6 g, Cholesterol, 0 mg, Sodium, 5 mg] | nariyal-ki-meethi-roti-sweet-coconut-roti-4780r |
| rcp7564 | Nariyal ki Meethi Roti, Sweet Jain Coconut Roti | Lunch | NA | [chapatis, ghee, grated coconut, powdered sugar, cardamom (elaichi) powder, nutmeg (jaiphal) powder, ghee] | 15 mins | 30 mins | [Jain Paryushan, Indian Rotis, Tava, Sweet Recipes for Kids, Kids After School, Lunch Roti] | 10Makes 10 rotis | Jain | The delicate aroma and aesthetic flavour of nutmeg and cardamom make the Nariyal ki Meethi Roti a treat for your senses, while the crunch of roasted coconut makes it a pleasure to sink your teeth into this sweet roti! The traditional charm of coconut makes this Sweet Coconut Roti popular with all age groups. You can keep the chapatis ready, and also roast the coconut earlier and allow it to cool. So, when it is actually time to make the dish, you just need to mix the filling, arrange it into the chapatis and quickly cook them. Once done, serve immediately, either as a separate snack or as part of a meal. | [Heat the ghee in a broad non-stick pan, add the coconut, mix well and cook on a medium flame for 8 minutes or till it turns light brown in colour, while stirring continuously., Transfer the coconut into a bowl and keep aside to cool completely., Once cooled, add the sugar, cardamom powder and nutmeg powder and mix well. Keep aside., Divide the stuffing into 10 equal portions and keep aside., Place a chapati on a clean, dry surface and place a portion of the stuffing on one half of the chapati., Fold the other half of the chapati over the stuffing to make a semi-circle and press it lightly so that the stuffing doesn’t spill out., Heat a non-stick tava (griddle) and cook the roti, using a little ghee, till golden brown spots appear both the sides., Repeat steps 2 to 4 to make 9 more rotis., Serve immediately.] | [Energy, 224 cal, Protein, 3.1 g, Carbohydrates, 28 g, Fiber, 4 g, Fat, 11.4 g, Cholesterol, 0 mg, Sodium, 6.3 mg] | nariyal-ki-meethi-roti-sweet-jain-coconut-roti-7564r |
| rcp41950 | Nariyal Vadi, Naralachi Vadi, Maharashtrian Coconut Mithai | NA | NA | [grated coconut, powdered sugar, ghee, chopped mixed nuts, cardamoms (elaichi)] | 10 mins | 10 mins | [Maharashtrian Sweet Dishes, Traditional Indian Mithai, Barfi Recipes, Diwali, Ganesh Chaturthi, Ekadashi Recipes, Ekadasi, Diwali Sweets Mithai] | 12Makes 12 pieces | Maharashtrian | nariyal vadi recipe | naralachi vadi | Maharashtrian coconut mithai | with 40 amazing images. nariyal vadi recipe | naralachi vadi | Maharashtrian coconut mithai is a famous Indian mithai made during the festival of Ganesh Chaturthi. Learn how to make naralachi vadi. To make nariyal vadi, heat the ghee in a deep pan or kadhai, add the coconut and sugar, mix well and cook on a slow flame for 10 minutes, while stirring continuously. Immediately pour the mixture into a greased 150 mm. (6”) diameter thali and spread it evenly. Sprinkle mixed nuts evenly over them and press lightly. Keep aside to cool for 30 minutes and cut into 12 equal pieces using a sharp knife. Refrigerate for 2 hours so the vadi becomes firm and serve. A crunchy coconut treat with a sugary rush, this naralachi vadi is a Maharashtrian mithai that is worth trying in this festive season. It is easy to make but tastes just awesome – the creamy crunch of coconut is combined with the charm of mixed nuts and the rich aroma of ghee to make an intoxicatingly sweet mithai. This nariyal vadi is often served to lord Ganesha during the 11-day festival as a ‘bhog’. The flavours and aroma of this authentic stands out specifically because of the use of fresh coconut and freshly ground elaichi powder. This handy and tasty Maharashtrian coconut mithai can be made and stored in an airtight container at room temperature for 4-5 days, ready to be relished by your family, friends and guests! You can also try your hand at making other Anjeer Halwa or Kaju Kopra Sheera. Tips for nariyal vadi. 1. Use powdered sugar instead of regular sugar. 2. Grind your sugar and elaichi together to get a good flavour of elaichi. 3. Grease a knife before you cut the vadi into pieces. 4. You will have to use a steel spatula to remove your vadi from the thali. 5. Press the vadi with your fingers to give firm edges. 6. Always use freshly grated coconut to make vadi. That too, you must grate only the white portion of the coconut and not go up to the brown portion near the shell. 7. Please don't cover the vadi in the fridge as it will release water. Enjoy nariyal vadi recipe | naralachi vadi | Maharashtrian coconut mithai | with step by step photos. | [To make nariyal vadi, heat the ghee in a deep pan or kadhai, add the coconut and sugar, mix well and cook on a slow flame for 10 minutes, while stirring continuously., Immediately pour the mixture into a greased 150 mm. (6”) diameter thali and spread it evenly., Sprinkle mixed nuts evenly over it and press lightly., Keep aside to cool for 30 minutes and cut into 12 equal pieces using a sharp knife., Refrigerate the nariyal vadi for 6 hours or overnight so the vadi becomes firm and serve.] | [Energy, 152 cal, Protein, 1 g, Carbohydrates, 17.5 g, Fiber, 2.3 g, Fat, 8.7 g, Cholesterol, 0 mg, Sodium, 3.3 mg] | nariyal-vadi-naralachi-vadi-maharashtrian-coconut-mithai-41950r |
| rcp2187 | Navaratna Curry | NA | NA | [paneer (cottage cheese), French beans, carrot, potatoes, cauliflower florets, capsicum, raisins (kismis), green peas, tomaro puree, curds (dahi), oil, salt, sugar, garlic (lehsun) cloves, green chilli, whole dry kashmiri red chillies, ginger, coriander (dhania) seeds, cumin seeds (jeera), caraway seeds (shahjeera), cardamom (elaichi), edible silver leaf (vark), pineapple, cherries, oil] | 25 mins | 40 mins | [Sabzis with Gravies, Traditional Indian Sabzis, Deep Fry] | 4Makes 4 servings (4 serving ) | Indian | Navaratna “nine gems”, and this curry is made with nine different vegetables, fruits and nuts this recipe can be best described as a princess… swet, dainty and royal. Paneer mingles well with the mélange of vegetables and fruits in this mild yet luscious curry. The silver varq gives it a fitting finishing touch. | [Boil the french beans, carrots, cauliflower and green peas. Drain and keep aside., Deep fry the potatoes and paneer separately in hot oil till done. Remove, drain on absorbent paper and keep aside., Whisk the curds till smooth. Keep aside., Heat oil in a pan and fry the ground paste for 2 to 3 minutes., Add the tomato puree and curds and fry again stirring continuously till the mixture leaves oil, Add the capsicum and sauté for 1 to 2 minutes., Add boiled vegetables, potatoes, paneer, cashewnuts, raisins, peas, salt, sugar and ½ cup of water and cook for a few minutes to bring to a boil., Serve hot garnished with the silver leaf, pineapple piesces and cherries.] | [Energy, 302 cal, Protein, 6.7 g, Carbohydrates, 20.5 g, Fiber, 4.3 g, Fat, 20.8 g, Cholesterol, 0 mg, Vitamin A, 647.9 mcg, Vitamin B1, 0 mg, Vitamin B2, -0.1 mg, Vitamin B3, 0.4 mg, Vitamin C, 36.6 mg, Folic Acid, 16.1 mcg, Calcium, 171.1 mg, Iron, 1.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 20.6 mg, Potassium, 149.8 mg, Zinc, 0.3 mg] | navaratna-curry-2187r |
| rcp22199 | Nawabi Aloo | NA | Veg | [boiled potato cubes, oil, chopped tomatoes, milk, salt, chopped coriander (dhania), onion cubes, coriander (dhania), cumin seeds (jeera), poppy seeds (khus-khus), fennel seeds (saunf), chopped ginger (adrak), chopped garlic (lehsun), chopped green chillies, cardamom (elaichi) powder] | 15 mins | 11 mins | [Semi-Dry Sabzis, Non Stick Kadai Veg] | 4Makes 4 serving | NA | The Nawabi Aloo, as the name suggests, is a richly-textured potato curry, which goes great with chapatis , parathas or hot rice . Tomatoes give this dish an interesting tang and milk gives it a rich taste, while a paste of onions, green chillies, ginger and spices gives it an awesome taste. Although it sounds elaborate, this is actually a no-fuss recipe, which will be ready in a jiffy once you prepare the paste and boil the potatoes. Relish the Nawabi Aloo hot and fresh with rice or your favourite Indian bread. | [Heat the oil in a deep non-stick pan, add the prepared paste, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the tomatoes, milk, salt and ¼ cup of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally., Add the potatoes and coriander, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally., Serve hot.] | [Energy, 122 cal, Protein, 2.5 g, Carbohydrates, 14.2 g, Fiber, 1.6 g, Fat, 5.5 g, Cholesterol, 0 mg, Vitamin A, 461 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.8 mg, Vitamin C, 24.9 mg, Folic Acid, 20.9 mcg, Calcium, 96.1 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 16.9 mg, Potassium, 214.3 mg, Zinc, 0.3 mg] | nawabi-aloo-22199r |
| rcp1372 | Nawabi Curry ( Low Calorie Healthy Cooking ) | Lunch | NA | [chopped tomatoes, oil, chopped and boiled mixed vegetables, salt, sugar, sliced onions, coriander (dhania) seeds, cumin seeds (jeera), poppy seeds (khus-khus), aniseeds (vilayati saunf), ginger (adrak), green chillies, cardamoms, cloves (laung / lavang), cinnamon (dalchini)] | 12 mins | 20 mins | [Traditional Indian Sabzis, Saute, Indian Party, Mixer, Low Carb Diet, Low Calorie Sabzis, Low Carb Indian Lunch] | 4Makes 4 servings | Indian | Nawabi Curry, get set to be transported to the land of the Nawabs with this amazing Nawabi curry. Although this has been converted it into a low-cal version by cooking it in just 2 tsp of oil, which is quite unlike the original, the authentic taste has been retained by using an array of carefully selected spices. Savour this great recipe that is rich in taste at just 63 kcal per serving along with being a treasure trough of vital nutrients like vitamin C and fibre.. | [Combine the tomatoes with 1 cup of water in a broad non-stick pan, mix well and cook on a medium flame for 4 to 5 minutes or till the tomatoes soften, while stirring occasionally. Keep aside to cool slightly., Blend in a mixer till smooth. Keep the tomato pulp aside., Heat the oil in a non-stick kadhai, add the onion paste and sauté on a slow flame for 2 to 3 minutes., Add the prepared tomato pulp, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the mixed vegetables, salt and sugar, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally., Serve hot.] | [Energy, 71 cal, Protein, 2.4 g, Carbohydrates, 9.1 g, Fiber, 3.6 g, Fat, 2.7 g, Cholesterol, 0 mg, Sodium, 22.1 mg] | nawabi-curry--low-calorie-healthy-cooking--1372r |
| rcp30962 | Nawabi Naan | NA | NA | [plain flour (maida), dry yeast, sugar, oil, salt, chopped dried fruits, melted butter] | 15 mins | 15 mins | [Mughlai Rotis, Naan, Naan / Kulchas, Raksha - Bandhan, Father's Day, Indian Party, Tava, Birthday Party Main Dishes] | 6Makes 6 naans (6 naan ) | Indian | Think Nawabi, and luxury is the first word that comes to mind! Indeed, what better way to recreate that richness than by using mixed nuts. This scrumptious Nawabi Naan is an amazing creation of traditional tandoori naan studded with nuts. This gives you a lovely texture and mildly sweet flavour as you chew on the naan. Once you sprinkle the nuts on the rolled dough, roll it lightly once again, so that they stick to the dough and do not fall off when cooked in the tava. Serve this naan with a tangy, spicy Subzis / Curries to make a memorable meal. | [Combine the yeast, sugar and 2 tbsp of lukewarm water in a bowl and cover with a lid and keep aside for 10 minutes., Combine all the ingredients, except the dry fruits, in a deep bowl and knead into a soft dough, using enough water., Cover the dough with a wet muslin cloth and keep aside for 20 minutes., Press the dough lightly to remove the air., Divide the dough into 6 equal portions and roll out each portion into an oblong of 125 mm. (5") using a little plain flour for rolling., Sprinkle ½ tablespoon of dry fruits over it, and roll it again lightly using a rolling pin., Heat a non-stick tava (griddle) and place the naan over it with the dry fruit side facing downwards., Cook it on one side till it puffs slightly and then turn over., Cook it on the other side till it puffs a little and then roast it on an open flame till it turns golden brown from both the sides., Brush each naan with a little butter and serve immediately.] | [Energy, 130 cal, Protein, 2.8 g, Carbohydrates, 14.5 g, Fiber, 0.1 g, Fat, 6.7 g, Cholesterol, 0 mg, Vitamin A, 109.5 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.5 mg, Vitamin C, 0 mg, Folic Acid, 0 mcg, Calcium, 10.8 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 22.4 mg, Potassium, 24.5 mg, Zinc, 0.2 mg] | nawabi-naan-30962r |
| rcp3273 | Neapolitan Potato Salad | NA | NA | [potatoes, tomatoes, spring onions, sliced, grated mozzrella cheese grated processed cheese, sliced stuffed green olives, olive oil oil, large sized clove of ginger (adrak), chopped, basil leaves, chopped, salt black pepper (kalimirch) powder] | 10 mins. | 15 mins. | [Italian Salads, Quick Indian Salads, Wholesome Salads (Salads that make a meal), Italian Party, Barbeque Party Indian Recipes] | 4Serves 4. | Indian | The Neapolitan style of cooking is characterised by the famous piazzaiola sauce. It consists of peeled, chopped and deseeded tomatoes, garlic, basil or marjoram and olive oil. It is served with pasta, grilled dishes and pizzas. Cooked potatoes with deseeded tomatoes, the Neapolitan way are a favourite Italian salad. This salad is like the one served in Naples which goes well as an accompaniment to a burger and is delicious just by itself. Chill this salad thoroughly before serving! | [Boil the potatoes. Cut them into small cubes and chill thoroughly., Slice each tomato into 2 portions vertically. Remove the seeds and pulp and discard it., Cut the deseeded tomatoes into thin slices., Combine all the ingredients in a large bowl and mix well., Chill for at least an hour before serving so that the flavours blend well., Serve chilled.] | [Energy, 134 cal, Protein, 4.4 g, Carbohydrates, 14.7 g, Fiber, 2.3 g, Fat, 6.6 g, Cholesterol, 5.8 mg, Vitamin A, 255.1 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.8 mg, Vitamin C, 30.1 mg, Folic Acid, 23.8 mcg, Calcium, 99.8 mg, Iron, 1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 170.2 mg, Potassium, 246.2 mg, Zinc, 0.4 mg] | neapolitan-potato-salad-3273r |
| rcp42466 | Neem Juice | NA | Veg | [neem leaves] | 2 mins | 0 mins | [Indian Drinks / Sharbats, Indian Independence Day, Gudi Padwa, Mixer, Gluten Free Veg Indian, Antioxidant Rich Indian, Indian Diabetic Drinks] | 1Makes 1 cup (3 serving ) | Indian | neem juice recipe | healthy neem juice | weight loss, detox neem juice | with 8 amazing images. Life is a blend of bitter-sweet memories. And so is this Neem Juice – although the bitterness courses through your senses the moment you sip it, it surprisingly leaves a sweet after-taste! Neem Juice is made from Neem Leaves and water, so its 100% pure. Neem Juice has a lot of medicinal benefits, and is especially good for your hair, skin and stomach. Known for its detox and cleansing properties, it is wise to have a Neem Juice to reap its benefits. It is therefore customary in Maharashtrian families to have a small quantity of this juice on Gudi Padwa day. You can try it too! Diabetic can also benefit from this Neem Juice. A small quantity of Neem Juice 2 to 3 times in a week can help keep blood sugar levels under check. Apart from using fresh herbs like neem to make Neem Juice, you can also try other herbal drinks like Herbal Caffeine Free-Tea or Fresh Herbal Tea. Enjoy how to make neem juice recipe | healthy neem juice | weight loss, detox neem juice | with detailed step by step photos below. | [To make neem juice, combine the neem leaves and 1 cup of water in a mixer and blend it till smooth., Strain the mixture using a strainer in a deep bowl., Serve the neem juice immediately.] | [Energy, 15 cal, Protein, 0.8 g, Carbohydrates, 2.7 g, Fiber, 0.7 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 8.4 mg] | neem-juice-42466r |
| rcp37910 | Neer Dosa Recipe, Neer Dosai | BreakFast | NA | [rice (chawal), salt, oil] | 5 mins | 12 mins | [South Indian, Different Types of Dosa, Breakfast Idlis / Dosas / Uttapam, Tava, Indian Travel Food Idli, Dosa, Upma] | 10Makes 10 dosas | South Indian | neer dosa recipe | neer dosai | soft rice crepes | Mangalorean rice crepes | with 30 amazing images. neer dosa recipe is a soft rice dosa or also known as water dosa. Learn how to make Mangalorean rice crepes. neer dosa is also called Ari Dosa in Malayalam and made from a rice batter. Nothing like this neer dosa to soothe your palate! Made with a simple batter of raw rice, this dosa has a soothing flavour and a mildly chewy texture that is very appealing. neer dose is made from 3 simple ingredients available in every Indian kitchen, rice, salt and oil. The batter for this neer dosai does not require any fermentation. Although simplicity is the highlight of the neer dosa, it requires a bit of expertise to prepare it perfectly. Make sure the tava is really hot before pouring the batter, and ensure the dosa is cooked well before you try to remove it, else you will end up with bits and pieces instead of a nice, big dosa! I love making these neer dosa as they require no fermentation and are a family favourite on Sunday lunch. On my visits to Mangalore we used to have neer dosa every morning for breakfast. If you like a bit of spice, serve neer dosa with coconut chutney or vegetable stew, else combine it with sweetened coconut churna. As a variant, grind some grated coconut along with the rice, for an even softer dosa. Tips for neer dosa: 1. Make sure to use raw rice (variety) like any aged rice. Eg, Basmati or sona masuri to make Neer dosa. At the stores it is called dosa rice which is cheaper than regular rice. 2. Soak the rice well and blend it very smooth, this is the trick to achieve a soft and mouth melting Neer dosa. 3. The batter should be like thin chaas. 4. When cooking the neer dosa, remember to cover the dosa immediately or else the dosa might turn hard. 5. No need to cook neer dosa on both sides. Enjoy neer dosa recipe | neer dosai | soft rice crepes | Mangalorean rice crepes | with step by step photos. | [To make neer dosa, combine the drained raw rice and ½ cup of water in a mixer and blend till smooth., Transfer the mixture into a deep bowl, add 1 to 1/2 cups of water and salt and mix well., Heat a non-stick tava (griddle) till red hot, sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth., Grease the tava (griddle), with a little oil and smear it by using a cut onion., Pour approx. 1/3 cup (approx. 5 tbsp) of the batter on it and tilt the tava (griddle), in a circular motion to make a round dosa., Cover with a lid and cook on a medium flame for 1 minute. Fold the dosa into a triangle., Repeat with the remaining batter to make 9 more dosas., Serve neer dosa immediately with churna.] | [Energy, 55 cal, Protein, 1.1 g, Carbohydrates, 12.5 g, Fiber, 0.7 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 1.1 mg] | neer-dosa-recipe-neer-dosai-37910r |
| rcp32846 | Neer Dosa, Vegetable Neer Dosa | Snacks | NA | [rice flour (chawal ka atta), chopped onions, chopped carrot, cumin seeds (jeera), chopped green chillies, chopped curry leaves (kadi patta), chopped coriander (dhania), salt, oil, ghee, coconut, sambhar] | 10 mins | 30 mins | [South Indian, Different Types of Dosa, South Indian Breakfast, Karnataka Cuisine, Breakfast Idlis / Dosas / Uttapam, Quick Evening Snacks, Indian Snacks for Entertaining] | 6Makes 6 dosas | Karnataka | vegetable neer dosa recipe | instant rice flour dosa | chawal ke aate ka dosa | with 22 amazing images. instant neer dosa is a healthy and quick breakfast recipe prepared just by mixing few ingredients within minutes. Learn how to make vegetable neer dosa recipe | instant rice flour dosa | chawal ke aate ka dosa | neer dosa is a popular dosa variant from the Indian state of Karnataka. “Neer” means “water” in the Tulu language, meaning this dish is literally known as “water dosa.” This chawal ke aate ka dosa has soft texture with crunch of vegetables in every bite. In this instant neer dosa recipe, rice flour is used to prepare prepare thin batter which cut downs the entire soaking and grinding process. You can make this instant rice flour dosa for busy morning breakfasts or can be enjoyed with sabzi for lunch or dinner. Tips to make vegetable neer dosa: 1. Grease the tava each time you make dosa. 2. Makes sure to mix the batter well before making every dosa, as rice flour tends to settle down. 3. The batter should be of chass consistency, not too thick and not too runny. Enjoy vegetable neer dosa recipe | instant rice flour dosa | chawal ke aate ka dosa | with detailed step by step photos. | [To make vegetable neer dosa, in a deep bowl, add rice flour, onion, carrot, cumin seeds, green chillies, curry leaves, coriander, salt, pepper and 3 cups of water., Whisk well to make a lump free batter., Heat a non-stick tava (griddle), grease with oil and sprinkle little water on the tava (griddle) and wipe it off gently using a cloth., Pour a ladleful of the batter on hot tava to make a dosa., Drizzle a little ghee evenly over it and cook the dosa on both the sides on medium flame for 4 minutes until it becomes brown and crisp., Repeat steps 3 and 5 to make remaining 5 vegetable neer dosas., Serve vegetable neer dosa hot with chutney and sambhar.] | [Energy, 134 cal, Protein, 1.5 g, Carbohydrates, 19.5 g, Fiber, 0.9 g, Fat, 5.3 g, Cholesterol, 0 mg, Sodium, 3.1 mg] | neer-dosa-vegetable-neer-dosa-32846r |
| rcp3414 | Nimbu Adrak ka Achaar | NA | NA | [lemon, salt, turmeric powder (haldi), carom seeds (ajwain), green chillies, ginger (adrak) juliennes, whole dry kashmiri red chillies] | 15 mins | 0 mins | [Punjabi Raita | Punjabi Chutney | Achar, Pickles / Achar, Oil free Achaar, Indian Party, Kebab Party] | 2Makes 2 servings | Punjabi | This quick recipe of one of the easiest and most economical pickles to make and is used by most Punjabi households. Lemon juice and salt act as a preservative in this recipe. Fresh tender root ginger available during the monsoon months is best suited for this pickle. Choose lemons that are firm with a smooth, shiny yellow skin and wash them thoroughly before pickling them. The pickle is ready to eat after 10 days. This bitter pickle is surprisingly good with rich spiced dishes. I suggest you also try it out with Paneer Stuffed Green Pea Parathas . | [Wash the lemons thoroughly. Wipe them dry using a dry kitchen towel., Cut 4 lemons into 2 halves each. Squeeze out the juice of the lemons. Separately keep aside the lemon juice and lemon skins., Cut 4 slits on each of the remaining lemons. Place all the lemons and lemon skins in a sterilised glass jar., Combine the lemon juice, salt, turmeric powder, green chillies, ginger and ground red chillies and mix well., Pour this mixture over the lemons. Press down the lemons in the jar with a spoon so that the lemon juice covers the lemons., Cover with a lid and keep in the sun for 8 to 10 days or until the lemons are soft and their skins give way under the pressure of your thumb. Toss the ingredients in the jar occasionally.] | [Energy, 68 cal, Protein, 1.2 g, Carbohydrates, 13.3 g, Fiber, 2 g, Fat, 1.1 g, Cholesterol, 0 mg, Sodium, 15118 mg] | nimbu-adrak-ka-achaar-3414r |
| rcp4235 | Nimbu Masala Soda, Homemade Masala Nimbu Soda | NA | Veg | [soda, lemon juice, freshly ground black pepper (kalimirch), cumin seeds (jeera) powder, salt] | 2 mins | 0 mins | [Indian Drinks / Sharbats, No Cooking Veg Indian, Stomach ache Indigestion Appetite Loss] | 1Makes 1 glass | Indian | nimbu masala soda recipe | homemade masala nimbu soda | Indian nimbu masala drink | masala soda | with 10 amazing images. nimbu masala soda recipe | homemade masala nimbu soda | Indian nimbu masala drink | masala soda is a quick drink which can be served at any time of the day. Learn how to make homemade masala nimbu soda. To make nimbu masala soda, combine all the ingredients, except the soda, in a tall glass and mix well. Just before serving, add the chilled soda and mix well. Serve immediately. Grab that bottle of soda from the fridge, add some effective and tasty ingredients like crushed black pepper and jeera and sit back and enjoy a fizzy and chilled Indian nimbu masala drink! This refreshing beverage is sold in many restaurants and in plenty by street vendors with their own variations. While we have used cumin seeds powder and black pepper, you can also add a little chaat masala to further accentuate its flavour. The homemade masala nimbu soda is one of the best cooling summer drinks. Moreover, all it takes is a little while more for this masala soda to set right that troublesome tummy and overcome flatulence. However, do not get addicted to it. This is not always the most recommended way to ease indigestion. Tips for nimbu masala soda. 1. Use freshly squeezed lemon juice for best flavour. 2. Make sure the soda is nice and chill because you cannot refrigerate this drink after preparation. 3. After adding the soda, mix the ingredients slowly and gently as that will help retain the fizz. 4. Soda can be replaced with lemonade. 5. A garnish of some chopped leaves will enhance eye appeal and flavour both. 6. As a variation, black pepper powder and soda can be replaced with chaat masala and coke. Enjoy nimbu masala soda recipe | homemade masala nimbu soda | Indian nimbu masala drink | masala soda | with step by step photos. | [To make nimbu masala soda, combine all the ingredients, except the soda, in a tall glass and mix well., Just before serving, add the chilled soda and mix well., Serve the nimbu masala soda immediately.] | [Energy, 69 cal, Protein, 0.2 g, Carbohydrates, 17 g, Fiber, 0.3 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 7.8 mg] | nimbu-masala-soda-homemade-masala-nimbu-soda-4235r |
| rcp40592 | Nimbu Pani, How To Make Shikanji | BreakFast | NA | [lemon juice, powdered sugar, black salt (sanchal), cumin seeds (jeera) powder, salt] | 10 mins | 0 mins | [Punjabi Breakfast, Indian Drinks / Sharbats, Indian Juices, Indian Party, Indian Birthday Party] | 4Makes 4 servings | Punjabi | nimbu pani recipe | shikanji | Indian lemonade | nimbu pani Indian street food | with amazing 10 images. nimbu pani recipe also called shikanji or Indian lemonade is the go to drink on hot Indian summer days. In fact so popular is this Indian drink, that shikanji is a famous Indian street food available even at every railway station. Summers or hot humid days and want to drink something refreshing that cools your system down and helps fight the weather? We have a perfect drink recipe for you which is nimbu pani. Kids are often seen taking nimbu pani thermos flasks to school to give them instant energy during their lunch break. Moms also pack nimbu pani for kids to have when they have early sports activities before school starts. shikanji is so simple and easy to make that not even an amateur can go wrong with it. The ingredients used in the recipe are definitely found in every well maintained pantry. You can make it when you have guests suddenly coming in. To make nimbu paani, in a bowl take some lemon juice, add powdered sugar. You can also use grained sugar but we have used powdered sugar as it dissolves faster. Further, add black salt and cumin seed powder. Cumin seed powder gives a nice subtle flavor to the shikanji. Next, add salt, chilled water and stir well. Your nimbu pani is ready to be served. Nothing like a glass of chilled Nimbu Paani to refresh you, even on the hottest and most tiring of days! This rejuvenating drink is made of lemon juice, flavoured with the right proportions of salt and sugar. Cumin seeds powder and black salt add a real peppy dimension to this tangy drink. Although ready-mixes are available for Nimbu Paani, this homemade version will outdo them any day in terms of flavour, aroma and the overall refreshing effect. Enjoy nimbu pani recipe | shikanji | Indian lemonade | nimbu pani Indian street food | with detailed step by step photos and video below. | [To make nimbu pani, combine all the ingredients in a deep bowl and mix well., Add 4 cups of chilled water and mix well., Serve the nimbu pani chilled.] | [Energy, 113 cal, Protein, 0.3 g, Carbohydrates, 27.2 g, Fiber, 0.5 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 388.2 mg] | nimbu-pani-how-to-make-shikanji-40592r |
| rcp39541 | Nimbu Pani, Shikanji, Limbu Pani | NA | NA | [lemon juice, powdered sugar, salt] | 10 mins | 0 mins | [Indian Drinks / Sharbats, Indian Juices, Indian Party, Indian Birthday Party] | 4Makes 4 glasses (4 glass ) | Indian | This is one summer drink that needs no introduction whatsoever. Although every beverage brand claims their Limbu Pani to be exactly like mom’s magic, nothing can ever match up to fresh, homemade Limbu Paani. Chill and tangy, fresh lemon juice is not just refreshing but also boosts your immunity and helps you handle the hot summer easily! You can also try other traditional Indian drinks like Aam Ka Panna and Amlana . | [Combine all the ingredients in a deep bowl along with 4 cups of cold water and mix well using a hand blender., Serve immediately or refrigerate and serve chilled.] | [Energy, 94 cal, Protein, 0.4 g, Carbohydrates, 22.3 g, Fiber, 0.6 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 388.3 mg] | nimbu-pani-shikanji-limbu-pani-39541r |
| rcp42250 | Nimki Recipe, Bengali Jar Snack | Snacks | NA | [plain flour (maida), cumin seeds (jeera), nigella seeds (kalonji), ghee, salt, oil, plain flour (maida), ghee] | 2 mins | 20 mins | [Bengali Snacks, Indian Snacks for Entertaining, Indian Jar Snacks, Evening Tea Snacks, Father's Day, Indian Party, High Tea Party] | 13Makes 13 nimkis | Bengali | nimki recipe | Bengali jar snack | crispy Bangla nimki | namak pare tea time snack | with 27 amazing images. nimki recipe | Bengali jar snack | crispy Bangla nimki | namak pare tea time snack is a fried Indian snack made with maida as the main ingredient. Learn how to make crispy Bangla nimki. To make nimki, combine the plain flour, cumin seeds, nigella seeds, ghee and salt in a deep bowl and mix well. Knead into a semi-stiff dough using enough water. Cover with a lid and keep aside for 30 minutes. Knead the dough again and roll into a 250 mm. (10”) diameter circle without using any flour for rolling. Apply the prepared paste evenly over it. Start rolling tightly from one end to another end. Cut into 13 equal portions using a sharp knife. Place a portion on a rolling board, where the swirled part is facing sideways and press it lightly. Roll into a 125 mm. (5”) diameter circle without using any flour for rolling. And prick using a fork. Fold into half to form a semi- circle and fold again to form a triangle and press the 2 corners lightly using your index finger. Prick using a fork on both sides. Heat the oil in a deep non-stick pan and deep-fry a few nimkis on a slow medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper. Cool completely and store in an air-tight container. Nimki is an all-time favourite Bengali jar snack, which has a very appetizing flavour and extremely interesting mouth-feel! Surprisingly, this snack requires only a few ingredients. Made of a plain flour dough flavoured elegantly with cumin and nigella seeds, the Nimki gets its unique texture from the way it is rolled and cut. It feels very different when you bite into namak pare tea time snack and you are sure to be bowled over by the sheer variety that Indian cuisine offers – isn’t it truly amazing how the same ingredients can yield different kinds of snacks simply because they are rolled or cooked differently? The crispy and flaky texture of nimki is sure to please you with a cup of tea. Tips for nimki. 1. Ensure that the dough is semi-stiff. If the dough is too soft, the nimki will not turn flaky. 2. Pricking helps to prevent the nimki from puffing up while frying and this makes it crispy. So prick twice as mentioned in the recipe. 3. Deep-frying the nimki on a slow flame is necessary to get a uniform colour and perfect crispy and flaky texture. Continue the trend, and relish many more interesting homemade jar snacks like the Dry Pasta Jar Snack and Caramel Popcorn. Enjoy nimki recipe | Bengali jar snack | crispy Bangla nimki | namak pare tea time snack | with step by step photos. | [To make nimki, combine the plain flour, cumin seeds, nigella seeds, ghee and salt in a deep bowl and mix well., Knead into a semi-stiff dough using enough water., Cover with a lid and keep aside for 30 minutes., Knead the dough again and roll into a 250 mm. (10”) diameter circle without using any flour for rolling., Apply the prepared paste evenly over it., Start rolling tightly from one end to another end., Cut into 13 equal portions using a sharp knife., Place a portion on a rolling board, where the swirled part in facing sideways and press it lightly., Roll into a 125 mm. (5”) diameter circle without using any flour for rolling. And prick using a fork., Fold into half to form a semi- circle and fold again to form a triangle and press the 2 corners lightly using your index finger., Prick using a fork on both the sides., Heat the oil in a deep non-stick pan and deep-fry a few nimkis on a slow medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper., Cool the nimki completely and store in an air-tight container.] | [Energy, 83 cal, Protein, 0.8 g, Carbohydrates, 5.1 g, Fiber, 0 g, Fat, 6.6 g, Cholesterol, 0 mg, Sodium, 0.6 mg] | nimki-recipe-bengali-jar-snack-42250r |
| rcp40967 | No Bake Oats, Muesli and Peanut Butter Cookies ( Lactose and Dairy Free) | Snacks | Vegan | [quick cooking rolled oats, muesli, peanut butter, grated jaggery (gur)] | 5 mins | 2 mins | [Sweet Recipes for Kids, Kids Jar Snacks, Kids After School, Vegan, Lactose Free Dairy Free Desserts, Lactose Free Dairy Free Cookies, Lactose Free Dairy Free Kids] | 10Makes 10 cookies | NA | Delicious cookies in minutes, and without any baking... can you believe it? Well, this lactose and dairy-free cookie is made by simply mixing, shaping and refrigerating the ingredients. Kids and adults alike will enjoy the crunch of oats and muesli and the enticing flavour of peanut butter in these No Bake Oats, Muesli and Peanut Butter Cookies. A few spoons of jaggery enrich the flavour of this cookie, bringing up the sweetness to just the right level. This is a perfect treat for the whole family! | [Place the oats in a broad non-stick pan and sauté on a medium flame for 2 minutes. Keep aside to cool completely., Combine the roasted oats, muesli, peanut butter and jaggery in a deep bowl and mix well., Divide the mixture into 10 equal portions and roll out each portion into a round ball., Flatten each ball between your palms to form a thick disc shaped cookie., Place the cookies in a plate and refrigerate them for 15 minutes., Serve or store in an air-tight container.] | [Energy, 154 cal, Protein, 1.4 g, Carbohydrates, 12 g, Fiber, 1.5 g, Fat, 11.3 g, Cholesterol, 32.5 mg, Sodium, 107.4 mg] | no-bake-oats-muesli-and-peanut-butter-cookies--lactose-and-dairy-free-40967r |
| rcp42252 | No Bake Oreo Cheesecake | NA | NA | [oreo cookies, melted butter, beaten whipped cream, powdered sugar, cream cheese, powdered sugar, vanilla essence, crushed oreo cookies, oreo cookies] | 15 mins | 0 mins | [Cheesecake, Raksha - Bandhan, Christmas, Mother's Day, Children's Day, Valentines Day Indian recipes, Thanksgiving] | 6Makes 6 servings | Indian | no bake oreo cheesecake recipe | easy Indian no bake oreo cheesecake | vanilla oreo cheesecake | simple no bake oreo cheesecake with whipped cream | with 21 amazing images. no bake oreo cheesecake recipe | easy Indian no bake oreo cheesecake | vanilla oreo cheesecake | simple no bake oreo cheesecake with whipped cream is a yummy creamy cake which can lure the fussiest diner. Learn how to make easy Indian no bake oreo cheesecake. To make no bake oreo cheesecake, open each dark chocolate biscuit and scrape and discard the middle creamy layer. Crush the biscuits in a mixer till smooth. Transfer the crushed biscuit powder in a bowl, add the butter and mix well. Spread and press the mixture into the base of a 175 mm. (7") loose bottomed cake tin. Refrigerate for 30 minutes and keep aside. For the cream cheese mixture, combine all the ingredients in a deep bowl and beat using an electric beater for 1 to 2 minutes or till smooth. Keep aside. Combine the cream cheese mixture and the beaten whipped cream in a deep bowl and fold gently using a spatula. Add the coarsely crushed oreo biscuits and fold gently using a spatula. Pour the mixture on the biscuit base and spread it evenly. Finally arrange the oreo biscuit halves evenly over it. Refrigerate for atleast 5 hours or till set. Demould the cheesecake. Cut into 6 equal wedges and serve chilled. Who doesn’t love cheesecakes, with their melt-in-the-mouth texture and creamy taste? Well, if you are a fan of cheesecakes too, then this easy Indian no bake oreo cheesecake is a must-try. This exciting simple no bake oreo cheesecake with whipped cream reveals layer after layer of delight – starting with a powdered biscuit base, layered with cream cheese that is punctuated by Oreo biscuits, all of which is topped with more Oreo biscuits. Just arrange and refrigerate the easy Indian no bake oreo cheesecake, and you’re done! Kids will not only relish this no bake oreo cheesecake, they will also enjoy making it with their moms as this easy recipe requires no cooking. Try other Oreo recipes like Oreo Milkshake or Quick Oreo Ice- Cream. Tips for no bake oreo cheesecake. 1. Use of powdered sugar is extremely necessary so it mixes well. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 2. The tin used in this recipe is loose bottom cake tin. A loose bottomed cake tin is a tin with a removable base. This helps to demould the cheesecake after making. 3. If you have made whip cream in advance, ensure to store in the deep freezer till use. 4. This dessert has to be kept refrigerated till serving. It is best served within a day. Enjoy no bake oreo cheesecake recipe | easy Indian no bake oreo cheesecake | vanilla oreo cheesecake | simple no bake oreo cheesecake with whipped cream | with step by step photos. | [Open each dark chocolate biscuit and scrape and discard the middle creamy layer., Crush the biscuits in a mixer till smooth., Transfer the crushed biscuit powder in a bowl, add the butter and mix well., Spread and press the mixture into the base of a 175 mm. (7") loose bottomed cake tin., Refrigerate for 30 minutes and keep aside., Combine all the ingredients in a deep bowl and beat using an electric beater for 1 to 2 minutes or till smooth. Keep aside., Combine the cream cheese mixture and the beaten whipped cream in a deep bowl and fold gently using a spatula., Add the coarsely crushed oreo biscuits and fold gently using a spatula., Pour the mixture on the biscuit base and spread it evenly., Finally arrange the oreo biscuit halves evenly over it., Refrigerate for atleast 5 hours or till set., Demould the cheesecake., Cut into 6 equal wedges and serve chilled.] | [Energy, 516 cal, Protein, 4.5 g, Carbohydrates, 52.1 g, Fiber, 0.6 g, Fat, 32.6 g, Cholesterol, 36.7 mg, Sodium, 181.2 mg] | no-bake-oreo-cheesecake-42252r |
| rcp413 | No Bake Strawberry Praline Cake | NA | NA | [chopped strawberries, nice biscuits, orange juice, beaten whipped cream, crushed mixed nut chikki] | 10 mins | 0 mins | [Fruit Based Indian Desserts, Cakes, No Bake Desserts, Indian style Eggless Cakes, Christmas, Children's Day, Valentines Day Indian recipes] | 1Makes 1 cake (6 pieces). | Indian | no bake strawberry praline cake recipe | Indian strawberry cake with mixed nut praline | quick eggless strawberry cake | with 22 amazing images. no bake strawberry praline cake recipe | Indian strawberry cake with mixed nut praline | quick eggless strawberry cake is a quick fix dessert which is perfect for kids. Learn how to make Indian strawberry cake with mixed nut praline. To make no bake strawberry praline cake, dip 8 nice biscuits one by one in the orange juice and arrange them on a flat plate with 4 biscuits each one besides the other in 2 rows so as to form a rectangle. Put ½ cup of the whipped cream on the biscuits and spread it evenly using a palate knife. Sprinkle ¼ cup of strawberries and 1 tbsp of mixed nut chikki evenly over it. Dip the remaining 8 biscuits in the orange juice one by one and again place 4 biscuits each one besides the other in 2 rows over the whipped cream. Finally put the remaining ¾ cup of the whipped cream and spread it evenly on all the sides using a palate knife. Sprinkle the remaining ¼ cup of strawberries and 2 tbsp of mixed nut chikki evenly over it. Refrigerate for at least 3 to 4 hours. Cut into 6 equal pieces and serve chilled. The Strawberry Praline Cake is a heavenly treat of orange-tinged Nice biscuits coated with whipped cream and layered with juicy fresh strawberries and a crunchy powder of mixed nuts chikki. The chikki must be crushed coarsely in order to give a nice crunch to Indian strawberry cake with mixed nut praline, which is typical of pralines. The mellow taste of coconut in the Nice biscuits, the lusciousness of the cream, the tangy sweetness of strawberries and the crispness of the chikki work together beautifully to make this quick eggless strawberry cake nothing short of a masterpiece. Refrigerate the no bake strawberry praline cake till you are ready to serve, as it tastes best chilled. Dessert lovers can also use whipped cream frosting to make creamy and mouth-watering desserts like quick mango mousse amd eggless strawberry soufflé. Tips for no bake strawberry praline cake. 1. Dip the biscuit in orange juice and remove immediately, else it might break. 2. After beating the whipped cream, keep it in the freezer till use. 3. You can buy readymade mixed nut chikki or learn how to make mixed nut chikki at home. Enjoy no bake strawberry praline cake recipe | Indian strawberry cake with mixed nut praline | quick eggless strawberry cake | with step by step photos. | [Dip 8 nice biscuits one by one in the orange juice and arrange them on a flat plate with 4 biscuits each one besides the other in 2 rows so as to form a rectangle., Put ½ cup of the whipped cream on the biscuits and spread it evenly using a palate knife., Sprinkle ¼ cup of strawberries and 1 tbsp of mixed nut chikki evenly over it., Dip the remaining 8 biscuits in the orange juice one by one and again place 4 biscuits each one besides the other in 2 rows over the whipped cream., Finally put the remaining ¾ cup of the whipped cream and spread it evenly on all the sides using a palate knife., Sprinkle the remaining ¼ cup of strawberries and 2 tbsp of mixed nut chikki evenly over it., Refrigerate for at least 3 to 4 hours., Cut into 6 equal pieces and serve chilled.] | [Not Given] | no-bake-strawberry-praline-cake-413r |
| rcp42854 | No Cook Bajra Atta Ladoo, Kuler Ladoo | NA | NA | [ghee, grated jaggery (gur), bajra (black millet) flour] | 2 mins | 0 mins | [Gujarati Sweet Mithai, No Cook Indian, Peda, Ladoo collection, Traditional Indian Mithai, PCOS, Healthy Heart Desserts, Low Calorie Indian Sweets, Desserts] | 4Makes 4 laddoos | Gujarati | bajra ladoo recipe | kuler ladoo | instant no cook bajra atta ladoo | Indian millet flour laddu | with 21 amazing images. bajra ladoo recipe | kuler ladoo | instant no cook bajra atta ladoo | Indian millet flour laddu is a quick healthy dessert. Learn how to make kuler ladoo. To make bajra ladoo, combine the ghee and jaggery in a flat plate and mix well with fingers for 3 to 4 minutes or till the mixture becomes slightly fluffy. Add half the bajra flour and mix well. Add the remaining bajra flour and mix well till the mixture binds well like a dough. Divide the mixture into 4 equal portions and shape each portion into a round ball. Serve immediately or store in an air-tight container. It stays fresh for 2 days. Indian meals are almost incomplete without mithai. But the use of excess sugar often is the reason for health conscious to enjoy it. Here we present kuler ladoo made with bajra flour, ghee and jaggery. One ladoo not only lends protein, but also fibre and iron. Don’t get carried away by the colour of the instant no cook bajra atta ladoo. The aroma, texture and flavour of this ladoo is perfect to qualify it as an Indian mithai. In fact, use of jaggery is always healthier as compared to refined sugar, as sugar may be a cause of inflammation in the body. We recommend 1 Indian millet flour laddu as a serving size for women with PCOS, weight watchers and heart patients. However, remember moderation is the key here too. Moreover, this is for occasional indulgence only. Tips for bajra ladoo. 1. Since the recipe takes only 5 minutes to make, we have made only 4 ladoos at a time. They stay fresh for 2 days and hence we recommend you make fresh ladoos as per your requirement. If you wish, you can make 8 ladoos at a time by using double the quantity of ingredients. However, note that the timing of mixing each ingredient will remain the same. 2. Use a flat plate only to make the ladoos. This makes mixing easier. 3. Mixing the mixture with hands at each stage is important to make soft ladoos. 4. These ladoos are perfectly sweet. If you enjoy slightly less sweet mithais, you can use 1½ tbsp of jaggery instead of 2 tbsp. 5. Store them in an air-tight container at room temperature only. They will stay fresh for 2 days. Enjoy bajra ladoo recipe | kuler ladoo | instant no cook bajra atta ladoo | Indian millet flour laddu | with step by step photos. | [To make kuler ladoo, combine the ghee and jaggery in a flat plate and mix well with fingers for 3 to 4 minutes or till the mixture becomes slightly fluffy., Add half the bajra flour and mix well., Add the remaining bajra flour and mix well till the mixture binds well like a dough., Divide the mixture into 4 equal portions and shape each portion into a round ball., Serve the kuler ladoo immediately or store in an air-tight container. It stays fresh for 2 days.] | [Energy, 107 cal, Protein, 1.2 g, Carbohydrates, 15.3 g, Fiber, 1.1 g, Fat, 4.5 g, Cholesterol, 0 mg, Sodium, 1.1 mg] | no-cook-bajra-atta-ladoo-kuler-ladoo-42854r |
| rcp2845 | Non Fried Dahi Vadas | NA | NA | [moong dal (split green gram), green chillies, asafoetida (hing), fruit salt, curds (dahi), cumin seeds (jeera) powder, chilli powder, chopped corriander (dhania), salt, mustard seeds ( rai / sarson), green chillies,, asafoetida (hing), oil] | 15 mins. | 15 mins. | [Chaat, Deep Fry, Holi recipes] | 8Makes 8 vadas. | NA | As they say, necessity is the mother of invention and this recipe came about because I always ended up binging on dahi vadas and the guilt which followed after a deep fried dahi vada snack was immense. But with this recipe, I realised that without compromising on the taste, I could make almost zero fat dahi vadas using a sandwich toaster. This recipe however works better using moong dal as compared to urad dal and the addition of a little Eno’s fruit salt makes the dahi vadas soft and spongy. Keep the prepared dahi vadas soaked in water and drain them out just before serving. Top with low fat curds and go ahead eat as much as you can! | [Clean, wash and soak the green moong dal for 3 to 4 hours. Drain and keep aside., Add the green chillies and blend in a mixer with very little water., Add the asafoetida and Eno’s fruit salt and mix well., Heat a non-stick sandwhich toaster and spread 1 teaspoon of the mixture in each cavity. Close and heat. When ready, the mixture will be toasted into pieces of triangular shape., Remove the toasted pieces and soak them in water for 20 minutes. Thereafter, squeeze out the water and arrange the vadas on a plate., Whisk the curds with the salt., To prepare the tempering, heat the oil and fry the mustard seeds for 1/2 minute. Add the green chillies and asafoetida and pour the seasoning over the whisked curds., Spread the seasoned curds over the vadas. Sprinkle the cumin powder, chilli powder and coriander on top and serve. If you like, also sprinkle khajur imli ki chutney.] | [Energy, 111 cal, Protein, 5.5 g, Carbohydrates, 10.6 g, Fiber, 1.1 g, Fat, 4 g, Cholesterol, 8 mg, Sodium, 13.4 mg] | non-fried-dahi-vadas-2845r |
| rcp43056 | Non Fried Daler Bora | Snacks | NA | [masoor (split red lentil) dal, green chillies, ginger (adrak), chopped onions, chopped coriander (dhania), turmeric powder (haldi), salt, oil] | 10 mins | 0 mins | [Bengali Snacks, Evening Tea Snacks, Bread Snack, Pakora Pakoda, Savoury Baked, High Tea Party, Oven] | 4Makes 4 servings | Bengali | non fried daler bora recipe | Bengali masoor dal bhajiya | healthy masoor fritters | with 26 amazing images. daler bora or Bengali lentil fritters are a perfect accompaniment to a Bengali meal or a delicious snack with chutney. Learn how to make non fried daler bora recipe | Bengali masoor dal bhajiya | healthy masoor fritters | Bengali masoor dal bhajiya is a non-fried and crunchy easy to make snack recipe. They are small lentil fritters that we Bengalis often enjoy with rice and dal sometimes as a part of a pure vegetarian meal. Essentially, a typical part of the Bengali meal is to pair something fried with the dal. healthy masoor fritters are made using masoor dal and flavoured using few spices. Here we have made this non-fried daler bora healthier by baking the bhajiyas. Alternatively, you can also air fry them. Serve it hot with green chutney. pro tips to make non fried daler bora: 1. Instead of masoor dal you can also use moong dal to make this recipe. 2. Instead of green chillies you can add chili powder to make this recipe. 3. Serve it hot to enjoy its best flavours. Enjoy non fried daler bora recipe | Bengali masoor dal bhajiya | healthy masoor fritters | with detailed step by step photos. | [To make non fried daler bora, in a mixer jar, add masoor dal, green chillies and ginger., Blend until smooth and remove the mixture in a deep bowl., Add onion, coriander, turmeric and salt to taste. Mix well., Put a spoonful’s of the mixture on a lined baking tray at regular intervals, apply 1 tsp oil evenly over it., Bake in a pre-heated oven at 180°c (360° f) for 30 minutes, turning them at 15 minutes., Serve the non fried daler bora hot with green chutney.] | [Energy, 86 cal, Protein, 5 g, Carbohydrates, 13.2 g, Fiber, 2.2 g, Fat, 1.4 g, Cholesterol, 0 mg, Sodium, 2.9 mg] | non-fried-daler-bora-43056r |
| rcp41970 | Non Fried Pakodi Chaat, Healthy North Indian Chaat | Snacks | NA | [green moong dal (split green gram), asafoetida (hing), green chilli paste, salt, fruit salt, whisked curds (dahi) low fat curds (dahi), green chutney, salt, chilli powder, cumin seeds (jeera) powder, chopped coriander (dhania), pomegranate (anar)] | 15 mins | 16 mins | [Chaat, Low Calorie Indian Snacks, Jain Snacks, Indian Steamed Snacks, Evening Tea Snacks, Indian Party, High Tea Party] | 3Makes 3 plates | Jain | non fried pakodi chaat recipe | green moong dal pakodi chaat | healthy pakodi chaat | with 34 amazing images. non fried pakodi chaat is a tantalizing street food/chaat of soft and spongy split green gram lentil vadas, chutneys and yogurt, adored by all the chaat lovers. Learn how to make non fried pakodi chaat recipe | green moong dal pakodi chaat | healthy pakodi chaat | Here, the pakodis are cooked in a different way by steaming them instead of deep-frying. Thereafter, a splash of curds and chutney add a flavourful touch to the pakodis, transforming them into a healthy pakodi chaat. Fried and soaked pakodis can be stored in the refrigerator for 2-3 days. So whenever we have a craving for this yummy dahi pakodi chaat, all needed is to put them together to make this green moong dal pakodi chaat to gobble any time of the day. Absolute joy with no guilt attached! Tips to make non fried pakodi chaat: 1. Instead of green moong dal you can use yellow moong dal also. 2. Dipping them in warm water makes the vadas light and fluffy. 3. You can add the curd and chutneys as per your taste. Enjoy non fried pakodi chaat recipe | green moong dal pakodi chaat | healthy pakodi chaat | with detailed step by step photos. | [For the pakodis, blend the soaked and drained green moong dal with ¼ cup of water till smooth. Transfer the mixture into a deep bowl, add the asafoetida, green chilli paste and salt and mix well. Keep aside., Just before making the pakodis, add the fruit salt and 2 tsp of water over the mixture. When the bubbles form, mix gently., Pour 1 tbsp of batter in each of the 6 greased vatis and steam them in a steamer for 6 to 8 minutes or till they are cooked. Remove and allow them to cool slightly., Once slightly cooled, demould and immerse the pakodis in enough warm water in a deep bowl for 2 minutes. Then squeeze out the water from the pakodis and keep aside., Repeat steps 3 and 4 to make remaining 6 pakodis. Keep aside., Place 4 soaked pakodis on a serving plate and spread ¼ cup of whisked curds evenly and ½ tbsp of green chutney over them., Finally sprinkle a little salt, chilli powder, cumin seeds powder, 1 tsp of coriander and 2 tsp of pomegranate evenly over them., Repeat steps 6 and 7 to make 2 more plates of non-fried pakodi chaat. Serve immediately.] | [Energy, 179 cal, Protein, 11.2 g, Carbohydrates, 25 g, Fiber, 3.3 g, Fat, 3.7 g, Cholesterol, 8 mg, Sodium, 20.1 mg] | non-fried-pakodi-chaat-healthy-north-indian-chaat-41970r |
| rcp41880 | Non- Alcoholic Margarita, Virgin Margarita | NA | NA | [orange juice, sweet lime (mosambi) juice, lemon juice, powdered sugar, ice-cubes] | 5 mins | 0 mins | [Cocktails, Christmas, Kitty Party Drinks, Mocktails] | 2Makes 2 glasses | NA | Margarita is a classic in the world of cocktails . According to some experts, it dates back to the early 20th century. What makes it a great hit across the globe is the citrusy tang of the drink, which is accentuated by serving it in a salt-rimmed glass. Here, we remove the alcohol from the cocktail and give you an equally exhilarating Non-Alcoholic Margarita, which is perfect to serve at kitty parties and get-togethers . Its amazing tang and fleeting saltiness are sure to please everybody. You can also try other options like the Mint and Orange Drink or Watermelon Pineapple Guava Drink . | [Rub a lemon halve along the rim of a glass., Place the glass gently over a plate containing salt. Dust of the excess salt., Repeat steps 1 and 2 to make 1 more glass. Keep aside., Combine all the ingredients in a deep bowl and mix well., Pour equal quantity of the drink into each of the salt rimmed glasses., Serve immediately.] | [Energy, 197 cal, Protein, 2.7 g, Carbohydrates, 44.6 g, Fiber, 5.5 g, Fat, 0.9 g, Cholesterol, 0 mg, Sodium, 12.2 mg] | non--alcoholic-margarita-virgin-margarita-41880r |
| rcp32487 | Non- Alcoholic Tropical Pineapple and Orange Drink with Coconut | NA | NA | [pineapple juice, orange juice, ice cubes, beaten whipped cream, coconut milk powder] | 15 mins | 0 mins | [Indian Mocktails, Christmas, Cocktail Party, Kitty Party Drinks, Mocktails] | 3Makes 3 glasses | Indian | In any party, it is a must to include some snazzy drinks for the teetotallers too, so that they do not feel left out. The Non-Alcoholic Tropical Pineapple and Orange Drink with Coconut is one such option. However, the risk is that it is so incredibly tasty, everybody will want this and only this! The flavours of pineapple and orange mix very well and are balanced beautifully by the mellow, soothing taste of coconut milk. The whipped cream and coconut milk powder are piped out into the glasses and then topped with the tangy juice, so it melts and blends slowly and soothingly. This makes it a spectacular sight, with an even more awesome taste. You can also try other choices like the Papaya and Orange Drink and Pineapple and Orange Drink . | [Combine the whipped cream and coconut powder in a deep bowl, mix well and fill it in a piping bag attached with a star nozzle., Combine the pineapple juice, orange juice and ice cubes in a deep bowl and mix well., Pour equal quantity of the drink into 3 individual glasses and pipe out the whipped cream- coconut mixture evenly over each glass., Serve immediately.] | [Energy, 435 cal, Protein, 4.8 g, Carbohydrates, 82.2 g, Fiber, 12.5 g, Fat, 9.8 g, Cholesterol, 0 mg, Sodium, 107.1 mg] | non--alcoholic-tropical-pineapple-and-orange-drink-with-coconut-32487r |
| rcp36845 | Noodle and Spinach Bake | NA | Veg | [grated paneer (cottage cheese), milk, nutmeg (jaiphal) powder, freshly ground black pepper (kalimirch), salt, chopped and blanched spinach (palak), oil, chopped onions, chopped garlic (lehsun), salt, boiled noodles, grated mozzarella cheese] | 15 mins | 5 mins | [Indian Noodles, Veg Noodles, Casseroles and Bakes, Western Party, Microwave, Quick Noodles] | 4Makes 4 servings | Indian | A lusciously creamy sauce of paneer and milk flavoured with nutmeg and pepper plays host to boiled noodles, which is then topped with spinach and grated cheese. What makes this Noodle and Spinach Bake convenient to prepare is that it is microwaved for two minutes to fuse the cheese with the other ingredients, rather than baking the setup for a longer time. While this is a quick alternative, it is equally important that it is served immediately to enjoy the best texture and flavour. | [Put the oil in a microwave safe bowl and microwave on high for 30 seconds., Add the onions and garlic, mix well and microwave on high for 1 minute., Add the spinach, salt and pepper, mix well and microwave on high for 2 minutes, stirring once after 1 minute. Keep aside., Combine ½ cup of the paneer sauce and noodles in a deep bowl and toss well., Put the above mixture in a baking dish, put the spinach mixture evenly over it., Pour the remaining ½ cup of paneer sauce evenly over it., Finally sprinkle the mozzarella cheese over it and microwave on high for 2 minutes., Serve immediately., 5 cups of finely chopped spinach will yield approx. 1½ cups of blanched and chopped spinach.] | [Energy, 428 cal, Protein, 16.5 g, Carbohydrates, 48.1 g, Fiber, 3.2 g, Fat, 18.2 g, Cholesterol, 2.9 mg, Vitamin A, 7342.3 mcg, Vitamin B1, -0.3 mg, Vitamin B2, 0 mg, Vitamin B3, 0.3 mg, Vitamin C, 38 mg, Folic Acid, 158.7 mcg, Calcium, 362.6 mg, Iron, 1.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 400.4 mg, Potassium, 295.6 mg, Zinc, 0.4 mg] | noodle-and-spinach-bake-36845r |
| rcp36054 | Noodle Basket with Vegetable Stir Fry | Dinner | Veg | [parboiled hakka noodles, cornflour, salt, oil, oil, chopped garlic (lehsun), chopped ginger (adrak), chopped green chillies, onion cubes, capsicum cubes, cabbage cubes, diagonally cut and parboiled baby corn, diagonally cut and parboiled carrot, diagonally cut and parboiled french beans, schezwan sauce, tomato ketchup, salt, chopped spring onion greens] | 20 mins | 30 mins | [Chinese Stir Fry Vegetables, Chinese Noodles Recipe Collection, Dinner, Indian Noodles, Veg Noodles, One Dish Vegetarian Meals, Deep Fry, Non-stick Pan] | 4Makes 4 servings | Indian | A pretty looking golden brown noodle basket that’s filled with a warm and crunchy vegetable stir-fry made from baby corn, capsicum, carrot, cabbage and French beans make a satiating One Dish Meals . | [Spread the parboiled noodles on a kitchen towel and keep aside for 20 minutes., Transfer the noodles into a bowl or plate, add the cornflour and salt and toss gently., Divide the noodles into 4 equal portions., Place a portion of the noodles in a strainer to make a basket, along the mesh of the strainer., Heat the oil in a deep non-stick pan, hold the strainer with the noodles in the hot oil., Keep pouring the oil all over the noodles evenly and deep fry till it turns golden brown in colour from all the sides., Remove the basket carefully from the strainer and place on an absorbent paper., Repeat steps 4 to 7 to make 3 more basket. Keep aside., Heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for few seconds., Add the onions and sauté on a medium flame for 1 minute., Add the capsicum and cabbage and sauté on a medium flame for 1 to 2 minutes., Add the baby corn, carrot and french beans and sauté on a medium flame for 1 minute., Add the schezwan sauce, tomato ketchup and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside., Divide the vegetable stir-fry into 4 equal portions., Place one portion of the vegetable stir-fry into a noodle basket and top it with ½ tbsp of spring onion greens., Repeat step 2 to make 3 more noodles baskets with vegetable stir-fry., Serve immediately garnished with spring onion greens.] | [Energy, 528 cal, Protein, 12.5 g, Carbohydrates, 74.8 g, Fiber, 2.2 g, Fat, 20.6 g, Cholesterol, 0 mg, Sodium, 445.8 mg] | noodle-basket-with-vegetable-stir-fry-36054r |
| rcp2118 | Noodle Soup | NA | Veg | [boiled noodles, butter, chopped spring onions, milk, slit green chillies, grated processed cheese, salt freshly ground black pepper (kalimirch)] | 12 mins | 7 mins | [Chinese Soups, Non-stick Pan, Quick Vegetarian Soups, Quick Noodles] | 4Makes 4 servings | Chinese | Sumptuous and delicious, this Noodle Soup is a unique milk-based soup loaded with veggies and boiled noodles. This soup gets its flavour from pepper and green chillies, and crunchiness from chopped spring onions. While milk imparts a creaminess, cheese adds to the richness of this soup. | [Heat the butter in a deep non-stick pan, add the spring onions and sauté on a medium flame for 2 minutes., Add the milk, noodles, green chillies, cheese, salt, pepper and 2 cups of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally., Serve hot.] | [Energy, 249 cal, Protein, 8.9 g, Carbohydrates, 25.6 g, Fiber, 0.3 g, Fat, 10.1 g, Cholesterol, 0 mg, Vitamin A, 269.6 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.1 mg, Vitamin C, 7.1 mg, Folic Acid, 7.4 mcg, Calcium, 257.6 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 152.4 mg, Potassium, 124.9 mg, Zinc, 0.1 mg] | noodle-soup-2118r |
| rcp22550 | Noodle Tomato Salad | NA | Veg | [Boiled Noodle, cut into 1" pieces, boiled sweet corn kernels (makai ke dane), deseeded tomato cubes, capsicum cubes, thinly sliced spring onions whites, chopped spring onion greens, sliced onions, fresh tomato puree, olive oil, finely chopped green chillies, fresh oregano, chopped coriander (dhania), salt, nacho chips, crushed] | 20 minutes | 0 minutes | [Quick Indian Salads, Wholesome Salads (Salads that make a meal), Pasta Salad, Indian Noodles, Veg Noodles, Kids Noodles] | 4Serves 4 | Indian | Here is a versatile dish that can serve not only as a healthy side-serving but even as a main course. | [Combine all the ingredients in a bowl and toss well., Refrigerate to chill., Serve chilled garnished with crushed nacho chips.] | [Not Given] | noodle-tomato-salad-22550r |
| rcp7593 | Noodle Vegetable Cutlets | Snacks | Veg | [boiled hakka noodles, chopped mixed vegetables, mashed potatoes, chopped coriander (dhania), chopped spring onion greens, chopped spring onions whites, chopped green chillies, cornflour, salt, oil, tomato ketchup] | 15 mins | 15 mins | [Evening Tea Snacks, Indian Cutlets, Veg Cutlets, Chinese Party, High Tea Party, Tava, Kids After School, Indian Birthday Party Snacks] | 8Makes 8 cutlets | Indian | noodle vegetable cutlet recipe | mixed veggies noodle cutlet | hakka noodles cutlet | with 20 amazing images. noodle vegetable cutlets are a delightful fusion of flavors and textures with the wholesome goodness of mixed vegetables. Learn how to make noodle vegetable cutlet recipe | mixed veggies noodle cutlet | hakka noodles cutlet | These crispy and flavorful mixed veggies noodle cutlet are a delightful twist to the traditional cutlet recipe. Packed with the goodness of vegetables and the crunch of noodles, they make for a perfect snack or appetizer. hakka noodles cutlet are a delicious and fun way to use leftover noodles. It is quick and easy to make, and is enjoyed by kids and adults too. Make sure you bind the cutlets firmly with your hands otherwise you will not be able to shape them properly. Enjoy these crunchy and delicious noodle vegetable cutlet with a dip of your choice as a snack or appetizer, perfect for any occasion! Have a go at other unique snacks like the Threaded Paneer Rolls, Cheesy Noodle Cutlet or Hara Bhara Kabab. pro tips to make noodle vegetable cutlet recipe: 1. Instead of hakka noodles, you can also use maggi noodles to make this recipe. 2. Do not undercook or overcook the noodles, it won't hold their shape well in the cutlets. 3. You can also dip it in the cornflour batter and coat it well using breadcrumbs for the crispy exterior. Enjoy noodle vegetable cutlet recipe | mixed veggies noodle cutlet | hakka noodles cutlet | with detailed step by step photos. | [To make noodle vegetable cutlet recipe, combine all the ingredients in a deep bowl and mix very well using your hands., Divide the mixture into 8 equal portions and shape each portion into a 75 mm. (3 inch) diameter flat cutlet., Heat a non-stick tava (griddle) and grease it using 1 tsp of oil. Cook the cutlets using 1 tsp of oil till it turns golden brown in colour from both the sides., Serve noodle vegetable cutlet hot with tomato ketchup.] | [Energy, 50 cal, Protein, 1.4 g, Carbohydrates, 7.9 g, Fiber, 0.8 g, Fat, 1.4 g, Cholesterol, 0 mg, Sodium, 33 mg] | noodle-vegetable-cutlets-7593r |
| rcp22227 | Noodle, Sprouts and Capsicum Soup | NA | NA | [whole wheat spaghetti noodles, mixed sprouts, sliced red capsicum, sliced yellow capsicum, cornflour, chopped spring onions whites, vegetable stock, salt, low-fat paneer (cottage cheese) cubes, chopped spring onion greens, freshly ground black pepper (kalimirch)] | 20 mins | 19 mins | [Chinese Soups, Healthy Chunky Soups Broth, Healthy Low Calorie Soups, Quick Healthy Indian Soups, Low Cholesterol Indian Soups, Low Calorie Soups, Zero Oil Soups] | 4Makes 4 servings | Indian | Is this soup an appetizer or a meal itself? Well, the Noodle, Sprouts and Capsicum Soup is so wholesome it can be served in small portions as an appetizer, or in larger quantities as a snack or meal itself. The use of plenty of veggies and paneer brings in abundant vitamin C, protein, calcium and fibre to this soup. It is especially rich in antioxidants, which help fight infections. This zero oil soup keeps you satiated for a long time, helping those who are aiming for weight loss . Serve this nutritious soup as soon as it is cooked to relish it at its best. | [Combine the cornflour and 1 tbsp of water in a small bowl, mix well and keep aside., Heat a deep non-stick pan on a medium flame and when hot, add the red capsicum, yellow capsicum, spring onion whites and mixed sprouts and dry roast on a medium flame for 2 to 3 minutes., Add the vegetable stock, whole wheat spaghetti and salt, mix well and cook on a medium flame for 10 to 15 minutes or till the spaghetti and sprouts are cooked, while stirring occasionally., Add the cornflour-water mixture, paneer, spring onion greens and pepper powder, mix well and cook on a medium flame for another minute, while stirring occasionally., Serve immediately.] | [Energy, 82 cal, Protein, 4.4 g, Carbohydrates, 15.4 g, Fiber, 2.4 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 35.7 mg] | noodle-sprouts-and-capsicum-soup-22227r |
| rcp2456 | Noodles in White Sauce with Baked Beans | NA | Veg | [boiled noodles, white sauce, baked beans, oil, chopped onions, chopped green chillies, tomato ketchup, grated processed cheese, salt freshly ground black pepper (kalimirch) powder] | 10 mins | 3 mins | [Indian Noodles, Veg Noodles, Casseroles and Bakes, Baked, Oven] | 3Makes 3 servings | Indian | Noodles in white sauce with baked beans has everything that kids love, as you can see from the name itself. Creamy white sauce, sumptuous baked beans, tomato ketchup, noodles and of course oodles of cheese too! what you will love about this recipe is that it is easy to make, relatively quick and is sure to be liked by the rest of the family too. | [Heat the oil in a broad non-stick pan, add the onions and green chillies and sauté on a medium flame for 1 minute., Add the baked beans, tomato ketchup and salt, mix well and cook on a medium flame for 1 to 2 minutes. Keep aside., Combine the noodles, white sauce, 2 tbsp of grated cheese and salt and pepper in a deep bowl and mix well., Grease a baking dish, put the noodles- white sauce mixture and spread it evenly., Spread the baked beans mixture over it and finally sprinkle the remaining 2 tbsp of the cheese over it and bake in a pre-heated oven at 200°c (400° f) for 10 minutes., Serve hot.] | [Energy, 284 cal, Protein, 10.1 g, Carbohydrates, 24 g, Fiber, 5.2 g, Fat, 15.9 g, Cholesterol, 0 mg, Vitamin A, 333.5 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.2 mg, Vitamin C, 5.1 mg, Folic Acid, 20.9 mcg, Calcium, 279 mg, Iron, 0.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 361.5 mg, Potassium, 290.1 mg, Zinc, 1 mg] | noodles-in-white-sauce-with-baked-beans-2456r |
| rcp4905 | Noodles with Creamy Mushrooms ( Microwave Recipes) | Snacks | Veg | [noodles, grated processed cheese, milk, sliced mushrooms (khumbh), butter, chopped garlic (lehsun), chopped onions, plain flour (maida), dried oregano, salt, chopped spring onion greens] | 10 mins | 12 mins | [Indian Noodles, Veg Noodles, Microwave, Microwave, Quick Snacks / Quick Starters, Quick Noodles] | 2Makes 2 servings | Indian | Noodles and mushrooms in a white sauce like base, flavoured with herbs, onions and garlic, is a delectable creation that makes you smack your lips with joy after every mouthful. Cooking the Noodles and Creamy Mushrooms in the microwave oven also makes it an easy, quick and no-fuss recipe, which retains the intrinsic flavours of all its ingredients. | [Heat the butter in a microwave safe bowl and microwave on high for 20 seconds., Add the garlic and onions, mix well and microwave on high for 2 minutes., Add the plain flour, mix well and microwave on high for 30 seconds., Add the mushrooms, oregano, noodles, milk, salt and ½ cup of water, mix well and microwave on high for 8 minutes, stirring once after every 2 minutes., Add the cheese, mix well and microwave on high for 1 minute., Serve immediately.] | [Energy, 280 cal, Protein, 8.9 g, Carbohydrates, 31.9 g, Fiber, 0.3 g, Fat, 11.3 g, Cholesterol, 0 mg, Vitamin A, 325.3 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.2 mg, Vitamin B3, 0.9 mg, Vitamin C, 3.1 mg, Folic Acid, 8.6 mcg, Calcium, 202.5 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 202.9 mg, Potassium, 154.4 mg, Zinc, 0.2 mg] | noodles-with-creamy-mushrooms--microwave-recipes-4905r |
| rcp679 | Noodles with Tomato and Cheese Sauce | NA | Veg | [hakka noodles, tomatoes, chopped onions, carrot, chopped celery, fresh cream, chilli powder, dried oregano, sugar, oil, grated processed cheese, salt, cheese sauce] | 5 mins | 22 mins | [Indian Noodles, Veg Noodles, Microwave, Microwave] | 4Makes 4 servings | Indian | Noodles with tomato and cheese sauce is a typical party serving, wherein cooked pasta is served with a choice of two sauces, one tangy and one creamy. Guests are offered a choice of picking between the sauces, as per their taste. While both sauces and the pasta are easy to prepare, i suggest spending a little time on a nice, attractive serving style. | [Put the tomatoes in a glass bowl and microwave on high for 3 to 4 minutes or until the skin is loosened., Remove the skin and grate into a pulp. Add 1/2 teacup of water., Put the oil in a glass bowl and microwave on high for about 12 seconds. Add the onion, carrot and celery and microwave on high for 40 to 45 seconds., Add the tomato pulp, chilli powder, orengo, sugar and salt and microwave on high for 10 minutes, stirring once in-between after 5 minutes., Add the cream and mix very well., Put the noodles and the two sauces and grated cheese in individual serving dishes/bowls and let the guests help themselves to the noodles with desired toppings.] | [Energy, 498 cal, Protein, 15.5 g, Carbohydrates, 79.5 g, Fiber, 3.2 g, Fat, 12.5 g, Cholesterol, 18.8 mg, Vitamin A, 1044.2 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.8 mg, Vitamin C, 40.7 mg, Folic Acid, 47 mcg, Calcium, 215.5 mg, Iron, 1.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 462.7 mg, Potassium, 273.9 mg, Zinc, 0.2 mg] | noodles-with-tomato-and-cheese-sauce-679r |
| rcp2580 | Noughts and Crosses Pizza | NA | NA | [pizza bases, pizza sauce, cheese slices, tomato slices, sliced onions, sliced capsicum, dry red chilli flakes, dried oregano] | 15 mins | 0 mins | [Italian Pizzas, Indian Cheese Recipes, different types of pizza, Baked, Oven, Kids Pizzas, Recipes Kids can make] | 2Makes 2 pizzas | Indian | The best way to bring up independent kids is to catch them early. Pique their interest in cooking through interesting recipes like this, and watch them enjoy their time in the kitchen. This love of cooking will grow with the years. The Noughts and Crosses Pizza is a fun way to make kids help in the kitchen. A sauce-lined base with crisscrossing cheese lines makes the playing board while crosses of capsicum and noughts of tomatoes and onions make the players’ coins. Now you and your kids can play a mind-boggling game while preparing the pizza for baking! You can change the toppings as you like, but remember to season it well before baking, so that the aroma fills the house and brings everyone to the table to taste the food lovingly cooked by the kids! Go for more recipes like Pizza with Mushrooms, Garlic and Walnuts or Pizza Twists | [Place the cheese slices on a clean, dry surface and cut each slices into 10 horizontal strips. Keep aside., Place both the pizza bases on a baking tray and put 1½ tbsp of pizza sauce on each pizza base and spread it evenly., Arrange 10 cheese strips to form a criss cross pattern on each pizza., Place 3 tomato slices and 3 onion slices in the cheese squares at random on each pizza. Place 2 sliced capsicums in each empty square making a cross., Sprinkle ¼ tsp of chilli flakes and ¼ tsp of dried oregano on each pizza base evenly., Bake in a pre-heated oven at 180°c (360°f) for 15 minutes or till the pizza turns crisp., Serve immediately.] | [Energy, 421 cal, Protein, 17.4 g, Carbohydrates, 61.2 g, Fiber, 13.9 g, Fat, 10.8 g, Cholesterol, 20.1 mg, Sodium, 313.7 mg] | noughts-and-crosses-pizza-2580r |
| rcp759 | Nourishing Broth | NA | NA | [masoor dal (split red lentil), onion, chopped, bayleaves (tejpatta), chopped carrots, chopped potatoes, chopped french beans, chopped cabbage, chopped tomatoes, oil, salt black pepper (kalimirch) powder] | 10 min. | 35 min. | [Chunky Indian Soups, Indian Pressure Cooker, Non-stick Pan] | 8Serves 8. | Indian | A truly comforting drink when you are feeling low. | [Soak the masoor dal for 1 hour., Heat the oil and fry the onion and bay leaves for 2 minutes., Add the masoor dal and chopped vegetables other than tomatoes. Cook for 2 minutes., Add 6 teacups of water and cook covered on a slow flame for 20 to 30 minutes., Add the tomatoes and boil for a few seconds., Sprinkle salt and pepper and serve hot.] | [Protein, 1.3 g, Cho, 5 g, Fat, 2.3 g] | nourishing-broth-759r |
| rcp33012 | Nourishing Moong Soup ( Weight Loss After Pregnancy ) | Lunch | NA | [moong (whole green gram), oil, cumin seeds (jeera), curry leaves (kadi patta), asafoetida (hing), salt, lemon juice, chopped coriander (dhania)] | 5 mins | 20 mins | [Indian Clear Soups, Low Cal Soups, Pressure Cooker, Non-stick Pan, Healthy Indian Lunch Soups] | 4Makes 4 serves | Indian | moong soup recipe | weight loss moong soup | moong soup with carrots and paneer | heathy pregnancy soup | with 15 amazing images. moong soup is a perfect weight loss moong soup recipe. We show you how to make moong soup and a nice variation of moong soup with carrots and paneer. moong soup, is made of pressure cooked moong which is then boiled with water and cooked, subtly flavoured with curry leaves and lemon juice. This weight loss moong soup is easily digestible and high on energy. Let’s see why this is a heathy pregnancy moong soup. Moong dal or green moong dal is rich in Folate, Vitamin B9 or folic acid which helps your body to produce and maintain new cells, especially red blood cells and is pregnancy friendly. Perfect weight loss moong soup. As Moong is low in fat and high in protein and fibre, eating mung beans will keep you fuller for a longer time and great for weightloss. Lentils and beans are Antioxidants which are known to reduce high blood pressure. To enhance the nutritive value of the nourishing moong soup, add ¼ cup of low-fat chopped paneer and ¼ cup of grated carrots. This will make moong soup with carrots and paneer. Learn to make moong soup recipe | weight loss moong soup | moong soup with carrots and paneer | heathy pregnancy soup | with step by step photos below. | [To make nourishing moong soup, clean and wash the moong, add 5 cups of water and pressure cook for 3 to 4 whistles., Allow the steam to escape before opening the lid., Heat the oil in a deep non-stick pan and add the cumin seeds., When the seeds crackle, add the curry leaves, asafoetida and moong(along with water), mix well and bring to boil., Add the lemon juice and mix well. Serve the nourishing moong soup hot garnished with coriander., To enhance the nutritive value of the nourishing moong soup, add ¼ cup of low-fat chopped paneer and ¼ cup of grated carrots after step 4 and simmer till the carrots are tender.] | [Energy, 110 cal, Protein, 6.9 g, Carbohydrates, 16.9 g, Fiber, 4.9 g, Fat, 1.7 g, Cholesterol, 0 mg, Sodium, 8.2 mg] | nourishing-moong-soup--weight-loss-after-pregnancy--33012r |
| rcp32956 | Nutri Waffles ( Paneer Snacks, Low Calorie Recipe) | Snacks | NA | [moong dal (split green gram), chopped low fat paneer( cottage cheese), chopped green chillies, chopped fenugreek (methi) leaves, shredded spinach (palak), besan (bengal gram flour), asafoetida (hing), baking soda, sugar, oil, salt, oil, mint leaves (phudina)] | 10 mins | 20 mins | [Evening Tea Snacks, Waffle, Waffle Indian recipes, Protein rich food for kids, Calcium Rich Starters & Snacks] | 4Makes 4 servings | Indian | These savoury waffles are bursting with the goodness of ingredients like moong dal, fenugreek and paneer. Experience the benefits of protein, iron and calcium packed in this dish! | [Clean, wash and soak the moong dal in water for 3 to 4 hours and drain well., Add the paneer and green chillies and blend in a mixer and blend well to a smooth batter, adding little water., Transfer the mixture to a bowl, add the fenugreek leaves, spinach, besan, asafoetida, soda bi-carb, sugar, oil and salt and mix well., Divide the batter into 4 equal portions, pour a portion of the batter in a pre-heated waffle iron and bake until crisp., Repeat with the remaining batter to make 3 more waffles. Serve hot with phudina chutney.] | [Energy, 141 cal, Protein, 8.2 g, Carbohydrates, 19.2 g, Fiber, 2.8 g, Fat, 3.5 g, Cholesterol, 0 mg, Sodium, 26 mg] | nutri-waffles--paneer-snacks-low-calorie-recipe-32956r |
| rcp22290 | Nutritious Bhel, Healthy Heart and Diabetic Friendly Bhel | Snacks | NA | [puffed rice (kurmura), oil, cumin seeds (jeera), asafoetida (hing), turmeric powder (haldi), black salt (sanchal), chilli powder, pomegranate (anar), orange segments, chopped tomatoes, boiled mixed sprouts, chopped apple, chopped raw mangoes, chopped coriander (dhania), lemon juice, salt] | 10 mins | 10 mins | [Indian Snacks for Entertaining, Chaat, Diabetic Starters & Snacks, Indian Birthday Party Snacks, Kitty Party Snacks] | 4Makes 4 servings | Indian | healthy bhel recipe | bhel with sprouts and fruits | bhel for heart, weight loss and diabetics | with 22 amazing images. Think of bhel puri and the first thing that comes to mind is Mumbai roadside bhel puri. We have converted this high calorie fat laden bhel puri recipe to a low calorie healthy bhel recipe. Yes, we have made many cleaver changes to make the healthy bhel recipe. Reduced the amount of puffed rice, avoid the papdi, sev and calorie laden sweet chutney. This now makes the bhel recipe good for heart, weight loss and diabetics. For diabetics, consume in small amounts. Puffed rice is mixed with fibre-rich sprouts and fruits to satisfy for your craving for chaat recipes. See the benefits of sprouts article. To prepare the nutritious bhel, we will first make the masala puffed rice, for that heat the oil in a broad non-stick pan. 2. Add the cumin seeds, hing, haldi and puffed rice and cook for 1 minute. 3. Remove the cooked puffed rice in a bowl and allow it to cool completely. If you use them while they are still hot, the kurmura will lose their crunch and turn soggy. 4. Then add the fresh pomegranate, tomatoes, sprouts, apples, raw mango, coriander and oranges. 5. Drizzle lemon juice for that tanginess. Add salt and your low calorie healthy bhel recipe is ready. Munch on this bhel to keep up with your nutrient requirements, but remember it is a treat to be enjoyed occasionally if you have any diseases. Along with the bhel with sprouts and fruits, serve munchies like Baked Masala Sev and Jowar Onion Puris. Enjoy healthy bhel recipe | bhel with sprouts and fruits | bhel for heart, weight loss and diabetics | with step by step photos below. | [Heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the asafoetida, turmeric powder and puffed rice, mix well and cook on a medium flame for 1 minute., Add the black salt and chilli powder and mix well and cook for 30 seconds., Allow it to cool completely., Combine the masala puffed rice and all the remaining ingredients in a deep bowl and mix well., Serve the nutritious bhel immediately., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 83 cal, Protein, 2.4 g, Carbohydrates, 16.3 g, Fiber, 2.9 g, Fat, 1 g, Cholesterol, 0 mg, Sodium, 10.3 mg] | nutritious-bhel-healthy-heart-and-diabetic-friendly-bhel-22290r |
| rcp22357 | Nutritious Cabbage and Methi Roti | Lunch | Veg | [grated cabbage, chopped fenugreek (methi), jowar (white millet) flour, whole wheat flour (gehun ka atta), besan (bengal gram flour), chopped green chillies, lemon juice, salt, oil] | 10 mins | 15 mins | [Indian Rotis, healthy Rotis / Parathas, Indian Tawa, Tava, Low Veg Glycemic Index, Acidity Rotis & Parathas, Low Glycemic Veg Lunch] | 6Makes 6 rotis | Indian | A combination of healthy flours and vegetables is used to make these nourishing rotis. Cabbage adds crunch to this multi-flour roti while methi gives it a classic aroma and flavour. A squeeze of lemon gives the Nutritious Cabbage and Methi Rotis a tongue-tickling tang, avoiding the urge to have a spicy pickle as an accompaniment. Enjoy the rotis hot and fresh, right off the tava. You can also try other stomach-friendly Indian breads like Pumpkin Paratha or Suva Buckwheat Roti . | [Combine all the ingredients together in a bowl and knead into soft dough using enough water., Divide the dough into 6 equal portions., Roll out each portion of the dough into a thick circle of 125 mm. (5") diameter., Heat a non-stick tava (griddle) and cook each roti, using ¼ tsp of oil till they turn golden brown in colour on both the sides., Serve hot.] | [Energy, 106 cal, Protein, 3.7 g, Carbohydrates, 18.4 g, Fiber, 3.4 g, Fat, 2.1 g, Cholesterol, 0 mg, Sodium, 9.3 mg] | nutritious-cabbage-and-methi-roti-22357r |
| rcp22351 | Nutritious Chilla | Snacks | NA | [jowar (white millet) flour, whole wheat flour (gehun ka atta), ragi (nachni / red millet) flour, chopped onions, chopped tomatoes, chopped coriander (dhania), green chilli paste, salt, oil] | 10 mins | 10 mins | [Punjabi Swadisht Nashta, Punjabi Breakfast, Breakfast Chillas, Indian Pancakes, Quick Evening Snacks, Indian Snacks for Entertaining, Chaat, Evening Tea Snacks] | 4Makes 4 chilas | Punjabi | nutritious chilla recipe | multi flour chilla | Indian multigrain pancakes | acidity friendly pancake | with 23 amazing images. A nourishing meal or snack option which is acidity friendly. Learn how to make nutritious chilla recipe | multi flour chilla | Indian multigrain pancakes | acidity friendly pancake | These subtly-flavoured multi flour chilla are really trendy because they are easy-to-prepare, tasty and stomach-friendly too, which is a key concern for many people! These nutritious chillas are made with ragi, jowar and whole wheat flour, perked up with just a mild dash of green chilli paste. A good amount of veggies are added to keep the chillas soft and to lend a lovely crunch to them. You can have these Indian multigrain pancakes anytime, for breakfast or as a snack, so you can ward off hunger and associated acidity bouts too. Tips to make nutritious chilla: 1. Instead of chilli paste you can add chopped green chillies. 2. You can also add grated carrot to make it more nutritious. 3. Instead of oil you can use ghee. Enjoy nutritious chilla recipe | multi flour chilla | Indian multigrain pancakes | acidity friendly pancake | with detailed step by step image. | [To make nutritious chilla, combine all the ingredients in a deep bowl along with approx. 1 1/4 cup of water to make a thin batter., Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil., Pour a ladleful of the batter on tava (griddle) and spread it evenly to make a 125 mm. (5”) diameter thin circle and cook on a medium flame using ¼ tsp of oil till both the sides are golden brown in colour., Repeat with the remaining batter to make 3 more chillas., Serve the nutritious chilla immediately with minty green chutney.] | [Energy, 98 cal, Protein, 2.5 g, Carbohydrates, 18 g, Fiber, 2.9 g, Fat, 1.9 g, Cholesterol, 0 mg, Sodium, 5.5 mg] | nutritious-chilla-22351r |
| rcp4698 | Nutritious Green Chutney | NA | Veg | [chopped mint leaves (phudina), chopped coriander (dhania), sliced onions, lemon juice, sugar, green chillies, salt] | 10 mins | 0 mins | [Frozen Foods, Indian Freezer Recipes, different kinds of Indian chutney, Low Cal Pickles/ Sauces / Chutneys, No Cooking Veg Indian, Healthy Heart Accompaniments, Low Calorie Chutneys, Healthy Chutney] | 1Makes 1 cup (approx 14 tbsp) (14 tbsp ) | Indian | A light chutney prepared with coriander and mint leaves, with onions for flavour and volume, this Nutritious Green Chutney is used widely in Indian cuisine, as an accompaniment for snacks, as a topping for chaat, and as a spread for breads. This easy-to-make low-fat chutney is rich in folic acid , vitamins and proteins, making it a nutrient-loaded treat. You can enjoy this chutney to perk up many snacks in our collection of healthy snacks recipes, like Chana Dal Pancakes, Mint and Masoor Tikkis, Moong Sprouts Panki and many more. Enjoy how to make Nutritious Green Chutney recipe with detailed step by step photos below. | [To make nutritious green chutney, combine all the ingredients and blend in a mixer to a fine paste using little water., Transfer the paste into a bowl and refrigerate for at least 1 hour., Use the nutritious green chutney as required.] | [Energy, 7 cal, Protein, 0.3 g, Carbohydrates, 1.3 g, Fiber, 0.4 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 1.2 mg] | nutritious-green-chutney-4698r |
| rcp4229 | Nutritious Idlis | BreakFast | NA | [rice (chawal), green moong dal (split green gram), fenugreek (methi) seeds, salt, sambhar, coconut] | 2 mins | 12 mins | [Healthy Indian Recipes, South Indian, Different types of Idlis, South Indian Breakfast, Steam, Steamer, Mixer] | 16Makes 16 servings (16 idli ) | South Indian | A variant of the popular South Indian idli, which is a perfect example of a complete protein combination, with the right proportions of cereal (rice) and pulse (moong dal). While idlis are traditionally prepared with urad, this Nutritious Idli is prepared with moong dal instead, to make it more easily digestible. While moong dal gives it a good aroma and interesting taste as well, it tends to get hard over time. So, serve these Nutritious Idlis immediately with chutney and Sambhar to really enjoy them. | [Wash, drain and soak the rice, green moong dal and fenugreek seeds in enough water in a deep bowl for 2 hours. Drain well., Combine it with approx. ½ cup of water in a mixer and blend till smooth., Transfer the batter into a bowl, add the salt and mix very well., Cover the batter with the lid and keep aside to ferment in a warm place for 8 hours., After fermentation, mix the batter well and pour spoonfuls of the batter into greased idli moulds., Steam in an idli steamer for 10 minutes or till they are cooked., Serve immediately with sambhar and coconut chutney.] | [Energy, 41 cal, Protein, 2 g, Carbohydrates, 8 g, Fiber, 0.8 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 2.2 mg] | nutritious-idlis-4229r |
| rcp4652 | Nutritious Jowar and Tomato Chilla | BreakFast | NA | [jowar (white millet) flour, whole wheat flour (gehun ka atta), oats flour, chopped onions, chopped tomatoes, chopped coriander (dhania), chopped green chillies, salt, oil] | 10 mins | 15 mins | [Low Cal Breakfast, Breakfast Chillas, Indian Pancakes, Vitamin A Rich, Beta Carotene, Retinol, Healthy Chilla recipes, Pancakes, Recipes while on chemotherapy, Chilla] | 6Makes 6 chilas | Indian | healthy jowar tomato chilla | jowar flour chilla | multi flour chilla | weight loss chilla | with 18 amazing images. Healthy jowar tomato chilla is a quick nourishing breakfast which is truly satiating as well. Jowar flour chilla has other flours also in this recipe along with common veggies like onions and tomatoes. You can add any veggies of your choice though. Learn how to make multi flour chilla. To make jowar flour chilla, combine all the 3 flours – jowar flour, wheat flour and oats flour along with onions, tomatoes, coriander, green chillies and salt in a deep bowl. Add water and make a batter of pouring consistency. Heat a tava and spread the batter to make a circle and cook it with ¼ tsp of oil. Cook till golden brown in colour from both the sides. A mix of flours in multi flour chilla is a sneak way to add in fiber to diet. This is definitely healthy as compared to bread made with refined maida or upma made with rava. Fiber is a way to keep up your digestive health. It prevents constipation. As the name says weight loss chilla, it’s a healthy addition to an obesity diet. Add in some chopped greens of your choice for an added dose of antioxidants and you are all set for a filling snack. Just remember to not go overboard with the use of oil. Enjoy it off the tava with a green chutney. The onions and tomatoes not only add the necessary crunch in these jowar flour cheela, but also add antioxidants like quercetin, Vitamin C, vitamin A and lycopene which help to reduce inflammation in the body. Enjoy healthy jowar tomato cheela | jowar flour cheela | multi flour chilla | weight loss cheela | with step by step photos. | [To make nutritious jowar and tomato chilla, combine all the ingredients along with ¾ cup of water in a deep bowl and mix well to make a batter of pouring consistency., Heat a non-stick tava (griddle) and grease it lightly using ¼ tsp of oil., Pour a ladleful of the batter on the non-stick tava (griddle) and spread it in a circular motion to make a 125 mm. (5”) diameter circle., Cook, using ¼ tsp of oil, till it turns golden brown in colour from both the sides., Repeat steps 3 and 4 to make 5 more chilas., Serve the nutritious jowar and tomato chilla immediately with coriander green garlic chutney.] | [Energy, 63 cal, Protein, 1.8 g, Carbohydrates, 9.9 g, Fiber, 1.7 g, Fat, 1.9 g, Cholesterol, 0 mg, Sodium, 3.8 mg] | nutritious-jowar-and-tomato-chilla-4652r |
| rcp5284 | Nutritious Lehsuni Methi Roti | NA | NA | [garlic (lehsun) paste, chopped fenugreek (methi), whole wheat flour (gehun ka atta), instant dry yeast, sugar, oil, salt, whole wheat flour (gehun ka atta)] | 12 mins | 20 mins | [Punjabi roti recipes | Punjabi parathas, healthy Rotis / Parathas, Indian Party, Quick Rotis / Parathas, Home Remedies Protein Rich, Healthy Heart Rotis & Parathas] | 8Makes 8 rotis | Punjabi | lehsuni methi roti recipe | garlic methi roti | zero oil methi lehsun ki roti | healthy heart roti | with images below. lehsuni methi roti is a healthy Indian bread which can be a part of our daily menu. Learn how to make methi lehsun ki roti. Taste, texture and nutrition – these garlic methi roti gives you the best of everything. This is a soft and fluffy whole wheat flour roti with the strong flavour of garlic and the characteristic aroma and taste of methi. To make lehsuni methi roti, combine the dry yeast, sugar and 1½ tbsp of warm water in a small bowl and mix well. Cover with a lid and keep aside for 10 minutes. Combine all the ingredients along with the yeast-water mixture in a deep bowl, mix well and knead into a soft dough using enough water. Cover the dough with a wet muslin cloth and keep aside for 30 minutes. Divide the dough into 8 equal portions and roll out each portion of the dough into a thin circle of 150 mm. (6”) diameter using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) on a high flame and when hot, place the roti gently over it. Cook it till small blisters appear on the surface. Turn over the roti and cook for a few more seconds. Cook it on an open flame till it puffs up and brown spots appear on both the sides. Repeat with the remaining portions to make 7 more rotis. Serve hot. Dry yeast gives the methi lehsun ki roti its awesome texture, and if you have it fresh and hot off the tava you don’t need any ghee or butter for cooking or brushing. There is absolutely no maida used, and so you get a good amount of fibre from the whole wheat flour and fenugreek leaves. This garlic methi roti lends 2.3 g fiber per roti. Fiber protects the heart and manages blood cholesterol levels. We have not used any ghee or oil in this lehsuni methi roti recipe to make it relatively healthy. While we don’t promote a complete zero oil diet, a part of your meal can be fat-free to save on excess calorie. This healthy heart roti is a wise choice for diabetics, healthy individuals, heart patients and even senior citizens and kids. Tips for lehsuni methi roti. 1. Do not disturb or mix the yeast mixture while keeping aside for 10 minutes. 2. Make sure you keep the dough for 30 minutes for dextrinization. 3. Since there is no ghee for brushing, serve these rotis off the tava. Enjoy these lehsuni methi roti recipe | garlic methi roti | zero oil methi lehsun ki roti | healthy heart roti with your favourite subzi. | [Combine the dry yeast, sugar and 1½ tbsp of warm water in a small bowl and mix well. Cover with a lid and keep aside for 10 minutes., Combine all the ingredients along with the yeast-water mixture in a deep bowl, mix well and knead into a soft dough using enough water., Cover the dough with a wet muslin cloth and keep aside for 30 minutes., Divide the dough into 8 equal portions and roll out each portion of the dough into a thin circle of 150 mm. (6”) diameter using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) on a high flame and when hot, place the roti gently over it., Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds., Cook it on an open flame till it puffs up and brown spots appear on both the sides., Repeat with the remaining portions to make 7 more rotis., Serve hot.] | [Energy, 62 cal, Protein, 2 g, Carbohydrates, 12.1 g, Fiber, 2.1 g, Fat, 0.9 g, Cholesterol, 0 mg, Sodium, 3.9 mg] | nutritious-lehsuni-methi-roti-5284r |
| rcp1440 | Nutritious Mini Pizza | Snacks | NA | [tomatoes, olive oil, chopped garlic (lehsun), chopped onions, dried oregano, dry red chilli flakes (paprika), tomato ketchup, chilli powder, salt, sugar, low-fat cream cheese, low-fat milk, mustard (rai/sarson) powder, wheat (gehun) mini pizza base, chopped yellow capsicum, blanched broccoli florets] | 20 mins | 10 mins | [Kids Recipes, Comfort Foods, Low Calorie Indian Snacks, Baked Snacks, Baked, Indian Birthday Party, Oven] | 10Makes 10 mini pizzas | Indian | Now is the time to wipe off the misconception that tasty pizzas are unhealthy, and healthy pizzas are never tasty! This recipe transforms the international favourite into a healthful snack by using whole wheat flour instead of maida to create the base, and replacing cheese with an innovative low-fat cream cheese. A chunky topping of broccoli and capsicum along with pizza sauce help retain the authentic flavour of pizzas while restricting the calories and fat content. These handily sized Nutritious Mini Pizzas will be a welcome addition to a party once in a while. | [Make criss cross on the base of the tomatoes and place them in boiling water for 2 to 3 minutes or till the skin begins to peel., Drain the tomatoes, cool slightly, peel, deseed and roughly chop them and blend in a mixer to a smooth pulp. Keep aside., Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add the onions, mix well and sauté on a medium flame for 1 to 2 minutes., Add the prepared tomato pulp, oregano, chilli flakes, tomato ketchup, chilli powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the sugar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside., Place a pizza base on a greased baking tray and spread ½ tbsp of the pizza sauce evenly over it., Arrange some capsicum cubes, a few broccoli florets and finally top it with 1 tsp of low-fat cream cheese evenly over each pizza., Bake in a pre-heated oven at 200°c (400°f) for 8 to 10 minutes or till the base is evenly browned., Serve immediately.] | [Energy, 25 cal, Protein, 0.9 g, Carbohydrates, 2.5 g, Fiber, 0.5 g, Fat, 1.2 g, Cholesterol, 0.8 mg, Sodium, 22.1 mg] | nutritious-mini-pizza-1440r |
| rcp7572 | Nutritious Paneer Tikki Burger | Snacks | Veg | [brown bread buns, lettuce, sliced onions, cucumber slices, tomatoes slices, tomato ketchup chilli sauce, salt, cheese slices, milk, paneer (cottage cheese), mashed potatoes, chopped mint leaves (phudina), green chillies, cornflour, salt] | 15 mins | 10 mins | [American Burgers / Grills, School Time Snacks, Veggie Burgers Collection, Quick Snacks / Quick Starters, Kids After School, Kids High Energy Indian Foods] | 6Makes 6 servings | Indian | Shallow fried paneer tikkis make this a low-fat, healthy version of the fat-laden burger. | [Heat the milk in a pan, add the cheese slices to it and cook on a slow flame till the cheese melts., Remove from the fire and keep aside., Combine all the ingredients in a bowl and mix well. Divide mixture into 6 equal portions., Shape each portion into a round and flatten slightly to make tikkis., Cook them on a non-stick pan using a little oil till both sides are golden brown. Keep aside., Horizontally slice each bun into two and toast lightly in a pre-heated oven or on a, Apply a little cheese sauce and some tomato ketchup on both the halves of the bun., On one half of the bun arrange 2 lettuce leaves, a tikki, an onion slice, 2 cucumber slices and 2 tomato slices., Sprinkle a little salt and cover with the other half of the bun., Repeat with the remaining ingredients to make 5 more burgers., Serve immediately.] | [Protein, 9.8 gm, Carbohydrates, 35.6 gm, Energy, 244 cal, Folic acid, 26.7 mcg, Fat, 6.8 gm, Iron, 3.4 mg] | nutritious-paneer-tikki-burger-7572r |
| rcp22310 | Nutritious Pumpkin Carrot Soup | NA | Veg | [chopped red pumpkin (bhopla / kaddu), oil, dill seeds (suva dana), chopped onions, chopped carrot, salt, freshly ground black pepper (kalimirch)] | 10 mins | 17 mins | [Thick / Creamy Indian Soups, Pressure Cooker, Pan, Healthy Veg Soups, Healthy Indian Acidity recipes, Healthy Thick Creamy Soups, Quick Healthy Indian Soups] | 5Makes 5 servings | Indian | pumpkin carrot soup | Indian style pumpkin carrot soup | healthy kaddu gajar soup in pressure cooker | with 16 amazing images. Our pumpkin carrot soup is an Indian style pumpkin carrot soup which is flavoured beautifully with dill seeds. The delicious combination of pumpkin and carrots in pumpkin carrot soup is enjoyably sweet, and does not require much salt. Moreover, pumpkin is low in sodium, which makes this healthy pumpkin carrot soup a boon for those with high blood pressure. Enjoy this tasty and nutrient-dense pumpkin carrot soup hot and fresh. See why this is a healthy pumpkin carrot soup? Red pumpkin or lal bhopla is an extremely nutritious vegetable. It is not only rich in many vitamins but, also high in anti-oxidants. The low calorie, fat and carb percent in kaddu helps in managing weight loss. It is a super-food which one must corporate in their diet. The method of making this pumpkin carrot soup is very easy, if you are looking for something to relish as a light meal or something light to consume as an evening snack this is the perfect recipe. You can also try other low salt soups like Carrot and Bell Pepper Soup , Healthy Lentil Soup, One Meal Soup, Quick Tomato Rasam, and Low Salt Green Pea and Basil Soup. Learn to make pumpkin carrot soup | Indian style pumpkin carrot soup | healthy kaddu gajar soup | with detailed step by step photos below. | [To make nutritious pumpkin carrot soup , heat the oil in a pressure cooker; add the dill seeds and sauté on a medium flame for 30 seconds., Add the onions and sauté on a medium flame for 1 minute., Add the pumpkin and carrot and sauté on a medium flame for 2 minutes., Add 4 cups of water, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Blend the mixture in a mixer till smooth., Pour the mixture into a deep non-stick pan, add the salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add a little pepper and mix well., Serve the nutritious pumpkin carrot soup hot.] | [Energy, 43 cal, Protein, 1.2 g, Carbohydrates, 7.1 g, Fiber, 1.8 g, Fat, 1.1 g, Cholesterol, 0 mg, Sodium, 169.3 mg] | nutritious-pumpkin-carrot-soup-22310r |
| rcp3061 | Nutritious Sprouts and Banana Porridge ( Baby and Toddler) | NA | NA | [green moong (whole green gram), wheat (gehun), ragi (nachni / red millet), mashed banana] | 10 mins | 62 mins | [Mixer, Non-stick Pan, Recipes for Weaning, Cereals and Pulses for 8 to 9 months Baby] | 1Makes 0.75 cup | NA | Here is a fantastic porridge of sprouted cereals and pulses, sweetened naturally with mashed banana! Toasting the sprouts till they are crisp, not only improves the shelf-life but also increases the aroma incredibly, making this porridge mix a real winner, something you will want to try having yourself! Moreover, the Nutritious Sprouts and Banana Porridge is a good source of energy, protein and a host of other nutrients like calcium and iron, which are all essential for your child at this age. You can keep the dry porridge powder in an airtight container for a couple of weeks, to treat your child to a tasty and wholesome treat any time! | [Soak the whole moong, whole wheat and whole ragi in enough water in separate containers for 6 to 8 hours., Drain out all the water, tie them in separate muslin cloths and allow them to sprout. This may take upto 2 days in warm weather. Remember to keep sprinkling water on the musllin cloth to keep it damp, as the grains will not sprout if they are dry., Heat a non-stick tava (griddle) and dry-roast all the whole grains separately on slow flame for 15 to 20 minutes or till they turn crisp, while stirring continuously., Cool for 5 minutes and combine all the toasted grains in a deep bowl. Rub them between your palms to remove all the burnt skin and sprouts which will otherwise leave a burnt taste in the mixture., Separate this burnt portion from the toasted grains by passing it through a sieve. Discard the burnt portion., Blend the toasted grains in a mixer to a fine powder., Cool and store in a sterilised air-tight container. Use as required., Boil ½ cup of water in a non-stick saucepan, add 1 tbsp of the sprouted mixture and mix well. Switch off the flame, cover with a lid and keep aside for 5 minutes., Add the mashed banana, mix well and serve immediately., Instead of banana you can also use mashed chickoo or date purée to sweeten this porridge., To reduce cooking time at step 3 in the sprouted mixture, you can dry roast 2 to 3 grains on different tavas and flames at a time.] | [Energy, 98 kcal, Protein, 2.1 gm, Carbohydrate, 22.0 gm, Invisible Fat, 0.3 gm, Fibre, 2.0 gm, Calcium, 27.2 mg, Iron, 0.6 mg] | nutritious-sprouts-and-banana-porridge--baby-and-toddler-3061r |
| rcp7457 | Nutritious Thalipeeth | Lunch | Veg | [bajra (black millet) flour, jowar (white millet) flour, whole wheat flour (gehun ka atta), besan (bengal gram flour), shredded cabbage, chopped onions, chopped green chillies, coriander-cumin seeds (dhania-jeera) powder, chopped coriander (dhania), salt, oil] | 10 mins | 10 mins | [Maharashtrian Breakfast, Breakfast Theplas, Parathas, Quick Evening Snacks, School Time Snacks, Evening Tea Snacks, One Dish Vegetarian Meals, Indian Tiffin Box, Lunch box, Dabba] | 6Makes 6 thalipeeth | Maharashtrian | nutritious thalipeeth recipe | healthy multigrain thalipeeth | jowar bajra thalipeeth | thalipeeth for diabetes | With 17 amazing images. nutritious thalipeeth is a nourishing breakfast idea which is made by a healthy combination of flours. Learn how to make thalipeeth for diabetes. This jowar bajra thalipeeth is made of a combination of flours, vegetables and spice powders, which together make it a rich source of protein, iron, fiber and folic acid. The cabbage used in this recipe is a good source of vitamin C. While some amounts of vitamin C will be lost in cooking, you can benefit from the remaining. It will help boost your immunity. To make nutritious thalipeeth, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Divide the dough into 6 equal portions and keep aside. Heat a non-stick tava (griddle) and grease it lightly using 1/8 tsp of oil. Wet your fingers, place a portion of the dough on a hot tava (griddle) and pat it with the help of fingers to make a 100 mm (4”) diameter circle. Cook on both the sides, using 1/8 tsp of oil, till it turns golden brown in colour from both the sides. Serve nutritious thalipeeth immediately. Neither a roti nor a dosa, the Maharashtrian healthy and tasty multigrain thalipeeth is a wonderful satiating delicacy! Sumptuous and filling, this easy and quick snack is also an ideal choice to avoid fluctuations in blood sugar levels in between meals. One nutritious thalipeeth is the suggested serving size for diabetes. Serve them with garlic chutney for an added flavour boost. Onions are known to be heart-friendly because of the presence of phytochemical in them. This thalipeeth for diabetes is also suitable for heart patients and healthy individuals. Tips for nutritious thalipeeth. 1. Cabbage can be replaced with any other green veggie like chopped methi or spinach. 2. Patting the dough directly on the tava is a signature way of making thalipeeth. Ensure to pat it well from all sides, to get a uniform thalipeeth. 3. While the authentic thalipeeth is made with oodles of oil, this healthy version is made with minimal oil for greasing. So cook on a slow flame to ensure it is well cooked from inside. Enjoy nutritious thalipeeth recipe | healthy multigrain thalipeeth | jowar bajra thalipeeth | thalipeeth for diabetes. | [To nutritious thalipeeth, combine all the ingredients in a deep bowl and knead into a soft dough using enough water., Divide the dough into 6 equal portions and keep aside., Heat a non-stick tava (griddle) and grease it lightly using one eight tsp of oil., Wet your fingers, place a portion of the dough on a hot tava (griddle) and pat it with the help of fingers to make a 100 mm (4”) diameter circle., Cook on both the sides, using one eight tsp of oil, till it turns golden brown in colour from both the sides., Repeat steps 3 to 5 to make 5 more nutritious thalipeeth., Serve the nutritious thalipeeth immediately.] | [Energy, 88 cal, Protein, 3.2 g, Carbohydrates, 14.1 g, Fiber, 2.9 g, Fat, 2.1 g, Cholesterol, 0 mg, Sodium, 9.7 mg] | nutritious-thalipeeth-7457r |
| rcp22314 | Nutritious Vegetable Salad, Low Salt and High Fiber Veg Salad | NA | NA | [shredded cabbage, shredded red cabbage, chopped tomatoes, sliced carrots, sliced cucumber, sliced red capsicum, sliced yellow capsicum, sliced green capsicum, sunflower seeds (surajmukhi ke beej), grated apples, lemon juice, dried oregano, chopped raisins (kismis), salt, organic honey] | 15 mins | 0 mins | [American Salads, Indian Fruit Salad Recipes, Indian Salads with dressing, Wholesome Salads (Salads that make a meal), Indian Cancer Patients, Antioxidant Rich Indian, Healthy Toss & Mix Salads (No cooking)] | 4Makes 4 servings | Indian | nutritious vegetable salad recipe | Indian carrot, cabbage and capsicum salad | low salt high fibre healthy vegetable salad | rainbow salad bowl | with 27 amazing images. nutritious vegetable salad recipe | Indian carrot, cabbage and capsicum salad | low salt high fibre healthy vegetable salad | rainbow salad bowl | is a healthy bowlful to satiate at lunch time. Learn how to make nutritious vegetable salad. What’s new about tossing together veggies like capsicum, cabbage and tomatoes into a salad? Well, it’s the dressing that makes this Indian carrot, cabbage and capsicum salad the latest blockbuster in town! A medley of colourful veggies is tossed together with a zesty dressing that features grated apple, lemon juice and herbs. The dressing has a very intense mouth-feel and extraordinary flavour, which combine beautifully with the veggies in this nutritious vegetable salad. Throw some sunflower seeds too into your salad bowl, to keep your blood pressure under control. Low in salt and high in fibre, this Indian carrot, cabbage and capsicum salad is a wonderfully healthy snack, and can be enjoyed between meals or sometime in the evening too. Tips for healthy vegetable salad. 1. If you don't want to add apple and make the dressing in advance, then add 1/2 cup curds and drop the lemon juice. 2. Make the apple dressing just before serving nutritious vegetable salad. 3. Add 1/8 tsp salt for those with high blood pressure. Enjoy nutritious vegetable salad recipe | Indian carrot, cabbage and capsicum salad | low salt high fibre healthy vegetable salad | rainbow salad bowl | with step by step photos. | [To make the nutritious vegetable salad, combine all the ingredients in a deep bowl and toss well., Cover with a cling wrap and chill for 1 hour., Just before serving make the apple dressing., Add to the salad and toss well., Serve nutritious vegetable salad immediately.] | [Energy, 58 cal, Protein, 1.1 g, Carbohydrates, 10.8 g, Fiber, 2.9 g, Fat, 1.2 g, Cholesterol, 0 mg, Sodium, 116 mg] | nutritious-vegetable-salad-low-salt-and-high-fiber-veg-salad-22314r |
| rcp2428 | Nuts Khoya Ladoo | NA | NA | [crushed mixed nuts, crumbled mawa (khoya), crumbled paneer (cottage cheese), powdered sugar, cardamom (elaichi) powder] | 10 mins | 0 mins | [Chenna, Peda, Ladoo collection, Traditional Indian Mithai, Diwali, Janmashtami, Ganesh Chaturthi, Navratri Vrat] | 10Makes 10 servings | Indian | Rich and easy are terms that are not easily associated together, but you will be surprised to find that this recipe is absolutely fuss-free yet fascinatingly rich! This creamy and nutty ladoo, made with mawa, paneer, dry fruits and nuts is very easy to make and involves no cooking. It is more of mixing, shaping and refrigeration. Chilling the Nuts Khoya Ladoo is very important because it makes them nice and firm. You will also enjoy the mild hint of cardamom in this recipe, which sharpens the rich dairy taste. You can also try other interesting sweets like Walnut and Cashewnut Balls , Rocky Road Popcorn Balls and Chocolaty Balls . | [Combine all the ingredients except the mixed nuts in a deep bowl, mix well and knead into a soft dough., Divide the mixture into 10 equal portions and roll each portion into a round ladoo., Roll each ladoo in the mixed nuts till they are evenly coated from all the sides., Keep it in the refrigerator for 30 minutes. Serve immediately.] | [Energy, 83 cal, Protein, 3 g, Carbohydrates, 6.4 g, Fiber, 0 g, Fat, 5 g, Cholesterol, 0 mg, Sodium, 0 mg] | nuts-khoya-ladoo-2428r |
| rcp22610 | Nutty Caramel Cigars | NA | NA | [ready-made frozen samosa pattis, plain flour (maida), oil, sugar, oil, ghee, chopped seedless black dates (khajur), chopped mixed nuts] | | | [Lebanese Desserts, Dry Fruit Flavours, Diwali, Diwali Sweets Mithai] | 19Makes 18 cigars | Lebanese | Crisp rolls with a date and nut stuffing, deep-fried and served with hot caramel sauce drizzled over it. | [Combine the sugar, oil and ½ cup of water in a pan and cook over a high flame till the mixture starts bubbling., Lower the flame and allow the mixture to caramelize without stirring. If required shake the pan gently to prevent the sugar from burning around the edges of the pan., When the syrup is light brown in colour, remove from the flame. Keep warm., Heat the ghee in a pan, add the dates and sauté for 2 minutes., Cool and blend in a mixer to a smooth paste., Add the mixed nuts and mix well., Divide the mixture into 18 equal portions and keep aside., Cut each samosa patti into 3 to get 75 mm. x 62 mm. (3" x 2½") rectangular pieces. You will get 18 pieces in all., Place one samosa patti piece on a flat surface and place one portion of the filling at one corner. Roll it up tightly starting from the end where the filling is placed to make a cigar., Seal the edge of the samosa patti piece using a little of the plain flour paste., Repeat with the remaining pattis and filling to make 17 more cigars., Heat the oil in a kadhai and deep-fry the cigars till golden brown. Drain on absorbent paper., Serve hot with caramel sauce.] | [Energy, 114 cal, Protein, 1.3 g, Carbohydrates, 18.8 g, Fiber, 0.2 g, Fat, 3.7 g, Cholesterol, 0 mg, Sodium, 0 mg] | nutty-caramel-cigars-22610r |
| rcp7606 | Nutty Flapjacks | NA | NA | [quick cooking rolled oats, roasted and chopped nuts, raisins (kismis), brown sugar, soft butter, salt, butter] | 15 mins | 20 mins | [Cookies, Eggless Cookies, Kids After School, Kids Brain Boosting] | 16Makes 16 servings | NA | A mouth-watering snack made of oats, nuts and raisins, these nutty flapjacks are rich in iron and fibre. Get the proportions right and there is nothing more to it – simply place it in the oven, sit back and breathe in the rich aroma. Although brown sugar gives the best flavour and texture, you can use normal sugar if it’s not available. | [Cream the butter, sugar and salt in a bowl with a wooden spoon until soft and creamy., Add the remaining ingredients and mix well., Grease a shallow 175 mm (7") square tin., Press the mixture evenly into the prepared tin., Bake in a pre-heated oven at 180°c (360° f) for approx. 20 minutes., Remove from the oven and allow to cool slightly., Mark into thick fingers (3½"x1") using a knife., Loosen around the edges. When firm, break into pieces., Serve immediately.] | [Energy, 98 cal, Protein, 1.5 g, Carbohydrates, 8.6 g, Fiber, 0.6 g, Fat, 6.4 g, Cholesterol, 13.3 mg, Sodium, 44 mg] | nutty-flapjacks-7606r |
| rcp5548 | Oat and Raisin Cookies ( Healthy Heart and Low Cholesterol Recipe) | Snacks | NA | [quick cooking rolled oats, whole wheat flour (gehun ka atta), brown sugar, chopped raisins (kismis), low-fat butter, low-fat milk] | 3 mins | 0 mins | [Cookies, Eggless Cookies, Healthy Heart Starters Snacks, Healthy Indian Jar Snacks, Iron Rich Indian Desserts, Iron Rich International Recipes, Low Calorie International Recipes] | 9Makes 9 servings | Indian | Oats are a great substitute for low-fibre maida and raisins are the least fat containing dry fruits, making these cookies healthy and tasty. Raisins also lend their sweetness to the cookies, reducing the required sugar content. These cookies can be enjoyed by people with heart related diseases in moderation. | [Combine all the ingredients in a bowl and mix gently till the mixture binds well., Place a sheet of aluminum foil on a baking tray., Divide the mixture into 9 equal portions and shape each portion into a 50 mm. (2”) diameter flat round cookie., Arrange the cookies on the baking tray lined with aluminum foil and bake in a pre-heated oven for at 180°c (360°f) for 35 to 40 minutes, turning once after 20 minutes., Cool and store in an air-tight container.] | [Energy, 75 cal, Protein, 1.7 g, Carbohydrates, 13.7 g, Fiber, 1.1 g, Fat, 1.6 g, Cholesterol, 3.3 mg, Sodium, 13.8 mg] | oat-and-raisin-cookies--healthy-heart-and-low-cholesterol-recipe-5548r |
| rcp41016 | Oat Milk with Honey, Homemade Lactose Free Honey Oat Milk | BreakFast | NA | [quick cooking rolled oats, honey, vanilla essence] | 2 mins | 0 mins | [Mixer, Healthy Indian Breakfast, Lactose Free Dairy Free, Marathoners, Endurance Athletes, Triathlete, Irritable Bowel Syndrome (IBS), Manganese Diet, Athletes, Triathlete Smoothies, Juices, Drinks] | 3Makes 3 glasses | Indian | oat milk with honey recipe | Indian oat milk with vanilla and honey | healthy heart friendly lactose oat milk | 3 ingredient oat milk with vanilla | with 12 amazing images. oat milk with honey recipe is a healthy breakfast Indian milk to have. Learn to make Indian oat milk with vanilla and honey. To make healthy heart friendly lactose oat milk combine the quick cooking rolled oats, vanilla extract (or essence), honey and 3 cups of water in a mixer and blend till smooth. Sieve, chill and serve healthy 3 ingredient oat milk with vanilla made from quick cooking rolled oats. Never mind if you are lactose intolerant! Start your day with a soothing glass of oat milk with honey. Milk extracted from oats is absolutely suitable for those with lactose sensitivity, and can be had plain or with a dash of honey. We have enhanced the oat milk with a little vanilla and honey to mask the raw taste, so it can be enjoyed as such. You can store Indian oat milk with vanilla and honey in the fridge in an airtight container for 2 days, and relish it when you wish to. Indian oat milk with vanilla and honey is rich in magnesium, phosphorus and vitamin B1. You can also try lactose free Homemade Almond Butter and Homemade Peanut Butter. Enjoy oat milk with honey recipe | Indian oat milk with vanilla and honey | healthy heart friendly lactose oat milk | 3 ingredient oat milk with vanilla | with step by step photos. | [To make oat milk with honey, combine the oats, honey, vanilla extract or essence and 3 cups of water in a mixer and blend till smooth., Put the muslin cloth in a deep bowl and pour the oats milk over it., Lift the muslin cloth to form a money bag or pouch and press with your hand to extract the oats milk., Chill., Serve oat milk with honey immediately or store in an air-tight container in the fridge and use it within 2 days.] | [Energy, 116 cal, Protein, 4.2 g, Carbohydrates, 21.8 g, Fiber, 2.6 g, Fat, 1.7 g, Cholesterol, 0 mg, Sodium, 0.3 mg] | oat-milk-with-honey-homemade-lactose-free-honey-oat-milk-41016r |
| rcp36105 | Oatmeal Cookies Layered with Sweet Apple Mixture | NA | NA | [apple, sugar, lemon juice, oatmeal cookies digestive biscuits, grated processed cheese] | 15 mins | 15 mins | [Cookies, Eggless Cookies] | 4Makes 4 servings | NA | For anyone who enjoys apples, this sweet and savoury dessert is a real delight. The crunchy oatmeal cookies combine with the smooth texture of braised apples to make a quick after-dinner treat. The cheese complements the sweetness of the cookies and apples. | [Combine the apples, sugar and lemon juice in a broad non-stick pan, mix well and cook for 5 to 6 minutes or till the apples turn soft., Remove from the flame and keep aside to cool., In a serving plate, place 2 oatmeal cookies, spread a spoonful of the filling mixture evenly on them and sprinkle a little cheese on top., Sandwich with remaining 2 cookies and spread a thick layer of the remaining filling mixture evenly on top., Again top with 1 tbsp cheese and bake in a pre-heated oven for 5 minutes at 210°c or till the cheese melts., Serve hot.] | [Energy, 237 cal, Protein, 3.4 g, Carbohydrates, 42 g, Fiber, 1.9 g, Fat, 6.1 g, Cholesterol, 9 mg, Sodium, 128.3 mg] | oatmeal-cookies-layered-with-sweet-apple-mixture-36105r |
| rcp42162 | Oats Adai, Oats Spinach Pancake | BreakFast | NA | [crushed quick cooking rolled oats, chopped spinach (palak), chopped onions, chopped curry leaves (kadi patta), chopped green chillies, chopped ginger (adrak), turmeric powder (haldi), cumin seeds (jeera), chilli powder, asafoetida (hing), salt, oil, green chutney] | 10 mins | 20 mins | [Different Types of Dosa, Breakfast Idlis / Dosas / Uttapam, Breakfast Chillas, Indian Pancakes, Tava, Indian Breakfast Recipes for Kids, Snack Recipes for Kids, Kids Weight Loss] | 8Makes 8 adais | Indian | oats adai recipe | oats spinach pancake | healthy oats recipe for weight loss | Indian vegetable oats adai | keerai adai | with 33 amazing images. oats adai recipe | oats spinach pancake | healthy oats recipe for weight loss | Indian vegetable oats adai | keerai adai is an instant healthy snack for people of all ages. Learn how to make oats spinach pancake. To make oats adai, combine all the ingredients in a deep bowl along with 1½ cups of water and mix well. Cover with a lid and keep aside for 15 minutes. Heat a non-stick tava (griddle), grease it with ¼ tsp of oil, pour a ladleful of the batter on the tava (griddle), spread it in a circular motion to make a 125 mm. (5") adai and cook it using ¼ tsp of oil till it turns golden brown in colour from both the sides. Repeat step 3 to make 7 more adais. Serve immediately with green chutney. Adai is one of the most popular South Indian snacks. It is a slightly thicker pancake compared to dosas, and is made with a spicy batter of rice and pulses. Here, we have made a modern variant using crushed oats - Indian vegetable oats adai. The keerai adai is quick and ready in minutes. This recipe is made with a batter of oats and spinach boosted with flavourful ingredients like onions, green chillies, ginger and spice powders. Oats being rich in fibre, this healthy oats recipe for weight loss will keep you full for quite some time. It is also packed with nutrients, such as the folic acid, iron and leutin from spinach, which help to increase haemoglobin levels and benefit the heart too. Diabetics too can include this oats spinach pancake in their meals. With a perfect crunch and awesome flavour, this is a good recipe to enjoy for breakfast! Tips for oats adai. 1. To make the batter, add water gradually. 2. The batter has to be of pouring consistency. 3. If the batter has become thin, you can add 1 to 2 tablespoons of crushed oats. 4. If the batter is too thick, adjust the consistency by adding little water. 5. Spinach can be substituted with chopped fenugreek leaves. Enjoy oats adai recipe | oats spinach pancake | healthy oats recipe for weight loss | Indian vegetable oats adai | keerai adai | with step by step photos. | [To make oats adai, combine all the ingredients in a deep bowl along with 1½ cups of water and mix well., Cover with a lid and keep aside for 15 minutes., Heat a non-stick tava (griddle), grease it with ¼ tsp of oil, pour a ladleful of the batter on the tava (griddle), spread it in a circular motion to make a 125 mm. (5") adai and cook it using ¼ tsp of oil till it turns golden brown in colour from both the sides., Repeat step 3 to make 7 more adais., Serve the oats adai immediately with green chutney.] | [Energy, 62 cal, Protein, 1.7 g, Carbohydrates, 6.7 g, Fiber, 1.1 g, Fat, 3.2 g, Cholesterol, 0 mg, Sodium, 2.7 mg] | oats-adai-oats-spinach-pancake-42162r |
| rcp794 | Oats and Chocolate Flapjacks, Oats and Chocolate Bites | Snacks | NA | [quick cooking rolled oats, cocoa powder, butter, brown sugar] | 15 mins | 25 mins | [School Time Snacks, Indian Jar Snacks, Cookies, Eggless Cookies, Baked, Oven, Kids Tiffin Box, Sweet Recipes for Kids] | 12Makes 12 servings | Indian | Believed to be of British origin, Flapjacks are a kind of cereal bar made with oats. Since they use butter and brown sugar, they have an intense flavour and slightly chewy texture, which is quite enjoyable. Here is a very enticing flapjack recipe that adds cocoa to an already enticing scenario! Keep a batch of Oats and Chocolate Flapjacks in an airtight container, so you can catch a quick bite when hunger strikes at odd moments. Oats and Chocolate Flapjacks also makes a healthy and tasty treat to pack for your kids tiffin . | [Combine the butter and brown sugar in a deep bowl and mix well., Add the oats and cocoa powder and mix well., Put the mixture into a 150 mm. (6”) diameter loose bottomed cake tin., Bake in a pre-heated oven at 200ºc (400ºf) for 10 minutes., Cool, demould and cut into pieces., Serve immediately or store in an air-tight container and use as required.] | [Energy, 96 cal, Protein, 1.6 g, Carbohydrates, 12 g, Fiber, 1.1 g, Fat, 4.7 g, Cholesterol, 12.5 mg, Sodium, 41.4 mg] | oats-and-chocolate-flapjacks-oats-and-chocolate-bites-794r |
| rcp22299 | Oats and Cinnamon Biscuits | Snacks | NA | [quick cooking rolled oats, cinnamon (dalchini), whole wheat flour (gehun ka atta), low-fat butter, sugar substitute, baking powder] | 15 mins | 0 mins | [Indian Jar Snacks, Evening Tea Snacks, eggless Biscuits, Baked, High Tea Party, Oven, Diabetic Starters & Snacks] | 27Makes 27 biscuits | Indian | Sudden hunger pangs are very dangerous. In the rush to appease the gnawing tummy, we immediately reach for some tempting packaged foods, and end up increasing glucose levels in the bargain. Try to keep some healthy jar snacks like this Oats and Cinnamon Biscuit handy, to snack on when you are hungry. With the pleasant crunch of oats and aesthetic flavour of cinnamon, this biscuit, which is mildly sweetened with a sugar substitute, is sure to appease your sweet tooth too. Apart from boosting the aroma and flavour, the cinnamon used in this recipe will also do you a world of good. It helps keep glucose levels under check by helping the body to utilise it, and also prevents the formation of free radicals that can damage our body cells and cause complications like heart disorders. That makes this tasty snack a smart move towards better health! | [Combine all the ingredients in a deep bowl, mix well and knead into a semi-soft dough using enough water. Do not knead much., Roll out the dough into a 225 mm. (9”) diameter and 6mm. (¼") thick circle., Cut out into equal sized square pieces of 37 mm. × 37 mm. (1½” × 1½”) using a cookie cutter. Knead the trimmed off dough portion well and roll again to make the remaining biscuits. Repeat this procedure till dough gets over. You will get 27 pieces in all., Bake them in a pre-heated oven at 150°c (300°f) for 12 minutes, turn them over and bake again for 22 minutes., Remove, cool and store in an air-tight container. These biscuits will stay fresh for a week.] | [Energy, 22 cal, Protein, 0.5 g, Carbohydrates, 2.7 g, Fiber, 0.4 g, Fat, 1 g, Cholesterol, 2.8 mg, Sodium, 9.7 mg] | oats-and-cinnamon-biscuits-22299r |
| rcp41965 | Oats and Dates Kheer, Healthy Indian Dessert Without Sugar | BreakFast | NA | [quick cooking rolled oats, sliced dates (khajur), cow's milk, cardamom (elaichi) powder] | 10 mins | 10 mins | [Breakfast Cereals, Collection of Kheer, Desserts for Entertaining, Non-stick Pan, Quick Indian Sweets, Quick 3 Ingredients, Diabetic Desserts] | 6Makes 6 servings | Indian | dates and oats kheer | oats and dates payasam | healthy dates and oats kheer | with 16 images. dates and oats kheer is an tasty kheer made with oats and dates, this is sure to satiate your cravings in a smart and healthy way. The oats and dates payasam does not use any sugar. Instead, dates and oats kheer derives a pleasant and balanced sweetness from dates. oats and dates payasam might not be as sweet as regular kheers but will surely strike the right chord with your taste buds! To make dates and oats kheer, heat the milk in a deep non-stick pan and bring it to boil. Add the oats and dates, mix well and cook on a medium flame for 4 minutes, while stirring continuously. You might notice small lumps forming so make sure you keep stirring and breaking up the lumps with the back of a spoon. Switch off the flame, add the cardamom powder and mix well. Serve dates and oats kheer hot or warm. See why we think this is a healthy dates and oats kheer? Oats are a great source of protein for Vegetarians. It is rich in soluble fibre (to make it good for diabetics), which helps lower blood LDL cholesterol. 1 cup of dates (90 gm) gives around 8.05 gm of fibre and will lower down the cholesterol level and will also aid in weight loss. Milk provides the required calcium. You can also try other healthy Indian desserts like the Strawberry Yoghurt and Low Calorie Gajar Halwa. Learn to make dates and oats kheer | oats and dates payasam | healthy dates and oats kheer | with step by step photos below. | [To make dates and oats kheer, heat the milk in a deep non-stick pan and bring it to boil., Add the oats and dates, mix well and cook on a medium flame for 4 minutes, while stirring continuously., Switch off the flame, add the cardamom powder and mix well., Serve the dates and oats kheerhot or warm.] | [Energy, 171 cal, Protein, 6 g, Carbohydrates, 15.2 g, Fiber, 1.9 g, Fat, 7.2 g, Cholesterol, 16 mg, Sodium, 19 mg] | oats-and-dates-kheer-healthy-indian-dessert-without-sugar-41965r |
| rcp39719 | Oats and Moong Dal Dahi Vada | Snacks | NA | [roasted and powdered quick cooking rolled oats, urad dal (split black lentils), green moong dal (split green gram), salt, baking powder, oil, low fat curds (dahi), salt, cumin seeds (jeera) powder, chilli powder] | 5 mins | 8 mins | [South Indian Vada, Indian Snacks for Entertaining, Chaat, Indian Party, Healthy Foods for Kids, Kids After School, Snack Recipes for Kids] | 5Makes 5 servings | South Indian | oats and moong dal dahi vada recipe | non fried oats moong dal dahi vada | healthy oats dahi vada | with 39 amazing images. Learn how to make oats and moong dal dahi vada recipe | non fried oats moong dal dahi vada | healthy oats dahi vada | Our Indian snacks, especially the savoury ones, have a knack of making one overeat, only to feel guilty later. Not if you make them the smart way, at home. oats and moong dal dahi vada is one such brilliant snack – a non-fried version of dahi vadas, which can be enjoyed without any guilt! Fibre from the oats and calcium from curds makes this a nourishing yet low-fat treat. Being so flavourful by itself, healthy oats dahi vada does not even require calorie-laden meetha chutney for serving. Tips to make oats and moong dal dahi vada: 1. Do not soak the vadas for too long, else they might break. 2. Assemble the vadas just before serving then. 3. Baking powder makes the dahi vada soft and fluffy. Enjoy oats and moong dal dahi vada recipe | non fried oats moong dal dahi vada | healthy oats dahi vada | with detailed step by step images. | [To make oats and moong dal dahi vada, wash and soak the urad dal and moong dal overnight in enough water., Next day, drain and blend in a mixer to a smooth paste using ¼ cup of water., Transfer into a deep bowl, cover with a lid and keep aside to ferment for 3 to 4 hours., Add the powdered oats, salt and baking powder and mix well., Grease the appe moulds with ½ tsp of oil and pour approx. 1½ tbsp of the batter into each mould., Cover with a lid and cook on a medium flame for 1 minute or till they turn golden brown in colour., Turn each vada upside down using a fork and cook on the other side on a medium flame for 2 to 3 minutes while turning the side or till they turn golden brown in colour., Repeat steps 5 to 7 to make vadas out of remaining batter., Soak the vadas in enough water in a deep bowl for 20 minutes. Thereafter, squeeze out all the water from each vada by pressing them in between your palms. Keep aside., Place 4 vadas on a serving plate and spread ¼ cup of salted curds over them., Sprinkle ½ tsp of cumin seeds powder and ½ tsp of chilli powder over it., Repeat with the remaining ingredients to make 4 more servings., Serve the oats and moong dal dahi vada immediately.] | [Energy, 141 cal, Protein, 9.8 g, Carbohydrates, 23.1 g, Fiber, 3.6 g, Fat, 1 g, Cholesterol, 0 mg, Sodium, 36.3 mg] | oats-and-moong-dal-dahi-vada-39719r |
| rcp33056 | Oats and Orange Rabdi, Diabetic Friendly | NA | NA | [quick cooking rolled oats, orange segments, low-fat milk, ghee, sugar substitute] | 5 mins | 12 mins | [Low Cal Sweets / Desserts, Basic Indian Dessert Recipes, Rabdi, Non-stick Pan, Diabetic Desserts, Diabetes and High Blood Pressure Recipes, Diet, Low Calorie Indian Sweets, Desserts] | 3Makes 3 servings | Indian | Oats and Orange Rabdi, this rabdi is an unbelievably tastier and healthier version of the traditional high calorie sweet. Low-fat milk, minimal amount of ghee and high fibre oats brings the calorie count down to only 98 per serving – enough reason to forget the original and add this to a diabetic menu intermittently during festivals! Try other diabetic friendly sweet dishes like Date and Apple Kheer , Diabetic Caramel Custard , Gajar Halwa , Oats Apple Phirni and Shrikhand . | [Heat the ghee in a deep non-stick pan, add the oats and sauté on a medium flame for 2 minutes., Add the milk, mix well and cook on a medium flame for 10 minutes., Remove from the flame and keep aside to cool completely. Once cooled, add the orange segments and sugar substitute and mix well., Refrigerate for 30 minutes and serve chilled.] | [Energy, 99 cal, Protein, 5.9 g, Carbohydrates, 13.8 g, Fiber, 1 g, Fat, 2.3 g, Cholesterol, 0 mg, Sodium, 68 mg] | oats-and-orange-rabdi-diabetic-friendly-33056r |
| rcp22296 | Oats and Poha Chivda | Snacks | NA | [quick cooking rolled oats, beaten rice (poha), peanut oil, mustard seeds ( rai / sarson), green chillies, curry leaves (kadi patta), asafoetida (hing), turmeric powder (haldi), roasted chana dal (daria), whole wheat khakhra, salt, powdered sugar] | 5 mins | 3 mins | [Evening Tea Snacks, Diabetic Starters & Snacks, Healthy Heart Starters Snacks, Picnic Dry Snacks, Indian Travel Food Dry Snacks] | 4Makes 4 servings | Indian | healthy oats chivda recipe | oats and poha chivda | how to make healthy oats poha chivda | with 18 amazing images. Oats and Poha Chivda is made from dry roasting oats and poha. Then a tempering of Indian spices is made and added to the roasted poha and oats. Then khakhra and chana dal are added to give a crunch to Oats and Poha Chivda. It is sweeten with a little sugar. Want a super health Indian travel dry snack, then opt for Oats and Poha Chivda as the shelf life is at-least 30 days. What makes Oats and Poha Chivda healthy? Oats are a great source of protein for Vegetarians. It is rich in soluble fibre (to make it good for diabetics), which helps lower blood LDL cholesterol, the so-called "Bad" cholesterol. Poha in healthy oats poha chivda is high in iron count (2.67 mg in a cup) plus helps us accomplish nearly 5% of potassium requirement which will control blood pressure and sustain cardiac health and further aids in controlling blood cholesterol too. Our traditional Poha Chivda recipe is made of mainly poha. So we have innovated and made a healthy variation of Oats and Poha Chivda recipe. We have used 1 tsp of sugar in this recipe, but you can avoid it completely if you wish to. Aside from Oats and Poha Chivda snack, check our quick evening snack recipes. Enjoy healthy oats chivda recipe | oats and poha chivda | how to make healthy oats poha chivda | with step by step photos and video below. | [To make oats and poha chivda, heat the oil in a broad non-stick pan, add the mustard seeds, green chillies and curry leaves and sauté on a medium flame for 30 seconds., Add the asafoetida and turmeric powder and sauté on a medium flame for a few seconds., Add the oats, poha and chana dal, mix well and cook on a medium flame for 1 minute., Add the khakhra, salt and sugar, mix well and cook on a medium flame for 1 minute., Allow the oats and poha chivda to cool and store in an air-tight container.] | [Energy, 230 cal, Protein, 7.7 g, Carbohydrates, 39.7 g, Fiber, 4.6 g, Fat, 4.6 g, Cholesterol, 0 mg, Sodium, 12.1 mg] | oats-and-poha-chivda-22296r |
| rcp39691 | Oats and Poha Sukha Bhel | Snacks | Vegan | [quick cooking rolled oats, beaten rice (poha), puffed rice (kurmura), chopped tomatoes, chopped coriander (dhania), chopped onions, lemon juice, salt, chopped mint leaves (phudina), chopped coriander (dhania), garlic (lehsun) cloves, roasted chana dal (daria), chopped green chillies, turmeric powder (haldi), asafoetida (hing), lemon juice, salt] | 10 mins | 8 mins | [Quick Evening Snacks, Evening Tea Snacks, Indian Party, Mixer, Non-stick Pan, Quick Snacks / Quick Starters, Vegan] | 4Makes 4 servings | Indian | oats and poha sukha bhel recipe | oats sukha bhel | oats bhel | healthy bhel | with 19 amazing images. oats and poha sukha bhel is a healthier version than Sukha Bhel as this healthy recipe has no aloo, sev and deep fried chana dal and is made with oats. You can make the sukha chutney is advance, keep the dry ingredients also ready, and toss it up any time you feel like. oats sukha bhel is a healthier version of the traditional recipe, made by reducing the quantity of puffed rice and adding more of oats and beaten rice, which are not only full of iron and fibre but also low in glycemic index, which helps maintain proper blood glucose levels. I usually roast the oats, puffed rice and beaten rice together and store it in an air-tight container so the process of preparing it gets quicker and easier! We recreate the same wonderful experience in a healthier way, for kids to enjoy as an after school treat. Oats and poha are roasted till crisp and perked up with crunchy peanuts, tongue-tickling chutneys and juicy veggies. Do not forget to add a dash of lemon juice as it is instrumental in boosting the flavours of the oats bhel. Also, you can make the sukha chutney in advance and store it in the refrigerator! You can also add more interesting ingredients like pomegranate or other chopped fruits and veggies to the oats sukha bhel for added taste and nutrition. Learn to make oats and poha sukha bhel recipe | oats sukha bhel | oats bhel | healthy bhel | with detailed step by step recipe photos and video below. | [To make oats and poha sukha bhel, combine the oats, beaten rice and puffed rice in a deep non-stick pan and dry roast on a medium flame for 7 to 8 minutes or till they turn crisp., Allow the mixture to cool completely and transfer it into a deep bowl., Add the sukha chutney and all the remaining ingredients and mix well., Serve the oats and poha sukha bhel immediately.] | [Energy, 149 cal, Protein, 5.1 g, Carbohydrates, 28.7 g, Fiber, 3.1 g, Fat, 1.7 g, Cholesterol, 0 mg, Sodium, 8.8 mg] | oats-and-poha-sukha-bhel-39691r |
| rcp7437 | Oats and Roasted Capsicum Soup | NA | Veg | [quick cooking rolled oats, red capsicum, chopped tomatoes, bayleaves (tejpatta), garlic (lehsun) clove, dry red chilli flakes (paprika), salt] | 5 mins | 18 mins | [Non Stick Kadai Veg, Indian Cancer Patients, Vitamin C Rich Indian recipes, Vitamin E Rich, Vitamin A Rich, Beta Carotene, Retinol, High Fiber, Hyperthyroidism Diet] | 4Makes 4 servings | Indian | oats roasted capsicum soup recipe | roasted bell pepper soup | Indian style red capsicum soup | healthy red capsicum soup | oats roasted capsicum soup is a lip-smacking soup with a burst of flavours and the goodness of nutrients. Learn how to make Indian style red capsicum soup. oats capsicum soup, flavoured with garlic, tomatoes and spices, is a brilliant start to a meal, and is sure to raise the diners’ expectations of what awaits them in the coming courses. You will be surprised that without the use of butter, cream or any other fat laden ingredients you are enjoying such a tasty and nourishing soup. This roasted bell pepper soup yields only 61 calories with 3.6 g of fibre. To make oats roasted capsicum soup, pierce each red capsicum with a fork and roast them over an open flame till they turn black. Cool, wash them and remove the skin, stem and seeds and chop them. Keep aside. Combine the tomatoes, bayleaves and garlic along with 2½ cups of water in a deep non-stick kadhai and cook on a medium flame for 10 minutes, while stirring occasionally or till the tomatoes turn soft. Discard the bayleaves. Remove from the flame and allow it to cool completely. Once cooled, combine the capsicum and tomatoes and blend in a mixer till smooth. Transfer the mixture into a deep non-stick pan, add the chilli flakes, salt and ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the roasted oats, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Serve immediately. Bright red and flavourful, this healthy red capsicum soup is ideal for diabetics. The addition of oats improves its fibre count which helps to lower blood glucose levels. Capsicum in Indian style red capsicum soup contains vitamin A and folic acid, an antioxidant that helps to fight the free radicals that otherwise attack healthy cells and lead to complications. Pregnant women, women with PCOS and those aiming to lose weight can include this roasted bell pepper soup in their meals. With just 10.7g of carbs, it suits those chalking down a low carb menu too! Tips for oats roasted capsicum soup. 1. Use of red capsicum is a must. They are sweet and better for soups than the green capsicum. 2. Ensure to roast the oats separately in a small pan before adding to the soup. 3. You can further flavour them with dried herbs like mixed herbs or oregano if you wish to. Enjoy oats roasted capsicum soup recipe | roasted bell pepper soup | Indian style red capsicum soup | healthy red capsicum soup | with recipe below. | [To make oats and roasted capsicum soup, pierce each red capsicum with a fork and roast them over an open flame till they turn black., Cool, wash them and remove the skin, stem and seeds and chop them. Keep aside., Combine the tomatoes, bayleaves and garlic along with 2½ cups of water in a deep non-stick kadhai and cook on a medium flame for 10 minutes, while stirring occasionally or till the tomatoes turn soft. Discard the bayleaves., Remove from the flame and allow it to cool completely. Once cooled, combine the capsicum and tomatoes and blend in a mixer till smooth., Transfer the mixture into a deep non-stick pan, add the chilli flakes, salt and ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the roasted oats, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Serve the oats and roasted capsicum soup immediately.] | [Energy, 61 cal, Protein, 2.9 g, Carbohydrates, 10.7 g, Fiber, 3.6 g, Fat, 0.9 g, Cholesterol, 0 mg, Sodium, 12.1 mg] | oats-and-roasted-capsicum-soup-7437r |
| rcp39892 | Oats and Vegetable Au Gratin | Snacks | NA | [quick cooking rolled oats, whole wheat flour (gehun ka atta), low-fat milk, salt, chopped and boiled french beans, chopped and boiled carrots, boiled cauliflower florets, boiled green peas, green chilli paste, garlic (lehsun) paste, salt, freshly ground black pepper (kalimirch), quick cooking rolled oats] | 15 mins | 7 mins | [Baked Snacks, Baked, Oven, Diabetic Starters & Snacks, Calcium Rich Starters & Snacks, Healthy Heart International Recipes, Healthy Snacks Entertaining Ideas] | 3Makes 3 servings | NA | Au gratin is a continental dish, traditionally made with fat-laden white sauce and cheese. Here we have made the white sauce using low-fat milk, and to your surprise, we have used fibre-rich oats for thickening it! The Oats and Vegetable Au Gratin is also chock-full of colourful veggies, which are high in fibre, iron and vitamin A. Serve this healthy delicacy immediately and fresh with whole wheat garlic bread to make a sumptuous meal. | [Combine the oats and whole wheat flour in a broad non-stick pan and dry roast on a medium flame for 1 to 2 minutes., Add the low-fat milk and salt, mix well and cook on a medium flame for 4 to 5 minutes or till the mixture thickens, while stirring continuously. Keep aside., Combine the oats, white sauce and all the remaining ingredients in a deep bowl and mix well., Transfer the mixture into a baking dish and sprinkle the oats evenly over it., Bake in a pre-heated oven at 200°c (400°f) for 10 minutes or till the oats have evenly browned., Serve immediately.] | [Energy, 140 cal, Protein, 9.5 g, Carbohydrates, 23.6 g, Fiber, 5 g, Fat, 1 g, Cholesterol, 0 mg, Sodium, 80.3 mg] | oats-and-vegetable-au-gratin-39892r |
| rcp7440 | Oats and Vegetable Broth | NA | Vegan | [quick cooking rolled oats, chopped tomatoes, chopped capsicum, chopped cauliflower, chopped carrot, chopped cabbage, oil, chopped onions, chopped garlic (lehsun), chopped green chillies, salt, chopped coriander (dhania), chopped parsley, lemon juice] | 20 mins | 7 mins | [Non-stick Pan, Low Carb Diet, Indian Cancer Patients, Vitamin C Rich Indian recipes, High Fiber, Vegan, Senior Citizen] | 4Makes 4 servings | Indian | oats and vegetable broth recipe | vegetable oats soup | Indian vegetable soup with oats | healthy oats soup | with 27 amazing images. oats and vegetable broth is comforting and sumptuous and very nutritious too. Learn how to make vegetable oats soup. Indian vegetable soup with oats is a toothsome broth of sautéed vegetables and oats cooked simply with water, and seasoned with salt and pepper. The tiny chunky veggies are a delight to bite into. Further the fresh herbs like coriander and parsley add in irresistible touch to the soup. To make oats and vegetable broth, heat the oil in a deep non-stick pan, add the onions, garlic and green chillies and sauté on a medium flame for 1 minute. Add all the vegetables and sauté on a medium flame for another 2 minutes. Add the oats and sauté on a medium flame for 1 more minute. Add 3 cups of hot water, salt and pepper, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the coriander and parsley, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the lemon juice and mix well. Serve immediately. The vegetables provide an abundant supply of vitamin C , a powerful antioxidant that reduces free-radical damage, slowing the onset of heart diseases, cancer and other age-related degenerative diseases. By using fibre-rich oats, we do away with traditional refined flour thickeners, making this vegetable oats soup all the more healthier. All healthy individuals to weight-watchers and heart patients to diabetics can indulge in this healthy oats soup and benefit from its fibre count. It is made using minimal oil. It has the goodness of low glycemic index veggies. Those with high blood pressure can use restricted amount of salt and relish it. And it is heart-warming and satiating and a perfect beginning to any meal to avoid binge eating. Tips for oats and vegetable broth. 1. Remember to finely chop all the veggies as they are sautéed for only 2 minutes. 2. Saute them on a medium to high flame and not slow flame, else they will lose their crunch. 3. To make it more flavourful, you can replace water with vegetable stock. 4. If you can’t find parsley, substitute it with mint leaves or celery. Enjoy oats and vegetable broth recipe | vegetable oats soup | Indian vegetable soup with oats | healthy oats soup | with recipe below. | [To make oats and vegetable broth, heat the oil in a deep non-stick pan, add the onions, garlic and green chillies and sauté on a medium flame for 1 minute., Add all the vegetables and sauté on a medium flame for another 2 minutes., Add the oats and sauté on a medium flame for 1 more minute., Add 3 cups of hot water, salt and pepper, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the coriander and parsley, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the lemon juice and mix well., Serve the oats and vegetable broth immediately.] | [Energy, 90 cal, Protein, 2.4 g, Carbohydrates, 12.7 g, Fiber, 3.4 g, Fat, 3.3 g, Cholesterol, 0 mg, Sodium, 18.1 mg] | oats-and-vegetable-broth-7440r |
| rcp41758 | Oats Appe, Oats Vegetable Appe | Snacks | NA | [quick cooking rolled oats, chopped spring onions whites, urad dal (split black lentils), crushed black pepper (kalimirch), salt, oil] | 10 mins | 15 mins | [South Indian Appe, Indian Snacks for Entertaining, Evening Tea Snacks, Indian Party, High Tea Party, Cocktail Party, Appe Mould] | 14Makes 14 appes | South Indian | oats appe recipe | oats vegetable appe | healthy oats appe | South Indian breakfast | with 22 amazing images. oats appe is a healthy South Indian breakfast or snack to have. Learn to make oats vegetable appe. Appe is an evergreen South Indian snack made with a batter of rice and urad. The ball-shaped appe tempts the diner with a crispy, golden-coloured surface that gives way to a soft and fluffy centre. The oats vegetable appe is a smart diabetic-friendly variant made with fibre-rich oats instead of high glycemic index rice. A small tweak is all it takes to keep your blood sugar levels in check. A good amount of spring onions and a dash of pepper give these delicious oats vegetable appes a fabulous flavour and nice mouth-feel. With 43 calories for one oats vegetable appe, it is rich in Vitamin B1, phosphorus, fibre and folic acid, it's a must add to a healthy diet. Serve oats appe hot with Sambar. Enjoy oats appe recipe | oats vegetable appe | healthy oats appe | South Indian breakfast | with step by step photos. | [To make oats appe, soak the urad dal in enough water in a deep bowl and keep aside to soak for 1 hour. Drain well., Blend the urad dal in a mixer using ¼ cup of water till smooth., Transfer the mixture into a deep bowl, add the oats, spring onions, crushed black pepper and salt and mix very well., Heat an appe mould on a medium flame and grease it using ¼ tsp of oil. Pour 1 tbsp of the batter into each mould and cook using ¼ tsp of oil till the lower surface becomes golden brown and then turn each appe upside down using a fork so as to cook them from the other side as well., Repeat step 4 to make more appes., Serve the oats appe immediately.] | [Energy, 43 cal, Protein, 2.3 g, Carbohydrates, 6.3 g, Fiber, 1.2 g, Fat, 1 g, Cholesterol, 0 mg, Sodium, 3.1 mg] | oats-appe-oats-vegetable-appe-41758r |
| rcp39597 | Oats Apple Phirni | Snacks | Veg | [coarsely powdered quick cooking rolled oats, grated apple, low-fat milk, sugar substitute] | 5 mins | 6 mins | [Healthy Indian Recipes, Low Cal Sweets / Desserts, Phirni, Non-stick Pan, Indian Healthy Veg Snack, Diabetic Desserts, Healthy Fruit Snacks] | 4Makes 4 servings | Indian | On a low-cal regime and yet yearning for phirni? This Oats Apple Phirni is an answer to your prayers! Made with coarsely crushed oats and apple, this medium-sweet phirni uses only a low quantity of sugar substitute thanks to the fruit’s natural sweetness. Further, this recipe also makes use of low-fat milk, so the calorie counter does not surge up! | [Heat the milk in a deep non-stick pan and bring it to a boil., Add the oats, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Remove from the flame, add the sugar substitute, mix well and keep aside to cool slightly., Add the apple, mix well and refrigerate it for at least 30 minutes., Serve chilled.] | [Energy, 117 cal, Protein, 7.6 g, Carbohydrates, 19 g, Fiber, 2 g, Fat, 1.2 g, Cholesterol, 0 mg, Sodium, 79.6 mg] | oats-apple-phirni-39597r |
| rcp35075 | Oats Chaat | Snacks | NA | [quick cooking rolled oats, chopped tomatoes, low fat curds (dahi), meetha chutney, sprouted and boiled kala chana (brown chick peas), chilli powder, cumin seeds (jeera) powder, black salt (sanchal), chaat masala, deseeded dates (khajur), chilli powder, cumin seeds (jeera) powder, black salt (sanchal), salt, chopped coriander (dhania), pomegranate (anar)] | 20 mins | 14 mins | [Quick Evening Snacks, Chaat, Evening Tea Snacks, High Tea Party, Quick Snacks / Quick Starters, Kitty Party Snacks, Kitty Party Chaat] | 3Makes 3 servings | NA | oats chaat recipe | healthy chaat | Indian oats recipes | easy healthy chaat for parties | with 24 amazing images. oats chaat is an intelligent combination of juicy and crunchy pomegranate with healthy oats, meetha chutney, herbs and spices and curd which makes this snack an enjoyable treat. Learn how to make healthy chaat. To make oats chaat, first make the meetha chutney. Combine the dates and 1½ cups of water in a pressure cooker, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid and keep aside to cool slightly. Once cooled, blend it in a mixer to a smooth paste using ¼ cup of water. Transfer it in a deep bowl, add the chilli powder, cumin seeds powder, black salt and salt and mix well. Keep aside. Then make the chaat. Heat a broad non-stick pan and dry roast the oats on a medium flame for 4 minutes to remove the raw taste of oats. Keep aside to cool completely. Combine all the ingredients, including the oats, in a deep bowl and mix well. Serve immediately garnished with coriander and pomegranate. Oats is the last ingredient you thought would be used to make a chaat and yet it fits in so beautifully! The best part is that this unbelievably tasty Indian oats recipe is so nutritious that you can relish this snack without any guilt. This easy healthy chaat for parties makes use of a unique meetha chutney that is sweetened completely with dates, without any jaggery, so it can be stored in the refrigerator and used to make this and other healthy chaats any time. We have attempted to make a healthier chutney with naturally sweet dates. Moreover, we have used only a small quantity (1 tbsp) in this recipe for taste and flavour boost. Whenever hunger strikes, all you need to do is assemble together oats, veggies, curds, kala chana sprouts and the perky chutney to make healthy chaat. You can also replace kala chana sprouts with any other sprouts of your choice. Oats are a good source of fiber and thus a healthy choice for snack. Heart patients, women with PCOS and healthy individuals all can indulge in this snack. This Indian oats recipe yields 6.9 g fiber per serving. Those with hypertension, should avoid the addition of chaat masala and the salt intake should be as per the prescribed amount. The sprouts in this easy healthy chaat for parties is a brimming with protein, needed to build healthy cells and tissues. The garnish of pomegranate is to add some vitamin C to your snack. It’s a nutrient needed to build immunity and fight diseases and also add glow to your skin. A sprinkle of coriander lends the final Indian touch. Tips for oats chaat. 1. Roasting oats perfectly is very important to make them crisp. 2. Assemble it just before serving and serve it immediately, else it will turn soggy. Enjoy oats chaat recipe | healthy chaat | Indian oats recipes | easy healthy chaat for parties | with step by step images below. | [Combine the dates and 1½ cups of water in a pressure cooker, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid and keep aside to cool slightly., Once cooled, blend it in a mixer to a smooth paste using ¼ cup of water., Transfer it in a deep bowl, add the chilli powder, cumin seeds powder, black salt and salt and mix well. Keep aside., Heat a broad non-stick pan and dry roast the oats on a medium flame for 4 minutes to remove the raw taste of oats. Keep aside to cool completely., Combine all the ingredients, including the oats, in a deep bowl and mix well., Serve immediately garnished with coriander and pomegranate.] | [Energy, 201 cal, Protein, 7.8 g, Carbohydrates, 38 g, Fiber, 6.9 g, Fat, 2.1 g, Cholesterol, 0 mg, Sodium, 3916.7 mg] | oats-chaat-35075r |
| rcp43029 | Oats Chakuli Pitha | Snacks | NA | [quick cooking rolled oats, besan (bengal gram flour), chopped onions, chopped tomatoes, chopped capsicum, grated carrot, chopped coriander (dhania), curd (dahi), grated ginger (adrak), chopped green chillies, turmeric powder (haldi), salt, oil] | 15 mins | 30 mins | [Orissa, Bengali Snacks, Quick breakfast, Breakfast Chillas, Indian Pancakes, Quick Evening Snacks, Indian Pancakes, Evening Tea Snacks] | 10Makes 10 pitha | Bengali | oats chakuli pitha recipe | Bengali oats pancake | healthy oats chilla | with 26 amazing images. Bengali oats pancake makes a filling and nutritious breakfast. Learn how to make oats chakuli pitha recipe | Bengali oats pancake | healthy oats chilla | Chakuli Pitha is a very common breakfast recipe in Odisha. Chakuli Pitha is prepared using rice flour, white lentils, refined oil (preferably ghee or mustard oil), and salt. Here in this recipe, we have innovated this chakuli pitha to make a healthier breakfast. This healthy oats chilla is made using oats and protein rich chickpea flour, along with fresh colourful veggies, which makes this recipe fibre and nutrients rich. Bonus they are quick to make as no fermentation is needed. Tips to make oats chakuli pitha: 1. Instead of soaking oats, you can use oats flour to make this recipe. 2. Instead of oil you can use ghee or olive to make the chilla healthier. 3. Instead of green chili paste you can add red chili powder in the batter. Enjoy oats chakuli pitha recipe | Bengali oats pancake | healthy oats chilla | with detailed step by step photos. | [To make oats chakuli pitha, in a deep bowl, soak oats along with 1 cup water and keep aside for 15 minutes., Combine all the remaining ingredients with ½ cup water and mix well to make a lump free batter., Heat a non-stick tava (griddle), grease it well using ¼ tsp of oil, pour a ladleful of the batter on the tava (griddle) and spread it in a circular motion to make a 150 mm. (6") pitha., Cook it using ¼ tsp of oil till it turns golden brown in colour from both the sides., Repeat step 3 and 4 make 9 more pitha., Serve the oats chakuli pitha immediately with green chutney.] | [Energy, 57 cal, Protein, 2.6 g, Carbohydrates, 9.5 g, Fiber, 2 g, Fat, 1 g, Cholesterol, 0.3 mg, Sodium, 6.6 mg] | oats-chakuli-pitha-43029r |
| rcp43002 | Oats Chocolate Milk | BreakFast | NA | [quick cooking rolled oats, unsweetened cocoa powder, cinnamon (dalchini) powder, vanilla extract vanilla essence, water] | 2 mins | 0 mins | [American Breakfast, Indian Milkshakes & Smoothies, Indian Chocolate Drinks, Indian Breakfast Recipes for Kids, Kids After School, Healthy quick Indian breakfast, Oats and Steel Cut Oats] | 3Makes 3 glasses | Indian | oats chocolate milk recipe | unsweetened chocolate oats Indian milk | instant chocolate oats milk | with 15 images oats chocolate milk is a healthy lactose free drink for breakfast. Learn to make unsweetened chocolate oats Indian milk. To make Indian chocolate oats milk recipe combine the quick cooking rolled oats, unsweetened cocoa powder, cinnamon powder, vanilla extract and 3 cups of chilled water in a mixer and blend until smooth. Chill and serve healthy chocolate oats milk made from quick cooking rolled oats. One glass ( about 186 grams) of homemade oat milk is 110 calories and is rich in vitamin B1, phosphorus, and magnesium. Tips for Indian oats chocolate milk recipe. 1. Indian oats chocolate milk with no sugar tastes best when chill. 2. Store in an air-tight container in the fridge and use it within 3 days. Enjoy oats chocolate milk recipe | unsweetened chocolate oats Indian milk | instant chocolate oats milk | with step by step photos. | [To make homemade oats chocolate milk, combine the quick cooking rolled oats, unsweetened cocoa powder, cinnamon powder, vanilla extract and 3 cups of chilled water in a mixer and blend until smooth., Put the muslin cloth in a deep bowl and pour the oats milk over it., Lift the muslin cloth to form a money bag or pouch and press with your hand to extract the oats milk., Chill., Serve homemade oats chocolate milk immediately or store in an air-tight container in the fridge and use it within 2 days.] | [Energy, 110 cal, Protein, 4.8 g, Carbohydrates, 18.3 g, Fiber, 3.7 g, Fat, 2.1 g, Cholesterol, 0 mg, Sodium, 0 mg] | oats-chocolate-milk-43002r |
| rcp43001 | Oats Dates Milk | BreakFast | NA | [quick cooking rolled oats, chopped dates (khajur), water] | 2 mins | 0 mins | [Quick breakfast, Mixer, Quick Breakfast Indian, Quick Healthy Recipes, Quick 3 Ingredients, Indian Breakfast Recipes for Kids, Sweet Recipes for Kids] | 3Makes 3 glasses | Indian | homemade oats dates milk recipe | Indian oat dates milk with no sugar | healthy oats dates milk made from quick cooking rolled oats | with 10 images. homemade oats dates milk is a quick, cheap and healthy breakfast to have. Learn to make Indian oat dates milk with no sugar. To make Indian oat milk recipe combine the quick cooking rolled oats, dates and 3 cups of water in a mixer and blend till smooth. Chill and serve healthy oats dates milk made from quick cooking rolled oats. dates used oats dates milk have a low glycemic index from 43 to 55 depending on the variety, so they are a boon to diabetics to satisfy their sweet tooth. One glass ( about 186 grams) of homemade oat milk 127 calories and is rich in vitamin B1, phosphorus, and magnesium. Tips for Indian oats dates milk recipe. 1. Indian oat dates milk with no sugar tastes best when chill. 2. Store in an air-tight container in the fridge and use it within 3 days. Enjoy homemade oats dates milk recipe | Indian oat dates milk with no sugar | healthy oats dates milk made from quick cooking rolled oats | with step by step photos. | [To make homemade oats dates milk, combine the quick cooking rolled oats, dates and 3 cups of water in a mixer., Blend till smooth., Chill. Pour into 3 glasses and top with chopped dates., Serve homemade oats dates milk immediately or store in an air-tight container in the fridge and use it within 3 days.] | [Energy, 127 cal, Protein, 4.4 g, Carbohydrates, 23.8 g, Fiber, 3.5 g, Fat, 1.7 g, Cholesterol, 0 mg, Sodium, 0.3 mg] | oats-dates-milk-43001r |
| rcp42012 | Oats Flax Seed Roti, Flaxseed Roti | BreakFast | NA | [quick cooking rolled oats, whole wheat flour (gehun ka atta), powdered flaxseeds (alsi), turmeric powder (haldi), chilli powder, coriander (dhania) powder, salt, flax seeds, whole wheat flour (gehun ka atta), oil] | 10 mins | 15 mins | [Breakfast Theplas, Parathas, Indian Rotis, healthy Rotis / Parathas, Tava, Healthy Foods for Kids, Indian Breakfast Recipes for Kids, Indian Teen] | 6Makes 6 rotis | Indian | oats flax seed roti recipe | flaxseed roti | healthy alsi roti with oats and whole wheat flour | with 32 amazing images. oats flax seed roti recipe | flaxseed roti | healthy alsi roti with oats and whole wheat flour is a fibre rich Indian staple. Learn how to make flaxseed roti. To make oats flax seed roti, combine all ingredients in a deep bowl and knead into a soft dough using enough water. Divide the dough into 6 equal portions. Roll a portion of the dough into 100 mm. (4") diameter circle using a little whole wheat flour for rolling. Sprinkle ½ tsp of flax seeds evenly over it. Roll out again into a 150 mm. (6") diameter circle. Heat a non-stick tava (griddle) and cook the roti on a medium flame using ¼ tsp of oil till it turns light brown in colour from both the sides. Repeat steps 3 to 6 to make 5 more flaxseed rotis. Serve the oats flax seed roti immediately. Here is a chatpata healthy alsi roti with oats and whole wheat flour, with a homely texture and tongue-tickling taste that is sure to steal your heart. The sprinkling of flax seeds atop the roti not only makes it look attractive but brings in its share of nutrition too, apart from improving the mouth-feel with its exciting crunch. The flaxseed roti features an absolutely healthy mix of ingredients, especially beneficial for those with diabetics as the beta glucan in oats helps to keep blood sugar levels under check. This also contributes to maintaining a healthy heart! With restricted amount of salt being used, this roti is suitable for those with high blood pressure too! You can also try other low-salt recipes like the Green Peas Soup and Creamy Green Salad. Tips for healthy alsi roti. 1. Serve flaxseed roti with curds. See how to make curds. 2. Serve healthy alsi roti with achar. 3. Press down with a spatula while cooking flaxseeds roti. This is to ensure that flaxseeds stick to the roti but expect some alsi to fall out when you eat the roti. Enjoy oats flax seed roti recipe | flaxseed roti | healthy alsi roti with oats and whole wheat flour | with step by step photos. | [To make oats flax seed roti, combine all ingredients in a deep bowl and knead into a soft dough using enough water., Divide the dough into 6 equal portions., Roll a portion of the dough into 100 mm. (4") diameter circle using a little whole wheat flour for rolling., Sprinkle ½ tsp of flax seeds evenly over it., Roll out again into a 150 mm. (6") diameter circle., Heat a non-stick tava (griddle) and cook the roti on a medium flame using ¼ tsp of oil till it turns light brown in colour from both the sides., Repeat steps 3 to 6 to make 5 more flaxseed rotis., Serve the oats flax seed roti immediately.] | [Energy, 99 cal, Protein, 3.2 g, Carbohydrates, 13.4 g, Fiber, 3.3 g, Fat, 4 g, Cholesterol, 0 mg, Sodium, 68.2 mg] | oats-flax-seed-roti-flaxseed-roti-42012r |
| rcp38475 | Oats Idli | BreakFast | NA | [rolled oats, urad dal (split black lentils), curd (dahi), ginger-green chilli paste, salt, fruit salt, oil, sambhar] | 2 mins | 15 mins | [Healthy Indian Recipes, Low Cal Breakfast, Steam, Mixer, Indian Cancer Patients, High Fiber, Hypothyroidism Diet] | 14Makes 14 idlis | Indian | oats idli recipe | instant oats idli | healthy oats idli for diabetics | how to make oats idli | with 20 amazing images. Although the original idli itself is quite nutritious, this innovative version of Oats Idli is even more wholesome and filling.This instant oats idli has only 1 hour of resting time. No fermenting time needed. Learn how to make Oats Idli. To make oats idli, you have to blend the rolled oats and urad dal to a smooth powder. Add water, curd, ginger-green chilli paste and salt, mix well and keep aside for 1 hour to rest. Just before steaming the idlis add very little fruit salt and 2 tsp of water and mix well. Finally pour into idli moulds and steam in a steamer. Hot Instant Oats Idlis are ready for serving. In these healthy oats idli for diabetics, high glycemic index rice is replaced with oats. Further it has been combined with urad dal to reduce its overall low glycemic index. These healthy oats idlis can be enjoyed by heart patients and those with high cholesterol levels too. The beta-glucagon in oats is known to manage blood sugar and cholesterol levels both. You can also add some boiled veggies like finely chopped carrot, French beans and caulifower to the oats idli batter to enhance the fibre content further. Curd has been added to the batter to give slight sourness which is so very peculiar about the idli and it also helps in lending a slight fermentation touch. These instant oats idli can be prepared any time, since the batter needs to be rested only for 1 hour. However, this also means that the idlis will not rise enough when cooked, so don’t worry when you see a flat outcome. If you wish to have very soft idlis which are slight puffed as well, you can add 1 tsp of fruit salt to the batter just before steaming as mentioned in the recipe below. Enjoy oats idli recipe | instant oats idli | healthy oats idli for diabetics | how to make oats idli | with step by step photos. | [To make oats idli, combine the oats and urad dal and blend in a mixer to a smooth powder., Add 1 cups of water, curd, ginger- green chilli paste and salt and mix well to make a batter of pouring consistency., Cover and keep aside to rest for 1 hour., Mix the batter well, add the fruit salt and 2 tsp of water and mix it gently., Grease the idli moulds using oil and put spoonfuls of batter into them., Steam in an idli steamer for 10 to 12 minutes or till they are cooked., Demould the oats idlis and serve idli immediately with sambhar.] | [Energy, 30 cal, Protein, 1.6 g, Carbohydrates, 5 g, Fiber, 0.9 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 1.3 mg] | oats-idli-38475r |
| rcp36983 | Oats Khichdi | NA | Vegan | [quick cooking rolled oats, yellow moong dal (split yellow gram), oil, green chilli paste, garlic (lehsun) paste, turmeric powder (haldi), salt, low-fat curd (dahi)] | 5 mins | 14 mins | [collection of khichdi recipes, Indian Cancer Patients, Hypothyroidism Diet, Irritable Bowel Syndrome (IBS), Vegan, Pregnancy Rice, Khichdi & Pulao, Pregnancy First Trimester] | 2Makes 2 servings | Indian | oats khichdi recipe | healthy Indian oats khichdi | oats moong dal khichdi | how to make oats khichdi for weight loss | with 12 amazing images. Oats khichdi is a simple everyday fare which can be enjoyed by one and all. Healthy Indian oats khichdi is very easy and quick to make too, so you are far from a big preparation list. Learn how to make oats khichdi for weight loss. Oats khichdi is a healthy one dish meal made with oats and yellow moong dal as main ingredients. Begin with a tempering. Heat little oil in a pressure cooker and add green chilli paste and garlic paste and sauté for a while. Add some turmeric powder and sauté as well. Follow it by the addition of rolled oats and washed and drained moong dal. Again sauté for 2 minutes. Finally add water and salt and allow it to cook for 2 whistles. Cool the cooker slightly and serve the oats moong dal khichdi immediately. With 157 calories per serving, it adds not too many calories. But provides a good dose of protein by lending 6.6 g per serving. This healthy Indian oats khichdi is a great option for light dinner. Serve it with curd for an added protein boost. Oats moong dal khichdi is also a good source of fiber and thus beneficial for weight loss, PCOS, diabetes, heart disease as well as hypertensives. Keep a track of the portion size and you are all set to enjoy a healthy fare. The fiber will help you manage your blood sugar levels and cholesterol levels in a more better way. Yellow moong dal provides fair amounts of iron too. Thus, overall this oats khichdi will keep up your energy levels while soothing the stomach too. With not too many spices in it, this khichdi is sure to suit senior citizens and kids both. Enjoy oats khichdi recipe | healthy Indian oats khichdi | oats moong dal khichdi | how to make oats khichdi for weight loss | with step by step photos. | [To make oats khichdi, heat the oil in a pressure cooker, add the green chilli paste, garlic paste and turmeric powder and sauté on a medium flame for a few seconds., Add the oats and yellow moong dal and sauté on a medium flame for 2 to 3 minutes, Add 2 cups of hot water and salt, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Serve oats khichdi immediately with low-fat curds., Serving this oats khichdi immediately is important to avoid it being lumpy and sticky.] | [Energy, 157 cal, Protein, 6.6 g, Carbohydrates, 20.7 g, Fiber, 3.1 g, Fat, 5.4 g, Cholesterol, 0 mg, Sodium, 3.8 mg] | oats-khichdi-36983r |
| rcp41018 | Oats Methi Multiflour Khakhra | BreakFast | NA | [quick cooking rolled oats, chopped fenugreek (methi), jowar (white millet) flour, ragi (nachni / red millet) flour, whole wheat flour (gehun ka atta), turmeric powder (haldi), green chilli paste, ginger (adrak) paste, garlic (lehsun) paste, oil, salt, whole wheat flour (gehun ka atta), ghee] | 10 mins | 40 mins | [Gujarati Breakfast, Breakfast Khakhras, Tava, Kids Brain Boosting, Indian Cancer Patients, Hyperthyroidism Diet, PCOS] | 10Makes 10 khakhras | Gujarati | oats methi multiflour khakhra recipe | healthy oats methi khakhra | Indian oats garlic khakhra | oats khakhra for weight loss | with 33 amazing images. oats methi multiflour khakhra recipe | healthy oats methi khakhra | Indian oats garlic khakhra | oats khakhra for weight loss is a healthy jar snack. Learn how to make healthy oats methi khakhra. Khakhras are a crispy snack which give wonderful company to a cup of hot tea, silence your tummy whenever a sudden hunger pang strikes, and can be carried around in your handbag to snack on. These crisp and tasty Indian oats garlic khakhra are full of iron-rich ingredients like fenugreek, jowar and nachni, which not only contribute iron to the recipe, but also improve the flavour and texture of the khakhra remarkably. Oats brings to the table loads of fibre, which helps to keep your digestive tract healthy. So, whenever you find time, make a batch of these scrumptious khakhras and stock them in an airtight container. To make oats khakhra for weight loss try making them in a khakhra maker without the use of ghee for cooking. These healthy oats methi khakhra is a wise pick for patients and diabetics and heart patients too. The beta glucan in oats helps to manage blood sugar levels. Pregnant women and kids too can enjoy this nourishing snack with a cucumber dip as a more satiating snack. Tips for oats methi multiflour khakhra. 1. Store healthy oats methi khakhra in an airtight container for upto 21 days. 2. With the help of a khakhra press or folded muslin cloth, press the khakhra from all the sides and cook over a slow flame till it is crisp. 3. Serve healthy oats methi khakhra with a glass of chaas. See how to make chaas. Enjoy oats methi multiflour khakhra recipe | healthy oats methi khakhra | Indian oats garlic khakhra | oats khakhra for weight loss | with step by step photos. | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough water., Divide the dough into 10 equal portions and roll out each portion into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook each khakhra on a slow flame till pink spots appear on both the sides., Grease the khakhra with 1/4 tsp oil on each side and continue cooking it on a slow flame, while pressing with a folded muslin cloth or a khakhra press, till it turns crisp and brown from both the sides., Cool completely and serve or store in an air-tight container and use as required.] | [Energy, 73 cal, Protein, 1.6 g, Carbohydrates, 9.2 g, Fiber, 1.6 g, Fat, 3.4 g, Cholesterol, 0 mg, Sodium, 2.3 mg] | oats-methi-multiflour-khakhra-41018r |
| rcp22221 | Oats Mooli Roti, Zero Oil Oats Mooli Roti | Dinner | NA | [quick cooking rolled oats, radish (mooli), whole wheat flour (gehun ka atta), crushed coriander (dhania) seeds, chilli powder, turmeric powder (haldi), dried mango powder (amchur), salt, whole wheat flour (gehun ka atta)] | 10 mins | 15 mins | [Healthy Indian Recipes, Dinner, healthy Rotis / Parathas, Tava, Indian Cancer Patients, High Fiber, Healthy Indian Dinner] | 5Makes 5 rotis | Indian | Think breakfast, and Mooli Roti is amongst the first choices that come to your mind. This very popular North Indian breakfast dish has been tweaked slightly in this recipe, by including oats flour along with whole wheat flour, to boost the fibre content. Grated radish contributes not only flavour but also nutrients, and also helps to moisten the rotis. A couple of spice powders are added to the dough to give the Zero Oil Oats Mooli Roti a lip-smacking flavour. You will really enjoy the unique texture and homely flavour of this Oats Mooli Roti, when had hot. Serve with curds or with some low-cal pickle or chutney .You can also enjoy it as it is with a cup of hot tea . | [Combine all the ingredients in a deep bowl and knead into a soft dough without using water., Divide the dough into 5 equal portions., Roll out a portion of the dough into 125 mm (5") diameter circle using a little whole wheat flour for rolling., Place the roti on a non-stick tava (griddle). Turn over in a few seconds. Cook the other side for a few more seconds., Lift the roti with a pair of flat tongs and roast over an open flame till brown spots appear on both the sides., Repeat steps 3 to 5 to make 4 more rotis., Serve immediately.] | [Energy, 60 cal, Protein, 2.3 g, Carbohydrates, 12.2 g, Fiber, 2.2 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 6.2 mg] | oats-mooli-roti-zero-oil-oats-mooli-roti-22221r |
| rcp35288 | Oats Moong Dal Tikki | NA | NA | [yellow moong dal (split yellow gram), quick cooking rolled oats, curd (dahi), grated onions, chopped green chillies, chaat masala, chilli powder, garam masala, turmeric powder (haldi), ginger-garlic (adrak-lehsun) paste, chopped coriander (dhania), salt, oil, healthy green chutney] | 10 mins | 25 mins | [Punjabi Swadisht Nashta, Frozen Foods, Indian Freezer Recipes, Tikki Recipes, Collection of Tikki, Indian Tawa, Healthy Foods for Kids, Snack Recipes for Kids, High Fiber Foods for Kids] | 12Makes 12 tikkis | Punjabi | oats moong dal tikki recipe | moong dal tikki with oats | healthy oats moong dal tikki | with amazing 23 pictures On a diet or wanting to eat super healthy Indian snack? We have one of the tastiest healthy recipe which would give a treat to your taste buds in Oats moong dal tikki!! It is extremely easy and quick to make. We have used no complex but all easily available ingredients in making the recipe. Healthy oats moong dal tikki is also a easy way to add oats to your diet, as some people do not like the taste of oats. Oats Moong Dal Tikki is a fibre and protein rich recipe!! We have made it using yellow moong dal with we have boiled and coarsely crushed in a blender, further we have added oats which are full of fibre and make the recipe healthy, some fresh curds, onions for enhancing taste, green chillies for some spice and some Indian masala's which include chat masala for tanginess, garam masala, red chilli powder and turmeric. All these ingredients are mixed together, rolled in tikkis and cooked on tava with 1/8 tsp of oil . Make sure you press the moong dal tikki with oats properly and cook them on a medium flame or they might remain uncooked!! To make perfect oats moong dal tikki make sure while boiling the dal, you do not over boil it as the recipes needs you to grind it into a course paste. If you over boil the dal, you’ll get a runny paste and the texture of the tikki would be lost and it will also get difficult for rolling of the tikki’s. This moong dal tikki with oats recipe makes a perfect evening snack, or a starter recipe too!! The tikki's are luscious and full of flavours!! This tikki's are quite filling and you can also use them to make your burgers and can end up making a snaky meal!! Serve the healthy oats moong dal tikki immediately with healthy green chutney!! Enjoy oats moong dal tikki recipe | moong dal tikki with oats | healthy oats moong dal tikki | with detailed step by step photos and video below. | [To make oats moong dal tikki, clean, wash and boil the yellow moong dal in 1 cup of water in a deep pan till the dal is soft and cooked and all the water has evaporated., Drain and blend the dal in a mixer to a coarse paste., Transfer the paste into a bowl, add all the remaining ingredients and mix well., Divide the mixture into 12 equal portions and shape each portion into a 63 mm. (2½”) round flat tikki., Lightly grease a non-stick tava (griddle) with ½ tsp of oil., Cook each oats moong dal tikki, using 1/8 tsp of oil, till they turn golden brown in colour from both the sides. Evenly cooked from both the sides., Serve the oats moong dal tikki immediately with healthy green chutney.] | [Energy, 54 cal, Protein, 2.7 g, Carbohydrates, 7.7 g, Fiber, 1.1 g, Fat, 1.3 g, Cholesterol, 0.4 mg, Sodium, 3.2 mg] | oats-moong-dal-tikki-35288r |
| rcp34965 | Oats Moong Toast, Healthy Oats Toast | BreakFast | NA | [green moong dal (split green gram), chopped coriander (dhania), quick cooking rolled oats, chopped green chillies, lemon juice, baking powder, sugar, salt, whole wheat bread, olive oil] | 15 mins | 15 mins | [Indian Snacks for Entertaining, Indian Toast recipes, High Tea Party, Western Party, Indian Party Starters, Tava, Indian Breakfast Recipes for Kids] | 8Makes 8 toasts (32 pieces) | Indian | oats moong toast recipe | moong oats toast | healthy oats toast | with 32 amazing images. oats moong toast recipe | moong oats toast | healthy oats toast is a healthy breakfast option for one and all. Learn how to make moong oats toast. To make oats moong toast, for the topping, combine all ingredients with approx. ½ cup of water in a mixer and blend to a smooth paste. Transfer the paste into a bowl and divide it into 8 equal portions. Keep aside. Brush 1/8 tsp of oil on one side of each bread slice. Place each bread slice on a flat surface, with the brushed side facing downwards and spread a portion of the topping evenly over it. Place each open sandwich on a non-stick tava (griddle) with the prepared topping side facing downwards and cook, using ¼ tsp of oil, till the topping turns golden brown in colour. Turn over and cook on the other side till it turns golden brown in colour. Cut each toast into 4 equal triangles and serve immediately. Oats is not just for porridge! Why not make a delicious and nutritious toast by combining oats and moong with lots of perky coriander and make delicious Moong oats toast. Oats are known for their high fibre content. Paired with multigrain bread, you can gain 1.9 g fibre per piece of toast. Healthy oats toast is a wise choice for those aiming weight loss along with a healthy heart. Serve oats moong toast with lehsun chutney at snack time. The moong dal in oats moong toast lends protein which helps to nourish all the cells of the body. It also is rich in antioxidants which protects the health of the cells. Make sure you make these just before serving, to prevent them from turning soggy. Tips for oats moong toast. 1. You can use brown bread to make the toast or any healthy bread. 2. When the topping is being cooked on the tava, press down gently all over with a spatula to get uniform cooking. 3. Always use a plastic spatula to flip this toast as the topping will not stick to it. If you use a wooden spatula your topping may stick to it. Enjoy oats moong toast recipe | moong oats toast | healthy oats toast | with step by step photos. | [Combine all ingredients with approx. ½ cup of water in a mixer and blend to a smooth paste., Transfer the paste into a bowl and divide it into 8 equal portions. Keep aside., To make oats moong toast, brush 1/8 tsp of oil on one side of each bread slice., Place each bread slice on a flat surface, with the brushed side facing downwards and spread a portion of the topping evenly over it., Place each open sandwich on a non-stick tava (griddle) with the prepared topping side facing downwards and cook, using ¼ tsp of oil, till the topping turns golden brown in colour., Turn over and cook on the other side till it turns golden brown in colour., Cut each toast into 4 equal triangles and serve immediately.] | [Energy, 80 cal, Protein, 4.4 g, Carbohydrates, 12.3 g, Fiber, 1.9 g, Fat, 1.6 g, Cholesterol, 0 mg, Sodium, 6.7 mg] | oats-moong-toast-healthy-oats-toast-34965r |
| rcp35079 | Oats Mutter Dosa ( Fibre Rich Recipe ) | BreakFast | NA | [quick cooking rolled oats, urad dal (split black lentils), salt, oil, mustard seeds ( rai / sarson), slit green chilli, chopped onions, grated carrot, parboiled green peas, salt, chaat masala, chilli powder, lemon juice, oil, chutney] | 10 mins | 25 mins | [South Indian, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Indian Party, Tava, Healthy Heart, Low Cholesterol] | 8Makes 8 dosas | South Indian | oats mutter dosa | mixed vegetable oats dosa recipe | healthy oats matar dosa | instant oats dosa | with 31 amazing images. Oats mutter dosa is a healthy snack option for people of all ages. Mixed vegetable oats dosa as the name says has colours, flavours and variety in terms of taste due to the addition of veggies. Learn how to make instant oats dosa. To make oats mutter dosa grind the oats, urad dal and salt to a fine powder and combine it with enough water. Follow it by making the vegetable stuffing. Heat little oil in a broad non-stick pan and allow mustard seeds to crackle in it. Add onions and sauté them. Then add the carrots and green peas and sauté them too. Add some spices and lemon juice and cook for 1 minute. Then make dosas on a hot tava and spread the stuffing in the center and serve. This instant oats dosa batter is packed with protein and fibre . Oats must be consumed daily for its high content of soluble fibre ‘beta-glucan’, a potent blood sugar and cholesterol-lowering agent. The addition of urad dal and carrots make the thy oats matar dosaheal rich in protein and vitamin A correspondingly. Prepare this instantly and serve it hot with a hot bowl of sambar. With less than 100 calories per dosa, this mixed vegetable oats dosa is a perfect snack option to give you a feeling of satiety and a whole batch of nutrients too! Enjoy oats mutter dosa | mixed vegetable oats dosa recipe | healthy oats matar dosa | instant oats dosa | instant oats dosa | with step by step photos. | [Combine the oats, urad dal and salt in a bowl and blend in a mixer to a fine powder., Add1¾ cups of water and mix well to make a batter of pouring consistency. Cover and keep aside for 10 to 15 minutes., Heat the oil in a broad non-stick pan and add the mustard seeds and green chilli., When the seeds crackle, add the onions and sauté on a slow flame for 2 to 3 minutes, till the onions turn translucent., Add the carrots and green peas, mix well and sauté on a medium flame for another 1 to 2 minutes., Add the salt, chaat masala and chilli powder, mix well and cook on a medium flame for 1 to 2 more minutes., Add the lemon juice, mix well and cook on a medium flame for another minute., Divide the stuffing into 8 equal portions and keep aside., To make oats mutter dosa, heat a non-stick tava (griddle) and grease it using ¼ tsp of oil., Pour a spoonful of the batter on the tava (griddle) and move the spoon in a circular motion to make a 175 mm. (7”) round dosa., Smear ¼ tsp of oil around the edges and cook on a medium flame till the dosa turns light brown in colour., Place a portion of the stuffing in the centre of the dosa and fold over., Repeat with the remaining batter and stuffing to make 7 more dosas., Serve the oats mutter dosa immediately with a chutney of your choice., Do not keep the batter for too long as it becomes thicker making it difficult to spread.] | [Energy, 91 cal, Protein, 3.6 g, Carbohydrates, 12.3 g, Fiber, 2.4 g, Fat, 3.1 g, Cholesterol, 0 mg, Sodium, 5.2 mg] | oats-mutter-dosa--fibre-rich-recipe--35079r |
| rcp41653 | Oats Nimki, Low Salt Recipe | Snacks | NA | [powdered oats, whole wheat flour (gehun ka atta), roasted and crushed cumin seeds (jeera), peppercorns (kalimirch), salt, oil, whole wheat flour (gehun ka atta)] | 5 mins | 25 mins | [Bengali Snacks, Low Calorie Indian Snacks, Indian Jar Snacks, Evening Tea Snacks, Finger Foods for Babies, Toddlers and Kids, Teething Recipes for Babies, High Blood Pressure Hypothyroidism Diet] | 6Makes 6 servings | Bengali | Nimki is a crunchy, diamond-shaped savoury Bengali snack. It is characterised by its crispness and appetizing flavour of cumin and pepper. It can be enjoyed plain, or with tongue-tickling green chutney green chutney. In this recipe, we have combined whole wheat flour with oats to make a heart-healthy Oats Nimki. Spices like pepper and jeera make up for the reduction in salt, ensuring that this healthy version tastes just as good as the traditional one. | [Combine all the ingredients in a deep bowl and knead into semi-stiff dough using enough water., Divide the dough into 6 equal portions., Roll out each portion into a thin round circle of 150 mm. (6”) diameter using a little whole wheat flour for rolling., Cut each circle into 8 equal size long strips and keep aside. You will get 48 strips in all., Heat a non-stick tava (griddle) and cook the strips, a few at a time, on hot tava (griddle), while pressing them using folded muslin cloth or khakhra press, till they turn crisp and golden brown in colour from both the sides., Cool completely and serve or store in an air-tight container] | [Energy, 76 cal, Protein, 2.4 g, Carbohydrates, 11.6 g, Fiber, 0.9 g, Fat, 2.3 g, Cholesterol, 0 mg, Sodium, 66.8 mg] | oats-nimki-low-salt-recipe-41653r |
| rcp39132 | Oats Palak and Sprouts Mini Uttapa | NA | Veg | [powdered quick cooking rolled oats, urad dal (split black lentils), green chilli paste, salt, spinach (palak) purée, chopped onions, boiled mixed sprouts, oil, chaat masala, coconut chutney, sambhar] | 15 mins | 15 mins | [South Indian Uttapam, Calcium Rich Indian Recipes, Indian Healthy Veg Snack, Iron Rich Indian recipes, Antioxidant Rich Indian, Potassium Rich, Magnesium Rich] | 21Makes 21 mini uttapas | South Indian | oats palak sprouts uttapam recipe | sprouts uttapam | uttapam recipe for pregnancy | folic acid, iron, vitamin B, protein rich sprouts uttapam | with 30 images. oats palak sprouts uttapam recipe is a healthy Indian breakfast to have. Learn to make sprouts uttapam. Pregnancy is a time to be enjoyed. It’s a golden period when you feel quite indulgent, and yet have to strike a balance between your sudden hunger pangs, changing tastes and good health. Here is a quick pregnancy snack for such times! The oats palak sprouts mini uttapam are not just toothsome but also rich in nutrients – you get iron, folic acid and vitamin A from the spinach, fibre and protein from the sprouts and oats. Tons of good health for the little life inside you! Tips for oats palak sprouts uttapam. 1. oats and urad dal must be coarsely powdered. 2. sprouts uttapam requires only 15 minutes fermenting. Enjoy oats palak sprouts uttapam recipe | sprouts uttapam | uttapam recipe for pregnancy | folic acid, iron, vitamin B, protein rich sprouts uttapam | with step by step photos. | [To make oats palak and sprouts mini uttapa, combine the oats, urad dal, green chilli paste, salt, spinach purée and 1½ cups of water in a bowl and mix well till no lumps remain. Cover and keep aside for 15 minutes., Heat a mini uttapa pan and grease it lightly using ¼ tsp of oil., Pour a spoonful of the batter in each uttapa mould to make a 75 mm. (3") diameter round., Top all the uttapas of the 1st batch using 2 tbsp of onions and ¼ cup of mixed sprouts., Cook them, using 1 tsp of oil, till they turn golden brown in colour from both the sides., Remove from the tava (griddle) and sprinkle a little chaat masala over each mini uttapa., Repeat with the remaining batter to 14 make more mini uttapas in 2 more batches., Serve the oats palak and sprouts mini uttapa hot with coconut chutney and sambhar., 1 cup of quick cooking rolled oats gives 1 cup of coarsely powdered oats., 2½ cups of chopped spinach when blanched and blended gives ½ cup of spinach purée.] | [Energy, 41 cal, Protein, 2 g, Carbohydrates, 5.9 g, Fiber, 1 g, Fat, 1.1 g, Cholesterol, 0 mg, Sodium, 5.7 mg] | oats-palak-and-sprouts-mini-uttapa-39132r |
| rcp43065 | Oats Pongal | BreakFast | NA | [quick cooking rolled oats, yellow moong dal (split yellow gram), ghee, cumin seeds (jeera), black peppercorns (kalimirch), curry leaves (kadi patta), slit green chillies, asafoetida (hing), salt] | 5 mins | 30 mins | [South Indian Evening Snacks, South Indian Breakfast, Vitamin B1 Thiamine, B Vitamins, Diabetic Starters & Snacks, Diabetes and Healthy Heart, Healthy Heart Breakfast] | 5Makes 5 servings | South Indian | oats Pongal recipe | South Indian style savoury oats Pongal | healthy oats Pongal | with 27 amazing images. oats Pongal is a savory porridge made with oats and moong dal. This oats ven Pongal is easy to make, nutritious and packed with flavor. Learn how to make oats Pongal recipe | South Indian style savoury oats Pongal | healthy oats Pongal | Pongal is one of the popular recipe in Tamil Nadu. This version of Pongal is made with oats instead of rice. South Indian style savoury oats pongal is a dietary substitution for the traditional rice pongal. This healthy oats Pongal is a delicious and nutritious way to add in your meals. It is high in fiber and protein, and it is a good source of vitamins and minerals. healthy oats Pongal is also gluten-free, making it a great option for people with dietary restrictions. pro tips to make oats Pongal: 1. You can also use rolled oats instead of quick-cooking oats, but they will take a little longer to cook. 2. You can adjust the amount of water to your liking. If you like your Pongal thinner, add more water. If you like it thicker, add less water. 3. If you are serving it later, it tends to thicken you can add little water and adjust the consistency and re-heat to serve. Enjoy oats Pongal recipe | South Indian style savoury oats Pongal | healthy oats Pongal | with detailed step by step photos. | [To make oats pongal, dry roast moong dal in a broad non stick pan on medium flame for 2 to 3 minutes, while stirring occasionally., Transfer it to a pressure cooker along with 1½ cups of water., Mix well and pressure cook for 3 whistles. Allow the steam to escape and then open the lid., Whisk the dal well and keep aside., In the same pan dry roast oats on medium flame for 3 to 4 minutes, while stirring occasionally., Remove in a plate and allow it to cool., Heat 2 tsp ghee in a deep kadhai, add cumin seeds, black peppercorn, curry leaves, green chillies, asafoetida and saute for few seconds., Add 3 cups of water, roasted oats, salt and whisked dal, mix well and cook on medium flame for 8 to 10 minutes., Serve oats pongal hot.] | [Energy, 131 cal, Protein, 6.8 g, Carbohydrates, 19.4 g, Fiber, 2.8 g, Fat, 3 g, Cholesterol, 0 mg, Sodium, 5.4 mg] | oats-pongal-43065r |
| rcp38819 | Oats Rava Palak Dhokla | Snacks | NA | [powdered quick cooking rolled oats, semolina (rava / sooji), chopped spinach (palak), low fat curds (dahi), green chilli paste, salt, fruit salt] | 5 mins | 12 mins | [Low Cal Breakfast, Jain Breakfast, Breakfast Dhokla, Indian Steamed Snacks, School Time Snacks, Evening Tea Snacks, Steamer] | 20Makes 20 pieces | Jain | oats rava palak dhokla recipe | instant rava and oats dhokla | spinach oats dhokla | instant oats rava dhokla | oats rava palak dhokla is a quick fare which can be enjoyed for breakfast as well as at snack time. Learn how to make instant rava and oats dhokla. You might have tried a variety of dhokla with various flours, flavours and tempering, but have you ever tried a combination of oats, semolina and spinach for your dhokla batter? This spinach oats dhokla is a slightly better option as this combo has the goodness of fibre from oats and iron as well as folate from spinach. To make oats rava palak dhokla, combine the oats, semolina, curds, green chilli paste, salt and ½ cup of water in a deep bowl, mix well and keep aside for 15 minutes. Add the spinach and 2 tbsp of water and mix well to make a batter of dropping consistency. Just before steaming, add the fruit salt and ¼ cup of water over it. When the bubbles form, mix gently. Pour the batter into a 200 mm. (8”) diameter thali and shake the thali clockwise to spread the batter in an even layer. Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Keep aside to cool for 3 to 4 minutes and cut into diamond shaped equal sized pieces. Serve immediately. This instant oats rava dhokla is a thoroughbred zero-oil recipe that does not even use oil for greasing. Amaze your family with these innovative dhoklas, which is so tasty that everybody will be astonished when you tell them it’s made of oats! If you want an extra spice quotient, increase the quantity of green chillies. Remember to serve immediately to enjoy their freshness. Relish these instant rava and oats dhokla serve with Healthy Green Chutney This satiating snack is sure to tickle your taste buds. Tips for oats rava palak dhokla. 1. For ½ cup of powdered oats, blend ¾ cup of quick cooking rolled oats in a mixer. 2. Use freshly opened fruit salt for perfectly puffed dhoklas. 3. Prefer to add warm water over the fruit salt. 4. After adding the fruit salt, mix it gently and not vigorously. Enjoy oats rava palak dhokla recipe | instant rava and oats dhokla | spinach oats dhokla | instant oats rava dhokla | with step by step photos and video below. | [Combine the oats, semolina, curds, green chilli paste, salt and ½ cup of water in a deep bowl, mix well and keep aside for 15 minutes., Add the spinach and 2 tbsp of water and mix well to make a batter of dropping cocsistency., Just before steaming, add the fruit salt and ¼ cup of water over it., When the bubbles form, mix gently., Pour the batter into a 200 mm. (8”) diameter thali and shake the thali clockwise to spread the batter in an even layer., Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked., Keep aside to cool for 3 to 4 minutes and cut into diamond shaped equal sized pieces., Serve immediately., For ½ cup of powdered oats, blend ¾ cup of quick cooking rolled oats in a mixer.] | [Energy, 21 cal, Protein, 0.8 g, Carbohydrates, 4 g, Fiber, 0.2 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 3 mg] | oats-rava-palak-dhokla-38819r |
| rcp41516 | Oats Roti, Ibs Recipe | Lunch | NA | [oats flour, besan (bengal gram flour), chopped mint leaves (phudina), powdered flaxseeds (alsi), salt, oil] | 5 mins | 15 mins | [Tava, Irritable Bowel Syndrome (IBS), Diabetic Rotis and Parathas, Soluble Fibre Indian Diet, Lunch Roti] | 6Makes 6 rotis | Indian | oats rotis for IBS recipe | oats paratha without whole wheat flour | Indian bread for irritable bowel syndrome | oats pudina flax seeds roti | with 22 amazing images. oats rotis for IBS is a non spicy paratha made without whole wheat flour. Learn to make oats pudina flax seeds roti. oats paratha without whole wheat flour is an innovative Indian bread that can be comfortably relished by those with irritable bowel syndrome (IBS). The dough combines oats flour and besan with aromatic mint, which is also soothing for the stomach. Flax seeds add a nice crunch to the oats roti, but it is optional and can be avoided if you have diarrhoea or if it does not suit your stomach. Since we have used very little oil in this recipe, it is very important to serve oats paratha without whole wheat flour immediately before it gets dry. Tips for oats paratha without whole wheat flour. 1. You can add 1/2 tsp green chilli paste to the dough depending on how much spice you can handle. Note that this recipe is for those with IBS, but add the 1/2 tsp green chilli paste if you have no IBS, otherwise the pancakes will taste flat. 2. If the dough dries up then add 1 to 2 tablespoons more water. This happens as oats sucks up more water. Enjoy oats rotis for IBS recipe | oats paratha without whole wheat flour | Indian bread for irritable bowel syndrome | oats pudina flax seeds roti | with step by step photos. | [To make oats roti, combine all ingredients in a deep bowl and knead into a soft dough using enough water., Divide the dough into 6 equal portions., Roll a portion of the dough into 125 mm. (5") diameter circle., Heat a non-stick tava (griddle) and cook the roti on a slow flame, using ¼ tsp of oil, till it turns light brown in colour from both the sides., Repeat steps 3 and 4 to make 5 more rotis., Serve the oats roti immediately.] | [Energy, 88 cal, Protein, 3.3 g, Carbohydrates, 10.8 g, Fiber, 2.7 g, Fat, 3.7 g, Cholesterol, 0 mg, Sodium, 3 mg] | oats-roti-ibs-recipe-41516r |
| rcp35020 | Oats Tikki, Oats Cutlet , Healthy Oats Vegetable Tikki | Snacks | NA | [quick cooking rolled oats, grated low fat paneer (cottage cheese), grated carrot, mashed potatoes, chopped coriander (dhania), lemon juice, ginger-green chilli paste, chilli powder, garam masala, dried mango powder (amchur), salt, low fat milk, quick cooking rolled oats, oil] | 15 mins | 15 mins | [Tikki Recipes, Collection of Tikki, Indian Tawa, Shallow Fry Indian, Non-stick Pan, Iron Rich Indian recipes, Calcium Rich Starters & Snacks, Iron Rich Indian Starters & Snacks] | 6Makes 6 tikkis | Indian | oats tikki recipe | oats cutlet | oats vegetable tikki | healthy oats tikki with paneer | oats tikki for weight loss | with 37 amazing images. oats tikki recipe | oats cutlet | oats vegetable tikki | healthy oats tikki with paneer | oats tikki for weight loss is a sumptuous non-fried starter. Learn how to make oats cutlet. To make oats tikki, combine all the ingredients in a bowl and mix well. Divide the mixture into 6 equal portions and roll out each portion into a 50 mm. (2”) flat round tikki. Dip each tikki in the milk and then roll them in oats till they are evenly coated from both the sides. Heat a non-stick tava (griddle) and grease it using 1/4 tsp of oil. Cook each tikki, using 1/8 tsp of oil, till they turn golden brown in colour from both the sides. Serve hot with healthy green chutney. Oats can be called a doctor in a bowl, since it fights against conditions ranging from high blood pressure and cholesterol to even cancer! Here we have combined it with veggies to create a delicious snack - oats vegetable tikki. Carrots and paneer add more good health and taste to this wonder ingredient, while the use of masala, lemon juice and ginger-green chilli paste adds the necessary flavour to healthy oats tikki with paneer. Serving with the green chutney will surely pep up your mood. Being non-fried, we suggest only 1 oats tikki for weight loss as a serving size occasionally. This is because this recipe makes use of small quantities of potatoes. Diabetics should preferably replace potatoes with a little extra quantity of roasted oats. heart patients can enjoy these tikkis without any modifications. Tips for oats tikki with paneer. 1. First prepare 1/2 cup boiled , peeled and mashed potatoes 2. Always roast your oats when used in tikkis. They give a lovely taste to the tikki. 3. Make flat tikkis only so they cook uniformly on the tava. 4. To save time, you can boil potatoes in a microwave. 5. Prefer to cook on a slow to medium flame so the tikkis do not burn. Enjoy oats tikki recipe | oats cutlet | oats vegetable tikki | healthy oats tikki with paneer | oats tikki for weight loss | with step by step photos. | [Combine all the ingredients in a bowl and mix well., Divide the mixture into 6 equal portions and roll out each portion into a 50 mm. (2”) flat round tikki., Dip each tikki in the milk and then roll them in oats till they are evenly coated from both the sides., Heat a non-stick tava (griddle) and grease it using 1/4 tsp of oil., Cook each tikki, using 1/8 tsp of oil, till they turn golden brown in colour from both the sides., Serve hot with healthy green chutney.] | [Energy, 111 cal, Protein, 5 g, Carbohydrates, 17 g, Fiber, 2.3 g, Fat, 2.7 g, Cholesterol, 0 mg, Sodium, 26.7 mg] | oats-tikki-oats-cutlet--healthy-oats-vegetable-tikki-35020r |
| rcp38987 | Oats Upma ( Breakfast Recipes) | BreakFast | NA | [quick cooking rolled oats, olive oil oil, turmeric powder (haldi), mustard seeds ( rai / sarson), urad dal (split black lentils), curry leaves (kadi patta), whole dry kashmiri red chilli, green chillies, chopped onions, chopped carrot, green peas, sugar, salt, chopped coriander (dhania)] | 10 mins | 15 mins | [Healthy Indian Recipes, Jain Breakfast, Breakfast Upma, Poha, Non-stick Pan, Quick Breakfast Indian, Quick 4 Ingredients, Irritable Bowel Syndrome (IBS)] | 4Makes 4 servings | Jain | oats upma | oats upma with vegetables |healthy Indian oats upma | quick oats upma |with 24 amazing images. oats upma is a super healthy Indian breakfast upma recipe which is made from oats, vegetables and spices. What we love about healthy Indian oats upma is that its very easy to cook and the ingredients are easily available in the Indian kitchen. oats upma with vegetables is far healthier than the traditional upma which is made from rava. Oats are a great source of protein for Vegetarians. It is rich in soluble fibre (to make it good for diabetics), which helps lower blood LDL cholesterol, the so-called "Bad" cholesterol. Here, fibre-rich oats is cooked along with a traditional, flavourful tempering and scrumptious, colourful veggies like carrots and peas, which add to the flavour and visual appeal of the oats upma. I would like to share some important tips to make the perfect quick oats upma. 1. Take care to roast the oats well, to remove the raw aroma and also ensure that the final texture of the upma is nice and not gooey. 2. Prefer to use olive oil for this recipe as it will add some omega-3 fatty acids , which reduces the inflammation in the body and prevents the onset of diseases and even avoid further damage to body due to any pre-existing disease. The Oats Upma is quite filling, and ideal for breakfast as it will easily keep you satiated till lunch time. Being fibre-rich, this upma can also be had by diabetics, but in that case, the sugar should be avoided. Enjoy how to make oats upma | oats upma with vegetables | healthy Indian oats upma | quick oats upma with detailed step by step photos and video below. | [To make oats upma, heat 1 tsp of olive oil in a non-stick pan, add the oats and ½ tsp of turmeric powder and sauté on a medium flame for 3 to 4 minutes or till it turns light brown in colour, stirring occasionally. Keep aside., Heat the remaining 2 tsp of olive oil in a broad non-stick pan and add the mustard seeds., When the seeds crackle, add the urad dal, curry leaves, red chillies and green chillies and sauté on a medium flame for 1 minute., Add the onions and sauté on a medium flame for 1 minute or till the onions turn translucent., Add the carrots and green peas and sauté on a medium flame for 2 minutes., Add the oats mixture, sugar, salt and remaining ½ tsp of turmeric powder, mix well and cook on a medium flame for 1 minute, stirring continuously., Add 1½ cups of hot water, cover and cook on a slow flame for 2 minutes, stirring occasionally., Serve the oats upma immediately garnished with coriander.] | [Energy, 207 cal, Protein, 7.4 g, Carbohydrates, 30.6 g, Fiber, 5.4 g, Fat, 6.4 g, Cholesterol, 0 mg, Sodium, 5.2 mg] | oats-upma---breakfast-recipes-38987r |
| rcp42495 | Oats Uttapam, Instant Vegetable Oats Uttapam | Snacks | NA | [oats flour, whole wheat flour (gehun ka atta), besan (bengal gram flour), semolina (rava / sooji), lemon juice, baking soda, salt, oil, chopped onions, chopped tomatoes, chopped capsicum, chopped green chillies, chopped coriander (dhania), salt, sambhar, coconut chutney] | 15 mins | 20 mins | [South Indian Uttapam, Quick breakfast, Breakfast Idlis / Dosas / Uttapam, Quick Evening Snacks, Evening Tea Snacks, Tava, Quick Snacks / Quick Starters] | 5Makes 5 uttapams | South Indian | oats uttapam recipe | instant oats vegetable uttapam | healthy oats whole wheat uttapam | with 34 amazing images oats uttapam gets ready in a jiffy without having to soak, grind or ferment the batter! Learn how to make oats uttapam recipe | instant oats vegetable uttapam | healthy oats whole wheat uttapam | Yes, this is an instant oats uttapam recipe that uses a perfect mix of oats flour and whole wheat flour fortified with a goodness of veggies too. instant oats vegetable uttapam has a scrumptious mouth-feel and absolutely awesome flavour that is sure to kick-start your day in a cheerful way. You can have this quick and easy instant oats and whole wheat uttapam for breakfast, as an evening snack or for dinner. You can also try other uttapam recipes like oats bhel or fudge fingers. Tips to make oats uttapam recipe: 1. Serve oats uttapam with chutney. 2. Serve oats uttapam with sambar. 3. Always clean the surface of the tava after making an uttapam to prevent the next uttapam from sticking. Enjoy oats uttapam recipe | instant oats vegetable uttapam | healthy oats whole wheat uttapam | with detailed step by step images. | [To make oats uttapam, combine the oats flour, whole wheat flour, besan, semolina and ½ cup of water in a deep bowl, mix well using a whisk., Cover it with a lid and keep aside for 15 minutes., Add the lemon juice, baking soda, 5 tbsp of water and salt and mix well., Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth., Pour a ladleful of the batter on the tava (griddle), spread in a circular motion to make a 125 mm. (5") thick uttapa and cook on a medium flame for a minute., Sprinkle 1 tbsp of the prepared topping evenly over it and press it lightly using a flat ladle., Pour 1 tsp of oil on it and over the edges and cook on a medium flame for 2 minutes or till light brown in colour from both the sides., Repeat steps 4 to 7 to make 4 more uttapams., Serve the oats uttapam immediately with sambhar and coconut chutney.] | [Energy, 121 cal, Protein, 2.7 g, Carbohydrates, 12.5 g, Fiber, 1.4 g, Fat, 6.7 g, Cholesterol, 0 mg, Sodium, 8.4 mg] | oats-uttapam-instant-vegetable-oats-uttapam-42495r |
| rcp22327 | Oats Vegetable Khichdi, Healthy Oats Khichdi for Weight Loss | Lunch | Veg | [quick cooking rolled oats, yellow moong dal (split yellow gram), chopped carrot, chopped french beans, oil, cumin seeds (jeera), asafoetida (hing), chopped onions, slit green chillies, garlic (lehsun) paste, chilli powder, turmeric powder (haldi), salt] | 15 mins | 17 mins | [One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba, collection of khichdi recipes, Pressure Cooker, Quick Pressure Cooker, B Vitamins] | 3Makes 3 servings | Indian | oats vegetable khichdi recipe | oats vegetable dal khichdi | healthy oats vegetable khichdi for weight loss | with 25 amazing images. oats vegetable khichdi recipe | oats vegetable dal khichdi | healthy oats vegetable khichdi for weight loss is a one dish meal with a true energizing feel. Learn how to make oats vegetable dal khichdi. To make oats vegetable khichdi, clean, wash and soak the moong dal for 30 minutes. Drain well and keep aside. Heat the oil in a pressure cooker, add the cumin seeds and asafoetida and sauté for a few seconds. Add the onions and green chillies and sauté on medium flame for 1 minute. Add the garlic paste, chilli powder, turmeric powder and 1 tbsp of water and sauté on a medium flame for a few seconds. Add the oats, moong dal, carrots and french beans, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add 2¾ cups of hot water and salt, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Serve immediately. To many, the phrase comfort food is synonymous with khichdi, a nourishing and homely food that never fails to satiate. In this recipe, we have combined high fibre oats with yellow moong dal to make an oats vegetable dal khichdi with a difference. Veggies add a welcome crunch to this oats vegetable khichdi, while also bringing in their share of fibre and antioxidants. Perfectly spiced with just a mild touch of salt, this dish makes a healthy treat when served with a bowl of low-fat curds. With just 127 calories per serving, this healthy oats vegetable khichdi for weight loss is a perfect satiating meal. The beta-glucan in the oats also helps prevent a quick surge in blood sugar levels, thus making this khichdi diabetic-friendly. Some recent research shows that this beta-glucan is also beneficial in reducing blood cholesterol levels and thus can be recommended to heart patients too. Tips for oats vegetable khichdi. 1. Garlic paste can be replaced with finely chopped garlic if you like its mouthfeel. 2. Similarly, chilli powder can be replaced with finely chopped green chillies. 3. You can also use any other vegetable like green peas or small cauliflower florets. 4. If you are suffering from high blood pressure, use 1/4 tsp salt. Enjoy oats vegetable khichdi recipe | oats vegetable dal khichdi | healthy oats vegetable khichdi for weight loss | with step by step photos. | [To make oats vegetable khichdi, clean, wash and soak the moong dal for 30 minutes. Drain well and keep aside., Heat the oil in a pressure cooker add the cumin seeds and asafoetida and sauté for few seconds., Add the onions and green chillies and sauté on medium flame for 1 minute., Add the garlic paste, chilli powder, turmeric powder and 1 tbsp of water and sauté on a medium flame for few seconds., Add the oats, moong dal, carrots and french beans, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add 3 cups of hot water and salt, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Serve the oats vegetable khichdi immediately.] | [Energy, 199 cal, Protein, 8.7 g, Carbohydrates, 29.5 g, Fiber, 4.8 g, Fat, 5.3 g, Cholesterol, 0 mg, Sodium, 10 mg] | oats-vegetable-khichdi-healthy-oats-khichdi-for-weight-loss-22327r |
| rcp42329 | Oats, Coconut Milk, Peanut Butter Healthy Smoothie | Snacks | NA | [quick cooking rolled oats, coconut milk (nariyal ka doodh), peanut butter, maple syrup honey, vanilla essence, cinnamon (dalchini) powder, ice, water] | 2 mins | 0 mins | [American, American Breakfast, Breakfast Cereals, Quick Breakfast Indian, Quick 5 Ingredients, Snacks under 5 minutes, Lactose Free Dairy Free] | 1Makes 1 glass | Indian | oats, coconut milk, peanut butter smoothie recipe | Indian peanut butter oatmeal smoothie | coconut milk smoothie for weight loss | with 17 amazing images. oats, coconut milk, peanut butter smoothie recipe | Indian peanut butter oatmeal smoothie | coconut milk smoothie for weight loss which is quite satiating. Learn how to make Indian peanut butter oatmeal smoothie. To make oats, coconut milk, peanut butter smoothie, combine all the ingredients in a mixer. Blend till smooth. Serve chilled. When you bring together the right ingredients in the right way, you can achieve your nutritional goals in a very, very tasty way! Here, for instance, we have made a smoothie with health-packed ingredients like oats, coconut milk and peanut butter. This luscious and tasty Indian peanut butter oatmeal smoothie is great for kids, adults and vegans who are health-conscious. Coconut milk is rich in protein and is made of medium-chain triglycerides, which is a fuel that your body can burn and utilise easily. Heart-friendly oats on the other hand is loaded with soluble fibre. Toss in some protein-rich homemade peanut butter to improve the nutrition content and taste of this coconut milk smoothie for weight loss. Don’t buy store-bought peanut butter as it is loaded with sugar. Go for only homemade peanut butter. The oats, coconut milk, peanut butter smoothie is filling, thanks to oats and coconut milk. So, you can have it for breakfast or as a between-meals snack. Try other recipes like Blueberry Raspberry Strawberry Smoothie, Avocado Spinach Vegan Smoothie or Anti- Cancer and Anti- Inflammation Spinach Juice. Tips for oats, coconut milk, peanut butter smoothie. 1. Add 10 ice cubes to chill the oats, coconut milk, peanut butter smoothie. 2. Adding a pinch of cinnamon powder is just the perfect spice to this coconut milk smoothie for weight loss. Enjoy oats, coconut milk, peanut butter smoothie recipe | Indian peanut butter oatmeal smoothie | coconut milk smoothie for weight loss | with step by step photos. | [To make oats, coconut milk, peanut butter smoothie, combine all the ingredients in a mixer., Blend till smooth., Serve chilled.] | [Energy, 319 cal, Protein, 3.1 g, Carbohydrates, 18.4 g, Fiber, 1.9 g, Fat, 25.7 g, Cholesterol, 40 mg, Sodium, 136.9 mg] | oats-coconut-milk-peanut-butter-healthy-smoothie-42329r |
| rcp41019 | Oats, Vegetable and Brown Rice Khichdi | Dinner | NA | [quick cooking rolled oats, brown rice, yellow moong dal (split yellow gram), oil, chopped onions, garlic (lehsun) paste, ginger (adrak) paste, chopped french beans, chopped carrot, green peas, chilli powder, garam masala, chopped coriander (dhania), salt] | 20 mins | 25 mins | [collection of khichdi recipes, Indian Pressure Cooker, Healthy Pressure Cooker, Pressure Cooker Indian Rice, Khichdi, Pulao, Indian Cancer Patients, High Fiber, Healthy Indian Dinner] | 3Makes 3 servings | Indian | oats vegetable and brown rice khichdi recipe | oats moong dal khichdi | healthy brown rice khichdi | with 30 amazing images. oats vegetable and brown rice khichdi recipe | oats moong dal khichdi | healthy brown rice khichdi is a wholesome variation to white rice khichdi. Learn how to make oats moong dal khichdi. To make oats vegetable and brown rice khichdi, clean, wash and soak the brown rice in enough water in a deep bowl for 30 minutes. Drain well and keep aside. Heat the oil in a pressure cooker, add the onions, garlic paste and ginger paste and sauté on a medium flame for 1 minute. Add the French beans, carrot, green peas, chilli powder and garam masala and sauté on a medium flame for 1 minute. Add the brown rice, yellow moong dal, oats, coriander and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Add 3 cups of hot water, mix well and pressure cook for 7 whistles. Allow the steam to escape before opening the lid. Serve hot. Healthy brown rice khichdi is an all-in-one meal, which is not only satiating but also gives a bounty of nutrients like antioxidants vitamin A and folic acid to nourish the eyes, brain and skin. Oats along with brown rice and veggies adds fibre which help to keep your gut healthy. Although we have used only minimal spice powders in this oats moong dal khichdi, it has a very appetizing flavour and inviting aroma. Enjoy it hot and fresh, with your favourite raita or a bowl of curd. The oats vegetable and brown rice khichdi can be enjoyed by healthy individuals as well those on weight loss and low cholesterol diets. Diabetic too can include this khichdi in their meals, but in limited quantities and occasionally only. Tips for oats vegetable and brown rice khichdi. 1. The brown rice has to be soaked for 30 minutes. So plan for it in advance. 2. Remember to use hot water for cooking. This helps to reduce cooking time. Enjoy oats vegetable and brown rice khichdi recipe | oats moong dal khichdi | healthy brown rice khichdi | with step by step photos. | [Clean, wash and soak the brown rice in enough water in a deep bowl for 30 minutes. Drain well and keep aside., Heat the oil in a pressure cooker, add the onions, garlic paste and ginger paste and sauté on a medium flame for 1 minute., Add the french beans, carrot, green peas, chilli powder and garam masala and sauté on a medium flame for 1 minute., Add the brown rice, yellow moong dal, oats, coriander and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Add 3 cups of hot water, mix well and pressure cook for 7 whistles., Allow the steam to escape before opening the lid., Serve hot.] | [Energy, 300 cal, Protein, 9.1 g, Carbohydrates, 53.2 g, Fiber, 5.5 g, Fat, 5.6 g, Cholesterol, 0 mg, Sodium, 12.1 mg] | oats-vegetable-and-brown-rice-khichdi-41019r |
| rcp42767 | Odia Bela Pana, Bel ka Sharbat | NA | NA | [wood apple (bael fruit), banana, sugar, freshly ground black pepper (kalimirch), grated paneer (cottage cheese), grated coconut, ice-cubes] | 20 mins | 0 mins | [Orissa, Indian Drinks / Sharbats, Indian Party] | 6Makes 6 glasses | Indian | bela pana recipe | Odia pana | bel ka sharbat | Indian bel juice | wood apple squash | with 19 amazing images. bela pana recipe | Odia pana | bel ka sharbat | Indian bel juice | wood apple squash is a traditional drink from Oriya made using bael fruit. Learn how to make bel ka sharbat. To make bela pana, break the bel (wood apple/bengal quince) and transfer the pulp to a bowl. Add ¼ cup of water and strain using a strainer. Transfer this to another deep bowl. Combine the banana, sugar, black pepper, grated paneer, grated coconut and sugar in the same bowl. Mash it up with the help of a spoon. Add about 2 cups of water and mix well. Serve bela pana chilled over ice cubes. The moment you hear the word panna or Pana, it is Aam ka Panna that pops up in your mind. But, there are more variants to this summer cooler! In Odisha, for example, they make a traditional Odia pana with wood apples. With characteristic ingredients of Odia cuisine like chenna and coconut, this wood apple squash drink is part of festivities like Pana Sankranti and Odia new year. It is also offered as prasad to Lord Jagannath of Puri. The bel ka sharbat is a totally mind-boggling summer drink, with an intriguing flavour and mouth-feel. Indeed, if a drink combines wood apple with paneer, coconut, spices, jaggery, etc. The Indian bel juice is quite addictive though – you cannot stop with one helping. Worry not, you can have a little more if you are tempted, because this awesome drink is also good for you. It has a soothing effect on the body in summers and is known to overcome sunstroke. Tips for bela pana. 1. We recommend that you mash the pulp with fingers and not spoon. Also make sure that you remove all the lumps by mashing the pulp. 2. This drink is not very thin in consistency. So add the said quantity of water only. 3. We have used fine sugar so it dissolves quickly. You can add powdered sugar also. 4. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 5. After adding sugar, mix well till the sugar dissolves. Enjoy bela pana recipe | Odia pana | bel ka sharbat | Indian bel juice | wood apple squash | with step by step photos. | [To make bela pana, break the bel (wood apple/bengal quince) and transfer the pulp to a bowl., Add ¼ cup of water and strain using a strainer. Transfer this to another deep bowl., Combine the banana, sugar, black pepper,grated paneer, grated coconut and sugar in the same bowl. Mash it up with the help of a spoon., Add about 2 cups of water and mix well., Serve bela pana chilled over ice cubes.] | [Energy, 122 cal, Protein, 2 g, Carbohydrates, 17.8 g, Fiber, 0.8 g, Fat, 4.7 g, Cholesterol, 0 mg, Sodium, 1 mg] | odia-bela-pana-bel-ka-sharbat-42767r |
| rcp4061 | Oil Free Melon Dressing | NA | NA | [muskmelon (kharbooja), cumin seeds (jeera), chopped coriander (dhania), salt, freshly ground black pepper (kalimirch) powder] | 10 mins | 0 mins | [Indian Salad Dressings, Indian Dips / Sauces] | Makes 0.5 cup ( 7 tablespoons) (7 tbsp ) | Indian | Let your imagination run wild as you select a sweet fruit like muskmelon and blend it with common flavourings like salt, pepper, coriander and cumin seeds to make this creamy salad dressing, that's sure enliven your meal. | [Blend the muskmelon to a smooth purée in a blender., Add the remaining ingredients and mix well. Refrigerate till required.] | [Energy, 4 cal, Protein, 0.1 g, Carbohydrates, 0.8 g, Fiber, 0.2 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 23.2 mg] | oil-free-melon-dressing-4061r |
| rcp22252 | Oil- Free Vada Pav | Snacks | NA | [besan (bengal gram flour), turmeric powder (haldi), chilli powder, asafoetida (hing), salt, boiled and mashed potatoes, ginger-green chilli paste, chopped coriander (dhania), lemon juice, salt, mustard seeds ( rai / sarson), turmeric powder (haldi), curry leaves (kadi patta), asafoetida (hing), grated garlic (lehsun), burger buns, dry garlic chutney] | 15 mins | 20 mins | [Low Calorie Indian Snacks, Evening Tea Snacks, Low Cholesterol Starters, Snacks, Low Calorie Indian Snacks & Starters, Zero Oil Snacks] | 4Makes 4 vada pavs (8 halves) | Indian | Oh! Have you been missing out on vada pav because of its fat content? This low calorie version must be a dream come true, then! Simple... Instead of frying the vadas I roasted them on a non-stick pan, and it turned out to be just as great as the fried ones, believe me! Use whole wheat pav/bread if available. Garlic chutney adds spice and flavour to this snack. To further cut down on the calories, I made garlic chutney without the fat-laden coconut. Just before serving warm the vada pav in an oven /Microwave to boost its scrumptiousness! | [Combine all the ingredients in a bowl with enough water to make a batter of pouring consistency. Keep aside., Combine the potatoes, ginger-green chilli paste, coriander, lemon juice and salt together in a bowl and mix well. Keep aside., Heat a non-stick pan on a medium flame and when hot, add the mustard seeds, turmeric powder, curry leaves asafoetida and garlic and dry roast for about 2 minutes., Add to the potato mixture and mix well., Divide it into 4 equal portions and shape them into flat rounds and keep aside., Heat a non-stick pan on a medium flame., Dip the potato rounds in the batter and place them on the pan., Cover and cook on a low flame for 3 to 4 minutes., Turn upside down, cover again and cook for another 3 to 4 minutes., Remove the lid and cook on both sides till they turn golden brown. Keep aside., Cut 1 burger bun into 2 pieces, apply 1 teaspoon garlic chutney on one side of the burger bun., Place a vada on it and cover it with another piece of burger bun on top., Repeat with the remaining vadas and batter to make 3 more vada pavs., Cut each vada pav into 2 equal halves and serve immediately.] | [Energy, 266 cal, Protein, 7.4 g, Carbohydrates, 42.6 g, Fiber, 2.8 g, Fat, 7.2 g, Cholesterol, 0 mg, Sodium, 47.4 mg] | oil--free-vada-pav-22252r |
| rcp8639 | Olive and Tomato Pasta, Indian Style Tomato Olive Pasta | NA | Veg | [blanched , deseeded and chopped tomatoes, oil, bayleaf (tejpatta), peppercorns (kalimirch), chopped capsicum, dried oregano, tomato puree, tomato ketchup, sugar, salt, cooked farfalle, olive oil, chopped black olives, fresh cream, dry red chilli flakes (paprika), salt, grated processed cheese] | 15 mins | 15 mins | [Continental food, Jain International, Italian Veg Pasta, Red Sauce Pasta, Raksha - Bandhan, Christmas, Mother's Day] | 2Makes 2 servings | Jain | olive and tomato pasta recipe | Indian style tomato olive pasta | pasta with tomatoes and olives | black olive tomato pasta | olive and tomato pasta is a party style sumptuous pasta which comes to your table in a truly luscious form. Learn how to make Indian style tomato olive pasta . An intense tomato sauce, perked up with capsicum, spices and herbs plays host to perfectly cooked farfalle, which makes the ensemble look very attractive indeed. Dotted with black olives and seasoned with red chilli flakes, the black olive tomato pasta becomes all the more tempting when garnished with grated cheese. To make olive and tomato pasta, Heat the oil in a broad non-stick pan, add the bayleaf and peppercorns and sauté on a medium flame for a few seconds. Add the capsicum and sauté for a few more minutes. Add the tomatoes and 1/2 cup of water and simmer on a medium flame for 5 to 7 minutes, while stirring occasionally. Add the oregano, tomato purée, tomato ketchup, sugar and salt, mix well and cook for 2 to 3 minutes, while stirring occasionally. Next, heat the olive oil in a broad non-stick pan, add the prepared tomato sauce, black olives, cream and chilli flakes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the farfalle and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve immediately garnished with grated cheese. Farfalle can also be replaced with common varieties of pasta like spaghetti and penne. Kids would love the spiral spaghetti. This pasta with tomatoes and olives makes use of fresh tomatoes transformed into blanched and chopped tomatoes, as well as ready made tomato puree. Use of these in said quantity is a must for that perfect tangy flavour. Tips for olive and tomato pasta. 1. As far as possible, prepare this dish just before serving to enjoy the maximum flavour and aroma of the spices. When it’s not possible to do so, keep the pasta and sauce ready in advance, but assemble and garnish it just before serving. 2. Eight large sized tomatoes when blanched and deseeded will yield approximately 2 cups of chopped tomatoes. 3. Prefer the use of olive oil for a true authentic Italian flavour. Enjoy olive and tomato pasta recipe | Indian style tomato olive pasta | pasta with tomatoes and olives | black olive tomato pasta | with step by step photos below. | [Heat the oil in a broad non-stick pan, add the bayleaf and peppercorns and sauté on a medium flame for a few seconds., Add the capsicum and sauté for a few more minutes., Add the tomatoes and 1/2 cup of water and simmer on a medium flame for 5 to 7 minutes, while stirring occasionally., Add the oregano, tomato purée, tomato ketchup, sugar and salt, mix well and cook for 2 to 3 minutes, while stirring occasionally. Keep aside., Heat the olive oil in a broad non-stick pan, add the prepared tomato sauce, black olives, cream and chilli flakes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the farfalle and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve immediately garnished with grated cheese., 8 large sized tomatoes when blanched and deseeded will yield approximately 2 cups of chopped tomatoes.] | [Energy, 449 cal, Protein, 10 g, Carbohydrates, 44.2 g, Fiber, 4.7 g, Fat, 27.3 g, Cholesterol, 0 mg, Sodium, 368.7 mg] | olive-and-tomato-pasta-indian-style-tomato-olive-pasta-8639r |
| rcp3262 | Olive Cream Cheese Dip | NA | NA | [grated fresh paneer (cottage cheese), fresh cream, cheese spread, chopped black olives, chopped celery (ajmoda), salt, crackers, bread sticks, vegetable sticks] | 10 mins | 0 mins | [Italian Starters, Indian Dips / Sauces, Cocktail Party, Kitty Party Quick] | 1Makes 0.75 cup (10 tbsp ) | Indian | Olives are almost always served in Italy, a custom that comes down from Roman times. Pickled olives have been served as a snack or after a meal along with cheese for hundreds of years. A combination of truly authentic Italian flavours, cream cheese, perked up with olives and celery make this delightful recipe. If you make the dip in advance, store it in the refrigerator. Mix in a tablespoon of cream if the dip become too dry when serving. If the paneer is not fresh and creamy, try using a little cream and smoothen the paneer by making a fine puree in the blender. There is no limit to what you can serve this dip with. For example, crackers, potato chips, toast, pieces of fresh vegetables-the combinations are endless and of course divine! You can even use this dip as a sandwich spread. Do try other dips like Pumpkin Dip or Parsley Yoghurt Dip . | [Combine the paneer, fresh cream and cheese spread in a bowl and mix well till the mixture is smooth and creamy., Add all the remaining ingredients and mix well. Refrigerate for at least 30 minutes., Serve chilled with crackers, bread sticks and vegetable sticks like carrots, celery, capsicum etc.] | [Energy, 42 cal, Protein, 1.6 g, Carbohydrates, 1.2 g, Fiber, 0.1 g, Fat, 3.4 g, Cholesterol, 2.9 mg, Sodium, 36.8 mg] | olive-cream-cheese-dip-3262r |
| rcp41079 | Olive Dressing | NA | Veg | [chopped black olives, lemon juice, whole grain mustard paste, powdered sugar, vegetable oil, olive oil, sea salt, chopped fresh thyme] | 5 mins | 0 mins | [Italian Basic, Indian Salad Dressings, No Cooking Veg Indian] | Makes 0.50 cup (7 tbsp ) | Indian | The moment you think olives, a tart and tangy taste that wakes up your taste buds is what comes to mind. Indeed, this Olive Dressing delivers a similar effect. The peppy taste of olives, augmented by the tanginess of lemon juice and the pungency of mustard paste, make this dressing a real tongue-tickler! A dash of thyme is the master stroke, which carries this dressing into a totally different class of exoticness. You can store this dressing in an airtight glass jar in the fridge for around two days. | [Combine the lemon juice, whole grain mustard paste, sugar, vegetable oil, olive oil and salt in a mixer an blend till smooth., Transfer into a deep bowl, add the olives and thyme and mix well., Use as required.] | [Energy, 138 cal, Protein, 0.1 g, Carbohydrates, 0.8 g, Fiber, 0.2 g, Fat, 15 g, Cholesterol, 0 mg, Vitamin A, 128.6 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 1.7 mg, Folic Acid, 0 mcg, Calcium, 3 mg, Iron, 0 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0 mg, Potassium, 11.6 mg, Zinc, 0 mg] | olive-dressing-41079r |
| rcp41283 | Olive Jalapeno and Sun Dried Tomato Mini Uttapa | Snacks | NA | [dosa batter, chopped black olives, chopped jalapenos, soaked and finely chopped sun dried tomatoes, dry red chilli flakes (paprika), salt, oil] | 15 mins | 20 mins | [South Indian, South Indian Uttapam, South Indian Breakfast, Indian Snacks for Entertaining, Evening Tea Snacks, Diwali, Indian Party] | 20Makes 20 mini uttapas | South Indian | Olives and jalapeno may not be the typical ingredients you would think of adding to an uttapa, but the outcome is wonderful! While you would normally add ingredients like olive, jalapeno and sun-dried tomato to pizzas and pastas, here we have perked up scrumptious mini uttapas with these ingredients to give an exotic touch to a normal snack. The result is quite off-beat but totally awesome. Everybody will love the Olive, Jalapeno and Sun-Dried Tomato Mini Uttapa, and the best part is that it is very tasty by itself without needing any accompaniments. So, you can conveniently serve it as a starter at parties. You can even consider making a uttapa platter by coupling this with other mini uttapas like the Oats Palak and Sprouts Mini Uttapa , and the Mini Rava Uttapa . | [Combine all the ingredients in a deep bowl and mix well., Heat a mini uttapa pan and grease it using little oil., Pour a spoonful of the batter in each uttapa mould to make a 75 mm. (3") diameter round., Cook them, using a little oil, till they turn golden brown in colour from both the sides., Repeat steps 2 to 4 to make more mini uttapas., Serve immediately.] | [Energy, 39 cal, Protein, 0.4 g, Carbohydrates, 3.3 g, Fiber, 0.2 g, Fat, 2.6 g, Cholesterol, 0 mg, Vitamin A, 27.8 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 0.4 mg, Folic Acid, 1.8 mcg, Calcium, 2.2 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0.5 mg, Potassium, 8.4 mg, Zinc, 0.1 mg] | olive-jalapeno-and-sun-dried-tomato-mini-uttapa-41283r |
| rcp42678 | Olya Narlachi Karanji | NA | NA | [plain flour (maida), oil, salt, grated coconut, ghee, chopped mixed nuts, poppy seeds (khus-khus), chopped jaggery (gur), cardamom (elaichi) powder, oil, plain flour (maida)] | 10 mins | 30 mins | [Diwali, Diwali Sweets Mithai] | 15Makes 15 karanjis | NA | One of the best known traditional sweets of Maharashtra, the Karanji is a delightful treat of deep-fried plain flour shells loaded with a sweet and succulent filling of coconut, spices and nuts. As the crunchy shell gives way to the sweet stuffing, you are greeted by shades of spice, the crunch of nuts and of course, the delightful mouth-feel of fresh coconut. This rich mithai is ideal to make for festivals like Ganesh Chaturthi . When rolling each portion of the dough, make sure the remaining dough is covered with a plate, else it will dry up and crack while rolling. After placing the stuffing, seal the corners of the Karanji well before deep-frying, else the stuffing will seep into the oil. Since, it is made up of fresh coconut, you cannot store them for more than a day. | [Combine all the ingredients in a deep bowl and mix well., Knead into a semi-stiff dough using enough water. Keep aside., Cover it with a wet muslin cloth and keep aside for 10 minutes., Heat 1 tsp of ghee in a non-stick kadhai, add the mixed nuts and sauté on a slow flame for 3 minutes or till they turn light brown in colour., Transfer it into a plate and keep aside., In the same non-stick kadhai, heat the remaining ghee, add the fresh coconut and sauté on a slow flame for 2 minutes or till the coconut loses its moisture., Add the poppy seeds and sauté on a slow flame for 1 minute., Add the jaggery, mix well and cook on a slow flame for 3 minutes or till the jaggery melts completely, while stirring occasionally., Add the cardamom powder and cook on a slow flame for 30 seconds, while stirring occasionally., Switch off the flame and add the sautéed mixed nuts and mix well., Keep aside to cool slightly., Divide the dough into 15 equal portions., Roll a portion of the dough into a 125 mm. (5”) diameter circle using little plain flour for rolling., Place approx. 1 tbsp of the stuffing in the center and apply little water on the edges to seal it., Fold it over to make a semi-circle and press the sides well., Take a sharp knife or a cutter and cut the edges to make it even., Repeat steps 1 to 5 to make 14 more karanjis., Heat the oil in a deep non-stick pan and deep-fry a few karanjis at a time on a slow flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper., Cool and store in an air-tight container. Use as required.] | [Energy, 119 cal, Protein, 1.8 g, Carbohydrates, 14.8 g, Fiber, 1 g, Fat, 5.9 g, Cholesterol, 0 mg, Sodium, 2.1 mg] | olya-narlachi-karanji-42678r |
| rcp42176 | Omapodi Recipe, Karapusa | Snacks | NA | [besan (bengal gram flour), rice flour (chawal ka atta), carom seeds (ajwain), chilli powder, turmeric powder (haldi), asafoetida (hing), oil, salt, oil] | 5 mins | 20 mins | [South Indian Evening Snacks, Indian Jar Snacks, Evening Tea Snacks, Diwali, Diwali Snacks, Kids Tiffin Box, Kids Jar Snacks] | 8Makes 8 servings | South Indian | omapodi recipe | karapusa | South Indian sev diwali snack | with 40 amazing images. omapodi recipe is a crispy fried South Indian jar snack. Learn how to make karapusa. Omapodi is an all-time favourite jar snack in Tamil Nadu. It has withstood the test of time and continues to delight generations of South Indians! In North India, Sev also called Besan Sev is a gram flour deep fried savoury snack. South Indian has its own version of sev called omapodi in Tamil Nadu and in Andhra. The flavour of ajwain sets the omapodi apart from regular sev. In fact, ‘omam’ means ajwain in Tamil and you now know why this sev is called that way. To make omapodi (sev ), you will need a sev press and a plate with the smallest holes. omapodi, a South Indian-style sev, is easy to make and does not require much cooking expertise. It is a popular regional snack, often prepared as a festive treat during Diwali. In addition to carom seeds, which give omapodi its characteristic flavor, other ingredients needed for this recipe include gram flour, rice flour, spices, seasonings, and oil for deep-frying. This crispy jar snack omapodi goes very well with a cup of hot South Indian filter coffee, and is regularly stocked in many Tamil households. It is also one of the special snacks that many people make during Diwali. Pro tips for omapodi. 1. Add 1/2 tsp oil on the top of the dough or while kneading the dough if you feel that the dough is too sticky, grease your hands with little oil and continue kneading. This will prevent the dough from sticking. 2. Knead into a soft dough. The dough should have no cracks. 3. Cover with a muslin cloth to prevent the dough from drying out. Remove one dough tube at a time and use. 4. Place a thali on a flat surface and line it with butter paper. This will prevent the dough from sticking to the thali. Using a sev press, press out the dough into circular shapes. We will be making a total of 8 dough circles. Enjoy omapodi recipe | karapusa | South Indian sev diwali snack | with step by step photos. | [To make omapodi, combine the ajwain and 1/2 cup of hot water in a small bowl, cover it with a lid and keep aside for 30 minutes., Strain it using a strainer, and retain the water and discard the ajwain., In a deep bow combine besan, rice flour, chilli powder, haldi, hing and salt. Heat oil, add and mix. Add ajwain water and mix well., Gradually add 2 1/2 tbsp water knead into a soft dough., Add 1/2 tsp oil on the top of the dough or while kneading the dough if you feel that the dough is too sticky, grease your hands with little oil and continue kneading. This will prevent the dough from sticking., Divide the dough into two and shape into a cylinder or tube., Insert the dough into the sev press, press it properly and cover it with the lid., Place a thali on a flat surface and line it with butter paper. Using a sev press ( plate with the smallest holes), press out the dough into circular shapes making a small stack. We will be making a total of 8 dough circles., Heat the oil in a deep pan over medium heat. Use a ladle to remove the dough circle from the thali. Note that we have stacked several layers of sev dough to create a large sev disc., Deep-fry on a medium to slow flame till dough circles turns golden brown in colour from all the sides., Remove the fried dough circles from the oil and drain them on paper towels to remove excess oil. We have made 8 dough circles from 2 cylindrical doughs by frying them., Keep aside to cool for 5 to 10 minutes., Store omapodi (karapusa) in an air-tight container and use as required.] | [Energy, 253 cal, Protein, 5.7 g, Carbohydrates, 21.8 g, Fiber, 4 g, Fat, 15.9 g, Cholesterol, 0 mg, Sodium, 18.3 mg] | omapodi-recipe-karapusa-42176r |
| rcp22312 | One Meal Soup, Healthy Indian Dal Vegetable Soup | NA | NA | [yellow moong dal (split yellow gram), oil, chopped garlic (lehsun), chopped ginger (adrak), green chilli paste, chopped onions, chopped mixed vegetables, salt, chopped dill leaves, lemon juice] | 15 mins | 20 mins | [American Soups, Chunky Indian Soups, Diabetic Soups, Diabetes and High Blood Pressure Recipes, Diet, Diabetes and Kidney friendly, Healthy Heart Indian Soups, Low Calorie Soups] | 4Makes 4 servings | Indian | one meal soup recipe | healthy Indian dal vegetable soup | low salt yellow dal vegetable soup | with 32 amazing images. one meal soup recipe | healthy Indian dal vegetable soup | low salt yellow dal vegetable soup. Learn how to make healthy Indian dal vegetable soup. A nourishing soup that does wonders for the heart! This healthy Indian dal vegetable soup is brimming with the goodness of vegetables and moong dal, and provides you with a good amount of fibre and protein. It is also a wonderful source of vitamin C, a powerful antioxidant that protects the blood vessels from radical damage. Provided you add only the amount of salt prescribed, this low salt yellow dal vegetable soup is a great choice for those with high blood pressure. Others could sprinkle a bit of salt off the shaker on the table. This one meal soup can be enjoyed by weight-watchers to women with PCOS and heart patients to diabetics. Benefit from the fibre and minimal calories this healthy Indian dal vegetable soup has to offer. You can also try other soups like Carrot and Bell Pepper Soup or Nutritious Pumpkin Soup. Tips for one meal soup. 1. You can add other veggies of your choice like babycorn, broccoli or capsicum in the soup. 2. Dill leaves can be replaced with coriander. Enjoy one meal soup recipe | healthy Indian dal vegetable soup | low salt yellow dal vegetable soup | with step by step photos. | [To make one meal soup, in a pressure cooker combine moong dal along with 1½ cups of water and pressure cook for 2 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat the oil in a deep pan, add the garlic, ginger, green chilli paste and onions and sauté on a medium flame for 2 minutes., Add the blanched mixed vegetables and sauté on medium flame for 1 minute., Add the moong dal mixture, salt and pepper to taste along with 1½ cups of water., Mix well and cook on medium flame for 3 to 4 minutes., Garnish with the dill leaves and lemon juice and mix well., Serve the one meal soup hot.] | [Energy, 102 cal, Protein, 4.9 g, Carbohydrates, 14.2 g, Fiber, 3.5 g, Fat, 2.8 g, Cholesterol, 0 mg, Sodium, 16.1 mg] | one-meal-soup-healthy-indian-dal-vegetable-soup-22312r |
| rcp3264 | Onion and Black Pepper Grissini | Snacks | NA | [whole wheat flour (gehun ka atta), baking powder, grated processed cheese, chopped onions, butter, pepper powder, salt, oil] | 5 mins | 0 mins | [Italian Starters, Italian Breads, Baked Snacks, Indian Jar Snacks, Baked, Oven] | 12Makes 12 grissini. | Indian | There are many stories as to the origin of grissini (italian for breadsticks). One favourite story is that a baker in turin in the 1660s shaped them out of bread dough in response to a request by the local savoy duke who suffered from indigestion. This recipe of grissini is made without using yeast and is very quick to prepare. Store them in an air-tight container. They may need to be refreshed in a hot oven before serving. These onion and pepper flavoured sticks are great to serve with soup or a dip or just to be eaten on their own. | [Heat the butter in a pan and sauté the onions in it till they are translucent., In a bowl, combine all the ingredients and knead gently into a stiff dough, using very little water., Divide the dough into 2 equal portions and roll out each portion into a 6 mm. (1/4'') thick sheet. Prick with a fork at regular intervals., Cut into strips of 12 mm. (1/2") width and 60 mm. (21/4") length., Place them on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 15 minutes or till they are golden brown., Allow them to cool and store in an air-tight container.] | [Energy, 33 cal, Protein, 1 g, Carbohydrates, 3.5 g, Fiber, 0.1 g, Fat, 1.7 g, Cholesterol, 0 mg, Vitamin A, 53.9 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 0.2 mg, Folic Acid, 1.7 mcg, Calcium, 16.3 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 13.4 mg, Potassium, 17.1 mg, Zinc, 0.1 mg] | onion-and-black-pepper-grissini-3264r |
| rcp346 | Onion and Jeera Buns | Snacks | NA | [plain flour (maida), dry yeast, sugar, soft butter, salt, chopped onions, butter, cumin seeds (jeera), oil] | 10 mins | 4 mins | [Soup Accompaniments, Baked Snacks, Indian Party, Western Party, Oven, Quick Snacks / Quick Starters, Kids Wraps and Rolls] | 10Makes 10 buns | Indian | Jeera buns and masala buns are common fare at bakeries, but nothing can beat the satisfaction of making them in your own kitchen. First of all, the softness and fresh aroma of buns out of the Oven are unbeatable. Secondly, you are also assured of the ingredients that go into it and the hygienic preparation. So, here is how you can make your favourite Onion and Jeera Buns are home. These tasty buns can be stored in a dry, airtight container at room temperature, for two days. The procedure is quite simple, and if you follow the instructions correctly, you are sure to end up with fluffy, irresistible buns to accompany your tea today! When you have let the yeast mixture rest for 10 minutes, you will notice that it gets frothy, which means it has activated properly – once you get this right, you have crossed half the bridge. But, if you don’t get a bubbly, frothy yeast mixture, you might have to redo that step; the water might have been too cold or too hot. They stay fresh in an air-tight container for 2 days. Team up these buns with pepper-flavoured Tomato, Cabbage and Bean Soup and Pasta Genovese and make it a meal. | [Heat the butter in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for another 2 to 3 minutes or till they turn translucent. Keep aside., Combine the yeast, sugar and 2 tbsp of warm water in a small bowl, cover it with a lid and keep aside for 10 minutes., Combine the plain flour, butter, salt, onion mixture and the yeast-sugar mixture in a deep bowl and knead it into soft dough using ½ cup of warm water., Cover the dough with a damp muslin cloth and keep aside for 20 minutes or till the dough rises., Grease a baking tray with oil and keep aside., Divide the dough into 10 equal portions and roll each portion into a ball and place it on the greased baking tray., Cover them with a damp muslin cloth and keep in a warm place for 45 minutes or till they rise well., Bake them in a pre-heated oven at 180°c (360°f) for 45 minutes., Cool slightly and serve., Onion and jeera buns stays fresh for 2 days at room temperature.] | [Energy, 93 cal, Protein, 2.5 g, Carbohydrates, 17.1 g, Fiber, 0.1 g, Fat, 1.7 g, Cholesterol, 0 mg, Vitamin A, 63.1 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.5 mg, Vitamin C, 0.4 mg, Folic Acid, 0.2 mcg, Calcium, 6.6 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 17 mg, Potassium, 33.3 mg, Zinc, 0.1 mg] | onion-and-jeera-buns-346r |
| rcp40887 | Onion and Raw Mango Chunda, Kaanda Aur Kairi ka Choonda | NA | NA | [grated onions, grated raw mango, grated jaggery (gur), cumin seeds (jeera) powder, chilli powder, salt] | 10 mins | 0 mins | [Gujarati Kachumber / Chutneys / Achar, Pickles / Achar, Refrigerator] | 1Makes 0.75 cups (11 tbsp ) | Gujarati | The wide spectrum of flavours packed inside this traditional pickle is sure to tease your taste buds! The bubbly flavours of raw mango and onions are enhanced manifold by the addition of apt spice powders. A dash of jaggery balances the flavours, while also highlighting each of the other flavours – ranging from the tang of raw mangoes to the pungency of onions and spiciness of chilli powder. The Onion and Raw Mango Chunda can be consumed immediately or stored for a few days in the refrigerator. Enjoy this Kaanda aur Kairi ka Choonda with puris or parathas . | [Combine all the ingredients in a deep bowl and mix well., Serve immediately or refrigerate it an air tight container for 4 days.] | [Energy, 17 cal, Protein, 0.1 g, Carbohydrates, 4.2 g, Fiber, 0.2 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.3 mg] | onion-and-raw-mango-chunda--kaanda-aur-kairi-ka-choonda-40887r |
| rcp3288 | Onion and Thyme Focaccia | NA | NA | [plain flour (maida), dry yeast, sugar, olive oil, salt, chopped onions, dried thyme, dry red chilli flakes (paprika), olive oil, salt, olive oil] | 15 mins | 0 mins | [Italian Breads, Sandwich Recipes, Baked, Teachers Day, Valentines Day Indian recipes, Thanksgiving, Italian Party] | 8Makes 8 wedges | Indian | The aroma that whiffs out of the oven when the Onion and Thyme Focaccia bakes is just too fabulous, its effect on your taste buds is impossible to describe completely with words. In short, it makes you drool! The spongy softness and the mind-blowing flavour of this Focaccia bread lives up to the standards that the aroma sets in your mind. Indeed, onion and thyme are such wonderful ingredients that they make even a simple roti seem exotic, so imagine what wonderful value they would add to freshly-baked bread. Serve the Onion and Thyme Focaccia hot and fresh with a cup of one of your favourite Soups to transform a dull winter’s evening into a memorable day. | [Combine the dry yeast, sugar and 2 tbsp of warm water in a small bowl, mix lightly, cover it with a lid and keep aside for 5 minutes., Combine the dough and salt in a deep bowl and mix well. Add the yeast-water mixture and knead the dough using enough warm water into loose and non-sticky dough., Add 3 tsp of olive oil and knead it again, till all the oil is absorbed., Cover the dough with a wet muslin cloth and keep aside in a warm place for 30 minutes., Press the dough lightly to remove the air., Roll out the dough using your fingers into an oval of 200 mm. (8") by 150 mm. (6") and (1/4") thickness on a greased baking tray., Apply the remaining 1 tsp of olive oil evenly over it, cover it with a wet muslin cloth and keep aside in a warm place for 15 minutes., Put holes on the dough using your 3 fingers at regular intervals, and spread the prepared onion and thyme topping evenly over it and keep aside in a warm place for 15 minutes., Bake in a pre-heated oven at 200°c (400°f) for 25 minutes or until the focaccia is golden brown in colour., Cut into 8 equal sized wedges and serve hot.] | [Energy, 107 cal, Protein, 1.6 g, Carbohydrates, 10.9 g, Fiber, 0.1 g, Fat, 6.4 g, Cholesterol, 0 mg, Vitamin A, 59.7 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.3 mg, Vitamin C, 0.5 mg, Folic Acid, 0.2 mcg, Calcium, 5.1 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1.4 mg, Potassium, 23.1 mg, Zinc, 0.1 mg] | onion-and-thyme-focaccia-3288r |
| rcp43018 | Onion Bread Pakoda | Snacks | NA | [bread, oil, sliced onions, besan (bengal gram flour), rice flour (chawal ka atta), ginger (adrak), turmeric powder (haldi), chilli powder, chaat masala, carom seeds (ajwain), chopped coriander (dhania), salt, water, green chutney, tomato kethcup] | 15 mins | 15 mins | [Punjabi Swadisht Nashta, Quick Evening Snacks, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Bread Snack, Pakora Pakoda] | 10Makes 10 bread pakodas | Punjabi | onion bread pakoda recipe | crispy pyaaz bread ke pakode | kanda bhaji bread pakora | with 23 amazing images. Onion bread pakoda recipe is an unique combination of kanda bhajia and bread pakoda. Learn how to make onion bread pakoda recipe | crispy pyaaz bread ke pakode | kanda bhaji bread pakora | Kanda Bhaji and bread pakoda is a popular deep fried Indian street food. Both the dishes has its own taste and uniqueness. Here in this recipe we have mixed and matched the flavurs to make this unique crispy pyaaz bread ke pakode. These kanda bhaji bread pakora are super crispy and delicious to have with hot masala chai on a cold day. It is definitely a treat to your taste buds. Tips to make onion bread pakoda: 1. Instead of white bread you can also use whole wheat bread to make this recipe. 2. If you do not want to deep fry them you can air fry them.3. You can also add grated aloo in the bhajia mixture. Enjoy onion bread pakoda recipe | crispy pyaaz bread ke pakode | kanda bhaji bread pakora | with detailed step by step photos. | [To make onion bread pakoda, combine all the ingredients for the bhajia mixture along with ½ cup of water in a deep bowl and mix well using your hands., Take a bread slice and cut it into 2 diagonally. Apply the bhajia mixture on each halve of the bread., Heat oil in a deep pan and deep fry 2 to 3 onion bread pakodas at a time., Deep fry them on a medium flame until golden brown and crisp. Drain on an absorbent paper., Serve the onion bread pakoda with green chutney or tomato ketchup.] | [Energy, 129 cal, Protein, 3.3 g, Carbohydrates, 16 g, Fiber, 1.8 g, Fat, 5.7 g, Cholesterol, 0 mg, Sodium, 8.6 mg] | onion-bread-pakoda-43018r |
| rcp42146 | Onion Paratha Recipe, Pyaaz Ka Paratha | Lunch | Veg | [chopped onions, whole wheat flour (gehun ka atta), oil, carom seeds (ajwain), salt, chopped green chillies, chopped coriander (dhania), garam masala, chilli powder, turmeric powder (haldi), oil, whole wheat flour (gehun ka atta)] | 10 mins | 20 mins | [Punjabi, Punjabi Breakfast, Breakfast Theplas, Parathas, Stuffed Veg Parathas, Indian Party, Tava, Lunch Paratha] | 4Makes 4 parathas | Punjabi | The Onion Paratha is a simple, everyday recipe that is nevertheless a wonderful treat for the palate. The masaledar stuffing of crunchy onions, perked up with green chillies and a range of spice powders, makes every bite a thrilling experience. You will surely enjoy the crackling mouth-feel and sparkling flavour of this dish. Yet, it is surprisingly quick and employs simple methods and everyday ingredients, so you can include it as part of your everyday cookbook. Serve it for breakfast or lunch , with a cup of curds. You can also try the Parathas Stuffed with Vegetables and Cheese or Papad Stuffed Parathas . | [Combine the whole wheat flour, oil, carom seeds and salt in a deep bowl and knead it into a soft dough using enough water., Divide the dough into 4 equal portions and keep aside., Combine the onions, green chillies, coriander, garam masala, chilli powder, turmeric powder and salt and mix well., Divide the stuffing into 4 equal portions., Roll a portion of the dough into a 75 mm. (3”) diameter circle using a little whole wheat flour for rolling., Place a portion of stuffing in the centre of the circle., Bring together all the sides in the centre and seal tightly., Roll again into a circle of 150 mm. (6”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the paratha using a ½ tsp of oil until golden brown spots appear on both the sides., Repeat with the remaining dough and stuffing to make 3 more parathas., Serve immediately.] | [Energy, 158 cal, Protein, 4.3 g, Carbohydrates, 26.4 g, Fiber, 4.2 g, Fat, 4.4 g, Cholesterol, 0 mg, Sodium, 8.4 mg] | onion-paratha-recipe-pyaaz-ka-paratha-42146r |
| rcp32696 | Onion Pudina Chutney, Pudina Chutney with Onion Punjabi Style | NA | NA | [chopped mint leaves (phudina), chopped coriander (dhania), chopped green chillies, sliced onions, chopped ginger (adrak), salt, sugar, lemon juice] | 10 mins | 0 mins | [Punjabi Raita | Punjabi Chutney | Achar, Frozen Foods, Indian Freezer Recipes, different kinds of Indian chutney, Indian Party, Kebab Party, Indian Party Starters, Mixer] | 1Makes 1 cup (14 tbsp ) | Punjabi | onion pudina chutney recipe | mint onion chutney for Indian snacks | pudina chutney with onion Punjabi style | onion mint chutney | with 20 amazing images. onion pudina chutney recipe | mint onion chutney for Indian snacks | pudina chutney with onion Punjabi style | onion mint chutney is a perfect accompaniment to any Indian snack. Learn how to make pudina chutney with onion Punjabi style. To make onion pudina chutney, combine all the ingredients and blend in a mixer to a smooth paste using approx. ¼ cup of water. Serve the onion pudina chutney immediately or store in an air-tight container in the fridge for 2 to 3 days or in the freezer for a month. A sprightly and light chutney made with a combination of aromatic mint and coriander leaves, green chillies, ginger and onions, the onion mint chutney is an invaluable tool for the Indian chef. The addition of onions is perhaps the master stroke in this pudina chutney with onion Punjabi style, that enhances the flavour of all the other ingredients. Further, the use of lemon juice balances the use of sugar well. This handy mint onion chutney for Indian snacks can be used in the preparation of several recipes including chaat, sandwiches and even parathas, apart from being served as a delightful accompaniment to many quick evening snacks. Similar to onion pudina chutney we suggest you look at our collection of 265 chutney recipes. Tips for onion pudina chutney. 1. Prefer to remove thick stems of the mint leaves as they tend to make the chutney bitter. 2. Do not wash or chop mint leaves in advance. They tend to discolour fast. 3. Lemon juice is a must to maintain the colour of the chutney. So do not skip it. 4. Health conscious people can avoid the use of sugar. If you do so, then reduce the lemon juice to 2 tsp. 5. This chutney stays fresh in an air-tight container in the fridge for 2 to 3 days and in the freezer for a month. Enjoy onion pudina chutney recipe | mint onion chutney for Indian snacks | pudina chutney with onion Punjabi style | onion mint chutney | with step by step photos. | [To make onion pudina chutney , combine all the ingredients and blend in a mixer to a smooth paste using approx. ¼ cup of water., Serve the onion pudina chutney immediately or store in an air-tight container in the fridge for 2 to 3 days or in the freezer for a month.] | [Energy, 9 cal, Protein, 0.3 g, Carbohydrates, 1.7 g, Fiber, 0.4 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 1.2 mg] | onion-pudina-chutney-pudina-chutney-with-onion-punjabi-style-32696r |
| rcp41402 | Onion Raita, Pyaz ka Raita | Dinner | NA | [chopped onions, curds (dahi), salt, chopped green chillies, cumin seeds (jeera) powder, coriander (dhania)] | 10 mins | 0 mins | [Dinner, Indian Party, Quick Indian Dips, Gravies & Sauces, Quick Healthy Recipes, Birthday Party Main Dishes, Raita for dinner] | 4Makes 4 servings | Indian | onion raita recipe | pyaz ka raita | healthy onion raita | with 8 amazing images. onion raita is a simple raita to make in 10 minutes. Ingredients of onion raita are onion, curds, green chillies, jeera and dhania which are always available in Indian kitchens. This is a must-know, must-try onion raita recipe even for those who have just started out on the path of cooking! This onion raita is perfect to cool your body down from chilled curds and onions during the hot Indian summers. onion raita, a delectable combination of onions and curds spiced gently with green chillies and cumin seeds powder, is a fabulous combination for just about any Indian dish, be it a pulao, biryani or paratha. See why this is a healthy onion raita. Raw onions are a very valuable source of vitamin C – the immune building vitamin. Along with other phytonutrients from onions, it helps to build WBC (white blood cells) which serves as a line of defence against illness. Curds are critical in any raita. Curds help in digestion as it has very good bacteria. Probiotics in curds acts as a mild laxative but, in case of diarrhoea and dysentery, it is a boon, if curd is used with rice. onion raita is an easy but peppy accompaniment that lifts the mood of any meal. You can also try other raita recipes like Palak Raita and Boondi and Pomegranate Raita. Learn to make onion raita recipe | pyaz ka raita | healthy onion raita | with step by step photos below. | [To make onion raita, combine the curds and salt in a deep bowl and whisk well., Add all the remaining ingredients and mix well., Refrigerate the onion raita for atleast 30 minutes and serve chilled.] | [Energy, 67 cal, Protein, 2.4 g, Carbohydrates, 4.4 g, Fiber, 0.1 g, Fat, 3.3 g, Cholesterol, 8 mg, Sodium, 10.6 mg] | onion-raita-pyaz-ka-raita-41402r |
| rcp22355 | Onion Rava Dosa | Snacks | NA | [semolina (rava / sooji), rice flour (chawal ka atta), plain flour (maida), cumin seeds (jeera), chopped curry leaves (kadi patta), chopped onions, chopped green chillies, grated ginger (adrak), curd (dahi), chopped coriander (dhania), salt, freshly ground black pepper (kalimirch), ghee, oil, coconut chutney, sambhar] | 10 mins | 30 mins | [South Indian, Different Types of Dosa, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Quick Evening Snacks, Indian Pancakes, Evening Tea Snacks] | 10Makes 10 onion rava dosas | South Indian | onion rava dosa recipe | instant rava dosa | crispy onion rava dosa |with 28 amazing images. instant onion rava dosa is a delectably crispy dosa that can be prepared instantly, without the need for any fermentation. Learn how to make onion rava dosa recipe | instant rava dosa | crispy onion rava dosa | This is a quick-fix dosa that gets ready within minutes. Although the onion rava dosa does not require any grinding or fermentation, the resulting dosas are so tasty and crisp that you will find it difficult to stop eating. The combination of rava and rice flour gives the dosas a special texture, while onions give it a nice succulent crunch. Curry leaves, cumin seeds, coriander and other ingredients are added to boost the taste and aroma of the crispy onion rava dosa, making sure everybody is at the table even before you announce the meal! Serve these crispy onion rava dosa right off the tava with sambar and chutney. Tips to make onion rava dosa: 1. Make sure you mix the batter well before making every dosa. 2. If you do not like the mouthfeel of green chillies you can add green chilli paste. 3. Make sure to sizzle the tava before making every dosa. 4. As you make the last batches of the dosa, the batter remains thick at the bottom, you can add water to adjust the consistency of the batter and then make the dosa. Enjoy onion rava dosa recipe | instant rava dosa | crispy onion rava dosa | with detailed step by step images. | [To make onion rava dosa, combine all the ingredients in a deep bowl and add 4 cups of water gradually to make a runny batter., Heat a non-stick tava (griddle) and grease it lightly with oil and sprinkle little water on it and wipe it off gently using a muslin cloth., Pour 2 ladle full of batter evenly on the tava (griddle), smear a 1 tsp of ghee in the holes of the dosa., Cook it on a medium flame till it turns golden brown in colour from one side., Fold over to make a semi-circle., Repeat step 2 to 5 to make 9 more onion rava dosas., Serve the onion rava dosa immediately with coconut chutney and sambhar.] | [Energy, 172 cal, Protein, 2.4 g, Carbohydrates, 22.3 g, Fiber, 0.7 g, Fat, 8 g, Cholesterol, 0 mg, Vitamin A, 61.2 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.6 mg, Vitamin C, 0.7 mg, Folic Acid, 1.2 mcg, Calcium, 6.6 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 3.2 mg, Potassium, 29.6 mg, Zinc, 0.1 mg] | onion-rava-dosa-22355r |
| rcp33613 | Onion Rings, Indian Style Crispy Onion Rings | Snacks | NA | [onion rings, plain flour (maida), cornflour, garlic (lehsun) paste, dried oregano, baking powder, powdered sugar, salt, oil, chaat masala] | 10 mins | 20 mins | [Deep-fried Indian Starters, Evening Tea Snacks, Cocktail Party, Non-stick Pan, Quick Snacks / Quick Starters] | 4Makes 4 servings (4serving ) | Indian | onion rings recipe | Indian style onion rings | crispy fried onion rings | how to make perfect onion rings | onion rings are a perfect starter for any party. Learn how to make perfect onion rings . Although liked by people of all age groups, crispy fried onion rings tops the charts as far as kids are concerned! This recipe for onion rings is super-effective, as baking powder makes the rings puff up wonderfully. The cornflour adds on to its crispiness and the chaat masala gives it the Indian style onion rings taste. To make Indian style onion rings, combine the plain flour, cornflour, garlic paste, oregano, baking powder, powdered sugar and salt and mix well. Add approx. ¾ cup of water in a deep bowl and mix well using a whisk till no lumps remain. Cover the batter with a lid and keep aside for 15 minutes. Heat the oil in a deep non-stick pan, dip the onion rings one by one in the batter till they are evenly coated from all the sides and deep-fry in hot oil on a medium flame, till they turn golden brown in colour from all the sides. You can deep-fry 4 to 5 onion rings at a time. Sprinkle some chaat masala over the onion rings immediately and toss lightly. Serve immediately. Likewise, adding powdered sugar to the batter and keeping the batter aside for 15 minutes imparts a fantastic flavour and an appetising brown colour to the homemade crispy onion rings after deep-frying. As far as taste goes, these perfect onion rings are a sure-shot hit because of the herby flavour of oregano and the peppiness of chaat masala. Tips for onion rings. 1. The onion rings should be cut thick so there is enough surface area for the batter to be coated. 2. Try this recipe with the exact proportion of each ingredient given here. We have tried this recipe 6 times to get the perfect onion rings. 3. Sprinkle the chaat masala as you keep frying in each batch, so it coats the onion rings well. 4. Enjoy these fresh while the crispness is intact. Serve as a starter , evening tea snack or as an accompaniment to Burgers and Sandwiches. Enjoy onion rings recipe | Indian style onion rings | crispy fried onion rings | how to make perfect onion rings | with recipe and video below. | [To make onion rings, combine the plain flour, cornflour, garlic paste, oregano, baking powder, powdered sugar and salt and mix well., Add approx. ¾ cup of water in a deep bowl and mix well using a whisk till no lumps remain., Cover the batter with a lid and keep aside for 15 minutes., Heat the oil in a deep non-stick pan, dip the onion rings one by one in the batter till they are evenly coated form all the sides and deep-fry in hot oil on a medium flame, till they turn golden brown in colour from all the sides. You can deep-fry 4 to 5 onion rings at a time. Drain on an absorbent, Sprinkle some chaat masala over the onion rings immediately and toss lightly., Serve the onion rings immediately.] | [Energy, 221 cal, Protein, 3.2 g, Carbohydrates, 25.9 g, Fiber, 1.3 g, Fat, 11.9 g, Cholesterol, 0 mg, Sodium, 56.4 mg] | onion-rings-indian-style-crispy-onion-rings-33613r |
| rcp1477 | Onion Roti | BreakFast | NA | [whole wheat flour (gehun ka atta), chopped onions, chopped coriander (dhania), chopped green chillies, cumin seeds (jeera), grated ginger (adrak), ghee, salt, whole wheat flour (gehun ka atta), oil] | 10 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Bengali Rotis / Puri, Dinner, Breakfast Theplas, Parathas, Indian Rotis, Indian Tawa, Indian Party] | 6Makes 6 rotis (6 roti ) | Punjabi | onion roti | onion paratha | pyaz ki roti | healthy onion chapati for weight loss | with 19 amazing images. onion roti recipe | Indian style onion chapati | tasty onion paratha | how to make onion roti is a treat to your palate and a great way to nourish your body. Learn how to make onion roti. To make onion roti, combine the wheat flour, onions, coriander, green chillies, cumin seeds, ginger, ghee, and salt in a deep bowl, mix well and knead to make a soft smooth using enough water. Divide the dough into 6 equal portions and roll out each portion of the dough into a 125 mm. (5”) diameter circle with the help of a little whole wheat flour. Heat a non-stick tava (griddle) and cook each roti, using a little oil, till golden brown spots appear on both the sides. Serve immediately. This Indian style onion chapati is flavorful yet moderately-spiced so it will be appealing to the whole family. Wonderfully flavourful, this roti is perked up not just by the pungency of onions, but also by the aroma of roasted cumin seeds and fresh coriander. This tasty onion paratha is rather versatile - it can be had with an elaborate vegetable preparation or just a cup of curds and pickle. A simple pudina raita would make a tongue-tickling dinner fare. This onion roti is not only a vibrant gastronomic treat, that is visually very appealing but it has a wealth of nutrients too. The antioxidant Quercetin in onions is known for its heart protecting benefits, while the whole wheat flour is rich in fibre and thus helps in maintaining a healthy gut. Coriander adds in its nourishing touch too!. It is a fairly good source of iron and folate – the 2 nutrients which help in the production and maintenance of red blood cells in our blood. Tips for onion roti. 1. Chop the onions finely so rolling becomes easier. 2. Instead of wheat flour, you can also use a combination of wheat flour and jowar flour also. 3. Cook each roti with ¼ tsp of oil to make it heart friendly and suitable for obesity and diabetes. Enjoy onion roti recipe | Indian style onion chapati | tasty onion paratha | how to make onion roti | with step by step photos. | [To make onion roti, combine all the ingredients in a deep bowl, mix well and knead to make a soft smooth using enough water., Divide the dough into 6 equal portions and roll out each portion of the dough into a 125 mm. (5”) diameter circle with the help of a little whole wheat flour., Heat a non-stick tava (griddle) and cook each roti, using a little oil, till golden brown spots appear on both the sides., Serve the onion roti immediately.] | [Energy, 105 cal, Protein, 2.9 g, Carbohydrates, 18.3 g, Fiber, 2.7 g, Fat, 2.6 g, Cholesterol, 0 mg, Sodium, 5.8 mg] | onion-roti-1477r |
| rcp42199 | Onion Salad | NA | NA | [sliced onions, lemon juice, chopped green chillies, chopped coriander (dhania), salt] | 10 mins | 0 mins | [Punjabi Raita | Punjabi Chutney | Achar, Light Salads, Quick Indian Salads, Toss & Mix Salads (No cooking), Pickles / Achar, Indian Party, Kebab Party] | 2Makes 2 servings | Punjabi | onion salad recipe | raw onion salad | healthy onion salad with lemon juice and green chillies | heart friendly onion salad prevent clots in the arteries | with 9 amazing images. onion salad is a simple, tasty and quick side dish made all over India and goes well as an accompaniment with sabzis and dals. Learn how to make raw onion salad. Although it is very easy to make and uses few common ingredients, onion salad ( Onions with Lemon Juice and Green Chillies ) is an essential part of our daily meals. This is thanks to the crunchy texture and snazzy flavour of the ingredients that go into it. One thing you need to take care of is to serve the onion salad immediately after mixing, otherwise they will release water and become soggy. The best part is that all the ingredients come with a ‘nutrition inside’ tag! Onions are rich in manganese, which offers protection against cold and flu. The sulphur compounds in onion help reduce blood cholesterol levels and prevent clots in the arteries, thereby making this a very heart-friendly dish. It also has allium, which increases the body’s power to fight cancer cells. Together, the ingredients also give you Vitamin C and potassium. This detoxifying dish is also low in calories. What more can you ask for? It’s time to make this a part of your daily diet! You can also try Spicy Kachumber and Cabbage Kachumber. Enjoy onion salad recipe | raw onion salad | healthy onion salad with lemon juice and green chillies | heart friendly onion salad prevent clots in the arteries | with step by step photos. | [Combine all the ingredients in a deep bowl and mix well., Serve immediately.] | [Energy, 21 cal, Protein, 0.5 g, Carbohydrates, 4.5 g, Fiber, 0.4 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 2.3 mg] | onion-salad-42199r |
| rcp2123 | Onion Soup | NA | NA | [onion rings, butter, white sauce, salt freshly ground black pepper (kalimirch)] | 15 mins | 13 mins | [French syle Indian Soups, Indian Clear Soups, Indian Pressure Cooker, Western Party, Presssure Cooker Soups] | 4Makes 4 servings | Indian | The pungency of sautéed onions, when balanced with mellow and creamy white sauce, turns out to be very pleasing to the palate. Easy, and made with readily available ingredients, this delectable Onion Soup is one sure-shot lip-smacker! | [Heat the butter in a deep pan, add the onions and sauté on a medium flame for 1 minute., Add 3 cups of water and salt, mix well and cover and cook on a medium flame for 8 minutes., Allow the mixture to cool completely and blend in a mixer to a smooth mixture., Transfer the mixture into a deep pan, add the white sauce and pepper, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Serve hot.] | [Energy, 122 cal, Protein, 2.7 g, Carbohydrates, 6.7 g, Fiber, 0.1 g, Fat, 8.2 g, Cholesterol, 0 mg, Vitamin A, 272.6 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.2 mg, Vitamin C, 3.1 mg, Folic Acid, 4.2 mcg, Calcium, 116.4 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 60.2 mg, Potassium, 79 mg, Zinc, 0.1 mg] | onion-soup-2123r |
| rcp1775 | Onion Thyme Soup | NA | NA | [sliced onions, dried thyme, butter, chopped spring onion greens, whole wheat flour (gehun ka atta), salt, chopped carrot, chopped onions, celery (ajmoda), coriander (dhania), black peppercorns (kalimirch)] | 25 mins | 28 mins | [French syle Indian Soups, Soups, Chunky Indian Soups, Indian Party, Easy, Simple Indian Soup, Comfort Foods Soups] | 4Makes 4 servings | Indian | onion thyme soup recipe | onion soup | healthy onion thyme soup | low calorie onion soup | onion soup with thyme is a unique recipe perked up delicately with both fresh and dried herbs. Learn how to make low calorie onion soup. A generous dose of spring onions imparts a fabulous taste as well as some colour to the healthy onion thyme soup, while the vegetable stock deepens the flavour and texture. To make onion thyme soup, make the vegetable stock first. For that, boil 6 cups of water in a deep non-stick pan, add all the ingredients and mix well. Cover with a lid and cook on a slow flame for 20 minutes, while stirring occasionally. Strain using a strainer. Keep the stock aside and discard the vegetables. Then, heat the butter in a deep non-stick kadhai, add the onions and sauté on a medium flame for 2 to 3 minutes. Add the spring onion greens, thyme and whole wheat flour, mix well and sauté on a medium flame for a few seconds. Add the vegetable stock, salt and pepper, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Serve immediately. Onion is a popular flavour and texture enhancer in varied dishes, ranging from soups to subzis. However, in this unique onion soup with thyme, this low-fat, cholesterol fighting ingredient plays a key role together with dried thyme! To make this soup further healthy low calorie onion soup, wheat flour has been used as a thickening agent instead of plain flour or cornflour. Cornflour is refined and hence best avoided. With 67 calories per serving, this soup is ideal for weight loss, PCOS, diabetes and even heart patients. Tips for onion thyme soup. 1. The veggies in the vegetable stock can be of your choice. You need not restrict yourself to the veggies we have selected only. 2. If thyme is not available, replace it with other dried herbs like mixed dried herbs or oregano. Enjoy onion thyme soup recipe | onion soup | healthy onion thyme soup | low calorie onion soup | | [Boil 6 cups of water in a deep non-stick pan, add all the ingredients and mix well. Cover with a lid and cook on a slow flame for 20 minutes, while stirring occasionally., Strain using a strainer. Keep the stock aside and discard the vegetables., Heat the butter in a deep non-stick kadhai, add the onions and sauté on a medium flame for 2 to 3 minutes., Add the spring onion greens, thyme and whole wheat flour, mix well and sauté on a medium flame for a few seconds., Add the vegetable stock, salt and pepper, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Serve immediately.] | [Energy, 67 cal, Protein, 1.6 g, Carbohydrates, 12.3 g, Fiber, 2.8 g, Fat, 1.4 g, Cholesterol, 3.8 mg, Sodium, 40.5 mg] | onion-thyme-soup-1775r |
| rcp40185 | Onion Tomato Koshimbir | NA | NA | [chopped onions, chopped tomatoes, chopped coriander (dhania), salt, oil, mustard seeds ( rai / sarson), asafoetida (hing), chopped green chillies] | 10 mins | 1 mins | [Maharashtrian Chutneys, Maharashtrian Pickles, Raitas, Indian Party, High Fiber, PCOS, Antioxidant Rich Indian, Aids Hiv Diet] | 4Makes 4 servings | Maharashtrian | onion tomato koshimbir recipe | healthy onion tomato salad | kanda tomato koshimbir | Maharashtrian tomato koshimbir | With 14 amazing images. onion tomato koshimbir is a simple side dish which can be served with any Indian meal of roti and sabzi. Learn how to make kanda tomato koshimbir. To make onion tomato koshimbir, combine the onions, tomatoes, sugar, coriander and salt in a deep bowl and mix well. Keep aside. Heat the oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the asafoetida, green chillies and sauté on a medium flame for a few seconds. Pour the tempering over the tomato-onion mixture and mix well. Serve immediately. Easy to prepare, it just involves chopping the veggies and giving a phodni’ them with traditional ingredients. The word ‘phodni’ is a Maharashtrian word which in simple terms means tempering. Raw and juicy, it is quite refreshing, onion tomato salad is considered an essential accompaniment for a Maharashtrian meal. Remember that the asafoetida, though used very mildly, play very important roles in improving the aroma and flavour of this dish, so forget to add it! You can also add a dash of lemon juice as well, to enhance the flavour of this Maharashtrian tomato koshimbir further. This kanda tomato koshimbir is a weight-watchers delight. The onions are considered to be heart friendly because of the presence of antioxidant Quercetin in it. The tomatoes, on the other hand, are brimming with lycopene – another antioxidant. Both of them together help to reduce inflammation in the body and protect organs like heart, liver, kidney, skin etc. With 1 g of fibre per serving, this healthy onion tomato salad is a good snack in between meals for women with PCOS and aiming weight loss. The fibre in it will also aid in weight loss. Moreover, you will not reach out for unhealthy snacks as this salad keeps you satiated. Tips for onion tomato koshimbir. 1. While this recipe has chopped onions and tomatoes, you can also use thinly sliced veggies as a variation. 2. You can add ½ tsp of sugar to balance the tanginess of tomatoes if you wish to. 3. If you are carrying this salad to work, it would be advisable to carry salt in a small container and add it to the salad and toss it just before eating. Enjoy onion tomato koshimbir recipe | healthy onion tomato salad | kanda tomato koshimbir | Maharashtrian tomato koshimbir | with recipe below. | [To make onion tomato koshimbir, combine the onions, tomatoes, coriander and salt in a deep bowl and mix well. Keep aside., Heat the oil in a small non-stick pan and add the mustard seeds., When the seeds crackle, add the asafoetida, green chillies and sauté on a medium flame for a few seconds., Pour the tempering over the tomato-onion mixture and mix well., Serve the onion tomato koshimbir immediately.] | [Energy, 42 cal, Protein, 0.7 g, Carbohydrates, 4.9 g, Fiber, 1 g, Fat, 2.1 g, Cholesterol, 0 mg, Sodium, 7.8 mg] | onion-tomato-koshimbir-40185r |
| rcp40921 | Onion Tomato Uttapam, Tomato Onion Uttapa | BreakFast | NA | [dosa batter, chopped onions, chopped tomatoes, chopped green chillies, chopped coriander (dhania), grated ginger (adrak), chopped curry leaves (kadi patta), salt, oil, sambhar, coconut chutney] | 10 mins | 35 mins | [South Indian, South Indian Uttapam, South Indian Breakfast, Tamil Nadu Food, Kerala Cuisine, Karnataka Cuisine, Breakfast Idlis / Dosas / Uttapam] | 7Makes 7 uttapams | Kerala | onion tomato uttapam recipe | uttapa Mumbai style | how to make onion tomato uthappam | South Indian tomato onion uttapa | with 51 amazing images. onion tomato uttapam recipe | uttapa Mumbai style | how to make onion tomato uthappam | South Indian tomato onion uttapa is a famous recipe which features on most restaurant menus. Learn how to make onion tomato uthappam. To make onion tomato uttapam, combine the dosa batter with little water and salt in a bowl and mix well. Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth. Pour a ladleful of the batter on the tava (griddle), spread in a circular motion to make a 150 mm. (6") thick uttapa and cook on a medium flame for 45 seconds. Sprinkle 1/7th of the topping (as we are making 7 uttapams) and press it lightly using a flat ladle. Pour oil on it and over the edges and cook on a medium flame for 2 minutes or till light brown in colour from both the sides. Repeat steps 2 to 5 to make 6 more uttapams. Serve immediately with sambhar and coconut chutney. Onion tomato uthappam is a sumptuous South Indian snack, often had for breakfast or dinner. It is basically a thick pancake, made with dosa batter and topped with juicy onions and tangy tomatoes. Green chillies and coriander add to the zesty flavour of this uttapa Mumbai style, making it a really exciting treat for your palate. Chopped curry is always also something very native to South Indian cooking. It features in other snack in Masala Vadai too! To make a complete South Indian meal, serve uttapa Mumbai style with coconut chutney, sambar and idli podi powder. Tips for onion tomato uttapam. 1. Check the batter for salt. Add salt into the batter as per your liking. Mix well and keep aside. 2. Press the topping lightly using a flat ladle or with your fingers. This is important as the filling needs to bind with the batter. 3. You can buy ready made dosa batter. 4. You can chop the onions and tomatoes in advance, but add salt to it just before making the uttapam. Adding salt in advance might release water. Enjoy onion tomato uttapam recipe | uttapa Mumbai style | how to make onion tomato uthappam | South Indian tomato onion uttapa | with step by step photos. | [To make onion tomato uttapam, combine the dosa batter with little water and salt in a bowl and mix well., Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth., Pour a ladleful of the batter on the tava (griddle), spread in a circular motion to make a 150 mm. (6") thick uttapa and cook on a medium flame for 45 seconds., Sprinkle 1/7th of the topping (as we are making 7 uttapams) and press it lightly using a flat ladle., Pour little oil on it and over the edges and cook on a medium flame for 2 minutes or till it turns light brown in colour., Flip the uttapam, pour little oil on it and over the edges and cook on a medium flame for 2 minutes or till it turns light brown in colour from the other side as well. Press it lightly with the spatula., Repeat steps 2 to 6 to make 6 more uttapams., Serve the onion tomato uttapam immediately with sambar and coconut chutney.] | [Energy, 176 cal, Protein, 31.3 g, Carbohydrates, 27.4 g, Fiber, 3.4 g, Fat, 5.4 g, Cholesterol, 0 mg, Sodium, 18.9 mg] | onion-tomato-uttapam-tomato-onion-uttapa-40921r |
| rcp33413 | Onion Uttapam, South Indian Onion Uttapam | Snacks | Veg | [dosa batter, chopped onions, chopped coriander (dhania), chopped green chillies, salt, oil, sambhar, coconut, green garlic chutney] | 10 mins | 35 mins | [South Indian, South Indian Uttapam, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Indian Snacks for Entertaining, Evening Tea Snacks, One Dish Vegetarian Meals] | 7Makes 7 uttapam | South Indian | onion uttapam recipe | South Indian onion uttapam | uttapam made with dosa batter | with 15 amazing images. onion uttapam is a popular South Indian breakfast recipe. South Indian onion uttapam is made from dosa batter, onions, green chillies, coriander and garam masala. uttapam deserves to be called the Indian pizza as it lends itself to several toppings, the most popular being crisp cooked onions. You may also try other combinations such as onion and tomatoes. Notes on onion uttapam recipe. 1. Add a little water to adjust the consistency of dosa batter. It shouldn't be too thick or too runny. 2. Check the batter for salt. Add salt into the batter as per your liking. Mix well and keep aside. 3. Heat a non-stick tava (griddle). Use a little oil to grease it and wipe off using a tissue or a piece of cloth. 4. Now, sprinkle a little water on it. If it sizzles immediately your pan is seasoned and ready to use. Wipe the water off using a piece of cloth. It is important to season the pan before you start cooking the uttapas so that they don’t stick to the tava. Usually vendors spread the topping over the uttapam batter and press it in well with their wet fingers. But, to avoid hurting your fingers, use a spatula if you’re a novice! With the same dosa batter you can make a variety of Uttapas like Uttapa Pizza, Sandwich Uttapa, Mini Cheese Uttapa and the best for a party is Assorted Uttapa Platter. Learn to make onion uttapam recipe | South Indian onion uttapam | uttapam made with dosa batter | with step by step photos below. | [To make onion uttapam, combine the dosa batter with little water and salt in a bowl and mix well., Heat and grease a non-stick tava (griddle) with little oil. Sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth., Pour a ladleful of the batter on the tava (griddle), spread in a circular motion to make a 125 mm. (5") thick uttapa and cook on a medium flame for 45 seconds., Sprinkle 1/7th of the topping (as we are making 7 uttapams) and press it lightly using a flat ladle., Pour little oil on it and over the edges and cook on a medium flame for 2 minutes or till it turns light brown in colour., Flip the uttapam, pour little oil on it and over the edges and cook on a medium flame for 2 minutes or till it turns light brown in colour from the other side as well. Press it lightly with the spatula., Repeat steps 2 to 6 to make 6 more uttapams., Serve the onion uttapam immediately with sambhar, coconut chutney and green garlic chutney.] | [Energy, 65 cal, Protein, 22.3 g, Carbohydrates, 13.7 g, Fiber, 1.2 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 2.3 mg] | onion-uttapam-south-indian-onion-uttapam-33413r |
| rcp3443 | Onion, Cheese and Pepper Parathas | Lunch | NA | [chopped onions, grated processed cheese, freshly ground black pepper (kalimirch), whole wheat flour (gehun ka atta), oil, ghee, salt, whole wheat flour (gehun ka atta), oil, curd (dahi)] | 5 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Tava, Indian Travel Food Paratha, Lunch Paratha] | 8Makes 8 parathas | Punjabi | onion cheese paratha recipe | onion cheese and pepper paratha | cheese onion paratha | with step by step photos. onion cheese paratha recipe | onion cheese and pepper paratha | cheese onion paratha is a sustaining and wholesome food. Learn how to make a quick Indian paratha recipe. onion cheese paratha is made from simple ingredients available in most Indian kitchens. To make onion cheese paratha, combine cooked onion, grated cheese, wheat flour, pepper powder, oil, ghee and salt in a bowl and knead into a soft dough. Divide the dough into 8 equal portions and roll each portion into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each paratha on a medium flame, using little oil, till it turns golden brown in colour from both the sides. Parathas are served for breakfast with curds and a pickle are the staple food for most North Indians. These onion cheese paratha taste best when they are served as soon as they are prepared. Notes on onion cheese paratha recipe. 1. Remember to use processed cheese and not mozzarella cheese for making these cheese onion paratha. 2. Cook the onion cheese paratha on a medium flame. Serve these cheese onion parathas with a pickle of your choice to make it a complete meal. Enjoy these onion cheese paratha recipe | onion cheese and pepper paratha | cheese onion paratha | with step by step photos and video below. | [Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Keep aside to cool., Combine all the ingredients including the onions in a deep bowl and knead into a soft dough using enough water., Divide the dough into 8 equal portions and roll each portion into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook each paratha on a medium flame, using little oil, till it turns golden brown in colour from both the sides., Serve immediately with fresh curds.] | [Energy, 125 cal, Protein, 4.3 g, Carbohydrates, 18.9 g, Fiber, 3 g, Fat, 4 g, Cholesterol, 5 mg, Sodium, 67.5 mg] | onion-cheese-and-pepper-parathas-3443r |
| rcp36058 | Onion, Cheese Stuffed Mushrooms | Snacks | NA | [mushrooms (khumbh), chopped onions, chopped green chillies, chopped coriander (dhania), grated processed cheese, salt] | 10 mins | 0 mins | [Indian Snacks for Entertaining, Indian Cheese Recipes, Indian Birthday Party, High Tea Party, Western Party, Cocktail Party] | 12Makes 12 stuffed mushrooms. | Indian | Yummy! Just the sight of these scrumptious stuffed mushrooms makes your mouth water. Dainty button mushrooms are stuffed with a flavourful mixture of onions, cheese, coriander, etc., and baked till the cheese melts and fuses the stuffing with the mushrooms. You will note that this arrangement tends to release a little water when baked, but not to worry, you will get eventually get the perfect texture upon baking. Enjoy the Onion, Cheese Stuffed Mushrooms fresh out of the oven. | [Remove and discard the stems from the mushrooms. Wash the mushroom caps and keep aside., Stuff 1 tsp of the prepared filling into each mushroom cavity., Place them on a greased baking tray and bake them in a pre-heated oven at 200°c (400ºf) for 10 minutes., Serve immediately.] | [Energy, 10 cal, Protein, 0.7 g, Carbohydrates, 1 g, Fiber, 0.2 g, Fat, 0.5 g, Cholesterol, 0 mg, Vitamin A, 39.1 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.5 mg, Vitamin C, 1.4 mg, Folic Acid, 2.5 mcg, Calcium, 15.9 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0.8 mg, Potassium, 45.5 mg, Zinc, 0.1 mg] | onion-cheese-stuffed-mushrooms-36058r |
| rcp5238 | Onion, Tomato and Cheese Open Toast | Snacks | NA | [bread, butter, chopped onions, chopped tomatoes, grated processed cheese, soft butter, milk, chopped green chillies, salt, tomato ketchup] | 10 mins | 0 mins | [American Breakfast, Quick breakfast, Breakfast Sandwiches, Quick Evening Snacks, Indian Cheese Recipes, Sandwich Recipes, Evening Tea Snacks] | 8Makes 8 open toasts | Indian | onion tomato and cheese open toast recipe | 10 minute sandwich | crunchy onion tomato toast | Indian open toasted sandwich | with 20 amazing images. onion tomato and cheese open toast recipe | 10 minute sandwich | crunchy onion tomato toast | Indian open toasted sandwich is a perfect desi snack which can be enjoyed anytime of the day. Learn how to make 10 minute sandwich. To make onion tomato and cheese open toast, divide the topping into 8 equal portions and keep aside. Place the bread slices on a clean, dry surface and spread them lightly with little butter. Place all the bread slices on a greased baking tray with buttered sides facing upwards and bake in a pre-heated oven at 180°c (360°f) for 4 to 5 minutes. Spread a portion of the topping evenly on each baked bread slice and again bake in a pre-heated oven at 180°C (360°F) for 4 to 5 minutes. Serve immediately with tomato ketchup. If a snack appeals to everyone in the family, it is definitely very satisfying! The crunchy onion tomato toast is one such option that appeals to all. Made with readily available ingredients, this quick and easy snack is convenience incarnate as Indian open toasted sandwich does not even require an elaborate serving procedure – just tomato ketchup will do! When you bite into this 10 minute sandwich, you will enjoy the gooeyness of the cheese and the crunch of the perfectly baked bread. That makes this lovely dish appeal to both camps – the bread lovers and the cheese fans! Also try other open toasts like Mixed Vegetable Open Toast and quick sandwich on tava. Tips to make onion tomato and cheese open toast. 1. Leftover bread slices can be used for this recipe. 2. If you are Jain, you can avoid onions and add capsicum. 3. Once they are baked make sure you serve them immediately. 4. We have used processed cheese, you can also use mozzarella cheese if you wish to. Enjoy onion tomato and cheese open toast recipe | 10 minute sandwich | crunchy onion tomato toast | Indian open toasted sandwich | with step by step photos. | [To make onion tomato and cheese open toast, divide the topping into 8 equal portions and keep aside., Place the bread slices on a clean, dry surface and spread them lightly with little butter., Place all the bread slices on a greased baking tray with buttered sides facing upwards and bake in a pre-heated oven at 180°c (360°f) for 4 to 5 minutes., Spread a portion of the topping evenly on each baked bread slice and again bake in a pre-heated oven at 180°c (360°f) for 4 to 5 minutes., Serve the onion tomato and cheese open toast immediately with tomato ketchup.] | [Energy, 109 cal, Protein, 2.4 g, Carbohydrates, 11.8 g, Fiber, 0.2 g, Fat, 5.7 g, Cholesterol, 17.7 mg, Sodium, 82.5 mg] | onion-tomato-and-cheese-open-toast-5238r |
| rcp2759 | Oondhiya, Microwave Oondhiya | Dinner | NA | [chopped fenugreek (methi), whole wheat flour (gehun ka atta), besan (bengal gram flour), ginger-green chilli paste, sugar, lemon juice, garam masala, turmeric powder (haldi), baking soda, oil, salt, surti papadi (fresh vaal), purple yam (kand) cubes, yam (suran) cubes, potatoes, oil, asafoetida (hing), carom seeds (ajwain), baking soda, salt, grated fresh coconut, chopped coriander (dhania), chopped green garlic (hara lehsun), coriander-cumin seeds (dhania-jeera) powder, ginger-green chilli paste, chilli powder, sugar, lemon juice, salt] | 30 mins | 18 mins | [Gujarati Shaak Sabzi, Dinner, Traditional Indian Sabzis, Microwave Subzi, Indian Party, Microwave, Gujarati Dinner] | 2Makes 2 servings | Gujarati | Oondhiya is an ever-popular Gujarati delicacy of veggies and methi muthias cooked with a powerful, freshly-prepared masala. While it takes a little time to prepare the vegetables, the rest of the process is made easier in this recipe using the microwave oven. Traditional veggies like surti papdi and kand are used in the Oondhiya, giving it an earthy and homely taste. The muthias too have the intense taste of fenugreek and a nice, melt-in-the-mouth texture. Instead of deep-frying, steaming or baking the muthias, we have made them easily in the microwave oven. By combining the muthias and veggies with a flavour-packed coconut paste, we get a traditional treat that is best enjoyed with Puris and Kadhi . | [Combine the fenugreek leaves and little salt in a deep bowl and mix well. Keep aside for 10 minutes., Squeeze out all the excess water., Combine all the ingredients in a deep bowl and knead into a soft dough using approx. 1 tbsp of water., Divide the dough into 18 equal portions and shape each portion into an oval shape by rolling it between your palms and fingers., Spread this mixture on a greased shallow glass dish and microwave on high for 2 minutes. Keep aside., String the surti papdi, taking care not to separate the 2 sides., Wash the papdi, add the carom seeds, soda bi-carb and salt in a deep bowl and mix well., Put the oil and asafoetida in a big microwave safe bowl and microwave on high for 2 minutes., Add the surti papdi, purple yam, yam, potatoes and 1/4 cup water, mix well and cover with a lid and microwave on high for 10 minutes, while stirring once in between., Add the prepared masala, methi muthias and mix well. Cover with a lid and microwave on high for 4 minutes, while stirring once in between., Serve hot.] | [Energy, 1004 cal, Protein, 11.9 g, Carbohydrates, 64.8 g, Fiber, 13.6 g, Fat, 77.7 g, Cholesterol, 0 mg, Sodium, 79.7 mg] | oondhiya-microwave-oondhiya-2759r |
| rcp2551 | Open Bean Burger | NA | Veg | [baked beans, melted butter, chopped onions, chopped green chillies, tomato ketchup, cooked spaghetti, salt, burger buns, melted butter, white sauce, grated processed cheese] | 15 mins | 7 mins | [American Burgers / Grills, Veggie Burgers Collection, Indian Birthday Party, Kids After School, Snack Recipes for Kids, Comfort Food Sandwiches, Burgers] | 4Makes 4 open burgers. (4 open burger ) | Indian | Tangy and lip-smacking, these Open Bean Burgers are truly irresistible! Made of crisp buttery buns loaded with a mixture of sautéed onions, green chillies, baked beans, spaghetti and tomato ketchup, mellowed down with a light dash of white sauce, every mouthful of this sumptuous snack is a splurge of well-balanced flavours. | [Heat the butter in a broad non-stick pan, add the onions and green chillies and sauté on medium flame for 1 to 2 minutes., Add the baked beans and tomato ketchup, mix well and cook on a medium flame for 1 minute., Add the spaghetti, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Divide the topping into 4 equal portions and keep aside., Cut the bread buns into halves horizontally., Scoop out the centres of each bread bun halve and brush each halve with a little melted butter., Arrange the bread halves on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 minutes., Fill a burger bun with a portion of the topping and spread 1 tbsp of white sauce and finally 1 tbsp of cheese over it., Repeat step 4 to make 3 more open burgers., Serve immediately.] | [Energy, 179 cal, Protein, 4.9 g, Carbohydrates, 16.7 g, Fiber, 0.1 g, Fat, 9.9 g, Cholesterol, 25.9 mg, Sodium, 180.8 mg] | open-bean-burger-2551r |
| rcp39502 | Open Cheese and Herb Maggi Sandwich | NA | NA | [maggi noodles, maggi masala, cheese slices, dry red chilli flakes (paprika), dried oregano, toasted bread slices, tomato ketchup] | 10 mins | 5 mins | [Sandwich Recipes] | 4Makes 4 open toasts (4 open toast ) | NA | open cheese and herb maggi toast recipe | quick maggi sandwich | cheese maggi sandwich kids recipe | Indian style maggi toast sandwich | with 12 amazing images. open cheese and herb maggi toast recipe | quick maggi sandwich | cheese maggi sandwich kids recipe | Indian style maggi toast sandwich is a yummy fare which everyone would love to bite into. Learn how to make quick maggi sandwich. To make open cheese and herb maggi toast, heat 1 cup of water in a broad non-stick pan, add the maggi noodles and masala, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the cheese, chilli flakes and oregano, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Divide the mixture into 4 equal portions. Place the toasted bread slices on a clean, dry surface and spread a portion of the mixture on each toasted bread slice. Serve immediately with tomato ketchup. Is it possible to make Maggi appeal to adults, and bread toast appeal to kids? Well, here is how you can make the twain meet! A sumptuous preparation of toasted bread topped with cooked Maggi enhanced with cheese and herbs, the cheese maggi sandwich kids recipe is a no-sweat snack that you can prepare any time to bid goodbye to sudden hunger pangs. As it is made with readily available ingredients and does not require much pre-preparation, this quick maggi sandwich is a handy recipe when you are hungry and have not much time to cook. You can further perk it up with sauces like chilli garlic sauce or hot and sweet sauce. Indian style maggi toast sandwich is a good way to make use of leftover bread too! Serve it to kids when they come home hungry from school and watch that grin on their face. When kids’ parties are around the corner, we have bought recipes which will become a big hit in the crowd. Next time try this simple delightful snack that will thrill kids to the core. Accompany it with a mocktail of your choice. Enjoy open cheese and herb maggi toast recipe | quick maggi sandwich | cheese maggi sandwich kids recipe | Indian style maggi toast sandwich | with step by step photos. | [To make open cheese and herb maggi sandwich, heat 1 cup of water in a broad non-stick pan, add the maggi noodles and masala, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Add the cheese, chilli flakes and oregano, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Divide the mixture into 4 equal portions., Place the toasted bread slices on a clean, dry surface and spread a portion of the mixture on each toasted bread slice., Serve the open cheese and herb maggi sandwich immediately with tomato ketchup.] | [Energy, 148 cal, Protein, 4.8 g, Carbohydrates, 22.2 g, Fiber, 0 g, Fat, 4.4 g, Cholesterol, 0 mg, Vitamin A, 17.1 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 0 mg, Folic Acid, 0 mcg, Calcium, 87.7 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 241 mg, Potassium, 0 mg, Zinc, 0 mg] | open-cheese-and-herb-maggi-sandwich-39502r |
| rcp32937 | Open Chunky Vegetable Sandwich | Snacks | NA | [red yellow green, boiled , peeled and chopped potatoes, boiled green peas, chopped and boiled carrots, butter, chopped celery (ajmoda), grated paneer (cottage cheese), grated mozzarella cheese, dried mixed herbs, dry red chilli flakes (paprika), milk, garlic mayonnaise, salt, burger buns, melted butter, tomato ketchup] | 20 mins | 10 mins | [Sandwich Recipes, Baked Snacks, High Tea Party, Kids After School, Snack Recipes for Kids, Indian Birthday Party Kids] | 6Makes 6 sandwiches | Indian | Multi-textured veggies mingle with cheeses, herbs and seasonings to make a zesty bite! A dab of garlic mayonnaise takes this Open Chunky Vegetable Sandwich a notch higher with its luscious consistency and snazzy taste. Made with burger bun halves, this open sandwich looks quite attractive too. A creamy mouth-feel with chunky veggies makes it a sure-shot winner with youngsters and adults. It is a great recipe to serve at kids’ parties . You can also try other recipes like the Chunky Cheese and Vegetable Open Burger or Open Bean Burger . | [Cut each burger buns horizontally into 2 equal halves and scoop out the centers of each bread bun halve and brush each halve with 1tsp of melted butter., Arrange the bread halves on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 minutes. Keep aside., Heat the butter in a broad non-stick pan add the celery and sauté on a medium flame for 30 seconds., Add the capsicum, potatoes, green peas and carrot and sauté on a medium flame for 3 to 4 minutes., Add the paneer, mozzarella cheese, mixed herbs, chilli flakes, milk, mayonnaise and salt and mix well and cook on a medium flame for 1 minute., Divide the filling into 6 equal portions., Place all the baked burger buns on a clean dry surface, and top it with the prepared filling over each bun., Spread ½ tsp of tomato ketchup over each bun., Serve immediately.] | [Energy, 275 cal, Protein, 9 g, Carbohydrates, 24.7 g, Fiber, 1.6 g, Fat, 15.8 g, Cholesterol, 17.1 mg, Vitamin A, 446.5 mcg, Vitamin B1, -0.2 mg, Vitamin B2, -0.2 mg, Vitamin B3, 0.3 mg, Vitamin C, 17.4 mg, Folic Acid, 3.6 mcg, Calcium, 197.6 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 240 mg, Potassium, 63.5 mg, Zinc, 0.2 mg] | open-chunky-vegetable-sandwich-32937r |
| rcp40889 | Open Masala Toast | Snacks | NA | [boiled , peeled and mashed potatoes, boiled and mashed green peas, turmeric powder (haldi), chilli powder, coriander (dhania) powder, chopped coriander (dhania), garlic (lehsun) paste, salt, bread slices, raw mango pickle, butter, chopped onions, chaat masala] | 25 mins | 10 mins | [Breakfast Sandwiches, Indian Snacks for Entertaining, Evening Tea Snacks, Indian Birthday Party, High Tea Party, Tava] | 10Makes 10 open toasts | Indian | You would never have imagined that simple bread can be transformed into such a tongue-tickling delight! Buttered bread is layered with raw mango pickle and topped with a yummy mixture of potatoes, green peas and spice powders. This is then tava-cooked till crisp, and served with a garnish of onions and chaat masala. The Open Masala Toast is a peppy delight with the unique flavour of achaar. It can be served as an evening snack with tea, but it is so satiating that you can also have it for breakfast . | [Divide the topping into 10 equal portions. Keep aside., Cut all the bread slices into approx. 62 mm. (2½ ") diameter roundels with the help of a cookie cutter., Place 5 bread roundels on a clean, dry surface. Apply ¼ tsp of crushed mango pickle evenly over each bread roundel., Spread a portion of the topping over each roundel and press it lightly., Heat a non-stick tava (griddle) and grease it with butter., Place all the 5 open toasts on the tava (griddle) with the open side facing downwards and cook on a medium flame, using a little butter, till they turn golden brown in colour from both the sides., Repeat steps 3 to 6 to make 5 more toasts in one more batch., Serve immediately garnished with little onions and chaat masala over each open toast., The outer hard covering of the mango seed which is usually the part of the pickle should be discarded and not blended.] | [Energy, 177 cal, Protein, 2.5 g, Carbohydrates, 23.7 g, Fiber, 1.1 g, Fat, 8 g, Cholesterol, 6.3 mg, Sodium, 3524.1 mg] | open-masala-toast-40889r |
| rcp41508 | Open Paneer Masala Toast, Vegetable Paneer Toast | Snacks | NA | [toasted whole wheat bread slices, crumbled low fat paneer (cottage cheese), oil, chopped onions, chopped capsicum, chopped mixed vegetables, chopped green chillies, chilli powder, garam masala, chopped coriander (dhania), salt] | 15 mins | 5 mins | [Punjabi Breakfast, Quick breakfast, Breakfast Sandwiches, Quick Evening Snacks, Indian Snacks for Entertaining, Evening Tea Snacks, Bread Snack] | 6Makes 6 toasts | Punjabi | open paneer masala toast recipe | Indian vegetable paneer toast | paneer open sandwich | cottage cheese toast | with 24 amazing images. open paneer masala toast recipe | Indian vegetable paneer toast | paneer open sandwich | cottage cheese toast is a lip-smacking way of adding veggies to your diet. Learn how to make Indian vegetable paneer toast. To make open paneer masala toast, heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute. Add the capsicum and sauté on a medium flame for 1 minute. Add the mixed vegetables and green chillies and sauté on a medium for 2 minutes. Add the chilli powder, garam masala, coriander, salt and 1 tbsp of water, mix well and cook on a medium flame for 1 minute. Switch off the flame, add the paneer and mix well. Divide the topping into 6 equal portions. Place the toasted bread slices on a dry, clean surface and place a portion of the topping evenly over it and press it lightly. Serve immediately. On a special day, make yourself this Indian vegetable paneer toast for breakfast. With all the yummy ingredients sitting right on top of the crispy toast, this snack is guaranteed to tempt anybody it is placed in front of! The succulence of paneer together with the crunch of veggies like capsicum and onions makes this a multi-textured delight. Loads of mixed vegetables add to the taste, appearance and health benefits of this delicious cottage cheese toast. A dash of spice powders makes the flavour and aroma peak further. The low-fat paneer and veggies used in this toast give you lots of protein and fibre, and all this comes in a low-fat format because no fattening ingredients like butter or cheese have been used in the paneer open sandwich. Try this at once – whether for breakfast or as an accompaniment for your evening tea. But consider the carbs it lends too and so do not overdo its serving size. Tips to make open paneer masala toast. 1. Instead of whole wheat bread you can also use multigrain bread and make a more nourishing option to snack on. 2. You can have this toast in breakfast as it keeps you full till long time. 3. You can also spread green chutney on the toasted bread slices. Enjoy open paneer masala toast recipe | Indian vegetable paneer toast | paneer open sandwich | cottage cheese toast | with step by step photos. | [To make open paneer masala toast, heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the capsicum and sauté on a medium flame for 1 minute., Add the mixed vegetables and green chillies and sauté on a medium for 2 minutes., Add the chilli powder, garam masala, coriander, salt and 1 tbsp of water, mix well and cook on a medium flame for 1 minute., Switch off the flame, add the paneer and mix well., Divide the topping into 6 equal portions., Place the toasted bread slices on a dry, clean surface and place a portion of the topping evenly over it and press it lightly., Serve the open paneer masala toast immediately.] | [Not Given] | open-paneer-masala-toast-vegetable-paneer-toast-41508r |
| rcp1872 | Open Vegetable and Corn Burger | Snacks | Veg | [burger buns, butter, chopped and boiled mixed vegetables, butter, boiled sweet corn kernels (makai ke dane), chopped green chillies, white sauce, salt, grated processed cheese, tomato ketchup] | 15 mins | 2 mins | [American Burgers / Grills, Comfort Foods, Indian Snacks for Entertaining, Evening Tea Snacks, Bread Snack, Veggie Burgers Collection, One Dish Vegetarian Meals] | 4Makes 4 open burgers | Indian | open vegetable and corn burger recipe | open burger veggie toast | with 23 amazing images. open burger veggie toast has the perfectly balanced textures and exciting flavours which all the age groups will love. Learn how to make open vegetable and corn burger recipe | open burger veggie toast | open vegetable and corn burger recipe is made using colourful veggies and juicy sweet corn kernels bound together by a creamy white sauce, are loaded onto a fresh and soft burger bun, topped generously with cheese, and baked till perfection. The open burger veggie toast as the name says has cheese in, out and all through! Loaded with an exciting combo of nutritious veggies, and gooey cheesy white sauce is best served for parties and I’m sure your guests will drool over it. Tips to make for open vegetable and corn burger: 1. If you do not have burger buns you can also make this on bread slices. 2. To make it spicy you can also add chilli flakes. 3. Instead of processed cheese you can also use grated mozzarella cheese. 4. If you do not want to bake cook it on tava. Enjoy open vegetable and corn burger recipe | open burger veggie toast | with detailed step by step photos. | [Heat the butter in a broad non-stick pan, add the mixed vegetables and sauté on a medium flame for 1 minute., Add the sweet corn and green chillies, mix well and cook on a medium flame for a few seconds., Add the white sauce, salt and pepper, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside., Divide the topping into 4 equal portions and keep aside., To make open vegetable and corn burger, cut each burger bun horizontally in 2 halves. Apply a little butter on each bread halve and bake them in a pre-heated oven at 180°c (360°f) for 10 minutes or till the bread halves are crisp., Spread a portion of the topping evenly on each bread halve, sprinkle 1 tbsp of cheese evenly over it., Bake in a pre-heated oven at 180°c (360°f) for another 5 to 7 minutes or till the cheese melts., Serve the open vegetable and corn burger immediately garnished with tomato ketchup.] | [Energy, 86 cal, Protein, 2 g, Carbohydrates, 14.9 g, Fiber, 0.1 g, Fat, 2 g, Cholesterol, 0 mg, Sodium, 17.5 mg] | open-vegetable-and-corn-burger-1872r |
| rcp689 | Orange and Banana Punch | NA | NA | [orange juice, chopped bananas, vanilla ice-cream, ice-cubes] | 5 mins | 0 mins | [Indian Beverages, Indian Drinks, Indian Milkshakes & Smoothies, Diwali, Holi recipes, Christmas, Teachers Day, Children's Day] | 4Makes 4 glasses | Indian | Luscious and refreshing, you will enjoy the Orange and Banana Punch for its unique flavor and pleasing mouth-feel. The use of bananas and vanilla ice-cream gives the drink a rich aroma and creamy texture, while orange balances it with its tangy taste. The mellow citrus effect is very pleasing to the palate and you will relish this drink to the last drop. Serve this at a Birthday Party , Cocktail Party or any festive Occasion it's sure to keep your guest in good spirits. | [Combine all the ingredients in a mixer and blend till smooth and frothy., Refrigerate for atleast 30 minutes., Serve chilled.] | [Energy, 216 cal, Protein, 3.4 g, Carbohydrates, 43.1 g, Fiber, 3.3 g, Fat, 3.4 g, Cholesterol, 0 mg, Sodium, 20.6 mg] | orange-and-banana-punch-689r |
| rcp4035 | Orange and Chunky Caramel Ice Cream | NA | NA | [orange tang, orange essence, chopped orange segments, butterscotch sauce, cornflour, milk, sugar, fresh cream] | 20 mins | 11 mins | [Fruit Based Indian Desserts, Indian Ice Creams, Indian Party, Desserts for Entertaining, Indian Birthday Party, Western Party] | 6Makes 6 servings | Indian | The tang of oranges and the rich sweetness and crunchy texture of caramel strike a fabulous balance in this ice-cream, and bring out the best in each other. This ice-cream goes all out with the oranges, using it in multiple forms like tang, essence and segments. This gives it a very refreshing flavour. Ensure that you keep the butterscotch sauce ready before preparing the ice-cream, and mix it in while it is still warm. It will form small lumps when you mix it in, but don’t worry, it will taste simply fabulous when you scoop it out. With its awesome blend of flavours and textures, the Orange and Chunky Caramel Ice-Cream is sure to impress young and old alike. | [Combine the cornflour and ½ cup of cold milk in a bowl, mix well and keep aside., Heat the remaining 2 cups of milk and sugar in a deep non-stick pan, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Add the cornflour-milk mixture, mix well and cook on a medium flame for 6 minutes, while stirring continuously., Cool completely, add the fresh cream, tang and orange essence and mix well., Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set., Pour the mixture into a mixer and blend till smooth., Add the orange segments and butterscotch sauce and mix well., Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set., Scoop and serve immediately.] | [Energy, 232 cal, Protein, 4.3 g, Carbohydrates, 24.7 g, Fiber, 0.4 g, Fat, 11.1 g, Cholesterol, 13.7 mg, Sodium, 23.8 mg] | orange-and-chunky-caramel-ice-cream-4035r |
| rcp130 | Orange and Lemon Gateau | NA | NA | [Large Fatless Sponge Mixture, orange juice, orange juice, cornflour, lemon juice, sugar, orange rind, orange essence, orange colour, cream, powdered sugar, grated chocolate Praline Powder] | 20 min. | 20 min. | [Fruit Based Indian Desserts, Cakes, Valentines Day Indian recipes, Thanksgiving] | 7Serves 6 to 8. | Indian | A blend of citrus juices enlivens this gateau. | [Pour the cake mixture into a well-greased and dusted 175 mm. (7") diameter tin and bake in a hot oven at 200 degree C (400 degree F) for 15 minutes. The cake is ready when it leaves the sides of the tin and is springy to touch., Cool the cake and divide into 2 parts horizontally., Sprinkle the juice over both the cake parts., Mix the orange juice, cornflour, lemon juice, sugar and 1/2 teacup of water. Put to boil and go on stirring and cooking until the mixture becomes thick. Cool., Add the orange rind, essence and colouring., Chill., Beat the cream with the sugar., Add 2 tablespoons of the sweetened cream to the filling., Spread the filling over one cake part and place the other part on top., Cover the entire cake with the balance sweetened cream., Decorate with grated chocolate or praline powder., Cut into slices and serve cold.] | [Energy, 203 cal, Protein, 1.8 g, Carbohydrates, 28.5 g, Fiber, 1.7 g, Fat, 9.3 g, Cholesterol, 0 mg, Sodium, 15.1 mg] | orange-and-lemon-gateau-130r |
| rcp33 | Orange and Papaya Smoothie | NA | Veg | [orange juice, papaya cubes, vanilla ice cream] | 2 mins | 0 mins | [Indian Milkshakes & Smoothies, No Cooking Veg Indian, Indian Independence Day, Sankashti Chaturthi Recipes, Western Party, Cocktail Party, Mixer] | 3Makes 3 small glasses | Indian | orange papaya smoothie recipe | papaya orange smoothie | Indian style orange papaya smoothie | with 5 amazing images. Indian orange papaya smoothie is very quick to make and perfect for kids evening snack. The modest flavour of papaya is perked up excitingly with orange juice in this delightful orange papaya smoothie. With vanilla ice-cream as the base, every sip of the papaya orange smoothie offers your taste-buds a creamy, fun-filled, melt-in-the-mouth sensation. We have used orange juice instead of fresh orange to make this orange papaya smoothie to ensure a perfect flavour unaffected by the tartness that is characteristic of some varieties of oranges. Enjoy orange papaya smoothie recipe | papaya orange smoothie | Indian style orange papaya smoothie | with step by step photos below. | [To make orange and papaya smoothie, combine all the ingredients in a mixer and blend till smooth and frothy., Pour equal quantities of the smoothie into 3 individual glasses., Serve the orange and papaya smoothie immediately.] | [Not Given] | orange-and-papaya-smoothie-33r |
| rcp2085 | Orange and Pineapple Drink | NA | NA | [pineapple juice, orange juice, powdered sugar, soda, orange segments] | 5 mins | 0 mins | [Indian Juices, Indian Mocktails, Indian Birthday Party, Cocktail Party] | 4Makes 4 glasses | Indian | Two tangy ingredients come together into a peppy drink, which will add a dash of fun to your day! Pineapple and orange juices are mixed with chilled soda, to get a refreshing drink with a tingling mouth-feel. The highlight of this recipe, however, is the garnish of chopped orange segments which play with your taste buds, as you take each sip. Make sure the soda is very chill, because the Orange and Pineapple Drink has to be served immediately upon mixing – if you refrigerate it after mixing, the soda will lose its fizz. This fizzy drink is perfect with pizzas and burgers and would also double up as a welcome appetizer. | [Combine all the ingredients in a deep bowl and mix well., Serve immediately garnished with orange segments.] | [Energy, 388 cal, Protein, 3.2 g, Carbohydrates, 91.7 g, Fiber, 15.9 g, Fat, 0.9 g, Cholesterol, 0 mg, Sodium, 188.5 mg] | orange-and-pineapple-drink-2085r |
| rcp2506 | Orange and Pineapple Pudding | NA | NA | [orange segments, chopped canned pineapple, orange jelly, cream, powdered sugar, orange rind, orange squash] | 15 mins | 3 mins | [Fruit Based Indian Desserts, Puddings, Valentines Day Indian recipes, Thanksgiving, Desserts for Entertaining, Indian Birthday Party, Western Party] | 6Makes 6 servings | Indian | A very exciting pudding with a creamy texture and chunky bits of fresh fruits too. A combination of fresh cream and orange jelly gives this pudding a unique texture that is both wobbly and creamy, but what makes it all the more exciting is the amount of pineapple and orange chunks contained in it – which causes excitingly juicy bursts of flavour in every mouthful of the pudding! You will thoroughly enjoy the fresh tangy flavour and mixed texture of this Orange and Pineapple Pudding. You can also treat your loved ones and yourself to other favourites like the Eggless Chocolate Pudding and the Quick Bread and Butter Pudding in Tangy Sauce . | [Combine the fresh cream and sugar in a deep bowl, mix well and beat it using an electric beater, till slightly thick. Keep aside., Heat 1 cup of water in a deep non-stick pan, add the jelly packet content, mix well till it dissolves completely., Transfer it in a deep bowl, cool slightly, add the beaten cream mixture, mix well and beat it using an electric beater till smooth., Add the pineapple, orange segments, orange rind and orange squash and mix well using a spatula., Pour the mixture in an aluminium ring mould, and freeze it for 2 to 3 hours or till set., Demould it and serve immediately.] | [Energy, 163 cal, Protein, 2.3 g, Carbohydrates, 27 g, Fiber, 0.3 g, Fat, 5.3 g, Cholesterol, 0 mg, Sodium, 13.3 mg] | orange-and-pineapple-pudding-2506r |
| rcp32 | Orange and Pomegranate Drink | NA | Veg | [orange juice, pomegranate (anar), cream, vanilla ice-cream] | 10 mins | 0 mins | [Indian Juices, Indian Mocktails, No Cooking Veg Indian, Indian Birthday Party, Mixer, Foods to cook in September, Anthocyanins a type of Flavonoids] | 6Makes 6 glasses | Indian | What a dashing colour this Orange and Pomegranate Drink has! Just the sight of it will make your appetite bubble up. The combination of two tangy ingredients with cream and ice-cream results in a mouth-watering drink with an attractive colour, texture and flavour. We have blended the ingredients till smooth but not strained the drink, in order to retain the pulpiness of pomegranate and orange, but you can strain it if you wish. Enjoy this tangy-sweet drink with your favourite Bread /Toast / Sandwiches / Burger . | [Combine all the ingrdients in a mixer and blend till smooth and frothy., Pour equal quantities of the drink into 6 individual glasses and serve immediately.] | [Energy, 271 cal, Protein, 4 g, Carbohydrates, 46.7 g, Fiber, 4.4 g, Fat, 7.8 g, Cholesterol, 0 mg, Sodium, 21.8 mg] | orange-and-pomegranate-drink-32r |
| rcp2094 | Orange and Strawberry Punch | NA | NA | [orange juice, chopped strawberries, sugar, soda] | 10 mins | 0 mins | [Indian Juices, Indian Mocktails, Christmas, Thanksgiving, Indian Birthday Party, High Tea Party, Cocktail Party] | 4Makes 4 glasses | Indian | The dynamic flavour and vibrant colour of this Orange and Strawberry Punch makes it an instant hit with anybody. Both are fruits with sharp and refreshing flavours and together they really shake awake your taste buds! The addition of soda to this blend of fruits gives you a tingling mouth-feel, which is all the more exciting. Make sure the soda is super chill, ad serve this Orange and Strawberry Punch as soon as you mix it, before the soda loses its fizz. You can also try other refreshing drinks like the Lemon Peppermint and Soda Drink and Fruity Beetroot Soda . | [Combine the fresh orange juice, strawberries and sugar in a mixer and blend till smooth., Transfer the mixture into a deep bowl, add the soda and mix well., Pour the drink immediately into 4 individual glasses and serve.] | [Energy, 264 cal, Protein, 2.8 g, Carbohydrates, 61.8 g, Fiber, 4.9 g, Fat, 0.8 g, Cholesterol, 0 mg, Sodium, 20 mg] | orange-and-strawberry-punch-2094r |
| rcp36256 | Orange and Strawberry Smoothie ( Burgers and Smoothie Recipe) | NA | Veg | [orange juice, chopped strawberries, curds (dahi), vanilla ice-cream, sugar, ice] | 10 mins | 0 mins | [Indian Milkshakes & Smoothies, No Cooking Veg Indian, Western Party, Mixer, Birthday Party Drinks] | 2Makes 2 big glasses (2 big glass ) | Indian | A whopping hit with people of all age groups, fresh strawberries are at the centre-stage as far as this smoothie goes. However, when strawberries are not in season, you can use strawberry crush instead to prepare the orange and strawberry smoothie. | [Combine the orange juice, strawberries, curds, vanilla ice-cream and sugar and blend in a juicer till the mixture is smooth and frothy., Pour equal quantities of the smoothie into 2 individual glasses and top each glass with equal quantities of crushed ice., Serve immediately.] | [Energy, 393 cal, Protein, 6.1 g, Carbohydrates, 75.9 g, Fiber, 5.9 g, Fat, 6.6 g, Cholesterol, 4 mg, Sodium, 21.5 mg] | orange-and-strawberry-smoothie--burgers-and-smoothie-recipe-36256r |
| rcp30856 | Orange Banana Smoothie | BreakFast | NA | [orange segments, chopped bananas, greek yoghurt curd (dahi), chia seeds, ice-cubes] | 5 mins | 0 mins | [Indian Milkshakes & Smoothies, Indian Birthday Party, Indian Breakfast Recipes for Kids, Sweet Recipes for Kids, Kids After School, Kids High Energy Indian Foods, Kids Weight Gain] | 3Makes 3 glasses | Indian | orange banana smoothie recipe | orange banana smoothie for weight loss | Indian orange banana smoothie with yogurt | with 15 amazing images. orange banana smoothie is a refreshing and healthy Indian-inspired breakfast option. Learn how to make orange banana smoothie for weight loss. orange banana smoothie is made with oranges, bananas, yogurt, chia seeds, and ice cubes. orange banana smoothie is a delicious and refreshing smoothie that is perfect for a summer day. The ingredients are simple and easy to find, and the instructions are clear and concise. Oranges are a good source of vitamin C , bananas are a good source of potassium, and Greek yogurt is a good source of protein. Therefore, all the ingredients in orange banana smoothie are healthy. orange banana smoothie with only 145 calories per glass can be a good choice for a detox drink. It is low in calories and fat, and it is a good source of fiber, vitamins, and minerals. pro tips for orange banana smoothie. 1. Oranges are naturally sweet, so they can help to sweeten a smoothie without adding any added sugar. Oranges are a good source of vitamins C, potassium, and folate and help thicken the smoothie. Loaded with flavonoids, citrus fruits hold anti-cancer properties and are proven to avert the growth of cancer cells. 2. Use ripe bananas: Ripe bananas are sweeter and creamier, which will give your milkshake a better flavor and texture. 3. Greek yogurt rich in protein can help to thicken smoothies, making them more substantial and less watery. Greek yogurt adds a creamy texture to smoothies, making them more enjoyable to drink. Greek yogurt has a mild flavor that blends well with other smoothie ingredients. It can also help to balance out the sweetness of fruits. 4. If you want to enjoy a cold and refreshing orange banana smoothie, adding ice cubes is a must. The ice cubes will melt as they are blended, which will help to thicken the smoothie. Enjoy orange banana smoothie recipe | orange banana smoothie for weight loss | Indian orange banana smoothie with yogurt | with step by step photos. | [To make orange banana smoothie, in a mixer put oranges, bananas, greek yoghurt, chia seeds (optional) and ice-cubes., Blend till smooth and frothy., Pour orange banana smoothie into 3 individual glasses., Serve the orange banana smoothie immediately.] | [Energy, 154 cal, Protein, 6.8 g, Carbohydrates, 26.4 g, Fiber, 2.5 g, Fat, 2.2 g, Cholesterol, 0 mg, Sodium, 40.1 mg] | orange-banana-smoothie-30856r |
| rcp32411 | Orange Butter Icing | NA | NA | [grated orange rind, orange juice, butter margarine, icing sugar, orange colour, orange essence] | 10 mins | 0 mins | [Basic Indian Dessert Recipes] | Makes 0.50 cup (7 tbsp ) | Indian | The Orange Butter Icing is an attractive icing with the strong flavour of orange rind that can be piped onto cakes and cupcakes, to raise them to the status of culinary masterpieces! Orange juice and orange rind lend this icing a balanced sweet, tangy and slightly bitter flavour that is sure to be enjoyed and remembered by everybody, while the specks of grated orange rind also give the icing a unique appearance. Decorate your cakes with this amazing icing, to make them all the more appealing. | [Sieve the icing sugar in a deep bowl and keep aside., Place the butter in a deep bowl and mix it with a help of a wooden spoon till it is light and smooth., Add the sieved icing sugar gradually and mix well., Add the orange rind, orange juice, orange colour and orange essence and mix well., Use as required.] | [Energy, 114 cal, Protein, 0 g, Carbohydrates, 17.4 g, Fiber, 0 g, Fat, 4.9 g, Cholesterol, 15 mg, Sodium, 49.7 mg] | orange-butter-icing-32411r |
| rcp2622 | Orange Cake, Eggless Orange Slice Cake | NA | Veg | [orange juice, orange essence, orange colour, orange rind, soft butter, condensed milk, plain flour (maida), baking powder, baking soda] | 15 mins | 0 mins | [Easy Indian Veg, Fruit Based Indian Desserts, Cakes, Baked, Indian Independence Day, Christmas, Children's Day] | 1Makes 1 loaf (12 slices) (12 slice ) | Indian | The pleasant hue and fresh citrusy aroma of this Orange Cake are sure to attract you! And when you do bite into a slice, the outcome will be even better than what you expected because the fresh orange juice and orange rind used in the batter give this cake a very refreshing flavour, comparable to the experience of biting into an orange cream biscuit. Condensed milk balances the citrus notes beautifully and gives this cake a rich, milky touch too. If you loved this recipe, you are sure to like more of our orange recipes, like the Orange Raisins Muffin and the Orange Sandesh. Do give them a try too! | [Combine the butter and the condensed milk in a deep bowl, mix well using a spatula., Add the orange essence, orange colour and orange rind and mix well., Add the plain flour, baking powder, baking soda and orange juice and mix well., Pour the batter into a greased and dusted 175mm. (7”) rectangle aluminium loaf tin and tap it lightly. Bake in a pre-heated oven at 180°c ( 360°f ) for 35 minutes., Cool slightly, loosen the sides with the help of a knife and demould it., Cut the cake into 13 mm. ( ½“) slices., Serve immediately or store in an air-tight container.] | [Energy, 141 cal, Protein, 2.4 g, Carbohydrates, 17.3 g, Fiber, 0.2 g, Fat, 7 g, Cholesterol, 17.7 mg, Sodium, 77.2 mg] | orange-cake-eggless-orange-slice-cake-2622r |
| rcp35103 | Orange Chenna Payesh ( Microwave Recipe) | NA | NA | [milk, condensed milk, paneer (cottage cheese), orange, orange segments, paneer (cottage cheese)] | 5 mins | 4 mins | [Bengali Sweets, Microwave, Indian Party, Microwave, Sweet Recipes for Kids] | 4Makes 4 servings | Bengali | Chenna payesh is a must on the menu if you are having any special guest. Next time, win their compliments by making this orange-flavoured variant. | [Combine the milk and the condensed milk in a microwave-safe bowl and microwave on high for 3 minutes, stirring twice in between after every 1 minute., Add the paneer, mix well and microwave on high for 1 minute., Cool completely, add the flavoured drink mix and the oranges and mix well., Refrigerate for 2 hours., Serve chilled garnished with paneer.] | [Energy, 154 cal, Protein, 5 g, Carbohydrates, 15.3 g, Fiber, 0.1 g, Fat, 7.1 g, Cholesterol, 8 mg, Sodium, 35.4 mg] | orange-chenna-payesh--microwave-recipe-35103r |
| rcp4733 | Orange Chennar Payesh | NA | NA | [orange segments, grated paneer (cottage cheese), milk, condensed milk, cardamom (elaichi) powder] | 10 mins | 8 mins | [Bengali Sweets, Chenna, Fruit Based Indian Desserts, Basic Indian Dessert Recipes, Indian Independence Day, Diwali, Diwali Sweets Mithai] | 4Makes 4 servings | Bengali | The traditional Bengali dessert gets a peppy twist with the addition of orange segments. The Orange Chennar Payesh, a lip-smacking and luxurious dessert, can also be quickly made as shown here, using paneer and condensed milk. In fact, eight minutes is all it takes! for an extra special touch. | [Combine the milk and condensed milk in a broad non-stick pan, mix well and bring to a boil. While stirring occasionally., Cook on a slow flame for 3 minutes, while stirring and scrapping the sides continuously., Add the cardamom powder and paneer, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring and scrapping the sides continuously., Cool completely, add the orange segments and mix well., Refrigerate for 1 hour and serve chilled.] | [Energy, 311 cal, Protein, 10.2 g, Carbohydrates, 30.6 g, Fiber, 0.2 g, Fat, 14.4 g, Cholesterol, 16 mg, Sodium, 70.8 mg] | orange-chennar-payesh-4733r |
| rcp4750 | Orange Coffee | NA | NA | [orange rind, coffee powder, whisky, whipped cream, sugar] | 5 mins | 5 mins | [Indian Coffee Recipes, High Tea Party, Pan] | 1Makes 1 servings | Indian | Orange zest and a dash of whisky adds a new dimension to the regular hot coffee. | [Boil ¾ cup of water in a pan, add the orange zest and keep aside for a few seconds., In a mug, combine the coffee, whisky and sugar., Strain the water from the orange zest and pour it over the coffee mixture., Mix well and serve immediately topped with the whipped cream.] | [Energy, 134 cal, Protein, 0.4 g, Carbohydrates, 10.4 g, Fiber, 0 g, Fat, 8.8 g, Cholesterol, 0 mg, Sodium, 11.8 mg] | orange-coffee-4750r |
| rcp41515 | Orange Cookies, Eggless Orange Cookies | Snacks | NA | [orange rind, melted butter, powdered sugar, vanilla essence, plain flour (maida), baking powder, milk] | 10 mins | 0 mins | [School Time Snacks, Evening Tea Snacks, eggless Biscuits, Christmas, Children's Day, High Tea Party, Oven] | 20Makes 20 cookies | NA | Are you a citrus fan? Then, this recipe is a must-try one! These eggless Orange Cookies are easy to bake but score high on flavour. They combine the buttery taste and melt-in-the-mouth texture of cookies with the tangy flavour of orange. Ideal to have with evening coffee, these cookies will also earn you mega compliments if you serve it at a high-tea gathering. Try other eggless cookie recipes like Eggless Coconut Cookies and Eggless Chocolate Chip Cookies . | [Combine the butter and powdered sugar in a deep bowl and mix well with a help of a spatula till the mixture turns light and creamy., Add the orange rind and vanilla essence and mix well., Add the plain flour, baking powder and milk, mix well and knead into a semi-soft dough without using any water., Divide the dough into 20 equal portions and shape each portion into a 50 mm. (2”) diameter round cookie., Bake in a pre-heated oven at 180°c (360°f) for 12 minutes., Remove from the oven and allow it to cool completely., Serve or store in an air-tight tight container and use as required.] | [Energy, 75 cal, Protein, 0.9 g, Carbohydrates, 9.8 g, Fiber, 0 g, Fat, 3.5 g, Cholesterol, 0 mg, Vitamin A, 137.7 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 0 mg, Folic Acid, 0 mcg, Calcium, 3.5 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 35.6 mg, Potassium, 12.5 mg, Zinc, 0 mg] | orange-cookies-eggless--orange-cookies-41515r |
| rcp160 | Orange Drink with Condensed Milk | NA | NA | [milk, orange squash, vanilla ice-cream, condensed milk] | 10 mins | 0 mins | [Indian Milkshakes & Smoothies, Indian Mocktails, Christmas, Mother's Day, Teachers Day, Children's Day, Indian Birthday Party] | 6Makes 6 glasses | Indian | Orange, with its tingly tangy taste, is everyone’s favourite. It lends a fabulous flavour to fruit salads, juices and shakes. It’s now time to make a unique Orange Drink with Condensed Milk. You will find that the tangy fruity taste of orange and the intensely milky flavour of condensed milk complement each other beautifully, and supported by a little vanilla ice-cream, they make a fantabulous drink that is beyond description or comparison. Try it to believe the magic. A perfect drink to serve along with Baked Bread Rolls , Burger Bun Open Pizza or Cheese Chilli Frisbees , to cheer up your kids when the come home hungry. | [Combine all the ingredients in a mixer and blend till smooth., Pour equal quantities of the drink into 6 individual glasses and serve chilled.] | [Energy, 320 cal, Protein, 8.7 g, Carbohydrates, 36 g, Fiber, 0 g, Fat, 12.8 g, Cholesterol, 21.3 mg, Sodium, 59.2 mg] | orange-drink-with-condensed-milk-160r |
| rcp2278 | Orange Gateau | NA | NA | [sponge cake, fresh cream, powdered sugar, orange rind, chocolate, orange segments, orange juice, powdered sugar, orange rind, powdered sugar, cornflour, butter, orange colour, orange essence, orange rind, cream, lemon juice, powdered sugar] | 15 mins | 10 mins | [Valentines Day Indian recipes, Thanksgiving] | 9Makes 8 to 10 servings | Indian | An impressive cake with layers of refreshing orange filling, covered with rich chocolate. | [Divide the cake into three equal parts., Make the syrup by mixing the orange juice and sugar and 1/2 teacup of water., Sprinkle this syrup over each of the three parts and allow to soak., Mix the orange juice, sugar, cornflour and butter in a vessel. Cook the mixture, stirring all the time until thick., Cool the mixture., Add the lemon juice, cream, colour, essence and rind. Taste and add the sugar of required., Sandwich the cake pieces using generous quantities of the filling., Grate the chocolate or cut into pieces. Add 1/2 teaspoon of water and melt in a double boiler., Pour the melted chocolate over the cake and spread with a knife., Cook the orange rind in a little water for about 3 minutes. Drain., Apply the powdered sugar to the rind. Sprinkle this rind over the chocolate layer., Decorate with orange segments and fresh cream and chill.] | [Not Given] | orange-gateau-2278r |
| rcp33947 | Orange Gateau ( Cakes and Pastries) | NA | NA | [sugar syrup, orange, chopped orange, whipped cream, orange segments, whipped cream, orange colour, piping bag, round nozzle, star nozzle, orange, orange, pairing knife] | 15 mins | 0 mins | [Fruit Based Indian Desserts, Cakes, Indian style Eggless Cakes] | 1Makes 1 gateau | Indian | An aesthetic gateau laced with the tanginess of orange and whipped cream. | [Slice the sponge cake horizontally into 2 equal parts. Keep aside., Combine the sugar syrup and orange drink powder in a bowl to make the soaking syrup and keep aside., Soak the bottom layer of the sponge cake with 1/2 the soaking syrup., Spread 3/4 cup of whipped cream on the soaked layer of the cake and sprinkle the orange rind and oranges on top., Sandwich with the second layer of the sponge cake., Soak the second layer of the cake with the remaining soaking syrup and spread the remaining whipped cream evenly on top and at the sides., Transfer the cake onto a cake boards and refrigerate for 20 minutes to set., Mix together 2 tbsp of whipped cream, orange colour and orange drink powder to make the orange cream and put the cream in a piping bag fitted with a plain round nozzle. Keep aside., Put more 2 tbsp of whipped cream in another piping bag fitted with a plain round nozzle and keep aside., Place the cake on a turntable and run a pastry comb along the sides., Fill a disposable piping bag (fitted with a no. 5 star nozzle) with the remaining whipped cream and make a shell border at the base of the cake. To do this, fill a piping bag with the whipped cream and squeeze it to allow the cream to fan out generously– do not lift the bag., Gradually relax your pressure as you lower the tip until it touches the surface. Stop pressure and pull the tip away, without lifting it off the surface, to draw the shell to a point. Start the end of your next shell so that the fanned end covers the tail of the preceding shell to form and even chain. Keep the piping bag aside., Using the same piping bag make a spring border along the edges of the chocolate fans. To do this hold the piping bag at 45 degrees and squeeze it gently to allow the cream to come out evenly. Move your hand in a circular motion to get a spiral design till you again reach the point that you started., Pipe out straight lines on the upper surface using the orange cream and whipped cream alternatively. To do this hold the piping bad at an angle of 45 degrees and pipe out a straight line while squeezing using uniform pressure., Using the same piping bag make continuous swirls along the top of the cake. To do this: hold the piping bag in your hand and move your wrist anti-clockwise while applying gentle pressure. Finish the circle and gently lift it in a single motion to form a peak. Repeat throughout the rim of the cake., Peel and separate the segments of the oranges. Using a pairing knife, cut along the edge of each segment., Peel off the skin of the oranges and place the orange segments at regular intervals., Cut into 6 equal wedges and serve.] | [Not Given] | orange-gateau--cakes-and-pastries-33947r |
| rcp32404 | Orange Glaze Icing | NA | NA | [orange juice, icing sugar, orange colour, orange essence] | 5 mins | 0 mins | [Basic Indian Dessert Recipes, desserts] | Makes 0.5 cup (7 tbsp ) | Indian | It is just another variation of glaze icing. Can be made quickly and used to give smooth coating over cakes, cookies, biscuits and muffins. But always spread the icing with a damp palette knife for a better finish and use the icing immediately once made. Enjoy how to make Orange Glaze Icing recipe with detailed step by step photos below. | [To make orange glaze icing, combine the orange juice and 1 tbsp of warm water in a bowl., Add the orange colour and orange essence and mix well.Keep aside., Put the icing sugar in a deep bowl, add the orange juice-warm water mixture gradually and mix very well using a whisk., Use as required. Use it immediately as the mixture hardens quickly.] | [Energy, 128 cal, Protein, 0.1 g, Carbohydrates, 31.7 g, Fiber, 0.2 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.8 mg] | orange-glaze-icing-32404r |
| rcp40182 | Orange Green Tea | NA | NA | [green tea bag, orange rind, honey] | 2 mins | 0 mins | [Tea, Chai, High Tea Party, Healthy Drinks Hot Beverages] | 1Makes 1 glass | NA | Ready in minutes, this refreshing green tea preparation is sure to boost your spirits instantaneously. With the fruity aroma and tangy flavour of orange, this honey tinted drink is a pleasure to see, smell and savour. No wonder, it feels as if all your senses are thoroughly refreshed by the very first sip. Light and springy, this Orange Green Tea is perfect for any weather, any place, any day! | [Pour 1 cup of hot water in a mug, place green tea bag in the mug and allow it to stand for 1 minute., Add the orange zest and honey and mix well., Serve immediately.] | [Energy, 30 cal, Protein, 0 g, Carbohydrates, 8.2 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.4 mg] | orange-green-tea-40182r |
| rcp3982 | Orange Ice Cream | NA | NA | [milk, sugar, cornflour, orange tang, fresh cream, orange essence] | 5 mins | 9 mins | [Comfort Foods, Indian Ice Creams, Indian Independence Day, Mother's Day, Father's Day, Children's Day, Valentines Day Indian recipes] | 6Makes 6 servings | Indian | Refresh your senses with this tangy Orange Ice-Cream, which is also unbelievably easy to make. Leaving aside the setting time, this recipe takes just about nine minutes to make. The balance of milky and tangy flavours is ideal, which makes this ice-cream very appealing to the palate. Try it once and it will become one of your no-fuss favourites, with its luscious texture and absolutely heavenly flavour. Orange and chocolate flavours complement each other, so when the Orange Ice Cream is served topped with some Chocolate Sauce and crunchy chopped walnuts the treat is just divine. | [Combine the cornflour with ½ cup of milk and keep aside., Heat the remaining 2 cups of milk in a deep non-stick pan, add the sugar, mix well and cook on a medium flame for 5 minutes ,while stirring occasionally., Add the cornflour-milk mixture, mix well and cook on a medium flame for 4 minutes, while stirring continuously., Cool completely, add the tang, fresh cream and orange essence and mix very well using a whisk., Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set., Pour the mixture into a mixer and blend till smooth., Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set., Scoop and serve immediately.] | [Energy, 218 cal, Protein, 4.2 g, Carbohydrates, 22 g, Fiber, 0.2 g, Fat, 10.7 g, Cholesterol, 13.3 mg, Sodium, 21.7 mg] | orange-ice-cream-3982r |
| rcp36347 | Orange Kheer, Santre ki Kheer | NA | NA | [chopped orange segments, cornflour, milk, milk, sugar, cardamom (elaichi) powder] | 10 mins | 17 mins | [Bengali Sweets, Fruit Based Indian Desserts, Collection of Kheer, Boiled Indian recipes, Father's Day, Children's Day, Indian Party] | 5Makes 5 servings | Bengali | orange kheer recipe | santre ki kheer | Komola kheer | Indian mithai | with 23 amazing images. orange kheer recipe | santre ki kheer | Komola kheer | Indian mithai is a pleasant fruit flavoured sweet. Learn how to make santre ki kheer. To make orange kheer, combine the cornflour and cold milk in a bowl, mix well and keep aside. Boil the milk in a deep pan on a high flame, which will take approx. 6 to 7 minutes. Add the cornflour-milk mixture and sugar, mix well and cook on a slow flame for 10 minutes, while stirring continuously. Add the cardamom powder and mix very well. Allow the mixture to cool completely. Once cooled, add the orange and mix well. Refrigerate for atleast 2 hours and serve chilled. The luscious texture and intensely rich flavour of thickened full-fat milk contrasts beautifully with the refreshing tanginess of orange segments, resulting in an aesthetic santre ki kheer that anyone is bound to fall in love with! Cardamom lends its mildly spicy notes to this unusual Indian mithai, which is sweetened to just the right level so that the citrus flavour comes across clearly. For best flavour, use fresh cardamom powder. This Komola kheer has to be served chilled for complete enjoyment. It is a famous Bengali dessert often served at parties and get-together. Tips for orange kheer. 1. Use of full fat milk is a must to make this kheer. This is because it has the right amount of fat in it to get thick kheer. 2. Before adding the milk in the pan, you can put 1 to 2 tbsp of water. This will help to prevent the milk from sticking to the pan. 3. Keep stirring the milk after adding cornflour mixture for 2 reasons. One we have added cornflour. If we don’t mix, it might make lumps. Secondly, stirring will prevent the milk from sticking to the bottom of the pan. 4. Cooling the milk before adding oranges is necessary because if oranges are added to hot milk their acidic nature might lead to splitting of milk. 5. A handful of mixed nuts as a garnish would add texture and flavour to the kheer. Enjoy orange orange kheer recipe | santre ki kheer | Komola kheer | Indian mithai | with step by step photos. | [To make orange kheer, combine the cornflour and cold milk in a bowl, mix well and keep aside., Boil the milk in a deep pan on a high flame, which will take approx. 6 to 7 minutes., Add the cornflour-milk mixture and sugar, mix well and cook on a slow flame for 10 minutes, while stirring continuously., Add the cardamom powder and mix very well., Allow the mixture to cool completely., Once cooled, add the orange and mix well., Refrigerate the orange kheer for atleast 2 hours and serve chilled.] | [Energy, 324 cal, Protein, 8.5 g, Carbohydrates, 35.9 g, Fiber, 1 g, Fat, 12 g, Cholesterol, 28.8 mg, Sodium, 36.1 mg] | orange-kheer-santre-ki-kheer-36347r |
| rcp4886 | Orange Marmalade | NA | NA | [orange juice, grated orange rind, grated raw papaya, sugar, citric acid (nimbu ka phool)] | 10 mins | 14 mins | [Jams, Children's Day, Indian Birthday Party, High Tea Party, Microwave, Sweet Recipes for Kids, Quick Indian recipes for Kids] | Makes 0.5 cup (7 tbsp ) | Indian | Orange Marmalade is an evergreen accompaniment for bread toast, much-loved by people all around the world. With its refreshingly tangy taste and unique mouth-feel, it tops most people’s chart of favourite jams and preserves. What gives the marmalade its characteristic texture is the addition of grated papaya and grated orange rind, which retain their stringy shape and texture even after cooking. This recipe shows you how to make homemade marmalade using the microwave oven. It is quite easy and convenient, and you will love the tangy-sweet taste, so give it a try right away. You can also try your hand at other microwave recipes like Microwave Walnut Barfi and Microwave Apple Kheer . | [Combine the citric acid and 1 tbsp of water in a small bowl, mix well and keep aside., Combine the orange juice, orange rind, papaya and sugar in a microwave safe bowl and mix well., Microwave on high for 14 minutes stirring twice in between after every 7 minutes., Add the citric acid–water mixture, mix well and cool completely., Serve immediately or store it in an air-tight container in the refrigerator.] | [Energy, 52 cal, Protein, 0.4 g, Carbohydrates, 12.4 g, Fiber, 0.6 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 2.4 mg] | orange-marmalade-4886r |
| rcp41836 | Orange Mint Infused Drink | NA | NA | [malta orange slices, mint leaves (phudina)] | 5 mins | 0 mins | [Low Cal Beverages, Healthy Indian Drinks and Juices, Detox Water, Fruit Infused Water, Detox Water with Citrus Fruits, Antioxidant Drinks] | 1Makes 1 servings | Indian | Enjoy the citrus flavour of this orange along with the refreshing taste of mint! Orange Mint Infused water is perfect on a hot summers day as a healthy replacement to plain water. The orange adds plenty of Vitamin C while mint adds antioxidants which are sure to detoxify your system. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the orange and mint in the pitcher along with water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The orange and mint can be discarded or remove the peel of all the orange slices and discard it, then put the peeled orange and mint back into the bottle and add more water to make more detox water. Do not use the fruits and herbs for more than twice. You can also try other Fruit Infused Water recipes from our collection like the Lemony Papaya Infused Water or Apple Cucumber Parsley Infused Water . | [Put 2 orange slices, mint leaves and the remaining 2 orange slices in the infusing tube and close the lid., Fill ¾ of the bottle with water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 2 hours., Once the water has been infused with the flavor of orange, remove the peel of all the orange slices and discard them so that the infused water doesn't turn too sour or bitter., Put the peeled orange slices back into the infusing tube.] | [Not Given] | orange-mint-infused-drink-41836r |
| rcp6205 | Orange Mint Juice, Healthy Orange Pudina Drink | BreakFast | Veg | [orange segments, chopped mint leaves (phudina), crushed ice] | 10 mins | 0 mins | [No Cooking Veg Indian, Mixer, Juicer and Hopper, Pregnancy, Malaria Diet, Pregnancy Breakfast, Pregnancy Juices and Drinks] | 2Makes 2 small glasses | Indian | orange mint juice | healthy mint orange juice | orange and mint juice | orange mint drink | with 9 amazing images. This Orange Mint Juice is a variation of the most popular breakfast juice of all time, the orange juice. Orange and Mint Juice is sure to appeal to everyone's taste buds as well as health. Learn how to make Healthy Mint Orange Juice. To make Orange Mint Juice, you need a mixer jar and just one fruit – orange. Peel the orange to separate its segments. Add them to the mixer jar. Clean, wash and chop some mint leaves and add them to the jar as well. Add some water and blend till smooth. Healthy Mint Orange Juice is truly packed with nutrients. Oranges boost overall resistance due to their high vitamin C content and also stimulate the salivary glands thus aiding digestion. Mint on the other hand is one of the best digestive and cooling herb. By combining the health-giving properties of oranges with mint; this Orange Mint Drink makes for a powerful cleanser. To benefit the most from the vitamin C content of thisOrange and Mint Juice, peel and separate orange segments just before blending and serve it immediately upon blending. This is because vitamin C is a highly volatile nutrient and some of it is lost on exposure to air. vitamin C also helps in calcium absorption in the body, which can help build strong bones and prevent osteoporosis. To benefit from the fiber from Healthy Mint Orange Juice, avoid straining the juice. Fiber is a key nutrient which aids in weight loss,manages blood sugar and cholesterollevels and keeps the digestive tract healthy. Enjoy orange mint juice | healthy mint orange juice | orange and mint juice | orange mint drink | with step by step photos. | [Combine the orange segments and 2 tbsp of mint leaves along with ¼ cup of water and blend in a juicer till smooth., Strain the juice using a strainer., Add the remaining 1 tbsp of mint leaves and mix well., Add some crushed ice in 2 individual glasses and pour equal quantities of the juice over it., Serve the orange mint juice immediately., This recipe doesn’t turn out good in a hopper because it turns bitter. Instead, we can use citrus juicer to extract juice from the orange and then add mint leaves.] | [Energy, 49 cal, Protein, 1 g, Carbohydrates, 10.8 g, Fiber, 1.4 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 4.3 mg] | orange-mint-juice-healthy-orange-pudina-drink-6205r |
| rcp42892 | Orange Mojito with Sprite, Orange Mint Mojito | NA | NA | [oranges, mint leaves (pudina), powdered sugar, orange juice, salt, ice-cubes, soda] | 5 mins | 0 mins | [Indian Drinks / Sharbats, Indian Mocktails, Indian Party, Western Party, Cocktail Party, Birthday Party Drinks, Kitty Party Drinks, Mocktails] | 2Makes 2 glasses | Indian | orange mojito recipe | Indian orange mint mojito mocktail | orange mojito with sprite | non alcoholic orange mojito | with 15 amazing images. orange mojito recipe | Indian orange mint mojito mocktail | orange mojito with sprite | non alcoholic orange mojito is a perfect summer drink to beat the heat. Learn how to make Indian orange mint mojito mocktail. To make orange mojito, take a tall glass, put 2 orange halves, 10 mint leaves, 1½ tbsp powdered sugar and ¼ cup orange juice and muddle it for 1 to 2 minutes. Add 2 pinches of salt, 6 ice cubes and ½ cup chilled soda and mix well using a stirrer. Repeat steps 1 and 2 to make 1 more glass. Serve immediately. Indian orange mint mojito mocktail will tantalize your taste buds with its minty orange flavour. This soothing and refreshing drink is a spot-on treat on hot days and to serve as a pre-dinner drink with starters. A selection of common ingredients like orange slices, orange juice and mint are used in the right proportions to impart an immense flavour to non alcoholic orange mojito. The muddling of these ingredients along with powdered sugar adds a fruity and pleasurable tang as well as necessary sweetness to the drink. Prefer to muddle them just before serving, else the lemon juice might turn bitter and add an unappetizing flavour to the orange mojito with sprite. Tips to make orange mojito. 1. You can also use fresh orange juice. 2. Always use chilled soda. 3. You can also use limca or sprite. Enjoy orange mojito recipe | Indian orange mint mojito mocktail | orange mojito with sprite | non alcoholic orange mojito | with step by step photos. | [To make orange mojito, take a tall glass, put 2 orange halves, 10 mint leaves, 1½ tbsp powdered sugar and ¼ cup orange juice and muddle it for 1 to 2 minutes., Add 2 pinches of salt, 6 ice cubes and ½ cup chilled soda and mix well using a stirrer., Repeat steps 1 and 2 to make 1 more glass. Serve the orange mojito immediately.] | [Energy, 248 cal, Protein, 2 g, Carbohydrates, 58.9 g, Fiber, 3.2 g, Fat, 0.6 g, Cholesterol, 0 mg, Sodium, 405.3 mg] | orange-mojito-with-sprite-orange-mint-mojito-42892r |
| rcp41587 | Orange Oat Coconut Smoothie, Pre Post Workout Smoothie | BreakFast | NA | [orange segments, quick cooking rolled oats, coconut oil, chopped bananas, greek yoghurt, honey] | 10 mins | 0 mins | [Quick Recipe, Indian Milkshakes & Smoothies, Quick Evening Snacks, Mixer, Indian snacks under 10 minutes, Healthy Indian Breakfast Juices, Smoothies, Athletes, Triathlete Smoothies, Juices, Drinks] | 3Makes 3 glasses | Indian | This Orange Oat Coconut Smoothie is the ultimate choice of smoothie! It has a completely off-beat taste, which is so exciting for the palate, that you can’t wait between gulps! It combines the refreshing and tangy taste of orange with the soothing touch of coconut, and very unexpectedly it also brings in the rustic taste of oats. Oats, curd and coconut also work together to give the smoothie a very luscious mouth-feel that is irresistible. It is also quite filling and ideal to have as a quick and healthy snack. Enjoy other healthy smoothies like Papaya, Green Apple and Orange Smoothie and Date and Apple Shake . | [Combine all the ingredients in a mixer and blend till smooth., Pour the smoothie into 3 individual glasses and serve immediately.] | [Energy, 257 cal, Protein, 4 g, Carbohydrates, 27 g, Fiber, 1.9 g, Fat, 13.9 g, Cholesterol, 8 mg, Sodium, 24 mg] | orange-oat-coconut-smoothie-pre-post-workout-smoothie-41587r |
| rcp39715 | Orange Pancake | NA | NA | [orange juice, plain flour (maida), cornflour, salt, butter, vanilla ice-cream] | 5 mins | 3 mins | [Fruit Based Indian Desserts, Indian Sweet Pancakes / Crepes, Christmas, Desserts for Entertaining, Western Party, Non-stick Pan, Quick Desserts] | 6Makes 6 servings | Indian | Pancakes are very versatile foods – they can be had for breakfast, as a snack or even as a dessert depending on how you serve them. Here, these delicious butter-cooked orange-flavoured pancakes are folded into triangles and topped with vanilla ice-cream. You could make the Orange Pancakes more special by adding garnishes of your choice – perhaps a few sprigs of mint, orange segments, nuts or honey too. | [Combine all the ingredients along with approx. ½ cup of water in a deep bowl and whisk well to make a smooth batter., Grease a 100 mm. (4") diameter non-stick pan using a little butter, pour ¼ cup of the batter on it and tilt the pan around quickly so that the batter coats the pan evenly., Cook the pancake on each side for 30 seconds approximately using a little butter., Repeat with the remaining batter to make 5 more pancakes., Place each pancake on a serving plate, fold into a triangle and place a scoop of vanilla ice-cream on each pancake., Serve immediately.] | [Energy, 115 cal, Protein, 2.8 g, Carbohydrates, 24.6 g, Fiber, 2.1 g, Fat, 0.8 g, Cholesterol, 0 mg, Sodium, 4.2 mg] | orange-pancake-39715r |
| rcp495 | Orange Pineapple and Lemonade Drink | NA | NA | [orange juice, pineapple juice, lemonade] | 2 mins | 0 mins | [Indian Juices, Indian Mocktails, Children's Day, Cocktail Party] | 3Makes 3 glasses | Indian | orange pineapple and lemonade drink recipe | Indian pineapple orange punch | pineapple orange drink | triple punch - orange pineapple lemonade | orange pineapple and lemonade drink is sure to awaken your senses with its tangy yet slightly sweet taste. Learn how to make triple punch - orange pineapple lemonade. When a drink gives you the best of everything, it is an all-rounder! Indeed, this delightful Indian pineapple orange punch is thoroughly refreshing with the tangy notes of orange juice and lemonade, with the tropical touch of pineapples. You will be surprised that just three common ingredients ( apple juice, pineapple juice and lemonade) which are all easily available can yield a party style drink. You can perk up its appeal by pouring the triple punch - orange pineapple lemonade in fancy glasses with straws for kids and stirrer for adults. To make orange pineapple and lemonade drink, combine all the ingredients in a deep bowl and mix well. Pour equal quantities of the drink into 3 individual glasses. Serve immediately. Serve the pineapple orange drink chilled, to enjoy the tingling sense of refreshment. When you want to relax after a tiring day just take long sips of this refreshing drink with small bites of your favourite snack. Tips for orange pineapple and lemonade drink. 1. We recommend you use readymade orange and pineapple juice and not homemade for best flavours. 2. You can replace lemonade with any other lemon flavoured aerated water like sprite. 3. You can garnish this enlivening drink with tiny tit-bits of chopped pineapple. They will add on to the mouthfeel with their slightly crunchy texture. Enjoy orange pineapple and lemonade drink recipe | Indian pineapple orange punch | pineapple orange drink | triple punch - orange pineapple lemonade. | [Combine all the ingredients in a deep bowl and mix well., Pour equal quantities of the drink into 3 individual glasses., Serve immediately.] | [Energy, 218 cal, Protein, 2.9 g, Carbohydrates, 48.2 g, Fiber, 8.3 g, Fat, 1.4 g, Cholesterol, 0 mg, Sodium, 68 mg] | orange-pineapple-and-lemonade-drink-495r |
| rcp6237 | Orange Pomegranate and Black Grape Juice | NA | Veg | [orange segments, pomegranate (anar), black grapes, ice-cubes] | 15 mins | 0 mins | [No Cooking Veg Indian, Mixer, Juicer and Hopper, High Blood Pressure, Pregnancy Juices and Drinks, Healthy Heart Indian Drinks Beverages, low cholesterol Indian drinks, juices] | 2Makes 2 glasses | Indian | orange pomegranate grape juice recipe | Immunity booster black grape orange juice | healthy no sugar pomegranate orange juice | with 10 images. orange pomegranate black grape juice is a refreshing and vibrant beverage that combines the sweet and tangy flavors of oranges, the rich and slightly tart taste of pomegranate, and the bold sweetness of black grapes. Here's a note on this delicious juice recipe: orange pomegranate black grape juice is a delightful and nutritious drink that offers a burst of flavors and a dose of vitamins and antioxidants. Oranges are known for their high vitamin C content, pomegranates are rich in antioxidants, and black grapes provide natural sweetness and additional health benefits. To make orange pomegranate grape juice in a high quality blender, put black grapes, orange, pomegranate, 1/2 cup chilled water and 12 ice cubes. Blend till smooth and creamy. Serve orange pomegranate grape juice immediately. Main ingredients for orange pomegranate grape juice. 1. black grapes or grapes. black grapes provide the dominant sweetness. The flavonoid quercetin found in grapes helps to reduce the risk of heart diseases and prevents the onset of stroke. Resveratrol is another antioxidant that grapes possess. 2. orange segments (deseeded). The bright citrus notes of oranges complement the earthy berry aroma of black grapes and the unique flavor of pomegranate, creating a more complex and layered flavor experience. Oranges are low in calories and rich source of fiber. They are also low carb and high in vitamin C. 3. pomegranate (anar). Pomegranate introduces a distinct tartness that balances the sweetness of the orange and the richness of the black grapes. Pomegranate is considered as a heart-healthy fruit. Pomegranates contain nitrates which are shown to improve exercise performance. Enjoy orange pomegranate grape juice recipe | Immunity booster black grape orange juice | healthy no sugar pomegranate orange juice | with step by step photos. | [To make orange pomegranate grape juice, in a high quality blender, put black grapes, orange, pomegranate, 1/2 cup chilled water and 12 ice cubes., Blend till smooth and creamy., Serve the orange pomegranate grape juice immediately., To make orange pomegranate black grape juice add the black grapes, orange, pomegranate a few at a time in the hopper., Add 1/4 cup water and 12 ice cubes., Blend till smooth and creamy., Serve the orange pomegranate black grape juice immediately.] | [Energy, 80 cal, Protein, 1.2 g, Carbohydrates, 18.2 g, Fiber, 2.2 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 3.3 mg] | orange-pomegranate-and-black-grape-juice-6237r |
| rcp33132 | Orange Raisin Muffin ( Know Your Flours ) | NA | NA | [plain flour (maida), baking soda, butter, orange squash, grated orange rind, castor sugar, condensed milk, raisins (kismis), cream, butter] | 10 mins | 0 mins | [Cakes, Baked, Indian Birthday Party, High Tea Party, Oven, Sweet Recipes for Kids, Kids After School] | 10Makes 10 muffins | Indian | Orange raisin muffins, the combination of fruits and the dry fruits is truly mind-blowing. The orange rind and squash combo gives these muffins a very good flavour and a pleasant aroma. | [Sieve the flour with baking soda. Keep aside., Cream the butter, orange squash, orange rind and sugar till smooth and creamy, Add the condensed milk, raisins, cream and flour and mix well., Spoon the mixture into 10 greased and dusted muffin moulds., Bake in a pre-heated oven at 180°c (360°f) for 15 to 20 minutes or until a skewer inserted in a muffin comes out clean., Cool slightly and unmould., You can line the muffin moulds with paper cups instead of greasing the moulds. This way they do not crumble when unmoulding., You can use a toothpick instead of a skewer to check if the muffins are done., These muffins can stay fresh for upto a week in refrigerated conditions. Warm them for 2 to 3 minutes in an oven before serving.] | [Energy, 211 cal, Protein, 2.7 g, Carbohydrates, 26.6 g, Fiber, 0.1 g, Fat, 10.6 g, Cholesterol, 21.8 mg, Sodium, 95.9 mg] | orange-raisin-muffin--know-your-flours--33132r |
| rcp1521 | Orange Sandesh ( Desi Khana ) | NA | NA | [grated fresh paneer (cottage cheese), orange crush, milk, orange segments] | 5 mins | 0 mins | [Bengali Sweets, Chenna, Fruit Based Indian Desserts, Basic Indian Dessert Recipes, Indian Independence Day, Diwali, Diwali Sweets Mithai] | 4Makes 4 servings | Bengali | A paneer-based delight, sandesh is very popular not just in india but also in indian confectioners abroad. Here, the popular citrus fruit lends sandesh a refreshing tanginess, resulting in an irresistible orange sandesh. | [Combine the paneer, orange crush and milk in a bowl and blend in a mixer to a smooth paste., Transfer the mixture into a plate and spread it evenly., Arrange the orange segments over it., Refrigerate for at least 3 to 4 hours., Serve chilled.] | [Energy, 411 cal, Protein, 10.8 g, Carbohydrates, 51.8 g, Fiber, 0.2 g, Fat, 18 g, Cholesterol, 1.2 mg, Sodium, 2.4 mg] | orange-sandesh--desi-khana--1521r |
| rcp33262 | Orange Sandesh ( Protein Rich Recipes ) | NA | NA | [crumbled paneer, crumbled khoya, powdered sugar, mixed fruits, sugar, banana, mixed fruits, sugar, banana] | 10 mins | 7 mins | [Bengali Sweets, Fruit Based Indian Desserts, Diwali, Diwali Sweets Mithai, Refrigerator, Non-stick Pan, High Protein Desserts] | 12Makes 12 sandesh | Bengali | Orange sandesh, a sweet bengali delicacy that will surely make it to the list of your favourite foods! paneer is good source of protein, but might be difficult to consume in pungent, heavy gravies when you are pregnant. This fragrant, light dessert might be a more tempting option. Freshly made orange juice imparts an amazing flavour to this recipe, imparting a tanginess that most pregnant women prefer. | [Mix all the ingredients in a bowl, add 2 tbsp of water and knead it till the mixture becomes smooth. Add a tbsp of water if required., Divide this into 12 equal portions and keep aside., Heat the sugar in non-stick pan till it melts, add the orange segments and gently toss them in it, making sure that the segments do not break. Keep aside., Take a portion of the sandesh, top with an orange segment and 2 banana slices., Repeat with the remaining ingredients to make 11 more orange sandesh., Refrigerate for atleast one hour and serve chilled.] | [Energy, 313 cal, Protein, 4.8 g, Carbohydrates, 64.7 g, Fiber, 10.6 g, Fat, 4.5 g, Cholesterol, 0 mg, Sodium, 66.3 mg] | orange-sandesh--protein-rich-recipes--33262r |
| rcp1633 | Orange Sauce | NA | NA | [orange juice, orange squash, sugar, cornflour, lemon juice] | 5 mins | 7 mins | [Indian Dips / Sauces, Basic Indian Dessert Recipes, Non-stick Pan] | 1Makes 0.75 cup (10 tbsp ) | Indian | This tangy sweet orange sauce can be made in a jiffy using readymade ingredients. Though lemon juice is less in quantity, it is a very important ingredient, as it breaks down the sourness and adjusts the taste. . Orange juice may always very for its sourness so make sure you taste the sauce before you serve to your loved ones’. | [Combine the orange juice, orange squash, sugar and cornflour in a broad non-stick pan, mix well and cook on a medium flame for 6 to 7 minutes, while stirring continuously., Allow the sauce to cool completely. Once cooled add the lemon juice and mix gently., Use as required.] | [Energy, 49 cal, Protein, 0.4 g, Carbohydrates, 11.6 g, Fiber, 0.6 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 2.4 mg] | orange-sauce-1633r |
| rcp41304 | Orange Slush | NA | NA | [crushed ice, orange squash, chaat masala, cumin (jeera) seeds powder, salt] | 10 mins | 0 mins | [Fruit Based Indian Desserts, Indian Sorbets / Indian Frozen Desserts, Raksha - Bandhan, Christmas, Indian Birthday Party, Western Party, Kids After School] | 4Makes 4 servings | Indian | Orange is a please-all flavour, loved by almost everybody. Here is an exciting slush made in this popular flavour, perked up with a dash of spice powders that give it a chatpata touch. Crushed ice is essential to get the characteristic mouth-feel of a slush. We suggest crushing the ice using an ice-crusher or gola maker as crushing it in a mixer or by hand might make it chunky or watery without getting a uniform texture. To relish the refreshing flavour and exciting mouth-feel of the Orange Slush, serve it immediately after preparation. You can also have a go at other fabulous sorbets like the Plum and Banana Sorbet or Strawberry Banana Apple Sorbet . | [Pour 1 tbsp of orange squash in 4 individual glasses , put ½ cup of crushed ice. Again pour ½ tbsp of the orange squash on top the crushed ice., Sprinkle chaat masala, cumin seeds powder and salt evenly over it, serve immediately.] | [Energy, 67 cal, Protein, 0 g, Carbohydrates, 17.3 g, Fiber, 0 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 0 mg] | orange-slush-41304r |
| rcp1082 | Orange Soda with Vanilla Ice- Cream | NA | NA | [orange squash, vanilla ice-cream, soda] | 2 mins | 0 mins | [Squash / Syrups, Indian Birthday Party, Island Party] | 1Makes 1 glass | Indian | Who doesn’t love ice-cream soda on a hot summer’s afternoon? indeed, it is a joy that crosses boundaries of age, location, et al. Here, ice-cream soda gets all the more refreshing as the soda is flavoured with orange squash. Tangy orange and plain vanilla are a realistic and enjoyable combo, as you will see in the orange soda with vanilla ice-cream. | [Pour the desired squash into a serving glass and add the vanilla ice-cream. Stir slightly., Top with the soda and serve immediately.] | [Not Given] | orange-soda-with-vanilla-ice--cream-1082r |
| rcp4013 | Orange Sorbet, Orange Slush with Condensed Milk | NA | NA | [condensed milk, orange flavoured soft drink, milk] | 5 mins | 0 mins | [Fruit Based Indian Desserts, Indian Sorbets / Indian Frozen Desserts, Christmas, Children's Day, Indian Birthday Party, High Tea Party, Sweet Recipes for Kids] | 8Makes 8 servings | Indian | This Orange Sorbet has a mind-blowing texture and even more fabulous flavour, combining both milky and fruity characteristics. Unlike regular slushes that are made with just fruit-flavoured juices, this Orange Sorbet combines the orange drink with condensed milk and cold milk, so that the resulting slush has a rich flavour and unique texture that is both icy and creamy. A real must-try recipe! | [Combine all the ingredients in a deep bowl and mix well., Pour the mixture into a shallow aluminum container and freeze for 12 hours., Remove it from the freezer and keep aside for 4 to 5 minutes., Scrape it with a fork and serve immediately into 8 individual glasses.] | [Energy, 217 cal, Protein, 5.3 g, Carbohydrates, 31.9 g, Fiber, 0 g, Fat, 6.7 g, Cholesterol, 8 mg, Sodium, 64.1 mg] | orange-sorbet-orange-slush-with-condensed-milk-4013r |
| rcp3461 | Orange Tabbouleh, Healthy Orange Tabbouleh | NA | NA | [orange segments, grated orange peel, broken wheat (dalia), chopped spring onions whites greens, tomato cubes, chopped parsley, lemon juice, salt] | 20 mins | 12 mins | [Healthy Indian Recipes, Lebanese Salads, Quick Indian Salads, Low Calorie Indian Salad, Boiled Indian recipes, Western Party, Deep Pan] | 5Makes 5 servings | Indian | Bulgur (which is often referred to as broken wheat or dalia) is the healthiest form of wheat available. The most important nutrient retained by this cereal form is fibre, that makes it a low glycemic index food and helps to prevent a quick rise in blood sugar levels. In contrast, wheat products like rava, maida and pasta lose many of their nutrients as a result of processing and refining. You can also make other nourishing dishes like khichdi and pulao using bulgur wheat. Packed with protein, calcium, vitamin C, vitamin A, iron and fibre, this salad is spiked up with a lot of mediterranean flavours like olive oil, oranges and parsley. Lemon juice and spring onions which will not fail to perk up your spirits. Allow the salad to rest a while after you toss it so that all the flavours mellow and blend yielding into a harmonious flavour. | [Boil enough water in a deep non-stick pan, add the bulgur wheat, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Drain and keep aside to cool slightly., Combine all the ingredients in a deep bowl and mix well., Refrigerate for at least 1 hour so that all the flavours blend and serve.] | [Energy, 136 cal, Protein, 3.1 g, Carbohydrates, 29.7 g, Fiber, 1.6 g, Fat, 0.6 g, Cholesterol, 0 mg, Sodium, 6.4 mg] | orange-tabbouleh-healthy-orange-tabbouleh-3461r |
| rcp852 | Orange Yoghurt Shake | NA | NA | [orange juice, curds (dahi), ice-cubes, sugar, orange squash] | 5 mins | 0 mins | [Indian Milkshakes & Smoothies, Indian Birthday Party, High Tea Party, Mixer, Healthy Foods for Kids, Kids After School] | 3Makes 3 glasses | Indian | A chilled tangy and a refreshing drink. Perfect to serve your kids when they come home hungry along with a sandwich…it will surely be loved by them. Banana Apple Smoothie and Strawberry and Coconut Milk Smoothie are other refreshing drinks to serve your kids when they come home hungry. | [Combine the orange juice, curds, ice-cubes, sugar and orange squash and blend in a juicer till smooth., Add the vanilla ice-cream and blend again in a juicer till smooth and frothy., Pour into 3 individual glasses and serve immediately.] | [Not Given] | orange-yoghurt-shake-852r |
| rcp41839 | Orange Zucchini Infused Water | NA | NA | [Malta orange slices, zucchini cubes] | 5 mins | 0 mins | [Low Cal Beverages, Detox Water, Fruit Infused Water, Antioxidant Drinks] | 1Makes 1 servings | NA | Orange Zucchini Infused water is sure to brighten up your day! The orange and zucchini work harmoniously to add plenty of Vitamin C to your water. Add this veggie and fruit combo to 3/4th bottle of water, let it infuse for 2-3 hours and Voila! You're ready to enjoy every sip of its detoxifying goodness. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the fruits and vegetables in the pitcher along with water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The fruits and vegetables can be discarded or more water can be added to make more detox water. Do not use the fruits or vegetables for more than twice. You can also try other Fruit Infused Water recipes from our collection like the Sweet Lime Cucumber Infused Water or Kiwi Watermelon Infused Water . | [Put the 2 orange slices, all the zucchini cubes and the remaining 2 orange slices in the infusing tube and close the lid., Fill ¾ of the bottle with water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 2 to 3 hours.] | [Not Given] | orange-zucchini-infused-water-41839r |
| rcp365 | Orange, Grapefruit and Mint Salad | NA | NA | [orange juice, orange segments, grapefruit segments, chopped mint leaves (phudina), sugar] | 20 mins | 0 mins | [Jain Pickles / Chutneys / Raita / Salad, Comfort Foods, Indian Fruit Salad Recipes, Jain Salads, Western Party, PCOS, Comfort Food Mithai, Indian Desserts] | 4Makes 4 servings | Jain | Grapefruit is a wonderful ingredient, with its unique, inimitable taste and beautiful pinkish hue. The flavour of grapefruit is very rare as it combines tanginess, tartness and a mild sweetness, which is sure to tickle your taste buds! In this amazing salad, grapefruit comes together with orange and mint leaves, dressed in a lovely orange sauce. The peppy flavour of mint is a perfect match for the tanginess of this salad, and the result is awesome. Refrigerate the Orange, Grapefruit and Mint Salad for at least an hour before serving. If you like fruits in your salad check out our section of Fruit Based Salads that are made using fruits, or a combination of fruits with vegetables and pulses. | [Combine the orange juice and sugar in a small non-stick pan, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Keep aside., Combine the orange segments, grapefruit segments and mint leaves along with the prepared orange-sugar mixture in a deep bowl, mix well and refrigerate for 1 hour., Serve chilled.] | [Energy, 105 cal, Protein, 1.5 g, Carbohydrates, 24 g, Fiber, 2.4 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 6.3 mg] | orange-grapefruit-and-mint-salad-365r |
| rcp42946 | Oreo Biscuit Cake, Eggless, No Oven Cake | NA | NA | [oreo biscuits, powdered sugar, baking powder, milk, dark chocolate] | 5 mins | 8 mins | [Chocolates Desserts, Indian style Eggless Cakes, Raksha - Bandhan, Christmas, Mother's Day, Children's Day, Thanksgiving] | 1Makes 1 loaf ( 10 slices ) | Indian | oreo biscuit cake recipe | 4 ingredient chocolate cake | eggless, no oven cake | oreo bar cake | with 21 amazing images. oreo biscuit cake using simple kitchen ingredients which gets ready within 8 minutes. Isn’t it interesting? Learn how to make oreo biscuit cake recipe | 4 ingredient chocolate cake | eggless, no oven cake | oreo bar cake | 4 ingredient chocolate cake recipe really made wonders in few minutes. The ultimate chocolaty oreo biscuit cake is such a delight to tickle your taste buds or satisfy your mid night cravings. oreo biscuit cake recipe can be easily make it with all the available ingredients in your kitchen that to without oven and its eggless. Surprise your kids while they come back from the school with this simple cake recipe. Tips to make oreo biscuit cake: 1. As this is a microwave cake, you need to serve it immediately to enjoy it’s best flavours. 2. Instead of Oreo biscuit you can used any other chocolate biscuit. 3. Do not over mix the batter. 4. Do not open the oven till you finish 8 minutes. 5. Carefully remove the cake from the tin after it cools down slightly otherwise it will break. Enjoy oreo biscuit cake recipe | 4 ingredient chocolate cake | eggless, no oven cake | oreo bar cake | with detailed step by step photos. | [To make oreo biscuit cake, crush the oreo biscuit and put it in the mixer. Blend it till smooth powder., Transfer the powder into a big bowl, add powdered sugar, baking powder and milk., Whisk well to form a lump free batter., Transfer the batter into a greased and lined tin., Microwave it on high speed for 7 to 8 minutes or bake in a preheated oven at 180° c for 30 to 35 minutes., Remove and cool completely. Carefully remove the cake from the tin., Demould the cake and place the dark chocolate bar on top of the cake and microwave for 30 seconds., Cut the oreo biscuit cake into slices and serve immediately.] | [Energy, 278 cal, Protein, 7.2 g, Carbohydrates, 35.7 g, Fiber, 0 g, Fat, 13.4 g, Cholesterol, 24 mg, Sodium, 452.7 mg] | oreo-biscuit-cake-eggless-no-oven-cake-42946r |
| rcp39057 | Oreo Biscuits with White Chocolate and Orange Mousse | NA | NA | [crushed oreo cookies, white chocolate, milk, orange squash, beaten whipped cream] | 5 mins | 1 mins | [eggless Biscuits, Chocolate Dessert, No Bake Desserts, Indian Birthday Party, Quick Desserts, Sweet Recipes for Kids, Kids After School] | 2Makes 2 glasses | Indian | White chocolate has a very luscious and creamy texture that coats the taste-buds and lingers for a while. In this delicious preparation, the richness of white chocolate is further enhanced with milk and whipped cream and laced with peppy tinges of orange squash. The resulting mousse makes a wonderful topping for crunchy crushed Oreo biscuits. Serve the Oreo Biscuits with White Chocolate and Orange Mousse chilled, as a special treat for your family and friends. | [Combine the white chocolate and milk in a microwave safe bowl and microwave on high for 1 minute., Mix it gently using a spatula till the mixture is smooth and no lumps remain., Add the orange squash and mix it lightly., Combine the beaten whipped cream and white chocolate-orange mixture and fold it gently., Pour the mixture in a nozzle fitted piping bag and keep aside., Divide the biscuits into 4 equal portions and keep aside., Sprinkle 1 portion of the biscuits in a serving glass and pipe out 1 portion of the mousse over it., Repeat step 7 to make 1 more glass., Keep the glasses in the refrigerator for at least 1 hour., Finally sprinkle 1 more portion of the biscuits evenly in each of the two glasses., Serve chilled.] | [Energy, 1161 cal, Protein, 14 g, Carbohydrates, 126.3 g, Fiber, 1 g, Fat, 79.7 g, Cholesterol, 2.4 mg, Sodium, 36.8 mg] | oreo-biscuits-with-white-chocolate-and-orange-mousse-39057r |
| rcp41378 | Oreo Cheesecake Cookies | Snacks | NA | [crushed Oreo biscuits, cream cheese, unsalted butter, sugar, vanilla essence, plain flour (maida), chocolate chips] | 10 mins | 0 mins | [Baked Snacks, Evening Tea Snacks, Cheesecake, Cookies Dessert Cookies, Diwali, Diwali Snacks, Desserts for Entertaining] | 12Makes 12 cookies | NA | These soft-centred cookies are not only unique but totally outta-this-world. We warn you, it is really very difficult to stop with one! These Oreo Cheesecake Cookies are unlike anything you have ever had before. They are not crunchy, but have a unique texture with a soft centre, like a cheesecake. The cookie dough is enhanced with cream cheese and chocolate chips not to forget a dash of vanilla, and finally rolled in crushed Oreo biscuit before baking. So, the experience begins with the Oreo meeting your taste buds, followed by the uniquely flavoured cheesecake cookie, interrupted excitingly by spots of chocolate! Simply put, you must experience it to understand it! You can also try other exciting cookies like the Cornflake Cookies, and the Chocolaty Coconut Peanut and Orange Cookies. | [Take a baking tray, line it with butter paper. Keep aside., Combine the butter and cream cheese in a deep bowl and mix well till smooth, using a whisk., Add the sugar and vanilla essence and mix well using a whisk., Add the plain flour and chocolate chips and fold gently using a spatula., Take a scooper and scoop a portion of a dough, roll it between your palms to form a ball. Roll it in the crushed oreo biscuit till it is coated evenly from all the sides and place it on a baking tray., Repeat step 5 to make 11 more cookies., Bake it in a pre-heated oven at 180°c (360°f) for 15 minutes or till light brown in colour from the sides., Once baked, cool completely for 30 minutes and serve or store it in an air-tight container and use as required.] | [Energy, 254 cal, Protein, 2.7 g, Carbohydrates, 34.5 g, Fiber, 0.2 g, Fat, 13 g, Cholesterol, 18.2 mg, Sodium, 60.2 mg] | oreo-cheesecake-cookies-41378r |
| rcp40558 | Oreo Cookie Santa | NA | Veg | [oreo cookies, strawberries, beaten whipped cream] | 2 mins | 0 mins | [Cookies, Eggless Cookies, Chocolate Dessert, No Cooking Veg Indian, Christmas, Indian Birthday Party, Foods to cook in December, Indian Winter Sabzis, Foods to cook in January] | 6Makes 6 santa cookies | Indian | Ring in the spirit of Christmas with this awesome Santa cap shaped dessert! This easy but delightful treat is sure to please kids – and adults as well. When three favourite ingredients – Oreo, cream and strawberries – come together in such an appealing form, nobody can resist it. Serve the Oreo Cookie Santa immediately on preparation. | [Remove the stem of the strawberries and discard them. Keep the strawberries aside., Place the oreo cookies on a clean, dry surface and make a swirl of whipped cream on it using a piping bag fitted with a star nozzle., Place the strawberries on each cookie with the pointed side facing upwards to make it look like a santa cap and press it lightly., Top each strawberry with a drop of whipped cream using a piping bag fitted with a star nozzle., Serve immediately., The whipped cream remaining after using can be stored in the freezer in an air-tight container and used later as required.] | [Energy, 105 cal, Protein, 0.7 g, Carbohydrates, 12.1 g, Fiber, 0.2 g, Fat, 6 g, Cholesterol, 0 mg, Sodium, 5.4 mg] | oreo-cookie-santa-40558r |
| rcp35888 | Oreo Cupcake ( Cupcakes Recipe) | NA | NA | [plain flour (maida), cocoa powder, baking powder, soda bi-carb, condensed milk, melted butter, vanilla essence, oreo biscuits, butter, icing sugar, vanilla essence, oreo biscuits] | 5 mins | 0 mins | [Chocolate Dessert, Cakes, Christmas, Valentines Day Indian recipes, Sweet Recipes for Kids] | 6Makes 6 cupcakes | Indian | Oreo is a household name all over the world—and these chocolaty, chocolaty biscuits are now commonly available in india too. This treat combines a rich, velvety chocolate cupcake with a yummy, buttery icing that comprises coarsely-powdered oreo biscuits as a key ingredient. It is a perfect choice for birthday parties, kitty parties and high-teas. | [Sieve the plain flour, cocoa powder, baking powder and soda bi-carb together in a bowl and keep aside., Combine the condensed milk, butter, vanilla essence and 1½ tbsp of water in another bowl and whisk well., Add the prepared flour mixture and mix gently with help of a spatula to make a batter of dropping consistency., Pour equal quantity of the batter into 6 greased and dusted 68 mm. (2½”) diameter aluminum moulds., Bake in a pre-heated oven at 200ºc (400ºf) for 5 minutes and then at 180ºc (360ºf) for 15 to 20 minutes or till done. The sponge is done when it leaves the sides of the mould and is springy to touch., Allow it to cool completely (approx. 30 minutes). Keep aside., Open each oreo biscuit and scrape and discard the cream middle creamy layer. You will need only the biscuits for this recipe., Place the biscuits on a butter paper or a rolling board and crush them coarsely using a rolling pin. Keep aside., Put the butter in a deep bowl and beat it using a spatula., Add the icing sugar and mix well., Add the coarsely powdered biscuits and vanilla essence, mix well and keep aside., Fill the frosting in a piping bag and pipe out swirls of your choice on each cupcake., Garnish each cupcake with a piece of oreo biscuit and serve immediately.] | [Energy, 302 cal, Protein, 3.5 g, Carbohydrates, 34.8 g, Fiber, 0.6 g, Fat, 17 g, Cholesterol, 43.8 mg, Sodium, 179.6 mg] | oreo-cupcake--cupcakes-recipe-35888r |
| rcp40452 | Oreo Milkshake | NA | Veg | [oreo cookies, chocolate ice cream, vanilla ice cream, milk, instant coffee powder, whipped cream, coarsely crushed oreo cookies] | 2 mins | 0 mins | [Indian Milkshakes & Smoothies, Indian Chocolate Drinks, No Cooking Veg Indian, Christmas, Children's Day, Iftar Recipes for Ramadan / Ramzan, Indian Birthday Party] | 4Makes 4 glasses (4 glass ) | Indian | oreo milkshake | Indian oreo smoothie | oreo biscuit milkshake | with 10 amazing images. Summer times and you need a drink to cool you off? oreo milkshake is the ideal sweet treat, loved by kids all over as well as adults. It is one of my favourite milkshakes and can be prepared in minutes. Oreo is a sandwich cookie with cream filling. They are consumed all over the world and are very popular all across the world. Oreo milkshake is a rich and creamy milkshake prepared with the very popular oreo biscuits, we have used the cookies which are the one’s with chocolate cream filling. You can use any according to your preference.There are a lot of variations to this milkshake but we have made it with combination of Chocolate Ice cream and Vanilla ice cream which helps deriving the thick texture, a dash of instant coffee which helps balance the flavours, chilled milk and oreo biscuits, which turns out to be a lucious milkshake. No wonder why people are so fond of Oreo Milkshake. We haven't used any sugar in the our Indian oreo smoothie as the oreo biscuits and both the ice creams are already sweet in taste and addition of sugar may make it extra sweet and may spoil the balance of flavours in the milkshake. Oreo milkshake is a super quick and easy milkshake to make. You can make this for your kids birthday party or when you see you kiddos down and low, it would definetely cheer them up and will also be a treat to their taste buds. I occasionally make it for my family, the most elder one from the family to the youngest one everyone enjoy’s it and slurp it down in minutes. You can top the milkshake with whipped cream and crushed oreo biscuits for an expereince that you wish would never end. Enjoy oreo milkshake | Indian oreo smoothie | oreo biscuit milkshake | with step by step photos and video below. | [To make oreo milkshake, combine all the ingredients and blend in a mixer till it is semi-smooth and frothy., Pour equal quantities of the milkshake into 4 individual glasses., Keep refrigerated till serving., Just before serving, garnish the oreo milkshake with whipped cream and oreo cookies and serve immediately.] | [Energy, 262 cal, Protein, 5.1 g, Carbohydrates, 31.4 g, Fiber, 0.3 g, Fat, 11.7 g, Cholesterol, 8 mg, Sodium, 9.5 mg] | oreo-milkshake-40452r |
| rcp41787 | Oreo Truffles | NA | NA | [crushed oreo biscuits, cream cheese, chopped white chocolate, crushed oreo biscuits] | 5 mins | 1 mins | [Chocolates Desserts, Christmas, Children's Day, Microwave, Sweet Recipes for Kids, Kids After School] | 18Makes 18 truffles | NA | Oreo has a kind of charm that captivates young and old alike. Its tantalizing crunch and sweet chocolaty flavour with a hint of saltiness make it a great value-add for other desserts too. Here, we have used it to make enchanting Oreo Truffles that are made by encapsulating a luscious mix of crushed Oreo and cream cheese in a crisp white chocolate shell. You will love the mouth-feel as well as flavour of these delicious Oreo Truffles. A must-try, this dessert has the power to make a normal day special and a special day super special! Try other truffles like the Coffee Truffles and the Walnut Raisin Truffles . | [Combine the crushed Oreo biscuits and cream cheese in a deep bowl and mix well with the help of your hands., Divide the mixture into 18 equal portions and roll each portion into a round ball in between your palms., Arrange the balls at equal distance on a big plate and refrigerate for at least 30 minutes., Place the white chocolate in a microwave-safe bowl and microwave on high for 1 minute. Remove and mix well., Dip each oreo ball into the melted white chocolate till it is evenly coated from all the sides and place it back on the flat plate., Sprinkle a little crushed Oreo biscuit mixture over the chocolate coated ball., Repeat steps 5 and 6 to make 17 more truffles., Refrigerate them for 2 hours., Serve or store refrigerated in an air-tight container., At steps 5 and 6, to is important to dip each Oreo ball one by one in the melted white chocolate mixture and then sprinkle crushed Oreo biscuit mixture over it, else the white chocolate covering might dry up on keeping for a few minutes and then the crushed Oreo biscuit mixture will not stick on top., These oreo truffles stay fresh for 5 to 6 days in an air-tight container when refrigerated.] | [Energy, 144 cal, Protein, 2.3 g, Carbohydrates, 15.5 g, Fiber, 0.2 g, Fat, 9.7 g, Cholesterol, 4.6 mg, Sodium, 30.8 mg] | oreo-truffles-41787r |
| rcp38897 | Oriental Vegetable Curry Or How To Make Oriental Vegetable Curry Recipe | Dinner | Veg | [chopped and boiled mixed vegetables, coconut milk, oil, salt, chopped onions, chopped coriander (dhania), green chillies, garlic (lehsun) cloves, ginger (adrak), lemon juice, cloves (laung / lavang), black peppercorns (kalimirch), cardamoms, nutmeg (jaiphal) powder, steamed rice (chawal)] | 10 mins | 10 mins | [Sabzis with Gravies, International Curries, Island Party, Kadai Veg, healthy quick Indian dinner recipes] | 4Makes 4 servings | Indian | The famous Thai coconut curry is tweaked to suit the desi palate by adding a coriander-based onion paste and a tongue-tingling spice powder. The flavour and aroma of the paste intensifies when sautéed, enhanced even further by the addition of the dry spice powder. Coconut milk imparts a mellowness, which balances the spiciness very well indeed. All in all, this brilliant sauce becomes a perfect base for colourful and crunchy veggies, making the Oriental Vegetable Curry a really memorable accompaniment that can transform a simple meal of rotis and rice into a special one. | [Heat the oil in a kadhai, add the prepared paste and sauté on a medium flame for 2 to 3 minutes., Add the mixed vegetables, mix well and cook on a medium flame for 1 minute., Add the coconut milk, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Add ½ cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the dry powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve hot with steamed rice.] | [Energy, 320 cal, Protein, 3.5 g, Carbohydrates, 11.2 g, Fiber, 7.9 g, Fat, 29 g, Cholesterol, 0 mg, Sodium, 12.3 mg] | oriental-vegetable-curry-or-how-to-make-oriental-vegetable-curry-recipe-38897r |
| rcp1807 | Original Margherita ( Pizzas and Pastas Recipe) | Dinner | NA | [pizza base, tomato sauce, basil, grated mozzrella cheese, olive oil, butter] | 10 mins | 0 mins | [Italian Pizzas, One Meal Dinner, Baked, Father's Day, Oven] | 2Makes 2 pizzas | Italian | Queen margherita's favourite recipe served in the colours of the italian flag-red tomatoes, green basil and white mozzarella. | [Place one pizza base on a greased baking tray., Spread half the tomato sauce on the pizza base., Sprinkle with half the basil leaves and cheese on top of the pizza., Drizzle with half of the olive and bake in a pre-heated oven at 200°c (400°f) for 20 minutes or until the base is evenly browned and the cheese melts., Repeat with the remaining ingredients to make another pizza., Serve hot.] | [Not Given] | original-margherita--pizzas-and-pastas-recipe-1807r |
| rcp611 | Osaman ( Gujarati Recipe) | Dinner | NA | [toovar (arhar) dal, ghee, cloves (laung / lavang), cinnamon (dalchini), mustard seeds ( rai / sarson), cumin seeds (jeera), asafoetida (hing), curry leaves (kadi patta), ginger-green chilli paste, turmeric powder (haldi), chilli powder, kokum water, jaggery (gur), salt, chopped coriander (dhania)] | 10 mins | 35 mins | [Collection of Gujarati Dals / Kadhis, Indian Party, Pressure Cooker, Pan, Dal for lunch, Indian lentils for lunch, Lunch Kadhi, Gujarati Dinner] | 5Makes 5 servings | Gujarati | Osaman recipe | Gujarati Osaman dal | thin healthy toor dal | with 30 amazing images. Osaman recipe is a traditional thin Gujarati dal. Learn to make thin healthy toor dal. Osaman is a hot, liquid recipe akin to rasam, but not so spicy! The use of toovar dal water imparts a very comforting feel to this Gujarati Osaman dal. Osaman is a Gujarati dish made from arhar dal which has a thin soup-like consistency. In some parts of the world Osaman is called pigeon pea soup and consumed as a hot soothing winter Osaman soup. Need a thin sweet and sour dal, then try Osaman. The dal is sweetened with jaggery and the sourness comes from kokum. Gujarati Osaman dal is traditionally made on the sweeter side. At home, we love to have Osaman on Sunday with some roti and rice. My elderly parents love this comfort Osaman soup and have it when feeling a little sick. Tips for Osaman. 1. You can increase or decrease the amount of jaggery ( gur) based on how sweet you want the Osaman. 2. See the thin watery consistency of the cooked toor dal for making Osaman. 3. Kokum provides a nice sour taste to Osaman and you can adjust the amount of kokum used based on the sourness you want. Enjoy Osaman recipe | Gujarati Osaman dal | thin healthy toor dal | with step by step photos. | [To make osaman, wash the dal, add 4 cups of water and pressure cook for 3 to 4 whistles., Allow the steam to escape before opening the lid., Blend till smooth using an electric hand blender, add 2 cups of water and mix well., Heat the ghee in a deep pan and add the cloves, cinnamon, mustard seeds, cumin seeds and sauté for 5 seconds., Add the asafoetida and curry leaves and sauté for 15 seconds., Add the cooked and blended toovar dal liquid, ginger green chilli paste, turmeric powder, chilli powder, kokum, jaggery and salt and pepper, mix well and bring to a boil., Simmer for 10 minutes, while stirring occasionally in between., Serve osaman hot garnished with coriander.] | [Energy, 162 cal, Protein, 4.6 g, Carbohydrates, 20.4 g, Fiber, 1.9 g, Fat, 6.9 g, Cholesterol, 0 mg, Sodium, 5.8 mg] | osaman--gujarati-recipe-611r |
| rcp40993 | Oven Baked Pizza Cheese Sandwich, Cheesy Sandwich Pizza | NA | NA | [bread, sliced coloured capsicum, shredded cabbage, sliced onions, mayonnaise, grated processed cheese, salt, butter, pizza sauce, sliced black olives, grated processed cheese, mozzarella cheese cubes, dried oregano, dry red chilli flakes (paprika)] | 20 mins | 22 mins | [Italian Pizzas, Indian Cheese Recipes, Sandwich Recipes, Indian Toast recipes, Baked, Raksha - Bandhan, Christmas] | 3Makes 3 sandwich pizzas | Indian | oven baked pizza cheese sandwich recipe | Indian grilled cheese pizza sandwich | cheesy sandwich pizza | with 31 amazing images. oven baked pizza cheese sandwich recipe | Indian grilled cheese pizza sandwich | cheesy sandwich pizza is a delight to hold and greater delight to bite into. Learn how to make Indian grilled cheese pizza sandwich. To make oven baked pizza cheese sandwich, combine the coloured capsicum, cabbage, onions, mayonnaise, cheese, salt and pepper in a deep bowl and mix well. Divide the mixture into 3 equal portions and keep aside. Place a bread slice on a clean, dry surface and spread a portion of the mixture evenly over it. Sandwich it using another bread slice and press it lightly. Grill it in a pre-heated greased sandwich griller for 5 to 6 minutes or till it turns crisp and brown from both the sides. Repeat steps 3 and 4 to make 2 more sandwiches. Then to make Indian grilled cheese pizza sandwich, place all the 3 grilled sandwiches on a clean dry surface. Spread 2 tsp of pizza sauce evenly over each sandwich. Sprinkle 2 tsp of olives and 2 tbsp of processed cheese and place 3 mozzarella cheese cubes over each sandwich. Finally sprinkle a little oregano and chilli flakes evenly over each sandwich. Place all the 3 sandwich pizzas a on a baking tray and bake them in a pre-heated oven at 200°c (400°f) for 10 minutes or till the cheese melts completely. Cut each sandwich pizza diagonally into 2 pieces and serve immediately. Pizza in a sandwich, sandwich like a pizza, call it what you will, but the truth is that this delicious snack combines the best aspects of two of your favourite snacks! Bread slices are sandwiched with a cheesy mayonnaise-bound mixture of veggies, grilled, topped with pizza sauce and ever-popular pizza toppings and seasonings, and baked to perfection, to create a cheesy sandwich pizza that is totally unique and sure to please anybody! It’s not just pizza sauce, but the olives and oregano that complete the pizza effect. Enjoy this Indian grilled cheese pizza sandwich immediately on preparation, to relish the gooey molten cheese and sauces. Tips to make cheesy sandwich pizza. 1. You can use whole wheat bread instead of white bread. 2. Here is the link for Pizza sauce, you can use readymade pizza sauce also. 3. Instead of black olives you can use Jalapenos. Enjoy oven baked pizza cheese sandwich recipe | Indian grilled cheese pizza sandwich | cheesy sandwich pizza | with step by step photos. | [To make oven baked pizza cheese sandwich, combine the coloured capsicum, cabbage, onions, mayonnaise, cheese, salt and pepper in a deep bowl and mix well., Divide the mixture into 3 equal portions and keep aside., Place a bread slice on a clean, dry surface and spread a portion of the mixture evenly over it. Sandwich it using another bread slice and press it lightly., Grill it in a pre-heated greased sandwich griller for 5 to 6 minutes or till it turns crisp and brown from both the sides., Repeat steps 3 and 4 to make 2 more sandwiches., Place all the 3 grilled sandwiches on a clean dry surface., Spread 2 tsp of pizza sauce evenly over each sandwich., Sprinkle 2 tsp of olives and 2 tbsp of processed cheese and place 3 mozzarella cheese cubes over each sandwich., Finally sprinkle a little oregano and chilli flakes evenly over each sandwich., Place all the 3 sandwich pizzas a on a baking tray and bake them in a pre-heated oven at 200°c (400°f) for 10 minutes or till the cheese melts completely., Cut each cheesy sandwich pizza diagonally into 2 pieces and serve immediately.] | [Energy, 496 cal, Protein, 17.2 g, Carbohydrates, 44.5 g, Fiber, 1.8 g, Fat, 29.6 g, Cholesterol, 13.8 mg, Vitamin A, 302.7 mcg, Vitamin B1, 0.3 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.5 mg, Vitamin C, 46.8 mg, Folic Acid, 14.3 mcg, Calcium, 373.5 mg, Iron, 1.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 769.1 mg, Potassium, 56.9 mg, Zinc, 0.2 mg] | oven-baked-pizza-cheese-sandwich-cheesy-sandwich-pizza-40993r |
| rcp42327 | Oven Baked Pumpkin Fries, Healthy Snack | Snacks | Veg | [red pumpkin (bhopla/ kaddu) fingers, olive oil, dry red chilli flakes (paprika), sea salt (khada namak)] | 10 mins | 0 mins | [American Breakfast, Baked Snacks, Evening Tea Snacks, Healthy Baked Indian Veg, High Tea Party, Oven, Healthy Foods for Kids] | 2Makes 2 servings | Indian | oven baked pumpkin fries recipe | how to make pumpkin fries | easy homemade pumpkin fries | pumpkin fries in oven - healthy snack recipe | with 8 amazing images. oven baked pumpkin fries recipe | how to make pumpkin fries | easy homemade pumpkin fries | pumpkin fries in oven - healthy snack recipe is a substitute to fried snacks. Learn how to make pumpkin fries. To make oven baked pumpkin fries, combine all the ingredients in a deep bowl and toss well. Place them on a lined baking tray and bake in a pre-heated oven at 200ºc (400ºf) for 15 minutes. Serve immediately. Health-conscious people are always on the lookout for tasty but healthy snacks, which will keep them off junk food! Baked veggies are really trendy snacks that classify as super healthy. You will be amazed by how easy and tasty the easy homemade pumpkin fries are. The awesome aroma and taste of the olive oil coated pumpkin and the seasonings tinged with the flavour of sea salt kindle your appetite and make you eager to have this healthy finger food. Relish oven baked pumpkin fries hot and fresh, right off the oven. This pumpkin fries in oven - healthy snack is good for weight loss, and also a tasty way to top up your magnesium, vitamin A and vitamin C levels. Olive oil, which is rich in omega-3 fatty acids, does a world of good for your heart. With 128 calories, these are wiser choice to snack on in between meals than reach out for any fried food. Further it lends only 5.3 g of carbs. Thus this snack can be enjoyed by weight watchers, heart patients and diabetics. However like most foods, enjoy it in moderation. Tips for oven baked pumpkin fries. 1. Cut pumpkin fingers of uniform size so they bake evenly. 2. Prefer to place the baking tray in the middle rack of the oven. 3. Remember to serve immediately, to enjoy its best texture and flavour. Try other pumpkin based recipes like Red Pumpkin Pachadi or Red Pumpkin Chutney. Enjoy oven baked pumpkin fries recipe | how to make pumpkin fries | easy homemade pumpkin fries | pumpkin fries in oven - healthy snack recipe | with step by step photos. | [To make oven baked pumpkin fries, combine all the ingredients in a deep bowl and toss well., Place them on a lined baking tray and bake in a pre-heated oven at 200ºc (400ºf) for 15 minutes., Serve the oven baked pumpkin fries immediately.] | [Energy, 128 cal, Protein, 1.6 g, Carbohydrates, 5.3 g, Fiber, 0.8 g, Fat, 11.1 g, Cholesterol, 0 mg, Sodium, 6.5 mg] | oven-baked-pumpkin-fries-healthy-snack-42327r |
| rcp42219 | Oven Roasted Sweet Potatoes, Shakarkand Snack | Snacks | NA | [sweet potato (shakarkand), olive oil, dry red chilli flakes (paprika), salt, lemon juice] | 2 mins | 0 mins | [Maharashtrian Upvas (Fasting), Baked Snacks, Kebab Party, Barbeque Party Indian Recipes, Western Party, Indian Party Starters, Oven] | 3Makes 3 servings | Maharashtrian | oven roasted sweet potatoes recipe | perfect roasted sweet potatoes | Indian style shakarkand snack | healthy crispy baked sweet potatoes | with 13 amazing images. oven roasted sweet potatoes recipe | perfect roasted sweet potatoes | Indian style shakarkand snack | healthy crispy baked sweet potatoes is a non-fried snack which can be enjoyed at any time of the day. Learn how to make perfect roasted sweet potatoes. To make oven roasted sweet potatoes, wash the sweet potatoes well, cut each sweet potato into 8 equal pieces using a sharp knife. Transfer the sweet potato pieces into a deep bowl, add all the other ingredients, except the lemon juice and gently toss them. Place them on a lined baking tray and spread them evenly. Bake in a pre-heated oven at 200ºc (400ºf) for 15 minutes. Squeeze lemon juice on top and serve immediately. Sweet potatoes, which are naturally gifted with a pleasant taste and mouth-feel, are ideal to serve as a snack! While there are many ways to enjoy this yummy veggie, the perfect roasted sweet potatoes are especially tasty and aromatic. Here, the sweet potatoes are cut into long wedges, laced with spices and roasted in the oven for a while till they obtain a perfect texture, which is both soft and crisp to make Indian style shakarkand snack. A squeeze of lemon boosts the taste of this snack to a great extent, making it truly irresistible. This snack is really easy to make, and is best enjoyed fresh out of the oven! Sweet potatoes are a good source of vitamin C and though some amount will be lost in baking, it helps to build our immunity and ability to fight diseases. These healthy crispy baked sweet potatoes can benefit weight watchers if had in a restricted amount occasionally, as sweet potatoes are also a good source of carbs. It is a good source of fibre which can keep you full for hours and avoid bingeing on unhealthy snacks. Heart patients too can benefit from this healthy snack by including a small portion size at snack time. Tips for oven roasted sweet potatoes. 1. Cut the sweet potatoes into thick wedges to enjoy its crispy texture. 2. We have not peeled the sweet potato here as much of the fibre lies just beneath the skin. 3. Serve immediately to enjoy its texture. You can also try other baked snacks like the Baked Potato Salad or Baked Vada Pav. Enjoy oven roasted sweet potatoes recipe | perfect roasted sweet potatoes | Indian style shakarkand snack | healthy crispy baked sweet potatoes | with step by step photos. | [To make oven roasted sweet potatoes, wash the sweet potatoes well, cut each sweet potato into 8 equal pieces using a sharp knife., Transfer the sweet potato pieces into a deep bowl, add all the other ingredients, except the lemon juice and gently toss them., Place them on a lined baking tray and spread them evenly., Bake in a pre-heated oven at 200ºc (400ºf) for 15 minutes., Squeeze lemon juice on top and serve immediately.] | [Energy, 307 cal, Protein, 2.4 g, Carbohydrates, 56.8 g, Fiber, 7.9 g, Fat, 8 g, Cholesterol, 0 mg, Sodium, 18.2 mg] | oven-roasted-sweet-potatoes-shakarkand-snack-42219r |
| rcp41914 | Paal Payasam in A Pressure Cooker, Sweet Milk Rice Kheer Recipe for Onam | NA | NA | [milk, long grained rice (basmati), sugar] | 5 mins | 65 mins | [South Indian Sweets, Kerala Cuisine, Collection of Kheer, Traditional Indian Mithai, Onam recipes, Kerala Onam Sadya, Desserts for Entertaining, Pressure Cooker] | 4Makes 4 servings | Kerala | Paal Payasam is one of the most traditional kheers of South India. It is served in almost every wedding and other special occasions. The traditional method, which involves cooking the rice in milk in a heavy-bottomed vessel, takes a long time. Hence, we present you with a quick and easy alternative made using our handy kitchen tool, the pressure cooker. It is as creamy and tasty as the authentic payasam, minus the sweat and stress! So, now you don’t have to think twice before making the Paal Payasam in a pressure cooker. You can also try other variants of payasam like You can also try other payasams like Paal Payasam , Almond Payasam , Semiyan Payasam and Carrot and Cashewnut Payasam . | [Take a big pressure cooker, place a stand and approx. 1 cup of water in it. Keep aside., Combine the full-fat milk and rice in a deep steel or aluminium bowl and mix well., Place the milk-rice bowl in the cooker, do not cover it., Close the pressure cooker along with the whistle and pressure cook on a medium flame for 10 whistles., Lower the flame and cook for 35 minutes., Allow the steam to escape before opening the lid., Remove the milk-rice bowl from the cooker carefully, add the sugar and mix very well till the sugar has completely dissolved., Cool completely and refrigerate for atleast 1 to 2 hours., Serve chilled.] | [Energy, 289 cal, Protein, 6.9 g, Carbohydrates, 35.3 g, Fiber, 0.2 g, Fat, 9.8 g, Cholesterol, 24 mg, Sodium, 28.8 mg] | paal-payasam-in-a-pressure-cooker-sweet-milk-rice-kheer-recipe-for-onam-41914r |
| rcp32884 | Paal Payasam, South Indian Rice Kheer | NA | Veg | [milk, long grained rice (basmati), milk, saffron (kesar) strands, sugar, cardamom (elaichi) powder] | 5 mins | 13 mins | [South Indian Sweets, Easy Indian Veg, Collection of Kheer, Traditional Indian Mithai, Onam recipes, Kerala Onam Sadya, Mother's Day, Indian Party] | 4Makes 4 servings | Kerala | paal payasam recipe | South Indian rice kheer | Kerala style paal payasam | with 13 amazing images. paal payasam is a South Indian rice kheer which is a Kerala style paal payasam. paal payasam is a must-serve item during South Indian festivals, weddings and other auspicious occasions. Made of rice cooked in full-fat milk and sweetened with sugar, this South Indian rice kheer has a very rich flavour and creamy texture, which are boosted further by spices like cardamom and saffron. This South Indian rice kheer is something that kids and adults look forward to enjoying on special occasions. It is also one of the offerings made at Kerala temples, and you can find a long queue of people waiting at the prasad counter after mid-morning puja time to buy a portion of this Kerala style paal payasam. In temples, the Indian rice kheer is cooked in large, heavy-bottomed bronze vessels, which gives it an even more intense flavour and richer texture. Tips to make the perfect South Indian rice kheer. 1. Rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 minutes. This will prevent milk from burning from the bottom as the water forms a protective layer between the pan and milk. Also, it is advisable to use a heavy bottom pan to make Indian desserts like basundi, kheer, rabdi. 2. Stir it occasionally to avoid milk from sticking to the bottom of the pan or browning. It is very important to use full-fat milk as it will provide the rice-kheer a rich and creamy texture. 3. Cook South Indian Rice Kheer on a slow flame for 7 minutes while stirring and scraping the sides of the pan occasionally. Enjoy how to make paal payasam recipe | South Indian rice kheer | Kerala style paal payasam | with step by step recipes and photos below. | [To make paal payasam, combine the warm milk and saffron in a bowl, mix well and keep aside., Heat the milk in a deep non-stick pan, add the rice, mix well and cook on a medium flame for 7 minutes, while stirring occasionally., Continue cooking on a medium flame for another 4 minutes, while stirring occasionally and mashing the rice lightly with the back of a spoon and scraping the sides of the pan., Add the sugar, saffron-milk mixture and cardamom powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve the paal payasam warm or chilled.] | [Energy, 408 cal, Protein, 10.9 g, Carbohydrates, 43.4 g, Fiber, 0.4 g, Fat, 15.5 g, Cholesterol, 38 mg, Sodium, 45.7 mg] | paal-payasam-south-indian-rice-kheer-32884r |
| rcp2029 | Paan Ice-cream | NA | NA | [full fat milk, sugar, cornflour, cream, beetel leaves (paan), lemon juice, dry dates (kharek),, fennel seeds (saunf) powder, cardamom (elaichi),, gulkand, menthol] | 15 mins. | 10 mins. | [Indian Ice Creams, Indian Freezer] | 9Serves 8 to 10. | Indian | All the goodness of ice-cream flavoured with paan. A digestive dessert. | [Wash the paan leaves and grind them into a fine paste along with the lemon juice in a food processor. Sieve through a strainer and keep the juice aside., Deseed and finely chop the kharek., Mix together the paan juice, kharek, saunf, cardamom and gulkand in a bowl. Keep aside., Dissolve the cornflour in 1/4 cup of cold milk. Keep aside., Place the rest of the milk in a heavy bottomed pan and bring it to a boil. Add the sugar and simmer for 5 minutes., Add the dissolved cornflour and simmer for another 5 minutes while stirring continuously, till it is of a coating consistency., Remove from the fire and allow it to cool completely., Add the paan flavouring mixture and cream to the milk., Mix well and pour into a shallow freezer proof dish., Freeze till slushy. Remove and beat with a whisk until smooth and creamy. Add the menthol and mix well., Freeze again until firm for about 4 to 6 hours.] | [Energy, 383 cal, Protein, 6.1 g, Carbohydrates, 44.1 g, Fiber, 0.8 g, Fat, 17.9 g, Cholesterol, 17.8 mg, Sodium, 33 mg] | paan-ice-cream-2029r |
| rcp4001 | Paan Ice-Cream | NA | NA | [full fat milk, sugar, cornflour, cream, beetel leaves (paan), lemon juice, dried dates (kharek),, lucknowi fennel seeds (saunf), powdered, cardamom (elaichi) powder, gulkand, menthol] | 15 mins. | 10 mins. | [Indian Ice Creams, Indian Freezer] | 10Serves 10. | Indian | A digestive dessert. All the goodness of ice-cream flavoured with paan. Look for all the ingredients in your neighbourhood pan shop. | [Wash the paan leaves and grind them into a fine paste along with the lemon juice in a blender. Sieve through a strainer and keep the juice aside., Deseed and finely chop the kharek., Mix together the paan juice, kharek, saunf, cardamom powder and gulkand in a bowl. Keep aside., Dissolve the cornflour in ¼ cup of cold milk. Keep aside., Place the rest of the milk in a heavy bottomed pan and bring it to a boil., Add the sugar and simmer for 5 minutes., Add the dissolved cornflour and simmer for another 5 minutes while stirring continuously, till it is of a coating consistency., Remove from the fire and allow it to cool completely., Add the paan flavouring mixture and cream to the milk., Mix well and pour into a shallow dish., Freeze till slushy. Remove and beat with a whisk until smooth and creamy (or use a blender)., Add the menthol and mix well., Freeze again until firm. Scoop and serve.] | [Energy, 345 cal, Protein, 5.5 g, Carbohydrates, 39.7 g, Fiber, 0.7 g, Fat, 16.1 g, Cholesterol, 16 mg, Sodium, 29.7 mg] | paan-ice-cream-4001r |
| rcp40796 | Paan ki Chaat | Snacks | NA | [besan (bengal gram flour), asafoetida (hing), chilli powder, salt, betel leaves (paan), oil, whisked curds (dahi), sweet chutney, green chutney, chilli powder, cumin seeds (jeera) powder, sev, pomegranate (anar), chopped coriander (dhania)] | 10 mins | 30 mins | [Quick Evening Snacks, Indian Snacks for Entertaining, Chaat, Jain Snacks, Evening Tea Snacks, Pakora Pakoda, Kitty Party] | 10Makes 10 servings | Jain | paan ki chaat recipe | betel chaat | paan patta chaat | with 28 amazing images. Betel leaves, used mostly as a mouth-freshener, also lends itself to make paan ki chaat, a traditional North Indian favourite that many people recall fondly as one of the most unforgettable experiences of trips to regions like Benaras. Learn how to make paan ki chaat recipe | betel chaat | paan patta chaat | The betel leaves are batter-coated and deep-fried till absolutely crisp. They are then broken into pieces and topped with spice powders, chutneys and curds to make a mind-blowing paan patta chaat. You will be amazed to see that despite the number of other ingredients used, the paan leaves still retain their unique flavour, which is what makes this paan ki chaat so exclusive! Tips to make paan ki chaat: 1. Make sure to serve it immediately after assembling, otherwise it will become soggy. 2. Use fresh curd for best flavour. 3. Deep fry the paan on slow flame to make it crispier. 4. You can also add onions for that extra crunch. Enjoy paan ki chaat recipe | betel chaat | paan patta chaat | with detailed step by step images. | [Combine all the ingredients along with approx. 1¼ cups water in a deep bowl and mix well to make a medium thick batter. Keep aside., To make paan ki chaat, heat the oil in a deep non-stick pan, dip each pan leaf at a time into the batter, remove excess batter and deep-fry each on a medium flame till it turns light brown and crisp from both the sides. Drain on an absorbent paper., Break 2 fried paan leaves into pieces and place them on a serving plate., Put ¼ cup of whisked curds, 1 tbsp of sweet chutney and 2 tsp of green chutney evenly over it. Finally sprinkle a little chilli powder, cumin seeds powder, 1 tbsp sev, 1 tbsp pomegranate and ½ tbsp finely chopped coriander., Repeat steps 1 to 3 to make 9 more plates., Serve the paan ki chaat immediately.] | [Energy, 150 cal, Protein, 7.3 g, Carbohydrates, 17.2 g, Fiber, 3.8 g, Fat, 4.6 g, Cholesterol, 8 mg, Sodium, 27.5 mg] | paan-ki-chaat-40796r |
| rcp40139 | Paan Shot | NA | Veg | [betel leaves (paan), gulkand, paan (betel leaves) masala, fennel seeds (saunf), vanilla ice cream, ice-cubes] | 5 mins | 0 mins | [No Cook Indian, Indian Drinks / Sharbats, Traditional Indian Mithai, Indian Party, desserts, Indian Veg] | 12Makes 12 shots | Indian | paan shots recipe | betel leaves drink | paan sharbat | paan drink | with amazing 12 images. The Paan Shot is a mouth-watering combination of paan and rose gulkhand with spices and ice-cream, which melts in your mouth and tickles your taste buds. Here’s a paan drink that combines the dessert and after-meal paan into one exciting glassful! Every sip of this aromatic paan drink will send a lovely tingle down your spine. Also, thispaan drink is easy to make yo can make it when you have guests coming in for dinner, so you can end their meal on the note of paan shot. The method to make paan shot is very very simple, all you need to do is take a blender, tear betel leaves also known as Calcutta paan leaves into it. Further, add paan masala which is easily available and sold at any near by paan wala shop. Next, add gulkand. Gulkand is a paste made with fresh roses for their sweet and unique taste. In case you don’t find gulkand, you can use a combination of sugar and rose syrup but that will not produce the same result. Add fennel seeds which would give the paan taste to our yummy shots. Add ice cubes, which won't only make the paan shots colder but will give a texture. Finally, add ice cream which will provide creaminess and sweetness to the paan drink. Blend all the ingredients together, transfer to a jar and refrigerate for an hour which will help the flavor of the ingredients enhance and come together. Lastly, pour paan shots in glasses and garnish with pistachio and almond slivers. This paan drink is pilled up with a lots of flavors, make it for your next party and I am sure your family and friends would love this unique and refreshing drink. You can also make and relish this refreshing paan drink on hot an humid summer days. For more after-dinner treats check out our collection of recipes for sorbets and frozen desserts or just nibble on small chocolaty treats like Rum Centered Chocolates, Candied Orange Chocolate and Chocolate Coated Strawberries from our collection of Chocolate Dessert recipes. Enjoy paan shots recipe | betel leaves drink | paan sharbat | paan drink | with detailed step by step photos and video below. | [To make paan shot, combine all the ingredients in a mixer and blend till smooth., Refrigerate for at least 1 hour., Pour equal quantities of the paan shot into 12 shot glasses and serve chilled.] | [Energy, 52 cal, Protein, 1.1 g, Carbohydrates, 6.6 g, Fiber, 0 g, Fat, 2.3 g, Cholesterol, 0 mg, Sodium, 0 mg] | paan-shot-40139r |
| rcp3013 | Pachranga Achaar | NA | NA | [mango cubes, soaked kabuli chana (white chick peas), lotus stem (kamal kakdi / bhein), nigella seeds (kalonji), coriander (dhania), turmeric powder (haldi), fennel seeds (saunf), carom seeds (ajwain), fenugreek (methi) seeds, dry red chilli flakes (paprika), mustard (rai / sarson) oil, salt] | 4 mins | 0 mins | [Punjabi Raita | Punjabi Chutney | Achar, Pickles / Achar, Spicy Achar] | 3Makes 3 servings | Punjabi | Pachranga achaar is a famous punjabi pickle which i came across quite accidentally enroute from delhi to ludhiana. There was a huge pickle factory on the highway by the side of which i stopped. Here i discovered they were manufacturing and exporting a whole array of north indian pickles. I stumbled upon this pickle which i thought was totally amazing. I took a small sample back home with the sole purpose of being able to make it myself. Like all punjabi pickles, this one too was made using mustard oil. Pachranga achaar as its name suggests is made using five main ingredients - raw mangoes, chick peas, lotus stem, karonda and amlas or limes, pickled with whole spices. In this recipe, i have used a combination of raw mangoes, chick peas and lotus stem omitting karonda and amlas but you can add more vegetables if you like. Serve this achaar with parathas, to tantalize your taste buds. | [Place the mango pieces on a large sieve. Cover the sieve with a clean muslin cloth and place it under the sun for 4 to 6 hours. Keep aside., Drain the kabuli chana. Keep aside., Combine the nigella seeds, coriander seeds, turmeric powder, fennel seeds, ajwain, fenugreek seeds, chilli flakes, mustard oil and salt and mix well., Add the mango pieces, kabuli chana and lotus stems and toss well., Bottle the pickle in a sterilised glass jar., Press the ingredients in the jar using the back of a spoon so that all the pickle ingredients are immersed in oil., Keep the jar in the sun for 4 to 5 days, tossing the ingredients in the jar occasionally. This pickle is then ready to serve. This can be stored for upto 1 year.] | [Energy, 802 cal, Protein, 5.5 g, Carbohydrates, 40.3 g, Fiber, 8.7 g, Fat, 68.7 g, Cholesterol, 0 mg, Sodium, 10378.4 mg] | pachranga-achaar-3013r |
| rcp4387 | Padvali Roti, Gujarati Thin Rotli Recipe | Dinner | NA | [whole wheat flour (gehun ka atta), oil, salt, oil, whole wheat flour (gehun ka atta), ghee] | 25 mins | 10 mins | [Gujarati Roti, Thepla recipe collection, Jain Rotis, Jain Parathas, Jain Paryushan, Dinner, Indian Party, Tava, Rotis for dinner, Indian breads for dinner] | 4Makes 4 sets (4 set ) | Gujarati | Padvali Roti is a traditional Gujarati roti, which is prepared frequently during the mango season to enjoy with aam ka ras. Although these thin Guajrati rotlis are prepared using just whole wheat flour, like any other roti, the method of rolling and cooking the Padvali Roti in pairs makes them quite different from other varieties like phulkas . The thin Padvali Rotis are cooked only on a tava and not on an open flame. A pair of the rotis are layered for rolling and cooking, in order to make thin rotis that can be cooked perfectly without crisping them or burning them too much. Follow the instructions as given to enjoy perfect Padvali Rotis, and make sure you serve some aam ras with them! Enjoy a typical Gujarati meal of Padvali Rotis and Aam Ras along with Karela Bateta Nu Shaak , Batata Chips Nu Shaak , Fajeto and rice . | [Combine the whole wheat flour, oil and salt in a deep bowl, mix well and knead into a soft dough using enough water., Add 2 to 3 drops of oil and again knead it well., Divide the dough into 8 equal portions., Roll 2 portions of the dough into 63 mm. (2. 5”) diameter circle using a little whole wheat flour for rolling., Brush one side of each of the 2 rolled portions with little oil and sprinkle some whole wheat flour evenly over it., Place one rolled portion over the other with the brushed side facing downwards and again roll into a 225 mm. (7”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the roti on a medium flame till golden brown spots appear on both the sides., Remove on a plate, tap it lightly and gently separate both the layers., Repeat steps 4 to 8 to make 3 more padvali rotis., Apply ghee over it and serve immediately.] | [Energy, 190 cal, Protein, 3.9 g, Carbohydrates, 23.6 g, Fiber, 4 g, Fat, 9.4 g, Cholesterol, 0 mg, Sodium, 6.5 mg] | padvali-roti-gujarati-thin-rotli-recipe-4387r |
| rcp32712 | Pahadi Paneer Tikka ( Kebabs and Tikkis Recipe) | Snacks | NA | [paneer (cottage cheese), onions, capsicum, tomatoes, oil, salt, chopped mint leaves (phudina), chopped coriander (dhania), cumin seeds (jeera), chopped green chillies, lemon juice, fresh cream, curds (dahi), salt] | 15 mins | 25 mins | [Paneer Based Snacks, Tikki Recipes, Collection of Tikki, Barbeque Party Indian Recipes, Cocktail Party, Tava] | 4Makes 4 servings | Indian | Think of the mountains, and you are immediately reminded of fresh scents, green sights and a crisp chill in the air. What would you like to eat in such a situation? Well, the Pahadi Paneer Tikka has it all. It features crisp and juicy veggies along with soft and luscious paneer, all of which have imbibed the tangy notes and spicy flavours of the marinade. What is more, this tikka arrangement is conveniently cooked on a non-stick tava and can therefore be easily prepared at home by anybody. | [Thread the one piece of each paneer, onion, capsicum and tomato onto a toothpick. Repeat with the remaining toothpicks to make more tikkas., Apply the green marinade on the tikkas and keep aside for 15 to 20 minutes., Heat the oil in a non-stick pan and sauté till the tikkas turn golden brown on all sides., Remove from the flame and serve immediately.] | [Not Given] | pahadi-paneer-tikka--kebabs-and-tikkis-recipe-32712r |
| rcp32613 | Pahadi Paneer Tikka Wrap | NA | NA | [chopped mint leaves (phudina), chopped coriander (dhania), hung curds (chakka dahi), cumin seeds (jeera), chopped green chillies, lemon juice, salt, fresh cream, cornflour, paneer (cottage cheese) cubes, capsicum cubes, onion cubes, oil, garlic mayonnaise, shredded cabbage, grated carrot, onion rings, chaat masala, rotis] | 20 mins | 15 mins | [Indian Wraps, Indian Party, Kebab Party, Non-stick Pan] | 4Makes 4 wraps | Indian | Paneer and onions marinated in a delectable curd and mint based marinade, makes this an irresistible tikka! The key to ensuring that the marinade doesn’t slide off the tikkas is to use hung curds and don't miss out the use of cornflour. Wrap the tikkas with a handful of onion rings sprinkled with chaat masala for a simple yet delicious combo! You can also try your hand at other wraps like Bean Sprouts and Veggie Wraps and Stuffed Corn and Capsicum Wrap . | [Combine all the ingredients, except the fresh cream and cornflour, and blend in a mixer to a smooth paste, without using water., Transfer the mixture in a deep bowl, add the fresh cream and cornflour and mix well using a whisk. Keep aside., Combine the pahadi marinade, paneer cubes, capsicum cubes, onion cubes in a deep bowl and toss gently. Cover it with a lid and keep aside to marinate for 10 minutes., On a satay stick, arrange 4 pieces each of capsicum, paneer and onion cubes alternatively., Repeat with the remaining ingredients to make 3 more satays., Heat a non-stick tava (griddle), grease it with little oil and cook the satays on a medium flame using little oil or till the paneer is golden brown in colour from all sides. Keep aside., Place a roti on a clean, dry surface, spread ½ tbsp of garlic mayonnaise evenly over it, put 1½ tbsp of cabbage and carrot in the center, slide 1 paneer tikkas from 1 satay stick in a single row in the centre of the roti, put few onion rings and finally sprinkle little chaat masala evenly over it., To roll, fold the two opposite ends of the roti over the stuffing., Start rolling h roti from one open end over the 2 folded sides., Roll the entire roti tightly and wrap a tissue paper around it., Repeat step 1 to 4 to make 3 more wraps., Serve immediately.] | [Not Given] | pahadi-paneer-tikka-wrap-32613r |
| rcp7588 | Pahadi Paneer Tikkas | NA | NA | [paneer (cottagte cheese) cubes, onion cubes, capsicum cubes, tomato cubes, fresh cream, curds (dahi), oil, salt, chopped mint leaves (phudina), chopped coriander (dhania), cumin seeds (jeera), green chillies, chopped, lemon juice, salt, ] | 25 mins. | 15 mins. | [Indian Party, Healthy Foods for Kids, Quick Indian recipes for Kids, Finger Foods for Babies, Toddlers and Kids, Kids After School, Snack Recipes for Kids] | 6Serves 6. | Indian | A colourful, child-friendly version of a grown-up snack! | [Pierce the cubes of paneer, onions, capsicum and tomato onto the toothpicks in the following order: 1 cube onion, 1 cube capsicum, 1 cube paneer, 1 cube tomato and finally 1 more cube of onion., Apply half the green marinade on the cubes and keep aside for 15 to 20 minutes., Heat 2 teaspoons of oil in a non-stick pan and sauté the tikkas on all sides till they brown lightly (approx. 4 to 5 minutes)., Remove from the pan and keep aside., Heat the remaining 1 teaspoon oil in a non-stick pan, add the rest of the green marinade and fry for a while., Add the cream, curds and salt and cook for some Time. Keep aside., To serve, arrange the tikkas on a serving plate and pour the gravy on top., Serve hot.] | [Carbohydrates, 11.4 gm, Vitamin C, 45.9 mg, Energy, 212 cal, Fat, 14.8 gm, Protein, 8.0 m, Iron, 1.4 mg] | pahadi-paneer-tikkas-7588r |
| rcp1057 | Pahadi Paneer Tikkas ( Entertaining ) | Snacks | NA | [paneer (cottage cheese), capsicum, tomatoes, chopped mint leaves (phudina), chopped coriander (dhania), cumin seeds (jeera), green chillies, lemon, salt, fresh cream, curds (dahi), oil, salt] | 20 mins | 15 mins | [Course, Punjabi Paneer Recipes, Jain Naashta, Starters / Snacks, Barbeque] | 6Makes 6 servings | Punjabi | Smoky paneer pieces in rich mint gravy. | [Cut the paneer, capsicums and tomatoes into 25 mm. Into 25 mm. Squares., Apply half the chutney on them and arrange on skewers., Cook in a tandoor for a few minutes. Alternatively, roast on a flame for a few minutes, until the edges turn pink., Heat the oil and fry the remaining chutney for a while., Add the cream and curds and cook for 1/2 minute. Add salt., Arrange the tikkas on a serving plate., Pour the gravy immediately on top., Serve hot.] | [Not Given] | pahadi-paneer-tikkas--entertaining--1057r |
| rcp22649 | Palak Aur Aloo ki Roti | NA | NA | [spinach (palak), whole wheat flour (gehun ka atta), potatoes, green chilli paste, salt, whole wheat flour (gehun ka atta)] | 15 mins | 20 mins | [Frozen Foods, Indian Freezer Recipes, Indian Tawa, Tava, Babies, Toddler and Kids Iron Rich Foods, High Fiber Foods for Kids, Frozen Foods Indian Paratha] | 6Makes 6 rotis | Indian | Potatoes make these rotis very soft. | [Blend the spinach to a smooth purée in a mixer without adding water., Combine the prepared purée, whole wheat flour, potatoes, green chilli paste, salt and enough water to make a soft smooth dough. Knead well., Divide the dough into 6 equal portions and roll out each portion into a thin circle of 150 mm. (6") diameter, using flour to roll the rotis., Cook one side of a roti on a tava (griddle) and put the other side directly over a gas flame for a few seconds till the roti puffs up and has brown spots on the surface., Serve hot.] | [Energy, 42 cal, Protein, 1.3 g, Carbohydrates, 8.8 g, Fiber, 0.4 g, Fat, 0.2 g, Cholesterol, 0 mg, Vitamin A, 79.7 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.5 mg, Vitamin C, 2.2 mg, Folic Acid, 6.7 mcg, Calcium, 6.4 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 3.8 mg, Potassium, 58.3 mg, Zinc, 0.3 mg] | palak-aur-aloo-ki-roti-22649r |
| rcp3587 | Palak Aur Chawal ki Roti | Dinner | NA | [rice flour (chawal ka atta), steamed rice (chawal), blanched spinach (palak), salt, oil, rice flour (chawal ka atta)] | 15 mins | 20 mins | [Punjabi roti recipes | Punjabi parathas, Dinner, Indian Tawa, Tava, Calcium Rich Rotis & Parathas, Gluten Free Parathas, Rotis for dinner, Indian breads for dinner] | 6Makes 6 rotis | Punjabi | palak aur chawal ki roti recipe | chawal ke atte aur palak ke paratha | Indian spinach rice flour roti | with 25 amazing images. This green coloured Indian flat bread paratha recipe is ideally served with curd/yoghurt and pickle for a full course lunch and dinner. Learn how to make palak aur chawal ki roti recipe | chawal ke atte aur palak ke paratha | Indian spinach rice flour roti | Palak/Spinach is very rich in variety of Vitamins and Minerals, so it is a good thing to include them in your diet. These soft chawal ke atte aur palak ke paratha are best served with a thick dal or a sabzi. A healthy and flavourful Indian spinach rice flour roti which is prepared from spinach puree and other spices. You can use other leafy vegetables or a combination of leafy vegetables like methi, mint etc. to enhance the nutritional value of these rotis. Tips to make palak aur chawal ki roti: 1. Make sure to refresh the spinach using cold water to retain its colour. 2. Serve palak aur chawal ki roti immediately for better taste. 3. Serve palak aur chawal ki roti with sabzi of your choice or you can have it as it is. Enjoy palak aur chawal ki roti recipe | chawal ke atte aur palak ke paratha | Indian spinach rice flour roti | with detailed step by step images. | [To make palak aur chawal ki roti, combine the cooked rice and spinach and blend in a mixture using ¼ cup of water to make a smooth puree., Transfer the puree in to a deep bowl and add rice flour, salt to make a soft dough., Divide the dough into 6 equal parts and roll out each portion into a thin circle of 150 mm. (6") diameter, using flour to roll the rotis., Heat a non-stick tava (griddle) and cook the roti on it, using a little oil, till it turns golden brown in colour from both sides., Repeat with the remaining dough to make 5 more rotis., Serve the palak aur chawal ki roti immediately.] | [Energy, 233 cal, Protein, 3.4 g, Carbohydrates, 37.5 g, Fiber, 2.1 g, Fat, 7.5 g, Cholesterol, 0 mg, Sodium, 10.1 mg] | palak-aur-chawal-ki-roti-3587r |
| rcp34568 | Palak Aur Matki ki Curry ( Microwave Recipe) | NA | Veg | [coriander (dhania), cumin seeds (jeera), fenugreek (methi) seeds, garlic (lehsun), whole dry kashmiri red chillies, turmeric powder (haldi), grated coconut, water, sprouted matki (moath beans), chopped spinach (palak), chopped tomatoes, salt, oil, mustard seeds ( rai / sarson), garlic (lehsun) cloves, curry leaves (kadi patta)] | 15 mins | 22 mins | [Advanced Recipes, Sabzis with Gravies, Leafy Vegetable Sabzis, Microwave Subzi, Indian Curry recipes, North Indian, South Indian, Microwave, Microwave] | 4Makes 4 servings | South Indian | Try out spicy palak aur matki ki curry with sprouted matki and spinach, both of which are notable health boosters. A rather offbeat tempering of mustard seeds, garlic and curry leaves adds a nice touch to this curry. | [Combine the sprouted matki, spinach, tomatoes and salt with 1½ cups of water in a microwave-safe bowl, mix well and microwave on high for 10 minutes, stirring thrice in between after every 3 minutes., Add the prepared ground paste, mix well and microwave on high for 8 minutes, stirring twice in between after every 3 minutes. Keep aside., Put the oil in another microwave-safe bowl and microwave on high for 30 seconds., Add the mustard seeds and microwave on high for 40 seconds., Add the garlic and microwave on high for 2 minutes., Add the curry leaves, mix well and microwave on high for 20 seconds., Pour this tempering over the curry and microwave on high for 1 minute., Serve immediately.] | [Energy, 75 cal, Protein, 1.2 g, Carbohydrates, 2.6 g, Fiber, 2 g, Fat, 6.6 g, Cholesterol, 0 mg, Sodium, 23.9 mg] | palak-aur-matki-ki-curry--microwave-recipe-34568r |
| rcp3566 | Palak Baby Corn Subzi | NA | Veg | [spinach purée, sliced and blanched baby corn, oil, cumin seeds (jeera), asafoetida (hing), chopped onions, ginger (adrak) paste, green chilli paste, garlic (lehsun) paste, dried fenugreek leaves (kasuri methi), coriander (dhania) powder, low-fat milk, salt] | 10 mins | 4 mins | [Punjabi Sabzis, Leafy Vegetable Sabzis, Low Cal Subzis, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Quick Veg Indian Curry, Saute] | 3Makes 3 servings | Punjabi | This is a low cal version of palak paneer in which I have used baby corn instead. Baby corn apart from being low in calories and fat as compared to other vegetables also imparts a crispy texture to the subzi. | [Heat the oil in a deep non-stick pan and add the cumin seeds., When the seeds crackle, add the asafoetida, onions, ginger paste, green chilli paste and garlic paste and sauté on a medium flame for 1 minute., Add the dried fenugreek leaves, coriander powder and 1 tbsp of water, mix well and cook on a medium flame for 1 minute., Add the spinach purée, milk, babycorn and salt, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally., Serve hot., 3½ cups of chopped spinach after blanching, draining and blending in a mixer gives a smooth purée.] | [Energy, 92 cal, Protein, 4.1 g, Carbohydrates, 15.3 g, Fiber, 2.8 g, Fat, 2.2 g, Cholesterol, 0 mg, Sodium, 59.8 mg] | palak-baby-corn-subzi-3566r |
| rcp5712 | Palak Bajra Khichdi | Dinner | Veg | [bajra (black millet), yellow moong dal (split yellow gram), chopped spinach (palak), ghee, salt, cumin seeds (jeera), asafoetida (hing), turmeric powder (haldi)] | 5 mins | 30 mins | [Jain Paryushan, One Dish Vegetarian Meals, One Meal Dinner, collection of khichdi recipes, Indian Cancer Patients, Potassium Rich, Healthy Heart Rice, Khichdi and Biryani] | 3Makes 3 servings | Jain | palak bajra khichdi recipe | bajra moong dal khichdi | healthy bajra khichdi | with 20 amazing images. Stuffed to the core with iron, this palak bajra khichdi is a treat for elders and the children in the family! Bajra itself is a very good source of iron… It has further been enriched with iron by combining it with moong dal and spinach. This bajra moong dal khichdi is a real treat to overcome anemia. Remember to soak the bajra well in advance, else cooking it would be difficult. Also, if serving to senior citizens who have a problem in chewing, then pressure cook the healthy bajra khichadi for 6 to 7 whistles. This will make the bajra very soft. 4 whistles as mentioned in the recipe, bestows this palak bajra khichdi slight but perfectly cooked crunchiness of bajra, which kids and adults would love to indulge into. Notes on palak bajra khichdi recipe. 1. Millets like bajra and nachni keep our system warm and are good to consume during winters as they help in absorbing the nutrients and build muscle tissue. 2. All the ingredients in this Palak Bajra Khichdi have been wisely chosen – bajra, moong dal and spinach. They make the khichdi iron rich. 4.1 g or iron is what you can stock up on by way of 1 serving of this khichdi. This is about 20% of your day’s requirement. Try other iron rich recipes like Mini Jowar Uttapam and Nachni Sesame Khakhra. Enjoy how to make palak bajra khichdi recipe | bajra moong dal khichdi | healthy bajra khichdi | with detailed step by step photos below. | [To make palak bajra khichdi , soak the bajra in enough water for 8 hours. Drain., Wash the yellow moong dal 2 to 3 times under running water and keep aside., In a pressure cooker add the soaked bajra, yellow moong dal, salt and 2 cups of water, mix well and pressure cook for 4 whistles., Allow the steam to escape before opening the lid., Heat the ghee in a deep non-stick pan, add the cumin seeds., When the seeds crackle, add the asafoetida and turmeric powder and sauté on a medium flame for a few seconds., Add the spinach, mix well and cook on a medium flame for 2 to 3 minutes., Add the cooked bajra-yellow moong dal mixture and little salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve the palak bajra khichdi hot.] | [Energy, 249 cal, Protein, 11.8 g, Carbohydrates, 38.8 g, Fiber, 6.4 g, Fat, 5.2 g, Cholesterol, 0 mg, Sodium, 25.4 mg] | palak-bajra-khichdi-5712r |
| rcp42129 | Palak Bread Pakora, Indian Palak Vada | Snacks | NA | [bread crumbs, chopped spinach (palak), besan (bengal gram flour), chopped onions, chilli powder, chopped green chillies, turmeric powder (haldi), salt, oil, tomato] | 15 mins | 25 mins | [Punjabi Swadisht Nashta, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Bread Snack, Pakora Pakoda, Indian Party] | 4Makes 4 servings | Punjabi | palak bread pakora recipe | instant palak vada | Indian bread spinach cutlets | palak bread pakoda tea time snack | with 20 amazing images. palak bread pakora recipe | instant palak vada | Indian bread spinach cutlets | palak bread pakoda tea time snack is a crunchy snack to be enjoyed with family with a cup of tea. Learn how to make instant palak vada. To make palak bread pakora, combine all the ingredients in a deep bowl and knead into a soft sticky dough by adding water only if required. Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers and deep-fry a few pakoras at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with tomato ketchup and green chutney. Bread has a knack of giving any snack a wonderful texture, which is both crisp and melt-in-the-mouth. This Indian bread spinach cutlets is an interesting experiment that harnesses this quality of bread. Made with a dough of bread and palak strengthened with besan and flavoured with spices, these palak bread pakoda tea time snack have an addictive flavour and amazing crispness. They can be served with tea or as a starter at parties. It is sure to be enjoyed by everyone. Just make sure you serve instant palak vada immediately before it loses its awesome crispness. You can also try other party recipes like Fried Vegetable Balls or Eggplant Chaat. Tips for palak bread pakora. 1. Don't mix and keep the batter for too long. It might release water and make deep-frying difficult. 2. Spinach can be replaced with finely chopped fenugreek leaves (methi). 3. Fresh bread crumbs can be replaced with dry bread crumbs. You can them readymade or make bread crumbs at home. Enjoy palak bread pakora recipe | instant palak vada | Indian bread spinach cutlets | palak bread pakoda tea time snack |with step by step photos. | [Combine all the ingredients in a deep bowl and knead into a soft sticky dough by adding water only if required., Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers and deep-fry a few pakoras at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve immediately with tomato ketchup and green chutney.] | [Not Given] | palak-bread-pakora-indian-palak-vada-42129r |
| rcp42517 | Palak Chaat Recipe, Healthy Palak Chaat | Snacks | Veg | [spinach (palak), sweet chutney, green chutney, black salt (sanchal), cumin seeds (jeera) powder, chilli powder, salt, oil, besan (bengal gram flour), chilli powder, carom seeds (ajwain), asafoetida (hing), salt, water] | 15 mins | 15 mins | [Tava, Healthy Heart Starters Snacks, healthy Indian grilled vegetables, Kitty Party Chaat, Monsoon Snacks, Evening Snacks] | 2Makes 2 servings | Indian | Palak is easily available and loved by most people, so we are always exploring new and healthy means of using it. Today, let’s learn the art of cooking besan-coated spinach on a tava with very little oil – because that’s the base of this mouth-watering but healthy chaat recipe. You would have tasted oil-laden Crackling Spinach before, but this is a much healthier and surprisingly tastier alternative. Together with the right amount of chutneys and spices, the crisp palak makes a delicious chaat . Each and every ingredient works in sync with the rest to make this Palak Chaat a total hit! Indulge in it every time you think of having a healthy snack with a peppy chaat touch. Enjoy as an evening tea snack , can also be served at parties like Kitty Party or High Tea Party . | [Dip 2 spinach leaves in the prepared batter and place on a greased tava and cook using ¼ tsp of oil till both the sides turn brown in colour., Repeat step 1 with the remaining spinach leaves and batter., Break them into small pieces using your fingers and put in a deep bowl., Top it with the sweet chutney, green chutney, black salt, cumin seeds powder, chilli powder and salt and toss gently., Serve immediately.] | [Energy, 201 cal, Protein, 9.5 g, Carbohydrates, 26 g, Fiber, 7.5 g, Fat, 6.6 g, Cholesterol, 0 mg, Sodium, 58.3 mg] | palak-chaat-recipe-healthy-palak-chaat-42517r |
| rcp42137 | Palak Chakli, Spinach Murukku Recipe | Snacks | NA | [chopped spinach (palak), chopped green chillies, rice flour (chawal ka atta), besan (bengal gram flour), cumin seeds (jeera), asafoetida (hing), butter, salt, oil] | 15 mins | 25 mins | [South Indian Evening Snacks, Indian Jar Snacks, Evening Tea Snacks, Diwali, Diwali Snacks, Kids Tiffin Box, Kids Jar Snacks] | 40Makes 40 chaklis | South Indian | palak chakli recipe | spinach murukku | palak murukku | spinach chakli Indian jar snack | with 22 amazing recipes. palak chakli recipe | spinach murukku | palak murukku | spinach chakli Indian jar snack is a delicious snack with a charming hue. Learn how to make spinach murukku. To make palak chakli, combine the spinach, green chillies and ¼ cup of water in a mixer and blend till smooth. Keep aside. Combine the rice flour, besan, cumin seeds, asafoetida, butter and salt in a deep bowl and mix well. Add the prepared spinach purée and knead into a soft dough using enough water. Press the dough into a chakli “press” and cover it with the lid. Press out 50 mm. (2”) diameter round swirls of chakli onto an inverted flat thali, working closely from the centre to the outside. Press the chaklis very gently with the back of a flat ladle. Heat the oil in a deep non-stick pan, deep fry a few chaklis at a time on a medium flame, till they turn golden brown in colour and crisp from both the sides. Drain on an absorbent paper. Cool and store in an air-tight container. Use as required. A very attractive chakli with a nice, green flavour and absolutely awesome flavour, the spinach murukku is a jar snack that is sure to get a five-star rating from your family and friends! It will also be a good change from the usual savouries made during festivals. We have made the palak murukku using a dough of rice flour and besan perked up with a flavourful and colourful spinach puree. Serve spinach chakli Indian jar snack to your family or guests along with tea, and watch them enjoy the taste while also wondering what this snack is made of! You can also try other jar snacks like the Moong Dal Nimki or Methi Crispies. Tips for palak chakli. 1. Remember to make this spinach mixture and use it immediately, else you might lose its green colour. 2. When making the dough, add water gradually because the spinach puree itself contributes a part of the required moisture. So, slowly add only the required amount of extra water to make the dough, or else the crispness and shape of your chakli will be compromised. 3. When deep-frying the chakli, keep the flame to medium else there is a chance of the chakli getting burnt. Enjoy palak chakli recipe | spinach murukku | palak murukku | spinach chakli Indian jar snack | with step by step photos. | [Combine the spinach, green chillies and ¼ cup of water in a mixer and blend till smooth. Keep aside., Combine the rice flour, besan, cumin seeds, asafoetida, butter and salt in a deep bowl and mix well., Add the prepared spinach purée and knead into a soft dough using enough water., Press the dough into a chakli “press” and cover it with the lid., Press out 50 mm. (2”) diameter round swirls of chakli onto an inverted flat thali, working closely from the centre to the outside., Press the chaklis very gently with the back of a flat ladle., Heat the oil in a deep non-stick pan, deep fry a few chaklis at a time on a medium flame, till they turn golden brown in colour and crisp from both the sides. Drain on an absorbent paper., Cool and store in an air-tight container. Use as required.] | [Energy, 39 cal, Protein, 0.3 g, Carbohydrates, 3.1 g, Fiber, 0.2 g, Fat, 2.7 g, Cholesterol, 0.4 mg, Sodium, 2.2 mg] | palak-chakli-spinach-murukku-recipe-42137r |
| rcp22166 | Palak Chana Dal, Healthy Zero Oil Spinach Chana Dal | NA | Veg | [chopped spinach (palak), chana dal (split bengal gram), salt, turmeric powder (haldi), mustard seeds ( rai / sarson), curry leaves (kadi patta), asafoetida (hing), slit green chilli, chopped onions, grated jaggery (gur), chilli powder] | 10 mins | 25 mins | [Maharashtrian, Maharashtrian Bhaji, Leafy Vegetable Sabzis, Traditional Indian Sabzis, Easy Vegetarian Curry, Quick Veg Indian Curry, Potassium Rich] | 2Makes 2 servings | Maharashtrian | palak chana dal recipe | healthy spinach chana dal | Indian chana dal palak | zero oil chana dal palak | with 28 amazing images. palak chana dal recipe | healthy spinach chana dal | Indian chana dal palak | zero oil chana dal palak is a nourishing dal – a must for vegetarians. Learn how to make healthy spinach chana dal. To make palak chana dal, combine the chana dal, salt, turmeric powder and ¾ cup of water in a pressure cooker, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat a deep non-stick pan on a medium flame and when hot, add the mustard seeds, curry leaves and asafoetida and dry roast for about 30 seconds or till the mustard seeds crackle. Lower the flame, add the green chilli and onions and dry roast till they turn light brown in colour. Sprinkle a little water if the onions start burning. Add the spinach and dry roast for 1 to 2 more minutes while stirring continuously. Add the cooked dal, jaggery, chilli powder and little salt and mix well. Add ½ cup of water, mix well and simmer for 5 to 7 minutes. Serve hot. A Maharashtrian delight, tweaked to boost the health value! While palak adds vitamin A, iron and folate to this dish, chana dal adds protein, zinc and fibre. Indian chana dal palak is a sneak way of gaining many nutrients in one bowl. The perfectly cooked chana dal gives a pleasing mouthfeel which is enhanced by the addition of basic Indian spice powders like turmeric powder and chilli powder. Simple, yet enjoyable with chapati and a salad of your choice. All healthy individuals to weight wachers and even heart patients to diabetics can include this healthy spinach chana dal in their daily diet. While we have zero oil chana dal palak, if you wish you can temper the mustard seeds and green chilli in 1 tsp of oil. With the combination of palak and chana dal, you can also try a healthy non-fried snack – spinach and chana kebab. Tips for palak chana dal. 1. Soaking chana dal for ½ hour is important to reduce cooking time. 2. Ensure that you do not overcook chana dal, as each grain of dal should be separate and not mashed. 3. Spinach can be replaced with chopped fenugreek leaves. Enjoy palak chana dal recipe | healthy spinach chana dal | Indian chana dal palak | zero oil chana dal palak | with step by step photos. | [To make palak chana dal, combine the chana dal, salt, turmeric powder and ¾ cup of water in a pressure cooker, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat a deep non-stick pan on a medium flame and when hot, add the mustard seeds, curry leaves and asafoetida and dry roast for about 30 seconds or till the mustard seeds crackle., Lower the flame, add the green chilli and onions and dry roast till they turn light brown in colour. Sprinkle a little water if the onions start burning., Add the spinach and dry roast for 1 to 2 more minutes while stirring continuously., Add the cooked dal, jaggery, chilli powder and little salt and mix well., Add ½ cup of water, mix well and simmer for 5 to 7 minutes., Serve the palak chana dal hot.] | [Energy, 221 cal, Protein, 11.3 g, Carbohydrates, 37.2 g, Fiber, 8.5 g, Fat, 3 g, Cholesterol, 0 mg, Sodium, 52.9 mg] | palak-chana-dal-healthy-zero-oil-spinach-chana-dal-22166r |
| rcp22146 | Palak Chana Pulao | Lunch | Veg | [oil, chopped spinach (palak), boiled kala chana (brown chick peas), cooked brown rice, sliced onions, ginger-garlic (adrak-lehsun) paste, chopped capsicum, chopped tomatoes, turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, salt, chopped coriander (dhania)] | 25 mins | 12 mins | [One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba, Pulaos, Pregnancy Rice, Khichdi & Pulao, Calcium Rich Rice, Khichdi and Biryani, Lunch Pulao Rice] | 4Makes 4 servings | Indian | palak chana pulao recipe | healthy chana palak brown rice | healthy vegetable brown rice | Indian spinach brown rice pulao | with 25 amazing images. A medley of spices, veggies, spinach and kala chana make this Palak Chana Pulao a real tongue-tickler. It acquires the name healthy chana palak brown rice not just because of the use of brown rice but also because of the use other nutria-dense ingredients like spinach, capsicum, tomatoes and kala chana. Learn how to make healthy vegetable brown rice. To make palak chana pulao recipe, firstly cook the brown rice separately. Then dry roast onions, ginger-garlic paste and capsicum. Cook the tomatoes for 3 to 4 minutes and then add all the remaining ingredients and cook for 3 to 4 minutes. Remember to stir it occasionally so that the pulao doesn’t stick to the pan. Brown rice enhances the fibre content of this healthy chana palak brown rice, while spinach makes it look appetizing and colourful while providing a bounty of iron. Fiber will help you keep full for long time and iron will ensure a proper supply of oxygen to all parts of the body, thus avoiding fatigue setting in. Kala chana in Indian spinach brown rice pulao is an ideal ingredient that boosts the nutritive value of this dish with its protein, calcium and vitamin A content. Ensure that you soak the chana well in advance so that it cooks faster and is easy to digest. Serve healthy vegetable brown rice with a bowl of low fat curd to make a complete nourishing meal. Enjoy palak chana pulao recipe | healthy chana palak brown rice | healthy vegetable brown rice | Indian spinach brown rice pulao | with step by step photos. | [To make palak chana pulao, heat the oil a broad non-stick, add the onions and sauté on a medium for 1 to 2 minutes., Add the ginger-garlic paste and capsicum and sauté on a medium flame for 1 to 2 minutes., Add the tomatoes and cook on a medium flame for 2 t o3 minutes, while stirring occasionally., Lower the flame, add the spinach, turmeric powder, chilli powder, coriander-cumin seeds powder, salt and 2 tbsp of water and cook on a medium flame for 1 to 2 minutes., Add the kala chana and brown rice and cook on a medium flame for 3 to 4 more minutes, while stirring occasionally., Serve the palak chana pulao hot garnished with coriander.] | [Energy, 188 cal, Protein, 5.9 g, Carbohydrates, 31.2 g, Fiber, 7.5 g, Fat, 4.4 g, Cholesterol, 0 mg, Sodium, 37.1 mg] | palak-chana-pulao-22146r |
| rcp40823 | Palak Cheese Dosa | Snacks | NA | [blanched spinach (palak), grated processed cheese, chopped onions, chopped tomatoes, chopped ginger (adrak), chopped garlic (lehsun), oil, turmeric powder (haldi), chilli powder, salt, dosa batter, melted butter, sambhar, coconut chutney] | 20 mins | 20 mins | [South Indian, Different Types of Dosa, South Indian Breakfast, Indian Cheese Recipes, Evening Tea Snacks, Indian Tawa, Indian Birthday Party] | 6Makes 6 dosas | South Indian | This dosa is so tasty and cheesy and scrumptious that it could well be a strong competitor for pizzas! Palak Cheese Dosa is an innovative recipe that features buttery dosas layered with a paste of palak, cheese, onions, tomatoes and other taste-givers, followed by a topping of grated cheese. Folded into an appetizing shape, these dosas are truly, completely irresistible! Next time when you have guests over, build a party platter of a wide variety of dosas which everyone is sure to love - Corn Dosa , Dosa Lasagne , Jini Dosa , Moong Dal Dosa . | [Combine the spinach, onion, tomatoes, ginger and garlic in a mixer and blend till smooth without using any water., Heat the oil a broad non-stick pan, add the prepared spinach mixture, turmeric powder, chilli powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside., Heat a non-stick tava (griddle), sprinkle little water and wipe it off gently using a muslin cloth., Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle., Smear 1 tsp butter over it and along the edges and cook on medium flame till the dosa turns light brown in colour., Spread 2 tbsp of the prepared spinach mixture and sprinkle ¼ cup of cheese evenly over it. Cook it on a medium flame for 1 minute or till the cheese melts., Fold the dosa lightly from 3 sides to form a triangle., Repeat steps 3 to 7 to make 5 more dosas., Serve immediately with sambhar and coconut chutney.] | [Energy, 168 cal, Protein, 19.1 g, Carbohydrates, 11.7 g, Fiber, 2.2 g, Fat, 10.1 g, Cholesterol, 29.2 mg, Vitamin A, 3372.9 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.2 mg, Vitamin B3, 0.6 mg, Vitamin C, 18.2 mg, Folic Acid, 76.8 mcg, Calcium, 210.8 mg, Iron, 1.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 66 mg, Potassium, 160.3 mg, Zinc, 0.4 mg] | palak-cheese-dosa-40823r |
| rcp32599 | Palak Chola Dal Dhokla, Chola Methi na Dhokla | Snacks | NA | [chola dal (split cow peas), chopped spinach (palak), chopped fenugreek (methi), chopped dill leaves, ginger-green chilli paste, asafoetida (hing), fruit salt, salt, oil, chopped coriander (dhania)] | 10 mins | 15 mins | [Gujarati Farsans, Gujarati Breakfast, Breakfast Dhokla, Indian Snacks for Entertaining, Low Calorie Indian Snacks, Indian Steamed Snacks, Evening Tea Snacks] | 3Makes 3 servings (18 pieces) | Gujarati | chola dal dhokla recipe | Indian palak chola dal dhokla | healthy chola methi na dhokla | split cow pea dhokla | with 24 amazing images. chola dal dhokla recipe | Indian palak chola dal dhokla | healthy chola methi na dhokla | split cow pea dhokla is a healthy pick-me-up snack with an attractive hue and pleasing taste. Learn how to make Indian palak chola dal dhokla. To make chola dal dhokla, combine the chola dal, spinach, fenugreek leaves, dill leaves and ginger-green chilli paste and blend in a mixer to a smooth paste using ½ cup of water. Transfer it in a deep bowl, add the asafoetida and salt and mix well. Just before steaming, add the fruit salt and 2 tsp of water over it and mix gently. Pour batter into a 175 mm. (7") diameter greased thali and spread it in a circular motion to make an even layer. Steam the dhoklas in a steamer for 12 minutes or till the dhoklas are cooked. Cool slightly and cut it into 18 square pieces. Serve immediately garnished with coriander. Loaded with greens, this quick and easy healthy chola methi na dhokla gives you a burst of nutrients – fibre, vitamin A and proteins. We have made use of chola dal, which is not so commonly used in everyday cooking despite being so healthy. Together with greens like spinach, fenugreek leaves and dill, it makes a very, very tasty snack. With 132 calories per serving (4 to 5 pieces), this Indian palak chola dal dhokla can be included in a diabetic, healthy heart and obesity diet. You can also pair it with a bowlful of nourishing vegetable and basil soup to make a light dinner. Be generous with the garnish of coriander leaves as it gives the split cow pea dhokla a flavourful and aromatic boost. You can also try recipes like Moong Dal Dhokla, Mixed Fruit Chaat and Sprouts Dhokla. Tips for chola dal dhokla. 1. Add the fruit salt just before steaming, else the dhokla might not turn fluffy. 2. Remember to cool the dhoklas before cutting into pieces. This is necessary to get uniform pieces. Enjoy chola dal dhokla recipe | Indian palak chola dal dhokla | healthy chola methi na dhokla | split cow pea dhokla | with step by step photos. | [To make palak chola dal dhokla, combine the chola dal, spinach, fenugreek leaves, dill leaves and ginger-green chilli paste and blend in a mixer to a smooth paste using ½ cup of water., Transfer it in a deep bowl, add the asafoetida and salt and mix well., Just before steaming, add the fruit salt and 2 tsp of water over it and mix gently., Pour batter into a 175 mm. (7") diameter greased thali and spread it in a circular motion to make an even layer., Steam the dhoklas in a steamer for 12 minutes or till the dhoklas are cooked., Cool slightly and cut it into 18 square pieces., Serve the palak chola dal dhokla immediately garnished with coriander.] | [Energy, 132 cal, Protein, 9.7 g, Carbohydrates, 21.3 g, Fiber, 6.8 g, Fat, 0.8 g, Cholesterol, 0 mg, Sodium, 19 mg] | palak-chola-dal-dhokla-chola-methi-na-dhokla-32599r |
| rcp33854 | Palak Chola Dal Idli, Breakfast Recipe | BreakFast | Veg | [chola dal (split cow peas), chopped spinach (palak), lemon juice, ginger-green chilli paste, salt, fruit salt, sambhar, coconut chutney] | 10 mins | 30 mins | [South Indian, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Indian Independence Day, Steamer, Healthy Indian Breakfast, Gluten Free Veg Indian] | 14Makes 14 idlis | South Indian | palak chola dal idli recipe | Vitamin B1, Folic Acid rich healthy idli | steamed split cow peas idli | chola dal idli for diabetics, weight loss | with 25 amazing images. palak chola dal idli is an idli with no fermentation. Learn how to make steamed split cow peas idli. This chola dal idli breaks all stereotypical notions that we usually have about idli – it is not made of rice and urad, it does not require fermentation, yet it is super tasty! Two off-beat ingredients – chola dal and palak form the base of this tasty palak chola dal idli, which gains some additional flavour from ingredients like ginger, green chillies and lemon juice. A dash of fruit salt enables you to cook the batter immediately without requiring any fermentation. This no-fuss palak chola dal idli recipe does not require much preparatory work – just plan ahead and soak the chola dal, that’s all. Together with sambar and coconut chutney, the palak chola dal idli makes a wonderful breakfast. Pro tips for palak chola dal idli. 1. Grease the idli moulds with oil so that the idlis do not stick to the bottom. 2. Just before steaming, add 3/4 tsp fruit salt to the batter. Fruit salt provides a spongy, fluffy texture to the idli. Use neutral flavored fruit salt. 3. Mix gently after adding the fruit salt. If you mix vigorously then your idlis will turn flat. 4. Shake the idli thali with your hands to make the batter settle down. 5. Use neutral (regular flavour) fruit salt. You can also try other recipes like Poha Dhokla and Sevaiyan Upma for breakfast. Enjoy palak chola dal idli recipe | Vitamin B1, Folic Acid rich healthy idli | steamed split cow peas idli | chola dal idli for diabetics, weight loss | | with step by step photos. | [To make palak chola dal idli, combine the chola dal, spinach lemon juice and ginger-green chilli paste along with 1/2 cup of water and blend in a mixer to a smooth paste., Transfer the mixture in a deep bowl, add the salt and mix well., Add the fruit salt and 1 tbsp of water and mix gently., Pour spoonful of the batter into greased idli moulds., Steam in an idli steamer for 10 to 12 minutes or till they are cooked., Repeat with the remaining batter to make more idlis., Serve the palak chola dal idli hot with sambhar and coconut chutney.] | [Energy, 32 cal, Protein, 2.4 g, Carbohydrates, 5.4 g, Fiber, 1.6 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 3.7 mg] | palak-chola-dal-idli--breakfast-recipe-33854r |
| rcp38490 | Palak Chole | BreakFast | Veg | [kabuli chana (white chick peas), salt, spinach (palak), ghee, chopped garlic (lehsun), chopped green chillies, chopped tomatoes, chopped ginger (adrak), lemon juice, punjabi garam masala, coriander (dhania) powder, chopped coriander (dhania)] | 15 mins | 15 mins | [Punjabi Sabzis, Punjabi Breakfast, Frozen Foods, Indian Freezer Recipes, Sabzis with Gravies, Leafy Vegetable Sabzis, Indian Curry recipes, North Indian, South Indian, Indian Pressure Cooker] | 4Makes 4 servings | Punjabi | Kabuli chana or chick peas are often served at “gurudwaras”. Simply prepared they are cooked in a blend of masalas and served with puris. This just shows that the tasty chana requires almost no effort as it can taste brilliant when combined with any other ingredients. Here the kabuli chana has been added to a spinach based gravy after being cooked to perfection by adding some baking powder. | [Clean, wash and soak the kabuli chana overnight., Next day, wash again, drain, add 11/4 cups of water and salt and pressure cook for 4-5 whistles. Keep aside to cool., Heat a vesselful of water and blanch the spinach leaves in it for 2-3 minutes., Drain and blend in a mixer to a smooth paste. Keep aside., Heat the ghee in a pan, add the garlic and green chillies and sauté till they turn golden brown., Add the tomatoes and ginger and mix well., Reduce the flame and cook until the ghee separates., Add the kabuli chana along with the water and salt and cook for 3-4 minutes., Add the spinach purée, lemon juice, punjabi garam masala and coriander powder and stir well., Serve hot garnished with coriander.] | [Energy, 153 cal, Protein, 4.5 g, Carbohydrates, 15.8 g, Fiber, 7.2 g, Fat, 8 g, Cholesterol, 0 mg, Sodium, 26.3 mg] | palak-chole-38490r |
| rcp39656 | Palak Coconut Kadhi | Lunch | NA | [spinach (palak) leaves, besan (bengal gram flour), curds (dahi), oil, cardamoms, cloves (laung / lavang), cinnamon (dalchini), bayleaf (tejpatta), curry leaves (kadi patta), cumin seeds (jeera), mustard seeds ( rai / sarson), chopped onions, chopped green chillies, chopped ginger (adrak), turmeric powder (haldi), chilli powder, salt, coconut milk, chopped coriander (dhania)] | 5 mins | 9 mins | [Indian Lunch, Kadhi recipes from all across India, Microwave, Microwave, Quick Dals / quick Kadhis, Lunch Kadhi] | 4Makes 4 servings | Indian | A delicious kadhi enhanced with vibrant spinach puree and soothing coconut milk, the Palak Coconut Kadhi also has its share of excitement thanks to the myriad spices that are added to it. As always, onions, green chillies and ginger, which are everyday ingredients in an Indian kitchen add to the flavour of this easy kadhi, which is made quicker and simpler using the microwave oven. | [Combine the besan and curds in a bowl and whisk well so that no lumps remain. Keep aside., Put the oil in a deep microwave-safe bowl and microwave on high for 1 minute., Add all the remaining ingredients, except the coconut milk and the besan-curd mixture, mix well and microwave on high for another 2 minutes, stirring once in between after 1 minute., Add the coconut milk and the besan-curd mixture, mix well and microwave on high for 3 more minutes, stirring once in between after 1½ minutes. Keep aside., Place 6 spinach leaves on the turntable and microwave on high for 1 minute., Combine the spinach leaves with ½ cup of the prepared kadhi and blend in a mixer to a smooth purée., Add this purée to the remaining kadhi, mix well and microwave on high for 2 minutes., Serve hot garnished with coriander.] | [Not Given] | palak-coconut-kadhi-39656r |
| rcp750 | Palak Corn and Cheese Paratha | BreakFast | Veg | [whole wheat flour (gehun ka atta), cumin seeds (jeera), chopped spinach (palak), oil, salt, butter, whole wheat flour (gehun ka atta), boiled and crushed sweet corn kernels, grated processed cheese, chopped coriander (dhania), chopped green chillies, garlic (lehsun) paste, turmeric powder (haldi), chilli powder] | 10 mins | 18 mins | [Punjabi roti recipes | Punjabi parathas, Breakfast Theplas, Parathas, Parathas, Stuffed Veg Parathas, All-in-one Parathas, Indian Tawa, Indian Party] | 6Makes 6 parathas | Punjabi | palak corn and cheese paratha recipe | corn spinach paratha | spinach cheese and corn paratha | with 29 amazing images. palak corn and cheese paratha is a delicious and nutritious Indian flatbread. Learn how to make palak corn and cheese paratha recipe | corn spinach paratha | spinach cheese and corn paratha | palak corn and cheese paratha is made with whole wheat flour and spinach dough stuffed with a savory filling of sweet corn, and cheese. The combination of textures and flavors is simply irresistible, making it a perfect breakfast, lunch, or even dinner option. corn spinach paratha is a delightful and nutritious twist to the traditional Indian stuffed paratha. Packed with the goodness of veggies and oozy cheese, this recipe combines flavors and textures to create a wholesome and satisfying meal. Pro tips palak corn and cheese paratha: 1. Remove the excess water from the boiled and chopped corns so that it becomes easier to roll the paratha. 2. Instead of spinach you can add methi to make this recipe. 3. You can also add finely chopped coloured capsicum to enhance the taste of the paratha. Enjoy palak corn and cheese paratha recipe | corn spinach paratha | spinach cheese and corn parathaha recipe | corn spinach paratha | spinach cheese and corn paratha | with detailed step by step photos. | [To make palak corn and cheese paratha, divide the stuffing into 6 equal portions., Combine wheat flour, cumin seeds, spinach, oil and salt, in a deep bowl., Add 3/4 cup water and knead into a soft dough. Divide the dough into 6 equal portions., Place a portion of the dough on a clean, dry surface and roll it into 3 inch (75mm) diameter paratha., Place a portion of the stuffing and seal the edges properly. Roll it into 6 inch (15mm) diameter circle, using wheat flour for rolling., Heat a tava (griddle), place the paratha on a hot tava and cook on a medium flame., Flip the side, apply ½ tsp butter on each side and cook it until light golden brown spots appear., Repeat steps 4 to 7 to make remaining 5 parathas., Serve palak corn and cheese paratha hot.] | [Energy, 179 cal, Protein, 5.9 g, Carbohydrates, 29.4 g, Fiber, 4.9 g, Fat, 5.1 g, Cholesterol, 10.8 mg, Sodium, 82.1 mg] | palak-corn-and-cheese-paratha-750r |
| rcp38854 | Palak Corn Sabzi | NA | Veg | [spinach (palak) puree, blanched and chopped spinach (palak), boiled sweet corn kernels (makai ke dane), ghee, cumin seeds (jeera), chopped garlic (lehsun), chopped green chillies, grated ginger (adrak), salt, fresh cream, garam masala, chilli powder] | 15 mins | 4 mins | [Punjabi Sabzis, Sabzis with Gravies, Leafy Vegetable Sabzis, Traditional Indian Sabzis, Indian Party, Kadai Veg, Quick Sabzis] | 4Makes 4 servings | Punjabi | palak corn sabzi recipe | Punjabi palak corn | healthy spinach corn curry | with 30 amazing images. palak corn sabzi is a Punjabi sweet corn palak curry. Learn how to make Punjabi palak corn. The palak corn sabzi is a mellow preparation of nutrient-rich spinach and sweet corn. These two star ingredients complement each other well not just in flavour and texture, but in looks too. The corn kernels in spinach corn curry look like shiny pearls laid on bright green silk, kindling one's appetite both through the aroma and visual appeal. palak corn sabzi is good for the heart. Sweet corn is rich in fibre. The high vitamin B3 – 2.61 mg / cup is known to reduce cholesterol levels in the body and in turn promote heart health. Pregnant women should turn to palak corn sabzi. Sweet corn is good for pregnancy as high folate content and antioxidants - lutein is good for the foetus. Enjoy palak corn sabzi recipe | Punjabi palak corn | healthy spinach corn curry | with step by step photos. | [To make palak corn sabzi, heat the ghee in a non-stick kadhai and add the cumin seeds., When the seeds crackle, add the garlic, green chillies and ginger and sauté on a medium flame for 1 minute., Add the spinach purée, spinach, corn, salt, 1/2 cup of water, fresh cream, garam masala and chilli powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve palak corn sabzi hot.] | [Energy, 77 cal, Protein, 2 g, Carbohydrates, 8.5 g, Fiber, 1.8 g, Fat, 4.5 g, Cholesterol, 0 mg, Sodium, 21.3 mg] | palak-corn-sabzi-38854r |
| rcp40471 | Palak Dal Soup for Babies and Toddler | NA | NA | [shredded spinach (palak), green moong dal (split green gram)] | 5 mins | 11 mins | [Mixer, Non-stick Pan, Indian Cancer Patients, Calcium Rich Soups] | Makes 0.50 cup | Indian | Palak Dal Soup for Babies and Toddler | Palak Moong Dal Soup for Kids | Dal Spinach Soup for Babies | Spinach Soup for Babies | Palak Green Moong Dal Soup for Babies and Toddlers | 9 Month Old Baby Food | with 15 amazing images. A mouth-watering soup that combines two different food groups – dals and leafy vegetables, this makes a really fulfilling meal in the form of Palak Dal Soup for Babies and Toddler for your child. While your child is sure to be happy with the texture and taste of this Palak Moong Dal Soup for Babies and Toddlers, you will be happy about its nutrient profile, which combines iron, vitamin A and folic acid from spinach and calcium, protein and iron from moong dal. In the beginning months the baby may not have more than 3 to 4 tbsp of this Dal Spinach Soup for Babies, but as the infant turns into a toddler s(he) will. Give the baby some time to get accustomed to all the changes. Enjoy Palak Dal Soup for Babies and Toddler | Palak Moong Dal Soup for Kids | Dal Spinach Soup for Babies | Spinach Soup for Babies | Palak Green Moong Dal Soup for Babies and Toddlers | 9 Month Old Baby Food| with detailed step by step photos | [To make palak dal soup for babies and toddler, combine the spinach, green moong dal and ¾ cup of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Cool slightly and blend in a mixer till smooth., Transfer the mixture into a deep non-stick pan and cook on a medium flame for 1 minute., Serve the palak dal soup for babies and toddler lukewarm.] | [Energy, 57 cal, Protein, 4 g, Carbohydrates, 9.3 g, Fiber, 1.9 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 21.5 mg] | palak-dal-soup-for-babies-and-toddler-40471r |
| rcp42541 | Palak Jeera Nimki | Snacks | NA | [spinach (palak) puree, roasted and crushed cumin seeds (jeera), whole wheat flour (gehun ka atta), salt, whole wheat flour (gehun ka atta)] | 15 mins | 0 mins | [Bengali Snacks, Evening Tea Snacks, Oven, Iron Rich Indian recipes, High Protein Indian recipes, Vitamin A Rich, Beta Carotene, Retinol, High Fiber] | 3Makes 3 cups | Bengali | A non-fried version of the famous Bengali snack, you will love to bite into this Palak Jeera Nimki at tea-time! While the traditional version is usually made of refined flour (maida), which is devoid of most nutrients, here we share a recipe made using whole wheat flour along with iron-rich spinach. It is worth learning how to cook the nimkis on a tava with very little oil as shown here, even though it takes a bit of time. You can make it whenever you find time, cook and store in an airtight container, to enjoy at leisure! You can even pop a few into your snack box to enjoy at work when hunger strikes without warning. | [Combine all the ingredients in a deep bowl, mix well and knead into a semi- stiff dough using enough water., Divide the dough into 2 equal portions., Roll out a portion of the dough into a 250 mm. (10”) diameter circle using little whole wheat flour for rolling., Trim the edges slightly using a sharp knife., Cut into approx. 50 mm. × 50 mm. (2”x 2”) square pieces using a sharp knife. You will get approx. 16 pieces., Repeat steps 3 and 4 to make 16 more pieces using another dough portion., Arrange them on a greased baking tray and bake in a pre-heated oven at 180°c (360°f) for 15 minutes or till they turn crisp from both the sides., Keep aside to cool slightly. Serve or store in an air-tight container and use as required.] | [Energy, 152 cal, Protein, 6.6 g, Carbohydrates, 28.3 g, Fiber, 3.5 g, Fat, 1.4 g, Cholesterol, 0 mg, Sodium, 74 mg] | palak-jeera-nimki-42541r |
| rcp22178 | Palak Kadhi | Lunch | NA | [low fat curds (dahi), besan (bengal gram flour), ginger-green chilli paste, green paste, mustard seeds ( rai / sarson), cumin seeds (jeera), fenugreek (methi) seeds, curry leaves (kadi patta), asafoetida (hing), sugar, grated garlic (lehsun), spinach (palak) purée, salt, chopped coriander (dhania)] | 15 mins | 6 mins | [Punjabi Dals | Punjabi Kadhis, Indian Lunch, Indian Dal and Kadhi, Low Calorie Dals, Low Calorie Kadhis, Saute, Boiled Indian recipes, Non-stick Pan] | 4Makes 4 servings | Punjabi | Ever thought of making kadhi with an infusion of palak? Sounds strange, but tastes and looks very interesting. Palak purée and green paste imparts flavouir along with a bright green colour and vitamin A to the dish. You can skip the garlic if you do not like its flavour. Serve with a bowl of brown rice. | [Combine the curds, besan and 2 cups of water in a deep bowl and mix it well using a hand blender till no lumps remain., Add the ginger-green chilli paste and green paste and mix well. Keep aside., Heat a deep non-stick pan on a medium flame and when hot, add the mustard seeds, cumin seeds, fenugreek seeds, curry leaves and asafoetida and dry roast for about 30 seconds., Add the besan-curds mixture, mix wel land cook on a medium flame for 2 to 3 minutes, while stirring continuously., Add the sugar, garlic, spinach purée and salt, mix well and cook on a medium flame for 2 minutes., Serve hot garnished with coriander.] | [Energy, 61 cal, Protein, 3.6 g, Carbohydrates, 9.9 g, Fiber, 2 g, Fat, 0.7 g, Cholesterol, 0.1 mg, Sodium, 44.4 mg] | palak-kadhi-22178r |
| rcp5569 | Palak Kadhi ( Low Calorie Recipe ) | Lunch | NA | [curd (dahi) low fat curds (dahi), besan (bengal gram flour), chopped spinach (palak), oil, cumin seeds (jeera), ginger-green chilli paste, chopped onions, chilli powder, turmeric powder (haldi), salt] | 10 mins | 7 mins | [Collection of Gujarati Dals / Kadhis, Kadhi recipes from all across India, Indian Party, Non-stick Pan, Healthy Heart Dals & Kadhis, Lunch Kadhi] | 4Makes 4 servings | Gujarati | palak kadhi recipe | spinach kadhi | healthy palak ki kadhi | with 21 amazing images. Traditionally kadhi is a dish which has pakodas in it but this palak kadhi uses freshly cut spinach leaves instead of pakodas. Learn how to make palak kadhi recipe | spinach kadhi | healthy palak ki kadhi | healthy palak ki kadhi is a comforting curry made with fresh spinach leaves and cooked along with yogurt curry. This is an unusual way of adding nutrients to your meal. Adding spinach will help you gain a good amount of nutrients especially it will improve the iron content in your body. Serve spinach kadhi hot with steamed rice for a satisfying lunch or dinner. Tips to make palak kadhi: 1. Instead of palak you can also add methi in the kadhi. 2. You can add a pinch of jaggery to balance the sour taste. 3. Kadhi tends to thicken as it cools down, add little water to adjust the consistency and re-heat. Enjoy palak kadhi recipe | spinach kadhi | healthy palak ki kadhi | with detailed step by step photos. | [To make palak kadhi, combine the curd and gram flour in a deep bowl and whisk till the mixture is smooth. Keep aside., Heat the oil in a deep non-stick kadhai and add the cumin seeds, ginger-green chilli paste, onions and sauté on medium flame for 2 minutes., Add the spinach and sauté on medium flame for 1 minute., Lower the flame and add the curd-besan flour mixture, chilli powder, turmeric powder, 1 cup of water and salt. Cook on a medium flame for 3 to 4 minutes, while stirring continuously., Serve the palak kadhi hot.] | [Energy, 93 cal, Protein, 3.4 g, Carbohydrates, 6.2 g, Fiber, 1 g, Fat, 6.1 g, Cholesterol, 8 mg, Sodium, 22.6 mg] | palak-kadhi--low-calorie-recipe--5569r |
| rcp40527 | Palak Kale and Apple Juice, Kale Spinach Apple Juice | BreakFast | NA | [chopped spinach (palak), kale, bottle gourd (doodhi / lauki) cubes, chopped amla (indian gooseberries), green apple cubes, honey] | 15 mins | 0 mins | [Indian Drinks / Sharbats, Indian Mocktails, Mixer, Quick Healthy Recipes, Healthy quick Indian breakfast, Healthy Indian Breakfast Juices, Smoothies, Fresh Juices] | 4Makes 4 glasses | Indian | palak kale and apple juice recipe | healthy kale spinach apple juice | apple green juice | Indian kale palak juice for weight loss | with 18 amazing images. palak kale and apple juice recipe | healthy kale spinach apple juice | apple green juice | Indian kale palak juice for weight loss is a healthy concoction to begin your day with. Learn how to make healthy kale spinach apple juice. To make palak kale and apple juice, combine all the ingredients in a mixer along with 2 cups of chilled water and blend till smooth. Pour equal quantities of the juice into 4 individual glasses. Refrigerate for at least 1 hour and serve chilled. Kale is considered by experts to be one of the most nutrient-dense ingredients in the world, and fortunately for us, it is tasty too, especially when you choose the mildly-flavoured, small-leaved variety. Here, we have made a mouth-watering apple green juice, which has a very balanced flavour and nice texture. The ingredients of healthy kale spinach apple juice are rich in iron, vitamin C and fibre, which makes it a nutritious snack for weight-watchers. It is quite filling, as all the fibre is retained and not strained. The natural sweetness of apples and honey is enough to flavour this juice, so avoid adding sugar to it. While people with obesity and heart problems can enjoy this kale spinach apple juice, it is recommended that diabetics should avoid the use of honey. You can enjoy this juice in the morning along with your breakfast or in between meals as a nourishing drink. Tips for palak kale and apple juice. 1. The vitamin C is a volatile nutrient, so have this drink immediately on blending. 2. If you are avoiding the use of honey, you might have to reduce the quantity of amla. Enjoy palak kale and apple juice recipe | healthy kale spinach apple juice | apple green juice | Indian kale palak juice for weight loss | with step by step photos. | [To make palak kale and apple juice, combine all the ingredients in a mixer along with 2 cups of chilled water and blend till smooth., Pour equal quantities of the juice into 4 individual glasses., Refrigerate the palak kale and apple juice for at least 1 hour and serve chilled.] | [Not Given] | palak-kale-and-apple-juice-kale-spinach-apple-juice-40527r |
| rcp40922 | Palak Khichdi | Dinner | Veg | [chopped spinach (palak), long grained rice (basmati), yellow moong dal (split yellow gram), turmeric powder (haldi), salt, ghee, garlic (lehsun) paste, ginger (adrak) paste, chopped onions, chopped tomatoes, chilli powder, garam masala, cinnamon (dalchini), cloves (laung / lavang), cardamom (elaichi), cumin seeds (jeera), curry leaves (kadi patta), whole dry kashmiri red chilli, chopped garlic (lehsun), chopped green chillies, curd (dahi), papad] | 20 mins | 23 mins | [Course, Punjabi Pulao | Punjabi Rice, Biryani, Comfort Foods, One Dish Vegetarian Meals, One Meal Dinner, collection of khichdi recipes, Non-stick Pan] | 4Makes 4 servings | Punjabi | palak khichdi | palak dal khichdi | how to make palak khichdi | with 35 amazing images Tiring day at office and looking for a quick and easy dish to make for dinner? Palak Khichdi is an ideal one-dish meal for such a day. It is healthy and stomach filling too. It is an alternative to boring normal khichdi and is protein packed, also makes a balanced meal. Although the list of ingredients to make palak dal khichdi seems long, you will find that they are all common, everyday ingredients that you are sure to find in your Indian kitchen. It is also a good way to add spinach to the diet as spinach is rich in calcium which strengthens your bones and vitamin A and Vitamin C. We have used pureed spinach leaves, some people also prefer chopped spinach leaves. You can do that according to your preference. We have segregated the process of making the palak khichdi in 4 steps. First is the preparation that includes washing, soaking, draining of rice and dal which is again a healthy combination. Also includes, pureeing of spinach. The second step is the process to make palak dal khichdi. Soaked rice and dal are drained and transferred to a pressure cooker, turmeric powder and salt are added and it is pressure cooked. The third step is making the palak dal khichdi, the process is started by tempering of ghee. Ginger and garlic paste is added for taste, I believe it gives an amazing taste to the palak khichdi. Onion, tomatoes and palak puree is added and cooked, Indian spices like red chilli powder and garam masala are added and the prepared rice and dal khichdi is added and cooked. The final step is the tadka which enhances the taste of the palak khichdi and makes it more flavorful. I usually make it at home once a week for a one meal dinner and when my children make a fuss about it, I simply add paneer to the dish and they hog it off without a complaint. Every household has their version of making spinach khichdi but do try our’s, we bet you’ll love it. Enjoy palak khichdi | palak dal khichdi | how to make palak khichdi | detailed step by step photos and video. | [To make palak khichdi, combine the rice and dal in a deep bowl and soak it in enough water for 30 minutes. Drain well. Keep aside., Drain well, combine the rice, dal, turmeric powder, salt and 1½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles., Combine the spinach and 2 tbsp of water in a mixer and blend till smooth. Keep aside., Allow the steam to escape before opening the lid. Keep aside., Heat 2 tbsp of ghee in a deep non-stick pan, add the garlic and ginger paste and sauté on a medium flame for a few seconds., Add the onions and tomatoes and sauté on a medium flame for 3 minutes, while stirring occasionally., Add the spinach purée, chilli powder and garam masala, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the cooked dal-rice mixture, 1½ cups of water and salt and, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside., Heat the remaining 1 tbsp of ghee in a small non-stick pan, add the cinnamon, cloves, cardamom, cumin seeds , curry leaves, kashmiri dry red chillies and sauté on a medium flame for 1 minute., Add the garlic and green chillies and sauté on a medium flame for 30 seconds., Pour the tempering over the palak khichdi and mix well., Serve the palak khichdi hot with fresh curds and papad.] | [Energy, 212 cal, Protein, 4.7 g, Carbohydrates, 25.1 g, Fiber, 2.9 g, Fat, 10.3 g, Cholesterol, 0 mg, Sodium, 26.5 mg] | palak-khichdi-40922r |
| rcp37972 | Palak Kofta Kadhi | NA | NA | [blanched spinach (palak), besan (bengal gram flour), chilli powder, cumin seeds (jeera), soda bi-carb, salt, oil, curds (dahi), besan (bengal gram flour), oil, cumin seeds (jeera), slit green chilli, asafoetida (hing), curry leaves (kadi patta), sliced onions, chopped garlic (lehsun), turmeric powder (haldi), salt] | 15 mins | 20 mins | [Collection of Gujarati Dals / Kadhis, Kadhi recipes from all across India, Deep Fry, Boiled Indian recipes, Indian Party, Pan] | 4Makes 4 servings (4serving ) | Gujarati | The palak koftas are the highlight of this recipe! They transform a simple, everyday kadhi into a more special dish, which can be enjoyed by the family and also served to guests. Make sure you squeeze out the water completely from the spinach after blanching, before adding to the besan mixture. Otherwise, the extra water might make the koftas fall apart. Despite your best efforts, if the koftas are still not binding properly, you can always add a little more besan to hold it together. Add the koftas and give the kadhi a quick heating just before serving. This delicious Palak Kofta Kadhi goes very well with Khichdi or even plain, ghee-laced rice. | [Combine all the ingredients in a deep bowl and mix well., Divide the mixture into 16 equal portions and shape into even-sized rounds., Heat the oil in a deep non-stick kadhai and deep-fry a few koftas at a time they turn golden brown in colour from all the sides., Drain on an absorbent paper and keep aside., Combine the curds and besan in a deep bowl, whisk well and keep aside., Heat the oil in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the green chilli , asafoetida, curry leaves, onions and garlic and sauté on a medium flame for 2 minutes., Add the curds-besan mixture, turmeric powder, salt and 1 cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside., Just before serving, re-heat the kadhi, add the palak koftas, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally., Serve immediately.] | [Energy, 238 cal, Protein, 7.6 g, Carbohydrates, 16.4 g, Fiber, 4.9 g, Fat, 14.6 g, Cholesterol, 8 mg, Sodium, 72.9 mg] | palak-kofta-kadhi-37972r |
| rcp39667 | Palak Kofta Rice | NA | Veg | [chopped spinach (palak), brown rice, cumin seeds (jeera), chopped green chillies, salt, blanched , drained and chopped spinach (palak), grated low-fat paneer (cottage cheese), rice flour (chawal ka atta), chopped green chillies, salt, chopped coriander (dhania)] | 15 mins | 25 mins | [Punjabi Pulao | Punjabi Rice, Biryani, Indian Rice, One Dish Vegetarian Meals, Steam, Indian Pressure Cooker, Pressure Cooker Indian Rice, Khichdi, Pulao, Indian Party] | 5Makes 5 servings | Punjabi | Koftas add zing to the zero oil palak rice. Try making these soft and tasty koftas with low-fat paneer and palak. Not only palak, but low-fat paneer is also a health booster as it contains protein, calcium and vitamin A. Steaming the koftas instead of deep-frying not only slashes down the fat content but also helps to make them soft. | [Keep 2½ cups of water for boiling in a deep non-stick pan., Heat a pressure cooker on a medium flame, and when hot, add the cumin seeds and dry roast on a medium flame for 30 seconds., Add the green chillies and brown rice, mix well and dry roast on a medium flame for 2 to 3 minutes., Add the palak, salt and hot water, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Separate each grain of rice lightly using a fork. Keep aside., Combine all the ingredients in a deep bowl, mix well and keep aside., Divide the mixture into 12 equal portions. Shape each portion into an even sized round., Steam the koftas in a steamer for 7 to 8 minutes. Keep aside., Pour the hot palak rice into a serving plate., Put the paneer palak koftas over the palak rice., Serve hot garnished with coriander.] | [Energy, 173 cal, Protein, 4.1 g, Carbohydrates, 35.9 g, Fiber, 1.8 g, Fat, 1.3 g, Cholesterol, 0 mg, Sodium, 15.4 mg] | palak-kofta-rice-39667r |
| rcp30996 | Palak Makai Khaas | NA | Veg | [chopped spinach (palak), boiled sweet corn kernels (makai ke dane), oil, cumin seeds (jeera), asafoetida (hing), chopped onions, ginger-green chilli paste, dried fenugreek leaves (kasuri methi), desiccated coconut, cumin seeds (jeera) powder, salt] | 15 mins | 12 mins | [Leafy Vegetable Sabzis, Traditional Indian Sabzis, Mother's Day, Father's Day, Indian Party, Non-stick Pan] | 4Makes 4 servings | Indian | A rich preparation of spinach and sweet corn, cooked with a wide assortment of ingredients ranging from coconut for texture to fenugreek leaves for a lilting aroma that one cannot resist... indeed, the Palak Makai Khaas is a luxuriant dish perfect for a Indian Party Recipes What makes this Palak Makai Khaas unique though is that, despite its intense and indulgent taste, it is not too complex or difficult to prepare. Once you methodically keep all the ingredients ready, it would take just minutes to prepare because both palak and sweet corn cook quickly. Serve it hot and fresh with your favourite Parathas Roti or puri. | [Boil enough water in a deep non-stick pan, add the spinach, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Drain and refresh with cold water., Blend the spinach in a mixer to a smooth purée. Keep aside., Heat the oil in a broad non-stick pan and add the cumin seeds and asafoetida., When the seeds crackle, add the onions and ginger-green chilli paste and sauté on a medium flame for 2 to 3 minutes or till they turn translucent., Add the dried fenugreek leaves and desiccated coconut and sauté on a medium flame for another 3 to 4 minutes or till the coconut turns light brown in colour., Add the spinach purée, sweet corn, roasted cumin seeds powder, salt and ¼ cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occassionally., Serve hot.] | [Energy, 130 cal, Protein, 3.5 g, Carbohydrates, 16.2 g, Fiber, 3.6 g, Fat, 6.7 g, Cholesterol, 0 mg, Vitamin A, 3836.5 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.2 mg, Vitamin B3, 0.5 mg, Vitamin C, 22.4 mg, Folic Acid, 96.4 mcg, Calcium, 59.7 mg, Iron, 1.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 44.8 mg, Potassium, 259 mg, Zinc, 0.5 mg] | palak-makai-khaas-30996r |
| rcp4349 | Palak Makai Khaas ( Swadisht Subzian) | NA | NA | [boiled sweet corn kernels (makai ke dane), chopped spinach (palak), oil, cumin seeds (jeera), asafoetida (hing), chopped onions, dried fenugreek leaves (kasuri methi), coconut, ginger-green chilli paste, cumin seeds (jeera) powder, salt] | 15 mins | 6 mins | [Punjabi Sabzis, Traditional Indian Sabzis, Non-stick Pan] | 4Makes 4 servings (4 serving ) | Punjabi | Spinach and sweet corn are a great combination in any form – pulao, sandwich, subzi or khaas! This is because they complement each other suitably in texture, colour and flavour making the overall effect very tempting indeed. Here, they come together in a very flavourful desi recipe, along with onions, coconut, kasuri methi and other spices. Serve the Palak Makai Khaas fresh and hot with any Indian bread of your choice, and soak in the tasteful experience. | [Blanch the spinach in hot water for 1 minute. Drain and refresh with cold water., Allow the spinach to cool completely and blend in a mixer to a smooth purée using ¼ cup of water. Keep aside., Heat the oil in a broad non-stick pan, add the cumin seeds and asafoetida., When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the kasuri methi, desiccated coconut and ginger-green chilli paste, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Add the spinach purée, corn kernels, cumin seeds powder, salt and ¼ cup of water, mix well and cook on a medium flame for 1 minute., Serve hot.] | [Energy, 129 cal, Protein, 3.4 g, Carbohydrates, 16 g, Fiber, 3.7 g, Fat, 6.5 g, Cholesterol, 0 mg, Vitamin A, 3836.5 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.2 mg, Vitamin B3, 0.5 mg, Vitamin C, 22.4 mg, Folic Acid, 96.7 mcg, Calcium, 59.3 mg, Iron, 1.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 43.4 mg, Potassium, 238.7 mg, Zinc, 0.5 mg] | palak-makai-khaas---swadisht-subzian-4349r |
| rcp3877 | Palak Mangodi | NA | Veg | [blanched spinach (palak), crushed readymade moong dal mangodi, coconut oil oil, cumin seeds (jeera), chopped onions, ginger-green chilli paste, garam masala, turmeric powder (haldi), chilli powder, salt] | 20 mins | 20 mins | [Rajasthani Sabzi, Quick Sabzis, Semi-Dry Sabzis, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Indian Party, Pressure Cooker] | 4Makes 4 servings | Rajasthani | palak mangodi recipe | Rajasthani palak mangodi sabzi | mangodi palak | with 30 amazing images. palak mangodi is a Rajasthani sabzi made from palak and mangodi. Learn how to make mangodi palak. Jodhpuris are extremely fond of moong dal mangodis, which they cook in a variety of ways. Their food includes a lot of greens, so that is perhaps how this palak mangodi combination came about. Mangodis tossed in a spicy spinach gravy makes a mouth-watering palak mangodi sabzi. You can make mangodis very easily at home or you can buy them in packets from specialty stores. moong dal mangodis are more common than urad dal mangodis which are made in some parts of Rajasthan. Serve palak mangodi sabzi with bajra roti or jowar roti. Enjoy palak mangodi recipe | Rajasthani palak mangodi sabzi | mangodi palak | with step by step photos. | [To make palak mangodi, blend the spinach to a smooth purée in a mixer without using any water. Keep aside., Combine the mangodi with 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the onions and sauté on a medium flame for 1 minute., Add the ginger-green chilli paste, spinach purée, garam masala, turmeric powder, chilli powder, salt and 1/4 cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Add the cooked mangodis, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Serve palak mangodi immediately., Approx. 7 cups of chopped spinach will yield 13/4 cups of chopped and blanched spinach.] | [Energy, 168 cal, Protein, 9.3 g, Carbohydrates, 21.1 g, Fiber, 5.9 g, Fat, 5.1 g, Cholesterol, 0 mg, Sodium, 95.1 mg] | palak-mangodi-3877r |
| rcp5576 | Palak Masoor Dal | NA | Veg | [chopped spinach (palak), masoor (split red lentil) dal, ginger-green chilli paste, turmeric powder (haldi), oil, cumin seeds (jeera), cardamoms (elaichi), asafoetida (hing), whole dry kashmiri red chillies, curry leaves (kadi patta), chopped garlic (lehsun), tamarind (imli) pulp, salt] | 10 mins | 18 mins | [Healthy Indian Recipes, Indian Pressure Cooker, Healthy Pressure Cooker, Pressure Cooker Vegetables, Pressure Cooker, Non-stick Pan, Iron Rich Indian recipes] | 4Makes 4 servings | Indian | palak masoor dal recipe | low calorie healthy palak masoor dal | masoor dal with spinach | spinach with masoor dal | with 30 amazing images Bored of having the usual dal for your everyday meal try our palak masoor dal recipe, the unbeatable combination of masoor dal with spinach nourishes your body with proteins, iron and folic acid. The palak masoor dal recipe is extremely quick and easy to cook and also the preparation doesn't take much time as you do not require to chop much vegetables. To make low cholesterol palak masoor dal, wash and soak the masoor dal in enough water for an hour. Drain and discard the water. Combine the masoor dal, ginger-green chilli paste, turmeric powder and 2 cups of water in a pressure cooker and pressure cook for 2 whistles. The process of adding green chilli paste will give a unique and amazing flavour to our palak masoor dal. Further, heat the oil in a deep non-stick pan, add the cumin seeds and the cardamom. When the seeds crackle, add the asafoetida, dry red chillies, curry leaves and garlic and sauté on a medium flame for a few seconds. Asafoetida is important as dals and pulses are hard to digest and it will help in digesting them. Add the cooked dal mixture, tamarind pulp, 1 cup of water, spinach and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Our palak with masoor dal is ready to be relished. Tamarind pulp lends a nice tangy flavour to the dal. Needless to add, this is a super-healthy low calorie healthy palak masoor dal as protein-rich dals are an indispensable part of our daily diet! A fragrant spinach and lentil preparation made without the use of any calorie-laden ingredients. Enjoy this low calorie healthy palak masoor dal with phulkas or parathas made on a non-stick pan by only brushing the parathas with oil and not adding extra oil to cook them. Do remember not to overcook this palak masoor dal as the spinach tends to discolour If you like palak masoor dal then do check out our recipes using masoor dal, it has recipes for snacks, soups, main course etc. Enjoy palak masoor dal recipe | low calorie healthy palak masoor dal | masoor dal with spinach | spinach with masoor dal | with detailed step by step photos and video below. | [To make palak masoor dal, wash and soak the masoor dal in enough water for an hour. Drain and discard the water., Combine the masoor dal, ginger-green chilli paste, turmeric powder and 2 cups of water in a pressure cooker and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Heat the oil in a deep non-stick pan, add the cumin seeds and the cardamom., When the seeds crackle, add the asafetida, dry red chillies, curry leaves and garlic and sauté on a medium flame for a few seconds., Add the cooked dal mixture, tamarind pulp, 1 cup of water, spinach and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve the palak masoor dal hot.] | [Energy, 86 cal, Protein, 5.2 g, Carbohydrates, 13.1 g, Fiber, 2.4 g, Fat, 1.5 g, Cholesterol, 0 mg, Sodium, 12 mg] | palak-masoor-dal-5576r |
| rcp40476 | Palak Masoor Dal for Babies and Toddlers | NA | Veg | [chopped spinach (palak), masoor (split red lentil) dal, ghee, cumin seeds (jeera), asafoetida (hing), chopped onions, ginger-garlic (adrak-lehsun) paste, turmeric powder (haldi), chilli powder, salt] | 10 mins | 15 mins | [Indian Pressure Cooker, Boiled Indian recipes, Pressure Cooker Vegetables, Pressure Cooker, Non-stick Pan, Recipes for Baby (10 to 12 Months), Jaundice Indian Food] | 1Makes 0.75 cup | Indian | palak masoor dal for Babies and Toddlers | spinach masoor dal for babies | palak dal with masoor for kids | dal palak recipe for babies | with 25 amazing images. Palak Masoor Dal is a simple home cooked fare which is not only flavourful but most babies find it too attractive to indulge into. Masoor dal cooked till soft, tempered and finally cooked with the addition of chopped spinach and spices from our masala dabba is what describes it perfectly. The ever-popular combo of greens and dal makes this Spinach Masoor Dal for Babies a very nourishing dish. Onions add a mild crunch to the Dal Palak Recipe, while ginger-garlic paste and a moderate amount of spice powders impart an appealing flavour to it. After all, your child is becoming choosy now, and will also seek dishes that please the taste buds! So, we need to pay attention to taste as well. What’s more, this delicious Palak Dal with Masoor for Kids also scores high on the nutrient chart. Spinach is rich in vitamin A , essential for healthy eyes and skin, as well as iron, which is essential for building haemoglobin, while masoor dal is a good source of protein, an important building block of the body. Enjoy palak masoor dal for Babies and Toddlers | spinach masoor dal for babies | palak dal with masoor for kids | dal palak recipe for babies with step by step photos. | [Combine the masoor dal and ¾ cup of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat the ghee in a deep non-stick pan and add the cumin seeds and asafoetida., When the seeds crackle, add the onions and ginger-garlic paste and sauté on a medium flame for 30 seconds., Add the spinach, turmeric powder, chilli powder and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the cooked dal and mash well with a potato masher. Add ¼ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve the palak masoor dal for babies and toddlers lukewarm.] | [Energy, 127 kcal, Protein, 7.1 gm, Carbohydrate, 18.4 gm, Fat, 2.8 gm, Vitamin A, 818.1 mcg, Iron, 2.3 mg] | palak-masoor-dal-for-babies-and-toddlers-40476r |
| rcp41214 | Palak Matar Paneer Sabzi, Spinach and Green Peas Sabzi | NA | NA | [chopped spinach (palak), boiled green peas, paneer (cottage cheese) cubes, oil, cumin seeds (jeera), asafoetida (hing), turmeric powder (haldi), chilli powder, milk, garam masala, coriander-cumin seeds (dhania-jeera) powder, salt] | 25 mins | 7 mins | [Punjabi Sabzis, Semi-Dry Sabzis, Mother's Day, Indian Party, Non-stick Pan, Quick Sabzis, Calcium Rich Indian Recipes] | 4Makes 4 servings | Punjabi | palak matar paneer sabzi recipe | palak matar paneer masala | spinach and green peas sabzi | Punjabi palak matar sabzi | with 65 amazing images. palak matar paneer sabzi recipe | palak matar paneer masala | spinach and green peas sabzi | Punjabi palak matar sabzi is an addictively tasty sabzi. Learn how to make spinach and green peas sabzi. To make palak matar paneer sabzi, heat the oil in a deep non-stick pan, add the cumin seeds and asafoetida and sauté on a medium flame for 30 seconds. Add the spinach and sauté on a medium flame for 3 minutes. Add the paneer, green peas, turmeric powder, chilli powder, milk, garam masala, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve hot. This quick and easy, no-fuss dish brings together three of your favourite ingredients – spinach, cottage cheese and green peas. A tempering of everyday ingredients and a dash of common spice powders gives the trio a fantastic taste. Palak matar paneer masala is thus a must try! This quick everyday spinach and green peas sabzi is a little watery because the spinach is cooked as such and not blended, but nonetheless it tastes too good for you to even think about the consistency. Relish it fresh off the pan! This sabzi combines beautifully with Indian breads of all kinds, be it rotis or phulkas. All health conscious people including those suffering from diabetes, heart and obesity can reduce the oil to 2 tsp and include this Punjabi palak matar sabzi in their diet. They can also make their choice in between full fat paneer and low fat paneer. This sabzi is a storehouse of other key nutrients like fibre, vitamin A, vitamin C, iron, mangnesium and phosphorus. Tips for palak matar paneer sabzi. 1. You can buy ready-made paneer or make paneer at home. It can be made in advance and refrigerated too. 2. Do not sauté the spinach too much, else it might lose its colour. 3. If you are using less oil, then we suggest you cook on a slow flame. 4. Also if required sprinkle little water to avoid the spinach from sticking to the pan. 5. This sabzi can be packed and carried to work. Enjoy palak matar paneer sabzi recipe | palak matar paneer masala | spinach and green peas sabzi | Punjabi palak matar sabzi | with step by step photos. | [To make palak matar paneer sabzi, heat the oil in a deep non-stick pan, add the cumin seeds and asafoetida and sauté on a medium flame for 30 seconds., Add the spinach and sauté on a medium flame for 3 minutes., Add the paneer, turmeric powder, chilli powder, milk, garam masala, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve the palak matar paneer sabzi hot.] | [Energy, 232 cal, Protein, 9.2 g, Carbohydrates, 11.1 g, Fiber, 5.1 g, Fat, 16.7 g, Cholesterol, 0.6 mg, Sodium, 53.5 mg] | palak-matar-paneer-sabzi-spinach-and-green-peas-sabzi-41214r |
| rcp6414 | Palak Methi Chaman | NA | Veg | [chopped spinach (palak), fenugreek (methi) leaves, low fat paneer (cottage cheese), cumin seeds (jeera), cloves (laung / lavang), asafoetida (hing), ginger-green chilli paste, turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, garam masala, cornflour low fat milk, sugar, oil, salt, grated low fat paneer (cottage cheese)] | 10 to 12 mins. | 15 mins. | [Leafy Vegetable Sabzis, Low Cal Subzis, Quick Sabzis] | 4Serves 4. | NA | Go green with this methi and palak combo and build up reserves of vitamin A, calcium and folic acid. | [Blanch the spinach and fenugreek leaves in a vesselful of boiling water., Drain and keep aside to cool., When cool grind to a fine paste., Heat oil in a non-stick pan, add the cumin seeds, cloves and asafoetida and fry for a while., Add the spinach-fenugreek paste and fry for a minute., Add the turmeric powder, red chilli powder, coriander-cumin seed powder, garam masala and salt and mix well., Add the paneer cubes, milk-corn flour mixture and sugar and simmer for another 2 minutes., Serve hot garnished with paneer.] | [Calcium, 100.7 mg., Carbohydrate, 4.1 gm., Energy, 50 kcal., Fat, 2.8 gm., Folic acid, 31.4 mcg., Protein, 2.1 gm., Vitamin A, 1568.7 mcg] | palak-methi-chaman-6414r |
| rcp33272 | Palak Methi Dhokla | Snacks | NA | [chola dal (split cow peas), chopped spinach (palak), chopped fenugreek (methi), oil, green chilli paste, asafoetida (hing), salt, fruit salt, green chutney] | 10 mins | 20 mins | [Gujarati Farsans, Gujarati Breakfast, Breakfast Dhokla, Indian Steamed Snacks, Evening Tea Snacks, Steam, Indian Independence Day] | 6Makes 6 servings (6serving ) | Gujarati | palak methi dhokla recipe | Gujarati palak methi dhokla | steamed snack | spinach dhokla | with 23 amazing images. palak methi dhokla is a wholesome snack which is sure to enjoyed as a family treat. Learn how to make Gujarati palak methi dhokla. A batter of chola dal is fortified with tasty palak, fenugreek leaves and cooked into yummy spinach dhokla that have a tempting aroma and nice flavour. To make palak methi dhokla, soak the chola dal in enough water. Drain and combine with ¾ cup of water and blend in a mixer till smooth. Transfer the mixture into a deep bowl, add the spinach, fenugreek, oil, ginger-green chilli paste, asafoetida and salt and mix well. Just before steaming, sprinkle the fruit salt and add 2 tsp of water evenly over it. When the bubbles form, mix gently. Pour half the batter immediately into a greased 175 mm. (7") diameter thali and shake the thali clockwise to spread it to make an even layer. Steam for 10 to 12 minutes or till the dhoklas are cooked. Cool slightly and cut into equal pieces. Serve palak methi dhokla immediately with green chutney. Since spinach and fenugreek leaves are used in this steamed snack, it also imbibes the characteristic flavour of fenugreek, which is very appetizing. A dash of green chilli paste boosts the flavour of the gujarati palak methi dhokla even more, making it a super-hit dhokla that everyone will love. Tips for palak methi dhokla. 1. You can use any of the greens like spinach and fenugreek also. 2. Add the fruit salt, just before steaming, else you won’t get spongy dhokla. 3. Choose a thali which has slight height so the dhoklas can puff up easily. You can also try other non-fried snacks like Patra and Non Fried Pakodi Chaat. Enjoy palak methi dhokla recipe | Gujarati palak methi dhokla | steamed snack | spinach dhokla | with step by step photos and video below. | [Clean, wash and soak the chola dal in enough water for at least 6 hours. Drain and keep aside., Put in a mixer along with approx. ¾ cup of water and blend till smooth., Transfer the mixture into a deep bowl, add the spinach, fenugreek, oil, green chilli paste, asafoetida and salt and mix well., Just before steaming, sprinkle the fruit salt and add 2 tsp of water evenly over it., When the bubbles form, mix gently., Pour half the batter immediately into a greased 175 mm. (7") diameter thali and shake the thali clockwise to spread it to make an even layer., Steam for 10 to 12 minutes or till the dhoklas are cooked., Cool slightly and cut into equal pieces., Repeat with the remaining batter to make 1 more thali., Serve the palak methi dhokla immediately with green chutney.] | [Energy, 148 cal, Protein, 9.4 g, Carbohydrates, 20.9 g, Fiber, 6.4 g, Fat, 2.9 g, Cholesterol, 0 mg, Sodium, 13.9 mg] | palak-methi-dhokla-33272r |
| rcp215 | Palak Methi Paneer Slice | NA | Veg | [paneer, bread slices, potatoes, boiled and mashed, curds (dahi), chopped corriander (dhania), green chillies, chopped, plain flour (maida), baking soda, salt, chopped spinach (palak), chopped fenugreek (methi) leaves, baking soda, onion, chopped, chopped green chillies, cornflour, ginger, finely chopped, oil, salt, tomatoes slices, grated paneer (cottage cheese)] | 15 min. | 30 min. | [Leafy Vegetable Sabzis, Indian Tawa] | 6Serves 6. | Indian | Paneer forms the base of this dish which is then topped with spinach to form a mildly spiced dish. | [Soak the bread slices in the curds for 10 minutes., Crumble the paneer and knead very well., Add the soaked bread slices, potatoes, coriander, green chillies, flour, soda bi-carb and salt and mix very well., Add 2 teaspoons of water and the soda bi-carb to the spinach and fenugreek and cook on a slow flame until soft., When cooked, drain out the water and blend the leaves in a liquidiser., Heat the oil and fry the onion for 1 minute., Add the green chillies, cornflour and ginger and fry again for a few seconds., Add the blended leaves and salt., Heat a well greased tava. Spread the paneer layer evenly all over the tava, by pressing with the back of a spoon or by hand., Top with the spinach layer and cook for 7 to 8 minutes on a medium flame., Decorate with tomato slices and grated paneer., Serve hot.] | [Not Given] | palak-methi-paneer-slice-215r |
| rcp4312 | Palak Mutter | NA | Veg | [chopped spinach (palak), boiled green peas, cloves (laung / lavang), cinnamon (dalchini), asafoetida (hing), chilli powder, turmeric powder (haldi), dried ginger (soonth) powder, milk, oil, salt] | 10 mins | 20 mins | [Indian Veg Recipes, Mughlai, Leafy Vegetable Sabzis, Calcium Rich Indian Recipes, Calcium Rich Sabzi, Vegetables] | 3Makes 3 servings (3 serving ) | Indian | A succulent preparation of spinach and green peas flavoured elegantly with spice powders and whole spices. Milk helps reduce the bitterness of spinach, and improve the consistency of the subzi. You will love the vibrant colour and enchanting taste of this aromatic Kashmiri dish. | [Heat the oil, add the cloves, cinnamon and asafoetida., Add the spinach and peas along with ½ cup of water and bring it to a boil., Simmer for 10 to 12 minutes till almost all the water evaporates., Add the chilli powder, turmeric powder, ginger powder, milk and salt and mix well., Bring it to a boil and serve immediately.] | [Energy, 142 cal, Protein, 7.1 g, Carbohydrates, 12.4 g, Fiber, 6.8 g, Fat, 6.3 g, Cholesterol, 5.3 mg, Sodium, 76.7 mg] | palak-mutter-4312r |
| rcp36934 | Palak Pakoda Chaat, Palak Chaat | Snacks | NA | [spinach (palak), besan (bengal gram flour), chilli powder, salt, oil, meetha chutney, whisked curds (dahi), teekha chutney, chopped onions, chaat masala, chilli powder, cumin seeds (jeera) powder] | 10 mins | 20 mins | [Punjabi Swadisht Nashta, Mumbai Street Food, Indian Snacks for Entertaining, Chaat, Evening Tea Snacks, Pakora Pakoda, Mother's Day] | 5Makes 5 servings | Punjabi | palak pakoda chaat recipe | palak pakora chaat | Indian palak patta chaat | spinach pakora chaat | with 20 amazing images. palak pakoda chaat recipe | palak pakora chaat | Indian palak patta chaat | spinach pakora chaat is an interesting chatpata chaat, perfect for most occasions. Learn how to make palak pakora chaat. To make palak pakoda chaat, dip each spinach leaf in the prepared batter and deep-fry in hot oil or till the bhajias turn golden brown in colour from all the sides. Repeat with the remaining mixture to make more bhajias. Drain on an absorbent paper. Place 5 deep-fried bhajias on a serving plate, top it with 1 tbsp of meetha chutney, 1 tbsp curd, 1 tbsp teekha chutney and 1 tbsp onions. Finally, sprinkle little chaat masala, chilli powder and cumin seed powder. Serve the palak pakoda chaat immediately. Indian palak patta chaat is a nice simple Indian chaat recipe made with deep fried spinach pakodas topped with curd, chutney and some chaat masala and Indian spices. It is made from spinach pakodas which use spinach leaves that are dipped in a batter of besan and then deep fried. To the spinach pakora chaat we put some meetha chutney and drizzle some whisked fresh curds over. Then sprinkle some teekha chutney, onions, chaat masala and red chilli powder to complete the peppy flavour of chaat. This is loaded with crunchy savouries, juicy veggies, peppy chutneys and spices, which is guaranteed to tickle your taste buds. Try making meetha chutney and teekha chutney at home. If you like palak pakora chaat as an evening tea snack , look at our chaat recipe collection that is easy to prepare and are loved by all. Tips for palak pakoda chaat. 1. When you pick the palak leaves from the bunch, you can maintain a small portion of the stem. 2. Ensure to dry the palak leaves with a clean kitchen towel. If there is any water content left, the batter won’t coat well and the hot oil might splutter while frying. 3. Add water gradually to the batter. We need a thick batter so it coats the spinach leaves well. 4. It is best to use a whisk to mix the batter so there are no lumps remaining in the batter. 5. Deep fry not more than 3 to 4 leaves at a time, because too many leaves at a time might stick to each other. 6. You can adjust the proportion of chutneys as per your choice. 7. A garnish of chopped coriander would further accentuate the flavour of this chaat. Enjoy palak pakoda chaat recipe | palak pakora chaat | Indian palak patta chaat | spinach pakora chaat | with step by step photos. | [To make palak pakoda chaat, dip each spinach leaf one by one in the prepared batter and deep-fry in hot oil or till the pakoda turns golden brown in colour from both the sides. Drain on an absorbent paper., Place 5 deep-fried pakodas on a serving plate, top it with 1 tbsp of meetha chutney, ¼ cup curd, 1/2 tbsp teekha chutney and 1 tbsp onions., Finally sprinkle little chaat masala, chilli powder and cumin seeds powder on top., Serve the palak pakoda chaat immediately.] | [Energy, 265 cal, Protein, 7.6 g, Carbohydrates, 32 g, Fiber, 5.4 g, Fat, 10.7 g, Cholesterol, 8 mg, Sodium, 48.8 mg] | palak-pakoda-chaat-palak-chaat-36934r |
| rcp4088 | Palak Pakoda Kadhi | Lunch | NA | [blanched and chopped spinach, besan (bengal gram flour), chilli powder, cumin seeds (jeera), baking soda, salt, oil, curds (dahi), besan (bengal gram flour), ghee, cumin seeds (jeera), asafoetida (hing), curry leaves (kadi patta), sliced onions, chopped garlic (lehsun), turmeric powder (haldi), green chilli paste, salt] | 15 mins | 15 mins | [Punjabi Dals | Punjabi Kadhis, Indian Lunch, Kadhi recipes from all across India, Deep Fry, Indian Party, Pan, Lunch Kadhi] | 4Makes 4 servings | Punjabi | The humble kadhi transforms into grand fare in this delectable Palak Pakoda Kadhi recipe, where deep-fried spinach pakodas are simmered in lip-smacking yoghurt kadhi. This traditional delight is one that kids and adults will enjoy thoroughly. Take care to add the pakodas only moments before serving so they remain crisp and succulent, just the way they ought to be. Teams up well with hot rice and rotis as well. | [Combine all the ingredients in a deep bowl and knead into a soft dough without using any water., Divide the dough into 8 equal portions and shape each portion into a round ball., Heat the oil in a deep non-stick kadhai and deep-fry, a few pakodas at a time on a medium flame, till they turn golden brown in colour from all the sides., Drain on an absorbent paper and keep aside., Combine the curds, besan and 1 cup of water in a deep bowl, mix well and keep aside., Heat the ghee in a deep non-stick pan and add the cumin seeds., When the seeds crackle, add the asafoetida, curry leaves, onions and garlic and sauté on a medium flame for 2 minutes., Add the turmeric powder, green chilli paste, curds-besan mixture and salt, mix well and cook on a medium flame for 4 minutes, while stirring continuously., Just before serving reheat the kadhi, add the palak pakodas to it, mix well and cook on a medium flame for 1 to 2 minutes., Serve immediately.] | [Energy, 166 cal, Protein, 6.6 g, Carbohydrates, 14.9 g, Fiber, 3.6 g, Fat, 7.7 g, Cholesterol, 8 mg, Sodium, 41.6 mg] | palak-pakoda-kadhi-4088r |
| rcp42079 | Palak Pakora, Palak Pakoda | Snacks | NA | [chopped spinach (palak), chopped onions, chopped green chillies, chilli powder, asafoetida (hing), turmeric powder (haldi), rice flour (chawal ka atta), besan (bengal gram flour), baking soda, salt, oil, tomato] | 15 mins | 20 mins | [Punjabi Breakfast, Maharashtrian Breakfast, Quick Evening Snacks, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Pakora Pakoda] | 3Makes 3 servings | Punjabi | palak pakora recipe | palak pakoda | spinach fritters | crispy spinach pakoda | with 20 amazing images. palak pakoda is an interesting pakoda that combines the vibrant colour of spinach and the exciting crunch of onions with a dash of spice powders for flavour. Learn how to make palak pakora recipe | palak pakoda | spinach fritters | crispy spinach pakoda | palak pakora are crisp and tasty deep-fried spinach fritters made with spinach leaves, gram flour (besan), onion and spices. A must-try recipe, the palak pakora will add more fun to a cup of hot masala chai during the monsoon and winter evenings. You can also try other interesting recipes like the moong dal pakoda and methi pakoda. Tips to make palak pakoda: 1. You may need more or less water to make the mixture because some spinach leaves or onions may have a high water content, so water has to be added keeping these factors in mind. 2. Fry the pakodas on medium flame so that it gets cooked from inside. 3. Adding rice flour makes the pakodas crispy and crunchy. Enjoy palak pakora recipe | palak pakoda | spinach fritters | crispy spinach pakoda | with detailed step by step photos and video. | [Combine all the ingredients in a deep bowl along with approx. 1 tbsp of water and mix well., Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers and deep-fry a few pakoras at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve immediately with tomato ketchup and green chutney.] | [Energy, 339 cal, Protein, 9.7 g, Carbohydrates, 31.5 g, Fiber, 7.3 g, Fat, 19.3 g, Cholesterol, 0 mg, Sodium, 50.5 mg] | palak-pakora-palak-pakoda-42079r |
| rcp33407 | Palak Paneer Dosa | Dinner | Veg | [dosa batter, butter, chopped spinach (palak), chopped paneer (cottage cheese), oil, chopped onions, chopped garlic (lehsun), chopped ginger (adrak), chopped green chillies, chopped tomatoes, salt, garam masala, fresh cream] | 15 mins | 30 mins | [South Indian, South Indian Breakfast, Indian Snacks for Entertaining, Indian Pancakes, One Dish Vegetarian Meals, One Meal Dinner, Mother's Day] | 5Makes 5 dosas | South Indian | palak paneer dosa recipe | paneer palak dosa | Mumbai roadside paneer palak dosa | how to make paneer palak dosa | with 58 amazing images. palak paneer dosa recipe | paneer palak dosa | Mumbai roadside paneer palak dosa | how to make paneer palak dosa is so tasty that visitors to the city of Mumbai carry fond memories of these, and want to try them in their own kitchens all over the world. Learn how to make paneer palak dosa. To make palak paneer dosa, first make the palak paneer stuffing. For that blanch the spinach and blendit into a paste. Then heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the garlic, ginger and green chillies, mix well and sauté on a medium flame for 1 minute. Add the tomatoes and salt, mix well while mashing it with the back of a spoon and cook on a medium flame for 2 minutes, while stirring occasionally. Add the spinach purée and 3 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the garam masala and fresh cream, mix well and cook on a medium flame for 30 seconds, while stirring occasionally. Add the paneer, mix gently and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally. Switch off the flame, divide the filling into 5 portions and keep aside. Then make the dosas, for that, heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth. Pour ½ cup of batter on the tava (griddle) and spread in a circular motion to make a 225 mm. (9") thin dosa. Spread 1 tsp of butter all over the dosa and cook on a medium flame till the dosa turns light brown in colour. Place a portion of the prepared palak paneer stuffing in the center and fold the dosa from 2 sides and press gently. Repeat steps 1 to 4 with the remaining batter and stuffing to make 4 more dosas. Serve the palak paneer dosa immmediately. Mumbai’s roadside food is always in tune with people’s preferences, and offers some dishes that are unique to the Mumbai food scene and much-loved by the people there. The Mumbai roadside paneer palak dosa is one such marvellous creation. Palak and paneer is an evergreen combo, be it in the form of a gravy, rice, sandwich or whatever. The duo comes together as a stuffing for these tasty paneer palak dosa, with the able support of tomatoes, onions and some masalas. This paneer palak dosa tastes absolutely heavenly – creamy, moderately spicy and totally scrumptious. Serve it hot and fresh. You are also sure to enjoy other roadside foods like Schezuan Chopsuey Dosa or Paneer Chilly Dosa. Tips for palak paneer dosa. 1. Chop the paneer pieces small to medium. 2. You should also make sure that the palak paneer stuffing is of the right consistency. If it is too thin, the dosas will become soggy and tear. 3. Spread the stuffing on the dosa only after it is light brown in colour, else the dosa might stick to the tava. Enjoy palak paneer dosa recipe | paneer palak dosa | Mumbai roadside paneer palak dosa | how to make paneer palak dosa | with step by step photos. | [Boil water in a deep non-stick pan, add the spinach, mix well and cook for 2 to 3 minutes on a medium flame, stirring occasionally. Drain, refresh with cold water and keep aside to cool completely., Transfer to a mixer and blend till smooth. Keep aside., Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes., Add the garlic, ginger and green chillies, mix well and sauté on a medium flame for 1 minute., Add the tomatoes and salt, mix well while mashing it with the back of a spoon and cook on a medium flame for 2 minutes, , while stirring occasionally., Add the spinach purée and 3 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the garam masala and fresh cream, mix well and cook on a medium flame for 30 seconds, while stirring occasionally., Add the paneer, mix gently and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally., Switch off the flame, divide the filling into 5 portions and keep aside., To make palak paneer dosa, heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth., Pour ½ cup of batter on the tava (griddle) and spread in a circular motion to make a 225 mm. (9") thin dosa., Spread 1 tsp of butter all over the dosa and cook on a medium flame till the dosa turns light brown in colour., Place a portion of the prepared palak paneer stuffing in the center and fold the dosa from 2 sides and press gently., Repeat steps 1 to 4 with the remaining batter and stuffing to make 4 more dosas., Serve the palak paneer dosa immediately.] | [Energy, 335 cal, Protein, 8.4 g, Carbohydrates, 19.6 g, Fiber, 2.9 g, Fat, 24.8 g, Cholesterol, 45 mg, Sodium, 190.7 mg] | palak-paneer-dosa-33407r |
| rcp1476 | Palak Paneer Paratha, Healthy Spinach Paneer Paratha | Dinner | Veg | [chopped spinach (palak), lemon juice, whole wheat flour (gehun ka atta), salt, ghee, oil, cumin seeds (jeera), chopped green chillies, grated cauliflower, crumbled paneer (cottage cheese), chopped coriander (dhania), dried mango powder (amchur), chilli powder, salt, whole wheat flour (gehun ka atta), oil, curd (dahi)] | 15 mins | 20 mins | [Punjabi roti recipes | Punjabi parathas, Punjabi Paneer Recipes, One Dish Vegetarian Meals, One Meal Dinner, Stuffed Veg Parathas, All-in-one Parathas, Indian Tawa] | 8Makes 8 parathas (8 paratha ) | Punjabi | palak paneer paratha recipe | healthy spinach paneer paratha | palak paneer paratha for weight loss | with 50 amazing images. palak paneer paratha recipe | healthy spinach paneer paratha | palak paneer paratha for weight loss is a healthy one dish meal. Learn how to make healthy spinach paneer paratha. To make palak paneer paratha, for the palak dough combine the whole wheat flour, salt, ghee and the prepared spinach purée in a bowl and knead well to make a semi-soft dough using approx. 1/2 cup of water. Cover and keep aside for 15 minutes. For the stuffing, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the green chillies and saute on a medium flame for a few seconds. Add the cauliflower and saute on a medium flame for 2 minutes. Add paneer, coriander, dried mango powder, chilli powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside. Divide the dough and the stuffing into 8 equal portions. Roll out a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. Place a portion of the stuffing on half of the circle, apply little water along with circumference and fold it over to make a semi-circle. Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil. Place the paratha on it and cook a medium flame till it turns golden brown in colour from both the sides. Keep pressing with spatula so the paratha cooks well. Repeat steps 2 to 5 to make 7 more parathas. Serve immediately with fresh curds. With the refreshing green hue of spinach, these healthy spinach paneer paratha look and taste good! While spinach adds its goodness to the dough, a successful duo of cauliflower and paneer perked up with coriander, green chillies and ginger work their magic in the filling! These palak paneer paratha for weight loss can be enjoyed by heart patients and diabetics too. The use of whole wheat flour, spinach and cauliflower adds fibre and paneer adds in protein, both the nutrients help to add a satiety value. The fibre also helps to manage cholesterol and blood sugar levels. You can make your choice between full fat paneer and low fat paneer. Tips for palak paneer paratha. 1. The spinach puree has to be thick. So do not add too much water while blending spinach. 2. While we have stuffed the paratha and made a semi-circle, you can place the stuffing in the centre, bring all the sides of roti in the centre, seal it and finally roll it again. 3. Grated cauliflower can be replaced with grated carrot. 4. Since very little oil is used to grease the tava before cooking the paratha, we suggest you serve these parathas immediately to enjoy its texture and flavour. Enjoy palak paneer paratha recipe | healthy spinach paneer paratha | palak paneer paratha for weight loss | with step by step photos. | [Combine the whole wheat flour, salt, ghee and the prepared spinach purée in a bowl and knead well to make a semi-soft dough using approx. 1/2 cup of water., Cover and keep aside for 15 minutes., Heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the green chillies and saute on a medium flame for a few seconds., Add the cauliflower and saute on a medium flame for 2 minutes., Add paneer, coriander, dried mango powder, chilli powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside., To make the palak paneer paratha, divide the dough and the stuffing into 8 equal portions., Roll out a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling., Place a portion of the stuffing on half of the circle, apply little water along with circumference and fold it over to make a semi-circle., Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil., Place the paratha on it and cook a medium flame till it turns golden brown in colour from both the sides. Keep pressing with spatula so the paratha cooks well., Repeat steps 2 to 5 to make 7 more parathas., Serve the palak paneer paratha immediately with fresh curds.] | [Energy, 187 cal, Protein, 6.3 g, Carbohydrates, 25.5 g, Fiber, 4.6 g, Fat, 7.2 g, Cholesterol, 0 mg, Sodium, 17.9 mg] | palak-paneer-paratha-healthy-spinach-paneer-paratha-1476r |
| rcp3071 | Palak Paneer Rice for Babies and Toddlers | NA | NA | [chopped spinach (palak), chopped paneer (cottage cheese), rice (chawal), ghee, cumin seeds (jeera), salt, curd (dahi)] | 15 mins | 12 mins | [Pressure Cooker, Recipes for Toddlers (1-3 Years), Babies recipes, 6 to 18 months] | 1Makes 1 cup | NA | palak paneer rice recipe for kids | palak paneer pulao for babies | spinach rice for toddlers | with 17 amazing images. This palak paneer rice for babies is a delicacy that appeals to most toddlers because of its bright green colour. Kids who are 1 year and above also love the soft, chewy texture of paneer, which makes it doubly delightful. Spinach in this spinach and paneer pulao provides much-needed folic acid for your growing baby while paneer is a good source of calcium and protein. Serve this satiating palak paneer rice for babies and toddlers with a cup of fresh curds, to make a delicious meal for lunch or dinner. Tips for palak paneer rice recipe for kds. 1. You need to remember to cut down on the spice while cooking for babies. 2. This spinach and paneer rice for babies and toddlers is rich in protein, vitamin A, folic acid, calcium and a few micronutrients too. 3. Since this Palak Paneer Chawal is for toddlers, add restricted amounts of salt. Use of excessive salt in cooking is a habit which is developed since childhood. Avoid it. Enjoy how to make palak paneer rice recipe for kids | palak paneer pulao for babies | spinach rice for toddlers | recipe with detailed step by step photos and video below. | [To make palak paneer rice for babies and toddlers, heat the ghee in a pressure cooker and add the cumin seeds., When the seeds crackle, add the rice and sauté on a medium flame for 1 minute., Add the spinach, paneer, salt and 1 cup of water, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Serve the palak paneer rice for babies and toddlers lukewarm with fresh curds.] | [Energy, 266 cal, Protein, 7.9 g, Carbohydrates, 34.6 g, Fiber, 0.5 g, Fat, 10.6 g, Cholesterol, 0 mg, Sodium, 12.8 mg] | palak-paneer-rice-for-babies-and-toddlers-3071r |
| rcp38086 | Palak Paneer Roti ( Gluten Free Recipe ) | Dinner | Veg | [chopped spinach (palak), crumbled paneer (cottage cheese), rice flour (chawal ka atta), ragi (nachni / red millet) flour, chilli powder, turmeric powder (haldi), salt, rice flour (chawal ka atta), oil, curd (dahi)] | 10 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Dinner, Breakfast Theplas, Parathas, School Time Snacks, Evening Tea Snacks, One Dish Vegetarian Meals, One Meal Dinner] | 6Makes 6 rotis (6 roti ) | Punjabi | palak paneer roti recipe | gluten free palak paneer roti | healthy palak paneer paratha | with 20 amazing images. palak paneer roti recipe | gluten free palak paneer roti | healthy palak paneer paratha is a simple everyday satiating fare. Learn how to make gluten free palak paneer roti. To make palak paneer roti, combine all the ingredients in a deep bowl and knead into soft dough, using enough warm water. Divide the dough into 6 equal portions and roll out each portion into a circle of 100 mm (4") diameter, using a little rice flour for rolling. Cook each roti on a hot non-stick tava (griddle), using a little oil, till it turns golden brown in colour from both sides. Serve hot with fresh curds. Use the popular palak-paneer combination to make rotis with rice flour and ragi flour, both of which are gluten free! This gluten free palak paneer roti is a wholesome meal perfect for those suffering from gluten intolerance, who cannot tolerate the gluten in wheat. With a unique flavour that of ragi flour and rice flour, spinach fit beautifully into this flavoursome palak paneer roti. What’s more interesting is the use of common spice powders like turmeric powder and chilli powder, which together make this roti appetizing. Use of a calcium rich ragi flour and paneer and folate rich spinach makes healthy palak paneer paratha as a wise choice for many of us. If you wish you can replace the rice flour with jowar flour to make it a tad more healthier. Tips for palak paneer roti. 1. Use fresh paneer for best results. 2. Ensure the dough is soft but not sticky. 3. While rolling, you will notice that the edges of the roti are not clean and uniform. But do not worry, that is because there is not gluten in the flours used. If you find rolling difficult, try rolling between 2 sheets of plastic. Enjoy palak paneer roti recipe | gluten free palak paneer roti | healthy palak paneer paratha | with step by step photos. | [To make palak paneer roti, combine all the ingredients in a deep bowl and knead into soft dough, using enough warm water., Divide the dough into 6 equal portions and roll out each portion into a circle of 100 mm (4") diameter, using a little rice flour for rolling., Cook each roti on a hot non-stick tava (griddle), using a little oil, till it turns golden brown in colour from both sides., Serve the palak paneer roti hot with fresh curds.] | [Energy, 95 cal, Protein, 2.1 g, Carbohydrates, 11 g, Fiber, 1 g, Fat, 4.6 g, Cholesterol, 0 mg, Sodium, 4 mg] | palak-paneer-roti----gluten-free-recipe--38086r |
| rcp41434 | Palak Paneer Toast | Snacks | NA | [spinach (palak) puree, chopped paneer (cottage cheese), butter, plain flour (maida), milk, grated processed cheese, chopped green chillies, salt, toasted bread slices] | 20 mins | 6 mins | [Indian Snacks for Entertaining, Paneer Based Snacks, Evening Tea Snacks, Indian Toast recipes, Toast Sandwich, Indian Independence Day, Raksha - Bandhan] | 10Makes 10 toasts | Indian | palak paneer toast recipe | cottage cheese and spinach on toast | palak paneer sandwich | best spinach toast | with 21 amazing images. palak paneer toast recipe | cottage cheese and spinach on toast | palak paneer sandwich | best spinach toast is an appetizer with a bust of flavours and texture. Learn how to make cottage cheese and spinach on toast. To make palak paneer toast, first make the palak paneer mixture. Heat the butter in broad non-stick pan, add the plain flour, mix well and cook on a medium flame for 1 minute, while stirring continuously using a whisk. Add the milk, salt and black pepper powder, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Add the spinach purée, cheese and green chilies, mix well and cook on a medium flame for 3 minutes, while stirring continuously. Add the paneer and mix gently. Keep aside. Then place a toasted bread slice on a clean, dry surface, spread 2 tbsp of the prepared palak paneer mixture over it and spread it evenly. Repeat step 1 to make 9 more toasts. Serve immediately. Palak and paneer have teamed up successfully in many dishes ranging from subzis to parathas. Here, they come together again to make a very exciting starter, the best spinach toast. This is a nice and cheesy starter, in which crisp pieces of toast are topped with a lusciously creamy mixture of spinach, paneer and cheese. With every bite of palak paneer sandwich you will experience an explode of flavours. You can make the mixture for the cottage cheese and spinach on toast in advance and refrigerate it. Reheat it before using and making toast. You can also try other starter recipes like the Paneer Fritters and the Zucchini Toast. Tips for palak paneer toast. 1. While making the palak paneer mixture, ensure you keep stirring it continuously at every stage as mentioned in the recipe, to avoid the mixture from burning. 2. The paneer to be chopped should be of medium size to enjoy its best texture. 3. If you leave it for too long, it will get soggy. You must make sure you serve it immediately on preparation, while the bread is crisp, so that you can relish the contrast between the creamy topping and the crisp bread. Enjoy palak paneer toast recipe | cottage cheese and spinach on toast | palak paneer sandwich | best spinach toast | with step by step photos. | [Heat the butter in broad non-stick pan, add the plain flour, mix well and cook on a medium flame for 1 minute, while stirring continuously using a whisk., Add the milk, salt and black pepper powder, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Add the spinach purée, cheese and green chilies, mix well and cook on a medium flame for 3 minutes, while stirring continuously., Add the paneer and mix gently. Keep aside., To make palak paneer toast, place a toasted bread slice on a clean, dry surface, spread 2 tbsp of the prepared palak paneer mixture over it and spread it evenly., Repeat step 1 to make 9 more toasts., Serve the palak paneer toast immediately.] | [Energy, 156 cal, Protein, 6.5 g, Carbohydrates, 13.9 g, Fiber, 0.2 g, Fat, 7.8 g, Cholesterol, 14.2 mg, Sodium, 117.4 mg] | palak-paneer-toast-41434r |
| rcp42981 | Palak Paneer Uttapam | Snacks | NA | [semolina (rava / sooji), spinach (palak) puree, curd (dahi), ginger (adrak) paste, fruit salt, salt, oil, chopped onions, chopped tomatoes, chopped green chillies, grated paneer (cottage cheese), chopped coriander (dhania), salt, green chutney] | 10 mins | 20 mins | [South Indian Evening Snacks, South Indian Uttapam, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Indian Snacks for Entertaining, Indian Party, High Tea Party] | 10Makes 10 uttapams | South Indian | palak paneer uttapam | spinach uttapam | suji palak uttapam | with 15 amazing images. palak paneer uttapam is a 10 minutes quick breakfast recipe. Learn how to make palak paneer uttapam | spinach uttapam | suji palak uttapam | palak paneer uttapam recipe is a delicious, nutritious, and wholesome breakfast recipe. Soft and savory uttapam/pancakes topped up with grated paneer, vegetables like onion, tomatoes, freshly chopped chilies, and coriander. The toppings are usually added to the uttapam as it cooks on the griddle/tawa, so they cook along with the batter. Uttapam is also a common street food and healthy too since it is rich in carbohydrates and contains no sugar or saturated fats. Use less oil while preparing and load up on the vegetables to keep these suji palak uttapam healthier. Tips to make palak paneer uttapam: 1. Make sure to use fresh curd to make this recipe. 2. Instead of oil you can cook them in butter or olive oil. 3. Make sure to serve them immediately for the best flavours. Enjoy palak paneer uttapam | spinach uttapam | suji palak uttapam | with detailed step by step photos. | [To make palak paneer uttapam, in a deep bowl, add semolina, palak purée, curd and ¾ cup water and mix well., Heat a non-stick tava (griddle) and grease with a little oil., Pour a ladle of the batter on it and the paneer mixture over it and press it lightly., Cook for 1 minute on a medium flame. Smear a little oil over it and along the edges., Flip over and cook on a medium flame till the uttapam turns brown in colour and crisp from both the sides., Serve the palak paneer uttapam immediately with green chutney.] | [Energy, 154 cal, Protein, 3.1 g, Carbohydrates, 12.7 g, Fiber, 0.3 g, Fat, 10.1 g, Cholesterol, 1.6 mg, Sodium, 8.1 mg] | palak-paneer-uttapam-42981r |
| rcp30899 | Palak Paneer, How To Make Homemade Palak Paneer Recipe | NA | Veg | [chopped spinach (palak), paneer (cottage cheese), oil, chopped onions, garlic (lehsun) cloves, ginger (adrak), green chillies, turmeric powder (haldi), tomato pulp, salt, garam masala, fresh cream] | 20 mins | 10 mins | [Punjabi Sabzis, Sabzis with Gravies, Leafy Vegetable Sabzis, Traditional Indian Sabzis, Indian Independence Day, Raksha - Bandhan, Mahashivaratri] | 4Makes 4 servings | Punjabi | palak paneer recipe | Punjabi palak paneer | homemade palak paneer | spinach with cottage cheese | with 24 amazing images. palak paneer recipe is one of the many of the best loved vegetarian Punjabi dishes are the ones where paneer is combined with a vegetable. Paneer is widely used and very popular in Punjab due to the abundance of milk and milk products in the area. To make homemade palak paneer you need to make a spinach puree first. Then heat the oil in a kadhai , add the onions and sauté on a medium flame till they turn translucent. Add the garlic, ginger, green chillies and turmeric powder and sauté on a medium flame for 1 to 2 minutes. Add the tomato pulp and sauté till the mixture leaves oil, while stirring continuously. Add the spinach purée and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes. Add the salt, garam masala and fresh cream and mix well. Add the paneer, mix gently and cook on a medium flame for another 1 to 2 minutes. Serve spinach with cottage cheese hot. Some tips to make the perfect palak paneer recipe. 1. Blanch the spinach for 2 to 3 minutes. If you boil the spinach for long, the spinach will lose its colour and the Palak Paneer gravy will come out dark. 2. Run the strainer below cold water to refresh the spinach. This stops the cooking process of the spinach. It is a very important step in the Palak Paneer Recipe as you do not want to overcook the spinach. 3. We do not add the garam masala in the beginning because adding it earlier would make it bitter. This combination of spinach and paneer is not only highly nutritious, but is a splendid blend of taste, texture and flavour. The paneer in this homemade palak paneer recipe has been fried to add some extra flavour. You can however add the paneer pieces without frying if required. Serve homemade palak paneer with rotis or parathas. Enjoy palak paneer recipe | Punjabi palak paneer | homemade palak paneer | spinach with cottage cheesee | with detailed step by step photos below. | [To make palak paneer, blanch the spinach in a vesselful of boiling water for 2 to 3 minutes., Drain, refresh with cold water and keep aside to cool for sometime., Blend in a mixer to a smooth purée and keep aside., Heat the oil in a kadhai , add the onions and sauté on a medium flame till they turn translucent., Add the garlic, ginger, green chillies and turmeric powder and sauté on a medium flame for 1 to 2 minutes., Add the tomato pulp and sauté till the mixture leaves oil, while stirring continuously., Add the spinach purée and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes., Add the salt, garam masala and fresh cream and mix well., Add the paneer, mix gently and cook on a medium flame for another 1 to 2 minutes., Serve the palak paneer hot., 4 bunches of spinach will approximately yield 10 cups of chopped spinach.] | [Energy, 320 cal, Protein, 11.8 g, Carbohydrates, 15 g, Fiber, 5.8 g, Fat, 23.6 g, Cholesterol, 0 mg, Sodium, 114 mg] | palak-paneer-how-to-make-homemade-palak-paneer-recipe-30899r |
| rcp30914 | Palak Paratha, Punjabi Palak Paratha, Spinach Paratha | Lunch | NA | [chopped spinach (palak), lemon juice, whole wheat flour (gehun ka atta), plain flour (maida), green chilli paste, ghee, salt, whole wheat flour (gehun ka atta), ghee, curd (dahi)] | 10 mins | 20 mins | [Punjabi roti recipes | Punjabi parathas, Breakfast Theplas, Parathas, Indian Independence Day, Tava, Indian Travel Food Paratha, Lunch Paratha] | 8Makes 8 parathas | Punjabi | palak paratha recipe | Punjabi palak paratha | spinach paratha | healthy palak paratha | with 20 amazing images. Palak Paratha is a quick and easy recipe to make consisting of palak, whole wheat flour, maida, ghee and green chilli paste. This popular Punjabi Palak Paratha can be made healthier with the removal of plain flour and increasing the whole wheat flour. Palak contains large amounts of fibre along with a lot of essential vitamins and minerals. When puréed and combined with the flour imparts a lovely green colour Palak Paratha that's a treat for your eyes. Notes on palak paratha: 1. Add the lemon juice. It enhances the taste of the Palak Paratha. Also, adding lemon juice which is rich in vitamin C will help in the absorption of Iron present in spinach. 2. Maida is often used for making paratha recipes because it makes a more flaky flatbread. But, if you wish to keep this palak paratha recipe healthy then skip adding maida and use 1½ cup of whole wheat flour. 3. Also, add the salt. Be cautious while adding salt because spinach is slighty salty in flavour. You can even add about 1 tbsp ghee at this stage to the dough. Ghee provides softness to the Palak Paratha. 4. Combine all the ingredients and knead to semi-soft dough using enough water. 5. Dip the dough portion in flour and dust of excess flour. Roll out into 150 mm. (6") diameter circle, using a little whole wheat flour for rolling. Do not use excess flour or else it will harden the palak paratha on cooking. You can roll the parathas in any desired shape. 6. Using 1 tsp of ghee, cook the Palak Paratha till brown spots appear on both the sides. Press the edges lightly with the help of flat spoon to ensure even cooking. You can even make use of butter or oil to roast the paratha. Enjoy this Palak Paratha with thick fresh curd and some achaar. All in all its a tasty way to fill your children up with the essential minerals and keep them happy and healthy. Enjoy how to make palak paratha recipe | Punjabi palak paratha | spinach paratha | healthy palak paratha | with detailed step by step photos and video below. | [To make palak paratha, combine the spinach, lemon juice and 2 tbsp of water in a mixer and blend to a smooth purée., Combine all the remaining ingredients including the spinach purée and knead to a semi-soft dough using enough water., Divide the dough into 8 equal portions and roll out each portion into 150 mm. (6") diameter circle, using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook each paratha on both sides, using 1 tsp ghee for each paratha, till brown spots appear on both the sides., Serve the palak parathas hot.] | [Energy, 141 cal, Protein, 2.9 g, Carbohydrates, 16.9 g, Fiber, 1.9 g, Fat, 7 g, Cholesterol, 0 mg, Sodium, 10.9 mg] | palak-paratha-punjabi-palak-paratha-spinach-paratha-30914r |
| rcp42409 | Palak Pudina Sev, Jar Snack | Snacks | NA | [rice flour (chawal ka atta), besan (bengal gram flour), oil, salt, oil, oil, chopped spinach (palak), mint leaves (pudina), coriander (dhania), chopped green chillies, garlic (lehsun), lemon juice, salt, water] | 15 mins | 25 mins | [Punjabi Swadisht Nashta, Gujarati Dry Snacks, Indian Jar Snacks, Evening Tea Snacks, Diwali, Diwali Snacks, Indian Travel Food Dry Snacks] | 4Makes 3.5 cups (3 cup ) | Punjabi | palak pudina sev recipe | palak sev namkeen | Indian style palak sev Diwali snack | jar snack recipe | with 33 amazing images. palak pudina sev recipe is a tongue-tickling Indian snack best paired with a cup of masala chai. Learn how to make Indian style palak sev Diwali snack. The off-beat appearance and colour of the snack first kindle your curiosity and make you take a bite, but once you do, you just can’t stop because it’s so tasty! You can store this yummy jar snack recipe in an airtight container, to enjoy with tea, munch between meals, or even take to the office. To make palak pudina sev, first we need to make the green paste. Combine spinach, mint leaves, coriander, green chillies, garlic, lemon juice, salt and water in a mixer jar and blend till smooth. Combine this paste with rice flour, besan, oil and salt and knead into a soft dough. Grease the sev "press" mould with little oil, transfer the dough into it, press it properly and cover it with the lid. Press out thin strands of the sev into the hot oil, a few at a time and deep-fry on a slow flame till it turns very light brown in colour from all the sides. Drain on an absorbent paper. Keep aside to cool for 5 to 10 minutes. Transfer the sev into a deep bowl and break into pieces using your fingers. Store in an air-tight container and use as required. When you are bored of the usual chilli or ajwain flavoured savouries? Go for this palak sev namkeen. The crispness of this savoury snack, together with the appetizing flavour and aroma of pudina and the pleasant colour of palak make this snack a winner! Making sev is very simple. Be careful about deep-frying Indian style palak sev Diwali snack on a slow flame. Since the strands are very thin, they tend to burn quickly. You can also add finely chopped onions and sprinkle a little lemon juice over the sev, toss it and enjoy it as a variation. Try other jar snack recipes like Phoolwadi or Namak Para Savoury. Tips for palak pudina sev. 1. It is best to make the paste just before kneading the dough, to get the perfect colour of the sev. 2. The garlic in the paste is a flavour enhancer, but Jains can avoid adding it. 3. We suggest that you add the paste gradually while adding the dough, since the quality of the flour varies and thus the amount of water it may absorb for binding also may vary. 4. After frying, break into pieces and allow it to cool completely before storing. Any warmth remaining in the sev while storing might make it soggy. Enjoy palak pudina sev recipe | palak sev namkeen | Indian style palak sev Diwali snack | jar snack recipe | with step by step photos below. | [To make palak pudina sev, combine all the ingredients, including the prepared paste in a deep bowl and knead into a soft dough., Grease the sev "press" mould with little oil, transfer the dough into it, press it properly and cover it with the lid., Press out thin strands of the sev into the hot oil, a few at a time and deep-fry on a slow flame till it turns very light brown in colour from all the sides. Drain on an absorbent paper., Keep aside to cool for 5 to 10 minutes., Transfer the sev into a deep bowl and break into pieces using your fingers., Store the palak pudina sev in an air-tight container and use as required.] | [Energy, 460 cal, Protein, 12 g, Carbohydrates, 52.7 g, Fiber, 8.6 g, Fat, 22.1 g, Cholesterol, 0 mg, Sodium, 46.2 mg] | palak-pudina-sev-jar-snack-42409r |
| rcp40890 | Palak Pulao, Palak Rice, Spinach Rice | NA | NA | [chopped spinach (palak), yellow moong dal (split yellow gram), long grained rice (basmati), oil, chopped onions, garlic (lehsun) paste, chilli paste, chopped tomatoes, salt] | 15 mins | 20 mins | [Pulaos, Indian Pressure Cooker, Pressure Cooker Indian Rice, Khichdi, Pulao, Indian Party, Pressure Cooker, Quick Pressure Cooker, Senior Citizen] | 4Makes 4 servings | Indian | Simple elegance, that describes the Palak Pulao best of all. Easy and tasty, this Spinach Rice is loaded with spinach and moong dal, and derives its flavour from ingredients like onions, green chillies and tomatoes. You will be surprised to note that this Palak Rice does not use any spices, but still has a multi-faceted flavour that includes the pungency of onions and garlic, the spiciness of green chillies and the tanginess of tomatoes. Enjoy it hot and fresh, with a cup of curds or Green Tomato Kadhi . | [Heat the oil in a pressure cooker, add the onions and sauté on a medium flame for 2 minutes., Add the garlic paste, green chilli paste and sauté on a medium flame for 30 seconds., Add the tomatoes, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the spinach, mix well and cook on a medium flame for 2 minutes. While stirring occasionally., Add the dal, rice and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Add 2 cups of hot water, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Serve hot with curds.] | [Energy, 235 cal, Protein, 6.2 g, Carbohydrates, 42.7 g, Fiber, 3.7 g, Fat, 4.4 g, Cholesterol, 0 mg, Sodium, 26.7 mg] | palak-pulao-palak-rice-spinach-rice-40890r |
| rcp43070 | Palak Ragi Dosa | BreakFast | NA | [ragi (nachni / red millet) flour, chopped spinach (palak), curd (dahi), besan (bengal gram flour), oats flour, ginger (adrak) green chilli paste, salt, oil] | 5 mins | 25 mins | [Different Types of Dosa, Breakfast Idlis / Dosas / Uttapam, Evening Tea Snacks, Healthy Foods for Kids, Indian Breakfast Recipes for Kids, Kids After School, Snack Recipes for Kids] | 8Makes 8 dosas | Indian | palak ragi dosa recipe | ragi oats dosa | healthy palak ragi dosa | | [To make palak ragi dosa, in a deep bowl, add ragi flour, spinach, curd, besan, oats flour, ginger green chilli paste, salt to taste and ¾ cup water., Whisk well until no lumps remain., Heat a non-stick tava (griddle), grease it using ¼ tsp oil, sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth., Pour a ladleful of the batter on it and spread it in a circular motion to make a 150 mm. (6”) diameter thin circle., Smear ¼ tsp oil over it and along the edges and cook on a high flame till the dosa turns brown in colour from both the sides., Repeat steps 3 to 5 with the remaining batter to make 7 more dosas., Serve palak ragi dosa immediately.] | [Energy, 76 cal, Protein, 2.3 g, Carbohydrates, 10.6 g, Fiber, 1.9 g, Fat, 2.7 g, Cholesterol, 2 mg, Sodium, 8.2 mg] | palak-ragi-dosa-43070r |
| rcp37297 | Palak Raita Or How To Make Spinach Raita Recipe | NA | NA | [chopped spinach (palak), curd (dahi), salt, chopped green chillies, sugar, freshly ground black pepper (kalimirch)] | 5 mins | 0 mins | [Punjabi Raita | Punjabi Chutney | Achar, Indian Dips / Sauces, Indian Party, Antioxidant Rich Indian, Antioxidant Indian] | 4Makes 4 servings | Punjabi | palak raita recipe | spinach raita | healthy palak raita | with 9 amazing images. This smashingly tasty palak raita recipe is a simple spinach raita made from palak, curds, green chillies, black pepper and a pinch of sugar. This quick palak raita is a perfect accompaniment to any Indian meal. The contrast of dark green palak against the light colour of curds in palak raita is a treat to behold too. Notes on making the perfect palak raita recipe. 1. Beat the dahi well with the help of a whisk. We are whisking the curd beacuse it enhances the texture and mouthfeel of the palak raita. 2. add the chopped spinach. You need not blanch the spinach. All the water soluble nutrients from the spinach will leach out into the water if you blanch them. See why this is a healthy palak raita? this Palak Raita suits one and all. It has calcium rich curd along with spinach. Moreover, curd is probiotic and healthy for gut. It’s easy to digest. A serving of this Palak Raita fulfills 28% of and adults daily requirement for calcium and 17% requirement of phosphorus which is great for strong bones. Just ensure that you refrigerate the palak raita for at least half an hour, and till serving time, so that the palak remains crisp and not limp when served. Check out our collection of raita recipes that make a great side when served with a meal or with pulaos and biryanis. Enjoy how to make palak raita recipe | spinach raita | healthy palak raita | with detailed step by step photos and video below. | [To make palak raita, combine the curds, salt, green chillies, sugar, black pepper powder and chopped spinach and mix well., Refrigerate the palak raita for 30 minutes and serve chilled.] | [Energy, 90 cal, Protein, 3.4 g, Carbohydrates, 4 g, Fiber, 0.2 g, Fat, 4.9 g, Cholesterol, 12 mg, Sodium, 19.3 mg] | palak-raita-or-how-to-make-spinach-raita-recipe-37297r |
| rcp41222 | Palak Raita with Onions and Tomatoes | Dinner | NA | [shredded spinach (palak), chopped onions, chopped tomatoes, curds (dahi), black salt (sanchal), salt] | 10 mins | 0 mins | [Quick Recipe, Dinner, Raitas, Indian Party, Quick Healthy Recipes, Calcium Rich Indian Recipes, Iron Rich Indian recipes] | 3Makes 3 servings | Indian | The Palak Raita with Onions and Tomatoes is a vibrant gastronomic treat, that is visually very appealing too. The bowl features a splash of colours like green and red, and a burst of flavours from black salt, onions and tomatoes. The raita is so simple to make, yet tastes very refreshing. It has no masala powders, but the tinge of black salt works well with the onions and tomatoes to boost the flavour of the palak raita. Onions also give it an exciting crunch, while tomatoes share their tanginess. Serve this awesome raita chilled. Makes a fiting accompaniment to rotis like Multigrain Garlic Roti , Stuffed Bajra Roti , Jowar Methi Roti , Jowar Bajre Ki Roti and parathas like Green Pea Parathas and Paneer Paratha . | [Put the curds in a deep bowl and whisk well., Add all the other ingredients and mix well., Serve chilled.] | [Energy, 169 cal, Protein, 6.4 g, Carbohydrates, 8.9 g, Fiber, 0.8 g, Fat, 8.8 g, Cholesterol, 21.3 mg, Sodium, 39.2 mg] | palak-raita-with-onions-and-tomatoes-41222r |
| rcp30943 | Palak Shorba | NA | NA | [chopped spinach (palak), green chillies, mint leaves (phudina), milk, salt, freshly ground black pepper (kalimirch), lemon juice, ghee, crushed garlic (lehsun), ginger (adrak) juliennes] | 15 mins | 15 mins | [Mughlai, Mughlai Shahi Shurvat, Thick / Creamy Indian Soups, Father's Day, Mixer, Pan] | 4Makes 4 servings (4 serving ) | Indian | Mughlai cooking makes use of loads of healthy and leafy green vegetables. Palak or spinach is full of nutritional goodness and can make any dish attractive by giving it a lovely bright green colour. Palak Shorba is a fresh and spicy delicacy that can be savored hot garnished with some ginger. The milk added to this recipe makes it creamy, while the mint and lemon juice combined together, add just the required amount of freshness! You can also try other shorbas like the Moong Dal ka Shorba and Tomato Shorba . | [Boil 2 cups of water in a pan, add the spinach and cook for 3 to 4 minutes., Do not drain. Keep aside and allow to cool., Combine the spinach, mint leaves and green chillies and blend in a mixer to a smooth purée., Transfer the purée into a pan, add the milk and bring to boil., Add the salt, black pepper powder and lemon juice and mix well., For the tempering, heat the ghee in a small pan, add the garlic and sauté till it turns golden brown., Add this tempering to the spinach mixture. Mix well and simmer for 2-3 minutes., Serve hot garnished with ginger juliennes.] | [Energy, 108 cal, Protein, 3.6 g, Carbohydrates, 4.9 g, Fiber, 1.9 g, Fat, 7 g, Cholesterol, 0 mg, Vitamin A, 3936.1 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.2 mg, Vitamin B3, 0.4 mg, Vitamin C, 21.1 mg, Folic Acid, 88.7 mcg, Calcium, 160.4 mg, Iron, 1.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 49.6 mg, Potassium, 191.8 mg, Zinc, 0.2 mg] | palak-shorba-30943r |
| rcp33772 | Palak Shorba, Diabetic Friendly | NA | NA | [chopped spinach (palak), mint leaves (phudina), green chillies, milk, salt, freshly ground black pepper (kalimirch), lemon, ghee, crushed garlic (lehsun), ginger (adrak) juliennes] | 15 mins | 15 mins | [Punjabi Shorbas | Punjabi Soups, Thick / Creamy Indian Soups, Pan, Diabetic Soups] | 4Makes 4 servings | Punjabi | A typical Indian meal starts with traditionally-flavoured soups like tomato soup or shorbas. This is one such, which tops my list of favourites. Healthy and colourful spinach is combined with low fat milk and flavoured with garlic, ginger and chillies. Milk makes the soup aesthetically mild and well-flavoured while pepper and green chillies spice up an otherwise simple soup. | [Boil 2 cups of water in a deep pan, add the spinach and cook for 3 to 4 minutes and keep aside and allow to cool., When cool, add the mint leaves and green chillies and blend in a mixer to a smooth purée., Transfer it into a pan, add the milk and bring to boil., Add the salt, pepper and lemon juice and mix well., For the tempering, heat the ghee in a small pan, add the garlic and sauté over a medium flame till it turns golden brown in colour, while stirring continuously., Add this tempering to the spinach mixture. Mix well and simmer for another 2 to 3 minutes., Serve hot garnished with ginger juliennes., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 107 cal, Protein, 3.5 g, Carbohydrates, 4.7 g, Fiber, 1.7 g, Fat, 7 g, Cholesterol, 8 mg, Sodium, 49.6 mg] | palak-shorba-diabetic-friendly-33772r |
| rcp30869 | Palak Shorba, Punjabi Spinach Soup | NA | Veg | [chopped spinach (palak), mint leaves (pudina), green chillies, milk, salt, freshly ground black pepper (kalimirch), lemon juice, ghee, crushed garlic (lehsun), ginger (adrak) juliennes] | 15 mins | 15 mins | [Punjabi Shorbas | Punjabi Soups, Thick / Creamy Indian Soups, Jhat-Pat Soup, Indian Party, Quick Vegetarian Soups, Vitamin A Rich, Beta Carotene, Retinol, Foods Rich in Vitamin B2 Riboflavin] | 4Makes 4 servings | Punjabi | Punjabi spinach soup recipe | palak shorba | healthy palak soup | with 33 amazing images. Punjabi spinach soup recipe | palak shorba | healthy palak soup is a nourishing bowl for all health conscious people. Learn how to make palak shorba. To make Punjabi spinach soup, boil 2 cups of water in a pan. Add the spinach and cook for 3 to 4 minutes. Drain and keep aside to cool. Combine the spinach, mint leaves and green chillies and blend in a mixer to a smooth purée. Transfer it into a deep pan, add the milk and 1½ cups of water and bring to boil. Add the salt, black pepper powder and lemon juice, mix well and simmer for 1 to 2 minutes. For the tempering, heat the ghee in a small pan, add the garlic and sauté till it turns golden brown. Add this tempering to the palak shorba. Mix well and simmer for 2-3 minutes. Serve hot garnished with ginger juliennes. Punjab is often known as the Land of Abundance! Lush green fields full of wholesome and healthy vegetables and grain cover Punjab’s landscape. Thus it is evident why Punjabi cooking makes use of healthy and leafy green vegetables. Palak or spinach is full of nutritional goodness and can make any dish attractive by giving it a lovely bright green colour like in the recipe of Punjabi spinach soup. Palak shorba is a fresh and spicy delicacy that can be savoured hot garnished with some ginger. The milk added to this recipe makes it creamy, while the mint and lemon juice combine to add just the required amount of freshness! You can also try other shorbas like the Moong Dal ka Shorba and Tomato Shorba. With about 107 calories and 1.7 g of fibre per serving, this healthy palak soup is a flavourful and nutritional boost for weight-watchers. Heart patients too can enjoy this sinful bowl and benefit from the antioxidants from spinach, ginger and garlic. Being sugar free, it is a wise choice for diabetics as well. Tips for palak shorba. 1. This is a winter palak shorba as it's a nice and spicy soup. 2. Reduce green chillies if you want the soup less spicy. We have used 2 green chillies. You can use 1 green chilli. 3. Cool the cooked spinach before putting in the mixer. 4. Use low fat milk in palak shorba if you are on weight loss. Enjoy Punjabi spinach soup recipe | palak shorba | healthy palak soup | with step by step photos. | [To make palak shorba, boil 2 cups of water in a pan. Add the spinach and cook for 3 to 4 minutes. Drain and keep aside to cool., Combine the spinach, mint leaves and green chillies and blend in a mixer to a smooth purée., Transfer it into a deep pan, add the milk and 1½ cups of water and bring to boil., Add the salt, black pepper powder and lemon juice, mix well and simmer for 1 to 2 minutes., For the tempering, heat the ghee in a small pan, add the garlic and sauté till it turns golden brown., Add this tempering to the palak shorba. Mix well and simmer for 2-3 minutes., Serve the palak shorba hot garnished with ginger juliennes.] | [Energy, 107 cal, Protein, 3.5 g, Carbohydrates, 4.7 g, Fiber, 1.7 g, Fat, 7 g, Cholesterol, 8 mg, Sodium, 49.6 mg] | palak-shorba-punjabi-spinach-soup-30869r |
| rcp41313 | Palak Toast Topped with Pizza Sauce and Cheese | Snacks | NA | [chopped spinach (palak), mashed potatoes, chopped onions, green chilli paste, chopped garlic (lehsun), salt, bread slices, oil, pizza sauce, grated processed cheese, tomato ketchup] | 20 mins | 25 mins | [Breakfast Sandwiches, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Indian Toast recipes, Indian Birthday Party, High Tea Party] | 6Makes 6 toasts | Indian | In this totally unique snack, bread slices are layered with a luscious mixture of potatoes and spinach puree flavoured with ginger, garlic and green chillies, and deep-fried till crisp. This crunchy and super tasty toast is then served with a topping of cheese and pizza sauce. Every bite of the Palak Toast Topped with Pizza Sauce and Cheese shows off its exciting blend of flavours and textures to your taste buds! When you apply the palak mixture to the bread, press it well with your fingers to make sure it binds well. Otherwise, it will separate when frying the bread. You also need to be a bit tactful when deep-frying the palak-coated bread. Make sure you fry only one piece at a time, and take care when turning the slice around to avoid oil splashing out. Although a bit of care is needed while making this recipe, it is completely worth the effort because the super-tasty result is very unique and special. You can also try other interesting toasts like the Mixed Vegetable Open Toast and Oats Moong Toast . | [Boil enough water in a deep non-stick pan, add the spinach, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Drain and refresh using cold water., Blend the palak in a mixer to a smooth purée., Combine all the ingredients, including the palak purée in a deep bowl and mix well. Keep aside., Divide the palak mixture into 6 equal portions., Place 1 bread slice on a flat, dry surface and spread a portion of the palak mixture evenly on the slice and press it lightly., Repeat step 2 to make 5 more such bread slices., Heat the oil in a deep non-stick pan and deep-fry the bread slice topped with palak mixture, till it turns golden brown in colour. Drain on an absorbent paper., Top with 1 tbsp of pizza sauce and 1 tbsp of cheese evenly over each deep-fried bread slice., Serve immediately with tomato ketchup.] | [Energy, 150 cal, Protein, 5.1 g, Carbohydrates, 18.4 g, Fiber, 2.1 g, Fat, 5.1 g, Cholesterol, 9 mg, Sodium, 155.2 mg] | palak-toast-topped-with-pizza-sauce-and-cheese-41313r |
| rcp3885 | Palak Toovar Dal | NA | Veg | [chopped spinach (palak), toovar (arhar) dal, chopped green chillies, ginger (adrak) paste, turmeric powder (haldi), salt, ghee, bayleaves (tejpatta), cloves (laung / lavang), whole dry kashmiri red chillies, cumin seeds (jeera), asafoetida (hing), chilli powder, chopped coriander (dhania)] | 15 mins | 16 mins | [Rajasthani Kadhi, Dal, Celebration Dals, Indian Pressure Cooker, Pressure Cooker Vegetables, Calcium Rich Indian Recipes, Iron Rich Indian recipes, Vitamin C Rich Indian recipes] | 6Makes 6 servings (6 serving ) | Rajasthani | palak toovar dal recipe | dal palak | healthy palak tuvar dal | pressure cooked dal palak | with 30 amazing images. palak toovar dal recipe | dal palak | healthy palak tuvar dal | pressure cooked dal palak is a simple dal brimming with nutrients. Learn how to make dal palak. To make palak toovar dal, combine the toovar dal, spinach, green chillies, ginger paste, turmeric powder, salt and 3 cups of water in a pressure cooker, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Blend the dal to a coarse mixture using a hand-blender. Keep aside. Heat the ghee in a broad non-stick pan, add the bayleaves, cloves, red chillies, cumin seeds and asafoetida and sauté on a medium flame for a few seconds. When the seeds crackle, pour the tempering over the cooked dal, add the chilli powder and coriander, mix well and cook on medium flame for 4 to 5 minutes, while stirring occasionally. Serve hot. Toovar dal has a knack of combining well with greens, providing the right mushiness without becoming gooey. In dal palak, spinach and toovar dal come together, smartly pressure-cooked and hand-blended to the right consistency. A couple of whole spices added as a tempering impart a fresh aroma and irresistible flavour to the pressure cooked dal palak. This dal, though not very recognized on the restaurant menu, will surely turn out to be your favourite and you will surely add it to your menu. Try it out! Iron, fibre, folic acid and vitamin A are nutrients you can gather from spinach, while protein and B vitamins are lended by the toovar dal. With 72 calories and 1.9 g of fibre, this healthy palak tuvar dal definitely qualifies as a nourishing accompaniment for diabetic, heart patients and weight-watchers. Tips for palak toovar dal. 1. Toovar dal has to be soaked for 3 hours. So plan for it in advance. 2. For those who have difficulty in digesting toovar dal, can replace it with green moong dal. 3. Spinach can be replaced with chopped chawli bhaji. Enjoy palak toovar dal recipe | dal palak | healthy palak tuvar dal | pressure cooked dal palak | with step by step photos. | [To make, palak toovar dal combine the toovar dal, spinach, green chillies, ginger paste, turmeric powder, salt and 3 cups of water in a pressure cooker, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Blend the dal to a coarse mixture using a hand-blender. Keep aside., Heat the ghee in a broad non-stick pan, add the bayleaves, cloves, red chillies, cumin seeds and asafoetida and sauté on a medium flame for a few seconds., When the seeds crackle, pour the tempering over the cooked dal, add the chilli powder and coriander, mix well and cook on medium flame for 4 to 5 minutes, while stirring occasionally., Serve the palak toovar dal hot.] | [Energy, 72 cal, Protein, 3.5 g, Carbohydrates, 8.6 g, Fiber, 1.9 g, Fat, 2.6 g, Cholesterol, 0 mg, Sodium, 17.8 mg] | palak-toovar-dal-3885r |
| rcp4804 | Palak Toovar Dal ( Calcium Rich Recipe) | NA | Vegan | [chopped spinach (palak), toovar (arhar) dal, chopped ginger (adrak), chopped green chillies, turmeric powder (haldi), chilli powder, chopped coriander (dhania), salt, bayleaves (tejpatta), cloves (laung / lavang), whole dry kashmiri red chillies, cumin seeds (jeera), asafoetida (hing), oil] | 20 mins | 20 mins | [Indian Dal and Kadhi, Indian Pressure Cooker, Pressure Cooker Vegetables, Pressure Cooker, Kids Calcium Rich Indian recipes, Forever Young Diet, Anti Aging Indian Diet, Vegan] | 3Makes 3 servings | Indian | Spinach and toovar dal used for this mildly spiced recipe, makes this dal a rich calcium source. Serve hot with roti or rice. | [Clean, wash and soak the toovar dal for 15 to 20 minutes. Drain and keep aside., Combine the soaked toovar dal, ginger, green chillies, turmeric powder, salt and 3 cups of water and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., For the tempering, heat the oil in a pan. Add the bay leaves, cloves, red chillies, cumin seeds and asafoetida., When the cumin seeds crackle, add the spinach and sauté for 2 minutes., Add the cooked dal, chilli powder and coriander and simmer for 5 minutes., Serve hot.] | [Energy, 119 cal, Protein, 7.1 g, Carbohydrates, 17.2 g, Fiber, 3.7 g, Fat, 2.5 g, Cholesterol, 0 mg, Sodium, 35.7 mg] | palak-toovar-dal--calcium-rich-recipe-4804r |
| rcp5707 | Palak Toovar Dal ( Iron Rich Recipes ) | NA | Veg | [toovar (arhar) dal, chopped spinach (palak), chopped ginger (adrak), chopped green chillies, turmeric powder (haldi), salt, oil, cumin seeds (jeera), bayleaves (tejpatta), cloves (laung / lavang), whole dry kashmiri red chillies, asafoetida (hing), chilli powder, chopped coriander (dhania), lemon juice] | 15 mins | 15 mins | [Popular Dals from all over India, Indian Pressure Cooker, Healthy Pressure Cooker, Pressure Cooker Vegetables, Pressure Cooker, Non-stick Pan, Vitamin B6 Diet] | 3Makes 3 servings | Indian | Rich in taste and nutrition, this Palak Toovar Dal is a healthful dish you can prepare frequently without any hassle, as it uses simple cooking methods and common ingredients. You just need to remember to soak the toovar dal earlier. The smart twist in this dal recipe is the addition of lemon juice, which lends a helping hand in absorbing the iron better. | [Clean, wash and soak the toovar dal in enough water in a deep bowl for 2 hours. Drain and keep aside., Combine the soaked and drained toovar dal, ginger, green chillies, turmeric powder, salt and 3 cups of water in a pressure cooker, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Transfer the mixture in a deep non-stick pan, add the spinach, mix well and bring to boil. Keep aside., For the tempering, heat the oil in a small non-stick pan, add the cumin seeds, bayleaves, cloves, red chillies and asafoetida., When the seeds crackle, pour the tempering over the cooked dal., Add the chilli powder and coriander, mix well and cook on a slow flame for 2 to 3 minutes, while stirring occasionally., Add the lemon juice and mix well., Serve hot.] | [Energy, 230 cal, Protein, 13.2 g, Carbohydrates, 33.7 g, Fiber, 6.3 g, Fat, 4.7 g, Cholesterol, 0 mg, Sodium, 43.6 mg] | palak-toovar-dal--iron-rich-recipes--5707r |
| rcp32768 | Palak Toovar Dal (know Your Green Leafy Vegetables) | NA | NA | [toovar (arhar), chopped spinach (palak), chopped ginger (adrak), chopped green chillies, turmeric powder (haldi), salt, oil, cumin seeds (jeera), bayleaves, cloves (laung / lavang), whole dry Kashmiri red chillies] | 15 mins | 25 mins | [Steam, Saute, Pressure Cooker, Deep Pan] | 4Makes 4 servings | NA | A spicy spinach and lentil preparation that can be relished with steamed rice or rotis. Do not overcook this dal as the spinach tends to discolour quickly. | [Clean, wash and soak the dal for 2 hours., Drain, add the spinach, ginger, green chillies, turmeric powder and 3 cups of water and pressure cook for 2 whistles., Allow the steam to escape before opening the lid. Mash the dal spinach mixture with the back of a spoon lightly and keep aside., Heat the oil in a deep pan and add the cumin seeds., When the seeds crackle, add the bayleaves, cloves, red chillies and asafoetida. Stir for 15 seconds., Add the spinach mixture, chilli powder and coriander, mix well and simmer for 4 to 5 minutes, stirring once in between., Serve hot.] | [Not Given] | palak-toovar-dal-know-your-green-leafy-vegetables-32768r |
| rcp41437 | Palm Jaggery Tea, Karupatti Tea | NA | NA | [chopped palm jaggery, black peppercorns (kalimirch), cumin seeds (jeera), coriander (dhania) seeds, dried ginger powder (sonth)] | 5 mins | 10 mins | [Tea, Chai, Pan, Healthy Indian Drinks and Juices, Home Remedies Common Cold & Cough, Healthy Drinks Hot Beverages] | 4Makes 4 servings | Indian | palm jaggery tea recipe | karupatti tea | pana vellam tea | gud ki chai | with 16 amazing benefits. palm jaggery tea recipe | karupatti tea | pana vellam tea | gud ki chai | is a soothing drink which is a healthier choice. Learn how to make karupatti tea. To make palm jaggery tea, combine the black peppercorns, cumin seeds, coriander seeds and ginger powder in a mortar-pestle and ground to a coarse mixture. Keep aside. Heat 2 cups of water in a saucepan and allow it to boil on a medium flame for 2 minutes. Add the palm jaggery, mix well and cook on a medium flame for 4 to 5 minutes or till it is completely dissolved, while stirring occasionally. Add the prepared coarse mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Switch off the flame and strain it using a strainer in a deep bowl. Serve hot. Karupatti tea is a soul-warming drink that is ideal to have during the winter season. Jaggery is said to be a healthier substitute to refined sugar. It is an energy booster during cold days. It is made by boiling palm jaggery with hand-ground spices like pepper and coriander seeds. Traces of cumin and a strong flavour of dried ginger add to the refreshing flavour of this pana vellam tea, making it the perfect cuppa to sip on, when you are tired or down with cold. Gud ki chai has benefits are beyond this. The peppercorn and cumin seeds are known to ease digestion while the ginger powder helps to overcome cold and cough. It is also known to cleanse the system and remove the toxins from the body. You can substitute this gud ki chai for sugar laden tea. Tips for palm jaggery tea. 1. While we have used palm jiggery, you can use any variety of jaggery available. 2. You can prefer to use organic jaggery too. 3. Ensure to serve it hot to soothe the throat. Enjoy palm jaggery tea recipe | karupatti tea | pana vellam tea | gud ki chai | with step by step photos. | [To make palm jaggery tea, combine the black peppercorns, cumin seeds, coriander seeds and ginger powder in a mortal-pestle and ground to a coarse mixture. Keep aside., Heat 2 cups of water in a saucepan and allow it to boil on a medium flame for 2 minutes., Add the palm jaggery, mix well and cook on a medium flame for 4 to 5 minutes or till it is completely dissolved, while stirring occasionally., Add the prepared coarse mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Switch off the flame and strain it using a strainer in a deep bowl., Serve the palm jaggery tea hot.] | [Energy, 38 cal, Protein, 0 g, Carbohydrates, 9.5 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | palm-jaggery-tea-karupatti-tea-41437r |
| rcp42607 | Palong Shaak, Healthy Bengali Subzi | Lunch | Veg | [chopped spinach (palak), mustard (rai / sarson) oil, green chilli paste, chopped garlic (lehsun), ginger (adrak) paste, sliced onions, turmeric powder (haldi), cumin seeds (jeera) powder, salt] | 15 mins | 11 mins | [Bengali Sabzis / Veg Gravies, Semi-Dry Sabzis, Leafy Vegetable Sabzis, Non-stick Pan, Diabetic Sabzis, Healthy Lunch Work Recipes, Healthy Lunch Vegetables] | 3Makes 3 servings | Bengali | This recipe brings to you the flavors of Bengal. The traditional tempering of spices gives a flavorful aroma to the delicious Palong Shaak. It has a distinctive mouth feel with an amazing taste of the traditional mustard oil used in the preparation. Spinach adds to the iron content of the recipe, which makes it a healthy choice for not only Bengalis, but for foodies all across India. It is an absolutely simple variation to make, and the ingredients are all easily available. Once you have made the recipe, you will absolutely be amazed by its simplicity. Be sure of serving this healthy treat perfectly hot with phulkas or parathas! | [Heat the mustard oil in a deep non-stick pan, add the green chilli paste, garlic, ginger paste and onions and sauté on a medium flame for 3 to 4 minutes., Add the spinach , mix well and cook on a medium flame for 2 minutes., Add the turmeric powder, cumin seeds powder and salt, mix well and cover with a lid and cook on a medium flame for 4 to 5 minutes, while stirring occasionally., Serve hot.] | [Energy, 87 cal, Protein, 3.9 g, Carbohydrates, 7.5 g, Fiber, 4.7 g, Fat, 4.6 g, Cholesterol, 0 mg, Sodium, 107.6 mg] | palong-shaak-healthy-bengali-subzi-42607r |
| rcp78 | Pancakes Stuffed with Baked Beans and Vegetables | Dinner | Veg | [plain flour (maida), cornflour, milk, melted butter, salt, melted butter, butter, chopped onions, chopped french beans, chopped carrot, baked beans, chilli powder, tomato ketchup, salt, white sauce, grated processed cheese] | 20 mins | 7 mins | [Indian Pancakes, Casseroles and Bakes, One Dish Vegetarian Meals, One Meal Dinner, Baked, Oven, Tava] | 4Makes 4 servings | Indian | The contrasting flavours and textures of the pancake’s stuffing and the white sauce that it is topped with, makes the Pancakes Stuffed with Baked Beans and Vegetables a feast worth many compliments! Luscious pancakes are stuffed with a tangy and crunchy mixture of sautéed veggies and baked beans, topped with creamy white sauce and cheese, and baked till the toppings melt and coat the pancakes, resulting in an exotic and praiseworthy creation! Enjoy these pancakes as a One Meal Dinner or to create a meal combo serve with Mexican Minestrone and Mexican Fried Rice . | [Combine all the ingredients along with approx. ¼ cup of water in a deep bowl and mix well till no lumps remain to make a batter of pouring consistency., Pour a spoonful of the batter on a greased non-stick tava (griddle) and rotate in a circular motion to get a 100 mm. (4”) diameter thin circle., When the pancake begins to peel off, turn the pancake around and cook on the other side till light golden brown spots appear., Repeat steps 2 and 3 to make 3 more pancakes. Keep aside., Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the vegetables and sauté on a medium flame for 2 to 3 minutes., Add the baked beans, chilli powder, tomato ketchup and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Divide the stuffing into 4 equal portions. Keep aside., Place a pancake on a clean, dry surface, place a portion of the stuffing on one end of the pancake, sprinkle ½ tbsp of cheese evenly over it., Fold over it to make a semi-circle., Repeat steps 1 and 2 to stuff 3 more pancakes. Keep aside., Take a flat baking dish, place 4 stuffed pancakes on it, pour the white sauce evenly over it. Finally sprinkle the remaining 2 tbsp of cheese over it., Bake in a pre-heated oven at 200ºc (400ºf) for 15 minutes., Serve immediately.] | [Energy, 306 cal, Protein, 10 g, Carbohydrates, 30.4 g, Fiber, 4.2 g, Fat, 14.6 g, Cholesterol, 0 mg, Vitamin A, 514.4 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.2 mg, Vitamin B3, 1.6 mg, Vitamin C, 7.8 mg, Folic Acid, 47.1 mcg, Calcium, 299 mg, Iron, 1.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 215.2 mg, Potassium, 266.3 mg, Zinc, 0.9 mg] | pancakes-stuffed-with-baked-beans-and-vegetables-78r |
| rcp22449 | Panch Dhan Khichdi | NA | NA | [rice (chawal), moong (whole green gram), masoor (whole red lentil), matki (moath beans), rajma (kidney beans), kabuli chana (white chick peas), oil, chopped onions, garam masala, chilli powder, coriander-cumin seeds (dhania-jeera) powder, turmeric powder (haldi), salt, grated coconut, ginger-garlic (adrak-lehsun) paste, chopped green chillies, coriander (dhania), curd (dahi)] | 20 mins | 17 mins | [Gujarati Khichdi, Pregnancy Vitamin B Complex Rich, Pregnancy Rice, Khichdi & Pulao, Comfort Foods Rice, Khichdi] | 4Makes 4 servings | Gujarati | panch dhan khichdi recipe | 5 dal khichdi recipe | pregnancy khichdi | pressure cooker mixed dal khichdi | with 25 amazing images. Panch Dhan Khichdi features an extremely appetising mixture of rice with five kinds of dals that provide the expectant mother with essential vitamins B1 and Vitamin B3. Loaded with ample fibre, this Panch Dhan Khichdi is also quite filling. Common ingredients and spice powders, which will be available in every kitchen, provide the Panch Dhan Khichdi an irresistible flavour. Once you have soaked the dals and beans, this homely Panch Dhan Khichdi is also very easy and convenient to make, so you can whip up a sumptuous meal even when you are tired and not feeling up to spending too much time in the kitchen. We serve Panch Dhan Khichdi with a bowl of homemade curds and this makes a perfect one meal dinner recipe. Aside from Panch Dhan Khichdi we suggest you look at our collection of 100 khichdi recipes to always have an option for a comfort and satiating meal. Enjoy how to make panch dhan khichdi recipe | 5 dal khichdi recipe | pregnancy khichdi | pressure cooker mixed dal khichdi with detailed step by step photos and video below. | [To make panch dhan khichdi, heat the oil in a pressure cooker, add the onions and sauté on a medium flame for 1 minute., Add the prepared paste, garam masala, chilli powder, coriander-cumin seeds powder, turmeric powder, salt and ¼ cup water, mix well and cook on a medium flame for 1 minute., Add all the pulses, rice and 4 cups water, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Garnish the panch dhan khichdi with coriander and serve hot with fresh curds.] | [Energy, 374 cal, Protein, 12.3 g, Carbohydrates, 60.1 g, Fiber, 8.4 g, Fat, 9.3 g, Cholesterol, 0 mg, Sodium, 12.4 mg] | panch-dhan-khichdi-22449r |
| rcp41363 | Panch Phoron Moong Dal | NA | Veg | [yellow moong dal (split yellow gram), turmeric powder (haldi), oil, whole dry kashmiri red chilli, panch phoron, chopped onions, ginger-garlic (adrak-lehsun) paste, salt] | 10 mins | 20 mins | [Bengali Dals / Curry, Popular Dals from all over India, Pressure Cooker, Pregnancy Dals and Vegetables, Diabetic Dals & Kadhis, Diabetes and Kidney friendly, Healthy Heart Dals & Kadhis] | 8Makes 8 servings | Bengali | panch phoron moong dal recipe | Bengali moong dal | healthy moong dal for diabetes and kidney | with 27 amazing images. A no-fuss recipe from the Bengali repertoire, panch phoron moong dal is a delightful, mildly spiced dish that you can make any day. Learn how to make panch phoron moong dal recipe | Bengali moong dal | healthy moong dal for diabetes and kidney | "Panch" stands for "five" and "phoron" for "spice" in Bengali. panch phoron is a five-seed spice mixture popular in Bengali cuisine used to enhance flavours of various recipes. You can freshly prepare this spice mixture at home and then keep it in an airtight container. This versatile spice gives every dish a very bold and pungent flavour. Add this spice mix to your Bengali moong dal and see how the humble dal turns into a spectacular meal within seconds. This healthy moong dal for diabetes and kidney is made with just a teaspoon of oil, and derives its flavour from a tempering of red chillies and seeds. With just 95 calories per serving on panch phoron moong dal, it is a great option for weight watchers and those trying to reduce cholesterol too. Panch Phoron Moong Dal is rich in Folic Acid, Protein. pro tips to make panch phoron moong dal: 1. Adding panch phoron in Bengali dal gives fresh flavours and fragrance. 2. You can add little water to adjust the consistency of the dal as per your choice. 3. Instead of dry red chillies you can add finely chopped green chillies. Serve Bengali moong dal with rotis, bajra roti, jowar roti. Enjoy panch phoron moong dal recipe | Bengali moong dal | healthy moong dal for diabetes and kidney | with detailed step by step photos. | [To make panch phoron moong dal, combine the yellow moong dal, turmeric powder and 2½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat the oil in a deep non-stick pan, add the dry red chillies and panch phoron and sauté on a medium flame for a few seconds., Add the onions and ginger-garlic paste and sauté on a medium flame for 1 minute., Add the cooked dal, salt and 1 cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve panch phoron moong dal hot.] | [Energy, 95 cal, Protein, 6.2 g, Carbohydrates, 15.5 g, Fiber, 2.1 g, Fat, 0.9 g, Cholesterol, 0 mg, Sodium, 7 mg] | panch-phoron-moong-dal-41363r |
| rcp41455 | Panch Phoron, Bengali Five Spice | NA | Veg | [cumin seeds (jeera), mustard seeds ( rai / sarson), fenugreek (methi) seeds, fennel seeds (saunf), nigella seeds (kalonji), radhuni] | 2 mins | 0 mins | [Bengali Vegetarian Recipes, Orissa, Side Dishes] | 5Makes 5 tablespoon | Bengali | panch phoron recipe | Bengali panch phoron masala | healthy Bengali 5 spice mixture | with 23 amazing images. panch phoron recipe | Bengali panch phoron masala | healthy Bengali 5 spice mixture is a basic Bengali spice mix. Learn how to make Bengali panch phoron masala. To make panch phoron, combine all the ingredients in a bowl and mix well. Store in an air-tight container and use as required. If you want to try your hand at Bengali cooking, panch phoron is one of the first spice mixes you need to keep ready. Without panch phoron, Bengali cooking is just incomplete! There is no roasting or grinding to make the Bengali panch phoron masala. It is just a combination of five seeds namely cumin seeds, mustard seeds, fenugreek seeds, fennel seeds and nigella seeds which is always mixed and kept ready for tempering in Bengali masoor dal, Papaya Tarkari, shukto and poshto. While the whole spices are commonly used in East Indian cooking, a roasted powder made with these spices is also used in making chutney. The healthy Bengali 5 spice mixture has umpteen health benefits to its credit as well. Cumin and fennel seeds aid in digestion, while the methi seeds are known to control blood sugar levels and aid in weight loss. This can be stored in an air-tight container upto a month. Tips for panch phoron. 1. Radhuni is the sixth spice used sometimes. 2. Mustard seeds can be replaced with whole coriander seeds. 3. The quantity of fenugreek seeds can be reduced to decrease the bitterness. Enjoy panch phoron recipe | Bengali panch phoron masala | healthy Bengali 5 spice mixture | with step by step photos. | [To make panch phoron, combine all the ingredients in a bowl and mxi well., Store the panch phoron in an air-tight container and use as required.] | [Energy, 8 cal, Protein, 0.6 g, Carbohydrates, 1.1 g, Fiber, 0.2 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 0.5 mg] | panch-phoron-bengali-five-spice-41455r |
| rcp5573 | Panch Ratani Dal | NA | NA | [moong (whole green gram), masoor (whole red lentil), urad (whole black lentil), chana dal (split bengal gram), toovar (arhar) dal, low-fat curds (dahi), oil, cardamoms (elaichi), cinnamon (dalchini), cumin seeds (jeera), chopped onions, chopped tomatoes, coriander (dhania) powder, chilli powder, turmeric powder (haldi), cumin seeds (jeera) powder, fennel seeds (saunf) powder, chopped coriander (dhania)] | 15 mins | 23 mins | [Low Calorie Dals, Low Calorie Kadhis, Pressure Cooker, Non-stick Pan, Healthy Heart, Healthy Heart Dals & Kadhis] | 6Makes 6 servings | NA | A delightful combination of five dals, simmered with not just whole spices but a bouquet of aromatic spice powders too! The Panch Ratani Dal also gets the right amount of tang from curds and tomatoes, which complements the spiciness very well. Rich in folic acid and fibre, this flavourful dal is also good for your heart. | [Wash and soak the dals together in warm water for 1 hour. Drain and keep aside., Combine the dals and 4 cups of water in a pressure cooker and pressure for 3 whistles., Allow the steam to escape before opening the lid., Combine the curds and cooked dal in a deep bowl, mix well and keep aside., Heat the oil in a deep non-stick pan, add the cardamoms, cinnamon and cumin seeds and sauté on a medium flame for a few seconds., When the cumin seeds crackle, add the onion and sauté on a medium flame for 2 minutes., Add the tomatoes, coriander powder, chilli powder, turmeric powder, cumin seeds powder and fennel powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Lower the flame and the dal-curds mixture and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve hot garnished with coriander.] | [Energy, 153 cal, Protein, 9.1 g, Carbohydrates, 23.5 g, Fiber, 5.4 g, Fat, 2.5 g, Cholesterol, 0 mg, Sodium, 20.9 mg] | panch-ratani-dal-5573r |
| rcp36418 | Panch Ratna Uttapa | Snacks | NA | [dosa batter, shredded cabbage, grated cauliflower, chopped onions, chopped capsicum, chopped beetroot, sugar, chilli powder, salt] | 15 mins | 15 mins | [South Indian Uttapam, Breakfast using Leftovers, Quick Evening Snacks, School Time Snacks, Tava, Quick Snacks / Quick Starters, Zero Oil Snacks] | 18Makes 18 mini uttapas | South Indian | An uttapa with a difference! using variety of vegetables substantially increases the calcium and fibre content. With zero-oil, the uttapas make a great low-cal evening snack. | [Combine all the ingredients in a bowl and mix well., Heat a non-stick tava (griddle), pour approx. 1½ tbsp of the batter on it and spread in a circular motion to make a 75 mm. (3”) diameter circle., Make 5 more such uttapas at a time and cook each uttapa till they turn golden brown in colour from both the sides., Repeat with the remaining batter to make 12 more uttapas in 2 more batches., Serve immediately.] | [Energy, 19 cal, Protein, 5.9 g, Carbohydrates, 4.1 g, Fiber, 0.5 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 2.3 mg] | panch-ratna-uttapa-36418r |
| rcp41342 | Panchamrut, Panchamrit | NA | NA | [milk, curd (dahi), ghee, sugar, honey, tulsi leaves] | 5 mins | 0 mins | [Dussehra recipes | Dussehra Sweets, Ekadashi Recipes, Ekadasi] | 1Makes 0.75 cup | NA | panchamrut | panchamrit recipe | panchamrut prasad | charnamrit | panchamrut for poojas | with 6 amazing images. Panchamrut is a traditional recipe used in Hindu religious functions. Easy and quick to make panchamrut is made of these 5 ingredients : milk, curds, sugar, honey and ghee which makes a prasad. panchamrut prasad is served at religious festivals like janmashtami and any pujas at home like satyanarayan puja or ganesh poojan. In Sanskrit panch means 5, as in 5 ingredients used and amrut means nectar which is the drink of gods. Panchamrut is believed to be purifying and nourishing and is used during the pujas and later given as prasad too. Those who come to darshan or pooja, only have a teaspoon of panchamrut. A garnish of basil leaves gives the Panchamrut a nice flavour and aroma too. Enjoy this panchamrut prasad at home during religious festivals. Since there is curd in panchamrut, the shelf life will be only 3 to 4 hours. If there is more milk and lesser curd in the panchamrit recipe, then it can be made in the morning and used at night. Aside from panchamrit recipe, other recipes that can be made as prasad are Modak and Mawa Modak . | [Combine all the ingredients in a deep bowl and mix well., Serve garnished with tulsi leaves.] | [Energy, 286 cal, Protein, 7.6 g, Carbohydrates, 23.7 g, Fiber, 0.1 g, Fat, 13.9 g, Cholesterol, 0 mg, Vitamin A, 301.3 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.2 mg, Vitamin B3, 0.2 mg, Vitamin C, 1.8 mg, Folic Acid, 9.9 mcg, Calcium, 366.7 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 33.2 mg, Potassium, 183.2 mg, Zinc, 0.5 mg] | panchamrut-panchamrit-41342r |
| rcp37277 | Panchkuti Dal, Panchratan Dal | NA | NA | [urad dal (split black lentils), toovar (arhar) dal, green moong dal (split green gram), chana dal (split bengal gram), masoor dal (split red lentil), oil, mustard seeds ( rai / sarson), cumin seeds (jeera), cinnamon (dalchini), chopped garlic (lehsun), chopped ginger (adrak), whole dry kashmiri red chilli, curry leaves (kadi patta), chopped tomatoes, garam masala, chopped coriander (dhania), chopped green chillies, salt, lemon juice] | 10 mins | 25 mins | [Popular Dals from all over India, Celebration Dals, Boiled Indian recipes, Indian Party, Pressure Cooker] | 2Makes 2 servings | Indian | Traditional and wholesome are the words that describe this tasty dal most aptly. As the name suggests, Panchkuti Dal features a combo of five pulses, which gives it a unique texture, flavour and aroma. You will find that this dal does not get mushy, mainly because of the blend of many pulses with varied textures. With a tempering of whole spices and seeds, and a team of ingredients like tomatoes, green chillies and ginger to add to the flavour, this dal becomes a full-fledged side-dish, which transforms even simple roti into a delicacy! Serve it hot with rotis , rice and a sukhi subzi to make a homely and satisfying meal. | [Wash all the dals and soak in enough water for 1 hour. Drain., Combine the soaked dals with 1/2 cup of water in a pressure cooker and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Heat the oil in a broad non-stick pan, add the mustard seeds, cinnamon, garlic, ginger, dry kashmiri chilli and curry leaves, mix well and sauté on a medium flame for 1 to 2 minutes., Add the tomatoes, mix well and sauté on a medium flame for 1 to 2 minutes., Add the garam masala, coriander and green chillies, mix well and sauté on a medium flame for a minute., Add the prepared cooked dal, salt and lemon juice, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally., Serve immediately.] | [Energy, 202 cal, Protein, 8.4 g, Carbohydrates, 23 g, Fiber, 4.5 g, Fat, 8.5 g, Cholesterol, 0 mg, Vitamin A, 386.3 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1 mg, Vitamin C, 15.2 mg, Folic Acid, 44.7 mcg, Calcium, 54 mg, Iron, 1.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 16.2 mg, Potassium, 342 mg, Zinc, 0.8 mg] | panchkuti-dal-panchratan-dal-37277r |
| rcp1554 | Panchkuti Dal, Panchratan Dal, Dal Made with 5 Pulses | NA | NA | [urad dal (split black lentils), toovar (arhar) dal, green moong dal (split green gram), chana dal (split bengal gram), masoor (split red lentil) dal, oil, mustard seeds ( rai / sarson), cumin seeds (jeera), cinnamon (dalchini), chopped garlic (lehsun), chopped ginger (adrak), whole dry kashmiri red chilli, curry leaves (kadi patta), chopped tomatoes, garam masala, chopped coriander (dhania), chopped green chillies, salt, lemon juice] | 10 mins | 25 mins | [Punjabi Dals | Punjabi Kadhis, Celebration Dals, Indian Pressure Cooker, Pressure Cooker, Non-stick Pan, Home Remedies Fatigue] | 2Makes 2 servings (4 serving ) | Punjabi | Traditional and wholesome are the words that describe this tasty dal most aptly. As the name suggests, Panchkuti Dal features a combo of five pulses, which gives it a unique texture, flavour and aroma. You will find that this dal does not get mushy, mainly because of the blend of many pulses with varied textures. With a tempering of whole spices and seeds, and a team of ingredients like tomatoes, green chillies and ginger to add to the flavour, this dal becomes a full-fledged side-dish, which transforms even simple roti into a delicacy! Serve it hot with rotis , rice and a sukhi subzi to make a homely and satisfying meal. | [Wash all the dals and soak in enough water for 1 hour. Drain., Combine the soaked dals with 1/2 cup of water in a pressure cooker and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Heat the oil in a broad non-stick pan, add the mustard seeds, cinnamon, garlic, ginger, dry kashmiri chilli and curry leaves, mix well and sauté on a medium flame for 1 to 2 minutes., Add the tomatoes, mix well and sauté on a medium flame for 1 to 2 minutes., Add the garam masala, coriander and green chillies, mix well and sauté on a medium flame for a minute., Add the prepared cooked dal, salt and lemon juice, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally., Serve immediately.] | [Energy, 206 cal, Protein, 8.7 g, Carbohydrates, 23.7 g, Fiber, 4.6 g, Fat, 8.5 g, Cholesterol, 0 mg, Sodium, 16.2 mg] | panchkuti-dal-panchratan-dal-dal-made-with-5-pulses-1554r |
| rcp4336 | Panchkutyu Shaak | Dinner | NA | [finely chopped fenugreek (methi) leaves, besan (bengal gram flour), whole wheat flour (gehun ka atta), ginger-green chilli paste, turmeric powder (haldi), asafoetida (hing), sugar, lemon juice, oil, salt, oil, french beans, ridge gourd (turai) cubes, purple yam (kand), green peas, potato cubes, oil, mustard seeds ( rai / sarson), cumin seeds (jeera), asafoetida (hing), turmeric powder (haldi), ginger-green chilli paste, coriander-cumin seeds (dhania-jeera) powder, chopped coriander (dhania), grated coconut, sugar, salt] | 10 mins | 20 mins | [Gujarati Shaak Sabzi, Dinner, Sukhi Sabzis, Holi recipes, Indian Party, Non-stick Pan, Gujarati Dinner] | 10Makes 10 servings (10serving ) | Gujarati | Some traditional preparations have a timeless appeal, and this ever-popular Gujarati subzi is a typical example. Made of five different vegetables, aromatic and flavourful methi muthia, common spices and other everyday ingredients like green chillies, ginger and coconut, the Panchkutyu Shaak is a semi-dry subzi that offers myriad flavours and textures to delight your taste buds. The generous use of coriander, coconut and fenugreek-based muthia gives the subzi a pleasant green colour and traditional flavour typical of grandma’s cooking. | [Combine all the ingredients in a deep bowl and knead into a soft dough using very little water., Divide the dough into 8 equal portions and shape each portion into small cylindrical rolls., Heat the oil in a deep-stick kadhai and deep-fry the muthias at a time on a medium flame till it turns golden brown in colour from all the sides. Drain on absorbent paper and keep aside., Heat the oil in a deep non-stick pan, add the mustard seeds and cumin seeds., When the seeds crackle, add the asafoetida. All the vegetables, 1½ cups of water, turmeric powder, ginger-green chilli paste and coriander-cumin seeds powder, mix well and cover it with a lid and cook on a medium flame for 10 to 12 minutes, while stirring occasionally., Add the coriander, coconut, sugar and prepared muthias, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Serve immediately.] | [Energy, 185 cal, Protein, 2 g, Carbohydrates, 8.5 g, Fiber, 2.6 g, Fat, 15.9 g, Cholesterol, 0 mg, Sodium, 7.3 mg] | panchkutyu-shaak-4336r |
| rcp4790 | Panchmel Dal | NA | Veg | [toovar (arhar) dal, chana dal (split bengal gram), green moong dal (split green gram), urad dal (split black lentils), moong (whole green gram), salt, ghee, bayleaves, cloves (laung / lavang), cumin seeds (jeera), asafoetida (hing), slit green chillies, dried mango powder (amchur), tamarind (imli) pulp, chilli powder, turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, garam masala, water, naan, paratha] | 10 mins | 15 mins | [Popular Dals from all over India, Celebration Dals, Indian Pressure Cooker, Pressure Cooker Vegetables, Indian Party, Protein Rich foods for Pregnancy, Pregnancy Dals and Vegetables] | 6Makes 6 servings | Indian | Here, a wholesome combo of five dals is flavoured with a special masala water and whole spices as well! Not only the flavours of the spices, but the flavours of the assorted dals are also discernable in this delightful dish. Dissolving the spice powders in water before sautéing them ensures that they get uniformly mixed, and also gives a nice, strong aroma to the dish. The Panchmel Dal also gets a nice tangy twist from amchur powder and tamarind pulp, which makes it a nice, tongue-tickling treat! | [Combine the dals, 4 cups of water and salt in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat the ghee in a deep non-stick pan, add the bay leaves, cloves, cumin seeds, asafoetida and green chillies., When the cumin seeds crackle, add the prepared masala water and sauté on a medium flame for a few seconds., Add the cooked dal, dried mango powder, tamarind pulp and little salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally., Serve immediately with naan or paratha.] | [Energy, 175 cal, Protein, 9 g, Carbohydrates, 24.9 g, Fiber, 4.4 g, Fat, 4.4 g, Cholesterol, 0 mg, Sodium, 17.6 mg] | panchmel-dal-4790r |
| rcp7550 | Panchmel Dal ( Jain) | NA | NA | [toovar (arhar) dal, chana dal (split bengal gram), green moong dal (split green gram), urad dal (split black lentils), moong (whole green gram), salt, ghee, cloves (laung / lavang), cumin seeds (jeera), asafoetida (hing), slit green chillies, dried mango powder (amchur), tamarind (imli) pulp, chilli powder, turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, garam masala, water] | 10 mins | 15 mins | [Rajasthani Kadhi, Dal, Jain Dal, Jain Kadhi, Indian Dal and Kadhi, Celebration Dals, Indian Pressure Cooker, Indian Party, Pan] | 6Makes 6 servings | Rajasthani | As you will see from this recipe, exotic dal recipes can be prepared authentically without using onions or ginger, which are often considered by many as must-have ingredients for a dal-based dish. In this traditional recipe, five wholesome dals are used together with whole spices, tangy tamarind and a unique masala water to make a tongue-tickling dish! Dissolving the spice powders in water before sautéing them with the tempering ensures that the spices get uniformly mixed, and also gives a strong aroma to the dish. Enjoy the Panchmel Dal hot and fresh with your favourite roti. | [Combine the dals, 4 cups of water and salt in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat the ghee in a deep non-stick pan, add the bay leaves, cloves, cumin seeds and asafetida and green chillies., When the cumin seeds crackle, add the prepared masala water and sauté on a medium flame for a few seconds., Add the cooked dal, dried mango powder, tamarind pulp and little salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally., Serve immediately with naan or paratha.] | [Not Given] | panchmel-dal---jain-7550r |
| rcp33902 | Panchmel Khichdi ( Microwave Recipe ) | NA | Veg | [long grained rice (basmati), ghee, cumin seeds (jeera), chopped garlic (lehsun), grated ginger (adrak), onion cubes, cabbage, cauliflower florets, potatoes, green peas, chilli powder, turmeric powder (haldi), coriander (dhania) powder, chopped tomatoes, masoor dal (split red lentil), chana dal (split bengal gram), yellow moong dal (split yellow gram), toovar (arhar) dal, salt] | 15 mins | 20 mins | [One Dish Vegetarian Meals, collection of khichdi recipes, Microwave, Microwave] | 4Makes 4 servings | NA | We are lucky to be living in a land of such diverse and dynamic cultures, and we should exercise that good fortune by frequently trying our hand at cuisines from across the country. As mentioned earlier, gujarat is the hub of vegetarianism, and this is one of their favourites. Panchamel refers to a practical yet delectable combination of rice with four types of dal. Although it might take some time to wash and chop the veggies, the actual cooking time is not much, thanks to the microwave. Serve hot with ghee, pickles, papad and curds. Close your eyes at the first mouthful and foray to the heart of gujarat. | [Clean, wash and soak the rice and dals for 1 hour. Drain and keep aside., Put the ghee in a microwave safe bowl and microwave on high for 1 minute., Add the cumin seeds, garlic, ginger and onions and microwave on high for 2 minutes., Add the cabbage, cauliflower, potatoes, green peas, chilli powder, turmeric powder, coriander powder, tomatoes, rice, all the dals, salt and 3½ cups of water, mix well and microwave on high for 20 minutes, stirring four times in between after every 5 minutes., Serve immediately.] | [Energy, 251 cal, Protein, 6.3 g, Carbohydrates, 40.7 g, Fiber, 5.2 g, Fat, 7 g, Cholesterol, 0 mg, Vitamin A, 171.4 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.4 mg, Vitamin C, 30 mg, Folic Acid, 23.6 mcg, Calcium, 34.9 mg, Iron, 3.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 36.6 mg, Potassium, 173.2 mg, Zinc, 0.8 mg] | panchmel-khichdi--microwave-recipe--33902r |
| rcp3869 | Panchmel ki Subzi | NA | NA | [chopped cluster beans (gavarfali), chopped long beans (chawli bhaji), capsicum cubes, cucumber cubes, carrot cubes, oil, cumin seeds (jeera), ginger-green chilli paste, chilli powder, turmeric powder (haldi), coriander (dhania) powder, salt, dried mango powder (amchur)] | 20 mins | 14 mins | [Rajasthani Sabzi, Gujarati Shaak Sabzi, Frozen Foods, Indian Freezer Recipes, Semi-Dry Sabzis, Traditional Indian Sabzis, Non-stick Pan, Frozen Foods Sabzi] | 4Makes 4 servings (4serving ) | Rajasthani | panchmel ki sabzi recipe | 5 vegetable sabzi from Rajasthan, Gujarat | healthy dry panchmel vegetable | with 25 images. panchmel ki sabzi is a dry sabzi made from 5 vegetables. Learn to make healthy panchmel vegetable. Panchmel is a district in Gujarat bordering Rajasthan. But the word "panchmel" has been commonly used to denote a combination of five ingredients as used in panchmel ki sabzi. A judicious mix of five vegetables - gavarfali, chawli, capsicum, cucumber and carrots -constitute the panchmel of this mouth-watering panchmel ki sabzi recipe. Tossed in aromatic spices, this dry panchmel ki sabzi preparation tastes fantastic when served with rotis or bhakris. Another distinct feature of this healthy dry panchmel vegetable and that of Rajasthani cooking is the use of amchur (dried mango powder) which enhances the tangy flavours of a dish in the absence of curds and tomatoes. With only 61 calories for panchmel ki sabzi is perfect for a healthy Indian lunch. Enjoy panchmel ki sabzi recipe | 5 vegetable sabzi from Rajasthan, Gujarat | healthy dry panchmel vegetable | with step by step photos, | [To make panchmel ki sabzi, heat the oil in a broad non-stick pan, add the cumin seeds and ginger-green chilli paste and sauté on a medium flame for 30 seconds., Add the cluster beans, long beans, capsicum, cucumber, carrots, chilli powder, turmeric powder, coriander powder, salt and 5 tbsp of water and mix well. Cover with a lid and cook on a medium flame for 10 to 12 minutes, while stirring occasionally., Add the dried mango powder, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Serve the panchmel ki sabzi hot.] | [Energy, 61 cal, Protein, 1.8 g, Carbohydrates, 6.6 g, Fiber, 2.4 g, Fat, 4 g, Cholesterol, 0 mg, Sodium, 6.5 mg] | panchmel-ki-subzi-3869r |
| rcp30929 | Panchranga Achaar | NA | Veg | [raw mangoes, soaked kabuli chana (white chick peas), lotus stems, thinly sliced, nigella seeds (kalonji), coriander (dhania) seeds, turmeric powder (haldi), fennel seeds (saunf), carom seeds (ajwain), fenugreek (methi) seeds, dry red chilli flakes (paprika), mustard (rai / sarson) oil, salt] | 4 to 6 hours | 0 minutes | [Punjabi Raita | Punjabi Chutney | Achar, Pickles / Achar, No Cooking Veg Indian, Indian Party] | 3Makes 3 cups. (4 ) | Punjabi | Pachranga achaar is a famous Punjabi pickle which I came across quite accidentally enroute from Delhi to Ludhiana. There was a huge pickle factory on the highway by the side of which I stopped. Here I discovered they were manufacturing and exporting a whole array of North Indian pickles. I stumbled upon this pickle which I thought was totally amazing. I took a small sample back home with the sole purpose of being able to make it myself. Like all Punjabi pickles, this one too was made using mustard oil. Pachranga achaar as its name suggests is made using five main ingredients raw mangoes, chick peas, lotus stem, karonda and amlas or limes, pickled with whole spices. In this recipe, I have used a combination of raw mangoes, chick peas and lotus stem omiting karonda and amlas but you can add more vegetables if you like. Serve this achaar with Parathas of your choice to tantalize your taste buds. | [Place the mango pieces on a large sieve. Cover the sieve with a clean muslin cloth and place it under the sun for 4 to 6 hours. Keep aside., Drain the chick peas. Keep aside., Combine the nigella seeds, coriander seeds, turmeric powder, fennel seeds, ajwain, fenugreek seeds, chilli flakes, mustard oil and salt and mix well., Add the mango pieces, chick peas and lotus stems and toss well., Bottle the pickle in a sterilised glass jar., Press the ingredients in the jar using the back of a spoon so that all the pickle ingredients are immersed in oil., Keep the jar in the sun for 4 to 5 days, tossing the ingredients in the jar occasionally. This pickle is then ready to serve. This can be stored for upto 1 year.] | [Energy, 714 cal, Protein, 4.1 g, Carbohydrates, 30.2 g, Fiber, 6.5 g, Fat, 64 g, Cholesterol, 0 mg, Sodium, 5845.9 mg] | panchranga-achaar-30929r |
| rcp4787 | Panchratni Dal | NA | Veg | [moong (whole green gram), masoor (whole red lentil), urad (black lentil), chana dal (split Bengal gram), toovar (arhar) dal, cardamoms (elaichi), stick of cinnamon (dalchini), cumin seeds (jeera), chopped onions, chopped tomatoes, coriander (dhania) powder, chilli powder, turmeric powder (haldi), cumin seeds (jeera) powder, fennel seeds (saunf) powder, curds (dahi),, oil, salt, chopped coriander (dhania)] | 15 mins. | 25 mins. | [Popular Dals from all over India, Indian Pressure Cooker, Pressure Cooker Vegetables, Pressure Cooker] | 7Serves 6 to 8. (5 ) | Indian | Whole moong, urad and masoor are pressure cooked with the channa and toovar dals, resulting in a nutritious meal that is filling as well. A saucy tadka of spices, onions and tomatoes blended with the dals makes it super tasty! | [Clean, wash and soak the dals in warm water for at least an hour. Drain and keep aside., Add 4 cups water and cook in a pressure cooker for 15 to 20 minutes, over medium flame, till the dals are cooked., Heat the oil in a pan, add the cardamoms, cinnamon and cumin seeds and allow the cumin seeds to crackle., Add the onions and cook till they are golden brown., Add the tomatoes, coriander powder, red chilli powder, turmeric powder, cumin powder and fennel powder and cook for 4 to 5 minutes., Add the curds and cook for 2 to 3 minutes., Add the cooked dals and salt and allow the dal to come to a boil., Garnish with coriander and serve hot with rice or rotis.] | [Energy, 181 cal, Protein, 9.9 g, Carbohydrates, 25.1 g, Fiber, 5.7 g, Fat, 4.2 g, Cholesterol, 0 mg, Vitamin A, 128.2 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1 mg, Vitamin C, 3.8 mg, Folic Acid, 49.7 mcg, Calcium, 81.9 mg, Iron, 2.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 16.1 mg, Potassium, 315.7 mg, Zinc, 0.9 mg] | panchratni-dal-4787r |
| rcp30907 | Panchratni Dal | NA | NA | [moong (whole green gram), whole masoor (whole red lentil), urad (whole black lentil), chana dal (split Bengal gram), toovar (arhar) dal, oil, cardamoms (elaichi), stick of cinnamon (dalchini), cumin seeds (jeera), chopped onions, chopped tomatoes, coriander (dhania) powder, chilli powder, turmeric powder (haldi), cumin seeds (jeera) powder, fennel seeds (saunf) powder, curds (dahi), whisked, salt, chopped coriander (dhania)] | 15 minutes | 25 minutes | [Punjabi Dals | Punjabi Kadhis, Celebration Dals] | 7Serves 6 to 8. | Punjabi | Punjabi food is known for its use of healthy vegetables and ingredients that provide the required nutrients to the village folk working lush fields and farms. With respect to nutrients Panchratni dal is one of North India's greatest recipes. True to its name this preparation uses five dals simmered with aromatic spices that lend a bouquet of tantalizing flavours. The dals add the required nutrients to the dish. Curds are used to add some zing. Serve this delicious dal with hot Rotis. | [Clean, wash and soak the dals in warm water for at least an hour., Drain, add 2½ cups of water and pressure cook for 15 to 20 minutes, over medium flame, till the dals are cooked., Allow the steam to escape before opening the lid., Whisk so as to mash the dals well. Keep aside., For the tempering, heat the oil in a deep pan, add the cardamoms, cinnamon and cumin seeds., When the cumin seeds crackle, add the onions and sauté till they are golden brown in colour., Add the tomatoes, coriander powder, chilli powder, turmeric powder, cumin seeds powder and fennel powder and cook for 4 to 5 minutes or till the mixture leaves oil., Lower the flame, add the curds and ½ cup of water and simmer for 2 to 3 more minutes., Add the cooked dals and salt bring to boil., Garnish with coriander and serve with rotis.] | [Energy, 143 cal, Protein, 8 g, Carbohydrates, 20.2 g, Fiber, 4.7 g, Fat, 3.1 g, Cholesterol, 2.3 mg, Sodium, 14 mg] | panchratni-dal-30907r |
| rcp33452 | Panchratni Dal ( Eat Well Stay Well Recipes ) | NA | NA | [moong (whole green gram), masoor (whole red lentil), urad (whole black lentil), chana dal (split Bengal gram), toovar (arhar) dal, oil, cardamom (elaichi), cinnamon (dalchini), cumin seeds (jeera), chopped onions, chopped tomatoes, coriander (dhania) powder, chilli powder, turmeric powder (haldi), cumin seeds (jeera) powder, fennel seeds (saunf) powder, curds (dahi), salt, mint leaves (phudina), chopped coriander (dhania)] | 10 mins | 20 mins | [Healthy Indian Recipes, Saute, Boiled Indian recipes, Pressure Cooker, Deep Pan, Calcium Rich Indian Recipes, Forever Young Diet, Anti Aging Indian Diet] | 4Makes 4 servings | Indian | Panchratni dal, the dish is a blend of dals with spices; it is a tasty accompaniment to rice, rich in protein, iron and calcium. Calcium decreases as you age and hence needs constant supply whereas iron is required to maintain hemoglobin levels, especially for women. | [Clean, wash and soak the moong, masoor, urad, chana dal and toovar dal in warm water for at least an hour. Drain and keep aside., Add 4 cups of water, mix well and pressure cook on a medium flame for 3 whistles or till the dals are cooked., Allow the steam to escape before opening the lid. Keep aside., Heat the oil in a deep non-stick pan, add the cardamom, cinnamon and cumin seeds., When the cumin seeds crackle, add the onions and sauté on a medium flame till they turn golden brown in colour, while stirring continuously., Add the tomatoes, coriander powder, chilli powder, turmeric powder, cumin seeds powder and fennel seeds powder and cook on a medium flame for 4 to 5 minutes, while stirring continuously., Add the curds, mix well and cook for 2 to 3 minutes, stirring once in between., Add the cooked dals and salt, mix well and bring to boil. Serve hot garnished with coriander.] | [Energy, 160 cal, Protein, 8.5 g, Carbohydrates, 21.7 g, Fiber, 5 g, Fat, 4.1 g, Cholesterol, 2 mg, Sodium, 14.1 mg] | panchratni-dal--eat-well-stay-well-recipes--33452r |
| rcp33368 | Panchratni Dal, Pressure Cooker Panchratni Dal Recipe | NA | Veg | [whole moong (whole green gram), masoor (whole red lentil), urad (whole black lentil), chana dal (split bengal gram), toovar (arhar) dal, oil, cardamoms, cinnamon (dalchini), cumin seeds (jeera), chopped onions, chopped tomatoes, coriander-cumin seeds (dhania-jeera) powder, chilli powder, turmeric powder (haldi), fennel seeds (saunf) powder, chopped green chillies, whisked curds (dahi), salt] | 15 mins | 15 mins | [Saute, Indian Pressure Cooker, Pressure Cooker Vegetables, Indian Party, Pressure Cooker, Quick Pressure Cooker] | 6Makes 6 servings (6 serving ) | Indian | The Panchratni Dal is a real ratan or gem from Indian cooking! It has many interesting qualities, which make it appeal to almost everybody. This traditional recipe combines five pulses, ranging from moong to toovar, which gives it a unique texture. Combined with tomatoes, onions, an assortment of spice powders and seeds, the five dals transform into a really mouth-watering treat. Here, we have opted to Pressure cook the dals along with the other flavour-enhancing ingredients. This not only reduces the cooking time, but also ensures that the flavours fuse with the dals, giving excellent results. A dash of curds added at the end of the cooking procedure improves the texture of the dal and also imparts a nice tang to the Panchratni Dal, making it even tastier. Panchratni Dal teams up well with Rice and Rotis as well. | [Clean, wash and soak the dals in enough water for at least 8 hours. Drain and keep aside., Heat the oil in a pressure cooker, add the cardamom, cinnamon and cumin seeds and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 2 minutes., Add the tomatoes, coriander-cumin seeds powder, chilli powder, turmeric powder, fennel seeds powder, green chillies, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the dals, salt and 3 cups of water, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Add the curds and mix well., Serve hot.] | [Energy, 136 cal, Protein, 6.9 g, Carbohydrates, 17.9 g, Fiber, 4.1 g, Fat, 3.8 g, Cholesterol, 0 mg, Vitamin A, 168.8 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.8 mg, Vitamin C, 8.4 mg, Folic Acid, 34.2 mcg, Calcium, 61.9 mg, Iron, 1.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 12.9 mg, Potassium, 233.7 mg, Zinc, 0.7 mg] | panchratni-dal-pressure-cooker-panchratni-dal-recipe-33368r |
| rcp39276 | Paneer | Lunch | NA | [milk, lemon juice] | 5 mins | 16 mins | [Punjabi Paneer Recipes, Indian Party, Cocktail Party, Calcium Rich Indian Recipes, Vitamin B12 Cobalamin Rich Recipes, B Vitamins, Low Carb Indian Lunch] | 2Makes 2.25 cups paneer cubes | Punjabi | Many a tasty creation has paneer, or cottage cheese, as its base. Be it a soft milky dessert, a refreshing salad, a flavourful subzi, pulao, roti, or any other paneer creation, the secret of its success can be attributed to the quality of the paneer used. And no store-bought paneer can be as good as a fresh, homemade batch. So, here is how you can make tasty paneer at home. Enjoy how to make Paneer recipe with detailed step by step photos and video below. | [To make the paneer, put the milk to boil in a large pan, while stirring occasionally., When it starts boiling, switch off the flame and wait for 1 minute., Add the lemon juice gradually, while stirring gently and wait for 2 minutes., Once the milk has curdled, strain using a muslin cloth. This is crumbled paneer., If you want solid paneer, place the paneer into the muslin cloth in a 125 mm. (5”) paneer mould or any mould. Press it with a lid. Alternatively, use a colander and put the paneer (along with the muslin cloth) into it. Put approx. 1 kg of weight on a plate and place this over the paneer., Remove the paneer from the muslin cloth and after 1 hour, cut into even sized cubes or grate it and use as required., To store paneer, place it in enough water in an air-tight container and keep refrigerated.] | [Energy, 877 cal, Protein, 38.5 g, Carbohydrates, 47.4 g, Fiber, 0.5 g, Fat, 58 g, Cholesterol, 142.2 mg, Sodium, 169.4 mg] | paneer-39276r |
| rcp38651 | Paneer ( Gluten Free Recipe) | NA | NA | [milk, lemon juice] | 2 mins | 10 mins | [Cooking Basics, Punjabi Paneer Recipes, Boiled Indian recipes, Indian Party, Deep Pan, Kids Calcium Rich Indian recipes, Calcium Rich Indian Recipes] | Makes 0.5 cup | Punjabi | Indian cottage cheese or paneer is absolutely safe for gluten intolerant. It’s easy to make fresh and soft paneer at home, and you can ensure it is contamination-free! | [Put the milk to boil. When it starts boiling, switch off the gas and wait for a while., Add the lemon juice and when the milk curdles, strain it using a muslin cloth., If you want solid paneer, put some weight on the drained paneer and leave it aside for some time., Use as required., If the milk has not curdled completely at step 2, heat the mixture for a little more time., Whey is very nutritious so try using it innovatively instead of discarding. Use it for kneading dough or it can be added to juices and buttermilk.] | [Energy, 591 cal, Protein, 21.6 g, Carbohydrates, 26.1 g, Fiber, 0.2 g, Fat, 32.6 g, Cholesterol, 80 mg, Sodium, 95.2 mg] | paneer---gluten-free-recipe-38651r |
| rcp36869 | Paneer ( Eggless Desserts Recipe) | NA | NA | [milk, lemon] | 5 mins | 15 mins | [Basic Indian Dessert Recipes] | 2Makes 2 cups | Indian | Paneer or cottage cheese is one of the most versatile ingredients, lending itself as well to subzis as to desserts—both indian and western. Paneer is readily available in shops but there is nothing that can beat fresh home-made paneer, especially when used for making desserts like with paneer tarts with strawberry sauce. When making paneer, you may have to vary the amount of lemon juice used based on the quality of milk and the boiling point. | [Put the milk to boil in a dep non-stick pan., When the milk starts boiling, remove from the flame., Add the lemon juice and wait for 2 minutes., Stir once and again wait for 2 minutes or till the milk is completely curdled, strain it with the help of a sieve or muslin cloth and squeeze out all the excess water from the paneer., Use as required.] | [Energy, 1196 cal, Protein, 43.5 g, Carbohydrates, 55 g, Fiber, 0.8 g, Fat, 65.4 g, Cholesterol, 160 mg, Sodium, 190.9 mg] | paneer--eggless-desserts-recipe-36869r |
| rcp4835 | Paneer (Calcium Rich Recipe) | NA | NA | [milk, lemon juice] | 2 to 3 mins. | 10 mins. | [Cooking Basics, Boiled Indian recipes, Kids Calcium Rich Indian recipes, Pregnancy Calcium Rich] | 2Makes : 1½ cups (200 gms) approx. (6 serving ) | Indian | Make your own fresh batch of paneer when time permits and use it in your pasta, sandwiches, desserts, rotis and even rice delicacies. | [Put the milk to boil. When it starts boiling, add the lemon juice. Remove from the heat and stir gently until the milk curdles and bluish water floats on top., Strain. Tie the curdled milk in a muslin cloth and hang for at least 2 hours to allow the water to drain out., Use as required.] | [Energy, 396 cal, Protein, 14.4 g, Carbohydrates, 17.8 g, Fiber, 0.2 g, Fat, 21.8 g, Cholesterol, 53.3 mg, Sodium, 63.5 mg] | paneer-calcium-rich-recipe-4835r |
| rcp1447 | Paneer (Desi Khana) | NA | NA | [milk, lemon juice] | 10 minutes. | 10 minutes. | [Cooking Basics, Basic Indian Dessert Recipes, Boiled Indian recipes, Pan] | 26Makes about 350 grams. | Indian | | [Put the milk to boil. When it starts boiling, add the lemon juice. Remove from the heat and stir gently until the milk curdles and bluish water floats on top., Strain. Tie the curdled milk in a muslin cloth and hang for at least 2 hours to allow the water to drain out., Use as required.] | [Energy, 90 cal, Protein, 3.3 g, Carbohydrates, 4 g, Fiber, 0 g, Fat, 4.9 g, Cholesterol, 12.1 mg, Sodium, 14.4 mg] | paneer-desi-khana-1447r |
| rcp42121 | Paneer 65 Recipe | Snacks | NA | [paneer (cottage cheese) cubes, chopped spring onions whites greens, chopped coriander (dhania), chopped garlic (lehsun), chopped green chillies, curd (dahi), cornflour, plain flour (maida), rice flour (chawal ka atta), turmeric powder (haldi), chilli powder, cumin seeds (jeera) powder, coriander (dhania) powder, garam masala, tandoori masala, salt, food colour, oil, oil, chopped garlic (lehsun), slit green chillies, sliced onions, chopped spring onions whites greens, chopped spring onion greens] | 15 mins | 20 mins | [Paneer Based Snacks, Indian Party, Innovative Snacks, Kitty Party Snacks] | 3Makes 3 servings | Indian | paneer 65 recipe | paneer fry recipe | restaurant style paneer 65 | with 22 amazing images. Paneer 65 is one of the most popular starters in Indian restaurants. paneer fry is especially popular in South India, where it is available even in small eateries in remote areas. restaurant style paneer 65 is a peppy snack or starter, with an unmistakeable Oriental influence. Marinated and deep-fried paneer cubes are sautéed with chillies and onions to make this awesome paneer 65 snack. paneer 65 got it’s name as it's one of 65 dishes served in some South Indian restaurants. The crispiness of the paneer, the juicy crunch of the veggies and the rich taste of assorted spices make paneer 65 a truly appetizing treat, ideal to serve as a starter. Notes on paneer 65 recipe. 1. We are not using thick curd or hung curd because we want the mixture to have a thick batter like consistency. 2. Add the food colour and mix well using a whisk. We have added the colour to make it look more appetizing however, we do not recommend using any food colour as it does not affect or improve the taste of this dish. Cauliflower can also be cooked similarly, to make another starter called Gobi 65. You can also try other interesting starters like the Ravioli Samosa or Malai Paneer Bell Pepper Balls. Enjoy how to make paneer 65 recipe | paneer fry recipe | restaurant style paneer 65 | with detailed step by step photos and video below. | [To make paneer 65, combine the spring onions, coriander, roughly chopped garlic and roughly chopped green chillies in a mixer and blend till smooth without using water., Transfer the paste into a deep bowl, add the curds, cornflour, plain flour, rice flour, turmeric powder, ½ tsp of chilli powder, cumin seeds powder, coriander powder, garam masala, tandoori masala, salt and food colour and mix well using a whisk., Add the paneer cubes and mix gently., Refrigerate for 15 minutes., Heat the oil for deep-frying and deep-fry a few marinated paneer pieces on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside., Heat the oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add the green chillies, sliced onions and sauté on a medium flame for 2 minutes., Add the remaining ½ tsp of chilli powder, salt and 1 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the fried paneer and spring onions, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally., Serve the paneer 65 immediately garnished with spring onion greens.] | [Energy, 292 cal, Protein, 10.3 g, Carbohydrates, 16.5 g, Fiber, 1.2 g, Fat, 20.2 g, Cholesterol, 2.7 mg, Sodium, 6 mg] | paneer-65-recipe-42121r |
| rcp42147 | Paneer Achari Tikka, Indian Starter | Snacks | NA | [paneer (cottage cheese), mango pickle, coriander (dhania) seeds, fenugreek (methi) seeds, nigella seeds (kalonji), thick curds (dahi), turmeric powder (haldi), chilli powder, ginger-garlic (adrak-lehsun) paste, garam masala, salt, oil, onion slices, lemon wedges, green chutney] | 10 mins | 15 mins | [Punjabi Paneer Recipes, Indian Snacks for Entertaining, Paneer Based Snacks, Kebab Party, Cocktail Party, Indian Party Starters, Non-stick Pan] | 10Makes 10 tikkas | Punjabi | Crisp outside, succulent inside, and masaledar to the core, the Paneer Achari Tikka is a tongue-tickling starter that is sure to gear up your digestive system! Here, the paneer cubes are marinated in a chatpata mix of curds, spices and pickle masala and then cooked on a tava. We have used only the masala from the mango pickle avoiding the mango pieces. Also, the tikkas are to be cooked just before serving to enjoy the best texture – otherwise they will get chewy. You will love the really achari taste of this paneer tikka – go for it! Try other tikka recipes like the Paneer Amritsari Tikka or Pahadi Paneer Tikka Wrap . | [Heat a small non-stick pan put the coriander seeds, methi seeds, nigella seeds and dry roast it on a medium flame for 2 minutes., Cool slightly and blend in a mortal pestle (khalbatta) till coarse., Combine the curds, mango pickle, prepared coarse powder, turmeric powder, chilli powder, ginger-garlic paste, garam masala and salt and whisk well., Add the paneer cubes, mix gently and keep aside for 30 minutes in the fridge., In a skewer insert 3 marinated paneer pieces at regular intervals., Repeat step 5 to make 9 more tikkas., Heat 1 tbsp of oil in a non-stick tava (griddle), place 5 skewers on it and cook on a medium flame till it turns light brown in colour from both the sides., Repeat step 7 to cook 5 more tikkas in 1 more batch., Serve immediately with onion slices, lemon wedges and green chutney.] | [Energy, 107 cal, Protein, 1 g, Carbohydrates, 6.3 g, Fiber, 0.2 g, Fat, 8.2 g, Cholesterol, 3.2 mg, Sodium, 2337.5 mg] | paneer-achari-tikka-indian-starter-42147r |
| rcp22495 | Paneer Akuri | NA | NA | [crumbled paneer (cottage cheese), cumin seeds (jeera), ginger-garlic (adrak-lehsun) paste, onion paste, chopped tomatoes, chopped green chillies, turmeric powder (haldi), garam masala, oil, salt, chopped coriander (dhania)] | 5 mins | 7 mins | [Microwave Subzi, Microwave, Microwave] | 2Makes 2 servings | NA | Crumbled cottage cheese cooked in tomatoes and spices. A unique parsi specialty that is very delicious despite being relatively simple and quick-to-make. | [Combine the oil and cumin seeds in a microwave-proof bowl and microwave on high for 1 minute., Add the ginger-garlic paste and onion paste, mix well and microwave on high for 3 minutes, stirring once in between after 1½ minutes., Add the tomatoes, green chillies and turmeric powder, salt and garam masala, lightly mash the tomatoes and then microwave on high for 2 minutes., Add the paneer, mix well and microwave on high for 1 minute., Serve hot garnished with coriander.] | [Energy, 291 cal, Protein, 10.9 g, Carbohydrates, 11.1 g, Fiber, 0.9 g, Fat, 22.6 g, Cholesterol, 0 mg, Vitamin A, 460 mcg, Vitamin B1, -0.7 mg, Vitamin B2, -0.7 mg, Vitamin B3, -0.5 mg, Vitamin C, 16.4 mg, Folic Acid, 13.7 mcg, Calcium, 399 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 6.4 mg, Potassium, 98.8 mg, Zinc, 0.1 mg] | paneer-akuri-22495r |
| rcp30875 | Paneer Amritsari | Snacks | NA | [paneer (cottage cheese), ginger-garlic (adrak-lehsun) paste, dried fenugreek leaves (kasuri methi), lemon juice, rice flour (chawal ka atta), oil, hung curds (chakka dahi), carom seeds (ajwain), kashmiri red chilli powder, turmeric powder (haldi), garam masala, besan (bengal gram flour), rice flour (chawal ka atta), salt, chaat masala] | 10 mins | 15 mins | [Punjabi Swadisht Nashta, Indian Snacks for Entertaining, Raksha - Bandhan, Mother's Day, Indian Party, High Tea Party, Barbeque Party Indian Recipes] | 20Makes 20 pieces | Punjabi | Amritsari paneer fry recipe | Amritsari paneer pakoda | paneer amritsari | Amritsar is a wonderful place. It's well known for the Golden Temple, but mostly for the famous Amritsari Khana. The most popular dish from Amritsar is the Amritsari macchi. Here I have substituted the macchi or fish with paneer. The paneer is dipped in a flavourful marinade and deep fried making it crispy and crunchy on the outside and deliciously soft on the inside. The chaat masala adds just the right amount of punch to the recipe. This makes and excellent finger food at parties and a lip-smacking treat when hunger pangs strike! | [To make amritsari paneer fry recipe, combine, ginger garlic paste, kasuri methi, lemon juice and salt in a flat plate. Mix well., Add the paneer and rub the marinade well. Keep aside for 5 to 10 minutes., Dip each paneer cube in the marinade and coat it well using rice flour., Heat oil in a deep pan, deep fry a few coated paneer cubes until light golden brown and crispy., Repeat step 5 to deep fry all the pieces. Drain it well on an absorbent paper., Serve amritsari paneer fry hot with green chutney.] | [Energy, 266 cal, Protein, 12.8 g, Carbohydrates, 14.7 g, Fiber, 2.3 g, Fat, 17.4 g, Cholesterol, 0 mg, Vitamin A, 282.9 mcg, Vitamin B1, -0.6 mg, Vitamin B2, -0.7 mg, Vitamin B3, -0.4 mg, Vitamin C, 2.3 mg, Folic Acid, 22.1 mcg, Calcium, 354 mg, Iron, 0.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 11 mg, Potassium, 108 mg, Zinc, 0.3 mg] | paneer-amritsari-30875r |
| rcp32715 | Paneer Amritsari Tikka ( Kebabs and Tikkis Recipe) | Snacks | NA | [paneer (cottage cheese) strips, besan (bengal gram flour), carom seeds (ajwain), chilli powder, ginger-garlic (adrak-lehsun) paste, oil, salt, oil, chaat masala] | 10 mins | 15 mins | [Course, Punjabi Paneer Recipes, Starters / Snacks, Paneer Based Snacks, Tikki Recipes, Collection of Tikki, Barbeque, Deep Fry] | 20Makes 20 tikkas (20 tikka ) | Punjabi | Punjabi food embodies spices at their best! The Paneer Amritsari Tikka proves this fact once again. Succulent strips of paneer are marinated in a tongue-tickling mix of carom seeds and other spicy ingredients. Once the spongy paneer soaks in all the vibrant flavours, it is ready to be deep-fried and served fresh with a seasoning of peppy chaat masala. Your taste buds will revel in the burst of flavours that every single piece of paneer is sure to create on your palate. | [Combine the paneer and the prepared marinade in a deep bowl and toss gently., Heat the oil in a deep non-stick pan, and deep-fry 4 marinated paneer pieces at a time, on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Repeat step 2 to deep-fry the remaining marinated paneer strips., Sprinkle chaat masala evenly over them and serve immediately.] | [Energy, 84 cal, Protein, 3.1 g, Carbohydrates, 2.8 g, Fiber, 0.3 g, Fat, 6.7 g, Cholesterol, 0 mg, Sodium, 1.5 mg] | paneer-amritsari-tikka--kebabs-and-tikkis-recipe-32715r |
| rcp33246 | Paneer Amritsari Tikka, Protein Rich Recipes | Snacks | NA | [besan (bengal gram flour), ginger-garlic (adrak-lehsun) paste, oil, water, carom seeds (ajwain), mixed fruits, chilli powder, salt, paneer (cottage cheese), oil, chaat masala] | 10 mins | 15 mins | [Punjabi Sabzis, Punjabi Paneer Recipes, Paneer Based Snacks, Deep-fried Indian Starters, Deep Fry, Diwali, Deep Pan] | 4Makes 4 servings | Punjabi | Non-vegetarian foods are extremely high in protein, but that does not mean vegetarians have to worry, as there are abundant sources of proteins -- milk, paneer and dals being the most popular and easily available. So here’s a vegetarian adaptation of the traditional punjabi favourite – the fish amritsari, using paneer, which is protein-rich, succulent and easy to chew. | [Combine the paneer strips and the prepared marinade in a bowl and toss gently ( till the marinate coats the paneer strips evenly from all sides), Keep aside for 15 minutes., Heat the oil in kadhai and deep-fry the paneer pieces, a few at a time till they turn golden brown in colour from all sides. Sprinkle chaat masala evenly over it and serve immediately.] | [Energy, 311 cal, Protein, 10.5 g, Carbohydrates, 11.1 g, Fiber, 1.6 g, Fat, 24.9 g, Cholesterol, 0 mg, Sodium, 7.5 mg] | paneer-amritsari-tikka-protein-rich-recipes-33246r |
| rcp5264 | Paneer and Apple Grilled Sandwiches | Snacks | Veg | [crumbled paneer (cottage cheese), grated apples, chopped green chillies, salt, bread, butter, butter] | 10 mins | 20 mins | [Jain Naashta, Breakfast Sandwiches, Paneer Based Snacks, Evening Tea Snacks, Veg Grilled Sandwiches, Quick Snacks / Quick Starters, Kids After School] | 4Makes 4 sandwiches (4 sandwich ) | Jain | Think beyond tomatoes and cucumber, and even beyond capsicum and carrots, for apples make a wonderful stuffing for sandwiches! In this irresistible snack, grated apples and crumbled paneer are combined with green chillies to make an amazing sweet and spicy filling, with a rich texture. Choose fresh apples to make this dish, so that they will retain a bit of their crunch even after grilling. Truly, the Paneer and Apple Grilled Sandwiches are out-of-the-world! Serve this yummy treat with Grilled Cheese and Vegetable Soup for a delicious and satiating meal combo. | [Combine the paneer, apples,green chillies and salt in a bowl and mix well., Divide the stuffing into 4 equal portions. Keep aside., Place 2 bread slices on a clean, dry surface and spread ½ tsp of the butter on each slice., On one buttered bread slice, place a portion of the stuffing and spread it evenly., Cover with another buttered bread slice facing downwards and press it lightly., Repeat steps 3 to 5 to make 3 more sandwiches., Pre-heat the griller and grill the sandwiches, using a little butter till golden brown in colour from both the sides., Serve immediately.] | [Energy, 196 cal, Protein, 5.7 g, Carbohydrates, 25.2 g, Fiber, 0.7 g, Fat, 8 g, Cholesterol, 10 mg, Sodium, 39.2 mg] | paneer-and-apple-grilled-sandwiches-5264r |
| rcp22258 | Paneer and Baby Corn On Skewers | Snacks | NA | [blanched baby corn, capsicum cubes, tomatoes, low fat paneer (cottage cheese) cubes, onion cubes, low fat curds (dahi), chilli powder, turmeric powder (haldi), ginger (adrak) paste, garlic (lehsun) paste, besan (bengal gram flour), dried fenugreek leaves (kasuri methi), carom seeds (ajwain), salt] | 15 mins | 20 mins | [Healthy Heart Starters Snacks] | 6Makes 6 servings | NA | Now, this is what one would call a colourful and flavourful dish! the marinade is what makes this recipe unique. Use any vegetable of your choice, serve to your guests and win abundant praises. As this is cooked without oil, it is both nutritious and low in calories. In case skewers are not available, use toothpicks. . . It turns out as good as with skewers, believe me! | [Combine the baby corn, capsicum, tomatoes, paneer, onions and the prepared marinade in a large bowl and mix well., Refrigerate to marinate for at least 30 minutes., Heat a non-stick pan on a medium flame and when hot, dry roast the marinated vegetables on it for 15 to 20 minutes or till they turn slightly brown in colour., Remove from the pan and pierce a piece of baby corn, capsicum, tomato, paneer and onion one after the another on a skewer or a toothpick., Repeat with the remaining vegetables to make more skewers., Serve hot.] | [Energy, 36 cal, Protein, 2.1 g, Carbohydrates, 7 g, Fiber, 0.8 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 21.5 mg] | paneer-and-baby-corn-on-skewers-22258r |
| rcp1433 | Paneer and Bean Sprouts Sandwich, Indian Bean Sprouts Toast | Snacks | NA | [whole wheat bread, carrot, butter, green chutney, bean sprouts, crumbled low fat paneer (cottage cheese), chopped green chillies, chopped coriander (dhania), black peppercorns (kalimirch), salt, grated carrot, tabasco sauce] | 15 mins | 0 mins | [French Breads, Whole Wheat Recipes, Breakfast Sandwiches, Indian Snacks for Entertaining, Sandwich Recipes, Low Calorie Indian Snacks, Evening Tea Snacks] | 3Makes 3 open sandwich (3 sandwich ) | Indian | paneer and bean sprouts sandwich recipe | paneer and bean sprouts toast | Indian bean sprouts sandwich | with 23 amazing images. paneer and bean sprouts sandwich recipe | paneer and bean sprouts toast | Indian bean sprouts sandwich is a flavourful snack with a touch of nourishment. Learn how to make paneer and bean sprouts toast. To make paneer and bean sprouts sandwich, divide the paneer topping into 3 equal portions and keep aside. Place 3 brown bread slices on a clean, flat surface or a plate. Apply carrot butter on one bread slice, butter on another bread slice and green chutney on the third bread slice. Spread one portion of the paneer topping on each bread slice. Place them on a greased baking tray and bake in a pre-heated oven at 180°c (360°f) for 10 minutes. Top each toasted bread with 1/3 of the bean sprouts. Garnish with carrot and cut each sandwich into 2 pieces. Serve immediately dotted with tabasco sauce. Bean sprouts are a delight to see, and a pleasure to bite into. Its nutty flavour and crisp texture combines beautifully with the juicy sweetness of carrot butter and green chutney as you will see in this sumptuous Indian bean sprouts sandwich. The green chillies in the paneer topping add a mild hint of spice, while the coriander adds a refreshing flavour. This succulent paneer topping works well to hold the bean sprouts together. Try this delicious paneer and bean sprouts sandwich at home at snack time for your family. This paneer and bean sprouts toast is a tad healthier than the sandwich made with white bread as we have suggested the use of whole wheat bread or multigrain bread. The carrot butter is made with fibre rich carrots and peanuts which have healthy fats. However remember that bread has some amounts of carbs and hence we suggest you indulge in these toasts occasionally and in limited quantities. Tips for paneer and bean sprouts toast. 1. You can make your choice between full fat paneer and low fat paneer. 2. Coriander in the topping can be replaced with finely chopped celery. 3. You can also use almond bread to make this sandwich. Enjoy paneer and bean sprouts sandwich recipe | paneer and bean sprouts toast | Indian bean sprouts sandwich | with step by step photos. | [To make paneer and bean sprouts sandwich, divide the paneer topping into 3 equal portions and keep aside., Place 3 brown bread slices on a clean, flat surface or a plate., Apply carrot butter on one bread slice, butter on another bread slice and green chutney on the third bread slice., Spread one portion of the paneer topping on each bread slice., Place them on a greased baking tray and bake in a pre-heated oven at 180°c (360°f) for 10 minutes., Top each toasted bread with 1/3 of the bean sprouts., Garnish with carrot and cut each sandwich into 2 pieces., Serve immediately dotted with tabasco sauce.] | [Energy, 172 cal, Protein, 13.2 g, Carbohydrates, 26.6 g, Fiber, 0.6 g, Fat, 1.4 g, Cholesterol, 2.5 mg, Sodium, 168.8 mg] | paneer-and-bean-sprouts-sandwich-indian-bean-sprouts-toast-1433r |
| rcp2962 | Paneer and Broccoli Stir Fry, Paneer Vegetable Stir Fry | Snacks | Veg | [paneer (cottage cheese) strips cubes, oil, nigella seeds (kalonji), coloured capsicum strips cubes, chopped spring onions whites greens, sliced baby corn, sliced cucumber, broccoli florets, bean sprouts, tomatoes, salt] | 10 mins | 7 mins | [Indian Stir Fry, Calcium Rich Indian Recipes, Selenium, Pregnancy Calcium Rich, Pregnancy Fiber Rich, Pregnancy Snacks, Calcium Rich Sabzi, Vegetables] | 4Makes 4 servings | Indian | paneer and broccoli stir fry recipe | paneer vegetable stir fry | healthy Indian cottage cheese stir fry with spring onions and sprouts | with 22 amazing images. paneer and broccoli stir fry recipe | paneer vegetable stir fry | healthy Indian cottage cheese stir fry with spring onions and sprouts is a power packed delicacy. Learn how to make paneer vegetable stir fry. To make paneer and broccoli stir fry, heat the oil in a broad non-stick pan, add the nigella seeds and sauté on a medium flame for a few seconds. Add the capsicum, spring onion, baby corn, cucumber, broccoli, bean sprouts, tomatoes and salt and sauté on a high flame for 5 minutes or till the vegetables are tender. Add the paneer and sauté on a medium flame for one minute. Remove from the flame and serve immediately. If you are one of those who prefers eating hot vegetables dishes to cold salads, then this paneer vegetable stir fry is just the one for you. Have this stir fry at dinner time or in between meals as a healthy snack. A colourful assortment of vegetables tossed lightly with cottage cheese and onion seeds, this healthy Indian cottage cheese stir fry with spring onions and sprouts is a delicious source of fibre, vitamin C, vitamin A, phosphorus and calcium. You can build immunity and strengthen bones both with this delicacy. heart patients, weight-watchers and diabetics can include this paneer and broccoli stir fry as a part of their meal. They can make their choice between full fat paneer and its low fat counterpart. Tips for paneer vegetable stir fry. 1. Add 1 tsp nigella seeds (kalonji). This is what gives a super taste to healthy Indian cottage cheese stir fry with spring onions and sprouts. 2. Sauté paneer and broccoli stir fry on a high flame (takes about 5 minutes) till the vegetables are tender. Enjoy paneer and broccoli stir fry recipe | paneer vegetable stir fry | healthy Indian cottage cheese stir fry with spring onions and sprouts | with step by step photos. | [To make paneer and broccoli stir fry, heat the oil in a broad non-stick pan, add the nigella seeds and saute on a medium flame for a few seconds., Add the capsicum, spring onion, baby corn, cucumber, broccoli, bean sprouts, tomatoes and salt and saute on a high flame for 5 minutes or till the vegetables are tender., Add the paneer and sauté on a medium flame for one minute., Remove from the flame and serve immediately.] | [Energy, 144 cal, Protein, 6.3 g, Carbohydrates, 7 g, Fiber, 2 g, Fat, 10.2 g, Cholesterol, 0 mg, Sodium, 3.9 mg] | paneer-and-broccoli-stir-fry-paneer-vegetable-stir-fry-2962r |
| rcp5265 | Paneer and Capsicum Discs | Snacks | NA | [bread slices, melted butter, butter, chopped onions, chopped capsicum, grated paneer (cottage cheese), tomato ketchup, chilli sauce, salt, grated processed cheese] | 10 mins | 2 mins | [Punjabi Paneer Recipes, Indian Snacks for Entertaining, Evening Tea Snacks, Indian Toast recipes, Christmas, Children's Day, Indian Birthday Party] | 5Makes 5 crispies | Punjabi | Paneer and Capsicum Discs look so tempting, no one can refuse. Round-shaped bread pieces are crisped to perfection and arranged together with a filling of sautéed veggies such that the filling shows up nicely through holes in the bread. Indeed, this is party fare! | [Cut out rounds from all the bread slices with a 63 mm. (2½") diameter cutter., Make a hole in the centre of 5 bread slice rounds with a 12 mm. (½") nozzle., Arrange all the bread rounds on a greased baking tray., Brush the tops with melted butter and bake in a pre-heated oven at 200°c (400°f) for 10 minutes or until crisp. Keep aside., Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the capsicum and sauté on a medium flame for 1 minute., Switch off the flame, add all the remaining ingredients and mix well., Divide the filling into 5 equal portions and keep aside., Place a toasted bread roundel without a centre hole on a clean, dry surface and spread a portion of the filling on a toasted bread roundel. Sprinkle 1 tsp of cheese evenly over it and sandwich it using one toasted bread roundel with a hole in the centre., Repeat step 1 to make 4 more discs and bake all the discs again in a pre-heated oven at 200°c (400°f) for 5 minutes., Serve immediately.] | [Energy, 177 cal, Protein, 5.7 g, Carbohydrates, 24.4 g, Fiber, 0.2 g, Fat, 6.5 g, Cholesterol, 14.5 mg, Sodium, 137.3 mg] | paneer-and-capsicum-discs-5265r |
| rcp1893 | Paneer and Capsicum Hot Dog Roll | Snacks | NA | [hot dog rolls, melted butter, grated paneer (cottage cheese), chopped coloured capsicum, chopped spring onions, chopped coriander (dhania), grated processed cheese, green chilli paste, salt] | 10 mins | 0 mins | [American Burgers / Grills, Breakfast Sandwiches, Indian Snacks for Entertaining, School Time Snacks, Evening Tea Snacks, Bread Snack, Mother's Day] | 4Makes 4 hot dog rolls (4 hot dog roll ) | Indian | paneer and capsicum hot dog roll recipe | Indian paneer chilli hot dog | cheesy paneer hot dog | with 18 amazing images. paneer and capsicum hot dog roll recipe | Indian paneer chilli hot dog | cheesy paneer hot dog is a yummy snack which is much-loved all across the world. Learn how to make Indian paneer chilli hot dog. To make paneer and capsicum hot dog roll, divide the filling into 4 equal portions and keep aside. Slit each hot dog roll horizontally into 2. Brush the inside of each hot dog roll with a little melted butter and bake in a pre-heated oven at 180°c (360°f) for 5 minutes. Stuff a portion of the filling on each baked hot dog roll and again bake in a pre-heated oven at 180°c (360°f) for another 5 minutes. Serve immediately. A brilliant combination of cottage cheese, peppers and spring onions comes together in the cheesy paneer hot dog, making it a treat that is sure to excite the taste buds. Kids will love the vibrant flavours and varied textures of the ingredients in this roll, and are sure to enjoy every bite. The stuffing of the Indian paneer chilli hot dog can be made in advance and refrigerated. But assemble and bake this delicious snack just before serving. Addition of boiled sweet corn will lace it with an enticing flavour, and the overall effect is unquestionably pleasing to the palate. Tips to make paneer and capsicum hot dog roll. 1. If you don’t get hot dog buns, you can use sandwich bread instead. 2. Slit the bread properly otherwise the stuffing will overflow. Enjoy paneer and capsicum hot dog roll recipe | Indian paneer chilli hot dog | cheesy paneer hot dog | with step by step photos. | [To make paneer and capsicum hot dog roll, divide the filling into 4 equal portions and keep aside., Slit each hot dog roll horizontally into 2., Brush the inside of each hot dog roll with a little melted butter and bake in a pre-heated oven at 180°c (360°f) for 5 minutes., Stuff a portion of the filling on each baked hot dog roll and again bake in a pre-heated oven at 180°c (360°f) for another 5 minutes., Serve the paneer and capsicum hot dog roll immediately.] | [Energy, 338 cal, Protein, 11.2 g, Carbohydrates, 36.4 g, Fiber, 0.3 g, Fat, 16.3 g, Cholesterol, 5 mg, Sodium, 86.8 mg] | paneer-and-capsicum-hot-dog-roll-1893r |
| rcp5242 | Paneer and Corn Burger, Cottage Cheese and Corn Burger | Dinner | Veg | [crumbled paneer (cottage cheese), crushed sweet corn kernels (makai ke dane), chopped coriander (dhania), chopped green chillies, bread crumbs, cornflour, salt, plain flour (maida) water, bread crumbs, oil, burger buns, butter, mayonnaise, iceberg lettuce, tomatoes slices, sliced onions, salt, french fries] | 15 mins | 25 mins | [American Burgers / Grills, Indian Snacks for Entertaining, Evening Tea Snacks, Bread Snack, Veggie Burgers Collection, One Dish Vegetarian Meals, One Meal Dinner] | 4Makes 4 burgers | Indian | paneer and corn burger recipe | Indian style paneer corn cheese burger | cottage cheese and corn burger kids recipe | with 46 amazing images. paneer and corn burger recipe | Indian style paneer corn cheese burger | cottage cheese and corn burger kids recipe is a magical outcome of common ingredients. Learn how to make Indian style paneer corn cheese burger. To make paneer and corn burger, first make the patty. Combine all the ingredients in a bowl and mix well. Divide the mixture into 4 equal portions and shape each portion into a 75 mm. (3”) diameter round. Dip each patty in the maida-water mixture and roll in the bread crumbs till they are evenly coated from all the sides. Heat the oil in a kadhai and deep-fry each patty till it turns golden brown in colour from both the sides. Drain on absorbent paper and keep aside. Crispy lettuce, freshly sliced veggies and a cheesy corn patty—what more can you ask for in a burger! Then to make Indian style paneer corn cheese burger, cut each burger bun horizontally into two. Apply butter on both the sides of each half of the burger bun and toast them lightly on a tava (griddle). Keep aside. Place the lower half of the bun on a clean, dry surface and apply ½ tbsp of mayonnaise on each bun halves. Place an iceberg lettuce, 1 patty, 2 tomato slices and 1 onion slices and sprinkle a little salt and pepper over it. Cover with an upper half of the bun and press it lightly. Repeat steps to 5 to make 1 more burger. Serve immediately with French fries. Paneer and corn go very well together in the patty, and the coriander and chillies give them a well-deserved pep-up. You will be surprised how these common everyday ingredients in the right proportions impart immense flavour to the tikkis in Indian style paneer corn cheese burger. Paneer lovers are sure to fall in love with this cottage cheese and corn burger kids recipe with a bag of French fries. You can further add on a refreshing drink like pineapple masala drink. With its attractive hue and chatpata flavour, it is sure to appeal to all. You can also try other Paneer Based Snacks like Paneer Parcels or Aloo and Paneer Roll. Tips to make paneer and corn burger. 1. Make sure you use fresh paneer for best taste. 2. Use crumbled paneer as mentioned in the recipe, mash it with your hands and do it just before using it for the patty. 3. To get the best crisp lettuce, always place the iceberg lettuce leaves in cold water atleast for 3 hours before using them. 4. Plain flour-water mixture should be of dropping consistency. Enjoy paneer and corn burger recipe | Indian style paneer corn cheese burger | cottage cheese and corn burger kids recipe | with step by step photos. | [Combine all the ingredients in a bowl and mix well., Divide the mixture into 4 equal portions and shape each portion into a 75 mm. (3”) diameter round., Dip each patty in the maida-water mixture and roll in the bread crumbs till they are evenly coated from all the sides., Heat the oil in a kadhai and deep-fry each patty till it turns golden brown in colour from both the sides. Drain on absorbent paper and keep aside., To make paneer and corn burger, cut each burger bun horizontally into two., Apply butter on both the sides of each half of the burger bun and toast them lightly on a tava (griddle). Keep aside., Place the lower half of the bun on a clean, dry surface and apply ½ tbsp of mayonnaise on each bun halves., Place an iceburg lettuce, 1 patty, 2 tomato slices and 1 onion slices and sprinkle a little salt and pepper over it., Cover with an upper half of the bun and press it lightly., Repeat steps 1 to 5 to make 3 more burgers., Serve the paneer and corn burger immediately with french fries.] | [Energy, 618 cal, Protein, 16.9 g, Carbohydrates, 83.5 g, Fiber, 5.3 g, Fat, 25.6 g, Cholesterol, 0 mg, Sodium, 208.2 mg] | paneer-and-corn-burger-cottage-cheese-and-corn-burger-5242r |
| rcp30991 | Paneer and Corn Chatpata Salad | Dinner | NA | [paneer (cottage cheese) cubes, boiled sweet corn kernels (makai ke dane), chaat masala, oil, boiled potato cubes, chopped spring onions whites, chopped tomatoes, lemon juice, chopped green chillies, chopped coriander (dhania), salt] | 15 mins | 2 mins | [Quick Indian Salads, Wholesome Salads (Salads that make a meal), Indian Party, Indian Lunch Salads, Dinner Salad] | 6Makes 6 servings | Indian | paneer and corn chatpata salad recipe | Indian paneer sweet corn salad | cottage cheese corn salad | with 17 amazing images. paneer and corn chatpata salad recipe | Indian paneer sweet corn salad | cottage cheese corn salad is a simple and wasy salad which can be set on table in minutes. Learn how to make Indian paneer sweet corn salad. This chunky salad will leave you wishing you had made much more of it! With such a tempting combination of flavours, textures and colours, this Indian paneer sweet corn salad is sure to be wiped off in a jiffy. Sautéing the paneer eliminates its raw smell, making it all the more interesting to bite into. Combined with juicy corn, tangy tomatoes, chewy potatoes and crispy spring onions, this lemon tinged salad is made all the more exciting by the addition of peppy chaat masala. You will love the total experience of cottage cheese corn salad! When you have time on hand, you can make fresh paneer at home too. As a variation, also try other salads using paneer like chawla paneer salad and paneer aur hare chane ka salad. tips to make paneer and corn chatpata salad. 1. If you do not have spring onion whites and greens, you can also use finely chopped onions. 2. If you do not want to add sautéed paneer, use fresh paneer cubes. Enjoy paneer and corn chatpata salad recipe | Indian paneer sweet corn salad | cottage cheese corn salad | with step by step photos. | [To make paneer and corn chatpata salad, meat the oil in a broad non-stick pan, add the paneer cubes and sauté on a medium flame for 2 minutes while stirring occasionally or till light brown in colour. Remove and keep aside to cool., Combine all the ingredients, including the paneer in a deep bowl and toss gently., Serve the paneer and corn chatpata salad immediately.] | [Energy, 110 cal, Protein, 3.3 g, Carbohydrates, 13.4 g, Fiber, 1.6 g, Fat, 5.4 g, Cholesterol, 0 mg, Vitamin A, 205.7 mcg, Vitamin B1, 0 mg, Vitamin B2, -0.1 mg, Vitamin B3, 0.2 mg, Vitamin C, 14.3 mg, Folic Acid, 17.3 mcg, Calcium, 76.3 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 6.7 mg, Potassium, 144.7 mg, Zinc, 0.2 mg] | paneer-and-corn-chatpata-salad-30991r |
| rcp32938 | Paneer and Corn Croquettes | Snacks | NA | [grated paneer (cottage cheese), crushed sweet corn kernels (makai ke dane), oil, cumin seeds (jeera), chopped garlic (lehsun), ginger-green chilli paste, dried mango powder (amchur), garam masala, salt, grated processed cheese, mashed potatoes, bread crumbs, salt, freshly ground black pepper (kalimirch), oil, tomato ketchup, green chutney] | 20 mins | 20 mins | [French Starters, Indian Snacks for Entertaining, Paneer Based Snacks, Evening Tea Snacks, Bread Snack, Deep Fry, Raksha - Bandhan] | 10Makes 10 croquettes | Indian | paneer and corn croquettes recipe | cheese and corn croquettes | Indian paneer stuffed croquettes | with 35 amazing images paneer and corn croquettes are a perfect party starter – be it for kids’ parties or kitty party. Learn how to make paneer and corn croquettes recipe | cheese and corn croquettes | Indian paneer stuffed croquettes | Indian paneer stuffed croquettes are made of boiled potatoes are stuffed with a luscious paneer and sweet corn mixture and deep-fried to make a really irresistible snack, which can be served with tea, or as a starter or cocktail accompaniment. These mouth-watering paneer and corn croquettes have a desi aura about them, with peppy spice powders like garam masala and amchur. The stuffing also has a unique, succulent texture, mild sweetness of the corn is crushed with grated paneer, which makes these ingredients mix and mingle well with each other to enhance the flavour of paneer and corn croquettes. Let each bite of this snack melt in your mouth. Tips to make paneer and corn croquettes recipe: 1. Makes sure you deep-fry only 2 to 3 at a time. 2. The corn can be coarsely crushed or just boiled and used. 3. They can be rolled and kept in the fridge and deep-fried when guests arrive. 4. Can also serve this with schezuan sauce. Enjoy paneer and corn croquettes recipe | cheese and corn croquettes | Indian paneer stuffed croquettes | with detailed step by step images. | [Heat the oil in a broad non-stick pan, add the cumin seeds and saute on a medium flame for a few seconds., When the seeds crackle, add the garlic and ginger-green chilli paste and sauté on a medium flame for a few seconds., Add the crushed sweet corn kernels, dry mango powder, garam masala and salt, mix well and cook on a medium flame for 1 minute, while stirring continuously., Switch off the flame, add the paneer and cheese and mix well. Keep aside., Combine all the ingredients in a deep bowl and mix very well. Keep aside., To make paneer and corn croquettes, divide the stuffing into 10 equal portions., Divide the potato mixture into 10 equal portions., Flatten a portion of the potato mixture into a 75 mm. (3") diameter circle and place a portion of the stuffing in the centre., Bring together the edges in the centre to seal the stuffing and roll it into an oval shape. Keep aside., Repeat steps 3 and 4 to make 9 more croquettes., Heat the oil in a deep non-stick kadhai and deep-fry, a few croquettes at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve the paneer and corn croquettes immediately with tomato ketchup and green chutney.] | [Energy, 155 cal, Protein, 3.7 g, Carbohydrates, 12.9 g, Fiber, 0.7 g, Fat, 10 g, Cholesterol, 0 mg, Vitamin A, 122.7 mcg, Vitamin B1, -0.1 mg, Vitamin B2, -0.1 mg, Vitamin B3, 0.2 mg, Vitamin C, 5.4 mg, Folic Acid, 6.7 mcg, Calcium, 90.9 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 3.5 mg, Potassium, 81.9 mg, Zinc, 0.2 mg] | paneer-and-corn-croquettes-32938r |
| rcp1242 | Paneer and Corn Quesadillas | NA | NA | [flour tortillas, grated paneer (cottage cheese), grated processed cheese, chopped green chillies, chopped tomatoes, boiled sweet corn kernels (makai ke dane), salt, oil] | 20 mins | 30 mins | [Mexican Quesadillas, Mexican Delights, Mexican Party, Tava, Snack Recipes for Kids] | 12Makes 12 servings | Mexican | Mexican cooks have lots of ways of stuffing a tortilla. This quick and easy one resembles a cheese paratha. A good melting cheese is basic to all fillings of quesadillas. Any other fillings are at the discretion of the cook. | [When you want to serve, spread a little stuffing on one tortilla. Put another tortilla on top and press well so that they stick. Cook on a tava (griddle) spreading a little oil on both sides. Cook unitl crisp., Cut into pieces and serve hot.] | [Energy, 110 cal, Protein, 3.8 g, Carbohydrates, 14.3 g, Fiber, 0.2 g, Fat, 4.2 g, Cholesterol, 0 mg, Vitamin A, 64.3 mcg, Vitamin B1, 0 mg, Vitamin B2, -0.1 mg, Vitamin B3, 0.4 mg, Vitamin C, 0.9 mg, Folic Acid, 3.3 mcg, Calcium, 65.3 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 2.7 mg, Potassium, 40.8 mg, Zinc, 0.2 mg] | paneer-and-corn-quesadillas-1242r |
| rcp4767 | Paneer and Corn Subzi | NA | Veg | [paneer (cottage cheese) cubes, boiled sweet corn kernels (makai ke dane), oil, cumin seeds (jeera), sliced onions, chopped green chillies, turmeric powder (haldi), sugar, salt, garam masala, chopped coriander (dhania)] | 10 mins | 4 mins | [Sukhi Sabzis, Kadai Veg] | 4Makes 4 servings (4 serving ) | NA | Sometimes, simplicity wins over grandeur, and that is very true of this Paneer and Corn Subzi. There is nothing in it that you will not find in your kitchen, and there is nothing to it that will take more than minutes of preparation. However, this easy subzi is just perfect for any occasion, and promises a meal that everybody at the table will enjoy to the core! Do not forget the garam masala and coriander at the end, because that is what gives the final flavourful twist to this delicious preparation. | [Heat the oil in a broad non-stick pan and the cumin seeds., When the cumin seeds crackle, add the onions and green chillies and sauté on a medium flame for 1 minute., Add the sweet corn kernels, paneer, turmeric, sugar, salt and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the garam masala and coriander, mix gently and cook on a medium flame for 1 minute., Serve hot.] | [Energy, 311 cal, Protein, 12 g, Carbohydrates, 22.4 g, Fiber, 1.7 g, Fat, 20.4 g, Cholesterol, 0 mg, Vitamin A, 412.2 mcg, Vitamin B1, -0.7 mg, Vitamin B2, -0.7 mg, Vitamin B3, -0.6 mg, Vitamin C, 7 mg, Folic Acid, 15.6 mcg, Calcium, 353.7 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 4.8 mg, Potassium, 116.9 mg, Zinc, 0.3 mg] | paneer-and-corn-subzi-4767r |
| rcp5228 | Paneer and Dill Sandwich | BreakFast | NA | [brown bread slices, chopped dill leaves, soft butter, grated paneer (cottage cheese), curds (dahi), tomato ketchup, chopped black olives, salt freshly ground black pepper (kalimirch)] | 10 mins | 0 mins | [Punjabi Breakfast, Quick breakfast, Breakfast Sandwiches, Cocktail Party, Quick Snacks / Quick Starters, Quick Breakfast Indian] | 4Makes 4 sandwiches | Punjabi | Cold sandwiches are not only easy to prepare but also super tasty and refreshing, because you get to experience the fresh flavours and crisp textures of the ingredients rather than a cooked filling. This Paneer and Dill Sandwich delights you with the pleasant crumbliness of paneer, the peppy flavour of dill and the spice notes of olives. Its preparation is as easy as mixing a filling and packing it into buttered bread slices. A jiffy is all it takes, so try out the Paneer and Dill sandwich right away. You can aslo try other cold sandwiches like Mayo Veggie Curd Sandwich and Pineapple, Celery and Cottage Cheese Sandwich . | [Combine the dill leaves and butter in a bowl and mix well., Brush all the bread slices with the prepared butter-dill mixture and keep aside., Divide the stuffing into 4 equal portions and keep aside., Place a bread slice on a clean, dry surface with the buttered-dill mixture side facing upwards., Spread a portion of the stuffing evenly over it and sandwich it using another bread slice with the buttered-dill mixture side facing downwards and press it lightly., Repeat steps 4 and 5 to make 3 more sandwiches., Serve immediately.] | [Energy, 275 cal, Protein, 9.6 g, Carbohydrates, 33.9 g, Fiber, 0.8 g, Fat, 11.7 g, Cholesterol, 17 mg, Sodium, 228.7 mg] | paneer-and-dill-sandwich-5228r |
| rcp38883 | Paneer and Methi Roti | NA | Veg | [crumbled paneer (cottage cheese), chopped fenugreek (methi) leaves, whole wheat flour (gehun ka atta), jowar (white millet) flour, besan (bengal gram flour), turmeric powder (haldi), chopped green chillies, salt, oil] | 5 mins | 15 mins | [One Dish Vegetarian Meals, Indian Rotis, Indian Tawa, Tava, Quick Rotis / Parathas, High Protein Rotis & Parathas] | 6Makes 6 rotis (6 roti ) | Indian | A nutritious and flavourful roti that is just right for a day packed with activity. It gives you all the protein, fibre and energy you need to walk through the day with vigour. The thoughtful combination of flours gives it an inviting aroma and an irresistible flavour and texture. The paneer makes the rotis soft, while the methi makes it more flavourful. Serve these rotis hot to enjoy its true taste. | [Combine wheat flour, jowar flour, besan, turmeric powder, 1 tsp green chillies and salt in a bowl and knead into a soft dough using enough water. Keep aside., Combine the paneer, fenugreek leaves, remaining ½ tsp of green chillies and salt in a bowl and mix well. Divide the topping into 6 equal portions and keep aside., Divide the dough into 6 equal portions., Flatten a portion of the dough and roll into a circle of 100 mm. (4”) diameter circle by rolling between 2 sheets of plastic and applying a little water on the inside of the plastic sheet if required., Heat a non-stick tava (griddle), place the roti on it and spread a portion of the topping evenly over it., Cook, using a little oil, till it turns golden brown in colour from both sides., Repeat steps 4 to 6 to make 5 more rotis., Serve immediately.] | [Energy, 134 cal, Protein, 4.6 g, Carbohydrates, 18.6 g, Fiber, 3.5 g, Fat, 4.7 g, Cholesterol, 0 mg, Sodium, 10.4 mg] | paneer-and-methi-roti-38883r |
| rcp1457 | Paneer and Spinach Soup | NA | NA | [paneer (cottage cheese), chopped spinach (palak), yellow moong dal (split yellow gram), chopped onions, butter, salt freshly ground black pepper (kalimirch)] | 10 mins | 15 mins | [Thick / Creamy Indian Soups, Boiled Indian recipes, Indian Party, Mixer, Non-stick Pan, Healthy Foods for Kids, Kids Brain Boosting] | 4Makes 4 servings | Indian | paneer and spinach soup recipe | Indian palak soup with paneer | healthy palak paneer soup | spinach cottage cheese soup | paneer and spinach soup is a fragrant and nourishing Indian soup with soothing flavours. Learn how to make healthy spinach paneer soup. Subtly flavoured this spinach cottage cheese soup is a wholesome fare that you will love to slurp up. Palak cooked and blended to a puree, thickened with moong dal and perfectly pepped up with onions, salt and pepper is a delight for the taste buds. The protein-packed healthy palak paneer soup is a meal in a bowl! generous use of moong dal, paneer and spinach make it extremely nourishing and filling, while the onion and pepper bring in their soothing yet sharp flavours. To make paneer and spinach soup, heat the butter in a broad non-stick pan, add the paneer and gently sauté on a medium flame for 1 to 2 minutes or till the paneer is light brown in colour. Keep aside. Combine the moong dal, spinach, onions and 5 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 8 to 10 minutes or till the dal is cooked. Keep aside to cool completely. Once cooled, blend in a mixer to a smooth purée and strain it using a strainer. Transfer the purée to the same pan, add the salt, pepper and paneer pieces, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve hot. This delightful Indian palak soup with paneer is not only tantalizingly tasty, but also conveniently quick to prepare. Try it out! Tips for paneer and spinach soup. 1. Do not over sauté the paneer pieces else they might turn chewy. 2. Also do not sauté them and keep too much ahead of time. 3. You can use a high quality blender and avoid straining at step 3 to retain most of its fibre for a healthy digestive system. Enjoy paneer and spinach soup recipe | Indian palak soup with paneer | healthy palak paneer soup | spinach cottage cheese soup | with recipe below. | [To make paneer and spinach soup, heat the butter in a broad non-stick pan, add the paneer and gently sauté on a medium flame for 1 to 2 minutes or till the paneer is light brown in colour. Keep aside., Combine the moong dal, spinach, onions and 5 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 8 to 10 minutes or till the dal is cooked. Keep aside to cool completely., Once cooled, blend in a mixer to a smooth purée and strain it using a strainer., Transfer the purée to the same pan, add the salt, pepper and paneer pieces, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve the paneer and spinach soup hot.] | [Energy, 153 cal, Protein, 7.1 g, Carbohydrates, 9.4 g, Fiber, 1.1 g, Fat, 9.7 g, Cholesterol, 3.8 mg, Sodium, 25 mg] | paneer-and-spinach-soup-1457r |
| rcp1858 | Paneer and Spring Onion Paratha, Hara Pyaz Paratha | BreakFast | Veg | [grated paneer (cottage cheese), chopped spring onions, whole wheat flour (gehun ka atta), green chilli paste, salt, whole wheat flour (gehun ka atta), oil] | 5 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Breakfast Theplas, Parathas, Parathas, Stuffed Veg Parathas, All-in-one Parathas, Indian Tawa, Children's Day] | 8Makes 8 parathas | Punjabi | paneer and spring onion paratha recipe | spring onion paneer paratha | kids paratha | healthy hara pyaz cottage cheese paratha | with 27 amazing images. paneer and spring onion paratha recipe | spring onion paneer paratha | kids paratha | healthy hara pyaz cottage cheese paratha is an all in one paratha which is quick and easy to make too! Learn how to make spring onion paneer paratha. To make paneer and spring onion paratha, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Divide the dough into 8 equal portions and roll each portion into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each paratha, using ¼ tsp of oil, till golden brown spots appear on both the sides. Allow the parathas to cool completely, wrap in an aluminium foil and pack in a tiffin box. Whole wheat parathas enhanced with fresh paneer and aromatic spring onions, this is a wonderful choice for your kids’ snack box. This spring onion paneer paratha is a wonderful way of making a satiating and wholesome meal in itself. You can be rest assured that the duo of paneer and spring onions will push up not just the taste of the healthy hara pyaz cottage cheese paratha, but also the day’s reading in the nutrient meter! The paneer not only increases the protein and calcium intake, but it also keeps the parathas soft till afternoon. Cool them well and pack these kids paratha for tiffin. Spring onions can perk up the flavour of any dish and so do they of paneer and spring onion paratha. They have vitamin C in plentiful – a nutrient which helps boost our immunity. The sulfur compounds and antioxidant quercetin in them together help to keep blood sugar levels and blood cholesterol under control. Tips for paneer spring onion paratha. 1. Always use a spaltula and press down while cooking the paratha. This must be done all over the paneer spring onion paratha as we want all sides cooked evenly. 2. Serve healthy hara pyaz cottage cheese paratha with curds. See how to make dahi. 3. Serve spring onion paneer paratha with achar. Enjoy paneer and spring onion paratha recipe | spring onion paneer paratha | kids paratha | healthy hara pyaz cottage cheese paratha | with step by step photos. | [To make paneer and spring onion paratha, combine all the ingredients in a deep bowl and knead into a soft dough using enough water., Divide the dough into 8 equal portions and roll each portion into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook each paratha, using ¼ tsp of oil, till golden brown spots appear on both the sides., Allow the paneer and spring onion parathas, to cool completely, wrap in an aluminium foil and pack in a tiffin box.] | [Energy, 82 cal, Protein, 2.8 g, Carbohydrates, 9.8 g, Fiber, 1.6 g, Fat, 3.7 g, Cholesterol, 0 mg, Sodium, 2.6 mg] | paneer-and-spring-onion-paratha-hara-pyaz-paratha-1858r |
| rcp39003 | Paneer and Suva Sandwich | BreakFast | NA | [multigrain bread slices, curly red lettuce cos lettuce, melted butter, crumbled paneer (cottage cheese), chopped dill leaves, chopped green chillies, salt] | 10 mins | 10 mins | [Healthy Indian Recipes, Breakfast, Quick breakfast, Breakfast Sandwiches, Non-stick Pan, Quick Breakfast Indian, Kids Tiffin Box] | 4Makes 4 sandwiches | Indian | Lettuce adds crunch to these paneer sandwiches, a no-cooking tiffin treat that's quick and easy to make. Nourishing and filling, the sandwiches can also be eaten on the go! For variation you can replace suva with coriander. For breakfast you can also try other sandwiches like Paneer and Apple Grilled Sandwiches or Alfa Sprouts, Tomatoes and Basil Sandwich . | [Divide the stuffing into 4 equal portions and keep aside., Apply a little butter on each bread slice and toast them lightly on a tava (griddle) till both sides are golden brown in colour., Place one toasted bread slice on a clean, dry surface. Place a lettuce leaf and then spread a portion of the prepared stuffing evenly over it and sandwich it with another toasted buttered bread slice., Repeat step 3 to make 3 more sandwiches., Cool slightly, wrap in an aluminum foil and pack in a tiffin box.] | [Energy, 261 cal, Protein, 9.7 g, Carbohydrates, 32.5 g, Fiber, 2.2 g, Fat, 10.3 g, Cholesterol, 0 mg, Sodium, 7.2 mg] | paneer-and-suva-sandwich-39003r |
| rcp41009 | Paneer and Tomato in Green Gravy | NA | NA | [paneer (cottage cheese) cubes, tomato cubes, curds (dahi), oil, turmeric powder (haldi), garam masala, salt, chopped coriander (dhania), chopped onions, chopped green chillies, chopped garlic (lehsun), cumin seeds (jeera)] | 15 mins | 8 mins | [Sabzis with Gravies, Non-stick Pan, Pregnancy Calcium Rich, Pregnancy Vitamin B Complex Rich, Protein Rich foods for Pregnancy] | 4Makes 4 servings | NA | So tempting to look at, this Paneer and Tomato in Green Gravy is sure to make you drool, and so tasty it is, you will want a second helping too! Paneer and tomato cubes are drowned in a luscious green gravy with the snazzy flavours of coriander, onions and curds. The creamy gravy is ideal for paneer and tomatoes as it coats them well and perks up their flavours beautifully. Paneer and curds used in this recipe give you vitamin B2 along with protein and calcium while the tomatoes lend folic acid for the development of your baby’s brain. So, enjoy this delightful dish hot and fresh, with your favourite roti or pulao . | [Combine the curds and ¼ cup of water in a bowl, mix well and keep aside., Heat the oil in a deep non-stick pan, add the prepared green paste and sauté on a medium flame for 2 minutes., Add the curd-water mixture, turmeric powder, garam masala and salt, mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously., Add the tomatoes, mix well and cook on a medium flame for 3 minutes , while stirring occasionally., Add the paneer, mix gently and cook on a medium flame for 1 minute, while stirring occasionally., Serve hot.] | [Energy, 143 cal, Protein, 5.3 g, Carbohydrates, 5.8 g, Fiber, 0.8 g, Fat, 10.4 g, Cholesterol, 4 mg, Sodium, 12.6 mg] | paneer-and-tomato-in-green-gravy-41009r |
| rcp32940 | Paneer and Tomato Skewers ( Paneer Snacks ) | Snacks | NA | [bread, oil, paneer, tomatoes, basil, salt, lemon juice, dried mixed herbs, chopped coriander (dhania)] | 10 mins | 0 mins | [Paneer Based Snacks, Baked, Barbeque Party Indian Recipes, Oven] | 4Makes 4 skewers | Indian | Layers of delectably flavoured oven-baked paneer, neatly arranged with layers of tomatoes, basil and bread! make sure you make plenty of these colourful skewers as they're sure to be liked by all. | [Cut each slice of bread into four equal slices, brush each slice with a little oil and toast in a pre-heated oven at 220ºc (450ºf) for 3 to 5 minutes or till they turn golden brown in colour. Keep aside., Combine the paneer, tomatoes and basil leaves in a bowl., Add the salt, pepper, lemon juice, dried herbs and 3 tbsp of coriander and toss lightly. Keep aside for 10 minutes, On a skewer, arrange one piece each of toasted bread, paneer cube, tomato cube and some basil leaves., Repeat with the remaining ingredients to make more skewers., Bake in a pre-heated oven at 200°c (400°f) for 5 to 7 minutes or till the paneer turns golden brown in colour. Serve hot garnished with remaining coriander.] | [Energy, 353 cal, Protein, 12.4 g, Carbohydrates, 45.7 g, Fiber, 0.2 g, Fat, 13.5 g, Cholesterol, 0 mg, Vitamin A, 299.7 mcg, Vitamin B1, -0.4 mg, Vitamin B2, -0.4 mg, Vitamin B3, 0.1 mg, Vitamin C, 5.5 mg, Folic Acid, 0.8 mcg, Calcium, 231.4 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1.2 mg, Potassium, 17.6 mg, Zinc, 0 mg] | paneer-and-tomato-skewers--paneer-snacks--32940r |
| rcp31096 | Paneer and Tomato Tortilla Bake | NA | NA | [paneer (cottage cheese), chopped onions, chopped tomatoes, tomato ketchup, chilli powder, oil, salt, grated processed cheese, dry red chilli flakes (paprika), cream, curds (dahi), butter, mustard paste, salt, grated processed cheese, butter] | 20 mins | 7 mins | [Italian Main Dish, Tortilla Main Dishes] | 4Makes 4 servings | Italian | This layered tortilla casserole is stuffed with cottage cheese and a rich, thick and creamy mustard-flavoured sauce that adds a pungent flavour to the dish. Truly a party fare! | [Heat the oil in a pan, add the onions and sauté till they turn translucent., Add the tomatoes and cook for 2 to 3 minutes., Add the tomato ketchup, chilli powder, paneer, salt and pepper and mix well. Keep aside., Divide the filling into 4 equal portions. Keep aside., Place one tortilla at the bottom of a 200 mm. (8") diameter greased baking dish., Spread 1 portion of the filling over the tortilla and place another tortilla on it., Spread 2 tbsp of mustard sauce and place another tortilla on it., Repeat the same procedure with the remaining tortillas, filling and mustard sauce. Finish off with the filling as the last layer., Sprinkle cheese on top and bake in a pre-heated oven at 200°c (400°f) for 10 to 15 minutes., Serve hot.] | [Not Given] | paneer-and-tomato-tortilla-bake-31096r |
| rcp38923 | Paneer and Vegetable Korma | NA | NA | [paneer (cottage cheese), cauliflower , cut into small florets, french beans cubes, carrot cubes, green peas, capsicum cubes, baby corn, oil, cumin seeds (jeera), cloves (laung / lavang), cinnamon (dalchini), cardamom (elaichi), grated onions, ginger-garlic (adrak-lehsun) paste, green chilli paste, milk, chopped canned pineapple, fresh cream, garam masala, salt, chopped coriander (dhania)] | 20 mins | 20 mins | [Punjabi Sabzis, Sabzis with Gravies, Traditional Indian Sabzis, Indian Party, Non-stick Pan] | 4Makes 4 servings (4serving ) | Punjabi | Made with a gravy that usually comprises coconut, curds, cream and other spices. Korma is versatile dish that goes with a variety of dishes ranging from rice to rotis and puris. Here is an interesting variant of the regular korma, transformed by the addition of luscious paneer. | [Heat the oil in a deep non-stick pan and add the cumin seeds., When the seeds crackle, add the cloves, cinnamon and cardamom and sauté on a medium flame for a few seconds., Add the grated onions, ginger-garlic paste, green chilli paste and sauté on a medium flame for 6 minutes., Add the cauliflower, french beans, carrot, green peas, capsicum, babycorn, salt, ½ cup of milk and ¼ cup of water, mix well and cover with a lid and cook over a medium flame for 10 minutes, while stirring occasionally., Add the remaining ½ cup of milk, paneer, pineapple, fresh cream, garam masala and salt, mix gently and cook on a medium flame for 3 minutes, while stirring occasionally., Serve hot garnished with coriander.] | [Energy, 217 cal, Protein, 6.3 g, Carbohydrates, 12.4 g, Fiber, 1.9 g, Fat, 14.8 g, Cholesterol, 8 mg, Sodium, 19.9 mg] | paneer-and-vegetable-korma-38923r |
| rcp37258 | Paneer and Vegetable Paratha | Lunch | Veg | [whole wheat flour (gehun ka atta), oil, salt, boiled and mashed green peas, grated carrot, grated paneer (cottage cheese), grated beetroot, chopped coriander (dhania), chopped green chillies, salt, whole wheat flour (gehun ka atta), ghee, curd (dahi)] | 10 mins | 20 mins | [Punjabi roti recipes | Punjabi parathas, Breakfast Theplas, Parathas, One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba, Parathas, Stuffed Veg Parathas] | 4Makes 4 parathas | Punjabi | paneer and vegetable paratha recipe | mixed veg paratha with paneer | healthy paneer vegetable paratha | with 23 amazing images. paneer and vegetable paratha is a healthy paneer vegetable paratha which is a perfect snack for kids when they come home from school. paneer and vegetable paratha is made from simples ingredients like paneer, whole wheat flour, green peas, carrots, beetroot and Indian spices. You can put any vegetables you have leftover and mix and match to make mixed veg paratha with paneer. See why we think this is a healthy paneer vegetable paratha? Lets understand the ingredients. Paneer contains high quality protein and calcium which aids in weight loss. Since paneer is low in carbs and high in protein it gets digested slowly and hence good for diabetes. Vegetables used in the recipe as high in fibre and low in calories and the base of the paneer and vegetable paratha is made from whole wheat flour. So this mixed veg paratha with paneer could be also had for a healthy breakfast. Replace full fat paneer with low fat paneer and this can serve as a low calories weight loss paratha or paratha for diabetics. Serve paneer and vegetable paratha with some low fat curds to complete a healthy evening snack. Learn to make paneer and vegetable paratha recipe | mixed veg paratha with paneer | healthy paneer vegetable paratha | with step by step photos below. | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside., To make paneer and vegetable paratha, divide the filling into 4 equal portions. Keep aside., Divide the dough into 4 equal portions., Roll a portion of the dough into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling., Place a portion of the filling in the centre of the circle., Bring together all the sides in the centre and seal tightly., Roll again into a circle of 150 mm. (6”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the paneer and vegetable paratha using a 1 tsp of ghee until golden brown spots appear on both the sides., Repeat with the remaining dough and stuffing to make 3 more paneer and vegetable parathas., Serve the paneer and vegetable paratha immediately with fresh curds.] | [Energy, 176 cal, Protein, 5.2 g, Carbohydrates, 21.4 g, Fiber, 4.3 g, Fat, 8.2 g, Cholesterol, 0 mg, Sodium, 10.6 mg] | paneer-and-vegetable-paratha-37258r |
| rcp4611 | Paneer Aur Hare Chane ka Salad, Healthy Salads Recipe | NA | NA | [paneer (cottage cheese) cubes, boiled hara chana (dried green peas), tomato cubes, chopped spring onions, lemon juice, freshly ground black pepper (kalimirch), black salt (sanchal), cumin seeds (jeera), salt, chopped coriander (dhania)] | 20 mins | 0 mins | [Indian Salads with dressing, Quick Indian Salads, Wholesome Salads (Salads that make a meal), Indian Party, Kebab Party, Barbeque Party Indian Recipes, Island Party] | 4Makes 4 servings | Indian | paneer aur hara chane ka salad recipe | healthy paneer chana salad | protein rich chana salad | calcium rich paneer salad recipe | with 22 amazing images. Paneer aur hara chane ka salad is a salad with simple flavours of basic Indian spices. True to its name, this healthy paneer chana salad, has a bountiful of nutrients to tempt you if you’re a health freak. Learn how to make calcium rich paneer salad recipe at home. Paneer aur hara chane ka salad calls for making a healthy dressing of lemon juice, black pepper powder, cumin seeds powder, black salt and salt. This has to be poured over the salad which has 4 ingredients – boiled hara chana, paneer, tomatoes and spring onions (whites and green both). Stock up on fiber, protein, calcium, phosphorus, magnesium, potassium, as well zinc with this healthy paneer chana salad. Fiber from hara chana will keep you full and aid in weight loss. If you want a completely low fat salad, then replace the full-fat paneer with its low fat version available in the market. Prevent osteoporosis with the calcium and phosphorus from this protein rich chana salad while maintaining heart health with magnesium and potassium. Overall, this salad is rich in antioxidants and helps to reduce the inflammation in the body. If you likely slight spicy salad, then add a dash of finely chopped green chillies or little chilli powder to this calcium rich paneer salad recipe. On the other hand, if you have any existing heart disease or high blood pressure, then avoid the black salt and control the amount of salt added as well. Enjoy paneer aur hara chane ka salad recipe | healthy paneer chana salad | protein rich chana salad | calcium rich paneer salad recipe | with step by step photos. | [Combine all the ingredients for the salad in a bowl, add the lemony dressing and toss gently., Serve the paneer aur hara chane ka salad garnished with coriander.] | [Energy, 202 cal, Protein, 9.3 g, Carbohydrates, 27.1 g, Fiber, 11.4 g, Fat, 6.3 g, Cholesterol, 0 mg, Sodium, 12.5 mg] | paneer-aur-hare-chane-ka-salad-healthy-salads-recipe-4611r |
| rcp1628 | Paneer Aur Hare Chane Ki Chaat | Snacks | NA | [paneer (cottage cheese) cubes, boiled hara chana (dried green peas), oil, ginger (adrak) paste, chopped green chillies, chaat masala, lemon juice, salt, chopped coriander (dhania)] | 10 mins | 6 mins | [Punjabi Paneer Recipes, Mumbai Street Food, Comfort Foods, Chaat, Jain Snacks, Evening Tea Snacks, Indian Party] | 3Makes 3 servings | Punjabi | paneer aur hare chane ki chaat recipe | paneer aur hare chane ka salad | healthy high protein chana chaat | with 34 amazing images. A rare combination of boiled hara chana and fresh paneer cubes is combined with tongue-tickling ingredients to make healthy high protein chana chaat snack! Learn how to make paneer aur hare chane ki chaat recipe | paneer aur hare chane ka salad | healthy high protein chana chaat | This paneer aur hare chane ka chaat has the strong flavour and aroma of chaat masala, which is accentuated further by the tanginess of lemon juice. A garnish of finely-chopped coriander is a must to complete the peppy experience. Serve this chatpata paneer aur hare chane ki chaat snack hot. Tips to make paneer aur hare chane ki chaat: 1. Re- use and reheat the same oil in a broad non-stick pan. 2. You can store the boiled chana in an air tight container for 15 days. 3. Paneer aur hara chane ki chaat tastes best when served immediately. Enjoy paneer aur hare chane ki chaat recipe | paneer aur hare chane ka salad | healthy high protein chana chaat | | [To make paneer aur hare chane ki chaat, heat 2 tbsp of oil in a broad non-stick pan, add the paneer and cook on a medium flame for 2 minutes till golden brown in colour, while tossing occasionally., Remove the paneer on a plate and keep aside., Re- use and reheat the same oil in a broad non-stick pan, add the ginger paste and green chillies and sauté on a medium flame for a few seconds., Add the hara chana and sauté on a medium flame for 1 to 2 minutes., Add the cooked paneer, chaat masala, lemon juice, 1 tablespoon coriander, salt and mix well and cook on a medium flame for 1 to 2 minutes, while tossing occasionally., Garnish with coriander and mix well., Serve paneer aur hare chane ki chaat hot] | [Energy, 411 cal, Protein, 16.9 g, Carbohydrates, 31.9 g, Fiber, 2.2 g, Fat, 24 g, Cholesterol, 0 mg, Sodium, 15.3 mg] | paneer-aur-hare-chane-ki-chaat-1628r |
| rcp979 | Paneer Balls in Dill Sauce | Snacks | Veg | [grated paneer (cottage cheese), chopped green chillies, plain flour (maida), chopped dill leaves, salt, oil, chopped dill leaves, butter, chopped onions, plain flour (maida), milk, grated processed cheese, chopped green chillies, salt] | 10 mins | 9 mins | [Indian Snacks for Entertaining, Deep-fried Indian Starters, Deep Fry, Cocktail Party, Kadai Veg, Indian snacks under 10 minutes] | 2Makes 2 servings (2 serving ) | Indian | The luscious taste of Paneer Balls in Dill Sauce lives up to the expectations that its enticing appearance creates. A pleasant green sauce of dill leaves pepped up with onions and chillies, and loaded with milk, butter and cheese for a rich and creamy mouth-feel, dresses up scrumptious deep-fried paneer and dill balls, making up a tasty plateful! | [Combine all the ingredients in a bowl and mix well., Divide the mixture into 6 equal portions and roll each portion into a round ball., Heat the oil in a deep kadhai and deep-fry the balls, a few at a time, till they are golden brown in colour from all the sides. Keep aside., Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the plain flour and cook on a medium flame for 1 minute, while stirring continuously., Add the milk gradually and cook on a medium flame for more 1 to 2 minutes, while stirring continuously., Add the cheese, green chillies, dill leaves and salt, mix well and cook on a medium flame for 1 more minute, while stirring continuously. Keep aside., Arrange the paneer balls in a serving dish, pour the hot dill sauce over it and serve immediately.] | [Energy, 357 cal, Protein, 11.3 g, Carbohydrates, 12.4 g, Fiber, 0.1 g, Fat, 27.4 g, Cholesterol, 0 mg, Vitamin A, 857.2 mcg, Vitamin B1, -0.3 mg, Vitamin B2, -0.3 mg, Vitamin B3, -0.1 mg, Vitamin C, 2.2 mg, Folic Acid, 4.4 mcg, Calcium, 424.2 mg, Iron, 1.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 39.7 mg, Potassium, 79.9 mg, Zinc, 0 mg] | paneer-balls-in-dill-sauce-979r |
| rcp41235 | Paneer Bell Pepper Balls, Indian Healthy Starter | Snacks | NA | [crumbled paneer (cottage cheese), salt, milk, chopped coloured capsicum] | 5 mins | 0 mins | [Innovative Indian Recipes, Indian Snacks for Entertaining, Jain Snacks, Evening Tea Snacks, Western Party, Cocktail Party, Quick Healthy Recipes] | 5Makes 5 balls | Jain | paneer bell pepper balls recipe | healthy paneer capsicum balls | Indian cold starter | cottage cheese bell pepper balls | with 15 amazing images. paneer bell pepper balls recipe | healthy paneer capsicum balls | Indian cold starter | cottage cheese bell pepper balls is a quick nourishing starter. Learn how to make healthy malai paneer capsicum balls. To make paneer bell pepper balls, combine the paneer, salt and milk in a plate and knead very well to form a dough. Divide the dough into 5 equal portions and roll each portion into a round. Roll them into the coloured capsicum till they are evenly coated from all the sides. Refrigerate the cottage cheese bell pepper balls for at least an hour and serve chilled. No sweat, just fun! This easy-to-make Indian cold starter is as quick as it can get. All you need to do is shape a dough of succulent paneer into balls and coat it with chopped bell peppers. The soft white colour and melt-in-the-mouth texture of paneer combines beautifully with the totally contrasting crunch, sharp taste and vibrant colours of the bell peppers, making these cottage cheese bell pepper balls a sure-shot hit with everybody. The healthy malai paneer capsicum balls are loaded with good fat, and can also be enjoyed as a snack. They can be eaten immediately or stored in an air-tight container covered with a cling wrap for 2 to 3 days. Diabetics, heart patients and weight-watchers can include this snack as a part of the meal. They can make their choice between full fat paneer and low fat paneer. Tips for paneer bell pepper balls. 1.You can easily double the recipe and use 1/2 cup crumbled paneer (cottage cheese). This will make a larger batch which you can store in the fridge for 2 to 3 days. 2. Your dough will be very soft but that is not a problem as the paneer balls will get coated with their filling and harden a bit when put in the fridge. 3. You can make an assortment of healthy paneer ball starters from paneer herbed balls too. 4. Always chill your paneer ball snacks in a fridge. They harden and taste really good. Cover with a cling wrap. Enjoy paneer bell pepper balls recipe | healthy paneer capsicum balls | Indian cold starter | cottage cheese bell pepper balls | with step by step photos. | [To make paneer bell pepper balls, combine the paneer, salt and milk in a plate and knead very well to form a dough., Divide the dough into 5 equal portions and roll each portion into a round., Roll them into the coloured capsicum till they are evenly coated from all the sides., Refrigerate the cottage cheese bell pepper balls for at least an hour and serve chilled.] | [Energy, 24 cal, Protein, 1.1 g, Carbohydrates, 0.9 g, Fiber, 0.1 g, Fat, 1.8 g, Cholesterol, 0 mg, Sodium, 0.2 mg] | paneer-bell-pepper-balls-indian-healthy-starter-41235r |
| rcp40833 | Paneer Bhapa, Bengali Paneer Bhapa Recipe | Snacks | NA | [sliced paneer (cottage cheese), turmeric powder (haldi), salt, banana leaves (kele ka patta), mustard (rai / sarson) oil oil, oil, grated coconut, mustard seeds ( rai / sarson), chopped coriander (dhania), chopped green chillies] | 20 mins | 10 mins | [Bengali Snacks, Indian Snacks for Entertaining, Paneer Based Snacks, Evening Tea Snacks, Indian Tawa, Raksha - Bandhan, Mother's Day] | 10Makes 10 paneer bhapa | Bengali | paneer bhapa recipe | Bengali style steamed paneer | paneer paturi | with 23 amazing images. Learn how to make paneer bhapa recipe | Bengali style steamed paneer | paneer paturi | Paneer Bhapa is an traditional yummy steamed Bengali recipe, which is cooked inside banana leaf pockets. Paneer that has been coated with a tongue-tickling masala of coconut, coriander and mustard, wrapped in banana leaves and cooked for a few minutes till the flavours fuse. Make this chanar paturi for your weekday meal and serve with hot steamed rice or Bengali Luchi. The Bengali style steamed paneer can be served as a starter at parties. Tips to make paneer bhapa: 1. You can use malai paneer to make this recipe for the best results. 2. You can just seal the banana leaf using toothpick if you find it difficult to tie with thread. 3. If you feel the mustard flavour is strong you can reduce the quantity of mustard seeds according to your taste. Enjoy paneer bhapa recipe | Bengali style steamed paneer | paneer paturi | with detailed step by step photos. | [To make paneer bhapa, combine the grated coconut, mustard seeds, green chillies, coriander and 1/2 cup water in a mixer jar. Blend it into a paste., Transfer the paste into a plate and add turmeric powder, salt and mustard oil. Mix well., Coat the paneer slices evenly using the paste on all the sides. Keep aside., Place a banana leaf on a clean, dry surface, place 1 coated paneer in the center of the leaf., Bring two opposite sides of the banana leaf towards the centre overlapping each other., Fold the remaining two sides towards the centre overlapping it, and tie it well using a thread., Repeat step 4 to 6 to make 9 more paneer bhapa., Grease the tava (griddle) using 1/4 tsp of oil and cook 5 paneer bhapa at a time, on a medium flame, till dark brown spots appear on both the sides., Repeat step 8 to cook the remaining 5 paneer bhapa in one more batch., Unwrap the paneer bhapa from the banana leaves and serve it hot.] | [Energy, 102 cal, Protein, 3.6 g, Carbohydrates, 2.8 g, Fiber, 0.8 g, Fat, 8.4 g, Cholesterol, 0 mg, Sodium, 1.7 mg] | paneer-bhapa-bengali-paneer-bhapa-recipe-40833r |
| rcp190 | Paneer Bhurji | Dinner | Veg | [mashed paneer (cottage cheese), oil, cumin seeds (jeera), chopped onions, chopped tomatoes, pav bhaji masala, turmeric powder (haldi), chilli powder, chopped green chillies, chopped coriander (dhania), salt] | 10 mins | 9 mins | [Punjabi Paneer Recipes, Dinner, Breakfast using Leftovers, Indian Tawa, Non Stick Kadai Veg, Quick Sabzis, Healthy Indian Dinner] | 2Makes 2 servings | Punjabi | paneer bhurji | dry paneer bhurji | how to make paneer bhurji | with 18 mazing images. paneer bhurji is made from paneer, tomatoes, onions, spices and pav bhaji masala which are cooked together on a non stick tava. Paneer bhurji is a popular preparation loved by Indians across the world. It is an easy, spicy dish that tastes great with bread and parathas! Down South, dry paneer bhurji is sometimes used as a stuffing for dosas to make paneer dosa, similar to the aloo-filled Masala Dosa! The most important tip for making fantastic paneer bhurji is to use fresh cottage cheese, and make the bhurji just before serving, otherwise it tends to get a little soggy. We suggest you make your paneer at home and follow ourhomemade paneer recipe. We love paneer bhurji as it is healthy. Paneer contains high quality protein and calcium which aids in weight loss. Since paneer is low in carbs and high in protein it gets digested slowly and hence good for diabetics. potassium in paneer helps to reduce the effect of high sodium, by lowering blood pressure. Have Paneer Bhurji with with Indian breads like Chapati or Plain Paratha accompained with pickles and raita of your choice. Learn how to make paneer bhurji | dry paneer bhurji with detailed step by step photos and video below. | [To make paneer bhurji, heat the oil on a tava (griddle) and add the cumin seeds., When the seeds crackle, add the onions and sauté on a high flame for 1 to 2 minutes., Add the tomatoes, 2 tbsp of water, mix well and cook on a slow flame for 2 to 3 minutes, while stirring continuously., Add the pav bhaji masala, turmeric powder, chilli powder, green chillies and 1 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Add the paneer, salt and coriander and 1 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve the paneer bhurji hot.] | [Energy, 370 cal, Protein, 10.4 g, Carbohydrates, 10.8 g, Fiber, 0.9 g, Fat, 31.7 g, Cholesterol, 0 mg, Sodium, 7.2 mg] | paneer-bhurji-190r |
| rcp41650 | Paneer Bhurji Panini, Cottage Cheese Panini | Snacks | Veg | [crumbled paneer (cottage cheese), oil, butter, chopped garlic (lehsun), chopped green chillies, chopped onions, chopped capsicum, chopped tomatoes, chilli powder, garam masala, turmeric powder (haldi), pav bhaji masala, salt, chopped coriander (dhania), bread hot dog rolls, melted butter, green chutney, chopped spring onion greens] | 20 mins | 35 mins | [Italian Breads, Indian Snacks for Entertaining, School Time Snacks, Evening Tea Snacks, Bread Snack, Veg Grilled Sandwiches, One Dish Vegetarian Meals] | 3Makes 3 paninis | Indian | paneer bhurji panini recipe | Indian style cottage cheese panini | paneer panini sandwich | with 44 amazing images. Panini is a gem of a dish from Italian cuisine, but it can easily be fused with our dynamic Indian cuisine. Learn how to make paneer bhurji panini recipe | Indian style cottage cheese panini | paneer panini sandwich | In this Indian style cottage cheese panini, Indian cuisine influences the Panini, which is packed with our all-time favourite Paneer Bhurji. The flaky texture of grated paneer together with the tongue-tickling effect of spice powders like garam masala and pav bhaji masala make this paneer bhurji panini an irresistible one. Panini is a special type of grilled sandwich, which is not made with sliced bread, but with varieties like baguette or ciabatta. If you cannot find any of those exotic breads, go for hot dog rolls instead. Tips to make paneer bhurji panini: 1. If you do not find panini bread instead you can use sandwich bread. 2. You can use malai paneer to make this recipe. 3. You can also use chopped coloured capsicum instead of green capsicum. Enjoy paneer bhurji panini recipe | Indian style cottage cheese panini | paneer panini sandwich | with detailed step by step photos. | [Heat the oil and butter in a broad non-stick pan, add the garlic, green chillies and onions and sauté on a medium flame for 1 to 2 minutes., Add the capsicum and tomatoes, mix well and cook on a medium flame for 2 to 3 minutes., Add the chilli powder, garam masala, turmeric powder, pav bhaji masala and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Switch off the flame; add the paneer and coriander, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside., To make paneer bhurji panini, divide the paneer bhurji into 3 equal portions. Keep aside., Cut each panini bread or hot dog roll horizontally using a sharp knife., Take 2 pieces of the panini, on a clean dry surface. Apply 1 tsp of melted butter on each side., Apply 1 tsp of green chutney on each side., Put a portion of the paneer bhurji on the lower halve and spread it evenly., Sprinkle 1 tbsp of spring onion greens evenly over it., Close the bread and apply ½ tsp of melted butter on top of the bread and grill in a greased pre-heated sandwich griller for 5 minutes till they turn crispy and brown from both the sides., Repeat steps 3 to 7 to make 2 more paninis., Cut each sandwich diagonally into 2 equal pieces., Serve the paneer bhurji panini immediately.] | [Energy, 411 cal, Protein, 10 g, Carbohydrates, 37.6 g, Fiber, 0.6 g, Fat, 24.5 g, Cholesterol, 18.8 mg, Sodium, 87.9 mg] | paneer-bhurji-panini-cottage-cheese-panini-41650r |
| rcp1743 | Paneer Capsicum Sabzi, Paneer Shimla Mirch ki Sabzi | Dinner | Veg | [crumbled paneer (cottage cheese), chopped red capsicum, oil, cumin seeds (jeera), chopped onions, ginger-garlic (adrak-lehsun) paste, chilli powder, turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, garam masala, chaat masala, salt] | 2 mins | 5 mins | [Punjabi Sabzis, Dinner, Quick Sabzis, Semi-Dry Sabzis, Saute, Indian Party, Kadai Veg] | 2Makes 2 servings | Punjabi | paneer capsicum sabzi recipe | Indian paneer shimla mirch ki sabzi | bell pepper paneer sabzi | with 21 amazing images. paneer capsicum sabzi recipe | Indian paneer shimla mirch ki sabzi | bell pepper paneer sabzi is a healthy dry sabzi to be served as a daily fare. Learn how to make Indian paneer shimla mirch ki sabzi. To make paneer capsicum sabzi, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the onions and ginger garlic paste and sauté on a medium flame for 1 minute. Add the capsicum and sauté on a medium flame for 1 minute. Add the chilli powder, turmeric powder, coriander-cumin seeds powder, garam masala, chaat masala, 2 tbsp of water, mix well and sauté on a medium flame for 30 seconds. Add the paneer and salt, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve hot with parathas. Flavourful red capsicum imparts an exotic twist to the simplest of sabzis, as you can see in the recipe of bell pepper paneer sabzi. With just a few common spice powders that are readily available in your larder, you can create a peppy sabzi, thanks to the energetic combo of paneer and red capsicum. Do not miss out on that special touch of chaat masala! Serve the Indian paneer shimla mirch ki sabzi fresh and hot with steaming parathas, to enjoy the crispness of the capsicum and the softness of crumbled fresh paneer. Health conscious people can reduce the oil slightly and benefit from the protein and calcium that paneer lends and antioxidants as well as fiber that capsicum offers. Tips to make paneer and red capsicum sabzi. 1. You can also use coloured capsicum. 2. Cook masala on medium flame while stirring continuously, otherwise the masala will burn and give bitter taste. 3. Try homemade paneer recipe. Enjoy paneer capsicum sabzi recipe | Indian paneer shimla mirch ki sabzi | bell pepper paneer sabzi | with step by step photos. | [To make paneer capsicum sabzi, heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the onions and ginger garlic paste and sauté on a medium flame for 1 minute., Add the capsicum and sauté on a medium flame for 1 minute., Add the chilli powder, turmeric powder, coriander-cumin seeds powder, garam masala, chaat masala, 2 tbsp of water, mix well and sauté on a medium flame for 30 seconds., Add the paneer and salt, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve the paneer capsicum sabzi hot with parathas.] | [Energy, 313 cal, Protein, 11 g, Carbohydrates, 11 g, Fiber, 0.9 g, Fat, 25.1 g, Cholesterol, 0 mg, Sodium, 2.2 mg] | paneer-capsicum-sabzi-paneer-shimla-mirch-ki-sabzi-1743r |
| rcp33001 | Paneer Capsicum Sabzi, Shimla Mirch Paneer Sabzi | Lunch | Veg | [low fat paneer (cottage cheese) cubes, dried fenugreek leaves (kasuri methi), chilli powder, turmeric powder (haldi), chaat masala, salt, oil, capsicum cubes, oil, cumin seeds (jeera), carom seeds (ajwain), garlic (lehsun) paste, chopped green chillies, onion cubes, coriander powder, tomato pulp, coriander (dhania)] | 15 mins | 12 mins | [Dinner, Indian Party, Kadai Veg, Low Carb Diet, Hyperthyroidism Diet, Low Calorie Sabzis, Low Calorie Indian Lunch] | 4Makes 4 servings | Indian | paneer capsicum sabzi recipe | shimla mirch paneer sabzi | healthy low carb sabzi | Marinating paneer always makes it more appealing because it imbibes a wide spectrum of flavours. This semi-dry paneer capsicum sabzi prepared with marinated low fat paneer and capsicum is rich with the aroma of cumin and carom seeds, further energized by the addition of tangy fresh tomato pulp. Enjoy the Marinated shimla mirch paneer sabzi fresh and hot, with whole wheat parathas, not only for the heavenly culinary experience it offers but also for a boost of nutrients, especially vitamin A and vitamin C and fibre that come from capsicum and tomatoes, and the calcium and protein from low-fat paneer. A serving of this paneer capsicum sabzi is sure to satiate you at lunch time and provide only 10.5 g carbs. | [Combine the paneer, dried fenugreek leaves, chilli powder, turmeric powder, chaat masala and salt in a deep bowl, mix gently and keep aside for 5 minutes., Heat the oil on a non-stick tava (griddle), add the marinated paneer, toss gently and cook on a on medium flame for 1 to 2 minutes, while stirring occasionally. Remove and keep aside., To make paneer capsicum sabzi, heat the oil in a deep non-stick kadhai, add the cumin seeds and carom seeds and sauté on a medium flame for a few seconds., Add the garlic paste and green chillies and sauté on a medium flame for a few more seconds., Add the onions and sauté on a medium flame for 1 minute., Add the capsicum and coriander powder and sauté on a medium flame for another 3 to 4 minutes., Add the fresh tomato pulp and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the marinated paneer, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve the paneer capsicum sabzi hot garnished with a sprig of coriander.] | [Energy, 80 cal, Protein, 3 g, Carbohydrates, 10.5 g, Fiber, 3.4 g, Fat, 3 g, Cholesterol, 0 mg, Sodium, 1483.6 mg] | paneer-capsicum-sabzi-shimla-mirch-paneer-sabzi-33001r |
| rcp37774 | Paneer Capsicum Stir-fry | Snacks | Veg | [paneer (cottage cheese) cubes, capsicum, oil, garlic (lehsun) paste, chilli paste, coriander (dhania) seeds, chopped green chillies, chopped ginger (adrak), chopped tomatoes, dried fenugreek leaves (kasuri methi), salt, chopped coriander (dhania)] | 10 mins | 6 mins | [Paneer Based Snacks, Indian Stir Fry, Stir-fry, Non-stick Pan, Quick Stir-Fries, Marathoners, Endurance Athletes, Triathlete, Low Veg Glycemic Index] | 3Makes 3 servings (3 serving ) | Indian | paneer capsicum stir fry recipe | stir fried capsicum and paneer | Indian style paneer stir fry | paneer bell pepper stir fry | paneer capsicum stir fry is quick fix fare which needs no accompaniment. Learn how to make Indian style paneer stir fry. Stir fried capsicum and paneer, a great combination of paneer and capsicum stir fried with other vegetables and Indian herbs to give that special taste. A perfect combination of veggies like crunchy capsicum and juicy tomatoes with succulent paneer makes Indian style paneer stir fry. The colourful blend of this trio is worth serving as a daily fare and for parties as well. To make paneer capsicum stir fry, heat the oil in a broad non-stick pan, add the garlic paste and sauté on a slow flame for a few seconds. Add the capsicum, chilli paste and coriander seeds and sauté on a slow flame for 1 minute. Add the green chillies and ginger and sauté again for a few seconds. Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the kasuri methi and salt, mix well and cook on a medium flame for 1 minute. Finally, add the paneer, mix gently and cook on a medium flame for 1 minute. Serve hot garnished with coriander. The use of coriander seeds, garlic paste, ginger and fenugreek leaves lends a truly Indian touch to this paneer bell pepper stir fry. Enjoy this satiating stir fry hot with a bowl of healthy soup like Vegetable and Basil Soup to square up a healthy dinner. This stir fried capsicum and paneer is a magic potion for your bones. Brimming with protein, phosphorus and calcium, it aids in bone strengthening. The protein will also nourish the cells of the body. Capsicum, on the other hand, is a good source of Vitamin C . Paired with lycopene from tomatoes, the two antioxidants together help to reduce inflammation in the body and protect the heart. Tips for paneer capsicum stir fry. 1. Use fresh and soft paneer and not dry paneer for this recipe. Dry paneer will break while cooking. 2. Use a broad non stick pan to make this stir fry. It is best to saute veggies. 3. Roast the capsicum for not more than a minute, else it will lose its crunch. Enjoy paneer capsicum stir fry recipe | stir fried capsicum and paneer | Indian style paneer stir fry | paneer bell pepper stir fry | with recipe below. | [To make paneer capsicum stir-fry, heat the oil in a broad non-stick pan, add the garlic paste and sauté on a slow flame for a few seconds., Add the capsicum, chilli paste and coriander seeds and sauté on a slow flame for 1 minute., Add the green chillies and ginger and sauté again for a few seconds., Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the kasuri methi and salt, mix well and cook on a medium flame for 1 minute., Finally, add the paneer, mix gently and cook on a medium flame for 1 minute., Serve the paneer capsicum stir-fry hot garnished with coriander.] | [Energy, 339 cal, Protein, 13.5 g, Carbohydrates, 10 g, Fiber, 1.1 g, Fat, 27.2 g, Cholesterol, 0 mg, Sodium, 5.7 mg] | paneer-capsicum-stir-fry-37774r |
| rcp2364 | Paneer Capsicum Toast | Snacks | NA | [crumbled fresh paneer (cottage cheese), chopped capsicum, chopped onions, chopped green chillies, chopped coriander (dhania), salt, bread, butter, green chutney, tomato ketchup, green chutney] | 5 mins | 15 mins | [Breakfast Sandwiches, Paneer Based Snacks, Baked Snacks, Evening Tea Snacks, Indian Toast recipes, Raksha - Bandhan, Father's Day] | 4Makes 4 sandwiches | Indian | paneer capsicum toast recipe | Indian paneer toast | paneer toast | with 27 amazing images. paneer capsicum toast recipe is a yummy and simple to make sandwich recipe. Learn how to make paneer capsicum toast recipe | Indian paneer toast | paneer toast | paneer capsicum sandwich has a delicious combination of paneer, capsicum stuffed between toasted bread. Fresh cottage cheese with crisp capsicum and succulent onions, this paneer and capsicum toast is a versatile snack that can appease after-school hunger pangs just as well as it can start off a party menu. Paneer or cottage cheese is one of the preferred protein rich source for the vegetarians. The filling has paneer along with capsicum which gives it a crunchy texture with some peppy and chatpata spices gives a great flavour to the filling of this Indian paneer toast. Tips to make paneer capsicum toast: 1. You can also use whole wheat bread slices. 2. Make sure to use malai paneer for best results. 3. If you are jain avoid onion and add finely chopped cabbage. Enjoy paneer capsicum toast recipe | Indian paneer toast | paneer toast | with detailed step by step photos. | [Divide the stuffing into 4 equal portions. Keep aside., To make paneer capsicum toast, take 2 bread slices and apply 1 tsp of butter and 1 tsp of green chutney on each bread slice and keep aside., Place one portion of the stuffing on one buttered-chutney slice and spread it evenly., Cover it with another slice of bread, with the buttered- chutney side facing downwards and press it lightly., Spread ¼ tsp of butter evenly over the bread slice., Grease a sandwich toaster on both the sides using ½ tsp of butter., Place the sandwich in the sandwich toaster and cook on a medium flame, till it turns brown and crisp from both the sides., Cut the toast into 4 equal pieces., Repeat steps 2 to 8 to make 3 more paneer capsicum toast., Serve paneer capsicum toast immediately with tomato ketchup and green chutney.] | [Energy, 244 cal, Protein, 9.8 g, Carbohydrates, 25.9 g, Fiber, 0.5 g, Fat, 11.3 g, Cholesterol, 0 mg, Sodium, 1.5 mg] | paneer-capsicum-toast-2364r |
| rcp32944 | Paneer Chana Seekh Kebab ( Paneer Snacks ) | Snacks | Veg | [ginger (adrak), grated onions, cornflour, salt, chana dal (split Bengal gram), oil, carom seeds (ajwain), chilli flakes, chopped coriander (dhania), chopped mint leaves (phudina), grated paneer, salt, lemon slices, hot and sweet dip, mint leaves chutney] | 15 mins | 35 mins | [Course, Starters / Snacks, Vegetarain Kebabs, Paneer Based Snacks, Barbeque, Saute, Iftar Recipes for Ramadan / Ramzan] | 12Makes 12 kebabs | NA | A delicate combination of grated paneer and chana dal, with a faint trace of carom seeds! relish these seekh kebabs with mint chutney and a dip of your choice. | [Combine the chana dal and 1 cup of water in a pan and cook on a medium flame till all the water dries up. Keep aside to cool., Combine the cooked dal and the marinade in a bowl and mix well., Pound this mixture using a mortar-pestle (khalbhatta) and keep aside., Heat 2 tsp of oil in a kadhai, add the carom seeds and stir for 30 seconds. Add the chilli flakes, coriander, mint leaves and sauté on a slow flame for another 30 seconds., Add the pounded dal mixture, mix well and cook on a low flame till the mixture is completely dry. Keep aside to cool for a while., Add the paneer and salt and knead into stiff dough, ensuring that the mixture is as dry as as possible., Divide the dough into 12 equal portions and keep aside., Brush the skewers using the remaining oil and shape a portion of the dough into 50 mm. (2”) long kebabs, directly onto the skewers., Brush little oil on the kebab and cook in a tandoor for 5 minutes or till the kababs are light brown in colour from all sides., Drain on absorbent paper and serve hot with lemon slices , hot and sweet dip., Ensure that the chana dal doesn’t get overcooked to avoid the kebabs from getting soggy and to retain a dry crispy texture. Also ensure that the dough is not over-kneaded since too much kneading will make the mixture soft and will not stay on the skewer.] | [Energy, 107 cal, Protein, 4.4 g, Carbohydrates, 8.7 g, Fiber, 1.4 g, Fat, 6.1 g, Cholesterol, 0 mg, Vitamin A, 109.7 mcg, Vitamin B1, -0.1 mg, Vitamin B2, -0.1 mg, Vitamin B3, 0.4 mg, Vitamin C, 1.2 mg, Folic Acid, 19.1 mcg, Calcium, 101.9 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 5.4 mg, Potassium, 63.1 mg, Zinc, 0.2 mg] | paneer-chana-seekh-kebab--paneer-snacks--32944r |
| rcp42198 | Paneer Cheese Balls, Indian Veg Starter | Snacks | NA | [crumbled paneer (cottage cheese), chopped onions, chopped green chillies, chopped ginger (adrak), rice flour (chawal ka atta), besan (bengal gram flour), cornflour, coriander (dhania), salt, processed cheese cubes, oil, chilli sauce] | 10 mins | 15 mins | [Deep-fried Indian Starters, Kitty Party Snacks, Easy, Simple Indian Starters, Monsoon Snacks, Evening Snacks] | 20Makes 20 balls | Indian | paneer cheese balls | cottage cheese balls | Indian paneer cheese balls snack | with 13 amazing images. paneer cheese balls is a deep fried Indian starter made from paneer, processed cheese, onions and spices. Two types of cheese come together in a unique manner to delight the diner in paneer cheese balls! An outer layer of paneer and onions with taste-enhancers like green chillies and ginger wraps a centre of gooey molten cheese in paneer cheese balls. The crumbly, melt-in-the-mouth exterior and cheesy inner core of the paneer cheese balls makes every bite a great experience. Notes on paneer cheese balls. 1. In a deep bowl, take crumbled paneer. You can also grate it using a grater. Ensure you use fresh paneer which is soft and moist. 2. Then add finely chopped onions to it. They give a nice bite to the paneer cheese balls on frying. 3. Add the rice flour. They give the cottage cheese and cheese balls a very nice crispy texture on frying. 4. Add the besan and cornflour. They bind together all the ingredients very well. 5. Bring all the sides together, seal them completely and roll them again lightly. If you don’t do this properly, there are chances of the ball breaking in the oil. Enjoy cottage cheese balls hot and fresh. You can also try other starters like Paneer Achari Tikka or Corn Cheese Balls. Learn to make paneer cheese balls | cottage cheese balls | Indian paneer cheese balls snack | with step by step photos and video below. | [To make paneer cheese balls, divide the mixture into 20 equal portions., Shape each portion of the mxture into a flat round and put a small cube of cheese in the center., Bring all the sides together, seal them completely and roll them again lightly., Heat the oil in a deep non-stick pan and deep-fry, a few paneer cheese balls at a time, on a medium flame till they turn golden brown in colour and crispy from all the sides. Drain on an absorbent paper., Serve the paneer cheese balls immediately with chilli sauce.] | [Energy, 92 cal, Protein, 3.5 g, Carbohydrates, 3.1 g, Fiber, 0.2 g, Fat, 7.3 g, Cholesterol, 5 mg, Vitamin A, 113.5 mcg, Vitamin B1, -0.1 mg, Vitamin B2, -0.1 mg, Vitamin B3, 0 mg, Vitamin C, 1.1 mg, Folic Acid, 3 mcg, Calcium, 115.3 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 63.1 mg, Potassium, 10.8 mg, Zinc, 0 mg] | paneer-cheese-balls-indian-veg-starter-42198r |
| rcp42043 | Paneer Cheese Toast, Tava Paneer Cheese Toast | Snacks | NA | [bread slices, oil, grated processed cheese, grated paneer (cottage cheese), oil, cumin seeds (jeera), chopped onions, garlic (lehsun) paste, chopped tomatoes, turmeric powder (haldi), chilli powder, pav bhaji masala, salt, chopped coriander (dhania), tomato ketchup] | 15 mins | 15 mins | [Evening Tea Snacks, Indian Toast recipes, Indian Birthday Party Snacks, Kitty Party Snacks] | 4Makes 4 toasts | Indian | The Paneer Cheese Toast is an awesome snack that features an exciting interplay of two types of cheese – fresh cottage cheese as well as processed cheese. Essentially, the paneer is cooked with veggies and spice mixes like garam masala and pav bhaji masala to get a tongue-tickling topping. Bread, when cooked with this paneer mixture and a further topping of grated processed cheese imbibes rich flavours and unique textures. When you munch on each bite of the Paneer Cheese Toast, you can feel the flaky, soft mouth-feel of paneer as well as the gooey delight of molten processed cheese, all interspersed with the exciting flavours of the spices used. Indeed, this is one tea-time snack that will make your day a delightful one. You can also serve this as a starter at parties . If you like to make snacks using paneer, check out our collection of Paneer Based Snacks which has recipes like the Paneer Parcels, Aloo and Paneer Roll and Paneer Pakoda to name a few. Enjoy how to make Paneer Cheese Toast recipe with detailed step by step photos and video below. | [Heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the onions and garlic paste and sauté on a medium flame for 1 minute., Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the turmeric powder, chilli powder, pav bhaji masala and salt, mix well cook on a medium flame for 1 minute, while stirring occasionally., Add the paneer and coriander, mix well cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside., To make paneer cheese toast, heat a non-stick tava (griddle), grease it using 1 tsp of oil, place a bread slice on it and cook till it turns light brown in colour from both the sides., Place a portion of the paneer topping and 1 tbsp of cheese evenly over it, cover with a lid and cook on a medium flame for 1 to 2 minutes., Cut the toasts diagonally into 2 equal pieces., Repeat steps 1 to 3 to make 3 more toasts., Serve the paneer cheese toast immediately with tomato ketchup.] | [Energy, 296 cal, Protein, 9.2 g, Carbohydrates, 15.9 g, Fiber, 0.5 g, Fat, 21.7 g, Cholesterol, 9 mg, Sodium, 115.9 mg] | paneer-cheese-toast-tava-paneer-cheese-toast-42043r |
| rcp4768 | Paneer Chilli Cigars | Snacks | NA | [crumbled paneer (cottage cheese), chilli garlic sauce, oil, chopped spring onions, grated processed cheese, salt, oil, plain flour (maida), samosa pattis, chilli garlic sauce] | 10 mins | 10 mins | [Punjabi Paneer Recipes, Quick Evening Snacks, Paneer Based Snacks, Deep-fried Indian Starters, Evening Tea Snacks, Diwali, Raksha - Bandhan] | 15Makes 15 cigars. (15 cigar ) | Punjabi | paneer chilli cigars recipe | how to make chilli paneer cigars | easy Indian paneer snacks | party starter. paneer chilli cigars is an easy but irresistible snack, made by rolling a succulent paneer mixture into samosa patties, and deep-frying the cigar-shaped rolls. Learn how to make this easy Indian paneer snack. To make paneer chilli cigars, make the filling first. For that, heat the oil and saute the spring onions. Add paneer, chilli garlic sauce, salt and cheese and cook for 1 minute. Make some plain flour and water mixture and keep aside. Cut each samosa patti into 3 to get 75 mm. X 62 mm. (3" x 2½") rectangular pieces. You will get 15 pieces in all. Place a portion of the filling at one corner of the samosa patti piece. Roll it up tightly starting from the end where the filling is placed to make a cigar. Seal the edge of the samosa patti piece using a little of the plain flour-water paste. Heat the oil and deep-fry them till golden brown in colour. These chilli paneer cigars are a perfect starter for any party – be it a kids’ get together or women’s kitty party. The paneer chilli cigars are handily sized, and look very appetizing too, making them perfect to serve at cocktail parties too. Everyone is sure to relish it. The use of chilli-garlic sauce and spring onions to flavour the stuffing of paneer chilli cigars gives it an unmistakable Chinese touch. Tips for paneer chilli cigars. 1. Make these rolls with fresh paneer to get the most enjoyable texture. 2. Seal the edges well with plain flour-water mixture so filling doesn’t spill out. 3. Deep-fry the cigars on a medium flame and not high flame. 4. Remember to serve paneer chilli cigars immediately. Enjoy paneer chilli cigars recipe | how to make chilli paneer cigars | easy Indian paneer snacks | party starter with chilli garlic sauce or Schezuan sauce. | [Heat the oil in a broad non-stick pan, add the spring onions and sauté on a medium flame for a few seconds., Add all the remaining ingredients, mix well and cook on a medium flame for 1 minute., Divide the filling into 15 equal portions and keep aside., Combine the plain flour and 1 tbsp of water in a bowl and mix well. Keep aside., Cut each samosa patti into 3 to get 75 mm. X 62 mm. (3" x 2½") rectangular pieces. You will get 15 pieces in all. Place a portion of the filling at one corner of the samosa patti piece. Roll it up tightly starting from the end where the filling is placed to make a cigar., Seal the edge of the samosa patti piece using a little of the plain flour-water paste., Repeat for the remaining pattis and filling to make 14 more cigars., Heat the oil in a deep kadhai, deep-fry a few cigars on a medium flame till they turn golden brown in colour from all the sides. . Drain on an absorbent paper., Serve immediately with spicy sauce.] | [Energy, 91 cal, Protein, 1.7 g, Carbohydrates, 3.2 g, Fiber, 0 g, Fat, 7.9 g, Cholesterol, 1.3 mg, Sodium, 16.7 mg] | paneer-chilli-cigars-4768r |
| rcp41232 | Paneer Chilli Flake Balls, Healthy Cold Indian Snack | Snacks | NA | [crumbled paneer (cottage cheese) crumbled malai paneer, salt, milk, dry red chilli flakes (paprika)] | 5 mins | 0 mins | [Paneer Based Snacks, High Tea Party, Western Party, Cocktail Party, Quick Snacks / Quick Starters, Quick Healthy Recipes, Quick 4 Ingredients] | 4Makes 4 balls | NA | paneer chilli flake balls recipe | healthy malai paneer chilli flake balls | healthy cold starter | cottage cheese chilli flake balls | with 15 amazing images. paneer chilli flake balls recipe | healthy malai paneer chilli flake balls | healthy cold starter | cottage cheese chilli flake balls are made with fresh paneer and is a healthy snack. Learn how to make healthy malai paneer chilli flake balls. To make paneer chilli flake balls, combine the paneer, salt and milk in a plate and knead very well to form a dough. Divide the dough into 4 equal portions and roll each portion into a round. Roll them into the chilli flakes till they are evenly coated from all the sides. Refrigerate the balls for at least an hour and serve chilled. Cottage cheese chilli flake balls is a no-fuss starter can be prepared before you can say mix-and-shape, yet it has the most charming melt-in-the-mouth texture and exciting flavour. This healthy cold starter is made by coating balls of crumbled paneer with chilli flakes, you get a delectably unique cold starter. The paneer absorbs the flavour of the topping in paneer chilli flake balls very well, and also has a very soft and succulent texture which feels magical when you bite into it. This healthy malai paneer chilli flake balls contains high quality protein and calcium which aids in weight loss. Since paneer is low in carbs and high in protein it gets digested slowly and hence good for diabetes. If you wish to control the amount of fat, use low fat paneer in this healthy cold starter. The cottage cheese chilli flake balls are loaded with good fat, and can also be enjoyed as a healthy snack or healthy snack for athletes. For those on a low carb Indian diet, this paneer chilli flake balls is a low carb Indian snack. Tips for paneer chilli flakes balls. 1. You can easily double the recipe and use 1/2 cup crumbled paneer (cottage cheese). This will make a larger batch which you can store in the fridge for 2 to 3 days. 2. Your dough will be very soft but that is not a problem as the paneer balls will get coated with their filling and harden a bit when put in the fridge. 3. You can make an assortment of healthy paneer ball starters from paneer herbed balls too. 4. Always chill your paneer ball snacks in a fridge. They harden and taste really good. Cover with a cling wrap. Learn to make paneer chilli flake balls recipe | healthy malai paneer chilli flake balls | healthy cold starter | cottage cheese chilli flake balls | with step by step photos below. | [To make paneer chilli flake balls, combine the paneer, salt and milk in a plate and knead very well to form a dough., Divide the dough into 4 equal portions and roll each portion into a round., Roll them into the chilli flakes till they are evenly coated from all the sides., Refrigerate the paneer chilli flake balls for at least an hour and serve chilled.] | [Energy, 28 cal, Protein, 1.3 g, Carbohydrates, 0.8 g, Fiber, 0 g, Fat, 2.2 g, Cholesterol, 0.1 mg, Sodium, 0.1 mg] | paneer-chilli-flake-balls-healthy-cold-indian-snack-41232r |
| rcp5655 | Paneer Cucumber Dill Toast, Indian Cottage Cheese Toast | Snacks | NA | [toasted whole wheat bread slices, grated low fat paneer (cottage cheese), chopped cucumber, chopped dill leaves, low fat curds (dahi), chopped jalapenos, salt, chopped olives, chopped jalapenos, chopped dill leaves] | 10 mins | 0 mins | [American Breakfast, Indian Snacks for Entertaining, Evening Tea Snacks, Bread Snack, Indian Toast recipes, Raksha - Bandhan, Christmas] | 4Makes 4 toasts | Indian | paneer cucumber dill toast recipe | Indian cottage cheese toast | healthy paneer cucumber suva toast | with 19 amazing images. paneer cucumber dill toast recipe | Indian cottage cheese toast | healthy paneer cucumber suva toast is a healthy snack for all health conscious. Learn how to make Indian cottage cheese toast. To make paneer cucumber dill toast, divide the topping into 4 equal portions and keep aside. Place the toasted bread slices on a clean, dry surface and spread a portion of the topping evenly over each bread slice. Garnish with 1 tsp of olives on each toast and cut into 2 pieces diagonally. Serve immediately. No-fuss, just fun… and of course good health too! This quick paneer cucumber dill toast just involves mixing the ingredients, and topping a whole wheat toast with them. When you have time on hand, use multigrain bread instead of readymade whole wheat bread. You are sure to love its texture and flavour. What makes the Indian cottage cheese toast so attractive is the thoughtful combo of ingredients. Cooling cucumber goes well with calcium and protein rich paneer, and iron and vitamin A rich dill. Dill is used only in small quantities, due to its strong flavour, but even that brings in a lot of taste and nutrients to the toast, while chopped olives give it a wonderful crunch and the jalapenos adds the necessary spice touch. Healthy paneer cucumber suva toast can be enjoyed at snack time by all healthy individuals as a substitute to white bread toasts. Diabetics, heart patients and weight watchers can also relish these toasts. We would recommend 1 to 2 toasts as a serving size. Tips for paneer cucumber dill toast. 1. Always add the jalapenos to the stuffing so it gets mixed well. 2. Use a tweezer to add freshly chopped dill for garnish. If you like decorating your food, then buy a tweezer which is really handy to have. 3. You can wrap your toast in aluminium foil in an airtight container and have it after 3 hours. Enjoy paneer cucumber dill toast recipe | Indian cottage cheese toast | healthy paneer cucumber suva toast | with step by step photos. | [To make paneer cucumber dill toast, divide the topping into 4 equal portions and keep aside., Place the toasted bread slices on a clean, dry surface and spread a portion of the topping evenly over each bread slice., Garnish with some olives, jalapenos and dill leaves on each toast. Cut the paneer cucumber dill toast into 2 pieces diagonally and serve.] | [Energy, 63 cal, Protein, 3.1 g, Carbohydrates, 11.8 g, Fiber, 0.4 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 18.8 mg] | paneer-cucumber-dill-toast-indian-cottage-cheese-toast-5655r |
| rcp32955 | Paneer Cucumber Slices | Snacks | Veg | [cucumbers, grated low-fat paneer, grated processed cheese, chopped dill leaves, chilli paste, curds (dahi), salt, dill leaves (shepu / suva bhaji)] | 10 mins | 0 mins | [Paneer Based Snacks, No Cooking Veg Indian, Cocktail Party] | 4Makes 4 servings | Indian | A recipe that can be made in no time, considering there is no cooking involved! it’s an instant hit if served chilled. If you don’t want to use chilli paste, use a dash of tabasco sauce instead. | [Peel and cut each cucumber into 2 parts vertically., Scoop out the centres of each piece using a scooper. Keep aside., Combine the remaining ingredients together in a bowl, mix well and divide into 8 equal portions., Stuff each cucumber slice with a portion of the prepared mixture. Cut each piece into 3 equal portions. Garnish with a sprig of dill. Serve immediately.] | [Energy, 38 cal, Protein, 2.2 g, Carbohydrates, 4.6 g, Fiber, 2.7 g, Fat, 1 g, Cholesterol, 0 mg, Vitamin A, 103.3 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 7.5 mg, Folic Acid, 15.7 mcg, Calcium, 82.7 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 25.7 mg, Potassium, 59.2 mg, Zinc, 0.2 mg] | paneer-cucumber-slices-32955r |
| rcp41233 | Paneer Dill Balls, Indian Cold Starter | Snacks | Veg | [crumbled paneer (cottage cheese) crumbled malai paneer, salt, milk, chopped dill leaves] | 5 mins | 0 mins | [Evening Tea Snacks, No Cooking Veg Indian, Thanksgiving, Indian Party, High Tea Party, Western Party, Cocktail Party] | 5Makes 5 balls | Indian | paneer dill balls recipe | cold starter | healthy paneer Indian snack | 5 minute Indian paneer recipe | with 14 amazing images. paneer dill balls is a no fuss and quick to make recipe which is turned into a healthy Indian snack. Learn how to make 5 minute Indian paneer recipe. To make paneer dill balls, combine the paneer, salt and milk in a bowl and knead very well to form a dough. Divide the dough into 5 equal portions and roll each portion into a round. Roll them into the dill till they are evenly coated from all the sides. Refrigerate for at least an hour and serve chilled. The paneer dill balls is a dainty cold starter, made by coating succulent balls of paneer with finely chopped dill leaves. The melt-in-the-mouth texture of paneer together with the irresistible taste of dill leaves, which is absorbed well by the paneer, make this cold healthy paneer Indian snack a super-duper treat to the palate. The vibrant green colour of dill looks really awesome against the white background of paneer. Packed with good fat, this 5 minute Indian paneer recipe can be enjoyed as a snack or starter. The paneer is a very good source of protein. Each ball lends 1.1 g of protein. This is a good snack for weight watchers. The protein will help to boost metabolism and aid in weight loss. Diabetics and heart patients too can indulge into this snack then. If you wish to control the amount of fat, use low fat paneer in this cold starter. Tips for paneer dill balls. 1. Use fresh paneer only for this recipe. 2. The dill leaves must be chopped very finely so that it coats the paneer evenly. 3. Paneer dill balls can be eaten immediately or stored in the fridge in an air-tight container for 2 to 3 days. Enjoy paneer dill balls recipe | cold starter | healthy paneer Indian snack | 5 minute Indian paneer recipe | with step by step photos below. | [To make paneer dill balls, combine the paneer, salt and milk in a bowl and knead very well to form a soft dough., Divide the dough into 5 equal portions and roll each portion into a round., Roll them into the dill leaves till they are evenly coated from all the sides., Refrigerate the paneer dill balls for at least an hour and serve chilled.] | [Energy, 23 cal, Protein, 1.1 g, Carbohydrates, 0.7 g, Fiber, 0 g, Fat, 1.8 g, Cholesterol, 0.1 mg, Sodium, 0.8 mg] | paneer-dill-balls-indian-cold-starter-41233r |
| rcp41954 | Paneer Do Pyaza | Lunch | NA | [paneer (cottage cheese), onion cubes, oil, butter, cinnamon (dalchini), bay leaf (tejpatta), cloves (laung / lavang), cardamom (elaichi), cumin seeds (jeera), chopped onions, ginger garlic paste, red chilli paste, chopped tomatoes, tomato pulp, chilli powder, coriander-cumin seeds (dhania-jeera) powder, turmeric powder (haldi), garam masala, curd (dahi), salt, dried fenugreek leaves (kasuri methi), chopped coriander (dhania)] | 15 mins | 15 mins | [Punjabi Sabzis, Indian Tiffin Box, Lunch box, Dabba, Sabzis with Gravies, Traditional Indian Sabzis, Indian Curry recipes, North Indian, South Indian, Mother's Day, Father's Day] | 4Makes 4 servings | Punjabi | paneer do pyaza recipe | dhaba style paneer do pyaza | restaurant style paneer 2 pyaza | with 34 amazing images. paneer do pyaza is a classic Indian semi-dry subzi, which combines the juicy succulence of onions with the richness of paneer. Learn how to make paneer do pyaza recipe | dhaba style paneer do pyaza | restaurant style paneer 2 pyaza | dhaba style paneer do pyaza is a rich, creamy curry of soft succulent paneer and plenty of onions in a wonderful medley of spices, herbs and tomatoes Although this dish uses several ingredients, you will find that all these are readily available in your kitchen at all times, and the cooking time for this dish is also low.. A wide range of spices and spice powders gives the restaurant style paneer 2 pyaza a very attractive aroma and flavour. So, you can make it easily on any day without having to plan much ahead. Tips to make paneer do pyaza: 1. Make sure to use fresh, soft paneer for best flavours. 2. You can also add little fresh cream to make creamy gravy. 3. If you do not like onion you can put capsicum cubes. Enjoy paneer do pyaza recipe | dhaba style paneer do pyaza | restaurant style paneer 2 pyaza | with detailed step by step photos. | [To make paneer do pyaza, in a non-stick pan, heat 2 tbsp oil and shallow fry the paneer slices. Keep aside., In the same oil sauté onion cubes for few seconds and keep aside., In a deep pan, heat remaining oil and butter, add cinnamon stick, bayleaf, cloves, cardamom, cumin seeds, onions and sauté for 2 to 3 minutes., Add ginger garlic paste, red chilli paste and tomatoes and sauté for 2 minutes., Add the tomato pulp, red chilli powder, turmeric powder, coriander cumin sseds powder, garam masala and curd., Cook on medium flame for 2 to 3 minutes, while stirring occasionally., Add fried paneer slices, salt to taste, and 1 cup of hot water. Mix well and cook on medium flame for 3 to 4 minutes., Add kasuri methi, sautéed onion cubes. Mix well and cook for a minute., Serve paneer do pyaza hot with roti or naan of your choice.] | [Energy, 384 cal, Protein, 11.3 g, Carbohydrates, 14.5 g, Fiber, 1.1 g, Fat, 31.2 g, Cholesterol, 9.5 mg, Sodium, 35 mg] | paneer-do-pyaza-41954r |
| rcp43030 | Paneer Garlic Bread | Dinner | Veg | [burger buns, paneer (cottage cheese) cubes, diced mozzarella cheese, chopped green chillies, dry red chilli flakes (paprika), dried oregano, salt, soft butter, chopped garlic (lehsun), dry red chilli flakes (paprika), dried mixed herbs, chopped coriander (dhania)] | 10 mins | 0 mins | [American Burgers / Grills, Indian Snacks for Entertaining, Paneer Based Snacks, Evening Tea Snacks, Bread Snack, One Dish Vegetarian Meals, One Meal Dinner] | 6Makes 6 garlic breads | Indian | cheesy paneer garlic bread recipe | open paneer garlic bread | paneer garlic bread | | [To make cheesy paneer garlic bread, cut the burger buns into half horizontally using a sharp knife., In a small bowl, add paneer cubes, chilli flakes, oregano and salt. Mix well and keep aside., Place 1 halve of burger bun on a clean, dry surface and apply 1 tbsp garlic butter evenly on each halve., Sprinkle little cheese, place the prepared paneer cubes, some green chilies., Bake in a pre-heated oven at 200° c (400° f) for 10 minutes or until the cheese melts., Serve cheesy paneer garlic bread immediately.] | [Energy, 255 cal, Protein, 7.8 g, Carbohydrates, 16.7 g, Fiber, 0.3 g, Fat, 17.4 g, Cholesterol, 38.1 mg, Sodium, 339 mg] | paneer-garlic-bread-43030r |
| rcp42906 | Paneer Ghee Roast, Indian Veg Ghee Roast | NA | Veg | [paneer (cottage cheese) cubes, ghee, ghee, chopped onions, curd (dahi), grated jaggery (gur), salt, curry leaves (kadi patta), pandi chillies, whole dry kashmiri red chillies, coriander (dhania) seeds, cumin seeds (jeera), fennel seeds (saunf), black peppercorns (kalimirch), cloves (laung / lavang), fenugreek (methi) seeds, garlic (lehsun) cloves, chopped ginger (adrak), tamarind (imli) pulp] | 10 mins | 25 mins | [South Indian Curries / Sabzis, Traditional Indian Sabzis, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Quick Veg Indian Curry, Father's Day, Indian Party] | 3Makes 3 servings | South Indian | paneer ghee roast recipe | Mangalore style paneer ghee roast | how to make Indian veg ghee roast | with 40 amazing images. paneer ghee roast recipe | Mangalore style paneer ghee roast | how to make Indian veg ghee roast will surely hit the top list of your favourite Indian sabzi. Try it out and enjoy the experience. Learn how to make Mangalore style paneer ghee roast. Paneer ghee roast is a very popular Mangalorean dish and as the name says it is cooked in ghee which gives it an authentic flavour thus making it truly irresistible. Dry roasted spices blended into an aromatic masala, coats the paneer pieces for a more rich and classy flavour. What’s special about this dish is it looks spicy hot because of the use of Kashmiri red chillies, but it's midly spiced. This simply delicious and flavorful Mangalore style paneer ghee roast can be served as a starter snack or as an accompaniment with steamed rice, chapati, lachha paratha or neer dosa. Tips to make paneer ghee roast. 1. Instead of jaggery you can also add sugar to balance out the flavour. 2. Instead of Kashmiri red chilli you can use byadgi dry red chillies also. 3. You can make soft and creamy paneer at home. Enjoy paneer ghee roast recipe | Mangalore style paneer ghee roast | how to make Indian veg ghee roast | with step by step photos. | [Heat another broad non-stick pan, add the pandi chillies, kashmiri dry red chillies, coriander seeds, cumin seeds, fennel seeds, black peppercorn, cloves and fenugreek seeds and dry roast on a medium flame for 2 to 3 minutes or until it releases an aroma. Transfer to a plate and keep aside to cool c, Transfer the roasted whole spices into a blender jar, add the garlic, ginger, tamarind pulp and ¾ cup of water and blend into a smooth paste. Keep the masala paste aside., To make paneer ghee roast, heat 2 tbsp ghee in a broad non-stick pan, add the paneer and shallow fry till it turns golden brown in colour from all sides. Keep aside., Heat ¼ cup of ghee in a kadhai, add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn translucent., Add the freshly prepared masala paste, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add curd, mix well and cook on a medium flame for 1 to 2 minutes or till the ghee is released, while stirring continuously., Add the jaggery and salt and cook on a medium flame for 2 to 3 minutes or till the ghee is released, while stirring occasionally., Add the fried paneer cubes and curry leaves, mix well and cook on a medium flame for 2 to 3 minutes till the masala coats the paneer well., Serve hot.] | [Energy, 547 cal, Protein, 14.3 g, Carbohydrates, 16.6 g, Fiber, 0.2 g, Fat, 47.2 g, Cholesterol, 2.4 mg, Sodium, 5.5 mg] | paneer-ghee-roast-indian-veg-ghee-roast-42906r |
| rcp252 | Paneer in Coconut Gravy | NA | Veg | [paneer (cottage cheese) cubes, coconut milk, oil, cumin seeds (jeera), cornflour water, chopped coriander (dhania), salt, chopped onions, green chillies, ginger (adrak)] | 10 mins | 10 mins | [South Indian Curries / Sabzis, Sabzis with Gravies, Onam recipes, Kerala Onam Sadya, Kadai Veg] | 4Makes 4 servings | Kerala | The combination of onion-green chilli-ginger paste with coconut milk makes paneer in coconut gravy taste like a variety of keralite-stew. It goes well with roti and rice, and is very comforting if served hot, with a generous sprinkling of coriander, on a cold winter’s day! | [Heat 2 tbsp of oil in a kadhai, add the paneer cubes and sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour. Remove and keep aside., Add the remaining 1 tbsp of oil in the same kadhai and add the cumin seeds., When the seeds crackle, add the prepared paste and cook on a medium flame for 2 minutes, while stirring occasionally., Add the coconut milk and cornflour-water mixture, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously., Add the paneer, coriander and salt, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve hot.] | [Energy, 469 cal, Protein, 10.6 g, Carbohydrates, 17.1 g, Fiber, 0.7 g, Fat, 39.5 g, Cholesterol, 0 mg, Sodium, 2.4 mg] | paneer-in-coconut-gravy-252r |
| rcp6403 | Paneer in Spinach Sauce | NA | Veg | [paneer (cottagte cheese) cubes, blanched spinach (palak), oil, beaten curds (dahi), sugar, salt, grated fresh coconut, poppy seeds (khus-khus), chopped garlic (lehsun), green chillies, chopped ginger (adrak), fennel seeds (saunf)] | 10 mins | 9 mins | [Sabzis with Gravies, Non Stick Kadai Veg, Calcium Rich Sabzi, Vegetables] | 4Makes 4 servings | NA | Spinach, combined with a rich masala paste of coconut, poppy seeds and aromatic spices like fennel, transforms into a mouth-watering sauce that goes perfectly well with succulent paneer cubes. Remember to mix the sautéed paste, spinach puree and curds well to ensure that your sauce is of the best consistency. It is also important to cook them for more or less the same time mentioned in the recipe to make sure the flavour, aroma and appearance of the Paneer in Spinach Sauce are perfect. | [Combine the spinach and ¼ cup water in a mixer and blend till smooth., Heat the oil in a non-stick kadhai, add the prepared paste and sauté on a medium flame for 2 to 3 minutes., Remove from the flame and add the curds, prepared spinach paste, sugar and mix well and cook on a medium flame for 4 to 5 minutes, while stirring continuously., Add the paneer, mix gently and cook on a medium flame for another 2 minutes., Serve hot.] | [Energy, 343 cal, Protein, 13.7 g, Carbohydrates, 12.6 g, Fiber, 2.9 g, Fat, 25.2 g, Cholesterol, 8 mg, Sodium, 60.7 mg] | paneer-in-spinach-sauce-6403r |
| rcp37290 | Paneer Kaliya | NA | NA | [paneer (cottage cheese) cut into cubes, oil, turmeric powder (haldi), cumin seeds (jeera), powdered fennel seeds (saunf), dried ginger (soonth) powder, salt, milk, garam masala] | 10 mins | 12 mins | [Semi-Dry Sabzis, Traditional Indian Sabzis, Indian Party, Non-stick Pan] | 2Makes 2 servings | Indian | The Paneer Kaliya is a spikily flavoured dish with a succulent texture, which makes it really irresistible! Strong scents of powdered fennel and dry ginger make this dish very different from other paneer based subzis. Moreover, the texture also gets a bit different because the paneer is sautéed separately, before adding it to the spice mixture. Half a cup of milk is essential to balance the texture of the gravy and also to bring the spiciness down to a level that will please your taste buds. Serve this subzi with Kashmiri Roti and Kashmiri Fresh Fruit Rice . | [Heat the oil in a broad non-stick pan, add the paneer and sauté on a medium flame for 4 minutes. Keep aside., Combine the turmeric powder, cumin seeds, fennel seeds powder, dry ginger powder, salt and ½ cup of water in a non-stick kadhai, mix well and boil on a medium flame for 2 minutes, while stirring occasionally., Add the sautéed paneer, milk and garam masala, mix well and cover it with a lid and cook on a medium flame for 5 to 6 minutes, while stirring occasionally., Serve immediately.] | [Not Given] | paneer-kaliya-37290r |
| rcp7471 | Paneer Kheer ( Diabetic Recipe) | NA | NA | [low-fat milk, grated low-fat paneer (cottage cheese), sugar substitute, cardamom (elaichi) powder] | 10 mins | 6 mins | [Punjabi Sweets, Traditional Indian Mithai, Low Cal Sweets / Desserts, Basic Indian Dessert Recipes, Boiled Indian recipes, Dussehra recipes | Dussehra Sweets, Indian Party] | 6Makes 6 servings | Punjabi | Satisfy your sweet tooth with this cardamom-flavoured low-fat Paneer Kheer. By replacing traditional sweeteners with sugar substitute, and by doing away with unhealthy thickeners, we ward off those unnecessary carbohydrates and calories too. So, you can enjoy the rich texture and wonderful flavour of this kheer comfortably. Just make sure you add the paneer after the milk is completely cool, to avoid curdling. | [Heat the milk in a broad non-stick pan and cook on a medium flame for 5 to 6 minutes or till it starts boiling, while stirring occasionally., Keep aside to cool completely., Once cooled, add the sugar substitute and cardamom powder and mix well., Add the paneer and mix well. Refrigerate for at least 1 hour., Serve chilled.] | [Energy, 44 cal, Protein, 4.4 g, Carbohydrates, 6.3 g, Fiber, 0 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 62.7 mg] | paneer-kheer---diabetic-recipe-7471r |
| rcp201 | Paneer Khurchan | Dinner | NA | [chopped paneer (cottage cheese), oil, cumin seeds (jeera), chopped onions, chopped tomatoes, turmeric powder (haldi), chilli powder, salt, chopped coriander (dhania)] | 10 mins | 12 mins | [Punjabi Paneer Recipes, Dinner, Semi-Dry Sabzis, Indian Party, Non-stick Pan, Quick Sabzis, Birthday Party Main Dishes] | 4Makes 4 servings | Punjabi | paneer khurchan recipe | Punjabi paneer khurchan | quick paneer khurchan | with 15 amazing images. The Paneer Khurchan is as simple as preparing an everyday subzi but has an exclusive flavour and texture, perhaps due to the apt combination of veggies and spices with succulent paneer. Make sure you use really fresh and soft paneer for this dish, because it forms the bulk of the subzi and is therefore a key factor behind its success. The other ingredients like tomatoes, onions and cumin seeds are very easy to find and will not involve any extra effort. Notes on making paneer khurchan recipe. 1. The word ‘khurchan’ means scraping from the Hindi word khurachna. So, basically it’s paneer cooked in vegetable gravy, scraped to get a semi-dry sabji. 2. Mix gently and cook on a high flame for 3 to 4 minutes, while stirring occasionally. Do not overcook the paneer, as it will become tough and chewy. 3. Cooking Paneer Khurchan on high flame will ensure the vegetables are tender yet crunchy. Just a matter of minutes before this tasty dish is ready on the table! Serve the Paneer Khurchan with Butter Naan or Tandoori Roti and a glass of Mint Chaas for a satiating meal. Enjoy how to make paneer khurchan recipe | Punjabi paneer khurchan | quick paneer khurchan recipe with detailed step by step photos and video below. | [To make paneer khurchan, heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 2 to 3 minutes., Add the tomatoes, mix gently and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the turmeric powder, chilli powder and salt, mix well and sauté on a high flame for 2 minutes, while stirring occasionally., Add the paneer, mix gently and cook on a high flame for 2 to 3 minutes, while stirring occasionally., Serve the paneer khurchan immediately garnished with coriander.] | [Energy, 449 cal, Protein, 15.6 g, Carbohydrates, 15.1 g, Fiber, 1.6 g, Fat, 36.3 g, Cholesterol, 0 mg, Sodium, 12.3 mg] | paneer-khurchan-201r |
| rcp4343 | Paneer Koftas in Curd Gravy | NA | Veg | [boiled green peas, grated paneer (cottage cheese), plain flour (maida), soda-bi-carb, chopped green chillies, chopped coriander (dhania), salt, oil, whisked curds (dahi), besan (bengal gram flour), turmeric powder (haldi), chilli powder, ghee, cumin seeds (jeera), chopped green chillies, salt, chopped coriander (dhania)] | 10 mins | 15 mins | [Rajasthani Sabzi, Sabzis with Gravies, Indian Party, Non Stick Kadai Veg] | 4Makes 4 servings (4serving ) | Rajasthani | The moment you think of paneer kofta, the first thing that comes to mind is tangy tomato gravy. While the koftas do taste awesome when topped with pungent tomato-based sauces, you will be amazed by the brilliance of this unique combination with a curd-based gravy! The mildly-spiced curd gravy thickened with besan complements the succulent paneer koftas very well in taste and texture, while the green peas enhances the visual appeal of the Paneer Koftas in Curd Gravy. | [Combine all the ingredients in a deep bowl and mix well., Divide the mixture into 10 equal portions and shape portion into round balls., Heat the oil in a deep non-stick kadhai and deep-fry the koftas, a few at a time, till they turn golden brown in colour from all sides. Drain on an absorbent paper and keep aside., Combine the curds, besan, turmeric powder, chilli powder and ¾ cup of water in a deep bowl, mix well and keep aside., Heat the ghee in a non-stick kadhai and add the cumin seeds., When the seeds crackle, add the curds mixture, green peas, green chillies and salt and mix well. Cook on a slow flame for 2 minutes, while stirring continuously. Keep aside., Just before serving, add the paneer koftas to the curd gravy mix gently and cook on a medium flame for another minute., Serve immediately garnished with coriander.] | [Energy, 314 cal, Protein, 9.4 g, Carbohydrates, 13.3 g, Fiber, 3.3 g, Fat, 24.3 g, Cholesterol, 4 mg, Sodium, 9.6 mg] | paneer-koftas-in-curd-gravy-4343r |
| rcp2414 | Paneer Korma | null | null | null | null | null | null | null | null | null | null | null | paneer-korma-2414r |
| rcp43115 | Paneer Kulcha Sandwich | Dinner | Veg | [kulcha bread, mayonnaise, green chutney, diced mozzarella cheese, butter, oil, chopped green chillies, chopped onions, chopped capsicum, chopped paneer (cottage cheese), pav bhaji masala, turmeric powder (haldi), chilli powder, chopped coriander (dhania), lemon juice, salt] | 15 mins | 30 mins | [Breakfast Sandwiches, Paneer Based Snacks, Evening Tea Snacks, Bread Snack, Indian Toast recipes, One Dish Vegetarian Meals, One Meal Dinner] | 3Makes 3 sandwiches | Indian | paneer kulcha sandwich recipe | grilled paneer kulcha sandwich | paneer stuffed kulcha sandwich | with 31 amazing images. Transform leftover kulchas into a delightful and filling vegetarian treat with a paneer kulcha sandwich. Learn how to make paneer kulcha sandwich recipe | grilled paneer kulcha sandwich | paneer stuffed kulcha sandwich | Craving a cheesy and satisfying grilled sandwich? Look no further than the grilled paneer kulcha sandwich. This recipe breathes new life into the soft, leavened flatbread by layering it with a spiced paneer filling. This paneer kulcha sandwich is a delicious fusion dish combining the flavors of Indian paneer with the classic comfort of a sandwich. This delightful creation combines the fluffy texture of a leavened kulcha bread with a flavorful paneer filling. The paneer is typically cubed and pan-fried with onions, capsicum, aromatic spices and chillies. While spices like garam masala or pav bhaji masala infuse warmth. The kulcha is then spread with a creamy sauce like green chutney or mayonnaise, before being generously filled with the spiced paneer. Grilled to golden perfection, this sandwich offers a delightful combination of textures and tastes, making it a perfect snack or light lunch. pro tips to make paneer kulcha sandwich: 1. Elevate your sandwich by adding a layer of diced mozzarella cheese between the kulcha and the filling. This creates a delicious gooey center. 2. If you have leftover paneer filling, use it to stuff parathas for a fun and delicious twist. 3. Serve it immediately to enjoy its best flavours, if kept for a longer time it will become soggy. Enjoy paneer kulcha sandwich recipe | grilled paneer kulcha sandwich | paneer stuffed kulcha sandwich | with detailed step by step photos. | [To make paneer kulcha sandwich recipe, heat oil in a broad nonstick pan, add green chillies, onions and sauté on a medium flame for 2 minutes., Add the capsicum, paneer, pav bhaji masala, turmeric powder, chilli powder and salt to taste. Mix well and sauté for 3 to 4 minutes., Add coriander and lemon juice. Mix well, divide into 3 equal portions and keep aside., Place 2 kulcha breads on a clean dry surface, apply ½ tbsp mayonnaise and ½ tbsp green chutney on each kulcha bread., Place a portion of the stuffing and spread it evenly. Add 2 tbsp of cheese evenly over it., Cover with the other kulcha bread chutney faced downwards., Pre heat the sandwich griller and grease it lightly using ½ tsp butter. Place the sandwich over it and apply ½ tsp butter over it., Close it and grill for atleast 5 to 8 minutes or till the sandwich turns golden brown and crisp in colour from both the sides., Repeat steps 4 to 8 to make 2 more sandwiches., Serve paneer kulcha sandwich immediately.] | [Not Given] | paneer-kulcha-sandwich-43115r |
| rcp37322 | Paneer Kulchas, Paneer Kulcha Made with Yeast | Dinner | NA | [plain flour (maida), dry yeast, sugar, oil, salt, crumbled paneer (cottage cheese), oil, chopped green chillies, turmeric powder (haldi), dried fenugreek leaves (kasuri methi), salt, plain flour (maida), oil] | 10 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Naan / Kulchas, Indian Party, Kebab Party, Tava, Non-stick Pan, Rotis for dinner, Indian breads for dinner] | 5Makes 5 khulchas | Punjabi | Kulchas might taste heavenly and feel exotic, but the fact is that they are not difficult to make, if only you know the right method. Here is an easy-to-follow recipe to make perfectly-textured kulchas. The secret lies in handling the yeast properly. Make sure the water is warm, and not too hot or cold, because that will fail to activate the yeast. Once you see bubbles after five minutes or so, it means your yeast mixture is ready to use. Now, just follow the rest of the procedure to make tasty Paneer Kulchas stuffed with a succulent mixture of crumbled and spiced paneer. All in all a completely lip smacking kulcha which can be enjoyed with curds , pickles and chutney. Chole or dals like Dal Makhani and Moong Dal with Spinach also make a good combo with the Paneer Kulchas. | [Combine the dry yeast and enough warm water in a small bowl, cover with a lid and keep aside for 5 minutes., Combine all the ingredients including the yeast-water mixture into a deep bowl, mix well and knead into a soft dough using enough water., Cover the dough with a lid and keep aside for 30 minutes., Heat the oil in a broad non-stick pan, add the green chillies and sauté on a medium flame for a few seconds., Add the paneer, turmeric powder, dried fenugreek leaves and salt and mix well., Divide the stuffing into 5 equal portions. Keep aside., Divide the dough into 5 equal portions., Roll out a portion of the dough into a 100 mm. (4”) diameter circle and place one portion of the paneer stuffing in the center of the circle., Bring together all the sides in the center, seal tightly and again roll out into a 150 mm. (6”) diameter circle, using a little plain flour for rolling., Heat a non-stick tava (griddle) and cook the kulcha, on a medium flame using 1 tsp of oil, till golden brown spots appear on both the sides., Repeat steps 2 to 4 to make 4 more kulchas., Serve immediately.] | [Energy, 206 cal, Protein, 4.5 g, Carbohydrates, 18.5 g, Fiber, 0.1 g, Fat, 12.7 g, Cholesterol, 0 mg, Sodium, 2 mg] | paneer-kulchas--paneer-kulcha-made-with-yeast-37322r |
| rcp7524 | Paneer Kurkure, Crispy Kurkure Paneer | Snacks | NA | [paneer (cottage cheese) cubes, cornflour, plain flour (maida), ginger (adrak), kashmiri red chilli powder, chaat masala, garam masala, black peppercorns (kalimirch), salt, cornflakes, oil, tomato ketchup] | 15 mins | 25 mins | [Punjabi Paneer Recipes, Jain Naashta, Dinner, Quick Evening Snacks, Deep-fried Indian Starters, Evening Tea Snacks, Father's Day] | 20Makes 20 pieces | Punjabi | paneer kurkure recipe | Indian crispy kurkure paneer | paneer starter | with 21 amazing images. paneer kurkure recipe | Indian crispy kurkure paneer | paneer starter is an appetizing cocktail-sized snack. Learn how to make Indian crispy kurkure paneer. To make paneer kurkure, in a deep bowl, add corn flour, plain flour, ginger garlic paste, kashmiri red chilli powder, chaat masala, garam masala, black pepper powder, salt and approx. 5 tbsp of water. Mix well using a whisk. In a plate take cornflakes and crush it slightly. Take paneer cubes and dip it in the marinade then coat with crushed cornflakes evenly. Heat oil in a deep pan, deep fry a few paneer pieces on a medium flame until golden brown. Drain on an absorbent paper. Serve immediately with tomato ketchup. Paneer, dipped in tongue-tickling perfectly spiced marinade, is coated with crushed cornflakes and deep-fried to a golden hue. With a crunch that reverberates, this Indian crispy kurkure paneer is an awesome snack, which is also Jain-friendly. The kurkure is crispy outside, with a flavour-packed and succulent interior. This paneer starter goes down well with both adults and kids, so it is a must-try dish and a safe item to include in a party menu. When you have time on hand, try making paneer at home. You can also try other Jain-friendly snacks like Rice and Cheese Balls, Vegetable Rice Cupcakes or Corn Pakodas. Tips to make paneer kurkure. 1. Do not make the marinade too thin otherwise paneer will not coat properly. 2. You can also use breadcrumbs instead of cornflakes. 3. You can coat the paneer with marinade and cornflakes and put in fridge from morning, when guests come deep-fry them. Enjoy paneer kurkure recipe | Indian crispy kurkure paneer | paneer starter | with step by step photos. | [To make paneer kurkure, in a deep bowl, add corn flour, plain flour, ginger garlic paste, kashmiri red chilli powder, chaat masala, garam masala, black pepper powder, salt and approx. 5 tbsp of water. Mix well using a whisk., In a plate take cornflakes and crush it slightly., Take paneer cubes and dip it in the marinade then coat with crushed cornflakes evenly., Heat oil in a deep pan, deep fry a few paneer pieces on a medium flame until golden brown. Drain on an absorbent paper., Serve the paneer kurkure immediately with tomato ketchup.] | [Energy, 124 cal, Protein, 4.4 g, Carbohydrates, 5.3 g, Fiber, 0.2 g, Fat, 9.5 g, Cholesterol, 0 mg, Sodium, 0.3 mg] | paneer-kurkure-crispy-kurkure-paneer-7524r |
| rcp5568 | Paneer Lababdar | NA | Veg | [low-fat paneer (cottage cheese) cubes, oil, cumin seeds (jeera), crushed coriander (dhania) seeds, whole dry kashmiri red chillies, dried fenugreek leaves (kasuri methi), chopped onions, ginger-garlic (adrak-lehsun) paste, chopped tomatoes, turmeric powder (haldi), cornflour low-fat milk, garam masala, salt, chopped coriander (dhania), whole wheat parathas] | 10 mins | 8 mins | [Sabzis with Gravies, Traditional Indian Sabzis, Diabetic recipes, Calcium Rich Sabzi, Vegetables, Healthy Heart Sabzi] | 4Makes 4 servings | Indian | paneer lababdar recipe | restaurant style paneer lababdar | healthy paneer lababdar | with 25 amazing images. Paneer lababdar is a popular Punjabi restaurant sabzi made with low paneer cubes in an aromatic, spicy gravy with sautéed onions. See why this is a healthy paneer lababdar. Using low-fat paneer ensures that this flavourful paneer lababdar is low in fat but rich in calcium and protein. We have used low fat milk and onions and tomatoes to make healthy paneer lababdar. Notes on paneer lababdar recipe. 1. Add the coriander seeds to a mortar and crush them with a pestle. The roasting of the seeds not only intensifies the flavor but also makes it easier to crush. 2. add the tomatoes, mix well and cook for 1 minute on a medium flame, while stirring occasionally. Use red tomatoes as they will be less sour in taste. 3. Transfer to a small blender jar and blend into a coarse paste without using any water. We are using a small jar as the masala is not a lot in quantity. For the best outcome of paneer lababdar , use soft paneer cubes, ideally homemade! Serve this subzi hot with whole wheat paratha. Enjoy how to make paneer lababdar recipe | restaurant style paneer lababdar | healthy paneer lababdar | with detailed step by step photos and video below. | [To make paneer lababdar, heat the oil in a broad non-stick pan, add the cumin seeds, crushed coriander seeds, coarsely powdered dry kashmiri red chillies, dried fenugreek leaves, onions and ginger-garlic paste and sauté on a medium flame for 1 to 2 minutes or till the onio, Add the tomatoes, turmeric powder and 4 tbsp of water and cook on a medium flame for 2 to 3 minutes., Remove from the flame and allow it to cool slightly and then blend in a mixer to a smooth paste., Transfer the paste into a deep non-stick pan, add the cornflour-milk mixture, mix well and cook on a medium flame for 1 to 2 minutes., Add the paneer, garam masala and salt, mix well and cook on a medium flame for 1 minute., Garnish the paneer lababdar with coriander and serve hot with whole wheat parathas.] | [Energy, 115 cal, Protein, 9 g, Carbohydrates, 16 g, Fiber, 1.1 g, Fat, 1.6 g, Cholesterol, 0 mg, Sodium, 127 mg] | paneer-lababdar-5568r |
| rcp4388 | Paneer Laccha Paratha | Dinner | Veg | [crumbled paneer (cottage cheese), chopped onions, garlic (lehsun) paste, chopped green chillies, turmeric powder (haldi), dry red chilli flakes (paprika), chaat masala, garam masala, chopped coriander (dhania), salt, plain flour (maida), whole wheat flour (gehun ka atta), oil, salt, ghee, whole wheat flour (gehun ka atta), whole wheat flour (gehun ka atta), ghee] | 15 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Punjabi Breakfast, Mughlai Rotis, Naan, Breakfast Theplas, Parathas, One Dish Vegetarian Meals, One Meal Dinner, Parathas] | 6Makes 6 parathas. (6 paratha ) | Punjabi | paneer laccha paratha recipe | laccha paneer paratha | paneer stuffed laccha paratha | with 40 amazing images. paneer laccha paratha is a delightful Indian flatbread stuffed with a flavorful paneer filling. Learn how to make paneer laccha paratha recipe | laccha paneer paratha | paneer stuffed laccha paratha | lachha paratha is quite popular in North India and you can find them in most restaurants. The layers of the lachha paratha is achieved by rolling the atta dough into a thin roti. Adding ghee on the rolled paratha and then pleating it like an accordion and bringing the layers back into a ball and finally rolling them. laccha paneer paratha is a delightful variation of the classic Indian flatbread, where layers of flaky dough are intertwined with a flavorful paneer filling. It's a perfect dish to enjoy for breakfast, lunch, or dinner, and pairs wonderfully with various accompaniments like yogurt, pickles, or chutneys. Flavour enhancers like onion, coriander, green chillies, garlic and spices gives the paneer stuffed laccha paratha an irresistible aroma and flavour. The layers in the paratha, gives it a crisp touch and also makes paneer stuffed laccha paratha a great bread to serve with gravy dishes. pro tips to make paneer laccha paratha recipe: 1. The key to lachha paratha is the flaky layers. Roll out the dough as thin as possible and apply a thin layer of ghee and wheat flour before folding. 2. Don't overwork the dough while folding and layering. Be gentle to avoid tearing or squeezing out the filling. 3. Instead of chaat masala you can also add lemon juice in the stuffing for the tangy flavour. Enjoy paneer laccha paratha recipe | laccha paneer paratha | paneer stuffed laccha paratha | with detailed step by step photos. | [To make laccha paneer paratha recipe, combine plain flour, wheat flour, oil and salt in a deep bowl and knead into a soft dough using 1 cup water., Divide the dough into 6 equal portions., Roll out each portion into a 225 mm. (9 inch) diameter circle using a little whole wheat flour for rolling., Apply a little prepared ghee-flour paste evenly over the roti using a brush., Put one portion of the paneer stuffing and spread it evenly over the rolled roti., Fold the roti inwards and cut it vertically from the center. Join both the strips layers facing side upwards, now make a swiss roll and seal the edge., Roll it again into a 150 mm. (6 inch) diameter thick paratha using wheat flour for rolling., Heat a non stick tava and place the rolled paratha over it. Cook on a medium flame on both the sides using ½ tsp ghee for cooking each paratha., Repeat steps 3 and 8 to make 5 more parathas., Serve the laccha paneer paratha hot.] | [Energy, 364 cal, Protein, 10.5 g, Carbohydrates, 37.4 g, Fiber, 2.9 g, Fat, 19.6 g, Cholesterol, 0 mg, Sodium, 7.8 mg] | paneer-laccha-paratha-4388r |
| rcp37783 | Paneer Makai | NA | NA | [paneer (cottage cheese) cubes, sweet corn kernels (makai ke dane), oil, sliced capsicum, cumin seeds (jeera), asafoetida (hing), chopped green chillies, chopped ginger (adrak), salt, chopped coriander (dhania), parathas] | 10 mins | 8 mins | [Sabzis with Gravies, Traditional Indian Sabzis, Indian Party, Non-stick Pan] | 3Makes 3 servings (3 serving ) | Indian | Paneer and sweet corn are an evergreen favourite, whether the duo goes into a pizza, pasta, pulao or in this case a subzi. This dish is surprisingly very easy to prepare, when you compare it with the exhilarating flavour it gives! The Paneer Makai is made of everyday ingredients, and also pools in capsicum for an exciting crunch and punchy flavour. Have this subzi fresh and hot with your favourite paratha. | [Combine the sweet corn and ½ cup of water in a mixer and blend till smooth. Keep aside., Heat 2 tablespoons of oil in a broad non-stick pan, add the paneer and capsicum and sauté on a medium flame for 2 minutes. Remove and keep aside., In the same broad non-stick pan, add the remaining 1 tbsp of oil and add the cumin seeds and asafoetida., When the seeds crackle, add the ginger and green chillies and sauté on a medium flame for a few seconds., Add the corn mixture, ½ cup of water and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the sautéed paneer and capsicum, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the coriander and mix well., Serve hot with parathas.] | [Energy, 388 cal, Protein, 11.3 g, Carbohydrates, 16.3 g, Fiber, 1.3 g, Fat, 31.6 g, Cholesterol, 0 mg, Vitamin A, 509.3 mcg, Vitamin B1, -0.6 mg, Vitamin B2, -0.7 mg, Vitamin B3, -0.7 mg, Vitamin C, 15.8 mg, Folic Acid, 10.1 mcg, Calcium, 349.4 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 3 mg, Potassium, 71.6 mg, Zinc, 0.2 mg] | paneer-makai-37783r |
| rcp2404 | Paneer Masala | Dinner | NA | [paneer (cottage cheese) cubes, oil, chopped tomatoes, fresh cream, salt, chopped onions, poppy seeds (khus-khus), grated coconut, cinnamon (dalchini), cloves (laung / lavang), peppercorns (kalimirch), whole dry kashmiri red chillies, coriander (dhania) seeds, cumin seeds (jeera), garlic (lehsun) cloves, parathas] | 10 mins | 12 mins | [Punjabi Sabzis, Punjabi Paneer Recipes, Dinner, Sabzis with Gravies, Traditional Indian Sabzis, Indian Party, Vitamin B12 Cobalamin Rich Recipes] | 4Makes 4 servings (4 serving ) | Punjabi | paneer masala recipe | Punjabi paneer masala | dhaba style paneer masala | with 22 amazing images. Our paneer masala recipe is a Punjabi paneer masala. The desi tongue drools at the sight of Paneer Masala. This is a simple paneer masala dish where paneer is cooked in a masala paste with onions. Paneer masala is a variation to paneer butter masala. The rich hue, strong aroma and irresistible taste of this Punjabi paneer masala will make you addicted to it! The appearance, taste and mouth-feel of this sabzi are similar to what you get in restaurant style paneer masala, mainly due to the special paste used for the gravy! In mood for some restaurant style cooking? Here we have a perfect recipe to give a kick to your taste buds which is dhaba style paneer masala. This is a super quick and easy recipe to make. A succulent tomato-based gravy flavoured with an elaborate masala paste containing almost all the spices in your masala dabba together with onions, coconut, and other ingredients, plays host to cubes of soft, fresh paneer in paneer masala. Paneer absorbs the tangy flavours well, making the overall effect very enjoyable indeed. A seemingly elaborate but actually easy recipe, paneer masala is an ideal accompaniment for jeera rice. Relish this paneer masala hot and fresh, with your favourite rotis or parathas. Lachha Paratha is a perfect match. Learn to make paneer masala recipe | Punjabi paneer masala | dhaba style paneer masala | with detailed step by step recipe photos and video below. | [To make paneer masala, heat the oil in a deep non-stick kadhai, add the prepared paste and cook on a medium flame for 2 minutes, while stirring occasionally., Add the chopped tomatoes and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the cream, ½ cup of water and salt, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally., Add the paneer, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve the paneer masala hot with parathas.] | [Energy, 298 cal, Protein, 8.6 g, Carbohydrates, 9.5 g, Fiber, 1.2 g, Fat, 25.2 g, Cholesterol, 0 mg, Sodium, 15.2 mg] | paneer-masala-2404r |
| rcp1987 | Paneer Masoor Paratha, Lentil Stuffed Paratha | Dinner | Veg | [whole wheat flour (gehun ka atta), oil, salt, crumbled paneer (cottage cheese) low fat paneer (cottage cheese), masoor (whole red lentil), chopped onions, chilli powder, turmeric powder (haldi), coriander (dhania) powder, salt, whole wheat flour (gehun ka atta), oil, curd (dahi)] | 10 mins | 25 mins | [Punjabi roti recipes | Punjabi parathas, Punjabi Paneer Recipes, One Dish Vegetarian Meals, One Meal Dinner, Parathas, Stuffed Veg Parathas, All-in-one Parathas] | 6Makes 6 parathas (6 paratha ) | Punjabi | paneer masoor paratha recipe | lentil stuffed paratha | masoor paratha for weight loss | with 65 amazing images. paneer masoor paratha recipe | lentil stuffed paratha | masoor paratha for weight loss is a nourishing and flavourful dish with a difference. Learn how to make lentil stuffed paratha. To make paneer masoor paratha, for the dough, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Cover the dough with a lid and keep aside for 10 to 15 minutes. For the filling, clean, wash and soak the masoor in enough water in a deep bowl for 8 hours. Drain well. Combine the masoor and 1 cup of water in a deep non-stick pan, cover it with a lid and cook on a medium flame for 8 minutes or till the masoor gets cooked, while stirring occasionally. Drain well and mash it using a potato masher into a coarse mixture. Combine the coarsely mashed masoor, paneer, onions, chilli powder, turmeric powder, coriander powder and salt in a deep bowl and mix well. Divide the mixture into 6 equal portions and keep aside. Then divide the dough into 6 equal portions. Roll a portion of the dough into a 75 mm. (3”) diameter circle using a little whole wheat flour for rolling. Place one portion of the filling in the centre of the circle. Bring together all the sides in the centre and seal it tightly. Roll again into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till golden brown spots appear on both the sides. Repeat steps 2 to 6 to make 5 more parathas. Serve hot with fresh curds. There is something very homely about this lentil stuffed paratha. Perhaps it is the satisfying, one dish meal feel, or the use of traditional ingredients which makes it seem so. In this lovely dish, wholesome whole wheat flour parathas are stuffed with a mixture of cooked whole masoor and crumbled paneer perked up with crunchy onions and peppy spice powders. These masoor paratha for weight loss are suitable for diabetes, heart patients and women with PCOS too. The protein from paneer in it helps boost metabolism. However, depending on your fat intake or requirement you can make your choice between full fat paneer and low fat paneer. Teamed up with calcium and phosphorus, these paneer masoor paratha help in bone strengthening. Serve these parathas hot off the tava with fresh curds. Tips for paneer masoor paratha. 1. The dough has to be soft, so the rolling becomes easier. 2. The masoor should be well cooked, but not very mushy. 3. Make sure you drain the masoor well before combining it with the paneer to avoid sogginess. 4. Mash the masoor coarsely to enjoy its texture in the filling. 5. Seal the paratha dough well so the filling does not spill out while rolling further. Enjoy paneer masoor paratha recipe | lentil stuffed paratha | masoor paratha for weight loss | with step by step photos. | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough water., Cover the dough with a lid and keep aside for 10 to 15 minutes., Clean, wash and soak the masoor in enough water in a deep bowl for 8 hours. Drain well., Combine the masoor and 1 cup of water in a deep non-stick pan, cover it with a lid and cook on a medium flame for 8 minutes or till the masoor gets cooked, while stirring occasionally. Drain well and mash it using a potato masher into a coarse mixture., Combine the coarsely mashed masoor, paneer, onions, chilli powder, turmeric powder, coriander powder and salt in a deep bowl and mix well., Divide the mixture into 6 equal portions and keep aside., Divide the dough into 6 equal portions., Roll a portion of the dough into a 75 mm. (3”) diameter circle using a little whole wheat flour for rolling., Place one portion of the filling in the centre of the circle., Bring together all the sides in the centre and seal it tightly., Roll again into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the paratha, using 1/2 tsp of oil, till golden brown spots appear on both the sides., Repeat steps 2 to 6 to make 5 more parathas., Serve hot with fresh curds.] | [Energy, 151 cal, Protein, 5.5 g, Carbohydrates, 18 g, Fiber, 2.7 g, Fat, 6.6 g, Cholesterol, 0 mg, Sodium, 4.1 mg] | paneer-masoor-paratha-lentil-stuffed-paratha-1987r |
| rcp33778 | Paneer Matar Kodri ( Diabetic Recipe ) | Lunch | Veg | [oil, cumin seeds (jeera), chopped onions, garlic (lehsun) paste, ginger-green chilli paste, dried fenugreek leaves (kasuri methi), blanched tomatoes, chilli powder, garam masala, sugar, chopped low fat paneer( cottage cheese), boiled green peas, salt, cooked kodri (varagu), chopped coriander (dhania)] | 20 mins | 20 mins | [Gujarati Khichdi, Non Stick Kadai Veg, Diabetic Khichdi, Diabetic Brown Rice, Lunch Pulao Rice] | 4Makes 4 servings | Gujarati | paneer matar kodri recipe | healthy paneer vegetable varagu pulao | foxtail millet Indian cottage cheese rice | with 25 amazing images. paneer matar kodri is a healthy Indian dish which can be a meal by itself. Learn how to make healthy paneer varagu pulao. Paneer is a show-stealer, and so is any dish that uses it! But you might often hear diabetics complaining that they can’t have rice as it raises blood sugar levels quickly; hence, I have thought of a way by which they can relish all the rice delicacies in healthy paneer varagu pulao without hesitation. Enter kodri! Kodri is the best replacement for rice as it is fibre-rich and does not alter blood sugar levels quickly. Therefore, I have whipped up paneer matar kodri recipe using low fat paneer, vegetables and kodri. It tastes amazing and I am sure you will not miss rice anymore! See why we like kodri compared to rice from being lower in calories and higher in fibre. Comparison of calories of different Indian rice varieties. one cup cooked vargu has 119 calories while one cup cooked basmati rice has 274 calories and one cup cooked brown rice has 211 calories. Kodri takes time to cook, so take care to cook it correctly with the right amount of water added. Learn how to cook kodri with step by step photos. We love having paneer matar kodri with a glass of chaas for dinner. You can create a variety of dishes with kodri and so it’s an ingredient worth stocking in your pantry! Enjoy paneer matar kodri recipe | healthy paneer vegetable varagu pulao | foxtail millet Indian cottage cheese rice | with step by step photos. | [To make paneer matar kodri heat the oil in a non-stick kadhai and add the cumin seeds., When the seeds crackle, add the onions, garlic paste, ginger- green chilli paste and dried fenugreek leaves, mix well and sauté over a medium flame till the onions turn light brown in colour, while stirring continuously., Add the blanched tomatoes, chilli powder, garam masala, sugar and ¼ cup of water, mix well and sauté over a medium flame for 4 to 5 minutes, stirring once in between., Add the paneer, green peas, cooked kodri, salt and mix gently and cook over a medium flame for another 2 minutes., Serve paneer matar kodri pulao hot garnished with coriander.] | [Energy, 120 cal, Protein, 3.4 g, Carbohydrates, 18.4 g, Fiber, 3.1 g, Fat, 3.7 g, Cholesterol, 0 mg, Sodium, 13.6 mg] | paneer-matar-kodri--diabetic-recipe--33778r |
| rcp30896 | Paneer Methi Chaman | NA | Veg | [paneer (cottage cheese), chopped spinach (palak), chopped fenugreek leaves (methi), dried fenugreek leaves (kasuri methi), oil, cumin seeds (jeera), chopped onions, asafoetida (hing), turmeric powder (haldi), chilli powder, coriander (dhania) powder, ginger-green chilli paste, salt, garam masala, fresh cream] | 15 mins | 20 mins | [Punjabi, Punjabi Sabzis, Leafy Vegetable Sabzis, Traditional Indian Sabzis, Indian Curry recipes, North Indian, South Indian, Mother's Day, Father's Day] | 4Makes 4 servings | Punjabi | paneer methi chaman recipe | Punjabi style methi paneer chaman | methi chaman paneer sabzi | with 37 amazing images. Punjabi methi paneer chaman is a flavorful vegetarian dish featuring paneer in a fragrant fenugreek, spinach gravy. Learn how to make paneer methi chaman recipe | Punjabi style methi paneer chaman | methi chaman paneer sabzi | Immerse yourself in the vibrant flavors of Punjab with paneer methi chaman! This delightful sabzi features melt-in-your-mouth paneer cheese nestled in a fragrant gravy of fresh fenugreek leaves (methi) and spinach. A touch of warming spices adds depth and complexity, creating a symphony of taste that's sure to tantalize your palate. The magic lies in building a flavorful foundation with warm spices like cumin, coriander, and fennel, often ignited by mustard oil's sharp aroma. The paneer plays a delightful role in making this methi chaman paneer sabzi. Crisp cubes deliver a satisfying bite, while the grated bits melt in your mouth for a luxurious textural experience. Cream lends a touch of richness, while a sprinkle of chaat masala adds depth of flavor at the end. This dish methi chaman paneer sabzi pairs beautifully with rotis or naan for a satisfying and comforting Punjabi meal. pro tips to make paneer methi chaman recipe: 1. You can adjust the ratio of fenugreek and spinach leaves as per your preference. 2. You can use malai paneer without frying to make this recipe for a better taste. 3. If you do not like the mouthfeel ginger garlic you can substitute it with ginger garlic paste. Enjoy paneer methi chaman recipe | Punjabi style methi paneer chaman | methi chaman paneer sabzi | with detailed step by step photos. | [To make paneer methi chaman recipe, heat the oil in a kadhai and deep-fry the paneer cubes in it till the edges turn golden brown., Roast the dried fenugreek leaves in a pan till crisp. Keep aside., Blanch the spinach and fenugreek leaves in a vesselful of boiling water for 2-3 minutes., Drain and blend in a mixer till smooth. Keep aside., Heat the oil in a pan, add the cumin seeds and onions and sauté till the onions turn golden brown., Add the asafoetida, turmeric powder, chilli powder, coriander powder, ginger-green chilli paste, prepared puree and dried fenugreek leaves and fry again for 2-3 minutes, Add the salt, paneer ,punjabi garam masala and cream and cook for 2 to 3 minutes., Serve the paneer methi chaman hot.] | [Energy, 223 cal, Protein, 7.1 g, Carbohydrates, 6.8 g, Fiber, 3 g, Fat, 18.7 g, Cholesterol, 0 mg, Sodium, 53.6 mg] | paneer-methi-chaman-30896r |
| rcp32782 | Paneer Methi Chaman ( Know Your Green Leafy Vegetables) | NA | Veg | [dried fenugreek leaves (kasuri methi), chopped spinach (palak), chopped fenugreek (methi), oil, cumin seeds (jeera), chopped onions, asafoetida (hing), turmeric powder (haldi), chilli powder, coriander (dhania) powder, ginger-green chilli paste, salt, paneer (cottage cheese), garam masala] | 15 mins | 20 mins | [Punjabi Sabzis, Leafy Vegetable Sabzis, Saute, Indian Party, Pan] | 4Makes 4 servings | Punjabi | Loads of greens are combined with paneer and punjabi spices to form this brilliant creation. Using both kasuri methi and fresh methi in this dish, imparts an unbeatable flavour. | [Roast the dried fenugreek leaves in a pan till crisp. Keep aside., Blanch the spinach and fenugreek leaves in a vesselful of boiling water for 2-3 minutes., Drain and blend in a mixer till smooth. Keep aside., Heat the oil in a pan, add the cumin seeds and onions and sauté till the onions turn translucent., Add the asafoetida, turmeric powder, chilli powder, coriander powder, ginger-green chilli paste, prepared puree and dried fenugreek leaves and sauté for another 2-3 minutes, Add the salt, paneer and garam masala and cook on a medium flame for 2 to 3 minutes., Serve hot., Place the spinach and fenugreek leaves under cold running water immediately after boiling to retain the bright green colour.] | [Not Given] | paneer-methi-chaman--know-your-green-leafy-vegetables-32782r |
| rcp30949 | Paneer Methi Masala | Lunch | Veg | [oil, chopped baby fenugreek leaves (methi), paneer (cottage cheese) cubes, pandi chillies, black cardamom (badi elaichi), cinnamon (dalchini), cumin seeds (jeera), chopped onions, ginger-garlic (adrak-lehsun) paste, tomato pulp, fresh cream, chopped coriander (dhania), curd (dahi), kashmiri red chilli powder, turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, garam masala, chaat masala] | 15 mins | 27 mins | [Mughlai Sabzis, Veg Mughlai sabzi, Curries, Indian Tiffin Box, Lunch box, Dabba, Sabzis with Gravies, Leafy Vegetable Sabzis, Traditional Indian Sabzis, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry] | 4Makes 4 servings | South Indian | paneer methi masala recipe | methi masala paneer | methi paneer masala | with 36 amazing images. paneer methi masala recipe is a delicious vegetarian curry recipe. Learn how to make paneer methi masala recipe | methi masala paneer | methi paneer masala | While many families have their own way of making methi aloo, here's a unique recipe inspired by Mughlai cuisine. paneer methi masala recipe is a flavorful North Indian dish that incorporates paneer, a type of Indian cottage cheese, in a fragrant and rich gravy made with fenugreek leaves (methi). This dish embodies the rich flavors and techniques associated with Mughlai cooking. methi masala paneer features a slightly bitter and aromatic touch of fresh fenugreek leaves, while cream or cashews can be added for a touch of richness. This dish pairs perfectly with rice, roti, or naan for a satisfying meal. methi paneer masala can be made more flavourful by adding some kasuri methi. You can add milk and sugar to the gravy to balance the bitterness of the methi. pro tips to make paneer methi masala: 1. Use fresh paneer for the best texture. If store-bought paneer feels rubbery, soak it in hot water for 10 minutes to soften it slightly. 2. For an extra layer of flavor, pan-sear the paneer cubes in a hot pan with ghee or oil before adding them to the gravy. This creates a nice golden sear on the outside. 3. Pair your paneer methi masala with fluffy naan, jeera rice, or roti for a complete and satisfying meal. Enjoy paneer methi masala recipe | methi masala paneer | methi paneer masala | with detailed step by step photos. | [To make paneer methi masala recipe, heat 1 tbsp oil in broad non stick pan, add fenugreek leaves and saute on a medium flame for 4 to 5 minutes. Keep aside., Heat the remaining oil in a deep pan, add pandi chilli, cardamom, cinnamon and cumin seeds. Saute for a few seconds., Add the onions and suate on a medium flame for 2 to 3 minutes. Add the ginger garlic paste and saute for a few seconds., Add the tomato pulp and saute for 2 to 3 minutes. Add the preapared masala paste and cook on a medium flame for 2 to 3 minutes until the oil releases., Add the sautéed fenugreek, paneer cubes and salt and mix well., Add 1 cup hot water and fresh ceam. Cook on a medium flame for 8 to 10 minutes., Serve paneer methi masala hot garnished with coriander.] | [Energy, 371 cal, Protein, 11.4 g, Carbohydrates, 11.4 g, Fiber, 1.5 g, Fat, 31.1 g, Cholesterol, 2 mg, Sodium, 17 mg] | paneer-methi-masala-30949r |
| rcp1370 | Paneer Methi Palak Sabzi | NA | Veg | [paneer (cottage cheese) cubes, chopped fenugreek (methi), chopped spinach (palak), chopped green chillies, chopped ginger (adrak), chopped garlic (lehsun), chopped garlic (lehsun), oil, chopped onions, sugar, milk, salt] | 20 mins | 15 mins | [Punjabi Sabzis, Sabzis with Gravies, Leafy Vegetable Sabzis, Traditional Indian Sabzis, Indian Party, Non-stick Pan, Calcium Rich Indian Recipes] | 4Makes 4 servings | Punjabi | paneer methi palak recipe | Indian style methi palak paneer ki sabzi | palak methi paneer saag | with amazing images. paneer methi palak recipe | Indian style methi palak paneer ki sabzi | palak methi paneer saag | a dish of soft succulent paneer made in green gravy of methi and palak. Learn how to make Indian style methi palak paneer ki sabzi. An absolutely exquisite combination of paneer with loads of green veggies and a perfect blend of spices makes it a delectable and healthy option. The addition of green veggies makes it rich in antioxidants and also gives you fibre which keeps you full for a longer time. The goodness of added paneer makes sure that you get a good amount of protein as well. This combination of spinach, methi and paneer is not only highly nutritious, but is a splendid blend of taste, texture and flavour. This sabzi is a storehouse of other key nutrients like fibre, vitamin A, vitamin C , iron, magnesium and phosphorus. palak methi paneer recipe thereby qualifies to become a very good alternative for health freaks! Enjoy every bite of it with rotis or parathas and have a tasty treat! Tips to make paneer methi palak recipe: 1. If you wish you can also add fresh cream. 2. Do not overcook spinach and methi otherwise it will lose its fresh colour. 3. You can also add little sugar to balance out the bitterness of methi. 4. Use low fat paneer if on weight loss. Enjoy paneer methi palak recipe | Indian style methi palak paneer ki sabzi | palak methi paneer saag | with detailed step by step images. | [To make paneer methi palak sabzi, combine the spinach and fenugreek leaves in deep non-stick pan, mix well and cover with a lid and cook on a medium flame for 6 minutes, while stirring occasionally., Cool and blend in a mixer along with green chillies, ginger and garlic till smooth. Keep aside., Heat the oil in deep non-stick pan, add the garlic and saute on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 2 minutes., Add the prepared spinach-fenugreek mixture and cook on a medium flame for 2 minutes,while stirirng occasionally., Add milk, mix well and cook on a medium flame for 2 minutes ,while stirring occasionally., Add the salt and paneer, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally., Serve the paneer methi palak sabzi hot with parathas or rumali roti.] | [Energy, 88 cal, Protein, 4.7 g, Carbohydrates, 9.8 g, Fiber, 3.3 g, Fat, 3.3 g, Cholesterol, 0 mg, Sodium, 89.9 mg] | paneer-methi-palak-sabzi-1370r |
| rcp1382 | Paneer Methi Roti | BreakFast | Veg | [grated low fat paneer (cottage cheese), chopped fenugreek (methi), whole wheat flour (gehun ka atta), oil, low fat curds (dahi), chilli powder, turmeric powder (haldi), asafoetida (hing), sugar, salt, whole wheat flour (gehun ka atta), oil, low fat curds] | 10 mins | 15 mins | [Breakfast using Leftovers, All-in-one Parathas, healthy Rotis / Parathas, Indian Party, Tava, Low Veg Glycemic Index, Low Calorie Rotis Parathas] | 6Makes 6 rotis | Indian | paneer methi roti recipe | healthy whole wheat paneer methi roti | cottage cheese fenugreek roti | with amazing images. paneer methi roti recipe | healthy whole wheat paneer methi roti | cottage cheese fenugreek roti is a flavourful Indian bread made with commonly available ingredients. Learn how to make healthy whole wheat paneer methi roti. To make paneer methi roti, combine all the ingredients in a deep bowl and knead into a soft dough, using little water. Cover with a lid and keep aside for 10 minutes. Divide the dough into 6 equal portions and roll out each portion into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each roti, using ¼ tsp of oil, till it turns golden brown in colour from both the sides. Serve immediately with low-fat curds. Cottage cheese fenugreek roti is an interesting variation of the common paneer parathas, this one is sure to win over several hearts with its mild flavour. The addition of methi increases the vitamin A content along with contributing diabetic-friendly benefits. This healthy whole wheat paneer methi roti makes use of wholesome wheat flour instead of maida, which abounds in essential vitamins and minerals including fibre. This key nutrient is necessary to maintain a healthy digestive system. weight-watchers, diabetics and heart patients can avoid the use of sugar and enjoy this roti for breakfast for lunch. Tips for paneer methi roti. 1. Remember to press the roti down with a spatula while cooking. Press gently all over to ensure uniform cooking. 2. We have used 1 tbsp curd in making the dough of this roti to make them soft, but if you don't have it on hand you can avoid it. 3. Fenugreek leaves can be replaced with chopped spinach leaves. Enjoy paneer methi roti recipe | healthy whole wheat paneer methi roti | cottage cheese fenugreek roti | with step by step photos. | [To make paneer methi roti, combine all the ingredients in a deep bowl and knead into a soft dough, using little water. Cover with a lid and keep aside for 10 minutes., Divide the dough into 6 equal portions and roll out each portion into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook each roti, using ¼ tsp of oil, till it turns golden brown in colour from both the sides., Serve the paneer methi roti immediately with low-fat curds] | [Energy, 79 cal, Protein, 2.6 g, Carbohydrates, 13.1 g, Fiber, 2.2 g, Fat, 2 g, Cholesterol, 0 mg, Sodium, 12.8 mg] | paneer-methi-roti-1382r |
| rcp41236 | Paneer Mixed Herb Balls Starter, Cottage Cheese Mixed Herb Balls | Snacks | NA | [crumbled paneer (cottage cheese) crumbled malai paneer, milk, salt, dried mixed herbs] | 5 mins | 0 mins | [Innovative Indian Recipes, Indian Snacks for Entertaining, Paneer Based Snacks, Christmas, Father's Day, High Tea Party, Western Party] | 5Makes 5 balls | Indian | paneer mixed herb balls | healthy paneer mixed herb balls starter | cottage cheese mixed herb balls | with 8 amazing images. paneer mixed herb balls is made with a very soft paneer and is a healthy paneer mixed herb balls starter. cottage cheese mixed herb balls is a no-fuss starter can be prepared before you can say mix-and-shape, yet it has the most charming melt-in-the-mouth texture and exciting flavour. paneer mixed herb balls are made by coating balls of crumbled paneer with mixed herbs (thyme, basil), you get a delectably unique cold starter. The paneer absorbs the flavour of the topping in paneer mixed herb balls very well, and also has a very soft and succulent texture which feels magical when you bite into it. See why these are healthy paneer mixed herb balls? Paneer contains high quality protein and calcium which aids in weight loss. Since paneer is low in carbs and high in protein it gets digested slowly and hence good for diabetes. The cottage cheese mixed herb balls are loaded with good fat, and can also be enjoyed as a healthy snack or healthy snack for athletes. For those on a low carb Indian diet, this paneer mixed herb balls is a low carb Indian snack. paneer mixed herb balls can be eaten immediately or stored in the fridge in an air-tight container for 1 to 2 days. Learn to make paneer mixed herb balls | healthy paneer mixed herb balls starter | cottage cheese mixed herb balls | with step by step photos below. | [To make paneer mixed herb balls, combine the paneer, milk and salt in a plate and knead very well to form a dough., Divide the dough into 4 equal portions and roll each portion into a round., Roll them into the mixed herbs till they are evenly coated from all the sides and serve the paneer mixed herb balls immediately.] | [Energy, 22 cal, Protein, 1 g, Carbohydrates, 0.6 g, Fiber, 0 g, Fat, 1.7 g, Cholesterol, 0 mg, Sodium, 0 mg] | paneer-mixed-herb-balls-starter-cottage-cheese-mixed-herb-balls-41236r |
| rcp22148 | Paneer Mutter Biryani | NA | NA | [low fat paneer (cottage cheese) cubes, boiled green peas, chopped onions, red chilli-garlic paste, ginger-green chilli paste, tomato pulp, chilli powder, garam masala, sugar, dried fenugreek leaves (kasuri methi), salt, cooked brown rice, chopped onions, salt, low fat milk] | 20 mins | 12 mins | [Mughlai Chawal, Mughlai Biryani, Advanced Recipes, Traditional Indian Rice Recipes, biryani recipes across India, Raksha - Bandhan, Indian Party, Oven] | 4Makes 4 servings | Indian | paneer matar biryani recipe | brown rice veg biryani | healthy paneer brown rice biryani | green peas brown rice biryani | with 34 amazing images. Layers of brown rice and spicy paneer mutter make this paneer matar biryani recipe a real delicacy. This brown rice veg biryani is undoubtedly going to be each one’s favorite. Learn how to make healthy paneer brown rice biryani. For green peas brown rice biryani, first the onion brown rice is made. In a deep non-stick pan onions are roasted and then the cooked brown rice and salt are added and cooked for about a minute. This is followed by making the paneer mutter mixture of the biryani. Again onions, ginger-green chilli paste and garlic paste are roasted with about a tbsp. of water. Then fresh tomato pulp and a few spices are added and cooked for a while. Finally paneer cubes, green peas and salt are added and the consistency is adjusted with water. A final cooking of 1 minute is required hereafter and the subzi is then ready for serving. Paneer is a show-stealer in healthy paneer brown rice biryani, here we have made use of its low fat version to save on some calories and fat!. And roasted onions add a yummy touch to the brown rice. This biryani is a tad healthier than white rice biryani. The use of brown rice and green peas boosts the fiber content of this brown rice veg biryani. But remember to control the portion size. Weight watchers need to be aware of the carbs that are accompanied with this biryani. Not more than half serving of this biryani is suggested occasionally for diabetics and heart patients. Enjoy paneer matar biryani recipe | brown rice veg biryani | healthy paneer brown rice biryani | green peas brown rice biryani | with step by step photos. | [Heat a non-stick pan on a medium flame and when hot, add the onions and dry roast on a medium flame for 1 to 2 minutes or till they turn light brown in colour. Sprinkle a little water if they start burning., Add the chilli-garlic paste, ginger-green chilli paste and 1 tbsp of water and dry roast on a medium flame for about 1 minute., Add the fresh tomato pulp, chilli powder, garam masala, sugar and dried fenugreek leaves, mix well and cook on a medium flame for 2 to 3 minutes., Add ¼ cup of water, mix well and cook on a medium flame for another 2 minutes., Add the paneer, green peas and salt, mix gently and cook on a medium flame for 1 more minute. Remove from the flame and keep aside., Heat a deep non-stick pan on a medium flame and when hot, add the onions and dry roast on a medium flame for 2 minutes or till the onions turn brown. Sprinkle 1 tbsp of water to prevent the onions from burning., Add the brown rice and salt, mix well and cook on a medium flame for 1 minute., Divide the rice into 2 equal portions and keep aside., Spread one portion of the onion brown rice evenly at the bottom of a baking glass bowl., Spread the paneer mutter mixture evenly over it., Spread the other layer of onion brown rice evenly over the paneer mutter mixture and pour the milk evenly over it., Cover the paneer mutter biryani with a lid and bake in a pre-heated oven at 200°c (400°f) for 8 to 10 minutes., Serve paneer mutter biryani immediately.] | [Energy, 153 cal, Protein, 4.5 g, Carbohydrates, 31.2 g, Fiber, 2.5 g, Fat, 1 g, Cholesterol, 0 mg, Sodium, 19.5 mg] | paneer-mutter-biryani-22148r |
| rcp32664 | Paneer N Cheese Roll ( Wraps and Rolls) | Snacks | Veg | [whole wheat flour (gehun ka atta), oil, salt, whole wheat flour (gehun ka atta), curds (dahi), garlic (lehsun) paste, green chilli paste, cornflour, cumin seeds (jeera) powder, cardamom (elaichi) powder, white pepper powder, salt, paneer (cottage cheese), onions, capsicum, oil, mayonnaise, garlic (lehsun) paste, white pepper powder, shredded cabbage, chaat masala, grated processed cheese] | 20 mins | 8 mins | [American Main Dish, Indian Rolls, Veg Roll, One Dish Vegetarian Meals, Iftar Recipes for Ramadan / Ramzan, Tava, Iftar Snacks for Ramadan] | 4Makes 4 rolls | Indian | The versatility of paneer never ceases to amaze me! cooking the paneer in this lip-smacking marinade imparts a delicious feel to the wrap. The salads as well as the special garlic aioli sauce spread on the paneer make this worthy of a connoisseur’s attention. | [Combine all the ingredients in a bowl and knead into a soft dough using enough water. Keep aside., Divide the dough into 4 equal portions and roll out each portion into 200 mm. (8”) diameter circle using a little flour., Heat a non-stick tava (griddle) and lightly cook the rotis on both the sides. Keep aside., Combine the paneer cubes, onion cubes, capsicum cubes and the marinade in a bowl and toss gently. Keep aside to marinate for 15 to 20 minutes., Heat a non-stick tava (griddle) and cook the marinated paneer and vegetable filling on a medium flame for 8 to 10 minutes. Keep aside., Just before serving, warm a roti on a non-stick tava., Place the roti on a clean dry surface and place 1/4th of the paneer and vegetable filling in a single row in the centre of the roti., Arrange 1/4th of the cabbage over it., Sprinkle 1/2 tsp of chaat masala and 1 tbsp of cheese over it., Finally spread 2 tbsp of garlic mayo over it and roll up the roti tightly., Repeat with the remaining ingredients to make 3 more rolls., Serve immediately.] | [Not Given] | paneer-n-cheese-roll--wraps-and-rolls-32664r |
| rcp42085 | Paneer Nuggets, Quick Paneer Deep-fried Snack | Snacks | NA | [paneer (cottage cheese) cubes, ginger (adrak) paste, garlic (lehsun) paste, garam masala, chaat masala, chilli powder, lemon juice, chopped coriander (dhania), salt, bread crumbs, oil, plain flour (maida), cornflour, salt, tomato ketchup] | 10 mins | 20 mins | [American Main Dish, Indian Snacks for Entertaining, Paneer Based Snacks, Deep-fried Indian Starters, Evening Tea Snacks, Raksha - Bandhan, Christmas] | 10Makes 10 nuggets | Indian | paneer nuggets recipe | paneer bites | crispy cottage cheese nuggets | Indian paneer starter recipe | with 25 amazing images. paneer nuggets recipe | paneer bites | crispy cottage cheese nuggets | Indian paneer starter recipe is a scrumptious starter for all paneer lovers! Learn how to make paneer bites. To make paneer nuggets, combine the ginger paste, garlic paste, garam masala, chaat masala chilli powder, lemon juice, coriander and salt in a deep bowl and mix well. Marinate each paneer cubes with the prepared masala, from all the sides and keep aside for 15 minutes. Dip each paneer cubes in the prepared plain flour water mixture and roll it in the bread crumbs till they are evenly coated from all the sides. Heat the oil in a deep non-stick pan, deep-fry a few marinated paneer cubes at a time till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with tomato ketchup. Crispy cottage cheese nuggets is a quick and easy deep-fried snack that will appeal to everybody. Here, a succulent and spicy mixture of paneer and tongue-tickling spice mixes like garam masala, chaat masala, etc., is coated with batter, dusted with bread crumbs and deep-fried. The bread crumbs give the paneer bites a wonderfully crispy outer layer, while the paneer inside is melt-in-the-mouth soft. The touch of spices is a master-stroke, which boosts the taste of this snack manifold. Making soft paneer is the quintessence of this Indian paneer starter recipe. Learn the art of making paneer at home and enjoy this paneer dish as a tea-time snack, or serve it as a starter at parties. For kids serve it with tomato ketchup and for adults a spicy sauce would be advisable. Tips for paneer nuggets. 1. The plain flour and water mixture should not be very thin else it will be difficult to coat paneer with bread crumbs. 2. Dip the paneer in plain flour mixture with one hand and roll in bread crumbs with the other hand so as to avoid the mess. 3. Deep fry only 3 to 4 pieces at a time preferably. Enjoy paneer nuggets recipe | paneer bites | crispy cottage cheese nuggets | Indian paneer starter recipe | with step by step photos. | [To make paneer nuggets, combine the ginger paste, garlic paste, garam masala, chaat masala chilli powder, lemon juice, coriander and salt in a deep bowl and mix well., Marinate each paneer cubes with the prepared masala, from all the sides and keep aside for 15 minutes., Dip each paneer cubes in the prepared plain flour water mixture and roll it in the bread crumbs till they are evenly coated from all the sides., Heat the oil in a deep non-stick pan, deep-fry a fry few marinated paneer cubes at a time till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve the paneer nuggets immediately with tomato ketchup.] | [Energy, 168 cal, Protein, 5.1 g, Carbohydrates, 9.6 g, Fiber, 0.6 g, Fat, 12.2 g, Cholesterol, 0 mg, Sodium, 12.9 mg] | paneer-nuggets-quick-paneer-deep-fried-snack-42085r |
| rcp30874 | Paneer Pakoda, Punjabi Paneer Pakora Recipe | Snacks | NA | [paneer (cottage cheese) cubes, oil, carom seeds (ajwain), chilli powder, garam masala, coriander-cumin seeds (dhania-jeera) powder, dried mango powder (amchur), turmeric powder (haldi), chaat masala, salt, besan (bengal gram flour), chilli powder, turmeric powder (haldi), asafoetida (hing), oil, chopped coriander (dhania), baking soda, salt, green chutney, tomato ketchup] | 15 mins | 15 mins | [Punjabi Swadisht Nashta, Paneer Based Snacks, Deep-fried Indian Starters, Evening Tea Snacks, Pakora Pakoda, Diwali, Diwali Snacks] | 4Makes 4 servings | Punjabi | paneer pakora | Punjabi style paneer pakora | paneer pakoda | how to make paneer pakora | with 28 amazing images Paneer pakora is a simple and easy snack. It is moist and soft on inside and crisp outside, unlike other pakora’s. paneer pakoda is made with simple and basic ingredients that are easily available in every household. We have first coated paneer in a dry powder masala which has carom seeds, chilli powder, garam masala , coriander-cumin seeds (dhania-jeera) powder, dried mango powder, (amchur)turmeric powder (haldi) and chaat masala as paneer has a bland taste. We did the process to make the dish even more flavorful and tastier. Once the paneer is coated we have dipped the flavoured paneer into the Bengal gram batter which is made with besan (bengal gram flour), chilli powder, turmeric powder (haldi), asafoetida (hing), hot oil, chopped coriander (dhania) and a pinch of baking soda. Once spiced paneer is dipped in the batter it is deep fried until it turns golden brown. Looking for a quick and easy evening snack or something to eat with a piping hot cup of tea on a rainy day? Pakoras are an ideal choice. Pakora also known as pakoda, pakodi, bhaji, bhajiya is originated from India. It is a deep fried snack, basically a fritter. It is found in restaurants and also sold by food vendors on the streets. Also, It is a famous Indian street food, found all over. Pakora is made by choosing a main ingredient like onion, potato, spinach,eggplant, cauliflower, corn etc. which is then dipped in Bengal gram batter and deep fried. Here we have used paneer which is loved by everyone Punjabi style paneer pakora is my personal favourite out of all the pakora’s. I usually make Punjabi style paneer pakora for my father-in law and husband for evening snack, they are a big fan of paneer pakoda’s and they have it with a cup of tea, it is a perfect combo. I also make it when last minute guests walk in as it is simple, easy and quick but also very mouth-watering and delicious and we can bet your guests would love it!! When making it for my kids, I sometimes cut two pieces of paneer and apply green chutney between them, add little cheese, batter coat and fry. My kids love it. Serve Paneer pakora with green chutney and tomato ketchup. Enjoy paneer pakora | Punjabi style paneer pakora | paneer pakoda | how to make paneer pakora | detailed step by step photos and video given below. | [Combine all the ingredients along with ½ cup of water in a deep bowl and mix well. Keep aside., Combine the paneer and the prepared dry masala powder in a deep bowl and toss gently., Heat the oil in a deep non-stick kadhai, dip each masala paneer cubes in the batter, a few at a time and deep-fry on a medium flame till golden brown in colour from all the sides., Drain the paneer pakodas on an absorbent paper., Serve the paneer pakodas immediately with green chutney and tomato ketchup.] | [Energy, 488 cal, Protein, 12.5 g, Carbohydrates, 19.3 g, Fiber, 3.9 g, Fat, 40.1 g, Cholesterol, 0 mg, Sodium, 19.2 mg] | paneer-pakoda-punjabi-paneer-pakora-recipe-30874r |
| rcp4765 | Paneer Palak | NA | Veg | [paneer (cottage cheese), spinach (palak) leaves, chopped onions, garlic (lehsun) cloves, ginger (adrak) , grated, green chillies, turmeric powder (haldi), tomato pulp, garam masala, oil, salt, oil] | 10 mins | 20 mins | [Punjabi Sabzis, Punjabi Paneer Recipes, Leafy Vegetable Sabzis, Indian Party, Kadai Veg, Calcium Rich Indian Recipes, Vitamin B12 Cobalamin Rich Recipes] | 4Makes 4 servings (4 serving ) | Punjabi | Palak and paneer are made for each other. Not only do the two flavours and textures complement each other, but the vibrant green and the soft white combine beautifully to make this dish a treat for the eyes too! | [Blanch the spinach in a big vessel of boiling water., Drain, wash with cold water and blend in a liquidiser to a smooth purée., Cut the paneer into small pieces and deep fry in hot oil until golden brown, Remove and drain on absorbent paper. Keep aside., Heat the oil in a pan and fry the onions till they turn translucent., Add the garlic, ginger, green chillies and turmeric powder and fry again for a little time., Add the tomato pulp and fry stirring continuously till the mixture leaves oil., Add the spinach purée, paneer, garam masala, and salt 1 cup of water and bring to boil., Serve hot.] | [Energy, 318 cal, Protein, 11.8 g, Carbohydrates, 12.2 g, Fiber, 2.8 g, Fat, 24.7 g, Cholesterol, 0 mg, Sodium, 50.8 mg] | paneer-palak-4765r |
| rcp2755 | Paneer Palak ( Microwave Recipe) | NA | Veg | [chopped spinach (palak), paneer (cottage cheese) cubes, oil, chopped onions, ginger (adrak) paste, chilli paste, coriander (dhania) powder, turmeric powder (haldi), garam masala, fresh cream, salt] | 15 mins | 7 mins | [Sabzis with Gravies, Leafy Vegetable Sabzis, Microwave Subzi, Microwave, Microwave] | 4Makes 4 servings | NA | Vibrant, green palak dotted with succulent, white paneer is a lovely sight to behold, and an even tastier treat to devour. The process of blanching, pureeing and cooking the spinach with spice powders becomes really quick and easy with our handy helper, the microwave oven! A dash of fresh cream not only balances the nutty flavour of spinach beautifully, it also gives the Paneer Palak a fantastically rich texture. Enjoy hot Paneer Palak with fresh Moghlai Roti or Naan . | [Put the spinach in a microwave safe deep bowl and microwave on high for 2 minutes., Cool slightly and blend in a mixer to a smooth purée and keep aside., Combine the oil, onion, ginger paste and green chilli paste in a microwave safe bowl, mix well and microwave on high for 2 minutes., Add the spinach purée, paneer, coriander powder, turmeric powder, garam masala, fresh cream and salt, mix well and microwave on high for 3 minutes., Serve hot.] | [Energy, 222 cal, Protein, 6.6 g, Carbohydrates, 7.1 g, Fiber, 1.8 g, Fat, 18.6 g, Cholesterol, 0 mg, Vitamin A, 4039.8 mcg, Vitamin B1, -0.3 mg, Vitamin B2, -0.2 mg, Vitamin B3, 0.1 mg, Vitamin C, 22.2 mg, Folic Acid, 85.1 mcg, Calcium, 236.2 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 43.4 mg, Potassium, 171 mg, Zinc, 0.3 mg] | paneer-palak--microwave-recipe-2755r |
| rcp4819 | Paneer Palak Methi Chaman ( Calcium Rich Recipe ) | NA | Veg | [paneer (cottage cheese), chopped spinach (palak), chopped fenugreek (methi) leaves, dried fenugreek leaves (kasuri methi), oil, cumin seeds (jeera), chopped onions, asafoetida (hing), turmeric powder (haldi), chilli powder, coriander (dhania) powder, ginger-green chilli paste, salt, garam masala, fresh cream] | 15 mins | 15 mins | [Leafy Vegetable Sabzis, Kadai Veg, Gluten Free Veg Indian, Indian Cancer Patients, Calcium Rich Sabzi, Vegetables, Healthy Sabzis with Leafy Vegetables, Cancer Subzis] | 4Makes 4 servings | Indian | A great way to introduce and mask calcium rich methi and spinach along paneer in your diet. Serve hot with phulkas. | [Heat ½ tbsp of oil in a kadhai and sauté the paneer cubes in it till the edges turn golden brown in colour., Roast the dried fenugreek leaves in a pan till crisp. Keep aside., Blanch the spinach and fenugreek leaves in a vesselful of boiling water for 2-3 minutes., Drain and blend in a mixer till smooth. Keep aside., Heat the remaining oil in a non-stick pan, add the cumin seeds and onions and sauté till the onions turn golden brown., Add the asafoetida, turmeric powder, chilli powder, coriander powder, ginger-green chilli paste, prepared puree and dried fenugreek leaves and fry again for 2-3 minutes, Add the salt, paneer, garam masala, cream along with 1 cup of water and cook for 2 to 3 minutes., Serve hot.] | [Energy, 179 cal, Protein, 7 g, Carbohydrates, 6.7 g, Fiber, 3 g, Fat, 13.8 g, Cholesterol, 0 mg, Sodium, 52.3 mg] | paneer-palak-methi-chaman---calcium-rich-recipe--4819r |
| rcp2910 | Paneer Papad Fritters, Amritsari Paneer Papad Rolls | Snacks | NA | [crumbled paneer (cottage cheese), salt, grated garlic (lehsun), chilli powder, tomato ketchup, plain flour (maida), crushed papad, oil, tomato] | 5 mins | 9 mins | [Punjabi Paneer Recipes, Indian Snacks for Entertaining, Paneer Based Snacks, Deep-fried Indian Starters, Evening Tea Snacks, Pakora Pakoda, Kitty Party] | 9Makes 9 fritters (9 fritter ) | Punjabi | paneer papad fritters recipe | Amritsari paneer papad rolls | Indian style paneer fritters | paneer papad sandwich | with 26 amazing images. paneer papad fritters recipe | Amritsari paneer papad rolls | Indian style paneer fritters | paneer papad sandwich is perfect for cocktail parties, which is sure to amaze everybody. Learn how to make Amritsari paneer papad rolls. To make paneer papad fritters, put the paneer in a plate and knead well. Add the salt, garlic, chilli powder, tomato ketchup and mix well. Divide the mixture into 9 equal portions and shape each portion into a 50 mm. (2") long cylindrical roll. Keep aside. Combine the plain flour with ½ cup of water in a bowl and mix well. Dip each roll into the flour-water paste and then roll in the crushed papad and deep-fry in hot oil till they turn golden brown in colour from all the sides. Drain on an absorbent paper and serve immediately with tomato ketchup. Amritsari paneer papad rolls are a unique preparation of chilli garlic flavoured paneer coated with crushed papad and deep-fried to perfect golden brown. Just a description of this dish is enough to make your kids drool over it. If you like your finger foods to be crunchy yet soft, your search ends here. The innovative use of papad instead of bread crumbs makes it all the more crisp and flavourful. Indian style paneer fritters is a wonderful accompaniment to tea or juice and will be loved by all. With a coating of crushed papads, the paneer papad sandwich assure 100 per cent excitement! The soft and succulent filling too differs from standard paneer snacks as it combines garlic and tangy tomato ketchup to bring about a rather pungent effect. Tips for paneer papad fritters. 1. Make sure the papad is crushed well with your hands. 2. To coat them in papad takes time so be patient. 3. Serve it immediately on deep-frying or else they get soggy. 4. Deep-fry only 2 to 3 paneer papad fritters at a time. Enjoy paneer papad fritters recipe | Amritsari paneer papad rolls | Indian style paneer fritters | paneer papad sandwich | with step by step photos. | [Put the paneer in a plate and knead well., Add the salt, garlic, chilli powder, tomato ketchup and mix well., Divide the mixture into 9 equal portions and shape each portion into a 50 mm. (2") long cylindrical roll. Keep aside., Combine the plain flour with ½ cup of water in a bowl and mix well., Dip each roll into the flour-water paste and then roll in the crushed papad and deep-fry in hot oil till they turn golden brown in colour from all the sides., Drain on an absorbent paper and serve immediately with tomato ketchup.] | [Energy, 136 cal, Protein, 4.6 g, Carbohydrates, 9 g, Fiber, 1.3 g, Fat, 9.1 g, Cholesterol, 0 mg, Sodium, 11.9 mg] | paneer-papad-fritters-amritsari-paneer-papad-rolls-2910r |
| rcp30854 | Paneer Papad Kurkure | Snacks | NA | [papads, raw, grated paneer (cottage cheese), tomato ketchup, Schezuan Sauce, boiled and mashed potatoes, salt, plain flour (maida), oil] | | | [Evening Tea Snacks, Kids After School, Kids High Energy Indian Foods] | 10Makes 10 kurkures | Indian | Chilli-garlic paneer potato balls, dipped in batter, coated with coarsely ground Papad, and deep-fried till crisp. Just a description of this dish is enough to make your kids drool over it. Ideal protein-rich snack to serve when your kids take a break while studying for the exams! | [Grind the papads in a mixer to a powder and keep aside., Combine the paneer, tomato ketchup, schezwan sauce, potatoes and salt and mix well., Divide the mixture into 10 equal portions and shape each portion into a ball., Dip each ball in the flour mixture and roll them in the powdered papads., Heat the oil in a kadhai and deep-fry the sandwiched paneer cubes till they turn golden brown in colour., Drain on an absorbent paper and serve hot.] | [Not Given] | paneer-papad-kurkure-30854r |
| rcp32946 | Paneer Paratha ( Paneer Snacks ) | NA | NA | [whole wheat flour (gehun ka atta), oil, whole wheat flour (gehun ka atta), ghee, chopped coriander (dhania), cumin seeds (jeera), chopped green chillies, dried fenugreek leaves (kasuri methi), grated paneer, salt] | 25 mins | 20 mins | [Indian Tawa, Tava] | 8Makes 8 parathas | Indian | Step out of the stereotype, set aside the aloo and mooli and make paneer parathas instead! use fresh, homemade paneer to transport yourself to seventh heaven. | [Combine all the ingredients in a bowl and knead into a semi-stiff dough using water as required. Cover the dough with a wet muslin cloth and keep aside for 15 minutes., Divide into 8 equal portions roll out each portion into a square of 125 mm. (5") using a little flour for rolling., Spread a portion of the stuffing in the centre of each circle and bring the edges towards the stuffing( with one edge overlapping the stuffing) to form a square., Roll out each portion again into a 125mm (5”) square,using a little flour for rolling., Cook the paratha on a tava (griddle) using ½ tbsp of ghee till brown spots appear on both the sides and serve hot with butter.] | [Energy, 184 cal, Protein, 5 g, Carbohydrates, 15.6 g, Fiber, 0.4 g, Fat, 11.3 g, Cholesterol, 0 mg, Vitamin A, 161 mcg, Vitamin B1, -0.1 mg, Vitamin B2, -0.2 mg, Vitamin B3, 0.7 mg, Vitamin C, 1.1 mg, Folic Acid, 7.2 mcg, Calcium, 101.6 mg, Iron, 1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 4.3 mg, Potassium, 64.7 mg, Zinc, 0.4 mg] | paneer-paratha--paneer-snacks--32946r |
| rcp1615 | Paneer Paratha, Jain Paneer Paratha Recipe | Dinner | Veg | [grated paneer (cottage cheese), chopped cabbage, chopped coriander (dhania), chopped green chillies, salt, whole wheat flour (gehun ka atta), ghee, salt, whole wheat flour (gehun ka atta), ghee] | 15 mins | 20 mins | [Punjabi roti recipes | Punjabi parathas, Jain Rotis, Jain Parathas, Dinner, One Dish Vegetarian Meals, Parathas, Stuffed Veg Parathas, All-in-one Parathas] | 6Makes 6 parathas | Punjabi | Jain paneer paratha recipe | no onion, no garlic paratha | Jain vegetable paratha | healthy Jain paratha | with 34 amazing images. paneer paratha is one of the most popular stuffed paratha varieties from Punjab and usually made for breakfast. Learn how to make Jain paneer paratha recipe | no onion, no garlic paratha | Jain vegetable paratha | healthy Jain paratha | paneer paratha is delicious, healthy, filling, and very satisfying. It is a popular Indian flatbread, made with whole wheat flour and stuffed with crumbled Paneer (Indian cottage cheese). You will go gaga over these scrumptious jain paneer paratha, which are stuffed with soft grated paneer and crunchy cabbage, perked up with coriander and green chillies. The mix of flavours and textures is just too perfect, making this a special treat that everybody will enjoy. These paneer parathas makes a filling breakfast, brunch, or lunch. Tips to make jain paneer paratha: 1. If you are non jain you can add finely chopped onions, which gives crunch to the paneer paratha. 2. Serve this jain paneer paratha with dahi, raita or pickle of your choice. 3. It tastes amazing when served hot with a dollop of butter. Enjoy Jain paneer paratha recipe | no onion, no garlic paratha | Jain vegetable paratha | healthy Jain paratha | with detailed step by step images. | [Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water., Divide the dough into 6 equal portions. Keep aside., To make paneer paratha, divide the stuffing into 6 equal portions., Roll a portion of the dough into a 75 mm. (3”) diameter circle using a little whole wheat flour for rolling., Place a little stuffing in the centre of the circle., Bring together all the sides in the centre and seal tightly., Roll again into a circle of 125 mm. (5”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the paratha using a little ghee until golden brown spots appear on both the sides., Repeat with the remaining dough and stuffing to make 5 more parathas., Serve the paneer paratha immediately.] | [Energy, 189 cal, Protein, 6.9 g, Carbohydrates, 22.2 g, Fiber, 3.5 g, Fat, 8.5 g, Cholesterol, 0 mg, Sodium, 8 mg] | paneer-paratha-jain-paneer-paratha-recipe-1615r |
| rcp30912 | Paneer Parathas, Punjabi Paneer Paratha | BreakFast | NA | [whole wheat flour (gehun ka atta), plain flour (maida), oil, salt, grated paneer (cottage cheese), chopped coriander (dhania), chopped green chillies, dried mango powder (amchur), salt, chilli powder, whole wheat flour (gehun ka atta), ghee, curd (dahi)] | 10 mins | 20 mins | [Punjabi roti recipes | Punjabi parathas, Punjabi Breakfast, Breakfast using Leftovers, Breakfast Theplas, Parathas, Tava, B Vitamins] | 5Makes 5 parathas | Punjabi | paneer paratha | punjabi paneer paratha | how to make paneer paratha | with 25 amazing images paneer paratha is a popular Indian paratha made with a stuffing of paneer, coriander and green chillies. This punjabi paneer paratha is a popular Punjabi breakfast. Known as the Indian cheese, paneer is one of the most versatile ingredients available for cooking. Women in Punjab make their own paneer by adding curds or lemon juice to milk thus making it curdle.We highly recommend to make your own paneer at home and use it in paneer paratha and any other paneer snack recipes. This paneer can then be grated or crumbled and combined with a blend of subtle masalas making it an ideal stuffing for a paratha. Make these delicious parathas for your family or guests and watch them disappear in a jiffy. Nothing like topping your paneer paratha with homemade white butter which has a fresh taste you cannot beat. Accompaniments like curd , pickles or chutney is enough to enjoy these punjabi paneer paratha. Paneer Parathas also taste great with Panchratni Dal or Whole Masoor Dal and this combo makes a satiating meal. If you enjoyed this sumptuous stuffed paneer paratha recipe, then check our Punjabi paratha recipe collection to learn other authentic paratha recipes like Aloo Paratha, Mooli Paratha, Gobi Paratha. Enjoypaneer paratha | punjabi paneer paratha | how to make paneer paratha with detailed step by step photos and video below. | [Combine all the ingredients and knead into a soft, smooth dough using enough water., Keep aside for 30 minutes., To make paneer parathas, divide the dough and stuffing into 5 equal portions., Roll out one portion of the dough into a circle of 75 mm. (3") diameter using whole wheat flour for rolling., Place one portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly., Roll out again into a circle of 125 mm. (5") in diameter, using whole wheat flour for rolling., Cook on a hot tava (griddle), using a little ghee, till both sides are golden brown in colour., Repeat with the remaining dough and stuffing to make 4 more paneer parathas., Serve the paneer parathas hot with curds.] | [Energy, 276 cal, Protein, 10.3 g, Carbohydrates, 30 g, Fiber, 2.5 g, Fat, 13 g, Cholesterol, 0 mg, Sodium, 6.1 mg] | paneer-parathas-punjabi-paneer-paratha-30912r |
| rcp40572 | Paneer Parcels | Snacks | NA | [crumbled paneer (cottage cheese), schezwan sauce, chopped spring onions, salt, plain flour (maida), salt, plain flour (maida), oil, honey] | 10 mins | 20 mins | [Chinese Starters, Deep-fried Indian Starters, Evening Tea Snacks, Christmas, Teachers Day] | 12Makes 12 parcels (12 parcel ) | Indian | paneer parcels recipe | paneer parcel deep fried starter | deep fried paneer pastry | with 16 amazing images. paneer parcels are deep fried plain flour wrappers stuffed with a yummy paneer filling. paneer parcels has the perfectly balanced textures and exciting flavours of ingredients like paneer, spring onions and Schezuan sauce truly excite the palate, more so when the mixture is packed inside plain flour wrappers and deep-fried till perfectly crisp. It is amazing how four ingredients merely mixed together in paneer parcels can create such a tongue-tingling effect! Notes on paneer parcels recipe. 1. Slowly add the hot water, little by little, and start forming a dough. These is no particular measure of how much water we have to use. We use hot water so that the dough retains moisture and does not get dry. 2. Add the schezuan sauce for a tangy, spicy garlic flavor. Since paneer does not have a flavour on its own, we add 1/4 cup of the sauce. 3. Gently press the folded side to seal the paneer parcel. If it is not properly sealed, the chances are that it will open up while frying. 4. Heat the oil in a deep non-stick pan. Only when the oil is hot, place a few paneer parcels in the oil. The oil should not be too hot or else the parcels will burn. Enjoy the Paneer Parcels immediately on preparation for the exciting crispness. Learn to make paneer parcels recipe | paneer parcel deep fried starter | deep fried paneer pastry | with step by step photos below. | [Combine the plain flour and salt in a deep bowl and knead into a soft dough using enough hot water. Keep aside., To make paneer parcels, divide the dough into 12 equal portions., Roll a portion of the dough into a 100 mm. (4”) diameter circle using a little plain flour for rolling., Place 1 tbsp of the paneer stuffing in the centre of the circle., Fold 2 opposite sides of the circle over the stuffing, overlapping them slightly. Now fold the remaining 2 sides to seal the stuffing well., Repeat steps 2 to 4 to make 11 more paneer parcels., Heat the oil in a deep non-stick pan and deep-fry, a few paneer parcels at a time, on a medium flame, till they turn golden brown in colour from both the sides. Drain on an absorbent paper., Serve the paneer parcels immediately with honey chilli sauce.] | [Energy, 113 cal, Protein, 2.9 g, Carbohydrates, 9.1 g, Fiber, 0.1 g, Fat, 7.3 g, Cholesterol, 0 mg, Sodium, 9.1 mg] | paneer-parcels-40572r |
| rcp32947 | Paneer Peas Tikki | Snacks | NA | [paneer (cottage cheese), bread crumbs, plain flour (maida), salt, oil, cumin seeds (jeera), boiled green peas, chopped green chillies, ginger (adrak) paste, dried mango powder (amchur), chopped mint leaves (phudina), chopped coriander (dhania), oil, mint leaves (phudina) chutney] | 20 mins | 20 mins | [Indian Snacks for Entertaining, Tikki Recipes, Collection of Tikki, Saute, Tava, Pan] | 4Makes 4 tikkis | Indian | This delectable paneer and peas combo is a great alternative to the typical aloo tikki! serve it with phudina chutney for an added flavourful touch. Make the paneer mixture fresh as keeping it for a long time before cooking will make it soggy. | [Combine all the ingredients in a bowl, mash well till smooth and divide into 4 equal portions. Keep aside., Heat the oil in a broad pan and add the cumin seeds., When the seeds crackle, add the green peas, green chillies and ginger paste, mix well and sauté on a medium flame for 3 to 4 minutes., Add the dry mango powder, mint leaves and coriander and mix well., Divide the stuffing into 4 equal portions and keep aside., Place a portion of stuffing in a portion of the paneer mixture and shape each portion into a round tikki., Cook each tikki on a non-stick tava (griddle) using ½ tsp of oil till both sides turn golden brown in colour., Repeat with the remaining ingredients to make 3 more tikkis., Serve hot with phudina chutney.] | [Energy, 190 cal, Protein, 6.2 g, Carbohydrates, 9.1 g, Fiber, 0.9 g, Fat, 14.4 g, Cholesterol, 0 mg, Vitamin A, 276.5 mcg, Vitamin B1, -0.3 mg, Vitamin B2, -0.3 mg, Vitamin B3, -0.2 mg, Vitamin C, 3.4 mg, Folic Acid, 3.1 mcg, Calcium, 176.3 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1.3 mg, Potassium, 11.8 mg, Zinc, 0 mg] | paneer-peas-tikki-32947r |
| rcp7458 | Paneer Phudina Tikkis | Snacks | NA | [grated low fat paneer (cottage cheese), finely chopped mint leaves (phudina), finely chopped green chillies, cornflour, salt, oil, chaat masala] | 5 mins. | 5 mins. | [Jain Naashta, Diabetic Starters & Snacks] | 6Makes 6 tikkis. | Jain | Use low fat paneer and minimal oil to cook these light and elegant tikkis, guaranteed to keep you going till lunch or dinner. | [Combine all the ingredients in a bowl and mix well. divide this mixture into 6 equal portions., Shape each portion into a round and flatten slightly to make tikkis. set aside., Using a little oil, cook the tikkis on a non-stick pan till both sides are golden brown., Serve hot sprinkled with chaat masala.] | [Energy, 34 cal, Protein, 1.2 g, Carbohydrates, 3.3 g, Fiber, 0.4 g, Fat, 1.8 g, Cholesterol, 0 mg, Sodium, 12.8 mg] | paneer-phudina-tikkis-7458r |
| rcp2363 | Paneer Potato and Corn Balls | Snacks | NA | [boiled , peeled and finely chopped potatoes, chopped paneer (cottage cheese), chopped green chillies, chopped coriander (dhania), boiled sweet corn kernels (makai ke dane), grated processed cheese, salt, plain flour (maida) water, bread crumbs, oil, butter, plain flour (maida), milk, tomato ketchup] | 15 mins | 20 mins | [Italian Starters, Deep-fried Indian Starters, Evening Tea Snacks, Kitty Party Snacks, Monsoon Snacks, Evening Snacks] | 20Makes 20 balls (20 ball ) | Indian | paneer potato corn balls recipe | sweet corn paneer potato balls | sweet corn paneer balls | with 23 amazing images. paneer potato corn balls recipe is paneer, potato and sweet corn, spiced up with green chillies and coriander, fluffed up with grated cheese, bound together with a simple white sauce, and deep-fried till a perfectly golden brown! I will share with you some tips to make the perfect sweet corn paneer potato balls. 1. To make the paneer potato and corn balls, first we will finely chop the boiled potatoes to give a unique mouthfeel, It is very important to cool down the potatoes so, they do not get mushy on chopping. 2. To give a creamy texture to the paneer, potato and corn balls, we will be preparing a thick white sauce. 3. It is very important to whisk the roux continuously so, it does not burn and cooks evenly. 4. If you are facing trouble while rolling the balls, apply few drops of oil on your palms and then make the balls. 5. Ensure that before frying, the oil is heated aptly or else the balls will absorb too much oil and split while frying. These Paneer Potato and Corn Balls will break all bounds of self-control. Sometimes, everybody deserves a treat – so simply indulge! Serve the Paneer Potato and Corn Balls along with a hot or cold beverage like Masala Chai, Mexican Hot Chocolate , Lemon Grass Ice Tea or Strawberry Honey Milkshake. See detailed step by step photos and video of paneer potato corn balls recipe | sweet corn paneer potato balls | sweet corn paneer balls below. | [Heat the butter in a broad non-stick pan, add the plain flour and cook on a medium flame for 1 minute., Add the milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Keep aside., To make paneer potato and corn balls, combine all the ingredients including the sauce in a bowl and mix well., Divide the mixture into 20 equal portions and shape each portion into a round ball., Dip each ball into the maida-water mixture and then roll them in bread crumbs till they are evenly coated from all the sides., Heat the oil a deep kadhai and deep-fry a few balls at time till they turn golden brown in colour from all the sides., Drain the paneer potato and corn balls on absorbent paper and serve hot with tomato ketchup.] | [Energy, 99 cal, Protein, 2.4 g, Carbohydrates, 8.7 g, Fiber, 0.3 g, Fat, 5.9 g, Cholesterol, 5.1 mg, Sodium, 24.8 mg] | paneer-potato-and-corn-balls-2363r |
| rcp32957 | Paneer Potato Rosti, Paneer Snacks | BreakFast | NA | [grated paneer (cottage cheese), grated potatoes, chopped onions, chopped green chillies, salt, oil, oil] | 15 mins | 25 mins | [American Breakfast, Quick breakfast, Breakfast Chillas, Indian Pancakes, Christmas, Mother's Day, Western Party, Non-stick Pan] | 4Makes 4 rostis | Indian | paneer potato rosti recipe | Indian rosti | paneer snack | crispy potato and paneer rosti | with 15 amazing images. paneer potato rosti recipe | Indian rosti | paneer snack | crispy potato and paneer rosti is a delectable snack perfect for a party, especially kids' parties! Learn how to make crispy potato and paneer rosti. To make paneer potato rosti, combine the paneer, potatoes, green chillies, salt and pepper in a deep bowl, mix well and keep aside. Heat a non-stick tava (griddle) and grease it with 2 tsp oil, place 1/4th portion of the potato-paneer mixture and spread it evenly using your fingers. Put 1 tbsp of oil evenly all over it, cover with a lid and cook on a medium flame for 3 minutes. Turnover and cook again on a medium flame for 3 more minutes without covering it with a lid. Repeat steps 2 to 4 to make 3 more rostis. Serve the paneer potato rosti immediately Rosti is a continental delicacy, made by cooking grated potatoes on a griddle to get a thick, pancake-like snack, which is crisp outside and chewy inside. Some form of cheese is usually used to bind together the rosti. In this crispy potato and paneer rosti, we have used paneer and grated potatoes, along with some onions and green chillies for added flavour. In this paneer snack, we have used paneer as a binding agent instead of cheese. This is for all paneer lovers! Prefer to use a broad pan of small size, preferably of the size you want your rosti to be. To enjoy crispy rosti, do not compromise on the oil used in greasing and cooking each rosti. This delicious Indian rosti can be enjoyed as a snack with Homemade Tomato Ketchup, or combined with other snacks like Paneer Phudina Tikki, Paneer Potato and Corn Balls to make a scrumptious snack platter. Tips for paneer potato rosti. 1. Grate the potatoes just before making the rosti, otherwise they can turn black due to exposure to air. 2. Use fresh paneer for best results. You can also make paneer at home. Enjoy paneer potato rosti recipe | Indian rosti | paneer snack | crispy potato and paneer rosti | with step by step photos. | [To make paneer potato rosti, combine the paneer, potatoes, green chillies, salt and pepper in a deep bowl, mix well and keep aside., Heat a non-stick tava (griddle) and grease it with 2 tsp oil, place 1/4th portion of the potato-paneer mixture and spread it evenly using your fingers., Put 1 tbsp of oil evenly all over it, cover with a lid and cook on a medium flame for 3 minutes., Turnover and cook again on a medium flame for 3 more minutes without covering it with a lid., Repeat steps 2 to 4 to make 3 more rostis., Serve the paneer potato rosti immediately] | [Energy, 364 cal, Protein, 12.2 g, Carbohydrates, 41.4 g, Fiber, 2.6 g, Fat, 16.7 g, Cholesterol, 0 mg, Sodium, 17.2 mg] | paneer-potato-rosti-paneer-snacks-32957r |
| rcp2901 | Paneer Pudina Tikki | Snacks | Veg | [grated paneer (cottage cheese), chopped mint leaves (phudina), chopped green chillies, cornflour, salt, peanut oil, chaat masala, green chutney, tomato ketchup] | 5 mins | 9 mins | [Punjabi Swadisht Nashta, Punjabi Paneer Recipes, Quick Evening Snacks, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Indian Cutlets, Veg Cutlets] | 8Makes 8 tikkis (8 tikki ) | Punjabi | paneer pudina tikki recipe | paneer hariyali tikki | healthy paneer pudina tikki | protein rich cottage cheese tikki | with 16 amazing images. In Paneer Pudina Tikki, the flavour and texture of paneer is always highlighted when there is an optimal addition of herbs and seasonings. Of the many herbs, pudina works very well for the Indian palate. Here is Paneer Pudina Tikki, a scrumptious snack cum starter that features a very interesting combination of paneer and pudina, wherein the former brings in its unique texture and the latter imparts its refreshing flavour and aroma. These Paneer Pudina Tikkis are made easily within minutes right in front of your guests and serve piping hot, just off the tava! Yes, we have not deep fried these Paneer Pudina Tikkis and hence they form a healthy protein rich snack. You can use roasted oats instead of cornflour to keep this as a healthy Paneer Pudina Tikki. Aside from Paneer Pudina Tikki we suggest you look at our collection of tikki recipes served with peppy chutneys like Mint Chutney, Sweet Chutney and Green Chutney. Enjoy how to make paneer pudina tikki recipe | paneer hariyali tikki | healthy paneer pudina tikki | protein rich cottage cheese tikki | with detailed step by step photos and video below. | [To make paneer pudina tikki, combine all the ingredients in a bowl and mix well., Divide this mixture into 8 equal portions and shape each portion into a 37mm. (1½ “) diameter flat round tikki., Heat a non-stick tava (griddle) and grease it lightly using a little oil., Place the paneer pudina tikkis on it and cook using a little oil, till they turn golden brown in colour from both the sides., Sprinkle chaat masala on top of the paneer pudina tikkis and serve hot with green chutney and tomato ketchup.] | [Energy, 70 cal, Protein, 2.8 g, Carbohydrates, 3 g, Fiber, 0.3 g, Fat, 5.2 g, Cholesterol, 0 mg, Sodium, 0.1 mg] | paneer-pudina-tikki-2901r |
| rcp1747 | Paneer Pulao, Quick Paneer Pulao Recipe | Lunch | NA | [oil, butter, sliced onions, chopped ginger (adrak), chopped garlic (lehsun), green chilli paste, tomato puree, rice (chawal), paneer (cottage cheese) cubes, salt, sugar, garam masala, curd (dahi), chopped coriander (dhania)] | 10 mins | 20 mins | [Punjabi Pulao | Punjabi Rice, Biryani, Pressure Cooker, Quick Pressure Cooker, Birthday Party Easy, Lunch Pulao Rice] | 4Makes 4 servings | Punjabi | paneer pulao recipe | paneer rice | quick paneer pulao in a pressure cooker | with 15 amazing images. To make the paneer rice recipe in a pressure cooker , take a pressure cooker. Put the oil and butter and heat it up. Add the onions, ginger, garlic, green chilli paste and sauté. Then add the cooked long grain basmati rice, garam masala, water, curds and pressure cook to make paneer pulao. Some suggestions to make the perfect paneer pulao recipe. 1. For the paneer pulao recipe to get starch free rice in a pressure cooker, firstly rinse the rice until the starch runs out and you get clear water. This helps in preventing the rice grain from sticking to each other after cooking. 2. Put the oil and butter and heat it up in a pressure cooker. Adding oil and butter together will prevent the butter from getting burnt. 3. Always taste the water when you cook the rice for salt and spices. 3. Pressure cook for 2 whistle. Allow the steam to escape naturally before opening the lid. Mix your Paneer pulao well with the help of a spatula or a wooden spoon. Have this paneer rice as it is or have it with Makhani Gravy or Green Tomato Kadhi and some Salad. Enjoy paneer pulao recipe | paneer rice | quick paneer pulao | with detailed step by step images and video below. | [To make paneer pulao recipe, heat the oil and butter in a pressure cooker., Add the onions and sauté on a medium flame for 2 to 3 minutes or till the onions turn translucent., Add the ginger, garlic and green chilli paste and sauté on a medium flame for another 1 minute., Add the tomato purée and sauté again for 1 minute., Add the rice and sauté for another 1 minute., Add the paneer and sauté for 1 more minute., Add 2 cups of hot water, salt, sugar, garam masala and curds, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Serve the paneer pulao hot garnished with coriander.] | [Energy, 276 cal, Protein, 7.9 g, Carbohydrates, 35.5 g, Fiber, 1.9 g, Fat, 11.2 g, Cholesterol, 4.4 mg, Sodium, 17.7 mg] | paneer-pulao-quick-paneer-pulao-recipe-1747r |
| rcp424 | Paneer Recipe ( How To Make Paneer) | NA | NA | [milk, lemon juice] | 5 mins | 16 mins | [Punjabi, Punjabi Paneer Recipes, Pan, Calcium Rich Indian Recipes, High Protein Indian recipes, Phosphorus Rich Foods, B Vitamins] | 3Makes 3 cups | Punjabi | paneer recipe | homemade paneer recipe | cottage cheese recipe | Indian paneer recipe | with 30 amazing images The best part is that paneer is quite easy to make at home. We present you an easy Indian homemade paneer recipe or cottage cheese recipe. You need just two ingredients – milk and lemon juice which is available in every Indian kitchen. While it can be made with any milk, full fat milk gives the best texture and yield, so always go for that. Ever wondered why some Paneer Parathas taste better than others, why some desserts have a better mouth-feel, or why something as simple as Mutter Paneer Butter Masala feels different at different places? It is the quality of the paneer that makes all the difference. And, homemade paneer beats all others hands-down. Fresh homemade paneer has a super soft and succulent mouth-feel, as well as a pure flavour, which is unmatched by any commercial paneer brand. To make paneer, rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 minutes. This will prevent milk from getting burnt as the water forms a protective layer between the pan and milk. When the milk begins to boil, switch off the flame and wait for 1 minute. The milk should be boiling hot before you add the acidic substance to speed up the process of curdling and to prevent the Paneer from becoming grainy. If the milk has not curdled well, add more acid. But, if you add too much of acid the Paneer will become tough. The quantity of the acidic agent is purely judgemental . You can even make paneer recipe at home by curdling full-fat milk using Yogurt, Buttermilk or Citric Acid. The crumbled paneer which we have right now (before it becomes soft paneer) is also known as chenna in the eastern parts of India and is the precursor of many traditional Indian mithais like Rasgulla, Orange Chenna payesh, Rasmalai and other Bengali sweets. We also show you also how to make paneer using a mould. Use your fresh, soft and unadulterated paneer to make delicious subzis, parathas and desserts too! Enjoy how to make paneer recipe | homemade paneer recipe | cottage cheese recipe | Indian paneer recipe with detailed step by step photos and video below. | [To make paneer, put the milk to boil in a large pan, while stirring occasionally., When it starts boiling, switch off the flame and wait for 1 minute., Add the lemon juice gradually, while stirring gently and wait for 2 minutes., Once the milk has curdled, strain using a muslin cloth. This is crumbled paneer., If you want solid paneer, place the paneer into the muslin cloth in a 125 mm. (5”) paneer mould or any mould. Press it with a lid. Alternatively, use a colander and put the paneer (along with the muslin cloth) into it. Put approx. 1 kg of weight on a plate and place this over the paneer., Remove the paneer from the muslin cloth and after 1 hour, cut into even sized cubes or grate it and use as required.] | [Energy, 658 cal, Protein, 28.9 g, Carbohydrates, 35.6 g, Fiber, 0.3 g, Fat, 43.5 g, Cholesterol, 106.7 mg, Sodium, 127.1 mg] | paneer-recipe--how-to-make-paneer-424r |
| rcp2776 | Paneer Rice, Microwave Recipe | Dinner | NA | [long grained rice (basmati), oil, sliced onions, garlic (lehsun) paste, ginger (adrak) paste, chopped green chillies, tomato purée, garam masala, chilli powder, sliced capsicum, salt, paneer (cottage cheese) cubes, chopped coriander (dhania)] | 15 mins | 17 mins | [Pulaos, Microwave, Indian Party, Microwave, Birthday Party Main Dishes, Lunch Pulao Rice, Biryani Recipes for Indian Dinner, Rice Pulao] | 4Makes 4 servings | Indian | Entice your senses with this tongue-tickling Paneer Rice, which is nevertheless very easy to make using the microwave oven. Succulent paneer and crunchy capsicums team up with a range of common but tasty ingredients like tomato puree and garam masala to make a delectable rice dish. You will surely enjoy the rich mouth-feel and spicy flavour of this dish. A cup of raita makes it all the more interesting! Try other microwave recipes like Oondhiya or Mug Pizza . | [Clean and wash the rice. Soak in enough water for 30 minutes. Drain and keep aside., Combine the oil, onion, garlic paste, ginger paste and green chillies in a microwave safe bowl and microwave on high for 2 minutes., Add the tomato purée, garam masala, chilli powder, capsicum, rice and salt, mix well and microwave on high for 1 minute., Add 2 cups of hot water, mix well and microwave on high for 12 minutes, while stirring it twice in between., Add the paneer and coriander, mix well and microwave on high for 2 minutes., Serve hot.] | [Energy, 333 cal, Protein, 8.3 g, Carbohydrates, 38.8 g, Fiber, 2.6 g, Fat, 16.1 g, Cholesterol, 0 mg, Sodium, 6.6 mg] | paneer-rice-microwave-recipe-2776r |
| rcp32931 | Paneer Rolls | Snacks | NA | [grated paneer (cottage cheese), boiled , peeled and mashed potatoes, grated processed cheese, ginger-green chilli paste, turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, chilli powder, dried mango powder (amchur), garam masala, salt, plain flour (maida), bread crumbs, oil, scehzuan sauce] | 20 mins | 15 mins | [Paneer Based Snacks, Deep-fried Indian Starters, Pan, Kitty Party Snacks, Monsoon Snacks, Evening Snacks] | 14Makes 14 rolls | Indian | paneer rolls | paneer kurkure | paneer potato cheese rolls | deep fried paneer rolls | Indian cottage cheese roll snack | with 20 amazing images. Yummy inside and yummy outside, paneer rolls is tasty through and through! The paneer rolls are made with the right mix of paneer and potatoes flavoured with spice powders and pastes, and deep-fried with a batter coating. An innovative idea that adds to the crunchiness of this snack is to roll the batter-coated rolls in bread crumbs before frying. This not only gives the paneer kurkure a very appetizing appearance, it also makes it super crispy. An amazing range of textures such as the succulence of the filling and the crunch of bread crumbs, not to forget the variety of interesting flavours like the spiciness of garam masala and the tanginess of amchur, make paneer kurkure a unique and irresistible snack! Notes on making paneer rolls. 1. Add the dried mango powder. It provides a pleasant tang to the crunchy paneer roll. You can also use chaat masala or fresh lemon juice as a substitute. 2. Roll them in bread crumbs till they are evenly coated from all the sides. You can use your hands or spoon while double coating anything. Spoon to dip in batter and hand to coat them. 3. Refrigerate for at least 15 minutes. This is necessary so that the bread crumbs stick very well to the rolls and they do not disintegrate while deep-frying. 4. For frying the Paneer Roll, deep-fry a few rolls at a time on medium flame. If you deep fry on low-flame they will absorb a lot of oil and if you fry on a hot flame, they will turn dark from outside and remain under cooked from outside. From our collection of deep-fried snacks and starters do try other recipes like Corn Rolls, Rice and Peanut Pakoda, Kand Ke Pakode, Cheese and Spring Onion Samosa and many more. Serve the Paneer Rolls immediately with Schezuan sauce. Enjoy how to make paneer rolls | paneer kurkure | paneer potato cheese rolls | deep fried paneer rolls | Indian cottage cheese roll snack | with detailed step by step photos and video below. | [To make paneer rolls, combine the paneer, potatoes, cheese, ginger-green chilli paste, turmeric powder, coriander-cumin seeds powder, chilli powder, dried mango powder, garam masala and salt in a deep bowl and mix well. Keep aside., Combine the plain flour and approx. 3/4 cup of water in a bowl, mix well and keep aside., Divide the paneer-potato mixture into 14 equal portions and shape each portion into a cylindrical roll., Dip each ball into the plain flour-water mixture and roll them in bread crumbs till they are evenly coated from all the sides., Refrigerate for at least 15 minutes so deep-frying becomes easier., Heat the oil in a deep non-stick pan and deep-fry, a few rolls at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve the paneer rolls immediately with schezuan sauce.] | [Energy, 74 cal, Protein, 2.3 g, Carbohydrates, 4.2 g, Fiber, 0 g, Fat, 5.4 g, Cholesterol, 0 mg, Vitamin A, 67.5 mcg, Vitamin B1, -0.1 mg, Vitamin B2, -0.1 mg, Vitamin B3, 0 mg, Vitamin C, 0.6 mg, Folic Acid, 0.3 mcg, Calcium, 64.5 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0.5 mg, Potassium, 9.2 mg, Zinc, 0 mg] | paneer-rolls-32931r |
| rcp32949 | Paneer Samosa, Paneer Veg Samosa Snack Recipe | Snacks | Veg | [samosa patties, oil, oil, cumin seeds (jeera), chopped onions, ginger-green chilli paste, chopped capsicum, dried mango powder (amchur), chilli powder, chopped paneer (cottage cheese), salt, chopped coriander (dhania), mint leaves chutney] | 15 mins | 20 mins | [Paneer Based Snacks, Deep-fried Indian Starters, Saute, Deep Fry, Iftar Recipes for Ramadan / Ramzan, Pan, Kadai Veg] | 8Makes 8 samosas | Indian | Samosa, the most famous street snack, gets a make over! we have used paneer and capsicum instead of the usual potato mixture. Health buffs, go for low-fat paneer and bake in a pre-heated oven at 200°c (400°f) for 15 to 20 minutes, or till done. If you are one who loves samosa then you must also try other variants like Spicy Rice Samosa , Pyaz Ke Samose , Hariyali Samosa and Chinese Samosa . | [Heat the oil in a broad pan and add the cumin seeds., When the seeds crackle, add the onions and ginger-green chilli paste and sauté on a medium flame for 2 minutes., Add the capsicum, dry mango powder, chilli powder, paneer, salt and coriander, mix well and sauté on a medium flame for another 2 minutes., Cool completely and divide the stuffing into 8 equal portions. Keep aside., Place a samosa patti on a clean, dry surface and put a portion of the stuffing in one corner of the samosa patti and fold into a triangle. Apply a little water at the edges and seal it., Repeat with the remaining pattis and stuffing to make 7 more samosas., Heat the oil in a kadhai and deep-fry the samosas in batches till they turn golden brown in colour from all sides. Drain on absorbent paper. Serve hot with phudina chutney.] | [Energy, 223 cal, Protein, 5.6 g, Carbohydrates, 26.1 g, Fiber, 0.1 g, Fat, 10.7 g, Cholesterol, 0 mg, Vitamin A, 173.2 mcg, Vitamin B1, -0.2 mg, Vitamin B2, -0.2 mg, Vitamin B3, -0.2 mg, Vitamin C, 7.1 mg, Folic Acid, 0.2 mcg, Calcium, 90.1 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0.6 mg, Potassium, 7.2 mg, Zinc, 0 mg] | paneer-samosa-paneer-veg-samosa-snack-recipe-32949r |
| rcp42073 | Paneer Sandwich Recipe, Grilled Paneer Sandwich | Snacks | Veg | [bread, butter, green chutney, butter, sliced onions, capsicum, salt, crumbled paneer (cottage cheese), chilli powder, turmeric powder (haldi), garam masala, pav bhaji masala, milk, salt, tomato ketchup] | 15 mins | 25 mins | [Punjabi Breakfast, Breakfast Sandwiches, Indian Snacks for Entertaining, Evening Tea Snacks, Veg Grilled Sandwiches, Indian Party, High Tea Party] | 4Makes 4 sandwiches | Punjabi | paneer sandwich recipe | grilled paneer sandwich | Indian style paneer sandwich | paneer sandwich for kids | with 15 amazing images. paneer sandwich recipe | grilled paneer sandwich | Indian style paneer sandwich | paneer sandwich for kids is a treat for all paneer lovers. Made perfectly to suit Indian palates, it will never disappoint you. Learn how to make Indian style paneer sandwich. To make paneer sandwich, first make the paneer stuffing. For that combine the crumbled paneer, chilli powder, turmeric powder, garam masala, pav bhaji masala, milk and salt in a bowl and mix well. Then assemble the sandwich. Apply little butter on chutney on a bread slice. Spread some paneer stuffing evenly over it and arrange 2 onion slices and 1 capsicum slice over it. Sprinkle a little salt and pepper evenly over it. Sandwich it with the other buttered-chutney side facing downwards and press it lightly. Spread ½ tsp of butter evenly over it. Grill the sandwich in a greased hot griller till it turns golden brown in colour from both the sides. Cut the sandwich diagonally into 2 equal portions. Serve immediately. Buttered and “chutneyed” slices of bread are sandwiched with a succulent paneer mixture flavoured with tongue-tickling spice mixes like garam masala and pav bhaji masala to make Indian style paneer sandwich is a perfect masterstroke to show your culinary skills with least efforts. Add some crunchy veggies like capsicum and onions to the sandwich, and what you have is a creation beyond comparison. The Paneer Sandwich is one awesome deal that nobody can refuse! It is an ideal snack for a kids birthday party or play date. Tips for paneer sandwich. 1. The basis of this sandwich is the use of fresh paneer. Learn how to make paneer at home. 2. Milk has been used in small quantities, but it is necessary to bind the crumbled paneer mixture. So do not avoid it. 3. Make sure you serve it immediately because it will get soggy and chewy after a while, like most grilled sandwiches do. So, enjoy it immediately after grilling. Try other sandwich recipes too, like the Junglee Cheese Grilled Sandwich or Veg Club Sandwich. Enjoy paneer sandwich recipe | grilled paneer sandwich | Indian style paneer sandwich | paneer sandwich for kids | with step by step images and video below. | [To make paneer sandwich, divide the paneer stuffing into 4 equal portions., Place 2 bread slices on a clean, dry surface, spread ½ tsp of butter and 1 tsp of green chutney on each bread slice., Place a portion of the paneer stuffing on a buttered-chutney bread slice and spread it evenly., Arrange 2 onion slices and 1 capsicum slice over it. Sprinkle a little salt and pepper evenly over it., Sandwich it with the other buttered-chutney side facing downwards and press it lightly., Grill the sandwich in a greased hot griller till it turns golden brown in colour from both the sides., Cut the sandwich diagonally into 2 equal portions., Repeat steps 2 to 7 to make 3 more sandwiches., Serve the paneer sandwich immediately with tomato ketchup.] | [Energy, 158 cal, Protein, 4.5 g, Carbohydrates, 25.2 g, Fiber, 2 g, Fat, 4.4 g, Cholesterol, 11.9 mg, Sodium, 40.7 mg] | paneer-sandwich-recipe--grilled-paneer-sandwich-42073r |
| rcp43005 | Paneer Schezuan Bread Roll | Snacks | Veg | [chopped paneer (cottage cheese), chopped coloured capsicum, chopped onions, schezwan sauce, mayonnaise, dry red chilli flakes (paprika), dried mixed herbs, salt, hot dog rolls, melted butter, grated processed cheese, tomato ketchup] | 15 mins | 0 mins | [Indian Snacks for Entertaining, Baked Snacks, Evening Tea Snacks, Indian Rolls, Veg Roll, Bread Snack, Indian Toast recipes, Savoury Baked] | 4Makes 4 rolls | Indian | paneer schezuan bread roll recipe | stuffed schezuan paneer roll | cheesy bread roll | with 24 amazing images. paneer schezwan bread roll recipe is the most scrumptious quick-fix to satiate your snack hunger pangs. Learn how to make paneer schezuan bread roll recipe | stuffed schezuan paneer roll | cheesy bread roll | The paneer schezwan bread roll is one chatpata Indo - Chinese snacks, where the hot dog buns are loaded with a tongue-tickling mix of paneer and veggies with spicy schezwan sauce. These cheesy stuffed schezwan paneer roll can be served as an amazing appetizer. A delicious fast food snack made from hot dog buns which is loved by all. Tips to make schezwan paneer bread roll: 1. If you do not have hot dog bread roll you can put the stuffing on a bread slice and bake it to make schezwan paneer toast. 2. Carefully cut the bread roll, do not cut it through as we have to stuff the stuffing inside. 3. Instead of processed cheese you can use mozzarella cheese to make this schezwan bread roll. Enjoy paneer schezuan bread roll recipe | stuffed schezuan paneer roll | cheesy bread roll | with detailed step by step photos. | [To make paneer schezuan bread roll, divide the stuffing into 4 equal portions. Keep aside., Take a hot dog roll, make a rectangular cut in the centre using a sharp knife., Remove the excess bread and make a depression., Repeat steps 1 and 2 to cut 3 more rolls., Place 1 cut roll on a clean, dry surface. Apply little melted butter in the depression and also on the sides., Stuff with a portion of the stuffing., Finally sprinkle 2 tbsp grated cheese evenly over it., Repeat steps 5 to 7 to make 3 more stuffed rolls., Place them on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 6 to 8 minutes., Serve paneer schezuan bread roll immediately with tomato ketchup.] | [Energy, 572 cal, Protein, 13.6 g, Carbohydrates, 47.3 g, Fiber, 0.2 g, Fat, 37.7 g, Cholesterol, 44.3 mg, Sodium, 508.2 mg] | paneer-schezuan-bread-roll-43005r |
| rcp5590 | Paneer Shavarma Wrap | Snacks | Veg | [low fat paneer, onions, cumin seeds (jeera), cinnamon (dalchini), lemon juice, honey, green chillies, oil, salt, chapatis, tomatoes, mint leaves (phudina), herbed hummus] | 15 mins | 15 mins | [Course, Advanced Recipes, Paneer Based Snacks, One Dish Vegetarian Meals, Healthy Heart International Recipes, Low Calorie International Recipes, Advanced Wraps] | 2Makes 2 servings | NA | A serving of two of these wraps with a glass of golden glory frappe, is good to satiate you at dinnertime and keep you going till the next morning. This meal is full of energy, fibre and flavour. | [Grind together all the ingredients, other than the paneer and oil, into a smooth paste., Apply the onion mixture on the paneer and keep aside., Heat the oil in a non-stick pan and sauté the marinated paneer cubes, along with the paste for 2 to 3 minutes, till it turns golden in colour., Turn the paneer cubes over and cook till the other side turns golden in colour., Remove and keep aside., Heat one chapati lightly on a pan and keep aside., Apply half the hummus evenly on one side of the chapati, place half the paneer in the centre, sprinkle 1 tablespoon mint leaves and half the tomatoes and roll up the chapati., Repeat with the second chapati to make one more wrap., Serve immediately.] | [Not Given] | paneer-shavarma-wrap-5590r |
| rcp4258 | Paneer Spring Onion Paratha | BreakFast | NA | [grated paneer (cottage cheese), chopped spring onions, whole wheat flour (gehun ka atta), chopped green chillies, salt, whole wheat flour (gehun ka atta), oil] | 10 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Punjabi Breakfast, Breakfast Theplas, Parathas] | 8Makes 8 parathas | Punjabi | paneer spring onion paratha recipe | spring onion paratha with whole wheat flour | healthy paneer spring onion paratha | with 25 amazing images. paneer spring onion paratha recipe is a healthy Indian paratha made with whole wheat flour. Learn how to make healthy paneer spring onion paratha. paneer spring onion paratha is a mouthwatering Indian flatbread that combines the richness of paneer (Indian cottage cheese) with the freshness of spring onions. This delectable dish is a popular choice for breakfast or as a satisfying snack. To prepare paneer spring onion paratha, you will need a few basic ingredients: whole wheat flour, low fat paneer, spring onions, green chillies, as well as salt and oil for cooking. Start by preparing the dough for the paratha. In a mixing bowl, combine the whole wheat flour with a pinch of salt and water. Knead the dough until it becomes smooth and pliable without adding any water. Set it aside to rest for a few minutes. Divide the dough into 8 small portions and roll them out into circles on a lightly floured surface. Roll a portion of the dough into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling. Heat a griddle or a non-stick pan over medium heat and cook the paratha on both sides until golden brown, brushing each side with oil for a crispy texture. The result is a fragrant and flavorful paneer spring onion paratha with a crispy exterior and a soft, melt-in-your-mouth filling. The combination of the creamy paneer and the fresh spring onions creates a delightful balance of textures and flavors. paneer spring onion paratha can be enjoyed on its own or paired with a side of dahi (curd), pickle, or chutney. It is a versatile dish that can be served for breakfast, lunch, or dinner, and it is loved by both kids and adults alike. Serve the paneer spring onion paratha with curds to further boost the protein content. So, if you're craving a savory and satisfying Indian flatbread, give paneer spring onion paratha a try. Its delicious flavors and comforting textures are sure to make it a favorite in your culinary repertoire. paneer spring onion paratha is a good source of phosphorus, calcium, and vitamin B1. paneer spring onion paratha with only 82 calories per serving, is a low-calorie food. This makes it a good option for people who are trying to lose weight or maintain a healthy weight. Pro tips for paneer spring onion paratha. 1. Do not let the dough rest for too long after dividing it, as the paneer may make the dough watery. It is best to cook the paratha immediately after dividing the dough. 2. To prevent the paratha from sticking to the griddle, grease it lightly with oil or ghee. 3. The healthiest oil for Indian cooking is coconut oil. Use Coconut oil instead of processed seed oils like soyabean oil, canola, sunflower oil, corn oil and other omega-6 rich oils should be used in very low amounts. Another good option is peanut oil. Peanut oil has the highest amount of MUFA (around 49%) amongst most Indian common cooking oils. Enjoy paneer spring onion paratha recipe | spring onion paratha with whole wheat flour | healthy paneer spring onion paratha | with step by step photos. | [To make paneer spring onion paratha, in a deep bowl put whole wheat flour, low fat paneer, spring onions, green chillies, salt and pepper and knead into a soft dough using enough water., Divide the dough into 8 equal portions., Roll a portion of the dough into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the paratha,using ¼ tsp oil, till golden brown spots appear on both the sides., Repeat steps 3 and 4 to make 7 more parathas., Serve the paneer spring onion paratha immediately.] | [Energy, 82 cal, Protein, 2.8 g, Carbohydrates, 9.8 g, Fiber, 1.6 g, Fat, 3.7 g, Cholesterol, 0 mg, Sodium, 2.6 mg] | paneer-spring-onion-paratha-4258r |
| rcp2878 | Paneer Stuffed Bread Rolls, Bread Paneer Rolls | Snacks | Veg | [bread, oil, crumbled paneer (cottage cheese), chopped spring onions, chopped green chillies, salt, tomato ketchup, green chutney] | 10 mins | 15 mins | [Punjabi Swadisht Nashta, Indian Snacks for Entertaining, Paneer Based Snacks, Deep-fried Indian Starters, Evening Tea Snacks, Indian Rolls, Veg Roll, Deep Fry] | 9Makes 9 rolls (8 roll ) | Punjabi | paneer stuffed bread rolls recipe | Indian bread paneer rolls | crunchy paneer bread rolls | paneer starter | with 20 amazing images. paneer stuffed bread rolls recipe | Indian bread paneer rolls | crunchy paneer bread rolls | paneer starter is a perfect cocktail snack. Learn how to make Indian bread paneer rolls. Crunchy paneer bread rolls is a simple snack which uses minimal ingredients, so you do not have to think twice about making it even after a busy day. Simply remember to choose fresh bread slices so shaping the rolls is easier. Succulent paneer with flavourful interludes of spring onions and spiky green chillies proves to be a tasty combination in this deep-fried, crunchy-munchy snack! As a stuffing for bread slices, this paneer mixture adds a soft dimension to every crisp bite of the Indian bread paneer rolls. Go for paneer starter at snack time or for parties. It is sure to steal your heart with its mouth-feel whether served with green chutney or tomato ketchup. Tips to make paneer stuffed bread rolls. 1. Do not dip the bread in water fully, bread will become soggy. 2. Seal the roll properly otherwise the stuffing will splutter while frying. 3. Gently flip the rolls while frying otherwise the rolls will break. Enjoy paneer stuffed bread rolls recipe | Indian bread paneer rolls | crunchy paneer bread rolls | paneer starter | with step by step photos. | [To make paneer stuffed bread rolls, divide the stuffing into 8 equal portions and keep aside., Remove the crusts of the bread slices and trim the sides of the bread., Apply water on each bread slice using hands., Squeeze out the water by pressing lightly between the palms of your hands., Put a portion of the mixture on one side of the bread slice., Roll it up tightly and seal the edges., Heat the oil in a deep non-stick kadhai and deep-fry 2 to 3 bread rolls, at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve the paneer stuffed bread rolls immediately with tomato ketchup and green chutney.] | [Energy, 197 cal, Protein, 4.2 g, Carbohydrates, 17 g, Fiber, 0 g, Fat, 12.2 g, Cholesterol, 0 mg, Vitamin A, 141 mcg, Vitamin B1, -0.1 mg, Vitamin B2, -0.1 mg, Vitamin B3, 0.1 mg, Vitamin C, 1.2 mg, Folic Acid, 0.9 mcg, Calcium, 76.2 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 2.4 mg, Potassium, 15.7 mg, Zinc, 0 mg] | paneer-stuffed-bread-rolls-bread-paneer-rolls-2878r |
| rcp3442 | Paneer Stuffed Green Pea Paratha, Matar Paneer Paratha | Lunch | Veg | [whole wheat flour (gehun ka atta), green peas, chopped green chillies, oil, salt, crumbled paneer (cottage cheese), raisins (kismis), chopped green chillies, salt, whole wheat flour (gehun ka atta), oil] | 15 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Punjabi Paneer Recipes, Punjabi Breakfast, Dinner, One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba] | 6Makes 6 parathas | Punjabi | paneer stuffed green pea paratha recipe | matar paneer paratha | healthy paneer green peas paratha | with 39 amazing images. paneer stuffed green pea paratha recipe | matar paneer paratha | healthy paneer green peas paratha is a one dish meal in itself. Learn how to make matar paneer paratha. To make paneer stuffed green pea paratha, for the green pea dough, combine the green peas, green chillies and 2 tbsp of water in a mixer and blend into a smooth paste. Combine all the ingredients including the green pea mixture in a deep bowl and knead into a soft dough using little water. Cover with a lid and keep aside for 10 minutes. For the paneer stuffing, combine the raisins and enough water in a small bowl and keep aside for 10 minutes. Drain well. Combine all the ingredients including the raisins in a deep bowl and mix well. Divide the paneer stuffing into 6 equal portions and keep aside. Divide the dough into 6 equal portions. Roll each portion of the dough into a 75 mm. (3”) diameter circle and place a portion of the paneer stuffing in the center of the circle. Bring together all the sides in the center, seal tightly and again roll out into a circle of 150 mm. (6”) diameter circle, using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the parathas on a medium flame using little oil till golden brown spots appear on both the sides. Serve immediately. A unique dough of whole wheat flour and green peas forms the base of this interesting recipe. The outcome is made more irresistible by stuffing these wholesome parathas with fresh paneer and juicy raisins. The spikiness of green chillies and the semi-sweetness imparted by raisins are wonderfully balanced, making this a memorable dish. Indeed, any day on which you serve these delightful matar paneer paratha is bound to become a special occasion worth remembering! The fabulous aroma and vibrant colour of this paratha ensure that you are attracted to try it! And once you taste paneer stuffed green pea paratha, its finger-licking flavour makes you want more. Green peas and green chilli paste add a lot of zing to the paratha dough, while a wholesome stuffing of paneer and raisins adds a succulent dimension to it. You can gain in fibre from whole wheat flour and green peas which will ensure a healthy digestive system. The paneer will add enough calcium and protein to support bone health. Thus these healthy paneer green peas paratha are a must try. Health conscious, heart patients, diabetics and weight-watchers can replace full fat paneer with low fat paneer if they have been advised to restrict the amount of fat in their diet. They can also reduce the oil to knead the dough and cook the paratha. Tips for paneer stuffed green pea paratha. 1. You might not need water to knead the dough as green peas have been blended with water. So add water only if needed. 2. You can make fresh paneer or low fat paneer at home. 3. If you are making these parathas for kids, it is wise to replace finely chopped green chillies with green chilli paste in the stuffing. Enjoy paneer stuffed green pea paratha recipe | matar paneer paratha | healthy paneer green peas paratha | with step by step photos. | [Combine the green peas, green chillies and 2 tbsp of water in a mixer and blend into a smooth paste., Combine all the ingredients including the green pea mixture in a deep bowl and knead into a soft dough using little water., Cover with a lid and keep aside for 10 minutes., Combine the raisins and enough water in a small bowl and keep aside for 10 minutes. Drain well., Combine all the ingredients including the raisins in a deep bowl and mix well., Divide the paneer stuffing into 6 equal portions and keep aside., To make paneer stuffed green pea paratha, divide the dough into 6 equal portions., Roll each portion of the dough into a 75 mm. (3”) diameter circle and place a portion of the paneer stuffing in the center of the circle., Bring together all the sides in the center, seal tightly and again roll out into a circle of 150 mm. (6”) diameter circle, using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the parathas on a medium flame using little oil till golden brown spots appear on both the sides., Serve the paneer stuffed green pea paratha immediately.] | [Energy, 178 cal, Protein, 6.9 g, Carbohydrates, 21.9 g, Fiber, 4.7 g, Fat, 7.3 g, Cholesterol, 0 mg, Sodium, 6.3 mg] | paneer-stuffed-green-pea-paratha-matar-paneer-paratha-3442r |
| rcp32997 | Paneer Tamatar Paratha | BreakFast | NA | [whole wheat flour (gehun ka atta), salt, oil, whole wheat flour (gehun ka atta), crumbled low fat paneer (cottage cheese), chopped tomatoes, chopped yellow capsicum, chopped green chillies, chopped coriander (dhania), salt] | 20 mins | 20 mins | [Breakfast Theplas, Parathas, All-in-one Parathas, healthy Rotis / Parathas, Indian Party, Tava, Indian Breakfast Recipes for Kids, Recipes for Toddlers (1-3 Years)] | 10Makes 10 parathas | Indian | paneer tamatar paratha recipe | healthy tomato paneer paratha | stuffed tomato paratha | with 28 amazing images. paneer tamatar paratha is an interesting variation of the paneer paratha with the zest and tang of tomatoes. Paneer is a weight-watchers delight. It is high in protein and low in carbs. In tomato paneer paratha we have used low fat paneer to restrict the amount of fat. If you wish you can use regular paneer also. Benefit from the protein as well as calcium paneer lends. The tomatoes and capsicum used in the stuffing of these healthy paratha are a good source of antioxidants vitamin A, Vitamin C , lycopene and capsaicin. All this together will boost your immunity and also protect and maintain the lining of the heart. They also add glow to your skin and prevent wrinkles. To make paneer tamatar paratha, knead a semi soft dough of wheat flour, salt and little oil first. Then combine paneer, capsicum, tomatoes, green chillies, coriander and salt and make the stuffing. Divide dough and stuffing into 10 equal portions. Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little wheat flour for rolling. Spread a portion of the stuffing on half of the circle and fold it over to make a semi-circle. Heat a non-stick tava (griddle) and cook the paratha, using ¼ tsp of oil, till golden brown spots appear on both the sides. Repeat steps 3 and 4 to make 9 more parathas. Serve paneer tamatar paratha immediately. Minimum oil has been used to knead the dough and cook the stuffed tomato paratha, making it a weight-watchers delight. The fiber in it also suitable for diabetics to manage their blood sugar levels. Tips for paneer tamatar paratha. 1. Use fresh and soft paneer for this recipe. Dry paneer might not bind the veggies well. 2. Make the stuffing just before rolling and cooking, else it might release water and make the stuffing moist. This will further make rolling difficult. 3. Serve it immediately for best flavour and texture. Enjoy paneer tamatar paratha recipe | healthy tomato paneer paratha | stuffed tomato paratha | with recipe below. | [Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water., Cover the dough with a lid and keep aside for 15 minutes., Knead again using ¼ tsp oil till smooth., To make paneer tamatar paratha, divide the stuffing into 10 equal portions and keep aside., Divide the dough into 10 equal portions., Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little wheat flour for rolling. Spread a portion of the stuffing on half of the circle and fold it over to make a semi-circle., Heat a non-stick tava (griddle) and cook the paratha, using ¼ tsp of oil, till golden brown spots appear on both the sides., Repeat steps 3 and 4 to make 9 more parathas., Serve the paneer tamatar paratha immediately.] | [Energy, 80 cal, Protein, 2.8 g, Carbohydrates, 15.1 g, Fiber, 2.7 g, Fat, 1.2 g, Cholesterol, 0 mg, Sodium, 9.7 mg] | paneer-tamatar-paratha-32997r |
| rcp30946 | Paneer Tamatari | NA | NA | [tomatoes, sugar, cinnamon (dalchini), black peppercorns (kalimirch), cardamoms, ghee, chopped ginger (adrak), chopped green chillies, fresh cream, milk, paneer (cottagte cheese) cubes, fresh cream, salt] | 15 mins | 15 mins | [Traditional Indian Sabzis] | 4Makes 4 servings | Indian | The perfect tomato gravy that's not too tangy yet not bland. The sugar helps balance the tanginess of the tomatoes so feel free to adjust the sugar content to suit your requirement. The cream and milk add volume and body to the gravy that is flavoured with the basic masalas like cardamom, ginger and green chillies. Paneer is added to the gravy, however you can use any vegetable of your choice. Enjoy this amazingly simple dish with a pulao or some parathas. | [Combine the tomatoes, sugar, cinnamon, peppercorns and cardamoms with 1 cup of water in a pan and cook for 10 to 12 minutes or till the tomatoes are soft., Allow it to cool and blend in a mixer to a smooth puree. Strain the mixture and keep aside., Heat the ghee in kadhai, add the ginger and green chillies and sauté for 30 seconds., Add the prepared purée and salt and cook for 5 to 6 minutes, while stirring occasionally., Remove from the flame , add the cream, milk and paneer and cook for 1 to 2 minutes., Serve hot garnished with fresh cream.] | [Energy, 217 cal, Protein, 6.4 g, Carbohydrates, 8.8 g, Fiber, 1.4 g, Fat, 17.2 g, Cholesterol, 0 mg, Vitamin A, 554.2 mcg, Vitamin B1, -0.3 mg, Vitamin B2, -0.3 mg, Vitamin B3, 0 mg, Vitamin C, 22.9 mg, Folic Acid, 25.3 mcg, Calcium, 248 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 17.9 mg, Potassium, 142.7 mg, Zinc, 0 mg] | paneer-tamatari-30946r |
| rcp22798 | Paneer Tawa Masala, Tawa Paneer Fry | NA | Veg | [paneer (cottage cheese) cubes, dried fenugreek leaves (kasuri methi), chilli powder, turmeric powder (haldi), chaat masala, salt, oil, cumin seeds (jeera), carom seeds (ajwain), chopped onions, garlic (lehsun) paste, chopped green chillies, coriander (dhania) powder, tomato pulp, caraway seeds (shahjeera), fresh cream, garam masala, chopped coriander (dhania)] | 15 mins | 11 mins | [Punjabi Sabzis, Quick Sabzis, Semi-Dry Sabzis, Traditional Indian Sabzis, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Diwali] | 4Makes 4 servings | Punjabi | paneer tawa masala recipe | Indian tawa paneer | tawa paneer fry dhaba style | with 33 amazing images. paneer tawa masala recipe | Indian tawa paneer | tawa paneer fry dhaba style is an experience that stays carved in your memory forever. Learn how to make Indian tawa paneer. To make paneer tawa masala, combine the paneer, dried fenugreek leaves, chilli powder, turmeric powder, chaat masala and salt in a deep bowl, mix gently and keep aside for 15 minutes. Heat 2 tbsp of oil in a non-stick tava (griddle), add the marinated paneer and cook on a medium flame for 3 minutes, while stirring occasionally. Remove and keep aside. Heat the remaining 2 tbsp of oil in the same non-stick tava (griddle), add the cumin seeds and carom seeds and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame or 1 to 2 minutes. Add the garlic paste, green chillies, coriander powder and a little salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the fresh tomato pulp and caraway seeds, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the cooked paneer, fresh cream and garam masala, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot garnished with coriander. A semi-dry preparation of marinated paneer with common spices and spice powders, tomato pulp, fresh cream, and all the works, the Indian tawa paneer features a mind-boggling array of flavours, thanks to the addition of roasted caraway seeds, kasuri methi and chaat masala too. The aroma and flavour of tawa paneer fry dhaba style is undoubtedly enhanced by cooking it on the tava – try it to believe us! Ensure you buy soft and succulent paneer to enjoy this authentic sabzi with plain paratha or butter naan. Tips to make tava masala. 1. Gently mix the marinated paneer in the gravy other wise paneer cubes will break. 2. We suggest you to make recipe on tava for better taste, instead you can also use broad non stick pan. 3. Here’s the recipe for homemade Paneer. Enjoy paneer tawa masala recipe | Indian tawa paneer | tawa paneer fry dhaba style | with step by step photos. | [To make paneer tawa masala, combine the paneer, dried fenugreek leaves, chilli powder, turmeric powder, chaat masala and salt in a deep bowl, mix gently and keep aside for 15 minutes., Heat 2 tbsp of oil in a non-stick tava (griddle), add the marinated paneer and cook on a medium flame for 3 minutes, while stirring occasionally. Remove and keep aside., Heat the remaining 2 tbsp of oil in the same non-stick tava (griddle), add the cumin seeds and carom seeds and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame or 1 to 2 minutes., Add the garlic paste, green chillies, coriander powder and a little salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the fresh tomato pulp and caraway seeds, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the cooked paneer, fresh cream and garam masala, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally., Serve the paneer tawa masala hot garnished with coriander.] | [Energy, 502 cal, Protein, 15.8 g, Carbohydrates, 14.4 g, Fiber, 1.9 g, Fat, 42.4 g, Cholesterol, 0 mg, Sodium, 17 mg] | paneer-tawa-masala-tawa-paneer-fry-22798r |
| rcp2754 | Paneer Tikka | Snacks | NA | [paneer (cottage cheese) cubes, onion cubes, tomato cubes, capsicum cubes, curd (dahi), turmeric powder (haldi), ginger-garlic (adrak-lehsun) paste, lemon juice, chilli powder, coriander (dhania) powder, cumin seeds (jeera) powder, garam masala, freshly ground black pepper (kalimirch), chaat masala, besan (bengal gram flour), dried fenugreek leaves (kasuri methi), mustard (rai / sarson) oil] | 15 mins | 15 mins | [Punjabi Swadisht Nashta, Mughlai Shahi Shurvat, Indian snacks with little planning, Indian Snacks for Entertaining, Paneer Based Snacks, Barbeque, Raksha - Bandhan] | 9Makes 9 skewers | Punjabi | paneer tikka recipe | restaurant style paneer tikka | paneer tikka on grill pan | tandoori paneer tikka | with 32 amazing images. paneer tikka is a Punjabi delicacy is one of the most popular starters in Indian restaurants. Learn how to make paneer tikka recipe | restaurant style paneer tikka | paneer tikka on grill pan | tandoori paneer tikka| To make restaurant style paneer tikka paneer and vegetables are marinated in a mix of classic Indian spices, strung into skewer sticks, and usually cooked in a wood-fired tandoor. However, in your kitchen, it can be cooked simply on a grill pan or an oven. The tandoori paneer tikka tastes awesome with green chutney. You can serve it alone or with a platter of tandoori starters. You can also use it to make delectable snacks like the Paneer Tikka Sub Sandwich or Paneer Tikka Wrap. The paneer and vegetables mixed in the curd marinade make this paneer tikka a good source of protein, phosphorus and calcium which strengthen our bones and the capsicum and also it is cooked it less oil to make it healthier. Tips for paneer tikka: 1. Do not use malai paneer for this recipe, else the paneer might break while inserting on the skewers. 2. This recipe needs thick curd so the marinade coats the paneer and vegetables well. 3. You can also marinate it over night for intense flavours. Enjoy paneer tikka recipe | restaurant style paneer tikka | paneer tikka on grill pan | tandoori paneer tikka | with detailed step by step images. | [To make paneer tikka, combine all the ingredients of the marinade in a deep bowl and mix well., Add onion cubes, tomato cubes, capsicum cubes and paneer cubes and gently mix to coat them well in the marinade. Keep aside to marinade for atleast 1 hour., Arrange the onion, tomato, capsicum and paneer on a wooden skewer., Heat 1 tbsp of oil, in a grill pan. Place 3 skewers in batches., Grill them on medium flame for 4 to 5 minutes while turning around to get the even grill marks evenly., Serve paneer tikka hot with green chutney and pickled onions.] | [Energy, 279 cal, Protein, 11.1 g, Carbohydrates, 8 g, Fiber, 0.5 g, Fat, 22 g, Cholesterol, 4 mg, Sodium, 6.2 mg] | paneer-tikka-2754r |
| rcp4774 | Paneer Tikka Kathi Roll, Malbar Paneer Tikka Roll | Dinner | Veg | [paneer (cottage cheese) cubes, mustard (rai / sarson) oil, kashmiri red chilli powder, curd (dahi), garlic (lehsun) paste, ginger (adrak) paste, besan (bengal gram flour), turmeric powder (haldi), chilli powder, garam masala, chaat masala, besan (bengal gram flour), dried fenugreek leaves (kasuri methi), salt, oil, sliced onions, coloured capsicum juliennes, plain flour (maida), ghee, sugar, salt, oil, oil, ghee, plain flour (maida), oil, sliced onions, chopped coriander (dhania), chopped green chillies, lemon juice, salt, charcoal, ghee, green chutney, chaat masala] | 20 mins | 30 mins | [Punjabi Swadisht Nashta, Paneer Based Snacks, Indian Rolls, Veg Roll, One Dish Vegetarian Meals, One Meal Dinner, Raksha - Bandhan, Father's Day] | 4Makes 4 rolls | Punjabi | paneer tikka kathi roll recipe | laccha paneer tikka roll | Kolkatta paneer kathi roll | Indian paneer veg kathi roll | malbar paneer tikka roll | with 63 amazing images. paneer tikka kathi roll recipe | laccha paneer tikka roll | Kolkatta paneer kathi roll | Indian paneer veg kathi roll | malbar paneer tikka roll | is an innovative idea which has an amazing blend of textures like succulence of paneer filling and flakiness of parathas. Learn how to make laccha paneer tikka roll. To make paneer tikka filling, In a deep bowl, add mustard oil, kashmiri red chilli powder, thick curds, garlic paste, ginger paste, turmeric powder, chilli powder, garam masala, chaat masala, besan, kasuri methi and salt and mix the marinade well using a whisk. Then add paneer cubes and coat the marination well using spatula. Cover with a lid and keep aside and let it marinate for 1 hour. Heat oil in a broad nonstick pan, add the marinated cubes of paneer and sauté for 8 to 10 minutes till it becomes golden brown evenly. Add sliced onions and capsicum jullienes and sauté for minute and keep aside. Transfer the stuffing in a plate, arrange the stuffing around the corners and in the centre place a steel bowl. Meanwhile, heat a piece of charcoal on an open flame , once burnt well place in in the steel bowl and immediately pour the ghee over it and cover the filling with a lid and keep aside for 3 minutes. Then remove the steel bowl with the charcoal and keep stuffing aside. Then to make laccha paneer tikka roll, make the malbar paratha. Then place a parchment paper on a clean and dry surface, place a paratha and apply 1 tbsp of green chutney and spread evenly. Place ¼th of the paneer tikka stuffing in the centre and spread it lightly. Place ¼th of the laccha onions and little chaat masala for sprinkling evenly over it and roll it up tightly. Repeat steps 1 to 3 to make 3 more paneer kathi rolls. Serve immediately. Paneer roll gets a makeover here. Rolled up into malbar parathas, paneer tikkas transform into a wholesome meal. These Indian paneer veg kathi roll can be enjoyed for an Indian party or had on-the-go while rushing to office! The flaky and crispy taste of multi-layered malbar paratha is what makes this Kolkatta paneer kathi roll a unique fare. The aroma and the flavours of the spices used in marination of paneer tikka filling is so intensely pleasurable that it is sure to attract kids to the dining table. A generous spread of laccha onions further intensifies the taste of Kolkatta paneer kathi roll. But do not forget to make fresh green chutney for these rolls to enjoy a restaurant style Indian paneer veg kathi roll. Laccha paneer tikka roll suits the fun taste of kids too! When in a hurry, you can buy readymade paneer. But if you have time on hand, you can make paneer at home the previous day too! Tips to make paneer kathi roll. 1. You can also use readymade malbar parathas made in advance. 2. Once wrap is made. Make sure you serve it immediately. 3. Make sure you do not use malai paneer. 4. You can make the paratha spiral and keep it in the freezer for 5 days and once ready to cook it you can thaw it, roll it and cook it. Enjoy paneer tikka kathi roll recipe | laccha paneer tikka roll | Kolkatta paneer kathi roll | Indian paneer veg kathi roll | malbar paneer tikka roll | with step by step photos. | [In a deep bowl, add mustard oil, kashmiri red chilli powder, thick curds, garlic paste, ginger paste, turmeric powder, chilli powder, garam masala, chaat masala, besan, kasuri methi and salt and mix the marinade well using a whisk., Then add paneer cubes and coat the marination well using spatula. Cover with a lid and keep aside and let it marinate for 1 hour., Heat oil in a broad nonstick pan, add the marinated cubes of paneer and sauté for 8 to 10 minutes till it becomes golden brown evenly., Add sliced onions and capsicum jullienes and sauté for minute and keep aside., Transfer the stuffing in a plate, arrange the stuffing around the corners and in the centre place a steel bowl., Meanwhile, heat a piece of charcoal on an open flame , once burnt well place in the steel bowl and immediately pour the ghee over it and cover the stuffing with a lid and keep aside for 3 minutes., Then remove the steel bowl with the charcoal and keep stuffing aside., In a deep bowl add plain flour, add ghee, sugar and salt. Crumble the mixture and knead into a soft dough using enough water. Stretch the dough and knead well., Grease the dough with oil then cover it with muslin cloth and keep aside for 1 hour., Now divide the dough into 4 equal portions and cover with muslin cloth to avoid the dough from drying up., Take a portion of the dough and place it on a rolling board, flatten it slightly and use 1 tsp of oil over it and start rolling into a 175 mm. (7”) diameter thin circle without using any plain flour for rolling., Apply 1 tsp ghee all over the paratha and dust some plain flour evenly over it., Now make pleats by folding each layer on one another and roll it over again from one end to the other end to form a swiss roll and seal the open end tightly at the bottom in the centre., Gently roll again into a 150 mm. (6”) diameter circle using ½ tsp of oil., Heat a non-stick tava (griddle) and cook the paratha by gently pressing it, using 2 tbsp of oil, till golden brown spots appear on both the sides., Repeat steps 4 to 8 to make 3 more malbar parathas., To make laccha paneer tikka roll, place a parchment paper on a clean and dry surface, place a paratha and apply 1 tbsp of green chutney and spread evenly., Place ¼ th of the paneer tikka stuffing in the centre and spread it lightly., Place ¼ th of the laccha onions and little chaat masala for sprinkling evenly over it and roll it up tightly., Repeat steps 1 to 3 to make 3 more paneer kathi rolls., Serve immediately.] | [Energy, 1085 cal, Protein, 19.6 g, Carbohydrates, 63.8 g, Fiber, 2.2 g, Fat, 83.6 g, Cholesterol, 3 mg, Sodium, 16 mg] | paneer-tikka-kathi-roll-malbar-paneer-tikka-roll-4774r |
| rcp7530 | Paneer Tikka Kathi Rolls | NA | NA | [whole wheat Chapatis, shredded cabbage, chopped mint leaves (phudina), Green Chutney, salt, oil, paneer (cottagte cheese), curds (dahi), dried ginger (soonth) powder, chilli powder, dried fenugreek leaves (kasuri methi), garam masala, plain flour (maida), chopped coriander (dhania), oil, salt] | 15 mins. | 5 mins. | [Jain Naashta, Indian Party, Kids Wraps and Rolls] | 4Makes 4 rolls. | Jain | Chapatti gets a complete dressing up to suit the fun taste of kids! | [Combine the curds, dry ginger power, chilli powder, kasuri methi, garam masala, plain flour, coriander, salt and 1 tbsp of oil and mix well to prepare a marinade., Add the paneer pieces to it, mix gently and keep aside to marinate for 8 to 10 minutes., Heat 1 tbsp of oil on a non-stick tava (griddle) and sauté the paneer tikkas on all sides till they are lightly brown (approximately 4 to 5 minutes). Keep aside., Mix the cabbage, mint and salt together., Apply 1 tbsp of green chutney on each chapati., Spread the cabbage mixture equally on each chapati., Put the paneer tikka filling equally in the centre of each chapatis and roll up tightly., When you want to serve, cook the rolls on a hot tava (griddle) using little oil., Cut into 50 mm. (2") long pieces., Serve hot.] | [Energy, 312 cal, Protein, 8.5 g, Carbohydrates, 21.3 g, Fiber, 1.2 g, Fat, 21.1 g, Cholesterol, 0 mg, Vitamin A, 636.1 mcg, Vitamin B1, -0.3 mg, Vitamin B2, -0.3 mg, Vitamin B3, 0.5 mg, Vitamin C, 22 mg, Folic Acid, 16 mcg, Calcium, 236.5 mg, Iron, 2.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 7.4 mg, Potassium, 75.2 mg, Zinc, 0.4 mg] | paneer-tikka-kathi-rolls-7530r |
| rcp41244 | Paneer Tikka Masala | NA | NA | [paneer (cottage cheese) cubes, besan (bengal gram flour), thick curds (dahi), chaat masala, garam masala, ginger (adrak) paste, garlic (lehsun) paste, chilli powder, oil, salt, capsicum cubes, onion cubes, oil, cornflour, oil, cinnamon (dalchini), cloves (laung / lavang), garlic (lehsun) paste, ginger (adrak) paste, onion paste, salt, tomato pulp, chilli powder, turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, fresh cream, chopped coriander (dhania)] | 20 mins | 20 mins | [Punjabi Sabzis, Sabzis with Gravies, Traditional Indian Sabzis, Raksha - Bandhan, Mother's Day, Teachers Day, Indian Party] | 3Makes 3 servings | Punjabi | paneer tikka masala recipe | dhaba style masaledar paneer tikka | paneer tikka masala restaurant style | Punjabi paneer sabzi | paneer tikka gravy | with 48 amazing images paneer tikka masala is a luscious paneer sabzi which can never fail to please the diner. Learn how to make dhaba style masaledar paneer tikka. This, the all-time favourite Paneer Tikka, tastes awesome whether it is had plain or in a masaledar gravy as shown in this recipe. Cottage cheese transforms into a tongue-tickling treat when marinated in spice powders and cooked crisp along with other yummy ingredients like capsicum and onions in this Punjabi paneer sabzi. A selection of whole spices and spice powders along with tomato pulp and cream give the gravy an intense flavour and lusciously creamy mouth-feel to this dhaba style masaledar paneer tikka, which complement the crispy and tasty paneer cubes. To make paneer tikka masala, combine the besan, curds, chaat masala, garam masala, ginger paste, garlic paste, chilli powder, oil and salt in a deep bowl and mix well using a whisk. Add the paneer, capsicum and onions and toss gently till they are evenly coated from all the sides. Thread paneer, capsicum and onion pieces on skewers and cook on a tava using oil till they turn golden brown from all sides. Next make the gravy. Heat the oil in a deep non-stick kadhai, add the cinnamon, cloves, garlic paste and ginger paste and sauté on a medium flame for a few seconds. Add the onion paste and salt and sauté on a medium flame for 2 to 3 minutes. Add the fresh tomato pulp, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add all the remaining ingredients, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Just before serving, re-heat the gravy and slide the paneer tikkas from the skewers into the gravy. Mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Serve paneer tikka gravy immediately. The paneer tikka masala restaurant style is a fantastic dish to enjoy with Butter Garlic Naan. If you want to go slightly healthy, you can try Whole Wheat Coriander and Sesame Seeds Naan. Tips for paneer tikka masala. 1. Use fresh paneer only, for best results and perfect smooth texture. 2. You need to use thick curd for the marinade of paneer tikka. You can even opt for hung curd. That will coat the paneer pieces very well. 3. Please note the recipe makes use of fresh tomato pulp made by boiling and blending tomatoes and not readymade tomato puree. 4. We recommend using fresh cream and not homemade malai for this recipe. Fresh cream lends the perfect creaminess to the sabzi. Enjoy paneer tikka masala recipe | dhaba style masaledar paneer tikka | paneer tikka masala restaurant style | Punjabi paneer sabzi | paneer tikka gravy | with step by step photos and video below. | [Combine the besan, curds, chaat masala, garam masala, ginger paste, garlic paste, chilli powder, oil and salt in a deep bowl and mix well using a whisk., Add the paneer, capsicum and onions and toss gently till they are evenly coated from all the sides., Thread a piece of paneer cube followed by 2 capsicum and 2 onion cubes alternatively. Again thread another piece of paneer cube followed by 2 capsicum and 2 onion cubes alternatively and finally thread a paneer cube on a skewer or a long tooth pick., Repeat with the remaining ingredients to make 3 more tikkas., Grease a non-stick tava (griddle) with oil, place the prepared tikkas over it and cook them on a medium flame, using oil till they turn golden brown in colour from all the sides. Keep aside., Combine the cornflour and 1 cup of water in a deep bowl, mix well and keep aside., Heat the oil in a deep non-stick kadhai, add the cinnamon, cloves, garlic paste and ginger paste and sauté on a medium flame for a few seconds., Add the onion paste and salt and sauté on a medium flame for 2 to 3 minutes., Add the fresh tomato pulp, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the chilli powder, turmeric powder, coriander-cumin seeds powder, fresh cream, coriander and cornflour-water mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Just before serving, re-heat the gravy and slide the paneer tikkas from the skewers into the gravy. Mix gently and cook on a medium flame for 2 minutes, while stirring occasionally., Serve the paneer tikka masala immediately.] | [Energy, 589 cal, Protein, 15.4 g, Carbohydrates, 29.1 g, Fiber, 5.4 g, Fat, 45.4 g, Cholesterol, 2.7 mg, Sodium, 35 mg] | paneer-tikka-masala-41244r |
| rcp7546 | Paneer Tikka Masala, Green Pea and Paneer Tikka Masala | Dinner | NA | [paneer (cottage cheese) cubes, thick curds (dahi), dried ginger powder (sonth), chilli powder, dried fenugreek leaves (kasuri methi), garam masala, besan (bengal gram flour), chopped coriander (dhania), oil, salt, boiled green peas, cornflour, milk, whole dry kashmiri red chillies, coriander (dhania) seeds, oil, chopped cabbage, chopped green chillies, chopped tomatoes, dried ginger (adrak), jain tomato ketchup, dried fenugreek leaves (kasuri methi), salt] | 15 mins | 16 mins | [Punjabi Paneer Recipes, Jain Subzi / Gravies, Dinner, Sabzis with Gravies, Traditional Indian Sabzis, Jain Subzis, Indian Curry recipes, North Indian, South Indian] | 4Makes 4 servings | Punjabi | Punjabi matar paneer tikka masala | green peas paneer tikka masala recipe | mutter paneer with tikka masala | Jain matar paneer sabzi | 42 amazing images. Punjabi matar paneer tikka masala is a no onion no garlic recipe for all the jain fans. Learn how to make mutter paneer with tikka masala. Juicy green peas and chunky paneer are coated with a peppy mix of veggies and spice powders to make a tongue-tickling treat! A flavourful marinade of assorted spice powders and dried fenugreek leaves makes the succulent cubes of paneer quite exciting to bite into, while a readily-available Jain tomato ketchup helps bind the many wonderful ingredients of the Punjabi matar paneer tikka masala together in a convenient way. Without the use of onions and garlic, this mutter paneer with tikka masala is yet a show-stealer when served at parties. Do not disclose to the diner that this is the Jain version of green peas paneer tikka masala and get ready for all the applause with a chuckle! To make green peas paneer tikka masala, first make the paneer tikka. Combine the curds, dried ginger powder, chilli powder, dried fenugreek leaves, garam masala, besan, coriander, salt and 1 tbsp of oil in a deep bowl and mix well to prepare a marinade. Add the paneer pieces to it, mix gently and keep aside to marinate for 8 to 10 minutes. Heat the remaining 1 tbsp of oil in a non-stick tava (griddle) and cook on a high flame for 2 minutes, while tossing occasionally. Keep aside. Next make the sabzi. Dry roast Kashmiri chillies and coriander seeds till you get aroma and blend in a mixer to fine powder. Heat the oil in a deep non-stick pan, add cabbage and green chillies and sauté on a medium flame for 2 minutes. Add the tomatoes and dried ginger powder, mix well and cook on a medium flame for 5 minutes. Add the red chilli-coriander powder, tomato ketchup, dried fenugreek leaves and salt, mix well and cook on a medium flame for 1 minute. Add the cornflour-milk mixture, mix well and cook on a medium flame for 1 minute, while stirring continuously. Add the prepared paneer tikka and green peas, mix gently and cook on a medium flame for 1 to 2 minutes. Serve hot. Serve this delicious Jain matar paneer sabzi hot and fresh, to enjoy the softness of the paneer cubes, the crunch of cabbage and the exciting burst of flavours in every mouthful. Tips for green peas paneer tikka masala. 1. Use fresh paneer only, for best results. Dry paneer will break while cooking. 2. You need to use thick curd for the marinade of paneer tikka. You can even opt for hung curd. If you are making hung curd at home, ensure that you tie and hang the curd for at least an hour to get the perfect thick curd. That will coat the paneer pieces very well. 3. Prefer to use Kashmiri chillies to get the true red colour of the gravy. 4. Cabbage can be replaced with cauliflower if you wish to. 5. After adding cornflour mixture, remember to stir continuously so the mixture doesn’t turn lumpy. Enjoy Punjabi matar paneer tikka masala | green peas paneer tikka masala recipe | mutter paneer with tikka masala | Jain matar paneer sabzi | with step by step photos below. | [Combine the curds, dried ginger powder, chilli powder, dried fenugreek leaves , garam masala, besan, coriander, salt and 1 tbsp of oil in a deep bowl and mix well to prepare a marinade., Add the paneer pieces to it, mix gently and keep aside to marinate for 8 to 10 minutes., Heat the remaining 1 tbsp of oil in a non-stick tava (griddle) and cook on a high flame for 2 minutes, while tossing occasionally. Keep aside., Combine the cornflour and milk in a bowl, mix well and keep aside., Combine the dry kashmiri red chillies and coriander seeds in a small non-stick pan and dry roast on a medium flame for 3 minutes., Allow it to cool slightly and blend in a mixer till smooth. Keep aside., Heat the oil in a deep non-stick pan, add cabbage and green chillies and sauté on a medium flame for 2 minutes., Add the tomatoes and dried ginger powder, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Add the red chilli-coriander powder, tomato ketchup, dried fenugreek leaves and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the cornflour-milk mixture, mix well and cook on a medium flame for 1 minute, while stirring continuously., Add the prepared paneer tikka and green peas, mix gently and cook on a medium flame for 1 to 2 minutes., Serve the paneer tikka masala hot.] | [Energy, 349 cal, Protein, 9.9 g, Carbohydrates, 14.1 g, Fiber, 3.6 g, Fat, 26.9 g, Cholesterol, 8 mg, Sodium, 26.6 mg] | paneer-tikka-masala-green-pea-and-paneer-tikka-masala-7546r |
| rcp4754 | Paneer Tikka Pulao | NA | NA | [paneer (cottage cheese), capsicum, onions, thick curds (dahi), besan (bengal gram flour), ginger (adrak) paste, garlic (lehsun) paste, chilli powder, dried fenugreek leaves (kasuri methi), garam masala, chopped coriander (dhania), salt, oil, long grained rice (basmati), oil, cumin seeds (jeera), cloves (laung / lavang), bayleaf (tejpatta), cinnamon (dalchini), salt, oil, sprig of mint (phudina)] | 15 mins | 25 mins | [Punjabi Paneer Recipes, Mughlai Chawal, Mughlai Biryani, Traditional Indian Rice Recipes, Pulaos, Indian Party] | 6Makes 6 servings | Punjabi | This festive season surprise your loved ones with this exotic Paneer Tikka Pulao. The juicy paneer and vegetables are marinated in a dense blend of curd and spices, before being cooked on a tava, and finally tossed in with the rice to make a finger-licking delicacy. | [Combine the thick curds, besan, ginger paste, garlic paste, chilli powder, dried fenugreek leaves, garam masala, coriander,salt and 1 tbsp of oil in a bowl and mix well to prepare a marinade., Add the paneer, capsicum and onions to it, mix gently and keep aside tomarinate for 10 to 15 minutes., Arrange the paneer, onions and capsicum on 4 skewer sticks., Heat the remaining 1 tbsp of oil on a non-stick tava (griddle)and cook the paneer tikkas for 4 to 5 minutes or till they are lightly browned from all the sides. Remove from the skewers and keep aside., Heat the oil in a deep non-stick pan, add the cumin seeds, cloves, bayleaf and cinnamon and sauté on a medium flame for a few seconds., When the cumin seeds crackle, add the rice and salt and sauté on a medium flame for 2 minutes., Add 3 cups of hot water, cover with a lid and cook on a slow flame for 10 to 15 minutes or till the rice is cooked, while stirring occasionally., Separate each grain of rice very lightly with a fork and keep aside., Heat the oil in a broad non-stick pan, add the paneer tikkas and rice, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve immediately garnished with a sprig of mint.] | [Energy, 374 cal, Protein, 8.9 g, Carbohydrates, 39.6 g, Fiber, 2.2 g, Fat, 19.7 g, Cholesterol, 2.7 mg, Sodium, 7.9 mg] | paneer-tikka-pulao-4754r |
| rcp3559 | Paneer Tikka Roll | NA | Veg | [paneer (cottage cheese) cubes, tomato cubes, capsicum cubes, oil, curd (dahi), chilli powder, turmeric powder (haldi), ginger (adrak) paste, garlic (lehsun) paste, besan (bengal gram flour), chaat masala, dried fenugreek leaves (kasuri methi), garam masala, salt, sliced onions, chaat masala, tomato ketchup, oil] | 15 mins | 25 mins | [Punjabi Swadisht Nashta, Punjabi Paneer Recipes, Indian Rolls, Veg Roll, Indian Tawa, Iftar Recipes for Ramadan / Ramzan, Indian Party, Non-stick Pan] | 5Makes 5 rolls | Punjabi | paneer tikka roll recipe | paneer tikka frankie recipe | paneer roll recipe | paneer wrap | with amazing images. paneer tikka roll recipe | paneer tikka frankie recipe | paneer roll recipe | paneer wrap. These rolls are a healthy version and make a complete meal by themselves. Learn how to make paneer tikka frankie recipe. Tikka Roll is a famous street food that comes from Kolkata and West Bengal. Tikka Roll is a wrap containing a filling and is rolled in Indian chapatti. We have put paneer tikka in the wrap to make a yummy paneer tikka roll. Paneer tikka is an Indian dish made with marinated paneer, onions and capsicum grilled on a non-stick pan or a tandoor. paneer roll recipe is marinated and cooked paneer and vegetables rolled in a Indian chapatti. The chapatis have been made with whole wheat flour which is a good source of iron and fibre as compared to the usual plain flour (maida) rotis. The paneer and vegetable filling enriches these rolls with essential vitamins and minerals and the calcium packed marinade adds that extra 'zing' to this recipe Tips to make paneer tikka kathi roll: 1. You can used leftover rotis to make this recipe. 2. You can also use mustard oil for marination for better taste and flavor. 3. Coats the paneer pieces in the marination gently using a spatula so that the paneer pieces wont break. 4. You can also pack these rolls for tiffin. 5. If you wish you can add kashmiri red chilli powder in the marination, it gives beautiful colour to the marinade. Enjoy paneer tikka roll recipe | paneer tikka frankie recipe | paneer roll recipe | paneer wrap | with detailed step by step images. | [In a deep bowl combine the curd, chilli powder, turmeric powder, ginger paste, garlic paste, besan, chaat masala, dried fenugreek leaves, garam masala, 1 tbsp oil and salt. Whisk it well., Add the tomatoes, capsicum and paneer cubes and mix gently., Heat the remaining 2 tbsp of oil in a broad non-stick pan, add the marinated paneer mixture and cook on a medium flame for 4 to 5 minutes, while tossing occasionally. Keep aside., To make paneer tikka roll, divide the paneer tikka stuffing into 5 equal portions., In a bowl, combine the onions and chaat masala and mix well. Keep aside., Take a chapatti, put 1 tsp of green chutney and spread it well., Put 1 tsp of tomato ketchup and spread it evenly., Place a portion of the paneer stuffing in the center., Put little onions evenly over it., Roll it tightly., Heat a non-stick tava (griddle) , with 1 tbsp of oil and put the roll on it and cook on all sides (even sides) till brown in colour and crisp., Repeat steps 3 to 8 to make 4 more rolls., Serve the paneer tikka roll hot.] | [Energy, 73 cal, Protein, 3.5 g, Carbohydrates, 13.3 g, Fiber, 2.1 g, Fat, 0.9 g, Cholesterol, 0 mg, Sodium, 25.9 mg] | paneer-tikka-roll-3559r |
| rcp32615 | Paneer Tikka Roll, Paneer Tikka Kathi Roll | Snacks | NA | [thick curds (dahi), chilli powder, turmeric powder (haldi), ginger-garlic (adrak-lehsun) paste, besan (bengal gram flour), chaat masala, dried fenugreek leaves (kasuri methi), garam masala, salt, paneer (cottage cheese) cubes, onion cubes, capsicum cubes, oil, onion rings, chaat masala, rotis] | 15 mins | 5 mins | [Bengali Snacks, Indian Lunch, Advanced Recipes, Indian Independence Day, Non-stick Pan, Kitty Party Snacks] | 4Makes 4 rolls | Bengali | paneer kathi roll recipe | paneer tikka kati roll | paneer frankie | paneer tikka kathi wrap | with 35 amazing images. paneer kathi roll recipe is a paneer tikka kati roll where kati roll made of whole wheat flour is stuffed with paneer tikka. We show you how to make the wrap, the paneer tikka marination and then making the paneer tikka on a tawa. Last but not least, we learn how to assemble the paneer tikka kati roll. Kathi Roll is a famous street food that comes from Kolkata and West Bengal. Kathi Roll is a wrap containing a filling and is rolled in Indian chapatti. Being vegetarians, we have put paneer tikka in the wrap to make a yummy paneer tikka kati roll. Paneer tikka is an Indian dish made with marinated paneer, onions and capsicum grilled on a non-stick pan or a tandoor. paneer kathi roll recipe is marinated and cooked paneer and vegetables rolled in a Indian chapatti. Tips for paneer kathi roll recipe. 1. For marinating the paneer tikka for the Paneer Tikka Kathi Wrap, in the bowl of prepared marinade, add the paneer cubes. You can use fresh or frozen paneer just make sure the paneer you are using is firm and not crumbly and soft. 2. When the tawa is hot enough, place the marinated paneer- capsicum cubes on it. If you have bamboo skewers then you can thread the paneer-vegetable cubes and then cook the skewers on tava or you can also grill the paneer tikka in an oven. Paneer Tikka Roll is super healthy too, as it has a protein rich paneer stuffing that is wrapped in a roti made with whole wheat flour. See detailed step by step photos and video of paneer kathi roll recipe | paneer tikka kati roll | paneer frankie | recipe below. | [Combine the paneer cubes, onion cubes, capsicum cubes and the marinade in a bowl and toss gently. Keep aside to marinate for 30 minutes., Heat a non-stick tava (griddle), grease it with oil and cook the marinated paneer-capsicum on a medium flame for 4 to 5 minutes. Keep aside., Combine the onions rings with chaat masala in a bowl, mix well and keep aside., Place a roti on a clean dry surface and put 1/4th portion of the marinated paneer tikka on side of the roti., Arrange ¼ cup of onion rings over it and roll it up tightly., Repeat with the remaining ingredients to make 3 more paneer tikka rolls.] | [Energy, 192 cal, Protein, 6.7 g, Carbohydrates, 9.2 g, Fiber, 0.7 g, Fat, 13.8 g, Cholesterol, 4 mg, Sodium, 7.1 mg] | paneer-tikka-roll-paneer-tikka-kathi-roll-32615r |
| rcp40840 | Paneer Tikka Sub Sandwich | Snacks | NA | [paneer (cottage cheese) cubes, thick curds (dahi), besan (bengal gram flour), chilli powder, ginger-garlic (adrak-lehsun) paste, dried fenugreek leaves (kasuri methi), garam masala, salt, oil, baguette, cheese slices, shredded lettuce, tomato slices, cucumber slices, onion slices, capsicum rings, sliced black olives, sliced jalapenos, mayonnaise, red chilli sauce, mustard (rai/ sarson) sauce] | 25 mins | 5 mins | [Italian Breads, Italian Main Dish, American Burgers / Grills, Comfort Foods, Indian Snacks for Entertaining, Baked Snacks, Evening Tea Snacks] | 3Makes 3 sandwiches | Indian | paneer tikka sub sandwich recipe | Subway paneer tikka sub sandwich | paneer sub Indian snack | how to make paneer tikka sandwich | with 35 amazing images. paneer tikka sub sandwich recipe is one of the most ordered sandwich by paneer lovers at the restaurant. Learn how to make paneer tikka sandwich. French bread meets desi spice in this innovative paneer sub Indian snack. Here, French bread is layered with luscious mayonnaise, cheese and veggies along with a tongue-tickling paneer tikka filling. The juiciness of the veggies, the unbeatable taste of cheese, the spiky flavour of the sauces and the truly irresistible filling dance together on your palate to give you a mind-blowing experience. To make paneer tikka sub sandwich, make the paneer tikka filling first. Combine the curds, besan, chilli powder, ginger-garlic paste, dried fenugreek leaves, garam masala and salt in a deep bowl and mix well. Add the paneer and mix gently. Keep aside to marinate for 15 minutes. Heat the oil in a broad non-stick pan, add the marinated paneer, mix gently and cook on a slow flame for 5 minutes, while stirring continuously. Keep aside to cool completely. Divide the filling into 3 equal portions and keep aside. Next assemble the sandwich. Place the French breads on a clean, dry surface and cut each bread horizontally into two. Place two cheese halves on each of the upper half of the breads. Place the bread halves on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 5 minutes. Keep aside. Place the lower half of a bread on a clean, dry surface and spread ¼ cup lettuce evenly over it. Place all the veggies and spread all the sauce evenly over it. Sandwich it with the upper half of the French bread with the cheese side facing downwards and press it lightly. Serve immediately. To make paneer tikka sandwich, the addition of dried fenugreek leaves to the filling along with other spice powders gives it a fabulous flavour, which is so tantalizing that your taste buds keep yearning for more, long after you are through with your sandwich. For a true Subway paneer tikka sub sandwich experience, make your own French bread if time permits. And also do not miss out on placing cheese slice on the bread toasting it. After you add the veggies, also sprinkle salt and pepper for an added flavour. You can also try other delicious sub sandwiches like Cheesy Veg Footlong and Veg Sub Sandwich. Tips for paneer tikka sub sandwich. 1. Use fresh soft paneer, to experience a soft mouthfeel. 2. Cook the marinated paneer on a slow flame only. Cooking on high flame, might curdle the curd. 3. While we have used mayonnaise, chilli sauce and mustard sauce, you can use other sauce like Southwest sauce, mint mayo, barbeque sauce etc. Enjoy paneer tikka sub sandwich recipe | Subway paneer tikka sub sandwich | paneer sub Indian snack | how to make paneer tikka sandwich | with step by step images and recipe below. | [Combine the curds, besan, chilli powder, ginger-garlic paste, dried fenugreek leaves, garam masala and salt in a deep bowl and mix well., Add the paneer and mix gently. Keep aside to marinate for 15 minutes., Heat the oil in a broad non-stick pan, add the marinated paneer, mix gently and cook on a slow flame for 5 minutes, while stirring continuously. Keep aside to cool completely., Divide the filling into 3 equal portions and keep aside., To make paneer tikka sub sandwich, place the french breads on a clean, dry surface and cut each bread horizontally into two., Place two cheese halves on each of the upper half of the breads., Place the bread halves on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 5 minutes. Keep aside., Place the lower half of a bread on a clean, dry surface and spread ¼ cup lettuce evenly over it., Place 3 tomato slices, 3 cucumber slices, 3 onion slices and 2 capsicum rings evenly over it., Spread a portion of the paneer tikka filling evenly over it., Spread 1 tbsp black olives and 8 jalapenos evenly over it., Spread 2 tbsp mayonnaise, 2 tsp chilli sauce and 1 tsp mustard sauce evenly over it., Sandwich it with the upper half of the french bread with the cheese side facing downwards and press it lightly., Repeat steps 4 to 9 to make 2 more sub sandwiches., Serve the paneer tikka sub sandwich immediately.] | [Energy, 683 cal, Protein, 23 g, Carbohydrates, 40.1 g, Fiber, 2.6 g, Fat, 49.1 g, Cholesterol, 25.3 mg, Sodium, 555.6 mg] | paneer-tikka-sub-sandwich-40840r |
| rcp42958 | Paneer Tikka Toast | Snacks | NA | [mustard (rai / sarson) oil, chilli powder, coriander-cumin seeds (dhania-jeera) powder, chaat masala, dried fenugreek leaves (kasuri methi), salt, paneer (cottage cheese) cubes, toasted bread slices, butter, mayonnaise, green chutney, tomato ketchup, capsicum cubes, onion cubes, grated processed cheese, dry red chilli flakes (paprika), dried oregano] | 15 mins | 0 mins | [Punjabi Swadisht Nashta, Breakfast Sandwiches, Paneer Based Snacks, Baked Snacks, Evening Tea Snacks, Bread Snack, Indian Toast recipes] | 4Makes 4 toasts | Punjabi | paneer tikka toast recipe | paneer tikka sandwich | paneer tikka cheese toast | with 27 amazing images. paneer tikka toast recipe is a unique desi-fusion recipe best to serve as a snacks or as party starter. Learn how to make paneer tikka toast recipe | paneer tikka sandwich | paneer tikka cheese toast | paneer tikka toast is delicious spicy toast made using spicy green chutney, tandoori mayo, paneer spiced tikka masalas, vegetables and goey cheese on top. This spicy paneer tikka sandwich recipe is one that you will make again and again. An ideal snack or party appetizer loaded with all the goodness of paneer cubes with lip-smacking tikka spices. paneer tikka cheese toast recipe is also super versatile. In case you are out of bread, make a wrap or just eat the paneer filling as it is. It’s that delicious! Tips to make paneer tikka toast: 1. You can use malai paneer to make this toast. 2. If you wish you can add colored capsicum cubes. 2. Instead of processed cheese you can use mozzarella cheese. Enjoy paneer tikka toast recipe | paneer tikka sandwich | paneer tikka cheese toast | with step by step photos. | [To make paneer tikka toast, in a deep bowl, add mustard oil, chilli powder, coriander-cumin seeds powder, chaat masala, dry fenugreek leaves, salt and mix well., Add the paneer cubes and toss gently. Keep aside., Take a toasted bread slice on a clean, dry surface., Apply 1 tsp butter, 1 tsp tandoori mayonnaise, ½ tsp green chutney and ½ tsp tomato ketchup evenly over it., Place 4 pieces of paneer on it. Put a capsicum piece near each paneer piece on one side and onion cube on another side of the paneer., Finally sprinkle 2 tbsp grated cheese evenly over it and little chilli flakes and dried oregano., Repeat steps 3 to 6 to make 3 more toasts., Bake in a pre-heated oven at 200°c (400°f) for 10 to 15 minutes or till crisp and cheese has melted., Cut the paneer tikka toast into 4 pieces and serve immediately.] | [Not Given] | paneer-tikka-toast-42958r |
| rcp36887 | Paneer Tikka Wrap | NA | NA | [whole wheat flour (gehun ka atta), oil, salt, whole wheat flour (gehun ka atta), curds (dahi), ginger-garlic (adrak-lehsun) paste, dried fenugreek leaves (kasuri methi), turmeric powder (haldi), chilli powder, garam masala, chaat masala, salt, besan (bengal gram flour), paneer (cottage cheese), onion cubes, capsicum cubes, onion rings, chaat masala, oil] | 15 mins | 5 mins | [Indian Party, Tava, Non-stick Pan, Snack Recipes for Kids] | 4Makes 4 wraps | Indian | What an amazing wrap this is! folks will keep popping into your kitchen even as you make this treat, lured by the aroma of paneer, onions and capsicum tossed in a spicy marinade. This all-time favourite and time-tested recipe will never fail you. | [Combine all the ingredients in a bowl and knead into a soft dough using enough water., Divide the dough into 4 equal portions and roll out each portion into 200 mm. (8”) diameter circle using a little flour., Heat a non-stick tava (griddle) and lightly cook the rotis on both the sides. Keep aside., Combine the paneer, onions, capsicum and the prepared marinade in a bowl and mix lightly. Keep aside to marinate for 30 minutes., Heat the oil in a broad non-stick pan, add the marinated paneer and vegetables and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside., Just before serving, combine the onion rings and chaat masala, mix well and keep aside., Warm a roti on a non-stick tava, place it on a clean dry surface and arrange 1/4th of the prepared paneer and vegetable filling in a row in the centre of the roti., Spread 4 to 5 onion rings over it and roll up the roti tightly., Repeat with the remaining ingredients to make 3 more wraps., Serve immediately.] | [Energy, 315 cal, Protein, 9.8 g, Carbohydrates, 27.9 g, Fiber, 1.2 g, Fat, 17.7 g, Cholesterol, 0 mg, Vitamin A, 316.7 mcg, Vitamin B1, -0.1 mg, Vitamin B2, -0.3 mg, Vitamin B3, 1 mg, Vitamin C, 28.6 mg, Folic Acid, 14 mcg, Calcium, 252.7 mg, Iron, 1.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 12 mg, Potassium, 157.8 mg, Zinc, 0.8 mg] | paneer-tikka-wrap-36887r |
| rcp2908 | Paneer Tikka, How To Make Paneer Tikka Recipe | Snacks | NA | [paneer (cottage cheese), capsicum, thick curds (dahi), besan (bengal gram flour), chopped ginger (adrak), garlic (lehsun) paste, chilli powder, dried fenugreek leaves (kasuri methi), garam masala, chopped coriander (dhania), salt, oil, chaat masala, Phudina chutney] | 10 mins | 8 mins | [Indian Snacks for Entertaining, Paneer Based Snacks, Indian Party, Barbeque Party Indian Recipes, Western Party, Cocktail Party, Tava] | 7Makes 7 tikkas | Indian | Paneer Tikkas are cottage cheese and capsicum cubes marinated in tandoori spices. To get thick curds, hang the curds in a muslin cloth and drain out the liquid. This takes about 15 to 20 minutes. Approximately 1 cup of curds will give you ½ cup of thick curds. Paneer Based Snacks and Starters like Paneer Tikkas are sure to start off any Party in a totally fun-packed way. | [Combine the curds, besan, ginger, garlic, chilli powder, dry fenugreek leaves, garam masala, coriander, salt and 2 tsp of oil in a bowl and mix well till the mixture is smooth., Add the paneer cubes and capsicum cubes, toss well and keep aside to marinate for 30 minutes., Thread a piece of paneer followed by capsicum and finally by one more piece of paneer on a tooth pick., Repeat with the remaining ingredients to make 6 more tikkas., Grease a non-stick tava (griddle) with 2 tsp of oil., Place the prepared tikkas on the tava (griddle) and cook on a medium flame, using the remaining 1 tsp oil till they are golden brown in colour from both the sides., Sprinkle a little chaat masala over the tikkas., Serve immediately with pudhina chutney.] | [Energy, 179 cal, Protein, 6.7 g, Carbohydrates, 5.7 g, Fiber, 0.6 g, Fat, 14.1 g, Cholesterol, 0 mg, Vitamin A, 279.5 mcg, Vitamin B1, -0.3 mg, Vitamin B2, -0.4 mg, Vitamin B3, -0.3 mg, Vitamin C, 15.3 mg, Folic Acid, 4 mcg, Calcium, 230.4 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 4.5 mg, Potassium, 29.4 mg, Zinc, 0 mg] | paneer-tikka-how-to-make-paneer-tikka-recipe-2908r |
| rcp30878 | Paneer Tikka, Punjabi Paneer Tikka in Oven | Snacks | NA | [paneer (cottage cheese) cubes, thick curds (dahi), ginger (adrak) paste, garlic (lehsun) paste, kashmiri red chilli powder, dried fenugreek leaves (kasuri methi), garam masala, chaat masala, besan (bengal gram flour), mustard (rai / sarson) oil, salt] | 10 mins | 0 mins | [Punjabi Swadisht Nashta, Indian Snacks for Entertaining, Paneer Based Snacks, Baked Snacks, Evening Tea Snacks, Barbeque, Indian Party] | 20Makes 20 tikkas | Punjabi | paneer tikka in oven recipe | Punjabi paneer tikka in oven | paneer tikka | with 30 amazing images. A party without paneer tikka would be incomplete. We show you how to make paneer tikka in oven. Here is how you can impress your guests by making this all-time favourite party starter at home – and that too quite quickly and easily using an oven. This Punjabi delicacy is one of the most popular starters in Indian restaurants. Cottage cheese marinated in a mix of classic Indian spices, strung into skewer sticks, and cooked in a wood-fired tandoor but here we have got you a Punjabi paneer tikka in oven that needs no tandoor and can be easily made in an oven. Check out this recipe to find out how easy it can be to make delicious paneer tikka in oven right at home any time you wish. The Paneer Tikka tastes awesome with pudina chutney. However the ingredients used for making paneer tikka are easily available and if your pantry is well maintained. Making paneer tikka is very easy and can be quickly made. To make paneer tikka in oven, first we have marinated the paneer in a marinade. To make the marinade, take curd in a bowl. Further, add ginger and garlic paste. Ginger and garlic paste would add amazing flavor and make it even more delicious. Next, add kasuri methi, crushed between your palms to extract maximum flavors. Add the fresh and aromatic garam masala. Add chaat masala to give a chunky taste to paneer tikka in oven. Add besan, which will help in binding all the ingredients and will prevent it from turning runny. Lastly, add the main ingredient that enhances and gives the authentic taste to the recipe which is mustard oil and salt. Mix well our marinade is ready. Once our marinade is ready, add the paneer to the marinade. Gently mix and coat paneer well and leave it for 15 mins, you can also marinate for long time if you wish to. Further, once the paneer has been marinated place them on a greased oven tray and bake at 200c for 30 minutes. Once baked, remove paneer tikka in oven in a plate and you can sprinkle some chaat masala and lemon juice if you wish too. You can serve Punjabi paneer tikka in oven alone or with a platter of tandoori starters along with laccha onions, green chutney and lemon wedges. You can also use it to make delectable snacks like the Paneer Tikka Sub Sandwich or Paneer Tikka Wrap. Make a main course out of it, such as the Paneer Tikka Masala, which can be enjoyed with naan and roti. Use it innovatively to make more dishes like pulaos, sizzlers and kathi rolls. Enjoy paneer tikka in oven recipe | Punjabi paneer tikka in oven | paneer tikka | with detailed step by step photos and video below. | [To make paneer tikka in oven, combine the curds, ginger paste, garlic paste, chilli powder, dried fenugreek leaves, garam masala, coriander, chaat masala, besan, oil and salt in a deep bowl and mix well to prepare a marinade., Add the paneer, mix gently and keep aside to marinate for 15 minutes., Arrange the paneer pieces on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 15 minutes., Remove the paneer tikka from the oven and serve immediately.] | [Energy, 42 cal, Protein, 1.6 g, Carbohydrates, 1.4 g, Fiber, 0.1 g, Fat, 3.2 g, Cholesterol, 0.8 mg, Sodium, 1.6 mg] | paneer-tikka-punjabi-paneer-tikka-in-oven-30878r |
| rcp2823 | Paneer Tikki Chole Chaat | Snacks | NA | [grated paneer (cottage cheese), powdered oats, chopped green chillies, ginger (adrak), chopped coriander (dhania), salt, oil, oil, mustard seeds ( rai / sarson), asafoetida (hing), onion paste, tomato pulp, turmeric powder (haldi), chilli powder, coriander (dhania), chole masala, chaat masala, soaked kabuli chana (white chick peas), salt, green chutney, garlic chutney, whisked curds (dahi), chopped coriander (dhania)] | 15 mins | 20 mins | [Paneer Based Snacks, Chaat, Karwa Chauth, Holi recipes, Vitamin B1 Thiamine, High Protein Starters & Snacks, High Fiber Snacks] | 4Makes 4 servings | NA | paneer tikki chole chaat recipe | healthy chole paneer tikki chaat | chole paneer tikki chaat | with 39 amazing images. paneer tikki chole chaat is a delicious and satisfying snack or meal that is perfect for any occasion. Learn how to make paneer tikki chole chaat recipe | healthy chole paneer tikki chaat | chole paneer tikki chaat | paneer tikki chole chaat is a delightful and flavorsome Indian street food that combines crispy paneer tikkis (patties) with spicy and tangy chickpea curry (chole). The dish is then topped with various chutneys, yogurt, and crunchy toppings to create a delicious and satisfying chaat. Here in this recipe we have made a healthier version of this chole paneer tikki chaat recipe. Serve paneer tikki chole chaat immediately, and enjoy the burst of flavors and textures in every bite. pro tips to make paneer tikki chole chaat: 1. The tikki should be cooked until golden brown, but not too crispy. Overcooked tikki will be dry and tough. 2. Instead of chole you can also pair these tikkis along with Ragda. 3. If you like you can also add pomegranate seeds to the chaat. Enjoy paneer tikki chole chaat recipe | healthy chole paneer tikki chaat | chole paneer tikki chaat | with detailed step by step photos. | [To make paneer tikki chole chaat recipe , divide the tikki mixture into 8 equal portions., Shape each portion into 2 inch (50 mm) round tikki. Heat a tava (griddle) and grease it using ¼ tsp oil., Place all the tikkis on hot tava and cook each tikki, using ¼ tsp oil, till they turn golden brown in colour from both the sides., Remove in a plate and keep aside., Heat oil in a pressure cooker, add mustard seeds, asafoetida, onion paste and sauté for 1 to 2 minutes., Add tomato pulp, turmeric powder, chilli powder, coriander cumin seeds powder and chole masala., Sauté on a medium flame for 2 to 3 minutes. Add kabuli chana, salt to taste and 1 cup water., Mix well and pressure cook it for 3 to 4 whistles. Allow the steam to escape and then open the lid. Keep aside., In a serving plate, pour a ladleful of chole and place 2 tikkis over it., Put 1 tsp green chutney, 1 tsp garlic chutney and 1 tbsp dahi evenly over it., Serve paneer tikki chole chaat hot garnished with coriander.] | [Energy, 299 cal, Protein, 12.4 g, Carbohydrates, 21.1 g, Fiber, 5.8 g, Fat, 18.4 g, Cholesterol, 2.4 mg, Sodium, 14.1 mg] | paneer-tikki-chole-chaat-2823r |
| rcp32692 | Paneer Tikki Salsa Wrap, Indian Wrap | Snacks | Veg | [mashed low-fat paneer (cottage cheese), boiled , peeled and mashed potatoes, chopped coriander (dhania), green chilli paste, cornflour, salt, whole wheat bread, oil, shredded cabbage, grated carrot, onion, chaat masala, spinach rotis, lettuce, cooked salsa, low-cal mayonnaise] | 15 mins | 10 mins | [Indian Rolls, Veg Roll, Indian Tawa, Indian Party, Tava, Quick Snacks / Quick Starters, Advanced Wraps] | 4Makes 4 wraps | Indian | Rock and roll with this delectable fusion wrap that combines the utterly delicious paneer tikki with the yummy salsa! This Wrap is so scrumptious that you’ll not realise it is low-cal. I rolled up the tikki along with a handful of goodies like salads and low-cal mayonnaise to increase its health quotient. This wrap needs just a bowl of hot soup to add up to a filling meal. | [Combine all the ingredients in a bowl and mix well., Divide the mixture into 8 equal portions and shape each portion into a 50 mm. (2”) oval flat tikki., Roll each tikki in bread crumbs so that they evenly coated on all the sides., Heat a non-stick tava (griddle) and cook each tikki, using ¼ tsp of oil, on a medium flame till they are golden brown in colour from both the sides., Drain on absorbent paper and keep aside., Combine the cabbage, lettuce carrots and chaat masala in a bowl, mix well and keep aside., Place a spinach roti on a clean dry surface and arrange ¼th cup of lettuce in a row in the centre of the roti., Place 2 tikkis and spread salsa evenly over it., Arrange ¼th of the cabbage-carrot mixture and spread 2 tbsp of mayonnaise over it and roll it up tightly., Repeat with the remaining ingredients to make 3 more wraps., Wrap a tissue paper around each wrap and serve immediately.] | [Energy, 342 cal, Protein, 10.7 g, Carbohydrates, 50.2 g, Fiber, 6.7 g, Fat, 11.6 g, Cholesterol, 0 mg, Sodium, 82.3 mg] | paneer-tikki-salsa-wrap-indian-wrap-32692r |
| rcp1435 | Paneer Toast, Paneer Veg Toast | Dinner | Veg | [toasted whole wheat bread slices, tomato ketchup, grated low fat paneer (cottage cheese), oil, chopped onions, chopped ginger (adrak), chopped garlic (lehsun), chopped green chillies, chopped coloured capsicum, chopped mint leaves (phudina), lemon juice, chaat masala, salt] | 20 mins | 3 mins | [Breakfast Sandwiches, Low Calorie Indian Snacks, One Dish Vegetarian Meals, One Meal Dinner, Mother's Day, Indian Party, High Tea Party] | 4Makes 4 toasts (4 open toast ) | Indian | paneer toast | paneer vegetable toast | healthy paneer toast | cottage cheese Indian toast | with 19 amazing images. paneer toast, a zesty topping comprised of low-fat paneer and vegetables adds spice to nutritious whole wheat toasts. A great teatime snack providing nearly 116 calories per toast, paneer toast are best accompaniment by a hot healthy Indian drink. See why this is a healthy paneer toast? Made from whole wheat bread, low fat paneer and healthy vegetables. Paneer contains high quality protein and calcium which aids in weight loss. Since paneer is low in carbs and high in protein it gets digested slowly and hence good for diabetes. We suggest you avoid tomato ketchup and use tabasco sauce to make the paneer toast healthier. Enjoy paneer toast | paneer vegetable toast | healthy paneer toast | cottage cheese Indian toast | with step by step images. | [Heat the oil in a broad non-stick pan, add the onions, ginger, garlic and green chillies and cook on a medium flame for 1 minute., Add the capsicum and sauté on a medium flame for another minute., Add the paneer, mint leaves, lemon juice, chaat masala and salt, mix well and sauté on a medium flame for 30 seconds, while stirring occasionally., Divide the topping into 4 equal portions and keep aside., To make paneer toast, place a toasted bread slice on a clean, dry surface and apply a portion of the topping evenly over it., Spread ½ tsp of tomato ketchup evenly over it., Repeat steps 1 and 2 to make 3 more paneer toasts., Serve the paneer toast immediately.] | [Energy, 52 cal, Protein, 2.1 g, Carbohydrates, 10.6 g, Fiber, 0.2 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 25.6 mg] | paneer-toast-paneer-veg-toast-1435r |
| rcp42454 | Paneer Vegetable Idli | Snacks | NA | [semolina (rava / sooji), besan (bengal gram flour), curd (dahi), chopped mixed vegetables, chopped coriander (dhania), green chilli paste, salt, crumbled paneer (cottage cheese), fruit salt, oil, sambhar, coconut chutney] | 15 mins | 24 mins | [Different types of Idlis, Breakfast Idlis / Dosas / Uttapam, Paneer Based Snacks, Indian Steamed Snacks, Evening Tea Snacks, Raksha - Bandhan, Mother's Day] | 18Makes 18 idlis | Indian | paneer vegetable idli recipe | healthy vegetable paneer idli | instant paneer idli | with 25 amazing images. paneer vegetable idli is a unique and nutritious variation of the traditional South Indian idli recipe. Learn how to make paneer vegetable idli recipe | healthy vegetable paneer idli | instant paneer idli | healthy vegetable paneer idli combines the fluffy texture of idli with the savory taste of paneer and crunchy vegetables, offering a protein-packed and satisfying meal. The addition of paneer and vegetables enhances the nutritional value and adds a delightful texture to the traditional idli. Indulge in a symphony of taste and wellness! Enjoy flavorful instant paneer idli paired with your choice of refreshing coconut chutney, tangy tomato chutney, or hearty Sambhar for a complete and nutritious meal. pro tips to make paneer vegetable idli: 1. Grease your idli molds well with oil or ghee to prevent sticking. 2. Instead of besan you can also add oats flour to make this recipe. 3. Crumble the paneer into small pieces for even distribution in the batter. 4. After adding fruit salt in the batter do not whisk it vigorously or else the idlis will turn flat. Enjoy paneer vegetable idli recipe | healthy vegetable paneer idli | instant paneer idli | with detailed step by step photos. | [To make paneer vegetable idli recipe, combine the rava, besan, curds and ¼ cup of water in a deep bowl and mix well., Cover with a lid and keep aside for 30 minutes., Add all the other ingredients, except the fruit salt and ¼ cup of water and mix well., Just before steaming, add the fruit salt and 2 tsp of water and mix gently., Pour spoonfuls of the batter into each of the greased idli moulds., Steam in an idli steamer for 10 to 12 minutes or until they are cooked., Once the idlis are cooked, cool them slightly and then demould them. Keep aside., Repeat steps 5 to 7 with the remaining batter to make more idlis., Serve paneer vegetable idli immediately with sambhar and coconut chutney.] | [Energy, 50 cal, Protein, 2.2 g, Carbohydrates, 5.8 g, Fiber, 0.6 g, Fat, 2 g, Cholesterol, 1.8 mg, Sodium, 6 mg] | paneer-vegetable-idli-42454r |
| rcp5659 | Paneer Vegetable Pancake, Indian Vegetable Cheela | Snacks | NA | [boiled green peas, rice flour (chawal ka atta), besan (bengal gram flour), turmeric powder (haldi), chopped green chillies, salt, fruit salt, oil, grated paneer (cottage cheese), grated carrot, chopped tomatoes, salt] | 10 mins | 30 mins | [Low Cal Breakfast, Breakfast Chillas, Indian Pancakes, Indian Pancakes, Evening Tea Snacks, Indian Independence Day, Father's Day, Indian Party] | 30Makes 30 servings | Indian | paneer vegetable pancake recipe | Indian pancakes with green peas, tomatoes and carrot | vegetable cheela with besan and rice flour | with 30 amazing images. paneer vegetable pancake recipe | Indian pancakes with green peas, tomatoes and carrot | vegetable cheela with besan and rice flour is a satiating breakfast. Learn how to make Indian pancakes with green peas, tomatoes and carrot. To make paneer vegetable pancake, grind the green peas in a blender to a coarse paste, using very little water. Transfer the paste to a bowl, add the rice flour, besan, turmeric powder, green chillies, salt and 1¼ cup water and mix well to make a batter of pouring consistency. Just before making the pancakes, add the fruit salt and mix gently. Heat a tava (griddle) and grease it lightly with oil. Pour a small spoonful of the batter on the tava and spread it to make a 50mm (2”) diameter circle. Sprinkle a little paneer, carrots and tomatoes over it and smear a little oil along the edges of the pancake. When cooked on one side, turn it over and cook on the other side for a few seconds. Repeat for the remaining batter and topping to make more mini pancakes. Serve hot. These vegetable cheela with besan and rice flour are quite an interesting alternative to the traditional South Indian uttapam , which is commonly served for breakfast. Always keep some fruit salt handy for such quick-fix delights. These tasty Indian pancakes with green peas, tomatoes and carrot has a high folic acid and fibre content, making it very nutritious. Plus, it is also easy to make without the need for any fermentation. One of the best accompaniments to Indian pancakes with green peas, tomatoes and carrot is green chutney and garlic chutney. It is sure to keep you going till dinner. Tips for paneer vegetable pancakes. 1. If you feel the batter has got extra water, add some besan to thicken it. 2. Sprinkle paneer on the pancake only when it's wet. 3. Batter should be of pouring consistency. 4. Mix batter gently. This will ensure your pancake rises when you cook it. Enjoy paneer vegetable pancake recipe | Indian pancakes with green peas, tomatoes and carrot | vegetable cheela with besan and rice flour | with step by step photos. | [To make paneer vegetable pancake, grind the green peas in a blender to a coarse paste, using very little water., Transfer the paste to a bowl, add the rice flour, besan, turmeric powder, green chillies, salt and 1¼ cup water and mix well to make a batter of pouring consistency., Just before making the pancakes, add the fruit salt and mix gently., Heat a tava (griddle) and grease it lightly with oil., Pour a small spoonful of the batter on the tava and spread it to make a 50mm (2”) diameter circle., Sprinkle a little paneer, carrots and tomatoes over it and smear a little oil along the edges of the pancake., When cooked on one side, turn it over and cook on the other side for a few seconds., Repeat for the remaining batter and topping to make more mini pancakes., Serve the paneer vegetable pancake hot., You can make 6 to 7 pancakes at a time.] | [Energy, 25 cal, Protein, 0.9 g, Carbohydrates, 3.7 g, Fiber, 0.7 g, Fat, 0.8 g, Cholesterol, 0 mg, Sodium, 2.2 mg] | paneer-vegetable-pancake-indian-vegetable-cheela-5659r |
| rcp3092 | Paneer Vegetable Paratha for Kids, Toddlers | NA | NA | [whole wheat flour (gehun ka atta), oil, salt, grated paneer (cottage cheese), boiled and coarsely mashed green peas, grated carrot, grated beetroot, chopped coriander (dhania), salt, whole wheat flour (gehun ka atta), ghee, curd (dahi)] | 10 mins | 10 mins | [Tava, High Protein Rotis & Parathas] | 4Makes 4 parathas | NA | paneer vegetable paratha for kids, toddlers recipe | healthy vegetable paneer paratha for kids | mixed vegetable paneer paratha for kids | healthy vegetable paratha for kids | with 22 amazing images. vegetable paratha for kids, toddlers is a superb option for moms to hide varied ingredients inside the dough! Here, for example, the healthy vegetable paneer paratha for kids uses a crunchy, tasty and nutritious filling of mixed vegetables held together with paneer and mashed green peas. Learn how to make mixed vegetable paneer paratha for kids. To make vegetable paratha for kids, toddlers, you first need to make a whole wheat flour dough. Then grate and boil the veggies and combine them in a deep bowl along with salt and pepper powder to make the stuffing. Roll rotis from the dough and stuff them individually and again roll to make stuffed paratha. Finally cook them on hot tava with little ghee and serve them to your little ones. Healthy vegetable paneer paratha for kids make terrific toddler food since they can usually be enjoyed without parental supervision. Most toddlers will often hold onto a piece and nibble away while they're busy doing their own thing. The vegetables add in a dose of fibre to keep their digestive system healthy. Ghee used for cooking the mixed vegetable paneer paratha for kids provides nourishment to the brain of the growing babies. Paneer will add in good amounts of protein to build bones and nourish their growing cells. One healthy vegetable paratha for kids with a bowl of curd or raita is quite a satiating dinner for a toddler. It pools in some amount of calcium, potassium, phosphorus and magnesium as well. If you wish you can also toss in some finely chopped greens like mint leaves to the stuffing. They would lend additional flavour. Enjoy paneer vegetable paratha for kids, toddlers recipe | healthy vegetable paneer paratha for kids | mixed vegetable paneer paratha for kids | healthy vegetable paratha for kids | with step by step photos. | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough water., Cover the dough with a lid and keep aside for 15 minutes., To make paneer vegetable paratha for kids, toddlers recipe , divide the stuffing into 4 equal portions and keep aside., Divide the dough into 4 equal portions., Roll out a portion of the dough into a 125 mm. (5") diameter circle, using a little whole wheat flour for rolling., Place a portion of the stuffing in the centre of the circle., Bring together all the sides in the centre and seal tightly and roll out again into a circle of 150 mm. (6”) diameter, using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the paratha, on a medium flame using ½ tsp of ghee, till golden brown spots appear on both the sides., Repeat steps 3 to 6 to make 3 more paneer vegetable parathas., Serve the paneer vegetable paratha lukewarm with fresh curds.] | [Energy, 148 cal, Protein, 4.8 g, Carbohydrates, 20.4 g, Fiber, 3.9 g, Fat, 5.7 g, Cholesterol, 0 mg, Sodium, 10.1 mg] | paneer-vegetable-paratha-for-kids-toddlers-3092r |
| rcp22282 | Paneer Veggie Wrap | Dinner | NA | [chapattis, grated low fat paneer (cottage cheese), grated cabbage, grated carrot, chopped green chillies, chopped coriander (dhania), salt, green chutney, sliced onions, chaat masala, peanut oil] | 5 mins | 5 mins | [Indian Wraps, Vitamin A Rich, Beta Carotene, Retinol, Diabetic International Recipes, Low Calorie Indian Dinner] | 4Makes 4 wraps | Indian | paneer veggie wrap | paneer vegetable wrap | paneer frankie | healthy paneer wrap | with 30 mazing images. Paneer Veggie Wrap is made from whole wheat flour, low fat paneer, healthy vegetables and spices. What’s nice is this is a wrap that will appeal to kids, young adults and elders. Easy-to-make and pleasing to the palate. Use chapattis or leftover chapattis to make an innovative Paneer Veggie Wrap with a crunchy vegetable filling off carrots and cabbage. Most wraps are made from plain flour which is refined carb not suitable for healthy lifestyle. Maida consumption in any food should be totally avoided. This Paneer Vegetable Wrap uses whole wheat flour which is rich in Phosphorus, a major mineral which works closely with calcium to build our bones. So enjoy this Healthy Paneer Vegetable Wrap which is also diabetic, heart and weight loss friendly. For a one dish vegetarian meal, this Paneer Veggie Wrap is filling. At home, we have Paneer Wrap often with some homemade curd to make a healthy meal. Try other healthy wraps like Methi and Moong Sprouts Wrap and Jowar Veggie Wrap. Enjoy how to make Paneer Veggie Wrap recipe with detailed step by step photos below. | [To make paneer veggie wrap, divide the filling into 4 equal portions and keep aside., Heat the non-stick tava (griddle), place the leftover chapatti and lightly cook using ½ tsp of peanut oil till it is light brown from both the sides., Place the chapatti on a clean, dry surface, apply 1 tsp of green chutney and spread it. Put a portion of the filling at one end of the chapatti, sprinkle little sliced onions and chaat masala evenly over it and roll it up tightly., Repeat with the remaining chapattis and filling to make 3 more paneer veggie wraps., Serve the paneer veggie wrap immediately.] | [Energy, 181 cal, Protein, 7.2 g, Carbohydrates, 24.3 g, Fiber, 3.6 g, Fat, 6.4 g, Cholesterol, 0 mg, Sodium, 71.1 mg] | paneer-veggie-wrap-22282r |
| rcp4770 | Paneer Wraps | Snacks | NA | [whole wheat flour (gehun ka atta), plain flour (maida), oil, salt, grated cauliflower, grated paneer (cottage cheese), chopped green chillies, chopped coriander (dhania), oil, salt, oil] | 25 mins. | 25 mins. | [Paneer Based Snacks] | 6Makes 6. (6 wrap ) | NA | An easy wrap, made for India! Full of the goodness of paneer, cauliflower and any other veggies that you might choose to add, this wrap is a simple meal that can fit into a tiffin box as well as into a dinner menu. | [Mix the flours, oil and salt and make a smooth and pliable dough by adding enough warm water., Knead the dough well and keep for ½ an hour. Knead again., Divide into 6 portions and roll out each portion into 150 mm. (6") diameter rounds with the help of a little flour., Cook lightly on both sides on a tava (griddle) using enough oil till they are well cooked., Heat the oil in a kadhai and add the green chillies and cauliflower., Stir fry till the cauliflower is cooked., Add the paneer, coriander and salt and cook for some time., Divide into 6 portions and keep aside., Place a hot wrap on a plate, place a portion of the stuffing on it., Roll as shown in the picture and serve hot.] | [Energy, 271 cal, Protein, 7.9 g, Carbohydrates, 28.6 g, Fiber, 0.9 g, Fat, 13.9 g, Cholesterol, 0 mg, Vitamin A, 242.7 mcg, Vitamin B1, -0.1 mg, Vitamin B2, -0.2 mg, Vitamin B3, 1.1 mg, Vitamin C, 8.6 mg, Folic Acid, 6.4 mcg, Calcium, 140.1 mg, Iron, 1.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 12.1 mg, Potassium, 99.2 mg, Zinc, 0.6 mg] | paneer-wraps-4770r |
| rcp446 | Paneer, Mushrooms and Capsicum Satay | Snacks | NA | [paneer (cottagte cheese) cubes, capsicums cubed, mushrooms (khumbh), onion, chopped, garlic (lehsun), peanut butter, brown sugar, coconut milk, stalk of lemongrass (hare chai ki patti), chilli powder, lemon, lemon juice, oil, salt] | 25 | 15 min. | [Thai Starters, Paneer Based Snacks] | 6Makes 6 skewers. | Thai | A very famous Far Eastern specialty. Paneer, mushrooms and capsicum skewers served with a peanut marinade. | [Heat the oil in a pan and fry the onions and garlic till soft. Add the remaining ingredients except the lemon juice and simmer for 10 to 15 minutes., Turn off the heat, remove the lemon grass and the lemon juice., Cool and keep aside., In abowl, mix the sauce with the vegetables and the paneer carefully, so as not to break them., Allow to stand for 15 to 20 minutes., Put the vegetables and the paneer alternately on six bamboo skewers., Heat the oil on a tava and place the skewers on the tava. Grill on all sides till the vegetables brown lightly. Serve with extra sauce.] | [Not Given] | paneer--mushrooms-and-capsicum-satay-446r |
| rcp236 | Paneer, Cheese and Chilli Parathas | BreakFast | Veg | [plain flour (maida), whole wheat flour (gehun ka atta), oil, salt, crumbled paneer (cottage cheese), grated processed cheese, chopped green chillies, chopped tomatoes, salt, plain flour (maida), oil] | 10 mins | 25 mins | [Jain Rotis, Jain Parathas, Breakfast Theplas, Parathas, One Dish Vegetarian Meals, Parathas, Stuffed Veg Parathas, All-in-one Parathas, Indian Tawa] | 8Makes 8 parathas | Jain | paneer cheese chilli paratha | tomato cheese paratha | Indian cheese paneer paratha | with 33 amazing images. Indian cheese paneer paratha is an interesting variation of the paneer paratha with the zest and tang of tomatoes, creamy cheese and spicy note of green chillies which makes the heavenly combination. Learn to make paneer cheese chilli paratha. The right combination of paneer and processed cheese makes all the difference in this scrumptious Paneer, Cheese and Chilli Parathas. Although both are cheeses, they vary in texture, taste and properties, and when mixed together and cooked inside a paratha, they blend and fuse into a perfect texture that gives an excellent mouth-feel, enhanced by the mild tang imparted by the green chillies and tomatoes that are added to the stuffing. Literally speaking, you will really enjoy this paratha to the core! Cheese and chilli come together beautifully to thrill your taste buds. Its crispy from inside and soft from inside. If you are serving to kids and feel they might not be up to the spiciness of this paratha, you can reduce the green chillies to a comfortable level. Enjoy this tomato cheese paratha hot and fresh to enjoy the cheesy spiciness! Tips to make paneer cheese chilli paratha. 1.You can also prepare and keep the stuffing in advance in the fridge. 2. Make sure to roll gently or else the stuffing might come out. 3.You can also use ghee to cook paratha for better taste. 4.Enjoy tomato cheese paratha immediately with raita or achar of your choice. Enjoy paneer cheese chilli paratha | tomato cheese paratha | Indian cheese paneer paratha | with step by step images | [Combine the flours, oil and salt in a deep bowl and knead into a soft dough using approx. ¼ cup of water., To make paneer cheese chilli paratha divide the stuffing into 8 equal portions. Keep aside., Divide the dough into 8 equal portions and roll a portion of the dough into a 100 mm. (4”) diameter circle using a little plain flour for rolling., Place a portion of the stufifng in the centre of a circle., Bring together all the sides in the centre and seal tightly., Roll again into a circle of 125 mm. (5”) diameter circle with a little plain flour for rolling., Heat a non-stick tava (griddle) and cook the paratha using a little oil until golden brown spots appear on both the sides., Repeat with the remaining dough and stuffing to make 7 more parathas., Serve the paneer cheese chilli paratha hot.] | [Energy, 140 cal, Protein, 5.6 g, Carbohydrates, 13.5 g, Fiber, 0.2 g, Fat, 7.1 g, Cholesterol, 5 mg, Sodium, 65 mg] | paneer-cheese-and-chilli-parathas-236r |
| rcp4807 | Paneer, Cheese and Corn Quesadillas | Dinner | NA | [maize flour (makai ka atta), plain flour (maida), oil, salt, plain flour (maida), grated paneer (cottage cheese), grated processed cheese, boiled sweet corn kernels (makai ke dane), chopped tomatoes, chopped green chillies, salt, oil] | 10 mins | 15 mins | [Jain International, Tortilla Main Dishes, One Meal Dinner, Tava, Kids Calcium Rich Indian recipes, Calcium Rich International Recipes] | 6Makes 6 quesadillas | Jain | One-dish meals are a great hit in this busy era, whether for kids or adults, whether to pack in a box or have at home. A quesadilla is a great choice in this category. Although there are endless stuffing options for tortillas, the Paneer, Cheese and Corn Quesadilla is special due to the calcium-loaded paneer and cheese stuffing enhanced by crunchy sweet corn, which makes the dish a great hit with people of all age groups. Kids too, will surely love it, and you can rest assured of meeting their calcium requirements too. | [Combine all the ingredients in a bowl, mix well and knead into a soft dough using enough warm water., Cover with a lid and keep aside for ½ hour and knead once again., Divide the dough into 6 equal portions and keep aside., Divide the stuffing into 6 equal portions and keep aside., Roll out one portion of the dough into a 125 mm. (5") diameter circle with the help of a little plain flour for rolling., Put 1 portion of the stuffing on one half of the tortilla and fold it over to make a semi-circle., Heat a non-stick tava (griddle) and cook the tortilla, using ½ tsp of oil, till it turns golden brown in colour from both the sides., Repeat steps 2 to 4 to make 5 more quesadillas., Serve immediately.] | [Energy, 208 cal, Protein, 7.7 g, Carbohydrates, 17.4 g, Fiber, 1.1 g, Fat, 12.1 g, Cholesterol, 10 mg, Sodium, 128.6 mg] | paneer-cheese-and-corn-quesadillas-4807r |
| rcp32740 | Paneer, Mushroom and Capsicum Satay ( Kebabs and Tikkis Recipe) | Snacks | NA | [oil, chopped onions, cloves (laung / lavang), peanut butter, brown sugar, coconut milk, lemongrass (hare chai ki patti), chilli powder, grated lemon rind, salt, lemon juice, paneer (cottage cheese), capsicum, mushrooms (khumbh), onion cubes, oil] | 25 mins | 15 mins | [Course, Starters / Snacks, Paneer Based Snacks, Tikki Recipes, Collection of Tikki, Barbeque, Barbeque Party Indian Recipes, Tava] | 6Makes 6 skewers | Indian | A vegetarian satay of paneer, mushrooms and capsicums marinated in yummy peanut sauce. | [Heat the oil in a pan, add the onions and garlic and sauté till the onions are translucent., Add all the remaining ingredients, except the lemon juice and simmer for 10 to 15 minutes., Remove from the flame and discard the lemon grass., Add the lemon juice and mix well. Keep aside to cool., Combine ¾ of the peanut sauce with the vegetables and the paneer in a bowl and mix well. Keep aside to marinate for 20 minutes., Thread the paneer, vegetables and onions on 6 wooden skewers., Heat the oil on a non-stick tava (griddle) and cook the skewered paneer and vegetables on all sides are golden brown. Serve hot., You can use any other vegetables of your choice., You can also grill the satay on a barbecue grill.] | [Energy, 318 cal, Protein, 8 g, Carbohydrates, 13.2 g, Fiber, 2.9 g, Fat, 26.1 g, Cholesterol, 0 mg, Vitamin A, 520.9 mcg, Vitamin B1, -0.3 mg, Vitamin B2, -0.3 mg, Vitamin B3, 0.7 mg, Vitamin C, 33.9 mg, Folic Acid, 8.9 mcg, Calcium, 245.3 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 62.8 mg, Potassium, 133.7 mg, Zinc, 0.3 mg] | paneer-mushroom-and-capsicum-satay--kebabs-and-tikkis-recipe-32740r |
| rcp2981 | Paneer, Palak and Methi Stuffed Roti | Dinner | NA | [whole wheat flour (gehun ka atta), oil, chopped fenugreek (methi), chopped spinach (palak), curds (dahi), chilli powder, turmeric powder (haldi), asafoetida (hing), sugar, salt, chopped fenugreek (methi), chopped spinach (palak), paneer (cottage cheese), salt, whole wheat flour (gehun ka atta), oil] | 10 mins | 15 mins | [Dinner, Indian Tawa, Tava, Quick Rotis / Parathas, Iron Rich Indian recipes, Calcium Rich Rotis & Parathas, Rotis for dinner, Indian breads for dinner] | 6Makes 6 rotis | Indian | Your nutrient requirement increases during the third trimester, but your appetite may not. So you need to have energy rich foods that are a good combination of 2 to 3 food groups to supplement your needs. This roti has leafy vegetable and a dairy product which will provide you with calcium, iron and protein in one dish. Have these with a glass of buttermilk or fruit juice to keep you going. | [Combine all the ingredients into a deep bowl and knead into a soft using enough water., Cover and keep aside for 10 minutes., Divide the stuffing into 6 equal portions and keep aside., Divide the dough into 6 equal portions and roll each portion into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling., Put 1 portion of the stuffing on one half of the roti and fold it over to make a semi-circle., Heat a non-stick tava (griddle) and cook the stuffed rotis, using ½ tsp of oil, till it turns golden brown in colour from both the sides., Repeat with the remaining rotis and stuffing to make 5 more stuffed rotis., Serve immediately.] | [Energy, 114 cal, Protein, 3.4 g, Carbohydrates, 13.5 g, Fiber, 2.7 g, Fat, 5.3 g, Cholesterol, 0.4 mg, Sodium, 16.2 mg] | paneer-palak-and-methi-stuffed-roti-2981r |
| rcp191 | Paneer, Peas and Potato Taka Tak | NA | NA | [paneer (cottage cheese) cubes, boiled green peas, boiled and peeled potato cubes, salt, chaat masala, oil, chopped onions, chopped tomatoes, chopped green chillies, pav bhaji masala, chilli powder, turmeric powder (haldi), chopped coriander (dhania), fresh cream, parathas puris] | 10 mins | 10 mins | [Punjabi Sabzis, Quick Sabzis, Sukhi Sabzis, Traditional Indian Sabzis, Indian Tawa, Mother's Day, Indian Party] | 2Makes 2 servings | Punjabi | paneer peas and potato taka tak recipe | Indian paneer taka tak | matar paneer masala | paneer matar dry sabzi | with 29 amazing images. paneer peas and potato taka tak recipe | Indian paneer taka tak | matar paneer masala | paneer matar dry sabzi is an undisputed winner! Learn how to make Indian paneer taka tak. To make paneer peas and potato taka tak, combine the paneer, peas, potatoes, salt and chaat masala and mix gently. Keep aside for 10 minutes. Heat the oil on a non-stick tava (griddle), add the onions and sauté on a medium flame for 1 to 2 minutes. Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the green chillies, pav bhaji masala, chilli powder and turmeric powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the prepared paneer, peas and potato mixture, salt and 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the coriander and fresh cream, mix well and cook on a medium flame for 1 more minute. Serve hot with parathas or puris. Indian paneer taka tak is a delicious and attractive dry Indian accompaniment that you can prepare in front of your guests like a grand performance – the sight of the spices blending with the veggies, and the aromas that emanate from the tava are enough to kindle one’s appetite, much like the bhaji sizzling on the pav bhaji wallah’s huge tava! Make the matar paneer masala on the tava as you turn the sabzi around, and top it with some fresh cream as a grand finale to a splendid performance that your guests can feast on. The pav bhaji masala is always a delightful addition to any recipe and so is in this sabzi too. The aromatic and flavoruful paneer matar dry sabzi will make you drool at the very first sight. When served with parathas or puris it is a true culinary delight to wrap up your dinner. Tips to make paneer, peas and potato taka tak. 1. You can use vegetables of your choice such as capsicum, carrot etc. 2. Do not cook paneer for longer time otherwise it becomes chewy. 3. You can adjust the consistency of sabzi as per your choice by adding water. Enjoy paneer peas and potato taka tak recipe | Indian paneer taka tak | matar paneer masala | paneer matar dry sabzi | with step by step photos. | [Combine the paneer, peas, potatoes, salt and chaat masala and mix gently. Keep aside for 10 minutes., Heat the oil on a non-stick tava (griddle), add the onions and sauté on a medium flame for 1 to 2 minutes., Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the green chillies, pav bhaji masala, chilli powder and turmeric powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the prepared paneer, peas and potato mixture, salt and 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the coriander and fresh cream, mix well and cook on a medium flame for 1 more minute., Serve hot with parathas or puris.] | [Not Given] | paneer-peas-and-potato-taka-tak-191r |
| rcp2542 | Paneer, Potato and Corn Toast | Snacks | NA | [chopped paneer (cottage cheese), boiled , peeled and chopped potatoes, crushed sweet corn kernels (makai ke dane), milk, chopped green chillies, salt, cornflour, grated processed cheese, chopped coriander (dhania), bread, butter, grated processed cheese, sweet chilli sauce] | 10 mins | 7 mins | [Quick Evening Snacks, Paneer Based Snacks, Baked Snacks, Evening Tea Snacks, Bread Snack, Indian Toast recipes, Raksha - Bandhan] | 16Makes 16 toast (16 toast ) | Indian | paneer potato and corn toast recipe | Indian paneer potato sandwich | cheese corn paneer toast | with 25 amazing images. paneer potato and corn toast recipe | Indian paneer potato sandwich | cheese corn paneer toast is a delightful dish so much easier and quicker to serve. Learn how to make Indian paneer potato sandwich. To make the topping for paneer potato and corn toast, combine all the ingredients, except the coriander in a deep non-stick pan and cook on a medium flame for 4 to 5 minutes or till thick, while stirring continuously. Add the coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Allow it to cool slightly and keep aside. Then for the Indian paneer potato sandwich, cut the bread slices into approx. 62 mm. (2 1/2") diameter rounds with a cookie cutter. Place the bread roundels on a greased baking tray and apply a little butter on each bread roundels. Bake in pre-heated oven at 200°C (400°F) for 8 to 10 minutes, or till they turn light brown and crisp. Spread a little topping (approx. 1 tbsp) on the toasted bread roundels and sprinkle ½ tsp of cheese on top. Bake again in a preheated oven at 200°c (400°f) for 5 to 7 minutes, or till the cheese melts. Serve immediately with sweet chilli sauce. Indian paneer potato sandwich is a simple and elegant dish that suits homely meals as well as parties. Paneer, potatoes and corn with cheese and bread presented in the form of cheese corn paneer toast will surely be loved by all. The bread is crispy and the topping is creamy and spicy. Once grilled, you acquire a medley of flavours and textures with every bite of paneer potato and corn toast that your taste buds will love to indulge in! Serve it immediately once made. Tips to make paneer potato and corn toast. 1. You can use vegetables of your choice such as chopped coloured capsicum, grated carrot etc. 2. You can also use whole wheat bread instead of sandwich bread. 3. You can add seasonings of your choice such as mixed herbs or oregano. 4. Here we have used processed cheese but you can also use mozzarella cheese as well. Enjoy paneer potato and corn toast recipe | Indian paneer potato sandwich | cheese corn paneer toast | with step by step photos. | [To make the topping for paneer potato and corn toast, combine all the ingredients, except the coriander in a deep non-stick pan and cook on a medium flame for 4 to 5 minutes or till thick, while stirring continuously., Add the coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Allow it to cool slightly and keep aside., To make the paneer potato and corn toast, cut the bread slices into approx. 62 mm. (2 1/2") diameter rounds with a cookie cutter., Place the bread roundels on a greased baking tray and apply a little butter on each bread roundels., Bake in pre-heated oven at 200°c (400°c) for 8 to 10 minutes, or till they turn light brown and crisp., Spread a little topping (approx. 1 tbsp) on the toasted bread roundels and sprinkle ½ tsp of cheese on top., Bake again in a preheated oven at 200°c (400°f) for 5 to 7 minutes, or till the cheese melts., Serve the paneer potato and corn toast immediately with sweet chilli sauce.] | [Energy, 89 cal, Protein, 2.5 g, Carbohydrates, 12.6 g, Fiber, 0.2 g, Fat, 3.2 g, Cholesterol, 9.2 mg, Sodium, 41.2 mg] | paneer-potato-and-corn-toast-2542r |
| rcp4932 | Panha ( Microwave) | NA | NA | [raw mango cubes, sugar, cardamom (elaichi) powder, black salt (sanchal), saffron (kesar) strands] | 5 mins | 4 mins | [Indian Drinks / Sharbats, Indian Juices, Microwave, Indian Party, Microwave] | 5Makes 5 glasses | Indian | Panha, the evergreen Indian cooler, just got easier! Summer is just not complete without chilled glasses of Panha, prepared with raw mangoes, perked up with black salt and spices like cardamom and saffron, and sweetened with sugar. Preparing this traditional drink using the Microwave oven is much faster, as it takes a minute or two to cook the raw mango cubes, and just about the same time to dissolve the sugar too! Being so easy, you can now relish freshly-prepared Panha to refresh yourself anytime you feel like it. | [Combine the saffron with 1 tbsp of water in a bowl, mix well and keep aside., Combine the raw mangoes with ½ cup water in a microwave safe bowl and microwave on high for 2 minutes., Add the sugar, mix well and microwave on high for another 2 minutes., Add the cardamom powder and mix well., Allow it to cool completely., Once cooled blend it in a mixer to a smooth pulp. Transfer it into a deep bowl., Add the saffron-water mixture and black salt and mix well. ., Add 4 cups of chilled water , mix well and pour it in 5 individual glasses., Serve chilled.] | [Energy, 96 cal, Protein, 0.2 g, Carbohydrates, 24.3 g, Fiber, 0.6 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 0.7 mg] | panha--microwave-4932r |
| rcp4236 | Panha, Aam Panna, Kairi Panha | NA | NA | [raw mangoes, sugar, cardamom (elaichi) powder, black salt (sanchal), saffron (kesar) strands] | 5 mins | 20 mins | [Maharashtrian Chutneys, Maharashtrian Pickles, Indian Drinks / Sharbats, Indian Party, Pressure Cooker, Mixer, Quick Pressure Cooker, Kitty Party Drinks, Mocktails] | 4Makes 4 servings | Maharashtrian | aam panna recipe | kairi panha | mango panna drink | cool summer drink for sunstroke | with step by step images. aam panna is a refreshing drink which rejuvenates your spirits. Learn how to make mango panna drink. A traditional summer cooler, kairi panha is a really snazzy way to fight sunstrokes. This peppy drink of raw mangoes sweetened with sugar and flavoured with aromatic spices like cardamom and saffron peps up your taste buds with its tingling, tangy taste. Raw mangoes are by nature very cooling and when served in the form of a drink it also serves to hydrate the body. So, boost your energy and beat the heat with a glassful of chilled cool summer drink for sunstroke. To make aam panna, combine the saffron with 1 tbsp of water in a bowl, mix well and keep aside. Combine the raw mangoes and 1½ cups of water in a pressure cooker and pressure cook for 4 whistles. Allow it to cool completely. Once cooled, peel and remove the pulp in a bowl. Combine the pulp and sugar and blend it in a mixer till smooth. Add the saffron-water mixture, cardamom powder and black salt and mix well. Add 3 cups of chilled water and mix well. Pour equal quantities of the drink into 4 individual glasses. Serve aam panna immediately. Mango panna drink is a pleasant surprise for guests. You can make a large batch of this concentrate and store it in the refrigerator to be served later. Making the concentrate is neither elaborate nor difficult. Do not miss out on adding the black salt, it balances the sugar very well. Tips for aam panna. 1. For best results buy raw mangoes when they are in the beginning of the season and not towards the end of season. 2. Wash the raw mangoes thoroughly before pressure cooking. 3. Saffron is usually added in warm milk for mithai, but for this recipe we have used water. Prefer to use warm water for best colour and flavour. Enjoy aam panna recipe | kairi panha | mango panna drink | cool summer drink for sunstroke | with step by step photos below. | [Combine the saffron with 1 tbsp of water in a bowl, mix well and keep aside., Combine the raw mangoes and 1½ cups of water in a pressure cooker and pressure cook for 4 whistles., Allow it to cool completely., Once cooled, peel and remove the pulp in a bowl., Combine the pulp and sugar and blend it in a mixer till smooth., Add the saffron-water mixture, cardamom powder and black salt and mix well., Add 3 cups of chilled water and mix well., Pour equal quantities of the drink into 4 individual glasses., Serve immediately.] | [Energy, 140 cal, Protein, 0.4 g, Carbohydrates, 35.4 g, Fiber, 1.3 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 1.4 mg] | panha-aam-panna-kairi-panha-4236r |
| rcp2819 | Pani Puri Delight | NA | NA | [tamarind (imli), coriander (dhania) powder, asafoetida (hing), chilli powder, black salt (sanchal), chaat masala, salt, sugar, black salt (sanchal), chaat masala, lemon juice, kewda essence, limca (lemon) drink, mint leaves (phudina), green chillies, black salt (sanchal), chaat masala, cumin seeds (jeera) powder, salt, khajur imli ki chutney water, puris, boondi] | 4 mins | 0 mins | [Jain Naashta, Chaat, Deep Fry, Holi recipes] | 5Makes 4 to 6 servings | Jain | This is a delightful journey for your palate. It is truly a fantasy for anyone who is a pani puri addict like me. I enjoyed this unforgettable journey on the streets of delhi where we began with the hing pani, which was sharp, and then proceed to a mellowed down mild jeera pani flavoured with a sweet date and tamarind flavoured water. We moved on to a lemony mint water and finished with a dessert - like kewda flavoured water. It does take a lot of time and effort to make these flavoured waters but i assure you they will be well worth it. All these can be made upto a day in advance and refrigerated. | [Combine all the ingredients with 2 cups of water in a large bowl., Allow it to rest for 3 to 4 hours., Strain through a muslin cloth and add 1 cup of water. Mix well., Chill before serving., Substitute the asafoetida in the recipe for hing pani with 1 tablespoon cumin seeds (jeera), roasted and tied in a muslin cloth in the above recipe. Chill before serving., Remove the cumin tied in muslin cloth just before serving., Grind the mint leaves and chillies to a paste in a blender., Combine with the remaining ingredients and 1½ cups of water., Chill for at least 3 to 4 hours before serving., Combine the sugar with 2½ cups of water and cook till the sugar has dissolved completely., Allow to cool completely. Add the black salt, chaat masala, lemon juice and kewra essence and mix well., Chill for 2 to 3 hours before serving., Make a hole in the centre of each puri., Fill each puri with a little boondi., Serve one filled puri dipped in the hing pani, the second puri dipped in the jeera pani, the third puri dipped in the khajur imli pani, the fourth puri dipped in the limca phudina pani and the fifth dipped in the kewra pani., Repeat for the remaining puris., Serve immediately.] | [Energy, 380 cal, Protein, 4.7 g, Carbohydrates, 30.3 g, Fiber, 2.4 g, Fat, 26.8 g, Cholesterol, 0 mg, Sodium, 13.6 mg] | pani-puri-delight-2819r |
| rcp33408 | Pani Puri, Mumbai Roadside Pani Puri, Golgappa | Snacks | NA | [puris, mint leaves (pudina), coriander (dhania), lemon juice, chopped green chillies, chopped ginger (adrak), black peppercorns (kalimirch), black salt (sanchal), cumin seeds (jeera) powder, salt, parboiled mixed sprouts, boondi, mashed potatoes, coriander-cumin seeds (dhania-jeera) powder, chilli powder, black salt (sanchal), salt, meetha chutney] | 30 mins | 0 mins | [Mumbai Street Food, Indian Snacks for Entertaining, Raksha - Bandhan, Mother's Day, Indian Party, Indian Birthday Party Snacks, Kitty Party Snacks] | 8Makes 8 plates | Indian | Mumbai roadside pani puri | homemade pani puri | puchka | golgappa | with amazing 50 images One of the most loved, very famous and tempting Mumbai street food that no one can resist to eat “pani puri”. Who doesn’t love Mumbai roadside pani puri? From kids to elderly people everyone loves eating the mouthwatering puchka. Pani translates to water and puri are puffed crispy dough balls which are hallow. The puri’s are made in different shapes and sizes across India. It is extremely famous in cosmopolitan cities like Mumbai, Delhi and Kolkata. Pani Puri, have it spicy sweet or balanced – just the way you like it! it is a delight to watch the vendor skilfully punch a tiny hole in each puri thereafter adding the fillings and dipping it in the meetha chutney and teekha pani. Because of the hygiene and cleanliness issue, many people prefer making pani puri at home from scratch. The elements required for making homemade golgappa are - crispy puri, a stuffing of your choice (soaked boondi, boiled potatoes, chickpeas and moong or ragda) and pani (teekha phudina pani and sweet imli pani). There are many other versions of pani too like lehsun ka pani, jaljeera, hing jeera pani.The recipe can be modified as per your preference. If you are making a mixed sprouts stuffing for pani puri then you would require some pre-preparation of 2 days. For our homemade pani puri, we have made everything at home from the scratch. We have started with making the puri first. To make super-crisp and perfect Puri for Pani Puri, right at home. The semolina and plain flour dough is made with chilled soda, which makes the small puris to puff up while frying. The amount of soda needed to make the dough will differ, depending on the quality of the semolina and flour, so be mindful when mixing. You will really relish the crisp texture of these puris. Once the dough is kneaded, divide it into equal portions, roll into a thin chapatti. Cut into circles using a cookie cutter and deep fry till they puff up. To make golgappa, we have first made the teekha phudina pani, combine mint leaves (phudina), chopped coriander (dhania), lemon juice, green chillies, ginger (adrak), 2 whole black peppercorns (kalimirch), black salt (sanchal) and cumin seeds (jeera) powder in a mixer jar and blend it into a paste. Transfer the paste to a deep bowl and add 3 cups of chilled water, mix well and our teekha phudina pani is ready. You can keep it in the refrigerator and take it out when serving. Further we have prepared mixed sprouts mixture for pani puri. Combine parboiled mixed sprouts, boondi (soaked for 10 minutes and drained), mashed potatoes, coriander-cumin seeds (dhania-jeera) powder, chilli powder and black salt (sanchal). Mix everything well. Our mixture is ready!! You can also use ragda as the filling. To serve this mouthwatering snack pani puri you need to rack a small hole in the centre of each of the 6 puris and stuff each puri with a little mixed sprouts mixture. Top it with a little meetha chutney and dip the entire puri in the teekha phudina pani. Serve homemade pani puri immediately. Make sure, you assemble Mumbai roadside pani puri only when you are eating it or else it will get soggy and the crispiness of the puri will be lost. Here’s a tip for the teekha phudina pani - if you have time in hand you can use room temperature water and refrigerate it for 3 to 4 hours. Chilling the pani for 3 to 4 hours enhances the flavours. Once you are done don’t forget to have a free sip of teekha pani and a sukha puri to bring the delightful experience to a fitting end! Also try out other popular Mumbai street food snacks like Kaanda Bhajji Pav, Ragda Pattice, Pav Bhaji and Jini Dosa. Enjoy Mumbai roadside pani puri | homemade pani puri | puchka | golgappa | with step by step detailed recipe photos and videos. | [Combine all the ingredients in a mixer and blend using 1/4 cup of water to a fine paste., Combine the prepared paste and 3 cups of chilled water in a large bowl and mix well., To make pani puri, crack a small hole in the centre of each of the 6 puris and stuff each puri with a little mixed sprouts mixture., Top it with a little meetha chutney and dip the entire puri in the teekha phudina pani. Serve the mumbai roadside pani puri immediately., Repeat step 1 and 2 to make 7 more plates., For the teekha phudina pani - if you have time in hand you can use room temperature water and refrigerate it for 3 to 4 hours. Chilling the pani for 3 to 4 hours enhances the flavours.] | [Energy, 207 cal, Protein, 2.7 g, Carbohydrates, 15.2 g, Fiber, 0.7 g, Fat, 15.2 g, Cholesterol, 0 mg, Sodium, 6.1 mg] | pani-puri-mumbai-roadside-pani-puri-golgappa-33408r |
| rcp2806 | Pani Puri, Paani Puri, Golgappa Recipe | Snacks | NA | [semolina (rava / sooji), plain flour (maida), salt, soda, oil, chopped mint leaves (phudina), chopped coriander (dhania), tamarind (imli), chopped ginger (adrak), chopped green chillies, cumin seeds (jeera) powder, black salt (sanchal), salt, chopped jaggery (gur), dates (khajur), parboiled mixed sprouts, boondi] | 25 mins | 30 mins | [Jain Naashta, Comfort Foods, Indian Snacks for Entertaining, Chaat, Mother's Day, Indian Party, Kitty Party Snacks] | 7Makes 7 plates | Jain | pani puri recipe | golgappa | puchka | home made pani puri | with amazing 33 images. pani puris are known as "golgappas" in Northern India and as "poochkas" in West Bengal. pani puri is crisp semolina puris filled with sprouts and chilled mint flavoured water make a great snack for a hot summer afternoon. When my favourite “ pani puri wallah" is serving me these delightful little puris one after the other, I just go on eating till I can eat no more! Sprouts can be replaced by hot ragda to complement the chilled mint water. Making the puris takes some time to master and although they can be bought from a local store, the extra effort put in to make them at home is well worth the trouble. Do remember to store the puris in an air-tight container. You can always refresh them by baking them in a slow oven for 4 to 5 minutes. Finding excuses to invite people over, organize a chaat party and serve in disposable plates made from dry 'Sal' leaves to create an ambience. End on a sweet note with desserts like Baked Boondi Gulab Jamun Kesar Malai Kulfi and Malpuas. Pani Puri, have it spicy sweet or balanced – just the way you like it! It is a delight to watch the vendor skilfully punch a tiny hole in each puri thereafter adding the fillings and dipping it in the meetha chutney and teekha pani. Because of the hygiene and cleanliness issue, many people prefer making pani puri at home from scratch. The elements required for making home made golgappa are - crispy puri, a stuffing of your choice (soaked boondi, boiled potatoes, chickpeas and moong or ragda) and pani (teekha phudina pani and sweet imli pani). There are many other versions of pani too like lehsun ka pani, jaljeera, hing jeera pani. The recipe can be modified as per your preference. If you are making a mixed sprouts stuffing for pani puri then you would require some pre-preparation of 2 days. Make sure, you assemble pani puri only when you are eating it or else it will get soggy and the crispiness of the puri will be lost. Once you are done don’t forget to have a sip of teekha pani and a sukha puri to bring the delightful experience to a fitting end! Learn to make pani puri recipe | golgappa | puchka | home made pani puri | with detailed step by step recipe photos below. | [Combine the semolina, plain flour and salt and knead very well using chilled soda to make a semi-stiff dough. Cover it with a damp muslin cloth and keep aside for 10 minutes., Knead and divide the dough into 4 equal portions., Roll a portion of the dough into 175 mm. (7”) diameter circle., Cut into 7 equal circles using a cookie cutter of approx. 37 mm. (1½“) to 50 mm. (2”) size., Repeat step 3 and 4 to make more circles. Keep doing till the dough is over and you get 42 circles in total., Heat the oil in a deep non-stick pan, deep- fry few circles at a time, and press it slightly using a perforated spoon till it puffs up and are golden brown in colour from both the sides., Remove and drain on an absorbent paper and store in an air-tight container. Use as required., Soak the tamarind in ¾ cup of warm water for approximately half an hour. Strain out all the pulp through a sieve., Combine this pulp with the remaining ingredients except the black salt in a blender and grind to a fine paste using a little water (approximately ¼ cup)., Transfer the paste into a large bowl, add 3 cups of water, black salt and salt and mix well., If you find the water very spicy, then add jaggery and mix well. Jaggery will balance the spice level making the pani sweet-spicy., Chill for at least 2 to 3 hours, so that all the flavours blend very well., Serve 6 puris with pani in a bowl along with little khajur imli ki chutney, little mixed sprouts and little boondi in a plate., As you are rolling the puris out make sure you keep them covered with a damp muslin cloth., You can use ragda instead of the sprouts or boondi.] | [Energy, 329 cal, Protein, 9.4 g, Carbohydrates, 51.8 g, Fiber, 6.3 g, Fat, 9.1 g, Cholesterol, 0 mg, Sodium, 20.5 mg] | pani-puri-paani-puri-golgappa-recipe-2806r |
| rcp4885 | Panki ( Microwave Recipe) | NA | NA | [rice flour (chawal ka atta), urad dal (split black lentil) flour, curds (dahi), green chillies, cumin seeds (jeera) powder, oil, salt, oil, banana leaves (kele ka patta), green chutney] | 5 mins | 2 mins | [Gujarati Farsans, Jain Naashta] | 12Makes 12 pankis | Gujarati | Small rice pancakes steamed in-between banana leaves makes a great snack. The microwave version of the panki uses less oil compared to the conventional cooking method. | [Cut the banana leaves into rectangles approx. 100 mm. X 75 mm. (4" x 3"), grease one side with oil and keep aside., Combine all the ingredients for the panki in a bowl along with ¾ cup of water to make a thin batter., Place one banana leaf rectangle on a microwave safe plate with the greased side facing up., Spread 1½ tablespoons of the batter and place another leaf on top and press gently, taking care that the batter does not flow out of the leaf and is an even layer., Repeat to make 11 more pankis and microwave on high for 2 minutes., Serve hot with green chutney.] | [Energy, 21 cal, Protein, 0.5 g, Carbohydrates, 3.6 g, Fiber, 0.2 g, Fat, 0.5 g, Cholesterol, 0.1 mg, Sodium, 0.5 mg] | panki--microwave-recipe-4885r |
| rcp3866 | Papad Mangodi ki Sabzi Recipe, Rajasthani | Lunch | Veg | [papads, crushed readymade moong dal mangodi, curd (dahi), chilli powder, coriander (dhania) powder, dried mango powder (amchur), turmeric powder (haldi), oil, cumin seeds (jeera), mustard seeds ( rai / sarson), asafoetida (hing), salt] | 5 mins | 17 mins | [Rajasthani Sabzi, Sabzis with Gravies, Traditional Indian Sabzis, Jain Subzis, Quick Veg Indian Curry, Indian Pressure Cooker, Lunch Sabzi] | 4Makes 4 servings | Rajasthani | papad mangodi ki sabzi recipe | Rajasthani papad mangodi ki wadi | traditional Rajasthani sabji | with 34 amazing images. papad mangodi ki sabzi is a traditional Rajasthani dish. Learn how to make Rajasthani papad mangodi ki wadi. What a match – moong dal mangodi and urad dal papads! When this wholesome and tasty combo meets tangy curds and an assortment of spice powders, you get a spicy, tongue-tickling papad mangodi ki sabzi. A simple tempering of mustard and cumin seeds imparts an irresistible aroma to the papad mangodi ki sabzi. Papad and mangodi are stocked in every household in Rajasthan so making papad mangodi ki sabzi is an easy affair. Tips for papad mangodi ki sabzi. 1. Add the papad only towards the end as it will soften quickly. 2. Remove from the flame, add the curds mixture. Enjoy papad mangodi ki sabzi recipe | Rajasthani papad mangodi ki wadi | traditional Rajasthani sabji | with step by step photos. | [To make papad mangodi ki sabzi, combine the curds, chilli powder, coriander powder, dried mango powder, turmeric powder and 1 cup of water in a deep bowl and mix well using a whisk. Keep aside., Heat 1 tbsp of oil in a pressure cooker, add the coarsely crushed mangodis and sauté on a medium flame for 2 to 3 minutes., Add 1 cup of water, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat the remaining 1 tbsp of oil in a deep non-stick pan, add the cumin seeds, mustard seeds and asafoetida and sauté on a medium flame for a few seconds., Remove from the flame, add the curds mixture, cooked mangodi and salt and mix well., Switch on the flame and cook on a medium flame for 2 minutes, while stirring occasionally., Add the papad, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve papad mangodi ki sabzi immediately.] | [Energy, 150 cal, Protein, 4.7 g, Carbohydrates, 7.9 g, Fiber, 1.9 g, Fat, 10.9 g, Cholesterol, 8 mg, Sodium, 9.5 mg] | papad-mangodi-ki-sabzi-recipe-rajasthani-3866r |
| rcp32746 | Papad Paneer Crispies ( Kebabs and Tikkis Recipes) | Snacks | Veg | [paneer (cottagte cheese) cubes, red garlic (lehsun) chutney, papad, plain flour (maida), salt, oil] | 5 mins | 7 mins | [Deep-fried Indian Starters, High Tea Party, Cocktail Party, Kadai Veg, Quick Snacks / Quick Starters] | 16Makes 16 crispies | Indian | Paneer is a versatile ingredient that works with myriad ingredients, absorbing their flavours and complementing their textures effectively. Here, soft cubes of fresh paneer are sandwiched with a fiery red garlic chutney, dipped in a flour batter, rolled in crushed papad and deep-fried, resulting in mouth-watering Papad Paneer Crispies that win in terms of flavour and texture. | [Slice the paneer cubes into 2 halves., Apply a little garlic chutney on ½ of the paneer cubes. Sandwich with the remaining paneer cubes. Keep aside., Grind the papads in a blender to a coarse powder. Keep aside., Combine the flour with salt and ¼ cup of water to make a thin batter., Coat the sandwiched paneer cubes with the flour batter and then roll them in powdered papad., Heat the oil in a kadhai on a medium flame and deep-fry a few paneer pieces at a time, till they are golden brown in colour from all sides. Drain on absorbent paper and serve hot.] | [Energy, 63 cal, Protein, 1.6 g, Carbohydrates, 2.6 g, Fiber, 0.2 g, Fat, 5.1 g, Cholesterol, 0 mg, Vitamin A, 60.4 mcg, Vitamin B1, -0.1 mg, Vitamin B2, -0.1 mg, Vitamin B3, 0 mg, Vitamin C, 0.8 mg, Folic Acid, 0 mcg, Calcium, 44.5 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0.2 mg, Potassium, 5.7 mg, Zinc, 0 mg] | papad-paneer-crispies--kebabs-and-tikkis-recipes-32746r |
| rcp42605 | Papad Poha | Snacks | NA | [beaten rice (poha), powdered sugar, oil, salt, crushed papad] | 6 mins | 10 mins | [Gujarati Dry Snacks, Jain Naashta, Evening Tea Snacks, Pan, Indian Travel Food Dry Snacks] | 6Makes 6 cups | Gujarati | Feel the bursts of spicy energy on your palate as you munch on this traditional favourite from the kitchens of Gujarat. An ever-popular snack in the region, especially amongst Jains, the Papad Poha is a unique combination of roasted poha and crushed papad seasoned simply but effectively with a dash of salt and sugar. It is very important to use thin poha for this recipe. Also ensure that the oil is hot because that’ll help the seasoning to stick on to the poha. Cool and store in an airtight container to munch on whenever you wish. Try other jar snacks like Poha Chivda or Kolhapuri Bhadang Murmura. | [Heat a deep aluminium pan and dry roast the thin beaten rice on a medium flame for 8 to 10 minutes, while stirring continuously using two spoons., Switch off the flame, add the powdered sugar, hot oil and salt and mix very well., Add the papad and toss well., Cool completely and serve or store in an air-tight container. Use as required.] | [Energy, 358 cal, Protein, 6.9 g, Carbohydrates, 52.4 g, Fiber, 3 g, Fat, 13.4 g, Cholesterol, 0 mg, Sodium, 5.4 mg] | papad-poha-42605r |
| rcp4891 | Papad Poha ( Microwave Recipe) | Snacks | NA | [papad, beaten rice (poha), mustard seeds ( rai / sarson), roasted chana dal (daria), green chillies slit green chillies, curry leaves (kadi patta), turmeric powder (haldi), asafoetida (hing), powdered sugar, oil, salt] | 2 mins | 4 mins | [Jain Naashta, Quick Snacks / Quick Starters] | 2Makes 1.5 cups | Jain | Flaked rice and papad sautéed with spices and peanuts. Using thinner variety of poha known as patla poha or nylon poha, helps to make crispier snack. | [Place 5 papads separately on the microwave safe plate and microwave on high for 20 seconds. Cool and crush., Combine the papad and poha in microwave safe, flat plate and microwave on high for 1 more minute., In a 150 mm. (6") microwave safe bowl, combine the oil, mustard seeds and chana dal and microwave on high for 2 minutes., Add the green chillies, curry leaves, turmeric powder and asafoetida and microwave on high for 1 more minute., Add this to the papad poha mixture. Add salt and sugar and mix well., Cool completely and store in an air-tight container.] | [Energy, 319 cal, Protein, 8.9 g, Carbohydrates, 46.1 g, Fiber, 4.7 g, Fat, 11 g, Cholesterol, 0 mg, Sodium, 10.6 mg] | papad-poha--microwave-recipe-4891r |
| rcp1510 | Papad Potato Roll | NA | Veg | [papad, boiled , peeled and mashed potatoes, plain flour (maida), chopped green chillies, chilli powder, garam masala, salt, lemon juice, chopped coriander (dhania), oil, green chutney] | 10 mins | 10 mins | [Vegetarain Kebabs, Deep-fried Indian Starters, Deep Fry, Indian Birthday Party, High Tea Party, Cocktail Party, Pan] | 6Makes 6 rolls (6 roll ) | Indian | Papad Potato Rolls features a more scrumptious filling rolled up into papads, which are then deep-fried. You could serve it as an appetizer or with cocktails; on the other hand, you could also opt for it as a standalone snack with tea. | [Combine the plain flour and ¾ cup of water in a deep bowl and mix well using a whisk. Keep aside., Combine the potatoes, green chillies, chilli powder, garam masala, salt, lemon juice and coriander in a bowl and mix well., Divide the mixture into 6 equal portions and shape each portion into 50 mm. (2”) oval rolls., Dip each roll in the plain flour-water mixture and roll in the papad till they are evenly coated from all the sides., Heat the oil in a deep non-stick kadhai and deep-fry, a few rolls at a time, till they turn golden brown in colour from all the sides. Drain on absorbent paper., Serve immediately with green chutney.] | [Energy, 132 cal, Protein, 3.6 g, Carbohydrates, 15.3 g, Fiber, 2 g, Fat, 6.3 g, Cholesterol, 0 mg, Vitamin A, 129.2 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.4 mg, Vitamin C, 4.6 mg, Folic Acid, 2.6 mcg, Calcium, 6.6 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 3.1 mg, Potassium, 56.8 mg, Zinc, 0.1 mg] | papad-potato-roll-1510r |
| rcp3452 | Papad Stuffed Parathas | Dinner | Veg | [whole wheat flour (gehun ka atta), oil, salt, papad, oil, chopped onions, salt, chilli powder, chopped coriander (dhania), peanut oil] | 20 mins | 20 mins | [Punjabi roti recipes | Punjabi parathas, Breakfast Theplas, Parathas, Stuffed Veg Parathas, Tava, Indian Travel Food Paratha, Stuffed Paratha Recipes for Dinner, North Indian Dinner] | 6Makes 6 parathas | Punjabi | papad stuffed paratha | papad paratha recipe | parathas stuffed with papad | with 30 amazing images. papad stuffed paratha is a yummy paratha where whole wheat parathas are stuffed with a papad filling made of papad, onions, coriander and chilli powder. In most homes, left-overs vegetables are used for making delicious stuffed parathas. But this is a paratha with a difference. Since papad is a personal favourite of mine, I have invented this unique type of paratha with a spicy papad filling. I have used fried papad for the stuffing, but you can also roast the papads if you wish. I am sure this papad stuffed paratha will be an all time favourite for all papad lovers. Serve papad paratha with a bowl of curds. Enjoy papad stuffed paratha | papad paratha recipe | parathas stuffed with papad | with detailed step by step photos below. | [Combine all the ingredients and knead into a soft dough using enough water., Cover with a muslin cloth and keep aside for 15 minutes. Divide the dough into 6 equal portions., Heat the oil for deep-frying, put the papad one at a time and deep-fry till golden brown in colour from both the sides. Drain on an absorbent paper. Crush the papad lightly. Keep aside., Put the onions in a deep bowl, add little salt and mix well., Cover with a lid and keep aside for 15 minutes., Squeeze out all the extra water and keep aside., In a deep bowl , add the deep-fried papad, onions, chilli powder, coriander and little salt and mix well., Divide the mixture into 6 equal parts. Keep aside., Roll out one portion of the dough into a circle of 75 mm. (3") diameter., Place one portion of the papad filling in the center of the dough circle., Bring together all the sides in the center and seal tightly., Roll out again into a circle of 125 mm. (5") diameter with the help of a little flour., Cook the paratha on a tava (griddle), using 1 tsp of peanut oil until both sides are golden brown., Repeat with the remaining dough and filling to make 5 more parathas., Serve the papad stuffed parathas hot.] | [Energy, 140 cal, Protein, 2.8 g, Carbohydrates, 17 g, Fiber, 2.8 g, Fat, 7.1 g, Cholesterol, 0 mg, Sodium, 5.4 mg] | papad-stuffed-parathas-3452r |
| rcp2787 | Papadi (chaat), Papdi | Snacks | NA | [plain flour (maida), carom seeds (ajwain), oil, salt, oil, oil] | 2 mins | 20 mins | [Chaat, Indian Jar Snacks] | 42Makes 42 papdis | Indian | papdi | papadi recipe | papri recipe | how to make fried papdi for chaat | homemade papdi for chaat | with 21 amazing images. Papdis are crispy small flat puris used in Indian chaats. Making papadi at home requires slight effort and time, but that's worth it. Learn how to make fried papdi for chaat at home in a step-by-step fashion. To make papri recipe, you need only 4 ingredients – maida, carom seeds, salt and oil. Knead a firm dough using maida, carom seeds, salt and little oil. Roll into small roundels and deep fry them till golden brown in colour. Crispy fried papadis are ready. Remember to make the papadi dough stiff and to roll it out as thinly as possible. Prick each papadi well before frying to ensure that they do not puff up while deep-frying in oil. You can choose to roll out small papadis individually or a large dough circle and cut out small rounds using a cookie cutter or vati. The second option is more time and energy saving though. Moreover you can can replace plain flour (maida) with whole wheat flour or also make these papdis using a combination of the two flours. Make large quantities of this recipe, so that you can rustle up a chaat recipe when unexpected guests arrive! Enjoy papdi | papadi recipe | papri recipe | how to make fried papdi for chaat | homemade papdi for chaat | with step-by-step images. | [To make papdi, mix the plain flour, ajwain, oil and salt and add enough water to make a firm dough., Knead well using ¼ tsp of oil., Cover with a lid and keep aside for 15 minutes., Divide the dough into 5 equal portions and roll one portion of the dough into about175 mm. (7") diameter circle, without using flour., Take a small cookie cutter or vati of 1¾" and cut 5 small puris from it., Gather up the scraps, knead, roll and repeat the process. You will get 42 papdis in all., Prick each papdi with a fork evenly, so that they do not puff up while frying., Heat the oil in a deep non-stick pan and deep fry a few papdis at a time over a medium flame till they turn golden brown and crisp from both the sides., Cool the papdis completely and use as required or store in an air-tight container.] | [Energy, 23 cal, Protein, 0.3 g, Carbohydrates, 2 g, Fiber, 0 g, Fat, 1.5 g, Cholesterol, 0 mg, Sodium, 0.3 mg] | papadi-chaat-papdi-2787r |
| rcp1070 | Papas Con Queso, Mexican Stuffed Cheese Potatoes | Snacks | Veg | [medium potatoes , parboiled, melted butter, salt, grated processed cheese, chopped green chillies, milk, hot and sweet sauce] | 15 mins | 0 mins | [vegetarian Mexican Starters, Indian Snacks for Entertaining, Evening Tea Snacks, Mexican Party, High Tea Party, Western Party, Cocktail Party] | 10Makes 10 servings | Indian | A yummy Mexican snack of potatoes, baked with a cheesy stuffing. Papas Con Quesco has the pleasant flavour of potatoes and cheese, dotted with green chillies, and laced with hot and sweet sauce. It is quite a fascinating experience, with its enjoyable texture and exotic taste. You can serve it as a snack or as a starter. | [Cut each potato vertically into 2 halves., Scoop the centre of each potato half a little, using a spoon so that a light depression is formed for the stuffing. Keep the scooped potato aside., Brush a little melted butter on each potato halve and then sprinkle a little salt over them., Combine the scooped potatoes, cheese, green chillies, milk and salt in a deep bowl and mix well., Divide this stuffing into 10 equal portions., Stuff each potato halve with a portion of the prepared stuffing and spread ½ tsp of hot and sweet sauce over it and place them on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 15 minutes., Serve immediately.] | [Energy, 17 cal, Protein, 1.1 g, Carbohydrates, 0.4 g, Fiber, 0 g, Fat, 1.2 g, Cholesterol, 0 mg, Vitamin A, 15.7 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 0 mg, Folic Acid, 0.2 mcg, Calcium, 37.9 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0.6 mg, Potassium, 2.7 mg, Zinc, 0 mg] | papas-con-queso-mexican-stuffed-cheese-potatoes-1070r |
| rcp38843 | Papaya and Mango Puree ( Baby and Toddler) | NA | NA | [chopped papaya, chopped alphonso mango] | 5 mins | 0 mins | [Mixer, Recipes for Weaning, Recipes for Weaning (8 to 9 months), Babies recipes, 6 to 18 months] | Makes 0.5 cup | NA | Papaya and mango are a lovely duo! They balance each other well in flavour, have a similar colour, and reinforce the vitamin A content doubly well! Vitamin A, from both the fruits, does wonders for your child’s vision and skin, while the fibre from papaya improves digestion. The Papaya and Mango Purée is easy to swallow and so tasty that all babies are sure to love it. | [Combine the papaya and mango in a mixer and blend till smooth., Serve immediately.] | [Energy, 38 kcal, Protein, 0.4 gm, Carbohydrates, 8.6 gm, Invisible Fat, 0.2 gm, Fibre, 1.6 gm, Vitamin A, 1220.6 mcg, Vitamin C, 25.7 mg] | papaya-and-mango-puree-----baby-and-toddler-38843r |
| rcp6210 | Papaya Coconut Drink | NA | Veg | [papaya cubes, coconut meat (nariyal ki malai), coconut water (nariyal ka pani), ice-cubes] | 5 mins | 0 mins | [Indian Juices, Indian Mocktails, No Cooking Veg Indian, Island Party, Mixer, Juicer and Hopper, Hypothyroidism Diet] | 2Makes 2 glasses | Indian | papaya coconut drink recipe | Indian coconut papaya summer drink | healthy papaya coconut juice | with 17 amazing images. papaya coconut drink recipe | Indian coconut papaya summer drink | healthy papaya coconut juice is a perfect combo of taste and nourishment in one glass. Learn how to make Indian coconut papaya summer drink. Indian coconut papaya summer drink shares it's colour with the sun during twilight which is a delight to the eye and the taste buds! It is a perfect breakfast drink on the go when you have no time for breakfast. Coconut water is an age-old remedy to beat the heat and cool your body. It is also an excellent source of potassium that is required for maintaining the water balance in our body as well as for normal functioning of the heart. Fibre from papaya works at its best when fluid is made available as it absorbs the water and swells, which eases bowel movements and thus keeps our body away from unwanted toxins. You are sure to enjoy every sip of this healthy papaya coconut juice. Moreover the vitamin A and vitamin C in papaya work their antioxidant magic and help protect the health of cells and organs. All healthy individuals, weight-watchers, heart patients can add this papaya coconut drink to their menu. Tips for papaya coconut drink. 1. Add 10 to 12 ice cubes or crushed ice. This will chill the papaya coconut juice. 2. The papaya cubes must be deseeded. Enjoy papaya coconut drink recipe | Indian coconut papaya summer drink | healthy papaya coconut juice | with step by step photos. | [To make papaya coconut drink, combine the papaya cubes, coconut meat, coconut water and ice cubes in a mixer jar and blend well till smooth., Serve the papaya coconut drinkimmediately., This recipe doesn’t turn out good in a juicer (hopper) because the texture of papaya is very soft.] | [Energy, 61 cal, Protein, 1.3 g, Carbohydrates, 11 g, Fiber, 9 g, Fat, 1.4 g, Cholesterol, 0 mg, Sodium, 4.2 mg] | papaya-coconut-drink-6210r |
| rcp40111 | Papaya Green Apple Smoothie, Healthy Apple Papaya Smoothie | Snacks | Veg | [chopped papaya, chopped green apple, orange segments, curd (dahi), ice-cubes, vanilla essence] | 15 mins | 0 mins | [Indian Milkshakes & Smoothies, Mixer, Quick 5 Ingredients, Healthy Foods for Kids, Indian Healthy Veg Snack, Antioxidant Rich Indian, Healthy Fruit Snacks] | 5Makes 5 glasses | Indian | papaya green apple smoothie recipe | healthy apple papaya Indian smoothie | seb papaya smoothie | with 16 amazing images. papaya green apple smoothie recipe | healthy apple papaya Indian smoothie | seb papaya smoothie is a perfect on the go nourishing drink when you have no time for breakfast. Learn how to make healthy apple papaya Indian smoothie. To make papaya green apple smoothie, combine all the ingredients in a mixer and blend till smooth and frothy. Pour the smoothie into 5 individual glasses and serve immediately or refrigerate and serve later. The delightful flavour and amazing texture of this seb papaya smoothie will surely be noticed by you! An amazing blend of fruits, curds and vanilla essence makes this a real heart throb. You can add Greek yoghurt as a substitute to curd. In fact, once you taste it, this papaya green apple smoothie will win hands down over any junky snack you might consider as an alternative. And it is good for you too, as it contains ample good fat to keep you energetic and active throughout the day. Plus, fibre-rich green apples are bound to keep you satiated for a long time. You will be happy to note that this slow and steady energy giver is perfect for driving you through a workout or sports activity. This healthy apple papaya Indian smoothie has not been strained and thus most of the fibre is retained. So this smoothie is a wise pick for weight-watchers and heart patients patients. Tips for papaya green apple smoothie. 1. Add 1/2 tbsp honey (optional). We have shown it here if you wish to make your smoothie really sweet. Usage of green apples provides natural sweetness. I made this smoothie without honey. 2. Put the 2 cups roughly chopped papaya into the freezer as this is important aspect of getting the smoothie chilled. Enjoy papaya green apple smoothie recipe | healthy apple papaya Indian smoothie | seb papaya smoothie | with step by step photos. | [Combine all the ingredients in a mixer and blend till smooth and frothy., Pour the smoothie into 5 individual glasses and serve immediately or refrigerate and serve later.] | [Not Given] | papaya-green-apple-smoothie-healthy-apple-papaya-smoothie-40111r |
| rcp1329 | Papaya Juice | BreakFast | NA | [papaya cubes, lemon juice, honey, vanilla extract vanilla essence, ice-cubes] | 5 mins | 0 mins | [Indian Juices, Mixer, Healthy Indian Breakfast Juices, Smoothies, Healthy Drinks Smoothies & Milkshakes] | 2Makes 2 small glasses | Indian | papaya juice recipe | Indian papaya juice | healthy papaya detox juice with lemon | with 14 amazing images. papaya juice recipe | Indian papaya juice | healthy papaya detox juice with lemon | is a bright orange coloured drink which is aptly flavoured with lemon juice. Learn how to make healthy Indian papaya juice. Papaya, a fruit that is synonymous with breakfast for many people, comes to you in yet another exciting form here! Papaya, blended with lemon juice and vanilla extract, gives you a super healthy Indian papaya juice which is lusciously thick and very flavourful juice. This is a quick and easy papaya juice that attracts you with its glowing orange colour. With its pleasant taste and nutritional goodness, it will also make you glow in the same way! Reap more and more benefits with this papaya juice. Firstly, papaya abounds in vitamin A which aid in eye, hair and skin health. Secondly, the vitamin C in it boosts immune health and prevents the onset of diseases. Tips for papaya juice. 1. Put the 1 cup roughly chopped papaya into the freezer as this is an important aspect of getting the juice chilled. 2. This is the vanilla extract we used to give a nice subtle flavour to the juice. Indian made (sprig) and gives a far better taste than vanilla essence. NOTE, you can use either. 3. Add 12 ice cubes. This will chill the papaya juice with lemon. Enjoy papaya juice recipe | Indian papaya juice | healthy papaya detox juice with lemon | with step by step photos. | [Combine all the ingredients in a mixer and blend till smooth and frothy., Pour equal quantities of the juice into 2 individual glasses and serve chilled.] | [Energy, 53 cal, Protein, 0.5 g, Carbohydrates, 13.3 g, Fiber, 0.6 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 4.6 mg] | papaya-juice-1329r |
| rcp4684 | Papaya Mango Smoothie ( Healthy Breakfast) | BreakFast | Veg | [papaya purée, mango pulp, sugar, lemon juice, crushed ice] | 7 mins | 0 mins | [Breakfast, Indian Milkshakes & Smoothies, Low Cal Beverages, No Cooking Veg Indian, Mixer, Quick Breakfast Indian, Kids Recipes for Increasing Immunity] | 2Makes 2 glasses | Indian | If you do not have time for an elaborate breakfast, whip up a Papaya Mango Smoothie. It is flavourful and colourful and nutritious too, as both papaya and mango are rich in vitamins and antioxidants. This sumptuous smoothie will surely keep you satiated and energetic till lunchtime, just as though you have had a full breakfast. | [Combine all the ingredients and blend in a mixer till smooth., Pour into 2 individual glasses and serve immediately topped with crushed ice., This recipe cannot be made in a hopper as mango pulp cannot be added to the hopper. Also, since papaya is soft, juicing it in a hopper is difficult.] | [Energy, 182 cal, Protein, 1.9 g, Carbohydrates, 41.7 g, Fiber, 2.5 g, Fat, 0.8 g, Cholesterol, 0 mg, Sodium, 40.2 mg] | papaya-mango-smoothie---healthy-breakfast-4684r |
| rcp36259 | Papaya Melon Smoothie, Indian Muskmelon Kharbooja Smoothie | NA | Veg | [chopped papaya, chopped muskmelon (kharbooja), curd (dahi), milk, sugar, ice-cubes, crushed ice] | 10 mins | 0 mins | [Indian Milkshakes & Smoothies, No Cooking Veg Indian, Mixer, Kids Recipes for Increasing Immunity, Antioxidant Indian Smoothies] | 2Makes 2 glasses | Indian | papaya melon smoothie recipe | melon papaya smoothie | muskmelon kharbooja smoothie with curds and milk | with 12 amazing images. papaya melon smoothie is a muskmelon kharbooja smoothie made with curds and milk. We have got you a tasty melon papaya smoothie which will help you beat the summer heat. Making papaya and melon smoothie is easy and can be prepared quickly. All we have done is combined muskmelon, papaya, curd, milk, sugar and ice-cubes. We have blend everything until smooth and served papaya melon smoothie immediately topping it with crushed ice. The specialty of smoothies is that the strangest of ingredients combine well to give great results! you might never have thought of combining papayas and muskmelons, but try the papaya melon smoothie and you are sure to fall in love with this combination. You can also make papaya melon smoothie healthy by skipping sugar and using skimmed milk and low fat curd in the recipe. Make melon papaya smoothie for your kids after school or serve with evening snack, it will help keep them fuller and is super healthy. Enjoy papaya melon smoothie recipe | melon papaya smoothie | muskmelon kharbooja smoothie with curds and milk | with detailed step by step recipe photos and video below. | [To make papaya melon smoothie, combine the papaya, muskmelon, curds-milk mixture, sugar and ice-cubes and blend in a juicer till the mixture is smooth and frothy., Pour equal quantities of the smoothie into 2 individual glasses., Serve the papaya melon smoothie immediately topped with 2 tbsp of crushed ice in each glass.] | [Energy, 119 cal, Protein, 2.7 g, Carbohydrates, 16.8 g, Fiber, 0.9 g, Fat, 3.4 g, Cholesterol, 8 mg, Sodium, 52.9 mg] | papaya-melon-smoothie-indian-muskmelon-kharbooja-smoothie-36259r |
| rcp41849 | Papaya Muskmelon Infused Coconut Water | NA | NA | [papaya cubes, muskmelon (kharbooja) cubes, tender coconut water] | 5 mins | 0 mins | [Low Cal Beverages, Healthy Indian Drinks and Juices, Detox Water, Fruit Infused Water, Detox Water with Coconut Water and Fruits, Antioxidant Drinks] | 1Makes 1 servings | Indian | Papaya muskmelon infused coconut water provides you with just the right amount of Vitamin A and antioxidants required to detoxify your system. Have this drink first thing in the morning to make you feel relaxed. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the fruits in the pitcher along with coconut water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The fruits can be discarded or more coconut water can be added to make more detox water. Do not use the fruits for more than twice. You can also try other Fruit Infused Water recipes from our collection like the Apple Carrot Beetroot Infused Water or Apple Carrot Ginger Honey Infused Water . | [Put the 3 papaya cubes, all the muskmelon cubes and the remaining 3 papaya cubes in the infusing tube and close the lid., Fill the bottle with coconut water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 2 to 3 hours.] | [Not Given] | papaya-muskmelon-infused-coconut-water-41849r |
| rcp33699 | Papaya Orange Drink | NA | NA | [orange juice, chopped papaya, coconut milk (nariyal ka doodh), crushed ice] | 10 mins | 0 mins | [Indian Drinks / Sharbats, Indian Milkshakes & Smoothies, Mixer, Cancer Juices, Antioxidant Drinks] | 4Makes 4 glasses | Indian | papaya orange drink recipe | healthy orange papaya drink | orange papaya coconut drink | coconut papaya drink | with 8 amazing images. Papaya orange juice is a healthy concoction, which is most pleasing during summers. This healthy orange papaya drink has a touch of coconut milk in it, thus giving it slightly Thai touch. Learn how to make orange papaya coconut drink. To make papaya orange drink, combine the freshly made orange juice, papaya and thick coconut milk in a mixer jar and blend till smooth. Ensure that no pieces remain in the drink. Papaya in healthy orange papaya drink is a good laxative and thus aids in preventing and relieving constipation. Further orange juice is brimming with vitamin C and vitamin A – both the nutrients which help to enhance your body’s disease fighting capacity. These antioxidants also work together to achieve a flawless wrinkle-free skin. This drink is best for senior citizens who cannot chew easily. They can make up for their nutrients of the day. Cancer patients with anorexia or mouth sores can also indulge in this coconut papaya drink. If you wish you can also use thick curd as an alternative to coconut milk to make papaya orange drink. Curd is also probiotic and good for digestion. Papaya is sweet and thus this drink doesn’t require sugar. Keep it natural and free of refined carbs. Enjoy papaya orange drink recipe | healthy orange papaya drink | orange papaya coconut drink | coconut papaya drink | with step by step photos. | [To make papaya orange drink, combine all the ingredients except the ice and blend in a mixer till smooth., Place some crushed ice in each glass. Pour the papaya orange drink over it., Serve the papaya orange drink immediately.] | [Energy, 202 cal, Protein, 3.1 g, Carbohydrates, 45.7 g, Fiber, 4.7 g, Fat, 0.8 g, Cholesterol, 0 mg, Sodium, 21.6 mg] | papaya-orange-drink-33699r |
| rcp41601 | Papaya Pear and Yoghurt Smoothie | BreakFast | NA | [papaya cubes, pear cubes, greek yoghurt curd (dahi), coconut milk (nariyal ka doodh), sunflower seeds (surajmukhi ke beej), vanilla extract vanilla essence, ice-cubes] | 10 mins | 0 mins | [Indian Milkshakes & Smoothies, Quick breakfast, Mixer, Quick 4 Ingredients, Indian Breakfast Recipes for Kids, Healthy Indian Breakfast Juices, Smoothies, Healthy Drinks Smoothies & Milkshakes] | 3Makes 3 glasses | Indian | papaya pear yoghurt smoothie | papaya coconut smoothie with Greek yoghurt | folic acid, vitamin b1,2 rich Indian no sugar smoothie | with 12 amazing images. papaya pear yoghurt smoothie can be prepared year round in India due to easy availability of ingredients. Learn how to make papaya coconut smoothie with Greek yoghurt. A mellow combination of fruits makes this a pleasant and soothing papaya pear yoghurt smoothie that will rejuvenate you. Both pear and papaya are easily available fruits, so you can make this any time. Curd gives the folic acid, vitamin b1,2 rich Indian smoothie a nice tang, while papaya gives it a vibrant colour and volume. Pear, on the other hand, gives a juicy sweetness to the smoothie. Enjoy the papaya, pear and yoghurt Smoothie immediately after preparation to enjoy its fresh taste and creamy mouth-feel. Greek yoghurt provides the protein. The lauric acid present in coconut milk has a positive effect on cholesterol levels and improves heart health too. Sunflower Seeds are very rich in vitamin E that can fight free radical damage. It is a nice way to include papayas in your breakfast. You will also relish other papaya based smoothies like the Papaya and Green Apple Smoothie and the Papaya Mango Smoothie. Enjoy papaya pear yoghurt smoothie | papaya coconut smoothie with Greek yoghurt | folic acid, vitamin b1,2 rich Indian no sugar smoothie | with step by step photos. | [To make papaya pear and yoghurt smoothie, in a mixer put papaya cubes, pear cubes, greek yoghurt or curd, coconut milk , sunflower seeds, vanilla extract or vanilla essence and ice cubes., Blend till smooth and frothy., Pour equal quantities of the smoothie into 3 individual glasses., Serve papaya pear and curd smoothie chilled.] | [Energy, 164 cal, Protein, 5.3 g, Carbohydrates, 16.6 g, Fiber, 3.7 g, Fat, 9.1 g, Cholesterol, 0 mg, Sodium, 30.3 mg] | papaya-pear-and-yoghurt-smoothie-41601r |
| rcp4204 | Papaya Pineapple and Banana Drink | NA | NA | [papaya cubes, pineapple cubes, banana cubes, lemon juice, ice-cubes] | 10 mins | 0 mins | [Indian Beverages, Indian Drinks, Healthy Indian Drinks and Juices, B Vitamins] | 3Makes 3 glasses | Indian | papaya pineapple banana drink recipe | Indian pineapple papaya juice | no sugar healthy papaya pineapple banana drink | with 12 amazing images. papaya pineapple banana drink is a perfect drink to overcome constipation. Learn how to make no sugar healthy papaya pineapple banana drink. papaya pineapple banana drink is a refreshing and nutritious juice that is made with three tropical fruits: papaya, pineapple, and banana. An eye-catching , fibre-rich papaya pineapple banana drink whipped up with nature’s harvest! The papaya pineapple and banana juice is a really tasty and satiating home remedy for constipation, as all three fruits are known for their laxative properties. Since this Indian pineapple papaya juice is not strained, it retains a lot of fibre, which is essential for improving bowel movement. Whenever preparing home remedies, especially those with fruits and vegetables, have it fresh as soon as it is prepared, in order to get the maximum benefit of the nutrients. papaya pineapple banana drink is a healthy high fibre recipe for constipation. The drink is low in calories and fat, making it a healthy choice for people who are watching their weight. One glass of papaya pineapple banana drink has 108 calories. pro tips for papaya pineapple banana drink 1. Add 1 tsp lemon juice. Lemon juice has a tart and acidic flavor that can help to brighten up the flavor of a juice. Lemon is a very good source of vitamin C and thus helps in the production of white blood cells and antibodies in the blood which attacks invading microorganisms, prevents infection and builds immunity. 2. Add 25 ice-cubes. This will chill the drink. 3. papaya pineapple banana drink is a good source of antioxidants, which can help protect the body against damage from free radicals. See our antioxidant rich Indian juices. Enjoy papaya pineapple banana drink recipe | Indian pineapple papaya juice | no sugar healthy papaya pineapple banana drink | with step by step photos. | [To make papaya pineapple and banana drink, in a mixer put papaya cubes, pineapple cubes and banana cubes., Add lemon juice and 1/2 cup chilled water., Add 25 ice-cubes., Blend till smooth., Pour equal quantities of the drink into 3 individual glasses., Serve papaya pineapple and banana juice immediately.] | [Energy, 108 cal, Protein, 1.3 g, Carbohydrates, 24.7 g, Fiber, 3.3 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 23 mg] | papaya-pineapple-and-banana-drink-4204r |
| rcp5623 | Papaya Pineapple Juice | NA | NA | [papaya cubes, pineapple cubes, ice-cubes] | 10 mins | 0 mins | [Indian Juices, Mixer, Kids Recipes for Increasing Immunity, Vitamin C Rich Indian recipes, High Fiber, Recipes for Increasing immunity, Recipes for Healthy Eyes] | 2Makes 2 glasses | Indian | papaya pineapple juice recipe | healthy pineapple papaya juice | papaya juice benefits | with 4 amazing images. Papaya pineapple juice is a satiating concoction which can be served for breakfast or as a healthy snack option as well. Healthy pineapple papaya juice is a quick fix up recipe which is so eye appealing that it’s difficult to resist. Try it out and learn about papaya juice benefits too. There is a wise combination of fruits when it comes to taste and texture of papaya pineapple juice, because the mild sweetness and tang of papaya and pineapple complement each other well, just as their creamy and juicy consistencies do. You would never have imagined that there is such a tasty way to staying young! Well, this delectable pineapple papaya juice gives you ample vitamins like C and A, which keeps your skin glowing and wrinkle free. This is because Vitamin C helps in collagen synthesis. The vitamin A helps in clear vision and delaying the macular degeneration and cataract of the eyes. Papaya is also known to show laxative effect and prevent constipation. Pineapple, on the other hand, goes ahead to build your immunity and provide disease resistance power. So the combo of two in the form of papaya pineapple juice will not disappoint you. Serve this healthy pineapple papaya juice on days you have no time to whip up a breakfast or snack. Enjoy papaya pineapple juice recipe | healthy pineapple papaya juice | papaya juice benefits | with step by step photos. | [To make papaya pineapple juice, combine all the ingredients along with ¾ cup of cold water in a mixer and blend till smooth., Pour the papaya pineapple juice into 2 individual glasses and serve immediately.] | [Energy, 83 cal, Protein, 1.2 g, Carbohydrates, 19 g, Fiber, 3.4 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 37.4 mg] | papaya-pineapple-juice-5623r |
| rcp3053 | Papaya Puree for Babies | NA | NA | [chopped papaya] | 5 mins | 0 mins | [Mixer, Post Surgery Diet, Post Surgery Full Fluid Diet] | Makes 0.5 cup | NA | papaya puree for babies | how to make papaya puree for babies | papaya puree for 6 month old baby | with 7 amazing images Papaya Puree for Babies has a large number of valuable nutrients. It improves digestion, and nourishes your baby with vitamin A, so make sure you introduce your little one to Papaya Purée at the right age, to develop an early liking for it. When preparing this easy Papaya Puree for Babies, make sure you blend the papaya well till you get a smooth, lump-free purée. To get this right, use a fully-ripened and soft papaya. Begin with a small quantity like 1 tbsp of Papaya Puree for Babies and gradually increase it to ½ cup. Enjoy papaya puree for babies | how to make papaya puree for babies | papaya puree for 6 month old baby with detailed step by step photos. | [Blend the papaya in a mixer till smooth., Serve the papaya puree for babies immediately.] | [Energy, 45 cal, Protein, 0.8 g, Carbohydrates, 10.1 g, Fiber, 1.1 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 8.4 mg] | papaya-puree-for-babies-3053r |
| rcp41353 | Papaya Smoothie | Snacks | NA | [papaya cubes, milk, curd (dahi), honey, vanilla extract vanilla essence, ice-cubes] | 10 mins | 0 mins | [Indian Milkshakes & Smoothies, Quick breakfast, Mixer, Quick 4 Ingredients, Indian snacks under 10 minutes, Kids High Energy Indian Foods, Post Surgery Diet] | 4Makes 4 small glasses | Indian | papaya smoothie recipe | healthy Indian papaya smoothie | papaya smoothie with curds and milk | with 18 amazing images. papaya smoothie recipe | healthy Indian papaya smoothie | papaya smoothie with curds and milk is a bright orange coloured drink which is aptly flavoured. Learn how to make healthy Indian papaya smoothie. Papaya, a fruit that is synonymous with breakfast for many people, comes to you in yet another exciting form here! Papaya, blended with milk and curds, gives you a super healthy Indian papaya smoothie which is lusciously thick and very flavourful smoothie. We have just sweetened it mildly with honey, because the natural taste of papaya is awesome. Serve the papaya smoothie with curds and milk immediately upon preparation to enjoy the creamy mouth-feel. Reap more and more benefits with this papaya smoothie. Firstly, papaya abounds in vitamin A which aid in eye, hair and skin health. Secondly, the vitamin C in it boosts immune health and prevents the onset of diseases. Dairy products like curd and milk are bone strengthening ingredients as they abound in calcium and protein. Being rich in Vitamin A and Vitamin C, it helps to protect against heart diseases by oxidizing the excess cholesterol. heart patients and weight-watchers can sip on this drink at any time of the day. You can also indulge in other delectable smoothies like the papaya mango smoothie, and papaya and green apple smoothie. Tips for papaya smoothie. 1. Put the 2 cups roughly chopped papaya into the freezer as this is an important aspect of getting the smoothie chilled. 2. This is the vanilla extract we used to give a nice subtle flavour to the smoothie. Indian made (sprig) and gives a far better taste than vanilla essence. NOTE, you can use either. 3. Add 12 ice cubes. This will chill the smoothie. Enjoy papaya smoothie recipe | healthy Indian papaya smoothie | papaya smoothie with curds and milk | with step by step photos. | [To make papaya smoothie, combine all the ingredients in a mixer and blend till smooth., Pour the papaya smoothie into 4 small glasses and serve immediately.] | [Energy, 98 cal, Protein, 3.1 g, Carbohydrates, 12.3 g, Fiber, 0.6 g, Fat, 4.1 g, Cholesterol, 10 mg, Sodium, 16.3 mg] | papaya-smoothie-41353r |
| rcp38809 | Papaya Tarkari, Raw Papaya Sabzi | NA | Veg | [raw papaya cubes, oil, panch phoron, bay leaf (tejpatta), chopped tomatoes, chopped green chillies, turmeric powder (haldi), chilli powder, ginger (adrak) paste, salt] | 10 mins | 28 mins | [Bengali Sabzis / Veg Gravies, Sukhi Sabzis, Traditional Indian Sabzis, Kadai Veg, Diabetic Sabzis, Healthy Heart Sabzi, Low Calorie Weight Loss Basic] | 4Makes 4 servings | Bengali | papaya tarkari recipe | Bengali style raw papaya sabzi | healthy papaya tarkari vegetable | with 37 amazing images. papaya tarkari recipe | Bengali style raw papaya sabzi | healthy papaya tarkari vegetable is a unique sabzi made with raw papaya and tomatoes. Learn how to make Bengali style raw papaya sabzi. To make papaya tarkari, heat the oil in a kadhai and add the panch phoron seeds and bayleaf. When the seeds crackle, add the tomatoes, green chillies, turmeric powder, chilli powder and ginger paste and sauté on a medium flame for 2 minutes. Add the papaya, salt and 1¼ cups of water, mix well and cook on a medium flame for 20 to 25 minutes or all the water dries up and the papaya gets cooked. Serve hot. The humble papaya has a great many followers today, thanks to its nutritional benefits. It not only ensures an ample dose of vitamins, it also improves metabolism and keeps the body clean and fit. Papaya tarkari is a way in which you can include the raw form also in your diet. This healthy papaya tarkari vegetable has appreciable amounts of vitamin A and vitamin C , both the nutrients which act as antioxidants. Together they can promote healthy vision, skin and hair. They can work wonders to boost immunity and fight diseases as well. Heart patients, weight-watchers and diabetics can enjoy this sabzi as a part of their meal. Small quantities of fibre from this sabzi can be beneficial for the gut too. Here raw papaya is flavoured simply with tomatoes, ginger and chilli, and tempered aromatically with panch phoron. You will love the traditional yet refreshingly light flavours of this Bengali style raw papaya sabzi. Tips for papaya tarkari. 1. If you wish, you can replace, panch phoron seeds with cumin seeds. 2. Serve papaya tarkari with roti. Enjoy papaya tarkari recipe | Bengali style raw papaya sabzi | healthy papaya tarkari vegetable | with step by step photos. | [To make papaya tarkari, heat the oil in a kadhai and add the panch phoron seeds and bayleaf., When the seeds crackle, add the tomatoes, green chillies, turmeric powder, chilli powder and ginger paste and sauté on a medium flame for 2 minutes., Add the papaya, salt and 1¼ cups of water, mix well and cook on a medium flame for 20 to 25 minutes or all the water dries up and the papaya gets cooked., Serve the papaya tarkari hot., Panch phoron seeds is a mix of ½ tsp each of mustard seeds, cumin seeds, fennel seeds, nigella seeds (kalonji) and fenugreek seeds.] | [Energy, 60 cal, Protein, 0.8 g, Carbohydrates, 8.3 g, Fiber, 1.2 g, Fat, 2.6 g, Cholesterol, 0 mg, Sodium, 8.8 mg] | papaya-tarkari-raw-papaya-sabzi-38809r |
| rcp40008 | Papdi ( For Chaat) | NA | Veg | [whole wheat flour (gehun ka atta), semolina ( rava / sooji ), oil, salt, oil] | 5 mins | 20 mins | [Chaat, Deep Fry, Kadai Veg] | 60Makes 60 papdis | NA | What’s chaat without papdi? Indeed, this crisp, disc-shaped savoury is a must-have on any chaat counter, because it adds an exciting crunch to many a chaat preparation including bhel puri, dahi papdi chaat, and so on. The best part about this semolina plus wheat flour papdi is that it does not get soggy too soon, so you can feel its magic till the very last spoonful! | [Combine the whole wheat flour, semolina, oil and salt in a deep bowl and knead into a firm dough using enough water., Divide the dough into 60 equal portions., Roll each portion into a 50 mm. (2”) diameter circle and prick them using a fork at regular intervals., Repeat step 3 to make 59 more papdis., Heat the oil in a deep non-stick kadhai and deep-fry, a few papdis at a time, on a medium flame till they are crisp and turns golden brown in colour from all the sides. Drain on an absorbent paper., Store in an air-tight container. Use as required.] | [Energy, 34 cal, Protein, 0.3 g, Carbohydrates, 1.9 g, Fiber, 0.3 g, Fat, 2.8 g, Cholesterol, 0 mg, Sodium, 0.5 mg] | papdi--for-chaat-40008r |
| rcp2802 | Papdi Chaat How To Make Papdi Chaat | Snacks | Veg | [papdis, boiled , peeled and chopped potatoes, whisked curds (dahi), khajur imli ki chutney, salt, chaat masala, cumin seeds (jeera) powder, chilli powder, chopped coriander (dhania), sev] | 15 mins | 0 mins | [Comfort Foods, Chaat, Evening Tea Snacks, No Cooking Veg Indian, High Tea Party, Quick Snacks / Quick Starters, Kids After School] | 4Makes 4 servings | Indian | papdi chaat | Delhi papdi chaat | Indian papdi chaat | papri chaat | with 17 amazing images. Papdi Chaat as the name suggests has lots of papdis, tossed in a blend of chutneys, curds and potatoes. Mix the papdis, chutneys and curds the way you want in papri chaat . What we commonly know as Sev Puri in Mumbai is known as Papdi Chaat in Delhi. It is similar but not the same. Delhi papdi chaat is a popular Indian street food and Delhi street food. Chaat are savoury snacks popular around India. It is made using an assortment of ingredients like chutneys, spices, crunchy bites like sev, papdi, puri, boondi etc. We have used papdi in this Indian papdi chaat . To make a healthier Indian papdi chaat t substitute the deep fried papdis with baked papdi. Also opt for this baked sev recipe instead of using deep fried sev. Aside from papdi chaat, check our collection of 385 chaat recipes and some popular ones like ragda pattice and roadside hare chane ki chaat. Enjoy how to make papdi chaat | Delhi papdi chaat | Indian papdi chaat | papri chaat with detailed step by step photos and video below. | [To make papdi chaat, coarsely crush 7 papdis and arrange them on a serving plate., Top it with ¼ cup potatoes, ¼ cup curds, 2 tbsp khajur imli ki chutney and 1½ tbsp green chutney., Sprinkle a little salt, ¼ tsp chaat masala, ¼ tsp cumin seeds powder and ¼ tsp chilli powder over it., Repeat steps 1 to 3 to make 3 more plates of papdi chaat., Serve the papdi chaat immediately garnished with coriander and sev.] | [Energy, 353 cal, Protein, 7.6 g, Carbohydrates, 36.2 g, Fiber, 1.8 g, Fat, 17.1 g, Cholesterol, 16 mg, Sodium, 96.8 mg] | papdi-chaat--how-to-make-papdi-chaat-2802r |
| rcp1512 | Papdi Potato and Kabuli Chana Chaat | Snacks | NA | [coarsely crushed readymade papdis, boiled and peeled potato cubes, boiled kabuli chana (white chick peas), chopped pineapple, chopped raw mangoes, sweet chutney, green chutney, whisked fresh curd (dahi), cumin seeds (jeera) powder, chilli powder, chaat masala, salt] | 15 mins | 0 mins | [Course, Punjabi Swadisht Nashta, Quick Evening Snacks, Indian Snacks using Fruits, Indian Snacks for Entertaining, Chaat, Evening Tea Snacks] | 4Makes 4 servings | Punjabi | papdi potato chick pea chaat recipe | dahi papdi aloo kabuli chana chaat | Indian papdi potato chick pea chaat | with amazing 25 images. papdi potato chick pea chaat recipe is a variation to the popular dahi papdi chaat. Surely, your entire family will love dahi papdi aloo kabuli chana chaat as it is loaded with papdi, fruits, potatoes, cooked kabuli chana, chutneys and perky spices – there is something in it for everybody! Craving for something spicy and tangy and want to try papadi potato and chick pea chaat. This papdi potato chick pea chaat recipe is so easy and quick to make that it can be made in a jiffy and the ingredients used are easily available. In a bowl, mix papdi, potatoes, kabuli chana, pineapple, raw mango, sweet chutney, green chutney, curds, chaat masala and spices to make dahi papdi aloo kabuli chana chaat. You can make papadi potato and chick pea chaat for evening snack or can even be used as an accompaniment or side dish with dinner or lunch. Chaat are savoury snacks popular around India. It is made using an assortment of ingredients like chutneys, spices, crunchy bites like sev, papdi, puri, boondi etc. We have used papdi in this Indian papdi chaat. To make a healthier papadi potato and chick pea chaat substitute the deep fried papdis with baked papdi. Also opt for this baked sev recipe instead of using deep fried sev. Enjoy papdi potato chick pea chaat recipe | dahi papdi aloo kabuli chana chaat | Indian papdi potato chick pea chaat | with detailed step by step photos and video below. | [Combine all the ingredients in a deep bowl and mix well., Serve the papdi potato and kabuli chana chaat immediately.] | [Energy, 340 cal, Protein, 6.8 g, Carbohydrates, 35.1 g, Fiber, 3.8 g, Fat, 18.1 g, Cholesterol, 6 mg, Sodium, 53.3 mg] | papdi-potato-and-kabuli-chana-chaat-1512r |
| rcp1475 | Parathas Stuffed with Vegetables and Cheese | Lunch | Veg | [plain flour (maida), whole wheat flour (gehun ka atta), ghee, salt, chopped green chillies, chopped coriander (dhania), chopped ginger (adrak), water, ghee, cumin seeds (jeera), chopped carrot, chopped cauliflower, chopped potatoes, green peas, chopped green chillies, salt, grated processed cheese, chopped coriander (dhania), whole wheat flour (gehun ka atta), ghee] | 30 mins | 20 mins | [Punjabi roti recipes | Punjabi parathas, Breakfast Theplas, Parathas, Indian Cheese Recipes, One Dish Vegetarian Meals, Indian Tiffin Box, Lunch box, Dabba, Parathas, Stuffed Veg Parathas] | 7Makes 7 parathas | Punjabi | paratha stuffed with vegetables and cheese recipe | mixed vegetable and cheese paratha | stuffed vegetable and cheese paratha | with 50 amazing images. Paratha stuffed with vegetables and cheese is a filling Indian breakfast meal. Learn how to make stuffed vegetable and cheese paratha. Paratha stuffed with vegetables and cheese is a mouthwatering Indian flatbread that is made with whole wheat flour, plain flour, mixed vegetables, and cheese. The vegetables can vary depending on your personal preference, but some popular options include potatoes, carrots, peas, onions, and bell peppers. The cheese can also vary, but some popular options include processed cheese, cheddar cheese, mozzarella cheese, and paneer cheese. Main ingredients for paratha stuffed with vegetables and cheese. Carrots : You can add any vegetables of your choice like grated beetroot, bottle gourd, cabbage, etc. Cauliflower has a mild and slightly sweet flavor that compliments the other ingredients in the paratha, such as vegetables, cheese, and spices. Cauliflower adds bulk to the paratha, making it more filling and satisfying. Potatoes are a relatively inexpensive ingredient, making them a good choice for budget-minded cooks. Potatoes add a bit of texture to the paratha, making it more interesting to chew and swallow. Make sure that all the veggies are either finely chopped or grated. This helps in rolling the vegetable and cheese paratha easily. Serve paratha stuffed with vegetables and cheese with curd or low fat curds or raita. Pro tips for paratha stuffed with vegetables and cheese. 1. Green peas have a slightly sweet and nutty flavor that pairs well with the other ingredients in the paratha filling. Green peas add a bit of texture to the paratha filling, making it more interesting to chew and swallow. 2. Processed cheese has a strong, salty flavor that compliments the other ingredients in the paratha. Processed cheese melts easily, which gives the paratha a gooey and creamy texture. Processed cheese is relatively inexpensive, making it a budget-friendly option for adding cheese to paratha. 3. Add 2 tsp finely chopped green chillies. Alternatively, you can make use of red chilli powder or skip adding the chillies altogether as we have already added chillies in the spicy paste. 4. Add 1 cup whole wheat flour (gehun ka atta). We have used a combination of maida and atta to keep the paratha healthy yet soft. Enjoy paratha stuffed with vegetables and cheese recipe | mixed vegetable and cheese paratha | stuffed vegetable and cheese paratha | with step by step photos. | [To make a dough, in a bowl put plain flour, whole wheat flour, ghee, salt to taste and enough water to make a semi-soft dough., Mix well and knead into a semi-soft dough., Cover with a lid and keep aside for 15 minutes., Divide the dough into 14 equal portions., In a mixer jar or mortar add green chillies, coriander, ginger, 3 tablespoons water., Grind to a smooth paste or pound using a pestle and keep aside., Heat the ghee in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds., Add the carrots, cauliflower, potatoes , green peas, green chillies, prepared paste and salt, mix well., Cover and cook on a medium flame for 10 minutes, while stirring occasionally., Switch off the flame, and mash the vegetables coarsely using a potato masher. Cool., Add the cheese, coriander and mix well., Divide the stuffing into 7 equal portions and keep aside., Roll out 2 portions of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling., Place a rolled circle on a clean, dry surface, spread one portion of the stuffing evenly over it. Cover it with another rolled circle and press it gently to seal the edges., Heat a non-stick tava (griddle) and cook the paratha, using a little ghee , till it turns golden brown in colour from both the sides., Serve paratha stuffed with vegetables and cheese immediately.] | [Energy, 272 cal, Protein, 8.6 g, Carbohydrates, 42.6 g, Fiber, 7.3 g, Fat, 7.8 g, Cholesterol, 5.7 mg, Sodium, 109.2 mg] | parathas-stuffed-with-vegetables-and-cheese-1475r |
| rcp2170 | Parathas, Plain Paratha, Basic Paratha Recipe | Lunch | NA | [whole wheat flour (gehun ka atta), salt, oil, whole wheat flour (gehun ka atta), ghee, curd (dahi)] | 5 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Tava, Healthy Indian Acidity recipes, Acidity Breakfast and Snacks, Indian Travel Food Paratha, Lunch Paratha] | 6Makes 6 parathas | Punjabi | paratha recipe | plain paratha | basic Punjabi paratha | Indian flatbread | healthy whole wheat flour paratha | with 25 amazing images. Paratha is a basic Indian unleavened flatbread which is derived from Indian subcontinent. Our paratha recipe is a plain paratha recipe which is a basic Punjabi paratha. Parathas are versatile and can be relished in any meal of the day, be it breakfast, lunch or dinner. Paratha are also known as poronthay, paranthe, porontay, palota, palata and farata. The ingredients and dough of paratha and roti are very similar but there is a big difference between both are method and medium of cooking also the texture is different. Rotis are thin and paratha are thick and cooked in oil. Making paratha is very quick and easy and you do not even have to stress about them being round as we have folded and changed their shape. Bored of having the normal roti for everyday meal then switch it from roti to this tasty paratha. To make basic paratha, firstly knead a semi soft dough using whole wheat flour, oil and salt. Furher to cook it, divide the dough and roll into a small circle using little flour and brush melted ghee and fold it to form a semi circle, further brush the semi circle again and fold to make a triangle. Roll out into a 5 mm triangular paratha using a little flour and cook it over non- stick tava by either using oil or ghee. Tradionally, ghee is used to cook paratha which enhances the taste. Cook until golden brown from both the sides and plain paratha is ready to be relished!! I also use basic Punjabi paratha as a tiffin treat. Add a dollop of ghee or white butter also known as makhan to enjoy the taste of basic Punjabi paratha even more!! See why we think this is a healthy whole wheat flour paratha? Made from 100% whole wheat flour which is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Whole wheat flour is rich in phosphorus which is a major mineral which works closely with calcium to build our bones. Also, you can make these delicious variants of parathas like the Cheese Paratha or the nutritious Saatdhan Paratha and Chilkewale Parathe. Enoy paratha with Indian subzi, curd or any Indian pickle. Parathas are always part of a Punjabi breakfast. Enjoy paratha recipe | plain paratha | basic Punjabi paratha | Indian flatbread | healthy whole wheat flour paratha | with detailed step by step recipe photos. | [To make the parathas, combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water., Divide the dough into 6 equal portions., Roll each portion into a 125 mm. (5") diameter circle, using a little whole wheat flour for rolling, brush with melted ghee, fold into half to form a semi- circle., Brush the semi-circle with melted ghee and fold again to form a triangle., Roll out into a 125 mm. (5") length triangular paratha using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook each paratha on both the sides, using a little ghee, till brown spots appear on both the sides., Repeat steps 3 to 6 to make 5 more parathas., Serve the parathas hot with fresh curds.] | [Energy, 126 cal, Protein, 2.6 g, Carbohydrates, 15.7 g, Fiber, 2.6 g, Fat, 6.2 g, Cholesterol, 0 mg, Sodium, 4.3 mg] | parathas--plain-paratha-basic-paratha-recipe-2170r |
| rcp42620 | Parle G Milkshake | BreakFast | NA | [parle g biscuits, vanilla ice cream, milk, chocolate syrup] | 1 mins | 0 mins | [Indian Milkshakes & Smoothies, Children's Day, Mixer, Birthday Party Drinks, Indian Birthday Party Kids, 4 Ingredient Breakfast, no cook food for kids] | 2Makes 2 glasses | Indian | Parle g milkshake recipe | parle g biscuit milkshake | Indian style parle g milkshake | with 7 amazing images. Parle g milkshake is a quick and easy 4-ingredient recipe, which is sure to kindle fond childhood memories. Who doesn't remember those wonderful days of sitting on the steps with friends, devouring dozens of Parle-G biscuits dunked in warm milk. Well, here we make a delectable Parle g milkshake out of this childhood favourite. parle g biscuit milkshake is made by blending the Parle G biscuits with vanilla ice-cream and and milk gives a luscious milkshake with a rich mouth-feel and irresistible flavour, which is accentuated by lacing it with chocolate syrup. You can even go for coffee or toffee syrup as per your liking. Parle g milkshake is a rich and creamy milkshake prepared with the very popular parle g biscuits. There are a lot of variations to this Parle g milkshake but we have made it with Vanilla ice cream which helps deriving the thick texture. Notes on parle g biscuit milkshake. 1. Add vanilla ice cream. As vanilla ice cream is sweet in nature, we are not adding any sugar in the recipe. Parle g milkshake is a super quick and easy milkshake to make. You can make this for your kids birthday party or when you see you kiddos down and low, it would definitely cheer them up and will also be a treat to their taste buds. Try other mouth-watering milkshakes like the Nutella Ferrero Rocher Milkshake or Oreo Milkshake. Learn how to make Parle g milkshake recipe | parle g biscuit milkshake | Indian style parle g milkshake | with detailed step by step recipe photos and videos. | [To make parle g milkshake, combine all the ingredients in a mixer and blend till smooth., Pour equal quantities of the parle g milkshake into 2 individual glasses., Serve the parle g milkshake immediately or keep refrigerated till serving.] | [Energy, 240 cal, Protein, 6.9 g, Carbohydrates, 20.8 g, Fiber, 0 g, Fat, 12 g, Cholesterol, 16 mg, Sodium, 19 mg] | parle-g-milkshake-42620r |
| rcp41940 | Parsley and Black Olive Canape | Snacks | NA | [chopped parsley, soft butter, dry red chilli flakes (paprika), salt, bread slices, butter, black olive slices] | 15 mins | 0 mins | [Indian Snacks for Entertaining, Baked Snacks, Mother's Day, Oven, Kitty Party Snacks] | 8Makes 8 canapes | Indian | Two star ingredients – black olives and parsley – are used smartly to make these canapés distinctly different and worthy of heavy praise! While the olives are used as a topping, the parsley is mixed into a tongue-tickling spread with butter and chilli flakes. The overall effect is amazing – and instantly garners praise from the diner. Serve the Parsley and Black Olive Canapé as a starter , but be ready with an awesome meal because this starter will raise the bars and set great expectations. You can also try other parsley based recipes like Parsley Straws and Parsley and Garlic Loaf . | [Cut the bread slices into approx. 62 mm. (2 1/2") diameter rounds with a cookie cutter., Apply a little butter on each bread roundel., Place them on a greased baking tray and bake in pre-heated oven at 200°c (400°f) for 8 to 10 minutes., Spread a portion of the mixture on each toasted bread roundel, place 4 black olive slices over each toasted bread roundel and finally sprinkle a little chilli flakes evenly over it., Serve immediately.] | [Energy, 96 cal, Protein, 1.7 g, Carbohydrates, 10.4 g, Fiber, 0.4 g, Fat, 5.2 g, Cholesterol, 11.2 mg, Vitamin A, 152.2 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 0.8 mg, Folic Acid, 1.6 mcg, Calcium, 3.3 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 37.5 mg, Potassium, 5.9 mg, Zinc, 0 mg] | parsley-and-black-olive-canape-41940r |
| rcp734 | Parsley and Cottage Cheese Balls | Snacks | Veg | [paneer (cottage cheese), chopped green chillies, salt, chopped parsley] | 5 mins | 0 mins | [Paneer Based Snacks, No Cooking Veg Indian, Island Party, Cocktail Party] | 10Makes 10 balls | Indian | Parsley and cottage cheese balls is simplicity incarnate, yet it brings out the beauty in simplicity so perfectly well. This cold snack is ready in minutes and involves a simple procedure of rolling balls of a paneer mixture into chopped parsley and refrigerating for an hour. This is a perfect starter for a summer garden party. | [Knead the paneer very well. Add the green chillies and salt and mix well., Divide the mixture into 10 equal portions and roll each portion into a round ball., Roll them into the parsley and refrigerate for 1 hour., Serve chilled.] | [Energy, 0 cal, Protein, 0 g, Carbohydrates, 0 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Vitamin A, 5.6 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 0.5 mg, Folic Acid, 1.1 mcg, Calcium, 0.8 mg, Iron, 0 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0.2 mg, Potassium, 3.2 mg, Zinc, 0 mg] | parsley-and-cottage-cheese-balls-734r |
| rcp1053 | Parsley and Cottage Cheese Canapes | Snacks | NA | [grated paneer (cottage cheese), grated processed cheese, butter, curds (dahi), chopped parsley, chopped green chillies, salt freshly ground black pepper (kalimirch), toasted whole bread slices, grated carrot] | 10 mins | 0 mins | [Quick Evening Snacks, Indian Snacks for Entertaining, Paneer Based Snacks, Cocktail Party] | 16Makes 16 pieces | Indian | Dainty canapés make a wonderful starter because of their appetizing appearance, which none can resist. An easy grate-and-mix topping of two types of cheese, herbs and spices held together by curds adds immense value to these whole wheat canapés making them all the more impossible to refuse. And once they bite into a Parsley and Cottage Cheese Canapé, your guests are sure to be bowled over by the prominent taste of parsley and the rich texture of cheese! Add these tasty and quick to make dainty canapés to your next Cocktail Party menu. | [Divide the topping into 4 equal portions. Keep aside., Place a toasted bread slice on a clean, dry surface. Spread a portion of the topping evenly over it., Sprinkle ½ tsp grated carrot over it. Cut into 4 equal pieces., Repeat steps 2 and 3 to make 12 more pieces., Serve immediately.] | [Energy, 14 cal, Protein, 0.6 g, Carbohydrates, 0.4 g, Fiber, 0.1 g, Fat, 1.1 g, Cholesterol, 0 mg, Vitamin A, 41.5 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 0.9 mg, Folic Acid, 1.7 mcg, Calcium, 22 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 3.6 mg, Potassium, 5.4 mg, Zinc, 0 mg] | parsley-and-cottage-cheese-canapes-1053r |
| rcp41073 | Parsley and Garlic Dressing | NA | NA | [chopped parsley, chopped garlic (lehsun), olive oil, orange juice, lemon juice, cumin seeds (jeera) powder, salt] | 5 mins | 1 mins | [Indian Salad Dressings] | Makes 0.50 cup (7 tbsp ) | Indian | An olive oil based dressing with a strong flavour, the Parsley and Garlic Dressing is perfect to perk up the flavour of any salad with veggies, fruits, beans and cheese too. Lemon juice and orange juice give this garlicky dressing a tangy dimension, while parsley gives it a herby touch. A dash of jeera powder is all that it takes to highlight all the assorted flavours in this dressing. Make a batch of this Parsley and Garlic Dressing, and store it in an airtight glass jar in the fridge. It will last for two days. | [Heat the olive oil in a small non-stick pan, add the garlic and sauté on a medium flame for 30 seconds. Cool completely., Once cooled, blend in a mixer with all the remaining ingredients till smooth., Use as required.] | [Energy, 78 cal, Protein, 0.2 g, Carbohydrates, 3.1 g, Fiber, 0.4 g, Fat, 7.2 g, Cholesterol, 0 mg, Vitamin A, 360.6 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 10.2 mg, Folic Acid, 3.7 mcg, Calcium, 10.6 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1.9 mg, Potassium, 18.8 mg, Zinc, 0 mg] | parsley-and-garlic-dressing-41073r |
| rcp883 | Parsley and Garlic Loaf | Snacks | NA | [bread loaf, melted butter, chopped parsley, garlic (lehsun) paste] | 5 mins | 0 mins | [Italian Breads, Baked Snacks, Bread Snack, High Tea Party, Barbeque Party Indian Recipes, Oven] | 4Makes 4 servings | Indian | Easy to make but irresistibly delicious, the Parsley and Garlic Loaf is a perfect accompaniment for any soup or Italian main course. However, its success depends on a few factors, that you can easily get right if you follow the recipe properly. First choose a good quality bread loaf. Next, make sure the slits are deep enough for the butter-parsley mixture to go all the way inside the bread, otherwise the loaf might dry. Finally, bake to the right consistency. | [Combine the butter, parsley and garlic in a small bowl and mix well. Keep aside., Make slits on top of the bread and apply the butter-garlic mixture evenly all over the loaf., Wrap the loaf in an aluminum foil and bake in a pre-heated oven at 200°c (400 f) for 10 to 15 minutes or till slightly crisp., Serve immediately.] | [Energy, 42 cal, Protein, 0.1 g, Carbohydrates, 0.4 g, Fiber, 0.2 g, Fat, 4.5 g, Cholesterol, 0 mg, Vitamin A, 208.8 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 3.2 mg, Folic Acid, 6.4 mcg, Calcium, 4.6 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 46.8 mg, Potassium, 20.2 mg, Zinc, 0 mg] | parsley-and-garlic-loaf-883r |
| rcp347 | Parsley Butter | NA | NA | [soft butter, chopped parsley, chopped garlic (lehsun), lemon juice] | 5 mins | 0 mins | [Soup Accompaniments, different kinds of Indian chutney, Indian Butter] | 2Makes 1 to 2 tbsp | Indian | Simple way to spruce up your normal butter by adding parsley and garlic. Other herbs can also be used. | [Mix the butter, parsley, garlic and lemon juice.] | [Energy, 31 cal, Protein, 0.1 g, Carbohydrates, 0.3 g, Fiber, 0.2 g, Fat, 3.3 g, Cholesterol, 10 mg, Sodium, 34.9 mg] | parsley-butter-347r |
| rcp5554 | Parsley Hummus | BreakFast | NA | [boiled kabuli chana (white chick peas), chopped parsley, low fat curds (dahi), chopped garlic (lehsun), lemon juice, chopped green chillies, olive oil, salt, cucumber sticks] | 5 mins | 0 mins | [Indian Dips / Sauces, Iftar Recipes for Ramadan / Ramzan, Quick Indian Dips, Gravies & Sauces, Healthy Indian Breakfast, Zinc Rich Foods, Healthy Heart Accompaniments, Healthy Heart International Recipes] | 1Makes 0.75 servings (14 tbsp ) | Indian | healthy parsley hummus recipe | Indian parsley hummus | homemade hummus with parsley | with 18 amazing images. Parsley hummus is a quick dip which is sure to be enjoyed by people of all ages. Making simple parsley hummus doesn’t take much effort. Learn homemade hummus with parsley recipe here. Kabuli chana, also known as chick peas, is the prime ingredient of any hummus. In this simple parsley hummus, chick peas are soaked and cooked till done. Parsley, garlic, green chillies and lemon juice are added to it as flavour enhancers. See why we think this is a healthy parsley hummus recipe. Chick peas which are rich in protein, calcium and fibre. They are blended with vitamin A and vitamin E laden parsley to make this healthy dip. Curd and olive oil in this homemade hummus with parsley is to ease the process of blending and give a smooth texture to the hummus. Curd will add on to your protein levels while the olive oil will lend omega-3 fats – the healthy fats known to protect your heart in healthy parsley hummus. Dwell into the flavours of herbed hummus with some carrots or cucumber sticks to make a healthy snack. Enjoy healthy parsley hummus recipe | Indian parsley hummus | homemade hummus with parsley | with step by step photos below. | [Combine all the ingredients in a mixer along with 1 tbsp of water and blend till smooth., Transfer the simple parsley hummus into a bowl and refrigerate for 1 hour., Serve the simple parsley hummus chilled with cucumber sticks.] | [Amount, 9 gm., Energy, 19 kcal., Fibre, 0.2 gm., Carbohydrate, 2.5 gm., Fat, 0.7 gm., Protein, 0.8 gm.] | parsley-hummus-5554r |
| rcp340 | Parsley Paneer Dip, Healthy Cottage Cheese Parsley Dip | Snacks | Veg | [chopped parsley, grated paneer (cottage cheese), whisked curds (dahi), milk, dried oregano, dry red chilli flakes (paprika), salt, cucumber sticks, carrot sticks] | 5 mins | 0 mins | [Thai Veg Dips, Indian Dips / Sauces, No Cooking Veg Indian, Christmas, Cocktail Party, Zero Oil Snacks] | 1Makes 1 cup (14 tbsp ) | Indian | parsley paneer dip | healthy paneer parsley dip | paneer dip with herbs | cottage cheese dip with parsley | with 12 amazing photos. When you are looking for a healthy dip, this parsley paneer dip is the perfect dip to choose! This herbed paneer dip is a quick fix recipe which can be assembled in minutes. Learn how to make paneer dip with herbs in a step-by-step fashion. The main ingredient of parsley paneer dip is paneer, also called as cottage cheese. Combine it with parsley, milk and curd and blend. Finally add flavourings in the form of oregano, chilli flakes and salt. Mix it and the cottage cheese dip with parsley is ready. See why this is a healthy paneer parsley dip? Paneer is one the richest source of vegetarian protein. It’s good to build cell health and muscle mass. Milk and Curd are also a dairy product rich in protein and calcium which would work towards strengthening your bones. Parsley, the other main ingredient of this paneer dip with parsley, is known for its chemo protective effect and thus inhibits the growth of cancer cells. This extremely creamy herbed paneer dip derives a pleasant tanginess from curds and a herby aroma and flavour from oregano and parsley. Grated paneer gives a rich mouth-feel while milk balances the consistency and flavour. If you’re wondering what to do for spice, there is a dash of chilli flakes to answer your question. In short, this paneer dip with herbs has everything you can ask for. So, what are you waiting for? Reach out for those cucumber and carrot sticks and climb the ladder of health! Enjoy parsley paneer dip | healthy paneer parsley dip | paneer dip with herbs | cottage cheese dip with parsley | with step by step images. | [To make herbed paneer dip, combine the paneer, curds, parsley and milk and blend in a mixer till smooth., Transfer the mixture into a deep bowl, add the oregano, chilli flakes and salt and mix well., Refrigerate for atleast 1 hour., Serve the herbed paneer dip chilled with cucumber and carrot sticks.] | [Energy, 40 cal, Protein, 1.8 g, Carbohydrates, 1.2 g, Fiber, 0 g, Fat, 3 g, Cholesterol, 1.1 mg, Sodium, 1.5 mg] | parsley-paneer-dip-healthy-cottage-cheese-parsley-dip-340r |
| rcp41933 | Parsley Potatoes, Stir Fried Potatoes | Snacks | NA | [chopped parsley, boiled baby potato halves, butter, chopped garlic (lehsun), salt] | 15 mins | 5 mins | [Indian Snacks for Entertaining, Non-stick Pan, Innovative Snacks, Kitty Party Snacks, Monsoon Snacks, Evening Snacks] | 3Makes 3 servings | Indian | Parsley Potatoes is a jolly good way to start a party, because its buttery, garlicky, herby notes will lift everybody’s spirits. Here, boiled baby potatoes are stir-fried in butter with garlic, and then laced with parsley. It is important to serve this dish immediately after preparation because it will be bursting with flavour and aroma. We have kept the peel of the baby potatoes because it adds to the rustic, earthy flavour of this starter, but feel free to skin the potatoes if you do not like them unpeeled. Enjoy this starter fresh off the pan! Try other starters like Ravioli Samosa and Malai Paneer Mixed Sesame Seed Balls . | [Heat the butter in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add the potatoes and salt, mix gently and cook on a medium flame for 3 minutes, while tossing occasionally., Add the parsley, toss well and cook on a medium flame for 1 minute., Serve immediately.] | [Energy, 149 cal, Protein, 1.5 g, Carbohydrates, 21.1 g, Fiber, 1.7 g, Fat, 6.6 g, Cholesterol, 20 mg, Vitamin A, 297 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 1.1 mg, Vitamin C, 17.6 mg, Folic Acid, 19.4 mcg, Calcium, 11.9 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 77.1 mg, Potassium, 241.7 mg, Zinc, 0.5 mg] | parsley-potatoes-stir-fried-potatoes-41933r |
| rcp41921 | Parsley Rice, Buttered Parsley and Garlic Rice | NA | NA | [cooked long grained rice (basmati), chopped parsley, butter, chopped garlic (lehsun), chopped green chillies] | 15 mins | 4 mins | [Italian Main Dish, International Favourites, Christmas, Mother's Day, Italian Party, Western Party, Non-stick Pan] | 4Makes 4 servings | Italian | parsley rice recipe | quick parsley rice | Indian garlic parsley rice | with amazing 23 images. Simple but superb, the Parsley Rice is a buttery rice dish with the pleasant aroma of parsley. A dash of garlic and green chillies give the rice a balanced spiciness. The rich and herby flavour of the Parsley Rice makes it good to be had just plain, like a one-dish meal. But, you can also serve it with a gravy of your choice. parsley rice is a quick and easy one-meal dinner rice recipe. It is made with the most basic ingredients yet the taste is supremely luscious and the aroma just spreads in the kitchen. To make parsley rice we have boiled and strained basmati rice also known as long grained rice and kept aside. Further, we have tossed rice in butter, garlic, green chillies and parsley and cook for 1 minutes. Serve parsley rice immediately. Either way, you are sure to be bowled over by the distinct aroma of parsley. If you loved it, then you will also want to try other dishes like the Parsley and Garlic Loaf and Parsley Straws. Learn to make parsley rice recipe | quick parsley rice | Indian garlic parsley rice | with detailed step by step recipe photos below. | [To make parsley rice, heat the butter in a broad non-stick pan, add the garlic and green chillies and sauté on a medium flame for few seconds., Add the rice, salt and sauté on a medium flame for 1 to 2 minutes., Add the parsley, mix well and cook on a medium flame for 1 minute., Serve the parsley rice immediately.] | [Energy, 207 cal, Protein, 3.2 g, Carbohydrates, 34.3 g, Fiber, 0.5 g, Fat, 6.3 g, Cholesterol, 18.8 mg, Sodium, 68 mg] | parsley-rice-buttered-parsley-and-garlic-rice-41921r |
| rcp2385 | Parsley Straws | Snacks | NA | [chopped parsley, plain flour (maida), butter, chopped onions, curry powder, salt] | 10 mins | 0 mins | [Baked Snacks, Indian Jar Snacks, Evening Tea Snacks, Baked, Diwali, Diwali Snacks, Oven] | 20Makes 20 twists | Indian | A herby snack made of flour perked up with chopped onions, curry powder and a generous dose of aromatic parsley, these parsley straw may either be served fresh or stored in an airtight container for a few days. Make sure you serve it with a nice, tangy dip for double joy! | [Put the plain flour in a bowl, add the butter and rub between your palms to make breadcrumbs., Add all the remaining ingredients along with 1 tbsp cold water and knead into a dough., Roll out the dough on a lightly floured board to 6 mm. (1/4") thickness., Cut into long strips with a fluted cutter and give 2 twists., Arrange the straws on an ungreased baking dish and bake in a pre-heated oven at 200°c (400°f) for 10 minutes., Serve immediately or cool and store in an air-tight container.] | [Energy, 35 cal, Protein, 0.6 g, Carbohydrates, 4.2 g, Fiber, 0.1 g, Fat, 1.8 g, Cholesterol, 0 mg, Vitamin A, 75.1 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 0.7 mg, Folic Acid, 1.3 mcg, Calcium, 2.5 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 18.2 mg, Potassium, 12.2 mg, Zinc, 0 mg] | parsley-straws-2385r |
| rcp5553 | Parsley Yoghurt Dip, Healthy Parsley Dip | NA | NA | [hung curds (chakka dahi), chopped parsley, chopped spring onion greens, chopped garlic (lehsun), salt, mixed vegetable crudites] | 15 mins | 0 mins | [Indian Dips / Sauces, Low Cal Pickles/ Sauces / Chutneys, Kebab Party, High Tea Party, Western Party, Island Party, Cocktail Party] | 1Makes 1 cup (14 tbsp ) | Indian | parsley yoghurt dip recipe | parsley dip | healthy Indian curd parsley dip | with 12 amazing images. parsley yoghurt dip recipe | parsley dip | healthy Indian curd parsley dip is a healthy protein rich snack. Learn how to make parsley dip. To make parsley yoghurt dip, combine all the ingredients in a bowl and blend coarsely. Refrigerate for at least half an hour. Serve chilled garnished with parsley. Hung curd and spring onions team up with parsley to make this no fat dip which can be best relished with vegetable crudités or even desi khakhra like whole wheat methi khakhra. We have not blended the veggies completely, so will enjoy the mouthfeel of parsley dip. "Allicin" from garlic and vitamin A and vitamin E from parsley together contribute to maintain the cholesterol levels in the blood, thus making this healthy Indian curd parsley dip a nourishing accompaniment. Parsley yoghurt dip can be enjoyed as a healthy snack by weight watchers and diabetics too. The protein in it will satiate you for long hours and will also help in boosting your metabolism. The vegetable crudités served with this dip add fibre to your diet. You can make your choice between low fat curd and full fat curd. Further, though we have used hung curd, but when you are short of time you can use thick curd to make this dip. Tips for parsley yoghurt dip. 1. This dip makes use of 3/4 cup of hung curd, so you can begin with 1 1/2 cups of curd (to get 3/4 cup of hung curd) or you can use the remaining 1/4 cup of hung curd later. 2. Dips stays good for a one day. So you can make it in the morning and serve it for a dinner party. 3. Serve dip with cream crackers. 4. Serve dip with carrots, cucumber, radish and celery strips. Enjoy parsley yoghurt dip recipe | parsley dip | healthy Indian curd parsley dip | with step by step photos. | [To make parsley yoghurt dip, combine all the ingredients in a bowl and blend coarsely., Refrigerate for at least half an hour., Serve parsley yoghurt dip chilled garnished with parsley., Crudités are vegetables cut into french fries size.] | [Energy, 26 cal, Protein, 1 g, Carbohydrates, 1.2 g, Fiber, 0.1 g, Fat, 1.4 g, Cholesterol, 3.4 mg, Sodium, 4.4 mg] | parsley-yoghurt-dip-healthy-parsley-dip-5553r |
| rcp4693 | Parsley Yoghurt Spread, Parsley Garlic Onion Spread | NA | Veg | [chopped parsley, low fat curds (dahi), chopped spring onion greens, chopped garlic (lehsun), salt] | 2 mins | 0 mins | [Indian Dips / Sauces, No Cooking Veg Indian, Indian Party, Kebab Party, High Tea Party, Western Party, Cocktail Party] | Makes 0.5 cup (7 tbsp ) | Indian | parsley yoghurt spread recipe | Indian parsley garlic onion spread | healthy onion parsley spread | with 22 amazing images. parsley yoghurt spread recipe | Indian parsley garlic onion spread | healthy onion parsley spread is a nourishing spread which can be served as a substitute to butter. Learn how to make Indian parsley garlic onion spread. A light and aromatic spread made of low-fat curds and fresh herbs as key ingredients, the Indian parsley garlic onion spread is a protein rich recipe that is good for the heart and for controlling cholesterol. It can be served as an alternative to chutney or as a dip for finger foods too. The probiotic curd is seemingly suitable for the digestive system, while the herbs add a touch of antioxidants along with a refreshing flavour. The use of low-fat curd certifies this healthy onion parsley spread as a low calorie option for weight-watchers and heart patients. Diabetics too can include this spread as a part of their meal. Stock some healthy khakhras like Mini Nachni and Bajra Khakhra, Mini Oats Khakhra, Nachni Sesame Khakhra, Nachni Sesame Khakhra, Jowar and Sesame Khakhra or Bajra Khakhras and treat yourself a quick healthy snack when hunger strikes. Tips for parsley yoghurt spread. 1. Use fresh curd for best results. 2. Serve parsley yoghurt spread with carrot sticks. 3. Serve healthy onion parsley spread with cucumber sticks. 4. Spread parsley garlic onion spread on multigrain toast or whole wheat toast. Enjoy parsley yoghurt spread recipe | Indian parsley garlic onion spread | healthy onion parsley spread | with step by step photos. | [To make parsley yoghurt spread, hang the curds in a muslin cloth for 15 to 20 minutes or till all the water from the curds gets drained out and the curds turn thick., Add all the remaining ingredients to this hung curd and mix well., Refrigerate the parsley yoghurt spread for at least 1 hour and use as required.] | [Energy, 34 cal, Protein, 1.3 g, Carbohydrates, 1.5 g, Fiber, 0.1 g, Fat, 1.9 g, Cholesterol, 4.6 mg, Sodium, 5.8 mg] | parsley-yoghurt-spread-parsley-garlic-onion-spread-4693r |
| rcp38239 | Parsley, Honey and Mustard Dressing | NA | Veg | [curds (dahi), chopped parsley, honey, mustard (rai / sarson) paste, salt freshly ground black pepper (kalimirch)] | 5 mins | 0 mins | [Indian Salad Dressings, No Cooking Veg Indian] | 1Makes 1 cup (14 tbsp ) | Indian | This interesting dressing of parsley, mustard and honey spiked up with a dash of pepper, features a wonderful balance of flavours and textures, and fits well into any salad or sandwich creation. | [Combine all the ingredients in a bowl and mix well., Refrigerate for atleast 30 minutes and use as required.] | [Energy, 14 cal, Protein, 0.5 g, Carbohydrates, 1 g, Fiber, 0 g, Fat, 0.7 g, Cholesterol, 1.7 mg, Sodium, 2.5 mg] | parsley-honey-and-mustard-dressing-38239r |
| rcp32856 | Paruppu Usili, Beans Paruppu Usili | NA | Veg | [toovar (arhar) dal, whole dry kashmiri red chillies, asafoetida (hing), salt, chopped french beans, turmeric powder (haldi), coconut oil oil, mustard seeds ( rai / sarson), urad dal (split black lentils), grated coconut, curry leaves (kadi patta)] | 20 mins | 30 mins | [South Indian Curries / Sabzis, Sukhi Sabzis, Traditional Indian Sabzis, Saute, Kadai Veg, Deep Pan] | 4Makes 4 servings | South Indian | This is a dry dish made with vegetables like beans, cluster beans or banana flower and dal. It usually goes well with More Kuzhambu , raitas like Red Pumpkin Pachadi or Doodhi Pachadi and dry roasted or fried appalam. | [Clean, wash and soak the toovar dal in enough water for 10 to 15 minutes. Drain and keep aside., Add the red chillies, asafoetida, little salt and 2 tbsp of water and blend in a mixer to neither too coarse nor too fine paste. Keep aside., Combine the french beans, little salt and 1 cup of water, mix well and cover and cook on a medium flame till done, stirring once in between. Drain excess water if any and keep aside., Heat the oil in a kadhai and add the mustard seeds., When the seeds crackle, add the urad dal and sauté on a medium flame for a few seconds, while stirring continuously., Add the prepared paste and 1 cup of water, mix well and cover and cook on a slow flame till the dal is cooked, while stirring once in between., Add the french beans and coconut, mix gently and cook on a slow flame for another 4 to 5 minutes. Serve hot garnished with curry leaves.] | [Energy, 66 cal, Protein, 1.5 g, Carbohydrates, 3.8 g, Fiber, 1.5 g, Fat, 5 g, Cholesterol, 0 mg, Vitamin A, 100.5 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 12 mg, Folic Acid, 25.7 mcg, Calcium, 28.4 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 2.9 mg, Potassium, 76 mg, Zinc, 0.3 mg] | paruppu-usili--beans-paruppu-usili-32856r |
| rcp34570 | Parwal Aur Aloo ki Sukhi Subzi, Microwave Recipe | Dinner | NA | [grated coconut, chopped tomatoes, chopped coriander (dhania), turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, garam masala, sugar, salt, sliced pointed gourd (parwal), potatoes, oil, salt] | 15 mins | 11 mins | [Semi-Dry Sabzis, Microwave Subzi, Microwave, Microwave, Lunch Sabzi, Dinner Sabzi] | 4Makes 4 servings | NA | Parwal is one of our country’s lesser-known veggies but lends itself well to the cuisine of Western India, where it is generally cooked with an exciting blend of spices. In this mouth-watering Parwal aur Aloo ki Sukhi Subzi, the parwal is cooked into a dry subzi along with the versatile potato. A unique masala mixture that combines tomatoes, coconut and spices gives this subzi a zesty rush of flavour, which pulls it to the top of the popularity chart. This spicy and tangy subzi is sure to be enjoyed by young and old, even kids! Take care while preparing the parwal. The pointed gourd has seeds, which must be removed. The slices should also be of a medium size, neither too thick nor thin – this will ensure that it gets cooked evenly and absorbs the flavours well. Hariyali-Parwal is another variant of cooking parwal, it is with gravy and can be enjoyed with rotis as well as rice . | [Combine the pointed gourd, potatoes, oil, salt and 1 tbsp of water in a deep microwave safe bowl, mix gently and microwave on high for 8 minutes, while stirring thrice in between after every 2 minutes., Add the prepared masala mixture and 1 tbsp of water, mix gently and microwave on high for 3 minutes, while stirring once in between after 1½ minutes., Serve hot.] | [Energy, 266 cal, Protein, 3.4 g, Carbohydrates, 22.2 g, Fiber, 6.5 g, Fat, 18.2 g, Cholesterol, 0 mg, Vitamin A, 500.4 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.2 mg, Vitamin C, 37.8 mg, Folic Acid, 23.3 mcg, Calcium, 46.7 mg, Iron, 1.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 13.6 mg, Potassium, 229.6 mg, Zinc, 0.3 mg] | parwal-aur-aloo-ki-sukhi-subzi-microwave-recipe-34570r |
| rcp1211 | Pasilla Chillies | NA | NA | [whole dry kashmiri red chillies resham patti chillies] | | 0 mins | [Mexican Delights, Mexican Party] | . | Mexican | | [Cut the chillies open. Discard the stems and seeds., Cut into small pieces with scissors., Place in a bowl and cover with boiling water. Allow to stand for 45 to 60 minutes., Drain.] | [Not Given] | pasilla-chillies-1211r |
| rcp1841 | Pasta ( Pizzas and Pastas) | NA | NA | [pasta, olive oil, olive oil, salt] | 2 mins | 10 mins | [Italian Basic, Pastas] | 3Makes 3 cups | Italian | Pasta is used in soups, salads or with sauces. Boiling the pasta correctly is crucial for the taste. Follow this simple recipe to boil pasta and use in various recipes. | [Boil plenty of water in a large pan with 1 teaspoon of salt and 1 tablespoon of oil., Add the pasta to the boiling water by adding a few strands or one sheet of pasta at a time., Cook uncovered, stirring occasionally and gently until the pasta is tender. Cooking times may vary with the size and thickness of the pasta., Very small pasta (like macaroni, fusilli, cochiglie, penne) may cook in 5 minutes, while larger shapes (like spaghetti, fettuccine, dried lasagne sheets) may require 10 minutes., Immediately drain the cooked pasta into a sieve or a colander. Transfer to a bowl of cold water to refresh it. Drain again and keep aside., If the pasta is not be used immediately, add 1 tablespoon of oil to it and toss it.] | [Not Given] | pasta--pizzas-and-pastas-1841r |
| rcp31086 | Pasta and Paneer Bake in A Cream Sauce | NA | NA | [boiled farfalle (bow shaped) pasta, crumbled paneer (cottage cheese), chopped tomatoes, chopped olives, olive oil, salt freshly ground black pepper powder, milk, curds (dahi), grated processed cheese, plain flour (maida), salt, grated processed cheese, dry red chilli flakes (paprika)] | 15 mins | 0 mins | [Pastas, White Sauce Pasta, Baked, Western Party] | 4Makes 4 servings | NA | Here is a fabulous casserole bake, flavoured with olives and coated with creamy sauce and cheese. Cottage cheese adds a crumbly texture to the dish. | [Combine the farfalle pasta, paneer, tomatoes, olives, oil, salt and pepper in a bowl and mix well., Spread the mixture on a baking dish and spread it evenly with the back of a spoon., Pour the cream sauce evenly over it., Sprinkle cheese and dry red chilli flakes evenly on top and bake in a pre-heated oven at 200°c (400°f) for 10 to 15 minutes or microwave on high for 4 to 5 minutes., Serve hot.] | [Energy, 431 cal, Protein, 17.2 g, Carbohydrates, 55.6 g, Fiber, 0.3 g, Fat, 14.5 g, Cholesterol, 0 mg, Vitamin A, 280.8 mcg, Vitamin B1, 0.3 mg, Vitamin B2, -0.1 mg, Vitamin B3, 4.5 mg, Vitamin C, 6.7 mg, Folic Acid, 18.3 mcg, Calcium, 336.1 mg, Iron, 2.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 12.4 mg, Potassium, 158.3 mg, Zinc, 0.8 mg] | pasta-and-paneer-bake-in-a-cream-sauce-31086r |
| rcp6505 | Pasta and Vegetable Casserole | NA | Veg | [red capscium cubes, green capsicum cubes, blanched tomato cubes, olive oil, chopped garlic (lehsun), dried oregano, salt, dry red chilli flakes (paprika), cooked penne, olive oil, chopped garlic (lehsun), dried oregano, salt, dry red chilli flakes (paprika), grated processed cheese, butter, plain flour (maida), milk, freshly ground black pepper (kalimirch), salt, grated processed cheese, garlic bread] | 15 mins | 14 mins | [Italian Veg Pasta, Easy Indian Veg, Pastas, Casseroles and Bakes, Western Party, Non-stick Pan, Kids Veg Pasta] | 2Makes 2 servings | Indian | An assortment of veggies are roasted with chopped garlic and olive oil and pasta mixed with a gooey cheese sauce made of grated cheese, plain flour and butter and with a generous sprinkling of cheese on top. | [Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for 30 seconds., Add the red and green capsicum and ¼ cup of water, mix well and cook on a slow flame for 2 to 3 minutes, while stirring occasionally., Add the tomatoes, oregano, salt and chilli flakes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside., Heat the olive oil in a broad non-stick pan, add the garlic, oregano, penne and salt and sauté on a medium flame for 1 to 2 minutes., Add the chilli flakes, mix well and cook on a medium flame for 1 more minute. Keep aside., Heat the butter in a broad non-stick pan, add the plain flour and cook on a medium flame for 1 minute, while stirring continuously., Add the milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Add the pepper, cheese and salt, mix well and cook on a medium flame for 1 minute. Keep aside., Combine the pasta and the cheese sauce in a broad non-stick pan and mix well., Pour onto a serving plate and top with the roasted vegetables in the centre and finally top with cheese., Serve immediately.] | [Not Given] | pasta-and-vegetable-casserole-6505r |
| rcp22248 | Pasta and Vegetable Salad, Marinated Indian Pasta Salad | Dinner | NA | [cooked whole wheat fusilli, blanched carrot cubes, blanched broccoli florets, tomato cubes, blanched zucchini, chopped tomatoes, dried oregano, chopped coriander (dhania), chopped green chillies, salt] | 20 mins | 0 mins | [Continental food, Italian Salads, Dinner, Indian Salads with dressing, Wholesome Salads (Salads that make a meal), Pasta Salad, Italian Party] | 4Makes 4 servings | Indian | pasta and vegetable salad recipe | easy Indian pasta salad with veggies | marinated pasta salad | zero oil whole wheat pasta vegetable salad | with 30 amazing images. pasta and vegetable salad recipe | easy Indian pasta salad with veggies | marinated pasta salad | zero oil whole wheat pasta vegetable salad is a flavourful way of enjoying whole wheat pasta minus the excess calories. Learn how to make easy Indian pasta salad with veggies. To make pasta and vegetable salad, first make the salsa. For that, combine all the ingredients in a bowl and mix well while mashing with the back of a spoon. Keep aside. Combine all the ingredients in a deep bowl and mix gently. Put the salsa and toss well. Refrigerate for ½ hour and serve chilled. If you thought pasta dishes are always loaded with calories, due to cheese and white sauce commonly used in their preparation, have a look at this zero oil whole wheat pasta vegetable salad – and you will change your mind. Here, a minimal amount of whole wheat pasta is prepared as a marinated pasta salad along with crunchy and colourful veggies, which not only contribute antioxidants and fibre, but also team up well with the pasta to improve the overall texture and flavour. Interestingly, the zero oil whole wheat pasta vegetable salad is not drowned in an oily or creamy dressing; instead it is perked up with a herby tomato salsa, which gives the dish a real boost! Thus this salad can be enjoyed as an occasional treat by health conscious people. Serve with Hearty Red Lentil Soup and Suran Chana Dal Tikkis. Tips for pasta and vegetable salad. 1. Cook the pasta a la dente i.e. till the pasta is cooked but firm to bite into. 2. Tomato cubes can be replaced with capsicum cubes. 3. Remember to chop the tomatoes finely for the salsa. The water that oozes out after refrigerating the salsa is a great flavour enhancer. Enjoy pasta and vegetable salad recipe | easy Indian pasta salad with veggies | marinated pasta salad | zero oil whole wheat pasta vegetable salad | with step by step photos. | [Combine all the ingredients in a bowl and mix well while mashing it with a back of a spoon. Keep aside., To make pasta and vegetable salad, combine all the ingredients in a deep bowl and mix well., Add the herbed tomato salsa and toss well., Refrigerate the pasta and vegetable salad for 30 minutes and serve chilled.] | [Energy, 35 cal, Protein, 1.5 g, Carbohydrates, 6.9 g, Fiber, 1.2 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 9.5 mg] | pasta-and-vegetable-salad-marinated-indian-pasta-salad-22248r |
| rcp8636 | Pasta and Vegetable Sizzler in Tomato Sauce | Dinner | Veg | [cooked pasta (penne), blanched broccoli florets, sliced and blanched baby corn, boiled green peas, capsicum cubes red yellow, salt freshly ground black pepper (kalimirch), butter, olive oil, fresh cream, grated processed cheese, oil, chopped tomatoes, dried oregano, salt, chilli powder, sugar, olive oil, fresh cream] | 20 mins | 30 mins | [Jain International, Sizzlers, One Dish Vegetarian Meals, One Meal Dinner, Sizzler Party] | 2Makes 2 servings | Jain | The Pasta and Vegetable Sizzler in Tomato Sauce is a treat not just to the taste buds, but to all the other senses too. In fact, the making of a sizzler is a pleasure to watch. If you have never watched it being prepared by the chef at a party, then this recipe is your chance to recreate the magic in your own kitchen. A line-up of veggies smartly categorized by their cooking time, are added one after the other to the sizzler plate to be sautéed in butter and positioned appropriately like actors performing on a stage. Then come the pasta and the tangy tomato sauce, to take the lead positions at the centre of the formation, all set to be devoured by a discerning diner! | [Heat a deep non-stick pan, add the tomatoes and cook on a medium flame for 10 minutes, while stirring occasionally., Allow the mixture to cool completely and once cooled, blend in a mixer to a smooth mixture and strain it using a strainer., Transfer the mixture into a broad non-stick pan, add the oregano, salt, chilli powder, sugar, olive oil and fresh cream, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside., Heat a sizzler plate over an high flame for atleast 8 to 10 minutes or till red hot., Put ½ tbsp of butter in the center of the plate, add the broccoli, salt and pepper and sauté on a high flame for 1 minute. Slide the broccoli around the circumference of the plate., Put ½ tbsp of butter in the center of the plate, add the babycorn and salt and pepper and sauté on a high flame for 1 minute. Slide the babycorn around the circumference of the plate., Put ½ tbsp of butter in the center of the plate, add the green peas and salt and pepper and sauté on a high flame for 1 minute. Slide the green peas around the circumference of the plate., Put the remaining ¼ tbsp of butter in the center of the plate, add the coloured capsicum and salt and pepper and sauté on a high flame for 1 minute. Slide the coloured capsicum around the circumference of the plate., Finally place the pasta in the centre of the plate, pour the olive oil, salt and pepper, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the prepared tomato sauce evenly over the pasta and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the fresh cream and cheese evenly over it., Combine the oil with 2 tbsp of water and sprinkle the oil-water mixture evenly over the plate and serve immediately.] | [Energy, 367 cal, Protein, 8.1 g, Carbohydrates, 34.5 g, Fiber, 5.7 g, Fat, 22.5 g, Cholesterol, 0 mg, Vitamin A, 1474.5 mcg, Vitamin B1, 0.5 mg, Vitamin B2, 0.2 mg, Vitamin B3, 2 mg, Vitamin C, 80 mg, Folic Acid, 68.3 mcg, Calcium, 141.6 mg, Iron, 2.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 118.2 mg, Potassium, 382.8 mg, Zinc, 0.4 mg] | pasta-and-vegetable-sizzler-in-tomato-sauce-8636r |
| rcp22642 | Pasta Cheese Balls | Snacks | Veg | [boiled and chopped pasta, grated processed cheese, butter, plain flour (maida), milk, chopped coriander (dhania), chopped celery (ajmoda), chopped green chillies, salt, bread crumbs, oil, plain flour (maida), water, tomato ketchup red chilli sauce] | 15 mins | 20 mins | [Italian Starters, Italian Appetizers, Easy Indian Veg, Quick Evening Snacks, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks] | 11Makes 11 balls | Indian | pasta cheese balls recipe | pasta balls Indian starter | cheesy party snack | cheese pasta balls kids recipe | with 22 amazing images. pasta cheese balls recipe | pasta balls Indian starter | cheesy party snack | cheese pasta balls kids recipe is a tempting starter with pasta and cheese as its main ingredient and thus devoured by kids and adults alike. Learn how to make pasta balls Indian starter. To make pasta cheese balls, heat the butter in a broad non-stick pan, add the plain flour and sauté on a medium flame for 1 to 2 minutes. Add the milk, mix well and cook on a medium flame for 6 to 7 minutes or till the mixture leaves the sides of the pan and resembles a thick sauce, while stirring continuously using a whisk. Transfer the mixture into a deep bowl and keep aside to cool completely. Add the pasta, cheese, coriander, celery, green chillies and salt and mix well. Divide the mixture into 11 equal portions and shape each portion into small rounds. Dip the balls in the plain flour mixture and roll them in bread crumbs till they are evenly coated from all the sides. Heat the oil in a deep non-stick kadhai, and deep-fry a few balls at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with tomato ketchup or chilli sauce. Oops? Stranded with some leftover boiled Pastas ? Here is how to turn it into an aromatic, herby delicacy. Make a cheesy party snack. These are flavoured with coriander, celery and green chillies which are coated with bread crumbs to get the perfect crispiness you look forward to in a starter recipe. Mix up the leftover pasta with cheese, herbs and a few other ingredients, coat it in batter and bread crumbs and deep-fry to make a crunchy snack with a soft interior, that will bowl you over with its fantastic texture and memorable flavour. These melt-in-mouth pasta balls Indian starter will never melt in your memory is our guarantee. Cheese pasta balls kids recipe can be served as Evening Tea Snacks, After School Treats, High Tea Party and Cocktail Party. Make them for kids playdate or birthday parties, it is sure to be finished as soon as you make and serve them. A soup and herbed pizza strips would make a good meal for kids. Tips for pasta cheese balls. 1.We have used fusilli in this recipe, but you can use any pasta of your choice. 2. Ensure the oil is hot enough before frying the cheese balls. Also do not use too much oil for frying, as the oil tends to turn black due to the use of bread crumbs after frying. 3. Make sure you serve the Pasta Cheese Balls immediately after preparation to avoid the chewiness that takes over when molten cheese cools down. Learn to make pasta cheese balls recipe | pasta balls Indian starter | cheesy party snack | cheese pasta balls kids recipe | with step by step photos below. | [To make pasta cheese balls, heat the butter in a broad non-stick pan, add the plain flour and sauté on a medium flame for 1 to 2 minutes., Add the milk, mix well and cook on a medium flame for 6 to 7 minutes or till the mixture leaves the sides of the pan and resembles a thick sauce, while stirring continuously using a whisk., Transfer the mixture into a deep bowl and keep aside to cool completely., Add the pasta, cheese, coriander, celery, green chillies and salt and mix well., Divide the mixture into 11 equal portions and shape each portion into small rounds., Dip the balls in the plain flour mixture and roll them in bread crumbs till they are evenly coated from all the sides., Heat the oil in a deep non-stick kadhai, and deep-fry a few balls at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve the pasta cheese balls immediately with tomato ketchup or chilli sauce.] | [Energy, 154 cal, Protein, 4.3 g, Carbohydrates, 16.5 g, Fiber, 0.2 g, Fat, 7.1 g, Cholesterol, 13.5 mg, Sodium, 70.5 mg] | pasta-cheese-balls-22642r |
| rcp1651 | Pasta Chips | Snacks | Veg | [cooked farfalle, olive oil, dried mixed herbs, parmesan cheese, chilli powder, garlic (lehsun) powder, salt] | 15 mins | 0 mins | [Italian Starters, Italian Appetizers, Easy Indian Veg, Indian Cheese Recipes, Indian Jar Snacks, Evening Tea Snacks, Boiled Indian recipes] | 6Makes 6 servings | Indian | pasta chips recipe | baked pasta chips | crispy pasta chips | with 16 amazing images. crispy pasta chips served with creamy dip is great party snack! Learn how to make pasta chips recipe | baked pasta chips | crispy pasta chips | This pasta chips recipe is worth trying the hype on social media, made with cooked pasta that’s tossed with olive oil, parmesan cheese and herbs and spices and then deep fry in oil, bake or even air fryer them to make crispy snack using pasta, it makes a perfect appetizer. This baked pasta chips recipe is beyond versatile and goes great with various dips like curd dip with chili oil dressing, or even with a creamy hummus! They come out so crunchy, perfect for dipping with your favorite sauce to serve as a party appetizer! Tips to make pasta chips: 1. Instead of farfalle pasta you can use any other pasta like penne or macaroni. 2. Instead of garlic powder you can grated garlic. 3. Cool the pasta chips after baking then they become firmer and crispy. Enjoy pasta chips recipe | baked pasta chips | crispy pasta chips | with detailed step by step photos. | [To make pasta chips, in a deep bowl, combine all the ingredients and toss well., Arrange them on a lined baking tray., Bake in a pre-heated oven at 200° c (400° f) for 20-25 minutes until its crisp., Remove and cool them completely., Serve pasta chips with dip of your choice or store them as a jar snack.] | [Energy, 166 cal, Protein, 4.8 g, Carbohydrates, 30.4 g, Fiber, 0.8 g, Fat, 2.5 g, Cholesterol, 0 mg, Sodium, 0.1 mg] | pasta-chips-1651r |
| rcp3302 | Pasta Genovese, Pesto Pasta with Mushrooms | Dinner | Veg | [cooked fettuccine, pesto sauce, butter, sliced onions, sliced mushrooms (khumbh), milk, fresh cream, grated processed cheese, salt freshly ground black pepper (kalimirch)] | 15 mins | 7 mins | [Italian Veg Pasta, Pastas, Italian Party, Non-stick Pan, Italian Dinner] | 4Makes 4 servings | Italian | Genovese is one of the great sauces of Italy. The city of Genoa in Italy takes the credit of creating this sauce which uses the famous "pesto" (also originated in Genoa). This sauce is traditionally served with pasta. The addition of mushrooms enhances the taste of this already flavourful sauce. Pesto can be easily made at home - by pounding basil, garlic, walnuts and olive oil or you can buy ready-made pesto, available at speciality gourmet stores. Also try these recipes Fettuccine in Tomato Sauce and Fettuccine with Baby Corn and Walnuts . | [Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes., Add the mushrooms and salt and sauté on a medium flame for 3 minutes., Add the pesto sauce, milk and cream and mix well and cook on a medium flame for 2 minutes, while stirring it continuously., Add the fettuccine, cheese, salt and pepper powder and mix gently., Serve immediately.] | [Energy, 350 cal, Protein, 9.8 g, Carbohydrates, 32.4 g, Fiber, 1 g, Fat, 18.9 g, Cholesterol, 40.5 mg, Vitamin A, 494.9 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.2 mg, Vitamin B3, 1.1 mg, Vitamin C, 2.3 mg, Folic Acid, 8.9 mcg, Calcium, 199.7 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 90.3 mg, Potassium, 160.3 mg, Zinc, 0.3 mg] | pasta-genovese-pesto-pasta-with-mushrooms-3302r |
| rcp37563 | Pasta in Red Sauce | NA | Veg | [cooked fusillii, blanched and finely chopped tomatoes, olive oil, bayleaves (tejpatta), black peppercorns (kalimirch), chopped onions, chopped garlic (lehsun), chopped capsicum, salt, tomato puree, tomato ketchup, dried oregano, dry red chilli flakes (paprika), sugar, fresh cream, fresh cream, grated processed cheese, garlic (lehsun)] | 25 mins | 15 mins | [Continental food, Italian Veg Pasta, Easy Indian Veg, Comfort Foods, Pastas, Red Sauce Pasta, Christmas] | 2Makes 2 servings | Indian | red sauce pasta recipe | pasta in red sauce | Indian style red sauce pasta | pasta in arrabbiata sauce | with 40 amazing images Red Sauce Pasta is a perfectly-cooked pasta in a richly flavoured tomato sauce come across as a heavenly match. We have converted this pasta in red sauce to make it a bit of Indian style red sauce pasta. An assortment of ingredients ranging from onions and garlic to peppercorns, herbs and bay leaves offer their unique flavours to this intense tomato-based sauce, making the Pasta in Red Sauce an experience that will remain in your memory forever The procedure of making red sauce pasta is a little long yet the outcome is amazing. All you need to do is heat olive oil in a non stick pan, add bayleaves and peppercorns. Further, add onions and garlic. You can increase the quantity of garlic if you like your pasta garlicky. Next, add capsicum sauté and add tomatoes. Once the tomatoes are cooked, discard bayleaf. Finally add tomato purée, tomato ketchup, oregano, chilli flakes and sugar to balance the tang of tomatoes. Add cream and cook for 2 mins and lastly add cooked fusilli. Toss it and cook it for few minutes and your Indian style red sauce pasta is ready!! Garnish pasta in red sauce with fresh cream and cheese. My kids love having Red Sauce Pasta with loads of freshly made homemade garlic bread. To accompany your Red Sauce Pasta we have a wide collection of Italian recipes from soups, salads, breads and more, like a Roman Style Pumpkin Soup, Three Bean Salad, Onion and Thyme Focaccia, Zucchini Tomato and Mozzarella Caprese, Creamy Mushroom Risotto. Enjoy how to make red sauce pasta recipe | pasta in red sauce | Indian style red sauce pasta | pasta in arrabbiata sauce | with detailed step by step photos and video below. | [To make red sauce pasta, heat the olive in a broad non-stick pan, add the bayleaves and peppercorns and sauté on a medium flame for 30 seconds., Add the onions and garlic and sauté on a medium flame for 2 minutes., Add the capsicum and sauté on a medium flame for another 1 to 2 minutes., Add the tomatoes and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally., Remove the bayleaves and discard them., Add the tomato purée, tomato ketchup, oregano, chilli flakes and sugar, mix well and cook on a medium flame for 1 minute., Add the cream, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring continuously., Add the fusilli, toss gently and cook on a medium flame for 2 more minutes, while stirring continuously., Garnish the pasta in red sauce with fresh cream and cheese and serve immediately with garlic bread., At step 5, you can also discard the peppercorns along with the bayleaves.] | [Energy, 517 cal, Protein, 16 g, Carbohydrates, 67.9 g, Fiber, 4.7 g, Fat, 23.3 g, Cholesterol, 0 mg, Sodium, 711.4 mg] | pasta-in-red-sauce-37563r |
| rcp33106 | Pasta in Tomato Sauce ( Tiffin Recipe) | Lunch | Veg | [boiled fusilli, tomato pulp, butter, chopped garlic (lehsun), chopped spring onions whites, chilli powder, tomato ketchup, salt, dried mixed herbs, fresh cream, chopped spring onion greens, grated processed cheese] | 15 mins | 8 mins | [Continental food, Italian Veg Pasta, Italian Main Dish, Easy Indian Veg, One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba] | 2Makes 2 servings | Indian | pasta in tomato sauce recipe | Indian style pasta in tomato sauce | veg pasta in red sauce for kids tiffin | with 14 amazing images. Pasta in Tomato Sauce recipe is pasta combined with homemade fresh tomato pulp, tomato ketchup, herbs and spring onions. This is so delicious that it retains its strong aroma and flavour for over four hours and perfect pasta in tomato sauce for tiffin. We have innovated the Veg Pasta in Tomato Sauce so that when prepared properly, can be comfortably packed for tiffin. So yes, pasta can be enjoyed in your kids tiffin box. Ours is an Indian style pasta in tomato sauce recipe. How do you serve Pasta in Tomato Sauce? You can serve it immediately or you can pack it in a tiffin box. First cool the veg pasta in red sauce completely and then put it in an airtight container or your dabba and sprinkle some cheese on top. Close the lid and your kids tiffin box is ready. Notes on pasta in tomato sauce. 1. For boiling the fusilli pasta perfectly for Pasta In Tomato Sauce, boil enough water in a large pan. If you use a small pan, the pasta will clump together on boiling. 2. Once the water boils vigorously, add salt to taste. The salt will season the fusilli pasta as they cook, which will give you flavorful pasta. Also, the water when tasted should taste like sea water. 3. Transfer to a bowl of cold water or refresh under running water to prevent over cooking. 4.To make the pasta in red sauce more nutritious, add veggies to it. 5. Add the fresh cream. This gives a creamy and rich flavour to the Pasta In Tomato Sauce recipe. My kids and the entire family love Pasta in Tomato Sauce with some homemade Garlic Bread for dinner. Enjoy how to make pasta in tomato sauce recipe | Indian style pasta in tomato sauce | veg pasta in red sauce for kids tiffin | with detailed step by step photos and video below. | [To make pasta in tomato sauce, heat the butter in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add the spring onion whites and sauté on a medium flame for 1 to 2 minutes., Add the fresh tomato pulp, chilli powder, tomato ketchup, ½ cup of water, salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Add the fusilli, herbs, fresh cream and spring onions greens, mix gently and cook on a medium flame for 1 minute., Cool the pasta in tomato sauce slightly and pack in a tiffin box topped with cheese., 4 medium tomatoes when blanched in water, peeled, deseeded, chopped and blended will give approx. 1 cup of tomato pulp.] | [Energy, 444 cal, Protein, 15.1 g, Carbohydrates, 66.8 g, Fiber, 2.2 g, Fat, 13.2 g, Cholesterol, 0 mg, Vitamin A, 749.6 mcg, Vitamin B1, 0.9 mg, Vitamin B2, 0.4 mg, Vitamin B3, 6.1 mg, Vitamin C, 36.2 mg, Folic Acid, 50.2 mcg, Calcium, 157.3 mg, Iron, 4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 229.8 mg, Potassium, 336.8 mg, Zinc, 1 mg] | pasta-in-tomato-sauce--tiffin-recipe-33106r |
| rcp1829 | Pasta Primavera Salad with Vegetables | Dinner | Veg | [cooked fusillii, iceberg lettuce, blanched broccoli florets, cherry tomatoes, curds (dahi), fresh cream, chopped spring onion greens, chopped celery (ajmoda), salt] | 15 mins | 0 mins | [Italian Salads, Dinner, Indian Salads with dressing, Wholesome Salads (Salads that make a meal), Quick Veg Pasta, Italian Dinner, Dinner Salad] | 4Makes 4 servings | Indian | It is technically a salad but practically a meal in its own right! The Pasta Primavera Salad with Vegetables is an easy and quick yet sumptuous preparation of cooked fusilli tossed together with crunchy lettuce, fresh and vibrant veggies and a refreshing curd-based dressing with celery and spring onion greens. Don’t forget the dash of pepper before you stash this into the refrigerator for a while! Try this on a hot summer’s day and you will want to keep repeating the experience – it beats hot, steaming food hands down. You can also try other wholesome salads with pasta like Veg Macaroni Salad with Fruits and Mint Dressing or Shell Pasta Salad with Pesto Dressing . | [Combine all the ingredients in a deep bowl, mix well and refrigerate for 1 hour., Just before serving, add the dressing and toss well., Serve immediately.] | [Energy, 163 cal, Protein, 4.8 g, Carbohydrates, 19.8 g, Fiber, 1.2 g, Fat, 6.9 g, Cholesterol, 2 mg, Sodium, 37.9 mg] | pasta-primavera-salad-with-vegetables-1829r |
| rcp33612 | Pasta Twists, Pasta Kurkure, Crispy Pasta Snack | Snacks | NA | [wheat (gehun), oil, salt, dried mixed herbs, freshly ground black pepper (kalimirch), oil] | 5 mins | 20 mins | [Deep-fried Indian Starters, School Time Snacks, Indian Jar Snacks, Evening Tea Snacks, Diwali, Diwali Snacks, Indian Birthday Party] | 1Makes 1 cup (1 cup ) | Indian | pasta twists recipe | Indian pasta kurkure | crispy pasta snack | fried pasta snack for tiffin | with 25 amazing images. pasta twists recipe | Indian pasta kurkure | crispy pasta snack | fried pasta snack for tiffin is a completely unique snack, prepared somewhat like crispy noodles. Learn how to make Indian pasta kurkure. Children enjoy pasta. Here is another way you can dish out pasta to children. To prepare the Indian pasta kurkure, pasta is half-boiled, dried completely and deep-fried, they become a crunchy treat to eat. You can toss them with seasoning and serve. Remember to cool crispy pasta snack completely and store in an air-tight jar. Your kids are sure to enjoy this crunchy-munchy snack. These are a tad better than the store bought dry fried snacks which often have a sprinkle of artificial preservatives and colours. You can send this delightful fried pasta snack for tiffin to school anytime you wish, but just make sure you pack it in an air-tight tiffin box so that it remains crisp and crunchy. Also pack Bread Pizza in another tiffin for a perfect short break combo. Tips to make pasta twists. 1. Use only whole wheat pasta as this recipe will not be made with other pastas. 2. Make sure you dry them on a muslin cloth really well. 3. They stay fresh in an air-tight container for atleast 1 week. Enjoy pasta twists recipe | Indian pasta kurkure | crispy pasta snack | fried pasta snack for tiffin | with step by step photos. | [To make pasta twists, combine enough water, oil and salt in a broad non- stick pan, and bring to a boil., Add the pasta, mix it well and cook on a medium flame for 10 to 12 minutes or till the pasta is 50% cooked, while stirring occasionally. Drain well and refresh using enough cold water., Place a muslin cloth on a clean, dry surface, spread the cooked pasta over it, and keep aside for 10 minutes., Meanwhile, combine the mixed herbs, pepper powder and salt in a small bowl and mix well. Keep aside., Heat the oil in a deep non-stick pan and deep-fry half the pasta, till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Repeat step 5 to deep-fry the remaining pasta in one more batch., Sprinkle the mixed herbs-pepper mixture on the fried pasta and toss well., Keep aside to cool completely., Store the pasta twists in an air-tight container and use as required.] | [Energy, 548 cal, Protein, 9.6 g, Carbohydrates, 56 g, Fiber, 0 g, Fat, 31.2 g, Cholesterol, 0 mg, Vitamin A, 270 mcg, Vitamin B1, 0.8 mg, Vitamin B2, 0.3 mg, Vitamin B3, 5.6 mg, Vitamin C, 0 mg, Folic Acid, 13.2 mcg, Calcium, 13.5 mg, Iron, 2.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 5.6 mg, Potassium, 121.5 mg, Zinc, 0.9 mg] | pasta-twists-pasta-kurkure-crispy-pasta-snack-33612r |
| rcp4904 | Pasta with Chunky Tomato Sauce ( Microwave Recipes) | Snacks | Veg | [farfalle, oil, chopped onions, garlic (lehsun) cloves, chopped celery, tomatoes, basil, fresh cream, sugar, olive oil, salt] | 10 mins | 19 mins | [Italian Veg Pasta, Pastas, Quick Snacks / Quick Starters] | 4Makes 4 servings | Italian | Farfalle (bow-shaped pasta) tossed in a tomato basil sauce makes a quick and delicious snack to kids. You may use any other pasta if the bow shaped one is not available. The time taken to cook will differ with the different shapes and sizes of the paste. | [Make a criss cross slit on each tomato and place in a microwave safe plate and microwave on high for 3 minutes., Place them in a bowl of cold water and keep aside for 2 to 3 minutes., Peel and quarter the tomatoes into 6 to 8 pieces. Remove and discard the seeds and keep the tomatoes aside., In a medium sized microwave safe bowl, heat 1½ cups of water for 2 minutes., Add 1 teaspoon oil and the pasta and microwave on high for 5 minutes, stirring once in between., Drain and pour cold water over the pasta to arrest cooking. Drain and keep aside., Add the tomatoes and microwave on high for 4 minutes., Add the basil, salt, pepper and microwave on high for 2 more minutes., Add the cream and sugar and mix well., Just before serving, add the pasta mix well and microwave on high for 1 more minute., Serve hot.] | [Energy, 145 cal, Protein, 3.1 g, Carbohydrates, 18.4 g, Fiber, 2.4 g, Fat, 6.4 g, Cholesterol, 0 mg, Vitamin A, 504.9 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.6 mg, Vitamin C, 34.4 mg, Folic Acid, 37.1 mcg, Calcium, 74.9 mg, Iron, 1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 17.4 mg, Potassium, 199.8 mg, Zinc, 0.1 mg] | pasta-with-chunky-tomato-sauce--microwave-recipes-4904r |
| rcp1944 | Pastry Base | NA | NA | [plain flour (maida), butter, milk] | 10 mins | 10 mins | [Basic Indian Dessert Recipes] | 1Makes 1 servings | Indian | A pastry base is like fine linen waiting to be embroidered on! it offers a wonderfully chewy yet crunchy base to hold all your favourite fillings, be it chocolate, custard, jam, caramelised nuts, stewed fruits or your own innovative combinations. The perfect pastry base, of course, leads to the perfect tart, so here is how to get it right… | [Sieve the flour into a bowl., Rub the butter into the flour with your fingertips till it resembles bread crumbs., Gradually, add enough cold milk to make a firm dough. Refrigerate for 10 to 15 minutes., Lightly flour the rolling pin and the pastry board., Roll out the pastry to line a 150 mm. (6") diameter tart mould., Prick with a fork at regular intervals., Bake in a pre-heated oven at 230°c (450°f) for 10 to 15 minutes or till golden brown., Cool completely.] | [Energy, 533 cal, Protein, 7.3 g, Carbohydrates, 42.1 g, Fiber, 0.2 g, Fat, 36.5 g, Cholesterol, 109.8 mg, Sodium, 357.7 mg] | pastry-base-1944r |
| rcp2521 | Patties (DVC) | Snacks | NA | [plain flour (maida), margarine ghee, margarine ghee, salt, plain flour (maida), ghee] | | 0 mins | [School Time Snacks] | | NA | | [Sieve the flour., Rub 1 tablespoon of margarine very well into the four., Make a well in the centre. Add the salt in this well and pour a little ice-cold water on top., Make a soft doughby adding some more ice-cold water., Knead the dough for 2 minutes., Keep the dough under a cloth for 10 minutes., Roll out the dough with the help of a little flour to a rectangular shape. Brush away the extra flour., Apply the remaining 115 grams of margarine leaving aside a strip of 12 mm. (1/2") width all around., Divide the dough into 4 imaginary equal parts., Fold part no. 1 on the left on part no.2., Next fold part no.4 on the tright on part no.3., Next fold part no.3 on part no.2., Sprinkle plenty of flour on a tray. Put the rolled dough over it and sprinkle flour again. Cover with a cloth., Chill the dough in the freezer compartment of a refrigerator over the ice tray for 30 minutes., Remove from the refrigerator and roll out to a rectangular shape., Divide the dough into 3 imaginary equal parts,, Fold part no. 1 on the left on part no.2 and fold part no.3 on the right on part no.2., Chill the dough in the freezer compartment of a refrigerator over the ice tray for 15 minutes., Repeat steps 15,16 and 17., Roll out the dough to about 6 mm. (1/4") thickness in the shape of a rectangle., Cut into squares., Put a little stuffing in the centre of each square and make a shape of a triangle out of it by pressing together two opposite diagonal corners., Arrange on a baking dish. Brush with ghee., Bake in a hot oven at 450° F for 15 minutes. Reduce the temperature to 350°F and bake for a further 10 minutes., Serve hot.] | [Not Given] | patties-dvc-2521r |
| rcp7567 | Paushtic Parathas | BreakFast | NA | [chopped spinach (palak), grated carrot, whole wheat flour (gehun ka atta), besan (bengal gram flour), curd (dahi), green chilli paste, oil, salt, whole wheat flour (gehun ka atta), oil, curd (dahi)] | 10 mins | 25 mins | [Punjabi roti recipes | Punjabi parathas, Parathas, All-in-one Parathas, Indian Tawa, Tava, Healthy Foods for Kids, Indian Breakfast Recipes for Kids] | 15Makes 15 parathas. (15 paratha ) | Punjabi | paushtik paratha | healthy paushtic paratha | paushtik paratha for kids, adults | paushtik paratha with vegetables | with 25 amazing images paushtik paratha is made from a dough of whole wheat flour, besan to which palak, carrots, curds and green chilli paste is added. The dough is then divided into 15 portions and cooked on a non stick tawa to make healthy paushtic paratha. Parathas are always a great food to serve to kids, because you can stuff them with all the nice veggies, dals, paneer or whatever you wish your kids would eat! The combination of carrot and spinach suggested for this whole wheat Paushtic Paratha is not only wholesome but also tasty and colourful, so your kids are surely love it. Make sure you add curds while making the dough as it helps keep the parathas soft. Also serve with a bowlful of curd to enrich these folic acid and vitamin A rich Paushtic Parathas with protein and calcium too. Enjoy how to make paushtik paratha | healthy paushtic paratha | paushtik paratha for kids, adults | paushtik paratha with vegetables with detailed step by step photos and video below. | [To make paushtic parathas, combine all the ingredients in a bowl and knead into a semi-soft dough using enough water., Divide the dough into 15 equal portions., Roll out each portion into a 100 mm. (4”) diameter thick circle using a little wheat flour for rolling., Fold into half to make a semi-circle and again fold into half to make a 100 mm. (4”) length triangular paratha., Heat a non-stick tava (griddle) and cook it, using ¼ tsp of oil, till brown spots appear on both the sides., Repeat steps 3 to 5 to make 14 more paushtic parathas., Serve the paushtic parathas hot with fresh curds.] | [Energy, 75 cal, Protein, 2.4 g, Carbohydrates, 11.6 g, Fiber, 2.2 g, Fat, 2.3 g, Cholesterol, 0.6 mg, Sodium, 8.6 mg] | paushtic-parathas-7567r |
| rcp2978 | Paushtic Roti for Pregnancy, Weight Loss | Dinner | NA | [whole wheat flour (gehun ka atta), besan (bengal gram flour), grated potatoes, chopped spinach (palak), chopped green chillies, milk, oil, salt, whole wheat flour (gehun ka atta), oil] | 15 mins | 20 mins | [Punjabi roti recipes | Punjabi parathas, Dinner, Indian Rotis, healthy Rotis / Parathas, Tava, Pregnancy Fiber Rich, Pregnancy Rotis, Parathas] | 14Makes 14 rotis | Punjabi | paushtik roti | paushtic roti for pregnant women | Paushtic Roti – Kids After School Recipe | Paushtik Roti for Eldelry | with 20 amazing images The word "paushtic" in hindi means healthy or life giving. This Paushtik Roti is a nutritious combination of a cereal and a pulse along with a green leafy vegetable, enhanced further by the addition of milk or curds. All of these contribute to make this dish rich in folic acid , iron , protein and calcium . Pregnant women can include these Paushtic Roti for Pregnant Women instead of the plain whole wheat chapatis we usually eat. These Paushtik Rotis are so soft that they can undoubtedly be served to all elders of the family. Serve them with curd to square up as a meal for them. These rotis will not fail to please kids as well. When they come home hungry after school and you as a mother want to serve something colourful, delicious plus nourishing, then try these Paushtic Rotis for Kids. Enjoy these Paushtic Rotis off the tawa for a flavourful experience. Try paushtik roti | paushtic roti for pregnant women | Paushtic Roti – Kids After School Recipe | Paushtik Roti for Eldelry | with 20 detailed step-by-step photos below. | [To make paushtik roti, combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water., Divide the dough into 14 equal portions and roll out each portion into a circle of 175 mm. (7") diameter, using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook each roti, using a little oil, till it turns golden brown in colour from both sides., Serve the paushtik roti immediately with fresh curds.] | [Energy, 103 cal, Protein, 2.8 g, Carbohydrates, 13.5 g, Fiber, 2.5 g, Fat, 4.4 g, Cholesterol, 0.7 mg, Sodium, 8.9 mg] | paushtic-roti-for-pregnancy-weight-loss-2978r |
| rcp2813 | Pav Bhaji | Lunch | Veg | [ladi pav, butter, chopped cauliflower, green peas, chopped carrot, butter, chopped onions, chopped capsicum, red chilli-garlic paste, chopped tomatoes, chilli powder, pav bhaji masala, turmeric powder (haldi), mashed potatoes, salt, lemon juice, chopped coriander (dhania), chopped onions, lemon wedges] | 15 mins | 30 mins | [Mumbai Street Food, One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba, Iftar Recipes for Ramadan / Ramzan, Indian Party, Birthday Party Main Dishes] | 5Makes 5 servings | Indian | homemade pav bhaji | how to make pav bhaji at home | mumbai pav bhaji made at home | with 25 amazing images. There is nothing healthier than making your homemade pav bhaji versus opting for pav bhaji from the street. While i do love mumbai roadside pav bhaji, i still think you should make your pav bhaji at home. In this homemade pav bhaji recipe, we have first pressure cooked the vegetables (cauliflower, green peas and carrots), that go into the pav bhaji. Then in a separate deep non stick pan cooked the chilli garlic paste, sauted the onions, capsicum and tomatoes. Added the kashmiri red chillies, pav bhaji masala and cooked with some water. Finally we add the potatoes and pressure cooked vegetables and cooked the mumbai pav bhaji made at home. Why make mumbai pav bhaji made at home? 1. Street vendors tend to use inferior quality vegetables which are not even cleaned properly. At home, we have the option to use the best quality of everything. 2. Water used to clean vegetables is not filtered by street vendors. 3. Everything is cooked in the open which leads to all kinds of infestation of the food despite it being hot. 4. The butter used is believed to be half margarine and half butter to cut costs and will lead to heart issues. We make homemade pav bhaji as a one meal dinner. Traditionally pav bhaji is served with yummy ladi pav which is made of plain flour. We suggest you try and use homemade multigrain bread to have with your homemade pav bhaji. homemade pav bhaji is truly an innovation that arose out of the necessity of providing a nice hot meal in a hurry and one that tickles the taste buds. When I am lazy to cook on an entire meal for my family, pav bhaji in one of the first few dishes which comes to mind. It is easy to cook and also filling. Aside from pav bhaji, we have other variations like jain pav bhaji, khada pav bhaji, pressure cooker pav bhaji and pav bhaji made with doodhi. Enjoy homemade pav bhaji | how to make pav bhaji at home | mumbai pav bhaji made at home with detailed step by step photos below. | [Combine the cauliflower, green peas, carrot and 1 cup of water in a pressure cooker and pressure cook for 2 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes., Add the capsicum and chilli-garlic paste and sauté on a medium flame for 2 minutes., Add the tomatoes, chilli powder, turmeric powder and ¼ cup of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the potatoes, cauliflower mixture along with the water and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally and mashing it., Add the lemon juice and coriander and mix well. Keep aside., Slit 2 pavs vertically and keep aside., Heat a non-stick tava (griddle), add 1 tbsp of butter and slit open the pavs and place on it., Cook on a medium flame till they turn light brown and crisp on both the sides., Repeat steps 1 to 3 to cook more pavs. Keep aside., Serve the bhaji hot with pavs, onions and lemon wedges.] | [Energy, 400 cal, Protein, 9.4 g, Carbohydrates, 57.9 g, Fiber, 4.5 g, Fat, 14.5 g, Cholesterol, 42 mg, Sodium, 170.5 mg] | pav-bhaji-2813r |
| rcp33423 | Pav Bhaji ( Mumbai Roadside Recipes ) | Lunch | Veg | [whole dry kashmiri red chillies, garlic (lehsun) cloves, butter, oil, cumin seeds (jeera), chopped onions, chopped capsicum, chopped tomatoes, pav bhaji masala, chilli powder, salt, boiled and lightly mashed green peas, boiled , peeled and mashed potatoes, chopped coriander (dhania), ladi pav, butter, pav bhaji masala, chopped onions, lemon wedges, roasted papad, butter, chopped coriander (dhania)] | 20 mins | 30 mins | [Mumbai Street Food, One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba, Indian Party, Indian Birthday Party, Kadai Veg] | 4Makes 4 plates | Indian | pav bhaji | mumbai roadside pav bhaji | pav bhaji without pressure cooker | with 35 amazing images. mumbai roadside pav bhaji is so popular, that it's available all over Mumbai. Each small lane leading to the railways stations has its own pav bhaji seller on a cart with a large tava mounted on it. At any point, there is plenty of pav bhaji ready to serve on one side of the tava and on the other side is hot ladi pav with loads of butter being cooked. Served on a steel plate with 2 slots for bread and onions, the boiling hot mumbai roadside pav bhaji is topped with loads of butter, chopped onions and a slice of lemon accompanied with ladi pav. Making pav bhaji is lots of fun and you can make your own version. Pav bhaji is made from a bhajji which always has potatoes, tomatoes, onions, green peas as the main vegetables. The main spice used in pav bhaji is pav bhaji masala which lends a spicy flavour, rich colour and enticing aroma. Pav Bhaji is more than a mere snack! it’s a quick meal that can be grabbed on the go – since large potions of the bhaji are made in advance and simply reheated with a few spices before serving. You just need to wait till the pav is toasted to perfection with oodles of butter! Hmm, top with the raw onions and tomatoes, squeeze a tad of lemon atop the bhaji, and forget yourself! Aside from pav bhaji, we have other variations like jain pav bhaji, khada pav bhaji, pressure cooker pav bhaji and pav bhaji made with doodhi. You can also make this popular Mumbai Ladi Pav at home and cook up a variety of recipes using ladi pav like Vada Pav, Dabeli, Kaanda Bhajji Pav, Ladi Pav Bhaji Toasts and many more. Enjoy how to make pav bhaji | mumbai roadside pav bhaji | pav bhaji without pressure cooker with detailed step by step photos and video below. | [Soak the red chillies in enough warm water for atleast an hour., Drain the chillies, add the garlic and blend in a mixer till smooth, adding little water. Keep aside., Heat the butter and oil in a kadhai and add the cumin seeds., When the seeds crackle, add the chilli-garlic paste and sauté on a medium flame for 1 to 2 minutes., Add the onions and sauté for 3 to 4 minutes, while stirring occasionally., Add the capsicum and sauté for 1 more minute., Add the tomatoes and cook for 3 to 4 minutes, mash well using a potato masher., Add the salt, pav bhaji masala, chilli powder and cook for another 2 minutes., Add the green peas, potatoes, mix well and cook along with 1 cup of water for 1 to 2 minutes, while mashing it with the help of a masher., Add the coriander, mix well and cook for 1 minute., Slit 2 pavs vertically and keep aside., Heat a large tava, add 2 tsp of butter, ¼ tsp pav bhaji masala, mix well and place the slit open the pavs on it., Cook on a medium flame till they turn light brown and crisp on both the sides. (add more butter if required)., To serve pav bhaji, place ¼th of hot bhaji, 2 pavs, ¼ cup of onions, a lemon wedge and a papad on a plate., Top the bhaji with 1 tsp of butter and serve immediately garnished with 1 tsp of coriander., Repeat with the remaining ingredients to make 3 more plates of pav bhaji., Pav bhaji masala is a spice blend, which is readily available under different brand names at most grocery stores.] | [Energy, 406 cal, Protein, 9.8 g, Carbohydrates, 59.5 g, Fiber, 4.3 g, Fat, 14.3 g, Cholesterol, 30 mg, Sodium, 115 mg] | pav-bhaji--mumbai-roadside-recipes--33423r |
| rcp33334 | Pav Bhaji ( Pressure Cooking ) | NA | NA | [chopped tomatoes, chopped potatoes, cauliflower florets, green peas, oil, butter, cumin seeds (jeera), chopped onions, chopped capsicum, chilli powder, pav bhaji masala, salt, chopped coriander (dhania), chopped onions, lemon wedges, chopped coriander (dhania), laddi pavs] | 20 mins | 17 mins | [different kinds of pav bhaji, Indian Party, Indian Birthday Party, Pressure Cooker] | 5Makes 5 servings | Indian | pav bhaji recipe in a pressure cooker recipe | pressure cooker pav bhaji | best Mumbai pav bhaji in instant pot | 30 minutes easy pav bhaji is an all time favourite recipe. Learn how to make best Mumbai pav bhaji in instant pot. Mumbai’s all-time favourite street food - 30 minutes easy pav bhaji is now so much easier to prepare, with our handy kitchen helper – the pressure cooker! Temper, sauté, pressure cook, that’s all there is to preparing a delicious bhaji to accompany fresh, butter-toasted pav buns. To make pav bhaji recipe in a pressure cooker, heat the oil and butter in the pressure cooker and add the cumin seeds. When the seeds crackle, add the onions and capsicum sauté on a medium flame for 2 minutes. Add the tomatoes, potatoes, cauliflower, peas, chilli powder, pav bhaji masala, salt and 3/4 cup of hot water, mix well and pressure cook on a high flame for 3 whistles. Once the cooker cools down, mash well using a potato masher till smooth, add the coriander and mix well. Garnish with onions, lemon and coriander and serve immediately with pav. While the tava cooked pav bhaji is tempting and served as a snack and for dinner too, this quick version of pressure cooker pav bhaji served with onions and wedges of lemon, tastes just like the original, but can be prepared easily for sudden guests or for kids returning home from school. Tips for pav bhaji recipe in a pressure cooker. 1. Chop the tomatoes finely, so that they cook well. 2. Saute the chilli powder and pav bhaji masala well before pressure cooking, to enjoy the authentic taste and flavour. 3. Serve with a dollop of butter on the bhaji. Enjoy pav bhaji recipe in a pressure cooker recipe | pressure cooker pav bhaji | best Mumbai pav bhaji in instant pot. | [To make pressure cooker pav bhaji, heat the oil and butter in the pressure cooker and add the cumin seeds., When the seeds crackle, add the onions and capsicum sauté on a medium flame for 2 minutes., Add the tomatoes, potatoes, cauliflower, peas, chilli powder, pav bhaji masala, salt and ¾ cup of hot water, mix well and pressure cook on a high flame for 3 whistles., Allow the steam to escape using natural release method, (refer handy tip) before opening the lid., Mash well using a potato masher till smooth, add the coriander and mix well., Garnish with onions, lemon and coriander and serve the pav bhaji immediately with pav., Natural release method: to use this method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally., It works best for grains and for beans that you might use for salads, as quick-releasing the pressure can cause the beans to split apart.] | [Energy, 152 cal, Protein, 2.9 g, Carbohydrates, 19.2 g, Fiber, 3.6 g, Fat, 7.1 g, Cholesterol, 12 mg, Sodium, 58.6 mg] | pav-bhaji--pressure-cooking--33334r |
| rcp33091 | Pav Bhaji ( Tiffin Treats) | Lunch | Veg | [whole dry kashmiri red chillies, chopped garlic (lehsun), oil, butter, cumin seeds (jeera), chilli-garlic paste, chopped onions, chopped capsicum, chopped tomatoes, chilli powder, pav bhaji masala, salt, boiled , peeled and chopped potatoes, boiled and lightly mashed moong sprouts, boiled and lightly mashed green peas, chopped coriander (dhania), ladi pav, butter] | 20 mins | 25 mins | [One Meal Dinner, Saute, Indian Birthday Party, Tava, Kadai Veg, Kids Tiffin Box, Kids Lunch Box] | 4Makes 4 servings | Indian | Your children will be unable to hold back the delight that wells up in the hearts when they see Mumbai’s favourite street food, Pav Bhaji, packed with mom’s love in their tiffin box! In fact, this element of surprise adds to the taste of this all-time favourite snack. With loads of veggies, sprouts and tongue-tickling pav bhaji masala, the bhaji is a perfect match for butter-roasted ladi pav. Cool the bhaji and the pav completely and pack them as suggested in the recipe, to ensure that they remain fresh and tasty at lunch time. Pack some Mint Chaas in a thermos flask, to cool off after the chatpata Pav Bhaji treat. | [Soak the red chillies in enough warm water in a bowl for atleast an hour., Drain the chillies, add the garlic and blend in a mixer till smooth, adding 2 tbsp of water. Keep aside., Heat the oil and 1 tbsp of butter in a non-stick kadhai and add the cumin seeds., When the seeds crackle, add 2 tbsp of chilli-garlic paste and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 3 to 4 minutes., Add the capsicum and sauté on a medium flame for 1 minute., Add the tomatoes, chilli powder, pav bhaji masala and salt, mix well and cook on a medium flame for 5 to 7 minutes, while mashing it with the back of the spoon., Add the potatoes, moong sprouts, green peas, coriander, ½ cup of water and remaining 1 tbsp of butter, mix well and cook the ladi pavs on a medium flame for 5 to 7 minutes and mash well using a potato masher, while stirring continuously. Keep aside., Slit all the ladi pavs and apply a little butter evenly on them., Heat a non-stick tava (griddle) and cook on a medium flame till they turn light brown and crisp on both the sides., Allow the pav and the bhaji to cool completely, and pack them in separate air-tight tiffin boxes.] | [Energy, 413 cal, Protein, 12.8 g, Carbohydrates, 68.9 g, Fiber, 6.5 g, Fat, 9.6 g, Cholesterol, 15 mg, Sodium, 70 mg] | pav-bhaji--tiffin-treats-33091r |
| rcp37904 | Pav Bhaji Burger | Snacks | Veg | [chopped onions, chopped capsicum, chopped tomatoes, boiled green peas, chopped and boiled cauliflower, boiled carrots, mashed potatoes, butter, red chilli-garlic paste, turmeric powder (haldi), chilli powder, pav bhaji masala, salt, chopped coriander (dhania), burger buns, grated processed cheese, onion rings, butter, butter] | 20 mins | 55 mins | [Comfort Foods, Indian snacks with little planning, Veggie Burgers Collection, different kinds of pav bhaji, High Tea Party, Kids After School, Snack Recipes for Kids] | 8Makes 8 burgers | Indian | pav bhaji burger recipe | Indian style pav bhaji burger | pav bhaji burger made on griller or tawa | with amazing 35 images. Pav bhaji and burger are two dishes that are loved by all. So here, we have got you a pav bhaji burger recipe where India meets Western. We have given it a fusion twist by combining both pav bhaji and burger making it pav bhaji burger. Burger is here given an Indian avatar and which makes a luscious snack recipe. You can make it for a dinner as well. I usually make pav bhaji burgerpav bhaji burger for parties, get-togethers and kitty parties. To make Indian style pav bhaji burger we have made the bhaji using the traditional bhaji ingredients just making it a little thicker than usual and have sandwiched it between burger buns. We have cut the burger buns into 2 portion, have spread the portion of bhaji on lower half of the burger bun. Sprinkled grated cheese, you can replaced it with a cheese slice. We have placed onions on top, you can even use grated cabbage. Further, sandwich with the upper half of the bun and grill in a griller until golden brown and crispy. You can also roast it on tava if you do not have griller. Serve the pav bhaji burger immediately. You can pack pav bhaji burger made on griller or tawa for your kiddos tiffin and also you can make use of ladi pavs if burger buns are not available. Make it along with tava rice and enjoy a complete!! pav bhaji burger made on griller or tawa is a lip-smacking bhaji of mixed vegetables flavoured with pav bhaji masala is sandwiched between burger buns, and grilled to perfection. Enjoy pav bhaji burger recipe | Indian style pav bhaji burger | pav bhaji burger made on griller or tawa | with detailed step by step recipe photos below. | [Heat the butter in a deep non-stick pan, add the onions and capsicum and sauté on a medium flame for 2 minutes., Add the chilli-garlic paste and sauté on a medium flame for 1 minute., Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the turmeric powder, chilli powder, pav bhaji masala and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the green peas, cauliflower, carrots, potatoes and ¼ cup of water and mix well. Mash it well using a potato masher and cook on a medium flame for 2 minutes, while stirring occasionally., Add the coriander and mix well., Divide it into 8 equal portions and keep aside., Cut each burger bun horizontally into two. Apply 1 tsp butter on the insides of each half of the burger bun., Place the lower half of a bun on a clean, dry surface with the buttered side facing upwards and spread one portion of the bhaji. Sprinkle 1 tbsp of cheese and place 2 onion rings over it., Place the upper half of the bun over it with the buttered side facing downwards and press it lightly., Brush ½ tsp butter again on the top of the bun and keep aside., Grease the sandwich griller with ½ tsp butter and allow it to heat up., Place the burger in the griller and grill for 3 to 4 minutes or till they turn crisp and brown in colour., Repeat steps 2 to 6 to make 7 more burgers., Serve the pav bhaji burger immediately.] | [Energy, 303 cal, Protein, 7.6 g, Carbohydrates, 37.2 g, Fiber, 1.9 g, Fat, 13.6 g, Cholesterol, 31.5 mg, Sodium, 231.6 mg] | pav-bhaji-burger-37904r |
| rcp33271 | Pav Bhaji Dhokla ( Non- Fried Snacks ) | NA | NA | [besan (bengal gram flour), semolina (rava), sugar, ginger- green chilli paste, citric acid (nimbu ka phool), lemon juice, salt, fruit salt, oil, kashmiri chillies water, garlic (lehsun), butter, cumin seeds (jeera), chopped onions, chopped capsicum, tomatoes puree, chilli powder, pav bhaji masala, salt, boiled and mashed potatoes, boiled green peas, chopped coriander (dhania), grated processed cheese] | 5 mins | 15 mins | [Gujarati Farsans, different kinds of pav bhaji] | 14Makes 12 to 15 dhoklas | Gujarati | Dhoklas are favourite farsaan…usually the dhoklas are tempered or served with chutney. Here i have experimented with the style of serving by sandwhiching pav bhaji between khaman dhokla. Make sure you make the bhaji a little dry so that it can be sandwiched properly. You can use your imagination and try a variety of dhoklas using different stuffing like cheese slices, schezuan sauce, grated paneer etc. Once you taste this dhokla , i am sure you will be tempted to try more. | [Combine all the ingredients together, except the fruit salt in a bowl and mix well adding water as required (approximately ¾ cup) to make a thick batter., Just before steaming, add the fruit salt and add 2 tsp of water over it., When the bubbles form, mix gently., Pour the batter immediately into a greased 125 mm. (5") diameter thali and shake the thali clockwise to spread the batter in an even layer., Steam for 12 to 15 minutes or till the dhoklas are cooked. Keep aside., Heat the butter in a kadhai and add the cumin seeds., When the seeds crackle, add the chilli garlic paste and sauté on a medium flame, while stirring continuously., Add the onions and sauté on a medium flame till for 4 to 5 minutes or till the raw smell disappears., Add the tomato puree and ¼ cup of water, mix well and simmer till the oil separates., Add the chilli powder, pav bhaji masala and salt and cook for 2 to 3 minutes., Add the potatoes and green peas and mash thoroughly using a potato masher, adding ¼ cup of water if required and cook for another 2 to 3 minutes. Keep aside., Cut a dhokla piece horizontally into half., Spread a tbsp of the bhaji evenly on piece of dhokla., Place the other piece of dhokla over the bhaji and press gently., Repeat with the remaining dhoklas and bhaji to make more pav bhaji dhoklas. Serve immediately garnished with cheese., Always use your hands while mixing the batter to break lumps of the besan, sugar and citric acid crystals.] | [Energy, 92 cal, Protein, 3.8 g, Carbohydrates, 12.7 g, Fiber, 2.5 g, Fat, 2.9 g, Cholesterol, 7.1 mg, Sodium, 60.3 mg] | pav-bhaji-dhokla--non--fried-snacks--33271r |
| rcp39815 | Pav Bhaji Fondue | Snacks | NA | [pav bhaji masala, butter, garlic (lehsun) paste, chopped onions, chopped capsicum, chopped tomatoes, chilli powder, grated processed cheese, milk, salt, fresh cream, herb bread] | 10 mins | 7 mins | [Indian Snacks for Entertaining, different kinds of pav bhaji, Indian Dips / Sauces, Children's Day, Cocktail Party, Fondue Party, Non-stick Pan] | 1Makes 1.25 cups (18 tbsp ) | Indian | pav bhaji fondue recipe | creamy pav bhaji fondue | with 20 amazing pictures. Friends and family coming over and want to serve them something that would tantalize their taste buds? Here we have given a transformation to the very famous Indian street food recipe “pav bhaji” that is loved by all the age group and is very famous street food with “Pav Bhaji Fondue” The Pav Bhaji Fondue smartly combines veggies, cheese, cream, milk and pav bhaji masala, into a richly flavored dip. It is really quick and easy to make. Not even an amateur cook can go wrong with this recipe!! We have made Pav Bhaji Fondue with very few ingredients, that are easily available and if you’d have well managed pantry, you’ll find it all at home. We have started with heating butter, added garlic paste which would perk up the flavor of Pav Bhaji Fondue, you can also use chilli garlic paste instead of garlic paste. Further, we have added veggies like onion, capsicum and tomato which offer a perfect blend of crunch, tang and flavor. Further, the main ingredient that is pav bhaji masala is added and chilli powder. Also, cheese and milk are added that give it a creamy texture. Once it is cooked, it is coarsely blended in a food processor or a blender so that it gives a unique mouthfeel. Then, Pav Bhaji Fondue is again poured to the pan, cream is added and cooked for a minute and Pav Bhaji Fondue ready to be served!! We have eliminated potatoes but it has all the other key elements which makes it luscious and tasty!! Place on the fondue stand with tea light or burner ignited. Serve the Pav Bhaji Fondue immediately with herb bread. Instead of herb bread, you can even make croutons out of ladi pav and then serve them with the pav bhaji fondue. If not serving immediately, the Pav Bhaji Fondue might thicken so, add little milk, re-heat and adjust the consistency before serving. But it is recommended to serve immediately fresh and hot, so that the aroma and flavour are at their best when served. Enjoy how to make pav bhaji fondue recipe | creamy pav bhaji fondue | with detailed step by step photos and video below. | [To make pav bhaji fondue, heat the butter in a deep non-stick pan, add the garlic paste and sauté on a medium flame for 30 seconds., Add the onions and capsicum and sauté on a medium flame for 2 minutes., Add the tomatoes and 1 tbsp of water, mix well and cook on a medium flame for 2 minutes, mashing with help of a masher, while stirring occasionally., Add the pav bhaji masala, chilli powder, cheese, milk and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Allow the mixture to cool slightly and blend in a mixer to a coarse mixture., Transfer the mixture back into the pan, add the fresh cream, mix well and cook on a medium flame for 1 more minute., Serve the pav bhaji fondue immediately with herb bread.] | [Energy, 19 cal, Protein, 0.8 g, Carbohydrates, 1 g, Fiber, 0.2 g, Fat, 1.3 g, Cholesterol, 3.5 mg, Sodium, 32.3 mg] | pav-bhaji-fondue-39815r |
| rcp40917 | Pav Bhaji Khakhra, Zero Oil | Snacks | NA | [whole wheat flour (gehun ka atta), pav bhaji masala, chilli powder, salt, whole wheat flour (gehun ka atta)] | 5 mins | 50 mins | [different kinds of pav bhaji, Tava, Healthy Indian School Snack, Healthy Indian Jar Snacks, Zero Oil Snacks, Healthy Khakhras] | 12Makes 12 khakhras | Indian | This Pav Bhaji Khakhra is quite an off-beat snack. It might not taste like regular khakhras because it does not have oil, but it tastes fabulous in its own special way, with the peppy flavour of pav bhaji masala. This healthy and chatpata snack can be carried along anywhere, to office or even on a journey, so you can munch on something healthy whenever you are hungry. Check out our variety of healthy khakhra recipes - Bajra Methi Khakhras , Mini Nachni and Bajra Khakhra , Mini Oats Khakhra , Nachni Sesame Khakhra , Soya Sesame Khakhra and Whole Wheat and Methi Khakhra | [Combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water., Divide the dough into 12 equal portions., Roll out a portion of the dough into a 150 mm. (6") diameter thin circle, using a little whole wheat flour for rolling., Heat a concave non-stick tava (griddle) and cook the khakhra on a slow flame till pink spots appear on both the sides., Continue cooking the khakhra on a slow flame, while pressing with a khakhra press or a folded muslin cloth, till it turns crisp and golden brown spots appear on both the sides., Cool and serve or store in an air-tight container.] | [Energy, 37 cal, Protein, 1.3 g, Carbohydrates, 7.9 g, Fiber, 1.3 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 2.2 mg] | pav-bhaji-khakhra-zero-oil-40917r |
| rcp42483 | Pav Bhaji Made with Doodhi | Dinner | NA | [chopped bottle gourd (doodhi / lauki), cauliflower florets, chopped carrot, green peas, butter, oil, chopped onions, chopped garlic (lehsun), chopped capsicum, chopped tomatoes, chilli powder, turmeric powder (haldi), pav bhaji masala, salt, chopped coriander (dhania), lemon juice, ladi pavs, butter, chopped onions, lemon wedges] | 15 mins | 35 mins | [Innovative Snacks, Dinner Sabzi] | 4Makes 4 servings | NA | lauki pav bhaji recipe | pav bhaji with doodhi | bottle gourd pav bhaji | ghiya pav bhaji | with step by step images. pav bhaji with doodhi is a pav bhaji with a twist. Thickened with bottle gourd and blended with usual masalas it is something unique to indulge into. Learn how to make ghiya pav bhaji. The moment we decide to make pav bhaji, the first ingredient that we take out is the potatoes! However, this pav bhaji with doodhi will jolt you out of this belief. This unique bhaji is made with doodhi and without potatoes at all. Coupled with the usual veggies like tomatoes, onions, cauliflower, carrots, peas, etc., and flavoured with the classic pav bhaji masala, this bottle gourd pav bhaji tastes just as awesome as the usual one. To make lauki pav bhaji, combine the bottle gourd, cauliflower, carrot, green peas and ½ cup of water in a pressure cooker, mix well and pressure cook for 4 whistles and mash it well using a potato masher. Heat the oil in a deep non-stick pan, add the onions and garlic and sauté on a medium flame for 2 minutes. Add the capsicum and sauté on a medium flame for 2 minutes. Add the tomatoes, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the prepared mashed veggies, chilli powder, turmeric powder, pav bhaji masala, salt and ½ cup of water, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Switch off the flame, add the coriander and lemon juice and mix well. Keep aside. Slit 2 pavs vertically and cook them with butter on a tava tilll they turn light brown and crisp on both the sides. Serve the bhaji hot with pavs, onions and lemon wedges. Do not get concerned with the colour of the bhaji. Serve ghiya pav bhaji with fresh butter-toasted pav bread to make a delectable snack or a meal by itself. Tips for lauki pav bhaji. 1. You can make the bhaji in advance, but we suggest you cook the pav in butter just before serving. 2. Do not add lemon juice to the bhaji and then cook. Always switch off the flame, add lemon juice and mix well. Try other recipes like Pav Sandwich or Pav Bhaji Masala. Enjoy lauki pav bhaji recipe | pav bhaji with doodhi | bottle gourd pav bhaji | ghiya pav bhaji | with step by step photos below. | [Combine the bottle gourd, cauliflower, carrot, green peas and ½ cup of water in a pressure cooker, mix well and pressure cook for 4 whistles., Allow the steam to escape before opening the lid., Mash it well using a potato masher. Keep aside., Heat the oil in a deep non-stick pan, add the onions and garlic and sauté on a medium flame for 2 minutes., Add the capsicum and sauté on a medium flame for 2 minutes., Add the tomatoes, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Add the prepared mashed veggies, chilli powder, turmeric powder, pav bhaji masala, salt and ½ cup of water, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally., Switch off the flame, add the coriander and lemon juice and mix well. Keep aside., Slit 2 pavs vertically and keep aside., Heat a non-stick tava (griddle), add 1 tbsp of butter and slit open the pavs and place on it., Cook on a medium flame till they turn light brown and crisp on both the sides., Repeat steps 1 to 3 to cook more pavs. Keep aside., Serve the bhaji hot with pavs, onions and lemon wedges.] | [Energy, 388 cal, Protein, 9.9 g, Carbohydrates, 55.9 g, Fiber, 6.5 g, Fat, 13.9 g, Cholesterol, 33.8 mg, Sodium, 138.3 mg] | pav-bhaji-made-with-doodhi-42483r |
| rcp40578 | Pav Bhaji Masala, Homemade Pav Bhaji Masala | NA | Veg | [whole dry kashmiri red chillies, coriander (dhania) seeds, cloves (laung / lavang), cumin seeds (jeera), fennel seeds (saunf), cinnamon (dalchini), black cardamom (badi elaichi), turmeric powder (haldi), dried mango powder (amchur), black salt (sanchal), freshly ground black pepper (kalimirch)] | 10 mins | 3 mins | [No Cook Indian, Mixer, Indian Veg] | 1Makes 1 cup | Indian | pav bhaji masala powder recipe | homemade pav bhaji masala recipe | pav bhaji masala | with 16 amazing images. pav bhaji masala powder recipe is made by dry roasting Kashmiri dry red chillies, coriander seeds, cloves, cumin seeds, fennel seeds, cinnamon and cardamom. These spices are then blended with the addition of mango powder and black salt to make pav bhaji masala . Some points to keep in mind when making pav bhaji masala powder. 1. To make the pav bhaji masala at home, in a broad non-stick pan, take the kashmiri dry red chillies. Increase or decrease the quantity of red chilies as per the required spice level. The stalk has been removed and the chillies have been broken before adding to the pan. 2. Dry roast homemade pav bhaji masala recipe on a medium flame for 3 minutes or until they are fragrant. If you are preparing the pav bhaji masala in bulk, dry roast all the spices individually. Also, dry roast the spices on medium flame, else they will burn and taste bitter. 3. If you grind the masalas while they are still hot, they will release the essential oils and form a lumpy mass. pav bhaji masala powder needs no introduction. It is the magic ingredient, which makes bhaji so appealing to almost everybody. See our recipes using pav bhaji masala like tava pulao, masala pav, mysore masala dosa and paneer bhurji. It lends a spicy flavour, rich colour and enticing aroma to any blend of veggies that it is added to, tickling the palate and delighting the senses. Whether for the bhaji served with pav to make the ever popular Pav Bhaji, or for other innovative dishes like Pav Bhaji Burger, Pav Bhaji Fondue, Pav Bhaji Sandwich or Pav Bhaji flavoured rice or noodles, this homemade pav bhaji masala will add the punch required to make the dish a sure hit! Enjoy pav bhaji masala powder recipe | homemade pav bhaji masala recipe | pav bhaji masala with detailed step by step photographs. | [To make pav bhaji masala, combine the kashmiri dry red chillies, coriander seeds, cloves, cumin seeds, fennel seeds, cinnamon and cardamom in a broad non-stick pan and dry roast on a medium flame for 3 minutes., Remove and cool completely., Blend in a mixer along with all the remaining ingredients till smooth., Strain the mixture using a sieve., Store the pav bhaji masala in an air-tight container and used as required.] | [Not Given] | pav-bhaji-masala-homemade-pav-bhaji-masala-40578r |
| rcp40224 | Pav Bhaji Sandwich | NA | NA | [chopped and boiled mixed vegetables, oil, chopped onions, garlic (lehsun) paste, chopped capsicum, chopped tomatoes, chopped coriander (dhania), chilli powder, pav bhaji masala, salt, ladi pav, butter] | 20 mins | 15 mins | [Comfort Foods, Children's Day, Non-stick Pan, Picnic Sandwiches, Comfort Food Sandwiches, Burgers] | 8Makes 8 sandwiches (8 sandwich ) | NA | pav bhaji sandwich recipe | leftover pav bhaji sandwich | pav sandwich | with amazing 25 images. Pav bhaji and sandwich are two dishes that are loved by each and everyone, all the generations. So here, we have got you a pav bhaji sandwich recipe where desi meets western. Pav bhaji, the evergreen snack, now in a convenient, easy-to-handle format in pav bhaji sandwich recipe, that you can pack in your kids’ dabba as a memorable and sumptuous treat. Sandwich is here given an Indian avatar and which makes a luscious snack recipe. You can make pav bhaji sandwich for dinner as well. I usually make pav bhai sandwiches for parties, get-togethers, kitty parties etc. This recipe is a big time hit. If you have leftover pav and bhaji, you are good to go as you won’t need to make anything from scratch. To make pav bhaji sandwich recipe we have made the bhaji using the traditional bhaji ingredients just made it a little thicker than usual and have sandwiched it between ladi pavs. We have slit the pav into half, have spread a portion of bhaji on lower half of the pav. You can also sprinkle grated cheese or place a cheese slice over leftover pav bhaji sandwich. Close the pav and enjoy it fresh and hot. Also, the pav used in pav sandwich are toasted on tava first. Mixed vegetables cooked along with tomatoes, onions, and of course, pav bhaji masala is sandwiched between butter-toasted laadi pav and packed in aluminium foil. This Pav Bhaji Sandwich is a filling and delectable snack, which stays fresh for quite some time. Enjoy pav bhaji sandwich recipe | leftover pav bhaji sandwich | pav sandwich | with detailed step by step recipe photos below. | [To make pav bhaji sandwich, heat the oil in a broad non-stick pan, add the onions and garlic paste and sauté on a medium flame for 1 to 2 minutes., Add the capsicum and sauté on a medium flame for 2 minutes., Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the chili powder, pav bhaji masala, mixed vegetables, salt and ¼ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally and mashing it very well with a potato masher., Add the coriander and mix well. Keep aside., Slit all the pavs vertically. Heat a non-stick tava (griddle), add little butter and slit open the pavs and place on it., Cook on a medium flame till they turn light brown and crisp on both the sides. (add more butter if required)., Place a pav on a clean, dry surface and spread 2 tbsp of the prepared bhaji on the lower halve and close the sandwich., Serve the pav bhaji sandwich immediately or cool completely and pack in an aluminium foil and put in a dabba.] | [Energy, 170 cal, Protein, 4.1 g, Carbohydrates, 23.9 g, Fiber, 1.4 g, Fat, 6.5 g, Cholesterol, 7.5 mg, Sodium, 32.5 mg] | pav-bhaji-sandwich-40224r |
| rcp250 | Pav Bhaji Toast, Toasted Pav Bhaji Recipe | Snacks | NA | [butter, garlic (lehsun) paste, chopped onions, chopped capsicum, chopped tomatoes, mashed potatoes, boiled green peas, pav bhaji masala, chilli powder, turmeric powder (haldi), salt, lemon juice, chopped coriander (dhania), toasted bread slices, grated processed cheese] | 20 mins | 35 mins | [Indian Snacks for Entertaining, Evening Tea Snacks, Bread Snack, Indian Toast recipes, different kinds of pav bhaji, Indian Birthday Party, High Tea Party] | 8Makes 8 pav bhaji toasts | Indian | cheese pav bhaji toast recipe | leftover pav bhaji toast | Indian style toasted pav bhaji | with 32 amazing images. cheese pav bhaji toast recipe | leftover pav bhaji toast | Indian style toasted pav bhaji is a yummy snack for kids without too much effort. Learn how to make leftover pav bhaji toast. To make cheese pav bhaji toast, first make the bhaji. Heat the butter in a deep non-stick pan, add the garlic paste and sauté on a medium flame for 30 seconds. Add the onions and sauté on a medium flame for 2 minutes. Add the capsicum and sauté on a medium flame for 1 minute. Add the tomatoes, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Add the potatoes, green peas, pav bhaji masala, turmeric powder, chilli powder, salt and ¾ cup of water, mix well and cook on a medium flame for 3 minutes, while mashing it with help of a potato masher. Switch off the flame, add the lemon juice and coriander and mix well. Next to make leftover pav bhaji toast, place a toasted bread slice on a clean, dry surface, spread ¼ cup of bhaji and spread it evenly. Sprinkle 1 tbsp of cheese evenly over it. Repeat step 1 to make 7 more pav bhaji toasts. Heat a non-stick tava (griddle), place a toasted pav bhaji toast on it, cover with a lid and cook on a medium flame for 3 minutes or till the cheese melts. Repeat step 3 to make 7 more pav bhaji toasts. Serve immediately. Sometimes ‘old wine is a new bottle’ can be trendy and successful! You will agree with us after trying this scrumptious Indian style toasted pav bhaji. You will surely be applauded for using the leftover pav bhaji and presenting in a unique way. In this leftover pav bhaji toast the all-time favourite bhaji made of mashed potatoes, tomatoes and onions perked up with pav bhaji masala, is layered atop a slice of toasted bread, topped with cheese, and baked for a few minutes till the cheese melts and coats the bhaji and bread. With all the charm of pav bhaji, this snack has the added benefit of convenience as it comes in a single, easy-to-serve form! Serve this cheese pav bhaji toast to kids as an after school treat! Tips for cheese pav bhaji toast. 1. For a Jain version of this snack, try making using Jain pav bhaji with raw banana. 2. Instead of using a pop-up toaster and cooking the toasts on a tava, you can also bake them in an oven till crisp. Enjoy cheese pav bhaji toast recipe | leftover pav bhaji toast | Indian style toasted pav bhaji | with step by step photos. | [Heat the butter in a deep non-stick pan, add the garlic paste and sauté on a medium flame for 30 seconds., Add the onions and sauté on a medium flame for 2 minutes., Add the capsicum and sauté on a medium flame for 1 minute., Add the tomatoes, mix well and cook on a medium flame for 4 minutes, while stirring occasionally., Add the potatoes, green peas, pav bhaji masala, turmeric powder, chilli powder, salt and ¾ cup of water, mix well and cook on a medium flame for 3 minutes, while mashing it with help of a potato masher., Switch off the flame, add the lemon juice and coriander and mix well., To make the pav bhaji toast, place a toasted bread slice on a clean, dry surface, spread ¼ cup of bhaji and spread it evenly. Sprinkle 1 tbsp of cheese evenly over it., Repeat step 1 to make 7 more pav bhaji toasts., Heat a non-stick tava (griddle), place a toasted pav bhaji toast on it, cover with a lid and cook on a medium flame for 3 minutes or till the cheese melts., Repeat step 3 to make 7 more pav bhaji toasts., Serve the pav bhaji toast immediately.] | [Energy, 128 cal, Protein, 4.6 g, Carbohydrates, 16.3 g, Fiber, 1.1 g, Fat, 4.9 g, Cholesterol, 16.5 mg, Sodium, 141.9 mg] | pav-bhaji-toast-toasted-pav-bhaji-recipe-250r |
| rcp33429 | Pav Sandwich, Masala Pav with Potatoes, Tomatoes and Onions | Snacks | Veg | [ladi pav, butter, garlic chutney, chopped coriander (dhania), boiled and peeled thick potato slices, tomato slices, sliced onions, pav bhaji masala, garam masala, coriander-cumin seeds (dhania-jeera) powder, salt] | 15 mins | 5 mins | [Mumbai Street Food, Comfort Foods, Quick Evening Snacks, Indian Snacks for Entertaining, Evening Tea Snacks, Bread Snack, Veggie Burgers Collection] | 4Makes 4 pav sandwiches. | Indian | pav sandwich recipe | how to make Mumbai style pav sandwich | masala pav sandwich Indian snack | recipe using leftover pav | with 20 amazing images. pav sandwich recipe | how to make Mumbai style pav sandwich | masala pav sandwich Indian snack | recipe using leftover pav is a famous Mumbai street food. Learn how to make Mumbai style pav sandwich. To make pav sandwich, divide the masala into 4 equal portions and keep aside. Heat 1½ tsp of butter on a non-stick tava (griddle), add ½ tsp of garlic chutney and one portion of the prepared masala and sauté on a medium flame for a few seconds. Add the coriander and mix well. Place the pav over it and cook it on a medium flame for a minute or till the masala coats the pav evenly from both the sides. Place the pav on a serving plate, stuff it with 2 potato slices, 2 tomato slices and 1 onion slice and press it gently. Repeat steps 2 to 4 to make 3 more pav sandwiches. Serve the pav sandwich immediately. A very interesting masala pav sandwich Indian snack, which is somewhere mid-way between a regular sandwich and vada pav, but as exciting as both together! Basically, it involves less work than vada pav because you do not need a vada, but it is almost as tasty because it uses garlic chutney and assorted masalas including pav bhaji and garam masalas. The choice of vegetables layered between the pav is also such that you get a balanced texture, with a bit of crunchiness and a bit of juiciness too. Coriander, as always, peps up the whole arrangement, creating a fresh burst of flavours on your palate in Mumbai style pav sandwich! If you are looking for recipes using pav bhaji masala check these out-Pav Bhaji Dhokla, Pav Bhaji, Pav Bhaji Burger, Pav Bhaji Sandwich, Pav Bhaji Fondue, Pav Bhaji Toast, Bhaji Pulao and Chat-Pata Pav. Tips for pav sandwich. 1. You can make the whole experience of this snack more homely by making ladi pav at home too. 2. You can use leftover pav for this recipe, but it should not be very stale. Such pav might break while assembling or cooking. 3. The garlic chutney can be made in advance and refrigerated. 4. Do not saute the masalas too much, else they might burn. 5. Serve this pav sandwich immediately on preparation. Enjoy pav sandwich recipe | how to make Mumbai style pav sandwich | masala pav sandwich Indian snack | recipe using leftover pav | with step by step photos. | [To make pav sandwich, divide the masala into 4 equal portions and keep aside., Heat 1½ tsp of butter on a non-stick tava (griddle), add ½ tsp of garlic chutney and one portion of the prepared masala and sauté on a medium flame for a few seconds., Add the coriander and mix well. Place the pav over it and cook it on a medium flame for a minute or till the masala coats the pav evenly from both the sides., Place the pav on a serving plate, stuff it with 2 potato slices, 2 tomato slices and 1 onion slice and press it gently., Repeat steps 2 to 4 to make 3 more pav sandwiches., Serve the pav sandwich immediately.] | [Energy, 167 cal, Protein, 4.1 g, Carbohydrates, 28.5 g, Fiber, 1.1 g, Fat, 4 g, Cholesterol, 11.3 mg, Sodium, 43 mg] | pav-sandwich--masala-pav-with-potatoes-tomatoes-and-onions-33429r |
| rcp2350 | Peach and Ginger Cooler | NA | NA | [peach cubes, grated ginger (adrak), sugar, lemonade] | 10 mins | 4 mins | [Indian Milkshakes & Smoothies, Indian Mocktails, Fruit Based Indian Desserts, Mixer] | 4Makes 4 glasses | Indian | The soothing flavour of peach and the spiky taste of ginger are made for each other! They are complete contrasts but complement each other beautifully in this rejuvenating Peach and Ginger Cooler. Remember that the ginger is to be added when the peaches are cooked with sugar to enable the flavour to steep in strongly. This flavourful combination is further perked up with chilled lemonade, which adds a tingling note and more fizzy fun to the drink. | [Combine the peach, ginger, sugar and ¾ cup of water in a broad non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Cool completely., Once cooled blend it in a mixer till smooth., Pour 2 tbsp of the peach-ginger mixture in a glass, top it with ½ cup chilled lemonade., Repeat step 3 to make 3 more glasses., Serve immediately.] | [Energy, 120 cal, Protein, 1.4 g, Carbohydrates, 26.2 g, Fiber, 2.1 g, Fat, 1 g, Cholesterol, 0 mg, Sodium, 2.7 mg] | peach-and-ginger-cooler-2350r |
| rcp41506 | Peach and Lemon Tart | NA | NA | [plain flour (maida), salt, butter, chopped canned peaches, beaten whipped cream, lemon rind, powdered sugar, cinnamon (dalchini) powder, crushed mixed nut chikki] | 15 mins | 0 mins | [Fruit Based Indian Desserts, Christmas, Mother's Day, Children's Day, Desserts for Entertaining, High Tea Party, Western Party] | 10Makes 10 tars | Indian | A mouth-watering filling of peach and whipped cream on a crusty tart makes this an irresistible dessert, ideal to serve at birthday and kitty parties. It is so tasty and looks so dainty that no one can stop with just one! Keep the tarts chilled, and spoon out the filling onto the tarts just before serving. An enticing garnish of crunchy crushed chikki makes the Peach and Lemon Tart all the more appealing to everybody, young and old. Try other Tart recipes like Strawberry Tart and Creamy Lemon Tarts . | [Sieve the flour and salt together on a plate., Rub the butter into the flour with your fingertips and mix well., Gradually add 3 tbsp ice-cold water and knead well to make a stiff dough and refrigerate for at least 15 minutes., Lightly flour the rolling pin and rolling board and keep aside., Knead the dough again, divide it into 10 equal portions., Roll out a portion of the dough into a 125 mm. (5”) diameter circle. Place the circle into a 100 mm. (4”) diameter tart case and press the circle gently around the sides of the tart case., Repeat step 6 to make 9 more tarts., Prick all over the tarts with the help of a fork., Arrange the tarts on a baking tray and bake in a pre-heated oven at 200ºc (400ºf) for 15 minutes., Keep aside and cool the tart cases., Combine the whipped cream, lemon rind, powdered sugar, cinnamon powder in a deep bowl, mix well., Add the chopped peaches and mix gently., Keep aside in the refrigerator till use., Place the tarts on a clean dry surface and put approx. 2 tbsp of the filling in the centre of each tart with a spoon., Garnish all the tarts with crushed mixed nut chikki., Serve immediately.] | [Energy, 238 cal, Protein, 2.5 g, Carbohydrates, 22.6 g, Fiber, 0.3 g, Fat, 15.3 g, Cholesterol, 32 mg, Sodium, 114.1 mg] | peach-and-lemon-tart-41506r |
| rcp735 | Peach and Mango Milkshake | NA | NA | [peach cubes, mango cubes, milk, vanilla ice-cream, powdered sugar] | 10 mins | 0 mins | [Indian Milkshakes & Smoothies, Fruit Based Indian Desserts, Indian Birthday Party, Mixer, Kids After School] | 4Makes 4 glasses | Indian | It is a wise idea to combine one pleasant fruit with a peppy one, so that the overall flavour is well balanced. In that way, peach and mango are made for each other. Peach has a mellow flavour and captivating aroma, while mango has a tangy flavour and overpowering aroma. Together with vanilla ice-cream, these two fruits make a wonderfully creamy and flavourful milkshake that will please everybody. When making the Peach and Mango Milkshake, you can alter the amount of sugar based on the natural sweetness of the fruits. | [Combine all the ingredients in a mixer and blend till smooth., Pour equal quantities of the milkshake into 4 individual glasses and serve chilled.] | [Energy, 217 cal, Protein, 5.1 g, Carbohydrates, 27.2 g, Fiber, 0.7 g, Fat, 7.9 g, Cholesterol, 12 mg, Sodium, 24 mg] | peach-and-mango-milkshake-735r |
| rcp4016 | Peach and Mint Granita | NA | NA | [ripe peaches, peeled and roughly chopped, chopped mint leaves (phudina), sugar, lemon juice] | 10 mins. | Nil. | [Indian Mocktails, Indian Freezer, Foods to cook in August] | 4Serves 4. | Indian | When a light dessert is called for, a granita cannot be surpassed. The exotic taste of peach works very well with mint. Flavourful fresh peaches blended together with mint strike just the right balance for your taste buds. | [Blend all the ingredients into a smooth purée in a liquidiser., Pour into a shallow container. Cover and freeze till it is almost set., Divide the mixture into 2 batches and churn each batch separately in a blender till it is smooth., Transfer into a shallow container, cover and freeze till firm., About 15 minutes before serving, transfer the sorbet from the freezer to the refrigerator to soften a little., Scoop out using an ice-cream scoop and serve immediately.] | [Energy, 171 cal, Protein, 0.3 g, Carbohydrates, 42 g, Fiber, 0.3 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 0.4 mg] | peach-and-mint-granita-4016r |
| rcp35882 | Peach Cheesecake ( Cheesecakes Recipe) | NA | NA | [chocolate biscuits, melted butter, sugar, sugar syrup, cornflour water, chocolate, tinned peaches, basic cheesecake, chocolate chips, beaten whipped cream] | 5 mins | 10 mins | [Cheesecake, Indian style Eggless Cakes] | 1Makes 1 cheesecake | Indian | This recipe offers a sophisticated twist to traditional cheesecakes! it adds the deep, special touch of a dark chocolate biscuit base and a chocolate chip cheesecake mixture to the mellow caramelised peaches. It would be good to use tinned peaches for this recipe rather than fresh ones, because the former offers the best balance of sweetness, sourness and softness. | [Open each dark chocolate biscuit and scrape and discard the middle creamy layer., Crush the biscuits on a butter paper or a rolling board and crush to a coarse powder with the help of a rolling pin., Transfer the crushed biscuit powder in a bowl, add the butter and mix well., Spread and press the mixture into the base of a 175 mm. (7") loose bottomed cake tin., Refrigerate for 10 minutes and keep aside., Combine the sugar with 1½ tsp of water in a non-stick pan and cook till the sugar caramelizes and turns brown in colour., Add the peach syrup, cornflour mixture, melted chocolate, mix well and simmer for 5 minutes., Add the peaches halves, mix well and simmer further for 2 to 3 minutes., Remove from the flame and keep aside to cool, Combine the basic cheesecake mixture and chocolate chips in a bowl and mix well., Add the beaten whipped cream and fold gently., Pour this mixture evenly on the biscuit base and spread it evenly with the help of a palate knife., Refrigerate for 6 to 7 hours or till the cheesecake sets., Demould the cheesecake, arrange the peach halves on the cheesecake and pour the sauce over it., Cut into 6 equal wedges and serve chilled.] | [Energy, 1569 cal, Protein, 14.2 g, Carbohydrates, 143.3 g, Fiber, 3.6 g, Fat, 116.7 g, Cholesterol, 82.5 mg, Sodium, 342.9 mg] | peach-cheesecake--cheesecakes-recipe-35882r |
| rcp33175 | Peach Cooler ( Party Drinks ) | NA | NA | [peaches, sugar, cinnamon (dalchini), lemon juice, carbonated lemon drink, ice-cubes, cinnamon (dalchini), mixed fruits slices] | 5 mins | 10 mins | [Indian Mocktails, Western Party, Island Party, Cocktail Party] | 4Makes 4 glasses | Indian | Peach cooler, peaches are not only rich in vitamin a but are also a good source of vitamin c. Not surprisingly, this drink is a classy, interesting treat that also boosts the health counter in the bargain! the flavour of cinnamon in this recipe is notable and enjoyable! use peaches which are mature but not over-ripe to achieve the fine, rich flavour of this drink. | [Boil 2 cups of water in a broad pan., Add the peaches, sugar and cinnamon, cover and cook till the peaches are tender., Cool and remove the cinnamon stick. Strain the liquid using a strainer and keep aside., Peel the cooked peaches, cut into halves and discard the stones. Blend with the strained liquid and lemon juice in a mixer to get a smooth purée., In each pilsner glass place a cinnamon stick, a peach slice and 2 ice-cubes. Pour equal quantity of peach purée and top it with 1 bottle of chilled carbonated drink. Serve immediately.] | [Energy, 72 cal, Protein, 0.2 g, Carbohydrates, 17.6 g, Fiber, 0.2 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 0.3 mg] | peach-cooler--party-drinks--33175r |
| rcp124 | Peach Crumble | NA | NA | [sliced peaches, plain flour (maida), soft butter, cinnamon (dalchini) powder, brown sugar, raisins (kismis)] | 10 mins | 0 mins | [Fruit Based Indian Desserts, Puddings, Baked, Oven] | 4Makes 4 servings | Indian | Peach Crumble is a melt-in-the-mouth dessert with fruity and spicy shades! Cinnamon powder, flour and butter are rubbed between the palms to get a crumbly mixture, which is layered upon canned peaches, topped with raisins, and baked for a while to get a uniquely-textured dessert. Remember that the Peach Crumble tastes best when it is warm. | [Combine the plain flour, butter, cinnamon powder and sugar in a deep bowl and mix well between your palms to form bread crumbs like texture. Keep aside., Arrange the peaches on a 150 mm. (6") diameter baking dish, spread the plain flour-butter mixture evenly over it and press it lightly with the back of a spoon., Spread the raisins evenly over it and bake in a pre-heated oven at 180°c (360°c) for 15 minutes., Serve immediately.] | [Energy, 151 cal, Protein, 2 g, Carbohydrates, 24.2 g, Fiber, 0.6 g, Fat, 5.1 g, Cholesterol, 15 mg, Sodium, 51.9 mg] | peach-crumble-124r |
| rcp1295 | Peach Custard, Eggless Peach Dessert | NA | NA | [custard powder, sugar, milk, canned peaches, brown sugar] | 5 mins | 12 mins | [Fruit Based Indian Desserts, Custard, Christmas, Desserts for Entertaining, Indian Birthday Party, Western Party, Quick Indian Sweets] | 4Makes 4 servings | Indian | Peach custard is a warm and delicious dessert that can be the perfect ending to a cosy dinner party! Sweet canned peaches are topped with yummy custard and brown sugar, and baked till the brown sugar melts. The caramelised sugar gives a wonderful aroma and flavour to the dessert. Try other eggless dessert recipes like Ice cream On A Coconut-Crust- and Fruity Chocolate Tarts . | [Combine the custard powder, sugar and 2½ tbsp of milk in a bowl and mix well to make a smooth paste. Keep aside., Boil the remaining milk in a deep pan, add the custard powder paste and whisk continuously till no lumps remain., Simmer the custard on a medium flame for 3 to 4 minutes, while stirring continuously. Remove from the flame and keep aside., Drain the peach halves and arrange them inverted in an ovenproof dish., Pour the hot custard over the peach halves and sprinkle brown sugar on top., Bake in a pre-heated oven at 200°c (400°f) for 15 minutes., Serve immediately., Always keep stirring the custard while cooking as it tends to stick to the vessel or form lumps., Since the pudding is served in the same dish in which it is baked in, use a glass dish and not an aluminium baking dish.] | [Not Given] | peach-custard-eggless-peach-dessert-1295r |
| rcp1300 | Peach Fool ( Eggless Desserts Recipe) | NA | NA | [peach halves, brandy, lemon juice, vanilla essence, curds (dahi), custard powder, milk, brown sugar, beaten whipped cream, grated chocolate] | 5 mins | 7 mins | [Quick Indian Sweets] | 6Makes 6 glasses | Indian | Peaches are first blended with custard and brandy and mixed with whipped cream to get a light and fluffy texture. The outcome is then garnished with grated chocolate. Peach fool will make you leave your senses, and lose yourself in complete bliss for a few moments. As a variation to this recipe, you can add mixed fruits at the bottom of the glass and then pour the peach mixture over it. | [Combine the peaches, brandy, lemon juice, vanilla essence and curds and blend in a mixer to a smooth mixture. Keep aside., Combine the custard powder along with ½ cup of milk and whisk well till no lumps remain. Keep aside., Combine the remaining 2 cups of milk and brown sugar in a broad non-stick pan., Once the milk starts boiling, add the custard-milk mixture and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Keep aside to cool completely., Add the peach mixture and mix gently., Add the beaten whipped cream and fold gently., Pour the mixture into 6 individual bowls / glasses and refrigerate for 1 hour or till set., Just before serving, sprinkle 1 tsp of grated chocolate in each bowl / glass and serve chilled.] | [Not Given] | peach-fool--eggless-desserts-recipe-1300r |
| rcp2483 | Peach Ice-cream (in Refrigerator) | NA | NA | [can (450 grams) peaches, milk, icing sugar, fresh cream, lemon juice, ice-cream essence, macaroons] | 45 mins | 0 mins | [Indian Ice Creams] | 11Makes 10 to 12 servings | Indian | | [Beat the cream and add the lemon juice., Drain the peaches and chop them., Add the sugar to the milk. Mix and add the cream, peaches and essence., Set the control of the freezer compartment of the refrigerator at the highest point 1 hour in advance., Pour the mixture into ice trays, taking care to see that the layer does not exceed 25 mm. (1")., Put the trays in the freezer compartment directly over the freezing plate., After about 45 minutes, remove the frozen mixture into a chilled bowl and beat with a fork., Put to set again as above., After 15 to 20 minutes, take out and serve with crushed macaroons.] | [Energy, 168 cal, Protein, 3 g, Carbohydrates, 9.3 g, Fiber, 0 g, Fat, 12.1 g, Cholesterol, 8.7 mg, Sodium, 19.9 mg] | peach-ice-cream-in-refrigerator-2483r |
| rcp3277 | Peach Lettuce Salad, Peach Lettuce Pizza Strips Salad | NA | NA | [peach cubes, iceberg lettuce, mozzarella cheese cubes, basil leaves, herbed pizza strips, olive oil, lemon juice, salt] | 10 mins | 0 mins | [Italian Salads, Indian Salads with dressing, Toss & Mix Salads (No cooking), Wholesome Salads (Salads that make a meal), Italian Party, Western Party] | 2Makes 2 servings | Indian | An outta-this-world salad that combines peach and lettuce with cheese, basil and herbed pizza strips. Pizza strips add another yummy texture to this snazzy salad, while a lemony dressing perks it up with its tangy touch. Keep the Peach Lettuce Pizza Strips Salad refrigerated, but take care to add the dressing and herbed pizza strips just before serving, in order to maintain the textures and flavours. This salad when combined with a bowl of Corn and Fusilli Soup and Garlic Bread makes for a hearty dinner. | [Combine all the ingredients, except the herbed pizza strips and dressing in a deep bowl. Keep refrigerated., Just before serving, add the herbed pizza strips and dressing and toss well., Serve chilled.] | [Energy, 372 cal, Protein, 6.9 g, Carbohydrates, 19.3 g, Fiber, 1.1 g, Fat, 29.6 g, Cholesterol, 9.2 mg, Vitamin A, 244.5 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.7 mg, Vitamin C, 10.1 mg, Folic Acid, 0 mcg, Calcium, 122.9 mg, Iron, 2.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 256.8 mg, Potassium, 374.7 mg, Zinc, 0.1 mg] | peach-lettuce-salad-peach-lettuce-pizza-strips-salad-3277r |
| rcp2228 | Peach Melba | NA | NA | [milk, condensed milk, sugar, ice-cream essence, can (400 grams) peaches, raspberry jam] | 45 mins. | 0 mins | [Fruit Based Indian Desserts, Indian Ice Creams, Desserts for Entertaining, Sweet Recipes for Kids] | 10Serves 10 | Indian | The party ice - cream. | [Mix the milk, sugar, condensed milk and ice-cream essence., Prepare the ice-cream in an ice-cream churner., Chill the peaches and cut into slices., Add 2 teaspoons of water to the raspberry jam and warm up slowly until it melts., To serve, put a scoop of the ice - cream in each plate and cover with peaches and a little syrup. Put 1 teaspoon of the prepared jam sauce on top. If you like, put a blob of sweetened cream on top.] | [Energy, 271 cal, Protein, 7.1 g, Carbohydrates, 84.9 g, Fiber, 0.1 g, Fat, 9.3 g, Cholesterol, 14.4 mg, Sodium, 70.5 mg] | peach-melba-2228r |
| rcp1880 | Peach Milkshake, Fresh Peaches with Vanilla Ice Cream and Orange Crush | NA | NA | [chopped peaches, orange squash, milk, vanilla ice-cream, grated chocolate] | 5 mins | 0 mins | [Children's Day, Indian Birthday Party, Cocktail Party, Mixer, Sweet Recipes for Kids, Kids After School, Foods to cook in August] | 1Makes 1 servings | Indian | Come summer, and peaches vie for your attention at the market! It is hard to pass by without picking up some of this pleasant and versatile fruit. The Peach Milkshake is yet another way in which you can enjoy this lovely fruit. Here, the peaches are combined with orange squash to lend a bit of tang to the drink, and of course cold milk and vanilla ice-cream. A unique garnish of grated chocolate adds to the appeal of the Peach Milkshake, making it a true blockbuster! A perfect after-school treat for kids that makes a good combo with Burgers , Sandwiches , Pizzas and Pastas as well. | [Combine all the ingredients in a mixer and blend till smooth., Pour equal quantities of the drink into 3 individual glasses., Serve immediately garnished with 1 tsp of grated chocolate in each glass.] | [Energy, 668 cal, Protein, 19.7 g, Carbohydrates, 61.3 g, Fiber, 1.7 g, Fat, 30.9 g, Cholesterol, 0 mg, Vitamin A, 480 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.3 mg, Vitamin B3, 1 mg, Vitamin C, 11.4 mg, Folic Acid, 16.8 mcg, Calcium, 903.8 mg, Iron, 4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 59.8 mg, Potassium, 904.2 mg, Zinc, 0 mg] | peach-milkshake-fresh-peaches-with-vanilla-ice-cream-and-orange-crush-1880r |
| rcp778 | Peach Pina Colada | NA | NA | [peaches, coconut milk, sugar, ice] | 5 mins | 2 mins | [Cocktails, Indian Birthday Party, Cocktail Party, Mixer] | 2Makes 2 glasses | Indian | Breaking away from the usual pineapple-coconut milk combo typical of Pina Colada, here is an innovative variant made with peaches and coconut milk. Cooking the peaches first makes it easy to peel, deseed and chop them. Once you have done that, making the Peach Pina Colada is a breeze! Garnish with crushed ice, and there you have a pleasantly refreshing drink ready to rejuvenate you on a hot summer’s day! | [Boil enough water in a deep pan, add the peaches and keep aside for 5 minutes. Remove the skin, deseed and chop., Combine the peaches, coconut milk and sugar and blend in a mixer till smooth and frothy., Pour into 2 individual glasses and serve chilled garnished with crushed ice., 4 peaches yield 1 cup chopped peaches after boiling and chopping.] | [Energy, 228 cal, Protein, 0.4 g, Carbohydrates, 22.8 g, Fiber, 0.4 g, Fat, 14.5 g, Cholesterol, 0 mg, Sodium, 0.6 mg] | peach-pina-colada-778r |
| rcp36248 | Peach Pineapple Smoothie (burgers and Smoothies Recipe) | BreakFast | NA | [chopped peaches, chopped pineapple, curds (dahi) milk, honey, wheat germ, ice-cubes, ice, peach] | 10 mins | 0 mins | [Indian Milkshakes & Smoothies, Quick 4 Ingredients, 4 Ingredient Breakfast] | 2Makes 2 big glasses | Indian | The peach pineapple smoothie draws its sweetness from honey rather than sugar, giving it a rich taste. Wheat germ along with curds helps achieve the perfect thickness for this smoothie. However, when wheat germ is not available, simply add some extra peaches. | [Combine the curds-milk mixture, honey, pineapple, peaches, wheat germ and ice-cubes and blend in a juicer till the mixture is smooth and frothy., Pour equal quantities of the smoothie into 2 individual glasses., Serve immediately topped with 2 tbsp of crushed ice and garnished with 2, Peach juliennes in each glass.] | [Energy, 244 cal, Protein, 7 g, Carbohydrates, 42.5 g, Fiber, 3.5 g, Fat, 4.5 g, Cholesterol, 8 mg, Sodium, 40.9 mg] | peach-pineapple-smoothie-burgers-and-smoothies-recipe-36248r |
| rcp2513 | Peach Praline Gateau | NA | NA | [Small Fatless Sponge Mixture, peaches apricots (kummani / jardalu), cream, powdered sugar, apricot jam, Praline Powder] | 15 mins. | 40 mins. | [Fruit Based Indian Desserts, Christmas, Valentines Day Indian recipes, Thanksgiving] | 8Serves 8. | Indian | A superb cake, light as a feather. Covered with cream, jam and crunchy pralines. | [Grease and dust a 175 mm. (7") diameter sandwich cake tin., Pour the sponge mixture into the prepared tin., Bake in a hot oven at 400°F for 15 minutes., Cool the cake., Divide the cake into 2 parts horizontally., Chop the fruit, leaving 5 pieces for decoration. Keep the syrup aside., Pour a little syurp over the cake and allow to soak. Repeat after 10 minutes. Be sure that the cake is moist., Beat the cream with the sugar., In half the cream, add the chopped fruit and one-third of the praline powder., Spread this mixture oven one part of the cake., Put the other part of the cake on top., Mix the jam with a little syrup from the can and brush over the sides of the cake., Stick the praline powder on the sides of the cake with the help of a palette knife., Fit a piping bag with a star nozzle and fill with the cream. Pipe the cream on the top., Decorate with the fruit and the remaining praline powder.] | [Energy, 163 cal, Protein, 2.2 g, Carbohydrates, 49.6 g, Fiber, 0.1 g, Fat, 9 g, Cholesterol, 0 mg, Sodium, 10.8 mg] | peach-praline-gateau-2513r |
| rcp33932 | Peach Praline Gateau ( Cakes and Pastries) | NA | NA | [chocolate cake, sugar syrup, peach essence, whipped cream, chopped peaches, praline, , whipped cream, peach halves, sugar, maraschino cherries, pastry comb, piping bag star nozzle, oil, turntable] | 15 mins | 0 mins | [Cakes, Indian style Eggless Cakes] | 1Makes 1 gateau | Indian | A luscious recipe of french origin, with the goodness and flavour of fresh peaches. | [Slice the sponge cake horizontally into 2 equal parts. Keep aside., Combine the sugar syrup and peach essence in a bowl to make the soaking syrup and keep aside., Soak the bottom layer of the sponge cake with ½ the soaking syrup., Spread ½ cup of cream on the soaked layer of the cake., Put the chopped peaches and praline on top and sandwich with the second layer of the sponge cake., Soak the second layer of the cake with the remaining soaking syrup and spread the remaining cream evenly on top and at the sides., Transfer the cake onto a cake board and refrigerate for 20 minutes to set., Place the cake on a turntable and run a pastry comb along the sides., Fill the plastic disposable piping bag (fitted with a no. 5 star nozzle) with the whipped cream. Hold the piping bag in your hand and move your wrist anti-clockwise while applying gentle pressure to make a swirl. Continue piping to make an S design while still applying the pressure. Finish by making another swirl to end the S design., Using the same piping bag make a shell border at the base of the cake. To do this, squeeze the piping bag and allow the cream to fan out generously– do not lift the bag., Gradually relax your pressure as you lower the tip until it touches the surface. Stop pressure and pull the tip away, without lifting it off the surface, to draw the shell to a point. Start the end of your next shell so that the fanned end covers the tail of the preceding shell to form an even chain, Cut each peach into 3 wedges and place them on top of the cake., To make the sugar threads, melt the sugar in a pan on a slow flame., Add 2 tsp water and mix well., The syrup is of this white before cooking., Continue cooking, while stirring continuously till the sugar melts completely and turns brown., Carefully take a little sugar syrup with the addle, place it on your thumb, press your index finger against it and check if you get a 1-string consistency. If so, they syrup is ready and if not, then continue cooking , while stirring continuously till you get a 1-string consistency., Place the pan on a wire rack. Dip the back of the greased dessert spoons into the caramelised sugar and bring them together for just an instant. Pull them apart quickly. You will see the threads forming. Repeat this procedure of bringing the spoons near each other and pulling them apart till you get, Place these threads in a bunch on top of the cake., Top with the cherries, cut into 6 equal wedges and serve.] | [Not Given] | peach-praline-gateau--cakes-and-pastries-33932r |
| rcp2488 | Peach Romanoff | NA | NA | [peach halves, orange juice, sugar, brandy, vanilla ice-cream, cream] | 10 mins | 10 mins | [Fruit Based Indian Desserts] | 3Makes 3 servings | Indian | Peach romanoff is quick warm dessert made by flambeing peaches with brandy and orange juice and then served with creamy vanilla ice-cream and fresh cream. This is a dessert that you cancharm adults with, at a dinner party. | [Cook the sugar in a frying pan until it melts., Add the orange juice and cook for 1 minute., Add the peaches and cook again for 1 minute., Warm the brandy in a large spoon, sest it alight and pour the burning brandy over the peaches., In each serving dish, place 2 peach halves over the vanilla ice-cream, top with the cream and serve.] | [Energy, 176 cal, Protein, 2.6 g, Carbohydrates, 34.1 g, Fiber, 3.1 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 8.4 mg] | peach-romanoff-2488r |
| rcp5632 | Peach Satin | NA | NA | [pineapple juice, orange juice, sliced peaches, ice-cubes, whipped cream, cherry, lemon slice] | a few mins. | Nil. | [Recipes for Increasing immunity] | 2Makes 2 glasses. | NA | Vitamin C boost poured in to a glass should be one's choice to fight infections and common cold. | [Put all the ingredients in a blender for a few seconds., Pour in a tall glass. Top with ice-cubes., Serve decorated with a cherry and a lemon slice.] | [Energy, 308 cal, Protein, 4.7 g, Carbohydrates, 73.3 g, Fiber, 6.3 g, Fat, 0.8 g, Cholesterol, 0 mg, Sodium, 48.5 mg] | peach-satin-5632r |
| rcp1635 | Peach Sauce for Desserts and Ice-creams | NA | Vegan | [chopped canned peaches, lemon juice] | 5 mins | 4 mins | [Indian Dips / Sauces, Basic Indian Dessert Recipes, Quick Indian Dips, Gravies & Sauces, Vegan, Vegan Desserts, Foods to cook in August] | Makes 0.5 cup (7 tbsp ) | Indian | Peach is a very pleasant fruit. Everything about it – the soft texture, the mild taste and the soothing scent – is very appealing. Here is an easy and tasty Peach Sauce for Desserts and Ice-Creams, which is made with canned peaches and lemon juice. You can use it to jazz up ice-creams like the Quick Vanilla Ice- Cream , and other desserts like Mousses and Tarts as well. If you are a peach fan, try other peach-based recipes like the Spicy Peach Ice-Cream too. | [Combine the peaches, lemon juice and 2 tbsp water in a mixer and blend it till smooth., Transfer the mixture in a broad non-stick pan, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously., Cool completely and use as required.] | [Energy, 17 cal, Protein, 0.4 g, Carbohydrates, 3.5 g, Fiber, 0.4 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 0.7 mg] | peach-sauce-for-desserts-and-ice-creams-1635r |
| rcp38174 | Peach Stew | NA | NA | [can (450 gms) peaches, cornflour, sugar, lemon juice] | 5 mins | 10 mins | [Indian Dips / Sauces, Boiled Indian recipes, Quick Indian Dips, Gravies & Sauces, Sweet Recipes for Kids] | 2Makes 2 cups (28 tbsp ) | Indian | A pleasant concoction of canned peaches in thickened fruit syrup, peach stew can be served warm or cold as a simple dessert or used as part of other creations. The lemon juice balances the flavour of the fruit syrup and imparts a fresh aroma to the stew. | [Cut the peach into halves. Keep aside the syrup., To the fruit syrup, add the corn flour and sugar., Boil for a little time, while stirring continuously, till it becomes thick. Then add the lemon juice and peaches., Use as required.] | [Energy, 8 cal, Protein, 0.2 g, Carbohydrates, 1.7 g, Fiber, 0.2 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.2 mg] | peach-stew-38174r |
| rcp33207 | Peach Tango, Party Drink | NA | NA | [peaches , cut into halves, ginger (adrak) juice, lemon juice, sugar syrup, crushed ice, ginger (adrak) juliennes, parsley] | 5 mins | 0 mins | [Indian Juices, Western Party, Cocktail Party, Mixer] | 4Makes 4 glasses | Indian | Peach tango,here is a quick drink to stimulate your gastronomic juices! and do not forget to add the ginger juice, which imparts an unusually enticing tang to the peaches. Glass used: shot glass When peaches are in season do try other exciting recipes with peach like Peach and Ginger Jelly Salad , Peach Halwa , Cinnamon Peach Ice - Cream , Cinnamon Peach Cake and Sweet Peach Pickle . | [Freeze the peaches in the freezer till they are hard., Combine the peaches, ginger juice, lemon juice, sugar syrup and crushed ice in a mixer and blend till slushy., In each shot glass, pour equal quantity of the drink and serve immediately garnished with 2 ginger julliennes and a parsley leaf.] | [Energy, 73 cal, Protein, 0.6 g, Carbohydrates, 17.1 g, Fiber, 0.6 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 1 mg] | peach-tango-party-drink-33207r |
| rcp40919 | Peach Yogurt Smoothie, Good For Endurance Athletics | NA | NA | [chopped peaches, yogurt (dahi), honey, chia seeds, ice] | 10 mins | 0 mins | [Quick Recipe, Healthy Indian Recipes, Indian Milkshakes & Smoothies, Mixer, Quick Healthy Recipes, Quick 4 Ingredients, Low Carb Diet] | 5Makes 5 glasses | Indian | Here is a luscious smoothie with the pleasant scent and fruity flavour of peaches. Yoghurt is an apt base for this mildly-flavoured fruit, and the combo needs just a dash of honey to improve the flavour. If the peaches are naturally sweet, you can even reduce the honey. Chia seeds, considered by many as a super food, helps you stay hydrated, making this Peach Yoghurt Smoothie a wonderful drink for endurance athletes like marathon runners. Pre-workout Smoothie For Runners and Triathletes , Three Bean Salad are other healthy recipes for athletes. | [Combine all the ingredients in a mixer., Blend till smooth and frothy., Pour equal quantities into 5 individual glasses and serve chilled.] | [Energy, 136 cal, Protein, 4.1 g, Carbohydrates, 13.4 g, Fiber, 0.8 g, Fat, 5.6 g, Cholesterol, 12.8 mg, Sodium, 16.3 mg] | peach-yogurt-smoothie--good-for-endurance-athletics-40919r |
| rcp505 | Peach, Pineapple and Orange Drink | NA | NA | [chopped peaches, pineapple juice, orange juice, powdered sugar] | 5 mins | 0 mins | [Indian Juices, Indian Mocktails, High Tea Party, Cocktail Party] | 4Makes 4 glasses | Indian | The Peach, Pineapple and Orange Drink is a very zesty drink, with an attractive appearance and tongue-tickling flavour. Pineapple gives a nice tropical touch to this drink, while peach gives it a pleasant colour and aroma. Orange, of course, adds its characteristic tanginess, which sends a tingle down your throat! You can adjust the sugar according to the natural sweetness of the fruits. Always choose ripe fruits, so that they will be sweet and you can go low on the sugar. Serve the Peach, Pineapple and Orange Drink chilled. Throwing a party? Create a juice bar with fresh fruit juices like Coconut and Papaya Drink , Fruit Punch , Fruity Mango Juice , Guava Mojito and Strawberry Pineapple Juice and see your party rock. | [Combine all the ingredients in a mixer and blend till smooth and frothy., Pour equal quantities of the drink into 4 individual glasses and serve chilled.] | [Energy, 384 cal, Protein, 4.4 g, Carbohydrates, 88.7 g, Fiber, 13.8 g, Fat, 1.2 g, Cholesterol, 0 mg, Sodium, 133.1 mg] | peach-pineapple-and-orange-drink-505r |
| rcp41690 | Peanut Butter and Mixed Fruit Jam Crêpes | NA | NA | [peanut butter, mixed fruit jam, crepes] | 10 mins | 4 mins | [French style Indian, French Desserts, Indian Sweet Pancakes / Crepes, Christmas, Mother's Day, Thanksgiving, Desserts for Entertaining] | 5Makes 5 servings | Indian | It is not everyday that somebody thinks of combining peanut butter and mixed fruit jam. But after you try it once, you will want to do it everyday! Indeed, the synergy between the rustic texture and taste of peanut butter and the tangy fruitiness of mixed fruit jam is just mind-boggling. We have used this duo to perk up thin, melt-in-the-mouth crepes. The peanut butter is placed inside the crepes while the jam is drizzled over it, to get a really fantabulous treat that will make you lick your fingers in delight! Try other crepes like the Apple Crepe and the Crepes Belle Helene . | [Combine the mixed fruit jam and 2 tbsp water in a small non-stick pan, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Keep aside., Place a crêpe on a dry, flat surface and spread 1 tbsp of peanut butter evenly over it using a butter knife., Fold into a semi-circle and press gently., Repeat steps 2 and 3 to stuff 4 more crêpes., Re-heat the jam slightly on a medium flame for 1 minute. And drizzle little over each stuffed crêpe., Serve immediately.] | [Energy, 270 cal, Protein, 2.1 g, Carbohydrates, 94.4 g, Fiber, 1 g, Fat, 19.9 g, Cholesterol, 59.7 mg, Sodium, 196.8 mg] | peanut-butter-and-mixed-fruit-jam-crêpes-41690r |
| rcp42816 | Peanut Butter Banana Multigrain Toast Healthy Breakfast | Snacks | NA | [multigrain bread, peanut butter, banana, cinnamon (dalchini) powder] | 5 mins | 3 mins | [American Breakfast, Quick breakfast, Toaster, Quick Breakfast Indian, Quick Healthy Recipes, Quick 3 Ingredients, Indian snacks under 10 minutes] | 2Makes 2 toasts | Indian | healthy peanut butter banana multigrain toast recipe | peanut butter banana cinnamon toast | peanut butter and banana on toast - healthy breakfast | peanut butter banana sandwich | with 4 amazing images. healthy peanut butter banana multigrain toast recipe is a nourishing and satiating which can be picked by healthy individuals to even those with heart disease. Learn how to make peanut butter banana sandwich. Here’s how you can make a toothsome breakfast in a few minutes. Multigrain bread, some homemade peanut butter, bananas and cinnamon powder display their magic together in a very presentable way in the form of peanut butter banana cinnamon toast which can tempt anyone. To make healthy peanut butter banana multigrain toast, toast the multigrain bread slices in a pop up toaster. Spread ¾ tbsp of peanut butter over each toasted multigrain bread slice. Top each toasted buttered multigrain bread slice with half the sliced bananas. Sprinkle cinnamon powder on each toast. Serve healthy peanut butter banana multigrain toast immediately. The peanut butter banana sandwich makes use of Multigrain bread is devoid of refined maida and thus more nourishing. You can make this aromatic multigrain bread at home if time permits or buy it readymade from the bakery. This wonderful twist to white bread is full of fibre , which is beneficial for weight-watchers. It gives a feeling of fullness. This toast yields 2.2 g of fibre per toast. Peanut butter made with peanuts and coconut oil, is also a healthy as it has the right fats and protein to keep you full for a long time. This helps to boost your metabolism. It is always better to make your peanut butter at home as store-bought ones contain loads of sugar and hydrogenated vegetable fats, which are not good for you. We have topped with sliced banana. It adds a mild sweetness to your toast along with some potassium – a nutrient which is beneficial for heart. This peanut butter and banana on toast - healthy breakfast can be enjoyed by heart patients who do not have any other ailment like diabetes and obesity. They can indulge in this toast by replacing banana with strawberries. This peanut butter banana sandwich is also a good source of B vitamins which are necessary for energy metabolism. Try it and you will realise that you are in for a much healthier option than butter and white bread sandwiches. Enjoy healthy peanut butter banana multigrain toast recipe | peanut butter banana cinnamon toast | peanut butter and banana on toast - healthy breakfast | peanut butter banana sandwich | with step by step photos. | [To make healthy peanut butter multigrain toast, toast the multigrain bread slices in a pop up toaster., Spread ¾ tbsp of peanut butter over each toasted multigrain bread slice., Top each toasted buttered multigrain bread slice with half the sliced bananas., Sprinkle cinnamon powder on each toast. Serve healthy peanut butter multigrain toast immediately.] | [Energy, 141 cal, Protein, 4.4 g, Carbohydrates, 20.4 g, Fiber, 2.1 g, Fat, 5 g, Cholesterol, 0 mg, Sodium, 5.1 mg] | peanut-butter-banana-multigrain-toast-healthy-breakfast-42816r |
| rcp1955 | Peanut Butter Bites | NA | NA | [tempered dark chocolate, peanut butter, icing sugar, cocoa powder] | 5 mins. | Nil. | [Dry Fruit Flavours, Chocolate Dessert, Diwali, Christmas, Children's Day, Valentines Day Indian recipes, Thanksgiving] | 15Makes 15 pieces. | Indian | A sumptuous mixture of peanut butter and cocoa powder coated with rich dark chocolate. These will be a favourite with adults and children alike. | [Combine the peanut butter, icing sugar and cocoa powder in a bowl. Mix well., Divide into 15 equal portions and shape each portion into even sized rounds. Keep aside., Dip each portion in the tempered chocolate and lift it out with a fork., Tap off all the excess chocolate and place on a tray lined with grease-proof paper or foil., Refrigerate for about 10 minutes or until set., Store refrigerated in air-tight containers.] | [Energy, 141 cal, Protein, 0.2 g, Carbohydrates, 3.3 g, Fiber, 0.3 g, Fat, 14.4 g, Cholesterol, 43.3 mg, Sodium, 143.4 mg] | peanut-butter-bites-1955r |
| rcp41606 | Peanut Butter Coconut Balls, Healthy Dessert for Weight Loss | Snacks | NA | [peanut butter, grated dry coconut (kopra), powdered flaxseeds (alsi), cocoa powder, maple syrup raw unpasteurized honey, desiccated coconut] | 10 mins | 0 mins | [Sweet Snacks, Peda, Ladoo collection, No Bake Desserts, Kids Weight Gain, High Protein Desserts, Resveratrol Indian Recipes, Diet] | 11Makes 11 balls | Indian | peanut butter coconut balls | Indian healthy peanut butter coconut balls | no bake peanut butter coconut balls | with 9 amazing images. peanut butter coconut balls is an Indian healthy peanut butter coconut balls recipe. Made from homemade peanut butter, desiccated coconut, flax seeds, unsweetened cocoa powder and maple syrup or honey to sweeten peanut butter coconut balls. Made of peanut butter and coconut with a dash of cocoa, these peanut butter coconut balls are rolled in desiccated coconut to get a flaky texture and irresistible visual appeal. The best part is that these are no bake peanut butter coconut balls. The good news is that these tasty Indian healthy peanut butter coconut balls are also healthy as they are rich in protein and good fat. It can also be enjoyed as a dessert by weight-watchers. The no bake peanut butter coconut balls are a little loose when you roll them, so keep in the fridge for at least half an hour before serving. As the peanut butter coconut balls are very easy to make, you can prepare a batch and keep in the fridge for around two weeks, to enjoy whenever you want. Try other Healthy Peanut Butter recipes like No Bake Oats, Muesli and Peanut Butter Cookies and Healthy No Bake Cookies . Learn to make peanut butter coconut balls | Indian healthy peanut butter coconut balls | no bake peanut butter coconut balls | with step by step photos. | [To make peanut butter coconut balls, combine all ingredients, except desiccated coconut in a large plate and mix very well., Divide the mixture into 11 equal portions and roll each portion into a round. Roll them in the desiccated coconut till they are evenly coated from all the sides., Refrigerate the peanut butter coconut balls for atleast 30 minutes., Store the peanut butter coconut balls in air-tight container in the fridge and use as required.] | [Energy, 128 cal, Protein, 1.1 g, Carbohydrates, 3.5 g, Fiber, 1.7 g, Fat, 12.7 g, Cholesterol, 20 mg, Sodium, 69 mg] | peanut-butter-coconut-balls-healthy-dessert-for-weight-loss-41606r |
| rcp41000 | Peanut Chikki | Snacks | NA | [chopped jaggery (gur), roasted peanut halves] | 25 mins | 6 mins | [Gujarati Sweet Mithai, Sweet Snacks, School Time Snacks, Indian Jar Snacks, Traditional Indian Mithai, Chikki, Sankashti Chaturthi Recipes] | 34Makes 34 pieces | Gujarati | peanut chikki Makar sankranti recipe | groundnut chikki | 2 ingredient shengdana chikki | moongfali chikki | with 15 amazing images. peanut chikki Makar sankranti recipe | groundnut chikki | 2 ingredient shengdana chikki | moongfali chikki is one of the most popular chikki amongst all. Learn how to make moongfali chikki. To make peanut chikki Makar sankranti recipe, heat an aluminium kadhai on a high flame. Add the jaggery, mix well and cook on a high flame for 2 minutes, while stirring continuously. Lower the flame to slow and keep stirring continuously for 3 minutes, till it forms foam and changes the colour. Switch off the flame and keep stirring for few more seconds. Add the roasted peanuts and mix very well. Put it on a greased platform, while mixing it upside down using a flat ladle. Pat the mixture, with greased hands and roll it using a greased rolling pin to make 275 mm. (11”) diameter circle. While rolling make sure it does not stick on the platform. If it sticks, loosen it using a flat ladle, and roll again. Cut immediately using a sharp knife into equal squares. Cool completely. Break into pieces and store it in an airtight container in a cool and dry place. Think chikki, and peanut is the first option that comes to mind! Indeed, the combination of peanuts and jaggery, prepared in a crisp and exciting form, is a time-tested and ever-popular snack, which has won the hearts of Indians and others. Here is a detailed step-by-step recipe that shows you how to make groundnut chikki at home. You can roast and make peanut halves as explained in the images below or you can buy readymade peanut halves. But ensure to buy unsalted peanuts. You can make a big batch of this moongfali chikki and store it in an airtight container. It stays fresh for at least one month! Tips for peanut chikki Makar sankranti recipe. 1. Keep all the required items ready on the kitchen platform before you begin making the chikki and make sure you use only an aluminium kadhai to get the right temperature and texture. 2. While the chikki is still hot, remember to turn it upside down frequently as described in the recipe so that both sides will be smooth and glossy. 3. Ensure to cool it completely before breaking into pieces and storing. Enjoy peanut chikki Makar sankranti recipe | groundnut chikki | 2 ingredient shengdana chikki | moongfali chikki | with step by step images. | [To make peanut chikki, heat an aluminium kadhai on a high flame., Add the jaggery, mix well and cook on a high flame for 2 minutes, while stirring continuously., Lower the flame to slow and keep stirring continuously for 3 minutes, till it forms foam and changes the colour., Switch off the flame and keep stirring for few more seconds., Add the roasted peanuts and mix very well., Put it on a greased platform, while mixing it upside down using a flat ladle., Pat the mixture, with greased hands and roll it using a greased rolling pin to make 275 mm. (11”) diameter circle., While rolling make sure it does not stick on the platform. If it sticks, loosen it using a flat ladle, and roll again., Cut immediately using a sharp knife into equal squares. Cool completely., Break the peanut chikki into pieces and store it in an airtight container in a cool and dry place.] | [Energy, 79 cal, Protein, 2.1 g, Carbohydrates, 9.7 g, Fiber, 0.7 g, Fat, 3.9 g, Cholesterol, 0 mg, Sodium, 1.4 mg] | peanut-chikki-41000r |
| rcp6215 | Pear and Apple Drink, Pear and Apple Juice | BreakFast | NA | [pear cubes, apple cubes, carrot cubes, chopped mint leaves (phudina), crushed ice] | 10 mins | 0 mins | [American Breakfast, Indian Drinks / Sharbats, Indian Juices, Mixer, Juicer and Hopper, Indian Cancer Patients, Fresh Juices] | 2Makes 2 small glasses | Indian | pear apple drink recipe | healthy pear apple drink | apple pear juice | how to make pear apple juice at home | with 13 amazing images. Pear and apple drink is a red coloured eye catching drink. Pears have an aromatic scent and delicate flavour, which comes out particularly well when they are juiced with apple as done in this healthy pear apple drink recipe. You can make this apple pear juice in a juicer or a mixer. In the first method, you will have to put pear, apple, carrot and mint a few at a time in the juicer. In the latter method, you have to add all these fruits and veggies in a mixer jar and blend till smooth. In the juicer method of the pear apple drink recipe, some amount of fiber is already lost and collected separately and discarded. In the mixer method, you have a choice of straining it or no. If you want to benefit from all the fiber, avoid straining it. Pears used in healthy pear apple drink are a detoxifying fruit, which help to remove toxins from the body and also provide an energizing boost. When the toxins are eliminated from the body they don’t accumulate in the system and cause digestive problems and further don’t invite skin problems or disturb other bodily functions. Apples are a good all-round fruit, which when blended with pears, carrot and mint; they may help in the treatment of constipation. Enjoy pear apple drink recipe | healthy pear apple drink | apple pear juice | how to make pear apple juice at home | with step by step photos. | [Add the pear cubes, apple cubes, carrot cubes and mint leaves a few at a time in the juicer., Add some crushed ice in 2 individual glasses and pour equal quantities of the juice over it., Serve the pear and apple drink immediately., Combine the pear cubes, apple cubes, carrot cubes and mint leaves along with 1 cup of water and blend in a mixer till smooth., Strain the juice using a strainer., Add some crushed ice in 2 individual glasses and pour equal quantities of the juice over it., Serve the pear and apple drink immediately., This recipe of pear and apple drink makes use of unpeeled fruits and vegetables, hence take care to clean and wash them well before chopping, to get rid of dirt, germs and chemical residues.] | [Energy, 81 cal, Protein, 0.8 g, Carbohydrates, 18.2 g, Fiber, 5.8 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 27.9 mg] | pear-and-apple-drink--pear-and-apple-juice-6215r |
| rcp40848 | Pear and Pomegranate Juice | NA | Veg | [pear cubes, pomegranate (anar), crushed ice, pear cubes, pomegranate (anar), crushed ice] | 15 mins | 0 mins | [Indian Veg Recipes, Indian Juices, Juicer and Hopper, Vitamin C Rich Indian recipes, Indian Home Remedies for Sunstroke, Jaundice Indian Food, Antioxidant Rich Flavonoids] | 2Makes 2 small glasses | Indian | pear and pomegranate juice recipe | pear pomegranate cooler Indian drink | pomegranate pear juice summer drink | healthy pear pomegranate juice | with 18 amazing images. pear and pomegranate juice recipe | pear pomegranate cooler Indian drink | pomegranate pear juice summer drink | healthy pear pomegranate juice is an attractive pink coloured drink to quench your thirst in summer and add nourishment at the same time. Learn how to make healthy pear pomegranate juice. To make pear and pomegranate juice, combine the pear cubes, pomegranate and ¼ cup of water and blend in a mixer jar till smooth. Add some crushed ice in 2 individual glasses and pour equal quantities of the juice over it. Serve immediately. The flavours and textures of the two fruits complement each other very well, making the pear pomegranate cooler Indian drink a well-balanced one that does not require sugar to make it palatable. Moreover, the fibre also remains intact in the mixer method as the juice is not strained. This sugar-free drink is thus suitable for weight-watchers. Two low-sodium ingredients team up to make a tasty healthy pear pomegranate juice that suits those with hypertension. Pomegranate gives a very attractive colour to the juice, while pear adds bulk and also gives you potassium, which helps keep blood pressure under check. heart patients too can include this juice as a part of their menu. The pear and pomegranate juice can be made either in the juicer or the mixer – both methods are given below. Make it whichever way suits you, and relish it fresh! But the fibre is most retained in the mixer method. This pomegranate pear juice summer drink is a sneak way of adding in vitamin C to your diet – a nutrient needed to build immunity and fight diseases. A glass of this juice fulfils your day's requirement for vitamin C. Health Tips for pear and pomegranate juice. 1. We do not recommend this juice for diabetics. 2. Serve the juice immediately, to benefit the most from its vitamin C, as this vitamin is volatile in nature and some of it is lost on exposure to air. Enjoy pear and pomegranate juice recipe | pear pomegranate cooler Indian drink | pomegranate pear juice summer drink | healthy pear pomegranate juice | with step by step images below. | [To make pear and pomegranate juice, add the pear cubes and pomegranate a few at a time in the juicer., Add some crushed ice in 2 individual glasses and pour equal quantities of the juice over it., Serve the pear and pomegranate juice immediately., To make pear and pomegranate juice, combine the pear cubes, pomegranate and ¼ cup of water and blend in a mixer till smooth., Add some crushed ice in 2 individual glasses and pour equal quantities of the juice over it., Serve the pear and pomegranate juice immediately., This recipe makes use of unpeeled fruits and vegetables, hence take care to clean and wash them well before chopping, to get rid of dirt, germs and chemical residues.] | [Energy, 164 cal, Protein, 3.1 g, Carbohydrates, 37.1 g, Fiber, 9.9 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 9.7 mg] | pear-and-pomegranate-juice-40848r |
| rcp36263 | Pear and Pomegranate Smoothie ( Burgers and Smoothie Recipe) | BreakFast | NA | [pear, pomegranate (anar), curds (dahi) milk, sugar, ice-cubes, ice-cubes] | 10 mins | 0 mins | [Indian Milkshakes & Smoothies, Quick 4 Ingredients, 4 Ingredient Breakfast, Foods to cook in September] | 2Makes 2 big glasses (2 big glass ) | Indian | Two interesting fruits – pear and pomegranate, not very commonly used in smoothies, are combined with curds, milk and ice cubes to make the comforting pink-coloured pear and pomegranate smoothie. Adjust the sugar content according to the tanginess of the pomegranate. | [Combine the curds-milk mixture, pear, pomegranate, sugar and ice-cubes and blend in a juicer till the mixture is smooth and frothy., Pour equal quantities of the smoothie into 2 individual glasses., Serve immediately topped with 2 ice-cubes in each glass.] | [Energy, 205 cal, Protein, 2.7 g, Carbohydrates, 42.5 g, Fiber, 8.3 g, Fat, 2 g, Cholesterol, 4 mg, Sodium, 15.4 mg] | pear-and-pomegranate-smoothie--burgers-and-smoothie-recipe-36263r |
| rcp41827 | Pear Basil Guava Infused Water | NA | NA | [pear cubes, basil leaves, guava cubes] | 5 mins | 0 mins | [Low Cal Beverages, Healthy Indian Drinks and Juices, Detox Water, Fruit Infused Water, Detox Water with Fruits, Spices and Herbs, Antioxidant Drinks, Foods to cook in September] | 1Makes 1 servings | Indian | Add greens to your detox water as their blend is quite refreshing to your senses. The strong flavors of guava and basil combined with mild flavor of pear in Pear Basil Guava Infused Water will work wonders for boosting your mind. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the fruits and herbs in the pitcher along with water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The fruits and herbs can be discarded or more water can be added to make more detox water. Do not use the fruits and herbs for more than twice. Apple Cucumber Parsley Infused Water , Lemony Papaya Infused Water and Guava Strawberry Infused Water are a few more exciting fruit infused water recipes. | [Put all the pear cubes, basil leaves and all the guava cubes in the infusing tube and close the lid., Fill ¾ of the bottle with water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 2 to 3 hours.] | [Not Given] | pear-basil-guava-infused-water-41827r |
| rcp41834 | Pear Beetroot Infused Water | NA | Veg | [pear cubes, beetroot cubes] | 5 mins | 0 mins | [Low Cal Beverages, Detox Water with Fruits and Vegetables, Antioxidant Drinks] | 1Makes 1 servings | NA | Try Pear Beetroot Infused water using refreshing veggie-fruit combination which is filled with antioxidants. The beetroot aids its beautiful pink colour which makes it more appetizing along with the sweetness of the pear. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the fruits and vegetables in the pitcher along with water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The fruits and vegetables can be discarded or more water can be added to make more detox water. Do not use the fruits or vegetables for more than twice. You can also try other Fruit Infused Water recipes from our collection like the Kiwi Watermelon Infused Water or Minty Guava Infused Water . | [Put 4 pear cubes, all the beetroot cubes and the remaining 4 pear cubes in the infusing tube and close the lid., Fill ¾ of the bottle with water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 2 to 3 hours.] | [Not Given] | pear-beetroot-infused-water-41834r |
| rcp41829 | Pear Cinnamon Honey Infused Water | NA | NA | [sliced pear, cinnamon (dalchini), ginger (adrak) juliennes, honey] | 5 mins | 0 mins | [Low Cal Beverages, Detox Water with Fruits, Spices and Herbs, Antioxidant Drinks] | 1Makes 1 glass | NA | pear cinnamon honey detox water recipe | Indian style pear ginger detox drink | pear honey infused water | with 10 amazing images. If you’ve been trying to lose weight but couldn’t do so then pear cinnamon honey detox water is perfect for you as it will keep you satiated and will curb your sugar cravings. Learn how to make pear cinnamon honey detox water recipe | Indian style pear ginger detox drink | pear honey infused water | pear honey ginger and lemon detox water is a refreshing and healthy drink that can help boost your immune system, improve digestion, and reduce inflammation. It has a mild sweetness and flavor of honey which will be soothing and refreshing to your mind. Fruit Infuser Water Bottles are easily available all over India, but If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Pear is a good source of fiber, potassium, and vitamin C, while the ginger is known for its anti-inflammatory and antioxidant properties. The lemon adds a tart flavor and a boost of vitamin C. You can either discard the pear and cinnamon after two uses, or add more water to make more detox water. pro tips to make pear cinnamon honey detox water: 1. Do not discard pear, cinnamon and ginger for 6 hours. 2. Adding honey in the detox water is optional, you can skip it but adding it balance out the flavours. 3. This detox water is super handy and you can carry it along with you to work etc. Enjoy pear cinnamon honey detox water recipe | Indian style pear ginger detox drink | pear honey infused water | with step by step detailed images. | [To make pear cinnamon honey detox water, take 2 cups of water in a deep bowl, add pear slices, cinnamon, ginger and honey., Mix well and keep aside to infuse for 2 hours., Sip pear cinnamon honey detox water for 6 hours while topping up with water when required., Do not discard guava, cinnamon and ginger for 6 hours.] | [Not Given] | pear-cinnamon-honey-infused-water-41829r |
| rcp116 | Pear Ice-cream | NA | NA | [mixed fruits, lemon, milk, cherry liquer, fresh cream, sugar] | 5 mins | 10 mins | [Fruit Based Indian Desserts, Indian Ice Creams] | 7Makes 6 to 8 servings | Indian | This ice-cream is easily prepared in a refrigerator. | [Peel and chop the pears., Blend the pears with the lemon juice, milk, kirsch and 2 tablespoons of sugar. Chill., Beat the cream and sugar until thick., Add the chilled pear mixture, mix and beat lightly., Pour into freezer tray and put in the freezer compartment of the refrigerator., After about 1 hour, remove the frozen mixture into a chilled bowl and beat with a fork or wooden spoon to break all ice crystals, adding 50 grams thick cream if you like a smoother ice-cream., Put to set again in freezer trays., Serve immediately or store it in a covered box.] | [Energy, 279 cal, Protein, 2.2 g, Carbohydrates, 26 g, Fiber, 2.3 g, Fat, 18.8 g, Cholesterol, 1.5 mg, Sodium, 34.7 mg] | pear-ice-cream-116r |
| rcp2556 | Pear in Lemon Jelly | NA | NA | [lemon jelly, chopped pears, sugar] | 10 mins | 11 mins | [Fruit Based Indian Desserts, Christmas, Children's Day, Desserts for Entertaining, Indian Birthday Party, Western Party, Refrigerator] | 6Makes 6 servings | Indian | Who can resist dipping their spoon into a plate of wobbly jelly, especially if it is resplendent with a lemony scent and colour?! Here, we have further added to the appeal of lemon jelly by adding pears, stewed in sugar. Biting into succulent bits of pear in the midst of tangy lemon jelly is a very joyous experience for your palate! Preparing the Pear in Lemon Jelly in a ring-shaped mould improves its visual appeal too. If you want to try something a little more elaborate, you can go for something like the Fruit and Jelly Sundae or the Peach and Ginger Jelly Salad . | [Combine the pear, sugar and ½ cup of water in a broad non-stick pan, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally. Keep aside., Boil 1 cup of water in a sauce pan, add the jelly, mix well and cook on a medium flame for 5 minutes or till it is completely dissolved, while stirring continuously., Cool slightly, add the pear mixture and mix well., Pour this mixture in the aluminium ring mould, and refrigerate it for 2 hours., Loosen the edges, with the help of a knife, demould it on a serving plate, cut into wedges and serve immediately.] | [Energy, 102 cal, Protein, 1.9 g, Carbohydrates, 23.2 g, Fiber, 1.2 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 8.4 mg] | pear-in-lemon-jelly-2556r |
| rcp34004 | Pear Pomegranate and Spinach Salad, Indian Pomegranate and Pear Green Salad | NA | NA | [pear cubes, pomegranate (anar), spinach (palak), pomogranate juice, olive oil, lemon juice, honey, mustard (rai / sarson) powder, salt, freshly ground black pepper (kalimirch)] | 15 mins | 0 mins | [No Cook Indian, Indian Fruit Salad Recipes, Indian Salads with dressing, Western Party, Kids Weight Loss, High Fiber, Hyperthyroidism Diet] | 3Makes 3 servings | Indian | pear pomegranate and spinach salad recipe | pomegranate and pear green salad | healthy spinach and pomegranate salad | Indian style pomegranate spinach salad | with 23 amazing images. pear pomegranate and spinach salad recipe | pomegranate and pear green salad | healthy spinach and pomegranate salad | Indian style pomegranate spinach salad is a bowlful of nutrients to make up for your day's requirement. Learn how to make Indian pomegranate and pear green salad. To make pear pomegranate and spinach salad, in a bowl, add olive oil, lemon juice, honey, mustard powder, salt and pepper in a bowl and mix well. Keep aside. Combine the spinach, pear, pomegranate and pomegranate juice in a deep bowl and toss well. Add the prepared dressing and toss well. Serve immediately. If you find fresh pears in the marketplace, buy them and attempt this Indian style pomegranate spinach salad. A warm dressing of pomegranate juice, lemon, mustard powder, honey and freshly ground pepper introduce a brilliant taste to the cut pear cubes. Toss in crisp iceberg lettuce too, it adds a definite crunch to the salad. Serve this pomegranate and pear green salad immediately and enjoy the fresh taste of pears and the sweet-spice flavours of the dressing. Very appetizing! Reap its health benefits like fibre to maintain digestive health, vitamin A to improve vision, vitamin C to boost immunity and magnesium for heart heath. Diabetics, heart patients, weight-watchers and women with PCOS can include this healthy spinach and pomegranate salad in their meals. Tips to make pear pomegranate and spinach salad. 1. You can use lettuce instead of spinach. 2. Make the dressing in advance and keep. 3. You can also serve he salad chilled but it may release little water. 4. If you do not have mustard powder, you can also use mustard paste. Enjoy pear pomegranate and spinach salad recipe | pomegranate and pear green salad | healthy spinach and pomegranate salad | Indian style pomegranate spinach salad | with step by step photos. | [To make pear pomegranate and spinach salad, in a bowl, add olive oil, lemon juice, honey, mustard powder, salt and pepper in a bowl and mix well. Keep aside., Combine the spinach, pear, pomegranate and pomegranate juice in a deep bowl and toss well., Add the prepared dressing and toss well., Serve the pear pomegranate and spinach salad immediately.] | [Energy, 136 cal, Protein, 1.7 g, Carbohydrates, 20.5 g, Fiber, 5 g, Fat, 5.4 g, Cholesterol, 0 mg, Sodium, 19.8 mg] | pear-pomegranate-and-spinach-salad-indian-pomegranate-and-pear-green-salad-34004r |
| rcp41318 | Pear Rabdi with Oats Milk, Lactose Free | Snacks | Vegan | [grated pear, quick cooking rolled oats, sugar, cardamom (elaichi) powder, nutmeg (jaiphal) powder] | 10 mins | 4 mins | [Rabdi, Non-stick Pan, Lactose Free Dairy Free, Vegan, Lactose Free Dairy Free Desserts, Vegan Snacks, Vegan Indian] | 6Makes 6 servings | Indian | Typical milk-based desserts like rabdi and kheer are often thought to be out-of-bounds by lactose-intolerant people. Fret not! Here is a fabulously tasty Pear Rabdi with Oats Milk. Perfect for those facing lactose intolerance, this creamy dessert has a luscious mouth-feel and a beautiful fruity flavour. The oats milk appears to be a bit sticky when you make it, but don’t worry, it will be just fine after you refrigerate the Pear Rabdi. However, have it within an hour of preparation to avoid lumpiness.You can also try your hand at other lactose free desserts like Almond Berry and Coconut Cake and No Bake Oats Muesli and Peanut Butter Cookies . | [Combine the oats and 3 cups of water in a mixer and blend till smooth., Put the strainer in a deep bowl and put the muslin cloth over it., Pour the mixture and strain it well to get smooth milk., Transfer the milk into a deep non-stick pan, add the sugar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Add the pear, cardamom powder and nutmeg powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Refrigerate for at least ½ hour and serve immediately.] | [Energy, 102 cal, Protein, 2.2 g, Carbohydrates, 21.3 g, Fiber, 2.2 g, Fat, 0.9 g, Cholesterol, 0 mg, Sodium, 1.3 mg] | pear-rabdi-with-oats-milk-lactose-free-41318r |
| rcp4080 | Pear Rabri, How To Make Pear Rabdi | NA | NA | [low-fat milk, grated pear, cardamom (elaichi) powder, nutmeg (jaiphal) powder, sugar] | 5 mins | 15 mins | [Low Cal Sweets / Desserts, Rabdi, Diwali, Diwali Sweets Mithai, Non-stick Pan, Quick Indian Sweets, Low Calorie Indian Sweets, Desserts] | 4Makes 4 servings | Indian | Luscious and creamy rabri is one irresistible dessert, with a lingering taste that taunts you for long after the cup is empty! Sadly though, it is loaded with fat from milk and sugar. How about giving the traditional recipe a fruity twist that is not exciting but low-cal too? This quick, easy and delicious Pear Rabri is made with low-fat milk and grated pear, which not only pools in ample nutrients but also imparts a rich texture to this spice-laced dessert. | [Bring the milk to boil in a deep non-stick pan and simmer it for 10 to 12 minutes, while stirring in between and scraping the sides of the pan., Add the pear, mix well and simmer for another 2 to 3 minutes, while stirring in between and scraping the sides of the pan., Add the cardamom powder and nutmeg powder, mix well and keep aside to cool slightly., Add the sugar, mix well and refrigerate for at least 1 hour., Serve chilled.] | [Energy, 101 cal, Protein, 5.4 g, Carbohydrates, 19.3 g, Fiber, 1.4 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 77 mg] | pear-rabri--how-to-make-pear-rabdi-4080r |
| rcp41195 | Pear Rosemary Juice | NA | NA | [fresh pear juice, lemon juice, sugar, fresh rosemary, fresh rosemary] | 20 mins | 4 mins | [Indian Juices, Christmas, High Tea Party, Western Party, Cocktail Party, Non-stick Pan] | 3Makes 3.25 cups | Indian | Fruity and herby flavours come together to refresh your senses and warm your soul! This delightful Pear Rosemary Juice has a mild, aesthetic touch of rosemary, which matches the sweetness of pear beautifully. Since this juice uses no artificial essences or syrups, the fresh and natural taste of the fruits and herbs can be thoroughly enjoyed. You can also try other awesome drinks like the Pear and Pomegranate Juice and the Pear and Apple Drink . | [Combine the sugar, rosemary and ¼ cup water in a broad non-stick pan and cook on a medium flame for 3 to 4 minutes or till sugar melts, while stirring occasionally., Remove from the flame and cool completely., Strain and keep aside., Combine the pear juice, rosemary syrup and lemon juice in a deep bowl and mix well., Fill half of the 3 glasses with ice cubes, pour equal quantities of the juice into each glass., Garnish with rosemary sprig and serve immediately.] | [Energy, 203 cal, Protein, 1.8 g, Carbohydrates, 47 g, Fiber, 11.3 g, Fat, 0.8 g, Cholesterol, 0 mg, Sodium, 15.9 mg] | pear-rosemary-juice-41195r |
| rcp41118 | Pear Salad, Pear and Vegetable Salad | NA | NA | [chopped pear, chopped carrot, chopped capsicum, bean sprouts, iceberg lettuce, pear pulp, olive oil, mustard (rai/sarson) paste, salt freshly ground black pepper (kalimirch)] | 15 mins | 0 mins | [Indian Fruit Salad Recipes, Indian Salads with dressing, Quick Indian Salads, Toss & Mix Salads (No cooking), Western Party] | 4Makes 4 servings | Indian | When pears are in season, the market is flooded with this wonderful fruit and it is so hard to pass by without grabbing a bagful! If you think you have tried having it in every form from cut fruit to jam and juice, you are wrong! Have you tried pushing it into a salad? You will be pleasantly surprised as the awesome flavour of this fruit comes to the fore to delight your palate. The Pear Salad combines pear with yummy fruits, sprouts and lettuce, all dressed in a peppy mix of pear pulp and mustard paste in an oily base. Make sure you refrigerate this salad for the suggested time and serve it chilled. | [Combine all the ingredients along with the dressing in a deep bowl and toss well., Refrigerate for at least one hour and serve chilled.] | [Energy, 36 cal, Protein, 0.8 g, Carbohydrates, 6.9 g, Fiber, 2.5 g, Fat, 0.6 g, Cholesterol, 0 mg, Vitamin A, 117.7 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 10.4 mg, Folic Acid, 0.5 mcg, Calcium, 7.3 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 4.1 mg, Potassium, 46.8 mg, Zinc, 0 mg] | pear-salad-pear-and-vegetable-salad-41118r |
| rcp5563 | Pear Spinach and Bean Sprouts Salad | NA | NA | [pear cubes, spinach (palak), bean sprouts, carrot juliennes, chopped coloured capsicum, pear pulp, extra virgin olive oil, mustard (rai / sarson) powder, honey, sea salt (khada namak)] | 10 mins | 0 mins | [Indian Fruit Salad Recipes, Vitamin A Rich, Beta Carotene, Retinol, Vitamin B1 Thiamine, Sprouts, Healthy Salads Fruit Based Salads, Healthy Indian Salads with healthy dressing, Recipes for Increasing immunity] | 2Makes 2 servings | Indian | pear spinach and sprouts salad | spinach pear carrot salad | healthy Indian pear salad | pregnancy salad | iron, vitamin b1, vitamin A rich salad | with 30 amazing images. pear spinach and sprouts salad is a healthy Indian pregnancy salad. Learn how to make healthy Indian pear salad. pear spinach and sprouts salad has pear as its main ingredient, and is also dressed in the pulp of the same fruit. A dash of mustard added to the dressing gives this salad a tongue-tingling flavour and rich aroma. In addition, this spinach pear carrot salad combines a medley of greens, veggies and sprouts, including spinach, bean sprouts, carrots and capsicum. You can exercise your creativity and make your own creations by adding other crispy vegetables like cabbage too. This high-fibre pear, spinach and bean sprouts Salad is not only a treat for your palate, but also keeps your heart healthy. It is high in potassium and low in sodium, which helps maintain blood pressure too. Pears in iron, vitamin b1, vitamin A rich salad are an excellent source of fibre (7.3 g / cup). Fiber has a key role in easy bowel movements and avoiding constipation. Pears are high in vitamin C, which enhances our line of defense against diseases by building white blood cells (WBC). Enjoy pear spinach and sprouts salad | spinach pear carrot salad | healthy Indian pear salad | pregnancy salad | iron, vitamin b1, vitamin A rich salad | with step by step photos. | [To make pear spinach and bean sprouts salad, first make pear pulp. Take 1 pear, chop into cubes, boil in water for 7 minutes. Cool and put in mixer., Add 1 tablespoon water and blend to make pear pulp for dressing., For the dressing mix pear pulp, extra virgin olive oil, mustard powder, honey and sea salt., In a big bowl put pear cubes (unpeeled), spinach (palak) , bean sprouts, carrot juliennes and coloured capsicum., Cover and chill in fridge till you want to serve. Don't add the dressing till you want to serve., Just before serving, add the dressing. Toss well., Serve the pear spinach and bean sprouts salad immediately.] | [Energy, 119 cal, Protein, 2.7 g, Carbohydrates, 21.3 g, Fiber, 7.1 g, Fat, 3 g, Cholesterol, 0 mg, Sodium, 26 mg] | pear-spinach-and-bean-sprouts-salad-5563r |
| rcp2959 | Pear, Apple and Date Salad with Orange Dressing | NA | NA | [pear cubes, apple cubes, chopped dates (khajur), banana cubes, orange segments, curds (dahi), orange juice, mustard (rai / sarson) powder, powdered sugar, salt] | 10 mins | 0 mins | [Indian Fruit Salad Recipes, Indian Salads with dressing, Pregnancy Iron Rich Indian Foods, Pregnancy Salads] | 4Makes 4 servings | Indian | This salad is a good source of iron, vitamin c, calcium and carbohydrate which is the source of instant energy. It will perk you up almost instantly. It makes a great snack that can be assembled quickly at any time using all your favourite fruits. | [Combine all the ingredients in the bowl and mix well., Just before serving, add the orange dressing and toss well.] | [Energy, 115 cal, Protein, 1.7 g, Carbohydrates, 22.5 g, Fiber, 3.8 g, Fat, 1.6 g, Cholesterol, 3 mg, Sodium, 23.9 mg] | pear-apple-and-date-salad-with-orange-dressing-2959r |
| rcp4759 | Pearl Pulao, Rice with Baby Onions | Lunch | NA | [baby onions, long grained rice (basmati), oil, garlic (lehsun) cloves, cinnamon (dalchini), cloves (laung / lavang), bayleaf (tejpatta), cardamom (elaichi), salt, fresh cream, grated processed cheese] | 15 mins | 18 mins | [Pulaos, International Favourites, Christmas, Thanksgiving, Western Party, Non-stick Pan, Lunch Pulao Rice] | 4Makes 4 servings | NA | With a unique flavour that is sweet and pungent, baby onions fit beautifully into this flavoursome pulao. An assortment of spices ranging from cardamom to cloves work along with the onions to give the Pearl Pulao a mind-blowing flavour, while the generous use of fresh cream and cheese give it an awesomely rich texture, which caresses your palate. Guaranteed to delight if served hot and fresh! Serve with Stir Fried Mixed Vegetables in Butter and Parsley and Garlic Loaf for a satiating meal. | [Combine the rice and enough water in a deep bowl and keep aside to soak for 30 minutes. Drain well. Keep aside., Heat the oil in a deep non-stick pan, add the onions and garlic and sauté on a medium flame for 2 minutes or till they turn golden brown in colour., Add the cinnamon, cloves, bayleaf, cardamom and sauté on a medium flame for 30 seconds., Add the rice and sauté on a medium flame for 4 minutes., Add 2 cups of hot water and salt, mix well and cover with a lid and cook on a medium flame for 7 minutes, while stirring occasionally., Add the fresh cream and cheese, mix well and cover with a lid and cook on a medium flame for 4 minutes , while stirring occasionally., Serve hot.] | [Energy, 203 cal, Protein, 2 g, Carbohydrates, 3.4 g, Fiber, 0.1 g, Fat, 20.3 g, Cholesterol, 0 mg, Vitamin A, 268.8 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 0.2 mg, Folic Acid, 1.2 mcg, Calcium, 57.3 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 8.7 mg, Potassium, 24.4 mg, Zinc, 0.1 mg] | pearl-pulao-rice-with-baby-onions-4759r |
| rcp64 | Pearl Pullav | NA | NA | [long grained rice (basmati), cardamoms (elaichi), cloves (laung / lavang), cinnamon (dalchini), bayleaf (tejpatta), milk, water, salt, kabuli chana (white chick peas), soda bi-carb, ginger (adrak) paste, garlic (lehsun) paste, chilli powder, turmeric powder (haldi), curds (dahi), chopped tomatoes, potatoes, chopped, chopped green chillies, ghee, salt, chopped coriander (dhania), chopped mint leaves (phudina), chopped green chilli, fried onions, milk saffron (kesar) strands] | 20 min. | 40 min. | [Boiled Indian recipes] | 7Serves 6 to 8. | Indian | A nourishing rice with chick peas which will prove a hit at any party. | [Soak the rice for 30 minutes. Drain., Mix the water and milk together., Add the caradamoms, cloves, cinnamon, bay leaf, salt and rice and cook until almost done., Soak the Kabuli chana overnight. Next day, boil with a little water and the soda bi-carb. Drain., Heat the ghee, add the ginger and garlic pastes and fry for a while., Add the chilli powder and the turmeric (in a little water) and fry for 1 minute., Add the curds, tomatoes, potatoes and green chillies and stir for a while., Add the Kabuli chana and salt., To the cooked rice, add the coriander, mint, green chillies and fried onions., Put one layer of rice in a big bowl and spread a layer of chick pea gravy on top, Make alternate layers of rice and gravy in this manner., Finally, sprinkle the saffron milk on top, cover and bake in a hot oven at 200 degree C (400 degree F) for 20 minutes., When baked, turn upside down in a serving dish and serve hot.] | [Not Given] | pearl-pullav-64r |
| rcp31011 | Pearly Corn | Snacks | NA | [boiled sweet corn kernels (makai ke dane), plain flour (maida), cornflour, salt, oil, oil, chopped garlic (lehsun), chopped ginger (adrak), chopped green chillies, chopped spring onions whites, schezuan sauce, chopped spring onion greens] | 15 mins | 15 mins | [Indian Snacks for Entertaining, Cocktail Party, Quick Snacks / Quick Starters, Monsoon Snacks, Evening Snacks] | 2Makes 2 servings | Indian | Although this yummy starter involves a bit of effort, you will love the unique outcome! The crisp texture and pearly appearance of the deep-fried corn, perked up with snazzy ingredients like ginger, garlic, spring onions and Schezuan sauce, give it an Oriental touch that you are sure to relish thoroughly. Make sure the boiled corn is dry before mixing with the flours, and once this step is done you should deep-fry it immediately before the mixture gets soggy. When frying the corn, it might splutter a bit, so move away from the kadhai. Serve the Pearly Corn immediately to enjoy the crispiest texture. Also do try other corn snacks like Corn Filled Bread Tartlets , Corn Pakodas and Corn Panki . | [Combine the corn, plain flour, cornflour, salt, pepper and 1 tbsp of water in a deep bowl and mix well., Heat the oil in a deep non-stick kadhai, and deep-fry the corn in 2 batches till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside., Heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds., Add the spring onion whites and greens and sauté on a medium flame for a few seconds., Add the schezuan sauce, deep-fried corn and a little salt, mix well and toss on a medium flame for 1 minute., Serve immediately.] | [Energy, 249 cal, Protein, 6.1 g, Carbohydrates, 45.2 g, Fiber, 4.6 g, Fat, 6.3 g, Cholesterol, 0 mg, Vitamin A, 80.3 mcg, Vitamin B1, 0.5 mg, Vitamin B2, 0.3 mg, Vitamin B3, 3.2 mg, Vitamin C, 5.2 mg, Folic Acid, 86.1 mcg, Calcium, 50.4 mg, Iron, 2.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 6.3 mg, Potassium, 222.5 mg, Zinc, 0.9 mg] | pearly-corn-31011r |
| rcp5305 | Pears with Low Fat Custard | NA | NA | [sliced pears, sugar, lemon juice, cinnamon (dalchini), milk, custard powder, sugar, vanilla essence] | 10 mins | 10 mins | [Fruit Based Indian Desserts, Boiled Indian recipes, Non-stick Pan, Quick Indian Sweets, Healthy Heart Desserts, Low Cholesterol Desserts] | 4Makes 4 servings | Indian | A healthier version of the all time favourite comfort food - custard. Made here with low fat milk and served with stewed pears. | [Mix the custard powder in ¼ cup of milk and keep aside., Heat the remaining milk with the sugar in a non-stick saucepan., When the milk starts boiling, add the custard powder mixture and vanilla essence., Cook over a low flame, stirring continuously till the mixture thickens., Pour into 4 individual serving bowls and keep aside to cool and refrigerate to chill., Mix ½ cup of water, sugar, lemon juice and cinnamon sticks in a saucepan., Add the sliced pears and cook till soft., Keep aside to cool and refrigerate to chill., Divide the stewed pears into 4 equal portions and spoon them over the custard., Serve immediately., Main procedure] | [Energy, 138 cal, Protein, 2.6 g, Carbohydrates, 21.6 g, Fiber, 3.1 g, Fat, 3.4 g, Cholesterol, 8 mg, Sodium, 13.9 mg] | pears-with-low-fat-custard-5305r |
| rcp7590 | Peas and Mushroom on Cream Crackers | Snacks | NA | [boiled green peas, mushrooms (khumbh), blanched, chopped onions, chopped capsicum, finely chopped green chillies, chopped tomatoes, plain flour (maida), milk, butter, salt freshly ground pepper, black pepper (kalimirch) powder, grated cooking cheese] | 10 mins. | 10 to 12 mins. | [Indian Snacks for Entertaining, Baked Snacks, Baked, Oven, Healthy Foods for Kids, Quick Indian recipes for Kids, Kids After School] | 8Makes 8 pieces. | Indian | Makes a great after school snack with a glass of freshly squeezed orange juice. | [Heat 1 teaspoon of butter in a non-stick pan, add the onions and sauté till they turn translucent., Add the capsicum, green chillies, tomatoes, green peas, mushrooms and salt and sauté for 5 to 7 minutes., Remove from the flame and keep aside., Melt the remaining butter in a non-stick pan on a slow flame. Add the flour and cook on a slow flame, stirring continuously for about a minute., Gradually add the milk and stir continuously until the sauce thickens., Add salt, pepper and the prepared vegetable mixture mix well. Keep aside., Just before serving, top the cream crackers with the peas and mushroom mixture., Spread a little of the white sauce over the mixture, sprinkle the cheese on top and bake in a pre-heated oven at 200°C (400°F) till the cheese melts. Serve hot.] | [Energy, 48 cal, Protein, 2 g, Carbohydrates, 3.4 g, Fiber, 1 g, Fat, 2.7 g, Cholesterol, 8 mg, Sodium, 44.6 mg] | peas-and-mushroom-on-cream-crackers-7590r |
| rcp33695 | Peas and Potato Salad | NA | NA | [boiled baby potatoes, boiled fresh green peas, low fat hung curds (chakka dahi), chopped dill leaves, mustard (rai / sarson) powder, salt, chopped fresh dill leaves (shepu / suva bhaji)] | 15 mins | 10 mins | [Indian Salads, Indian Salads with dressing, Diabetic Salads, Diabetic Accompaniments, Healthy Indian Salads with healthy dressing, Calcium Rich Salads & Raitas] | 6Makes 6 servings | Indian | Baby potatoes bathed in a creamy curd-based dressing, this salad is truly irresistible. Dill gives the dressing a pleasant but unique flavour, which is what transforms this simple salad of green peas and potatoes into an exotic treat. Mustard powder adds a touch of spice to this fabulous Peas and Potato Salad, making it a complete treat for your palate. While we have made this recipe after peeling the cooked baby potatoes, you can also try making it with the peel on, to get a different but very interesting flavour. In any case, always remember to toss this salad just before serving as the sauce is curd-based and can turn watery if left to stand for too long. If you love the flavour of dill, you are sure to like more of our dill recipes, like the Dill Corn Soup , Dill Cottage Cheese , Paneer and Dill Sandwich and Cottage Cheese and Dill Canapés . | [Combine the potatoes and peas in a serving bowl. Refrigerate till ready to use., Just before serving, add the dressing and toss well., Serve immediately garnished with dill leaves., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 63 cal, Protein, 3.4 g, Carbohydrates, 12.4 g, Fiber, 2.5 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 21.9 mg] | peas-and-potato-salad-33695r |
| rcp383 | Peas and Potato Salad ( Soups and Salad) | NA | NA | [chopped dill (shepu / suva bhaji), hung curds (chakka dahi), lemon juice, fresh cream, salt freshly ground black pepper powder, baby potatoes, green peas, chopped fresh dill (shepu / suva bhaji) leaves] | 15 mins | 10 mins | [Indian Salads with dressing, Quick Indian Salads, Wholesome Salads (Salads that make a meal), Barbeque Party Indian Recipes] | 6Makes 6 servings | Indian | A mild, pleasantly flavoured dill sauce transforms this simple salad of peas and potatoes. | [Peel and boil the potatoes and store in salted cold water., Cook the peas lightly in boiling water., Put the potatoes and peas in a serving bowl. Add the sauce and toss., Put in the refrigerator., Serve cold, garnished with dill leaves.] | [Energy, 79 cal, Protein, 2.9 g, Carbohydrates, 5 g, Fiber, 1.6 g, Fat, 4.5 g, Cholesterol, 0 mg, Vitamin A, 185.9 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 2.7 mg, Folic Acid, 3.8 mcg, Calcium, 81.9 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 10.3 mg, Potassium, 56.5 mg, Zinc, 0 mg] | peas-and-potato-salad--soups-and-salad-383r |
| rcp36997 | Penguin Duo- Veggie Penguins ( Vegetable and Fruit Carvings) | NA | Veg | [cucumber, cucumber, onion, carrot, radish (mooli)] | 20 mins | 0 mins | [Cooking Basics, No Cooking Veg Indian, Christmas] | 2Makes 2 penguins | Indian | Invite somebody different for your home! make this adorable looking penguin couple a pot luck delight in place of porcelain figures. | [Place the big cucumber on a chopping board and leaving around 1 to 1½” from both ends, peel a thin layer, using a knife keeping it intact from one side. This forms one wing of the penguin. Peel another thin layer from the opposite side of the cucumber to form another wing., From the open end of the peeled cucumber, cut 1 cm. From the bottom to form the base of the penguin., Insert small flat pieces of carrots on both the intact sides of the cucumber., Immerse the cucumber in a bowl of ice-cold water for 20 minutes so that the cucumber peels (wings) become crisp and open up well., Peel the radish, place it on a chopping board, cut a 1” rectangle and wrap a spring onion leaf around one edge, attach it with a pin. Place this piece on a thin slice of radish piece and attach it using pins. This forms the hat of the male penguin. Keep aside., Peel the carrot, cut a thin slice and carve 2 v-shaped cuts, using a knife to make the legs of the penguin., Trim the other edges of the carrot ( legs) so as to be able to insert it in the cucumber (body)., Remove the cucumber from the water and discard the carrot slices., Insert 2 cloves little above both the wings to make its eyes., Cut a small piece from the tapering end of the carrot and attach it to the cucumber (body) to make its nose., Attach the hat to the head of the penguin with the help of a toothpick., Make a cut 1 cm. From the base, half way through the cucumber and insert the legs of the penguin., Make a similar female penguin with the small cucumber. Instead of a hat attach a spring onion green around its neck with a pin.] | [Not Given] | penguin-duo--veggie-penguins--vegetable-and-fruit-carvings-36997r |
| rcp40101 | Penne Aglio Olio ( Tiffin Recipe) | Snacks | Veg | [cooked penne, olive oil, chopped garlic (lehsun), blanched broccoli florets, capsicum cubes, zucchini cubes, dry mixed herbs, dry red chilli flakes (paprika), salt, grated processed cheese] | 15 mins | 6 mins | [Italian Veg Pasta, School Time Snacks, Christmas, Children's Day, Italian Party, Indian Birthday Party, Western Party] | 2Makes 2 servings | Indian | Kids love Pasta and often fondly request moms to pack some in the lunch boxes. However, there is always a nagging worry about how the ingredients will react after so many hours, would the cheese become chewy, will the pasta get rubbery, and so on. Now, you can confidently brighten your kid’s smile with this foolproof Penne Aglio Olio recipe, which stays fresh for over 5 hours. You will be amazed by how the vibrant flavours of the chosen veggies and herbs remain the same after such a long time too! | [Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add the broccoli, capsicum, zucchini and salt and sauté on a medium flame for 2 to 3 minutes., Add the dry mixed herbs, chilli flakes and penne and sauté on a medium flame for 1 to 2 minutes., Switch off the flame, add the cheese and mix well., Allow it to cool completely, wrap in an aluminium foil, and pack in an air-tight tiffin box.] | [Energy, 268 cal, Protein, 6.4 g, Carbohydrates, 20.8 g, Fiber, 1.6 g, Fat, 17.9 g, Cholesterol, 0 mg, Vitamin A, 720.3 mcg, Vitamin B1, 0.5 mg, Vitamin B2, 0.2 mg, Vitamin B3, 1.9 mg, Vitamin C, 86.7 mg, Folic Acid, 19.9 mcg, Calcium, 96.1 mg, Iron, 1.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 5.9 mg, Potassium, 149 mg, Zinc, 0.4 mg] | penne-aglio-olio---tiffin-recipe-40101r |
| rcp4644 | Penne and Fruit Salad | NA | Veg | [cooked whole wheat penne, orange segments, sweet lime (mosambi) segments, chopped capsicum, blanched carrot, chopped spring onions, bean sprouts, low-fat curds (dahi), chopped mint leaves (phudina), mustard (rai/sarson) powder, powdered sugar, salt] | 20 mins | 0 mins | [Italian Salads, Indian Salads with dressing, Toss & Mix Salads (No cooking), Pasta Salad, No Cooking Veg Indian, Healthy Salads Fruit Based Salads, Healthy Indian Salads with healthy dressing] | 4Makes 4 servings | Indian | Sweet lime and orange with spring vegetables like capsicum and carrots makes a lovely vitamin C rich salad. Best to boost your immunity with this Penne and Fruit Salad and keep infections at bay. Penne and bean sprouts impart a blend of soft and crunchy textures to the salad. | [Combine all the ingredients for the salad in a bowl and refrigerate till chill., Just before serving, add the mint dressing and toss well., Serve immediately.] | [Energy, 103 cal, Protein, 4.6 g, Carbohydrates, 20.9 g, Fiber, 1.9 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 23.3 mg] | penne-and-fruit-salad-4644r |
| rcp38808 | Penne Arrabiata | Dinner | Veg | [cooked penne, olive oil, chopped garlic (lehsun), blanched , deseeded and finely chopped tomatoes, tomato ketchup, dry red chilli flakes (paprika), dried oregano, fresh cream, salt, chopped basil, sliced black olives, grated processed cheese, garlic (lehsun) bread] | 15 mins | 8 mins | [Italian Veg Pasta, One Dish Vegetarian Meals, One Meal Dinner, Italian Party, Non-stick Pan, Quick Veg Pasta] | 2Makes 2 servings | Italian | Sugo all'arrabbiata is a spicy Italian pasta sauce usually made with garlic, tomatoes and red chili peppers cooked in olive oil. Pasta cooked with this peppy sauce often has the term Arrabiata attached to its name. This lip-smacking Penne Arrabiata is a real winner, as it combines not just cooked penne and typical arrabiata ingredients, but also throws in some cheerful herbs, a dash of fresh cream and some cheese too. Relish this wonderful creation with garlic bread. | [Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for 30 seconds., Add the blanched tomatoes, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Add the tomato ketchup, chilli flakes, dried oregano, salt and fresh cream, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the basil, cooked penne and black olives, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Keep aside., Garnish with cheese and serve immediately with garlic bread.] | [Not Given] | penne-arrabiata-38808r |
| rcp40368 | Penne in Pumpkin Sauce, Kids Tiffin Box Recipe | Lunch | Veg | [cooked penne, chopped red pumpkin (bhopla / kaddu), milk, butter, chopped onions, chopped garlic (lehsun), blanched broccoli florets, dry red chilli flakes (paprika), dried mixed herbs, salt] | 15 mins | 18 mins | [Italian Veg Pasta, One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba, Christmas, Children's Day, Italian Party] | 2Makes 2 servings | Indian | penne in pumpkin sauce recipe | Indian penne with creamy pumpkin sauce | pumpkin sauce pasta | kids tiffin box recipe | with 14 amazing images. penne in pumpkin sauce recipe | Indian penne with creamy pumpkin sauce | pumpkin sauce pasta | kids tiffin box recipe is a unique pasta dish with an attractive hue. Learn how to make Indian penne with creamy pumpkin sauce. To make penne in pumpkin sauce, boil enough water in a deep non-stick pan, add the red pumpkin, mix well and cook on a medium flame for 8 to 10 minutes or till the red pumpkin is soft, while stirring occasionally. Drain and keep aside to cool completely. Once cooled, blend in a mixer along with the milk till smooth. Keep the pumpkin sauce aside. Heat the butter in a broad non-stick pan, add the onions and garlic and sauté on a medium flame for 1 minute. Add the broccoli, chilli flakes, mixed herbs and salt and sauté on a medium flame for 1 to 2 minutes. Add the prepared pumpkin sauce and penne, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. To pack, allow it to cool completely, and pack in an air-tight tiffin box. Red pumpkin is an ingredient popularly used in continental cuisine, in the preparation of not just soups, but also sauces, dips, toppings and sandwiches too. Here, in this mouth-watering pumpkin sauce pasta, it is used to make a creamy, herby sauce for penne. You might think that pumpkin is not your kids’ favourite, but they will love it in this form, because it makes the dish pleasantly colourful and creamy, without the addition of cheese or cream. The Indian penne with creamy pumpkin sauce fresh in the dabba for more than 4 hours, so your kids can open their boxes for a lovely surprise in the afternoon. Pack Chocolate Chip and Mango Muffin for a sweet ending to the lunch break. The key element of this kids tiffin box recipe is perfectly cooked pasta. Learn how to cook penne pasta. Your kids may also like other pasta recipes like pasta cheese balls and white sauce pasta Indian style. Tips for penne in pumpkin sauce. 1. Remember to add little salt while boiling pasta, as it absorbs salt well at this stage. 2. Cool the pumpkin well before blending. 3. To blanch broccoli, first clean and trim the stem and stalks of broccoli. If desired, keep them intact while blanching. Keep water to boil in a stock pot. Once boiled, add the broccoli florets and allow blanching for a minute or till required. Remove and drain. Immediately place in chilled water. Drain and use as required. 4. You can also add other vegetables like boiled corn and blanched and diagonally cut carrot. Enjoy penne in pumpkin sauce recipe | Indian penne with creamy pumpkin sauce | pumpkin sauce pasta | kids tiffin box recipe | with step by step photos. | [To make penne in pumpkin sauce, boil enough water in a deep non-stick pan, add the red pumpkin, mix well and cook on a medium flame for 8 to 10 minutes or till the red pumpkin is soft, while stirring occasionally., Drain and keep aside to cool completely. Once cooled, blend in a mixer along with the milk till smooth. Keep the pumpkin sauce aside., Heat the butter in a broad non-stick pan, add the onions and garlic and sauté on a medium flame for 1 minute., Add the broccoli, chilli flakes, mixed herbs and salt and sauté on a medium flame for 1 to 2 minutes., Add the prepared pumpkin sauce and penne, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Allow it to cool completely, and pack in an air-tight tiffin box.] | [Energy, 421 cal, Protein, 14.8 g, Carbohydrates, 66.2 g, Fiber, 2.3 g, Fat, 7.9 g, Cholesterol, 19.8 mg, Sodium, 38.2 mg] | penne-in-pumpkin-sauce-kids-tiffin-box-recipe-40368r |
| rcp36288 | Penne with Cheesy Vegetables | NA | Veg | [cooked penne, grated processed cheese, blanched snow peas, broccoli florets, asparagus, olive oil, chopped garlic (lehsun), dry red chilli flakes (paprika), salt freshly ground black pepper (kalimirch), cornflour milk, vinegar, grated processed cheese] | 10 mins | 5 mins | [Italian Veg Pasta, Pastas, Western Party, Non-stick Pan, Kids Veg Pasta] | 3Makes 3 servings (3 serving ) | Italian | Italian cuisine is a rather diverse one, with options ranging from aesthetic, herby dishes and luxurious cheesy ones, to tangy and saucy options. Penne with Cheesy Vegetables is one such exciting option dominated by cheese and loads of veggies flavoured with garlic, chilli flakes and of course, pepper. Adding corn flour dissolved in milk gives it a very creamy texture and pleasant mouth-feel. It is a satiating meal-in-a-bowl perfect for a busy day when you do not have time to cook up something elaborate. | [Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add the snow peas, broccoli, asparagus, chilli flakes, salt and pepper, mix well and sauté on a medium flame for 2 minutes., Add the cornflour-milk mixture and cheese, mix well and cook on a medium flame for 1 minute or till the mixture becomes thick., Add the penne and vinegar and toss gently and cook on a medium flame for 1 minute., Serve immediately garnished with cheese.] | [Energy, 276 cal, Protein, 8.2 g, Carbohydrates, 38.1 g, Fiber, 0.9 g, Fat, 9.9 g, Cholesterol, 0 mg, Vitamin A, 222.6 mcg, Vitamin B1, 0.5 mg, Vitamin B2, 0.3 mg, Vitamin B3, 3.9 mg, Vitamin C, 7.6 mg, Folic Acid, 30.1 mcg, Calcium, 76.5 mg, Iron, 2.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 4.4 mg, Potassium, 127.2 mg, Zinc, 0.7 mg] | penne-with-cheesy-vegetables-36288r |
| rcp1838 | Penne with Creamy Vegetables | NA | Veg | [cooked penne, chopped garlic (lehsun), blanched snow peas, blanched broccoli, asparagus, chopped, vegetarian seasoning cube,, fresh cream, grated processed cheese, olive oil, salt, black pepper (kalimirch) powder] | 10 mins. | 15 mins. | [Father's Day, Italian Party, Quick Veg Pasta, Kids Veg Pasta, Snack Recipes for Kids, Kids High Energy Indian Foods, Calcium Rich International Recipes] | 4Serves 4. | Indian | A simple and delicious recipe. | [Heat the oilve oil, add the garlic and saute for a few seconds., Add the snow peas, broccoli, asparagus, seasoning cube, cream and salt and cook for 2 minutes., Add the penne and cook for a further 2 minutes until the penne is evenly coated with the sauce., Remove from the fire, sprinkle the cheese on top and serve hot.] | [Energy, 553 cal, Protein, 10.6 g, Carbohydrates, 46 g, Fiber, 1.9 g, Fat, 36.4 g, Cholesterol, 6.5 mg, Sodium, 108.5 mg] | penne-with-creamy-vegetables-1838r |
| rcp5588 | Penne with Spinach in Low Calorie White Sauce | NA | Veg | [chopped cauliflower, low-fat butter, whole wheat flour (gehun ka atta), low-fat milk, salt freshly ground black pepper (kalimirch), chopped and blanched spinach (palak), cooked whole wheat penne, low-fat butter, chopped garlic (lehsun), capsicum cubes, blanched broccoli florets, chilli flakes, mixed herbs, salt] | 20 mins | 20 mins | [Italian Veg Pasta, One Dish Vegetarian Meals, Iron Rich Indian recipes, Healthy Heart International Recipes] | 4Makes 4 servings | Indian | Who does not drool at the thought of a creamy white sauce? Nevertheless, white sauce loaded with refined flour, butter and milk is hardly a healthy option. Here, in this innovative creation, whole wheat penne is tossed in a unique low-calorie white sauce made with minimal quantity of low-fat butter, whole wheat flour and low-fat milk. Cauliflower imparts an interestingly coarse mouth-feel to the sauce, while spinach adds to its health quotient. By reducing the quantity of penne and increasing the quota of vegetables, the Penne with Spinach in Low Calorie White Sauce is also made more fibrous and healthful than the usual pasta recipes. Enjoy this delicious treat occasionally, in moderation. | [Combine the cauliflower and 2 cups of water in a deep non-stick pan and mix well. Cover with a lid and cook on a medium flame for 7 to 8 minutes or till the cauliflower softens and the water has almost evaporated. Keep aside to cool slightly., Blend the cauliflower (along with the little water remaining) in a mixer to a smooth purée and strain it using a strainer. Keep aside., Heat the butter in a broad non-stick pan, add the wheat flour and sauté on a medium flame for a few seconds or till the wheat flour turns light brown in colour., Add the milk and cauliflower purée, mix well using a whisk till no lumps remain and bring to a boil., Add the salt and pepper powder, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the blanched spinach, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside., Heat the butter in a broad on-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add the capsicum and broccoli, mix well and sauté on a medium flame for 2 minutes., Add the prepared low calorie spinach white sauce, chilli flakes, mixed herbs and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the cooked penne, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Serve immediately.] | [Energy, 130 cal, Protein, 7 g, Carbohydrates, 20.9 g, Fiber, 4.1 g, Fat, 2 g, Cholesterol, 3.8 mg, Sodium, 94.1 mg] | penne-with-spinach-in-low-calorie-white-sauce-5588r |
| rcp38855 | Penne with Sun-dried Tomato Pesto Sauce | NA | Veg | [cooked penne, cheddar cheese , grated, sun-dried tomatoes pesto, fresh cream, milk, salt] | 15 mins | 15 mins | [Italian Veg Pasta, Pastas, Saute, Christmas, Pan] | 4Makes 4 servings | Italian | A luscious sauce of cream, milk and sun-dried tomato pesto adorns freshly-cooked pasta in this memorable preparation. You will love the way the sauce fills the pasta, and how the cheese semi-melts in the latent heat of the penne with sun-dried tomato pesto sauce as soon as it is garnished. Serve hot to avoid the pasta from becoming rubbery. | [Put the sun-dried tomato pesto, fresh cream, milk and salt in a large saucepan and allow it to simmer for 3 to 4 minutes., Remove from the fire and keep hot., Just before serving, heat the sauce and toss the pasta in it., Garnish with cheese and serve hot.] | [Energy, 422 cal, Protein, 11.7 g, Carbohydrates, 29.7 g, Fiber, 0.4 g, Fat, 27.4 g, Cholesterol, 13.3 mg, Vitamin A, 537.3 mcg, Vitamin B1, 0.4 mg, Vitamin B2, 0.2 mg, Vitamin B3, 2.6 mg, Vitamin C, 7.2 mg, Folic Acid, 17.7 mcg, Calcium, 272 mg, Iron, 1.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 130.9 mg, Potassium, 182 mg, Zinc, 0.5 mg] | penne-with-sun-dried-tomato-pesto-sauce-38855r |
| rcp37328 | Penne, Basil and Apple Salad | NA | NA | [cooked penne, red green yellow, apple cubes, chopped basil, lemon juice, olive oil, dried mixed herbs, grated garlic (lehsun), salt freshly ground black pepper (kalimirch)] | 10 mins | 0 mins | [Indian Fruit Salad Recipes, Indian Salads with dressing, Wholesome Salads (Salads that make a meal), Pasta Salad, Italian Party, Western Party] | 4Makes 4 servings | Indian | The Penne, Basil and Apple Salad is a wholesome and sumptuous salad, which is actually as filling as a meal! Contrasting ingredients like apple and capsicum give this salad multiple textures, while a herby and lemony dressing gives it an irresistible flavour. Serve this salad immediately upon preparation, because if you leave it for long, the penne will get dry and the veggies and fruits will get limp. | [Combine all the ingrdients in a deep bowl and mix well., Add the dressing and toss well., Serve imemdiately.] | [Not Given] | penne-basil-and-apple-salad-37328r |
| rcp35892 | Peppermint Cupcake ( Cupcakes Recipe) | NA | NA | [chocolate sponge, butter, icing sugar, cocoa powder, vanilla essence, peppermint essence] | 4 mins | 0 mins | [Chocolate Dessert, Cakes, Baked, Oven] | 6Makes 6 cupcakes | NA | A lively combo of cocoa and mint, this cupcake is a great way to share your joy with family and friends. Served with delicious peppermint ice-cream, it is ideal as an after-dinner treat for adults. For a stronger mint flavour, add a drop of peppermint essence to the chocolate cupcake batter before baking. | [Put the butter in a deep bowl and beat it using a spatula., Add the icing sugar, cocoa powder, vanilla essence and peppermint essence and mix well. Keep aside., Fill the frosting in a piping bag and pipe out swirls of your choice on each cupcake., Serve immediately.] | [Energy, 441 cal, Protein, 3.8 g, Carbohydrates, 47.6 g, Fiber, 1.1 g, Fat, 26.9 g, Cholesterol, 73.8 mg, Sodium, 279.1 mg] | peppermint-cupcake--cupcakes-recipe-35892r |
| rcp31084 | Peppery Mushroom and Potato Bake | NA | NA | [sliced potatoes, butter, salt freshly ground black pepper (kalimirch), mushrooms (khumbh), chopped onions, chopped garlic (lehsun), chopped green chillies, white sauce, butter, salt, freshly ground black pepper (kalimirch), grated processed cheese, freshly ground black pepper (kalimirch)] | 20 mins | 10 mins | [Italian Main Dish, Casseroles and Bakes, Baked, Italian Party, Oven] | 3Makes 3 servings | Italian | Pepper has a bewitching effect on potatoes as we have observed in classic recipes like Jacket Potatoes and Mashed Potatoes. The same magic plays out in this Peppery Mushroom and Potato Bake albeit a little more strongly! An arrangement of potato slices layered with a flavourful mushroom sauce is topped with cheese and pepper and baked till the flavours merge with the ingredients, giving out an enticing aroma and irresistible flavour. Like all baked dishes, enjoy this fresh off the oven. | [Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 30 seconds., Add the garlic, green chillies and mushrooms and sauté on a medium flame for 2 minutes., Add ¼ cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the white sauce, salt and pepper, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside., Heat the butter in a non-stick tava (griddle) , add the potatoes, sprinkle little salt and pepper evenly over it and cook on a medium flame for 3 to 4 minutes or till the potatoes are light brown in colour from both the sides., Place half the potato slices at the bottom of a greased baking dish and pour half the mushroom sauce on top., Repeat step 2 to make 1 more layer with the remaining potatoes and mushroom sauce., Sprinkle the cheese and the pepper powder evenly over it and bake in a pre-heated oven at 200°c (400°f) for 10 minutes., Serve immediately.] | [Energy, 243 cal, Protein, 5 g, Carbohydrates, 16.4 g, Fiber, 1.1 g, Fat, 16.6 g, Cholesterol, 0 mg, Vitamin A, 570.7 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.6 mg, Vitamin C, 9.8 mg, Folic Acid, 15.4 mcg, Calcium, 154.2 mg, Iron, 0.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 136.1 mg, Potassium, 249 mg, Zinc, 0.4 mg] | peppery-mushroom-and-potato-bake-31084r |
| rcp1887 | Peppy Penne | NA | Veg | [cooked penne farfalle, boiled mixed vegetables, instant tomato soup powder, milk, grated processed cheese] | 5 mins | 10 mins | [Italian Veg Pasta, Pastas, Children's Day, Indian Birthday Party, Quick Veg Pasta] | 4Makes 4 servings (4 serving ) | Indian | Peppy penne is as quick and tasty as a quick-fix really can be! watch how smart use of pasta and a soup mix creates a wonderful treat that no child can resist. The addition of a little milk and cheese to the soup imparts a rich and creamy texture to it, making it an apt host to perfectly cooked pasta. You can even use other flavours of soup mixes to make the peppy penne, but tangy flavours like tomato work best. | [Combine the tomato soup powder with 1 cup of water and mix well so that no lumps remain., Put it into a saucepan and bring to a boil., Add the milk and cheese and simmer., Add the cooked penne and vegetables., Toss well and serve immediately.] | [Energy, 171 cal, Protein, 6.1 g, Carbohydrates, 26.3 g, Fiber, 1.1 g, Fat, 3.8 g, Cholesterol, 0 mg, Vitamin A, 133.4 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.8 mg, Vitamin C, 3.6 mg, Folic Acid, 7.6 mcg, Calcium, 102.6 mg, Iron, 1.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 413.1 mg, Potassium, 74.6 mg, Zinc, 0.3 mg] | peppy-penne-1887r |
| rcp37148 | Perfect Pair ( Flower Arrangements) | NA | Veg | [] | 30 mins | 0 mins | [No Cooking Veg Indian, Christmas, Desserts for Entertaining] | 1Makes 1 cake stand | Indian | A beautiful cake stand makes the cake seem so much more delicious. Ms. Sonal panchmatia here concocted this awesome arrangement of green apples and agapanthus to complement our berry cake. | [Rub the green apples with a clean thin cotton cloth so as to bring out their natural shine. Place 3 pieces off foam that are well soaked in water on a flat tray or any cane base as shown in the picture., Piling the foam this way will not only help the arrangement to gain height but will also give it stability., Cut the agapanthus stem short and arrange them in the foam going shorter than a row of apples giving it a circular formation., A bit of foam might be visible after putting in the agapanthus. To give it a little natural and wild look, take roots of a banyan tree or some malleable twigs and twist them round the arrangement and above the agapanthus., Intersperse the twigs with a few stems of the green variegated ivy to give it a softer look. Any other type of greens that have small eaves will also do. Avoid any large and strong green leaves, as they would disturb the formation., Place the berry cake on a platter ( slightly larger than the diameter of the cake) on the foam and you have an incredible centerpiece ready., Making the berry cake is easy. Buy ready-made vanilla sponge from your local baker. Slice it into 3 pieces, horizontally. Sprinkle some sugar syrup to moisten the cake and intersperse it with freshly whipped cream and berries., We have put the cream and berries only in the centre of the cake. This not only gives the cake a homemade look but it also gives it a smoother, neater finish and makes the finishing touch easier.] | [Not Given] | perfect-pair--flower-arrangements-37148r |
| rcp41185 | Peri Peri Potato Chips | Snacks | Veg | [potato slices, oil, chilli powder, dry red chilli flakes (paprika), garlic (lehsun) powder, dried oregano, black salt (sanchal), cinnamon (dalchini) powder, cardamom (elaichi) powder, powdered sugar, dried ginger (soonth) powder, salt] | 10 mins | 25 mins | [Deep-fried Indian Starters, Evening Tea Snacks, Kebab Party, High Tea Party, Kadai Veg] | 4Makes 4 servings | Indian | Peri peri or piri piri is a fiery variety of chilli pepper also known as the African bird’s eye chilli! It is combined with other spices and herbs to make the famous Peri Peri Sauce and Peri Peri Spice Mix. In this tongue-tickling recipe, we have deep-fried potato slices and tossed them with lip-smacking Peri Peri Masala, made easily at home with handy ingredients like chilli powder, red chilli flakes, and common spices and herbs. Peri Peri Potato Chips really shakes awake your taste buds, and you can’t resist the temptation to pick another piece from the bowl. You need to make sure you sprinkle the masala as soon as the potatoes are deep-fried, so that they stick well to the potatoes. Also try other potato-based crunchy-munchies like the Faraali Potato Wafers and Greek Style Potatoes . | [Combine all the ingredients in a deep bowl and mix well. Keep aside., Heat the oil in a deep non-stick pan, deep-fry a few potato slices on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Transfer the deep-fried potato slices in a deep bowl or a plate and sprinkle the peri peri masala evenly over it and toss well., Serve immediately.] | [Energy, 470 cal, Protein, 2.2 g, Carbohydrates, 31 g, Fiber, 2.3 g, Fat, 37.6 g, Cholesterol, 0 mg, Vitamin A, 370.1 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 1.6 mg, Vitamin C, 23.1 mg, Folic Acid, 23.1 mcg, Calcium, 13.6 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 15 mg, Potassium, 335.9 mg, Zinc, 0.7 mg] | peri-peri--potato-chips-41185r |
| rcp40207 | Peri Peri Masala | NA | NA | [kashmiri red chilli powder, dry red chilli flakes (paprika), garlic (lehsun) powder, dried ginger powder (sonth), onion powder, dried mango powder (amchur), dried oregano, freshly ground black pepper (kalimirch), sugar, black salt (sanchal), salt] | 5 mins | 0 mins | [Mixer] | Makes 0.25 cup (3 tbsp ) | NA | peri peri masala recipe | piri piri spice mix | Indian style peri peri | with amazing 20 images. Peri Peri or Piri Piri in Swahili means Pepper Pepper! In Spain and Portugal, the term traditionally referred to spicy sauces and chilli-based powders used in barbeques. Indian style Peri peri is very easy to make and can be made in 5 mins. If you are someone who loves spicy food, I am sure you are going to love this peri peri masala recipe. However, over time, the term peri peri masala has become popular globally as a spice mix that is mixed with French fries. With chilli powder and flakes, garlic, spice powders and herbs, this Peri Peri Masala is sure to tickle your taste buds. You can prepare the peri peri masala and store it in an airtight container in the fridge, so you can toss it into your French Fries or Makahana any time to enjoy a fiery treat. peri peri masala is served in small packets at Mcdonalds in India so that it would be mixed with french fries and relished by kids. Enjoy peri peri masala recipe | piri piri spice mix | Indian style peri peri | with detailed step by step photos below. | [To make peri peri masala, combine all the ingredients in a mixer jar., Blend till it becomes fine powder., Transfer the peri peri masala into an air-tight container. It stays fresh upto 1 month when refrigerated., Use the peri peri masala as required.] | [Energy, 3 cal, Protein, 0 g, Carbohydrates, 0.7 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | peri-peri-masala-40207r |
| rcp42978 | Peri Peri Pasta | Dinner | Veg | [butter, plain flour (maida), milk, peri peri masala, grated processed cheese, fresh cream, salt, butter, onion cubes, cooked fusillii, coloured capsicum cubes, dried mixed herbs, dry red chilli flakes (paprika), diced mozzarella cheese, salt] | 15 mins | 13 mins | [Italian Veg Pasta, One Dish Vegetarian Meals, One Meal Dinner, White Sauce Pasta, Raksha - Bandhan, Christmas, Father's Day] | 4Makes 4 servings | Italian | peri peri pasta recipe | Indian style pasta in creamy peri peri sauce | piri piri pasta | with 29 amazing images. Pasta is popular all over the world. Pasta is an Italian dish but the flavours are twisted to make Indian style pasta in creamy peri peri sauce. Learn how to make peri peri pasta recipe | Indian style pasta in creamy peri peri sauce | piri piri pasta | Peri peri or piri piri pasta is unique vegetarian pasta dish where the small macaroni pasta is paired up with creamy peri peri sauce and crunchy veggies. You can make it in just 10-15 minutes. This sauce will give a creamy-texture to the pasta. You can use any kind of pasta in this sauce it tastes good in any type of pasta. I have used macaroni pasta to make his peri peri pasta because this pasta is perfect for this creamy sauce. Tips to make peri peri pasta: 1. You can also add zucchini, baby corn or broccoli in the pasta. 2. Do not over cook the pasta it will become mushy after cooking in the sauce. 3. Pasta tends to get lumpy as it cool down, adjust the consistency by adding milk or pasta water and re-heat. Enjoy peri peri pasta recipe | Indian style pasta in creamy peri peri sauce | piri piri pasta | with detailed step by step photos. | [Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the coloured capsicum and sauté on a medium flame for 1 minute., Add the mixed herbs, chilli flakes and salt and sauté on a medium flame for 1 minute. Keep aside., Heat the butter in a broad non-stick pan, add the plain flour and cook on a slow flame for 1 minute, while stirring continuously., Add the milk, mix well and cook on a medium flame for 2 to 3 minutes, or till the sauce thickens, while stirring continuously., Add the peri peri masala, cheese, fresh cream and salt, mix well and cook on a medium flame for 1 to 2 minutes. Keep aside., Add the prepared sautéed vegetables, pasta, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally., Sprinkle mozzarella cheese evenly over it, cover with a lid and cook for 1 to 2 minutes or till the cheese melts., Serve immediately with garlic bread.] | [Energy, 406 cal, Protein, 15.1 g, Carbohydrates, 41.4 g, Fiber, 1.7 g, Fat, 19.6 g, Cholesterol, 58.4 mg, Sodium, 623.1 mg] | peri-peri-pasta-42978r |
| rcp39208 | Peru Subzi | NA | Veg | [guava cubes, guava cubes, oil, mustard seeds ( rai / sarson), cumin seeds (jeera), curry leaves (kadi patta), coriander (dhania) powder, chilli powder, turmeric powder (haldi), jaggery (gur), salt] | 10 mins | 6 mins | [Gujarati Shaak Sabzi, Traditional Indian Sabzis, Jain Subzis, Easy Vegetarian Curry, Indian Party, Mixer, Non-stick Pan] | 4Makes 4 servings | Gujarati | peru ki sabzi recipe | amrood ki sabzi | guava sabzi | with 21 amazing images. amrood ki sabji is an easy and simple curry made using ripe guavas. Learn how to make peru ki sabzi recipe | amrood ki sabzi | guava sabzi | Guava, when cooked with miscellaneous spice powders, a dash of jaggery and a traditional tempering transforms into an excellent accompaniment for rotis and puris . The peru ki sabzi recipe has its know uniqueness of fruity, spicy flavours. You will not only enjoy the fruit-spicy flavour of this guava sabzi, but also benefit from the nutrients that guava gives you. It is one of the richest sources of fibre and a great source of vitamin C too. Tips to make peru ki sabji: 1. Make sure you use nicely ripped peru. 2. Instead of jaggery you can use sugar. 3. Serve peru ki sabzi hot with satpadi paratha. Enjoy peru ki sabzi recipe | amrood ki sabzi | guava sabzi | with detailed step by step photos. | [To make peru subzi, combine the guava with the seeds and 1 cup of water and blend in a mixer to a smooth mixture., Strain the mixture with help of a strainer and keep the purée aside., Heat the oil in a deep non-stick kadhai and add the mustard seeds and cumin seeds., When the seeds crackle, add the curry leaves, deseeded guava, coriander powder, chilli powder, turmeric powder, jaggery, prepared guava purée and salt and mix well. Cover with a lid and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve the peru subzi hot.] | [Energy, 121 cal, Protein, 1.2 g, Carbohydrates, 22.7 g, Fiber, 10.7 g, Fat, 2.9 g, Cholesterol, 0 mg, Sodium, 6.9 mg] | peru-subzi-39208r |
| rcp6435 | Peru Vegetabe Sabzi | NA | NA | [guava, capsicum cubes, oil, mustard seeds ( rai / sarson), asafoetida (hing), turmeric powder (haldi), tomato cubes, coriander-cumin seeds (dhania-jeera) powder, chilli powder, dried mango powder (amchur), salt, chopped coriander (dhania)] | 10 mins | 7 mins | [Jain Subzi / Gravies, Quick Sabzis, Traditional Indian Sabzis, Jain Subzis, Indian Party, Vitamin B1 Thiamine, Healthy Heart Sabzi] | 4Makes 4 servings | Jain | peru vegetable sabzi recipe | healthy peru nu shaak | amrud sabji | with 30 amazing images. peru vegetable sabzi is a healthy Indian winter sabzi made with peru. Learn to make amrud sabji. Just as veggies find a place in juices, fruits also find a place in peru vegetable sabzi! In fact, fruits like papaya and guava combine very well with savoury spices, and the resulting sweet-sour-spicy preparation is very exciting to the palate. In healthy peru nu shaak, fibre-rich guavas come together with vitamin A rich capsicum and tomatoes to make a tasty and healthy treat. Rich in vitamin C, capsicum used in healthy peru nu shaak protects and maintains the lining of the heart. Low glycemic index (40) colourful capsicum are immune boosters. Colourful capsicums (red, green and yellow capsicum) are not only visually appealing but also good for your eyes too, as they contain antioxidant Lutein, which protects the eye from cataracts and degeneration of the eye. Enjoy peru vegetable sabzi recipe | healthy peru nu shaak | amrud sabji | with step by step photos. | [Cut the guava pieces from the edges and cut them into cubes. This would yield approx. 2 cups of guava cubes. Keep aside., Blend the middle portion of the guavas in a mixer along with ½ cup of water to a smooth paste. Strain the paste using a strainer and keep aside. This would yield approx. 1/2 cup of guava paste., Heat the oil in a non-stick pan, add the mustard seeds and sauté on a medium flame for a few seconds., Add the asafoetida, turmeric powder, guava cubes and capsicum and sauté on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the guava paste, tomatoes, coriander-cumin seeds powder, chilli powder, dried mango powder, salt and ½ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Serve guava vegetable sabzi (peru vegetable sabzi ) immediately garnished with coriander.] | [Energy, 122 cal, Protein, 2.3 g, Carbohydrates, 21.2 g, Fiber, 15.3 g, Fat, 3.2 g, Cholesterol, 0 mg, Sodium, 14.1 mg] | peru-vegetabe-sabzi-6435r |
| rcp1688 | Pesarattu | Snacks | NA | [moong (whole green gram), rice (chawal), chopped ginger (adrak), chopped green chillies, salt, oil, oil, sambhar, coconut chutney] | 10 mins | 20 mins | [South Indian, Different types of Idlis, South Indian Breakfast, Andhra Cuisine, Dinner, Breakfast Idlis / Dosas / Uttapam, Evening Tea Snacks] | 8Makes 8 pesarattus (15 pesarattu ) | Andhra | pesarattu recipe | green moong dosa | Andhra style pesarattu dosa | with 24 amazing images. Pesaratttu is an easy, healthy and very popular dosa recipe delicacy of Andhra cuisine is prepared from green gram pulse. Learn how to make pesarattu recipe | green moong dosa | Andhra style pesarattu dosa | When you are in Andhra Pradesh, you must try their famous whole green moong dosas, known as Pesarattu. On the other hand, you can try it right away in your own kitchen! These delicious green moong dosa include a little bit of rice for crispness, as well as green chillies and ginger for an elegant flavour. This Andhra style pesarattu dosa is filled with sautéed onions, but some people like to use raw onions and coriander, instead. Yet others like to serve this Special Pesarattu, stuffed with delicious rava upma! Tips to make Pesarattu: 1. Soak the moong and rice for minimum 4 hours and maximum 6 hours. 2. Make sure you grease the tava every time you make dosa. 3. Pesarattu tastes good when served hot immediately. Enjoy pesarattu recipe | green moong dosa | Andhra style pesarattu dosa | with detailed step by step images. | [To make pesarattu, in a big bowl, soak whole moong and rice in enough hot water for 4 hours., Drain well and transfer to the mixer., Add ginger, green chillies and salt and approx. 1¼ cups water, blend it to a smooth paste., Transfer the dosa batter in a big bowl., Heat a non-stick tava (griddle), grease it with ¼ tsp oil , sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth., Pour a ladleful of the batter on the tava (griddle) and spread it evenly in a circular motion to make 175 mm. (7”) diameter circle., Smear 1 tbsp oil around the edges and cook on a medium flame, till the pesarattu turns golden brown in colour., When the lower side of the pesarattu is lightly browned, turn it over and cook on a medium flame on the other side using a little oil till it turns golden brown in colour., Fold over to make a semi-circle or a roll., Repeat steps 5 to 8 to make 7 more pesarattus., Serve the pesarattu immediately with sambhar and coconut chutney.] | [Energy, 145 cal, Protein, 7.6 g, Carbohydrates, 20.5 g, Fiber, 5.3 g, Fat, 3.6 g, Cholesterol, 0 mg, Sodium, 9.1 mg] | pesarattu-1688r |
| rcp31060 | Peshawari Chana | NA | Veg | [sprouted kala chana (brown chick peas), pomegranate seeds (anardana), oil, chopped onions, black cardamom (badi elaichi), cinnamon (dalchini), chopped tomatoes, chopped ginger (adrak), chopped green chillies, coriander (dhania) powder, chilli powder, chole masala, salt, chopped coriander (dhania)] | 10 mins | 20 mins | [Punjabi Sabzis, Subzis with Beans or Sprouts, Kadai Veg, Healthy Sabzis with Sprouts and Beans] | 4Makes 4 servings | Punjabi | This 'chatpata' treat should be accompanied with steaming hot puris. The chole masala imparts a zesty flavour to this dish, and is commonly available at most provision stores. | [Dry roast the pomegranate seeds on a hot tava (griddle) for a few seconds. Cool and blend in a mixer to a fine powder. Keep aside., Heat the oil in a kadhai, add the onions and sauté till they turn translucent., Add the anardana powder, cardamom, cinnamon and cook till the onions turn dark brown, while stirring continuously., Add the tomatoes, ginger and green chillies, mix well and sauté for 3 to 4 minutes., Add the coriander powder, chilli powder, chole masala and 2 tbsp of water, mix well and simmer till the tomatoes are cooked and the mixture leaves oil., Add the red chana sprouts and salt, mix well and simmer for another 2 minutes., Serve hot garnished with coriander.] | [Energy, 137 cal, Protein, 5.5 g, Carbohydrates, 10.6 g, Fiber, 2.3 g, Fat, 8.1 g, Cholesterol, 0 mg, Sodium, 52.1 mg] | peshawari-chana-31060r |
| rcp30881 | Peshawari Chole | Snacks | NA | [kabuli chana (white chick peas), chana dal (split bengal gram), cardamoms, cinnamon (dalchini), tea bags, oil, chopped onions, pomegranate (anardana) powder, chopped tomatoes, chopped ginger (adrak), chopped green chillies, coriander (dhania) powder, chilli powder, garam masala, chole masala, salt] | 15 mins | 30 mins | [Punjabi Sabzis, Evening Tea Snacks, Subzis with Beans or Sprouts, Traditional Indian Sabzis, Indian Party, Advanced Curries] | 4Makes 4 servings | Punjabi | Peshawar is a city situated along the eastern end of the khyber pass. It is a major center of arts and culture and is home to the delicious peshawari food. Punjabi food is in many ways influenced by peshawari style of cooking. Peshawari chole is just one of the many delicious dishes from the punjab, and as the name suggests, has a hint of peshawari style of cooking. Spicy and 'chatpata', this dish needs some prior planning as the chick peas require soaking for at least 6 hours. Chana masala added to this dish is readily available at most provision stores and imparts that special flavour. Served with hot Baturas , it makes an ideal sunday lunch . You could also top Aloo Tikkis or Samosas with this delicious subzi and relish it as a snack . | [Clean, wash and soak the kabuli chana and chana dal overnight or for 6-8 hours., Drain, wash again, add 2 cups of water, big cardamom, cinnamon and teabags and pressure cook for 5 to 6 whistles or until the chana is well cooked. ., Allow the steam to escape before opening the lid., Strain and reserve the liquid but discard the tea bag. Keep the kabuli chana liquid aside separately., Heat the oil in a kadhai, add the onions and sauté till they turn translucent, while stirring continoulsy., Add the pomegranate powder and cook, till the onions turn dark brown while stirring continuously., Add the ginger, green chillies , tomatoes and sauté for 3 to 4 minutes., Add the cooked kabuli chana- chana dal, chole masala, the reserved liquid and salt and mix gently., Add the coriander powder, chilli powder and garam masala and sauté till the tomatoes are cooked and the mixture leaves oil., Serve hot with bhaturas.] | [Energy, 321 cal, Protein, 8.5 g, Carbohydrates, 32.3 g, Fiber, 13 g, Fat, 17.5 g, Cholesterol, 0 mg, Sodium, 18.9 mg] | peshawari-chole-30881r |
| rcp32815 | Peshawari Chole ( Know Your Dals and Pulses) | NA | Veg | [kabuli chana (white chick peas), chana dal (split Bengal gram), cardamom (elaichi), cinnamon (dalchini), teabag, oil, chopped onions, pomegranate powder, chopped tomatoes, chopped ginger (adrak), chopped green chillies, coriander (dhania), chilli powder, garam masala, chole, salt] | 15 mins | 60 mins | [Saute, Pressure Cooker, Kadai Veg] | 4Makes 4 servings | NA | One of peshawar’s cultural contributions to this world is its luscious cuisine. Peshawari chole is a characteristic dish, very popular in punjab. Spicy and ‘chatpata’, this dish needs some prior planning as the chick peas require soaking for at least 6 hours. | [Clean, wash and soak the kabuli chana and chana dal overnight or for 6-8 hours., Drain, wash again, add 2 cups of water, big cardamom, cinnamon and teabags and pressure cook for 1 whistle., Reduce the flame and cook for 20 minutes., Allow the steam to escape before opening the lid., Strain and reserve the liquid but discard the tea bag. Keep the kabuli chana liquid aside separately., Heat the oil in a kadhai, add the onions and sauté till they turn translucent, while stirring continoulsy., Add the pomegranate powder and cook, till the onions turn dark brown while stirring continuously., Add the tomatoes, ginger and green chillies and sauté for 3-4 minutes., Add the coriander powder, chilli powder and garam masala and sauté till the tomatoes are cooked and the mixture leaves oil., Add the cooked kabuli chana, chole masala, the reserved liquid and a little salt if required and mix gently., Cook for 15–20 minutes on slow flame till some of the liquid dries up. Serve hot with puris.] | [Not Given] | peshawari-chole--know-your-dals-and-pulses-32815r |
| rcp1619 | Peshawari Subzi | NA | NA | [boiled mixed vegetables, fresh cream, milk, oil, salt, onions, green chillies, garlic (lehsun) cloves, ginger (adrak), cardamoms] | 15 mins | 5 mins | [Quick Sabzis, Quick Sabzis] | 6Makes 6 servings | NA | A mildly spiced curry that is creamy and delicious in every bite! veggies are cooked in milk, cream and spices and served with crisp parathas. A great recipe that can be made quickly, though your guests will marvel at your culinary genius! enjoy! | [Heat the oil in a pan and fry the paste for 2 minutes., Add the vegetables (french beans, carrots, green peas, potatoes), cream, milk and salt and cook for a few minutes., Serve hot with parathas.] | [Not Given] | peshawari-subzi-1619r |
| rcp8653 | Pesto (jain Recipe) | NA | NA | [chopped pinenuts (chilgoza), fresh basil leaves, olive oil, salt] | 10 mins | 3 mins | [Jain International, Italian Basic] | 2Makes 1.5 cups (1 cup ) | Jain | A delicious pesto easy to make. | [Lightly roast the pine nuts. Keep aside to cool., Combine it with other ingredients in a blender and blend into a smooth paste. Keep aside.] | [Energy, 532 cal, Protein, 1.9 g, Carbohydrates, 1.3 g, Fiber, 0.3 g, Fat, 57.7 g, Cholesterol, 0 mg, Vitamin A, 450.7 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 0 mg, Folic Acid, 0 mcg, Calcium, 12 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0 mg, Potassium, 0 mg, Zinc, 0.3 mg] | pesto-jain-recipe-8653r |
| rcp41642 | Pesto and Mozzarella Panini, Grilled Sandwich | Snacks | Veg | [pesto sauce, sliced mozzarella cheese, hot dog rolls, olive oil, dried mixed herbs, dry chilli flakes, salt, butter] | 10 mins | 25 mins | [Italian Starters, Italian Breads, Evening Tea Snacks, Veg Grilled Sandwiches, Grill, Indian Birthday Party Snacks, Kitty Party Snacks] | 4Makes 4 paninis | Indian | Pesto is a lovely Italian sauce with the warm taste of walnut and basil. In this recipe, we have used pesto to make Panini, a special type of grilled sandwich made with breads like baguette, ciabatta and michetta. The Pesto and Mozzarella Panini is a classic snack, with the exotic taste of pesto, combined with a cheesy gooeyness. A dash of herbs and spices enhances the taste of the Panini, making it something really special. Panini is never made with sliced bread, so if you cannot lay your hands on any of the varieties of Panini bread, use hot dog rolls instead. Have a go at other Panini recipes like the Tomato Basil Mozzarella Panini and Cream Cheese Veg Panini . | [Slit each hot dog roll horizontally using a sharp knife. Apply ½ tsp of olive oil on each halve., Place a hot dog roll on a clean, dry surface and spread ½ tbsp of pesto sauce on each halve., Place 2 mozzarella slices on the lower halve, sprinkle ¼ tsp of mixed herbs, ¼ tsp of chilli flakes and little salt evenly over it., Close the bread roll and apply ½ tsp of butter on top of the roll and grill in a greased pre-heated sandwich griller for 5 minutes till they turn crispy and brown from both the sides., Repeat steps 2 to 4 to make 3 more paninis., Cut each panini diagonally into 2 equal pieces., Serve immediately.] | [Energy, 42 cal, Protein, 0 g, Carbohydrates, 0 g, Fiber, 0 g, Fat, 4.7 g, Cholesterol, 0 mg, Vitamin A, 79.5 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 0 mg, Folic Acid, 0 mcg, Calcium, 0 mg, Iron, 0 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 12.4 mg, Potassium, 0.4 mg, Zinc, 0 mg] | pesto-and-mozzarella-panini-grilled-sandwich-41642r |
| rcp6243 | Pesto Macaroni | NA | Veg | [pesto sauce, cooked macaroni, olive oil, chopped garlic (lehsun), red yellow green, fresh cream, milk, dry red chilli flakes (paprika), dried oregano, salt, grated processed cheese, garlic bread] | 20 mins | 7 mins | [Italian Veg Pasta, Pastas, Teachers Day, Non-stick Pan, Quick Veg Pasta] | 4Makes 4 servings | Italian | A creamy macaroni preparation that is flavourful and filling too. The combination of basil and walnut rich pesto sauce with milk and cream gives the Pesto Macaroni a deep and intense texture that pampers the palate. The use of capsicum imparts a pleasant crunch to the recipe, while the herbs and chilli flakes give it an appealing aroma and flavour. | [Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add the capsicum and sauté on a medium flame for another 1 to 2 minutes., Add the pesto sauce, fresh cream, milk, chilli flakes, oregano and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Add the macaroni, toss well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Garnish with cheese and serve immediately with garlic bread.] | [Not Given] | pesto-macaroni-6243r |
| rcp3280 | Pesto Pizza Sandwich | NA | NA | [whole wheat flour (gehun ka atta), fresh yeast, sugar, onions, dried thyme, dried oregano, olive oil, salt, oil, iceberg lettuce, baby corn, sweet corn kernels (makai ke dane), cherry tomatoes, mozzarella cheese, sun-dried tomatoes, chopped celery, pesto, mayonnaise, salt, parmesan cheese] | 15 mins | 20 mins | [Italian Pizzas, Sandwich Recipes] | 2Makes 2 servings | Italian | This fun sandwich uses italian bread (a herb flavoured bread) topped with a zesty salad bound with a pesto flavoured mayonnaise dressing. If you are making pesto by hand, it is best to use a mortar and pestle. But you can make larger quantities in a blender and refrigerate it for upto a week. Chill all the ingredients for the salad and combine them with the dressing just before serving. You can choose your own vegetable combination for the salad. | [Combine all the ingredients except the olive oil in a bowl and knead into a soft dough using enough water until it is smooth and elastic (approx. 5 to 7 minutes)., Add the olive oil and knead again., Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes)., Press the dough lightly to remove the air. Divide the dough into 2 equal parts., Roll out each portion of the dough into an oval that is approx. 6 mm. (1/4") thick and about 150 mm. (6") long. Prick with a fork at regular intervals., Place the oval pizza bases on a greased baking tray., Bake in a pre-heated oven at 200°c (400°f) for 10 minutes or until the base is evenly browned. Allow it to cool., Just before serving, toss the greens and vegetables in the dressing mixture., Put this salad on top of the pizza bases. Sprinkle on top with parmesan cheese., Cut into wedges and serve immediately.] | [Not Given] | pesto-pizza-sandwich-3280r |
| rcp2049 | Petha | NA | NA | [ash gourd cubes, slaked lime, alum (phitkari), sugar, kewda essence, powdered sugar] | 20 mins | 66 mins | [Punjabi Sweets, Rajasthani Mithai, Sweets, Traditional Indian Mithai, Diwali, Diwali Sweets Mithai, Non-stick Pan] | 30Makes 30 pieces | Rajasthani | petha recipe | petha sweet | Agra petha | dry petha - Indian sweet | with step by step images. petha is a special north Indian mithai that is especially famous in some regions like Agra and Mathura. Learn how to make dry petha - Indian sweet. To make petha, prick the ash gourd cubes, combine with slaked lime and enough water and keep aside overnight. Next day drain in running water. Then cook ash gourd cubes in water and powdered alum mixture for 10 minutes. Again drain and keep aside. Then make sugar syrup and add ash gourd pieces in it and cook for 5 minutes. Cover and keep for 5 minutes. Thereafter keep cook and strain it as per the steps given. Finally roll it in powdered sugar to get the perfect petha. The moment you have a look at the ingredients list you will realise that this Agra petha is very unlike other sweets you might have cooked or tasted before. Simply put, the Petha is a sweetened cube of ash gourd, but the use of ingredients like lime and alum, as well as the special preparation procedure, give it an off-beat texture that is crisp, juicy, chewy and kind of melt-in-the-mouth too! It is quite difficult to explain the fabulous experience, which has to be tried first-hand to understand. The petha can be stored in the refrigerator for a few weeks, so you can comfortably make a large batch and enjoy it whenever you wish. The Rajasthanis especially like to pop a petha into their mouth after meals, so you could try doing that too. Tips for making Petha. 1. Cleaning of ash gourd in the initial stage while it is soaked in alum is very important. 2. Make sure to maintain the consisitency of the sugar syrup. 3. Drain the petha very well before coating with powdered sugar. Also check out the petha variants - Petha Paan and Angoori Petha. Enjoy petha recipe | petha sweet | Agra petha | dry petha - Indian sweet | with step by step photos. | [Prick each ash gourd cube with a fork at close intervals., Combine the slaked lime with enough water in a deep bowl and mix well till it dissolves completely., Add the pricked ash gourd and mix well. Cover it with a lid and keep aside overnight., Next day, drain and wash the ash gourd thoroughly under running water and keep aside., Boil enough water in a deep non-stick pan, add the powdered alum and mix well till it dissolves completely., Add the ash gourd, mix well and cook on a medium flame for 10 minutes, while stirring occasionally., Drain well and again wash the ash gourd thoroughly under running water. Keep aside., Combine the sugar and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 4 minutes or till the sugar dissolves completely, while stirring occasionally., Add the ash gourd, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Cover it with a lid and keep aside for 24 hours., Strain the ash gourd in a deep bowl and keep the sugar water aside., Transfer the sugar water into a deep non-stick pan and cook on a medium flame for 10 minutes, while stirring occasionally., Switch off the flame, add the ash gourd and mix well. Cover it with a lid and keep aside for 24 hours., Repeat step 11 to 13 for next 2 days., On the 4th day, again strain the ash gourd in a deep bowl and keep the sugar water aside., Transfer the sugar water into a deep non-stick pan and cook on a medium flame for 7 minutes, while stirring occasionally., Switch off the flame, add the kewda essence and mix well., Add the ash gourd and mix well. Cover it with a lid and keep aside for 24 hours., After 24 hours, cook the ash gourd along with the remaining sugar syrup on a medium flame for 5 minutes, while stirring continuously., Strain the excess sugar syrup using a strainer and discard it., Once the ash gourd is completely drained, roll each cube in the powdered sugar. Drain the excess sugar using a sieve., Repeat step 21 once again with the ash gourd., Place the ash gourd cubes on a perforated plate at regular intervals and allow it to dry overnight or till firm., Serve or store refrigerated in an air-tight container.] | [Energy, 74 cal, Protein, 0 g, Carbohydrates, 18.5 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | petha-2049r |
| rcp41922 | Phodshi ki Sabzi, Phodshi Bhaji | Lunch | Veg | [chopped phodshi, soaked chana dal (split bengal gram), oil, cumin seeds (jeera), asafoetida (hing), turmeric powder (haldi), chopped garlic (lehsun), chopped onions, cumin seeds (jeera) powder, coriander (dhania) powder, chilli powder, garam masala, salt] | 15 mins | 15 mins | [Maharashtrian Bhaji, Semi-Dry Sabzis, Leafy Vegetable Sabzis, Traditional Indian Sabzis, Indian Party, Non-stick Pan, Lunch Sabzi] | 3Makes 3 servings | Maharashtrian | phodshi ki sabzi recipe | Indian phodshi bhaji | Maharashtrian monsoon leafy vegetable | phodshi sabji | with 34 amazing images. phodshi ki sabzi recipe | Indian phodshi bhaji | Maharashtrian monsoon leafy vegetable | phodshi sabji | is a unique combination of a green leafy vegetable and a dal. Learn how to make Indian phodshi bhaji. To make phodshi ki sabzi, heat 1 cup of water in a deep non-stick pan, add the soaked chana dal and salt, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Strain it using a strainer and keep aside. Heat the oil in a broad non-stick pan, add the cumin seeds, asafoetida and turmeric and sauté on a medium flame for 30 seconds. Add the garlic and onions and sauté on a medium flame for 1 minute. Add the cooked chana dal, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the phodshi, cumin seeds powder, coriander powder, chilli powder, garam masala, salt and 2 tbsp of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Serve immediately. Phodshi is an off-beat veggie, which is available in Maharashtra in the monsoon months. Phodshi sabji is a day-to-day preparation in Maharashtrian households, preferred mainly due to its simplicity. Soaked chana dal and an assortment of interesting masalas complement the taste of the phodshi, giving rise to a truly delicious Indian phodshi bhaji. What further adds an interesting flavour to this sabzi is the addition of garlic and onions. You will surely love the taste as well as the contrasting texture and hue of phodshi and chana dal. To make a complete meal, serve this Maharashtrian monsoon leafy vegetable with chapati. You can also try other recipes like Chawli Bhaji and Dhania ki Subzi. Tips for phodshi ki sabzi. 1. The chana dal after cooking should be crunchy and not mushy. So keep a close watch while boiling it. 2. You can buy readymade garam masala or make garam masala at home. 3. A garnish of freshly grated coconut would be a welcome addition to this sabzi. Enjoy phodshi ki sabzi recipe | Indian phodshi bhaji | Maharashtrian monsoon leafy vegetable | phodshi sabji | with step by step photos. | [Heat 1 cup of water in a deep non-stick pan, add the soaked chana dal and salt, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Strain it using a strainer and keep aside., Heat the oil in a broad non-stick pan, add the cumin seeds, asafoetida and turmeric and sauté on a medium flame for 30 seconds., Add the garlic and onions and sauté on a medium flame for 1 minute., Add the cooked chana dal, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the phodshi, cumin seeds powder, coriander powder, chilli powder, garam masala, salt and 2 tbsp of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally., Serve immediately.] | [Energy, 137 cal, Protein, 2.3 g, Carbohydrates, 8.3 g, Fiber, 1.6 g, Fat, 10.5 g, Cholesterol, 0 mg, Sodium, 7.8 mg] | phodshi-ki-sabzi-phodshi-bhaji-41922r |
| rcp2761 | Phoolgobhi Aur Mutter Ki Kari | NA | NA | [cauliflower florets, green peas, bayleaves (tejpatta), tomato puree, curds (dahi), sugar, oil, salt, onion, grated coconut, garlic (lehsun), coriander (dhania) seeds, cumin seeds (jeera), ginger (adrak), poppy seeds (khus-khus), whole dry kashmiri red chillies] | 15 min. | 11 min. | [Quick Sabzis, Microwave Subzi, Microwave, Microwave, Quick Sabzis] | 4Serves 4. | NA | A coconut based curry gives this vegetable a delicious taste. | [In a glass bowl, combine 2 tablespoons of oil and the cauliflower. Cover with a lid and microwave on HIGH for 4 minutes. Remove and keep aside., In the same bowl, combine the green peas with 2 tablespoons of water and microwave on HIGH for 1 minute., In another glass bowl, add the remaining 1 tablespoon of oil, the bay leaves and the prepared paste and microwave on HIGH for 2 minutes., Add the tomato puree, curds, cauliflower, green peas, sugar, 1/2 cup of water and salt and microwave on HIGH for a further 4 minutes until the vegetables are soft., Serve hot.] | [Not Given] | phoolgobhi-aur-mutter-ki-kari-2761r |
| rcp1513 | Phudina Aloo ( Desi Khana) | Snacks | NA | [boiled and peeled baby potatoes, mint leaves (phudina), chopped coriander (dhania), green chillies, chopped ginger (adrak), chaat masala, salt, lemon juice] | 5 mins | 0 mins | [Indian snacks with little planning, Cocktail Party] | 4Makes 4 servings | Indian | A very simple and quick snack of boiled baby potatoes coated with a pungent chutney of mint, coriander and other punchy ingredients. The lemon juice not only adds tang to the potatoes, it also helps highlight the other flavours. Phudina aloo is just the thing for cocktail parties. | [Combine the potatoes and the chutney in a bowl and toss well., Refrigerate for at least an hour and serve chilled., Always boil the potatoes in salted water so the potatoes absorb salt and do not taste bland.] | [Energy, 59 cal, Protein, 1 g, Carbohydrates, 13.5 g, Fiber, 1.2 g, Fat, 0.1 g, Cholesterol, 0 mg, Vitamin A, 177.6 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.7 mg, Vitamin C, 14 mg, Folic Acid, 10.4 mcg, Calcium, 12.7 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 7.7 mg, Potassium, 155.2 mg, Zinc, 0.3 mg] | phudina-aloo---desi-khana-1513r |
| rcp5657 | Phudina Gobi | Snacks | NA | [boiled cauliflower florets, low-fat butter, salt, chopped mint leaves (phudina), chopped coriander (dhania), chopped green chillies, grated fresh coconut, sugar, lemon juice, salt] | 10 mins | 2 mins | [Indian Snacks for Entertaining, Island Party, Cocktail Party, Non-stick Pan, Quick Snacks / Quick Starters, Low Carb Diet, Diabetic Starters & Snacks] | 4Makes 4 servings | Indian | The famous Phudina Aloo needs no introduction. An extremely most popular starter, it is well-known for its irresistible flavour and also notorious for the amount of starch in it. Here, we have tweaked this favourite recipe to make use of healthy cauliflower instead of potatoes. Phudina Gobi makes an equally tempting starter, brimming with the goodness of vitamin C and fibre from cauliflower and vitamin A from phudina paste, all without too many calories. | [Heat the butter in a broad non-stick pan, add the cauliflower florets and salt and sauté on a medium flame for 1 minute., Add the prepared phudina paste, mix well and cook on a medium flame for 1 minute., Serve immediately.] | [Energy, 39 cal, Protein, 1.6 g, Carbohydrates, 3.4 g, Fiber, 2.3 g, Fat, 2.1 g, Cholesterol, 3.8 mg, Sodium, 39 mg] | phudina-gobi-5657r |
| rcp6517 | Phudina, Coriander and Coconut Milk Rice | NA | NA | [chopped mint leaves (phudina), chopped coriander (dhania), coconut milk, long grained rice (basmati), oil, salt, bayleaf (tejpatta), chopped green chillies] | 10 mins | 15 mins | [Thai Rice, International Favourites, Quick South Indian, Maharashtrian Rice Recipes, Pan] | 4Makes 4 servings (4 serving ) | Maharashtrian | Both mint and coriander have spicy, perky flavours that are balanced very well with sweet, mellow coconut milk in this sumptuous rice delight. The phudina, coriander and coconut milk rice uses minimal spices as mint and coriander themselves are very aromatic, and the whole dish is ready in minutes making it ideal for everyday cooking. | [Heat the oil in a deep pan, add the rice and sauté on a medium flame for 2 to 3 minutes., Add the coconut milk, bay leaf, salt and ¾ cup of water and cover and cook on a slow flame for 10 to 12 minutes or till the rice is cooked, while stirring occasionally., Remove the bayleaf and discard it., Add in the coriander, mint and green chillies and mix well., Serve hot.] | [Energy, 406 cal, Protein, 5 g, Carbohydrates, 39.4 g, Fiber, 7.7 g, Fat, 25.4 g, Cholesterol, 0 mg, Vitamin A, 203.7 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.2 mg, Vitamin C, 3 mg, Folic Acid, 11 mcg, Calcium, 15.3 mg, Iron, 1.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0.9 mg, Potassium, 3.8 mg, Zinc, 0.6 mg] | phudina-coriander-and-coconut-milk-rice-6517r |
| rcp4392 | Phulka Recipe, Indian Chapati Recipe | Dinner | NA | [whole wheat flour (gehun ka atta), salt] | 10 mins | 15 mins | [Gujarati Roti, Thepla recipe collection, Maharashtrian Breakfast, Indian Rotis, Tava, Lunch Roti, Rotis for dinner, Indian breads for dinner] | 8Makes 8 phulkas (8 phulka ) | Gujarati | phulka recipe | whole wheat chapatis | Indian phulka | with amazing 16 pictures. Phulkas also known as Chapatis, is the daily bread for millions of Indians. No meal is complete without Phulkas and we show you easy it is to make them. Phulkas are Indian flatbreads made from whole wheat flour making them always healthy. Phulkas are called so because they swell up with steam while being cooked. They are cooked first on a dry hot tava, then held directly over a flame where they "swell" ("phulao" in hindi) with steam to the point of bursting. Procedure of making chapatti really easy and quick. Take whole wheat flour in a parat, add oil which will help making the chapatti soft, add salt and mix well. Further, add water and knead into a soft dough. The dough for phulka should be soft and not stiff as for puris. Also if the dough is very soft it will be sticky and you will be unable to roll. Keep the kneaded dough aside covered with a soft cloth or bowl for 15 to 20 minutes. Then divide and roll into a thin roti, cook on a tava and then open flame until it puffs up. Don’t cook on the open flame for too long or else the phulka will burn and become hard. The phulka dough can be refrigerated for 2-3 days. The best way to refrigerate the dough is to lightly oil the dough and the bowl. The bowl you are storing the dough should be spacious and should be covered tightly to prevent it from drying. See why we think phulka, chapatis are healthy ? Made from Whole wheat flour which is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Whole wheat flour is rich in Phosphorus which is a major mineral which works closely with calcium to build our bones. Serve Phulkas hot with a dollop of ghee. Phulkas are light and are great to serve for lunch as well as dinner with a subzi or dal. Enjoy phulka recipe | whole wheat chapatis | Indian phulka | Given below are detailed step by step photos | [To make phulkas, combine the flour and salt and knead into a smooth soft dough using enough water., Add a few drops of oil and knead again till it is smooth and elastic., Cover and keep aside for 10 to 15 minutes., Divide the dough into 8 equal portions., Roll out each one using a little flour into approx. 150 mm. (6") diameter circles. Dust dry flour as required to facilitate even rolling., Dust off any excess dry flour and place the chapati on a hot tava., Turn over in a few seconds and cook this side till the edges begin to curl slightly and small blisters appear on the surface., Cook the other side for a few more seconds., Lift the chapati with a pair of flat tongs and roast on both sides over an open flame till it puffs up., Repeat to make 7 more chapatis., Serve the phulkas hot.] | [Energy, 55 cal, Protein, 2 g, Carbohydrates, 11.8 g, Fiber, 1.9 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 197 mg] | phulka-recipe-indian-chapati-recipe-4392r |
| rcp42367 | Phulkopir Dalna | Lunch | Veg | [cauliflower florets, green peas, turmeric powder (haldi), salt, oil, bayleaf (tejpatta), cumin seeds (jeera), asafoetida (hing), whole dry kashmiri red chilli, tomato pulp, ginger (adrak) paste, kashmiri red chilli powder, cumin seeds (jeera) powder, garam masala, sugar] | 15 mins | 18 mins | [Bengali Sabzis / Veg Gravies, Semi-Dry Sabzis, Traditional Indian Sabzis, Non-stick Pan, Healthy Dry Sabzis, Healthy Lunch Vegetables] | 3Makes 3 servings | Bengali | Phulkopir Dalna is an integral part of Bengali cuisine, and any Bengali in any part of the world is sure to think of this yummy cauliflower subzi whenever they think of home! This semi-dry subzi is made by cooking cauliflower and green peas in a perfectly-spiced tomato gravy. Since Kashmiri red chilli powder is used, the dish has a vibrant and attractive red colour with moderate spiciness. Remember to cook the cauliflower on a high flame – to make authentic Phulkopir Dalna you need to get a slightly burnt taste, which you will get only if you cook on a high flame. Serve this delicious subzi hot and fresh with rice or rotis . | [Combine the cauliflower, turmeric powder and little salt in a deep bowl and toss well. Keep aside., Heat 2 tsp oil in a deep non-stick pan, add the cauliflower mixture, mix well and cook on a high flame for 8 minutes, while stirring occasionally., Remove in a plate and keep aside., Heat the remaining 1 tsp of oil in the same deep non-stick pan, add the bayleaf, cumin seeds, asafoetida and red chillies and sauté on a medium flame for 30 seconds., Add the fresh tomato pulp and ginger paste and sauté on a medium flame for 30 seconds., Add the kashmiri red chilli powder, cumin seeds powder, garam masala, sugar and 1 tbsp of water, mix well and cook on a medium flame for 30 seconds., Add the green peas, cauliflower mixture, little salt and ¾ cup of water and mix well. Cover with a lid and cook on a medium flame for 8 minutes, while stirring occasionally., Serve hot.] | [Energy, 88 cal, Protein, 3.1 g, Carbohydrates, 7 g, Fiber, 4.2 g, Fat, 5.3 g, Cholesterol, 0 mg, Sodium, 30.5 mg] | phulkopir-dalna-42367r |
| rcp3412 | Pickled Baby Onions and Garlic | NA | NA | [pearl onions, peeled, garlic, whole dry kashmiri red chillies, nigella seeds (kalonji), vinegar, sugar, salt] | 5 mins. | 5 mins. | [Punjabi Raita | Punjabi Chutney | Achar, Pickles / Achar, Oil free Achaar] | 4Makes 4 cups. (56 tbsp ) | Punjabi | Onions are one of the oldest cultivated vegetables and are available throughout the year. Small white onions are best suited for this recipe as they are mild in flavour and do not colour the pickling liquor. Pickled baby onions have been popularly eaten throughout India. Here they have been salted in spiced and sweetened vinegar. Shallots or Madras onions can be treated in the same way. I have also added some garlic cloves for additional flavour and aroma. This pickle stays well for 2 to 3 months and it becomes sour with the passage of time. You can store it in the refrigerator to slow down its deterioration. | [Combine the vinegar, sugar, salt and 1 cup of water and bring to a boil, stirring occasionally till the sugar has dissolved. Allow to cool completely., Add the onions, garlic, red chillies and nigella seeds to the vinegar-sugar solution and mix well., Pour into a sterilised glass jar and allow the pickle to mature for 3 to 4 days at room temperature.] | [Energy, 8 cal, Protein, 0 g, Carbohydrates, 1.9 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 138.5 mg] | pickled-baby-onions-and-garlic-3412r |
| rcp33125 | Pickled Cucumber ( Chinese Cooking ) | NA | NA | [cucumber, salt, vinegar, powdered sugar] | 7 mins | 0 mins | [Chinese Accompaniments] | 2Makes 2 cups | Chinese | Pickled cucumber, a great appetizer that tastes splendid when served chilled. This salad must be made in advance so that the flavors are soaked up by the cucumber chunks. The salt-sweet-sour cucumber is extremely refreshing. Try grating ginger into the salad for a more flavorful version, or add chopped garlic if you prefer a garlicky flavor. Crunchy and yummy! | [Sprinkle 1 tsp of salt over the cucumber pieces and mix well. Keep aside for 15 minutes., Combine the remaining 1 tsp of salt, vinegar and sugar in a bowl and mix well., Add the cucumber pieces to it and toss well., Refrigerate for at least 1 hour. Serve chilled., Do not throw away the water that oozes out from the salted cucumber pieces. Instead, add it to the vinegar mixture.] | [Energy, 87 cal, Protein, 0.5 g, Carbohydrates, 20.8 g, Fiber, 3 g, Fat, 0.1 g, Cholesterol, 0 mg, Vitamin A, 0 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 8.1 mg, Folic Acid, 17.1 mcg, Calcium, 11.6 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 11.6 mg, Potassium, 58 mg, Zinc, 0.2 mg] | pickled-cucumber--chinese-cooking--33125r |
| rcp1275 | Pickled Jalapenos, Homemade Quick Pickled Jalapenos | NA | Veg | [fresh jalapeno roundels, vinegar, sugar, salt] | 5 mins | 7 mins | [vegetarian Mexican Starters, Pickles / Achar, Mexican Party] | 1Makes 1 cup (14 tbsp ) | Mexican | Pickled Jalapenos are readily available in stores, but how many of you have the slight misgiving that its flavour is not as bright and peppy as it could be? This recipe is for all those of you who are prepared to go one step further to guarantee the best taste and quality in every food item you serve. Pickled Jalapenos can be easily made at home, now that jalapeno chilli roundels are quite often available at gourmet stores. It takes just a few ingredients, a little time and a simple enough procedure to make it at home. So, what are you waiting for? Make a batch, cool it completely and stow it into the refrigerator to use whenever you want. Have a go at recipes like the Jalapeno Olive Butter or Corn and Jalapeno Fondue . | [Combine 1¼ cups of water, vinegar, sugar and salt and mix well and boil on a medium flame for 5 to 7 minutes., Switch off the flame, add the chillies, mix well cover it with a lid and keep aside for 30 minutes., Cool completely and store it in an air-tight container along with the water and keep it refrigerated till use.] | [Energy, 5 cal, Protein, 0 g, Carbohydrates, 1.1 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 553.7 mg] | pickled-jalapenos-homemade-quick-pickled-jalapenos-1275r |
| rcp22585 | Pickled Vegetables | NA | NA | [black salt (sanchal), white vinegar, carrot cubes, zucchini cubes, coloured capsicum cubes, cucumber cubes, beetroot slices, cloves of garlic (lehsun), crushed, green chillies, slit] | | | [Lebanese Salads] | 2Makes 2 cups | Lebanese | A spicy and sour accompaniment to mezze dishes. The vegetables compliment many a bland dishes served as mezze. | [Make the pickling solution, by boiling 2 cups of water with the rock salt., Cool and add the vinegar. Mix well and keep aside., Put all the vegetables, garlic and green chillies into a sterilized jar, fill the jar with the pickling solution and seal with glass or plastic lids., Store in a cool place for 1 week before using. Once opened, store in the refrigerator. Unopened pickled vegetables can be kept in a cool, dark place., Serve at room temperature.] | [Not Given] | pickled-vegetables-22585r |
| rcp3315 | Piedmontese Gnocchi with Tomato and Red Wine Sauce | NA | Veg | [grated potatoes, grated carrot, chopped celery, plain flour (maida), salt freshly ground black pepper (kalimirch) powder, oil, tomato pulp, garlic (lehsun), chopped onions, tomato puree, tomato ketchup, sugar, dried oregano, fresh cream, red wine, olive oil, salt, grated processed cheese] | 15 mins | 30 mins | [Italian Starters, One Dish Vegetarian Meals, Pan] | 4Makes 4 servings | Italian | Piedmont, is a region in italy bordering both france and switzerland. Piedmontese food is a substantial, peasant type fare. Garlic features predominantly in their recipes. Gnocchi are often offered as a first course when soup in not served. In this recipe of piedmontese gnocchi, little potato vegetable dumplings are served tossed in a robust tomato and red wine sauce predominantly flavoured with garlic and oregano. The rules of cooking and serving pasta and gnocchi are essentially the same i. e. Boil in plenty of water. Serve the gnocchi freshly tossed in the tomato and red wine sauce. For an exciting variation, try serving the gnocchi with a pesto sauce. | [Combine all the ingredients in a bowl and knead very well., Divide the mixture into 15 equal portions., Shape each portion into a cylindrical roll 25 mm. (1") in length. Lightly flatten each gnocchi using a fork. Keep aside., Boil plenty of water on a large pan to which 1 teaspoon of salt and 1 tablespoon of oil has been added. Drop the prepared gnocchi in the boiling water a few pieces at a time and allow to cook for 2 minutes., Carefully remove the gnocchi from the water using a slotted spoon. Keep aside., Heat the olive oil in a pan, add the garlic and onion and sauté till the onion turns translucent., Add the tomato pulp and cook till the sauce thickens., Add the tomato purée, tomato ketchup, sugar, salt and bring to a boil., Add the oregano and cream and mix well., Finally add red wine and mix well., Just before serving, re-heat the sauce and toss the potato gnocchi in it., Serve hot garnished with the cheese.] | [Energy, 266 cal, Protein, 4.8 g, Carbohydrates, 24 g, Fiber, 4.3 g, Fat, 16.4 g, Cholesterol, 0 mg, Sodium, 157.3 mg] | piedmontese-gnocchi-with-tomato-and-red-wine-sauce-3315r |
| rcp491 | Pina Colada | NA | NA | [coconuts, powdered sugar, pineapple juice, pineapple syrup, vanilla ice-cream, cherries, grated coconut] | | 0 mins | [Indian Mocktails] | 8Makes 8 glasses. | Indian | A delicious tropical mocktail made with fresh coconut milk and pineapple juice blended with oodles of vanilla ice cream. A sweet and creamy mocktail. | [Grate the coconuts. Add 6 teacups of water and allow to stand for a little while. Blend in a liquidiser and strain., Add the sugar and put to chill., Blend the pineapple juice, pineapple syrup, vanilla ice-cream and the chilled coconut milk in a liquidiser., Serve cold garnished with cherries and grated coconut.] | [Energy, 310 cal, Protein, 3.1 g, Carbohydrates, 25.6 g, Fiber, 10 g, Fat, 21.7 g, Cholesterol, 0 mg, Sodium, 50.5 mg] | pina-colada-491r |
| rcp364 | Pina Colada and Fruit Salad | NA | NA | [pineapple cubes, chopped tender coconut meat, bananas, apple cubes, blueberries, coconut milk, grated coconut, fresh cream, salt] | 20 mins | 0 mins | [Light Salads, Indian Fruit Salad Recipes, Indian Salads with dressing, Toss & Mix Salads (No cooking), Western Party, Island Party] | 4Makes 4 servings | Indian | Pina Colada is the ever-popular combination of pineapples and coconut meat or coconut water. This tongue-tickling tropical combo comes to us in many forms ranging from juices and mocktails to salads too. Here, we toss this peppy duo with more fruits like bananas, berries and apples, and dress it in a luscious mixture of coconut milk and cream. Grated coconut is added to the dressing to give it a nice, flaky texture. You can choose any fruits which are in season to make the Pina Colada and Fruit Salad. Apples and bananas are a good choice because they make the salad naturally sweet. | [Combine all the ingredients in a deep bowl and toss well., Add the prepared coconut dressing and toss well., Serve chilled.] | [Energy, 97 cal, Protein, 1 g, Carbohydrates, 9.5 g, Fiber, 3.3 g, Fat, 6.1 g, Cholesterol, 0 mg, Vitamin A, 19.8 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.2 mg, Vitamin B3, 1.5 mg, Vitamin C, 16.5 mg, Folic Acid, 1.6 mcg, Calcium, 14.6 mg, Iron, 1.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 19.3 mg, Potassium, 28.2 mg, Zinc, 0.1 mg] | pina-colada-and-fruit-salad-364r |
| rcp33349 | Pindi Chole ( Pressure Cooker ) | NA | Veg | [kabuli chana (white chick peas), chana dal (split Bengal gram), oil, black cardamom (badi elaichi), cardamom (elaichi), cinnamon (dalchini), dried fenugreek leaves (kasuri methi), chopped onions, chopped green chillies, ginger-green chilli paste, chopped garlic (lehsun), pomegranate powder, chopped tomatoes, coriander-cumin seeds (dhania-jeera) powder, chilli powder, kitchen king masala, garam masala, chole masala, salt, teabag, onion rings, a sprig of mint] | 15 mins | 35 mins | [Saute, Indian Pressure Cooker, Pressure Cooker Vegetables, Vitamin B6 Diet, B Vitamins] | 4Makes 4 servings | Indian | Pindi chole, although this classic recipe is an indispensable part of any elaborate menu, making it can be quite tedious! not any more, thanks to the pressure cooker that makes this dish so easy and fast to make. | [Wash and soak the kabuli chana and chana dal overnight. Next day, drain and wash again. Keep aside., Heat the oil in a pressure cooker, add the black cardamom, green cardamom and cinnamon and sauté on a medium flame for a few seconds or till the flavour releases., Add the dried fenugreek leaves, onions, green chillies, ginger-green chilli paste, garlic and pomegranate powder, mix well and sauté on a medium flame for 3 to 4 minutes or till the onions turn light brown in colour., Add the tomatoes, coriander-cumin seeds powder, chilli powder, kitchen king masala, garam masala, chana masala and salt, mix well and cook on a slow flame for 5 to 6 minutes or till the oil separates from the gravy, while stirring continuously., Add the kabuli chana, chana dal, teabag and 2 cups of hot water, mix well and pressure cook on a high flame for 3 whistles., Lower the flame and pressure cook for another 3 whistles., Allow the steam to escape using natural release method, (refer handy tip) before opening the lid. Serve hot garnished with coriander., Natural release method: to use this method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally. It works best for grains and for beans that you might use for salads, as quick-releasing the pressure can cause the beans to split apart.] | [Energy, 321 cal, Protein, 8.5 g, Carbohydrates, 32.3 g, Fiber, 13 g, Fat, 17.5 g, Cholesterol, 0 mg, Sodium, 18.9 mg] | pindi-chole--pressure-cooker--33349r |
| rcp32651 | Pindi Chole Roll ( Wraps and Rolls) | NA | Veg | [kabuli chana (white chick peas), chana dal (split bengal gram), black cardamom (badi elaichi), cinnamon (dalchini), tea bag, oil, chopped onions, pomegranate (anardana) powder, chopped tomatoes, chopped ginger (adrak), chopped green chillies, coriander (dhania) powder, chilli powder, garam masala, chole masala, salt, onion rings, chaat masala, rotis, carrot ka achaar, chopped coriander (dhania)] | 20 mins | 30 mins | [Indian Rolls, Veg Roll, Saute, Pressure Cooker, Non-stick Pan] | 4Makes 4 rolls | Indian | Each mouthful of this wrap feels so complete, and is so satiating! hmmm… pindi chole topped with gajar ka achaar and onion rings and rolled up in a simple roti, this makes a wholesome snack by itself. A two-minute wrap when you have leftover chole in the refrigerator! | [Wash and soak the kabuli chana and chana dal for 6 to 8 hours or overnight., Drain, wash again, add 1½ cups of water, big cardamom, cinnamon and teabag and pressure cook on a high flame for 3 whistle., Lower the flame and pressure cook for another 3 whistles., Allow the steam to escape before opening the lid., Discard the tea bag and strain the kabuli chana., Heat the oil in a kadhai, add the onions and sauté till they turn translucent., Add the pomegranate powder and cook on a medium flame till the onions turn dark brown, while stirring continuously, Add the tomatoes, ginger and green chillies and sauté on a medium flame for another 3 to 4 minutes., Add the coriander powder, chilli powder and garam masala and cook on a medium flame for 4 to 5 minutes or till the tomatoes are cooked and the mixture leaves oil., Add the cooked kabuli chana, chana masala, 2 tbsp of water and salt and mix well., Cook on a medium flame for another 3 to 4 minutes till the liquid dries up. Keep aside., Combine the onion rings with chaat masala in a bowl, mix well and keep aside., Place a roti on a clean dry surface and place ¼th of the chole in a row in the centre of the roti., Arrange ¼ cup of onions and spread 1 tsp of gajar ka achaar over it., Finally sprinkle 1 tbsp of coriander over it and roll it up tightly., Repeat with the remaining ingredients to make 3 more rolls., Wrap a tissue paper around each roll and serve immediately.] | [Energy, 482 cal, Protein, 10.6 g, Carbohydrates, 50.2 g, Fiber, 14.3 g, Fat, 27.1 g, Cholesterol, 0 mg, Sodium, 25.8 mg] | pindi-chole-roll--wraps-and-rolls-32651r |
| rcp22786 | Pindi Chole, Punjabi Pindi Chana Recipe | BreakFast | NA | [soaked kabuli chana (white chick peas), chana dal (split bengal gram), black cardamom (badi elaichi), cinnamon (dalchini), tea powder (chai ki patti), baking soda, salt, oil, cumin seeds (jeera), chopped ginger (adrak), chopped green chillies, grated onions, garlic (lehsun) paste, tomato pulp, coriander (dhania) powder, garam masala, chilli powder, chole masala, chopped coriander (dhania)] | 20 mins | 40 mins | [Punjabi Sabzis, Punjabi Breakfast, Raksha - Bandhan, Mother's Day, Indian Party, Non-stick Pan, Birthday Party Main Dishes] | 4Makes 4 servings | Punjabi | pindi chole | Punjabi pindi chana | Restaurant style pindi chole | with 29 amazing images. Pindi Chole is a classic dish from the Punjabi repertoire, which is flavoured with a large assortment of spice powders and other ingredients like ginger, garlic, tomatoes and onions, which lend an irresistible flavour and aroma to it. While it is common in most parts of the country to flavour chole with garam masala and chole masala, what makes the Punjabi pindi chana really different from the rest is the combination of kabuli chana with chana dal and the procedure of cooking both in water along with whole spices and tea leaves tied in a cloth bag. This greatly boosts the colour and flavour of the Punjabi pindi chana, provided you follow the traditional procedure and patiently cook the chole mixture till the water dries out. Notes and tips to make pindi chole. 1. For pressure cooking kabuli chana for the Pindi Chole recipe, take a deep bowl, add about 3/4 cup raw kabuli chana and cover them with enough water. Cover it with a lid and keep aside to soak for 8 hours. If you are in a hurry and do not have much time then you can soak them in hot water and cover it. It will be done in 4 hours. 2. Put the tea leaves, cinnamon and the black cardamom in a muslin cloth. All three ingredients will give a unique taste to the Kabuli chana when we pressure cook them. 3. Now we add the chole masala. Chole Masala is a unique blend of spices perfect for this incredible Pindi Chole. Serve with Rotis, Parathas or Butter Naan and Onion Rings. Enjoy how to make pindi chole | Punjabi pindi chana | Restaurant style pindi chole | with detailed step by step photos and video below. | [To make pindi chole, make a small potli by tying the cardamom, cinnamon and tea powder in a 2" x 2" piece of muslin cloth., Combine the kabuli chana, chana dal, potli, baking soda, salt and 2½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Discard the potli and keep aside., Heat the oil in a deep non-stick pan, add the cumin seeds, ginger and green chillies and sauté on a medium flame for 30 seconds., Add the onions and garlic paste and sauté on a medium flame for 5 minutes., Add the tomato pulp, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the coriander powder, garam masala, chilli powder, chole masala, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the kabuli chana along with the water and salt, mix well and cook on a medium flame for 16 minutes or till the water dries out, while stirring occasionally., Add the coriander and mix well., Serve the pindi chole hot.] | [Energy, 306 cal, Protein, 9.8 g, Carbohydrates, 35.1 g, Fiber, 14.7 g, Fat, 14.1 g, Cholesterol, 0 mg, Sodium, 99 mg] | pindi-chole-punjabi-pindi-chana-recipe-22786r |
| rcp42067 | Pineapple and Banana Smoothie | BreakFast | NA | [chopped pineapple, chopped bananas, greek yoghurt curd (dahi), milk low fat milk, vanilla extract vanilla essence, cinnamon (dalchini) powder, ice-cubes] | 10 mins | 0 mins | [Indian Milkshakes & Smoothies, Quick breakfast, Quick 4 Ingredients, Kids After School, Kids Calcium Rich Indian recipes, Calcium Rich Indian Drinks Smoothies Juices, Healthy Drinks Smoothies & Milkshakes] | 4Makes 4 glasses | Indian | pineapple banana smoothie recipe | Indian pineapple banana smoothie with Greek yogurt | healthy pineapple banana smoothie for weight loss | with 15 amazing images. pineapple banana smoothie made with Greek yogurt or curds is a healthy and refreshing Indian breakfast option. Learn how to make pineapple banana smoothie for weight loss. pineapple banana smoothie is a delicious and healthy drink that is easy to make and packed with nutrients. The main ingredients are pineapple, Greek Yogurt and banana. Pineapple and banana demonstrate an amazing synergy in this tasty smoothie. The soft texture and appealing sweetness of bananas balance the sharp, invigorating flavour and texture of pineapples very well, resulting in a luscious pineapple banana smoothie with a very enjoyable flavour. pineapple banana smoothie is rich in vitamin C and calcium. pineapple banana smoothie is a low-calorie (143 calories per glass) and refreshing drink that can be a good choice for a detox smoothie. Greek Yogurt or Curd adds to the creaminess of the pineapple banana smoothie, while pineapple, vanilla extract and cardamom bring in more rejuvenating flavours. Serve the Pineapple and Banana Smoothie with breakfast, or enjoy it as a mid-meal snack. You can also try other smoothies like the Papaya Pear and Yoghurt Smoothie or Melon Smoothie, Kharbuja Smoothie. pro tips for Indian pineapple banana smoothie with Greek yogurt. 1. Use Vanilla extract as it has a sweet and aromatic flavor that can enhance the flavor of other ingredients in a smoothie. Vanilla extract can add depth and complexity to the flavor of a smoothie. 2. If you want to enjoy a cold and refreshing smoothie, adding ice cubes is a must. The ice cubes will melt as they are blended, which will help to thicken the smoothie. 3. Adding a little honey is a good option to further sweeten a smoothie. It is a natural sweetener that has a mild flavor that can complement the flavors of the other ingredients in the smoothie. Enjoy pineapple banana smoothie recipe | Indian pineapple banana smoothie with Greek yogurt | healthy pineapple banana smoothie for weight loss | with step by step photos. | [To make pineapple banana smoothie, in a mixer put pineapple, bananas, greek yoghurt, milk, vanilla extract or essence, cinnamon powder and ice-cubes., Blend till smooth and frothy., Pour pineapple banana smoothie into 4 individual glasses., Serve the pineapple banana smoothie immediately.] | [Energy, 143 cal, Protein, 5.9 g, Carbohydrates, 22.9 g, Fiber, 2.8 g, Fat, 2.9 g, Cholesterol, 4 mg, Sodium, 54.6 mg] | pineapple-and-banana-smoothie-42067r |
| rcp2549 | Pineapple and Cheese Grilled Sandwich | Snacks | Veg | [bread slices, butter, chopped pineapple, grated processed cheese, freshly ground black pepper (kalimirch)] | 15 mins | 20 mins | [Comfort Foods, Breakfast Sandwiches, Evening Tea Snacks, Veg Grilled Sandwiches, Cheese Sandwich, Kitty Party, Indian Birthday Party] | 3Makes 3 sandwiches (3 sandwich ) | Indian | Pineapple and cheese are made for each other. With contrasting textures and absolutely complementary flavours, each helps to highlight the best qualities of the other. The cheese seems to enhance the sweetness of the pineapples, while pineapple extends the same courtesy to the cheese! This grilled sandwich capitalises on the success of this duo. Everything about the Pineapple and Cheese Grilled Sandwich is awesome, right from the buttery crispness of the bread to the gooeyness of molten cheese and the juicy sweetness of pineapples. Relish it hot and fresh. | [Divide the filling into 3 equal portions. Keep aside., Place 2 bread slices on a clean, dry surface with the buttered side facing upwards., Place a portion of the prepared filling and spread it evenly., Cover the sandwich with another bread slice with the buttered side facing downwards. Brush a little butter evenly over it., Grill the sandwich in a pre-heated grilled for 5 minutes or till the sandwich turns golden brown in colour from both the sides., Repeat steps 2 to 5 to make 2 more grilled sandwiches., Serve immediately.] | [Energy, 217 cal, Protein, 8.1 g, Carbohydrates, 25 g, Fiber, 0.8 g, Fat, 9.4 g, Cholesterol, 32.5 mg, Sodium, 300 mg] | pineapple-and-cheese-grilled-sandwich-2549r |
| rcp39016 | Pineapple and Coriander Juice | BreakFast | NA | [chopped pineapple, chopped coriander (dhania), ginger (adrak), black salt (sanchal), ice-cubes] | 10 mins | 0 mins | [Indian Juices, Quick breakfast, Juicer and Hopper, Quick Breakfast Indian, Healthy Indian Breakfast, Healthy Indian Drinks and Juices, Indian Cancer Patients] | 2Makes 2 small glasses | Indian | pineapple and coriander juice recipe | Indian pineapple ginger juice | healthy pineapple ginger coriander juice | with 11 amazing images. The contrasting flavours of pineapple and ginger, along with the protective plant chemicals found in coriander, give this pineapple and coriander juice a surprising yet delicious flavour. Learn how to make pineapple and coriander juice recipe | Indian pineapple ginger juice | healthy pineapple ginger coriander juice | pineapple and coriander juice is full of vitamin C, and acts as a great detoxifier! Pineapple also provides iron while coriander and ginger add a distinct flavour to this stress-busting juice. Pineapple is a rich source of iron, which is so essential for maintaining the normal blood circulation and supplying oxygen to our cells. It helps to increase the body's vitality and prevent anaemia. Munch on some healthy jar snacks along with this healthy pineapple ginger coriander juice to satisfy your hunger and keep you energetic. Tips to make pineapple and coriander juice: 1. Always select fresh pineapple that is slightly soft to touch, smells delicious and has a good colour with no green patches. 2. Serve it immediately to prevent the coriander from turning black. Enjoy pineapple and coriander juice recipe | Indian pineapple ginger juice | healthy pineapple ginger coriander juice | with detailed step by step photos. | [To make pineapple and coriander juice, add the pineapple, coriander and ginger a few at a time in a juicer., Add the ice cubes and blend well, Add salt to the juice and mix well., Pour equal quantities of the juice into 2 individual glasses., Serve the pineapple and coriander juice immediately.] | [Energy, 97 cal, Protein, 0.9 g, Carbohydrates, 22.6 g, Fiber, 5.9 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 74.4 mg] | pineapple-and-coriander-juice-39016r |
| rcp36860 | Pineapple and Cottage Cheese Sandwiches ( Recipe for Toddlers) | BreakFast | NA | [chopped pineapple, paneer (cottage cheese), , powdered sugar, brown bread] | 5 mins | 0 mins | [Quick Breakfast Indian, Snack Recipes for Kids, Recipes for Toddlers (1-3 Years)] | 8Makes 8 sandwiches | Indian | Hmmm. . . . The name itself sounds so interesting! pineapple and paneer together rocks in this sandwich where addition of sugar gives that extra sweetness loved by kids! serve these as breakfast or evening snack! | [Combine the pineapple, paneer, cream and sugar and blend in a mixer to make the spread., Spread on two slices., Top with the remaining slices., Cut and discard the crusts and cut into different shapes using cookie cutters., Add fresh fruits like banana, strawberry, chikoo etc. To cornflakes and serve., Use cheese for face, olives for eyes, carrot for mouth and grated carrots for hair., Just cut out regular thepla dough into different shapes like ball, star, frock, moon and cook on a tava.] | [Energy, 71 cal, Protein, 1.9 g, Carbohydrates, 11.4 g, Fiber, 1.3 g, Fat, 2 g, Cholesterol, 0 mg, Sodium, 17 mg] | pineapple-and-cottage-cheese-sandwiches--recipe-for-toddlers-36860r |
| rcp41278 | Pineapple and Green Capsicum Drink | NA | NA | [pineapple cubes, capsicum cubes, ice cubes, chilli powder, black salt (sanchal), cumin seeds (jeera) powder, salt] | 10 mins | 0 mins | [Innovative Indian Recipes, Indian Juices, High Tea Party, Island Party, Cocktail Party, Mixer] | 8Makes 8 small glasses | Indian | An off-beat drink that’s thundering with spices, the Pineapple and Green Capsicum Drink is sure to captivate all your guests. This unique offering combines the spiky taste of capsicum and the sweet tanginess of pineapple with the josh of black salt and spice powders. This drink must be had in small quantities, for the experience to be completely enjoyable, so please put away the tall glasses. We also suggest making this drink just before serving because it tends to decolorize. If you like pineapple juice with combos, then do try these - Peach, Pineapple and Orange Drink and Pineapple, Blueberry and Coconut Drink . | [Combine all the ingredients in a mixer along with 1 cup of chilled water and blend till smooth., Transfer the mixture into a deep bowl, add the chilli powder, black salt, cumin seeds powder and salt and mix well., Pour equal quantities of the drink into 8 individual glasses and serve chilled.] | [Energy, 23 cal, Protein, 0.4 g, Carbohydrates, 5.2 g, Fiber, 1.5 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 15 mg] | pineapple-and-green-capsicum-drink-41278r |
| rcp40447 | Pineapple and Muskmelon Drink | NA | NA | [pineapple cubes, muskmelon (kharbooja) cubes, coconut water, salt] | 10 mins | 0 mins | [Indian Juices, Mixer, Indian Cancer Patients, Kidney Stone Diet, Home Remedies Pimple Acne, Fresh Juices, Birthday Party Drinks] | 4Makes 4 glasses | Indian | Whatever ointments you might apply externally, if you really want to fight pimples and acne, you need to flush the toxins out of your body. Drinking plenty of fluids, such as this Pineapple and Muskmelon Drink, will turn your body inside-out and shake out all the toxins! Added to that, these fruits have a bunch of antioxidants, which fight harmful free radicals and bring the glow back to your skin. That makes this drink a valuable addition to your diet, especially if you are trying to cleanse your body of toxins and fight skin conditions like pimples and acne. | [Combine all the ingredients in a mixer and blend till smooth., Pour the drink into 4 individual glasses and serve immediately.] | [Energy, 63 cal, Protein, 1.1 g, Carbohydrates, 11.8 g, Fiber, 8.5 g, Fat, 1.2 g, Cholesterol, 0 mg, Sodium, 93 mg] | pineapple-and-muskmelon-drink-40447r |
| rcp907 | Pineapple and Orange Drink | NA | NA | [raspberry syrup, pineapple juice, orange juice, lemon juice, ginger ale, ice] | 5 mins | 0 mins | [Indian Mocktails, Cocktail Party] | 1Makes 1 tall glass | Indian | A fantastic medley of colours and flavours makes this Pineapple and Orange Drink a super hit! The unique tinge of raspberry, the spiky notes of pineapple and the tangy tones of orange are topped off with spicy ginger ale, making this drink a true tongue-tickler. You might wonder why the lemon juice is needed, when there are already so many citrus flavours in this drink, but is is quite necessary to maintain the colour and flavour of the drink. | [Pour the raspberry syrup into a tall glass., Add the juices and lemon juice and finally top it with ginger-ale., Serve immediately with crushed ice.] | [Energy, 338 cal, Protein, 4.1 g, Carbohydrates, 77.7 g, Fiber, 14.6 g, Fat, 1.3 g, Cholesterol, 0 mg, Sodium, 132.4 mg] | pineapple-and-orange-drink-907r |
| rcp36251 | Pineapple and Orange Smoothie ( Burgers and Smoothie Recipe) | NA | Veg | [chopped pineapple, pineapple juice, orange juice, vanilla ice-cream, chopped muskmelon (kharbooja), sugar, crushed ice] | 10 mins | 0 mins | [Indian Milkshakes & Smoothies, No Cooking Veg Indian, Quick 5 Ingredients, Kids Calcium Rich Indian recipes] | 2Makes 2 big glasses | Indian | Soothing muskmelon is a contrast to vivid pineapples, but with the balancing touch of oranges, the duo results in an irresistible pineapple and orange smoothie! use the readymade juices as suggested in the recipe, as fresh orange juice might be too sour and fresh pineapple juice too thick. | [Combine the pineapple juice, orange juice, vanilla ice-cream, muskmelon, pineapple and sugar and blend in a juicer till the mixture is smooth and frothy., Pour 2 tbsp of crushed ice into 2 individual glasses and pour equal quantities of the smoothie into each glass., Serve immediately.] | [Energy, 276 cal, Protein, 3.2 g, Carbohydrates, 58.2 g, Fiber, 9.4 g, Fat, 3.3 g, Cholesterol, 0 mg, Sodium, 144.9 mg] | pineapple-and-orange-smoothie--burgers-and-smoothie-recipe-36251r |
| rcp2925 | Pineapple and Papaya Passion | NA | NA | [pineapple, papaya, coconut, ice-cubes] | 15 mins | 0 mins | [Juicer and Hopper, Pregnancy Fiber Rich, Fresh Juices] | 2Makes 2 glasses | NA | This flavourful drink is one you should have after your first trimester has ended. Most doctors advice against having both papaya and pineapple fruits during your first trimester as these can sometimes cause complications. If you have water retention during your second trimester, both these fruits serve as a diuretic to flush your system. Pineapple also adds to the content of iron, potassium, fibre and vitamin C. | [Combine all the ingredients along with 3. 4 cup of water and blend in a juicer till the mixture is smooth and frothy., Pour equal quantities of the juice into 2 individual glasses., Serve immediately.] | [Energy, 78 cal, Protein, 0.9 g, Carbohydrates, 14.8 g, Fiber, 3.4 g, Fat, 1.6 g, Cholesterol, 0 mg, Sodium, 34.2 mg] | pineapple-and-papaya-passion-2925r |
| rcp36065 | Pineapple and Raisin Chutney | NA | NA | [chopped pineapple, raisins (kismis), sugar, cinnamon (dalchini), cloves (laung / lavang), chilli powder, fennel seeds (saunf), salt] | 10 mins | 19 mins | [different kinds of Indian chutney, Indian Party, Kebab Party, Indian Birthday Party, High Tea Party, Western Party, Cocktail Party] | 1Makes 1.25 cups (18 tbsp ) | Indian | pineapple and raisin chutney recipe | pineapple chutney with raisins | sweet and sour pineapple chutney | Indian pineapple chutney | with 15 amazing images. pineapple and raisin chutney recipe | pineapple chutney with raisins | sweet and sour pineapple chutney | Indian pineapple chutney is a khatta-meetha accompaniment, especially loved by kids. Learn how to make pineapple chutney with raisins. To make pineapple and raisin chutney, combine the sugar and 1 cup of water in a broad non-stick pan, mix well and cook on a medium flame for 5 minutes or till the sugar dissolves completely, while stirring occasionally. Add the pineapple, cinnamon and cloves, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Add the raisins, chilli powder, fennel seeds and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Cool completely and serve or store refrigerated in an air-tight container. If your taste buds love adventure, then this Indian pineapple chutney will be a perfect treat for them! With the crispy, tangy taste of pineapples and the aesthetic sweetness of raisins. What’s more enticing about this sweet and sour pineapple chutney is that it is perked up by the exhilarating aroma of both the whole spices and spices powders. Fennel powder is very unique to this recipe. It is a highly aromatic herb and adds slightly sweet and refreshing flavour to this dish. The use of chilli powder balances the taste well and makes it a delight to devour. This sweet and sour pineapple chutney serves as a vibrant accompaniments for chapatis. Spread it on some leftover chapati and serve it as a yummy snack. Have some bread slices at home? Toast them in a pop-up toaster and spread this chutney over it to make a quick fix tasty snack. Tips for pineapple and raisin chutney. 1. Choose the perfect pineapple, which is not very sour. 2. Remember to keep stirring the sugar mixture so it does not stick to the pan. 3. Ensure that we have cleaned and raisins and removed and discarded their stems if any before using them. 4. You can discard the clove and cinnamon before serving, if you do not enjoy eating the whole spice. 5. You can store this chutney in an airtight container in the fridge, for up to four days. Enjoy pineapple and raisin chutney recipe | pineapple chutney with raisins | sweet and sour pineapple chutney | Indian pineapple chutney | with step by step photos. | [Combine the sugar and 1 cup of water in a broad non-stick pan, mix well and cook on a medium flame for 5 minutes or till the sugar dissolves completely, while stirring occasionally., Add the pineapple, cinnamon and cloves, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally., Add the raisins, chilli powder, fennel seeds and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally., Cool completely and serve immediately or store refrigerated in an air-tight container.] | [Energy, 53 cal, Protein, 0.1 g, Carbohydrates, 12.9 g, Fiber, 0.5 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 6.6 mg] | pineapple-and-raisin-chutney-36065r |
| rcp3423 | Pineapple and Raisins Chutney, Pineapple and Sultana Chutney | NA | NA | [chopped pineapple, sugar, cinnamon (dalchini), cloves (laung / lavang), raisins (kismis), chilli powder, fennel seeds (saunf), salt] | 10 mins | 30 mins | [different kinds of Indian chutney, Sugar Based Pickles, Indian Party, High Tea Party, Mixer] | 2Makes 1.5 servings | Indian | Pineapple is a refreshing fruit and makes an interesting chutney that contrasts well with hot curries and spicy parathas . More syrupy than most chutneys, this sweet and spicy version is none the less thick enough to hold the pineapple chunks and sultanas prettily in suspension. Cinnamon and clove pieces flavour this chutney to perfection. Do not overcook this chutney because chances are that it might crystallize. If it does crystallize, just add 2 tablespoons of water and bring the chutney to a boil. Cool and bottle again in a sterilised glass jar. Store this refrigerated for upto 6 months. | [Dissolve the sugar with 1 cup of water in a pan and bring to a boil., Add the pineapple pieces, cinnamon and cloves and simmer over a slow flame for 15 to 20 minutes until the pineapple pieces are soft and cooked and the syrup is of one string consistency., Add the raisins, chilli powder, fennel seeds and salt and mix well., Cool completely. Bottle in a sterilised glass jar and store refrigerated for upto 6 months.] | [Energy, 618 cal, Protein, 1 g, Carbohydrates, 152.1 g, Fiber, 5.5 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 585.6 mg] | pineapple-and-raisins-chutney-pineapple-and-sultana-chutney-3423r |
| rcp22386 | Pineapple and Tulsi Juice | NA | NA | [chopped pineapple, chopped tulsi leaves (indian basil), crushed ice] | 5 mins | 0 mins | [Island Party, Acidity Drinks] | 2Makes 2 glasses | NA | Here's a contrasting flavour of pineapple and ginger along with tulsi to prevent acidity. | [Blend all the ingredients in a mixer using little water till smooth., Strain the juice using a strainer or a muslin cloth., Add some crushed ice in 2 individual glasses and pour the juice over it., Serve immediately.] | [Energy, 57 cal, Protein, 0.5 g, Carbohydrates, 13.4 g, Fiber, 3.5 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 43.6 mg] | pineapple-and-tulsi-juice-22386r |
| rcp33451 | Pineapple and Wheat Grass Juice | NA | NA | [wheat (gehun), chopped pineapple, crushed ice] | 15 mins | 0 mins | [Indian Juices, Refrigerator, Mixer, Iron Rich Indian Juices] | 4Makes 4 glasses | Indian | pineapple wheat grass juice recipe | Indian pineapple wheat grass shots | healthy wheat grass juice with pineapple and mint | with step by step photos. A tangy and healthy juice that has the goodness of vitamin c, iron to fight ageing. | [Combine all the ingredients together and blend in a mixer till smooth., Strain the juice using a strainer, mix well and pour into 4 individual glasses. Serve chilled.] | [Energy, 291 calories, Protein, 1.2 gm, Carbohydrates, 31.4 gm, Fat, 0.3 gm, Vitamin C, 113.3 mg, Iron, 7.0 gm, Fibre, 1.5 gm] | pineapple-and-wheat-grass-juice-33451r |
| rcp41820 | Pineapple Apple Mint Infused Water | NA | NA | [pineapple cubes, apple cubes, mint leaves (phudina)] | 5 mins | 0 mins | [Low Cal Beverages, Healthy Indian Drinks and Juices, Detox Water, Fruit Infused Water, Detox Water with Fruits, Spices and Herbs, Antioxidant Drinks] | 1Makes 1 servings | Indian | Make your own minty pineapple detox water and enjoy the blissful aroma of fresh pineapples on a sunny day. Grab on and sip this refreshing Pineapple Apple Mint Infused Water while you are at the beach. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the fruit and herbs in the pitcher along with water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The fruit and herbs can be discarded or more water can be added to make more detox water. Do not use the fruit and herbs for more than twice. You can also try other fruits and herbs combo like Strawberry Lemon Basil Infused Water and Sweet Lime Coriander Mint Infused Water . | [Put 2 pineapple cubes, 2 apple cubes, all the mint leaves and the remaining 2 pineapple cubes and 2 apple cubes in the infusing tube and close the lid., Fill ¾ of the bottle with water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 3 hours.] | [Not Given] | pineapple-apple-mint-infused-water-41820r |
| rcp5630 | Pineapple Banana Smoothie | BreakFast | NA | [chopped pineapple, chopped bananas, greek yoghurt curd (dahi), vanilla extract vanilla essence, ice-cubes] | 5 mins | 0 mins | [American, American Breakfast, Mixer, Quick 4 Ingredients, Indian Breakfast Recipes for Kids, Kids Calcium Rich Indian recipes, Vitamin B1 Thiamine] | 3Makes 3 glasses | Indian | pineapple banana smoothie recipe | healthy pineapple banana smoothie with Greek yoghurt | no honey Indian pineapple banana smoothie | with 15 images. pineapple banana smoothie is a refreshing and healthy Indian-inspired breakfast option. Learn how to make healthy pineapple banana smoothie with Greek yoghurt. A pineapple banana smoothie is a tropical delight that combines the sweetness of ripe bananas with the tanginess of fresh pineapple. This drink is a refreshing and invigorating way to start your day or to perk up in the afternoon. To create pineapple banana smoothie, you'll need a few simple ingredients: ripe bananas, fresh pineapple, Greek yogurt or curd, vanilla extract or essence and ice cubes. Begin by peeling the bananas and cutting them into chunks. Then, prepare the pineapple by removing the tough outer skin and the core, and cut it into small pieces. In a mixer, combine the banana chunks, pineapple pieces, a generous scoop of healthy Greek yogurt, vanilla extract, and a handful of ice cubes. The Greek yogurt creates a smooth and creamy texture, while the ice cubes add a refreshing chill to the smoothie. Blend all the ingredients together until smooth and creamy, adjusting the consistency by adding more yogurt or ice cubes as desired. The pineapple banana smoothie is a feast for the senses, with its vibrant yellow color, luscious texture, and tropical flavor. The flavors of the pineapple and banana complement each other perfectly, creating a harmonious blend of sweetness and tanginess. The pineapple adds a zesty and tropical twist, while the banana lends a creamy and mellow undertone. The combination is both refreshing and satisfying, making it a crowd-pleaser for all ages. The best part is that this tasty pineapple banana smoothie is sure to appeal to kids, so you can put a smile on their faces and help out their bones too, at the same time! For an extra touch of indulgence, you can enhance your pineapple banana smoothie by adding a squeeze of fresh lime juice or a handful of fresh mint leaves for a burst of freshness. pineapple banana smoothie is a good source of vitamin C, calcium, and vitamin B1. pineapple banana smoothie with only 159 calories per glass can be a good choice for a detox drink. It is low in calories and fat, and it is a good source of fiber, vitamins, and minerals. Pro tips for pineapple banana smoothie. 1. Use ripe bananas: Ripe bananas are sweeter and creamier, which will give your milkshake a better flavor and texture. 2. Greek yogurt rich in protein can help to thicken smoothies, making them more substantial and less watery. Greek yogurt adds a creamy texture to smoothies, making them more enjoyable to drink. Greek yogurt has a mild flavor that blends well with other smoothie ingredients. It can also help to balance out the sweetness of fruits. 3. If you want to enjoy a cold and refreshing orange banana smoothie, adding ice cubes is a must. The ice cubes will melt as they are blended, which will help to thicken the smoothie. 4. Adding a little honey (optional ) is a good option to further sweeten a smoothie. It is a natural sweetener that has a mild flavor that can complement the flavors of the other ingredients in the smoothie. 5. Vanilla extract has a sweet and aromatic flavor that can enhance the flavor of other ingredients in a smoothie. Vanilla extract can also help to minimize any bitterness from certain ingredients such as curds, green leafy vegetables. Enjoy pineapple banana smoothie recipe | healthy pineapple banana smoothie with Greek yoghurt | no honey Indian pineapple banana smoothie | with step by step photos. | [To make pineapple banana smoothie, in a mixer put pineapples, bananas, greek yoghurt, vanilla extract and ice-cubes., Blend till smooth and frothy., Pour pineapple banana smoothie into 3 individual glasses., Serve the pineapple banana smoothie immediately.] | [Energy, 159 cal, Protein, 6.5 g, Carbohydrates, 28.9 g, Fiber, 3.7 g, Fat, 1.8 g, Cholesterol, 0 mg, Sodium, 66.5 mg] | pineapple-banana-smoothie-5630r |
| rcp31 | Pineapple Banana Smoothie with Ice Cream | NA | Veg | [pineapple juice, banana cubes, vanilla ice cream, honey, ice-cubes] | 5 mins | 0 mins | [Indian Juices, Indian Mocktails, No Cooking Veg Indian, Island Party, Cocktail Party, Mixer, Birthday Party Drinks] | 2Makes 2 glasses | Indian | pineapple banana smoothie with ice cream recipe | Indian style banana pineapple smoothie | 4 ingredient pineapple banana smoothie | with 8 amazing images. pineapple banana smoothie with ice cream recipe | Indian style banana pineapple smoothie | 4 ingredient pineapple banana smoothie is a sweet drink with tangy notes. Learn how to make pineapple banana smoothie with ice cream. To make pineapple banana smoothie with ice cream, combine all the ingredients in a mixer and blend till smooth and frothy. Pour equal quantities of the drink into 2 individual glasses. Top it with 2 ice-cubes in each glass and serve immediately. Pineapples are tangy while bananas are sweet, pineapples are juicy while bananas are soft. Such contrasting characteristics makes them a perfect team, as you will see in this delicious Indian style banana pineapple smoothie. The mouth-watering 4 ingredient pineapple banana smoothie is made all the more luscious by adding some vanilla ice-cream to stabilize the consistency and some honey to balance the flavour. In all, the result is a perfectly refreshing and satiating drink that you will love to slurp up! When kids are back from school serve this refreshing Indian style banana pineapple smoothie with Herbed Sticks or Soya and Til Crispies and see them recharged to a fun filled evening. Tips for pineapple banana smoothie with ice cream. 1. We recommend you use readymade juice as fresh juice can sometimes be sour and ruin the taste of the smoothie. 2. Chop the banana just before making the drink, else they might turn black because of exposure to air. 3. Serve the drink immediately to enjoy the best flavour and colour. Enjoy pineapple banana smoothie with ice cream recipe | Indian style banana pineapple smoothie | 4 ingredient pineapple banana smoothie | with step by step photos. | [To make pineapple banana smoothie with ice cream, combine all the ingredients in a mixer and blend till smooth and frothy., Pour equal quantities of the drink into 2 individual glasses., Top the pineapple banana smoothie with ice cream with 2 ice-cubes in each glass and serve immediately.] | [Energy, 305 cal, Protein, 4.1 g, Carbohydrates, 59.1 g, Fiber, 7.8 g, Fat, 5.9 g, Cholesterol, 0 mg, Sodium, 103.8 mg] | pineapple-banana-smoothie-with-ice-cream-31r |
| rcp895 | Pineapple Banana Yoghurt Shake | NA | Veg | [pineapple cubes, banana cubes, curds (dahi), sugar, ice-cubes] | 5 mins | 0 mins | [Indian Milkshakes & Smoothies, No Cooking Veg Indian, Mixer, Kids High Energy Indian Foods, Healthy Drinks Smoothies & Milkshakes] | 2Makes 2 tall glasses | Indian | Um, so yum, so yum, so yum! Really, this Pineapple Banana Yoghurt Shake will leave you speechless with wonderment. The tang of pineapples is balanced beautifully by the creamy sweetness of bananas, not to forget the rich texture imparted by fresh yoghurt. This unique combination of ingredients teams up very effectively in this luscious shake! | [Combine all the ingredients in a mixer and blend till smooth and frothy., Pour equal quantities of the shake into 3 individual glasses and serve chilled.] | [Energy, 208 cal, Protein, 4 g, Carbohydrates, 32.6 g, Fiber, 2.5 g, Fat, 5.1 g, Cholesterol, 12 mg, Sodium, 52.4 mg] | pineapple-banana-yoghurt-shake-895r |
| rcp3603 | Pineapple Basundi | NA | NA | [grated pineapple, sugar, milk, saffron (kesar) strands, milk, sugar, cardamom (elaichi) powder] | 15 mins | 30 mins | [Gujarati Sweet Mithai, Traditional Indian Mithai, Low Cal Sweets / Desserts, Dussehra recipes | Dussehra Sweets, Raksha - Bandhan, Non-stick Pan] | 5Makes 5 servings | Gujarati | The rich and intense flavour of boiled milk tinged with enchanting spices like saffron and cardamom, is uniquely coupled with freshly-grated pineapple in this innovative Pineapple Basundi. The flavour of pineapple is quite strong in this dessert, as the fruit is grated rather than chopped. Make sure you use ripe and sweet pineapple to get the right flavour. The creamy texture of the Pineapple Basundi is, needless to say, absolutely rich and irresistible. Altogether, the fruity notes and the creamy texture combine to make this an awesome dessert , which is ideal to serve at parties . You can also try other tasty desserts like Basundi and Pear Rabdi . | [Combine the pineapple and sugar in a broad non-stick pan, mix well and cook on a medium flame for 4 minutes, while stirring occasionally., Cool completely., Combine the saffron and 2 tbsp of warm milk in a small bowl, mix well and keep aside., Combine the milk and sugar in a deep non-stick pan, mix well and cook on a medium flame for 25 minutes, while stirring occasionally and scrapping the sides of the pan., Add the saffron-milk mixture and cardamom powder, mix well and cook on a medium flame for 1 minute, while stirring continuously. Cool completely., Once cooled, add the pineapple mixture and mix well., Refrigerate for 1 hour and serve chilled.] | [Energy, 298 cal, Protein, 8.1 g, Carbohydrates, 29.1 g, Fiber, 0.8 g, Fat, 12.1 g, Cholesterol, 29.8 mg, Sodium, 44.8 mg] | pineapple-basundi-3603r |
| rcp35070 | Pineapple Bean Sprouts and Veggie Stir-fry | NA | NA | [pineapple cubes, bean sprouts, sliced spring onions whites, red capscium cubes, blanched zucchini cubes, blanched carrot cubes, blanched baby corn, shredded cabbage, chopped spring onion greens, oil, pineapple juice, dry red chilli flakes (paprika), dried oregano, salt] | 20 mins | 6 mins | [Indian Stir Fry, International Curries, Saute, Non-stick Pan] | 3Makes 3 servings | Indian | Stir-Fries are exhilarating. They have a peppy crunch and perky flavours that rev up your taste buds! This tasty Pineapple, Bean Sprouts and Veggie Stir-Fry is no different. It is not only tangy and tongue-tickling but also a visual delight. It has a lot of nutrients and roughage, making it a perfect meal to keep you full and help you lose weight. Use only fresh pineapple juice for this recipe, as readymade juices might have some sugar. | [Heat the oil in a broad non-stick pan, add the spring onion whites and sauté on a medium flame for 1 to 2 minutes., Add the red capsicum, zucchini, carrot, baby corn, cabbage and spring onion greens and sauté on a medium flame for another 1 to 2 minutes., Add the pineapple, bean sprouts, pineapple juice, chilli flakes, oregano and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve immediately., 1 cup of pineapple cubes gives ½ cup of unstrained pineapple juice.] | [Energy, 167 calories, Protein, 6.6 gm, Carbohydrate, 27.6 gm, Fat, 3.8 gm, Fibre, 2.7 gm, Iron, 3.4 mg, Folic Acid, 15.5 mcg] | pineapple-bean-sprouts-and-veggie-stir-fry-35070r |
| rcp658 | Pineapple Brandy Flambé | NA | NA | [canned pineapple cubes, brandy, butter, honey, orange juice, vanilla ice cream] | 5 mins | 4 mins | [Fruit Based Indian Desserts, Microwave Desserts, Christmas, Father's Day, Valentines Day Indian recipes, Desserts for Entertaining, Barbeque Party Indian Recipes] | 6Makes 6 servings | Indian | There is a popular lore that flambéing as a cooking technique was discovered in 1895 when a waiter in Monte Carlo accidentally set fire to a pan of crepes he was preparing for the royal family, and the flavour turned out to be marvelous! This story is disputed by culinary historians, but whatever be the origin, flambéing works magic on certain ingredients, especially fruits. A flambé is basically a dish that is topped with flaming brandy. The residue left by the burning liquor imparts an exotic aroma and flavour to the dish. The Pineapple Brandy Flambé is one such exquisite creation, which tastes heavenly when served warm with a topping of vanilla ice-cream. | [Heat the butter in a broad non-stick pan, add the pineapple cubes and sauté on a medium flame for 2 minutes., Add the honey and orange juice, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Just before serving, pour the brandy into a large spoon and warm it on a direct flame. Set alight and pour it over the pineapple., Serve warm with vanilla ice-cream.] | [Energy, 59 cal, Protein, 0.3 g, Carbohydrates, 9.9 g, Fiber, 0.5 g, Fat, 1.7 g, Cholesterol, 5 mg, Sodium, 17.9 mg] | pineapple-brandy-flambé-658r |
| rcp785 | Pineapple Celery and Cottage Cheese Sandwich | Snacks | NA | [brown bread, butter, chopped canned pineapple, chopped celery, paneer (cottage cheese), salt] | 10 mins | 0 mins | [Jain Naashta, Breakfast Sandwiches, Paneer Based Snacks, Sandwich Recipes, Cheese Sandwich, Indian Birthday Party, Western Party] | 4Makes 4 sandwiches | Jain | Be it on a Pizza or on a sandwich, pineapple and cottage cheese always make a great combination. This is because the succulent and mellow flavour of cottage cheese contrasts starkly with the crispness and tang of pineapples! Here, we have made a delicious cold sandwich using this evergreen duo, with a sprinkling of fresh celery to add more zest to it. Keep the pineapples chilled till the moment you assemble the Pineapple, Celery and Cottage Cheese Sandwich, and serve it immediately on preparation to enjoy the cool crispness! Serve with a bowl of hot Grilled Cheese and Vegetable Soup . | [Divide the stuffing into 4 equal portions., Place 2 bread slices on clean, dry surface, apply little butter on both the bread slices., Place a portion of the stuffing on 1 buttered bread slice and cover with another buttered bread slice facing downwards., Repeat steps 2 and 3 to make 3 more sandwiches., Serve immediately] | [Energy, 248 cal, Protein, 9.4 g, Carbohydrates, 31.1 g, Fiber, 0.9 g, Fat, 9.7 g, Cholesterol, 0 mg, Sodium, 12.4 mg] | pineapple-celery-and-cottage-cheese-sandwich-785r |
| rcp41847 | Pineapple Celery Infused Coconut Water | NA | NA | [pineapple cubes, celery (ajmoda), tender coconut water] | 5 mins | 0 mins | [Low Cal Beverages, Healthy Indian Drinks and Juices, Detox Water, Fruit Infused Water, Detox Water with Coconut Water and Fruits, Antioxidant Drinks] | 1Makes 1 servings | Indian | Pineapple Celery Infused coconut water gives you the right amount of electrolytes required when you sweat too much on a hot summers day. Try this drink and you won't regret it. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the fruits and herbs in the pitcher along with coconut water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The fruits and herbs can be discarded or more coconut water can be added to make more detox water. Do not use the fruits and herbs for more than twice. You can also try other Fruit Infused Water recipes from our collection like the Pomegranate Black Grapes Infused Water or Strawberry Spinach Infused Water . | [Put 3 pineapple cubes, celery stick and the remaining 3 pineapple cubes in the infusing tube and close the lid., Fill the bottle with coconut water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 3 to 4 hours.] | [Not Given] | pineapple-celery-infused-coconut-water-41847r |
| rcp3960 | Pineapple Celery Juice, Vitamin B1 Rich Juice | NA | NA | [pineapple cubes, chopped celery (ajmoda), lemon juice, black salt (sanchal), ice-cubes] | 15 mins | 0 mins | [Indian Juices, Low Cal Beverages] | 4Makes 4 glasses | Indian | pineapple celery juice recipe | healthy pineapple celery drink for immunity | anti-inflammatory Indian pineapple juice with celery | with 15 amazing images. pineapple celery juice is a healthy Indian breakfast juice. Learn how to make pineapple juice with celery. pineapple celery juice is a refreshing Indian drink made with pineapple, celery and lemon juice. It is a good source of vitamins, minerals, and antioxidants. Regale your senses with the fresh scents and peppy flavours of pineapple and celery, highlighted with a pinch of black salt in pineapple celery juice! Pineapple gives this fibre-laden drink loads of iron and a good dose of vitamin C too, which improves the absorption of iron by your body. Celery contributes vitamin A to this cooling pineapple celery drink, which is a perfect treat on a hot summer’s day! pineapple celery juice is a low-calorie drink that is also fat-free and cholesterol-free. See one glass of Pineapple celery juice has 80 calories only. It is a good choice for people who are looking for a healthy and refreshing drink. pro tips for pineapple celery juice. 1. You can adjust the amount of celery and pineapple according to your taste preferences. 2. Add 24 ice-cubes. This will chill the juice. 3. Add 1/2 cup cold water. You can increase the water and decrease the ice-cubes as per your requirement. 4. You can add chopped ginger (adrak) for additional flavour. Enjoy pineapple celery juice recipe | healthy pineapple celery drink for immunity | anti-inflammatory Indian pineapple juice with celery | with step by step photos. | [To make pineapple celery juice, in a mixer put pineapple, celery, lemon juice, black salt, 1/2 cup of cold water and blend till smooth., Pour equal quantities of the juice into 4 individual glasses., Serve pineapple celery juice immediately.] | [Energy, 80 cal, Protein, 0.8 g, Carbohydrates, 18.6 g, Fiber, 4.8 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 67.8 mg] | pineapple-celery-juice-vitamin-b1-rich-juice-3960r |
| rcp42090 | Pineapple Chia Seeds and Pear Juice | BreakFast | Veg | [pineapple cubes, chia seeds, pear cubes, black salt (sanchal), cumin seeds (jeera) powder] | 10 mins | 0 mins | [American Breakfast, Indian Juices, Quick breakfast, Mixer, Gluten Free Veg Indian, Vitamin C Rich Indian recipes, Recipes for glowing skin] | 5Makes 5 glasses | Indian | pineapple chia seeds pear juice recipe | healthy chia pineapple juice | sugar free chia fruit juice | healthy chia detox drink | with 11 amazing images. A blend of fruits like pineapple and pear, flavoured with black salt and cumin seeds powder, gives this juice an awesome flavoured sugar free chia fruit juice that is tangy and naturally sweet with a touch of spice. You can have this healthy chia detox drink in the morning with healthy vegetarian breakfast or in between meals. The pineapple is a good source of vitamin C, which further aids in building immunity and increasing your disease fighting capability. This also adds glow to your skin and prevents wrinkles due to ageing. To make pineapple chia seeds pear juice, combine the chia seeds and 3 tbsp of water in a bowl, mix well and keep it aside for 30 minutes. Combine the pineapple, pear and 1½ cups of chilled water in a mixer and blend till smooth. Transfer the pineapple mixture into a deep bowl, add all the remaining ingredients, including the soaked chia seeds and mix very well. Refrigerate the juice for at least 1 hour. Pour equal quantities of the juice into 5 individual glasses and serve chilled. On the other hand, the addition of soaked chia seeds gives the healthy chia pineapple juice an amazing mouth-feel along with a dose of fibre and omega-3 fatty acids . While fibre is a key nutrient to add satiety value and aid in weight loss, the omega – 3 fats help in reducing inflammation in the body, thus benefiting the heart. The chia seeds are also a good source of protein, thus making this drink a true all-rounder. This healthy chia detox drink, is suitable for healthy individuals to those aiming weight loss along with heart patients. However, we do not recommend this juice for diabetics. You can also try other refreshing juices like the Pineapple and Coriander Juice. Tips for pineapple chia seeds pear juice. 1. Choose pineapple which is plump, feel heavy and have a strong sweet, but not fermented, pineapple aroma. 2. In case of pears, look for pears that are firm green coloured pear, but not too hard. This will avoid the need for sugar in this drink. 3. Make sure you serve this juice immediately after preparation because any juice with pineapple tends to get tart and discoloured when left for too long. Enjoy pineapple chia seeds pear juice recipe | healthy chia pineapple juice | sugar free chia fruit juice | healthy chia detox drink | with step by step photos. | [Combine the chia seeds and 3 tbsp of water in a bowl, mix well and keep it aside for 30 minutes., Combine the pineapple, pear and 1½ cups of chilled water in a mixer and blend till smooth., Transfer the pineapple mixture into a deep bowl, add all the remaining ingredients, including the soaked chia seeds and mix very well., Refrigerate the juice for atleast 1 hour., Pour equal quantities of the juice into 5 individual glasses and serve chilled.] | [Energy, 58 cal, Protein, 0.7 g, Carbohydrates, 12.3 g, Fiber, 3.9 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 30.7 mg] | pineapple-chia-seeds-and-pear-juice-42090r |
| rcp2996 | Pineapple Crumble, Fresh Pineapple Crumble | NA | NA | [chopped fresh pineapple, brown sugar, plain flour (maida), muesli, cinnamon (dalchini), nutmeg (jaiphal) powder, soft butter] | 15 mins | 0 mins | [Baked, Island Party, Oven, Iron Rich Indian recipes, Iron Rich Indian Desserts, Iron Rich International Recipes] | 6Makes 6 servings | Indian | Here is a crumbly, melt-in-the-mouth dessert with the peppy flavour of pineapple and the magical touch of spices like nutmeg and cinnamon. Brown sugar and soft butter are essential for the success of the Pineapple Crumble, because they give the right colour and texture. Muesli too plays an important part as it contributes a thoroughly enjoyable crunch to this dessert . The Fresh Pineapple Crumble tends to release a little water after baking, but just go ahead and serve it because it tastes fantastic despite that! When served with a dollop of Vanilla Cream , the combo is irresistible. | [Combine the pineapple and ½ cup of brown sugar in a deep bowl and mix well. Keep aside., Combine the remaining ½ cup of brown sugar, plain flour, muesli, cinnamon powder, nutmeg powder and butter in a deep bowl and mix well. Keep aside., Spread the pineapple-brown sugar mixture in a greased 150 mm. (6") diameter bowl and press it lightly with the back of a spoon., Spread the plain flour-muesli mixture evenly over it and again press it with the back of a spoon., Bake in a pre-heated oven at 180°c (360°f) for 25 minutes., Serve immediately.] | [Energy, 225 cal, Protein, 2.4 g, Carbohydrates, 44.3 g, Fiber, 3 g, Fat, 4.2 g, Cholesterol, 10 mg, Sodium, 48.4 mg] | pineapple-crumble-fresh-pineapple-crumble-2996r |
| rcp35088 | Pineapple Cucumber and Celery Salad ( Multi Vitamin Recipe) | NA | Veg | [cucumber cubes, chopped pineapple, chopped spinach (palak), low-fat curds (dahi), chopped celery, lemon juice, salt, sugar] | 10 mins | 0 mins | [Indian Salads with dressing, Toss & Mix Salads (No cooking), No Cooking Veg Indian, Western Party, Island Party, Pregnancy Salads, Pregnancy Second Trimester Foods] | 4Makes 4 servings | Indian | Cucumbers and pineapples are juicy, refreshing and rich with vitamin C, vitamin E, iron, fibre and water. These foods help in cleansing the system, maintaining body temperature, and hydrate the body. Chopping them up for this salad is a great way begin a meal and ensure that you don’t pile on too many calories. | [Combine all the ingredients along with the curds-celery dressing in a deep bowl and toss well., Serve immediately.] | [Energy, 49 cal, Protein, 1.7 g, Carbohydrates, 9.8 g, Fiber, 3.7 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 47.2 mg] | pineapple-cucumber-and-celery-salad--multi-vitamin-recipe-35088r |
| rcp3597 | Pineapple Cucumber Salad | NA | Veg | [pineapple, cucumber, cherry tomatoes, lettuce, chopped coriander (dhania), lemon juice, honey, roasted chana dal (daria), salt freshly ground black pepper (kalimirch) powder] | 5 mins. | Nil. | [Healthy Indian Recipes, Indian Fruit Salad Recipes, Toss & Mix Salads (No cooking), No Cooking Veg Indian, Island Party, Indian Cancer Patients, Antioxidant Rich Indian] | 4Serves 4. | Indian | Pineapple and cucumbers tossed with coriander and lemon juice furnish a storehouse of vitamin C which is extremely essential to build up your immunity against infections. Honey imparts a delicate sweetness to this tangy salad. Rather than serving it as an occasional treat, make this sweet and sour salad a part of your daily meal and say goodbye to infections! | [In a bowl, combine the lemon juice, honey, chana dal powder, salt and pepper and mix well., Add the rest of the ingredients and toss lightly., Serve immediately.] | [Energy, 50 cal, Protein, 1.4 g, Carbohydrates, 10.5 g, Fiber, 3 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 32.2 mg] | pineapple-cucumber-salad-3597r |
| rcp4246 | Pineapple Cucumber Salad ( Fibre Rich Salad) | NA | NA | [chopped pineapple, cucumber cubes, cherry tomatoes, iceberg lettuce, chopped coriander (dhania), lemon juice, honey, salt, freshly ground black pepper (kalimirch)] | 15 mins | 0 mins | [Jain Pickles / Chutneys / Raita / Salad, American Salads, Light Salads, Toss & Mix Salads (No cooking), Island Party, Low Calorie Salads & Raitas] | 4Makes 4 servings | Jain | pineapple cucumber salad recipe | Indian pineapple cucumber salad with cherry tomatoes | healthy cucumber pineapple salad | with 24 amazing images. pineapple cucumber salad recipe | Indian pineapple cucumber salad with cherry tomatoes | healthy cucumber pineapple salad is a colourful treat for the eyes and a nutri boost for the body. Learn how to make Indian pineapple cucumber salad with cherry tomatoes. Pineapple and cucumbers tossed with coriander furnish a storehouse of fiber . Further the enzyme bromelain in pineapple exhibits antioxidant and anti-cancer properties. The cherry tomatoes, on the other hand, add vitamin A to promote vision. Rather than serving it as an occasional treat, make this Indian pineapple cucumber salad with cherry tomatoes a part of your daily meal and say goodbye to constipation! The dressing is another value addition to this pineapple cucumber salad. The honey imparts a delicate sweetness to this tangy salad, while the lemon juice adds a dose of vitamin C which helps to boost immunity and fight infections. It also has a role in collagen synthesis which makes it a skin friendly nutrient. This sweet and sour healthy cucumber pineapple salad can be enjoyed by weight watchers and heart patients. For diabetics, we recommend them to relish this salad minus the honey. Tips for pineapple cucumber salad. 1. You can add 1 tablespoon chopped parsley to the recipe. 2. Add 2 tablespoons roasted and chopped peanuts will give a good crunch to the salad. 3. Taste the dressing to see if you want more honey, lemon juice, salt or pepper. Enjoy pineapple cucumber salad recipe | Indian pineapple cucumber salad with cherry tomatoes | healthy cucumber pineapple salad | with step by step photos. | [To make pineapple cucumber salad, combine the lemon juice, honey , salt and pepper in a deep bowl and mix well., In a big bowl add all the remaining ingredients., Cover salad with a cling wrap and chill for 1 hour., Add dressing and toss well., Serve the pineapple cucumber salad immediately.] | [Energy, 54 cal, Protein, 1.1 g, Carbohydrates, 11.9 g, Fiber, 2.8 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 34.5 mg] | pineapple-cucumber-salad--fibre-rich-salad-4246r |
| rcp5014 | Pineapple Ginger Cup | NA | NA | [vanilla ice cream, ginger (adrak) biscuits, ginger (adrak) juliennes, chopped pineapple, sugar] | 10 mins | 5 mins | [Fruit Based Indian Desserts, Indian Ice Creams, Indian Sundae, Valentines Day Indian recipes, Thanksgiving, Desserts for Entertaining, Western Party] | 2Makes 2 servings | Indian | Ginger and pineapple complement each other wonderfully in this creamy concoction. | [In a pan combine the pineapple, ginger and sugar with ¼ cup water and bring to a boil. Simmer for a few minutes till the pineapple has softened a little. Cool completely and then chill., When you wish to serve, assemble 2 glasses - beginning with the cooked pineapple and ginger mixture and the layers of the crumbled ginger biscuits and ice-cream., Serve immediately garnished] | [Energy, 355 cal, Protein, 5.8 g, Carbohydrates, 57.5 g, Fiber, 4.6 g, Fat, 11.2 g, Cholesterol, 0 mg, Sodium, 58.1 mg] | pineapple-ginger-cup-5014r |
| rcp41825 | Pineapple Ginger Infused Water | NA | NA | [pineapple cubes, ginger slices] | 5 mins | 0 mins | [Low Cal Beverages, Healthy Indian Drinks and Juices, Detox Water, Fruit Infused Water, Low Calorie Drinks, Antioxidant Drinks] | 1Makes 1 servings | Indian | Pineapple Ginger Infused Water is a gingery flavored detox water that will soothe your stomach. The flavorful blend of pineapple and ginger will make you feel refreshed after a long tiring day. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the pineapple and ginger in the pitcher along with water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The pineapple and ginger can be discarded or more water can be added to make more detox water. Do not use the pineapple and ginger for more than twice. Do try other combos like Strawberry Lemon Basil Infused Water or Pomegranate Apple Infused Water . | [Put 4 pineapple cubes, ginger slices and the remaining 4 pineapple cubes in the infusing tube and close the lid., Fill ¾ of the bottle with water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 2 to 3 hours.] | [Energy, 30 cal, Protein, 0.3 g, Carbohydrates, 7.1 g, Fiber, 1.8 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 23.1 mg] | pineapple-ginger-infused-water-41825r |
| rcp2486 | Pineapple Ice- Cream | NA | NA | [milk, cornflour, sugar, fresh cream, pineapple essence, chopped canned pineapple] | 10 mins | 20 mins | [Indian Ice Creams, Raksha - Bandhan, Christmas, Father's Day, Thanksgiving, Indian Party, Desserts for Entertaining] | 12Makes 12 servings | Indian | pineapple ice cream recipe | Indian homemade pineapple ice cream | pineapple ice cream without ice cream maker | easy pineapple ice cream without condensed milk | with 18 amazing images. pineapple ice cream recipe | Indian homemade pineapple ice cream | pineapple ice cream without ice cream maker | easy pineapple ice cream without condensed milk is a unique flavour to satisfy your sweet tooth. Learn how to make Indian homemade pineapple ice cream. To make pineapple ice cream, combine the cornflour and ½ cup of milk in a bowl, mix well and keep aside. Combine the remaining 2 cups of milk and sugar in a deep non-stick, mix well and cook on a medium flame for 5 minutes. Add the cornflour-milk mixture, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Allow the mixture to cool completely. Once cooled, add the fresh cream and pineapple essence and mix well. Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set. Pour the mixture into a mixer and blend till smooth. Transfer the mixture back into the same aluminium shallow container, add the pineapple and mix well. Cover with an aluminium foil and freeze for approx. 10 hours or till set. Scoop and serve immediately. Who can resist the charm of this tropical fruit? Indeed, the flavour of pineapple is so much fun, and this pineapple ice cream without ice cream maker is no exception. The luscious mouth-feel of a creamy ice-cream combined with the zesty flavour of pineapple makes this ice-cream a blockbuster hit. The delightful texture and intensely rich flavour of thickened full-fat milk contrasts beautifully with the canned pineapple, resulting in an aesthetic easy pineapple ice cream without condensed milk that anyone is bound to fall in love with! Since we have not used fresh pineapple in this recipe, this Indian homemade pineapple ice cream can be made through the year. However, the flavour of pineapple essence and canned pineapple delivers a kick in this yummy ice cream. Tips for of pineapple ice cream. 1. We have used canned pineapple to make this ice-cream, because we can be assured of a good flavour. Fresh pineapple can sometimes be sour or tart, which might ruin the flavour of the ice-cream. 2. After adding the cornflour mixture, ensure to stir continuously to avoid lump formation. 3. Use of full fat milk is extremely necessary to get a creamy taste. 4. The fresh cream used in this recipe is readymade and not the cream formed on top of the milk after boiling. Enjoy pineapple ice cream recipe | Indian homemade pineapple ice cream | pineapple ice cream without ice cream maker | easy pineapple ice cream without condensed milk | with step by step photos. | [Combine the cornflour and ½ cup of milk in a bowl, mix well and keep aside., Combine the remaining 2 cups of milk and sugar in a deep non-stick, mix well and cook on a medium flame for 5 minutes., Add the cornflour-milk mixture, mix well and cook on a medium flame for 4 minutes, while stirring occasionally., Allow the mixture to cool completely. Once cooled, add the fresh cream and pineapple essence and mix well., Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set., Pour the mixture into a mixer and blend till smooth., Transfer the mixture back into the same aluminium shallow container, add the pineapple and mix well. Cover with an aluminium foil and freeze for approx. 10 hours or till set., Scoop and serve immediately.] | [Energy, 109 cal, Protein, 2.1 g, Carbohydrates, 11.1 g, Fiber, 0.2 g, Fat, 5.4 g, Cholesterol, 6.7 mg, Sodium, 11 mg] | pineapple-ice--cream-2486r |
| rcp39718 | Pineapple Jam | NA | Veg | [pineapple cubes, sugar, lemon juice] | 10 mins | 15 mins | [Jams, Mixer, Non Stick Kadai Veg, Quick Indian Sweets, Sweet Recipes for Kids] | 2Makes 2 cups (28 tbsp ) | Indian | There is one one thing that is more satisfying than a loaf of warm bread, and that is fresh, homemade jam! Incidentally, homemade jam does not always take half a day to prepare. Here is a quick recipe that makes two cups of wonderful Pineapple Jam in less than half an hour! For that fresh tang and heavenly mouth-feel, remember to just crush the pineapple coarsely and not grind it smooth. Once cooled, pop the jar of jam into the fridge and use whenever required. | [Put the pineapple cubes in the mixer and blend into a coarse mixture. Keep aside., Head a deep non-stick kadhai, add the coarsely crushed pineapple and sugar, mix well and cook on a medium flame for 15 minutes or till it slightly thickens, while stirring occasionally., Remove from the flame and allow it to cool completely., Once cooled, add the lemon juice and mix well., Refrigerate and store in an air-tight container and use as required.] | [Energy, 38 cal, Protein, 0.1 g, Carbohydrates, 9.2 g, Fiber, 0.7 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 8.3 mg] | pineapple-jam-39718r |
| rcp1643 | Pineapple Jam Filled Bread Tarts | NA | NA | [pineapple jam, chopped pineapple, bread tartlets, crushed digestive biscuits, whipped cream] | 10 mins | 4 mins | [Fruit Based Indian Desserts, Christmas, Children's Day, Indian Birthday Party, Sweet Recipes for Kids] | 10Makes 10 tarts | Indian | Get ready to experience the excitement of melt-in-the-mouth bread tartlets that overflow with fruity fun! Here, bread tartlets are packed with a tangy and creamy pineapple filling, which has a very apt mix of pineapple jam, fruit chunks and whipped cream.The whipped cream balances the tanginess of the pineapples and the sweetness of the jam, giving the filling a very pleasant taste and of course, a lusciously creamy mouth-feel too. Adding crushed digestive biscuits to the pineapple jam mixture is another master stroke, which gives it a soul-warming texture and well-rounded flavour. Serve the Pineapple Jam Filled Bread Tarts immediately on preparation before the filling gets watery. If you like pineapple check out our pineapple based sandwiches and dessert recipes like - Feta and Pineapple Sandwich , Pineapple, Celery and Cottage Cheese Sandwich , Sizzling Pineapple Satay , Pineapple and Raisin Chutney , Pineapple and Cheese Grilled Sandwich , Pineapple-Crumble , Pineapple Basundi , Pineapple Brandy Flambé , Pineapple Sheera and Crunchy Pineapple Cake . | [Combine the pineapple jam and 1 tbsp of water in a broad non-stick pan, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the pineapple, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Remove from the flame, add the digestive biscuits and mix well., Combine the prepared pineapple jam mixture and whipped cream in a deep bowl and mix well. Divide the mixture into 10 equal portions and keep aside., Fill each bread tart with a portion of the pineapple-whipped cream mixture and serve immediately.] | [Energy, 133 cal, Protein, 2.1 g, Carbohydrates, 69.1 g, Fiber, 0.3 g, Fat, 3.8 g, Cholesterol, 0 mg, Sodium, 8.8 mg] | pineapple-jam-filled-bread-tarts-1643r |
| rcp4934 | Pineapple Kesari, Microwave Recipe | NA | NA | [semolina (rava / sooji), pineapple purée, milk, water, sugar, saffron (kesar) strands, milk, ghee, cardamom (elaichi) powder] | 10 mins | 10 mins | [different kinds of sheera, Microwave Desserts, Diwali, Raksha - Bandhan, Ganesh Chaturthi, Indian Party, Desserts for Entertaining] | 6Makes 6 servings | Indian | The Pineapple Kesari is a variant of the ever-popular Kesari Baath, a dessert made in Karnataka. The people there love it so much that they have it even for breakfast! While the original recipe uses fresh, chopped pineapples to flavour the cooked and sweetened semolina, here we have used pineapple puree, so that the flavour is stronger and more uniform. Using a mixture of milk and water to cook the semolina gives it a rich taste, which is further intensified by a dash of spices like saffron and cardamom. Use small/ fine semolina for making kesari as that will give you a nice, smooth halwa-like texture. Preparing the Pineapple Kesari in the microwave oven not only makes the process quicker but also retains the aroma and taste of the pineapple puree very well. You can also use pineapples to make other delicacies like the Pineapple Jam and Pineapple Jam Filled Bread Tarts . | [Combine the saffron and warm milk in a bowl, mix well and keep aside., Combine the pineapple purée and 1 tablespoon of sugar in a microwave safe bowl, mix well and microwave on high for 2 minutes. Keep aside., Combine the milk, water, remaining 4 tbsp of sugar and milk-saffron mixture in another microwave safe bowl, mix well and microwave on high for 2 minutes. Keep aside., Combine the semolina and ghee in another microwave safe bowl, mix well and microwave on high for 2 minutes, stirring after every 30 seconds., Add the semolina to the milk mixture, mix well and microwave on high for 4 minutes., Add the cooked pineapple and cardamom powder and mix well., Serve hot.] | [Energy, 142 cal, Protein, 2.1 g, Carbohydrates, 25.3 g, Fiber, 0.6 g, Fat, 3 g, Cholesterol, 3.1 mg, Sodium, 13.9 mg] | pineapple-kesari-microwave-recipe-4934r |
| rcp42074 | Pineapple Masala Drink | NA | NA | [chopped pineapple, chopped pineapple, powdered sugar, chaat masala, black salt (sanchal), cumin seeds (jeera) powder, salt] | 10 mins | 0 mins | [Indian Drinks / Sharbats, Indian Juices, Indian Party, Mixer, Quick 3 Ingredients, Kitty Party Drinks, Mocktails] | 6Makes 6 glasses | Indian | A chatpata drink of juiced pineapple, perked up with black salt and spice powders like chaat masala, the Pineapple Masala Drink really leaves a tingling sensation on your taste buds. The refreshing drink is further garnished with chopped pineapple pieces, which gives it a nice mouth-feel too. An all-rounder that is guaranteed to delight, the Pineapple Masala Drink must be served immediately after preparation because its flavour and colour lose their original sheen after a while. You can also try other peppy drinks like the Pineapple and Muskmelon Drink or Watermelon and Coconut Water Drink . | [Combine the roughly chopped pineapple and 2 cups of chilled water in a mixer and blend till smooth., Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well., Pour equal quantities of the drink into 6 individual glasses., Serve immediately.] | [Energy, 50 cal, Protein, 0.3 g, Carbohydrates, 11.9 g, Fiber, 2.3 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 29.1 mg] | pineapple-masala-drink-42074r |
| rcp36244 | Pineapple Papaya Smoothie | NA | Veg | [chopped pineapple, chopped papaya, curd (dahi), milk, vanilla extract vanilla essence, ice-cubes] | 10 mins | 0 mins | [Indian Milkshakes & Smoothies, No Cooking Veg Indian, Mixer, Quick 4 Ingredients, Vitamin B1 Thiamine, Calcium Rich Indian Drinks Smoothies Juices, Low Calorie International Recipes] | 3Makes 3 glasses | Indian | pineapple papaya smoothie recipe | pineapple papaya smoothie for weight loss | papaya pineapple Indian smoothie with curds | with 15 images. pineapple papaya smoothie is a refreshing and healthy Indian-inspired breakfast option. Learn how to make pineapple papaya smoothie for weight loss. pineapple papaya smoothie is made with papaya, pineapple, yogurt, milk, vanilla extract, and ice cubes. pineapple papaya smoothie is a delicious and refreshing smoothie that is perfect for a summer day. The ingredients are simple and easy to find, and the instructions are clear and concise. Tangy and crunchy pineapple and sweet and soft papaya might sound contrasting, but they are a perfect combination for a delicious pineapple papaya smoothie! Packed with vitamin C (64.7 mg / cup), pineapple is one such fruit which boosts immunity. They help build our line of defence against diseases by building white blood cells (WBC). Papaya being rich in vitamin A and vitamin C, it helps to protect against heart diseases by oxidising the excess cholesterol. Therefore, all the ingredients in pineapple papaya smoothie are healthy. pineapple papaya smoothie with only 89 calories per glass can be a good choice for a detox drink. It is low in calories and fat, and it is a good source of fiber, vitamins, and minerals. pro tips for pineapple papaya smoothie. 1. Vanilla extract has a sweet and aromatic flavor that can enhance the flavor of other ingredients in a smoothie. Vanilla extract can add depth and complexity to the flavor of a smoothie. 2. Milk can add creaminess to a smoothie, making it more luxurious and flavorful and a good source of calcium and protein. Milk can help to thicken a smoothie, making it more enjoyable to drink. 3. Papaya is naturally sweet, so it can help to sweeten a smoothie without adding any added sugar. The flesh of papaya can help to thicken a smoothie, making it more satisfying and filling. 4. The pineapple papaya smoothie must be served immediately as it has curds in it. 5.If you want to enjoy a cold and refreshing orange banana smoothie, adding ice cubes is a must. The ice cubes will crush as they are blended, which will chill the smoothie and give it a thicker and creamier texture. Enjoy pineapple papaya smoothie recipe | pineapple papaya smoothie for weight loss | papaya pineapple Indian smoothie with curds | with step by step photos. | [To make pineapple papaya smoothie, in a mixer put pineapple, papaya, curd, milk, vanilla extract or essence and ice-cubes., Blend till smooth and frothy., Pour pineapple papaya smoothie into 3 individual glasses., Serve the pineapple papaya smoothie immediately.] | [Energy, 89 cal, Protein, 2.7 g, Carbohydrates, 11.8 g, Fiber, 1.9 g, Fat, 3.4 g, Cholesterol, 8 mg, Sodium, 31.7 mg] | pineapple-papaya-smoothie-36244r |
| rcp5672 | Pineapple Passion | NA | NA | [pineapple cubes, papaya cubes, grated coconut, ice-cubes] | 10 mins | 0 mins | [Indian Milkshakes & Smoothies, Christmas, Father's Day, Children's Day, Valentines Day Indian recipes, Indian Birthday Party, Island Party] | 5Makes 5 glasses | Indian | Take a trip to the tropics with this refreshing drink! Pineapple Passion uses a classic combination of pineapple and coconut, fortifying it with some papaya for texture and volume. Coconut and papaya play an important role in toning down the acidic mouth-feel of pineapple, making this drink a thoroughly pleasant yet exciting treat to the taste buds. | [Combine the pineapple, papaya, coconut and ice-cubes in a juicer and blend till smooth., Pour equal quantities into 5 individual glasses and serve immediately.] | [Energy, 116 cal, Protein, 1.4 g, Carbohydrates, 23 g, Fiber, 5.2 g, Fat, 2.1 g, Cholesterol, 0 mg, Sodium, 54.1 mg] | pineapple-passion-5672r |
| rcp40246 | Pineapple Raita | NA | Veg | [chopped canned pineapple, whisked curds (dahi), powdered sugar, cumin seeds (jeera) powder, salt] | 5 mins | 0 mins | [Indian Veg Recipes, Raitas, Karwa Chauth, Navratri Vrat, Shravan, Indian Party, Omega 6 Fatty Acids] | 1Makes 0.75 cup | Indian | Tangy and sweet pineapples combine very artistically with whisked curds and spice powders to make a tongue-tickling Pineapple Raita that is a perfect accompaniment for parathas. Use canned pineapple in Pineapple Raita to avoid the risk of tartness in the fresh fruit. Also, make sure you use fresh curds and not sour curds to make this fruity treat. Keep the Pineapple Raita chilled till you serve to preserve the freshness. There are many delicious ways to use canned pineapple, check out our collection of recipes using canned pineapple. Do make this Pineapple Raita at home and trust me you will love it. You can add pomegranate to make it a Pineapple Pomegranate Raita which will keep you cool during hot summer days. Enjoy how to make Pineapple Raita recipe with detailed step by step photos below. | [To make pineapple raita, combine all the ingredients in a deep bowl and mix well., Refrigerate the pineapple raita for atleast 1 hour and serve chilled with paratha or subzi of your choice.] | [Energy, 215 cal, Protein, 6 g, Carbohydrates, 21.8 g, Fiber, 0.6 g, Fat, 8.8 g, Cholesterol, 21.3 mg, Sodium, 26.1 mg] | pineapple-raita-40246r |
| rcp41843 | Pineapple Red Capsicum Infused Water | NA | Veg | [pineapple cubes, red capscium cubes] | 5 mins | 0 mins | [Low Cal Beverages, Healthy Indian Drinks and Juices, Detox Water, Fruit Infused Water, Detox Water with Fruits and Vegetables, Antioxidant Drinks] | 1Makes 1 servings | Indian | Pineapple Red Capsicum Infused water has the combination of pineapple and red capsicum which looks beautiful in the fruit infused bottle. This amazing fruit and veggie combination will add the right amount of sweetness as well as Vitamin C which helps to detoxify your system. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the fruits and vegetables in the pitcher along with water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The fruits and vegetables can be discarded or more water can be added to make more detox water. Do not use the fruits or vegetables for more than twice. You can also try other Fruit Infused Water recipes from our collection like the Pink Guava Lemon Grass Infused Water or Pear Cinnamon Honey Infused Water . | [Put 3 pineapple cubes, all the capsicum cubes and the remaining 3 pineapple cubes in the infusing tube and close the lid., Fill ¾ of the bottle with water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 3 to 4 hours.] | [Not Given] | pineapple-red-capsicum-infused-water-41843r |
| rcp2075 | Pineapple Sandesh, Paneer Mithai with Pineapple | NA | Veg | [chopped canned pineapple, pineapple essence, milk, lemon juice, powdered sugar, food colour] | 5 mins | 5 mins | [Bengali Sweets, Easy Indian Veg, Chenna, Fruit Based Indian Desserts, Traditional Indian Mithai, Diwali, Diwali Sweets Mithai] | 10Makes 10 sandesh | Bengali | One of the most traditional Indian mithais gets a fruity twist in this recipe. By mixing chopped canned pineapples with this paneer-based sweet, we balance the dairy flavour and introduce an exciting tanginess that makes it appeal to everybody. We have used canned pineapples to make this, because fresh pineapples might sometimes be a little tart. Refrigerate the Pineapple Sandesh for sometime before serving, so that the sweet sets well. This mithai also tastes best when it is chilled. When the urge for a sweet treat strikes cook up this Bengali delicacy and to further enhance it top it with Rabri Cream and chopped mixed fruits or chopped mixed nuts . | [Boil the milk in a deep non-stick pan on a high flame for 3 to 4 minutes, while stirring occasionally., Add the lemon juice, mix well and cook on a slow flame for 1 minute, while stirring continuously., Strain the mixture using a strainer and allow all the whey to drain out., Put the mixture in a thali and knead well till smooth., Add the powdered sugar, pineapple essence, yellow food colour and pineapple and mix well., Divide the mixture into 7 equal portions and roll each portion into a ball and then flatten it lightly. Make a depression in the centre using your index finger., Refrigerate for 30 minutes and serve.] | [Energy, 57 cal, Protein, 1.8 g, Carbohydrates, 4.5 g, Fiber, 0.1 g, Fat, 2.6 g, Cholesterol, 6.4 mg, Sodium, 7.6 mg] | pineapple-sandesh-paneer-mithai-with-pineapple-2075r |
| rcp33008 | Pineapple Sheera ( Low Calorie Healthy Cooking ) | BreakFast | NA | [pineapple purée, sugar, ghee, semolina (rava), low-fat milk, sugar substitute, saffron (kesar) strands low-fat milk, cardamom (elaichi) powder, saffron (kesar) strands] | 5 mins | 20 mins | [Maharashtrian, Maharashtrian Breakfast, different kinds of sheera] | 4Makes 4 servings | Maharashtrian | Afruity delight that is low in calories yet very tasty. Fresh pineapple puree perks up the flavour,however you need to cook it with sugar to get the real flavour. | [Combine the pineapple purée and sugar in a kadhai, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally and keep aside., Heat the ghee in a deep kadhai, add the semolina, mix well and sauté on a slow flame for 5 to 7 minutes, till light pink in colour, while stirring continuously., Add the milk, 2 cups water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Add the sugar substitute, mix well and cook on a medium flame for 1 to 2 minutes, till dry, while stirring continuously., Add the prepared pineapple mixture, mix well and cook on a slow flame for 2 to 3 minutes, while stirring continuously., Add the saffron-milk mixture and cardamom powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Sprinkle a few strands of saffron in a glass bowl, add the prepared sheera and demould it on a serving plate and serve immediately.] | [Energy, 204 cal, Protein, 5.6 g, Carbohydrates, 37.1 g, Fiber, 1.2 g, Fat, 3.6 g, Cholesterol, 0 mg, Sodium, 46.9 mg] | pineapple-sheera--low-calorie-healthy-cooking--33008r |
| rcp4687 | Pineapple Sweet Lime Drink | BreakFast | NA | [pineapple cubes, sweet lime (mosambi) segments, soaked garden cress seeds, ice-cubes] | 5 mins | 0 mins | [Low Cal Beverages, Mixer, Healthy Indian Breakfast, Typhoid, Indian Home Remedies for Sunstroke, Iron Rich Indian Breakfast, Iron Rich Indian Juices] | 4Makes 4 glasses | Indian | pineapple sweet lime drink recipe | mosambi pineapple juice with halim | healthy Indian pineapple sweet lime juice with garden cress | with 15 amazing images. pineapple sweet lime drink is a healthy Indian juice made from pineapple and mosambi. Learn how to make healthy Indian pineapple sweet lime juice with garden cress. pineapple sweet lime drink can indeed be a good option for detox and weight loss due to its low calorie content. It is important to note that weight loss is a result of a combination of factors, including a balanced diet and regular exercise. A wise combination of fruits results in a peppy pineapple sweet lime juice that has just the right level of tanginess! The addition of garden cress seeds to the pineapple sweet lime drink not only enhances its nutrition and flavor but also provides a good source of iron. Garden cress seeds are known to help overcome anaemia and offer 12 mg of iron per tablespoon. By pooling in a lot more nutrients and fibre, pineapple sweet lime drink helps digestion and relieves stress. With only 72 calories for a glass of pineapple sweet lime drink, this is perfect breakfast juice to start your day on a healthy note. To ensure the freshness of the pineapple sweet lime juice, it is recommended to serve it fresh and not let it sit for too long. pro tips for pineapple sweet lime drink. 1. Add 20 ice cubes. This will chill the juice. 2. Remove the pith ( white line ) of the mosambi with a knife. Also remove the seeds. Discard pith and seeds of sweet lime. 3. Pineapple is naturally sweet, so you don't need to add any additional sugar to your pineapple sweet lime drink. Enjoy its natural sweetness! Enjoy pineapple sweet lime drink recipe | mosambi pineapple juice with halim | healthy Indian pineapple sweet lime juice with garden cress | with step by step photos. | [To make pineapple sweet lime drink combine, pineapple, sweet lime, ice-cubes along with 1/3 rd cup chilled water and blend in a mixer till smooth., Pour equal quantities of the juice into 4 individual glasses., Top with garden cress seeds., Serve pineapple sweet lime drink chilled.] | [Energy, 72 cal, Protein, 2 g, Carbohydrates, 12.8 g, Fiber, 3.5 g, Fat, 1.5 g, Cholesterol, 0 mg, Sodium, 18.2 mg] | pineapple-sweet-lime-drink-4687r |
| rcp4682 | Pineapple, Apple and Cucumber Juice | BreakFast | NA | [pineapple cubes, apple cubes, cucumber cubes] | 5 mins | 0 mins | [Indian Juices, Juicer and Hopper, Healthy Indian Breakfast, Jaundice Diet, Typhoid, Home Remedies Anorexia, Iron Rich Indian Juices] | 2Makes 2 small glasses | Indian | pineapple apple and cucumber juice | detox pineapple cucumber drink | weight loss apple pineapple juice | healthy apple cucumber drink | with 10 amazing images. A glass of this healthy apple cucumber drink early morning is sure to keep you fresh through the day. Learn how to makepineapple apple and cucumber juice | detox pineapple cucumber drink | weight loss apple pineapple juice | healthy apple cucumber drink | This refreshing and hydrating weight loss apple pineapple juice is a great way to start your day. The pineapple and apple provide sweetness, while the cucumber adds a refreshing and crisp flavor. This detox pineapple cucumber drink is rich in fibre, antioxidants, also a good source of vitamins C and K, as well as potassium. Pineapple not only adds slight tang but also adds a dose of vitamin C which build your immunity. Pro tips to make pineapple apple and cucumber juice: 1. If you find difficulty while blending the juice add little water and then blend. 2. Serve the juice immediately to avoid it from getting discoloration. 3. Do not peel the fruits and do not strain the juice to avail its best benefits. Enjoy pineapple apple and cucumber juice | detox pineapple cucumber drink | weight loss apple pineapple juice | healthy apple cucumber drink | with detailed step by step photos. | [To make pineapple apple and cucumber juice, add the pineapple cubes, apple cubes and cucumber cubes a few at a time in the hopper., Pour equal quantities of the juice into 2 individual glasses., Serve the pineapple apple and cucumber juice immediately., This combination does not turn out well in a juicer because the texture of the ingredients are hard.] | [Energy, 98 cal, Protein, 0.8 g, Carbohydrates, 22.2 g, Fiber, 6.7 g, Fat, 0.6 g, Cholesterol, 0 mg, Sodium, 59.6 mg] | pineapple-apple-and-cucumber-juice-4682r |
| rcp41242 | Pineapple, Blueberry and Coconut Drink | NA | NA | [chopped pineapple, blueberry crush, coconut water, chopped pineapple] | 10 mins | 0 mins | [Innovative Indian Recipes, Cocktails, Christmas, Indian Birthday Party, Western Party, Cocktail Party, Birthday Party Drinks] | 2Makes 2 glasses | Indian | Zesty to the core, the Pineapple, Blueberry and Coconut Drink combines the peppy flavours of pineapple and blueberries with the tingling mouth-feel of coconut water. Top the drink with some chopped pineapple to get a heavenly mouth-feel. Moreover, the attractive colour of the drink, derived from the blueberry crush, contrasts beautifully with the chopped pineapple making it a treat to your eyes as well! Enjoy this drink really chill... If you loved this recipe, you are sure to like more of our coconut flavoured drinks like Coconut and Orange Drink , Coconut and Papaya Drink , Coconut Pineapple Drink , Coconut Rose Drink and Coconut Kewra Drink . | [Combine all the ingredients in a mixer and blend till smooth., Pour equal quantities of the mixture into 2 individual glasses., Serve chilled garnished with pineapple.] | [Energy, 212 cal, Protein, 1.5 g, Carbohydrates, 48.6 g, Fiber, 12.5 g, Fat, 1.5 g, Cholesterol, 0 mg, Sodium, 43.6 mg] | pineapple-blueberry-and-coconut--drink-41242r |
| rcp5229 | Pineapple, Celery and Cottage Cheese Sandwich | BreakFast | NA | [chopped pineapple, chopped celery, grated paneer (cottage cheese), salt, brown bread slices, butter] | 10 mins | 0 mins | [Quick breakfast, Jain Breakfast, Sandwich Recipes, Cheese Sandwich, Christmas, Children's Day, High Tea Party] | 4Makes 4 sandwiches | Jain | Be it on a pizza or on a sandwich, pineapple and cottage cheese always make a great combination. This is because the succulent and mellow flavour of cottage cheese contrasts starkly with the crispness and tang of pineapples! Here, we have made a delicious cold sandwich using this evergreen duo, with a sprinkling of fresh celery to add more zest to it. Keep the pineapples chilled till the moment you assemble the Pineapple, Celery and Cottage Cheese Sandwich, and serve it immediately on preparation to enjoy the cool crispness! The sweet and mellowed taste of the sandwich will pair off well with tangy and semi spicy Lentil, Tomato and Spinach Soup . | [Combine the pineapple, celery, paneer and salt in a deep bowl and mix well., Divide the mixture into 4 equal portions and keep aside., Place 2 bread slices on a clean, dry surface and butter them lightly., Spread a portion of the mixture evenly over one of the bread slice and sandwich it using another bread slice with the buttered side facing downwards., Cut the sandwich diagonally into 2 equal pieces., Repeat steps 3 to 5 to make 3 more sandwiches., Serve immediately.] | [Energy, 277 cal, Protein, 9.7 g, Carbohydrates, 31.3 g, Fiber, 1.3 g, Fat, 12.5 g, Cholesterol, 7.5 mg, Sodium, 43.1 mg] | pineapple-celery-and-cottage-cheese-sandwich-5229r |
| rcp38862 | Pineapple, Papaya and Aloe Vera Juice | BreakFast | NA | [pineapple cubes, papaya cubes, chopped aloe vera, lemon juice, honey, crushed ice] | 5 mins | 0 mins | [Healthy Indian Recipes, Indian Juices, Juicer and Hopper, Indian Cancer Patients, Antioxidant Rich Indian, Fresh Juices, Lower Blood Pressure Breakfast] | 2Makes 2 small glasses | Indian | A bright-coloured orange drink to welcome a clear, sunny day! You will love this tasty drink as it innovative and extremely healthy too, with the goodness of fresh aloe vera. While the pineapple, papaya and aloe vera juice is a good addition to anybody’s breakfast , it is highly recommended for those with hypertension. Aloe vera helps manage blood pressure as it dilates capillaries and enhances circulation, thus ensuring a proper flow of blood. It is also rich in vitamin c, which according to scientific research helps lower blood pressure. Besides, aloe vera also works wonders for the skin! a diet that includes natural sources of potassium, such as pineapples, lessens the effect of sodium and thus lowers blood pressure. Coming to papaya, this wonderful fruit not only adds bulk to the juice but also contains a compound called papain, which helps to regulate blood pressure . | [Add the pineapple cubes, papaya cubes and aloe vera blend in a juicer till smooth., Strain the juice using a strainer., Add the lemon juice and honey and mix well., Add some crushed ice in 2 individual glasses and pour equal quantities of the juice over it., Serve immediately., This recipe doesn’t turn out good in a hopper because aloe vera is too sticky to pass it through the hopper.] | [Energy, 57 cal, Protein, 0.6 g, Carbohydrates, 13.6 g, Fiber, 2.2 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 25 mg] | pineapple-papaya-and-aloe-vera-juice-38862r |
| rcp41315 | Pineapple, Sweetlime and Orange Juice | NA | NA | [pineapple cubes, chopped sweet lime (mosambi) segments, chopped orange segments, sugar, ice cubes] | 15 mins | 0 mins | [Indian Juices, Mixer] | 4Makes 4 glasses | Indian | A fresh burst of flavours is just what you expect from a combo of fresh fruits, and this juice made of pineapple and citrus fruits will unfailingly deliver what you expect! Indeed, this combination of tangy and sweet fruits has a tingling taste that is very refreshing. It is also very easy to make because the fruits are all common ones that you will get readily in the market. Since this Pineapple, Sweet Lime and Orange Juice is made with fresh fruits, you might want to vary the amount of sugar according to the natural sweetness of the fruits. Give other juice like Pear and Pomegranate Juice and Spinach and Yogurt Flat Bread a try too. | [Combine all the ingredients in a mixer and blend till smooth., Pour equal quantities of the juice into 4 individual glasses., Serve immediately.] | [Energy, 118 cal, Protein, 1.5 g, Carbohydrates, 26.9 g, Fiber, 4.7 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 18.5 mg] | pineapple-sweetlime-and-orange-juice-41315r |
| rcp2263 | Pinepple flan | NA | NA | [Basic Sponge Cake, pineapple slices, vanilla ice-cream, red jelly, sweetened cream, custard powder, tinned glace] | 30 mins. | 15 mins. | [Mother's Day, Father's Day, Valentines Day Indian recipes, Thanksgiving] | 10Serves 10 | Indian | A royal combination of cake, ice - cream, jelly and fruit. | [Grease and dust a 175 mm. or 200 mm. ( 7"or 8" ) diameter flan tin and pour the cake mixture into it., Bake in a hot oven at 450°F for 12 to 15 minutes., The cake is ready when it leaves the sides of the tin and is springy to touch., Take out from the oven and leave for 1 minutes. Invert the tin over a rack and tap sharply to remove., Cool the flan., Chop the pineapple slices and keep aside the syrup., Sprinkle a little syrup over the flan and allow to soak. Repeat after 10 minutes Be sure that the flan is moist., Dissolve the jelly in 11/2 teacups of bpiling water.Set it in a small mould in the refrigerator., When set, dip the mould in hot water for a few seconds. Loosen the sides with a knife and invert into the centre of the flan. Surround the jelly with the ice - cream and chopped pineapple., Decorate with cherries and serve with fresh sweetened cream or thin custard.] | [Not Given] | pinepple-flan-2263r |
| rcp33471 | Pink Glow ( Eat Well Stay Well Recipes ) | NA | Veg | [oranges, carrot, beetroot, strawberries, ice] | 20 mins | 0 mins | [Cooking Basics, Indian Mocktails, No Cooking Veg Indian, Mixer, Recipes for glowing skin, Iron Rich Indian Juices, Fresh Juices] | 4Makes 4 glasses | Indian | Pink glow, refreshing as ever, this drink is a must to keep your skin glow pink. Strawberries are rich in antioxidants and vitamin c, both required to maintain good skin. Antioxidants like carrots, oranges, strawberries etc protect skin from its damage. Iron maintains blood supply to skin, keeping it supple and healthy. | [Combine all the ingredients together and blend in a mixer till smooth., Strain the juice using a strainer, add the ice and mix well., Place ¼ cup of ice each in 4 individual glasses and pour equal quantities of the juice over it. Serve immediately.] | [Energy, 235 cal, Protein, 4.1 g, Carbohydrates, 52.6 g, Fiber, 12.6 g, Fat, 1 g, Cholesterol, 0 mg, Sodium, 95.9 mg] | pink-glow--eat-well-stay-well-recipes--33471r |
| rcp41804 | Pink Guava Apple Infused Water | NA | NA | [guava cubes, apple cubes] | 5 mins | 0 mins | [Low Cal Beverages, Healthy Indian Drinks and Juices, Detox Water, Fruit Infused Water, Recipes while on chemotherapy, Detox Water with Fruits, Antioxidant Drinks] | 1Makes 1 servings | Indian | Pink Guava Apple Infused Water is quite refreshing and filled with antioxidants. It will help you in improving your mood and will keep you relaxed. Sip on Pink Guava Apple Infused Water to get hydrated. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the fruits in the pitcher along with water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The fruits can be discarded or more water can be added to make more detox water. Do not use the fruits for more than twice. You can also try Lemony Papaya Infused Water and Kiwi Watermelon Infused Water . | [Put 4 pink guava cubes, all the apple cubes and the remaining 4 pink guava cubes in the infusing tube and close the lid., Fill ¾ of the bottle with water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 2 to 3 hours.] | [Not Given] | pink-guava-apple-infused-water-41804r |
| rcp41826 | Pink Guava Lemon Grass Infused Water | NA | NA | [guava cubes, lemon grass stalks] | 5 mins | 0 mins | [Low Cal Beverages, Healthy Indian Drinks and Juices, Detox Water with Fruits, Spices and Herbs, Antioxidant Drinks] | 1Makes 1 servings | Indian | Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the fruit and herbs in the pitcher along with water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The fruit and herbs can be discarded or more water can be added to make more detox water. Do not use the fruit and herbs for more than twice. You will also enjoy other combos like Sweet Lime Coriander Mint Infused Water , Apple Cinnamon Infused Water and Kiwi Watermelon Infused Water . | [Put all the pink guava cubes and the lemon grass in the infusing tube and close the lid., Fill ¾ of the bottle with water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 2 to 3 hours.] | [Not Given] | pink-guava-lemon-grass-infused-water-41826r |
| rcp40808 | Pink Lemonade | NA | NA | [rose syrup, soda, mint leaves (pudina), lemon juice, powdered sugar, salt] | 5 mins | 0 mins | [Indian Drinks / Sharbats, Indian Mocktails, Raksha - Bandhan, Christmas, Father's Day, Children's Day, Indian Party] | 3Makes 3 servings | Indian | pink lemonade recipe | homemade pink lemonade Indian style | classic summer lemonade drink | with 14 amazing images. old fashioned pink lemonade is perfect for a hot summer day. Learn how to make homemade pink lemonade. To make pink lemonade, combine the mint leaves and 1 tbsp of water in a mortar pestle and crush it lightly. Combine the mint mixture, lemon juice, powdered sugar, rose syrup and salt in a deep bowl and mix well. Add the soda and mix well. Serve immediately. This old fashioned pink lemonade features a perfect blend of soothing rose syrup and peppy lemon juice, with mint leaves for added zing. The muddling of mint leaves not only brings out the true flavour of mint, but the crushed mint leaves give a pleasant mouthfeel too! This fresh herby touch is a treat for your senses. These brilliant flavours are topped with chilled soda to make a thoroughly refreshing classic summer lemonade drink. The best part about this drink is that it doesn’t even call for making any syrup or mixture and refrigerating. Serve this homemade pink lemonade to guests – be it kids or adults, you are sure to be much-admired. Tips for pink lemonade. 1. Make sure the soda is absolutely chill because adding ice separately will dilute the drink. 2. Also do not forget the salt, although just a pinch of it is used, because it helps to sharpen the myriad flavours of this drink. 3. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. Check out for more refreshing recipes using the bubbly soda that is served chilled or over ice-cubes - Apple and Orange Drink, Guava Spritzer, Ginger Beer , Caribbean Dawn, Strawberry Cocktail etc. pink lemonade recipe | homemade pink lemonade Indian style | classic summer lemonade drink | with step by step photos below. | [Combine the mint leaves and 1 tbsp of water in mortar pestle and crush it lightly., Combine the mint mixture, lemon juice, powdered sugar, rose syrup and salt in a deep bowl and mix well., Add the soda and mix well., Serve immediately.] | [Energy, 217 cal, Protein, 0.2 g, Carbohydrates, 54.3 g, Fiber, 0.3 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 267.1 mg] | pink-lemonade-40808r |
| rcp40924 | Pink Pot Rice, Cheesy Beetroot Rice | Dinner | Veg | [grated processed cheese, butter, plain flour (maida), milk, salt freshly ground black pepper (kalimirch), grated beetroot, cooked long grained rice, oil, chopped garlic (lehsun), salt, dry red chilli flakes (paprika), dried rosemary] | 15 mins | 10 mins | [One Dish Vegetarian Meals, One Meal Dinner, International Favourites, Western Party, Non-stick Pan] | 2Makes 2 servings | NA | The Pink Pot Rice is a cheesy one-dish meal that is sure to catch your fancy with its rich taste and captivating appearance. A cheesy white sauce gives this rice preparation a luscious mouth-feel, while beetroot gives it a pleasant flavour and bright colour. A couple of herbs and spices thrown into the pot give the Cheesy Beetroot Rice a fabulous aroma while also enhancing the flavour. Serve this rice dish immediately on preparation because it contains cheese, and will lose its texture over time. | [Heat the butter in a broad non-stick pan, add the plain flour, mix well and cook on a medium flame for 30 seconds., Add the milk, mix well and cook on a medium flame for 2 minutes, while stirring continuously using a whisk., Add the cheese, salt and pepper, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside., Heat the oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add the beetroot, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the Cheesy white sauce, chilli flakes, and rosemary, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the cooked rice and salt, mix well and cook on a medium flame for 1 to 2 minutes ,while stirring occasionally., Serve immediately.] | [Energy, 647 cal, Protein, 15.6 g, Carbohydrates, 64.1 g, Fiber, 3.8 g, Fat, 33.4 g, Cholesterol, 0 mg, Vitamin A, 582.7 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.2 mg, Vitamin B3, 1.6 mg, Vitamin C, 4.4 mg, Folic Acid, 12.2 mcg, Calcium, 433.8 mg, Iron, 1.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 92.9 mg, Potassium, 133.7 mg, Zinc, 1.2 mg] | pink-pot-rice-cheesy-beetroot-rice-40924r |
| rcp42923 | Pink Sauce Pasta | Dinner | Veg | [butter, plain flour (maida), milk, grated processed cheese, dried oregano, salt, nutmeg (jaiphal) powder, olive oil, butter, chopped garlic (lehsun), chopped onions, chopped basil, kashmiri red chilli powder, tomato pulp, tomato ketchup, dried mixed herbs, dry red chilli flakes (paprika), salt, cooked penne, chopped basil basil, grated processed cheese, grated parmesan cheese, garlic bread] | 20 mins | 17 mins | [Italian Veg Pasta, Italian Main Dish, One Dish Vegetarian Meals, One Meal Dinner, White Sauce Pasta, Red Sauce Pasta, Christmas] | 3Makes 3 servings | Italian | pink sauce pasta recipe | Indian style pink sauce pasta | Italian creamy pink sauce pasta | red and white sauce pasta | with 49 amazing images creamy pink sauce pasta is a unique delicious pasta recipe made using combination of red and white sauce. Learn how to make pink sauce pasta recipe | Indian style pink sauce pasta | Italian creamy pink sauce pasta | red and white sauce pasta. Perfectly cooked pasta is the first step to making a successful pasta dish. pink sauce pasta is ideal for kitty parties, get-togethers or just a nice weekend dinner. It has the perfect tanginess of the red sauce, and creaminess from white sauce without being too rich and heavy. Finally garnish creamy sauced pasta with some freshly grated parmesan cheese and fresh basil leaves. creamy pink sauce pasta is best served with homemade garlic bread. Tips to make pink sauce pasta recipe: 1. Make sure not to overcook pasta as it becomes mushy when added to the sauce and cooked further. 2. You can also add vegetables of your choice such as broccoli, coloured capsicum or sweetcorn. 3. Just before serving add pasta in the sauce and cook. 4. Serve pink sauce pasta immediately for better taste and flavour, it tends to become dry as it cools down. 5. If you are serving it later, add little water, re-heat and serve Enjoy pink sauce pasta recipe | Indian style pink sauce pasta | Italian creamy pink sauce pasta | red and white sauce pasta | with detailed step by step iamges. | [To make white sauce, heat the butter in a broad non-stick pan, add the plain flour and cook on a slow flame for 1 minute, while stirring continuously., Add the milk, mix well and cook on a medium flame for 1 minute, while stirring continuously., Add grated cheese, mix well and cook on a medium flame for 2 minutes, or till the sauce thickens, while stirring continuously., Add the oregano, salt, pepper and nutmeg powder, mix well and cook on a medium flame for 1 minute. Keep aside., To make red sauce, heat olive oil and butter in deep non-stick pan, add garlic and sauté on a medium flame for 1 minute., Add onions and sauté on medium flame for 2 minutes., Add the basil leaves and kashmiri chilli powder and mix well., Add the tomato pulp, mix well and cook on medium flame for 2 to 3 minutes, while stirring occasionally., Add tomato ketchup, mixed herbs, chilli flakes and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., To make the pink sauce pasta, add the prepared white sauce in the red sauce, mix well and cook on medium flame for 1 minute, while stirring occasionally., Add the cooked pasta, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add grated cheese, mix well and cook on medium flame for 1 minute, while stirring occasionally., Finally top it with parmesan cheese and basil leaves., Serve the pink sauce pasta immediately with garlic bread.] | [Energy, 443 cal, Protein, 16.6 g, Carbohydrates, 50 g, Fiber, 2.5 g, Fat, 19.4 g, Cholesterol, 45.5 mg, Sodium, 406.4 mg] | pink-sauce-pasta-42923r |
| rcp780 | Pink Surf | NA | NA | [strawberry puree, lemon juice, sugar, crushed ice, chilled soda] | a few | 0 mins | [] | 6Serves 6. | NA | Strawberries are straightway linked to one of the greatest tournaments on earth-Wimbledon. | [Blend all the ingredients except ice and soda in a liquidiser., Put the crushed ice, top with soda, stir once and serve immediately.] | [Protein, 0.3 g, Cho, 12.4 g, Fat, 0.2 g] | pink-surf-780r |
| rcp2315 | Pinwheel Sandwiches | BreakFast | NA | [bread slices, mixed fruit jam, cheese spread, mustard (rai/ sarson) sauce, butter, green chutney, sliced coloured capsicum, chopped black olives] | 15 mins | 0 mins | [American Breakfast, Bread Snack, Kitty Party, Kitty Party Sandwiches, Indian Travel Food Sandwiches] | 14Makes 14 pinwheel sandwiches (14 pinwheel sandwich ) | Indian | pinwheel sandwich recipe | pin wheel sandwich | pinwheel sandwich for parties | jam pinwheel sandwich | pinwheel sandwich with bread is a favourite kid’s birthday party snack. Learn how to make pinwheel sandwich with bread. In pinwheel sandwich recipe flattened slices of bread are layered with jam, cheese and green chutney, and rolled up into pinwheels. Slices of capsicum and olives add crunch and tangy quotient, making this sandwich a real tongue-tickler. That’s your pinwheel sandwich with bread. To make pinwheel sandwich, remove the crust from all the bread slices and discard them. Flatten each bread slice using a rolling pin. Place a bread slice on a clean, dry surface and spread 1 tsp of jam evenly over it. Place another bread slice over it and spread 1 tsp of cheese spread and ½ tsp of mustard paste evenly over it. Put the third bread slice on top and spread ½ tsp of butter and ½ tsp of green chutney evenly over it. Place a few capsicum slices on one side of the sandwich and top it with 1 tsp of olives evenly over it. Tightly roll the bread slices from the capsicum and to the other end to make a roll. Cut the roll into 7 equal portions using a sharp knife. Servejam pinwheel sandwich. Pin wheel sandwich is a delightful sweet and spicy snack with a tantalizing flavour and attractive appearance, which makes it ideal to serve at small parties. Tips for pinwheel sandwich. 1. Use absolutely fresh bread for the recipe, else the bread will break while rolling. 2. For kid’s, black olives can be replaced with grated carrot. 3. Remember to serve pinwheel sandwich recipe immediately. Enjoy pinwheel sandwich recipe | pin wheel sandwich | pinwheel sandwich for parties | jam pinwheel sandwich | with step by step photos and video below. | [Remove the crust from all the bread slices and discard them., Flatten each bread slice using a rolling pin., Place a bread slice on a clean, dry surface and spread 1 tsp of jam evenly over it., Place another bread slice over it and spread 1 tsp of cheese spread and ½ tsp of mustard paste evenly over it., Put the third bread slice on top and spread ½ tsp of butter and ½ tsp of green chutney evenly over it., Place a few capsicum slices on one side of the sandwich and top it with 1 tsp of olives evenly over it., Tightly roll the bread slices from the capsicum and to the other end to make a roll., Cut the roll into 7 equal portions using a sharp knife., Repeat step 3 to 8 to make more pinwheel sandwiches., Serve immediately.] | [Energy, 28 cal, Protein, 0.8 g, Carbohydrates, 10.5 g, Fiber, 0 g, Fat, 0.5 g, Cholesterol, 1.2 mg, Sodium, 10.4 mg] | pinwheel-sandwiches-2315r |
| rcp22571 | Pita Bread, Lebanese Whole Wheat Pita Bread | NA | NA | [whole wheat flour (gehun ka atta), dry yeast, sugar, olive oil, salt, whole wheat flour (gehun ka atta)] | 5 mins | 8 mins | [Lebanese Breads, Lebanese Basic, Bread Snack, Western Party, Cocktail Party] | 3Makes 3 pita breads | Lebanese | pita bread recipe | Indian style pita bread | healthy whole wheat pita bread | pita bread on tava | with 22 amazing images. pita bread is a famous Lebanese flat bread sold all over the world and we show you the Indian style pita bread recipe. A popular bread from Mediterranean cuisine, pita bread can be had as it is with Hummus or used to make tasty dishes like Falafel. Our pita bread recipe is yeast leavened bread made with whole wheat flour. The pocket in the bread is created because of the steam. pita bread recipe is traditionally baked but we have here shared a pita bread on tava recipe where we have cooked it on a non-stick pan making it easier and quicker! This is an Indian style pita bread. Notes on whole wheat pita bread. 1. The yeast will feed on the sugar and starches and release CO2, which will cause the dough to rise. 2. The frothy layer on top indicates that the yeast is activated. If the mixture doesn't foam, discard and start over with new yeast. 3. In a deep bowl, take the whole wheat flour. Ensure you make use of a big bowl as the dough will rise and you do not want it to get messy. 4. Cover the dough with a wet muslin cloth and allow it to prove for 30 minutes or till the dough rises almost till double. Covering also prevents the dough from forming a dry layer on top. See why this is a healthy whole wheat pita bread? Whole wheat flour used in making pita bread is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Whole wheat flour is rich in phosphorus which is a major mineral which works closely with calcium to build our bones. We have used very little sugar in the recipe. Likewise, it is also important to use olive oil to make pita bread, as it gives a mild but characteristic aroma to the bread. Learn how to make pita bread recipe | Indian style pita bread | healthy whole wheat pita bread | pita bread on tava | with detailed step by step recipe photos and video below. | [To make pita bread, combine the dry yeast, sugar and 2 tbsp of water in a bowl and mix well. Cover with a lid and keep aside for 5 minutes or till the dry yeast completely dissolves in the water., Combine all the ingredients along with the yeast-water mixture in a deep bowl, mix well and knead into a soft dough using enough water., Cover the dough with a wet muslin cloth and allow it to prove for 30 minutes or till the dough doubles in volume., Knead the dough to remove the excess air., Divide the dough into 3 equal portions and roll out each portion into an oblong of 175 mm. (7”) length and 6 mm. (¼”) thickness using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the pita bread on a medium flame for 1 minute on both the sides or till small blisters are seen., Then, cook it on an open flame till it puffs up and brown spots appear on both the sides., Cut each pita bread into 2 halves horizontally and use as required.] | [Energy, 144 cal, Protein, 4 g, Carbohydrates, 24.4 g, Fiber, 4 g, Fat, 4 g, Cholesterol, 0 mg, Sodium, 6.6 mg] | pita-bread-lebanese-whole-wheat-pita-bread-22571r |
| rcp40882 | Pita Sticks with Sun Dried Tomato Hummus | Snacks | NA | [pita bread, oil, soaked and boiled chick peas (kabuli chana), curds (dahi), soaked and finely chopped sun dried tomatoes, chopped garlic (lehsun), olive oil, salt] | 10 mins | 15 mins | [Lebanese Appetizers, Lebanese Dips, Indian Snacks for Entertaining, Evening Tea Snacks, Iftar Recipes for Ramadan / Ramzan, High Tea Party, Western Party] | 4Makes 4 servings | Indian | This recipe shows you how to make a tangy variant of hummus that combines chick peas with sun-dried tomatoes, curds and other flavour enhancing ingredients. This unusual hummus tastes fabulous with crispy, deep-fried pita bread strips. Serve the Pita Sticks with Sun-Dried Tomato Hummus as a starter or as an evening tea snacks . | [Cut each pita into 8 equal sized strips., Heat the oil in a deep non-stick pan and deep-fry a few pita strips at a time till they turn golden brown in color from all the sides. Drain on an absorbent paper., Combine all the ingredients in a mixer along with ¼ cup of water in a mixer and blend till smooth. Keep aside., Serve the sun dried hummus with pita strips and serve immediately.] | [Energy, 247 cal, Protein, 7.3 g, Carbohydrates, 29.3 g, Fiber, 6.4 g, Fat, 10.6 g, Cholesterol, 0 mg, Vitamin A, 252.2 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.5 mg, Vitamin C, 8.6 mg, Folic Acid, 55.3 mcg, Calcium, 117.3 mg, Iron, 2.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 12.5 mg, Potassium, 127.9 mg, Zinc, 1 mg] | pita-sticks-with-sun-dried-tomato-hummus-40882r |
| rcp3880 | Pithore Kadhi | Lunch | Veg | [besan (bengal gram flour), curds (dahi), turmeric powder (haldi), chilli powder, salt, ghee, mustard seeds ( rai / sarson), oil, sour curds (khatta dahi), besan (bengal gram flour), turmeric powder (haldi), salt, ghee, fenugreek (methi) seeds, cumin seeds (jeera), mustard seeds ( rai / sarson), chopped green chillies, curry leaves (kadi patta), bajra roti, gatte ka pulao] | 15 mins | 18 mins | [Rajasthani Kadhi, Dal, Jain Dal, Jain Kadhi, Indian Lunch, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Quick Veg Indian Curry, Popular Dals from all over India] | 6Makes 6 servings (6 serving ) | Rajasthani | Pithore is a Rajasthani delicacy that looks somewhat like dhokla but is actually very different in taste, texture and preparation. While pithore can be tempered and had as a tea-time snack, it can also be deep-fried and added to gravies or in this case, kadhi. Sour and tangy kadhi with deep-fried pithore is an irresistible accompaniment, and makes one have a double helping of roti or pulao, whatever it is served with. Add the fried pithore to the kadhi just before serving the Pithore Kadhi. | [Combine the besan, curds, turmeric powder, chilli powder, salt and ¾ cup of water in a deep bowl and mix well using a whisk. Keep aside., Heat the ghee in a broad non-stick pan, add the mustard seeds and sauté on a medium flame for a few seconds., When the seeds crackle, add the besan-curds mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously., Transfer the mixture into a 150 mm (6”) diameter flat dish, spread it evenly and keep aside to cool and set for 10 minutes., Once cooled, cut the pithore into 25 mm. (1”) squares using a sharp knife., Heat the oil in a deep non-stick kadhai and deep-fry, a few pithores at a time, on a medium flame till they turn golden brown in colour from all the sides., Drain on an absorbent paper and keep aside., Combine the curds,besan, turmeric powder, salt and 2½ cups of water in a deep bowl and mix well using a whisk. Keep aside., Heat the ghee in a deep non-stick kadhai, add the fenugreek seeds, cumin seeds, mustard seeds, green chillies and curry leaves and sauté on a medium flame for 30 seconds., When the seeds crackle, add the curds-besan mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously. Keep aside., Just before serving, add the deep-fried pithore into the hot kadhi, mix well and cook on a medium flame for 1 to 2 minutes., Serve immediately with bajra roti or gate ka pulao.] | [Energy, 267 cal, Protein, 8.5 g, Carbohydrates, 19 g, Fiber, 3.9 g, Fat, 15.6 g, Cholesterol, 12 mg, Sodium, 32.9 mg] | pithore-kadhi-3880r |
| rcp43006 | Pizza Bites | Snacks | NA | [pizza sauce, chopped coloured capsicum, chopped onions, boiled sweet corn kernels (makai ke dane), dry red chilli flakes (paprika), dried oregano, salt, bread, grated processed cheese, dried oregano, dry red chilli flakes (paprika), melted butter] | 20 mins | 0 mins | [Italian Pizzas, Italian Appetizers, Quick Evening Snacks, Indian Snacks for Entertaining, Indian Cheese Recipes, Baked Snacks, Evening Tea Snacks] | 12Makes 12 pizza bites | Indian | pizza bites recipe | bread pizza bites | mini pizza bites | with 22 amazing images. mini bread pizza bites recipe is a perfect recipe for a quick bite, made with fresh and crunchy veggies, gooey cheese and dry herbs. Learn how to make pizza bites recipe | bread pizza bites | mini pizza bites | These pizza bites are the perfect snack-sized treats that satisfy any pizza craving. They’re the ideal crowd-pleasing appetizer plus, they come together in just 15 minutes! bread Pizza bites is an easy recipe made with bread topped up with luscious veggie-packed mixture, pizza sauce, seasonings and of course, cheese. These delicious bites will be a hit at your next party or get together when you have friends and family coming over. Tips to make pizza bites: 1. Make sure to use fresh bread slices otherwise the bread will break and not form the vati shape. 2. Instead of white bread you can also use brown bread. 3. Instead of processed cheese you can use mozzarella cheese for the gooey mouthfeel. Enjoy pizza bites recipe | bread pizza bites | mini pizza bites | with detailed step by step photos. | [To make pizza bites, remove the crust from all the bread slices., Place a bread slice on a clean, dry surface and cut them into approx. 62 mm. (2½”) diameter round using a cookie cutter or a vati., Roll each slice with a rolling pin., Press the rolled slices into the cavities of a muffin tray which is lightly greased with butter., Put 1 tbsp of the prepared filling inside each cavity., Sprinkle 1 tbsp grated cheese, little oregano and little chilli flakes evenly over it., Bake in a pre-heated oven at 200ºc (400ºf) for 10 to 12 minutes., Serve the pizza bites immediately.] | [Energy, 119 cal, Protein, 4.4 g, Carbohydrates, 14.4 g, Fiber, 1.1 g, Fat, 3.9 g, Cholesterol, 13.6 mg, Sodium, 150.9 mg] | pizza-bites-43006r |
| rcp41013 | Pizza Burger Bowl, Stuffed Pizza Burger Bun | Snacks | NA | [burger buns, pizza sauce, sliced mozzarella cheese, sliced tomatoes, onion slices, chopped paneer (cottage cheese), salt freshly ground black pepper (kalimirch), capsicum strips, basil, grated processed cheese, dried oregano] | 20 mins | 0 mins | [Baked Snacks, Bread Snack, Baked, Kitty Party, Western Party, Cocktail Party, Oven] | 2Makes 2 servings | NA | This Snack is a bowlful of delight – and yes, we forgot to tell you, it’s an edible bowl too! The centres of burger buns are scooped out to form bowl-like cavities, which are filled with yummy cheese and crunchy veggies, lots of pizza sauce, and more cheese and herbs, before finally baking the whole arrangement to get a fabulous, utterly irresistible Pizza Burger Bowl, that is sure to bowl you over! Try our collection of Pizzas, Dieter’s Pizza , Bread Pizza. | [Cut ¼ portion of a burger bun horizontally from the top., Scoop the centre of the lower portion of the bun to form a bowl like depression., The scooped out fresh bread crumbs can be stored refrigerated in an air-tight container and used to make another recipe., Spread 1 tbsp of pizza sauce at the bottom., Place 2 mozzarella cheese slices, 2 tomato slices, 3 onion slices and 1 tbsp chopped paneer evenly over it., Sprinkle a little salt and pepper evenly over it., Arrange 5 to 6 capsicum strips and 4 basil leaves evenly over it., Again spread 1 more tbsp of pizza sauce evenly over it and place another 3 mozzarella slices over it., Sprinkle a little oregano and chilli flakes evenly over it., Cover it with the upper portion of the burger bun and press it lightly., Spread ½ tbsp of pizza sauce and sprinkle 1 tbsp of processed cheese evenly over the upper half of the bun., Finally sprinkle a little oregano and chilli flakes evenly over it., Repeat steps 1 to 12 to make 1 more pizza burger bowl., Place them on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 5 to 10 minutes., Serve immediately.] | [Energy, 464 cal, Protein, 23.4 g, Carbohydrates, 43.7 g, Fiber, 4 g, Fat, 18.8 g, Cholesterol, 27.6 mg, Vitamin A, 656.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 1.4 mg, Vitamin C, 54 mg, Folic Acid, 34.3 mcg, Calcium, 512 mg, Iron, 2.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 868.9 mg, Potassium, 258.4 mg, Zinc, 0.5 mg] | pizza-burger-bowl-stuffed-pizza-burger-bun-41013r |
| rcp1894 | Pizza in A Pan, No Oven Pizza Recipe | Snacks | Veg | [tomatoes, olive oil, chopped garlic (lehsun), chopped onions, dried oregano, dry red chilli flakes (paprika), tomato ketchup, chilli powder, salt, sugar, thin crust pizza base, sliced coloured capsicum, diagonally cut and blanched baby corn, diagonally cut zucchini, dried mixed herbs, dry red chilli flakes (paprika), grated processed cheese, ghee] | 20 mins | 31 mins | [Continental food, Italian Pizzas, Quick Evening Snacks, Indian Snacks for Entertaining, Evening Tea Snacks, different types of pizza, One Dish Vegetarian Meals] | 4Makes 4 pizzas | Indian | pizza in a pan recipe | pan pizza | no oven Indian pizza | homemade pan pizza | pan pizza without oven | with 36 amazing images. pizza in a pan recipe is a boon for all those Indian’s who do not have an OTG or a tandoor. Learn how to make homemade pan pizza. Surprise, surprise! Now, you can make mouth-watering pizzas at home, even if you do not have a convection or microwave oven. All you need to make this no oven pizza is a broad non-stick pan and a bit of tact. To make pizza in a pan, first make the pizza sauce. Make criss cross on the base of the tomatoes and place them in boiling water for 2 to 3 minutes or till the skin begins to peel. Drain the tomatoes, cool completely, peel, deseed and roughly chop them and blend in a mixer to a smooth pulp. Keep aside. Heat the olive oil, saute the garlic followed by the onions on a medium flame for 1 to 2 minutes. Add the prepared tomato pulp, oregano, chilli flakes, tomato ketchup, chilli powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the sugar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside. The assemble the pizza and bake it. Spread the pizza sauce on a pizza base. Place a few capsicums, baby corn and zucchini evenly over it. Finally sprinkle, mixed herbs, chilli flakes and ¼ cup of cheese evenly over it. Heat a broad non-stick pan and add 2 tsp of ghee. Place the pizza in it and cover it with a lid and cook on a slow flame for approx. 4 to 5 minutes or till the base is crispy and the cheese has melted. Serve immediately. This delicious homemade pan pizza is colourful and attractive, with a range of lip-smacking toppings and seasonings ranging from colourful capsicums, crunchy baby corn and juicy zucchini, to a tangy pizza sauce, and of course loads of cheese. Here we shared the recipe of making pizza sauce at home. For a complete homemade sensation of pan pizza without oven, you can begin by making the pizza base at home too. Make your choice between Thin Crust Pizza Base and Thick Crust Pizza Base. Tips for pizza in a pan. 1. You can also use other veggies like sliced onions, sliced tomatoes, sweet corn and sliced mushrooms. 2. The secret to making the perfect pizza in a pan, is to cook on a very slow flame as these pizzas tend to cook faster than in an oven and will get crisp soon. If you cook it on a high flame, it will get burnt even before all the toppings are cooked. So, if you patiently cook it on a slow flame, the outcome will be absolutely delightful! 3. We have used processed cheese for topping. You can substitute it with pizza cheese or mozzarella cheese for extra gooey texture. Make various other pizza recipes like Quick Tomato Pizzas, Spicy Chinese Pizza, Garlic Onion and Cheese Pizza, Roasted Bell Pepper and Cheese Pizza. You can avoid the use of an oven and just assemble and make use of a non-stick pan to make these delicious Pizzas! Enjoy pizza in a pan recipe | pan pizza | no oven Indian pizza | homemade pan pizza | pan pizza without oven | with step by step photos and video below. | [Make criss cross on the base of the tomatoes and place them in boiling water for 2 to 3 minutes or till the skin begins to peel., Drain the tomatoes, cool completely, peel, deseed and roughly chop them and blend in a mixer to a smooth pulp. Keep aside., Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add the onions, mix well and sauté on a medium flame for 1 to 2 minutes., Add the prepared tomato pulp, oregano, chilli flakes, tomato ketchup, chilli powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the sugar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside., To make pizza in a pan, place a pizza base on a clean, dry surface, put ¼th of the pizza sauce and spread it evenly., Place a few capsicum, babycorn and zucchini evenly over it., Finally sprinkle, mixed herbs, chilli flakes and ¼ cup of cheese evenly over it., Heat a broad non-stick pan and add 2 tsp of ghee., Place the pizza in it and cover it with a lid and cook on a slow flame for approx. 4 to 5 minutes or till the base is crispy and the cheese has melted., Repeat steps 1 to 5 to make 3 more pizzas., Cut each pan pizza into 4 pieces and serve immediately.] | [Energy, 445 cal, Protein, 12.6 g, Carbohydrates, 47.9 g, Fiber, 3.2 g, Fat, 23.2 g, Cholesterol, 0 mg, Vitamin A, 720.8 mcg, Vitamin B1, 0.3 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.7 mg, Vitamin C, 58.1 mg, Folic Acid, 46.3 mcg, Calcium, 237.3 mg, Iron, 2.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 99.7 mg, Potassium, 324.9 mg, Zinc, 0.5 mg] | pizza-in-a-pan-no-oven-pizza-recipe-1894r |
| rcp41293 | Pizza Khichu, Indian Khichu Pizza | BreakFast | NA | [pizza sauce, baking soda, cumin seeds (jeera), dried mixed herbs, chopped green chillies, salt, oil, rice flour (chawal ka atta), chopped capsicum, grated processed cheese, olive oil, dried mixed herbs] | 15 mins | 4 mins | [Gujarati Farsans, Innovative Indian Recipes, Quick breakfast, Mother's Day, Teachers Day, Indian Party, High Tea Party] | 15Makes 15 balls | Gujarati | pizza khichu recipe | Indian khichu pizza | easy snack | pizza flavoured khichu | with 26 amazing images. pizza khichu recipe | Indian khichu pizza | easy snack | pizza flavoured khichu is a unique flavoured Gujarati snack. Learn how to make Indian khichu pizza. To make pizza khichu, heat ¾ cup of water in a deep non-stick pan, add the soda bi-carb, cumin seeds, mixed herbs, green chillies, salt and oil, mix well and cook on a medium flame for 1 minute. Add the rice flour, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously with help of a rolling pin. Add the pizza sauce, coloured capsicum, mix well and cook on a medium flame for 1 minute, while stirring continuously. Cool slightly, divide the mixture into 15 equal portions. Roll each portion into a ball making a depression in the center. Top each ball with a little cheese, little mixed herbs and finally drizzle olive oil evenly over it. Serve immediately. Khichu is a traditional Gujarati snack, made by cooking flour with spices. It has a gooey, dough-like texture, which is very, very delicious when served hot and fresh. Here is the all-time favourite rice flour khichu made with a totally unexpected and innovative twist and presented in the form of Indian khichu pizza! In this unique pizza flavoured khichu, the khichu is flavoured with pizza sauce and mixed herbs, garnished with cheese and served with a drizzling of olive oil. Chopped capsicum, added while cooking the flour, gives this easy snack a very interesting crunch. The pizza khichu brings together old and new flavours, making sure it appeals to young and old alike! Try other khichu recipes like the whole rice khichu and jowar khichu. Tips for pizza khichu. 1. After adding the rice flour, remember to mix the mixture immediately and continuously to avoid lump formation. 2. To save time make the pizza sauce in advance and store it refrigerated. 3. Mixed herbs can be replaced with dried oregano. Enjoy pizza khichu recipe | Indian khichu pizza | easy snack | pizza flavoured khichu | with step by step photos. | [To pizza khichu, heat ¾ cup of water in a deep non-stick pan, add the soda bi-carb, cumin seeds, mixed herbs, green chillies, salt and oil, mix well and cook on a medium flame for 1 minute., Add the rice flour, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously with help of a rolling pin., Add the pizza sauce, coloured capsicum, mix well and cook on a medium flame for 1 minute, while stirring continuously., Cool slightly, divide the mixture into 15 equal portions., Roll each portion into a ball making a depression in the center., Top each ball with a little cheese, little mixed herbs and finally drizzle olive oil evenly over it., Serve the pizza khichu immediately.] | [Energy, 78 cal, Protein, 0.7 g, Carbohydrates, 4.2 g, Fiber, 0.3 g, Fat, 6.4 g, Cholesterol, 1.3 mg, Sodium, 20.5 mg] | pizza-khichu-indian-khichu-pizza-41293r |
| rcp4091 | Pizza Margherita, Thin Crust Veg Pizza | NA | Veg | [thin crust pizza base, grated processed cheese, olive oil, basil, tomatoes, olive oil, chopped garlic (lehsun), chopped onions, dried oregano, dry red chilli flakes (paprika), tomato ketchup, chilli powder, salt, sugar] | 20 mins | 11 mins | [Cooking Basics, Italian Vegetarian, Italian Pizzas, Italian Breads, Main Course, Comfort Foods, Indian Cheese Recipes] | 4Makes 4 pizzas | Indian | Pizza is a fast food that leaves lot of room for your creativity! Topped with veggies and sauces, you can have it just the way you like it. However, there are times when you wish for a simple, cheesy pizza with minimal ingredients. The Pizza Margherita comes in handy at such times. A soft crust topped with a zesty pizza sauce and smothered with a generous layer of cheese, this basil flavoured pizza is sure to impress you with its simple elegance. Enjoy with a glass of Pineapple and Lemonade Drink or Fresh Peach Fizzy Drink by the side. | [Make criss-cross on the base of the tomatoes and place them in boiling water for 2 to 3 minutes or till the skin begins to peel., Drain the tomatoes, cool slightly, peel, deseed and roughly chop them. Blend in a mixer to a smooth pulp and keep aside., Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 1 to 2 minutes., Add the prepared tomato pulp, oregano, chilli flakes, tomato ketchup, chilli powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the sugar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Divide the pizza sauce into 4 equal portions and keep aside., Place 2 pizza base on a clean, dry surface and spread a portion of the pizza sauce evenly over each pizza base., Sprinkle ½ cup of cheese evenly over each pizza and finally pour ½ tbsp of olive oil evenly over it., Place both the pizzas on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 to 12 minutes or till the base is evenly browned and the cheese melts., Repeat step 1 to 3 to make 2 more pizzas., Arrange the basil evenly on top of each pizza base, cut into equal wedges and serve immediately.] | [Energy, 466 cal, Protein, 16.4 g, Carbohydrates, 43.4 g, Fiber, 2.3 g, Fat, 25.7 g, Cholesterol, 40 mg, Sodium, 595.2 mg] | pizza-margherita-thin-crust-veg-pizza-4091r |
| rcp42178 | Pizza Paratha Recipe, Cheesy Kids Paratha | BreakFast | Veg | [plain flour (maida), whole wheat flour (gehun ka atta), salt, chopped capsicum, grated processed cheese, tomato ketchup, dry red chilli flakes (paprika), dried oregano, chopped black olives, salt, whole wheat flour (gehun ka atta), butter] | 15 mins | 15 mins | [Breakfast Theplas, Parathas, One Dish Vegetarian Meals, Stuffed Veg Parathas, All-in-one Parathas, Raksha - Bandhan, Children's Day, Indian Party] | 4Makes 4 parathas | Indian | pizza paratha recipe | cheesy pizza paratha | cheese and vegetable stuffed paratha | with 15 amazing images. A desi delight with a Western touch, the pizza paratha is a cheesy pizza paratha that recreates the magic of pizzas in a popular Indian format. We have given an Italian pizza twist to our desi Indian paratha and made cheesy pizza paratha even satiating! The pizza paratha, made with a stuffing of veggies, cheese and common pizza seasonings, has a very inviting aroma and amazing taste. There are too many versions and recipes to pizza paratha and this is our style of making it. We have used ingredients that can be easily found in any Indian household pantry! For the stuffing of pizza paratha we have only used capsicum and olives but you can add any vegetables of your choice like Jalapeno, spring onion, cabbage, carrot, corn etc. Also, we have added tomato ketchup but you can make use a combination of ketchup and chilli sauce or make use of pizza sauce. While pizza paratha will strike the right note with kids and adults, it will be enjoyed way too much by kids who will be surprised to find the joy of pizzas hidden inside their regular meal of parathas! You can also make your kids meal box exciting by packing this yummy cheesy pizza paratha for lunch or snack! You can also try other kid-friendly recipes like the Fudge Fingers or Cucumber Cottage Cheese Sandwich. Enjoy pizza paratha recipe | cheesy pizza paratha | cheese and vegetable stuffed paratha | with detailed step by step recipe photos and video below. | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside., Divide the stuffing into 4 equal portions., Divide the dough into 4 equal portions., Roll a portion of the dough into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling., Place a portion of stuffing in the centre of the circle., Bring together all the sides in the centre and seal tightly., Roll again into a circle of 150 mm. (6”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the paratha using 1 tsp of butter until golden brown spots appear on both the sides., Cut the paratha into 4 equal portions., Repeat steps 3 to 8 to make 3 more pizza parathas., Serve the pizza paratha immediately.] | [Energy, 174 cal, Protein, 6.7 g, Carbohydrates, 24.8 g, Fiber, 2.6 g, Fat, 5.8 g, Cholesterol, 17.5 mg, Sodium, 193 mg] | pizza-paratha-recipe-cheesy-kids-paratha-42178r |
| rcp41193 | Pizza Puff, Pizza Stuffing in A Bread | Snacks | NA | [bread, chopped onions, chopped capsicum, boiled sweet corn kernels (makai ke dane), garlic (lehsun) paste, diced mozzarella cheese, chopped black olives, pizza sauce, mayonnaise, tomato ketchup, dried oregano, dry red chilli flakes (paprika), salt, oil] | 15 mins | 20 mins | [Italian Pizzas, Quick Evening Snacks, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Bread Snack, Deep Fry] | 6Makes 6 puffs | Indian | pizza puff recipe | bread pizza puff | cheesy bread pockets | with 25 amazing images. Looking for a super quick and easy snack recipe? We have one of the quickest recipe which is pizza puff. It is just a quick alternate to veg pizza. Learn how to make pizza puff recipe | bread pizza puff | cheesy bread pockets | We have given an Italian pizza twist to our desi Indian puff and made pizza puff recipe even satiating! The joy of biting into a pizza comes to you in a handy snacky form! Here, we present the Pizza Puff, an innovative recipe of deep-fried bread stuffed with a scrumptious mixture of veggies and cheese, perked up with ketchup and herbs. cheesy bread pockets has the mixture of ingredients like capsicum, black olives and chilli flakes gives the bread pizza puff a typically pizza-like texture and taste. Tips to make pizza puff recipe: 1. Rolling the bread is very important so that it doesn’t soak much oil while frying. 2. Make sure to use fresh bread to make this recipe. 3. Seal the edges properly using a fork so that the puff doesn’t open while frying. Enjoy pizza puff recipe | bread pizza puff | cheesy bread pockets | with detailed step by step photos. | [To make pizza puff, in a deep bowl, combine all the ingredients except bread and mix well to make the stuffing., Cut the edges of all the bread slices and roll them thinly., Place 1 tbsp of the stuffing in the center and apply little water on the sides of the bread using a brush., Cover with another rolled bread slice and press the edges using a fork to seal them properly., Heat the oil in a broad non-stick pan, deep fry the pizza puffs on medium flame until golden brown and crisp., Drain them on an absorbent paper., Serve the pizza puff hot with tomato ketchup.] | [Energy, 132 cal, Protein, 2.8 g, Carbohydrates, 12.7 g, Fiber, 0.3 g, Fat, 8 g, Cholesterol, 0 mg, Vitamin A, 91.3 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 12.4 mg, Folic Acid, 1.5 mcg, Calcium, 26.4 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 38.6 mg, Potassium, 5.9 mg, Zinc, 0 mg] | pizza-puff-pizza-stuffing-in-a-bread-41193r |
| rcp40138 | Pizza Rice, Indian Style Pizza Rice Bowl | Lunch | Veg | [tomatoes, olive oil, chopped garlic (lehsun), chopped onions, dried oregano, dry red chilli flakes (paprika), tomato ketchup, chilli powder, salt, sugar, cooked long grained basmati rice (chawal), olive oil, chopped garlic (lehsun), chopped capsicum, boiled sweet corn kernels (makai ke dane), dried oregano, salt, grated processed cheese] | 15 mins | 13 mins | [One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba, Pulaos, International Favourites, Children's Day, Indian Birthday Party] | 2Makes 2 servings | Indian | pizza rice recipe | Indian style pizza rice bowl | kids school tiffin box recipe | with 25 amazing images. pizza rice recipe | Indian style pizza rice bowl | kids school tiffin box recipe is a quick and easy recipe which is sure to please kids of all ages. Learn how to make Indian style pizza rice bowl. To make pizza rice, heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds. Add the capsicum and sauté on a medium flame for 1 minute. Add the corn and sauté on a medium flame for 1 more minute. Add the prepared pizza sauce, dried oregano and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the cooked rice, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Allow it to cool completely, and pack with the cheese sprinkled on top in an air-tight tiffin box, sprinkle cheese evenly over it. Um, never met a kid who does not like pizzas nor one who can resist any other pizza flavoured treat! You might have tried topping bread or even rotis and rolls with pizza sauce, but now here is a totally unique kids school tiffin box recipe of rice perked up with all-time favourite pizza sauce, colourful veggies and sweet corn too! Not only is the pizza rice delectably tasty, it is easy to prepare in the morning’s bustle and also stays good for over 5 hours. All this makes it a perfect choice to pack in the tiffin box. A combo of Indian style pizza rice bowl and crunchy and delicious Crispy Pasta Snack make a yummy lunch break treat. Tips for pizza rice. 1. Each grain of cooked basmati rice should be separate. You can use left-over rice for this recipe. Learn how to make perfect basmati rice. 2. Pizza sauce and rice both can be made in advance and refrigerated. 3. Dried oregano can be substituted with dried mixed herbs. 4. Before packing, remember to cool it completely. It stays fresh for 4 to 5 hours. pizza rice recipe | Indian style pizza rice bowl | kids school tiffin box recipe | with step by step photos. | [Make criss-cross on the base of the tomatoes and place them in enough boiling water for 2 to 3 minutes or till the skin begins to peel., Drain the tomatoes, cool slightly, peel, deseed and roughly chop them and blend in a mixer to a smooth pulp. Keep aside., Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 1 to 2 minutes., Add the prepared tomato pulp, oregano, chilli flakes, tomato ketchup, chilli powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the sugar, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside., To make pizza rice, heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add the capsicum and sauté on a medium flame for 1 minute., Add the corn and sauté on a medium flame for 1 more minute., Add the prepared pizza sauce, dried oregano and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the cooked rice, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Allow the pizza rice to cool completely, and pack with the cheese sprinkled on top in an air-tight tiffin box, sprinkle cheese evenly over it.] | [Energy, 797 cal, Protein, 17.2 g, Carbohydrates, 149.5 g, Fiber, 10.5 g, Fat, 15.2 g, Cholesterol, 9 mg, Sodium, 216.4 mg] | pizza-rice-indian-style-pizza-rice-bowl-40138r |
| rcp399 | Pizza Sauce, Quick Pizza Sauce | NA | Veg | [tomatoes, olive oil, chopped garlic (lehsun), chopped onions, dried oregano, dry red chilli flakes (paprika), tomato ketchup, chilli powder, salt, sugar] | 5 mins | 11 mins | [Italian Basic, Indian Dips / Sauces, Non-stick Pan, Quick Veg Indian Pizza, Quick Indian Dips, Gravies & Sauces] | 1Makes 1 cups (14 tbsp ) | Indian | quick pizza sauce | pizza sauce | pizza sauce with fresh tomatoes | with 22 amazing images Pizza Sauce is at the heart of a pizza’s success! Tangy and flavourful, it is responsible for giving out that appetizing aroma when the pizza gets baked. Some like their pizza sauce with fresh tomatoes more herby, while others like it more spicy, and yet others prefer a tangy overtone. This quick pizza sauce recipe is a balanced one, which has the right amount of everything. Just make sure you choose ripe tomatoes to make this delectable pizza sauce. Apart from pizza, you can use this quick pizza sauce to make appetizers like Pizza Crackers, Risotto Balls with Pizza Sauce, Pizza Bombs and surprise your friends and family with delightful starters. Check out our Italian Basic Recipes to learn more basic recipes like homemade Thick Crust Pizza Base , Thin Crust Pizza Base etc to explore more authentic recipes. Enjoy how to make quick pizza sauce recipe with detailed step by step photos and video below. | [To make pizza sauce, make criss-cross on the base of the tomatoes and place them in boiling water for 2 to 3 minutes or till the skin begins to peel., Drain the tomatoes, cool slightly, peel, deseed and roughly chop them and blend in a mixer to a smooth pulp. Keep aside., Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 1 to 2 minutes., Add the prepared tomato pulp, oregano, chilli flakes, tomato ketchup, chilli powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the sugar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Store the pizza sauce in an air- tight container and use as required.] | [Energy, 22 cal, Protein, 0.6 g, Carbohydrates, 2.6 g, Fiber, 0.6 g, Fat, 1.1 g, Cholesterol, 0 mg, Sodium, 26.6 mg] | pizza-sauce-quick-pizza-sauce-399r |
| rcp693 | Pizza Topping | NA | NA | [hot dog rolls brown bread buns, butter, red tomatoes, onions, chopped, cloves of garlic (lehsun), crushed, sugar, chilli powder, dried oregano, oil, salt, capsicum, sliced, grated processed cheese] | 15 min. | 20 min. | [Baked, Father's Day, Italian Party, Oven] | 6Makes 6 rolls. | Italian | A line-up of bread boats. Fill them up with toppings of your choice. | [Slit each roll horizontally. Butter lightly., Put the tomatoes in hot water for a few minutes. Take out the skin and chop., Heat the oil and add the onions and crushed garlic. Fry for 2 minutes., Add the tomatoes, sugar, chilli powder, oregano and salt and cook for 10 minutes., To proceed, spread the pizza sauce on the inside of the roll and decorate with the capsicum slices., Sprinkle the cheese and grill in a hot oven at 200 degree C (400 degree F) for 10 minutes. Serve hot.] | [Protein, 7.9 g, Cho, 37.1 g, Fat, 5.1 g] | pizza-topping-693r |
| rcp40989 | Pizza Twists | Snacks | NA | [tomatoes, olive oil, chopped garlic (lehsun), chopped onions, dried oregano, dry red chilli flakes (paprika), tomato ketchup, chilli powder, salt, sugar, plain flour (maida), dry yeast, olive oil, sugar, salt, plain flour (maida), dried oregano, grated processed cheese] | 15 mins | 8 mins | [Italian Starters, Indian Snacks for Entertaining, Evening Tea Snacks, Baked, Italian Party, Indian Birthday Party, High Tea Party] | 21Makes 21 pizza twists | Indian | Appetizingly good looks, mind-blowing taste and the yummiest of textures – these Pizza Twists have all that it takes to rank a snack as a blockbuster! Strips of pizza dough are baked with a tongue-tickling layer of homemade pizza sauce, cheese and a few herby strokes too. The outcome is a fabulous treat that can be served as a snack, starter or accompaniment. Serve it fresh and warm to experience the cheesy, saucy feel on your palate! Pizza Twists make a fitting accompaniment to soups , Tea , coffee , juice , milkshakes and goes wonderfully well as a side dish with Pastas . | [Make criss-cross on the base of the tomatoes and place them in boiling water and cook on a medium flame for 2 to 3 minutes or till the skin begins to peel., Drain the tomatoes, cool slightly, peel, deseed and roughly chop them and blend in a mixer to a smooth pulp. Keep aside., Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 1 minute., Add the prepared tomato pulp, oregano, chilli flakes, tomato ketchup, chilli powder, sugar and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Divide the pizza sauce into 3 equal portions. Keep aside., Combine 1 tbsp of lukewarm water and dry yeast in a bowl and mix well., Cover with a lid and keep aside for 5 minutes., Combine the plain flour, yeast-water mixture, olive oil, sugar and salt in a deep bowl and knead into a soft dough using enough water., Cover the dough with a wet muslin cloth and keep aside for 30 minutes., Divide the dough into 3 equal portions., Roll a portion of the dough into a 225 (9”) diameter circle using a little plain flour for rolling., Prick the circle using a fork at regular intervals., Apply a portion of the pizza sauce, 2 tbsp grated cheese and ¼ tsp oregano evenly over it., Cut into 7 equal vertical strips using a sharp knife., Place each strip on a greased baking tray lightly and twist both the ends., Bake in a pre-heated oven at 180°c (360°f) for 15 to 20 minutes., Repeat steps 2 to 7 to make 14 more strips., Serve immediately.] | [Energy, 34 cal, Protein, 1.3 g, Carbohydrates, 4 g, Fiber, 0.2 g, Fat, 1.5 g, Cholesterol, 0 mg, Vitamin A, 55 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 3.3 mg, Folic Acid, 3.5 mcg, Calcium, 27.4 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 9.2 mg, Potassium, 23.9 mg, Zinc, 0 mg] | pizza-twists-40989r |
| rcp3265 | Pizzelle with Mozzarella and Olives | NA | NA | [Basic Pizza Base, stuffed green olives, grated mozzrella cheese grated processed cheese, basil leaves, chopped, freshly ground pepper, olive oil oil] | 15 mins. | 20 mins. | [Italian Starters] | 15Makes 15 pieces. | Italian | Pizzelle resemble small bite sized calzones. I have stuffed these with some Italian favourites, cheese and olives, spiked with basil and pepper. Pizzelles are an example of a by-product becoming very popular in its own right. It was originally made using left-over dough (usually pizza or bread dough) folded around a tasty morsel (probably left-overs as well). Pizzelle are either deep fried or baked and are always served hot. Seal the ends of the pizzelles very tightly so as to prevent the cheese from oozing out while they are being baked. Serve them hot with a spicy tomato sauce. | [Divide the pizza base into 2 equal portions. Roll out each portion into a sheet of 150 mm. x 150 mm. (6" x 6") and 6 mm. (1/4 ") thickness., Cut out 6 circles of 75 mm. (3") diameter using a cookie cutter. Roll out the scraps of dough to make more circles., Spread the filling mixture on the centre of each circle and fold into half, sealing the edges tightly, using a little water., Place on a greased baking tray and bake in a pre-heated oven at 200°C (400°F) for 15 minutes or till golden brown., Brush with olive oil and serve hot.] | [Energy, 57 cal, Protein, 1.3 g, Carbohydrates, 3.8 g, Fiber, 0.2 g, Fat, 4.1 g, Cholesterol, 1.5 mg, Vitamin A, 27 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 0 mg, Folic Acid, 0 mcg, Calcium, 17.5 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 42.7 mg, Potassium, 6.4 mg, Zinc, 0 mg] | pizzelle-with-mozzarella-and-olives-3265r |
| rcp3261 | Pizzetta Squares | Snacks | NA | [basic pizza base, sun-dried tomatoes pesto, onions, basil leaves, grated mozzarella cheese grated processed cheese, olive oil oil, salt] | 15 mins | 30 mins | [Italian Starters, Indian Snacks for Entertaining, Evening Tea Snacks, Kids After School, Indian Birthday Party Snacks, Kitty Party Snacks] | 20Makes 20 servings | Indian | Pizzettas are little individual pizzas from Sicily. They are nothing more than tiny pizza bread squares. Here they are given a whole new appeal by topping with freshly made sun-dried tomato pesto, fresh green basil leaves and caramelised onions. Of course, no pizza ever seems complete without mozzarella cheese. You can use ready-made mini pizza bases for this recipe, but we all know nothing tastes as good as home-made bread. This is one of my favourite snacks. It tastes great with lots of mozzarella and crusty Italian bread. You can also try other recipes like Pizza Twists or Pizza Puff . | [Place one pizza base on a greased baking tray. Prick with a fork at regular intervals., Bake in a pre-heated oven at 200°c (400°f) for 10 minutes or until the base is evenly browned., Repeat for the remaining dough to make one more pizza base., Cut each pizza base into 10 pieces approximately 50 mm. X 50 mm. (2" x 2")., Heat the olive oil in a pan, add the onions and salt and sauté till the onions are golden brown. Remove and keep aside., Spread a little sun-dried tomato pesto on each of the pizza base squares., Top each pizza square with the onions, basil and grated cheese., Bake in a pre-heated oven at 200°c (400°f) for 3 to 4 minutes or till the cheese has melted. Serve hot.] | [Not Given] | pizzetta-squares-3261r |
| rcp41164 | Plain Ragi Roti, Plain Nachni Roti | BreakFast | NA | [ragi (nachni / red millet) flour, ghee, salt, ragi (nachni / red millet) flour] | 2 mins | 15 mins | [Diabetic Breakfast, Diabetic Rotis and Parathas, Diabetes and Healthy Heart, Calcium Rich Rotis & Parathas, Healthy Heart Rotis & Parathas, Low Calorie Rotis Parathas, Low Calorie Weight Loss Basic] | 4Makes 4 rotis | NA | plain ragi roti recipe | soft ragi roti |plain nachni roti | gluten-free nachni roti | with amazing 16 images. A hearty roti that is sure to remind you of home. The plain ragi roti recipe or ragi chapatti is made from 100% ragi making it super healthy. This Indian bread is also called plain nachni roti or red millet roti. This sumptuous plain ragi roti is rich in calcium and protein, which are required to support our bones and maintain the cells in our body respectively. Method to make plain ragi roti is very easy. All you need to do is knead a dough combining ragi flour, ghee which will help in making the roti soft as it is gluten free and salt. Use warm water to knead the dough as warm water helps binding the dough better. Further, divide and roll into roti and cook on a non-stick tava. Cook until blisters appear on both the sides and then cook on an open flame. Serve plain nachni roti immediately. You should be able to roll these plain nachni rotis comfortably with a little flour for dusting. But, if you find it difficult, you can place the dough portions between two plastic sheets dusted with ragi flour and roll, so it will be easier. Also, take care to use flat tongs as these rotis are soft and hence known as soft ragi rotis, with a tendency to tear easily. Serve soft ragi rotis hot off the flame for a satiating and earthy meal! Even then, it still requires a bit of knack to roll nachni dough. Not to worry, once you roll a few rotis you will get a hang of it. One thing about Basic Ragi Roti, or for that matter any other roti made with millet flours, is that it needs to be served immediately – in fact, it is best enjoyed right off the tava, with a bowl of Raita and a spicy Dal. Enjoy plain ragi roti recipe | soft ragi roti |plain nachni roti | gluten-free nachni roti | with detailed step by step recipes photos below. | [To make plain ragi roti recipe, combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough warm water., Divide the dough into 4 equal portions., Roll out a portion of the dough into a 125 mm. (5”) diameter using a little ragi flour for rolling., Heat a non-stick tava (griddle) on a medium flame and when hot, place the roti gently over it., Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds., Cook it on an open flame till it puffs up and brown spots appear on both the sides., Repeat steps 3 to 6 to make 3 more rotis., Serve the plain ragi roti immediately.] | [Energy, 93 cal, Protein, 2 g, Carbohydrates, 19.4 g, Fiber, 3.1 g, Fat, 0.9 g, Cholesterol, 0 mg, Sodium, 3 mg] | plain-ragi-roti-plain-nachni-roti-41164r |
| rcp4365 | Plantain Errisery | NA | NA | [raw bananas, turmeric powder (haldi), mustard seeds ( rai / sarson), urad dal (split black lentils), whole dry kashmiri red chillies,, curry leaves (kadi patta), grated coconut, salt, oil] | 10 mins. | 15 mins. | [Jain Subzi / Gravies, South Indian Curries / Sabzis, Quick Sabzis] | 4Serves 4. (4 serving ) | Jain | Plantains (bananas) are one of the most commonly grown vegetables along the coast. This dish is very easy to make and is a wonderful accompaniment to steamed rice and dal. | [Peel the bananas and cut into cubes., In a pan, add the bananas, ¼ cup water, turmeric powder and salt and allow it to cook till bananas are tender and the water dries up. Keep aside, Heat the oil in a pan, add the mustard seeds and urad dal and allow the seeds to crackle., Add the dry red chilies and curry leaves and stir for a few seconds., Add the cooked bananas and grated coconut and mix well. Cook over a slow flame for 5 to 7 minutes., Serve hot.] | [Energy, 88 cal, Protein, 1.5 g, Carbohydrates, 9.5 g, Fiber, 1.3 g, Fat, 4.9 g, Cholesterol, 0 mg, Vitamin A, 39.5 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 13 mg, Folic Acid, 12.2 mcg, Calcium, 9 mg, Iron, 3.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 8.9 mg, Potassium, 120.2 mg, Zinc, 0.1 mg] | plantain-errisery-4365r |
| rcp32850 | Plantain Errisery, Raw Banana Erissery | NA | Veg | [bananas, coconut oil oil, mustard seeds ( rai / sarson), urad dal (split black lentils), whole dry kashmiri red chillies, curry leaves (kadi patta), salt, turmeric powder (haldi), grated fresh coconut] | 10 mins | 15 mins | [South Indian Curries / Sabzis, Saute, Onam recipes, Kerala Onam Sadya, Indian Party, Pressure Cooker, Kadai Veg] | 4Makes 4 servings | Kerala | The plantain (banana) is one of the most commonly grown vegetables along the coastal and richly-irrigated regions of India. This dish, made using the plantain is a part of the festive fare served on Onam and Pongal. It is very easy to make and is a wonderful accompaniment to steamed rice and dal . | [Wash and cut each banana into two and pressure cook for 2 to 3 whistles., Allow the steam to escape before opening the lid., Peel, cut them into small cubes and keep aside., Heat the oil in a kadhai and add the mustard seeds., When the seeds crackle, add the urad dal, red chillies and curry leaves and sauté on a medium flame for a few seconds., Add the banana, salt and turmeric powder and mix gently and sauté on a medium flame for a minute while stirring continuously., Add the coconut, mix gently and sauté on a slow flame for another 4 to 5 minutes. Serve hot., Peel and chop the bananas immediately as they get hard when cool.] | [Energy, 100 cal, Protein, 1.3 g, Carbohydrates, 9 g, Fiber, 1.2 g, Fat, 6.5 g, Cholesterol, 0 mg, Vitamin A, 50.3 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 13 mg, Folic Acid, 11 mcg, Calcium, 7.6 mg, Iron, 3.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 8.5 mg, Potassium, 112.2 mg, Zinc, 0.1 mg] | plantain-errisery-raw-banana-erissery-32850r |
| rcp3091 | Plum and Banana Purée ( Baby and Toddler Recipe) | NA | Veg | [plums, chopped bananas, sugar] | 10 mins | 0 mins | [No Cooking Veg Indian, Mixer, Healthy Foods for Kids, Quick Indian recipes for Kids, Recipes for Toddlers (1-3 Years), Kids Recipes for Increasing Immunity] | Makes 0.5 cup | Indian | Sharp or acidic fruits like plums are not easily accepted by babies. But these fruits provide plenty of vitamin c and should be included in their diet. Adding some mashed banana tones down the sharpness of the plums and keeps both baby and you happy. | [Combine all the ingredients, blend in liquidiser and serve immediately.] | [Amt, 165 gm, Energy, 122 kcal, Protein, 1.4 gm, Cho, 27.5 gm, Fat, 0.7 gm, Vit-A, 223.7 mcg, Vit-C, 9.4 mg, Calcium, 20.5 mg, Iron, 0.9 mg, F.Acid, 0.0 mcg, Fibre, 0.7 gm] | plum-and-banana-purée--baby-and-toddler-recipe-3091r |
| rcp4014 | Plum and Banana Sorbet | NA | NA | [chopped plums, bananas slices, sugar] | 10 mins | 0 mins | [Fruit Based Indian Desserts, Indian Sorbets / Indian Frozen Desserts, Desserts for Entertaining, Indian Birthday Party, High Tea Party, Foods to cook in August] | 6Makes 6 servings | Indian | Combining chopped plums and bananas into a sorbet is a really brilliant idea, because the ingredients help each other to shine! While banana gives a creamy touch to the sorbet, the plums give it a wonderful tang. Together the two result in a Plum and Banana Sorbet that has an ideal texture and taste. As in the case of all sorbets, make sure you serve it as soon as it is assembled into the glasses, to enjoy the icy crispness. Love sorbet? Here's a wide range of fruity and refreshing sorbet recipes, I am sure you will love to try them all - Strawberry Banana Apple Sorbet , Sugarcane Sorbet , Guava Sorbet , Green Grapes Sorbet , Mango Ginger Sorbet , Orange Sorbet and Watermelon Sorbet . | [Combine the plum, banana and sugar in a mixer and blend till smooth, without using any water., Pour the mixture into a shallow aluminium container and cover it with an aluminium foil., Freeze it for approx. 5 to 6 hours or until it is firm., Remove it from the freezer and keep aside for 4 to 5 minutes., Scrape it with a fork and serve immediately in 6 individual glasses.] | [Energy, 100 cal, Protein, 0.6 g, Carbohydrates, 23.9 g, Fiber, 1.5 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 8.7 mg] | plum-and-banana-sorbet-4014r |
| rcp42636 | Plum Compote | NA | NA | [chopped plum, sugar, star anise (chakri phool), cinnamon (dalchini)] | 5 mins | 14 mins | [Jams, Desserts for Entertaining, Non-stick Pan] | Makes 0.50 cup (7 tbsp ) | NA | Plum Compote is a quick and easy dessert sauce with a sweet and tangy flavour that tickles your taste buds. The measured but wise use of spices gives the Plum Compote a lovely aroma and flavour without overpowering the naturally-awesome taste of plums. Panna Cottas or Short Cakes, but can be enjoyed with warm toasted bread as well. Make yourself more jams like the Apple Jam or Mango Jam too. | [Boil 5 tbsp of water in a saucepan, add the sugar, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Add the plum, star anise and cinnamon, mix well and cook on a medium flame for 10 minutes, while stirring occasionally., Switch off the flame and remove the star anise and cinnamon and discard it., Cool completely and store in an air-tight container. Use as required.] | [Energy, 60 cal, Protein, 0.2 g, Carbohydrates, 14.3 g, Fiber, 0.8 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 0.2 mg] | plum-compote-42636r |
| rcp41831 | Plum Ginger Infused Water | NA | NA | [plum cubes, ginger ale squash] | 5 mins | 0 mins | [Low Cal Beverages, Healthy Indian Drinks and Juices, Detox Water, Fruit Infused Water, Detox Water with Fruits, Spices and Herbs, Antioxidant Drinks] | 1Makes 1 servings | Indian | Plum Ginger Infused water is so therapeutic that it can easily soothe a sore throat. Kickstart your day with powerful antioxidants that are sure to detoxify and cleanse your system. This recipe makes use of fresh plums that will add just the right amount of sweetness and sourness to your water. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the plum and ginger in the pitcher along with water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The plum and ginger can be discarded or more water can be added to make more detox water. Do not use the plum and ginger for more than twice. Have a go at other fruit infused drinks like Pineapple Apple Mint Infused Water or Pomegranate Black Grapes Infused Water . | [Put 10 plum cubes, all the 3 ginger strips and the remaining 10 plum cubes in the infusing tube and close the lid., Fill ¾ of the bottle with water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 2 to 3 hours.] | [Not Given] | plum-ginger-infused-water-41831r |
| rcp41808 | Plum Guava Infused Water | NA | NA | [plum cubes, guava cubes] | 5 mins | 0 mins | [Low Cal Beverages, Healthy Indian Drinks and Juices, Detox Water, Fruit Infused Water, Detox Water with Fruits, Antioxidant Drinks] | 1Makes 1 servings | Indian | Plum guava infused detox water is a perfect blend of flavors. The aroma of guava will chase away the grogginess in the afternoon. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the fruits in the pitcher along with water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The fruits can be discarded or more water can be added to make more detox water. Do not use the fruits for more than twice. You can also try Lemony Papaya Infused Water or Kiwi Watermelon Infused Water . | [Put all the plum cubes and the guava cubes in the infusing tube and close the lid., Fill ¾ of the bottle with water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 2 to 3 hours.] | [Not Given] | plum-guava-infused-water-41808r |
| rcp41816 | Plum Infused Water | NA | NA | [plums] | 5 mins | 0 mins | [Low Cal Beverages, Healthy Indian Drinks and Juices, Detox Water, Fruit Infused Water, Detox Water with Fruits, Antioxidant Drinks, Foods to cook in August] | 1Makes 1 servings | Indian | Get into your senses on a tiring day with Plum Infused Detox Water. It’s got a pleasant aroma and its fruity flavor will make you feel refreshed. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the plum cubes in the pitcher along with water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The plum cubes can be discarded or more water can be added to make more detox water. Do not use the plum cubes for more than twice. You will also love other fruit flavours like Honey Banana Infused Water and Fresh Figs Infused Water . | [Put the plum cubes in the infusing tube and close the lid., Fill ¾ of the bottle with water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 2 to 3 hours.] | [Not Given] | plum-infused-water-41816r |
| rcp2481 | Plum Parfait, Plum Stew with Vanilla Ice-cream | NA | NA | [sliced plums, sugar, cinnamon (dalchini), cornflour, vanilla ice-cream] | 10 mins | 8 mins | [Fruit Based Indian Desserts, Indian Sorbets / Indian Frozen Desserts, Desserts for Entertaining, Western Party, Pan, Foods to cook in August] | 9Makes 8 to 10 servings | Indian | Put a parfait on your menu to make it a perfect one! Parfaits are delicious desserts served in glasses. They are easy to make, pretty to see, and of course, irresistibly tasty. This tangy and tasty Plum Parfait features plums cooked with sugar and cinnamon, chilled and served with a topping of vanilla ice-cream. The tangy notes of plums, the spicy magic of cinnamon and the sweet lusciousness of vanilla ice-cream altogether create a heavenly experience, which will stay in your memory for a long time. | [Combine all the ingredients in a saucepan along with ¾ cup of water, mix well and cook on a medium flame for 6 to 8 minutes, while stirring occasionally., Cool completely and refrigerate for 30 minutes., Just before serving, pour the plum mixture into 8 individual small glasses topped it with one scoop of vanilla ice-cream in each glass., Serve immediately.] | [Energy, 37 cal, Protein, 0.3 g, Carbohydrates, 8.6 g, Fiber, 0.7 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 0.2 mg] | plum-parfait-plum-stew-with-vanilla-ice-cream-2481r |
| rcp38194 | Plum Sauce | NA | NA | [chilli sauce, plum jam, tabasco sauce] | 5 mins | 5 mins | [Chinese Accompaniments, Chinese Basic, Indian Dips / Sauces, Pan] | 1Makes 0.75 cup (11 tbsp ) | Indian | Plum Sauce, in this sauce the combination of chilli sauce with plum jam gives a nice spicy sweet taste. It is popularly used in Chinese cooking as a dip with starters and snacks, also used in stir-fries, vegetable ans soups. We have used it in Steam Boat Soup recipe. | [Combine all the ingredients in a small pan and heat till the jam melts. Keep aside.] | [Energy, 53 cal, Protein, 0.2 g, Carbohydrates, 97.6 g, Fiber, 0.2 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 185 mg] | plum-sauce-38194r |
| rcp33027 | Poha and Oats Chivda ( Weight Loss After Pregnancy ) | Snacks | NA | [oil, mustard seeds ( rai / sarson), green chillies, curry leaves (kadi patta), asafoetida (hing), turmeric powder (haldi), quick cooking rolled oats, beaten rice (poha), urad dal (split black lentils) papad, roasted chana dal (daria), powdered sugar, salt] | 10 mins | 7 mins | [Indian Jar Snacks, Non-stick Pan] | 4Makes 4 servings | Indian | Poha and oats chivda,fibre rich oats, iron rich poha and protein rich chana dal make for a healthy variation of the traditional fried chivda. Make in bulk and store it in an airtight container. Enjoy as an in-between snack without worrying about straying from your weight-loss regime. | [Heat the oil in a non-stick pan, add the mustard seeds, green chillies and curry leaves., When the seeds crackle, add the asafoetida and turmeric powder and mix well., Add the oats, poha, papad, chana dal, sugar and salt and toss well. Cool and store in an air-tight container.] | [Energy, 147 calories, Protein, 5.7 gm, Carbohydrates, 25.6 gm, Fat, 3.6 gm, Fibre, 1.3 gm, Iron, 2.7 mg] | poha-and-oats--chivda--weight-loss-after-pregnancy--33027r |
| rcp31055 | Poha and Sprouted Vatana Samosa | Snacks | NA | [thick beaten rice (jada poha), sprouted and boiled hara vatana, oil, cumin seeds (jeera), asafoetida (hing), chopped onions, chopped green chillies, curry leaves (kadi patta), turmeric powder (haldi), lemon juice, sugar, salt, chopped coriander (dhania), plain flour (maida), water, samosa pattis, oil, green chutney] | 20 mins | 30 mins | [Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Deep Fry, Raksha - Bandhan, Father's Day, Teachers Day] | 18Makes 18 samosas | Indian | Everybody loves samose, but the moment somebody hears the word, it is potatoes that come to mind. Surprise your family and friends with this off-beat samosa, made with a stuffing of beaten rice and sprouted green peas, flavoured perkily with green chillies, coriander and other ingredients. A squeeze of lemon gives the stuffing a tangy tinge, making it all the more enjoyable. We have used samosa pattis to make the Poha and Sprouted Vatana Samosa, to make things a bit easier. However, samosa pattis get cooked very fast, so fry the samosas on a medium flame to avoid them from getting burnt before the stuffing gets cooked properly. Try other samosa recipes like Hariyali Samosa and Chinese Samosa . | [Heat the oil in a broad non-stick pan, add the cumin seeds and asafoetida., When the seeds crackle, add the onions, green chillies and curry leaves and sauté on a medium flame for 1 minute., Add the poha, hara vatana sprouts, turmeric powder, lemon juice, sugar and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the coriander and mix well., Divide the stuffing into 18 equal portions and keep aside., Place a samosa patti on a clean, dry surface and fold the right bottom corner of the samosa patti on the opposite side to form a triangle., Fold the entire triangle towards its left and again fold the entire triangle diagonally on the opposite side., Fill a portion of the stuffing and seal the edges using the plain flour-water mixture so that the filling does not spill out., Repeat steps 1 to 3 to make 17 more samosas., Heat the oil in a deep non-stick pan, and deep-fry a few samosas, at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve immediately with green chutney.] | [Not Given] | poha-and-sprouted-vatana-samosa-31055r |
| rcp5686 | Poha Cutlet ( Iron Rich ) | Snacks | Veg | [thick beaten rice (jada poha), yellow moong dal (split yellow gram), chopped green chillies, chopped spinach (palak), chopped coriander (dhania), sugar, lemon juice, salt, oil, healthy green chutney] | 15 mins | 15 mins | [Gujarati Farsans, Breakfast Upma, Poha, Indian snacks with little planning, Indian Snacks for Entertaining, Evening Tea Snacks, Indian Cutlets, Veg Cutlets, Father's Day] | 10Makes 10 cutlets | Gujarati | poha cutlet recipe | vegetable poha cutlet | veg poha pattice | healthy poha dal cutlet | iron rich cutlet | with 40 amazing images. poha cutlet is a very crunchy and tasty fried snack made with poha (flattened rice), moong dal, some green leafy vegetables, and some spices. Learn how to make poha cutlet recipe | vegetable poha cutlet | veg poha pattice | healthy poha dal cutlet | iron rich cutlet | poha cutlet is a delicious appetizer, full of green leafy vegetables. It is crispy outside, soft inside, and has a pleasant crunch from the vegetables. The recipe is easy, straightforward, comes together quickly, and cutlets are shallow-fried with a little oil. Poha or flattened rice is an ingredient that can be used in many ways. From poha various recipes can be made for breakfast as well as snacks. This easy-to-make poha cutlet can be served as a starter at parties and as a evening tea snacks. Tips to make poha cutlet: 1. If you dry your poha for more than 2 minutes, then it may need to add water to the dough as it will be stiff. If by error you dried poha for 10 minutes, then add approx 3 tablespoons water. 2. Grind to a coarse paste, without using any water. 3. Press the cutlet down with a spatula while cooking to ensure uniform cooking. Enjoy poha cutlet recipe | vegetable poha cutlet | veg poha pattice | healthy poha dal cutlet | iron rich cutlet | with deatiled step by step images. | [To make the poha cutlet, place the beaten rice in a sieve and hold it under running water for a few seconds. Keep aside for 2 minutes for the water to drain out completely., Soak the moong dal in enough water in a deep bowl for about an hour., Drain, add the beaten rice and green chillies and grind to a coarse paste, without using any water., Transfer the mixture into a bowl, add the spinach, coriander, sugar, lemon juice and salt and mix well., Divide the mixture into 10 equal portions and shape each portion into 50 mm. (2”) diameter flat, round cutlet., Heat a non-stick tava (griddle), grease it using 1 tsp of oil, and cook 5 cutlets using 1 tsp of oil till they turn brown in colour from both the sides., Repeat step 6 to make 1 more batch of 5 cutlets., Serve the poha cutlet immediately with tomato ketchup or healthy green chutney.] | [Energy, 74 cal, Protein, 1.8 g, Carbohydrates, 12.8 g, Fiber, 0.5 g, Fat, 1.7 g, Cholesterol, 0 mg, Sodium, 3.6 mg] | poha-cutlet---iron-rich--5686r |
| rcp39002 | Poha Dhokla | BreakFast | NA | [thick beaten rice (jada poha), semolina (rava / sooji), green chilli paste, salt, fruit salt, oil, mustard seeds ( rai / sarson), asafoetida (hing), chopped coriander (dhania), green chutney] | 10 mins | 15 mins | [Gujarati Farsans, Gujarati Dry Snacks, Gujarati Breakfast, Jain Naashta, Quick breakfast, Jain Breakfast, Breakfast Dhokla] | 15Makes 15 pieces | Gujarati | poha dhokla recipe | quick poha dhokla | instant poha dhokla | with 26 amazing images. Our poha dhokla recipe is a instant poha dhokla with no soaking and no fermentation required. poha dhokla is made from easily available ingredients like poha, sooji and curds. Feel like having dhoklas for breakfast? You can whip them up instantly by using beaten rice, which requires no soaking or fermenting. You can whip instant poha dhokla up instantly by using beaten rice, which requires no soaking or fermenting. These quick poha dhoklas also make a good tiffin option since they do not need reheating. Green chutney balances the not-so-spicy poha dhokla. Notes and tips on poha dhokla. 1. We have used approximately 3/4 cup of jada poha, also known as thick beaten rice, which will give us 1/2 cup of coarsely crushed poha. 2. Take a deep bowl and add the curd to it. Curd makes the poha dhokla soft and pleasant to eat. 3. Mix batter well with a whisk or a spoon till smooth. Using a whisk is better as it removes all the lumps easily. 4. To the batter, add the semolina. Semolina is also called sooji or rava. Rava acts as a binding agent here so that the dhokla doesn’t break away. 5. Just before steaming, add the fruit salt to the prepared poha dhokla batter. Fruit salt is sold in the market under the brand 'eno'. It is due to this ingredeint that that dhokla rises and becomes fluffy. 6. When the bubbles form, start mixing gently. It is important to not mix vigorously. If you do so, the fruit salt will lose all its power, and the dhoklas will not rise. Check out our other filling and tasty quick breakfast recipes like Jowar Upma , Rice and Cucumber Pancakes , Almond Banana Smoothie and many more. Learn to make poha dhokla recipe | quick poha dhokla | instant poha dhokla | with detailed step by step photos and video below. | [To make poha dhokla, combine the curds and 1 cup of water in a deep bowl and mix well., Add the semolina, beaten rice, green chilli paste and salt, mix well and keep aside for 10 minutes., Just before steaming, add the fruit salt and 2 tsp of water over it., When the bubbles form, mix gently., Pour the batter into a greased 175 mm. (7”) diameter thali and shake the thali clockwise to spread the batter in an even layer., Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Keep aside., Heat the oil in a small pan and add the mustard seeds., When the seeds crackle, add the asafoetida. Sauté on a medium flame for a few seconds and pour this tempering over the dhoklas., Cool the poha dhokla slightly, cut into diamond shaped equal sized pieces and garnish with coriander., Cool the poha dhoklas slightly, wrap in an aluminum foil and pack in a tiffin box.] | [Energy, 48 cal, Protein, 1.2 g, Carbohydrates, 5.7 g, Fiber, 0 g, Fat, 1.9 g, Cholesterol, 2.1 mg, Sodium, 3.7 mg] | poha-dhokla-39002r |
| rcp42055 | Poha Dosa, Aval Dosa with Curd | Snacks | Veg | [thick beaten rice (jada poha), raw rice (chawal), urad dal (split black lentils), fenugreek (methi) seeds, curds (dahi), salt, ghee, sambhar, coconut chutney] | 5 mins | 50 mins | [Different Types of Dosa, Breakfast Idlis / Dosas / Uttapam, Evening Tea Snacks, Mother's Day, Mixer, Gluten Free Veg Indian, Gluten Free Indian Snacks] | 22Makes 22 dosas | Indian | Poha has a knack of imparting both softness and crispness to a snack, as you can experience in this amazing Poha Dosa. The batter for this Poha Dosa is easy to make compared to the normal dosa because here you just need to soak and grind all the ingredients together. Once fermented, the batter of rice, rice flakes and urad yields wonderful dosas with an excellent texture. The fenugreek seeds and curds play several roles in this dosa – they improve the flavour and aroma, help in fermentation and enhance the crispness of the dosa. When you make the Poha Dosa, plan well in advance because there is a long soaking period and fermentation time. Enjoy these dosas hot and fresh with Chutney and Sambhar . | [Combine the raw rice and urad dal in a deep bowl, wash well and drain., Add the rice flakes and fenugreek seeds and soak in enough water in a deep bowl for 6 hours., Drain, blend in a mixer along with the curds and approx. 1 ¾ cups of water till smooth., Transfer the batter into a deep bowl, add the salt, mix well and cover with a lid and keep in a warm place for 8 hours., Once fermented, mix well., Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth., Pour a ladleful of the batter on it and spread it in a circular motion to make a 250 mm. (6”) diameter circle., Drizzle a little ghee evenly over it and cover with a lid and cook on a medium flame for 1 to 2 minutes., Open the lid, and fold over to make a semi-circle or a roll., Repeat steps 6 to 9 to make 21 more dosas., Serve immediately with sambhar and coconut chutney.] | [Energy, 84 cal, Protein, 1.8 g, Carbohydrates, 12.5 g, Fiber, 0.8 g, Fat, 2.9 g, Cholesterol, 0.7 mg, Sodium, 3 mg] | poha-dosa-aval-dosa-with-curd-42055r |
| rcp32834 | Poha Idli ( How To Make Poha Idli ) | Dinner | NA | [rice semolina (idli rawa), beaten rice (poha), urad dal (split black lentils), salt, sambhar, coconut chutney] | 5 mins | 30 mins | [South Indian, Different types of Idlis, South Indian Breakfast, Indian Travel Food, Dinner, Steam, Indian Party] | 22Makes 22 idlis | South Indian | poha idli | south indian poha idli | aval idli | soft poha idli | poha idli with fermentation | with 25 amazing photos The super soft, super fluffy Poha Idli is sure to steal your hearts! You will find that the batter for this aval idli is pretty easy to make because we have used a combination of rice semolina and poha instead of whole idli rice. So, the rice portion of the poha idli batter will be ready in a jiffy. Then, you need to grind the soaked urad, mix the two and let the batter ferment. Perfect proportions together with the presence of poha makes this south indian poha idli very, very soft and tasty. Served with Sambhar and a chutney of your choice, the Poha Idli makes an amazing breakfast. Enjoy poha idli recipe with detailed step by step photos and video below. | [To make poha idli, clean, wash and soak the idli rava and beaten rice with enough water in a deep bowl for at least 2 hours. Drain well., Clean, wash the urad dal thoroughly and soak with enough water in a deep bowl for at least 2 hours. Drain well., Combine the idli rava-poha mixture and ¼ cup of water in a mixer and blend till smooth., Combine the urad dal and ¼ cup of water in a mixer and blend till smooth., Combine the two batters and salt in a deep bowl and mix very well. Cover with a lid and keep aside to ferment for 8 hours., Put spoonfuls of the batter into greased idli moulds and steam in a steamer for 10 to 12 minutes., Repeat with the remaining batter to make more poha idlis., Serve the poha idli hot with sambhar and coconut chutney.] | [Energy, 33 cal, Protein, 1.3 g, Carbohydrates, 6.7 g, Fiber, 0.3 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 2.4 mg] | poha-idli--how-to-make-poha-idli--32834r |
| rcp33290 | Poha Khichu ( Non- Fried Snacks ) | Snacks | NA | [beaten rice (poha), cumin seeds (jeera), soda bi-carb, chilli powder, salt, oil, chopped garlic (lehsun), chilli powder, salt, oil] | 10 mins | 15 mins | [Quick breakfast, Quick Snacks / Quick Starters, Quick Desserts] | 4Makes 4 servings | NA | Poha khichu, a simple guajarati snack made of flaked rice cooked with spices. You can even make the khichu ahead of time and steam it for 4 to 5 minutes just before serving. To make it spicier, you can add finely chopped green chillies. | [Heat 2½ cups of water in a deep pan, add the soda bi-carb, cumin seeds, , chilli powder and salt, mix well and boil on a high flame for 2 to 3 minutes., Add the ground beaten rice, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Lower the flame, cover with a lid and cook for 10 minutes, while stirring occasionally., Grease a plastic chocolate mould tray with a little oil and keep aside., Divide the mixture into 12 equal portions and shape each portion into a round ball., Gently press each portion into the depression of the mould., Invert the tray and tap it lightly to demould the khichu. Keep aside., Heat the oil in a small pan, add the garlic and sauté on a slow flame till it releases flavour., Remove from the flame, add the chilli powder and salt and mix well. Keep aside., Place the moulded khichu rounds around a plate and fill the sauce in a bowl and place in the centre of the plate and serve immediately.] | [Energy, 187 cal, Protein, 1 g, Carbohydrates, 11.6 g, Fiber, 0.1 g, Fat, 15.2 g, Cholesterol, 0 mg, Sodium, 1.6 mg] | poha-khichu--non--fried-snacks--33290r |
| rcp42408 | Poha Pakoda, Poha Pakora | Snacks | NA | [thick beaten rice (jada poha), mashed potatoes, chopped coriander (dhania), chopped green chillies, chilli powder, sugar, lemon juice, cumin seeds (jeera), salt, oil, green chutney, tomato ketchup] | 15 mins | 20 mins | [Punjabi Breakfast, Evening Tea Snacks, Pakora Pakoda, Quick Snacks / Quick Starters, Kitty Party Snacks, Monsoon Snacks, Evening Snacks] | 15Makes 15 pakodas | Punjabi | poha pakoda recipe | poha pakora | Punjabi poha aloo pakoda | with 14 amazing images. The poha pakoda is a scrumptious snack that you can quickly and easily prepare in the evenings to serve with Tea or coffee. poha pakoda is very simple and uses minimal ingredients, so you do not have to think twice about making it even after a busy day. After all, some days are worth celebrating, with or without a reason, and who wants to have just biscuits with their tea on such days? Notes on poha pakoda recipe. 1. To make Poha Pakoda, first clean and wash the rice flakes in a sieve in enough water. We have used the thick variety of poha for this recipe. 2. Transfer the poha into a deep bowl. Ensure you do not soak the poha in water, just rinse them or else they will absorb a lot of moisture which will make it difficult to make the Poha Pakoda. 3.add finely chopped coriander. They not only add a colour to the Poha Pakoda but also, enhance the taste. So, go for this crispy and tasty poha pakoda snack that is sure to steal your heart with its unique mouth-feel, which combines the crunch of poha with the succulence of potatoes. Over all, a sure-shot hit with the entire family! You can also try other Pakodas like Moong Dal and Rice Mini Pakodas or Methi Pakoda. See step by step photos and video of poha pakoda recipe | poha pakora | Punjabi poha aloo pakoda | below. | [Clean and wash the rice flakes in a sieve in enough water., Transfer the poha into a deep bowl, add all the other ingredients and mix well., Divide the mixture into 15 equal portions., Roll each portion into a ball., Heat the oil in a deep non-stick pan and deep-fry a few poha pakodas at a time till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve the poha pakodas immediately with green chutney and tomato ketchup.] | [Energy, 66 cal, Protein, 0.4 g, Carbohydrates, 4.8 g, Fiber, 0.1 g, Fat, 5.1 g, Cholesterol, 0 mg, Sodium, 1.1 mg] | poha-pakoda-poha-pakora-42408r |
| rcp33061 | Poha Phirni ( Weight Loss After Pregnancy ) | NA | NA | [beaten rice (poha), milk, sugar, cornflour low fat milk, saffron (kesar) strands] | 5 mins | 10 mins | [Phirni, Indian Party, Mixer, Non-stick Pan, Weight Loss after Pregnancy] | 4Makes 4 servings | Indian | Poha Phirni, iron rich poha and calcium rich milk are the twin pillars of this cool, nourishing dessert. Topping each portion with ¼ cup of mixed chopped fruits like apple, banana and strawberry not only enhances the fibre content but also adds a lot of colour. | [Roast the beaten rice in a non-stick pan till crisp, while stirring continuously. Do not allow to discolour., Remove from the flame, cool and grind it coarsely. Keep aside., Boil the milk in another non-stick pan, add the sugar and roasted beaten rice and simmer for 3 to 4 minutes, while stirring continuously., Add the cornflour and milk mixture, mix well and simmer for another 2 to 3 minutes. Cool completely and refrigerate for at least 1 hour. Serve chilled garnished with saffron strands.] | [Energy, 275 cal, Protein, 7.6 g, Carbohydrates, 30.6 g, Fiber, 0.4 g, Fat, 10 g, Cholesterol, 24 mg, Sodium, 31.2 mg] | poha-phirni--weight-loss-after-pregnancy--33061r |
| rcp42455 | Poha Yellow Moong Dal Dosa | Snacks | NA | [thick beaten rice (jada poha), yellow moong dal (split yellow gram), fenugreek (methi) seeds, grated coconut, chopped green chillies, chopped ginger (adrak), chopped coriander (dhania), cumin seeds (jeera), salt, ghee, coconut, sambhar] | 10 mins | 40 mins | [Different Types of Dosa, Breakfast Idlis / Dosas / Uttapam, Indian Wraps, Evening Tea Snacks, Mother's Day, Tava, Quick Snacks / Quick Starters] | 12Makes 12 dosas (12 dosa ) | Indian | poha yellow moong dal dosa recipe | how to make moong dal dosa | instant moong dal dosa | no fermenting moong dal dosa | with 24 amazing images. While this no fermenting moong dal dosa requires an hour and a half of soaking, the batter does not need to be fermented. So it is instant. The rich aroma of the dosa being cooked in ghee suits as a breakfast fare or a snack treat as well. The appetizing aroma of fenugreek seeds, the crisp texture acquired from poha, the semi-spicy flavour and nice colour set this how to make moong dal dosa a notch higher than others. Relish it fresh off the tava with chutney and hot Sambhar. To make poha yellow moong dal dosa, combine the poha, yellow moong dal and fenugreek seeds in enough water in a deep bowl and soak it for 1 hour 30 minutes. Drain well. Blend in a mixer along with coconut and 1 cup of water till smooth. Transfer the mixture into a deep bowl, add all the other ingredients and mix well. Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter circle. Smear a little ghee over it and along the edges and cook on a medium flame till the dosa turns brown in colour. Turnover and cook again till the other side gets cooked as well. Fold over to make a semi-circle or a roll. Repeat with the remaining batter to make 11 more dosas. Serve immediately with coconut chutney and sambar. Just like rotis made of different flours have different flavours, dosas made of varied batters also have varied flavours. Not only the taste but the aroma and texture of the dosa also varies according to the ingredients used in the batter. Some batters need to be fermented while some do not. poha yellow moong dal dosa is of the latter variety. Tips for poha yellow moong dal dosa. 1. Ensure you use jada poha for this recipe. 2. Also make sure to add poha and fenugreek seeds after the yellow moong dal has been washed well. 3. Serve this dosa immediately, like any other dosa. You can also try other dosa recipes like Poha Dosa or dosa. Enjoy poha yellow moong dal dosa recipe | how to make moong dal dosa | instant moong dal dosa | no fermenting moong dal dosa | with step by step images. | [Combine the poha, yellow moong dal and fenugreek seeds in enough water in a deep bowl and soak it for 1 hour 30 minutes. Drain well., Blend in a mixer along with coconut and 1 cup of water till smooth., Transfer the mixture into a deep bowl, add all the other ingredients and mix well., Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth., Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter circle., Smear a little ghee over it and along the edges and cook on a medium flame till the dosa turns brown in colour., Turnover and cook again till the other side gets cooked as well., Fold over to make a semi-circle or a roll., Repeat with the remaining batter to make 11 more dosas., Serve immediately with coconut chutney and sambhar.] | [Energy, 114 cal, Protein, 2.9 g, Carbohydrates, 10.1 g, Fiber, 1.4 g, Fat, 6.9 g, Cholesterol, 0 mg, Sodium, 3.4 mg] | poha-yellow-moong-dal-dosa-42455r |
| rcp520 | Pohe Ke Vade | Snacks | NA | [green moong dal (split green gram), beaten rice (poha), chopped spinach (palak), chopped coriander (dhania), lemon juice, sugar, chopped green chillies, salt, oil, green chutney] | 10 mins | 15 mins | [Jain Naashta, Deep-fried Indian Starters, Evening Tea Snacks, Mexican Party, Cocktail Party, Deep Pan] | 20Makes 20 vadas | Jain | Crisp, tasty vadas, anyone? a seemingly traditional yet innovative combination of ingredients like beaten rice, soaked moong dal, green and chillies results in a delicious vada that is sure to make tea-time all the more interesting. Enjoy with a hot beverage and the company of loved ones, for best results! | [Soak the green moong dal in enough water for 1 hour. Drain well and keep aside., Wash the beaten rice and keep aside to drain for 10 minutes., Combine all the ingredients in a bowl and mix well., Divide the mixture into 20 equal portions and roll each portion into a round ball and flatten it between your palms., Heat the oil in a deep kadhai and deep-fry the vadas till they turn golden brown in colour from all the sides., Drain on absorbent paper and serve hot with green chutney.] | [Energy, 24 cal, Protein, 0.7 g, Carbohydrates, 5 g, Fiber, 0.2 g, Fat, 0.1 g, Cholesterol, 0 mg, Vitamin A, 156.1 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 1.3 mg, Folic Acid, 5.2 mcg, Calcium, 4.8 mg, Iron, 1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 2.5 mg, Potassium, 31.5 mg, Zinc, 0 mg] | pohe-ke-vade-520r |
| rcp1809 | Polenta Pizza Base | NA | NA | [maize flour (makai ka atta), chilli powder, butter, salt, plain flour (maida), dry yeast fresh yeast, sugar] | 5 mins | 5 mins | [Italian Pizzas, Italian Basic, Baked, Oven] | 2Makes 2 servings | Italian | An innovative base made using the polenta. Polenta is a cornmeal porridge that is the traditional dish of northern italy. | [Put 3/4 cup of water to boil along with the butter, chilli powder and salt., When the water boils, add the maize flour and mix well with a wooden spoon or whisk., Cook for some time on a low flame, whisking continuously all the times till the mixture thickens., Remove from the fire and cool., Sieve the flour, add the prepared polenta, yeast, sugar and enough water to make a soft dough. Knead till it is smooth and elastic., Cover with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes)., Press the dough lightly to remove the air., Divide the dough into 2 equal parts., Roll each portion into a circle of 250 mm. (10") diameter and 6 mm. (1/4") thickness., Bake in a pre-heated oven at 200°c (400°f) for 3 to 4 minutes. Use as required] | [Energy, 384 cal, Protein, 10.3 g, Carbohydrates, 77.3 g, Fiber, 1.6 g, Fat, 3.9 g, Cholesterol, 0 mg, Vitamin A, 128.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 2.3 mg, Vitamin C, 0 mg, Folic Acid, 4.5 mcg, Calcium, 20.2 mg, Iron, 2.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 33.4 mg, Potassium, 164.7 mg, Zinc, 0.8 mg] | polenta-pizza-base-1809r |
| rcp41812 | Pomegranate Apple Infused Water | NA | NA | [pomegranate (anar), apple cubes] | 5 mins | 0 mins | [Low Cal Beverages, Healthy Indian Drinks and Juices, Detox Water, Fruit Infused Water, Jaundice Indian Food, Detox Water with Fruits, Antioxidant Drinks, Foods to cook in September] | 1Makes 1 servings | Indian | If you love red color then here’s Pomegranate Apple Infused Detox Water for you that you would love to have on a tiring day. The slight flavor and aroma of pomegranate and apples will keep you refreshed throughout the day. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the fruits in the pitcher along with water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The fruits can be discarded or more water can be added to make more detox water. Do not use the fruits for more than twice. You can also try other fruity detox waters like Pink Guava Apple Infused Water or @41799 . | [Put the pomegranate in the infusing tube., Fill ¾ of the bottle with water, place the infusing tube with the pomegranate in it and with a help of a spoon mash the pomegranate lightly for 1 minute., Put the apple cubes in the infusing tube and close it tightly., Close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 3 hours.] | [Not Given] | pomegranate-apple-infused-water-41812r |
| rcp41809 | Pomegranate Black Grapes Infused Water | NA | NA | [pomegranate (anar), black grapes] | 5 mins | 0 mins | [Low Cal Beverages, Healthy Indian Drinks and Juices, Detox Water, Fruit Infused Water, Detox Water with Fruits, Antioxidant Drinks, Anthocyanins a type of Flavonoids] | 1Makes 1 servings | Indian | If you can’t decide between red and black then here is Pomegranate Black Grapes Infused Detox Water perfect for you. The flavor of black grapes will blend into your senses and will keep you boosted throughout the day. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the fruits in the pitcher along with water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The fruits can be discarded or more water can be added to make more detox water. Do not use the fruits for more than twice. Also do try other fruit combos like Black Grape Pineapple Infused Water or Kiwi Watermelon Infused Water . | [Put the pomegranate in the infusing tube., Fill ¾ of the bottle with water, place the infusing tube with the pomegranate in it and with a help of a spoon mash the pomegranate lightly for 1 minute., Put the black grapes in the infusing tube and close it tightly., Close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 4 hours.] | [Not Given] | pomegranate-black-grapes-infused-water-41809r |
| rcp41196 | Pomegranate Citrus Juice | NA | NA | [pomogranate juice, chopped grapefruit, orange juice, lemon juice, powdered sugar] | 2 mins | 0 mins | [Indian Juices, Cocktail Party, Juicer and Hopper, Foods to cook in September, Foods to cook in November, Anthocyanins a type of Flavonoids] | 4Makes 4 cups (approx.) | Indian | Tangy joy in every sip! This juice combines pomegranate juice with the citrusy notes of orange, grapefruit and lemon in a very interesting way. The layers of red and orange look absolutely awesome in the glass, and the fresh taste of the juice is even more fabulous. The grapefruit segments in the orange juice layer give a nice texture to the juice, making it an all-rounder in flavour, appearance and mouth-feel. When you mix the pomegranate juice and the citrus blend with the ice cubes as described, you will find that the pomegranate juice settles to the bottom. This is what gives the Pomegranate Citrus Juice its beautifully layered hues. Serve the juice immediately after preparing because pomegranate and grapefruit will get sour after some time.If you loved this recipe, you are sure to like more of our pomegranate based drinks like Orange Pomegranate and Black Grape Juice , Orange and Pomegranate Drink and Pear and Pomegranate Smoothie . | [Combine the grapefruit, orange juice and lemon juice and blend in a juicer till smooth with few grapefruit segments remaining., Take 4 glasses and fill half the glasses with crushed ice., Pour the orange juice equally in the 4 glasses and top with equal quantities of the pomegranate juice, which should settle at the bottom., Serve immediately.] | [Energy, 326 cal, Protein, 5.1 g, Carbohydrates, 73.9 g, Fiber, 8.2 g, Fat, 1.2 g, Cholesterol, 0 mg, Sodium, 24.5 mg] | pomegranate-citrus-juice-41196r |
| rcp42507 | Pomegranate Juice, Recipe for Kidney Stone Patients | NA | NA | [pomegranate (anar)] | 15 mins | 0 mins | [Recipes for Weaning (8 to 9 months), Kidney Stone Diet, Fresh Juices, Vitamin C Juices, Antioxidant Rich Indian Juices] | 1Makes 1 cup | Indian | Freshness is the hallmark of a good juice, and nothing can match the unadulterated freshness of this Pomegranate Juice. Untouched by other flavouring substances, this juice gives you an opportunity to experience and relish the pure taste of fresh and juicy pomegranate, while also reaping its health benefits. Rich in vitamin C , this healthy juice helps to flush toxins out of the body and to keep you hydrated too. Those with kidney stones, malaria, typhoid, AIDS, etc., who need more fresh liquid supplements and antioxidants must make this a part of their diet. Remember to have it immediately after preparation to get the most of the nutrients. Do not add salt or chaat masala – have it fresh as it is. | [Put the pomegranate in a big mixer jar., Blend till smooth, without using any water., Strain using a strainer and use as required.] | [Energy, 374 cal, Protein, 9.2 g, Carbohydrates, 83.5 g, Fiber, 16.1 g, Fat, 0.6 g, Cholesterol, 0.1 mg, Sodium, 5.8 mg] | pomegranate-juice-recipe-for-kidney-stone-patients-42507r |
| rcp41855 | Pomegranate Pear Infused Coconut Water | NA | NA | [pomegranate (anar), pear cubes, tender coconut water] | 5 mins | 0 mins | [Low Cal Beverages, Healthy Indian Drinks and Juices, Detox Water, Fruit Infused Water, Detox Water with Coconut Water and Fruits, Antioxidant Drinks] | 1Makes 1 servings | Indian | Pomegranate Pear Infused Coconut Water is the right drink to choose if you love the flavour of pomegranate. This drink looks beautiful in the bottle and is sure to detoxify your body and will make you feel relaxed. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the fruits in the pitcher along with coconut water and allow them to infuse for 4 hours. Then, strain the mixture to get detox water. The fruits can be discarded or more coconut water can be added to make more detox water. Do not use the fruits for more than twice. You can also try other Fruit Infused Water recipes from our collection like the Strawberry Grapefruit Infused Coconut Water or Green Apple Lemon Grass Infused Water . | [Put the pomegranate in the infusing tube., Fill the bottle with coconut water, place the infusing tube in it and with a help of a spoon mash the pomegranate lightly for 1 minute., Put the pear cubes in the infusing tube and close it tightly., Close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 4 hours.] | [Not Given] | pomegranate-pear-infused-coconut-water-41855r |
| rcp41740 | Pomegranate Tea, Turkish Tea | NA | NA | [pomegranate (anar), lemon juice, sugar] | 10 mins | 4 mins | [Maharashtrian Upvas (Fasting), Tea, Chai, High Tea Party, Pan, Kitty Party Drinks, Mocktails, Foods to cook in September, Foods to cook in November] | 2Makes 2 small glasses | Maharashtrian | Pomegranate Tea is a unique Turkish beverage made by blending and straining cooked pomegranate. A dash of lemon juice adds to the tanginess of the drink, which is resplendent with the naturally bright colour and vibrant flavour of pomegranate. When making the Pomegranate Tea, allow the cooked mixture to cool slightly and then blend it. Don’t let it cool completely because the beverage must be warm while serving. Try other pomegranate recipes like Chatpata Pomegranate or Pomegranate Citrus Juice . | [Combine all the ingredients in a deep sauce pan along with 1 cup of water and bring it to boil on a medium flame for 3 to 4 minutes, while stirring occasionally., Cool slightly and blend in a mixer to a coarse mixture., Strain the mixture immediately using a strainer., Pour equal quantities of the tea into 2 individual glasses or cups., Serve immediately.] | [Energy, 83 cal, Protein, 1.2 g, Carbohydrates, 19.2 g, Fiber, 2.1 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 0.9 mg] | pomegranate-tea-turkish-tea-41740r |
| rcp31100 | Pomodoro Lasagne | Dinner | NA | [lasagne sheets, TOMATO CONCASSE, chopped onions, chopped garlic (lehsun), chopped fresh basil leaves, fresh cream, olive oil, salt, blanched broccoli florets, sliced mushrooms (khumbh), boiled sweet corn kernels (makai ka dana), chopped capsicum, oil, fresh cream, salt black pepper (kalimirch) powder, grated processed cheese, butter] | 15 minutes | 10 minutes | [Italian Main Dish, One Meal Dinner] | 4Serves 4. | Italian | This elegant vegetable lasagna showcases the merits of both tomato and cream sauce. The rich baked dish is packed with layers of pasta filled with vegetables and tomatoes topped with Italian mozzarella cheese and baked until golden brown in colour. Pomodoro sauce, that is, tomato sauce flavoured with basil, adds a unique flavour to this dish. | [Heat the oil in a pan, add the onions and garlic sauté for 3 to 4 minutes., Add the tomato concasse, basil leaves, salt and sauté for 4 to 5 minutes., Add the cream and mix well., Divide the sauce into 3 equal portions and keep aside., Heat the oil in a pan, add the capsicum and sauté for ½ a minute., Add the remaining vegetables and sauté till the vegetables become dry., Add the salt and pepper and mix well., Divide the mixture into 3 equal portions and keep aside., Place one lasagne sheet on the bottom of a 200 mm. (8") diameter greased baking dish., Spread 1 portion of the vegetables over the sheet. Pour 2 tbsp of cream sauce and place another lasagne sheet on it., Spread 1 portion of Pomodoro sauce and place another lasagne sheet on it., Repeat the same procedure with the remaining lasagne sheets, vegetable mixture, Pomodoro sauce and cream sauce., Sprinkle cheese on top and bake in a pre-heated oven at 200°C (400°F) for 15 minutes., Serve hot.] | [Not Given] | pomodoro-lasagne-31100r |
| rcp42312 | Pongal Kootu, South Indian Mixed Vegetable Curry | Dinner | NA | [oil, chana dal (split bengal gram), coriander (dhania) seeds, dry red chillies (pandi), urad dal (split black lentils), grated coconut, toovar (arhar) dal, turmeric powder (haldi), red pumpkin (bhopla / kaddu) cubes, banana cubes, yam (suran) cubes, tamarind (imli) pulp, salt, coconut oil, mustard seeds ( rai / sarson), curry leaves (kadi patta)] | 35 mins | 4 mins | [South Indian Curries / Sabzis, Tamil Nadu Food, Makar Sankranti Pongal Festival, Pressure Cooker, Non-stick Pan, Dal for lunch, Indian lentils for lunch, South Indian Dinner] | 15Makes 15 servings | South Indian | Pongal Kootu is a tongue-tickling mixed vegetable curry made during Makar Sankaranthi or Pongal in South India. It is made with local vegetables that are in season at the cusp of winter and spring. This curry brings together veggies and beans of different textures and flavours, cooked with tamarind pulp and dal, and flavoured with an aromatic and flavourful paste of roasted spices and coconut. Although you can enjoy this Pongal Kootu immediately after preparation, it gets better and better as it cools down, as the veggies soak up the flavours of the spice paste and the kootu thickens to a curry-like consistency. You can cook it in an earthen pot if you have one. It tastes great with hot rice or dosas , and is a classic combination for Ven Pongal and Chakkrai Pongal! Try other South Indian recipes like Masala Vadas or Ginger Pachdi . | [Combine all the ingredients, except the coconut in small non-stick pan and sauté on a medium flame for 2 minutes., Cool completely, add the coconut and 5 tbsp of water in a mixer and blend till smooth. Keep aside., Combine the toovar dal, turmeric powder and 1¼ cups of water in a pressure cooker, mix well and pressure cook for 4 whistles., Allow the steam to escape before opening the lid., Transfer the dal into the deep non-stick pan, add the red pumpkin, raw banana, suran, tamarind pulp, salt and 1½ cups of water, mix well and cover with a lid and cook on a medium flame for 15 minutes ,while stirring occasionally., Add the prepared paste and 2 tbsp of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside., Heat the coconut oil in a small non-stick pan, add the mustard seeds and curry leaves and sauté on a medium flame for 30 seconds., Add this to the kootu and mix well., Serve hot.] | [Energy, 52 cal, Protein, 1.7 g, Carbohydrates, 6.8 g, Fiber, 1 g, Fat, 2 g, Cholesterol, 0 mg, Sodium, 5.2 mg] | pongal-kootu-south-indian-mixed-vegetable-curry-42312r |
| rcp42425 | Ponk Bhajiya, Hurda Pakora | Snacks | Veg | [ponk, besan (bengal gram flour), rice flour (chawal ka atta), chopped coriander (dhania), chilli powder, asafoetida (hing), ginger (adrak) paste, green chilli paste, lemon juice, salt, oil, tomato ketchup, green chutney] | 5 mins | 15 mins | [Deep-fried Indian Starters, Evening Tea Snacks, Non Stick Kadai Veg, Kitty Party Snacks, Foods to cook in December] | 3Makes 3 servings (3 serving ) | Indian | ponk bhajiya recipe | ponk pakora | ponk fritters | hurda bhajji | with 15 amazing images. When ponk is in season, it is enjoyed so much by the Gujaratis that they have it in so many forms, right from simple raw salted ponk to crisp and crunchy ponk bhajiya! One interesting way to cook ponk is as ponk pakora. To make ponk bhajiya, ponk is mixed into a batter with besan and seasonings and deep-fried till crisp. We have combined ponk along with besan, rice flour, coriander, chilli powder, asafoetida, ginger, green chilli paste and lemon juice. Further we have added little water and made it into a thick batter consistency and deep fried until golden brown by dropping spoonful of mixture into the oil. Serve ponk bhajiya hot. Ponk is a regional, seasonal specialty. During a short time in the Indian winter, the jowar or white millet seeds turn out to be very juicy and tender and the perfect time to make ponk fritters. Farmers delightfully keep watching out for this crop, and once it arrives, they pick and cook it right away! Ponk is also known as hurda, sorghum and tender jowar. It is famously called hurda by Maharashtrians. It is important to deep-fry the ponk bhajiya on a medium-slow flame to get a fabulous taste and super crispy mouth-feel. If you can lay your hands on ponk, don’t miss this recipe. Serve ponk bhajiya along with ketchup or green chutney. You can also try Ponkh Bhel or Basic Surti Ponkh Recipe. Learn to make ponk bhajiya recipe | ponk pakora | ponk fritters | hurda bhajji | with detailed step by step recipe photos and video below. | [To make ponk bhajiya, combine all the ingredients in a deep bowl and mix well., Add ¼ cup of water and mix well till smooth., Heat the oil in a deep non-stick pan and drop spoonfuls of the mixture in hot oil using your fingers and deep-fry, a few at a time, on a medium slow flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve the ponk bhajiya immediately with green chutney and tomato ketchup.] | [Energy, 350 cal, Protein, 7.4 g, Carbohydrates, 42.5 g, Fiber, 6.2 g, Fat, 16.6 g, Cholesterol, 0 mg, Sodium, 13.5 mg] | ponk-bhajiya-hurda-pakora-42425r |
| rcp42422 | Ponk Bhel, Hurda Bhel | Snacks | NA | [ponk / ponkh (hurda), chopped onions, chopped tomatoes, sweet chutney, green chutney, chopped coriander (dhania), chopped green chillies, lemon juice, chaat masala, salt, mimosa sugar balls, black pepper lemon sev] | 10 mins | 0 mins | [Gujarati Farsans, Indian Snacks for Entertaining, Evening Tea Snacks, Indian Party, High Tea Party, Indian Party Starters, Kids After School] | 2Makes 2 servings (2 serving ) | Gujarati | ponk bhel recipe | hurda bhel | tender jowar bhel | sorghum bhel | with 12 amazing images. ponk bhel is a tender jowar bhel and called sorghum bhel in English. ponk bhel is a regional and seasonal speciality, made with a Gujarati delicacy called ‘ponk’. It is basically a savoury snack which is commonly eaten in Indian winters. During a brief period in the winter months, the jowar or white millet grain is very tender and juicy. At this stage, it is called ponk and is the best time to make hurda bhel. These tender seeds are harvested and roasted or cooked in other ways. Generally, in the villages, the ponk is picked from the fields and cooked then and there. Hurda and tender jowar are the other names for ponk. Ponk is super nutritive and healthy and also makes an excellent gluten free cereal. There is a general mood of celebration, a party is thrown, and friends, family and neighbours are invited to come and have a taste of this young seed in ponk bhel! To make ponk bhel we have used juicy ponk seeds to make a chatpata bhel, which everyone will relish. And it is so easy to make too – you just need to toss all the ingredients together! All we have done is combined ponk along with onions, tomatoes, sweet and green chutney, some chaat masala, lemon juice and pepper powder and also mimosa sugar balls to make tender jowar bhel. You can also try other bhel recipes like Corn Bhel or Moong Bhel. Learn to make ponk bhel recipe | hurda bhel | tender jowar bhel | sorghum bhel | with detailed step by step recipe photos and video below. | [Combine all the ingredients in a deep bowl and toss well., Serve the ponk bhel immediately.] | [Not Given] | ponk-bhel-hurda-bhel-42422r |
| rcp42435 | Ponkh Chilla, Healthy Hurda Pudla | Snacks | Veg | [ponk / ponkh (hurda), besan (bengal gram flour), rice flour (chawal ka atta), chopped coriander (dhania), chilli powder, turmeric powder (haldi), asafoetida (hing), salt, oil, green chutney, tomato ketchup] | 10 mins | 20 mins | [Gujarati Breakfast, Breakfast Chillas, Indian Pancakes, Indian Snacks for Entertaining, Indian Pancakes, Evening Tea Snacks, One Dish Vegetarian Meals, Makar Sankranti Pongal Festival] | 6Makes 6 chilas | Gujarati | ponkh chilla recipe | healthy hurda pudla | ponk pancake | with 19 amazing images. This ponkh chilla is not just delicious and healthy - it is also seasonal! Before the season for ponkh ends we suggest you try this recipe atleast once! Its great as a snack or even as a complete meal with some fresh coriander chutney! Learn how to make ponkh chilla recipe | healthy hurda pudla | ponk pancake | Ponkh, or tender, juicy pods of jowar is a special winter crop that is very famous in Gujarat. Only for a short duration in winter, it is possible to harvest young jowar grains that are so juicy and tender. Hence, the Gujaratis feel quite upbeat about it, and even throw parties to celebrate the harvesting of the ponkh. It is used raw, roasted or sautéed to make many recipes. Here is a ponkh chilla, which is very different from the regular besan chila that you usually make. The addition of ponkh gives it a very nice, succulent mouth-feel. Serve these healthy hurda pudla to relish them immediately after preparation. You can also try other chilla recipes like yellow moong dal paneer pudina chilla or nutritious chilla. Tips to make ponk chilla: 1.Adding rice flour make the chilla more flavourful and crispy. 2. Make sure you serve the chilla immediately for the best flavour. 3. The ponk grains should be green in color, soft, clean, dust free and without any infestations or foul odor. Enjoy ponkh chilla recipe | healthy hurda pudla | ponk pancake | with detailed step by step photos. | [Combine all the ingredients in a deep bowl and mix well., Add approx. ¾ cup of water and mix very well., Heat a non-stick tava (griddle) and grease it lightly with ½ tsp of oil., Pour a ladleful of the batter on it and spread it in a circular motion to make a 150 mm. (6”) diameter circle., Smear ½ tsp of oil over it and along the edges and cook on a high flame till the chila turns brown in colour., Flip over and cook on the other side as well., Repeat steps 3 to 6 to make 5 more chilas., Serve immediately with green chutney and tomato ketchup.] | [Energy, 134 cal, Protein, 3.1 g, Carbohydrates, 17.4 g, Fiber, 2.5 g, Fat, 5.7 g, Cholesterol, 0 mg, Sodium, 6.3 mg] | ponkh-chilla-healthy-hurda-pudla-42435r |
| rcp7602 | Popcorn Chocolate Balls | NA | NA | [dry corn (makai ke dane), grated cooking chocolate, butter] | 5 mins. | 10 mins. | [Chocolate Dessert, Christmas, Healthy Foods for Kids, Quick Indian recipes for Kids, Kids After School, Snack Recipes for Kids] | 20Makes 20 balls. | Indian | Popcorn gets elevated into a sweet treat with the addition of gooey chocolate! | [Heat the butter in a pressure cooker., Add the corn, mix well and close the lid without the whistle., Continue heating on a low flame till you hear popping noises. When the corn stops popping, switch off the flame and open the pressure cooker., Add the grated chocolate to the hot popcorn and mix gently. Put tablespoonfuls of this mixture onto greaseproof paper, allow to cool and serve immediately.] | [Energy, 17 cal, Protein, 0.4 g, Carbohydrates, 2.7 g, Fiber, 0.2 g, Fat, 0.8 g, Cholesterol, 0.8 mg, Sodium, 3.1 mg] | popcorn-chocolate-balls-7602r |
| rcp645 | Potage Darblay ( Microwave Recipe ) | NA | NA | [butter, sliced potatoes, sliced onions, milk, bayleaf (tejpatta), salt freshly ground black pepper powder, butter, carrot, onions, french beans, broccoli florets, fresh cream] | 12 mins | 13 mins | [Microwave, Microwave] | 4Makes 4 servings | NA | Whether you like your soups light and herby or thick and sumptuous, you can do it all with the microwave! here is a soothing and filling soup that is sure to warm the diner’s heart. A ‘potage’ is a thick soup, in this case made with potatoes. It is topped with an assortment of vegetables and cream, making this recipe visually, nutritionally and gastronomically appealing. | [Put the butter in a microwave safe bowl and microwave on high for 20 seconds., Add the potatoes and onions, mix well and microwave on high 4 minutes, stirring once in between after 2 minutes., Add the milk, 1¾ cups of water, bay leaf, salt and pepper mix well and microwave on high for 5 minutes, stirring once in between after 3 minutes. Remove and discard the bay leaf and keep aside to cool slightly., Blend the mixture in a mixer to a smooth purée, transfer it back to the same microwave safe bowl and microwave on high for 2 minutes, stirring once in between after 1 minute. Keep aside., Put the butter in a microwave safe bowl and microwave on high for 15 seconds., Add all the vegetables, mix well and microwave on high for 2 minutes., Just before serving, top the soup with the vegetable topping, garnish with fresh cream and serve immediately.] | [Not Given] | potage-darblay--microwave-recipe--645r |
| rcp2371 | Potage Darblay, French Potato Onion Soup | NA | NA | [potato slices, onion slices, butter, milk, fresh cream, salt, grated carrot] | 15 mins | 20 mins | [French style Indian, Continental food, French syle Indian Soups, Thick / Creamy Indian Soups, Western Party, Mixer, Non-stick Pan] | 6Makes 6 servings (6 serving ) | Indian | A sumptuous soup of onion-tinged potatoes, loaded with butter, milk and cream, the Potage Darblay is a classic French recipe that everybody will fall in love with as soon as they have the first spoonful. Although this soup is rich, it has a very comforting and pleasant flavour. You can serve it with bread roll and butter, as a start to the day or the start of a meal. This traditional potato onion soup tends to thicken after some time, so if you are serving it later, add a little water and adjust the seasoning. You can also try other wonderful soups like the Lemon Grass and Coconut Soup and Cheese Hot Pot . | [Heat the butter in a deep non-stick pan, add the potatoes and onions and sauté on a medium flame for 3 minutes., Add the milk and 3 cups of water, mix well and cook on a medium flame for 12 minutes, while stirring occasionally., Allow the mixture to cool slightly and blend in a mixer along with 1 cup of water till smooth., Transfer the mixture into the same deep non-stick pan, add the fresh cream, salt, pepper powder and 1 cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally., Serve hot topped with carrot.] | [Energy, 133 cal, Protein, 2.3 g, Carbohydrates, 15.3 g, Fiber, 1.1 g, Fat, 6.5 g, Cholesterol, 0 mg, Vitamin A, 279 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.7 mg, Vitamin C, 11.3 mg, Folic Acid, 11.6 mcg, Calcium, 77.1 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 47 mg, Potassium, 181.2 mg, Zinc, 0.4 mg] | potage-darblay-french-potato-onion-soup-2371r |
| rcp2372 | Potage Madrilene | NA | NA | [bottle gourd (doodhi / lauki), onions, potato, tomatoes, White Sauce, cornflour, sugar, salt black pepper (kalimirch) powder, fresh cream grated cheese] | 15 mins. | 40 mins. | [Thick / Creamy Indian Soups] | 8Serves 8. | Indian | A very different, delicious tomato soup. | [Cut the vegetables into big pieces, add 6 tecups of water and cook., When cooked, pass through a sieve or rub through a strainer., Mix the cornflour in a little water and add. Boil for 10 minutes., Add the white sauce, sugar, salt and pepper., Serve hot topped with cream and cheese.] | [Not Given] | potage-madrilene-2372r |
| rcp411 | Potato and Chana Salad ( Quick Recipe ) | NA | NA | [potato cubes, boiled kabuli chana (white chick peas), chopped tomatoes, chopped green chillies, lemon juice, chaat masala, salt, chopped coriander (dhania)] | 10 mins | 0 mins | [Quick Indian Salads, Wholesome Salads (Salads that make a meal)] | 4Makes 4 servings (4 serving ) | Indian | Boiled potatoes and chana taste delicious in this tangy, chatpata salad! this is very easy and quick to make and a great recipe to eat between meals. | [Combine all the ingredients in a bowl and mix well., Serve immediately.] | [Energy, 116 cal, Protein, 5 g, Carbohydrates, 20.9 g, Fiber, 8.1 g, Fat, 1.5 g, Cholesterol, 0 mg, Vitamin A, 258.8 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.1 mg, Vitamin C, 14.6 mg, Folic Acid, 59.1 mcg, Calcium, 71.8 mg, Iron, 1.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 6.5 mg, Potassium, 95.9 mg, Zinc, 0.8 mg] | potato-and-chana-salad--quick-recipe--411r |
| rcp42093 | Potato and Corn Sandwich On A Tawa | Snacks | NA | [bread slices, butter, butter, butter, boiled and mashed potatoes, grated carrot, boiled sweet corn kernels (makai ke dane), green chutney, mayonnaise, cheese spread, dry red chilli flakes (paprika), salt freshly ground black pepper (kalimirch), tomato ketchup, wafers] | 10 mins | 20 mins | [Evening Tea Snacks, Toast Sandwich, High Tea Party, Tava, Kids After School, Kitty Party Sandwiches, Picnic Sandwiches] | 6Makes 6 sandwiches | NA | Have you ever wondered why bread-based snacks taste so wonderful when had on the roadside? While part of the credit goes to the experienced hand of the vendor who makes them day in and day out, it is also partly due to the way the bread is cooked on a tava with loads of butter! While electric toasters have replaced the tava in some sandwich counters, many roadside vendors still use the humble tava to make their droolworthy fare! So, why not do the same at home? This Potato and Corn Sandwich on a Tava tastes simply too awesome, as the peppy taste and texture of the stuffing combines awesomely with the buttery crispness of bread cooked on a tava. The stuffing also has a brilliant mix of ingredients like potatoes, carrots, corn, green chutney and cheese, which gives it a great mouth-feel as well as vibrant taste. Enjoy this snack immediately after cooking, before it gets soft and chewy. You can also try other recipes like Tomato Ketchup and Potato Wafers . | [Divide the stuffing into 6 equal portions. Keep aside., Trim the edges from all the bread slices., Place 2 bread slices on a clean, dry surface. Apply ½ tsp of butter on each bread slice., Place a portion of the prepared stuffing on one buttered bread slice and spread it evenly., Cover it with another bread slice with the buttered side facing downwards., Spread ½ tsp of butter evenly over it., Heat ½ tsp of butter on a non-stick tava (griddle) , place the sandwich on it with the buttered side facing upwards and cook on a medium flame till it turns golden brown in colour from both the sides., Cut the sandwich diagonally into 2 equal pieces., Repeat steps 3 to 8 to make 5 more sandwiches., Serve immediately with tomato ketchup and wafers.] | [Energy, 190 cal, Protein, 3.2 g, Carbohydrates, 21 g, Fiber, 0.5 g, Fat, 10.7 g, Cholesterol, 26.2 mg, Vitamin A, 381.5 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.4 mg, Vitamin C, 2.5 mg, Folic Acid, 4.5 mcg, Calcium, 9 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 168.3 mg, Potassium, 44.6 mg, Zinc, 0.1 mg] | potato-and-corn-sandwich-on-a-tawa-42093r |
| rcp76 | Potato and Green Pea Patties in Tomato Sauce | Snacks | Veg | [mashed potatoes, boiled and mashed green peas, cornflour, lemon juice, sugar, fresh cream, salt, oil, chopped coriander (dhania), green chillies, coconut, sugar, salt, chopped tomatoes, chilli powder, sugar, cream, tomato ketchup, salt, grated processed cheese] | 30 mins | 30 mins | [Indian Snacks for Entertaining, Indian Cutlets, Veg Cutlets, High Tea Party, Western Party, Tava, Non-stick Pan] | 7Makes 6 to 8 servings | Indian | A blockbuster featuring your favourite stars – potato and green peas! delectable patties of potatoes and green peas spiced up with a masala paste and a dash of lemon are drowned in a tangy, homemade tomato sauce. If this is not enough to trigger your appetite, the potato and green peas patties in tomato sauce is coated with grated cheese and served piping hot so that the aroma lingers in the air taunting you to dip your spoon into it! | [Combine all the ingredients including the prepared paste in a deep bowl and mix well., Divide the mixture into 12 equal portions and roll each portion into a round ball and flatten them between your palms., Heat a non-stick tava (griddle) and grease it with oil, place the patties on it and cook using some more oil till they turn golden brown in colour from both the sides., Heat a non-stick pan, add the tomatoes and cover and cook on a medium flame for 4 to 5 minutes or till the tomatoes are soft., Allow to cool completely and blend in a mixer to a smooth purée., Transfer the puree into a non-stick pan, add all the remaining ingredients, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside., Place the patties on a serving dish and pour the hot tomato sauce over them. Sprinkle the grated cheese on top and serve immediately. .] | [Energy, 98 cal, Protein, 3.8 g, Carbohydrates, 16.5 g, Fiber, 3.6 g, Fat, 2 g, Cholesterol, 0 mg, Vitamin A, 201.6 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.8 mg, Vitamin C, 15.2 mg, Folic Acid, 24.3 mcg, Calcium, 53.2 mg, Iron, 1.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 10 mg, Potassium, 143.6 mg, Zinc, 0.2 mg] | potato-and-green-pea-patties-in-tomato-sauce-76r |
| rcp39244 | Potato and Green Pea Tikkis | Snacks | NA | [potato cubes, cumin seeds (jeera), chopped green chillies, boiled green peas, dried mango powder (amchur), chopped coriander (dhania), nigella seeds (kalonji), oil, cornflour, salt, oil, tomato ketchup, green chutney] | 10 mins | 15 mins | [Quick breakfast, Chaat, Evening Tea Snacks, Tikki Recipes, Collection of Tikki, Diwali, Raksha - Bandhan, Mother's Day] | 10Makes 10 tikkis (12 tikki ) | NA | potato and green peas tikki recipe | potato green peas cutlet | aloo mutter ki tikki | with 23 amazing images. Tikkis are one of the most popular street foods in the country, and these potato and green peas tikki recipe are really take them to the next level. Learn how to make potato and green peas tikki recipe | potato green peas cutlet | aloo mutter ki tikki Green Peas, Potato and Paneer Tikki Recipe is a popular street food and is a great appetizer or an evening snack. Made with peas, potatoes and spices these tikkis are pan fried to perfection. They are soft inside, crisp outside, and irresistibly tasty, you will love this version of potato and green pea tikkis. Apart from the common add-ons like cumin seeds, coriander and green chillies, this recipe uses nigella seeds to perk up the flavour and aroma to tongue-tingling levels! Tips to make potato green peas tikki: 1. Instead of nigella seeds you can add black sesame seeds. 2. You can also use frozen green peas. 3. Instead of oil you can cook these tikkis in butter. Enjoy potato and green peas tikki recipe | potato green peas cutlet | aloo mutter ki tikki | with deatiled step by step photos. | [To make potato and green pea tikkis, heat the oil in a broad non-stick pan and add the cumin seeds and nigella seeds., When the seeds crackle, add the green chillies and sauté on a medium flame for a few seconds., Transfer the tempering into a bowl, add all the remaining ingredients and mix well., Divide the mixture into 10 equal portions and roll each portion into a 25 mm. (1”) diameter round and flatten it between your palms., Heat a non-stick tava (griddle), grease it with oil, place the tikkis on it and cook on a medium flame using oil till they turn brown in colour from both the sides., Serve immediately with tomato ketchup and green chutney.] | [Energy, 48 cal, Protein, 0.7 g, Carbohydrates, 3.6 g, Fiber, 0.8 g, Fat, 3.4 g, Cholesterol, 0 mg, Sodium, 1.5 mg] | potato-and-green-pea-tikkis-39244r |
| rcp707 | Potato and Green Pea Wraps | Dinner | Veg | [whole wheat flour (gehun ka atta), oil, salt, whole wheat flour (gehun ka atta), oil, potato cubes, boiled green peas, oil, cumin seeds (jeera), chopped onions, chopped ginger (adrak), chopped green chillies, chaat masala, chopped coriander (dhania), salt] | 15 mins | 12 mins | [Punjabi roti recipes | Punjabi parathas, Indian Snacks for Entertaining, Indian Wraps, Evening Tea Snacks, One Dish Vegetarian Meals, One Meal Dinner, Indian Tawa] | 8Makes 8 wraps | Punjabi | potato green pea wrap recipe | aloo matar wrap | spiced potato and green pea roll | aloo matar paratha | with step by step photos. Potato and Green Pea Wrap: A Delicious and Easy Snack. The potato and green pea wrap is a delightful vegetarian snack or light lunch option, perfect for busy schedules or satisfying midday cravings. This wrap is not only delicious but also versatile and customizable. Here's what makes it great: • Simple Ingredients: Made with pantry staples like potatoes, green peas, flatbreads, and spices, this wrap is easy to prepare and budget-friendly. • Flavorful Combination: The savory mashed potato filling, complemented by the sweetness of green peas, creates a satisfying and flavorful combination. • Customizable: Feel free to add your favorite spices, herbs, and vegetables for a personalized touch. Some options include chopped onions, grated carrots, bell peppers, or a squeeze of lemon juice. Portable and Convenient: Wraps are naturally portable, making them ideal for picnics, lunchboxes, or on-the-go meals. Here's how to make it (basic recipe): 1. Boil or steam potatoes until tender. 2. Sauté green peas with a little oil and add them to the potato mixture and mash lightly. Season with salt, pepper, and other desired spices. 3. Spread the potato and pea filling on a warmed flatbread (roti, tortilla, etc.). You can add a dollop of chutney or yogurt for extra flavor and moisture. 4. Roll up the wrap tightly and enjoy! Tips: • For a crispier wrap, toast the flatbread lightly in a pan before adding the filling. • Leftover roasted vegetables can be added to the filling for extra protein and flavor. • Experiment with different types of flatbreads like whole wheat tortillas, spinach tortillas, or naan. • Serve the aloo matar wraps with a side salad or chutney for dipping. Pro tips for aloo matar wrap. In a bowl put 1 cup whole wheat flour (gehun ka atta). Whole wheat flour can create a slightly chewy texture in the dough compared to refined flour, which can be desirable for some people in wraps. 2. Add 2 tsp oil. Oil helps to trap moisture within the dough, preventing it from drying out and becoming brittle. This keeps the dough soft and easier to work with, making it less likely to crack during rolling. Enjoy this delicious and easy potato and green pea wrap! | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough water., Divide the dough into 8 equal portions and roll each portion into a 125 mm. (5”) diameter circle uisng a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook each roti till light brown spots appear on both the sides. Keep aside., Heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the onions and sauté for 2 minutes., Add ginger, green chillies and a little haldi. Sauté on a medium flame for a few seconds., Add the chaat masala, potatoes, green peas, coriander, salt and little water., Mix well and cook on a medium flame for 2 minutes, mashing lightly., Divide the filling into 8 equal portions and keep aside., Place a roti on a flat, dry surface, put a portion of the filling in the center of the roti and roll it up tightly., Cook each wrap on a hot tava from all the sides using 1/4 tsp oil until light golden brown and crisp., Repeat step 1 and 2 make 7 more wraps., Serve the potato green pea wrap immediately.] | [Energy, 123 cal, Protein, 3.2 g, Carbohydrates, 17.4 g, Fiber, 3.3 g, Fat, 4.7 g, Cholesterol, 0 mg, Sodium, 6.1 mg] | potato-and-green-pea-wraps-707r |
| rcp39142 | Potato and Green Peas Masala Bhaat | NA | Veg | [potato cubes, green peas, long grained rice (basmati), ghee, chilli powder, coriander-cumin seeds (dhania-jeera) powder, turmeric powder (haldi), salt, grated coconut, chopped ginger (adrak), green chillies, garlic (lehsun) cloves, chopped coriander (dhania)] | 10 mins | 15 mins | [Quick South Indian, Maharashtrian Rice Recipes, Non Stick Kadai Veg, Quick Vegetarian Rice, khichdi Recipes] | 4Makes 4 servings | Maharashtrian | Sometimes common ingredients produce more magical outcomes than exotic ones! here is a simple example. Although it uses just a simple masala of coconut, chillies, ginger and garlic, the potato and green peas masala bhaat appears like an elaborate preparation for a special occasion! on a busy day, you can serve it simply with a raita and you have a tasty meal ready. | [Heat the ghee in a deep non-stick kadhai, add the rice and sauté on a medium flame for 2 minutes., Add 2½ cups of hot water, potatoes, green peas, chilli powder, coriander-cumin seeds powder, prepared paste, turmeric powder and salt and mix well., Cover and cook on a medium flame for 12 to 15 minutes, while stirring occasionally., Serve hot garnished with coriander.] | [Not Given] | potato-and-green-peas-masala-bhaat-39142r |
| rcp2832 | Potato and Methi Tikki with Chole | Snacks | NA | [boiled and mashed potatoes, chopped fenugreek (methi) leaves, chopped green chillies, cornflour, salt, mozzarella cheese cubes, oil, chole, chopped onions] | 5 mins | 10 mins | [Punjabi Swadisht Nashta, Indian Snacks for Entertaining, Indian Cheese Recipes, Chaat, Evening Tea Snacks, Shallow Fry Indian, Holi recipes] | 4Makes 4 plates | Punjabi | Tikki with chole is an evergreen favourite with street food lovers. Here, we take that popular combo to an unexplored plane of culinary enjoyment. Bursting with the flavour of fenugreek leaves and green chillies, these special Potato and Methi Tikkis feature cheese for added flavour and a pleasurably chewy texture. Topped with tangy, spicy Chole and crunchy onions, the tikkis create a flawlessly perfect snack that everybody will relish, whether at a party or any other day for that matter. | [Combine the potatoes, fenugreek leaves, green chillies, cornflour and salt in a deep bowl and mix well., Divide the mixture into 8equal portions and shape each portion into small rounds., Press a little in the centre of each round to make a depression., Put 1 cube of cheese in each and close. Mould the mixture to form a tikki., Heat the oil in a non-stick tava (griddle) and cook the tikkis with oil till they turn on golden brown in colour from both the sides., Remove and keep aside., Divide the chole into 4 equal portions. Keep aside., Place 2 tikkis on a serving plate, put 1 portion of the chole evenly over it., Sprinkle 2 tbsp of onions evenly over it., Repeat steps 2 and 3 to make 3 more plates., Serve immediately.] | [Energy, 159 cal, Protein, 6 g, Carbohydrates, 14.3 g, Fiber, 1.9 g, Fat, 8.8 g, Cholesterol, 9.2 mg, Sodium, 263.1 mg] | potato-and-methi-tikki-with-chole-2832r |
| rcp2952 | Potato and Onion Soup | NA | NA | [potato cubes, sliced onions, chopped garlic (lehsun), vegetable stock, dried mixed herbs, butter, salt, freshly ground black pepper (kalimirch), grated carrot] | 10 mins | 15 mins | [Pressure Cooker, Mixer, Non-stick Pan, Pregnancy Soups, Pregnancy First Trimester] | 2Makes 2 servings | NA | potato onion soup recipe | onion and potato soup | simple onion and potato soup with vegetable stock | pregnancy-friendly Indian potato and onion soup | with 20 amazing images. potato onion soup is a simple and filling Indian soup. Learn how to make simple onion and potato soup with vegetable stock . Potato and onion soup is a hearty Indian soup made with potatoes, onions, and vegetable broth. It is a popular dish in many cuisines around the world, and there are many different variations of the recipe. The versatile potato often plays a supporting role in a meal, but in this recipe it's the star in creating a creamy potato onion soup that is brightened up with the addition of grated carrots. Try not to peel the potatoes when you cook and purée them because unpeeled potatoes are rich in folic acid. Carbohydrates tend to be the best tolerated nutrient in early pregnancy, so this pregnancy-friendly Indian potato and onion soup is a boon for those days. potato and onion soup is a versatile soup that can be served as a starter, main course, or side dish. It is typically served hot, but it can also be enjoyed cold. To make potato and onion soup , heat the butter in a pressure cooker, add the onions, garlic and sauté on a medium flame for 2 minutes. Add the potatoes and sauté on a medium flame for 2 minutes. Add 2 cups vegetable stock or water, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Let the mixture cool slightly, then use a hand blender to blend it until smooth. Add dried mixed herbs, salt, and pepper powder, mix well and cook on a medium flame for 1 to 2 minutes. Serve potato and onion soup hot garnished with carrots. Pro tips for onion and potato soup . 1. Add 2 cups vegetable stock. For better taste use vegetable stock or if in hurry then use stock cubes. Homemade vegetable stock has a neutral flavour and desirable consistency that make it very versatile. It adds exciting flavours and aroma to the dish it is added to. 2. Let the mixture cool slightly, then use a hand blender to blend it until smooth. We're using a hand blender because of the large amount of liquid, but you could use a mixer if you prefer. potato onion soup recipe | onion and potato soup | simple onion and potato soup with vegetable stock | pregnancy-friendly Indian potato and onion soup | with step by step photos. | [To make potato and onion soup , heat the butter in a pressure cooker, add the onions, garlic and sauté on a medium flame for 2 minutes., Add the potatoes and sauté on a medium flame for 2 minutes., Add 2 cups vegetable stock or water, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Let the mixture cool slightly, then use a hand blender to blend it until smooth., Add dried mixed herbs, salt, and pepper powder, mix well and cook on a medium flame for 1 to 2 minutes., Serve potato and onion soup hot garnished with carrots.] | [Energy, 86 cal, Protein, 1.8 g, Carbohydrates, 16.6 g, Fiber, 2.6 g, Fat, 1.4 g, Cholesterol, 3.8 mg, Sodium, 41.6 mg] | potato-and-onion-soup-2952r |
| rcp33960 | Potato and Parsley Soup | NA | NA | [potato cubes, chopped parsley, olive oil, chopped onions, crushed garlic (lehsun), salt] | 10 mins | 15 mins | [Thick / Creamy Indian Soups, Western Party, Mixer, Non-stick Pan, Easy, Simple Indian Soup] | 3Makes 3 servings | Indian | Potato and parsley soup | Indian style parsley potato soup | creamy potato and parsley soup | with 15 amazing images. Looking for a light yet tummy filling soup recipe? Try our potato and parsley soup. This luscious potato and parsley soup is made with minimum of ingredients but the outcome is just amazing!! Potato and parsley soup falls under the category of thick soups. The method of making this creamy potato and parsley soup is very easy, if you are looking for something to relish as a light meal or something light to consume as an evening snack this is the perfect recipe. I usually make this for my kids for evening snack after they come back from school or classes and also when we prefer having a light meal for dinner. To make potato and parsley soup, heat the oil in a deep non-stick pan; add the onions and garlic which give a unique and amazing flavor to our creamy potato and parsley soup and sauté on a medium flame for 2 to 3 minutes or till the onions are translucent. Add the potatoes and 2 cups of water and bring to a boil . Cover and cook on a slow flame for 10 minutes or till the potatoes are tender, while stirring occasionally in between . Add the parsley and cook on a slow flame for another 2 minutes. Keep aside to cool. Blend the mixture in a mixer to a smooth purée. Combine the purée with 1 ½ cups of water in a deep non-stick pan, add the salt and pepper, mix well and bring to a boil. Serve immediately. The combination of parsley and potatoes is magnificent and I bet you and your family would love this unique Indian style parsley potato soup. A traditional Irish soup that warms your heart and fills your tummy! sautéing the garlic and onions in olive oil imparts a characteristic flavour to the creamy potato and parsley soup while the chopped parsley brings out a nice aroma. Puréeing the potato makes the soup thick and sumptuous making it a wonderful meal. Just toast some garlic bread and serve them warm with this soup. Magnificent!! Enjoy Potato and parsley soup | Indian style parsley potato soup | creamy potato and parsley soup | [To make potato and parsley soup, heat the oil in a deep non-stick pan; add the onions and garlic and sauté on a medium flame for 2 to 3 minutes or till the onions are translucent., Add the potatoes and 2 cups of water and bring to a boil., Cover and cook on a slow flame for 10 minutes or till the potatoes are tender, while stirring occasionally in between., Add the parsley and cook on a slow flame for another 2 minutes. Keep aside to cool., Blend the mixture in a mixer to a smooth purée., Combine the purée with 1 ½ cups of water in a deep non-stick pan, add the salt and pepper, mix well and bring to a boil., Serve the potato and parsley soup immediately.] | [Energy, 92 cal, Protein, 1.2 g, Carbohydrates, 10.8 g, Fiber, 1.6 g, Fat, 5.2 g, Cholesterol, 0 mg, Sodium, 12.2 mg] | potato-and-parsley-soup-33960r |
| rcp5274 | Potato and Peas Salad | NA | NA | [baby potatoes, boiled green peas, lettuce, salt, low fat curds, chopped dill leaves, chopped green chillies, milk, salt] | 10 mins | 0 mins | [Indian Salads with dressing, Low Calorie Indian Salad, Boiled Indian recipes, Healthy Indian Salads with healthy dressing, Quick Healthy Indian Salads, Healthy Heart Salads Raitas, Low Cholesterol Salads, Raitas] | 4Makes 4 servings | Indian | Fibre-rich unskinned potatoes and colourful green peas make a healthy and filling salad. Green peas are a storehouse of fibre that binds ldl and helps evict it from the body. | [Tie the low fat curds in a thin muslin cloth. Hang for 1 hour and allow the water to drain out., Put the hung curds in a bowl and whisk thoroughly to remove all lumps., Add all the remaining ingredients and mix well., Store in the refrigerator and use as required., Boil the potatoes and cut into halves. Leave aside to cool., Combine the potatoes, peas and lettuce in a serving bowl. Add the salad and dressing and toss well., Refrigerate for about half an hour., Serve chilled.] | [Energy, 124 cal, Protein, 3.9 g, Carbohydrates, 25.2 g, Fiber, 3.2 g, Fat, 0.7 g, Cholesterol, 1.2 mg, Sodium, 30.9 mg] | potato-and-peas-salad-5274r |
| rcp22346 | Potato and Peas Salad in Dill Curd Dressing | Dinner | NA | [chopped dill leaves, whisked curds (dahi), lemon juice, fresh cream, salt, boiled and peeled baby potatoes, boiled green peas, chopped dill leaves] | 15 mins | 0 mins | [Indian Salads with dressing, Indian Party, Western Party, Indian Lunch Salads, Dinner Salad] | 4Makes 4 servings | Indian | Baby potatoes and green peas – what a luscious and pleasant treat to the palate! A mild, pleasantly-flavoured dill sauce transforms a simple salad of peas and potatoes into an exotic delicacy. While the focus is on the dill, the lemon juice plays a very important role in the dressing, providing a welcome tang to the Potato and Peas Salad, making it a perfect summer fare! Potato and Peas Salad, a bowl of Cream Of Broccoli Soup and Garlic Bread makes a hearty mini meal. | [Combine all the ingredients in a deep bowl and mix well., Refrigerate for ½ hour. Keep aside., Combine the potatoes, green peas and dressing in a deep bowl and toss well., Serve chilled.] | [Not Given] | potato-and-peas-salad-in-dill-curd-dressing-22346r |
| rcp2359 | Potato and Sago Balls | Snacks | NA | [boiled , peeled and chopped potatoes, chopped green chillies, garam masala, chopped coriander (dhania), lemon juice, salt, plain flour (maida), ghee, salt, plain flour (maida), water, sago (sabudana), oil] | 15 mins | 15 mins | [Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Deep Fry, Mahashivaratri, High Tea Party, Kids Wraps and Rolls] | 12Makes 12 balls (12 ball ) | Indian | Sago and cooked potatoes is a popular combination in maharashtra and manifests in many forms ranging from upma to vada. Here we present an innovative new preparation using this made-for-each-other combo. A roll of plain flour and sago lovingly holds a soft stuffing of cooked and spiced potatoes to make a scrumptious snack everybody will love. The use of ghee in the dough ensures that your potato and sago rolls are crisp and golden brown, just perfect to tempt one and all! Do try other snacks made with sago like Sabudana Vada Stuffed with Coconut Chutney and Sabudana Khichdi . | [Combine the plain flour and water in a bowl, mix well and keep aside., Divide the stuffing into 12 equal portions. Keep aside., Soak the sago in 2 cups of water for at least 1 hour. Drain the sago and keep aside., Combine the flour, ghee and salt in a deep bowl, add enough water and knead into a stiff dough., Divide the dough into 12 equal portions., Roll each portion of the dough into a 75 mm. (3”) diameter circle., Place 1 portion of the stuffing in it and roll it up like a ball., Dip them in the plain flour-water mixture and roll into the soaked and drained sago., Heat a deep kadhai and deep-fry a few balls at a time till they turn golden brown in colour from both the sides., Serve hot with sweet chutney and green chutney.] | [Energy, 77 cal, Protein, 1.4 g, Carbohydrates, 15.1 g, Fiber, 0.5 g, Fat, 1.2 g, Cholesterol, 0 mg, Vitamin A, 35 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.5 mg, Vitamin C, 4.9 mg, Folic Acid, 4 mcg, Calcium, 5.8 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 3.6 mg, Potassium, 74.6 mg, Zinc, 0.2 mg] | potato-and-sago-balls-2359r |
| rcp1722 | Potato and Spring Onion Soup ( Cooking Under 10 Minutes ) | NA | Veg | [grated potatoes, chopped spring onion (whites and greens), butter, lemon juice, salt freshly ground black pepper (kalimirch)] | 15 mins | 7 mins | [Thick / Creamy Indian Soups, Jhat-Pat Soup, Quick Vegetarian Soups] | 4Makes 4 servings | Indian | A delicious soup made with aromatic spring onions and soothing potatoes. The addition of lemon juice along with the regular salt and pepper seasoning enhances the flavour of the potato and spring onion soup. Should you like it spicier, add a dash of tobasco sauce. Enjoy this soup with Chatpata Potato and Green Pea Frankie or with any other wrap for a satisfying meal. | [Heat the butter in a broad non-stick pan, add the potatoes and spring onions and sauté on a medium flame for 2 minutes., Add 3 cups of hot water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Switch off the flame, add the lemon juice, salt and pepper and mix well., Serve hot.] | [Energy, 38 cal, Protein, 0.5 g, Carbohydrates, 6.2 g, Fiber, 0.6 g, Fat, 1.3 g, Cholesterol, 0 mg, Vitamin A, 74 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.3 mg, Vitamin C, 8.6 mg, Folic Acid, 5 mcg, Calcium, 9.1 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 15.3 mg, Potassium, 87.1 mg, Zinc, 0.2 mg] | potato-and-spring-onion-soup--cooking-under-10-minutes--1722r |
| rcp38835 | Potato and Vegetable Soup for Babies and Toddlers | NA | NA | [chopped potatoes, chopped carrot, chopped french beans, chopped cauliflower] | 10 mins | 11 mins | [Mixer, Non-stick Pan] | 1Makes 1 cup | NA | potato vegetable soup for babies | potato veg soup for toddlers | potatoes, carrots, french, cauliflower soup for babies | with 32 amazing images. This soothing and sumptuous Potato and Vegetable Soup for Babies and Toddlers features four lovely, colourful veggies – carrot, French beans, potatoes and cauliflower. After 8 months is the ideal time to introduce your baby to new flavours, and this Vegetable Soup serves that purpose well. Just ensure that your child is not allergic to any of the ingredients. Apart from exploring new flavours, this thick and creamy lunch-time Potato and Vegetable Soup for Babies and Toddlers will also provide your child with ample antioxidants, vitamin A and Vitamin C along with fiber. Serve this Potato and Vegetable Soup for Kids to your baby anytime during the day. Also try other healthy soups for babies above 8 months old like Carrot Soup for Babies and Beetroot Soup for Babies. Enjoy how to make Potato and Vegetable Soup for Babies and Toddlers recipe with detailed step by step photos below. | [Combine the potatoes, carrot, french beans, cauliflower and 1 cup of water in a pressure cooker, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Cool slightly and blend in a mixer till smooth., Transfer the mixture into a deep non-stick pan and cook on a medium flame for 1 minute., Serve the potato and vegetable soup for babies and toddlers lukewarm.] | [Energy, 85 cal, Protein, 2.6 g, Carbohydrates, 17.8 g, Fiber, 4.5 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 40.3 mg] | potato-and-vegetable-soup-for-babies-and-toddlers-38835r |
| rcp22350 | Potato Bajra Pancake | Dinner | Veg | [peeled and grated raw potatoes, bajra (black millet) flour, chopped onions, chopped coriander (dhania), green chilli paste, cumin seeds (jeera) powder, salt, oil] | 10 mins | 10 mins | [Rajasthani Naashta, Breakfast Chillas, Indian Pancakes, Quick Evening Snacks, Indian Pancakes, Evening Tea Snacks, One Dish Vegetarian Meals, One Meal Dinner] | 7Makes 7 pancakes | Rajasthani | potato bajra pancake recipe | gluten free bajra potato pancake | bajra aloo cheela | pearl millet pancake | with 20 amazing images. potato bajra pancake recipe | gluten free bajra potato pancake | bajra aloo cheela | pearl millet pancake is a quick fix snack without sweating too much in the kitchen. Learn how to make gluten free bajra potato pancake. To make potato bajra pancake, combine all the ingredients with approx. 5 tbsp of water in a deep bowl and mix well. Heat a mini uttapa pan and grease it lightly using ½ tsp of oil. Pour a spoonful of the batter in each of the 7 uttapa moulds and spread it lightly using the back of a spoon to make a 75 mm. (3") diameter round. Cook them, on a slow flame using ½ tsp of oil, till they turn golden brown in colour from both the sides. Serve immediately. Here is a delicious pancake made of grated potatoes and bajra flour, perked up with onions, coriander and other lovely ingredients. We have made these bajra aloo cheela is a mini uttapam pan. If you don’t have one, you can make a regular non-stick tava as well. Interestingly, this combination of ingredients in pearl millet pancake works against the tummy acids, keeping them under control. This is because bajra is considered more stomach-friendly and these pancakes have very less amount of green chillies too. Remember to use a restricted quantity of oil for cooking, as excess fat can aggravate acidity. Further these bajra potato pancake are gluten free too! That’s one more reason to be stomach-friendly and these can be enjoyed by people with gluten intolerance too. If you are serving them with green chutney, ensure it isn’t very spicy. Tips for potato bajra pancake. 1. Prefer to grate the potatoes thick as they give an appealing mouthfeel. 2. Make sure you don’t rush when cooking the pancake. Let it cook slowly, so that the grated potato roasts well and gives a crunchy texture. 3. Serve it immediately. It tastes best off the tava. 4. Instead of potatoes, you can also use grated carrot or chopped spinach and fenugreek leaves. Enjoy potato bajra pancake recipe | gluten free bajra potato pancake | bajra aloo cheela | pearl millet pancake | with step by step photos. | [To make potato bajra pancake, combine all the ingredients with approx. 5 tbsp of water in a deep bowl and mix well., Heat a mini uttapa pan and grease it lightly using ½ tsp of oil., Pour a spoonful of the batter in each of the 7 uttapa moulds and spread it lightly using the back of a spoon to make a 75 mm. (3") diameter round., Cook them, on a slow flame using ½ tsp of oil, till they turn golden brown in colour from both the sides., Serve the potato bajra pancake immediately., Potatoes can also be replaced by grated carrot.] | [Energy, 28 cal, Protein, 0.6 g, Carbohydrates, 4.5 g, Fiber, 0.6 g, Fat, 0.9 g, Cholesterol, 0 mg, Sodium, 1.8 mg] | potato-bajra-pancake-22350r |
| rcp2829 | Potato Basket Chaat | NA | NA | [grated potatoes, oil, bean sprouts, capsicum, finely chopped, pepper powder, chilli powder, dried ginger powder (soonth), sugar, dried mango powder (amchur), cumin seeds (jeera) powder, chopped coriander (dhania), butter, salt, green chutney] | 15 mins. | 40 mins. | [Chaat, Deep Fry, Holi recipes] | 10Makes 10 baskets. | NA | These dainty potato baskets are made with potato straw and filled with a crunchy mixture of stir-fried bean sprouts and capsicum. Selecting the right kind of potatoes is the most vital step in making these baskets. Use a variety of potato that is used to make wafers. Some vendors even call them "Old Potatoes". This variety of potato has more starch which results in crisper baskets and these potatoes do not even brown easily. Old tea strainers which are made of metal can be used to make these baskets. You can make these baskets a day or so in advance and store them in an air-tight container. | [Soak the grated potatoes in cold water for 10 to 15 minutes., Drain and wash in running water for about 5 to 7 minutes., Drain and wipe dry using a dry absorbent cloth., Divide the grated potatoes into 10 equal portions., Place each portion of the grated potatoes on a 37 mm. (1½") diameter metal tea strainer and top with a second strainer., Hold firmly and deep fry in oil on a medium flame till the basket is golden brown. Remove the strainer from the oil, invert it and tap lightly to unmould the basket., Repeat steps 5 and 6 to make 9 more baskets. Store in an air-tight container., Heat the butter and add the pepper powder, chilli powder, ginger powder and sugar and sauté for a few seconds., Add the bean sprouts, capsicum, amchur, cumin seed powder, coriander and salt and cook for about a minute. Keep aside., Put 3 to 4 tablespoons of the filling into each potato basket., Top with a spoonful of the green chutney., Arrange on a serving plate and serve immediately.] | [Energy, 28 cal, Protein, 0.9 g, Carbohydrates, 5.7 g, Fiber, 0.8 g, Fat, 0.3 g, Cholesterol, 0.8 mg, Sodium, 6.1 mg] | potato-basket-chaat-2829r |
| rcp1661 | Potato Bhaji, Aloo Bhaji | BreakFast | NA | [boiled , peeled and chopped potatoes, oil, mustard seeds ( rai / sarson), curry leaves (kadi patta), sliced onions, turmeric powder (haldi), green chilli paste, lemon juice, chopped coriander (dhania), salt] | 15 mins | 6 mins | [South Indian, Different types of Idlis, South Indian Breakfast, Quick Sabzis, Indian Party, Non-stick Pan, Quick Breakfast Indian] | 2Makes 2 servings | South Indian | aloo bhaji recipe | aloo bhaji with puri | batatyachi bhaji | with 16 amazing images. Potato Bhaji also called Aloo Bhaji is made in every household in India. Easy to prepare, Aloo Bhaji is made from a tangy combination of boiled potatoes and sautéed onions spiced with chillies and perked up with lemon juice. Most famous uses of Potato Bhaji is the stuffing used in Masala Dosa and in Puri Bhaji recipe. The beauty of Potato Bhaji is that it’s quick to make and very tasty. So popular it is, that Aloo Bhaji is served on roadside Dhaba as its also very cheap to make and filling. We have Potato Bhaji often for lunch or dinner with some puri or chapati. Sukhi Aloo Sabzi is something that I relate having since childhood. So go ahead and try this super famous Potato Bhaji today! Enjoy how to make Potato Bhaji recipe with detailed step by step photos and video below. | [To make potato bhaji, heat the oil in a broad non-stick pan or kadhai, add the mustard seeds and curry leaves and sauté on a medium flame for 30 seconds., Add the onions and sauté on a medium flame for 2 minutes., Add the turmeric powder and potatoes, mix well and cook on a medium flame for 1 to 2 minutes, while mashing it lightly with a back of the spoon., Add the green chilli paste, lemon juice, coriander and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Serve the potato bhaji hot.] | [Energy, 220 cal, Protein, 2.7 g, Carbohydrates, 35.2 g, Fiber, 2.8 g, Fat, 7.8 g, Cholesterol, 0 mg, Sodium, 18.2 mg] | potato-bhaji-aloo-bhaji-1661r |
| rcp43008 | Potato Bites | Snacks | NA | [mashed potatoes, chopped garlic (lehsun), chopped spring onions whites greens, dry red chilli flakes (paprika), salt, rice flour (chawal ka atta), cornflour, oil, sweet chilli sauce] | 20 mins | 25 mins | [Quick Evening Snacks, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, High Tea Party, Western Party, Cocktail Party] | 6Makes 6 servings | Indian | potato bites recipe | potato crispies recipe | chilli garlic potato bites | with 22 amazing images. chili garlic potato bites recipe is very easy to make and ideal to serve at parties, the potato bites is sure to please you with its succulent mouth-feel and pleasant garlicky flavour. Learn how to make potato bites recipe | potato crispies recipe | chilli garlic potato bites | potato crispies are made using easily available ingredients, all you need is some potatoes, garlic, chilli flakes, corn flour and rice flour and you are good to go! You and your family will be able to enjoy fresh potato bites at home. These chilli garlic potato bites have an appealing texture which not only makes a visible treat but also all-time perfect munching evening snack. Loved by kids and adults, the potato bites is a great starter to serve at any party! Tips to make potato bites: 1. Instead of chopped garlic you can use garlic powder. 2. Deep fry them few at a time on medium heat otherwise they will absorb a lot of oil. 3. It is very important for the potatoes to be dry and not have excessive moisture or else the potato bites won’t be crispy. Enjoy potato bites recipe | potato crispies recipe | chilli garlic potato bites | with detailed step by step photos. | [To make potato bites, in a deep bowl, add all the ingredients and mix very well., Divide the mixture into 3 equal portions., Roll a portion using your hands to form a long cylindrical shape roll, Cut into 10 to 12 equal portions., Roll each portion into an small oval shape and using a chopstick make a design as shown., Repeat steps 3 to 5 to shape more potato crispies., Heat the oil in a deep non-stick pan, deep-fry a few pieces at a time till they turn golden brown in colour form all the sides., Drain on an absorbent paper., Serve the potato bites immediately with sweet chilli sauce.] | [Energy, 349 cal, Protein, 1.6 g, Carbohydrates, 17.5 g, Fiber, 1.4 g, Fat, 30.3 g, Cholesterol, 0 mg, Sodium, 4.7 mg] | potato-bites-43008r |
| rcp4641 | Potato Chana Salad | Dinner | NA | [boiled and peeled potato cubes, boiled kabuli chana (white chick peas), chopped tomatoes, lemon juice, cumin seeds (jeera) powder, chaat masala, oil, chopped coriander (dhania), salt] | 20 mins | 0 mins | [Indian Salads with dressing, Indian Party, Pressure Cooker, Low Calorie Salads & Raitas, Low Calorie Indian Dinner, Indian Lunch Salads, Dinner Salad] | 4Makes 4 servings | Indian | potato chana salad | potato chickpea salad | indian chickpea salad | with 13 amazing images. potato chick pea salad is a simple salad made from soaking kabuli chana overnight and then adding some boiled potatoes, tomatoes and topping with a lemon juice dressing. If you wish to make the potato chana salad healthy then all you have to do is drop the potatoes from the recipe. Potatoes being high in simple carbohydrates will lead to weight gain so avoid them. We love the chickpeas in the potato chana salad recipe as chickpeas are high in fibre resulting in your stomach feeling a lot fuller than refined carbs. One cup of cooked chickpeas has 14 grams of protein, which is a really good amount. I carry this potato chickpea salad to work as this is a fairly one dish meal salad to have. Remember to pack the salad dressing in a small container and toss it in the indian chickpea salad just before serving. Serve chilled. Aside from potato chickpea salad try our collection of Indian salads with dressings. Enjoy potato chana salad detailed step by step photos and video. | [To make potato chana salad, combine the kabuli chana, potatoes and tomatoes in a deep bowl and toss gently., Add the dressing and toss well., Refrigerate the potato chana salad for atleast 1 hour and serve chilled.] | [Energy, 135 cal, Protein, 5 g, Carbohydrates, 22.6 g, Fiber, 8.1 g, Fat, 2.8 g, Cholesterol, 0 mg, Sodium, 11.8 mg] | potato-chana-salad-4641r |
| rcp40681 | Potato Cheese Grilled Sandwich | Snacks | Veg | [boiled and peeled potato slices, cheese slices, bread slices, butter, green chutney, chaat masala, salt, butter, tomato ketchup, green chutney, potato wafers] | 10 mins | 15 mins | [Indian Snacks for Entertaining, Evening Tea Snacks, Indian Toast recipes, Veg Grilled Sandwiches, One Dish Vegetarian Meals, Indian grilling, Father's Day] | 4Makes 4 sandwiches | Indian | potato cheese grilled sandwich recipe | grilled aloo cheese sandwich | Indian potato cheese grilled sandwich | with 13 amazing images. A chatpata potato cheese grilled sandwich that is perfect for the Indian palate! The best part about this grilled aloo cheese sandwich is that is captures the best of both worlds – tongue-tickling spices and gooey cheese too. This Indian potato cheese grilled sandwich holds potato slices and cheese spiced up with chaat masala and green chutney. The aroma that wafts out of the sandwich griller when this potato cheese grilled sandwich cooks just makes you drool, and the resulting amalgam of spices, potatoes and cheese housed within the crisp grilled sandwich is just mind-blowing! Serve Indian potato cheese grilled sandwich immediately with tomato ketchup or green chutney. Learn to make potato cheese grilled sandwich recipe | grilled aloo cheese sandwich | Indian potato cheese grilled sandwich | with step by step photos below. | [To make potato cheese grilled sandwich, place 4 bread slices on a clean, dry surface and spread 1 tsp of the butter and 1 tsp of green chutney on each bread slice., On each of the two bread slices, arrange 4 potato slices and sprinkle some chaat masala and salt evenly over it., Place a cheese slice over each and place another bread slice on each sandwich with the buttered-chutney side facing downwards., Again spread 1 tsp butter on the sandwiches and press it lightly., Place both the sandwiches in a greased and pre-heated sandwich griller and grill it for 4 to 5 minutes or till the sandwiches turns golden brown in colour and crisp., Repeat steps 1 to 5 to make 2 more sandwiches., Cut each potato cheese grilled sandwich into 2 pieces diagonally using a sharp knife., Serve the potato cheese grilled sandwich immediately with tomato ketchup green chutney and potato wafers.] | [Energy, 262 cal, Protein, 4.6 g, Carbohydrates, 32.2 g, Fiber, 2.6 g, Fat, 12.8 g, Cholesterol, 0 mg, Vitamin A, 1030.1 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.7 mg, Vitamin C, 19.5 mg, Folic Acid, 4.6 mcg, Calcium, 38.3 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 78.5 mg, Potassium, 86 mg, Zinc, 0.1 mg] | potato-cheese-grilled-sandwich-40681r |
| rcp42458 | Potato Cheese Stuffed Balls | Snacks | NA | [mashed potatoes, cheese cubes, chopped capsicum, chopped coriander (dhania), chopped green chillies, garlic (lehsun) paste, ginger (adrak) paste, dry red chilli flakes (paprika), dried oregano, plain flour (maida), salt, cornflour, oil, bread crumbs] | 15 mins | 25 mins | [Deep-fried Indian Starters, Evening Tea Snacks, Diwali, Diwali Snacks, Kids After School, Kitty Party Snacks, Monsoon Snacks, Evening Snacks] | 10Makes 10 cheese stuffed balls (10 cheese stuffed ball ) | Indian | potato cheese stuffed balls recipe | mozzarella stuffed potato balls | cheesy potato balls | Indian style cheese balls | with amazing 24 images. In potato cheese stuffed balls recipe, cheese and potatoes are two ingredients that are universally loved by everyone and when combined together makes a perfect and exciting combination! So, here we have got you a yummy recipe with potatoes and cheese as the heroes of the dish which will definitely make your tummy happy happy that is mozzarella stuffed potato balls. Every bite of the Potato Cheese Stuffed Balls delivers an exhilarating rush of flavour. A crispy outer layer gives way to a tasteful mix of mashed potatoes, crunchy capsicum, and flavoring ingredients like chili flakes, oregano, coriander perk up the taste which in turn leads to a gooey cheesy centre. Its fun preparing and relishing this appetizer! Its all about mixing the ingredients together, shaping them and frying! All we have done is combined mashed potatoes with capsicum, coriander leaves, green chilies, ginger garlic paste, oregano, chili flakes and dry mango powder. We have also added maida to the mixture which helps in binding the ingredients, absorbs excessive moisture and will make our cheese potato balls crispy. Further, we have mixed and divided into portions. If the mixture doesn't hold together, add more refined flour. Next, we have shaped each portion in a flat ball, placed mozarella cheese in the center and shaped them into round balls. Next, dipped them in cornflour slurry and rolled in bread crumbs and deep fried until golden brown and cooked. Instead of bread crumbs, you can make use of panko crumbs or crushed cornflakes to coat the cheese potato ball. Always while coating with breadcrumbs and slurry, make use of two different hands so the breadcrumbs don’t turn soggy and there is a limited mess. Potatoes being a very bland ingredient, we are making use of both green chilli paste and chilli flakes to provide a fiery hint to mozzarella stuffed potato balls. If making for kids and they do not prefer spice then skip adding chilli flakes or replace chilli flakes with chilli powder or black pepper powder so, they don’t get that spicy bite. Make sure you do not fry the balls on a high flame because the cheese will not melt. Serve Indian style cheese balls immediately, as they may turn soggy and are usually best enjoy hot! You can also try other starter recipes like Fried Vegetable Balls or Corn Cheese Balls . Enjoy potato cheese stuffed balls recipe | mozzarella stuffed potato balls | cheesy potato balls | Indian style cheese balls | with detailed step by step recipe photos and video below. | [To make potato cheese stuffed balls, combine the cornflour and ¼ cup of water in a bowl, mix well and keep aside., Combine potato, capsicum, coriander, green chilli, garlic paste, ginger paste, red chilli flakes, oregano, maida and salt and mix well using your hands., Divide the mixture into 10 equal portions and shape each portion into small rounds., Shape each portion into a flat round and put a cube of cheese in the center., Bring all the sides together, seal them completely and roll them again lightly., Dip each ball into the prepared cornflour water mixture and roll it in bread crumbs till they are evenly coated from all the sides., Heat the oil in a deep non-stick pan and deep-fry a few balls at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve the potato cheese stuffed balls immediately with tomato ketchup.] | [Energy, 95 cal, Protein, 1.5 g, Carbohydrates, 10.2 g, Fiber, 0.6 g, Fat, 5.5 g, Cholesterol, 1 mg, Sodium, 14.6 mg] | potato-cheese-stuffed-balls-42458r |
| rcp2447 | Potato Corn Bake | NA | Veg | [boiled potato cubes, boiled sweet corn kernels (makai ke dane), butter, chopped onions, chopped green chillies, grated processed cheese, salt freshly ground black pepper (kalimirch), butter, milk, fresh cream] | 20 mins | 3 mins | [Casseroles and Bakes, One Dish Vegetarian Meals, Baked, Children's Day, Valentines Day Indian recipes, Western Party, Oven] | 6Makes 6 servings (6serving ) | Indian | Cheesy, milky, gooey, savoury, the Potato Corn Bake is the epitome of perfection, especially for the cheese and corn lover. Juicy sweet corn dancing around soft, melt-in-the-mouth cubes of potato are topped with a cheesy mixture and baked till the veggies, seasonings and cheese all fuse together into one satiating delight. Make sure you serve this treat fresh off the oven, so that the cheese does not get chewy. | [Heat the butter in a broad non-stick pan, add the onions and green chillies and sauté on a medium flame for 1 minute., Add the potatoes, corn, ½ cup of cheese, salt and pepper, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally., Grease a baking dish, spread the mixture evenly over it., Finally pour the milk, fresh cream and the remaining ¼ cup of cheese evenly over it., Bake in a pre-heated oven at 200ºc (400 ºf) for 15 minutes., Serve immediately.] | [Energy, 167 cal, Protein, 4.4 g, Carbohydrates, 14.3 g, Fiber, 1.3 g, Fat, 10.5 g, Cholesterol, 25.1 mg, Sodium, 180.1 mg] | potato-corn-bake-2447r |
| rcp42999 | Potato Corn Disc | Snacks | NA | [mashed potatoes, grated paneer (cottage cheese), crushed sweet corn kernels (makai ke dane), chopped green capsicum, chopped onions, dry red chilli flakes (paprika), dried mixed herbs, salt, potato crackers, tomato ketchup, aloo bhujia sev] | 15 mins | 15 mins | [Quick Evening Snacks, Indian Snacks for Entertaining, Evening Tea Snacks, High Tea Party, Western Party, Cocktail Party, Indian Party Starters] | 20Makes 20 discs | Indian | potato corn disc | paneer potato crackers | no cook starter | with 20 amazing images. The stuffed potato corn disc is quite innovative, and involves sandwiching the biscuits with a peppy potato mixture and coating it in flavorful aloo bhujia. Learn how to make potato corn disc | paneer potato crackers | no cook starter | This thin, crunchy potato biscuit is seasoned generously with lip-smacking masala. Its combination of salty, spicy and sweet flavours then further stuffed with a flavourful stuffing and rolled in crunchy aloo bhujia makes the perfect tea-time companion, or mid-day hunger saviour! This no cook paneer potato crackers with a twist can be served as a starter at parties. When making the stuffing make sure you mash and mix it well with your hands, to ensure proper application on the biscuit. Also serve the snack immediately after preparation or it will get soggy. Tips to make potato corn disc: 1. Instead of potato cracker you can use Monaco biscuits also. 2. Instead of green capsicum you can also add coloured capsicum in the mixture. 3. Instead of bhujia sev you can roll the disc in nylon sev also. Enjoy potato corn disc | paneer potato crackers | no cook starter | with detailed step by step photos. | [To make potato corn disc, place 2 crackers on a clean, dry surface., Apply 1½ tsp of potato stuffing over one cracker., Close it using another cracker., Apply little tomato ketchup on the edges and finally roll in aloo bhujia sev., Repeat steps 1 to 4 to make 19 more disc., Serve the potato corn disc immediately.] | [Not Given] | potato-corn-disc-42999r |
| rcp32682 | Potato Cream Cheese Roll ( Wraps and Rolls) | Snacks | Veg | [butter, peeled and parboiled potato wedges, capsicum strips, blanched baby corn strips, dry red chilli flakes (paprika), dried oregano, salt, grated paneer, fresh cream, cheese spread, black olives, chopped celery, salt, mayonnaise, tomato ketchup, chopped onions, chopped green chillies, mustard (rai / sarson) powder, milk, salt, grated carrot, salt, spinach rotis, lettuce] | 20 mins | 5 mins | [Comfort Foods, Indian Rolls, Veg Roll, Saute, Non-stick Pan, Quick Snacks / Quick Starters, Comfort Food Snacks] | 4Makes 4 rolls | Indian | I’ve given a nice mediterranean feel to the humble potato, by lining it with olive cream cheese sauce. The spiced mayonnaise boosts the taste of this wrap, which becomes all the more exotic by the addition of veggies like baby corn and lettuce! | [Heat the butter in a broad non-stick pan, add the potatoes and sauté on a medium flame for 2 minutes or till the sides turn golden brown in colour from all sides., Add the capsicum and sauté on a medium flame for another minute., Add baby corn, chilli flakes, oregano and salt and sauté for another minute. Keep aside., Combine the paneer, fresh cream and cheese spread in a bowl and mix well till it is smooth and creamy., Add all the remaining ingredients, mix well and refrigerate for at least an hour., Combine the carrots and salt in a bowl, mix well and keep aside., Place a roti on a clean dry surface and arrange ½ cup of lettuce in a row in the centre on the roti., Spread ¼th of the olive cream cheese sauce over the lettuce., Arrange ¼th of the potato wedge mixture and ¼th of the carrots over it., Finally spread ¼th of the spiced mayonnaise over it and roll it up tightly., Repeat with the remaining ingredients to make 3 more rolls., Wrap a tissue paper around each roll and serve immediately.] | [Energy, 581 cal, Protein, 12.3 g, Carbohydrates, 69.7 g, Fiber, 7.6 g, Fat, 30.9 g, Cholesterol, 16.7 mg, Sodium, 470.4 mg] | potato-cream-cheese-roll--wraps-and-rolls-32682r |
| rcp3313 | Potato Gnocchi in Mushroom Sauce | NA | Veg | [boiled and grated potatoes, plain flour (maida), salt, salt oil, chopped mushrooms (khumbh), butter, chopped onions, chopped green chillies, cream, dried mixed herbs, cornflour, salt] | 20 mins | 15 mins | [One Dish Vegetarian Meals, Mother's Day, Italian Party] | 3Makes 3 servings | Italian | Potato Gnocchi, a classic Italian preparation of potatoes, stands apart from potato fritters that are usually deep-fried. Instead, a mixture of potatoes and plain flour is shaped into flattened cylinders and boiled in salted water to make these dainty potato gnocchi. Handle the gnocchi carefully because it is quite delicate! It is, however, the perfect addition to this succulent sauce of mushrooms cooked with fresh cream and mixed herbs. Potato Gnocchi in Mushroom Sauce turns out to be a perfectly exotic dish that treats your palate to delicate textures and herby flavours. Serve along with Baked Spaghetti in Tomato Sauce and Baked Vegetable Risotto . | [Combine all the ingredients in a bowl and knead well to form a dough., Divide the mixture into 15 equal portions., Shape each portion into a cylindrical roll 25 mm. (1") in length. Lightly flatten each gnocchi using a fork. Keep aside., Boil enough water in a broad non-stick pan, add little salt and oil., Drop half of the gnocchi pieces into it and cook on a medium flame for 2 minutes. Drain and keep aside., Repeat step 5 to boil and drain the remaining gnocchi. Keep aside., Combine the cornflour and ¼ cup of water in a bowl, mix well and keep aside., Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the green chillies and sauté on a medium flame for a few seconds., Add the mushrooms, fresh cream, mixed herbs and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the cornflour-water mixture, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside., Just before serving, re-heat the mushroom sauce, add the prepared potato gnocchi and toss gently., Serve immediately.] | [Energy, 144 cal, Protein, 3 g, Carbohydrates, 22.1 g, Fiber, 1.1 g, Fat, 5.1 g, Cholesterol, 0 mg, Vitamin A, 137.1 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.5 mg, Vitamin C, 6.8 mg, Folic Acid, 15.1 mcg, Calcium, 21.8 mg, Iron, 1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 25.8 mg, Potassium, 172.6 mg, Zinc, 0.5 mg] | potato-gnocchi-in-mushroom-sauce-3313r |
| rcp2809 | Potato Kathi Roll | Snacks | NA | [plain flour (maida), cornflour, soda bi-carb, salt, melted butter, plain flour (maida), ghee, boiled , peeled and mashed potatoes, chopped coriander (dhania), chopped onions, chopped green chillies, chaat masala, lemon juice, salt] | 20 mins | 20 mins | [Indian Tawa, Tava, Quick Snacks / Quick Starters, Kids Wraps and Rolls] | 6Makes 6 rolls | Indian | Kathi rolls as they are known in northern india are hot crispy rotis served with a choice of fillings. This mouth-watering recipe originated as a good way to use up left-over chapatis which were warmed in ghee or butter and rolled up with a spicy vegetable mixture with a sprinkling of chaat masala. Kathi rolls are versatile enough to be served at any time of the day and can even land up at a party as a cocktail snack! use any combination of vegetables you like e. g. paneer, corn or green peas to make these vegetarian Indian "frankies". . | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough water., Cover with wet muslin cloth and keep aside for 15 minutes., Divide the filling into 6 equal portions and keep aside., Divide the dough into 6 equal portions., Roll a portion of the dough into a 250 mm. (7”) diameter thin circle using a little plain flour for rolling., Heat a non-stick tava (griddle) and cook the roti, using a little ghee, till brown spots appear on both the sides., Spread one portion of the filling on one end of the roti and roll it up tightly., Repeat steps 3 to 5 to make more 5 more rolls., Serve immediately.] | [Not Given] | potato-kathi-roll-2809r |
| rcp42490 | Potato Nuggets, Vegetarian Aloo Nuggets | Snacks | NA | [mashed potatoes, grated processed cheese, cornflour, bread crumbs, dry red chilli flakes (paprika), salt, oil, tomato ketchup] | 15 mins | 20 mins | [Quick Evening Snacks, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Raksha - Bandhan, Father's Day, Children's Day] | 6Makes 6 servings | Indian | potato nuggets | deep fried potato snacks | aloo deep fried snack | vegetarian aloo nuggets | with 15 amazing images. Very easy to make and ideal to serve at parties, the potato nuggets is sure to please you with its succulent mouth-feel and pleasant cheesy flavour. A mixture of mashed potatoes and cheese, flavoured elegantly with red chilli flakes, is shaped into potato nuggets and deep-fried to make this all-time favourite snack. I would like to share some important tips to make the perfect potato nuggets. 1. It is very important for the potatoes to be dry and not have excessive moisture or else the aloo nuggets won’t be crispy. Also, mash them very well or just grate them. It should not have any lump or else the nuggets will break. 2. Do not fry at low temperature, otherwise the potato nuggets will break or absorb a lot of oil. 3. Make sure you refrigerate the potato nuggets mixture for at least half an hour before shaping it. Remove it from the fridge just when you are ready to roll and deep-fry the nuggets, otherwise it will become soft and difficult not only to roll but also to fry the aloo nuggets – the nuggets might break and the cheese might ooze out, causing a pretty mess. If you keep the mixture refrigerated till the time of cooking, it will be too easy! Loved by kids and adults, the potato nuggets is a great starter to serve at any party! You can also try other nugget recipes like Paneer Nuggets. Enjoy our potato nuggets | deep fried potato snacks | aloo deep fried snack | aloo nuggets with detailed step by step photos. | [To make potato nuggets, combine all the ingredients in a deep bowl and mix well., Cover with a lid and refrigerate for atleast 30 minutes., Divide the mixture into 4 equal portions., Roll a portion of the dough on a clean, dry surface into a 350 mm. (14”) diameter long roll using your palms., Cut the roll into 16 equal pieces using a sharp knife., Heat the oil in a deep non-stick pan and deep-fry the potato nuggets till they turn golden brown in colour from all the sides. Drain the potato nuggets on an absorbent paper., Repeat steps 4 to 6 to make more to make more potato nuggets., Serve the potato nuggets immediately with tomato ketchup.] | [Energy, 134 cal, Protein, 3.3 g, Carbohydrates, 14.9 g, Fiber, 0.9 g, Fat, 7 g, Cholesterol, 6.7 mg, Sodium, 85.8 mg] | potato-nuggets-vegetarian-aloo-nuggets-42490r |
| rcp1090 | Potato Paneer and Peas Chaat | Snacks | NA | [potatoes , boiled and coarsely grated, grated paneer (cottage cheese), lemon juice, plain flour (maida), chopped green chillies, chopped coriander (dhania), oil, salt, boiled green peas sprouted matki (moath beans), chopped coriander (dhania), green chillies, oil, salt, whisked curds, green chutney, sweet chutney, papdi, chopped coriander] | 20 mins | 10 mins | [Punjabi Paneer Recipes, Paneer Based Snacks, Chaat, Indian Birthday Party] | 6Makes 6 servings | Punjabi | Khatta, mitha and chatpati. | [Thoroughly mix the potatoes, paneer, lemon juice, flour, green chilli, coriander and salt., Divide into 6 parts and flatten into round cakes., Cook with oil in a non-stick frying pan., Heat the oil, add the peas, coriander, green chilli and salt and fry for a few seconds., Place the hot potato cakes on a large serving plate, surround with the peas mixture and spread the curds, green chutney and sweet chutney on top., Arrange papdi on the border of the serving plate. Sprinkle sev and coriander on top and serve hot., Serve immediately.] | [Energy, 291 cal, Protein, 8.3 g, Carbohydrates, 23.2 g, Fiber, 5.4 g, Fat, 18.4 g, Cholesterol, 0 mg, Sodium, 10.6 mg] | potato-paneer-and-peas-chaat-1090r |
| rcp2461 | Potato Paneer Bake | Snacks | NA | [mashed potatoes, chopped green chillies, salt, boiled green peas, chopped coriander (dhania), chopped green chillies, lemon juice, sugar, salt, chopped paneer (cottage cheese), chopped onions, chopped green chillies, salt, butter, milk, fresh cream, curds (dahi), salt, grated processed cheese] | 15 mins | 0 mins | [Paneer Based Snacks, Casseroles and Bakes, Baked, Oven] | 4Makes 4 servings | NA | Luxury – there is no better word to describe the potato paneer bake. Layers of mashed potato, green peas and paneer aptly spiced and perked up with lemon juice, are topped with curd-cream and baked till perfectly done. Lose yourself in this sumptuous preparation, and make sure every spoonful spans all three layers! | [Combine the milk, fresh cream, curds and salt in a bowl and mix well. Keep aside., Grease a baking dish with butter and spread the potato mixture., Spread the green peas mixture over the potatoes., Finally spread the paneer mixture on top., Sprinkle the curd-cream over the paneer layer., Sprinkle the cheese and bake in a pre-heated oven at 200°c (400°f) for 10 minutes., Serve hot.] | [Energy, 182 cal, Protein, 6.9 g, Carbohydrates, 14.9 g, Fiber, 2.8 g, Fat, 10.3 g, Cholesterol, 0 mg, Vitamin A, 260.3 mcg, Vitamin B1, -0.1 mg, Vitamin B2, -0.2 mg, Vitamin B3, 0.2 mg, Vitamin C, 10.4 mg, Folic Acid, 8.2 mcg, Calcium, 180.2 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 12.8 mg, Potassium, 126.9 mg, Zinc, 0.2 mg] | potato-paneer-bake-2461r |
| rcp31020 | Potato Paneer Rotis | Lunch | NA | [mashed potatoes, grated paneer (cottage cheese), whole wheat flour (gehun ka atta), plain flour (maida), chopped coriander (dhania), salt, chopped green chillies, cumin seeds (jeera), turmeric powder (haldi), whole wheat flour (gehun ka atta), ghee] | 10 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Breakfast Theplas, Parathas, Indian Party, Quick Rotis / Parathas, Kids Tiffin Box, Indian Travel Food Paratha, Lunch Roti] | 10Makes 10 rotis | Punjabi | potato paneer roti recipe | aloo paneer paratha | paneer aloo roti | with 23 amazing images. Who said rotis are boring? try this exciting potato paneer roti made using combination of paneer, potatoes, coriander and green chillies and be prepared to be amazed! Learn how to make potato paneer roti recipe | aloo paneer paratha | paneer aloo roti | The addition of boiled and grated potatoes and paneer makes these paneer aloo roti so soft that they literally melt in your mouth! Plus, potato rotis is also a smart way to clear your stock of potatoes, because this recipe turns out best with old potatoes. In potato paneer roti we have put the boiled potatoes and grated paneer into the dough and it's the same way Gujarati theplas are made. Tips to make potato paneer roti: 1. Potato paneer roti stays soft for 4 to 6 hours. 2. It is best served hot with chutney or raita of your choice. 3. You can also add grated carrot in the roti. Enjoy potato paneer roti recipe | aloo paneer paratha | paneer aloo roti | with detailed step by step images. | [To make potato paneer rotis, combine all the ingredients in a bowl and mix well., Add approx. 5 tbsp water and knead into a soft dough., Divide the dough into 10 equal portions and roll a portion into 175 mm. (7”) diameter circle using wheat flour for rolling., Heat a non-stick tava (griddle) cook the roti, using 1 tsp ghee, till it turns golden brown in colour from both sides., Repeat steps 3 and 4 to make 9 more rotis., Serve the potato paneer rotis hot.] | [Energy, 117 cal, Protein, 2.6 g, Carbohydrates, 11.2 g, Fiber, 0.9 g, Fat, 6.9 g, Cholesterol, 0 mg, Sodium, 2.8 mg] | potato-paneer-rotis-31020r |
| rcp7589 | Potato Pops, Mashed Potato Tikki | NA | Veg | [boiled and mashed potatoes, grated carrot, bread slice, ginger-green chilli paste, chopped coriander (dhania), sugar, salt, cheese cubes, bread sticks, oil] | 10 mins | 12 mins | [Healthy Foods for Kids, Quick Indian recipes for Kids, Finger Foods for Babies, Toddlers and Kids, Kids After School, Snack Recipes for Kids, Healthy Indian School Snack, healthy Indian grilled vegetables] | 8Makes 8 servings | Indian | Unique presentation and fabulous flavour make the Potato Pops a great hit with people of all age groups, whether you serve it as a starter, as a cocktail accompaniment or as an after-school snack! ‘Pops’ or tiny tikkis are made with mashed, spiced potatoes and stuffed with cheese, before attaching a breadstick ‘handle’ to each pop! This lovely tidbit is then cooked on a tava till it is crisp on all sides. The outcome is a five-starrer, which attracts everyone with its dainty appearance and peppy flavour. | [Combine all the ingredients, except the bread sticks and the cheese cubes in a deep bowl and mix well using your hands., Divide the mixture into 8 equal portions., Take a portion of the mixture and flatten it slightly between your palms., Place a cheese cube in the centre and bring all the sides together in the centre, seal it properly and again flatten it lightly., Insert a bread stick from one side towards the centre and again seal it properly as seen in the below image., Repeat steps 3 to 5 to make 7 more potato pops., Heat a non-stick tava (griddle), grease it with oil and place 4 potato pops over it. Cook it with oil till it turns golden brown in colour from both the sides., Repeat step 7 to cook the remaining 4 potato pops in one more batch., Serve immediately.] | [Energy, 59 cal, Protein, 1.2 g, Carbohydrates, 7.7 g, Fiber, 0.3 g, Fat, 2.5 g, Cholesterol, 0 mg, Vitamin A, 130.4 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.3 mg, Vitamin C, 3.1 mg, Folic Acid, 2.4 mcg, Calcium, 14 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 3.1 mg, Potassium, 39.2 mg, Zinc, 0.1 mg] | potato-pops-mashed-potato-tikki-7589r |
| rcp686 | Potato Rosti | Snacks | NA | [par-boiled , peeled and grated potatoes, butter, chopped onions, salt, chopped green chillies, grated processed cheese] | 10 mins | 11 mins | [Indian Snacks for Entertaining, Evening Tea Snacks, Microwave, Microwave, Non-stick Pan] | 2Makes 2 servings | Indian | An international bestseller, the Potato Rosti is a pleasantly-flavoured, almost soothing dish of potatoes cooked in butter with onions, green chillies and cheese. The specialty of the rosti lies in the way it is cooked – as a whole layer, somewhat like a pancake. This gives the Potato Rosti a unique texture, which is slightly crisp outside and quite succulent inside. This is what gives you a warm and comfortable feeling when you bite into it. Here is an interesting way of cooking the Potato Rosti – in the microwave oven. It is easy and convenient and also slightly faster than cooking on a frying pan. However, make sure you serve it immediately before it becomes dry. | [Put the butter in a microwave-safe dish and microwave on high for 10 seconds., Add the onions and microwave on high for 2 minutes, while stirring once after 1 minute., Spread the potatoes evenly over the onions, sprinkle the salt, pepper, green chillies and cheese evenly over it and microwave on high for 5 minutes., Turn the potato mixture upside down and again microwave on high for 5 minutes., Loosen the edges with a sharp knife and cut into equal wedges., Serve immediately.] | [Energy, 223 cal, Protein, 6.8 g, Carbohydrates, 26.6 g, Fiber, 1.8 g, Fat, 10 g, Cholesterol, 0 mg, Vitamin A, 269.6 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 1.3 mg, Vitamin C, 20 mg, Folic Acid, 18.3 mcg, Calcium, 183.1 mg, Iron, 1.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 61.4 mg, Potassium, 280.6 mg, Zinc, 0.6 mg] | potato-rosti-686r |
| rcp37458 | Potato Rosti ( Cheesy ) | Snacks | NA | [grated potatoes, salt, chopped green chillies, butter, chopped onions, grated processed cheese, sour cream] | 15 mins | 9 mins | [Indian Snacks for Entertaining, Indian Cheese Recipes, Western Party, Non-stick Pan, Indian snacks under 10 minutes] | 2Makes 2 rostis (2 rosti ) | Indian | Rosti is a potato-based dish of Swiss origin, where it used to be a common breakfast especially for farmers. Here, grated potatoes are mixed with a sprinkling of green chillies and cooked covered with a layer of cheese till a good aroma wafts out of the pan. Here is a slightly modified version the original rosti, with a layer of sautéed onions just below the cheese layer. Onion has a crispier texture and stronger flavour compared to potato, creating a much-needed balance, which makes this Potato Rosti more appealing than the plain version. | [Combine the potatoes, salt and 2½ tsp green of chillies, mix gently with the help of two forks. Keep aside., Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn translucent., Sprinkle the remaining ½ tsp of green chillies and cook on a medium flame for 1 minute., Sprinkle the cheese evenly on all the onions and spread the prepared potato mixture evenly over it., Cover with a lid and cook on a medium flame for 5 minutes., Loosen the sides of the rosti with the help of a knife, place a plate inverted on the non-stick pan and turn the pan upside down to invert the rosti on the plate., Serve immediately with sour cream., Parboiled potatoes for this recipe should be 90% cooked.] | [Energy, 313 cal, Protein, 7.5 g, Carbohydrates, 37.5 g, Fiber, 2.6 g, Fat, 14.9 g, Cholesterol, 0 mg, Vitamin A, 473.2 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0 mg, Vitamin B3, 1.9 mg, Vitamin C, 28.1 mg, Folic Acid, 26.5 mcg, Calcium, 187.9 mg, Iron, 1.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 116.3 mg, Potassium, 400.7 mg, Zinc, 0.9 mg] | potato-rosti--cheesy--37458r |
| rcp31044 | Potato Rosti with Mushroom Pepper Sauce ( Rosti) | NA | NA | [sliced mushrooms (khumbh), oil, butter, sliced onions, grated garlic (lehsun), chopped celery, plain flour (maida), salt freshly ground black pepper, fresh cream, butter, red capscium cubes, yellow capsicum cubes, blanched carrot, blanched broccoli florets, salt freshly ground black pepper, grated potatoes, salt, cornflour, melted butter, grated processed cheese, chopped green chillies] | 20 mins | 15 mins | [Western Party, Non-stick Pan] | 4Makes 4 servings | NA | Rosti is a potato-based dish of swiss origin, where it used to be a common breakfast especially for farmers. Here, grated potatoes are mixed with cheese and a sprinkling of green chillies and cooked covered till a good aroma wafts out of the pan. What makes this version very interesting is a coat of aromatic mushroom pepper sauce and a topping of sautéed mixed veggies. Potato rosti with mushroom pepper sauce is indeed a wholesome breakfast but can be had as an accompaniment for lunch or dinner too. | [Heat the oil and butter in a deep pan, add the onions and sauté on a medium flame for 2 minutes., Add the garlic and sauté on a medium flame or a few seconds., Add the celery and plain flour, mix well and cook on a medium lame for 2 minutes, while stirring continuously., Add the mushrooms, mix well and cook on a medium flame for 2 to 3 minutes. Sprinkle 2 tbsp of water if the mushrooms start burning., Add 1 cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the pepper powder and fresh cream , mix well and cook on a medium flame for another minute. Keep aside., Heat the butter in a broad non-stick pan, add the capsicum, carrots, broccoli, salt and pepper, mix well and sauté on a medium flame for 2 minutes. Keep aside., Combine the potatoes, salt and cornflour in a plate and mix very well with help of two forks. Keep aside., Grease a fry pan with butter evenly and sprinkle cheese evenly all over., Sprinkle the green chilies evenly all over., Add the potato mixture and press very well. Cover with a lid and cook on a slow flame for 4 to 5 minutes and switch off the flame., Loosen the sides of the rosti with the help of a knife, place a plate inverted on the fry pan and turn the pan to invert the rosti on the plate., Pour 3/4th of the mushroom sauce evenly over the rosti and spread the vegetables evenly over it., Pour the remaining ¼ th of the mushroom sauce over it and serve immediately.] | [Energy, 289 cal, Protein, 4.5 g, Carbohydrates, 25.5 g, Fiber, 2.6 g, Fat, 19.2 g, Cholesterol, 0 mg, Vitamin A, 944.7 mcg, Vitamin B1, 0.3 mg, Vitamin B2, 0.2 mg, Vitamin B3, 2.4 mg, Vitamin C, 49 mg, Folic Acid, 31.5 mcg, Calcium, 89.2 mg, Iron, 1.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 93.2 mg, Potassium, 333 mg, Zinc, 0.7 mg] | potato-rosti-with-mushroom-pepper-sauce--rosti-31044r |
| rcp790 | Potato Roti with Whole Wheat Flour | Lunch | Veg | [mashed potatoes, whole wheat flour (gehun ka atta), chopped coriander (dhania), chopped green chillies, turmeric powder (haldi), salt, whole wheat flour (gehun ka atta), oil, curd (dahi)] | 15 mins | 20 mins | [Bengali Rotis / Puri, Breakfast Theplas, Parathas, One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba, Parathas, All-in-one Parathas] | 15Makes 15 rotis (15 roti ) | Bengali | whole wheat potato rotis | Indian whole wheat potato roti | aloo roti | potato roti made with whole wheat flour | with 17 amazing images Potato roti is made with potatoes, whole whet flour, coriander, spices and ghee tossed into the dough. Use 2 tablespoons water and knead into a soft aloo roti dough. The potato roti made with whole wheat is then cooked on a non stick tawa or griddle till golden brown in colour. potato rotis are the perfect Indian breakfast recipe. We have our whole wheat potato rotis with some homemade curds and a glass of chaas. For lunch or dinner, Indian potato roti is a perfect replacement for roti. In fact, whole wheat potato rotis can be potato rotis can be one meal dinner had with curd and loads of sliced onions. You can also give this to your kids tiffin box or can also be served as evening tea snack. Our whole wheat potato roti recipe is not to be confused with punjabi aloo paratha where the aloo stuffing is put in the centre of the dough and cooked. It can be made quickly as compared to Punjabi aloo paratha as the whole wheat potato roti doesn’t have a stuffing, everything is mixed together to form a dough. In whole wheat potato roti we have put the boiled potatoes into the dough and it's the same way Gujarati theplas are made. The addition of boiled and grated potatoes makes these rotis so soft that they literally melt in your mouth! Plus, whole wheat potato rotis is also a smart way to clear your stock of potatoes, because this recipe turns out best with old potatoes. Enjoy whole wheat potato rotis | Indian whole wheat potato roti | aloo roti | potato roti made with whole wheat flour with detailed step by step photos. | [To make potato roti with whole wheat flour, combine all the ingredients in a deep bowl and knead into a soft dough without using any water., Divide the dough into 15 equal portions., Roll a portion of the dough into a 150 mm. (6”) diameter thin circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the roti, using a little oil, till golden brown spots appear on both the sides., Repeat steps 3 and 4 to make 14 more rotis., Serve the potato roti with whole wheat flour immediately with fresh curds and green chutney.] | [Energy, 91 cal, Protein, 2.3 g, Carbohydrates, 14.1 g, Fiber, 0.5 g, Fat, 2.8 g, Cholesterol, 0 mg, Sodium, 4.7 mg] | potato-roti-with-whole-wheat-flour-790r |
| rcp1473 | Potato Rotis | NA | NA | [boiled , peeled and grated potatoes, plain flour (maida), chopped coriander (dhania), chopped green chillies, ghee, salt, plain flour (maida), oil, curd (dahi), pickle] | 15 mins | 15 mins | [Rotis / Puris / Parathas] | 6Makes 6 rotis | NA | potato rotis |Indian potato roti | aloo roti | potato roti made with plain flour | with 17 amazing images Potato roti is made with potatoes, coriander, spices and ghee tossed into the dough. Use 2 tablespoons water and knead into a soft aloo roti dough. The potato roti made with plain flour is then cooked on a non stick tawa or griddle till golden brown in colour. potato rotis are the perfect Indian breakfast recipe. We have our potato rotis with some homemade curds and a glass of chaas. For lunch or dinner, Indian potato roti is a perfect replacement for roti. In fact, potato rotis can be one meal dinner had with curd and loads of sliced onions. Our potato roti recipe is not to be confused with punjabi aloo paratha where the aloo stuffing is put in the centre of the dough and cooked. In potato roti we have put the boiled potatoes into the dough and it's the same way Gujarati theplas are made. The addition of boiled and grated potatoes makes these rotis so soft that they literally melt in your mouth! Plus, potato rotis is also a smart way to clear your stock of potatoes, because this recipe turns out best with old potatoes. Enjoy potato rotis |Indian potato roti | aloo roti | potato roti made with plain flour with detailed step by step photos. | [To make potato rotis, combine all the ingredients in a deep bowl, mix well and knead into a soft smooth dough, without using any water. Cover and keep aside for at least 10 to 15 minutes., Divide the dough into 6 equal portions., Roll out each portion of the dough into a 125 mm. (5”) diameter circle with the help of a little plain flour., Heat a non-stick tava (griddle) and cook each roti, using a little oil, till golden brown spots appear on both the sides., Serve the potato rotis immediately with curds and pickle of your choice.] | [Energy, 93 cal, Protein, 1.5 g, Carbohydrates, 11.7 g, Fiber, 0.4 g, Fat, 4.5 g, Cholesterol, 0 mg, Sodium, 3.4 mg] | potato-rotis-1473r |
| rcp2579 | Potato Salad with Eggless Mayonnaise, Creamy Potato Salad | NA | NA | [boiled and peeled baby potatoes, sliced capsicum, iceberg lettuce, mayonnaise, salt, garlic (lehsun) paste, melted butter, bread] | 15 mins | 0 mins | [Continental food, French Salads, Indian Salads with dressing, Wholesome Salads (Salads that make a meal), Raksha - Bandhan, Christmas, Father's Day] | 4Makes 4 servings | Indian | potato salad with eggless mayonnaise recipe | potato salad with croutons | creamy potato salad | easy Indian potato salad | with 16 amazing images. potato salad with eggless mayonnaise recipe | potato salad with croutons | creamy potato salad | easy Indian potato salad is a flavour and texture packed salad. Learn how to make potato salad with croutons. To make potato salad with mayonnaise, first make the croutons. For that combine the butter and garlic paste in a bowl and mix very well. Place the bread slices on a baking tray, spread little of the butter-garlic mixture evenly over it. Bake in a pre-heated oven at 200ºC (400ºF) for 10 to 12 minutes. Place the bread slices on a clean, dry surface and cut each toasted garlic slice into 6 equal cubes. Keep aside. Combine all the ingredients in a deep bowl and toss well using two spoons. Add the garlic croutons and toss gently using two spoons. Serve immediately. A cheesy, creamy salad that’s sure to steal your heart, the creamy potato salad is a delight to behold as well as bite into! Dainty baby potatoes are combined with crunchy capsicum, crisp lettuce and a cheesy, creamy dressing. The surprise element in this easy Indian potato salad is the addition of crunchy, garlicky croutons. This is sure to raise the popularity of the salad with everyone, especially kids. Kids will enjoy making this potato salad with croutons as much as they will relish munching on it, so you can enlist their help in making it! You can also try other recipes that kids will love, like Banana Walnut Muffins or Sweet Corn Soup. Tips for potato salad with mayonnaise. 1. For garlic croutons, use melted butter so it is easy to spread. 2. While you can keep all the components ready, make sure you toss together the salad just before serving to retain the freshness and crunch. 3. If you don’t have an over, you can toast the bread in a pop-up toaster. Enjoy potato salad with eggless mayonnaise recipe | potato salad with croutons | creamy potato salad | easy Indian potato salad | with step by step photos. | [Combine the butter and garlic paste in a bowl and mix very well., Place the bread slices on a baking tray, spread little of the butter-garlic mixture evenly over it. Bake in a pre-heated oven at 200 ºc (400ºf) for 10 to 12 minutes., Place the bread slices on a clean, dry surface and cut each toasted garlic slice into 6 equal cubes. Keep aside., To make potato salad with eggless mayonnaise combine all the ingredients in a deep bowl and toss well using two spoons., Add the garlic croutons and toss gently using two spoons., Serve the potato salad with eggless mayonnaise immediately.] | [Energy, 285 cal, Protein, 3.4 g, Carbohydrates, 37.6 g, Fiber, 1.4 g, Fat, 15.6 g, Cholesterol, 6.9 mg, Sodium, 318.4 mg] | potato-salad-with-eggless-mayonnaise-creamy-potato-salad-2579r |
| rcp22593 | Potato Salad, Lebanese Potato Salad | Dinner | NA | [boiled potato cubes, chopped onions, chopped parsley, chopped mint leaves (phudina), freshly ground black pepper (kalimirch), chopped garlic (lehsun), lemon juice, olive oil, salt] | 10 mins | 0 mins | [Lebanese Salads, Quick Indian Salads, Western Party, Dinner Salad] | 4Makes 4 servings | Indian | Here is a mouth-watering Lebanese salad with the dominant flavour of parsley! You will find this Potato Salad quite different from the traditional salads you might have tried so far, as it uses an off-beat combination of ingredients like cooked potatoes, chopped onions, garlic and herbs, perked up with lemon juice. Be generous with the olive oil and lemon juice as these help bind the ingredients together and balance their flavours, bringing the pungency down to an enjoyable level. Relish this tasty salad chilled, as that accentuates the flavours and improves the crispness of the ingredients. You can serve this tasty salad with your Mezze Platter . | [Combine all the ingredients in a deep bowl and toss well., Refrigerate for atleast 1 hour., Serve chilled.] | [Not Given] | potato-salad-lebanese-potato-salad-22593r |
| rcp41785 | Potato Salli, Homemade Potato Salli | Snacks | NA | [potato fingers, alum (phitkari), salt, oil] | 10 mins | 15 mins | [Maharashtrian Upvas (Fasting), Chaat, Evening Tea Snacks, Non-stick Pan, Kids Tiffin Box] | 2Makes 2 cups | Maharashtrian | Potato Salli is a sev like snack made of potatoes. A special process of removing starch with alum, half-cooking the potato fingers, sun-drying and then deep-frying them gives the Potato Salli an impeccably crisp texture, which nobody can resist. You can just munch on these plain salted Potato Salli or use it to make delectable snacks and chaat party . You can try these recipes using Potato Salli like the Moong Sprouts and Potato Salli Chaat and Hare Mutter ki Chaat . | [Tie the alum at one corner of the muslin cloth and keep aside., Heat 5 cups of water in a deep non-stick pan and bring it to boil. Put the potato fingers in the hot water and immerse the muslin cloth tied with alum in the water for 1 minute., Remove the muslin cloth, add salt to it and mix well. Allow the potato finger to cook on a medium flame for 8 minutes or till the potato fingers are 80% cooked, while stirring occasionally., Strain the potato fingers using a strainer and drain out all the excess water., Spread the potato fingers on a large steel plate, cover it well with a dry muslin cloth and keep it in the sun to dry for 8 to 9 hours., Heat the oil in a deep non-stick pan, put half the dried potato fingers in it and deep-fry on a medium flame till they turn crisp and light brown in colour from all the sides. Drain on an absorbent paper., Repeat step 6 to deep-fry the remaining potato fingers in 1 more batch., Cool completely and serve or store in an air-tight container and use as required.] | [Energy, 242 cal, Protein, 1.8 g, Carbohydrates, 24.9 g, Fiber, 1.9 g, Fat, 15.1 g, Cholesterol, 0 mg, Sodium, 12.1 mg] | potato-salli-homemade-potato-salli-41785r |
| rcp41930 | Potato Sandwich, Aloo Sandwich On A Tava, Indian Snack | Dinner | NA | [boiled and mashed potatoes, chopped onions, chopped coriander (dhania), chopped green chillies, chilli powder, chaat masala, lemon juice, salt, bread, green chutney, butter, butter, tomato ketchup] | 15 mins | 10 mins | [Punjabi Breakfast, Kitty Party Snacks, Kitty Party Easy, Kids Lunch Box, 4 Ingredient Breakfast, Indian Dinner Menus in 20 minutes] | 4Makes 4 sandwiches | Punjabi | potato sandwich | aloo sandwich | aloo sandwich made on tawa | aloo tawa sandwich | with amazing 21 images. potato sandwich is a aloo sandwich made on tawa. Scrumptious and satiating, the potato sandwich is the ideal snack to appease your hunger! You don’t need a grilled or toaster to make Indian potato tawa sandwich. We have used the simple tava which is available in every Indian kitchen. aloo sandwich is a buttery, chutney-lined bread is sandwiched with a tasty potato mixture and toasted on a tawa till it is appetizingly crisp and golden. Although aloo sandwich made on tawa is a common snack that is enjoyed by everybody, this is nothing short of a work of art because it so masterfully combines taste and functionality. The next time you feel hungry, think no further – just go for a aloo sandwich. Aloo sandwich is a popular snack with kids and office-goers, and is sold commonly in canteens and bakeries. Aloo tawa sandwich is a wonderful snack to accompany tea, because it is both filling and tasty. The vegetable tawa sandwich is so quick and easy to make that if you no one can ever go wrong with the recipe. To make the stuffing for aloo tawa sandwich, combine mashed potatoes, onions, coriander leaves, green chillies and Indian spices that include red chilli powder and chaat masala followed by lemon juice. The potato filling is very tasty, as it is boosted with flavourful ingredients like onion, coriander, chaat masala and lemon juice. You can also add cheese if you wish to. Enjoy potato sandwich | aloo sandwich | aloo sandwich made on tawa | aloo tawa sandwich | with detailed step by step recipe photos and videos below. | [To make potato sandwich, divide the stuffing into 4 eqaul portions. Keep aside., Place 2 bread slices on a clean, dry surface, apply ½ tsp of butter on both the bread slices and spread it evenly., Put 1 tsp of green chutney on both the buttered bread slices and spread it evenly., Put a portion of the stuffing on one buttered- chutney slice and sandwich it with another buttered-chutney slice facing downwards and press it lightly., Apply ½ tsp of butter on it and spread it evenly., Heat 1 tsp of butter on a non-stick tava (griddle), place the prepared sandwich on it with the buttered side facing upwards and cook on a medium flame till both sides turn crispy and golden brown in colour., Repeat steps 2 to 6 to make 3 more sandwiches., Serve the potato sandwich immediately with tomato ketchup.] | [Energy, 217 cal, Protein, 4.4 g, Carbohydrates, 35.2 g, Fiber, 1.3 g, Fat, 6.5 g, Cholesterol, 18.8 mg, Sodium, 69.5 mg] | potato-sandwich-aloo-sandwich-on-a-tava-indian-snack-41930r |
| rcp4363 | Potato Saung, Konkani Style Potatoes | NA | NA | [potatoes, chopped onions, chilli powder, tamarind (imli) pulp, oil, salt] | 5 mins | 15 mins | [South Indian Curries / Sabzis, Quick Sabzis, Sukhi Sabzis, Semi-Dry Sabzis, Traditional Indian Sabzis, Boiled Indian recipes, Pan] | 4Makes 4 servings (4 serving ) | South Indian | This Konkan delicacy is sure to steal your heart with its homely charm, which combines spice and simplicity in ideal proportions. Just a bit of chilli powder for spice, a dash of tamarind for tang and onions for flavour and crunch... that is all it takes to prepare the Potato Saung. The procedure is too simple to believe, yet the outcome is endearingly flavourful. Have a go at this potato subzi, and you will want to keep making it frequently, to enjoy with hot rice or rotis . | [Peel and cut the potatoes into thick semicircular slices., Heat the oil, add the onions and sauté till they are translucent., Add the chilli powder and sauté for 1 more minute., Add the potatoes, salt and 1 cup of water. Cover and cook over a medium flame till the potatoes are done., Add the tamarind pulp and simmer for a few more minutes., Serve hot.] | [Energy, 128 cal, Protein, 1.1 g, Carbohydrates, 14 g, Fiber, 1 g, Fat, 7.6 g, Cholesterol, 0 mg, Vitamin A, 79 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.7 mg, Vitamin C, 10.8 mg, Folic Acid, 9.6 mcg, Calcium, 16.9 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 6.4 mg, Potassium, 153.5 mg, Zinc, 0.4 mg] | potato-saung-konkani-style-potatoes-4363r |
| rcp42116 | Potato Smiley | Snacks | Veg | [boiled peeled and grated potatoes, bread crumbs, cornflour, chilli powder, salt, oil] | 15 mins | 30 mins | [Deep-fried Indian Starters, Children's Day, Kadai Veg, Innovative Snacks, Monsoon Snacks, Evening Snacks] | 20Makes 20 smileys | Indian | potato smiley recipe | Indian style McCain potato smiley | potato smiley snack for kids | with 20 amazing images. Our potato smiley recipe is an Indian style McCain potato smiley where we show you how to make the dough for potato smileys step by step without using McCain potato. If you see a frown on your kid’s face, this is the best potato smiley recipe to put the smile back! The potato smiley is an all-time favourite kids’ recipe. The potato-based dough is shaped into small, flat rounds, with eyes and a smile impressed upon each, using a straw and a spoon. Once deep-fried, Indian style McCain potato smiley become crisp and golden-hued, attractive in every way. This cheerful starter is bound to start your meal on a positive note, literally! Serve potato smiley snack for kids immediately as it will become soft later. Notes for potato smiley recipe. 1. Ensure the potatoes are not overcooked, or else they will be mushy and contain a lot of moisture. 2. Add bread crumbs. You can increase the quantity of breadcrumbs if there is more moisture in the dough. 3. It is important to rest the dough so, it can form shape, stay firm and retain the smiley shape while frying in oil. 4. Health-conscious people can bake the potato smileys on 180ºC for 22 to 25 minutes in a preheated oven. Learn to make potato smiley recipe | Indian style McCain potato smiley | potato smiley snack for kids | with step by step photos and video below. | [To make potato smiley, combine all the ingredients in a deep bowl, mix well and knead into a soft dough, without using water., Cover it with a lid and keep it in the refrigerator for 30 minutes., Divide the dough into 2 equal portions., Place a plastic sheet on a clean dry surface and place a portion of the dough in the center, press it lightly and place another sheet of plastic over it., Roll the dough into a 200 mm. (8”) diameter thick circle using a rolling pin., Remove the plastic sheet from top and make 7 rounds of approx. 50 mm. (2”) in diameter with the help of a cookie cutter or a vati., Place these 7 rounds on a clean dry surface and make eyes using a straw and a smile using a spoon on each round., The dough remaining after cutting the rounds can be used to make 3 more smileys., Repeat steps 4 to 8 to make 10 more smileys with one more portion of the dough., Heat the oil in a deep non-stick pan and deep-fry the potato smileys, a few at time on a medium flame till they turn golden brown in colour from both the sides. Drain the potato smileys on absorbent paper., Serve the potato smiley immediately with tomato ketchup.] | [Energy, 61 cal, Protein, 0.6 g, Carbohydrates, 6.1 g, Fiber, 0.4 g, Fat, 3.9 g, Cholesterol, 0 mg, Vitamin A, 36.7 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.4 mg, Vitamin C, 2 mg, Folic Acid, 7.3 mcg, Calcium, 4.7 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1.4 mg, Potassium, 36.3 mg, Zinc, 0.1 mg] | potato-smiley-42116r |
| rcp32859 | Potato Song | NA | Veg | [coconut oil oil, chopped onions, chilli powder, chopped potatoes, salt, tamarind (imli) water, chopped coriander (dhania)] | 10 mins | 15 mins | [South Indian Curries / Sabzis, Sukhi Sabzis, Saute, Kadai Veg] | 4Makes 4 servings (4 serving ) | South Indian | The potato song is inseparable from the cuisine of goa and neighbouring regions along the western coast of india. This simple yet aesthetic dish blends with the idyllic and scenic environment along the coast! | [Heat the oil in a kadhai, add the onions and sauté on a medium flame, while stirring continuously till they turn translucent., Add the chilli powder, mix well and sauté on a slow flame for a few seconds., Add the potatoes, 1½ cups of water and salt, mix well and cover and cook on a medium flame till they are cooked, stirring once in between., Add the tamarind water, mix well and simmer for another 5 to 7 minutes. Serve hot garnished with coriander.] | [Energy, 158 cal, Protein, 1.9 g, Carbohydrates, 25.5 g, Fiber, 1.5 g, Fat, 5.7 g, Cholesterol, 0 mg, Vitamin A, 171 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 1 mg, Vitamin C, 18.9 mg, Folic Acid, 14.6 mcg, Calcium, 34.8 mg, Iron, 0.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 12.5 mg, Potassium, 279.5 mg, Zinc, 0.6 mg] | potato-song-32859r |
| rcp40198 | Potato Stew | Lunch | NA | [potato cubes, tomato cubes, slit green chillies, curry leaves (kadi patta), turmeric powder (haldi), salt, coconut milk, coconut oil, mustard seeds ( rai / sarson), whole dry kashmiri red chillies] | 10 mins | 23 mins | [South Indian Curries / Sabzis, Sabzis with Gravies, Traditional Indian Sabzis, Indian Party, Pan, Lunch Sabzi] | 3Makes 3 servings | South Indian | Bring Kerala to your table this morning, with this delicious and soothing Potato Stew. An ideal accompaniment for Appam , Quick Idiyappam as well as for a bowl of hot, steaming Cooked Rice , the Potato Stew has the dominant flavour of coconut milk subtly spiced with green chillies. A traditional tempering of mustard seeds, curry leaves and other ingredients gives the stew an instantaneous aroma boost! Enjoy it hot, enjoying the earthy smell of coconut oil as it wafts out with the steam! | [Combine the potatoes, tomatoes, green chillies, 5 curry leaves, turmeric powder and salt along with 1 cup of water in a deep non-stick pan, mix well and cover with a lid and cook on a medium flame for 20 minutes, while stirring occasionally or till the potatoes are over cooked., Once over cooked, mash them lightly with a back of the spoon., Add the coconut milk, ¼ cup of water and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside., For the tempering, heat the oil in a small non-stick pan and add the mustard seeds., When the seeds crackle, add the red chillies and the remaining 3 curry leaves and sauté on a medium flame for a few seconds., Pour the tempering over the stew., Serve hot.] | [Energy, 204 cal, Protein, 2.4 g, Carbohydrates, 18.3 g, Fiber, 5.2 g, Fat, 13.6 g, Cholesterol, 0 mg, Vitamin A, 99.9 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 1 mg, Vitamin C, 16.1 mg, Folic Acid, 20 mcg, Calcium, 18.6 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 9.3 mg, Potassium, 180.7 mg, Zinc, 0.3 mg] | potato-stew-40198r |
| rcp5267 | Potato Tikki Sandwich | Snacks | NA | [mashed potatoes, ghee, cumin seeds (jeera), chopped green chillies, boiled and mashed green peas, dried mango powder (amchur), chopped coriander (dhania), nigella seeds (kalonji), salt, cornflour, oil, brown bread, tomato ketchup, grated carrot, shredded lettuce] | 10 mins | 15 mins | [Breakfast Sandwiches, School Time Snacks, Evening Tea Snacks, Bread Snack, Indian Toast recipes, Tikki Recipes, Collection of Tikki, Mother's Day] | 5Makes 5 sandwiches | Indian | potato tikki sandwich recipe | aloo tikki sandwich | spicy potato sandwich | with 41 amazing images. Scrumptious and satiating, the aloo tikki sandwich is the ideal snack to appease your hunger! Learn how to make potato tikki sandwich recipe | aloo tikki sandwich | spicy potato sandwich | The desi answer to pre-fabricated burgers! Lightly buttered bread plays host to crisp and sumptuous potato tikkis, crisp lettuce and juicy carrots, with a splash of tomato ketchup too, making the potato tikki sandwich a delicious meal-on-the-go. Spicy potato sandwich is packed with flavours trust me every bite of this sandwich is full of flavour and you can also add your twist to this aloo tikki sandwich according to your taste. You don’t need a griller or toaster to make potato tikki sandwich. We have used the simple tava which is available in every Indian kitchen. You will love the burst of flavours in the tikki, as well as the unique mouth-feel of crisp tikkis sandwiched between the softest of soft breads. Tips to make potato tikki sandwich: 1. Press the tikki gently after placing it on the bread slices. 2. Make sure to seal the edges properly of the tikki. 3. Instead of brown bread you can also use white bread slices. Enjoy potato tikki sandwich recipe | aloo tikki sandwich | spicy potato sandwich | with detailed step by step images. | [Heat the ghee in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the green chillies and sauté on a medium flame for a few seconds., Add all the remaining ingredients, except the cornflour, mix well and cook on a medium flame for 1 minute, while stirring continuously., Remove from the flame and allow the mixture to cool completely., Once cooled, add the cornflour and mix well., Divide the mixture into 5 equal portions and roll each portion into a flat round tikki., Heat the oil in a deep non-stick pan and deep-fry, a few tikkis at a time on a medium flame, till they turn golden brown in colour from both the sides. Drain on an absorbent paper and keep aside., To make the potato tikki sandwich, place 2 buttered bread slices on a clean, dry surface with the buttered side facing upwards., Spread ½ tsp of tomato ketchup on both the buttered bread slices., Place the potato tikki on a bread slice and put carrot and lettuce evenly over it., Sandwich it using another bread slice with the buttered-tomato ketchup side facing downwards., Repeat steps 1 to 4 to make 4 more sandwiches., Serve the potato tikki sandwichimmediately.] | [Energy, 305 cal, Protein, 8.2 g, Carbohydrates, 42.2 g, Fiber, 4.5 g, Fat, 11.9 g, Cholesterol, 0 mg, Sodium, 71.4 mg] | potato-tikki-sandwich-5267r |
| rcp32571 | Potato Wafers, Farali Potato Chips Recipe, Fasting Recipe | Snacks | NA | [sliced potatoes, oil, salt, freshly ground black pepper (kalimirch)] | 5 mins | 15 mins | [Course, Cooking Basics, Equipment, Gujarati Faral, Faraal, Maharashtrian Upvas (Fasting), Indian Jar Snacks, Evening Tea Snacks] | 2Makes 2.5 cups | Gujarati | This faraali version of Potato Wafers is much, much tastier than regular wafers, because it is perked up with rock salt and black pepper. These two ingredients add a lot of zest to the Potato Wafers, making it a real treat to the palate. The irresistible crunch of Potato Wafers now comes together with a power-packed flavour too! Besides relishing these wafers with your faaral food or on days you are fasting, you can also serve these wafers as an evening tea snack or along with sandwiches and burgers . | [Heat the oil in a deep non-stick pan, deep-fry a few slices on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Sprinkle the rock salt and pepper powder and toss well., Cool completely and store in an air-tight container.] | [Energy, 416 cal, Protein, 0.9 g, Carbohydrates, 13 g, Fiber, 1 g, Fat, 40.1 g, Cholesterol, 0 mg, Sodium, 6.3 mg] | potato-wafers--farali-potato-chips-recipe-fasting-recipe-32571r |
| rcp22648 | Potato Wedges | NA | NA | [potatoes, chilli powder, roasted cumin seeds (jeera) powder, oil, salt] | | | [American, Side Dishes, Stir-fry, Western Party, Pan, Finger Foods for Babies, Toddlers and Kids] | 4Makes 4 serving | American | An ideal replacement to deep fried French fries | [Parboil the potatoes in salted water for 5 to 7 minutes., Drain, peel and cut into wedges., Mix the chilli powder, cumin seed powder and salt in a bowl, sprinkle over the potatoes and mix to coat them well., Heat the oil in a broad-based non-stick pan and add the potatoes., Cook them over a slow flame till they are crisp and browned on all sides turning them carefully with a fork. Serve hot.] | [Energy, 118 cal, Protein, 0.8 g, Carbohydrates, 11.7 g, Fiber, 0.9 g, Fat, 7.6 g, Cholesterol, 0 mg, Sodium, 5.7 mg] | potato-wedges-22648r |
| rcp30809 | Potato Zucchini Bake | NA | NA | [butter, potatoes, boiled, peeled and cut into thick slices, fresh cream, grated mozzrella cheese, salt freshly ground black pepper (kalimirch) powder, dried oregano, zucchini, cut into thin slices, tomato, cut into thin slices, tomato ketchup] | | | [Indian Birthday Party, Kids After School, Kids High Energy Indian Foods] | 4Makes 4 servings | Indian | Potato and cheese… both are hot favorites with kids! Cheese is high in protein and calcium, a perfect food for growing kids; however it is better to restrict its intake... no thanks to its high fat content. I have used mozzarella cheese instead of cooking cheese as its fat content is comparatively lower. | [Grease a glass baking tray with butter and arrange the potato slices at the bottom in an even layer., Put ½ tablespoons of cream, 2 tablespoons of cheese, salt, pepper and oregano over the potatoes., Arrange the zucchini slices over the potatoes in an even layer., Put ½ tablespoons of cream, 2 tablespoons of cheese, salt, pepper and oregano over the zucchini., Arrange the tomato slices over the zucchini in an even layer., Put the remaining cream, cheese, salt, pepper and oregano over the tomatoes., Bake in a pre-heated oven at 200ºC (400ºF) for 20 minutes or till the cheese melts and turns light brown in colour., Remove, divide into 4 equal portions and serve immediately with tomato ketchup.] | [Energy, 68 cal, Protein, 1.6 g, Carbohydrates, 10.9 g, Fiber, 1.7 g, Fat, 2.3 g, Cholesterol, 0 mg, Vitamin A, 188.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.8 mg, Vitamin C, 23.2 mg, Folic Acid, 31.3 mcg, Calcium, 29.1 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 19.2 mg, Potassium, 284.1 mg, Zinc, 0.4 mg] | potato-zucchini-bake-30809r |
| rcp826 | Potato, Lettuce and Apple Salad in French Dressing | Lunch | NA | [boiled potato, sliced apple, iceberg lettuce, shredded red cabbage, french dressing, salt] | 15 mins | 0 mins | [Indian Salads with dressing, Italian Party, Western Party, Indian Lunch Salads] | 4Makes 4 servings | Indian | This salad offers you a wide assortment of flavours and textures, which is quite enjoyable. From the crunchiness of cabbage and the juiciness of apples, from the crispness of lettuce to the softness of boiled potatoes, there is a lot of excitement in every spoonful of the Potato, Lettuce and Apple Salad in French Dressing. The dressing too is nothing short of peppy, with myriad accents, ranging from garlic and mustard to vinegar and pepper. Serve the salad immediately upon tossing, if you want to enjoy the perfect blend of textures. An unusual and tasty combination, when served for a dinner Party is sure to delight your guests. | [Combine all the ingredients, except the french dressing in a deep bowl and toss well., Add the french dressing and toss well., Serve immediately.] | [Energy, 27 cal, Protein, 0.4 g, Carbohydrates, 5.9 g, Fiber, 1.4 g, Fat, 0.2 g, Cholesterol, 0 mg, Vitamin A, 31.6 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 20.5 mg, Folic Acid, 4.5 mcg, Calcium, 11 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 8.6 mg, Potassium, 27.4 mg, Zinc, 0.1 mg] | potato-lettuce-and-apple-salad-in-french-dressing-826r |
| rcp33965 | Potato, Zucchini and Tomato Soup ( Soups and Salads Recipe ) | Dinner | NA | [cauliflower florets, chopped onions, chopped carrots, chopped cabbage, potato cubes, chopped zucchini, chopped tomatoes, olive oil, chopped garlic (lehsun), chopped onions, salt freshly ground black pepper (kalimirch) powder, grated processed cheese, parsley] | 20 mins | 40 mins | [Chunky Indian Soups, One Meal Dinner, Western Party, Deep Pan] | 6Makes 6 servings | Indian | Creamy potatoes, crunchy zucchini and tangy tomatoes combine really well to make a dense, delicious soup. And carbohydrate-rich potatoes convert any dish into a meal, all by itself. This soup too, can make a quick dinner if you are not in the mood for a proper meal. Cheese balls add a nice surprise to every spoonful. This also makes a wonderful appetizer to a formal dinner. Garnish with sprig of parsley to give the perfect finishing to this tangy, crunchy soup. | [Combine 5 cups of water, cauliflower florets, onions, carrots and cabbage and boil on a medium flame for 10 to 15 minutes or till they release flavour., Strain using a strainer. Keep the stock aside and discard the vegetables., Heat the olive oil in a deep pan, add the garlic and sauté on a medium flame for 30 seconds., Add the onions and sauté on a medium flame for 1 minute., Add the potatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the zucchini, mix well and cook on a medium flame for 1 minute., Add the tomatoes, vegetable stock and salt, mix well and cook on a medium flame for 10 minutes, while stirring occasionally., Meanwhile, place the cheese on a plate and mash it well with your fingers., Divide the mixture into 12 equal portions and roll each portion into a small cheese ball., Serve immediately garnished with cheese balls and parsley.] | [Energy, 109 cal, Protein, 2.8 g, Carbohydrates, 9.4 g, Fiber, 1.4 g, Fat, 6.8 g, Cholesterol, 0 mg, Vitamin A, 181.8 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.6 mg, Vitamin C, 20.6 mg, Folic Acid, 18.8 mcg, Calcium, 77.7 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 10.3 mg, Potassium, 182 mg, Zinc, 0.3 mg] | potato-zucchini-and-tomato-soup--soups-and-salads-recipe--33965r |
| rcp1497 | Potatoes and Tomatoes Stuffed with A Coconut-based Paste | NA | NA | [potatoes, tomatoes, oil, grated dry coconut (kopra), oil, sliced onions, garlic (lehsun) cloves, coriander (dhania) seeds, aniseeds (vilayati saunf), poppy seeds (khus-khus), black peppercorns (kalimirch), chilli powder, turmeric powder (haldi), chopped coriander (dhania), salt, chopped coriander (dhania)] | 15 mins | 25 mins | [Semi-Dry Sabzis, Traditional Indian Sabzis, Raksha - Bandhan, Mother's Day, Indian Party, Non-stick Pan] | 3Makes 3 servings | Indian | Awesome, to the core, and we mean it! The containers of potatoes and tomatoes are as awesome as the coconut-based stuffing that’s inside them. This unique dish is made by stuffing potatoes and tomatoes with a flavourful paste of coconut, onions and garlic perked up with an assortment of spices like coriander seeds, aniseeds, poppy seeds and peppercorns. The potatoes and the tomatoes are cooked with the stuffing in place, so they imbibe the rich flavour as they cook. Make sure you stir the potatoes and tomatoes gently once in a while, as they cook. This ensures uniform cooking. The Potatoes and Tomatoes Stuffed with a Coconut-Based Paste is a dish that is bursting with flavour, and you are sure to enjoy every mouthful. | [Heat the oil in a broad non-stick pan, add the onions, coconut, garlic, coriander seeds, aniseeds, poppy seeds and peppercorns and sauté on a medium flame for 2 minutes., Cool, blend in a mixer along with ¼ cup of water till smooth., Add the chilli powder, turmeric powder, coriander and salt and mix well. Keep aside., Make four slits in each potato and tomato and stuff with the prepared coconut paste. Some paste will yet be remaining., Heat the oil in a deep non-stick pan, add the stuffed potatoes and tomatoes along with the remaining coconut paste and sauté on a medium flame for 2 to 3 minutes., Add 1 cup of water, mix gently, cover with a lid and cook on a medium flame for 18 to 20 minutes, while stirring occasionally., Serve hot garnished with coriander.] | [Energy, 349 cal, Protein, 3 g, Carbohydrates, 27.1 g, Fiber, 3.7 g, Fat, 25.5 g, Cholesterol, 0 mg, Vitamin A, 622 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.8 mg, Vitamin C, 42.1 mg, Folic Acid, 42.1 mcg, Calcium, 89.6 mg, Iron, 1.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 22.3 mg, Potassium, 369.3 mg, Zinc, 0.6 mg] | potatoes-and-tomatoes-stuffed-with-a-coconut-based-paste-1497r |
| rcp8663 | Potatoes in Goanese Gravy | NA | Veg | [parboiled potato cubes, tomato pulp, oil, salt, onions, oil, poppy seeds (khus-khus), cinnamon (dalchini), cloves (laung / lavang), black peppercorns (kalimirch), whole coriander (dhania) seeds, whole dry kashmiri red chillies, grated coconut, chopped garlic (lehsun), rice (chawal), laadi pav] | 20 mins | 28 mins | [Sabzis with Gravies, Kadai Veg, Deep Pan] | 4Makes 4 servings | NA | The liberal use of coconut and spices leaves you in no doubt that this is a Goanese creation! This delicacy from Goa features potatoes in a tongue-tickling gravy, which is both tangy and spicy. While the gravy gets its tanginess from tomato pulp, the pungency is derived from a special paste of onions, coconut and spices. It is the special way of handling the onions that makes this Goanese gravy very different. The onions are first roasted whole, and then peeled and blended with the other ingredients. This gives a unique, intense flavour to the gravy, which complements the potatoes beautifully. Indeed, Potatoes in Goanese Gravy is a real peppy accompaniment for ladi pav . | [Roast the onions on an open flame till they turn black in colour. Cool, peel and discard the blackened/ charred layer and slice the onions. Keep aside., Heat the oil in a broad non-stick pan, add the poppy seeds, cinnamon, cloves, peppercorns, coriander seeds and red chillies, mix well and sauté on a medium flame for 2 minutes., Add the coconut and sauté on a medium flame for 3 minutes. Cool slightly., Add the roasted and sliced onions and garlic and blend it in a mixer to a smooth paste, using ½ cup of water. Keep aside., Heat the oil in a deep non-stick kadhai , add the potatoes and sauté on a medium flame for 5 minutes., Add the prepared goanese paste, salt and 1 cup of water, mix well and cover with a lid and cook in a medium flame for 5 minutes or till the potatoes are completely cooked, while stirring occasionally., Add the fresh tomato pulp, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Serve hot with steamed rice or laadi pav.] | [Not Given] | potatoes-in-goanese-gravy-8663r |
| rcp881 | Potatoes in Green Masala | Snacks | Veg | [baby potatoes, curds (dahi), salt, chopped coriander (dhania), cumin seeds (jeera), green chillies, lemon juice, salt] | 10 mins | 3 mins | [Vegetarain Kebabs, Indian Snacks for Entertaining, Indian Tawa, Iftar Recipes for Ramadan / Ramzan, Kebab Party, Barbeque Party Indian Recipes, Tava] | 2Makes 2 servings | Indian | The twang of curds and the tangy notes of coriander make this a unique way of preparing potatoes. Cooked baby potatoes are coated with a semi-spicy green chutney and curds and sautéed rapidly for the flavours to sink in. Potatoes in green masala can be served as a starter or as an accompaniment, whichever way you prefer. | [Combine the chutney and curds in a bowl and mix well., Add the potatoes and toss well., Heat a non-stick tava (griddle) and cook the potatoes on a medium flame for 2 to 3 minutes or till they turn light brown in colour., Serve hot.] | [Energy, 9 cal, Protein, 0.4 g, Carbohydrates, 1.4 g, Fiber, 0.5 g, Fat, 0.2 g, Cholesterol, 0 mg, Vitamin A, 659.1 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 15 mg, Folic Acid, 0.2 mcg, Calcium, 23.2 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 5.8 mg, Potassium, 41.2 mg, Zinc, 0 mg] | potatoes-in-green-masala-881r |
| rcp41648 | Potatoes in Harissa Sauce, Aloo in Spicy Sauce | Snacks | NA | [boiled baby potato halves, oil, oil, chopped garlic (lehsun), chopped spring onions whites, harissa sauce, tomato ketchup, salt, lemon juice, chopped spring onion greens] | 15 mins | 20 mins | [Indian Snacks for Entertaining, Deep-fried Indian Starters, High Tea Party, Barbeque Party Indian Recipes, Non-stick Pan, Innovative Snacks, Kitty Party Snacks] | 3Makes 3 servings | Indian | Harissa is a spicy North African Sauce made with roasted red peppers or red chillies. In this fiery recipe, deep-fried baby potatoes are tossed with spring onions, garlic and harissa sauce. What you get is a tongue-tickling dish that literally warms your taste buds. Potatoes in Harissa Sauce is nice and spicy and just perfect to serve as a starter at parties. Do not add too much salt in this preparation because the sauce also has salt in it. You can also try other starters like Paneer Fritters or Malai Paneer Mixed Sesame Seeds Balls . | [Heat the oil for deep-frying in a deep non-stick pan; deep-fry the potatoes till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside., Heat the oil in a broad non-stick pan, add the garlic and spring onion whites and greens and sauté on a medium flame for 1 minute., Add the harissa sauce, tomato ketchup, little salt and 1 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the deep-fried potatoes, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally., Add the lemon juice and toss well., Serve immediately garnished with spring onion greens.] | [Energy, 389 cal, Protein, 1.1 g, Carbohydrates, 3.3 g, Fiber, 0.3 g, Fat, 41.7 g, Cholesterol, 0 mg, Vitamin A, 402 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 5.4 mg, Folic Acid, 1.2 mcg, Calcium, 7.7 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 75.6 mg, Potassium, 33.4 mg, Zinc, 0 mg] | potatoes-in-harissa-sauce-aloo-in-spicy-sauce-41648r |
| rcp1255 | Potatoes with Cottage Cheese Sauce ( Papas A La Huanciana) | Snacks | NA | [boiled potato slices, butter, salt, freshly ground black pepper (kalimirch), grated paneer (cottage cheese), cream cracker biscuits , coarsely crushed, chopped garlic (lehsun), chopped green chillies, milk, olive oil, salt, grated processed cheese, freshly ground black pepper (kalimirch)] | 20 mins | 3 mins | [Paneer Based Snacks, Indian Cheese Recipes, Baked Snacks, Casseroles and Bakes] | 4Makes 4 servings | Indian | Potato slices tossed with butter and a dash of salt and pepper, are then coated with a creamylicious sauce made of cottage cheese, cream cracker biscuits and milk spiced mildly with chopped green chillies, and baked till the cheese melts and fuses atop the potatoes. Like the caterpillar grows into a beautiful butterfly, simple ingredients morph into an irresistible starter, the huanciana papas, which will be the star of your party. | [Heat the butter in a broad non-stick pan, add the potatoes, salt and pepper powder, mix gently and cook on a slow flame for 2 to 3 minutes., Divide it into 2 equal portions and keep aside., Combine all the ingredients in a mixer and blend till smooth., Divide it into 2 equal portions and keep aside., Arrange a portion of the potatoes evenly in a baking dish., Spread a portion of the cottage cheese sauce evenly over it., Repeat steps 1 and 2 to make one more layer., Sprinkle the cheese and black pepper powder evenly over it and bake in a pre-heated oven at 200°c (400°f) for 10 minutes., Serve hot.] | [Energy, 295 cal, Protein, 8.6 g, Carbohydrates, 23.7 g, Fiber, 1.4 g, Fat, 17.9 g, Cholesterol, 0 mg, Vitamin A, 454 mcg, Vitamin B1, -0.3 mg, Vitamin B2, -0.3 mg, Vitamin B3, 0.7 mg, Vitamin C, 15.8 mg, Folic Acid, 15.9 mcg, Calcium, 279 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 76.1 mg, Potassium, 234.4 mg, Zinc, 0.5 mg] | potatoes-with-cottage-cheese-sauce--papas-a-la-huanciana-1255r |
| rcp6200 | Power Beverage, Pear Apple and Pineapple Juice | NA | Veg | [pear cubes, apple cubes, pineapple cubes, black grapes, crushed ice, pear cubes, apple cubes, pineapple cubes, black grapes, crushed ice] | 10 mins | 0 mins | [No Cooking Veg Indian, Mixer, Juicer and Hopper, Indian Cancer Patients, Fresh Juices, Cancer Juices] | 2Makes 2 small glasses | Indian | One sniff of this aromatic juice is enough to set the senses in overdrive. Made out of a variety of fruits, it is the perfect way to make your day! The soluble fibre found in pears and apples (mainly in the skin) together with the rich supply of natural sugars in grapes and natural healing enzyme 'bromelain' in pineapple - aids digestion and also provides instant energy. Vitamin C and flavonoids like 'quercetin' and 'catechins' found in grapes add to its cancer-fighting power. Pair together with some simple foods like Cucumber Soya Pancake or Jowar Upma for a powerful breakfast combo. | [Add the pear cubes, apple cubes, pineapple cubes and black grapes a few at a time in the hopper., Add some crushed ice in 2 individual glasses and pour equal quantities of the juice over it., Serve immediately., Combine the pear cubes, apple cubes, pineapple cubes and black grapes along with ½ cup of water and blend in a juicer till smooth., Strain the juice using a strainer., Add some crushed ice in 2 individual glasses and pour equal quantities of the juice over it., Serve immediately., This recipe makes use of unpeeled fruits and vegetables, hence take care to clean and wash them well before chopping, to get rid of dirt, germs and chemical residues.] | [Energy, 220 cal, Protein, 1.9 g, Carbohydrates, 50.7 g, Fiber, 14.3 g, Fat, 1 g, Cholesterol, 0.1 mg, Sodium, 65.9 mg] | power-beverage-pear-apple-and-pineapple-juice-6200r |
| rcp1854 | Power Poha, Healthy Kabuli Chana Poha | BreakFast | NA | [thick beaten rice (jada poha), boiled kabuli chana (white chick peas), oil, cumin seeds (jeera), chopped onions, turmeric powder (haldi), chopped tomatoes, green chilli paste, chilli powder, salt, sugar, lemon juice, chopped coriander (dhania)] | 10 mins | 9 mins | [Low Cal Breakfast, Breakfast Upma, Poha, Saute, Non-stick Pan, Indian Breakfast Recipes for Kids, Kids After School] | 4Makes 4 servings | Indian | power poha recipe | healthy kabuli chana poha | protein poha | protein rich breakfast | with 16 amazing images. Power poha is a protein rich breakfast for people of all ages. The addition of white chick peas make healthy kabuli chana poha. Bright yellow poha, interspersed with everybody’s favourite kabuli chana, with tomatoes for added brightness and lemon juice for a refreshing tang, protein poha is quite appealing. Learn how to make protein rich breakfast. To make power poha, first wash and drain the poha. Then begin by tempering cumin seeds in hot oil. Add onions to it and sauté and cook the tomatoes too. Add spices powders like chilli powder and turmeric powder and cook them too. Add soaked poha, sugar, coriander, sugar and salt and mix and cook for 2 minutes. That’s it, healthy kabuli chana poha is ready for serving. Iron (haeme) and protein (globin) together make up hemoglobin – a key pigment of blood which helps in supplying oxygen and nutrients to all parts of the body. Thus iron-rich poha and protein-rich kabuli chana, healthy kabuli chana poha is an ideal breakfast that provides for your kids’ active days and constant growth. Squeeze some fresh lemon juice over the protein poha for sure, as that Vitamin C in it will further help in the absorption of iron. Serve it to kids or adults, all will enjoy. Senior citizens who cannot chew well can also try this poha. Remember that the kabuli chana should be well cooked or rather slightly over cooked for them. This protein rich breakfast is a family fare. Enjoy power poha recipe | healthy kabuli chana poha | protein poha | protein rich breakfast | with step by step photos. | [Place the poha in a sieve and hold it under running water for a few seconds. Keep aside for 2 minutes for the water to drain out completely., Heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the turmeric powder, tomatoes and kabuli chana, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the green chilli paste, chilli powder, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 minute., Add the soaked beaten rice, sugar, lemon juice and coriander, mix well and cook on medium flame for 2 to 3 minutes, while stirring occasionally., Serve the power poha hot.] | [Energy, 199 cal, Protein, 4.2 g, Carbohydrates, 35 g, Fiber, 3.7 g, Fat, 4.8 g, Cholesterol, 0 mg, Sodium, 9.9 mg] | power-poha-healthy-kabuli-chana-poha-1854r |
| rcp33352 | Pressure Cooker Mix Veg Curry | NA | Veg | [oil, chopped carrot, chopped french beans, cauliflower florets, green peas, chopped capsicum, paneer (cottage cheese) cubes, black cardamom (badi elaichi), cinnamon (dalchini), bay leaf (tejpatta), cumin seeds (jeera), salt, dried fenugreek leaves (kasuri methi), chopped coriander (dhania), chopped onions, chopped tomatoes, garlic (lehsun) cloves, chopped ginger (adrak), coriander (dhania), turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, garam masala, chaat masala] | 15 mins | 20 mins | [Punjabi Sabzis, Sabzis with Gravies, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Quick Veg Indian Curry, Mother's Day, Thanksgiving] | 4Makes 4 servings | Punjabi | pressure cooker mix veg curry recipe | mixed vegetable sabzi in a pressure cooker | quick mix veg masala | with 41 amazing images. pressure cooker mix veg curry is a delicious and convenient way to enjoy a nutritious and flavorful meal. Learn how to make pressure cooker mix veg curry recipe | mixed vegetable sabzi in a pressure cooker | quick mix veg masala The pressure cooker is a boon for all those who need to cook in a hurry! Its adaptability and ease of preparation make it a perfect choice for busy weeknights or a comforting family dinner. This quick mix veg masala is a perfect example of vibrant combination of textures and flavors laced in flavourful onion tomato based gravy. Serve this delightful Indian vegetable curry with any Indian bread or rice of your choice. You can also try other pressure cooker recipes like Pressure Cooker Naan or Pressure Cooker Rava Cake. pro tips to make pressure cooker mix veg curry: 1. If you wish you can also add potatoes in this recipe. 2. Sauté vegetables briefly on medium heat to enhance their texture and flavor. 3. You can also add little coconut milk to the curry for a richer flavour. Enjoy pressure cooker mix veg curry recipe | mixed vegetable sabzi in a pressure cooker | quick mix veg masala | [To make pressure cooker mix veg curry recipe, heat 2 tbsp oil in a broad nonstick pan, add carrot, french beans, cauliflower, green peas, capsicum and paneer., Sauté on a medium flame for 4 to 5 minutes, while stirring occasionally. Keep aside., Heat 2 tbsp oil in a pressure cooker, add cardamom, cinnamon, bayleaf and cumin seeds. Sauté for a minute., Add the prepared masala paste, cook on a medium flame for 2 to 3 minutes., Add the sautéed vegetables, salt to taste and 1 cup hot water. Mix well., Pressure cook for 1 whistle. Allow the steam to escape then open the lid., Add kasuri methi and coriander. Mix well and serve pressure cooker mix veg curry recipe hot.] | [Energy, 291 cal, Protein, 7.2 g, Carbohydrates, 12.6 g, Fiber, 3.1 g, Fat, 23.5 g, Cholesterol, 0 mg, Sodium, 17.9 mg] | pressure-cooker-mix-veg-curry-33352r |
| rcp41325 | Pressure Cooker Rava Cake, Eggless Sooji Cake Recipe | NA | Veg | [semolina (rava / sooji), cardamom (elaichi) powder, powdered sugar, oil, thick curds (dahi), milk, chopped mixed nuts, baking powder, baking soda] | 10 mins | 20 mins | [Easy Indian Veg, Cakes, Christmas, Children's Day, Indian Birthday Party, High Tea Party, Pressure Cooker] | 1Makes 1 cake (6 piece ) | Indian | Here is a spongy rava based cake with the crunch of nuts and an aesthetic touch of cardamom. The best part about the cake is that it is made easily in a pressure cooker, and does not require an oven. Curds and milk combine to give this Pressure Cooker Rava Cake its rich flavour and texture without using eggs. Serve this cake warm, with a cup of tea or coffee – to set the stage for an engaging chat with friends and family. You can also try other eggless cakes like the Pineapple Sponge Cake and Chocolate Mousse Cake . | [To make pressure cooker rava cake, combine the semolina, cardamom powder and powdered sugar in a deep bowl and mix well using a spoon., Add the oil, curds, ¼ cup of milk and mixed nuts and mix gently using a spatula., Cover the batter with a lid and keep aside for 15 minutes., Add the baking powder, baking soda and the remaining ¼ cup of milk and mix well., Pour the batter into a greased aluminium 150 mm. (6”) diameter cake tin., Heat 2 cups of water in a pressure cooker and keep a stand in it., Slowly place the cake tin on the stand in the pressure cooker., Close the lid of the pressure cooker and cook on a slow flame for 20 minutes, without using the ring and whistle., Open the lid and check the cake with help of a knife. If it comes out clean, then the cake is done., Remove the cake tin and keep aside to cool slightly., Once cooled, loosen the edges using a knife., Invert the cake tin over a plate and tap sharply to unmould the cake., Invert the cake, cut into pieces and serve.] | [Energy, 200 cal, Protein, 3.4 g, Carbohydrates, 26.9 g, Fiber, 0.1 g, Fat, 8.1 g, Cholesterol, 4 mg, Sodium, 26.1 mg] | pressure-cooker-rava-cake-eggless-sooji-cake-recipe-41325r |
| rcp1745 | Pressure Cooker Veg Pulao, Veg Pulao in Pressure Cooker | Lunch | NA | [chopped mixed vegetables, long grained rice (basmati), oil, ghee, cumin seeds (jeera), clove (laung / lavang), cardamom (elaichi), cinnamon (dalchini), bayleaf (tejpatta), sliced onions, ginger (adrak) paste, garlic (lehsun) paste, green chilli paste, biryani masala powder, salt, curd (dahi), roasted papad] | 7 mins | 10 mins | [Pulaos, Indian Party, Pressure Cooker, Birthday Party Easy, Lunch Pulao Rice] | 4Makes 4 servings | Indian | Veg Pulao in Pressure Cooker | Pressure cooker Veg Pulao | quick vegetable pulao | with 14 amazing images. quick vegetable pulao is actually Veg Pulao in Pressure Cooker. Prepare a quick tempering with onions in a pressure cooker, add your vegetables, rice and water and pressure cook for 2 whistles. That’s how to make Pressure cooker Veg Pulao. Think rice, and Vegetable Pulao is the first dish that most people are immediately reminded of. Although the name sounds simple, the Vegetable Pulao is actually a very versatile one, and different people have different ways of preparing it. Some use whole spices to flavour the rice and veggies, while others use a fresh wet masala. Some cook the ingredients separately and toss them together, while others cook it all together. Here, we present you a well-rounded Veg Pulao in Pressure Cooker recipe that has all the necessary flavours, made possible in less than 10 minutes! In our method, the ingredients are all cooked together in a handy pressure cooker, along with whole spices and biryani masala for that extra punch. Team up this veg pulao with Stuffed Parathas and Raitas and Kachumber to create a sumptuous main course that you will love to dine on. Here are some more quick and easy pressure cooker rice recipes. Enjoy Veg Pulao in Pressure Cooker | Pressure cooker Veg Pulao | quick vegetable pulao with detailed step by step photos and video below. | [To make the veg pulao in pressure cooker, heat the oil and ghee in a pressure cooker and add the cumin seeds, clove, cardamom, cinnamon and bayleaf and sauté on a medium flame for 30 seconds., Add the onions, ginger paste, garlic paste and green chilli paste and sauté on a medium flame for 1 minute., Add the mixed vegetables, biryani masala, rice and salt and sauté on a medium flame for 1 minute., Add 2 cups of hot water, mix well and cook on a medium flame for 2 whistles., Allow the steam to escape before opening the lid., Serve the quick vegetable pulao hot with curds and roasted papad.] | [Energy, 231 cal, Protein, 4 g, Carbohydrates, 37.3 g, Fiber, 3.3 g, Fat, 7.3 g, Cholesterol, 0 mg, Sodium, 10.1 mg] | pressure-cooker-veg-pulao-veg-pulao-in-pressure-cooker-1745r |
| rcp7553 | Pressure Cooker Vegetable Biryani | Lunch | Veg | [oil, cumin seeds (jeera), bay leaf (tejpatta), cinnamon (dalchini), cloves (laung / lavang), black peppercorns (kalimirch), sliced onions, ginger-garlic (adrak-lehsun) paste, green chillies, sliced tomatoes, turmeric powder (haldi), kashmiri red chilli powder, coriander-cumin seeds (dhania-jeera) powder, biryani masala, diagonally cut french beans, sliced carrots, cauliflower florets, capsicum cubes, green peas, salt, curd (dahi), long grain rice (basmati chawal), ghee, fried onions, chopped mint leaves (phudina), chopped coriander (dhania), food colour] | 20 mins | 25 mins | [Mughlai Chawal, Mughlai Biryani, One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba, Traditional Indian Rice Recipes, biryani recipes across India, Pressure Cooker Indian Rice, Khichdi, Pulao] | 6Makes 6 servings | Indian | pressure cooker veg biryani recipe | veg biryani in cooker | instant pot veg biryani | with 45 amazing images. Traditionally the biryani recipes are prepared in big aluminium pot by layering the rice and biryani gravy. However this a cheat or quick version to mix the rice and gravy and cook it in a pressure cooker veg biryani recipe. Learn how to make pressure cooker veg biryani recipe | veg biryani in cooker | instant pot veg biryani | A flavorful, easy and quick pressure cooker biryani that is ready in minutes but is luscious and aromatic and very, very delicious. A simple, easy, and flavorful vegetable biryani recipe made in the instant pot pressure cooker with layers of spiced vegetables, warm spices, herbs like mint and cilantro, fried onions, and basmati rice. This delicious veg biryani in cooker recipe can be made in less than 45 minutes and is perfect for a weeknight dinner. This is an exotic way to include all the veggies in our diet. Cooking Biryani takes more time, effort and expertise. But its worth for its efforts. Tips to make pressure cooker veg biryani: 1. Instead of green capsicum you can add coloured capsicum cubes also. 2. We suggest you to use basmati rice only to make biryanis and pulao for the best results. 3. Do not open the pressure cooker until the steam escapes by its own otherwise the rice won’t get cooked properly. 4. If you do not any biryani masala instead you can add garam masala. Enjoy pressure cooker veg biryani recipe | veg biryani in cooker | instant pot veg biryani | with detailed step by step photos. | [To make pressure cooker veg biryani, heat oil in a pressure cooker, add jeera, bay leaf, cinnamon, cloves, black pepper and onions. Sauté on medium flame for 2 to 3 minutes., Add ginger garlic paste, green chillies and tomatoes. Cook on medium flame for 2 minutes., Add turmeric powder, kashmiri chilli powder, dhana jeera powder and biryani masala, sauté for few seconds., Add french beans, carrots, cauliflower, capsicum, green peas, salt, ¼ cup hot water and sauté for 2 minutes., Lower the flame and add curd, mix well with masalas and vegetables., Now arrange fried onions, mint and coriander over the vegetables layer., Add washed basmati rice and spread it evenly, again layer with fried onions, mint, coriander and little food colour., Pour 1½ cup of hot water over it and cover with the lid., Pressure cook the biryani for 2 whistles on medium flame. Allow the steam to escape before opening the lid., Serve the pressure cooker veg biryani hot with raita and pickle of your choice.] | [Energy, 283 cal, Protein, 5 g, Carbohydrates, 36.3 g, Fiber, 4 g, Fat, 13.1 g, Cholesterol, 2.7 mg, Sodium, 20.1 mg] | pressure-cooker-vegetable-biryani-7553r |
| rcp41782 | Profiteroles, French Pastry | NA | NA | [choux pastry dough, fresh cream, chopped dark chocolate, beaten whipped cream, vanilla essence, melted dark chocolate] | 30 mins | 0 mins | [French Desserts] | 8Makes 8 profiteroles | French | Profiterole is a very unique French dessert. It is a crisp but light pastry ball with a sweet, creamy and moist filling. The outer crispness and inner creaminess is what makes each mouthful a delight to savour. An ideal choice when you need a light dessert, this Profiterole just melts in your mouth leaving a creamy, chocolaty aftertaste. The drizzling of molten chocolate boosts the visual appeal and taste of the Profiterole making it absolutely irresistible. You can prepare the pastry rolls in advance and store in an airtight container, where it will stay good for 3 or 4 days. When required, add the filling, drizzle the melted chocolate and serve immediately. You can also try other popular French desserts like the Crème Brulée , Fresh Fruit Flambé and Crepes Belle Helene . | [Heat the fresh cream in a broad non-stick pan on a slow flame for 2 to 3 minutes., Switch off the flame, add the chopped chocolate and mix well., Allow it to cool completely, add the beaten whipped cream and vanilla essence and fold gently. Refrigerate it till use., Put the choux pastry dough into the piping bag without the nozzle. Cut the tip using a scissor to get a large circle., Pipe out the mixture on the baking tray lined with butter paper to make 8 portions of approx. 50 mm. (2”) diameter circle at regular intervals., Bake it in a pre-heated oven at 200°c (400°f) for 15 minutes. Lower the temperature to 180°c (360°f) and bake it for more 15 minutes., Allow it to cool completely., Cut each profiteroles horizontally into two parts., Pipe out the prepared chocolate - whipped cream mixture on the lower halve., Cover with the upper portion of the crust and drizzle melted chocolate evenly over it., Allow it to set at room temperature for 15 minutes., Serve immediately.] | [Energy, 196 cal, Protein, 4.2 g, Carbohydrates, 11.2 g, Fiber, 0 g, Fat, 17.4 g, Cholesterol, 0 mg, Vitamin A, 324.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.4 mg, Vitamin C, 0.1 mg, Folic Acid, 11.6 mcg, Calcium, 29.3 mg, Iron, 1.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 48.9 mg, Potassium, 144.4 mg, Zinc, 0.1 mg] | profiteroles-french-pastry-41782r |
| rcp4859 | Pudina Aloo | NA | Veg | [baby potatoes, Green Chutney, black salt (sanchal), melted butter, cornflour, salt] | 10 mins. | 15 mins. | [Vegetarain Kebabs, Barbeque Party Indian Recipes, Barbeque] | 4Serves 4. | Indian | Spicy mint flavoured potatoes wrapped in foil and grilled so that they remain moist. If you like them lightly browned, feel free to thread the potatoes on a skewer, grill them. | [Boil the potatoes in salted water and peel them., Combine all the ingredients together in a bowl and keep aside for 10 minutes., Place the potatoes in a foil wrapper and grill over a medium hot barbeque (charcoal or electric) for 10 to 12 minutes till the cornflour is cooked and the marinade coats the potatoes., Serve hot.] | [Not Given] | pudina-aloo-4859r |
| rcp43052 | Pudina Boondi Raita | NA | NA | [boondi, curd (dahi), chilli powder, cumin seeds (jeera) powder, chaat masala, sugar, black salt (sanchal), chopped coriander (dhania), mint leaves (pudina), chopped green chillies, oil, mustard seeds ( rai / sarson), cumin seeds (jeera), pandi chillies] | 10 mins | 1 mins | [Punjabi Raita | Punjabi Chutney | Achar, Raitas, Indian Dips / Sauces, Indian Party] | 4Makes 4 servings | Punjabi | pudina boondi raita recipe | takde wala pudina bundi raita | boondi mint raita | with 28 amazing images. pudina boondi raita is a refreshing mint yogurt based raita which get ready under 5 minutes. Learn how to make pudina boondi raita recipe | takde wala pudina bundi raita | boondi mint raita | This refreshing mint, yogurt-based takde wala pudina bundi raita is a worthy accompaniment to delicious biryanis, parathas, and other grilled Indian foods. Here is the recipe of how you can prepare it in 5-minutes. Here is a takde wala pudina bundi raita that includes the fun of having your favourite namkeen too. When you have boondi on hand, it is extremely quick and easy to make. Just mix in chilled curds and few spices to go along and your chatpata boondi mint raita is ready to be served. pro tips to make pudina boondi raita: 1. You can also add grated cucumber and chopped tomatoes in the raita. 2. If the boondi soaks the curd and becomes thick then add little water and make it little thin as per our liking. 3. Instead of making paste you can just finely chop the mint leaves and add in the raita. Enjoy pudina boondi raita recipe | takde wala pudina bundi raita | boondi mint raita | with detailed step by step photos. | [To make pudina boondi raita, in a deep bowl, add curd, prepared mint paste, red chili powder, cumin powder, chaat masala, sugar, salt, coriander and boondi., Mix well and keep aside., Heat oil in a small pan, add mustard seeds, cumin seeds and pandi chillies., Switch off the flame and pour the tempering over the raita. Mix well., Refrigerate the pudina boondi raita for 30 minutes and serve immediately.] | [Energy, 401 cal, Protein, 11.7 g, Carbohydrates, 28.7 g, Fiber, 5.6 g, Fat, 26 g, Cholesterol, 16 mg, Sodium, 45.8 mg] | pudina-boondi-raita-43052r |
| rcp758 | Pudina Chaas, Mint Chaas Recipe | NA | Veg | [mint leaves (pudina), curd (dahi), black salt (sanchal), cumin seeds (jeera) powder, salt] | 5 mins | 0 mins | [Indian Drinks / Sharbats, No Cooking Veg Indian, Mixer, Healthy Heart, Healthy Indian Acidity recipes, Low Carb Diet, Pregnancy Recipes for Nausea, Morning Sickness] | 2Makes 2 glasses | Indian | pudina chaas recipe | cool mint buttermilk drink | healthy mint chaas | South Indian style pudina chaas | with 14 amazing images. pudina chaas is a refreshing buttermilk (chaas) perked up with assorted ingredients like mint leaves and jeera powder that will cool you in summer. This is a healthy mint chaas as it is made mainly from curd and pudina. South Indian style pudina chaas is a traditional cooler in Southern India, especially Tamil Nadu, where it is left to cool in earthen pots that add a unique aroma to it. To make cool mint buttermilk drink all you need to do is grind mint with little water in a small mixing jar. Further, in a deep bowl take curd, whisk using a whisk. Add mint paste. Next, add black salt which not only tastes amazing but also, adds minerals and helps in relieving stomach issues. Add cumin powder and salt and whisk well. Lastly, add 1 cup of chilled water and blend well using a hand blender. You can even use a wired whisk to make frothy pudina chaas. This is a thick pudina chaas, if you want a thin, liquidy pudina chaas then increase the quantity of water. Serve mint buttermilk drink immediately. pudina chaas is not only enjoyed by the family, but also offered to guests in the summer. Some charitable organisations also set up small sheds with pots full of herbed buttermilk, for people who work in the hot sun to refresh themselves with. Have a glass of this soothing pudina chaas before you leave outdoors or as soon as you come back to avoid a sunstroke. As a variant, you can try adding other ingredients like crushed curry leaves, ginger powder and lemon juice to the chaas. Panha and Muskmelon Drink with Cardamom are other refreshing drinks for summer. Enjoy pudina chaas recipe | cool mint buttermilk drink | healthy mint chaas | South Indian style pudina chaas | with detailed step by step photos and video below. | [To make pudina chaas, combine the mint leaves and 2 tbsp of water in a mixer and blend to a coarse paste., Combine the mint paste, curds, black salt, cumin seeds powder, salt and 1 cup of chilled water in a deep bowl and blend well using a hand blender., Pour equal quantities of the pudina chaas into 2 individual glasses and serve immediately.] | [Energy, 59 cal, Protein, 2.2 g, Carbohydrates, 2.5 g, Fiber, 0 g, Fat, 3.3 g, Cholesterol, 8 mg, Sodium, 9.5 mg] | pudina-chaas-mint-chaas-recipe-758r |
| rcp40896 | Pudina Drink for Indigestion, Weight Loss | NA | NA | [chopped mint leaves (phudina), water] | 5 mins | 5 mins | [Pan, Diabetic recipes, Healthy Indian Acidity recipes] | 2Makes 2 glasses | Indian | pudina drink to overcome indigestion | healthy pudina drink for weight loss | mint drink for digestion | how to make pudina water for digestion at home | with 10 amazing images. Pudina drink to overcome indigestion is a warm pleasing glass to soothe your digestive tract. Pudina drink for digestion is a quick 5 minute recipe. Learn how to make pudina water for digestion at home. To make pudina water for digestion at home, boil around 2 cups of water in a deep pan. Add chopped mint leaves to it and boil it for 5 minutes. Strain it and serve it. So simple as that! Chewing on mint leaves is the best home remedy to umpteen stomach related ailments like indigestion, bloating, acidity, stomach cramps, nausea and vomiting. It not only helps to overcome the feeling of nausea and digestive problems, but it leaves a cooling flavour in the mouth. That’s why it is also known as a breath freshener. But you can also try this healthy pudina drink for digestion. While boiling pudina leaves to make mint drink for digestion, mint’s essential oils also steep into the water and thus it plays a role in keeping stomach ailments at bay. And once you overcome stomach ailments you will have a better appetite too. Thus indirectly this drink will also help to overcome anorexia (loss of appetite). Warm water of pudina drink to overcome indigestion also helps to cleanse the digestive tract. It’s been since ages that our ancestors have been drinking plain warm water first thing in the morning. Their aim was always to have a smooth bowel and prevent stomach ache and indigestion. Have this drink half an hour before meals to prevent indigestion and acidity. Also check out our recipes of Digestive Soda, Jaggery and Dried Ginger Balls and Pudina Chaas as these too are a good aid for indigestion. Enjoy pudina drink to overcome indigestion | healthy pudina drink for weight loss | mint drink for digestion | how to make pudina water for digestion at home| with step by step photos. | [Combine the mint leaves and water in a deep pan, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Strain using a strainer., Pour the pudina drink into 2 individual glasses and serve immediately.] | [Energy, 2 cal, Protein, 0.2 g, Carbohydrates, 0.2 g, Fiber, 0.3 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | pudina-drink-for-indigestion-weight-loss-40896r |
| rcp40181 | Pudina Green Tea | BreakFast | NA | [chopped mint leaves (phudina), green tea bag, honey, lemon juice] | 20 mins | 0 mins | [Tea, Chai, High Tea Party, Healthy Indian Acidity recipes, Healthy Drinks Hot Beverages, Acidity Breakfast and Snacks] | 1Makes 1 glass (1 glass ) | Indian | pudina green tea recipe | mint leaves green tea | healthy pudina green tea | with 10 amazing images. pudina green tea recipe | mint leaves green tea | healthy pudina green tea is a refreshing drink with notes of mint. Learn how to make mint leaves green tea. To make pudina green tea, pour 1 cup of hot water in a mug, place green tea bag in the mug and allow it to stand for 1 minute. Remove the bag and discard it, add the mint leaves, honey and lemon juice and mix well. Serve the pudina green tea immediately. Pudina has a peppy flavour that perks up any recipe it is added to, be it a chutney, juice or savoury snack! Here, we reveal the power of mint to jazz up a healthy cuppa of mint leaves green tea. Together with honey and lemon juice, mint transforms the mildly bitter and nutty flavour of green tea into an exciting mélange of tangy and refreshing flavours that tingle the palate! Healthy pudina green tea has many benefits to its credit too! The polyphenols in the green tea may help to reduce inflammation in the body which otherwise promotes ageing. Thus green tea helps to promote the health of many organs including skin and heart. Pudina green tea is a wise choice for weight watchers when thought as a substitute to sugar laden tea or coffee. Some research also shows that green tea promotes metabolism and stimulates fat burning process. The lemon juice in this tea further helps to add little vitamin C, which helps to build our immunity. You can also try other tea recipes like Lemon Tea, Honey Lemon Tea or Lemon Grass Ice Tea. Tips for pudina green tea. 1. Look for mint leaves that have firm, unwilted leaves, are vividly deep green in colour with no signs of yellowing or browning. 2. You will have to lift the green tea bag 5 to 6 times for the green tea flavour to get absorbed. 3. If you are a diabetic, avoid the use of honey. 4. Enjoy it fresh and avoid reheating it. Enjoy pudina green tea recipe | mint leaves green tea | healthy pudina green tea | with step by step photos. | [To make pudina green tea, pour 1 cup of hot water in a mug, place green tea bag in the mug and allow it to stand for 1 minute., Remove the bag and discard it, add the mint leaves, honey and lemon juice and mix well., Serve the pudina green tea immediately.] | [Energy, 30 cal, Protein, 1.1 g, Carbohydrates, 6.4 g, Fiber, 0.2 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 0.4 mg] | pudina-green-tea-40181r |
| rcp30867 | Pudina Jeera Pani, Punjabi Pudina Jeera Pani Recipe | NA | NA | [mint leaves (phudina), cumin seeds (jeera) powder, ginger (adrak), lemon juice, black salt (sanchal), dried mango powder (amchur), sugar, salt, boondi] | 5 mins | 0 mins | [Punjabi Drinks, Indian Drinks / Sharbats, Indian Party, Mixer] | 4Makes 4 glasses | Punjabi | The next time you need something deliciously cooling yet tasty to drink after a hard day, you don't need to look far or opt for any unhealthy processed drinks. A refreshing and cooling drink, the phudina jeera pani looks delicious when served topped with boondi. | [Combine all the ingredients in a mixer and blend into a smooth paste using 1 tbsp of water., Transfer the paste into a bowl, add 2 cups of cold water and mix well., Pour into 4 individual glasses and serve immediately garnished with boondi.] | [Energy, 21 cal, Protein, 0.1 g, Carbohydrates, 4.9 g, Fiber, 0.2 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 484.6 mg] | pudina-jeera-pani-punjabi-pudina-jeera-pani-recipe-30867r |
| rcp22300 | Pudina Khakhra, Healthy Weight Loss Khakhra | Snacks | NA | [chopped mint leaves (phudina), chopped green chillies, whole wheat flour (gehun ka atta), roasted and coarsely crushed cumin seeds (jeera), oil, salt, whole wheat flour (gehun ka atta), oil] | 10 mins | 30 mins | [Gujarati Dry Snacks, Jain Breakfast, Breakfast Khakhras, Jain Snacks, School Time Snacks, Indian Jar Snacks, Tava] | 10Makes 10 khakras | Gujarati | pudina khakhra recipe | healthy pudina whole wheat flour khahkra | weight loss khakhra | with 40 amazing images. pudina khakhra recipe | healthy pudina whole wheat flour khahkra | weight loss khakhra is a healthy munchie to enjoy with friends and colleagues. Learn how to make healthy pudina whole wheat flour khahkra. To make pudina khakhra, combine the mint leaves and green chillies along with ¼ cup of water in a mixer and blend to a smooth paste. Combine all the remaining ingredients, including the mint paste, in a deep bowl and knead into a soft dough using water as required. Divide the dough into 10 equal portions. Roll out a portion of the dough into a 125 mm. (5") diameter thin circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook it on a slow flame till pink spots appear on both the sides. Continue cooking the khakhra on a slow flame, while pressing with a folded muslin cloth or a khakhra press, till it turns crisp and brown from both the sides. Repeat steps 4 to 6 to make 9 more khakhras. Cool and store in an air-tight container. This Gujarati staple is traditionally made and served with a lot of ghee. Here is a healthy pudina whole wheat flour khahkra made using just 1/4 teaspoon of oil per khakhra. Mint and chillies add flavour to this popular snack. You can use innovative toppings like mixed sprouts with Garlic Tomato Chutney on these pudina khakhra and enjoy it as an evening snack. Carry weight loss khakhra with you on your travel and you'll find it much easier to make new friends! Whether you are a healthy individual or a diabetic or a heart patient, the fibre from these khakhras will support your health and well-being. 2 khakhras lend 50 calories without too much fat. Restrict the amount of salt added and they are suitable for a high BP menu too. Tips for pudina khakhra. 1. Remember to cook the khakhra on a slow flame only and also ensure to cook the edges well. 2. Store pudina khakhra in an air tight container for upto 7 days. Enjoy pudina khakhra recipe | healthy pudina whole wheat flour khahkra | weight loss khakhra | with step by step photos. | [To make pudina khakhra, combine the mint leaves and green chillies along with ¼ cup of water in a mixer and blend to a smooth paste., Combine all the remaining ingredients, including the mint paste, in a deep bowl and knead into a soft dough using water as required., Divide the dough into 10 equal portions., Roll out a portion of the dough into a 125 mm. (5") diameter thin circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook it on a slow flame till pink spots appear on both the sides., Apply 1/4 tsp of oil and continue cooking the khakhra on a slow flame, while pressing with a folded muslin cloth or a khakhra press, till it turns crisp and brown from both the sides., Repeat steps 4 to 6 to make 9 more khakhras., Cool and store the pudina khakhra in an air-tight container.] | [Energy, 50 cal, Protein, 1.6 g, Carbohydrates, 9.5 g, Fiber, 1.7 g, Fat, 0.8 g, Cholesterol, 0 mg, Sodium, 2.6 mg] | pudina-khakhra-healthy-weight-loss-khakhra-22300r |
| rcp6481 | Pudina Lassi, Mint Lassi, Indian Yogurt Mint Drink | NA | Veg | [thick curds (dahi), chopped mint leaves (phudina), black salt (sanchal), sugar, cumin seeds (jeera) powder, mint leaves (pudina)] | 5 mins | 0 mins | [Punjabi Drinks, Indian Drinks / Sharbats, No Cooking Veg Indian, Father's Day, Indian Party, Stomach ache Indigestion Appetite Loss, Healthy Drinks Smoothies & Milkshakes] | 2Makes 2 glasses | Punjabi | pudina lassi recipe | mint lassi | Indian yogurt mint drink | mint sweet lassi | with 12 amazing images. pudina lassi recipe | mint lassi | Indian yogurt mint drink | mint sweet lassi is a perfectly sweet summer drink which is best served chilled. Learn how to make Indian yogurt mint drink. To make pudina lassi, combine the mint leaves, black salt, sugar and cumin seeds powder in a blender and blend till you get a semi-smooth paste. In a large bowl add the curd and whisk till smooth. Add the prepared paste to the whisked curd and whisk till smooth. Serve the pudina lassi immediately in small individual glasses garnished with mint leaves. Here we give a minty twist to the classic Punjabi lassi. Cool and creamy, this refreshing Indian yogurt mint drink gets even more zesty with the addition of mint. The combination of mint and black salt not only gives the drink a unique taste, but also boosts it health benefits – by improving digestion and inducing a cooling effect. Think mint, and cool is the first word that comes to mind! Indeed, mint is best known for its cooling effect, and is an ideal ingredient to include in summer drinks. This mint sweet lassi with hints of cumin seeds is pleasing to the eye and taste buds both. Choosing the perfect mint leaves is very important for this mint lassi. Look for mint leaves that have firm, unwilted leaves, are vividly deep green in color with no signs of yellowing or browning. Leaves that are smaller in size will be more tender and have a milder flavour. Tips for pudina lassi. 1. Ensure to use thick curds, else the lassi will be too runny. Prefer curd made with buffalo milk over cow’s milk. 2. To make a salty version of pudina lassi, just omit the sugar and add salt to taste instead. Try other drinks using curd like Black Grapes and Curd Smoothie, Ayran, Turkish Yoghurt Drink or Piyush. Enjoy pudina lassi recipe | mint lassi | Indian yogurt mint drink | mint sweet lassi | with step by step images. | [To make pudina lassi, combine the mint leaves, black salt, sugar and cumin seeds powder in a blender and blend till you get a semi-smooth paste., In a large bowl add the curd and whisk till smooth., Add the prepared paste to the whisked curd and whisk till smooth., Serve the pudina lassi immediately in small individual glasses garnished with mint leaves., To make a salty version of pudina lassi, just omit the sugar and add salt to taste instead.] | [Energy, 154 cal, Protein, 3.4 g, Carbohydrates, 19.9 g, Fiber, 0.2 g, Fat, 4.9 g, Cholesterol, 12 mg, Sodium, 14.2 mg] | pudina-lassi-mint-lassi-indian-yogurt-mint-drink-6481r |
| rcp3459 | Pudina Naan, Phudina Naan, Mint Naan Recipe | NA | NA | [plain flour (maida), dry yeast, sugar, oil, salt, plain flour (maida), mint leaves (phudina), cumin seeds (jeera), chopped green chillies, sugar, lemon juice, melted butter] | 10 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Naan / Kulchas, Indian Party, Tava, Quick Rotis / Parathas] | 6Makes 6 naans | Punjabi | The all-time tandoori favourite, now ready to make in your own kitchen, and that too using readily available ingredients! Perked up with a delectable phudina paste made of mint, cumin and other ingredients, naan turns into an appetizingly coloured dish with an attractive flavour. Use butter rather than oil to brush the Phudina Naan while cooking, in order to get a rich aroma and ideal texture. Serve accompanied with any subzi of your choice. I suggest you serve with Aloo Lajawab or Baby Corn Aur Paneer ka Salan or Malai Kofta . Tastes great also with Dhabey ki Dal . | [Combine the yeast, sugar and 5 tbsp of lukewarm water in a bowl, mix gently and cover with a lid and keep aside for 4 to 5 minutes., Combine the plain flour, yeast-sugar mixture, phudin paste, oil and salt and in a deep bowl and knead into a soft dough using little water., Cover the dough with a lid or wet muslin cloth and allow it prove till it increases in volume slightly (approx. 30 minutes)., Divide the dough into 6 equal portions., Press a portion of the dough flat on a rolling board and roll out into an oblong of 125 mm. (5") using a little plain flour for rolling., Heat a non-stick tava (griddle) and place the naan, cook it on one side till it puffs slightly and then turn over., Cook it on the other side till it puffs a little and then roast it on an open flame till it turns golden brown from both the sides., Repeat steps 5 to 7 to make 5 more naans., Brush each naan with a little melted butter and serve immediately.] | [Energy, 110 cal, Protein, 2.6 g, Carbohydrates, 18.8 g, Fiber, 0.2 g, Fat, 2.8 g, Cholesterol, 0 mg, Vitamin A, 41.8 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.6 mg, Vitamin C, 2.2 mg, Calcium, 10.5 mg, Iron, 0.8 mg, Folic Acid, 1 mcg, Sodium, 2.1 mg, Potassium, 43.4 mg, Zinc, 0.1 mg] | pudina-naan-phudina-naan-mint-naan-recipe-3459r |
| rcp42653 | Pudina Pani for Pani Puri | NA | NA | [chopped mint leaves (phudina), chopped coriander (dhania), tamarind (imli), chopped ginger (adrak), chopped green chillies, cumin seeds (jeera) powder, black salt (sanchal), salt, chopped jaggery (gur)] | 15 mins | 0 mins | [Chaat] | 2Makes 2 cups | NA | How many of you, after completing a round of pani puri, ask the roadside vendor for extra servings of the spicy phudina water – “Bhaiya, thoda teekha pani milega?” – and he happily obliges! The best part about roadside pani puri is the spicy phudina water, the extra servings, and the inevitably watery eyes after that! Recreate the same fun experience at home by making this easy-peasy Phudina Pani in your own kitchen. The refreshing, tongue-tickling mix of flavours in this recipe is sure to shake awake your taste buds. The aroma of freshly ground mint and the interplay of spice powders is simply irresistible. This awesome spiced water also helps relieve indigestion, so it’s nice to have with or after a meal. We have added a dash of jaggery to balance the flavours, but if you love spicy stuff, you can skip it. Store the Pudina Pani for Pani Puri in the fridge or in an earthen pot for some time, as it tastes best when mildly chilled. You can also try other recipes like the Chocolate Pani Puri or Thai Pani Puri. | [Soak the tamarind in ½ cup of warm water for approximately half an hour. Strain out all the pulp through a sieve., Combine this pulp with the remaining ingredients except the black salt in a blender and grind to a fine paste using a little water (approximately 2 tbsp), Transfer the paste into a large bowl and combine with 1 ½ cups of water, the black salt and salt and mix well., If you find the water very spicy then add jaggery and mix well. Jaggery will balalnce the spice level making the pani sweet-spicy., Chill for at least 2 to 3 hours after making so that all the flavours have blended properly.] | [Energy, 80 cal, Protein, 1.2 g, Carbohydrates, 18.5 g, Fiber, 1.5 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 0.9 mg] | pudina-pani-for-pani-puri-42653r |
| rcp39149 | Pudina Paratha, Mint Paratha | BreakFast | NA | [chopped mint leaves (phudina), whole wheat flour (gehun ka atta), oil, carom seeds (ajwain), chilli powder, salt, whole wheat flour (gehun ka atta), oil, curd (dahi), pickle] | 5 mins | 15 mins | [Punjabi Breakfast, Breakfast Theplas, Parathas, Tava, Quick Breakfast Indian, Iron Rich Rotis & Parathas, Indian Travel Food Paratha] | 6Makes 6 parathas | Punjabi | pudina paratha recipe | healthy mint paratha | Punjabi pudina paratha | with amazing 24 pictures. Pudina Paratha also known as Mint Paratha is made from healthy ingredients like pudina, whole wheat flour and Indian spices. This Pudina Paratha is a popular Punjabi breakfast option. It is a unique mint paratha recipe made with minimum of ingredients and is super easy. This paratha recipe is sustaining and wholesome. Paratha or stuffed paratha are sumptuous Indian flat-breads that can be relished with curd, pickle, raita or even sabji. They can be as simple as the plain paratha or something as filling as the aloo methi paratha or the paneer stuffed paratha. You can even mix together all the ingredients to prepare a delightful dough and then roll out a paratha just like we have done in the below mentioned pudina paratha recipe. To make pudina paratha, take fresh mint leaves. You will know the leaves are fresh when they are bright green in color and not yellow. To knead the dough for paratha, in a bowl take fresh and washed mint leaves, pudina enhances the flavour and aroma of the Mint Paratha but if you do not have fresh mint leaves then you can make use of dried mint leaves. Add whole wheat flour and oil. Addition of oil helps in making the paratha softer. Further, add the ajwain. Crush them lightly between your palms before adding to get the most from it. Next, add red chilli powder. Add warm water and knead to a soft dough. Next, divide, shape and flatten the dough between your palms. Roll a portion into a 200 mm. (8”) diameter circle using whole wheat flour for rolling and grease it evenly using a little oil and fold the 2 opposite corners of the roti towards the centre, without overlapping them. Now fold the other 2 opposite corners similarly to make a square envelope. Next, heat a non-stick tava (griddle) and cook the paratha using a little oil till it turns golden brown in colour from both the sides. Serve the mint paratha hot with fresh curds and pickle. Mint has an aroma that cannot be locked up! As the Pudina Paratha cooks on the tava, whiffs of mint and carom seeds fill the air, preparing the diners for the wonderful meal that awaits them. See why this is a healthy mint paratha? Made mainly from 2 healthy ingredients, whole wheat flour and pudina. Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Mint (pudina) is rich in vitamin A (10% of RDA) and Vitamin C (20.25%) which serve as an additional boost to bring relief from cough, sore throat and also cold. These Pudina Parathas are so flavourful that you can serve them simply with curd and pickles. They can also be packed for lunch, or even a longer trip. Enjoy pudina paratha recipe | healthy mint paratha | Punjabi pudina paratha | detailed step by step photos given below. | [To make pudina paratha, combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water., Divide the dough into 6 equal portions., Roll a portion into a 200 mm. (8”) diameter circle using whole wheat flour for rolling and grease it evenly using a little oil., Fold the 2 opposite corners of the roti towards the centre, without overlapping them. Now fold the other 2 opposite corners similarly to make a square envelope., Heat a non-stick tava (griddle) and cook the paratha using a little oil till it turns golden brown in colour from both the sides., Repeat steps 3 to 5 to make 5 more parathas., Serve the mint paratha hot with fresh curds and pickle.] | [Energy, 143 cal, Protein, 2.7 g, Carbohydrates, 15.9 g, Fiber, 2.8 g, Fat, 7.9 g, Cholesterol, 0 mg, Sodium, 4.3 mg] | pudina-paratha-mint-paratha-39149r |
| rcp1985 | Pudina Puri, Pudina Masala Puri | NA | NA | [mint leaves (pudina), cumin seeds (jeera), chopped green chillies, lemon juice, sugar, salt, plain flour (maida), oil, oil] | 10 mins | 15 mins | [Jain Rotis, Jain Parathas, Deep-fried Indian Starters, Puris, Deep Fry, Gudi Padwa, Indian Party] | 14Makes 14 puris (14 puri ) | Jain | pudina puri recipe | pudina puri | mint leaves puri | pudina poori | with amazing 17 images. pudina puri is a quick and easy puri variation which tastes heavenly. This irresistible Pudina Puri dough is made of pudina (mint leaves), plain flour and Indian spices which is then deep fried. pudina puri has ingredients that are basic and can be found in our homes easily. We have combined pudina, cumin seeds, green chillies, lemon juice, sugar and salt along with water in a blender and blend into a course paste. You can also roughly or finely chop and add the mint leaves if you wish. Further we, have combined plain flour, prepared mint paste, oil which make the puri soft and knead it into a stiff dough. Next, we have divided the dough and rolled it into small circles and deep fried them until they puff up and are golden brown from all the sides. The oil should neither be too hot or too cold. To check if the oil is at the right temperature or not, drop a small portion of dough in the oil. If it comes up quickly, the oil is too hot and this would brown the puri quickly. If it takes a lot of time, the oil is not hot enough and this would make the masala pudina puri absorb a lot of oil. Gently press the puri with the slotted spoon to get a fluffy pudina puri. mint leaves puri adds up to my comfort food meal when had along with pindi chole, the combination is mind-blowing. I usually make this on Sunday for brunch. Also, you can pack and carry along in your tiffin. pudina puri recipe dough is pepped up with myriad ingredients like mint leaves, cumin seeds and lemon juice, gives rise to tasty and aromatic puris that are so flavourful that they can be served with just a bowl of raita, or an elaborate Subzis / Curries too, depending on the occasion. Enjoy pudina puri recipe | pudina puri | mint leaves puri | pudina poori | with detailed step by step recipe photos and video. | [To make pudina puri, combine the mint leaves, cumin seeds, green chillies, lemon juice, sugar, salt and 1 tbsp of water in a mixer and blend into a coarse paste., Transfer the paste into a deep bowl, add the plain flour and 1 tbsp oil, mix well and knead into a stiff dough using enough water., Divide the dough into 14 equal portions and roll out each portion of the dough into a 50 mm. (2”) diameter circle., Heat the oil in a deep non-stick kadhai and deep-fry, a few puris at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve the pudina puri immediately.] | [Energy, 70 cal, Protein, 0.9 g, Carbohydrates, 6.1 g, Fiber, 0.1 g, Fat, 4.7 g, Cholesterol, 0 mg, Sodium, 0.8 mg] | pudina-puri-pudina-masala-puri-1985r |
| rcp30923 | Pudina Raita | Dinner | NA | [beaten fresh curd (dahi), chopped mint leaves (phudina), cumin seeds (jeera) powder, powdered sugar, black salt (sanchal), salt, mint sprig] | 5 mins | 0 mins | [Punjabi Raita | Punjabi Chutney | Achar, Dinner, Raitas, Indian Party, Quick Indian Dips, Gravies & Sauces, Healthy Indian Acidity recipes, B Vitamins] | 4Makes 4 servings | Punjabi | pudina raita recipe | mint raita | Punjabi mint raita | with 7 amazing images. pudina raita recipe is a Punjabi mint raita where the use of curds is an integral part of Punjabi cuisine. Some form of curds are usually served with a meal, be it plain curds or a mint raita. mint raita is made from from 4 basic ingredients curds, pudina, cumin seeds, black salt and sugar is optional. A raita is basically curds that have been whisked and flavoured with some spices or vegetables. In this case we have used pudina in making pudina raita. pudina raita is one of the most commonly eaten raitas and is easy, quick to prepare. To make pudina raita, combine curds, pudina, cumin seeds, black salt and sugar in a bowl and mix well. Keep the pudina raita refrigerated and serve chilled with parathas of your choice. Note that Use fresh mint leaves only. Stale or limp leaves will ruin the taste and the mouthfeel of the pudina raita. This mint raita can make a delicious in between healthy snack specially for all those of you are health conscious. Apart from Punjabi mint raita we also have a variety of tongue-tickling recipes of chutneys and achaars to serve as an accompaniment to a meal. Learn how to make pudina raita recipe | mint raita | Punjabi mint raita | with detailed step by step photos and video below. | [To make pudina raita, combine all the ingredients in a bowl and mix well., Keep the pudina raita refrigerated and serve chilled with parathas of your choice.] | [Energy, 92 cal, Protein, 3.4 g, Carbohydrates, 4.5 g, Fiber, 0.2 g, Fat, 4.9 g, Cholesterol, 12 mg, Sodium, 14.2 mg] | pudina-raita-30923r |
| rcp42150 | Pudina Rice, Pudina Pulao | Dinner | NA | [chopped mint leaves (phudina), chopped coriander (dhania), chopped green chillies, chopped garlic (lehsun), chopped ginger (adrak), grated coconut, cumin seeds (jeera), salt, long grained rice (basmati), oil, cardamom (elaichi), cloves (laung / lavang), cinnamon (dalchini), bayleaf (tejpatta), sliced onions, turmeric powder (haldi), chilli powder, chopped tomatoes, curds (dahi)] | 15 mins | 20 mins | [Mother's Day, Father's Day, Biryani Recipes for Indian Dinner, Rice Pulao, North Indian Dinner] | 4Makes 4 servings | North Indian | pudina rice recipe | pudina pulao | Indian style mint rice | pressure cooked pudina rice | with 25 amazing images. pudina rice is a Indian style mint rice which is pressure cooked pudina rice. Bursting with a peppy flavour, the pudina rice is a delightful one-dish meal, which you can just serve with a cup of curd. Flavoured with a tempering of spices and a zesty paste of aromatic herbs like coriander and mint, this pudina rice dish is totally awesome. Tomatoes add a tinge of tanginess to this pudina pulao, accentuating the cheerful aroma and taste of the herbs. The pudina pulao is also easy to make as it is pressure-cooked, and also made with just common ingredients. You can include it as part of your everyday cookbook. Enjoy this spicy pressure cooked pudina rice hot and fresh with a cup of raita. You can also try other pulao recipes like Sevaiyan Pulao or Shahi Pulao. Learn to make pudina rice recipe | pudina pulao | Indian style mint rice | pressure cooked pudina rice | with step by step photos and videos below. | [Combine all the ingredients along with ¼ cup of water in a mixer and blend till smooth. Keep aside., To make pudina rice, soak the rice in enough water in a deep bowl for 30 minutes,. Drain and keep aside., Heat the oil in a pressure cooker, add the cardamom, cloves, cinnamon and bayleaf and sauté on a medium flame for 30 seconds., Add the onions and sauté on a medium flame for 2 minutes., Add the green paste, turmeric powder and chilli powder, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the tomatoes, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the rice, little salt and 2 cups of hot water, mix well and pressure cook for 4 whistles., Allow the steam to escape before opening the lid., Mix it gently and serve the pudina rice hot with curds.] | [Energy, 225 cal, Protein, 3.8 g, Carbohydrates, 36.6 g, Fiber, 3.1 g, Fat, 7 g, Cholesterol, 0 mg, Vitamin A, 447 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.1 mg, Vitamin C, 12.6 mg, Folic Acid, 18.9 mcg, Calcium, 39.7 mg, Iron, 1.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 4.7 mg, Potassium, 50.4 mg, Zinc, 0.6 mg] | pudina-rice-pudina-pulao-42150r |
| rcp30919 | Pudine ki Roti, Punjabi Mint Roti | Dinner | NA | [mint leaves (pudina), whole wheat flour (gehun ka atta), ghee, green chilli paste, salt, whole wheat flour (gehun ka atta), ghee] | 10 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Dinner, Quick breakfast, Breakfast Theplas, Parathas, Indian Rotis, Rotis for dinner, Indian breads for dinner] | 10Makes 10 rotis | Punjabi | pudine ki roti recipe | Indian style mint roti | Punjabi breakfast - pudina roti | how to make pudina roti | with 16 amazing images. pudine ki roti recipe | Indian style mint roti | Punjabi breakfast - pudina roti | how to make pudina roti is a simple Indian bread perfect for any meal of the day. Learn how to make pudina roti. To make pudine ki roti, dry roast the mint leaves on a hot non-stick tava (griddle) till crisp. Crush lightly with your fingers. Combine all the ingredients including the mint leaves and knead into a semi-soft dough using enough water. Divide the dough into 10 equal portions and roll out each portion into a circle of 150 mm. (6") diameter, using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each roti, using a little ghee till both the sides turn golden brown in colour. Serve hot. Mint is a magic ingredient, which adds zing to any preparation, however simple. Here, in these Indian style mint roti, a simple process of dry roasting and crushing the leaves boosts the aroma of mint extraordinarily, adding a flavourful punch to the whole wheat flour rotis. What’s good is that these Punjabi breakfast - pudina rotis are made with wheat flour and not refined maida. So they are an energy and fibre boost. You cook them with ghee for a traditional flavour and aroma. These rotis can be cooled and carried to work for breakfast or lunch too. Weight-watchers, heart patients and diabetics can also make them and enjoy them on the go for breakfast. We suggest they reduce the amount of ghee in the dough to 1 tsp and use only ¼ tsp of ghee for cooking each pudine ki roti. Tips for pudine ki roti. 1. Dry roasting the mint on a slow flame is important to avoid it from burning. 2. Instead of wheat flour, you can use a combination of wheat flour and jowar flour also. 3. If you are packing for dabba, ensure you cool them well before packing. Enjoy pudine ki roti recipe | Indian style mint roti | Punjabi breakfast - pudina roti | how to make pudina roti | with step by step photos. | [To make pudine ki roti, dry roast the mint leaves on a hot non-stick tava (griddle) till crisp. Crush lightly with your fingers., Combine all the ingredients including the mint leaves and knead into a semi-soft dough using enough water., Divide the dough into 10 equal portions and roll out each portion into a circle of 150 mm. (6") diameter, using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook each roti , using a little ghee till both the sides turn golden brown in colour., Serve the pudine ki roti hot.] | [Energy, 146 cal, Protein, 3.2 g, Carbohydrates, 19 g, Fiber, 3.3 g, Fat, 6.8 g, Cholesterol, 0 mg, Sodium, 5.2 mg] | pudine-ki-roti-punjabi-mint-roti-30919r |
| rcp1678 | Pulse Apple, Mixed Dal Appe | Snacks | NA | [chana dal (split bengal gram), toovar (arhar) dal, green moong dal (split green gram), urad dal (split black lentils), parboiled rice (ukda chawal), rice (chawal), chopped spinach (palak), salt, oil, chopped onions, chilli powder, curry leaves (kadi patta), turmeric powder (haldi), asafoetida (hing), oil, sambhar, coconut chutney] | 10 mins | 30 mins | [South Indian, Different Types of Dosa, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Indian Snacks for Entertaining, Evening Tea Snacks, Onam recipes, Kerala Onam Sadya] | 30Makes 30 appes | Kerala | pulse appe recipe | mixed dal appe | dal vegetable rice appe | with 35 images. pulse appe recipe is made of chana dal, toovar dal, green moong dal, rice and vegetables. Learn how to make dal vegetable rice appe. When served fresh, this pulse appe will remind you of scrumptious dal vadas – but the advantage is that this is easier to prepare! mixed dal appe is a wholesome batter of four dals and rice is fermented for 12 hours. The next day it is reinforced with flavourful ingredients like spinach, onions, and so on, and cooked in an appe mould to make a tasty snack that goes wonderfully well with sambar and chutney. You can have dal vegetable rice appe as a satiating evening snack with coffee or tea, or serve it as a starter at parties, but ensure that you serve it immediately on preparation as it becomes rubbery and loses its flavour after some time. Tips for mixed dal appe. 1. Cover with a lid and keep aside to ferment in a warm place for 8 hours in summer and 12 hours in winter. Don't let it ferment overnight as the appe will get a slight sour taste. Enjoy pulse appe recipe | mixed dal appe | dal vegetable rice appe | with step by step photos. | [To make pulse apple, combine the chana dal, toovar dal, green moong dal, urad dal, par-boiled rice, raw rice and enough lukewarm water in a deep bowl and keep aside to soak for at least 2 hours., Drain and blend in a mixer to a coarse mixture using approx. 1/2 cup of water., Transfer the batter into a deep bowl, cover with a lid and keep aside to ferment in a warm place for 8 hours., After fermentation, add 2 tbsp of water, spinach and salt and mix well. Keep aside., Heat the oil in a small non-stick pan, add the onions, chilli powder, curry leaves, turmeric powder and asafoetida and sauté on a medium flame for 1 minute., Add this tempering to the batter and mix well., Heat an appe mould on a medium flame and grease it using a little oil., Pour 1 tbsp of the batter into each appe mould., Cook, using a little oil, till the lower surface becomes golden brown and then turn each appe upside down using a fork so as to cook them from the other side using a little oil., Repeat with the remaining batter to make more appes., Serve the pulse apple immediately with sambhar and coconut chutney.] | [Energy, 31 cal, Protein, 1 g, Carbohydrates, 4.6 g, Fiber, 0.5 g, Fat, 0.9 g, Cholesterol, 0 mg, Sodium, 3.1 mg] | pulse-apple-mixed-dal-appe-1678r |
| rcp42026 | Pumpkin and Chawli Errissery, Low Salt Recipe | NA | NA | [red pumpkin (bhopla/ kaddu) cubes, soaked and cooked chawli (cow pea / lobhia), salt, cumin seeds (jeera), whole dry kashmiri red chillies, chopped onions, chopped garlic (lehsun), turmeric powder (haldi), oil, mustard seeds ( rai / sarson), curry leaves (kadi patta)] | 15 mins | 14 mins | [South Indian Curries / Sabzis, Traditional Indian Sabzis, Mixer, Non-stick Pan, Lower Blood Pressure Subzis & Dals] | 3Makes 3 servings | South Indian | Errissery is one of the most popular vegetable preparations of Kerala. Flavoured with a dry masala of onion, garlic and red chillies, the vegetables become a perfect accompaniment for hot rice and dal. Here, we have used pumpkin, a low-sodium vegetable, together with nutritious chawli to make an exciting Errissery. This Pumpkin and Chawli Errissery is also low in salt, but it does not compromise on the flavour or aroma. It is easy to make, and can become a part of the daily menu of those affected by high blood pressure. You can also try other low-salt South Indian recipes like Bulgur Wheat Pongal and Seedai . | [Combine the cumin seeds, red chillies, onions and garlic in a mixer and blend it till smooth, without using any water. Keep aside., Combine the chawli, pumpkin, salt and 1 cup of water in a deep non-stick pan, mix well cover it with a lid and cook on a medium flame for 8 to 10 minutes, while stirring occasionally., Add the prepared masala and turmeric powder, mix well and cook on a medium flame for 2 to 3 minutes. Keep aside., Heat the oil in a small non-stick pan, add the mustard seeds and curry leaves and sauté on a medium flame for 30 seconds., Pour it over the prepared chawli and pumpkin vegetable and mix well., Serve hot.] | [Energy, 164 cal, Protein, 10.6 g, Carbohydrates, 25.5 g, Fiber, 6.8 g, Fat, 2.1 g, Cholesterol, 0 mg, Sodium, 142.1 mg] | pumpkin-and-chawli-errissery-low-salt-recipe-42026r |
| rcp3878 | Pumpkin and Mixed Veggie Subzi | NA | NA | [carrot cubes, bottle gourd (doodhi / lauki), potato cubes, french bean cubes, cauliflower florets, garlic (lehsun) cloves, caraway seeds (shahjeera), coriander (dhania) powder, turmeric powder (haldi), chilli powder, tomato cubes, lemon juice, kachri powder, oil, salt, chopped coriander (dhania)] | 10 mins | 15 mins | [Rajasthani Sabzi] | 4Makes 4 servings (4serving ) | Rajasthani | Here is an interesting subzi from rajasthani cuisine that combines white pumpkin with other vegetables like carrot, cauliflower and french beans. It uses common spices, is very easy to prepare and is also rather light on the stomach, so you can make it any day for lunch or for dinner. | [Heat the oil in a non-stick pan, add the garlic and shah jeera and sauté for a few seconds., Add the carrots, white pumpkin, potato, french beans, cauliflower, coriander powder, turmeric powder and chilli powder and mix well., Cover and cook over a slow flame till the vegetables are cooked (approximately 7 to 8 minutes), stirring occasionally., Add the tomato and salt and sauté for another 3 to 4 minutes., Add the lemon juice and kachri powder and mix well., Serve hot, garnished with the coriander.] | [Energy, 132 cal, Protein, 1.1 g, Carbohydrates, 6.1 g, Fiber, 1.8 g, Fat, 11.4 g, Cholesterol, 0 mg, Sodium, 11.8 mg] | pumpkin-and-mixed-veggie-subzi-3878r |
| rcp22215 | Pumpkin Dry Vegetable | Dinner | Veg | [red pumpkin (bhopla / kaddu) cubes, coconut oil oil, cumin seeds (jeera), mustard seeds ( rai / sarson), fenugreek (methi) seeds, fennel seeds (saunf), sliced onions, ginger (adrak) paste, coriander (dhania) powder, chilli powder, turmeric powder (haldi), chopped tomatoes, salt, dried mango powder (amchur), sugar, chopped coriander (dhania)] | 10 mins | 15 mins | [Non Stick Kadai Veg, Quick 5 Ingredients, Healthy Heart, Zero Oil, Indian Cancer Patients, Vitamin C Rich Indian recipes, Healthy Indian Dinner] | 4Makes 4 servings | Indian | healthy kaddu ki sabzi recipe | kaddu ki sookhi sabzi | bhoplya chi bhaji | Indian style pumpkin sabzi | with 36 amazing images. healthy kaddu ki sabzi recipe is a unique everyday sabzi which can be enjoyed with phulkas and chapatis. Learn how to make Indian style pumpkin sabzi. A tempering of varied seeds like fennel, fenugreek, mustard and cumin gives this Indian style pumpkin sabzi a brilliant aroma and flavour, while a dash of dry mango powder gives it a tongue-tickling tang. Enjoy this delicious recipe with whole wheat chapatis. Pumpkin is a wonder vegetable – but sadly, its health benefits are not known to many. Red pumpkin contains a horde of valuable nutrients like fibre while also being low in calories. That makes it double desirable! Fibre helps to keep your gut healthy and also keeps you full for long hours. Lose yourself in the fabulous taste of this kaddu ki sookhi sabzi, while also soaking in its health benefits. This healthy kaddu ki sabzi can be enjoyed by healthy individuals and also by those on calorie restricted diets. If you wish, you can avoid the use of sugar completely. At the bottom of the page we also show you how to make zero oil kaddu ki sabzi with detailed step by step images. Tips for healthy kaddu ki sabzi. 1. Use coconut oil for a healthier diet and say no to processed seed oils. 2. Cut the pumpkin into big cubes, as after cooking they shrink in size slightly. 3. IF you are avoiding the use of sugar, reduce the amchur powder to 1/4 tsp. Enjoy healthy kaddu ki sabzi recipe | kaddu ki sookhi sabzi | bhoplya chi bhaji | Indian style pumpkin sabzi | with step by step photos and recipe below. | [To make pumpkin dry vegetable, heat oil in a deep non-stick pan., Add the cumin seeds, mustard seeds, fenugreek seeds and saunf and sauté for 10 seconds., Add onions, adrak paste and cook for 1 to 2 minutes., Add dhania powder, chilli powder, haldi and sauté for 10 seconds., Add kaddu, tomatoes, salt, 1 cup water and mix well., Cover and cook for 10 minutes, stirring occasionally., Add amchur, sugar, mix well and cook on medium heat for 3 minutes, stirring occasionally., Serve the pumpkin dry vegetable hot garnished with coriander.] | [Energy, 66 cal, Protein, 3.2 g, Carbohydrates, 12.6 g, Fiber, 1.6 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 12.9 mg] | pumpkin-dry-vegetable-22215r |
| rcp33371 | Pumpkin Kootu ( Pressure Cooker ) | NA | NA | [grated coconut, whole dry kashmiri red chillies, green chilli, cumin seeds (jeera), water, coconut oil, oil, mustard seeds ( rai / sarson), urad dal (split black lentils), curry leaves (kadi patta), chopped red pumpkin (bhopla / kaddu), yellow moong dal (split yellow gram), turmeric powder (haldi), salt] | 15 mins | 12 mins | [South Indian Curries / Sabzis, Sabzis with Gravies, Indian Pressure Cooker, Pressure Cooker] | 4Makes 4 servings (4 serving ) | South Indian | Pumpkin kootu, a ballet of vegetables and dal, this healthy combination cooked along with a coconut paste. Go for any choice of veggies such as white pumpkin, cabbage etc. You can top with tempering of oil, mustard seeds and curry leaves to give a refreshing feel to the kootu. | [Heat the oil in a pressure cooker and add the mustard seeds and urad dal., When the seeds crackle, add the curry leaves, pumpkin, moong dal and turmeric powder, mix well and sauté on a medium flame for 2 minutes., Add the prepared paste, 1¼ cups of hot water and salt, mix well and pressure cook on high flame for 2 whistles., Allow the steam to escape using quick/ natural release method ( refer handy tip ) before opening the lid. Serve hot., Natural release method: to use this method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally. It works best for grains and for beans that you might use for salads, as quick-releasing the pressure can cause the beans to split apart., Quick release method: also called the cold-water release method, it is used to release pressure quickly. To use this method, remove the pressure cooker from the burner, place in the sink and run cold water gently over the lid until the steam dissipates., When putting the pressure cooker in the sink, tilt the handle up so the water flows away from you. Quick release works best for foods where you need to control the timing and degree of cooking.] | [Energy, 173 cal, Protein, 4.5 g, Carbohydrates, 12.3 g, Fiber, 4 g, Fat, 11.8 g, Cholesterol, 0 mg, Vitamin A, 78.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.8 mg, Vitamin C, 1.8 mg, Folic Acid, 21 mcg, Calcium, 11.7 mg, Iron, 12.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 114.1 mg, Potassium, 117.7 mg, Zinc, 0.3 mg] | pumpkin-kootu--pressure-cooker--33371r |
| rcp32480 | Pumpkin Kootu (pressure Cooker Recipe) | NA | NA | [grated coconut, whole dry kashmiri red chillies, green chilli broken into pieces, cumin seeds (jeera), water, coconut oil, mustard seeds ( rai / sarson), urad dal (split black lentils), curry leaves (kadi patta), chopped red pumpkin (bhopla / kaddu), yellow moong dal (split yellow gram), turmeric powder (haldi), salt] | 15 mins | 15 mins | [South Indian Curries / Sabzis, Sabzis with Gravies, Traditional Indian Sabzis, Indian Pressure Cooker] | 4Serves 4 | South Indian | A ballet of vegetables and dal, this healthy combination cooked along with a coconut paste. Go for any choice of veggies such as white pumpkin, cabbage etc. You can top with tempering of oil, mustard seeds and curry leaves to give a refreshing feel to the kootu. Whistles: 2 high | [Heat the oil in a pressure cooker and add the mustard seeds and urad dal., When the seeds crackle, add the curry leaves, pumpkin, moong dal and turmeric powder, mix well and sauté on a medium flame for 2 minutes., Add the prepared paste, 1¼ cups of hot water and salt, mix well and pressure cook on high flame for 2 whistles., Allow the steam to escape using quick/ natural release method before opening the lid., Serve hot.] | [Not Given] | pumpkin-kootu-pressure-cooker-recipe-32480r |
| rcp32830 | Pumpkin Kootu Curry, Pumpkin and Kala Vatana Subzi | NA | Veg | [kala vatana (dried black peas), salt, chopped red pumpkin (bhopla / kaddu), coconut oil oil, mustard seeds ( rai / sarson), urad dal (split black lentils), curry leaves (kadi patta), grated coconut, whole dry kashmiri red chillies, cumin seeds (jeera), water] | 15 mins | 32 mins | [South Indian Curries / Sabzis, Subzis with Beans or Sprouts, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Saute, Indian Party, Pressure Cooker] | 5Makes 5 servings | South Indian | Kootu is a popular way of preparing veggies in Tamil Nadu. In fact, on special occasions, a dry subzi and a kootu must be served compulsorily as part of the meal. Kootu is a semi-solid curry of veggies and pulses or beans, enriched with a paste of coconut and spices, and tempered traditionally. Pumpkin Kootu Curry prepared with red pumpkin and kala vatana is an all-time favourite, which has a splendid aroma and irresistible flavour. Serve it hot with a bowl of rice . | [Soak the kala vatana overnight. Drain well., Combine the drained kala vatana and 1 cup of water in a pressure cooker and pressure cook for 4 whistles., Allow the steam to escape before opening the lid., Add the pumpkin, 1 cup of water and salt, mix well and cook on a medium flame for 8 minutes, while stirring occasionally., Add the prepared paste, mix gently and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside., For the tempering, heat the oil in small pan and add the mustard seeds, urad dal and curry leaves and sauté on a medium flame for a few seconds, Pour this tempering over the curry and mix well., Serve hot.] | [Energy, 152 cal, Protein, 4.3 g, Carbohydrates, 12.5 g, Fiber, 3.2 g, Fat, 9.5 g, Cholesterol, 0 mg, Sodium, 9.6 mg] | pumpkin-kootu-curry--pumpkin-and-kala-vatana-subzi-32830r |
| rcp32913 | Pumpkin Kootu, Pumpkin and Yellow Moong Dal Sabzi, Curry | Lunch | NA | [grated coconut, whole dry kashmiri red chillies, green chillies, cumin seeds (jeera), water, chopped red pumpkin (bhopla / kaddu), yellow moong dal (split yellow gram), salt, coconut oil oil, mustard seeds ( rai / sarson), urad dal (split black lentils), curry leaves (kadi patta)] | 15 mins | 25 mins | [South Indian Curries / Sabzis, Semi-Dry Sabzis, Saute, Indian Party, Pan, Deep Pan, Lunch Sabzi] | 4Makes 4 servings | South Indian | This is a gravy-like dish made using pumpkins and dal. Other vegetables like chow-chow, snake-gourd, cabbage, carrots etc can also be cooked this way. Normally, a traditional South Indian meal will definitely include one dry curry and one kootu. A good accompaniment to this is a cooling raita like Tomato Pachadi , Coconut Pachadi or Cucumber Pachad . | [Combine the pumpkin, moong dal, 2 cups of water and salt in a deep pan, mix well and cover and cook on a medium flame till cooked (for approx. 10 to 12 minutes), stirring once in between., Add the prepared paste, mix gently and simmer for 5 to 7 minutes or till the mixture becomes semi dry., For the tempering, heat the oil in small pan and add the mustard seeds., When the seeds crackle, add the urad dal and sauté on a medium flame for a few seconds., Pour the tempering over the curry and mix well., Serve hot garnished with curry leaves.] | [Energy, 177 cal, Protein, 4.8 g, Carbohydrates, 12.9 g, Fiber, 4.1 g, Fat, 11.8 g, Cholesterol, 0 mg, Sodium, 11.5 mg] | pumpkin-kootu-pumpkin-and-yellow-moong-dal-sabzi-curry-32913r |
| rcp42331 | Pumpkin Pakoras, Kaddu Pakoda, Tea Snack | Snacks | NA | [grated red pumpkin (bhopla/ kaddu), besan (bengal gram flour), rice flour (chawal ka atta), chopped coriander (dhania), chopped green chillies, carom seeds (ajwain), chilli powder, ginger-garlic (adrak-lehsun) paste, salt, oil, chaat masala, tomato ketchup] | 15 mins | 15 mins | [Deep-fried Indian Starters, Evening Tea Snacks, High Tea Party, Monsoon Snacks, Evening Snacks] | 2Makes 2 servings (2 serving ) | Indian | pumpkin pakora recipe | kaddu pakoda | bhopla pakoras | red pumpkin fritters | with 13 amazing images. You would have tried pakodas with loads of ingredients ranging from cashew and peanuts to onion and kand. But, have you ever dared to add grated pumpkin to the pakoda mix? Try pumpkin pakora right away and get ready to be amazed. Yes, the pumpkin pakora is a totally awesome snack, ideal to have with hot tea or coffee in the evening. kaddu pakoda is very easy and quick to make, but has a very appetizing flavour, thanks to the array of common but effective spices and pastes added to the mix. The enticing aroma of carom seeds, the spicy twang of green chillies, and lots more interesting shades can be noted in every bite of kaddu pakoda. Finally, a sprinkling of chaat masala is the master stroke that seems to boost every other flavour. Enjoy these kaddu pakoda hot and fresh! Notes on kaddu pakoda recipe. 1. Then add rice flour which provides a very nice crispy texture to the kaddu pakodas on frying. 2. Heat the oil in a deep non-stick pan, drop bhopla pakoras one piece at a time and deep-fry on a medium flame. Always drop the red pumpkin fritters to be fried from the sides of the pan or else you will be splattered with hot oil. You can also try other pakoras like Chinese Pakoras , Rice and Peanut Pakoda or Urad Dal and Onion Pakodas. Learn to make pumpkin pakora recipe | kaddu pakoda | bhopla pakoras | red pumpkin fritters | with step by step photos below. | [To make pumpkin pakoras, combine all the ingredients in a deep bowl and mix very well using your hands., Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers and deep-fry a few pakoras at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Sprinkle chaat masala evenly over the pumpkin pakoras and toss gently., Serve the pumpkin pakoras immediately with tomato ketchup.] | [Energy, 299 cal, Protein, 9.8 g, Carbohydrates, 31.3 g, Fiber, 6.9 g, Fat, 14.9 g, Cholesterol, 0 mg, Sodium, 34.6 mg] | pumpkin-pakoras-kaddu-pakoda-tea-snack-42331r |
| rcp41745 | Pumpkin Paratha, Gluten Free Pumpkin Roti | BreakFast | Vegan | [grated red pumpkin (bhopla/ kaddu), bajra (black millet) flour, jowar (white millet) flour, chopped mint leaves (phudina), ginger-green chilli paste, salt, jowar (white millet) flour, oil] | 10 mins | 20 mins | [Punjabi roti recipes | Punjabi parathas, Punjabi Breakfast, Breakfast Theplas, Parathas, Parathas, All-in-one Parathas, Tava, Vegan] | 8Makes 8 parathas | Punjabi | pumpkin paratha recipe | pumpkin paratha with jowar and bajra flour | healthy gluten free pumpkin roti | with 32 amazing images. pumpkin paratha recipe | pumpkin paratha with jowar and bajra flour | healthy gluten free pumpkin roti is a unique Indian flat bread which is sure to steal your hearts with its pleasant appeal and vibrant flavour. Learn how to make pumpkin paratha with jowar and bajra flour. To make pumpkin paratha, combine all the ingredients in a deep bowl and knead into a soft dough without using water. Divide the dough into 8 equal portions. Roll a portion of the dough into a 125 mm. (5") diameter circle using a little jowar flour for rolling. Heat a non-stick tava (griddle) and cook the paratha, using ¼ tsp oil, till it turns golden brown in colour from both the sides. Repeat steps 3 and 4 to make 7 more parathas. Serve immediately. The pumpkin paratha is a rare treat, which is amazingly stomach-friendly. Not only is it made with alkaline flours, but it also includes a good dose of grated pumpkin, which is alkaline too. You can also try other stomach-friendly paratha like Minty Green Peas and Cabbage Paratha or roti like Nutritious Cabbage and Methi Rotis. This pumpkin paratha with jowar and bajra flour combines the pleasant sweetness of pumpkin with a light hint of spices, making it addictively tasty! Serve these parathas immediately to enjoy their freshness. Heart patients, diabetics and weight-watchers can enjoy this healthy gluten free pumpkin roti. The vitamin A from pumpkin can promote eye health, while the fibre from jowar flour and bajra flour can add satiety and also maintain gut health. Tips for pumpkin paratha. 1. Serve healthy gluten free pumpkin roti with curds. See how to make curd. 2. Serve pumpkin paratha with jowar and bajra flour with lahsun ki chutney. 3. Cook the other side the same way and use a spatula to press down to cook paratha evenly. Enjoy pumpkin paratha recipe | pumpkin paratha with jowar and bajra flour | healthy gluten free pumpkin roti | with step by step photos. | [To make pumpkin paratha, combine all the ingredients in a deep bowl and knead into a soft dough without using water., Divide the dough into 8 equal portions., Roll a portion of the dough into a 125 mm. (5") diameter circle using a little jowar flour for rolling., Heat a non-stick tava (griddle) and cook the paratha, using ¼ tsp oil, till it turns golden brown in colour from both the sides., Repeat steps 3 and 4 to make 7 more parathas., Serve pumpkin paratha immediately.] | [Energy, 58 cal, Protein, 1.6 g, Carbohydrates, 9.1 g, Fiber, 1.4 g, Fat, 1.7 g, Cholesterol, 0 mg, Sodium, 1.8 mg] | pumpkin-paratha-gluten-free-pumpkin-roti-41745r |
| rcp1500 | Pumpkin Potato Sabzi, Rajasthani Style | Lunch | NA | [red pumpkin (bhopla / kaddu) cubes, potato cubes, ghee, bay leaves (tejpatta), cinnamon (dalchini), cloves (laung / lavang), cardamoms (elaichi), nigella seeds (kalonji), mustard seeds ( rai / sarson), fenugreek (methi) seeds, chopped tomatoes, curd (dahi), asafoetida (hing), chilli powder, coriander-cumin seeds (dhania-jeera) powder, turmeric powder (haldi), salt, dried mango powder (amchur), sugar] | 15 mins | 14 mins | [Rajasthani Sabzi, Indian Tiffin Box, Lunch box, Dabba, Semi-Dry Sabzis, Traditional Indian Sabzis, Non-stick Pan, Indian Travel Food Sabzi, Lunch Sabzi] | 3Makes 3 servings | Rajasthani | pumpkin potato sabzi recipe | Rajasthani kaddu aur aloo ki sabzi | bholpa aloo sabji | aloo kaddu | with 30 amazing images. pumpkin potato sabzi is a popular Rajasthani sabji. Learn how to make bholpa aloo sabji. Almost all the aromatic spices and seeds in your masala dabba come together in this pumpkin potato sabzi recipe, transforming two simple, everyday vegetables into a mouth-watering delicacy. Curds, tomatoes and dried mango powder impart the required tang to the potatoes and red pumpkin cubes in pumpkin potato sabzi, while a couple of common spice powders like coriander-cumin powder and chilli powder add to the aroma and spice. Tips for pumpkin potato sabzi: 1. Cut the pumpkin into big cubes, as after cooking they shrink in size slightly. 2. You can cut the ghee to 1 tablespoon to make the sabzi. Rajasthani Style Pumpkin and Potatoes is nothing short of a tongue-tickler, perfect to be served with steaming hot rice or rotis fresh off the tava. Enjoy pumpkin potato sabzi recipe | Rajasthani kaddu aur aloo ki sabzi | bholpa aloo sabji | aloo kaddu | with step by step photos. | [To make pumpkin potato sabzi heat the ghee in a deep non-stick kadhai, add the bay leaves, cinnamon, cloves, cardamom, nigella seeds, mustard seeds and fenugreek seeds and sauté on a medium flame for 1 minute., Add the tomatoes, asafoetida, mix well and cook on a medium flame for 1 minutes, while stirring occasionally., Add the pumpkin, potatoes, curds, chilli powder, coriander-cumin seeds powder, turmeric powder, salt, ¾ cup of water and mix well., Cover and cook on a medium flame for 10 minutes or till the vegetables are cooked., Add the dried mango powder and sugar, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Serve pumpkin potato sabzi hot.] | [Energy, 103 cal, Protein, 1.3 g, Carbohydrates, 8.2 g, Fiber, 0.9 g, Fat, 7.1 g, Cholesterol, 1.2 mg, Sodium, 8.2 mg] | pumpkin-potato-sabzi-rajasthani-style-1500r |
| rcp4628 | Pumpkin Potato Soup | NA | Veg | [red pumpkin (bhopla / kaddu) cubes, butter, chopped garlic (lehsun), chopped onions, potato cubes, milk, dried thyme dried mixed herbs, salt, mint sprigs] | 10 mins | 15 mins | [American Soups, Thick / Creamy Indian Soups, Low Cal Soups, Mixer, Non-stick Pan, Quick Vegetarian Soups, Low Carb Diet] | 4Makes 4 servings | Indian | pumpkin potato soup recipe | potato pumpkin soup | creamy pumpkin potato soup | with 17 amazing images. Satisfaction guaranteed! There is no doubt about anybody not liking the pumpkin potato soup because it transforms the humble pumpkin into nothing short of a sumptuous delicacy. This creamy pumpkin potato soup, made with vitamin A and calcium pumpkin and calcium rich milk is very appealing in terms of colours and flavours. Red pumpkin when blended with milk and potatoes give thickness to the pumpkin potato soup, so there is no need to add any cream to this soup. pumpkin potato soup falls under the category of thick soup. Note on pumpkin potato soup recipe. 1. Blend with a hand blender to a smooth purée and transfer the purée back to the pan. Process soup in batches if you have a small mixer jar. Strain soup through a fine-mesh sieve if you want it really smooth. Garlic, onion, mixed dried herbs give pumpkin potato soup a nice flavor and are the main flavoring ingredients. Garnish the pumpkin potato soup with cream and make it even eye-pleasing!! Learn to make pumpkin potato soup recipe | potato pumpkin soup | creamy pumpkin potato soup | with detailed step by step recipe photos below. | [To make pumpkin potato soup, heat the butter in a deep non-stick pan, add the garlic and onions and sauté on a medium flame for 1 minute., Add the pumpkin and potatoes and sauté on a medium flame for 2 to 3 minutes., Add the milk and 1 cup of hot water, mix well and cook on a medium flame for 5 to 7 minutes, till the potatoes and the pumpkin get cooked, while stirring occasionally., Allow the mixture to cool completely and blend in a mixer to a smooth purée. You can also use a hand blender., Transfer the purée back to the pan, add the thyme, salt, pepper and 1½ cups of water, mix well and boil for 2 to 3 minutes on a slow flame., Serve pumpkin potato soup hot garnished with a sprig of mint.] | [Energy, 64 cal, Protein, 3.3 g, Carbohydrates, 10.8 g, Fiber, 0.9 g, Fat, 0.8 g, Cholesterol, 1.9 mg, Sodium, 37.9 mg] | pumpkin-potato-soup-4628r |
| rcp40791 | Pumpkin Raita, Creamy Pumpkin Raita | NA | Veg | [chopped red pumpkin (bhopla / kaddu), whisked curds (dahi), salt, oil, mustard seeds ( rai / sarson), urad dal (split black lentils), curry leaves (kadi patta), slit green chilli, asafoetida (hing)] | 15 mins | 25 mins | [South Indian Chutney, Raitas, Indian Pressure Cooker, Pressure Cooker Vegetables, Indian Party, Pressure Cooker, Non-stick Pan] | 4Makes 4 servings | South Indian | pumpkin raita recipe | yellow pumpkin raita | creamy pumpkin raita | Indian style pumpkin raita | with 17 amazing images. pumpkin raita recipe | yellow pumpkin raita | creamy pumpkin raita | Indian style pumpkin raita is a nourishing accompaniment to any Indian meal. Learn how to make creamy pumpkin raita. To make pumpkin raita, pressure cook the red pumpkin for 5 whistles. Allow the steam to escape before opening the lid. Mash the pumpkin using a potato masher. Combine the curds, mashed pumpkin, and salt in a deep bowl and mix well. Keep aside. Heat the oil in a small non-stick pan, add the mustard seeds, urad dal, curry leaves, green chilli and asafoetida and cook on a medium flame for 1 minute. Pour the tempering over the raita and mix well. Refrigerate and serve chilled. Lose yourself in the creamy consistency and refreshing flavour of this delicious yellow pumpkin raita. The pleasant sweetness of pumpkin, sourness of curd and mild spiciness of the tempering combine beautifully to give this raita a very balanced flavour. The uniqueness of this raita is its tempering of mustard seeds, urad dal, curry leaves and asafoetida. It gives an irresistible aroma. The generous use of curd gives Indian style pumpkin raita a pleasing creaminess. Creamy pumpkin raita has many benefits to its credit too! Pumpkin is a very good source of vitamin A, thus making it a super food for eyes and skin. It lends small amounts of vitamin C too, which is necessary to build immunity. Curd, on the other hand, lends protein for cell and tissue health. Along with calcium, the phosphorus from curd will aid in bone health. So there isn’t any reason to not include this raita as a part of a healthy meal. Tips for pumpkin raita. 1. Make sure you do not add water to the pumpkin while cooking it. 2. Also the water we pour into the cooker should not enter the vessel in which the pumpkin is placed. This is very important to avoid the raita from turning watery. 3. People with heart disease, diabetes and obesity can enjoy this raita. Diabetics can enjoy half serving at a time. Enjoy pumpkin raita recipe | yellow pumpkin raita | creamy pumpkin raita | Indian style pumpkin raita | with step by step photos. | [To make pumpkin raita, pressure cook the red pumkin for 5 whistles., Allow the steam to escape before opening the lid., Mash the pumkin using a potato masher., Combine the curds, mashed pumpkin, and salt in a deep bowl and mix well. Keep aside., Heat the oil in a small non-stick pan, add the mustard seeds, urad dal, curry leaves, green chilli and asafoetida and cook on a medium flame for 1 minute., Pour the tempering over the raita and mix well., Refrigerate the pumpkin raita and serve chilled.] | [Energy, 116 cal, Protein, 4.2 g, Carbohydrates, 9 g, Fiber, 1 g, Fat, 5.9 g, Cholesterol, 8 mg, Sodium, 17 mg] | pumpkin-raita-creamy-pumpkin-raita-40791r |
| rcp32987 | Pumpkin Soup, Low Calorie Soup | NA | NA | [red pumpkin (bhopla / kaddu) cubes, low fat butter, chopped onions, salt, dried oregano] | 15 mins | 15 mins | [Healthy Indian Recipes, Low Cal Soups, Saute, Boiled Indian recipes, Deep Pan, Low Carb Diet, Indian Cancer Patients] | 3Makes 3 servings | Indian | pumpkin soup | kaddu ka soup | bhopla soup | Indian pumpkin soup | low calorie pumpkin soup | with 15 amazing images. This Indian pumpkin soup recipe uses very less ingredients and relies on the flavour of pumpkin itself. This is because pumpkin is not only delicious but also has many health benefits. A cup of pumpkin cubes fulfils your day’s requirement of vitamin A (5526 mcg), thus making it a super bhopla soup for your eyes. You would never have imagined the possibility of preparing such a luxuriant kaddu ka soup at such a low-calorie count! We have used low fat butter in this recipe for weight watchers. If you are healthy, then use regular butter in the pumpkin soup. The pumpkin soup will be naturally creamy due to the soft pumpkin. Even though it is a savory soup, the slight sweetness of the pumpkin makes it even more delicious. A real treat for pumpkin lovers, this delicious kaddu ka soup has an enticing flavour and irresistibly herby aroma. Pair this pumpkin soup with a healthy salad to form a healthy meal. Take a look at our collection of healthy quick Indian salads. Enjoy how to make pumpkin soup with detailed step by step photos and video below. | [To make the pumpkin soup, heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the pumpkin and cook on a medium flame for 3 minutes, while stirring occasionally., Add 3 cups of hot water, salt and pepper and mix well., Cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally., Remove from the flame and keep aside to cool completely., Once cooled, blend in a mixer till smooth., Transfer the mixture back into the same deep non-stick pan, add the oregano and mix well., Cook the pumpkin soup on a medium flame for 1 minute or till it comes to boil, while stirring continuously., Serve the pumpkin soup immediately., At step 8 it is suggested to cook only till the mixtutre comes to boil, switch off the flame and serve immediately. Boiling it for more time or re-heating it might lead to curdling of the soup.] | [Energy, 34 cal, Protein, 1.3 g, Carbohydrates, 5.1 g, Fiber, 0.6 g, Fat, 0.9 g, Cholesterol, 2.5 mg, Sodium, 13.4 mg] | pumpkin-soup-low-calorie-soup-32987r |
| rcp42401 | Pumpkin Steel Cut Oats | BreakFast | Veg | [red pumpkin (bhopla / kaddu) cubes, soaked and cooked steel cut oats, chopped apple, nutmeg (jaiphal), vanilla essence, maple syrup, chopped apple, roasted pumpkin seeds] | 15 mins | 16 mins | [Low Cal Breakfast, Healthy Heart, Indian Healthy Veg Snack, Iron Rich Indian recipes, Gluten Free Veg Indian, High Protein Indian recipes, Marathoners, Endurance Athletes, Triathlete] | 2Makes 2 servings | Indian | pumpkin steel cut oats | Indian red pumpkin oats | healthy kaddu and oats breakfast | with 22 amazing images. pumpkin steel cut oats is a complete and healthy break to have. Learn to make Indian red pumpkin oats. An exquisite breakfast that is unlike anything you have tasted before, the pumpkin steel cut oats combines cooked and blended red pumpkin with steel-cut oats. pumpkin steel cut oats gets a flavourful boost from apples, a touch of nutmeg and a sprinkling of roasted sunflower seeds. The luscious texture of the pumpkin base, the mealy mouth-feel of the steel-cut oats, all accentuated by the crunch of the seeds make this a truly wonderful breakfast recipe! Steel-cut oats is a fibre-rich, gluten-free whole grain that is much healthier than quick-cooking rolled oats. While the oats help reduce cholesterol, the red pumpkin further improves heart health with potassium and vitamin C. A low-calorie fruit with loads of fibre, apple aids in digestion. A cup of pumpkin cubes fulfils your day’s requirement of vitamin A (5526 mcg), thus making it a super food for your eyes. Kaddu can be included in safe amounts or restricted amounts by diabetics. You can prepare healthy kaddu and oats breakfast recipe and store it in the fridge for at least two days, but remember to adjust the consistency with a little water or unsweetened almond milk before serving because it tends to dry up a little. Enjoy pumpkin steel cut oats | Indian red pumpkin oats | healthy kaddu and oats breakfast | with step by step photos. | [To make pumpkin steel cut oats, soak the steel cut oats in a deep bowl in enough water for 8 hours. Drain well., Boil 1 cup of water in a deep non-stick pan, add the soaked and drained oats and mix well. Cover it with a lid and cook on a medium slow flame for 6 minutes, while stirring occasionally. Keep aside., Combine the red pumpkin and 1 cup of water in a deep non-stick pan, cover with a lid and cook on a medium flame for 8 to 10 minutes, while stirring occasionally., Cool completely and blend in a mixer till smooth., Transfer the mixture into a deep bowl, add all the other ingredients along with ¼ cup of warm water and mix well., Finally top it with the apples and pumpkin seeds., Serve or store the pumpkin steel cut oats in an air-tight container in the fridge and use as required.] | [Energy, 98 cal, Protein, 3.3 g, Carbohydrates, 18.7 g, Fiber, 2.8 g, Fat, 1.2 g, Cholesterol, 0 mg, Sodium, 16.4 mg] | pumpkin-steel-cut-oats-42401r |
| rcp3438 | Punjabi Aam ka Achaar | NA | NA | [raw mangoes, turmeric powder (haldi), fennel seeds (saunf),, split fenugreek seeds (methi na kuria), split mustard seeds (rai na kuria), nigella seeds (kalonji), asafoetida (hing), chilli powder, mustard oil, salt] | 4 hours. | 0 mins | [Punjabi Raita | Punjabi Chutney | Achar, Pickles / Achar, Spicy Achar] | 2Makes 2 cups. (28 tbsp ) | Punjabi | During the mango season in the summer in Punjab, one can see at least two or three earthenware jars full of pickled raw mangoes maturing in the sun outside homes. This typical Punjabi recipe for making mango pickle is most popular in the region. The combination of fennel seeds, nigella seeds with mustard and other pickling spices is what distinguishes this mango pickle from its Gujarati counterpart methia keri. Sun-dried mangoes used in this pickle impart a salty chewy taste and also improve the shelf life of the pickle. Alternatively, use mangoes in brine, just drain the mangoes out of the brine solution and mix them with pickling spices. This is a very simple recipe to follow. Just keep in mind the basics of pickle making - use a clean sterilised jar, see that there is no moisture and ensure that mustard oil forms a covering layer over the ingredients in the jar. | [Combine the mangoes, turmeric powder and 2 tablespoons of salt and toss well., Place the mangoes on a sieve, cover with a clean muslin cloth and place under the sun for 4 to 6 hours., Combine the rest of the ingredients in a bowl and mix well. ., Add the mangoes and toss well., Bottle the pickle in a sterilised glass jar. Place the pickle under the sun for 4 to 5 days. This pickle can be stored for upto 1 year.] | [Energy, 49 cal, Protein, 0.1 g, Carbohydrates, 3.8 g, Fiber, 0.2 g, Fat, 3.7 g, Cholesterol, 0 mg, Sodium, 1113.2 mg] | punjabi-aam-ka-achaar-3438r |
| rcp41323 | Punjabi Aloo Puri Recipe, Delhi Street Food | NA | NA | [boiled potato cubes, oil, chopped onions, chopped garlic (lehsun), chopped ginger (adrak), chopped green chillies, chopped tomatoes, chilli powder, turmeric powder (haldi), garam masala, dried mango powder (amchur), chopped coriander (dhania), salt, whole wheat flour (gehun ka atta), oil, salt, oil] | 20 mins | 10 mins | [] | 4Makes 4 servings | NA | aloo puri recipe | aloo ki sabzi aur pooori | Punjabi aloo puri | Punjabi aloo sabzi | with 28 amazing images. aloo puri recipe, simple, spicy, piping hot potato curry (aloo sabzi) served with pooris, the Punjabi aloo puri is one of Delhi’s most favourite street foods. The mild crunch of onions, the unmistakable tang of tomatoes, the tongue-tickling flavour and appetizing aroma of spice powders like amchur, garam masala and others, come together beautifully with cubed potatoes, to enthral your taste buds in aloo ki sabzi aur pooori. I love to have this aloo puri recipe for a North Indian style dinner. However, this Punjabi aloo puri is a very popular Punjabi breakfast combination of poori + Punjabi aloo sabzi. This Punjabi aloo puri makes you drool and is totally irresistible, especially on cold winter days! You can also try other all-time favourites like Aloo Palak and Aloo Paratha. Enjoy aloo puri recipe | aloo ki sabzi aur pooori | Punjabi aloo puri | Punjabi aloo sabzi with detailed step by step photos. | [Heat the oil in a broad non-stick pan, add the onions, garlic, ginger and green chillies and sauté on a medium flame for 2 minutes., Add the tomatoes, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the chilli powder, turmeric powder, garam masala, dried mango powder and ¼ cup of water, mix well and cook on a medium flame for 1 to 2 minutes, whiles stirring occasionally., Add the potatoes, coriander, ½ cup water and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., To make puris, combine the whole wheat flour, oil and salt all and knead into a stiff dough using approx. 5 tbsp of water., Cover and keep aside for 10 to 15 minutes., Divide the dough into 12 equal portions and roll out each portion into a 75 mm. (3") diameter round., Heat the oil in a deep kadhai and deep-fry the puris a few at a time till they turn golden brown in colour from both the sides., Drain the puris on absorbent paper., Serve the puris hot with punjabi aloo sabzi.] | [Energy, 112 cal, Protein, 1.1 g, Carbohydrates, 9.8 g, Fiber, 1.3 g, Fat, 7.6 g, Cholesterol, 0 mg, Vitamin A, 315.1 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.6 mg, Vitamin C, 19.3 mg, Folic Acid, 17.6 mcg, Calcium, 32.1 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 9.7 mg, Potassium, 152.7 mg, Zinc, 0.2 mg] | punjabi-aloo-puri-recipe-delhi-street-food-41323r |
| rcp30928 | Punjabi Gajar ka Achar | NA | NA | [carrot, nigella seeds (kalonji), split fenugreek seeds (methi na kuria), split mustard seeds (rai na kuria), asafoetida (hing), chilli powder, turmeric powder (haldi), salt, mustard (rai / sarson) oil] | 10 mins | 2 mins | [Punjabi Raita | Punjabi Chutney | Achar, Pickles / Achar, Low Cal Pickles/ Sauces / Chutneys, Indian Party] | 4Makes 4 servings (14 tbsp ) | Punjabi | Punjabi gajar ka achar recipe | instant gajar ka achar | instant carrot pickle | with 18 amazing images. Punjabi gajar ka achar recipe is actually an instant gajar ka achar which is a North Indian carrot pickle. Looking for an economical achar to make, Punjabi gajar ka achar is the answer. Here we have got you a delicious and a very simple Punjabi gajar ka achar that is popular in North India. Pickles and achar are essential part of Indian meals. instant gajar ka achar have strength to enhance your simplest meals and make them flavourful. This yummy instant carrot pickle needs just a few minutes of your time. While people tend to think and assume of pickle making process as a long and tiring one, we offer a tasty and easy carrot pickle which can be prepared and relished in a jiffy. Punjabi gajar ka achar recipe is super quick and easy to make. Even an amateur cook cannot go wrong with this recipe. All you need to do is combine carrot, kalonji, split fenugreek seed and mustard seed, asafoetida, chili powder, turmeric powder and salt. Further, heat some mustard oil and pour over the carrot mixture. Mix well and your carrot pickle is ready to be relished! Make sure you use Indian or red carrot to prepare this pickle! To make the perfect instant gajar ka achar firstly buy the perfect carrot. Use carrots, which are fresh, firm and without blemish. Wash them thoroughly and wipe them with a clean cloth before use. Traces of water will make the pickle rancid. With a beautiful bright red colour, this pickle goes very well will rotis or parathas. It is best eaten the day it is made. But it must be kept in the refrigerator to make it last for 4 days. Punjabi gajar ka achar goes very well with plain paratha as you get the perfect taste of the achar. Enjoy Punjabi gajar ka achar recipe | instant gajar ka achar | instant carrot pickle | with detailed step by step recipe photos and video below. | [To make punjabi gajar ka achar, combine all the ingredients, except the oil, in a bowl and mix well. Keep aside., Heat the mustard oil in a small pan, add it to the carrot mixture and mix well., Serve the punjabi gajar ka achar immediately or keep refrigerated till use., This punjabi gajar ka achar stays fresh for 3 to 4 days., Indian or red carrots are ideal to use for this pickle.] | [Energy, 17 cal, Protein, 0.1 g, Carbohydrates, 0.7 g, Fiber, 0.3 g, Fat, 1.6 g, Cholesterol, 0 mg, Sodium, 196 mg] | punjabi-gajar-ka-achar-30928r |
| rcp1448 | Punjabi Garam Masala | NA | Veg | [cumin seeds (jeera), cardamoms (elaichi), black peppercorns (kalimirch), coriander (dhania) seeds, fennel seeds (saunf), cloves (laung / lavang), cinnamon (dalchini), bayleaves (tejpatta), caraway seeds (shahjeera), nutmeg (jaiphal) powder, dried ginger (soonth) powder] | 10 mins | 3 mins | [Cooking Basics, Punjabi Sabzis, Punjabi Pulao | Punjabi Rice, Biryani, Mixer, Kadai Veg] | 2Makes 1.75 cups | Punjabi | Punjabi garam masala powder recipe | North Indian garam masala recipe | garam masala for sabzis | with 20 amazing images. Punjabi garam masala powder is a must-have item, which you ought to prepare and store before trying your hand at Punjabi cooking! You can store Punjabi Garam Masala in an air-tight container for upto a year but if you do not have the time or inclination to make it, use any garam masala available in the market. There is no single/standardized Punjabi garam masala recipe. The ingredients differ according to the region based on locally available products as well as individuals preference. The garam masala recipe given below has some popular ingredients that you will see on a packet of readymade garam masala. We have used this Punjabi Garam Masala in recipes like Paneer Tikki Pasanda, Kadhai Paneer, Achari Baingan, Palak Chole and many other Indian recipes. Punjabi garam masala is available in the smallest of shops in India and in Indian stores across the world. This North Indian garam masala recipe will help you understand how to make it, so you can make it in small batches at home to enjoy the boosted aroma and flavour that only freshly-made garam masalas can give. Enjoy how to make Punjabi garam masala powder recipe | North Indian garam masala recipe | garam masala for sabzis | with detailed step by step photos and video below. | [To make punjabi garam masala, combine all the ingredients, except the dried ginger powder in a broad non-stick pan and dry roast on a medium flame for 2 to 3 minutes, while stirring continuously. Keep aside to cool., Grind in a mixer to a smooth fine powder., Transfer the powder into a bowl, add the ginger powder and mix well., Sieve the powder well and discard the left over coarse powder and store the punjabi garam masala in an air-tight container., Use the punjabi garam masala as required.] | [Not Given] | punjabi-garam-masala-1448r |
| rcp30901 | Punjabi Kadhi, Healthy Punjabi Besan Kadhi | Lunch | NA | [curd (dahi), besan (bengal gram flour), oil, cloves (laung / lavang), cumin seeds (jeera), asafoetida (hing), curry leaves (kadi patta), chopped garlic (lehsun), sliced onions, turmeric powder (haldi), chopped green chillies, salt, chopped coriander (dhania)] | 10 mins | 20 mins | [Punjabi Dals | Punjabi Kadhis, Indian Lunch, Celebration Dals, Kadhi recipes from all across India, Indian Party, Lunch Kadhi] | 4Makes 4 servings | Punjabi | Punjabi kadhi recipe | Punjabi besan kadhi | healthy Punjabi kadhi | with 20 amazing images. Every state in India has their own kadhi and Punjab, also has its very own kadhi known as Punjabi Kadhi or Punjabi besan kadhi. A preparation of curds, besan, onions and masalas the Punjabi Kadhi is ready in a jiffy. Long and tiring day at work? We can surely rely on this recipe as it is easy and quick. Punjabi kadhi is made with the most basic ingredients. The first step is to make the curd-besan mixture. Next, we have tempered it with cumin seeds, curry leaves, asafoetida, onion, garlic, green chilies and turmeric. You can also temper the Punjabi kadhi with ghee and do not skip garlic out as it provides amazing taste and aroma to the kadhi. Lastly, garnish with coriander leaves and serve hot. Usually Punjabi kadhi is made in 2 different ways, some people prefer adding pakora’s and hence called Punjabi pakora kadhi. This delicacy is often made in north Indian households. Punjabi Besan kadhi provides a welcome change in menu especially when one gets bored from daily routine of eating dal and vegetables. Some basic notes on Punjabi kadhi recipe. 1. Add besan. It helps in thickening the Punjabi kadhi. 2. The addition of garlic adds nice aroma and flavors to the Punjabi kadhi, so do not skip it. 3. If the healthy Punjabi kadhi tends to thicken so add some water to make of desired consistency. See why we think this is a healthy Punjabi kadhi? Made mainly from curds and besan, both are healthy ingredients. Curds help in digestion as it has very good bacteria. Probiotics in curds acts as a mild laxative but, in case of diarrhoea and dysentery, it is a boon, if curd is used with rice. Besan has more good fat than whole wheat flour and also higher protein content. Rich in complex carbohydrates and with a low glycemic index, besan is good for diabetics too. Punjabi Kadhi makes a delicious sunday lunch when served with plain steamed rice. Enjoy how to make Punjabi kadhi recipe | Punjabi besan kadhi | healthy Punjabi kadhi | with detailed step by step photos and video below. | [To make the for the punjabi kadhi recipe, whisk the curds and besan in a bowl till smooth. Keep aside., Heat the oil in a pan and add the cloves and cumin seeds., When the seeds crackle, add the asafoetida, curry leaves and garlic and sauté on a medium flame for a minute., Add the onions and saute for 2 minutes., Add the curds-besan mixture, 1½ cups of water and turmeric powder, mix well and cook for 1 to 2 minutes., Add the salt and green chillies and simmer on a slow flame for more 8 to 10 minutes or till the kadhi thickens., Serve the punjabi kadhi hot garnished with coriander.] | [Energy, 137 cal, Protein, 4.1 g, Carbohydrates, 6.4 g, Fiber, 0.6 g, Fat, 8.8 g, Cholesterol, 12 mg, Sodium, 17.1 mg] | punjabi-kadhi-healthy-punjabi-besan-kadhi-30901r |
| rcp228 | Punjabi Missi Roti, How To Make Punjabi Missi Roti | BreakFast | NA | [whole wheat flour (gehun ka atta), besan (bengal gram flour), chopped onions, chopped green chillies, carom seeds (ajwain), chopped coriander (dhania), oil, salt, whole wheat flour (gehun ka atta), oil] | 10 mins | 25 mins | [Punjabi roti recipes | Punjabi parathas, Rajasthani Roti / Puri / Paratha, Dinner, Breakfast Theplas, Parathas, Indian Rotis, Indian Tawa, Indian Party] | 10Makes 10 rotis | Rajasthani | Punjabi missi roti recipe | Punjabi missi paratha | how to make Punjabi style missi roti | missi roti Punjabi breakfast | with 20 amazing images. Punjabi missi roti recipe | Punjabi missi paratha | how to make Punjabi style missi roti | missi roti is a satiating Indian breakfast recipe had with a bowl of curds. Learn how to make Punjabi style missi roti. A famous North Indian dish, Punjabi missi paratha is made with a blend of whole wheat flour and besan and a bouquet of additives like ajwain, coriander leaves and onion, which give out a very appetizing aroma when cooked to perfection. The onions give a nice taste and crunch to Punjabi missi roti. To make Punjabi missi roti, combine all the ingredients in a deep bowl and knead into a stiff dough using enough water (approx. ½ cup). Divide the dough into 10 equal portions. Roll out a portion of the dough into 100 mm. (4") diameter thick circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the roti using a little oil, till it turns golden brown in colour from both sides. Repeat steps 3 and 4 to make 9 more rotis. Serve hot. We all wake up hungry, and we all deserve to have breakfast, irrespective of how busy we are. On days when you need to have a heavy breakfast, these missi roti Punjabi breakfast are an ideal option to indulge into. A bowl of curd, raita and a pickle is all you need to accompany with this Punjabi style missi roti. Try out recipe of easy pudina raita and you are all set for a hearty meal. You will never again give a valid excuse for skipping breakfast. Tips for Punjabi missi roti. 1. Make sure you roll the rotis little thickly and cook them till brown spots appear. 2. These are best served immediately upon cooking. 3. Health conscious people can use 1 tsp oil for kneading the dough and also cook each roti with only ¼ tsp of oil. Enjoy Punjabi missi roti recipe | Punjabi missi paratha | how to make Punjabi style missi roti | missi roti Punjabi breakfast | with step by step photos. | [To make punjabi missi roti, combine all the ingredients in a deep bowl and knead into a stiff dough using enough water (approx. 1/2 cup)., Divide the dough into 10 equal portions., Roll out a portion of the dough into 100 mm. (4") diameter thick circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the roti using a little oil, till it turns golden brown in colour from both sides., Repeat steps 3 and 4 to make 9 more punjabi missi rotis.] | [Energy, 143 cal, Protein, 4.9 g, Carbohydrates, 19.1 g, Fiber, 3.4 g, Fat, 5.4 g, Cholesterol, 0 mg, Sodium, 14.2 mg] | punjabi-missi-roti-how-to-make-punjabi-missi-roti-228r |
| rcp42519 | Punjabi Mooli Stuffed Paratha | Lunch | NA | [whole wheat flour (gehun ka atta), oil, salt, grated radish (mooli), carom seeds (ajwain), grated ginger (adrak), turmeric powder (haldi), chilli powder, coriander (dhania) powder, garam masala, dried mango powder (amchur), chopped coriander (dhania), whole wheat flour (gehun ka atta), salt, whole wheat flour (gehun ka atta), butter] | 10 mins | 20 mins | [Punjabi Breakfast, Breakfast Theplas, Parathas, Tava, Quick Rotis / Parathas, Indian Travel Food Paratha, Lunch Paratha] | 4Makes 4 parathas | Punjabi | Punjabi mooli stuffed paratha recipe | radish stuffed paratha | Punjabi mooli ke parathe | mooli paratha dhaba style | with 35 amazing images. Punjabi mooli stuffed paratha recipe | radish stuffed paratha | Punjabi mooli ke parathe | mooli paratha dhaba style is a satiating meal in itself. Learn how to make radish stuffed paratha. To make Punjabi mooli stuffed paratha, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside. For the mooli stuffing, combine the radish and little salt in a deep bowl and mix well. Cover with a lid and keep aside for 15 minutes. Squeeze out all the extra water by pressing the radish between your palms. Keep aside. Heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds. Add the ginger and radish and sauté on a medium flame for 30 seconds. Add the chili powder, turmeric powder, coriander powder and little salt and sauté on a medium flame for 2 minutes. Switch off the flame, transfer the mixture into a deep bowl, add the coriander, garam masala and dried mango powder and mix well. Keep aside. Divide the mooli stuffing into 4 equal portions. Keep aside. Divide the dough into 4 equal portions. Roll out a portion of the dough into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling. Place a portion of the mooli stuffing in the centre of the circle. Bring together all the sides in the centre and seal it tightly and flatten it. Roll out again into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the paratha on a medium flame using 1 tsp of oil, till golden brown spots appear on both the sides. Repeat steps 3 to 6 to make 3 more parathas. Serve hot with fresh curds and pickle. You can’t resist having a go at these Punjabi mooli ke parathe even as you are cooking them for your family, because the aroma is so tempting and the flavour, oh, it’s almost addictive! The whole wheat parathas are stuffed with grated radish cooked with a range of spices and spice powders. The whole wheat flour dough of mooli paratha dhaba style is also enhanced with a dash of carom seeds, which get toasted and give out an awesome aroma when the parathas are cooked. Radish is available in plenty in Punjab, and this stuffed paratha is a regular breakfast affair there. Topped with a dollop of butter, the radish stuffed paratha is usually relished at meal times with a cup of curds and some pickle. Try other paratha recipes like Aloo Paratha or Gobi Paratha. Tips for Punjabi mooli stuffed paratha. 1. Ensure to add salt and remove water from radish. This makes the stuffing free of excess water, which makes rolling the paratha easier. 2. The dough should be soft to get smooth finished parathas. 3. To carry them is dabba, cool them completely and pack in an aluminium foil and then in an air tight dabba. Pack pickle is a separate small dabba. Enjoy Punjabi mooli stuffed paratha recipe | radish stuffed paratha | Punjabi mooli ke parathe | mooli paratha dhaba style | with step by step photos. | [Combine all the ingredients in a deep bowl and knead into a soft dough using 1/2 cup water. Keep aside., Combine the radish and little salt in a deep bowl and mix well. Keep aside for 15 minutes., Squeeze out all the extra water by using a muslin cloth., Transfer the squeezed radish into a bowl and all the remaining masalas and mix well. Keep aside., To make punjabi mooli stuffed paratha, divide the mooli stuffing into 4 equal portions. Keep aside., Divide the dough into 4 equal portions., Roll out a portion of the dough into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling., Place a portion of the mooli stuffing in the centre of the circle. Bring together all the sides in the centre and seal it tightly and flatten it., Roll out again into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the paratha on a medium flame using 1 tsp of butter, till golden brown spots appear on both the sides., Repeat steps 3 to 6 to make 3 more parathas., Serve the punjabi mooli stuffed paratha hot with fresh curds and pickle.] | [Energy, 155 cal, Protein, 2.8 g, Carbohydrates, 15.5 g, Fiber, 1.3 g, Fat, 9.1 g, Cholesterol, 0 mg, Sodium, 17.9 mg] | punjabi-mooli-stuffed-paratha-42519r |
| rcp8679 | Punjabi Pakoda Kadhi | Dinner | NA | [besan (bengal gram flour), chopped coriander (dhania), chopped onions, chilli powder, coriander (dhania), turmeric powder (haldi), cumin seeds (jeera), chopped green chillies, salt, oil, curd (dahi), besan (bengal gram flour), turmeric powder (haldi), salt, oil, cumin seeds (jeera), cloves (laung / lavang), cinnamon (dalchini), fenugreek (methi) seeds, coriander (dhania) seeds, whole dry kashmiri red chillies, ginger-green chilli paste, chilli powder, fried onions, chopped coriander (dhania)] | 15 mins | 28 mins | [Punjabi Dals | Punjabi Kadhis, Indian Lunch, Kadhi recipes from all across India, Indian Party, Pan, Birthday Party Main Dishes, Dinner Curry] | 6Makes 6 servings | Punjabi | Punjabi pakora kadhi | kadhi pakora | Punjabi pakoda kadhi recipe | with 25 amazing images. Punjabi pakora kadhi is made with freshly prepared pakodis of besan perked up with coriander, green chillies and these pakodis are floated in a mouth-watering kadhi. The Punjabi pakora kadhi is quite richly flavoured with an assortment of spices ranging from cloves and cinnamon to fenugreek and coriander seeds, and the pakoras are an added attraction that make the kadhi pakora thoroughly irresistible! Make sure you simmer the Punjabi pakoda kadhi for just a minute or two after adding the pakodas so that they absorb the flavours but do not become soggy. Notes and important tips on Punjabi pakora kadhi. 1. Put the besan in a deep bowl. It is better to sieve the besan and use it as it will avoid the grainy particles. This is the main ingredient for the pakodas for the Punjabi Pakoda Kadhi. 2. Add approximately 1/4 cup of water. Always add water little by little as more water will make the batter very thin resulting in the pakoras coming out shapeless and falling apart in the oil and less water will result in a thick batter that will be raw in taste after frying. Hence the batter should be of a medium consistency, not too thick, not too thin. 3. Heat the oil in a deep non-stick pan, drop spoonfuls of the batter into the oil and deep fry a few pakodas at a time on a medium flame. The oil should be hot as the pakodas need to be fried in hot oil to get a nice golden brown colour and proper texture. 4. Mix well and cook on a slow flame for 8 to 10 minutes, while stirring occasionally. The kadhi has to boil a little bit atleast for the rawness of the besan and curd to go away. Besides Punjabi Pakoda Kadhi, dals also hold an important place in Punjabi meals, check out the popular Punjabi dal recipes like Dal Makhani , Panchratni Dal and many more. Enjoy how to make Punjabi pakora kadhi | kadhi pakora | Punjabi pakoda kadhi recipe | with detailed step by step photos and video below. | [Combine all the ingredients along with approx. 1/4 cup of water in a deep bowl and mix well to make a thick batter., Heat the oil in a deep non-stick pan and drop spoonfuls of the batter into the hot oil and deep-fry a few at a time till they turn golden brown in colour from all the sides., Drain on an absorbent paper and keep aside., Combine the curds, besan, turmeric powder, salt and 2 cups of water in a deep bowl and whisk well using a whisk. Keep aside., Heat the oil in a deep non-stick pan, add the cumin seeds, cloves, cinnamon, fenugreek seeds, coriander seeds and kashmiri dry red chillies and sauté on a medium flame for 1 minute., Lower the flame, add the curds-besan mixture, ginger-green chilli paste, chilli powder and a little salt, mix well and cook on a slow flame for 8 to 10 minutes, while stirring occasionally. Keep aside., To make punjabi pakoda kadhi, just before serving, re-heat the kadhi, add the fried onions and cook on a medium flame for 2 minutes, while stirring occasionally., Add the pakodas, mix gently and cook on a medium flame for 5 minutes, while stirring occasionally., Serve the punjabi pakoda kadhi immediately garnished with coriander.] | [Energy, 276 cal, Protein, 10.1 g, Carbohydrates, 24.2 g, Fiber, 5.4 g, Fat, 13.8 g, Cholesterol, 10.7 mg, Sodium, 38.7 mg] | punjabi-pakoda-kadhi-8679r |
| rcp42893 | Punjabi Rajma Chawal, Instant Indian Pot Rajma | Dinner | Veg | [cooked long grain rice (basmati chawal), rajma (kidney beans), bay leaves (tejpatta), cinnamon (dalchini), salt, ghee, cumin seeds (jeera), cardamoms (elaichi), garlic (lehsun) paste, ginger (adrak) paste, chopped onions, tomato pulp, tomato puree, turmeric powder (haldi), chilli powder, cumin seeds (jeera) powder, coriander (dhania) powder, sliced green chillies, garam masala, fenugreek (methi) leaves, chopped coriander (dhania)] | 25 mins | 35 mins | [Punjabi Sabzis, One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba, Indian Party, Indian Pulses, North Indian Dinner] | 3Makes 3 servings | Punjabi | rajma chawal recipe | perfect Punjabi rajma chawal | instant Indian pot rajma | kidney bean curry with rice | with 42 amazing images. rajma chawal recipe | perfect Punjabi rajma chawal | instant Indian pot rajma | kidney bean curry with rice is a delicacy you will surely be greeted with for Sunday morning lunch in Punjab. Learn how to make perfect Punjabi rajma chawal. To make rajma chawal, soak the rajma in enough water for 8 hours. Drain. Put the soaked and drained rajma in a pressure cooker, add bayleaves, cinnamon, 2 cups of water and salt, mix well and pressure cook it for 3 to 4 whistles or till cooked. Keep aside. Heat the ghee in a deep non-stick pan, add the cumin seeds and big cardamom and sauté on a medium flame for 30 seconds. Add the garlic paste and ginger paste and sauté on a medium flame for 1 minute. Add the onions and sauté on a medium flame for 2 to 3 minutes. Then to make perfect Punjabi rajma chawal add the fresh tomato pulp, tomato puree, turmeric powder, chilli powder, cumin seeds powder, coriander powder and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Add the cooked rajma along with the water and green chillies, mix well and cook on a medium flame for 5 to 6 minutes, while stirirng occasionally. Add garam masala and dried fenugreek leaves, mix well and cook on a medium flame for 1 minute, while stirirng occasionally. Garnish with coriander and serve hot with steamed rice. Like sambar-rice is to South Indians, rajma chawal is to North Indian. Kidney beans is one such ingredient which is sure to be found in every kitchen in Delhi. Whether you have a food tour on the streets, dhabas or restaurants in this city, rajma chawal tops their chart as it is perceived as a 'comfort food'. The secret behind the instant Indian pot rajma is a wise selection of everyday ingredients like ginger paste and garlic paste and host of spice powders like turmeric powder, chilli powder, cumin seeds powder and coriander powder which have been used in the right proportions to impart an immense flavour. The perfect Punjabi rajma chawal is served with rajma topped on top of steamed rice. And the best thing about this one dish meal is served with onions and pickle and doesn't hurt your pocket as it is priced Rs. 50 onwards on the streets on dhabas. Serve kidney bean curry with rice with a glass of sweet lassi or salted lassi and you are all set till dinner. Tips to make rajma chawal. 1. Sauté the masala on a medium flame for 4 to 5 minutes. Frying fast prevent the masala from burning. 2. You can adjust the consistency of the rajma as per your choice. 3. You can pressure cook rajma 1 day prior and keep in the fridge. 4. You can make the fresh tomato pulp in advance and keep. Enjoy rajma chawal recipe | perfect Punjabi rajma chawal | instant Indian pot rajma | kidney bean curry with rice | with step by step photos. | [To make rajma chawal, soak the rajma in enough water for 8 hours. Drain., Put the soaked and drained rajma in a pressure cooker, add bayleaves, cinnamon, 2 cups of water and salt, mix well and pressure cook it for 3 to 4 whistles or till cooked. Keep aside., Heat the ghee in a deep non-stick pan, add the cumin seeds and big cardamom and sauté on a medium flame for 30 seconds., Add the garlic paste and ginger paste and saute on a medium flame for 1 minute., Add the onions and saute on a medium flame for 2 to 3 minutes., Add the fresh tomato pulp, tomato puree, turmeric powder, chilli powder, cumin seeds powder, coriander powder and salt, mix well and cook on a medium flame for 4 to 5 minutes ,while stirring occasionally., Add the cooked rajma along with the water and green chillies, mix well and cook on a medium flame for 5 to 6 minutes, while stirirng occasionally., Add garam masala and dried fenugreek leaves, mix well and cook on a medium flame for 1 minute, while stirirng occasionally., Garnish with coriander and serve hot with steamed rice.] | [Energy, 626 cal, Protein, 19.7 g, Carbohydrates, 113.9 g, Fiber, 8.6 g, Fat, 10.1 g, Cholesterol, 0 mg, Sodium, 23.5 mg] | punjabi-rajma-chawal-instant-indian-pot-rajma-42893r |
| rcp41404 | Punjabi Reshmi Paratha | Dinner | NA | [plain flour (maida), carom seeds (ajwain), ghee, milk, salt, ghee] | 15 mins | 20 mins | [Punjabi roti recipes | Punjabi parathas, Dinner, Parathas, Indian Party, Tava, Lunch Paratha, North Indian Dinner] | 8Makes 8 parathas | Punjabi | A sumptuous paratha from the kitchens of Punjab, which is characterized by its delightful texture and the appetizing aroma and taste of ajwain. A lot of small things add up to the fabulousness of the Punjabi Reshmi Paratha. Right from the addition of milk and ghee to the dough, to the consistency of the dough and the way it is rolled, everything contributes to the excellent taste and texture that you are about to experience. You can enjoy this awesome Indian bread with recipes like the Kadai Paneer Subzi , and the Phoolgobhi aur Mutter ki Kari . | [Combine the plain flour, ajwain and salt in a deep bowl, mix well and keep aside., Heat 2 tsp ghee in small non-stick pan on a medium flame till hot., Add the ghee to the flour mixture, mix well using your hands, till it looks like bread crumbs., Knead into a semi-soft dough using milk, cover it with a lid and keep aside for 10 minutes., Divide the dough into 8 equal portions., Roll each portion into a 150mm. (6”) diameter circle, without using any flour or ghee., Put ½ tsp ghee and spread it evenly over it., Fold into half to form a semi- circle and fold again to form a triangle., Roll out the triangular paratha without using any flour for rolling., Heat a non-stick tava (griddle) and cook each paratha on both the sides, using a little ghee, till its golden brown from both the sides., Cool slightly and serve immediately.] | [Energy, 99 cal, Protein, 1.4 g, Carbohydrates, 7.9 g, Fiber, 0 g, Fat, 6.7 g, Cholesterol, 1 mg, Sodium, 2.1 mg] | punjabi-reshmi-paratha-41404r |
| rcp30873 | Punjabi Samosa, Punjabi Veg Samosa Recipe | Snacks | NA | [plain flour (maida), oil, carom seeds (ajwain), salt, cumin seeds (jeera), fennel seeds (saunf), coriander (dhania) seeds, oil, asafoetida (hing), green chilli paste, ginger (adrak) paste, boiled potato cubes, boiled green peas, dried mango powder (amchur), pomegranate (anardana) powder, garam masala, dried fenugreek leaves (kasuri methi), salt, chopped coriander (dhania), oil, green chutney, khajur imli ki chutney] | 15 mins | 25 mins | [Punjabi Swadisht Nashta, Indian Snacks for Entertaining, Chaat, Deep-fried Indian Starters, Evening Tea Snacks, Diwali, Raksha - Bandhan] | 10Makes 10 samosas | Punjabi | Punjabi samosa | authentic Punjabi samosa | Punjabi veg samosa | aloo samosa | with amazing 25 images. Local 'halwaais' frying mouthwatering samosas in huge kadhai is a common sight in nearly any part of India. Golden brown and crispy on the outside and soft and spicy on the inside Punjabi Samosas taste as good as they look. The traditional Punjabi Samosa is large and its filling is mainly made up of potatoes and peas. You can even add chopped cashew nuts and raisins to make them a rich and tasty snack. For that extra zing to Punjabi veg samosa you can also add some anardaana or black salt to the filling mixture. Also, while frying Punjabi samosa adjust the flame as needed for different batches as the oil should be medium hot and do not overcrowd the pan. Piping hot Punjabi samosas taste amazing with Khajur imli ki chutney or spicy green chutney. You can even top them with hot chole to make Chole Samosa Chaat. Other than that with a drizzle of coconut kadhi, you can make a unique Samosa Kadhi Chaat. Notes and tips on Punjabi samosa recipe. 1. Dough for samosa should be stiff which makes samosa’s flaky and crispy. 2. Press the stuffing lightly in the cone to prevent the air pockets. 3. Ensure that the edges of the samosa are sealed properly so that the stuffing doesn’t come out while frying. For others who don’t like complicated chaats, you can make this easy and quick Samosa Chaat smeared with whisked curd and chutney. Apart from these chaats, Mumbaikars make various sandwiches by stuffing samosa between bread slices. Try these fabulous Samosa Chips Sandwich and Toasted Samosa Sandwich for a tasty and innovative evening snack. You can make different stuffings of your choice and make varieties of samosa. Our website also has other samosa variants like the Mini Spinach and Cheese Samosa Hariyali Samosa, Chinese Samosa, Cheese and Spring Onion Samosa that you can try making at home. Learn to make Punjabi samosa | authentic Punjabi samosa | Punjabi veg samosa | aloo samosa | with detailed step by step photos below. | [In a deep bowl, add the plain flour and to it add oil., Now add carom seeds , salt and mix well., Using approx. ¼ cup water knead into a stiff dough., Cover the dough with a wet muslin cloth and keep aside for 15 to 20 minutes., In a broad non-stick pan, add the cumin seeds, fennel seeds and coriander seeds and dry roast on a medium flame for 2 minutes., Transfer into a mortal pestle and pound to a coarse powder. Keep aside., Heat the oil in a broad non-stick pan and add the asafoetida, coarsely crushed masala, and sauté on a medium flame for 1 minute., Add the green chilli paste, ginger paste and sauté on a medium flame for 30 seconds., Add the potatoes, green peas, dry mango powder, anardana powder, garam masala, dry fenugreek leaves and salt, mix well and cook on a medium flame for 3 to 4 minutes, while mashing it lightly using a back of a spoon., Add the coriander and mix well., Transfer the mixture to a bowl. Keep aside., Knead the dough well till smooth and elastic and divide the dough into 5 equal portions., Roll out a portion into a 250 mm. (10") height and width should be 175 mm. (7") diameter without using any flour., Cut it horizontally into 2 equal portions using a knife., Apply little water on the edges., Take a portion and join the edges to make a cone., Stuff the cone with approx. 3 tbsp of the stuffing, Pinch the edges together to seal it., Seal the edges completely to make the perfect triangular punjabi samosa using little more water., Repeat with the remaining dough and stuffing to make 9 more samosas., Heat the oil in a deep non-stick pan and deep-fry the punjabi samosas on a slow flame till they turn golden brown in colour from both the sides. Drain on absorbent paper., Serve the punjabi samosa hot with green chutney and khajur imli ki chutney.] | [Energy, 207 cal, Protein, 3.3 g, Carbohydrates, 21.4 g, Fiber, 1.5 g, Fat, 12 g, Cholesterol, 0 mg, Sodium, 5.5 mg] | punjabi-samosa-punjabi-veg-samosa-recipe-30873r |
| rcp637 | Puran Poli ( Gujarati Recipe) | Lunch | NA | [whole wheat flour (gehun ka atta), oil, toovar (arhar) dal, chopped jaggery (gur), saffron (kesar) strands, ghee, cardamom (elaichi) powder, whole wheat flour (gehun ka atta), ghee] | 10 mins | 60 mins | [Gujarati Roti, Thepla recipe collection, Jain Rotis, Jain Parathas, Whole Wheat Recipes, Indian Tiffin Box, Lunch box, Dabba, Indian Rotis, Traditional Indian Mithai, Holi recipes] | 15Makes 15 puran polis (15 puran poli ) | Gujarati | puran poli recipe | Gujarati puran poli | authentic puran poli | vedmi | with amazing 29 images. Puran poli is a famous sweet Indian flat-bread. There is the Gujarati puran poli and Maharashtrian puran poli ways of making it. The difference between two is the dals used, the Gujarati puran poli is made using toovar dal while the Maharashtrian puran poli uses chana dal. We focus here on how to make Gujarati puran poli? We have used simple ingredients like toovar dal, jaggery, saffron, ghee and elaichi to make Gujarati puran poli. The dough of Gujarati puran poli is made using whole wheat flour and oil. The perfect preparation of Gujarati puran poli is considered a highly-skilled task… an art actually! Its unique flavour and characteristic aroma can be attributed to the special Indian spices used. Gujarati puran poli is also known as vedmi in Gujarat and uppittu in Malayalam. puran poli is rich in flavours is a great option to be served in festive season. Puran poli has a lot many variations and is prepared in different ways in all across the country. Puran poli also works as a great tiffin treat, it is like wise loved by adults and kids. When i have left-over made from dinner, my family prefers having it next morning as breakfast with a hot cup of tea. You can also try other traditional Gujarati rotis like Padvali Roti, it tastes great with Aamras and Satpadi Roti which tastes awesome as it is or can be enjoyed with any subzi. Enjoy puran poli recipe | Gujarati puran poli | authentic puran poli | vedmi | with detailed step by step photos and video below. | [Combine the flour and oil in a bowl and knead into a soft dough using enough water., Divide the dough into 15 equal portions and keep aside., Dissolve the saffron in a 2 tsp water in a bowl, mix well and keep aside for 15 to 20 minutes., Combine the dal with 1½ cups of water in a presser cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Heat the ghee in a broad non-stick pan, add the dal and jiggery, mix well and cook on a medium flame for 10 to 12 minutes or till the mixture thickens, while stirring continuously and mashing at regular intervals., Add the cardamom powder and saffron-water mixture and mix well., Cool slightly and divide it into 15 equal portions. Keep aside., To make puran poli, roll out one portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling., Place a portion of the filling in the center and fold the edges of the dough over the filling. Pinch the edges together to seal the filling., Flatten the dough and roll again into a 100 mm. (4") diameter circle, using a little whole wheat flour for rolling., Cook on a tava (griddle) over a medium flame, till it turns golden brown in colour from both the sides., Repeat with the remaining dough and filling to make 14 more puran polis., Smear a little ghee on each puran poli and serve hot.] | [Energy, 195 cal, Protein, 4.6 g, Carbohydrates, 30.8 g, Fiber, 3.1 g, Fat, 6.3 g, Cholesterol, 0 mg, Sodium, 6.6 mg] | puran-poli--gujarati-recipe-637r |
| rcp37027 | Puran Poli, Maharashtrian Puran Poli Recipe | NA | NA | [chana dal (split bengal gram), chopped jaggery (gur), cardamom (elaichi) powder, nutmeg (jaiphal) powder, whole wheat flour (gehun ka atta), ghee, whole wheat flour (gehun ka atta), ghee] | 10 mins | 15 mins | [Maharashtrian Rotis / Polis, Maharashtrian Sweet Dishes, Maharashtrian Upvas (Fasting), Holi recipes, Gudi Padwa, Indian Party, Non-stick Pan] | 5Makes 5 puran poli | Maharashtrian | Maharashtrian puran poli recipe | puran poli | with 30 amazing images. Maharashtrian puran poli is eaten on festive occasions like Gudi Padwa and Holi where it is cooked by almost every Maharashtrian house. No festive menu in Maharashtra is complete without Maharashtrian puran poli! We show you how to make the puran poli mixture, dough for the puran poli and then how to make the Maharashtrian puran poli. Maharashtrian puran poli recipe is whole wheat flour polis with a succulent stuffing of cooked and sweetened chana dal are a delight to bite into, especially when they are hot and fresh off the tawa, resplendent with the rich aroma of ghee. You won’t need to use ghee to cook the Puran Poli, but it is a must to brush the poli with ghee after cooking and also to serve with another dollop of ghee! Enjoy the perfectly balanced sweetness and amazing texture of this traditional Maharashtrian delicacy. Maharashtrian puran poli is made normally for lunch and its very heavy to digest at night. At times the puran poli is dipped into a bowl of warm milk and enjoyed. During Holi, when a fire is lit up, a coconut and Maharashtrian puran poli are the traditional offerings to the goddess Holika. Gujarati Puran poli is made with toovar dal while Maharashtrian puran poli is made with chana dal. Adding nutmeg to Maharashtrian puran poli is a must for as it complements the taste of puran poli mixture. Tips to make Maharashtrian puran poli recipe. 1. Make sure the dal does not turn mushy at this stage. The chana dal should be cooked well and easily crushed between fingers. 2. The puran poli mixture should not have any grains of dal and should be dry enough. Learn to make Maharashtrian puran poli recipe | puran poli with step by step photos and video below. | [Combine the flour and ghee in a bowl and knead into a soft dough using enough water., Divide the dough into 5 equal portions and keep aside., Soak the chana dal for 30 minutes, drain and set aside., Combine the dal with enough water in a deep pan, and cook for 20 minutes. Drain the dal and set aside., Add the dal, jaggery, nutmeg and cardamom in a deep pan, mix well and cook on a medium flame for 5 to 8 minutes or till the jaggery melts, while stirring continuously and mashing at regular intervals., Cool completely and divide it into 5 equal portions. Keep aside., To make puran poli, roll out one portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling., Place a portion of the filling in the center and fold the edges of the dough over the filling. Pinch the edges together to seal the filling., Flatten the dough and roll again into a 200 mm (8”) diameter circle, using a little whole wheat flour for rolling., Cook on a tava (griddle) over a medium flame, till it turns golden brown in colour from both the sides. Apply 1 tsp ghee while cooking., Repeat with the remaining dough and filling to make 4 more puran polis., Smear a little ghee on each puran poli and serve hot.] | [Energy, 291 cal, Protein, 8.6 g, Carbohydrates, 52.1 g, Fiber, 7.4 g, Fat, 5.9 g, Cholesterol, 0 mg, Sodium, 22.8 mg] | puran-poli-maharashtrian-puran-poli-recipe-37027r |
| rcp41333 | Puri Bhaji, Poori Bhaji, Aloo Puri Recipe | BreakFast | NA | [boiled , peeled and chopped potatoes, oil, mustard seeds ( rai / sarson), curry leaves (kadi patta), sliced onions, turmeric powder (haldi), green chilli paste, lemon juice, chopped coriander (dhania), salt, whole wheat flour (gehun ka atta), oil, salt, oil] | 5 mins | 20 mins | [Maharashtrian, Maharashtrian Breakfast, Quick breakfast] | 3Makes 3 servings | Maharashtrian | puri bhaji | poori bhaji | Maharashtrian style puri with batata bhaji | puri + aloo bhaji recipe | with 28 amazing images. Puri Bhaji is a very popular breakfast or lunch dish in India, and is a one meal dish. Many Indians prefer Puri Bhaji over cereals. Puri is an unleavened deep fried golden brown Indian bread and Bhaji is a potato based dry Indian sabzi. Poori Bhaji is prepared in almost all regions of India, with just mild variations. Puri is made with basic ingredients that are easily available in every Indian household, like whole wheat flour, oil and salt. Dough is kneaded out of the ingredients, rolled and deep fried. Potato Bhaji is a versatile Indian dry subzi. Just as puri, aloo bhaji is also made with basic everyday ingredients like potatoes, onions, curry leaves, green chillies, coriander for freshness and lemon to get the tangy flavor. Bhaji can be served with dosa which makes with Masala Dosa, or you can also stuff the bhaji between 2 breads and make a sandwich out of it. My mother made stuffed idlis with the bhaji and it would taste super delicious. Some people also prefer having aloo bhaji with Chapati or Phulka. You would not miss this puri bhaji in any Indian restaurant breakfast menu. In North India, puri bhaji is must for breakfast and their aloo sabzi is with a tomato based gravy, whereas in Maharashtrian style puri with batata bhaji, the bhaji is dry and served garnished with grated fresh coconut. It is ideal for breakfast because it is easy and quick to make. Kids and adults love piping poori bhaji hot. Puri bhaji is also a popular Indian street food served as street snack. Those who have traveled in Indian railway would have definitely noticed puri bhaji served on railway station platform. When I was in hostel puri bhaji would be on menu once a week for breakfast which would be accompanied by halwa. Classic combo of mildly flavored Dry Indian potato side dish and hot puffy puris can also be served along with condiments like pickle and curd. Some people also prefer Puri Bhaji with laccha onions as accompaniment. Enjoy puri bhaji | poori bhaji | Maharashtrian style puri with batata bhaji with detailed step by step photos. | [Heat the oil in a broad non-stick pan or kadhai, add the mustard seeds and curry leaves and sauté on a medium flame for 30 seconds., Add the onions and sauté on a medium flame for 2 minutes., Add the turmeric powder and potatoes, mix well and cook on a medium flame for 1 to 2 minutes, while mashing it lightly with a back of the spoon., Add the green chilli paste, lemon juice, coriander and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside., Combine the whole wheat flour, oil and salt all and knead into a stiff dough using approx. 5 tbsp of water., Cover and keep aside for 10 to 15 minutes., Divide the dough into 12 equal portions and roll out each portion into a 75 mm. (3") diameter round., Heat the oil in a deep kadhai and deep-fry the puris a few at a time till they turn golden brown in colour from both the sides., Drain on absorbent paper and serve immediately., Serve the aloo bhaji hot with puris.] | [Energy, 748 cal, Protein, 10.5 g, Carbohydrates, 82.4 g, Fiber, 10.7 g, Fat, 43 g, Cholesterol, 0 mg, Sodium, 31.2 mg] | puri-bhaji-poori-bhaji-aloo-puri-recipe-41333r |
| rcp2808 | Puri for Pani Puri, Puri for Golgappa, Golgappa Puri | Snacks | NA | [semolina (rava / sooji), plain flour (maida), salt, soda, oil] | 5 mins | 30 mins | [Chaat, Evening Tea Snacks, Indian Party, High Tea Party] | 40Makes 40 puris | Indian | puri recipe for pani puri or puchka | golgappa puris | homemade puri for pani puri | with amazing 15 images. pani puri is one of the most famous Indian street food. We show you an easy puri recipe for pani puri to make. Ingredients to make homemade puri for pani puri are easily found in any Indian kitchen. puri recipe for pani puri is made from rava, plain flour, soda or water and ghee for deep frying. Always make a large batch of puris and store them in an airtight container which will last for at-least 15 days. We know that appalling feeling, of carefully selecting a pack of puris from the super market, only to come home and find that quite a few of them are cracked or even crushed! Stop relying on store-bought puris for your fantastic chaat creations. Few extra efforts and you get the most scrumptious and hygienic puri at home. Here is how you can make super-crisp and perfect Puri for Pani Puri, right at home. The semolina and plain flour dough is made with chilled soda, which makes the small puris to puff up while frying. The dough is rested and no water is used to knead the dough. While kneading the dough might look runny but with time semolina tends to absorb the dough and will make it semi-stiff. You can also use water to knead the dough but in case do not forget to add baking soda. Make sure you rest the dough with damp muslin cloth for a while and do not leave it uncovered as it my turn dry. Next, knead again. Divide and roll into a big circle and cut out 7 equal circles using a cookie cutter. Carefully drop in oil and let them fry. The puri's will puff up on their own, fry till golden brown and crisp from both the sides. Drain on absorbent paper, it is necessary to get rid of excessive oil as the puri for golgappa might turn soggy and greasy. Store the puri in an air-tight container and use as required. The amount of soda needed to make the dough will differ, depending on the quality of the semolina and flour, so be mindful when mixing. You will really relish the crisp texture of these golgappa puris. Always make a large batch of puris for pani puri or puchka or golgappa and store them in an airtight container which will last for at-least 15 days. Use these versatile puris to make Dahi Puri, Pani Puri Delight, Thai Pani Puri, Mumbai Roadside Pani-Puri and Chocolate Pani Puri. Enjoy puri recipe for pani puri or puchka | golgappa puris | homemade puri for pani puri | with detailed step by step recipe photos and video below. | [To make puri for pani puris, combine the semolina, plain flour and salt and knead very well using chilled soda to make a semi-stiff dough. Cover it with a damp muslin cloth and keep aside for 10 minutes., Knead and divide the dough into 4 equal portions., Roll a portion of the dough into 175 mm. (7”) diameter circle., Cut into 7 equal circles using a cookie cutter of approx. 37 mm. (1½“) to 50 mm. (2”) size., Repeat step 3 and 4 to make more circles. Keep doing till the dough is over and you get 40 circles in total., Heat the oil in a deep non-stick pan, deep- fry few circles at a time, and press it slightly using a perforated spoon till it puffs up and are golden brown in colour from both the sides., Remove and drain on an absorbent paper and store in an air-tight container. Use puris for pani puri as required., As you are rolling the puris out make sure you keep them covered with a damp muslin cloth.] | [Energy, 29 cal, Protein, 0.2 g, Carbohydrates, 1.5 g, Fiber, 0 g, Fat, 2.5 g, Cholesterol, 0 mg, Sodium, 0.4 mg] | puri-for-pani-puri-puri-for-golgappa-golgappa-puri-2808r |
| rcp4394 | Puris ( How To Make Pooris ) | BreakFast | Veg | [whole wheat flour (gehun ka atta), oil, salt, oil] | 5 mins | 15 mins | [Punjabi Breakfast, Bengali Rotis / Puri, Puris, Deep Fry, Gudi Padwa, Indian Party, Kadai Veg] | 12Makes 12 puris (12 puri ) | Punjabi | poori | puri | plain puri | whole wheat puri | soft poori | with 14 amazing images poori is unleavened deep fried Indian Bread. Simple basic ingredients available in all kitchens of India are used to make whole wheat puri like whole wheat flour, oil, salt and water. The puri is basically a deep-fried snack made with dough. The dough is made of flour, water and salt, sometimes perked up with a few spices or pureed veggies or greens. This dough is then shaped into small discs using a rolling pin and deep-fried. There are many varieties of puris such as plain puri, stuffed ones, and crispy jar snack puris that last for a week. Here we show you how to make poori. To deep-fry poori, heat the oil in a deep kadhai and carefully put 2-3 puris to fry at a time.The oil should neither be too hot or too cold. To check if the oil is at the right temperature or not, drop a small portion of dough in the oil. Puri perhaps one of the most well-known and versatile of Indian foods. It can be eaten for breakfast, snacks or a light meal. They are usually served as a side dish with subzi or curries especially made with potatoes. In Northern region, they are served with sooji halwa while in Western region, they are served with shrikhand or aamras. The most popular breakfast recipe with pooris in India has to be puri bhaji. Fluffy and golden brown whole wheat flour puris are served with a bhaji of potatoes perked up with everyday ingredients like onions, green chillies and lemon juice. Plain Puri is also served at special or ceremonial functions. When I was a child and we would have any function at home where there would be a lot of guests coming in, Puri is one dish that would definitely be on the menu, as poori is easy and quick to make and goes well with most Indian food. During Mango season, we always loved having Puri with Aamras. There are many variations to Puri, like Mango puri, Pudina Puri and Masala Puri. Enjoy how to make poori | puri | plain puri | whole wheat puri | soft poori with detailed step by step photos and video. | [To make puris, combine the whole wheat flour, oil and salt all and knead into a stiff dough using approx. 5 tbsp of water., Cover and keep aside for 10 to 15 minutes., Divide the dough into 12 equal portions and roll out each portion into a 75 mm. (3") diameter round., Heat the oil in a deep kadhai and deep-fry the puris a few at a time till they turn golden brown in colour from both the sides., Drain the puris on absorbent paper and serve immediately.] | [Energy, 101 cal, Protein, 1.3 g, Carbohydrates, 7.5 g, Fiber, 0.2 g, Fat, 7.4 g, Cholesterol, 0 mg, Sodium, 2.2 mg] | puris--how-to-make-pooris--4394r |
| rcp42278 | Purple Mogri Raita | NA | NA | [chopped purple radish pods (mogri), whisked curds (dahi), chopped coriander (dhania), cumin seeds (jeera) powder, black salt (sanchal), chilli powder, mustard (rai / sarson) powder, salt, oil, mustard seeds ( rai / sarson), asafoetida (hing)] | 10 mins | 0.30 mins | [Gujarati Kachumber / Chutneys / Achar, Side Dishes, Raitas, Indian Party, Foods to cook in December, Indian Winter Sabzis, Foods to cook in January] | 3Makes 3 servings | Gujarati | Have you been accosted by delightful mogris in the market this winter? Well, mogri is a delicious winter vegetable that is available in India. Known as radish pods, it is a special crop and is available in colours like purple and green. Mogri has a delightfully spicy taste, which must be enjoyed with minimal cooking as over-cooking tones down its natural spiciness. While it can be made into subzis and other dishes, a raita is the ideal way to enjoy this veggie. You are sure to relish this Purple Mogri Raita, which is perked up with a simple tempering and everyday spices. You can also try other recipes like Spinach and Mixed Sprouts Raita or Bhindi Raita . | [Combine the purple mogri, curds, coriander, cumin seeds powder, black salt, chilli powder, mustard powder and salt in a deep bowl and mix well. Keep aside., Heat the oil in a small non-stick pan, add the mustard seeds and asafoetida and sauté on a medium flame for 30 seconds., Pour the tempering over the raita and mix well., Refrigerate for atleast 1 hour and serve chilled.] | [Energy, 102 cal, Protein, 2.9 g, Carbohydrates, 3.4 g, Fiber, 0 g, Fat, 7 g, Cholesterol, 10.7 mg, Sodium, 13.2 mg] | purple-mogri-raita-42278r |
| rcp42279 | Purple Mogri Stir Fry, Radish Pods Stir Fry | NA | NA | [purple radish pods (mogri), oil, mustard seeds ( rai / sarson), asafoetida (hing), salt] | 2 mins | 1 mins | [Gujarati Kachumber / Chutneys / Achar, Side Dishes, Indian Stir Fry, Pickles / Achar, Indian Party, Quick Stir-Fries, Foods to cook in December] | 2Makes 2 servings | Gujarati | purple mogri stir fry recipe | Indian style radish pods stir fry | healthy purple mogri side dish | with 22 amazing images. purple mogri stir fry recipe | Indian style radish pods stir fry | healthy purple mogri side dish side dish is a simple, classic Indian dish with irresistible flavours. Learn how to make Indian style radish pods stir fry. To make purple mogri stir fry, heat the oil in a broad non-stick pan, add the mustard seeds and sauté on a medium flame for 20 seconds. Add asafoetida, radish pods and salt and mix well. Cover with a lid and cook on a high flame for 40 seconds. Serve immediately. The vibrant colour and mouth-watering flavour of mogri is sure to delight every diner! An exclusive winter vegetable, you must not miss out on making Indian style radish pods stir fry when it is in season. It can be enjoyed in many other forms like raitas, subzis and stir-fries. Perked up with a simple tempering of mustard seeds and asafoetida, this healthy purple mogri side dish is very easy to make, and it takes just a minute to cook because mogri must never be overcooked. The naturally spicy taste of mogri helps to perk up any meal that this accompaniment is served with! You can also try other stir-fries like Paneer, Mushroom and Cashew Stir Fry or Water Chestnuts and Purple Cabbage Stir Fry. Tips for purple mogri stir fry. 1. Make purple mogri stir fry only in the Indian winter months as this is the season when the quality is the best and the mogri is not hard. 2. Serve Indian style purple radish pods stir fry with bajra roti, jowar roti or roti. 3. Serve purple mogri stir fry with cauliflower stir fry sabzi or any Indian sabzi. Enjoy purple mogri stir fry recipe | Indian style radish pods stir fry | healthy purple mogri side dish | with step by step photos. | [To make purple mogri stir fry, heat the oil in a broad non-stick pan, add the mustard seeds and sauté on a medium flame for 20 seconds., Add asafoetida, radish pods and salt and mix well. Cover with a lid and cook on a high flame for 40 seconds., Serve the purple mogri stir fry immediately.] | [Energy, 36 cal, Protein, 0 g, Carbohydrates, 0 g, Fiber, 0 g, Fat, 4 g, Cholesterol, 0 mg, Sodium, 0 mg] | purple-mogri-stir-fry-radish-pods-stir-fry-42279r |
| rcp41331 | Puttu, Kerala Homemade Rice Puttu for Breakfast | Snacks | NA | [rice (chawal), salt, grated coconut, kerala papadum, bananas] | 10 mins | 3 mins | [South Indian Breakfast, Kerala Cuisine, Breakfast Idlis / Dosas / Uttapam, Indian Snacks for Entertaining, Evening Tea Snacks, Indian Party, Indian Birthday Party] | 4Makes 4 servings | Kerala | A timeless culinary treasure from the kitchens of Kerala, Puttu is one of the healthiest breakfasts you can think of! Made of steamed rice flour and grated coconut, Puttu has a unique taste and texture, which comes from the special container that it is steamed in. Traditionally, Puttu was steamed in coconut shells but now stainless steel puttu steamers are readily available in shops. Puttu can be made in a cup shape or cylindrical shape depending on the container used to steam it. You just need to make sure that you do not press the flour-mix tightly in the container, but just fill it loosely. If you pack it tightly, there will be no space for air to expand inside the flour and you will end up with hard Puttu. Serve the Puttu immediately after preparation, with a sweet or savoury side-dish. It tastes great with just jaggery and bananas, or can be served with Kadala Curry . | [Take a coconut shell, with 3 eyes. Break one of the eyes, to create a big hole and keep aside., Soak the rice in enough water in a deep bowl and keep aside for 1 hour., Drain the water completely using a strainer, and put the rice on a dry muslin cloth and allow it to dry completely for 30 minutes., Once dried, put the rice in the mixer and blend it to a fine coarse mixture., Put the coarse mixture in the sieve and sieve it. If there are left over rice in the sieve, you can blend it again and sieve it., Transfer the sieved flour and salt in a deep bowl, and sprinkle approx. ½ cup of water gradually, to form a mixture like bread crumbs., Heat the pressure cooker with enough water, close the lid, do not put the whistle and allow it to boil till the steam comes out from the top., Take the coconut shell, put 1 tbsp of coconut, ¼ of the rice mixture, again 1 tbsp of coconut and ¼ cup of rice mixture and spread it evenly. Make sure you do not press it while filling the shell., Place this coconut shell over the cooker’s whistle, by inserting it through the hole created, and allow it to cook on a medium flame for 5 to 6 minutes, till you can see the steam coming out of the puttu., Repeat step 8 and 9 to make 3 more puttus., Remove the shell carefully from the cooker, invert it on a serving plate and serve it immediately with kerala papadum and bananas.] | [Energy, 305 cal, Protein, 5.1 g, Carbohydrates, 49.8 g, Fiber, 5.5 g, Fat, 9.5 g, Cholesterol, 0 mg, Sodium, 8.6 mg] | puttu-kerala-homemade-rice-puttu-for-breakfast-41331r |
| rcp3636 | Pyaaz ki Kachori | Snacks | Veg | [plain flour (maida), ghee, salt, chopped onions, oil, nigella seeds (kalonji), fennel seeds (saunf), bayleaves (tejpatta), chopped green chillies, besan (bengal gram flour), coriander (dhania) powder, chilli powder, garam masala, salt, chopped coriander (dhania), oil] | 15 mins | 37 mins | [Rajasthani Naashta, Rajasthani Traditional Combinations, Evening Tea Snacks, Kadai Veg, Non-stick Pan, Kitty Party Snacks, Monsoon Snacks, Evening Snacks] | 12Makes 12 kachoris | Rajasthani | pyaz ki kachori recipe | onion kachori | Jaipur pyaz ki kachori | with 14 amazing images. pyaz ki kachori probably originated in Jaipur, Jodhpur but are today popular throughout Rajasthan. Very few households actually prepare these crisp, flaky deep-fried pyaz ki kachori stuffed with an onion filling. Steaming hot Pyaaz ki Kachoris or Aloo Pyaaz ki Kachoris are sold at most 'namkeen' shops in Rajasthan. Like all kachoris, they are eaten with a sweet and spicy tamarind chutney. When you think of popular food from the fabulous city of Jaipur then pyaz ki kachori comes to your mind immediately. Notes and tips on making the perfect pyaz ki kachori recipe. 1. Adding ghee to the pain flour will make the kachoris flaky and crispy. 2. Knead into a semi-soft dough using enough water. Knead it well for about 4 to 5 minutes. 3. Cover the dough of the Pyaaz ki kachori with a wet muslin cloth so that the surface of the dough does not become dry. Keep aside for 15 minutes. Resting allows the gluten strands to relax and makes rolling and shaping of the dough easier. 4. Roll the filled portion again carefully into a 63 mm. (2 ½ ") diameter circle. make sure that the filling does not spill out. You can prepare these kachoris ahead in time and re-heat them in an oven just before serving. They are perfect for an afternoon snack on a rainy day. Learn to make pyaz ki kachori recipe | onion kachori | Jaipur pyaz ki kachori | with step by step photos and video below. | [Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water. Knead well for 4 to 5 minutes., Cover the dough with a wet muslin cloth and keep aside for 15 minutes., Heat the oil in a broad non-stick pan, add the nigella seeds, fennel seeds, bayleaves, green chillies and onions and sauté on a medium flame for 5 minutes., Add the besan, coriander powder, chilli powder, garam masala and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Remove the mixture from the flame, add the coriander and mix well., Remove the bayleaves and discard them., Divide into 12 equal portions and keep aside., To make pyaaz ki kachori, divide the dough into 12 equal portions., Roll out each portion of the dough into a 75 mm. (3 ") diameter circle., Place one portion of the onion filling in the centre., Bring together all the sides, seal it tightly and remove any excess dough., Roll the filled portion again into a 63 mm. (2 ½ ") diameter circle, while ensuring that the filling does not spill out., Repeat steps 2 to 5 to make 11 more kachoris., Heat the oil in a deep non-stick pan and deep-fry 4 kachoris at a time, on a slow flame for 10 minutes, gently flipping them occasionally. Drain on an absorbent paper and keep aside., Repeat step 7 to deep-fry 8 more kachoris in 2 more batches., Serve the pyaaz ki kachori immediately.] | [Energy, 186 cal, Protein, 2.8 g, Carbohydrates, 17.5 g, Fiber, 0.6 g, Fat, 11.7 g, Cholesterol, 0 mg, Sodium, 4.9 mg] | pyaaz-ki-kachori-3636r |
| rcp2434 | Pyajo, Chana Dal Vada Topped with Coconut Curry | Snacks | Veg | [chana dal (split bengal gram), chopped green chillies, chopped onions, chilli powder, chopped coriander (dhania), salt, oil, boiled potato cubes, coconut milk (nariyal ka doodh), besan (bengal gram flour), ghee, cinnamon (dalchini), cloves (laung / lavang), chilli powder, salt, garlic chutney, sweet chutney, crushed potato wafers, chopped coriander (dhania)] | 20 mins | 25 mins | [South Indian Vada, Indian Snacks for Entertaining, One Dish Vegetarian Meals, International Curries, Deep Fry, Western Party] | 4Makes 4 servings (4 serving ) | South Indian | Pyajo is a delicious snack, with a wonderful blend of flavours and textures. Crispy chana dal vadas are topped with a mildly-flavoured coconut curry and peppy chutneys, and finally garnished in an innovative way with crushed potato wafers and coriander. The coconut milk is thickened with besan and flavoured with a few whole spices, to make a creamy curry with a mild but appreciable flavour. The overall effect is so exciting that you will feel like licking your fingers after the plate is wiped off! Serve the Chana Dal Vada topped with Coconut Curry immediately on preparation while the vadas are crisp and the curry is warm. | [Combine the chana dal and green chillies in a mixer and blend to a coarse mixture without using any water., Transfer the mixture into a deep bowl, add the onions, chilli powder, coriander and salt and mix well using your hands., Divide the mixture into 16 equal portions and shape each portion into 50 mm. (2”) diameter round flat vada., Heat the oil in a deep non-stick pan, and deep-fry a few vadas at a time and fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside., Combine the coconut milk, besan and 1 cup of water in a deep bowl and mix well. Keep aside., Heat the ghee in deep non-stick pan, add the cinnamon and cloves and sauté on a medium flame for few seconds., Add the coconut-besan mixture, chilli powder and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously., Add the potatoes, mix well and cook on a medium flame for 2 to 3 minutes. , while stirring occasionally. Keep aside., Place all the vadas on a serving dish., Pour the prepared potato and coconut curry evenly over it., Pour garlic chutney and sweet chutney evenly over it., Serve immediately garnished with potato wafers and coriander.] | [Energy, 513 cal, Protein, 12.3 g, Carbohydrates, 42.9 g, Fiber, 12.5 g, Fat, 32.6 g, Cholesterol, 0 mg, Vitamin A, 323.1 mcg, Vitamin B1, 0.3 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.9 mg, Vitamin C, 10.5 mg, Folic Acid, 82.4 mcg, Calcium, 44.3 mg, Iron, 3.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 40.8 mg, Potassium, 459.2 mg, Zinc, 1.1 mg] | pyajo-chana-dal-vada-topped-with-coconut-curry-2434r |
| rcp2403 | Pyaz Aur Anardane ki Roti | BreakFast | NA | [chopped onions, pomegranate seeds (anardana), whole wheat flour (gehun ka atta), chopped green chillies, ghee, salt, whole wheat flour (gehun ka atta), oil, curd (dahi), raita] | 10 mins | 20 mins | [Punjabi roti recipes | Punjabi parathas, Punjabi Breakfast, Breakfast Theplas, Parathas, Indian Rotis, Indian Tawa, Tava, Indian Travel Food Paratha] | 6Makes 6 rotis (10 roti ) | Punjabi | pyaz aur anardane ki roti recipe | anardana paratha | Indian anardana roti | Punjabi paratha with anardana - dhaba style | with 21 amazing images. To make pyaz aur anardane ki roti, combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water. Divide the dough into 6 equal portions and roll each portion into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each roti using a little oil till the rotis turn brown in colour from both the sides. Serve immediately with fresh curds or raita. An easy and tasty roti that is nevertheless a delicacy that you will enjoy and remember for a long while, the Indian anardana roti has an ultimate aroma and flavour unlike anything you have tasted before. While onion itself has a strong aroma, here the dried and roasted pomegranate seeds play a more notable role. We recommend that you make fresh anardana powder to enjoy the true authentic flavour of anardana paratha. Serve Punjabi paratha with anardana - dhaba style for breakfast, brunch or pair it with a bowl of fresh curd / raita to make a satiating meal. With not too much effort, you will have a flavoursome Indian meal on table which is easy to digest and nutritious too! Tips for pyaz aur anardane ki roti. 1. Since the ingredients are all mixed into the dough, make sure you chop the onions very finely to make rolling easy. 2. To make it healthy, cook each roti with ¼ tsp of oil, preferably peanut oil. Enjoy pyaz aur anardane ki roti recipe | anardana paratha | Indian anardana roti | Punjabi paratha with anardana - dhaba style | with step by step photos. | [To make pyaz aur anardane ki roti, combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water., Divide the dough into 6 equal portions and roll each portion into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook each roti using a little oil till the rotis turn brown in colour from both the sides, Serve the pyaz aur anardane ki roti immediately with fresh curds or raita.] | [Energy, 105 cal, Protein, 2.5 g, Carbohydrates, 15.6 g, Fiber, 2.5 g, Fat, 3.9 g, Cholesterol, 0 mg, Sodium, 4.4 mg] | pyaz-aur-anardane-ki-roti-2403r |
| rcp182 | Pyaz Aur Pudine ki Roti Or How To Make Onion and Mint Roti Recipe | Lunch | NA | [whole wheat flour (gehun ka atta), chopped onions, chopped mint leaves (pudina), chopped green chillies, salt, oil, ghee, curd (dahi)] | 10 mins | 20 mins | [Punjabi roti recipes | Punjabi parathas, Breakfast Theplas, Parathas, Indian Tiffin Box, Lunch box, Dabba, Indian Rotis, healthy Rotis / Parathas, Tava, Indian Travel Food Paratha] | 8Makes 8 rotis | Punjabi | pyaz aur pudine ki roti recipe | onion and mint paratha | healthy Indian onion and mint flatbread | with 12 amazing images. pyaz aur pudine ki roti, or onion and mint roti, is a flavorful and aromatic Indian flatbread that is packed with the fresh and vibrant flavors of onion and mint. This roti is a popular choice in North Indian cuisine and is a delicious option to accompany a variety of vegetarian dishes. To make pyaz aur pudine ki roti, finely chopped onions and fresh mint leaves are mixed into a dough made with whole wheat flour, spices, and salt. The addition of onions lends a sweet and savory flavor to the roti, while the mint adds a refreshing and minty aroma. The dough is then divided into portions, rolled out, and cooked on a griddle until golden brown and cooked through. pyaz aur pudine ki roti is not only tasty but also nutritious. Onions are rich in antioxidants and vitamins, while mint is known for its digestive and cooling properties. The whole wheat flour used in the dough provides fiber and essential nutrients, making this roti a wholesome and balanced meal option. Whether enjoyed for breakfast, lunch, or dinner, pyaz aur pudine ki roti can be served with a variety of side dishes such as curries, dals, or curd. The combination of flavors and textures in this roti makes it a delightful addition to any meal. Try this delicious and fragrant roti recipe for a twist on the traditional flatbread that is sure to impress your taste buds. Enjoy pyaz aur pudine ki roti recipe | onion and mint paratha | healthy Indian onion and mint flatbread | with step by step photos. | [To make pyaz aur pudine ki roti recipe, combine the whole wheat flour, onions, mint leaves, green chillies, salt and oil, mix well and knead to a stiff dough using enough water., Divide the dough into 8 equal portions and roll each portion into 125 mm. (5”) diameter rotis., Heat a non-stick tava (griddle) and grease it using ½ tsp of ghee or oil., Cook each roti on the tava and cook using little ghee or oil till brown spots appear on both the sides., Serve pyaz aur pudine ki roti immediately with fresh curds.] | [Energy, 143 cal, Protein, 4.1 g, Carbohydrates, 24.5 g, Fiber, 3.8 g, Fat, 3.8 g, Cholesterol, 0 mg, Sodium, 6.8 mg] | pyaz-aur-pudine-ki-roti-or-how-to-make-onion-and-mint-roti-recipe-182r |
| rcp2836 | Pyaz ka Samosa, Onion Samosa | Snacks | NA | [plain flour (maida), oil, salt, chopped onions, thick beaten rice (jada poha), turmeric powder (haldi), chilli powder, chopped green chillies, chaat masala, chopped coriander (dhania), cumin seeds (jeera) powder, sugar, salt, plain flour (maida), oil, green chutney, sweet chutney] | 20 mins | 30 mins | [Comfort Foods, Indian Snacks for Entertaining, Chaat, Deep-fried Indian Starters, Evening Tea Snacks, Deep Fry, Holi recipes] | 16Makes 16 samosas | Indian | pyaz ka samosa recipe | Hyderabadi onion samosa | onion samosa Ramzan Iftar special | with 31 amazing images. pyaz ka samosa recipe | Hyderabadi onion samosa | onion samosa Ramzan Iftar special brimming with flavour texture. Learn how to make Hyderabadi onion samosa. The moment someone mentions samosa, you immediately think of the satiating snack packed with a spicy potato filling. Well, this Hyderabadi onion samosa is quite different from the common fare, and will be a very exciting experience for you. While the plain flour cover is quite the same, the stuffing is very innovative, as it is made of beaten rice and onions perked up with coriander and spice powders. The chaat masala gives the stuffing a really peppy flavour, while the raw onions give a crunchy mouth-feel to the onion samosa. Serve this Ramzan Iftar special onion samosa immediately on preparation, to enjoy its fascinating crispness. Not only green chutney, but sweet chutney is what we recommend as accompaniments to these samosas. Tips for pyaz ka samosa. 1. A pinch of carom seeds can also be added to the dough along with salt and oil. This will boost the flavour and aroma. 2. To make the stuffing, finely chopped onions can be replaced with finely sliced onions. 3. After stuffing the samosa cone, remember to apply little water and seal well by pinching with your fingers. This will ensure that the stuffing does not spill out while deep frying. 4. The oil for deep frying should not be smoky hot, or else the samosa will get cooked from the outside immediately and not from the inside. Enjoy pyaz ka samosa recipe | Hyderabadi onion samosa | onion samosa Ramzan Iftar special | with step by step photos. | [Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water. Keep aside., To make pyaz ke samose, divide the stuffing into 16 equal portions., Divide the dough into 8 equal portions., Roll out a portion of the dough into 150 mm. X 75 mm. (6" x 3") diameter oval using a little plain flour for rolling., Cut the oval horizontally into 2 equal portions using a knife., Take a portion and join the edges to make a cone., Stuff the cone with a portion of the stuffing and apply little water on the edges to seal it., Repeat steps 3 to 6 to make 14 more samosas., Heat the oil in a deep non-stick kadhai and deep-fry 8 samosas on a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper., Repeat step 8 to deep-fry the remaining 8 more samosas., Serve the pyaz ke samose immediately with green chutney and sweet chutney.] | [Energy, 59 cal, Protein, 1.2 g, Carbohydrates, 10.2 g, Fiber, 0.2 g, Fat, 1.5 g, Cholesterol, 0 mg, Sodium, 2.1 mg] | pyaz-ka-samosa-onion-samosa-2836r |
| rcp5581 | Pyaz ki Roti, Healthy Pyaz ka Paratha | NA | NA | [whole wheat flour (gehun ka atta), powdered flaxseeds (alsi), pomegranate seeds (anardana), chopped onions, green chillies, oil, salt, oil] | 10 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Maharashtrian Rotis / Polis, healthy Rotis / Parathas, Indian Tawa, Tava, Quick Rotis / Parathas, High Fiber Foods for Kids] | 4Makes 4 rotis | Punjabi | pyaz ki roti recipe | pyaz ka paratha | pyaaz ki roti | pyaj wali roti | healthy onion roti | with 21 amazing images. pyaz ki roti is a delectable dish with a mix of basic ingredients which suits people of all ages. Learn how to make pyaj wali roti. pyaz ki roti is a simple preparation with the addition of pomegranate seeds to wheat flour, to enhance your fibre intake. This high fibre in pyaj wali roti makes it suitable for diabetics and women with PCOS also. To make pyaz ki roti, mix together all the ingredients and knead into a soft dough adding enough water. Divide the dough into 4 equal portions and roll out to a circle of 125 mm. (5") diameter. Cook on a non-stick pan till both sides are lightly browned, using a little oil. Repeat to make 3 more rotis. Serve hot with a subzi of your choice. Regular wheat flour roti is flavoured here with finely chopped onions. Quercetin, the main antioxidant in onion, exhibits anti-inflammatory properties to ward off the free radicals which would otherwise harm our healthy body cells. This in turn prevents the onset of various chronic diseases like cancer, heart diseases etc. People with existing heart disease can also benefit from this pyaaz ki roti. Those with high BP can restrict the amount of salt added and enjoy it. Further anardana and chopped green chillies and the other spices add just the right amount of zing to this healthy onion roti. These nourishing rotis, cooked with minimum oil will add value to your menu – be it breakfast or main meal like lunch or dinner. Tips for pyaz ki roti. 1. Chop the onions very finely so rolling becomes easier. 2. Serve immediately as they are cooked with a restricted quantity of oil. 3. Pair it with garlic chutney as a healthy accompaniment. Enjoy pyaz ki roti recipe | pyaaz ki roti | pyaj wali roti | healthy onion roti | with recipe below. | [To make pyaz ki roti, mix together all the ingredients and knead into a soft dough adding enough water., Divide the dough into 4 equal portions and roll each portion into a circle of 125 mm. (5") diameter., Heat a non-stick tava (griddle) and cook a roti, using ¼ tsp of oil, till it turns golden brown in colour from both the sides., Repeat to make 3 more rotis., Serve the pyaz ki roti hot with a subzi of your choice.] | [Energy, 168 cal, Protein, 5 g, Carbohydrates, 26.9 g, Fiber, 5.4 g, Fat, 5.2 g, Cholesterol, 0 mg, Sodium, 8.7 mg] | pyaz-ki-roti-healthy-pyaz-ka-paratha-5581r |
| rcp4345 | Pyaz ki Subzi | NA | NA | [baby onions, chilli powder, coriander (dhania) powder, fennel seeds (saunf), dried mango powder (amchur), oil, salt] | 10 mins | 10 mins | [Rajasthani Sabzi, Sukhi Sabzis] | 2Makes 2 servings (2 serving ) | Rajasthani | An aromatic onion vegetable flavoured with dry masalas. It makes an excellent side dish. | [Combine the chilli powder, coriander powder, fennel seeds, amchur and salt in a bowl and keep aside., Make criss cross slits on the onions and stuff with the masala mixture., Heat the oil in a non-stick pan, add the stuffed onions and cook over a slow flame for 7 to 8 minutes till the onions have softened and are lightly browned. Serve hot.] | [Energy, 135 cal, Protein, 2.2 g, Carbohydrates, 20 g, Fiber, 1.1 g, Fat, 5.2 g, Cholesterol, 0 mg, Sodium, 7.2 mg] | pyaz-ki-subzi-4345r |
| rcp4798 | Pyaz Tamater Tikkar | NA | Veg | [maize flour (makai ka atta), whole wheat flour (gehun ka atta), chopped spring onions, chopped tomatoes, ginger (adrak) paste, onion, grated garlic (lehsun), chopped coriander (dhania), chopped green chillies, chilli powder, ghee, salt, whole wheat flour (gehun ka atta), ghee oil] | 30 mins. | 20 mins. | [Punjabi roti recipes | Punjabi parathas, One Dish Vegetarian Meals, Indian Tawa, Tava, Snack Recipes for Kids] | 8Makes 8 tikkar. | Punjabi | A healthy roti that combines the goodness of maize and wheat, Tikkar brings in the flavors of Rajasthan to the table. The dough before leavened into rotis, is mixed with ginger, garlic, spring onions and tangy tomatoes, chillies and coriander. | [Combine the maize flour, wheat flour and salt., Add in the ghee and rub with your fingertips till the mixture resembles bread crumbs., Knead into a stiff dough using water., Cover the dough with a wet muslin cloth and leave aside for 20 minutes., Add all the remaining ingredients and knead well till smooth., Divide the dough in 8 equal portions., Roll out each portion into a circle of 125 mm. (5") diameter or a triangle of 6 mm. (¼") thickness using whole wheat flour., Cook each roti on a hot tava (griddle) using a little ghee or oil, till both sides are golden brown., Serve hot.] | [Not Given] | pyaz-tamater-tikkar-4798r |
| rcp5571 | Pyaz Wali Bhindi for Weight Loss, Diabetics, Heart | Dinner | NA | [sliced ladies finger (bhindi), oil, cumin seeds (jeera), sliced onions, ginger-green chilli paste, turmeric powder (haldi), salt, low fat curds (dahi)] | 15 mins | 15 mins | [Non-stick Pan, Quick Sabzis, Diabetic Sabzis, Healthy Heart Sabzi, Indian Travel Food Sabzi, Lunch Sabzi, Dinner Sabzi] | 2Makes 2 servings | Indian | healthy pyaz wali bhindi | pyaz wali bhindi recipe | okra onion sabzi | Punjabi pyaz wali bhindi | with amazing 15 images. healthy pyaz wali bhindi is a perfect low calorie version of the famous North-Indian pyaz wali bhindi recipe in which the ladies finger is tossed with sautéed onions. Traditionally the bhindis are deep-fried to whip up this delicacy. Here is a heart-friendly healthy pyaz wali bhindi variation to enjoy your favourite sabzi and yet keep a check on calories as well as fat. This healthy pyaz wali bhindi has 111 calories only. Pyazwali bhindi always brings to mind a yummy dish, literally floating in oil! Free yourself from the calorie scare with this healthy pyaz wali bhindi recipe. To make pyazwali bhindi, heat the oil in a non-stick kadhai, add the cumin seeds sauté on a medium flame for 30 seconds. When the seeds crackle, add the onions and sauté on a medium flame for 4 to 5 minutes. Add the turmeric powder, ginger paste, green chillies and 1 tbsp of water, mix well and sauté on a medium flame for 1 to 2 minutes. Add the ladies finger and salt, mix well and cook on a medium flame for 4 to 5 minutes ot till they become little tender. Add the curds, mix well and cook on a medium flame for 1 to 2 minutes or till the curds dry out, while stirring occasionally. Serve pyaz wali bhindi hot with a rotis or parathas. See why we find pyaz wali bhindi healthy? As this recipe has very little oil, you have to be careful when cooking the ladies finger, as they might get burnt if you don't turn them over at the right time. Bhindi is healthy as the vitamin Folate (B9) present in ladies finger is required in blood RBC production. There are also fair amounts of vitamin C, which boosts immunity. There are good amounts for dietary fibre present and hence good for diabetics and weight loss. With its awesome taste and texture, this Bhindi pyaz wali is a wonderful way to top up on folic acid, which is crucial for healthy brain functioning. Enjoy it hot and fresh with rotis or parathas. Try to have it immediately, and avoid reheating, as the bhindi might get dry. Enjoy healthy pyaz wali bhindi | pyaz wali bhindi recipe | okra onion sabzi | Punjabi pyaz wali bhindi | with detailed step by step recipe photos and video below. | [To make pyaz wali bhindi, heat the oil in a non-stick kadhai, add the cumin seeds and sauté on a medium flame for 30 seconds., When the seeds crackle, add the onions and sauté on a medium flame for 4 to 5 minutes., Add the turmeric powder, ginger paste, green chillies and 1 tbsp of water, mix well and sauté on a medium flame for 1 to 2 minutes., Add the ladies finger and salt, mix well and cook on a medium flame for 4 to 5 minutes ot till they become little tender., Add the curds, mix well and cook on a medium flame for 1 to 2 minutes or till the curds dry out, while stirring occasionally., Serve pyaz wali bhindi hot with a rotis or parathas.] | [Energy, 111 cal, Protein, 3.5 g, Carbohydrates, 12.3 g, Fiber, 4.5 g, Fat, 5.3 g, Cholesterol, 0 mg, Sodium, 22 mg] | pyaz-wali-bhindi-for-weight-loss-diabetics-heart-5571r |
| rcp42523 | Pyazi, Healthy Bengali Snack | Snacks | NA | [besan (bengal gram flour), whole wheat flour (gehun ka atta), nigella seeds (kalonji), turmeric powder (haldi), chilli powder, sliced onions, salt, oil, healthy green chutney] | 10 mins | 10 mins | [Orissa, Bengali Snacks, Low Calorie Indian Snacks, Evening Tea Snacks, High Tea Party, Tava, High Protein Indian recipes] | 3Makes 3 servings | Bengali | Feeling glum on a monsoon day? Set it right with mouth-watering Pyazi! A traditional Bengali snack, the Pyazi is deep-fried onion bhajiya with a touch of kalanji. This recipe here comes with a healthy twist. The same irresistible taste and aroma is achieved by cooking the Pyazi in a healthy way using just a teaspoon of oil. It requires a bit of tact to tava-cook such snacks, but once you get the hang of it you can cook many of your favourite foods in a healthy way. Serve the Pyazi hot and fresh with green chutney. | [Combine all the ingredients in a deep bowl and mix well., Add approx. 3 tbsp of water and mix it very well using your hands., Heat a non-stick tava (griddle) and grease it with ½ tsp of oil., Take a portion of the mixture, place it on a wet palm and lightly flatten it., Transfer the pyazi on the fingers of the other hand and carefully place it on the greased tava (griddle)., Repeat steps 4 and 5 to make 14 more pyazis., Cook all the pyazis on a medium flame using ½ tsp of oil till they turn golden brown in colour from both the sides., Serve immediately with healthy green chutney.] | [Energy, 152 cal, Protein, 6.9 g, Carbohydrates, 23.7 g, Fiber, 4.4 g, Fat, 3.4 g, Cholesterol, 0 mg, Sodium, 22.2 mg] | pyazi-healthy-bengali-snack-42523r |
| rcp6433 | Pyazwale Mutter | NA | Veg | [boiled green peas, oil, cumin seeds (jeera), onion rings, fresh tomato pulp, chilli powder, coriander-cumin seeds (dhania-jeera) powder, garam masala, dried mango powder (amchur), salt, chopped tomatoes, chopped coriander (dhania)] | 15 mins | 10 mins | [Semi-Dry Sabzis, Low Cal Subzis, Non Stick Kadai Veg, Quick Sabzis, Low Cholesterol, Healthy Heart Sabzi, Iron Rich Sabzis | Iron Rich Dals |] | 4Makes 4 servings | NA | While onion is usually added as a taste enhancer in most subzis, Pyazwale Mutter is an interesting preparation in which succulent onion rings share the limelight with juicy green peas. This fibre, iron and vitamin C-rich treat is a five-starrer in terms of taste, looks and aroma. The tangy fresh tomato pulp and thoughtfully combined spice powders transform the simple ingredients into a mouth-watering subzi within a matter of minutes. Remember not to overcook the peas, to retain their colour and nutrients. | [Heat the oil in a non-stick kadhai and add the cumin seeds., When the seeds crackle, add the onion rings and sauté on a medium flame for 2 minutes or till they are light brown in colour., Add the tomato pulp, chilli powder, coriander-cumin seeds powder, garam masala and dried mango powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the green peas and salt, mix well and cook on a medium flame for another 2 minutes, while stirring occasionally., Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 2 more minutes., Serve hot garnished with coriander.] | [Energy, 93 cal, Protein, 4.5 g, Carbohydrates, 12.7 g, Fiber, 5.5 g, Fat, 2.7 g, Cholesterol, 0 mg, Sodium, 11.3 mg] | pyazwale-mutter-6433r |
| rcp22365 | Pyazwali Bhindi | NA | NA | [sliced ladies finger (bhindi), oil, cumin seeds (jeera), nigella seeds (kalonji), sliced onions, turmeric powder (haldi), ginger paste, chopped green chillies, salt, curds (dahi), parathas rotis] | 10 mins | 13 mins | [Semi-Dry Sabzis, Traditional Indian Sabzis, Non-stick Pan, Low Calorie Sabzis, Acidity Subzis] | 4Makes 4 servings | Indian | Mostly, ladies finger is sautéed in lots of oil or deep-fried before adding to various recipes. If you are a bhindi fan, but have been avoiding the vegetable for this reason, Pyazwali Bhindi will come as a pleasant surprise to you. Here, the ladies finger is cooked in minimal oil to suit the needs of those with acidity. It is combined with flavour-packed ingredients like onions, ginger, green chillies and aromatic seeds like cumin and nigella, to get a finger-licking recipe! Onions are very effective in combating acidity, so include it frequently in your diet. Try other stomach-friendly subzis like Kaddu ka Bharta and Avial . | [Heat the oil in a non-stick kadhai, add the cumin seeds and nigella seeds and sauté on a medium flame for 30 seconds., When the seeds crackle, add the onions and sauté on a medium flame for 2 to 3 minutes., Add the turmeric powder, ginger paste, green chillies and 1 tbsp of water, mix well and sauté on a medium flame for 1 to 2 minutes., Add the ladies finger and salt, mix well and cook on a medium flame for 4 to 5 minutes ot till they become little tender., Add the curds, mix well and cook on a medium flame for 1 to 2 minutes or till the curds dry out, while stirring occasionally., Serve hot with a rotis or parathas.] | [Energy, 120 cal, Protein, 3.6 g, Carbohydrates, 10.1 g, Fiber, 3.4 g, Fat, 6.4 g, Cholesterol, 6 mg, Sodium, 14.2 mg] | pyazwali-bhindi-22365r |
| rcp41476 | Qabooli Biryani, Hyderabadi Chana Dal Biryani | Dinner | Veg | [long grain rice (basmati chawal), oil, salt, ghee, chana dal (split bengal gram), turmeric powder (haldi), salt, ghee, oil, chopped onions, ginger-garlic (adrak-lehsun) paste, cinnamon (dalchini), cardamoms (elaichi), turmeric powder (haldi), chilli powder, garam masala, cumin seeds (jeera) powder, whisked curds (dahi), salt, chopped mint leaves (phudina), chopped coriander (dhania), onions, slit green chillies, ghee, saffron (kesar) strands, milk, rose water] | 25 mins | 42 mins | [Advanced Recipes, One Dish Vegetarian Meals, One Meal Dinner, Traditional Indian Rice Recipes, biryani recipes across India, Indian Party, Birthday Party Main Dishes] | 4Makes 4 servings | Indian | Qabooli biryani recipe | Hyderabadi chana dal biryani | instant pot Indian chana dal biryani | Hyderabadi Qubooli biryani | with 60 amazing images. Qabooli biryani recipe | Hyderabadi chana dal biryani | instant pot Indian chana dal biryani | Hyderabadi Qubooli biryani is a delightful recipe which is packed with a brilliant blend of flavours and textures, which makes it very, very impressive. Learn how to make Hyderabadi chana dal biryani. To make Qabooli biryani, first make rice and then chana dal mixture. Wash and soak the chana dal in enough water for 2 hours, drain and keep aside. Combine the chana dal, turmeric powder, salt and enough water in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Drain well and keep aside. Heat the oil and ghee in a broad non-stick pan, add the onions, ginger-garlic paste, cardamom and cinnamon and sauté on a medium flame for 2 minutes. Add the turmeric powder, chilli powder, garam masala and cumin seeds powder and sauté on a medium flame for 1 minute. Lower the flame, add the curds, mix well and cook for 30 seconds, while stirring continuously. Add the cooked chana dal and little salt, mix gently and cook on a medium flame for 2 minutes, while stirring continuously. Keep aside. Then to make Hyderabadi chana dal biryani, combine the saffron and warm milk in a bowl, mix well and keep aside. Take a deep non-stick pan or a handi, put ghee and cook on a medium flame for a few seconds. Remove the pan from the flame, add half the rice and spread it evenly. Put half the chana dal mixture and spread it evenly. Sprinkle half of the mint-coriander mixture evenly over it. Put half the saffron-milk mixture and 2 tbsp of rose water evenly over it. Repeat steps 3 to 6 to make 1 more layer. Place the deep non-stick pan or handi on a non-stick tava (griddle) and cook on a slow flame for 20 minutes. Serve hot. Hyderabadi Qubooli biryani is a unique dish that is truly tongue-tickling! You can make this vegetarian version on a festival day or include it in a party menu as it is quite grand. All it requires is a bowl of curd or a raita as an accompaniment along with fried papad to make a meal. Here, rice is layered with spicy chana dal and laced with unique flavouring substances like saffron and rose water. This gives the instant pot Indian chana dal biryani a very different flavour and aroma, which combines the pungency of spices, the tanginess of curds and the richness of ingredients like saffron. Although we usually associate rose water with mithai and not with savoury biryanis, you will find that it adds a special touch to this Hyderabadi chana dal biryani. This special dish is a bit time-consuming, but definitely worth the effort. You can also try your hand at making other biryanis like the shahi korma biryani and the minty paneer biryani. Tips to make Qabooli biryani. 1. All ingredients can be prepared in advance and kept just the assembling and cooking in a handi should be done just before serving. 2. Good quality of saffron should be used to get a nice yellow orangish colour and always mixed in warm milk. 3. Deep-fried onions should be nice and crispy. 4. Always use only basmati rice for biryanis and soak it well. Enjoy Qabooli biryani recipe | Hyderabadi chana dal biryani | instant pot Indian chana dal biryani | Hyderabadi Qubooli biryani | with step by step photos. | [Wash and soak the rice in enough water for 2 hours, drain and keep aside., Combine the rice, salt, oil and enough water in a deep non-stick pan, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally., Drain, transfer to a deep bowl, add the ghee and mix well. Keep aside., Wash and soak the chana dal in enough water for 2 hours, drain and keep aside., Combine the chana dal, turmeric powder, salt and enough water in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally., Drain well and keep aside., Heat the oil and ghee in a broad non-stick pan, add the onions, ginger-garlic paste, cardamom and cinnamon and sauté on a medium flame for 2 minutes., Add the turmeric powder, chilli powder, garam masala and cumin seeds powder and sauté on a medium flame for 1 minute., Lower the flame, add the curds, mix well and cook for 30 seconds, while stirring continuously., Add the cooked chana dal and little salt, mix gently and cook on a medium flame for 2 minutes, while stirring continuously. Keep aside., To make qabooli biryani, combine the saffron and warm milk in a bowl, mix well and keep aside., Take a deep non-stick pan or a handi, put ghee and cook on a medium flame for a few seconds., Remove the pan from the flame, add half the rice and spread it evenly., Put half the chana dal mixture and spread it evenly., Sprinkle half of the mint-coriander mixture evenly over it., Put half the saffron-milk mixture and 2 tbsp of rose water evenly over it., Repeat steps 3 to 6 to make 1 more layer., Place the deep non-stick pan or handi on a non-stick tava (griddle) and cook on a slow flame for 20 minutes., Serve the qabooli biryani hot.] | [Energy, 365 cal, Protein, 7.2 g, Carbohydrates, 45.5 g, Fiber, 4 g, Fat, 16.5 g, Cholesterol, 4.6 mg, Sodium, 19.5 mg] | qabooli-biryani-hyderabadi-chana-dal-biryani-41476r |
| rcp39811 | Queso Dip, Mexican Cheese Dip | NA | NA | [chopped tomatoes, cheese slices, olive oil, garlic (lehsun) paste, dry red chilli flakes (paprika), chopped spring onions whites, chopped spring onion greens, salt, milk, nacho chips, garlic (lehsun)] | 5 mins | 7 mins | [Mexican Dips, Indian Cheese Recipes, Indian Dips / Sauces, Kitty Party, Mexican Party, High Tea Party, Western Party] | 1Makes 1 cup (14 tbsp ) | Indian | queso dip (Mexican cheese dip) recipe | easy queso dip | white queso dip on stovetop | with 19 amazing images. queso dip (Mexican cheese dip) recipe | easy queso dip | white queso dip on stovetop is a perfect party dip – be it a kids birthday party or kitty party. Learn how to make easy queso dip. To make queso dip (Mexican cheese dip), heat the olive oil in broad non-stick pan, add the garlic paste and chilli flakes and sauté on a medium flame for 30 seconds. Add the spring onion whites and greens and sauté on a medium flame for 1 minute. Add the tomatoes and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the cheese slices and milk, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously. Serve immediately with nacho chips and garlic toast. Easy queso dip is a great accompaniment to crunchy nacho chips, as it provides a perfectly complementary blend of spice and cheese, which is what ‘queso’ means. As a variation, you can thin down the consistency of this dip by adding a little extra milk and toss in a handful of cooked pasta to serve it as a quick snack for kids. Cheese slices melted with a mix of milk and chopped spring onions, garlic, chilli flakes and tomatoes gives the right balance of creamy cheesiness and juicy crunchiness to make this an ideal white queso dip on stovetop. Ensure all the veggies are finely chopped for a good mouthfeel. Tips to make queso dip. 1. This dip can be made in advance but it thickens over time, so make sure you add milk re heat and then serve. 2. You can also add finely chopped garlic instead of paste. 3. If you do not have cheese slices use grated cheese. 4. Nacho chips can also be made at home. Enjoy queso dip (Mexican cheese dip) recipe | easy queso dip | white queso dip on stovetop | with step by step photos. | [To make queso dip, heat the olive oil in broad non-stick pan, add the garlic paste and chilli flakes and sauté on a medium flame for 30 seconds., Add the spring onion whites and greens and sauté on a medium flame for 1 minute., Add the tomatoes and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the cheese slices and milk, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously., Serve the queso dip immediately with nacho chips and garlic toast.] | [Energy, 32 cal, Protein, 1.6 g, Carbohydrates, 0.9 g, Fiber, 0.1 g, Fat, 2.4 g, Cholesterol, 6.3 mg, Sodium, 72.6 mg] | queso-dip-mexican-cheese-dip-39811r |
| rcp22629 | Quick Apple Cinnamon Rabdi | NA | NA | [apple, milk, bread crumbs, condensed milk, cinnamon (dalchini)] | 10 mins | 10 mins | [Traditional Indian Mithai, Rabdi, Quick Indian Sweets] | 4Makes 4 servings | Indian | Milk is thickened with fresh bread crumbs to give you an instant rabdi. This is not the original recipe but one that's used to make a really creamy rabdi in a jiffy. | [Bring the milk to a boil in a heavy-bottomed pan., Add the bread crumbs and condensed milk, mix well and cook on a medium flame for 10 minutes, while stirring continuously., Remove from the flame and cool slightly., Add the apple and cinnamon powder and mix well., Refrigerate for 2 to 3 hours and serve chilled.] | [Energy, 295 cal, Protein, 9.3 g, Carbohydrates, 30.4 g, Fiber, 0.9 g, Fat, 11.7 g, Cholesterol, 24 mg, Sodium, 62 mg] | quick-apple-cinnamon-rabdi-22629r |
| rcp736 | Quick Apple Sandesh | NA | NA | [grated apples, saffron (kesar) strands, lemon juice, sugar, chopped paneer (cottage cheese), powdered sugar, milk] | 5 mins | 11 mins | [Bengali Sweets, Chenna, Diwali, Quick Indian Sweets, Kitty Party Sweets] | 4Makes 4 sandesh | Bengali | apple sandesh recipe | quick apple sandesh | apple sandesh - Indian mithai | with step by step images. apple sandesh is a luscious mithai from the Eastern parts of India. Learn how to make Bengali apple sandesh. No Indian meal is complete without a mithai. And if quick apple sandesh is easy and quick to make, it's an added bonanza. Here, quickly-made balls of sandesh are topped with an apple mixture. Strands of saffron impart a rich hue and aroma to the dessert. To make quick apple sandesh, first make the apple mixture. For that Combine the saffron with a little water in a broad non-stick pan, mix well and cook on a medium flame for 30 seconds. Add the lemon juice, sugar, grated apples, ½ tablespoon of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Divide the mixture into 4 equal portions. Keep aside. Next make the sandesh. For that, combine all the ingredients in a mixer and blend till smooth. Transfer the mixture into a deep bowl and refrigerate for 15 minutes. Divide the mixture into 4 equal portions and roll each portion into a ball. Flatten it lightly. Make a depression in the centre using your index finger. Finally, just before serving, fill each depression in the sandesh with a portion of the apple mixture. Serve quick apple sandesh immediately. A perfect balance of tradition, modernity and convenience, the quick apple sandesh is a delectable dessert you can whip up in minutes. However if you wish to begin with making the paneer, you can do that as well. Fresh homemade paneer is definitely the best option. By mixing grated apples with this paneer-based sweet, we balance the dairy flavour and introduce an exciting tanginess by way of lemon juice that makes it appeal to everybody. Once assembled, this apple sandesh - Indian mithai is a great eye appeal. Tips for apple sandesh. 1. Use fresh paneer only, for best results and perfect smooth texture. 2. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 3. Before grating the apples, peel them for a smooth apple mixture. Try other recipes like Chocolate Sandesh or Mixed Fruit Sandesh. Enjoy apple sandesh recipe | quick apple sandesh | apple sandesh - Indian mithai | with step by step photos below. | [Combine the saffron with a little water in a broad non-stick pan, mix well and cook on a medium flame for 30 seconds., Add the lemon juice, sugar, grated apples, ½ tablespoon of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally., Divide the mixture into 4 equal portions. Keep aside., Combine all the ingredients in a mixer and blend till smooth., Transfer the mixture into a deep bowl and refrigerate for 15 minutes., Divide the mixture into 4 equal portions and roll each portion into a ball., Flatten it lightly. Make a depression in the centre using your index finger., Just before serving, fill each depression in the sandesh with a portion of the apple mixture. Serve immediately.] | [Energy, 103 cal, Protein, 2.7 g, Carbohydrates, 12.6 g, Fiber, 0.2 g, Fat, 4.5 g, Cholesterol, 0.8 mg, Sodium, 2.7 mg] | quick-apple-sandesh-736r |
| rcp22729 | Quick Asparagus Dip | NA | NA | [canned asparagus, grated processed cheese, fresh cream, salt, bread sticks] | 5 mins | 0 mins | [Jain International, Indian Dips / Sauces, Mousse, Cocktail Party, Fondue Party, Quick Indian Dips, Gravies & Sauces] | 2Makes 1.5 servings | Jain | Dip into this delightfully cold, refreshing blend of asparagus and cheese, pepped up with a sprinkling of salt and pepper. | [Drain the water from the tin and chop the asparagus., Blend together the asparagus, cheese, cream, salt and pepper., Transfer the mixture to a serving bowl and refrigerate., Serve chilled.] | [Energy, 260 cal, Protein, 5.8 g, Carbohydrates, 3.2 g, Fiber, 0 g, Fat, 25.4 g, Cholesterol, 18 mg, Sodium, 254.7 mg] | quick-asparagus-dip-22729r |
| rcp40651 | Quick Bhakarwadi Chaat | Snacks | Veg | [bhakarwadi, chopped cucumber, chopped tomatoes, chopped onions, cumin seeds (jeera) powder, chilli powder, chaat masala, chopped coriander (dhania), sev, lemon juice, salt] | 15 mins | 0 mins | [Maharashtrian Snacks Nashta, Quick Evening Snacks, Evening Tea Snacks, No Cooking Veg Indian, Indian Party, High Tea Party, Quick Snacks / Quick Starters] | 2Makes 2 servings (2 serving ) | Maharashtrian | quick bhakarwadi chaat | mini bhakarwadi chaat | Maharashtrian style bhakarwadi chaat | bhakarwadi bhel | with amazing 13 images bhakarwadi the all-time favourite Maharashtrian dry snack, can be enjoyed as it is with tea. But, it gets even more exciting when served as a quick bhakarwadi chaat, where it is tossed together with crisp, juicy veggies, spice powders and sev. Indeed, the spicy taste and crunchy texture of the mini bhakarwadi chaat are just perfect to make a chaat with! Don’t forget the lemon juice and coriander, because they give a super-duper perk-up to the quick bhakarwadi. It is super easy and quick to make and is hassel-free to make. bhakarwadi chaat is super easy and quick to make. You can also involve your kids into assembling the chaat. All you need to do to get this chaat quickly made is have mini bhakarwadi in hand. Also, you can make this when you have parties at home or sudden guests walking in. Make sure to relish Bhakarwadi Chaat in few minutes of assembling it together as it tends to get soggy with time. Learn to make quick bhakarwadi chaat | mini bhakarwadi chaat | Maharashtrian style bhakarwadi chaat | bhakarwadi bhel | with detailed step by step recipe photos below. | [To make quick bhakarwadi chaat, combine all the ingredients, except the bhakarwadi, in a deep bowl and mix well., Add the bhakarwadi and toss well., Serve the quick bhakarwadi chaat immediately.] | [Energy, 656 cal, Protein, 13.2 g, Carbohydrates, 53.6 g, Fiber, 8.5 g, Fat, 43.2 g, Cholesterol, 0 mg, Vitamin A, 637.4 mcg, Vitamin B1, 0.3 mg, Vitamin B2, 0.1 mg, Vitamin B3, 2.2 mg, Vitamin C, 16.9 mg, Folic Acid, 64.6 mcg, Calcium, 191.9 mg, Iron, 4.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 36.1 mg, Potassium, 393.4 mg, Zinc, 1.8 mg] | quick-bhakarwadi-chaat-40651r |
| rcp656 | Quick Bread and Butter Pudding in Tangy Sauce | NA | NA | [bread slices, milk, sugar, vanilla essence, butter, orange marmalade, lemon juice] | 10 mins | 8 mins | [Puddings, Microwave Desserts, Microwave, Christmas, Thanksgiving, Microwave] | 3Makes 3 servings | NA | A yummy treat, ready in a jiffy! Made with our handy helper, the microwave oven, this Quick Bread and Butter Pudding in Tangy Sauce is a luscious treat with refreshing citrus flavour. The combination of bread slices with milk gives a creamy base for this delightful dessert, while a team of orange marmalade and lemon juice gives a tangy sauce to top it. Just ensure that you serve this pudding immediately, as it tends to lose its texture over time. | [Combine the orange marmalade and the lemon juice in a microwave safe bowl, mix well and microwave on high for 40 seconds. Keep aside., Combine the milk, sugar and vanilla essence in a deep bowl and mix well. Keep aside., Grease a shallow microwave safe dish with ½ tsp of butter., Place the bread slices on it, pour the milk mixture evenly over it., Finally put the remaining 1 tsp of butter evenly and microwave on high for 7 minutes, while checking the dish twice in between., Pour the prepared tangy sauce evenly over the pudding and serve immediately.] | [Energy, 289 cal, Protein, 6.3 g, Carbohydrates, 43.1 g, Fiber, 0.5 g, Fat, 7.8 g, Cholesterol, 19.3 mg, Sodium, 32.3 mg] | quick-bread-and-butter-pudding-in-tangy-sauce-656r |
| rcp2777 | Quick Carrot and Capsicum Pickle | NA | NA | [carrot juliennes, capsicum strips, mustard (rai / sarson) oil, nigella seeds (kalonji), split mustard seeds (rai na kuria), asafoetida (hing), chilli powder, split fenugreek seeds (methi na kuria), salt] | 10 mins | 3 mins | [Punjabi Raita | Punjabi Chutney | Achar, Pickles / Achar, Indian Party, Kebab Party, Barbeque Party Indian Recipes, Microwave, Quick Pickles / Aachar] | 1Makes 0.75 cups (11 tbsp ) | Punjabi | quick carrot and capsicum pickle recipe | gajar shimla mirch ka achar | instant carrot capsicum pickle | quick Indian pickle | with 14 amazing images. To make quick carrot and capsicum pickle, combine the masala mixture, carrot and capsicum in deep a bowl and mix well. In a microwave safe bowl, add the mustard oil and microwave on high for 2 minutes. Pour the hot oil over the carrot and capsicum masala mixture and mix well. Cover it with a lid and microwave on high for 30 seconds. Cool completely, serve immediately or store in an air-tight container and refrigerate till use. Quick pickles like this always come in handy when your taste buds yearn for a bit of fun, but you don’t have the patience to make a traditional pickle that involves maturing, drying, etc. This gajar shimla mirch ka achar is a classic example of this. Although it takes very little time to prepare, this unique instant carrot capsicum pickle has a very exhilarating flavour, thanks to a masala mixture that combines a couple of seeds and spices. You can especially notice the brilliant flavours of split mustard seeds and split fenugreek seeds in this quick Indian pickle. You can make a small batch of this quick carrot and capsicum pickle and store it in the refrigerator in a dry and clean airtight container for 3 to 4 days. In the quest for quick and easy accompaniments, try the Instant Mango Pickle and the Instant Chilli Pickle too. Tips for quick carrot and capsicum pickle. 1. The carrot and capsicum strips are best when they are cut into thin strips. 2. While we have used mustard oil in this recipe as it is the best option to make pickles, if you don’t have you can opt for any other oil. 3. Ensure that the mustard oil is hot enough before you add it to the spices, so that the oil absorbs the flavours of the spices well and mix with carrot and capsicum. Enjoy quick carrot and capsicum pickle recipe | gajar shimla mirch ka achar | instant carrot capsicum pickle | quick Indian pickle | with step by step photos. | [Combine the masala mixture, carrot and capsicum in deep a bowl and mix well., In a microwave safe bowl, add the mustard oil and microwave on high for 2 minutes., Pour the hot oil over the carrot and capsicum masala mixture and mix well., Cover it with a lid and microwave on high for 30 seconds., Cool completely, serve immediately or store in an air-tight container and refrigerate till use.] | [Energy, 43 cal, Protein, 0.1 g, Carbohydrates, 0.5 g, Fiber, 0.2 g, Fat, 4.6 g, Cholesterol, 0 mg, Sodium, 353.8 mg] | quick-carrot-and-capsicum-pickle-2777r |
| rcp40350 | Quick Carrot Dhokla ( Tiffin Treats) | Snacks | NA | [grated carrot, idli batter, asafoetida (hing), ginger-green chilli paste, curds (dahi), rice flour (chawal ka atta), oil, salt, fruit salt, chilli powder, oil, green chutney] | 5 mins | 25 mins | [Indian Snacks for Entertaining, Indian Steamed Snacks, School Time Snacks, Steam, Indian Party, Indian Birthday Party, Steamer] | 4Makes 4 servings | Indian | Readymade idli batter, with a little alterations, acts as a neat quick-fix for dhoklas! With some carrots mixed into it, it gets a little colourful too. Served with green chutney, you get a nice contrast as well! All of this makes the Quick Carrot Dhokla quite attractive to moms and kids as a tiffin treat. It stays fresh and soft in the dabba for at least 5 hours, and all kids are sure to enjoy it. Also pack some Chatpata Pomegranate ( Tiffin Treats) in another tiffin for a perfect short break combo. | [Grease a 175 mm. (7") diameter thali using a little oil. Keep aside., Combine all the ingredients in a deep bowl along with approx. 2 tbsp of water and mix well., Just before steaming, sprinkle the fruit salt over the batter and pour 1 tbsp of water evenly over it., When the bubbles form, mix gently., Divide the batter into 2 equal portions., Pour one portion of the batter immediately into the greased thali and tilt the thali clockwise to spread it evenly to make an even layer., Sprinkle a little chilli powder evenly over it and steam in a steamer for 10 minutes or till the dhoklas are cooked., Brush little oil on top, cool slightly and cut into diamond shaped equal pieces., Repeat steps 6 to 8 to make 1 more thali., Allow it to cool completely, pack in an air-tight tiffin box, with the green chutney in a separate air-tight box.] | [Energy, 109 cal, Protein, 2.7 g, Carbohydrates, 13.6 g, Fiber, 1.6 g, Fat, 4.3 g, Cholesterol, 0 mg, Vitamin A, 256.6 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.7 mg, Vitamin C, 0.4 mg, Folic Acid, 12.8 mcg, Calcium, 37.5 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 8.3 mg, Potassium, 85.5 mg, Zinc, 0.6 mg] | quick-carrot-dhokla--tiffin-treats-40350r |
| rcp530 | Quick Cheese Dip Recipe | Cheese Dipping Sauce | null | null | null | null | null | null | null | null | null | null | null | quick-cheese-dip-recipe-|-cheese-dipping-sauce-530r |
| rcp2921 | Quick Cheese Fondue | NA | NA | [cheese spread, milk, butter, chopped onions, cornflour water, salt, dry red chilli flakes (paprika), dry red chilli flakes (paprika), toasted bread pieces] | 5 mins | 7 mins | [Indian Dips / Sauces, Italian Party, Barbeque Party Indian Recipes, Western Party, Island Party, Cocktail Party, Fondue Party] | 4Makes 4 servings | Indian | quick cheese fondue recipe | classic Indian cheese fondue | easy cheese fondue | cheese fondue with cheese spread | with 14 amazing images. quick cheese fondue recipe is a great appetiser when served with toasted bread. Learn how to make classic Indian cheese fondue. Cheese spread and milk combine to give a creamy and flavourful Indian style Cheese Fondue almost instantly. Further cornflour mixture helps to get the necessary thickness too. Dotted with chilli flakes it really adds to the temptation factor! To make quick cheese fondue, heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for a few seconds. Add the milk, cheese spread and cornflour-water mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously. Add the salt and chilli flakes, mix well and cook on a medium flame for 2 minute. Serve the cheese fondue immediately with toasted bread pieces. Cheese Fondue is fun whenever you serve it. Dipping, dunking and then losing morsels of food creates a friendly and informal atmosphere among friends and family. Tips for quick cheese fondue. 1. The milk used in the recipe is full fat milk. If you are using tonned milk or cow’s milk, you might need slightly more cornflour. 2. Chop the onions finely for sure, else you might not like the mouthfeel in the dip. 3. After adding cornflour mixture, remember to stir continuously so the mixture doesn’t turn lumpy. 4. If you are serving later, add a little milk and reheat to adjust the consistency. Besides toasted bread pieces you can serve the Quick Cheese Fondue with Vegetable Crudités, Nacho Chips, Herbed Sticks, Herbed Pita Strips, Herbed Pizza Strips and Pasta Twists. Enjoy quick cheese fondue recipe | classic Indian cheese fondue | easy cheese fondue | cheese fondue with cheese spread | with step by step images. | [To make quick cheese fondue, heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for a few seconds., Add the milk, cheese spread and cornflour-water mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously., Add the salt and chilli flakes, mix well and cook on a medium flame for 2 minute., Serve the cheese fondue immediately with toasted bread pieces.] | [Energy, 274 cal, Protein, 9.8 g, Carbohydrates, 13.1 g, Fiber, 0.2 g, Fat, 19 g, Cholesterol, 61.7 mg, Sodium, 589 mg] | quick-cheese-fondue-2921r |
| rcp4917 | Quick Cheesy Fondue ( Microwave Recipes) | Snacks | NA | [milk, cheese spread, cornflour, chopped onions, freshly ground black pepper powder, salt, butter] | 2 mins | 4 mins | [Indian Dips / Sauces, Quick Snacks / Quick Starters, Quick Indian Dips, Gravies & Sauces] | 2Makes 2 cups (28 tbsp ) | Indian | Cheese spread and milk combine to give a creamy fondue almost instantly. Fondue pots are available in cast iron and ceramic at specialty stores. I personally prefer to use the cast iron ones as the fondue does not stick down as in the ceramic pots. Sautéed vegetables like broccoli, potatoes, mushrooms and pickled olives make good accompaniments for the fondue. | [Dissolve the cornflour in 2 tablespoons of cold milk. Keep aside., Combine the butter and onions in a microwave safe bowl and microwave on high for 1 minute., Add the milk, cheese spread, cornflour mixture and salt. Mix well and microwave on high for 3 minutes stirring once in between., Sprinkle the pepper and mix well.] | [Energy, 33 cal, Protein, 1.2 g, Carbohydrates, 2.1 g, Fiber, 0.1 g, Fat, 2 g, Cholesterol, 6.4 mg, Sodium, 61.7 mg] | quick-cheesy-fondue--microwave-recipes-4917r |
| rcp4158 | Quick Chilli Garlic Noodles, Chinese Chilli Garlic Noodles | Dinner | Veg | [chilli oil, chopped garlic (lehsun), boiled hakka noodles, oil, chopped spring onions, schezwan sauce, salt, chopped spring onion greens] | 10 mins | 4 mins | [Chinese Noodles Recipe Collection, Indian Noodles, Veg Noodles, Chinese Party, Quick Noodles, Birthday Party Quick, Kitty Party Quick, Indian style Chinese dinner] | 2Makes 2 servings | Indian | chilli garlic noodles recipe | veg garlic noodles | chilli noodles | Indo-Chinese chilli garlic noodles | with amazing 13 images. chilli garlic noodles is veg garlic noodles which is an Indo-Chinese chilli garlic noodles. All you need to prepare this luscious chilli garlic noodles is just 4 ingredients, chilli oil, hakka noodles, schezuan sauce and spring onions. These are the most basic ingredients to make chilli garlic noodles available in India, used in Chinese cooking. The chilli garlic noodles are highly flavoured with garlic and schezwan sauce. Chilli oil is used to enhance the flavour We have only used spring onions but you can add any veggies to chilli garlic noodles that you wish. chilli garlic noodles can be prepared in less than 15 minutes which makes it a perfect and ideal meal for lazy Sundays or long tiring days! Make sure you do not over-cook the chilli garlic noodles as it may loose its texture and make sure to prepare chilli noodles on high flame. chilli garlic noodles are spicy yet super flavorful which will linger your mouth. There are a lot many variations to chilli garlic noodles and this is our Indo-Chinese chilli garlic noodles version of it. Also, you can use this recipe for your kid's tiffin treat and i can bet you'll see the lunch box empty. Chilli oil is a spicy oriental condiment prepared by infusing oil with red chillies. It has a really pungent aroma and fiery taste. You can see the full-blown effect of chilli oil in this veg garlic noodles which features minimal ingredients and a simple procedure, yet producing a totally stunning effect! Serve Indo-Chinese chilli garlic noodles along chilli paneer or veg manchurian. Lean to make chilli garlic noodles recipe | veg garlic noodles | chilli noodles | Indo-Chinese chilli garlic noodles | with detailed step by step recipe and photos below. | [To make quick chilli garlic noodles, heat the oil in a large wok or a broad non-stick pan., Add the spring onion whites and greens and sauté on a medium flame for a few seconds., Add the garlic, schezuan sauce and sauté on a medium flame for 30 seconds., Add the noodles and salt, mix well and cook on a medium flame for 1 to 2 minutes., Pour the chilli oil on top and cook on a medium flame for 1 minute., Serve the chilli garlic noodles immediately garnished with spring onion greens.] | [Energy, 617 cal, Protein, 12.8 g, Carbohydrates, 81.1 g, Fiber, 0.2 g, Fat, 26.8 g, Cholesterol, 0 mg, Vitamin A, 253.5 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 3.2 mg, Folic Acid, 1 mcg, Calcium, 4.2 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 482.3 mg, Potassium, 17.9 mg, Zinc, 0 mg] | quick-chilli-garlic-noodles-chinese-chilli-garlic-noodles-4158r |
| rcp40209 | Quick Coleslaw Sandwich | Snacks | NA | [shredded cabbage, grated carrot, mayonnaise, garlic (lehsun) paste, tomato ketchup, salt, hot dog rolls, melted butter, grated processed cheese] | 10 mins | 5 mins | [Comfort Foods, Sandwich Recipes, School Time Snacks, Evening Tea Snacks, Indian Birthday Party, High Tea Party, Western Party] | 4Makes 4 sandwiches. | Indian | coleslaw sandwich recipe | Indian style coleslaw sandwich | creamy coleslaw sandwich | with 22 amazing images. When your kids get bored of the same old butter-jam and cheese sandwiches, try this exciting quick coleslaw sandwich instead. Learn how to make coleslaw sandwich recipe | Indian style coleslaw sandwich | creamy coleslaw sandwich | Hot dog rolls packed with a sumptuous mixture of veggies held together with mayonnaise and ketchup, this Indian style coleslaw sandwich is creamy, tangy, juicy and crunchy. Kids will love to bite into this creamy coleslaw sandwich and enjoy its many flavours too. This quick treat can also be easily prepared with bread slices, in case you forgot to stock up on hot dog rolls. The best part is that it stays good for around three hours, so you can even pack it in the tiffin box for your kids to enjoy at school. Tips to make coleslaw sandwich: 1. If you do not find hot dog rolls, you can also use any baguette or slice bread. 2. You can also add little fresh cream to make it creamier. 3. You can also add boiled corn. Enjoy coleslaw sandwich recipe | Indian style coleslaw sandwich | creamy coleslaw sandwich | with detailed step by step images. | [To make quick coleslaw sandwich, divide the coleslaw into 4 equal portions and keep aside., Cut each hot dog roll horizontally into 2 equal halves., Place both the hot dog roll halves on a clean, dry surface. Apply a little melted butter on both the sides of each halve., Heat a non-stick tava (griddle) and cook both the halves till they turn light brown in colour from both the sides., Place the lower halve of the hot dog roll on a clean, dry surface. Spread a portion of the coleslaw evenly over it. Sprinkle 1 tbsp of cheese over it and sandwich it using the upper halve of the hot dog roll., Repeat steps 3 to 5 to make 3 more sandwiches., Serve the quick coleslaw sandwich immediately.] | [Energy, 351 cal, Protein, 7.8 g, Carbohydrates, 42.6 g, Fiber, 1 g, Fat, 17.5 g, Cholesterol, 16.5 mg, Sodium, 331.3 mg] | quick-coleslaw-sandwich-40209r |
| rcp37771 | Quick Corn and Paneer Subzi | NA | NA | [boiled sweet corn kernels (makai ke dane), paneer (cottage cheese) cubes, oil, sliced onions, sliced capsicum, sliced tomatoes, cumin seeds (jeera) powder, chilli powder, salt] | 15 mins | 9 mins | [Indian Stir Fry, Semi-Dry Sabzis, Non-stick Pan, Quick Sabzis, Quick Stir-Fries, Birthday Party Quick] | 4Makes 4 servings (4 serving ) | Indian | The ever-favourite combination of corn and paneer is cooked into a finger-licking subzi, all in a jiffy, with the support of everyday veggies and readily available spice powders! The choice of veggies used in this recipe is such that they cook readily when sautéed without requiring pressure-cooking or deep-frying. Yet, these veggies, like onions, tomatoes and capsicum all lend a unique flavour to the dish without requiring any extensive masalas or elaborate cooking methods. The Quick Corn and Paneer Subzi is a perfect example of smart cooking! Serve it hot with Phudine ki Roti and a refreshing Beetroot Cucumber and Tomato Raita . | [Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the sweet corn and capsicum, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the tomatoes and cook on a medium flame for another 30 seconds., Add the paneer, cumin seeds powder, chilli powder and salt, mix gently and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve hot.] | [Energy, 218 cal, Protein, 6.4 g, Carbohydrates, 13.5 g, Fiber, 1.5 g, Fat, 15.9 g, Cholesterol, 0 mg, Vitamin A, 332.2 mcg, Vitamin B1, -0.3 mg, Vitamin B2, -0.3 mg, Vitamin B3, -0.1 mg, Vitamin C, 19.8 mg, Folic Acid, 17.2 mcg, Calcium, 195.3 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 6.2 mg, Potassium, 113.1 mg, Zinc, 0.2 mg] | quick-corn-and-paneer-subzi-37771r |
| rcp33851 | Quick Creamy Vegetable Soup ( Microwave Recipe ) | NA | Veg | [chopped mixed vegetables, potato French beans, green peas, sweet corn kernels (makai ke dane), butter, chopped onions, chopped celery, plain flour (maida), milk, fresh cream, cornflour, salt freshly ground black pepper powder] | 15 mins | 12 mins | [Jhat-Pat Soup, Quick Vegetarian Soups] | 4Makes 4 servings | NA | The name says it all! this soup is quick-to-make, creamy and nutritious. Moreover, it is any day, everyday fare because it is made of ingredients easily available in the market, and you do not have to go hunting for a large-format supermarket. As advised in the recipe, use plenty of milk to make the soup thick and temptingly creamy, but remember not to overcook the veggies as they add an enjoyable level of crunchiness to the soup. | [Place the mixed vegetables and corn in a shallow dish. Sprinkle 5 tbsp of water on top and microwave on high for 6 minutes. Keep aside., Put the butter in a microwave safe bowl and microwave on high for 20 seconds. Add the onions and celery, mix well and microwave on high for 1 minute, stirring once in between after 30 seconds., Add the mixed vegetables and 1 cup of water, mix well and microwave on high for 1 minute., Combine the flour, milk, cream and cornflour in a small bowl and add it to the vegetables. Mix well and microwave on high for 4 minutes, stirring twice every 1 1/2 minutes., Add the salt and pepper and mix well., Serve immediately.] | [Energy, 206 cal, Protein, 6.3 g, Carbohydrates, 14.5 g, Fiber, 2 g, Fat, 11.5 g, Cholesterol, 0 mg, Vitamin A, 478.6 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.2 mg, Vitamin B3, 0.7 mg, Vitamin C, 9 mg, Folic Acid, 20.8 mcg, Calcium, 245.3 mg, Iron, 1.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 54.9 mg, Potassium, 161.8 mg, Zinc, 0.2 mg] | quick-creamy-vegetable-soup--microwave-recipe--33851r |
| rcp2589 | Quick Dahi Vada | Snacks | NA | [butter biscuit, curds (dahi), cumin seeds (jeera) powder, chilli powder, chopped coriander (dhania), salt] | 5 mins | 0 mins | [Jain Naashta, Chaat, Jain Snacks, Recipes Kids can make] | 4Makes 4 servings | Jain | When you feel like having dahi vada, but there are no vadas at home, here is an easy and tasty workaround. You would never have thought of making quick dahi vada with butter biscuits, fresh curds and a mild sprinkling of spices. Try it, and you will love it. | [, , , , , , , Serve chilled.] | [Energy, 117 cal, Protein, 4.3 g, Carbohydrates, 5 g, Fiber, 0 g, Fat, 6.5 g, Cholesterol, 16 mg, Sodium, 19.4 mg] | quick-dahi-vada-2589r |
| rcp4948 | Quick Dark Chocolate and Peanut Butter Fudge | NA | NA | [chopped dark chocolate, peanut butter, condensed milk] | 5 mins | 2 mins | [Chocolate Dessert, Fudge, Microwave, Indian Birthday Party, High Tea Party, Microwave, Sweet Recipes for Kids] | 5Makes 5 servings | Indian | Fudges have a very pleasurable texture and intense flavour, characteristic of molten chocolate. Dark chocolate is especially good to make fudges because it not only gives the right texture but also gives a fairly strong cocoa flavour. Here, dark chocolate and peanut butter combine beautifully, helping bring out the best in each other. The mild saltiness of peanut butter accentuates the rich cocoa flavour of dark chocolate even further while condensed milk contributes sweetness and creaminess to the Quick Dark Chocolate and Peanut Butter Fudge, which can be made in a jiffy using the Microwave oven. | [Combine the chocolate and peanut butter in a microwave safe bowl and microwave on high for 1 minute, while stirring once in between after 30 seconds., Add the condensed milk, mix well and microwave on high for 1½ minutes, while stirring once in between after 1 minute., Pour the mixture into a greased 150 mm. (6”) x 100 mm. (4”) rectangular tray and spread it evenly with the back of a spoon., Allow it to cool completely for 1 hour., Serve or store it in an air-tight container., This fudge stays fresh for 2 days when refrigerated.] | [Energy, 441 cal, Protein, 5.7 g, Carbohydrates, 26.8 g, Fiber, 0 g, Fat, 39.7 g, Cholesterol, 65 mg, Sodium, 256.5 mg] | quick-dark-chocolate-and-peanut-butter-fudge-4948r |
| rcp4981 | Quick Eggless Melon Mousse | NA | NA | [honeydew melon purée (kharbooja), whipped cream, powdered sugar, muskmelon balls (kharbooja)] | 10 mins | 0 mins | [Fruit Based Indian Desserts, Mousse, Christmas, Father's Day, Desserts for Entertaining, Indian Birthday Party, High Tea Party] | 6Makes 6 servings | Indian | With its fruity flavour and pleasant colour, the Quick Eggless Melon Mousse is sure to steal everybody’s heart. The combination of whipped cream and melon puree gives the mousse a creamy and luscious mouth-feel, while dainty muskmelon balls suspended in the mousse act as nice juicy spots in between creamy mouthfuls. Make sure the whipped cream is really thick, and also remember to blend the muskmelon without any water to get a creamy and not watery puree. Refrigerate for a few hours before serving to get the intended consistency. You can also try other eggless mousses like the Eggless Chocolate Mousse and Chocolate Orange Mousse Cake/a> . | [Combine the whipped cream and powdered sugar in a deep bowl and mix well., Add the melon purée and fold gently., Add the muskmelon balls and fold gently., Put the mixture into 6 individual glasses. Refrigerate for at least 2 to 3 hours or till it sets., Serve chilled.] | [Energy, 262 cal, Protein, 0.9 g, Carbohydrates, 25.6 g, Fiber, 0.3 g, Fat, 17.3 g, Cholesterol, 0 mg, Sodium, 61.8 mg] | quick-eggless-melon-mousse-4981r |
| rcp30 | Quick Fruit Punch | NA | Veg | [orange juice, pineapple juice, mango juice frooti, vanilla ice cream, sugar] | 2 mins | 0 mins | [Indian Veg Recipes, Indian Mocktails, Kitty Party, Raksha - Bandhan, Christmas, Mother's Day, Father's Day] | 3Makes 3 big glasses | Indian | fruit punch recipe | Indian fruit punch | simple party fruit punch | easy fruit punch with ice cream | Indian fruit punch is a perfect mocktail for any party – be it for kids or adults. Learn how to make easy fruit punch with ice cream. A refreshing chiller that can be enjoyed anytime, the Indian fruit punch can be prepared in minutes using readymade fruit juices and vanilla ice-cream. This combination ensures a heavenly taste, which is very predictable too, because sometimes using fresh fruits gives a slightly bitter or sour taste if the fruits are not fully ripe or properly deseeded. To make quick fruit punch, combine all the ingredients in a juicer and blend till smooth and frothy. Pour equal quantities of the punch into 3 individual glasses. Refrigerate for at least 1 hour and serve fruit punch chilled. Even if you have taken all the ingredients for this simple party fruit punch out of the fridge to make this fruit punch, you should still refrigerate the end-product for an hour or so before serving to get back the chillness lost during blending, because this drink is best enjoyed really, truly chill! The addition of vanilla ice-cream in this easy fruit punch with ice cream gives the perfect consistency to the drink which you will enjoy. The slight tinge of vanilla flavour mixed with all the 3 juices is enjoyable too! Tips for quick fruit punch. 1. We recommend using readymade fruit juices, as fresh juices might not lend the same taste and flavour. 2. Be a little more creative and make garnish using orange and pineapple. 3. This drink is best consumed within 2 to 3 hours of blending. Learn to make fruit punch recipe | Indian fruit punch | simple party fruit punch | easy fruit punch with ice cream | with recipe and video below. | [To make quick fruit punch, combine all the ingredients in a juicer and blend till smooth and frothy., Pour equal quantities of the punch into 3 individual glasses., Refrigerate the quick fruit punch for at least 1 hour and serve chilled.] | [Energy, 431 cal, Protein, 5 g, Carbohydrates, 91.5 g, Fiber, 9.6 g, Fat, 4.9 g, Cholesterol, 0 mg, Sodium, 120.2 mg] | quick-fruit-punch-30r |
| rcp5642 | Quick Green Pea Snack | Snacks | NA | [boiled green peas, low fat butter, freshly ground black pepper (kalimirch), chilli powder, dried ginger powder (sonth), sugar, salt, dried mango powder (amchur), cumin seeds (jeera) powder, chopped mint leaves (phudina), lemon juice] | 10 mins | 4 mins | [Bengali Snacks, Non-stick Pan, Quick Snacks / Quick Starters, Healthy Heart Starters Snacks, Healthy Quick Snack Ideas, Kitty Party Snacks, Kitty Party Chaat] | 4Makes 4 servings | Bengali | quick green pea snack recipe | green pea sabzi | best Indian green pea snack recipe | healthy green pea snack | with 17 amazing images. quick green pea snack recipe | green pea sabzi | best Indian green pea snack recipe | healthy green pea snack is a nourishing snack which can be enjoyed in the evening. Learn how to make best Indian green pea snack recipe. To make quick green pea snack, heat the butter in a broad non-stick pan, add the green peas, black pepper powder, chilli powder, dried ginger powder, sugar and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the dried mango powder and cumin seeds powder, mix well and cook on a medium flame for 1 minute. Remove from the flame, add the mint leaves and lemon juice and mix well. Serve immediately. Tiny though it is, green pea is a powerhouse of nutrition! Rich in fibre, it helps to build a healthy digestive system. Fix up this scrumptious healthy green pea snack for a quick bite… or two! Flavoured aptly with peppy mint leaves and tangy amchur powder, the best Indian green pea snack recipe is a treat for your taste buds too. Enjoy it as an evening snack for a mid-day recharge of protein and iron, to help you race through the rest of the day with a full, bright smile on your face! You can also serve this as green pea sabzi along with whole wheat chapatis. They make a healthy meal. Together they are a good source of fibre which is beneficial for obesity, healthy heart and diabetic too! It can be carried to work too have a hearty meal. You can also benefit from the vitamin C that green peas have to offer. This key nutrient helps build immunity and prevents bleeding gums. If you wish you can serve this quick green pea snack with baked puri. Tips for quick green pea snack. 1. When purchasing green peas, look for ones whose pods are firm, velvety and smooth. Their colour should be a lively medium green. Those whose green colour is especially light or dark, or those that are yellow, whitish or are speckled with grey, should be avoided. 2. While boiling green peas, add a little salt as they tend to absorb salt better during boiling. 3. Mint can be replaced with freshly chopped coriander. Enjoy quick green pea snack recipe | green pea sabzi | best Indian green pea snack recipe | healthy green pea snack | healthy green pea snack | with step by step photos. | [To make quick green pea snack, heat the butter in a broad non-stick pan, add the green peas, black pepper powder, chilli powder, dried ginger powder, sugar and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the dried mango powder and cumin seeds powder, mix well and cook on a medium flame for 1 minute., Remove from the flame, add the mint leaves and lemon juice and mix well., Serve the quick green pea snack immediately.] | [Energy, 80 cal, Protein, 5.1 g, Carbohydrates, 12 g, Fiber, 6.2 g, Fat, 1.3 g, Cholesterol, 3.8 mg, Sodium, 17.9 mg] | quick-green-pea-snack-5642r |
| rcp1515 | Quick Green Peas Snack | Snacks | NA | [boiled green peas, oil, black peppercorns (kalimirch), chilli powder, sugar, salt, dried mango powder (amchur), cumin seeds (jeera) powder, chopped coriander (dhania), papdis] | 15 mins | 5 mins | [Quick Evening Snacks, Chaat, Evening Tea Snacks, Indian Party, Quick Snacks / Quick Starters, Kids Tiffin Box, Quick Indian recipes for Kids] | 4Makes 4 servings (4 serving ) | Indian | masala matar snack recipe | matar sabzi | Indian hare matar ki chaat | simple green pea recipe. masala matar snack recipe | matar sabzi | Indian hare matar ki chaat | simple green pea recipe is a sumptuous snack which is ready in a jiffy. Learn how to make Indian hare matar ki chaat. To make masala matar snack, heat the oil on a tava (griddle), add the green peas and sauté on a medium flame for 1 to 2 minutes. Add all the remaining ingredients, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot with papdis. This quick green peas snack is very versatile and easy, making it suitable for any time, any meal! There are hints of sweet, sour, spice - an amalgam of flavours that is sure to tickle your taste-buds. Serve as a Indian hare matar ki chaat as a snack or as part of a meal with papdis. Made with a fusion of basic Indian spices like coriander powder and chilli powder along with hints of amchur powder, it is sure to tickle your taste buds. You can serve this as peppy matar sabzi with soft chapatis and bowl of curd to make a satiating meal. For kids you can spread a little tomato ketchup on the chapati, spread this masala matar snack as a stuffing and roll it as a wrap. It will give regular chapati-sabzi a kid-friendly makeover. This mouth-watering simple green pea recipe stays good in an air-tight dabba for 4-5 days, so you can carry it to work. But remember to cool it completely before packing. Tips for masala matar snack. 1. While boiling green peas, add a little salt as they tend to absorb salt better during boiling. 2. While amchur is an important ingredient which adds tang in this snack, if you don’t have it you can substitute it with lemon juice. But remember to add lemon juice after you switch off the flame and finally mix it before serving. Enjoy masala matar snack recipe | matar sabzi | Indian hare matar ki chaat | simple green pea recipe. | [To make quick green peas snack, heat the oil on a tava (griddle), add the green peas and sauté on a medium flame for 1 to 2 minutes., Add all the remaining ingredients, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve the quick green peas snack hot with papdis.] | [Energy, 100 cal, Protein, 3.8 g, Carbohydrates, 8.7 g, Fiber, 4.6 g, Fat, 5.6 g, Cholesterol, 0 mg, Sodium, 5 mg] | quick-green-peas-snack-1515r |
| rcp40199 | Quick Idiyappam | BreakFast | NA | [rice flour (chawal ka atta), salt, grated coconut, potato] | 5 mins | 25 mins | [South Indian Evening Snacks, Kerala Cuisine, Quick breakfast, Indian Steamed Snacks, Steam, Steamer, Quick Breakfast Indian] | 8Makes 8 idiyappams (8 idiyappam ) | Kerala | Quick Idiyappam is a safe, easily-digestible, steamed food that south Indians, especially Keralites, love to have for breakfast and dinner. A dough of rice flour is pressed out of a chakli press in the form of thin noodles, and steamed, to get a soft and tasty food, which combines fabulously with Potato Stew, Kadala Curry or Vegetable Kurma. While the traditional method involves semi-cooking the dough before pressing it out, this Quick Idiyappam just involves making the dough with rice flour and warm water. Easy though it is, it tastes equally good when served immediately. | [Combine the rice flour and salt in a deep bowl, mix well and knead into a soft dough using approx. 1 cup of warm water., Cover the dough with a lid and keep aside for 15 minutes., Shape the dough into a cylindrical roll. Fill the dough into the “sev press”, Press out little thin strands into 4 greased idli moulds., Sprinkle 1 tsp of coconut into each idli mould and again press out a little mixture again., Steam in a steamer for 10 minutes., Repeat steps 4 to 6 to make 4 more idiyappams., Serve immediately with potato stew.] | [Energy, 69 cal, Protein, 1 g, Carbohydrates, 10.9 g, Fiber, 1 g, Fat, 2.3 g, Cholesterol, 0 mg, Sodium, 1 mg] | quick-idiyappam-40199r |
| rcp165 | Quick Khoya | NA | NA | [milk] | 5 min. | 10 min. | [Indian Tawa] | 100Makes 100 grams. | Indian | | [Heat the milk on high flame in a shallow non-stick frying pan., Go on boiling and cooking until it becomes thick. Cool.] | [Not Given] | quick-khoya-165r |
| rcp34557 | Quick Kothimbir Vadi ( Microwave Recipe) | Snacks | NA | [whole wheat flour (gehun ka atta), besan (bengal gram flour), chopped coriander (dhania), semolina (rava), ginger (adrak) paste, green chilli paste, turmeric powder (haldi), chilli powder, sugar, oil, salt, fruit salt, oil] | 10 mins | 4 mins | [Microwave, Indian Party, Cocktail Party, Microwave, Quick Snacks / Quick Starters] | 12Makes 12 vadis | Indian | With a wholesome blend of flours and traditional spices, these kothimbir vadis are sure to bring back memories of your haveli home! What is more, it can be made in a jiffy with our handy kitchen helper, the microwave. | [Combine the wheat flour, besan, coriander, semolina, ginger paste, green chilli paste, turmeric powder, chilli powder, sugar, oil, salt along with ¾ cup of water in a deep bowl and mix well to make a smooth batter., Just before cooking, add the fruit salt and 2 tsp of water over it. When the bubbles form, mix gently., Grease 6 paper cups of 50 mm. (2”) diameter using oil and pour 2 tbsp of the batter in each of 6 cups and microwave on high for 2 minutes., Allow it cool slightly and then de-mould it., Repeat steps 3 and 4 to make more 6 vadis in one more batch., Serve immediately.] | [Not Given] | quick-kothimbir-vadi--microwave-recipe-34557r |
| rcp1286 | Quick Lemon Cheese Pie | NA | NA | [marie biscuit, melted butter, whipped cream, lemon juice, lemon, cream cheese, powdered sugar, lemon essence, biscuit crumbs, lemon wedges] | 10 mins | 5 mins | [Christmas, Quick Indian Sweets] | 4Makes 4 to 5 servings | Indian | Freshly whipped cream blended with lemon and cottage cheese chilled on a crunchy biscuit base. | [Mix the biscuit crumbs with the melted butter and press the mixture into the base of a 175 mm. (7") diameter flan ring., Chill until firm., Fold in the whipped cream with the lemon rind, juice, cream cheese, sugar and lemon essence., Spread the filling over the base and chill until firm., Remove the flan ring. Top the cheese pie with the biscuit crumbs forming criss cross patterns and decorate with lemon wedges., Serve chilled.] | [Not Given] | quick-lemon-cheese-pie-1286r |
| rcp1716 | Quick Maharashtrian Chilla | Snacks | NA | [besan (bengal gram flour), jowar (white millet) flour, whole wheat flour (gehun ka atta), chopped onions, chopped tomatoes, chopped green chillies, chopped coriander (dhania), turmeric powder (haldi), chilli powder, cumin seeds (jeera) powder, coriander (dhania) powder, salt, oil, curd (dahi)] | 10 mins | 10 mins | [Maharashtrian Breakfast, Breakfast Chillas, Indian Pancakes, Evening Tea Snacks, Ganesh Chaturthi, Indian Party, Tava] | 7Makes 7 chilla | Maharashtrian | quick Maharashtrian chilla recipe | healthy mixed flour dhirde | multi flour cheela | with 21 amazing images. This traditional quick Maharashtrian chilla recipe is an healthy mixed flour dhirde. Made with three types of flours, besan, jowar and whole wheat flour, chilla is easy to prepare. People often move to fast-foods, because they assume traditional recipes are time-consuming. Not at all! See this healthy mixed flour dhirde. To make Maharashtrian thalipeeth combine all the ingredients in a deep bowl, mix well and make a thick batter using enough water. Heat a non-stick tava (griddle) and grease it lightly with oil. Pour a ladleful of the batter on the tava. Cook the thalipeeth on a medium flame, using a little oil, till it turns golden brown in colour from both the sides. Serve healthy thalipeeth hot with curds or green chutney. See why we think this is a healthy thalipeeth recipe. Made from 3 healthy flours, Whole wheat flour is excellent for diabetic as they will not shoot up your blood sugar levels as they are a low GI food. Being high in Fibre, Jowar reduces bad cholesterol (LDL) and increases the effects of good cholesterol (HDL). Besan is high in Folate or folic acid, which is important for rapid growth and multiplication of red blood cells and white blood cells (WBC) in the bone marrow. Some tips for instant Maharashtrian thalipeeth. 1. Oats flour, Bajra flour, Ragi flour, Quinoa flour, Amaranth flour are some other healthy flours which you can use as an addition or replacement to the flours mentioned in this quick thalipeeth recipe. 2. For an added crunch, toss in some chopped onion. 3. You can add any vegetables of your choice like shredded cabbage, grated carrots, beetroot or bottle gourd. 4. This being a quick recipe Maharashtrian chilla we are making a batter and not a dough for the chilla which will quicken the process of making them. Aside from multi flour cheela recipe enjoy a few well known Maharashtrian snacks like Sabudana Vada, Sabudana Khichdi, Misal Pav and Usal are a few well known Maharastrian snacks. Enjoy how to make quick Maharashtrian chilla recipe | healthy mixed flour dhirde | multi flour cheela | with detailed step by step photos and video below. | [To make quick maharashtrian chilla recipe, combine all the ingredients in a deep bowl, mix well and make a thick batter using enough water., Heat a non-stick tava (griddle) and grease it lightly with oil., Pour a ladleful of the batter on the tava (griddle) and pat it evenly with your fingers to form a 100 mm. (4”) diameter circle., Cook the chilla on a medium flame, using a little oil, till it turns golden brown in colour from both the sides., Repeat steps 3 and 4 to make 6 more chillas., Serve the quick maharashtrian chilla recipe hot with curd and pickle.] | [Energy, 100 cal, Protein, 2.4 g, Carbohydrates, 10.4 g, Fiber, 2 g, Fat, 5.5 g, Cholesterol, 0 mg, Sodium, 8 mg] | quick-maharashtrian-chilla-1716r |
| rcp3429 | Quick Mango Chunda, Aam ka Chunda, Gujarati Raw Mango Sweet Pickle | BreakFast | NA | [grated raw mangoes, sugar, turmeric powder (haldi), salt, chilli powder, cumin seeds (jeera) powder] | 10 mins | 8 mins | [Gujarati Kachumber / Chutneys / Achar, Gujarati Breakfast, Pickles / Achar, Sugar Based Pickles, Indian Party, Non-stick Pan] | 2Makes 2 cups (28 tbsp ) | Gujarati | Quick mango chunda recipe | aam ka chunda | Gujarati raw mango sweet pickle | with 12 amazing images. mango chunda is a preserve that is common to all Gujarati households. The traditional preparation of chunda is time consuming, the heat of sun being used to dissolve the sugar till the pickle reaches a clear syrupy consistency and the mango shreds are translucent. Quick mango chunda is a quick version of this very popular recipe that tastes superb and is surprisingly easy to prepare. The secret of making a perfect aam ka chunda is the one string consistency which is very important. This simple recipe will help you stock up a year's supply of mango chunda. aam ka chunda is popularly served with plain theplas or methi theplas , but you can also enjoy with rotis, puris and parathas. Learn to Quick mango chunda recipe | aam ka chunda | Gujarati raw mango sweet pickle | make with step by step photos | [To make quick mango chunda, combine the mangoes, sugar, turmeric powder and salt in a broad non-stick pan, mix well and cook on a slow flame for 2 minutes, while stirring occasionally or till the sugar melts completely., Once the mixture starts bubbling, mix it well and cook on slow flame for 6 minutes, while stirring continuously or till 1 string consistency., Switch off the flame, transfer it to a deep bowl and allow it to cool completely., Once cooled, add the chilli powder and cumin seeds powder and mix well., Serve the quick mango chunda immediately or store in an air-tight container and store in a dry, cool place for 1 year.] | [Energy, 53 cal, Protein, 0 g, Carbohydrates, 13.2 g, Fiber, 0.2 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 97.1 mg] | quick-mango-chunda--aam-ka-chunda-gujarati-raw-mango-sweet-pickle-3429r |
| rcp41705 | Quick Mango Mousse | NA | NA | [chopped mangoes, beaten whipped cream, sugar, chopped mangoes] | 20 mins | 0 mins | [French Desserts, Fruit Based Indian Desserts, Mousse, Desserts for Entertaining, Western Party, Sweet Recipes for Kids, Birthday Party Sweets] | 5Makes 5 glasses | Indian | quick mango mousse recipe | 3 ingredient mango mousse | easy mango mousse Indian dessert | mango mousse without gelatin or egg | with 12 amazing images. quick mango mousse recipe | 3 ingredient mango mousse | easy mango mousse Indian dessert | mango mousse without gelatin or egg is a yummy treat to suit all palates. Learn how to make 3 ingredient mango mousse. To make quick mango mousse, combine the mangoes and sugar in a mixer and blend it till smooth. Combine the whipped cream and ¼ cup of the prepared mango mixture in a deep bowl and fold it gently. Keep aside. Put the whipped cream mango mixture in a piping bag and cut off the tip. Keep aside. Take 5 shot serving glasses, put 1½ tbsp of the remaining prepared mango mixture in each glass and tap it lightly. Swirl approx. ¼ cup of the whipp cream-mango mixture in each glass. Top it with 1 tbsp of mangoes over each glass. Refrigerate it for 1 hour or till the mousse sets. Serve chilled. Who can resist the lure of a creamy, fluffy mousse? Indeed, melt-in-the-mouth mousses have a timeless appeal, age no bar! If you add the inimitable flavour of fresh mangoes to the picture, it gets all the more enticing! Indeed, this easy mango mousse Indian dessert, with its creamy mouth-feel and strong flavour of mangoes is a must-try in the summer months. The secret of the 3 ingredient mango mousse lies in beating the cream. It isn’t difficult. You just need to be careful of when the cream is beaten and ready. You should get soft peaks after beating. Check our recipe on how to get perfect whipped cream. Mousses are easy to make, but need a bit of tact while folding the mixture and piping it into the glasses – this recipe will make sure you get it right. Serve the mango mousse without gelatin or egg chilled, as that improves the consistency and heightens the flavour of the mangoes. Tips for quick mango mousse. 1. Make mango pulp using alphonso mangoes only for best flavour and aroma. 2. If you beat the whipped cream for later use, ensure you store it in the freezer. 3. This dessert can be refrigerated for upto 2 days. Enjoy quick mango mousse recipe | 3 ingredient mango mousse | easy mango mousse Indian dessert | mango mousse without gelatin or egg | with step by step photos. | [For quick mango mousse, combine the mangoes and sugar in a mixer and blend it till smooth., Combine the whipped cream and ¼ cup of the prepared mango mixture in a deep bowl and fold it gently. Keep aside., Put the whipped cream mango mixture in a piping bag and cut of the tip. Keep aside., Take 5 shot serving glasses, put 1½ tbsp of the remaining prepared mango mixture in each glass and tap it lightly., Swirl approx. ¼ cup of the whipp cream-mango mixture in each glass., Top it with 1 tbsp of mangoes over each glass. Refrigerate it for 1 hour or till the mousse sets., Serve the quick mango mousse chilled.] | [Energy, 199 cal, Protein, 0.8 g, Carbohydrates, 26.6 g, Fiber, 0.4 g, Fat, 9.9 g, Cholesterol, 0 mg, Sodium, 26.5 mg] | quick-mango-mousse-41705r |
| rcp22567 | Quick Masala Noodles | NA | Veg | [boiled flat noodles, butter, chopped onions, chopped celery, chopped tomatoes, chopped red capsicum, chopped green capsicum, sliced mushrooms (khumbh), tomato ketchup, chilli sauce, fresh cream, salt, lemon juice, grated processed cheese] | 20 mins | 8 mins | [Indian Noodles, Veg Noodles, Quick Noodles, Birthday Party Quick, Birthday Party Easy] | 4Makes 4 servings | Indian | A peppy noodle preparation easily made with readymade sauces and chopped vegetables. The Quick Masala Noodles has a nice crunch thanks to the chunky pieces of sautéed veggies. The cream imparts a rich feel to this dish, while the sauces impart a pungent tanginess. Colourful capsicums and juicy tomatoes are a must-add to this recipe, and it is also important to de-seed the tomatoes to retain the crunch and avoid gooeyness. Enjoy this delightful Quick Masala Noodles with a generous garnish of cheese. | [Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute or till they turn golden brown in colour., Add the celery and sauté on a medium flame for 30 seconds., Add the tomatoes, green and red capsicums and mushroom and sauté on a medium flame for 3 to 4 minutes., Add the tomato ketchup, chilli sauce, cream and salt, mix well and cook on a medium flame for 1 minute., Add the lemon juice and noodles, mix well and cook on a medium flame for 1 more minute., Serve hot garnished with cheese.] | [Not Given] | quick-masala-noodles-22567r |
| rcp1738 | Quick Mushroom and Capsicum Stir Fry | NA | Veg | [sliced mushrooms (khumbh), capsicum cubes, oil, cumin seeds (jeera), sliced onions, chopped garlic (lehsun), chopped green chillies, milk, plain flour (maida), tabasco sauce, salt freshly ground black pepper (kalimirch)] | 15 mins | 7 mins | [Quick Sabzis, Semi-Dry Sabzis, Saute, Kadai Veg, Quick Stir-Fries] | 3Makes 3 servings | NA | A tongue-tickling stir-fry zestfully flavoured with Tabasco sauce! A tempering of cumin seeds and flavourful additions like onions, green chillies and garlic impart a wonderful taste to the Quick Mushroom and Capsicum Stir-Fry, while milk and plain flour help to bind the veggies and the sauce together so that you get a full experience of this pungent dish in every mouthful. Ensure you serve this stir-fry immediately on preparation as the flavours and textures tend to dim over time. | [Heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the onions, garlic, green chillies and sauté on a medium flame for 1 minute., Add the mushrooms, capsicum and salt and sauté on a high flame for 3 minutes., Add the milk, plain flour, tabasco, little salt and pepper, mix well and cook on a high flame for 2 minutes, while stirring continuously., Serve immediately.] | [Energy, 93 cal, Protein, 2.4 g, Carbohydrates, 6.4 g, Fiber, 1.6 g, Fat, 6.4 g, Cholesterol, 0 mg, Vitamin A, 265.4 mcg, Vitamin B1, 0.3 mg, Vitamin B2, 0.2 mg, Vitamin B3, 1.9 mg, Vitamin C, 64.9 mg, Folic Acid, 10.6 mcg, Calcium, 46.5 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 5.3 mg, Potassium, 186.4 mg, Zinc, 0.4 mg] | quick-mushroom-and-capsicum-stir-fry-1738r |
| rcp1723 | Quick Mushroom Soup | NA | Veg | [chopped mushrooms (khumbh), chopped onions, plain flour (maida), milk, butter, salt, grated processed cheese] | 10 mins | 7 mins | [Thick / Creamy Indian Soups, Jhat-Pat Soup, Presssure Cooker Soups, Quick Vegetarian Soups, Birthday Party Easy, Easy, Simple Indian Soup] | 2Makes 2 servings | Indian | quick mushroom soup recipe | Indian quick mushroom soup | mushroom soup without cream | veg mushroom soup | with 20 amazing images. quick mushroom soup recipe | Indian quick mushroom soup | mushroom soup without cream | veg mushroom soup is a simple and easy to make fare which can be served in less than 20 minutes. Learn how to make Indian quick mushroom soup. To make quick mushroom soup, combine the milk and 2 cups of water in a deep pan and bring to a boil. Keep aside. Heat the butter in another deep pan, add the onions and sauté on a medium flame for 1 minute. Add the mushrooms and sauté on a medium flame for 2 to 3 minutes. Add the plain flour and sauté on a medium flame for a few seconds. Add the milk-water mixture gradually and cook on a medium flame for 2 to 3 minutes, till no lumps remain, while stirring continuously. Add the salt and pepper and bring to a boil. Serve hot garnished with the grated cheese. This wholesome soup requires the mushrooms and onions to be cooked with milk, for a pleasing colour, flavour and texture. Indeed a hot bowl of mushroom soup without cream is worth a few minutes spent! The mushrooms along with white sauce made with plain flour, butter and milk adds creaminess to this Indian quick mushroom soup. With a tempting garnish of grated cheese, it is all the more fascinating. The chopped onions and mushrooms have a very pleasant mouthfeel in veg mushroom soup. Looks and tastes exotic, but in reality it is very simple. It is sure to fascinate the most discerning of diners! Tips for quick mushroom soup. 1. You can chop the mushrooms finely or roughly as per your liking. 2. After adding the milk-water mixture, ensure to stir continuously to avoid lump formation. 3. You can make the soup in advance. But add the cheese to hot soup just before serving. Enjoy quick mushroom soup recipe | Indian quick mushroom soup | mushroom soup without cream | veg mushroom soup | with step by step photos. | [Combine the milk and 2 cups of water in a deep pan and bring to a boil. Keep aside., Heat the butter in a another deep pan, add the onions and sauté on a medium flame for 1 minute., Add the mushrooms and sauté on a medium flame for 2 to 3 minutes., Add the plain flour and sauté on a medium flame for a few seconds., Add the milk-water mixture gradually and cook on a medium flame for 2 to 3 minutes, till no lumps remain, while stirring continuously., Add the salt and pepper and bring to a boil., Serve hot garnished with the grated cheese.] | [Energy, 227 cal, Protein, 7.8 g, Carbohydrates, 13.5 g, Fiber, 0.6 g, Fat, 12.4 g, Cholesterol, 31.5 mg, Sodium, 55.6 mg] | quick-mushroom-soup-1723r |
| rcp35868 | Quick Orange Mousse ( Mousses Recipe) | NA | NA | [orange squash, sugar, grated orange rind, cornflour water, chopped white chocolate, milk, powdered sugar, beaten whipped cream, orange colour, orange segments] | 10 mins | 3 mins | [French Desserts, Desserts for Entertaining, Western Party] | 4Makes 4 servings | French | The vivid colour and tangy taste of oranges dominates this quick mousse. But, what makes this recipe a real topper is the way the vibrant orange sauce contrasts and complements the pleasant white chocolate and soothing whipped cream. Orange squash is better suited for this recipe than fresh orange juice, as it totally voids the risk of bitterness. As a variant, the orange sauce can also be used over vanilla ice-cream. | [Combine all the ingredients in a deep non–stick pan and cook on a medium flame for 2 to 3 minutes or till the sauce thickens, while stirring continuously. Remove from the flame and keep aside., Combine the chocolate and milk in a microwave safe bowl and microwave on high for 30 seconds. Remove and mix well until no lumps remain., Strain the mixture using a sieve and keep aside., Combine the sugar, beaten whipped cream, orange sauce and orange colour in a deep bowl and fold gently., Add the chocolate-milk mixture and fold gently., Pour equal quantities of the mixture into 4 individual bowls / glasses and refrigerate for atleast 3 to 4 hours or till the mousse sets., Garnish with orange segments and serve chilled.] | [Not Given] | quick-orange-mousse--mousses-recipe-35868r |
| rcp38055 | Quick Oreo Ice- Cream, Oreo Vanilla Ice Cream Recipe | NA | Veg | [crushed oreo cookies, vanilla ice-cream, fresh cream] | 10 mins | 0 mins | [Indian Ice Creams, No Cooking Veg Indian, Indian Birthday Party, Western Party, Refrigerator, Quick 3 Ingredients, Indian Birthday Party Desserts] | 6Makes 6 servings | Indian | Now, you can make your favourite Ice-creams even when you do not have much time to spare. All it takes to prepare this Quick Oreo Ice-Cream is to mix together the required amount of ice-cream, fresh cream and crushed cookies, and allow it to set for a few hours. Although the setting time is a must, you do not have to spend much time with the preparations, so it is much more convenient. Relish this luscious ice-cream dotted with crushed cookies, and bask in the ecstasy of your taste buds! A quick to make and great to eat Sweet Treat that kids are sure to love, great to serve for a children's Birthday Party . | [Combine all the ingredients in a deep bowl and mix well., Pour into an aluminium shallow container, cover with a foil and refrigerate for at least 5 hours., Scoop and serve immediately.] | [Energy, 599 cal, Protein, 5.5 g, Carbohydrates, 41.5 g, Fiber, 0.7 g, Fat, 46.9 g, Cholesterol, 0 mg, Sodium, 40.4 mg] | quick-oreo-ice--cream-oreo-vanilla-ice-cream-recipe-38055r |
| rcp7532 | Quick Paneer Sabzi | NA | NA | [paneer (cottage cheese) cubes, whole dry kashmiri red chillies, coriander (dhania) seeds, oil, cumin seeds (jeera), coloured capsicum strips, chopped tomatoes, salt] | 12 mins | 8 mins | [Jain Subzi / Gravies, Jain Paryushan, Quick Sabzis, Semi-Dry Sabzis, Traditional Indian Sabzis, Jain Subzis, Indian Curry recipes, North Indian, South Indian] | 4Makes 4 servings | Jain | quick paneer sabzi recipe | paneer ki sukhi sabzi | 10 minute paneer sabji | simple Indian jain paneer sabzi | with 25 amazing images. A delectable blend of flavours and textures makes this quick paneer sabzi a great hit! Learn how to make quick paneer sabzi recipe | paneer ki sukhi sabzi | 10 minute paneer sabji | simple Indian jain paneer sabzi | This simple Indian jain paneer sabzi cooked in a freshly ground powder of coriander and red chillies with paneer cubes, capsicum and tomatoes. The recipe is simple, without onion and garlic, but high on flavors and very delicious. Apart from the fact that this paneer ki sukhi sabzi lip-smacking subzi uses minimal ingredients, you will also love the fact that it is easy and quick to prepare. So, relish this delightful dish any day you feel like! Tips to make quick paneer sabzi: 1. Mix gently. We don't want to break the paneer pieces. 2. Here is the link if you want to make homemade paneer. 3. Cook the masala on low flame otherwise the masala will burn and give bitter taste. Enjoy quick paneer sabzi recipe | paneer ki sukhi sabzi | 10 minute paneer sabji | simple Indian jain paneer sabzi | with detailed step by step images. | [To make quick paneer sabzi, combine the red chillies and coriander seeds in a small broad non-stick pan and dry roast on a slow flame for 1 minute. Keep aside to cool slightly., Blend in a mixer to a smooth fine powder and keep aside., Heat the oil in a non-stick kadhai and add the cumin seeds., When the seeds crackle, add the capsicum strips and sauté on a medium flame for 1 to 2 minutes., Add the prepared masala and saute for a minute., Add the tomatoes, salt and 4 tbsp of water, mix well and cook on medium flame for 5 minutes, while stirring occasionally., Add the paneer, mix gently and cook on medium flame for another 1 to 2 minutes, while stirring occasionally., Serve the quick paneer sabzi hot.] | [Energy, 530 cal, Protein, 20.2 g, Carbohydrates, 14.9 g, Fiber, 1.7 g, Fat, 43.3 g, Cholesterol, 0 mg, Sodium, 10.1 mg] | quick-paneer-sabzi-7532r |
| rcp34 | Quick Pineapple and Mango Drink / Party Drink | NA | Veg | [pineapple juice, mango juice, lemon juice, fresh cream, raspberry syrup, ice-cubes] | 5 mins | 0 mins | [Indian Juices, Indian Mocktails, No Cooking Veg Indian, Holi recipes, Indian Party] | 4Makes 4 glasses | Indian | Just what you need on a hot summer’s afternoon to soothe, refresh and satiate you! Peppy fruit juices like pineapple, mango and orange form the base of this tangy drink, while a dash of fresh cream lends a rich texture and a soothing balance to the creation. Serve the Quick Pineapple and Mango Drink cold, and immediately on preparation. Some more refreshing summer coolers - Kairi ka Pani , Khus ka Sherbat , Phudina Jeera Pani . | [Combine all the ingredients in a mixer and and blend till smooth and frothy., Pour equal quantities of the juice into 4 individual glasses., Serve immediately.] | [Energy, 102 cal, Protein, 0.9 g, Carbohydrates, 18.7 g, Fiber, 4.1 g, Fat, 2.6 g, Cholesterol, 0 mg, Sodium, 52.4 mg] | quick-pineapple-and-mango-drink--party-drink-34r |
| rcp2494 | Quick Pineapple Mousse, Eggless | NA | NA | [pineapple purée, chopped pineapple, beaten whipped cream, powdered sugar, chopped pineapple] | 15 mins | 0 mins | [Fruit Based Indian Desserts, Mousse, Christmas, Father's Day, Teachers Day, Children's Day, Desserts for Entertaining] | 7Makes 6 to 8 servings | Indian | This Quick Pineapple Mousse stands out, not just for its vibrant taste and pleasant colour, but its obvious simplicity too. This elegant dessert is really easy and quick to make but is sure to steal everybody’s heart with its creamy mouth-feel and fruity flavour. Just mix, chill, garnish and enjoy. You can also try other pineapple-based recipes like Pineapple Sponge Cake and Pineapple Sheera . | [Combine the beaten whipped cream and powdered sugar in a deep bowl and mix well using a spatula., Add the pineapple purée and mix well., Add the pineapple and mix well., Pour the mousse into 6 individual glasses or bowls and refrigerate for atleast 1 hour., Serve chilled garnished with pineapple.] | [Energy, 180 cal, Protein, 0.6 g, Carbohydrates, 19.3 g, Fiber, 0.7 g, Fat, 11.1 g, Cholesterol, 0 mg, Sodium, 24 mg] | quick-pineapple-mousse-eggless-2494r |
| rcp31034 | Quick Potato Curry | NA | NA | [chopped tomatoes, chopped onions, ginger (adrak), roughly chopped, garlic (lehsun), roughly chopped, chilli powder, butter, cinnamon (dalchini) sticks, cloves (laung / lavang), cardamoms (elaichi), baby potatoes, boiled and peeled, fresh cream, sugar, salt] | 10 minutes | 15 minutes | [Punjabi Sabzis, Quick Sabzis, Quick Sabzis] | 4Serves 4. | Punjabi | Potatoes in a simple but delicious red gravy. The ideal dish to cook up when in a hurry! | [Heat the butter in a pan, add the cinnamon, cloves and cardamoms and fry for a few seconds., Add the prepared tomato paste and sauté for 2 to 3 minutes., Add the potatoes, cream, sugar and salt and cook for 5 to 6 minutes., Serve hot.] | [Energy, 107 cal, Protein, 0.8 g, Carbohydrates, 4.4 g, Fiber, 0.6 g, Fat, 9.6 g, Cholesterol, 0 mg, Vitamin A, 387.6 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 10.2 mg, Folic Acid, 10.8 mcg, Calcium, 32.5 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 59.5 mg, Potassium, 86 mg, Zinc, 0.1 mg] | quick-potato-curry-31034r |
| rcp1503 | Quick Potato Curry ( Desi Khana) | NA | Veg | [chopped tomatoes, chopped onions, chopped ginger (adrak), garlic (lehsun) cloves, chilli powder, boiled and peeled baby potatoes, oil, cinnamon (dalchini), cloves (laung / lavang), cardamoms, fresh cream, sugar, salt] | 10 mins | 7 mins | [Frozen Foods, Indian Freezer Recipes, Quick Sabzis, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Quick Veg Indian Curry, Kadai Veg, Quick Sabzis] | 4Makes 4 servings | South Indian | With a simple tomato base and common spices, the focus is definitely on the potatoes! although very easy to make, this quick potato curry is an ever-popular dish that is frequently made in most households, especially if there are children around. | [Heat the oil in a non-stick kadhai, add the cinnamon, cloves and cardamom and sauté on a medium flame for a few seconds., Add the prepared paste and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Add the fresh cream, sugar, salt and potatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Serve hot.] | [Energy, 287 cal, Protein, 3.2 g, Carbohydrates, 34.2 g, Fiber, 3.5 g, Fat, 15.5 g, Cholesterol, 0 mg, Vitamin A, 479.7 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.8 mg, Vitamin C, 44.4 mg, Folic Acid, 45.5 mcg, Calcium, 73.2 mg, Iron, 1.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 28.4 mg, Potassium, 453.3 mg, Zinc, 0.8 mg] | quick-potato-curry---desi-khana-1503r |
| rcp1707 | Quick Rava Idli | Snacks | NA | [semolina (rava / sooji), curd (dahi), oil, fruit salt, salt, oil, cumin seeds (jeera), coconut, chopped green chillies, chopped curry leaves (kadi patta), oil] | 10 mins | 20 mins | [Jain Naashta, Different types of Idlis, South Indian Breakfast, Comfort Foods, Breakfast Idlis / Dosas / Uttapam, Indian Snacks for Entertaining, Jain Snacks] | 35Makes 35 idlis | Jain | quick rava idli recipe | instant idli using sooji | easy no fermentation semolina idli | with 40 amazing images. quick rava idli recipe is a quick South Indian breakfast dish. Learn how to make instant idli using sooji. quick rava idli can be made rather quickly as the batter need not be fermented. However, you ought to take into account half an hour’s soaking time. Since quick rava idli is steamed, it is easier to digest than upma, and has a convenient form factor for serving as well as packing. suji idli for the tiffin box stays soft and humid for longer. Tips for quick rava idli. 1. After 30 minutes of soaking the batter. Note that the rava will suck up a lot of the water. 2. Just before steaming, add 1 tbsp fruit salt. Fruit salt provides a spongy, fluffy texture. Use neutral flavored fruit salt. 3. Mix gently after adding fruit salt. Don’t mix it vigorously, just gently fold in. 4. In the batter you can use buttermilk instead of curds and water to get that nice sour taste. Just avoid adding salt and tempering to the buttermilk. 5. Make sure you steam the idlis on high flame so that the water is boiling all the time. As we are making 5 batches of ildi, you will need to add water to the steamer when required. 6. If you don't have eno fruit salt, you can use baking soda instead. 7. You can add grated vegetables, such as carrots or onions, to the batter. quick rava idli is a popular South Indian breakfast recipe made often in many parts of India as there is no fermentation required. Serve quick rava idli with coconut chutney and sambar. Enjoy quick rava idli recipe | instant idli using sooji | easy no fermentation semolina idli | with step by step photos. | [To make quick rava idli, mix the curds with 2 3/4th cup water in a bowl to make a batter., Add semolina and whisk well. Cover and keep aside for at least 30 minutes. Add oil and salt to taste and mix again. Your batter is ready., Prepare the tempering by heating the oil and adding the cumin seeds and cook for a few seconds. Add coconut, green chillies and curry leaves and sauté on a medium flame for a minute. Add the tempering to the semolina batter and mix well., Heat water in a steamer or pressure cooker. Grease the idli moulds with oil., Just before steaming add the fruit salt over the batter. Pour 1 tsp of water over it. Mix gently., Pour a ladleful of batter into each greased idli mould. Steam for 8 to 10 minutes., Serve quick rava idli hot with a chutney of your choice.] | [Energy, 50 cal, Protein, 1.3 g, Carbohydrates, 7.8 g, Fiber, 0.1 g, Fat, 1.5 g, Cholesterol, 0.9 mg, Sodium, 224.7 mg] | quick-rava-idli-1707r |
| rcp32836 | Quick Rava Idli ( How To Make Rava Idli ) | BreakFast | NA | [semolina (rava), buttermilk, coconut oil oil, salt, urad dal (split black lentils), chana dal (split bengal gram), mustard seeds ( rai / sarson), coconut, green chillies, curry leaves (kadi patta), fruit salt, coconut oil oil, coconut, sambhar] | 10 mins | 20 mins | [South Indian, Different types of Idlis, South Indian Breakfast] | 16Makes 16 idlis (16 idli ) | South Indian | Well, you love idlis, but what if you have no batter on hand? here is a quick and equally tasty (in fact, spicier!) version of idlis made with semolina. Since the batter requires no fermentation, this recipe is a quick-fix! for extra zing, add a little grated ginger to this dish. | [Combine the semolina, buttermilk, 2 tbsp of oil and salt together in a bowl. Keep aside for 30 minutes., Heat the remaining 1 tbsp of oil in a small pan and add the urad dal, chana dal and mustard seeds., When the seeds crackle, add the coconut, green chillies and curry leaves and sauté for a few seconds., Pour the tempering over the semolina batter and mix well., Add the fruit salt and sprinkle a little water over it, when the bubbles form mix it gently., Pour spoonfuls of the batter into greased idli moulds and steam for 8 to 10 minutes. Or till done, Repeat with the remainig batetr to make more idlis. Serve hot with fried coconut chutney or red garlic chutney.] | [Energy, 111 cal, Protein, 2.5 g, Carbohydrates, 17 g, Fiber, 0.4 g, Fat, 3.6 g, Cholesterol, 0 mg, Vitamin A, 23.4 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.4 mg, Vitamin C, 0 mg, Folic Acid, 1.1 mcg, Calcium, 4.8 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 5 mg, Potassium, 22.6 mg, Zinc, 0 mg] | quick-rava-idli--how-to-make-rava-idli--32836r |
| rcp42670 | Quick Rava Thalipeeth | Snacks | NA | [semolina (rava / sooji), sliced onions, grated coconut, green chilli, turmeric powder (haldi), chopped coriander (dhania), sugar, salt, oil, green chutney tomato ketchup] | 10 mins | 28 mins | [Maharashtrian Breakfast, Quick breakfast, Breakfast Chillas, Indian Pancakes, Breakfast Theplas, Parathas, Quick Evening Snacks, Indian Pancakes, Evening Tea Snacks] | 5Makes 5 thalipeeths | Maharashtrian | quick rava thalipeeth recipe | sooji thalipeeth | Maharashtrian rava thalipeeth | semolina thalipeeth Indian breakfast recipe | with 18 amazing images. quick rava thalipeeth recipe | sooji thalipeeth | Maharashtrian rava thalipeeth | semolina thalipeeth Indian breakfast recipe is made with ingredients readily available at home. Learn how to make Maharashtrian rava thalipeeth. To make quick rava thalipeeth, combine all the ingredients in a bowl, add approx. ¼ cup of water so the mixture binds well. Divide the mixture into 5 equal portions. Heat a non-stick tava (griddle) and grease it with ½ tsp of oil. Take a portion of the mixture and flatten it using your palms and place it on the greased non-stick tava (griddle). Wet your hands with little water, flatten the mixture and spread it using your fingers to make a 125 mm. (5") diameter circle. Again wet your fingers and dab it very well. Cook it on a slow flame using ½ tsp of oil, till golden brown spots appear on both the sides. Repeat steps 3 to 7 to make 4 more thalipeeth. Serve immediately with green chutney or tomato ketchup. Ready in a jiffy, the sooji thalipeeth is a common breakfast recipe in the Saraswat Brahman community. It is kind of similar to Koki of Sindhi and Bhakri of Goan cuisine. This thalipeeth is like a thick pancake made with a quick-fix dough of roasted rava, perked up with coconut, onions et al. Once cooked, the Maharashtrian rava thalipeeth tastes quite exquisite with an awesome texture that is crisp outside and soft inside. While it is quite an easy dish, what differentiates an excellent thalipeeth from a regular thalipeeth is the way in which it has been shaped. Enjoy quick rava thalipeeth with Red Chilli Thecha, Green Chilli Thecha and a dollop of Safed Makhan You can also have it with Green Chutney or tomato ketchup. Tips for quick rava thalipeeth. 1. To roast semolina, put it in a broad non-stick pan and dry roast it on a slow flame for 3 to 4 minutes or till it changes colour slightly. 2. You need to flatten semolina thalipeeth Indian breakfast recipe on the tava with wet hands. It is no rocket science, but requires a little bit of practice to master, so do not worry if your first few thalipeeth end up in odd shapes or of varying thickness. You will soon master it, and then it is nothing but applause waiting for you at the dining table! Do try other Thalipeeth variants like Jowar Bajra Besan Thalipeeth Upvaas Thalipeeth , Methi Thalipeeth, Sabudana Thalipeeth, and Quick Maharashtrian Thalipeeth . Enjoy quick rava thalipeeth recipe | sooji thalipeeth | Maharashtrian rava thalipeeth | semolina thalipeeth Indian breakfast recipe | with step by step photos. | [To make quick rava thalipeeth, combine all the ingredients in a bowl, add approx. ¼ cup of water so the mixture binds well., Divide the mixture into 5 equal portions., Heat a non-stick tava (griddle) and grease it with ½ tsp of oil., Take a portion of the mixture and flatten it using your palms and place it on the greased non-stick tava (griddle)., Wet your hands with little water, flatten the mixture and spread it using your fingers to make a 125 mm. (5") diameter circle., Again wet your fingers and dab it very well., Cook it on a slow flame using ½ tsp of oil, till golden brown spots appear on both the sides., Repeat steps 3 to 7 to make 4 more thalieepth., Serve the quick rava thalipeeth immediately with green chutney or tomato ketchup.] | [Energy, 236 cal, Protein, 3.9 g, Carbohydrates, 24.7 g, Fiber, 2.9 g, Fat, 13.6 g, Cholesterol, 0 mg, Sodium, 10.8 mg] | quick-rava-thalipeeth-42670r |
| rcp1684 | Quick Rice Dosa | BreakFast | NA | [raw rice (chawal), grated coconut, cooked rice (chawal), salt, melted butter, sambhar, coconut chutney, coriander onion chutney] | 10 mins | 20 mins | [South Indian, Different Types of Dosa, Quick breakfast, Breakfast Idlis / Dosas / Uttapam, Non-stick Pan, Quick 3 Ingredients] | 8Makes 8 dosas | South Indian | quick rice dosa recipe | instant rice dosa | no fermentation quick rice dosa | with 15 amazing images. quick rice dosa recipe is an ideal South Indian breakfast recipe, which is quick and a great alternative to sada dosa as this is a no fermentation quick rice dosa. So save the long hours of waiting for fermentation. Quick rice dosa is super quick and easy to make. If you have left over rice BINGO!! As, this dosa batter requires cooked rice. If you have guests coming in, you can definitely rely on this instant rice dosa as it doesn’t require much time for preparation and even for cooking. The process of making quick rice dosa is too simple and divided into two parts. For making the dosa batter, combine raw rice, grated coconut, cooked rice and little water in a mixer and blend everything well. Transfer mixture into a deep bowl. The mixture shouldn’t be too thin, add salt and keep aside for 10 mins. For the second step, to make the dosa take a non stick pan, sprinkle little water over it and gently wipe off with a tissue or a cloth. Pour a ladle full of batter and spread it in a circular motion to make a circle. Smear butter over it and also in the edges, cook for 2 mins and your quick rice dosa is ready!! As this dosa requires no soaking or fermentation it can be prepared in a jiffy and the addition of cooked rice makes this instant rice dosa soft despite of not soaking the raw rice. Make sure you serve quick rice dosa immediately with coconut chutney or sambhar! Enjoy quick rice dosa recipe | instant rice dosa | no fermentation quick rice dosa | with detailed step by step photos below. | [To make quick rice dosa, combine the raw rice, coconut, cooked rice and ½ cup of water in a mixer and blend till smooth., Transfer the mixture into a deep bowl, add the salt and approx. 5 tbsp of water and mix well. Cover with a lid and keep it aside for 10 minutes., Heat a non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a muslin cloth., Pour a ladleful of the batter on it and spread it in a circular motion to make a 125 mm. (5”) diameter circle., Smear a little butter over it and along the edges and cook on a medium flame for 1 to 2 minutes. Take care to see that the dosa does not become crisp as this is a soft dosa., Fold over to make a semi-circle or a roll., Repeat with the remaining batter to make 7 more quick rice dosas., Serve the quick rice dosa immediately with sambhar, coconut chutney and coriander onion chutney.] | [Energy, 55 cal, Protein, 0.9 g, Carbohydrates, 9.4 g, Fiber, 0.9 g, Fat, 1.5 g, Cholesterol, 0 mg, Sodium, 1.4 mg] | quick-rice-dosa-1684r |
| rcp38946 | Quick Rice Kheer | NA | NA | [milk, cooked rice (chawal), condensed milk, cardamom (elaichi) powder, nutmeg (jaiphal) powder, cardamom (elaichi) powder, nutmeg (jaiphal) powder, puris] | 5 mins | 5 mins | [South Indian Sweets, Collection of Kheer, Ganesh Chaturthi, Iftar Recipes for Ramadan / Ramzan, Non-stick Pan, Quick Indian Sweets, Quick Indian Desserts] | 1Makes 1 cup | South Indian | Contrary to the general notion that desserts, especially traditional ones, take a long time to prepare, here is how you can prepare rich and tasteful rice kheer in minutes! condensed milk and a dash of spices impart an intense flavour to this Quick Rice Kheer despite the fact that the milk is not simmered for a long time. If you have cooked rice and other ingredients on hand, you can prepare this kheer within minutes, to serve with delicious fresh puris. | [Heat the milk in a broad non-stick pan, add the rice, mix well with help of a whisk., Add the condensed milk and cardamom powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the nutmeg powder, mix well and cook on a medium flame for 1 minute., Garnish with nutmeg powder and cardamom powder and serve warm with puris.] | [Energy, 485 cal, Protein, 14.5 g, Carbohydrates, 55.1 g, Fiber, 0.6 g, Fat, 18.5 g, Cholesterol, 32 mg, Sodium, 119 mg] | quick-rice-kheer-38946r |
| rcp2879 | Quick Rice Panki | BreakFast | NA | [rice flour (chawal ka atta), urad dal (split black lentil) flour, curd (dahi), green chilli paste, coarsely crushed cumin seeds (jeera), oil, salt, banana leaves (kele ka patta), oil] | 5 mins | 20 mins | [Quick Evening Snacks, Indian Pancakes, Indian Tawa, Tava, Quick Snacks / Quick Starters, Quick Breakfast Indian, Quick 3 Ingredients] | 25Makes 25 pankis (10 panki ) | Indian | quick rice panki recipe | no fermentation rice panki | rice flour and urad dal panki | with 25 images. quick rice panki is quick as there is no fermentation required. Learn to make rice flour and urad dal panki. quick rice panki steamed in between banana leaves is a favourite Gujarati snack. Urad dal flour helps to bind the panki batter and make very thin pankis. To make quick rice panki, combine the rice flour, urad dal flour, curds, green chilli paste, cumin seeds, oil, salt and 3/4 cup of water and mix well. Keep aside. Put 1 tbsp of the batter on the greased side of a banana leaf. Cover with another banana leaf and cook on a tava till done. Tips for quick rice panki: 1. Spread the batter with the back of a spoon on the banana leaf. 2. Press the panki using a flat spoon, ladle while cooking so that it gets evenly cooked. 3. After cooking quick rice panki | no fermentation rice panki | rice flour and urad dal panki | discard banana leaves. 4. Mix well with a whisk. Don't use a spoon to mix as all the lumps will not break. Serve the quick rice pankis hot from the tava and let your guests peel off the banana leaves and enjoy the steaming hot pankis with spicy green chutney. Enjoy quick rice panki recipe | no fermentation rice panki | rice flour and urad dal panki | with step by step photos. | [To make quick rice panki, combine the rice flour, urad dal flour, curds, green chilli paste, cumin seeds, oil, salt and ¾ cup of water and mix well. Keep aside., Apply a little oil on one side of each banana leaf and keep aside., Put 1 tbsp of the batter on the greased side of a banana leaf., Cover with another banana leaf with the greased side over the batter press it gently to spread the batter evenly to make a thin layer., Heat a non-stick tava (griddle) and cook the panki on both sides till light brown spots appear on the banana leaves and the pancake in-between peels off the banana leaf easily., Repeat with the remaining batter to make 24 more pankis., Serve the quick rice panki immediately with green chutney., You can cook 3 to 4 pankis at one time on a tava.] | [Energy, 26 cal, Protein, 0.6 g, Carbohydrates, 4.4 g, Fiber, 0.3 g, Fat, 0.6 g, Cholesterol, 0.1 mg, Sodium, 0.6 mg] | quick-rice-panki-2879r |
| rcp42099 | Quick Sandwich Recipe, Veg Tawa Sandwich Recipe | Snacks | NA | [bread, butter, butter, butter, chopped onions, chopped tomatoes, chopped coriander (dhania), grated processed cheese, chilli powder, coriander (dhania) powder, cumin seeds (jeera) powder, salt, tomato ketchup] | 15 mins | 15 mins | [Indian Snacks for Entertaining, Evening Tea Snacks, Diwali Snacks, Tava, Quick Snacks / Quick Starters, Quick Indian recipes for Kids, Kids After School] | 4Makes 4 sandwiches | Indian | quick sandwich recipe | vegetable tawa sandwich | veg tawa sandwich | Indian tava sandwich | with amazing 20 images. This quick sandwich recipe is one that has withstood the test of time. You don’t need a grilled or toaster to make Indian tawa sandwich. We have used the simple tawa which is available in every Indian kitchen. veg tawa sandwich is a popular snack with kids and office-goers, and is sold commonly in canteens and bakeries. vegetable tawa sandwich is a wonderful snack to accompany tea, because it is both filling and tasty. The vegetable tawa sandwich is so quick and easy to make that if you no one can ever go wrong with the recipe. To make the stuffing for veg tawa sandwich, combine onions, tomatoes, coriander leaves, grated cheese and Indian spices that include red chilli powder, cumin seed powder and coriander powder. As this is a quick veg tawa sandwich we have used minimum of veggies but if you wish to you can add any ingredients that you wish to. Also, you can add mozzarella cheese instead of processed cheese. Mix well and the stuffing is ready!! Further, divide the stuffing into 4 equal portions. Place 2 bread slices on a clean, dry surface and spread ½ tsp of butter evenly over each slice. Place a portion of the stuffing on one buttered bread slice and spread it evenly. Sandwich it using another bread slice with the buttered side facing downwards and press it lightly. Brush ½ tsp of butter evenly over it. Heat a non-stick a tava (griddle), put ½ tsp of butter for cooking and place the sandwich on it with the buttered side facing upwards and cook on a medium flame till it turns golden brown in color from both the sides. Cut the Indian tava sandwich diagonally into 2 equal portions. Repeat steps 2 to 7 to make 3 more sandwiches. Serve quick veg tawa sandwich immediately with tomato ketchup or any dip that you wish to. In veg tawa sandwich, a succulent stuffing of onions and tomatoes perked up with spice powders is sandwiched along with cheese between two buttered bread slices, and cooked on a tawa with more butter, till the bread is perfectly crisp and appetizingly golden in colour! The crispness of the bread and the juiciness of the filling contrast beautifully making this an ever-popular vegetable tawa sandwich snack. You can also try other sandwiches like the Potato Sandwich or Cheese Vegetable Sandwich. Enjoy quick sandwich recipe | vegetable tawa sandwich | veg tawa sandwich | Indian tava sandwich | with detailed step by step recipe photos and video below. | [To make quick veg tawa sandwich, divide the stuffing into 4 equal portions., Place 2 bread slices on a clean, dry surface and spread ½ tsp of butter evenly over each slice., Place a portion of the stuffing on one buttered bread slice and spread it evenly., Sandwich it using another bread slice with the buttered side facing downwards and press it lightly., Brush ½ tsp of butter evenly over it., Heat a non-stick a tava (griddle), put ½ tsp of butter for cooking and place the sandwich on it with the buttered side facing upwards and cook on a medium flame till it turns golden brown in color from both the sides., Cut the sandwich diagonally into 2 equal portions., Repeat steps 2 to 7 to make 3 more sandwiches., Serve the quick veg tawa sandwich immediately with tomato ketchup.] | [Energy, 172 cal, Protein, 4.7 g, Carbohydrates, 23.7 g, Fiber, 0.5 g, Fat, 6.5 g, Cholesterol, 20 mg, Vitamin A, 377.9 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.4 mg, Vitamin C, 9.1 mg, Folic Acid, 6.8 mcg, Calcium, 63.8 mg, Iron, 0.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 115.9 mg, Potassium, 54.8 mg, Zinc, 0.1 mg] | quick-sandwich-recipe-veg-tawa-sandwich-recipe-42099r |
| rcp32769 | Quick Spinach Soup (know Your Green Leafy Vegetables) | NA | NA | [chopped spinach (palak), butter, chopped onions, chopped garlic (lehsun), plain flour (maida), milk, salt, ginger (adrak)] | 15 mins | 20 mins | [Jhat-Pat Soup, Mixer, Deep Pan] | 4Makes 4 servings | NA | Spinach, by itself, is a multi-nutrient vegetable, making this a very desirable soup. You can use vegetable stock instead of water. | [Combine the spinach and 3 tbsp of water in a deep pan and cook on a medium flame for 5 to 7 minutes or till all the water evaporates, stirring once in between., Cool and blend in a mixer to a smooth purée. Keep aside., Heat the butter in a deep pan, add the onions and garlic and sauté on a medium flame till the onions turn translucent., Add the plain flour and sauté till the flour gets a coarse grainy texture., Add 1½ cups of milk and 2 cups of water to the mixture and cook on a medium flame till it thickens, while stirring continuously using a whisk., Add the spinach purée, salt and pepper, mix well and simmer for another 5 minutes., Serve hot garnished with ginger juliennes., If there is any water left after cooking spinach, do not throw it. Use the drained water along with water in the recipe.] | [Not Given] | quick-spinach-soup-know-your-green-leafy-vegetables-32769r |
| rcp40585 | Quick Stir Fry Cauliflower | Snacks | NA | [cauliflower florets, oil, garlic (lehsun) powder, salt] | 10 mins | 13 mins | [Low Calorie Indian Snacks, Evening Tea Snacks, Indian Stir Fry, Non-stick Pan, Quick Stir-Fries, Quick 3 Ingredients, Low Carb Diet] | 2Makes 2 servings | Indian | Indian cauliflower stir fry recipe | 15 minute cauliflower stir fry | healthy cauliflower stir fry | low carb cauliflower stir fry | with 11 amazing images. Indian cauliflower stir fry recipe is a simple recipe which can be enjoyed as main meal for lunch or dinner or even evening snack time. It is quick to make too, thus named 15 minute cauliflower stir fry. Learn how to make healthy cauliflower stir fry. To make low carb cauliflower stir fry, heat the oil in a deep non-stick pan and sauté the cauliflower along with some salt. Cover with a lid and cook the cauliflower for about 8 minutes. Keep tossing in between to avoid the cauliflower from being burnt. Sprinkle some water and again cook for 2 to 3 minutes. Finally add some garlic powder, salt and black pepper powder and toss well. The stir fry is ready. Cauliflower is a low carb veggie and a smart choice for those on weight-loss diet. All you need to do is not fry it. Sauté it as done in the recipe of Indian cauliflower stir fry recipe. It also abounds in vitamin C which helps to add glow to your skin, build your immune system to fight against diseases and protects the lining of your eyes as well. Of course, some amount of Vitamin C is lost in cooking, but you will benefit from the remaining. Being rich in Indoles, Cauliflower and other Cruciferous Vegetables like broccoli, kale, radish, brussel sprouts, red cabbage maintain Estrogen balances. Estrogen hormone is more important to women and also called the female sex hormone which is crucial for reproductive development. So don’t miss on trying out this healthy cauliflower stir fry. 15 minute cauliflower stir fry is relished best off the tava. Serve as a side dish with Hakka Noodles or Chinese Fried Rice . Enjoy Indian cauliflower stir fry recipe | 15 minute cauliflower stir fry | healthy cauliflower stir fry | low carb cauliflower stir fry | with step by step photos. | [To make quick stir fry cauliflower, heat the oil in a non-stick tava (griddle), add the cauliflower florets and salt and sauté on a medium flame for 2 minutes., Lower the flame, cover with a lid and cook for 8 minutes, while tossing occasionally., Sprinkle 4 tbsp of water, cover with a lid and cook on a slow flame for 2 to 3 minutes, while tossing occasionally., Switch off the flame, add the garlic powder, salt and pepper and toss well., Serve quick stir fry cauliflower immediately.] | [Energy, 45 cal, Protein, 1.9 g, Carbohydrates, 3 g, Fiber, 2.7 g, Fat, 2.8 g, Cholesterol, 0 mg, Sodium, 39.2 mg] | quick-stir-fry-cauliflower-40585r |
| rcp36893 | Quick Strawberry Delight ( Eggless Desserts Recipe) | NA | NA | [nice biscuits, orange juice, beaten whipped cream, sliced strawberries, chopped strawberries] | 10 mins | 0 mins | [Fruit Based Indian Desserts, Puddings, No Bake Desserts, Birthday Party Quick] | 4Makes 4 servings | Indian | Quick strawberry delight is truly a quick-fix… a simple delicacy made with multiple layers of whipped cream, biscuits and strawberries. The sweet biscuits, strawberries and whipped cream combine to deliver a wonderful flavour and texture; satisfaction guaranteed in every mouthful. | [Dip 6 biscuits in the orange juice, remove immediately and arrange them on a serving plate. Spread ½ cup of beaten whipped cream over the biscuits and then arrange ½ cup of strawberries evenly on top., Follow step 1 to make one more layer over it., Again place 6 biscuits dipped in orange juice and immediately spread them evenly over the second layer., Finally top it with the remaining ½ cup of beaten whipped cream., Refrigerate for 1 to 2 hours or till firm., Just before serving, garnish with strawberries., Serve chilled., To make it more presentable, it is good to assemble this recipe in individual cups.] | [Energy, 338 cal, Protein, 3 g, Carbohydrates, 47.8 g, Fiber, 1.9 g, Fat, 16 g, Cholesterol, 0 mg, Sodium, 20 mg] | quick-strawberry-delight---eggless-desserts-recipe-36893r |
| rcp39653 | Quick Strawberry Mousse Sundae | NA | NA | [digestive biscuits, melted butter, strawberry crush, beaten whipped cream, edible coloured balls] | 15 mins | 0 mins | [Fruit Based Indian Desserts, Mousse, Children's Day, Indian Birthday Party, Refrigerator, Birthday Party Easy] | 2Makes 2 glasses (2 glass ) | Indian | Have you ever met anybody who does not like strawberries? The same holds for this strawberry-dominated dessert too. A treat in a glass, this mousse of whipped cream and strawberry crush served upon a buttery biscuit base, is sure to be loved by all, for its succulent berry flavour and melt-in-the mouth creaminess. The Quick Strawberry Mousse Sundae has to be quick as the name suggests so, but you would never have imagined it would be so quick and easy! | [Place the biscuits on a butter paper or a rolling board and crush to a coarse powder with the help of a rolling pin., Transfer the crushed biscuit powder into a bowl, add the melted butter and mix well. Keep aside to refrigerate for 15 to 20 minutes., Place ½ the biscuit mixture evenly in a serving glass and pour ½ the strawberry mousse evenly over it., Repeat step 1 to make 1 more glass., Refrigerate for 1 hour and serve chilled garnished with edible coloured balls.] | [Energy, 771 cal, Protein, 3.2 g, Carbohydrates, 88.5 g, Fiber, 0 g, Fat, 45.2 g, Cholesterol, 27.5 mg, Sodium, 132.5 mg] | quick-strawberry-mousse-sundae-39653r |
| rcp33525 | Quick Tava Rice ( Growing Kids Recipe) | NA | Veg | [oil, chopped spring onions, ginger-garlic (adrak-lehsun) paste, chilli powder, turmeric powder (haldi), sliced capsicum, chopped tomatoes, curds (dahi), boiled rajma (kidney beans), cooked rice, salt, chopped coriander (dhania)] | | | [Quick Vegetarian Rice, khichdi Recipes] | 4Makes 4 servings | NA | Your little ones will surely love this dish as it is both colourful and yummy! and you will love it too, because it is quick to make and easy to serve. | [Heat the oil in a non-stick pan, add the spring onions and sauté for 1 minute., Add the ginger-garlic paste and sauté again for a few seconds., Add the chilli powder, turmeric powder, capsicum, tomatoes and curds and cook for 5 minutes while stirring continuously., Add the rajma, rice and salt. Mix well and cook for another minute., Serve hot garnished with coriander.] | [Not Given] | quick-tava-rice--growing-kids-recipe-33525r |
| rcp41180 | Quick Tiramisu, Non Alcoholic Tiramisu | Dinner | NA | [hide and seek chocolate biscuits, instant coffee powder, beaten whipped cream, cocoa powder] | 15 mins | 0 mins | [Italian Desserts, Dinner, Puddings, Christmas, Desserts for Entertaining, Indian Birthday Party, Western Party] | 3Makes 3 glasses (3 glass ) | Indian | Tiramisu is a classic Italian dessert of coffee-coated biscuits layered with a luscious mixture of cream, often containing cheese and rum too. Here is a quick, non-alcoholic version of Tiramisu, which you can prepare in a jiffy when you sight a sudden guest, or when you are back from office but want to celebrate a happy occasion. The awesome coffee flavour of this Quick Tiramisu is sure to steal your heart, while the chocolaty touch of cocoa powder and Hide-and-Seek biscuits makes it even better. When in need of a quick dessert, you can also try other biscuit-based treats like the Crunchy Pineapple Cake and the Chocolate Biscuit Cake . | [Combine 2 tsp of instant coffee powder and 5 tbsp of hot water in a bowl, mix well and keep aside., Combine the remaining ½ tsp of instant coffee powder and 1 tsp of hot water in a bowl and mix well. Add this to the beaten whipped cream and mix well. Keep aside., Take 1 hide and seek biscuit dip in the coffee water solution and place it in a serving glass., Swirl little mixture of coffee-whipped cream mixture, evenly over it., Repeat steps 3 and 4 to make 2 more layers of biscuit and coffee water solution and finally sprinkle cocoa powder evenly over it., Repeat steps 3 to 5 to make two more glasses., Refrigerate for 30 minutes and serve immediately.] | [Energy, 441 cal, Protein, 3.4 g, Carbohydrates, 52.4 g, Fiber, 0 g, Fat, 24.2 g, Cholesterol, 0 mg, Sodium, 21.6 mg] | quick-tiramisu-non-alcoholic-tiramisu-41180r |
| rcp6197 | Quick Tomato Pizza, Indian Style Tomato Pizza | NA | Veg | [blanched tomatoes, olive oil, chopped garlic (lehsun), chopped onions, tomato ketchup, sugar, dried oregano, dry red chilli flakes (paprika), salt, whole wheat pizza base, capsicum juliennes, grated processed cheese] | 10 mins | 7 mins | [Italian Pizzas, different types of pizza, One Dish Vegetarian Meals, High Tea Party, Western Party, Cocktail Party, Oven] | 2Makes 2 pizzas (2 pizza ) | Italian | quick tomato pizza recipe | Indian style tomato pizza | cheese tomato pizza | Italian tomato pizza | with step by step images. quick tomato pizza recipe is a simple Indian style tomato pizza which I make at home in Mumbai, is sure to be enjoyed by kids. Learn how to make Italian tomato pizza. Whip up some thick, fresh tomato pizza sauce and spoon them on to the pizza base. Top up with capsicum, onions and lots of cheese and bake until the cheese is all molten and hot! Bite into a slice of this cheese tomato pizza and enjoy! To make quick tomato pizza, first make pizza sauce. For that, heat the oil in a non-stick pan, add the garlic and sauté on a medium flame for a few seconds and then saute onions for 1 to 2 minutes. Add the blanched tomatoes and cook on a medium flame for 1 to 2 minutes. Add the tomato ketchup, sugar, oregano, chilli flakes and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Then place a pizza base on a flat, dry surface and spread ½ portion of the pizza sauce on it. Arrange ¼ cup capsicum juliennes over it and sprinkle ½ cup of grated cheese evenly over it. Assemble one more pizza and bake them at 180°C for 12 to 15 minutes or till the pizza base is crisp. In this easy homemade tomato pizza, we have used whole wheat pizza base to go slightly healthy. You can also make this Whole Wheat Pizza base at home if you wish to and time permits. For a kids’ party you can use mini pizza base to make Italian tomato pizza and leave them to dwell in its flavour and aroma. Tips for quick tomato pizza. 1. Make pizza sauce in advance over weekends and refrigerate it. In a deep-freezer this pizza sauce stays fresh for upto a month. 2. To make it more attractive for kids, use colourful capsicum. 3. Remember to serve immediately, else it might turn soggy. Enjoy quick tomato pizza recipe | Indian style tomato pizza | cheese tomato pizza | Italian tomato pizza | with step by step photos and video below. | [Heat the oil in a non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent., Add the blanched tomatoes and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the tomato ketchup, sugar, oregano, chilli flakes and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Divide the sauce into 2 equal portions and keep aside., Place a pizza base on a flat, dry surface and spread ½ portion of the pizza sauce on it. Arrange ¼ cup capsicum juliennes over it and sprinkle ½ cup of grated cheese evenly over it., Repeat step 1 to make 1 more pizza and bake in a pre-heated oven at 180°c (360°f) for 12 to 15 minutes or till the pizza base is crisp., Cut into wedges and serve immediately., 6 large tomatoes after blanching will yield approx. 1¼ cups blanched, peeled, deseeded and finely chopped tomatoes.] | [Energy, 553 cal, Protein, 19.8 g, Carbohydrates, 56.2 g, Fiber, 2.6 g, Fat, 29.5 g, Cholesterol, 40 mg, Sodium, 855.5 mg] | quick-tomato-pizza-indian-style-tomato-pizza-6197r |
| rcp42030 | Quick Tomato Rasam, Low Salt Recipe | Lunch | Veg | [chana dal (split bengal gram), coriander (dhania) seeds, whole dry kashmiri red chilli, pandi chillies, black peppercorns (kalimirch), cumin seeds (jeera), asafoetida (hing), chopped tomatoes, ghee, cumin seeds (jeera), crushed garlic (lehsun), round red chillies (boriya mirch), curry leaves (kadi patta), asafoetida (hing), turmeric powder (haldi), tamarind (imli) pulp, jaggery (gur), salt, chopped coriander (dhania)] | 10 mins | 25 mins | [South Indian Rasam, Quick Vegetarian Soups, Diabetic Breakfast, Diabetes and High Blood Pressure Recipes, Diet, Healthy Drinks Hot Beverages, Lower Blood Pressure Soups, South Indian Lunch] | 6Makes 6 servings | South Indian | quick tomato rasam recipe | South Indian style tomato charu | healthy tomato rasam | with 33 amazing images. quick tomato rasam is a quick, low-salt version of the ever-popular South Indian Rasam, made suitable for those with high blood pressure. Learn how to make quick tomato rasam recipe | South Indian style tomato charu | healthy tomato rasam | Here's a quick and easy recipe for South Indian style tomato charu made with tomatoes, tamarind, spices, and herbs. It's a flavorful and nutritious dish that's perfect for a light meal or a comforting snack. healthy tomato rasam is a South Indian soup-like dish known for its tangy and spicy flavor. It's often served as a side dish with rice or consumed as a comforting soup. This quick tomato rasam recipe is easy to prepare and doesn't require an elaborate list of ingredients. It's a perfect dish to enjoy during cold weather or when you need a quick and light meal. Garlic is known to control blood pressure and is a healthy addition to this recipe. A vibrant freshly grounded rasam masala gives the tomato-based rasam an appetizing flavour and irresistible aroma. You can also try other low-salt soups like the One Meal Soup and Carrot and Bell Pepper Soup. pro tips to make tomato rasam : 1. Use freshly grounded homemade rasam powder instead of store brought one’s for the best results. 2. If you like your rasam spicy, add more dry red chillies. 3. Instead of tamarind pulp you can add kokum or lemon juice. Enjoy quick tomato rasam recipe | South Indian style tomato charu | healthy tomato rasam | with detailed step by step photos. | [To make quick tomato rasam, combine all the rasam powder ingredients in a small non-stick pan, and dry roast on a slow flame for 4 to 5 minutes or till they release flavour, while stirring continuously. Keep aside., Allow it to cool slightly and blend in a mixer to a smooth powder. Keep aside., Heat ghee in a deep pan, add cumin seeds, garlic, boriya chilli, curry leaves and asafetida, saute for a few seconds., Add the tomatoes and salt, mix well and cook on medium flame for 8 to 10 minutes, while mashing and stirring occasionally., Add turmeric powder, rasam powder, tamarind pulp, jaggery and a little salt to taste, mix well., Add 3 cups of hot water, mix well and cook on medium flame for 5 to 8 minutes, while stirring occasionally., Serve the quick tomato rasam hot.] | [Energy, 43 cal, Protein, 0.7 g, Carbohydrates, 6.1 g, Fiber, 0.9 g, Fat, 1.8 g, Cholesterol, 0 mg, Sodium, 6.7 mg] | quick-tomato-rasam-low-salt-recipe-42030r |
| rcp40590 | Quick Vanilla Ice Cream in A Ziploc Bag | NA | NA | [vanilla essence, milk, powdered sugar, ice-cubes, sea salt] | 5 mins | 0 mins | [Indian Ice Creams, Basic Indian Dessert Recipes] | 3Makes 3 scoops | Indian | Time for dessert , and no sight of the ice-cream yet? Well, worry not! Here is a magical recipe that helps you make Quick Vanilla Ice-Cream in a Ziploc Bag. No need to condense milk, no need for cream or any other ingredients that will send you scuttling to the stores. Everyday ingredients miraculously transform into delicious ice-cream in a Ziploc bag within minutes, without requiring any cooking or freezing. While the procedure seems incredulous, you will be amazed when you try it – because it actually works. This ice-cream is not as hard as regular ice-creams , but nevertheless it is firm and very much like ice-cream. It has to be consumed immediately and is not fit to be stored. While making Quick Vanilla Ice-Cream in a Ziploc Bag, make sure you seal both the bags tightly; else the ice-cream will become salty! There are many delicious ways to enjoy this Quick Vanilla Ice-Cream - you can serve with chopped mixed fruits , top it over chocolate chip cookies , if you have some brownies handy make a Brownie Sundae . | [Combine the ice cubes and sea salt in a medium sized ziploc bag and shake it lightly., Combine the full-fat milk, vanilla essence and powdered sugar in another medium sized ziploc bag and mix it well using a spoon. Seal it tightly, removing all the excess air., Now place the milk ziploc bag inside the ice cube ziploc bag and seal it tightly., Shake the bag vigorously with a help of a hand towel for about 5 to 6 minutes., Scoop and serve immediately.] | [Energy, 79 cal, Protein, 1.4 g, Carbohydrates, 11.6 g, Fiber, 0 g, Fat, 2.2 g, Cholesterol, 5.3 mg, Sodium, 20031.3 mg] | quick-vanilla-ice-cream-in-a-ziploc-bag-40590r |
| rcp3979 | Quick Vanilla Ice- Cream | NA | NA | [milk, milk powder, fresh cream, powdered sugar, vanilla essence] | 10 mins | 0 mins | [Indian Ice Creams, Basic Indian Dessert Recipes, Children's Day, Desserts for Entertaining, Indian Birthday Party, Refrigerator, Quick 5 Ingredients] | 6Makes 6 servings | Indian | Of course you need to give it some hours to set, but that is all there is to making this Quick Vanilla Ice-Cream! Not a minute’s cooking is required. Just mix all the ingredients together, freeze and blend. It’s as simple as that. The use of fresh cream and milk powder gives the ice-cream a rich consistency without requiring you to boil and condense the milk for long. | [Combine all the ingredients in a deep bowl and whisk well., Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set., Pour the mixture into a mixer and blend till smooth., Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set., Scoop and serve.] | [Energy, 267 cal, Protein, 8 g, Carbohydrates, 22.9 g, Fiber, 0 g, Fat, 14.4 g, Cholesterol, 10.7 mg, Sodium, 18.4 mg] | quick-vanilla-ice--cream-3979r |
| rcp1505 | Quick Veg Bread Snack, Masala Bread | Snacks | NA | [bread, oil, mustard seeds ( rai / sarson), chopped green chillies, chopped ginger (adrak), chopped onions, chopped tomatoes, garam masala, tomato ketchup, lemon juice, salt, chopped coriander (dhania)] | 10 mins | 6 mins | [South Indian Evening Snacks, South Indian Breakfast, Breakfast Upma, Poha, Indian Snacks for Entertaining, Evening Tea Snacks, Non-stick Pan, Quick Snacks / Quick Starters] | 4Makes 4 servings (4serving ) | South Indian | quick bread snack recipe | quick veg bread snack | quick Indian bread snack | masala bread | with 29 amazing images. quick bread snack recipe | quick veg bread snack | quick Indian bread snack | masala bread is a perfect snack for kids who come home hungry. Learn how to make quick veg bread snack. To make quick bread snack, immerse the bread slices in enough water and remove immediately. Squeeze out all the water from the bread slices and crumble thoroughly. Keep aside. Heat the oil in a deep non-stick pan, add the mustard seeds and sauté on a medium flame for 30 seconds. Add the green chillies and ginger and sauté on a medium flame for 30 seconds. Add the onions and sauté on a medium flame for 2 minutes. Add the tomatoes and garam masala, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the crumbled bread, tomato ketchup, lemon juice, salt and coriander, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve immediately. The bread slices used in any form have their own charm. This masala bread is an upma like recipe made with crumbled bread. If you love spices tossed with bread, you are sure to be in love with this snack. While the onions, ginger and green chillies add a bit of spice to the quick veg bread snack, the tomatoes, tomato ketchup and lemon juice impart an energizing tanginess. Want to be more creative? You can bake your own bread at home too. Make your choice between white bread loaf and whole wheat bread loaf. Apart from quick Indian bread snack, you can also try other quick snacks using bread like Bread Aloo Chaat, Bread Bhurji, Bread Bhajiya or Bread Dhokla, Instant Bread Dhokla. Tips for quick bread snack. 1. Keep 3 bowls ready to prepare the bread. Bowl one filled with water, bowl 2 to squeeze out water and bowl 3 to keep crumbled bread. 2. Dip the bread in water only for a few seconds, else it might turn soggy. 3. You must add the soaked and crumbled bread towards the end of the recipe. Serve it immediately too. Enjoy quick bread snack recipe | quick veg bread snack | quick Indian bread snack | masala bread | with step by step photos. | [To make quick veg bread snack , immerse the bread slices in enough water and remove immediately. Squeeze out all the water from the bread slices and crumble thoroughly. Keep aside., Heat the oil in a deep non-stick pan, add the mustard seeds and sauté on a medium flame for 30 seconds., Add the green chillies and ginger and sauté on a medium flame for 30 seconds., Add the onions and sauté on a medium flame for 2 minutes., Add the tomatoes and garam masala, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the crumbled bread, tomato ketchup, lemon juice, salt and coriander, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve the quick veg bread snack immediately.] | [Energy, 261 cal, Protein, 7.3 g, Carbohydrates, 41.5 g, Fiber, 0.7 g, Fat, 8 g, Cholesterol, 0 mg, Sodium, 174.1 mg] | quick-veg-bread-snack-masala-bread-1505r |
| rcp33340 | Quick Veg Broth ( Pressure Cooker ) | NA | Veg | [basil, oil, chopped onions, chopped french beans, chopped carrots, chopped potatoes, chopped cabbage, chopped celery, spaghetti, salt pepper] | 10 mins | 15 mins | [Saute, Pressure Cooker, Mixer, Quick Vegetarian Soups] | 4Makes 4 servings | NA | Quick veg broth, evening snack! considering the pressure cooker ensures reduction in nutrient loss of the ingredients in the soup it finds a place in the list of “healthy” tag. | [Blend the basil leaves with ¼ cup of water in a mixer and keep aside., Heat the oil in a pressure cooker, add the onions, french beans, carrots, potatoes, cabbage and celery and sauté on a medium flame for 3 to 4 minutes., Add the spaghetti, 4 cups of hot water, salt and pepper, mix well and pressure cook on a high for 2 whistles., Allow the steam to escape using quick release method, (refer handy tip) before opening the lid., Add the basil paste, mix well and simmer for a minute. Serve hot., Quick release method: also called the cold-water release method, it is used to release pressure quickly. To use this method, remove the pressure cooker from the burner, place in the sink and run cold water gently over the lid until the steam dissipates., When putting the pressure cooker in the sink, tilt the handle up so the water flows away from you. Quick release works best for foods where you need to control the timing and degree of cooking.] | [Energy, 59 cal, Protein, 1 g, Carbohydrates, 7.8 g, Fiber, 0.7 g, Fat, 2.6 g, Cholesterol, 0 mg, Vitamin A, 116.8 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.5 mg, Vitamin C, 12.4 mg, Folic Acid, 8.2 mcg, Calcium, 22.2 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 3.7 mg, Potassium, 66.7 mg, Zinc, 0.2 mg] | quick-veg-broth---pressure-cooker--33340r |
| rcp65 | Quick Veg Spaghetti, Indian Style Tomato Spaghetti | Lunch | Veg | [cooked spaghetti, oil, chopped onions, garlic (lehsun) paste, chopped capsicum, chopped tomatoes, boiled sweet corn kernels (makai ke dane), tomato ketchup, chilli powder, salt] | 15 mins | 12 mins | [Italian Veg Pasta, School Time Snacks, Pastas, Indian Tiffin Box, Lunch box, Dabba, Italian Party, Non-stick Pan, Kids Tiffin Box] | 3Makes 3 servings | Indian | quick veg spaghetti | Indian style tomato spaghetti | tiffin box veg spaghetti | with 26 amazing images. quick veg spaghetti is made from cooked spaghetti, together with mixed veggies, tomato ketchup and chilli powder, results in a very tasty meal, which will appeal to people of all age groups. The composition of this Indian style tomato spaghetti is such that the veggies are of different textures and colours, so every mouthful is an experience to feast on. This tiffin box veg spaghetti , interestingly, also stays fresh in the tiffin box for more than 4 hours, so you can comfortably send it to school or office too! For some extra burst of fun in the tiffin, pack a slice of Chocolate Pizza to relish after the yummy spaghetti. Also, check out our collection of kids lunch box recipes. You will find many quick and easy recipes to surprise your kids every day. Enjoy how to make quick veg spaghetti | Indian style tomato spaghetti | tiffin box veg spaghetti with detailed step by step photos and video below. | [To make quick veg spaghetti, heat the oil in a broad non-stick, add the onions and garlic paste and sauté on a medium flame for 1 to 2 minutes., Add the capsicum and sauté on a medium flame for 1 minute., Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the sweet corn, tomato ketchup, chilli powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the spaghetti, mix gently and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Allow the quick veg spaghetti to cool completely, and pack in an air-tight tiffin box.] | [Energy, 260 cal, Protein, 6.8 g, Carbohydrates, 40 g, Fiber, 2.1 g, Fat, 8.2 g, Cholesterol, 0 mg, Vitamin A, 372.2 mcg, Vitamin B1, 0.6 mg, Vitamin B2, 0.2 mg, Vitamin B3, 3.4 mg, Vitamin C, 36.8 mg, Folic Acid, 35.5 mcg, Calcium, 54.5 mg, Iron, 2.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 14.6 mg, Potassium, 234.2 mg, Zinc, 0.7 mg] | quick-veg-spaghetti-indian-style-tomato-spaghetti-65r |
| rcp39446 | Quick Vegetable Appe, Instant Appe | Snacks | NA | [idli batter, chopped spinach (palak), grated cabbage, grated carrot, green chilli paste, salt, oil, tomato ketchup] | 5 mins | 15 mins | [South Indian Appe, Quick Evening Snacks, School Time Snacks, Diwali, Diwali Snacks, Indian Birthday Party, High Tea Party] | 14Makes 14 appe (14 appe ) | South Indian | quick vegetable appe recipe | instant vegetable appe | South Indian quick appe | with 19 amazing images. quick vegetable appe recipe | instant vegetable appe | South Indian quick appe is a quick fix snack made using idli batter. Learn how to make instant vegetable appe. To make quick vegetable appe, combine all the ingredients in a deep bowl and mix well. Heat the appe mould on a medium flame and grease it using little oil. Pour a spoonful of the batter into each of the 7 moulds and cook using little oil till they turn golden brown in colour on the lower surface. Turn each appe upside down using a fork cook till they turn golden brown in colour from the other side. Repeat steps 2 to 4 to make 7 more appes in 1 more batch. Cool slightly, pack the appe in a tiffin box and tomato ketchup in an air-tight container separately. This instant vegetable appe gets full marks in all aspects – taste, texture, and appeal. Made easily with readymade idli batter, chopped spinach and grated veggies, the snack is not only handy for kids to hold, dunk and gobble up, but they can enjoy it during play too! No fuss, no mess, this South Indian quick appe is perfect to be packed as a mid-day snack along with tomato ketchup, or a homemade accompaniment like coconut chutney or sambar. The veggies are absolutely your choice, but prefer to grate and chop them finely. If you like quick vegetable appe, also try other interesting recipes using leftover idli batter like mini cheese uttapa and mixed vegetable handvo. Tips for quick vegetable appe. 1. Grease appe mould with a brush as it gets greased well and evenly which is very important. 2. Always cook on a medium flame or else they will not cook well and may also get burnt. 3. You can cover and cook your instant vegetable appe but the result will that the appe will be a little softer on the outside. The benefit though is that the appe will cook faster. 4. You can also add 4 tbsp chopped onions to the batter. quick vegetable appe recipe | instant vegetable appe | South Indian quick appe | with step by step photos. | [To make quick vegetable appe, combine all the ingredients in a deep bowl and mix well., Heat the appe mould on a medium flame and grease it using little oil., Pour a spoonful of the batter into each of the 7 moulds and cook using little oil till they turn golden brown in colour on the lower surface., Turn each appe upside down using a fork cook till they turn golden brown in colour from the other side., Repeat steps 2 to 4 to make 7 more appes in 1 more batch., Cool the to make quick vegetable appe slightly, pack the appe in a tiffin box and tomato ketchup in an air-tight container separately.] | [Energy, 23 cal, Protein, 0.7 g, Carbohydrates, 3 g, Fiber, 0.6 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 4.7 mg] | quick-vegetable-appe-instant-appe-39446r |
| rcp4617 | Quick Vegetable Broth Soup, Healthy Clear Indian Soup | NA | Veg | [sliced onions, sliced potatoes, tomato slices, sliced carrots, sliced bottle gourd (doodhi / lauki), chopped celery (ajmoda), butter, black peppercorns (kalimirch), salt, chopped coriander (dhania)] | 10 mins | 7 mins | [American Soups, Low Cal Soups, Pressure Cooker, Non-stick Pan, Presssure Cooker Soups, Quick Vegetarian Soups, Typhoid] | 4Makes 4 servings | American | quick vegetable broth soup recipe | healthy clear Indian soup | mixed veg clear soup | with 24 amazing images. quick vegetable broth provides lots of energy and nutrients while also being very soothing and pleasant, so much so that it sends a warm feeling through you, relaxing your nerves as you take every spoonful. This tasty, colourful and easy-to-cook healthy clear Indian soup is a low-cal treat brimming with the goodness of a basketful of vitamin A rich veggies. The best part of this mixed veg clear soup is no ingredients are strained so that the fibre remains intact. This quick vegetable broth soup is really very easy and fast, but quite satiating and tasty. Just pop all the ingredients into a pressure cooker and cook. Have a bad cold or cough, this tasty quick vegetable broth soup is the perfect answer. We also tend to drink this more often on cold winter nights. Enjoy quick vegetable broth soup recipe | healthy clear Indian soup | mixed veg clear soup | with step y step photos. | [To make quick vegetable broth soup recipe, combine all the vegetables, butter, peppercorns, salt and 3 cups of hot water in a pressure cooker and pressure cook for 1 whistle., Allow the steam to escape before opening the lid., Serve quick vegetable broth soup hot garnished with coriander.] | [Energy, 23 cal, Protein, 0.5 g, Carbohydrates, 4.7 g, Fiber, 1.1 g, Fat, 0.3 g, Cholesterol, 0.6 mg, Sodium, 13.3 mg] | quick-vegetable-broth-soup-healthy-clear-indian-soup-4617r |
| rcp6483 | Quick Vegetable Korma | NA | Veg | [cauliflower florets, chopped french beans, carrot, green peas, capsicum , cubed, sliced baby corn, cumin seeds (jeera), grated onions, cloves (laung / lavang), cinnamon (dalchini), cardamom (elaichi), garlic (lehsun) paste, green chilli paste, milk, chopped paneer (cottage cheese), chopped pineapple, fresh cream, garam masala, ghee, salt, pineapple slice, chopped coriander (dhania)] | 10 mins | 20 mins | [Cuisine, Indian Veg Recipes, Hyderabadi Dishes, Hyderabadi, Semi-Dry Sabzis, Sabzis with Gravies, Indian Party, Kadai Veg] | 4Makes 4 servings | Indian | A delicious curry that will ‘wow’ your family and friends! A mélange of chopped veggies are cooked with cloves, cinnamon, cardamom, ginger, garlic and chillies and milk. Fresh cream, pineapple pieces, paneer and garam masala are then added for a fantastic finish. Enjoy! You can also try other variants like Moong Sprouts Korma , Paneer Corn Korma or Soya Malai Korma . | [Heat the ghee in a kadhai and add the cumin seeds. When the seeds crackle, add the grated onions, cloves, cinnamon, cardamom, ginger-garlic paste, green chilli paste and sauté for 5 to 7 minutes while stirring continuously., Add the cauliflower, french beans, carrot, green peas, capsicum, baby corn, salt, ½ cup of milk and ¼ cup of water. Cover and cook over a slow flame till the vegetables are tender., Add the remaining milk, paneer, pineapple, cream and garam masala and cook for another 3 to 4 minutes., Serve hot garnished with pineapple slices and coriander.] | [Energy, 192 cal, Protein, 5.2 g, Carbohydrates, 13.2 g, Fiber, 2.8 g, Fat, 12.2 g, Cholesterol, 8 mg, Sodium, 30.5 mg] | quick-vegetable-korma-6483r |
| rcp2576 | Quick Vegetable Soup, Creamy Spring Onion, Carrot and Spinach Soup | NA | Veg | [spring onion, spinach (palak) leaves, carrot, milk, water, cornflour, grated processed cheese, salt freshly ground black pepper (kalimirch)] | 5 mins | 5 mins | [Thick / Creamy Indian Soups, Non-stick Pan, Quick Vegetarian Soups, Quick Indian recipes for Kids, Recipes Kids can make, Kids Calcium Rich Indian recipes, Easy, Simple Indian Soup] | 4Makes 4 servings | Indian | Let your kids have the satisfaction of starting their meal with a soup prepared with their own little hands. A small but brilliant selection of veggies is cooked together and thickened with cornflour to make a Quick Vegetable Soup, which is elegantly spiced with pepper and excitingly garnished with cheese. The crunch of spring onions and carrots and the cheesy finish are sure to bowl over your kids! | [Chop the spring onion whites and greens. Keep aside., Chop the spinach. Keep aside., Peel, grate the carrot. Keep aside., Combine the milk, water and cornflour in a deep pan and mix well., Add all the vegetables, mix well and cook on a medium flame for 5 minutes ,while stirring continuously., Add the cheese, salt and pepper and mix well., Serve hot.] | [Not Given] | quick-vegetable-soup-creamy-spring-onion-carrot-and-spinach-soup-2576r |
| rcp32989 | Quick Vegetable Soup, Mixed Vegetable Soup | NA | Veg | [onion slices, potato slices, tomato slices, carrot slices, bottle gourd (doodhi / lauki), chopped celery (ajmoda), butter, black peppercorns (kalimirch), salt, chopped coriander (dhania)] | 10 mins | 7 mins | [American Soups, Chunky Indian Soups, Low Cal Soups, Jhat-Pat Soup, Quick Vegetarian Soups, Healthy Indian Acidity recipes, Diabetic Soups] | 4Makes 4 servings | Indian | quick vegetable soup | quick Indian vegetable soup | healthy mixed vegetable soup | with 21 amazing images. quick vegetable soup | quick Indian vegetable soup | healthy mixed vegetable soup is a nourishing bowl filled with the wealth of nutrients. Learn how to make quick Indian vegetable soup. To make quick vegetable soup, combine all the vegetables, butter, peppercorns, salt and 3 cups of hot water in a pressure cooker and pressure cook for 1 whistle. Allow the steam to escape before opening the lid. Serve the quick vegetable soup hot garnished with coriander. A perfectly chosen combination of vegetables, cooked the right way, and garnished with the right spices, results in a quick Indian vegetable soup that is so delicious you would want to skip the main meal and indulge in another bowlful! The master stroke in this recipe is the garnish of coriander which gives a rich and luscious flavour to this soup. A unique feature of this healthy mixed vegetable soup is that the vegetables are cut into slices and not chopped or shredded. These veggies do not lend too many calories, but of course add fibre to maintain healthy bowel movement and a healthy gut. Minus the addition of potato slices, this nourishing quick vegetable soup can be relished by diabetics and weight-watchers. Heart patients can benefit from the potassium the potato lends. You can enjoy a hearty meal with homemade almond bread. Tips for quick vegetable soup. 1. Pressure cooker and pressure cook for 1 whistle. Don't do more than 1 whistle as the vegetables will break down. 2. Mix well before pressure cooking. This is important as we want the butter and salt to be evenly mixed. Enjoy quick vegetable soup | quick Indian vegetable soup | healthy mixed vegetable soup | with step by step photos. | [To make quick vegetable soup, combine all the vegetables, butter, peppercorns, salt and 3 cups of hot water in a pressure cooker and pressure cook for 1 whistle., Allow the steam to escape before opening the lid., Serve the quick vegetable soup hot garnished with coriander.] | [Energy, 38 cal, Protein, 0.8 g, Carbohydrates, 7.9 g, Fiber, 1.1 g, Fat, 0.3 g, Cholesterol, 0.6 mg, Sodium, 14.6 mg] | quick-vegetable-soup-mixed-vegetable-soup-32989r |
| rcp40991 | Quinoa and Ragi Pancakes with Beet Cheese Sauce | Snacks | Veg | [boiled , peeled and chopped beetroot, crumbled feta cheese, quinoa flour, ragi (nachni / red millet) flour, beet cheese sauce, salt, sliced mushrooms (khumbh), sliced fresh water chestnuts, butter, chopped garlic (lehsun), chopped onions, salt, cornflour, oil] | 15 mins | 30 mins | [American Main Dish, One Dish Vegetarian Meals, Tava, Non-stick Pan, Iron Rich International Recipes, High Protein International, Innovative Snacks] | 6Makes 6 servings (6 serving ) | American | Keep aside some time to prepare this, but worry not, you will be amazed by the results and will look forward to preparing it again! Delicious pancakes made of quinoa and ragi flours are stuffed with a unique filling of mushrooms and water chestnuts, and topped with a pleasantly-coloured, gooey-textured beet cheese sauce. The Quinoa and Ragi Pancakes with Mushroom and Water Chestnut Filling and Beet Sauce looks awesome and tastes outta-this-world! Serve it immediately on preparation. | [Combine the beetroot, feta cheese and ¼ cup of water in a mixer and blend till smooth. Keep aside., Combine all the ingredients along with 1½ cups of water in a deep bowl and mix well. Keep aside., Heat the butter in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 2 minutes., Add the water chestnut, mushrooms, salt and pepper and sauté on a medium flame for 2 minutes., Add the cornflour,mix well and cook on a medium flame for 1 minute. Keep aside., Heat a non-stick tava (griddle) , grease it with oil, pour a ladleful of the batter and spread it in a circular motion to make a 250 mm. (6”) diameter circle., Smear a little oil over it and along the edges and cook on a medium flame for 1 minute., Turnover and cook on a medium flame for 1 minute. Spread approx. 2 tbsp of the stuffing at one end of the pancake and fold it over to make a semi-circle., Repeat steps 1 to 3 to make 11 more stuffed pancakes., Put approx. 2 tsp of the prepared beet cheese sauce evenly over each stuffed pancake., Serve immediately.] | [Energy, 207 cal, Protein, 4.9 g, Carbohydrates, 26.2 g, Fiber, 2.2 g, Fat, 7.8 g, Cholesterol, 5 mg, Sodium, 24.3 mg] | quinoa-and-ragi-pancakes-with-beet-cheese-sauce-40991r |
| rcp42296 | Quinoa Avocado Veg Healthy Office Salad | NA | Veg | [cooked quinoa, avocado cubes, chopped zucchini, capsicum cubes, mushroom (khumbh) cubes, cherry tomato halves, iceberg lettuce, alfalfa sprouts, olive oil, sea salt (khada namak), olive oil, lemon juice, grated garlic (lehsun), sea salt (khada namak)] | 15 mins | 3 mins | [Arthritis Diet, Low Veg Glycemic Index, Healthy Indian Salads with healthy dressing, Recipes for beautiul hair, Recipes for Healthy Eyes, High Protein Salads & Raitas, High Fiber Indian Salads] | 1Makes 1 servings | Indian | Here’s one more mind-blowing way to include healthy quinoa in your diet. A lunch salad made of cooked quinoa, sprouts, avocado, yummy veggies and mushroom, this salad has a scrumptious mouth-feel and a colourful, attractive appearance. Tossed with a lemon and garlic dressing, it also has a vibrant flavour that takes it beyond the plane of commonness. What’s more, this extraordinary Quinoa Avocado Veg Healthy Office Salad is also bursting with good health! Quinoa is rich in fibre and protein . Being a whole grain, it keeps you full and does not cause your blood sugar levels to surge. Avocado is loaded with good healthy fat, while other ingredients are rich in antioxidants that prevent major diseases. Keep the dressing in a separate box, and mix it together with the salad just before eating your lunch. | [Heat the olive oil in a griller pan or a broad non-stick pan, add the zucchini and sauté on a medium flame for 1 minute., Add the coloured capsicum and sauté on a medium flame for 1 minute., Add the mushroom and little sea salt and sauté on a medium flame for 1 minute., Cool put in a lunch box, along with other ingredients. It can be taken to work with a dressing in a separate small container., Just before eating, mix the dressing and toss well. Eat immediately.] | [Energy, 459 cal, Protein, 7.7 g, Carbohydrates, 22 g, Fiber, 6.9 g, Fat, 38.9 g, Cholesterol, 0 mg, Sodium, 60.1 mg] | quinoa-avocado-veg-healthy-office-salad-42296r |
| rcp41708 | Quinoa Dosa | Snacks | NA | [urad dal (split black lentils), quinoa flour, whole wheat flour (gehun ka atta), salt, ghee] | 5 mins | 25 mins | [Breakfast Idlis / Dosas / Uttapam, Non-stick Pan, Arthritis Diet, Diabetic Breakfast, High Fiber Breakfast, Innovative Snacks] | 9Makes 9 dosas | NA | quinoa dosa recipe | healthy quinoa dosa | quinoa urad dal and whole wheat flour dosa | with 5 images. quinoa dosa recipe is a healthy quinoa dosa. Made from just 4 healthy ingredients, quinoa, urad dal, whole wheat flour and ghee, this is a popular quinoa dosa recipe we make at home. In this quick and easy recipe, we show you how to make tasty quinoa dosa. Made with a batter that blends quinoa and wheat flour with urad, these dosas are very tasty and have an amazing mouth-feel too. The batter requires no fermentation, so you can make this quinoa dosa at any time, although you must provide an hour’s time for the urad to soak before grinding it. See why we find this a healthy quinoa dosa recipe? Quinoa lowers cholesterol and reduces heart diseases. The soluble fibre in this grain gains the credit of reducing the total blood cholesterol and LDL (bad cholesterol) levels in our body. Harnessed with nutrients like protein, calcium, phosphorus and magnesium, quinoa has been considered as the bone-building power grain. 1 cup of cooked urad dal gives 69.30% of your daily requirement of folic acid. The folic acid in urad dal helps your body to produce and maintain new cells, especially red blood cells. So go ahead and enjoy this healthy quinoa dosa today. Instead of the usual rice dosas, enjoy these healthy quinoa dosas for breakfast, with sambhar and chutney. Try other dosa recipes like Dosa or Rava Dosa. Learn to make quinoa dosa recipe | healthy quinoa dosa | quinoa urad dal and whole wheat flour dosa | with step by step photos below. | [Soak the urad dal in enough water for 1 hour. Drain well., Blend in a mixer to a smooth paste using ½ cup of water., Combine the remaining ingredients, prepared urad dal paste and ¾ cup of water in a deep bowl, mix well using a whisk., Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth., Pour a ladleful of the batter on it and spread it in a circular motion to make a 150 mm. (6”) diameter thin circle., Smear ¼ tsp oil over it and along the edges and cook on a high flame till the dosa turns brown in colour from both the sides., Fold over to make a semi-circle or a roll., Repeat with the remaining batter to make 8 more dosas., Serve immediately.] | [Energy, 70 cal, Protein, 2.8 g, Carbohydrates, 10.5 g, Fiber, 1.1 g, Fat, 1.9 g, Cholesterol, 0 mg, Sodium, 3 mg] | quinoa-dosa-41708r |
| rcp41661 | Quinoa Feta and Veg Salad, Indian Quinoa Veggie Salad | NA | NA | [cooked quinoa, crumbled feta cheese, avocado cubes, cherry tomato halves, chopped cucumber, capsicum cubes, chopped spring onions, chopped parsley, sliced black olives, olive oil, lemon juice, honey, salt] | 20 mins | 0 mins | [Continental food, American Salads, Indian Salads with dressing, Quick Indian Salads, Wholesome Salads (Salads that make a meal), Western Party, Hyperthyroidism Diet] | 4Makes 4 servings | Indian | quinoa feta and veg salad recipe | quinoa salad with feta | healthy Indian quinoa veggie salad | with 31 amazing images. quinoa feta and veg salad recipe | quinoa salad with feta | healthy Indian quinoa veggie salad is a pleasing salad bowl with an appealing hue. Learn how to make quinoa salad with feta. To make quinoa feta and veg salad, combine all ingredients in a deep bowl and mix well. Pour the dressing over it and toss well. Serve immediately. Here is another fabulous way to include quinoa in your diet. The quinoa salad with feta is sumptuous and tasty, with a good blend of quinoa, fresh veggies and feta cheese. The unique taste and mouth-feel of feta cheese goes very well with the juicy veggies. The combination of veggies is also good – some being crunchy, some juicy, and also a bit of creaminess from avocadoes. The dressing of the healthy Indian quinoa veggie salad is easy but well balanced with honey for sweetness, lemon for tang and pepper for spice! Indeed, this amazing salad is a well-rounded treat for your palate and you will enjoy every mouthful. Benefit from antioxidants like lycopene from tomatoes, capsaicin from capsicum, quercetin from onion, vitamin E from avocado and kaempferol, saponins and zinc from quinoa. These together will ensure a healthy you by warding off harmful free radicals and protecting your organs. Further you can also gain in some protein by way of feta which can aid in bone strengthening process and boosting metabolism. While weight-watchers and heart patients can enjoy this quinoa feta and veg salad as it is, for diabetics it is recommended to avoid the use of honey and reduce the quantity of lemon juice to balance the flavours well. Try other quinoa recipes like Quinoa, Corn and Capsicum Salad or Coconut Quinoa with Coconut Curry. Tips for quinoa feta and veg salad. 1. Make the salad and put in the fridge. Just before serving add the dressing. 2. If you don't have cherry tomatoes use regular tomatoes. Enjoy quinoa feta and veg salad recipe | quinoa salad with feta | healthy Indian quinoa veggie salad | with step by step photos. | [To make quinoa feta and veg salad, combine all ingredients in a deep bowl and mix well., Pour the dressing over it and toss well., Serve the quinoa feta and veg salad immediately.] | [Energy, 193 cal, Protein, 4.7 g, Carbohydrates, 18 g, Fiber, 6.3 g, Fat, 12.6 g, Cholesterol, 8.9 mg, Sodium, 120.5 mg] | quinoa-feta-and-veg-salad-indian-quinoa-veggie-salad-41661r |
| rcp43076 | Quinoa Khichdi | Dinner | Veg | [quinoa, yellow moong dal (split yellow gram), ghee, cinnamon (dalchini), mustard seeds ( rai / sarson), crushed panch phoron, pandi chillies, curry leaves (kadi patta), asafoetida (hing), chopped onions, ginger-garlic (adrak-lehsun) paste, green chilli paste, chopped tomatoes, blanched and chopped mixed vegetables, turmeric powder (haldi), chilli powder, garam masala, salt, lemon juice, chopped coriander (dhania)] | 15 mins | 30 mins | [One Dish Vegetarian Meals, One Meal Dinner, collection of khichdi recipes, Pregnancy Fiber Rich, Pregnancy Folic Acid Rich, Pregnancy Rice, Khichdi & Pulao, Diabetes and Healthy Heart] | 6Makes 6 servings | NA | masala quinoa khichdi recipe | healthy quinoa khichdi | instant pot quinoa khichdi | with 39 amazing images. Quinoa Khichdi is a nutritious, protein-rich, and wholesome dish that makes for a perfect one-pot meal. Learn how to make masala quinoa khichdi recipe | healthy quinoa khichdi | instant pot quinoa khichdi | masala quinoa khichdi is a nutritious and delicious twist to the traditional Indian dal khichdi, which is typically made with rice and lentils. Quinoa is one of the superfoods, rich in protein, dietary fiber, and has many more nutritional values than rice. This instant pot quinoa khichdi is wholesome comfort food that will fulfill your hunger within minutes. Made with quinoa, lentils, veggies, and spices, this quinoa dal khichdi is a one-pot nutritious meal that can be made in less than 30 minutes. Quinoa is a high-protein grain that adds a unique texture and flavor to this dish. It's suitable for those following a vegetarian or vegan diet and is packed with essential nutrients. Enjoy this healthy quinoa khichdi as a comforting lunch or dinner option. pro tips to make quinoa khichdi : 1. Instead of quinoa you can use broken wheat to make this khichdi. 2. Instead of yellow moong dal you can also use masoor dal. 3. You can use any other mixed vegetables of your choice. Enjoymasala quinoa khichdi recipe | healthy quinoa khichdi | instant pot quinoa khichdi | with detailed step by step photos. | [To make masala quinoa khichdi recipe, combine quinoa, yellow moong, 3 cups of water and salt to taste in a pressure cooker., Pressure cook it for 2 whistles. Allow the steam to escape and then open the lid. Mix well and keep aside., Heat ghee in a deep pan, add cinnamon, mustard, panch phoron, dry red chillies, curry leaves and asafetida, sauté for few seconds., Add onions and sauté on medium flame for 2 minutes, add ginger garlic paste, green chilli paste and sauté for a few seconds., Add tomatoes and sauté on medium flame for 2 minutes, while stirring occasionally., Add the mixed chopped vegetables, turmeric powder, chilli powder and garam masala., Mix well and cook on medium flame for 2 minutes, while stirring occasionally., Add the cooked quinoa-dal mixture, 1 cup hot water, salt to taste and mix well and cook on medium flame for 4 to 5 minutes., Switch off the flame and add the lemon juice and coriander, mix well., Serve masala quinoa khichdi hot.] | [Energy, 150 cal, Protein, 7.3 g, Carbohydrates, 25 g, Fiber, 6 g, Fat, 3 g, Cholesterol, 0 mg, Sodium, 12.4 mg] | quinoa-khichdi-43076r |
| rcp41520 | Quinoa Oats Pancake, Ibs Recipe | BreakFast | NA | [quinoa flour, oats flour, grated carrot, chopped spinach (palak), grated potatoes, chopped green chillies, salt, oil] | 10 mins | 10 mins | [American, American Breakfast, Breakfast Chillas, Indian Pancakes, Tava, Pregnancy, Diabetic recipes, Healthy Indian Breakfast] | 14Makes 14 mini pancakes | Indian | quinoa oats pancakes recipe | quinoa oats vegetable pancakes for Irritable bowel syndrome | healthy quinoa vegetable Indian pancake | with 25 amazing images. quinoa oats pancakes recipe is a healthy Indian pancake. Learn how to make quinoa vegetable pancakes for Irritable bowel syndrome. Go for a healthy lifestyle by having quinoa oats pancakes. Quinoa and oats, considered by many as a wonder grain, is quite stomach-friendly and suitable for those with IBS. We have made an interesting snack using quinoa, oats and veggies, without spices and with minimal fat. These mini quinoa vegetable pancakes for Irritable bowel syndrome have the unique and characteristic taste of quinoa flour, oats flour which combines beautifully with the crunch and juiciness of veggies like carrots and spinach. It is important to serve these quinoa oats pancakes immediately before they get dry, because we have not used much oil. Also take care to cook quinoa vegetable pancakes for Irritable bowel syndrome on a medium flame, otherwise they will not get completely cooked and will retain a raw taste. quinoa oats vegetable pancakes are a delicious and healthy breakfast option that the whole family will enjoy. Enjoy quinoa oats pancakes recipe | quinoa oats vegetable pancakes for Irritable bowel syndrome | healthy quinoa vegetable Indian pancake | with step by step photos. | [To make quinoa oats pancakes batter, combine quinoa flour, oats flour, carrots, spinach, potatoes, green chillies and salt along with 1 1/4th cup of water in a deep bowl and mix well., Heat a non-stick mini uttapam pan and grease with ¼ tsp of oil. Pour 1 tbsp of the batter into each uttapa mould, spread it evenly., Cook on a medium flame for 50 seconds, brush with oil, flip and cook the other side the same way., Cook till they turn golden brown in colour from both the sides., Repeat to make 1 more batch of quinoa oats vegetable pancakes for irritable bowel syndrome., Serve quinoa oats pancakes immediately.] | [Energy, 40 cal, Protein, 1.4 g, Carbohydrates, 6.5 g, Fiber, 0.2 g, Fat, 0.9 g, Cholesterol, 0 mg, Sodium, 2.7 mg] | quinoa-oats-pancake-ibs-recipe-41520r |
| rcp42398 | Quinoa Paneer Carrot Peppers Salad, for Lunch Or Dinner | Lunch | Veg | [capsicum cubes, paneer (cottage cheese) cubes, oil, cooked quinoa, carrot juliennes, diagonally cut carrot, lettuce lolo lettuce, olive oil, lemon juice, honey, sea salt (khada namak), freshly ground black pepper (kalimirch)] | 15 mins | 1 mins | [Low Veg Glycemic Index, Healthy Indian Salads with healthy dressing, Calcium Rich Salads & Raitas, Vitamin A Rich Healthy Eyes, Healthy Lunch Veg Salads, Healthy Lunch Work Recipes, Indian Lunch Salads] | 1Makes 1 servings | Indian | Salads like this make a wonderful meal! With peppy flavours and a plethora of textures, the Quinoa Paneer Carrot Pepper Salad is ideal for lunch or dinner. It has a good mix of food groups, which makes it filling and nourishing. Make sure you cool the cooked quinoa and sautéed paneer well before mixing it with the other ingredients. Pack the lemony dressing in a separate container, and mix it with the salad ingredients just before eating, to relish the bright flavour and fresh textures of this salad. Quinoa is a complete protein, and together with paneer it caters to your protein requirements for the day. Carrots are wonderful for your eyesight, while lettuce is a low-cal ingredient that abounds in nutrients like calcium , iron , folate, and vitamins A and C . All together, these nutritious ingredients make the salad a complete meal! | [Heat the oil in a grill pan or a broad non-stick pan, add the paneer and sauté on a medium flame for 1 minute., Cool, add all the other ingredients and put in an air-tight container with a dressing in a separate small container., Just before eating, mix the dressing and toss well. Eat immediately.] | [Energy, 356 cal, Protein, 11.6 g, Carbohydrates, 41.1 g, Fiber, 10.7 g, Fat, 17.7 g, Cholesterol, 0 mg, Sodium, 44.4 mg] | quinoa-paneer-carrot-peppers-salad-for-lunch-or-dinner-42398r |
| rcp42977 | Quinoa Poha | BreakFast | NA | [cooked quinoa, oil coconut oil, mustard seeds ( rai / sarson), curry leaves (kadi patta), chopped garlic (lehsun), chopped green chillies, chopped onions, chopped tomatoes, turmeric powder (haldi), chopped coriander (dhania), lemon juice, salt] | 15 mins | 9 mins | [South Indian Evening Snacks, South Indian Breakfast, Breakfast Upma, Poha, Quick Evening Snacks, Non-stick Pan, Quick Breakfast Indian, Quick Healthy Recipes] | 3Makes 3 servings | South Indian | quinoa poha recipe | Indian style quinoa poha | vegetable quinoa poha | with 20 amazing images. quinoa poha is my healthy twist on a popular Indian vegetarian breakfast and snack recipe. Learn how to make quinoa poha recipe | Indian style quinoa poha | vegetable quinoa poha | Typically poha is made using flattem rice but here I have used Quinoa instead, which adds protein and fiber to this already nutritious dish. quinoa poha is garlicky, spicy, lemony and hearty, that's how I would describe the flavors in this quinoa poha! Here's an easy 30-minute recipe using the Instant Pot! Quinoa contains all the eight essential amino acids that a body needs. A cup of cooked quinoa contains 8 grams of protein and quinoa is gluten-free, which appeals to many people with gluten intolerance. Tips to make quinoa poha: 1. You can also add finely chopped capsicum to make this recipe. 2. Serve quinoa poha hot to enjoy its best flavours. Enjoy quinoa poha recipe | Indian style quinoa poha | vegetable quinoa poha | with detailed step by step photos. | [To make quinoa poha, heat the oil in a broad non-stick pan and add the mustard seeds., When the seeds crackle, add the curry leaves, garlic and green chillies and sauté on a medium flame for 1 to 2 minutes., Add the onions and sauté on a medium flame for 1 to 2 minutes., Add the tomatoes, turmeric powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the cooked quinoa, coriander and lemon juice, mix well and cook on a medium flame 1 to 2 minutes, while stirring occasionally., Serve the quinoa poha hot.] | [Energy, 342 cal, Protein, 9.6 g, Carbohydrates, 49.6 g, Fiber, 14.2 g, Fat, 14.1 g, Cholesterol, 0 mg, Sodium, 9.2 mg] | quinoa-poha-42977r |
| rcp40497 | Quinoa, Corn and Capsicum Salad | Lunch | Veg | [quinoa, boiled sweet corn kernels (makai ke dane), chopped coloured capsicum, olive oil, lemon juice, honey, dried oregano, dry red chilli flakes (paprika), salt] | 10 mins | 15 mins | [American Salads, Indian Salads with dressing, Western Party, Non-stick Pan, Vitamin C Rich Indian recipes, Healthy Indian Salads with healthy dressing, Healthy Lunch Veg Salads] | 3Makes 3 servings | Indian | Quinoa corn capsicum salad recipe | quinoa salad | Quinoa corn and capsicum in lemon herb dressing | with 17 amazing images. Bask in the goodness of the ‘wonder grain’ with this fantastic Quinoa, Corn and Capsicum Salad. The unique texture of cooked quinoa is a perfect match for succulent sweet corn and crunchy capsicum. The dressing adds lemony, herby and spicy accents to the salad, making it a holistic treat for the taste buds. Make sure you cool the cooked quinoa completely before tossing the quinoa salad, so that the grains separate and do not clump together. Quinoa corn and capsicum salad is light on tummy and healthy. Also, it is super easy to make. You can make quinoa salad for when you have party or a family get-together, this colourful salad looks eye-appealing on the dinner table. I am sure your guests would take a bow at your cooking skills. This Quinoa corn and capsicum in lemon herb dressing is a great option for those suffering from hyperthyroidism. Quinoa is considered as a healthy grain from them along with other cereals like barley and oats. Along with sweet corn and olive oil, this salad is a healthy choice as compared to other oil-laden salads which may also include fried croutons and cheese. Check other ingredients which are allowed in Hyperthyroidism. If you like you can mount your salad with lettuce, water cress or baby spinach. You can also add in feta cheese or paneer if you wish to. Serve as a side dish with a Main Course or with a bowl of one of your favorite Soups and Bread. Enjoy Quinoa corn capsicum salad recipe | quinoa salad | Quinoa corn and capsicum in lemon herb dressing | with detailed step by step recipe photos and videos below. | [To make quinoa corn and capsicum salad, boil 2 cups of water in a deep non-stick pan, add the quinoa, mix well and cook on a medium flame for 10 to 12 minutes, while stirring occasionally. Keep aside to cool completely., Transfer the cooked quinoa into a deep bowl, add all the remaining ingredients along with the dressing and toss well., Serve the quinoa corn and capsicum salad immediately.] | [Energy, 395 cal, Protein, 9.9 g, Carbohydrates, 57.8 g, Fiber, 14.4 g, Fat, 16.8 g, Cholesterol, 0 mg, Sodium, 5.6 mg] | quinoa-corn-and-capsicum-salad-40497r |
| rcp42411 | Quinoa, Rocket Leaves and Chickpea Veg Salad, Buddha Bowl | NA | Veg | [cooked quinoa, rocket leaves (arugula), soaked and cooked kabuli chana (white chick peas), capsicum cubes, diagonally cut carrot, olive oil, lemon juice, honey, sea salt (khada namak), freshly ground black pepper (kalimirch), roasted pumpkin seeds] | 15 mins | 0 mins | [Calcium Rich Indian Recipes, Low Veg Glycemic Index, Calcium Rich Salads & Raitas, Calcium Rich Sabzi, Vegetables, High Protein Salads & Raitas, Vitamin A Rich Healthy Eyes, Vitamin A Rich Glowing Skin] | 2Makes 2 servings | Indian | The Urban Dictionary defines a Buddha Bowl as “a bowl which is packed so full that it has a rounded belly appearance on the top much like the belly of a Buddha.” Commonly, the term is used to describe a salad lunch that’s chock-full of healthy ingredients, including veggies, beans or lentils, and at least one whole grain. So, it becomes a complete meal that can be enjoyed for lunch or dinner . The Quinoa, Rocket Leaves and Chickpea Veg Salad is one such Buddha Bowl which consists of healthy fat, protein and carbs . Quinoa is a nutritious whole grain, while rocket leaves give you iron, and chickpeas has protein . Carrots are always good to have because they have a bunch of beneficial vitamins, especially vitamin A , which does wonders for your eyes and skin. Olive oil and pumpkin seeds not only boost the appeal of the salad, but also give you a good amount of omega-3 fatty acids . This salad is not just filling but also very attractive, in appearance, taste and mouth-feel. So, go for it today itself! | [Combine the quinoa, rocket leaves, kabuli chana, capsicum and carrot in a deep bowl., Just before serving, pour the dressing over it, toss it well and finally top it with pumpkin seeds and serve immediately.] | [Energy, 511 cal, Protein, 15.3 g, Carbohydrates, 70 g, Fiber, 23.1 g, Fat, 21.1 g, Cholesterol, 0 mg, Sodium, 44.6 mg] | quinoa-rocket-leaves-and-chickpea-veg-salad-buddha-bowl-42411r |
| rcp1099 | Rabri Or How To Make Rabdi | NA | NA | [milk, sugar] | 2 mins | 30 mins | [Mughlai Mithai, Traditional Indian Mithai, Basic Indian Dessert Recipes, Rabdi, Dussehra recipes | Dussehra Sweets, Raksha - Bandhan, Mahashivaratri] | 1Makes 1 cup | Indian | rabdi recipe | authentic rabri recipe | lachhedar rabdi recipe | easy rabri recipe | with 14 amazing images. rabdi recipe | authentic rabri recipe | lachhedar rabdi recipe | easy rabri recipe | is a North Indian traditional sweet dish. Learn how to make rabdi. Rabdi recipe also known as rabri is a perfectly proportioned combination of milk and sugar, thickened traditionally in a broad-bottomed vessel. When making rabdi, it is very important to stick the cream (malai) to the side of the pan to make lachhedar rabri recipe. Moreover, if you forget to scrape the sides, the rabdi will also not become thick as the scraping of sides is what thickens the rabdi and give the wonderful mouthfeel of the malai. This authentic luscious and creamy rabdi recipe is just made in 30 minutes. Many Traditional Indian Favourites like Gulab Jamun, Jalebi and Malpuas taste awesome when eaten topped with rabri. Tips for making rabdi: 1. You can add a pinch of cardamom powder to enhance the taste. 2. Sticking cream (malai) to the sides of the pan its very important to have lacchedar malai rabdi. 3. Instead of sugar you can also use condensed milk. 4.Make sure you stir it ocassionally or else the rabdi might burn. Enjoy how to make rabdi recipe | authentic rabri recipe | lachhedar rabdi recipe | easy rabri recipe | with detailed step by step images. | [Heat the milk in a kadhai or a deep non-stick pan on a medium flame till it comes to boil., Simmer and cook for approx. 15 to 20 minutes minutes or till the milk reduces to ½ its quantity, while stirring and scrapping the sides of the pan continuously., Add the sugar and simmer for another 10 minutes or till the milk thickens., Use as required.] | [Energy, 613 cal, Protein, 21.5 g, Carbohydrates, 56.8 g, Fiber, 0 g, Fat, 32.5 g, Cholesterol, 80 mg, Sodium, 95 mg] | rabri-or-how-to-make-rabdi-1099r |
| rcp32707 | Radish Chutney, Mooli Ki Chutney | NA | NA | [grated white radish (mooli), chopped mint leaves (phudina), chopped coriander (dhania), chopped green chillies, curd (dahi), salt] | 10 mins | 0 mins | [South Indian Chutney, different kinds of Indian chutney, Kebab Party, Barbeque Party Indian Recipes, Mixer, Quick Chutneys, Low Carb Diet] | 2Makes 1.5 cups (21 tbsp ) | South Indian | radish chutney recipe | mooli ki chutney | healthy mooli chutney | with 21 amazing images. radish chutney recipe | mooli ki chutney | healthy mooli chutney is a unique chutney loaded with health benefits. Learn how to make mooli ki chutney. To make radish chutney, combine all the ingredients in a mixer and blend to a smooth mixture. Serve immediately or store refrigerated till use. Radish has a lingering flavour similar to other pungent ingredients like onion, ginger and garlic, but is surprisingly not commonly used to make chutneys. In mooli ki chutney, radish is combined with flavourful mint and coriander, and tangy curds, to make a chutney that is well-balanced in flavour, colour and texture. The radish in healthy mooli chutney has good amount of vitamin C in radishes is an antioxidant and possesses anti-inflammatory properties too. The mint is known for its cleansing effect, while coriander has antioxidants lutein and zeaxanthin which exhibit heart protective benefits. So whether you are a healthy individual or are suffering from diabetes or heart disease, you can include this chutney in your diet. This radish chutney makes a great accompaniment for all Indian starters, but can be innovatively used as a dressing for Salads, or a spread for multigrain bread and so on. Tips for radish chutney. 1. Do not add water for blending, as curd helps to get the necessary texture of the chutney. 2. Use this chutney within 2 days, else radish might release a strong odour. Enjoy radish chutney recipe | mooli ki chutney | healthy mooli chutney | with step by step photos. | [To make radish chutney, combine all the ingredients in a mixer and blend to a smooth mixture., Serve the radish chutney immediately or store refrigerated till use.] | [Energy, 7 cal, Protein, 0.3 g, Carbohydrates, 0.5 g, Fiber, 0.2 g, Fat, 0.3 g, Cholesterol, 0.8 mg, Sodium, 2.8 mg] | radish-chutney-mooli-ki-chutney-32707r |
| rcp3572 | Radish Koftas in Kadhi | NA | NA | [grated radish (mooli), yellow moong dal (split yellow gram), ginger-green chilli paste, besan (bengal gram flour), salt, low-fat curds (dahi), besan (bengal gram flour), ginger-green chilli paste, oil, cumin seeds (jeera), turmeric powder (haldi), asafoetida (hing), salt, chopped coriander (dhania)] | 15 mins | 10 mins | [Collection of Gujarati Dals / Kadhis, Kadhi recipes from all across India, Low Calorie Dals, Low Calorie Kadhis, Boiled Indian recipes, Indian Party, Non-stick Pan, Senior Citizen] | 4Makes 4 servings | Gujarati | This simple combination of radish and low fat curds needs only steamed rice to complete your meal. You can adjust the consistency of the kadhi by varying the amount of water and besan. The radish koftas are steamed and not deep fried in the kadhi. It is also a good way to add vegetables in your diet to provide vitamin A and iron. The curd and besan combination makes the kadhi a rich source of protein and calcium too. | [Blend the yellow moong dal in a mixer to a coarse paste., Squeezed out the liquid out of the radish and preserve it to add in the kadhi., Add the ginger-green chilli paste, besan and salt and mix well. Keep aside., Combine the curds, besan and 2 cups of water, mix well and whisk till its smooth and no lumps remain., Add the ginger-green chilli paste and turmeric powder and mix well. Keep aside., Heat the oil in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the asafoetida., Add the curds-flour-water mixture (including the liquid from the radish) and bring to a boil, while stirring continuously., Drop teaspoonful of the kofta mixture into the boiling kadhi and allow it to boil till the koftas are cooked (approx. 5 to 7 minutes)., Serve hot garnished with the coriander., When you add the koftas into the kadhi add one first and check to see that it does not crumble or disintegrate., If that happens, add some more gram flour to the batter and check again.] | [Energy, 163 cal, Protein, 10.2 g, Carbohydrates, 25 g, Fiber, 4.6 g, Fat, 2.5 g, Cholesterol, 0 mg, Sodium, 47.6 mg] | radish-koftas-in-kadhi-3572r |
| rcp39686 | Radish Muthia and Green Peas Subzi | NA | Veg | [green peas, oil, cumin seeds (jeera), asafoetida (hing), turmeric powder (haldi), chopped coriander (dhania), coriander-cumin seeds (dhania-jeera) powder, green chilli paste, chilli powder, sugar, salt, besan (bengal gram flour), whole wheat flour (gehun ka atta), chopped radish leaves (mooli ke patte), ginger (adrak) paste, green chilli paste, turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, chilli powder, lemon juice, oil, sugar, salt] | 15 mins | 12 mins | [Sabzis with Gravies, Leafy Vegetable Sabzis, Oven, Non Stick Kadai Veg, Quick Sabzis, Healthy Sabzis with Leafy Vegetables, Soluble Fibre Indian Diet] | 4Makes 4 servings | Indian | A unique combination of fibre-rich green peas with nutritious muthias makes this Radish Muthia and Green Peas Subzi quite different from those you have tried before. The muthias, made using radish leaves, are rich in vitamins A and C. Baking makes them healthier than the deep-fried alternatives. Add the muthias just before serving, as they tend to get soggy over time. | [Combine all the ingredients in a deep bowl and knead into a soft dough without using any water., Divide the dough into 28 equal portions and shape each portion into a 25 mm. (1?) long cylindrical muthia., Bake the muthias in a pre-heated oven at 180°c (360°f) for 15 minutes, turning them around once in between. Keep aside., Heat the oil in a non-stick kadhai and add the cumin seeds., When the seeds crackle, add the asafoetida and sauté on a medium flame for a few seconds., Add the green peas, turmeric powder and 1 cup of water and mix well. Cover with a lid and cook on a medium flame for 5 to 7 minutes, while stirring occasionally., Add the coriander, coriander-cumin seeds powder, green chilli paste, chilli powder, sugar and salt, mix well and cook on a medium flame for another 2 minutes, while stirring once in between., Add the muthias, mix gently and cook on a medium flame for another 2 minutes, while stirring occasionally., Serve immediately.] | [Energy, 172 cal, Protein, 9.1 g, Carbohydrates, 26.7 g, Fiber, 9.1 g, Fat, 3.4 g, Cholesterol, 0 mg, Sodium, 18.3 mg] | radish-muthia-and-green-peas-subzi-39686r |
| rcp532 | Radish, Cucumber and Curd Dip | Snacks | NA | [grated radish (mooli), grated cucumber, thick curds (dahi), fresh cream, chopped green chillies, salt, carrot strips, cucumber strips, capsicum strips] | 10 mins | 0 mins | [Indian Dips / Sauces, Indian Party, Cocktail Party, Quick Indian Dips, Gravies & Sauces, Healthy Fruit Snacks] | 1Makes 1 cup (14 tbsp ) | Indian | Fresh out of the garden, that is how this dip feels! The Radish, Cucumber and Curd Dip comprises refreshing salad veggies with curd and fresh cream for richness and green chillies for flavour. Chill and serve this dip with freshly-sliced crunchy veggies. | [Combine all the ingredients in a deep bowl and mix well., Refrigerate for at least 1 hour and serve chilled with carrot, cucumber and capsicum strips.] | [Energy, 20 cal, Protein, 0.4 g, Carbohydrates, 0.7 g, Fiber, 0.2 g, Fat, 1.6 g, Cholesterol, 1.1 mg, Sodium, 4.4 mg] | radish-cucumber-and-curd-dip-532r |
| rcp38435 | Ragda | Snacks | NA | [safed vatana (dried white peas), mustard seeds ( rai / sarson), asafoetida (hing), turmeric powder (haldi), salt] | 5 mins | 20 mins | [Chaat, Indian Pressure Cooker, Iftar Recipes for Ramadan / Ramzan, Iftar Snacks for Ramadan] | 2Makes 2 cups | Indian | Ragda made from soaked and boiled white peas, tempered with mustard seeds and asafoetida, serve it as a stuffing with pani puri. | [Soak the safed vatana overnight or for atleast 6 to 8 hours., Drain the safed vatana and add 2 cups of water and pressure cook for 5 to 6 whistles., Allow the steam to escape before opening the lid., Heat the oil in a kadhai and add the mustard seeds., When the seeds crackle, add the asafoetida, turmeric powder, vatana, salt and 1 cup of water and mash the vatana slightly, using the back of a spoon., Simmer for 8 to 10 minutes or till it thickens and keep aside.] | [Energy, 236 cal, Protein, 14.8 g, Carbohydrates, 42.4 g, Fiber, 3.4 g, Fat, 0.8 g, Cholesterol, 0 mg, Sodium, 15.3 mg] | ragda-38435r |
| rcp33406 | Ragda Pattice ( Mumbai Roadside Recipes ) | Snacks | NA | [safed vatana (dried white peas), oil, chopped onions, mustard seeds ( rai / sarson), salt, turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, chilli powder, chopped coriander (dhania), mashed potatoes, salt, ginger-green chilli paste, cornflour, hari chutney, oil, meethi chutney, geela lehsun chutney, hari chutney, chopped onions, crushed papdi, sev, chilli powder, chopped coriander (dhania)] | 15 mins | 40 mins | [Mumbai Street Food, Chaat, Evening Tea Snacks, Indian Birthday Party, Pressure Cooker, Tava, Kitty Party Snacks] | 4Makes 4 servings | Indian | ragda pattice recipe | mumbai ragda pattice recipe | how to make ragda pattice | ragda recipe | with 60 amazing images. Ragda Pattice is an ever-popular snack served piping hot by the roadside food vendors of Mumbai. Aromatic, tasty and filling, this ragda pattice snack often doubles up as a meal for many. Mumbai ragda pattice recipe is basically potato patties drowned in ragda, a gravy with white peas and spices. Laced with chutneys and topped with crunchy sev, this chatpata snack is absolutely mouth-watering. We show you in detail how to make ragda. While it kindles your appetite with its tongue-tickling flavours, ragda pattice is also filling enough to appease your hunger! Relish this awesome snack on Mumbai’s roadside ragda pattice on a wet monsoon day, surrounded by friends or family – it is truly an incomparable experience. Enjoy our ragda pattice recipe with detailed step by step photos and video below. | [Soak the safed vatana overnight or for atleast 6 to 8 hours., Drain the safed vatana and add 2 cups of water and pressure cook for 6 whistles., Allow the steam to escape before opening the lid., Heat the oil in a kadhai, add the onions and sauté on a medium flame for 1 minute and add the mustard seeds., When the seeds crackle, add the cooked safed vatana and sauté on a medium for 1 minute., Add the salt, turmeric powder, coriander-cumin seeds powder and chilli powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously using the back of your spoon., Add 2 tbsp of water and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally and keep aside., Combine the potatoes, salt, ginger-green chilli paste and cornflour in a bowl and mix well., Divide the mixture into 8 equal portions and shape each portion into a flat round., Make a depression in one round, place 1 tsp hari of chutney in the depression and again shape it into a round, thick pattice., Repeat steps 2 and 3 to make 7 more pattice., Heat and grease a non-stick tava (griddle) with ½ tsp of oil and cook all the pattice using a little oil till they turn golden brown in colour on both the sides. Keep aside., Place 2 prepared pattice on a serving plate and pour ¼th of the prepared ragda over it., Pour 1 tbsp meethi chutney, 1 tsp geeli lehsun ki chutney and 2 tsp hari chutney over it., Sprinkle 1 tbsp onions, 1 tbsp papadi, 2 tbsp sev, ¼ tsp chilli powder and 2 tbsp coriander over it, Serve immediately.] | [Energy, 417 cal, Protein, 13.3 g, Carbohydrates, 58.2 g, Fiber, 6.6 g, Fat, 14.6 g, Cholesterol, 0 mg, Sodium, 32.2 mg] | ragda-pattice--mumbai-roadside-recipes--33406r |
| rcp558 | Ragda Patties ( Gujarati Recipe ) | Snacks | NA | [boiled safed vatana (dried white peas), oil, mustard seeds ( rai / sarson), chopped onions, salt, turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, chilli powder, chopped coriander (dhania), mashed potatoes, salt, boiled safed vatana (dried white peas), garam masala, turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, chilli powder, chopped coriander (dhania), cornflour, oil, lehsun ki chutney, chopped onions, crushed papdi, nylon sev, chilli powder, chopped coriander (dhania)] | 25 mins | 20 mins | [Gujarati Farsans, Gujarati Kathols, Comfort Foods, Indian snacks with little planning, Indian Snacks for Entertaining, Chaat, Evening Tea Snacks] | 4Makes 4 plates | Gujarati | Gujarati ragda patties recipe | gujarati style ragda pattice | stuffed potato patties in dry peas curry | ragda petis Gujarati snack | with 65 amazing images. Gujarati ragda patties recipe | gujarati style ragda pattice | stuffed potato patties in dry peas curry | ragda petis Gujarati snack is a unique stuffed ragda patties. Learn how to make gujarati style ragda pattice. To make Gujarati ragda patties, make the ragda and stuffed patties. Place 2 stuffed patties on a serving plate. Pour ¼ portion of the ragda evenly over it. Put 1 tbsp of sweet chutney, 1 tsp lehsun ki chutney and 2 tsp green chutney over it. Sprinkle 1 tbsp of onion, 1 tbsp papdi, 1 tbsp sev, ¼ tsp chilli powder and 1 tbsp coriander evenly over it. Serve immediately. Extremely popular in Western India, the ragda petis Gujarati snack needs no introduction to the food-lover. For the rest of you, it’s a yummy dish of potato patties, stuffed with spiced safed vatana, and drowned in a tongue-tickling gravy of more safed vatana perked up with onion and spices. The ample use of spices works well with the bland but pleasant taste of potatoes and the nutty flavour of white peas, to give a well-balanced stuffed potato patties in dry peas curry. Laced with sweet and spicy chutneys, and topped with crunchy sev and papdi, the gujarati style ragda pattice is a truly exciting medley of flavours and textures. A plate of piping hot ragda patties shared with friends huddled under the vendor’s umbrella on a rainy day, is an experience to savour. It is quite filling and can be served as a meal by itself.. You can also try other Gujarati recipes like Sev Usal or Ghughra. Tips for Gujarati ragda patties. 1. The safed vatana has to be soaked, so plan for it a day in advance. 2. The cooked safed vatana for the stuffing has to be drained well before making it. This will make shaping the patties easier. 3. If you have used the new variety of potatoes and so the potato mixture is sticky, add 1 tbsp of cornflour to it. 4. If you are serving the ragda later, you may have to add little water before reheating to adjust the consistency of the ragda. 5. Ensure that the stuffing is sealed well so the patties doesn't open while cooking. 6. The sweet chutney, green chutney and lehsun ki chutney can be adjusted to suit your palate. Enjoy Gujarati ragda patties recipe | gujarati style ragda pattice | stuffed potato patties in dry peas curry | ragda petis Gujarati snack | with step by step photos. | [Heat the oil in a deep non-stick pan, add the mustard seeds. When the seeds crackle, add the onions and sauté on a medium flame for 1 minute., Add the cooked safed vatana and 1¼ cups of water and cook on a medium flame for 1 minute., Add the salt, turmeric powder, coriander-cumin seeds powder and chilli powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously and mashing with the back of a spoon., Add the coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally and keep aside., Combine the potatoes and salt in a deep bowl and mix well. Divide the mixture into 8 equal portions. Keep aside., Combine the safed vatana, garam masala, turmeric powder, coriander-cumin seeds powder, chilli powder, coriander and salt in a deep bowl and mix well using your hands until it forms a lumpy mixture. Divide the mixture into 8 equal portions., Shape a portion of the potato mixture into a flat round, make a depression in the centre and place a portion of the prepared stuffing in the depression., Bring all the sides together, seal it completely and flatten it lightly. Gently roll it in little cornflour., Repeat steps 3 and 4 to make 7 more patties., Grease a hot tava (griddle) using 1 tsp of oil and cook all the patties using 2 tsp of oil till they turn golden brown in colour from both the sides. Keep aside., Place 2 stuffed patties on a serving plate., Pour ¼ portion of the ragda evenly over it., Put 1 tbsp of sweet chutney, 1 tsp lehsun ki chutney and 2 tsp green chutney over it., Sprinkle 1 tbsp of onion, 1 tbsp papdi, 1 tbsp sev, ¼ tsp chilli powder and 1 tbsp coriander evenly over it., Serve the gujarati ragda patties immediately., For the stuffing, the safed vatana should be drained well before making it. This will make shaping the patties easier.] | [Energy, 471 cal, Protein, 15.5 g, Carbohydrates, 60.7 g, Fiber, 6.9 g, Fat, 18.4 g, Cholesterol, 0 mg, Sodium, 31.3 mg] | ragda-patties--gujarati-recipe--558r |
| rcp2818 | Ragda Patties, Chaat Ragda Pattice Recipe | Snacks | Veg | [safed vatana (dried white peas), oil, mustard seeds ( rai / sarson), curry leaves (kadi patta), asafoetida (hing), turmeric powder (haldi), chilli powder, ginger-green chilli paste, lemon juice, garam masala, salt, mashed potatoes, cornflour, chopped mint leaves (phudina), chopped coriander (dhania), ginger (adrak) paste, green chilli paste, lemon juice, sugar, salt, peanut oil, sweet chutney, green chutney, garlic chutney, sev, chopped onions] | 20 mins | 31 mins | [Indian Veg Recipes, Mumbai Street Food, Comfort Foods, Chaat, Evening Tea Snacks, One Dish Vegetarian Meals, Mother's Day] | 4Makes 4 servings | Indian | ragda patties | chaat ragda patties | ragda recipe | ragda patties street food | with 60 amazing images. Ragda Patties, one of the most famous street foods of Mumbai, is a satiating snack that is loved by people of all ages. From being a street food, it has grown in stature to become a popular dish in many Indian restaurants all over the world. This tongue-tickling Ragda Patties treat is made of two components – crisp and succulent patties served with hot and spicy ragda. The ragda is made of cooked white peas in a spiced delicious gravy ; while the tava-cooked patties are made of mashed potatoes, perked up with a proper mix of desi spices. The ragda can be made spicy or mild, as per your taste. The patties are conveniently tava-cooked and not deep-fried. This gives them a nice mouth-feel, which is crisp outside and soft inside. In this Ragda Patties recipe, we have stuffed the patties with mint and coriander to give it a flavourful twist. Sometimes, it is also stuffed with soaked chana dal. You can come up with your own version with a different filling too! You can prepare the patties and the ragda beforehand. Assemble the chaat and top it with crunchy sev and onions just before serving. Serve Aam Lassi Slush or Watermelon Slush as an afters to this chaat. Enjoy how to make Ragda Patties recipe with detailed step by step photos below. | [For making the ragda, soak the dried white peas and keep them overnight., Drain the peas using a strainer and discard the water., Put the soaked peas in a pressure cooker, add approximately 2½ cups of water and pressure cook for 6 whistles or until the peas are soft. It is very important for the peas to be soft for this stuffed ragda patties recipe to ensure it is properly enjoyed by all., Allow all the steam to escape before opening the lid. This is called the natural release method and is done by removing the pressure cooker from the hot burner and let the pressure drop by cooling down naturally., Now we have to prepare the tempering to which we will add the peas. For the, heat the oil in a deep non-stick pan, add the mustard seeds, curry leaves and asafoetida and saute for 30 seconds., Add the potatoes, mix well and saute on a medium flame for 30 seconds., Add the cooked peas, turmeric powder, chilli powder, ginger-green chilli paste, garam masala, tamarind and salt, if required, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Switch off the flame and keep aside., For making the patties, combine the mint leaves, coriander in a deep bowl., Add the ginger paste and green chilli paste and mix well using hands so that the pastes are evenly distributed., Add the lemon juice, sugar and salt in a deep bowl and mix well. Keep aside., Combine the boiled, peeled and mashed potatoes, cornflour and salt to taste in a deep mixing bowl., Knead this mixture into a soft dough. Since the potatoes are very soft, its hard to give them a definite shape, that’s why we add cornflour the potatoes to ensure proper binding., Divide the dough into 8 equal portions., Take one portion and carefully flatten it between the palms of both your hands, making sure it does not break., Place 2 tsp of the mint leaves and coriander mixture in the center of the flatten potato mixture., Bring together the edges while lightly pressing the centre so that the filling does not fall out from the patty., Completely seal the filling inside the potato and lightly press it again in between the palms of both hands to form a patty., Repeat steps 5 to 8 to make 7 more patties., Heat 1 tbsp oil on a tava (griddle)., Once the oil is hot, place the patties on the tava and let them cook on a medium flame for 2 to 3 minutes till golden brown on one side., Turn the patties, drizzle with 1 tbsp of oil and let them cook on the other side on a medium flame for 2 minutes till golden brown., For serving the ragda patties, place 2 patties in a shallow serving plate., Pour 1/4th of the ragda evenly over it., Drizzle 1 tbsp of sweet chutney, 1 tsp of green chutney and 1 tsp of garlic chutney evenly over the ragda., Sprinkle 1 tbsp of sev evenly over it., Top with 2 tbsp of finely chopped onions for the crunch., Repeat steps 1 to 5 to make 3 more servings of ragda patties., Serve this ragda patties chaat immediately.] | [Energy, 214 cal, Protein, 7.8 g, Carbohydrates, 33.2 g, Fiber, 2.9 g, Fat, 5.6 g, Cholesterol, 0 mg, Sodium, 11.2 mg] | ragda-patties-chaat-ragda-pattice-recipe-2818r |
| rcp40779 | Ragi and Broccoli Cutlets | Snacks | Veg | [ragi (nachni / red millet), chopped and blanched broccoli, mashed potatoes, chilli powder, besan (bengal gram flour), chopped mint leaves (phudina), chopped spring onions whites greens, salt, quick cooking rolled oats, oil] | 15 mins | 20 mins | [Indian Snacks for Entertaining, Evening Tea Snacks, Indian Cutlets, Veg Cutlets, High Tea Party, Tava, Kids After School, Kids Calcium Rich Indian recipes] | 12Makes 12 cutlets | Indian | These scrumptious cutlets are made of ragi and broccoli, perked up with spice powders, mint and spring onions. Potatoes add to the volume of the cutlet mix, while mint and spring onions give it a fabulous aroma and flavour. The Ragi and Broccoli Cutlets are rolled in oats, to give the outer surface a unique texture and also to avoid refined flours.Enjoy this multi-textured and fabulously flavoured snack fresh off the tava for the best experience. Devour these crisp and yummy cutlets with cutney and a cup of hot Coffee or a cool refreshing drink like Angoor ka Sherbat . | [Grind the soaked and drained nachni in a mixer to a coarse mixture using 1 to 2 tbsp of water., Combine all the ingredients, including the coarse nachni mixture, in a deep bowl and mix well., Divide the mixture into 12 equal portions and roll each portion into a 50 mm. (2”) diameter circle., Roll each cutlet in oats till they are coated evenly from all the sides., Heat a non-stick tava (griddle) , grease it with oil, place 4 cutlets and cook on a slow flame using little oil till both sides turn golden brown in colour., Repeat step 4 to cook 8 more cutlets in 2 more batches., Serve immediately.] | [Energy, 89 cal, Protein, 1.9 g, Carbohydrates, 8.2 g, Fiber, 1.7 g, Fat, 5.5 g, Cholesterol, 0 mg, Sodium, 6.2 mg] | ragi-and-broccoli-cutlets-40779r |
| rcp39832 | Ragi and Oat Crackers | Snacks | NA | [ragi (nachni / red millet) flour, quick cooking rolled oats, whole wheat flour (gehun ka atta), olive oil, green chilli paste, garlic (lehsun) paste, salt] | 5 mins | 0 mins | [Baked Snacks, School Time Snacks, Indian Jar Snacks, Evening Tea Snacks, High Tea Party, Western Party, Cocktail Party] | 24Makes 24 crackers (6 servings ) | Indian | ragi and oat crackers recipe | nachni crackers | baked ragi snack | low calorie snack | ragi and oat crackers is sure to delight everyone – nutritious and tasty at the same time. Learn how to make nachni crackers. These ragi and oat crackers are all the better, as they are made with wholesome ragi, oats and whole wheat flour, perked up with olive oil and other seasonings. Ragi lends iron, while olive oil gives these tasty crackers an exotic aroma and a wonderfully crisp texture too, without oodles of butter or other oils. Moreover, olive oil is a good source of MUFA which helps to reduce inflammation in the body. To make ragi and oat crackers, combine all the ingredients in a deep bowl, mix well and knead into a stiff dough using enough water. Divide the dough into 2 equal portions. Roll out a portion of the dough into a 200 mm. (8") diameter circle using whole wheat flour for rolling. Prick them all over using a fork at regular intervals and cut into approx. 50 mm. × 50 mm. (2"x 2") square pieces using a sharp knife. You will get approx. 12 pieces. Repeat steps 3 and 4 to make 12 more pieces using another dough portion. Arrange them on a greased baking tray and bake in a pre-heated oven at 180°c (360°f) for 25 to 30 minutes or till they turn crisp from both the sides, while turning them once after 12 minutes. Keep aside to cool slightly. Serve or store in an air-tight container and use as required. Light on the stomach but crunchy to bite into, these iron rich crackers make a great snack option, whether early in the morning or in the evening during a mid-day refreshment break! Make nachni crackers in batches and enjoy them when you have time to cook. Oats are a good source of fiber and help to manage blood sugar levels. Thus this baked ragi snack suits a diabetic menu too. Heart patients who have been advised to restrict fat and fried foods, can also reach out for these crackers to keep their hunger pangs at bay the healthy way. Look here for diabetic snacks and healthy heart snacks. Tips for ragi and oat crackers. 1. Olive oil can be replaced with peanut oil. 2. Keep a close eye while baking as baking temperature may differ from oven to oven slightly. 3. Add sesame seeds while kneading the dough, to enhance its iron intake further. If you are looking out for more nutritious iron rich recipes for pregnancy check these out Chawli Masoor Dal, Mini Jowar Apple and Walnut Pancake , Nachni Ladoos, Cauliflower Greens and Besan Muthia , Ragi and Oat Crackers and Matki and Jowar Paratha. Enjoy ragi and oat crackers recipe | nachni crackers | baked ragi snack | low calorie snack | with recipe below. | [To make ragi and oat crackers, combine all the ingredients in a deep bowl, mix well and knead into a stiff dough using enough water., Divide the dough into 2 equal portions., Roll out a portion of the dough into a 200 mm. (8”) diameter circle using whole wheat flour for rolling., Prick them all over using a fork at regular intervals and cut into approx. 50 mm. × 50 mm. (2”x 2”) square pieces using a sharp knife. You will get approx. 12 pieces., Repeat steps 3 and 4 to make 12 more pieces using another dough portion., Arrange them on a greased baking tray and bake in a pre-heated oven at 180°c (360°f) for 25 to 30 minutes or till they turn crisp from both the sides, while turning them once after 12 minutes. Keep aside to cool slightly., Serve or store the ragi and oat crackers in an air-tight container and use as required.] | [Energy, 133 cal, Protein, 2.7 g, Carbohydrates, 18.5 g, Fiber, 3 g, Fat, 5.6 g, Cholesterol, 0 mg, Sodium, 3.5 mg] | ragi-and-oat-crackers-39832r |
| rcp41497 | Ragi Bhakri Chivda , Maharashtrian Snack | Snacks | NA | [ragi (nachni / red millet) flour, whole wheat flour (gehun ka atta), green chilli paste, garlic (lehsun) paste, ginger (adrak) paste, chopped spinach (palak), oil, mustard seeds ( rai / sarson), cumin seeds (jeera), chopped onions, turmeric powder (haldi), chilli powder, boiled green peas, lemon juice, powdered sugar, coriander (dhania), salt] | 20 mins | 15 mins | [Maharashtrian Snacks Nashta, Quick breakfast, Quick Evening Snacks, Evening Tea Snacks, Indian Party, Non-stick Pan, Snack Recipes for Kids] | 4Makes 4 servings | Maharashtrian | ragi bhakri chivda recipe | healthy bhakri cha chivda | Indian phodnichi bhakri | Maharashtrian snack | with 43 amazing images. ragi bhakri chivda recipe | healthy bhakri cha chivda | Indian phodnichi bhakri | Maharashtrian snack is a quick snack if you have left over bhakris. Learn how to make bhakri cha chivda. To make ragi bhakri chivda, combine the red millet, whole wheat flour, green chilli paste, garlic paste, ginger paste, spinach and salt, mix well and knead it into a semi-soft dough using enough water. Divide the dough into 5 equal portions. Flatten a portion of dough on a dusted plastic sheet to make a 150 mm. (6”) diameter circle using your fingers. Lift the roti with the plastic sheet and invert the roti on a hot non-stick tava (griddle) and apply little water on it and cook on a medium flame for 1 minute. Turn it over and cook for another 1 minute or till light brown spots appear on the surface. Then turn it over onto an open flame and cook on both sides for a few seconds till it puffs up. Repeat steps 3 to 6 to make 4 more bhakris. Tear it into small and keep aside. Heat the oil in a deep non-stick pan, add the mustard seeds and cumin seeds sauté on a medium flam for few seconds. Add the onions, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the turmeric powder, chilli powder, mix well and sauté on a medium flame for few seconds. Add the bhakri, green peas, lemon juice, sugar, coriander and salt and mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve immediately. Ragi Bhakri is an ever-popular Maharashtrian bread that is homely and satiating. In this Maharashtrian snack, bhakri transforms into a scrumptious chivda with a dash of spice powders and taste-enhancing ingredients like ginger, garlic and green chillies. A tempering of mustard and cumin seeds boosts the aroma, while a basket of veggies makes the Indian phodnichi bhakri even more sumptuous and tasty. This quick and tasty snack can be made with leftover bhakri also. Try your hand at more such nachni-based dishes like Nachni Dosa and Mini Nachni Pancake. This healthy bhakri cha chivda has a bouquet full of nourishment too! Made with ragi flour and spinach it is enriched with calcium, iron and fibre. The use of green peas and onions add in a dose of antioxidants to maintain the health of all the cells and organs of the body. However, this bhkari chivda has appreciable amounts of calories and carbs, so watch your portion size. Tips for ragi bhakri chivda. 1. Though the regular Maharashtrian bhakri does not have spinach, we have added it to the dough to boost its nutrient value. If you wish, you can avoid it. 2. Make bite-sized pieces of the bhakri that you would enjoy. 3. The ragi bhakri can be made in advance or you can use leftover bhakri. 4. But make the ragi chivda just before serving. Enjoy ragi bhakri chivda recipe | healthy bhakri cha chivda | Indian phodnichi bhakri | Maharashtrian snack | with step by step photos. | [To make ragi bhakri chivda, combine the red millet, whole wheat flour, green chilli paste, garlic paste, ginger paste, spinach and salt, mix well and knead it into a semi-soft dough using enough water., Divide the dough into 5 equal portions., Flatten a portion of dough on a dusted plastic sheet to make a 150 mm. (6”) diameter circle using your fingers., Lift the roti with the plastic sheet and invert the roti on a hot non-stick tava (griddle) and apply little water on it and cook on a medium flame for 1 minute., Turn it over and cook for another 1 minute or till light brown spots appear on the surface., Then turn it over onto an open flame and cook on both sides for a few seconds till it puffs up., Repeat steps 3 to 6 to make 4 more bhakris., Tear it into small and keep aside., Heat the oil in a deep non-stick pan, add the mustard seeds and cumin seeds sauté on a medium flam for few seconds., Add the onions, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the turmeric powder, chilli powder, mix well and sauté on a medium flame for few seconds., Add the bhakri, green peas, lemon juice, sugar, coriander and salt and mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve the ragi bhakri chivda immediately.] | [Energy, 228 cal, Protein, 5.4 g, Carbohydrates, 37.9 g, Fiber, 7.2 g, Fat, 6.3 g, Cholesterol, 0 mg, Sodium, 14.5 mg] | ragi-bhakri-chivda--maharashtrian-snack-41497r |
| rcp43060 | Ragi Oats Idli | Snacks | Veg | [ragi (nachni / red millet) flour, oats flour, semolina (rava / sooji), chopped mixed vegetables, chopped coriander (dhania), curd (dahi), green chilli paste, salt, fruit salt, oil, mustard seeds ( rai / sarson), urad dal (split black lentils), chopped curry leaves (kadi patta)] | 10 mins | 22 mins | [Different types of Idlis, South Indian Evening Snacks, Breakfast Idlis / Dosas / Uttapam, Quick Evening Snacks, Evening Tea Snacks, One Dish Vegetarian Meals, Healthy Foods for Kids] | 22Makes 22 idlis | South Indian | ragi oats idli recipe | healthy finger millet oats idli | vegetable ragi oats idli | with 27 amazing images. A combination of Ragi and Oats together make healthy wholesome and delicious vegetable ragi oats idli. Learn how to make ragi oats idli recipe | healthy finger millet oats idli | vegetable ragi oats idli | This ragi oats idli is suitable to be part of an Indian Diabetic meal that can be served with sambar and chutney for a delicious dinner. ragi oats idli is a healthy preparation of the traditional Rava Idli typically made with just plain semolina. Here ragi flour, oats are added along with green chillies and curry leaves to make tasty idlis. ragi oats idli is a healthy and nutritious breakfast option that can offer a variety of health benefits. Ragi is rich in antioxidants, it's gluten free, good for heart and diabetics, while the Oats are rich in protein, fibre and good weight loss. The addition of oats along with ragi makes this dish nutritious and healthy for breakfast. pro tips to make vegetable ragi oats idli: 1. After adding fruit salt do not mix the batter vigorously. 2. You can add any mixed chopped vegetables of your choice. 3. Do not use sour curd to make this recipe. Enjoy ragi oats idli recipe | healthy finger millet oats idli | vegetable ragi oats idli | with detailed step by step photos. | [To make vegetable ragi oats idli, combine all the ingredients in a deep bowl, in a deep bowl along with prepared tempering and ¾ cup water., Mix well and add the fruit salt and 1 tbsp of water and mix gently., Pour spoonful of the batter into greased idli moulds., Steam in an idli steamer for 10 to 12 minutes or till they are cooked., Repeat with the remaining batter to make more idlis., Serve the vegetable ragi oats idli hot with sambhar and coconut chutney.] | [Energy, 47 cal, Protein, 1.5 g, Carbohydrates, 8.3 g, Fiber, 1.2 g, Fat, 0.9 g, Cholesterol, 1.1 mg, Sodium, 3.6 mg] | ragi-oats-idli-43060r |
| rcp42540 | Ragi Puttu, Healthy Kerala Homemade Ragi Puttu for Breakfast Recipe | BreakFast | NA | [ragi (nachni / red millet) flour, salt, grated coconut] | 10 mins | 24 mins | [South Indian Breakfast, Kerala Cuisine, Low Calorie Indian Snacks, Evening Tea Snacks, Healthy Foods for Kids, Indian Breakfast Recipes for Kids, Diabetic recipes] | 4Makes 4 puttu | Kerala | Puttu is one of the most famous breakfast dishes of Kerala. It is made with flours of grains like red rice, ragi, corn, etc. Of these, the Ragi Puttu tastes and looks the best. The alternating layers of coconut and brownish ragi look simply awesome and bring alive your appetite! It has a pleasant homely taste, and combines beautifully with spicy curries . It is usually served with a vegetable stew or chick pea curry. Loaded with iron and calcium , this steamed food is one of the healthiest you can think of, and quite sure to give you strong bones! | [Take a coconut shell, with 3 eyes. Break one of the eyes with a sharp knife so as to create a big hole and keep aside., Combine the ragi flour and salt in a deep bowl, and sprinkle approx. 1/3 cup of warm water at regular intervals, mix well and make into a wet bread crumbs like mixture., Heat the pressure cooker with enough water, close the lid, do not put the whistle and allow it to boil till the steam comes out from the top., Take the coconut shell, put 1 tbsp of coconut, ¼ of the ragi mixture, again 1 tbsp of coconut and ¼ cup of ragi mixture and spread it evenly. Make sure you do not press it while filling the shell., Place this coconut shell over the cooker’s whistle, by inserting it through the hole created, and allow it to cook on a medium flame for 5 to 6 minutes, till you can see the steam coming out of the puttu., Repeat step 4 and 5 to make 3 more puttus., Remove the shell carefully from the cooker and invert it on a serving plate., Serve it immediately.] | [Energy, 216 cal, Protein, 3.6 g, Carbohydrates, 28.8 g, Fiber, 7.1 g, Fat, 9.6 g, Cholesterol, 0 mg, Sodium, 8.4 mg] | ragi-puttu-healthy-kerala-homemade-ragi-puttu-for-breakfast-recipe-42540r |
| rcp39296 | Ragi Rava Upma, Healthy Nachni Suji Upma | BreakFast | Veg | [ragi (nachni / red millet) flour, semolina (rava / sooji), oil, mustard seeds ( rai / sarson), asafoetida (hing), curry leaves (kadi patta), chopped green chillies, chopped onions, carrot, salt, chopped coriander (dhania)] | 10 mins | 15 mins | [Breakfast Upma, Poha, Non Stick Kadai Veg, Iron Rich Indian Breakfast, Healthy Breakfast Upma / Poha] | 4Makes 4 servings | Indian | ragi rava upma recipe | healthy nachni upma | ragi suji upma for breakfast | healthy breakfast recipe | with 20 amazing images. Ragi upma is a quick to make breakfast which gains you few nutrients as well. This healthy nachni upma is comparatively a healthier option than semolina upma. Learn how to make ragi suji upma for breakfast. To make this ragi rava upma, you need to dry roast the ragi flour and semolina first. They are in the ratio of 2:1. The next step is to make a tempering of hot oil, mustard seeds, curry leaves and asafoetida and then sauté the onions in it. Add the carrots and cook them for about a minute. Then add the roasted ragi-suji mixture along with salt and cook for 2 minutes so all the ingredients mix well. Finally add water and stir it continuously in one direction. Cook it for 2 to 3 minutes. Add coriander and keep it aside for 2 minutes. Healthy breakfast recipe is ready for serving. When you want to have a healthy yet easy breakfast, ragi suji upma is the answer. This is a healthier option than a upma made solely of semolina. Rava is partially refined and thus devoid of some nutrients. Ragi or red millet flour, on the other hand, is so full of fibre and iron, thus making this a super-nutritious dish. So, although the colour of this upma is not so appealing, its nutrient quotient is, making it a must-try. Iron is a much needed nutrient to build your hemoglobin reserve. A serving of this healthy nachni upma fulfils 10% off your daily requirement of this nutrient. When mixing after adding water, use a whisk to avoid any unnecessary lump formation. Make sure you serve ragi upma immediately or else it will turn lumpy. Enjoy ragi rava upma recipe | healthy nachni upma | ragi suji upma for breakfast | healthy breakfast recipe | with step by step photos. | [To make ragi rava upma, dry roast the ragi flour and semolina in a broad non-stick kadhai on a medium flame for 4 to 5 minutes or till it turns light brown in colour, while stirring continuously. Keep aside., Heat the oil in a broad non-stick pan and add the mustard seeds., When the seeds crackle, add the asafoetida, curry leaves, green chillies and onions and sauté on a medium flame for 1 minute., Add the carrots and sauté on a medium flame for 1 more minute., Add the roasted ragi- semolina mixture and salt and sauté on a medium flame for 1 to 2 minutes., Add 4 cups of hot water and cook on a slow flame for 2 to 3 minutes or till the water evaporates, while stirring continuously., Add the coriander, mix well and cover and keep aside for 2 to 3 minutes., Serve the ragi rava upma immediately.] | [Energy, 216 cal, Protein, 4.8 g, Carbohydrates, 42.1 g, Fiber, 5.1 g, Fat, 3.2 g, Cholesterol, 0 mg, Sodium, 15.7 mg] | ragi-rava-upma-healthy-nachni-suji-upma-39296r |
| rcp22220 | Ragi Roti | NA | Veg | [ragi (nachni / red millet) flour, chopped spring onions whites greens, grated carrot, low fat curds (dahi), green chilli paste, coconut oil oil, salt, ragi (nachni / red millet) flour] | 10 mins | 15 mins | [Indian Veg Recipes, Tava, Forever Young Diet, Anti Aging Indian Diet, High Blood Pressure, Zinc Rich Foods, Calcium Rich Rotis & Parathas, Lower Blood Pressure Rotis Parathas] | 4Makes 4 rotis | Indian | ragi roti recipe | healthy nachni vegetable paratha | red millet gluten free flatbread | with 15 amazing images. ragi roti made with ragi flour, spring onions, carrots, curds, and green chilli paste, oil is a delightful and nutritious variation of the traditional Indian flatbread. Ragi, also known as finger millet, is a gluten-free grain that is rich in fiber, calcium, and other essential nutrients, making it a healthy choice for a meal. To make ragi roti with these flavorful ingredients, start by mixing ragi flour with finely chopped spring onions, grated carrots, curds, oil, and green chilli paste. Knead the mixture into a soft dough using a little warm water, and then divide it into small portions. Roll out each portion into flat circles and cook on a hot griddle until golden brown with little oil and cooked through. The addition of spring onions, carrots, curds, and green chilli paste not only enhances the taste and texture of the ragi roti but also adds a burst of flavours and nutrients. Spring onions provide a mild onion flavour, carrots add a touch of sweetness and colour, curds lend a tangy taste, and green chilli paste brings a hint of spice to the dish. ragi roti made with these ingredients is a wholesome and delicious meal option that can be enjoyed for breakfast, lunch, or dinner. Pair it with a side of yogurt, chutney, or curry for a complete and satisfying meal that is sure to please your taste buds and nourish your body. Give it a try and experience the goodness of this nutritious and flavourful Indian flatbread. Pro tips for ragi roti. 1. In a bowl put 1/2 cup ragi (nachni / red millet) flour. Ragi flour is naturally gluten-free, making it an ideal choice for people with gluten sensitivities or celiac disease. This allows them to enjoy delicious rotis without worrying about gluten-related issues. Ragi flour pairs well with various vegetables, making it a versatile base for creating delicious vegetable rotis. 2. Add enough warm water to make a soft dough. We added 1 tablespoon of water. Ragi flour, made from finger millet, is naturally gluten-free. Gluten helps dough become elastic and hold its shape. Warm water helps activate the starches and binding properties in ragi flour, allowing it to absorb moisture and form a workable dough. Enjoy ragi roti recipe | healthy nachni vegetable paratha | red millet gluten free flatbread | with step by step photos. | [To make ragi roti, in a deep bowl add ragi flour, spring onions, carrots, curds, green chilli paste, 1 tsp oil, salt to taste, and knead into soft dough, using enough warm water., Divide the dough into 4 equal portions., Roll out a portion of the dough into a circle of 100 mm. (4") diameter using a little ragi flour for rolling., Heat a non-stick tava (griddle) and cook each roti using a little oil till it turns golden brown in colour from both sides., Serve ragi roti immediately with fresh curd.] | [Energy, 87 cal, Protein, 1.6 g, Carbohydrates, 14 g, Fiber, 2.5 g, Fat, 2.8 g, Cholesterol, 0 mg, Sodium, 6.8 mg] | ragi-roti-22220r |
| rcp33158 | Ragi Roti ( Gluten Free Recipe ) | BreakFast | NA | [ragi (nachni / red millet) flour, chopped spring onions whites, chopped spring onion greens, grated carrot, curd (dahi), green chilli paste, salt, oil, ragi (nachni / red millet) flour, butter] | 10 mins | 25 mins | [Maharashtrian Rotis / Polis, Breakfast Theplas, Parathas, Indian Rotis, Indian Party, Tava, Gluten Free Rotis] | 4Makes 4 rotis (4 roti ) | Maharashtrian | gluten free ragi roti recipe | Ragi roti recipe | healthy nachni roti | with amazing 20 images A hearty roti that is sure to remind you of home. The gluten free ragi roti has a rustic flavour and earthy aroma, which warm your soul and make you feel very contented. You need to knead the dough with warm water – otherwise the rotis will break when you roll them. Nutritious ragi flour, which is rich in iron, calcium and proteins, is a very popular ingredient in Kannada cuisine. If you are watching weight and want to avoid whole wheat flour roti’s or on a gluten free diet, you can jump to gluten free ragi roti as they are very very nutritive and healthy. To make nutritious ragi roti, In a bowl take, ragi (nachni / red millet) flour. Also, add spring onions whites and greens. Spring onions will add crunch to the roti and give it a unique and scrumptious flavor. Next, add grated carrot. You can add any vegetable that you wish to. Add curds (dahi). Add green chilli paste, adjust it according to your preference of spice. Add oil which would help in making the ragi roti softer. Combine all the ingredients together in a bowl and knead into soft, smooth dough using enough water. Keep aside for 10 minutes. Knead again using oil till smooth and divide the dough into 4 equal portions. Roll out a portion into a circle of 125 mm. (5") diameter, using a little flour for rolling. Cook on a hot tava (griddle) on a slow flame till pale brown spots appear on both the sides. Lift the gluten free ragi roti with a pair of flat tongs and roast over an open flame till brown spots appear on both the sides. Brush each ragi roti with a little butter and serve hot. See why we think this is a healthy ragi roti. Ragi is a one of the super millet, it is very nutritious millet, that resembles mustard seeds in appearance. A grain rich in protein, calcium, fiber and iron, ragi has traditionally been used across the world in varied food products. The hull of the ragi grain is indigestible and therefore the grain is usually hulled before use. Realising its health benefits, nowadays people have started mixing ragi with other grains like rice and wheat for preparing traditional dishes like idli, upma and rotis. I make this nutritive ragi roti for breakfast to relish it with a piping hot cup of masala chai and also for any meal of the day. Also, you can make crisp dosas from the same ingredients. Just add 2 tbsp of rice flour and enough water to make a batter of pouring consistency and proceed in the same manner as for dosa. See our ragi dosa recipe. Even then, it still requires a bit of knack to roll nachni dough. Not to worry, once you roll a few ragi roti's you will get a hang of it. One thing about gluten free ragi roti or for that matter any other roti made with millet flours, is that it needs to be served immediately. In fact, healthy nachni roti is best enjoyed right off the tava, with a cup of raita and a spicy dal. Enjoy gluten free ragi roti recipe | Ragi roti recipe | healthy nachni roti | with detailed step by step photos. | [To make ragi roti, combine all the ingredients together in a bowl and knead into soft, smooth dough using enough water. Keep aside for 10 minutes., Knead again using oil till smooth and divide the dough into 4 equal portions., Roll out a portion into a circle of 125 mm. (5") diameter, using a little flour for rolling., Cook on a hot tava (griddle) on a slow flame till pale brown spots appear on both the sides., Lift the roti with a pair of flat tongs and roast over an open flame till brown spots appear on both the sides., Repeat with the remaining portions to make 3 more ragi roti. Brush each ragi roti with ½ tsp of butter and serve immediately., You can make crisp dosas from the same ingredients., Just add 2 tbsp of rice flour and enough water to make a batter of pouring consistency and proceed in the same manner as for dosas.] | [Energy, 71 cal, Protein, 1.7 g, Carbohydrates, 14 g, Fiber, 2.4 g, Fat, 0.9 g, Cholesterol, 0.9 mg, Sodium, 5.1 mg] | ragi-roti--gluten-free-recipe--33158r |
| rcp42062 | Ragi Roti Stuffed with Paneer | Snacks | Veg | [ragi (nachni / red millet) flour, salt, whole wheat flour (gehun ka atta), oil, paneer (cottage cheese) cubes, oil, tandoori masala, chaat masala, dried fenugreek leaves (kasuri methi), ragi (nachni / red millet) flour, salt, oil, sliced onions, garam masala, chaat masala, green chutney, garlic chutney] | 15 mins | 15 mins | [Snack Recipes for Kids, Kids Calcium Rich Indian recipes, Low Veg Glycemic Index, Calcium Breakfast, Calcium Rich Starters & Snacks, Marathoners, Athletes, Triathlete Vegetables, Marathoners, Endurance Athletes, Triathlete Snacks] | 6Makes 6 stuffed rotis | Indian | ragi roti stuffed with paneer recipe | nachni paneer paratha | healthy red millet Indian wrap | with 30 amazing images. ragi roti stuffed with paneer is a nutritious and flavorful twist on the traditional Indian flatbread, combining the goodness of ragi (finger millet) with the richness of paneer (Indian cottage cheese). This dish not only offers a unique blend of textures and flavors but also packs a punch in terms of health benefits. The humble Ragi Roti turns into an awesome snack in this recipe! Here, the rotis are lined with peppy chutneys, and rolled up with exciting fillings like spiced paneer cubes and crunchy onions. Ragi is a gluten-free grain that is rich in calcium, iron, and fiber, making it a popular choice for those looking to boost their nutritional intake. Paneer, on the other hand, is a good source of protein and calcium, making it a great addition to a vegetarian diet. By stuffing ragi roti with paneer, you not only enhance the protein content of the dish but also add a creamy and satisfying element to each bite. The combination of the nutty ragi flour and the soft, crumbly paneer creates a delightful contrast in textures that is sure to please your taste buds. ragi roti stuffed with paneer can be enjoyed as a wholesome breakfast, a light lunch, or a nutritious snack. It pairs well with a variety of accompaniments such as chutney, yogurt, or pickles. Whether served hot off the griddle or at room temperature, this dish is a delicious and nutritious way to incorporate the goodness of ragi and paneer into your meals. Try out this recipe and savor the unique flavors and textures of ragi roti stuffed with paneer! Pro tips for ragi roti stuffed with paneer. 1. Paneer has a mild flavor that pairs well with the slightly nutty and earthy taste of ragi flour. Paneer readily absorbs the flavors of the spices used in the filling, allowing for customization. Depending on the spices used, the paneer filling can add warmth, depth, or even a touch of heat to the overall flavor profile. 2. Tandoori masala is a North Indian spice blend known for its smoky, warm, and slightly tangy flavor profile. Use small amounts as the robust flavor profile of tandoori masala might overpower the subtler taste of ragi flour and paneer in the filling. 3. Onions add a layer of savory and slightly sweet flavor to the paneer filling. The sweetness complements the nutty flavor of ragi flour and the mild taste of paneer, creating a more complex and interesting flavor profile. Onions add a crunch and are good for a healthy heart. You can also try other recipes using ragi flour like Ragi and Oat Crackers , Nachni Ladoos and Ragi and Coriander Uttapa. Enjoy ragi roti stuffed with paneer recipe | nachni paneer paratha | healthy red millet Indian wrap | with step by step photos. | [To make the ragi roti stuffed with paneer recipe, combine the paneer cubes, tandoori masala, chaat masala, dried fenugreek leaves, nachni flour and salt and toss well. Keep aside for 30 minutes., Heat the oil in a broad non-stick pan, add the marinated paneer mixture, mix gently and cook on a medium flame for 2 minutes. Keep aside., Heat the oil in a broad non-stick pan, add the onions, chaat masala, garam masala and little salt and sauté on a medium flame for 2 minutes. Keep aside., Combine the nachni flour and salt in a deep bowl and knead into a soft dough using enough hot water., Cover with a lid and keep aside for 5 minutes., Knead again and add more water if needed to make a soft dough., Divide the dough into 6 equal portions., Place a portion of the dough on a rolling board and roll it to make a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the roti on a medium flame, using 1/2 tsp oil for cooking each roti util it turns golden brown in colour from both the sides. Keep aside., Place a nachni roti on a clean dry surface and put 1 tsp of chutney and spread evenly over it., Place 1 tbsp of the paneer filling on one side of the roti. Top it with little of the onion filling evenly over it., Roll the nachni paneer wrap tightly. Repeat steps 1 to 3 to make 5 more wraps., Serve the ragi roti stuffed with paneer immediately.] | [Energy, 223 cal, Protein, 6.8 g, Carbohydrates, 22 g, Fiber, 3 g, Fat, 12 g, Cholesterol, 0 mg, Sodium, 3.3 mg] | ragi-roti-stuffed-with-paneer-42062r |
| rcp1419 | Ragi Sheera | Snacks | NA | [ghee, ragi (nachni / red millet) flour, jaggery powder (gur powder), milk, cardamom (elaichi) powder] | 5 mins | 6 mins | [Sweet Snacks, Evening Tea Snacks, different kinds of sheera, Low Cal Sweets / Desserts, Refrigerator, Healthy Foods for Kids, Sweet Recipes for Kids] | 4Makes 4 serves | NA | ragi sheera recipe | ragi halwa | healthy nachni sheera | with 15 amazing images. ragi sheera is a sweet dessert made from ragi flour (finger millet flour), milk, ghee, jaggery and flavored with cardamom powder. Learn how to make ragi sheera recipe | ragi halwa | healthy nachni sheera | It makes for a calcium rich, filling and delicious sweet that will be liked by everyone. Ghee gives a lovely aroma and flavor to this healthy nachni sheera. Milk gives a good taste. ragi halwa is a healthy sweet for kids and adults too. This healthy nachni sheera truly overflows with calcium, and that too at a low calorie count. Indeed, what a wonderful way to satiate your sweet tooth. Tips to make ragi sheera: 1. Instead of jaggery powder you can use chopped jaggery also. 2. You can garnish the sheera with any nuts of your choice. 3. Instead of milk you can cook the sheera in water. Enjoy ragi sheera recipe | ragi halwa | healthy nachni sheera | with detailed step by step photos. | [To make ragi sheera, heat the ghee in a broad non-stick pan, add the ragi flour and sauté on a medium flame for 2 to 3 minutes., Add the jaggery and mix well, add milk and mix well using a whisk., Cook on a medium flame for 2 to 3 minutes, while stirring continuously., Switch off the flame, add the cardamom powder and mix well., Serve ragi sheera immediately.] | [Energy, 225 cal, Protein, 3.5 g, Carbohydrates, 15.5 g, Fiber, 2.1 g, Fat, 16.5 g, Cholesterol, 8 mg, Sodium, 11.5 mg] | ragi-sheera-1419r |
| rcp40475 | Ragi Uttapa for Babies and Toddlers | NA | NA | [ragi (nachni / red millet) flour, curd (dahi) milk, grated carrot, grated cabbage, chilli powder, salt, oil] | 10 mins | 15 mins | [Finger Foods for Babies, Toddlers and Kids, Recipes for Baby (10 to 12 Months), Babies recipes, 6 to 18 months] | 11Makes 11 mini uttapas | NA | Ragi Uttapa for Babies and Toddlers | Healthy Nachni Uttapam for Babies | Ragi Uttapam with Veggies for Kids Breakfast | Instant Ragi Uttapa for Babies | Mini Ragi Uttapa for Kids and Toddlers | with 16 Amazing images. Do you feel helpless sometimes on what to make quick that’s nourishing for your baby? Don’t worry, we understand that as a new mother you too are getting accustomed to many things. Here’s an instant and satiating snack for you and your baby both - Ragi Uttapa. This quick-fix Healthy Nachni Uttapa for Babies and Toddlers is made with calcium-rich ragi flour and fibre-rich veggies, which help build healthy bones and to improve your child’s overall health. Your child will also be fascinated by the new texture of this Mini Ragi Uttapa for Kids and Toddlers and the splash of colours induced by the veggies. So, s(he) will gobble it up before you know it! Only remember to serve these Ragi Uttapa with Veggies for Babies and Toddlers immediately, else the texture and flavour both are not tempting thereafter. Enjoy Ragi Uttapa for Babies and Toddlers | Healthy Nachni Uttapam for Babies | Ragi Uttapam with Veggies for Kids Breakfast | Instant Ragi Uttapa for Babies | Mini Ragi Uttapa for Kids and Toddlers with detailed step by step images. | [To make ragi uttapa for babies and toddlers , combine the curds and 4 tbsp of water in a bowl, mix well and keep aside., Combine the ragi flour, carrot, cabbage, chilli powder, curd-water mixture and salt and mix well., Heat a non-stick mini uttapa pan and grease it lightly using ¼ tsp of oil., Pour a spoonful of the batter into each of the 7 moulds and cook all the uttapas using 1 tsp of oil, till they turn golden brown in colour from both the sides., Repeat step 3 and 4 to make 4 more mini uttapas in 1 more batch., Serve the ragi uttapa for babies and toddlers immediately.] | [Energy, 36 cal, Protein, 0.6 g, Carbohydrates, 5.1 g, Fiber, 0.9 g, Fat, 1.4 g, Cholesterol, 0.4 mg, Sodium, 2.3 mg] | ragi-uttapa-for-babies-and-toddlers-40475r |
| rcp4823 | Ragi Uttapam, Healthy Nachni Coriander Uttapam | Snacks | NA | [ragi (nachni / red millet) flour, rice flour (chawal ka atta), chopped onions, chopped coriander (dhania), chopped green chillies, salt, oil, mustard seeds ( rai / sarson), cumin seeds (jeera), curry leaves (kadi patta), asafoetida (hing), coconut chutney, sambhar] | 10 mins | 20 mins | [South Indian Uttapam, Breakfast Chillas, Indian Pancakes, Healthy Foods for Kids, Indian Breakfast Recipes for Kids, Snack Recipes for Kids, Calcium Breakfast, Calcium Rich Starters & Snacks] | 40Makes 40 mini uttapas (40 mini uttapa ) | South Indian | ragi uttapam recipe | ragi coriander uttapam | healthy nachni uttapam | with 29 amazing images. ragi uttapam recipe | ragi coriander uttapam | healthy nachni uttapam is a wholesome snack made with nachni flour. Learn how to make ragi coriander uttapam. To make ragi uttapam, combine the ragi flour, rice flour, onions, coriander, curds, green chillies, salt and 3 cups of water in a bowl and mix well to make a batter of pouring consistency. Keep aside to ferment for 2 hours. For the tempering, heat 1 tsp of oil in a small non-stick pan and add the mustard seeds and cumin seeds. When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for a few seconds. Pour this tempering over the batter and mix well. Heat a non-stick mini uttapa pan and grease it lightly using ½ tsp of oil. Pour a spoonful of the batter into each of the 7 uttapa moulds and cook them on a medium flame on both the sides, using ½ tsp of oil. Repeat with the remaining batter to make more uttapas in 5 more batches. Serve hot with coconut chutney and sambar. Calcium and protein rich ragi along with antioxidant rich coriander combine tastefully in this ragi coriander uttapam. While coriander itself has an irresistible flavour and aroma, this is further enhanced by the addition of chillies, onions, tangy curds and a traditional tempering too. Though we have used a small amount of rice flour in healthy nachni uttapam, you can benefit from the other nutrients it has to offer. These no-fuss, easy-to-chew uttapams are ideal for breakfast but can be had as a quick snack to silence a hunger pang any time of the day. Tips for ragi uttapam. 1. You can make the batter one day in advance and store it in the fridge. 2. Rice flour can be replaced with jowar flour to make it healthier and suitable for weight watchers, heart patients and diabetics. 3. Remember to grease the uttapam pan in every batch. Enjoy ragi uttapam recipe | ragi coriander uttapam | healthy nachni uttapam | with step by step photos. | [To make ragi uttapam, combine the ragi flour, rice flour, onions, coriander, curds, green chillies, salt and 3 cups of water in a bowl and mix well to make a batter of pouring consistency. Keep aside to ferment for 2 hours., For the tempering, heat 1 tsp of oil in a small non-stick pan and add the mustard seeds and cumin seeds., When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for a few seconds., Pour this tempering over the batter and mix well., Heat a non-stick mini uttapa pan and grease it lightly using ½ tsp of oil., Pour a spoonful of the batter into each of the 7 uttapa moulds and cook them on a medium flame on both the sides, using ½ tsp of oil., Repeat with the remaining batter to make more uttapas in 5 more batches., Serve the ragi uttapam hot with coconut chutney and sambhar.] | [Energy, 39 cal, Protein, 0.8 g, Carbohydrates, 6.9 g, Fiber, 0.9 g, Fat, 0.8 g, Cholesterol, 0.4 mg, Sodium, 1.7 mg] | ragi-uttapam-healthy-nachni-coriander-uttapam-4823r |
| rcp2565 | Railway Patties | Snacks | Veg | [oil, ginger (adrak) paste, chopped green chillies, chopped carrot, chopped beetroot, chopped french beans, boiled green peas, mashed potatoes, turmeric powder (haldi), chilli powder, chaat masala, bread crumbs, chopped coriander (dhania), salt, bread crumbs, oil, plain flour (maida), cornflour, salt, water, tomato ketchup] | 15 mins | 17 mins | [Indian Snacks for Entertaining, Deep-fried Indian Starters, School Time Snacks, Evening Tea Snacks, Indian Cutlets, Veg Cutlets, Raksha - Bandhan, Mother's Day] | 14Makes 14 patties (14 pattie ) | Indian | railway patties recipe | train cutlet | railway veg cutlet | with 35 amazing images. Chai garam and 'Cutless'...brings back train travel memories right? Especially from our childhood. Let's relive those memories with railway veg cutlet recipe. Learn how to make railway patties recipe | train cutlet | railway veg cutlet | railway patties is a well-known munching snack recipe particularly sold in Indian trains and hence it is widely known as railway special cutlet which are made with a combination of vegetables and spices. Rolling these train cutlet in bread crumbs before deep-frying imparts a wonderfully crunch mouth-feel, which you are sure to enjoy whether you have this snack as it is with tomato ketchup, or sandwiched inside bread and butter. I have deep-fried these railway patties snack to get the best results. You may also pan-fry or even shallow fry the cutlet for a better health option. Tips to make railway patties: 1. You can also add finely chopped cabbage to make these patties. 2. You can store these patties in an air tight container in the freezer for 1 week and deep fry as required. 3. Instead of chilli powder you can use chilli flakes. Enjoy railway patties recipe | train cutlet | railway veg cutlet | with detailed step by step photos. | [To make railway patties, heat the oil in a deep non-stick, add ginger garlic paste and green chillies and sauté for few seconds., Add carrots, beetroot, french beans and green peas and cook on high flame for a minute., Remove from the flame, transfer the mixture to a plate and allow it to cool completely., Add mashed potatoes, turmeric powder, chilli powder, chaat masala, salt, black pepper powder, breadcrumbs and coriander. Mix well to form a patties mixture., Divide and roll the mixture into 14 equal portions and shape each portion into a 75 mm. (3”) flat oval., Dip each patties in the prepared slurry and roll in the bread crumbs till they are evenly coated from all the sides., Heat the oil in a kadhai and deep-fry each patties till it turns golden brown in colour from both the sides. Drain on absorbent paper., Serve railway patties immediately with tomato ketchup.] | [Energy, 101 cal, Protein, 1.2 g, Carbohydrates, 10 g, Fiber, 1.3 g, Fat, 6.3 g, Cholesterol, 0 mg, Sodium, 6.9 mg] | railway-patties-2565r |
| rcp6207 | Rainbow Cocktail, Sweet Lime Orange and Black Grape Juice | NA | Veg | [sweet lime (mosambi) segments, orange segments, black grapes, lemon juice, black salt (sanchal), crushed ice, sweet lime (mosambi) segments, orange segments, black grapes, lemon juice, black salt (sanchal), crushed ice] | 15 mins | 0 mins | [No Cooking Veg Indian, Mixer, Juicer and Hopper, High Blood Pressure, Pregnancy Juices and Drinks, Fresh Juices, Healthy Indian Fruit Juices] | 2Makes 2 small glasses | Indian | Luscious oranges when blended with zesty sweet lime and tangy black grapes make a favourite anytime drink. Serve this Sweet Lime Orange and Black Grape Juice with a hint of black salt for that added zing! Important part of our daily diet is fluids. When taken in any form, plain water or juices they not only cleanse our body but also nourish it. Orange and sweetlime being juicy citrus fruits work well as diuretics and can be easily fitted into our daily health regime. Dark-skinned grapes are rich in fibre and antioxidants (vitamin A), which fight against degenerative diseases like cancer, ageing etc. Besides tasting being sumptuous, it is a liver and intestinal cleanser too. A filling salad like Black Bean and Bulgur Wheat Salad and a glass of Rainbow Cocktail will keep you satiated for a long time. | [Add the sweet lime segments, orange segments and black grapes a few at a time in the hopper., Add the lemon juice and black salt and mix well., Add some crushed ice in 2 individual glasses and pour equal quantities of the juice over it., Serve immediately., Combine the sweet lime segments, orange segments and black grapes along with ¼ cup of water and blend in a juicer till smooth., Strain the juice using a strainer., Add the lemon juice and black salt and mix well., Add some crushed ice in 2 individual glasses and pour equal quantities of the juice over it., Serve immediately.] | [Energy, 174 cal, Protein, 2.6 g, Carbohydrates, 39 g, Fiber, 5.9 g, Fat, 0.9 g, Cholesterol, 0 mg, Sodium, 8.8 mg] | rainbow-cocktail--sweet-lime-orange-and-black-grape-juice-6207r |
| rcp859 | Rainbow Salad | NA | Veg | [cauliflower, diagonally cut and blanched french beans, orange segments, tomatoes , chopped, capsicum , chopped, carrot , chopped, chopped spring onions] | 20 mins | 0 mins | [French Salads, Indian Salads with dressing, Quick Indian Salads, Toss & Mix Salads (No cooking), No Cooking Veg Indian, Cocktail Party] | 6Makes 6 servings | Indian | A brightly coloured salad. | [Arrange the salad decoratively in a serving dish., Add the dressing and mix well.] | [Not Given] | rainbow-salad-859r |
| rcp33455 | Rainbow Salad ( Eat Well Stay Well Recipes ) | NA | Veg | [papaya, kiwi, watermelon, black grapes, apple cubes, chopped strawberries, lettuce, honey, ginger (adrak) juice, lemon juice, salt freshly ground black pepper powder] | 10 mins | 0 mins | [Indian Salads with dressing, Toss & Mix Salads (No cooking), No Cooking Veg Indian, Refrigerator, Healthy Indian Salads] | 4Makes 4 servings | Indian | Rainbow salad, simple to make and easy to digest! this salad is bountiful of nutrients like vitamin a and c, which act as antioxidants. Ageing takes toll on our skin via wrinkles and blemishes, heres a healthy salad to keep your skin healthy and glowing. | [Combine all the ingredients together in a bowl and keep refrigerated., Just before serving, add the dressing and toss well. Serve immediately.] | [Energy, 120 cal, Protein, 1.1 g, Carbohydrates, 28.8 g, Fiber, 2.7 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 23.8 mg] | rainbow-salad--eat-well-stay-well-recipes--33455r |
| rcp4226 | Raisin and Saunf Drink | NA | NA | [black raisins, fennel seeds (saunf), sugar] | 5 mins | 0 mins | [Mixer, Home Remedies Pimple Acne, Fresh Juices] | 1Makes 1 glass | NA | This sweet preparation is sure to tantalize your taste buds and give you a pimple free smooth skin too. Consuming this drink regularly even after pimples disappear, will help you to gain a glowing complexion. | [Combine all the ingredients along with 1 cup of water in a deep bowl and soak for at least 4 to 6 hours., Blend in a mixer till smooth and strain using a strainer., Serve immediately.] | [Energy, 89 cal, Protein, 0.1 g, Carbohydrates, 21.9 g, Fiber, 0.1 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.9 mg] | raisin-and-saunf-drink-4226r |
| rcp575 | Raiwala Marcha | NA | NA | [bhavnagari chillies, crushed split mustard seeds (rai na kuria), salt, turmeric powder (haldi), asafoetida (hing), crushed fennel seeds (saunf), oil, lemon juice] | 10 mins | 0 mins | [Gujarati Kachumber / Chutneys / Achar, Jain Pickles / Chutneys / Raita / Salad, Pickles / Achar, Indian Party] | 6Makes 6 servings | Gujarati | A delectable pickle of Bhavnagari chillies stuffed with a tongue-tickling mixture of mustard and fennel seeds, spiked up with a dash of lemon. The flavour of mustard is dominant in this pickle, true to the name of Raiwala Marcha. You need to let the pickle stand for at least one hour before serving, to allow the flavours to soak into the chillies. If you store this in an airtight container in the refrigerator, it will last for a week. Try other pickle recipes like Methia Keri and Sweet Lemon Pickle . | [Wash and dry the bhavnagari chillies thoroughly., Remove the tops and slit each chilli lengthwise. Tap to remove any excess seeds. Keep aside., Combine the split mustard seeds, salt, turmeric powder, asafoetida, fennel seeds, 1 tsp of oil and ½ tbsp of lemon juice in a deep bowl and mix well., Fill little of the prepared mixture into each slit bhavnagari chilli and place them on a big plate., Sprinkle the remaining mixture evenly over them along with the remaining 3 tsp of oil and ½ tbsp of lemon juice and toss gently., Fill them in a glass jar and keep it aside for atleast 1 hour., Serve or store in an air-tight container in the refrigerator.] | [Energy, 33 cal, Protein, 0.1 g, Carbohydrates, 0.6 g, Fiber, 0.1 g, Fat, 3.4 g, Cholesterol, 0 mg, Sodium, 2584 mg] | raiwala-marcha-575r |
| rcp42935 | Raj Kachori | Snacks | Veg | [semolina (rava / sooji), plain flour (maida), turmeric powder (haldi), salt, plain flour (maida), oil, besan (bengal gram flour), semolina (rava / sooji), chilli powder, oil, baking soda, salt, boiled potato cubes, boiled kala chana (brown chick peas), boiled moong (whole green gram), chilli powder, chaat masala, cumin seeds (jeera) powder, black salt (sanchal), salt, navratna chivda, whisked curds (dahi), powdered sugar, crushed papdi, green chutney, sweet chutney, black salt (sanchal), cumin seeds (jeera) powder, chaat masala, nylon sev, fried masala chana dal, pomegranate seeds (anardana), chopped coriander (dhania), ginger (adrak) juliennes, beetroot] | 30 mins | 60 mins | [Rajasthani Naashta, Indian Snacks for Entertaining, Evening Tea Snacks, One Dish Vegetarian Meals, Raksha - Bandhan, Mother's Day, Father's Day] | 10Makes 10 kachoris | Rajasthani | raj kachori recipe | Rajasthani raj kachori chaat | street food chaat | with 53 amazing images. Rajasthani shahi raj kachori chaat recipe is stuffed with potato and sprouts filling and served with the topping of curd, namkeen, chutneys and sev. Learn how to make raj kachori recipe | Rajasthani raj kachori chaat | street food chaat | raj kachori is called as the king of all kachoris simply because it is royal, rich and splendid dish. It is a popular Indian chaat which crispy fried kachori filled with potatoes, boiled sprouts, yogurt, spices, chutneys and topped with various garnishes like coriander, sev, pomegranate, chana dal and beetroot juliennes this is an ultimate indulgence! raj kachori recipe is quite simple and is made by stuffing the chaat ingredients within the crispy kachori bowl. One of the unique and popular chaat recipe prepared as a fusion between kachori and the chaat ingredients. Tips to make raj kachori recipe: 1. Make sure you use the correct medium size rawa to make the perfect kachoris. 2. Cover the besan mixture while you roll the kachori, to avoid it from drying up. 3. Make sure to seal the dough well so that the besan filling doesn’t come out, that’s the reason kachori doesn’t fluff up. 4. Fry the kachoris slowly on low flame to make them crispier. 5. Serve it immediately otherwise the kachori will become soft and will not taste good. 6. Cover the dough portions while you roll one kachori, to avoid it from drying up. Enjoy raj kachori recipe | Rajasthani raj kachori chaat | street food chaat | with detailed step by step images. | [Combine semolina, plain flour, turmeric and salt in a deep bowl and using ¾ cup warm water knead into a semi soft dough., Cover with a damp muslin cloth and rest it for 10 to 15 minutes., Divide the dough into 10 equal portions., Take a portion of the dough and shape it into a vati shape., Stuff ½ tsp besan filling in the center of the vati and seal the edges. Remove the top and flatten it on a rolling board., Roll the dough into slightly thick 100 mm. (4’’) diameter circle using little plain flour for rolling., Heat the oil in a kadhai and deep-fry the kachoris one at a time on high flame till it fluffs up., Once fluffed, deep-fry the kachori on slow flame for 3 to 4 minutes or until it becomes crispy and light brown in colour., Remove on absorbent paper and keep aside., Repeat steps 4 to 9 to make 9 more kachoris. Keep aside., To make raj kachori, combine curd and sugar in a deep bowl, whisk well and keep aside., Make a depression in the center of the kachori and put approx. ½ cup of the stuffing., Top it with up 2 tbsp namkeen chivda, ½ cup curd, 2 tbsp crushed papdi, 2 tbsp green chutney , 2 tbsp sweet chutney evenly over it., Finally sprinkle little black salt, cumin seeds powder, chaat masala, 2 tbsp sev, 1 tbsp chana dal, 1 tbsp pomegranate., Finally garnish with little coriander, beetroot juliennes and ginger juliennes evenly on to., Repeats steps 2 to 4 to stuff remaining 9 raj kachoris., Serve the raj kachori immediately.] | [Energy, 571 cal, Protein, 20 g, Carbohydrates, 83.7 g, Fiber, 11.2 g, Fat, 17.2 g, Cholesterol, 16 mg, Sodium, 86.9 mg] | raj-kachori-42935r |
| rcp22164 | Rajasthani Dal | NA | Veg | [green moong dal (split green gram), chana dal (split bengal gram), turmeric powder (haldi), salt, ghee, cumin seeds (jeera), chopped garlic (lehsun), chopped onions, chopped tomatoes, ginger-green chilli paste, chilli powder, coriander-cumin seeds (dhania-jeera) powder, dried mango powder (amchur), chopped coriander (dhania)] | 15 mins | 20 mins | [Rajasthani Kadhi, Dal, Indian Pressure Cooker, Boiled Indian recipes, Healthy Pressure Cooker, Pressure Cooker Vegetables, Indian Party, Pressure Cooker] | 4Makes 4 servings | Rajasthani | Rajasthani dal recipe | healthy marwadi dal | healthy green moong and chana dal | with 43 amazing images. Rajasthani delicacies are traditionally laden with ghee but not to worry, for here is a healthier version of Rajasthani dal! Learn how to make Rajasthani dal recipe | healthy marwadi dal | healthy green moong and chana dal | Rajasthani dal recipe is a simple dal which is rich in protein. Green moong dal, chana dal is used in to make this flavourful dal. This healthy marwadi dal has a rich aroma and flavour of ghee which enhances its taste even more. This healthier version of Rajasthani Dal is rich in Folic Acid, Phosphorus, Vitamin B1, Fibre and Protein. Tips to make Rajathani dal: 1. Instead of chana dal you can use tuvar dal also. 2. You can use warm water and soak the dal for 1 hour if you are short of time. 3. You can also add mustard seeds in the tadka. Enjoy Rajasthani dal recipe | healthy marwadi dal | healthy green moong and chana dal | with detailed step by step photos. | [To make rajasthani dal clean, wash and soak both the dals in water for 2 to 3 hours. Drain well., Combine the dals, turmeric powder, 1 1/2 cups of water and salt in a pressure cooker for 2 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat ghee in deep non-stick pan on a medium flame. Add the cumin seeds and cook for a few seconds., Add the garlic and onions and cook on a medium flame for 1 to 2 minutes., Add the tomatoes, ginger-green chilli paste, chilli powder, coriander-cumin seeds powder and cook on a medium flame for 2 to 3 minutes., Add the cooked dals, 1 cup of water, dry mango powder , salt and mix well., Cook on a medium flame for 2 to 3 minutes., Serve rajasthani dal hot garnished with coriander.] | [Energy, 178 cal, Protein, 9.5 g, Carbohydrates, 25.4 g, Fiber, 4.5 g, Fat, 4.3 g, Cholesterol, 0 mg, Sodium, 19.4 mg] | rajasthani-dal-22164r |
| rcp43022 | Rajasthani Kadhi | Lunch | NA | [curd (dahi), besan (bengal gram flour), turmeric powder (haldi), salt, coconut oil oil, cinnamon (dalchini), cloves (laung / lavang), whole dry kashmiri red chillies, fennel seeds (saunf), coriander (dhania) seeds, cumin seeds (jeera), fenugreek (methi) seeds, grated ginger (adrak), curry leaves (kadi patta), chilli powder] | 10 mins | 6 mins | [Rajasthani Kadhi, Dal, Kadhi recipes from all across India, Indian Party, Non-stick Pan, Dal for lunch, Indian lentils for lunch] | 4Makes 4 servings | Rajasthani | Rajasthani kadhi recipe | Marwadi kadhi | besan kadhi | with 26 amazing images. Marwadi kadhi is an authentic and traditional yoghurt based curry recipe prepared with besan and other seasoning ingredients. Learn how to make Rajasthani kadhi recipe | Marwadi kadhi | besan kadhi | Unlike the other popular kadhi recipes, Rajasthani kadhi is thin and watery in texture but carries a lot of spice heat with the sourness of curd. It is mainly served as a side with normal boiled rice or flavoured jeera rice, but can also accompany any type of roti. Rajasthani Kadhi is a very popular dish in the households of the state. This healthy besan kadhi has some delicious flavours which comes from the spicy masalas used in the dish. Tips to make Rajasthani kadhi: 1. Whisk the dahi mixture well before adding water to make it lump free. 2. Kadhi thickens as it cools down, you can adjust the consistency of kadhi by adding little water and re-heat it. Enjoy Rajasthani kadhi recipe | Marwadi kadhi | besan kadhi | with detailed step by step photos. | [To make rajasthani kadhi, combine the curds, besan, turmeric powder, salt and 2½ cups of water in a deep bowl and mix well using a whisk. Keep aside., Heat the coconut oil in a deep non-stick pan, add the cinnamon, cloves, red chillies, fennel seeds, coriander seeds, cumin seeds, fenugreek seeds, ginger, curry leaves and chilli powder and sauté on a medium flame for a few seconds., Add the curds-besan mixture, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Serve the rajasthani kadhi immediately.] | [Energy, 146 cal, Protein, 5.1 g, Carbohydrates, 7.4 g, Fiber, 0.6 g, Fat, 10.5 g, Cholesterol, 16 mg, Sodium, 21.8 mg] | rajasthani-kadhi-43022r |
| rcp3886 | Rajasthani Mooli Moong Dal, Healthy Moong Dal with Mooli | NA | NA | [chopped white radish (mooli), yellow moong dal (split yellow gram), turmeric powder (haldi), salt, ghee, cumin seeds (jeera), bayleaf (tejpatta), cloves (laung / lavang), chopped green chillies, grated ginger (adrak), asafoetida (hing), chilli powder, chopped coriander (dhania)] | 10 mins | 19 mins | [Rajasthani Kadhi, Dal, Popular Dals from all over India, Indian Party, Pressure Cooker, Pan, Indian Cancer Patients, High Protein Dals, Kadhis] | 4Makes 4 servings | Rajasthani | mooli moong dal recipe | Rajasthani radish yellow moong dal | healthy moong dal with mooli | with 29 amazing images. mooli moong dal recipe | Rajasthani radish yellow moong dal | healthy moong dal with mooli is a healthy Indian accompaniment. Learn how to make Rajasthani radish yellow moong dal. To make mooli moong dal, combine the radish, moong dal, turmeric powder, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening lid. Keep aside. Heat the ghee in a deep non-stick kadhai, add the cumin seeds, bayleaf and cloves and sauté on a medium flame for a few seconds. Add the green chillies, ginger, asafoetida, chilli powder, cooked radish-dal mixture and ½ cup water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the coriander and mix well. Serve hot. Mooli or white radish is extensively used in Rajasthani cooking unlike in other parts of India where it's merely considered a salad vegetable. Radish adds sharp and pungent accents when combined with bland moong dal to make mooli moong dal. And like all traditional dals Rajasthani radish yellow moong dal too is tempered with ghee. Some households even add tender radish leaves along with the radish to provide extra flavour to the dal. You can do that too! Radish has many benefits to its credit too! The vitamin C in radishes possesses antioxidant and anti-inflammatory properties. The fibre in it is beneficial for the gut and also to achieve your weight loss targets. Moong dal, on the other hand, abounds in protein. The combo of these two ingredients in healthy moong dal with mooli yields a nourishing and wholesome accompaniment which can be served with chapati and a bowl of healthy salad. Tips for mooli moong dal. 1 Chop the radish into small pieces and not big pieces. 2. ¼ tsp of garam masala would be a flavour enhancer. 3. If you are serving the dal later, you might have to add water and adjust the consistency before reheating. Enjoy mooli moong dal recipe | Rajasthani radish yellow moong dal | healthy moong dal with mooli | with step by step photos. | [To make rajasthani mooli moong dal, combine the radish, moong dal, turmeric powder, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening lid. Keep aside., Heat the ghee in a deep non-stick kadhai, add the cumin seeds, bayleaf and cloves and sauté on a medium flame for a few seconds., Add the green chillies, ginger, asafoetida, chilli powder, cooked radish-dal mixture and ½ cup water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the coriander and mix well., Serve the rajasthani mooli moong dal hot.] | [Energy, 123 cal, Protein, 6.4 g, Carbohydrates, 16.2 g, Fiber, 2.9 g, Fat, 3.6 g, Cholesterol, 0 mg, Sodium, 18.2 mg] | rajasthani-mooli-moong-dal--healthy-moong-dal-with-mooli-3886r |
| rcp3882 | Rajasthani Pakoda Kadhi | Lunch | NA | [besan (bengal gram flour), chopped coriander (dhania), turmeric powder (haldi), baking soda, cumin seeds (jeera), chopped green chillies, salt, oil, curd (dahi), besan (bengal gram flour), turmeric powder (haldi), salt, oil, cinnamon (dalchini), cloves (laung / lavang), whole dry kashmiri red chillies, fennel seeds (saunf), coriander (dhania) seeds, cumin seeds (jeera), fenugreek (methi) seeds, grated ginger (adrak), curry leaves (kadi patta), chilli powder] | 15 mins | 20 mins | [Rajasthani Kadhi, Dal, Rajasthani Traditional Combinations, Indian Lunch, Indian Party, Non-stick Pan, Calcium Dals & Kadhis, Lunch Kadhi] | 6Makes 6 servings | Rajasthani | Rajasthani pakoda kadhi recipe | Rajasthani kaddhi pakora | with 43 amazing images. The highlight of the Rajasthani pakoda kadhi is the addition of crisp and fresh besan pakodas! Learn how to make Rajasthani pakoda kadhi recipe | Rajasthani kaddhi pakora | Rajasthani pakoda kadhi is made with freshly prepared pakodis of besan perked up with coriander, green chillies and these pakodis are floated in a mouth-watering kadhi. The Rajasthani pakoda kadhi is quite richly flavoured with an assortment of spices and the pakoras are an added attraction that make the kadhi pakora thoroughly irresistible! Make sure you simmer the Rajasthani pakoda kadhi for just a minute or two after adding the pakodas so that they absorb the flavours but do not become soggy. Tips to make rajasthani pakoda kadhi: 1. You can make the pakodas and kadhi in advance. Then just before serving heat the kadhi and add the pakodas and cook for 2 minutes. 2. Put the besan in a deep bowl. It is better to sieve the besan and use it as it will avoid the grainy particles. Enjoy Rajasthani pakoda kadhi recipe | Rajasthani kaddhi pakora | with detailed step by step photos. | [Combine all the ingredients along with approx. ½ cup of water in a deep bowl and mix well., Heat the oil in a deep non-stick kadhai, drop spoonfuls of the batter into it and deep-fry a few pakodas at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside., Combine the curds, besan, turmeric powder, salt and 2½ cups of water in a deep bowl and mix well using a whisk. Keep aside., Heat the oil in a deep non-stick pan, add the cinnamon, cloves, red chillies, fennel seeds, coriander seeds, cumin seeds, fenugreek seeds, ginger, curry leaves and chilli powder and sauté on a medium flame for a few seconds., Add the curds-besan mixture, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Just before serving, add the pakodas to the hot kadhi, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve the rajasthani pakoda kadhi immediately.] | [Energy, 310 cal, Protein, 6.9 g, Carbohydrates, 15 g, Fiber, 3 g, Fat, 24.6 g, Cholesterol, 10.7 mg, Sodium, 27.3 mg] | rajasthani-pakoda-kadhi-3882r |
| rcp3858 | Rajasthani Papad ki Churi, Masala Papad Churi | Snacks | NA | [roasted and crushed bikaneri papad, bikaneri bhujia, chopped onions, chopped coriander (dhania), chilli powder, ghee, salt] | 10 mins | 0 mins | [Rajasthani Naashta, Rajasthani Traditional Combinations, Dinner, Evening Tea Snacks, Papads, Indian Party, Cocktail Party] | 4Makes 4 servings | Rajasthani | Rajasthani papad ki churi recipe | Indian papad churi | how to make masala papad churi | with 18 amazing images. Rajasthani papad ki churi recipe | Indian papad churi | how to make masala papad churi is a favourite Marwari snack that often accompanies meals. It is an accompaniment which is often served at the beginning of an Indian meal too. Learn how to make Indian papad churi. To make Rajasthani papad ki churi, combine all the ingredients in a deep bowl and mix well. Serve immediately. Indian food is almost incomplete without accompaniments. The highlight of this accompaniment is Bikaneri papads. They are a thicker and fierier variety of papads and are better for use in this masala papad churi as they do not get soggy very fast. You will find these at some specialty stores. This is a non-fried preparation is busting with flavours. As the name suggests, Indian papad churi is a preparation of crushed papads which are tossed in spices and ghee. There are many different versions of this recipe. We have added some Bikaneri bhujia to this to provide extra crunch. Tips for Rajasthani Bikaneri papad. 1. Bikaneri papad can be replaced with any other variety of papad which is locally available. 2. Adding dry mango powder (amchur) is a flavourful addition to this papad ki churi. 3. If you wish, you can also use fried Bikaneri papad instead of roasted papad. Enjoy Rajasthani papad ki churi recipe | Indian papad churi | how to make masala papad churi | with step by step photos. | [To make rajasthani papad ki churi, combine all the ingredients in a deep bowl and mix well., Serve the rajasthani papad ki churi immediately.] | [Energy, 221 cal, Protein, 9.1 g, Carbohydrates, 22.1 g, Fiber, 5.9 g, Fat, 10.7 g, Cholesterol, 0 mg, Sodium, 7.1 mg] | rajasthani-papad-ki-churi-masala-papad-churi-3858r |
| rcp32808 | Rajasthani Urad Dal Stuffed Puri, Poori | Snacks | NA | [plain flour (maida), semolina (rava / sooji), nigella seeds (kalonji), salt, oil, cumin seeds (jeera), coriander (dhania) seeds, fennel seeds (saunf), black peppercorns (kalimirch), whole dry kashmiri red chillies, urad dal (split black lentils), oil, salt, chopped coriander (dhania), oil] | 10 mins | 20 mins | [Rajasthani Naashta, Rajasthani Roti / Puri / Paratha, Jain Breakfast, Indian Snacks for Entertaining, Evening Tea Snacks, Puris, Deep Fry] | 10Makes 10 puris | Rajasthani | urad dal stuffed puri recipe | spicy urad dal puri | Rajasthani crispy urad dal poori | Indian poori stuffed with urad dal | with amazing images. urad dal stuffed puri recipe | spicy urad dal puri | Rajasthani crispy urad dal poori | Indian poori stuffed with urad dal is a snack which features urad dal cooked together with aromatic spices. Learn how to make spicy urad dal puri. For the urad dal stuffed puri, combine all the ingredients in a bowl, mix well and knead into a stiff dough using enough water. Keep aside for 15 to 20 minutes. For the masala powder, combine all the ingredients in a broad non-stick pan and dry roast on a slow flame for 2 to 3 minutes or till it releases an aroma. Cool slightly and blend in a mixer to a fine powder. Keep aside. For the stuffing, clean, wash and soak the urad dal in water for 4 hours. Drain and blend in a mixer to a coarse paste using very little water. Heat the oil in a non-stick pan, add the urad dal paste and salt and sauté on a medium flame for 1 to 2 minutes, while stirring continuously. Add the masala powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the coriander, mix well and cook on a medium flame for 1 minute. Keep aside to cool. Divide the stuffing into 10 equal portions. Roll out one portion of the dough into a thin round of about 75 mm. (3”) diameter with the help of a little oil. Put one portion of the stuffing in the centre and close the edges to cover the stuffing completely. Roll out again into small puris with the help of a little oil. Repeat with the remaining portions and stuffing to make 9 more stuffed puris. Heat the oil in a kadhai and deep-fry the puris a few at a time till they turn golden brown in colour from both sides. Drain on absorbent paper. Serve hot with a sweet pickle. Crisp to excellence and spicy to perfection, these Indian poori stuffed with urad dal are a perfect tea time snack. These delicious urad dal puris are often served with a cup of hot tea on a sunny Sunday morning or with a sweet pickle at snack time, to recreate a complete Rajasthan ambience right in your living room! The aroma of the freshly roasted spice powders is what makes these spicy urad dal puri so special. As a variation you can break the puri into small pieces and enjoy it with a spread of green chutney, meetha chutney and lehsun ki chutney along with some whisked curd and a garnish of sev and coriander. Tips for urad dal stuffed puri. 1. Ensure that maida is sieved before use. There should be no lumps. 2. Urad dal has to be soaked for 4 hours. So plan for it in advance. 3. Do not roll the puri very thin, else the stuffing might spill out. 4. Deep fry the puri on a medium flame only. Frying on a high flame might not cook the puri uniformly. Enjoy urad dal stuffed puri recipe | spicy urad dal puri | Rajasthani crispy urad dal poori | Indian poori stuffed with urad dal | with step by step photos. | [Combine all the ingredients in a bowl, mix well and knead into a stiff dough using enough water., Keep aside for 15 to 20 minutes., Combine all the ingredients in a broad non-stick pan and dry roast on a slow flame for 2 to 3 minutes or till it releases an aroma., Cool slightly and blend in a mixer to a fine powder. Keep aside., Clean, wash and soak the urad dal in water for 4 hours., Drain and blend in a mixer to a coarse paste using very little water., Heat the oil in a non-stick pan, add the urad dal paste and salt and sauté on a medium flame for 1 to 2 minutes, while stirring continuously., Add the masala powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the coriander, mix well and cook on a medium flame for 1 minute. Keep aside to cool., Divide the stuffing into 10 equal portions., Roll out one portion of the dough into a thin round of about 75 mm. (3”) diameter with the help of a little oil., Put one portion of the stuffing in the centre and close the edges to cover the stuffing completely. Roll out again into small puris with the help of a little oil., Repeat with the remaining portions and stuffing to make 9 more stuffed puris., Heat the oil in a kadhai and deep-fry the puris a few at a time till they turn golden brown in colour from both sides. Drain on absorbent paper., Serve hot with a sweet pickle.] | [Not Given] | rajasthani-urad-dal-stuffed-puri-poori-32808r |
| rcp40696 | Rajgira ki Kadhi, Farali Kadhi, Vrat ki Kadhi | NA | NA | [rajgira (amaranth) flour, curd (dahi), sugar, rock salt (sendha namak), ghee, cumin seeds (jeera), grated ginger (adrak), sliced green chillies, samo khichdi] | 5 mins | 10 mins | [Gujarati Faral, Faraal, Kadhi recipes from all across India, Mahashivaratri, Janmashtami, Navratri Vrat, Ekadashi Recipes, Ekadasi, Non-stick Pan] | 4Makes 4 servings | Gujarati | rajgira ki kadhi recipe | farali kadhi | vrat ki kadhi | with 19 amazing images. rajgira ki kadhi recipe | farali kadhi | vrat ki kadhi is a perfect kadhi recipe for fasting days made with amaranth flour. Learn how to make farali kadhi. To make rajgira ki kadhi, combine the curds, rajgira flour, sugar and rock salt in a deep bowl and mix well using a whisk. Add 2 cups of water and mix well. Keep aside. Heat the ghee in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the ginger and green chillies and sauté on a medium flame for a few seconds. Add the prepared curd-rajgira flour mixture, mix well and cook on a medium flame for 7 minutes, while stirring continuously. Lower the flame and cook for 2 to 3 more minutes, while stirring occasionally. Serve hot with sama khichdi. A wonderful accompaniment for khichdis, the vrat ki kadhi is quite similar to usual kadhi recipes but uses rajgira flour instead of besan. This mouth-watering faraali kadhi uses rock salt instead of sea salt, to make it acceptable on fasting days. Minimal and common ingredients are used, but the outcome is super tasty and satiating too. This no-fuss, no-stress rajgira ki kadhi is perfect for fasting days, to provide you with the required nutrients using permissible ingredients. You can serve this kadhi with sama pulao or rajgira paneer paratha. Tips to make rajgira kadhi. 1. Remember to whisk the rajgira and curd mixture well to avoid lumps. 2. You can also use chopped green chillies or paste if you do not want to use sliced green chillies. 3. Make sure the boil the kadhi on a medium flame and stir it or else it will curdle. Enjoy rajgira ki kadhi recipe | farali kadhi | vrat ki kadhi | with step by step photos. | [Combine the curds, rajgira flour, sugar and rock salt in a deep bowl and mix well using a whisk., Add 2 cups of water and mix well. Keep aside., Heat the ghee in a deep non-stick pan and add the cumin seeds., When the seeds crackle, add the ginger and green chillies and sauté on a medium flame for a few seconds., Add the prepared curd-rajgira flour mixture, mix well and cook on a medium flame for 7 minutes, while stirring continuously., Lower the flame and cook for 2 to 3 more minutes, while stirring occasionally., Serve hot with samo khichdi.] | [Energy, 173 cal, Protein, 4 g, Carbohydrates, 18.6 g, Fiber, 1.1 g, Fat, 7.4 g, Cholesterol, 12 mg, Sodium, 15.1 mg] | rajgira-ki-kadhi-farali-kadhi-vrat-ki-kadhi-40696r |
| rcp32558 | Rajgira Paneer Paratha ( Faraal Recipe) | NA | NA | [rajgira (amaranth) flour, mashed potatoes, freshly ground black pepper (kalimirch), rock salt (sendha namak), rajgira (amaranth) flour, oil, grated paneer (cottage cheese), chopped green chillies, lemon juice, powdered sugar, chopped coriander (dhania), rock salt (sendha namak), green chutney, curd (dahi)] | 15 mins | 20 mins | [Gujarati Faral, Faraal, Maharashtrian Upvas (Fasting), Mahashivaratri, Janmashtami, Navratri Vrat, Shravan, Non-stick Pan] | 8Makes 8 parathas (8 paratha ) | Gujarati | rajgira paneer paratha | farali paratha recipe | vrat ka paratha | upvas ka paratha | Navratri fasting recipe | with step by step images. rajgira paneer paratha is a perfect main meal during fast. Learn how to make vrat ka paratha. A sumptuous recipe that is sure to satiate you even on a fasting day! Here in vrat ka paratha, wholesome rajgira parathas are stuffed with a succulent mixture of grated paneer perked up with green chillies, lemon juice and coriander. What makes this upvas ka paratha very appealing is that the rotis are made of a dough of rajgira flour and potatoes, which gives them a unique texture that is soft yet crisp. To make rajgira paneer paratha, farali paratha, combine paneer, green chillies, lemon juice, powdered sugar, coriander and salt and mix well. Combine the rajgira flour, potatoes, pepper powder and rock salt in a bowl and knead into a semi-soft dough using enough water. Divide the dough into 8 equal portions. Roll out a portion of the dough into a 75 mm. (3”) diameter circle, using a little rajgira flour for rolling. Place a portion of the stuffing in the centre of the circle, bring the edges in the centre and seal tightly. Roll out again into a 100 mm. (4”) diameter circle, using a little rajgira flour for rolling. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both the sides. Serve hot with green chutney and fresh curds. The use of lemon juice and sugar further adds slight tang and sweet flavours to the otherwise bland paneer. All this Navratri fasting recipe needs is green chutney as an accompaniment. Tips for rajgira paneer paratha, farali paratha. 1. Add water to knead dough gradually, as even a slightly soft dough might make rolling difficult. 2. Rolling semi-soft rajgira dough is also slightly difficult. It needs a little practice. We suggest you roll with a thin rolling pin and with light pressure. 3. Use fresh paneer only, for best results and perfect smooth texture. 4. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. Enjoy rajgira paneer paratha | farali paratha recipe | vrat ka paratha | upvas ka paratha | Navratri fasting recipe | with step by step photos and video below. | [Divide the stuffing into 8 equal portions and keep aside., Combine the rajgira flour, potatoes, pepper powder and rock salt in a bowl and knead into a semi-soft dough using enough water., Divide the dough into 8 equal portions., Roll out a portion of the dough into a 75 mm. (3”) diameter circle, using a little rajgira flour for rolling., Place a portion of the stuffing in the centre of the circle, bring the edges in the centre and seal tightly., Roll out again into a 100 mm. (4”) diameter circle, using a little rajgira flour for rolling., Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both the sides., Repeat steps 4 to 7 to make 7 more parathas., Serve hot with green chutney and fresh curds.] | [Energy, 145 cal, Protein, 4.2 g, Carbohydrates, 16.6 g, Fiber, 2.2 g, Fat, 6.9 g, Cholesterol, 0 mg, Sodium, 2.1 mg] | rajgira-paneer-paratha---faraal-recipe-32558r |
| rcp38640 | Rajgira Paratha Canape, Gluten Free Recipe | Snacks | NA | [rajgira flour, oil, salt, boiled potato cubes, oil, cumin seeds (jeera), chopped green chillies, salt, chopped coriander (dhania)] | 15 mins | 4 mins | [Baked Snacks, Evening Tea Snacks, Baked, High Tea Party, Oven, Kids After School, Snack Recipes for Kids] | 10Makes 10 canapés | NA | Canapés are amongst the most favourite appetizers all over the world. They usually comprise three parts – the base, the topping and the garnish. In this absolutely novel recipe, mini parathas made of rajgira atta have been used as the base, topped with tongue-tickling aloo subzi. The Rajgira Paratha Canapé is not only tasty and healthy but also gluten-free. Although it is so exciting and unique, this recipe is not very difficult to prepare, so you can confidently go ahead and try it at your next party. You can even make it as a healthy evening snack for kids! Instead of baking the paratha canapés, you can also cook them on a non-stick tava on a slow flame, till they turn crisp. Have a go at other gluten free recipes like Ragi Roti and Palak Paneer Roti . | [Combine all the ingredients in a bowl, mix well and knead into soft dough using enough water., Divide the dough into 10 equal portions and roll out each portion thinly between two plastic sheets into a circle of 75 mm (3") diameter., Place all the paratha canapés on a greased baking tray and prick them with a fork., Bake in a pre-heated oven at 200°c (400°f) for 10 minutes. Keep aside., Heat the oil in a non-stick kadhai, add the cumin seeds and sauté on a medium flame for a few seconds., Add the green chillies, potatoes and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the coriander and mix well., Divide the sabzi into 10 equal portions and keep aside., Just before serving, place the canapés on a clean dry surface and top each canapé with a portion of aloo sabzi., Serve immediately.] | [Energy, 61 cal, Protein, 0.8 g, Carbohydrates, 7.7 g, Fiber, 1 g, Fat, 3 g, Cholesterol, 0 mg, Sodium, 1.8 mg] | rajgira-paratha-canape-gluten-free-recipe-38640r |
| rcp33165 | Rajgira Paratha Canapes | Snacks | NA | [rajgira (amaranth) flour, oil, rock salt (sendha namak), oil, oil, cumin seeds (jeera), chopped green chillies, boiled and peeled potato cubes, salt, chopped coriander (dhania), farali green chutney, grated coconut] | 20 mins | 10 mins | [Gujarati Faral, Faraal, Maharashtrian Upvas (Fasting), Indian Snacks for Entertaining, Baked Snacks, Evening Tea Snacks, Baked, Mahashivaratri] | 16Makes 16 canapes | Gujarati | rajgira paratha canapés recipe | rajgira farali potato canapés | amaranth flour canapés | savory amaranth crackers | with 15 amazing images. rajgira paratha canapés are a creative and appetizing twist on the traditional Indian flatbread, Rajgira Paratha. These bite-sized treats are perfect for serving as appetizers or snacks at parties, gatherings, or special occasions. Rajgira (amaranth) flour is a popular ingredient used during fasting periods in Indian cuisine due to its high nutritional value. It is gluten-free, rich in protein, fiber, and other essential nutrients, making it a healthy choice for those with dietary restrictions. rajgira farali canapés, served as appetizers, usually have three parts – the base, the topping and the garnish. Here, mini parathas made with rajgira atta have been innovatively adapted as the base, topped with aloo sabzi and green chutney, and garnished with coconut. To make rajgira paratha canapes, small circles of Rajgira Paratha dough are rolled out and baked until golden brown and crispy. These mini parathas are then topped with a variety of colorful and flavorful toppings to create visually appealing canapes. Toppings for rajgira farali canapés can include a range of ingredients such as spiced cooked potatoes or mashed potatoes, tangy chutneys, fresh vegetables, paneer (Indian cottage cheese), or even a sprinkle of chaat masala for an extra burst of flavor. The combination of textures and flavors in each bite makes these canapes a delightful and satisfying snack option. rajgira farali canapés are not only delicious but also versatile, allowing for endless creativity in terms of toppings and presentation. Whether served as a party appetizer, a tea-time snack, or a light meal, these canapes are sure to be a hit with guests of all ages. Impress your guests with the unique flavors and presentation of rajgira farali canapés at your next gathering, and enjoy the wholesome goodness of this nutritious and flavorful snack option. Pro tips for rajgira paratha canapés. 1. In a bowl put 1 cup rajgira (amaranth) flour. Many fasting traditions have restrictions on grains and legumes. Rajgira flour, however, is considered acceptable on these fasting days. This allows for a base for these canapés that adheres to religious dietary guidelines. Rajgira flour is naturally gluten-free, making it a suitable option for people with gluten intolerance who might also be observing a fast. 2. 1 cup boiled and peeled potato cubes. Potatoes are often permitted on fasting days. This makes them a valuable addition to recipes like Farali Paratha Canapés, providing some substance and variety within the limitations of the fast. Enjoy rajgira paratha canapés recipe | rajgira farali potato canapés | amaranth flour canapés | savory amaranth crackers | with step by step photos. | [In a bowl add rajgira flour, oil and rock salt, mix well., Knead into a soft dough using very little water if required., Divide the dough into 16 equal portions., To prevent sticking of the sticky rajgira dough, drizzle a small amount of oil into a zip lock bag and spread it around with a brush., Gently press the dough ball flat. Then, use the other half of the zip lock bag or a sheet of plastic wrap to cover the dough., Place each dough portion between a greased zip lock bag or two sheets of plastic wrap. Use the back of a small, round container (vati or katori) to press each portion into a thin circle 1 inch (25 mm) in diameter., Transfer the rolled dough circles to a greased baking sheet. Prick each canapé with a fork., Bake in a pre-heated oven at 180°c (360°f) for 10 minutes., Flip over and bake the other side for 10 minutes., Rajgira canapé base is ready., Heat the oil in a non- stick kadhai, add the cumin seeds., When the seeds crackle, add the green chillies, potatoes and rock salt, mix well and cook for 3 to 5 minutes on a medium flame, stirring twice in between., Add the coriander and mix well, divide into 16 equal portions and keep aside., Arrange the paratha canapés on a serving platter, top each canapé with a portion of the aloo sabzi and then a little green chutney., Serve the rajgira paratha canapés immediately garnished with coconut.] | [Energy, 55 cal, Protein, 1.6 g, Carbohydrates, 7.4 g, Fiber, 1.1 g, Fat, 2.1 g, Cholesterol, 0 mg, Sodium, 0.8 mg] | rajgira-paratha-canapes-33165r |
| rcp38601 | Rajgira Paratha, Rajgira Roti | NA | NA | [rajgira (amaranth) flour, mashed potatoes, chopped coriander (dhania), chopped green chillies, freshly ground black pepper (kalimirch), salt, rajgira (amaranth) flour, oil, green chutney, curd (dahi)] | 10 mins | 20 mins | [Gujarati Faral, Faraal, Maharashtrian Upvas (Fasting), Parathas, Sankashti Chaturthi Recipes, Mahashivaratri, Navratri Vrat, Tava] | 4Makes 4 parathas | Gujarati | rajgira paratha recipe | rajgira roti | amaranth vrat paratha | gluten free paratha | with 20 amazing images. A sumptuous rajgira paratha recipe that is sure to satiate you even on a fasting day! Learn how to make rajgira paratha recipe | rajgira roti | amaranth vrat paratha | gluten free paratha | Here in amaranth vrat paratha, wholesome rajgira parathas are served along with curd which makes a perfect meal during fasting days. What makes this upvas ka paratha very appealing is that the rotis are made of a dough of rajgira flour and potatoes, which gives these gluten free paratha a unique texture that is soft yet crisp. Rajgira flour combines beautifully with potatoes in these peppery rajgira roti. The potatoes ensure that the parathas remain soft. Serve these parathas with spicy green chutney and curd. Tips to make rajgira paratha: 1. Add water to knead dough gradually, as even a slightly soft dough might make rolling difficult. 2. Rolling semi-soft rajgira dough is also slightly difficult. It needs a little practice. We suggest you roll with a thin rolling pin and with light pressure. 3. Is it possible to make rajgira roti without the potatoes? No it wont be possible, as it needs potatoes to bind. You can use any other starch vegetables. Enjoy rajgira paratha recipe | rajgira roti | amaranth vrat paratha | gluten free paratha | with detailed step by step photos. | [To make rajgira paratha recipe, combine the rajgira flour, potatoes, pepper powder and salt in a bowl and knead into semi-soft dough using enough water., Divide the dough into 4 equal portions and roll out a portion into a circle of 150 mm (6”) diameter, using a little rajgira flour for rolling., Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both sides., Serve the rajgira paratha immediately with green chutney and fresh curds.] | [Energy, 134 cal, Protein, 6 g, Carbohydrates, 25.7 g, Fiber, 4 g, Fat, 0.8 g, Cholesterol, 0 mg, Sodium, 1.5 mg] | rajgira-paratha-rajgira-roti-38601r |
| rcp22784 | Rajma | NA | NA | [rajma (kidney beans), salt, chopped green chillies, chopped garlic (lehsun), chopped ginger (adrak), oil, butter, cumin seeds (jeera), chopped onions, chopped tomatoes, chilli powder, coriander (dhania) powder, turmeric powder (haldi), garam masala, dried fenugreek leaves (kasuri methi), fresh cream] | 15 mins | 30 mins | [Punjabi Sabzis, Subzis with Beans or Sprouts, Traditional Indian Sabzis, Indian Party, Pressure Cooker, Non-stick Pan, Quick Pressure Cooker] | 4Makes 4 servings | Punjabi | rajma recipe |Punjabi kidney bean curry |authentic Punjabi rajma | healthy rajma recipe | with amazing 20 images. Rajma is one of the most popular dishes in North India. In this authentic Punjabi rajma delicacy, cooked kidney beans is excitingly flavoured with a wide array of ingredients ranging from ginger and green chillies to tomatoes and onions, spices and masala powders too. Filling and nutritious, Rajma turns out beautifully when the Rajma is cooked in a thick tomato pulp with only basic spices. This Rajma is a favourite in Punjab and very popular amongst all age groups. My kids love Punjabi Rajma with some ladi pav and loads of raw onions on the side. Every Indian household has its own version of Rajma and this is our version of it. The method of making authentic Punjabi rajma is simple and if you have rajma soaked in advance you can prepare rajma super quickly. To make rajma, pressure cook soaked rajma for 3 whistles and do not drain the water and keep aside. Further, combine the green chillies, ginger and garlic in a mortal pestle (khalbhatta) and pound to a coarse paste, this freshly pounded ginger, garlic and green chillies will make the rajma more flavourful. Heat the oil and butter in a deep non-stick pan and add the cumin seeds. Add the onions and sauté on a medium flame for 2 minutes. Add the green chilli-garlic-ginger coarse paste and tomatoes, mix well and cook for 3 minutes. Add the chilli powder, coriander powder, turmeric powder, garam masala. Add the rajma along with the water, mix well and cook on a medium flame for 5 to 7 minutes, while mashing it lightly with a potato masher, while stirring occasionally. Add the dried fenugreek leaves and crush them between your palm to extract flavor and add fresh cream which will give rajma a creamy texture and mix well. Our authentic Punjabi rajma is ready to be relished!! However, you will be surprised to see that all these are everyday ingredients, which you do not have to go shopping for! Two final strokes that make this Punjabi kidney bean curry the rich delight that it is, are fresh cream and dried fenugreek leaves. I usually make rajma once a week for any meal of the day. Let’s see why we call this a healthy rajma recipe. Yes, the recipe does have some fresh cream and butter and they are healthy fats. The main ingredient rajma is a complex carb and rich in Fibre which helps in Lowering Cholesterol levels. Rajma is rich in Potassium which is critical for those with High Blood Pressure as it lessens the impact of sodium. You can have Punjabi kidney bean curry with any Indian bread or rice. Enjoy rajma recipe |Punjabi kidney bean curry |authentic Punjabi rajma | healthy rajma recipe | with detailed step by step photos and video below. | [To make rajma, soak the rajma in enough water in a deep bowl for 8 hours. Drain well., Combine the rajma, a little salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid. Do not drain the water. Keep aside., Combine the green chillies, ginger and garlic in a mortal pestle (khalbhatta) and pound to a coarse paste. Keep aside., Heat the oil and butter in a deep non-stick pan and add the cumin seeds., When the seeds crackle, add the onions and sauté on a medium flame for 2 minutes., Add the green chilli-garlic-ginger coarse paste and tomatoes, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the chilli powder, coriander powder, turmeric powder, garam masala and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the rajma along with the water, mix well and cook on a medium flame for 5 to 7 minutes, while mashing it lightly with a potato masher, while stirring occasionally., Add the dried fenugreek leaves and fresh cream and mix well., Serve the rajma hot.] | [Energy, 232 cal, Protein, 9.5 g, Carbohydrates, 28 g, Fiber, 2.7 g, Fat, 9.1 g, Cholesterol, 7.5 mg, Sodium, 34.5 mg] | rajma-22784r |
| rcp41026 | Rajma and Cheese Grilled Sandwich | Dinner | Veg | [bread, cheese slices, butter, boiled and coarsely crushed rajma (kidney beans), chopped onions, chopped tomatoes, chopped spring onions, chopped garlic (lehsun), chopped green chillies, chilli powder, salt] | 20 mins | 25 mins | [Starters / Snacks, Bread Snack, Veg Grilled Sandwiches, One Dish Vegetarian Meals, One Meal Dinner, Mexican Delights, Kitty Party] | 6Makes 6 sandwiches | Mexican | rajma cheese grilled sandwich recipe | grilled rajma masala sandwich | cheesy rajma sandwich | rajma sandwich is a snack which will remain in your memory forever. Learn how to make grilled rajma masala sandwich. The cheesy rajma sandwich is quite easy to make, but absolutely tasty and sumptuous too! The rajma stuffing, mixed with tomatoes, onions and other ingredients, gives this sandwich a Mexican touch, which is quite enthralling. You will enjoy the buttery crispness of the bread, the contrasting texture of the stuffing, the scrunch of spring onions, the spiky flavour of green chillies, and the ever-green appeal of molten cheese in this rajma sandwich. To make rajma cheese grilled sandwich, make the rajma filling by combining boiled rajma, onions, tomatoes, spring onions, garlic, green chillies, chilli powder and salt. Divide the rajma stuffing into 6 equal portions. Place 4 bread slices on a clean, dry surface and spread a little butter evenly over it. Spread two portions of the rajma stuffing evenly on 2 buttered slices and place 2 cheese slices over it. Sandwich it using the remaining 2 buttered slices of bread with the buttered side facing downwards. Apply a little butter on the upper side of the bread slice. Grill in a pre-heated greased sandwich griller for 4 to 5 minutes or till it turns crispy and brown from both the sides. Cut each sandwich diagonally into 2 equal pieces. Serve immediately. This grilled rajma masala sandwich is delicious just by itself. Kids are bound to enjoy it. But when you have it with your favourite soup it becomes a satiating mini meal. Tips for rajma cheese grilled sandwich. 1. Do not crush the boiled rajma finely. Let it be coarse so you can enjoy the texture and mouthfeel. 2. Serve the sandwich immediately on grilling, to ensure a perfect experience. Enjoy rajma cheese grilled sandwich recipe | grilled rajma masala sandwich | cheesy rajma sandwich | with step by step photos and video below. | [Divide the rajma stuffing into 6 equal portions., Place 4 bread slices on a clean, dry surface and spread a little butter evenly over it., Spread two portions of the rajma stuffing evenly on 2 buttered slices and place 2 cheese slices over it., Sandwich it using the remaining 2 buttered slices of bread with the buttered side facing downwards., Apply a little butter on the upper side of the bread slice., Grill in a pre-heated greased sandwich griller for 4 to 5 minutes or till it turns crispy and brown from both the sides.Grill in a greased pre-heated sandwich griller for 4 to 5 minutes or till they turn crispy and brown from both the sides., Cut each sandwich diagonally into 2 equal pieces., Repeat steps 2 to 7 to make 4 more sandwiches., Serve immediately.] | [Energy, 226 cal, Protein, 10.1 g, Carbohydrates, 28.7 g, Fiber, 0.7 g, Fat, 7.9 g, Cholesterol, 0 mg, Vitamin A, 203.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.4 mg, Vitamin C, 5.8 mg, Folic Acid, 4.9 mcg, Calcium, 196 mg, Iron, 1.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 27 mg, Potassium, 39.7 mg, Zinc, 0.4 mg] | rajma-and-cheese-grilled-sandwich-41026r |
| rcp32839 | Rajma and Corn Salad | NA | Veg | [boiled rajma (kidney beans), sweet corn kernels (makai ke dane), chopped paneer (cottage cheese), chopped capsicum, chopped spring onion greens, tomato cubes, grated processed cheese, salt, blanched , peeled and finely chopped tomatoes, chopped spring onions whites, chopped coriander (dhania), chopped green chillies, dried oregano, salt, coarsely crushed nacho chips] | 20 mins | 0 mins | [No Cooking Veg Indian, Mexican Party, Refrigerator] | 4Makes 4 servings | Indian | A succulent salad of cooked rajma and sweet corn dotted with chunky pieces of cottage cheese and tomatoes, and perked up with a tangy, uncooked salsa. Indeed, with the range of flavours and textures that this Mexican style salad offers you, there will never be a boring moment! The salsa is uncooked, which not only gives an interesting mouth-feel to the Rajma and Corn Salad, but also saves a lot of time. The garnish of crushed nacho chips is really a spark of brilliance, which makes the salad a lot more lively. | [Combine all the ingredients in a deep bowl, mix well and mash well with the back of a spoon for 2 to 3 minutes. Keep aside., Combine all the ingredients, along with the uncooked salsa, in a deep bowl and toss well., Serve immediately garnished with nacho chips.] | [Energy, 109 cal, Protein, 6.1 g, Carbohydrates, 14 g, Fiber, 1.9 g, Fat, 3.5 g, Cholesterol, 0 mg, Vitamin A, 306.3 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 24.5 mg, Folic Acid, 13.2 mcg, Calcium, 132.4 mg, Iron, 1.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 5.6 mg, Potassium, 92.8 mg, Zinc, 0.7 mg] | rajma-and-corn-salad-32839r |
| rcp33228 | Rajma and Cottage Cheese Tacos | Snacks | Veg | [maize flour (makai ka atta), whole wheat flour (gehun ka atta), carom seeds (ajwain), oil, salt, soaked and boiled rajma (kidney beans), paneer (cottage cheese) cubes, oil, chopped onions, chopped tomatoes, chilli paste, cumin seeds (jeera) powder, salt, chopped tomatoes, dry red chilli flakes (paprika), dried oregano, chopped coriander (dhania), chopped green chillies, sugar, salt, whole wheat flour (gehun ka atta), oil, shredded lettuce] | 15 mins | 17 mins | [vegetarian Mexican Starters, Mexican Tacos, Indian Snacks for Entertaining, Paneer Based Snacks, Evening Tea Snacks, Kids After School, Protein rich food for kids] | 12Makes 12 tacos | Indian | Here is a fantastic, colourful and fun-filled snack, which the whole family will enjoy. You will especially be happy to see your kids grow with this protein-rich delight. Whole-wheat taco shells made with maize and wheat flours flavoured mildly with carom seeds, are stuffed with a protein-rich combo of rajma and paneer perked up with onions, cumin seeds powder, etc. A lacing of fresh, uncooked salsa makes the Rajma and Cottage Cheese Tacos all the more exciting. Serve these tacos immediately on arranging, before the taco shells get soggy with the salsa. | [Combine all the ingredients and knead into soft dough using enough warm water., Divide the dough into 12 equal portions and roll out each portion into 100 mm. (4”) diameter circles with the help of a little plain flour. Prick each round lightly with a fork., Heat the oil in a kadhai and deep-fry the tacos till they turn golden brown in colour on both sides. Bend into a ‘u’ shape while hot. Keep aside., Heat the oil in a deep pan, add the onions and sauté for a few seconds., Add the corn, paneer, tomatoes, green chilli paste and salt, mix well and sauté on a medium flame for 2 minutes, Divide the stuffing into 12 equal portions and keep aside., Place a taco on a serving plate and place a few lettuce leaves on it., Arrange a portion of the stuffing and a little uncooked salsa evenly on it., Repeat with the remaining ingredients to make 11 more tacos., Serve immediately.] | [Energy, 147 cal, Protein, 4.2 g, Carbohydrates, 11.7 g, Fiber, 1.5 g, Fat, 9.3 g, Cholesterol, 0 mg, Sodium, 8 mg] | rajma-and-cottage-cheese-tacos-33228r |
| rcp22679 | Rajma and Palak Stir-Fry | NA | NA | [rajma (kidney beans), soaked overnight, salt, oil, finely chopped garlic (lehsun), ginger-green chilli paste, chopped spinach (palak), sliced tomatoes, dried mango powder (amchur)] | | | [Indian Stir Fry, Stir-fry, Quick Stir-Fries] | 4Makes 4 servings | Indian | Enjoy rajmah - the Queen of beans with spinach and tomatoes. Dry mango powder has also been added for that extra zing! | [Pressure cook the rajma with 2½ cups of water and salt till done and still firm., Drain and discard the water, keep the rajma aside., Heat the oil in a wok, add the garlic, ginger-green chilli paste and spinach and stir-fry on a high flame for 3-4 minutes., Add the rajma, tomatoes, dry mango powder and salt and stir-fry for 3 to 4 more minutes., Serve immediately.] | [Not Given] | rajma-and-palak-stir-fry-22679r |
| rcp31066 | Rajma and Palak Stir-fry ( Cooking with Sprouts) | NA | Veg | [oil, chopped garlic (lehsun), ginger-green chilli paste, shredded spinach (palak), sprouted rajma (kidney beans), sliced tomatoes, dried mango powder (amchur), salt] | 10 mins | 10 mins | [Indian Stir Fry, Stir-fry, Kadai Veg, Healthy Sabzis with Sprouts and Beans, Healthy Sabzis with Leafy Vegetables] | 4Makes 4 servings | Indian | Rajmah- a wonder bean is packed with nutrients like protein, zinc, fibre etc. Makes a nutritious, tasty and colourful combination with vitamin a rich palak. Wrap up this stir-fry in a chapatti to whip up healthy food for little fingers. | [Heat the oil in a wok or kadhai, add the garlic, ginger-green chilli paste and spinach and stir-fry over a high flame for 3-4 minutes, while stirring continuously., Add the rajma sprouts, tomatoes, dry mango powder and salt, toss well and stir-fry for another 3 to 4 minutes., Serve immediately.] | [Not Given] | rajma-and-palak-stir-fry---cooking-with-sprouts-31066r |
| rcp5653 | Rajma and Paneer Sandwich | BreakFast | Veg | [whole wheat bread slices, iceberg lettuce, butter, tomato ketchup, soaked and boiled rajma (kidney beans), grated paneer (cottage cheese), oil, chopped onions, chopped green chillies, chopped tomatoes, chopped capsicum, chopped coriander (dhania), chilli powder, salt] | 15 mins | 4 mins | [Punjabi Breakfast, Comfort Foods, Sandwich Recipes, Saute, Non Stick Kadai Veg, Healthy Foods for Kids, Kids After School] | 3Makes 3 sandwiches | Punjabi | Calcium and protein rich snack especially for kids. One sandwich is more than enough to fill in their tummy! Both these nutrients are very important during their growing period to give that healthy bones. For those adults who would also like to enjoy this sandwich can opt for low-fat butter instead of its high fat counterpart. | [Heat the oil in a broad non-stick pan, add the onions and green chillies and sauté on a medium flame for few seconds., Add the tomatoes and capsicum and sauté on a medium flame for 1 minute., Add the rajma, paneer, coriander, chilli powder and salt, mix well and cook on a medium flame for 1 to 2 minutes., Divide the filling into 3 equal portions and keep aside., Apply ¼ tsp of butter on each of the bread slice., Place a bread slice on a dry, flat surface with the buttered side facing up and place 1 iceberg lettuce on it., Spread 1 portion of the prepared filling and ½ tsp of tomato ketchup over it., Sandwich it with another bread slice with buttered side facing downwards., Repeat steps 2 to 4 to make 2 more sandwiches., Serve immediately.] | [Energy, 139 cal, Protein, 5.9 g, Carbohydrates, 15.2 g, Fiber, 1.3 g, Fat, 6.3 g, Cholesterol, 3.3 mg, Sodium, 71.1 mg] | rajma-and-paneer-sandwich-5653r |
| rcp33969 | Rajma and Spinach Soup | NA | Veg | [boiled rajma (kidney beans), chopped spinach (palak), olive oil, chopped onions, salt, chopped garlic (lehsun), dried oregano, dry red chilli flakes (paprika), vegetable stock, tomato puree, grated processed cheese] | 15 mins | 19 mins | [Chunky Indian Soups, Non Stick Kadai Veg, Phosphorus Rich Foods, B Vitamins, Pregnancy Folic Acid Rich, Calcium Rich Soups, Vitamin A Rich Healthy Eyes] | 4Makes 4 servings | Indian | rajma spinach soup recipe | spinach bean soup | healthy spinach in bean soup | with 20 amazing images. rajma spinach soup is a healthy Indian soup. Learn how to make spinach bean soup. rajma and spinach soup is a flavorful and low calorie Indian soup that combines the rich, earthy flavors of kidney beans (rajma) with the vibrant green goodness of spinach. This hearty soup is a popular choice in Indian cuisine, known for its comforting and satisfying qualities. To make rajma and spinach soup, heat the olive oil or oil in a deep non-stick kadhai, add the onions and garlic and sauté on a medium flame for 1 to 2 minutes. Add the spinach and sauté on a medium flame for another 1 to 2 minutes. Add the salt, pepper. Oregano and dry red chilli flakes and sauté on a medium flame for 1 more minute. Add the rajma and 4 cups of vegetable stock or water, mix well and bring it to boil (approx. 4 minutes). Lower the flame and cook on a medium flame for 7 to 8 minutes, while stirring occasionally. Add the tomato purée, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve rajma and spinach soup hot garnished with cheese. The resulting dish is a delicious and nourishing soup with a velvety texture from the kidney beans and a burst of freshness from the spinach. It is often served with a garnish of fresh cilantro and can be enjoyed on its own or paired with a side of rice or Indian flatbread for a complete and satisfying meal. rajma and spinach soup is not only tasty but also packed with protein, fiber, vitamins, and minerals, making it a wholesome and nutritious option. It is a popular choice for a comforting and filling lunch or dinner, especially during the cooler months, and it is a wonderful representation of the diverse and flavorful cuisine of India. pro tips for rajma and spinach soup. 1. Add chopped spinach (palak). When chopped, spinach adds a subtle thickness to the soup, giving it a more satisfying mouthfeel compared to just broth and beans. Spinach is one of the richest plant sources of iron and it should be part of a healthy diet for everyone. 2. Add soaked and boiled rajma (kidney beans). Rajma has a nutty, earthy flavor and creamy texture that contrasts beautifully with the fresh bitterness of spinach. Rajma is a complex carb and rich in Fibre which helps in Lowering Cholesterol levels. Rajma is rich in Potassium which is critical for those with High Blood Pressure as it lessens the impact of sodium. 3. Add tomato puree. Tomato puree brings a touch of natural sweetness and acidity to the soup, balancing the earthy notes of rajma and the slight bitterness of spinach. Enjoy rajma spinach soup recipe | spinach bean soup | healthy spinach in bean soup | with step by step photos. | [To make rajma and spinach soup heat the olive oil or oil in a deep non-stick kadhai, add the onions and garlic and sauté on a medium flame for 1 to 2 minutes., Add the spinach and sauté on a medium flame for another 1 to 2 minutes., Add the salt, pepper. Oregano and dry red chilli flakes and sauté on a medium flame for 1 more minute., Add the rajma and 4 cups of vegetable stock or water, mix well and bring it to boil (approx. 4 minutes)., Lower the flame and cook on a medium flame for 7 to 8 minutes, while stirring occasionally., Add the tomato purée, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve rajma and spinach soup hot garnished with cheese.] | [Energy, 98 cal, Protein, 4.4 g, Carbohydrates, 14.2 g, Fiber, 2.9 g, Fat, 2.6 g, Cholesterol, 0.8 mg, Sodium, 44.7 mg] | rajma-and-spinach-soup-33969r |
| rcp33473 | Rajma and Spinach Wrap ( Eat Well Stay Well Recipes ) | Snacks | Veg | [boiled rajma (kidney beans), chopped spinach (palak), oil, cumin seeds (jeera), asafoetida (hing), chopped onions, grated garlic (lehsun), ginger-green chilli paste, turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, chilli powder, chopped tomatoes, tomato ketchup, salt, chopped coriander (dhania), curds (dahi) green chutney, rotis, lettuce, sliced onions] | 20 mins | 8 mins | [One Dish Vegetarian Meals, Saute, Non-stick Pan, Kids Wraps and Rolls, Pregnancy Folic Acid Rich, Calcium Rich Starters & Snacks, Recipes for glowing skin] | 4Makes 4 wraps | NA | Rajma and spinach wraps, this dish is a complete nutritious meal that provides all the necessary nutrients for a beautiful you! rajma and spinach go well together, as rajma is rich in protein, calcium, fibre, whereas spinach provides lots of vitamin a, e, folic acid etc. This dish is a complete nutritious meal that provides all the necessary nutrients for a beautiful you! | [Heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the asafoetida and onions and sauté on a medium flame for 1 to 2 minutes., Add the garlic, ginger-green chilli paste, turmeric powder, coriander-cumin seeds powder, chilli powder, tomatoes, tomato ketchup and 2 tbsp of water, mix well cook on a medium flame for 2 minutes, while stirring occasionally., Add the rajma and salt, mix well and cook on a medium flame for 1 to 2 minutes., Add the spinach and coriander, mix well and cook on a medium flame for another 2 minutes, while stirring occasionally., Divide the rajma and spinach stuffing into 4 equal portions and keep aside, Divide the curds- green chutney spread with 4 equal portions and keep aside., Place a roti on a flat, dry surface, arrange a lettuce leaf over it and place 1 portion of the stuffing on one edge of the roti., Spread 1 portion of the curd-chutney spread evenly over it., Sprinkle 1 tbsp of the onion over it and roll it up tightly., Repeat steps 2 to 4 to make 3 more wraps., Serve immediately.] | [Energy, 290 cal, Protein, 9.7 g, Carbohydrates, 40.5 g, Fiber, 7.1 g, Fat, 10.2 g, Cholesterol, 2 mg, Sodium, 77.6 mg] | rajma-and-spinach-wrap--eat-well-stay-well-recipes--33473r |
| rcp38487 | Rajma and Tomato Soup | NA | NA | [rajma (kidney beans), chopped tomatoes, salt, oil, chopped onions, chopped garlic (lehsun), chopped tomatoes, chilli powder, black peppercorns (kalimirch), paneer (cottage cheese), chopped spring onion greens] | 10 mins | 20 mins | [Punjabi Shorbas | Punjabi Soups, Chunky Indian Soups, Indian Pressure Cooker, Pan, Presssure Cooker Soups, Antioxidant Rich Flavonoids, Isoflavones a type of Flavonoids] | 4Makes 4 servings | Punjabi | The wholesome and protein-rich rajma and tomato soup is an ideal choice for hard and fast desi food lovers! with loads of tomatoes and onions, and a dash of garlic, pepper and chilli powder, it has a good blend of spicy and sour flavours that will perk you up even on a dull day. A sprinkling of cottage cheese adds to the protein quotient while the spring onion greens boost the josh! in short, this is a perfect soup to beat hunger pangs, and is loaded with enough nutrients to keep you on your toes. | [Combine the rajma, roughly chopped tomatoes, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Blend in a mixer to a smooth purée and strain it using a strainer. Keep aside., Heat the oil in a deep pan, add the onions and garlic and sauté on a medium flame for 1 to 2 minutes., Add the tomatoes, 2 tbsp of water and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the rajma- tomato purée, chilli powder, 1 cup of water, salt and black pepper powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve hot garnished with grated paneer and spring onion greens.] | [Energy, 119 cal, Protein, 5 g, Carbohydrates, 15.3 g, Fiber, 2 g, Fat, 4.1 g, Cholesterol, 0 mg, Sodium, 8.6 mg] | rajma-and-tomato-soup-38487r |
| rcp5574 | Rajma and Urad Dal | NA | NA | [rajma (kidney beans), chana dal (split bengal gram), chilkewali urad dal (spit black gram with skin), salt, oil, chopped garlic (lehsun), chopped onions, green chilli paste, chopped tomatoes, chilli powder, cumin seeds (jeera) powder, chopped coriander (dhania), lemon juice] | 15 mins | 28 mins | [Punjabi Sabzis, Frozen Foods, Indian Freezer Recipes, Popular Dals from all over India, Non-stick Pan, Pregnancy Third Trimester Foods, Iron Deficiency (Anaemia) Hypothyroidism Diet, Frozen Foods Indian Curry] | 6Makes 6 servings | Punjabi | rajma and urad dal recipe | homestyle dal makhani | red kidney bean and urad dal | healthy Punjabi rajma dal | rajma and urad dal is a daily fare of North Indian cuisine. Learn how to make Punjabi rajma dal. A pan of mixed pulses, this homestyle dal makhani is seasoned with spices and lots of garlic, cooked in just two teaspoons of oil as compared to the traditional dal which is made with oodles of oil. Apart from delighting you with its lip-smacking flavour and aroma. To make rajma and urad dal, clean, wash and soak the rajma, chana and urad dal in a deep bowl with enough water overnight. Drain the soaked dals, add 4 cups water and salt, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a deep non-stick pan, add the garlic, onions and green chilli paste and sauté on a medium flame for 1 minute. Add the tomatoes, chilli powder, cumin seeds powder, little salt and 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the cooked dals and coriander, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the lemon juice, mix well and serve hot. Red kidney bean and urad dal is high on the nutrition scale. It boosts your iron, fibre and vitamin C levels along with protein. The addition of a cupful of tomatoes increases your antioxidant lycopene intake too! To make a sumptuous and nourishing meal, serve this dal hot and fresh with hot chapatis instead of naan and ghee laden parathas. This healthy Punjabi rajma dal which is popular with many, suits a diabetic and healthy heart menu as well. It is a lovable dal made of common ingredients combined intelligently in a quick and easy but exceptionally tasty form! Tips for rajma and urad dal. 1. Soaking rajma and dal overnight is very important. So plan the recipe well in advance. 2. Do not cook after adding the lemon juice, as it is high in vitamin C which can be lost upon heating. 3. If you are going to serve it later, adjust the consistency with water while re-heating. Enjoy rajma and urad dal recipe | homestyle dal makhani | red kidney bean and urad dal | healthy Punjabi rajma dal | with step by step photos and video below. | [Clean, wash and soak the rajma, chana and urad dal in a deep bowl with enough water overnight., Drain the soaked dals, add 4 cups water and salt, mix well and pressure cook for 4 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat the oil in a deep non-stick pan, add the garlic, onions and green chilli paste and sauté on a medium flame for 1 minute., Add the tomatoes, chilli powder, cumin seeds powder, little salt and 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the cooked dals and coriander, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the lemon juice, mix well and serve hot.] | [Energy, 126 cal, Protein, 6.7 g, Carbohydrates, 19.1 g, Fiber, 3.7 g, Fat, 2.5 g, Cholesterol, 0 mg, Sodium, 15.7 mg] | rajma-and-urad-dal-5574r |
| rcp42032 | Rajma Brown Rice, Low Salt Recipe | Dinner | Veg | [rajma (kidney beans), soaked and cooked brown rice, oil, cumin seeds (jeera), asafoetida (hing), sliced onions, ginger-garlic (adrak-lehsun) paste, chopped tomatoes, turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, salt] | 20 mins | 28 mins | [Punjabi Pulao | Punjabi Rice, Biryani, One Dish Vegetarian Meals, One Meal Dinner, Healthy Pressure Cooker, Pressure Cooker Indian Rice, Khichdi, Pulao, Pressure Cooker, Healthy Heart Rice, Khichdi and Biryani] | 6Makes 6 servings | Punjabi | rajma brown rice recipe | low salt rajma chawal | healthy rajma pulao | instant one pot Indian rajma brown rice | rajma brown rice recipe | low salt rajma chawal | healthy rajma pulao | instant one pot Indian rajma brown rice is a slightly healthy variation of traditional rajma chawal. Learn how to make low salt rajma chawal. To make rajma brown rice, soak the rajma in enough water in a deep bowl for 8 hours. Drain well and keep aside. Heat the oil in a pressure cooker and add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds. Add the onions and ginger-garlic paste and sauté on a medium flame for 2 to 3 minutes. Add the tomatoes, turmeric powder, chilli powder, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the rajma and 1 cup of water, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Add the cooked brown rice, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Serve immediately. This instant one pot Indian rajma brown rice is also quite easy to make. Cook the brown rice and keep it aside. Pressure cook the rajma with the masalas, and add the brown rice to it. Voila, a sumptuous and tasty meal is ready to relish. You can also try other low-salt recipes like One Meal Soup or Bulgur Wheat Pongal. Rajma Chawal is one of the most famous rice preparations in North India, specially the Delhi region. It is a convenient option to carry in lunch boxes too, as it is satiating and flavour-packed. Here is a healthy rajma pulao, a wholesome version of this North Indian rice delicacy made using brown rice and with lower salt content, to make it suitable for those with high blood pressure. This low salt rajma chawal can be enjoyed by heart patients and high blood pressure patients in limited quantities occasionally. One good way to not go overboard is to restrict the serving size. They can benefit from the protein and fibre in this rice. Tips for rajma brown rice. 1. Rajma has to be soaked for 8 hours. So plan for it in advance. 2. Learn how to cook the perfect brown rice so that each grain of rice is separate. 3. For those who are not suffering from high BP, can add salt as per taste. Enjoy rajma brown rice recipe | low salt rajma chawal | healthy rajma pulao | instant one pot Indian rajma brown rice. | [To make rajma brown rice, soak the rajma in enough water in a deep bowl for 8 hours. Drain well and keep aside., Heat the oil in a pressure cooker and add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds., Add the onions and ginger-garlic paste and sauté on a medium flame for 2 to 3 minutes., Add the tomatoes, turmeric powder, chilli powder, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the rajma and 1 cup of water, mix well and pressure cook for 4 whistles., Allow the steam to escape before opening the lid., Add the cooked brown rice, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally., Serve the rajma brown rice hot.] | [Energy, 165 cal, Protein, 5.2 g, Carbohydrates, 30.7 g, Fiber, 1.8 g, Fat, 2.3 g, Cholesterol, 0 mg, Sodium, 67.9 mg] | rajma-brown-rice-low-salt-recipe-42032r |
| rcp36329 | Rajma Burger, Kidney Bean Burger | Dinner | Veg | [boiled and drained rajma (kidney beans), oil, sliced onions, chopped ginger (adrak), chopped green chillies, turmeric powder (haldi), mashed potatoes, grated paneer (cottage cheese), chopped coriander (dhania), garam masala, salt, cornflour, plain flour (maida), water, bread crumbs, oil, thick curds (dahi), chopped spring onions, chopped garlic (lehsun), chopped green chillies, cumin seeds (jeera) powder, sugar, mustard (rai / sarson) powder, salt, oil, onion rings, capsicum rings, dry red chilli flakes (paprika), dried mixed herbs, salt, burger buns, melted butter, lettuce, mozzarella sticks] | 30 mins | 25 mins | [American Burgers / Grills, Indian Snacks for Entertaining, Evening Tea Snacks, Veggie Burgers Collection, One Dish Vegetarian Meals, One Meal Dinner, Raksha - Bandhan] | 4Makes 4 burgers (4 burger ) | Indian | rajma burger recipe | kidney bean burger | Indian veg burger with rajma patty | rajma tikki burger | with 78 amazing images. rajma burger recipe | kidney bean burger | Indian veg burger with rajma patty | rajma tikki burger is a perfect pick when you want to ensure a unique menu for your party! Learn how to make kidney bean burger. To make rajma burger, first make the rajma cutlets and the spring onion spread and then assemble the burger. Heat the oil in a non-stick pan, add the onions and capsicum rings and sauté gently on a medium flame for 2 minutes. Add the chilli flakes, mixed herbs, salt and pepper and sauté gently on a medium flame for 30 seconds. Remove from the flame and keep aside. Cut each burger bun horizontally into two. Apply ½ tsp of butter on the insides of each half of the burger bun and toast them lightly on a tava (griddle). Keep aside. Apply 1 tbsp of the spring onion spread on all the upper bun halves. Place the lower half of a bun on a clean, dry surface with the buttered side facing up. Place a lettuce leaf on the bun and 1 onion ring over it and apply 1 tbsp of the spring onion spread over it. Place a cutlet, 1 capsicum ring and 1 onion ring over it. Place the upper half of the bun over it with the spread side facing down and press it lightly. Repeat with the remaining ingredients to make 3 more burgers. Serve immediately with fried mozzarella sticks. With a rajma and paneer cutlet, and a unique curd-based spring onion spread that is very uncommon in burgers, this Indian veg burger with rajma patty is sure to impress your guests. Since this burger does not use cheese, serve it with mozzarella sticks or cheesy French fries, to complete the platter. What's more unique in this kidney bean burger is the use of onion and capsicum rings which are sautéed in oil and pepped up with chilli flakes and mixed herbs. This is a flavourful addition to the burger. If you like rajma tikki burger, then do try other exciting variants of burger like Chinese Burger and Corn and Chick Pea Burger. Tips to make rajma burger. 1. You can make the spring onion spread in advance and keep. 2. The cutlets should be coated very well with the breadcrumbs so they turn crisp on frying. 3. You can easily make burger buns at home. 4. In burger crisp lettuce is very important so make sure you submerge the lettuce in cold water for some time. Enjoy rajma burger recipe | kidney bean burger | Indian veg burger with rajma patty | rajma tikki burger | with step by step photos. | [Combine the plain flour and water in a bowl, mix well and keep aside., Mash the rajma coarsely and keep aside., Heat the oil in a broad non-stick pan, add the onions, ginger and green chillies and sauté on a medium flame for 4 to 5 minutes., Add the turmeric powder, potatoes, paneer, rajma, coriander, garam masala and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously., Remove from the flame, cool slightly and add the cornflour and mix well., Divide it into 4 equal portions and shape each portion into a circle of 75 mm. (3”) diameter and 1 cm thickness., Dip each cutlet in the plain flour mixture and roll in the bread crumbs till it is evenly coated from all the sides., Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in colour from both the sides. Drain on absorbent paper and keep aside., Combine all the ingredients along with 1 tbsp of curds and blend in a mixer to a smooth paste., Transfer the paste into a bowl, add the remaining curds and mix well. Keep aside., To make rajma burger, heat the oil in a non-stick pan, add the onions and capsicum rings and sauté gently on a medium flame for 2 minutes., Add the chilli flakes, mixed herbs, salt and pepper and sauté gently on a medium flame for 30 seconds., Remove from the flame and keep aside., Cut each burger bun horizontally into two. Apply ½ tsp of butter on the insides of each half of the burger bun and toast them lightly on a tava (griddle). Keep aside., Apply 1 tbsp of the spring onion spread on all the upper bun halves., Place the lower half of a bun on a clean, dry surface with the buttered side facing up., Place a lettuce leaf on the bun and 1 onion ring over it and apply 1 tbsp of the spring onion spread over it., Place a cutlet, 1 capsicum ring and 1 onion ring over it., Place the upper half of the bun over it with the spread side facing down and press it lightly., Repeat with the remaining ingredients to make 3 more burgers., Serve the rajma burger immediately with fried mozzarella sticks.] | [Energy, 444 cal, Protein, 12.1 g, Carbohydrates, 60.4 g, Fiber, 2.2 g, Fat, 16.7 g, Cholesterol, 10.1 mg, Sodium, 69.9 mg] | rajma-burger-kidney-bean-burger-36329r |
| rcp4951 | Rajma Chawal, Punjabi Rajma Chawal | Lunch | NA | [rajma (kidney beans), rice (chawal), oil, cumin seeds (jeera), asafoetida (hing), sliced onions, ginger-garlic (adrak-lehsun) paste, chopped tomatoes, turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, salt, chopped coriander (dhania)] | 10 mins | 23 mins | [Birthday Party Main Dishes, Soluble Fibre Indian Diet, Indian Travel Food Rice, Biryani, Pulao, Kids Lunch Box] | 4Makes 4 servings | Indian | rajma chawal recipe | Punjabi rajma chawal | how to make rajma chawal | with 27 amazing images. Follow this easy rajma chawal recipe, which is a slight variation to Rajma, one of the most popular dishes in North India from Punjab. In this Punjabi rajma chawal delicacy, cooked kidney beans is excitingly flavoured with a wide array of ingredients ranging from ginger and green chillies to tomatoes and onions, spices and masala powders too and then mixed with rice. However, you will be surprised to see that all these are everyday ingredients, which you do not have to go shopping for! We have got you a perfect recipe for a long and tiring day and one which is loved by each and everyone. Rajma and rice, no meal can be more satiating. This famous combination of rajma chawal is a complete one meal dinner and healthy protein for Vegetarians as it’s a cereal and pulse combination. Rajma chawal is derived from Punjab and this recipe is super unique as we have mixed the rajma curry and cooked basmati rice and made it like a pulao. This Punjabi rajma chawal can be easily made if you have soaked rajma a day prior. I am sure not even an amateur will go wrong with this one. This recipe is on my menu atleast once in a 2 weeks as it is loved by all my family remembers and my kids go crazy for Rajma chawal. Also, the best part is that it is a one meal dish and supremely tummy filling so you don’t need to cook anything else and have this heavy meal with raita or curd as an accompaniment. To make rajma chawal, heat the oil in a pressure cooker and add the cumin seeds and asafoetida. Hing helps in digestion and avoid tummy problem after consuming rajma. Add the onions and ginger-garlic paste. Generally, rajma has a thick gravy made because a common base that is onions and tomato puree but here instead of using a puree of both the ingredients we have chopped onions and tomatoes to give a nice bite to the rice. Add the tomatoes, turmeric powder, chilli powder, coriander-cumin seeds powder and salt. Add the rajma and 1 cup of water, mix well and pressure cook for 4 whistles. Press a rajma bean between your thumb and index finger to check whether it has been cooked completely or no, there should be no resistance when you bite into it. If at all they are firm to bite then add some more water and pressure cook for another 1-2 whistles as per your requirement. Add the cooked rice. Before adding the rice, if you find the rajma too watery then cook without a lid till the excess water evaporates Add the coriander and mix well. A tangy preparation of rajma is combined with cooked rice to make a lip-smacking Rajma Chawal, which stays fresh in the kids tiffin box for at least 5 hours. It’s almost like having rice with a rajma curry to accompany it, but the best part is that it comes in a convenient one-dish package that is easy for kids to handle at lunch time. We have taken care to make the chawal a little moist, so that it does not get dry after a few hours. So, do not worry if you end up with a slightly moist rice when done; that Punjabi rajma chawal how it is meant to be. Enjoy rajma chawal recipe | Punjabi rajma chawal | how to make rajma chawal | with detailed step by step photos and video below. | [To make rajma chawal, heat the oil in a pressure cooker and add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds., Add the onions and ginger-garlic paste and sauté on a medium flame for 2 to 3 minutes., Add the tomatoes, turmeric powder, chilli powder, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the rajma and 1 cup of water, mix well and pressure cook for 4 whistles., Allow the steam to escape before opening the lid., Add the cooked rice, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally., Add the coriander and mix well., Allow the rajma chawal to cool completely, and pack in an air-tight tiffin box.] | [Energy, 261 cal, Protein, 7.1 g, Carbohydrates, 42.3 g, Fiber, 2.8 g, Fat, 7 g, Cholesterol, 0 mg, Sodium, 6.3 mg] | rajma-chawal-punjabi-rajma-chawal-4951r |
| rcp5619 | Rajma Cheese Parathas | Lunch | Veg | [whole wheat flour (gehun ka atta), salt, rajma (kidney beans), chopped onions, grated ginger (adrak), chopped garlic (lehsun), chopped tomatoes, turmeric powder (haldi), chilli powder, coriander (dhania) powder, curd (dahi), chopped coriander (dhania), oil, salt, spring onions, grated processed cheese, oil] | 15 mins | 40 mins | [Punjabi roti recipes | Punjabi parathas, Breakfast Theplas, Parathas, One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba, Indian Tawa, Indian Party] | 4Makes 4 servings | Punjabi | rajma cheese paratha recipe | rajma vegetable paratha | stuffed kidney bean paratha | with 50 amazing images. rajma cheese paratha is a one dish meal when served with a bowl of curds. Learn to make rajma vegetable paratha. rajma cheese paratha has a healthy stuffing of onions, tomatoes, garlic, Indian spices and the addition of curds gives it a nice sour taste. Tips for rajma vegetable paratha. 1. Use 1/4 cup plain flour (maida) instead of whole wheat flour in your dough to prevent the paratha from getting cracks while cooking. 2. Place the uncooked rajma cheese paratha over it. The flat surface of the paratha should be facing up as we want the back side of the paratha cooked first. 3. Cook all 4 sides of the paratha on a slow flame using a pair of tongs till cooked properly. Since this is a thick paratha the sides will take longer to cook and hence it should be cooked on a slow flame. Enjoy rajma cheese paratha recipe | rajma vegetable paratha | stuffed kidney bean paratha | with step by step photos. | [Combine all the ingredients and knead into a soft dough using enough water., Divide the dough into 4 equal portions., Roll out each portion into a 200 mm. (8") diameter circular chapati., Cook each chapati lightly on both sides on a hot tava (griddle) and keep aside., Drain the rajma, add 2 cups of water and pressure cook for 4 to 5 whistles till the rajma is overcooked., Drain any excess liquid and keep aside., Heat the oil in a pan, add the onions, ginger and garlic and sauté till the onions are light brown in colour., Add the tomatoes, turmeric powder, chilli powder, coriander powder and salt and cook till the oil separates., Add the cooked rajma and mix well., Add the curds and continue cooking till the mixture is dry., Add the coriander and mix well. Keep aside to cool slightly. Divide into 4 equal portions., To make rajma cheese paratha, place one chapati on a dry surface and spread one portion of the rajma filling in the centre of the chapati., Sprinkle some spring onions and ¾ tablespoon of cheese., Bring in all sides of the chapati towards the centre to enclose the filling and make a square paratha., Seal the edges with a little water., Repeat to make 3 more parathas., Cook on both sides, using a little oil till the parathas are golden brown., Serve the rajma cheese paratha hot.] | [Energy, 215 cal, Protein, 7.8 g, Carbohydrates, 31 g, Fiber, 5.2 g, Fat, 7 g, Cholesterol, 8.8 mg, Sodium, 97.6 mg] | rajma-cheese-parathas-5619r |
| rcp5559 | Rajma Cucumber and Carrot Salad | NA | NA | [sliced carrot, sliced cucumber, boiled rajma (kidney beans), sliced spring onions, chopped mint leaves (phudina), honey, lemon juice, salt] | 15 mins | 0 mins | [Indian Salads with dressing, Magnesium Rich, Healthy Heart Salads Raitas, Low Calorie Salads & Raitas, Soluble Fibre Indian Diet, Insoluble Fiber Indian Foods, Iron Deficiency (Anaemia) Hypothyroidism Diet] | 4Makes 4 servings | Indian | Munch your way to a healthy heart! A lip-smacking combination of carrots, cucumber and cooked rajma beans dressed in mint, honey and a dash of lemon juice as well. This tangy dressing is not only healthier but also much tastier than many an oily, fat laden dressing! All the key ingredients in this salad are fibre rich, and so help reduce bad LDL cholesterol. If you are planning to make the Rajma, Cucumber and Carrot Salad, soak and cook the rajma earlier, so that you can toss it up in a jiffy. | [Combine all the ingredients for the salad in a bowl, toss well and refrigerate for at least 1 hour., Just before serving, add the mint dressing and toss well., Serve immediately.] | [Energy, 68 cal, Protein, 2.1 g, Carbohydrates, 14.9 g, Fiber, 2.9 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 15 mg] | rajma-cucumber-and-carrot-salad-5559r |
| rcp1539 | Rajma Curry, Punjabi Rajma Masala Recipe | NA | Vegan | [boiled rajma (kidney beans), chopped tomatoes, oil, grated onions, garlic-ginger-green chilli paste, chilli powder, salt] | 10 mins | 15 mins | [Punjabi Dals | Punjabi Kadhis, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Popular Dals from all over India, Indian Party, Non Stick Kadai Veg, Vegan] | 4Makes 4 servings | Punjabi | rajma curry recipe | Punjabi rajma masala | healthy rajma curry | restaurant style rajma masala | with 24 amazing images. Rajma curry is also called rajma masala, Punjabi rajma recipe or rajma recipe in different parts of India. Rajma curry and rice, no meal can be more satiating. This famous combination of rajma curry recipe + chawal is a complete one meal dinner and healthy protein for Vegetarians as it’s a cereal and pulse combination. Made from rajma, tomatoes, onions and spices makes this a healthy Rajma Curry recipe. Rajma is a complex carb and rich in Fibre which helps in lowering cholesterol levels. Rajma is rich in potassium which is critical for those with high blood pressure as it lessens the impact of sodium. Eating rajma is good for diabetics due to being a fiber rich food. Some tips for Punjabi rajma masala. 1. Add the rajma. Also you can make use of canned kidney beans. 2. Add the tomato pulp and salt. The addition of salt right after tomatoes help in quick cooking of them. 3. The gravy of rajma curry should not be watery and neither be too thick. If required, mash few rajmas lightly to achieve the perfect consistency for Rajma Masala. Filling and nutritious, Rajma curry turns out beautifully when Rajma is cooked in a thick tomato pulp with only basic spices. This Rajma curry is a favourite in Punjab and very popular amongst all age groups. My kids love Punjabi Rajma Curry with some ladi pav and loads of raw onions on the side. Enjoy how to make rajma curry recipe | Punjabi rajma masala | healthy rajma curry | restaurant style rajma masala | with detailed step by step photos and video below. | [To make rajma curry, combine the tomatoes and 1 cup of water in a deep non-stick kadhai and cook on a medium flame for 8 to 10 minutes or till the tomatoes turn soft, while stirring occasionally., Allow them to cool slightly and blend in a mixer to a smooth pulp. Keep aside., Heat the oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 2 to 3 minutes., Add the garlic-ginger-green chilli paste, chilli powder and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes., Add the rajma, tomato pulp and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve the rajma curry hot.] | [Energy, 207 cal, Protein, 6.4 g, Carbohydrates, 19 g, Fiber, 2.6 g, Fat, 11.7 g, Cholesterol, 0 mg, Sodium, 11.1 mg] | rajma-curry--punjabi-rajma-masala-recipe-1539r |
| rcp33277 | Rajma Dhokla | Snacks | NA | [rajma (kidney beans), ginger (adrak) paste, green chilli paste, sugar, salt, fruit salt, oil, oil, asafoetida (hing), mustard seeds ( rai / sarson), curry leaves (kadi patta), green chutney] | 5 mins | 12 mins | [Gujarati Farsans, Gujarati Breakfast, Breakfast Dhokla, Picnic, Steamer, Healthy Dhokla Recipes, Which Dhoklas are healthy, Kitty Party Snacks] | 14Makes 14 pieces | Gujarati | This awesome recipe brings together a healthy ingredient with a healthy cooking method, and all in an extremely tasty way! A true tempter, the Rajma Dhokla looks appealing and tastes great. It is also quite easy to make, as you just need to soak the rajma and blend with the other ingredients to get the batter. Then, it’s as simple as steaming and tempering. There is no fermentation required. So, you can just soak the rajma overnight and prepare these yummy dhoklas in the morning for breakfast. Your kids will enjoy having this tasty snack, and so will you! Besides green chutney you can also try other chutneys to serve with the Rajma Dhoklas, like Tomato Coconut Chutney, Ginger Chutney and Coriander Onion Chutney Enjoy how to make Rajma Dhokla recipe with detailed step by step photos. | [To make the rajma dhokla recipe, first clean, wash and soak the rajma overnight., Drain the rajma and blend in a mixer using enough water to make a smooth batter. (approx. ½ cup), Add the ginger paste, green chilli paste, sugar and salt and mix well. Keep aside., Just before steaming, add the fruit salt to the rajma batter and 2 tsp of water over it., When the bubbles form, mix gently., Pour the batter immediately into a greased 175 mm. (7") diameter thali and shake the thali clockwise to spread it evenly., Steam in a steamer for 10 to 12 minutes on medium flame or till the dhoklas are cooked. Keep aside., Cool slightly and cut into square pieces., Heat the oil in a small non-stick pan and add the , asafetida and mustard seeds. When the seeds crackle, add the curry leaves and sauté on a medium flame for few seconds., Pour the tempering over the prepared dhoklas and spread it evenly., Serve the rajma dhokla immediately with green chutney.] | [Energy, 72 cal, Protein, 4 g, Carbohydrates, 7.4 g, Fiber, 1.2 g, Fat, 2.9 g, Cholesterol, 0 mg, Sodium, 17 mg] | rajma-dhokla-33277r |
| rcp32761 | Rajma Galouti Kebab ( Kebabs and Tikkis Recipes) | NA | Veg | [oil, sliced onions, ghee, chopped ginger (adrak), chopped green chillies, turmeric powder (haldi), paneer, soaked , boiled and lightly mashed rajma, boiled , peeled and mashed potatoes, chopped coriander (dhania), salt, garam masala, oil] | 10 mins | 30 mins | [Vegetarain Kebabs, Deep-fried Indian Starters, Saute, Deep Fry, Iftar Recipes for Ramadan / Ramzan, Kebab Party, Kadai Veg] | 5Makes 5 kebabs (5 kebab ) | Indian | A delectable vegetarian version of the traditional galouti kebab, where meat has been replaced with rajma. | [Heat the oil in a kadhai on a medium flame and deep-fry the onions till they are golden brown. Drain on absorbent paper and keep aside., Heat the ghee in a pan, add the ginger and green chillies and sauté for 30 seconds., Add all the remaining ingredients except the oil and cook for 3-4 minutes., Divide the mixture into 5 equal portions and shape each portion into flat, round kebabs., Heat the oil in a kadhai on a medium flame and deep-fry the kebabs till golden brown in colour from both sides. Drain on absorbent paper and serve hot.] | [Energy, 167 cal, Protein, 3.3 g, Carbohydrates, 8.2 g, Fiber, 0.5 g, Fat, 13.5 g, Cholesterol, 0 mg, Vitamin A, 187.9 mcg, Vitamin B1, -0.1 mg, Vitamin B2, -0.1 mg, Vitamin B3, 0.1 mg, Vitamin C, 4.6 mg, Folic Acid, 2.9 mcg, Calcium, 86.4 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 2.2 mg, Potassium, 47.1 mg, Zinc, 0.3 mg] | rajma-galouti-kebab--kebabs-and-tikkis-recipes-32761r |
| rcp32610 | Rajma Kebab (100 Calorie Snacks) | Snacks | Veg | [boiled rajma (kidney beans), oil, chopped onions, chopped ginger (adrak), chopped green chillies, chopped coriander (dhania), salt, turmeric powder (haldi), garam masala, besan (bengal gram flour), green chutney] | 25 mins | 15 mins | [Punjabi Swadisht Nashta, Vegetarain Kebabs, Low Calorie Indian Snacks, Diwali, Diwali Snacks, Tava, Pregnancy Snacks] | 8Makes 8 kebabs | Punjabi | rajma kebab recipe | rajma galouti kebab | red kidney beans tikki | with 23 amazing images. rajma kebab are a protein rich Indian vegetarian kebab made with rajma and spices. Learn how to make rajma kebab recipe | rajma galouti kebab | red kidney beans tikki | Here is a low-fat version of the famous rajma kebab made within minutes in your own kitchen with minimal oil. With green chillies, ginger and garam masala to impart a lip-smacking flavour, this toothsome kebab of protein-packed rajma is a delight to savour. Tasty and flavorful rajma galouti kebab made from kidney beans, spices and herbs. These delicious kebabs are also vegan and gluten free and makes for a excellent snack or a meal. These red kidney beans tikki tastes absolutely delicious with parathas (flatbreads) and green chutney for a meal or can be packed in tiffins or served as starters. You can make wraps or sandwiches too. pro tips to make rajma kebab: 1. If you find difficulty while shaping the kebab, add little crumbled paneer in the mixture and mix well. 2. Instead of chopped ginger and green chillies you can use ginger green chilli paste also to make this kebab. 3. You can also air fry them or bake them. Enjoy rajma kebab recipe | rajma galouti kebab | red kidney beans tikki | with detailed step by step photos. | [To make rajma kebab, heat 1 tsp oil in a broad non-stick pan, add onions and sauté on a medium flame till they turn translucent., Add ginger and green chillies and sauté on a medium flame for another 30 seconds., Add the rajma, coriander, salt, turmeric powder, garam masala and besan, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Remove in a bowl and keep aside to cool slightly., Divide the mixture into 8 equal portions and shape each portion into 50 mm. (2”) oval flat kebab., Cook each kebab on a non-stick tava (griddle) using 1 tsp of oil till they turn golden brown in colour from both the sides., Serve the rajma kebab hot with green chutney.] | [Energy, 48 cal, Protein, 2.2 g, Carbohydrates, 6.5 g, Fiber, 0.9 g, Fat, 1.5 g, Cholesterol, 0 mg, Sodium, 3.2 mg] | rajma-kebab-100-calorie-snacks-32610r |
| rcp40759 | Rajma Mayonnaise | NA | NA | [boiled rajma (kidney beans), cornflour, milk, sugar, chopped garlic (lehsun), red chilli, vinegar, salt freshly ground black pepper (kalimirch), oil] | 15 mins | 4 mins | [Indian Dips / Sauces, High Tea Party, Western Party, Island Party, Non-stick Pan] | 2Makes 1.50 cups (21 tbsp ) | Indian | A level beyond the ordinary, this Rajma Mayonnaise is an innovative dip made by blending cooked rajma with spices, vinegar and oil. A mixture of milk and cornflour is used to balance the flavours and thicken the blend into a luscious paste that can be served as a dip with chips or used as a spread for Sandwiches and Burgers . This lip-smacking Rajma Mayonnaise can be stored in the refrigerator in an airtight container for around 2 days, so you can make a small batch and use it as and when required. | [Combine ½ cup of milk and cornflour in a bowl, mix well and keep aside., Heat the remaining ½ cup of milk and sugar, mix well and bring to a boil., Once boiled, add the milk-cornflour-milk mixture, mix well using a whisk and cook on a medium flame for 2 to 3 minutes, or till thick and forms a dough, while stirring continuously keep aside., Combine the rajma, garlic, red chillies and ¼ cup of water in a mixer and blend till smooth., Add the cornflour-milk dough mixture and blend again till smooth., Transfer the mixture into a deep bowl, add the vinegar, salt and pepper and mix well., Gradually add the oil, while beating it with an electric beater till all the oil is absorbed and till it is light and fluffy., Serve immediately or store in an air-tight container in the refrigerator.] | [Energy, 45 cal, Protein, 0.9 g, Carbohydrates, 3 g, Fiber, 0.3 g, Fat, 3.1 g, Cholesterol, 1.5 mg, Sodium, 1.9 mg] | rajma-mayonnaise-40759r |
| rcp3116 | Rajma Paratha | Dinner | Veg | [whole wheat flour (gehun ka atta), oil, salt, rajma (kidney beans), chopped onions, grated ginger (adrak), chopped garlic (lehsun), chopped tomatoes, turmeric powder (haldi), chilli powder, coriander (dhania) powder, curd (dahi), chopped coriander (dhania), oil, salt, spring onions, oil, tomato corn chutney] | 15 mins | 40 mins | [Punjabi roti recipes | Punjabi parathas, Breakfast Theplas, Parathas, One Dish Vegetarian Meals, One Meal Dinner, Stuffed Veg Parathas, All-in-one Parathas, Indian Tawa] | 4Makes 4 servings (4serving ) | Punjabi | rajma paratha recipe | stuffed rajma paratha | healthy kidney beans paratha | with 50 amazing images. rajma paratha is a Punjabi paratha which can be had for breakfast also. Learn to make healthy kidney beans paratha. rajma paratha has a healthy stuffing of onions, tomatoes, garlic, Indian spices and the addition of curds gives it a nice sour taste. The rajma paratha is nothing short of a wholesome meal, so you can just serve with curds and pickles, sit back and enjoy the meal with your loved ones. If some of the stuffing remains, you can use it the next day to make delicious grilled sandwiches. What we love about the paratha is that it is made from whole wheat flour which is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Rajma used in the paratha is super healthy. One cup of cooked rajma has 26.2% of your daily Magnesium requirements. Rajma is a complex carb and rich in Fibre which helps in Lowering Cholesterol levels, rich in Potassium which is critical for those with High Blood Pressure as it lessens the impact of sodium. So rajma paratha is good for diabetics, heart patients and high blood pressure patients. Just watch the amount of oil and salt in the recipe. Enjoy rajma paratha recipe | stuffed rajma paratha | healthy kidney beans paratha | with step by step photos. | [Combine all the ingredients and knead into a soft dough using enough water., Divide the dough into 4 equal portions., Roll out each portion into a 200 mm. (8") diameter circle., Cook each chapati lightly on both sides on a hot tava (griddle) and keep aside., Drain the kidney beans, add 2 cups of water and pressure cook for 4 to 5 whistles till the rajma is overcooked., Drain any excess liquid and keep aside., Heat the oil in a pan, add the onions, ginger and garlic and saute till the onions are light brown in colour., Add the tomatoes, turmeric powder, chilli powder, coriander powder and salt and cook till the oil separates., Add the cooked beans and mix well., Add the curds and continue cooking till the mixture is dry., Add the coriander and mix well. Keep aside to cool slightly. Divide into 4 equal portions., To make rajma paratha, place one chapati on a dry surface and spread one portion of the rajma filling in the centre of the chapati., Sprinkle some spring onions., Bring in all sides of the chapati towards the centre to enclose the filling and make a square paratha., Seal the edges with a little water., Repeat to make 3 more parathas., Cook on both sides, using a little oil till the parathas are golden brown., Serve the rajma paratha hot with tomato corn chutney.] | [Energy, 302 cal, Protein, 9.8 g, Carbohydrates, 35.2 g, Fiber, 5.8 g, Fat, 13.9 g, Cholesterol, 11 mg, Sodium, 128.2 mg] | rajma-paratha-3116r |
| rcp4309 | Rajma Saagwala | NA | Veg | [rajma (kidney beans), chopped green chawli (amaranth) leaves, oil, cumin seeds (jeera), chopped green chillies, chopped ginger (adrak), chopped garlic (lehsun), chopped onions, turmeric powder (haldi), salt] | 15 mins | 8 mins | [Punjabi Sabzis, Semi-Dry Sabzis, Leafy Vegetable Sabzis, Traditional Indian Sabzis, Indian Party, Vitamin A Rich, Beta Carotene, Retinol, Preconception Indian Recipes] | 4Makes 4 servings | Punjabi | rajma saagwala recipe | rajma and chawli sabzi | Indian style kidney beans and amaranth leaves stir fry | with 21 amazing images. Indian style kidney beans and amaranth leaves stir fry made using red kidney beans and amaranth with minimal spices. Learn how to make rajma saagwala recipe | rajma and chawli sabzi | Indian style kidney beans and amaranth leaves stir fry | rajma saagwala a nutritious protein and fibre rich sabzi that's delicately flavoured. rajma and chawli sabzi features a unique combination of veggies, simply but tastily flavoured with everyday ingredients. Iron-rich chawli leaves come together with rajma, which gives not just more nutrition but also a good texture and taste to the subzi. As we all know, Amaranth leaves are super loaded with tons of nutrients, also rajma which has a good amount of protein and fibre which makes this sabzi a very healthy side dish for phulkas or paratha to be packed in lunchbox for kids. Tips to make rajma saagwala: 1. You can cook the rajma in advance and keep in the fridge. 2. Instead of amaranth leaves you can use palak or fenugreek. 3. Instead of refined oil you can use olive oil to make the sabzi healthier. Enjoy rajma saagwala recipe | rajma and chawli sabzi | Indian style kidney beans and amaranth leaves stir fry | with detailed step by step images. | [To make rajma saagwala, heat the oil and add the cumin seeds. When they crackle, add the green chillies, ginger, garlic and onions and sauté for 4 to 5 minutes., Add the amaranth leaves, rajma, turmeric powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve the rajma saagwala hot with parathas.] | [Energy, 115 cal, Protein, 6.6 g, Carbohydrates, 16.4 g, Fiber, 3.1 g, Fat, 2.5 g, Cholesterol, 0 mg, Sodium, 118.4 mg] | rajma-saagwala-4309r |
| rcp33039 | Rajma Saagwala ( Weight Loss After Pregnancy ) | NA | NA | [oil, cumin seeds (jeera), chopped green chillies, chopped ginger (adrak), chopped garlic (lehsun), chopped onions, chawli (cow pea) leaves, rajma (kidney beans), turmeric powder (haldi), sugar, salt, low-fat milk] | 15 mins | 15 mins | [Semi-Dry Sabzis] | 4Makes 4 servings | NA | Rajma saagwala, the goodness of kidney beans and amaranth leaves comes together to provide a low-calorie, iron and protein laden recipe. The kidney beans ought to be well-cooked to prevent any gastric problems for mother and baby. | [Heat the oil in a non-stick kadhai and add the cumin seeds., When the seeds crackle, add the green chillies, ginger, garlic and onions, mix well and sauté on a medium flame till the onions turn golden brown in colour. Sprinkle a little water to avoid the onions from burning., Add the amaranth leaves, rajma, turmeric powder, sugar and salt, mix well and cook on a medium flame for 10 minutes, stirring once in between., Add the milk, mix well and simmer for 2 minutes. Serve hot with rotis.] | [Energy, 128 calories, Protein, 7.1 gm, Carbohydrates, 17.2 gm, Fat, 3.1 gm, Fibre, 1.5 gm, Zinc, 1.0 mg] | rajma-saagwala--weight-loss-after-pregnancy--33039r |
| rcp22203 | Rajma Saagwala ( Zero Oil Recipe) | NA | Veg | [rajma (kidney beans), salt, cumin seeds (jeera), green chillies , chopped, chopped ginger (adrak), chopped garlic (lehsun), chopped onions, chawli (cow pea) leaves, turmeric powder (haldi), low fat milk, sugar] | 15 mins | 20 mins | [Punjabi Sabzis, Subzis with Beans or Sprouts, Low Cal Subzis, Indian Pressure Cooker, Healthy Pressure Cooker, Pressure Cooker Vegetables, Non Stick Kadai Veg] | 4Makes 4 serving | Punjabi | Rajma's versatility needs no introduction. It fits beautifully into quite a range of recipes! Here it combines with healthy amaranth leaves, which are rich in fibre, folic acid and vitamin C. Rajma Saagwala, Mixed Veggie Raita and Phulkas makes a simple hearty mini meal. | [Wash and drain the rajma. Pressure cook them with 1 cup of water and salt for 2 to 3 whistles., Allow the steam to escape before opening. Drain, discard the water and keep aside., Heat a non-stick kadhai on a medium flame and when hot, add the cumin seeds., Dry roast for about 30 seconds and then add the green chillies, ginger, garlic and onions and cook while stirring continuously till the onions turn brown., Add the rajma, amaranth leaves and turmeric powder and mix well., Add the milk and sugar and simmer for 5 to 7 more minutes., Serve hot.] | [Energy, 88 cal, Protein, 5.8 g, Carbohydrates, 15.3 g, Fiber, 1.8 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 55.6 mg] | rajma-saagwala--zero-oil-recipe-22203r |
| rcp3097 | Rajma Salad for Toddlers | NA | NA | [boiled rajma (kidney beans), chopped cucumber, chopped tomatoes, lemon juice, cumin seeds (jeera) powder, salt] | 10 mins | 0 mins | [Recipes for Toddlers (1-3 Years), Protein rich food for kids, Kids Calcium Rich Indian recipes, Healthy Indian Salads] | 1Makes 1 cup | Indian | rajma salad for toddlers recipe | healthy kidney bean salad for toddlers | kidney bean recipe for 1 year old | healthy salad for kids | with 11 amazing images. Rajma salad for toddlers is probably an adventurous salad for toddlers, but children these days enjoy eating chat-pata food even at this age. So, they will love the combination of crunchy, juicy, tangy veggies with cooked rajma, with a dash of lemon and spice in healthy kidney bean salad for toddlers. Learn how to make healthy salad for kids. To make rajma salad for toddlers, soak the rajma overnight. Next day cook it till well done and then add all the other ingredients - cucumber, tomatoes, cumin seeds, lemon juice and salt. Just mix and toss. This protein and calcium rich Rajma Salad for Toddlers can also be taken along when you go on an outing, so that the child has something tasty and satiating to munch on. Never use chopped green chillies at this age. Lemon and jeera powder are sufficient to safely impart a fascinating flavour to the Rajma Salad for Toddlers. Enjoy how to make rajma salad for toddlers recipe | healthy kidney bean salad for toddlers | kidney bean recipe for 1 year old | healthy salad for kids with detailed step by step photos below. | [Combine all the ingredients in a deep bowl and toss well., Serve the rajma salad for toddlers immediately., If you wish, you can also mash the rajma slightly to make it easier for baby to eat.] | [Energy, 142 cal, Protein, 8.8 g, Carbohydrates, 25.1 g, Fiber, 3.4 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 9.1 mg] | rajma-salad-for-toddlers-3097r |
| rcp4646 | Rajma Salad, Healthy Rajma Salad | NA | NA | [boiled rajma (kidney beans), chopped tomatoes, sliced onions, chopped spring onion greens, shredded iceberg lettuce, olive oil, lemon juice, salt] | 10 mins | 0 mins | [Indian Salads with dressing, Wholesome Salads (Salads that make a meal), Indian Cancer Patients, Cancer Salads] | 4Makes 4 servings | Indian | rajma salad recipe | healthy rajma salad | Indian style kidney bean salad | with amazing images. rajma salad recipe is a fairly quick salad to make. The ingredients to make rajma salad are rajma, onions, tomatoes, spring onions, shredded lettuce and an olive oil dressing. Once you have soaked and boiled the rajma for kidney bean salad, all you need to do is throw in some chopped veggies and a dash of lime and pepper for spice. Serve rajma salad fresh to avoid sogginess, and enjoy the blend of textures and flavours in every mouthful. See why we think this is a healthy rajma salad? One cup of cooked kidney beans (rajma) has 26.2% of your daily magnesium requirements. Rajma is a complex carb and rich in Fibre which helps in Lowering Cholesterol levels. Vegetables that will add fibre. Olive oil is one of the healthiest oil you can opt for. It has around 77% of MUFA. The Rajma Salad is an iron-rich option that will enhance your haemoglobin levels and prevent anaemia. Learn to make rajma salad recipe | healthy rajma salad | Indian style kidney bean salad | with step by step photos below. | [To make rajma salad, combine all the ingredients for the salad in a bowl, toss well and refrigerate for at least 1 hour., Just before serving, add the dressing and toss well., Serve the healthy rajma salad immediately., You can also make this salad in indian style by replacing the dressing with 2 tbsp chopped coriander, ½ tsp finely chopped green chillies and 1 tsp lemon juice.] | [Energy, 146 cal, Protein, 6.1 g, Carbohydrates, 18.1 g, Fiber, 1.9 g, Fat, 5.5 g, Cholesterol, 0 mg, Sodium, 9.5 mg] | rajma-salad-healthy-rajma-salad-4646r |
| rcp4627 | Rajma Soup, Kidney Bean Soup Recipe | NA | NA | [soaked rajma (kidney beans), oil, chopped onions, garlic (lehsun) cloves, chopped tomatoes, chilli powder, salt, lemon juice, chopped yellow capsicum, capsicum, chopped spring onion greens] | 10 mins | 25 mins | [Indian Party, Pressure Cooker, Non-stick Pan, Senior Citizen, Vitamin B6 Diet, Omega 6 Fatty Acids, B Vitamins] | 4Makes 4 servings | Indian | rajma soup recipe | kidney bean soup | healthy Indian rajma soup | rajma soup for weight loss | with 33 amazing images. rajma soup recipe | kidney bean soup | healthy Indian rajma soup | rajma soup for weight loss is a satiating protein rich soup. Learn how to make kidney bean soup. To make rajma soup, heat the oil in a pressure cooker, add the onions and garlic and sauté on a medium flame for 1 to 2 minutes. Add the tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the rajma, chilli powder, salt and 2 cups of water, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Blend in the pressure cooker using a hand blender for the rajma soup. Since there is a lot of liquid a hand blender works best. If you want to use a mixer then cool completely. Blend to a smooth puree. Add ½ cup water and mix well. Bring to a boil and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the lemon juice and mix well. Add yellow capsicum, green capsicum and spring onions greens. Serve rajma soup hot. This savoury kidney bean soup meets your iron and protein requirement through the tasty rajma in a perfect way. On the other hand, the vitamin C from the tomatoes, capsicum and lemon juice helps in the absorption of iron during digestion. This healthy Indian rajma soup is a thick soup with just 68 calories per serving. It is perfect to enjoy in between meals and also a light dinner with baby spinach and apple salad in curd lemon dressing. With only 9.2 g of carbs per serving, this rajma soup for weight loss is a wise choice for diabetics too. With no cholesterol from this soup, it can be added a healthy heart menu as well. For senior citizens avoid the topping, so they can enjoy hot thick soup. Tips for rajma soup. 1. Remember not to brown the onions. Just fry them lightly. 2. Two types of kidney beans are available in India. There are the Kashmiri beans which are the small ones. You also get large kidney beans. You can use either of the beans to make this soup. 3. Adding chilli powder is optional. Use a hand mixer to blend the soup as there is a lot of liquid to blend. 4. Also you can use a hand mixer when the soup is hot and you don't have to wait 15 minutes to cool the rajma soup. Never put any hot liquid in a mixer if you want to use it for this recipe. 5. Don't strain the soup as you will lose the fibre. Enjoy rajma soup recipe | kidney bean soup | healthy Indian rajma soup | rajma soup for weight loss | with step by step photos. | [To make rajma soup, heat the oil in a pressure cooker, add the onions and garlic and sauté on a medium flame for 1 to 2 minutes., Add the tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the rajma, chilli powder, salt and 2 cups of water, mix well and pressure cook for 4 whistles., Allow the steam to escape before opening the lid., Blend in the pressure cooker using a hand blender for the rajma soup. Since there is a lot of liquid a hand blender works best. If you want to use a mixer then cool completely. Blend to a smooth puree., Add ½ cup water and mix well., Bring to a boil and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the lemon juice and mix well., Add yellow capsicum, green capsicum and spring onions greens., Serve rajma soup | kidney bean soup | healthy indian rajma soup | hot.] | [Energy, 68 cal, Protein, 2.6 g, Carbohydrates, 9.2 g, Fiber, 1.5 g, Fat, 2.3 g, Cholesterol, 0 mg, Sodium, 8.4 mg] | rajma-soup-kidney-bean-soup-recipe-4627r |
| rcp30813 | Rajma Spinach Cheese Paratha | BreakFast | NA | [whole wheat flour (gehun ka atta), salt, rajma (kidney beans), salt, oil, chopped garlic (lehsun), chopped onions, chopped capsicum, chopped tomatoes, shredded spinach (palak), chilli powder, cumin seeds (jeera) powder, whole wheat flour (gehun ka atta), grated processed cheese, oil] | 15 mins | 25 mins | [Punjabi Breakfast, Indian Party, Healthy Foods for Kids, Kids Tiffin Box, Kids After School, Kids High Energy Indian Foods, Kids Weight Gain] | 6Makes 6 parathas | Punjabi | Once your kids have tasted this paratha, you will surprised to see rajma and spinach rise to the top of their favourite ingredients list! Indeed, this innovative Rajma Spinach Cheese Paratha is a scrumptious treat that your kids will love to the core, thanks to the punchy taste of capsicum, onions and tomatoes and the interesting mouth-feel of the beans and spinach. Let’s not forget the appealing taste and texture of cheese, which makes this paratha a super-hit! A combination of protein and calcium-rich ingredients helps strengthen your kids’ bones, making this tasty treat a healthful one too. Just take care to limit the amount of oil used to cook these parathas in order to keep the health quotient on the higher side. | [Combine the wheat flour and salt in a bowl and knead into a soft dough using enough water. Keep aside., Combine the rajma, little salt and enough water in a pressure cooker and pressure cook for 5 whistles. Drain well., Mash the rajma slightly using a potato masher. Keep aside., Heat the oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 1 minute., Add the capsicum and sauté on a medium flame for 1 minute., Add the tomatoes, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the spinach, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the rajma mixture, chilli powder, cumin seeds powder and salt, mix well and cook on a medium flame for 1 minute. Keep aside., Divide the rajma and spinach mixture into 6 equal portions. Keep aside., Divide the dough into 6 equal portions., Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling., Place a portion of the rajma and spinach mixture on one half of the paratha, sprinkle 1 tbsp of cheese evenly over it and fold into a semi-circle., Fold again to get a triangle., Roll again lightly into a thick triangle, using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the paratha, using ½ tsp of oil, till golden brown spots appear on both the sides., Repeat steps 3 to 7 to make 5 more parathas., Serve immediately.] | [Energy, 155 cal, Protein, 6 g, Carbohydrates, 17.7 g, Fiber, 2.8 g, Fat, 6.9 g, Cholesterol, 9 mg, Sodium, 120.5 mg] | rajma-spinach-cheese-paratha-30813r |
| rcp35031 | Rajma Tikki Satay with Spring Onion Dip | Snacks | Veg | [low-fat curds (dahi), chopped spring onions, chopped garlic (lehsun), chopped green chillies, cumin seeds (jeera) powder, sugar, mustard (rai / sarson) powder, salt, oil, onion, chopped ginger (adrak), chopped green chillies, turmeric powder (haldi), boiled and drained rajma (kidney beans), boiled , peeled and mashed potatoes, grated low-fat paneer (cottage cheese), chopped coriander (dhania), garam masala, salt, cornflour, oil, onion cubes, tomato cubes, chaat masala, dried fenugreek leaves (kasuri methi)] | 15 mins | 20 mins | [Punjabi Swadisht Nashta, Frozen Foods, Indian Freezer Recipes, Low Calorie Indian Snacks, Tikki Recipes, Collection of Tikki, Saute, Non-stick Pan, healthy Indian grilled vegetables] | 10Makes 10 satays | Punjabi | A traditional Punjabi tikki morphs into an innovative low-cal satay when combined with veggies and paneer. As a cross-cultural touch, i have included my favourite spring onion dip in this recipe. At 44 calories per satay, we suggest a serving size of two. | [Heat 1 tsp of oil in a broad non-stick pan, add the onions and sauté on a medium flame till they turn golden brown in colour. Keep aside., Heat ¼ tsp of oil in another non-stick pan, add the ginger and green chillies and sauté on a medium flame for 30 seconds., Add the sautéed onions and all the remaining ingredients including, except the cornflour, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously., Cool slightly, add 1½ tbsp of cornflour and mix well., Divide the mixture into 10 equal portions and roll each portion into a 37 mm. (1½”) flat round tikki., Roll each tikki evenly in the remaining cornflour till they are evenly coated from both the sides., Cook all the tikkis on a non-stick tava (griddle), using the remaining ¾ tsp of oil, till the tikkis turn golden brown in colour from both the sides., Heat the oil in a broad non-stick pan, add the onions and tomatoes and sauté on a medium flame for a minute., Add the chaat masala and dried fenugreek leaves and sauté on a medium flame for another minute. Keep aside., Thread a piece of an onion, tomato, onion and a tikki followed again by a piece by onion, tomato and onion on a small satay stick., Repeat the same with the remaining ingredients to make 9 more satays., Serve immediately with spring onion dip.] | [Energy, 61 cal, Protein, 2.5 g, Carbohydrates, 8.5 g, Fiber, 0.8 g, Fat, 2 g, Cholesterol, 0 mg, Sodium, 20.3 mg] | rajma-tikki-satay-with-spring-onion-dip-35031r |
| rcp32618 | Rajma Tikki Wrap ( Wraps and Rolls) | NA | Veg | [sliced onions, ghee, chopped ginger (adrak), chopped green chillies, turmeric powder (haldi), boiled rajma (kidney beans), mashed potatoes, crumbled paneer (cottage cheese), chopped coriander (dhania), garam masala, salt, cornflour, cornflour, oil, grated carrot, chopped spring onions whites, chaat masala, rotis, lettuce, mayonnaise] | 20 mins | 20 mins | [Course, Advanced Recipes, Indian Rolls, Veg Roll, Deep Fry, Kadai Veg, Advanced Wraps] | 4Makes 4 wraps | Indian | A traditional punjabi starter transforms into an exotic and innovative wrap when combined with fresh veggies like spring onion whites, lettuce and carrots. The addition of mayonnaise binds the flavours of this wrap, and enhances its appeal. To avoid the rajma tikkis from turning soggy, ensure that you drain the cooked rajma and leave it aside in the sieve for at least five minutes, so they become completely dry. Also, don’t forget to coat the tikkis with corn flour. | [Heat the oil in a kadhai and deep-fry the onions on a medium flame till they are golden brown in colour. Drain on absorbent paper and keep aside. Keep the kadhai aside to deep-fry the tikkis later., Heat the ghee in a broad pan, add the ginger and green chillies and sauté for 30 seconds., Add the turmeric powder, rajma, potatoes, paneer, fried onions, coriander, garam masala and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously., Cool slightly, add the cornflour and mix well., Divide the mixture into 8 equal portions and shape each portion into 50 mm (2”) oval tikkis., Roll each tikki in cornflour in such a way that the tikkis are evenly coated from both the sides., Heat the remaining oil in the same kadhai and deep-fry the tikkis on a medium flame till they are golden brown in colour from all the sides. Drain on absorbent paper and keep aside., Combine the carrots, spring onion whites and chaat masala in a bowl, mix well and keep aside., Place a roti on a clean dry surface and arrange ¼ cup of lettuce in a single row in the centre of the roti., Place 2 tikkis and arrange ¼th of the carrot-spring onion white mixture over it., Finally spread 1½ tbsp of mayonnaise over it and roll it up tightly., Repeat with the remaining ingredients to make 3 more wraps., Wrap a tissue paper around each wrap and serve immediately.] | [Energy, 472 cal, Protein, 10.3 g, Carbohydrates, 56 g, Fiber, 6.7 g, Fat, 25.3 g, Cholesterol, 0 mg, Sodium, 233.6 mg] | rajma-tikki-wrap---wraps-and-rolls-32618r |
| rcp42201 | Rajma Vegetable Salad, Healthy Indian Rajma Lunch Salad | Lunch | NA | [cooked rajma (kidney beans), capsicum cubes, baby spinach, rocket leaves (arugula), carrot juliennes, chopped spring onions, cherry tomatoes, alfalfa sprouts, extra virgin olive oil, dry red chilli flakes (paprika), dried oregano, salt] | 15 mins | 0 mins | [Wholesome Salads (Salads that make a meal), Indian Tiffin Box, Lunch box, Dabba, Kids Weight Loss, Calcium Rich Indian Recipes, Potassium Rich, Arthritis Diet, Healthy Indian Salads with healthy dressing] | 1Makes 1 servings | Indian | rajma vegetable salad recipe | healthy kidney beans salad with rocket leaves, baby spinach and tomatoes | Indian rajma lunch salad | with 33 amazing images. rajma vegetable salad recipe | healthy kidney beans salad with rocket leaves, baby spinach and tomatoes | Indian rajma lunch salad is a healthy bowlful to satiate at lunch time. Learn how to make healthy kidney beans salad with rocket leaves, baby spinach and tomatoes. To make rajma vegetable salad, combine all the ingredients in a lunch box and mix well. Carry the dressing in a separate small container. Just before serving, add the dressing and toss well. Serve immediately. Occasionally, all of us feel like skipping our regular staples and opting for a salad lunch instead. With health-consciousness on the rise, some people are even doing it on a regular basis. The Indian rajma lunch salad is one such one-dish meal, which is so tasty that you will not miss your regular food. Bursting with flavour and loaded with multi-textured ingredients, this salad is very satiating too. It has a good mix of beans and veggies, laced with a flavour-packed, olive oil based dressing. Olive oil gives you omega-3 fatty acids, while baby spinach and rocket leaves are rich in iron and anti-inflammatory nutrients. Coloured capsicums give you a good dose of Vitamin C, while carrots are good for your eyes and onions prevent cancer. Rajma gives your body the protein it needs to keep your bones healthy, as well as iron to increase haemoglobin levels. With so much of goodness, this Indian rajma lunch salad is enough to satisfy most of your hunger at lunch time. You can also try other salads like Whole Masoor Salad or Roasted Capsicum and Alfa-alfa Sprouts Salad with Peanut Dressing. Tips for rajma vegetable salad. 1. Alfa-alfa sprouts can be replaced with bean sprouts. 2. One teaspoon of lemon juice in the dressing can be flavourful addition to this salad. Enjoy rajma vegetable salad recipe | healthy kidney beans salad with rocket leaves, baby spinach and tomatoes | Indian rajma lunch salad | with step by step photos. | [To make rajma vegetable salad, combine all the ingredients in a lunch box and mix well. Carry the dressing in a separate small container., Just before serving, add the dressing and toss well. Serve the rajma vegetable salad immediately.] | [Energy, 272 cal, Protein, 8.3 g, Carbohydrates, 24.3 g, Fiber, 6 g, Fat, 15.9 g, Cholesterol, 0 mg, Sodium, 34.7 mg] | rajma-vegetable-salad-healthy-indian-rajma-lunch-salad-42201r |
| rcp32688 | Rajma Wrap | NA | Veg | [whole wheat flour (gehun ka atta), oil, salt, whole wheat flour (gehun ka atta), oil, chopped ginger (adrak), chopped garlic (lehsun), turmeric powder (haldi), chilli powder, coriander (dhania), chopped onions, chopped tomatoes, tomato ketchup, boiled rajma (kidney beans), chopped coriander (dhania), salt, curd (dahi), grated cucumber, grated carrot, salt, chilli-garlic chutney, chopped spring onion greens] | 15 mins | 15 mins | [Whole Wheat Recipes, Indian Wraps, Indian Rolls, Veg Roll, Raksha - Bandhan, Mother's Day, Indian Party, Non-stick Pan] | 4Makes 4 wraps | Indian | rajma wrap recipe | rajma wrap with carrot cucumber spread | rajma roti wrap | Indian vegetable wrap | with 36 amazing images. rajma wrap recipe | rajma wrap with carrot cucumber spread | rajma roti wrap | Indian veg wrap is not only tasty, but an ideal one-dish meal. Learn how to make rajma roti wrap. To make rajma wrap recipe, first make the roti. Combine all the ingredients in a deep bowl and knead into soft dough, using enough water. Divide the dough into 4 equal portions and roll out each portion of the dough into a 200 mm. (8”) diameter circle using a little rice flour for rolling. Cook each roti very lightly on a tava (griddle) and keep aside. Then make the stuffing. Heat the oil in a non-stick pan; add the ginger, garlic and onions and sauté on a medium flame till the onions turn translucent. Add the tomatoes, turmeric powder, chilli powder and coriander powder, mix well and cook on a medium flame for 4 to 5 minutes, stirring continuously. Add the rajma, curds, coriander and salt, mix well and cook on a medium till the mixture dries up, stirring continuously. Divide the filling into 4 equal portions and keep aside. Then spread chilli garlic chutney on a roti, place a portion of stuffing, spread ¼ of the dressing and finally sprinkle some spring onion greens and roll it tightly. Serve immediately. Offer them these rajma wrap with carrot cucumber spread with a lip-smacking rajma filling, topped with curd dressing, and watch them relish the experience. The soft rotis with yummy rajma filling is a real treat for taste buds. Every bite of this rajma roti wrap is a delightful experience. The use of Indian masalas bags the credit for this. You can keep the rajma filling and curd spread ready. But remember to make the rotis just before assembling the kidney bean Indian wrap to prevent them from turning chewy. Tips for rajma wrap recipe. 1. Plan the recipe in advance. Remember to soak rajma overnight or at least 8 hours. 2. Pressure the rajma for at least 6 whistles or more so they are well cooked. However, it should not turn mushy. Enjoy rajma wrap recipe | rajma wrap with carrot cucumber spread | rajma roti wrap | Indian veg wrap | with step by step photos. | [Combine all the ingredients in a bowl and knead into a soft dough using enough water. Keep aside., Divide the dough into 4 equal portions and roll out each portion into 200 mm. (8”) diameter circle using a little flour., Heat a non-stick tava (griddle) and lightly cook the rotis on both the sides. Keep aside., Heat the oil in a broad non-stick pan, add the ginger and garlic and sauté on a medium flame for a few seconds., Add the turmeric powder, chilli powder and coriander-cumin seeds powder and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 1 to 2 minutes., Add the tomatoes and 2 tbsp water and sauté on a medium flame for 3 to 4 minutes, while stirring occasionally., Add the tomato ketchup and rajma, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the coriander and salt, mix well and cook on a medium flame for 1 minute. Keep aside., Just before serving, warm a roti on a non-stick tava., Place the roti on a clean dry surface and spread 1/2 tsp of chilli-garlic chutney evenly over it., Place 1/4th of the prepared chatpata rajma filling in a row in the centre of the roti and spread 1/4th of the curd dressing over it., Arrange 1 tbsp of spring onion greens over it and roll up the roti tightly., Repeat with the remaining ingredients to make 3 more chatpata rajma wraps., Serve the chatpata rajma wrap immediately.] | [Energy, 300 cal, Protein, 9.2 g, Carbohydrates, 39.4 g, Fiber, 6.9 g, Fat, 11.8 g, Cholesterol, 3.8 mg, Sodium, 64.6 mg] | rajma-wrap-32688r |
| rcp760 | Rajma, Bean Sprouts and Spring Onion Salad | NA | NA | [soaked and cooked rajma (kidney beans), bean sprouts, chopped spring onion whites greens, chopped tomatoes, lemon juice, salt] | 20 mins | 0 mins | [Low Calorie Indian Salad, Wholesome Salads (Salads that make a meal), Italian Party, Mexican Party, Low Carb Diet, High Fiber, Potassium Rich] | 4Makes 4 servings | Indian | A scrumptious salad that combines the goodness of cooked rajma and bean sprouts with crunchy spring onions and tangy tomatoes. A dash of lemon juice further perks up this salad, making it a zesty treat for your palate! Enjoy the Rajma, Bean Sprouts and Spring Onion Salad chilled, to experience its truly juicy, crunchy texture. For a snacky meal have this salad topped on toasted bread slices or have it wrapped in a roti along with a drizzle of Achari Dip . | [Combine all the ingredients in a deep bowl and toss well., Refrigerate for atleast 1 hour and serve chilled.] | [Energy, 57 cal, Protein, 3.6 g, Carbohydrates, 10.2 g, Fiber, 1.6 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 5.3 mg] | rajma-bean-sprouts-and-spring-onion-salad-760r |
| rcp33041 | Ram Khichdi ( Weight Loss After Pregnancy ) | NA | NA | [yellow moong dal (split yellow gram), rice (chawal), ghee, cumin seeds (jeera), cloves (laung / lavang), (1”) stick cinnamon, bayleaf (tejpatta), cauliflower florets, chopped brinjal, peeled and chopped potatoes, chopped onions, chopped french beans, green peas, turmeric powder (haldi), chilli powder, garam masala, salt] | 15 mins | 20 mins | [Weight Loss after Pregnancy] | 4Makes 4 servings | NA | Ram khichdi, shed extra pounds with this easy-to-make khichdi. The perfect combination of dals and rice makes this khichdi protein-rich. Mixed veggies add loads of essential nutrients – fibre, vitamins, iron, calcium and zinc. Enjoy this spicy one meal wonder with low-fat curds. | [Clean, wash and soak the moong dal and rice in enough water for 10 to 15 minutes. Drain and keep aside., Heat the ghee in a pressure cooker and add the cumin seeds, cloves, cinnamon and bayleaf., When the cumin seeds crackle, add all the vegetables, turmeric powder, chilli powder and garam masala and sauté on a medium flame for 3 to 4 minutes., Add the rice and moong dal, mix well and sauté on a medium flame for another 2 minutes., Add 4 cups of hot water, mix well and pressure cook for 3 to 4 whistles., Allow the steam to escape before opening the lid and mix well. Serve hot.] | [Energy, 194 cal, Protein, 7.8 g, Carbohydrates, 36.9 g, Fiber, 5.1 g, Fat, 1.7 g, Cholesterol, 0 mg, Sodium, 16.2 mg] | ram-khichdi--weight-loss-after-pregnancy--33041r |
| rcp616 | Rangoon Na Vaal ( Gujarati Recipe) | NA | Veg | [rangoon na vaal (broad field beans), oil, carom seeds (ajwain), asafoetida (hing), chilli powder, turmeric powder (haldi), grated jaggery (gur), tamarind (imli) pulp, salt] | 5 mins | 25 mins | [Gujarati Kathols, Traditional Indian Sabzis, Indian Curry recipes, North Indian, South Indian, Diwali, Indian Party, Pressure Cooker, Non Stick Kadai Veg] | 4Makes 4 servings (4serving ) | Gujarati | rangoon na vaal sabzi recipe | broad field beans curry | Gujarati rangoon na vaal sabji | with 28 amazing images. rangoon na vaal sabzi recipe | broad field beans curry | Gujarati rangoon na vaal sabji is a unique sabzi which reinforces the taste of Gujarat. Learn how to make broad field beans curry. To make rangoon na vaal sabzi, wash and soak the rangoon vaal in enough water for 8 to 10 hours. Drain, add enough water and pressure cook for 2 to 3 whistles or till the vaal is cooked. Allow the steam to escape before opening the lid and keep aside. Heat the oil in a non-stick kadhai, add the carom seeds, asafoetida, chilli powder and turmeric powder and sauté on a medium flame for a few seconds. Add the rangoon vaal, ½ cup of water, jaggery, tamarind pulp and salt, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Serve hot. Rangoon na vaal is a wholesome yet effortless preparation of field beans. The use of varied ingredients like jaggery, imli, chilli powder and ajwain imparts a unique sweet and sour tang to this broad field beans curry. If you wish to pamper yourself with a creamy sabzi without the use of cream, there is no better way than to cook yourself some luxuriant Gujarati rangoon na vaal sabji! Serve it with roti, rice and a pickle like methia keri or bhavnagri mirchi to make a wholesome meal. Tips for rangoon na vaal sabzi. 1. Soaking is very indispensable, so plan accordingly. 2. Learn how to make tamarind pulp. Enjoy rangoon na vaal sabzi recipe | broad field beans curry | Gujarati rangoon na vaal sabji | with step by step photos. | [To make rangoon na vaal, wash and soak the rangoon vaal in enough water for 8 to 10 hours., Drain, add enough water and pressure cook for 2 to 3 whistles or till the vaal is cooked., Allow the steam to escape before opening the lid and keep aside., Heat the oil in a non-stick kadhai, add the carom seeds, asafoetida, chilli powder and turmeric powder and sauté on a medium flame for a few seconds., Add the rangoon vaal, ½ cup of water, jaggery, tamarind pulp and salt, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally., Serve the rangoon na vaal hot.] | [Energy, 367 cal, Protein, 20.2 g, Carbohydrates, 55.9 g, Fiber, 15.4 g, Fat, 8.2 g, Cholesterol, 0 mg, Sodium, 83.1 mg] | rangoon-na-vaal--gujarati-recipe-616r |
| rcp42210 | Rasam Dal Vada, South Indian Snack | Snacks | NA | [chana dal (split bengal gram), chopped onions, chopped ginger (adrak), chopped coriander (dhania), chopped curry leaves (kadi patta), chilli powder, asafoetida (hing), turmeric powder (haldi), salt, oil, chopped tomatoes, black peppercorns (kalimirch), coriander (dhania) seeds, cumin seeds (jeera), cloves (laung / lavang) garlic (lehsun), dry red chillies (pandi), turmeric powder (haldi), tamarind (imli) water, salt, oil, mustard seeds ( rai / sarson), asafoetida (hing), curry leaves (kadi patta), chopped coriander (dhania)] | 15 mins | 20 mins | [South Indian Evening Snacks, South Indian Vada, Indian Snacks for Entertaining, Evening Tea Snacks, Kitty Party Snacks, Monsoon Snacks, Evening Snacks] | 5Makes 5 servings | South Indian | Crispy dal vadas dunked in hot rasam, this snack is sure to shake you awake! The tangy, spicy flavour of the rasam complements the texture as well as the taste of the chana dal vadas very well, resulting in a wholly satisfying experience! Here, we show you how to make chana dal vadas as well as rasam, and then how to assemble the Rasam Dal Vada. You can make the vadas earlier but make sure the rasam is piping hot when you dunk the vadas in them. You can also try other South Indian snacks like You can also try other South Indian snacks like Mysore Bonda or Thattai . | [Clean, wash and soak the chana dal in a deep bowl in enough hot water for 2 hours. Drain well., Blend the chana dal in a mixer to a coarse mixture without using any water., Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well., Divide the mixture into 10 equal portions and shape each portion into 50 mm. (2”) diameter round flat vada., Heat the oil in a deep non-stick pan and deep-fry, a few vadas at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside., Combine the tomatoes, black peppercorns, coriander seeds, cumin seeds, garlic, dry red chillies and turmeric powder in a mixer and blend till smooth., Transfer the mixture into a deep bowl, add the tamarind water, salt and 1½ cups of water and mix well. Keep aside., Heat the oil in a deep non-stick pan and add the mustard seeds, asafoetida and curry leaves and sauté on a medium flame for 30 seconds., Add the prepared tamarind- tomato mixture, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Re-heat the rasam, switch off the flame, add the vadas and coriander and mix well. Cover with a lid and keep aside for 30 minutes. Serve.] | [Energy, 204 cal, Protein, 5.9 g, Carbohydrates, 27.3 g, Fiber, 4.1 g, Fat, 8.5 g, Cholesterol, 0 mg, Vitamin A, 234.1 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.7 mg, Vitamin C, 7.4 mg, Folic Acid, 41.4 mcg, Calcium, 39.9 mg, Iron, 2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 26 mg, Potassium, 324.8 mg, Zinc, 0.4 mg] | rasam-dal-vada-south-indian-snack-42210r |
| rcp40389 | Rasam Idli with Rasam, South Indian Rasam Idly | Snacks | Veg | [idlis, coriander (dhania) seeds, whole dry kashmiri red chillies, black peppercorns (kalimirch), toovar (arhar) dal, chana dal (split bengal gram), cumin seeds (jeera), toovar (arhar) dal, chopped tomatoes, tamarind (imli) pulp, turmeric powder (haldi), asafoetida (hing), salt, ghee, mustard seeds ( rai / sarson), curry leaves (kadi patta), chopped coriander (dhania), coconut chutney] | 10 mins | 30 mins | [South Indian, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Evening Tea Snacks, Indian Party, Deep Pan, Gluten Free Veg Indian] | 6Makes 6 plates. | South Indian | rasam idli recipe | South Indian rasam idli with rasam recipe | restaurant style rasam idli | rasam idly | with 51 amazing images. rasam idli recipe | South Indian rasam idli with rasam recipe | restaurant style rasam idli | rasam idly is truly a versatile South Indian snack. Learn how to make South Indian rasam idli with rasam. To make rasam idli, for the rasam powder, combine the coriander seeds, dry red chillies, peppercorns, 1 tsp toovar dal, chana dal and cumin seeds in a small broad non-stick pan and dry roast on a medium flame for 2 to 3 minutes. Keep aside to cool completely. Once cooled, blend in a mixer to a smooth powder. Keep the rasam powder aside. Next, combine 1½ tbsp of toovar dal and 1 cup of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Blend the dal mixture using a hand blender till smooth. Add the rasam powder, mix well and keep aside. Combine the tomatoes, tamarind pulp, turmeric powder, asafoetida, salt and 3 cups of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Add the prepared dal-rasam powder mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside. For the tempering, heat the ghee in a small non-stick pan and add the mustard seeds and curry leaves. When the seeds crackle, add the tempering to the prepared rasam, mix well and cook on a medium flame for 1 minute. Add the coriander and mix well. Divide the rasam into 6 equal portions and keep aside. Just before serving, place 4 idlis in a serving bowl, pour a portion of hot rasam over it. Serve immediately with coconut chutney. While most people think of serving idlis with sambhar and chutney, the fact is that there are many more exciting serving options for this versatile South Indian snack. And, one such idea is to combine it with the homely South Indian rasam. Although sambhar is more well-known across the country, rasam is considered a homelier treat – and if a South Indian was in a hurry and had time to prepare just one dish, it would be rasam. This is because the rasam, due to its soupy consistency and peppy flavour is quite refreshing to have, whether like a soup, with rice, or like in this recipe of restaurant style rasam idli. For exciting rasam idly, make sure you make the rasam powder at home. Also remember to drown the idlis in really hot rasam so that the flavours will seep in the idli and it will taste superb. Make sure you pour a lot of rasam if you want a soupy dish, as the idlis tend to absorb the rasam immediately. Tips to make rasam idli. 1. You can make the rasam powder in advance and keep. 2. The tamarind pulp is very sour so if you wish you can add less. 3. Make sure the rasam is very hot before you pour it over the idlis. 4. Idlis can be made in advance and kept. Enjoy rasam idli recipe | South Indian rasam idli with rasam recipe | restaurant style rasam idli | rasam idly | with step by step photos. | [For the rasam powder, combine the coriander seeds, dry red chillies, peppercorns, 1 tsp toovar dal, chana dal and cumin seeds in a small broad non-stick pan and dry roast on a medium flame for 2 to 3 minutes. Keep aside to cool completely., Once cooled, blend in a mixer to a smooth powder. Keep the rasam powder aside., Combine 1½ tbsp of toovar dal and 1 cup of water in a pressure cooker and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Blend the dal mixture using a hand blender till smooth., Add the rasam powder, mix well and keep aside., Combine the tomatoes, tamarind pulp, turmeric powder, asafoetida, salt and 3 cups of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally., Add the prepared dal-rasam powder mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside., For the tempering, heat the ghee in a small non-stick pan and add the mustard seeds and curry leaves., When the seeds crackle, add the tempering to the prepared rasam, mix well and cook on a medium flame for 1 minute., Add the coriander and mix well., Divide the rasam into 6 equal portions and keep aside., Just before serving, place 4 idlis in a serving bowl, pour a portion of hot rasam over it., Repeat step 1 to make 5 more plates., Serve rasam idli immediately with coconut chutney.] | [Energy, 395 cal, Protein, 12.9 g, Carbohydrates, 79.7 g, Fiber, 4.3 g, Fat, 2.8 g, Cholesterol, 0 mg, Sodium, 18.4 mg] | rasam-idli-with-rasam-south-indian-rasam-idly-40389r |
| rcp3575 | Rasam, South India Rasam, Home Made Rasam | Lunch | NA | [coriander (dhania) seeds, whole dry kashmiri red chillies, black peppercorns (kalimirch), toovar (arhar) dal, chana dal (split bengal gram), cumin seeds (jeera), toovar (arhar) dal, chopped tomatoes, tamarind (imli) pulp, asafoetida (hing), turmeric powder (haldi), salt, oil, mustard seeds ( rai / sarson), curry leaves (kadi patta), chopped coriander (dhania)] | 10 mins | 29 mins | [South Indian Rasam, Indian Clear Soups, Jhat-Pat Soup, Indian Party, Pressure Cooker, Low Calorie Dals, Kadhis, South Indian Lunch] | 4Makes 4 servings | South Indian | rasam recipe | South Indian rasam | restaurant style rasam | how to make rasam with rasam powder | South Indian rasam is the basic recipe cooked in every household of the South virtually everyday! Learn how to make rasam with rasam powder. There is no place like home, and nothing as soothing as homemade food! In short, a South Indian would say, “Ah, Rasam!” The homeliest of South Indian recipes, rasam with rasam powder is a thin lentil soup perked up with tamarind pulp and chopped tomatoes, a traditional rasam powder, and a simple seasoning of mustard seeds and curry leaves. To make rasam, first make the rasam powder. Combine the coriander seeds, Kashmiri chillies, back peppercorn, toovar dal, chana dal and a pinch of cumin seeds and sauté on a medium flame for 2 to 3 minutes. Allow to cool completely. Once cooled, blend in a mixer to a smooth powder. Keep aside. Then pressure cook toovar dal with enough water and blend it with a hand blender. Add the prepared rasam powder into it, mix well and keep aside.Combine the tomatoes, tamarind pulp, turmeric powder, asafoetida, salt and 3 cups of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Add the prepared dal-rasam powder mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside. Make a tempering of hot oil and mustard seeds and curry leaves and add it to the rasam and cook for 1 minute. Add coriander and mix well and serve. The aroma of fresh roasted spices that surges out the pot as soon as the seasoning is added, is enough to draw everybody to the table. The touch of tempering of mustard seeds and curry leaves in ghee towards the end of cooking is the final flavourful touch to this sumptuous fare. Enjoy restaurant style rasam like a soup or have it with Medu Vada, Idli or Rice. So brilliant is its tangy-spicy flavour, strong enough to shake out a bad cold, yet soothing enough to warm your heart, that rasam has become famous in Indian restaurants across the world as a soup! Tips for rasam. 1. We recommend you use measuring spoons for each ingredient of rasam powder and master making this famous South Indian spice blend. 2. To make tamarind pulp at home, soak the tamarind pods in just enough warm water for about 15-20 minutes or till they turn soft. Mash using your hands and roughly strain the pulp (you can do it with your hands itself) and discard the hard black coloured seeds as well as the fibrous parts. The soft pulp you have strained out is tamarind pulp. Enjoy rasam recipe | South Indian rasam | restaurant style rasam | how to make rasam with rasam powder | with recipe below. | [Combine all the ingredients in a broad non-stick pan and sauté on a medium flame for 2 to 3 minutes. Allow to cool completely., Once cooled, blend in a mixer to a smooth powder. Keep aside., To make rasam, combine the toovar dal with 1 cup of water in a pressure cooker and pressure cook for 3 whistles., With help of a hand blender, blend the dal till smooth, add the prepared rasam powder into it, mix well and keep aside., Combine the tomatoes, tamarind pulp, turmeric powder, asafoetida, salt and 3 cups of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally., Add the prepared dal-rasam powder mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside., For the tempering, heat the oil in a small pan and add the mustard seeds and curry leaves., When the seeds crackle, add the tempering to the prepared rasam and simmer for 1 minute., Add the coriander and mix well., Serve the rasam hot.] | [Energy, 59 cal, Protein, 2.4 g, Carbohydrates, 9.3 g, Fiber, 1.3 g, Fat, 1.5 g, Cholesterol, 0 mg, Sodium, 7.6 mg] | rasam-south-india-rasam-home-made-rasam-3575r |
| rcp40296 | Rasam, Tomato Rasam | Dinner | NA | [coriander (dhania) seeds, whole dry kashmiri red chillies, black peppercorns (kalimirch), toovar (arhar) dal, chana dal (split bengal gram), cumin seeds (jeera), toovar (arhar) dal, chopped tomatoes, tamarind (imli) pulp, turmeric powder (haldi), asafoetida (hing), salt, ghee, mustard seeds ( rai / sarson), curry leaves (kadi patta), coriander (dhania)] | 10 mins | 30 mins | [South Indian Rasam, Andhra Cuisine, Indian Clear Soups, Indian Party, South Indian Dinner, Monsoon Soups] | 4Makes 4 servings | Andhra | tomato rasam recipe | Mysore rasam | easy rasam recipe | tomato rasam village style | tomato rasam is a daily fare for most South Indians equivalent to Sambar. Learn how to make easy rasam recipe. Here is the traditional way of making Mysore rasam, with the special spice powder, tamarind, tomatoes and dal, concluded aptly with an aromatic tempering, which is enough to bring everybody to the kitchen in a flash... To make tomato rasam, first make the rasam powder. Combine the coriander seeds, Kashmiri chillies, back peppercorn, toovar dal, chana dal and a pinch of cumin seeds and sauté on a medium flame for 2 to 3 minutes. Allow to cool completely. Once cooled, blend in a mixer to a smooth powder. Keep aside. Then pressure cook toovar dal with enough water and blend it with a hand blender. Add the prepared rasam powder into it, mix well and keep aside. Combine the tomatoes, tamarind pulp, turmeric powder, asafoetida, salt and 3 cups of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Add the prepared dal-rasam powder mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside. Make a tempering of hot oil and mustard seeds and curry leaves and add it to the rasam and cook for 1 minute. Add coriander and mix well and serve. Tomato rasam is to most South Indian the symbol of homely cooking. Whether a bachelor in a serviced apartment on the other end of the globe, or a family back from a holiday in the hills, or just a tired being returning from office, the aroma of Rasam boiling in the kitchen is what their hearts would yearn for. Tomato rasam village style and Medu Vada is a popular combo. You can also serve with it with a South Indian lunch of Chana Ghassi, French Beans Poriyal, Kolumbu, Mango Sasav , Ghee Rice and Paal Payasam. Tips for tomato rasam. 1. Chop the tomatoes finely for a good mouthfeel. 2. Use Kashmiri chillies for a bright red colour of the rasam powder. 3. Blend the dal very well after cooking to have a smooth rasam. Enjoy tomato rasam recipe | Mysore rasam | easy rasam recipe | tomato rasam village style | with step by step photos and video below. | [Combine all the ingredients in a small broad non-stick pan and sauté on a medium flame for 2 to 3 minutes. Keep aside to cool completely., Once cooled, blend in a mixer to a smooth powder. Keep aside., Combine the toovar dal with 1 cup of water in a pressure cooker and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Blend the dal mixture using a hand blender till smooth., Add the rasam powder into it, mix well and keep aside., Combine the tomatoes, tamarind pulp, turmeric powder, asafoetida, salt and 3 cups of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally., Add the prepared dal-rasam powder mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside., For the tempering, heat the ghee in a small non-stick pan and add the mustard seeds and curry leaves., When the seeds crackle, add the tempering to the prepared rasam, mix well and cook on a medium flame for 1 minute., Add the coriander and mix well., Serve hot.] | [Energy, 70 cal, Protein, 2.4 g, Carbohydrates, 9.3 g, Fiber, 1.3 g, Fat, 2.8 g, Cholesterol, 0 mg, Sodium, 7.6 mg] | rasam-tomato-rasam-40296r |
| rcp35777 | Rasawala Bateta Nu Shaak, Gujarati Batata Nu Shaak | NA | Veg | [potato cubes, oil, mustard seeds ( rai / sarson), cumin seeds (jeera), asafoetida (hing), turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, ginger-green chilli paste, sugar, salt, chopped coriander (dhania)] | 10 mins | 20 mins | [Gujarati Shaak Sabzi, Sabzis with Gravies, Traditional Indian Sabzis, Indian Party, Kadai Veg, Quick Sabzis, Indian Travel Food Sabzi] | 4Makes 4 servings | Gujarati | rasawala bateta nu shaak recipe | Gujarati potato sabzi with gravy | rasawala batata nu shaak | with 22 amazing images. rasawala bateta nu shaak recipe | Gujarati potato sabzi with gravy | rasawala batata nu shaak is an everyday sabzi in Gujarati households. Learn how to make Gujarati potato sabzi with gravy. To make rasawala bateta nu shaak, heat the oil in a kadhai and add the mustard seeds and cumin seeds. When the seeds crackle, add the asafoetida, turmeric powder, chilli powder, coriander-cumin seeds powder and ginger-green chilli paste and sauté on a medium flame for a few seconds. Add the potatoes, sugar, salt and 2 cups of water and mix well. Cover and cook on a medium flame for 12 to 15 minutes or till the potatoes are cooked, stirring occasionally in between. Serve hot garnished with coriander. Whether in a Gujarat household or a restaurant, no thali is complete without rasawala batata nu shaak, which is everybody’s favourite despite its simplicity. It is amazing how common spices and ingredients like mustard and cumin seeds, coriander-cumin seed powder, ginger-green chilli paste, etc that are found in everybody’s kitchen cabinet, can transform potatoes into a delicacy. We have made this rasawala bateta nu shaak by boiling potato cubes in water along with spices so the potato absorbs the flavours of the masalas well. But making it with boiled and peeled potato cubes is also very common. This Gujarati potato sabzi with gravy is a very popular accompaniment to puris and toovar dal ni khichdi. When served with a tall glass of chaas, it is a complete satiating meal. Tips for rasawala bateta nu shaak. 1. Sauté the masalas just for 5 to 7 seconds, else they might burn. 2. Sugar can be replaced with grated or chopped jaggery. 3. If you want a slightly thick gravy, then mash a few potato pieces from the sabzi and add it to the gravy. Boil it for 2 minutes. 4. You can also add tomato cubes along with potato cubes to make rasawala tamata bateta nu shaak. Enjoy rasawala bateta nu shaak recipe | Gujarati potato sabzi with gravy | rasawala batata nu shaak | with step by step photos. | [rasawala bateta nu shaak, heat the oil in a kadhai and add the mustard seeds and cumin seeds., When the seeds crackle, add the asafoetida, turmeric powder, chilli powder, coriander-cumin seeds powder and ginger-green chilli paste and sauté on a medium flame for few seconds., Add the potatoes, sugar, salt and 2 cups of water and mix well., Cover and cook on a medium flame for 12 to 15 minutes or till the potatoes are cooked, stirring occasionally in between., Serve the rasawala bateta nu shaak hot garnished with coriander.] | [Energy, 144 cal, Protein, 0.7 g, Carbohydrates, 18.3 g, Fiber, 0.8 g, Fat, 7.5 g, Cholesterol, 0 mg, Sodium, 5.1 mg] | rasawala-bateta-nu-shaak-gujarati-batata-nu-shaak-35777r |
| rcp35786 | Rasawala Chana ( Gujarati Recipe) | NA | Veg | [boiled kala chana (brown chick peas), oil, mustard seeds ( rai / sarson), besan (bengal gram flour), turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, tamarind (imli) water, jaggery (gur), salt, chopped coriander (dhania)] | 5 mins | 10 mins | [Gujarati Kathols, Sabzis with Gravies, Traditional Indian Sabzis, Non Stick Kadai Veg] | 4Makes 4 servings | Gujarati | Ummmm. . . . Here is a sweet tangy kathol preparation that leaves your taste buds with food memories. Besan adds the required thickness to the kathol, but remember to sauté the besan on a slow flame till brown or else it will impart a raw taste to the kathol. Do not make this recipe too much in advance as it tends to thicken after sometime. | [Heat the oil in a non-stick kadhai and add the mustard seeds., When the seeds crackle, add the besan and sauté for 30 seconds or till the besan turns brown in colour., Add the kala chana, turmeric powder, chilli powder, coriander-cumin seeds powder, tamarind water, jiggery, salt, coriander and 1½ cups water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally., Serve hot with rotli and chaas., ¾ cup raw kala chana will give approximately 2 cups of soaked kala chana.] | [Energy, 162 cal, Protein, 5 g, Carbohydrates, 17 g, Fiber, 2.4 g, Fat, 8.2 g, Cholesterol, 0 mg, Sodium, 41.4 mg] | rasawala-chana--gujarati-recipe-35786r |
| rcp548 | Rasawala Dhokla ( Gujarati Recipe) | Snacks | NA | [nylon khaman dhokla, oil, mustard seeds ( rai / sarson), asafoetida (hing), round red chillies (boriya mirch), chilli powder, turmeric powder (haldi), grated jaggery (gur), tamarind (imli) pulp, salt, chopped coriander (dhania)] | 5 mins | 12 mins | [GUJARATI INTL, Gujarati Farsans, Gujarati One Dish Meal, Evening Tea Snacks, Pan, Quick Snacks / Quick Starters, Snack Recipes for Kids] | 5Makes 4 to 6 servings | Gujarati | rasawala dhokla recipe | Gujarati style rasawala dhokla | khaman dhokla in rasa | with amazing 35 images. If you have enough dhoklas on hand, then this delectable one-dish meal can be prepared quite fast! rasawala dhokla is nothing but khaman dhoklas soaked in a sweet and spicy rasa (a thin sauce). Add the dhoklas to the rasa and simmer it just before serving, to ensure that the taste, look and feel of the Gujarati style rasawala dhokla is perfect. Dhokla is a soft and fluffy steamed snack from the Gujarati repertoire. This all-time favourite is enjoyed as a starter, as a tea-time snack, or even for breakfast. Basically, something you can have any time you are hungry! Procedure for rasawala dhokla is very quick when you have khaman dhokla ready in hand. All you need to do to make rasawala dhokla is make khaman dhokla and keep aside. Furthermore, to make the rasa heat the oil in a broad pan, add the mustard seeds, asafoetida, red chillies, we are making use of round red chillies (boriya marcha) which are widely used in Gujarati cuisine. If you don’t have them, you can add any variety of dried red chilli, chilli powder and turmeric powder and sauté on a medium flame for 30 seconds. Add 4 cups of water, jaggery, tamarind pulp and salt, mix well and boil for 5 to 6 minutes. Add the dhoklas and allow them to simmer in the rasa for 5 minutes. Serve Gujarati style rasawala dhokla immediately garnished with coriander. Rasa is basically water and spices. The Nylon khaman dhokla are a popular snack relished with green chutney but, the Rasawala Dhokla makes for a nice meal. If you are not going to eat the rasawala khaman immediately then don’t add dhokla and switch off the flame. The dhoklas soak the ras and become soggy so, if you are eating later they will become very mushy. It's important to add them just before eating Enjoy rasawala dhokla recipe | Gujarati style rasawala dhokla | khaman dhokla in rasa | with detailed step by step recipe photos and video below. | [To make rasawala dhokla, heat the oil in a broad pan, add the mustard seeds, asafoetida, red chillies, chilli powder and turmeric powder and sauté on a medium flame for 30 seconds., Add 4 cups of water, jaggery, tamarind pulp and salt, mix well and boil for 5 to 6 minutes., Add the dhoklas and allow them to simmer in the rasa for 5 minutes., Serve the rasawala dhokla immediately garnished with coriander] | [Energy, 436 cal, Protein, 14.5 g, Carbohydrates, 58.9 g, Fiber, 10.1 g, Fat, 15.9 g, Cholesterol, 0 mg, Sodium, 50 mg] | rasawala-dhokla--gujarati-recipe-548r |
| rcp38687 | Rasgulla ( Quick Recipe) | NA | NA | [cow's milk, milk, lemon juice, sugar] | 10 mins | 10 mins | [Jain, Orissa, Jain Paryushan, Chenna, Traditional Indian Mithai, Navratri Vrat, Indian Party] | 16Makes 16 rasgullas | Jain | rasgulla recipe | rasgulla with homemade chenna | quick rasgulla | soft spongy Bengali rasgulla | with 21 amazing images. rasgulla is an Indian mithai which needs no introduction. For kids to elders this is one sweet which is enjoyed across most Indian states. Learn how to make soft spongy Bengali rasgulla. Rasgulla with homemade chenna is one sweet the Bengalis cannot live without, and you too are sure to fall in love with it once you taste these super-soft, milk-white rasgullas. Remember that everything matters in the making of perfect rasgullas -- from the amount of lemon juice used and the lump-free kneading of the chenna, to the consistency of the sugar water. So, follow instructions perfectly and you will end up with praise-worthy soft spongy Bengali rasgulla. Once you get the hang of it, it becomes quite easy and you will be game to make it very frequently! To make rasgulla, first make the chenna (paneer). Combine the cow’s milk and buffalo’s milk in a broad and deep non-stick pan and bring to a boil. Switch off the flame and wait for 1 minute, while stirring occasionally. Add the lemon juice gradually and keep stirring gently. Allow it to stand for ½ minute to curdle. It is completely curdled, when the chenna and the whey (greenish water) separate out. Strain using a muslin cloth. Discard or store the whey. Place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times. Tie and hang for 30 minutes for the extra water to drain out. Next Boil 5 cups of water and sugar in a steamer and boil till sugar dissolves. Meanwhile, place the muslin cloth on a flat plate, open it and knead the chenna very well using your palms for 3 to 4 minutes. Shape 16 round smooth balls and add it to the steamer and steam for 7 to 8 minutes. Switch off the flame and allow it to stand for 15 minutes. Refrigerate and serve the rasgullas chilled. Tips for rasgulla. 1. Use equal quantities of cow’s milk and buffalo’s milk for this recipe. 2. Add the lemon juice gradually to the milk. Excess might make the paneer chewy. 3. Use a muslin cloth only to tie the chenna. It is perfect to let all the water seep out. 4. Knead the chenna very well with your palms and not fingers. This gives it a smooth finish and eventually soft and spongy rasgullas. Do try other popular Bengali sweets like Chum Chum and Lebu Sandesh. Enjoy rasgulla recipe | rasgulla with homemade chenna | quick rasgulla | soft spongy Bengali rasgulla | with step by step photos and video below. | [Combine the cow’s milk and buffalo’s milk in a broad and deep non-stick pan and bring to a boil., Switch of the flame and wait for 1 minute, while stirring occasionally., Add the lemon juice gradually and keep stirring gently., Allow it to stand for ½ minute to curdle. It is completely curdled, when the chenna and the whey (greenish water) separate out., Strain using a muslin cloth. Discard or store the whey., Place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times., Tie and hang for 30 minutes for the extra water to drain out., Put 5 cups of water in a steamer or a pressure cooker, add the sugar and bring to a boil, while stirring occasionally so that the sugar dissolves completely., Meanwhile, squeeze the muslin cloth to drain any more water remaining., Place the muslin cloth on a flat plate, open it and knead the chenna very well using your palms for 3 to 4 minutes or till the chenna is smooth and free of lumps., Divide the chenna into 16 equal portions and roll each portion into small balls between your palms., Put the chenna balls into the sugar water and cover and steam for 7 to 8 minutes., Switch off the flame and allow it to stand in the steamer for 10 to 15 minutes., Remove gently into a bowl, refrigerate and serve chilled., If buffalo’s milk is not available you can make the recipe using 5 cups of cow’s milk.] | [Energy, 121 cal, Protein, 2.7 g, Carbohydrates, 15 g, Fiber, 0 g, Fat, 4.1 g, Cholesterol, 10 mg, Sodium, 11.9 mg] | rasgulla--quick-recipe-38687r |
| rcp2005 | Rasgulla Mithai, Bengali Style Rasgulla | NA | NA | [cow’s milk, milk, lemon juice, sugar] | 10 mins | 10 mins | [Orissa, Bengali Sweets, Chenna, Traditional Indian Mithai, Diwali, Mother's Day, Diwali Sweets Mithai] | 16Makes 16 servings | Bengali | rasgulla recipe | Bengali rasgulla recipe | rasgulla at home | chhena rasgulla | with amazing 21 images. rasgulla is a milk based popular Indian dessert orginated from Bengal yet equally loved all over India. rasgulla are served along with syrup and even cooked in the same sugar syrup. Ras stands for syrup and gulla stands for balls. rasgulla is one sweet the Bengalis cannot live without, and you too are sure to fall in love with it once you taste these super-soft, milk-white rasgulla. Remember that everything matters in the making of perfect rasgullas---from the amount of lemon juice used and the lump-free kneading of the chenna, to the consistency of the sugar water. Chhena is coagulated milk which acts a base for rasgulla. When you make rasgulla make sure to use and prepare fresh chhena, as making it in advance and storing it the refrigerator will change the texture of the rasgulla sweet. Notes and tips to make the perfect Bengali rasgulla recipe. 1. Bengali rosgulla is made using chenna. To make chenna at home, heat the cow’s milk and buffalo’s milk in a broad and deep non-stick pan and bring it to a boil. If buffalo’s milk is not available you can make the recipe using 5 cups of cow’s milk. Ideally, cow’s milk gives best result as it has less fat comparatively and the formation of malai (milk granules) is lesser. Keep stirring in between so that milk does not get stick to the bottom of the pan and get burnt. 2. To make soft, spongy rasgulla at home, put 5 cups of water in a steamer or a pressure cooker. For an added flavor, you can add some cardamom pods in sugar syrup. Make sure to have enough room for chenna balls to submerge completely and swell double or triple in size while boiling. 3. Do not hang the chenna for more than 30 to 45 minutes or else the chenna will be completely dry and rasgulla will turn hard. 3. Knead until the chenna is smooth, free of lumps and has no milk granules. If the chenna is not smooth the rosogulla may turn hard. Don’t over knead or else there will be no moisture and rasgulla will develop cracks. 4. Remove Bengali rasgulla gently into a bowl. They will shrink a little after switching off the flame but it is normal. Before removing them if you wish to check if the rasgullas are cooked , or not drop a rasgulla in a glass of fresh water. It will sink to the bottom if done or else it will float on top if it is raw from inside. So, follow instructions perfectly and you will end up with praise-worthy rasgullas. Once you get the hang of it, rasgulla becomes quite easy and you will be game to make it very frequently! Do try other popular Bengali sweets like Chum Chum and Lebu Sandesh. Learn to make rasgulla recipe | Bengali rasgulla recipe | rasgulla at home | chhena rasgulla | with detailed step by step photos. | [Combine the cow’s milk and buffalo’s milk in a deep non-stick pan and bring to a boil., Switch of the flame and wait for 1 minute, while stirring occasionally., Add the lemon juice gradually and keep stirring gently., Allow it to stand for ½ minute to curdle. It is completely curdled, when the chenna and the whey (greenish water) separate out., Strain using a muslin cloth. Discard or store the whey., Place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times., Tie and hang for 30 minutes for the extra water to drain out., Put 5 cups of water in a steamer or a pressure cooker, add the sugar and bring to a boil, while stirring occasionally so that the sugar dissolves completely., Meanwhile, squeeze the muslin cloth to drain any more water remaining., Place the muslin cloth on a flat plate, open it and knead the chenna very well using your palms for 3 to 4 minutes or till the chenna is smooth and free of lumps., Divide the chenna into 16 equal portions and roll each portion into small balls between your palms., Put the chenna balls into the sugar water and cover and steam for 7 to 8 minutes., Switch off the flame and allow it to stand in the steamer for 10 to 15 minutes., Remove rasgullas gently into a bowl, refrigerate and serve chilled., If buffalo’s milk is not available you can make the recipe using 5 cups of cow’s milk.] | [Energy, 106 cal, Protein, 2.4 g, Carbohydrates, 14.8 g, Fiber, 0 g, Fat, 3.3 g, Cholesterol, 5 mg, Sodium, 28.8 mg] | rasgulla-mithai-bengali-style-rasgulla-2005r |
| rcp42442 | Raspberry Banana Smoothie Recipe | NA | NA | [raspberries, chopped bananas, chopped apple, tender coconut, ice cubes] | 5 mins | 0 mins | [Indian Milkshakes & Smoothies, Mixer, Healthy Foods for Kids, Marathoners, Endurance Athletes, Triathlete, Vitamin C Rich Indian recipes, Cancer Healthy, Athletes, Triathlete Smoothies, Juices, Drinks] | 1Makes 1 glass | Indian | Here’s a berry berry delicious smoothie that you must try! A thoughtful combination of fresh and tangy raspberries with sweet bananas and juicy apples in a base of coconut water, this smoothie has a very well-balanced flavour. Of course, the raspberry flavour is quite dominant, which is what makes this smoothie so unique and attractive. It’s a great way to catch up on the health benefits of raspberry when it is in season. This little berry, as you know, is an antioxidants food containing ellagic acid, which neutralises free radicals and prevents damage to cell membranes and other structures of the body. It also has the potential to prevent the proliferation of cancer cells and the growth of tumours in various parts of the body, including the colon. Eating three or more servings of raspberries per day may lower the risk of age-related macular degeneration (ARMD), which is the primary cause of vision loss in elderly people. You can prepare this smoothie and store it in the fridge for at least 3-4 hours. | [Combine all the ingredients in a mixer and blend till smooth., Serve chilled.] | [Energy, 147 cal, Protein, 2.3 g, Carbohydrates, 31.2 g, Fiber, 14.5 g, Fat, 2 g, Cholesterol, 0 mg, Sodium, 26.4 mg] | raspberry-banana-smoothie-recipe-42442r |
| rcp42441 | Rava Chilla, Sooji Breakfast Chilla | Dinner | Veg | [semolina (rava / sooji), chopped coriander (dhania), chopped onions, chopped green chillies, chopped ginger (adrak), chilli powder, turmeric powder (haldi), asafoetida (hing), salt, oil, oil, green chutney] | 10 mins | 20 mins | [Punjabi Breakfast, Rajasthani Naashta, Breakfast Chillas, Indian Pancakes, Quick Evening Snacks, Evening Tea Snacks, One Dish Vegetarian Meals, One Meal Dinner] | 6Makes 6 chillas | Rajasthani | rava chilla recipe | sooji ka cheela | suji ka cheela | instant sooji chilla - Indian breakfast | with 20 amazing images. rava chilla recipe | sooji ka cheela | suji ka cheela | instant sooji chilla - Indian breakfast is our own desi alternative to pancakes! Learn how to make instant sooji chilla - Indian breakfast. To make rava chilla, combine the rava and ¾ cup of water in a deep bowl and whisk well. Cover with a lid and keep aside for 20 minutes. Add all the other ingredients along with ¼ cup of water and mix well. Heat a non-stick tava (griddle), grease it with ¼ tsp of oil and pour a ladleful of the batter on it and spread it lightly to make a 125 mm. (5”) diameter circle. Cook using 1 tsp of oil till both the sides turn golden brown in colour. Repeat step 4 to make 5 more chillas. Serve immediately with green chutney. Chilla is one of the handiest breakfasts one can think of! There is a lot of variety to choose from, it is quick and easy to prepare, and usually does not require complex procedures to make the batter. Here’s an easy and spicy sooji ka cheela that you can prepare in a whiz even on a busy morning. Just mix the batter and set it aside for a while till you get other things ready, then bring out the tava, cook your instant sooji chilla - Indian breakfast and enjoy them before heading out to face the day. You will love the crunch of onions and the aroma of coriander in this snazzy suji ka cheela, which tastes great with green chutney. You can also try other breakfast recipes like Broken Wheat Upma or Bread Uttapam. Tips for rava chilla . 1. Ensure that the semolina you buy is free of lumps and debris. 2. You can also add some chopped greens to this chilla like spinach, fenugreek leaves etc. 3. If you wish you can mix the batter and keep it ready in the refrigerator for 1 to 2 hours. Just add salt just before making the cheela. Enjoy rava chilla recipe | sooji ka cheela | suji ka cheela | instant sooji chilla - Indian breakfast | with step by step photos. | [To make rava chilla, combine the rava and ¾ cup of water in a deep bowl and whisk well., Cover with a lid and keep aside for 20 minutes., Add all the other ingredients along with ¼ cup of water and mix well., Heat a non-stick tava (griddle), grease it with ¼ tsp of oil and pour a ladleful of the batter on it and spread it lightly to make a 125 mm. (5”) diameter circle. Cook using 1 tsp of oil till both the sides turn golden brown in colour., Repeat step 4 to make 5 more rava chillas., Serve the rava chilla immediately with green chutney.] | [Energy, 121 cal, Protein, 1.9 g, Carbohydrates, 13.8 g, Fiber, 0.1 g, Fat, 6.5 g, Cholesterol, 0 mg, Sodium, 4.5 mg] | rava-chilla-sooji-breakfast-chilla-42441r |
| rcp42624 | Rava Dhokla with Stuffed Schezwan Filling | Snacks | NA | [semolina (rava / sooji), curd (dahi), green chilli paste, asafoetida (hing), oil, salt, chopped coloured capsicum, fruit salt, oil, oil, chopped coloured capsicum, dried oregano, schezwan sauce, salt] | 10 mins | 30 mins | [Gujarati Farsans, Breakfast Dhokla, Raksha - Bandhan, Indian Party, Indian Party Starters, Kitty Party Snacks, Indian Travel Food Dhokla] | 24Makes 24 mini dhoklas | Gujarati | rava dhokla with stuffed schezwan filling recipe | schezwan stuffed dhokla | easy suji schezwan dhokla | spongy schezwan dhokla Indian snack | with 23 amazing images. rava dhokla with stuffed schezwan filling recipe | schezwan stuffed dhokla | easy suji schezwan dhokla | spongy schezwan dhokla Indian snack is a unique shaped and flavoured Indian snack. Learn how to make schezwan stuffed dhokla. To make rava dhokla with stuffed schezwan filling, combine the semolina, curds, ½ cup water, green chilli paste, asafoetida, oil and salt in a deep bowl and mix well with a spoon. Add the coloured capsicum and mix well. Just before steaming, add the fruit salt and mix gently. Grease all the dhokla moulds with oil. Pour the batter into 12 of greased dhokla moulds and steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Cool slightly and demould by tapping them and turning them upside down and not using a knife. Repeat steps 5 and 6 to steam 12 more mini dhoklas. Keep aside. For the filling, heat the oil in a small non-stick pan, add the coloured capsicum, oregano, schezwan sauce and salt and sauté on a medium flame for 1 to 2 minutes. Keep aside. Fill each mini dhokla depression with ¼ tsp of the filling. Serve immediately. Bored of dhokla? Never again, if you decide to load it with the world's yummiest fillings. That way, you get to have a different dhokla each day and there's never a boring moment in the kitchen. In this particular creation, we have boosted the dhokla with colourful capsicum flavoured in Szechwan style and presented it in the form of schezwan stuffed dhokla. The spongy schezwan dhokla Indian snack makes an absolutely awesome party snack as it is attractive to behold and yummy to bite into, with the lovely crunch of capsicum and a warm Oriental flavour. These dainty dhoklas with a colourful and attractive hue are perfect to serve as a party snack. The best feature of this easy suji schezwan dhokla is that it involves no fermenting unlike most other dhoklas. When time permits you can also try making Schezwan sauce at home. Try other dhokla recipes like Microwave Mug Dhokla or Makai Na Dhokla. Tips for rava dhokla with stuffed schezwan filling. 1. While we have used colourful capsicum, if you don’t find them then use only green capsicum. 2. We have also used mini dhokla moulds with a hole in the centre for the filling. But if you don't have that, you can use small cups and make a depression in the dhokla using the back of a spoon. 3. After adding the fruit salt, remember to mix gently. Mixing it vigorously will reduce its effect and the dhokla may not turn spongy. Enjoy rava dhokla with stuffed schezwan filling recipe | schezwan stuffed dhokla | easy suji schezwan dhokla | spongy schezwan dhokla Indian snack | with step by step photos. | [Combine the semolina, curds, ½ cup water, green chilli paste, asafoetida, oil and salt in a deep bowl and mix well with a spoon., Add the coloured capsicum and mix well., Just before steaming, add the fruit salt and mix gently., Grease all the dhokla moulds with oil., Pour the batter into 12 of greased dhokla moulds and steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked., Cool slightly and demould by tapping them and turning them upside down and not using a knife., Repeat steps 5 and 6 to steam 12 more mini dhoklas. Keep aside., Heat the oil in a small non-stick pan, add the coloured capsicum, oregano, schezuan sauce and salt and sauté on a medium flame for 1 to 2 minutes. Keep aside., Fill each mini dhokla depression with ¼ tsp of the filling., Serve immediately.] | [Energy, 30 cal, Protein, 0.7 g, Carbohydrates, 3.6 g, Fiber, 0.1 g, Fat, 1.4 g, Cholesterol, 0.7 mg, Sodium, 1.8 mg] | rava-dhokla-with-stuffed-schezwan-filling-42624r |
| rcp169 | Rava Dosa, Onion Rava Dosa | Snacks | NA | [semolina (rava / sooji), plain flour (maida), rice flour (chawal ka atta), salt, oil, cumin seeds (jeera), asafoetida (hing), curry leaves (kadi patta), chopped coriander (dhania), chopped green chillies, chopped onions, ghee, oil, sambhar, coconut chutney] | 10 mins | 25 mins | [South Indian, Different Types of Dosa, Comfort Foods, Birthday Party Easy, Indian Birthday Party Kids, Comfort Food Snacks] | 5Makes 5 rava dosas | South Indian | rava dosa | onion rava dosa | crispy rava dosa | instant rava dosa | sooji ka dosa | with 24 amazing images Rava dosa is a delectably crispy dosa that can be prepared instantly, without the need for any fermentation. Hence it’s also known as crispy rava dosa and instant rava dosa. A traditional tempering and quick mix-in of chopped onions, coriander and green chillies add excellent flavour to a batter made of ready flours and semolina. Onions will enhance the mouth feel of the rava dosa. At home we always say, let's have south indian onion rava dosa for dinner. The tava should be extremely hot or else the instant rava dosa will not get the desired texture. Secondly, the batter is to be stirred EVERY time before pouring it onto the hot tava so that the rava that is settled on the bottom mixes well. It is also to be remembered that the batter should be poured from a height to get the proper texture of sooji ka dosa. It is very important to season a pan before making Rava Dosa as that will prevent the dosa from sticking to the pan. Usually, the first batch of any dosa sticks to the pan as the pan is not yet seasoned well. That is why seasoning the pan is very important. This sooji dosa is indeed an irresistible option for breakfast supper, snack or or a quick South Indian lunch option. Enjoy how to make Rava Dosa recipe with detailed step by step photos and video below. | [To make rava dosa, combine the semolina, plain flour, rice flour, salt and 1 cup of water in a deep bowl and mix very well till no lumps remain., Add 1 more cup of water and mix well. Keep aside., Heat the oil in a small non-stick pan and add the cumin seeds., When the seeds crackle, remove the pan off the flame and add the asafoetida and curry leaves, mix well and add it to the prepared batter., Add the coriander, green chillies and onions and mix well., Heat a non-stick tava (griddle) and grease it lightly with oil and sprinkle little water on it and wipe it off gently using a muslin cloth., Pour ½ cup batter evenly on the tava (griddle), smear a little oil in the holes of the dosa and cook it on a high flame till it turns golden brown in colour or until crisp., Fold over to make a semi-circle or a roll., Repeat with the remaining batter to make 4 more rava dosas., Serve the rava dosa immediately with sambhar and coconut chutney.] | [Energy, 116 cal, Protein, 1.7 g, Carbohydrates, 13 g, Fiber, 0.1 g, Fat, 6.3 g, Cholesterol, 0 mg, Sodium, 3.3 mg] | rava-dosa-onion-rava-dosa-169r |
| rcp33065 | Rava Green Peas Tikki | Snacks | Veg | [crushed green peas, chopped coriander (dhania), ginger-green chilli paste, sugar, lemon juice, salt, semolina (rava / sooji), ginger-green chilli paste, sugar, salt, oil, oil, tomato] | 15 mins | 15 mins | [Deep-fried Indian Starters, Evening Tea Snacks, Tikki Recipes, Collection of Tikki, Deep Fry, Indian Birthday Party, Kadai Veg, Quick Snacks / Quick Starters] | 8Makes 8 tikkis (8 tikki ) | Indian | The use of cooked semolina as the base instead of potatoes brings about an exciting twist to the tikki tale. Once cooked, the semolina dough is used just like mashed potatoes. It is packed with an exciting green peas stuffing and deep-fried till crisp. Since rava itself is known to impart an exciting crispness, you don’t even need a coating of bread crumbs for these tikkis. This incomparably tasty Rava Green Peas Tikki is sure to become a whopping success at the dining table! Also do try other tikkis like Paneer Tikki and Corn and Capsicum Tikki . | [Boil 1 cup of water in a deep non-stick pan., Remove from the flame, add the semolina, ginger-green chilli paste, sugar and salt, and mix well so that no lumps remain., Cover with a lid and keep aside for 2 minutes., Transfer the mixture into a plate and keep aside to cool slightly., Knead the mixture using oil to a smooth and soft dough. Cover with a wet muslin cloth and keep aside for 10 to 15 minutes., Divide the dough and the stuffing into 8 equal portions and keep aside., Take a portion of the dough and shape it between your palms to a 75 mm. (3”) diameter circle., Form a depression in the centre of the circle, place a portion of the stuffing and bring together the edges in the centre to seal the stuffing., Roll again while pressing gently between your palms to a 50 mm. (2”) diameter flat tikki., Repeat with the remaining ingredients to make 7 more tikkis., Heat the oil in a deep non-stick kadhai and deep-fry 3 tikkis at a time till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Repeat step 6 to make 5 more tikkis in 2 more batches., Serve immediately with green chutney and tomato ketchup.] | [Energy, 91 cal, Protein, 1.8 g, Carbohydrates, 9 g, Fiber, 1.1 g, Fat, 5.3 g, Cholesterol, 0 mg, Vitamin A, 108.8 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 2.5 mg, Folic Acid, 1 mcg, Calcium, 6 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 3.2 mg, Potassium, 21.7 mg, Zinc, 0 mg] | rava-green-peas-tikki-33065r |
| rcp32607 | Rava Green Peas Tikki (100 Calorie Snacks) | Snacks | NA | [green peas, chopped coriander (dhania), ginger-green chilli paste, sugar, lemon juice, salt, semolina (rava), ginger-green chilli paste, sugar, salt, oil] | 15 mins | 20 mins | [Punjabi Swadisht Nashta, Tikki Recipes, Collection of Tikki, Indian Tawa, Non-stick Pan, Healthy Indian School Snack, Low Calorie Indian Snacks & Starters] | 8Makes 8 tikkis | Punjabi | Suggested serving size for 100 calories: 2 tikkis low in effort, low in calories– replace starchy potatoes with semolina in this tasty tikki and stuff it with a spicy green peas filling that’s high in vitamins and fibre. | [Divide the green pea stuffing each into 8 equal portions and keep aside., Boil 1 cup of water in a deep pan., Remove from the flame, add the semolina, ginger-green chilli paste, sugar and salt, and mix well so that no lumps remain., Cover with a lid and keep aside for 2 minutes. Remove and keep aside to cool., Knead the mixture to a smooth and soft dough using ¼ tsp of oil., Divide the dough into 8 equal portions and shape a portion into 75 mm. (3”) diameter circle., Form a depression in the centre of each circle, place a portion of the stuffing in the centre and bring together the edges in the centre to seal the stuffing., Roll again between your palms and flatten to make 50 mm. (2”) diameter flat tikki., Repeat with the remaining dough and stuffing to make 7 more tikkis., Cook each tikki on a non-stick tava (griddle) using 1/8 tsp of oil till they turn golden brown in colour from both the sides., Serve hot., If the stuffing is a little extra, you can make stuffed parathas.] | [Energy, 57 cal, Protein, 2.2 g, Carbohydrates, 10.1 g, Fiber, 1.6 g, Fat, 0.9 g, Cholesterol, 0 mg, Sodium, 3.7 mg] | rava-green-peas-tikki-100-calorie-snacks-32607r |
| rcp40322 | Rava Toast, Sooji Toast, Tiffin Recipe | Snacks | NA | [semolina (rava / sooji), chopped onions, chopped capsicum, chopped tomatoes, chopped coriander (dhania), curd (dahi), chilli powder, salt, whole wheat bread, oil, tomato ketchup] | 10 mins | 15 mins | [Quick Evening Snacks, Indian Snacks for Entertaining, School Time Snacks, Evening Tea Snacks, Bread Snack, Indian Toast recipes, High Tea Party] | 4Makes 4 servings (4 serving ) | Indian | rava toast recipe | sooji toast | bread rava toast | tava rava toast | crispy veg sooji bread toast | with 20 amazing images. In rava toast a mixture of semolina with finely chopped veggies is used as a topping on wheat bread slices, and the whole arrangement is toasted till perfectly crisp. You can add any veggies of your choice like carrot, bell peppers, sweet corn, beetroot, cucumber and even shredded lettuce or spinach can be added to sooji toast. Semolina always lends a nice grainy texture to a dish, and when toasted it gives out a wonderful aroma and a rich flavour. This rava toast capitalizes on these wonderful qualities of semolina. rava toast is a quick and easy snack recipe. It falls under the category of open tava rava toast! It is difficult to think of new dishes everyday so you can make sooji toast for breakfast or snack and even use it as a tiffin treat for your kids! A dash of curds lends a bit of tang to the bread rava toast, and also helps roasting, while a sprinkling of chilli powder adds some spice to this tiffin treat, which stays good in the dabba for over 4 hours. Ensure your curd is fresh and not sour to make delicious bread rava toast. Also, while spreading the batter over the bread, don’t spread it too thick or else the instant rava toast will not turn crispy and remain uncooked from the middle. If you are preparing veg sooji bread toast in large quantity, don’t spread rava-veggie topping mixture on all the bread slices at once as they tend to turn soggy. Also do pack some Shakkar Para in another tiffin to munch in the short break or on the way back home. Serve bread rava toast along green chutney or tomato ketchup!! Enjoy rava toast recipe | sooji toast | bread rava toast | tava rava toast | crispy veg sooji bread toast | with detailed step by step recipe photos and video below. | [Combine all ingredients in a deep bowl and mix well., Divide the mixture into 4 equal portions and keep aside., To make rava toast, place all the bread slices on a clean, dry surface and spread a portion of the topping evenly over it., Heat a non-stick tava (griddle) and grease it with little oil. Place 2 open toasts on it with the topping side facing downwards and cook it on a medium flame using a little oil, till the topping turns golden brown in colour., Turnover and cook on the other side till they turn golden brown in colour., Cut each toasts diagonally into 2 equal pieces., Repeat steps 2 to 4 to cook 2 more toasts., Serve the rava toast immediately or cool completely and pack in a tiffin box.] | [Energy, 72 cal, Protein, 1.6 g, Carbohydrates, 8.9 g, Fiber, 0.4 g, Fat, 3.1 g, Cholesterol, 0 mg, Vitamin A, 146.9 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 15.7 mg, Folic Acid, 2.9 mcg, Calcium, 25.6 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 4.9 mg, Potassium, 35.2 mg, Zinc, 0.1 mg] | rava-toast--sooji-toast-tiffin-recipe-40322r |
| rcp41937 | Rava Vada, Sooji Vada | Snacks | NA | [semolina (rava / sooji), curd (dahi), chopped onions, grated coconut, chopped coriander (dhania), cumin seeds (jeera), chopped green chillies, chopped ginger (adrak), chopped curry leaves (kadi patta), salt, baking soda, oil, coconut chutney] | 15 mins | 25 mins | [South Indian Vada, South Indian Breakfast, Karnataka Cuisine, Quick Evening Snacks, Indian Snacks for Entertaining, Evening Tea Snacks, Indian Party] | 20Makes 20 vadas (20 vada ) | Karnataka | rava vada recipe | instant sooji vada | Indian style semolina vada | easy suji vada | with 24 amazing images. rava vada recipe | instant sooji vada | Indian style semolina vada | easy suji vada is a very popular South Indian snack, which has a unique taste and fabulous texture. Learn how to make instant sooji vada. To make rava vada, combine the semolina and curds in a deep bowl and mix well with your hands. Add all the remaining ingredients and mix very well with your hands. Cover with a lid and keep aside for 15 minutes. Add the baking soda and mix very well. Wet your hand. Place a portion of the mixture on your palm and flatten it slightly. Make a hole in the centre of the vada with your index finger. Heat the oil in a deep non-stick pan, upturn your hand and drop the vada in oil. Deep-fry the vada on a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper. You can deep-fry 4 to 5 vadas at a time. Serve immediately with coconut chutney. Moreover the Rava Vada, it is very quick and easy because you do not have to prepare a batter. So, you can make this without any fuss when a sudden guest arrives. The semolina-curd dough gives the Rava Vada a wonderful crispness while readily-available but thoughtfully combined ingredients like ginger, green chillies, herbs and coconut give it a lingering flavour and super aroma. Serve them hot with coconut chutney. Tips for rava vada. 1. Make sure that you mix the semolina and curd with your hands to get a smooth lump free mixture. 2. Using baking soda in exact proportion is necessary to get the perfect soft yet crunchy vada. 3. Ensure to wet your fingers and palm while shaping each vada. 4. You can fry 4-5 vadas at a time. Remember to fry them on a medium flame so they cook well from inside too. 5. Also do not make and keep them in a plate. You will not be able to slide them in hot oil then. You can also try other snacks like Malgapodi Idli and Masala Vadas. Enjoy rava vada recipe | instant sooji vada | Indian style semolina vada | easy suji vada | with step by step photos. | [To make rava vada, combine the semolina and curds in a deep bowl and mix well with your hands., Add all the remaining ingredients and mix very well with your hands., Cover with a lid and keep aside for 15 minutes., Add the baking soda and mix very well., Wet your hand. Place a portion of the mixture on your palm and flatten it slightly., Make a hole in the centre of the vada with your index finger., Heat the oil in a deep non-stick pan, upturn your hand and drop the vada in oil., Deep-fry the vada on a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper. You can deep-fry 4 to 5 vadas at a time., Serve the rava vada immediately with coconut chutney.] | [Energy, 75 cal, Protein, 1.6 g, Carbohydrates, 8.9 g, Fiber, 0.2 g, Fat, 3.4 g, Cholesterol, 1.6 mg, Sodium, 18.3 mg] | rava-vada-sooji-vada-41937r |
| rcp41898 | Ravioli Samosa, Deep Fried Indian Starter | Snacks | NA | [plain flour (maida), ghee, carom seeds (ajwain), salt, boiled and mashed potatoes, boiled and mashed green peas, crushed coriander (dhania) seeds, cumin seeds (jeera), chopped coriander (dhania), green chilli paste, ginger (adrak) paste, garam masala, coriander (dhania) powder, dried mango powder (amchur), oil, turmeric powder (haldi), salt, plain flour (maida), oil] | 20 mins | 30 mins | [Deep-fried Indian Starters, Innovative Snacks, Kitty Party Snacks, Monsoon Snacks, Evening Snacks] | 10Makes 10 ravioli samosa (10 ravioli samosa ) | Indian | Ravioli is a kind of small and dainty dumpling from traditional Italian cuisine. Here, we have made mouth-watering samosas in a cute, bite-sized shape inspired by ravioli. The samosa filling is also super tasty, with a tantalizing flavour gained from ingredients like crushed coriander seeds and amchur powder. The handy size and attractive shape of the Ravioli Samosa make it an interesting snack to serve as a starter . It is especially apt for kids’ parties . Enjoy it with chutneys or simple ketchup. You can also try other samosas like the Mini Onion Samosa or Jhatpat Samosa . | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough water and keep aside for 10 minutes., Heat the oil in a broad non-stick pan, add the cumin seeds and coriander seeds and sauté on a medium flame for few seconds., Add the potatoes, green peas and turmeric, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the dried mango powder, garam masala, coriander powder, ginger paste, green chilli paste, salt and 2 tbsp water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the coriander leaves , mix well and keep aside., Divide the stuffing into 10 equal portions., Divide the dough into 20 equal portions., Roll 2 portions of the dough each into 75 mm. (3”) diameter circle using a little plain flour for rolling., Place a portion of the rolled dough circle on a clean, dry surface and place a portion of the stuffing in the center., Cover it with another rolled dough circle and press it gently all over the circumference using a fork., Repeat steps 3 to 6 to make 9 more raviolis., Heat the oil in a deep non-stick pan, add few ravioli at a time, and deep-fry till they turn golden brown in colour from both the sides., Serve immediately.] | [Energy, 78 cal, Protein, 1.4 g, Carbohydrates, 8.9 g, Fiber, 0.6 g, Fat, 4.1 g, Cholesterol, 0 mg, Vitamin A, 64.8 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.3 mg, Vitamin C, 2.4 mg, Folic Acid, 2 mcg, Calcium, 4.3 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 2.3 mg, Potassium, 37.8 mg, Zinc, 0.1 mg] | ravioli-samosa-deep-fried-indian-starter-41898r |
| rcp40594 | Ravioli with Spinach and Cheese in White Sauce | NA | Veg | [plain flour (maida), butter, salt, blanched and chopped spinach, grated processed cheese, oil, chopped garlic (lehsun), chopped green chillies, chopped onions, salt, plain flour (maida), oil, salt, white sauce, grated processed cheese] | 20 mins | 24 mins | [Italian Veg Pasta, Italian Main Dish, One Dish Vegetarian Meals, Baked, Italian Party, Oven] | 4Makes 4 servings | Italian | A traditional treat from the mind-blowing cuisine of Italy, Ravioli is a type of dumpling made of plain flour dough, stuffed with cheesy mixtures, and cooked in boiling water. In this case, the Ravioli is stuffed with cheesy, garlic-flavoured spinach. The cooked Ravioli is then topped with white sauce and cheese, seasoned with chilli flakes, and baked till the topping melts and coats the Ravioli. The outcome is too awesome to describe. Try the recipe, to experience the magic for yourself. Ravioli can be a meal in itself, but if you wish, serve it with side dishes like Neapolitan Potato Salad and Tomato and Basil Bruschetta . | [Combine the plain flour, butter and salt in a deep bowl and knead into a soft dough using enough cold water. Keep aside., Heat the oil in a broad non-stick pan, add the garlic and green chillies and sauté on a medium flame for 30 seconds., Add the onions and sauté on a medium flame for 1 minute., Add the spinach, salt and pepper, mix well and cook on a medium flame for 1 minute., Switch off the flame, add the cheese and mix well. Keep aside., Divide the spinach and cheese stuffing into 12 equal portions. Keep aside., Divide the dough into 24 equal portions., Roll 2 portions of the dough each into 75 mm. (3”) diameter circle using a little plain flour for rolling., Place a portion of the rolled dough circle on a clean, dry surface and place a portion of the spinach and cheese stuffing evenly over it. Cover it with another rolled dough circle and press it gently all over the circumference using a fork., Repeat steps 3 and 4 to make 11 more raviolis., Boil enough water, oil and salt in a deep non-stick pan, add 3 raviolis to it and cook on a medium flame for 4 minutes, while stirring occasionally. Drain and keep aside., Repeat step 6 to cook 9 more raviolis in 3 more batches., Pour ½ cup of white sauce in a baking dish and spread it evenly., Place all the raviolis and pour the remaining 1½ cups of white sauce evenly over it. Finally sprinkle the cheese and chilli flakes evenly over it., Bake in a pre-heated oven at 200ºc (400ºf) for 15 minutes., Serve immediately.] | [Energy, 384 cal, Protein, 11.6 g, Carbohydrates, 28.4 g, Fiber, 0.7 g, Fat, 21.8 g, Cholesterol, 0 mg, Vitamin A, 1759.5 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.2 mg, Vitamin B3, 0.9 mg, Vitamin C, 8.2 mg, Folic Acid, 34.1 mcg, Calcium, 384.5 mg, Iron, 1.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 119.1 mg, Potassium, 211.2 mg, Zinc, 0.3 mg] | ravioli-with-spinach-and-cheese-in-white-sauce-40594r |
| rcp2206 | Ravioli, Veg Ravioli in Pink Sauce | Dinner | Veg | [plain flour (maida), butter, salt, plain flour (maida), oil, grated processed cheese, blanched and chopped spinach (palak), boiled sweet corn kernels (makai ke dane), oil, chopped garlic (lehsun), chopped green chillies, chopped onions, salt, olive oil, chopped garlic (lehsun), chopped onions, tomato pulp, salt, sugar, tomato ketchup, dry red chilli flakes (paprika), grated processed cheese, dry red chilli flakes (paprika)] | 20 mins | 20 mins | [Continental food, Italian Veg Pasta, Casseroles and Bakes, One Dish Vegetarian Meals, One Meal Dinner, Red Sauce Pasta, Christmas] | 4Makes 4 servings | Italian | homemade ravioli recipe | veg ravioli in pink sauce | eggless ravioli | spinach and cheese ravioli | with 80 amazing images. homemade ravioli recipe | veg ravioli in pink sauce | eggless ravioli | spinach and cheese ravioli is a meal by itself. Learn how to make veg ravioli in pink sauce. To make homemade ravioli, make the dough of ravioli, roll it, stuff and boil it. For the cheesy spinach corn stuffing, heat the oil in a broad non-stick pan, add the garlic and green chillies and sauté on a medium flame for 30 seconds. Add the onions and sauté on a medium flame for 1 minute. Add the spinach, corn, salt and pepper, mix well and cook on a medium flame for 1 minute. Switch off the flame, add the cheese and mix well. Keep aside. For the pink sauce, heat the olive oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 2 minutes. Add the tomato pulp and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the sugar, tomato ketchup and chilli flakes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the white sauce and mix well. Keep aside. Then bake it. Pour ½ cup of the pink sauce in a baking dish and spread it evenly. Place 5 raviolis and pour ½ cup of pink sauce evenly over it. Place the remaining 5 raviolis over it, pour the remaining pink sauce evenly over it. Finally sprinkle the cheese and chilli flakes evenly over it. Bake in a pre-heated oven at 200ºc (400ºf) for 15 minutes. Serve immediately. Ravioli is an Italian delicacy, which takes a bit of time and effort to prepare but is completely worth every second you spend! The eggless ravioli is prepared by cooking dough stuffed with a cheesy spinach and corn mixture. The stuffing includes ingredients like garlic, green chillies and onions to boost the flavour and mouth-feel. The resulting Ravioli is a dainty, succulent and tasty pasta-like ingredient, which is topped with luscious pink sauce and baked. The Pink Sauce is a pretty sight, but more than that it is totally burgeoning with flavours. The mellow creaminess of white sauce, the tang of tomatoes and the zesty seasonings give veg ravioli in pink sauce an awesome flavour and mouth-feel, which are accentuated upon baking. You are sure to love the effect of your effort! Enjoy the spinach and cheese ravioli immediately upon preparation, before the cheese gets thick. Try your hand at making other Italian recipes like the Italian Style Baby Potatoes or Basil and Tomato Pasta. Tips for homemade ravioli. 1. The cheese in the stuffing can be replaced with crumbled paneer. 2. Ensure to seal the ravioli with the fork well, else the stuffing might spill out while cooking. 3. Remember to add oil while cooking ravioli. This helps to prevent the ravioli from sticking to each other. 4. Do not boil more than 2 to 3 raviolis at a time. 5. This boiled ravioli stays fresh for about 2 hours. 6. The pink sauce and the ravioli can be made in advance, but assemble and bake it just before serving. Enjoy homemade ravioli recipe | veg ravioli in pink sauce | eggless ravioli | spinach and cheese ravioli | with step by step photos. | [Combine the plain flour, butter and salt in a deep bowl and knead into a soft dough using enough cold water., Divide the cheesy spinach corn stuffing into 12 equal portions. Keep aside., Divide the dough into 24 equal portions., Roll 2 portions of the dough each into 75 mm. (3”) diameter circle using a little plain flour for rolling., Place a portion of the rolled dough circle on a clean, dry surface and place a portion of the spinach and cheese stuffing evenly over it. Cover it with another rolled dough circle and press it gently all over the circumference using a fork., Repeat steps 3 and 4 to make 11 more raviolis., Boil enough water, oil and salt in a deep non-stick pan, add 3 raviolis to it and cook on a medium flame for 4 minutes, while stirring occasionally. Drain and keep aside., Repeat step 6 to cook 9 more raviolis in 3 more batches. Keep aside., Heat the oil in a broad non-stick pan, add the garlic and green chillies and sauté on a medium flame for 30 seconds., Add the onions and sauté on a medium flame for 1 minute., Add the spinach, corn, salt and pepper, mix well and cook on a medium flame for 1 minute., Switch off the flame, add the cheese and mix well. Keep aside., Heat the olive oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 2 minutes., Add the tomato pulp and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the sugar, tomato ketchup and chilli flakes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the white sauce and mix well. Keep aside., Pour ½ cup of the pink sauce in a baking dish and spread it evenly., Place 5 raviolis and pour ½ cup of pink sauce evenly over it., Place the remaining 5 raviolis over it, pour the remaining pink sauce evenly over it., Finally sprinkle the cheese and chilli flakes evenly over it., Bake in a pre-heated oven at 200ºc (400ºf) for 15 minutes., Serve immediately.] | [Energy, 384 cal, Protein, 12 g, Carbohydrates, 38.1 g, Fiber, 3.7 g, Fat, 19.7 g, Cholesterol, 34.3 mg, Sodium, 341.6 mg] | ravioli-veg-ravioli-in-pink-sauce-2206r |
| rcp8613 | Raw Banana Crispies | Snacks | NA | [parboiled and diagonally cut raw banana, corn flakes, oil, plain flour (maida), cornflour, green chilli paste, chilli powder, salt] | 15 mins | 15 mins | [Jain Naashta, Jain International, Jain Paryushan, Italian Starters, Indian Snacks for Entertaining, Deep-fried Indian Starters, Jain Snacks] | 6Makes 6 servings | Jain | raw banana crispies recipe | raw banana fritters | Jain raw banana nuggets | plantain crisps | with 30 amazing images. raw banana crispies are a popular Indian starter made by deep-frying raw bananas. Learn how to make plantain crisps. Deep-fried raw banana crispies are a delicious and popular Indian snack made from raw bananas. The bananas are first parboiled, then coated in a batter and deep-fried until golden brown and crispy. They can be served on their own or with a variety of sauces and chutneys. Deep-fried raw banana crispies are typically shaped like small wedges. They are light and airy on the inside, with a crispy golden brown crust on the outside. They have a slightly sweet and nutty flavor, with a hint of banana. raw banana crispies, also known as raw banana fritters or Plantain crisps. Jain raw banana fritters are a delicious and filling snack that is made without onion and garlic. Raw banana fritters can be served with tomato sauce or any other dip of your choice. pro tips for raw banana fritters. 1. Add 2 tbsp cornflour. Cornstarch is a key ingredient in making banana crispies crisp. 2. Batter is of pouring consistency. It should not be too thick or too runny. 3. Raw bananas are 80% cooked. 4. Roll the batter-dipped raw bananas in the cornflakes until they are evenly coated. Enjoy raw banana crispies recipe | raw banana fritters | Jain raw banana nuggets | plantain crisps | with step by step photos. | [To make raw banana crispies, first parboil the raw bananas, let them cool, then peel and cut them diagonally., Make a batter by adding plain flour, cornflour, green chilli paste, chilli powder, salt and 1 cup of water to a bowl., Whisk the batter until smooth, breaking up any lumps that form., Dip each parboiled raw banana piece in the prepared batter and roll in the cornflakes till it is evenly coated from all the sides., Heat the oil in a deep non-stick kadhai and deep-fry, a few banana pieces at a time, till they turn golden brown., Serve raw banana crispies immediately with tomato ketchup.] | [Energy, 267 cal, Protein, 3.4 g, Carbohydrates, 28.4 g, Fiber, 0.9 g, Fat, 15.4 g, Cholesterol, 0 mg, Sodium, 87.1 mg] | raw-banana-crispies-8613r |
| rcp7525 | Raw Banana Cutlet | Snacks | Veg | [raw banana , boiled and mashed, chopped onions, chopped mixed vegetables, besan (bengal gram flour), ginger-garlic (adrak-lehsun) paste, chopped green chillies, turmeric powder (haldi), chilli powder, chaat masala, garam masala, chopped coriander (dhania), salt, semolina (rava / sooji), oil, green chutney, tomato ketchup] | 10 mins | 10 mins | [Jain Naashta, Quick Evening Snacks, Indian Snacks for Entertaining, Chaat, Jain Snacks, Evening Tea Snacks, Indian Cutlets, Veg Cutlets] | 10Makes 10 cutlets | Jain | raw banana cutlet recipe | kacche kele ki tikki | plantain cutlets | raw banana tikki | with 25 amazing images. kacche kele ki tikki - raw banana cutlet is a unique and simple snack recipe. Learn how to make raw banana cutlet recipe | kacche kele ki tikki | plantain cutlets | raw banana tikki | Craving a savory and satisfying snack? Look no further than kacche kele ki tikki! raw banana cutlets are a delightful vegetarian dish made from raw bananas (also known as green bananas or plantains), mixed with spices, herbs, and binding agents, then shaped into patties and fried until crispy. Forget the stereotyped potato cutlets; try these crunchy raw banana cutlets instead! You will be floored by its elegant flavour and crunchy texture. It is amazing how it uses selection of simple everyday ingredients and even easy to prepare such a brilliant snack. Usually for cutlets, I tend to use bread crumbs to coat and make it crispy. With this plantain cutlets, I used semolina or rava to coat and it turned out to be a great idea! As the raw banana was not so moist, the semolina helped turn the tikkis crisp without actually making it heavy. pro tips to make raw banana cutlet: 1. You can also use fresh herbs like mint and curry leaves add a burst of freshness. 2. Instead of semolina you can use bread crumbs to coat the cutlets. 3. You can use the combination of mashed potatoes with boiled raw banana. This adds creaminess and helps bind the mixture. 4. Maintain medium heat while frying to ensure the cutlets cook through without burning. Enjoy raw banana cutlet recipe | kacche kele ki tikki | plantain cutlets | raw banana tikki | with detailed step by step photos. | [To make raw banana cutlet recipe, combine all the ingredients in a deep bowl and mix well., Divide and roll the mixture into 10 equal portions to make 50mm (2 inch) diameter round and flat cutlets., Roll each cutlet in semolina and keep aside., Heat little oil in a broad non stick pan and place a few tikkis at a time., Shallow fry them on both the sides until it becomes light golden brown and crispy. Drain on an absorbent paper., Serve raw banana cutlet hot.] | [Energy, 59 cal, Protein, 1 g, Carbohydrates, 6.7 g, Fiber, 0.4 g, Fat, 3.1 g, Cholesterol, 0 mg, Sodium, 5.4 mg] | raw-banana-cutlet-7525r |
| rcp40825 | Raw Banana Fritters, Kela Bhajia | Snacks | NA | [sliced raw banana, oil, besan (bengal gram flour), rice flour (chawal ka atta), chilli powder, turmeric powder (haldi), asafoetida (hing), carom seeds (ajwain), chaat masala, baking soda, chopped coriander (dhania), salt, green chutney, tomato ketchup] | 15 mins | 20 mins | [Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Deep Fry, High Tea Party, Cocktail Party, Non-stick Pan] | 20Makes 20 fritters | Indian | raw banana fritters recipe | raw banana bajji | kaccha kela pakoda | with 27 amazing images. Lose yourself in the scrumptiousness of these yummy raw banana bajji. Learn how to make raw banana fritters recipe | raw banana bajji | kaccha kela pakoda | The kela bhajia is a fabulous tea-time snack, with the inimitable flavour of raw bananas coated with a batter of besan flavoured with asafoetida and carom seeds. raw banana fritters are a delicious and versatile snack and a great way to use up raw bananas. The fritters can be served with your favorite chutney or sauce. These kaccha kela pakoda must be served fresh, to enjoy the awesome crispness and the burst of flavour. Pro tips to make raw banana fritters: 1. Make sure the batter is not too thick or too thin. 2. Fry the fritters over medium heat so they cook evenly. 3. Drain the fritters on paper towels to remove excess oil. Enjoy raw banana fritters recipe | raw banana bajji | kaccha kela pakoda | with detailed step by step photos. | [To make raw banana fritters, heat the oil in a deep non-stick kadhai, dip the bananas slices in the prepared batter and drop it in hot oil. Deep-fry a few banana slices at a time on a medium flame, till they turn golden brown in colour from all the sides., Drain on absorbent paper., Serve raw banana fritters immediately with green chutney.] | [Energy, 65 cal, Protein, 0.9 g, Carbohydrates, 3.6 g, Fiber, 0.6 g, Fat, 5.2 g, Cholesterol, 0 mg, Sodium, 2.9 mg] | raw-banana-fritters-kela-bhajia-40825r |
| rcp43019 | Raw Banana Fry | Snacks | NA | [bananas, oil, ginger (adrak), chilli powder, turmeric powder (haldi), salt, coriander-cumin seeds (dhania-jeera) powder, lemon juice, oil, semolina (rava / sooji), rice flour (chawal ka atta), salt] | 10 mins | 5 mins | [South Indian Evening Snacks, South Indian Appe, South Indian Breakfast, Indian Snacks for Entertaining, Evening Tea Snacks, High Tea Party, Indian Party Starters] | 16Makes 16 slices | South Indian | raw banana fry | banana rava fry | kacha kela fry | with 23 amazing images. raw banana fry is an easy recipe where raw banana is sliced and pan-fried along with everyday spices till it turns crispy and brown in color. Learn how to make raw banana fry | banana rava fry | kacha kela fry | This banana rava fry is our absolute favourite and perfect for weekday meals, tastes so good with dal chawal) curd rice or as such. It’s super crispy , spicy and makes a simple vegan and gluten-free side dish. Raw banana slices are marinated in tangy spicy paste and then coated with rava / sooji and then shallow fried. kacha kela fry is widely known as mock fish meat as the process of making is also very similar and can be served as evening tea time snack for both vegetarian and meat-eaters. Tips to make raw banana fry: 1. This small size of bananas are perfect to make rava fry and bhajias. 2. Instead of lemon juice you can also use tamarind pulp. 3. Make sure to slice the banana of uniform thickness, else the cooking time will vary. Enjoy raw banana fry | banana rava fry | kacha kela fry | with detailed step by step photos | [To make raw banana fry, cut the head and top of the raw banana and peel them., Cut each raw banana into 4 to 5 slightly thick slices., Coat each slice in the prepared wet masala and then into dry masala from both the sides., Heat oil in a broad pan, place the coated banana slices., Shallow fry on medium flame for 5 minutes on both the side until golden brown and crisp., Serve the raw banana fry hot.] | [Energy, 82 cal, Protein, 0.4 g, Carbohydrates, 6.3 g, Fiber, 0.5 g, Fat, 6 g, Cholesterol, 0 mg, Sodium, 0.3 mg] | raw-banana-fry-43019r |
| rcp42476 | Raw Banana Methi Sabzi, Kela Methi Nu Shaak | Lunch | Veg | [bananas, chopped fenugreek (methi), oil, mustard seeds ( rai / sarson), asafoetida (hing), chilli powder, turmeric powder (haldi), coriander (dhania) powder, sugar, salt] | 10 mins | 20 mins | [Gujarati Shaak Sabzi, Indian Tiffin Box, Lunch box, Dabba, Sukhi Sabzis, Leafy Vegetable Sabzis, Traditional Indian Sabzis, Non-stick Pan, Lunch Sabzi] | 3Makes 3 servings | Gujarati | raw banana methi sabzi recipe | methi aur kache kale ki sabzi | Gujarati kela methi nu shaak | quick Indian raw banana sabzi | with 19 amazing images. raw banana methi sabzi recipe | methi aur kache kale ki sabzi | Gujarati kela methi nu shaak | quick Indian raw banana sabzi is a dry sabzi which features commonly on Gujarati menu. Learn how to make methi aur kache kale ki sabzi. To make raw banana methi sabzi, put the raw bananas and 2 cups of water in a pressure cooker and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Remove the bananas, keep aside and allow it to cool completely. Peel the bananas and cut them into slices. Keep aside. Then heat the oil in a deep non-stick pan and add the mustard seeds and asafoetida. When the seeds crackle, add the fenugreek leaves and sauté on a medium flame for 2 minutes. Add the chilli powder, turmeric powder, coriander powder, sugar and salt, mix well and cook on a medium flame for 30 seconds, while stirring occasionally. Add the banana slices, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Serve the raw banana methi sabzi hot. This unique recipe transforms raw bananas into a tongue-tickling delicacy! Indeed, the addition of fenugreek leaves gives the raw bananas a total makeover, enhancing the flavour and aroma of methi aur kache kale ki sabzi to a great extent. The Gujarati kela methi nu shaak is really quick and easy, and made with common ingredients that will not send you hunting from shop to shop. So, you can decide in the last minute and make this on any day provided you have raw banana and methi on hand. Though quick Indian raw banana sabzi can be re-heated and served later, it tastes great when served hot and fresh immediately after preparation. You can also try your hand at making other raw banana dishes like Jain Pav Bhaji or Raw Banana Fritters. Enjoy raw banana methi sabzi recipe | methi aur kache kale ki sabzi | Gujarati kela methi nu shaak | quick Indian raw banana sabzi | with step by step photos. | [To make raw banana methi sabzi, put the raw bananas and 2 cups of water in a pressure cooker and pressure cook for 4 whistles., Allow the steam to escape before opening the lid., Remove the bananas, keep aside and allow it to cool completely., Peel the bananas and cut them into slices. Keep aside., Heat the oil in a deep non-stick pan and add the mustard seeds and asafoetida., When the seeds crackle, add the fenugreek leaves and sauté on a medium flame for 2 minutes., Add the chilli powder, turmeric powder, coriander powder, sugar and salt, mix well and cook on a medium flame for 30 seconds, while stirring occasionally., Add the banana slices, mix gently and cook on a medium flame for 2 minutes ,while stirring occasionally., Serve the raw banana methi sabzi hot.] | [Energy, 114 cal, Protein, 1.8 g, Carbohydrates, 14.7 g, Fiber, 1.3 g, Fat, 5.3 g, Cholesterol, 0 mg, Sodium, 21.5 mg] | raw-banana-methi-sabzi-kela-methi-nu-shaak-42476r |
| rcp6428 | Raw Banana Sabzi, Kache Kele Sukhi Sabzi Recipe | NA | Veg | [raw bananas, coconut oil oil, mustard seeds ( rai / sarson), urad dal (split black lentils), curry leaves (kadi patta), whole dry kashmiri red chillies, turmeric powder (haldi), grated coconut, salt] | 5 mins | 23 mins | [South Indian Curries / Sabzis, Non Stick Kadai Veg, Iron Rich Indian recipes, Diabetes and Healthy Heart, Low Calorie Weight Loss Basic, Foods to cook in August] | 3Makes 3 servings | South Indian | raw banana sabzi recipe | South Indian healthy raw banana sabzi | kache kele sukhi sabzi | Plantains dry Indian vegetables | with 30 amazing images. raw banana sabzi is a delicious dry South Indian sabzi. Learn how to make Plantains dry Indian vegetables. Relish raw banana, the South Indian way! raw banana sabzi is a simple dry subzi of raw bananas, tempered traditionally with mustard seeds, red chillies, et al, and garnished with grated coconut. Raw Banana sabzi is rich in Vitamin C, Iron. Raw banana sabzi is best served hot with roti. Pro tips for raw banana sabzi. 1. Use coconut oil to cook raw banana sabzi as that will enhance the taste. In South Indian cooking, coconut oil and that is a healthier oil to use compared to processed seed oils. 2. Use curry leaves as more than half the flavour and aroma of the Raw Banana Sabzi comes from it. 3. Use firm, green bananas for the best flavor. 4. If you want a spicier raw banana sabzi, you can add 1/4 tsp red chili powder. 5. Raw banana sabzi can also be stored in the refrigerator for 2 days. 6. You can also add other vegetables to the Plantains dry Indian vegetable, such as carrots or green peas. Enjoy raw banana sabzi recipe | South Indian healthy raw banana sabzi | kache kele sukhi sabzi | Plantains dry Indian vegetables | with step by step photos. | [To make raw banana sabzi, put the raw bananas and 2 cups of water in a pressure cooker and pressure cook for 4 whistles., Allow the steam to escape before opening the lid. Remove the bananas, keep aside and allow it to cool completely., Peel the bananas and cut them into slices. Keep aside., Heat the oil in a non-stick kadhai and add the mustard seeds and sauté on a medium flame for a few seconds., When the seeds crackle, add the urad dal and sauté on a medium flame for a few seconds., When the dal crackles, add the curry leaves, red chillies, banana slices, turmeric powder, grated coconut and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve the raw banana sabzi immediately.] | [Energy, 115 cal, Protein, 2 g, Carbohydrates, 15.1 g, Fiber, 1.2 g, Fat, 5.1 g, Cholesterol, 0 mg, Sodium, 15.9 mg] | raw-banana-sabzi-kache-kele-sukhi-sabzi-recipe-6428r |
| rcp4237 | Raw Mango and Onion Chutney | NA | NA | [grated raw mango, grated white onions, grated jaggery (gur), black salt (sanchal), cumin seeds (jeera) powder, chilli powder, salt] | 10 mins | 0 mins | [Mixer, Quick Chutneys] | 1Makes 1 servings (14 tbsp ) | NA | A chutney with raw mango and onion may surprise you, but making this a part of your daily diet helps to prevent you from sunstrokes. | [Mix all the ingredients in a bowl., Keep aside till the jaggery melts., Cover and keep refrigerate till required., Serve the chutney with lunch everyday.] | [Energy, 17 cal, Protein, 0.1 g, Carbohydrates, 4.1 g, Fiber, 0.1 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.4 mg] | raw-mango-and-onion-chutney-4237r |
| rcp22337 | Raw Mango and Onion Chutney ( High Blood Pressure) | NA | NA | [grated raw mango, white onions, grated jaggery (gur), cumin seeds (jeera) powder, chilli powder, salt] | 10 mins | 0 mins | [different kinds of Indian chutney, Mixer, Quick Chutneys, Low Calorie Chutneys, Lower Blood Pressure Accompaniments] | 1Makes 1 cup (14 tbsp ) | Indian | Can’t imagine a life without pickles and piquant chutneys? Appease your craving with this tasty yet healthy chutney made of tangy raw mangoes and pungent onions balanced with jaggery, chilli powder and jeera powder. This low-calorie, low-sodium chutney is an alternative that will score high on both taste and health. | [Mix all the ingredients in a bowl and keep aside till the jaggery melts., Cover and refrigerate till required. This chutney will last for 1 to 2 days in the refrigerator.] | [Energy, 18 cal, Protein, 0 g, Carbohydrates, 4.5 g, Fiber, 0.1 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 55.5 mg] | raw-mango-and-onion-chutney---high-blood-pressure-22337r |
| rcp33208 | Raw Mango Drink, Kachi Keri Juice | NA | NA | [raw mango cubes, sugar, mint leaves (pudina), crushed ice, mint leaves (pudina), crushed ice] | 10 mins | 10 mins | [Punjabi Drinks, Indian Drinks / Sharbats, Indian Mocktails, Indian Party, Cocktail Party, Mixer, Non-stick Pan] | 4Makes 4 glasses | Punjabi | raw mango drink recipe | minty mango delight | khatta mitha mango juice | kachi keri juice | with 18 amazing images. raw mango drink recipe | minty mango delight | khatta mitha mango juice | kachi keri juice is a cooling summer drink. Learn how to make khatta mitha mango juice. To make raw mango drink, combine 1/2 cup of water and sugar in a broad non-stick pan and cook on a medium flame for 2 to 3 minutes or till the sugar dissolves completely, while stirring continuously. Add the raw mangoes and cook on a medium flame for another 3 to 4 minutes, till the mangoes are tender, while stirring occasionally. Keep aside to cool. Combine the cooked mangoes and mints leaves and blend in a mixer till the mixture is smooth. Transfer the mixture into a bowl, add the mint leaves, 1/2 cup of crushed ice, 1 cup of chilled water and blend well using a hand blender. For serving, place 2 tbsp of crushed ice in 4 individual glasses and pour equal quantities of the drink over it. Serve chilled topped with 1 tbsp of crushed ice in each glass. Minty mango delight, an innovative variant of the traditional kairi ka panna or kairi ka pani, this refreshing drink is the best way to beat the heat after a long day. What’s different in this recipe is that the raw mangoes are cooked in sugar syrup. Plenty of mint leaves along with raw mangoes and sugar makes this khatta mitha mango juice irresistibly tasty and aromatic. You will enjoy the mouth-feel of mint leaves added in the end before blending too! A chilled glass of kachi keri juice works wonders on a hot, humid day in summers. You can fill it in a good quality cold thermos flask and carry it with you too. When at home, serve with savoury appetizers like Threaded Paneer Rolls, Mini Onion Samosa , Cheesy Onion Fingers and Chatpata Kand. Tips for raw mango drink. 1. Prefer a broad non-stick pan to cook the raw mangoes, as it ensures uniform cooking. 2. Blend the mixture very well. It should not have any pieces of raw mangoes. 3. You can make the syrup of cooked mangoes, sugar and mint in advance and store it. Combine the syrup and chilled water just before serving. Enjoy raw mango drink recipe | minty mango delight | khatta mitha mango juice | kachi keri juice | with step by step photos. | [To make raw mango drink, combine 1/2 cup of water and sugar in a broad non-stick pan and cook on a medium flame for 2 to 3 minutes or till the sugar dissolves completely, while stirring continuously., Add the raw mangoes and cook on a medium flame for another 3 to 4 minutes, till the mangoes are tender, while stirring occasionally. Keep aside to cool., Combine the cooked mangoes and mints leaves and blend in a mixer till the mixture is smooth., Transfer the mixture into a bowl, add the mint leaves, 1/2 cup of crushed ice, 1 cup of chilled water and blend well using a hand blender., For serving, place 2 tbsp of crushed ice in 4 individual glasses and pour equal quantities of the drink over it.] | [Energy, 89 cal, Protein, 0.2 g, Carbohydrates, 22.4 g, Fiber, 0.8 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 0.9 mg] | raw-mango-drink-kachi-keri-juice-33208r |
| rcp41760 | Raw Mango Onion Subzi | Lunch | NA | [chopped raw mango, chopped onions, oil, cumin seeds (jeera), mustard seeds ( rai / sarson), fennel seeds (saunf), turmeric powder (haldi), chilli powder, coriander (dhania) powder, chaat masala, salt] | 15 mins | 11 mins | [Traditional Indian Sabzis, Indian Party, Non-stick Pan, Lunch Sabzi] | 3Makes 3 servings | Indian | Quick and easy but super tasty, this Raw Mango Onion Subzi is just the right recipe to jazz up your meal even on a busy day! The raw mangoes are flavoured with sautéed onions, common spice powders and a tempering of seeds to get a really yummy accompaniment. The onions not only improve the flavour but also the mouth-feel of this subzi, while the tempering – especially the fennel seeds in it – helps to boost the aroma and taste phenomenally. Enjoy this subzi immediately on preparation before it gets watery. Try other raw mango recipes like Quick Mango Chunda and Raw Mango Rice . | [Heat the oil in a deep non-stick pan, add the cumin seeds, mustard seeds and fennel seeds and sauté on medium flame for 30 seconds., Add the onions and sauté on medium flame for 2 minutes., Add the raw mango, turmeric powder, chilli powder, coriander powder, chaat masala and salt, mix well and cook on medium flame for 8 minutes, while stirring occasionally., Serve immediately.] | [Energy, 117 cal, Protein, 0.6 g, Carbohydrates, 12.9 g, Fiber, 1.2 g, Fat, 7.5 g, Cholesterol, 0 mg, Vitamin A, 207.4 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.5 mg, Vitamin C, 19.5 mg, Folic Acid, 10 mcg, Calcium, 16.5 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 2.1 mg, Potassium, 124.1 mg, Zinc, 0.1 mg] | raw-mango-onion-subzi-41760r |
| rcp42652 | Raw Mango Popsicle | NA | NA | [chopped raw mangoes, sugar, chopped mint leaves (phudina), freshly ground black pepper (kalimirch), cumin seeds (jeera) powder, black salt (sanchal), salt] | 10 mins | 10 mins | [Fruit Based Indian Desserts, Indian Sorbets / Indian Frozen Desserts, Indian Freezer, Indian Birthday Party Kids, Indian Foods to cook in March] | 12Makes 12 popsicles | Indian | raw mango popsicles | kache aam ki chuski | raw mango mint ice cream | with 20 amazing images. Beat the heat with these sweet and tangy raw mango popsicle made with mint and raw green mangoes. Learn how to make raw mango popsicles | kache aam ki chuski | raw mango mint ice cream | raw mango popsicles is an interesting twist given to Aam panna which is a traditional summer beverage enjoyed all over India known for its cooling properties! This tangy, sweet and chatpata raw mango mint ice cream is the perfect way to cool off! This kache aam ki chuski recipe is very easy to prepare and all you need is simple ingredients like raw mangoes, mint leaves and few other ingredients which are easily available at home. This popsicle is sure to be loved by kids and adults too! Tips to make raw mango popsicle: 1. Do not cover the popsicles otherwise they won’t get set properly. 2. Ensure to keep half the freezer empty, so the kulfi sets well. 3. Make sure that the water content in the mixture should be more. Enjoy raw mango popsicles | kache aam ki chuski | raw mango mint ice cream | with detailed step by step recipe with photos. | [To make raw mango popsicles, in a pan, cook chopped raw mangoes, sugar and ½ cup of water on medium flame for 10 minutes., Switch off the flame, keep aside to cool completely., Transfer the raw mango mixture into the blender and add mint leaves, pepper powder, cumin seeds powder, black salt, salt to taste and 1 1/2 cup water., Blend till smooth. Pour the mixture into 12 ice cream moulds., Insert the ice cream stick and freeze for 8 hours or overnight., To unmould, allow the moulds to remain outside the freezer for 5 minutes and then unmould by pulling it out., Serve raw mango popsicles immediately.] | [Energy, 90 cal, Protein, 0.3 g, Carbohydrates, 22.5 g, Fiber, 0.8 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 0.8 mg] | raw-mango-popsicle-42652r |
| rcp42600 | Raw Mango Sabzi, Kacche Aam ki Sabzi, Keri Nu Shaak | Lunch | NA | [raw mango cubes, oil, chopped onions, chilli powder, turmeric powder (haldi), coriander (dhania) seeds, chopped jaggery (gur), salt, mustard seeds ( rai / sarson), cumin seeds (jeera), asafoetida (hing), curry leaves (kadi patta), grated coconut, whole dry kashmiri red chilli, water] | 10 mins | 18 mins | [Gujarati Shaak Sabzi, Indian Tiffin Box, Lunch box, Dabba, Quick Sabzis, Semi-Dry Sabzis, Indian Party, Non-stick Pan, Indian Travel Food Sabzi] | 4Makes 4 servings | Gujarati | raw mango sabzi recipe | raw mango curry | kacche aam ki sabzi | raw mango onion sabzi | keri nu shaak | with 32 amazing images. raw mango sabzi recipe | raw mango curry | kacche aam ki sabzi | raw mango onion sabzi | keri nu shaak is a flavourful accompaniment to Indian meals. Learn how to make kacche aam ki sabzi. To make raw mango sabzi, combine the raw mangoes and enough water in a deep non-stick pan and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Drain and keep aside. Heat 3 tsp of oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the raw mangoes, chilli powder, turmeric powder, coriander powder and ½ cup of water, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Add the prepared coconut paste, jaggery and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside. Heat the remaining 2 tsp of oil in a small non-stick pan, add the mustard seeds, cumin seeds, asafoetida, and curry leaves and sauté on a medium flame for 30 seconds. Pour the tempering over the mango subzi and mix gently. Serve hot. Raw mangoes are available in plenty in the summer months. Most people don’t even have to go to the market to get it, because it might just grow in their backyard or be shared by friends and relatives! So, how does one make the most of raw mangoes? Of course, you can make pickles and aam panna, or just relish it plain. You can also make a tasty sabzi out of this all-time favourite ingredient like kacche aam ki sabzi. Tangy raw mangoes flavoured with a coconut paste and a tempering of everyday spices and spice powders, the raw mango curry has a unique taste that is quite different from what we usually eat. Raw mango onion sabzi has a coconut paste as a base. Further the sourness of raw mango is perfectly balanced with the addition of jaggery. Keri nu shaak is indeed a must-try in the summer months, especially for the blend of masalas it has with kacchi keri. Enjoy it with rotis, or with rice and dal. You can also try other recipes like Onion and Raw Mango Chunda or Raw Mango Salad. Tips for raw mango sabzi. 1. Do not make very small cubes of raw mango, as they tend to shrink on cooking. 2. Since the sabzi is made with onions, it cannot be stored for a long time. Enjoy it within a few hours of making it. Enjoy raw mango sabzi recipe | raw mango curry | kacche aam ki sabzi | raw mango onion sabzi | keri nu shaak | with step by step photos. | [To make raw mango sabzi, combine the raw mangoes and enough water in a deep non-stick pan and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Drain and keep aside., Heat 3 tsp of oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes., Add the raw mangoes, chilli powder, turmeric powder, coriander powder and ½ cup of water, mix well and cook on a medium flame for 4 minutes, while stirring occasionally., Add the prepared coconut paste, jaggery and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside., Heat the remaining 2 tsp of oil in a small non-stick pan, add the mustard seeds, cumin seeds, asafoetida, and curry leaves and sauté on a medium flame for 30 seconds., Pour the tempering over the mango subzi and mix gently., Serve the raw mango sabzi hot.] | [Energy, 154 cal, Protein, 0.5 g, Carbohydrates, 18.2 g, Fiber, 1.3 g, Fat, 8.9 g, Cholesterol, 0 mg, Sodium, 2 mg] | raw-mango-sabzi-kacche-aam-ki-sabzi-keri-nu-shaak-42600r |
| rcp36352 | Raw Mango Salad | NA | Veg | [sliced raw mangoes, brown sugar, red chillies, tamarind (imli) pulp, lemon juice, sliced tomatoes, salt] | 15 mins | 0 mins | [Quick Indian Salads, No Cooking Veg Indian] | 4Makes 4 servings | Indian | Peeled raw mangoes tossed with brown sugar, lemon juice and chilies transforms into a spicy, tangy salad that is unique in every respect. Serve it during a cozy family lunch or at a party; whatever the occasion, it will grab everybody’s attention. | [Place the raw mangoes in ice-cold water for atleast 30 minutes and drain. Keep aside., Combine the sugar, red chillies, tamarind pulp and lemon juice and grind in a mortar-pestle (khalbhatta) till the mixture is coarse. Keep this dressing aside., Combine the mangoes, brown sugar-chilli dressing, tomatoes and salt into a bowl and toss gently., Refrigerate till serving.] | [Energy, 57 cal, Protein, 0.4 g, Carbohydrates, 14.4 g, Fiber, 1.3 g, Fat, 0.2 g, Cholesterol, 0 mg, Vitamin A, 175.9 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.4 mg, Vitamin C, 20 mg, Folic Acid, 12 mcg, Calcium, 14.5 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 3.1 mg, Potassium, 116.1 mg, Zinc, 0 mg] | raw-mango-salad-36352r |
| rcp7447 | Raw Papaya and Cabbage Stir-fry | Dinner | NA | [grated raw papaya, shredded cabbage, oil, mustard seeds ( rai / sarson), asafoetida (hing), slit green chilli, sliced capsicum, turmeric powder (haldi), salt, lemon juice, chopped coriander (dhania)] | 10 mins | 3 mins | [Gujarati Shaak Sabzi, Gujarati Kachumber / Chutneys / Achar, Non-stick Pan, Diabetic Salads, Healthy Quick Snack Ideas, Healthy Snacky Meals, Low Calorie Indian Dinner] | 4Makes 4 servings | Gujarati | raw papaya and cabbage stir fry recipe | healthy raw papaya stir fry | low calorie vegetable stir fry | Indian style stir fried raw papaya and cabbage | with 18 amazing images. raw papaya and cabbage stir fry recipe is a low calorie, low sodium stir-fry to suit the Indian palate! Learn how to make Indian style stir fried raw papaya and cabbage. To make raw papaya and cabbage stir fry, heat the oil in a broad non-stick pan and add the mustard seeds. When the seeds crackle, add the asafoetida and green chilli and sauté on a medium flame for a few seconds. Add the raw papaya, cabbage, capsicum, turmeric powder and salt and sauté on a high flame for 2 minutes. Add the lemon juice and mix well. Serve immediately garnished with coriander. Grated raw papaya, shredded cabbage and thinly sliced capsicum emerge as a perfect team in this recipe, complementing each other in looks, flavour and texture. Flavoured with a traditional tempering, the lip-smacking low calorie vegetable stir fry is an easy and tasty fare. Healthy raw papaya stir fry has other benefits to its credit as well! The high levels of vitamin A and vitamin C in this recipe is a boon to mankind. These 2 vitamins act as an antioxidant and help to fight harmful free radicals in the body as well as build our defense against various bacteria and viruses. They add glow to our skin as well. The little fibre it lends is beneficial for the gut. It will also help is adding a satiety value. We recommend this Indian style stir fried raw papaya and cabbage for healthy individuals of all ages. heart patients, diabetics, cancer patients and weight-watchers along with women with PCOS can also opt for this healthy stir fry. A bowl of healthy soup is the best accompaniment to stir fry at dinner time. Tips for raw papaya and cabbage stir fry. 1. After adding the veggies, saute on high flame to reduce cooking time and also to maintain the crispy texture of the veggies. 2. Do not cook after adding lemon juice. It might add a slightly bitter taste to the stir fry. 3. We recommend you have this stir fry as close to the cooking time as possible. This is because vitamin C is a volatile nutrient and some of it is lost on exposure to air. Enjoy raw papaya and cabbage stir fry recipe | healthy raw papaya stir fry | low calorie vegetable stir fry | Indian style stir fried raw papaya and cabbage | with step by step photos. | [To make raw papaya and cabbage stir-fry, heat the oil in a broad non-stick pan and add the mustard seeds., When the seeds crackle, add the asafoetida and green chilli and sauté on a medium flame for a few seconds., Add the raw papaya, cabbage, capsicum, turmeric powder and salt and sauté on a high flame for 2 minutes., Add the lemon juice and mix well., Serve the raw papaya and cabbage stir-fry immediately garnished with coriander.] | [Energy, 48 cal, Protein, 1.2 g, Carbohydrates, 5.8 g, Fiber, 0.9 g, Fat, 2.6 g, Cholesterol, 0 mg, Sodium, 5.4 mg] | raw-papaya-and-cabbage-stir-fry-7447r |
| rcp42421 | Raw Papaya Paratha | BreakFast | Vegan | [whole wheat flour (gehun ka atta), oil, salt, grated raw papaya, chopped ginger (adrak), chopped coriander (dhania), chopped green chillies, chopped garlic (lehsun), dried mango powder (amchur), garam masala, freshly ground black pepper (kalimirch), salt, oil, whole wheat flour (gehun ka atta)] | 15 mins | 20 mins | [Punjabi roti recipes | Punjabi parathas, Breakfast Theplas, Parathas, Tava, Vegan, Indian Travel Food Paratha, Lunch Paratha, Indian Vegan Breakfast] | 4Makes 4 parathas | Punjabi | raw papaya paratha recipe | papaya paratha | papaya stuffed paratha | papite ka paratha | with 25 amazing images. raw papaya paratha recipe | papaya paratha | papaya stuffed paratha | papite ka paratha is a unique Indian bread with delightful spices which are sure to awaken your senses. Learn how to make papaya stuffed paratha. Papite ka paratha has a subtle but unique flavour and a nice mouth-feel. The flavour of the stuffing is boosted using a combination of common spices, which works perfectly with the raw papaya. The addition of coriander boosts its aroma and flavour further. To make raw papaya paratha, first combine the wheat flour, oil and salt and knead into a semi-soft dough using water. Keep aside. Then make the stuffing by combining grated raw papaya, ginger, coriander, green chillies, garlic, amchur powder, garam masala, black pepper powder and salt in a deep bowl. Mix well. Divide both the stuffing and dough into 4 equal portions. Roll a portion of the dough into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling. Place a portion of stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly. Roll again into a circle of 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the paratha using 1 tsp of oil until golden brown spots appear on both the sides. Repeat steps 3 to 7 to make 3 more parathas. Serve immediately. Raw papaya is a wonderful ingredient for savoury cooking, whether you want to add it to a subzi or a paratha. Indeed, the papaya paratha is a no-fuss one, but one that’s sure to please everyone. So, go for it without any second thoughts. The enzyme papain in papaya acts as an antioxidant and helps protect the heart. It is exceptionally a good source of vitamin A – a nutrient which is necessary for good vision and a glowing skin. It helps to cleanse our body, reduce the toxin level and delays the onset of ageing. With plentiful of vitamin C, raw papaya is an immune boosting vegetable too. Thus this papaya stuffed paratha is a wise choice for weight watchers to heart patients and even diabetics. Tips for raw papaya paratha. 1. Do not make the raw papaya stuffing too much in advance, it might leave water and then rolling would become very difficult. 2. Finely chop all the ingredients of the stuffing so rolling is easier. 3. For diabetics, we recommend to restrict the consumption of this paratha to one. Enjoy raw papaya paratha recipe | papaya paratha | papaya stuffed paratha | papite ka paratha | with step by step photos. | [Combine all the ingredients in a bowl, mix well and knead into a semi-soft dough using enough water., Cover with a lid and keep aside for 15 minutes., To make raw papaya paratha, divide the stuffing into 4 equal portions., Divide the dough into 4 equal portions., Roll a portion of the dough into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling., Place a portion of stuffing in the centre of the circle., Bring together all the sides in the centre and seal tightly., Roll again into a circle of 150 mm. (6”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the paratha using 1 tsp of oil until golden brown spots appear on both the sides., Repeat steps 3 to 7 to make 3 more parathas., Serve the raw papaya paratha immediately.] | [Energy, 152 cal, Protein, 3.5 g, Carbohydrates, 20.8 g, Fiber, 3.1 g, Fat, 6.8 g, Cholesterol, 0 mg, Sodium, 6.6 mg] | raw-papaya-paratha-42421r |
| rcp41321 | Raw Papaya Pickle, Quick and Fresh Papaya Pickle | NA | NA | [grated raw papaya, chopped garlic (lehsun), mustard seeds ( rai / sarson), chopped green chillies, salt, lemon juice] | 10 mins | 0 mins | [Gujarati Kachumber / Chutneys / Achar, Light Salads, Toss & Mix Salads (No cooking), Pickles / Achar, Indian Party, Quick Pickles / Aachar] | 1Makes 1 cup (14 tbsp ) | Gujarati | raw papaya pickle recipe | instant raw papaya pickle | healthy raw papaya relish – oil free pickle | green papaya achar | with 13 amazing images. raw papaya pickle recipe | instant raw papaya pickle | healthy raw papaya relish – oil free pickle | green papaya achar is an instant pickle with loads of flavours to enjoy. Learn how to make green papaya achar. To make raw papaya pickle, combine the garlic, mustard seeds, green chillies and salt in the mortar and pestle and crush till coarse. Combine the papaya, garlic- mustard seeds coarse mixture and lemon juice in the deep bowl and mix well using your hands. Serve immediately. This novel instant raw papaya pickle is quick and easy but tastes fabulous. With its spicy, garlicky flavour, this instant pickle is sure to make you lick your fingers. Green papaya achar is very easy to make – just crush the taste giving ingredients in a mortal pestle and mix it with the grated papaya, and your pickle is ready to relish with any Indian meal. It can be stored in the fridge for 1 or 2 days and enjoyed as and when required. This healthy raw papaya relish – oil free pickle carries some health benefits too! Raw papaya and the lemon juice used in this pickle are a good source of vitamin C – a nutrient required to boost immunity and fight bacteria and viruses. The fibre in it along with its enzyme papain helps to clean your stomach and aid in digestion. It also lends a good amount of Vitamin A which helps to boost eyesight. Further garlic also does wonders by exhibiting its anti-inflammatory properties. With only 4 calories per tbsp. this raw papaya pickle can be enjoyed by healthy individuals to those having diabetes, heart problems and even those aiming weight loss. People with hypertension need to be cautious of the serving size of this pickle, due to the restriction in salt consumption. Tips for raw papaya pickle. 1. Prefer to grate the raw papaya thick for a good mouthfeel. 2. While this pickle can be stored, we recommend you consume it immediately as vitamin C is a volatile nutrient and some of it is lost on exposure to air for a long time. You can also try these recipes Quick Carrot and Capsicum Pickle and Instant Chilli Pickle. Enjoy raw papaya pickle recipe | instant raw papaya pickle | healthy raw papaya relish – oil free pickle | green papaya achar | with step by step photos. | [Combine the raw papaya pickle garlic, mustard seeds, green chillies and salt in the mortar and pestle and crush till coarse., Combine the papaya, garlic- mustard seeds coarse mixture and lemon juice in the deep bowl and mix well using your hands., Serve the raw papaya pickle immediately. If you use it a few hours later, there will be a strong mustard taste.] | [Energy, 4 cal, Protein, 0.2 g, Carbohydrates, 1 g, Fiber, 0.2 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.3 mg] | raw-papaya-pickle-quick-and-fresh-papaya-pickle-41321r |
| rcp3415 | Red and White Radish Pickle, Mooli ka Achar | NA | NA | [radish julliennes, red radish, vinegar, sugar, black peppercorns (kalimirch), salt] | 5 mins | 5 mins | [Punjabi Raita | Punjabi Chutney | Achar, Pickles / Achar, Oil free Achaar] | 3Makes 3 servings | Punjabi | Water pickles are a specialty of my family. My mother was known to make some astounding varieties of water based pickles. I have inherited only a few of them of which this one is my personal favourite. This pickle takes about a week to mature and can then be eaten for the next 4 to 5 weeks. It gets very sour as time passes, so you may need to add some sugar to it. One way to slow its deterioration is to refrigerate it after it has matured. Both the vegetable and the juice can be consumed. Have with Paratha, Missi Roti, Lachha Paratha, Butter Naan. | [Combine the vinegar, sugar, peppercorns and salt with ½ cup of water in a pan and bring to a boil, stirring occasionally till the sugar has dissolved. Allow the mixture to cool completely., Add the white and red radish to the vinegar-sugar solution and mix well., Bottle in a sterilised glass jar and allow the pickle to mature for 3 to 5 days before it is ready to eat., Store at room temperature for upto 4 to 5 weeks.] | [Energy, 260 cal, Protein, 0.5 g, Carbohydrates, 63.9 g, Fiber, 1.6 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 2606.3 mg] | red-and-white-radish-pickle-mooli-ka-achar-3415r |
| rcp33186 | Red Apple Sunset ( Party Drinks ) | NA | Veg | [apple juice, sweet lime juice, grenadine syrup, ice, apple fans] | 15 mins | 0 mins | [Indian Mocktails, No Cooking Veg Indian] | 4Makes 4 glasses | Indian | Red apple sunset, a drink that does justice to those beautifully-shaped, glittering wine glasses! serve this delicious fruit laden mocktail in your best glass with a dainty apple garnish. Blend fresh apple and sweet lime, if you don’t want to use processed juices. | [Combine all the ingredients, in a cocktail shaker and shake well., In each wine glass, pour equal quantity of the juice. Serve immediately garnished with apple fans., Starting from one end of a quartered apple piece makes around 4 to 5 slits at regular intervals till 1 cm away from the other end., Gently open the slices to form a fan., Pierce a stirrer stick from the intact end to hold the slices and place on the glass.] | [Energy, 149 cal, Protein, 1.2 g, Carbohydrates, 34.4 g, Fiber, 5.7 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 23.7 mg] | red-apple-sunset--party-drinks--33186r |
| rcp40846 | Red Capsicum Carrot and Apple Juice | NA | Veg | [red capscium cubes, carrot cubes, apple cubes, ice-cubes] | 10 mins | 0 mins | [Indian Juices, Juicer and Hopper, Indian Healthy Veg Snack, Healthy Indian Acidity recipes, Gluten Free Veg Indian, Low Carb Diet, Indian Cancer Patients] | 4Makes 4 small glasses | Indian | red capsicum, carrot and apple juice recipe | Indian red bell pepper carrot juice | healthy carrot apple juice | with 16 amazing images. red capsicum, carrot and apple juice recipe | Indian red bell pepper carrot juice | healthy carrot apple juice is an attractive orange-coloured juice that is a pleasure to behold, and even more of a treat to the palate! Learn how to make Indian red bell pepper carrot juice. A smart combination of fruits and veggies gives this Indian red bell pepper carrot juice a vibrant flavour. The low-calorie red capsicum gives this juice a unique flavour that is mildly spicy and pleasantly sweet at the same time. Not only that, this low-cal delight is also chock-full of nutrients like fibre, making it a wonderful juice for weight-watchers. Make sure you do not peel the apples as all the fibre is in the peels. The best part is that this healthy carrot apple juice can be made in any season as its ingredients are perennially available in the markets. Red capsicum contains an enzyme called “capsaicin” that increases your body's metabolism and stimulates the burning of fat—resulting in weight loss. Carrots are considered to be an excellent source of beta-carotene, which is essential for healthy eyes and skin. This red capsicum, carrot and apple juice also imparts a natural sweetness to the juice. It can be enjoyed by all healthy individuals, weight watchers and heart patients too. Weight-watchers can also steer toward healthier snacks options like Baked Oats Puri, Cabbage Jowar Muthias, Dieter’s Pizza, Healthy Bean Quesadilla, Healthy Moong Chaat, Healthy Vada Pav, Low Cal Chivda and many more low-calorie snacks that will help to keep a watch on weight gain. Tips on red capsicum, carrot and apple juice. 1. You can add some Tabasco sauce to make the Indian red bell pepper carrot juice a little spicy. 2. If you are using a regular mixer, then we suggest you blanch the carrots. 3. Add 10 to 12 ice cubes. This will chill the juice. Enjoy red capsicum, carrot and apple juice recipe | Indian red bell pepper carrot juice | healthy carrot apple juice | with step by step photos. | [To make red capsicum, carrot and apple juice, combine the red capsicum cubes, carrot cubes, apple cubes, 1 cup of water and ice cubes in a high quality blender jar (like vitamix) and blend well till smooth and frothy., Serve immediately., Add the red capsicum cubes, carrot cubes and apple cubes a few at a time in the hopper., Add 5 to 6 ice-cubes in each of the 2 glasses and pour equal quantities of juice over it. Note that some amount of fiber will be lost while making juice in a juicer., Serve the red capsicum, carrot and apple juice immediately., This recipe makes use of unpeeled apples, hence take care to clean and wash them well before chopping, to get rid of dirt, germs and chemical residues.] | [Energy, 32 cal, Protein, 0.6 g, Carbohydrates, 6.8 g, Fiber, 2.3 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 14.1 mg] | red-capsicum-carrot-and-apple-juice-40846r |
| rcp7523 | Red Chilli Paste | NA | NA | [bottle gourd (doodhi / lauki) cubes, whole dry kashmiri red chillies, chopped red capsicum, vinegar, salt] | 5 mins | 12 mins | [Non-stick Pan, Low Calorie Weight Loss Basic] | 1Makes 1 cup (42 tsp ) | NA | Chilli garlic paste is a commonly used ingredient in spice-packed dishes like pav bhaji as well as many flavourful subzis and rice preparations. This pungent Red Chilli Paste is a tasty alternative to the chilli garlic paste, apt for Jains as well as those who are not fond of garlic. Bottle gourd and capsicum form the body of this paste, while red chilli gives its dominant flavour. You can prepare a batch of this paste and store it in the refrigerator for over a week. | [Combine all the ingredients along with ¾ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 10 to 12 minutes, while stirring occasionally., Allow the mixture to cool completely., Once cooled, blend in a mixer till smooth., Store in an air-tight container and refrigerate and use as required.] | [Energy, 1 cal, Protein, 0 g, Carbohydrates, 0.1 g, Fiber, 0.1 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.1 mg] | red-chilli-paste-7523r |
| rcp42876 | Red Chilli Paste Using Kashmiri Red Chillies | NA | NA | [whole dry kashmiri red chillies, salt] | 1 mins | 0 mins | [Mixer] | 1Makes 0.75 cup | NA | red chilli paste 2 ways recipe | homemade Indian red chilli paste | Kashmiri red chilli paste | laal mirch ki paste | with… amazing images. | [Soak the kashmiri red chillies in enough hot water in a deep bowl for at least 30 minutes., Drain and blend in a mixer along with ¼ cup of water and salt to a smooth paste., Use as required.] | [Energy, 0 cal, Protein, 0 g, Carbohydrates, 0 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | red-chilli-paste-using-kashmiri-red-chillies-42876r |
| rcp1656 | Red Garlic Chutney ( Idlis and Dosas ) | NA | NA | [grated coconut, garlic (lehsun) cloves, red chillies, tamarind (imli) pulp, oil, salt] | 10 mins | 0 mins | [Healthy Indian Recipes, Maharashtrian Chutneys, Maharashtrian Pickles, different kinds of Indian chutney, Quick Chutneys, Diabetic Accompaniments, Diabetes and Healthy Heart, Healthy Heart Accompaniments] | 1Makes 1 cup (14 tbsp ) | Maharashtrian | Although red in colour, the red garlic chutney is not fiery. The use of coconut moderates the spiciness of this chutney, making it suitable for all. The use of tamarind pulp is very important to balance the taste of coconut and garlic, and ensure that you add the suggested quantity. | [Heat the oil in a saucepan and saute the garlic and red chillies for 1/2 minute., Add the coconut and stir for 1 more minute., Cool and grind to a coarse paste with the tamarind and salt using a little water., Refrigerate till ready to serve.] | [Energy, 37 cal, Protein, 0.4 g, Carbohydrates, 1.3 g, Fiber, 1 g, Fat, 3.3 g, Cholesterol, 0 mg, Sodium, 1.6 mg] | red-garlic-chutney--idlis-and-dosas--1656r |
| rcp38615 | Red Garlic Chutney ( South Indian Chutney ) | NA | Veg | [coconut oil oil, garlic (lehsun) cloves, whole dry kashmiri red chillies, grated coconut, tamarind (imli) pulp, salt] | 10 mins | 2 mins | [South Indian Chutney, different kinds of Indian chutney, Mixer, Kadai Veg] | 1Makes 1 cup (14 tbsp ) | South Indian | There is just one thing to fear about this chutney recipe – it might end up stealing the thunder out of the main course! serve with relatively bland main course dishes such as idlis, dosas, lemon rice, etc. | [Heat the oil in a kadhai, add the garlic and red chillies and sauté on a slow flame for ½ a minute, while stirring continuously., Add the coconut and sauté on a medium flame for a minute, while stirring continuously. Keep aside., When cool, add the tamarind pulp, salt and ½ cup of water and blend in a mixer till it forms a smooth paste., Use as required] | [Energy, 43 cal, Protein, 0.4 g, Carbohydrates, 1.2 g, Fiber, 1 g, Fat, 4 g, Cholesterol, 0 mg, Sodium, 1.5 mg] | red-garlic-chutney--south-indian-chutney--38615r |
| rcp285 | Red Garlic Sauce ( Chinese Cooking ) | NA | Veg | [chopped garlic (lehsun), cornflour, oil, chopped green chillies, chopped onions, chopped spring onions whites, clear vegetable stock, tomato ketchup, salt] | 15 mins | 3 mins | [Chinese Accompaniments, Chinese Basic, Saute, Chinese Party, Kadai Veg] | 1Makes 0.75 cups | Chinese | An intense sauce of garlic and green chillies, with a dash of onions and spring onion whites for crunch and tomato ketchup for tang, the Red Garlic Sauce gets its volume from vegetable stock thickened with cornflour. This Chinese sauce is a great accompaniment for Oriental starters, but combines superbly with a bowlful of rice or noodles too. | [Combine the cornflour and 2 tbsp water in a bowl, mix well and keep aside., Heat the oil in a broad non-stick pan, add the garlic, green chillies, onions and spring onion whites, mix well and sauté on a medium flame for 1 minute., Add the clear vegetable stock, tomato ketchup, salt and cornflour-water mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Use as required.] | [Not Given] | red-garlic-sauce--chinese-cooking--285r |
| rcp22527 | Red Paste | NA | Veg | [whole dry kashmiri red chillies, beaten rice (poha), chopped garlic (lehsun), chopped ginger (adrak), salt] | 5 mins | 0 mins | [different kinds of Indian chutney, Indian Dips / Sauces, No Cooking Veg Indian, Mixer, Low Cholesterol, Zero Oil, Low Cholesterol Accompanients] | 1Makes 1 cup (14 tbsp ) | Indian | A fiery-looking spice paste made with pungent ingredients like red chillies, garlic and ginger, the red paste is really not as hot as it looks because of the addition of beaten rice, which not only adds volume but also balances the strong flavours of the spices. The red paste can be used to pep up a variety of subzis, starters and even sandwiches. | [Soak the red chillies in enough hot water in a bowl for at least 30 minutes. Drain and discard the water. Combine all the ingredients, including the red chillies, and blend to a smooth paste in a mixer using ½ cup of water., Store refrigerated till use.] | [Energy, 15 cal, Protein, 0.3 g, Carbohydrates, 3.3 g, Fiber, 0 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 0.5 mg] | red-paste-22527r |
| rcp34727 | Red Pepper Triangles with Italian Relish ( Healthy Starter Recipe ) | Snacks | NA | [red capsicum, oil, olive oil, low-fat paneer tofu, olives, chopped parsley, lemon juice, red chilli flakes, salt, freshly ground black pepper powder] | 20 mins | 17 mins | [Italian Starters, Low Calorie Indian Snacks, Soya Snacks, Starters, Stir-fry, Non-stick Pan, Quick Snacks / Quick Starters, Diabetic Starters & Snacks] | 16Makes 16 pieces | Indian | The bright red-coloured peppers, the multi-flavoured topping featuring a thoughtful combination of olives, parsley and paneer with lemon—all these highlight the unmistakeable italian identity of this low-cal starter! | [Apply ¼ tsp of oil evenly over the red capsicum. Pierce it with a fork and roast it over an open medium flame till it turns black., Immerse it immediately in water and remove the skin, stem and seeds and cut into 37 mm. (1½”) triangles. You will get approx. 16 triangles. Keep aside., Heat the oil in a non-stick pan, add all the remaining ingredients, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously., Divide the topping into 16 equal portions and keep aside., Just before serving, top each red bell pepper triangle with a portion of the topping and serve immediately.] | [Energy, 10 cal, Protein, 0.2 g, Carbohydrates, 0.7 g, Fiber, 0.2 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 1 mg] | red-pepper-triangles-with-italian-relish--healthy-starter-recipe--34727r |
| rcp41442 | Red Pumpkin Chutney, Kaddu Chutney, Bengali Bhopla Chutney | NA | NA | [red pumpkin (bhopla / kaddu), mustard (rai / sarson) oil, mustard seeds ( rai / sarson), whole dry kashmiri red chilli, tamarind (imli) pulp, raisins (kismis), sugar, salt] | 10 mins | 19 mins | [Bengali Chutney / Raitas, different kinds of Indian chutney, Kebab Party, High Tea Party, Barbeque Party Indian Recipes, Pressure Cooker, Mixer] | Makes 0.5 cup (7 tbsp ) | Bengali | This mild and simple Bengali chutney is a surprise for those who don’t know about it. The procedure is so simple but the taste is so awesome! Cooked and mashed red pumpkin is blended with an assortment of ingredients like red chillies, raisins and tamarind, which contribute spicy, sweet and tangy tones to the chutney. Finger-licking tasty, this Red Pumpkin Chutney can be served as an accompaniment with meals or as a dip with crunchy snacks! You can make a small batch and keep it in the fridge, to use whenever required. When you stock up on red pumpkin, you can also try Pumpkin Kootu Curry and Pumpkin Raita . | [Combine the red pumpkin along with ½ cup of water in a pressure cooker and pressure cook for 2 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat the oil in a broad non-stick pan, add the mustard seeds and dry kashmiri red chilli and sauté on a medium flame for few seconds., Add the cooked pumpkin along with the water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Add the tamarind pulp, raisins, sugar and salt, mix well, and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Cool slightly and blend it in a mixer till smooth., Serve or store it in an air-tight container and keep it refrigerated. Use as required.] | [Energy, 29 cal, Protein, 0.4 g, Carbohydrates, 5.2 g, Fiber, 0.2 g, Fat, 0.8 g, Cholesterol, 0 mg, Sodium, 2 mg] | red-pumpkin-chutney-kaddu-chutney-bengali-bhopla-chutney-41442r |
| rcp4993 | Red Pumpkin Pachadi | Lunch | NA | [red pumpkin (bhopla / kaddu) cubes, curd (dahi), coconut milk (nariyal ka doodh), sugar, salt, oil, mustard seeds ( rai / sarson), chopped green chillies, curry leaves (kadi patta), asafoetida (hing), chopped coriander (dhania)] | 10 mins | 14 mins | [South Indian Pachadi, Raita, Raitas, different kinds of Indian chutney, Onam recipes, Kerala Onam Sadya, Indian Party, Non-stick Pan, South Indian Lunch] | 3Makes 3 servings | Kerala | red pumpkin pachadi recipe | Kerala style Mathanga pachadi | Indian pumpkin pachadi | Onam special pachadi | with 21 amazing images. red pumpkin pachadi recipe | Kerala style Mathanga pachadi | Indian pumpkin pachadi | Onam special pachadi is a quick and simple accompaniment from South Indian cuisine. Learn how to make Kerala style Mathanga pachadi. To make red pumpkin pachadi, combine the curds, coconut milk, sugar and salt in a deep bowl, mix well and keep aside. Heat the oil in a deep non-stick kadhai, and add the mustard seeds. When the seeds crackle, add the green chillies, curry leaves, asofoetida, pumpkin and little salt and sauté on a medium flame for few seconds. Add ½ cup of water, mix well and cover with a lid and cook on a medium flame for 7 to 8 minutes, while stirring occasionally and mashing it lightly with the back of a spoon. Add the curd-coconut milk mixture, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Refrigerate for at least an hour. Serve chilled garnished with coriander. Pachadi is usually a side dish in South Indian which involves the use if curd. Wonderfully unique, the Kerala style Mathanga pachadi stands out from others in its combined use of curds and coconut milk. Though you might never have tried it before, you will be pleasantly surprised to see that mellow coconut milk and tangy curds complement each other very well, and together with the aromatic and flavourful tempering, they really form a delicious base for the sautéed red pumpkin. This Onam special pachadi is sure to please your palate. Make sure you refrigerate the Indian pumpkin pachadi before use, to improve its flavour and texture. Serve this refreshing accompaniment with rice dishes like Bisi Bele Bhaat, South Indian Tava Rice and Coconut Rice. Tips for red pumpkin pachadi. 1. Instead of using coconut milk, you can also make a paste of freshly grated coconut and cumin seeds and / or mustard seeds. 2. Green chillies for tempering can be replaced with red chillies. Enjoy red pumpkin pachadi recipe | Kerala style Mathanga pachadi | Indian pumpkin pachadi | Onam special pachadi | with step by step photos. | [To make red pumpkin pachadi, combine the curds, coconut milk, sugar and salt in a deep bowl, mix well and keep aside., Heat the oil in a deep non-stick kadhai, and add the mustard seeds., When the seeds crackle, add the green chillies, curry leaves, asofoetida, pumpkin and little salt and sauté on a medium flame for few seconds., Add ½ cup of water, mix well and cover with a lid and cook on a medium flame for 7 to 8 minutes, while stirring occasionally and mashing it lightly with the back of a spoon., Add the curd-coconut milk mixture, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally., Refrigerate for at least an hour., Serve the red pumpkin pachadi chilled garnished with coriander.] | [Energy, 152 cal, Protein, 2.3 g, Carbohydrates, 7.5 g, Fiber, 0.4 g, Fat, 11.6 g, Cholesterol, 5.3 mg, Sodium, 9.5 mg] | red-pumpkin-pachadi-4993r |
| rcp42015 | Red Velvet Cupcake, Eggless Red Velvet Cupcake | NA | NA | [plain flour (maida), baking powder, baking soda, cocoa powder, melted butter, condensed milk, vanilla essence, curds (dahi), red food colour, unsalted butter, cream cheese, powdered sugar, red food colour, edible coloured stars, edible silver balls] | 10 mins | 0 mins | [Father's Day, Children's Day, Sweet Recipes for Kids] | 9Makes 9 cupcakes | NA | Smooth and velvety in a vibrant red hue, this cupcake is sure to attract everyone’s attention and retain it too! A rich chocolaty cupcake, decorated with a glossy red coloured cream cheese frosting speckled with shiny stars and silver balls, this Red Velvet Cupcake is nothing short of a work of art. Make it on a special day to make a special person feel even more special. Indeed, there is something alluring about this eggless cupcake, which everybody will fall in love with. Also do try other cupcakes like Vanilla Cupcakes and Oreo Cupcake . | [Sieve the plain flour, baking powder, baking soda, cocoa powder in a deep bowl and keep aside., Combine the melted butter, condensed milk, vanilla essence, curd, ¼ cup of water and red food colour in a deep bowl and beat it using a whisk till smooth., Gradually add the plain flour mixture and beat again till smooth using an electric beater., Divide the mixture into 9 equal portions., Place 9 paper cups in a muffin tray and fill each cup with the batter using an ice-cream scooper and tap it lightly., Bake it in a pre-heated oven at 180°c (360°f) for 20 minutes. Keep aside to cool completely., Combine the butter and cream cheese in a deep bowl and beat it using an electric beater till smooth., Gradually add the sugar and beat again till smooth., Divide the mixture into 2 equal portions in 2 different bowls., Add red food colour in one of the cream cheese mixture bowl and mix well., Take a piping bag, put a star nozzle and fill it with the red coloured cream cheese mixture on one side., Then pour the plain cream cheese mixture on the other side., Cut the tip of the piping bag using a scissor and refrigerate it for 30 minutes., Place all the red velvet cupcakes on a clean dry surface., Remove the cream cheese frosting from the refrigerator, Swirl a little cream cheese mixture over each cup cake., Sprinkle it with edible coloured sprinklers and refrigerate till serve.] | [Energy, 313 cal, Protein, 4.5 g, Carbohydrates, 31.8 g, Fiber, 0.2 g, Fat, 18.7 g, Cholesterol, 49.6 mg, Vitamin A, 546.5 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.3 mg, Vitamin C, 0.5 mg, Folic Acid, 2.3 mcg, Calcium, 101.6 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 232.1 mg, Potassium, 90.5 mg, Zinc, 0.2 mg] | red-velvet-cupcake-eggless-red-velvet-cupcake-42015r |
| rcp33747 | Refreshco Regio ( Exotic Diabetic Recipe ) | NA | NA | [chopped orange, chopped pineapple, chopped strawberries, chopped apples, lemon juice, sugar substitute, pineapple juice, soda] | 5 mins | 0 mins | [Mexican Drinks, Indian Juices, Indian Diabetic Drinks] | 6Makes 6 glasses | Indian | A perfect accompaniment to any meal! If doctors have tagged sugar-laden drinks with a ‘no-no’ for you, here’s a diabetic-friendly drink made using healthy fruits and sugar-free soda. Fruits are rich in fibre, iron, and other vitamins like vitamin C and A, and contain natural fruit sugar that does not fluctuate blood sugar levels. The use of a sugar substitute makes it taste even better… however those who like it as it is can relish the drink even without a sweetener. | [Combine the oranges, pineapple, strawberries, apples, lemon juice and sugar substitute in a bowl., In a glass, put a portion of the fruits and crush lightly using a pestle (khalbhatta)., Add 1 tbsp of pineapple juice and pour ½ bottle of soda over it., Repeat with the remaining ingredients to make 5 more glasses., Serve immediately., This recipe has been developed only to satisfy the occasionally craving of a diabetic for exotic dishes as it contains certain ingredients which need to be used restrictively. Hence this does not qualify as a regular everyday meal., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 40 cal, Protein, 0.4 g, Carbohydrates, 9.3 g, Fiber, 2.2 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 23.6 mg] | refreshco-regio--exotic-diabetic-recipe--33747r |
| rcp5608 | Refried Beans Stuffed Whole Wheat Tortilla with Green Tomato Salsa | NA | NA | [whole wheat flour (gehun ka atta), salt, boiled rajma (kidney beans), oil, chopped garlic (lehsun), chopped green chillies, chopped onions, chopped tomatoes, chilli powder, cumin seeds (jeera) powder, salt, chopped green tomatoes, chopped spring onions whites, chopped garlic (lehsun), cumin seeds (jeera) powder, chopped green chillies, chopped coriander (dhania), salt, whole wheat flour (gehun ka atta)] | 20 mins | 30 mins | [Mexican Quesadillas, Mexican Main Dish, Tortilla Main Dishes, Mexican Delights, Father's Day, Mexican Party, Non-stick Pan] | 6Makes 6 tortillas | Mexican | In this fantabulous Mexican recipe, whole wheat tortillas get a double flavour boost – from the multi-textured refried beans stuffing, as well as from the tangy green tomato salsa. The salsa is a real tongue-tickler, with spring onions, spice powders and other flavour enhancers like coriander and green chillies. The refried beans is equally tasty, with protein-packed rajma and a team of tasty ingredients like onions, tomatoes and spice powders. Refried Beans Stuffed Whole Wheat Tortilla with Green Tomato Salsa gives you a super-tasty way to top up on protein and iron, two essentials for healthy skin. Protein helps maintain the elasticity of skin, while iron ensures a good supply of oxygen to the skin cells, which is necessary to stay healthy. Keep your skin glowing with more of our recipes like Strawberry Banana Smoothie , and Spinach and Carrot Soup . | [Combine the whole wheat flour and salt in a deep bowl and knead into a soft dough using enough water. Keep aside., Heat the oil in a broad non-stick pan, add the garlic and green chillies and sauté on a medium flame for 30 seconds., Add the onions and sauté on a medium flame for 1 minute., Add the tomatoes and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the chilli powder, cumin seeds powder and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the rajma and ¼ cup of water, mix well and cook on a medium flame for 3 minutes, while mashing it coarsely using a potato masher., Divide the dough into 6 equal portions., Roll a portion of the dough into a 200 mm. (8”) diameter circle using a little whole wheat flour for rolling., Spread a portion of the refried beans stuffing on half of the roti and fold it over to make a semi-circle., Heat a non-stick tava (griddle) and cook each tortilla on a slow flame, till they turn golden brown in colour from both the sides., Repeat steps 2 to 4 to make 5 more stuffed whole wheat tortillas., Serve immediately with green tomato salsa.] | [Energy, 158 kcal, Protein, 7.1 gm, Carbohydrates, 25.6 gm, Fat, 1.9 gm, Iron, 2.6 mg] | refried-beans-stuffed-whole-wheat-tortilla-with-green-tomato-salsa-5608r |
| rcp3484 | Refried Beans, Diabetic Friendly | NA | NA | [boiled and coarsely mashed rajma (kidney beans), chopped garlic (lehsun), chopped onions, chopped tomatoes, chopped capsicum, chilli powder, cumin seeds (jeera) powder, oil, salt] | 15 mins | 4 mins | [Mexican Party, Non-stick Pan] | 1Makes 0.75 cup | Mexican | Famous Mexican recipe made healthy by adding more veggies and making it more fibre rich and nutritious. This healthy version of refried beans is worth a try! Use these beans in recipes like Burritos or serve it with Baked Tortilla Chips . | [Heat the oil in broad non-stick pan, add the garlic and sauté on a medium flame for few seconds., Add the onions and sauté on a medium flame for 1 minute., Add the tomatoes and 2 tbsp water and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the capsicum, rajma, chilli powder, cumin seeds powder, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Use as required.] | [Energy, 162 kcal, Protein, 5.6 gm, Carbohydrates, 22.2 gm, Fat, 5.6 gm, Iron, 2.2 mg, Fibre, 2.6 gm] | refried-beans-diabetic-friendly-3484r |
| rcp1271 | Refried Beans, Mexican Veg Refried Beans | NA | NA | [rajma (kidney beans), chopped tomatoes, chopped onions, chopped garlic (lehsun), chopped green chillies, salt, oil, chopped onions, chilli powder, cumin seeds (jeera) powder, sugar, butter] | 10 mins | 20 mins | [Mexican Main Dish, Mexican Party, Pressure Cooker, Non-stick Pan, Protein rich food for kids, High Protein International] | 3Makes 2.75 cups | Mexican | refried beans recipe | Mexican veg refried beans | Indian style healthy Mexican refried kidney beans | pressure cooker rajma | with 29 amazing images. refried beans recipe | Mexican veg refried beans | Indian style healthy Mexican refried kidney beans | pressure cooker rajma is a simple Mexican dish used as a part of other delicacies. Learn how to make Indian style healthy Mexican refried kidney beans. To make refried beans, soak the rajma in enough water in a deep bowl and keep aside for overnight. Next day, drain well. Combine the rajma, tomatoes, chopped onions, garlic, green chillies, salt and 1 cup of water in a pressure cooker and pressure cook for 5 whistles. Allow the steam to escape before opening the lid. Keep the rajma mixture aside. Heat the oil in a broad non-stick pan, add the finely chopped onions and sauté on a medium flame for 1 minute. Add the rajma mixture, chilli powder, cumin seed powder, sugar, butter and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Mash the mixture lightly using a potato masher. Use as required. If the word re-fried gives you a scare, worry not, this famous Mexican veg refried beans is not refried at all! ‘Re’ in Mexican simply means ‘very’ or ‘thoroughly’, so this dish is simply a sumptuous preparation of cooked beans sauteed thoroughly with onions and tongue-tickling spice powders. Myriad ingredients added when cooking the rajma, such as tomatoes, green chillies and garlic give it a saucy consistency and a finger-licking flavour as well. These pressure cooker rajma can be refrigerated once done, and enjoyed with any meal, from breakfast and dinner, to a quick snack anytime you feel hungry, just as they do in Mexico. Serve with Taco Shells or just wrap in Flour Tortillas with a salad and Salsa. This Indian style healthy Mexican refried kidney beans has the goodness of protein and calcium from the rajma. Both these nutrients help in the bone strengthening process. The onions and tomatoes perks up the flavours, while also lending freshness and a handful of antioxidants. For all health conscious we suggest, you reduce the quantity of oil and butter and avoid the sugar completely. Tips for refried beans. 1. While cooking rajma ensure that it is perfectly cooked. 2. These refried beans can be refrigerated for a day or two. Enjoy refried beans recipe | Mexican veg refried beans | Indian style healthy Mexican refried kidney beans | pressure cooker rajma | with step by step photos. | [To make the refried beans, soak the rajma in enough water in a deep bowl and keep aside for overnight. Next day, drain well,, Combine the rajma, tomatoes, chopped onions, garlic, green chillies, salt and 1 cup of water in a pressure cooker and pressure cook for 5 whistles., Allow the steam to escape before opening the lid. Keep the rajma mixture aside., Heat the oil in a broad non-stick pan, add the finely chopped onions and sauté on a medium flame for 1 minute., Add the rajma mixture, chilli powder, cumin seed powder, sugar, butter and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Mash the mixture lightly using a potato masher., Use the refried beans as required.] | [Energy, 295 cal, Protein, 13.1 g, Carbohydrates, 38.6 g, Fiber, 3.3 g, Fat, 9.8 g, Cholesterol, 10.9 mg, Sodium, 41.8 mg] | refried-beans-mexican-veg-refried-beans-1271r |
| rcp41702 | Restaurant Style Jeera Rice | Dinner | NA | [cumin seeds (jeera), long grained rice (basmati), oil, ghee, salt, chopped coriander (dhania), melted butter] | 5 mins | 10 mins | [Mughlai Chawal, Mughlai Biryani, Traditional Indian Rice Recipes, Pulaos, Indian Party, Non-stick Pan, Biryani Recipes for Indian Dinner, Rice Pulao, Paneer Pasanda to Dal Moghlai] | 4Makes 4 servings | Indian | restaurant style jeera rice | jeera pulao | authentic jeera rice | with amazing 18 images. restaurant style jeera rice is a flavour-packed rice preparation with the enticing and appetizing aroma of jeera. Made with minimal ingredients, rice, jeera, oil, coriander, and ghee can create a restaurant style jeera rice dish worthy of the lords, then this is it! restaurant style jeera rice or restaurant style jeera pulao is a simple preparation of rice that has been flavoured with jeera or cumin seeds, which is quick and easy to make. This versatile restaurant style jeera pulao preparation can be eaten as an accompaniment with almost any Dals / Kadhis or Subzis / Curries. restaurant style jeera pulao with plain curd and pickle or just topped with some ghee is my personal favourite. authentic jeera rice is also one of the highest selling dish is Indian restaurants. It has made its place in the menus of a roadside dhaba to a 5-star hotel. If you are an amateur and do not understand when the rice grain is cooked, while soaking the rice, you can add 3 drops of lemon juice to ensure that after cooking each grain of rice is separate. Soaking is very important as it reduces the cooking time of authentic jeera rice. The rice grain will absorb moisture and you’ll be less likely to have broken grain while cooking. Coriander peps up the rice further, while a dollop of melted butter added at the end gives the rice a pleasant yellow tinge and a tempting shine, which you are sure to notice whenever you order Jeera Rice at restaurants. Jeera or zeera is the core ingredient in this recipe, you can slightly crush them for the best result. Along with cumin, a few other whole spices like bay leaves, cloves, and cinnamon can also be added. If possible, serve this restaurant style jeera rice immediately to enjoy a burst of flavours along with the crackling crispness of cumin seeds. Enjoy with your favourite dal fry and roasted papad or Roasted Khichiya Papad as an accompaniment. Learn to make restaurant style jeera rice | jeera pulao | authentic jeera rice | with detailed step by step recipe photos and video below. | [To make restaurant style jeera rice, wash and drain the rice thoroughly., Combine the rice along with enough water in a deep bowl, cover it with a lid and keep aside to soak for 30 minutes. Drain well and keep the rice aside., Boil enough water in a deep non-stick pan and add the salt and rice to it. Mix well and cook on a medium flame for 6 minutes, while stirring occasionally., Strain it using a strainer and transfer it into a flat plate immediately. Spread it evenly using a flat ladle and keep aside to cool completely (for approx. 30 minutes). Remember to toss the rice gently once in a while to ensure that all the steam gets evaporated., Heat a broad non-stick pan and add the oil and ghee., When the ghee melts just slightly, add the cumin seeds and sauté on a medium flame for 10 seconds. Remove the pan from the flame, add the cooked rice, a little salt and coriander and mix gently., Put the pan back onto the flame and cook it on a high flame for 1 to 2 minutes, while tossing gently but continuously., Add 1 tbsp of melted butter and mix gently., Serve the restaurant style jeera ricehot., While soaking the rice, you can add 3 drops of lemon juice to ensure that after cooking each grain of rice is separate.] | [Energy, 232 cal, Protein, 2.9 g, Carbohydrates, 33.7 g, Fiber, 1.8 g, Fat, 9.4 g, Cholesterol, 6.9 mg, Sodium, 25.3 mg] | restaurant-style-jeera-rice-41702r |
| rcp32735 | Restaurant Style Sambar, Sambar with Sambar Masala | Dinner | Vegan | [oil, chana dal (split bengal gram), toovar (arhar) dal, urad dal (split black lentils), fenugreek (methi) seeds, coriander (dhania) seeds, whole dry kashmiri red chillies, turmeric powder (haldi), asafoetida (hing), curry leaves (kadi patta), toovar (arhar) dal, drumsticks (saijan ki phalli / saragavo), bottle gourd (doodhi / lauki) cubes, potato cubes, oil, mustard seeds ( rai / sarson), curry leaves (kadi patta), asafoetida (hing), chopped tomatoes, shallots (madras onions), tamarind (imli) pulp, sambar masala, chilli powder, turmeric powder (haldi), salt, chopped coriander (dhania)] | 20 mins | 45 mins | [South Indian Sambar, Dinner, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Pressure Cooker Vegetables, Pressure Cooker, Vegan] | 6Makes 6 servings | South Indian | restaurant style sambar recipe | sambar recipe for idli | sambar with sambar masala | hotel sambar recipe | with 54 amazing images. restaurant style sambar recipe | sambar recipe for idli | sambar with sambar masala | hotel sambar recipe is made in every household in the south of Indian daily. Learn how to make sambar recipe for idli. To make restaurant style sambar, wash the toovar dal thoroughly and drain. Combine the washed dal and 2 cups of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Blend the dal using a hand blender till it is smooth and keep aside. Combine the drumsticks, bottle gourd and potatoes with 1 cup of water in a deep non-stick pan and cook on a medium flame for 4 to 5 minutes or till the vegetables are soft. Keep aside. Heat the oil in a deep non-stick pan and add the mustard seeds, curry leaves and asafoetida and sauté on a medium flame for a few seconds. Add the tomatoes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the cooked bottle gourd and drumstick, shallots, tamarind pulp, cooked dal, salt, sambhar masala powder, chilli powder, turmeric powder, salt and ¾ cup of water, mix well and bring to boil and allow to cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the coriander, mix well and cook on a medium flame for 1 minute. Serve the sambar hot. Sambar with sambar masala is one South Indian dish that needs no introduction, and probably the most versatile of them all. Each family uses the ingredients in various proportions. You can try our version of sambar or try varying the quantities depending on your preference. Here we have shared the recipe of sambar masala too. It is the flawless blend of spices for the perfect restaurant style sambar! The combination of this sambar masala with a horde of veggies gives rise to an aromatic and flavourful sambar that will steal everyone’s hearts. The vegetables added to hotel sambar recipe are referred to as ‘thaan’. We have used bottle gourd, potato, drumstick, tomatoes and shallots, but various thaans also include colocasia, radish, carrot, capsicum, brinjal, ladies finger etc. This sambar recipe for idli can be served with a variety of dishes like medu vada, onion rava dosa and mysore masala dosa to a very simple accompaniment like steamed rice. Tips for restaurant style sambar. 1. You can even make use of a combination of toovar dal and chana dal. However, chana dal is used in small quantities like 1 to 2 tablespoons only. 2. The fat used for tempering the sambar varies from region to region. Authentic South Indian homemade sambar makes use of ghee while sambar recipe in Tamil Nadu makes use of sesame oil and Kerala uses coconut oil. You can use any other oil also. 3. Shallots can be replaced with finely sliced onions. These will be sautéed before tomatoes. 4. In Karnataka a bit of jaggery is added for a pleasant and contrasting mild sweet taste of the sambar. 5.If you serve the sambar later, you may have to adjust the consistency by adding little water before reheating. 6. You can also make sambar masala using pandi chillies. Enjoy restaurant style sambar recipe | sambar recipe for idli | sambar with sambar masala | hotel sambar recipe | with step by step photos. | [Heat the oil in a broad non-stick pan, add all the ingredients and roast on a slow flame for 3 to 4 minutes or till the dals turn light brown in colour. Keep aside to cool completely., Once cooled, blend in a mixer to a fine powder., Use the sambar masala as required or store refrigerated in an air-tight container., To make restaurant style sambar, wash the toovar dal thoroughly and drain., Combine the washed dal and 2 cups of water in a pressure cooker and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Blend the dal using a hand blender till it is smooth and keep aside., Combine the drumsticks, bottle gourd and potatoes with 1 cup of water in a deep non-stick pan and cook on a medium flame for 4 to 5 minutes or till the vegetables are soft. Keep aside., Heat the oil in a deep non-stick pan and add the mustard seeds, curry leaves and asafoetida and sauté on a medium flame for a few seconds., Add the tomatoes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the cooked bottle gourd, potatoes and drumstick, shallots, tamarind pulp, cooked dal, salt, sambhar masala powder, chilli powder, turmeric powder and ¾ cup of water, mix well and bring to boil and allow to cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the coriander, mix well and cook on a medium flame for 1 minute., Serve the sambar hot.] | [Energy, 175 cal, Protein, 8.2 g, Carbohydrates, 23 g, Fiber, 4.8 g, Fat, 5.7 g, Cholesterol, 0 mg, Sodium, 15.6 mg] | restaurant-style-sambar-sambar-with-sambar-masala-32735r |
| rcp42578 | Restaurant Style Tomato Pulao | Dinner | NA | [tomato cubes, tomato pulp, soaked and cooked long grained rice (basmati), oil, cumin seeds (jeera), chopped onions, chopped ginger (adrak), chopped garlic (lehsun), chopped capsicum, boiled green peas, chilli powder, coriander (dhania) powder, turmeric powder (haldi), salt, chopped coriander (dhania), lemon juice] | 25 mins | 11 mins | [Indian Party, Non-stick Pan, Indian Travel Food Rice, Biryani, Pulao, Biryani Recipes for Indian Dinner, Rice Pulao] | 3Makes 3 servings | Indian | tomato pulao recipe | tomato bhat | tomato rice | restaurant style tomato pulao | with 11 amazing images. restaurant style tomato pulao is an all-time favourite recipe all over the country made from tomatoes, tomato pulp, basmati rice, green peas, onions, capsicum and Indian spices. Tantalizingly tangy with a balanced touch of spices, this restaurant style tomato pulao has a distinct flavour, which everybody loves. tomato bhat is loaded with veggies, which give it a vibrant mouth-feel. You will surely enjoy the mix of flavours and textures in this tomato pulao. Notes on tomato pulao recipe. 1. Add the ginger, garlic and sauté on a medium flame for 2 minutes. Freshly pounded ginger-garlic has a unique flavour, always try crushing in the mortar-pestle before starting the cooking process. 2. Add the green peas, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. You can utilize all the leftover vegetables present in your refrigerator. tomato pulao can be served as a one-dish meal, with a cup of curds or raita. You can also try other pulao recipes like Soya and Vegetable Pulao or Pudina Pulao. Learn to make tomato pulao recipe | tomato bhat | tomato rice | restaurant style tomato pulao | with step by step photos below. | [To make restaurant style tomato pulao, heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds., Add the onions, ginger and garlic and sauté on a medium flame for 2 minutes., Add the capsicum and sauté on medium flame for 2 minutes., Add the tomato cubes and green peas, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the tomato pulp, chilli powder, coriander powder, turmeric powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the rice, coriander and lemon juice, mix well and cook on a medium flame for 2 minutes, stirring occasionally., Serve the restaurant style tomato pulao hot.] | [Energy, 276 cal, Protein, 5.6 g, Carbohydrates, 39.9 g, Fiber, 5.6 g, Fat, 10.5 g, Cholesterol, 0 mg, Sodium, 17.4 mg] | restaurant-style-tomato-pulao-42578r |
| rcp42903 | Restaurant Style Veg Angara, Indian Veg Paneer Angara | Dinner | NA | [oil, carrot cubes, french beans, cauliflower florets, ghee, black peppercorns (kalimirch), cloves (laung / lavang), black cardamom (badi elaichi), cinnamon (dalchini), cumin seeds (jeera), garlic (lehsun) paste, ginger (adrak) paste, chopped onions, red chilli paste, tomato pulp, turmeric powder (haldi), kashmiri red chilli powder, chilli powder, coriander (dhania) powder, curd (dahi), capsicum cubes, paneer (cottage cheese) cubes, salt, garam masala, dried fenugreek leaves (kasuri methi), fresh cream, butter, charcoal, chopped coriander (dhania)] | 25 mins | 25 mins | [Punjabi Sabzis, Sabzis with Gravies, Traditional Indian Sabzis, Indian Curry recipes, North Indian, South Indian, Indian Party, Lunch Sabzi, Dinner Sabzi] | 4Makes 4 servings | Punjabi | veg angara recipe | restaurant style veg angara | Indian veg paneer angara | with 53 amazing images. veg angara recipe | restaurant style veg angara | Indian veg paneer angarais a North Indian style sabzi which features on most restaurant menu. Learn how to make restaurant style veg angara. To make veg angara, in a broad nonstick pan, heat 2 tbsp oil, add carrot, french beans, and cauliflower. Sauté on a medium flame for 2 to 3 minutes. Keep aside. In a deep nonstick pan, heat the remaining 2 tbsp of oil and 1 tbsp ghee. Add black pepper, cloves, cardamom and cinnamon and saute for few seconds. Add cumin seeds, add garlic paste, ginger paste and finely chopped onions and saute on medium flame for 3 to 4 minutes. Add red chilli paste and saute for few seconds, now add tomato pulp and cook on medium flame for 2 to 3 minutes. Add turmeric powder, kashmiri red chilli powder, red chilli powder, coriander powder and saute the masala for 1 minute. Add ½ cup hot water, cover and cook for 2 to 3 minutes till oil releases. Next to make restaurant style veg angara, lower the flame and add whisked curd, mix well. Add capsicum, paneer and saute for 1 minute. Add sautéed vegetables, salt and ½ cup of hot water, mix well and cover with a lid and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add garam masala, kasuri methi, fresh cream and butter. Mix well and cover with a lid and cook for 4 to 5 minutes, while stirring occasionally. Place a steel vati in the centre and place a small piece of live charcoal, add the remaining 1 tbsp of ghee. Cover with lid for 2 to 3 minutes. Garnish with coriander and serve hot with butter naan. restaurant style veg angara is a rich and spicy gravy made with mixed vegetables. It’s tongue-tickling flavour and creamy feel is thoroughly enjoyable! For this the veg angara has the gravy or base made from red chilli paste, onion-tomatoes and cream. What sets this Indian veg paneer angara apart from many other veg Punjabi sabzis is its smoky flavours. The veggies are sautéed and add to the gravy which is finished well with a live charcoal. This smoke given to the gravy enhances the taste and aroma which is best enjoyed with butter naan. Tips to make veg angara. 1. You can add fresh or frozen green pea in the gravy. 2. Charcoal smoke is given to add a restaurant style taste to the gravy. 3. Instead of sautéing the vegetables you can use boiled mixed vegetable cubes. Enjoy veg angara recipe | restaurant style veg angara | Indian veg paneer angara | with step by step photos. | [To make veg angara, in a broad nonstick pan, heat 2 tbsp oil, add carrot, french beans, and cauliflower. Sauté on a medium flame for 2 to 3 minutes. Keep aside., In a deep nonstick pan, heat the remaining 2 tbsp of oil and 1 tbsp ghee. Add black pepper, cloves, cardamom and cinnamon and saute for few seconds., Add cumin seeds, add garlic paste, ginger paste and finely chopped onions and saute on medium flame for 3 to 4 minutes., Add red chilli paste and saute for few seconds, now add tomato pulp and cook on medium flame for 2 to 3 minutes., Add turmeric powder, kashmiri red chilli powder, red chilli powder, coriander powder and saute the masala for 1 minute., Add ½ cup hot water, cover and cook for 2 to 3 minutes till oil releases., Lower the flame and add whisked curd, mix well., Add capsicum, paneer and saute for 1 minute., Add sautéed vegetables, salt and ½ cup of hot water, mix well and cover with a lid and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Add garam masala, kasuri methi , fresh cream and butter. Mix well and cover with a lid and cook for 4 to 5 minutes, while stirring occasionally., Place a steel vati in the centre and place a small piece of live charcoal, add the remaining 1 tbsp of ghee. Cover with lid for 2 to 3 minutes., Garnish with coriander and serve the restaurant style veg angara hot with butter naan.] | [Energy, 353 cal, Protein, 6.3 g, Carbohydrates, 10.7 g, Fiber, 3.1 g, Fat, 31.7 g, Cholesterol, 3.7 mg, Sodium, 33.1 mg] | restaurant-style-veg-angara-indian-veg-paneer-angara-42903r |
| rcp41058 | Ribbon Sev | Snacks | NA | [rice flour (chawal ka atta), besan (bengal gram flour), turmeric powder (haldi), chilli powder, asafoetida (hing), soft butter, salt, oil] | 5 mins | 30 mins | [Course, South Indian Evening Snacks, Tamil Nadu Food, Kerala Cuisine, Advanced Recipes, Jain Snacks, Indian Jar Snacks] | 6Makes 6 cups | Kerala | ribbon sev | ribbon pakoda | ribbon murukku | ola pakoda | ottu pakoda in south india | with 19 amazing images. ribbon sev, also known as ribbon pakoda , ola pakoda or ottu pakoda in south india in south india is a broad, ribbon-shaped sev that is super crisp because of the perfect proportioning of rice flour, besan and butter. The dough for this deep-fried ottu pakoda is flavoured aptly with chilli powder and asafoetida, which give it a mildly-spicy taste. To get the ribbon pakoda shape, you need to use a ribbon shaped press mould, the one with vertical lines. ribbon sev | ribbon pakoda is prepared often during festivals for diwali snacks and ganesh chaturthi. You can surprise kids by serving the Ribbon Pakoda as long ribbons, but for the purpose of storing, you may allow it to cool, break it up gently into pieces of preferred sizes, and store in an airtight container. I would like to share some important tips to make the perfect ribbon pakoda. 1. Gradually, add water to form a dough. Knead into a soft dough. Taste for salt and spices at this stage and add more if required. If the dough is hard, it will be difficult to press through the mould and if the dough is very sticky and watery, it will cause the ribbon sev to break while it is pressed out through the press. We have used approx. ½ cup of water. 2. Hold the sev press over pan, turn the handle of machine and press out ribbons of the sev into hot oil. As ribbons are starting to fall into the oil, slowly move machine to form a single layer of separated sev. Multiple layers will yield uncooked ribbon sev. If you want a healthier option to deep fried ribbon murukku then try our baked ribbon sev recipe which is a perfect kids jar snack recipe. Enjoy this delicious ola pakoda with a cup of hot coffee! Given below are step by step photos of ribbon sev | ribbon pakoda | ribbon murukku | ola pakoda | ottu pakoda in south india. | [To make ribbon sev, combine all the ingredients in a deep bowl and mix well while rubbing it between your palms., Knead into a soft dough using enough water., Divide the dough into 2 equal portions., Grease the ribbon shaped ( the one with vertical lines) press mould with little oil, put a portion of the dough into it, press it and cover it with the lid., Press out ribbons of the sev into the hot oil, a few at a time and deep-fry on a medium flame till it turns light brown in colour from all the sides. Drain the ribbon sev on an absorbent paper., Repeat steps 4 and 5 to deep-fry the remaining ribbon sev in 3 more batches., Keep the ribbon sev aside to cool for 5 to 10 minutes., Transfer the ribbon sev into a deep bowl and break it lightly once using your fingers., Store the ribbon sev in an air-tight container and use as required.] | [Energy, 306 cal, Protein, 4.2 g, Carbohydrates, 26.3 g, Fiber, 2.6 g, Fat, 20.2 g, Cholesterol, 7.5 mg, Sodium, 34.8 mg] | ribbon-sev-41058r |
| rcp22619 | Rice and Besan Pancake | Snacks | NA | [cooked rice (chawal), besan (bengal gram flour), rice flour (chawal ka atta), chopped coriander (dhania), chopped green chillies, turmeric powder (haldi), salt, oil, green chutney] | 10 mins | 20 mins | [Gujarati Farsans, Gujarati One Dish Meal, Breakfast using Leftovers, Breakfast Chillas, Indian Pancakes, Quick Evening Snacks, Indian Pancakes, Evening Tea Snacks] | 18Makes 18 pancakes | Gujarati | rice and besan pancake recipe | besan rice mini uttapam | besan chawal na pudla | besan bhaat na pudla | with 19 amazing images. Leftover rice and besan (gram flour) pancake is a delicious and versatile recipe that transforms leftover rice into a tasty and nutritious dish. Learn how to make rice and besan pancake recipe | besan rice mini uttapam | besan chawal na pudla | besan bhaat na pudla | A rice and besan pancake, also known as a besan chawal na pudla or besan cheela, is a savory and satisfying Indian breakfast dish made with a simple batter of rice flour, gram flour (besan), spices, and water. A besan chawal na pudla is a simple yet delicious dish with a symphony of textures and flavors. A satisfying crunchy texture with a savory goodness. These quick-fix besan rice mini uttapam are not only a great way to use up leftover rice but also a nutritious and flavorful option for breakfast or a light dinner. This recipe is the best way to use leftover rice. Serve these rice and besan pancake hot with green chutney, to enjoy its best flavours. pro tips to make rice and besan pancake recipe: 1. Leftover rice works best for this recipe as it's drier and provides a better texture to the pancakes. 2. Shredded carrots, chopped spinach, or grated beetroot can add extra flavor, texture, and nutrients to your pancakes. 3. Use a non-stick pan: This will prevent the pancakes from sticking and make flipping them easier. Enjoy rice and besan pancake recipe | besan rice mini uttapam | besan chawal na pudla | besan bhaat na pudla | with detailed step by step photos. | [To make rice and besan pancake, combine all the ingredients along with approx. 1¼ cups of water in a deep bowl, mix well to smooth make a thick batter., Heat a non-stick mini uttapa pan and grease it with little oil., When hot, pour a spoonful of batter and spread it gently., Cook using a little oil, till it turns golden brown in colour form both the sides., Repeat steps 3 and 4 to make 7 more pancakes., Serve the rice and besan pancake immediately with green chutney.] | [Energy, 94 cal, Protein, 2.5 g, Carbohydrates, 12.8 g, Fiber, 1.7 g, Fat, 3.6 g, Cholesterol, 0 mg, Sodium, 7.2 mg] | rice-and-besan-pancake-22619r |
| rcp22233 | Rice and Buttermilk Soup | Dinner | Veg | [rice (chawal), cumin seeds (jeera), mint leaves (phudina), low-fat curds, cornflour, salt] | 10 mins | 20 mins | [Lebanese Soups, Dinner, Chunky Indian Soups, One Dish Vegetarian Meals, One Meal Dinner] | 4Makes 4 servings | Indian | Easy to prepare and serve, this soup is a meal in its own right. A mixture of rice and curds boiled in enough water and mildly flavoured with roasted mint and cumin seeds, this soup guarantees a delightful experience. | [Heat a non-stick pan and when hot, dry roast the cumin seeds for 1 to 2 minutes. Keep aside., Heat a non-stick pan and when hot, dry roast the mint leaves for 1 minute. Keep aside., Combine the rice with 3 cups of water and cook till the rice is done., Add 1½ cups of water, curds and cornflour and cook for a few minutes., Add the dried mint, cumin seeds and salt and simmer for 2 minutes., Serve hot.] | [Energy, 56 cal, Protein, 2.6 gm, Carbohydrate, 11.1gm, Invisible fat, 0.1 gm, Fibre, 0.1 gm, Calcium, 80.2 mg] | rice-and-buttermilk-soup-22233r |
| rcp2122 | Rice and Carrot Soup | NA | NA | [cooked rice, chopped carrot, butter, chopped onions, plain flour (maida), basic brown stock, grated processed cheese, fresh cream, lemon juice, salt freshly ground black pepper (kalimirch)] | 15 mins | 12 mins | [French syle Indian Soups, Western Party, Non-stick Pan] | 4Makes 4 servings | Indian | The Rice and Carrot Soup is a sumptuous soup, which can become a mini meal in itself depending on the portion size! Sautéed carrots and onions are cooked in a special brown stock, which gives a delightful flavour and appetizing brown tinge to the soup. A dash of fresh cream and grated cheese add to the richness of this soup, while a teaspoon of lemon juice gives it a mild tang. Enjoy the Rice and Carrot Soup hot. | [Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes., Add the carrots and sauté on a medium flame for 3 minutes., Add the plain flour and sauté on a medium flame for 30 seconds., Add the brown stock, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Add the cooked rice, fresh cream, lemon juice, salt and pepper powder, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Serve hot.] | [Energy, 142 cal, Protein, 3.3 g, Carbohydrates, 19.7 g, Fiber, 2.4 g, Fat, 5.5 g, Cholesterol, 0 mg, Vitamin A, 623.4 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.8 mg, Vitamin C, 22.9 mg, Folic Acid, 19.8 mcg, Calcium, 94.3 mg, Iron, 1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 40.5 mg, Potassium, 173.3 mg, Zinc, 0.5 mg] | rice-and-carrot-soup-2122r |
| rcp524 | Rice and Cheese Balls | Snacks | NA | [cooked rice (chawal), plain flour (maida), chopped green chillies, baking soda, grated processed cheese, mustard (rai / sarson) powder, salt, oil, tomato ketchup] | 10 mins | 15 mins | [Jain Naashta, Jain International, Italian Starters, Quick Evening Snacks, Indian Snacks for Entertaining, Indian Cheese Recipes, Deep-fried Indian Starters] | 12Makes 12 balls | Jain | rice and cheese balls recipe | cheesy masala rice balls | leftover rice cheese balls Indian party snack | crispy veg rice balls | with 14 amazing images. rice and cheese balls recipe | cheesy masala rice balls | leftover rice cheese balls Indian party snack | crispy veg rice balls is a delicious snack and an ideal way to make use of leftover rice. Learn how to make cheesy masala rice balls. To make rice and cheese balls, mash the rice thoroughly in a deep bowl. Add all the remaining ingredients and mix well. Divide the mixture into 12 equal portions and shape each portion into a ball. Heat the oil in a deep non-stick kadhai and deep-fry a few balls at a time on a medium flame till they turn golden brown in colour from all the sides. Serve the rice and cheese balls immediately with tomato ketchup. There are many interesting ways to make use of leftover rice including some types of rotis and dosas. But, this recipe tops the charts! Rice and Cheese Balls, made with cooked rice flavoured simply with green chillies and mustard powder and bound together with flour, gives rise to a temptingly crisp snack when deep-fried. What is more, the procedure to make crispy veg rice balls is as simple as mix, shape, and fry. No dipping, no rolling, no sweat! Serve it to kids and you are sure to see smiley faces and empty plates. Serve these leftover rice cheese balls Indian party snack with tomato ketchup to kids and Schezuan sauce to adults. Tips for rice and cheese balls. 1. The rice should be soft and well cooked. Mash it well so the mixture binds well. 2. For added flavour, you can also add some finely chopped veggies like capsicum and onions to the cheese balls. 3. While deep-frying we suggest that you deep fry a cheese ball and check if it fries well. If it disintegrates, then add a little more plain flour and mix well. Enjoy rice and cheese balls recipe | cheesy masala rice balls | leftover rice cheese balls Indian party snack | crispy veg rice balls | with step by step photos. | [To make rice and cheese balls, mash the rice thoroughly in a deep bowl., Add all the remaining ingredients and mix well., Divide the mixture into 12 equal portions and shape each portion into a ball., Heat the oil in a deep non-stick kadhai and deep-fry a few balls at a time on a medium flame till they turn golden brown in colour from all the sides., Serve the rice and cheese balls immediately with tomato ketchup.] | [Energy, 58 cal, Protein, 1.7 g, Carbohydrates, 9.2 g, Fiber, 0.4 g, Fat, 1.6 g, Cholesterol, 0 mg, Vitamin A, 16 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 0 mg, Folic Acid, 0.8 mcg, Calcium, 27.8 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0.2 mg, Potassium, 2.9 mg, Zinc, 0.1 mg] | rice-and-cheese-balls-524r |
| rcp38998 | Rice and Cucumber Pancakes | BreakFast | NA | [rice flour (chawal ka atta), grated cucumber, grated potatoes, besan (bengal gram flour), chopped coriander (dhania), chopped green chillies, salt, oil] | 10 mins | 10 mins | [Breakfast, Quick breakfast, Breakfast Chillas, Indian Pancakes, Indian Pancakes, Non-stick Pan, Quick Breakfast Indian, Kids Tiffin Box] | 6Makes 6 pancakes | Indian | rice and cucumber pancakes recipe | Indian cucumber pancakes | gluten free cucumber potato pancakes | with 15 amazing images. These light and flavourful rice and cucumber pancakes are a perfect option for a healthy breakfast, lunch, or snack. Made with grated cucumber, grated potatoes and rice flour, they offer a delightful textural contrast - crispy on the outside and slightly chewy on the inside. The addition of cucumber keeps them cool and refreshing, making them ideal for warm weather. Here's a quick note to get you started: •Simple Ingredients: Rice flour, cucumber, grated potatoes , spices, and a touch of oil are all you need for the base. You can customize them further with herbs, grated vegetables, or a squeeze of lemon juice. •Quick and Easy: The batter comes together in minutes, and the pancakes cook up quickly in a hot pan. •Healthy Option: Packed with protein from rice flour and the hydrating benefits of cucumber, these pancakes are a nutritious and satisfying choice. •Versatile: Enjoy rice and cucumber pancakes plain, with a dollop of curd, low fat curds or green chutney, or top them with your favorite savory or sweet toppings. Pro tips for rice and cucumber pancakes. 1. In a bowl put 1/2 cup rice flour (chawal ka atta). Rice flour is naturally gluten-free, making it a suitable option for people with gluten sensitivities or celiac disease. Rice flour contributes to a lighter and crispier texture in the pancakes compared to using wheat flour. This complements the refreshing coolness of the cucumber and creates a pleasant contrast in every bite. 2. Add 1/4 cup grated cucumber. Cucumber is mostly water, adding moisture to the batter. This helps create pancakes that are soft and tender on the inside, rather than dry and crumbly. Cucumber has a mild, refreshing flavor that complements the savory taste of the rice flour and other spices used in the recipe. Enjoy rice and cucumber pancakes recipe | Indian cucumber pancakes | gluten free cucumber potato pancakes | with step by step photos. | [To make rice and cucumber pancakes, in a bowl add rice flour, grated cucumber, grated potatoes, besan, coriander, green chillies and salt to taste., Gradually add 1/2 cup of water in a deep bowl and mix well. Keep batter aside., Grease a non-stick tava (griddle) with a little oil, pour a ladleful of the batter on it and spread in a circular motion to form 125 mm. (5”) diameter thick circle., Cook it, using a little oil, till they turns crisp and golden brown in colour from both sides., Repeat with the remaining batter to make 5 more pancakes., Serve the rice and cucumber pancakes immediately with green chutney.] | [Energy, 56 cal, Protein, 1.3 g, Carbohydrates, 11.7 g, Fiber, 1 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 3.5 mg] | rice-and-cucumber-pancakes-38998r |
| rcp7557 | Rice and Curry in Banana Leaves, Banana Leaf Rice | NA | NA | [cooked rice, oil, caraway seeds (shahjeera), salt, oil, tomato puree, fresh cream, salt, grated coconut, whole dry kashmiri red chillies, coriander (dhania) seeds, cumin seeds (jeera), cardamoms (elaichi), banana leaves (kele ka patta)] | 20 mins | 6 mins | [Jain Rice, Indian Rice, Traditional Indian Rice Recipes, Jain Rice, Indian Party] | 4Makes 4 servings | Jain | This is a unique dish, wherein rice and curry are packed in a warm banana leaf, which lends the dish a special fragrance. The rice is cooked with caraway seeds to make it all the more aromatic, while the combination of cream, tomato puree and a masala paste makes the curry a tangy, creamy and flavour-packed treat. Relish the Rice and Curry in Banana Leaves immediately on preparation. Rice and Curry in Banana Leaves is a Party - perfect recipe and will have your guests reaching for more. | [Heat oil in a broad non-stick pan, add the caraway seeds and sauté on a medium flame for 30 seconds., Add the rice and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Divide into 3 equal portions and keep aside., Heat the oil in a broad non-stick pan, add the prepared paste and sauté on a medium flame for 3 minutes., Add the tomato purée, fresh cream, salt and ¼ cup of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Divide into 3 equal portions and keep aside., Take each banana leaf and keep over an open flame flipping it 1 to 2 times using a tong, till they change colour and become soft., Place a banana leaf on a clean, dry surface and place a portion of the rice and a portion of the curry over it., Bring two opposite sides of the banana leaf towards the centre overlapping each other., Fold the remaining two sides towards the centre overlapping it, and seal it using a toothpick., Repeat step 2 to 4 to make 2 more portions., Place all the wrapped banana leaves on a sieve and steam in a steamer on a medium flame for 10 minutes., Serve immediately.] | [Energy, 208 cal, Protein, 2.1 g, Carbohydrates, 20.6 g, Fiber, 1.9 g, Fat, 13 g, Cholesterol, 0 mg, Vitamin A, 133.8 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.5 mg, Vitamin C, 2.1 mg, Folic Acid, 5.1 mcg, Calcium, 9.3 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 2.3 mg, Potassium, 14.6 mg, Zinc, 0.3 mg] | rice-and-curry-in-banana-leaves-banana-leaf-rice-7557r |
| rcp199 | Rice and Curry Sizzler | Dinner | Veg | [cooked rice (chawal), oil, cumin seeds (jeera), chopped onions, chopped green chillies, shredded spinach (palak), salt, oil, chopped onions, chopped tomatoes, chopped green chillies, pav bhaji masala, salt, potato cubes, boiled green peas, paneer (cottagte cheese) cubes, chopped coriander (dhania), chilli powder, oil water, papad] | 15 mins | 15 mins | [Sizzlers, One Dish Vegetarian Meals, One Meal Dinner, Indian Tawa, Sizzler Party] | 1Makes 1 sizzler | Indian | The rice and curry sizzler is ideal for a monsoon night, when you yearn for a steaming hot, spicy dinner that will make you feel snug and warm. It is a sumptuous one-dish meal that you can whip up quite easily. The use of pav bhaji masala gives it a very enticing flavour despite the simple procedure. If you do not have a sizzler plate, you can serve on a hot, sterilized dish that will retain the heat for a while, but the rice and curry should be piping hot, and the arrangement should be neat and tempting! | [Heat the oil on a non-stick tava (griddle) and add the cumin seeds., When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the green chillies, spinach and salt and sauté on a medium flame for 30 seconds., Add the rice and a little salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside., Heat the oil on a non-stick tava (griddle), and add the onions and sauté on a medium flame for 1 to 2 minutes., Add the tomatoes, green chillies, pav bhaji masala and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the potatoes and mash using a potato masher. Mix well and cook on a medium flame for 1 minute., Add 2 tbsp of water, green peas, paneer, coriander and chilli powder, mix well and cook on a medium flame using a potato masher for 1 to 2 minutes., Add another 2 tbsp of water, little more salt, mix well land cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Heat a sizzler plate over an open flame till it is red hot., Place the curry on the centre of the plate., Arrange the rice all around the plate., Sprinkle the oil and water mixture evenly over the plate and serve immediately with papad.] | [Not Given] | rice-and-curry-sizzler-199r |
| rcp4665 | Rice and Moong Dal Idli | BreakFast | NA | [rice (chawal), green moong dal (split green gram), urad dal (split black lentils), fenugreek (methi) seeds, salt, sambhar, chutney] | 5 mins | 15 mins | [South Indian, South Indian Breakfast, PCOS, PCOS Indian Breakfast] | 16Makes 16 idlis | South Indian | rice and moong dal idli | rice and green gram idli | rice and green moong dal and urad dal idli| with 30 amazing images. Rice and Moong Dal Idli is a variant of the most popular South Indian snack, idli, which is traditionally made with rice and urad dal. The well-tested proportions of rice and green moong dal used in this Rice and Moong Dal Idli recipe result in a pleasant texture, taste and colour, which will be loved by all your family members. It is a nutritious, protein-rich Rice and Moong Dal Idli, further enhanced with vitamin-rich vegetables. Works well for breakfast or an evening snack. This is a slightly heavier Rice and Moong Dal Idli because of the presence of green moong dal. You need to oil your idli moulds well, so that the Rice Green Moong Dal Idli comes out clean after steaming. Have a look at our collection of veg steamed recipes. Serve the Rice and Moong Dal Idli immediately with Sambhar and chutney. Enjoy how to make Rice and Moong Dal Idli recipe with detailed step by step photos below. | [To make rice and moong dal idli, soak the rice and green moong dal in a deep bowl with enough water for 2 hours., Soak the urad dal and fenugreek seeds in a deep bowl with enough water for 2 hours., Drain the rice and green moong dal mixture and blend in a mixer using approx. ½ cup of water till smooth., Drain the urad dal-fenugreek seeds in a mixer using approx. 5 tbsp of water till smooth., Transfer both the mixtures into a deep bowl, add the salt and mix very well., Cover with a lid and keep aside to ferment for 8 hours. Once fermented mix it very well., Put a little batter into each greased idli mould and steam in a steamer for 10 to 12 minutes or till the idlis are cooked., Cool the rice and moong dal idli slightly, demould and serve immediately with sambhar and chutney.] | [Energy, 52 cal, Protein, 2.8 g, Carbohydrates, 9.9 g, Fiber, 0.9 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 3.5 mg] | rice-and-moong-dal-idli-4665r |
| rcp39494 | Rice and Spinach Stuffed Shell Pasta | Snacks | Veg | [cooked conchiglie, cooked rice (chawal), blanched and chopped spinach, olive oil, chopped garlic (lehsun), chopped spring onions whites, grated processed cheese, dry red chilli flakes (paprika), salt, blanched and chopped tomatoes, olive oil, chopped garlic (lehsun), dried oregano, chilli powder, salt, grated processed cheese] | 25 mins | 5 mins | [Italian Veg Pasta, Easy Indian Veg, Indian Snacks for Entertaining, Pastas, Baked, Cocktail Party, Oven] | 12Makes 12 stuffed pasta shells | Indian | Ever imagined combining rice and pasta in one dish, and that too in such an exciting form? In this unique preparation, pasta shells are stuffed with a flavourful mixture of rice, spinach and other suitable ingredients and of course, cheese, then topped with a tomato sauce, and baked to perfection with a sprinkling of cheese. The flavours and textures blend and fuse, and the Rice and Spinach Stuffed Shell Pasta is born, to the delight of all diners! | [Heat the olive oil in a broad non-stick pan, add the garlic and spring onion whites and sauté on a medium flame for a few seconds., Add the spinach and sauté on a medium flame for another 1 minute., Add the rice, cheese, chilli flakes and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Divide the stuffing into 12 equal portions and keep aside., Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add the tomatoes, oregano, chilli powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside., Place the shell pastas on a 200 mm. (8") diameter greased baking dish., Fill each shell pasta with a portion of the rice and spinach stuffing., Pour 1 tbsp of tomato sauce on top of each stuffed shell pasta., Sprinkle the cheese evenly on all the stuffed pasta shells and bake in a pre-heated oven at 200°c (400°f) for 10 minutes or till the cheese melts., Serve immediately.] | [Not Given] | rice-and-spinach-stuffed-shell-pasta-39494r |
| rcp178 | Rice and Vegetable Chilla, Vegetable Rice Cheela | Snacks | NA | [cooked rice (chawal), semolina (rava / sooji), urad dal (split black lentil) flour, grated cabbage, grated carrot, chopped capsicum, chopped coriander (dhania), chopped green chillies, chilli powder, buttermilk, salt, oil, green chutney] | 25 mins | 10 mins | [Rajasthani Naashta, Quick breakfast, Jain Breakfast, Breakfast Chillas, Indian Pancakes, Quick Evening Snacks, Indian Pancakes, Evening Tea Snacks] | 15Makes 15 chilas | Rajasthani | rice and vegetable chilla recipe | vegetable cheela made with rice | vegetable chilla with curds | with 34 amazing images. rice and vegetable chilla recipe | vegetable cheela made with rice | vegetable chilla with curds is good to serve for breakfast as well as evening tea snacks. Learn how to make vegetable cheela made with rice. To make rice and vegetable chilla, combine all the ingredients in a bowl along with approx. 1/4 cup of water and mix well. Keep aside for at least 10 minutes. Heat a mini non-stick pancake pan and grease it lightly using a little oil. Pour a spoonful of the batter into each mould and spread into a 75 mm. (3”) diameter circle. Cook the chillas using a little oil, till they turn golden brown in colour from both the sides. Repeat with the remaining batter to make more chilas. Serve immediately with green chutney. Sometimes, the modification of some of the ingredients or the addition of veggies can give a very innovative spin to popular recipes. Here, the addition of cabbage along with buttermilk has that effect on the traditional chilla. Try vegetable chilla with curds. The rava and the urad dal flour are essential ingredients that balance the mushiness of rice very well. Coriander and green chillies impart a wonderful aroma that fills the room when the vegetable cheela made with rice is cooked on the tava. You can also try other cheela recipes like paneer vegetable pancake and whole wheat vegetable cheela. Tips for rice and vegetable chilla. 1. Serve rice and vegetable chilla with green chutney. 2. You can use leftover rice to make your chilla. 3. If you don’t want carrots you can use grated cucumber. 4. You can use 1 tbsp lemon juice or vinegar mixed with 1 cup of water and use it to replace buttermilk. Enjoy rice and vegetable chilla recipe | vegetable cheela made with rice | vegetable chilla with curds | with step by step photos. | [To make rice and vegetable chilla, combine all the ingredients in a bowl along with approx. 1/4 cup of water and mix well. Keep aside for at least 10 minutes., Heat a mini non-stick pancake pan and grease it lightly using a little oil., Pour a spoonful of the batter into each mould and spread into a 75 mm. (3”) diameter circle., Cook the chillas using a little oil, till they turn golden brown in colour from both the sides., Repeat with the remaining batter to make more chilas., Serve the to make rice and vegetable chilla immediately with green chutney.] | [Energy, 29 cal, Protein, 0.9 g, Carbohydrates, 5.7 g, Fiber, 0.6 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 1.7 mg] | rice-and-vegetable-chilla-vegetable-rice-cheela-178r |
| rcp1679 | Rice Appe | Snacks | NA | [rice (chawal), urad dal (split black lentils), salt, oil, mustard seeds ( rai / sarson), cumin seeds (jeera), chopped onions, chopped green chillies, curry leaves (kadi patta), asafoetida (hing), oil, sambhar, coconut chutney] | 10 mins | 30 mins | [South Indian Appe, Breakfast Idlis / Dosas / Uttapam, Evening Tea Snacks, Children's Day, Indian Birthday Party, Appe Mould] | 28Makes 28 appes (28 appe ) | South Indian | rice appe recipe | healthy South Indian rice appe | paddu | with 28 amazing images. rice appe is a famous South Indian breakfast dish made with raw rice and urad dal. A well-proportioned batter of raw rice and urad dal is fermented, tempered and cooked in an appe mould, to get dainty, fluffy and flavour-packed rice appe. Easy to make, but a bit more exotic than idlis and dosas, the rice appe is popular in South India as an evening snack , served with sambhar and a coconut chutney, and accompanied by a cup of hot coffee or tea. Notes on rice appe recipe. 1. To make rice appe recipe | paniyaram | South Indian rice appe | in a deep bowl, add the raw rice. Make sure you wash it well under running water well to remove all the dirt. 2. Keep aside the batter to ferment in a warm place for 8 hours. If the weather is cold it might take a little longer. 3. Heat the appe mould on a medium flame and grease it using ¼ tsp of oil. Grease it with a brush as it gets greased well and evenly which is very important. 4. Cook using 1 tsp of oil till the lower surface of rice appe becomes golden brown. Always cook on a medium flame or else rice appe will not cook well and may also get burnt. See why this is also called a healthy South Indian rice appe? rice appe is a perfect combination of urad dal and raw rice which make it a complete protein. A cereal pulse combo like in the case of rice appe ( raw rice and urad dal) would serve as a complete protein comprising of all the 9 essential amino acids. Diabetics need to eat rice appe in restricted amount as the carb content is high. Make sure you serve healthy South Indian rice appe immediately to enjoy the nice crispness. Once rice appe cools, the crisp outer tends to harden and get a bit chewy. Enjoy how to make rice appe recipe | healthy South Indian rice appe | paddu | with step by step photos and video below. | [To make rice appe, combine the raw rice and urad dal and enough lukewarm water in a deep bowl and keep aside to soak for 2 hours. Drain well and keep aside., Blend in a mixer using approx. ½ cup of water till smooth. Transfer the mixture into a deep bowl, add the salt and mix well., Cover with a lid and keep aside to ferment in a warm place for 10 to 12 hours., After fermention, heat the oil in a small non-stick pan, add the mustard seeds, cumin seeds, onions, green chillies, curry leaves and asafoetida and sauté on a medium flame for 1 to 2 minutes., Add this tempering to the batter and mix well., Heat an appe mould on a medium flame and grease it using a little oil., Pour 1 tbsp of the batter into each mould., Cook, using a little oil, till the lower surface becomes golden brown and then turn each appe upside down using a fork so as to cook them from the other side using a little oil., Repeat with the remaining batter to make more appes., Serve the rice appe immediately with sambhar and coconut chutney.] | [Energy, 59 cal, Protein, 0.8 g, Carbohydrates, 5.7 g, Fiber, 0.5 g, Fat, 3.6 g, Cholesterol, 0 mg, Sodium, 1.2 mg] | rice-appe-1679r |
| rcp2982 | Rice Bhakri | NA | Veg | [whole wheat flour (gehun ka atta), oil, salt, rice flour (chawal ka atta), oil, grated carrot, green chilli paste, chopped coriander (dhania), mint leaves (phudina), salt, oil] | 20 mins | 20 mins | [Gujarati Roti, Thepla recipe collection, Jain Rotis, Jain Parathas, Stuffed Veg Parathas, Tava] | 6Makes 6 bhakris | Gujarati | A Maharashtrian friend of mine shared the basic recipe of these bhakris with me. While I was making them at home one day, I tried adding some grated carrots, mint and coriander to add colour to these bhakris. Not only did it add colour to the rotis but the freshness of the mint and coriander complemented the rice flour really well. These bhakris are packed with carbohydrates, protein and iron. You will relish these with even the most simplest of vegetables or a dal. | [Combine the flour and oil and knead into a firm dough using enough water., Divide into 6 equal parts and keep aside., In a pan, put 1 cup of water to boil with the oil and salt., When it comes to a boil, add the rice flour and mix well using a spoon so that no lumps remain. Cook till the mixture leaves the sides of the pan., Remove from the fire and allow it to cool a little. Knead this dough while it is still warm till it is smooth (for approximately 10 to 12 minutes)., Add the carrot, chilli, coriander and mint and mix well., Divide into 6 equal portions and keep aside., Roll out one portion of the dough into a 125mm. (5”) diameter circle., Place a portion of the filling mixture and fold the edges of the dough over the filling., Pinch the edges together to seal the filling in., Flatten the dough and roll again into a 150 mm. (6") diameter circle., Cook on both sides a tava (griddle) over a medium flame till golden brown in colour, using a little oil., Repeat for the remaining dough and filling to make 5 more bhakris., Serve hot.] | [Energy, 220 cal, Protein, 5.4 g, Carbohydrates, 42.6 g, Fiber, 4.9 g, Fat, 3.5 g, Cholesterol, 0 mg, Sodium, 9.7 mg] | rice-bhakri-2982r |
| rcp42583 | Rice Flour Bread, Vegan and Gluten Free | Snacks | Vegan | [rice flour (chawal ka atta), instant dry yeast, sugar, oil, salt, milk, melted butter] | 5 mins | 0 mins | [Bread Snack, High Tea Party, Western Party, Oven, Gluten Free Indian Breakfast, Advanced Breads, Vegan Snacks] | 1Makes 1 loaf (15 slice ) | Indian | rice flour bread recipe | gluten free rice bread | vegan white sandwich bread | soft gluten free sandwich bread | with 14 amazing images. rice flour bread recipe | gluten free rice bread | vegan white sandwich bread | soft gluten free sandwich bread is a white bread minus the wheat flour. Learn how to make gluten free rice bread. To make rice flour bread, combine the yeast, sugar and 2 tbsp of warm water in a bowl, mix well and cover it with a lid and keep aside for 10 minutes. Combine the rice flour, cornflour, yeast-sugar mixture, oil and salt in a deep bowl and mix well using enough warm water to get a thick batter consistency. Put the batter in a greased rectangular aluminium tin of 175 mm. X 25 mm (7" x 3") tin. Cover it with a damp muslin cloth and keep it aside in a warm place for 45 minutes. Bake it in a preheated oven at 200°C (400°F) for 40 minutes. Serve immediately or use as required. The perfect bread for gluten-sensitive folks, the soft gluten free sandwich bread is a satiating loaf that is sure to please you with its rustic texture and hearty taste. This vegan and gluten-free bread is crusty outside and soft inside, just right to slice up and spread your favourite jam on! This vegan white sandwich bread is dense and not airy like wheat loaves, but it definitely has an interesting taste and texture that everyone will enjoy, especially when relished fresh on the day it is made. The gluten free rice bread can be enjoyed plain, toasted or even grilled. You can also make your own spreads like almond butter at home and relish a wholesome breakfast. You can also try other gluten-free recipes like Three Grain Paratha or Methi Makai ki Roti. Tips for rice flour bread. 1. Ensure that the yeast is from a packet which is unopened or recently opened to get the best fluffy bread. 2. Use measured quantities of salt as mentioned in this recipe as maintaining the ratio of salt, sugar and yeast is very important to get a perfect soft bread. 3. Make sure you cool the loaf completely and then slice it to avoid crumbling. Enjoy rice flour bread recipe | gluten free rice bread | vegan white sandwich bread | soft gluten free sandwich bread | with step by step photos. | [To make the rice flour bread, combine all the ingredients in a deep bowl along with 2¾ cups warm milk., Whisk well to form a lump free, smooth batter., Put the batter in a greased and lined rectangular aluminium tin of 175 mm. X 25 mm (7 inch x 3 inch) tin, Cover it with a damp muslin cloth and keep it aside in a warm place for 1 hour., Bake it in a preheated oven at 180°c (360°f) for 30 minutes., Remove and apply melted butter evenly and allow it to cool slightly., Cut into 15 equal slices and serve the rice flour bread or use as required.] | [Energy, 117 cal, Protein, 2.6 g, Carbohydrates, 17 g, Fiber, 0.4 g, Fat, 4 g, Cholesterol, 6.9 mg, Sodium, 113.6 mg] | rice-flour-bread-vegan-and-gluten-free-42583r |
| rcp4936 | Rice Kheer ( Microwave Recipe) | NA | NA | [long grained rice (basmati), milk, condensed milk, sugar, cornflour water, saffron (kesar) strands water, cardamom (elaichi) powder] | 5 mins | 16 mins | [Punjabi Sweets, South Indian Sweets, Holi recipes, Janmashtami] | 6Makes 6 servings | Punjabi | A traditional recipe very popular especially in south India, where it is made on festival days and weddings too. While the original method involves slow-cooking the rice in milk and continuing to cook till the milk thickens and turns pink, Rice Kheer with the same authentic flavour can be made easily in the microwave oven using condensed milk. Lose yourself in the rich taste of milk, and the creamy texture of the rice in it. | [Wash and drain the rice., Combine the rice and 1½ cups of hot water in a microwave safe bowl and microwave on high for 8 minutes., Cover and keep aside for at least 10 minutes., Mash lightly to break the rice grains, add the milk, mix well and microwave on high for 3 minutes., Add the condensed milk and sugar, mix well and microwave on high for 2 more minutes., Add the cornflour-water mixture, saffron-water mixture and cardamom powder, mix well and microwave on high for 3 more minutes., Serve warm.] | [Energy, 228 cal, Protein, 5 g, Carbohydrates, 36 g, Fiber, 0.7 g, Fat, 5.6 g, Cholesterol, 0 mg, Vitamin A, 130.4 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.5 mg, Vitamin C, 1 mg, Folic Acid, 9.5 mcg, Calcium, 181.2 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 29.7 mg, Potassium, 113.4 mg, Zinc, 0.3 mg] | rice-kheer--microwave-recipe-4936r |
| rcp582 | Rice Khichu ( Gujarati Recipe) | Snacks | NA | [rice flour (chawal ka atta), cumin seeds (jeera), chopped green chillies, baking soda, salt, oil, oil, chilli powder] | 5 mins | 10 mins | [Gujarati Farsans, Jain Snacks, Evening Tea Snacks, Indian Party, High Tea Party, Non-stick Pan] | 4Makes 4 servings | Gujarati | rice khichu | gujarati rice khichu | rice flour khichu | chawal ka atta khichu | with 12 amazing images rice khichu is a simple quick snack to make made of mainly rice flour which is cooked with spices. Gujarat is known for its many snacks that are a treat to the palate even while being friendly to the stomach! Here is another such easy to make rice khichu and easily digestible afternoon snack. It’s so popular that its a common Gujarati street food. Rice khichu is so named because it has to be served really hot, when it is soft and aromatic. Serving it in the traditional way with oodles of raw oil is how gujarati rice khichu is served. Alternatively, we suggest you shape rice flour khichu with an interesting mould, and top it with just a little bit oil before serving. When make the recipe, soda bi carb and salt is added. So be cautious while adding salt as soda will make the khichu a bit salty. At home, we make this chawal ka atta khichu for dinner or at times for quick evening snack . Always pour some oil on top of thekhichu and then top it with koro sambhar. Enjoy gujarati rice khichu with detailed step by step images given below. | [To make rice khichu, combine 4 cups of water, cumin seeds, green chillies, soda bi-carb and salt in a deep non-stick pan, mix well and boil on a high flame for 3 to 4 minutes., Add the oil and rice flour and mix well, while stirring continuously with a wooden spoon or a whisk so that no lumps remain., Cook on a slow flame for another 3 to 4 minutes or till the mixture leaves the sides of the pan, stirring once in between. Keep aside., Divide the rice khichu into 4 equal portions. Pour 2 tsp of oil over each portion along with a sprinkle of chilli powder., Serve the rice khichu immediately.] | [Energy, 169 cal, Protein, 2 g, Carbohydrates, 27.2 g, Fiber, 0.8 g, Fat, 5.5 g, Cholesterol, 0 mg, Sodium, 0 mg] | rice-khichu--gujarati-recipe-582r |
| rcp3048 | Rice Mash for Babies | NA | NA | [rice (chawal), ghee] | 2 mins | 10 mins | [Post Surgery Diet, Indian recipes to treat Vomiting, Post Surgery Soft Diet] | Makes 0.5 cup | Indian | rice mash for babies | mashed rice for babies | soft food for babies | with 11 amazing images. A safe and soothing food, Rice Mash for Babies is highly recommended once your baby has gotten used to Rice Water. This easy and healthy recipe is satiating, easily-digestible, and provides ample energy too. Making this Soft Food for Babies is very simple. Wash the rice and pressure cook it in enough water, add ½ tsp of ghee, mash it nicely to get a thick puree like consistency and serve it your little one lukewarm. Rice Mash for Babies is aromatic, thanks to the light lacing of ghee, which also lubricates the mash making it easier for the child to swallow. Ghee also provides nourishment to boost brain health. Start Rice Mash for Babies with a small quantity and give some time to the baby to get accustomed to new foods introduced. No need to add salt at this age, as babies at a small age can’t really need that extra sodium. Enjoy how to make rice mash for babies | mashed rice for babies | soft food for babies | with detailed step by step photos below. | [To make rice mash for babies, combine the rice and ¾ cup of water in a pressure cooker, mix well and pressure cook for 3 to 4 whistles. The rice should be completely cooked and soft., Allow the steam to escape before opening the lid., Add the ghee and mix well., Mash it completely using a potato masher to get a smooth consistency., Serve the rice mash for babies lukewarm.] | [Energy, 112 kcal, Protein, 1.8 gm, Carbohydrate, 20.3 gm, Fat, 2.6 gm, Fibre, 1.1 gm] | rice-mash-for-babies-3048r |
| rcp1876 | Rice Noodle and Vegetable Medley | NA | Veg | [rice noodles, boiled mixed vegetables, oil, chopped spring onions whites, ginger (adrak) paste, chilli powder, chopped tomatoes, tomato ketchup, chopped spring onion greens, sugar, salt, chopped coriander (dhania)] | 15 mins | 8 mins | [Thai Noodles, Indian Noodles, Veg Noodles, Children's Day, Indian Birthday Party, Kids Noodles, Kids After School] | 4Makes 4 servings | Indian | A meal in a bowl, the Rice Noodle and Vegetable Medley features an exciting combo of perfectly cooked rice noodles with an assortment of colourful veggies and other flavourful ingredients like ginger paste and tomato ketchup. Spring onion, an irreplaceable ingredient in all such Oriental recipes adds not only flavour but also a pleasant crunch to the dish. Spare some time to cook the noodles and the veggies, and it won’t take more than minutes to toss up this easy and quick recipe. | [Heat the oil in a broad non-stick pan, add the spring onions whites and sauté on a medium flame for 1 minute., Add the ginger and chilli powder and sauté on a slow flame for 1 minute., Then add the tomatoes and tomato ketchup, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the vegetables, spring onions greens, sugar, salt and ½ cup of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Keep aside., Place the rice noodles on a serving plate and top with the vegetable medley., Serve hot garnished with coriander.] | [Energy, 189 cal, Protein, 3.8 g, Carbohydrates, 33 g, Fiber, 1.2 g, Fat, 5 g, Cholesterol, 0 mg, Vitamin A, 210.4 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 15.4 mg, Folic Acid, 13.2 mcg, Calcium, 25.2 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 85.7 mg, Potassium, 85.8 mg, Zinc, 0 mg] | rice-noodle-and-vegetable-medley-1876r |
| rcp422 | Rice Noodles | NA | NA | [rice noodles, salt, oil] | 5 mins | 5 mins | [Thai Basic, Quick Noodles] | 4Makes 4 to 5 servings | Thai | Rice noodles, an important part of the chinese cuisine are made with rice flour and are chewier in comparison. They are easier to prepare as they do not require to be boiled over a flame. They can be used in a variety of chinese dishes- as filling for spring rolls, as accompaniment to main dishes and in soups and salads. | [Place the noodles in a large bowl., In another pan, boil about 2 liters of water with the salt and oil. When it comes to a boil, pour the water over the raw noodles. Cover and keep aside for 10 minutes or till the noodles are soft., Drain and use as required.] | [Not Given] | rice-noodles-422r |
| rcp22536 | Rice Noodles ( Noodles ) | NA | NA | [rice noodles, oil, salt] | 2 mins | 5 mins | [Thai Basic, Quick Noodles] | 3Makes 3 cups | Thai | Rice noodles unlike the usual noodles are made with rice flour and are chewier in comparison. They are easier to prepare as they do not require to be boiled over a flame. They make an ideal addition to various chinese soups, salads and make a perfect filling for spring rolls. They can also be an accompaniment to chinese main dishes. | [Boil 6 cups of water in a vessel., Remove from flame, add the rice noodles, cover with a lid and keep aside for 10-15 minutes., To cook rice noodles, soak them in boiling hot water for 10 to 15 minutes or as the instruction on the package specify., Drain the water and again dip into cold water in order to arrest any further cooking., Drain and use as required.] | [Not Given] | rice-noodles--noodles--22536r |
| rcp1753 | Rice Noodles Khowsuey | NA | Veg | [rice noodles, coconut milk, sliced onions, chopped garlic (lehsun), chopped ginger (adrak), roasted chana dal (daria), coriander (dhania) seeds, cumin seeds (jeera), whole dry kashmiri red chillies, oil, sugar, salt, chopped spring onions] | 5 mins | 9 mins | [Indian Noodles, Veg Noodles, Saute, Quick Noodles] | 2Makes 2 servings | Indian | Rice Noodles Khowsuey is a vegetarian version of the traditional Burmese delicacy. An exotic addition to your menu, the Khowsuey can be made easily and quickly with ingredients very commonly available in your kitchen! Make the spicy coconut-milk based Khowsuey sauce in advance, and keep the cooked and refreshed noodles also ready. But, for maximum appeal, add the sauce to the noodles and garnish just before serving. | [Combine the onions, garlic, ginger, roasted chana dal, coriander seeds, cumin seeds, red chillies and ¼ cup of water and blend in a mixer to a fine paste., Heat the oil in a deep non-stick pan, add the prepared paste and sauté on a medium flame for 2 minutes., Add the coconut milk, sugar and salt, mix well and cook on a medium flame for another 2 minutes, while stirring occasionally., Divide the sauce into 2 equal portions and keep aside., Immerse the rice noodles in enough hot water, cover with a lid and keep aside for 5 minutes., Drain well and divide the noodles into 2 equal portions., Place 1 portion into a serving plate and pour 1 portion of the khowsuey sauce over it., Repeat step 3 to make 1 more serving., Serve immediately garnished with spring onions.] | [Energy, 547 cal, Protein, 6.5 g, Carbohydrates, 31.7 g, Fiber, 12.2 g, Fat, 43.8 g, Cholesterol, 0 mg, Vitamin A, 119.4 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1 mg, Vitamin C, 5 mg, Folic Acid, 11.5 mcg, Calcium, 21.2 mg, Iron, 1.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 12.1 mg, Potassium, 65.3 mg, Zinc, 0.1 mg] | rice-noodles-khowsuey-1753r |
| rcp22616 | Rice Pakoda Kadhi | NA | NA | [cooked rice, turmeric powder (haldi), chilli powder, garam masala, chopped coriander (dhania), salt, curds (dahi), besan (bengal gram flour), oil, cumin seeds (jeera), asafoetida (hing), curry leaves (kadi patta), chopped onions, chopped garlic (lehsun), salt, oil, chopped coriander (dhania)] | 10 mins | 20 mins | [Kadhi recipes from all across India, Deep Fry, Indian Party, Deep Pan, Quick Dals / quick Kadhis] | 4Makes 4 servings | Indian | A thoughtful way to make use of leftover rice, and a brilliant idea to transform simple kadhi into a classic special dish! Mixing in some spice powders, shaping into balls and deep-frying converts leftover rice into scrumptious pakodas, which are a wonderful value-add to traditional curd-based kadhi. The mellow, spice-laced flavour of the pakode and its exciting texture contrast beautifully with the tangy flavour and rich texture of the kadhi making them a winning team. Serve the Rice Pakoda Kadhi hot, with an aromatic garnish of coriander. This delectable dish makes a good accompaniment to Vegetable Pulao or Vagharela Bhaat ( Gujarati Recipe) . | [Put the rice in a plate and mash lightly with the help of a potato masher., Add all the remaining ingredients and knead into a soft dough., Divide the dough into 16 equal portions and shape each portion into a ball., Heat the oil in a kadhai and deep fry, a few at a time on a medium flame till they turn golden brown in colour from all the sides., Drain on an absorbent paper. Keep aside., Combine the curds, besan and 1¼ cups of water in a deep bowl and whisk it till smooth. Keep aside., Heat the oil in a deep non-stick pan and add the cumin seeds., When the seeds crackle, add the asafoetida, curry leaves, onions and garlic and sauté on a medium flame for 1 to 2 minutes., Add the curds-besan mixture and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Just before serving, add the rice pakodas to the prepared kadhi and cook on a medium flame for another 2 minutes., Serve hot garnished with coriander.] | [Energy, 266 cal, Protein, 4.8 g, Carbohydrates, 18.7 g, Fiber, 1.8 g, Fat, 17.9 g, Cholesterol, 0 mg, Vitamin A, 321.1 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.5 mg, Vitamin C, 4.4 mg, Folic Acid, 15.9 mcg, Calcium, 120.9 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 16.5 mg, Potassium, 123.8 mg, Zinc, 0.4 mg] | rice-pakoda-kadhi-22616r |
| rcp39576 | Rice Pakora, Chawal Ke Pakode | Snacks | NA | [rice (chawal), besan (bengal gram flour), chopped onions, chilli powder, coriander-cumin seeds (dhania-jeera) powder, turmeric powder (haldi), chopped coriander (dhania), salt, oil, green chutney, tomato ketchup] | 10 mins | 15 mins | [Punjabi Swadisht Nashta, Quick breakfast, Quick Evening Snacks, Deep-fried Indian Starters, Evening Tea Snacks, Pakora Pakoda, Deep Fry] | 2Makes 2 servings | Punjabi | rice pakora recipe | chawal ke pakode | leftover rice snack | Indian style rice fritters | with 19 amazing images. rice pakora recipe | chawal ke pakode | leftover rice snack | Indian style rice fritters is a quick fix snack made using leftover rice. Learn how to make chawal ke pakode. To make rice pakora, put rice in a deep bowl and mash it with a potato masher. Add all the remaining ingredients and approx. 1 tbsp of water and mix well. Heat the oil in a deep non-stick pan and drop spoonfulls of the mixture into hot oil and deep-fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with green chutney and tomato ketchup. Pakoras with cooked rice? Just try the chawal ke pakode and you will fall in love with it! A mix of cooked rice and onions bound together with besan and enhanced with a handful of everyday spice powder as flavour-givers make crisp pakoras that one simply cannot resist. The Indian style rice fritters can be enjoyed with a cup of masala chai or with green chutney at snack time. While the onions give the necessary crunch and flavour, Jains can replace it with cabbage. Tips to make rice pakora. 1. To make the leftover rice softer, mix 1 cup cooked rice with approx. ¼ cup of curd and keep it aside for 30 minutes. 2. You can also add little garlic paste if you wish to. 3. Make sure the mixture for the pakora is mashed well with your hands. Enjoy rice pakora recipe | chawal ke pakode | leftover rice snack | Indian style rice fritters | with step by step photos. | [To make rice pakora, put rice in a deep bowl and mash it with a potato masher., Add all the remaining ingredients and approx. 1 tbsp of water and mix well., Heat the oil in a deep non-stick pan and drop spoonfulls of the mixture into hot oil and deep-fry till they turn golden brown in colour from all the sides., Drain on an absorbent paper., Serve the rice pakora immediately with green chutney and tomato ketchup.] | [Energy, 357 cal, Protein, 4.9 g, Carbohydrates, 31.7 g, Fiber, 2.3 g, Fat, 23.4 g, Cholesterol, 0 mg, Sodium, 13.7 mg] | rice-pakora-chawal-ke-pakode-39576r |
| rcp555 | Rice Panki ( Gujarati Recipe) | Snacks | NA | [rice flour (chawal ka atta), curd (dahi), salt, asafoetida (hing), cumin seeds (jeera), ginger-green chilli paste, garlic (lehsun) paste, ghee, turmeric powder (haldi), banana leaves (kele ka patta), oil] | 10 mins | 25 mins | [Gujarati Farsans, Jain Naashta, Indian Snacks for Entertaining, Indian Steamed Snacks, Mother's Day, Teachers Day, Indian Party] | 35Makes 35 pankis | Gujarati | rice panki recipe | Gujarati rice flour panki | rice flour pancake cooked on banana leaf | with 25 images. rice panki is the most cooked Gujarati panki. Learn to make Gujarati rice flour panki. rice panki is made by cooking a batter between banana leaves. While pankis made with rice flour batter are the most common, other varieties are prevalent, and you’re welcome to try your own too! It is worth noting that the presentation of the rice panki with the banana leaf adds a great deal of aroma as well as visual appeal to it. When making rice panki, always grease the banana leaves well, and allow the panki to leave the sides before serving. Tips 1. Spread the batter uniformly to ensure even cooking. 2. Spread the batter with the back of a spoon on the banana leaf. 3. After cooking rice panki, discard banana leaves. rice panki is best served with green chutney. Enjoy rice panki recipe | Gujarati rice flour panki | rice flour pancake cooked on banana leaf | with step by step photos. | [To make rice panki, combine the rice flour, curds, salt and 3 cups of warm water in a bowl and mix well to make a thick batter. Cover and keep aside for 3 to 4 hours to ferment., Add asafoetida, cumin seeds, ginger-green chilli paste, garlic paste, ghee and turmeric powder and mix well., Apply a little oil on one side of each banana leaf and keep aside., Put 1/2 tbsp of the batter on one half of the greased side of a banana leaf and spread it evenly to make a thin layer., Cover with the other greased banana leaf with the greased side facing downwards, Cook on a non-stick tava (griddle) till light brown spots appear on the leaves and the panki in between peels off the leaf easily., Repeat with the remaining ingredients to make 34 more pankis., Serve the rice panki immediately., You can cook 3 to 4 pankis at a time., suva panki - after step no. 2 sprinkle 2 tsp finely chopped fresh dill leaves (suva/ shepu bhaji) on top and follow the remaining steps as above.] | [Energy, 34 cal, Protein, 0.6 g, Carbohydrates, 6.4 g, Fiber, 0.2 g, Fat, 0.6 g, Cholesterol, 0.5 mg, Sodium, 0.6 mg] | rice-panki--gujarati-recipe-555r |
| rcp4211 | Rice Porridge | NA | NA | [rice (chawal), ghee, cumin seeds (jeera), salt] | 2 mins | 28 mins | [Healthy Indian Recipes, Indian Pressure Cooker, Pressure Cooker Indian Rice, Khichdi, Pulao, Pressure Cooker, Typhoid, Indian recipes to treat Vomiting, Indian Home Remedies Fever] | 2Makes 2 cups | Indian | rice porridge recipe | pressure cooker rice porridge | quick Indian rice porridge | with amazing 10 images. Upset tummy or sick with diarrhoea? We have got a perfect recipe which is super light on tummy and can be digested easily “rice porridge”. You can even cook quick Indian rice porridge when you are having a long and tiring day as this recipe uses minimum of ingredients and is super quick to make. To make rice porridge, heat the ghee in a pressure cooker and add the cumin seeds. When the seeds crackle, add the rice, salt and 3 cups of water, mix well and pressure cook for 5 whistles. Allow the steam to escape before opening the lid. Whisk the mixture well and cook on a slow flame for 5 to 7 minutes or till a thick consistency is obtained. Serve pressure cooker rice porridge immediately Light on the stomach and comforting to the taste buds, this Rice Porridge, mildly-flavoured with cumin seeds, is ideal when you are feeling tired or unwell. It helps soothe your senses and top up your energy levels, slowly bringing you back to normal. When the rice is cooked till soft, rice porridge is easy to digest and quickly gives a lot of energy, which is very important for those with diarrhoea. Although we usually avoid ghee when the stomach is upset, a wee bit – as used in this rice porridge recipe – is okay as it gives a soothing flavour and a little more energy too. Cumin seeds too is a magic ingredient as far as this home remedy is concerned, because it gives a comforting flavour and also helps set the tummy right! Enjoy rice porridge recipe | pressure cooker rice porridge | quick Indian rice porridge | with detailed step by step photos below. | [To make rice porridge, heat the ghee in a pressure cooker and add the cumin seeds., When the seeds crackle, add the rice, salt and 3 cups of water, mix well and pressure cook for 5 whistles., Allow the steam to escape before opening the lid., Whisk the mixture well and cook on a slow flame for 5 to 7 minutes or till a thick consistency is obtained., Serve the rice porridge immediately.] | [Energy, 78 cal, Protein, 1.4 g, Carbohydrates, 15.6 g, Fiber, 0.8 g, Fat, 1.1 g, Cholesterol, 0 mg, Sodium, 1.4 mg] | rice-porridge-4211r |
| rcp43037 | Rice Roti | Snacks | Veg | [rice flour (chawal ka atta), water, salt] | 2 mins | 20 mins | [Karnataka Cuisine, Indian Rotis, Indian Healthy Veg Snack, Magnesium Rich, Phosphorus Rich Foods, Diabetic Starters & Snacks, Healthy Snacks Entertaining Ideas] | 12Makes 12 rotis | Karnataka | rice roti recipe | chawal ki roti | rice flour chapati | akki ubbu roti | with 17 amazing images. Gluten free kki ubbu rotia is one such variation of the roti known for its taste and flavour. Learn how to make rice roti recipe | chawal ki roti | rice flour chapati | akki ubbu roti | rice roti is a type of flatbread made from rice flour. It is a popular dish in South India, especially in Karnataka. rice flour chapati is made using only 3 ingredients which is rice flour, salt and water. They come together quickly with in few minutes and are super soft and delicious. The chawal ki roti taste amazing to serve with any type of sabzi, curries or chutneys. Pro tips to make rice roti: 1. If the dough drys up knead it again using wet hands. 2. Roll the roti evenly so it fluffs up while cooking. 3. Cover the dough using damp muslin cloth while you roll the rotis. Enjoy rice roti recipe | chawal ki roti | rice flour chapati | akki ubbu roti | with detailed step by step photos. | [To make rice roti, heat 2 cups of water in a deep pan add salt and bring it to boil., Add rice flour and mix well while stirring continuously., Cook on medium flame for 2 to 3 minutes, while stirring continuously., Remove in a big thali and cool it slightly and knead into a soft dough using wet hands., Divide and roll each portion of the dough into 6 inch diameter roti using little rice flour for rolling., Heat a nonstick tava and place the rolled roti on the hot tava., Cook the roti on both the sides for few seconds on medium flame and then cook on open flame on both the sides., Serve the rice roti hot with sabzi of your choice.] | [Energy, 83 cal, Protein, 1.3 g, Carbohydrates, 18.2 g, Fiber, 0.5 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 0 mg] | rice-roti-43037r |
| rcp39581 | Rice Stuffed Potatoes | Snacks | NA | [boiled potatoes, salt, oil, cooked rice, chopped spinach (palak), chopped green chillies, fresh cream, milk, salt] | 10 mins | 5 mins | [Indian Snacks for Entertaining, Evening Tea Snacks, Western Party, Tava, Quick Snacks / Quick Starters] | 8Makes 8 pieces | Indian | While it is potatoes that dominate this recipe, it is the rice that gives it the special soft centre! A stuffing of cooked rice, roasted potatoes and spinach flavoured with green chillies and bound by fresh cream, goes into the hollows scooped out of boiled potatoes. An elegant yet unique starter, the Rice Stuffed Potatoes will be enjoyed by everybody at your party ! Make sure you serve it fresh to retain the texture of the stuffing properly. Also do try other interesting stuffed potatoes like Jacket Potatoes with Broccoli and Red Pepper , Stuffed Potatoes with Spaghetti and Stuffed Potatoes with Paneer . | [Peel the potatoes and cut each potato vertically into 2 halves., Scoop the centre of each potato halve a little, using a spoon so that a light depression is formed in the centre for the stuffing. Make sure to keep the scooped potato mixture aside to be used in the stuffing., Combine all the ingredients along with the scooped potato mixture in a bowl and mix well., Divide the stuffing into 8 equal portions and keep aside., Heat a non-stick tava (griddle) and grease it lightly using a little oil., Place the scooped potato halves on it and sprinkle a little salt over all the potato halves., Cook the potatoes, using a little oil, on a medium flame for 4 to 5 minutes or till the potatoes turn light brown in colour from both the sides. Keep aside., Stuff each potato halve with a portion of the prepared stuffing and serve immediately.] | [Energy, 55 cal, Protein, 1 g, Carbohydrates, 10.6 g, Fiber, 0.8 g, Fat, 1 g, Cholesterol, 0 mg, Vitamin A, 206.4 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.5 mg, Vitamin C, 6.9 mg, Folic Acid, 10.4 mcg, Calcium, 11.4 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 6.8 mg, Potassium, 96.7 mg, Zinc, 0.2 mg] | rice-stuffed-potatoes-39581r |
| rcp22617 | Rice Vegetable Risotto | NA | NA | [butter, chopped onions, finely chopped garlic (lehsun), finely chopped celery, finely chopped zucchini, finely chopped red, yellow and green capsicum, salt, cooked rice, fresh cream, milk, grated parmesan cheese, pepper powder] | | | [Italian risotto recipes, International Favourites, Quick South Indian, Maharashtrian Rice Recipes] | 4Makes 4 servings | Maharashtrian | The colourful veggies in this dish makes it extremely appealing and also irresistible due to their aromatic flavours while being cooked. | [Heat the butter in a pan, add the onions and sauté till they turn translucent., Add the garlic and celery and sauté for a few more seconds., Add all the vegetables and salt and mix well., When the vegetables have softened a little, add the rice, cream, milk and ½ cup of water and mix well., Bring to boil and simmer for a few minutes, adding more water if required., Add the pepper, mix well and serve hot.] | [Energy, 261 cal, Protein, 6.7 g, Carbohydrates, 26.5 g, Fiber, 1.7 g, Fat, 13.8 g, Cholesterol, 33.5 mg, Vitamin A, 467.3 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.7 mg, Vitamin C, 24.1 mg, Folic Acid, 7.3 mcg, Calcium, 166.3 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 205.2 mg, Potassium, 77.5 mg, Zinc, 0.8 mg] | rice-vegetable-risotto-22617r |
| rcp40462 | Rice Water for Babies | NA | NA | [rice (chawal)] | 1 mins | 15 mins | [Deep Pan, Recipes for Weaning, Weaning foods at 7 months, Babies recipes, 6 to 18 months, Indian Home Remedies Fever] | 1Makes 1 cup | Indian | rice water for babies | how to rice water at home for babies | chawal ka paani for babies | homemade rice water for 6 month old baby | with 11 amazing images. When your precious little one is ready to experiment with foods other than the mother’s milk which it is so familiar with, consider feeding it with this nourishing and soothing Rice Water for Babies. Rice Water for Babies is a wonderful food for 6 to 7 months old infants, as it tones up their digestive system to new foods. Once you strain the rice water, you can cook the rice further in whatever way you wish, to make delicious rice recipe for the adults at home! Enjoy rice water for babies | how to rice water at home for babies | chawal ka paani for babies | homemade rice water for 6 month old baby with detailed step by step photos. | [To make rice water for babies, boil 2½ cups of water in a deep non-stick pan, add the rice and mix well. Cover it with a lid and cook on a medium flame for 10 minutes, while stirring occasionally., Strain it using a strainer and retain the rice water., Serve the rice water for babies lukewarm., This light food is the liquid by-product of cooking rice. It contains carbohydrates and few water soluble nutrients, which nourish and energise the baby.] | [Not Given] | rice-water-for-babies-40462r |
| rcp2221 | Rice with Mixed Vegetables, Indian | Lunch | Veg | [cooked long grain rice (basmati chawal), chopped and boiled mixed vegetables, boiled green peas, boiled cauliflower florets, ghee, coriander-cumin seeds (dhania-jeera) powder, chilli powder, turmeric powder (haldi), salt, lemon juice, grated fresh coconut, chopped green chillies, cloves (laung / lavang), cardamoms (elaichi), cinnamon (dalchini), poppy seeds (khus-khus), chopped ginger (adrak), fried onions] | 20 mins | 6 mins | [One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba, Traditional Indian Rice Recipes, Pulaos, Indian Party, Non-stick Pan] | 3Makes 3 servings (3 serving ) | Indian | rice with mixed vegetables recipe | Indian stir fry rice with vegetables in coconut paste | mixed veg rice | with 20 images. rice with mixed vegetables is made with basmati rice enriched with vegetables and coconut paste. Learn to make mixed veg rice. What a sumptuous treat this Indian stir fry rice with vegetables in coconut paste is! Cooked rice and a colourful assortment of veggies are perked up with a flavourful paste of coconut and spices, and garnished with deep-fried onions. The addition of lemon juice helps to strengthen the flavour of the rice with mixed vegetables, while green chillies and ginger add more spice to the paste. Have this satiating rice with mixed vegetables Enjoy rice with mixed vegetables recipe | Indian stir fry rice with vegetables in coconut paste | mixed veg rice | with step by step photos. | [To make rice with mixed vegetables, heat the ghee in a deep non-stick pan, add the prepared paste, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Add all the vegetables, coriander-cumin seeds powder, chilli powder, turmeric powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the rice and lemon juice, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally., Serve the rice with mixed vegetables hot garnished with deep-fried onions.] | [Energy, 387 cal, Protein, 6.6 g, Carbohydrates, 52.3 g, Fiber, 6.7 g, Fat, 16.8 g, Cholesterol, 0 mg, Vitamin A, 344.2 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.4 mg, Vitamin C, 16 mg, Folic Acid, 12.9 mcg, Calcium, 33.2 mg, Iron, 1.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 14.2 mg, Potassium, 79.3 mg, Zinc, 0.9 mg] | rice-with-mixed-vegetables-indian-2221r |
| rcp2298 | Rich Flapjacks | NA | NA | [margarine butter, brown sugar, quick cooking rolled oats, salt] | 10 mins | 25 mins | [Cakes, Baked, Indian Birthday Party] | 12Makes 12 servings | Indian | Crunchy and sweet finger food made of rolled oats, these rich flapjacks are a tasty snack that your kids will love. Remember it has loads of butter in it, so for elders it is but an occasional treat. | [Cream the margarine, sugar and salt., Add the oats and mix well., Grease a shallow 175 mm. ( 7") square tin., Press the mixture evenly into the prepared tin., Bake in a hot oven at 400°f for 15 to 20 minutes., Cool slightly in the tin., Mark into 12 fingers with a sharp knife., Loosen round the edges. When firm, break into pieces.] | [Energy, 116 cal, Protein, 1.7 g, Carbohydrates, 13.4 g, Fiber, 1 g, Fat, 6.4 g, Cholesterol, 0 mg, Sodium, 7.6 mg] | rich-flapjacks-2298r |
| rcp2286 | Rich Shortbread Biscuits, Eggless Butter Biscuits | Snacks | NA | [plain flour (maida), powdered sugar, butter, salt, vanilla essence, plain flour (maida)] | 5 mins | 0 mins | [Jain Snacks, School Time Snacks, Indian Jar Snacks, Evening Tea Snacks, eggless Biscuits, Baked, Diwali] | 18Makes 18 cookies | Jain | rich shortbread biscuits recipe | Indian shortbread cookies | eggless butter biscuits | nankhatai cookies | with 21 amazing images. rich shortbread biscuits recipe | Indian shortbread cookies | eggless butter biscuits | nankhatai cookies are made with most common ingredients, but taste simply divine. Learn how to make Indian shortbread cookies. To make rich shortbread biscuits, combine the butter and sugar in a deep bowl and cream it gently using a spatula. Add the vanilla essence, salt and plain flour and knead into a soft dough without using any water. Refrigerate the dough for 30 minutes. Divide the dough into 2 equal portions. Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little plain flour for rolling. Cut into 4 small rounds of approx. 37 mm. (1½”) in diameter with the help of a round cookie cutter. Scrape off the dough remaining after cutting the cookie rounds and continue making more cookies. Arrange the cookies on a on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 to 12 minutes. Repeats steps 4 to 7 to make more cookies. There are total 18 cookies in all. Cool completely, store in an air tight container or pack in a tiffin box. Experiencing the melt-in-the-mouth texture of these eggless butter biscuits, many people tend to think that it contains eggs. But, actually it does not. Plain flour, sugar and butter are all that you need to make incredible cookies. The crispy and crumbly texture as well as the pleasant light brown colour of these nankhatai cookies come from the generous use of butter. Since the dough will be a little soft, you must refrigerate it before cutting; otherwise it will be difficult to handle. Serve this Indian shortbread cookies with hot Elaichi Tea or coffee along with other evening tea snacks. Tips to make rich shortbread cookies. 1. You can use flat spoon to lift the cookies to prevent cracks and breaking. 2. Use soft butter to get soft dough. 3. Keep distance between each cookie while baking for it to spread. Enjoy rich shortbread biscuits recipe | Indian shortbread cookies | eggless butter biscuits | nankhatai cookies | with step by step photos. | [To make rich shortbread biscuits,, combine the butter and sugar in a deep bowl and cream it gently using a spatula., Add the vanilla essence, salt and plain flour and knead into a soft dough without using any water. Refrigerate the dough for 30 minutes., Divide the dough into 2 equal portions., Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little plain flour for rolling., Cut into 4 small rounds of approx. 37 mm. (1½”) in diameter with the help of a round cookie cutter., Scrape off the dough remaining after cutting the cookie rounds and continue making more cookies., Arrange the cookies on a on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 to 12 minutes., Repeats steps 4 to 7 to make more cookies. There are total 18 cookies in all., Cool the rich shortbread biscuits completely, store in an air tight container or pack in a tiffin box.] | [Energy, 88 cal, Protein, 0.8 g, Carbohydrates, 8.6 g, Fiber, 0 g, Fat, 5.6 g, Cholesterol, 0 mg, Vitamin A, 219.5 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 0 mg, Folic Acid, 0 mcg, Calcium, 1.8 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 56.9 mg, Potassium, 11.8 mg, Zinc, 0 mg] | rich-shortbread-biscuits-eggless-butter-biscuits-2286r |
| rcp3978 | Rich Vanilla Ice-cream | NA | NA | [fresh cream, milk, powdered sugar, vanilla essence] | 5 mins | 0 mins | [Indian Ice Creams, Desserts for Entertaining, Indian Birthday Party, Refrigerator, Gluten Free Indian Desserts, Post Surgery Full Fluid Diet] | 6Makes 6 servings | Indian | Homemade ice-creams, which are made with milk and corn flour, usually have a slightly icy texture, quite different from the creamy commercial ice-creams. Try this Rich Vanilla Ice-Cream made with fresh cream and milk, and you will not be able to tell the difference between this and store-bought vanilla ice-cream. Enjoy this delicious treat as it is, or use it as a base for other desserts and smoothies. | [Combine all the ingredients in a deep bowl, mix well using a whisk till smooth., Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 8 hours or till semi-set., Pour the mixture into a mixer and blend till smooth., Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set., Scoop and serve.] | [Energy, 309 cal, Protein, 2.9 g, Carbohydrates, 21.9 g, Fiber, 0 g, Fat, 23 g, Cholesterol, 5.3 mg, Sodium, 29.4 mg] | rich-vanilla-ice-cream-3978r |
| rcp41527 | Ricotta and Basil Crostini | Snacks | NA | [crumbled ricotta cheese, french bread slices, basil, honey, crushed black pepper (kalimirch), lemon juice, olive oil, salt] | 10 mins | 0 mins | [Italian Starters, Italian Breads, Italian Crostini, Italian Appetizers, Indian Snacks for Entertaining, Baked Snacks, Evening Tea Snacks] | 8Makes 8 crostinis | Indian | Basil gives an appetizing aroma to any dish that it features in. Here is an awesome crostini from our Italian collection, which features a topping of ricotta cheese, laced with a mixture of basil in honey. A squeeze of lemon and a dash of pepper heighten the flavour of the Ricotta and Basil Crostini, making it the star of the day’s appetizers! Crostini, an Italian appetizer of grilled or toasted bread with amazing toppings like cheese, veggies and herbs, can be made in many more variants, bounded only by your creativity! | [Place the french bread slices on a greased baking tray and apply a little coconut oil on each bread slice., Bake in pre-heated oven at 200°c(400°f) for 15 minutes, or till they turn light brown. Cool completely., Place the toasted bread slices on a clean, dry surface and put a little of the ricotta cheese and spread it evenly., Put a little basil-honey mixture on the ricotta cheese layer and spread it evenly., Serve immediately.] | [Energy, 9 cal, Protein, 0 g, Carbohydrates, 0.9 g, Fiber, 0 g, Fat, 0.6 g, Cholesterol, 0 mg, Vitamin A, 5.6 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 0.5 mg, Folic Acid, 0 mcg, Calcium, 1.3 mg, Iron, 0 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0 mg, Potassium, 7.8 mg, Zinc, 0.1 mg] | ricotta-and-basil--crostini-41527r |
| rcp41522 | Ricotta and Cherry Tomato Crostini | Snacks | NA | [crumbled ricotta cheese, cherry tomato halves, french bread slices, olive oil, olive oil, dried mixed herbs, dry red chilli flakes (paprika), salt, sea salt] | 10 mins | 0 mins | [Italian Breads, Italian Crostini, Italian Appetizers, Indian Snacks for Entertaining, Baked Snacks, Christmas, Thanksgiving] | 8Makes 8 crostinis | Indian | This is a neat little Italian appetizer made of crispy bread, topped with crumbled ricotta cheese, colourful cherry tomatoes, aromatic herbs and tongue-tickling spices. A brushing of olive oil makes it all the more appealing to the palate. Indeed, the Ricotta Cheese and Cherry Tomato Crostini, enjoyed with a bowl of hot soup, is sure to make you drool in anticipation of the coming meal! There are several variants of Crostini , made with varied combinations of cheeses, veggies, herbs and sauces. Fire up your imagination and try your own combos. | [Place the French bread slices on a greased baking tray and apply a little olive oil on each bread slice., Bake in pre-heated oven at 200°c(400°f) for 15 minutes, or till they turn light brown. Cool completely., Combine the cherry tomato halves, olive oil, mixed herbs, chilli flakes and salt in a deep bowl and mix well., Place the toasted bread slices on a clean, dry surface and put a little of the ricotta cheese and spread it evenly., Put some cherry tomato mixture over each ricotta cheese layer and finally sprinkle a little sea salt evenly over it., Serve immediately.] | [Energy, 69 cal, Protein, 1.6 g, Carbohydrates, 10.4 g, Fiber, 0.1 g, Fat, 2.4 g, Cholesterol, 0 mg, Vitamin A, 61.8 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.3 mg, Vitamin C, 1.5 mg, Folic Acid, 1.7 mcg, Calcium, 5.9 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 8.2 mg, Potassium, 26.3 mg, Zinc, 0.1 mg] | ricotta-and-cherry-tomato-crostini-41522r |
| rcp41666 | Ricotta Spinach and Garlic Pizza | Dinner | Veg | [crumbled ricotta cheese, spinach (palak) leaves, crushed garlic (lehsun), olive oil, sea salt, freshly ground black pepper (kalimirch), thin crust pizza base, olive oil, grated processed cheese, grated mozzarella cheese, dry red chilli flakes (paprika)] | 20 mins | 2 mins | [Italian Pizzas, Evening Tea Snacks, different types of pizza, One Dish Vegetarian Meals, One Meal Dinner, Raksha - Bandhan, Christmas] | 2Makes 2 pizzas | Italian | Game to try something exotic? Here is a mind-blowing pizza that will sweep you off your feet. An amazing mix of ricotta cheese, spinach and garlic gives this pizza a range of textures and flavours that really surprises the diner. The crisp garlicky flavour and the sharp taste of sea salt leave your palate yearning for more. Crumbled ricotta cheese works very well with spinach, garlic and simple seasonings like chilli flakes and pepper to give this Ricotta, Spinach and Garlic Pizza a very appealing taste and mouth-feel. If you enjoyed this, you will also surely like the Mediterranean Pizza and the Tomato and Cheese Pizza . | [Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for 2 minutes., Switch off the flame, add the spinach, sea salt and pepper powder, mix well and keep aside., Divide the mixture into 2 equal portions. Keep aside., Place a pizza base on a clean, dry surface and apply ¼ tsp of olive oil all over it., Sprinkle ¼ cup of processed cheese and ¼ cup of mozzarella cheese evenly over it., Put a portion of the prepared spinach-garlic mixture evenly over it., Finally, sprinkle 1 tbsp of ricotta cheese and ½ tsp of chilli flakes evenly over it., Repeat steps 4 to 7 to make 1 more pizza., Bake them in a pre-heated oven at 200°c (400°f ) for 15 minutes or till the pizza turns crispy and the cheese melts., Cut each pizza into 4 equal slices and serve immediately.] | [Energy, 397 cal, Protein, 15.4 g, Carbohydrates, 34.1 g, Fiber, 0.7 g, Fat, 22 g, Cholesterol, 11.5 mg, Vitamin A, 1430.7 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.1 mg, Vitamin C, 6.3 mg, Folic Acid, 27.7 mcg, Calcium, 306.9 mg, Iron, 1.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 334.1 mg, Potassium, 100 mg, Zinc, 0.3 mg] | ricotta-spinach-and-garlic-pizza-41666r |
| rcp42387 | Ridge Gourd and Amaranth Shaag Bhaja | NA | Veg | [chopped ridge gourd (turai), chopped chawli (cow pea) leaves, oil, cumin seeds (jeera), chopped onions, chopped tomatoes, chilli powder, turmeric powder (haldi), coriander (dhania) powder, garam masala, garlic (lehsun) paste, salt] | 15 mins | 16 mins | [Healthy Indian Recipes, Bengali Vegetarian Recipes, Bengali Sabzis / Veg Gravies, Low Cal Subzis, Healthy Indian Acidity recipes, Vitamin C Rich Indian recipes, Vitamin A Rich, Beta Carotene, Retinol] | 4Makes 4 servings | Bengali | This Bengali-style subzi features a unique combination of veggies, simply but tastily flavoured with everyday ingredients. Iron-rich chawli leaves come together with ridge gourd, which gives not just more nutrition but also a good texture and volume to the subzi. The duo is aptly flavoured with a tempering of cumin seeds, and a dash of common but effective taste-givers like onions, tomatoes, garlic paste and spice powders like garam masala. The resulting flavour and texture of the Ridge Gourd and Amaranth Shaag Bhaja is very pleasing to the palate, and this does turn out to be a very popular way to top up your iron reserves! | [Heat the oil in a deep non-stick pan and add cumin seeds., When the seeds crackle, add the onions and tomatoes and sauté on a medium flame for 3 minutes., Add the chilli powder, turmeric powder, coriander powder, garam masala, garlic paste, salt and 2 tbsp water, mix well and sauté on a medium flame for 2 minutes., Add the ridge gourd, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add ½ cup of water and mix well. Cover it with a lid and cook on a medium flame for 5 minutes, while stirring occasionally., Add the chawli leaves, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally., Serve hot.] | [Energy, 52 cal, Protein, 1.8 g, Carbohydrates, 5 g, Fiber, 2 g, Fat, 2.7 g, Cholesterol, 0 mg, Sodium, 80.7 mg] | ridge-gourd-and-amaranth-shaag-bhaja-42387r |
| rcp33964 | Ridge Gourd and Dill Soup | NA | Veg | [ridge gourd (turai), dill leaves (shepu / suva bhaji), milk, salt, freshly ground black pepper (kalimirch), fresh cream] | 10 mins | 11 mins | [Thick / Creamy Indian Soups, Western Party, Non-stick Pan, Quick Vegetarian Soups, Vitamin A Rich, Beta Carotene, Retinol, Calcium Rich Soups] | 2Makes 2 servings | Indian | ridge gourd and dill soup recipe | ridge gourd Indian soup | healthy turai and shepu soup | with 20 amazing images. ridge gourd and dill soup is a zero oil Indian soup recipe. Learn how to make ridge gourd Indian soup. Tender ridge gourd and fresh, fragrant dill leaves pair excellently in this ridge gourd and dill soup . Milk and fresh cream blended in with cooked ridge gourd and dill results in a creamy texture that is hard to beat in terms of taste. Mildly seasoned with salt and pepper, this ridge gourd and dill soup has excellent medicinal properties as well. The soup tastes best when served with a dollop of fresh cream, and crunchy toast. To make healthy turai and shepu soup , combine the ridge gourd, dill leaves and 1 cup water in a deep non-stick pan, mix well and cook on a medium flame for 5 to 7 minutes. Keep aside to cool.Blend in a mixer till smooth and transfer it back to the same pan. Add the milk, salt, pepper and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Garnish ridge gourd and dill soup with fresh cream and serve hot. Serve ridge gourd and dill soup hot, with croutons or toasted multigrain bread . ridge gourd and dill soup is rich in calcium, vitamin C, phosphorus and vitamin A. Pro tips for ridge gourd and dill soup . 1. Dill has a distinctive aroma that makes the soup smell more inviting. Dill leaves are rich in antioxidants, vitamin A and Vitamin C which prevent or stop cell damage in your body and thus lowers the risk of chronic diseases like cancer, diabetes and heart disease. 2. Add 3/4th cup milk. Use low fat milk if you are on weight loss or diabetic. Milk adds a rich and creamy texture to the soup. This makes the soup more satisfying and enjoyable to eat. 1 cup of milk provides 70% of the Recommended Daily Allowance of calcium. Milk promotes strong bones. Enjoy ridge gourd and dill soup recipe | ridge gourd Indian soup | healthy turai and shepu soup | with step by step photos. | [To make ridge gourd and dill soup , combine the ridge gourd, dill leaves and 1 cup water in a deep non-stick pan, mix well and cook on a medium flame for 5 to 7 minutes. Keep aside to cool., Blend in a mixer till smooth and transfer it back to the same pan., Add the milk, salt, pepper and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Garnish ridge gourd and dill soup with fresh cream and serve hot.] | [Energy, 107 cal, Protein, 4 g, Carbohydrates, 7.6 g, Fiber, 1.9 g, Fat, 6.6 g, Cholesterol, 12 mg, Sodium, 23.3 mg] | ridge-gourd-and-dill-soup-33964r |
| rcp32899 | Ridge Gourd Chutney | NA | Veg | [chopped ridge gourd (turai), coconut oil oil, mustard seeds ( rai / sarson), chana dal (split bengal gram), urad dal (split black lentils), asafoetida (hing), whole dry kashmiri red chilli, green chillies, chopped coriander (dhania), tamarind (imli), grated coconut, salt] | 10 mins | 15 mins | [South Indian Chutney, different kinds of Indian chutney, Saute, Indian Party, Mixer, Kadai Veg] | 1Makes 0.75 cup (11 tbsp ) | South Indian | ridge gourd chutney recipe | beerakaya pachadi | peerkangai chutney for Idlis, Dosas | healthy turai chutney | with 25 images. ridge gourd chutney is also known as turai chutney. Learn to make peerkangai chutney for Idlis, Dosas. To make ridge gourd chutney, in a mixer, add the sautéed ridge gourd, coriander, tamarind, coconut, green chillies, salt and ¼ cup of water and blend to a smooth paste and top with a tempering of dals and chillies. South Indians often combine roasted dals with sautéed veggies to make delicious chutneys like beerakaya pachadi, which go very well with idlis, dosas, puris and just about any snack. To enjoy these chutneys the traditional way, mix them with steaming hot rice topped with a dash of til oil or ghee, and relish with roasted urad papads. Here is how to use ridge gourd chutney in this fashion. ridge gourd is absolutely low in calories and carbs, thus making it a very virtuous choice for those on low-cal and low-carb diet. Consuming ridge gourd regularly can help to maintain blood sugar levels and hence this ridge gourd chutney is diabetics friendly. Enjoy ridge gourd chutney recipe | beerakaya pachadi | peerkangai chutney for Idlis, Dosas | healthy turai chutney | with step by step photos. | [To make ridge gourd chutney, heat 2 tsp of coconut oil in a non-stick kadhai, add the ridge gourd and sauté on a medium flame for 2 minutes. Remove and keep aside., In a mixer, add the ridge gourd, coriander, tamarind, coconut, green chillies, salt and ¼ cup of water and blend to a smooth paste, For the tempering, heat the remaining 1 tsp of coocnut oil in the same kadhai and add the mustard seeds., When the seeds crackle, add the chana dal, urad dal, asafoetida and red chillies and sauté on a medium flame for 2 minutes, while stirring continuously., Pour the tempering over the ridge gourd chutney and mix well., Store the ridge gourd chutney in an air-tight container and use as required.] | [Energy, 29 cal, Protein, 0.5 g, Carbohydrates, 1.5 g, Fiber, 0.7 g, Fat, 2.3 g, Cholesterol, 0 mg, Sodium, 2.8 mg] | ridge-gourd-chutney-32899r |
| rcp4369 | Ridge Gourd Upkari | NA | NA | [ridge gourd (turai) cubes, oil, mustard seeds ( rai / sarson), whole dry kashmiri red chillies, green chilli , slit, curry leaves (kadi patta), asafoetida (hing), chopped onions, salt, grated coconut, turmeric powder (haldi)] | 10 mins | 10 mins | [South Indian Curries / Sabzis, Semi-Dry Sabzis, Non-stick Pan] | 3Makes 3 servings (3 serving ) | South Indian | Upkari, prepared almost daily in Konkani households, is a flavourful way of stir-frying veggies, with a traditional tempering and addition of grated coconut. In this recipe, you will discover how to quickly and easily prepare Ridge Gourd Upkari. Ensure that the mustard seeds splutter well when you temper them, as that will bring out the full aroma and flavour of these magical little seeds. Serve the upkari hot and fresh with sambhar rice or rotis. | [Heat the oil in a broad non-stick pan and add the mustard seeds., When the seeds crackle, add the dry red chillies, green chillies, curry leaves and asafoetida and sauté on a medium flame for 30 seconds., Add the onions and sauté on a medium flame for 1 minute., Add the turai, salt and ¼ cup of water, mix well and cover and cook on a medium flame for 6 to 7 minutes, while stirring occasionally., Add the coconut and turmeric powder, mix well and cook on a medium flame for 1 minute., Serve immediately.] | [Energy, 103 cal, Protein, 0.9 g, Carbohydrates, 5.5 g, Fiber, 2.4 g, Fat, 8.5 g, Cholesterol, 0 mg, Vitamin A, 63.9 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.3 mg, Vitamin C, 5.4 mg, Folic Acid, 2.4 mcg, Calcium, 21.5 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 2.5 mg, Potassium, 56.6 mg, Zinc, 0.3 mg] | ridge-gourd-upkari-4369r |
| rcp5704 | Ridge Gourd with Poppy Seeds | NA | Veg | [ridge gourd (turai) cubes, poppy seeds (khus-khus), oil, mustard seeds ( rai / sarson), whole dry kashmiri red chillies, sliced onions, salt, turmeric powder (haldi), chilli powder, chopped green chillies] | 15 mins | 12 mins | [Bengali Sabzis / Veg Gravies, Sukhi Sabzis, Low Cal Subzis, Non-stick Pan, Low Carb Diet, Pregnancy Iron Rich Indian Foods, Pregnancy Third Trimester Foods] | 4Makes 4 servings | Bengali | Poppy seeds, generally associated with sweets and rich gravies, are a wonderful source of iron! Here, they are used along with ridge gourd to make a quick and easy subzi. Ridge Gourd with Poppy Seeds has a nutty taste and pleasant texture that is very enjoyable. Serve hot with a roti of your choice. | [Soak the poppy seeds in 2 tbsp of water in a small bowl and keep aside for 10 minutes. Do not drain the water., Heat the oil in a deep non-stick kadhai and add the mustard seeds and red chillies., When the seeds crackle, add the onions and sauté on a medium flame for 1 minute., Add the ridge gourd and salt, mix well. Cover with a lid and cook on a medium flame for 5 minutes, while stirring occasionally., Add the turmeric powder, chilli powder, green chillies and the poppy seeds-water mixture and mix well. Cover with a lid and cook on a medium flame for another 3 to 4 minutes or till all the water evaporates, while stirring occasionally., Serve hot.] | [Energy, 52 cal, Protein, 0.8 g, Carbohydrates, 6.1 g, Fiber, 2.5 g, Fat, 2.6 g, Cholesterol, 0 mg, Sodium, 4.3 mg] | ridge-gourd-with-poppy-seeds-5704r |
| rcp33037 | Ridge Gourd with Poppy Seeds ( Weight Loss After Pregnancy ) | NA | Veg | [poppy seeds (khus-khus), oil, mustard seeds ( rai / sarson), whole dry kashmiri red chillies, sliced onions, sliced ridge gourd (turai), turmeric powder (haldi), chilli powder, chopped green chillies, salt] | 10 mins | 25 mins | [Semi-Dry Sabzis, Traditional Indian Sabzis, Saute, Non Stick Kadai Veg, Weight Loss after Pregnancy] | 4Makes 4 servings | Indian | Plain ridge gourd subzi gets transformed into a yummy dish with the addition of poppy seeds and chillies. Very little fat and loads of fibre make it perfect for mothers keen to lose their pregnancy kilos. | [Combine the poppy seeds powder and 1 tbsp of water in a bowl and mix well to make a smooth paste. Keep aside., Heat the oil in a non-stick kadhai and add the mustard seeds., When the seeds crackle, add the red chillies and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 3 to 4 minutes or till they turn translucent., Add the ridge gourd, turmeric powder, chilli powder, green chillies and 2 tbsp of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring once in between., Add the poppy seed paste, salt and 3 tbsp of water mix well and cover and cook on a medium flame for another 4 to 5 minutes, stirring once in between. Serve hot.] | [Energy, 53 calories, Protein, 1.3 gm, Carbohydrates, 4.1 gm, Fat, 3.4 gm, Calcium, 83.4 mg, Iron, 0.9 mg, Fibre, 0.5 gm] | ridge-gourd-with-poppy-seeds--weight-loss-after-pregnancy--33037r |
| rcp41796 | Ripe Mango Curry, Mangalorean Ripe Mango Curry | NA | NA | [ripe mangoes , peeled, mango pulp, peppercorns (kalimirch), whole dry kashmiri red chillies, fenugreek (methi) seeds, mustard seeds ( rai / sarson), cumin seeds (jeera), sliced onions, chopped garlic (lehsun), chopped ginger (adrak), oil, curry leaves (kadi patta), turmeric powder (haldi), grated jaggery (gur), tamarind (imli) pulp, salt, cooked rice] | 15 mins | 17 mins | [South Indian Curries / Sabzis, Andhra Cuisine, Karnataka Cuisine, Traditional Indian Sabzis, Indian Curry recipes, North Indian, South Indian, Indian Party, Non-stick Pan] | 3Makes 3 servings | Andhra | With ripe mangoes, you think of making everything from ice-cream and smoothies to fruit salads and muffins – everything except a savoury curry, right? Just think – why not? Savoury and spicy, at the same time tangy and sweet, the Ripe Mango Curry is one in a million. Exotic but dashingly tasty, this curry is made with common spices and everyday ingredients like ginger, garlic and tamarind. It is absolutely no-fuss and can be made on any day when the mango is in season. Yet, despite all the ease of making it, it seems special. Indeed, the Ripe Mango Curry is a must-try. Enjoy it with a bowl of steaming hot cooked rice. Try other ripe mango recipes like Mango in Coconut Curry and Fajeto . | [Heat a small non-stick pan, add the peppercorns, red chillies, fenugreek seeds, mustard seeds and cumin seeds and dry roast them on a medium flame for 3 minutes or till the spices leave an aroma. Keep aside to cool slightly., Transfer these roasted spices into a mixer, add the onions, garlic and ginger and blend into a smooth paste without using water. Keep the onion-spice paste aside., Heat the oil in a deep non-stick pan, add the curry leaves and sauté on a medium flame for a few seconds., Add the prepared onion-spice paste and turmeric powder and sauté on a medium flame for 7 minutes or till the oil separates from the curry, while stirring continuously., Add the mango pulp, jaggery, tamarind pulp and salt, mix well and cook on a medium flame for 6 minutes, while stirring occasionally., Add the peeled whole mangoes to the curry and mix gently., Serve hot with cooked rice.] | [Not Given] | ripe-mango-curry-mangalorean-ripe-mango-curry-41796r |
| rcp39763 | Risotto Balls with Pizza Sauce | NA | Veg | [cooked arborio rice, grated processed cheese, plain flour (maida), red yellow green, dry red chilli flakes (paprika), chopped basil, salt, bread crumbs, oil, pizza sauce] | 15 mins | 10 mins | [Italian Starters, Indian Cheese Recipes, Deep-fried Indian Starters, Cocktail Party, Kadai Veg, Easy, Simple Indian Starters] | 12Makes 12 balls | Indian | Risotto is a traditional continental preparation of rice and cheese. It is a soft dish, somewhat similar to our comforting khichdi. In this more exotic form, a mixture of rice, cheese, herbs and capsicum is rounded into balls, dipped in a flour batter and deep-fried into delicious Risotto Balls, which are crisp outside and delightfully gooey inside. Served with tangy and flavourful pizza sauce, this is a perfect starter for an Italian style meal. | [Combine the plain flour and ¾ cup of water in a bowl and mix well into a thick batter till no lumps remain. Keep aside., Combine the rice, cheese, capsicum, chilli flakes, basil and salt in a deep bowl and mix well., Divide the mixture into 12 equal portions and shape each portion into a round ball., Dip each ball into the plain flour-water mixture and roll them in the bread crumbs till they are evenly covered from all the sides. Refrigerate for 15 to 20 minutes., Heat the oil in a deep non-stick kadhai and deep-fry the balls, a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve immediately with pizza sauce.] | [Not Given] | risotto-balls-with-pizza-sauce-39763r |
| rcp3311 | Risotto Fiorentina | NA | Veg | [long grained rice (basmati), chopped carrots, green peas, chopped garlic (lehsun), spinach (palak), basil, chopped, finely chopped celery, chopped parsley, grated processed cheese, tomato puree, fresh cream, red wine, olive oil oil, salt] | 10 mins. | 20 mins. | [Italian risotto recipes, One Dish Vegetarian Meals, International Favourites, Italian Party] | 4Serves 4. | Italian | In Italy, the term "alla fiorentina" is used for dishes that are typically connected to the city of Florence. Florentine is a style of cooking pasta, rice and vegetables in which spinach is essentially used. Risotto fiorentina is a classic preparation of cheesy creamy Italian rice cooked in stock and topped with cooked spinach, tomato purée and fresh Italian herbs - basil and parsley. Italian rice used for risotto is a round, short grained variety with a nutty flavour. Arborio rice is the very best kind to use. Risotto is best when freshly prepared and quickly eaten! | [Clean, wash and soak the rice for about 10 minutes. Drain and keep aside., Heat the olive oil in a pan, add the carrots, green peas and garlic and sauté for 2 minutes., Add the rice and sauté for 2 minutes., Pour 3 1/2 cups of hot water and salt and bring to a boil. Cover and simmer till the rice is almost cooked, adding a little water if required., When the rice is cooked, add the spinach, basil, celery, parsley, cheese tomato pureé and cream and red wine and mix well., Serve immediately.] | [Not Given] | risotto-fiorentina-3311r |
| rcp42165 | Roadside Hare Chane Ki Chaat, Protein and Calcium Rich | Snacks | NA | [boiled hara chana (dried green peas), chopped onions, chopped tomatoes, chopped green chillies, chopped coriander (dhania), chilli powder, chaat masala, lemon juice, salt] | 15 mins | 0 mins | [Chaat, Evening Tea Snacks, Quick Snacks / Quick Starters, Calcium Rich Starters & Snacks, High Protein Starters & Snacks, Marathoners, Endurance Athletes, Triathlete Snacks, Monsoon Snacks, Evening Snacks] | 4Makes 4 servings | NA | A typical chaat that is commonly sold on Mumbai’s streets, the Roadside Hare Chane ki Chaat continues to be a popular dish with a timeless appeal. It pleases young and old with its incredible taste and amazing mouth-feel. It is also very simple to make, and you can even try it at home. All you need to do is toss boiled hare chana with typical chaat ingredients like tomatoes, onions and spice powders and lace it with a squeeze of lemon. Voila, your chatpata evening snack is ready. It is, fortunately, very healthy too, so you do not have to think twice before tossing up a bowlful. Just make sure you relish it immediately after mixing, otherwise it will lose its fresh textures. You can also try other nice chana based recipes like the Malvani Chana Masala or Chana Chaat . | [Combine all the ingredients in a deep bowl and mix well., Serve immediately.] | [Energy, 181 cal, Protein, 12.4 g, Carbohydrates, 31.2 g, Fiber, 2.5 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 16.9 mg] | roadside-hare-chane-ki-chaat-protein-and-calcium-rich-42165r |
| rcp38869 | Roasted Bell Pepper and Cheese Pizza | Dinner | Veg | [thin crust pizza base, pizza sauce, grated mozzarella cheese, red capsicum, yellow capsicum, capsicum, olive oil, dried oregano, salt] | 15 mins | 10 mins | [Italian Pizzas, Indian Snacks for Entertaining, Evening Tea Snacks, different types of pizza, One Dish Vegetarian Meals, One Meal Dinner, Baked] | 2Makes 2 pizzas | Indian | roasted bell pepper and cheese pizza recipe | pizza with roasted pepper and mozzarella cheese | roasted capsicum and cheese pizza | Indian roasted pepper and cheese pizza | with 28 amazing images. roasted bell pepper and cheese pizza recipe | pizza with roasted pepper and mozzarella cheese | roasted capsicum and cheese pizza | Indian roasted pepper and cheese pizza combines perfectly made sauce with colourful capsicum. Learn how to make pizza with roasted pepper and mozzarella cheese. To make roasted bell pepper and cheese pizza, pierce the red capsicum with a fork, brush little oil evenly over it and roast it over an open flame till it turns black from all the sides. Cool, wash it in cold water and remove the skin, stem and seeds and discard them. Cut the capsicum into thin slices. Keep aside. Repeat steps 1 and 2 with the yellow and green capsicum. Combine the red, yellow and green capsicum strips in a bowl, sprinkle oregano and salt over it and toss well. Divide the topping into 2 equal portions and keep aside. Place a pizza base on a clean, dry surface and spread ¼ cup of pizza sauce evenly over it. Arrange 1 portion of the roasted bell pepper topping evenly over it. Finally sprinkle ¼ cup of cheese evenly over it. Repeat steps 1 to 3 to make 1 more pizza. Place both the pizzas on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 to 12 minutes or till the base is evenly browned and the cheese melts. Cut into equal wedges and serve immediately. The roasted capsicum and cheese pizza is truly a celebration of lively colours and flavours. With visually-appealing yellow, red and green capsicums, this pizza is best for a joyous party as it will surely reflect the intended mood. You might be intrigued by the fact that a combination of just capsicum, cheese and pizza sauce can produce such a brilliant pizza. The aroma and the flavour of the roasted colourful capsicum is sure to make a mouth watering Indian roasted pepper and cheese pizza. What’s more fascinating for the kids in this pizza is the use of mozzarella cheese, which has a unique gooey texture. While you can buy the readymade pizza base, when time permits make the pizza base at home. A sprinkle of basil leaves before adding the cheese would further add a refreshing touch to this pizza. Tips for roasted bell pepper and cheese pizza. 1. While we have used colourful capsicum, you can use any coloured capsicum that is available. But we suggest red capsicum, as it has a natural pleasing sweetness. 2. You can replace dried oregano with dried mixed herbs or pizza seasoning too. 3. You can keep the pizza sauce and capsicum refrigerated, but assemble and bake the pizza just before serving. Enjoy roasted bell pepper and cheese pizza recipe | pizza with roasted pepper and mozzarella cheese | roasted capsicum and cheese pizza | Indian roasted pepper and cheese pizza | with step by step photos. | [Pierce the red capsicum with a fork, brush little oil evenly over it and roast it over an open flame till it turns black from all the sides., Cool, wash it in cold water and remove the skin, stem and seeds and discard them. Cut the capsicum into thin slices. Keep aside., Repeat steps 1 and 2 with the yellow and green capsicum., Combine the red, yellow and green capsicum strips in a bowl, sprinkle oregano and salt over it and toss well., Divide the topping into 2 equal portions and keep aside., Place a pizza base on a clean, dry surface and spread ¼ cup of pizza sauce evenly over it., Arrange 1 portion of the roasted bell pepper topping evenly over it., Finally sprinkle ¼ cup of cheese evenly over it., Repeat steps 1 to 3 to make 1 more pizza., Place both the pizzas on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 to 12 minutes or till the base is evenly browned and the cheese melts., Cut into equal wedges and serve immediately.] | [Not Given] | roasted-bell-pepper-and-cheese-pizza-38869r |
| rcp41640 | Roasted Bell Pepper and Feta Cheese Panini | Snacks | Veg | [red capsicum, yellow capsicum, capsicum, oil, chopped garlic (lehsun), dry red chilli flakes (paprika), dried mixed herbs, olive oil, salt, crumbled feta cheese, hot dog rolls, butter] | 15 mins | 40 mins | [Italian Starters, Italian Breads, Bread Snack, Veg Grilled Sandwiches, Kitty Party Snacks, Kitty Party Sandwiches] | 4Makes 4 paninis | Italian | Bell peppers, when brushed with oil and roasted with the peel on, imbibe an amazing aroma and flavour, which add value to any dish that it is used in! Here, we have employed the magic of roasted bell pepper to add josh to a lovely, cheesy Panini. Panini is a type of Italian grilled sandwich made with breads other than sliced bread, like baguette, ciabatta or michetta. While these are the ideal choices of bread, you can use hot dog rolls if you cannot buy any of these. In this recipe, the bread transforms into an exotic snack that is loaded with a tongue-tickling stuffing of roasted bell peppers, garlic and herbs. The generous use of cheese and butter adds to the richness of the Roasted Bell Pepper and Feta Cheese Panini, making it a treat that makes you feel very good. You can also try other Panini recipes like Cream Cheese Veg Panini and Eggplant and Mozzarella Panini . | [Pierce the red capsicum with a fork, brush ¼ tsp of oil evenly over it and roast it over an open flame till it turns black from all the sides., Cool, wash it in cold water., Remove the skin, stem and seeds and discard them. Cut the capsicum into thin slices. Keep aside., Repeat steps 1 to 3 with the yellow and green capsicum as well., Combine the red, yellow and green capsicum slices in a deep bowl, add all the remaining ingredients and mix well. Keep aside., Divide the stuffing into 4 equal portions. Keep aside., Slit a hot dog roll horizontally using a sharp knife and apply 1 tsp butter on each halve of the bread roll., Spread a portion of the prepared stuffing on the lower halve of the bread roll and sprinkle 1 tbsp of feta cheese evenly over it., Close the bread roll and apply ½ tsp butter on top of the bread and grill in a greased pre-heated sandwich griller for 5 minutes till they turn crispy and brown from both the sides., Repeat steps 1 to 4 to make 3 more paninis., Cut each panini diagonally into 2 equal pieces., Serve immediately.] | [Energy, 350 cal, Protein, 6.8 g, Carbohydrates, 36.6 g, Fiber, 1.7 g, Fat, 16.1 g, Cholesterol, 0 mg, Vitamin A, 675.2 mcg, Vitamin B1, 0.5 mg, Vitamin B2, 0 mg, Vitamin B3, 1.1 mg, Vitamin C, 89.5 mg, Folic Acid, 0.3 mcg, Calcium, 27.8 mg, Iron, 1.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 85.4 mg, Potassium, 61.2 mg, Zinc, 0.1 mg] | roasted-bell-pepper-and-feta-cheese-panini-41640r |
| rcp3257 | Roasted Bell Pepper Crostini | NA | NA | [baguette, melted butter, sliced capsicum, olive oil, chopped onions, chopped garlic (lehsun), sugar, dry red chilli flakes (paprika), mixed herbs, salt, freshly ground black pepper (kalimirch), grated mozzarella cheese] | 15 mins | 4 mins | [Italian Starters, Italian Breads, Sandwich Recipes, High Tea Party, Western Party, Oven] | 10Makes 10 crostini | Italian | Crostini are small toasts topped with a variety of ingredients and are served as appetisers. They are native to tuscany and have several classic toppings to choose from. This one consists of caramelised peppers and olives that are bound with cheese and topped on crusty french bread. Good crusty bread is the single most essential ingredient for this recipe. This is perhaps the best crostini of all and is perfect for serving with drinks before a meal. | [Place the bread slices on a clean, dry surface and brush them with a little melted butter., Place the bread slices on a greased baking tray and bake in a pre-heated oven at 180°c (360°f) for 4 to 5 minutes. Keep aside., Heat the olive oil in a broad non-stick pan, add the capsicum, onions and garlic and sauté on a medium flame for 2 minutes., Add the sugar, chilli flakes, mixed herbs salt and pepper, mix well and cook no a medium flame for 1 to 2 minutes, while stirring occasionally., Allow the mixture to cool completely., Divide the topping into 10 equal portions and keep aside., Place a portion of the topping mixture on each baked bread slice and spread it evenly., Sprinkle 1 tsp of cheese on each topped bread slice., Bake in a pre-heated oven at 180°c (360°f) for 3 to 4 minutes., Serve immediately.] | [Energy, 72 cal, Protein, 1.7 g, Carbohydrates, 9 g, Fiber, 0.2 g, Fat, 3.2 g, Cholesterol, 0.9 mg, Vitamin A, 84.6 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.3 mg, Vitamin C, 7.3 mg, Folic Acid, 0.4 mcg, Calcium, 15.8 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 39 mg, Potassium, 22.5 mg, Zinc, 0.1 mg] | roasted-bell-pepper-crostini-3257r |
| rcp22728 | Roasted Bell Pepper Dip | NA | NA | [red capsicum, oil, mayonnaise, dry red chilli flakes (paprika), salt, potato wedges] | 1 mins | 10 mins | [Indian Dips / Sauces, Western Party, Cocktail Party, Quick Indian Dips, Gravies & Sauces] | 1Makes 0.75 cup (10 tbsp ) | Indian | Mayonnaise, enhanced with roasted bell pepper, results in a fabulous dip that makes your taste buds dance tumultuously! The reason for the exotic flavour of this dip is the method of patiently roasting whole bell peppers over a slow flame. Serve the Roasted Bell Pepper Dip with hot and crispy potato wedges. | [Pierce a fork through the capsicum, brush oil evenly over it and roast on a slow flame till it turns black in colour from all the sides., Immerse the capsicum in cold water, remove the skin, stem and seeds and roughly chop them., Combine the red capsicum with all the remaining ingredients and blend in a mixer till smooth., Serve with potato wedges.] | [Energy, 34 cal, Protein, 0.2 g, Carbohydrates, 3 g, Fiber, 0.2 g, Fat, 2.8 g, Cholesterol, 0 mg, Sodium, 55.7 mg] | roasted-bell-pepper-dip-22728r |
| rcp42179 | Roasted Bell Peppers, Capsicum | NA | NA | [chopped coloured capsicum, olive oil, dried mixed herbs, dry red chilli flakes (paprika), sea salt (khada namak)] | 15 mins | 7 mins | [Italian Party, Western Party, Grill, Low Carb Diet, Vitamin C Rich Indian recipes, Vitamin E Rich, Vitamin A Rich, Beta Carotene, Retinol] | 3Makes 3 servings | Indian | roasted bell peppers recipe | roasted Indian coloured capsicum | grilled coloured capsicum in olive oil and herbs | with 14 amazing images. roasted bell peppers is a simple procedure of roasting capsicum on a non-stick pan with some spices. Learn to make roasted Indian coloured capsicum. roasted coloured capsicum in olive oil and herbs have the benefit of being both healthy and tasty – a rare combination! They have a zingy taste, which boosts the flavour of any dish, as well as a nice crunchy mouth-feel. While roasted bell peppers can be added to any salad, pizza , pasta or subzi, they can also be cooked alone as in the case of this healthy accompaniment. To make roasted bell peppers, the capsicum strips are marinated with herbs and spices, coated with olive oil and grilled to perfection. Bell peppers are rich in antioxidant vitamin C. roasted Indian coloured capsicum is low in calories, so this accompaniment is a good choice for weight-watchers too. Eat immediately after preparation to get the special texture of the grilled coloured capsicum. Enjoy roasted bell peppers recipe | roasted Indian coloured capsicum | grilled coloured capsicum in olive oil and herbs | with step by step photos. | [To make roasted bell peppers, combine the coloured capsicum strips, olive oil, mixed herbs, dry red chilli flakes and sea salt in a deep bowl and toss well., Heat a non-stick griller till hot, arrange half the marinated capsicum strips on it and cook on a high flame for 2 minutes., Turn each marinated cooked capsicum over using a tong and cook the other side as well for 2 minutes., Repeat steps 2 and 3 to make 1 more batch., Serve roasted bell peppers, capsicum immediately.] | [Energy, 49 cal, Protein, 1.1 g, Carbohydrates, 3.5 g, Fiber, 1.8 g, Fat, 3.6 g, Cholesterol, 0 mg, Sodium, 2.5 mg] | roasted-bell-peppers-capsicum-42179r |
| rcp32990 | Roasted Capsicum Soup, Roasted Red Capsicum and Tomato Soup | NA | NA | [red capsicum, chopped tomatoes, bay leaves (tejpatta), clove (laung / lavang), cornflour, milk, sugar, salt] | 10 mins | 20 mins | [Thick / Creamy Indian Soups, Western Party, Pan, Indian Cancer Patients, Vitamin C Rich Indian recipes, Vitamin E Rich, Vitamin A Rich, Beta Carotene, Retinol] | 4Makes 4 servings | Indian | roasted red capsicum and tomato soup recipe | roasted red pepper and tomato soup | Indian style red bell pepper soup | with 33 amazing images. roasted red capsicum and tomato soup recipe | roasted red pepper and tomato soup | Indian style red bell pepper soup is a mouth-watering soup with an appealing hue. Learn how to make roasted red pepper and tomato soup. To make roasted capsicum soup, combine the cornflour and low-fat milk in a bowl, mix well and keep aside. Pierce a fork through the capsicum and roast them one at a time on a medium flame till it turns black from all the sides. Wash and remove their skin, stem and seeds. Roughly chop and keep aside. Then combine the tomatoes, garlic, bayleaves and 3 cups of water in a deep pan and boil on a medium flame till the tomatoes are soft. Cool the tomatoes completely and discard the bayleaves. Combine the tomatoes, garlic, bayleaves and 3 cups of water in a deep pan and boil on a medium flame for 4 to 5 minutes or till the tomatoes are soft. Transfer the mixture back to the pan, add the cornflour-milk mixture and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Add the sugar and mix well. Serve hot. Indian style red bell pepper soup, this simple but delectable soup is packed with sweetness of red capsicum and mild tang of tomatoes, which complement each other perfectly. The sweetness of the red capsicum is further enhanced by roasting on an open flame. The capsicum and tomatoes are a way to add vitamins and antioxidants to your meals too. Further, the milk and cornflour add the necessary texture and thickness to the roasted red pepper and tomato soup. No idea what to serve with soup to make a full meal out of it? Check these out - Spaghetti Verdi, Grilled Corn Toast, Pasta in White Sauce , Tortilla Wrap, Fattoush, Hara Bhara Kebabs. Tips to make roasted capsicum soup. 1. This soup can be made in advance and kept. 2. You can use regular milk instead of low-fat milk. 3. If you are Jain, you can avoid the garlic. 4. Sugar will depend on the sourness of the tomatoes so adjust it accordingly. Enjoy roasted red capsicum and tomato soup recipe | roasted red pepper and tomato soup | Indian style red bell pepper soup | with step by step photos. | [To make roasted capsicum soup, combine the cornflour and low-fat milk in a bowl, mix well and keep aside., Pierce a fork through the capsicum and roast them one at a time on a medium flame till it turns black from all the sides., Wash and remove their skin, stem and seeds. Roughly chop and keep aside., Combine the tomatoes, garlic, bayleaves and 3 cups of water in a deep pan and boil on a medium flame till the tomatoes are soft., Cool the tomatoes completely and discard the bayleaves., Combine the tomatoes, garlic, bayleaves and 3 cups of water in a deep pan and boil on a medium flame for 4 to 5 minutes or till the tomatoes are soft., Transfer the mixture back to the pan, add the cornflour-milk mixture and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Add the sugar and mix well., Serve the roasted capsicum soup hot.] | [Not Given] | roasted-capsicum-soup-roasted-red-capsicum-and-tomato-soup-32990r |
| rcp42451 | Roasted Chana Dal Chutney, Healthy Chutney | NA | NA | [chana dal (split bengal gram), oil, chopped ginger (adrak), cumin seeds (jeera), whole dry kashmiri red chillies, salt, whisked curds (dahi), mustard seeds ( rai / sarson), curry leaves (kadi patta), asafoetida (hing)] | 5 mins | 3 mins | [South Indian Chutney, different kinds of Indian chutney, Mixer, Healthy Chutney] | Makes 0.50 cup (7 tbsp ) | South Indian | This South Indian chutney, replete with the nutty flavour of chana dal and the peppy flavour of spices, is sure to add a flavourful dimension to any dish it’s served with. The Roasted Chana Dal chutney gets its pleasant tang from curds, which also contributes to the nice consistency and mouth-feel of this chutney. Serve it with idlis or dosas . | [Heat 1 tsp of oil in a broad non-stick pan, add the chana dal and roast on a medium flame for 2 minutes., Transfer it on a plate and cool completely., Blend in a mixer along with the cumin seeds, ginger, dry red chillies and salt to a coarse powder., Transfer the powder into a deep bowl, add the curds and 2½ tbsp of water and mix well. Keep aside., Heat the remaining 1 tsp of oil in a small non-stick pan and add the mustard seeds., When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for a few seconds., Pour the tempering over the prepared chutney and mix well., Serve or store in an air-tight container in the refrigerator. Use as required.] | [Energy, 61 cal, Protein, 2.5 g, Carbohydrates, 6.8 g, Fiber, 1.6 g, Fat, 2.5 g, Cholesterol, 1.1 mg, Sodium, 9.2 mg] | roasted-chana-dal-chutney-healthy-chutney-42451r |
| rcp41723 | Roasted Corn and Bellpepper Tart | Snacks | NA | [tarts, sweet corn cob, yellow capsicum, capsicum, red capsicum, olive oil, dry red chilli flakes (paprika), dried oregano, sweet chilli sauce, lemon juice, salt] | 10 mins | 15 mins | [Evening Tea Snacks, Birthday Party Sweets, Innovative Snacks, Kitty Party Snacks] | 30Makes 30 servings | NA | It is quite common to find boiled corn featuring in several starters, salads and other recipes. However, in this unique starter, we have combined corn – roasted on the cob – with bell pepper, herbs and spices to make a yummy topping for tarts. The Roasted Corn and Bellpepper Tart is further enhanced by the addition of hot and sweet sauce, which gives a saucy mouth-feel and tongue-tickling taste. This starter is sure to give your party an upbeat mood! Try more starters like the Paneer Fritters or Malai Paneer Mixed Sesame Seed Balls . | [Roast the corn on an open flame, till black spots appear., Scrape it using a sharp knife, keep aside., Grease the yellow capsicum with little olive oil and roast it on an open flame using a fork, till it turns black in colour from all the sides., Put it in cold water and scrape the burnt part., Deseed it and chop the capsicum finely., Repeat steps 3 to 5 with the red and green capsicum., Combine the roasted corn and all the capsicums in a deep bowl, add all the remaining ingredients and mix well. Keep aside., Place the tarts on a serving plate and fill approx. 1 tsp of the prepared roasted corn and bellpepper mixture in it and serve immediately.] | [Energy, 165 cal, Protein, 2.3 g, Carbohydrates, 15.4 g, Fiber, 0.3 g, Fat, 10.5 g, Cholesterol, 32 mg, Vitamin A, 428.1 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.5 mg, Vitamin C, 4.3 mg, Folic Acid, 1 mcg, Calcium, 5.1 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 107.7 mg, Potassium, 36.1 mg, Zinc, 0.1 mg] | roasted-corn-and-bellpepper-tart-41723r |
| rcp41903 | Roasted Corn On The Cob, Mumbai Roadside Monsoon Bhutta | Snacks | NA | [sweet corn cobs, chilli powder, salt, melted butter, lemon] | 2 mins | 15 mins | [Kids Recipes, Mumbai Street Food, Indian Party, Quick Snacks / Quick Starters, Quick Indian recipes for Kids, Kids After School, Monsoon Snacks, Evening Snacks] | 2Makes 2 roasted corn | Indian | Who does not enjoy biting into a crunchy cob of corn, roasted on an open fire and drizzled with butter and spices! A squeeze of lemon is a must to boost the flavour of this yummy snack, as it helps to highlight the salty and spicy notes well, not to forget the subtle sweetness of the corn itself. Here we show you how to make Roasted Corn on the Cob, an all-time favourite roadside snack from Mumbai. It is a must-try, especially in the cool monsoon and winter months. Use only sweet corn to make this, and have it immediately after preparation. | [Combine the chilli powder and salt in a small bowl and mix well., Roast the corn cob on an open flame, till black sports appear on all the sides., Once roasted the corn cob, brush ½ tbsp of melted butter evenly over it., Take one lemon halve, dip in the chilli-salt mixture and rub it all over the roasted corn cob, while squeezing the lemon halve lightly., Repeat step 2 to 4 to make 1 more roasted corn cob., Serve immediately.] | [Energy, 171 cal, Protein, 4.6 g, Carbohydrates, 32.3 g, Fiber, 3.4 g, Fat, 4.7 g, Cholesterol, 13.8 mg, Vitamin A, 198.3 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.2 mg, Vitamin C, 9.9 mg, Folic Acid, 30.4 mcg, Calcium, 14.1 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 52.7 mg, Potassium, 248.9 mg, Zinc, 0.5 mg] | roasted-corn-on-the-cob-mumbai-roadside-monsoon-bhutta-41903r |
| rcp33992 | Roasted Corn Salad ( Soups and Salads Recipe ) | NA | NA | [chopped coriander (dhania), olive oil, lemon juice, sugar, green chilli sauce, salt freshly ground black pepper powder, butter, olive oil, chopped garlic (lehsun), chopped onions, corn (makai ke dane), red capsicum, salt] | 15 mins | 8 mins | [Indian Salads with dressing, Quick Indian Salads, Island Party] | 4Makes 4 servings | Indian | The perfect salad for a breezy, outdoor dinner! roasted corn salad also makes a nice accompaniment to barbequed food. Colourful peppers add taste to this salad, while making it look a lot more vibrant. The salad’s tangy, delicious taste comes from the chopped coriander, lemon juice and sugar dressing. This salad can be served warm or chilled-it is nutritious as well as high on taste. | [Heat the butter and olive oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 3 to 4 minutes., Add the corn, capsicum and salt and sauté for another 3 to 4 minutes., Remove from the flame and add the dressing and mix well., Serve warm.] | [Energy, 72 cal, Protein, 0.6 g, Carbohydrates, 5.3 g, Fiber, 0.6 g, Fat, 5.3 g, Cholesterol, 0 mg, Vitamin A, 517.5 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 14.4 mg, Folic Acid, 1.6 mcg, Calcium, 28.4 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 17 mg, Potassium, 68.5 mg, Zinc, 0.1 mg] | roasted-corn-salad--soups-and-salads-recipe--33992r |
| rcp41733 | Roasted Garlic Crostini | Snacks | NA | [garlic (lehsun) pod, olive oil, salt, french bread slices, freshly ground black pepper (kalimirch)] | 5 mins | 0 mins | [Italian Starters, Italian Crostini, Baked Snacks, Christmas, Mother's Day, Thanksgiving, High Tea Party] | 10Makes 10 garlic crostinis | Italian | Crostini are dainty starters made of crisped bread topped with yummy ingredients. Here, a strongly flavoured mixture of roasted garlic mashed with sea salt is used to give the crostini a succulent mouth-feel and irresistible flavour. Sea salt has a way of boosting the flavour of any dish it is added to, and its magic plays out effectively in the Roasted Garlic Crostini too. As the crostini bakes in the oven with the roasted garlic topping, it gives out such a fabulous aroma that nobody can control themselves from popping a piece into their mouth as soon as it is done! Try other crostini recipes like the Ricotta and Basil Crostini or Ricotta and Cherry Tomato Crostini . | [Cut ¼ th tip of each garlic pod and place them on an rectangle aluminium foil., Pour 1 tbsp of olive oil and sprinkle sea salt evenly over them., Wrap them from all the sides and twist it lightly., Bake in a pre-heated oven at 200°c (400°f) for 45 minutes., Allow it cool completely and open the aluminium foil., Squeeze out each pod into a deep bowl along with the olive oil and sea salt. Also add the remaining 1 tbsp of olive oil and pepper powder and mix well while mashing it with the back of a spoon till smooth. Keep aside., Place 5 french bread slices on a clean, dry surface and put a little of the prepared roasted garlic mixture and spread it evenly., Repeat step 1 to spread the prepared roasted garlic mixture on the remaining 5 french bread slices and spread it evenly., Place them on a baking tray and bake in a pre-heated 200°c (400°f) for 15 minutes., Serve immediately.] | [Energy, 64 cal, Protein, 1.2 g, Carbohydrates, 7.9 g, Fiber, 0 g, Fat, 3.1 g, Cholesterol, 0 mg, Vitamin A, 29.6 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.3 mg, Vitamin C, 0 mg, Folic Acid, 0 mcg, Calcium, 2.4 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1 mg, Potassium, 13.7 mg, Zinc, 0.1 mg] | roasted-garlic-crostini-41733r |
| rcp41035 | Roasted Garlic Dressing, Roasted Garlic Vinaigrette Dressing | NA | Veg | [garlic (lehsun), olive oil, red wine vinegar, whole grain mustard paste, olive oil, grated parmesan cheese, sea salt, freshly ground black pepper (kalimirch)] | 5 mins | 0 mins | [Indian Salad Dressings, No Cooking Veg Indian] | 1Makes 0.75 cup (10 tbsp ) | Indian | Here is a cheesy, garlicky dressing, which is ideal to make a pungent, creamy and chunky salad. While ingredients like mustard paste, cheese and olive oil, give the Roasted Garlic Dressing a luscious mouth-feel, garlic, vinegar and pepper give it a zesty and kind of overpowering flavour, which is ideal to perk up a salad with modest veggies. The garlic is roasted in an oven, wrapped in aluminium foil. This helps to boost its flavour, so follow the same procedure when making this dressing. Check out for more Homemade Veg Salad Dressings to add zing and make your salads interesting. | [Cut the head of the garlic and discard it. Place the garlic on an aluminium foil, drizzle ½ tsp of olive oil evenly over it., Wrap it well from all the sides and roast in a pre-heated oven at 200ºc (400ºf) for 25 minutes., Remove the garlic from the foil and peel it., Combine all the ingredients along with the roasted and peeled garlic in a mixer and blend till smooth., Use as required.] | [Energy, 97 cal, Protein, 0.9 g, Carbohydrates, 0.1 g, Fiber, 0 g, Fat, 10.4 g, Cholesterol, 2 mg, Vitamin A, 90 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 0 mg, Folic Acid, 0.2 mcg, Calcium, 25.3 mg, Iron, 0 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 34.9 mg, Potassium, 2.9 mg, Zinc, 0.1 mg] | roasted-garlic-dressing-roasted-garlic-vinaigrette-dressing-41035r |
| rcp41734 | Roasted Garlic Sourdough Toast | Snacks | NA | [garlic (lehsun) pod, olive oil, sea salt (khada namak), bread, freshly ground black pepper (kalimirch)] | 5 mins | 0 mins | [Indian Toast recipes, High Tea Party, Western Party, Oven, Innovative Snacks, Kitty Party Snacks] | 6Makes 6 toasts | Indian | Sourdough bread is a special type of bread made with a naturally fermented dough. It has a rustic flavour and a unique texture that is crisp outside and soft and chewy inside. Roasted Garlic Sourdough Toast is a special treat made with this type of bread. Here, the bread is topped with a mixture of roasted and mashed garlic pods seasoned with sea salt. Roasted garlic, made by baking foil-packed garlic pods, have a special flavour that is multiplied by the addition of sea salt and olive oil.This tongue-tickling mixture boosts the appeal of the sourdough bread, making this a gourmet’s treat! Try other toast recipes like the Crispy Spinach and Paneer Open Toasts or Baked Garlic Celery Toasts . | [Cut ¼ th tip of each garlic pod and place them on an rectangle aluminium foil., Pour 1 tbsp of olive oil and sprinkle sea salt evenly over them., Wrap them from all the sides and twist it lightly., Bake in a pre-heated oven at 200°c (400°f) for 45 minutes., Allow it cool completely and open the aluminium foil., Squeeze out each pod into a deep bowl along with the olive oil and sea salt. Also add the remaining 1 tbsp of olive oil and pepper powder and mix well while mashing it with the back of a spoon till smooth. Keep aside., Place 3 sour dough bread slices on a clean, dry surface and put a little of the prepared roasted garlic mixture and spread it evenly., Repeat step 1 to spread the prepared roasted garlic mixture on the remaining 3 sour dough bread slices and spread it evenly., Place them on a baking tray and bake in a pre-heated 200°c (400°f) for 15 minutes., Serve immediately.] | [Energy, 94 cal, Protein, 1.6 g, Carbohydrates, 10.4 g, Fiber, 0 g, Fat, 5.1 g, Cholesterol, 0 mg, Vitamin A, 45 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 0 mg, Folic Acid, 0 mcg, Calcium, 2.2 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0 mg, Potassium, 0 mg, Zinc, 0 mg] | roasted-garlic-sourdough-toast-41734r |
| rcp41481 | Roasted Khichiya Papad | Dinner | NA | [khichiya papad] | 2 mins | 3 mins | [Dinner, Quick Evening Snacks, Evening Tea Snacks, Papads, Dinner Papad] | 4Makes 4 papads | NA | Khichiya Papad is one of the most popular varieties of papad in India, made of spicy rice flour dough. These papads may be deep-fried or roasted, and each has a unique flavour. Roasted Khichiya Papad has many fans because of its characteristic smoky flavour and crunchy texture. It is ideal for those who don’t want their papad deep-fried. Roasted Khichiya Papad is easy to make. Less than a minute’s time and a bit of deft work with the tongs and your papad is ready. Being so quick and easy, you can make it as and when required and enjoy it super crisp! You can also try Masala Khichiya Papad . | [Hold one papad with the help of a tong and roast it over a medium open flame till light brown spots appear on both the sides., Repeat step 1 to make 3 more papads., Serve immediately.] | [Energy, 36 cal, Protein, 0.4 g, Carbohydrates, 6.1 g, Fiber, 0.2 g, Fat, 1.1 g, Cholesterol, 0 mg, Sodium, 0 mg] | roasted-khichiya-papad-41481r |
| rcp41901 | Roasted Makhana, Roasted Lotus Seeds | Snacks | NA | [lotus seeds (makhana), olive oil, salt] | 2 mins | 5 mins | [School Time Snacks, Indian Jar Snacks, Picnic Dry Snacks] | 3Makes 3 cups | Indian | roasted makhana recipe | roasted lotus seeds | phool makhana snack | roasted fox nut | roasted makhana is a crunchy Indian snack to be enjoyed at snack time. Learn how to make phool makhana snack. To make roasted makhana, heat the oil in broad nonstick pan and add the lotus seeds, salt and pepper powder, mix well and cook on medium flame for 5 minutes, while stirring continuously. Transfer to a plate and let it cool completely. Serve immediately or store in an air tight container. Roasted lotus seeds are crunchy, puffy and tasty, in a unique sort of way. This recipe shows you how to make plain xxxxroasted makhana with salt and pepper powder. You can perk it up with your choice of seasonings – herby, spicy, sweet, garlicky or just plain buttery! Try the Masala Makhana. A bowlful of roasted makhana, flavoured as you like it, will faithfully keep you company when you watch a movie or chat with friends. A cup of roasted fox nut lends 3.8 g of protein – a nutrient most needed to nourish our body cells. It is also a good source of potassium, calcium and phosphorus along with folate. Olive oil has been used to make roasted lotus seeds, which is considered a healthier choice amongst the fast as it is high in MUFA (mono unsaturated fatty acids). These fats are considered healthy as they help inflammation in the body and in turn reduce the onset of chronic diseases. However, do consider the calories it lends too because of the quantity of oil used! We would suggest ½ serving of this phool makhana snack. Diabetics and heart patients too can also include this snack in the said quantum. Alternatively, they can reduce the oil to 1 tbsp and roast on a slow to medium flame. These roasted makhana are also a good finger food for kids parties like birthday parties and play dates. Tips for roasted makhana. 1. Use a broad or deep non-stick pan, so each lotus seed roasts well. 2. Remember to stir continuously for uniform roasting and to get the perfect crunchiness. 3. Cool completely before serving or storing to enjoy its perfect crunshiness again. Enjoy roasted makhana recipe | roasted lotus seeds | phool makhana snack | roasted fox nut | with images and recipe below. | [Heat the oil in broad nonstick pan and add the lotus seeds, salt and pepper powder, mix well and cook on medium flame for 5 minutes, while stirring continuously., Transfer to a plate and let it cool completely., Serve immediately or store in air tight container.] | [Energy, 216 cal, Protein, 3.8 g, Carbohydrates, 16.1 g, Fiber, 0 g, Fat, 15.5 g, Cholesterol, 0 mg, Sodium, 1.6 mg] | roasted-makhana-roasted-lotus-seeds-41901r |
| rcp40899 | Roasted Mushroom and Coloured Capsicum Salad | NA | NA | [mushrooms (khumbh), red capsicum, capsicum, yellow capsicum, dried rosemary dried mixed herbs, dried thyme, lemon juice, salt] | 5 mins | 15 mins | [Light Salads, Low Calorie Indian Salad, Indian Cancer Patients, Vitamin C Rich Indian recipes, Vitamin E Rich, Vitamin A Rich, Beta Carotene, Retinol, Hypothyroidism Diet] | 4Makes 4 servings | Indian | A unique salad of roasted mushrooms and crunchy, colourful capsicums, flavoured with peppy herbs and tangy lemon juice. Roasting the mushrooms gives them a brilliant flavour and texture, which makes this salad very different and quite irresistible too. Moreover, mushrooms and capsicum are both low in calories and fat, and rich in fibre, which makes the Roasted Mushroom and Coloured Capsicum Salad a good option for weight-watchers. Indeed, who can say ‘No’ to a dish like this, which is both healthy and fabulously tasty! Serve with Boiled Hakka Noodles and Schezwan Sauce | [Wash, clean and dry the mushrooms and place them on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 11 minutes or till the mushrooms turn light brown in colour, while turning them once after 6 minutes. Keep aside to cool slightly., Once they are slightly cooled, cut the stems of the mushrooms and discard them., Cut the mushrooms into cubes and keep aside., Pierce the red capsicum with a fork and roast it over an open flame till it turns black from all the sides., Cool, wash it in cold water and remove the burnt skin, stem and seeds and discard them. Cut the capsicum into cubes and keep aside., Repeat steps 4 and 5 for green and yellow capsicum., Combine the mushroom and capsicum cubes in a deep bowl, add the rosemary, thyme, lemon juice and salt and toss well., Serve immediately.] | [Energy, 29 cal, Protein, 1.7 g, Carbohydrates, 5.2 g, Fiber, 2.2 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 3.7 mg] | roasted-mushroom-and-coloured-capsicum-salad-40899r |
| rcp42175 | Roasted Pumpkin and Garlic | NA | Veg | [red pumpkin (bhopla / kaddu) cubes, garlic (lehsun) cloves, olive oil, sea salt (khada namak), freshly ground black pepper (kalimirch)] | 10 mins | 0 mins | [Side Dishes, Italian Party, Western Party, Oven, Gluten Free Veg Indian, Marathoners, Endurance Athletes, Triathlete, Low Calorie Quick Recipes] | 3Makes 3 servings | Indian | roasted pumpkin and garlic recipe | garlic roasted pumpkin | healthy Indian roasted kaddu | with 12 amazing images. roasted pumpkin and garlic is the perfect healthy side dish to have. Learn to make healthy Indian roasted kaddu. roasted pumpkin and garlic has the ability to work such magic on your meal. Quite easy to make, this yummy accompaniment features marinated and oven-roasted red pumpkin cubes, with the light but unmistakable flavour of garlic. It is difficult to believe but true that this extremely tasty garlic roasted pumpkin uses just five common ingredients! So easy it is that you will want to try it right away without a second thought. A cup of pumpkin cubes fulfils your day’s requirement of vitamin A (5526 mcg), thus making it a super food for your eyes. Kaddu can be included in safe amounts or restricted amounts by diabetics. Enjoy roasted pumpkin and garlic recipe | garlic roasted pumpkin | healthy Indian roasted kaddu | with step by step photos. | [To make roasted pumpkin and garlic, in a deep bowl put red pumpkin (bhopla / kaddu) cubes, peeled garlic (lehsun) cloves, olive oil, sea salt (khada namak), black pepper and toss well., Line a baking tray with parchment paper and put the marinated pumpkin evenly all over., Bake in a pre-heated oven at 180°c (360°f) for 15 minutes., Serve the roasted pumpkin and garlic immediately.] | [Energy, 88 cal, Protein, 2.4 g, Carbohydrates, 7.8 g, Fiber, 1.2 g, Fat, 5.2 g, Cholesterol, 0 mg, Sodium, 9.5 mg] | roasted-pumpkin-and-garlic-42175r |
| rcp42619 | Roasted Red Capsicum and Cheese Tava Sandwich | Snacks | NA | [bread, red capsicum, cheese cubes, chopped garlic (lehsun), mayonnaise, salt, butter, butter] | 5 mins | 15 mins | [Breakfast Sandwiches, Quick Evening Snacks, Indian Cheese Recipes, Evening Tea Snacks, Bread Snack, Toast Sandwich, Raksha - Bandhan] | 4Makes 4 sandwiches | Indian | roasted red capsicum and cheese tava sandwich recipe | Indian capsicum cheese toast sandwich | bell pepper sandwich | with 23 amazing images. roasted red capsicum and cheese tava sandwich recipe | Indian capsicum cheese toast sandwich | bell pepper sandwich is a simple cheesy and gooey snack to enjoy at any time of the day. Learn how to make Indian capsicum cheese toast sandwich. To make roasted red capsicum and cheese tava sandwich, pierce a fork through the capsicum and roast it on a medium flame till it turns black from all the sides. Wash and remove its skin, stem and seeds and roughly chop it. Combine the roasted capsicum, cheese, garlic, mayonnaise, salt and black pepper in a mixer and blend till coarse. Place a bread slice on a clean, dry surface and spread ¼th of the capsicum-cheese mixture evenly over it. Sandwich it using another bread slice and brush ½ tsp of butter evenly over it. Heat a non-stick a tava (griddle), put ½ tsp of butter and place the sandwich on it with the buttered side facing upwards and cook on a medium flame till it turns golden brown in color from both the sides. Cut the sandwich diagonally into 2 equal portions. Repeat steps 4 to 7 to make 3 more sandwiches. Serve immediately. Roasting a red capsicum on an open flame is the surest way to make yourself hungry because the aroma is just too appetizing! This predominantly savoury sandwich gets just a mild hint of sweetness from the roasted capsicum, which tastes too dreamy to describe. And well, that's what makes this awesome bell pepper sandwich stand out from the rest of the sandwiches. Roasted capsicum and cheese with just the right amounts of garlic, butter and mayonnaise yields an awesomely creamy and garlicky Indian capsicum cheese toast sandwich that promises tones of delight in every bite! The mixture for the sandwich can be prepared earlier and stored in the fridge for two days. So, you can prepare some during the weekend and keep it for a busy weekday. Just make sure you serve the sandwich immediately after preparation to enjoy the vibrant texture and flavour. You will also relish other sandwiches like the Pineapple Celery and Cottage Cheese Sandwich or Grilled Tomato and Cheese Sandwich. Tips for roasted red capsicum and cheese tava sandwich. 1. Brushing the capsicum with oil gives evenly charred flavour. 2. Instead of processed cheese cubes, you can use mozzarella cheese cubes. Enjoy roasted red capsicum and cheese tava sandwich recipe | Indian capsicum cheese toast sandwich | bell pepper sandwich | with step by step photos. | [Pierce a fork through the capsicum and roast it on a medium flame till it turns black from all the sides., Wash and remove its skin, stem and seeds and roughly chop it., Combine the roasted capsicum, cheese, garlic, mayonnaise, salt and black pepper in a mixer and blend till coarse., Place a bread slice on a clean, dry surface and spread ¼ th of the capsicum-cheese mixture evenly over it., Sandwich it using another bread slice and brush ½ tsp of butter evenly over it., Heat a non-stick a tava (griddle), put ½ tsp of butter and place the sandwich on it with the buttered side facing upwards and cook on a medium flame till it turns golden brown in color from both the sides., Cut the sandwich diagonally into 2 equal portions., Repeat steps 4 to 7 to make 3 more sandwiches., Serve immediately.] | [Energy, 139 cal, Protein, 3.7 g, Carbohydrates, 22.6 g, Fiber, 0.5 g, Fat, 3.9 g, Cholesterol, 8.8 mg, Sodium, 58.3 mg] | roasted-red-capsicum-and-cheese-tava-sandwich-42619r |
| rcp41076 | Roasted Red Pepper Dressing | NA | NA | [red capsicum, oil, lemon juice, whole grain mustard paste, powdered sugar, oil, olive oil, sea salt, fresh rosemary] | 5 mins | 5 mins | [Italian Basic, Indian Salad Dressings] | 1Makes 0.75 servings (10 tbsp ) | Indian | This dressing has a unique flavour and aroma because of a special process of roasting the red pepper on an open flame. The red pepper is to be roasted slowly on a low flame till it blackens, in order to get the perfect results. This beautifully roasted capsicum is then perked up with complementary ingredients like rosemary, lemon juice and mustard paste, which enhance the flavour of the dressing in an apt way, without overpowering the roasted red pepper. You can make a batch of this Roasted Red Pepper Dressing and store it in the fridge in an airtight glass jar for two days. | [Pierce a fork through the capsicum, brush oil evenly over it and roast on a slow flame till it turns black in colour from all the sides., Immerse the capsicum in cold water, remove the skin, stem and seeds and finely chop them. Keep aside., Combine the lemon juice, whole grain mustard paste, sugar, vegetable oil, olive oil and salt and in a mixer an blend it till smooth., Transfer the mixture into a deep bowl, add the capsicum and rosemary and mix well., Use as required.] | [Energy, 97 cal, Protein, 0 g, Carbohydrates, 0.5 g, Fiber, 0.1 g, Fat, 10.5 g, Cholesterol, 0 mg, Vitamin A, 94.9 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 1.3 mg, Folic Acid, 0 mcg, Calcium, 2.1 mg, Iron, 0 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0 mg, Potassium, 8.1 mg, Zinc, 0 mg] | roasted-red-pepper-dressing-41076r |
| rcp22739 | Roasted Tomato and Capsicum Fondue | NA | NA | [tomato, red capsicum, oil, butter, chopped onions, chopped garlic (lehsun), grated processed cheese, milk, fresh cream, dry red chilli flakes (paprika), dried mixed herbs, salt, brun pav pieces] | 5 mins | 10 mins | [Indian Dips / Sauces, Cocktail Party, Fondue Party, Quick Indian Dips, Gravies & Sauces] | 2Makes 1.5 cups (21 tbsp ) | Indian | The delectable flavour of flame-roasted tomato and capsicum makes this a unique dip, which all your guests are sure to woo. Serve this with Brun pav pieces and be prepared to take a million calls from your guests the day after the party, asking for the recipe! | [Pierce a fork through the tomato, brush a little oil evenly over it and roast on a slow flame till it turns black in colour from all the sides., Immerse the tomato in cold water, remove the skin, stem and seeds and roughly chop them., Repeat steps 1 and 2 for the capsicum also., Combine the roasted and chopped tomatoes and capsicum and blend in a mixer to a smooth purée. Keep aside., Heat the butter in a broad non-stick pan, add the onions and garlic and sauté on a medium flame for 1 minute., Add the prepared tomato-capsicum purée, cheese, milk, fresh cream, chilli flakes, mixed herbs and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Serve immediately with brun pav pieces.] | [Energy, 24 cal, Protein, 1 g, Carbohydrates, 0.9 g, Fiber, 0.2 g, Fat, 1.7 g, Cholesterol, 4.3 mg, Sodium, 40 mg] | roasted-tomato-and-capsicum-fondue-22739r |
| rcp3309 | Roasted Vegetables with Brown Rice | NA | NA | [long grained rice (basmati), onion, sliced, cloves of garlic (lehsun), chopped, olive oil oil, salt, mixed vegetables, garlic (lehsun), chopped, olive oil oil, salt, plain flour (maida), butter, milk, dry red chilli flakes (paprika), grated processed cheese, dried mixed herbs, salt black pepper (kalimirch) powder] | 15 mins. | 50 mins. | [Italian risotto recipes, Casseroles and Bakes, Italian Party, Oven, Hyperthyroidism Diet] | 4Serve 4. | Italian | Rice is popularly eaten in all regions of Northern Italy whereas pasta is popular in the South. This recipe is a great supper dish of caramelised onion rice topped with garlic roasted vegetables and a creamy cheese sauce. Caramelising onions gives the rice a light brown colour and sautéing the rice in oil helps to keep the rice grains separate when they are cooked. Long grained rice when cooked is aromatic and flavourful and is best suited for this recipe. Oven roasted vegetables have a unique flavour that sautéed vegetables cannot match with a predominant garlic taste. | [Clean, wash and soak the rice for 10 minutes. Drain and keep aside., Heat the olive oil in a pan, add the onion and sauté till the onion is browned. Add the garlic and sauté for another 2 minutes., Add the rice and salt and sauté for a further 3 to 4 minutes., Add 2 cups of hot water, cover the pan with a lid and simmer on a slow flame till the rice is cooked. Keep aside., Combine the vegetables, garlic, olive oil and salt in a baking tray. Toss well., Bake in pre-heated oven at 200°C (400°F) for 15 to 20 minutes, stirring once in between till they are slightly brown in colour. Keep aside., Melt the butter in a pan, add the flour and sauté for 1 minute., Gradually, add the milk and 1 cup of water, stirring continuously so that no lumps form. Bring to a boil., Remove from the fire, add the chilli flakes, cheese, mixed herbs, salt and pepper and stir well. Keep aside., Arrange a layer of the brown rice in a 200 mm. (8") diameter baking dish., Cover with a layer of the roasted vegetables and top with the cheese sauce., Just before serving, bake in a pre-heated oven at 220°C (430°F) for 10 to 15 minutes., Serve hot.] | [Energy, 516 cal, Protein, 13.3 g, Carbohydrates, 52.9 g, Fiber, 6.3 g, Fat, 25.5 g, Cholesterol, 41 mg, Sodium, 219.1 mg] | roasted-vegetables-with-brown-rice-3309r |
| rcp33454 | Roasted Vegetables with Brown Rice ( Eat Well Stay Well Recipes ) | NA | Veg | [long grained rice (basmati), olive oil oil, sliced onions, sugar, salt, mixed vegetables, carrot broccoli capsicum, baby corn, chopped garlic (lehsun), olive oil, salt, chopped cauliflower, butter, plain flour (maida), low fat milk, salt, dried mixed herbs, grated mozzrella cheese, milk] | 15 mins | 25 mins | [International Favourites, Baked, Saute, Mixer, Kadai Veg, Calcium Rich International Recipes, High Protein International] | 4Makes 4 servings | NA | Roasted vegetables with brown rice, long grained rice when cooked is aromatic and is best suited for this recipe. Oven-roasted vegetables have a unique flavour that sautéed vegetables cannot match with a predominant garlic taste. A complete meal that is full of veggies and all required nutrients. | [Clean, wash and soak the rice for 10 minutes. Drain and keep aside., Heat the olive oil in a non-stick kadhai. Add the onions and sugar; sauté on a slow flame till the onions turn dark brown in colour, while stirring continuously., Add the rice and salt; sauté on a medium flame for another 3 to 4 minutes, while stirring continuously., Add 2 cups of hot water, mix well and cover and simmer on a slow flame till the rice is cooked. Keep aside., Combine all the ingredients in a baking tray and toss well., Bake in pre-heated oven at 200°c (400°f) for 15 to 20 minutes, stirring once in between till they are slightly brown in colour. Keep aside., Combine the cauliflower with 1 cup of water in a non-stick pan and simmer until soft., When cool, blend in a mixer till smooth. Strain and keep aside., Heat the butter in a deep non-stick pan, add the flour and sauté over a medium flame for a few seconds, while stirring continuously., Add the milk and cauliflower purée, mix well and cook over a medium flame till it thickens, while stirring continuously., Add the salt, pepper, mixed herbs and cheese, mix well and simmer for another 5 minutes. Keep aside., Put the milk at the bottom of a glass baking tray and spread one portion of the brown rice in an even layer and then spread the roasted vegetables over it., Pour the cheese sauce over the rice and spread it evenly., Cover with an aluminium foil and bake in a pre-heated oven at 200°c (400°f) for 10 minutes or microwave for 2 minutes. Ensure you do not use aluminium foil while microwaving, as it may cause a spark. Serve hot.] | [Energy, 287 cal, Protein, 9.8 g, Carbohydrates, 47.1 g, Fiber, 7.2 g, Fat, 6.4 g, Cholesterol, 6 mg, Sodium, 145.7 mg] | roasted-vegetables-with-brown-rice--eat-well-stay-well-recipes--33454r |
| rcp42297 | Rocket Leaves, Broccoli and Veg Work Healthy Salad | BreakFast | Veg | [arugula, blanched broccoli florets, capsicum cubes, carrot juliennes, cucumber strips, zucchini strips, alfalfa sprouts, olive oil, lemon juice, salt] | 15 mins | 0 mins | [Healthy Indian Breakfast, Hyperthyroidism Diet, Selenium, Low Veg Glycemic Index, Quick Healthy Indian Salads, Iron Rich Indian Salads, Cancer Salads] | 1Makes 1 servings | Indian | A salad is the most awesome lunch ever! It’s light, filling, nutritious, and so convenient to pack in the morning. You just need to make sure you bring lots of variety to your bowl – throw in some grains, pulses, sprouts, veggies, greens, cottage cheese, etc. into a box, and toss it with a tangy dressing just before you eat. Ah, can you think of a better lunch! In this particular salad, we have combined rocket leaves with a couple of unique ingredients like broccoli and alfa alfa sprouts sprouts to make a zesty salad. Rocket leaves are rich in iron , which is absorbed very well by your body because of the presence of ample vitamin C in this salad. The other colourful veggies are rich in antioxidants , which fight free radicals and keep diseases at bay. Undoubtedly, this Rocket Leaves, Broccoli and Veg Work Healthy Salad gives you lots of good health in a tasty package! | [It can be taken to work in a lunch box with a dressing in a separate small container., Just before eating, mix the dressing and toss well. Eat immediately.] | [Energy, 163 cal, Protein, 4 g, Carbohydrates, 13.8 g, Fiber, 6.3 g, Fat, 10.8 g, Cholesterol, 0 mg, Sodium, 21.5 mg] | rocket-leaves-broccoli-and-veg-work-healthy-salad-42297r |
| rcp42373 | Rocket Leaves, Zucchini Red Pumpkin Healthy Lunch Salad | Lunch | NA | [zucchini cubes, red pumpkin (bhopla / kaddu) cubes, sliced mushrooms (khumbh), coloured capsicum cubes, rocket leaves (arugula), feta cheese cubes, olive oil, sea salt (khada namak), flax seeds, extra virgin olive oil, balsamic vinegar, freshly ground black pepper (kalimirch), sea salt (khada namak), dried mixed herbs, grated garlic (lehsun), honey] | 15 mins | 3 mins | [Indian Salads with dressing, Wholesome Salads (Salads that make a meal), Healthy Indian Salads with healthy dressing, Cancer Salads, Indian Lunch Salads, Antioxidant rich Indian Salads] | 2Makes 2 servings | Indian | rocket leaves zucchini red pumpkin salad recipe | capsicum mushroom feta cheese Indian salad | vitamin b1, Vitamin A, vitamin b2 rich salad | with 30 amazing images. Rocket leaves zucchini red pumpkin salad recipe is a healthy Indian antioxidant fibre rich salad. Learn how to make capsicum mushroom feta cheese Indian salad. Juicy zucchini and scrumptious red pumpkin cubes are tossed together with mushrooms and sea salt, to make a delicious and filling rocket leaves zucchini red pumpkin salad. Vibrant rocket leaves and succulent feta cheese add to the goodness of this lunch vitamin b1, Vitamin A, vitamin b2 rich salad , while a tongue-tickling dressing with herbs and garlic adds to the fun! The Rocket Leaves, Zucchini and Red Pumpkin Healthy Lunch Salad is chock-full of antioxidants and nutrients like vitamin C. Feta cheese gives you a good dose of protein while rocket leaves give you iron, and flax seeds contribute cholesterol-lowering omega-3 fatty acids. Tips for rocket leaves zucchini red pumpkin salad. 1. Make sure the sautéed ingredients are cooled completely before you add the other ingredients. 2. Also, pack the dressing in a separate container and toss them all together just before serving. You can also try Mixed Sprouts Beetroot Healthy Lunch Veg Salad or Antioxidant, Protein Rich Healthy Lunch Salad. Enjoy rocket leaves zucchini red pumpkin salad recipe | capsicum mushroom feta cheese Indian salad | vitamin b1, Vitamin A, vitamin b2 rich salad | with step by step photos. | [To make rocket leaves, zucchini red pumpkin salad, heat the olive oil in a griller pan or a broad non-stick pan, add the red pumpkin and cook both sides on a high flame for 2 minutes., Add the zucchini, toss well and cook on a high flame for about 1 minute., Add the mushrooms and little sea salt, toss well and cook on a high flame for 20 seconds., Cool completely in a put in a large bowl., Add capsicum cubes, arugula (kale ) leaves, feta cheese, sea salt and roasted pumpkin seeds., Put in an air-tight container with a dressing in a separate small container., Cool in a fridge till serving., Just before eating, mix the dressing and toss well., Serve rocket leaves, zucchini red pumpkin salad immediately.] | [Energy, 192 cal, Protein, 6.9 g, Carbohydrates, 15 g, Fiber, 4 g, Fat, 12.7 g, Cholesterol, 16 mg, Sodium, 223.3 mg] | rocket-leaves-zucchini-red-pumpkin-healthy-lunch-salad-42373r |
| rcp37174 | Romancing With Flowers ( Flower Arrangements) | NA | Veg | [cinnamon (dalchini)] | 30 mins | 0 mins | [No Cooking Veg Indian, Valentines Day Indian recipes] | 1Makes 1 arrangement | Indian | Make the day really special by adding a personal touch to the celebrations. Sonal panchmatia brings you a simple yet elegant method to arrange flowers that will earn you multitudes of praise and make for a beautiful memorable evening with your sweetheart. Apart from the things needed for this flower arrangement, we suggest you buy a set of red candles. You can place these candles at the center of the flower arrangement and watch the lilting glow that spreads across the entire room. | [Take a round empty tin and stick the cinnamon sticks with the help of double sided tape all around the sides of the tin. Make sure the tin is completely covered by the cinnamon sticks., Then insert a well-soaked foam piece inside the tin. Place the tin on a circular wooden base. Attach small pieces of well-soaked foam around the outsides of the tin, placed on the wooden base. Attach small pieces of soaked foam around the outsides of the tin, placed on the wooden base., Take this entire arrangement and set it on a gold tissue material as shown in the picture. Now, arrange the leaves of the roses on the wooden base. Cut the red roses short and arrange them around the base in a circular pattern., Ensure that you cover all the foam pieces attached on the wooden base., Arrange the roses in 3 layers. To make sure that the roses remain fresh, cut them short and put them in water. Repeat the process 2 to 3 tomes every 1/2 hour until you want to use them. This enures that your flowers remain pretty and vibrant all through., Now that the flower base is ready, take about 20 tiger orchids and place them inside the tin. Create a formation that gives a fountain-like effect., When placing the orchids make sure that the lengths vary but yet, do not look completely different from each other and try to maintain a dropping flow., Put some foxtail ferns going straight up, around the tiger orchids. Make sure you leave some space to insert the red candles., For the finale, take 4 red candles and attach them into the inserted tin foam. Place the arrangement in the centre of the dining table and decorate with a red and gold tissue fabric bow around the base.] | [Not Given] | romancing-with-flowers--flower-arrangements-37174r |
| rcp4004 | Rose and Tender Coconut Ice Cream | NA | NA | [rose petals, rose essence, tender coconut meat, milk, sugar, cornflour, fresh cream] | 10 mins | 5 mins | [Thai Desserts, Comfort Foods, Indian Ice Creams, Diwali, Mother's Day, Valentines Day Indian recipes, Desserts for Entertaining] | 6Makes 6 servings | Indian | This is a delicately flavoured ice-cream with aromatic rose petals and soothing tender coconut meat, which is sure to top the popularity charts! Perfect proportions of milk and cream yield a super creamy ice-cream, the texture of which is further improved by flakes of tender coconut meat and rose petals, which play with the taste buds in every mouthful of this ice-cream. The Rose and Tender Coconut Ice-Cream is a delightful dessert, which can be served just plain! Or, you can use it to top Indian desserts like Jalebi or Gajar Ka Halwa as the gulabi flavour of this ice-cream is sure to go well with most Indian mithai. | [Combine the cornflour and ¼ cup of cold milk in a bowl, mix well and keep aside., Pour the remaining 2¼ cups of milk and sugar in a deep non-stick pan, mix well and boil on a medium flame for 3 to 4 minutes, while stirring occasionally., Add the cornflour-milk mixture, mix well and cook on a medium flame for 1 minute, while stirring continuously., Remove from the flame and allow the mixture to cool completely., Once cooled, add the fresh cream and mix well., Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set., Pour the mixture into a mixer and blend till smooth., Transfer the mixture back into the same aluminium shallow container. Add the flavouring mixture and mix well. Cover with an aluminium foil and freeze for approx. 10 hours or till set., Scoop and serve immediately.] | [Energy, 289 cal, Protein, 4.7 g, Carbohydrates, 32.8 g, Fiber, 1.8 g, Fat, 13.6 g, Cholesterol, 13.3 mg, Sodium, 24.7 mg] | rose-and-tender-coconut-ice-cream-4004r |
| rcp2032 | Rose and Tender Coconut Ice-cream | NA | NA | [rose petals, rose essence, tender coconut meat, milk, sugar, cornflour, fresh cream] | 10 mins | 5 mins | [Thai Desserts, Indian Ice Creams, Diwali, Christmas, Valentines Day Indian recipes, Thanksgiving, Desserts for Entertaining] | 6Makes 6 servings | Indian | While heavy mithai like hot Jalebi , Gulab Jamun and Malpuas are ideal for cold winter nights, a sweltering summer’s day calls for something cool and refreshing. This Rose and Tender Coconut Ice-Cream is the ideal mithai for such occasions. It is quite simple to make but has a very exotic flavour and luscious mouth-feel, with slender rose petals and smooth tender coconut tickling your taste buds every now and then! This makes it appeal to a broad spectrum of people, from kids to adults, foodies to choosy eaters, and from those who love traditional flavours to those who like to experiment. It fits well into a grand menu just as beautifully as it makes a homely Occasion special. | [Combine the cornflour and ¼ cup of cold milk in a bowl, mix well and keep aside., Pour the remaining 2¼ cups of milk and sugar in a deep non-stick pan, mix well and boil on a medium flame for 3 to 4 minutes, while stirring occasionally., Add the cornflour-milk mixture, mix well and cook on a medium flame for 1 minute, while stirring continuously., Remove from the flame and allow the mixture to cool completely., Once cooled, add the fresh cream and mix well., Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set., Pour the mixture into a mixer and blend till smooth., Transfer the mixture back into the same aluminium shallow container. Add the flavouring mixture and mix well. Cover with an aluminium foil and freeze for approx. 10 hours or till set., Scoop and serve immediately.] | [Energy, 252 cal, Protein, 4.5 g, Carbohydrates, 32.5 g, Fiber, 1.8 g, Fat, 9.7 g, Cholesterol, 13.3 mg, Sodium, 20.4 mg] | rose-and-tender-coconut-ice-cream-2032r |
| rcp36061 | Rose Cookies, Achappam | Snacks | NA | [plain flour (maida), cornflour, powdered sugar, cinnamon (dalchini) powder, baking soda, oil, powdered sugar] | 10 mins | 20 mins | [South Indian Evening Snacks, Kerala Cuisine, Deep-fried Indian Starters, Jain Snacks, Evening Tea Snacks, Deep Fry, Diwali] | 25Makes 25 cookies (25 cookie ) | Kerala | rose cookies recipe | achappam | Kerala style achu murukku | eggless rose cookies - Christmas recipe | rose cookies is a crunchy and crispy snack which can be made in batches in advance and enjoyed with family and friends at tea time and during the festive mood. Learn how to make achappam. Eggless rose cookies - Christmas recipe are not cookies in the real sense, but are so called because they look like dainty roses. This traditional snack is believed to be of Anglo-Indian origin, and is made commonly during Christmas time. In the states of Kerala and Tamil Nadu it is quite often made during the festival of Diwali and a popular Diwali recipe. To make rose cookies, combine the plain flour, cornflour, sugar, cinnamon powder and baking soda in a deep bowl and mix well. Add approx. 3/4 cup of water gradually, mix well and whisk well to make a smooth batter of coating consistency. Heat the oil in a deep non-stick pan very well. Dip the rose cookie mould in the hot oil. And allow it to heat up for 2 to 3 minutes. Remove the rose cookie mould from the oil and dip half mould into the batter taking care that the mould is evenly coated with the batter. Dip the mould again in the hot oil and as the cookie cooks, loosen the cookies slightly using a fork and deep-fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Repeat steps 4 to 7 to make 24 more cookies. Just before serving, dust the cookies with the powdered sugar evenly and serve immediately. Achappam is made by coating a cinnamon-flavoured, mildly-sweet plain flour batter on a rose-shaped mould and deep-frying till crisp. The cookies are then dusted with powdered sugar, which gives them an additional appeal, both in terms of appearance and taste. These achu murukku can also be stored in an airtight container but make sure you cool them completely before storing, and do not sprinkle sugar till the time of serving, because if you sprinkle sugar and store, it will release water and make the cookies soggy. Tips for rose cookies. 1. Add the water gradually while making the dough, as the amount of water depends on the quality of the flour. It should be thick enough to coat the rose cookie mould and not of dropping consistency like a dosa batter. 2. Greasing the cookie mould by dipping in hot oil is necessary each time you fry a new cookie. 3. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. Enjoy rose cookies recipe | achappam | Kerala style achu murukku | eggless rose cookies - Christmas recipe. | [Combine the plain flour, cornflour, sugar, cinnamon powder and baking soda in a deep bowl and mix well., Add approx. 3/4 cup of water gradually, mix well and whisk well to make a smooth batter of coating consistency., Heat the oil in a deep non-stick pan very well., Dip the rose cookie mould in the hot oil. And allow it to heat up for 2 to 3 minutes., Remove the rose cookie mould from the oil and dip half mould into the batter taking care that the mould is evenly coated with the batter., Dip the mould again in the hot oil and as the cookie cooks, loosen the cookies slightly using a fork and deep-fry till they turn golden brown in colour from all the sides., Drain on an absorbent paper., Repeat steps 4 to 7 to make 24 more cookies., Just before serving, dust the cookies with the powdered sugar evenly and serve immediately.] | [Energy, 48 cal, Protein, 0.6 g, Carbohydrates, 5.8 g, Fiber, 0.1 g, Fat, 2.5 g, Cholesterol, 0 mg, Sodium, 0.4 mg] | rose-cookies-achappam-36061r |
| rcp30932 | Rose Falooda | NA | Veg | [cornflour, soaked falooda seeds (subza), milk, rose syrup, crushed ice, vanilla ice cream] | 5 mins | 10 mins | [Mughlai Drinks, Traditional Indian Mithai, No Cooking Veg Indian, Diwali, Raksha - Bandhan, Indian Party, Desserts for Entertaining] | 4Makes 4 servings | Indian | The Mughals are known for their love of all things delicious and fragrant. Thus flowers hold a special place in Mughlai cooking. The rose with its lovely fragrance and delicious subtle flavours is their first choice. The ever-popular Falooda that is available today at every restaurant just down the road is the innovation of the Mughlai. This popular recipe uses readily available rose syrup along with freshly prepared Falooda sev and cooling garden cress seeds. Enjoy this drink chilled on a hot summer day! Do try other rose flavoured recipes like Rose Barfi , Rose and Almond Ice Cream and Coconut Rose Drink . | [Combine the cornflour and 2½ cups of water in a bowl to make a smooth mixture., Transfer the mixture to a pan and bring to boil on a slow flame, while stirring continuously., When the mixture becomes translucent, put it in the 'sev' press and squeeze by hand through the sieve into a vessel filled with chilled water and ice-cubes. Keep aside in the water., In a tall glass, add 1 tablespoon of soaked garden cress seeds, some falooda sev and 1 tablespoon of rose syrup., Place a long stemmed spoon in the glass and pour ¾ cup of milk, very slowly, along the stem of the spoon, in order to separate the rose syrup layer from the milk., Top with ¼ cup of ice-cubes and 1 scoop of vanilla ice-cream., Repeat with the remaining ingredients to make 3 more glasses., Serve immediately.] | [Energy, 54 cal, Protein, 1.4 g, Carbohydrates, 11.3 g, Fiber, 1.4 g, Fat, 0.6 g, Cholesterol, 0 mg, Vitamin A, 0.4 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.4 mg, Vitamin C, 0 mg, Folic Acid, 34.4 mcg, Calcium, 20.8 mg, Iron, 1.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0.7 mg, Potassium, 44 mg, Zinc, 0.3 mg] | rose-falooda-30932r |
| rcp2568 | Rose Falooda ( Cooking with Kids) | NA | Veg | [falooda seeds (subza), milk, rose syrup, ice-cubes, vanilla ice-cream] | 5 mins | 0 mins | [Traditional Indian Mithai, No Cooking Veg Indian, Sweet Recipes for Kids, Recipes Kids can make] | 4Makes 4 servings | Indian | You might have picked rose falooda from the menu so often when dining out with your parents. Have you ever imagined it can be made so easily at home? get set with the required ingredients, and you can put this together in a jiffy for yourself and your friends. | [, , , , , , Serve immediately.] | [Not Given] | rose-falooda---cooking-with-kids-2568r |
| rcp42058 | Rose Lassi, Sweet Rose Lassi | NA | NA | [curd (dahi), rose syrup, powdered sugar, rose petals] | 5 mins | 0 mins | [Punjabi Drinks, Indian Drinks / Sharbats, Indian Party] | 4Makes 4 glasses | Punjabi | rose lassi recipe | Punjabi sweet rose lassi | rose flavoured yogurt drink | with 8 amazing images. rose lassi recipe is a Punjabi sweet rose lassi made with rose flavoured syrup. This rose flavoured yogurt drink has an attractive bright pink colour to it. rose lassi recipe is made from 3 basic ingredients, curds, rose syrup and powdered sugar. rose flavoured yogurt drink is ideal to serve on a hot summer’s day – but equally enjoyable in any other weather. This Punjabi sweet rose lassi has an instantly refreshing effect, with the pleasant hue, aroma and taste of rose petals. To make Punjabi sweet rose lassi combine yoghurt, sugar, rose syrup in a deep bowl along with ½ cup of chilled water and whisk well. Refrigerate for at-least 1 hour. Serve rose lassi chilled garnished with rose petals. Notes on rose lassi. 1. Make use of full-fat curd to get a restaurant-style lassi. 2. Add 2 tbsp powdered sugar. Adjust the quantity depending on the sourness level of curd. 3. Pour ½ cup of chilled water. Many people even make use of milk to adjust the consistency of lassi. You can also add some crushed ice if you want it thinner. The garnish of rose petals improves the visual appeal and mouth-feel of this rose lassi. Since the rose flavoured yogurt drink is thick, it is quite filling. You can either serve it with a meal, or even have it as a mid-day snack. You can also try other lassi recipes like the Mango Lassi and Sweet Punjabi Lassi. Learn to make rose lassi recipe | Punjabi sweet rose lassi | rose flavoured yogurt drink | with step by step photos and video below. | [To make rose lassi, combine all the ingredients in a deep bowl along with ½ cup of chilled water and whisk well., Refrigerate for atleast 1 hour., Pour the lassi into 4 individual glasses., Serve the rose lassi chilled garnished with rose petals.] | [Energy, 339 cal, Protein, 6.5 g, Carbohydrates, 49.5 g, Fiber, 0 g, Fat, 9.8 g, Cholesterol, 24 mg, Sodium, 28.5 mg] | rose-lassi-sweet-rose-lassi-42058r |
| rcp40981 | Rose Milk Recipe, Rose Milk Recipe with Sabza Seeds | NA | Veg | [rose syrup, milk, falooda seeds (sabja)] | 2 mins | 0 mins | [Indian Veg Recipes, Indian Drinks / Sharbats, Indian Milkshakes & Smoothies, Birthday Party Drinks, Indian Birthday Party Kids] | 2Makes 2 glasses | Indian | rose milk recipe | rose milk with sabza seeds | easy Indian summer cooler drink | rose milk with rose syrup | with step by step images. rose milk is a pleasing and satiating Indian drink for hot afternoons. Learn how to make rose milk with sabza seeds. To make rose milk, combine the falooda seeds and 1/2 cup of water in a bowl, mix well and keep aside for 5 minutes. Combine the milk and rose syrup in a deep bowl and whisk well. Pour equal quantities of the rose milk into 2 individual glasses, top it with soaked falooda seeds and serve chilled. Here is a slightly enhanced version of the all-time favourite summer drink, Rose Milk. Rose syrup is cooling and has a rejuvenating fragrance and flavour. This particular recipe adds to the cooling effect with falooda seeds, which also gives the drink an exciting mouth-feel. Falooda seeds are also known to have a cooling effect in the body. This is a quick rose milk with sabza seeds to whip up for kids who come home hungry after outdoor play as well as for adults after work. Enjoy this rose milk with rose syrup chilled, in the hot summer months. For enhanced eye appeal, garnish them with some rose petals. Tips for rose milk with sabza seeds. 1. The ready-made rose syrup is sweet enough, so there is no need to add extra sugar. 2. Try to pick a good brand of rose syrup for rose milk with sabza seeds, so you can be assured of its purity and benefits. Also check out our popular Indian drinks that help beat the summers heat like Khus ka Sherbat, Kokum Sherbet, Piyush, Nimbu Pani, Aam Ka Panna, Chaas, Saunf Sherbet and Imli Masala Drink. Enjoy rose milk recipe | rose milk with sabza seeds | easy Indian summer cooler drink | rose milk with rose syrup | with step by step photos and video below. | [To make rose milk, combine the falooda seeds and 1/2 cup of water in a bowl, mix well and keep aside for 15 to 20 minutes., Combine the milk and rose syrup in a deep bowl and whisk well., Pour equal quantities of the rose milk into 2 individual glasses, top it with soaked falooda seeds and serve chilled.] | [Energy, 315 cal, Protein, 8.6 g, Carbohydrates, 30.9 g, Fiber, 0 g, Fat, 13 g, Cholesterol, 32 mg, Sodium, 38 mg] | rose-milk-recipe-rose-milk-recipe-with-sabza-seeds-40981r |
| rcp42989 | Rose Rasgulla Recipe | NA | NA | [cow's milk, vinegar, pink colour, rose essence, sugar, water] | 5 mins | 20 mins | [Bengali Sweets, Chenna, Traditional Indian Mithai, Raksha - Bandhan, Janmashtami, Ganesh Chaturthi, Mother's Day] | 12Makes 12 rasgullas | Bengali | rose rasgulla recipe | gulab rasgulla | spongy pink rasgulla | with 27 amazing images. Here in this easy rasgulla recipe, and take it to next level by creating a fusion version – rose rasgulla. Learn how to make rose rasgulla recipe | gulab rasgulla | spongy pink rasgulla | Original or traditional rasgulla in its own right is massively popular. Spongy rasgulla is one of the core characteristics of a good rasgulla. Giving the traditional rasgulla a twist with rose flavour. rose rasgulla inspired by thoughts of rasgulla and rose flavour, forming a delicious soft and spongy rasgulla, these spongy pink rasgulla are must try this season. With the flavourful rose taste and juice oozing out of soft spongy rasgulla, you definitely have a winning dessert on the table. Tips to make rose rasgulla: 1. Instead of rose essence you can add rose syrup in the sugar water. 2. Make sure to you full cream cow milk only to make rasgullas. 3. If you do not have vinegar you can add lemon juice to curdle the milk. Enjoy rose rasgulla recipe | gulab rasgulla | spongy pink rasgulla | with detailed step by step photos. | [To make rose rasgulla, heat the cow's milk in a broad non-stick pan, bring it to boil., Switch off the flame and add the vinegar, mix gently using a spatula until the milk curdles., Strain the chenna in the muslin cloth and discard or store the whey., Put cold water over it and squeeze it very well to remove excess moisture., Transfer the chenna in a big thali, add few drops of edible pink colour and knead the chenna using your palm for 3-5 minutes until it’s soft., Divide the chenna into 10 equal portions and roll each portion into small balls between your palms., In a deep pan, combine sugar and water and bring it to boil., Add the rose essence and mix well., Put the chenna balls in boiling sugar water., Pressure cook them without whistle on medium flame for 15 minutes until they double in size., After 15 minutes switch off the flame and allow it to cool., Refrigerate for 2 hours and serve rose rasgulla chilled.] | [Energy, 226 cal, Protein, 3.4 g, Carbohydrates, 41 g, Fiber, 0 g, Fat, 5.2 g, Cholesterol, 12.8 mg, Sodium, 15.2 mg] | rose-rasgulla-recipe-42989r |
| rcp42126 | Rosemary Garlic Zucchini Bread, Eggless | Snacks | NA | [chopped fresh rosemary, chopped garlic (lehsun), grated zucchini, instant dry yeast, sugar, whole wheat flour (gehun ka atta), plain flour (maida), grated processed cheese, olive oil, salt, sunflower seeds (surajmukhi ke beej), butter] | 15 mins | 0 mins | [Bread Snack, Christmas, High Tea Party, Oven, Innovative Snacks] | 1Makes 1 loaf (12 slice ) | NA | A bread so flavourful that you can just have it as it is! The Rosemary Garlic Zucchini Bread is an eggless artisan bread with a rich texture and appetising aroma. The strong flavour of garlic and herbs together with the crunch of sunflower seeds and juiciness of zucchini give the bread a well-rounded flavour, which can be enjoyed just plain with a brushing of butter or used to make interesting sandwiches and starters . Serve the bread warm for best taste and aroma. | [Combine the yeast, sugar and 2 tbsp of warm water in a bowl, cover it with a lid and keep aside for 10 minutes., Combine the whole wheat flour, plain flour, garlic, zucchini, ¼ cup of cheese, olive oil and salt and mix well., Add the yeast-sugar mixture, mix well and knead into a soft loose dough using enough water., Place the dough in a greased deep bowl, put the dough in it, cover with a damp muslin cloth and keep aside for 45 minutes., Knead the dough again by pressing it lightly with your fingers till smooth., Place the dough in a greased 225 mm. X 100 mm. (9” x 4”) diameter bread loaf tin. Cover it with a damp muslin cloth and again keep aside in a warm place to rise for 30 minutes., Sprinkle the sunflower seeds and the remaining ¼ cup of cheese evenly over it., Bake it in a pre-heated oven at 180°c (360°f) for 35 minutes., Brush the bread loaf with butter and keep aside to cool completely., Demould and cut into 12 equal slices. Use as required.] | [Energy, 113 cal, Protein, 3.8 g, Carbohydrates, 17.5 g, Fiber, 0.6 g, Fat, 3.2 g, Cholesterol, 4.6 mg, Vitamin A, 52.1 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.9 mg, Vitamin C, 2.5 mg, Folic Acid, 9.2 mcg, Calcium, 49.3 mg, Iron, 1.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 50.7 mg, Potassium, 93.9 mg, Zinc, 0.5 mg] | rosemary-garlic-zucchini-bread-eggless-42126r |
| rcp31018 | Rosti Pizza | Snacks | NA | [tomatoes, olive oil oil, bayleaf (tejpatta), black peppercorns (kalimirch), finely chopped onions, chopped garlic (lehsun), sugar, salt, dried oregano, grated parmesan cheese, fresh cream, milk, dried mixed herbs, salt, potatoes, boiled mixed vegetables, grated mozzrella cheese, oil] | 15 minutes | 15 minutes | [Quick Snacks / Quick Starters] | 6Serves 6. (6 ) | NA | This innovative version of the traditional Dauphnoise potatoes is sure to win you the compliments of even expert food connoisseurs! | [Blanch the tomatoes in a vesselful of boiling water., Peel, cut into quarters and deseed them., Chop finely and keep the tomato pulp aside., Heat the olive oil in a pan, add the bayleaf and peppercorns and sauté for a few seconds., Add the onions and garlic and sauté till the onions turn translucent., Add the tomato pulp and allow it to simmer for 10 to 15 minutes until the sauce reduces a little., Add the sugar and salt and simmer for some more time., Finally, add the oregano and mix well. Remove the bayleaf and peppercorns and discard them., Keep the sauce aside., Parboil the potatoes in boiling salted water., Peel and cut into thin slices. Keep aside., Grease a 10" diameter baking dish. Spread half the potato slices on it., Pour half the prepared creamy mixture over the potatoes., Repeat the procedure with the remaining potatoes and creamy mixture., Bake in a pre-heated oven at 200°C (400°F) for 5 to 7 minutes. Remove and pour the tomato sauce over it., Arrange the vegetables and top with the Mozzareela cheese., Bake again on a oven at 200°C (400°F) for about 10 minutes or till the cheese melts., Serve hot.] | [Energy, 219 cal, Protein, 8 g, Carbohydrates, 19.2 g, Fiber, 3.7 g, Fat, 12 g, Cholesterol, 12.6 mg, Vitamin A, 499.3 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1 mg, Vitamin C, 31.5 mg, Folic Acid, 31.6 mcg, Calcium, 206.2 mg, Iron, 1.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 239.6 mg, Potassium, 261.2 mg, Zinc, 0.8 mg] | rosti-pizza-31018r |
| rcp7574 | Rosti Pizza, Potato Rosti Pizza | Dinner | Veg | [grated potatoes, dried mixed herbs, dry red chilli flakes (paprika), salt, oil, coloured capsicum strips, sliced onions, boiled sweet corn kernels (makai ke dane), dried mixed herbs, dry red chilli flakes (paprika), salt, oil, pizza sauce, diced mozzarella cheese] | 15 mins | 12 mins | [Italian Pizzas, Indian Snacks for Entertaining, Evening Tea Snacks, different types of pizza, One Dish Vegetarian Meals, One Meal Dinner, Christmas] | 2Makes 2 servings | Indian | rosti pizza recipe | Indian style potato rosti pizza | crispy potato pizza | with 29 amazing images. Rosti pizza is a delightful fusion recipe, offering a crispy and satisfying potato base topped with your favorite pizza ingredients. Learn how to make rosti pizza recipe | Indian style potato rosti pizza | crispy potato pizza | Rosti is a potato dish made from grated potatoes that are pan-fried until crispy and golden brown. A whiff of innovation has turned the Rosti into a pizza base, topped with pizza sauce and crunchy veggies and gooey cheese. The Indian style potato rosti pizza has a mind-blowing texture and a totally awesome flavour. You will love the mouth-feel that results from the intermixing of roasted potatoes with peppy sauce and crunchy veggies. Enjoy it hot and fresh. pro tips to make potato rosti pizza: 1. For a crispier potato rosti, press down on it with a spatula while it is cooking. 2. You can add any veggies of your choice like mushroom, paneer etc. 3. You can substitute grated processed cheese for mozzarella cheese. Enjoy rosti pizza recipe | Indian style potato rosti pizza | crispy potato pizza | with detailed step by step photos. | [To make rosti pizza, combine all the ingredients for making potato rosti in a deep bowl and mix well., Heat 1 tbsp oil in a broad non-stick pan, add 1/2 potato rosti mixture and spread it gently using a flat ladle to form a 150 mm. (6”) diameter circle., Cover it with a lid and cook on a medium flame for 5 minutes until the rosti turns golden brown from the bottom., Flip the rosti and spread 2 tbsp pizza sauce, arrange 1/2 of the topping and sprinkle 1/4 cup diced cheese evenly over it., Cover it with a lid and cook on a medium flame for 3 to 4 minutes or till the cheese melts., Repeat steps 2 to 5 to make 1 more rosti pizza., Serve the rosti pizza immediately.] | [Energy, 591 cal, Protein, 12.2 g, Carbohydrates, 49.6 g, Fiber, 5.7 g, Fat, 36.1 g, Cholesterol, 16.1 mg, Sodium, 520.8 mg] | rosti-pizza-potato-rosti-pizza-7574r |
| rcp38565 | Roti ( How To Make Soft Roti Or Phulka Or Chapati) | Lunch | NA | [whole wheat flour (gehun ka atta), oil, salt, whole wheat flour (gehun ka atta), ghee] | 5 mins | 15 mins | [Gujarati Roti, Thepla recipe collection, Dinner, Indian Tiffin Box, Lunch box, Dabba, Indian Party, Tava, Diabetic Rotis and Parathas, Jaundice Recovery Diet] | 8Makes 8 rotis (8 roti ) | Gujarati | roti recipe | chapati recipe | phulka recipe | how to make soft roti | Indian roti | with 15 amazing images. Roti is the daily bread for millions of Indians. No meal is complete without phulka and we show you easy it is to make them. All ingredients to make roti recipe is easily available in Indian kitchens. To make roti recipe, combine the whole wheat flour, oil and salt and knead into a smooth soft dough using enough water. Keep aside for 15 to 20 minutes. Cover and keep the dough aside for 15 to 20 minutes. Divide the dough into 8 equal portions and roll out each portion of the dough into a thin circle. Cook the roti on a non stick tava and then cook it on an open flame till it puffs up. This is how to make soft roti. I would like to share some important tips to make the perfect roti recipe. 1. To make the roti dough, you will need a thali called parat, i.e. a stainless steel flour dough kneading plate. In this plate the flour won’t spread and fall off and also will be easy to knead the dough. 2. When adding water, taking care to add water little by little as required or else the dough will be sticky and difficult to knead. The quantity of water depends upon the quality of flour. 3. The dough for rotis should be soft and not stiff as for puris. Also if the dough is very soft it will be sticky and you will be unable to roll. 4. Rolling the roti is not as difficult, start rolling lightly from the centre in a circular motion. If you put a lot of pressure while rolling the roti will not roll nice and round. Use more flour for rolling if you find it difficult to roll, but not much or else the rotis will be hard. 5. Don’t cook Indian roti on the open flame for too long or else the rotis will burn and become hard. We love rotis as they are made from whole wheat flour which is very healthy. Whole wheat flour is excellent for diabetics, heart and weight loss as they will not shoot up your blood sugar levels as they are a low GI food. In Mumbai, plain roti is a popular Mumbai street food. Packed in a newspaper, 4 large rotis are sold for Rs 12 and is picked up by busy working Mumbai housewives who have no time to cook. Simple logic, carry your sabzi from home and buy the roti on your way to work. Have your roti with some sukhi sabzi or quick sabzi or vegetarian curry. Enjoy roti recipe | chapati recipe | phulka recipe | how to make soft roti | Indian roti | with detailed step by step photos and video below. | [To make the roti, combine the flour, oil and salt in a bowl and knead into a soft dough using enough water. Keep aside for 15 to 20 minutes, Divide the dough into 8 equal portions and roll out each portion of the dough into a thin circle of 150 mm. (6”) diameter using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) on a high flame and when hot, place the roti gently over it., Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds., Cook it on an open flame till it puffs up and brown spots appear on both the sides., Repeat with the remaining dough portions to make 7 more rotis., Smear ghee on top of the roti and serve hot.] | [Energy, 80 cal, Protein, 2 g, Carbohydrates, 11.8 g, Fiber, 1.9 g, Fat, 3.1 g, Cholesterol, 0 mg, Sodium, 3.2 mg] | roti--how-to-make-soft-roti-or-phulka-or-chapati-38565r |
| rcp22483 | Roti Nu Shaak, Roti ki Sabzi | NA | NA | [chapatis, curds (dahi), turmeric powder (haldi), salt, oil, mustard seeds ( rai / sarson), cumin seeds (jeera), chopped green chillies, chole masala, chopped tomatoes, chopped coriander (dhania)] | 10 mins | 3 mins | [Jain Subzi / Gravies, Microwave Subzi, Microwave, Microwave, Quick Sabzis] | 2Makes 2 servings | Jain | Everybody loves to have rotis with subzi, but have you ever thought of making a subzi out of rotis? Well, here is an innovative recipe that involves cooking a mixture of rotis and curds with spice powders and tomatoes. The outcome is a tangy subzi that is simply awesome. The Roti nu Shaak is easy and quick to cook in the Microwave oven, and is a smart way to make use of leftover chapatis. | [Combine the chapati, curds, turmeric powder, salt and ¾ cup water in a deep bowl, mix well and keep aside for 10 minutes., Combine the oil, mustard seeds, cumin seeds and green chillies in a microwave-safe bowl and microwave on high for 1 minute., Add the chapati-curds mixture, chole masala and tomatoes, mix well and microwave on high for 2 minutes., Serve immediately garnished with coriander.] | [Energy, 170 cal, Protein, 4.1 g, Carbohydrates, 20.2 g, Fiber, 0.8 g, Fat, 7.7 g, Cholesterol, 0 mg, Vitamin A, 156.5 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.3 mg, Vitamin C, 5.4 mg, Folic Acid, 16.4 mcg, Calcium, 53.8 mg, Iron, 1.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 10.8 mg, Potassium, 127 mg, Zinc, 0.6 mg] | roti-nu-shaak-roti-ki-sabzi-22483r |
| rcp40477 | Roti, Chapati Ladoo for Babies and Toddlers | NA | Veg | [whole wheat chapati, ghee, chopped jaggery (gur)] | 20 mins | 0 mins | [No Cooking Veg Indian, Sweet Recipes for Kids, Finger Foods for Babies, Toddlers and Kids, Recipes for Baby (10 to 12 Months), Babies recipes, 6 to 18 months] | 6Makes 6 ladoos | Indian | chapati ladoo recipe for babies and toddlers | roti ladoo for kids | teething food for babies | homemade baby food recipe | with 19 amazing images Nutritious and tasty… the real secret that makes the chapati ladoo recipe for babies and toddlers such a hit with children is its unique texture. Making roti ladoos for kids doesn’t require any great expertise and it’s ready in minutes too! Learn how to make chapati ladoo recipe for babies and toddlers. Quite unlike other flour-based ladoos, this roti ladoo for kids has a richer texture and flavour, because it is made with cooked rotis completely devoid of the raw smell of the flour. Chapatis are torn into pieces and then combined with melted ghee and jaggery to roll into ladoos. This teething food for babies makes use of very little melted ghee and jaggery. These 2 ingredients are enough to make these tasty ladoos. The combo works really well with each other. The jaggery softens when the melted ghee is added and the ladoo binds together easily. You can store this homemade baby food recipe in an air-tight container at room temperature for 2 days. Enjoy chapati ladoo recipe for babies and toddlers | roti ladoo for kids | teething food for babies | homemade baby food recipe | with step by step photos. | [Tear the chapatis into very small pieces., Add the jaggery and ghee and mix very well till the mixture binds well., Divide the mixture into 6 equal portions and roll each portion into a ball., Serve chapati ladoo recipe for babies and toddlers immediately or store in an air-tight container.] | [Energy, 94 cal, Protein, 1.3 g, Carbohydrates, 13.6 g, Fiber, 1.3 g, Fat, 4 g, Cholesterol, 0 mg, Sodium, 2.2 mg] | roti-chapati-ladoo-for-babies-and-toddlers-40477r |
| rcp629 | Rotla ( Gujarati Recipe), Bajra Na Rotla Recipe | BreakFast | NA | [bajra (black millet) flour, salt, bajra (black millet) flour, ghee, garlic chutney, jaggery, ghee] | 1 mins | 15 mins | [Gujarati Roti, Thepla recipe collection, Maharashtrian Breakfast, Indian Rotis, Tava, Healthy Indian Acidity recipes, Acidity Rotis & Parathas] | 6Makes 6 rotlas | Gujarati | rotla recipe | bajra rotla | Gujarati style bajra rotla | healthy pearl millet roti | with amazing 17 images. rotla also called bajra rotla is a Gujarati style bajra rotla. Though bajra is grown only in certain parts of Rajasthan, bajra rotlas are relished all over the country. Thickly rolled bajra rotla are cooked over "kanda" (cow dung cakes) in the villages. That is the authentic way of preparing them because it imparts a smoked flavour to the Bajra roti. This bajra rotla is a very famous recipe from Gujarat. The bajra rotla are thickly rolled, cooked on a tava and then roast over open flame till brown spots appear. Traditionally white butter also known as makhan is smeared on it or if that is not available you can use ghee. Knead the dough with warm water as the dough become pliable and easy to knead and roll. This helps in getting pearl millet roti a soft texture. Bajra Roti is a traditional Indian flatbread made with bajra or black pearl millet flour making it extremely nutritious. Bajra flour is high in protein and is a complete protein for vegetarians when combined with dal. So as a Vegetarian, include bajra in your diet. If you are looking for a gluten-free option, this is an ideal recipe . I remember, my grandmother would roll the rotla using her palm and cook it on a earthen clay tava on a chulha, which would give bajra rotla a smoky flavor. I would like to share some important tips to make the perfect bajra rotla. 1. To make Gujarati style bajra rotla, take a portion of the dough and shape into a round ball. The dough ball should be smooth without any cracks. If required, you can apply some water on your palms and then shape. 2. Serve the Bajra rotla immediately smeared with white butter or ghee. If it cools down, it will feel very hard and dry. Bajra roti, lahsun ki chutney and onions is a combo!! Although absolutely simple to make, these rotis are delicious! Take care to make the Gujarati style bajra rotlas as soon as the dough is kneaded, as the dough tends to harden quickly, making it difficult to roll. With practice and patience, you can surely master the art of rolling the rotlas uniformly and making them puff up. You can also serve rotlas with Baingan Bharta, Khatta Urad Dal and Red Chilli Thecha, as it makes a complete meal combo and is sure to attract everybody. Enjoy how to make rotla recipe | bajra rotla | Gujarati style bajra rotla | healthy pearl millet roti | with detailed step by step photos and video below. | [To make rotlas, sieve the flour and salt together in a deep bowl., Add enough lukewarm water and knead into a semi- soft dough. Keep kneading for 3 to 4 minutes or till the dough is very smooth., Divide the dough into 6 equal portions., Roll a portion of the dough into a 125 mm. (5") diameter circle, using a little bajra flour for rolling., Heat a non-stick tava (griddle) on a high flame and when hot, place the rotla gently over it., Cook it till small blisters appear on the surface. Turn over the rotla and cook for a few more seconds., Cook the rotla on an open flame till it puffs up and brown spots appear on both the sides., Repeat with the remaining dough portions to make 5 more rotlas., Serve the rotlas immediately with garlic chutney, jaggery and ghee.] | [Energy, 116 cal, Protein, 3.7 g, Carbohydrates, 21.6 g, Fiber, 3.6 g, Fat, 1.6 g, Cholesterol, 0 mg, Sodium, 3.5 mg] | rotla--gujarati-recipe-bajra-na-rotla-recipe-629r |
| rcp626 | Rotlis ( Gujarati Recipe) | NA | NA | [whole wheat flour (gehun ka atta), salt, oil, whole wheat flour (gehun ka atta), ghee] | 5 mins | 30 mins | [Gujarati Roti, Thepla recipe collection, Jain Rotis, Jain Parathas, Tava, Quick Rotis / Parathas] | 15Makes 15 rotlis | Gujarati | Paper-thin phulkas served hot off the tava, smeared with ghee, these rotlis feel special, even if you have them everyday! rotlis are generally made just before the meal is to be served, but if you make them in advance, then wrap them in a cloth so that they remain hot and soft. | [Combine all the ingredients in a deep bowl and knead into a soft and smooth dough using enough water. Keep aside for 15 to 20 minutes., Divide the dough into 15 equal portions and roll out each portion into a 125 mm. (5") diameter thin circle., Heat a tava (griddle), place the rotli on it and turn it over after a few seconds., Cook on the other side till air pockets appear on the surface and then turn it over onto an open flame for a few seconds till it puffs up., Repeat the same procedure to make 14 more rotlis., Smear a little ghee on top of each rotli and serve immediately.] | [Energy, 83 cal, Protein, 2.1 g, Carbohydrates, 12.6 g, Fiber, 2.1 g, Fat, 3 g, Cholesterol, 0 mg, Sodium, 3.5 mg] | rotlis--gujarati-recipe-626r |
| rcp40721 | Rum and Raisin Chocolates | NA | NA | [rum, raisins (kismis), chopped dark chocolate] | 5 mins | 1 mins | [Chocolate Dessert, Chocolates Desserts, Deep Fry, Christmas, Valentines Day Indian recipes, Desserts for Entertaining, High Tea Party] | 11Makes 11 chocolates | Indian | Be it ice-cream or chocolate, rum and raisins is an all-time favourite flavour. Here, we show you how to make authentic Rum and Raisin chocolates, which have a rich flavour of cocoa dotted with juicy, rum-soaked raisins. These Rum and Raisin Chocolates have only a pleasant, enjoyable tinge of rum, to the extent that will appeal to everybody. You can store this tongue-tickling delicacy in an airtight container in the fridge for two weeks. | [Combine the rum and raisin in the bowl, mix well and keep aside to soak for 3 hours. Drain and keep aside., Put the chocolate in a microwave safe bowl and microwave on high for 1 minute and mix well., Fill the chocolate mould with the melted chocolate till ¾ full, tap it lightly., Put 2 to 3 soaked raisins in each cavity., Fill the mould with the remaining melted chocolate, tap it lightly again and refrigerate for 30 minutes or till firm., Unmould the chocolates and serve or store in an air-tight container in a refrigerator.] | [Not Given] | rum-and-raisin-chocolates-40721r |
| rcp32412 | Rum Butter Icing | NA | NA | [rum, butter margarine, icing sugar] | 2 mins | 0 mins | [Basic Indian Dessert Recipes] | Makes 0.50 servings | Indian | For a unique and exotic touch, try decorating your cakes with this Rum Butter Icing. It combines excellently with chocolate or even plain vanilla sponge cakes, elevating them to an all-new plane of culinary pleasure. Combined with the right dose of butter, this icing is easy to pipe onto your cakes and cupcakes, enabling you to decorate them quite attractively. | [Sieve the icing sugar in a deep bowl and keep aside., Place the butter in a deep bowl and mix it with a help of a wooden spoon till light and smooth., Add the sieved icing sugar gradually and mix well., Add the rum and mix well., Use as required.] | [Energy, 798 cal, Protein, 0 g, Carbohydrates, 119.3 g, Fiber, 0 g, Fat, 34 g, Cholesterol, 105 mg, Sodium, 346.9 mg] | rum-butter-icing-32412r |
| rcp1956 | Rum Centered Chocolates | NA | NA | [icing sugar, rum, dark chocolate] | 10 mins | 1 mins | [Chocolate Dessert, Chocolates Desserts, Microwave, Father's Day, Valentines Day Indian recipes, Desserts for Entertaining, Microwave] | 11Makes 11 chocolates | Indian | This is the perfect dessert for a romantic candlelight dinner or an elite gathering of adults. These exquisite Rum-Centered Chocolates have a melt-in-the-mouth texture and an intense flavour, resulting from the fusion of dark chocolate and rum. These chocolates have to be handled with care because they are fragile. You can store them only for two days, and that too refrigerated in an airtight container. | [Put the dark chocolate in a microwave safe bowl and microwave on high for 1 minute. Mix well., Fill the depressions in the chocolate mould with melted chocolate using a tablespoon and tap the chocolate filled mould gently so that the chocolate coats the depressions evenly and no air gaps remain., Overturn the mould and tap it lightly so that all the excess chocolate gets poured out and only a thin layer of chocolate coating the depressions of the mould (i. E the chocolate shell)remains, Clean the upper surface of the chocolate mould using a palette knife across the chocolate mould., Refrigerate the filled moulds for about 15 minutes., Fill each depression with the prepared rum filling till it is 3/4th full., Refrigerate for 20 minutes., Top it with the remaining melted chocolate evenly over the rum filling., Refrigerate for 30 minutes or till firm., Demould gently, serve or store in an air-tight container in the fridge.] | [Energy, 65 cal, Protein, 1.1 g, Carbohydrates, 5.9 g, Fiber, 0 g, Fat, 5.4 g, Cholesterol, 0 mg, Sodium, 0.4 mg] | rum-centered-chocolates-1956r |
| rcp179 | Rumali Roti | Dinner | Veg | [plain flour (maida), whole wheat flour (gehun ka atta), salt, oil, plain flour (maida)] | 5 mins | 20 mins | [Punjabi roti recipes | Punjabi parathas, Indian Party, Kadai Veg, Hyderabadi Indian Bread, Lunch Roti, North Indian Dinner, Rotis for dinner, Indian breads for dinner] | 9Makes 9 rotis | Punjabi | rumali roti recipe | homemade roomali roti | restaurant style rumali roti | with 22 amazing images rumali roti recipe | homemade roomali roti | restaurant style rumali roti | soft and extremely thin, rumali roti is one of the most popular flatbreads of India that can be enjoyed with subzis and dals! Learn how to make restaurant style rumali roti. rumali/ roomali roti is also known as handkerchief roti because it’s as light as a handkerchief or rumal/roomal and folded like one, this flatbread came to be known as rumali roti. Usually on street side dhabas or in hotels, the rotis are flipped and stretched in air. Flipping and stretching rotis in air requires good mastery and skill. Traditionally, this rumali roti is made using plain flour, milk and salt. We have made rumali roti with a combination of plain flour and whole wheat flour and then kneaded with milk. To make this recipe flavourful, the dough is kneaded using butter/oil and then rested for 1 or 2 hours to let it rise. Further, they are rolled and hand-tossed and are made so thin that they can tear with just two fingers. rumali roti is best enjoyed with creamy and thick gravies with a rich taste in it. For the same reason, it is paired with Punjabi food and Mughlai dishes. Tips to make rumali roti: 1. Make sure to knead the dough well till soft. 2. If you cannot hand-toss to make these rotis, roll them evenly as thin as you can using a good amount of plain flour. 3. Make sure to serve these rotis immediately as they can become unchewable if eaten cold. 4. While making Rumali roti at home, you can use a large wok to cook them easily and this will also give you the feel of restaurant-style roti. Enjoy rumali roti recipe | homemade roomali roti | restaurant style rumali roti | with detailed step by step images | [To make rumali roti, combine all the ingredients together and knead a soft dough using approx. 1/2 cup water., Stretch and knead the dough for 8 to 10 minutes till soft. Cover with a damp muslin cloth and keep aside for 1 hour., Meanwhile combine the ½ tsp salt and ½ cup water in a bowl, mix well and keep aside., Divide the dough into 9 equal portions and roll out each portion into 300 mm. (12") diameter very thin circle using little plain flour for rolling., Heat a big kadhai upside down, when hot sprinkle salt water on it., Place the roti on hot kadhai and let it cook on a medium flame for few seconds., Turn it over and cook it again for few more seconds or till light brown spots appear from both the sides., Serve the rumali roti immediately with sabzi of your choice.] | [Energy, 240 cal, Protein, 7.2 g, Carbohydrates, 40.8 g, Fiber, 1.6 g, Fat, 5.5 g, Cholesterol, 4.8 mg, Sodium, 11.9 mg] | rumali-roti-179r |
| rcp2136 | Russian Salad | Dinner | NA | [chopped and parboiled mixed vegetables, mayonnaise, fresh cream, chopped canned pineapple, salt] | 15 mins | 0 mins | [Indian Fruit Salad Recipes, Indian Salads with dressing, Wholesome Salads (Salads that make a meal), Western Party, Indian Lunch Salads, Dinner Salad] | 4Makes 4 servings (4serving ) | Indian | russian salad | vegetarian russian salad | indian style russian salad | with 12 amazing images. The flavour and texture of the Russian Salad (Veg Russian Salad) is lovely, as it uses parboiled veggies rather than raw ones. When cooking the veggies for the Russian Salad, ensure that you do not overcook them – because the vibrant colours and crispness of the vegetables have to be retained. Combining such perfectly cooked veggies while dressing this classic Veg Russian Salad in mayonnaise and fresh cream adds to its lusciousness. What’s best, this popular Russian Salad is so easy to make as it consists of only par boiled vegetables and mayonnaise. Serve this Russian Salad chilled, to enhance the flavour and crunch. Just have the Russian Salad with a slice of Brown Bread and enjoy accompanied with a bowl of Lentil, Tomato and Spinach Soup. Learn how to make russian salad | vegetarian russian salad | indian style russian salad recipe with detailed step by step photos and video. | [To make russian salad,combine all the ingredients in a deep bowl and mix well., Refrigerate the russian salad for atleast 1 hour and serve chilled.] | [Energy, 206 cal, Protein, 2.5 g, Carbohydrates, 18.8 g, Fiber, 3 g, Fat, 15.5 g, Cholesterol, 0 mg, Sodium, 295.1 mg] | russian-salad-2136r |
| rcp5227 | Russian Salad Sandwich | Snacks | NA | [chopped and boiled mixed vegetables, mayonnaise, fresh cream, chopped canned pineapple, chopped potatoes, salt, bread, butter, tomato ketchup, potato wafers] | 15 mins | 0 mins | [Breakfast Sandwiches, Christmas, Kitty Party Snacks, Easy, Simple Indian Snacks] | 4Makes 4 sandwiches | Indian | Russian salad sandwich recipe | veg Russian salad sandwich | Indian style cold Russian salad sandwich | with 15 amazing images. Russian salad sandwich is a cold sandwich that is perfect for hot summer afternoons. Indian style cold Russian salad sandwich is made from easily mayonnaise, fresh cream, mixed vegetables, pineapple, potatoes and bread. The chopped pineapple contrasts well with the remaining ingredients and adds a crispy, tangy feel to the veg Russian salad sandwich. Use freshly-crushed black pepper. You can also try other interesting cold sandwiches like Schezwan Paneer Cold Sandwich and Paneer and Dill Sandwich. Enjoy how to make Russian salad sandwich recipe | veg Russian salad sandwich | Indian style cold Russian salad sandwich | with detailed step by step photos and video below. | [Combine all the ingredients in a deep bowl and mix well., Divide it into 4 equal portions and keep aside., Place 2 bread slices on a clean, dry surface and apply a little butter on each bread slice., Place 1 portion of the prepared russian salad in the centre of 1 buttered bread slice and spread it evenly., Sandwich it using another bread slice with the buttered side facing downwards., Cut the russian salad sandwich diagonally into 2 equal pieces., Repeat steps 1 to 4 to make 3 more sandwiches., Serve the russian salad sandwich immediately with tomato ketchup and potato wafers.] | [Energy, 325 cal, Protein, 4.6 g, Carbohydrates, 40.7 g, Fiber, 1.4 g, Fat, 18.2 g, Cholesterol, 7.5 mg, Sodium, 311.8 mg] | russian-salad-sandwich-5227r |
| rcp4318 | Saagwala Cheese Kofta | NA | Veg | [grated processed cheese, mashed potatoes, chopped raisins (kismis), cornflour, chopped green chillies, salt, bread crumbs, oil, chopped spinach (palak), chopped fenugreek (methi), oil, cumin seeds (jeera), onion paste, chopped green chillies, ginger-garlic (adrak-lehsun) paste, dried fenugreek leaves (kasuri methi), turmeric powder (haldi), fresh cream, garam masala, sugar] | 25 mins | 25 mins | [Punjabi Sabzis, Sabzis with Gravies, Leafy Vegetable Sabzis, Traditional Indian Sabzis, Indian Curry recipes, North Indian, South Indian, Deep Fry, Indian Party] | 4Makes 4 servings (4serving ) | Punjabi | saagwala cheese kofta recipe | cheese kofta with palak methi gravy | aloo kofta with spinach gravy | with 38 amazing images. saagwala cheese kofta recipe is a perfect Indian sabzi for parties and occasions. Learn how to make saagwala cheese kofta recipe | cheese kofta with palak methi gravy | aloo kofta with spinach gravy | A tasty, simple recipe of cheese koftas tossed in a flavourful spinach-fenugreek gravy. These koftas are like soft creamy cheese balls that just melt in your mouth, in the greenest, creamiest palak gravy. Crisp outside and soft inside, these cheese and aloo koftas have the distinct flavour of kishmish which impart a richness that perfectly matches the gravy that dresses these koftas. The amazing cheese kofta with palak methi gravy is finger-lickingly delicious. Tips to make saagwala cheese kofta: 1. Make sure to deep fry the cheese balls 3 to 4 at a time, do not crowd much otherwise it will stick to each other. 2. Refresh the greens with cold water to retain its colour. 3. Do not discard the blanched greens water, you can use it to adjust the consistency of the gravy. 4. Add the koftas to the gravy just before serving, as they are soft and crumbly and cannot be simmered in the gravy for a long time. Enjoy saagwala cheese kofta recipe | cheese kofta with palak methi gravy | aloo kofta with spinach gravy | with detailed step by step photos. | [Combine all the ingredients in a deep bowl and mix well., Divide the mixture into 16 equal portions and shape into a round kofta., Roll each koftas into the breadcrumbs till they are evenly coated from all the sides., Heat the oil in a kadhai, and deep-fry a few koftas at time till they turn golden brown in colour from all the sides., Drain on an absorbent paper and keep aside., Heat water in a deep pan, add spinach and fenugreek leaves, mix well and cook on a medium flame for 3 minutes., Drain and refresh with cold water., Blend in a mixer till smooth. Keep aside., Heat the oil in a deep pan and add the cumin seeds., When the seeds crackle, add the onion paste and sauté for 3 to 4 minutes., Add the ginger-garlic paste and green chillies and sauté on a medium flame for 1 minute., Add the kasuri methi, turmeric powder, spinach-fenugreek purée, cream, garam masala, sugar, salt with ½ cup of water and boil for 5 minutes, while stirring occasionally. Keep aside., Just before serving add the koftas in the gravy, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally., Serve the saagwala cheese kofta immediately.] | [Energy, 480 cal, Protein, 9.9 g, Carbohydrates, 34.9 g, Fiber, 3.8 g, Fat, 33.6 g, Cholesterol, 20 mg, Sodium, 297.8 mg] | saagwala-cheese-kofta-4318r |
| rcp5699 | Saatdhan Paratha | NA | NA | [whole wheat flour (gehun ka atta), jowar (white millet) flour, bajra (black millet) flour, ragi (nachni / red millet) flour, besan (bengal gram flour), maize flour (makai ka atta), rice flour (chawal ka atta), grated bottle gourd (doodhi / lauki), grated carrot, chopped coriander (dhania), garlic (lehsun) paste, turmeric powder (haldi), chilli powder, salt, whole wheat flour (gehun ka atta), oil] | 10 mins | 15 mins | [] | 10Makes 10 parathas | NA | saatdhan paratha recipe | 7 flour vegetable parathas | healthy multi flour flatbread | with 20 amazing images. saat dhan paratha is a special and unique type of paratha that is made using a mixture of seven different grains. These seven grains are a blend of various cereals and pulses, each contributing its own nutritional benefits to this wholesome and nutritious dish. The blend typically includes grains like wheat, millet, barley, sorghum, lentils, chickpeas, and rice. To make saatdhan paratha, in a deep bowl put whole wheat flour, jowar flour, bajra flour, ragi flour, besan, rice flour, bottle gourd, carrot, coriander, garlic, haldi, chilli powder and salt. Knead into a soft dough using enough water. Rolled out, and cook on a griddle until golden brown and crispy. The result is a delicious and satisfying saatdhan paratha that is not only tasty but also packed with essential nutrients. saatdhan paratha is a nutritious meal option that provides a good balance of carbohydrates, proteins, fiber, vitamins, and minerals from the various grains used. This dish is not only filling and nourishing but also a great way to incorporate a variety of grains into your diet for overall health and well-being. Whether enjoyed for breakfast, lunch, or dinner, saatdhan paratha is sure to be a hit with those looking for a healthy and wholesome meal option. Serve saatdhan paratha hot with a side of yogurt, pickle, or chutney for a complete and satisfying meal experience. Try this unique and nutritious paratha recipe for a flavorful twist on the classic stuffed paratha. Enjoy saatdhan paratha recipe | 7 flour vegetable parathas | healthy multi flour flatbread | with step by step photos. | [To make saatdhan paratha, in a deep bowl put whole wheat flour, jowar flour, bajra flour, ragi flour, besan, rice flour, bottle gourd, carrot, coriander, garlic, haldi, chilli powder and salt., Knead into a soft dough using enough water., Divide the dough into 10 equal portions and roll out each portion into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook each paratha, using 1/4 tsp of oil, till it turns golden brown in colour from both the sides., Serve the saatdhan paratha immediately.] | [Energy, 80 cal, Protein, 2.1 g, Carbohydrates, 14 g, Fiber, 2.3 g, Fat, 1.8 g, Cholesterol, 0 mg, Sodium, 5.8 mg] | saatdhan-paratha-5699r |
| rcp42835 | Sabja Drink for Summer, Basil Seeds Drink | NA | NA | [falooda seeds (sabja)] | 1 mins | 0 mins | [Indian Drinks / Sharbats, Low Cal Beverages, Healthy Heart Indian Drinks Beverages, Low Calorie Drinks] | 1Makes 1 cup | Indian | sabja drink for summer recipe | basil seeds drink | Indian summer cooler falooda seeds drink | cooling sabja water | with 7 amazing images. sabja drink for summer recipe | basil seeds drink | Indian summer cooler falooda seeds drink | cooling sabja water is a refreshing drink for hot days. Learn how to make basil seeds drink. To make sabja drink for summer, combine the falooda seeds and 1 cup of water in a bottle and mix well. Cover with a lid and keep aside for 30 minutes. Refrigerate it for half hour and serve chilled. This basil seeds drink is a good way of making up for your day’s requirement of water. In summer a chilled glass of this drink is sure to please you. The basil seeds itself is known for its cooling properties. You can have it on an empty stomach early in the morning or sip it through the day. The cooling sabja water is one drink which can be consumed by diabetics too. The antioxidants in the basil seeds help in controlling high blood sugar. This drink will support skin health too and can add glow to it. Indian summer cooler falooda seeds drink has other benefits too. These tiny seeds are a store house of protein and fibre, thus making this drink a wise choice for weight watchers and heart patients. Fibre and water together also help remove bloating and helps overcome constipation. Tips for sabja drink for summer. 1. Remember to clean the seeds before soaking. 2. Prefer to use a bottle, so it is easy to shake and serve or sip. 3. You can make a large batch of the drink and refrigerate it. It stays fresh for 3 to 4 hours. Enjoy sabja drink for summer recipe | basil seeds drink | Indian summer cooler falooda seeds drink | cooling sabja water | with step by step photos. | [To make sabja drink for summer, combine the falooda seeds and 1 cup of water in a bottle and mix well. Cover with a lid and keep aside for 30 minutes., Refrigerate it for at least half hour and serve indian summer cooler falooda seeds drink chilled.] | [Energy, 14 cal, Protein, 0.7 g, Carbohydrates, 1.9 g, Fiber, 1.1 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 0.2 mg] | sabja-drink-for-summer-basil-seeds-drink-42835r |
| rcp42986 | Sabji Dewa Musur Dal ( Red Lentil Curry with Vegetables ) | NA | Veg | [masoor (split red lentil) dal, chopped and boiled mixed vegetables, turmeric powder (haldi), slit green chillies, salt, mustard (rai / sarson) oil, cumin seeds (jeera), whole dry kashmiri red chillies, chopped onions, chopped garlic (lehsun), chopped tomatoes, cumin seeds (jeera) powder, coriander (dhania) powder, chopped coriander (dhania)] | 20 mins | 28 mins | [Bengali Sabzis / Veg Gravies, Sabzis with Gravies, Traditional Indian Sabzis, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Popular Dals from all over India, Indian Party] | 6Makes 6 servings | Bengali | sabji dewa musur dal recipe | Bengali style red lentil curry with vegetables | vegetable masoor dal | with 32 amazing images. Bengali style red lentil curry with vegetables is deliciously comforting curry packed with loads of vegetables making it a healthy low calorie meal. Learn how to make sabji dewa musur dal recipe | Bengali style red lentil curry with vegetables | vegetable masoor dal | Lentils, also known as Dal are a mini legumes. They are a good source of protein, fiber and minerals. Red and yellow lentils are the quickest to cook and have a creamy melt in the mouth texture. This sabji dewa musur dal uses ingredients that you can easily find in your pantry! It is packed with nutritious veggie and has an incredible flavours. This super delicious, healthy and budget friendly vegetable masoor dal can be enjoyed as it is or with roti or rice to make a satisfying meal! Tips to make sabji dewa musur dal: 1. You can also add chopped capsicum in the dal. 2. You can also add little lemon juice for the tangy flavour. 3. Instead of masoor dal you can use moong dal. Enjoy sabji dewa musur dal recipe | Bengali style red lentil curry with vegetables | vegetable masoor dal | with detailed step by step photos. | [To make sabji dewa musur dal, soak the masoor dal in enough water for 1 hour. Drain and keep aside., In a pressure cooker, combine the soaked masoor dal, slit green chilies, turmeric powder, salt and 2 cups of water, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Whisk it well and keep aside., Heat the mustard oil in a deep pan, add the cumin seeds and dry kashmiri red chilies and sauté on a medium flame for a few seconds., Add the onions and garlic and sauté on a medium flame for 2 minutes., Add the tomatoes, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the cumin seeds powder, coriander powder, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the cooked whisked dal, mixed vegetables, salt and ½ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Serve sabji dewa musur dal hot garnished with coriander.] | [Energy, 125 cal, Protein, 7.6 g, Carbohydrates, 19.4 g, Fiber, 4.3 g, Fat, 2 g, Cholesterol, 0 mg, Sodium, 11 mg] | sabji-dewa-musur-dal--red-lentil-curry-with-vegetables--42986r |
| rcp42117 | Sabudana Dosa | Snacks | NA | [sago (sabudana), urad dal (split black lentils), fenugreek (methi) seeds, thick beaten rice (jada poha), raw rice (kacha chawal), salt, ghee, coconut chutney, sambhar] | 5 mins | 60 mins | [Different Types of Dosa, Breakfast Idlis / Dosas / Uttapam, Tava, Innovative Snacks, Kitty Party Snacks] | 30Makes 30 dosas | NA | It is common to make dosa out of ingredients like rice, beaten rice or semolina combined with urad dal. We tried adding sabudana to the equation and it turned out absolutely awesome! These dosas are crisp, golden-hued and super tasty. Let’s share this innovative recipe with you. Use the exact proportions mentioned in the recipe because a little more or less of any of the ingredients might ruin the texture of the Sabudana Dosa. Also note carefully which ingredients are to be soaked and ground together while making the batter because these are grouped depending on the grinding time and consistency. While making the dosas, plan for the required fermentation time as this is not an instant dosa. Serve it hot and fresh with chutney and sambhar. You can also try other dosa recipes like Poha Dosa or Quinoa Dosa . | [Combine the sabudana, urad dal, methi seeds and poha in a deep bowl with enough water for 4 hours. Drain well., Put the raw rice in a deep bowl with enough water and soak for 4 hours. Drain well., Combine the sabudana-urad dal mixture and approx. 1 cup of water in a mixer and blend till smooth., Transfer the mixture into a deep bowl and keep aside., Combine the rice and approx. 1 cup of water in a mixer and blend till smooth., Transfer the mixture into the same bowl, add the salt and mix well., Cover and ferment in a warm place for 12 hours., Once fermented mix it very well., Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth., Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter circle., Smear a little ghee over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp., Fold over to make a semi-circle or a roll., Repeat with the remaining batter to make 29 more dosas., Serve immediately with coconut chutney and sambhar.] | [Energy, 75 cal, Protein, 0.7 g, Carbohydrates, 6.8 g, Fiber, 0.4 g, Fat, 5.1 g, Cholesterol, 0 mg, Sodium, 1 mg] | sabudana-dosa-42117r |
| rcp32883 | Sabudana Vermicelli Payasam Recipe | NA | NA | [soaked sago (sabudana), vermicelli (semiya), coconut milk (nariyal ka doodh), jaggery (gur), cardamom (elaichi) powder, saffron (kesar) strands, chopped mixed nuts, chopped fresh coconut, ghee] | 5 mins | 15 mins | [South Indian Sweets, Andhra Cuisine, Collection of Kheer, Traditional Indian Mithai, Holi recipes, Onam recipes, Kerala Onam Sadya, Children's Day] | 6Makes 6 servings | Andhra | sabudana vermicelli payasam | vermicelli sabudana kheer | vermicelli sago kheer | with 18 amazing images. sabudana vermicelli payasam is a very tasty and traditional dish usually prepared during festive and special occasions Learn how to make sabudana vermicelli payasam | vermicelli sabudana kheer | vermicelli sago kheer | vermicelli sabudana kheer is one of the easiest of desserts that can be prepared in a few minutes. The combination of sabudana and semiya is a very tasty and is an authentic preparation added to any menu, especially a traditional South Indian meal. There are many types of Kheers, but this Vermicelli, Sabudana, Coconut milk Kheer is one of the tastiest Kheers you have ever heard. I have used coconut milk on make this vermicelli sago kheer instead of milk and jaggery is used to make it more delicious. Tips to make sabudana vermicelli payasam: 1. If you do not wish to use coconut milk, you can use full fat milk. 2. Instead of jaggery you can add sugar. 3. Payasam tends to become thick after some time, you can add water or milk to adjust the consistency, re-heat and serve. Enjoy sabudana vermicelli payasam | vermicelli sabudana kheer | vermicelli sago kheer | with detailed step by step photos. | [To make vermicelli and sago payasam, heat 2 tbsp ghee in a pan and roast the vermicelli till golden brown., Add soaked sago, jaggery, saffron strands and 1½ cup hot water, mix well and cover and cook on medium flame for 5 minutes., Add the coconut milk, cardamom powder and cook for more 5 minutes on medium flame, while stirring occasionally., Meanwhile in a small pan heat the remaining ghee and roast the chopped coconut, mixed nuts., Pour it over the payasam and mix well., Serve vermicelli and sago payasam hot.] | [Energy, 373 cal, Protein, 7.7 g, Carbohydrates, 36.5 g, Fiber, 0.1 g, Fat, 18.1 g, Cholesterol, 24 mg, Sodium, 30.1 mg] | sabudana-vermicelli-payasam-recipe-32883r |
| rcp1681 | Sada Dosa | Snacks | NA | [urad dal (split black lentils), fenugreek (methi) seeds, rice (chawal), parboiled rice (ukda chawal), thick beaten rice (jada poha), salt, ghee, coconut chutney, sambhar, malgapodi] | 5 mins | 45 mins | [South Indian, Different Types of Dosa, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Indian snacks with little planning, Indian Snacks for Entertaining, Evening Tea Snacks] | 20Makes 20 dosas. | South Indian | sada dosa recipe | plain dosa | South Indian sada dosa | how to make easy sada dosa | with 33 amazing images. sada dosa recipe | plain dosa | South Indian sada dosa | how to make easy sada dosa is a famous street food as well as restaurant food in South India. Learn how to make easy dosa. To make sada dosa, wash and soak the urad dal, fenugreek seeds and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours. Wash and soak the par-boiled rice, raw rice and thick beaten rice and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours. Drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside. Drain the par-boiled rice, raw rice, and thick beaten rice and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into the same bowl of the urad dal batter, add the salt and mix well. Cover with a lid and keep aside to ferment in a warm place for 12 hours. Once fermented, mix it very well. Just before serving, heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth. Pour 1½ ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle. Smear a little ghee over it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp. Fold over to make a semi-circle or a roll. Repeat with the remaining batter to make 19 more dosas. Serve immediately with coconut chutney, sambhar and malgapodi. Delightfully crisp, golden-coloured pancakes made of a rice and urad dal batter, South Indian sada dosa make a more indulgent breakfast compared to easy, steamed idlis! Combined with chutney and sambar, Dosas are sumptuous and tasty, fit to be had not just for breakfast but for evening tiffin or even dinner. While some people like to make plain dosas with leftover idli batter, others who do not like even a slight sourness make fresh dosa batter using the proportions described here. You can choose either option, as you wish. Not only that, the versatile easy sada dosa offers a lot more choices. You can make it with oil, ghee or butter; in an iron griddle or a non-stick tava, plain or with a stuffing of potato bhaji or a layer of chutney! Enjoy your sada dosa fresh and hot, just the way you like it. Tips for sada dosa. 1. The urad dal, rice and parboiled rice have to be soaked for 4 hours. So plan for it in advance. 2. Don’t miss out on adding fenugreek seeds while soaking. It helps in fermentation. 3. The batter usually takes 12 hours to ferment. But in winter season, it may take upto 14 to 15 hours depending on the temperature outside. 4. If using leftover batter from the fridge, then bring it to room temperature and then make dosa. This is very important or else you won’t get brown crispy dosa. 5. If the tava gets too hot, then sprinkle some water to bring down the temperature of the tava. By doing so the dosa will not stick to the pan. The ideal temperature of tava is very important to make the perfectly crisp dosa. Enjoy sada dosa recipe | plain dosa | South Indian sada dosa | how to make easy sada dosa | with step by step photos. | [To make sada dosa, wash and soak the urad dal, fenugreek seeds and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours., Wash and soak the par-boiled rice, raw rice and thick beaten rice and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours., Drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside., Drain the par-boiled rice, raw rice, and thick beaten rice and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into the same bowl of the urad dal batter, add the salt and mix well., Cover with a lid and keep aside to ferment in a warm place for 12 hours., Once fermented, mix it very well., Just before serving, heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth., Pour 1½ ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle., Smear a little ghee over it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp., Fold over to make a semi-circle or a roll., Repeat with the remaining batter to make 19 more dosas, Serve immediately with coconut chutney, sambhar and malgapodi. .] | [Energy, 106 cal, Protein, 2.6 g, Carbohydrates, 17.8 g, Fiber, 0.7 g, Fat, 2.7 g, Cholesterol, 0 mg, Sodium, 3.1 mg] | sada-dosa-1681r |
| rcp33411 | Sada Uttapa ( Mumbai Roadside Recipe) | BreakFast | NA | [dosa batter, butter, garam masala, chopped coriander (dhania), coconut chutney, green garlic chutney, sambhar] | 10 mins | 25 mins | [South Indian, South Indian Uttapam, South Indian Breakfast, Mumbai Street Food, Indian Tawa, Non-stick Pan, Snack Recipes for Kids] | 4Makes 4 plates | South Indian | With little effort and the same batter as dosa, you can make a dish that seems quite different. The uttapam is thicker and heavier than the dosa and is cooked on both sides. Peculiarity of an uttapa is the small holes that form when spread on the hot tava making it appealing. | [Heat a tava /non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth., Pour ¾ cup of the batter on the tava (griddle), spread in a circular motion to make a 175 mm. (7") thick uttapa and cook on a medium flame for a minute., Place 1 tbsp of butter in the centre and smear evenly over it using a spatula., Sprinkle ¼ tsp of garam masala and 1 tsp of coriander over it and cook for 2 minutes., Turn over and cook on the other side till it turns light brown in colour., Smear another ½ tbsp of butter evenly over it and cut it into 4 equal pieces on the tava (griddle) using the sharp edge of the spatula., Place the pieces on a plate and serve immediately with coconut chutney, green garlic chutney and sambhar., Repeat with the remaining ingredients to make 3 more plates.] | [Not Given] | sada-uttapa--mumbai-roadside-recipe-33411r |
| rcp33955 | Saffron Chenna Pie ( Microwave Recipe ) | NA | NA | [crumbled fresh paneer (cottage cheese), milk, sugar, saffron (kesar) strands, cornflour, baking powder] | 5 mins | 2 mins | [Chenna, Traditional Indian Mithai, Microwave, Father's Day, Teachers Day, Indian Party, Desserts for Entertaining] | 4Makes 4 servings | Indian | Fresh and soft paneer has a light yet rich feel. Add saffron to that, and the scales definitely tilt in favour of luxury even though this innovative pie does not have maida, ghee, or any such heavy ingredients. Even the amount of sugar used is relatively less. Moreover, the microwave makes it very easy to make this delightful pie. So, now you know what to make next time a special occasion arises. | [Combine the paneer, milk, sugar and saffron in a mixer and blend till smooth., Transfer the mixture into a bowl, add the cornflour and baking powder and mix well., Divide the mixture into 4 equal portions and keep aside., Pour 1 portion of the mixture in a 75 mm. (3”) microwave safe glass bowl and microwave on high for 30 seconds., Repeat step 4 to make three more pies., Serve immediately.] | [Energy, 190 cal, Protein, 5.2 g, Carbohydrates, 22.3 g, Fiber, 0.4 g, Fat, 8.3 g, Cholesterol, 4 mg, Sodium, 4.9 mg] | saffron-chenna-pie--microwave-recipe--33955r |
| rcp1630 | Saffron Dill Rice with Broccoli Sauce, Kesar Suva Rice with Broccoli Sauce | NA | Veg | [saffron (kesar) strands, chopped dill (shepu / suva bhaji), cooked long grained rice (basmati), milk, butter, salt, chopped broccoli, cornflour, milk, butter, chopped onions, chopped green chillies, dried oregano, salt] | 20 mins | 12 mins | [One Dish Vegetarian Meals, Christmas, Thanksgiving, Western Party, Non-stick Pan] | 4Makes 4 servings (4 serving ) | NA | Nothing short of a royal creation, this recipe features a ring of rice, laced with saffron and dill, filled with a luscious broccoli sauce. The saffron lends a rich hue and aroma to the rice, while dill contributes its unique flavour to it. A dash of herbs and other ingredients like onions and green chillies make the broccoli sauce a tasty treat worthy of the intensely-flavoured rice. Arranged very appealingly, the Saffron Dill Rice with Broccoli Sauce is a delight to behold and devour! Do include this recipe for your next party buffet, it's delicious and attractive. | [Combine the saffron and warm milk in a small bowl, mix well and keep aside., Heat the butter in a broad non-stick pan add the rice and sauté on a medium flame for 1 minute., Add the saffron- milk mixture and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Switch off the flame, add the dill and mix well and keep aside., Combine the cornflour, milk and ¼ cup of water in bowl, mix well and keep aside., Boil enough water in a deep non-stick pan, add the broccoli and cook on a medium flame for 2 minutes, while stirring occasionally. Drain and keep aside., Heat the butter in a broad non-stick pan add the onions and green chillies and sauté on a medium flame for 2 minutes., Add the broccoli and sauté on a medium flame for 2 minutes., Add the cornflour-milk-water mixture, oregano and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Keep aside., Just before serving, re-heat the rice. Fill the prepared saffron rice in a greased ring mould and press it from all the sides, with the help of the back of a spoon., Invert the ring on a serving plate, and demould it., Fill the center of the rice with the prepared broccoli sauce., Serve immediately.] | [Energy, 350 cal, Protein, 6.7 g, Carbohydrates, 46 g, Fiber, 2.7 g, Fat, 14.4 g, Cholesterol, 0 mg, Vitamin A, 872 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.5 mg, Vitamin C, 18.1 mg, Folic Acid, 26.3 mcg, Calcium, 146.4 mg, Iron, 1.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 62.1 mg, Potassium, 127.7 mg, Zinc, 0.8 mg] | saffron-dill-rice-with-broccoli-sauce-kesar-suva-rice-with-broccoli-sauce-1630r |
| rcp499 | Saffron Lemon Drink, Kesar and Lemon Drink | NA | Veg | [saffron (kesar) strands, lemon juice, powdered sugar] | 5 mins | 0 mins | [Mughlai Drinks, Indian Drinks / Sharbats, Indian Mocktails, No Cooking Veg Indian, Father's Day, Thanksgiving, Indian Party] | 3Makes 3 glasses | Indian | saffron lemon drink recipe | Indian saffron lemonade | kesar and lemon drink | saffron mocktail | with 10 images. It is quite common to add saffron to kheer, mithai and milky drinks too. But, here is an outta-this-world saffron lemon drink that focuses totally on saffron. Since the saffron lemon drink has no milk, the unique flavour and pleasant colour of saffron steal the show! A dash of lemon juice helps to highlight the attributes of saffron even better, making this a rejuvenating, must-try saffron lemon drink recipe. Do not use more than the said amount of saffron, otherwise the flavour will get overpowering. To make saffron lemon drink, combine the saffron and 2 tsp of warm water in a small bowl, mix well and keep aside. Combine the lemon juice, sugar and saffron-water mixture along with 3 cups of chilled water in a deep bowl and mix well. Pour the saffron lemonade into 3 individual glasses and serve. saffron lemon drink tastes best when chilled. Tips for saffron lemonade: 1. A dash of lemon juice helps to highlight the attributes of saffron even better. 2. Remember to buy good quality saffron for your drink to taste really rich. 3. You can also add other ingredients to saffron lemonade, such as honey, pudina, or ginger. Enjoy saffron lemon drink recipe | Indian saffron lemonade | kesar and lemon drink | saffron mocktail | with step by step photos. | [To make saffron lemon drink, combine the saffron and 2 tsp of warm water in a small bowl, mix well and keep aside., Combine the lemon juice, sugar and saffron-water mixture along with 3 cups of chilled water in a deep bowl and mix well., Pour the drink into 3 individual glasses and serve immediately.] | [Energy, 94 cal, Protein, 0.2 g, Carbohydrates, 22.7 g, Fiber, 0.4 g, Fat, 0.2 g, Cholesterol, 0 mg, Vitamin A, 0 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 9.8 mg, Folic Acid, 0 mcg, Calcium, 17.5 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0 mg, Potassium, 67.5 mg, Zinc, 0 mg] | saffron-lemon-drink-kesar-and-lemon-drink-499r |
| rcp41191 | Saffron Orange Drink | NA | NA | [sugar, saffron (kesar) strands, orange juice] | 20 mins | 5 mins | [Indian Drinks / Sharbats, Indian Juices, Indian Party, High Tea Party] | 5Makes 5 cups | Indian | Saffron is an obvious addition to traditional coolers and milk-based drinks, but did you ever think of adding it to orange juice? Well, you are in for an extraordinary culinary surprise. This absolutely unique drink combines fresh orange juice and saffron, resulting in a lovely sunshine orange colour and a rejuvenating flavour, which has the tang of orange and the innate richness of saffron, the golden spice. Enjoy the Saffron Orange Drink nice and chilled to give your senses a refreshing spa-like experience. Orange and Papaya Smoothie , Melon Tango , Fruit Lollies and Orange and Pomegranate Drink are other refreshing combos with orange juice. | [Combine the sugar with ½ cup of water in a broad non-stick pan and cook on a medium flame for 5 minutes or till the sugar melts., Remove from the flame, add the saffron, mix well and keep aside to cool for 15 to 20 minutes., Once cooled, combine the orange juice and sugar-saffron mixture in a deep bowl and mix well., Fill half of the 5 glasses with ice cubes, pour equal quantities of the drink into each glass and serve immediately.] | [Energy, 412 cal, Protein, 4.9 g, Carbohydrates, 95.2 g, Fiber, 7.7 g, Fat, 1.4 g, Cholesterol, 0 mg, Sodium, 31.7 mg] | saffron-orange-drink-41191r |
| rcp32867 | Sagu Recipe, Mixed Vegetable Sagu | NA | Veg | [ghee, mustard seeds ( rai / sarson), urad dal (split black lentils), whole dry kashmiri red chilli, asafoetida (hing), curry leaves (kadi patta), chopped onions, cauliflower florets, chopped french beans, chopped carrot, chopped capsicum, green peas, turmeric powder (haldi), salt, urad dal (split black lentils), chopped green chillies, peppercorns (kalimirch), coriander (dhania) powder, cumin seeds (jeera), cinnamon (dalchini), cloves (laung / lavang), grated coconut, chopped coriander (dhania)] | 15 mins | 17 mins | [South Indian Curries / Sabzis, Traditional Indian Sabzis, Indian Curry recipes, North Indian, South Indian, Onam recipes, Kerala Onam Sadya, Indian Party, Kadai Veg, Healthy Sabzis] | 6Makes 6 servings | Kerala | vegetable saggu recipe | South Indian style mixed vegetable sagu | healthy vegetable sabzi | with 39 amazing images. Sagu or Mixed Vegetable Sagu, almost always pronounced in a rush as ‘sagg’ is one of the most ubiquitous accompaniments in Karnataka. Learn how to make vegetable saggu recipe | South Indian style mixed vegetable sagu | healthy vegetable sabzi | This richly-flavoured healthy vegetable sabzi is part of their daily menu. Here, a large and vibrant assortment of veggies is cooked with a traditional tempering and flavoured with a special Sagu masala that is made of dry-roasted urad dal, coriander, coconut and spices. You will love the appetizing aroma and flavour of this South Indian style mixed vegetable sagu, which is also conveniently easy to prepare. It is relished with dosas, puris and chapatis too! pro tips to make vegetable sagu: 1. If you like you can also add drumsticks in the sabzi. 2. Freshly made green masala enhances the flavour of the sabzi. 3. Cooking the sabzi in ghee gives better taste. Enjoy vegetable saggu recipe | South Indian style mixed vegetable sagu | healthy vegetable sabzi | with detailed step by step photos. | [Heat a small pan and dry roast the urad dal on a medium flame for 2 minutes. Allow it to cool., Once cooled, add all the other ingredients and blend in a mixer till smooth using 1/4 cup water. Keep aside., To make mixed vegetable sagu, heat the ghee in a deep non-stick pan and add the mustard seeds., When the seeds crackle, add the urad dal, red chillies, asafoetida and curry leaves and sauté on a medium flame for 30 seconds., Add the onions and sauté on a medium flame for 1 minute., Add the cauliflower, french beans, carrots, capsicum, green peas, turmeric powder, salt and 1 cup of water., Mix well and cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally., Add the prepared green masala paste and ¾ cup of water, mix gently and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve the mixed vegetable sagu hot garnished with coriander.] | [Energy, 81 cal, Protein, 2.5 g, Carbohydrates, 6.9 g, Fiber, 3.5 g, Fat, 4.9 g, Cholesterol, 0 mg, Sodium, 13.7 mg] | sagu-recipe-mixed-vegetable-sagu-32867r |
| rcp4085 | Salad Cream ( Salad Dressing) | NA | Veg | [fresh cream, olive oil, mustard (rai / sarson) powder, powdered sugar, lemon juice, salt freshly ground black pepper (kalimirch)] | 5 mins | 0 mins | [Indian Salad Dressings, different kinds of Indian chutney, Indian Dips / Sauces, No Cooking Veg Indian] | 1Makes 1 cup (14 tbsp ) | Indian | Coat crunchy veggies with this creamy topping to make a lavish salad that will become the talk of town! Quick and simple, all it takes to make this mustard-tinged Salad Cream is some tossing and mixing. Refrigerate for a while and use to make deliciously refreshing salads! | [Combine all the ingredients in a deep bowl and whisk well., Refrigerate for 1 hour and serve chilled tossed in a salad.] | [Energy, 66 cal, Protein, 0.3 g, Carbohydrates, 1.5 g, Fiber, 0 g, Fat, 6.6 g, Cholesterol, 0 mg, Sodium, 5 mg] | salad-cream--salad-dressing-4085r |
| rcp836 | Salsa, Mexican Salsa, Fresh Tomato Salsa Recipe | NA | NA | [capsicum, chopped onions, blanched and chopped tomatoes, salt, sugar, chilli powder, dried oregano, vinegar, oil, nacho chips] | 15 mins | 20 mins | [Mexican Dips, Indian Dips / Sauces, Mexican Party, Cocktail Party, Non-stick Pan, Quick Indian Dips, Gravies & Sauces] | 1Makes 1 cup (14 tbsp ) | Indian | Mexican salsa recipe | Indian style Mexican salsa | homemade fresh tomato salsa | with amazing 29 amazing images. The Mexican salsa recipe is modified to Indian style Mexican salsa which is actually a homemade tomato salsa easy to make. Indian style Mexican salsa dip tastes awesome, with the juicy succulence of tomatoes and spicy crunch of capsicum tinged with spices and herbs. tomato salsa is a handy dish – you can serve it as a dip, as an accompaniment to snacks or innovatively use it in salads, pasta, pizzas and other creations.Popular in Mexican cuisine, it taste great with tortilla chips but can also be used inside Mexican wraps like Burrito and Paneer Tikki Salsa Wrap and also Mexican rice.. homemade tomato salsa is very easy to make and can also be made and stored in the freezer. It is basically a side dish! The method and preparation of Indian style Mexican salsa doesn’t require much time. It can also be easily prepared by an amateur cook as it involves simple steps! Mexican salsa simply adds magic to a boring dish, when I do not have nacho chips available I have it with khakhra. To make homemade tomato salsa we have charred the capsicum on an open flame and de-seed and chopped it finely and also we have blanched and chopped tomatoes finely. Make sure the tomatoes you use are fresh and well-ripen! As well ripened tomatoes makes the best salsa. To proceed in a non-stick pan we have heated some oil and have cooked onions, capsicum and blanched tomatoes followed by the flavouring elements sugar, oregano, chili powder and vinegar together and our Indian style Mexican salsa is ready to be served! You can also use Indian style Mexican salsa as a party starter or quick evening snack with nachos for your family! There’s a variation to the Mexican salsa recipe which is uncooked salsa where ingredients are not cooked! Salsa is available in packaged form and in many restaurants yet making it at home is efficient and also healthy! Enjoy homemade salsa recipe with nacho chips!! Enjoy Mexican salsa recipe | Indian style Mexican salsa | homemade fresh tomato salsa | with detailed step by step recipe photos and video below. | [tomato salsa, brush 1/ 2tsp oil all over the capsicum and pierce with a fork and hold over the flame until the skin blackens., Remove from the flame, immerse it in water and allow it to cool., Once cooled, remove the burnt skin on the capsicum with your hands, deseed it and chop it finely. Keep aside., Heat the remaining 3 tsp of oil in a broad non-stick pan, add the onions and sauté on a medium for 2 to 3 minutes., Add the capsicum and sauté on a medium flame for 1 to 2 minutes., Add the tomatoes, salt, sugar, chilli powder and oregano, mix well and cook on a medium flame for 5 minutes or till the tomatoes are soften, while stirring occasionally., Add the chillies in vinegar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve homemade tomato salsa warm with tortilla chips.] | [Energy, 22 cal, Protein, 0.4 g, Carbohydrates, 1.9 g, Fiber, 0.6 g, Fat, 1.4 g, Cholesterol, 0 mg, Sodium, 4 mg] | salsa-mexican-salsa-fresh-tomato-salsa-recipe-836r |
| rcp42382 | Salt and Sugar Drink for Diarrhoea, Oral Rehydration Solution | NA | NA | [water, salt, sugar] | 1 mins | 0 mins | [Quick 3 Ingredients, Indian recipes to treat Vomiting, Indian Home Remedies Fever, Indian Home Remedies Diarrhoea] | 5Makes 5 cups | Indian | oral rehydration solution recipe for diarrhoea | How to Make ORS Recipe at Home | Salt and Sugar Drink for diarrhoea | Homemade ORS Recipe for diarrhoea | with 6 amazing images. Although several oral rehydration solutions (ORS) are commercially available today, the quickest home remedy to regain electrolyte balance after a bout of diarrhea is the oral rehydration solution recipe for diarrhoea | How to Make ORS Recipe at Home | Salt and Sugar Drink for diarrhoea | Homemade ORS Recipe for diarrhoea. This simple ORS Recipe for Diarrhea has been used since generations and is quite time-tested and safe. Learn How to Make ORS Recipe at Home. To make ORS Recipe for Diarrhea, you just need 3 ingredients – water, salt and sugar. The water has to be boiled and then cooled to make it completely safe for drinking after diarrhea. The sugar and salt have to be added after this. This Salt and Sugar Drink for Diarrhoea isn’t a cure for diarrhea. But the salt in Homemade ORS Recipe for Diarrhea helps to maintain electrolyte balance, while the water restores fluid and sugar is a good source of energy. Together as ORS Recipe for Diarrhoea, they work wonders. Stick to the proportions mentioned in this recipe, because more or less of one ingredient can render the drink ineffective and may also lead to imbalance in the water and electrolyte balance in the body. You can also have this Salt and Sugar Drink when fever or vomiting persists during diarrhea, but avoid it serve it immediately after vomiting. Do not have this Homemade ORS Recipe for Diarrhea at one go. Sip on it throughout the day. Enjoy oral rehydration solution recipe for diarrhoea | How to Make ORS Recipe at Home | Salt and Sugar Drink for diarrhoea | Homemade ORS Recipe for diarrhoea | with step by step photos. Homemade Strained Apple Juice and Rice Porridge are also useful when you can't have normal food due to diarrhea. | [For oral rehydration solution recipe at home, boil the water in a deep non-stick and keep aside to cool for 30 minutes., Once cooled, add the salt and sugar and mix well till the sugar dissolves., Keep sipping salt and sugar drink for diarrhoea on it through the day.] | [Energy, 20 cal, Protein, 0 g, Carbohydrates, 5 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 2713.1 mg] | salt-and-sugar-drink-for-diarrhoea-oral-rehydration-solution-42382r |
| rcp40698 | Salted Lassi | NA | NA | [thick curds (dahi), salt, cumin seeds (jeera) powder, black salt (sanchal)] | 5 mins | 0 mins | [Punjabi Drinks, Indian Drinks / Sharbats, Mahashivaratri, Indian Party, Malaria Diet, Post Surgery Full Fluid Diet, Post Surgery Soft Diet] | 2Makes 2 glasses | Punjabi | salted lassi recipe | namkeen lassi | healthy salted lassi | Punjabi style salted lassi | with 9 amazing images. salted lassi recipe is a nice cooling Indian yoghurt drink made with simple ingredients. Also called namkeen lassi it is made of yoghurt (curd), roasted cumin seed powder, black salt and some salt. Who can resist a large glassful of Punjabi style salted lassi on a hot summer’s afternoon? While some might find the sweet version of lassi a bit overpowering, almost everybody loves the salted lassi as it is thoroughly refreshing with the peppy flavours of black salt and cumin seeds powder. Enjoy this delightful salted lassi chilled. To make salted lassi recipe, combine yoghurt (curd), roasted cumin seed powder, black salt and some salt in a deep bowl along with 2-3 tbsp of water and mix well. Pour equal quantities of the salted lassi into 2 glasses and serve chilled. Notes on salted lassi recipe. 1. Take thick curd in a deep bowl. If the curd is not thick, the Salted lassi (Namkeen lassi) will be very watery. Use chilled curd for a cold lassi or if you are using room temperature curd then refrigerate till serving. 2. Then add cumin seeds powder to this. This powder is made by first roasting cumin seeds till fragrant and then grounded into a powder. Roasted cumin seeds powder has a much better, earthy taste. See why this is a healthy salted lassi? Made mainly from curd which is one of the richest source of protein, calcium and minerals. They help in weight reduction, good for your heart and build immunity. Try other Indian Drinks and Sherbets like Khus Drink, Amlana, Saunf Sherbet, Panha, Kokum Sherbet and Nimbu Pani to help beat the summers heat. Enjoy how to make salted lassi recipe | namkeen lassi | healthy salted lassi | Punjabi style salted lassi recipe with detailed step by step photos below. | [To make salted lassi, combine all the ingredients in a deep bowl along with 2-3 tbsp of water and mix well., Pour equal quantities of the salted lassi into 2 glasses and serve chilled.] | [Energy, 176 cal, Protein, 6.5 g, Carbohydrates, 7.5 g, Fiber, 0 g, Fat, 9.8 g, Cholesterol, 24 mg, Sodium, 803.7 mg] | salted-lassi-40698r |
| rcp43111 | Sama Matar Dhokla | Snacks | NA | [sanwa millet (sama), urad dal (split black lentils), fenugreek (methi) seeds, curd (dahi), crushed green peas, grated cabbage, ginger-garlic (adrak-lehsun) paste, chopped coriander (dhania), salt, ghee, chilli powder, freshly ground black pepper (kalimirch)] | 10 mins | 30 mins | [Gujarati Farsans, Breakfast Dhokla, Indian Steamed Snacks, Evening Tea Snacks, Steam, Steamer, Diabetes and Kidney friendly] | 4Makes 4 servings | Gujarati | sama matar dhokla recipe | diabetes and kidney friendly sanwa millet dhokla | healthy green peas sama dhokla | with 30 amazing images. sama matar dhokla recipe is a delicious variation on the traditional Gujarati dhokla recipe. Learn how to make sama matar dhokla recipe | diabetes and kidney friendly sanwa millet dhokla | healthy green peas sama dhokla | Craving a flavorful and nutritious breakfast? Look no further than sama matar dhokla recipe! This Gujarati dhokla recipe gets a healthy upgrade with protein-rich little millet (sama rice) and vibrant green peas. This steamed savory cake incorporates protein-rich sama rice (little millet) and vibrant green peas, making it a nutritious and flavorful breakfast or snack option. sama matar dhokla recipe, also known as Samo Dhokla or Barnyard Millet Dhokla, is a nutritious, gluten-free and vegan recipe is perfect for those having diabetes and kidney disease or looking for a healthy alternative to traditional dhokla. Here's what some common ingredients in sama matar dhokla contribute to the dish: Sama rice: Provides a good source of fiber and protein. Green peas: Add sweetness, protein, and some vitamins and minerals. Urad dal: Binds the batter and adds protein. Curd: Adds a tangy flavor and helps ferment the batter for a fluffy texture (though some recipes might omit it for a vegan option). Healthy green peas sama dhokla not only satisfies the taste buds but also provides a wholesome dose of nutrients, making it a delicious and guilt-free indulgence for any meal of the day. pro tips to make sama matar dhokla recipe: 1. For making a fluffy dhokla, you can add a little amount of eno fruit salt to the batter before steaming. 2. You can adjust the amount of green peas according to your preference. 3. Instead of grated cabbage you can use grated coconut to make this recipe. Enjoy sama matar dhokla recipe | diabetes and kidney friendly sanwa millet dhokla | healthy green peas sama dhokla | with detailed step by step photos. | [To make sama matar dhokla recipe, soak urad dal and fenugreek seeds for 2 hours in enough water., Once soaked, drain it and transfer it into a mixer jar along with ¼ cup water and blend till smooth., In a deep bowl, combine the urad dal paste, sama, curd and ½ cup water. Whisk well and allow it to ferment for 6 to 8 hours., Once fermented, add the green peas, cabbage, ginger garlic paste, coriander and salt. Mix well., Grease the dhokla thali using ½ tsp ghee and pour the batter over it., Sprinkle some black pepper powder and chilli powder over it., Steam the dhokla in the steamer for 25 to 30 minutes or until done., Serve sama matar dhokla hot with green chutney.] | [Energy, 126 cal, Protein, 5.3 g, Carbohydrates, 20.2 g, Fiber, 4 g, Fat, 2.7 g, Cholesterol, 4 mg, Sodium, 11 mg] | sama-matar-dhokla-43111r |
| rcp32544 | Sama Panki, Farali Sanwa Panki | Snacks | NA | [sanwa millet (sama), rajgira (amaranth) flour, arrowroot (paniphal) flour, ghee, cumin seeds (jeera), sour curds (khatta dahi), rock salt (sendha namak), chopped coriander (dhania), ginger-green chilli paste, banana leaves (kele ka patta), oil, green chutney] | 15 mins | 20 mins | [Gujarati Farsans, Gujarati Faral, Faraal, Indian Snacks for Entertaining, Jain Snacks, Indian Steamed Snacks, Evening Tea Snacks, Sankashti Chaturthi Recipes] | 35Makes 35 pankis | Gujarati | sama panki recipe | farali sama panki | rajgira, arrowroot, sama panki with curds | with 30 images. sama panki is a popular snack made during fasting in India. Learn to make rajgira, arrowroot, sama panki with curds. A unique batter of sama, rajgira, arrowroot, sour curds, coriander and ginger green chilli paste is used to make this delicious and satiating sama panki. Without onion, garlic or any overwhelming spices, this sanwa panki is very soothing to the palate. sama panki is made during Ekadashi, Sankashti Chaturthi, Navratri, Janmashtami and Mahashivratri. With only 48 calories per sama panki, this is a perfect recipe to be had by all, restricted amounts for diabetics. Serve sama panki hot with healthy green chutney. Enjoy sama panki recipe | farali sama panki | rajgira, arrowroot, sama panki with curds | with step by step photos. | [To make sama panki, blend the sanwa millet in a mixer to a fine powder and keep aside., Transfer it to a bowl, add the rajgira and arrowroot flours, curds, rock salt, coriander, ginger-green chilli paste, cumin seeds, ghee and 1 ½ cups of water in a bowl and mix well to make a batter of pouring consistency. Cover and keep aside to ferment for 1 hour., Grease one side of each banana leaf with a little oil and keep aside., Pour 1 1/2 tbsp of the batter on one half of the greased side of a banana leaf and spread it evenly to make a thin layer., Cover with the other greased banana leaf with the greased side facing downwards., Heat a non-stick pan or a tava (griddle) and cook it on a medium flame till light brown spots appear on both the sides of the leaves and the panki peels off the leaf easily., Repeat with the remaining ingredients to make 34 more pankis., Serve the sama panki immediately.] | [Energy, 48 cal, Protein, 1 g, Carbohydrates, 7.6 g, Fiber, 1 g, Fat, 1.5 g, Cholesterol, 0.7 mg, Sodium, 0.9 mg] | sama-panki-farali-sanwa-panki-32544r |
| rcp33387 | Sambar ( Mumbai Roadside Recipe) | NA | NA | [toovar (arhar) dal, chana dal (split bengal gram), chopped bottle gourd (doodhi / lauki), chopped drumstick(saijan ki phalli / saragavo), chopped red pumpkin (bhopla / kaddu), shallots (madras onions), chopped tomatoes, tamarind (imli) pulp, sambhar masala, salt, oil, mustard seeds ( rai / sarson), fenugreek (methi) seeds, curry leaves (kadi patta), asafoetida (hing)] | 10 mins | 25 mins | [South Indian Sambar, Popular Dals from all over India, Indian Pressure Cooker] | 2Makes 1.5 cup | South Indian | A south indian recipe made in mumbai street side food style! | [Clean, wash and soak the dals in water for 20 minutes. Drain., Combine the dals and 1½ cups of water and pressure cook for 4 to 5 whistles., Allow the steam to escape before opening the lid. Whisk it thoroughly and keep aside., Combine the bottle gourd, drumstick, red pumpkin and 1 cup of water in a deep pan and cook on a medium flame for 10 to 12 minutes or till all the water has evaporated., Add the cooked dals, onions, tomatoes, tamarind pulp, sambhar masala, salt and 3 cups of water, mix well and bring to boil., For the tempering, heat the oil in a small pan and add the mustard seeds., When the seeds crackle, add the fenugreek, curry leaves and asafoetida and sauté for a few seconds., Pour this tempering over the boiling sambhar, mix well and simmer for another 5 to 7 minutes, stirring ocassionally.] | [Not Given] | sambar--mumbai-roadside-recipe-33387r |
| rcp1663 | Sambar ( Sambhar, Idlis and Dosas) | Dinner | Veg | [whole dry kashmiri red chillies, chana dal (split bengal gram), cumin seeds (jeera), fenugreek (methi) seeds, black peppercorns (kalimirch), coriander (dhania) seeds, toovar (arhar) dal, turmeric powder (haldi), asafoetida (hing), red pumpkin (bhopla / kaddu) cubes, potato cubes, tomato cubes, onion cubes, drumstick pieces, slit green chillies, tamarind (imli) pulp, oil, mustard seeds ( rai / sarson), curry leaves (kadi patta), whole dry kashmiri red chilli, chopped coriander (dhania)] | 20 mins | 15 mins | [South Indian Sambar, Dinner, Comfort Foods, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Popular Dals from all over India, Boiled Indian recipes] | 5Makes 5 servings (5serving ) | South Indian | sambar recipe | sambar for idlis | South Indian sambar for dosas | easy homemade sambar recipe | with 30 amazing images. sambar is a hearty South Indian lentil stew simmered with vegetables, tamarind, and a unique spice blend called sambar masala. This fragrant, flavorful dish offers a symphony of textures with soft lentils, crisp vegetables, and a tangy-sweet sauce. It's a comfort food enjoyed at any time of day, often served with rice or soaked-up with fluffy appams. Like idlis and dosas, sambar is also an all-time favourite that is almost synonymous with South Indian food! From the smallest roadside hotel to the classiest Indian restaurants around the globe, ‘idli, Vada, Sambar’ is a very popular breakfast combo! So, here is how to make the perfect sambhar to match the perfect Idlis / Dosas / Appe. Loaded with vegetables and dal, this flavourful side-dish is very sumptuous and tasty, leaving no doubt about why it is so popular. You can relish it not just with the innumerable South Indian snacks and Breakfast dishes, but also with a plain bowl of hot rice topped with a dollop of ghee or laced with til oil. The best part about sambar is that, while it tastes best when hot, it is quite enjoyable even after a few hours, so it can be carried to work, or prepared in advance on a busy day. Main ingredients for sambar. toovar (arhar) dal, also known as split pigeon peas or arhar dal, is the traditional and most common lentil used in making sambar. Toor dal has a mild, slightly sweet, and nutty flavor that blends well with the complex flavors of spices and other ingredients in sambar. Sambar masala is the heart and soul of sambar, a South Indian lentil stew. This aromatic spice blend forms the flavor foundation of the dish, combining coriander seeds, cumin, fenugreek, chilies, and sometimes other spices, like black peppercorns and turmeric. It adds depth and complexity, balancing earthy lentils with the sourness of tamarind and sweetness of vegetables, while its enticing aroma whets the appetite and adds a touch of vibrant color to the stew. Pro tips for sambar. 1. Add 1 cup red pumpkin (bhopla / kaddu) cubes. red pumpkin offers a gentle sweetness that complements the savory and spicy flavors of sambar. Red pumpkin readily absorbs the flavors of the spices and herbs used in sambar, contributing to the overall flavor profile. 2. Add 1/2 cup potato cubes. When cooked, potatoes contribute to the overall creaminess and richness of the sambar, especially when they are partially mashed or left to soften in the gravy. Potatoes add a mild, natural sweetness that balances the tanginess of tamarind or tomatoes often used in sambar. 3. Add 1/2 cup drumstick pieces (each cut into 2"). Drumsticks have a mild, slightly sweet flavor that complements the other spices and vegetables in sambar without overpowering them. Drumsticks are a common and well-liked vegetable in many parts of India, including South India where sambar originates. Using them in sambar reflects the regional cuisine and preferences. Enjoy sambar recipe | sambar for idlis | South Indian sambar for dosas | easy homemade sambar recipe | with step by step photos. | [To make sambar masala, in a small non-stick pan put kashmiri red chillies, chana dal, cumin seeds, fenugreek seeds, kalimirch, coriander seeds and dry roast on a medium flame for 2 to 3 minutes, while stirring continuously., Allow the mixture to cool completely, once cooled blend in a mixer to a smooth powder. Keep aside., To make sambar, combine the toovar dal, turmeric powder, asafoetida and 2 cups of water in a pressure cooker and pressure cook for 3 whistles., Allow the steam to escape before opening the lid. Whisk the dal well., Combine the whisked dal, bhopla, potatoes, tomatoes, onions, drumsticks, salt and 2 cups of water in a deep non-stick pan, mix well and cover with a lid and cook on a medium flame for 20 minutes, while stirring occasionally., Add the tamarind pulp, 1/2 cup of water and the prepared sambhar masala, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Add the coriander and mix well. Keep aside., Heat the oil in a small non-stick pan ,add the mustard seeds., When the seeds crackle, add the curry leaves and red chillies and saute on a medium flame for a few seconds., Add this tempering to the prepared sambar and mix well., Serve sambar hot with idlis, dosas, vadas or uttapam.] | [Energy, 122 cal, Protein, 5.1 g, Carbohydrates, 18 g, Fiber, 3 g, Fat, 3.4 g, Cholesterol, 0 mg, Sodium, 11.3 mg] | sambar--sambhar-idlis-and-dosas-1663r |
| rcp1666 | Sambar Masala ( How To Make Sambhar Masala) | Dinner | NA | [dry red chillies (pandi), chana dal (split bengal gram), cumin seeds (jeera), fenugreek (methi) seeds, black peppercorns (kalimirch), coriander (dhania) seeds] | 10 mins | 3 mins | [South Indian Sambar, Mixer, South Indian Dinner] | Makes 0.5 cup (7 tbsp ) | South Indian | sambar masala recipe | sambar powder | sambar podi | with 12 amazing images. Sambar Masala is quick and easy to make and a must in every Indian kitchen if you love South Indian food. You can follow this easy recipe of how to make Sambar Masala at home as this is the base ingredient to make Sambar. If you love South Indian dishes like Idlis and dosas and prepare them frequently, then it is as important to learn to make Sambhar, which is the most sought after accompaniment for all these dishes and for that you need to know how to make Sambar Masala at home. It gets all the more easier if you have a stock of Sambar Masala ready in your shelf! So, here is how you can make authentic Sambar Masala, to quickly prepare a bowl of Sambhar any time you wish to. Also do try our Rasam Powder recipe and podi recipes. See detailed step by step photos of sambar masala recipe | sambar powder | sambar podi below. | [To make sambar masala, combine all the ingredients in a small non-stick pan and dry roast on a medium flame for 3 minutes, while stirring continuously., Transfer into a plate and allow the mixture to cool completely., Once cooled blend in a mixer to a smooth powder., Store the sambar masala in an air-tight container and use as required.] | [Energy, 5 cal, Protein, 0.3 g, Carbohydrates, 0.7 g, Fiber, 0.2 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 0.6 mg] | sambar-masala--how-to-make-sambhar-masala-1666r |
| rcp1557 | Sambar Recipe, South Indian Homemade Sambar Recipe | NA | NA | [toovar (arhar) dal, drumsticks (saijan ki phalli / saragavo), bottle gourd (doodhi / lauki) cubes, potato cubes, oil, mustard seeds ( rai / sarson), curry leaves (kadi patta), asafoetida (hing), chopped tomatoes, shallots (madras onions), tamarind (imli) pulp, sambar powder, chilli powder, turmeric powder (haldi), salt, chopped coriander (dhania)] | 15 mins | 20 mins | [South Indian, South Indian Sambar, Popular Dals from all over India, Indian Pressure Cooker, Boiled Indian recipes, Indian Party, Non-stick Pan] | 6Makes 6 servings | South Indian | sambar recipe | South Indian sambar recipe | homemade sambhar recipe | how to make sambar | with 20 amazing images. Sambar is a definite part of South Indian meals. Sometimes, they make Sambar even more than once a day – for breakfast and later for lunch or dinner. Sambar is made by boiling toovar dal and then adding raw vegetables, tamarind pulp and homemade sambar masala, simmered till vegetables are cooked in 15 minutes. South Indian homemade sambar is cooked not only by South Indians but all Indians. It so popular that you can get it anywhere in India. We have made South Indian homemade sambar recipe which is not not sweet. Restaurant style Sambar tends to be sweet through the addition of jaggery or sugar. A common way to have Sambar is with steamed rice, papadum and spicy mango pickle for lunch. Brimful of the goodness of toovar dal and assorted vegetables, it is nutritious everyday fare and is so versatile that Sambhar can be taken with rice, idli, dosa, vada, upma, and just about any Snacks. Aside from South Indian homemade sambar, try our Kerala Sambar and South Indian Radish Sambar recipes. Enjoy sambar recipe | South Indian sambar recipe | homemade sambhar recipe | how to make sambar | with step by step photos and video below. | [To make sambar, wash the toovar dal thoroughly and drain., Combine the washed dal and 2 cups of water in a pressure cooker and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Blend the dal using a hand blender till it is smooth and keep aside., Combine the drumsticks, bottle gourd and potatoes with 1 cup of water in a deep non-stick pan and cook on a medium flame for 4 to 5 minutes or till the vegetables are soft. Keep aside., Heat the oil in a deep non-stick pan and add the mustard seeds, curry leaves and asafoetida and sauté on a medium flame for a few seconds., Add the tomatoes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the cooked bottle gourd and drumstick, shallots, tamarind pulp, cooked dal, , salt, sambhar masala, chilli powder, turmeric powder, salt and ¾ cup of water, mix well and bring to boil and allow to cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the coriander, mix well and cook on a medium flame for 1 minute., Serve the sambar hot.] | [Energy, 143 cal, Protein, 5.2 g, Carbohydrates, 18.4 g, Fiber, 2.8 g, Fat, 5.4 g, Cholesterol, 0 mg, Sodium, 10.7 mg] | sambar-recipe-south-indian-homemade-sambar-recipe-1557r |
| rcp42181 | Sambar Rice, Sambar Sadam | Dinner | NA | [cooked rice (chawal), toovar (arhar) dal, oil, mustard seeds ( rai / sarson), curry leaves (kadi patta), asafoetida (hing), dry red chillies (pandi), carrot cubes, red pumpkin (bhopla / kaddu) cubes, shallots (madras onions), drumsticks (saijan ki phalli / saragavo), chopped tomatoes, salt, turmeric powder (haldi), tamarind (imli) pulp, chilli powder, chopped coriander (dhania), coriander (dhania) seeds, fenugreek (methi) seeds, urad dal (split black lentils), curry leaves (kadi patta), dry red chillies (pandi), grated coconut, chana dal (split bengal gram), cumin seeds (jeera), ghee, papad] | 15 mins | 48 mins | [South Indian Rice, South Indian Sambar, Tamil Nadu Food, One Meal Dinner, Onam recipes, Kerala Onam Sadya, Indian Party, Non-stick Pan] | 3Makes 3 servings | Kerala | sambar rice recipe | sambar sadam | Tamil Nadu sambar sadam | with 35 amazing images. sambar rice recipe is a combination of rice, sambar, vegetables and sambar sadam masala. A traditional one-dish meal from the kitchens of Tamil Nadu, the Sambar Rice is enjoyed so much by them that it is made on special occasions as well as lazy weekends! They need no reason or occasion to make Sambar Rice – if they feel like it, they make it, end of discussion! In fact, in many households, Sambar Rice accompanied by papad and a curry of crisp, shallow-fried potatoes is a taken-for-granted Sunday menu. With loads of veggies, a tongue-tickling spice paste and cooked dal, this rice dish is deeply satisfying. A dash of tamarind gives an exciting tang to this amazing dish. Lace the Sambar Rice generously with ghee, and serve it piping hot with crisp papad. You can also serve it with Curry Leaves Chutney Powder or Fried Coconut Chutney. Learn to make sambar rice recipe | sambar sadam | Tamil Nadu sambar sadam | with step by step photos below. | [Combine all the ingredients in a small non-stick pan and dry roast on a medium flame for 5 minutes., Cool and blend in a mixer along with ½ cup of water till smooth. Keep aside., To make sambar rice, combine the toovar dal, and 1½ cups of water in a pressure cooker, mix well and pressure cook for 4 whistles., Allow the steam to escape before opening the lid., Mix the dal well using a spoon. Keep aside., Heat the oil in a deep non-stick pan, add the mustard seeds, curry leaves, asafoetida and red chillies and sauté on a medium flame for a few seconds., Add the carrot, pumpkin, onions, drumstick, tomatoes and a little salt and sauté on a medium flame for 2 minutes., Add the turmeric powder, tamarind pulp and 2 cups of water, mix well and cover with a lid and cook on a medium flame for 12 minutes, while stirring occasionally., Add the cooked dal, prepared paste, rice, chilli powder and salt, mix well and cook on a medium flame for 6 to 8 minutes ,while stirring occasionally., Switch off the flame, add the coriander and mix well., Serve the sambar rice hot with ghee and papad.] | [Energy, 430 cal, Protein, 13.2 g, Carbohydrates, 72.9 g, Fiber, 6.7 g, Fat, 9.6 g, Cholesterol, 0 mg, Sodium, 26.5 mg] | sambar-rice-sambar-sadam-42181r |
| rcp3440 | Sambhaar | NA | Veg | [split mustard seeds (rai na kuria), chilli powder, turmeric powder (haldi), asafoetida (hing), mustard oil, salt] | 5 mins. | 0 mins | [Gujarati, Gujarati Kachumber / Chutneys / Achar, Pickles / Achar, No Cooking Veg Indian, Quick Pickles / Aachar] | 1Makes 1 cup. (14 tbsp ) | Gujarati | Sambhaar plays a versatile role in the preparation of many spicy pickles. It is a blend of split mustard seeds (rai na kuria), chilli powder, turmeric powder, asafoetida and salt. To make the sambhaar slightly moist, I have added mustard oil. This sambhaar is very handy when making instant pickles at home for lunch or dinner. My family enjoys the instant carrot pickle I serve them for lunch. Just about 15 minutes before lunch, I apply salt and a pinch turmeric powder to the carrots and keep them aside for some time after which I combine the carrots and the prepared sambhaar. This pickle is ready within 15 minutes and I serve this with hot phulkas for lunch. | [Mix together all the ingredients. Store in a glass jar and use as required.] | [Energy, 10 cal, Protein, 0 g, Carbohydrates, 0 g, Fiber, 0 g, Fat, 1.1 g, Cholesterol, 0 mg, Sodium, 387.6 mg] | sambhaar-3440r |
| rcp3578 | Sambhar | NA | Veg | [toovar (arhar) dal, onion, chopped, brinjals, cubed, drumstick (saijan ki phalli / saragavo),, potato, cubed, tomato, tamarind (imli) pulp, salt, whole dry kashmiri red chillies,, coriander (dhania) seeds, fenugreek (methi) seeds, toovar (arhar) dal, chana dal (split Bengal gram), urad dal (split black lentils), turmeric powder (haldi), asafoetida (hing), mustard seeds ( rai / sarson), curry leaves (kadi patta), asafoetida (hing), oil] | 20 mins. | 25 mins. | [South Indian Sambar, Popular Dals from all over India, Low Calorie Dals, Low Calorie Kadhis, Saute, Indian Pressure Cooker, Healthy Pressure Cooker, Pressure Cooker Vegetables] | 6Serves 6. | South Indian | The aromatic flavours of this traditional South Indian dish are truly irresistible. The speciality of this sambhar is that it is made with minimal oil and loads of vegetables which enhance its nutritive value. When served hot with Nutritious Stuffed Idlis, it makes a meal that is very hard to resist. Alternatively, relish this sambhar with steamed rice to make a wholesome meal. | [Roast all the ingredients in a non-stick pan for 4 to 5 minutes. Allow to cool completely., Grind to a fine paste in a blender using a little water. Keep aside., Clean and wash the toovar dal., Pressure cook the dal, onion, brinjals, drumstick and potato with 2 cups of water., Then add the tomato, tamarind pulp, sambhar masala paste, salt and 4 cups of water and bring to a boil., Prepare the tempering by heating the oil in a non-stick pan and frying the mustard seeds, curry leaves and asafoetida until the mustard seeds crackle., Add to the sambhar and simmer for 10 minutes., Serve hot.] | [Energy, 151 cal, Protein, 8.4 g, Carbohydrates, 25.9 g, Fiber, 5.1 g, Fat, 1.6 g, Cholesterol, 0 mg, Sodium, 15.5 mg] | sambhar-3578r |
| rcp33858 | Sambhariya Aloo ( Microwave Recipe ) | NA | NA | [potatoes, coconut, chopped coriander (dhania), sugar, chilli powder, asafoetida (hing), salt, oil] | 7 mins | 10 mins | [Microwave, Microwave] | 4Makes 4 servings | NA | I do not know whether to say that gujarat is at the heart of vegetarian cuisine, or whether vegetarian cuisine is at the heart of every gujarati. But the fact is that both are inseparable. Food being a very important part of gujarati culture, the variety therein is also immeasurably vast. Name any vegetable, and can find any number of dishes as you want. When it is the ever-popular potato in question, the argument is even more valid! the aroma that fills the environment when the potatoes cook in the juices of a coconut and coriander stuffing will make you hungry even if you have just had a three-course meal! it is amazing what simple spices can do to a dish. What’s more, this can be made in 10 minutes in the microwave, while it would need at least 25 minutes on gas. | [Wash the potatoes and make criss-cross slits on each potato taking care not to separate the segments., Transfer the potatoes to a microwave safe bowl and microwave on high for 5 minutes or till done. Keep aside., Combine all the remaining ingredients in a bowl and mix well to make a mixture., Stuff the potatoes evenly with the mixture., Arrange them in a shallow microwave safe dish and sprinkle a little oil and 1½ tbsp of water over it and microwave on high for 5 minutes., Serve immediately.] | [Not Given] | sambhariya-aloo--microwave-recipe--33858r |
| rcp594 | Sambhariyu Shaak ( Gujarati Recipe) | NA | Veg | [tendli (ivy gourd), baby potatoes, sweet potato (shakarkand), round brinjal cubes, oil, asafoetida (hing), coconut, chopped coriander (dhania), coriander-cumin seeds (dhania-jeera) powder, chilli powder, ginger-green chilli paste, sugar, turmeric powder (haldi), salt, besan (bengal gram flour)] | 20 mins | 10 mins | [Gujarati Shaak Sabzi, Semi-Dry Sabzis, Indian Pressure Cooker, Pressure Cooker Vegetables, Raksha - Bandhan, Mother's Day, Father's Day] | 3Makes 3 servings (3serving ) | Gujarati | sambhariyu shaak recipe | Gujarati stuffed mixed vegetables | sambhariya shaak | Gujarati bharelu shaak | sambhariyu shaak in pressure cooker is a traditional guajarati stuffed vegetable dish. Learn how to make Gujarati stuffed mixed vegetables. The highlight of this Gujarati bharelu shaak is its stuffing made with a combination of coconut, coriander and besan along with a host of spices. In this recipe we have used this stuffing to stuff only the tendli and brinjal, but if you wish you can stuff the potatoes as well. To make sambhariyu shaak, first make the stuffing. Combine grated coconut, coriander, coriander-cumin seeds powder, chilli powder, ginger-green chilli paste, sugar, turmeric powder, salt and besan and mix well. Then prepare the vegetables and temper the sabzi. Remove the ends of the tendli and the brinjals stalks. Make a vertical slit to the tendli and criss-cross slits to the brinjals. Stuff the tendli and brinjals with a little stuffing. Combine the stuffed tendli, stuffed brinjal, sweet potatoes, baby potatoes and the remaining stuffing in a deep bowl, mix well and keep aside. Heat the oil in a pressure cooker; add the asafoetida and sauté on a medium flame for a few seconds. Add the vegetable mixture and ¼ cup of water, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Serve hot. Gujarati stuffed mixed vegetables is one of the most preferred sabzi made for Sunday lunch in many households in Gujarat. While you can make stuffed aloo or stuffed bhindi solely, here’s an option with mixed vegetables which includes brinjal, baby potatoes, sweet potatoes and tendli. This dish can be customised to your liking by using any vegetables that you and your family prefer. However, the vegetables are to be selected carefully to make sure they look good and get cooked evenly. Pressure cooking is the easiest method to make this sambhariyu shaak in pressure cooker as it uses less oil, takes less time and cooks evenly. To believe it that it tastes just as the authentic shaak made on a slow flame in a kadhai, try it out! Tips for sambhariyu shaak. 1. Make sure that the slits in the tendli and brinjal only cover 50% of the vegetable length. Too deep slits might break open the vegetable while pressure cooking. 2. Make sure you add the besan in the filling to make the veggies dry. 3. Use of freshly grated coconut is highly recommended for the traditional taste. 4. Buy brinjals of small to medium size which will pair well with the rest of the veggies. 5. Make the stuffing first and then peel and prepare the vegetables as most of these vegetables turn black on exposure to air. Enjoy sambhariyu shaak recipe | Gujarati stuffed mixed vegetables | sambhariya shaak | Gujarati bharelu shaak | with step by step images. | [Remove the ends of the tendli and the brinjals stalks., Make a vertical slit to the tendli and criss-cross slits to the brinjals., Stuff the tendli and brinjals with a little stuffing., Combine the stuffed tendli, stuffed brinjal, sweet potatoes, baby potatoes and the remaining stuffing in a deep bowl, mix well and keep aside., Heat the oil in a pressure cooker; add the asafoetida and sauté on a medium flame for a few seconds., Add the vegetable mixture and ¼ cup of water, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Serve hot.] | [Energy, 417 cal, Protein, 4.7 g, Carbohydrates, 36.4 g, Fiber, 10 g, Fat, 28.2 g, Cholesterol, 0 mg, Sodium, 28.7 mg] | sambhariyu-shaak--gujarati-recipe-594r |
| rcp562 | Samosa ( Gujarati Recipe) | Snacks | NA | [whole wheat flour (gehun ka atta), salt, oil, whole wheat flour (gehun ka atta), chopped potatoes, crushed green peas, chopped cabbage, oil, chopped onions, ginger-green chilli paste, sugar, lemon juice, salt, chopped coriander (dhania), plain flour (maida), oil, green chutney] | 15 mins | 35 mins | [Gujarati Farsans, Comfort Foods, Indian Snacks for Entertaining, Deep-fried Indian Starters, Deep Fry, Raksha - Bandhan, Ganesh Chaturthi] | 18Makes 18 samosas (18 samosa ) | Gujarati | Gujarati samosa recipe | Gujarati style vegetable samosa | samosa recipe with samosa patti | with 47 amazing pictures Rainy day and wanting to eat something super tasty with a cup of tea? Gujarati style vegetable samosa is a go to dish! Samosa are a deep fried or baked Indian savoury snack with a filling, the filling is mostly potatoes, onions, lentins, green peas and now a days people have started innovating and experimenting with samosa and use noodles, pasta or even paneer as the stuffing. Samosa are a popular snack and appetizer. Samosas are from Punjab but we have our Gujarati style vegetable samosa, the recipe is a little complex yet worth it as it is extremely flavourful. We have made Gujarati style samosa covering with whole wheat flour instead of maida. Traditionally maida is used in making these Punjabi samosas. Further, the stuffing is made with first cooking the onions then adding the main ingredients like potatoes and green pease. Unlike other samosas, the Gujarati style vegetable samosa does not use boiled potatoes—here, raw potatoes are chopped and allowed to cook in oil and green peas and cooked. It would take 7-8 minutes for potatoes and green peas to cook once done we have added cabbage and ginger green chilli paste. We have also added sugar to give Gujarati samosa a twist. Further, we have added lemon juice. You can also add chat masala or amchur if you wish to. Lastly, some coriander for freshness. Thereafter, the prepared dough is used to make the patti’s for the samosa. The dough is divided equally and rolled in a thin roti then cooked on both sides not for more than 10 seconds both the side and then divided into 3 equal portions. Which would give us a patti, further the patti is folded into a cone which is stuffed with the aloo and green peas mixture sealed with maida slurry and deep fried. These gujarati style samosa are different in taste and size as compared to the traditional samosas. The size is usually smaller and these Gujarati style vegetable samosa are crispier. Samosas are my family’s favourite, we cant resist samosa at any given point of the day. You can even bake or air fry them. Have Gujarati samosa with green chutney and immediately serve them!! Enjoy Gujarati samosa recipe | Gujarati style vegetable samosa | samosa recipe with samosa patti | with detailed step by step photos below. | [Sieve the flour and salt together., Transfer it in a bowl, add the oil and knead into a soft dough using enough water. Keep aside., Heat the oil in a broad pan, add the onions and sauté on a medium flame till the onions turn golden brown in colour. Sprinkle a little water if required., Add the potatoes and green peas, mix well and cook on medium flame, till the potatoes are soft, while stirring at regular intervals. Sprinkle little water if required., Add the cabbage, ginger-green chilli paste, sugar, lemon juice and salt and mix well., Cover and cook on a slow flame for 5 minutes or till the vegetables are cooked., Remove from the flame, add the coriander and mix well., Cool slightly and divide the filling into 18 equal portions. Keep aside., Divide the dough into 6 equal portions., Roll out each portion into a very thin 200 mm. (8") diameter circle using a little wheat flour., Heat a non-stick tava (griddle) and cook each chapati on both sides for a few seconds., Divide each chapati into three long pieces and make a cone of each strip., Stuff a cone with a portion of the prepared filling., Seal the edges carefully with the help of the flour-water paste., Repeat the steps 5 ans 6 to make 17 more samosas., Heat the oil in kadhai and deep-fry a few samosasat a time on a medium flame till they turn crisp and golden brown in colour from all the sides., Drain the samosas on an absorbent paper and serve hot with green chutney] | [Energy, 91 cal, Protein, 1.4 g, Carbohydrates, 7.9 g, Fiber, 1.6 g, Fat, 6 g, Cholesterol, 0 mg, Sodium, 5.5 mg] | samosa--gujarati-recipe-562r |
| rcp42118 | Samosa Chaat, Quick Samosa Chaat | Snacks | NA | [punjabi samosas, whisked curds (dahi), salt, green chutney, sweet chutney, sev, chopped coriander (dhania)] | 10 mins | 0 mins | [Punjabi Swadisht Nashta, No Cook Indian, Indian Snacks for Entertaining, Evening Tea Snacks, Indian Birthday Party Snacks, Kitty Party Snacks, Monsoon Snacks, Evening Snacks] | 4Makes 4 plates | Punjabi | samosa chaat recipe | quick samosa chaat | Delhi street food samosa chaat | with 8 amazing images. Our samosa chaat recipe is a quick samosa chaat if you have samosas on hand or you can pickup some from a nearby store. Chole samosa chaat and samosa chaat are popular Delhi street food chaats. The samosa chaat is a quick veg snack, made by topping smashed samosas with curds and chutney. A fistful of sev and a little bit of coriander go a long way in boosting the taste and texture of this samosa chaat. If you can grab a few samosas from a nearby store, then this evening snack will make a pleasant surprise for the whole family! samosa chaat is totally awesome, and sure to make tea-time very special. You can also serve quick samosa chaat at parties because it is easy and quick to make. Delhi street food samosa chaat is best served immediately to ensure that the crispiness is not lost and the dish has not turned soft and soggy. Try your hand at making other chaat recipes like Moong Sprouts and Potato Salli Chaat or Paan ki Chaat. Learn to make samosa chaat recipe | quick samosa chaat | Delhi street food samosa chaat | with step by step photos and video below. | [To make samosa chaat, break a punjabi samosa into medium sized pieces in a serving plate., Top it with ¼ cup of curds, sprinkle a little salt, 1 tsp of green chutney and 2 tsp of sweet chutney evenly over it., Finally sprinkle 1 tbsp of sev and ½ tbsp of coriander evenly over it., Repeats steps 1 to 3 to make 3 more plates of samosa chaat., Serve the samosa chaat immediately.] | [Energy, 292 cal, Protein, 8.6 g, Carbohydrates, 29.8 g, Fiber, 2.8 g, Fat, 14.2 g, Cholesterol, 8 mg, Sodium, 21.5 mg] | samosa-chaat-quick-samosa-chaat-42118r |
| rcp40435 | Samosa Chips Sandwich | NA | NA | [bread, samosas, mayonnaise, chopped garlic (lehsun), capsicum strips, sliced onions, potato wafers, cheese slices, butter, chopped coriander (dhania), grated coconut, shredded spinach (palak), chopped garlic (lehsun), chopped green chillies, salt, lemon juice, water] | 20 mins | 0 mins | [Comfort Foods, Kitty Party, Kitty Party Sandwiches, Comfort Food Sandwiches, Burgers] | 2Makes 2 sandwiches. (2 sandwich ) | NA | samosa chips sandwich recipe | samosa sandwich | street style samosa chips sandwich | with 27 amazing images. samosa chips sandwich, neither a sandwich, nor a chaat, just what is this wondrous thing... is what you will wonder once you sink your teeth into this. It is a super delicious and unique sandwich recipe which is samosa sandwich. samosa chips sandwich recipe has samosa, crunchy veggies and crispy chips between bread slices layered with butter, garlic green chutney and mayonnaise. Samosa! Does this snack need any introduction? Originally one of Mumbai’s favourite roadside snacks, it is now so famous across the country that it is available in almost every bakery, restaurant and tea stall. While some enjoy it plain, we have smashed it a little and made a samosa sandwich which is again loved by all the generations of the family. If you can grab a few samosas from a nearby store, then this evening snack will make a pleasant surprise for the whole family! To make street style samosa chips sandwich even tastier, we have used homemade sandwich masala and garlic green chutney in the recipe. You are sure to enjoy the outburst of flavours in each mouthful of this crunchy, munchy and satiating samosa sandwich. Potato Tikki Sandwich is another filling and satisfying sandwich worth trying. Learn to make samosa chips sandwich recipe | samosa sandwich | street style samosa chips sandwich | with detailed step by step recipe photos and video below. | [Place 2 bread slices on a clean, dry surface., Apply 1 tsp butter and 1 tsp prepared green chutney on each bread slice., Apply 1 tbsp mayonnaise on one buttered-chutney bread slice., Place a samosa on the mayonnaise bread slice and flatten it slightly with your palm., Top it with 2 onion slices, 5 capsicum strips, a cheese slice, ¼ cup of chips and sandwich it using the other bread slice, with the buttered-chutney side facing downwards., Press it lightly and cut into 4 equal pieces., Repeat steps 1 to 6 to make one more samosa chips sandwich., Serve the samosa chips sandwich immediately.] | [Energy, 629 cal, Protein, 13.3 g, Carbohydrates, 50.3 g, Fiber, 4.6 g, Fat, 42.7 g, Cholesterol, 40 mg, Sodium, 520.8 mg] | samosa-chips-sandwich-40435r |
| rcp2830 | Samosa Kadhi Chaat | NA | NA | [plain flour (maida), ghee,, salt, potato, cubed and boiled, boiled green peas, capsicum, chopped, cumin seeds (jeera), asafoetida (hing), ginger-green chilli paste, dried mango powder (amchur), coriander-cumin seeds (dhania-jeera) powder, garam masala, oil, salt, oil, coconut milk, besan (Bengal gram flour), curds (dahi), cardamoms (elaichi), cloves (laung / lavang), cinnamon (dalchini), bayleaf (tejpatta), curry leaves (kadi patta), grated ginger (adrak), sliced red chillies, oil, salt, Khajur Imli ki Chutney, Green Chutney, chopped coriander (dhania), chopped spring onions, cherry tomatoes,] | 40 mins. | 30 mins. | [Chaat, Deep Fry, Holi recipes, Indian Party] | 6Serves 6. | Indian | Traditionally, samosas are served with chutney or chole, but this one which is a personal favourite of mine, is a bit different. I have experimented serving them with a coconut kadhi and to add some crunch to the dish, I have added chopped spring onions. This chaat is a meal in itself! The coconut kadhi uses coconut milk which is the liquid extracted with water from the coconut flesh. Coconut milk are now available in tetra packs at grocery stores, so you need not go through the effort of extracting it! | [Mix all the ingredients in a bowl and knead into a firm dough using water. Knead well., Divide the dough into 6 equal portions and roll each portion into 125 mm. x 50 mm. (5" x 2") oval. Keep aside., Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida and ginger-green chilli paste., Sauté for 1 minute and add the potato, green peas, capsicum, amchur, coriander-cumin seed powder, garam masala and salt., Mix well and mash lightly., Remove from the fire, cool, divide into 12 equal portions and keep aside., Divide each samosa covering oval into 2 halves., Make a cone from each part and stuff with the filling., Seal the edges carefully usign a little water. Repeat with the remaining oval halves and filling to make 11 more samosas., Deep fry in hot oil on a slow flame till golden brown in colour. Keep aside., Add the gram flour to the curds, mix well and keep aside., Heat the oil in a pan and add the cardamoms, cloves, cinnamon, bay leaf and curry leaves., When the curry leaves splutter, add the ginger and red chilli and stir for a few seconds., Add the coconut milk and 1 cup of water and bring to a boil, while stirring continuously., Add the gram flour-curds mixture and salt and mix well. Simmer on a slow flame till the kadhi thickens while stirring constantly. Keep aside., Place the hot samosas in a serving bowl and spoon the hot kadhi over them., Top with the khajur imli ki chutney and green chutney., Garnish with the coriander, spring onions and cherry tomatoes., Serve hot.] | [Energy, 235 cal, Protein, 4.3 g, Carbohydrates, 18.5 g, Fiber, 2.2 g, Fat, 15.3 g, Cholesterol, 4 mg, Sodium, 12 mg] | samosa-kadhi-chaat-2830r |
| rcp7519 | Samosa Kadhi Chaat ( Jain Recipe) | NA | NA | [plain flour (maida), raw banana, boiled green peas, cumin seeds (jeera), asafoetida (hing), green chilli paste, dried mango powder (amchur), garam masala, chopped coriander (dhania), ghee, oil, salt, oil, coconut milk, cornflour water, curds (dahi), cardamoms, cloves (laung / lavang), cinnamon (dalchini), bayleaf (tejpatta), curry leaves (kadi patta), chopped green chillies, oil, salt, khajur imli ki chutney, green chutney, chopped coriander (dhania)] | 40 mins | 30 mins | [Jain Naashta, Deep Fry] | 6Makes 6 servings | Jain | Hot samosas topped with an innovative coconut kadhi, khajur imli ki chutney and green chutney. This spicy chaat is an any-timer, perfect for rainy evenings as well as hot summer afternoons. | [Mix the plain flour, ghee and salt in a bowl and knead into a firm dough using water., Divide the dough into 3 equal portions and roll each portion into 125 mm. X 50 mm. (5" x 2") ovals. Keep aside., Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida and green chilli paste., Sauté for 1 minute and add the bananas, green peas, dried mango powder, garam masala, coriander and salt., Mix well and mash lightly., Remove from the fire, cool, divide into 6 equal portions and keep aside., Divide each samosa covering ovals into 2 halves., Make a cone from each part and stuff with the filling., Seal the edges carefully using a little water. Repeat with the remaining oval halves and filling to make 5 more samosas., Deep fry in hot oil on a slow flame till golden brown in colour. Keep aside., Add the corn flour mixture to the curds, mix well and keep aside., Heat the oil in a pan and add the cardamoms, cloves, cinnamon, bay leaf and curry leaves., When the curry leaves splutter, add the green chillies and stir for a few seconds., Add the coconut milk and 1 cup of water and bring to a boil, while stirring continuously., Add the corn flour-curds mixture and salt and mix well. Simmer on a slow flame till the kadhi thickens while stirring constantly. Keep aside., Place the hot samosas in a serving bowl and spoon the hot kadhi over them., Top with the khajur imli ki chutney and green chutney., Serve hot garnished with coriander.] | [Energy, 414 cal, Protein, 5.4 g, Carbohydrates, 20.9 g, Fiber, 7.1 g, Fat, 33.7 g, Cholesterol, 0 mg, Vitamin A, 223.1 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.8 mg, Vitamin C, 9.6 mg, Folic Acid, 16.6 mcg, Calcium, 67.5 mg, Iron, 3.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 11.4 mg, Potassium, 107.8 mg, Zinc, 0.1 mg] | samosa-kadhi-chaat--jain-recipe-7519r |
| rcp22652 | Samosa Kadhi Chaat ( Recipe Using Left Overs) | NA | Veg | [samosas, coconut milk (nariyal ka doodh), besan (bengal gram flour), curds (dahi), oil, cardamom (elaichi), clove (laung / lavang), cinnamon (dalchini), curry leaves (kadi patta), fresh red chillies, salt, green chutney, sweet chutney, chopped coriander (dhania)] | 5 mins | 12 mins | [Indian Veg Recipes, Sabzis with Gravies] | 2Makes 2 plates | Indian | samosa kadhi chaat recipe | kadhi samosa chaat | samosa kadhi chaat with leftover samosas | with amazing 22 images. Traditionally, samosas are served with chutney or chole, but this samosa kadhi chaat recipe which is a personal favourite of mine, is a bit different. I have experimented serving kadhi samosa chaat with a coconut kadhi and to add some crunch to the dish, i have added chopped spring onions. This samosa kadhi chaat is a meal in itself! If you have samosas on hand try this recipe and I can bet you will definitely love it. The samosa kadhi chaat is a quick veg snack, made by topping smashed samosas with coconut kadhi and chutney. A little bit of coriander go a long way in boosting the taste and texture of this samosa kadhi chaat. This samosa kadhi chaat is totally irresistible. Hot samosas topped with an innovative coconut kadhi, khajur imli ki chutney and green chutney. This spicy samosa kadhi chaat is an any-timer, perfect for rainy evenings as well as hot summer afternoons. The coconut kadhi uses coconut milk which is the liquid extracted with water from the coconut flesh. Coconut milk is now available in tetrapacks at grocery stores, so you need not go through the effort of extracting it! You can also use nylon sev for garnishing. Coconut kadhi uses basic and minimum of ingredients and can be prepared in a jiffy. If you can grab a few samosas from a nearby store, then this evening snack will make a pleasant surprise for the whole family! Kadhi samosa chaat is totally awesome, and sure to make tea-time very special. You can also serve quick kadhi samosa chaat at parties because it is easy and quick to make. Learn to make samosa kadhi chaat recipe | kadhi samosa chaat | samosa kadhi chaat with leftover samosas | with detailed step by step photos below. | [Heat the oil in a kadhai and add the cardamom, clove, cinnamon and sauté for a few seconds., Add the curry leaves and red chillies and sauté on a medium flame for a few more seconds., Add the coconut milk, prepared curds-besan mixture and 1 cup of water, mix well and bring to boil, while stirring continuously., Add the salt, mix well and boil for few more minutes., To make samosa kadhi chaat, break 1 samosa into small pieces and place them in a deep dish or bowl., Pour ½ of the prepared kadhi evenly over it., Spread 2 tsp of green chutney and 2 tsp sweet of chutney over it., Finally sprinkle 1 tbsp of coriander evenly over it., Repeat with the remaining ingredients to make 1 more plate., Serve samosa kadhi chaat immediately.] | [Energy, 726 cal, Protein, 11.1 g, Carbohydrates, 56.4 g, Fiber, 15.2 g, Fat, 55.1 g, Cholesterol, 0 mg, Vitamin A, 636.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.2 mg, Vitamin B3, 1.4 mg, Vitamin C, 13.3 mg, Folic Acid, 32.7 mcg, Calcium, 197.4 mg, Iron, 3.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 26.8 mg, Potassium, 201.7 mg, Zinc, 0.3 mg] | samosa-kadhi-chaat--recipe-using-left-overs-22652r |
| rcp37441 | Samosa Or How To Make Samosa Recipe | Snacks | NA | [plain flour (maida), ghee, carom seeds (ajwain), salt, boiled and peeled potato cubes, boiled green peas, oil, cumin seeds (jeera), asafoetida (hing), ginger-green chilli paste, garam masala, dried mango powder (amchur), coriander (dhania) seeds, salt, chopped coriander (dhania), oil, green chutney] | 15 mins | 25 mins | [Punjabi Swadisht Nashta, Comfort Foods, Deep-fried Indian Starters, Evening Tea Snacks, Diwali, Raksha - Bandhan, Teachers Day] | 4Makes 4 samosas (4 samosa ) | Punjabi | samosa recipe | Mumbai street style samosa | veg samosa | authentic samosa | with 24 amazing images. Samosa! Does this snack need any introduction? Originally one of Mumbai’s favourite roadside snacks, Mumbai street style samosa is now so famous across the country that it is available in almost every bakery, restaurant and tea stall. While some enjoy it plain, others like to smash it and top it with sauces or make a chaat out of it. Have it the way you like it, but here is how to make the perfect, authentic Samosa. While it is possible to make quicker versions with readymade patty sheets, this samosa recipe is about how to make it from scratch including the ajwain flavoured dough and the scrumptious potato stuffing! Notes and tips on Mumbai roadside samosa recipe. 1. Do not hesitate to use large amount of fat as it provides the samosa with that perfect crispy texture on the outside and avoids the formation of air bubbles on the outer covering. 2.The oil should not be very hot or smoky hot, or else the Mumbai street style samosa will get cooked from the outside immediately and not from the inside. Use the Mumbai street style samosa to to whip up a variety of dishes like Burmese Samosa Curry Soup Samosa Chips Sandwich, Samosa Kadhi Chaat and Chole Samosa Chaat. Also do try other variants of the samosa like Spicy Rice Samosa, Poha and Sprouted Vatana Samosa, Pyaz Ke Samose, Chinese Samosa, and Paneer Samosa. Learn to make samosa recipe | Mumbai street style samosa | veg samosa | authentic samosa | with detailed step by step photos and video below. | [To make the samosa dough, combine all the ingredients in a bowl and knead into a stiff dough using enough water. Cover the dough with a dish or a wet muslin cloth and keep aside for 10 to 15 minutes., To make the samosa stuffing, heat the oil in a non-stick pan and add the cumin seeds., When the seeds crackle, add the asafoetida and ginger-green chilli paste and sauté on a medium flame for a few seconds., Add the potatoes and green peas, mix well and cook on a medium flame for 2 to 3 minutes. Mash lightly using the back of the spoon., Add the garam masala, dry mango powder, coriander seeds and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Add the coriander, mix well and cook on a medium flame for another 1 minute, while stirring continuously., Divide the stuffing into 4 equal portions and keep aside., Knead the dough well till smooth and elastic and divide the dough into 2 equal portions., Roll out a portion of the dough into 150 mm. X 75 mm. (6" x 3") diameter oval., Cut the oval horizontally into 2 equal portions using a knife., Take a portion and join the edges to make a cone., Stuff the cone with a portion of the stuffing and apply little water on the edges to seal it., Repeat with the remaining dough and stuffing to make 3 more samosas., Heat the oil in a kadhai and deep-fry the samosas on a medium flame till they turn golden brown in colour from both the sides. Drain the samosas on absorbent paper., Serve the samosas hot with green chutney.] | [Energy, 142 cal, Protein, 2.1 g, Carbohydrates, 12.4 g, Fiber, 1.3 g, Fat, 9.4 g, Cholesterol, 0 mg, Sodium, 4.1 mg] | samosa-or-how-to-make-samosa-recipe-37441r |
| rcp33394 | Samosa Pav ( Mumbai Roadside Recipes ) | NA | Veg | [plain flour (maida), ghee, carom seeds (ajwain), salt, oil, cumin seeds (jeera), asafoetida (hing), ginger-green chilli paste, potatoes , boiled , peeled and cut into cubes, hara vatana (dried green peas), boiled green peas, coriander (dhania) seeds, dried mango powder (amchur), garam masala, chopped coriander (dhania), salt, oil, laddi pavs, meetha chutney, teekha chutney, sukha garlic (lehsun) ka chutney, green chillies] | 25 mins | 15 mins | [Mumbai Street Food, Saute, Deep Fry, Kadai Veg] | 4Makes 4 samosa pav | NA | Samosa pav, an equally popular brother of the famous vada pav! deep-fried samosas with a spicy potato and peas filling are sandwiched between laddi pav flavoured with chutneys. It has now become savvy to grill the samosa pav a little and serve it hot. The crisp outer crust of the samosa entices the diner to have one more, and perhaps even one more! | [Combine all the ingredients in a bowl and knead into a semi stiff dough using enough water. Cover the dough with a wet muslin cloth and keep aside for 5 minutes., Knead again till smooth and elastic and divide the dough into 2 equal portions. Cover with a wet muslin cloth and keep aside., Heat the oil in a deep pan or kadhai and add the cumin seeds., When the seeds crackle, add the asafoetida and ginger-green chilli paste and sauté on a medium flame for a few seconds., Add the potatoes, vatana / green peas, coriander seeds, dry mango powder, garam masala, coriander and salt, mix well and cook on a medium flame for a minute, while stirring continuously., Remove from the flame, mash lightly using the back of a spoon and divide the stuffing into 4 equal portions. Keep aside., Roll out a portion of the dough into 150 mm. X 75 mm. (6" x 3") diameter oval., Cut the oval horizontally into 2 equal portions using a knife., Take a portion and join the edges to make a cone, stuff each cone with a portion of the stuffing and apply little water on the edges and fold to seal it., Repeat with the remaining dough and stuffing to make 3 more samosas., Heat the oil in a kadhai, and deep-fry the samosas on a medium flame till they turn golden brown in colour. Drain on absorbent paper. Keep aside., Slit a pav horizontally, apply meetha chutney, teekha chutney and sukha lehsun ka chutney (as per your taste) on the inner sides of the pav and stuff with a hot samosa., Repeat with the remaining ingredients to make 3 more samosa pavs. Serve immediately with fried green chillies.] | [Energy, 76 cal, Protein, 1.2 g, Carbohydrates, 8 g, Fiber, 0.1 g, Fat, 4.4 g, Cholesterol, 0 mg, Sodium, 1.4 mg] | samosa-pav--mumbai-roadside-recipes--33394r |
| rcp2552 | Sandwich House | Snacks | NA | [bread, tomato ketchup, butter, shredded lettuce, shredded lettuce, green chutney, salt, grated beetroot, mayonnaise, salt, grated carrot, cheese spread, dried mixed herbs, salt] | 20 mins | 0 mins | [Indian Snacks for Entertaining, Children's Day, Indian Birthday Party, High Tea Party, Quick Snacks / Quick Starters] | 2Makes 2 sandwich house (2 sandwich house ) | Indian | A multi-layered sandwich arranged like a house with a dainty roof, the Sandwich House is a multi-faceted treat that has a delightful appearance and an even more interesting flavour and texture! The carrot mixture, beetroot mixture and lettuce mixture that occupy this house of bread complement each other. Each layer is perked up with herbs, spreads and seasonings that enhance the flavour and aroma of this snack. Serve the Sandwich House immediately on preparation before the vegetable mixtures get watery, and while the lettuce is still crisp and juicy. Planning a birthday party for your kid? To make it extra special check out our recipes for birthday parties , the perfect menu planner. | [Divide the lettuce mixture, beetroot mixture and carrot mixture into 2 equal portions and keep aside., Remove the crust from all the bread slices and discard it., Butter 5 bread slices and keep aside., From the 5 buttered bread slices, place 3 bread slices on a clean, dry surface and spread 1 tsp of tomato ketchup evenly over it. Keep the remaining 2 buttered bread slices aside., Place the other bread slice over it with the buttered-ketchup side facing upwards and spread a portion of the beetroot mixture evenly over it., Put the third bread slice on top with the buttered-ketchup side facing upwards and finally spread a portion of the carrot mixture evenly over it., Cover it with the fourth bread slice with the buttered side facing downwards and press it lightly., Take the fifth buttered bread slice and cut it diagonally., Place both the diagonally cut pieces over the sandwich on 2 opposite sides forming a roof top for the house as shown in the image below., Seal it from all the four sides using a toothpick., Repeat steps 3 to 11 to make one more sandwich house., Just before serving, spread ½ cup of the lettuce evenly on the serving plate and place the sandwich house over it. Serve immediately.] | [Energy, 491 cal, Protein, 14.1 g, Carbohydrates, 72.6 g, Fiber, 2.3 g, Fat, 17.8 g, Cholesterol, 33.5 mg, Sodium, 591.5 mg] | sandwich-house-2552r |
| rcp40571 | Sandwich Ice Cream | NA | NA | [chopped dark chocolate, marie biscuits, vanilla ice-cream, beaten whipped cream, strawberries, sprinklers] | 15 mins | 1 mins | [Chocolate Dessert, Desserts for Entertaining, Indian Birthday Party, Indian Birthday Party Kids, Foods to cook in December, Indian Winter Sabzis, Foods to cook in January] | 5Makes 5 servings (5serving ) | Indian | Delicious chocolate-coated biscuits are sandwiched with vanilla ice-cream, to make a treat that is equally irresistible for kids and adults! The Sandwich Ice-Cream is then decorated with whole strawberries and cream, which looks quite pretty, like dear Santa’s cap. This decoration is ideal for Christmas time, and also tastes fab because the tanginess of strawberries combines superbly with the dark chocolate flavour. You may also serve the Sandwich Ice-Cream without these toppings. | [Remove the stem of the strawberries and discard them. Keep the strawberries aside., Place a sheet of aluminium foil on a clean, dry surface or a plate. Keep aside., For the chocolate sauce, melt the chocolate in a microwave safe bowl on high for 30 seconds and mix well., Put one marie biscuit in the chocolate sauce and with the help of 2 forks cover the entire marie biscuit with melted chocolate and place it on an aluminium foil., Repeat step 4 to make 9 more chocolaty biscuits., Refrigerate for 30 minutes., Take 1 chocolaty biscuit, place a scoop of vanilla ice-cream and sandwich it using another chocolaty biscuit and press it gently., Repeat step 7 to make 4 more sandwich ice-creams., Place the sandwich ice-cream on clean, dry surface and make a swirl of whipped cream on it using a piping bag fitted with a star nozzle., Place the strawberries on each sandwich with the pointed side facing upwards to make it look like a santa cap and press it lightly., Top each strawberry with a drop of whipped cream using a piping bag fitted with a star nozzle. Arrange a few sprinklers on top of the whipped cream., Serve immediately., The whipped cream remaining after using can be stored in the freezer in an air-tight container and used later as required.] | [Energy, 313 cal, Protein, 5.2 g, Carbohydrates, 34 g, Fiber, 0 g, Fat, 19.7 g, Cholesterol, 0 mg, Sodium, 7 mg] | sandwich-ice-cream-40571r |
| rcp33419 | Sandwich Masala ( Mumbai Roadside Recipes ) | NA | NA | [cumin seeds (jeera), cloves (laung / lavang), cinnamon (dalchini), black peppercorns (kalimirch), fennel seeds (saunf), star anise (chakri phool), black salt (sanchal), rock salt (sendha namak), dried mango powder (amchur)] | 5 mins | 3 mins | [Mumbai Street Food, Indian Party, Mixer, Tava] | Makes 0.5 cup | Indian | sandwich masala recipe | Indian sandwich masala | street style sandwich masala | with 14 amazing images. sandwich masala is a spice mix made with different Indian spices which is then used to perk up the flavour of the very famous dish that is sandwich, it adds in a unique flavour to the sandwich! Sandwiches are universally loved by everyone and are super quick to make, add this to your sandwich and make it even tastier. Our desi sandwiches – like Vegetable Sandwich, Vegetable Grill Sandwich, Masala Toast – is scrumptious and chatpata due to the presence of Mumbai style sandwich masalas. Fit to have steaming hot on a rainy day, or wrapped up for gobbling on-the-move, it is a handy delight, which everybody loves. What makes this snack so special is the Indian sandwich masala, which we show you how to make in this recipe. When making this sandwich masala, you must take care to grind the powder a second time after adding rock salt and sanchal, because these are usually lumpy and unless you grind it again you will not get a fine powder. It is also important to add a generous amount of salts and amchur as shown here in order to get the intense flavour. Though sandwich masala is readily available in markets making it at home is much better than the store bought ones as we have not added any preservatives and coloring agents. Learn to make sandwich masala recipe |Indian sandwich masala | street style sandwich masala | with detailed step by step recipe photos and video below. | [To make sandwich masala, heat a broad non-stick pan, add the cumin seeds, cloves, cinnamon, black peppercorns, fennel seeds and star anaise and dry roast on a slow flame for 2 to 3 minutes. Keep aside to cool., Once cooled, blend in a mixer to a fine powder., Transfer the powder into a bowl, add the black salt, rock salt and dried mango powder and blend in a mixer till smooth., Use the sandwich masala as required.] | [Not Given] | sandwich-masala--mumbai-roadside-recipes--33419r |
| rcp723 | Sangria | NA | NA | [black grapes, sugar, orange juice, lemonade, chilled, apple, sliced, orange, segmented] | A few min. | 0 mins | [Cocktails, Valentines Day Indian recipes, Western Party, Cocktail Party] | 10Serves 10. | Indian | Trade its roots to the Mediterranean. A soothing, wine-red cocktail. Only it's non-alcoholic. | [Slice the grapes, mix them with the sugar and keep overnight., Next day, extract the grape juice using a muslin cloth., Combine all the ingredients except lemonade., While serving, mix the lemonade., Serve immediately.] | [Energy, 114 cal, Protein, 1.1 g, Carbohydrates, 26.8 g, Fiber, 1.9 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 5.9 mg] | sangria-723r |
| rcp5003 | Sangria (C &M) | NA | NA | [red wine (Vin Ballet), Goa Port Wine, Tequila, Cointreau (or any orange flavoured liquor), red grape juice, chopped mixed fruits] | | 0 mins | [Cocktails] | 2Makes about 2½ litres. | NA | Sangria comes from the Spanish word sangre, meaning blood from the colour. In Spain and the surrounding area, it is drunk at many festivals with great theatrical drama - poured directly into the mouth from a long spouted jug! The art lies in being able to drink the Sangria from varying heights without spilling any! It has now become a very well known drink, cool and packed with fruit. Ideally, Sangria needs to sit for a full day before it is served, to ensure a smooth and mellow taste. If a day is not possible, give it an absolute minimum of two hours to sit. Doubling or tripling the recipe is fine, but you'll have to switch to a large punch bowl in place of the pitcher. | [Mix all of these together in a jug and keep refrigerated, till you are ready to serve.] | [Energy, 504 cal, Protein, 3.6 g, Carbohydrates, 108.4 g, Fiber, 9.1 g, Fat, 2 g, Cholesterol, 0.6 mg, Sodium, 51.7 mg] | sangria-c-m-5003r |
| rcp42082 | Sannas Recipe, Goan Steamed Rice Bread | BreakFast | NA | [rice (chawal), instant dry yeast, sugar, grated coconut, salt] | 10 mins | 30 mins | [Breakfast Idlis / Dosas / Uttapam, Indian Steamed Snacks, Steamer, 4 Ingredient Breakfast] | 10Makes 10 sannas | Indian | Sannas, a famous Goan delicacy, is a steamed rice cake that has a soft texture and pleasant flavour. The unique batter, made of rice, coconut and yeast, yields an amazing rice cake with a lovely taste. Traditionally, toddy is used for fermenting this, but we have used yeast instead as it is easily available and acceptable to all. You can enjoy it for lunch or dinner with any spicy Curry of your choice. You can consider serving it with Potatoes in Goanese Gravy or Bread Kofta Curry . | [Clean, wash and soak the rice in a deep bowl overnight in enough water. Next day drain the water completely using a strainer. Keep aside., Combine the yeast, ½ tbsp sugar and 3 tbsp warm water in a deep bowl, mix well and cover it with a lid and keep aside for 15 minutes., Combine the soaked rice, coconut, remaining 1½ tbsp of sugar and 1¼ cups of water in a mixer and blend it till smooth., Transfer the mixture into a deep bowl, add the yeast sugar mixture and salt and mix well., Cover it with a lid and keep aside for 2 hours for fermenting., Once fermented, mix well., Place 7 greased sanna moulds or small steel vati and pour the batter till ¾ of the moulds and steam in a steamer on a medium flame for 10 to 12 minutes., Cool slightly, loosen the edges with the knife and demould it., Repeat steps 7 and 8 to make 7 more sannas., Serve hot with a curry of your choice.] | [Energy, 156 cal, Protein, 2.5 g, Carbohydrates, 29.2 g, Fiber, 2.3 g, Fat, 3.3 g, Cholesterol, 0 mg, Sodium, 3.7 mg] | sannas-recipe-goan-steamed-rice-bread-42082r |
| rcp42138 | Sanwa Dosa, Varai Dosa for Vrat Upvas | Snacks | NA | [sanwa millet (sama), boiled potatoes, cumin seeds (jeera), chopped coriander (dhania), chopped green chillies, rock salt (sendha namak), oil, peanut curd chutney] | 20 mins | 45 mins | [Gujarati Faral, Faraal, Maharashtrian Upvas (Fasting), Maharashtrian Breakfast, Breakfast Idlis / Dosas / Uttapam, Evening Tea Snacks, Janmashtami, Ekadashi Recipes, Ekadasi] | 12Makes 12 dosas | Gujarati | sanwa dosa recipe | crispy varai dosa for Navratri | barnyard millet dosa | upvas dosa | vrat fasting recipe | with 28 amazing images. sanwa dosa recipe | crispy varai dosa for Navratri | barnyard millet dosa | upvas dosa | vrat fasting recipe is a yummy treat which can be enjoyed during the fasting festivals. Learn how to make crispy varai dosa. To make sanwa dosa, clean, wash and soak the sanwa millet for 6 hours or overnight in enough water and drain well. Combine the soaked sanwa, potatoes and ¾ cup of water in a mixer and blend it till smooth. Transfer the mixture into a deep bowl, add 1¾ cups of water, cumin seeds, coriander, green chillies and rock salt and mix well. Heat a non-stick tava (griddle) till red hot, sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth. Grease the tava (griddle), with a little oil and pour 1/3 cup (approx. 5 tbsp) of the batter on it and tilt the tava (griddle), in a circular motion to make a round dosa. Cover with a lid and cook on a medium flame for 1 minute. Remove the lid add 1 tsp of oil over it and on the sides and cook on a medium flame for 2 to 3 minutes, or till it is crisp from all the sides. Fold the dosa into a semi-circle. Repeat with the remaining batter to make 11 more dosas. Serve immediately with peanut curd chutney. Barnyard millet dosa is a crispy, flavour-packed dosa just like the Rava Dosa, one of South India’s most famous snacks. Once cooked, it is difficult to differentiate between Sanwa Dosa and Rava Dosa! This is good because you get the same taste with a better grain, and also it can be had on fasting days. Though sanwa and sago combination is quite famous to make upvas dosa , here we have used an innovative batter of sanwa millet and boiled potatoes, perked up with cumin seeds and green chillies. Next what comes to your mind is sambar which is served in most South Indian restaurants with dosa. Do not despair, we have farali sambar as an accompaniment to crispy varai dosa for Navratri. This together makes a completely satiating vrat fasting meal. However, it is often served with peanut curd chutney too! Tips for sanwa dosa. 1. The batter for the dosa has to be smooth and free of lumps on blending. 2. This dosa batter is thin and it will spread on its own by tilting the pan. There is no need to spread the batter with a ladle. 3. Since this dosa is for fasting, we have used rock salt. But if you wish, you can replace it with table salt. 4. While cooking the Sanwa Dosa, make sure you cook it on a medium-low flame till it is crisp. Do not remove it while soft or increase the flame to high, because that will ruin the texture of the dosa. 5. Like most dosa, this too has to be served immediately. Enjoy sanwa dosa recipe | crispy varai dosa for Navratri | barnyard millet dosa | upvas dosa | vrat fasting recipe | with step by step photos. | [To make sanwa dosa, clean, wash and soak the samwa millet for 6 hours or overnight in enough water and drain well., Combine the soaked sanwa, potatoes and ¾ cup of water in a mixer and blend it till smooth., Transfer the mixture into a deep bowl, add 1¾ cups of water, cumin seeds, coriander, green chillies and rock salt and mix well., Heat a non-stick tava (griddle) till red hot, sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth., Grease the tava (griddle), with a little oil and pour 1/3 cup (approx. 5 tbsp) of the batter on it and tilt the tava (griddle), in a circular motion to make a round dosa., Cover with a lid and cook on a medium flame for 1 minute., Remove the lid add 1 tsp of oil over it and on the sides and cook on a medium flame for 2 to 3 minutes, or till it is crisp from all the sides., Fold the dosa into a semi-circle., Repeat with the remaining batter to make 11 more dosas., Serve the sanwa dosa immediately with peanut curd chutney.] | [Energy, 85 cal, Protein, 0.8 g, Carbohydrates, 8.6 g, Fiber, 1.2 g, Fat, 5.3 g, Cholesterol, 0 mg, Sodium, 0.7 mg] | sanwa-dosa-varai-dosa-for-vrat-upvas-42138r |
| rcp32802 | Saragva ni Kadhi ( Know Your Green Leafy Vegetables) | NA | NA | [curds (dahi), besan (Bengal gram flour), salt, oil, cumin seeds (jeera), cloves (laung / lavang), curry leaves (kadi patta), green chilli, slit, chopped ginger (adrak), blanched chopped spinach (palak) leaves, drumstick leaves (saragva bhaji), asafoetida (hing), salt] | 15 mins | 15 mins | [Saute, Deep Pan] | 4Makes 4 servings | NA | A variation of the traditional kadhi, this combines well with steamed rice, papad and pickles to make a wholesome, filling meal. | [Combine the curds, besan, salt and 1½ cups of water together in a bowl and mix well ensuring no lumps remain, keep aside., Heat the oil in a deep pan and add the cumin seeds., When the seeds crackle, add the cloves, curry leaves and green chilli and sauté on a medium flame for a minute., Add the ginger, spinach and drumstick leaves, mix well and sauté on a medium flame for 2 minutes., Add the curds mixture, asafoetida and salt, mix well and simmer for 10 minutes, while stirring continuously. Serve hot with steamed rice.] | [Not Given] | saragva-ni-kadhi--know-your-green-leafy-vegetables-32802r |
| rcp32800 | Sarson ka Saag, Punjabi Sarson Ka Saag Recipe | Lunch | NA | [chopped mustard leaves (sarson ke patte), chopped spinach (palak), chopped green chillies, oil, cumin seeds (jeera), chopped garlic (lehsun), chopped ginger (adrak), chopped onions, asafoetida (hing), turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, salt, makai ki roti] | 25 mins | 11 mins | [Punjabi Sabzis, Traditional Indian Sabzis, Saute, Indian Party, Mixer, Pan, Lunch Sabzi] | 4Makes 4 servings | Punjabi | Punjabi sarson ka saag recipe | sarson ka saag recipe | healthy sarson da saag | with amazing 29 images. Sarson ka saag recipe is a traditional Punjabi sabzi made with mustard leaves and spinach. Sarson ka saag is also popularly known as sarson da saag in Northern India and is served with makki ki roti. Here, we have used palak leaves but you can also use bathua or radish leaves. sarson ka saag is a spicy bright green Punjabi curry. Punjabi sarson ka saag is mostly made and relished in winters as mustard leaves are easily available during winters. Sarson ka saag is best enjoyed in winters as quality of the ingredients is better when in season. When not in season, make use of canned mustard greens. Sarson da saag is lightly flavored and the greens are what shine and add to the taste. To get the perfect authentic taste, you need to be patient as this recipe to be on the mark needs perfection. Yet the cooking part is quick and easy only the preparation time is time consuming. All you need to do is clean the leaves, chop and blanch them. Make sure you immediately drain and transfer them to ice-cold water so that we do not lose out on the color of the vegetables and the color is retained. To make Punjabi sarson ka saag recipe blend mustard leaves and spinach to a course mixture with green chillies. Further, heat ghee in a deep non-stick pan. You can use makhan or butter If you wish to. Add garlic ginger and onions to it. Sarson ka saag is mild in flavor and no complicated ingredients are added to the Punjabi sabzi. Next, add the course palak sarsaon mixture and add Indian spices turmeric, red chili powder and coriander powder, cook for few minutes and the super delicious Punjabi sarson ka saag is ready to be relished! Do not pressure cook the leaves as you may lose the color of the leaves and they may turn black. See why we think this is a healthy sarson da saag recipe? Mustard leaves are the storehouse of many phyto-nutrients that have health promotional and disease prevention properties. Mustards are very low in calories and fats. However, its dark-green leaves contain a very good amount of fiber that helps control cholesterol level by interfering with its absorption in the gut. Mustard leaves in Punjabi sarson ka saag have a unique flavour that is mildly bitter but quite pleasing to the palate. In order to decrease the bitterness, the mustard leaves are first cooked in boiling water with the spinach before being blended and sautéed with flavourful ingredients like garlic and onions. A dash of spice powders add more zing to this delicious Punjabi sarson ka saag, making it a treat to the taste buds. Serve this delicious Sarson ka Saag with Makki ki Roti and a dallop of butter or makhan topped over it, to make a satiating North Indian meal. One can also have Sarson ka Saag with butter garlic naan. Enjoy Punjabi sarson ka saag recipe | sarson ka saag recipe | healthy sarson da saag | with detailed step by step recipe photos below. | [To make sarson ka saag, boil enough water in a deep non-stick pan, add the mustard leaves, spinach and green chillies, mix well and cook on a high flame for 4 to 5 minutes, while stirring occasionally., Strain using a strainer and drain well., Refresh it twice in enough cold water immediately and drain well again. Keep aside for 2 to 3 minutes to cool slightly., Blend in a mixer to a coarse mixture using ½ cup of water. Keep aside., Heat the oil in a non-stick kadhai and add the cumin seeds., When the seeds crackle, add the garlic, ginger and asafoetida and sauté on a medium flame for 30 seconds., Add the onions and again sauté on a medium flame for 1 to 2 minutes., Add the mustard leaves-spinach mixture, turmeric powder, chilli powder, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve the sarson ka saag hot with makai ki roti.] | [Energy, 64 cal, Protein, 1.9 g, Carbohydrates, 4.3 g, Fiber, 2.2 g, Fat, 4.4 g, Cholesterol, 0 mg, Sodium, 50.7 mg] | sarson-ka-saag-punjabi-sarson-ka-saag-recipe-32800r |
| rcp40501 | Satpadi Roti | NA | NA | [whole wheat flour (gehun ka atta), ghee, salt, whole wheat flour (gehun ka atta), oil, raw mango pickle, gatte ki subzi] | 5 mins | 20 mins | [Indian Rotis, Indian Party, Tava] | 10Makes 10 rotis (10 roti ) | Indian | Satpadi Roti is a traditional Gujarati Roti made with seven grains and a wide assortment of spices and flavouring ingredients. Here is a quick-fix version of this sumptuous roti, which has the same satisfying feel and homely taste. Based on a method adopted by caterers to make large quantities of this tasty roti for weddings, this recipe uses crushed mango pickle to flavour hearty whole wheat Satpadi Rotis. It is so easy that you can now enjoy this wonderful treat whenever you feel like, with tasty gatte ki subzi. | [Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water. Cover with a lid and keep aside for 10 minutes., Divide the dough into 10 equal portions., Roll 5 portions of the dough, one by one, into a 200 mm. (7") diameter circle using a little whole wheat flour for rolling., Place a rolled portion on a clean, dry surface, spread 1 tsp of the mango pickle mixture evenly over it and place another rolled portion over it., Repeat step 4 to make 3 more layers., Roll it up tightly from one end to the other and cut into 5 equal portions., Flatten each portion in between your palms, one by one, and again roll them into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the rotis one by one using a little oil, till golden brown spots appear on both the sides., Repeat steps 3 to 8 to make 5 more rotis., Serve hot with gatte ki subzi., The outer hard covering of the mango seed which is usually the part of the pickle should be discarded and not blended.] | [Energy, 124 cal, Protein, 3.1 g, Carbohydrates, 18.9 g, Fiber, 3.2 g, Fat, 4.4 g, Cholesterol, 0 mg, Sodium, 72.7 mg] | satpadi-roti-40501r |
| rcp36982 | Sauce Boats, Cucumber Boats ( Vegetable Carvings) | NA | Veg | [green cucumber cucumber, bitter gourd (karela), lemons, carrot, chopping board, satay sticks, knife, toothpicks] | 20 mins | 0 mins | [Cooking Basics, Side Dishes, No Cooking Veg Indian, High Tea Party] | 2Makes 2 boats | Indian | Redefine the art of serving chutneys, sauce with the help of these cucumber sailors. Your friends would be dipping for more! | [Peel a thin layer from one side of the cucumber using a knife and keep aside., Place the cucumber on a chopping board with the peeled side facing downwards. Peel another thin layer from the top, keeping one side of the peel intact., Fasten the open side of the peel to the cucumber with a satay stick., Attach the peel that you have set aside on top of this peel and press gently. Cut a small triangle from the carrot and attach it on the top of this second peel to make a flag of the boat., After making the 'sail', scoop out the insides of the cucumber to create a hollow space. Keep aside., Draw eyes, nose, mouth and moustaches on one side of the lemon with the black marker pen., Place the bitter gourd on a chopping board and cut a small piece from one end, using a knife., Attach the bitter gourd piece (hat) on the top of lemon (face) of the sailor, using a toothpick., Attach the lemon (sailor) onto the opposite side of the flag using another toothpick., Take another carrot triangle and attach it to one end of a toothpick., Insert the other end of the cucumber just below the lemon (sailor) to look like an oar.] | [Not Given] | sauce-boats-cucumber-boats--vegetable-carvings-36982r |
| rcp4933 | Saunf Sherbet ( Microwave Recipe) | NA | NA | [fennel seeds (saunf), sugar] | 5 mins | 8 mins | [Mughlai Drinks, Indian Drinks / Sharbats, Squash / Syrups, Microwave, Microwave, Fresh Juices] | 4Makes 3 to 5 glasses | Indian | A delicious cooling drink for summers which helps keep dehydration at bay. | [Blend the fennel seeds and sugar to a fine powder., Combine this powder with 1 cup water in a microwave safe bowl and microwave on high for 8 minutes stirring twice in between., Keep aside for about 10 minutes., Cool completely and stain through a sieve., Store refrigerated in an air-tight container., When you wish to serve, take 3 to 4 tablespoons of this mixture in a glass and top it with water and ice., Serve immediately.] | [Energy, 93 cal, Protein, 0 g, Carbohydrates, 23.1 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | saunf-sherbet--microwave-recipe-4933r |
| rcp43087 | Saunfwala Laccha Paratha | Dinner | NA | [whole wheat flour (gehun ka atta), jowar (white millet) flour, turmeric powder (haldi), fennel seeds (saunf), cumin seeds (jeera), chopped coriander (dhania), salt, ghee, oil] | 5 mins | 16 mins | [Parathas, Indian Party, Non-stick Pan, Indian Travel Food Paratha, Lunch Paratha, Rotis for dinner, Indian breads for dinner] | 4Makes 4 parathas | Indian | saunfwala laccha paratha recipe | healthy fennel lachha paratha | layered saunf paratha | with 29 amazing images. saunfwala laccha paratha is a delightful variation of the classic laccha paratha, introducing the distinctive and aromatic flavor of fennel seeds (saunf). Learn how to make saunfwala laccha paratha recipe | healthy fennel lachha paratha | layered saunf parathaecipe | healthy fennel lachha paratha | layered saunf paratha | laccha paratha is a layered Indian flatbread that is flaky and delicious. The addition of saunf (fennel seeds) brings a unique flavor to this layered saunf paratha. This unique twist adds a subtle sweetness and a refreshing herbal note to the flaky, layered texture of the paratha. The aromatic fennel seeds, combined with the artful layering of the paratha, create a mesmerizing bread that you’ll crave over and over again. Whether enjoyed with a hearty vegetable curry, or just a dollop of yogurt, this healthy fennel lachha paratha will take you on a delightful journey through the flavors of India. Whether served for breakfast, lunch, or dinner, this layered saunf paratha is sure to become a flavorful favorite. pro tips to make saunfwala laccha paratha: 1. Sprinkle the parathas with sesame seeds before cooking them. This will add a bit of crunch and flavor. 2. Instead of oil you can use ghee for cooking parathas for the richer flavour. 3. For the spice you can add little chili flakes in the dough to make this recipe. Enjoy saunfwala laccha paratha recipe | healthy fennel lachha paratha | layered saunf paratha | with detailed step by step photos. | [To make saunfwala laccha paratha, dry roast the fennel seeds and cumin seeds on a slow flame for 2 minutes until aromatic., Remove in a plate and cool it. Grind it into a coarse powder in a mortar and pestle and keep aside., In a big bowl, combine wheat flour, jowar flour, prepared fennel powder, turmeric, coriander salt to taste, and ¾ cup water., Knead into a soft dough. Divide the dough into 4 equal portions., Take a portion of the dough and roll it into a 9 inch (225 mm) roti using little whole wheat flour, apply ¼ tsp ghee evenly over the roti., Cut the roti vertically into thin strips. Roll the strips together, then twist and make a swiss roll., Now roll into a 7 inch slightly thick paratha using little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook each paratha on both the sides, using 1/4 tsp little oil, till brown spots appear on both the sides., Repeat steps 5 to 8 to make 3 more parathas., Serve saunfwala laccha paratha immediately.] | [Energy, 155 cal, Protein, 4.6 g, Carbohydrates, 28 g, Fiber, 4.4 g, Fat, 3.2 g, Cholesterol, 0 mg, Sodium, 7.8 mg] | saunfwala-laccha-paratha-43087r |
| rcp1790 | Sauteed Spinach | NA | Veg | [spinach, onion, chopped, garlic, chopped, nutmeg (jaiphal) powder, butter, salt pepper to taste] | 10 minutes. | 10 minutes. | [Leafy Vegetable Sabzis] | 4Serves 4. | NA | Spinach sauteed with onions, garlic and nutmeg. | [Clean and shred the spinach., Heat the butter in a pan, add the onion and garlic and saute till the onion pieces turn translucent., Add the spinach and stir fry till it gets cooked., Then add the nutmeg, salt and pepper and mix well., Serve hot.] | [Not Given] | sauteed-spinach-1790r |
| rcp525 | Savoury Baskets, Aloo and Green Peas Stuffed Tarts | Snacks | NA | [plain flour (maida), oil, salt, plain flour (maida), oil, boiled and peeled potato cubes, boiled green peas, oil, cumin seeds (jeera), chopped ginger (adrak), chopped green chillies, garam masala, chilli powder, chopped coriander (dhania), dried mango powder (amchur), salt] | 15 mins | 35 mins | [Indian Snacks for Entertaining, Deep Fry, Indian Party, Cocktail Party, Deep Pan] | 30Makes 30 stuffed baskets | Indian | This fabulous starter will earn you endless accolades at the next party you host. It has a charming appearance, which will tempt every one to pick a piece, while its incomparable flavour will exceed all expectations! Plain flour baskets are shaped with tart moulds and deep-fried till crisp. These baskets are then packed with a savoury mixture of potatoes and green peas flavoured with spice powders, ginger, green chillies and other ingredients. You can deep-fry around four tarts at a time. Prepare as many as required in advance, and store it in an airtight container. So, before serving the Savoury Baskets, you just need to prepare the stuffing, place it into the baskets and serve. | [Combine the plain flour, hot oil and salt in a deep bowl and knead into a semi-stiff dough by using enough water., Divide the dough into 4 equal portions., Roll out a portion of the dough into a 200 mm. (8”) diameter circle using a little plain flour for rolling., With help of a 75 mm. (3”) cookie cutter or a sharp vaati cut into roundels. Keep making circles till the dough is over. You will get 30 circles in all., Place a circle in an aluminium tart mould and press it from all the sides to get the shape of a mould., Prick all over with the help of a fork., Heat the oil in a deep non-stick pan, put the tart mould in it and deep-fry till it turns golden brown in colour and leaves the aluminum mould., Carefully remove the tart mould using a tong., Repeat steps 5 to 8 to make 29 more baskets., Cool and store in an air-tight container., Heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the ginger and green chillies and sauté on a medium flame for few seconds., Add all the remaining ingredients, mix well and cook on a medium flame for 2 to 3 minutes, while mashing it coarsely using a potato masher. Keep aside to cool slightly., Fill each basket with approx. 1 tbsp of the prepared stuffing and serve immediately.] | [Energy, 43 cal, Protein, 1 g, Carbohydrates, 6 g, Fiber, 0.4 g, Fat, 1.7 g, Cholesterol, 0 mg, Vitamin A, 34.6 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 1.6 mg, Folic Acid, 1.4 mcg, Calcium, 2.9 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1.6 mg, Potassium, 25.6 mg, Zinc, 0.1 mg] | savoury-baskets-aloo-and-green-peas-stuffed-tarts-525r |
| rcp37754 | Savoury Peas Parathas ( Parathas ) | Snacks | NA | [plain flour (maida), asafoetida (hing), dried mango powder (amchur), oil, salt, green peas, nigella seeds (kalonji), aniseeds, green chillies, grated ginger (adrak), chopped coriander (dhania), plain flour (maida), ghee] | 10 mins | 10 mins | [All-in-one Parathas, Tava, Quick Snacks / Quick Starters, Snack Recipes for Kids] | 6Makes 6 parathas | NA | People coming over for high-tea? these savory parathas in a smaller size will make an ideal snack. Peas and spices are pureed and mixed into a stiff dough and flattened into small parathas and cooked. They taste fabulous as is, with no accompaniment. Go ahead and indulge! | [Heat the oil, add the asafoetida and the paste and sauté for 1 minute., Add the amchur powder and salt and for sauté 1 more minute., Cool the mixture. Add the flour and make a smooth, soft dough using water., Divide into 6 equal portions, roll each portion into small parathas using plain flour for dusting., Cook on a tava (griddle) on both sides using ghee/ oil till brown spots appear on the surface.] | [Energy, 159 cal, Protein, 4.1 g, Carbohydrates, 18.2 g, Fiber, 2.6 g, Fat, 7.7 g, Cholesterol, 0 mg, Vitamin A, 130.9 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.4 mg, Vitamin C, 3.3 mg, Folic Acid, 2.6 mcg, Calcium, 11 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 4.3 mg, Potassium, 48.2 mg, Zinc, 0.1 mg] | savoury-peas-parathas--parathas--37754r |
| rcp33393 | Schezuan Chopsuey Dosa, Mumbai Roadside Schezwan Dosa Recipe | Dinner | Veg | [schezwan sauce, boiled noodles, butter, chopped onions, shredded cabbage, carrot juliennes, capsicum juliennes, tomato ketchup, red chilli sauce, salt, chopped spring onion greens, dosa batter, melted butter, coconut chutney, sambhar] | 15 mins | 20 mins | [South Indian, Different Types of Dosa, South Indian Breakfast, Mumbai Street Food, Evening Tea Snacks, One Dish Vegetarian Meals, One Meal Dinner] | 4Makes 4 dosas | South Indian | Schezwan chopsuey dosa | noodle dosa | spring dosa | Street-style Schezwan noodle dosa | with amazing 20 images Mumbai is a melting point of cultures, and this Schezwan chopsuey dosa is a perfect example of that vibrancy! Schezwan chopsuey dosa falls under the category of Indo-Chinese recipes, a very popular Mumbai Street Food and also has made to the menu of many Indian restaurant. Indian dosa and Chinese noodles together is a bliss in Schezwan chopsuey dosa!! Dosa and noodles are two dishes which are universally loved by everyone. Vegetables add a nice crunch to the Street-style Schezwan noodle dosa and the sauces used for making the noodles are taste enhancers! I usually make this noodle dosa recipe at home when longing for something different then the everyday menu! You can have it along chutney sambhar or even schezwan sauce. If you have left over noodles, this is a perfect recipe to go to! Some people also refer to it as spring dosa! Take the typical potato stuffing out of the Masala Dosa and replace it with a tongue-tickling Schezuan Chopsuey, and there you have a unique Schezwan chopsuey dosa snack that is both filling and tasty. With noodles and colourful veggies, this dosa's stuffing is quite sumptuous too! Learn to make Schezwan chopsuey dosa | noodle dosa | spring dosa | Street-style Schezwan noodle dosa | with detailed step by step recipe photos and video below. | [Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes., Add the cabbage, carrot and capsicum and sauté on a medium flame for 2 more minutes., Add the tomato ketchup, chilli sauce, schezuan sauce and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the noodles and spring onion greens, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Divide it into 4 equal portions and keep aside., Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth., Pour a ladleful of the batter on the tava (griddle) and spread in a circular motion to make a 200 mm. (8”) diameter circle., Spread a little butter over it and cook on a medium flame till it turns slightly crisp and golden brown in colour., Place one portion of the schezuan chopsuey in a row in the centre and fold it over from both the sides., Repeat steps 1 to 4 to make 3 more schezwan chopsuey dosas., Serve the schezwan chopsuey dosa immediately with coconut chutney and sambhar.] | [Not Given] | schezuan-chopsuey-dosa-mumbai-roadside-schezwan-dosa--recipe-33393r |
| rcp41376 | Schezuan Fries Hot Dog Sandwich | Snacks | Veg | [potato fingers, oil, oil, chopped spring onions, garlic (lehsun) paste, sliced capsicum, schezuan sauce, tomato ketchup, salt, hot dog rolls, melted butter, mayonnaise] | 20 mins | 25 mins | [Indian Snacks for Entertaining, Sandwich Recipes, Evening Tea Snacks, One Dish Vegetarian Meals, Raksha - Bandhan, Thanksgiving, Chinese Party] | 3Makes 3 sandwiches | Indian | Deep-fried potato fingers, sautéed with crunchy veggies and tangy sauces makes a yummy filling for hot dog rolls. A dash of mayonnaise adds to the zesty flavour of the filling and makes the sandwich a bit creamy too, balancing the texture very well. Loaded with potatoes and veggies, this multi-flavoured Schezuan Fries Hot Dog Sandwich is filling enough to have as a meal. A bowl of your favourite soup will make a fitting accompaniment to this filling sandwich. | [Heat the oil for deep-frying in a deep non-stick pan, add the potato fingers and deep-fry, a few at a time, on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside., Heat the oil in a broad non-stick pan, add the spring onions and garlic paste and sauté on a medium flame for 1 minute., Add the capsicum and sauté on a medium flame for 1 minute., Add the schezuan sauce, tomato ketchup and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the potato fries, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside., Divide the mixture into 3 equal portions. Keep aside., Cut each hot dog roll horizontally into 2 equal halves., Place all the hot dog roll halves on a clean, dry surface. Apply a little melted butter on both the sides of each halve., Heat a non-stick tava (griddle) and cook all the hot dog roll halves on it till they turn light brown in colour from both the sides., Place both the halves of hot dog roll on a clean, dry surface. Apply 1 tbsp of mayonnaise on each halve., Put a portion of the schezuan fries evenly over the lower halve of the hot dog roll. Cover with the upper halve of the hot dog roll with the mayonnaise side facing downwards and press it lightly., Repeat steps 4 and 5 to make 2 more schezuan fries hot dog sandwiches., Serve immediately.] | [Energy, 685 cal, Protein, 8.1 g, Carbohydrates, 70.8 g, Fiber, 2.1 g, Fat, 43.6 g, Cholesterol, 0 mg, Vitamin A, 545.3 mcg, Vitamin B1, 0.3 mg, Vitamin B2, 0.1 mg, Vitamin B3, 2.1 mg, Vitamin C, 30.7 mg, Folic Acid, 19.5 mcg, Calcium, 42.1 mg, Iron, 1.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 438.6 mg, Potassium, 314.9 mg, Zinc, 0.6 mg] | schezuan-fries-hot-dog-sandwich-41376r |
| rcp8634 | Schezuan Noodles | NA | Veg | [boiled Noodles, whole dry kashmiri red chillies,, shredded cabbage, sliced coloured capsicum, diagonally cut french beans, parboiled, chopped celery, Chilli Sauce, tomato ketchup, oil, salt] | 10 mins. | 5 mins. | [Jain International, Chinese Vegetable, Chinese Party, Quick Noodles, Quick Stir-Fries] | 4Serves 4. | Jain | Authentic Chinese recipe, in a Jain-compatible form! Tasty and easy to make, it combines the best of both worlds. | [Heat the oil in a wok or frying pan over a high flame. Add the dry red chillies and stir-fry for a few seconds over a high flame., Add the cabbage, capsicum, french beans and celery and stir-fry over a high flame for 2 minutes., Add the noodles, chilli sauce, tomato sauce and salt, mix well and stir-fry for 1 minute. Serve hot.] | [Not Given] | schezuan-noodles-8634r |
| rcp4980 | Schezuan Style Paneer and Bean Sprouts | Snacks | NA | [schezuan sauce, paneer (cottage cheese) cubes, bean sprouts, oil, chopped garlic (lehsun), chopped ginger (adrak), chopped celery, chopped onions, red chilli paste, salt, shredded spinach (palak)] | 25 mins | 5 mins | [Chinese Party, Deep Pan, Quick Snacks / Quick Starters] | 3Makes 3 servings | Chinese | What better way to start a meal than with a snazzy assortment of your favourite ingredients? Behold how cottage cheese, bean sprouts and spinach tango with peppy ingredients like Schezuan sauce, onions and celery to form a tongue-tickling starter, which guarantees to throw your taste buds into a frenzy. Just make sure that the Schezuan Style Paneer and Bean Sprouts is served immediately upon preparation in order to enjoy that amazing crispness, which is so characteristic of stir-fried foods. | [Heat the oil in a deep non-stick pan, add the garlic, ginger, celery and onions and sauté on a high flame for 1 to 2 minutes., Add chilli paste, schezuan sauce and salt and sauté on a high flame for 1 minute., Add the spinach and 2 tbsp of water, mix well and cook on a high flame for 1 minute, while stirring continuously., Add the bean sprouts and paneer, mix gently and cook on a high flame for 1 minute, while stirring continuously., Serve immediately.] | [Energy, 225 cal, Protein, 8 g, Carbohydrates, 11.6 g, Fiber, 3.5 g, Fat, 16.4 g, Cholesterol, 0.1 mg, Vitamin A, 973.1 mcg, Vitamin B1, -0.2 mg, Vitamin B2, -0.4 mg, Vitamin B3, -0.1 mg, Vitamin C, 62.6 mg, Folic Acid, 13.6 mcg, Calcium, 280.6 mg, Iron, 1.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 8.5 mg, Potassium, 132.6 mg, Zinc, 0.4 mg] | schezuan-style-paneer-and-bean-sprouts-4980r |
| rcp4191 | Schezuan Style Stir Fried Vegetables | NA | Veg | [cabbage cubes, sliced spring onions whites, pak choi, parboiled baby corn, parboiled broccoli florets, blanched snow peas, capsicum wedges, sliced zucchini, schezuan sauce, cornflour, oil, whole dry kashmiri red chillies, sugar, salt] | 20 mins | 7 mins | [Chinese Stir Fry Vegetables, Chinese Vegetable, Indian Stir Fry, Stir-fry, Kadai Veg, Quick Stir-Fries] | 4Makes 4 servings | Indian | Quick and easy, but typically Chinese, the Schezuan Style Stir-Fried Vegetables features an assortment of crunchy veggies ranging from baby corn and broccoli to cabbage and spring onions, stir-fried with Schezuan sauce and red chillies, and thickened with cornflour. One thing to note here is that the cabbage is cut into cubes and not shredded, so that it cooks uniformly with the other veggies. | [Combine the cornflour and ½ cup of water in a bowl, mix well and keep aside., Heat the oil in a deep non-stick pan, add the dry red chillies and cabbage with ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes or till the water evaporates, while stirring occasionally., Add the spring onion whites and pak choi, mix well and cook on a medium flame for 1 minute, while stirring continuously., Add all the remaining vegetables and schezuan sauce, mix well and cook on a medium flame for another 1 minute, while stirring occasionally., Add the cornflour-water mixture, sugar and salt, mix well and cook on a medium flame for 2 more minutes, while stirring occasionally., Serve immediately.] | [Energy, 79 cal, Protein, 2 g, Carbohydrates, 10.1 g, Fiber, 1.9 g, Fat, 4 g, Cholesterol, 0 mg, Vitamin A, 393.1 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.5 mg, Vitamin C, 47.9 mg, Folic Acid, 24.7 mcg, Calcium, 24.5 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 4.4 mg, Potassium, 134.7 mg, Zinc, 0.3 mg] | schezuan-style-stir-fried-vegetables-4191r |
| rcp33123 | Schezuan Style Stir- Fried Vegetables ( Chinese Cooking ) | NA | Veg | [oil, whole dry kashmiri red chillies, schezuan peppers (triphal), cabbage cubes, spring onion whites, baby corn, broccoli florets, snow peas, capsicum, sliced zucchini, schezuan sauce, sugar, salt, cornflour] | 20 mins | 10 mins | [Chinese Vegetable, Stir-fry] | 4Makes 4 serves | Chinese | Schezuan or sichuan essentially means spice, being derived from sichuan pepper, a condiment known for his spice quotient. This is probably the reason why the indian palate takes on so well to spicy schezuan food. Stir-fried vegetables are delightful to taste when cooked in this style. Fresh mixed vegetables cooked together with schezuan sauce and red chilies make this a perfect accompaniment to plain noodles or simple steamed rice. You can use a combination of vegetables and adjust the sauce if you don’t want it too hot. Enjoy the super taste! | [Heat the oil in a wok / kadhai on a high flame till it smokes., Add the red chillies, schezuan peppercorns, cabbage and ¼ cup of water, mix well and cook on a high flame till the water evaporates and the cabbage is tender., Add the spring onion whites and sauté on a medium flame for a minute, while stirring continuously., Add the baby corn, broccoli, snow peas, capsicum, zucchini, schezuan sauce, sugar and salt, toss well and cook on a high flame for another 2 minutes, while stirring continuously., Add the cornflour mixture, mix well and simmer till the sauce thickens. Serve hot.] | [Energy, 54 cal, Protein, 1.8 g, Carbohydrates, 6.1 g, Fiber, 1.9 g, Fat, 2.8 g, Cholesterol, 0 mg, Vitamin A, 468.1 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.6 mg, Vitamin C, 63.1 mg, Folic Acid, 30 mcg, Calcium, 32 mg, Iron, 1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 3.8 mg, Potassium, 131.4 mg, Zinc, 0.2 mg] | schezuan-style-stir--fried-vegetables--chinese-cooking--33123r |
| rcp33781 | Schezuan Style Stir-fried Vegetables ( Diabetic Recipe ) | NA | Veg | [oil, whole dry kashmiri red chillies, cabbage cubes, spring onion whites, pak choi, baby corn, broccoli florets , blanched, snow peas , each cut into 2 and blanched, medium capsicum , cut into wedges, sliced zucchini, schezuan sauce, sugar, salt, cornflour water] | 20 mins | 15 mins | [Chinese Stir Fry Vegetables, Chinese Vegetable, International Curries, Diabetic Sabzis, Diabetic International Recipes] | 4Makes 4 servings | Chinese | Popular as it might be, I am sure you must be striking off Schezuan-style stir-fries from your personal menu as it is most often laden with oodles of oil. This one is made with just 2 tsp of oil and uses loads of veggies, making it not just visually-appealing but also strikingly tasty and spicy! Select vegetables that are easily available, and do not worry if you do not find a veggie or two. Vegetables like broccoli, capsicum and snow peas contain vitamin C, antioxidants and immune-boosters that fight infections. To retain all of it, ensure that you do not overcook the veggies. Relish this luscious dish with plain cooked kodri or cooked whole wheat noodles . | [Heat the oil in a wok or non-stick kadhai, add the red chillies, cabbage and ¼ cup of water, mix well and cook till the water evaporates and the cabbage is tender., Add the spring onion whites and pakchoi and sauté over a medium flame for a minute, while stirring continuously., Add the baby corn, broccoli, snow peas, capsicum, zucchini, schezuan sauce, sugar and salt, toss well and cook over a high flame for 2 minutes, while stirring continuously., Add the cornflour paste, mix well and simmer till the sauce thickens., Serve hot., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 71 cal, Protein, 2.5 g, Carbohydrates, 7.3 g, Fiber, 2.3 g, Fat, 3.9 g, Cholesterol, 0 mg, Sodium, 31.9 mg] | schezuan-style-stir-fried-vegetables--diabetic-recipe--33781r |
| rcp41767 | Schezwan and Spring Onion Butter, Schezuan and Spring Onion Butter | NA | Veg | [schezuan sauce, chopped garlic (lehsun), chopped spring onion greens, soft butter] | 10 mins | 0 mins | [Side Dishes, Sandwich Recipes, Indian Rolls, Veg Roll, Indian Dips / Sauces, Indian Butter, High Tea Party] | Makes 0.50 cup (7 tbsp ) | Indian | Transform simple soft butter into a sprightly, tongue-tickling treat! This Schezwan and Spring Onion Butter combines the mellow flavour and lusciousness of butter with the peppy taste of Schezwan sauce and the spicy crunch of spring onions. It is a wonderful addition to pastas, noodles and rice. It can also be used as a spread for Sandwiches and rolls. Store the Schezwan and Spring Onion Butter in the refrigerator when not in use, so you can keep it for around 15 days. Also try these recipes Pasta or Sundried Tomato Loaf . | [Combine all the ingredients in a deep bowl and mix well., Transfer the flavoured butter onto a 300mm. (12") x 250mm. (10") butter paper and roll it tightly towards the other end to form a cylindrical roll., Twist both the ends of the roll and refrigerate for at least 30 minutes., Spread a little butter on toasted bread slices and serve immediately or store refrigerated and use as required.] | [Energy, 96 cal, Protein, 0.1 g, Carbohydrates, 0.4 g, Fiber, 0.1 g, Fat, 10.5 g, Cholesterol, 30.4 mg, Sodium, 100.4 mg] | schezwan-and-spring-onion-butter-schezuan-and-spring-onion-butter-41767r |
| rcp42603 | Schezwan Cheese Balls | Snacks | NA | [grated processed cheese, schezwan sauce, chopped spring onions whites greens, chopped garlic (lehsun), plain flour (maida), rice flour (chawal ka atta), dry red chilli flakes (paprika), salt, oil, tomato ketchup] | 10 mins | 20 mins | [Chinese Starters, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Raksha - Bandhan, Christmas, Chinese Party] | 28Makes 28 balls | Indian | Schezwan cheese balls recipe | Indo Chinese Schezwan balls | Chinese snacks in India | Indian party starter | with 26 amazing images. Schezwan cheese balls recipe | Indo Chinese Schezwan balls | Chinese snacks in India | Indian party starter is a flavour filles starter to please kids and adults alike. Learn how to make Chinese schezwan balls. To make schezwan cheese balls, combine all the ingredients in a deep bowl and mix very well with your hands. Divide the mixture into 28 equal portions and roll each portion into a ball. Heat the oil in a deep non-stick pan, deep-fry a few balls at a time till they turn golden-brown in colour from all the sides and drain on an absorbent paper. Serve immediately with tomato ketchup. Quick and easy Indo Chinese Schezwan balls are guaranteed to tease your taste buds! These spicy cheese balls are resplendent with the pungent taste of Schezwan sauce and the crunch of spring onions. Deep-fried to perfection, this Indian party starter have a gooey cheesy core that warms the palate. You can enjoy this as an evening tea snack on a rainy day, just like pakoras, or you can serve it as an accompaniment for Chinese dishes. This Chinese snacks in India also great to serve as a starter, or as a snack at cocktail parties. Try other awesome Schezwan recipes like the Schezwan Noodle Frankie or Schezwan Cheese Dosa. Tips for Schezwan cheese balls. 1. You can buy readymade Schezwan sauce or make Schezwan sauce at home. 2. We have added 1 tbsp of Schezwan sauce. If you want a spicier starter, add 1 more tbsp of Schezwan sauce. Then you may have to adjust the thickness of the mixture by adding ½ tbsp of extra maida. 3. Grating the cheese makes it easier to mix. Remember not to remove the cheese too much in advance from the refrigerator. It might turn soft and make grating difficult. 4. Dry red chilli flakes can be replaced with finely chopped green chillies. 5. Cheese already has salt, so ensure not to add too much salt. 6. Apply little pressure while making them, else they might break. 7. To ensure that the Schezwan balls do not break while deep-frying, you can shape them into balls and refrigerate for 15 minutes. Remove and deep fry. Enjoy Schezwan cheese balls recipe | Indo Chinese Schezwan balls | Chinese snacks in India | Indian party starter | with step by step photos. | [To make schezwan cheese balls, combine all the ingredients in a deep bowl and mix very well with your hands., Divide the mixture into 28 equal portions and roll each portion into a ball., Heat the oil in a deep non-stick pan, deep-fry a few balls at a time till they turn golden-brown in colour from all the sides and drain on an absorbent paper., Serve the schezwan cheese balls immediately with tomato ketchup.] | [Energy, 15 cal, Protein, 0.8 g, Carbohydrates, 1 g, Fiber, 0 g, Fat, 0.8 g, Cholesterol, 2.9 mg, Sodium, 35.7 mg] | schezwan-cheese-balls-42603r |
| rcp40856 | Schezwan Cheese Dosa | Dinner | NA | [dosa batter, melted butter, schezwan sauce, grated processed cheese] | 5 mins | 15 mins | [South Indian, Different Types of Dosa, South Indian Breakfast, Indian Snacks for Entertaining, Evening Tea Snacks, One Meal Dinner, Tava] | 4Makes 4 dosas | South Indian | An all-time favourite South Indian dish is touched by a bit of Oriental magic, to get an enchanting snack! Buttery, golden dosas are laced with Schezwan sauce and topped with cheese to get a crispy treat with a gooey, tongue-tickling filling. Ensure that you serve the Schezwan Cheese Dosa hot and fresh, before the gooey molten cheese gets chewy. Kids will love these unusual dosa variants - Palak Cheese Dosa , Dosa Lasagne , Schezuan Chopsuey Dosa , Chocolate Dosa , Chese Dosa and Schezuan Chopsuey Dosa . | [Heat a non-stick tava (griddle), sprinkle a little water and wipe it off gently using a muslin cloth., Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle., Smear little melted butter over it and along the edges and cook on medium flame till the dosa turns light brown in colour., Put 1½ tsp of schezuan sauce and spread it evenly. Put ¼ cup of cheese over it and spread it evenly, cook it on a medium flame for 1 minute or till the cheese melts., Fold the dosa to form a semi-circle., Repeat steps 1 to 5 to make 3 more dosas., Serve immediately.] | [Energy, 189 cal, Protein, 30.8 g, Carbohydrates, 17.2 g, Fiber, 1.4 g, Fat, 10 g, Cholesterol, 0 mg, Vitamin A, 249 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.4 mg, Vitamin C, 0 mg, Folic Acid, 9.6 mcg, Calcium, 169.4 mg, Iron, 1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 52.2 mg, Potassium, 53.8 mg, Zinc, 0.4 mg] | schezwan-cheese-dosa-40856r |
| rcp42623 | Schezwan Fingers, Schezwan Vegetable Fingers | Snacks | NA | [schezwan sauce, shredded cabbage, grated carrot, chopped french beans, chopped coriander (dhania), cornflour, plain flour (maida), salt, oil, oil, oil, sliced spring onions whites, sliced spring onion greens] | 15 mins | 20 mins | [Chinese Starters, Deep-fried Indian Starters, Innovative Snacks, Kitty Party Snacks, Monsoon Snacks, Evening Snacks] | 3Makes 3 servings | Indian | schezwan fingers recipe | veg schezwan fingers | veg fried balls in schezwan sauce | Indo Chinese starter | with 20 amazing images. schezwan fingers recipe is an Indo Chinese starter. This is an interesting and super delicious veg fried balls in schezwan sauce which will surely be a treat to your taste buds. schezwan fingers are basically deep fried vegetable fritters or balls tossed in schezwan sauce. To make veg schezwan fingers, we have combined veggies along with cornflour and plain flour made them into balls and deep fried them. Once the fingers are ready, we have tossed them in with spring onions and schezwan sauce. The veg schezwan fingers is quite spicy as we have used schezwan sauce twice, yet you can manage the spice according to your preference of spice. Also, we have not used any water in the veg schezwan fingers as the addition of salt will retain water from the veggies and allow the mixture to bind easily. The veg schezwan fingers can be made quickly and is hassle-free. Serve this veg fried balls in schezwan sauce as a party starter for your kids birthday or any other occasion and your guests are going to shower you with praises. Tips to make schezwan fingers recipe. 1. Since the mixture will be a little sticky, grease your hands with a little oil so that the mixture does not stick to your hands. 2. Take a small portion of the mixture in one hand and shape it into an oval by rolling it between your palm and fingers. While shaping the fingers, keep greasing your hands with oil as and when required. 3. There is no need to add salt as the fingers and the sauce have salt already. Try other such tasty starters like Paneer Potato and Corn Balls or Pasta Cheese Balls. Learn how to make schezwan fingers recipe | veg schezwan fingers | veg fried balls in schezwan sauce | Indo Chinese starter | with detailed step by step photos and video below. | [To make schezwan fingers, combine the cabbage, carrot, french beans, coriander, 1 tbsp schezwan sauce, cornflour, plain flour and salt in a deep bowl and mix very well with hands., Divide the mixture into 22 equal portions and shape each portion into an oval by rolling it between your palms and fingers using a little oil. While shaping the fingers, keep greasing your hands with oil as and when required., Heat the oil in a deep non-stick pan, and deep-fry a few fingers at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside., Heat the oil in a deep non-stick pan, add the spring onion whites and sauté on a medium flame for 30 seconds., Add the remaining schezwan sauce and sauté on a medium flame for a few seconds., Add the deep-fried fingers, mix well and cook on a medium flame for 30 seconds., Switch off the flame, add the spring onion greens and toss well., Serve the schezwan fingers immediately.] | [Energy, 145 cal, Protein, 3.2 g, Carbohydrates, 20.6 g, Fiber, 2.9 g, Fat, 5.7 g, Cholesterol, 0 mg, Sodium, 11.5 mg] | schezwan-fingers-schezwan-vegetable--fingers-42623r |
| rcp39814 | Schezwan Mayonnaise Dip | NA | NA | [schezwan sauce, mayonnaise, chopped spring onions, chopped yellow capsicum, salt, nacho chips] | 5 mins | 0 mins | [Indian Dips / Sauces, Mexican Party, Kebab Party, Barbeque Party Indian Recipes, Quick Indian Dips, Gravies & Sauces] | 1Makes 1.25 cups (18 tbsp ) | Indian | Schezwan mayonnaise dip | Indian style schezwan mayonnaise dip | mayonnaise and schezwan dip | with amazing 7 images A rare combination of Schezwan sauce and mayonnaise gives rise to a spicily delectable Schezwan mayonnaise dip, which combines perfectly with nacho chips. The flavour and texture of the Schezwan mayonnaise dip is greatly enhanced by the addition of spring onions and yellow capsicum, which complement each other not just in flavour but in texture and appearance too, making this a very appealing dip in all respects. Schezwan and mayonnaise dip is an easy and quick dip recipe to make. It is made with it with minimum and basic ingredients. It enhances the taste of whatever eaten with it. This is surely on my finger food platter when I have party at home! You can use Indian style schezwan mayonnaise dip to make wraps, salads, sandwiches or have it with pita bread or your favourite veggies. Serve Schezwan mayonnaise dip along with Lavash or Chips, to make a wonderful finger food. You can munch on it while watching a movie, but it is so tasty that it can be served at parties too! We have only used 5 ingredients in preparing Indian style schezwan mayonnaise dip recipe. The flavor is supremely satisfying. Enjoy Schezwan mayonnaise dip | Indian style schezwan mayonnaise dip | mayonnaise and schezwan dip | with detailed step by step recipe photos and video below. | [To make schezwan mayonnaise dip, combine all the ingredients in a deep bowl and mix well., Refrigerate the schezwan mayonnaise dip for at least 1 hour and serve chilled with nacho chips.] | [Energy, 71 cal, Protein, 0.2 g, Carbohydrates, 6 g, Fiber, 0.1 g, Fat, 6.1 g, Cholesterol, 0 mg, Sodium, 123.3 mg] | schezwan-mayonnaise-dip-39814r |
| rcp40941 | Schezwan Noodle Frankie | Dinner | Veg | [plain flour (maida), whole wheat flour (gehun ka atta), oil, salt, plain flour (maida), butter, schezwan sauce, boiled hakka noodles, butter, chopped garlic (lehsun), sliced capsicum, sliced carrots, shredded cabbage, salt, red chilli sauce, shredded cabbage, sliced onions, grated processed cheese, chaat masala] | 20 mins | 10 mins | [Chinese Noodles Recipe Collection, Indian Snacks for Entertaining, Indian Wraps, Evening Tea Snacks, Indian Noodles, Veg Noodles, One Dish Vegetarian Meals, One Meal Dinner] | 4Makes 4 frankies | Indian | schezwan noodle frankie recipe | noodle frankie | schezwan noodle kathi roll | street-style schezwan noodle frankie | with amazing 44 images. Noodles and Frankies, two all-time favourite street foods come together in this innovative schezwan noodle frankie snack! We have got you the very famous street food recipe schezwan noodle frankie which is loved by many! This schezwan noodle kathi roll is a unique combo of Indo-Chinese cuisine. Frankie is one street food is diversly famous and has too many variations to it. Frankie is a wrap containing filling in an enfolded roti. Kids and students would definitely love this variation to frankie. Schezwan noodle frankie has got famous and made its place in menu of local street vendors and restaurants or outlets serving frankie. schezwan noodle kathi roll is extremely simple to make, the preparation may take a while yet the outcome is luscious and finger-licking good. Noodles, tossed with peppy Schezwan sauce and crunchy veggies, makes an exciting filling for rotis. You can also use your leftover rotis and prepare street-style schezwan noodle frankie quickly. Also, it can be used as a tiffin treat or evening snack. Ingredients like chilli sauce, shredded veggies and cheese add more punch to the filling, making the schezwan noodle frankie an absolutely mouth-watering affair. Learn to make schezwan noodle frankie recipe | noodle frankie | schezwan noodle kathi roll | street-style schezwan noodle frankie | with detailed step by step recipe photos and video below. | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough water., Divide the dough into 4 equal portions and roll each portion into a 150 mm (6”) diameter circle using a little plain flour for rolling., Heat a non-stick tava (griddle) and cook the roti using a little butter till golden brown spots appear on both the sides., Repeat step 3 to make 3 more rotis. Keep aside., Heat the butter in a broad non-stick pan, add the garlic and sauté on medium flame for a few seconds., Add the capsicum, carrot and cabbage and sauté on a medium flame for 2 to 3 minutes., Add the schezwan sauce, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the noodles and salt, toss well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside., Place a roti on a clean, and dry surface., Put ½ tbsp of chilli sauce and spread it evenly., Spread 2 tbsp of cabbage over it and 1½ tbsp of onions., Spread ½ cup of the prepared schezwan noodle stuffing and sprinkle 2 tbsp of cheese over it., Sprinkle 1 tsp of chaat masala over it and roll it up tightly., Repeat steps 1 to 5 to make 3 more frankies., Serve the schezwan noodle frankie immediately.] | [Energy, 287 cal, Protein, 9.2 g, Carbohydrates, 30.3 g, Fiber, 2.1 g, Fat, 14.3 g, Cholesterol, 0 mg, Vitamin A, 752.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.9 mg, Vitamin C, 57.6 mg, Folic Acid, 13.4 mcg, Calcium, 179.5 mg, Iron, 1.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 147.3 mg, Potassium, 68.1 mg, Zinc, 0.4 mg] | schezwan-noodle-frankie-40941r |
| rcp22762 | Schezwan Noodles , Chinese Schezuan Noodles Recipe | Dinner | Veg | [oil, whole dry kashmiri red chillies, oil, chopped garlic (lehsun), shredded cabbage, sliced capsicum, sliced carrots, bean sprouts, salt, boiled noodles, schezwan sauce, chilli oil] | 15 mins | 10 mins | [Chinese Noodles Recipe Collection, Chinese Mini Meals, Dinner, Indian Noodles, Veg Noodles, One Dish Vegetarian Meals, One Meal Dinner, Chinese Party] | 4Makes 4 servings | Indian | Schezwan noodles recipe | easy Indian style Schezuan noodles | Chinese veg Schezwan noodles | with 32 amazing images. Schezwan noodles recipe | easy Indian style Schezuan noodles | Chinese veg Schezwan noodles is a dish which is self-sufficient in flavours and can be had as a One Dish Meal. Learn how to make easy Indian style Schezuan noodles. To make Schezwan noodles, heat the oil in a wok/kadhai on a high flame, add the garlic and sauté on a medium flame for 30 seconds. Add the cabbage, capsicum, carrots, bean sprouts and salt, mix well and sauté on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the noodles, Schezuan sauce, toss well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Add the chilli oil, toss well and cook for another 1 to 2 minutes. Serve immediately. Schezuan Sauce, made with fiery spices and condiments, holds an indispensable place in Chinese cuisine. The Chinese veg Schezwan noodles, as the name suggests, is an authentic Chinese preparation of Hakka noodles with sautéed veggies and this pungent sauce. Indeed, the Schezwan noodles, prepared with homemade chilli oil, is sure to be everyone's all-time favourite recipe. It is a class apart from noodles made only with Schezuan sauce. While you can throw any vegetables into this dish, it tastes much better when prepared with veggies like carrot, cabbage, celery and capsicum, which are typically used in Oriental cooking. Long and crunchy bean sprouts are also essential to enhance the authenticity of this easy Indian style Schezuan noodles. Corn Rolls and Sesame Paneer are a must have starters before you serve this noodle treat with veggie wonders like Kung Pao Vegetables or Paneer in Manchurian Sauce. An add on like Stir Fried Rice in Honey Chilli Sauce makes a satiating meal. End your on a sweet note with elegant desserts like Toffee Apples or Fried Bananas. Tips to make Schezwan noodles. 1. Always make sure the veggies are thinly sliced. 2. Chilli oil can be made in advance and kept. 3. Try and make the Schezuan noodles just before serving to enjoy the best flavours. 4. Boil noodles till they are just done, if you over boil them they will turn soggy and lumpy. Enjoy Schezwan noodles recipe | easy Indian style Schezuan noodles | Chinese veg Schezwan noodles | with step by step photos. | [Heat the oil in a deep pan on a high flame till it smokes., Add the chillies, cover with a lid immediately and remove from the flame., Strain it using a sieve and keep aside., To make the schezwan noodles, heat the oil in a wok/kadhai on a high flame, add the garlic and sauté on a medium flame for 30 seconds., Add the cabbage, capsicum, carrots, bean sprouts and salt, mix well and sauté on a medium flame for 3 to 4 minutes, while stirring occasionally., Add the noodles, schezuan sauce, toss well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Add the chilli oil, toss well and cook for another 1 to 2 minutes., Serve the schezwan noodles immediately., Store the remaining chilli oil in a glass bottle and use as required.] | [Not Given] | schezwan-noodles--chinese-schezuan-noodles-recipe-22762r |
| rcp41123 | Schezwan Paneer Cold Sandwich | Snacks | NA | [bread, thick curds (dahi), lemon juice, salt, schezwan sauce, chopped paneer (cottage cheese), chopped capsicum, tomato ketchup, salt] | 10 mins | 0 mins | [Course, Breakfast Sandwiches, Indian Snacks for Entertaining, Evening Tea Snacks, Cheese Sandwich, Kitty Party, Raksha - Bandhan] | 4Makes 4 sandwiches | Indian | Schezwan paneer cold sandwich | schezwan paneer sandwich | paneer sandwich | cold paneer sandwich | with 13 amazing images. The perfect sandwich for those who love Oriental cuisine! The Schezwan paneer cold sandwich is marked by a really tangy and peppy flavour derived from Schezwan sauce, tomato ketchup and freshly-prepared sour cream. The ingredients of Schezwan paneer cold sandwich are so basic that I am sure can be found in every well maintained Indian household. schezwan paneer sandwich is made from soft cottage cheese, aromatic schezwan sauce, paneer, bell peppers, curds and sour cream. The tangy coating of sauces makes the otherwise schezwan paneer sandwich a zesty tidbit to bite into, complemented ably by juicy and spicy capsicum. All in all, this Schezwan paneer cold sandwich is a really tongue-tickling treat! Check out our other quick sandwich treats like Pineapple, Celery and Cottage Cheese Sandwich and Paneer and Dill Sandwich. Learn to make Schezwan paneer cold sandwich | schezwan paneer sandwich | paneer sandwich | cold paneer sandwich | with detailed step by step recipe photos and video below. | [Combine the coloured capsicum, schezwan sauce, tomato ketchup and salt in a deep bowl and mix well., Add the paneer and mix gently., Divide the schezwan paneer stuffing into 4 equal portions and keep aside., To make schezwan paneer cold sandwich, divide the sour cream into 4 equal portions and keep aside., Place 2 bread slices on a clean, dry surface and apply a portion of the sour cream on both the bread slices., Spread a portion of the schezwan paneer stuffing evenly on a bread slice and sandwich it using another bread slice with the sour cream side facing downwards., Cut the sandwich diagonally into 2 equal pieces., Repeat steps 2 to 4 to make 3 more sandwiches., Serve the schezwan paneer cold sandwich immediately.] | [Energy, 250 cal, Protein, 9.2 g, Carbohydrates, 28.6 g, Fiber, 0.4 g, Fat, 10.8 g, Cholesterol, 4 mg, Sodium, 82.2 mg] | schezwan-paneer-cold-sandwich-41123r |
| rcp42953 | Schezwan Paneer Toast, Paneer Schezwan Toast | Snacks | NA | [bread, cheese slices, diced mozzarella cheese, butter, paneer (cottage cheese) cubes, schezwan sauce, mayonnaise, chopped capsicum, salt, freshly ground black pepper (kalimirch), dry red chilli flakes (paprika), dried oregano] | 10 mins | 0 mins | [Chinese Starters, Quick Evening Snacks, Baked Snacks, Evening Tea Snacks, Bread Snack, Indian Toast recipes, Savoury Baked] | 6Makes 6 toasts | Indian | schezwan paneer toast recipe | paneer schezwan toast | cheesy spicy paneer open toast | with 19 amazing images. This paneer schezwan toast is pretty straightforward to make within 10 minutes. Learn how to make schezwan paneer toast recipe | paneer schezwan toast | cheesy spicy paneer open toast | This schezwan paneer toast is the ultimate toast recipe you can make it on your skillet, frying pan or tawa. The best way to just take some bread slices, top it up with a spicy paneer mixture topped generously with some mozzarella cheese, and toast till perfection. The most scrumptious quick-fix to satiate your snack hunger pangs. These cheesy spicy paneer open toast can be served as an amazing appetizer. Tips to make schezwan paneer toast: 1. You can also make schezwan paneer toast on tava. 2. If you wish you can add little finely chopped green chillies. 3. You can use malai paneer for better taste. Enjoy schezwan paneer toast recipe | paneer schezwan toast | cheesy spicy paneer open toast | with detailed step by step images. | [To make schezwan paneer toast, in a bowl, add schezwan sauce, mayonnaise, capsicum, paneer, salt and pepper. Mix well., Place a bread slice on a clean dry surface, apply little butter, place a cheese slices and prepared paneer stuffing evenly over it., Top it up with mozzarella cheese, sprinkle little red chilli flakes and oregano., Bake in an pre heated oven at 180° c (360° f) for 10 minutes or until the cheese melts., Remove and serve the schezwan paneer toast hot with dip of your choice.] | [Energy, 377 cal, Protein, 19.3 g, Carbohydrates, 18.1 g, Fiber, 0.1 g, Fat, 25.6 g, Cholesterol, 43.6 mg, Sodium, 763.9 mg] | schezwan-paneer-toast-paneer-schezwan-toast-42953r |
| rcp4190 | Schezwan Sauce, Schezuan Sauce Chinese Recipe | NA | NA | [whole dry kashmiri red chillies, chopped garlic (lehsun), oil, chopped garlic (lehsun), chopped green chillies, chopped ginger (adrak), chopped onions, cornflour water, vinegar, sugar, salt] | 10 mins | 11 mins | [Chinese Accompaniments, Indian Dips / Sauces, Chinese Party, Kebab Party, Non-stick Pan] | 1Makes 1 cup (14 tbsp ) | Indian | Schezwan sauce recipe | Chinese schezwan sauce | Schezwan sauce at home | with amazing 14 images. If you love Oriental cooking, you must have this Chinese schezwan sauce in your larder! The Schezwan sauce is a common addition to several Chinese recipes including noodle and vegetable preparations. schezwan sauce is a spicy and pungent Chinese condiment or a dip which is supremely popular all over the world. Making schezwan sauce at home is easy as it can be made with basic ingredients available in India. Schezwan sauce can be made quite easily with readily available ingredients of Kashmiri red chillies, garlic and Indian spices. By preparing Chinese schezwan sauce at home you can rest assured that no unnecessary chemicals have been added to it for preservation and flavour enhancement. Serve schezwan sauce along with momos, french fries, spring rolls or even Indian pakoras! Also, it is used to make schezwan chopsuey dosa a variation to plain dosa. You can even use the homemade Indo-Chinese schezwan sauce to make delights like schezuan noodles. When the schezwan sauce is ready, store it in an air-tight container in a refrigerator. I usually prepare a jar full of schezwan sauce and use it as required! Make sure to use clean and dry spoon to avoid spoiling. Learn to make Schezwan sauce recipe | Chinese schezwan sauce | Schezwan sauce at home | with detailed step by step recipe photos below. | [Boil 1 cup of water in a deep non-stick pan, add the dry red chillies and garlic, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Keep aside to cool., Blend in a mixer to a smooth paste using approx. ¼ cup of water. Keep aside., To make schezwan sauce, heat the oil in a broad non-stick pan, add the garlic, green chillies, ginger, onions and sauté on a medium flame for 1 minute., Add the prepared chilli-garlic paste, and ½ cup of water, mix well and cook on a medium flame for 1 more minute, while stirring occasionally., Add the cornflour–water mixture, vinegar, sugar and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Cool the schezwan sauce completely and keep refrigerated., Use the schezwan sauce as required.] | [Energy, 37 cal, Protein, 0.1 g, Carbohydrates, 1.7 g, Fiber, 0.1 g, Fat, 3.3 g, Cholesterol, 0 mg, Sodium, 0.1 mg] | schezwan-sauce-schezuan-sauce-chinese-recipe-4190r |
| rcp41539 | Scones with Whipped Cream and Jam | Snacks | NA | [plain flour (maida), baking powder, salt, butter cubes, castor sugar, curds (dahi), milk, vanilla essence, plain flour (maida), milk, beaten whipped cream] | 5 mins | 0 mins | [Evening Tea Snacks, Christmas, Children's Day, High Tea Party, Western Party, Oven, Indian Birthday Party Snacks] | 15Makes 15 scones | Indian | A scone is a single-serving sized, mildly-sweet bread with a very pleasing mouth-feel. It is usually made of a combination of plain flour and whole wheat flour, with baking powder as the leavening agent. It is baked on sheet pans or in a baking tray. Scones are also sometimes glazed with a milk wash, to give them a milky aroma and to retain the softness. Scones taste different from teacakes and other sweet buns made with yeast. Scones are an indispensable part of a continental breakfast and some evening tea routines too. It is usually served with tea or coffee, and clotted cream and jam. Scones with Whipped Cream and Jam can also make a light afternoon meal with tea. Here is how to make this heavenly treat! | [Combine the plain flour, baking powder, salt and butter in a deep bowl, mix well and rub in between your palms to form a breadcrumbs like mixture, add the sugar and mix well. Keep aside., Combine the curds, milk and vanilla essence in a microwave safe bowl, mix well and microwave on high for 1 minute. Add in the plain flour mixture and knead into a very soft dough without using any water. Keep it aside for 10 minutes., Take spoonfuls of the dough and place them on a greased baking tray at equal distance., Brush each portion on top with milk., Bake them in a pre-heated oven at 200°c (400°f) for 30 minutes., Cool slightly and serve warm with beaten whipped cream and jam.] | [Energy, 108 cal, Protein, 1.9 g, Carbohydrates, 13.2 g, Fiber, 0 g, Fat, 5 g, Cholesterol, 14.6 mg, Sodium, 45.3 mg] | scones-with-whipped-cream-and-jam-41539r |
| rcp30974 | Seb ki Kheer | NA | NA | [grated apples, milk, sugar, raisins (kismis), cardamom (elaichi) powder, saffron (kesar) strands, rose water, cardamom (elaichi) powder] | 10 mins | 40 mins | [Mughlai Mithai, Fruit Based Indian Desserts, Collection of Kheer, Traditional Indian Mithai] | 6Makes 6 servings | Indian | Thought the only dessert you could make with apples is apple pie? Well think again! This Mughlai recipe of apples cooked with sugar, milk and raisins and flavoured with saffron, cardamom and rose water is a treat for all your senses. Rubbing the saffron with your fingertips while dissolving it in the warm water helps release more flavour and a lovely colour from it. You could also put in a few small pieces of diced apple along with the grated apple for some extra body. | [Combine the saffron and 1 tbsp of warm water in a bowl and mix well. Keep aside., Combine the apples, ¼ cup of sugar and 2 tbsp of water in a deep pan, mix well and cook on a medium flame for 6 to 8 minutes, while stirring occasionally. Keep aside., Boil the milk in a deep non-stick pan, cook on a medium flame for 25 to 30 minutes or till the milk reduces to half its quantity, while scrapping the sides occasionally., Add the remaining ¼ cup of sugar and raisins, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the cardamom powder, saffron-water mixture, rose water and apple-sugar mixture and mix well., Remove from the flame and keep aside to cool., Once cooled, refrigerate for at least 1 hour., Serve chilled garnished with cardamom powder.] | [Energy, 278 cal, Protein, 7.3 g, Carbohydrates, 28.7 g, Fiber, 0.7 g, Fat, 11 g, Cholesterol, 26.7 mg, Sodium, 38.1 mg] | seb-ki-kheer-30974r |
| rcp41504 | Self Rising Flour, How To Make Self Raising Flour | NA | NA | [plain flour (maida), baking powder, salt] | 2 mins | 0 mins | [Cookies, Eggless Cookies, Cakes, Basic Indian Dessert Recipes] | 1Makes 1 cup (14 tbsp ) | Indian | Self-raising flour is a handy flour that you can use to make tasty cakes and cookies. It is basically a well-proportioned mix of plain flour and baking powder, which can be used readily for baking several nice goodies. Make a batch of this flour when you find time, store it in an airtight container, and use it instantly when you want to bake. Some of the recipes using this flour are Sourdough Bread , Chocolate Cookies and Rose Cookies . | [Combine all the ingredients in a deep bowl, mix well., Store it in an air-tight container and use as required.] | [Energy, 27 cal, Protein, 0.9 g, Carbohydrates, 5.8 g, Fiber, 0 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 56.1 mg] | self-rising-flour-how-to-make-self-raising-flour-41504r |
| rcp2873 | Semiya Upma | Snacks | NA | [rice vermicelli (seviyan), oil, salt, mustard seeds ( rai / sarson), urad dal (split black lentils), chopped onions, chopped green chillies, chopped coriander (dhania), lemon juice, coconut] | 5 mins | 5 mins | [South Indian Breakfast, Breakfast Upma, Poha, Indian Snacks for Entertaining, School Time Snacks, Evening Tea Snacks, Indian Party, High Tea Party] | 4Makes 4 servings | South Indian | semiya upma recipe | vermicelli upma | semiya upma Kerala style | seviyan upma | with 17 amazing images. semiya upma recipe | vermicelli upma | semiya upma Kerala style | seviyan upma is a popular breakfast recipe, which is an everyday fare as well made and served on occasions too. Learn how to make semiya upma Kerala style. To make semiya upma, combine the vermicelli, ½ tsp of oil, salt and 2 cups of hot water in a bowl and mix well. Cover and keep aside for about 8 to 10 minutes or till the vermicelli turns soft. Drain and keep aside. Heat the remaining 2 tsp of oil in a broad non-stick pan and add the mustard seeds and urad dal. When the seeds crackle, add the onions and green chillies and sauté on a medium flame for 1 to 2 minutes. Add the vermicelli, coriander, lemon juice and a little salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve the semiya upma hot with coconut chutney. Sevaiya is a South Indian term used for vermicelli. semiya upma Kerala style is a variation of the popular and common South Indian upma recipe, using vermicelli instead of semolina. The tempering remains the same, which is using mustard seeds and urad dal. Kids and adults alike love the silky texture and noodle-like appearance of vermicelli, so the vermicelli upma is sure to be an instant hit with the whole family. If you are making it for kids, it is better to avoid the use of chopped green chillies and use lesser quantity of green chilli paste. What is more, this Semiya Upma snack is also easy to prepare and so a good choice when you need to prepare a meal within minutes after a long day of work! While this snack needs no accompaniment, but if you wish you can serve it with coconut chutney for a complete South Indian experience. Tips for semiya upma. 1. Ensure to use hot water for cooking vermicelli. This reduces the cooking time. 2. If you wish you can use the whole vermicelli or break it into pieces for convenience. 3. Cool it well and pack if you are carrying it to work. We suggest you consume it within 3 to 4 hours. Enjoy semiya upma recipe | vermicelli upma | semiya upma Kerala style | seviyan upma | with step by step below. | [To make semiya upma, combine the vermicelli, ½ tsp of oil, salt and 2 cups of hot water in a bowl and mix well. Cover and keep aside for about 8 to 10 minutes or till the vermicelli turns soft. Drain and keep aside., Heat the remaining 2 tsp of oil in a broad non-stick pan and add the mustard seeds and urad dal., When the seeds crackle, add the onions and green chillies and sauté on a medium flame for 1 to 2 minutes., Add the vermicelli, coriander, lemon juice and a little salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve the semiya upma hot with coconut chutney.] | [Energy, 107 cal, Protein, 2.3 g, Carbohydrates, 17.2 g, Fiber, 0.5 g, Fat, 3.2 g, Cholesterol, 0 mg, Sodium, 6.1 mg] | semiya-upma-2873r |
| rcp22307 | Semiya Vegetable Upma, Vermicelli Veg Upma Low Salt | BreakFast | NA | [whole wheat vermicelli (semiya), coconut oil, mustard seeds ( rai / sarson), urad dal (split black lentils), chopped onions, chopped green chillies, curry leaves (kadi patta), chopped carrot, green peas, salt, lemon juice] | 15 mins | 16 mins | [South Indian Evening Snacks, South Indian Breakfast, Breakfast Upma, Poha, Evening Tea Snacks, Non-stick Pan, Indian Breakfast Recipes for Kids, Sweet Recipes for Kids] | 3Makes 3 servings | South Indian | semiya veg upma recipe | whole wheat vermicelli vegetable upma | healthy semiya upma | low salt semiya upma for hypertension | with 26 amazing images. semiya veg upma recipe | whole wheat vermicelli vegetable upma | healthy semiya upma | low salt semiya upma for hypertension | is a low salt Indian breakfast especially for high blood pressure patients. Learn how to make healthy semiya upma. To make semiya veg upma, heat a broad non-stick pan, add the vermicelli and dry roast it on medium flame for 3 minutes or till it turns golden brown in colour. Remove from the flame and keep aside. Heat the oil in the same broad non-stick pan and add the mustard seeds and urad dal and salute on a medium flame for 30 seconds. When the seeds crackle, add the onions, green chillies and curry leaves and sauté on medium flame for 2 minutes. Add the carrots, peas and ¼ cup water and mix well. Cover with a lid and cook on medium flame for 4 minutes or till the vegetables get cooked, while stirring occasionally. Add the vermicelli, 1 cup of hot water and salt and mix well. Cover with a lid and cook on medium flame for another 6 minutes, while stirring occasionally. Switch off the flame, add the lemon juice and mix well. Serve hot. Whole wheat vermicelli vegetable upma is a quick nourishing breakfast because it can be cooked quite swiftly and does not require much advance planning or preparations. This is a healthier version of seviyan upma with lots of colourful veggies and just the right amount of salt. A traditional tempering boosts the aroma of this low salt semiya upma for hypertension while a squeeze of lime accentuates its flavour. It is a wise breakfast choice for those with high blood pressure as we have used limited quantities of salt in this recipe. For diabetics, we recommend half serving at a time. The veggies add colour while also adding nutrients to this healthy semiya upma. Carrots add in vitamin A - necessary for healthy skin and vision, while the green add in fibre – a nutrient needed to manage blood cholesterol levels, blood pressure and also a healthy digestive system. Tips for semiya veg upma. 1. Remember to chop the carrots finely, so they cook faster and also give a good mouthfeel. 2. Try to cover and cook this upma as we have shown in the recipe, to preserve nutrients. 3. After adding lemon juice do not cook, else it will lend a bitter taste. You can also have a go at other low-salt breakfast recipes like Poha Handwa and Mini Carrot and Cabbage Buckwheat Pancake. Enjoy semiya veg upma recipe | whole wheat vermicelli vegetable upma | healthy semiya upma | low salt semiya upma for hypertension | with step by step photos. | [To make semiya veg upma, heat a broad non-stick pan, add the vermicelli and dry roast it on medium flame for 3 minutes or till it turns golden brown in colour. Remove from the flame and keep aside., Heat the oil in the same broad non-stick pan and add the mustard seeds and urad dal and salute on a medium flame for 30 seconds., When the seeds crackle, add the onions, green chillies and curry leaves and sauté on medium flame for 2 minutes., Add the carrots, peas and ¼ cup water and mix well. Cover with a lid and cook on medium flame for 4 minutes or till the vegetables get cooked, while stirring occasionally., Add the vermicelli, 1 cup of hot water and salt and mix well. Cover with a lid and cook on medium flame for another 6 minutes, while stirring occasionally., Switch off the flame, add the lemon juice and mix well., Serve the semiya veg upma hot.] | [Energy, 126 cal, Protein, 3.8 g, Carbohydrates, 19.7 g, Fiber, 3.8 g, Fat, 3.6 g, Cholesterol, 0 mg, Sodium, 141.6 mg] | semiya-vegetable-upma-vermicelli-veg-upma-low-salt-22307r |
| rcp32971 | Semiyan Upma ( Weight Loss After Pregnancy ) | NA | NA | [vermicelli (sevaiyan), salt, ghee, mustard seeds ( rai / sarson), urad dal (split black lentils), curry leaves (kadi patta), chopped onions, chopped green chillies, grated coconut, chopped coriander (dhania), lemon] | 10 mins | 15 mins | [Deep Pan, Weight Loss after Pregnancy] | 4Makes 4 servings | NA | An ideal breakfast that assists weight loss, the fibre rich whole wheat semiyan helps in throwing out fats from the body. Moreover, very little coconut and ghee ensures that the calorie count is far less than the original counterpart. | [Combine the vermicelli, 2 cups of hot water and little salt in a deep non-stick pan, cover and keep aside for about 5 minutes or till the vermicelli is soft. Drain and keep aside., Heat the ghee in a non-stick kadhai, add the mustard seeds and urad dal and sauté for a few seconds., When the seeds crackle, add the curry leaves, onions and green chillies and sauté on a medium flame till the onions turn translucent., Add the vermicelli, coconut, coriander, lemon juice and, a little more salt, mix well and cook on a medium flame for 2 minutes, while stirring gently. Serve immediately.] | [Energy, 124 cal, Protein, 2.5 g, Carbohydrates, 17.3 g, Fiber, 1.2 g, Fat, 4.9 g, Cholesterol, 0 mg, Sodium, 7 mg] | semiyan-upma--weight-loss-after-pregnancy--32971r |
| rcp1599 | Semolina Corn Pancakes, Rava Corn Chilla | Snacks | NA | [semolina (rava / sooji), curd (dahi), boiled sweet corn kernels (makai ke dane), chopped green chillies, chopped onions, chopped coriander (dhania), baking soda, asafoetida (hing), salt, oil, oil, green chutney] | 15 mins | 25 mins | [Jain Naashta, Breakfast Chillas, Indian Pancakes, High Tea Party, Tava, Non-stick Pan, Quick Snacks / Quick Starters, Snack Recipes for Kids] | 18Makes 18 pancakes | Jain | semolina corn pancakes recipe | rava corn chilla | vegetarian corn fritters | Crispy Corn and Semolina Patties | with 20 amazing images. semolina sweet corn pancakes are a delicious and unique twist on classic pancakes. The combination of semolina flour and sweet corn creates pancakes that are light, fluffy, and slightly sweet with a delightful crunch. These pancakes are a perfect blend of savory and sweet flavors that will surely tantalize your taste buds. The sweetness of the corn adds a fresh and vibrant touch to the pancakes, making them a perfect choice for breakfast or brunch. These semolina corn pancakes can be enjoyed on their own with a little green chutney or a drizzle of honey or maple syrup, or topped with fresh fruits, whipped cream, or a sprinkle of powdered sugar for a more decadent treat. semolina sweet corn pancakes are not only delicious, but they are also a great way to add a nutritious twist to your breakfast routine. Sweet corn is a good source of fiber, vitamins, and antioxidants, while semolina flour provides a boost of protein and energy to start your day on the right foot. Common but well-chosen ingredients like onions and green chillies add a touch of crunch and spice to the semolina corn pancakes, while curds in the semolina batter give a lovely texture and a mild tanginess too. Overall, semolina sweet corn pancakes are a delightful and flavorful choice for a satisfying and wholesome breakfast. Give them a try and enjoy the wonderful combination of textures and flavors they have to offer. Pro tips for semolina sweet corn pancakes. 1. In a deep bowl put 1 cup semolina (rava / sooji). Rava acts as a binding agent in the batter. When mixed with water, the rava particles absorb moisture and soften, creating a gel-like consistency that helps hold the batter together. This allows the pancakes to maintain their shape during cooking. Enjoy semolina corn pancakes recipe | rava corn chilla | vegetarian corn fritters | Crispy Corn and Semolina Patties | with step by step photos. | [To make semolina corn pancakes recipe, combine the semolina, curds and ¾ cup of water plus 1 tablespoon in a deep bowl, whisk well. Cover with a lid and keep aside for 30 minutes., Add all the remaining ingredients and mix very well., Grease a non-stick mini uttapa pan with ¼ tsp of oil., Pour 1 tbsp of the batter in each of the 7 uttapa moulds and spread it gently in a circular motion to make a 75 mm. (3”) round pancake., Cook all the 7 pancakes using ½ tsp of oil, till they turn golden brown in colour from both the sides., Serve semolina corn pancakes immediately with green chutney.] | [Energy, 43 cal, Protein, 1.2 g, Carbohydrates, 7.1 g, Fiber, 0.2 g, Fat, 1.1 g, Cholesterol, 0.9 mg, Sodium, 18.5 mg] | semolina-corn-pancakes-rava-corn-chilla-1599r |
| rcp1504 | Semolina Pancake | BreakFast | NA | [semolina (rava), curds (dahi), chopped cabbage, grated carrot, chopped coriander (dhania), chopped green chillies, salt, fruit salt, oil, coconut chutney] | 10 mins | 15 mins | [Breakfast Chillas, Indian Pancakes, Indian Pancakes, Tava, Non-stick Pan] | 24Makes 24 mini pancakes (24 mini pancake ) | Indian | A quick and simple snack option—you just need to soak the semolina for 30 minutes, and you’re all set to make pancakes without the hassles of grinding. I’ve added cabbage, carrot etc. To the semolina pancakes. You can feel free to add other grated veggies too, if you wish. | [Combine the semolina, curds and 1 cup of water in a bowl, mix well and allow it to soak for 30 minutes., Add the cabbage, carrot, coriander, green chillies and salt and mix well., Just before making the pancakes, add the fruit salt and 2 tbsp of water to the batter., When the bubbles form, mix gently., Add 2 tsp of oil and mix gently., Grease a non-stick mini uttapa pan using a little oil., Pour approximately 1½ tbsp of batter in each uttapa mould and spread it lightly., Cook using a little oil, till they turn crisp and golden brown from both the sides., Repeat steps 7 and 8 to make the remaining pancakes in 3 more batches., Serve immediately with coconut chutney.] | [Energy, 47 cal, Protein, 1.2 g, Carbohydrates, 7.2 g, Fiber, 0.2 g, Fat, 1.3 g, Cholesterol, 1 mg, Sodium, 4.2 mg] | semolina-pancake-1504r |
| rcp6177 | Semolina Uttapam with Cabbage, Rava Uttapam with Cabbage | Snacks | NA | [semolina (rava / sooji), chopped cabbage, plain flour (maida), curd (dahi), baking powder, chopped coriander (dhania), chopped green chillies, salt, oil, chilli powder, sambhar, coconut chutney] | 15 mins | 30 mins | [South Indian, South Indian Uttapam, South Indian Breakfast, Quick breakfast, Breakfast Idlis / Dosas / Uttapam, Indian Pancakes, Evening Tea Snacks] | 8Makes 8 uttapas | South Indian | semolina uttapam with cabbage recipe | instant rava vegetable pancake | sooji chilla with curds | with 25 amazing images. semolina uttapam with cabbage is a flavorful Indian breakfast dish, that can be made quickly. Learn how to make sooji chilla with curds. The semolina cabbage uttapam has a fabulous texture and mind-blowing flavour, which will rev up your taste buds for all the treats that lie ahead in the day! To make semolina uttapam with cabbage batter, combine the semolina, plain flour, curds, baking powder and 1 cup of water in a deep bowl and mix well. Cover with a lid and keep aside for 10 minutes. Add coriander, green chillies, salt to taste and ¼ cup of water and mix well. To make sooji chilla with curds heat a non-stick tawa (griddle), grease a little oil, pour a ladleful of the batter and spread in a circular motion to make a 125 mm. (5") diameter thick circle. Cook on a medium flame for 30 seconds. Grease the top with oil. Sprinkle some chilli powder on top. Flip over. Cook both sides on medium heat till golden brown. semolina uttapam with cabbage is ready to serve. Key ingredients in instant rava vegetable pancake. Semolina is a binder, which means that it helps to hold the ingredients of the uttapam batter together. This helps to prevent the uttapam from falling apart when it is cooked. Semolina has a slightly nutty flavor, which adds to the overall flavor of uttapam. Cabbage adds a nice crunch and texture to uttapams. Plain flour. The plain flour in rava uttapam batter helps to bind the ingredients together and give the pancakes a chewy texture Serve semolina uttapam with cabbage immediately with with green chutney or coconut chutney or sambar. Pro tips for semolina cabbage uttapam. 1. Curd adds a tangy and slightly sour flavor to uttapam. Curd helps to tenderize the uttapam batter, making it soft and fluffy. 2. Baking powder helps the batter rise when cooked. It also makes the uttapams fluffier and lighter. Enjoy semolina uttapam with cabbage recipe | instant rava vegetable pancake | sooji chilla with curds | with step by step photos. | [To make semolina uttapam with cabbage, combine the semolina, plain flour, curds, baking powder and 1 cup of water in a deep bowl and mix well. Cover with a lid and keep aside for 10 minutes., Add coriander, green chillies, salt to taste and ¼ cup of water and mix well., Heat a non-stick tava (griddle), grease a little oil, pour a ladleful of the batter and spread in a circular motion to make a 125 mm. (5") diameter thick circle., Cook on a medium flame for 30 seconds. Grease the top with oil. Sprinkle some chilli powder on top. Flip over., Cook both sides on medium heat till golden brown. Semolina uttapam with cabbage is ready to serve., Serve semolina uttapam with cabbage immediately with sambar and coconut chutney.] | [Energy, 94 cal, Protein, 3 g, Carbohydrates, 18.2 g, Fiber, 0.2 g, Fat, 0.8 g, Cholesterol, 1.5 mg, Sodium, 6.9 mg] | semolina-uttapam-with-cabbage-rava-uttapam-with-cabbage-6177r |
| rcp5235 | Sesame Bagel with Cucumber and Sour Cream | BreakFast | NA | [burger buns bagels, cucumbers , sliced, paneer (cottage cheese), lettuce, dill (shepu / suva bhaji) leaves, salt, whipped cream, lemon juice, salt, freshly ground pepper] | 5 mins | 5 mins | [Jain Naashta, American Breakfast, Sandwich Recipes, Jain Snacks, Quick Snacks / Quick Starters, Quick Breakfast Indian] | 4Makes 4 servings | Jain | Don’t underestimate the humble sandwich! choosing the right breads and stuffing can result in rather exotic creations such as the sesame bagel with cucumber and sour cream. While the same dish can be prepared with burger buns, using sesame bagels gives it a brilliant aroma and flavour. | [Cut each bagel into two horizontally and place a large lettuce leaf on one half of the bread., Spread a layer of sour cream on the lettuce., Top with a few slices of cucumber followed by 2 slices of paneer., Sprinkle some dill leaves, salt and freshly ground pepper and sandwich with the other half of the bagel., Repeat with the remaining ingredients and bagel to make 3 more sandwiches., Serve immediately.] | [Energy, 227 cal, Protein, 4.6 g, Carbohydrates, 35.5 g, Fiber, 1.7 g, Fat, 7.2 g, Cholesterol, 0 mg, Sodium, 46.2 mg] | sesame-bagel-with-cucumber-and-sour-cream-5235r |
| rcp32959 | Sesame Rolls ( Paneer Snacks ) | Snacks | NA | [whipped cream, grated paneer (cottage cheese), salt freshly ground black pepper (kalimirch) powder, lemon juice, tabasco sauce, bread, butter, lettuce, paneer (cottage cheese), chopped dill leaves, salt freshly ground black pepper (kalimirch) powder] | 15 mins | 5 mins | [Paneer Based Snacks, Quick Snacks / Quick Starters, Protein rich food for kids] | 4Makes 4 rolls | NA | A five-star hit with kids! the combination of cottage cheese and cream results in a truly luscious spread, which none can resist. Serve these rolls plain, lightly toasted or grilled. | [Cut each bread horizontally into two and toast them lightly on a tava (griddle)., On the lower half of a bun, place a lettuce leaf and 1 tbsp of the spread., Place a few cucumber slices and 2 slices of paneer over it., Finally sprinkle ¼ tbsp of dill leaves, salt and pepper over it., Cover with the remaining half of the bun and press it lightly., Repeat with the remaining ingredients to make 3 more rolls. Serve immediately., Rolls, commonly called as bread rolls, resemble mini burgers and are commonly enriched with sesame seeds. However, bread rolls may vary in shapes and sizes.] | [Not Given] | sesame-rolls--paneer-snacks--32959r |
| rcp2791 | Sev | Snacks | NA | [besan (bengal gram flour), oil, turmeric powder (haldi), asafoetida (hing), salt, oil, oil] | 2 mins | 15 mins | [Chaat, Deep Fry, Indian Party, Picnic Dry Snacks, Indian Travel Food Dry Snacks] | 2Makes 2 cups (28 tbsp ) | Indian | sev recipes | besan sev | homemade sev | besan sev for chaats | sev for diwali | with 20 amazing images. Sev also called Besan Sev is made from a soft dough of besan (gram flour), oil and spices. The dough is then transferred into a sev press and pressed to form thin strands of sev which are then deep fried. Like green chutney and khajur imli ki chutney, Sev is also an extremely important ingredient in the preparation of chaat items like Bhel Puri, Sev Puri. The crispiness of Sev adds to the feel and distinctive taste of chaats. Sev is used as a garnish in many Indian snacks like Aloo Chaat, Poha and Hare Chane ki Chaat. In fact, if you just top boiled sprouts or grated veggies with Sev, it gives the impression of a chaat item; that is how closely it is related to the chaat family! Interestingly, this ever popular savoury Homemade Sev is made with minimal ingredients and a simple procedure, which you can easily master with just a little bit of practice. Also do try other variants like of Sev like Masala Sev, Ribbon Sev, Omapodi, Aloo Bhujia and Palak Pudina Sev. So, here we show you how to make Sev recipe with detailed step by step photos and video below. | [To make sev, combine all the ingredients in a deep bowl with approx. 5 tbsp of water, mix well and knead into a soft dough. Keep aside., Grease the sev "press" mould with little oil, transfer the dough into it, press it properly and cover it with the lid., Press out thin strands of the sev into the hot oil, a few at a time and deep-fry on a slow flame till it turns very light brown in colour from all the sides. Drain on an absorbent paper., Repeat step 3 to deep-fry the remaining sev in 3 more batches., Keep aside to cool for 5 to 10 minutes., Transfer the sev into a deep bowl and break into pieces using your fingers., Store the sev in an air-tight container and use as required., At step 1, while kneading the dough if you feel that the dough is too sticky, grease your hands with little oil and continue kneading. This will prevent the dough from sticking to your hands.] | [Energy, 42 cal, Protein, 1.5 g, Carbohydrates, 4.4 g, Fiber, 1.1 g, Fat, 2.1 g, Cholesterol, 0 mg, Sodium, 5.4 mg] | sev-2791r |
| rcp41306 | Sev Murmura, Sev Kurmura, Sev Mamra | Snacks | NA | [sev, puffed rice (kurmura), oil, curry leaves (kadi patta), turmeric powder (haldi), chilli powder, salt] | 5 mins | 13 mins | [Gujarati Dry Snacks, Jain Paryushan, Comfort Foods, Non-stick Pan, Quick Snacks / Quick Starters, Comfort Food Snacks] | 5Makes 5 cups | Gujarati | sev murmura recipe | sev kurmura | sev mamra | spicy puffed rice | masala puffed rice | with 12 amazing images. The sev murmura recipe features a mix of two all-time favourites – sev and kurmura – in a handy dry form. It is a light and easy to make dry snack. This has lesser calories than any other street food recipe. In this scrumptious Gujarati sev kurmura jar snack, the sev and puffed rice are sautéed in oil with a dash of spices. This helps the flavours to sink in well, and also keeps the puffed rice crisp and nice for some days. You can also add in onions, tomatoes some chutneys and use the sev murmura in making bhel puri. I usually prepare sev murmura and store it in an air-tight container for midnight cravings and hunger pangs. Also, you can serve it to your guests and makes a perfect Indian travel dry snack. My kids also prefer taking it along with them to school as a kids tiffin treat! A cup of masala puffed rice with tea is enough to keep you full for a while. Make sure to use fresh, good quality murmura to get tasty, crunchy sev mamra . The sev kurmura can also be used to make chaats like Bhel Puri and Sukha Bhel. Learn to make sev murmura recipe | sev kurmura | sev mamra | spicy puffed rice | masala puffed rice | with detailed step by step recipe photos below. | [To make sev murmura , heat the oil in a deep non-stick pan, add the curry leaves, turmeric powder and chilli powder, mix well and sauté on a medium flame for 10 seconds, while stirring continuously., Add the puffed rice and salt, mix well and cook on a slow flame for 10 minutes, while stirring continuously., Add the sev, mix well and cook on a slow flame for 2 minutes, while stirring continuously., Cool the sev murmura completely and store in an air-tight container., Use as required.] | [Energy, 181 cal, Protein, 5.1 g, Carbohydrates, 20.5 g, Fiber, 3.2 g, Fat, 8.8 g, Cholesterol, 0 mg, Sodium, 15.6 mg] | sev-murmura-sev-kurmura-sev-mamra-41306r |
| rcp2799 | Sev Puri ( Chaat Recipe ) | Snacks | NA | [papdis, boiled potato cubes, chopped onions, chaat masala, khajur imli ki chutney, green chutney, fresh garlic chutney, lemon juice, nylon sev, chopped coriander (dhania), chopped raw mangoes] | 30 mins | 0 mins | [Course, Mumbai Street Food, Comfort Foods, Chaat, Evening Tea Snacks, High Tea Party, Quick Snacks / Quick Starters] | 4Makes 4 plates | NA | sev puri | sev poori chaat recipe | indain sev puri chaat | mumbai sev puri recipe | with 11 images. sev puri, as the name indicates is sev topped on puris or papdis, along with potatoes and chutneys. Tangy, crisp and tongue tickling are some words that come to my mind when we think of mumbai sev puri recipe. When you think of popular Mumbai street food, then sev poori chaat recipe is on top of the list. Every bhelwala has his own recipe of sev puri. I grew up having sev puri on the streets of Mumbai. However, we prefer to make our sev puri at home as it is a lot more hygienic. In addition, we always have our jar snack of baked puri ready on hand with our chutneys in the freezer. So making sev poori chaat at home is quite a quick job. We will be using an assortment of chutneys to make indain sev puri chaat. You can refer these chutney recipe with detailed step by steps for Khajur Imli ki Chutney , Green Chutney,Fresh Garlic Chutney and make them time ahead and store in the refrigerator. The base of sev poori is made of papdi, which are small crispy flat puris which are deep fried. For those who prefer a healthier sev puri , switch to our baked puri recipe. The very thought of homemade sev poori makes my mouth water as I reach out to make this delicious chaat! Enjoy our sev puri | sev poori chaat recipe | indain sev puri chaat | mumbai sev puri recipe with detailed step by step photos. | [Just before serving, arrange 6 papdis on a serving plate., Top each papdi with a few potato cubes, little onions and sprinkle a little chaat masala over it., Top it with 1 tsp of khajur imli ki chutney, ½ tsp of green chutney and ½ tsp of garlic chutney., Put a ½ tsp lemon juice and 1½ tsp of sev over each papdi., Garnish with 1 tbsp of coriander and ½ tbsp of raw mangoes evenly over it., Repeat steps 1 to 5 to make 3 more plates of sev puri., Serve the sev puri immediately.] | [Energy, 171 cal, Protein, 2.5 g, Carbohydrates, 18.3 g, Fiber, 0.7 g, Fat, 9.5 g, Cholesterol, 0 mg, Sodium, 4.9 mg] | sev-puri--chaat-recipe--2799r |
| rcp33405 | Sev Puri ( Mumbai Roadside Recipes ) | Snacks | NA | [papdis, boiled , peeled and chopped potatoes, chopped onions, geela lehsun ka chutney, teekha pudina chutney, meetha chutney, chaat masala, lemon juice, nylon sev, chopped tomatoes, chopped raw mangoes, chopped coriander (dhania), fried masala chana dal] | 15 mins | 0 mins | [Mumbai Street Food, Comfort Foods, Indian Birthday Party Snacks, Kitty Party Chaat, Comfort Food Chaat] | 4Makes 4 plates | Indian | street style sev puri | Mumbai roadside sev puri | homemade sev poori chaat recipe | with amazing 25 images. street style sev puri, as the name indicates is sev topped on puris or papdis, along with potatoes and chutneys. Tangy, crisp and tongue tickling are some words that come to my mind when we think of Mumbai roadside sev puri recipe. Tangy, crisp and tongue-tickling are the first words that come to mind when one thinks of this chat-pata Mumbai roadside sev puri snack. An arrangement of puris or papdis loaded with potatoes and chutneys, garnished with crispy sev and peppy coriander, Sev Puri is a snack worth many accolades! Visiting Mumbai, one cannot miss the Mumbai roadside sev puri available with almost every roadside hawker. From Juhu Beach to Chowpatty beach to roads leading to railway stations, you will see street vendors on carts selling Mumbai roadside sev puri. A steady stream of praise usually follows every mouthful, so full of crisp papdi, fresh chutneys and crunchy veggies like onions and raw mangoes. But some just lose themselves in the myriad flavours and textures, and stay silent till they finish the whole plateful! Feel free to have it your way. When you think of Mumbai Street Foods, then sev poori chaat recipe is on top of the list. Every bhelwala has his own recipe of street style sev puri. Making sev puri is really very easy, I remember making my first plate of sev puri when I was in grade 7, it got easier as my mother had the chutneys on hand in the freezer. To make street style sev puri, Arrange 6 papdis on a plate and place ½ tbsp of potatoes and 2 tsp of onions over each papdi. If you are a jain, you can top it with boiled banana or sprouted and boiled moong and chana. Top each papdi with ¼ tsp of geela lehsun ka chutney, ½ tsp teekha chutney and ½ tbsp of meetha chutney. The chutney’s can be adjusted according to your liking. Sprinkle 1 tsp of chaat masala and squeeze some lemon juice evenly over the papdis. Sprinkle ¼th of the sev, 2 tbsp of tomatoes and 1 tsp of raw mangoes evenly over the papdis and serve immediately garnished with 1 tbsp of coriander and 1 tsp of masala dal. I grew up having sev puri on the streets of Mumbai. However, we prefer to make our street style sev puri at home as it is a lot more hygienic. In addition, we always have our jar snack of baked puri ready on hand with our chutneys in the freezer. So making sev poori chaat at home is quite a quick job. We will be using an assortment of chutney to make Indain sev puri chaat. You can refer these chutney recipe with detailed step by steps for Khajur Imli ki Chutney, Green Chutney, Fresh Garlic Chutney and make them time ahead and store in the refrigerator. The base of sev poori is made of papdi, which are small crispy flat puris which are deep fried. For those who prefer a healthier sev puri , switch to our baked puri recipe. The very thought of homemade sev poori makes my mouth water as I reach out to make this delicious chaat! Enjoy our street style sev puri | Mumbai roadside sev puri | homemade sev poori chaat recipe with detailed step by step photos. | [To make sev puri, arrange 6 puris in a plate and top each puri with some potato cubes and onions., Top each papdi with ¼ tsp of geela lehsun ka chutney, ½ tsp teekha chutney and ½ tbsp of meetha chutney., Sprinkle 1 tsp of chaat masala powder and squeeze ½ tsp lemon juice evenly over the papdis., Sprinkle ¼th of the sev, 2 tbsp of tomatoes and 1 tsp of raw mangoes evenly over the papdis and serve immediately garnished with 1 tbsp of coriander and 1 tsp of masala dal., Repeat with the remaining ingredients to make 3 more plates of sev puri.] | [Not Given] | sev-puri--mumbai-roadside-recipes--33405r |
| rcp42971 | Sev Puri Sandwich | Snacks | Veg | [mashed potatoes, chopped coriander (dhania), chilli powder, chaat masala, cumin seeds (jeera) powder, lemon juice, salt, papadis, bread, butter, butter, green chutney, garlic chutney, sweet chutney, chopped onions, chopped tomatoes, chaat masala, sev, butter, sev] | 15 mins | 20 mins | [Mumbai Street Food, Quick Evening Snacks, Indian Snacks for Entertaining, Chaat, Evening Tea Snacks, Veg Grilled Sandwiches, Toast Sandwich] | 4Makes 4 sandwiches | Indian | sev puri sandwich recipe | street style sev puri sandwich | sev puri chaat sandwich | with 28 amazing images. Sev puri is another popular street food of Mumbai, it is made with crunchy, noodle-like snack call sev, and thin savoury biscuits called puri. It is quite like the Bombay toasty. Learn how to make sev puri sandwich recipe | street style sev puri sandwich | sev puri chaat sandwich | Sev puri is one of the most popular Indian chaat. The combination of papdi, sev, potatoes, onions, tomatoes, capsicum, cucumber and chutneys like spicy green chutney, red chutney and sweet chutney coming together to make a sandwich makes this unique street snack simply irresistible. street style sev puri sandwich is like having the best of two recipes. Sev puri lovers will highly appreciate this new form of sev puri sandwich. This will unite both chaat and sandwich lovers. This sev puri chaat sandwich is actually super easy and quick to put together, provided you have all the ingredients ready. Ingredients are also very common and easily available. Al the efforts are worth in every bite. Tips to make sev puri sandwich: 1. Make sure you grease the sandwich toaster well using butter. 2. Assemble the sandwich just before serving otherwise the bread will become soggy. 3. We have used white bread but if you wish, you can also use brown bread to make this sandwich. Enjoy sev puri sandwich recipe | street style sev puri sandwich | sev puri chaat sandwich | with detailed step by step photos. | [To make sev puri sandwich, take 2 bread slices on a clean, dry surface. Apply 1 tsp butter and 1 tsp green chutney on both the bread slices., On 1 buttered-chutney bread slice, arrange 4 papadis, top it with ½ tbsp of the prepared potato stuffing over it each papdi., Put 1/8 tsp green chutney, 1/8 tsp garlic chutney and ¼ tsp sweet chutney evenly over each papdi., Put 1 tsp of onions, 1 tsp of tomatoes, little chaat masala and 1 tsp of sev evenly over each papdi., Sandwich it with another buttered-chutney side and press lightly., Apply little butter on top., Grease a sandwich toaster on both the sides using 1 tsp of butter., Place the sandwich in the sandwich toaster and cook on a medium flame, till it turns brown and crisp from both the sides., Cut into 4 equal pieces using a sharp knife., Place it on a plate., Apply 1 tsp of butter evenly over it., Finally sprinkle 1 tbsp sev over it., Repeat steps 1 to 12 to make 3 more sev puri toasts., Serve immediately.] | [Not Given] | sev-puri-sandwich-42971r |
| rcp4096 | Sev Puri, Chatpata Snack | Snacks | NA | [papdis (puris), boiled , peeled and mashed potatoes, chopped onions, chaat masala, khajur imli ki chutney, green chutney, fresh garlic chutney, lemon juice, sev, chopped coriander (dhania), chopped raw mangoes] | 30 mins | 0 mins | [Chaat, Evening Tea Snacks, Indian Birthday Party, Cocktail Party, Kids After School] | 4Makes 4 plates | Indian | Tangy, crisp and tongue-tickling are the first words that come to mind when one thinks of this chat-pata snack. An arrangement of puris or papdis loaded with potatoes and chutneys, garnished with crispy sev and peppy coriander, Sev Puri is a snack worth many accolades! A steady stream of praise usually follows every mouthful, so full of crisp papdi, fresh chutneys and crunchy veggies like onions and raw mangoes. But some just lose themselves in the myriad flavours and textures, and stay silent till they finish the whole plateful! Feel free to have it your way… After the explosion of tangy, spicy flavours and textures that the sev Puri treated you, a glass of Sweet Lassi or Mango Lassi will be a welcome drink to soothe your taste buds and tummy. | [Just before serving, arrange 6 papdis on a serving plate., Top each papdi with 1 tsp of potato, ½ tsp of onions and sprinkle a little chaat masala over it., Top it with 1 tsp of khajur imli ki chutney, ½ tsp of green chutney and ½ tsp of garlic chutney., Sprinkle a little lemon juice and ½ tsp of sev over each papdi., Repeat steps 1 to 4 to make 3 more plates., Serve immediately garnished with coriander and raw mangoes.] | [Energy, 261 cal, Protein, 5.5 g, Carbohydrates, 29.6 g, Fiber, 3 g, Fat, 13.2 g, Cholesterol, 0 mg, Sodium, 16.3 mg] | sev-puri-chatpata-snack-4096r |
| rcp605 | Sev Tameta, Gujarati Sev Tameta Nu Shaak Recipe | NA | Veg | [sev, tomato cubes, oil, cumin seeds (jeera), asafoetida (hing), chopped ginger (adrak), turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, chilli powder, sugar, salt] | 10 mins | 11 mins | [Gujarati Shaak Sabzi, Jain Subzi / Gravies, Sabzis, Curries, Semi-Dry Sabzis, Traditional Indian Sabzis, Non Stick Kadai Veg, Quick Sabzis] | 4Makes 4 servings | Gujarati | sev tameta recipe | Gujarati sev tameta nu shaak | sev tamatar | sev tamatar sabzi | with 15 amazing images. sev tameta recipe also known as Gujarati sev tameta nu shaak is the very popular Gujarati sabzi which can be made in a jiffy and requires not more than 15 minutes. Sev tamatar ki sabzi is made with minimum and the most basic ingredients that are easily available in every Indian household pantry! Sev and tomatoes form the bulk of this sev tamatar sabzi along with a tempering. Tired and had a long day, cook this Gujarati sev tameta nu shaak without thinking anything as it is easy. To make sev tamatar sabzi, heat oil in a broad pan and add cumin seed, asafoetida and ginger. Ginger will inherit an amazing flavour in our sabzi. Further, we have added tomatoes. We have cut them into big cubes, followed by Indian spices that include turmeric powder, red chilli powder, coriander- cumin seed powder, sugar and salt. Add 1 cup of water and let it simmer until tomatoes are soft and the masala's are cooked. Add sev and mix well. Serve sev tameta immediately with rotis and bajra rotla. Make tamatar nu shaak at home as close to serving time as possible or else the sev will turn soggy. Use any thick besan sev which will not get disintegrated immediately after putting in the sabzi will work fine in this sev tameta recipe. You can make the tomato gravy prior and just before serving, reheat, add sev and serve. Sev tameta is one sabzi that no one in my family creates a fuss to consume and as the sabzi is super easy, i make it once in a week for any meal of the day. Enjoy sev tameta recipe | Gujarati sev tameta nu shaak | sev tamatar | sev tamatar sabzi | with detailed step by step recipe photos and video below. | [To make sev tameta, heat the oil in a non-stick kadhai and add the cumin seeds, asafoetida and ginger., When the seeds crackle, add the tomatoes, turmeric powder, coriander-cumin seeds powder, chilli powder, sugar and salt, mix well and simmer for 8 minutes or till the tomatoes are soft, while stirring occasionally., Add 1 cup of water, mix well and cook on medium flame for 2 minutes, while stirring occasionally., Remove from the flame, add the sev and mix well., Serve the sev tametagujarati sev tameta nu shaak immediately with rotlis., Make this as close to serving time as possible or else the sev will turn soggy.] | [Energy, 307 cal, Protein, 8.6 g, Carbohydrates, 26.7 g, Fiber, 7 g, Fat, 18.4 g, Cholesterol, 0 mg, Sodium, 36.8 mg] | sev-tameta-gujarati-sev-tameta-nu-shaak-recipe-605r |
| rcp42573 | Sev Usal | Snacks | NA | [soaked safed vatana (dried white peas), salt, oil, mustard seeds ( rai / sarson), asafoetida (hing), chopped onions, chopped tomatoes, chilli powder, coriander (dhania) powder, turmeric powder (haldi), chopped coriander (dhania), lemon juice, garlic chutney, green chutney, sweet chutney, boiled and chopped potatoes, chopped onions, grated carrot, chopped coriander (dhania), sev, ladi pav] | 20 mins | 20 mins | [Gujarati Farsans, Gujarati One Dish Meal, Evening Tea Snacks, Indian Birthday Party Snacks, Kitty Party Snacks] | 4Makes 4 servings | Gujarati | sev usal recipe | Gujarat street food sev usal | sev usal chaat | enjoy with amazing 36 photos. Everyone of you might have heard of the very famous Maharashtrian snack "Usal", here we have given it a twist by transforming it into a chaat. sev usal is a very famous Gujarat street food from Vadodara. Chaat are popular savoury snack around India. sev usal chaat is made using assortments of chutneys, spices, crunchy bites like papdi, sev, tikkis, boond, puri. If you have guests coming over, you can win them with this recipe. Easy to make sev usal, all you need to do is prepare everything before hand toss everything while serving and serve immediately. Sev usal chaat is a unimaginably scrumptious treat and has a vibrant burst of flavors. The procedure of making sev usal is divided into two steps. First is making the ragda and second is assembling it. For making ragda, we have taken soaked white peas over night and cooked them in pressure cooker. Make sure that you do not over cook them or the sev usal chaat might be mushy, we need the white peas to give a mouth fill. Once the white peas are cooked, drain them and make the tempering. Take oil in a deep non stick pan, add mustard seeds and asafoetida, this spice also known as hing helps in digestion; as pulses and dals are hard to digest. Add onions and tomatoes, you can also use tomato puree if you wish to. Once these are cooked, add Indian spices like red chilli powder, turmeric powder, coriander powder, salt and little water and cook. Add cooked vatana, corainder leaves which add freshness and lemon juice for a tangy hint. Add water, make sure you do not add excessive water as we do not want our radga to be runny. And our ragda for sev usal is ready. You can use this ragda for various other chaats too. After the ragda is prepared, the next step is assembling it. So to assemble it, take a little portion of ragda in a bowl. Top it with little garlic chutney, green chutney and meetha chutney. You can adjust he quantity of chutneys according to your preference of sweet or spicy. To add nice bite to the sev usal add boiled and chopped potatoes and onions, add coriander leaves and lastly add sev. Our Gujarat street food sev usal is ready to be served!! I make sev usal for my family on weekends for evening snack and sometimes even for dinner. It is really quick and easy to make. All the condiments used to make it are also home made. This recipe will give you a palatable and delightful experience and is surely a treat. You can relish this famous sev usal recipe | vadodara special sev usal | sev usal chaat with pav, onions and lemon slices. Enjoy sev usal recipe | vadodara special sev usal | sev usal chaat with step by step photos given below. | [Combine the vatana, little salt and enough water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid. Drain and keep aside., Heat the oil in a deep non-stick pan, add the mustard seeds and asafoetida and sauté on a medium flame for 30 seconds., Add the onions and sauté on a medium flame for 1 minute., Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the chilli powder, coriander powder, turmeric powder, salt and ½ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the cooked vatana, coriander, lemon juice and ½ cup water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside., Put 1/4th portion of ragda in a serving bowl and top it with ½ tsp of garlic chutney, 1 tsp of green chutney, 2 tsp of sweet chutney evenly over it., Put 1 tbsp of potatoes, 1 tbsp of onions, ½ tbsp of carrot, ½ tbsp of coriander and 1 tbsp of sev evenly over it., Repeat steps 1 to 2 to make 3 more servings., Serve the sev usal immediately.] | [Energy, 238 cal, Protein, 10.3 g, Carbohydrates, 31.7 g, Fiber, 3.9 g, Fat, 7.9 g, Cholesterol, 0 mg, Sodium, 20.6 mg] | sev-usal-42573r |
| rcp4881 | Sevaiyan Upma in A Microwave | Snacks | NA | [whole wheat vermicelli (semiya), oil, mustard seeds ( rai / sarson), urad dal (split black lentils), asafoetida (hing), curry leaves (kadi patta), slit green chillies, chopped onions, chopped coriander (dhania), salt] | 10 mins | 12 mins | [South Indian Breakfast, Whole Wheat Recipes, Breakfast Upma, Poha, Quick Evening Snacks, Indian Snacks for Entertaining, School Time Snacks, Evening Tea Snacks] | 2Makes 2 servings | South Indian | microwave semiya upma recipe | seviyan upma in microwave | semiya upma in microwave | vermicelli upma in microwave | with 20 amazing images. seviyan upma in microwave is a quick fix and hassle-free snack ready in a jiffy. Learn how to make vermicelli upma in microwave. Sevaiyan Upma in a Microwave is made from seviayan (vermicelli ), urad dal and Indian spices. To make microwave semiya upma, combine 2 tsp of oil and vermicelli in a microwave safe bowl, mix well and microwave on high for 2 minutes, while stirring once in between. Keep aside. Heat the remaining 2 tsp of oil in a microwave safe bowl, add the mustard seeds, urad dal and asafoetida, mix well and microwave on high for 2 minutes. Add the curry leaves, green chillies, mix well and microwave on high for 30 seconds. Add the onions, mix well and microwave on high for 2 minutes. Add 1¼ cups of water, mix well and microwave on high for 2 minutes. Add the roasted vermicelli, coriander and salt, mix well and microwave on high for 3 minutes, while stirring once in between. Serve seviyan upma immediately. Think upma and the first two options that come to your mind are rava and seviyan. Indeed, these have traditionally been amongst the most popular upmas all over the country, made frequently in almost every household for breakfast or as supper. Here we present to you seviyan upma in microwave. Cooking in microwave makes it simple, easy and quick. Vermicelli upma in microwave takes just minutes to make but has the same fabulous consistency and the same homely flavour, obtained by cooking the vermicelli with a traditional tempering and onions. It is important to add a lot of coriander to this semiya upma in microwave in order to get a vibrant taste. Tips for microwave semiya upma. 1. The vermicelli used for this recipe is usually whole wheat vermicelli. 2. If you like spicy upma, add finely chopped green chillies instead of slit chillies. 3. Enjoy this upma in microwave immediately after preparation. You can also try other microwave recipes like Microwave Popcorn Made in A Bowl and Palak Methi na Muthia. Enjoy microwave semiya upma recipe | seviyan upma in microwave | semiya upma in microwave | vermicelli upma in microwave | with step by step photos. | [To make seviyan upma in microwave,combine 2 tsp of oil and whole wheat vermicelli in a microwave safe bowl, mix well and microwave on high for 2 minutes, while stirring once in between. Keep aside., Heat the remaining 2 tsp of oil in a microwave safe bowl, add the mustard seeds, urad dal and asafoetida, mix well and microwave on high for 2 minutes., Add the curry leaves, green chillies, mix well and microwave on high for 30 seconds., Add the onions, mix well and microwave on high for 2 minutes., Add 1¼ cups of water, mix well and microwave on high for 2 minutes., Add the roasted vermicelli , coriander and salt, mix well and microwave on high for 3 minutes, while stirring once in between., Serve the sevaiyan upma immediately.] | [Energy, 176 cal, Protein, 2.5 g, Carbohydrates, 18.7 g, Fiber, 0.6 g, Fat, 10.1 g, Cholesterol, 0 mg, Sodium, 7.5 mg] | sevaiyan-upma-in-a-microwave-4881r |
| rcp40372 | Seviyan Pulao, Semiya Pulao, Vermicelli Pulao | Lunch | Veg | [vermicelli (semiya), oil, ghee, cumin seeds (jeera), clove (laung / lavang), cinnamon (dalchini), cardamom (elaichi), green peas, grated carrot, chilli powder, turmeric powder (haldi), garam masala, salt, lemon juice] | 10 mins | 17 mins | [Jain Naashta, South Indian Breakfast, One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba, Indian Party, Non Stick Kadai Veg] | 2Makes 2 servings | Jain | seviyan pulao recipe | semiya pulao | vermicelli pulao for breakfast and lunch box treat | sevai pulao | shavige pulav | with 14 amazing images. seviyan pulao recipe | semiya pulao | vermicelli pulao for breakfast and lunch box treat | sevai pulao | shavige pulav | is a quick fare ready in 25 minutes. Learn how to make semiya pulao. To make seviyan pulao, heat the oil in a deep non-stick kadhai, add the vermicelli and sauté on a medium flame for 5 minutes or till brown in colour. Remove and keep aside. Heat the ghee in the same non-stick kadhai, add the cumin seeds, clove, cinnamon and cardamom and sauté on a medium flame for a few seconds. Add the green peas and carrot and sauté on a medium flame for another 2 minutes. Add the chilli powder, turmeric powder, garam masala and salt and sauté on a medium flame for 30 more seconds. Add 1 cup of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the vermicelli and mix well. Cover it with a lid and cook on a medium flame for 5 to 6 minutes, while stirring occasionally. Add the lemon juice and mix well. Discard the cinnamon, clove and cardamom from the seviyan pulao. Allow the seviyan pulao to cool completely, and pack in an air-tight tiffin box. The exciting noodle-like appearance of vermicelli really works in favour of the sevai pulao, making it a hot favourite with kids. They love to play around with the long, slippery strands of the semolina vermicelli, while moms are content that a lot of veggies are also going in with it. Assorted veggies, apt spices and garam masala too make the semiya pulao not only visually appealing but a real treat to the taste buds too! Vermicelli pulao for breakfast and lunch box treat is easy and quick to make on busy mornings, and stays fresh in the tiffin box for at least 5 hours If you like seviyan pulao then try Palak Chana Pulao, Spicy Sprouts Pulao, Bulgur Wheat Pulao and other 200+ pulao recipes from our collection. Tips for seviyan pulao. 1. Dry roast the vermicelli on a slow to medium flame only. Also remember to stir it continuously as it tends to burn quickly. 2. You can also use other popular vegetables that we generally add in pulao recipes like onion, French beans, cauliflower, capsicum etc. 3.This pulao is moderately spiced. You can even add garlic paste, and ginger-green chilli paste to make it more tongue-tickling. 4. Do not cook after adding lemon juice. It might lend a bitter taste to the pulao. 5. Discard the cinnamon, clove and cardamom before serving. 6. Remember to cool pulao completely before packing. Enjoy seviyan pulao recipe | semiya pulao | vermicelli pulao for breakfast and lunch box treat | sevai pulao | shavige pulav | with step by step photos. | [To make seviyan pulao, heat the oil in a deep non-stick kadhai, add the vermicelli and sauté on a medium flame for 5 minutes or till brown in colour. Remove and keep aside., Heat the ghee in the same non-stick kadhai, add the cumin seeds, clove, cinnamon and cardamom and sauté on a medium flame for a few seconds., Add the green peas and carrot and sauté on a medium flame for another 2 minutes., Add the chilli powder, turmeric powder, garam masala and salt and sauté on a medium flame for 30 more seconds., Add 1 cup of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the vermicelli and mix well. Cover it with a lid and cook on a medium flame for 5 to 6 minutes, while stirring occasionally., Add the lemon juice and mix well., Discard the cinnamon, clove and cardamom from the seviyan pulao., Allow the seviyan pulao to cool completely, and pack in an air-tight tiffin box.] | [Energy, 327 cal, Protein, 8.7 g, Carbohydrates, 56.9 g, Fiber, 2.2 g, Fat, 7.1 g, Cholesterol, 0 mg, Sodium, 20.1 mg] | seviyan-pulao-semiya-pulao-vermicelli-pulao-40372r |
| rcp5007 | Sgroppino | NA | NA | [lemon juice, sugar syrup, strawberry crush, ice-cubes] | | 0 mins | [Indian Mocktails, Squash / Syrups, Western Party, Cocktail Party] | 1Serves 1. (1 ) | Indian | Pronounced as gropino, with the "S" silent. This is a non-alcoholic slushy cooler, which can be spiked with any spirit of your choice if you like at step 1. | [Combine the lemon juice, sugar syrup and 3 cups of the ice in a blender and blend till it is smooth and slushy. Spoon half into a glass and keep refrigerated., Add the remaining ice and the strawberry crush and blend with the remaining lemon-sugar mixture till it is smooth and slushy., Spoon this on to the lemon-flavoured ice and place a straw and a swizzle stick into the glass and serve immediately.] | [Energy, 264 cal, Protein, 1.1 g, Carbohydrates, 62.3 g, Fiber, 2 g, Fat, 0.9 g, Cholesterol, 0 mg, Sodium, 2.2 mg] | sgroppino-5007r |
| rcp22165 | Shahi Dal ( Zero Oil ) | NA | Veg | [urad dal (split black lentils), chopped ginger (adrak), chopped green chillies, salt, cumin seeds (jeera), chopped onions, garam masala, cornflour low-fat milk, chopped coriander (dhania)] | 10 mins | 15 mins | [Punjabi Dals | Punjabi Kadhis, Low Calorie Dals, Low Calorie Kadhis, Indian Pressure Cooker, Boiled Indian recipes, Pressure Cooker Vegetables, Pressure Cooker, Non-stick Pan] | 4Makes 4 servings | Punjabi | The richness of any “shahi” dish usually comes from the abundance of cream. Here, I have substituted cream with low-fat milk mixed with cornflour, which tastes equally creamy and delicious. Urad dal gives a healthy fillip to this dish, as it is high in folic acid and zinc. Folic acid aids in brain development as well as boosting haemoglobin levels whereas zinc is required for life long mental strength. | [Clean, wash and soak the urad dal in water for 3 to 4 hours. Drain., Combine together the urad dal, ginger, green chillies, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid. Remove the lid, whisk the dal well and keep aside., Heat a deep non-stick pan on a medium flame and when hot, add the cumin seeds and dry roast for 30 seconds., Lower the flame, add the onions and dry roast till the onions for 1 to 2 minutes. Sprinkle a little water if they start burning., Add the cooked urad dal, garam masala and ¾ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the cornflour-milk mixture and a little salt, mix well and cook on a medium flame for 1 minute, while stirring continuously., Serve hot garnished with coriander.] | [Energy, 192 cal, Protein, 12.8 g, Carbohydrates, 33.5 g, Fiber, 6.3 g, Fat, 0.8 g, Cholesterol, 0 mg, Sodium, 21.6 mg] | shahi-dal--zero-oil--22165r |
| rcp30958 | Shahi Gobhi ( Mughali Khana ) | NA | Veg | [ghee, chopped onions, bayleaf (tejpatta), sugar, salt, chopped onions, chopped tomatoes, whole dry kashmiri red chillies, cinnamon (dalchini), cloves (laung / lavang), ginger (adrak), cloves garlic (lehsun), cauliflower, boiled green peas, grated processed cheese, fresh cream] | 20 mins | 20 mins | [Mughlai Sabzis, Veg Mughlai sabzi, Curries, Sabzis with Gravies, Traditional Indian Sabzis, Baked, Stir-fry, Indian Party] | 6Makes 6 servings (6 serving ) | Indian | This very popular dish is prepared by cooking a full cauliflower in some salt water, topping it with a scrumptious mughlai gravy and baking it to perfection. Though a little time consuming, shahi gobhi is a great option for serving at parties as it looks great and tastes even better! | [Heat the ghee in a kadhai over a slow flame, add the onions and bayleaf and cook for 1 minute., Add the prepared paste and cook for 3 to 4 minutes., Add the sugar, salt and 1 cup of water and simmer for a few minutes. Keep aside., Boil a vesselful of water with a little salt, add the cauliflower and cook till it is tender. Allow it to cool., Cut out and remove the remaining hard stem in the centre of the cauliflower with a sharp knife., Place the cauliflower in a serving dish, pour the gravy over it and sprinkle the peas and cheese on top., Bake in a pre-heated oven at 200ºc (400ºf) for 10 to 15 minutes until the cauliflower is golden brown., Serve hot garnished with cream.] | [Energy, 129 cal, Protein, 4.1 g, Carbohydrates, 7.8 g, Fiber, 4.3 g, Fat, 9.1 g, Cholesterol, 0 mg, Vitamin A, 177.6 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.8 mg, Vitamin C, 43.7 mg, Folic Acid, 6.3 mcg, Calcium, 64.1 mg, Iron, 1.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 40.5 mg, Potassium, 143.7 mg, Zinc, 0.3 mg] | shahi-gobhi---mughali-khana--30958r |
| rcp37257 | Shahi Pulao ( Mughlai Khana) | NA | Veg | [long grained rice (basmati), saffron (kesar) strands, ghee, caraway seeds (shahjeera), cinnamon (dalchini), cloves (laung / lavang), cardamoms, boiled green peas, salt, paneer (cottage cheese) cubes, dried apricots (kummani / jardalu) water, ghee, curds (dahi), sugar, salt, onion, grated coconut, garlic (lehsun) cloves, coriander (dhania) seeds, cumin seeds (jeera), cinnamon (dalchini), cloves (laung / lavang), cardamoms, poppy seeds (khus-khus), red chillies, ginger (adrak), ghee] | 20 mins | 40 mins | [Mughlai Sabzis, Veg Mughlai sabzi, Curries, Traditional Indian Rice Recipes, Pulaos, Indian Party, Kadai Veg] | 6Makes 6 servings | Indian | The word “shahi” is associated with dry fruits in any cuisine. Here it’s the addition of apricots which in rice gain a new flavour when layered with spicy curds gravy. Green peas added to the rice make this dish a treat for your eyes. This dish is a little time consuming but is a great option for serving at parties and treat your loved ones if you have time on hand. | [Combine the saffron and 1 tsp of milk in a small bowl, mix well and keep aside., Clean, wash and soak the rice for approx. 15 minutes. Drain and keep aside., Boil 4 cups of water, add the rice and cook till the rice is 80% done. Each grain of rice should be separate. Drain and discard the water and cool the rice., Add the saffron mixture and mix well. Keep aside., Heat the ghee in a kadhai, add the caraway seeds, cinnamon, cloves and cardamoms and fry until they begin to crackle., Add the rice, green peas and salt and cook for a few minutes., Add the paneer and apricot pieces and mix well. Keep aside., Heat the ghee in a kadhai, add the prepared paste and sauté for 3 to 4 minutes., Remove from the flame, add the curds, sugar and salt and mix well. Keep aside., In a large baking bowl, put 2 tbsp of ghee at the bottom. Make 5 layers by spreading 1/3 of the rice, then spread ½ of the gravy, next spreading 1/3 of the rice and finally spreading the remaining gravy and another layer of rice., Cover with aluminum foil and bake in a pre-heated oven at 230ºc (460º) for 20 minutes., Just before serving turn the bowl upside down and demould on a big serving plate. Serve hot.] | [Not Given] | shahi-pulao--mughlai-khana-37257r |
| rcp8701 | Shahi Puran Poli, Indian Sweet Roti | NA | NA | [whole wheat flour (gehun ka atta), oil, ghee, semolina (rava / sooji), mawa (khoya), sugar, cardamom (elaichi) powder, whole wheat flour (gehun ka atta), ghee] | 5 mins | 15 mins | [Maharashtrian Rotis / Polis, Mughlai Mithai, Traditional Indian Mithai, Indian Independence Day, Mother's Day, Sweet Recipes for Kids, Low Calorie Indian Sweets, Desserts] | 4Makes 4 puranpolis | Maharashtrian | While the normal puran poli is made with a stuffing of sweetened coconut, the Shahi Puran Poli is a much grander version, made with sweetened and spice-tinged mawa inside. The polis made of whole wheat flour become very soft when cooked with a stuffing of mawa, which lends its rich milky taste and succulent texture to the poli. Some amount of semolina is used in the stuffing to give volume and firmness to it. You will thoroughly enjoy the rich, traditional taste of this Indian mithai, which is ideal to serve on any special occasion . | [Combine the whole wheat flour and oil in a deep bowl and knead into a soft dough using enough water. Cover and keep aside., Heat the ghee in a deep non-stick pan, add the semolina and sauté on a slow flame for 2 minutes., Add the khoya and sugar, mix well and cook on a medium flame for 1 minute., Add the cardamom powder and mix well., Remove from the flame and keep aside to cool., Divide the filling into 4 equal portions. Keep aside., Divide the dough into 4 equal portions., Roll out a portion of the dough into a 75 mm. (3") diameter circle using a little whole wheat flour for rolling., Place a little stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly., Roll again into a circle of 150 mm. (6”) diameter circle with a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook it using 1 tsp of ghee until golden brown spots appear on both the sides., Repeat steps 3 to 6 to make 3 more puran polis., Serve hot.] | [Energy, 301 cal, Protein, 7.8 g, Carbohydrates, 37.7 g, Fiber, 0.5 g, Fat, 13.2 g, Cholesterol, 0 mg, Sodium, 7.2 mg] | shahi-puran-poli-indian-sweet-roti-8701r |
| rcp37763 | Shahjahani Dal | Lunch | NA | [kabuli chana (white chick peas), salt, ghee, caraway seeds (shahjeera), chopped onions, cloves (laung / lavang), cardamoms (elaichi), cinnamon (dalchini), turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, green chilli paste, fresh cream, garam masala, chopped coriander (dhania), ghee, sliced garlic (lehsun), kashmiri red chilli powder] | 20 mins | 25 mins | [Mughlai Dals, Indian Party, Pressure Cooker, Mixer, Dal for lunch, Indian lentils for lunch] | 4Makes 4 servings | Indian | shahjahani dal recipe | shahjahani chickpea dal | chickpea stew | Indian style kabuli chana dal | with 22 amazing images. shahjahani dal recipe | shahjahani chickpea dal | chickpea stew | Indian style kabuli chana dal is a rich dal which combines the unique aroma and flavour of both whole spices and spice powder. Learn how to make shahjahani chickpea dal. To make shahjahani dal, combine the kabuli chana, 2 cups of water and salt and pressure cook for 5 whistles. Allow the steam to escape before opening the lid. Blend the kabuli chana along with the water in which they are cooked in a mixer to a coarse paste. Keep aside. Heat the ghee in a deep kadhai, add the caraway seeds and sauté on a medium flame for a few seconds. Add the onions, cloves, cardamom and cinnamon, mix well and sauté on a medium flame for 1 to 2 minutes. Add the turmeric powder, chilli powder and coriander-cumin seeds powder, mix well and sauté on a medium flame for 1 more minute. Add the kabuli-chana mixture, salt and green chilli paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the fresh cream, garam masala and coriander, 1/2 cup water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Serve hot. When we think of chickpeas, Chole is what comes to our mind. Yes, that’s from the land of Punjab. But in the state of Hyderabad kabuli chana is very uniquely used to make Indian style kabuli chana dal. This shahjahani chickpea dal is named after the Mughal emperor Shahjahan. A truly magnificent creation, this dal is made with kabuli peas that have been boiled and pureed. It is further perked up with a host of Indian spices for an authentic aroma and taste. Relish this Indian style kabuli chana dal with any pulao or parathas in true mughal style! Tips for shahjahani dal. 1. The chick peas should be over cooked as we have to blend them. 2. Blend them till coarse to enjoy its mouthfeel. 3. Make sure that all spices are sautéed well or else they will leave a raw taste in dal. Enjoy shahjahani dal recipe | shahjahani chickpea dal | chickpea stew | Indian style kabuli chana dal | with step by step photos. | [To make shahjahani dal, combine the kabuli chana, 2 cups of water and salt and pressure cook for 5 whistles., Allow the steam to escape before opening the lid., Blend the kabuli chana along with the water in which they are cooked in a mixer to a coarse paste. Keep aside., Heat the ghee in a deep kadhai, add the caraway seeds and sauté on a medium flame for a few seconds., Add the onions, cloves, cardamom and cinnamon, mix well and sauté on a medium flame for 1 to 2 minutes., Add the turmeric powder, chilli powder and coriander-cumin seeds powder, mix well and sauté on a medium flame for 1 more minute., Add the kabuli-chana mixture, salt and green chilli paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the fresh cream, garam masala and coriander, 1/2 cup water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., For the tempering, heat ghee in a small pan, add sliced garlic, kashmiri chilli powder and sauté for a few seconds., Pour the tempering over the dal and mix well., Serve the shahjahani dal hot.] | [Not Given] | shahjahani-dal-37763r |
| rcp4793 | Shajahani Dal | NA | Veg | [soaked kabuli chana (white chick peas), chopped onions, cloves (laung / lavang), cardamom (elaichi), cinnamon (dalchini), chilli powder, coriander (dhania) powder, garam masala, chopped green chillies, coconut milk, fresh cream, ghee oil, salt, chopped coriander (dhania)] | 20 mins. | 25 mins. | [Celebration Dals, Indian Pressure Cooker, Pressure Cooker Vegetables, Pressure Cooker] | 5Serves 4 to 6. | Indian | This dal is certain to please the king! Kabuli channa is over-cooked and blended into a coarse puree. The puree is cooked in hot oil with onions and spices before thick, creamy coconut milk is added to the dal. Don’t forget the garnish before serving! | [Pressure cook the Kabuli chana with salt 4 cups of water till they are overdone., Blend the mixture to a smooth paste in a mixer. Keep aside., Heat the ghee in a kadhai and add the chopped onions., Sauté till they are translucent and add the cloves, green cardamom, cinnamon and sauté for another minute., Add the chilli powder, coriander powder, garam masala and green chillies and cook for another 30 seconds., Add the puréed dal and salt and allow the mixture to come to a boil., Add the coconut milk and cream and simmer till thick., Serve hot garnished with the chopped coriander.] | [Energy, 342 cal, Protein, 3.2 g, Carbohydrates, 11 g, Fiber, 5.3 g, Fat, 32 g, Cholesterol, 0 mg, Vitamin A, 296.1 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.5 mg, Vitamin C, 5 mg, Folic Acid, 11.1 mcg, Calcium, 53.2 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 15.4 mg, Potassium, 89.3 mg, Zinc, 0.3 mg] | shajahani-dal-4793r |
| rcp30937 | Shakarkand Chaat | Snacks | Veg | [boiled and peeled sweet potato (shakarkand) cubes, oil, green chutney, sweet chutney, chopped coriander (dhania), lemon juice, chilli powder, chaat masala, cumin seeds (jeera) powder, salt] | 20 mins | 15 mins | [Mughlai Shahi Shurvat, Vegetarain Kebabs, Quick Evening Snacks, Indian Snacks for Entertaining, Chaat, Evening Tea Snacks, Deep Fry] | 4Makes 4 servings (4 serving ) | Indian | shakarkand chaat recipe | sweet potato chaat | shakarkandi chaat | with 15 amazing images. This sweet potato chaat is an excellent option if you are looking for a guilt-free chaat. Learn how to make shakarkand chaat recipe | sweet potato chaat | shakarkandi chaat | Shakarkandi ki Chaat is a tangy and sweet chaat made with sweet potatoes mingled in chutneys, chatpata masalas and lime juice. Shakarkand is the hindi name for sweet potatoes, hence it is called as shakarkandi ki chaat. You can also enjoy sweet potato chaat recipe during fasting days by adding vrat chutneys. A delicious snack that is sure to be enjoyed by all! Tips to make shakarkand chaat: 1. Instead of sweet potato you can use peeled potato cubes. 2. Instead of chaat masala you can use amchur powder. 3. Serve the chaat immediately otherwise it becomes soggy. Enjoy shakarkand chaat recipe | sweet potato chaat | shakarkandi chaat | with detailed step by step photos. | [To make shakarkand chaat, in a deep pan, heat oil and deep-fry the sweet potato cubes on a medium flame till golden brown in colour., Drain on an absorbent paper., Transfer into a deep bowl, add all the remaining ingredients and toss well., Serve the shakarkand chaat immediately.] | [Energy, 357 cal, Protein, 4.7 g, Carbohydrates, 53.5 g, Fiber, 6.3 g, Fat, 12.6 g, Cholesterol, 0 mg, Vitamin A, 643.4 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.5 mg, Vitamin C, 41.5 mg, Folic Acid, 16 mcg, Calcium, 182.5 mg, Iron, 1.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 117.3 mg, Potassium, 641.4 mg, Zinc, 0.4 mg] | shakarkand-chaat-30937r |
| rcp33297 | Shakarkand Ka Halwa, Faraal Sweet Potato Halwa Recipe | NA | NA | [boiled , peeled and mashed sweet potatoes, saffron (kesar) strands, milk, ghee, milk, sugar, cardamom (elaichi) powder, chopped mixed nuts] | 15 mins | 7 mins | [Gujarati Faral, Faraal, Maharashtrian Upvas (Fasting), Traditional Indian Mithai, Halwa, Sankashti Chaturthi Recipes, Mahashivaratri, Janmashtami] | 5Makes 5 servings | Gujarati | shakarkand ka halwa recipe | faral sweet potato halwa | navratri vrat ka halwa | upvas ka halwa | with 26 amazing images. shakarkand ka halwa is a way to satisfy your sweet cravings during fasting days. Learn how to make navratri vrat ka halwa. An irresistibly sweet dish made from a sweet ingredient! Try this unique faral sweet potato halwa made using sweet potatoes, flavoured with cardamom powder and saffron, and enriched with nuts to keep your energy levels high. This upvas ka halwa is a pleasurable experience for all those who enjoy warm gooey desserts. This desi mithai is a tad above all the mithais. The use of saffron and cardamom are its flavour enahncers, while the mixed nuts like almonds and pistachios added a shahi touch further. This navratri vrat ka halwa is sure to lift up your spirits of the festival while warming up your soul and giving you a feeling of satiety. To make shakarkand ka halwa, combine the saffron and warm milk in a small bowl, mix well and keep aside. Heat the ghee in a deep non-stick pan, add the sweet potatoes and sauté on a medium flame for 2 to 3 minutes. Add the milk, ½ cup of water, sugar and cardamom powder and mix well. Cook on a slow flam for 2 to 3 minutes or till the mixture has little liquid remaining and not completely dry, while stirring continuously. Switch off the flame, add the saffron-milk mixture and mixed nuts and mix well. Serve immediately. Tips for sshakarkand ka halwa. 1. Make sure you sauté the sweet potatoes for the recommended time, so that the raw smell goes off, and you get a rich aroma. 2. Cook the sweet potato mixture on a slow flame only and keep stirring it continuously so it doesn’t burn and stick to the sides of the pan. 3. When you switch off the flame, the halwa should be of a soft, semi-solid consistency and not completely dry. Check out extensive collection of Faaral recipes. Enjoy shakarkand ka halwa recipe | faral sweet potato halwa | navratri vrat ka halwa | upvas ka halwa | with step by step photos and video below. | [Combine the saffron and warm milk in a small bowl, mix well and keep aside., Heat the ghee in a deep non-stick pan, add the sweet potatoes and sauté on a medium flame for 2 to 3 minutes., Add the milk, ½ cup of water, sugar and cardamom powder and mix well. Cook on a slow flam for 2 to 3 minutes or till the mixture has little liquid remaining and not completely dry, while stirring continuously., Switch off the flam, add the saffron-milk mixture and mixed nuts and mix well., Serve immediately.] | [Energy, 200 cal, Protein, 2.7 g, Carbohydrates, 36 g, Fiber, 2.2 g, Fat, 4.9 g, Cholesterol, 5.3 mg, Sodium, 11.2 mg] | shakarkand-ka-halwa-faraal-sweet-potato-halwa-recipe-33297r |
| rcp3864 | Shakarpara | Snacks | NA | [sugar, milk, ghee, whole wheat flour (gehun ka atta), salt, ghee] | 2 mins | 20 mins | [Rajasthani Naashta, Rajasthani Dry Snacks, Gujarati Dry Snacks, Deep-fried Indian Starters, Indian Jar Snacks, Evening Tea Snacks, Deep Fry] | 2Makes 2.5 cups | Rajasthani | sweet shakarpara recipe | Maharashtrian shankarpali | kalakala | tukdi | with 22 amazing photos. sweet shakarpara is a popular dry jar snacks made during festive occasions like Diwali and Janmashtami . Also, they make up for a great tea time snack or tiffin snack. Shakarpara and Namakpara are a famous savoury snack which you can either prepare by deep-frying or baking. These sweet biscuits are popularly known as shankarpali in Maharashtra, shakarpara in Gujarat, kalakala in Tamil Nadu, sweet tukdi in North India and teepi maida biscuits in Andhra Pradesh. There are two ways to prepare the sweet shakarpara. You can either add sugar or jaggery in the dough or sugar coat the shankarpali after frying. Here we are using the first method, for that we will be first preparing a sugar mixture. So we will start with preparing a sugar water mixture in a deep non-stick pan and pour milk, add sugar, ghee. If the quantity of ghee is less in the dough then the sweet shakarpara will turn hard instead of getting flaky and crispy. You can also use soft butter or oil as substitute but, ghee imparts a beautiful flavor. Mix well until sugar dissolves. Remove and let it cook. Further, we will prepare the dough for shakarpara. Sift whole wheat flour in a bowl, breaks down the lumps from flour, remove impurities and adds in volume to the flour by aeration. Add salt and milk sugar mixture. Knead into a firm dough. If the dough is soft then the shankarpali will get soft and not crunchy. If the dough is too soft, add more atta and if the dough is too stiff, add a tbsp or two of water and knead for a couple of minutes before you start rolling. Further, divide the dough into 4 equal portions. Take a portion and cover the other to prevent from drying. Roll out a portion. Cut them into diamonds and prick each diamond with a fork. This prevents the sweet shakarpara from puffing up. Separate them and fry in ghee till golden brown and drain on absorbent paper. Cool them completely and store sweet shakarparas in an air-tight container. A traditional tea-time snack often made during festive occasions, shankarpali is – much to the joy of amateurs – also very easy to make! Maharashtrian shankarpali is often had by Maharashtrians for breakfast by dipping theshankarpali in tea. While there are several ways of making this mildly-sweet snack, this recipe is one of the easiest to follow. Remember to fry shankarpali over a slow flame so that the insides get properly cooked. Enjoy sweet shakarpara recipe | Maharashtrian shankarpali | kalakala | tukdi | with step by step recipe photos and video below. | [To make sweet shakarpara, combine the milk, sugar and ghee in a deep non-stick pan, mix well and cook on a medium flame for 2 minutes or till the sugar dissolves, while stirring occasionally. Keep aside to cool., Sieve the whole wheat flour and salt together in a deep bowl with the help of a strainer., Add the milk-sugar mixture, a little at a time and knead into a firm dough., Divide the dough into 4 equal portions., Roll out a portion into 175mm. (7”) diameter circle., Cut it into 25 mm. (1") diamond shaped pieces and prick each diamond with a fork., Heat the ghee in a deep non-stick kadhai and deep-fry the shakarparas, a few at a time on a slow flame till they are golden brown in colour from both the sides. Drain on an absorbent paper., Repeat steps 5 to 7 to make more shakarparas in 3 more batches., Cool the shakarparas completely and store in an air-tight container.] | [Energy, 637 cal, Protein, 10.3 g, Carbohydrates, 75.9 g, Fiber, 9.5 g, Fat, 33.2 g, Cholesterol, 3.2 mg, Sodium, 19.4 mg] | shakarpara-3864r |
| rcp22802 | Shalgam ki Sabzi | Dinner | NA | [turnip cubes, oil, cumin seeds (jeera), ginger-garlic (adrak-lehsun) paste, turmeric powder (haldi), cumin seeds (jeera) powder, chilli powder, salt, chopped tomatoes, garam masala, chopped coriander (dhania)] | 15 mins | 10 mins | [Punjabi Sabzis, Semi-Dry Sabzis, Traditional Indian Sabzis, Non-stick Pan, North Indian Dinner, Dinner Sabzi] | 4Makes 4 servings | Punjabi | shalgum ki sabzi recipe | Indian turnip vegetable | Punjabi shalgum ki sabzi | aloo shalgam ki sabzi | with 20 amazing images. shalgum ki sabzi is an Indian turnip vegetable. Shalgam or turnip, a member of the radish family that tastes much milder, is a winter vegetable that is strongly associated with Punjabi cuisine. In fact, no other cuisine makes such extensive use of the vegetable. Turnips cook easily, and taste fantastic when combined with tomatoes as in this semi-dry curry. In fact, no other cuisine makes such extensive use of the Punjabi shalgum ki sabzi. Turnips cook easily, and taste fantastic when combined with tomatoes as in this shalgum ki sabzi. Indeed, this is a homely and satiating shalgum ki sabzi that you will thoroughly enjoy, when had with rotis. You can also add on, you can also add on Achari Baingan , Panchratni Dal and rice to round up your meal. Tips for Punjabi shalgum ki sabzi. 1. Shalgam or turnips are a popular winter root vegetable so, it tends to have mud stuck to it. Scrub and wash them well. 2. For an authentic North Indian feel, use ghee instead of oil to saute the shalgam sabzi. 3. Add the turnip. At this stage, you can even add potatoes to make aloo shalgam ki sabzi. Learn to make shalgum ki sabzi recipe | Indian turnip vegetable | Punjabi shalgum ki sabzi | aloo shalgam ki sabzi | with step by step photos. | [To make shalgum ki sabzi, heat the oil in a broad non-stick pan and add cumin seeds., When the seeds crackle, add the ginger-garlic paste, turmeric powder, cumin powder, chilli powder, mix well and sauté on a medium flame for few seconds., Add the turnip and salt , mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add ¼ cup of water, mix well cover it with a lid and cook on a medium flame for 5 minutes or till they turn soft., Add tomatoes, garam masala and coriander, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve the shalgum ki sabzi hot.] | [Energy, 72 cal, Protein, 0.2 g, Carbohydrates, 0.8 g, Fiber, 0.4 g, Fat, 7.5 g, Cholesterol, 0 mg, Sodium, 3.4 mg] | shalgam-ki-sabzi-22802r |
| rcp41025 | Shallot White Wine Vinegar Dressing | NA | Veg | [shallots (madras onions), white wine vinegar, whole grain mustard paste, freshly ground black pepper (kalimirch), sea salt, olive oil] | 5 mins | 0 mins | [Indian Salad Dressings, No Cooking Veg Indian] | 1Makes 0.75 servings (10 tbsp ) | Indian | Shallots have a crisp and juicy texture, and a special flavour that is both spicy and mildly-sweet. Together with olive oil, vinegar and mustard paste, it makes a tongue-tickling dressing that transforms even a simple salad into a connoisseur’s delight. The Shallot White Wine Vinegar Dressing is quite easy to make, and you can quickly whip up a small batch of it and store it in an airtight container in the fridge for two days. | [Combine the white wine vinegar, mustard paste, pepper, shallots and sea salt in a deep bowl, gradually add the olive oil, while whisking it continuously., Use as required.] | [Not Given] | shallot-white-wine-vinegar-dressing-41025r |
| rcp41605 | Shatta , Lebanese Red Chutney | NA | NA | [whole dry kashmiri red chillies, chopped garlic (lehsun), lemon juice, chilli powder, salt] | 5 mins | 0 mins | [Lebanese Dips, Lebanese Basic, different kinds of Indian chutney, Indian Dips / Sauces, Mixer, Low Calorie Chutneys] | 5Makes 5 tbsp | Indian | shatta recipe | Lebanese red chutney | red garlic chutney for pita bread | how to make shatta | with 14 amazing images. shatta recipe | Lebanese red chutney | red garlic chutney for pita bread | how to make shatta is a spicy middle eastern accompaniment. Learn how to make shatta. To make shatta, put the Kashmiri dry chillies in a mixer and blend till coarse. Add the garlic and lemon juice and blend again till coarse. Add the chilli powder, salt and approx. 5 tbsp of water and blend till coarse. Store in an air-tight container and use as required. Here’s a fiery accompaniment that will warm your taste buds and shake awake your senses! The shatta is a Lebanese chutney, made of red chillies and garlic with a tinge of lemon, which helps to balance as well as highlight the pungency of the chutney. This Lebanese red chutney goes very well with pita bread, falafel and tikkis. Add water gradually when making it as a spread for falafel and pita as they shatta should be just perfectly thick enough to spread. It should not be watery. Making this red garlic chutney for pita bread is very easy and doesn’t call for too many ingredients too. What’s more is you can preserve it for 7 days in the fridge and up to a month in the deep freezer. Try out other Lebanese recipes like Red Capsicum and Walnut Dip and Lebanese Garlic Sauce. Tips for shatta. 1. Use Kashmiri red chillies for this recipe. They are less pungent and lend the perfect colour to this chutney. 2. You can adjust the chilli powder as per your spice level. 3. Remember to blend it to coarse to enjoy its texture. Enjoy shatta recipe | Lebanese red chutney | red garlic chutney for pita bread | how to make shatta | with step by step photos. | [Put the kashmiri dry chillies in a mixer and blend till coarse., Add the garlic and lemon juice and blend again till coarse., Add the chilli powder, salt and approx. 5 tbsp of water and blend till coarse., Store in an air-tight container and use as required.] | [Energy, 4 cal, Protein, 0.2 g, Carbohydrates, 0.7 g, Fiber, 0.2 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.3 mg] | shatta--lebanese-red-chutney-41605r |
| rcp41482 | Shatta, Lebanese Hot Sauce, Middle-eastern Sauce | NA | NA | [chopped parsley, chopped coriander (dhania), chopped garlic (lehsun), cumin seeds (jeera), olive oil, freshly ground black pepper (kalimirch), salt] | 10 mins | 0 mins | [Lebanese Dips, Indian Dips / Sauces, High Tea Party, Island Party, Cocktail Party, Mixer] | 4Makes 4 servings | Indian | A quick and appetizing Lebanese sauce that you can serve atop a salad, or as a dip with breads and starters . Chilli pepper is the main ingredient of the Shatta and gives it a nice fiery character, which is intensified by the pungency of garlic and herbs. Shatta is really easy to make – all you need to do is blend the ingredients together in the given order. You can make a batch of this sauce, and store it in the refrigerator for using when required. Try other recipes like the Baba Ganoush and the Garlicky Hummus . | [Blend the chilli peppers in a mixer to a smooth paste., Add the parsley, coriander, garlic, cumin seeds, pepper powder, olive oil, salt and blend the mixture till smooth., Store in air-tight container in the refrigerator and use as required.] | [Not Given] | shatta-lebanese-hot-sauce-middle-eastern-sauce-41482r |
| rcp40178 | Shepu Chi Bhaji | NA | Veg | [chopped dill leaves, oil, mustard seeds ( rai / sarson), asafoetida (hing), turmeric powder (haldi), chana dal (split bengal gram), chopped garlic (lehsun), chopped green chillies, chopped onions, salt, desiccated coconut] | 15 mins | 8 mins | [Maharashtrian Bhaji, Semi-Dry Sabzis, Leafy Vegetable Sabzis, Non Stick Kadai Veg] | 2Makes 2 servings (2 serving ) | Maharashtrian | A tantalisingly flavourful bhaji prepared with aromatic dill leaves, the Shepu chi Bhaji is an all-time favourite Maharashtrian accompaniment. You are sure to enjoy the herby flavour of dill, which is enhanced further by the addition of onions, and balanced well by soaked chana dal. A traditional tempering boosts the aroma and flavour of this herby subzi manifold making it a sure-shot hit with the whole family. Garnish generously with coconut and serve it fresh, as it could become watery if left to stand for a long time. | [Heat the oil in a deep non-stick kadhai and add the mustard seeds and allow them to crackle., When the seeds crackle, add the asafoetida and turmeric powder and sauté on a medium flame for 10 seconds., Add the chana dal, garlic, green chillies and sauté on a medium flame for 1 minute., Add the onions and sauté on a medium flame for 2 minutes., Add the shepu and salt, mix well and cover and cook on a medium flame for 4 minutes, while stirring occasionally., Serve immediately garnished with coconut.] | [Energy, 235 cal, Protein, 5.3 g, Carbohydrates, 17 g, Fiber, 3.6 g, Fat, 16.3 g, Cholesterol, 0 mg, Vitamin A, 1597.8 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.7 mg, Vitamin C, 3.8 mg, Folic Acid, 32.2 mcg, Calcium, 65 mg, Iron, 4.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 16.3 mg, Potassium, 189.5 mg, Zinc, 0.5 mg] | shepu-chi-bhaji-40178r |
| rcp5683 | Shepu Sweet Idlis | Snacks | NA | [chopped dill leaves, rice (chawal), grated coconut, beaten rice (poha), curd (dahi), jaggery (gur), fruit salt, salt] | 15 mins | 15 mins | [Different types of Idlis, Sweet Snacks, Jain Snacks, Indian Steamed Snacks, Raksha - Bandhan, Onam recipes, Kerala Onam Sadya, Mother's Day] | 21Makes 21 idlis | Kerala | shepu sweet idli recipe | dill idlis with poha, jaggery and coconut | suva idlis with curd, gur and coconut | with 50 amazing images. shepu sweet idli is an idli sweetened with jaggery. Learn how to make suva idlis with curd, gur and coconut. We have a large collection of different kinds of idlis but this is the first time we have made a sweet idli called shepu sweet idli. shepu sweet idli is a delicious and nutritious evening snack or Indian breakfast option. It is made with rice, rice flakes (poha), coconut, curd and jaggery, The dill leaves add a subtle flavor and aroma to the shepu sweet idlis. Serve dill idlis with poha, jaggery and coconut with ghee. Pro tips for shepu sweet idli. 1. Grease the idli moulds with oil so that the idlis do not stick to the bottom. 2. Just before steaming, add 1 tsp fruit salt to the batter. Fruit salt provides a spongy, fluffy texture to the idli. Use neutral flavored fruit salt. 3. Mix gently after adding the fruit salt. If you mix vigorously then your idlis will turn flat. 4. Use neutral (regular flavour) fruit salt. Enjoy shepu sweet idli recipe | dill idlis with poha, jaggery and coconut | suva idlis with curd, gur and coconut | with step by step photos. | [To make shepu sweet idli, grind the soaked rice with the grated coconut to a thick smooth paste, adding a little water., Wash the rice flakes, drain. Mix curd and 1/4 cup water together to form buttermilk. Add to the rice flakes. Set aside for 10 minutes., Grind the rice flakes in buttermilk and jaggery to a smooth paste. Add this to the rice coconut batter., Add the chopped dill leaves and salt and mix well., Check the consistency and now add a little water only if required so as to get a thick batter., Add the fruit salt to the batter and sprinkle a little water over it., When the fruit salt starts bubbling, mix gently., Spoon out the batter into greased idli moulds and steam for 10 to 12 minutes., Serve the shepu sweet idli hot with ghee.] | [Energy, 79 cal, Protein, 1.3 g, Carbohydrates, 16.7 g, Fiber, 0.8 g, Fat, 0.7 g, Cholesterol, 0.4 mg, Sodium, 2.2 mg] | shepu-sweet-idlis-5683r |
| rcp32799 | Shepu Sweet Idlis ( Know Your Green Leafy Vegetables) | BreakFast | NA | [rice (chawal), grated coconut, rice (chawal) flakes, buttermilk, jaggery (gur), chopped dill (shepu / suva bhaji), salt, fruit salt, oil] | 15 mins | 15 mins | [Breakfast Idlis / Dosas / Uttapam, Steam, Indian Birthday Party, Mixer, Indian Breakfast Recipes for Kids] | 15Makes 15 idlis | Indian | An innovative variant of the traditional steamed idlis, these are sweetened with jaggery! it should ideally be served hot with ghee poured on top of the idlis. | [Combine the rice and coconut together and blend in a mixer to a thick smooth batter, adding a little water if required. Keep aside., Combine the rice flakes and buttermilk in another bowl and keep aside for 10 minutes., Add the jaggery to the rice flakes and blend in a mixer to a smooth paste., Combine the rice batter, rice flake paste, dill leaves and salt together in a bowl and mix well. (check the consistency and add a little water only if required so as to get a thick batter)., Just before steaming, add the fruit salt to the batter and sprinkle a little water over it. When the fruit salt starts bubbling, mix gently., Spoon out the batter into greased idli moulds and steam for 8 to 10 minutes., Serve hot.] | [Energy, 110 cal, Protein, 1.7 g, Carbohydrates, 23.2 g, Fiber, 1.1 g, Fat, 1.2 g, Cholesterol, 0 mg, Sodium, 2 mg] | shepu-sweet-idlis--know-your-green-leafy-vegetables-32799r |
| rcp42196 | Shimla Mirch Besan ki Sukhi Sabzi, Capsicum Besan Bhaji | Dinner | NA | [capsicum cubes, besan (bengal gram flour), oil, cumin seeds (jeera), asafoetida (hing), salt, turmeric powder (haldi), chilli powder, cumin seeds (jeera) powder, coriander (dhania) powder, sugar, lemon juice] | 15 mins | 9 mins | [Maharashtrian Bhaji, Sukhi Sabzis, Traditional Indian Sabzis, Indian Party, Non-stick Pan, Lunch Sabzi, Dinner Sabzi] | 3Makes 3 servings | Maharashtrian | shimla mirch besan ki sukhi sabzi recipe | capsicum besan bhaji | besan wali shimla mirch ki sabzi | Maharashtrian sabzi | with 24 amazing images. shimla mirch besan ki sukhi sabzi recipe | capsicum besan bhaji | besan wali shimla mirch ki sabzi | Maharashtrian sabzi is a simple sabzi made with basic ingredients. Learn how to make capsicum besan bhaji. To make shimla mirch besan ki sukhi sabzi, dry roast the besan in small non-stick pan on a medium flame for 2 to 3 minutes. Keep aside. Heat the oil in a broad non-stick pan, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds. Add the capsicum and salt and sauté on a medium flame for 2 minutes. Add the turmeric powder, chilli powder, cumin seeds powder, coriander powder, sugar and lemon juice and sauté on a medium flame for 1 minute, while stirring occasionally. Add the roasted besan and 1 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot. Capsicum besan bhaji is an interesting sabzi of besan and capsicum cubes, tempered with cumin seeds and sautéed with a range of spice powders, which add more josh to the naturally flavourful capsicum. Capsicum has a pleasantly spicy flavour, which is accentuated by the addition of sugar and lemon juice. The roasted besan gives the besan wali shimla mirch ki sabzi a wonderful mouth-feel, rich taste and strong, appetizing aroma. You will really enjoy having this dry subzi with rice and dal or your favourite Indian bread. If you like this Maharashtrian sabzi, also try other sabzi recipes like Subzi Pasanda or Subzi Ka Salan. Tips for shimla mirch besan ki sukhi sabzi. 1. Dry roast the besan in small non-stick pan on a slow to medium flame for 2 to 3 minutes. Keep stirring it continuously, else it might burn. 2. Cut the capsicum at least into 1 inch size cubes to enjoy its texture. 3. The capsicum should be crispy and not soggy after cooking. Enjoy shimla mirch besan ki sukhi sabzi recipe | capsicum besan bhaji | besan wali shimla mirch ki sabzi | Maharashtrian sabzi | with step by step photos. | [To make shimla mirch besan ki sukhi sabzi, dry roast the besan in small non-stick pan on a medium flame for 2 to 3 minutes. Keep aside., Heat the oil in a broad non-stick pan, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds., Add the capsicum and salt and sauté on a medium flame for 2 minutes., Add the turmeric powder, chilli powder, cumin seeds powder, coriander powder, sugar and lemon juice and sauté on a medium flame for 1 minute, while stirring occasionally., Add the roasted besan and 1 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve the shimla mirch besan ki sukhi sabzi hot.] | [Energy, 167 cal, Protein, 3.8 g, Carbohydrates, 13.5 g, Fiber, 4 g, Fat, 11 g, Cholesterol, 0 mg, Sodium, 12.1 mg] | shimla-mirch-besan-ki-sukhi-sabzi-capsicum-besan-bhaji-42196r |
| rcp3899 | Shimla Mirch ki Launji | NA | NA | [capsicum cubes, oil, nigella seeds (kalonji), fennel seeds (saunf), chopped green chillies, turmeric powder (haldi), coriander (dhania) powder, chilli powder, dried mango powder (amchur), sugar, salt] | 10 mins | 8 mins | [Rajasthani Achaar Launji, Pickles / Achar, Non-stick Pan, Quick Pickles / Aachar] | 1Makes 0.75 cup (10 tbsp ) | Rajasthani | This is a tongue-tickling launji of capsicum cubes flavoured with nigella seeds, fennels seeds, green chillies and common spice powders, which can be served immediately and also stored for a few days. Shimla Mirch ki Launji draws an enticing tang from the dried mango powder, which is further highlighted by the addition of a little sugar. So easy to prepare, you can soak in the flavours of this launji any time you feel like it. | [Heat the oil in a broad non-stick pan, add the nigella seeds, fennel seeds and green chillies and sauté on a medium flame for 1 minute., Add the capsicum and sauté on a medium flame for a few more seconds., Add the turmeric powder, coriander powder, chilli powder and dried mango powder, mix well and cook on a medium flame for 1 minute., Add ½ cup of water, sugar and salt, mix well and cook on a medium flame for 4 to 5 minutes or till the capsicum turns soft, while stirring occasionally., Serve immediately or store in an air-tight container in the refrigerator for 2 to 3 days.] | [Energy, 43 cal, Protein, 0.2 g, Carbohydrates, 3.8 g, Fiber, 0.3 g, Fat, 3 g, Cholesterol, 0 mg, Sodium, 0.4 mg] | shimla-mirch-ki-launji-3899r |
| rcp37170 | Shimmering Grace ( Flower Arrangements) | NA | Veg | [] | 30 mins | 0 mins | [No Cooking Veg Indian, Diwali, Mother's Day, Island Party] | 1Makes 1 piece | Indian | Evoke the feeling of coolness with this attractive floral arragement presented by anuradha pittie, using marine elements like delicate shells in addition to breathtakingly pretty flowers offset by feathery ferns. Like a cheerful breath of fresh air, it will calm you senses and add colour to our home. | [Cover a small table with the coloured net, and place the wooden base in the centre., Place the open faced shells on the wooden base., Place pin holders near the shells and gently press the chrysanthemums and lilliums into them., Cut the ferns to adjust their height., Arrange the ferns around the flowers in the pin holder., Now press the filler flowers into the pin holder., Weave the silver net through the arrangement., Your lovely shimmering floral centerpiece is ready!] | [Not Given] | shimmering-grace--flower-arrangements-37170r |
| rcp488 | Shirley Temple | NA | NA | [pomogranate syrup, lemon juice, lemonade, ice] | | 0 mins | [Indian Mocktails, Cocktail Party] | 1Makes 1 glass. | Indian | Named after the famous actor Shirley Temple, this drink is a delicious mix of lemonade and pomogranate syrup with a dash of lime juice. Ideal for parties. | [Put the pomegranate syrup with the lemon juice in a glass., Add the lemonade and top with ice., Serve cold.] | [Energy, 6 cal, Protein, 0.1 g, Carbohydrates, 1.1 g, Fiber, 0.2 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 0.2 mg] | shirley-temple-488r |
| rcp33177 | Shirley Temple ( Party Drinks ) | NA | NA | [crushed ice, lemon juice, grenadine syrup, sugar syrup, ginger-ale, soft drink, sweetlime] | 5 mins | 0 mins | [Indian Mocktails, Squash / Syrups, Cocktail Party] | 4Makes 4 glasses | Indian | Shirley temple, you cannot shut children out of parties today! so, it would be wise to have a drink to offer them too. The shirley temple is a perfect choice. It is often served to children dining with elders to let them share the experience of drinking a mocktail, which is why it is sometimes called a kiddie cocktail! glass used: tall glass | [In a tall glass, place ¼ cup of crushed ice., Add ½ tbsp each of lemon juice, grenadine syrup, sugar syrup and ginger-ale squash and stir using a stirrer., Repeat the steps 1 and 2 to make 3 more glasses., Top each glass with ½ bottle of carbonated lemon drink and serve immediately garnished with a slice of sweetlime., Grenadine syrup is pomegranate flavoured syrup which is readily available in the provision stores.] | [Energy, 38 cal, Protein, 0.2 g, Carbohydrates, 8.9 g, Fiber, 0.3 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 3 mg] | shirley-temple--party-drinks--33177r |
| rcp2287 | Shortbread Fancies | NA | NA | [Rich Shortbread Biscuits, Vanilla Butter Cream/ Icing, pink food colour, cocoa powder, icing sugar] | | 0 mins | [Baked, Oven] | | NA | | [Sandwich the biscuits with the butter icing and also apply the icing on the sides., Add the colour to the desiccated coconut, mix well and roll the biscuits in this coconut., Add a little cocoa to some of the butter cream and pipe the icing over the biscuits., Dredge with icing sugar.] | [Not Given] | shortbread-fancies-2287r |
| rcp2339 | Shortcrust Pastry (DVC) | NA | NA | [plain flour (maida), margarine butter, salt] | 10 mins. | 0 mins | [Cooking Basics, Basic Indian Dessert Recipes] | | Indian | | [Sieve the flour and salt together., Cut the margarine with a knife. Rub into the flour with finger tips., Gradually add enough ice-cold wate (approx. 2 to 3 tablespoons) to make the dough into a rolling consistency., Lightly flour the rolling pin and the pastry board., Roll the pastry to required thickness and shape, lifting and turning to keep it light., As a general ruls, pastry should be baked in a hot oven at 450°F but exact baking times and temperatures are given in individual recipes.] | [Energy, 1604 cal, Protein, 25.7 g, Carbohydrates, 166.9 g, Fiber, 0.7 g, Fat, 94.8 g, Cholesterol, 0 mg, Sodium, 144 mg] | shortcrust-pastry-dvc-2339r |
| rcp2290 | Shortcrust Pastry (PVC) | NA | NA | [plain flour (maida), margarine butter, salt] | | 0 mins | [Basic Indian Dessert Recipes, Baked, Oven] | | Indian | | [Sieve the flour and salt together., Cut the margarine with a knife. Rub into the flour with finger - tips., Gradually and enough ice - cold water ( approx. 2 to 3 tablespoon ) to make the dough into a rolling consistency., Lightly flour the rolling pin and the pastry board., Roll the pasrty to required thickness and shape, lifting and turning to keep it light., As a general rule, pastry should be baked in a hot oven at 450 F., but exact baking times and temperatures are given in individual recipes.] | [Energy, 1604 cal, Protein, 25.7 g, Carbohydrates, 166.9 g, Fiber, 0.7 g, Fat, 94.8 g, Cholesterol, 0 mg, Sodium, 144 mg] | shortcrust-pastry-pvc-2290r |
| rcp38813 | Shortcrust Pastry, Basic Eggless Shortcrust Pastry | NA | NA | [plain flour (maida), butter, salt] | 10 mins | 20 mins | [Pies / Tarts, Baked, Oven] | 1Makes 1 pastry (6”). | NA | These crusts are the base for most pastry and pie recipes. The crust is first baked and then the filling is added, to make various pies. While making crusts, take care not to knead the dough too much as the crumbly texture will be lost and you will end-up with a bread-like texture. We have used this crust to make Vegetable Stew On A Shortcrust Pastry and Mixed Vegetable Pie . | [Sieve the flour. Add the butter and salt and rub in with your fingertips., Add about 1 tbsp of ice-cold water to make a dough, Roll out the dough to about 3 mm. Thickness., Arrange the rolled out dough in a greased 150 mm. (6”) diameter pie dish., Press the dough into pie dish and prick with a fork on the bottom and sides., Bake in a pre-heated oven at 200°c (400°f) for 15 minutes., Do not remove from pie dish. Use as required., Use the crust with the pie dish on as the crust needs to be baked again after putting the topping.] | [Energy, 592 cal, Protein, 9 g, Carbohydrates, 60.6 g, Fiber, 0.2 g, Fat, 34.8 g, Cholesterol, 105 mg, Sodium, 354.5 mg] | shortcrust-pastry--basic-eggless-shortcrust-pastry-38813r |
| rcp3325 | Sicilian Cremes | NA | NA | [plain flour (maida), baking powder, vanilla essence, castor sugar powdered sugar, lemon rind, butter, milk, beaten whipped cream, icing sugar, vanilla essence, brandy, sliced oranges, strawberries] | 10 mins | 20 mins | [Italian Desserts, Fruit Based Indian Desserts, Christmas, Refrigerator] | 13Makes 12 to 14 servings | Indian | Italians love their desserts and there is always something special for every occasion. The sicilians are said to have the sweetest tooth of all and many italian desserts are thought to have originated there. This recipe is of a favourite sicilian biscotti or cookies steeped in alcohol and sandwiched with fruits and cream. These are soft inside and crisp on the outside. They do not keep very well, so sandwich the biscottis with cream and fruits and eat them up quickly! | [Sift the flour and baking powder into a bowl. Add the vanilla essence, castor sugar and lemon rind., Rub the butter into the flour mixture till the mixture resembles bread crumbs., Add the cold milk and gently knead it into a dough., Refrigerate for 15 to 20 minutes., Roll into a 12 mm. (1/2") thick sheet., Cut into circles using a cookie cutter of 37 mm. (11/2") diameter. Re-roll the scraps to get more circles., Place them on a baking tray and bake in a pre-heated oven at 160°c (320°f) for 15 to 20 minutes., Remove and cool on a wire rack., Slice into 2 equal halves horizontally while the biscottis are still warm. Cool completely., Combine the cream, sugar and vanilla essence and whisk till soft peaks form., Sprinkle a little brandy on each slice of the biscotti, top with a little cream and some fruit on top., Sandwich with the other slice of the biscotti., Serve immediately.] | [Energy, 100 cal, Protein, 1.2 g, Carbohydrates, 13.4 g, Fiber, 0.3 g, Fat, 4 g, Cholesterol, 8.3 mg, Sodium, 29.8 mg] | sicilian-cremes-3325r |
| rcp36851 | Signal Chilas ( Recipe for Toddlers) | Snacks | NA | [yellow moong dal (split yellow gram), urad dal (split black lentils), moong dal (split green gram), chana dal (split bengal gram), salt, tomato ketchup, grated carrot, grated bottle gourd (doodhi / lauki), turmeric powder (haldi), spinach (palak) puree, oil] | 15 mins | 20 mins | [School Time Snacks, Indian Tawa, Healthy Foods for Kids, Recipes for Toddlers (1-3 Years)] | 18Makes 18 chilas | Indian | This tricoloured chilas are sure to lease your toddlers and make them eat these healthy nutritious chilas! | [Wash and soak all the dals in enough water for 4-5 hours, drain and blend in a mixer till smooth. Add little water while blending., Add the salt and divide the batter into 3 equal portions., To make 6 red coloured chilas, add tomato ketchup and carrots to one portion, mix well and keep aside., To make 6 yellow coloured chilas, add bottle gourd and turmeric powder to the second portion, mix well and keep aside., For, green coloured chilas, add spinach puree to the remaining portion, mix well and keep aside., Heat a non-stick pan, pour a spoonful of each red, yellow and green coloured batter and spread to make small thin rounds of approximately 50 mm (2”) diameter., Cook using oil till they turn golden brown and crisp on both the sides., Repeat with the remaining batter to make more coloured chilas., Arrange the red, yellow and green chilas in a row on a plate to make signals and serve immediately.] | [Not Given] | signal-chilas--recipe-for-toddlers-36851r |
| rcp4359 | Sindhi Kadhi | Dinner | NA | [cluster beans (gavarfali), potatoes, ladies finger (bhindi), cumin seeds (jeera), fenugreek (methi) seeds, asafoetida (hing), besan (bengal gram flour), chopped green chillies, grated ginger (adrak), curry leaves (kadi patta), turmeric powder (haldi), chilli powder, tamarind (imli) pulp, oil, salt] | 10 mins | 20 mins | [Kadhi recipes from all across India, Indian Party, Pan, Lunch Kadhi, Dinner Curry, Indian Dinner Menus] | 4Makes 4 servings (4 ) | Indian | Sindhi kadhi recipe | Sindhi kadhi chawal | kadhi chawal | with 27 amazing images. Sindhi kadhi is the most popular Sindhi dish had with chawal. Sindhi kadhi is a besan based curry with lots of vegetables. With their Sindhi kadhi chawal, a staple in every Sindhi household. Be it for its quick prep time or the large quantities, Sindhi Kadhi Chawal is also the preferred dish during wedding times. Sindhi kadhi recipe is made from gavarfali, potatoes, drumstick, bhindi, little besan and Indian spices. Sindhi kadhi is one such example where all the vegetables are used beautifully to complement each other in taste, colour and texture. Sindhis love to pair the Sindhi Kadhi up with hot steamed chawal. There is nothing that brings people together as well as food does and Sindhi's have got this down to the pat. Sindhi kadhi chawal is a perfect meal for a Sunday afternoon. Traditionally Sindhi kadhi is always had with chawal and is commonly known as Sindhi Kadhi Chawal. When guests are over or there is a wedding function, the Sindhi Kadhi chawal is always made. Notes and tips on Sindhi kadhi recipe. 1. Roast the gram flour well for about 4 to 5 minutes over a medium flame till it turns golden brown in colour. Do not burn the besan as it gives and awful flavour when burnt. 2. Add tamarind pulp for the desired sourness in the Sindhi Kadhi. 3. Sindhi Kadhi is also eaten with drool-worthy Aloo Tuk and Sweet Boondi for the perfect balance of sweet and salty. You can also try other popular recipes from Sindhi cuisine like Sindhi Koki, Spicy Sindhi Dal, Aloo Tuk and Dal Pakwan. Learn to make with Sindhi kadhi recipe | Sindhi kadhi chawal | kadhi chawal | step by step photos below. | [To make sindhi kadhi, boil the gavarfali and potato in enough water till they are tender. Keep aside, retaining the water., Heat 1 tbsp oil in a broad non-stick pan. Add the bhindi and saute for 3-4 minutes. Drain the bhindi and transfer to a plate., Add the remaining oil in the same pan and heat it up. Add the cumin seeds and fenugreek seeds. When they crackle add the asafoetida., Add the bengal gram flour and sauté for 4 to 5 minutes over a medium flame till it is golden brown., Add 4 cups of water and bring to a boil., Add the green chillies, ginger, curry leaves, turmeric powder, chilli powder, tamarind pulp and all the cooked vegetables and salt and bring to a boil. Simmer till the sindhi kadhi becomes slightly thick., Serve the sindhi kadhi hot with rice.] | [Energy, 179 cal, Protein, 3.8 g, Carbohydrates, 14.4 g, Fiber, 3.3 g, Fat, 12.2 g, Cholesterol, 0 mg, Sodium, 14.4 mg] | sindhi-kadhi-4359r |
| rcp7548 | Sindhi Kadhi ( Jain Desi Khana) | Dinner | NA | [cluster beans (gavarfali), corn cob, bottle gourd (doodhi / lauki), drumsticks, ladies finger (bhindi) slit green chillies, cumin seeds (jeera), fenugreek (methi) seeds, asafoetida (hing), besan (bengal gram flour), chopped green chillies, dried ginger (soonth) powder, curry leaves (kadi patta), turmeric powder (haldi), chilli powder, tamarind (imli) pulp, oil, salt] | 10 mins | 20 mins | [Jain Subzi / Gravies, Celebration Dals, Kadhi recipes from all across India, Dinner Curry] | 4Makes 4 servings | Jain | Sindhi kadhi showcases a rare combination of vegetables like corn, cluster beans, drumsticks, ladies finger and bottle gourd in a tamarind-flavoured gravy perked up with a wide range of spices and powders. It is indeed a delightful preparation that is sure to satiate your taste buds and your tummy! | [Boil the cluster beans, corn, white pumpkin and drumsticks in 2 cups of water till they are tender. Keep aside. Do nit discard half the water., Heat the oil in a pan and add the cumin seeds and fenugreek seeds. When they crackle add the asafoetida., Add the besan and sauté for 4 to 5 minutes over a medium flame till it is golden brown stirring continuously., Add the ladies finger and mix well. Add 2 cups of water and bring to a boil., Add the green chillies, dry ginger powder, curry leaves, turmeric powder, chilli powder, tamarind pulp and all the cooked vegetables and salt and bring to a boil. Simmer till the ladies finger is cooked., Serve hot.] | [Energy, 168 cal, Protein, 3.6 g, Carbohydrates, 11.8 g, Fiber, 3.4 g, Fat, 12.2 g, Cholesterol, 0 mg, Vitamin A, 142.1 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.5 mg, Vitamin C, 10.8 mg, Folic Acid, 35.8 mcg, Calcium, 25.4 mg, Iron, 1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 12.1 mg, Potassium, 151.6 mg, Zinc, 0.3 mg] | sindhi-kadhi---jain-desi-khana-7548r |
| rcp39157 | Sindhi Kadhi ( Kadhai and Tava Cooking Delights) | Lunch | Veg | [carrot, potatoes, drumsticks, ladies finger (bhindi), oil, mustard seeds ( rai / sarson), fenugreek (methi) seeds, curry leaves (kadi patta), asafoetida (hing), besan (bengal gram flour), turmeric powder (haldi), chilli powder, salt, tamarind (imli) pulp, sugar, chopped coriander (dhania)] | 10 mins | 30 mins | [Indian Lunch, Popular Dals from all over India, Celebration Dals, Kadhi recipes from all across India, Non Stick Kadai Veg, Lunch Kadhi] | 4Makes 4 servings | Indian | Sindhi kadhi showcases a tasty combination of vegetables like drumsticks, ladies finger and carrot in tamarind-flavoured gravy perked up with a wide range of spices and powders. It is indeed a delightful preparation that is sure to satiate your taste buds and your tummy! | [Boil 2 cups of water in a deep non-stick kadhai, add the carrots, potatoes and drumsticks and cook on a medium flame for 10 minutes or till the vegetables are soft. Do not drain and keep aside., Heat ½ tbsp of oil in another deep non-stick kadhai, add the ladies finger and sauté on a medium flame for 2 to 3 minutes. Keep aside., Heat the remaining 3 tbsp of oil in the same deep non-stick kadhai, add the mustard seeds, fenugreek seeds, curry leaves and asafoetida and sauté on a medium flame for a few seconds., Add the besan, mix well and cook on a medium flame for 1 to 2 minutes or till it turns light brown in colour., Add the turmeric powder, ½ cup of water and keep mixing well till no lumps remain., Add the cooked vegetables along with the water, mix well and cook on a medium flame for 1 minute., Add the chilli powder, salt, tamarind pulp and sugar, mix well and cook on a medium flame for 10 minutes, while stirring occasionally., Add the coriander and ladies finger, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve hot.] | [Not Given] | sindhi-kadhi---kadhai-and-tava-cooking-delights-39157r |
| rcp33337 | Sindhi Kadhi ( Pressure Cooker ) | NA | Veg | [cumin seeds (jeera), fenugreek (methi) seeds, asafoetida (hing), besan (bengal gram flour), cluster beans (gavarfali), sliced potatoes, sliced carrots, ladies finger (bhindi), chopped green chillies, grated ginger (adrak), curry leaves (kadi patta), turmeric powder (haldi), chilli powder, tamarind (imli) pulp, salt, oil] | 10 mins | 20 mins | [Kadhi recipes from all across India, Saute, Pressure Cooker Vegetables, Pressure Cooker] | 4Makes 4 servings (4 serving ) | NA | Sindhi kadhi, ever imagined making kadhi in a pressure cooker ?? try this recipe before you say no! a melange of veggies coated with besan and cooked to perfection in the pressure cooker. | [Heat the oil in a pressure cooker, add the cumin seeds, fenugreek seeds and asafoetida and sauté on a medium flame till the seeds crackle., Add the besan and sauté on a medium flame for 3 to 4 minutes or till the flavour releases., Add all the vegetables, green chillies, ginger, curry leaves, turmeric powder, chilli powder, tamarind pulp and salt, mix well and sauté on a medium flame for another 2 minutes., Add 3 cups of hot water, mix well and pressure cook on a high flame for 3 whistles., Allow the steam to escape using quick /natural release method,(refer handy tip ) before opening the lid. Serve hot with steamed rice., Quick release method: also called the cold-water release method, it is used to release pressure quickly. To use this method, remove the pressure cooker from the burner, place in the sink and run cold water gently over the lid until the steam dissipates., When putting the pressure cooker in the sink, tilt the handle up so the water flows away from you. Quick release works best for foods where you need to control the timing and degree of cooking.] | [Energy, 137 cal, Protein, 3.9 g, Carbohydrates, 16.9 g, Fiber, 3.5 g, Fat, 6.4 g, Cholesterol, 0 mg, Vitamin A, 240.8 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.6 mg, Vitamin C, 6.6 mg, Folic Acid, 44.7 mcg, Calcium, 35.2 mg, Iron, 1.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 17.2 mg, Potassium, 187 mg, Zinc, 0.4 mg] | sindhi-kadhi--pressure-cooker--33337r |
| rcp4383 | Sindhi Koki | BreakFast | Veg | [whole wheat flour (gehun ka atta), chopped onions, chopped coriander (dhania), chopped green chillies, cumin seeds (jeera), pomegranate (anardana) powder, ghee, salt, whole wheat flour (gehun ka atta), ghee, ghee] | 10 mins | 20 mins | [Indian Veg Recipes, Punjabi Breakfast, Breakfast Theplas, Parathas, Tava, Quick Breakfast Indian] | 6Makes 6 kokis (6 koki ) | Punjabi | Sindhi koki recipe | healthy Sindhi roti | traditional Sindhi koki | koki for breakfast | with 22 amazing images. Sindhi koki recipe is a fabulous roti prepared with a dough of whole wheat flour perked up with a large array of flavour enhancers like onions and coriander to cumin seeds and pomegranate seeds. To make traditional Sindhi koki, combine the whole wheat flour, onions, coriander, green chillies, jeera, anardana, ghee and salt in a deep bowl and knead into a stiff dough using enough water. Divide the dough into 6 equal portions and roll out each portion into a 175 mm. (7") diameter circle using a little whole wheat flour for rolling and prick it using a fork. Heat a non-stick tava (griddle), grease it with ghee and cook each circle, on a slow flame, using ghee, till it turns golden brown in colour and crisp from both the sides. Serve the Sindhi koki hot. While onions and other ingredients add flavour and crunch to the Sindhi koki, the seeds do a great job in raising the flavour to a much higher plane! Let's see why we say this is a healthy Sindhi koki. The main ingredient of the roti is whole wheat flour. Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Raw onions used are a very valuable source of vitamin C – the immune building vitamin. Along with other phytonutrients from onions, it helps to build WBC (white blood cells) which serves as a line of defence against illness. If your diabetic, weight loss or have a heart issue, cut the quantity of the ghee used in the recipe as it has a high healthy fat level. If you need to travel on a long journey, we have modified the traditional Sindhi koki recipe to enable the roti to last longer from a weeek to 15 days. See our recipe of Sindi koki for travelling. Traditionally, Sindhi Koki is had for breakfast with curds and Aam aur Chane ka Achaar. Enjoy Sindhi koki recipe | healthy Sindhi roti | traditional Sindhi koki | koki for breakfast | with detailed step by step photos below. | [To make sindhi koki, combine all the ingredients in a deep bowl and knead into a stiff dough using enough water., Divide the dough into 6 equal portions and roll out each portion into a 175 mm. (7") diameter circle using a little whole wheat flour for rolling and prick it using a fork., Heat a non-stick tava (griddle), grease it with ghee and cook each circle, on a slow flame, using ghee, till it turns golden brown in colour and crisp from both the sides., Serve the sindhi koki hot.] | [Energy, 235 cal, Protein, 5.4 g, Carbohydrates, 32.7 g, Fiber, 5.4 g, Fat, 9.8 g, Cholesterol, 0 mg, Sodium, 9.7 mg] | sindhi-koki-4383r |
| rcp4105 | Sinful Lemon Cheesecake | NA | NA | [milk, lemon, melted butter, beaten whipped cream, grated lemon rind, cream cheese, powdered sugar, lemon juice, grated lemon rind, cornflour, sugar, butter, edible lemon yellow colour] | 10 mins | 15 mins | [Cheesecake, Christmas, Desserts for Entertaining, Indian Birthday Party, Western Party, Sweet Recipes for Kids] | 6Makes 6 wedges | Indian | Cheesecakes have an exotic feel, and yet they are so easy and quick to prepare, as you can see from the example of this Sinful Lemon Cheesecake! This no-fuss recipe starts with readily-available digestive biscuits as the base. Within minutes, the nice crumbly biscuit base transforms into a dessert beyond comparison, once it is filled with rich cream cheese and topped with a zesty lemon sauce, which gives it an attractive glaze finish! Finish your party menu with Sinful Lemon Cheesecake and other crowd-pleasing desserts like Mango Souffle , Chocolate Velvet Pudding , Apple Pie , Phirni , Baked Boondi Gulab Jamun and there are many more to choose from our desserts section. | [Keep 2 tbsp of milk aside and boil the remaining milk in a deep non-stick pan., When the milk starts boiling, remove from the flame., Add the lemon juice and wait for 2 minutes., Stir once and again wait for 2 minutes or till the milk is completely curdled. Strain it with the help of a strainer or muslin cloth and squeeze out all the excess water from the paneer., Combine the prepared paneer and remaining 2 tbsp of milk and blend in a mixer to a smooth paste. Keep aside., Place the biscuits on a butter paper or a rolling board and crush into a coarse powder with the help of a rolling pin., Transfer the crushed biscuit powder into a bowl, add the butter and mix well., Spread and press the mixture into the base of a 175 mm. (7") loose bottomed cake tin., Refrigerate for atleast 30 minutes. Keep aside., Combine all the ingredients in a deep bowl and fold gently. Keep aside., Combine the cornflour and 2 tbsp of water in a small bowl, mix well and keep aside., Combine the sugar with ½ cup of water in a broad non-stick pan, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Add the cornflour-water mixture, mix well and cook on a medium flame for 3 minutes, while stirring continuously., Add the butter and mix well. Keep aside to cool., Once cooled, add the lemon juice, lemon rind and lemon yellow food colour and mix well. Keep aside., Spread the cheesecake mixture evenly over the set biscuit base and refrigerate for 5 hours or till firm., Pour the lemon sauce evenly over it, de-mould the pie, cut into 6 equal wedges and serve chilled.] | [Not Given] | sinful-lemon-cheesecake-4105r |
| rcp36817 | Singapore Rice Noodles | NA | Veg | [boiled rice noodles, chopped spring onion greens, bean sprouts, oil, coriander (dhania) powder, turmeric powder (haldi), oil, spring onions, chopped garlic (lehsun), shredded red cabbage, sliced capsicum, sliced carrots, sliced fresh red chillies, salt, chopped spring onion greens] | 20 mins | 7 mins | [Chinese Noodles Recipe Collection, Saute, Chinese Party, Western Party, Kadai Veg, Quick Noodles] | 2Makes 2 servings (2 serving ) | Chinese | Perfectly cooked Noodles are first mixed with spring onions, sprouts and spice powders to ensure uniform mixing of the ingredients. This scrumptious mixture is then tossed with sautéed veggies of varied colours and textures, which makes this quick and easy dish a delight to behold and devour. Serve the Singapore Rice Noodles as soon as it is ready, not that you can wait for much longer after that peppy aroma teases your nostrils! Other must-try recipes using rice noodles in our collection include Burmese Khowsuey and Thai Stir-fried Noodles . | [Heat the oil in a wok or a kadhai on a high flame, add the spring onion whites and garlic and sauté on a medium flame for 1 to 2 minutes., Add the red cabbage, capsicum, carrots and red chillies and sauté on a medium flame for 2 to 3 minutes., Add the noodle mixture and salt, mix well and cook on a high flame for 2 more minutes., Serve immediately garnished with spring onion greens., To cook rice noodles, break them into pieces and immerse them in enough boiling water for 2 to 3 minutes or till the noodles are soft.] | [Energy, 252 cal, Protein, 3.6 g, Carbohydrates, 28.8 g, Fiber, 2.5 g, Fat, 13.9 g, Cholesterol, 0 mg, Vitamin A, 557.5 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.1 mg, Vitamin C, 35.5 mg, Folic Acid, 9.1 mcg, Calcium, 36.5 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 10 mg, Potassium, 99.2 mg, Zinc, 0.2 mg] | singapore-rice-noodles-36817r |
| rcp22673 | Singaporean Stir-fry Noodles | NA | Veg | [oil, zucchini, carrot, baby corn, bean sprouts, boiled noodles, cornflour coconut milk, salt, chopped onions, sliced lemongrass stem, turmeric powder (haldi), red chillies, garlic (lehsun) cloves, tamarind (imli), water, sugar, salt] | 15 mins | 10 mins | [Indian Noodles, Veg Noodles, Indian Stir Fry, Stir-fry, Quick Noodles, Quick Stir-Fries] | 4Makes 4 servings | Indian | A sweet, sour n mildly spiced mixture of stir-fry noodles and vegetables. | [Heat the oil in a wok, add the ground paste and stir-fry for 2 to 3 minutes., Add the zucchini, carrots, baby corns and bean sprouts and stir-fry for 2 to 3 minutes., Add ½ cup of water and allow it to boil for some time., Add the noodles and salt and mix well., Add the cornflour- coconut milk mixture and cook on a low flame till it thickens, while stirring continuously., Serve immediately.] | [Not Given] | singaporean-stir-fry-noodles-22673r |
| rcp3417 | Sirkewala Pyaz, Oil Free Onion Pickle | NA | NA | [onions , sliced, green chillies , slit, vinegar, sugar, salt] | 5 mins | 5 mins | [Pickles / Achar, Oil free Achaar, Indian Party, Pan] | 2Makes 1.5 servings | Indian | This quickly prepared onion relish is usually served with grilled vegetables e.g. Paneer Tikka , Tandoori Aloo etc. But I have served it on several occasions as part of a main meal and my family and friends have just loved it. I have enjoyed making it and sharing this recipe with lots of people. I'm sure you will enjoy it too! But just a little note of caution before you start . To avoid the strong flavour of onions and vinegar, it is best to cook them covered in a pan and to stir them occasionally. Bottle the pickle in a clean sterilised glass jar. This relish will keep well for upto one month, when stored refrigerated. Have a go at other oil free pickles like Green Peppercorns in Brine and Nimbu Adrak ka Achaar . | [Combine all the ingredients in a pan, cover and cook till the sugar has dissolved, stirring occasionally., Allow it to cool completely. Pour the mixture into a sterilised glass jar and store refrigerated for upto 1 month.] | [Energy, 268 cal, Protein, 0.5 g, Carbohydrates, 66.1 g, Fiber, 0.2 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 1810.3 mg] | sirkewala-pyaz-oil-free-onion-pickle-3417r |
| rcp2781 | Sitafal Firni | NA | NA | [milk, long grained rice (basmati), powdered sugar, cardamom (elaichi) powder, custard apple (sitaphal) pulp,] | 5 min. | 6 min. | [Microwave, Microwave] | 2Serves 2. | NA | Milk thickened with trice flour and flavoured with custard apple. | [Grind the rice to a fine powder in a food processor., In a large glass bowl, combine 1 cup of milk and the ground rice, mix well and microwave on HIGH for 4 minutes, stirring twice in between after 2 minutes., Add the remaining milk and microwave on HIGH for a further 2 minutes., Remove and allow to cool. Add the sugar, cardamom powder and custard apple pulp and mix well., Chill for 2 to 3 hours., Serve chilled.] | [Energy, 453 cal, Protein, 9.4 g, Carbohydrates, 72.5 g, Fiber, 7.9 g, Fat, 10.4 g, Cholesterol, 0 mg, Vitamin A, 240 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.4 mg, Vitamin B3, 2.1 mg, Vitamin C, 51.5 mg, Folic Acid, 9.4 mcg, Calcium, 339.2 mg, Iron, 6.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 28.5 mg, Potassium, 135 mg, Zinc, 1.2 mg] | sitafal-firni-2781r |
| rcp39585 | Sitafal Phirni | NA | NA | [custard apple pulp, rice (chawal), milk, milk, sugar, cardamom (elaichi) powder] | 15 mins | 15 mins | [Traditional Indian Mithai, Phirni, Diwali, Diwali Sweets Mithai, Mixer, Non-stick Pan, Sweet Recipes for Kids] | 6Makes 6 servings | Indian | Classic rice phirni enhanced with custard apple pulp, the Sitafal Phirni has a memorable flavour that lingers in your taste buds. The sweet and soothing fragrance of custard apple that fills the air as soon as you open the bowl, doubles your confidence in the power of this dessert to captivate all diners! | [Combine the rice with ½ cup of cold milk and blend in a mixer to a coarse mixture., Combine the rice mixture, remaining 3½ cups of milk and sugar in a deep non-stick pan, mix well and, Cook on a medium flame for 5 minutes, while scrapping the sides of the pan and stirring continuously., Simmer for another 10 minutes or till the mixture thickens and the rice is cooked, while stirring occasionally., Cool completely, add the custard apple pulp and mix well., Refrigerate for 2 hours and serve chilled garnished with cardamom powder.] | [Energy, 318 cal, Protein, 7.6 g, Carbohydrates, 44.4 g, Fiber, 3.8 g, Fat, 9 g, Cholesterol, 21.4 mg, Sodium, 26.3 mg] | sitafal-phirni-39585r |
| rcp2041 | Sitafal Phirni, Custard Apple Phirni | NA | NA | [milk, rice flour (chawal ka atta), sugar, custard apple (sitaphal) pulp] | 15 mins | 20 mins | [Mughlai Mithai, Fruit Based Indian Desserts, Traditional Indian Mithai, Diwali, Foods to cook in September] | 4Makes 4 servings | Indian | sitafal phirni recipe | custard apple phirni | sitafal kheer | sitafal firni | sitafal phirni is a classic Indian dessert which leaves the lingering taste for hours. Learn how to make sitafal firni. The combination of milky and fruity flavours is extremely soothing in this custard apple phirni. Milk thickened with rice flour is flavoured with custard apple pulp and refrigerated to enhance the flavour and get the perfect consistency. This sitafal firni is one of the most traditional Indian mithai, which can be enjoyed for Dussehra sweets, Gudi Padwa sweets and Holi recipes. To make sitafal phirni, make a smooth paste using the rice flour and 1/2 cup of cold milk. Mix this in the remaining milk and sugar and bring to a boil over a medium flame, stirring continuously. Simmer for 5 to 10 minutes till the mixture thickens and the rice flour is cooked. Cool completely and add the custard apple pulp. Mix well and chill for 3 to 4 hours. Serve sitafal phirni chilled. The rice flour used in this sitafal kheer lends the necessary thickness to the kheer while also reducing the cooking time. Adjust the amount of sugar as per your liking for sweetness. Tips for sitafal phirni. 1. Ensure to have removed all the seeds and obtain a fruity pulp. 2. Do not forget to stir the milk continuously after adding rice flour paste, else the mixture might turn lumpy. 3. While you can chill for 1 hour and serve, but refrigerating for 3 to 4 hours will guarantee the perfect thickness of the phirni. Enjoy sitafal phirni recipe | custard apple phirni | sitafal kheer | sitafal firni | with recipe below. | [To make sitafal phirni, make a smooth paste using the rice flour and 1/2 cup of cold milk., Mix this in the remaining milk and sugar and bring to a boil over a medium flame, stirring continuously., Simmer for 5 to 10 minutes till the mixture thickens and the rice flour is cooked., Cool completely and add the custard apple pulp., Mix well and chill for 3 to 4 hours., Serve the sitafal phirni chilled.] | [Energy, 480 cal, Protein, 13.4 g, Carbohydrates, 67.3 g, Fiber, 7.6 g, Fat, 16.9 g, Cholesterol, 40 mg, Sodium, 51.7 mg] | sitafal-phirni-custard-apple-phirni-2041r |
| rcp1085 | Sitaphal Milkshake | BreakFast | Veg | [custard apple (sitaphal) pulp, vanilla ice cream, milk, sugar, ice-cubes] | 15 mins | 0 mins | [Indian Milkshakes & Smoothies, Quick breakfast, Fruit Based Indian Desserts, No Cooking Veg Indian, Indian Birthday Party, Mixer, Sweet Recipes for Kids] | 4Makes 4 glasses | Indian | sitaphal milkshake recipe | custard apple milkshake | with 12 amazing images. sitaphal milkshake recipe is an amazing rich custard apple milkshake made with just 4 ingredients. Make this sitaphal milkshake recipe when sitaphal is in season in India. Custard apple by itself is a wondrous treat with its uniquely grainy texture and extreme sweetness. To make sitaphal milkshake recipe, sitaphal is blended with vanilla ice-cream and chilled milk, it becomes nothing short of nectar! Creamy to the core, this custard apple milkshake is a truly energising treat that your taste buds will thank you for. Tips to make sitaphal milkshake recipe. 1. To prepare sitaphal milkshake, take 2 ripe custard apples. 2. Full-fat milk is the best option while making milkshakes to get a thick and creamy outcome. Also, freezing the milk helps to make the sitaphal milkshake really creamy and thick. Replace milk with soy or almond milk if you wish to make it vegan. 3. Add sugar. Honey, agave, maple syrup, Stevia are some healthy alternatives of sweetener instead of refined sugar. Adjust the quantity of sugar as per the sweetness you desire. Love custard apple?, then you will enjoy Sitafal Phirni and Custard Apple Ice Cream too. Learn to make sitaphal milkshake recipe | custard apple milkshake | with step by step photos below. | [To make sitaphal milkshake, combine all the ingredients in a mixer and blend till smooth., Pour the milkshake into 4 individual glasses., Serve the sitaphal milkshake immediately.] | [Energy, 260 cal, Protein, 5.6 g, Carbohydrates, 37.5 g, Fiber, 3.7 g, Fat, 7.9 g, Cholesterol, 12 mg, Sodium, 14.2 mg] | sitaphal-milkshake-1085r |
| rcp4849 | Sizzling Asparagus and Baby Corn | Dinner | Veg | [blanched asparagus, baby corn, chopped garlic, cheese slices, dried oregano, fresh cream, milk, dry red chilli flakes (paprika), butter, salt, chopped parsley] | 10 mins. | 15 mins. | [One Dish Vegetarian Meals, One Meal Dinner, Sizzler Party, Barbeque Party Indian Recipes, Cocktail Party, Barbeque] | 4Serves 4. | Indian | Tender asparagus and baby corn topped with a paprika flavoured cheese sauce. It makes an interesting starter to serve with aperitifs. | [Heat the butter in a non-stick pan, add the garlic and sauté for a few seconds., Add the cheese, oregano, cream, milk, chilli flakes and salt and stir over a slow flame till the cheese has melted to get a smooth cheese sauce., Heat one small sizzler plate till it is red hot and place it on its wooden tray., Arrange the asparagus and baby corn pieces over the hot sizzler plate., Pour the cheese sauce over., Serve immediately, garnished with the parsley.] | [Not Given] | sizzling-asparagus-and-baby-corn-4849r |
| rcp8616 | Sizzling Asparagus and Baby Corn, Jain International Recipe | NA | NA | [asparagus, baby corn, cabbage, dry red chilli flakes (paprika), dried oregano, chopped parsley, grated processed cheese, fresh cream, milk, salt] | 10 mins | 15 mins | [Jain Naashta, Jain International, Sizzler Party, Sizzler tray, Indian, Mexican, Lebanese] | 4Makes 4 servings | Jain | Capture and delight in the aroma that wafts through the air, as the cheese sauce is poured over these sizzling exotic vegetables. A sizzler plate is best for this recipe, but you could even use a regular griddle instead. You can also try other Jain International recipes like Spinach Cheese Cigars with Honey Chilli Sauce or Pesto Penne . | [Combine the cheese, cream, milk, salt and pepper in a pan. Whisk well and heat till you get a sauce like consistency. Keep aside., Heat four small sizzler plates till they are red hot and place them on their wooden trays., Place the cabbage leaves over each plate in a single layer., Arrange the asparagus and baby corn pieces over the cabbage leaves., Pour the cheese sauce over it and sprinkle the chilli flakes and oregano., Serve immediately garnished with parsley.] | [Energy, 175 cal, Protein, 11 g, Carbohydrates, 20 g, Fiber, 4.5 g, Fat, 6.8 g, Cholesterol, 0 mg, Vitamin A, 141.1 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.2 mg, Vitamin B3, 1.7 mg, Vitamin C, 11.1 mg, Folic Acid, 96.5 mcg, Calcium, 250.9 mg, Iron, 4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 10.8 mg, Potassium, 423.3 mg, Zinc, 1 mg] | sizzling-asparagus-and-baby-corn-jain-international-recipe-8616r |
| rcp37711 | Sizzling Brownie | NA | NA | [chopped dark chocolate, milk, brownies frozen brownies, powdered sugar, water] | 2 mins | 8 mins | [Chocolate Dessert, Chocolates Desserts, Christmas, Mother's Day, Father's Day, Thanksgiving, Sizzler Party] | 4Makes 4 servings | NA | sizzling brownie recipe | eggless sizzling brownie | sizzling brownie with vanilla ice-cream | with 20 amazing images. Our sizzling brownie recipe is made from brownies, homemade hot chocolate sauce, powdered sugar and vanilla ice cream. We show you how to make an eggless brownie and homemade chocolate sauce in this recipe. A sizzling touch is a great value-add for sizzling brownies. Mouth-wateringly delicious eggless sizzling brownies are made by arranging brownies, chocolate sauce and vanilla ice-cream in just the right way on a piping hot sizzler plate. The aroma of molten chocolate, and the fizzling sound of frozen ice-cream on a sizzling dessert send strong signals to your gastronomic system, making eggless sizzling brownie restless to feast on this unique treat. Notes of sizzling brownie recipe. 1. In a microwave safe bowl, put the chocolate. Make sure you use good quality dark chocolate pieces to get the maximum taste of chocolate sauce. Also, chopping the chocolates make them melt quickly. Also, the chocolate should be removed from the refrigerator 24 hours before melting or else it will not give a rich texture. 2. To make sizzling brownie, heat the sizzler plate on an open flame till red hot. You can also use a tava or cast iron pan if you do not have a sizzler plate. Do try other sizzling recipes like Sizzling Asparagus and Baby Corn, Sizzling Mushrooms, Sizzling Potatoes in Cheese Sauce and Sizzling Wontons with Sweet and Sour Vegetables. Learn to make sizzling brownie recipe | eggless sizzling brownie | sizzling brownie with vanilla ice-cream | with step by step photos and video below. | [Combine the chocolate and milk in a microwave safe bowl and microwave on high for 1½ minutes., Remove from the microwave and mix gently and keep aside., To make sizzling brownie, heat the sizzler plate on an open flame till red hot., In a small bowl, combine the powdered sugar and water, mix well till the sugar dissolves., Drizzle this over the readymade brownie., Pour 2 tbsp of the prepared chocolate sauce evenly over it, place the brownie in the centre, top it with 2 more tbsp of the prepared chocolate sauce, 1 scoop of vanilla ice-cream and finally 2 more tbsp of the chocolate sauce., Repeat steps 1 and 2 to make 1 more sizzling brownie., Place the plate on the wooden tray and serve immediately.] | [Energy, 445 cal, Protein, 7.9 g, Carbohydrates, 44.6 g, Fiber, 1 g, Fat, 32.3 g, Cholesterol, 19.5 mg, Sodium, 61.3 mg] | sizzling-brownie-37711r |
| rcp37213 | Sizzling Mushrooms | Snacks | NA | [sliced mushrooms (khumbh), oil, sliced onions, sliced tomatoes, salt, dried oregano, dry red chilli flakes (paprika), cornflour, whole wheat bread] | 10 mins | 7 mins | [Saute, Western Party, Cocktail Party, Sizzler tray, Quick Snacks / Quick Starters] | 8Makes 8 pieces (8 piece ) | NA | A treat for all mushroom lovers! slices of bread topped with a succulent mushroom stir-fry with onions and tomatoes, and spiced up with chilli flakes. . . What more can one ask for! oregano imparts an italian touch to this snack, which has been sautéed in a non-stick pan to cut down on the oil used for cooking. Besides, serving the sizzling mushrooms with brown bread helps enhance the fibre and other valuable nutrients. | [Heat a sizzler plate over an open flame till it is red hot., Heat the oil on the plate, add the onions and sauté on a medium flame for 2 to 3 minutes., Add the tomatoes and sauté on a medium flame for another minute., Add the mushrooms, salt, oregano, chilli flakes and cornflour, mix well and sauté on a medium flame for 2 to 3 minutes., Place the plate on a wooden tray and serve immediately with toasted whole wheat bread triangles.] | [Energy, 22 cal, Protein, 0.3 g, Carbohydrates, 1 g, Fiber, 0.3 g, Fat, 1.9 g, Cholesterol, 0 mg, Vitamin A, 42.3 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.4 mg, Vitamin C, 2.4 mg, Folic Acid, 4.6 mcg, Calcium, 5.1 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1.3 mg, Potassium, 43.3 mg, Zinc, 0.1 mg] | sizzling-mushrooms-37213r |
| rcp4851 | Sizzling Mushrooms in Salsa | NA | NA | [mushrooms (khumb), tomato ketchup, chopped spring onion greens, garlic cloves, finely chopped, green chilli, finely chopped, finely chopped spring onions whites, chopped capsicum, chopped tomatoes, fresh oregano, oil, salt, grated processed cheese, fresh cream] | 10 mins. | 15 mins. | [Barbeque Party Indian Recipes, Barbeque, Quick Indian Dips, Gravies & Sauces] | 2Serves 2. | Indian | Mushrooms tossed in a fiery salsa makes a super appetizer or can even be used a pasta sauce if it is thinned down with a little wine and cream. | [Heat the oil in a pan, add the garlic, green chilli, spring onion whites and capsicum and sauté for 3 to 4 minutes., Add the tomatoes and sauté for 2 to 3 minutes. Keep aside., Add the tomato ketchup, mushrooms and salt to the cooked salsa and sauté for 3 to 4 minutes till the mushrooms soften., Add the spring onion greens and oregano and mix well., Spoon the mushrooms on to a hot sizzler plate., Serve immediately topped with the cheese and cream.] | [Not Given] | sizzling-mushrooms-in-salsa-4851r |
| rcp35028 | Sizzling Pineapple Satay ( Healthy Starter Recipe ) | Snacks | NA | [chilli powder, cumin seeds (jeera) powder, sugar, salt, oil, pineapple cubes] | 10 mins | 7 mins | [Indian Snacks using Fruits, Low Calorie Indian Snacks, Saute, Non-stick Pan, Quick Snacks / Quick Starters, Healthy Fruit Snacks] | 4Makes 4 servings (1 serving ) | Indian | Juicy pineapple pieces are sizzled with simple spices and sautéed to result in a very peppy satay that is also healthy. Moreover, pineapple is a fruit found almost throughout the year, so this dish can be relished any time. Serve immediately to prevent them from becoming watery. | [Heat the oil in a broad non-stick pan, add the pineapple pieces and sauté on a medium flame for 3 to 4 minutes., Add the masala mixture and the sauté on a medium flame for another 2 to 3 minutes., Pierce a toothpick into each pineapple cube and serve immediately.] | [Energy, 156 cal, Protein, 0.7 g, Carbohydrates, 19.9 g, Fiber, 4.6 g, Fat, 8.2 g, Cholesterol, 0 mg, Sodium, 58.1 mg] | sizzling-pineapple-satay--healthy-starter-recipe--35028r |
| rcp38584 | Sizzling Potatoes in Cheese Sauce | Snacks | NA | [cheese slices, butter, milk, cream, dried mixed herbs, boiled and peeled baby potatoes, butter, salt, butter, dry red chilli flakes (paprika), chopped parsley] | 10 mins | 12 mins | [Indian Cheese Recipes, Sizzler Party, Indian Party Starters, Sizzler tray, Quick Snacks / Quick Starters] | 4Makes 4 servings | Indian | Sizzling potatoes in cheese sauce is a perfect cocktail starter, the combination of potatoes with cheese sauce and herbs make it really very tasty. Also do try other sizzling starters like Sizzling Asparagus and Baby Corn and Sizzling Mushrooms . | [Heat the butter in a broad non-stick pan, add the cheese slices, milk and cream, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continosuly., Add the mixed herbs, mix well and cook on a medium flame for another 1 minute, while stirring occasionally. Keep aside., Heat the butter in a broad non-stick pan, add the potatoes, salt and pepper, mix wel and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside., Heat a sizzler plate till it is red hot., Put the butter and the potatoes, mix gently and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Pour the cheese sauce over the potatoes and cook on a medium fame for 1 minute., Serve immediately garnished with dry red chilli flakes and parsley.] | [Not Given] | sizzling-potatoes-in-cheese-sauce-38584r |
| rcp1814 | Skillet Pizza with Asparagus and Baby Corn | NA | NA | [pizza base, tomato sauce, can (400 grams) asparagus fresh asparagus, sliced baby corn, grated mozzarella cheese, olive oil] | | | [Italian Pizzas, different types of pizza, Baked, Father's Day, Cocktail Party, Oven] | 2Makes 2 servings | Italian | This delicious pizza can be made within minutes without using an oven. Surprise all your guests ! | [Heat half the olive oil in a non-stick pan over a low flame and place a pizza base on it., Spread half the tomato sauce over the pizza base., Drain the asparagus and roughly mash it with a fork. Spread half the mashed asparagus over the pizza., Neatly arrange 1 cup of baby corn over the asparagus., Top with half the cheese., Cover the pan with lid and cook on a very slow flame for 10 to 12 minutes or till the base is evenly browned., Repeat with the remaining ingredients to make another pizza., Serve hot.] | [Not Given] | skillet-pizza-with-asparagus-and-baby-corn-1814r |
| rcp5602 | Skin Glow Soup | NA | NA | [chopped cucumber, mint leaves (pudina), curd (dahi), salt] | 10 mins | 0 mins | [American Soups, Thick / Creamy Indian Soups, Jhat-Pat Soup, Mixer, Healthy Indian Drinks and Juices, Home Remedies Pimple Acne, Recipes for glowing skin] | 4Makes 4 servings | Indian | skin glow soup recipe | skin glow cucumber soup | cucumber soup for weight loss | cucumber soup for glowing skin | with 6 amazing images. skin glow soup recipe | skin glow cucumber soup | cucumber soup for weight loss | cucumber soup for glowing skin is a cold coup perfect for hot summers. Learn how to make cucumber soup for glowing skin. To make skin glow soup, combine cucumber, mint leaves, curd and salt in a mixer jar and blend till smooth. Serve chilled. Who doesn’t like to have glowing skin? It is said that glowing skin is a reflection of overall good health, and that is indeed true. When you have a good supply of required nutrients and are sufficiently hydrated, your skin glows from within. Soups like skin glow cucumber soup are a great way to ensure this. Soups nourish the skin and contribute to the day’s liquid requirement too. This cucumber soup for glowing skin has cucumber as it is base. This vegetable is full of water and absolutely low in calories. We all are aware that water is a key nutrient to a supple skin. Further addition of mint makes it more refreshing. This cucumber soup for weight loss is also loaded with other the essential nutrients like calcium and protein due to the addition of curd. Protein is another key nutrient needed to support cell health and add radiance to our skin. We have used regular curd to make this soup, but those who are on a low-cal diet or heart patients who have to restrict fat can use low-fat curd instead. For diabetics we would suggest half serving at a time. Have this easy to make, no-cooking skin glow cucumber soup in between snack. It is sure to satiate you and avoid binge eating on other fat laden snacks which can be harmful for your skin. Tips for skin glow soup. 1. Buy the perfect cucumber. They should be firm, rounded at their edges, and their colour should be a bright medium to dark green. Avoid cucumbers that are yellow, puffy, have sunken water-soaked areas, or are wrinkled at their tips. 2. Use of fresh curd is essential to enjoy its invigorating flavour. 3. This soup can be refrigerated for 4 to 5 hours and served chilled. Enjoy skin glow soup recipe | skin glow cucumber soup | cucumber soup for weight loss | cucumber soup for glowing skin | with step by step photos. | [Combine all the ingredients in a mixer and blend till smooth., Serve chilled.] | [Energy, 154 cal, Protein, 5.6 g, Carbohydrates, 7.8 g, Fiber, 1.6 g, Fat, 8.2 g, Cholesterol, 20 mg, Sodium, 30 mg] | skin-glow-soup-5602r |
| rcp2603 | Smiley Face Sandwiches | NA | NA | [bread slices, butter, grated processed cheese, sliced black olives, tomato ketchup, crumbled paneer (cottage cheese), green chutney] | 5 mins | 0 mins | [Cheese Sandwich, Children's Day, Recipes Kids can make, Kids After School, Snack Recipes for Kids, Indian Birthday Party Kids] | 4Makes 4 sandwiches | Indian | Dainty and dazzling with a beaming smile, these sandwiches are also a treat to the palate with a perfect blend of flavours. Buttered bread roundels are sandwiched with a peppy mix of paneer and green chutney, and decorated with olives and ketchup to resemble a smiley. The Smiley Face Sandwiches are so awesome that will enjoy eating it, and making it too! You can keep all the components ready, and encourage your kids to assemble the sandwiches themselves. They will thoroughly enjoy putting the smile on the sandwich faces! While at it, there are more recipes that you can make with your kids like Sweet Corn Soup or Cinderella. | [Cut the bread slices into approx. 62 mm. (2 1/2") diameter rounds with a cookie cutter., Place 2 bread roundels on a clean dry surface and apply ½ tsp of butter on each roundel., Divide the paneer mixture into 4 portions. Place a portion of the prepared paneer mixture on one buttered bread roundel and spread it evenly., Sprinkle 1 tbsp of cheese evenly over it., Cover the sandwich with the other buttered side bread roundel facing downwards and press it lightly., Place 2 sliced olive on the sandwich to resemble eyes and squeeze ½ tsp of tomato ketchup on it to resemble a smile., Repeat steps 2 to 6 to make 3 other sandwiches., Serve immediately.] | [Energy, 218 cal, Protein, 8.2 g, Carbohydrates, 23.7 g, Fiber, 0.2 g, Fat, 10.2 g, Cholesterol, 16.5 mg, Sodium, 162.5 mg] | smiley-face-sandwiches-2603r |
| rcp32942 | Smoked Barbeque Sauce ( Paneer Snacks ) | Snacks | NA | [vinegar, lemon juice, chopped onions, sugar, butter, tomato ketchup, worcestershire sauce, chilli flakes, salt, crushed pepper, water, charcoal, butter] | 5 mins | 20 mins | [Course, Starters / Snacks, Barbeque, Indian Dips / Sauces, Barbeque Party Indian Recipes, Cocktail Party, Quick Indian Dips, Gravies & Sauces] | 2Makes 1.5 cups (21 tbsp ) | Indian | Barbecue sauces may focus on a single flavour or combine sour, sweet, spicy and tangy ingredients, but the highlight is the smoky flavour! while there are several regional variants, this is one of the most common recipes of barbecue sauce. It goes best with oriental starters like threaded paneer rolls, page 93, grilled hot and sweet paneer | [Combine all the ingredients in a broad pan and bring to a boil., Lower the flame and simmer for 6 to 8 minutes, while stirring continuously. Keep aside., Heat the charcoal over a gas till it is red hot and place it in a small bowl., Place this bowl in the pan that contains the sauce, pour the butter over the coal and cover it immediately. Leave aside for 5 to 10 minutes., Remove the bowl containing the coal and discard it. Use as required.] | [Energy, 33 cal, Protein, 0.8 g, Carbohydrates, 4.2 g, Fiber, 0 g, Fat, 1.7 g, Cholesterol, 5.4 mg, Sodium, 219 mg] | smoked-barbeque-sauce--paneer-snacks--32942r |
| rcp1766 | Smoked Cottage Cheese Patties with Curry Sauce | Snacks | Veg | [cottage cheese (paneer), grated, green chillies, chopped, chopped lemon grass (hare chai ki patti), chopped coriander (dhania), lemon juice, plain flour (maida), salt, oil, whole dry kashmiri red chillies, chopped onion, garlic (lehsun), stalk of lemongrass (hare chai ki patti), coriander (dhania), coriander seeds (dhania), cumin seeds (jeera), red curry paste, coconut cream, oil, salt] | 30 minutes. | 20 minutes. | [Thai Starters, Indian Snacks for Entertaining, Evening Tea Snacks, Indian Cutlets, Veg Cutlets, High Tea Party, Barbeque Party Indian Recipes, Western Party] | 4Serves 4. | Indian | Smoked cottage cheese patties topped with a fiery red curry sauce. | [Mix all the ingredients except the oil in a bowl., To smoke the mixture, put a piece of charcoal on the gas., When the charcoal turns red, carefully put it in a katori (small bowl)., Place this katori inside the bowl containing the patties mixture., Pour 1 teaspoon of oil on the charcoal., Cover the bowl with a lid. Allow the mixture to be smoked for 3 minutes and take out the charcoal katori., Divide the mixture into 4 equal portions and shape the portions into 100 mm. (4") diameter patties., Heat oil in a non-stick pan and shallow fry the patties on both sides till golden brown., Heat the oil in a saucepan, add 2 teapsoons of the red curry paste and fry for a few minutes., Add the coconut cream and salt and cook till the sauce thickens., Strain through a sieve and keep aside., Place each patty in an individual serving plate., Reheat the curry sauce and pour some of it on each patty., Serve hot] | [Not Given] | smoked-cottage-cheese-patties-with-curry-sauce-1766r |
| rcp3289 | Smoked Pepper and Cheese Bread | NA | NA | [Basic Pizza Base, red capsicum, capsicum, yellow capsicum, grated processed cheese, dried rosemary, salt, oil] | 20 mins. | 50 mins. | [Italian Breads, Indian Cheese Recipes, Bread Snack, Baked, Oven] | 5Serves 4 to 6. | Indian | This wholesome Milanese bread is ideal for a country picnic. And is also equally good for a buffet presentation. Smoked pepper and cheese bread is essentially a layered pizza bread sandwich baked in a round tin. Serve it hot, warm, cold or reheated. Hearty soups or salads are ideal companions. | [Grill the red, green and yellow pepper in a pre-heated oven at 200°C (400°F) for 10 to 15 minutes till the skin is dark brown., Allow it to cool and peel the skin off., Cut into small pieces and combine with the cheese, rosemary and salt. Mix well., Divide the pizza dough into 3 equal parts., Roll out each portion of the dough into a circle of 125 mm. (5") diameter., Place one circle in a greased tin of 125 mm. (5") diameter., Top with half of the pepper and the cheese filling mixture., Place another circle of the rolled dough. Press firmly at the ends so as to seal the filling inside the two dough circles., Top with the remaining pepper and cheese filling mixture., Cover with the third dough circle and seal the ends tightly. Allow it to prove under a wet muslin cloth for 10 minutes or till it doubles in volume. Prick with a fork at regular intervals., Bake in a pre-heated oven at 180°C (360°F) for 30 to 35 minutes or until golden brown and the bread sounds hollow when tapped., Unmould and allow to cool slightly. Brush with oil, cut into wedges and serve warm.] | [Energy, 111 cal, Protein, 3.8 g, Carbohydrates, 12.4 g, Fiber, 0.4 g, Fat, 5.2 g, Cholesterol, 0 mg, Vitamin A, 128.5 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.4 mg, Vitamin C, 24.4 mg, Folic Acid, 0 mcg, Calcium, 68.4 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1.4 mg, Potassium, 19.1 mg, Zinc, 0.1 mg] | smoked-pepper-and-cheese-bread-3289r |
| rcp41884 | Soba Noodles Salad, Veg Soba Noodles Cold Salad | NA | NA | [boiled soba noodles (buckwheat noodles), bean sprouts, chopped spring onion whites greens, carrot juliennes, red capsicum strips, rice noodles, oil, olive oil, chopped garlic (lehsun), chopped ginger (adrak), coconut milk (nariyal ka doodh), lemon juice, bird’s eye chilli, salt] | 20 mins | 16 mins | [Indian Salads with dressing, Wholesome Salads (Salads that make a meal), Mother's Day, Island Party] | 4Makes 4 servings | Indian | Soba noodles is a kind of Japanese noodles made from buckwheat flour, like spaghetti. We have used this delightful ingredient along with yummy sprouts and crunchy veggies to make a super tasty salad. The Soba Noodles Salad is kind of saucy, with a base of coconut milk. Strong shades of garlic, ginger and bird’s eye chilli strengthen the Oriental feel of this salad, while a touch of lemon helps to enhance all the other flavours. You are sure to enjoy the crunch of veggies and the splendid flavours of this salad, which can be served hot or cold. You can also try other noodle preparations like Soba Noodles or Hakka Mushrooms with Rice Noodles . | [Heat the olive oil in a broad non-stick pan, add the garlic and ginger and saute on a medium flame for few seconds., Transfer the mixture in a deep bowl, add the coconut milk, lemon juice, bird’s eye chilli and salt and mix well. Keep aside., Heat the oil in a deep non-stick pan, add a few rice noodles at a time and deep-fry on a medium flame, till it doubles in quantity. Drain on an absorbent paper and keep aside., Put the soba noodles in a deep bowl, add the bean sprouts, spring onion whites and greens, carrots, capsicum and the prepared coconut sauce evenly over it and mix well., Serve immediately, garnished with prepared fried rice noodles.] | [Energy, 365 cal, Protein, 4.2 g, Carbohydrates, 20.2 g, Fiber, 6 g, Fat, 29.8 g, Cholesterol, 0 mg, Vitamin A, 424.7 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.3 mg, Vitamin C, 24.8 mg, Folic Acid, 6.5 mcg, Calcium, 20.5 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 5 mg, Potassium, 42.1 mg, Zinc, 0.1 mg] | soba-noodles-salad-veg-soba-noodles-cold-salad-41884r |
| rcp2569 | Soda Fountain ( Cooking with Kids) | NA | Veg | [raspberry syrup, vanilla ice-cream, soda] | 5 mins | 0 mins | [No Cooking Veg Indian, Indian Birthday Party, Recipes Kids can make] | 1Makes 1 servings | Indian | Who doesn’t like to have a refreshing glass of soda on a warm summer afternoon? combine it with a dash of fruit syrup and a scoop of ice-cream and you have a fizzy, creamy soda fountain ready to be devoured. | [, , Serve immediately.] | [Not Given] | soda-fountain---cooking-with-kids-2569r |
| rcp41436 | Sojana Data Posto, Dry Drumstick and Poppy Seeds Subzi | NA | Veg | [poppy seeds (khus-khus), drumsticks, oil, mustard seeds ( rai / sarson), whole dry kashmiri red chillies, sliced onions, chilli powder, turmeric powder (haldi), salt] | 15 mins | 21 mins | [Bengali Sabzis / Veg Gravies, Semi-Dry Sabzis, Traditional Indian Sabzis, Non-stick Pan] | 4Makes 4 servings | Bengali | Posto is one of the classic dishes from Bengali cuisine, which is sure to make you wipe off your portion in a jiffy and gleefully lick your fingers too! Poppy seed is the characteristic ingredient of this famous subzi, and all other variants of Posto. Here, we have made the Posto with fibre-rich drumsticks. The rich flavour and aroma of drumsticks works beautifully with the poppy seeds to give you a mouth-watering subzi. Made with minimal oil, the Sojana Data Posto is ideal for those with high cholesterol. Enjoy it immediately after cooking because it tends to become dry after a while. Also try other Bengali subzis like the Bati Chorchori and the Mulor Ghanto . | [Combine the poppy seeds and ¼ cup of water in a small bowl and allow it to soak for 15 minutes. Transfer it to a mixer (along with the water) and blend till smooth. Keep the paste aside., Boil enough water and salt in a deep non-stick pan, add the drumsticks and cook on a medium flame for 8 to 10 minutes or till they are soft. Drain well and keep aside., Heat the oil in a deep non-stick pan, add the mustard seeds, red chillies and onions and sauté on a medium flame for 3 minutes., Add the poppy seed paste and sauté on a medium flame for a minute., Add the chilli powder, turmeric powder, salt and 2 tbsp of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously., Add the cooked drumstick and ¼ cup of water, mix well and cook on a medium flame for another 3 minutes, while stirring occasionally., Serve immediately.] | [Energy, 43 cal, Protein, 1.6 g, Carbohydrates, 3.4 g, Fiber, 3.4 g, Fat, 2.6 g, Cholesterol, 0 mg, Sodium, 0.4 mg] | sojana-data-posto-dry-drumstick-and-poppy-seeds-subzi-41436r |
| rcp43033 | Solkadhi, Konkani Sol Kadhi | NA | NA | [semi dried kokum, grated coconut, cumin seeds (jeera), chopped beetroot, chopped ginger (adrak), garlic (lehsun) cloves, chopped green chillies, sugar, salt, chopped coriander (dhania)] | 10 mins | 0 mins | [Maharashtrian Dal, Varan / Amti / Kalvan, Indian Drinks / Sharbats, Kadhi recipes from all across India, Mother's Day, Indian Party, Birthday Party Drinks, Kitty Party Drinks, Mocktails] | 3Makes 3 big glasses | Maharashtrian | solkadhi recipe | Konkani style solkadi | Maharashtrian style sol kadhi | kokum curry | with 26 amazing images. Sol Kadhi (Solkadi, Kokum Curry, Kokum Drink) is a soothing mauve-colored digestive drink popular in Goa and Maharashtra. Learn how to make solkadhi recipe | Konkani style solkadi | Maharashtrian style sol kadhi | kokum curry | This sol kadhi is a delicious and easy-to-make Maharashtrian beverage perfect for a light meal. The kadhi is made using a coconut milk base that is flavored with kokum and spices. This pastel pink, tart digestive beverage is easy to make, and takes just 10 minutes of active time to prepare. This Konkani style solkadi is a delicious recipe that you can serve along with your everyday meals. Tips to make sol kadhi: 1. You can make kokum water store it in air tight container for months and use as required. 2. If you like it having less spicy then reduce the green chillies to ½ tsp. 3. Chill the sol kadhi before serving for the better taste. Enjoy solkadhi recipe | Konkani style solkadi | Maharashtrian style sol kadhi | kokum curry | kokum curry | | [To make sol kadhi, soak kokum in enough hot water in a deep bowl and keep aside for 15 to 20 minutes., Rub and squeeze the kokum to extract all its flavour and discard the peels., In a mixer add grated coconut, cumin seeds, beetroot, ginger, garlic, green chillies, sugar, salt and 1½ cups water., Blend well and transfer the mixture on a muslin cloth placed on a strainer., Squeeze it well to extract the coconut milk. Transfer the squeezed remains again in the mixer jar along with 1 cup water., Blend well and repeat step 4 and 5 to remove all the flavored coconut milk., Add the prepared kokum water and coriander in the coconut milk and mix well., Refrigerate the sol kadhi for 1 hour and serve it chilled.] | [Energy, 308 cal, Protein, 3.3 g, Carbohydrates, 11.3 g, Fiber, 9.4 g, Fat, 27.8 g, Cholesterol, 0 mg, Sodium, 16.4 mg] | solkadhi-konkani-sol-kadhi-43033r |
| rcp2785 | Sooji ka Halwa, Suji Halwa in Microwave | BreakFast | NA | [semolina (rava / sooji), milk, sugar, ghee, chopped ripe banana, cardamom (elaichi) powder] | 5 mins | 14 mins | [Punjabi Sweets, Maharashtrian Upvas (Fasting), Maharashtrian Breakfast, Comfort Foods, Traditional Indian Mithai, Microwave Desserts, Halwa] | 4Makes 4 servings | Punjabi | sooji ka halwa recipe | suji ka halwa in microwave | banana rava halwa | Indian sooji halwa in 15 minutes | with 23 amazing images. sooji ka halwa recipe | suji ka halwa in microwave | banana rava halwa | Indian sooji halwa in 15 minutes is a quick fix Indian mithai. Learn how to make suji ka halwa in microwave. To make sooji ka halwa, combine the milk, sugar and 1¾ cups of water in a deep microwave-safe bowl, mix well and microwave on high for 5 minutes, stirring once after 2 minutes 30 seconds. Keep aside. Put the ghee in another deep microwave-safe bowl and microwave on high for 15 seconds. Add the semolina, mix well and microwave on high for 3 minutes, while stirring once after every 1 minute. Add the milk-water mixture and banana, mix well and microwave on high for 5 minutes, while stirring once after every 1 minute 30 seconds. Add the cardamom powder and mix well. Serve immediately. A super tasty dessert ready in minutes, made using the microwave oven, and using everyday ingredients! You will enjoy the strong taste of banana and its creamy texture in this lovely banana rava halwa. To make this Indian sooji halwa in 15 minutes you just need to keep the ingredients ready and cook it just before serving. This desi sweet delight is a perfect mix of elegance and pleasure. Enjoy this suji ka halwa in microwave hot and fresh, to get the best experience. You can garnish it with some slivered almonds for a richer taste and texture. Serve this halwa for festive occasions like Diwali, Ganesh Chaturthi and Raksha Bandhan. Tips for sooji ka halwa. 1. Ensure the banana you buy for this halwa is fully ripened. 2. Mash the banana just before use, else it might discolour due to oxidation. 3. Use of full fat milk or buffalo’s milk is a must for this halwa. 4. Serve it immediately to enjoy its texture and flavour. Enjoy sooji ka halwa recipe | suji ka halwa in microwave | banana rava halwa | Indian sooji halwa in 15 minutes | with step by step photos. | [To make sooji ka halwa, combine the milk, sugar and 13/4 cups of water in a deep microwave-safe bowl, mix well and microwave on high for 5 minutes, stirring once after 2 minutes 30 seconds. Keep aside., Put the ghee in another deep microwave-safe bowl and microwave on high for 15 seconds., Add the semolina, mix well and microwave on high for 3 minutes, while stirring once after every 1 minute., Add the milk-water mixture and banana, mix well and microwave on high for 5 minutes, while stirring once after every 1 minute 30 seconds., Add the cardamom powder and mix well., Serve the sooji ka halwa immediately.] | [Energy, 285 cal, Protein, 2.7 g, Carbohydrates, 42.5 g, Fiber, 0.5 g, Fat, 11.2 g, Cholesterol, 3 mg, Sodium, 15.4 mg] | sooji-ka-halwa-suji-halwa-in-microwave-2785r |
| rcp1228 | Sopa De Chicharo (Green Pea Soup) | NA | NA | [fresh green peas, onion, chopped, clove of garlic (lehsun), crushed, plain flour (maida), chilli powder, boiled sweet corn kernels, crushed, butter, salt, fresh cream, chopped coriander (dhania), grated processed cheese, chopped parsley] | 15 min. | 15 min. | [Mexican Soups, Indian Pressure Cooker, Mexican Party, Presssure Cooker Soups] | 4Serves 4. | Indian | Green peas are cooked, pureed and then mixed with corn to give a delightfully mild flavoured soup. | [Mix the peas, onion, garlic and 4 cups of water and boil for 10 minutes until tender. Blend in a mixer and strain., Heat the butter, add the flour and cook for 1 minute., Add the peas mixture, chilli powder, corn and salt and cook for 2 minutes., When you want to serve, add the cream, coriander, parsley and cheese., Serve hot.] | [Energy, 114 cal, Protein, 5.2 g, Carbohydrates, 18.7 g, Fiber, 5.4 g, Fat, 2.5 g, Cholesterol, 0 mg, Vitamin A, 145.7 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 6.7 mg, Folic Acid, 12.9 mcg, Calcium, 16.1 mg, Iron, 1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 31.3 mg, Potassium, 108.4 mg, Zinc, 0.2 mg] | sopa-de-chicharo-green-pea-soup-1228r |
| rcp1227 | Sopa De Milho Verde (Green Corn Soup) | NA | NA | [boiled sweet corn kernels, milk, chopped spring onion whites and greens, plain flour (maida), butter, salt black pepper (kalimirch) powder] | 10 min. | 10 min. | [Mexican Soups, Thick / Creamy Indian Soups, Jhat-Pat Soup, Indian Pressure Cooker, Mexican Party, Presssure Cooker Soups] | 6Serves 6. | Indian | Mexicans have used their popular 'corn' to make a mild corn soup flavoured with green onions. | [Put the corn, milk and green onions in a mixer and blend into a smooth puree., Heat the butter and fry the flour for 1/2 minute., Add the corn mixture, 2 cups of water and salt and pepper and cook for 4 to 5 minutes., Serve hot.] | [Energy, 145 cal, Protein, 4.8 g, Carbohydrates, 16 g, Fiber, 1.3 g, Fat, 6 g, Cholesterol, 0 mg, Vitamin A, 205.8 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.2 mg, Vitamin C, 6.1 mg, Folic Acid, 15.1 mcg, Calcium, 147.2 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 32.2 mg, Potassium, 156 mg, Zinc, 0.2 mg] | sopa-de-milho-verde-green-corn-soup-1227r |
| rcp42916 | Soupy Maggi Noodles, Maggi Soup | NA | Veg | [olive oil, chopped garlic (lehsun), chopped spring onions whites greens, chopped capsicum, chopped carrot, broccoli florets, sliced mushrooms (khumbh), corn kernels, maggi noodles, maggi tastemaker, salt] | 15 mins | 10 mins | [Chinese Noodles Recipe Collection, Chunky Indian Soups, Indian Noodles, Veg Noodles, One Dish Vegetarian Meals, Kids Noodles, Snack Recipes for Kids] | 2Makes 2 servings | Indian | soupy Maggi recipe | Maggi soup | Indian soupy Maggi noodles | Maggi vegetable soup | with 22 amazing images. soupy Maggi recipe | Maggi soup | Indian soupy Maggi noodles | Maggi vegetable soup is an easy, wholesome evening snack, especially for kids. Learn how to make Maggi soup. Maggi tops the favourite food chart for most of us and there are many who enjoy it with slightly more liquid. This Indian soupy Maggi noodles is for all those fans. Loads of veggies with Maggi noodles and Maggi tastemaker makes it a memorable experience, especially in the monsoon. What's more delightful about this Maggi soup is cooking the delicacy in one pot. An exciting treat for the palate, the Maggi vegetable soup gives you the delightful flavour of black pepper powder, at accepted spice levels. If you wish you can perk it with little red chilli sauce or Schezwan sauce. Also try other recipes with Maggi like Chinese Maggi Schezwan noodles and biryani Maggi. Tips to make soupy maggi. 1. Cook the noodles till they are just soft, over cooking may turn noodles sticky. 2. You can also add vegetables like green peas or cabbage. 3. Serve Soupy Maggi piping hot by adjusting the consistency of soup as required. Enjoy soupy Maggi recipe | Maggi soup | Indian soupy Maggi noodles | Maggi vegetable soup | with step by step photos. | [To make soupy maggi, heat the olive oil in a broad non-stick pan, add the garlic and spring onions whites and greens and sauté on a medium flame for 1 minute., Add the capsicum, carrot, broccoli, mushrooms and corn and sauté on a medium flame for 2 minutes., Add 4 cups of hot water and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the maggi noodles, maggi tastemaker, and pepper powder and mix well and cook on a medium flame for 4 minutes, while stirring occasionally., Serve the soupy maggi immediately.] | [Energy, 401 cal, Protein, 8.7 g, Carbohydrates, 52.2 g, Fiber, 2.9 g, Fat, 18.2 g, Cholesterol, 0 mg, Sodium, 911.7 mg] | soupy-maggi-noodles-maggi-soup-42916r |
| rcp1276 | Sour Cream Made with Curd | NA | NA | [thick curds (dahi), lemon juice, salt] | 2 mins | 0 mins | [Mexican Dips, Indian Dips / Sauces, Mexican Party, Kebab Party, Western Party, Indian Party Starters] | 1Makes 1 cup (14 tbsp ) | Indian | sour cream recipe | sour cream made with curd | Indian style sour cream | healthy sour cream with yoghurt | with 19 amazing images. sour cream recipe | sour cream made with curd | Indian style sour cream | healthy sour cream with yoghurt is a quick sauce or spread which has umpteen culinary uses. Learn how to make sour cream made with curd. To make sour cream, combine all the ingredients in a deep bowl and whisk well. Refrigerate for atleast 1 hour. Use as required. One of the most useful ingredients in Mexican cooking, sour cream made with curd gives the dish not only a tangy flavour but also a lusciously creamy mouth-feel. When you make this version of Sour Cream, you might find that it is not very thick, but when it is left in the fridge it gets thicker, so be assured that you will get the ideal consistency when you follow the procedure. Apart from being used in scrumptious Mexican recipes like Burritos and Tostadas Stuffed with Refried Beans and Sour Cream, this Indian style sour cream can also be used to make tasty dips and salads.The best thing about this recipe is that it is very, very easy to make! So, you can make it any time without much ado. What’s used in making this healthy sour cream with yoghurt is only curd and lemon juice. Curd is a very good source of protein and calcium – the twin pillars of bone health. Curd is also probiotic and good for a healthy digestive system. Further, lemon juice lends some vitamin C. You can enjoy this sour cream as a spread on a healthy wrap with veggies. Tips for sour cream. 1. You need 2 cups of hung curd for this recipe. For that you need to hang full fat curd in a muslin cloth for at least 1 hour. 1. After 1 hour you will get 1 cup of thick curd. 3. Check after 1 hour. If you find it is yet liquidy, then tie again and keep for half an hour more. 4. The curd used in this recipe can be slightly sour and need not be fresh always. 5. You can also add little black pepper powder or white pepper powder to enhance the taste. Enjoy sour cream recipe | sour cream made with curd | Indian style sour cream | healthy sour cream with yoghurt | with step by step photos. | [To make sour cream made with curd, combine all the ingredients in a deep bowl and whisk well., Refrigerate the sour cream made with curd for atleast 1 hour. Use as required.] | [Energy, 18 cal, Protein, 0.6 g, Carbohydrates, 0.9 g, Fiber, 0 g, Fat, 0.9 g, Cholesterol, 2.3 mg, Sodium, 2.7 mg] | sour-cream-made-with-curd-1276r |
| rcp32623 | Sour Cream Made with Fresh Cream, Indian Style | NA | NA | [fresh cream, lemon juice, salt] | 2 mins | 0 mins | [Mexican Dips, Indian Dips / Sauces, Mexican Party, Kebab Party, High Tea Party, Western Party, Cocktail Party] | Makes 0.5 cup (7 tbsp ) | Indian | If you want to make Mexican food at home, then you need to surely make some Sour Cream first, because it is so commonly used as a dressing for dishes like Burritos, Nachos and Quesadillas. It is also a great addition to salads , whether you mix it in, or add more stuff to use as a dressing. The best part is that Sour Cream is so easy to make. Enjoy how to make Sour Cream recipe with detailed step by step photos and video. | [To make the Sour Cream recipe, combine all the ingredients in a deep bowl and whisk well., Refrigerate for 3 to 4 hours or till thick., Use the Sour Cream as required.] | [Energy, 67 cal, Protein, 0.5 g, Carbohydrates, 1.4 g, Fiber, 0.1 g, Fat, 6.8 g, Cholesterol, 0 mg, Sodium, 7.6 mg] | sour-cream-made-with-fresh-cream-indian-style-32623r |
| rcp41735 | Sourdough Bread, Homemade Eggless Sourdough Bread | NA | NA | [self rising flour, olive oil, instant dry yeast, plain flour (maida), whole wheat flour (gehun ka atta), plain flour (maida), plain flour (maida), sea salt, water] | 10 mins | 0 mins | [Bread Snack, High Tea Party, Oven, Advanced Breads] | 1Makes 1 loaf (12 slice ) | NA | Sourdough bread is a special type of French bread made with a hard dough that is allowed to ferment naturally for more than a day. This gives the bread a slightly sour taste. Another speciality of this bread is the use of sea salt, which gives a nice salty crunch to the bread. It takes two days and a bit of preparation to make this bread, but it is totally worth the effort. You can use this bread to make amazing starters and toasts. You can also use it like regular bread to make sandwiches, but remember that it is a bit salty. You can store this bread in a paper bag or thick plastic bag for 2-3 days. It always tastes better a day after it has been made! You can also bake other breads at home like Whole Wheat Ladi Pav , Multigrain Bread and Homemade Soft French Bread . | [Combine the yeast, plain flour, whole wheat flour and ½ cup of lukewarm water in a deep bowl, mix well and cover it with a lid and keep aside in a warm place for 30 minutes., Take a cane basket and put a dry muslin cloth, sprinkle approx. 2 tbsp of plain flour, evenly over it. Keep aside., Combine the self-rising flour, olive oil and yeast mixture, mix well and knead it into a loose soft dough using enough warm water., Transfer the dough into a greased deep bowl, cover it with a damp muslin cloth and keep aside in a warm place for 2 hours., Add the sea salt mixture and fold from up to down to incorporate it with the dough for atleast 5 to 6 times., Cover it again with a damp muslin cloth and keep it aside for 10 minutes., Dust little plain flour on a clean, dry surface and knead the dough again till smooth and form a dough ball., Place the dough ball in the dusted cane basket, cover it with a damp muslin cloth and keep it aside in a warm place for 45 minutes to prove and then keep this dough in the refrigerator for 14 hours., Place a 200 mm. (8”) baking aluminium dish in the oven and pre-heat oven at 220°c (440°f) for 30 minutes., Once pre-heated for 30 minutes, remove the aluminium dish from the oven with the help of a tong, dust it with the remaining 2 tbsp of plain flour evenly over it., Place the proved dough ball in it, make incisions in the centre with the help of a sharp knife, Place the baking aluminium dish in the pre-heated oven, cover the dough with a dome shaped aluminium or a steel vessel and bake it for 20 minutes., Remove the dome shaped lid, with the help of the tong, lower the temperature to 200°c (400°f) and bake it again for 20 minutes, till the top is dark brown in colour and the crust is very hard., Remove from the oven, demould it and allow it to cool completely., Once cooled, cut the sourdough bread into 12 equal slices using a sharp bread knife. Use as required.] | [Energy, 107 cal, Protein, 2.7 g, Carbohydrates, 18 g, Fiber, 0.3 g, Fat, 2.7 g, Cholesterol, 0 mg, Sodium, 648.4 mg] | sourdough-bread-homemade-eggless-sourdough-bread-41735r |
| rcp22522 | South Indian Baby Corn Curry | NA | NA | [baby corn, tamarind (imli) water, mustard seeds ( rai / sarson), cumin seeds (jeera), asafoetida (hing), chopped garlic (lehsun), chopped ginger (adrak), coriander (dhania) powder, turmeric powder (haldi), chilli powder, curry powder, sugar, milk, oil, salt] | 10 mins | 7 mins | [Sabzis with Gravies, Microwave Subzi, Microwave, Microwave] | 2Makes 2 servings | NA | Baby corn in a delicious curry form, flavoured subtly and aesthetically with a blend of south indian spices. | [Combine the baby corn with 2 tablespoons water in a microwave proof plate and microwave on high for 2 minutes. Keep aside., Combine the oil, mustard seeds, cumin seeds and asafoetida in a microwave-proof bowl, cover with a lid and microwave on high for 1 minute., Add the garlic and ginger, mix well and cover with a lid and microwave on high for 30seconds., Add the tamarind water, coriander powder, turmeric powder, chilli powder, curry powder, sugar, milk and salt, mix well and microwave on high for 1 minute., Add the baby corn, mix well and microwave on high for 1 minute., Serve hot with steamed rice.] | [Energy, 156 cal, Protein, 3.5 g, Carbohydrates, 24.3 g, Fiber, 1.9 g, Fat, 6.1 g, Cholesterol, 0 mg, Vitamin A, 83.4 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.1 mg, Vitamin C, 2.8 mg, Folic Acid, 19.8 mcg, Calcium, 37.8 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 9 mg, Potassium, 177.5 mg, Zinc, 0.3 mg] | south-indian-baby-corn-curry-22522r |
| rcp40622 | South Indian Filter Coffee, Filter Coffee Recipe | BreakFast | NA | [coffee powder, milk, sugar] | 5 mins | 0 mins | [Tamil Nadu Food, Maharashtrian Upvas (Fasting), Indian Party, High Tea Party, Quick Breakfast Indian] | 4Makes 4 small glasses | Maharashtrian | filter coffee recipe | South Indian filter coffee recipe | kaapi | Kumbakonam degree coffee | Mylapore filter coffee | Madras kaapi | with 15 amazing images. South Indian Filter Coffee, with its stimulating aroma, is like an alarm clock that can wake you up even when you are dog-tired! An everyday beverage in Tamil Nadu and Karnataka, Filter Coffee has now become popular throughout the country. Filter Coffee is made using a special utensil that has two parts. The upper part has a perforated base, which allows the decoction to seep through into the lower half, which is basically a container. To make Filter Coffee, you need to put the coffee powder into the upper strainer-like container, press it using the special inverted-umbrella shaped attachment and top it with hot water. Check out our collection of hot and cold coffee based beverages like Orange Coffee , Banana Coffee Frappe and many more. Slowly, decoction collects in the lower container. If you do not have this special coffee filter, you can line a strainer with muslin cloth, place it over a container and follow the same procedure. Here is how to make the perfect filter coffee recipe | South Indian filter coffee recipe | kaapi | Kumbakonam degree coffee | Mylapore filter coffee | Madras kaapi with detailed step by step photos and video below. | [To make the south indian filter coffee , put the coffee powder in the strainer of the filter coffee machine., Press it with the coffee press slightly and place it on top of the container, pour ¼ cup of hot water in the strainer., Close it with a lid, and keep aside for at least 30 minutes to get a thick coffee decoction., Pour 1 tablespoon of the coffee decoction in a small glass, add 1 tsp sugar and ¼ cup of hot milk and mix well., Repeat step 4 to make 3 more filter coffee., Serve the south indian filter coffee immediately.] | [Energy, 78 cal, Protein, 2.2 g, Carbohydrates, 7.5 g, Fiber, 0 g, Fat, 3.2 g, Cholesterol, 8 mg, Sodium, 9.5 mg] | south-indian-filter-coffee-filter-coffee-recipe-40622r |
| rcp30828 | South Indian Sambar Powder, Sambar Masala Powder At Home | NA | NA | [oil, chana dal (split bengal gram), toovar (arhar) dal, urad dal (split black lentils), fenugreek (methi) seeds, coriander (dhania) seeds, whole dry kashmiri red chillies, turmeric powder (haldi), asafoetida (hing), curry leaves (kadi patta)] | 2 mins | 5 mins | [South Indian Sambar, different kinds of Indian chutney, Indian Party, Mixer] | Makes 0.5 cup (7 tbsp ) | South Indian | sambar powder recipe | how to make South Indian sambar powder at home | best sambar masala powder | sambar masala with Kashmiri chillies | with 18 amazing images. sambar powder recipe | how to make South Indian sambar powder at home | best sambar masala powder | sambar masala with Kashmiri chillies is the base of South Indian sambar recipe. Learn how to make South Indian sambar powder at home. To make sambar powder, heat the oil in a broad non-stick pan, add all the ingredients and roast on a slow flame for 3 to 4 minutes or till the dals turn light brown in colour. Keep aside to cool completely. Once cooled, blend in a mixer to a fine powder. Use as required or store refrigerated in an air-tight container. Have you always been looking for authentic and best sambar masala powder? Your search ends here. Try this sambar powder made with an assortment of spices which work along with the Kashmiri chillies and curry leaves to give a mind-blowing flavour. As you roast these perfectly chosen ingredients in correct proportions in oil, the aroma of the spices being sautéed will give an indication of they being cooked. Remember to sauté on a slow flame and prefer to use a broad pan to make South Indian sambar powder at home. This aromatic and flavourful spice powder comes handy when you want to make sambar in a jiffy! This sambar masala with Kashmiri chillies is made without coconut, so you can make a batch of it and store it for a long time. It stays fresh for 2 to 3 months when stored in an air tight container in the refrigerator. Tips for sambar powder. 1. Use Kashmiri chillies to get the perfect bright red colour of the sambar powder. 2. Remember to cool the spices well on a flat plate before blending, as presence of warmth may not give a smooth powder. 3. If you prefer to make the required amount of sambhar powder fresh on the day of making sambar, you can roast 2 tbsp of freshly grated coconut along with the other ingredients and powder them together. Enjoy sambar powder recipe | how to make South Indian sambar powder at home | best sambar masala powder | sambar masala with Kashmiri chillies | with step by step photos. | [To make south indian sambar powder, heat the oil in a broad non-stick pan, add all the ingredients and roast on a slow flame for 3 to 4 minutes or till the dals turn light brown in colour. Keep aside to cool completely., Once cooled, blend in a mixer to a fine powder., Use the sambar powder as required or store refrigerated in an air-tight container.] | [Energy, 28 cal, Protein, 1.3 g, Carbohydrates, 3.5 g, Fiber, 0.7 g, Fat, 0.9 g, Cholesterol, 0 mg, Sodium, 2.9 mg] | south-indian-sambar-powder-sambar-masala-powder-at-home-30828r |
| rcp32832 | South Indian Tomato Onion Chutney, Onion Tomato Chutney | NA | NA | [chopped tomatoes, oil, chana dal (split bengal gram), urad dal (split black lentils), curry leaves (kadi patta), chopped green chillies, chopped onions, turmeric powder (haldi), salt, oil, mustard seeds ( rai / sarson), whole dry kashmiri red chilli, idlis dosas uttapas] | 10 mins | 7 mins | [South Indian Chutney, Tamil Nadu Food, different kinds of Indian chutney, Indian Party, Mixer, Non-stick Pan] | Makes 0.5 cup (7 tbsp ) | South Indian | tomato onion chutney | onion tomato chutney recipe | South Indian style tomato chutney | tomato chutney recipe | with 18 amazing photos. onion tomato chutney is inspired from South Indian cuisine. It is made with tomatoes, onions and spices. The flavor is tangy, spicy and also has a nutty aroma. Traditionally tomato onion chutney is made in mortar and pestle but now a days no one uses those complex methods and instead use a food processor or a grinder. Chutney's are made in every Indian household and each has their style of preparing it. Chutney's are basically condiments and dips and we show you how to make tomato onion chutney. As i said every household has their own style of making South Indian style tomato chutney using some of the basic ingredients used in every Indian household. We had made onion tomato chutney using tomatoes which are the base of the chutney and provide tanginess. Next we have used onions which balance the tanginess of tomatoes, further chana dal and urad dal which provide a nutty taste and aroma to the chutney, few green chillies for some spice, curry leaves for some freshness and we have cooked all these ingredients and blend them together to get a smooth paste. Thereafter we have tempered tomato onion chutney as South Indian chutney's are incomplete without tempering. We have only used mustard seeds and kashmiri red chillie for the tempering which perks up the flavor of the tomato onion chutney. South Indian style tomato chutney goes really well with idlis, dosas, vadas and appam. onion tomato chutney is my go to chutney on weekends for breakfast. It is extremely quick and easy to make and its my family's favorite chutney. Also, you can store tomato onion chutney the refrigerator for 10 days but you need to pack it in a air tight container. Enjoy tomato onion chutney | onion tomato chutney recipe | South Indian style tomato chutney | tomato chutney recipe with detailed step by step photos and video below. | [To make tomato onion chutney , heat the oil in a non-stick pan, add the chana dal, urad dal and curry leaves and sauté on a medium flame for 1 minute or till the dals turn light brown in colour., Add the green chillies and onions and sauté on a medium flame for 1 minute., Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Add the turmeric powder and salt, mix well and cook on a medium flame for 1 minute., Allow it to cool completely and blend in a mixer till smooth. Keep aside., Heat the oil in a small pan and add the mustard seeds., When the seeds crackle, add the red chillies and sauté on a medium flame for 30 seconds., Remove from the flame and pour on the chutney and mix well., Serve the tomato onion chutney immediately or store in an air-tight container in the refrigerator with idlis/ dosas/ uttapas.] | [Energy, 31 cal, Protein, 0.5 g, Carbohydrates, 2.1 g, Fiber, 0.6 g, Fat, 2.2 g, Cholesterol, 0 mg, Sodium, 3.8 mg] | south-indian-tomato-onion-chutney-onion-tomato-chutney-32832r |
| rcp33615 | Spaghetti Balls, Indian Style Spaghetti Balls | Snacks | NA | [boiled and chopped spaghetti, plain flour (maida), butter, milk, boiled and crushed green peas, grated processed cheese, dry red chilli flakes (paprika), salt, bread crumbs, oil, tomato ketchup] | 15 mins | 20 mins | [Deep-fried Indian Starters, Evening Tea Snacks, Deep Fry, Deep Pan, Quick Snacks / Quick Starters, Finger Foods for Babies, Toddlers and Kids, Indian Birthday Party Kids] | 9Makes 9 balls (9 ball ) | Indian | spaghetti balls recipe | Indian style spaghetti balls | cheesy spaghetti balls | with amazing 36 images. spaghetti balls makes a super starter and it just melts down in the mouth. Eye appealing, perfect sized Indian style spaghetti balls is a cocktail party starter to be served with tomato ketchup. The Indian style spaghetti balls is super quick and easy to make and the combination of cheese and green peas is supreme. All ingredients for this recipe are easy to get and most are found in the Indian kitchen. The ingredients used are very basic and Indian style spaghetti balls is super easy to prepare. To make spaghetti balls prepare by boiling and chopping the spaghetti and keeping it aside. Next, also make flour water mixture and keep aside. To proceed making the cheesy spaghetti balls mixture, heat the butter in a broad non-stick pan, add the remaining ¼ cup of plain flour and cook on a medium flame for 1 minute, while stirring continuously. Add the milk, mix well and cook on a medium flame for 2 to 3 minutes, or till the mixture leaves the sides of the pan, while stirring continuously using a whisk. This is a lot like a thick white sauce. Make sure you do not leave it out of your sight as it may tend to burn. Transfer the mixture into a plate and keep aside to cool completely. Once cooled, add the spaghetti, green peas, cheese, chilli flakes and salt and mix well. Divide the mixture into 9 equal portions and shape each portion into a round ball. Dip the balls in the plain flour-water mixture flour and roll it in bread crumbs till they are evenly coated from all the sides. Refrigerate them for at least 15 minutes. Heat the oil in a deep non-stick kadhai, and deep-fry, a few balls at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve veg spaghetti balls immediately with tomato ketchup. You are sure to relish the succulent inner and crisp outer of this unique veg spaghetti balls starter. Made of cooked and chopped spaghetti, complemented by green peas, cheese and seasonings, these balls are interestingly held together by white sauce, which mashes well with the other ingredients once it is cooled. The Spaghetti Balls are rolled in bread crumbs to get a nice crust upon deep-frying. It is essential to serve this snack immediately on preparation because spaghetti, cheese and white sauce tend to get chewy on cooling. If you want your spaghetti balls even crispier use panko bread crumbs. To make them even colourful and add more flavour you an even add chopped vegetables like bell peppers or broccoli to it. Indian style spaghetti balls have become popular to serve as kitty party snack and a popular finger food. Spaghetti balls has a creamy cheesy texture with a crunch of green peas in it. Whenever I make Spaghetti balls for party, I prepare it in huge amount make the balls, roll them in bread crumbs and store it in refrigerator. You can fry them whenever you’d want to relish or serve them. Preparing and storing in advance makes it even convenient. Enjoy spaghetti balls recipe | Indian style spaghetti balls | cheesy spaghetti balls | with detailed step by step photos and video below. | [To make spaghetti balls, combine ½ cup plain flour and approx. ¾ cup of water in a bowl and mix well. Keep aside., Heat the butter in a broad non-stick pan, add the remaining ¼ cup of plain flour and cook on a medium flame for 1 minute, while stirring continuously., Add the milk, mix well and cook on a medium flame for 2 to 3 minutes, or till the mixture leaves the sides of the pan, while stirring continuously using a whisk., Transfer the mixture into a plate and keep aside to cool completely., Once cooled, add the spaghetti, green peas, cheese, chilli flakes and salt and mix well., Divide the mixture into 9 equal portions and shape each portion into a round ball., Dip the balls in the plain flour-water mixture flour and roll it in bread crumbs till they are evenly coated from all the sides., Refrigerate them for at least 15 minutes., Heat the oil in a deep non-stick kadhai, and deep-fry, a few spaghetti balls at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve the spaghetti balls immediately with tomato ketchup.] | [Energy, 190 cal, Protein, 4 g, Carbohydrates, 14.5 g, Fiber, 0.9 g, Fat, 12.3 g, Cholesterol, 0 mg, Vitamin A, 209.8 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.5 mg, Vitamin C, 1.2 mg, Folic Acid, 2.6 mcg, Calcium, 69.5 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 28.1 mg, Potassium, 45 mg, Zinc, 0.1 mg] | spaghetti-balls-indian-style-spaghetti-balls-33615r |
| rcp5718 | Spaghetti in Spinach Sauce | NA | Veg | [cooked whole wheat pasta, chopped spinach (palak), butter, chopped garlic (lehsun), chopped spring onions, sliced red capsicum, grated processed cheese, milk, salt, dried oregano, dry red chilli flakes (paprika)] | 10 mins | 8 mins | [Italian Veg Pasta, Western Party, Non-stick Pan, Kids Veg Pasta, Babies, Toddler and Kids Iron Rich Foods, Vitamin C Rich Indian recipes, Antioxidant Rich Indian] | 4Makes 4 servings | Indian | Yes, pasta can be made healthy too! Here cheesy sauce has been replaced with antioxidant rich spinach. Spaghetti used is also whole wheat, so there is room for a little more fibre. Red capsicum not only adds, vitamin A and vitamin C, but vibrant red colour also. The 2 tbsp of cheese added to the recipe can also be avoided. It will yet be equally delicious. Don’t forget to add the oregano and chilli flakes, to experience the true Italian flavour. This recipe is surely worth a try, especially for kids who otherwise easily turn their heads towards junk foods! Enjoy how to make Spaghetti in Spinach Sauce recipe with detailed step by step photos and video below. | [Blanch the spinach in boiling water for 1 minute. Drain and refresh in cold water and blend in a mixer to a smooth purée. Keep aside., Heat the butter in a broad non-stick pan, add the garlic, spring onions whites and greens and sauté on a medium flame for few minutes., Add the red capsicum, mix well and sauté on a medium flame for 1 to 2 minutes., Add the prepared spinach purée, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the cheese, milk and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the spaghetti, oregano and chilli flakes, toss well and cook on a medium flame for 2 to 3 minutes., Serve immediately., If you wish to serve it later, re-heat the sauce, adding a little milk or water if required and then toss the spaghetti in the sauce. Serve hot.] | [Energy, 216 calories., Protein, 8.8 gm., Carbohydrate, 29.3 gm., Fat, 6.2 gm., Vitamin A, 3959.2 mcg, Iron, 2.3 mg.] | spaghetti-in-spinach-sauce-5718r |
| rcp683 | Spaghetti in Tomato Sauce, Spaghetti in Red Sauce | NA | Veg | [spaghetti, tomato pulp, butter, chopped onions, chopped capsicum, tomato ketchup, dry red chilli flakes (paprika), salt, fresh cream, grated processed cheese] | 20 mins | 8 mins | [Italian Veg Pasta, Pastas, Microwave, Italian Party, Microwave, Kids Veg Pasta] | 5Makes 5 servings | Italian | In a rush, but wish to eat something different? Well, try this delicious Spaghetti in Tomato Sauce. A combination of fresh tomato pulp, tomato ketchup and cream forms a nice luscious base for spaghetti and veggies. Chilli flakes add speckles of spice to this spaghetti preparation while a generous garnish of cheese gives abundant joy to the diner! Savour every spoonful of this easy but delectable dish. Have some time on hands? Then team up the Spaghetti in Tomato Sauce with Paneer Potato and Corn-Balls and Garlic Bread to create a sumptuous main course that you will love to dine on. | [Put the butter in a microwave safe bowl and microwave on high for about 30 seconds., Add the onions and capsicum, mix well and microwave on high for 2 minutes., Add the tomato pulp, chilli flakes and salt, mix well and microwave on high for about 2 minutes, while stirring once in between., Add the tomato ketchup, spaghetti, fresh cream and cheese, mix well and microwave on high for 4 minutes, while stirring once in between., Serve hot.] | [Energy, 173 cal, Protein, 4.6 g, Carbohydrates, 19.3 g, Fiber, 1.8 g, Fat, 8.5 g, Cholesterol, 0 mg, Vitamin A, 570.9 mcg, Vitamin B1, 0.4 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.8 mg, Vitamin C, 40.7 mg, Folic Acid, 29.4 mcg, Calcium, 89.4 mg, Iron, 1.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 55.8 mg, Potassium, 179.3 mg, Zinc, 0.3 mg] | spaghetti-in-tomato-sauce-spaghetti-in-red-sauce-683r |
| rcp3304 | Spaghetti Puttanesca | NA | Veg | [spaghetti, garlic (lehsun), chopped, capsicum, cut into small pieces, celery, chopped, chopped tomatoes, dried mixed herbs, dry red chilli flakes (paprika), black olives, sliced, red wine, olive oil oil, salt black pepper (kalimirch) powder, grated parmesan cheese grated processed cheese] | 10 mins. | 10 mins. | [Italian Veg Pasta, Pastas, Italian Party] | 4Serves 4. | Italian | The ladies of the night in Naples are credited with inventing this dish. They liked it because it is fast, easy to cook and uses very few ingredients. I think you will like it too! Spaghetti tossed with garlic, tomatoes and olives make this a quick and classic combination. | [Heat the olive oil in a pan and sauté the garlic and capsicum in it for about 1 minute., Add the celery, tomatoes and salt and mix well., Add the mixed herbs, chilli flakes, olives and pepper and sauté for 4 to 5 minutes., Toss in the spaghetti and red wine and mix well., Serve immediately, garnished with the parmesan cheese.] | [Energy, 223 cal, Protein, 3.9 g, Carbohydrates, 20.7 g, Fiber, 1.9 g, Fat, 13 g, Cholesterol, 0 mg, Vitamin A, 438.3 mcg, Vitamin B1, 0.4 mg, Vitamin B2, 0.2 mg, Vitamin B3, 2.1 mg, Vitamin C, 31.7 mg, Folic Acid, 27.4 mcg, Calcium, 56.1 mg, Iron, 1.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 11.8 mg, Potassium, 151.1 mg, Zinc, 0.3 mg] | spaghetti-puttanesca-3304r |
| rcp3301 | Spaghetti Verdi | NA | Veg | [cooked spaghetti, chopped spinach (palak), spring onions with greens, chopped, cloves of garlic (lehsun), finely chopped, pepper, sliced, cheese spread, milk, butter, salt black pepper (kalimirch) powder] | 10 mins. | 15mins. | [Italian Veg Pasta, Pastas, Italian Party] | 4Serves 4. | Italian | Spaghetti tossed in a spinach and cheese sauce with colourful vegetables makes a delightful recipe. The beautiful green colour and good coating quality of the sauce makes it useful when serving along with pasta for a lunch or dinner. The cheese spread blends beautifully to give a thick and creamy sauce. To retain the fresh green colour of spinach, blanch the spinach and refresh quickly in ice-cold water. You may add a pinch of soda bi-carb to the water in which spinach is to be boiled. This also helps to retain the green colour of spinach. | [Blanch the spinach in boiling water for a minute. Drain and refresh in ice-cold water. Drain again and purée in a blender. Keep aside., Heat the butter in a pan, add the spring onions and garlic and sauté for 2 to 3 minutes., Add the red pepper and sauté for another 2 to 3 minutes., Add the spinach purée, cheese spread, milk, salt and pepper and mix well. Bring it to a boil while stirring continuously. Remove and keep aside., Just before serving, re-heat the sauce, adding a little milk or water if required and toss the spaghetti in the sauce., Serve hot.] | [Energy, 398 cal, Protein, 13.1 g, Carbohydrates, 37.3 g, Fiber, 2.2 g, Fat, 19.8 g, Cholesterol, 23.1 mg, Vitamin A, 4268.5 mcg, Vitamin B1, 0.5 mg, Vitamin B2, 0.4 mg, Vitamin B3, 3.1 mg, Vitamin C, 34.1 mg, Folic Acid, 95.9 mcg, Calcium, 222.2 mg, Iron, 2.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 409 mg, Potassium, 301.6 mg, Zinc, 0.7 mg] | spaghetti-verdi-3301r |
| rcp1833 | Spaghetti with Spinach and Mushrooms | NA | Veg | [cooked spaghetti, blanched and chopped spinach, blanched and sliced mushrooms (khumbh), olive oil, chopped garlic (lehsun), chopped spring onions, fresh cream, milk, grated processed cheese, salt, dry red chilli flakes (paprika)] | 15 mins | 7 mins | [Italian Veg Pasta, Pastas, Quick Veg Pasta, Snack Recipes for Kids, Kids High Energy Indian Foods, Calcium Rich International Recipes] | 4Makes 4 servings | Indian | Spaghetti with Spinach and Mushrooms is a satiating meal that satisfies not just your stomach but your culinary senses too, with its creamy texture and crunchy interludes. Going beyond plain white sauce, this spaghetti preparation features a milky, cheesy, creamy sauce chock-full of spinach and mushrooms. You will love the blend of flavours and textures in every mouthful of this wholesome dish. | [Heat the olive oil in a deep non-stick pan, add the garlic and spring onions and sauté on a medium flame for 1 minute., Add the spinach and mushroom, mix well and cook on a medium flame for 1 minute., Add the cream, milk, cheese and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the chilli flakes, mix well and cook on a medium flame for another 2 minutes, while stirring occasionally., Add the spaghetti, mix well and cook on a medium flame for 1 more minute., Serve immediately.] | [Energy, 295 cal, Protein, 8.9 g, Carbohydrates, 27.1 g, Fiber, 1.5 g, Fat, 16.3 g, Cholesterol, 13 mg, Sodium, 153.8 mg] | spaghetti-with-spinach-and-mushrooms-1833r |
| rcp4922 | Spiced Baby Corn and Broccoli | Snacks | NA | [baby corn cubes, broccoli florets, chopped onions, chopped garlic (lehsun), chopped tomatoes, plain flour (maida), milk, butter, salt, dried mixed herbs, freshly ground black pepper (kalimirch), dry red chilli flakes (paprika)] | 5 mins | 6 mins | [Indian Snacks for Entertaining, Microwave Indian Snack, Microwave, High Tea Party, Western Party, Cocktail Party, Microwave] | 2Makes 2 servings | Indian | Baby corn and broccoli cooked in a fragrant spice mix makes a delectable starter. You may even serve this as a vegetable with steamed rice to make a satiating meal. | [In a microwave safe bowl, combine the baby corn and broccoli along with 2 tablespoons of water and microwave on high for 1 minute. Keep aside., In another microwave safe bowl add the butter, onions and garlic, mix well and microwave on high for 1 minute., Add the tomatoes, plain flour and the spice powder, mix well and microwave on high for 1 minute., Add the milk, baby corn, broccoli and salt, mix well and microwave on high for 3 minutes, while stirring twice in between., Serve immediately.] | [Energy, 163 cal, Protein, 6 g, Carbohydrates, 24.3 g, Fiber, 2.4 g, Fat, 4.7 g, Cholesterol, 0 mg, Vitamin A, 858.7 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.2 mg, Vitamin B3, 0.5 mg, Vitamin C, 32.5 mg, Folic Acid, 39.1 mcg, Calcium, 145.7 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 31.6 mg, Potassium, 267.9 mg, Zinc, 0.4 mg] | spiced-baby-corn-and-broccoli-4922r |
| rcp41198 | Spiced Chai Smoothie | NA | NA | [honey, cinnamon (dalchini), cloves (laung / lavang), chopped ginger (adrak), tea bags, curds (dahi), vanilla essence, nutmeg (jaiphal), cardamom (elaichi) powder] | 5 mins | 10 mins | [Course, Innovative Indian Recipes, Indian Milkshakes & Smoothies, Mixer, Non-stick Pan] | 1Makes 1.25 cups | Indian | This is a smoothie that every tea-lover would have dreamed of, but never tried! Well, we tried it for you and it turned out great – so now it’s your turn. In this unique creation, tea and curds are blended together with an aromatic spice infusion and a hint of vanilla and nutmeg, to make a refreshing smoothie that has a strong tinge of tea. The Spiced Chai Smoothie gets its flavour from a special infusion of honey and whole spices. It is important to allow this mixture to cook for the specified time, in order to get a rich aroma and flavour. It is also essential to let the tea bags to infuse in the spiced water for a whole five minutes – if it is not properly infused, you will not get a deep tea flavour in the smoothie. Follow the recipe as mentioned, and you will end up with a really exotic treat! You can also try your hand at other fabulous smoothies like the Melon Smoothie , Mango Banana Smoothie , and Peach Yogurt Smoothie . | [Combine 1 cup of water, honey, cinnamon, cloves and ginger in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally., Switch off the flame, add the tea bags and keep aside for 5 minutes., Discard the tea bags, strain and cool completely., Combine curds, the prepared tea mixture, vanilla essence, nutmeg powder and cardamom powder in a blender and blend till smooth., Serve immediately.] | [Energy, 430 cal, Protein, 7.1 g, Carbohydrates, 73.9 g, Fiber, 0.2 g, Fat, 10.4 g, Cholesterol, 25.6 mg, Sodium, 33.6 mg] | spiced-chai-smoothie-41198r |
| rcp4744 | Spiced Pancakes with Cinnamon Pears | BreakFast | NA | [plain flour (maida), cornflour, powdered sugar, milk powder, cinnamon (dalchini) powder, nutmeg (jaiphal) powder, salt, milk, melted butter, chopped pear, cinnamon (dalchini), brown sugar, lemon juice, lemon rind, chocolate sauce] | 10 mins | 20 mins | [American, American Breakfast, American Ice - Creams & Deserts, Fruit Based Indian Desserts, Indian Sweet Pancakes / Crepes, Christmas, Mother's Day] | 6Makes 6 servings (6serving ) | Indian | If you have ever wondered what the word ‘heavenly’ really means, try this delicious dessert! Silky pancakes, delicately flavoured with spice powders, are lined with a cinnamon-flavoured pear filling, and laced with chocolate sauce. The pear filling has a really different flavour, because it combines a dash of lemon juice and lemon rind too. One lone spice, cinnamon, works its magic in transforming the pear filling into a gourmet delight! Serve the Spiced Pancakes with Cinnamon Pears warm, laced with chocolate sauce, and preferably topped with vanilla ice-cream. Fresh Peach Stew also makes a good filling for the pancakes. | [Combine all the ingredients along with 5 tbsp of water in a deep bowl and mix well using a whisk till no lumps remain. Keep aside., Heat a 150 mm. (6") diameter non-stick pan and grease it with little butter., Pour a ladleful of the batter, tilt the pan around quickly so that the batter coats the pan evenly and cook it using a little butter on both the sides., When the sides starts to peel off, turn the pancake around and cook on the other side for 30 seconds., Repeat steps 2 to 4 to make 5 more pancakes., Combine all the ingredients along with ½ cup of water in a broad non-stick pan, mix well and cook on a medium flame for 7 minutes, while stirring occasionally. Keep aside., Divide the pear filling into 6 equal portions and keep aside., Place a pancake on a clean dry surface, spread a portion of the pear filling on one side of the pancake and fold it over to make a semi-circle., Repeat step 2 to make 5 more pear filled pancakes., Just before serving, place a pancake on a serving plate and drizzle some chocolate sauce over it., Serve immediately with vanilla ice-cream.] | [Energy, 177 cal, Protein, 3.2 g, Carbohydrates, 27.4 g, Fiber, 3.1 g, Fat, 5.9 g, Cholesterol, 14.5 mg, Sodium, 47.6 mg] | spiced-pancakes-with-cinnamon-pears-4744r |
| rcp22735 | Spiced Tandoori Dip | NA | NA | [curds (dahi), chopped tomatoes, chopped coriander (dhania), tandoori masala, sugar, salt, vegetable crudités] | 5 mins | 0 mins | [Indian Dips / Sauces, Cocktail Party, Fondue Party, Quick Indian Dips, Gravies & Sauces] | 1Makes 1 servings | Indian | Try this combination of tomatoes and thick curds, steeped in the fascinating flavour of Tandoori masala, to add zing to vegetable crudités. | [Combine all the ingredients in a mixer and blend to a smooth thick paste., Serve with vegetable crudités.] | [Energy, 194 cal, Protein, 7.4 g, Carbohydrates, 10.7 g, Fiber, 1.6 g, Fat, 9.9 g, Cholesterol, 24 mg, Sodium, 42.1 mg] | spiced-tandoori-dip-22735r |
| rcp4654 | Spiced Wholemeal and Oat Pancake | BreakFast | NA | [whole wheat flour (gehun ka atta), quick cooking rolled oats, low-fat milk, nutmeg (jaiphal) powder, cinnamon (dalchini) powder, powdered sugar, oil, salt, fruit salt, oil, honey, orange segments] | 5 mins | 10 mins | [American Breakfast, Quick breakfast, Breakfast Chillas, Indian Pancakes, Tava, Quick Breakfast Indian, Pregnancy International, Calcium Breakfast] | 14Makes 14 pacakes | Indian | Why make pancakes of plain flour, when you can try tastier options like this? Whole wheat flour and oats add protein, iron and calcium to the Spiced Wholemeal and Oats Pancake, while sugar and spices make it irresistibly tasty. The use of low-fat milk and use of little oil make it suitable for weight-watchers too. Serve with honey and oranges, for an unforgettable breakfast. | [Combine all the ingredients, except the fruit salt, in a bowl and mix well to make a batter of pouring consistency using enough water., Add the fruit salt and mix gently., Grease a non-stick mini uttapa pan using ¼ tsp of oil., Pour 2 tbsp of the batter in each of the 7 uttapa moulds and spread it evenly to make a 67mm. (2½“) diameter circle., Cook the pancakes, using 1 tsp of oil, till they turn brown in colour from both the sides., Repeat steps 4 and 5 to make 1 more batch of 7 pancakes., Serve hot with honey and oranges.] | [Energy, 55 cal, Protein, 1.6 g, Carbohydrates, 9.2 g, Fiber, 1.3 g, Fat, 1.4 g, Cholesterol, 0 mg, Sodium, 5.4 mg] | spiced-wholemeal-and-oat-pancake-4654r |
| rcp4858 | Spicy Baby Corn | NA | Veg | [baby corn, chilli powder, grated garlic, carom seeds (ajwain), oil, cornflour, curds (dahi), salt, chopped spring onions, lemon wedges, Spring Onion and Curd Dip] | 10 mins. | 15 mins. | [Vegetarain Kebabs, Barbeque Party Indian Recipes, Cocktail Party, Barbeque] | 4Serves 4. | Indian | A tempting blend of spices is used to marinate baby corn in this recipe...... feel free to use any other ingredients of your choice in place of the baby corn. | [Combine the marinade with the baby corn and leave aside for 15 to 20 minutes., Grill over a charcoal or electric barbeque, either by wrapping in foil or by, Grill over a slow flame till the corn is almost cooked and the marinade is cooked and has coated the corn., Arrange on a bed of spring onions and lemon wedges and serve with the] | [Not Given] | spicy-baby-corn-4858r |
| rcp35027 | Spicy Baby Corn Satay ( Healthy Starter Recipe ) | Snacks | NA | [low-fat curds (dahi), chilli powder, grated garlic (lehsun), carom seeds (ajwain), oil, cornflour, salt, blanched baby corn, oil, chopped spring onions, capsicum, cornflour water] | 10 mins | 15 mins | [Low Calorie Indian Snacks, Saute, Non-stick Pan, Quick Snacks / Quick Starters, Healthy Quick Snack Ideas] | 4Makes 4 servings | Indian | The sweetness of the baby corn is complemented well by the spicy marinade in this luscious and easy-to-make starter. This satay is a great match even for dieters, since it is rich in fibre and calcium but low in calories. | [Combine the baby corn with the marinade in a bowl, toss well and keep aside to marinate for 15 to 20 minutes., Heat the oil in a broad non-stick pan, add the spring onions and capsicum and sauté on a medium flame for a minute., Add the marinated baby corn and the cornflour paste and sauté on a medium flame well till the spring onions coat the baby corn evenly., Thread each piece of baby corn on a toothpick and serve immediately or serve it with toothpicks on the side.] | [Energy, 104 cal, Protein, 3.1 g, Carbohydrates, 19.4 g, Fiber, 2.1 g, Fat, 2.7 g, Cholesterol, 0 mg, Sodium, 10 mg] | spicy-baby-corn-satay--healthy-starter-recipe--35027r |
| rcp4671 | Spicy Bajra Paratha | NA | NA | [bajra (black millet) flour, whole wheat flour (gehun ka atta), salt, bajra (black millet) flour, oil, crumbled low-fat paneer (cottage cheese), chopped fenugreek (methi), chopped tomatoes, chopped green chillies, salt, low-fat curds (dahi)] | 10 mins | 20 mins | [Indian Rotis, Indian Tawa, Tava, Forever Young Diet, Anti Aging Indian Diet, Strong Bones, Low Calorie Rotis Parathas] | 6Makes 6 parathas | Indian | Bajra is very rich in fibre, iron, calcium and protein. Parathas made of bajra flour are very nutritious and tasty, but require a lot of practice to roll evenly. Yet, the Spicy Bajra Paratha is definitely worth the time spent. In this creation, the rotis are further enhanced with a filling of paneer and methi leaves. Serve the parathas hot with low-fat curds for a delectable meal that will keep you satiated for a long while. | [Divide the stuffing into 6 equal portions and keep aside., Combine the bajra flour, wheat flour and salt in a bowl, mix well and knead into a soft dough using enough hot water., Divide the dough into 6 equal portions and keep aside., Roll a portion of the dough into a 125 mm. (5") diameter circle using a little bajra flour for rolling., Place a portion of the stuffing on half of the roti and fold it over to make a semi-circle., Heat a non-stick tava (griddle) and cook the paratha, using ½ tsp of oil, till it turns golden brown in colour from both the sides., Repeat steps 4 to 6 to make 5 more parathas., Serve immediately with low-fat curds.] | [Energy, 102 cal, Protein, 3.2 g, Carbohydrates, 14.8 g, Fiber, 2.7 g, Fat, 3.4 g, Cholesterol, 0 mg, Sodium, 16.1 mg] | spicy-bajra-paratha-4671r |
| rcp41218 | Spicy Broccoli Subzi | Dinner | NA | [broccoli florets, roasted chana dal (daria), urad dal (split black lentils), cumin seeds (jeera), bayleaf (tejpatta), chopped onions, salt, chilli powder, garam masala] | 15 mins | 25 mins | [Semi-Dry Sabzis, Non-stick Pan, Low Calorie, Weight Loss, Healthy Indian Lunch Recipes, Low Calorie Sabzis, Zero Oil Subzis, Healthy Dinner Weight Loss] | 4Makes 4 servings | Indian | Broccoli – a vegetable that you thought was best suited for international cuisines – is also a perfect to fit into desi subzis! Try this delicious recipe, and you are sure to agree with us. This recipe features broccoli in a unique gravy, which is thickened with roasted chana dal and urad dal perked up with cumin seeds. A dash of garam masala and chilli powder boosts the flavour of the gravy, making it a truly exciting way to include broccoli in your diet. Broccoli is a veggie that is low in calories but loaded with a good amount of nutrients like protein and antioxidants like vitamin A, C and folic acid. Relish this Spicy Broccoli Subzi hot and fresh. | [Combine the roasted chana dal, urad dal and 1 tsp of cumin seeds in a small non-stick pan and dry roast on a medium flame for 4 to 5 minutes., Cool and blend in a mixer along with 1 cup of water till smooth. Keep aside., Heat a deep non-stick pan on a medium flame and when it is hot, add the remaining 1 tsp of cumin seeds and bayleaf and dry roast on a medium flame for 30 seconds., Add the onions and dry roast on a medium flame for 2 to 3 minutes., Add the broccoli and salt, mix well and cook on a medium flame for 2 minutes., Add ½ cup of water, cover with a lid and cook on a medium flame for 8 to 10 minutes, while stirring occasionally., Add the chilli powder, garam masala and ½ cup of water, mix well and cook on a medium flame for 1 minute., Add the roasted chana dal-ural dal mixture and 1½ cups of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Serve hot.] | [Energy, 45 cal, Protein, 3.3 g, Carbohydrates, 8 g, Fiber, 1.6 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 11.6 mg] | spicy-broccoli-subzi-41218r |
| rcp32754 | Spicy Buttered Potatoes and Capsicum | Snacks | NA | [potato wedges, sweet potato fingers, sliced capsicum red yellow, butter, dried mixed herbs, dry red chilli flakes (paprika), salt] | 15 mins | 16 mins | [Evening Tea Snacks, Tikki Recipes, Collection of Tikki, Saute, High Tea Party, Western Party, Cocktail Party, Pan] | 3Makes 3 servings | NA | Whether you decide to have this as a snack or as a starter, be assured it will do its job well! Spicy Buttered Potatoes and Capsicum is a dish that is guaranteed to pamper your taste buds with its buttery taste and mélange of textures, perked up with a touch of spices and herbs. Sweet potatoes give a mild and pleasant sweetness and succulence to the dish, while capsicum compensates with its juicy crunch and pungent taste. The textures and flavours are beautifully balanced, with a buttery overtone, which makes this popular with anybody who tastes it. Try other potato recipes like the Potato with Cottage Cheese Sauce and the Potatoes and Tomatoes Stuffed with Coconut Paste . | [Combine potatoes, sweet potatoes, little salt and enough water in a deep pan, mix gently and cook on medium flame for 10 minutes, while stirring occasionally., Drain and keep aside., Heat the butter in a broad non-stick pan, add capsicum and sauté on a medium flame for 1 minute., Add the potatoes, sweet potatoes and salt and sauté on medium flame for 4 minutes., Add the red chilli flakes and mixed herbs, mix gently and cook on a medium flame for 1 minute, while tossing it occasionally., Serve immediately.] | [Energy, 136 cal, Protein, 1.2 g, Carbohydrates, 18 g, Fiber, 1.8 g, Fat, 6.6 g, Cholesterol, 0 mg, Vitamin A, 304.5 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.8 mg, Vitamin C, 24.8 mg, Folic Acid, 9.4 mcg, Calcium, 14.8 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 73.8 mg, Potassium, 210.8 mg, Zinc, 0.3 mg] | spicy-buttered-potatoes-and-capsicum-32754r |
| rcp1517 | Spicy Chaat- Calcutta Style | Snacks | Veg | [urad dal (split black lentils) with skin, green moong dal (split green gram), chopped green chillies, ginger (adrak), nigella seeds (kalonji), asafoetida (hing), salt, oil, papdis, curds (dahi), salt, boiled , peeled and mashed potatoes, sweet chutney, green chutney, chilli powder, cumin seeds (jeera) powder] | 45 mins | 15 mins | [Indian snacks with little planning, Chaat, Evening Tea Snacks, Deep Fry, Holi recipes, Kadai Veg, Kitty Party Chaat] | 4Makes 4 plates (4 plate ) | Indian | A delightful chaat that will thrill you to the core – hold it in your hand, capture a whiff of the namkeens dipped in sweet and tangy chutneys and topped with choice spices, dip your fingers and lick the chutney, take a mouthful and lose yourself in this Calcutta style spicy chaat. | [Combine the urad dal, green moong dal, green chillies and ginger in a mixer and blend till smooth without using any water., Transfer the mixture into a deep bowl, add the nigella seeds, asafoetida and salt and mix well., Heat the oil in a deep kadhai, drop a little mixture and deep-fry a few, at a time on a medium flame, till they turn golden brown in colour from all the sides., Drain on an absorbent paper. Flatten each pakodi in between your palms and keep aside., Combine the curds and salt in a bowl and beat well. Keep aside., Arrange 5 papdis on a serving plate., Top each papdi with 1 tsp of potatoes. 1 pakodi, 1 tsp of sweet chutney, 1 tsp of green chutney and 1 tbsp of curds., Finally sprinkle a little chilli powder and a little cumin seeds powder over each papdi., Repeat steps 2 to 4 to make 7 more plates., Serve immediately.] | [Energy, 765 cal, Protein, 17.6 g, Carbohydrates, 52 g, Fiber, 3.7 g, Fat, 50.2 g, Cholesterol, 24 mg, Sodium, 45.2 mg] | spicy-chaat--calcutta-style-1517r |
| rcp4676 | Spicy Chapati Cooked in Buttermilk | BreakFast | NA | [whole wheat chapatis, low-fat buttermilk, oil, mustard seeds ( rai / sarson), urad dal (split black lentils), curry leaves (kadi patta), turmeric powder (haldi), chilli powder, grated jaggery (gur), salt, chopped coriander (dhania)] | 2 mins | 7 mins | [Breakfast using Leftovers, Saute, Non-stick Pan, Quick Breakfast Indian, Diabetic Breakfast, Calcium Breakfast, Healthy quick Indian breakfast] | 2Makes 2 servings | Indian | A traditional tempering and fresh buttermilk transform leftover chapatis into a healthy and tasty snack – that you can have for breakfast or any time you are hungry! You can boost the nutrition quotient of the calcium and protein loaded Spicy Chapati Cooked in Buttermilk by adding a cup of vitamin-rich veggies at step 3. | [Heat the oil in a deep non-stick pan and add the mustard seeds and urad dal., When the seeds crackle, add the curry leaves and the chapati pieces and sauté on a slow flame for ½ minute., Add the buttermilk, turmeric powder, chilli powder, jaggery and salt, mix well and bring to boil on a slow flame, while stirring occasionally., Serve hot garnished with the coriander., To make 2 cups of low-fat buttermilk, whisk together ¾ cup fresh low-fat curds,with 1¼ cups of water., Bring the buttermilk mixture to boil on a slow flame is necessary to avoid it from curdling.] | [Energy, 239 cal, Protein, 9.2 g, Carbohydrates, 40.5 g, Fiber, 5.5 g, Fat, 5.1 g, Cholesterol, 0 mg, Sodium, 59.5 mg] | spicy-chapati-cooked-in-buttermilk-4676r |
| rcp32787 | Spicy Chawli Leaves and Spinach Stuffed Parathas | Lunch | Veg | [whole wheat flour (gehun ka atta), oil, salt, oil, cumin seeds (jeera), ginger (adrak) paste, green chilli paste, chopped green chawli (amaranth) leaves, chopped spinach (palak), grated carrot, salt, whole wheat flour (gehun ka atta), oil, curds (dahi)] | 15 mins | 20 mins | [Breakfast Theplas, Parathas, Indian Tiffin Box, Lunch box, Dabba, Saute, Indian Party, Tava, Kadai Veg, Non-stick Pan] | 4Makes 4 parathas | Indian | Greens and carrots, interestingly flavoured with ginger, green chillies and other common but effective taste-givers, form the stuffing for these sumptuous whole wheat parathas. The combination of spinach and chawli greens gives the parathas a unique, very appetizing taste that you are sure to enjoy. Since the Spicy Chawli Leaves and Spinach Stuffed Paratha has a rich and spicy taste by itself, you can just serve it with a cup of curds. This is a fabulous way to use chawli leaves, and you will be happy to see your whole family relishing it! Try other parathas like the Papad Stuffed Parathas or Paneer Stuffed Green Pea Parathas . | [Combine the whole wheat flour, oil and salt in a deep bowl and knead into a soft dough using enough water. Keep aside., Heat the oil in a broad non-stick pan and add the cumin seeds and sauté on a medium flame for a few seconds., Add the ginger paste and green chilli paste and sauté on a medium flame for a few seconds., Add the amaranth leaves, spinach, carrot and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Keep aside., Divide the dough into 4 equal portions and keep aside., Divide the stuffing into 4 equal portions. Keep aside., Roll out a portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling. Place a portion of the stuffing in the centre of the circle., Bring together all the sides in the centre and seal tightly., Roll out again into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the paratha using 1 tsp of oil till it turns golden brown in colour from both the sides., Repeat steps 3 to 6 to make 3 more parathas., Serve immediately with curds.] | [Energy, 205 cal, Protein, 3.3 g, Carbohydrates, 15.9 g, Fiber, 1.5 g, Fat, 14.2 g, Cholesterol, 0 mg, Sodium, 50.1 mg] | spicy-chawli-leaves-and-spinach-stuffed-parathas-32787r |
| rcp36309 | Spicy Cheese and Herb Potato Wedges ( Burgers Accompaniment Recipe) | Snacks | NA | [potatoes, melted butter, olive oil oil, grated garlic (lehsun), grated processed cheese, chilli powder, black peppercorns (kalimirch), dried basil, dried thyme, split mustard seeds (rai na kuria), clove (laung / lavang), salt] | 10 mins | 0 mins | [Baked Snacks, Baked] | 4Makes 4 servings (4 serving ) | NA | An accompaniment is very important for a burger, as it makes the meal more complete and also greatly enhances the temptation factor! a peppy plateful of spicy cheese and herb potato wedges does this duty very, very well. A unique, well-chosen combination of herbs and spices makes these potato wedges very special, while garlic enhances its flavour and aroma. Bite in! | [Combine all the ingredients and blend in a mixer to a smooth powder., Sieve the powder and keep aside., Combine the potatoes, melted butter, olive oil, garlic and spice mix in a bowl and toss well till the mixture coats the potatoes evenly., Arrange the potatoes equally spaced on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 25 to 30 minutes or till the potatoes minutes are cooked. Turn over the potato wedges once in between after 10 to 12, Sprinkle the cheese on top and again bake for another 3 to 4 minutes., Serve immediately.] | [Energy, 180 cal, Protein, 3.8 g, Carbohydrates, 23.2 g, Fiber, 1.7 g, Fat, 8.1 g, Cholesterol, 0 mg, Vitamin A, 235.8 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 1.2 mg, Vitamin C, 17 mg, Folic Acid, 17 mcg, Calcium, 81.1 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 56.4 mg, Potassium, 248.4 mg, Zinc, 0.5 mg] | spicy-cheese-and-herb-potato-wedges--burgers-accompaniment-recipe-36309r |
| rcp832 | Spicy Chilli - Garlic Sauce ( Party Cooking) | NA | NA | [garlic (lehsun) cloves, ginger (adrak), tomato ketchup, chilli sauce, salt] | 5 mins | 0 mins | [Indian Dips / Sauces] | 1Makes 1 servings (14 tbsp ) | Indian | The spicy chilli garlic sauce is for those who like piquant delights! as ingredients like fresh ginger and garlic are ground into a paste rather than simply chopped and mixed into sauces, this ‘tom-chi’ sauce gets a deeper touch of spice. Apart from using it in various noodles, soups and such dishes, you can also serve it at parties as a dip for finger foods. | [Grind the garlic and ginger into a paste., Mix the paste with the remaining ingredients.] | [Energy, 20 cal, Protein, 1.7 g, Carbohydrates, 4.7 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 199.7 mg] | spicy-chilli---garlic-sauce---party-cooking-832r |
| rcp7533 | Spicy Chole | NA | NA | [soaked and drained kabuli chana (white chick peas), chopped bottle gourd (doodhi / lauki), oil, cumin seeds (jeera), bayleaf (tejpatta), chilli powder, dried ginger (adrak) powder, chopped coriander (dhania), salt, chopped tomatoes, milk, cumin seeds (jeera), coriander (dhania) seeds, whole dry kashmiri red chillies, cloves (laung / lavang), black peppercorns (kalimirch), cardamoms, cinnamon (dalchini), pomegranate seeds (anardana), chopped coriander (dhania), lemon wedges] | 10 mins | 30 mins | [Punjabi Sabzis, Jain Subzi / Gravies, Subzis with Beans or Sprouts, Jain Subzis] | 4Makes 4 servings | Punjabi | This Spicy Chole draws from the goodness of all the aromatic spices in your masala dabba. It is so sumptuous and rich, you will not even realize that it has no onions or potatoes in it! While bottle gourd contributes to the consistency of this special chole preparation, an intense powder of varied spices adds to its flavour. The pomegranate seeds, especially, contributes an appreciable tang and taste to the powder. Serve the Spicy Chole steaming hot with rice or rotis of your choice. | [Combine the kabuli chana, bottle gourd and 1¼ cups of water in a pressure cooker and pressure cook for 6 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat the oil in a deep kadhai, add the cumin seeds and bayleaf and sauté on a medium flame for a few seconds., When the seeds crackle, add the prepared powder, chilli powder, dried ginger powder, coriander and salt, mix well and cook on a medium flame for 1 minute while stirring continuously., Add the tomatoes and cooked kabuli channa and bottle gourd mixture, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally., Add the milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve hot garnished with coriander and lemon wedges.] | [Energy, 241 cal, Protein, 8 g, Carbohydrates, 27.8 g, Fiber, 12.9 g, Fat, 10.6 g, Cholesterol, 2 mg, Sodium, 18.6 mg] | spicy-chole-7533r |
| rcp42142 | Spicy Corn Chaat Recipe, Masala Corn Snack | Snacks | NA | [boiled sweet corn kernels (makai ke dane), butter, chilli powder, lemon juice, salt, chopped onions, chopped tomatoes, sev, chopped coriander (dhania)] | 10 mins | 3 mins | [Punjabi Swadisht Nashta, Quick Evening Snacks, Indian Snacks for Entertaining, Chaat, Evening Tea Snacks, Indian Party, High Tea Party] | 2Makes 2 servings | Punjabi | spicy corn chaat recipe | masala corn chaat | sweet corn chaat Indian style | crispy corn chaat kids recipe | with 12 amazing images. spicy corn chaat recipe | masala corn chaat | sweet corn chaat Indian style | crispy corn chaat kids recipe is an all-time favourite boiled sweet corn, served in stunning chaat style! Learn how to make sweet corn chaat Indian style. To make spicy corn chaat, heat the butter in a broad non-stick pan, add the corn and sauté on a medium flame for 3 minutes. Switch off the flame, add the chilli powder, lemon juice, salt and pepper and mix well. Cool slightly. Put the corn mixture into a serving plate, top it with the onions, tomatoes, little salt, sev and coriander evenly over it. Serve immediately. Yes indeed, this innovative snack combines boiled corn with an assortment of delectable ingredients like onions, tomatoes, spice powders and lemon juice to deliver a revitalising rush of flavour. Crispy sev adds to the yumminess quotient of the masala corn chaat, making it a true blockbuster that none can resist. What’s more is you will get lost into the aroma of the corn being cooked in butter with chilli powder and lemon juice. You will be surprised that just 2 ingredients can make such a pleasing snack - sweet corn chaat Indian style. It’s a perfect recipe for kids parties and get-together. You can reduce the amount of chilli powder in crispy corn chaat kids recipe when making for little ones. They are sure to enjoy munching on this lip-smacking snack while playing and relish it while watching a movie too! Tips for spicy corn chaat. 1. Use a broad non-stick pan so tossing is easier. 2. You can keep the corn mixture and other ingredients ready. But mix and toss just before serving to enjoy its best flavour and texture. You can also try other recipes with corn like the Corn Methi Pulao and Corn Panki. Enjoy spicy corn chaat recipe | masala corn chaat | sweet corn chaat Indian style | crispy corn chaat kids recipe | with step by step images. | [To make spicy corn chaat, heat the butter in a broad non-stick pan, add the corn and sauté on a medium flame for 3 minutes., Switch off the flame, add the chilli powder, lemon juice, salt and pepper and mix well. Cool slightly., Put the corn mixture into a serving plate, top it with the onions, tomatoes, little salt, sev and coriander evenly over it., Serve the spicy corn chaat immediately.] | [Energy, 217 cal, Protein, 5.6 g, Carbohydrates, 31.3 g, Fiber, 4.2 g, Fat, 9.3 g, Cholesterol, 22.5 mg, Sodium, 89.5 mg] | spicy-corn-chaat-recipe-masala-corn-snack-42142r |
| rcp22519 | Spicy Corn Palak | NA | NA | [boiled sweet corn kernels (makai ke dane), blanched spinach (palak), milk, cornflour, oil, chopped onions, chopped green chillies, chopped garlic (lehsun), chopped ginger (adrak), tomato puree, chilli powder, chole masala, fresh cream, salt] | 10 mins | 4 mins | [Semi-Dry Sabzis, Microwave Subzi, Microwave, Microwave] | 2Makes 2 servings | NA | From pizzas and pastas to pulaos and subzis, corn and spinach are an ever successful duo as they complement each other very well in flavour, texture and appearance. In this delectable Spicy Corn Palak recipe, they are combined with onions, tomato puree and other spice enhancers to make a truly mouth-watering subzi. The addition of milk and fresh cream gives this subzi a luxurious texture and creamy flavour, while a sprinkling of chole masala gives it an intense flavour. Since it takes only minutes to prepare this treat using the microwave oven, you can make it just before sitting down to dinner so you can enjoy the fresh flavours of palak and corn. | [Combine the milk and cornflour in a bowl and mix well. Keep aside., Combine the oil, onions, green chillies, garlic and ginger in a microwave-proof bowl, mix well and microwave on high for 2 minutes., Add the tomato purée, chilli powder, chole masala, cornflour-milk mixture, salt, spinach and corn, mix well and microwave on high for 2 minutes., Serve hot.] | [Energy, 179 cal, Protein, 5.2 g, Carbohydrates, 16.7 g, Fiber, 4.5 g, Fat, 10 g, Cholesterol, 0 mg, Vitamin A, 7271 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.4 mg, Vitamin B3, 1.5 mg, Vitamin C, 40.3 mg, Folic Acid, 182.9 mcg, Calcium, 167.9 mg, Iron, 2.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 84.9 mg, Potassium, 370.3 mg, Zinc, 0.7 mg] | spicy-corn-palak-22519r |
| rcp40943 | Spicy Creamy French Fries | Snacks | NA | [french fries, oil, oil, garlic (lehsun) paste, chopped spring onions whites, chopped spring onion greens, milk, cheese slices, salt, dry red chilli flakes (paprika), grated mozzarella cheese, chopped jalapenos, sliced olives, hot and sweet chilli sauce] | 15 mins | 25 mins | [Indian Snacks for Entertaining, Indian Cheese Recipes, Deep-fried Indian Starters, Deep Fry, Western Party, Non-stick Pan, Indian Birthday Party Kids] | 3Makes 3 servings | Indian | spicy creamy French fries recipe | loaded cheese fries recipe | Indian style loaded cheese fries | with 21 amazing images. Check out your favourite French Fries in an all-new avtar, spicy creamy French fries! Crispy potato fries are drowned in a cheesy sauce that features peppy spices and crunchy spring onions in our Indian style loaded fries. loaded cheese fries is definitely a crowd pleaser and a super hit dish! Once you taste it, it would be impossible to hold back and not hog the entire plate! Potatoes and cheese are two universal ingredients that are loved by anybody and everybody! This loaded cheese fries recipe has both of these ingredients as the main heros. creamy French fries is super quick and easy to make. You can prepare this as an appetizer for a party, high tea and kitty party. To make spicy creamy French fries we have used frozen ready-made fries for the recipe, you can even make it at home. Further, we have prepared a cheese sauce which is super easy to make yet extremely luscious! We have made the sauce by heating oil in a pan, sautéed garlic and spring onions. Followed by addition of milk, processed cheese, salt, pepper and chili flakes. We have cooked it for atleast 5 minutes, make sure you keep stirring continuously or the cheese may stick to the bottom of the pan. Switch the flame off and add mozzarella cheese and mix well, our cheesy sauce is ready! You can relish the super cheesy and tasty sauce with nachos too! Next, to assemble place some fries in a plate, pour the cheese sauce, followed by drizzling of sweet and hot chilli sauce. Sprinkle jalapenos and olives evenly over it. Other crunchy vegetables like sun-dried tomatoes, boiled corn kernels, chopped bell pepper, capsicum can also be added. Make sure to serve spicy creamy French fries immediately or it may turn soggy!! A dash of sweet chilli sauce and a sprinkling of spiky olives and jalapenos adds more spice to the Indian style loaded cheese fries making the creamy French fries a luscious and exciting treat for your palate. Spicy Creamy French Fries can double up as a cheesy starter and also make a great side vegetable when served with soup, pasta and salad. Enjoy spicy creamy French fries recipe | loaded cheese fries recipe | Indian style loaded cheese fries | with detailed step by step recipe photos and video below. | [Heat the oil for deep-frying in a deep non-stick kadhai and deep-fry the french fries a few at a time till they turn golden brown and crisp in colour., Drain on an absorbent paper and sprinkle little salt and toss well. Keep aside., Heat the oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add the spring onion whites and greens and sauté on a medium flame for 1 minute., Add the milk, cheese, little salt, pepper and chilli flakes, mix well and cook on a medium flame for 4 to 5 minutes or till thick., Switch off the flame, add the mozzarella cheese and mix well., Place the french fries on a serving plate and pour the prepared cheese sauce evenly over it., Top it with hot and sweet chilli sauce, jalapenos and olives evenly over it., Serve the spicy creamy french fries immediately.] | [Energy, 671 cal, Protein, 22.7 g, Carbohydrates, 35.6 g, Fiber, 0.3 g, Fat, 47.5 g, Cholesterol, 62.3 mg, Vitamin A, 417.4 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.1 mg, Vitamin C, 5 mg, Folic Acid, 4.2 mcg, Calcium, 561.7 mg, Iron, 1.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 221.2 mg, Potassium, 70.6 mg, Zinc, 0 mg] | spicy-creamy-french-fries-40943r |
| rcp41552 | Spicy Garlic Hummus | NA | NA | [boiled kabuli chana (white chick peas), curd (dahi), red chilli paste, chopped garlic (lehsun), olive oil, salt, olive oil] | 15 mins | 0 mins | [Lebanese Dips, Indian Dips / Sauces, Raksha - Bandhan, Mixer, B Vitamins, Kitty Party Easy] | 1Makes 1 servings (14 tbsp ) | Indian | spicy garlic hummus recipe | spicy garlic hummus without tahini | Indian style spicy garlic hummus | healthy garlic hummus | with amazing 16 images. Spicy garlic hummus is a spicy variant of the ever-popular Mediterranean hummus dip spiked up with red chilli paste. Curd gives the Indian style spicy garlic hummus a creamy texture and tangy flavour, which complements the other ingredients beautifully. Spicy garlic hummus is a quick dip which is sure to be enjoyed by people of all ages. Making simple Spicy Garlic hummus doesn’t take much effort. Learn Spicy garlic hummus recipe here. Kabuli chana, also known as chick peas, is the prime ingredient of any hummus. In this spicy garlic hummus, chick peas are soaked and cooked till done. Put the kabuli chana in a mixer. Add curds. Add parsley, garlic, green chillies, olive oil and lemon juice are added to it as flavour enhancers. Blend till smooth. Your spicy garlic hummus is ready. Curd and olive oil in this spicy garlic hummus without tahini is to ease the process of blending and give a smooth texture it. Curd will add on to your protein levels while the olive oil will lend omega-3 fats – the healthy fats known to protect your heart in healthy garlic hummus. When you have soaked kabuli chana in hand, make this quick and easy spicy garlic hummus recipe and serve it along Lavash , Pita Bread or Toasted Brown Bread. You can also try other hummus recipes like Spinach Hummus with Cucumber Sticks and Tandoori Hummus. Enjoy spicy garlic hummus recipe | spicy garlic hummus without tahini | Indian style spicy garlic hummus | healthy garlic hummus | with detailed step by step recipe photos below. | [To make spicy garlic hummus, combine all the ingredients along with 2 tbsp of water in a mixer and blend till smooth., Drizzle the spicy garlic hummus with olive oil and serve chilled.] | [Energy, 42 cal, Protein, 1.2 g, Carbohydrates, 4.2 g, Fiber, 2 g, Fat, 2.2 g, Cholesterol, 0.6 mg, Sodium, 2.4 mg] | spicy-garlic-hummus-41552r |
| rcp39566 | Spicy Green Moong Dal Khichdi | NA | Vegan | [rice (chawal), green moong dal (split green gram), oil, mustard seeds ( rai / sarson), urad dal (split black lentils), asafoetida (hing), chopped garlic (lehsun), chopped onions, chilli powder, turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, salt, chopped coriander (dhania), kadhi] | 10 mins | 21 mins | [Traditional Indian Rice Recipes, collection of khichdi recipes, Indian Pressure Cooker, Pressure Cooker Indian Rice, Khichdi, Pulao, Pressure Cooker, Kadai Veg, Vegan] | 4Makes 4 servings | Indian | green moong dal khichdi recipe | moong dal and rice khichdi | hari moong dal khichdi | with 25 amazing images. Sometimes we yearn for the soothing comfort of homemade khichdi, but also feel like having something spicier. When in two minds, go for the Spicy Green Moong Dal Khichdi. Made of rice and wholesome green moong dal, this flavourful moong dal and rice khichdi gets its punch from sautéed onion and garlic, along with a traditional tempering of spices and spice powders. Moong dal khichdi is a easy and quick dish to make, even an amateur cook cannot go wrong with it. This recipe is a variation to the normal moong khichdi which is flavourful and spicy. I bet, if you aren’t a khichdi fan after trying this recipe you will definitely be one. The procedure to make hari moong dal khichdi is combine the rice and green moong dal in enough hot water and soak for 2 hours and drain. Combine the rice and green moong dal, salt and 3 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a deep kadhai and add the mustard seeds, urad dal and asafoetida. When the mustard seeds crackle, add the garlic and onions and sauté on a medium flame for 1 to 2 minutes. Add the chilli powder, turmeric powder and coriander-cumin seeds powder, mix well and cook on a medium flame for another 1 minute. Add the cooked rice-moong dal mixture, coriander, a little salt and ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. If preparing in winter and you feel like adding more warmth and flavours in the spicy moong dal khichdi then toss in some whole spices like cinnamon, bay leaf, cloves and cardamom in the tempering. Other veggies like peas, carrots, tomatoes can also be added to make nutritious spicy moong dal khichdi. I make this khichdi for my family when I have a long and tiring day as it is a comfort food and also is tummy filling. Think comfort food, and khichdi is the first option that comes to mind. Easy to make, a one pot dish dinner, and a one-dish meal , the green moong dal khichdi is the epitome of convenience. Breakfast, brunch, supper or dinner, if you want a simple meal in a hurry, look no further than the humble hari moong dal khichdi. moong dal and rice khichdi is an anytime, anywhere dish. When you are in a good mood and want to make something that reminds you of mom’s cooking. When you are depressed and need a pick-me-up. When you are in a hurry but want to eat something nourishing. When you have abused your stomach at a party and want to comfort it the next day, see our comfort food khichdi collection. When you are an amateur but want to make something that will warm your loved ones’ hearts Serve green moong dal khichdi | moong dal and rice khichdi | hari moong dal khichdi | immediately with Kadhi. Drizzling with a spoonful of ghee and mixing it well elevates the flavour of spicy moong dal khichdi fourfold. | [Combine the rice and green moong dal in enough hot water and soak for 2 hours and drain., Combine the rice and green moong dal salt and 3 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat the oil in a deep kadhai and add the mustard seeds, urad dal and asafoetida., When the mustard seeds crackle, add the garlic and onions and sauté on a medium flame for 1 to 2 minutes., Add the chilli powder, turmeric powder and coriander-cumin seeds powder, mix well and cook on a medium flame for another 1 minute., Add the cooked rice-moong dal mixture, coriander, a little salt and 1½ cups of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve the spicy moong dal khichdi immediately with kadhi.] | [Energy, 209 cal, Protein, 8.4 g, Carbohydrates, 34.3 g, Fiber, 3.3 g, Fat, 4.2 g, Cholesterol, 0 mg, Sodium, 10.2 mg] | spicy-green-moong-dal-khichdi-39566r |
| rcp5673 | Spicy Guava Drink | NA | NA | [guava cubes, sugar, ginger (adrak) juice, lemon juice, salt, freshly ground black pepper (kalimirch)] | 10 mins | 6 mins | [Indian Juices, Indian Mocktails, Healthy Indian Drinks and Juices, Fresh Juices, Birthday Party Drinks, Foods to cook in September] | 4Makes 4 glasses | Indian | The spicy notes of ginger and pepper and the tangy tones of lemon juice make this guava drink a super hit! Unlike the common guava juices that are overwhelmingly sweet, this one has a well-balanced and peppy flavour due to the innovative combination of ingredients. Cooking the guava with sugar softens the fruit and also makes it taste richer. Despite the dash of ginger, the Spicy Guava Drink will be pleasing to kids too, due to the innate sweetness and creaminess of guavas. | [Combine the guavas, sugar and 1½ cups of water in a broad non-stick pan, mix well and cook on a medium flame for 5 to 6 minutes or till they become soft, while stirring occasionally., Allow the guavas to cool completely and blend in a mixer to a smooth purée., Strain the guava purée with a help of a strainer in a deep bowl, add 1½ cups of cold water and mix well., Add the ginger juice, lemon juice, salt and pepper and mix well., Pour the mixture into 4 individual glasses and serve chilled.] | [Energy, 118 cal, Protein, 0.9 g, Carbohydrates, 27.6 g, Fiber, 8.4 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 5.5 mg] | spicy-guava-drink-5673r |
| rcp1493 | Spicy Kofta Curry | NA | NA | [curds (dahi), besan (bengal gram flour), chopped coriander (dhania), chopped green chillies, baking soda, salt, oil, chopped tomatoes, ghee, milk, fresh cream, sugar, salt, chopped onions, garlic (lehsun) cloves, coriander (dhania) seeds, cumin seeds (jeera), poppy seeds (khus-khus), ginger (adrak), green chillies, whole dry kashmiri red chillies, chopped coriander (dhania), turmeric powder (haldi), parathas, steamed rice (chawal)] | 15 mins | 25 mins | [Punjabi Sabzis, Sabzis with Gravies, Traditional Indian Sabzis, Deep Fry] | 4Makes 4 servings (4serving ) | Punjabi | A tomato based curry jazzed up with a spicy masala paste becomes home to mouth-watering koftas, in this spicy kofta curry. It goes very well with rice as well as parathas , and transforms even a simple main course into a grand fare. | [Combine all the ingredients in a bowl and mix well., Heat the oil in a kadhai, drop spoonfuls of the batter into it and deep-fry a few at a time until it turns golden brown in colour from all the sides., Repeat with the remaining batter to make more koftas., Drain on absorbent paper and keep aside., Combine the tomatoes and 1 cup of water in a deep non-stick kadhai and cook on a medium flame for 5 to 7 minutes or till the tomatoes are soft., Remove from the flame and allow it cool completely., Once cooled, blend in a mixer to a smooth pulp., Strain the pulp and keep aside., Heat the ghee in a non-stick kadhai, add the masala paste and sauté on a medium flame for 2 to 3 minutes., Add the tomato pulp and milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the cream, sugar and salt and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Just before serving, add the koftas, mix gently and cook on a medium flame for 1 to 2 minutes., Serve immediately with parathas and steamed rice.] | [Energy, 270 cal, Protein, 7.1 g, Carbohydrates, 20.6 g, Fiber, 4.7 g, Fat, 16.9 g, Cholesterol, 6 mg, Sodium, 37.1 mg] | spicy-kofta-curry-1493r |
| rcp33197 | Spicy Kokum Drink ( Party Drinks ) | NA | NA | [kokum, green chillies, sugar substitute, salt, chopped corriander, salt, corriander] | 5 mins | 0 mins | [Indian Beverages, Indian Drinks] | 4Makes 4 glasses | Indian | Spicy kokum drink, an appetising coolant made using kokum and delictaely flavoured with corriander is best suited for summers. Sugar substitute makes this indian drink low in calories and just apt for health conscious. Glass used: shot glass | [Wash the kokum peels, add the green chillies, sugar substitute and 1/2 cup of water and mash lightly using a spoon., Add 3 1/2 cups of water and salt and refrigerate for 2 to 3 hours., Mix well and strain the drink using a sieve., In each salt- rimmed shot glass, pour equal quantity of the drink and serve immediately garnished with a sprig of corriander.] | [Energy, 1 cal, Protein, 0 g, Carbohydrates, 0.1 g, Fiber, 0.1 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.9 mg] | spicy-kokum-drink--party-drinks--33197r |
| rcp33683 | Spicy Kokum Drink, Healthy Diabetic Recipe | NA | NA | [kokum, green chillies, sugar substitute, salt, chopped coriander (dhania)] | 5 mins | 0 mins | [Indian Beverages, Indian Drinks, Indian Drinks / Sharbats, Refrigerator, Indian Diabetic Drinks] | 4Makes 4 glasses | Indian | Kokum is a traditional favourite in many parts of south and western India, and the condiment is quite famous for the indigenous sol kadhi. Here is an age-old recipe for an appetizer that is believed to unfailingly make every drinker hungry, so it is best to serve this before a meal! It is also a very effective coolant. This easy to make appetizer does not even need any cooking, but of course one needs to develop a taste for kokum as it has a unique flavour which requires a bit of getting-used-to! | [Wash the kokum peels, add the green chillies, sugar substitute and ½ cup of water and mash lightly with your fingers., Add 3½ cups of water and salt and refrigerate for 2 to 3 hours., To serve, strain the drink into 4 individual glasses and garnish with coriander., Serve immediately., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 1 cal, Protein, 0 g, Carbohydrates, 0.1 g, Fiber, 0.1 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.9 mg] | spicy-kokum-drink-healthy-diabetic-recipe-33683r |
| rcp3403 | Spicy Mango Pickle, Mango Pickle with Mustard Oil | NA | NA | [split fenugreek seeds (methi na kuria), split mustard seeds (rai na kuria), lemon juice, mustard (rai / sarson) oil, chilli powder, raw mango cubes, salt, turmeric powder (haldi), mustard (rai / sarson) oil, nigella seeds (kalonji), fennel seeds (saunf)] | 20 mins | 1 mins | [Punjabi Raita | Punjabi Chutney | Achar, Gujarati Kachumber / Chutneys / Achar, Pickles / Achar, Spicy Achar, Indian Party] | 2Makes 2 cups (28 tbsp ) | Punjabi | spicy mango pickle recipe | aam ka achar | Punjabi mango pickle with mustard oil | Indian raw mango pickle | with 33 amazing images. spicy mango pickle recipe | aam ka achar | Punjabi mango pickle with mustard oil | Indian raw mango pickle is a traditional and very common one, but never fails to impress. Learn how to make aam ka achar. To make spicy mango pickle, first make the Indian pickle masala. For that combine the split fenugreek seeds, split mustard seeds, lemon juice and mustard oil in a deep bowl and mix well. Add the chilli powder and mix well. Store the Indian pickle masala refrigerated for 1 month in an air-tight container and use as required. Then to make aam ka achar, combine 2 tsp salt, turmeric powder and raw mangoes in a deep bowl and mix well. Cover it with a lid and keep aside for 30 minutes. Drain and discard the mango water. Heat the mustard oil in a broad non-stick pan till it is smoking hot. (approx. 1 minute). Keep aside to cool slightly till the oil is warm. Once the oil is warm, add the nigella seeds and fennel seeds and mix well. Keep aside to cool completely. Once it is cooled completely, combine the drained raw mango, Indian pickle masala and mustard oil mixture in a deep bowl and mix well. Add the remaining 2 tsp of salt and mix well. Store the spicy mango pickle refrigerated in an air-tight container and use as required. This Punjabi mango pickle with mustard oil is a very simple recipe, which pairs very well with most parathas and vegetables. Ready in minutes, this Indian raw mango pickle features a distinctive pickle masala which has a selection of spices like split fenugreek seeds and split mustard seeds with mustard oil. With the addition of chilli powder and lemon juice to this mixture, it turns into a spice mix perfect to tickle your taste buds. We have used Rajapuri mangoes which are a large variety of raw mangoes and extensively used for mango pickles. But if they are not available, you can use any variety of raw mangoes to make this aam ka achar. What's more interesting about this pickle is it is instant. No hassle of keeping in the sun. Try it out! Tips for spicy mango pickle. 1. Serve Indian raw mango pickle with roti. See how to make roti. 2. You can make it spicier if you like, by adding some more chilli powder. Enjoy spicy mango pickle recipe | aam ka achar | Punjabi mango pickle with mustard oil | Indian raw mango pickle | with step by step photos. | [To make indian pickle masala, combine the split fenugreek seeds, split mustard seeds, lemon juice and mustard oil in a deep bowl and mix well., Add the chilli powder and mix well., Store the indian pickle masala refrigerated for 1 month in an air-tight container and use as required. Makes 1 cup., To make spicy mango pickle, combine 2 tsp salt, turmeric powder and raw mangoes in a deep bowl and mix well. Cover it with a lid and keep aside for 30 minutes. Drain and discard the mango water., Heat the mustard oil in a broad non-stick pan till it is smoking hot. (approx. 1 minute). Keep aside to cool slightly till the oil is warm., Once the oil is warm, add the nigella seeds and fennel seeds and mix well. Keep aside to cool completely., Once it is cooled completely, combine the drained raw mango, indian pickle masala and mustard oil mixture in a deep bowl and mix well., Add the remaining 2 tsp of salt and mix well., Store the spicy mango pickle refrigerated in an air-tight container and use as required.] | [Energy, 22 cal, Protein, 0.1 g, Carbohydrates, 2.1 g, Fiber, 0.2 g, Fat, 1.6 g, Cholesterol, 0 mg, Sodium, 387.8 mg] | spicy-mango-pickle-mango-pickle-with-mustard-oil-3403r |
| rcp1718 | Spicy Masala Papad, Deep-fried Masala Papad | Dinner | NA | [deep-fried papads, chopped tomatoes, mustard seeds ( rai / sarson), curry leaves (kadi patta), chopped onions, chopped green chillies, oil, salt, garam masala, chopped coriander (dhania)] | 10 mins | 7 mins | [Dinner, Quick Evening Snacks, Indian Snacks for Entertaining, Cocktail Party, Dinner Papad] | 4Makes 4 servings | Indian | Plain or spiced, papads are loved by all. Here is how you can transform simple papads into a brilliant starter by topping it with a tangy and pungent tomato mixture. Spicy Masala Papad is sure to ignite your appetite and rear it for the coming meal. | [Heat the oil in a broad non-stick pan, add the mustard seeds and sauté on a medium flame for 30 seconds., Add the onions and green chillies and sauté on a medium flame for 1 minute., Add the tomatoes, mix well and cook on a medium flame for 4 minutes, while stirring occasionally., Add the garam masala, coriander and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Divide the mixture into 4 equal portions. Keep aside., Arrange the deep-fried mini papads on a serving plate. Put a portion of the topping evenly over it., Serve immediately.] | [Energy, 76 cal, Protein, 0.3 g, Carbohydrates, 1.7 g, Fiber, 0.4 g, Fat, 7.6 g, Cholesterol, 0 mg, Vitamin A, 187.8 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 7.2 mg, Folic Acid, 6.3 mcg, Calcium, 14.6 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 3.3 mg, Potassium, 40.9 mg, Zinc, 0 mg] | spicy-masala-papad-deep-fried-masala-papad-1718r |
| rcp31099 | Spicy Mexican Pasta Bake | NA | NA | [oil, chopped onions, chopped capsicum, chopped tomatoes, chilli powder, salt, oil, chopped onions, red yellow, cumin seeds (jeera) powder, dry chilli flakes, cooked penne, white sauce, chopped coriander (dhania), salt, grated processed cheese] | 20 mins | 6 mins | [Mexican Main Dish, Pastas, Baked, Savoury Baked, Easy Baked, Raksha - Bandhan, Children's Day] | 4Makes 4 servings | Mexican | As good as a visit to Mexico! Try this delicious Spicy Mexican Pasta Bake, which is topped with the all-time favourite Mexican salsa sauce and loaded with cheese, which adds a smooth texture to the dish. The coriander and cumin flavoured white sauce adds more zing to this dish! Serve along with Garlic Bread and Vegetable Cutlets . | [Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the capsicum and sauté on a medium flame for 1 minute., Add the tomatoes, chilli powder, salt and pepper, mix well and cook on a medium flame for 1 minute. Keep aside., Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the capsicum, cumin seeds powder and chilli flakes and sauté on a medium flame for 2 minutes., Add the pasta, white sauce, coriander, salt and pepper and mix well., Pour the pasta in a greased baking dish, spread the prepared salsa on top and spread it evenly., Sprinkle cheese on top and bake in a pre-heated oven at 200°c (400°f) for 15 minutes., Serve hot.] | [Energy, 369 cal, Protein, 10.8 g, Carbohydrates, 29.4 g, Fiber, 1.2 g, Fat, 20.7 g, Cholesterol, 0 mg, Vitamin A, 741.4 mcg, Vitamin B1, 0.4 mg, Vitamin B2, 0.2 mg, Vitamin B3, 2.1 mg, Vitamin C, 35.9 mg, Folic Acid, 22.2 mcg, Calcium, 324.7 mg, Iron, 1.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 77.2 mg, Potassium, 214.8 mg, Zinc, 0.4 mg] | spicy-mexican-pasta-bake-31099r |
| rcp60 | Spicy Mixed Dal | NA | Veg | [yellow moong dal (split yellow gram), masoor (split red lentil) dal, urad dal (split black lentils), chana dal (split bengal gram), toovar (arhar) dal, salt, turmeric powder (haldi), ghee, cumin seeds (jeera), chopped onions, ginger-garlic (adrak-lehsun) paste, chopped tomatoes, garam masala, chilli powder, coriander-cumin seeds (dhania-jeera) powder, curd (dahi), chopped coriander (dhania), rotis parathas] | 10 mins | 25 mins | [Cuisine, Indian Veg Recipes, Hyderabadi Dishes, Hyderabadi, Punjabi Dals | Punjabi Kadhis, Popular Dals from all over India, Indian Party, Pressure Cooker] | 4Makes 4 servings | Punjabi | spicy mixed dal recipe | Punjabi style mixed dal | healthy mixed dal | with amazing 20 images With five protein-rich dals, this Spicy Mixed Dal version combines curds and traditional spices to give a tangy, spicy, delectable accompaniment for parathas and rotis. We have started by pressure cooking a combination of 5 dals : yellow moong dal, masoor dal, urad dal, chana dal and toovar dal to make spicy mixed dal. You can used any dals that you have available in your pantry to make the healthy mixed spicy dal. For the tempering take ghee in a kadhai, you can use oil or butter if you wish to. Add cumin seeds, onions and ginger garlic paste. Add tomatoes, use ripe ones to get the best quality dal. Further, add garam masala, coriander cumin seed powder and red chilli powder. Once all the masalas are cooked, add whisked curd which provides protein and calcium making the dal healthy. Add coriander leaves for freshness and add the cooked dal and cook it. Our Punjabi style mixed dal is ready to be served!! To perk up the flavour of mixed dal you can even give it a twist by adding second tempering, Punjabi tadka over it or giving dal a chaunk!! The spicy mixed dal recipe is easy and quick to prepare all you needn’t to do is soak the dals to ensure uniform cooking. At home we have it with steamed rice. Most households routinely prepare dal as a part of their everyday meal. Different states have different homely ways of cooking dal, but one commonality is that most it are quick and easy to prepare so can prepared with much ado on a routine basis. Enjoy spicy mixed dal recipe | Punjabi style mixed dal | healthy mixed dal | with detailed step by step photos and video below. | [To make spicy mixed dal, wash all the dals. Soak for 1 hour and then drain., Combine the dals, 2 cups of water, salt and turmeric powder, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Heat the ghee in a deep non-stick kadhai and add the cumin seeds., When the seeds crackle, add the onions and ginger-garlic paste and sauté on a medium flame for 1 minute., Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes., Add the garam masala, chilli powder and coriander-cumin seeds powder, mix well and cook on a medium flame for 2 more minutes., Add the curds and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Add the dals, mix well and cook on a slow flame for another 2 minutes, while stirring occasionally., Serve the spicy mixed dal hot with rotis or parathas.] | [Energy, 160 cal, Protein, 5.5 g, Carbohydrates, 14 g, Fiber, 2.4 g, Fat, 8.6 g, Cholesterol, 4 mg, Sodium, 14.5 mg] | spicy-mixed-dal-60r |
| rcp4673 | Spicy Moong Dal Dhokla | BreakFast | NA | [moong dal (split green gram), green chillies, chopped fenugreek (methi), besan (bengal gram flour), asafoetida (hing), baking soda, sugar, oil, salt, coriander (dhania) garlic (lehsun)] | 10 mins | 15 mins | [Gujarati Breakfast, Quick breakfast, Breakfast Dhokla, Steam, Steamer, Home Remedies Protein Rich, Healthy Dhokla Recipes, Which Dhoklas are healthy] | 4Makes 4 servings | Gujarati | A quick and appetizing breakfast. All you need to do to make this dish in a jiffy is to soak moong dal in advance. | [Soak the moong dal in water for 3 to 4 hours. Wash it very well., Blend the soaked dal in a blender with the green chillies and a little water., Add the fenugreek leaves, gram flour, asafoetida, soda bi-carb, sugar, oil and salt and mix well., Grease a thali with a little oil and steam in a steamer for about 20 minutes., Cut into pieces and serve hot with coriander garlic chutney., Always use your hands while mixing the batter to break the lumps.] | [Energy, 220 cal, Protein, 13.8 g, Carbohydrates, 33.9 g, Fiber, 4.9 g, Fat, 3.3 g, Cholesterol, 0 mg, Sodium, 17.7 mg] | spicy-moong-dal-dhokla-4673r |
| rcp7529 | Spicy Moongdal Waffles | BreakFast | NA | [moong dal (split green gram), green chillies,, chopped fenugreek (methi) leaves, besan (Bengal gram flour), asafoetida (hing), soda bi-carb, sugar, oil, salt, Green Chutney] | 10 mins. | 15 mins. | [Jain Naashta, Quick breakfast, Jain Breakfast, Breakfast Waffles, Waffle, Mother's Day, Waffle Indian recipes] | 4Serves 4. | Jain | A desi version of crisp waffles, made using moong dal and spices. | [Soak the split green gram in water for 3 to 4 hours. Then wash it very well., Blend the soaked dal in a blender with the green chillies and a little water to make a batter of pouring consistency., Add the fenugreek leaves, gram flour, asafoetida, soda bi-carb, sugar, oil and salt and mix well., Pour a little batter at a time in a pre-heated waffle iron and bake until crisp. Repeat for the remaining batter., Serve hot with green chutney.] | [Energy, 222 cal, Protein, 13.8 g, Carbohydrates, 34.4 g, Fiber, 4.9 g, Fat, 3.3 g, Cholesterol, 0 mg, Sodium, 17.7 mg] | spicy-moongdal-waffles-7529r |
| rcp1260 | Spicy Mushroom Enchiladas | NA | Veg | [corn tortillas, mexican tomato sauce, chopped mushrooms (khumbh), oil, chopped onions, chopped green chillies, chopped tomatoes, chopped coriander (dhania), dried oregano, salt, cornflour, grated processed cheese] | 20 mins | 8 mins | [Mexican Main Dish, One Dish Vegetarian Meals, Mexican Delights, Baked, Christmas, Father's Day, Mexican Party] | 4Makes 4 servings | Mexican | Excite your taste buds, the Mexican way! Spicy Mushroom Enchiladas is an absolutely adventurous dish that features corn tortillas stuffed with a tangy and herby mushroom filling. The enchiladas are drowned in tomato sauce, topped with loads of cheese and baked in an oven, to get the perfect texture and to boost the multiple flavours that feature in this fabulous culinary creation. Serve the Spicy Mushroom Enchiladas hot and fresh, to get a taste of true excitement! | [Heat the oil in a broad non-stick pan, add the onions and green chillies and sauté on a medium flame for 2 minutes., Add the tomatoes, coriander and oregano, mix well and cook on a medium flame for 2 minutes., Add the mushrooms and salt, mix well and cook on a medium flame for 2 minutes ,while stirring occasionally., Add the cornflour, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside., Divide the mushroom filling into 6 equal portions. Keep aside., Place a corn tortilla on a clean, dry surface, put a portion of the mushroom filling at one end and roll it up tightly., Repeat step 2 to fill 5 more corn tortillas., Put ¼ cup of mexican tomato sauce in an oven safe baking dish., Place all the filled corn tortillas evenly over it., Put the remaining mexican tomato sauce and cheese evenly over it., Bake in a pre-heated oven at 200°c (400°f) for 15 minutes., Serve immediately.] | [Energy, 217 cal, Protein, 6.2 g, Carbohydrates, 27.9 g, Fiber, 2.5 g, Fat, 9.3 g, Cholesterol, 0 mg, Vitamin A, 220 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.2 mg, Vitamin B3, 2.5 mg, Vitamin C, 10.8 mg, Folic Acid, 34.5 mcg, Calcium, 118.2 mg, Iron, 2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 7.4 mg, Potassium, 242.2 mg, Zinc, 0.7 mg] | spicy-mushroom-enchiladas-1260r |
| rcp2903 | Spicy Paneer and Spring Onion Tartlet | Snacks | NA | [samosa pattis, butter, paneer (cottage cheese) cubes, chopped spring onions, oil, chopped celery, tomato ketchup, salt, whole dry kashmiri red chillies, garlic (lehsun) paste, grated ginger (adrak)] | 5 mins | 2 mins | [Paneer Based Snacks, Baked Snacks, Baked, High Tea Party, Cocktail Party, Oven, Snacks under 5 minutes] | 6Makes 6 tarts (6 tart ) | NA | Samosa patti tarts filled with a spicy paneer, celery and spring onion mixture. Your guests will be delighted about the appearance and flavour of the exquisite tarts. You can vary the filling combination and these tarts will taste just as good. | [Cut each samosa patti into 3 equal parts., Press each samosa patti piece into a greased tart mould to form a cavity., Arrange the tart moulds on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 3 to 4 minutes. Keep aside., Heat the oil in a broad non-stick pan, add the prepared paste and sauté on a medium flame for a few seconds., Add the paneer, spring onions, celery, tomato ketchup and salt and sauté on a medium flame for 2 minutes., Divide the filling into 6 equal portions and keep aside., Place the tarts on a flat dry surface and spoon out a portion of the filling into each tart., Serve immediately.] | [Energy, 77 cal, Protein, 1.9 g, Carbohydrates, 3.2 g, Fiber, 0.1 g, Fat, 6.3 g, Cholesterol, 0 mg, Vitamin A, 124.6 mcg, Vitamin B1, -0.1 mg, Vitamin B2, -0.1 mg, Vitamin B3, -0.1 mg, Vitamin C, 2.2 mg, Folic Acid, 1.1 mcg, Calcium, 64.8 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 8.7 mg, Potassium, 9.9 mg, Zinc, 0 mg] | spicy-paneer-and-spring-onion-tartlet-2903r |
| rcp36338 | Spicy Paneer Burger ( Burgers and Smoothies Recipe) | Snacks | Veg | [grated paneer (cottage cheese), curd (dahi), chilli powder, turmeric powder (haldi), ginger (adrak) paste, garlic (lehsun) paste, besan (bengal gram flour), chaat masala, dried fenugreek leaves (kasuri methi), garam masala, salt, oil, chopped onions, chopped capsicum, bread crumbs, plain flour (maida) water, oil, chopped mint leaves (phudina), chopped coriander (dhania), chopped onions, lemon juice, sugar, chopped green chillies, chopped ginger (adrak), salt, mayonnaise, mint chutney, capsicum juliennes, shredded cabbage, sliced onions, chopped spring onion greens, carrot juliennes, chaat masala, burger buns, melted butter, cheese slices, iceberg lettuce leaves, masala french fries] | 25 mins | 20 mins | [American Burgers / Grills, Veggie Burgers Collection, One Dish Vegetarian Meals, One Meal Dinner, Deep Fry, Christmas, Kitty Party Snacks] | 4Makes 4 burgers | American | Think spicy and our Indian masalas are sure to spring up in your mind! Yes, this cutlet features a blend of common Indian spices, ensuring a top rating by our desi taste buds. The mint chutney used in this recipe uses a good lot of onions, resulting in a very unusual flavour. When teamed with mayonnaise, it gives the spicy paneer burger a tantalising taste that will linger in your tongue for a long time. Another exceptional point in this recipe is that it requires a lot of bread crumbs for binding, since the paneer is cooked. Enjoy Spicy Paneer Burger as a one-dish meal or team it up with a soup or beverage. Enjoy how to make Spicy Paneer Burger recipe with detailed step by step photos and video below. | [Combine the curds, chilli powder, turmeric powder, ginger paste, garlic paste, besan, chaat masala, dried fenugreek leaves, garam masala and salt in a bowl and mix well., Add the paneer, mix well and keep aside to marinate for 15 minutes., Heat the oil in a broad non-stick pan and add the onions, capsicum and a little salt and sauté on a medium flame for 2 minutes., Add the marinated paneer, mix well and sauté on a high flame for 1 minute., Mash the mixture using a potato masher and sauté the paneer on a medium flame for another 5 minutes., Remove from the flame, add ¼ cup of bread crumbs and mix well. Keep aside to cool slightly., Divide the mixture into 4 equal portions and shape each portion into a circle of 75 mm. (3”) diameter and 1 cm thickness., Dip each cutlet in the plain flour-water mixture and roll in the remaining ½ cup of bread crumbs till it is evenly coated from all the sides., Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in colour from both the sides. Drain on absorbent paper and keep aside., Combine all the ingredients and blend in a mixer to a smooth paste using using about ¼ cup water., Divide the salad into 4 equal portions and keep aside., Cut each burger bun horizontally into two. Apply ½ tsp of butter on the insides of each half of the burger bun and toast them lightly on a tava (griddle). Keep aside., Apply 1 tbsp of the minty-mayo spread on buttered side of all the bun halves., Place a lower half of the bun on a clean, dry surface with the buttered-spread side facing up., Place a cutlet and 1 slice of cheese over it., Spread 1 tbsp of salad and again 1 tbsp of the minty-mayo spread evenly over it., Place a lettuce leaf and cover with an upper half of the bun with the buttered-spread side facing down and press it lightly., Repeat with the remaining ingredients to make 3 more Spicy Paneer Burgers., Serve the spicy paneer burger immediately with masala french fries., To get crunchy salad, combine only the vegetables in a deep bowl and immerse them in cold water for atleast 15 minutes. Drain, add the chaat masala and mix well and use as required.] | [Not Given] | spicy-paneer-burger---burgers-and-smoothies-recipe-36338r |
| rcp38071 | Spicy Paneer Fritters | Snacks | Veg | [crumbled paneer (cottage cheese), chilli powder, garlic (lehsun) cloves, tomato ketchup, cornflour, salt, plain flour (maida), samosa pattis, oil, green chutney] | 5 mins | 8 mins | [Paneer Based Snacks, Deep-fried Indian Starters, Deep Fry, Kadai Veg] | 16Makes 16 fritters (16 fritter ) | Indian | Fresh, soft paneer is mashed with onions, garlic, chilli powder, tomato ketchup and cornflour and shaped into tiny cylinders these are coated with samosa strips and deep fried for a delicious snack. | [Combine the paneer, chilli powder, garlic, tomato ketchup cornflour and salt and mix well., Divide the mixture into 16 equal portions., Shape each portion into a 37 mm. (1½") long cylindrical roll. Keep aside., Make a batter using the plain flour and water., Dip the prepared paneer rolls into the flour batter and then coat them in samosa patti pieces., Deep fry the paneer fritters in hot oil, a few pieces at a time, till they are golden brown in colour., Drain on absorbent paper., Serve hot with green chutney.] | [Energy, 96 cal, Protein, 2 g, Carbohydrates, 5.5 g, Fiber, 0 g, Fat, 7.4 g, Cholesterol, 0 mg, Vitamin A, 80.5 mcg, Vitamin B1, -0.1 mg, Vitamin B2, -0.1 mg, Vitamin B3, 0 mg, Vitamin C, 0.3 mg, Folic Acid, 0.7 mcg, Calcium, 46.7 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 6.7 mg, Potassium, 4.7 mg, Zinc, 0 mg] | spicy-paneer-fritters-38071r |
| rcp22277 | Spicy Paneer On Toast | BreakFast | NA | [chopped green chillies, grated low-fat paneer (cottage cheese), whole wheat bread , toasted, oil, chopped onions, chopped ginger (adrak), chopped garlic (lehsun), chopped capsicum, turmeric powder (haldi), black salt (sanchal), chopped coriander (dhania), chopped mint leaves (phudina), lemon juice, salt] | 20 mins | 5 mins | [Evening Tea Snacks, Toast Sandwich, Non-stick Pan, Toaster, Healthy Indian Breakfast, Diabetic Starters & Snacks, Healthy Breakfast Sandwiches] | 4Makes 4 toasts | Indian | A zesty topping made from low-fat paneer and vegetables adds spice to nutritious whole wheat toasts. A great occasional teatime snack, they make a good accompaniment to a hot, sugar-free beverage! Since low-fat paneer is high in protein, go easy on milk and milk products like curds for the rest of the day. | [Heat the oil in a broad non-stick pan, add the onions, ginger and garlic and sauté on a medium flame for 1 minute., Add the capsicum, green chillies, turmeric powder and black salt and sauté for a minute., Add the paneer and sauté on a medium flame for 1 to 2 minutes., Add the coriander, mint leaves, lemon juice and salt, mix well and cook on a medium flame for 1 minute., Divide the topping into 4 equal portions and keep aside., Place the toasted bread slices on a clean dry surface and spread a portion of the topping evenly on each bread slice., Cut into 4 pieces and serve immediately., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 76 cal, Protein, 2.8 g, Carbohydrates, 12.5 g, Fiber, 0.7 g, Fat, 1.6 g, Cholesterol, 0 mg, Sodium, 11 mg] | spicy-paneer-on-toast-22277r |
| rcp5698 | Spicy Paratha | Lunch | NA | [whole wheat flour (gehun ka atta), ghee, salt, cumin seeds (jeera), asafoetida (hing), dry red chillies (pandi), cardamoms, cloves (laung / lavang), cinnamon (dalchini), ghee, nigella seeds (kalonji), grated ginger (adrak), salt, whole wheat flour (gehun ka atta), oil] | 10 mins | 20 mins | [Breakfast Theplas, Parathas, Parathas, Indian Tawa, Tava, Indian Travel Food Paratha, Lunch Paratha] | 8Makes 8 parathas | Indian | A lip-smacking paratha that is self-contained in terms of flavour! The Spicy Paratha stands apart because of the method of preparation. A combination of spices, seeds and ginger are roasted and powdered to make an aromatic and flavourful masala, which is deftly layered inside the parathas while rolling.This gives the Spicy Paratha a unique texture and flavour, which is quite different from what you get by the common method of mixing spice powders into the dough. Roasting enhances the aroma of the spices, making these Parathas absolutely irresistible. Enjoy it hot and fresh with a cup of curds. Do try other tasty parathas like Mooli Dhania Parathas and Onion, Cheese and Pepper Parathas . | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside., Combine the cumin seeds, asafoetida, whole dry red chillies, cardamom, cloves and cinnamon in a small non-stick pan and dry roast on a medium flame for 2 minutes., Allow the mixture to cool completely, and blend in a mixer to a smooth powder. Keep aside., Heat the ghee in a small non-stick pan, add the nigella seeds and ginger and sauté on a medium flame for a few seconds., Switch off the flame, add the prepared powder and salt and mix well. Keep aside., Divide the dough into 8 equal portions., Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling., Sprinkle approx. 1½ tsp of the masala evenly over it., Fold it over into a semi-circle. And then fold it once more to form a small triangle., Roll again into a big thin triangle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the paratha, using 1 tsp of oil, till golden brown spots appear on both the sides., Repeat steps 2 to 6 to make 7 more parathas., Serve immediately.] | [Energy, 145 cal, Protein, 2.9 g, Carbohydrates, 17.7 g, Fiber, 3 g, Fat, 7.3 g, Cholesterol, 0 mg, Sodium, 4.9 mg] | spicy-paratha-5698r |
| rcp41695 | Spicy Pepper Garlic Sauce | NA | NA | [dry red chilli flakes (paprika), freshly ground black pepper (kalimirch), garlic (lehsun) paste, cornflour, tomato ketchup, salt] | 5 mins | 4 mins | [Indian Dips / Sauces, Non-stick Pan] | 1Makes 0.75 cup (11 tbsp ) | Indian | Pull together garlic and a couple of spices and you get a strong flavour that will warm your taste buds. This Spicy Pepper Garlic Sauce does just that, and throws in a bit of tomato ketchup too, for a delectable tang. It takes just a few minutes to make, but adds a lot of jazz to any dish. You can serve the Spicy Pepper Garlic Sauce as an accompaniment for starters, or use it to make mouth-watering sizzlers and grills. The Schezwan Sauce and Tomato Ketchup are other must-try sauces. | [Combine all the ingredients in a broad non-stick pan along with 1 cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously. Use as required.] | [Energy, 7 cal, Protein, 0.4 g, Carbohydrates, 1.6 g, Fiber, 0.1 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 28 mg] | spicy-pepper-garlic-sauce-41695r |
| rcp2976 | Spicy Pineapple Curry | NA | Veg | [pineapple cubes, besan (bengal gram flour), coconut milk, oil, asafoetida (hing), turmeric powder (haldi), garam masala, salt, sugar, mustard seeds ( rai / sarson), curry leaves (kadi patta), dry red chillies (pandi), grated coconut] | 10 mins | 9 mins | [Sabzis with Gravies, Mother's Day, Teachers Day, Indian Party, Non Stick Kadai Veg] | 3Makes 3 servings | Indian | This is a different way of adding fruits to your diet. Ripe diced pineapple is cooked with an aromatic blend of spices and simmered in coconut milk. The iron and the fibre levels in this curry are good and the coconut adds to the protein and energy content. If you are not fond of pineapple, add a cup of mixed vegetables like peas, carrots, potatoes to the same gravy, and you can also throw in a few cubes of pineapple, if you like. You can also try these recipes with pineapple, Pineapple Raita and Pineapple, Capsicum and Tomato Sabzi . | [Combine the besan and coconut milk in a deep bowl, mix well using a whisk. Keep aside., Heat the 2 tsp of oil in a deep non-stick pan, add a pinch of asafoetida and pineapple and sauté on a medium flame for 2 minutes., Add the turmeric powder, garam masala, the prepared paste and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the besan-coconut milk mixture, ½ cup of water and sugar, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Keep aside., Heat the remaining 1 tsp of oil in a small non-stick pan, add the mustard seeds. When the seeds crackle, add the curry leaves and a pinch of asafoetida, and sauté on a medium flame for a few seconds., Pour the tempering over the curry, mix well and serve hot.] | [Energy, 385 cal, Protein, 3.5 g, Carbohydrates, 20.2 g, Fiber, 11 g, Fat, 32.2 g, Cholesterol, 0 mg, Vitamin A, 59.6 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.2 mg, Vitamin B3, 0.6 mg, Vitamin C, 27.7 mg, Folic Acid, 10.6 mcg, Calcium, 21.3 mg, Iron, 2.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 25.5 mg, Potassium, 37.7 mg, Zinc, 0.1 mg] | spicy-pineapple-curry-2976r |
| rcp31032 | Spicy Potato | NA | NA | [oil, sliced onions, dry coconut (kopra), coriander (dhania) seeds, cumin seeds (jeera), poppy seeds (khus-khus), cloves (laung / lavang), cinnamon (dalchini), peppercorns (kalimirch), whole dry kashmiri red chillies, bayleaf (tejpatta), garlic (lehsun) cloves, potatoes, ghee, salt, tomato pulp, chopped coriander (dhania)] | 10 mins | 11 mins | [Punjabi Sabzis, Quick Sabzis, Sabzis with Gravies] | 4Makes 4 servings | Punjabi | A fiery combination of spices, dominated by the exclusive taste of poppy seeds, cumin seeds and dry coconut, adds a special touch to this dish. | [Heat 1 tbsp of oil on a non-stick tava (griddle), add the onions and dry coconut and cook on a medium flame for 2 minutes, while stirring occasionally., Transfer the mixture into a plate and keep aside., In the same non-stick tava (griddle), heat the remaining 1 tbsp of oil and add the coriander seeds, cumin seeds, poppy seeds, cloves, cinnamon and peppercorns, mix well and sauté on a medium flame for 30 seconds., Add the red chillies and sauté on a medium flame for another 30 seconds., Add the bayleaf and sauté on a medium flame for 30 seconds., Transfer the mixture in the same plate of onions and add the garlic cloves., Blend the mixture in a mixer to a fine paste using little water. Keep aside., Heat the ghee in a kadhai, add the potatoes and salt and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Add the prepared paste, tomato pulp, ¼ cup of water and a little more salt, mix well and cook on a slow flame for 2 to 3 minutes, while stirring occasionally., Garnish with coriander and serve hot with rotis or parathas.] | [Energy, 229 cal, Protein, 2.4 g, Carbohydrates, 26.1 g, Fiber, 2.9 g, Fat, 12.8 g, Cholesterol, 0 mg, Vitamin A, 326.1 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0 mg, Vitamin B3, 1.6 mg, Vitamin C, 33.8 mg, Folic Acid, 35.5 mcg, Calcium, 53.6 mg, Iron, 1.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 18.8 mg, Potassium, 341.9 mg, Zinc, 0.6 mg] | spicy-potato-31032r |
| rcp168 | Spicy Potato and Roti Roll | Dinner | Veg | [plain flour (maida), whole wheat flour (gehun ka atta), ghee, salt, plain flour (maida), oil, mashed potatoes, boiled and mashed green peas, grated processed cheese, cornflour, chopped green chillies, garam masala, lemon juice, salt, oil, cornflour, dried mango powder (amchur), chilli powder, garam masala, salt, chopped onions, chilli powder, dried mango powder (amchur), salt] | 30 mins | 30 mins | [Indian Snacks for Entertaining, Indian Rolls, Veg Roll, One Dish Vegetarian Meals, One Meal Dinner, Indian Tawa, Tava, Kids Wraps and Rolls] | 9Makes 9 rolls | Indian | spicy potato and roti roll recipe | spicy aloo rolls | aloo green peas roti and cheese wrap | potato and peas frankie | with amazing 30 images. spicy potato and roti roll recipe is no regular frankie or roll recipe, everything about this potato and peas frankie is perfect, right from the crispiness to perky flavour of the potato rolls, to the soft and pliable rotis. If you have left over roti's this is definitely a go to recipe which will also save time. Transform leftover rotis to this delightful snack recipe. We have divided the method of preparing spicy potato and roti roll into 4-5 steps. To prepare roti for the roll, take whole wheat flour, plain flour, ghee and salt. Knead into a soft dough and roll into a roti, cover and keep aside. Next, to make potato rolls take mashed potatoes in a bowl, add mashed green peas, processed cheese, cornflour which will help binding all the ingredients together, add cornflour, garam masala, lemon juice and mix well. Divide and roll into a cylindrical shape, coat it in cornflour an deep-fry. Potato rolls for the frankie are ready. Further, we have made onion mixture by adding chili powder and dried mango powder to onions and mix well. Also, we have made masala water. Take dried mango powder, chilli powder, garam masala and add water, mix well and keep aside. To finally assemble the spicy potato and roti roll, place roti on a dry surface. Spread masala water evenly on roti, put onion mixture evenly over it. Place the fried roll, roll it up tightly and your aloo green peas roti and cheese wrap is ready! You can even give it to your kids as a tiffin treat or pack it for meal and roll to work!! Enjoy spicy potato and roti roll recipe | spicy aloo rolls | aloo green peas roti and cheese wrap | potato and peas frankie | with detailed step by step photos and video below. | [Combine all the ingredients in a deep bowl and knead it into a soft dough using enough water. Cover the dough with a lid and keep aside for 15 minutes., Divide the dough into 9 equal portions., Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little plain flour for rolling., Heat a non-stick tava (griddle) and cook the roti using a little oil., Repeat step 3 and 4 to make 8 more rotis., Combine all the ingredients in a deep bowl, mix well and keep aside., Divide the mixture into 9 equal portions and shape each roll into a cylindrical shape., Roll them in cornflour till they are evenly coated from all the sides., Heat the oil in a deep non-stick pan and deep-fry, a few rolls at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside., To make to make spicy potato and roti roll, place a roti on a clean, dry surface, spread ½ tbsp of the masala water evenly over it., Put ½ tbsp of the prepared onion masala mixture evenly over it., Place the fried potato roll over it and roll it up tightly., Repeat steps 1 to 3 to make 8 more spicy potato and roti rolls., Serve the spicy potato and roti roll immediately.] | [Energy, 121 cal, Protein, 4.7 g, Carbohydrates, 20.5 g, Fiber, 1.9 g, Fat, 2.3 g, Cholesterol, 0 mg, Vitamin A, 37.1 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.2 mg, Vitamin C, 6 mg, Folic Acid, 18.9 mcg, Calcium, 74.1 mg, Iron, 1.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 5.5 mg, Potassium, 117.4 mg, Zinc, 0.4 mg] | spicy-potato-and-roti-roll-168r |
| rcp2408 | Spicy Potato Kadhi | NA | NA | [boiled and peeled potato cubes, curds (dahi), besan (bengal gram flour), ghee, mustard seeds ( rai / sarson), bayleaf (tejpatta), cloves (laung / lavang), cinnamon (dalchini), cumin seeds (jeera) powder, asafoetida (hing), curry leaves (kadi patta), chilli powder, coriander (dhania) powder, turmeric powder (haldi), salt, chopped coriander (dhania)] | 20 mins | 5 mins | [Semi-Dry Sabzis, Kadhi recipes from all across India, Indian Party, Non-stick Pan] | 4Makes 4 servings | Indian | Lose yourself in this exciting potato-packed kadhi, which is so delicious it is likely to overshadow the rest of the main course! What makes this kadhi different is that it is burgeoning with potato cubes and flavoured excitingly with whole spices and spice powders. Tempering whole spices imparts a richer aroma than what you will get with readymade spice powders, so you will find this Spicy Potato Kadhi really irresistible. It can be enjoyed with Rotis , Parathas or Cooked Rice . | [Combine the besan, curd and 1 cup of water in a deep bowl, whisk well and keep aside., Heat the ghee in a deep non-stick pan, add the mustard seeds and sauté on a medium flame for 30 seconds., Add the bay leaf, cloves, cinnamon, cumin seeds, asafetida and curry leaves and sauté on a medium flame for a few seconds., Add the potatoes, chilli powder, cumin seeds powder, coriander powder, turmeric powder and salt, mix well and cook on a medium flame for 1 minute., Add the curd -water mixture, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Serve hot garnished with coriander.] | [Energy, 169 cal, Protein, 4 g, Carbohydrates, 20.3 g, Fiber, 1.7 g, Fat, 6.8 g, Cholesterol, 0 mg, Vitamin A, 130.6 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1 mg, Vitamin C, 12.3 mg, Folic Acid, 20.1 mcg, Calcium, 114 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 19.8 mg, Potassium, 242.4 mg, Zinc, 0.4 mg] | spicy-potato-kadhi-2408r |
| rcp2773 | Spicy Pulao | NA | NA | [long grained rice (basmati), green peas, carrot cubes, curds (dahi), mint leaves (phudina), ghee, salt, whole dry kashmiri red chillies, garlic (lehsun), ginger (adrak), coriander-cumin seeds (dhania-jeera) powder] | 10 min. | 13 min. | [Punjabi Pulao | Punjabi Rice, Biryani, Pulaos, Microwave, Microwave] | 4Serves 4. | Punjabi | Rice and vegetable flavoured with a spicy red chilli paste. A fiery feast. | [Clean and wash the rice. Soak in warm water for about 10 minutes. Drain and keep aside., In a glass bowl, combine the ghee and the chilli paste and microwave on HIGH for 1 minute., Add the rice, peas, carrots, curds and salt with 2 1/2 cups of water. Microwave on HIGH for 12 minutes, stirring twice in between after every 4 minutes., Add the mint leaves and toss tightly.] | [Energy, 235 cal, Protein, 4.6 g, Carbohydrates, 37.5 g, Fiber, 3.6 g, Fat, 7.2 g, Cholesterol, 1.2 mg, Sodium, 7.4 mg] | spicy-pulao-2773r |
| rcp39689 | Spicy Red Chana Subzi | NA | Veg | [boiled kala chana (brown chick peas), oil, mustard seeds ( rai / sarson), chopped onions, chopped tomatoes, chilli powder, coriander-cumin seeds (dhania-jeera) powder, pav bhaji masala, salt, chopped coriander (dhania), lemon, chopped coriander (dhania)] | 20 mins | 7 mins | [Semi-Dry Sabzis, Subzis with Beans or Sprouts, Dussehra recipes | Dussehra Sweets, Non Stick Kadai Veg, Diabetic recipes, Diabetic Sabzis, Healthy Sabzis with Sprouts and Beans] | 4Makes 4 servings | NA | Rich in zinc, calcium and protein, this lip-smacking Spicy Red Chana Subzi along with roti and curds will make a sumptuous and complete meal. This recipe makes use of the popular pav bhaji masala along with tomatoes, onions and other spice powders, to produce a rich flavour that tickles the taste buds. | [Heat the oil in a non-stick kadhai and add the mustard seeds., When the seeds crackle, add the onions and sauté on a medium flame for 1 minute., Add the tomatoes and sauté on a medium flame for another 2 minutes., Add the chilli powder, coriander-cumin seeds powder, pav bhaji masala, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 more minute, while stirring occasionally. Mash slightly using a potato masher., Add the kala chana and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the lemon juice and mix well., Serve hot garnished with coriander.] | [Energy, 94 cal, Protein, 4.6 g, Carbohydrates, 11.9 g, Fiber, 2.4 g, Fat, 3 g, Cholesterol, 0 mg, Sodium, 43.1 mg] | spicy-red-chana-subzi-39689r |
| rcp36274 | Spicy Refried Beans, Chilli Con Carne | Snacks | NA | [boiled rajma (kidney beans), onions, dried mixed herbs, oil, capsicum, red capsicum, green chillies, tomato pulp, tabasco sauce, salt] | 20 mins | 25 mins | [American Main Dish, International Curries, Saute, Western Party, Non-stick Pan, Kitty Party Snacks] | 5Makes 4 to 6 servings | American | Delicious refried beans enhanced with tomato puree, capsicum and mixed herbs and spiced with green chillies and tabasco. Enjoy with ladi pav , rice or Corn Tortillas . | [Heat the oil in a non-stick pan, add the onions, capsicum, green chillies and mixed herbs, mix well and sauté on a medium flame till they turn soft., Add the tomato pulp and salt, mix well and cover and cook for 15 minutes, while stirring occasionally, till the mixture becomes thick., Add the rajma, tobasco sauce and pepper, mix well and sauté for more 5 minutes., Cover and cook on a slow flame for another 20 minutes., Serve hot.] | [Not Given] | spicy-refried-beans-chilli-con-carne-36274r |
| rcp39575 | Spicy Rice Samosa | Snacks | Veg | [plain flour (maida), ghee, salt, rice (chawal), butter, chopped spring onions, schezuan sauce, salt, oil] | 10 mins | 20 mins | [Indian Veg Recipes, Deep-fried Indian Starters, Evening Tea Snacks, Deep Fry, Teachers Day, Indian Party Starters, Kadai Veg] | 8Makes 8 samosas | Indian | Does rice always have to be in the main course? No, it is such a versatile ingredient it can be used to make anything from crunchy and savoury starters to sweet and luscious dessert. Here is one such delectable starter, Spicy Rice Samosa, made of a plain flour dough packed with an Oriental flavoured rice filling. You will enjoy the crispy outer covering as much as you enjoy the soft and spicy filling. You can also try other recipes with rice like Rice and Cheese Balls and Rice Kheer | [Combine all the ingredients in a deep bowl and knead into a stiff dough using enough water., Cover with a lid and keep aside for 15 minutes., Heat the butter in a broad non-stick pan, add the spring onions and sauté on a medium flame for 1 minute., Add the schezuan sauce, rice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Divide the filling into 8 equal portions and keep aside to cool slightly., Knead the dough well till smooth and elastic and divide it into 4 equal portions., Roll out a portion of the dough into 150 mm. X 75 mm. (6" x 3") diameter oval., Cut the oval horizontally into 2 equal portions using a knife., Take a portion and join the edges to make a cone., Stuff the cone with a portion of the filling and apply little water on the edges to seal it., Repeat with the remaining dough and stuffing to make 7 more samosas., Heat the oil in a deep kadhai and deep-fry the samosas, a few at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve the spicy rice samosa immediately.] | [Energy, 116 cal, Protein, 1.6 g, Carbohydrates, 13.1 g, Fiber, 0.4 g, Fat, 6.4 g, Cholesterol, 0 mg, Vitamin A, 82.4 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.4 mg, Vitamin C, 0.8 mg, Folic Acid, 0.8 mcg, Calcium, 4.1 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 7.2 mg, Potassium, 18 mg, Zinc, 0.2 mg] | spicy-rice-samosa-39575r |
| rcp39120 | Spicy Salsa Bean Soup | NA | NA | [boiled rajma (kidney beans), olive oil, chopped garlic (lehsun), chopped spring onions whites, chopped tomatoes, dry red chilli flakes (paprika), dried oregano, tomato ketchup, basic vegetable stock, salt, chopped spring onion greens, grated mozzrella cheese] | 10 mins | 6 mins | [Mexican Soups, Chunky Indian Soups, Low Cal Soups, Boiled Indian recipes, Mexican Party, Non-stick Pan, Deep Pan] | 4Makes 4 servings | Indian | Soups can either be kind or kindling, and this one is of the latter style! Pepped up with oregano and chilli flakes, this spicy soup features an iron-rich combination of rajma and Mexican salsa. Blanched and finely chopped tomatoes make the soup super tangy, and also impart a lasting good mouth-feel. The Spicy Salsa Bean Soup is indeed a fitting prelude to a heavy meal. | [Heat the oil in a deep non-stick pan, add the garlic and spring onion whites and sauté on a medium flame for a minute., Add the tomatoes, chilli flakes, oregano and tomato ketchup, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the rajma, basic vegetable stock and salt, mix well and bring to a boil, while stirring occasionally., Serve hot garnished with spring onion greens and cheese.] | [Energy, 86 cal, Protein, 3.6 g, Carbohydrates, 12.2 g, Fiber, 2.5 g, Fat, 2.8 g, Cholesterol, 0 mg, Sodium, 61.7 mg] | spicy-salsa-bean-soup-39120r |
| rcp37260 | Spicy Sindhi Dal | NA | NA | [chana dal (split bengal gram) , soaked, salt, turmeric powder (haldi), oil, cumin seeds (jeera), sliced green chillies, chopped onions, chopped tomatoes, coriander-cumin seeds (dhania-jeera) powder, chilli powder, garam masala, lemon juice, chopped coriander (dhania), onion rings, coriander (dhania)] | 15 mins | 17 mins | [Celebration Dals, Pressure Cooker] | 4Makes 4 servings | NA | Chana dal has a somewhat rustic but very satiating texture, flavour and aroma compared to other dals, and if used properly, it can turn into a brilliant accompaniment, as in the case of this Spicy Sindhi Dal. Smartly flavoured with everyday ingredients like green chillies and onions, this dal gets its intense taste from a combination of readily available spice powders and a dash of lime juice as well. Serve hot with a bowl of steaming rice or phulkas. | [Combine the chana dal, salt, turmeric powder and 1½ cups of water in a pressure cooker, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat the oil in a deep non-stick pan, add the cumin seeds and green chillies and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 2 minutes., Add the tomatoes, coriander-cumin seeds powder, chilli powder, garam masala and ¼ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally and mashing it lightly with the back of the spoon., Add the cooked dal and little salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the lemon juice and coriander and mix well., Serve hot garnished with onion rings and a sprig of coriander.] | [Energy, 132 cal, Protein, 4.9 g, Carbohydrates, 17 g, Fiber, 3.8 g, Fat, 5 g, Cholesterol, 0 mg, Vitamin A, 232.4 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.7 mg, Vitamin C, 12.1 mg, Folic Acid, 38.1 mcg, Calcium, 40.8 mg, Iron, 1.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 19.7 mg, Potassium, 228.6 mg, Zinc, 0.5 mg] | spicy-sindhi-dal-37260r |
| rcp33006 | Spicy Spinach Dumplings | Snacks | NA | [chopped spinach (palak), green chilli paste, besan (bengal gram flour), whole wheat flour (gehun ka atta), fresh low-fat curds (dahi), asafoetida (hing), sugar, oil, salt, healthy green chutney] | 10 mins | 10 mins | [Low Calorie Indian Snacks, Indian Steamed Snacks, Steam, Indian Independence Day, Quick Snacks / Quick Starters, Low Carb Diet, Low Calorie Indian Snacks & Starters] | 8Makes 8 dumplings | Indian | Spicy Spinach Dumplings, the bright green colour of this wholesome snack appeals to all our good senses! We have used the technique of steaming instead of frying to make this a low-calorie evening snack that provides only 96 calories per serving. So, you can have 4 dumplings with healthy green chutney to make a snack amounting to less than 100 calories! Spinach is a treasure chest of essential vitamins like folic acid and vitamin A, which is essential of growth, maintenance and vitality. | [Combine all the ingredients together in a deep bowl and mix well without using any water., Divide the mixture into 8 equal portions and shape each portion into a round ball., Arrange the dumplings on a 150 mm. (6") diameter greased thali and steam in a steamer for 7 to 8 minutes or till they are cooked., Serve immediately with healthy green chutney.] | [Energy, 30 cal, Protein, 1.3 g, Carbohydrates, 4.2 g, Fiber, 1.1 g, Fat, 1 g, Cholesterol, 0 mg, Sodium, 11.2 mg] | spicy-spinach-dumplings-33006r |
| rcp3197 | Spicy Sprouts Sandwich | BreakFast | NA | [bread slices, cheese slices, onion, sliced, butter, boiled mixed sprouts, boiled and mashed potatoes, onion, finely chopped, ginger-garlic (adrak-lehsun) paste, green chilli, finely chopped, pav bhaji masala, coriander-cumin seeds (dhania-jeera) powder, turmeric powder (haldi), black salt (sanchal), tomatoes, finely chopped, butter, salt] | 10 mins. | 20 mins. | [American, American Breakfast, American Burgers / Grills, Saute, Indian Tawa, Tava, Pan] | 4Serves 4. | Indian | Unlike mundane sandwiches, crispy grilled sandwiches filled with spicy sprouts and cheese are simply irresistible. | [Melt the butter in a pan, add the onion and saute till it turns translucent., Add the ginger-garlic paste, green chilli and saute for another 1 minute., Add the pav bhaji masala, coriander-cumin seed powder, turmeric powder, black salt, tomatoes and salt and cook till the oil has separated., Add the sprouts and potatoes and mix well. Keep aside., Divide the sprouts mixture into 4 equal portions., Place one portion on one slice of bread. Top with a portion of onion slices and a cheese slice and sandwich using another slice of bread., Repeat with the remaining ingredients to make three more sandwiches., Grill the sandwiches, using a little butter to cook., Serve hot.] | [Not Given] | spicy-sprouts-sandwich-3197r |
| rcp5636 | Spicy Sprouts Sandwich | BreakFast | NA | [slices of whole wheat bread, sliced onions, low fat butter, boiled mixed sprouts, potatoes , boiled and mashed, chopped onions, ginger-garlic (adrak-lehsun) paste, green chilli, finely chopped, pav bhaji masala, coriander-cumin seeds (dhania-jeera) powder, turmeric powder (haldi), black salt (sanchal), chopped tomatoes, oil, salt] | 10 mins. | 20 mins. | [Breakfast Sandwiches, Sandwich Recipes] | 4Makes 4 sandwiches. | NA | An unusual way of making a sandwich nutritious with protein and zinc laden sprouts. | [Heat the oil in a non-stick pan, add the onions and sauté till the onions turn translucent., Add the ginger-garlic paste, green chilli and sauté for another 1 minute., Add the pav bhaji masala, coriander-cumin seed powder, turmeric powder, black salt, tomatoes and salt and cook for 5 minutes., Add the sprouts and potatoes and mix well. Keep aside., Divide the sprouts mixture into 4 equal portions., Place one portion on one slice of bread. Top with an onion slice and sandwich using another slice of bread., Repeat with the remaining ingredients to make 3 more sandwiches., Pre-heat the griller and grill the sandwiches, using a little low fat butter to cook., Serve hot.] | [Energy, 134 cal, Protein, 4 g, Carbohydrates, 17.2 g, Fiber, 3.4 g, Fat, 5.5 g, Cholesterol, 7.5 mg, Sodium, 37.8 mg] | spicy-sprouts-sandwich-5636r |
| rcp4663 | Spicy Sprouts Sandwich ( Healthy Breakfast) | Snacks | Veg | [whole wheat bread, sliced onions, low fat butter, boiled mixed sprouts, oil, chopped onions, ginger-garlic (adrak-lehsun) paste, chopped green chillies, pav bhaji masala, coriander-cumin seeds (dhania-jeera) powder, turmeric powder (haldi), black salt (sanchal), chopped tomatoes, salt, mashed potatoes] | 10 mins | 20 mins | [Breakfast Sandwiches, Indian Snacks for Entertaining, Evening Tea Snacks, Veg Grilled Sandwiches, Kids After School, Indian Teen] | 4Makes 4 sandwiches | Indian | sprouts sandwich recipe | healthy mixed sprouts vegetable sandwich | Indian sprouts and veg grilled sandwich | with 25 images. sprouts sandwich is a healthy Indian snack. Learn how to make sprouts and veg grilled sandwich. Toasted brown bread, lightly browned with grill marks, embraces a generous mound of vibrant mixed sprouts. Thin slices of onion peek through, adding pops of color and contrasting textures to sprouts sandwich. Here is a masaledar sprouts sandwich tuned to the desi palate! Rather than load your sandwich with cheese or butter, try filling it with a sabzi made of sprouts to boost the protein and fibre content. This sprouts sandwich is perfect for a cold morning, as it is hot and spicy with hints of various masala powders, onions, green chillies and tomatoes. Pro tips for sprouts sandwich. 1. Add 1/2 tsp black salt (sanchal). Black salt, also known as kala namak, adds a unique and complex flavor to mixed sprouts sandwiches, making it a popular ingredient in many recipes. 2. Add boiled mixed sprouts. Sprouts contain enzymes that aid digestion and are alkaline in nature. Sprouting increases the availability of protein. 3. Add boiled , peeled and mashed potatoes. Mashed potatoes add a creamy, smooth texture and a subtle sweetness. Mashed potatoes act as a natural binder, holding the sprouts and other ingredients together. Enjoy sprouts sandwich recipe | healthy mixed sprouts vegetable sandwich | Indian sprouts and veg grilled sandwich | with step by step photos. | [Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent., Add the ginger-garlic paste and green chillies and sauté on a medium flame for another 2 minutes., Add the pav bhaji masala, coriander-cumin seeds powder, turmeric powder, black salt, tomatoes, salt and 2 tbsp of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Add the sprouts and potatoes, mix well and cook on a medium flame for 1 more minute., Divide the sprouts mixture into 4 equal portions and keep aside., To make sprouts sandwich, place one whole wheat bread slice on a flat, dry surface and spread a portion of the sprouts mixture evenly over it., Top it with 2 onion slices and sandwich using another slice of whole wheat bread., Pre-heat the griller and grill the sandwich using ½ tsp of low-fat butter till the sandwich turns crisp and brown in colour from both the sides., Repeat steps 1 to 3 to make 3 more sandwiches., Serve the sprouts sandwich immediately.] | [Energy, 156 cal, Protein, 5.3 g, Carbohydrates, 23.7 g, Fiber, 3.5 g, Fat, 4.4 g, Cholesterol, 3.8 mg, Sodium, 24.3 mg] | spicy-sprouts-sandwich--healthy-breakfast-4663r |
| rcp4624 | Spicy Stir Fry Soup, Cabbage and Capsicum Stir Fry Soup | NA | NA | [whole dry kashmiri red chillies, garlic (lehsun) cloves, oil, sliced spring onions whites, shredded cabbage, sliced red capsicum, lemon juice, salt, chopped spring onion greens] | 10 mins | 6 mins | [Chinese Soups, Indian Clear Soups, Chunky Indian Soups, Low Cal Soups, Jhat-Pat Soup, Saute, Stir-fry] | 3Makes 3 servings | Indian | spicy stir fry soup recipe | cabbage and capsicum stir fry soup | healthy vegetable stir fry soup | stir fry soup for weight loss | with 26 amazing images. spicy stir fry soup recipe | cabbage and capsicum stir fry soup | healthy vegetable stir fry soup | stir fry soup for weight loss is a quick wholesome soup for busy days. Learn how to make cabbage and capsicum stir fry soup. To make spicy stir fry soup, soak the red chillies in ½ cup of hot water for 20 minutes. Drain the water leaving behind 1 tbsp. Add the garlic and blend in a mixer to a smooth paste. Keep the red chilli-garlic paste aside. Heat the oil in a deep non-stick pan, add the chilli-garlic paste and sauté on a medium flame for a few seconds. Add the spring onion whites, cabbage and red capsicum and sauté on a medium flame for 1 to 2 minutes. Add the salt, 3½ cups of hot water and mix well. Bring to a boil and simmer for 3 to 4 minutes, while stirring occasionally. Add lemon juice and mix well. Serve hot garnished with spring onion greens. Easy-to-make, healthy, and tasty too – that’s enough reason to love a recipe! Cabbage and capsicum stir fry soup is a clear soup that has stir-fried veggies to up the fibre content. Ready in minutes and spiced with garlic and chillies brings about a fiery flavour, while the lemon juice adds a tangy tint. Commonly made in Chinese cuisine, the healthy vegetable stir fry soup is an ideal way to satiate hunger pangs without gorging on too much food. This visual treat has vitamin C from veggies like cabbage and capsicum. This stir fry soup for weight loss ensures ample nutrients with fewer calories, making it perfect for heart patients and diabetics too. When accompanied with three bean salad, it can be served as a healthy light meal for dinner. Tips for spicy stir fry soup. 1. We have used red capsicum as it has a pleasing sweet taste. But if you wish, you can use green capsicum. 2. For enhanced flavour you can add vegetable stock. 3. We recommend that you serve this soup within 30 minutes of cooking. If it is kept for more time, then the chilli garlic paste would make it more flavourful, but spicy too! Enjoy spicy stir fry soup recipe | cabbage and capsicum stir fry soup | healthy vegetable stir fry soup | stir fry soup for weight loss | with step by step photos. | [To make spicy stir fry soup, soak the red chillies in ½ cup of hot water for 20 minutes., Drain the water leaving behind 1 tbsp. Add the garlic and blend in a mixer to a smooth paste. Keep the red chilli-garlic paste aside., Heat the oil in a deep non-stick pan, add the chilli-garlic paste and sauté on a medium flame for a few seconds., Add the spring onion whites, cabbage and red capsicum and sauté on a medium flame for 1 to 2 minutes., Add the salt, 3½ cups of hot water and mix well., Bring to a boil and simmer for 3 to 4 minutes, while stirring occasionally., Add lemon juice and mix well., Serve the spicy stir fry soup hot garnished with spring onion greens.] | [Not Given] | spicy-stir-fry-soup-cabbage-and-capsicum-stir-fry-soup-4624r |
| rcp1726 | Spicy Stir-fry Soup | NA | Veg | [spring onion, shredded cabbage, red capsicum, red chillies, cloves of garlic (lehsun), lemon juice, sugar, butter, salt] | 6 mins | 5 mins | [Chunky Indian Soups, Jhat-Pat Soup, Stir-fry, Non Stick Kadai Veg, Quick Vegetarian Soups] | 2Makes 2 servings | Indian | Commonly made in chinese cuisine, the spicy stir-fry soup is a clear soup with crisp veggies. Red chillies and garlic bring about a fiery flavour, while the lemon juice adds a tangy tint. | [Put 2 cups of water to boil., Soak the red chillies in 1/2 cup of hot water for some time. Then pound them with the garlic into a smooth paste. Keep aside., Heat the butter in a saucepan, add the chilli and garlic paste and stir for some time., Then add the spring onion, cabbage and red capsicum and saute for a few seconds., Add the remaining 1 1/2 cups of hot water, the lemon juice, sugar and salt and bring to a boil., Serve hot.] | [Energy, 99 cal, Protein, 0.6 g, Carbohydrates, 2.3 g, Fiber, 0.9 g, Fat, 9.8 g, Cholesterol, 0 mg, Vitamin A, 468 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 25.2 mg, Folic Acid, 5.6 mcg, Calcium, 21.8 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 100.1 mg, Potassium, 78.1 mg, Zinc, 0.1 mg] | spicy-stir-fry-soup-1726r |
| rcp33016 | Spicy Stir-fry Soup ( Weight Loss After Pregnancy ) | NA | NA | [whole dry Kashmiri red chillies, cloves garlic, low-fat butter, spring onions, shredded cabbage, red capsicum, bean sprouts, lemon juice, sugar, salt] | 12 mins | 10 mins | [Saute, Non-stick Pan, Weight Loss after Pregnancy] | 4Makes 4 servings | NA | Spicy stir-fry soup, a visual delight, this clear soup has stir-fried sprouts and veggies to up the protein, iron and vitamin c content. Ready in minutes and spiced with garlic and chillies, an ideal way to satiate hunger pangs and without gorging on too much food. | [Put 2 cups of water to boil., Soak the red chillies in ½ cup of hot water for some time (keep the remaining 1½ cups of water aside for later use)., Drain, add the garlic and pound using a mortar-pestle (khalbhatta) to a smooth paste. Keep aside., Heat the butter in a deep non-stick pan, add the chilli-garlic paste and sauté on a medium flame for a few seconds., Add the spring onions, cabbage, red capsicum and bean sprouts and sauté on a medium flame for another few seconds., Add the remaining 1½ cups of hot water, lemon juice, sugar and salt, mix well and bring to boil. Serve hot.] | [Not Given] | spicy-stir-fry-soup--weight-loss-after-pregnancy--33016r |
| rcp675 | Spicy Stuffed Baked Potatoes | Snacks | NA | [potatoes, salt, white sauce, grated processed cheese, dry red chilli flakes (paprika), dried oregano, salt, green peas, sweet corn kernels (makai ke dane), chopped french beans, oil, chopped garlic (lehsun), chilli powder, salt, chopped spring onion greens] | 10 mins | 18 mins | [Indian Snacks for Entertaining, Baked Snacks, Microwave, Indian Birthday Party Snacks, Kitty Party Snacks] | 12Makes 12 pieces | Indian | All over the world, Baked Potatoes is the go-to dish for a lot of people when they feel hungry all of a sudden. It is quick and easy, and definitely satiating! Here, we have made an exciting snack out of baked potatoes by stuffing them with a spicy veg mix. The stuffed potatoes are bathed in a creamy sauce and microwaved to perfection. This delightful treat can be served as a snack or as a starter. As it is cooked in the microwave, it is quick and easy and can be made even by those who do not have an OTG oven. The Spicy Stuffed Baked Potatoes, as the name suggests, is quite spicy due to the use of chilli powder and chilli flakes, but you can adjust the spice levels if you wish. Take care to prick the potatoes properly to ensure uniform cooking. Serve the Spicy Stuffed Baked Potatoes immediately after preparation. Try more delightful snacks like Cheesy Nachos or Potato Rosti | [Wash and prick the potatoes with the fork, place the potatoes in a microwave safe dish, place water in the center in a small microwave safe bowl and microwave on high for 8 to 9 minutes. Cool completely., Place the potatoes on a clean, dry surface and cut each potato into 2 halves vertically with the help of a sharp knife., Scoop all the potato halves, using a spoon so that a depression is created for the filling. Keep the scooped out potato aside., Sprinkle some salt and pepper powder over all the potato halves. Keep aside., Put the green peas, sweet corn kernels and french beans in a microwave safe bowl, sprinkle 3 tbsp of water over it and microwave on high for 5 minutes. Keep aside., Put the oil in a microwave safe bowl and microwave on high for 10 seconds., Add the garlic, mix well and microwave on high for 30 seconds., Add the green peas, sweet corn kernels, french beans, scooped out potatoes, chilli powder and salt, mix well and microwave on high for 1 minute. Keep aside., Fill each potato halve with 1½ tbsp of the prepared filling., Place the potatoes in a microwave safe dish and pour the sauce evenly over them., Garnish with spring onion greens and microwave on high for 2 minutes., Serve immediately.] | [Energy, 68 cal, Protein, 1.7 g, Carbohydrates, 9.3 g, Fiber, 0.9 g, Fat, 2.5 g, Cholesterol, 4.9 mg, Sodium, 30.7 mg] | spicy-stuffed-baked-potatoes-675r |
| rcp4913 | Spicy Stuffed Potatoes ( Microwave Recipes) | Snacks | NA | [potatoes, chopped onions, mushrooms (khumbh), green chillies, grated ginger (adrak), boiled green peas, chopped tomatoes, butter, cheese slices, butter, salt, chopped coriander (dhania)] | 10 mins | 8 mins | [American Burgers / Grills, Microwave Indian Snack, Microwave, Microwave, Quick Snacks / Quick Starters] | 4Makes 4 potatoes | Indian | Potato cups filled with a cheese vegetable mixture. I have used a mixture of mushrooms and peas for the stuffing, but you may use any combination of vegetables that strike your fancy. Remember to place a bowl of water in the centre of the microwave, while cooking the potatoes, to prevent them from dehydrating. | [Wash and prick the potatoes with a fork and microwave on high for 5 minutes. Remove and cool., Cut each potato into 2 halves and scoop out the centers., Mash the scooped out potatoes and keep aside., In a microwave safe bowl, combine the onions, mushrooms and butter and microwave on high for 2 minutes stirring once in between., Add the green chillies, ginger, green peas, scooped mashed potatoes, salt and pepper. Mix well and microwave on high for 1 more minute., Add the tomatoes, mix well and keep aside., Rub some salt, pepper and butter on the skin., Place them on a microwave safe plate and fill it with mushroom and pea mixture and microwave on high for 15 seconds., Remove and put 1/4th cheese slice on each potato and microwave on high for 15 seconds., Serve immediately garnished with the chopped coriander.] | [Energy, 99 cal, Protein, 2.4 g, Carbohydrates, 12.7 g, Fiber, 1.2 g, Fat, 4.4 g, Cholesterol, 0 mg, Vitamin A, 167.8 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.8 mg, Vitamin C, 11 mg, Folic Acid, 11.7 mcg, Calcium, 51.7 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 37.7 mg, Potassium, 158.5 mg, Zinc, 0.3 mg] | spicy-stuffed-potatoes--microwave-recipes-4913r |
| rcp22653 | Spicy Tava Idli Or How To Make Spicy Tava Idli Recipe | Snacks | NA | [idlis, butter, garlic (lehsun) paste, chopped onions, chopped tomatoes, turmeric powder (haldi), chilli powder, pav bhaji masala, salt, lemon juice, chopped coriander (dhania), chopped coriander (dhania)] | 15 mins | 10 mins | [Different types of Idlis, South Indian Evening Snacks, South Indian Breakfast, Quick Evening Snacks, Evening Tea Snacks, High Tea Party, Non-stick Pan] | 2Makes 2 servings | South Indian | spicy tava idli | restaurant style tava idli | tawa idli recipe | spicy tava idli made with left over idlis | with 20 amazing images. spicy tava idli is a popular restaurant style tava idli. Simple to make spicy tava idli with leftover idlis cooked on a tawa with Indian spices, vegetables and some butter. We have used onions and tomatoes but you can put capsicums or any vegetable you like. We love to have spicy tava idli made with left over idlis with some coconut chutney to offset the spices from the idli. Notes on and tips on tava idli recipe. 1. Butter gives a really nice flavor to the spicy tava idlis so make sure you use butter. 2. Add 2 tbsp of water so that it’s not very dry and salt to season. Water will prevent the masalas from sticking to the pan. 3. Spicy tava idli is similar to masala pav, just that we replace bread cubes with idli cubes. 4. The best results are achievable using cold idlis so, if you have idlis left from breakfast or dinner then you can transform them into tongue-tickling spicy tava idli. The master stroke in this spicy tava idli is the use of pav bhaji masala which gives it a chaat like taste. Serve spicy tava idli immediately. Learn to make spicy tava idli | restaurant style tava idli | tawa idli recipe | spicy tava idli made with left over idlis | with step by step photos and video below. | [To make spicy tava idli, heat the butter in a non-stick; add the garlic paste and sauté on a medium flame for 30 seconds., Add the onions, mix well and sauté on a medium flame for 2 to 3 minutes,or till the onions turn translucent., Add the tomatoes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the turmeric powder, chilli powder, pav bhaji masala, mix well and sauté on a medium flame for 1 minute., Add 2 tbsp of water and salt, mix well and sauté on a medium flame for 1 minute., Add the lemon juice, coriander, mix well and cook on a medium flame for 1 minute, while stirring continuously., Add the idlis, toss lightly and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve the spicy tava idli hot garnished with coriander.] | [Energy, 198 cal, Protein, 4.3 g, Carbohydrates, 33.3 g, Fiber, 1.9 g, Fat, 5.3 g, Cholesterol, 0 mg, Vitamin A, 538.7 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.6 mg, Vitamin C, 20.2 mg, Folic Acid, 24.9 mcg, Calcium, 55.5 mg, Iron, 1.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 60.2 mg, Potassium, 172.4 mg, Zinc, 0.7 mg] | spicy-tava-idli-or-how-to-make-spicy-tava-idli-recipe-22653r |
| rcp1669 | Spicy Tava Idlis | Snacks | NA | [idlis, butter, garlic (lehsun) paste, chopped onions, chopped tomatoes, turmeric powder (haldi), chilli powder, pav bhaji masala, salt, lemon juice, chopped coriander (dhania), chopped coriander (dhania)] | 15 mins | 11 mins | [South Indian, Different types of Idlis, South Indian Evening Snacks, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Breakfast using Leftovers, Indian Snacks for Entertaining] | 2Makes 2 servings | South Indian | tava idli recipe | spicy tava idli | South Indian tava vegetable idlis | with 20 amazing images. tava idli recipe is what the name means, leftover idlis cooked on a tava in butter with Indian spices and vegetables. Hence they are also called South Indian tava vegetable idlis due to the presence of onions and tomatoes. Watch your leftover idlis transform into a scrumptious spicy tava idli as you toss them with crunchy onions, tangy tomatoes and peppy spice powders. The master stroke in this spicy tava idli recipe is the use of pav bhaji masala, a very popular flavour that is loved by young and old alike! Notes on and tips on tava idli recipe. 1. Butter gives a really nice flavor to the spicy tava idlis so make sure you use butter. 2. Add 2 tbsp of water so that it’s not very dry and salt to season. Water will prevent the masalas from sticking to the pan. 3. Spicy tava idli is similar to masala pav, just that we replace bread cubes with idli cubes. 4. The best results are achievable using cold idlis so, if you have idlis left from breakfast or dinner then you can transform them into tongue-tickling spicy tava idli. Try to serve spicy tava idli as soon as possible, while the flavours and textures are in tact. Learn to make tava idli recipe | spicy tava idli | South Indian tava vegetable idlis | with step by step photos and video below. | [To make spicy tava idlis, heat the butter in a broad non-stick pan, add the garlic paste and sauté on a medium flame for 30 seconds., Add the onions, mix well and sauté on a medium flame for 2 to 3 minutes, or till the onions turn translucent., Add the tomatoes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the turmeric powder, chilli powder, pav bhaji masala, mix well and sauté on a medium flame for 1 minute., Add 2 tbsp of water and salt, mix well and sauté on a medium flame for 1 minute., Add the lemon juice, coriander, mix well and cook on a medium flame for 1 minute, while stirring continuously., Add the idlis, toss lightly and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve the spicy tava idlis hot garnished with coriander.] | [Not Given] | spicy-tava-idlis-1669r |
| rcp35116 | Spicy Tomato Rasam ( Microwave Recipe) | Dinner | NA | [cumin seeds (jeera), coriander (dhania), peppercorns (kalimirch), tomatoes, tamarind (imli) water, turmeric powder (haldi), chilli powder, asafoetida (hing), salt, chopped coriander (dhania)] | 10 mins | 7 mins | [South Indian Rasam, Celebration Dals, Microwave, South Indian Dinner] | 4Makes 4 servings | South Indian | With coriander and peppercorns playing a high note, the customary soup of southern india is a hot favourite world over. It can be had as a comforting soup by itself, or mixed with rice. | [Combine all the ingredients in a microwave-safe bowl and microwave on high for 30 seconds., Cool slightly and crush to make a coarse powder using a mortar-pestle (khalbhatta)., Clean and cut the tomatoes in 2 halves, place them in a big-sized microwave-safe bowl along with ¼ cup of water and microwave on high for 5 minutes., Remove from the microwave and de-skin the tomatoes, making sure that you do not discard the water separated from the tomatoes., Place the de-skinned tomatoes in the same microwave-safe bowl and mash them using the back of a spoon., Add the prepared masala powder and all the remaining ingredients, mix well and microwave on high for 2 minutes., Add 2 cups of hot boiling water and blend using a hand blender till the tomatoes are lightly crushed., Serve immediately garnished with coriander.] | [Energy, 20 cal, Protein, 0.9 g, Carbohydrates, 3.6 g, Fiber, 1.7 g, Fat, 0.2 g, Cholesterol, 0 mg, Vitamin A, 351 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.4 mg, Vitamin C, 27 mg, Folic Acid, 30 mcg, Calcium, 48 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 12.9 mg, Potassium, 146 mg, Zinc, 0 mg] | spicy-tomato-rasam---microwave-recipe-35116r |
| rcp33968 | Spicy Tomato Soup, Creamy Tomato Soup | NA | NA | [butter, olive oil, chopped onions, chopped tomatoes, chopped carrot, chopped garlic (lehsun), dry red chilli flakes (paprika), salt, freshly ground black pepper (kalimirch), basil] | 15 mins | 27 mins | [American Soups, Comfort Foods, Thick / Creamy Indian Soups, Raksha - Bandhan, Father's Day, Thanksgiving, Indian Party] | 4Makes 4 servings | Indian | spicy tomato soup recipe | Indian creamy tomato soup | roasted garlic tomato soup | with 30 amazing images. spicy tomato soup recipe | Indian creamy tomato soup | roasted garlic tomato soup is a vibrant orange-red coloured soup interestingly served in a brune bread. Learn how to make Indian creamy tomato soup. To make spicy tomato soup, heat the butter and olive oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 to 3 minutes. Add the tomatoes, carrot and sauté on a medium flame for 3 to 4 minutes. Add 3½ cups of water, mix well and cover with a lid and cook on a medium flame for 12 to 14 minutes or till the carrot gets cooked. Cool and blend in a mixer till smooth. Keep aside. Heat the remaining 1 tbsp of butter in the same deep non-stick pan, add the garlic and sauté on a medium flame for 1 minute. Add the prepared soup mixture, salt and pepper, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Serve hot garnished with basil leaves. Indian creamy tomato soup is a tangy soup that is aromatic and spicy. Tomatoes introduce tartness to the soup, while blended carrots add thickness, making it a filling meal. Plenty of pepper, chilli flakes and garlic enhance the spice quotient. Roasted garlic tomato soup is perfect if you want something light and tickles your taste buds- the spicy tomato soup, is thoroughly enjoyable! Serve spicy tomato soup with cheese croutons, pasta salad with basil vinaigrette and vegetable cutlets. Tips to make spicy tomato soup. 1. If you do not want to use big brune bread like this, you can buy small brune breads, it is easily available in the bakery. 2. You can add other seasoning of your choice, such as mixed herbs, oregano, etc. 3. Do not serve super-hot soup in the brune immediately otherwise it will become soggy and soup will overflow. Enjoy spicy tomato soup recipe | Indian creamy tomato soup | roasted garlic tomato soup | with step by step photos. | [To make spicy tomato soup, heat the butter and olive oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 to 3 minutes., Add the tomatoes, carrot and sauté on a medium flame for 3 to 4 minutes., Add 3½ cups of water, mix well and cover with a lid and cook on a medium flame for 12 to 14 minutes or till the carrot gets cooked., Cool and blend in a mixer till smooth. Keep aside., Heat the remaining 1 tbsp of butter in the same deep non-stick pan, add the garlic and sauté on a medium flame for 1 minute., Add the prepared soup mixture, chilli flakes, salt and pepper, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally., Serve the spicy tomato soup hot garnished with basil leaves.] | [Energy, 139 cal, Protein, 1.8 g, Carbohydrates, 13.1 g, Fiber, 4.2 g, Fat, 8.9 g, Cholesterol, 15 mg, Sodium, 81.8 mg] | spicy-tomato-soup-creamy-tomato-soup-33968r |
| rcp39885 | Spicy Tortilla Chips with Red Pepper and Tomato Salsa | Snacks | NA | [maize flour (makai ka atta), whole wheat flour (gehun ka atta), oil, dry red chilli flakes (paprika), salt, whole wheat flour (gehun ka atta), red capsicum, chopped tomatoes, oil, chopped garlic (lehsun), chilli powder, whole wheat bread slice, vinegar, dried mixed herbs, salt, chopped spring onion greens] | 10 mins | 2 mins | [Baked, Western Party, Cocktail Party, Oven, Healthy Snacks Entertaining Ideas] | 4Makes 4 servings | NA | A chat with friends over chips and dips is perhaps one of the most interesting ways to spend an hour! Now, if you can give this a healthy twist by making tasty, crunchy chips and delightful dips full of nutrition? Here, the Spicy Tortilla Chips are made with a fibre-rich combination of maize and wheat flour flavoured with chilli flakes, while the Red Pepper and Tomato Salsa is made more nutritious by adding red capsicum, rich in vitamin A and antioxidants. You can make the chips in advance and store them in an airtight container, but the salsa must be made just before serving. | [Combine all the ingredients in a deep bowl and knead it into a soft dough using enough water., Divide the dough into 8 equal portions., Roll out a portion into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling., Prick it at equal distance using a fork and cut it into 4 equal triangular pieces., Repeat steps 3 and 4 to make 28 more tortilla pieces using the remaining 7 more portions of the dough., Place half the tortilla pieces on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 8 minutes, while turning over once after 4 minutes., Repeat step 6 to bake the remaining tortillas in one more batch. Keep aside to cool slightly., Pierce a fork through the red capsicum, brush the oil evenly over it and roast it on a slow flame till it turns black in colour from all the sides., Immerse the capsicum in cold water, remove the skin, stem and seeds and roughly chop them., Combine the red capsicum and all the remaining ingredients, except the spring onion greens, in a mixer and blend into a smooth mixture., Transfer the mixture into a bowl, add the spring onion greens and mix well. Keep aside., Serve the spicy tortilla chips with red pepper and tomato salsa.] | [Energy, 103 cal, Protein, 2.6 g, Carbohydrates, 18 g, Fiber, 3.3 g, Fat, 2.6 g, Cholesterol, 0 mg, Sodium, 8.4 mg] | spicy-tortilla-chips-with-red-pepper-and-tomato-salsa-39885r |
| rcp1692 | Spicy Tousali | Snacks | NA | [rice (chawal), grated coconut, grated cucumber, sugar, chopped green chillies, curds (dahi), salt, oil, coconut chutney] | 15 mins | 20 mins | [South Indian, Different types of Idlis, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Indian Pancakes, Evening Tea Snacks, Tava] | 10Makes 10 tousalis (10 tousali ) | South Indian | A South Indian dish, popular especially in Karnataka, Tousali refers to pancakes that invariably combine rice, coconut and cucumber. This peppy version adds a few tablespoons of curds and green chillies to the batter, making a really lip-smacking Spicy Tousali! Serve it with coconut chutney. | [Soak the rice in enough lukewarm water in a deep bowl for 2 hours., Drain, add the coconut and approx. ½ cup of water and blend in a mixer till smooth., Transfer the mixture into a deep bowl, add the cucumber, sugar, green chillies, curds and salt and mix well., Cover the batter with the lid and keep aside to ferment for 4 hours., After fermentation, mix very well., Heat a non-stick tava (griddle) and grease it lightly with oil., Pour a ladleful of the batter on the hot tava (griddle) and spread it evenly to form a 100 mm. (4”) diameter thick circle., Cook on a medium flame, using a little oil, till it turns golden brown in colour from both the sides., Repeat with the remaining batter to make 9 more tousalis., Serve immediately with coconut chutney.] | [Energy, 112 cal, Protein, 1.6 g, Carbohydrates, 14.7 g, Fiber, 1.6 g, Fat, 5.1 g, Cholesterol, 1 mg, Sodium, 4.4 mg] | spicy-tousali-1692r |
| rcp1478 | Spicy Urad Dal Puris ( Desi Khana ) | Snacks | NA | [plain flour (maida), semolina (rava), nigella seeds (kalonji), salt, oil, cumin seeds (jeera), coriander (dhania) seeds, fennel seeds (saunf), black peppercorns (kalimirch), whole dry kashmiri red chillies, urad dal (split black lentils), oil, salt, chopped coriander (dhania), oil, sweet pickle] | 10 mins | 20 mins | [Jain Rotis, Jain Parathas, Deep-fried Indian Starters, Evening Tea Snacks, Deep Fry, Pregnancy Folic Acid Rich] | 10Makes 10 puris. (10 puri ) | Jain | There is a difference in every aspect of this puri – at one level, there is a scrumptious filling of soaked, ground and sautéed urad dal spiced with a special masala; and then there is the dough tinged with the heady aroma of nigella seeds. Without a doubt, these spicy urad dal puris will set you apart as a gourmet cook! | [Combine all the ingredients in a deep bowl, mix well and knead into a stiff dough using enough water. Cover and keep aside for at least 10 to 15 minutes., Combine all the ingredients in a broad non-stick pan and dry roast on a slow flame for 2 to 3 minutes or till it releases an aroma., Cool slightly and blend in a mixer to a fine powder. Keep aside., Clean, wash and soak the urad dal in water for 4 hours., Drain and blend in a mixer to a coarse paste using very little water., Heat the oil in a non-stick pan, add the urad dal paste and salt and sauté on a medium flame for 1 to 2 minutes, while stirring continuously., Add the masala powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the coriander, mix well and cook on a medium flame for 1 minute. Keep aside to cool., Divide the dough and stuffing into 10 equal portions., Roll out one portion of the dough into a thin round of about 75 mm. (3”) diameter with the help of a little oil., Put one portion of the stuffing in the centre and close the edges to cover the stuffing completely. Roll out again into small puris., Repeat with the remaining portions and stuffing to make 9 more stuffed puris., Heat the oil in a kadhai and deep-fry the puris, a few at a time, till they turn golden brown in colour from both the sides. Drain on absorbent paper., Serve hot with sweet pickle.] | [Energy, 191 cal, Protein, 5.4 g, Carbohydrates, 20.2 g, Fiber, 1.9 g, Fat, 9.9 g, Cholesterol, 0 mg, Sodium, 8.2 mg] | spicy-urad-dal-puris---desi-khana--1478r |
| rcp2216 | Spicy Vegetable Pulao | Lunch | Veg | [boiled mixed vegetables, boiled green peas, cooked long grain rice (basmati chawal) cooked rice (chawal), ghee, salt, deep-fried onions, garlic (lehsun) cloves, whole dry kashmiri red chillies, chopped ginger (adrak), coriander (dhania) seeds, cumin seeds (jeera), deep-fried onions, chopped coriander (dhania)] | 25 mins | 6 mins | [Punjabi Pulao | Punjabi Rice, Biryani, One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba, Traditional Indian Rice Recipes, Pulaos, Indian Party] | 4Makes 4 servings | Punjabi | spicy vegetable pulao recipe | masala pulao | veg pulao | with 25 amazing images. spicy vegetable pulao is a simple, easy and quick pulao recipe to make. Learn how to make masala pulao. spicy vegetable pulao is a rice preparation that combines basmati rice with an aesthetic blend of spices and other ingredients like veggies. In this busy era, when people hardly have time to cook, masala pulao is a brilliant choice, because it can be eaten as a one-dish meal or served with simple accompaniments depending on the spice level of the recipe. masala pulao can be made kid friendly by reducing the amount of Kashmiri red chillies used in the recipe. Moreover, pulao is something that’s loved by everyone, young and old, so you can make just one dish to please the whole family! Who can resist the charm of evergreen delights like spicy vegetable pulao or veg pulao. Tips for spicy vegetable pulao: 1. Use ghee to make spicy vegetable pulao as it gives a nice flavour. Don't cook in oil. 2. Spicy paste can be made for masala pulao before and frozen for upto 2 weeks. 3. Fried onions can be made in advance and stored in the deep freezer for 2 weeks. 4. You can make the cooked Basmati rice in advance. Rice lasts in the fridge for 2 days. We love to make spicy vegetable pulao on Sunday mornings for lunch. Always serve masala pulao with some chilled homemade curds to balance the spice levels. Enjoy spicy vegetable pulao recipe | masala pulao | veg pulao | with step by step photos. | [To make spicy vegetable pulao, heat the ghee in a deep non-stick pan, add the prepared paste and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the mixed vegetables, green peas, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the rice and deep-fried onions, mix well and cook on medium flame for 2 minutes, while stirring occasionally., Serve the spicy vegetable pulao hot garnished with deep-fried onions and coriander.] | [Energy, 247 cal, Protein, 5.5 g, Carbohydrates, 40.9 g, Fiber, 5 g, Fat, 6.8 g, Cholesterol, 0 mg, Sodium, 12.7 mg] | spicy-vegetable-pulao-2216r |
| rcp41927 | Spicy Yellow Banana Chips, Banana Wafers, Raw Banana Wafers | Snacks | NA | [surti raw bananas, salt, oil coconut oil, chilli powder, cumin seeds (jeera) powder] | 1 mins | 25 mins | [Evening Tea Snacks, Kids Tiffin Box, Indian Travel Food Dry Snacks] | 3Makes 3 cups (3 cup ) | Indian | Yellow banana chips is an evergreen snack of Keralite origin, which has become popular all over India. The Surti bananas have a nice texture and rustic flavour, which make the chips quite special. Not only is the taste and texture different, so is the method. You need to follow the instructions about slicing the bananas directly into the oil, the way the salt is added, and so on, to get the chips right. The chips can be made in a longish size by slicing the bananas vertically, or in a small round shape (like usual chips) by slicing them horizontally. The small round ones are easier to slice and also cook faster, so we prefer that. In this recipe, we have made Spicy Yellow Banana Chips by adding a touch of chilli and cumin powders to the chips, adding a spicy dimension to the crunchy excitement. You can also try other recipes like the Yellow Banana Chips or Peri Peri Potato Chips . | [Heat the oil or coconut oil in a deep non-stick pan on a slow flame., Meanwhile, make light slits on the raw banana peels at equal distance while taking care not to slit the raw banana., Trim both the edges of the raw banana and gently remove the peel using your fingers. Keep aside., Combine the salt and 4 tbsp of water in a small bowl and mix well till the salt dissolves completely. Keep aside., Slice half the raw banana using a slicer directly into the hot oil., Allow the banana slices to cook for ½ minute and then add 1 tbsp of salt-water mixture to the oil. Let this cook for ½ minute again and then gently mix well using a slotted spoon., Continue cooking the chips on a medium flame till they turn crisp from both the sides and the spluttering sound of oil-water stops, while stirring occasionally. Remove the banana chips from the oil and drain on an absorbent paper., Repeat the same procedure to make more banana chips in 3 more batches., Immediately sprinkle the prepared spicy masala mixture evenly over it and toss gently., Cool completely and serve or store in an air-tight container.] | [Energy, 351 cal, Protein, 1.1 g, Carbohydrates, 11.2 g, Fiber, 0.4 g, Fat, 33.5 g, Cholesterol, 0 mg, Vitamin A, 324 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 19.2 mg, Folic Acid, 13.1 mcg, Calcium, 8 mg, Iron, 5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 12 mg, Potassium, 154.4 mg, Zinc, 0 mg] | spicy-yellow-banana-chips-banana-wafers-raw-banana-wafers-41927r |
| rcp22174 | Spicy Yellow Moong Dal, Healthy Indian Moong Dal | NA | Veg | [yellow moong dal (split yellow gram), chopped onions, chopped tomatoes, chopped garlic (lehsun), ginger (adrak) paste, green chillies , slit, turmeric powder (haldi), chilli powder, garam masala, salt] | 15 mins | 12 mins | [Indian Pressure Cooker, Healthy Pressure Cooker, Pressure Cooker Vegetables, Pressure Cooker, Low Carb Diet, Vitamin B9 Rich Folate, B Vitamins] | 4Makes 4 servings | Indian | spicy yellow moong dal recipe | healthy moong dal | Indian moong dal for weight loss | with 25 amazing images. spicy yellow moong dal recipe | healthy moong dal | Indian moong dal for weight loss is appealing though it encompasses simplicity. Learn how to make healthy moong dal. To make spicy yellow moong dal, clean, wash and soak the yellow moong dal in enough water in a deep bowl for 15 minutes. Drain and keep aside. Combine all the ingredients along with the yellow moong dal and 1½ cups of water in a pressure cooker, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid and whisk well. Add ¼ cup of water, mix well and bring to boil. Serve hot. This Spicy Yellow Moong Dal is so tasty you will want to make it every day, and you can – because it is so simple and easy-to-make. Unlike traditional methods of making dal with a ghee-loaded tempering, this healthy moong dal is made without any oil and yet tastes the same. Moong Dal is a storehouse of nutrients like protein, iron and folic acid, so you can relish this dal without any guilt of putting on extra kilos and with the satisfaction of providing your body machinery with required nutrients. This Indian moong dal for weight loss is a wise choice for diabetics and heart patients too! Further the teamwork of onions and tomatoes with basic Indian spices in spicy yellow moong dal produces an excellent mix of flavours and aroma. These vegetables also lend antioxidants, which are necessary compounds to reduce inflammation in the body and keep stress at bay. Tips for spicy yellow moong dal. 1. Instead of slit green chillies and ginger paste you can also add ginger-green chilli paste. 2. If you are serving the dal later, then add water to adjust the consistency of the dal before reheating and serving. 3. This is a zero oil dal, but if you wish you can give a tempering of cumin seeds in a tsp of oil after the dal is cooked. 4. You can buy readymade garam masala or make garam masala at home. Learn how to make spicy yellow moong dal recipe | healthy moong dal | Indian moong dal for weight loss | with step by step photos. | [Clean, wash and soak the yellow moong dal in enough water in a deep bowl for 15 minutes. Drain and keep aside., Combine all the ingredients along with the yellow moong dal and 1½ cups of water in a pressure cooker, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid and whisk well., Add ¼ cup of water, mix well and bring to boil., Serve hot.] | [Energy, 72 cal, Protein, 4.8 g, Carbohydrates, 12.6 g, Fiber, 1.8 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 6.8 mg] | spicy-yellow-moong-dal-healthy-indian-moong-dal-22174r |
| rcp6504 | Spinach , Lettuce and Cherry Tomatoes in Honey Lemon Dressing | NA | NA | [shredded spinach (palak), shredded lettuce, lettuce, bean sprouts, cherry tomatoes, pumpkin seeds, pretzel bread sticks, honey, lemon juice, chopped spring onion greens, salt] | 5 mins | 0 mins | [American Salads] | 4Makes 4 servings | American | Shredded spinach torn lettuce, crunchy bread sticks, bean sprouts and cherry tomatoes are tossed in with a yummy honey-lemon juice and spring onion dressing. Crunchy in every spoonful, just ensure you eat it immediately after the dressing is mixed in. Enjoy! | [Mix the spinach, iceberg and bean sprouts in a bowl., Put some ice water in the bowl and keep in the refrigerator., Just before serving, drain the spinach, iceberg and bean sprouts., Add the cherry tomatoes, pumpkin seeds and pretzel sticks an place in a serving bowl., Pour the dressing on top.] | [Energy, 83 cal, Protein, 3.5 g, Carbohydrates, 15.7 g, Fiber, 1.7 g, Fat, 1.1 g, Cholesterol, 0 mg, Vitamin A, 995.3 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.7 mg, Vitamin C, 19.8 mg, Folic Acid, 27.4 mcg, Calcium, 57.8 mg, Iron, 1.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 118.4 mg, Potassium, 170.7 mg, Zinc, 0.9 mg] | spinach--lettuce-and-cherry-tomatoes-in-honey-lemon-dressing-6504r |
| rcp3451 | Spinach and Baby Corn Parathas | NA | NA | [whole wheat flour (gehun ka atta), oil, salt, chopped and blanched spinach (palak), chopped baby corn, oil, chopped green chillies, salt, oil, pickle] | 10 mins | 10 mins | [Punjabi roti recipes | Punjabi parathas, Parathas, All-in-one Parathas, Indian Tawa, Tava] | 3Makes 3 parathas | Punjabi | A unique combination of baby corn and spinach forms the filling for these sumptuous parathe. Make sure you chop the baby corn finely so it binds well when sautéed with the spinach and green chillies. This will ensure the filling stays together when folded into the rotis. Serve these delectable Spinach and Baby Corn Parathas hot and fresh with a selection of pickles. | [Combine all the ingredients, mix well and knead into a soft dough using enough water., Allow the dough to rest for at least 30 minutes. Keep aside., Heat the oil in a broad non-stick pan, add the baby corn and sauté on a medium flame for 2 to 3 minutes., Add the green chillies, spinach and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Divide the stuffing into 3 equal portions and keep aside., Divide the dough into 3 equal portions and roll out one portion of the dough into a circle of 150 mm. (6”) diameter circle., Put 1 portion of the filling on one half of the roti and fold it over to make a semi-circle., Heat a non-stick tava (griddle) and cook the parathas on a medium flame for 3 to 4 minutes, using a little oil, till it turns golden brown in colour from both the sides., Repeat steps 2 and 3 with the remaining dough and filling to make 2 more parathas., Serve immediately with pickle. .] | [Energy, 190 cal, Protein, 6 g, Carbohydrates, 31.7 g, Fiber, 6 g, Fat, 5.4 g, Cholesterol, 0 mg, Sodium, 41.4 mg] | spinach-and-baby-corn-parathas-3451r |
| rcp1725 | Spinach and Baby Corn Soup ( Cooking Under 10 Minutes) | NA | NA | [spinach (palak), baby corn, garlic (lehsun) cloves, spring onions, coconut milk powder, chilli powder, butter, salt] | 5 mins | 5 mins | [Saute, Indian Pressure Cooker, Pan, Presssure Cooker Soups] | 2Makes 2 servings | Indian | While most people use baby corn commonly in snacks and subzis, they forget how well it fits into soups too. Spinach and baby corn soup features a nutritious combination of spinach, baby corn and onions cooked with ample milk too. This soup should have a rough texture, so work the blender for just ½ a minute or so. | [Put 1 1/2 cups of water to boil., Heat the butter in a saucepan and saute the garlic and spring onions in it., Add the spinach and baby corn and saute for some more time., Sprinkle the coconut milk powder and chilli powder and stir well., Add the hot water and salt and simmer for a few minutes., Serve hot.] | [Energy, 36 cal, Protein, 1.2 g, Carbohydrates, 3.4 g, Fiber, 1.8 g, Fat, 2.2 g, Cholesterol, 0 mg, Vitamin A, 1029 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.1 mg, Vitamin C, 25.8 mg, Folic Acid, 25.3 mcg, Calcium, 40 mg, Iron, 1.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 23.2 mg, Potassium, 154.2 mg, Zinc, 0.2 mg] | spinach-and-baby-corn-soup---cooking-under-10-minutes-1725r |
| rcp4618 | Spinach and Baby Corn Soup ( Healthy Soups and Salad Recipe) | NA | NA | [chopped spinach (palak), sliced baby corn, cornflour, low-fat butter, chopped onions, basic vegetable stock, salt] | 10 mins | 10 mins | [Mixer, Pan, Pregnancy Vitamin A Rich, Healthy Thick Creamy Soups, Quick Healthy Indian Soups, Recipes for glowing skin, Recipes for Healthy Eyes] | 6Makes 6 servings | Indian | Have you ever felt that foods that are nice to look at, kindle your appetite even before you dig in? Well, that is sure to be true of this colourful soup, enriched with vitamin A and folic acid rich spinach. Baby corn adds crunch to this vibrant soup, while the vegetable stock pools in more nutrients and antioxidants. Slurp up the Spinach and Baby Corn Soup for glowing skin and sharp vision! | [Dissolve the cornflour in ½ cup of basic vegetable stock and keep aside., Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 1minute., Add the baby corn and spinach and sauté on a medium flame for 2 minutes., Add the remaining 3 ½ cups of basic vegetable stock and the cornflour-stock mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously., Allow it to cool completely and then blend it in a mixer to a smooth purée., Transfer the purée back to the pan and add the salt and pepper. Mix well and bring to a boil, while stirring occasionally., Serve hot.] | [Energy, 56 cal, Protein, 1.7 g, Carbohydrates, 10.8 g, Fiber, 2.2 g, Fat, 0.9 g, Cholesterol, 1.7 mg, Sodium, 29.4 mg] | spinach-and-baby-corn-soup--healthy-soups-and-salad-recipe-4618r |
| rcp355 | Spinach and Baby Corn Soup ( Soups and Salads Recipe ) | NA | NA | [chopped spinach (palak), baby corn, butter, chopped spring onion whites greens, chopped garlic (lehsun), cornflour, white stock, tabasco sauce, salt, freshly ground black pepper (kalimirch), desiccated coconut] | 25 mins | 12 mins | [Indian Clear Soups, Jhat-Pat Soup, Non-stick Pan] | 6Makes 6 servings | Indian | Crunchy baby corn and roughly chopped spinach make a great combination for soup. The clear soup dotted with baby corn discs and green spinach leaves is a treat to the eye as much as it is to taste. A bit of tabasco sauce endows the soup with just the right amount of spice. It tastes super when served hot with a generous garnish of desiccated coconut. No idea what to serve with soup to make a full meal out of it? Check out our casseroles and bakes recipes like Baked Stuffed Mushroom Pancake , Broccoli Crepes with Mexican Green Sauce , Crepes Mexicana , Pasta and Vegetable Casserole , Roasted Vegetables with Brown Rice and Vegetables and Spaghetti in Tomato Sauce | [Combine the cornflour and 2 tbsp of water in a bowl, mix well and keep aside., Heat the butter in a deep non-stick pan, add the spring onions and garlic and sauté on a medium flame for a minute., Add the baby corn and spinach and sauté on a medium flame for 2 minutes., Add the white stock, 3 cups of water and water- cornflour mixture, mix well and cook on a medium flame for 6 minutes, while stirring continuously., Add the tabasco sauce, salt and pepper, mix well and cook on a medium flame for 5 minutes., Serve hot garnished with desiccated coconut.] | [Not Given] | spinach-and-baby-corn-soup--soups-and-salads-recipe--355r |
| rcp37534 | Spinach and Baby Corn Soup Or How To Make Palak Baby Corn Soup Recipe | NA | Veg | [chopped spinach (palak), babycorn roundels, butter, chopped onions, milk, cornflour milk, salt, freshly ground black pepper (kalimirch)] | 10 mins | 15 mins | [Thick / Creamy Indian Soups, Western Party, Deep Pan, Quick Vegetarian Soups] | 4Makes 4 servings | Indian | Soothing and sumptuous! This Spinach and Baby Corn Soup has a pleasant colour and a rich texture, derived not only from the interplay of spinach and baby corn but also through the addition of milk. Onions, sautéed in butter along with the other ingredients, works well with the nutty taste of spinach and the subtle flavour of baby corn, resulting in a true treat for your palate. As far as possible use freshly milled pepper to garnish your soups and salads, to get the best flavour and aroma. | [Heat the butter in a deep pan, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the spinach and babycorn, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add 1½ cups of water, milk, mix well and boil for 2 to 3 minutes., Add the prepared cornflour-milk mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Add salt, mix well and cook on a medium flame for 1 minute, while stirring continuously., Remove from the flame and allow it to cool a little., Blend it using a hand blender till the mixture is smooth., Put on flame and boil again for 1 to 2 minutes., Serve hot garnished with pepper powder.] | [Energy, 130 cal, Protein, 4 g, Carbohydrates, 8 g, Fiber, 0.7 g, Fat, 7.5 g, Cholesterol, 0 mg, Vitamin A, 929.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.3 mg, Vitamin C, 5.3 mg, Folic Acid, 25.4 mcg, Calcium, 171.7 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 47.4 mg, Potassium, 121.5 mg, Zinc, 0.1 mg] | spinach-and-baby-corn-soup-or-how-to-make-palak-baby-corn-soup-recipe-37534r |
| rcp38849 | Spinach and Bean Pizza | NA | NA | [thin crust pizza base, grated mozzarella cheese, chopped and blanched spinach (palak), butter, green chilli paste, white sauce, salt, baked beans, butter, chopped onions, tomato ketchup, sugar, chilli powder, salt] | 10 mins | 10 mins | [Italian Pizzas, different types of pizza, Baked, Oven, Kids Pizzas] | 2Makes 2 pizzas | Italian | Although it requires the preparation of two toppings and a spot of thoughtful arrangement, the Spinach and Bean Pizza is totally worth the little time and effort spent on it. The baked beans with their quintessential sweet and sour flavour complement the creamy spinach topping very well, making this pizza a balanced meal and a tasty treat. By using canned baked beans, this recipe can be made quicker. | [Heat the butter in a broad non-stick pan, add the green chilli paste and spinach,and sauté on a medium flame for 1 minute., Add the white sauce and a little salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Divide the topping into 4 equal portions and keep aisde., Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the baked beans, tomato ketchup, sugar, chilli powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside., Divide into 4 equal portions and keep aside., Place 2 pizza base on a clean, dry surface, spread a portion of the spinach white-sauce topping and a portion of the bean topping over each pizza base., Finally sprinkle ¼ cup of cheese evenly over each base., Place 2 pizza bases on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 to 12 minutes., Repeat steps 1 to 3 to make 2 more pizzas., Cut into equal wedges and serve immediately.] | [Not Given] | spinach-and-bean-pizza-38849r |
| rcp22239 | Spinach and Bean Sprouts Salad in Creamy Celery Dressing | NA | Veg | [shredded spinach (palak), bean sprouts, carrot cubes, lettuce, chopped spring onion greens, low fat curds (dahi), chopped celery (ajmoda), lemon juice, powdered sugar, salt] | 20 mins | 0 mins | [Sprouts, Low Veg Glycemic Index, Diabetic Salads, Healthy Indian Salads with healthy dressing, Healthy Heart Salads Raitas, Low Cholesterol Salads, Raitas, Low Calorie Salads & Raitas] | 3Makes 3 servings | Indian | spinach and bean sprouts in creamy celery dressing recipe | palak, lettuce and bean sprout salad | healthy Indian bean sprouts salad | with 26 amazing images. spinach and bean sprouts in creamy celery dressing recipe | palak, lettuce and bean sprout salad | healthy Indian bean sprouts salad is a perfect blend of hue, flavour and nourishment. Learn how to make palak, lettuce and bean sprout salad. To make spinach and bean sprouts in creamy celery dressing, combine all the ingredients along with the dressing in a deep bowl and toss well. Serve immediately. Toss up a tongue-tickling salad of bean sprouts, spinach and veggies, laced with a luscious dressing made with low-fat curds. Contrasting shades of carrot and greens in an off-white background makes this palak, lettuce and bean sprout salad a delight to behold, while the tangy hints of lemon and peppy pepper excite the taste buds. The protein, vitamin A, folic acid, fibre and other nutrients in this healthy Indian bean sprouts salad will help fight infections, nourish your skin and make you glow with good health. The creaminess of this salad is from the curd. All health conscious people including diabetics, heart patients and weight-watchers can enjoy this salad. They can make their choice between full fat curd and low fat curd. Serve this spinach and bean sprouts in creamy celery dressing with a bowl of Carrot and Coriander Soup for a satiating, yet light dinner. Tips for spinach and bean sprouts in creamy celery dressing. 1. Mix well. Make the dressing just before serving the salad. The reason is that the dressing is using thick curd and will further thicken if kept in the fridge. 2. Put salad in the fridge to chill and add dressing before serving. Enjoy spinach and bean sprouts in creamy celery dressing recipe | palak, lettuce and bean sprout salad | healthy Indian bean sprouts salad | with step by step photos. | [To make spinach and bean sprouts salad in creamy celery dressing, combine all the ingredients along with the dressing in a deep bowl and toss well., Serve immediately.] | [Energy, 43 cal, Protein, 2.9 g, Carbohydrates, 7.3 g, Fiber, 2 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 59.1 mg] | spinach-and-bean-sprouts-salad-in-creamy-celery-dressing-22239r |
| rcp5616 | Spinach and Carrot Rice | NA | NA | [long grained rice (basmati), cumin seeds (jeera), oil, salt, chopped spinach (palak), boiled green peas, chopped green chillies, chopped onions, oil, salt, grated carrot, caraway seeds (shahjeera), coriander (dhania) powder, cumin seeds (jeera) powder, oil, salt, grated processed cheese] | 20 mins | 10 mins | [International Favourites, Recipes for beautiul hair, Recipes for Healthy Eyes] | 4Makes 4 servings | NA | Spinach and carrot layered with rice. . . . . This recipe is doing wonders for eyes and hair with its high vitamin a, calcium and iron content. | [Cook the rice in boiling salted water till it is almost done. Each grain of the cooked rice should be separate. Drain and discard the water. Keep the rice aside., Heat the oil in a vessel and fry the shah-jeera for a little time. Add the cooked rice and salt and mix gently., Cook the spinach with 1 tablespoon of water. When cooked, drain the spinach., Heat the oil in a vessel and fry the onions for a little time. Add the spinach, green peas, chillies and salt and mix well., Heat the oil in a vessel and fry the shah-jeera., Add the grated carrot and 2 tablespoons of water. Add the curry powder and salt and mix well. Cover and cook for a few minutes., Grease a baking dish and spread half the cooked rice. Next spread the spinach mixture, cover with the remaining rice and finally with the carrot layer. Sprinkle the cheese on top., Bake in a hot oven at 220°c (450°f) for 20 minutes., Serve hot.] | [Energy, 256 cal, Protein, 7.2 g, Carbohydrates, 44.5 g, Fiber, 6.5 g, Fat, 5.5 g, Cholesterol, 4.5 mg, Sodium, 95.2 mg] | spinach-and-carrot--rice-5616r |
| rcp748 | Spinach and Carrot Pulao with Coconut Curry | Dinner | NA | [chopped spinach (palak), boiled carrots, rice (chawal), ghee, cumin seeds (jeera), salt, coconut milk (nariyal ka doodh), ghee, chopped onions, sugar, salt, ghee, garlic (lehsun) cloves, coriander (dhania) seeds, cumin seeds (jeera), poppy seeds (khus-khus), coconut, cardamoms (elaichi)] | 25 mins | 11 mins | [South Indian Rice, Pulaos, Onam recipes, Kerala Onam Sadya, Mother's Day, Non-stick Pan, Biryani Recipes for Indian Dinner, Rice Pulao] | 4Makes 4 servings | Kerala | Chock-full of nutrients and bubbling with flavour, the Spinach and Carrot Rice with Coconut Curry is a tasteful preparation of spinach and carrot rice perked up with a spicy paste, layered with coconut curry, and baked in an oven so the flavours mingle and cause your taste buds to tingle! | [Heat the ghee in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the spinach, carrots, rice and salt, mix well and cook on a medium flame for 1 to 2 minutes., Divide the rice into 2 equal portions and keep aside., Heat the ghee in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the paste and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the coconut milk, sugar and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously., To make Spinach and Carrot Pulao with Coconut Curry, grease a baking bowl with a little ghee, pour 1 portion of the rice into it and spread it evenly., Pour the coconut curry over it and spread it evenly and finally top it with the 2nd portion of the rice over it and spread it evenly., Cover with an aluminium foil and bake in a pre-heated oven at 200°c(400°f) for 15 minutes., Serve spinach and carrot pulao with coconut curry immediately.] | [Energy, 395 cal, Protein, 5.2 g, Carbohydrates, 40.4 g, Fiber, 7.7 g, Fat, 23.6 g, Cholesterol, 0 mg, Vitamin A, 1007.1 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.3 mg, Vitamin C, 7 mg, Folic Acid, 30.3 mcg, Calcium, 28.4 mg, Iron, 1.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 10.7 mg, Potassium, 56 mg, Zinc, 0.7 mg] | spinach-and-carrot-pulao-with-coconut-curry-748r |
| rcp1868 | Spinach and Carrot Rice ( Fun Food For Children) | NA | NA | [chopped spinach (palak), grated carrot, cooked rice (chawal), butter, cumin seeds (jeera), chopped onions, chilli powder, salt] | 10 mins | 5 mins | [International Favourites, Children's Day, Healthy Foods for Kids, Kids After School, Kids High Energy Indian Foods] | 4Makes 4 servings | Indian | A flavourful rice dish with vitamin A rich carrots, iron and folic acid loaded spinach, and mild spices, this is ideal for packing in a lunch box. Butter adds to the goodness of this easy-to-make Spinach and Carrot Rice. Moms can be happy about packing a nutritious dish that will help in their kids’ growth and development, while also pleasing their palates. | [Heat the butter in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the onions and sauté on a medium flame for 1 minute., Add the carrots and spinach and sauté on a medium flame for 2 minutes., Add the rice, chilli powder and salt, mix well and cook on a medium flame for 1 minute., Cool slightly and pack in a tiffin box.] | [Energy, 136 cal, Protein, 2.5 g, Carbohydrates, 25.4 g, Fiber, 1.1 g, Fat, 2.7 g, Cholesterol, 7.5 mg, Sodium, 41.3 mg] | spinach-and-carrot-rice---fun-food-for-children-1868r |
| rcp38496 | Spinach and Carrot Risotto | NA | NA | [blanched and chopped spinach, chopped carrots, cooked rice (chawal), olive oil, chopped garlic (lehsun), boiled green peas, milk, grated processed cheese, tomato puree, fresh cream, salt, chopped fresh basil, chopped celery, chopped parsley] | 20 mins | 7 mins | [International Favourites, Pan] | 4Makes 4 servings | NA | Risotto is a classic Italian preparation of rice simmered with cheese, milk, cream and pepper. In this sumptuous Spinach and Carrot Risotto, veggies, tomato purée and mixed herbs enhance the classic risotto by adding more crunch, tang, aroma and of course, flavour. Always serve risottos fresh off the pan, as the cheese tends to become gummy as it cools down. Also, make sure the rice is fully cooked as a risotto is supposed to be slightly mushy, with all the ingredients gelling well together. | [Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add the carrots and sauté on a medium flame for 2 minutes., Add the green peas and spinach and sauté on a medium flame for 1 more minute., Add the rice, milk, cheese, tomato purée, fresh cream and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Mash it a little using a potato masher., Add the basil, celery and parsley, mix well and cook on a medium flame for 1 more minute., Serve immediately.] | [Not Given] | spinach-and-carrot-risotto-38496r |
| rcp5606 | Spinach and Carrot Soup | NA | NA | [chopped spinach (palak), carrot, butter, chopped onions, milk, salt, freshly ground black pepper (kalimirch), powdered flaxseeds (alsi) wheat germ] | 5 mins | 15 mins | [Thick / Creamy Indian Soups, Western Party, High in Omega 3 Fatty Acids, Antioxidant Rich Indian, Recipes for glowing skin, Recipes for Healthy Eyes, Vitamin E Rich Recipes for Glowing Skin] | 4Makes 4 servings | Indian | spinach and carrot soup recipe | spinach and carrot soup with garlic | Indian spinach carrot onion soup | high fiber spinach soup | with 24 amazing images. spinach and carrot soup recipe | spinach and carrot soup with garlic | Indian spinach carrot onion soup | high fiber spinach soup is a simple way to include many nutrients in one bowlful. It is also colourful, attractive and flavourful. Learn how to make spinach and carrot soup with garlic. Spinach and carrot soup with garlic, a palak delicacy which is well balanced in flavours with the correct proportions of onions and mildly sweet carrot. It is further enriched with roasted flaxseed powder to make up for the necessary vitamin A along with vitamin E for healthy vision and glowing skin. This yummy Indian spinach carrot onion soup bring together a combo of veggies which are loaded with fiber. This soup is not strained, so most of the fiber is retained. The fibre is a key nutrient to maintain digestive health and prevent constipation. It also helps manage blood sugar levels and blood cholesterol levels. This high fiber spinach soup is thus seemingly perfect choice for diabetics and heart patients. Weight-watchers can team this healthy soup with a bowl of colourful salad to make an antioxidant rich meal. Remember antioxidants are key compounds which help reduce inflammation in the body and maintain the health of the organs. Tips for spinach and carrot soup. 1. Be careful while adding salt as spinach is high in sodium so put less. 2. Cook on a medium flame 1 to 2 minutes. Don't overcook the soup at this stage as you will lose the colour of spinach. 3. Add 1/2 cup chopped and parboiled carrots. We have used parboiled carrots so that they cook faster. Enjoy spinach and carrot soup recipe | spinach and carrot soup with garlic | Indian spinach carrot onion soup | high fiber spinach soup | with step by step photos. | [To make spinach and carrot soup, heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes or till the onions turn translucent., Add the carrots and sauté on a medium flame for another 2 minutes., Add the spinach and 1 cup of water, mix well and cook on a medium flame 1 to 2 minutes., Add the milk, salt and pepper powder, mix well and cook on a medium flame another 4 to 5 minutes, while stirring occasionally. Keep aside to cool slightly., When cool, transfer the mixture into a blender jar, add roasted flaxseed powder and blend in a mixer to a smooth purée., Transfer the purée into a broad non-stick pan and cook on a medium flame for 2 to 3 minutes., Serve the spinach and carrot soup hot.] | [Energy, 138 cal, Protein, 5.9 g, Carbohydrates, 10.5 g, Fiber, 1.7 g, Fat, 6.2 g, Cholesterol, 13.9 mg, Sodium, 46.4 mg] | spinach-and-carrot-soup-5606r |
| rcp35026 | Spinach and Chana Kebab, Indian Palak Chana Dal Kebabs | Snacks | Veg | [soaked and cooked chana dal (split bengal gram), turmeric powder (haldi), ginger-garlic (adrak-lehsun) paste, chilli powder, salt, oil, cumin seeds (jeera), spinach (palak), dried fenugreek leaves (kasuri methi), garam masala, quick cooking rolled oats, freshly ground black pepper (kalimirch), salt, oil, garlic chutney] | 20 mins | 25 mins | [Punjabi Swadisht Nashta, Vegetarain Kebabs, Low Calorie Indian Snacks, Indian Tawa, Iftar Recipes for Ramadan / Ramzan, Kebab Party, Tava] | 10Makes 10 kebabs | Punjabi | spinach and chana kebab recipe | Indian palak chana dal kebabs | healthy spinach chana dal cutlet | veg hariyali kabab | with 64 amazing images. spinach and chana kebab recipe | Indian palak chana dal kebabs | healthy spinach chana dal cutlet | veg hariyali kabab is a non-fried healthy starter. Learn how to make Indian palak chana dal kebabs. To make spinach and chana kebab, combine all the ingredients in a broad non-stick pan, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Cool slightly and blend in a mixer to a coarse mixture. Keep aside. Heat 1 tsp of oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the spinach purée and cook on a slow flame, while stirring continuously, for 1 to 2 minutes or till the water evaporates. Add all the remaining ingredients along with the chana dal mixture and salt, mix well and cook on a slow flame for another 2 to 3 minutes, while stirring continuously. Sprinkle a little water if the mixture becomes very dry. Cool slightly and divide the mixture into 10 equal portions. Roll out each portion into a 67 mm. (2½”) thin flat round kebab. Heat a non- stick tava (griddle) and grease it using ¼ tsp of oil, place 5 kebabs on it and cook all the kebabs on a slow flame, using 1 tsp of oil, till they turn golden brown in colour from both the sides. Serve hot with garlic chutney. Even health enthusiasts will queue up for a second helping of this kebab that is made of chana dal, spinach, methi leaves and aromatic spices. Proper cooking techniques like cooking on a tava with minimal oil and a thoughtful combination of ingredients qualifies this Indian palak chana dal kebabs for a health book! We have avoided the use of cornflour or potatoes and replaced them with rolled oats for binding. This veg hariyali kabab may seem to be elaborate, but it’s worth the effort for all health conscious looking for tasty snacks. However, remember that these kebabs will not have that perfect crispy texture like fried kebabs. This healthy spinach chana dal cutlet is a wealth of iron, and folic acid – 2 key nutrients which help to keep anaemia at bay. The spinach also has vitamin A which acts as an antioxidant and helps to get a glowing skin and good vision. 1 to 2 kebabs can be enjoyed by diabetics, heart patients and weight watchers. Pregnant women and women with PCOS too can enjoy this at snack time. Tips for spinach and chana kebab. 1. Remember to plunge the spinach leaves in a bowl of ice cold water after blanching. This step is known as refreshing, it is done to retain the colour of the vegetable and it also halts the process of cooking. 2. Do not add water to blend spinach for the puree. 3. Also you may keep the blended spinach puree in a strainer to drain out excess water if any. 4. While cooking the spinach puree, ensure to cook it on a slow flame and stir continuously till the water evaporates. Presence of water may make the rolling and shaping of the kebab difficult. 5. We recommend you make ginger garlic paste at home instead of buying it readymade from the market. 6. Prefer to crush the kasuri methi in between your palms and use. 7. These kebabs are non-fried, so do not shape them very thick. Do not shape very thin too, as they might break while cooking. 8. Finally remember to cook the kebabs on a slow flame so they cook uniformly. 9. Serving these kebabs immediately is also very important to enjoy its taste and texture. Enjoy spinach and chana kebab recipe | Indian palak chana dal kebabs | healthy spinach chana dal cutlet | veg hariyali kabab | with step by step photos. | [Combine all the ingredients in a broad non-stick pan, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Cool slightly and blend in a mixer to a coarse mixture. Keep aside., To make spinach and chana kebab, heat 1 tsp of oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the spinach purée and cook on a slow flame, while stirring continuously, for 1 to 2 minutes or till the water evaporates., Add all the remaining ingredients along with the chana dal mixture and salt, mix well and cook on a slow flame for another 2 to 3 minutes, while stirring continuously. Sprinkle a little water if the mixture becomes very dry., Cool slightly and divide the mixture into 10 equal portions., Roll out each portion into a 67 mm. (2½”) thin flat round kebab., Heat a non- stick tava (griddle) and grease it using ¼ tsp of oil, place 5 kebabs on it and cook all the kebabs on a slow flame, using 1 tsp of oil, till they turn golden brown in colour from both the sides., Repeat step 6 to cook 5 more kebabs., Serve the spinach and chana kebab hot with garlic chutney.] | [Energy, 74 cal, Protein, 3.2 g, Carbohydrates, 9.5 g, Fiber, 2.4 g, Fat, 2.6 g, Cholesterol, 0 mg, Sodium, 12.5 mg] | spinach-and-chana-kebab-indian-palak-chana-dal-kebabs-35026r |
| rcp33225 | Spinach and Cheese Balls, Protein Rich Recipe | Snacks | NA | [chopped spinach (palak), processed cheese cubes, mashed potatoes, crumbled paneer (cottage cheese), salt, green chilli paste, whole wheat bread, whole wheat bread, oil, tomato ketchup sweet chilli sauce] | 15 mins | 15 mins | [Italian Starters, Quick Evening Snacks, Indian Snacks for Entertaining, Indian Cheese Recipes, Deep-fried Indian Starters, Evening Tea Snacks, Christmas] | 12Makes 12 balls | Indian | spinach and cheese balls recipe | palak cheese balls | Indian starter recipe | with 19 amazing images. spinach and cheese balls recipe is the popular Indian Snack dish, fully power packed, made with Spinach (Palak), Boiled Potatoes, Paneer and Processed Cheese Learn how to make spinach and cheese balls recipe | palak cheese balls | Indian starter recipe | spinach and cheese balls, this power-packed snack is made up of cheese and paneer, 2 dense sources of protein. Paneer has a bland flavour and thus blends well with any ingredient. This palak cheese balls is sure to be enjoyed by people of all age groups especially the kids who love to munch on finger foods like cutlets, tikkis etc… so, this is a good way to sneak protein into their diet through foods that they love! Tips to make spinach and cheese balls: 1. If you want to serve it later, you can just make the balls and refrigerate, then deep fry as an when required. 2. You can also use mozzarella cheese for stuffing. 3. Gently stir the balls while deep frying otherwise it may get spoilt. Enjoy spinach and cheese balls recipe | palak cheese balls | Indian starter recipe | with detailed step by step images. | [To make spinach and cheese balls, combine the potatoes, paneer, spinach, salt, green chilli paste and bread crumbs in a bowl and mix well., Divide the mixture into 12 equal portions and shape each portion into a small round., Press a little in the centre of each round to make a depression, place a piece of cheese cube in it and again shape them into a round ball., Roll the balls in the bread crumbs till they are evenly coated from all the sides., Heat the oil in a kadhai and deep-fry 3 to 4 balls at a time till they turn golden brown in colour from all the sides., Drain the spinach and cheese balls on absorbent paper and serve hot with tomato ketchup or sweet chilli sauce., Insert a toothpick or a bread stick to make the cheese balls look more appealing to your little ones.] | [Energy, 36 cal, Protein, 1.4 g, Carbohydrates, 3.8 g, Fiber, 0.2 g, Fat, 1.7 g, Cholesterol, 0.8 mg, Sodium, 12.9 mg] | spinach-and-cheese-balls-protein-rich-recipe-33225r |
| rcp1886 | Spinach and Cheese Stuffed Crêpes | BreakFast | NA | [whole wheat flour (gehun ka atta), plain flour (maida), milk, melted butter, salt, butter, chopped spinach (palak), grated processed cheese, butter, chopped onions, chopped garlic (lehsun), chopped tomatoes, salt] | 10 mins | 7 mins | [Breakfast Chillas, Indian Pancakes, Children's Day, Western Party, Tava, Non-stick Pan, Kids After School] | 5Makes 5 stuffed crêpes | Indian | Wholesome crêpes filled with a toothsome mixture of spinach, tomato and cheese, this is a scrumptious treat that no kid can resist. The creamy cheese and tangy tomatoes make the vitamin and iron-rich spinach filling very tempting for kids, while the addition of wheat flour to the batter ensures a good dose of protein and calcium. All the more reason for moms to love the Spinach and Cheese Stuffed Crêpes as much as their kids do! | [Combine all the ingredients along with approx. ¾ cup of water in a deep bowl and mix well to make a smooth batter., Grease a 100 mm. (4") diameter non-stick pan using a little butter, pour ¼ cup of the batter and tilt the pan around quickly so that the batter coats the pan evenly., Cook the crêpe on each side using a little butter for 30 seconds approximately., Repeat with the remaining batter to make 4 more crêpes. Keep aside., Heat the butter in a broad non-stick pan, add the onions and garlic and sauté on a medium flame for 2 minutes., Add the spinach, tomatoes and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the cheese and mix well., Divide the mixture into 5 equal portions and keep aside., Place a crêpe on a flat, dry surface., Place a portion of the spinach and cheese filling in a row in the centre of the crêpe and roll it up tightly., Serve immediately.] | [Energy, 110 cal, Protein, 3.2 g, Carbohydrates, 10.9 g, Fiber, 1.3 g, Fat, 5.8 g, Cholesterol, 17.6 mg, Sodium, 102.4 mg] | spinach-and-cheese-stuffed-crêpes-1886r |
| rcp39143 | Spinach and Chick Pea Soup | NA | Veg | [shredded spinach (palak), boiled kabuli chana (white chick peas), olive oil, chopped garlic (lehsun), chopped green chillies, chopped spring onions whites, basic vegetable stock, salt, dried oregano, lemon juice] | 10 mins | 5 mins | [Healthy Indian Recipes, Quick Vegetarian Soups, Indian Cancer Patients, High in Omega 3 Fatty Acids, Senior Citizen, Pregnancy Iron Rich Indian Foods, Pregnancy Folic Acid Rich] | 4Makes 4 servings | Indian | Just what you need for a full-fledged day! Iron-rich spinach and chick pea come together in a flavoursome soup cooked in vegetable stock. A thoughtful addition of herbs and spices along with lemon juice ensures added aroma as well as full nutrient absorption, as iron needs to be complemented with vitamin C for maximum uptake by the body. You will surely enjoy this lip-smacking and wholesome soup, but make sure you have it fresh before the spinach turns into a blackish shade. | [Heat the olive oil in a deep non-stick kadhai, add the garlic, green chillies and spring onion whites, And sauté on a medium flame for a minute., Add the spinach and kabulichana and sauté on a medium flame for another 2 minutes., Add the basic vegetable stock, salt, pepper, oregano and lemon juice, mix well and bring to a, Boil., Serve immediately.] | [Energy, 108 cal, Protein, 3.9 g, Carbohydrates, 15 g, Fiber, 6.5 g, Fat, 3.6 g, Cholesterol, 0 mg, Sodium, 35.1 mg] | spinach-and-chick-pea-soup-39143r |
| rcp33611 | Spinach and Corn Crackers | Snacks | NA | [boiled sweet corn kernels (makai ke dane), butter, chopped onions, green chilli paste, plain flour (maida), milk, sugar, salt, butter, chopped onions, green chilli paste, chopped spinach (palak), plain flour (maida), milk, salt, cream cracker biscuits, grated processed cheese] | 20 mins | 12 mins | [Italian Starters, Italian Appetizers, Quick Evening Snacks, Indian Snacks for Entertaining, Evening Tea Snacks, Saute, Italian Party] | 16Makes 16 crackers (16 cracker ) | Indian | spinach and corn crackers recipe | corn and spinach cream crackers | Indian party snack | with 37 amazing images. spinach and corn crackers recipe | corn and spinach cream crackers | Indian party snack will surely be enjoyed by kids and adults both. Learn how to make corn and spinach cream crackers. Crisp crackers are topped with two super creamy sauces, one featuring sweet corn and the other spinach. The sauces are flavoured appropriately and bound together with plain flour and milk, to get a nice, gooey consistency that kids usually love. The toppings contrast with each other, presenting a really appetizing corn and spinach cream crackers that kids cannot resist gobbling up. You can keep both the filling ready but assemble this Indian party snack just before serving, else it might turn soggy. To make a cracker platter, try serving assorted crackers like Indian veg pizza cracker and herb cottage cheese cracker. Tips for spinach and corn crackers. 1. Green chilli paste can be replaced with finely chopped green chillies. 2. Stirring continuously after adding the plain flour is necessary so it does not form lumps. 3. Cooling both the topping mixture is necessary so the mixture thickens well and hot mixture if topped on the cracker, might make them soggy. Enjoy spinach and corn crackers recipe | corn and spinach cream crackers | Indian party snack | with step by step photos. | [Heat the butter in a broad non–stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the green chilli paste and saute on a medium flame for 30 seconds., Add the plain flour and cook on a medium flame for 1 minute., Add the milk, mix well and cook on a medium flame for 30 seconds., Add the corn, sugar, salt and pepper, mix well and cook on a medium flame for 1 minute, while stirring continuously. Keep aside to cool slightly., Heat the butter in a non–stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the green chilli paste and sauté on a medium flame for a few seconds., Add the spinach, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the plain flour, mix well and cook on a medium flame for 30 seconds, while stirring occasionally., Add the milk, salt and pepper, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside to cool slightly., To make spinach and corn crackers, place the cream cracker biscuits on a clean, dry surface and spread ½ tbsp of the sweet corn topping on one half of the cracker., Spread ½ tbsp of the spinach topping on the other half of the cracker., Finally sprinkle ½ tsp of cheese evenly over each cracker biscuit., Serve the spinach and corn crackers immediately.] | [Energy, 78 cal, Protein, 2.2 g, Carbohydrates, 8.8 g, Fiber, 0.6 g, Fat, 3.6 g, Cholesterol, 6.3 mg, Sodium, 36.2 mg] | spinach-and-corn-crackers-33611r |
| rcp42951 | Spinach and Corn Khari Puffs | Snacks | NA | [butter, plain flour (maida), milk, salt, khari biscuit, blanched and finely chopped spinach (palak), boiled sweet corn kernels (makai ke dane), dry red chilli flakes (paprika), hot and sweet chilli sauce, grated processed cheese] | 15 mins | 5 mins | [Indian Snacks for Entertaining, Baked Snacks, Evening Tea Snacks, Raksha - Bandhan, Christmas, Father's Day, Thanksgiving] | 18Makes 18 pieces | Indian | spinach and corn khari puffs | Indian style spinach puffs | baked spinach and corn khari | with 22 amazing images. spinach and corn khari puffs is a fusion recipe topped with creamy veggies on khari biscuit. Learn how to make spinach and corn khari puffs | Indian style spinach puffs | baked spinach and corn khari | Crispy khari topped with lip smacking spinach corn mixture with gooey mozzarella cheese and baked until cheese melts and coats the Indian style spinach puffs. There is a hint of spicy note in every bite of this crisp and cheesy baked spinach and corn khari. Serve these spinach and corn khari puffs freshly baked from the oven as your next party snack or as an evening snack. Tips to make spinach and corn puff: 1. Instead of corn you can add capsicum. 2. Serve the puffs immediately otherwise it will become soggy. 3. Instead of mozzarella cheese you can also use processed cheese. Enjoy spinach and corn khari puffs | Indian style spinach puffs | baked spinach and corn khari | with detailed step by step photos. | [To make spinach and corn khari puffs, heat the butter in a broad non-stick, add the plain flour, mix well and cook on a medium flame for 30 seconds, while stirring continuously., Add the milk, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring continuously., Add the spinach, corn, chilli flakes, salt and pepper, mix well and cook on a medium flame for 2 minutes., Cool slightly and keep aside., Place the khari biscuits on a clean, dry surface, put a little spinach corn mixture over each khari biscuit., Finally spread ½ tsp hot and sweet chilli sauce and sprinkle 1 tsp cheese over it and evenly over it., Bake in a pre-heated oven at 200°c (400°f) for 5 minutes or till the cheese melts., Serve the cheesy puffs immediately.] | [Energy, 31 cal, Protein, 1.4 g, Carbohydrates, 1.7 g, Fiber, 0.2 g, Fat, 2.1 g, Cholesterol, 6.4 mg, Sodium, 48 mg] | spinach-and-corn-khari-puffs-42951r |
| rcp36334 | Spinach and Corn Open Burger ( Burgers and Smoothies Recipe) | NA | NA | [blanched and chopped spinach, boiled sweet corn kernels (makai ke dane), butter, chopped onions, chopped green chillies, salt black peppercorns (kalimirch), cornflour water, fresh cream, grated processed cheese, burger buns, soft butter, cucumber, tomatoes, sliced onions, grated processed cheese, dry red chilli flakes (paprika), potato wafers french fries potato wedges] | 20 mins | 12 mins | [American Burgers / Grills, Tava] | 8Makes 8 open burgers (8 open burger ) | American | You would surely have tried open sandwiches. What about an exceptional open burger? try this different recipe, and you are sure to fall in love with it. Instead of a cutlet, the spinach and corn open burger uses a rich filling of spinach and corn combined with cream and cheese. | [Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 30 seconds., Add the green chillies and again sauté on a medium flame for 30 seconds., Add the spinach and sauté on a medium flame for 1 minute., Add the corn, mix well and sauté on a medium flame for another 1 minute., Add the salt and pepper and cook for 1 minute., Add the prepared cornflour-water mixture, mix well and cook on a medium flame for 1 minute, while stirring continuously, Add the fresh cream and cheese, mix well and cook on a medium flame for 1 to 2 minutes. Keep aside., Cut each burger bun horizontally into two, butter each burger bun half using ½ tsp of butter and toast them lightly on a tava (griddle)., Apply ½ tsp of butter on the other side and cook them till brown spots appear., Place both the bun halves on a clean, dry surface with the inner side facing upwards., Put ¼ cup of the filling on each bun half and place 2 cucumber slices, 1 tomato slices, and 1 onion slice over it., Sprinkle 2 tbsp of cheese and a little chilli flakes over each bun half., Place both the open burgers on a microwave safe plate and microwave on high for 30 seconds., Repeat the step 3 to 6 to make 6 more open burgers, Serve immediately with cheesy potato chips/ french fries/ potato wedges] | [Energy, 212 cal, Protein, 6.8 g, Carbohydrates, 25.5 g, Fiber, 3 g, Fat, 9.4 g, Cholesterol, 0 mg, Vitamin A, 1724.2 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.1 mg, Vitamin C, 29.8 mg, Folic Acid, 61.1 mcg, Calcium, 164.5 mg, Iron, 1.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 81 mg, Potassium, 235.3 mg, Zinc, 0.4 mg] | spinach-and-corn-open-burger--burgers-and-smoothies-recipe-36334r |
| rcp31106 | Spinach and Corn Quiche | Snacks | NA | [Shortcrust Pastry, grated mozzrella cheese, shredded spinach (palak), boiled sweet corn kernels (makai ka dana), butter, chopped onions, chopped green chillies, plain flour (maida), milk, grated processed cheese, butter, salt black pepper (kalimirch) powder] | 10 minutes | 15 minutes | [Italian Main Dish, French Baked dishes, Baked Snacks] | 1Makes 1 quiche (6"). | French | The pastry base is filled with a cheesy white sauce mixed with blanched spinach and American corn to give an attractive colour and flavour to the dish. Try it once and it is sure to become a hot favourite! | [Heat the butter in a pan, add the spinach and sauté till it wilts., Add the corn and sauté for 1 minute. Keep aside., Heat the butter in a pan, add the onions and green chillies sauté till they turn translucent., Add the flour and cook on a slow flame, while stirring throughout, until froth appears., Add the milk gradually and stir continuously until the sauce thickens., Add cheese, salt and pepper and mix well., Combine the spinach and corn mixture with the white sauce in a bowl., Spread the mixture over the short crust pastry., Sprinkle cheese on top and bake in a pre-heated oven at 200°C (400°F) for 7 to 10 minutes or till the cheese melts. Cut into 4 wedges and serve hot.] | [Not Given] | spinach-and-corn-quiche-31106r |
| rcp728 | Spinach and Corn Salad in Mayo Cheese Dressing | NA | NA | [spinach (palak), cooked sweet corn kernels (makai ke dane), capsicum cubes, mayonnaise, grated processed cheese, fresh cream, garlic (lehsun) paste, salt] | 15 mins | 0 mins | [Indian Salads with dressing, Toss & Mix Salads (No cooking), Wholesome Salads (Salads that make a meal), Italian Party, Western Party, High Protein International] | 4Makes 4 servings (4serving ) | Indian | A splash of colours, flavours and textures awaits you, in this scrumptious bowlful! The vibrant green of spinach against the dynamic colours of the capsicums and the pleasant yellow of corn, this salad is a pretty attractive sight to behold. The dressing, of cream, cheese and mayonnaise, adds to your joy by contributing a super creamy mouth-feel and memorable flavour to the crunchy salad. The Spinach and Corn Salad in Mayo Cheese Dressing tastes best when served chilled. Serve this salad as side dish to Pastas or for a quick and filling meal just top the salad on toasted bread slices and enjoy. | [Combine all the ingredients in a deep bowl and toss well., Add the creamy mayo cheese dressing and toss well., Refrigerate for atleast 1 hour and serve chilled.] | [Energy, 233 cal, Protein, 3.5 g, Carbohydrates, 22.8 g, Fiber, 1.7 g, Fat, 16.8 g, Cholesterol, 5 mg, Sodium, 353.6 mg] | spinach-and-corn-salad-in-mayo-cheese-dressing-728r |
| rcp3299 | Spinach and Cottage Cheese Canneloni | NA | NA | [Fresh Pasta Dough, salt oil, chopped spinach (palak), crumbled paneer (cottage cheese), chopped green chillies, nutmeg (jaiphal) powder, fresh cream, salt, plain flour (maida), butter, milk, salt black pepper (kalimirch) powder, grated processed cheese, butter oil] | 30 mins. | 30 mins. | [Pastas, Casseroles and Bakes, Baked, Oven] | 6Serves 6. | NA | Spinach and cottage cheese stuffed in tubular pasta or cannelloni covered with oodles of cheese always finds its way in dinner menus! Well made cannelloni cannot be achieved without some effort, but the results are always superb. Basically there are four separate elements : the stuffing, the fresh pasta in which the stuffing is enclosed, the cheese that covers and protects the filled cannelloni as it heats and the sauce. The filling and the sauce can be prepared a day in advance, then assembled just before serving. Ready-made dry pasta sheets can be purchased to shorten the cooking process. | [Blanch the spinach in boiling water. Refresh in ice-cold water and drain out the water. Keep aside., Chop finely and mix with the cottage cheese, green chillies, nutmeg powder, cream and salt. Keep aside., Prepare the pasta dough as mentioned in the recipe., Divide the pasta dough into 6 portions and roll out each portion as thinly as possible., Cut each portion of the rolled out dough into a 100 mm. x 150 mm. (4" x 6") rectangle, to make 6 cannelloni sheets., Boil plenty of water in a broad pan and add 1 teaspoon of salt and 1 tablespoon of oil., Drop the prepared pasta one sheet at a time into the boiling water and cook for 2 minutes., Drain and transfer into a bowl of cold water. Drain again and keep aside., Heat the butter, add the flour and sauté for 1 minute., Slowly pour in the milk, whisking it continuously so that no lumps form. Bring to a boil., Add salt and pepper and mix well. Remove from the fire., Fill each cannelloni sheet with 1 tablespoon of the spinach stuffing and roll up., Arrange on a greased baking dish, pour the white sauce over the prepared cannelloni and sprinkle grated cheese on top., Bake in a pre-heated oven at 200 (400) for 15 minutes., Serve hot.] | [Not Given] | spinach-and-cottage-cheese-canneloni-3299r |
| rcp1588 | Spinach and Cottage Cheese Dumplings | Snacks | NA | [chopped spinach (palak), crumbled paneer (cottage cheese), chopped green chillies, nutmeg (jaiphal) powder, plain flour (maida), baking powder, salt] | 10 mins | 5 mins | [Jain Naashta, Jain International, Calcium Rich Starters & Snacks] | 8Makes 4 to 12 dumplings | Jain | Looking for a snack that is easy to prepare yet healthy and non-fried? Try these delicious spinach and cottage cheese dumplings innovatively flavoured with nutmeg powder. The addition of baking soda makes these dumplings soft and comforting to bite into. Once you have prepared the ingredients, it takes just minutes to prepare these irresistible Spinach and Cottage Cheese Dumplings. Serve these with tea or as a starter, but make sure you have them fresh off the steamer. | [Combine all the ingredients in a bowl and mix well., Divide the mixture into 12 equal portions and roll each portion into a round dumpling., Arrange the dumplings on a greased sieve and steam in a steamer for 4 to 5 minutes., Serve immediately.] | [Energy, 29 cal, Protein, 1.3 g, Carbohydrates, 2.5 g, Fiber, 0.3 g, Fat, 1.5 g, Cholesterol, 0 mg, Sodium, 7.7 mg] | spinach-and-cottage-cheese-dumplings-1588r |
| rcp75 | Spinach and Cottage Cheese Dumplings in Tomato Sauce | Snacks | NA | [chopped spinach (palak), crumbled paneer (cottage cheese), chopped green chillies, nutmeg (jaiphal) powder, plain flour (maida), baking powder, salt, chopped tomatoes, sugar, dried oregano, carom seeds (ajwain), chilli powder, tomato ketchup, salt, grated processed cheese] | 15 mins | 12 mins | [Italian Main Dish, Indian Snacks for Entertaining, Indian Steamed Snacks, Steam, Steamer] | 4Makes 4 servings | Indian | Healthful spinach bound in soft cottage cheese flavoured with a novel combination of green chillies and nutmeg powder, is shaped into balls and steamed to make fluffy dumplings. Served with a topping of freshly made herbed tomato sauce, this sumptuous Oriental treat will make a great starter for your meal. Serve the Spinach and Cottage Cheese Dumplings in Tomato Sauce immediately after preparation to avoid sogginess and loss of aroma. | [Combine all the ingredients in a bowl and mix well., Divide the mixture into 12 equal portions and roll each portion into a round dumpling., Arrange the dumplings on a greased sieve and steam in a steamer for 4 to 5 minutes. Keep aside., Combine the tomatoes with ¼ cup of water, mix well and cook on a medium flame for 4 to 5 minutes or till the tomatoes are soft, while stirring occasionally., Allow the tomatoes to cool completely, once cooled blend in a mixer till smooth and strain it with help of a strainer., Transfer the mixture into a non-stick pan, add the sugar, oregano, carom seeds, chilli powder, tomato ketchup and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside., Place the spinach and cottage cheesed dumplings on a serving plate, pour the tomato sauce evenly over it and finally sprinkle the grated cheese and serve immediately.] | [Energy, 107 cal, Protein, 4.5 g, Carbohydrates, 12.3 g, Fiber, 2 g, Fat, 4.4 g, Cholesterol, 0 mg, Vitamin A, 1769 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.4 mg, Vitamin C, 29.6 mg, Folic Acid, 55.9 mcg, Calcium, 154.4 mg, Iron, 1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 26 mg, Potassium, 177.7 mg, Zinc, 0.1 mg] | spinach-and-cottage-cheese-dumplings-in-tomato-sauce-75r |
| rcp1644 | Spinach and Cottage Cheese Pizza | Dinner | NA | [thin crust pizza base, sliced yellow capsicum, grated mozzarella cheese, chopped and blanched spinach (palak), paneer (cottage cheese) cubes, olive oil, chopped onions, chopped green chillies, cream, salt] | 20 mins | 3 mins | [Italian Pizzas, different types of pizza, One Meal Dinner, Baked, Oven] | 2Makes 2 pizzas | Italian | Ever imagined introducing spinach into a pizza? Well, here is an exciting Spinach and Cottage Cheese Pizza with a topping of blanched spinach and chunky cottage cheese cubes. With yellow capsicum to complement the colour and flavour of spinach, this pizza becomes a complete winner! | [Heat the olive oil in a broad non-stick pan, and the onions and green chillies and sauté on a medium flame for 30 seconds., Add the spinach and sauté on medium flame for 1 minute., Add the fresh cream, paneer, salt and pepper, mix gently and cook on a medium flame for another 1 minute., Divide the topping into 2 equal portions and keep aside., Place a pizza base on a clean, dry surface and spread 1 portion of the spinach and cottage cheese topping evenly over it., Arrange ¼ cup of yellow capsicum evenly over it and finally sprinkle ¼ cup of cheese evenly over it., Repeat steps 1 and 2 to make 1 more pizza., Place both the pizzas on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 to 12 minutes or till the base is evenly browned and the cheese melts., Cut into equal wedges and serve immediately.] | [Not Given] | spinach-and-cottage-cheese-pizza-1644r |
| rcp8647 | Spinach and Cottage Cheese Quiche | Snacks | NA | [plain flour (maida), butter, salt, blanched and chopped spinach (palak), crumbled paneer (cottage cheese), chopped green chillies, cornflour, milk, fresh cream, grated processed cheese, dried oregano, butter, salt] | 20 mins | 15 mins | [Jain International, Indian Cheese Recipes, Raksha - Bandhan, Oven, Kitty Party Snacks] | 1Makes 1 quiche | Jain | A French meal is incomplete without a melt-in-the-mouth quiche. Bubbly cheese, crumbly paneer with spinach perked up with green chillies, this quiche combines all this and more in a pastry case, a delightful preparation that is sure to satiate your taste buds and your tummy! Spinach and Cottage Cheese Quiche has a satisfying, one-dish meal feel. Perfect for dinner as it is or accompanied with a soup and salad. At parties serve this attractive and irresistible Spinach and Cottage Cheese Quiche as a main course or as a side dish. Learn to make Spinach and Cottage Cheese Quiche recipe at home, it is sure to please you and your loved ones. | [To make the short crust pastry for the spinach and cottage cheese quiche recipe, sieve the flour. Add the butter and salt and rub in with your fingertips., Add about 1 tbsp of ice-cold water to make a dough, Roll out the dough to about 3 mm. Thickness., Arrange the rolled out dough in a greased 150 mm. (6”) diameter pie dish., Press the dough into pie dish and prick with a fork on the bottom and sides., Bake in a pre-heated oven at 200°c (400°f) for 15 minutes., Do not remove from pie dish. Keep aside., To make the stuffing for the spinach and cottage cheese quiche recipe, heat the butter in a pan, add green chillies, paneer and sauté for 1 minute., Dissolve the cornflour in the milk and add this to the mixture., Cook till the mixture thickens, add all the remaining ingredients and mix well. Keep aside., Spread the spinach paneer mixture over the baked pastry in the pie dishes., Bake in a hot oven at 200°c (400°f) for 10 minutes or until the mixture becomes firm. Cut into wedges and serve the spinach and cottage cheese quiche hot.] | [Energy, 1298 cal, Protein, 30.5 g, Carbohydrates, 103 g, Fiber, 11.6 g, Fat, 81.9 g, Cholesterol, 209 mg, Sodium, 1042.4 mg] | spinach-and-cottage-cheese-quiche-8647r |
| rcp2469 | Spinach and Green Pea Rice | Lunch | Veg | [shredded spinach (palak), boiled green peas, cooked rice (chawal), ghee, sliced onions, chopped green chillies, salt, chopped coriander (dhania), grated fresh coconut, green chillies, lemon juice, sugar, salt, curd (dahi) raita] | 15 mins | 5 mins | [One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba, Pulaos, Quick South Indian, Maharashtrian Rice Recipes, Raksha - Bandhan, Father's Day] | 6Makes 6 servings | Maharashtrian | spinach green peas rice recipe | palak matar pulao | green peas spinach pulao | quick palak peas pulao | with 29 amazing images. spinach green peas rice is an Indian one-dish meal and is super easy and quick the make! It is not only a treat to eyes but also to taste buds! The vibrant green color makes palak matar pulao eye appealing and attractive. Quick, easy and tasty – who will not like green peas spinach pulao. Perhaps it is the magic of the aromatic green masala so full of coriander that transforms the palak matar pulao into such a delicious dish, or the simple rustic flavour of spinach that pleases the palate. You can also use leftover rice if you have, I usually prepare this tasty spinach green peas rice when I have leftover rice which makes it efficient too. Also, the ingredients used in making this palak matar pulao are basic and can be found in every well maintained Indian household pantry. Use this spinach green peas rice as a tiffin treat or have it for dinner with a bowl of curds or any raita of your choice. Learn how to make spinach green peas rice recipe | palak matar pulao | green peas spinach pulao | quick palak peas pulao | with detailed step by step recipe photos and video below. | [To make spinach and green peas rice, heat the ghee in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the green chillies and spinach and sauté on a medium flame for 2 minutes., Add the paste, rice, green peas and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve the spinach and green peas rice hot with fresh curds or raita.] | [Energy, 145 cal, Protein, 3.4 g, Carbohydrates, 26.3 g, Fiber, 3.1 g, Fat, 2.9 g, Cholesterol, 0 mg, Sodium, 17.6 mg] | spinach-and-green-pea-rice-2469r |
| rcp38478 | Spinach and Masoor Dal | NA | NA | [masoor dal (split red lentil), chopped spinach (palak), ginger-green chilli paste, turmeric powder (haldi), cardamoms, cumin seeds (jeera), red chillies, curry leaves (kadi patta), chopped garlic (lehsun), lemon juice, oil, salt] | 10 mins | 25 mins | [Popular Dals from all over India, Celebration Dals, Indian Pressure Cooker] | 4Makes 4 servings | Indian | Not too fond of spinach? chop them and cook them with pressure-cooked masoor dal. Tamarind, ginger, chilies and cardamom add a bounty of flavors, and tadka of cumin seeds, red chilies and curry leaves provides the perfect finishing touch! | [Clean wash and soak the masoor dal in water for about 30 minutes. Drain., Add the ginger-green chilli paste and turmeric powder to the dal along with 2 cups of water and pressure cook for 10 to 15 minutes, unitl the dal is cooked., Whisk well to mash the dal keep aside., Heat the oil in a pan, add the cardamoms and cumin seeds., When the cumin seeds crackle, add the dry red chillies, curry leaves and garlic and sauté for 1 minute., Add the dal, lemon juice, spinach and salt and ¾ cup of water and bring to a boil., Simmer for a few minutes and serve hot.] | [Energy, 118 cal, Protein, 7.6 g, Carbohydrates, 18.1 g, Fiber, 3.5 g, Fat, 1.6 g, Cholesterol, 0 mg, Vitamin A, 1036.8 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.9 mg, Vitamin C, 7.7 mg, Folic Acid, 31.2 mcg, Calcium, 37.3 mg, Iron, 2.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 10 mg, Potassium, 55.3 mg, Zinc, 0.9 mg] | spinach-and-masoor-dal-38478r |
| rcp32983 | Spinach and Mint Juice | NA | NA | [chopped spinach (palak), chopped mint leaves (phudina), chopped coriander (dhania), lemon juice, jal jeera powder, crushed ice] | 15 mins | 0 mins | [Indian Juices, Indian Independence Day, Juicer and Hopper, Antioxidant Rich Indian, Antioxidant Rich Indian Juices] | 4Makes 4 small glasses | Indian | spinach and mint juice recipe | palak pudina drink | with 24 amazing images. Put the excitement back into your day with this punch-packed Spinach and Mint Juice. Full of vitamin A and iron, this Palak Pudina Drink is also reinforced with lemon juice, which not only imparts a nice tanginess but also improves the absorption of iron due to the presence of vitamin C in it. Coriander and jal jeera powder lend a masaledar touch making this Spinach and Mint Juice all the more aromatic and flavourful. This Green Drink is a perfect antioxidant dose for mornings. Learn to make spinach and mint juice recipe | palak pudina drink | with detailed step by step photos below. | [To make spinach and mint juice, combine the spinach, mint leaves and coriander along with ½ cup of water in a juicer and blend till smooth., Strain the juice using a strainer., Add the lemon juice and jal jeera powder and mix well., Add some crushed ice in 4 small individual glasses and pour equal quantities of the juice over it., Serve the spinach and mint juice immediately.] | [Energy, 27 cal, Protein, 1.9 g, Carbohydrates, 3.4 g, Fiber, 2.4 g, Fat, 0.6 g, Cholesterol, 0 mg, Sodium, 42 mg] | spinach-and-mint-juice-32983r |
| rcp6227 | Spinach and Mint Juice ( Healthy Juice) | NA | NA | [chopped spinach (palak), chopped mint leaves (phudina), chopped coriander (dhania), lemon juice, cumin seeds (jeera) powder, crushed ice] | 15 mins | 0 mins | [Mixer, Juicer and Hopper, Calcium Rich Indian Recipes, Iron Rich Indian recipes, Low Carb Diet, Vitamin C Rich Indian recipes, Vitamin A Rich, Beta Carotene, Retinol] | 4Makes 4 small glasses | Indian | palak pudina juice for weight loss recipe | healthy Indian green juice | weight loss drink with spinach | weight loss spinach juice | with 24 amazing images. Palak pudina juice for weight loss is a health concoction which can be relished early morning or in between meals. The bright green colour of Healthy Indian green juice is so appealing that it can lure anyone. Learn how to make weight loss drink with spinach. To make palak pudina juice for weight loss combine the spinach, mint leaves and coriander along with ½ cup of water and blend well. Strain the juice if you wish to. Perk up its flavour by adding lemon juice. Adding of jaljeera powder for enhanced taste is totally optional. Mix well and serve immediately. Spinach, mint and coriander – all the greens are a very good source of iron . This key nutrient helps to supply oxygen and other nutrients to all parts of the body and thus avoid fatigue setting in. A glass of this healthy Indian green juice early morning is sure to keep you fresh through the day. Weight loss drink with spinach is also brimming with vitamin A – a key nutrient for healthy vision. Lemon juice not only adds slight tang but also adds a dose of vitamin C which build your immunity. Packed with many other nutrients like vitamin E, folic acid and magnesium, it provides only 27 calories per glass. Try weight loss spinach juice when looking out for weight loss recipes that help to fight inflammation and reduce stress. Enjoy palak pudina juice for weight loss recipe | healthy Indian green juice | weight loss drink with spinach | weight loss spinach juice | with step by step photos. | [To make palak pudina juice for weight loss, combine the spinach, mint leaves and coriander along with ½ cup of water in a juicer and blend till smooth., Strain the juice using a strainer., Add the lemon juice and jal jeera powder and mix well., Add some crushed ice in 4 small individual glasses and pour equal quantities of the juice over it., Serve the palak pudina juice for weight loss immediately.] | [Energy, 27 cal, Protein, 1.9 g, Carbohydrates, 3.4 g, Fiber, 2.4 g, Fat, 0.6 g, Cholesterol, 0 mg, Sodium, 42 mg] | spinach-and-mint-juice--healthy-juice-6227r |
| rcp1456 | Spinach and Mint Soup | NA | Veg | [shredded spinach (palak), mint leaves (phudina), chopped coriander (dhania), chopped spring onion greens, butter, plain flour (maida), nutmeg (jaiphal) powder, freshly ground black pepper (kalimirch), fresh cream, salt, fresh cream] | 10 mins | 7 mins | [Thick / Creamy Indian Soups, Indian Party, Western Party, Non-stick Pan, Quick Vegetarian Soups, Vitamin E Rich, Pregnancy First Trimester Indian] | 3Makes 3 servings (3 serving ) | Indian | Soup, with a lovely taste and consistency. This soup is brimful of the goodness of spinach and spring onion greens, not to forget a dash of coriander and mint. The nutmeg and black pepper not only spike up the flavour, they also bring in their healing properties—making this a true herbal delight. | [Combine the spinach, mint leaves, coriander, spring onion greens and 4 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 3 to 4 minutes. Drain well., Refresh using cold water, drain completely and blend in a mixer to a smooth thick purée. Keep aside., Heat the butter in a deep non-stick pan, add the plain flour and cook on a slow flame for 1 minute, while stirring continuously., Add the spinach purée, 2 cups of water, nutmeg powder, pepper powder, fresh cream and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Serve immediately garnished with fresh cream.] | [Energy, 140 cal, Protein, 1.9 g, Carbohydrates, 6.5 g, Fiber, 1.1 g, Fat, 12 g, Cholesterol, 20 mg, Sodium, 91.7 mg] | spinach-and-mint-soup-1456r |
| rcp41011 | Spinach and Mixed Sprouts Raita | Snacks | Veg | [chopped and blanched spinach (palak), boiled mixed sprouts, cumin seeds (jeera) powder, salt, curd (dahi), chilli powder] | 10 mins | 0 mins | [Raitas, B Vitamins, Diabetic Accompaniments, Healthy Raitas / Kachumber, Low Glycemic Veg Snacks Starters] | 2Makes 2 servings | NA | spinach mixed sprouts raita | healthy palak sprouts raita | raita for Healthy Heart, Diabetes and Weight Loss | with 7 amazing images. In spinach mixed sprouts raita, spinach is used along with boiled mixed sprouts to make a vibrantly-coloured and multi-textured raita. This scrumptious and refreshing healthy palak sprouts raita makes an exciting accompaniment to any meal. The fibre from sprouts is a means of managing blood cholesterol and sugar levels. The potassium from sprouts and curd will help to control blood pressure and sustain cardiac health. Diabetics too can enjoy a small portion of this raita as a part of their meal. It's high protein content will help to reduce the overall glycemic load of the meal. raita for Healthy Heart, Diabetes and Weight Loss also gives you the power of sprouts, including folic acid and B-complex vitamins like B1 and B2, which help in the overall development of your baby for pregnancy women. Makes a fiting accompaniment to rotis like Multigrain Garlic Roti, Stuffed Bajra Roti, Jowar Methi Roti, Jowar Bajre Ki Roti and parathas like Green Pea Parathas and Paneer Paratha. Learn to make spinach mixed sprouts raita | healthy palak sprouts raita | raita for Healthy Heart, Diabetes and Weight Loss | with step by step photos below. | [Combine all the ingredients in a deep bowl and mix well., Refrigerate the spinach and mixed sprouts raita for atleast half hour. Serve chilled.] | [Energy, 222 cal, Protein, 9.5 g, Carbohydrates, 15.1 g, Fiber, 2.5 g, Fat, 10.2 g, Cholesterol, 24 mg, Sodium, 43.2 mg] | spinach-and-mixed-sprouts-raita-41011r |
| rcp6419 | Spinach and Moath Beans Curry ( Healthy Subzis) | NA | Veg | [chopped spinach (palak), sprouted matki (moath beans), chopped tomatoes, salt, oil, mustard seeds ( rai / sarson), chopped garlic (lehsun), curry leaves (kadi patta), coriander (dhania) seeds, cumin seeds (jeera), fenugreek (methi) seeds, chopped garlic (lehsun), whole dry kashmiri red chillies, turmeric powder (haldi), grated coconut] | 15 mins | 18 mins | [Healthy Indian Recipes, Leafy Vegetable Sabzis, Low Cal Subzis, Non-stick Pan, Diabetic recipes, Indian Cancer Patients, PCOS] | 4Makes 4 servings (4 serving ) | Indian | Generally, spinach is combined with paneer or potatoes in everyday cooking. In this easy subzi, it is combined with sprouted matki, to exponentially increase the nutrient content. Sprouting increases the iron and vitamin A content of moath beans, while spinach adds iron, folic acid and vitamin C to this innovative dish. A special masala paste made with everyday spices makes the Spinach and Moath Beans Curry extremely flavourful. | [Combine the sprouted matki, spinach, tomatoes, salt and 1½ cups of water in a deep non-stick pan and mix well. Cover with a lid and cook on a medium flame for 10 to 12 minutes or till the matki is tender, while stirring occasionally., Add the prepared paste, mix well and cook on a medium flame another 3 to 4 minutes, while stirring occasionally. Keep aside., For the tempering, heat the oil in a small non-stick pan and add the mustard seeds., When the seeds crackle, add the garlic and curry leaves and sauté on a slow flame for a few seconds., Pour this tempering over the curry, mix well and cook on a medium flame for 1 minute., Serve hot.] | [Energy, 55 cal, Protein, 1.5 g, Carbohydrates, 3 g, Fiber, 2.2 g, Fat, 4.1 g, Cholesterol, 0 mg, Sodium, 34.4 mg] | spinach-and-moath-beans-curry--healthy-subzis-6419r |
| rcp32930 | Spinach and Paneer Cream Cracker Snack | Snacks | NA | [blanched and chopped spinach (palak), butter, plain flour (maida), milk, salt freshly ground black pepper, paneer (cottage cheese) cubes, oil, chopped green chillies, chopped onions, cooked and crushed sweet corn kernels, dried mango powder (amchur), chopped coriander (dhania), salt, cream cracker biscuits, grated mozzarella cheese, tabasco sauce] | 15 mins | 12 mins | [Indian Snacks for Entertaining, Paneer Based Snacks, Baked Snacks, Evening Tea Snacks, Raksha - Bandhan, Christmas, Thanksgiving] | 15Makes 15 crackers | Indian | spinach and paneer cream cracker snack recipe | paneer palak cream cracker snack | paneer snack recipe | party snack | with 48 amazing images. spinach and paneer cream cracker snack recipe | paneer palak cream cracker snack | paneer snack recipe | party snack is a dainty finger snack suitable for people of all ages. Learn how to make paneer palak cream cracker snack. To make spinach and paneer cream cracker snack, for the spinach filling heat the butter in a broad non-stick pan, add the plain flour and sauté on a medium flame for a few seconds. Add the milk, mix well and cook on a medium flame for 3 to 4 minutes, till the sauce thickens, while stirring continuously. Add the spinach, salt and pepper, mix well and cook on a medium flame for another minute. Keep aside. For the paneer filling heat the oil in a broad non-stick pan, add the green chilies and onions and sauté on a medium flame for 2 to 3 minutes. Add the paneer and corn, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the dried mango powder, coriander and salt, mix well and cook on a medium flame for another minute. Keep aside. Arrange the cream cracker biscuits evenly on a baking tray and put 1 tbsp of the spinach filling on each cream cracker biscuit. Top with 1 tbsp of the paneer filling and sprinkle ½ tsp of cheese on each cream cracker. Bake in a pre-heated oven at 200°c (400°f) for 5 minutes or till the cheese melts. Serve immediately. The paneer palak cream cracker snack is guaranteed to delight one and all; the continental food lover and the desi foodie as well. Crispy cream crackers are first topped with a luscious mixture of spinach in white sauce, and then with a tongue-tickling mix of paneer and sweet corn flavoured in Indian style with dry mango powder and coriander. This exciting arrangement is then topped with mozzarella cheese and baked till the cheese melts and fuses the two contrasting toppings together into one thrilling party snack! Tea or cocktail parties have to be a bit more special than what you might have on a normal day. This paneer snack recipe is just a perfect option for such get together. The irresistible aroma unfailingly will delight the diner. Tips for spinach and paneer cream cracker snack. 1. The sweet corn kernels must be blended coarsely. 2. Take chopped spinach. You will need 2 cups of chopped spinach to get 1 cup blanched and chopped spinach (palak). 3. Press with a spoon to remove excess water. This will prevent the cracker from getting soggy. Enjoy spinach and paneer cream cracker snack recipe | paneer palak cream cracker snack | paneer snack recipe | party snack | with step by step photos. | [Heat the butter in a broad non-stick pan, add the plain flour and sauté on a medium flame for a few seconds., Add the milk, mix well and cook on a medium flame for 3 to 4 minutes, till the sauce thickens, while stirring continuously., Add the spinach, salt and pepper, mix well and cook on a medium flame for another minute. Keep aside., Heat the oil in a broad non-stick pan, add the green chilies and onions and sauté on a medium flame for 2 to 3 minutes., Add the paneer and corn, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the dried mango powder, coriander and salt, mix well and cook on a medium flame for another minute. Keep aside., To make spinach and paneer cream cracker snack, arrange the cream cracker biscuits evenly on a baking tray and put 1 tbsp of the spinach filling on each cream cracker biscuit., Top with 1 tbsp of the paneer filling and sprinkle 1/2 tsp of cheese on each cream cracker., Bake in a pre-heated oven at 200°c (400°f) for 5 minutes or till the cheese melts., Serve the spinach and paneer cream cracker snack immediately.] | [Energy, 115 cal, Protein, 3.4 g, Carbohydrates, 9.6 g, Fiber, 0.7 g, Fat, 6.8 g, Cholesterol, 0.5 mg, Vitamin A, 742.6 mcg, Vitamin B1, -0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 4.5 mg, Folic Acid, 16.3 mcg, Calcium, 91.8 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 29.2 mg, Potassium, 51.6 mg, Zinc, 0.1 mg] | spinach-and-paneer-cream-cracker-snack-32930r |
| rcp22291 | Spinach and Paneer Dip, Healthy Indian Palak Dip | Snacks | NA | [chopped spinach (palak), low fat paneer (cottage cheese), oil, sliced onions, lemon juice, dried oregano, salt, cucumber sticks] | 15 mins | 2 mins | [Low Calorie Indian Snacks, Soya Snacks, Starters, Indian Dips / Sauces, Mexican Party, Kebab Party, High Tea Party, Barbeque Party Indian Recipes] | 5Makes 5 servings | Indian | spinach and paneer dip recipe | Indian spinach dip | healthy palak paneer dip | with 20 amazing images. spinach and paneer dip recipe | Indian spinach dip | healthy palak paneer dip is a quick, easy and scrumptious snack. Learn how to make Indian spinach dip. To make spinach and paneer dip, put the spinach in a broad non-stick pan and cook (without using any water) on a high flame for 1 minute. Remove from the pan and keep aside. Heat the oil in the same broad non-stick pan, add the onions and sauté on a medium flame for 1 minute. Combine the onions, spinach, paneer, lemon juice, oregano, salt and pepper in a mixer and blend till smooth. Transfer the dip into a bowl and refrigerate for atleast an hour. Serve chilled with cucumber sticks. Light and tasty, the palak paneer dip has a perfect medley of textures and flavours. Creamy spinach, crumbly paneer and crunchy onions, delicately flavoured with herbs and lemon juice, this diabetic-friendly dip is quite a treat to the palate. The lemon juice not only complements in terms of flavour with all the other ingredients, but it also helps to maintain the colour of the Indian spinach dip. Team it with cucumber sticks, to make a lively snack! Heart patients and weight-watchers can also relish this healthy palak paneer dip without any guilt. They can make their choice between low fat paneer and full fat paneer. The spinach adds iron, while onions provide antioxidant quercetin which helps to strengthen the heart. Tips for spinach and paneer dip. 1. Do not add water while cooking spinach as we need to remove the moisture in it. 2. Dried oregano can be replaced with dried mixed herbs. 3. You can serve this wholesome dip with healthy crackers like ragi and oats crackers too. Enjoy spinach and paneer dip recipe | Indian spinach dip | healthy palak paneer dip | with step by step photos. | [To make the spinach and paneer dip, put the spinach in a broad non-stick pan and cook (without using any water) on a high flame for 1 minute. Remove from the pan and keep aside., Heat the oil in the same broad non-stick pan, add the onions and sauté on a medium flame for 1 minute., Combine the onions, spinach, paneer, lemon juice, oregano, salt and pepper in a mixer and blend till smooth., Transfer the dip into a bowl and refrigerate for atleast an hour., Serve the spinach and paneer dip chilled with cucumber sticks.] | [Energy, 31 cal, Protein, 0.9 g, Carbohydrates, 1.7 g, Fiber, 1.1 g, Fat, 2.3 g, Cholesterol, 0 mg, Sodium, 24.3 mg] | spinach-and-paneer-dip-healthy-indian-palak-dip-22291r |
| rcp1398 | Spinach and Paneer in Tomato Gravy | NA | Veg | [chopped and blanched spinach (palak), crumbled paneer (cottage cheese), chopped green chillies, milk, salt, oil, chopped onions, fresh tomato pulp, garlic (lehsun) paste, chilli powder, sugar, salt, grated processed cheese] | 15 mins | 15 mins | [Casseroles and Bakes, One Dish Vegetarian Meals, International Curries, Baked, Raksha - Bandhan, Christmas, Valentines Day Indian recipes] | 4Makes 4 servings | Indian | A very different baked dish, which features a tangy tomato gravy upon a bed of spinach and paneer. The spinach and paneer layer has a very interesting texture due to the combination of crumbled paneer and blanched spinach. The flavour and texture of the Spinach and Paneer in Tomato Gravy is further improved by sprinkling some grated cheese on top of the tomato gravy before baking. As the cheese melts and fuses into the tomato gravy, which in turn combines with the spinach and paneer mixture, you get a totally fabulous baked dish, which can be enjoyed as it is, or with toasted bread slices . | [Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 30 seconds., Add the tomato pulp, garlic paste, chilli powder, sugar and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside., In a baking dish, spread the spinach and paneer mixture evenly., Pour the prepared tomato gravy evenly over it and finally sprinkle the cheese., Bake in a pre-heated oven at 200°c (400°f) for 15 minutes., Serve immediately.] | [Energy, 179 cal, Protein, 7 g, Carbohydrates, 9.2 g, Fiber, 2.5 g, Fat, 12.5 g, Cholesterol, 0 mg, Vitamin A, 2816 mcg, Vitamin B1, -0.2 mg, Vitamin B2, -0.1 mg, Vitamin B3, 0.3 mg, Vitamin C, 35.3 mg, Folic Acid, 77.2 mcg, Calcium, 265.3 mg, Iron, 1.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 37.1 mg, Potassium, 221.6 mg, Zinc, 0.2 mg] | spinach-and-paneer-in-tomato-gravy-1398r |
| rcp39135 | Spinach and Paneer Open Toast | Snacks | NA | [bread slices, melted butter, chopped spinach (palak), crumbled paneer (cottage cheese), butter, chopped green chillies, chopped onions, baking soda, salt freshly ground black pepper (kalimirch), grated processed cheese] | 20 mins | 5 mins | [Paneer Based Snacks, Baked Snacks, Toast Sandwich, Indian Birthday Party, High Tea Party, Oven, Kids After School] | 12Makes 12 open toasts (12 open toast ) | Indian | A sumptuous and colourful spread of vibrant spinach and crumbled paneer, which looks like snowflakes just fallen on a green field, adorns crisped bread slices, ready to energize you with its great taste, brilliant texture and bagful of nutrients! Indeed, the spinach and paneer toast is a wonderful after-school snack for kids, an apt starter at a party, or an anytime snack for the food-lover! | [Cut each bread slice into 2 equal halves. You will get 12 bread halves in all., Apply a little melted butter on all the bread halves and bake them in a pre-heated oven at 200°c (400°f) for 5 to 7 minutes or till they turn crisp. Keep aside., Heat the butter in a broad non-stick pan, add the green chillies and onions and sauté on a medium flame for 2 minutes., Add the spinach, baking soda, salt and black pepper powder, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the paneer and mix well., Divide the spread into 6 equal portions and keep aside., Place all the bread toasts on a clean, dry surface, apply a portion of the spinach and paneer spread and sprinkle 1 tsp of cheese on each toasted bread slice., Place them on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 5 to 7 minutes or till the cheese melts., Serve immediately.] | [Energy, 59 cal, Protein, 2 g, Carbohydrates, 6.6 g, Fiber, 0.5 g, Fat, 2.7 g, Cholesterol, 0 mg, Vitamin A, 1020.3 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 5.5 mg, Folic Acid, 21.2 mcg, Calcium, 43.1 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 24.7 mg, Potassium, 42.5 mg, Zinc, 0.1 mg] | spinach-and-paneer-open-toast-39135r |
| rcp2953 | Spinach and Paneer Soup | NA | NA | [chopped spinach (palak), crumbled paneer (cottage cheese), olive oil, chopped onions, salt, freshly ground black pepper (kalimirch)] | 10 mins | 5 mins | [Punjabi Paneer Recipes, Thick / Creamy Indian Soups, Vitamin A Rich, Beta Carotene, Retinol, Pregnancy Folic Acid Rich, Pregnancy First Trimester Indian, Calcium Rich Soups, High Protein Soups] | 2Makes 2 servings | Punjabi | spinach and paneer soup recipe | palak paneer soup | healthy spinach cottage cheese soup | with 20 amazing images. spinach and paneer soup is a nutritious and flavorful recipe for pregnant women seeking a healthy and comforting soup. Learn how to make palak paneer soup . Onions and black pepper add a wonderful flavour to this spinach based soup while paneer gives a rich texture in spinach and paneer soup . Generally, mild flavours are preferred during the first trimester , but if you yearn for – and can comfortably handle – a little more spice, add one or two cloves of garlic or a quarter or a teaspoon of mixed herbs to pep up this nutritious palak paneer soup . To make spinach and paneer soup , heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute. Add the spinach and sauté on a medium flame for 2 minutes. Allow the mixture to cool completely. Once cooled, blend in a mixer till smooth using 11/2 cups of water. Transfer the mixture back into the same non-stick pan, add the paneer, salt and pepper, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve spinach and paneer soup immediately. spinach and paneer soup is rich in vitamin A, Folic acid , calcium, phosphorus and Vitamin B2 . pro tips for spinach and paneer soup . 1. Consider using olive oil or coconut oil instead of processed seed oils for a healthier diet. Olive oil is a strong antioxidant and good for heart. Also it has anti-inflammatory properties.. This is one of the healthiest oils you can opt for. 2. Spinach has a mild, earthy flavor that compliments the savory notes of the soup. It also adds a slightly bitter taste that balances the richness of the paneer. Spinach is one of the richest plant sources of iron and it should be part of a healthy diet for everyone. Enjoy spinach and paneer soup recipe | palak paneer soup | healthy spinach cottage cheese soup | with step by step photos. | [To make spinach and paneer soup , heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the spinach and sauté on a medium flame for 2 minutes., Allow the mixture to cool completely. Once cooled, blend in a mixer till smooth using 1½ cups of water., Transfer the mixture back into the same non-stick pan, add the paneer, salt and pepper, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve spinach and paneer soup immediately.] | [Energy, 172 cal, Protein, 7.2 g, Carbohydrates, 9.1 g, Fiber, 2.3 g, Fat, 11.9 g, Cholesterol, 0 mg, Sodium, 51.4 mg] | spinach-and-paneer-soup-2953r |
| rcp3285 | Spinach and Ricotta Pie | Snacks | NA | [wholemeal pizza base, chopped spinach (palak), ricotta cheese paneer (cottage cheese), chopped onions, garlic (lehsun) cloves , chopped, raisins (kismis), grated processed cheese, milk, nutmeg (jaiphal) powder, olive oil, salt, milk, butter] | 30 mins | 30 mins | [Italian Pizzas, Indian Snacks for Entertaining, Baked Snacks, Evening Tea Snacks, different types of pizza, Baked, Christmas] | 4Makes 4 servings | Indian | Did you know that the Italian word pizza actually means a pie? Some classic versions of pizzas have double crusts, are topped and baked similar to pies in large tins, and sliced for serving. The spinach and ricotta pie is a classic whole meal pizza pie of this genre, with an interesting filling of garlic, spinach, ricotta cheese, and sultanas. You can prepare this recipe ahead of time, but remember to warm it before serving. You might also want to indulge in other Italian recipes like Baked Canneloni with Pomodoro Sauce and Pumpkin Gnocchi Florentine . | [Heat the olive oil in a pan and sauté the onion till it turns translucent., Add the garlic and sauté for one minute., Add the spinach and sauté for a further 5 minutes., Add the ricotta cheese, raisins, cheese and milk and mix well. Season with salt, pepper and nutmeg. Keep aside., Roll the dough into 200 mm. (8”) diameter circle., Press the circle into a pie dish and prick with a fork on the bottom and sides., Bake in a pre-heated oven at 180°c (360°f) for 10 to 12 minutes., Pour the filling over the baked pie and spread it evenly over it., Bake in a pre-heated oven at 200°c (400°f for 10 minutes., Remove from the oven and glaze with the butter., Cut into wedges and serve hot] | [Energy, 331 cal, Protein, 7.7 g, Carbohydrates, 21.4 g, Fiber, 1 g, Fat, 14.3 g, Cholesterol, 0 mg, Vitamin A, 2108.3 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.7 mg, Vitamin C, 10.6 mg, Folic Acid, 43.4 mcg, Calcium, 192.2 mg, Iron, 1.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 92.8 mg, Potassium, 126.1 mg, Zinc, 0.2 mg] | spinach-and-ricotta-pie-3285r |
| rcp1369 | Spinach and Vegetable Delight | Lunch | Veg | [chana dal (split bengal gram), oil, chopped onions, chopped and boiled mixed vegetables, chopped tomatoes, ginger (adrak), chilli paste, turmeric powder (haldi), coriander (dhania) powder, chilli powder, salt, chopped spinach (palak)] | 10 mins | 10 mins | [Leafy Vegetable Sabzis, Low Cal Subzis, Non-stick Pan, Indian Cancer Patients, Healthy Sabzis with Leafy Vegetables, Cancer Subzis, Cancer Lunch] | 4Makes 4 servings | Indian | This recipe contains an excellent combination of proteins from gram dal. The goodness of iron from spinach and the fibre and vitamins from other vegetables. | [Heat the oil in a non-stick pan, add the onions and sauté on a medium flame for 2 to 3 minutes., Add the mixed vegetables and tomatoes and sauté on a medium flame for 2 to 3 minutes., Add the ginger, green chilli paste, turmeric powder, coriander powder and chilli powder and salt and mix well., Add the boiled dal, mix well and cook for 2 minutes., Add the spinach and ¼ cup of water and cook for 4 to 5 minutes, while stirring continuously., Serve hot.] | [Energy, 73 cal, Protein, 2.9 g, Carbohydrates, 8.1 g, Fiber, 3 g, Fat, 3.2 g, Cholesterol, 0 mg, Sodium, 30.9 mg] | spinach-and-vegetable-delight-1369r |
| rcp1689 | Spinach Appam | BreakFast | NA | [rice (chawal), steamed rice (chawal), coconut, sugar, dry yeast, spinach (palak) puree, salt, oil, vegetable stew] | 15 mins | 15 mins | [South Indian, Different Types of Dosa, South Indian Breakfast, Tava] | 12Makes 10 to 15 servings (13 serving ) | South Indian | Kerala is famous for appam. This recipe makes a difficult dish easy to cook. | [Wash and soak the rice for 2 to 3 hours. Drain., Grate the coconut, add 2 cups of water and extract the coconut milk. Strain., Grind the raw rice and cooked rice in a little coconut milk. Remove from the grinder and add the sugar, the remaining coconut milk and salt., Mix the yeast with a little warm water, add to the rice paste and mix well. The batter should be of dropping consistency., Cover and keep for 2 to 3 hours. Then add the spinach puree., Heat an appam kadai or a deep non-stick tava and grease it lightly with oil., Pour 1 big spoon of the batter into it. Slowly rotate the batter on the tava so that a thin layer forms on the side while the middle remains thick., Cover and cook for 1 minute. The middle part will be fluffy., Repeat for the remaining batter., Serve hot with vegetable stew.] | [Energy, 166 cal, Protein, 2.7 g, Carbohydrates, 23.6 g, Fiber, 3.4 g, Fat, 6.7 g, Cholesterol, 0 mg, Vitamin A, 584.6 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.7 mg, Vitamin C, 3.1 mg, Folic Acid, 16.9 mcg, Calcium, 11.8 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 6.2 mg, Potassium, 21.6 mg, Zinc, 0.4 mg] | spinach-appam-1689r |
| rcp6203 | Spinach Apple and Pineapple Juice, Healthy Pineapple Spinach Juice | NA | Veg | [spinach (palak), apple cubes, pineapple cubes, chopped celery (ajmoda), crushed ice] | 10 mins | 0 mins | [Juicer and Hopper, Calcium Rich Indian Recipes, Iron Rich Indian recipes, Gluten Free Veg Indian, Vitamin C Rich Indian recipes, Vitamin A Rich, Beta Carotene, Retinol, Antioxidant Rich Indian] | 2Makes 2 small glasses | Indian | spinach apple and pineapple juice recipe | healthy pineapple spinach juice | healthy green juice | pineapple spinach celery juice | with 14 amazing recipes. Spinach Apple and Pineapple Juice is a green juice filled up with many nutrients. Drink a glassful of this Healthy pineapple spinach juice to keep you going full force all day. Learn how to make pineapple spinach celery juice. Making healthy green juice at home is very easy. Add the spinach, apple, pineapple and some celery in a hopper. Alternatively you can make it in a juicer. In the latter method, you have to add all these fruits and veggies in a mixer jar and blend till smooth. In this juicer method, you have a choice of straining it or no. If you want to benefit from all the fiber, avoid straining it.If you use a very good quality blender / juicer, you can easily avoid the step of straining. Spinach as we all know is a good source of iron. This healthy pineapple spinach juice, is a sneak way of adding it your diet daily. Try it! Pineapple is the source of carbohydrate here to provide energy. It is also a good source of vitamin C – a vitamin much needed for a wrinkle-free skin. Also, if you are really tired, celery in this pineapple spinach celery juice has a restful and calming effect. potassium, phosphorus and calcium are some other key nutrients this juice lends us. Taken in the mid-afternoon, it will give you a mentally and physically stress-free evening and still leave you with energy reserves for the rest of the day. To fuel you through several hours in the morning pair it with Herbed Paneer Paratha or Soya and Cauliflower Parathas. Enjoy spinach apple and pineapple juice recipe | healthy pineapple spinach juice | healthy green juice | pineapple spinach celery juice | with step by step photos. | [Add the spinach leaves, apple, pineapple and celery a few at a time in the hopper., Add some crushed ice in 2 individual glasses and pour equal quantities of the juice over it., Serve the spinach apple and pineapple juice immediately., Combine the spinach leaves, apple, pineapple and celery along with ½ cup of water and blend in a juicer till smooth., Strain the juice using a strainer., Add some crushed ice in 2 individual glasses and pour equal quantities of the juice over it., Serve the spinach apple and pineapple juice immediately., This recipe of spinach apple and pineapple juice makes use of unpeeled fruits and vegetables, hence take care to clean and wash them well before chopping, to get rid of dirt, germs and chemical residues.] | [Energy, 94 cal, Protein, 1.4 g, Carbohydrates, 20.4 g, Fiber, 5.8 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 81 mg] | spinach-apple-and-pineapple-juice--healthy-pineapple-spinach-juice-6203r |
| rcp38863 | Spinach Beetroot and Pear Juice | NA | NA | [chopped spinach (palak), beetroot cubes, pear cubes] | 10 mins | 0 mins | [Indian Juices, Juicer and Hopper, Magnesium Rich, Vitamin B9 Rich Folate, Vitamin B6 Diet, Vitamin K Diet, Manganese Diet] | 4Makes 3.5 glasses | Indian | spinach beetroot and pear juice recipe | detox Indian spinach beetroot juice | weight loss fruit and vegetable juice | with 17 amazing images. spinach beetroot and pear juice is a healthy refreshing and energizing juice to start your morning. Learn how to make detox Indian spinach beetroot juice. A peppy spinach beetroot and pear juice to add josh to your day! This unique combination of fruits and veggies will not fail to please your palate. This tasty spinach beetroot and pear juice helps to boost your iron levels early in the morning, thereby keeping your concentration high all through the day. The combination of veggies, fruits and greens gives this detox Indian spinach beetroot juice a lovely colour, a well-balanced flavour and nice mouth-feel too. A glassful of Spinach Beetroot and Pear Juice in the morning along with a serving of Nutritious Jowar and Tomato Chila will keep you focused all day long. With only 51 calories for a glass of spinach beetroot and pear juice, this is perfect for weight loss, detox, pregnancy due to high folic acid. Super juice for a healthy heart due to the presence of beetroot which expands blood vessels lowering blood pressure. Due to the high fibre in spinach, beetroot and pear juice has a key role in easy bowel movements and avoiding constipation. Spinach in detox Indian spinach beetroot juice is a great antioxidant and also one of the best vegetables to reduce cellular inflammation and also great for those suffering from cancer. spinach beetroot and pear juice is rich in Vitamin A, Vitamin C, Folic Acid, Fiber, Magnesium. Pro tips for spinach beetroot and pear juice. 1. To make spinach beetroot and pear juice in a good quality mixer, put 2 cups of roughly chopped spinach(palak). Spinach is a rich source of iron and has lots of fibre. 2. Add beetroot cubes. Good for the heart. 3. Add pear cubes (unpeeled and deseeded), rich in Vitamin C, lowers cholesterol and avoids constipation. 4. Add 20 ice-cubes. This will chill the juice. 5. Add a little lemon juice. The acidity of lemon will help to balance out the sweetness of the pear and the strong taste of the beetroot in detox Indian spinach beetroot juice. 6. Add honey if desired to sweeten the weight loss fruit and vegetable juice a bit. Enjoy spinach beetroot and pear juice recipe | detox Indian spinach beetroot juice | weight loss fruit and vegetable juice | with step by step photos. | [To make spinach beetroot and pear juice in a good quality mixer, put spinach, beetroot, pears, 1 cup chilled water and ice cubes., Blend till smooth. We used a good mixer (vitamix) and this took 45 seconds., Serve spinach beetroot and pear juice immediately as it is best enjoyed fresh., This recipe doesn’t turn out good in a juicer because the textures of ingredients like beetroot and pear are very hard., spinach beetroot and pear juice makes use of unpeeled fruits and vegetables, hence take care to clean and wash them well before chopping, to get rid of dirt, germs and chemical residues.] | [Energy, 51 cal, Protein, 1.8 g, Carbohydrates, 10 g, Fiber, 4.3 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 54.3 mg] | spinach-beetroot-and-pear-juice-38863r |
| rcp8610 | Spinach Cheese Cigars with Honey Chilli Sauce | Snacks | Veg | [samosa pattis, plain flour (maida) water, oil, chopped spinach (palak), grated mozzarella cheese, salt, chopped green chillies, honey, lemon juice, dry red chilli flakes (paprika), water, sugar] | 10 mins | 15 mins | [Jain Naashta, Jain International, Quick Evening Snacks, Indian Cheese Recipes, Deep-fried Indian Starters, Jain Snacks, Indian Rolls, Veg Roll] | 24Makes 24 cigars | Jain | spinach cheese cigars recipe | spinach cheese cigars with honey chilli sauce | easy Indian snack recipe | cheese starter | with step by step images. spinach cheese cigars is a tempting starter for any party – be it for kids or a cocktail party. Crunchy samosa patti rolls, filled with a spicy cheese and spinach mixture is what makes this easy Indian snack recipe. Mozzarella cheese gives the necessary gooey stuffing in spinach cheese cigars which we all enjoy. Use of readymade samosa pattis in spinach cheese cigars with honey chilli sauce | easy Indian snack recipe saves time and energy. These ready-made samosa pattis are available at most provision stores. Remember you need to store them in a deep-freezer till use. To make spinach cheese cigars, mix the blanched spinach, cheese and green chillies together and make a stuffing. Combine the honey, chilli sauce, chilli flakes, sugar and water and keep the honey chilli sauce ready. Then make the cigars. Cut each samosa patti into 3 to get 75 mm. X 62 mm. (3" x 2½") rectangular pieces. You will get 24 pieces in all. Place a piece of the samosa patti on a flat dry surface and place a portion of the filling at one pointed edge. Roll each patti towards the opposite pointed edge to form a cylindrical shape. Seal the edge of the samosa patti using a little of the flour paste. Finally deep-fry them till golden brown in colour. You can serve this spinach cheese cigars with a ready made hot chilli sauce or Schezuan sauce, but nothing can beat the Honey Chilli Sauce. Lemon juice balances the sauce very well and the specks of chilli flakes adds in spice along with eye appeal. Tips for spinach cheese cigars. 1. The samos pattis used should be fresh. If they have turned dry, then it will make rolling difficult. 2. Squeeze out all the water from the blanched and chopped spinach to prevent the cigars from becoming soggy. 3. Seal the edges very well with maida paste, else they will open up while deep-frying. 4. Serve spinach cheese cigars immediately to enjoy the taste of the melted mozzarella cheese. Learn to make spinach cheese cigars recipe | spinach cheese cigars with honey chilli sauce | easy Indian snack recipe | cheese starter | with step by step photos and video below. | [Cut each samosa patti into 3 to get 75 mm. X 62 mm. (3" x 2½") rectangular pieces. You will get 24 pieces in all., Place a piece of the samosa patti on a flat dry surface and place a portion of the filling at one pointed edge., Roll each patti towards the opposite pointed edge and stick the edges with a little flour paste to form a cylindrical shape., Seal the edge of the samosa patti using a little of the flour paste., Repeat with the remaining pattis and filling to make more cigars., Heat a broad non-stick pan or kadhai with oil and deep-fry a few cigars at a time, till they turn golden brown in colour from all the sides. Drain on absorbent paper., Serve immediately with honey chilli sauce., Squeeze out all the water from the blanched and chopped spinach to prevent the cigars from becoming soggy.] | [Energy, 55 cal, Protein, 0.9 g, Carbohydrates, 5.9 g, Fiber, 0.1 g, Fat, 3.1 g, Cholesterol, 1 mg, Sodium, 29.1 mg] | spinach-cheese-cigars-with-honey-chilli-sauce-8610r |
| rcp1262 | Spinach Crepes | NA | NA | [Crepes, Mexican Green Sauce, chopped spinach (palak), chopped green chilli, paneer (cottage cheese), crumbled, chopped onion, butter, salt, grated cooking cheese] | 20 min. | 25 min. | [Jain International, Mexican Main Dish, Baked, Oven, Pregnancy Vitamin A Rich] | 6Makes 6 crepes. | Jain | Spinach and cottage cheese make a good filling for crepes which are topped with Mexican green sauce. | [Heat the butter and fry the onion for 1 minute., Add the spinach and green chilli and fry again for 2 minutes., Add the cottage cheese and salt., Fill the crepes with the spinach mixture and fold each one into a triangle., Arrange in a baking dish and pour the Mexican green sauce over them., Sprinkle the cheese on top and bake in a hot oven at 200 degree C (400 degree F) for 20 minutes., Serve hot.] | [Energy, 179 cal, Protein, 5.6 g, Carbohydrates, 17.4 g, Fiber, 1.5 g, Fat, 9.5 g, Cholesterol, 16.4 mg, Sodium, 108.2 mg] | spinach-crepes-1262r |
| rcp35019 | Spinach Dip, Palak Dip | Snacks | NA | [oil, chopped onions, chopped green chillies, chopped spinach (palak), grated paneer (cottage cheese), low fat milk, salt, whole wheat crackers lavash] | 5 mins | 8 mins | [Indian Toast recipes, Saute, Mixer, Quick Snacks / Quick Starters, Quick Indian Dips, Gravies & Sauces, Vitamin A Rich, Beta Carotene, Retinol, Diabetic Starters & Snacks] | 4Makes 4 servings | Indian | spinach dip recipe | Indian style spinach dip with whole wheat crackers | healthy palak dip | with 20 amazing images. Spinach dip recipe is a quick, easy and healthy snack recipe. Learn how to make spinach dip recipe | Indian style spinach dip with whole wheat crackers | healthy palak dip | This healthy spinach dip recipe is a delicious and nutritious alternative to traditional spinach dips. It's made with low fat paneer, spinach and low fat milk with other flavouring ingredients, making it a low calorie snack. It's also a good source of protein, calcium, and vitamins A and C. Light and tasty, the spinach dip has a perfect medley of textures and flavours. Heart patients and weight-watchers can also relish this healthy palak dip without any guilt. This diabetic-friendly dip is quite a treat to the palate. pro tips to make spinach dip: 1. You can also add 3 to 4 garlic cloves to enhance the flavour of the dip. 2. Instead of green chillies you can add dry red chilli flakes. 3. You can also add 1 tbsp of fresh creamy to make the dip richer in taste. Enjoy spinach dip recipe | Indian style spinach dip with whole wheat crackers | healthy palak dip | with detailed step by step photos. | [To make spinach dip, heat the oil in a broad non-stick pan, add the onions and green chillies and sauté on a medium flame till the onions turn translucent., Add the spinach and paneer and cook on a medium flame for 3 to 4 minutes, while stirring continuously., Add the milk and cook on a medium flame for another 2 minutes, while stirring continuously., Add the salt and pepper, mix well, remove in a plate and keep aside to cool., Transfer it into a mixer jar and blend into a smooth paste., Serve the spinach dip hot with crackers.] | [Energy, 117 cal, Protein, 4.5 g, Carbohydrates, 5.1 g, Fiber, 1 g, Fat, 8.7 g, Cholesterol, 4 mg, Sodium, 25.3 mg] | spinach-dip-palak-dip-35019r |
| rcp41017 | Spinach Dosa | BreakFast | NA | [spinach (palak) puree, urad dal (split black lentils), fenugreek (methi) seeds, whole wheat flour (gehun ka atta), salt, oil, sambhar, coconut chutney] | 15 mins | 20 mins | [South Indian Evening Snacks, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Evening Tea Snacks, Healthy Foods for Kids, Indian Breakfast Recipes for Kids, Snack Recipes for Kids] | 8Makes 8 dosas | South Indian | spinach dosa recipe | palak dosa | keerai dosai | spinach dosa for pregnancy and kids | with step by step images. spinach dosa is a unique snack idea to make up for your needs of veggies in a day. Learn how to make spinach dosa for pregnancy and kids. This spinach dosa recipe is reasonably quick and easy as it just makes use of readymade flours, and does not require fermentation also. So, those moms-to-be who suffer from acidity can also enjoy this spinach dosa for pregnancy and kids as a healthy snack. To make spinach dosa, combine the urad dal and fenugreek seeds along with enough water in a deep bowl and soak for 2 hours. Drain well. Blend in a mixer using ½ cup of water till smooth. Transfer the urad dal-fenugreek seeds mixture into a deep bowl, add the spinach purée, whole wheat flour, salt and approx. 1 cup of water and mix very well. Heat a non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a muslin cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle. Smear ¼ tsp of oil over it and along the edges and cook on a medium flame till the dosa turns light brown in colour from both the sides. Serve spinach dosa immediately with sambar and coconut chutney. An innovative dosa of whole wheat flour and urad flour fortified with spinach purée offers you a great way to top up on iron. When you are pregnant, everybody keeps telling you to have more greens, especially spinach, which is a storehouse of iron. Spinach is also rich in vitamin A and folic acid, both of which are antioxidants that help fight harmful free radicals in the body, and are also essential for the healthy development of your baby’s skin. But having spinach in the same way every day will make you bored of it. Including it in different ways, such as this palak dosa will ensure that you keep up your intake of greens without getting bored. Diabetic who are often advised to avoid dosa because of the use of rice, can also opt for 1 keerai dosai at snack time. This dosa yields 3.2 g of fiber per dosa which is also beneficial for them to manage blood sugar levels. heart patients, senior citizens, cancer patients and those with PCOS can also include this spinach dosa as a part of their menu. Kids who come hungry can also be served this nourishing snack instead of fried chips. Tips for spinach dosa. 1. Wash the spinach and methi very well to get rid of all the dirt. 2. Approx. 2½ cups of chopped spinach when blanched, drained and blended in a mixer gives ½ cup of spinach purée. 3. The dosa batter should be of pouring consistency. 4. This is a soft dosa and so cooking on both sides is very important. Enjoy spinach dosa recipe | palak dosa | keerai dosai | spinach dosa for pregnancy and kids | with step by step photos and video below. | [Combine the urad dal and fenugreek seeds along with enough water in a deep bowl and soak for 2 hours. Drain well., Blend in a mixer using ½ cup of water till smooth., Transfer the urad dal-fenugreek seeds mixture into a deep bowl, add the spinach purée, whole wheat flour, salt and approx. 1 cup of water and mix very well., Heat a non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a muslin cloth., Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle., Smear ¼ tsp of oil over it and along the edges and cook on a medium flame till the dosa turns light brown in colour from both the sides., Repeat steps 4 to 6 to make 7 more dosas., Serve immediately with sambhar and coconut chutney., Approx. 2½ cups of chopped spinach when blanched, drained and blended in a mixer gives ½ cup of spinach purée.] | [Energy, 94 cal, Protein, 3.9 g, Carbohydrates, 16.2 g, Fiber, 3.2 g, Fat, 1.8 g, Cholesterol, 0 mg, Sodium, 15.9 mg] | spinach-dosa-41017r |
| rcp4919 | Spinach Dumplings | Snacks | NA | [chopped spinach (palak), chopped green chillies, besan (bengal gram flour), whole wheat flour (gehun ka atta), curds (dahi), asafoetida (hing), sugar, baking soda, oil, salt, green chutney] | 10 mins | 1.5 mins | [Microwave, Microwave, Quick Snacks / Quick Starters] | 10Makes 10 dumplings | NA | Mix-shape-microwave, and there you have delicious Spinach Dumplings on the plate, ready to be relished with green chutney. A perfect mix of spinach, flours, curd, spices and baking soda, and a simple technique of covering the dumplings with a damp cloth when they are placed in the microwave, makes the dough transform into dainty dumplings in less than two minutes! It is easy to make and delicious to bite into – what more could one ask for! | [Combine all the ingredients in a deep bowl and mix well., Divide the mixture into 12 equal portions and place on a large greased microwave safe plate. Cover with a damp muslin cloth and microwave on high for 1 minute 30 seconds., Keep aside to cool for 2 to 3 minutes., Lift gently using a flat knife and place onto a serving plate., Serve immediately with green chutney.] | [Energy, 29 cal, Protein, 1.3 g, Carbohydrates, 4 g, Fiber, 1 g, Fat, 0.9 g, Cholesterol, 0 mg, Vitamin A, 770.2 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 3.9 mg, Folic Acid, 23.6 mcg, Calcium, 13.8 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 11.5 mg, Potassium, 62.8 mg, Zinc, 0.1 mg] | spinach-dumplings-4919r |
| rcp6411 | Spinach Dumplings in Curd Curry | Dinner | Veg | [chopped spinach (palak), chopped green chillies, besan (bengal gram flour), whole wheat flour (gehun ka atta), low-fat curds (dahi), sugar, asafoetida (hing), salt, chopped green chillies, chopped ginger (adrak), roasted chana dal (daria), cumin seeds (jeera), curds (dahi), turmeric powder (haldi), salt, oil, mustard seeds ( rai / sarson), urad dal (split black lentils), curry leaves (kadi patta), whole dry kashmiri red chillies, asafoetida (hing), chopped coriander (dhania)] | 15 mins | 13 mins | [Leafy Vegetable Sabzis, Low Cal Subzis, Steamer, Non-stick Pan, Non Stick Kadai Veg, Healthy Indian Dinner, Calcium Rich Sabzi, Vegetables] | 4Makes 4 servings | Indian | This amazing preparation will be quite unlike anything you have tasted so far! A gravy of curds flavoured with a semi-spicy paste plays a host to delicious yet nutritious spinach dumplings. A wonderful accompaniment to roti, khichdi and rice, the Spinach Dumplings in Curd Curry is a novel dish that must be tried to be believed. | [Combine all the ingredients in a deep bowl and mix well., Divide the mixture into 12 equal portions and shape each portion into round balls., Steam the dumplings in a steamer for 5 to 7 minutes. Keep aside., Combine the curds, turmeric powder, prepared paste, salt and ½ cup of water in a deep bowl, whisk well and keep aside., Heat the oil in a non-stick kadhai and add the mustard seeds and urad dal., When the mustard seeds crackle, add the curry leaves, red chillies and asafoetida and sauté on a medium flame for a few seconds., Add the curds mixture, mix well and cook on a slow flame for 2 to 3 minutes, while stirring continuously., Just before serving, add the spinach dumplings to the curd curry, mix gently and cook on a medium flame for 1 to 2 minutes., Serve immediately garnished with coriander.] | [Energy, 148 cal, Protein, 6.1 g, Carbohydrates, 13.3 g, Fiber, 3 g, Fat, 6.7 g, Cholesterol, 8 mg, Sodium, 43.8 mg] | spinach-dumplings-in-curd-curry-6411r |
| rcp1587 | Spinach Dumplings In Tomato Gravy ( Saatvik Khana ) | NA | Veg | [spinach (palak), tomatoes, sugar, dried oregano, chilli powder, fresh cream, salt, grated processed cheese] | 15 mins | 30 mins | [Jain International, Sabzis with Gravies, Leafy Vegetable Sabzis] | 6Makes 6 servings | Jain | An adaptation of the italian malfatti. This is the saatvik variation made without using any garlic or onions without compromising with the taste. | [Boil the tomatoes without any water. Blend in a mixer and strain., Add the sugar, oregano, chilli powder and salt and boil for a few minutes., Add half the cream., Immerse the dumplings in hot water ofr a few seconds., Remove and arrange on a serving dish., Just before serving, pour the boiling tomato gravy over the dumplings. Spread the balance cream on top. Top with cheese. If you wish, bake in a hot oven at 200 degree c (400 degree f) for about 5 minutes., Serve hot.] | [Not Given] | spinach-dumplings-in-tomato-gravy--saatvik-khana--1587r |
| rcp22740 | Spinach Fondue, Indian Spinach Cheese Fondue | NA | NA | [spinach (palak) puree, cornflour, fresh cream, grated processed cheese, salt freshly ground black pepper (kalimirch), brun pav] | 10 mins | 3 mins | [Jain International, Indian Dips / Sauces, Cocktail Party, Fondue Party, Quick Indian Dips, Gravies & Sauces] | 2Makes 2 servings | Jain | spinach fondue recipe | Indian spinach cheese fondue | creamy spinach fondue | with 19 amazing images. Whether made of chocolate or cheese, fondues always denote fun. It is the perfect stuff to have on the table for a gathering with your closest friends! Spinach Fondue is an interesting variant of the typical cheese fondue enhanced with puréed spinach. It has a vibrant and attractive green colour, and goes really well with pieces of brun pav. Here, we have used fresh cream and cheese which gives Indian spinach cheese fondue a perfectly creamy texture and fabulous flavour. As garlic pairs very well with spinach, you can also add garlic for extra garlicy flavour. Spinach fondue recipe is a great appetiser when served with toasted bread. Learn how to make creamy spinach fondue. You can also try other fondues like Pav bhaji fondue and quick cheese fondue. Tips to make spinach fondue recipe: 1. If not serving immediately, the Spinach Fondue might thicken so, add little milk, re-heat and adjust the consistency before serving. 2. The milk used in the recipe is full fat milk. If you are using tonned milk or cow’s milk, you might need slightly more cornflour. 3. You can also add garlic powder, it tastes better in Spinach fondue. Enjoy how to make spinach fondue recipe | Indian spinach cheese fondue | creamy spinach fondue | with step by step images. | [To make spinach fondue, combine the cornflour and ¼ cup of water in a bowl and mix well. Keep aside., Heat a broad non-stick pan, add the spinach puree, fresh cream, processed cheese, salt, pepper powder and cornflour-water mixture, mix well and cook on a medium flame for 2 to 3 minutes or till the mixture becomes thick, while stirring continuously., Serve the spinach fondue immediately with brun pav pieces.] | [Energy, 410 cal, Protein, 10 g, Carbohydrates, 10.1 g, Fiber, 3.6 g, Fat, 37.3 g, Cholesterol, 20 mg, Sodium, 363.9 mg] | spinach-fondue-indian-spinach-cheese-fondue-22740r |
| rcp4959 | Spinach Gnocchi with Mango and Green Onion Salsa | Snacks | NA | [boiled potato, plain flour (maida), spinach (palak) puree, nutmeg (jaiphal) powder, salt, butter, chopped parsley, oil, salt, mango, chopped spring onions whites, chopped spring onion greens, green chilli, salt] | 20 mins | 10 mins | [Italian Starters, Indian Snacks for Entertaining, Boiled Indian recipes, Italian Party, Non-stick Pan, Pregnancy Vitamin A Rich] | 2Makes 2 servings | Indian | This dish can be served as an appetiser or a main course. The sauce is unusually tangy. You can also toss the gnocchi (pronounced: 'nyoki') in any other sauce of your choice. | [Combine all the ingredients in a bowl and knead very well., Divide the mixture into 12 to 15 equal portions., Shape each portion into a cylindrical roll 25 mm (1") in length. Roll each gnocchi between 2 forks to give a serrated finish; or you can shape them into dumplings., Boil plenty of water on a large pan and add 1 teaspoon of salt and 1 tablespoon of oil to it. Drop a few pieces at a time of the prepared gnocchi in it and allow to cook for 2 minutes., Carefully remove the gnocchi from the boiling water using a slotted spoon. Keep aside., Heat the butter in a pan and add the gnocchi to it. Toss gently, adding the parsley and place on individual plates., Serve immediately with the salsa.] | [Energy, 263 cal, Protein, 4 g, Carbohydrates, 32 g, Fiber, 3.1 g, Fat, 13.2 g, Cholesterol, 15 mg, Sodium, 1466.9 mg] | spinach-gnocchi-with-mango-and-green-onion-salsa-4959r |
| rcp31083 | Spinach Gnocchi with Marinara Sauce | NA | NA | [mashed potatoes, blanched chopped spinach (palak), plain flour (maida), baking powder, oil, salt, salt black pepper (kalimirch) powder, tomato, cut into chunks, butter, chopped garlic (lehsun), fresh cream, dried oregano, salt black pepper (kalimirch) powder, grated mozzrella cheese, butter] | 25 minutes | 20 minutes | [Italian Main Dish] | 4Serves 4. | Italian | Celebrate, Italian-style! Gnocchi are Italian dumplings, which are made of spinach, potato and flour. They can either be poached or steamed. These dumplings are made on special occasions or festivals in Italy. Marinara is a chunky tomato sauce cooked with oregano. Put both together, and it is indeed a festive meal! | [Combine the potatoes, spinach, plain flour, baking powder, salt and pepper in a bowl to make soft dough., Divide the dough into approximately 35 to 40 equal sized balls., Flatten, each ball gently using a fork., Boil plenty of water in a pan and add 1 tsp of salt and 1 tbsp of oil to the water., When the water boils, add a few pieces of the gnocchi at a time and allow them to half cook for 3 to 4 minutes., Carefully remove the gnocchi from the boiling water, using a perforated spoon. Keep aside., Repeat the same procedure for the remaining gnocchi., Heat the butter in a pan, add the garlic and sauté for 1 minute., Add the tomato chunks and cook for 2 to 3 minutes till they are soft. If necessary add 2 tbsp of water., Add the cream, oregano, salt and pepper and sauté for another 1 minute. Remove from the flame and keep aside., Layer the gnocchi in a greased rectangular baking dish and pour the marinara sauce on top., Sprinkle cheese on top and bake in a pre-heated oven at 150°C (300°F) for 10 minutes., Serve hot.] | [Energy, 247 cal, Protein, 5.5 g, Carbohydrates, 31.4 g, Fiber, 4.1 g, Fat, 11.2 g, Cholesterol, 2.9 mg, Vitamin A, 3982.1 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.2 mg, Vitamin B3, 1.9 mg, Vitamin C, 47 mg, Folic Acid, 109 mcg, Calcium, 112.2 mg, Iron, 1.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 184.7 mg, Potassium, 457.1 mg, Zinc, 0.8 mg] | spinach-gnocchi-with-marinara-sauce-31083r |
| rcp40347 | Spinach Hummus with Cucumber Sticks ( Tiffin Treats) | Snacks | NA | [chopped and blanched spinach (palak), cooked kabuli chana (white chick peas), garlic (lehsun) clove, olive oil, green chilli paste, curd (dahi), lemon juice, salt, olive oil, chilli powder, cucumber sticks] | 10 mins | 0 mins | [School Time Snacks, Indian Dips / Sauces, Cocktail Party, Mixer, Quick Snacks / Quick Starters, Indian Cancer Patients, Hyperthyroidism Diet] | 2Makes 1.5 cups (4 tbsp ) | Indian | spinach hummus recipe | healthy Indian style spinach hummus | palak hummus for kids tiffins | with 19 amazing images. spinach hummus is a quick healthy Indian style spinach hummus can be super for palak hummus for kids tiffins. Kabuli chana, also known as chick peas, is the prime ingredient of any hummus. In this spinach hummus, chick peas are soaked and cooked till done. Spinach, garlic, green chillies and lemon juice are added to it as flavour enhancers. Curd and olive oil in this homemade Spinach hummus is to ease the process of blending and give a smooth texture to the hummus. Curd will add on to your protein levels while the olive oil will lend omega-3 fats – the healthy fats known to protect your heart in healthy parsley hummus. Imagine packing a nice, satiating palak hummus for kids tiffins in your kids’ snack box along with something refreshing like cucumber or carrot sticks. it would transform their break into a very jolly and relaxing time. The Spinach Hummus is the perfect choice for this, because it is colourful, healthy and filling too as it is loaded with chickpeas and spinach. Apt ingredients like green chilli paste, curds and lemon juice impart an exciting flavour and perfect texture to the hummus, which stays fresh in the tiffin box for around 5 hours. To save time, you can cook the chickpeas the previous night itself. If doing so, add a little more water when blending the chickpeas the next morning. Also pack some Chatpata Popcorn in another tiffin for a perfect short break combo. You can serve the Spinach hummus along with Lavash or Chips, to make a wonderful finger food. You can munch on it while watching a movie, but it is so tasty that it can be served at parties too! You can also try other Lebanese delights like Lebanese Garlic Sauce and Pita Bread. Learn to make spinach hummus recipe | healthy Indian style spinach hummus | palak hummus for kids tiffins | with detailed step by step recipe photos below. | [To make spinach hummus, combine all the ingredients along with approx. 5 tbsp of water in a mixer and blend till smooth., Transfer the spinach hummus into an air-tight container. Top it with olive oil and sprinkle the chilli powder over it., Pack the spinach hummus in an air-tight tiffin box, with the cucumber sticks in a separate air-tight box.] | [Energy, 190 cal, Protein, 7.5 g, Carbohydrates, 25.9 g, Fiber, 12.1 g, Fat, 6.3 g, Cholesterol, 0.6 mg, Sodium, 16.9 mg] | spinach-hummus-with-cucumber-sticks--tiffin-treats-40347r |
| rcp1963 | Spinach Kofta Kadhi | NA | NA | [blanched , drained and chopped spinach (palak), besan (bengal gram flour), salt, cumin seeds (jeera), chilli powder, baking soda, oil, whisked curds (dahi), besan (bengal gram flour), cumin seeds (jeera), asafoetida (hing), curry leaves (kadi patta), chopped garlic (lehsun), sliced onions, salt, ginger-green chilli paste, oil, turmeric powder (haldi)] | 15 mins | 20 mins | [Traditional Indian Sabzis, Kadhi recipes from all across India, Deep Fry, Indian Party, Paneer Pasanda to Dal Moghlai] | 2Makes 2 servings | Indian | If you thought kadhi is a very simple, everyday dish, this recipe will make you realise just how versatile the seemingly humble kadhi really is. Depending on the spices and additions, like veggies, pakodis or koftas, kadhi can be absolutely simple or awesomely rich too! Here, we have added spinach dumplings to the kadhi to make it special. Made of spinach and besan perked up with spices, the koftas have a wonderful taste and melt-in-the-mouth texture. They complement the yoghurt curry very well, making this a really satiating recipe. You can serve it with hot rice and ghee, or yummy buttered rice . | [Combine the spinach, besan,salt, cumin seeds, chilli powder and soda bi-carb in a deep bowl and mix well., Divide the mixture into 8 equal portions and shape into even-sized balls., Heat the oil in a deep-kadai and deep fry 4-5 koftas at a time till they are golden brown in colour from all the sides., Remove and drain on absorbent paper. Keep aside., Combine the curds, besan ½ cup of water in a bowl and whisk well till no lumps remain., Add more ½ cup of water and whisk well and keep aside., Heat the oil in a kadhai and add the cumin seeds., When the seeds crackle, add the asafoetida, curry leaves and fry again for few minutes., Add the garlic and onions and sauté on a medium flame for 2 to 3 minutes., Add the curds-besan mixture, salt, ginger - green chilli paste and turmeric powder, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously., Add the spinach koftas to the hot kadhi and simmer for 3 to 4 minutes., Serve hot.] | [Not Given] | spinach-kofta-kadhi-1963r |
| rcp38902 | Spinach Koftas in Red Gravy | NA | Veg | [chopped spinach (palak), bread, crumbled paneer (cottage cheese), chopped coriander (dhania), besan (bengal gram flour), green chilli paste, salt, oil, chopped onions, grated coconut, garlic (lehsun) cloves, chopped green chillies, whole dry kashmiri red chillies, coriander (dhania) seeds, cumin seeds (jeera), chirongi nuts (charoli), poppy seeds (khus-khus), chopped ginger (adrak), chopped coriander (dhania), chopped tomatoes, oil, chilli powder, sugar, salt, fresh cream] | 20 mins | 30 mins | [Punjabi Sabzis, Sabzis with Gravies, Indian Party, Kadai Veg] | 4Makes 4 servings (4serving ) | Punjabi | Spinach gives a healthy spin to the koftas in this recipe, while the paneer makes it a scrumptious mouthful! a variety of spices including charoli, jeera, khus khus and dhania ground along with coconut and onions and added to the tomato-based gravy, gives a vibrant feel to the spinach kofta in red gravy. Remember to add the koftas just before serving. | [Boil a vesselful of water, add the spinach and cook on a medium flame for 1 to 2 minutes. Drain, refresh with cold water and keep aside., Trim the edges of the bread slices and crumble them., Combine all the remaining ingredients, including the spinach and crumbled bread in a bowl and mix well., Divide the mixture into 20 equal portions and roll them into small round balls., Heat the oil in a non-stick kadhai and deep-fry, a few balls at a time, till they turn golden brown in colour from all sides. Drain on absorbent paper and keep aside., Boil 3 cups of water in a deep non-stick pan, add the tomatoes to it and cook on a medium flame for 8 to 10 minutes or till the tomatoes soften., Cool slightly and blend in a mixer to a smooth pulp. Keep aside., Heat the oil in a deep pan or kadhai, add the paste and sauté on a medium flame for 2 to 3 minutes., Add the chilli powder, tomato pulp, sugar and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Add the cream, mix well and cook on a medium flame for another 1 minute. Keep aside., Just before serving, re-heat the gravy., Add the koftas to it, mix gently and cook on a slow flame for 1 to 2 minutes., Serve immediately.] | [Energy, 331 cal, Protein, 8.4 g, Carbohydrates, 22.9 g, Fiber, 4.7 g, Fat, 22.9 g, Cholesterol, 0 mg, Sodium, 63.2 mg] | spinach-koftas-in-red-gravy-38902r |
| rcp39133 | Spinach Lettuce and Spring Onion Soup, Healthy Green Spring Soup | NA | NA | [shredded spinach (palak), chopped iceberg lettuce, chopped spring onions, butter, milk, salt, nutmeg (jaiphal) powder] | 10 mins | 15 mins | [Thick / Creamy Indian Soups, Indian Pressure Cooker, Pressure Cooker, Presssure Cooker Soups, Low Carb Diet, Diabetic Soups, Healthy Thick Creamy Soups] | 2Makes 2 servings | Indian | spinach lettuce and spring onion soup recipe | healthy green spring soup | Indian style spring onion and spinach soup | with 22 amazing images. spinach lettuce and spring onion soup recipe | healthy green spring soup | Indian style spring onion and spinach soup is a peppy soup with an attractive hue. Learn how to make healthy green spring soup. To make spinach lettuce and spring onion soup, heat the butter in a pressure cooker, add the spinach, lettuce and spring onions and sauté on a medium flame for 1 to 2 minutes. Add 1½ cups of water, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Blend the mixture in a mixer till smooth. Transfer the mixture into a deep non-stick pan. Add the milk, salt, pepper and nutmeg powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve hot. Despite playing an important role in the meal, to kindle one’s appetite and set the expectations for the coming meal, most people settle with simple tomato or mixed veg soups! Why do that, when there is a delectable variety? Try this Indian style spring onion and spinach soup for an option that is flavourful and nutritious. The use of iceberg lettuce and spinach as main ingredients is indeed a specialty of this Vitamin A and iron-rich soup. The spring onions, on the other hand, add in antioxidants which can help to reduce inflammation in the body. All healthy individuals as well as those suffering from diabetes, weight gain and heart disease can enjoy this unique nutmeg flavoured healthy green spring soup. They can also gain in some calcium, magnesium, phosphorus and folic acid by way of this healthy bowl of soup. Tips to make spinach lettuce and spring onion soup. 1. This soup can be made in advance and kept. 2. Nutmeg powder can be omitted and instead little herbs can be used. 3. Always use a big jar of mixer. Enjoy spinach lettuce and spring onion soup recipe | healthy green spring soup | Indian style spring onion and spinach soup | with step by step photos. | [To make spinach lettuce and spring onion soup, heat the butter in a pressure cooker, add the spinach, lettuce and spring onions and sauté on a medium flame for 1 to 2 minutes., Add 1½ cups of water, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Blend the mixture in a mixer till smooth. Transfer the mixture into a deep non-stick pan., Add the milk, salt, pepper and nutmeg powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve the spinach lettuce and spring onion soup hot.] | [Energy, 82 cal, Protein, 4 g, Carbohydrates, 5.7 g, Fiber, 1.8 g, Fat, 4.9 g, Cholesterol, 11.8 mg, Sodium, 66.6 mg] | spinach-lettuce-and-spring-onion-soup-healthy-green-spring-soup-39133r |
| rcp30852 | Spinach Malfati | NA | NA | [finely chopped spinach (palak) , blanched, crumbled paneer (cottage cheese), nutmeg (jaiphal) powder, rice flour (chawal ka atta), baking powder, salt, oil, chopped garlic (lehsun), spring onion, finely chopped (including greens), tomato pulp, dry red chilli flakes (paprika), chilli powder, tomato puree, salt, milk] | | | [Kids After School, Kids High Energy Indian Foods] | 6Makes 6 servings | Indian | Steamed spinach dumplings served with hot tangy tomato sauce and gooey cheese makes an ideal and wholesome mini meal when served with garlic bread or rice. Both tomatoes and spinach are rich in folic acid, an important nutrient that promotes the growth and development of brain cells right from infancy till the brain is completely mature. | [Combine all the ingredients together in a bowl and mix well., Divide it into small equal-sized portions and shape each portion into a ball., Steam in a steamer for 5 to 7 minutes. Keep aside., Heat the oil in a non-stick pan, add the garlic and spring onions and sauté for 1 minute., Add the tomato pulp and simmer till the sauce thickens., Add the chilli flakes, chilli powder, tomato purée, salt and ½ cup of water and bring to boil., Add the milk, mix well and simmer for a minute. Keep aside., Arrange the spinach dumplings in a glass baking dish in an even layer and pour the tomato sauce over it., Sprinkle the cheese on top and bake in a pre-heated oven at 200ºC (400ºF) for 15 minutes or till the cheese melts., Serve hot.] | [Not Given] | spinach-malfati-30852r |
| rcp2990 | Spinach Malfatti, Healthy Pregnancy Recipe | NA | NA | [chopped spinach (palak) leaves, crumbled paneer (cottage cheese), chopped green chillies, whole wheat flour (gehun ka atta), salt, tomato pulp, olive oil, chopped garlic (lehsun), chopped spring onions whites, dry red chilli flakes (paprika), chilli powder, sugar, salt, grated paneer (cottage cheese)] | 25 mins | 25 mins | [Italian Main Dish, Pregnancy, Pregnancy Iron Rich Indian Foods, Pregnancy Calcium Rich, Pregnancy Folic Acid Rich, Pregnancy Vitamin A Rich, Pregnancy International] | 4Makes 4 servings | Indian | Malfatti is a steamed dumpling, usually made of spinach and cheese. Interesting, the Italian term Malfatti literally translates to ‘poorly made’, which probably refers to the odd, rustic shape of the dumplings! Although it is quite exotic, the Spinach Malfatti is relatively easy to make. A mixture of spinach and cottage cheese held together by wheat flour are rolled into dumplings and steamed. These dumplings are served in a quick, homemade tomato sauce, which adds to the flavour and nutrition of the Spinach Malfatti. A garnish of grated paneer contrasts with the colour of the sauce, making the dish look really attractive, while also bringing in more protein to the nutrition chart! These mildly-spiced and healthy steamed dumplings are rich in iron , calcium , folic acid and protein , which makes it ideal to have in the early months of pregnancy. | [Squeeze out all the excess water from the spinach and place them in a deep bowl., Add all the other ingredients and mix very well., Divide the mixture into 16 equal portions and roll each portion into a round., Place 8 dumplings in a steamer and steam for 5 to 7 minutes., Repeat step 4 to cook 8 more dumplings in 1 more batch. Keep aside, Heat the olive oil in a broad non-stick pan, add the garlic and spring onions and sauté on a medium flame for 1 minute., Add the fresh tomato pulp, chilli flakes, chilli powder, sugar, salt and ¼ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside., Place 1/4th of the prepared tomato sauce in a serving plate, place 4 steamed dumplings over it and finally sprinkle ½ tbsp of paneer evenly over it., Repeat step 1 to make 3 more servings., Serve immediately.] | [Energy, 172 cal, Protein, 6.9 g, Carbohydrates, 12 g, Fiber, 3.4 g, Fat, 10.8 g, Cholesterol, 0 mg, Sodium, 42.4 mg] | spinach-malfatti-healthy-pregnancy-recipe-2990r |
| rcp1781 | Spinach Mushroom Rice Bake | Dinner | NA | [long grained rice (basmati), butter, sliced onions, salt, chopped spinach (palak), mushroom (khumbh) cubes, butter, sliced onions, chopped green chillies, salt, grated processed cheese, grated processed cheese, dry red chilli flakes (paprika)] | 20 mins | 18 mins | [One Meal Dinner, International Favourites, Western Party, Oven, Pregnancy Vitamin A Rich, Birthday Party Main Dishes, Italian Dinner] | 4Makes 4 servings | Italian | Rich with the aroma and flavour of butter, the Spinach Mushroom Baked Rice is a delightful one-dish meal that truly pampers your senses. Buttered rice is layered with a scrumptious mixture of spinach and mushrooms sautéed with onions, seasoned with pepper and chilli flakes, topped with loads of cheese, and baked. Thereafter, the process of baking unfurls its magic, making the flavours mingle delicately to give you a delectable meal! Try other mushroom recipes like Mushroom On Toast or Mushrooms Stuffed with Paneer . | [Combine the rice and enough water in a deep bowl and soak for 15 minutes. Drain. Keep aside., Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the rice and sauté on a medium flame for 2 minutes., Add the salt and 1½ cups of hot water, mix well and cover with a lid and cook on a medium flame for 6 minutes, while stirring occasionally. Keep aside., Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes., Add the green chillies, spinach, mushrooms, salt and pepper powder, mix well and cook on a medium flame for 6 minutes, while stirring occasionally., Switch off the flame, add the cheese and mix well. Keep aside., Arrange the buttered rice on a greased 200 mm. (8") diameter baking dish and spread it evenly., Put the spinach mushroom vegetable evenly over it., Finally top it grated cheese and chilli flakes evenly over it., Bake in a preheated oven at 200ºc (400ºf) for 15 minutes., Serve hot.] | [Energy, 314 cal, Protein, 8.2 g, Carbohydrates, 38.9 g, Fiber, 3.2 g, Fat, 14.1 g, Cholesterol, 45 mg, Sodium, 310.1 mg] | spinach-mushroom-rice-bake-1781r |
| rcp41220 | Spinach Mushroom Sabzi, Palak Mushroom Recipe | NA | Veg | [chopped spinach (palak), mushroom (khumbh) cubes, oil, cumin seeds (jeera), cloves (laung / lavang), bay leaf (tejpatta), garlic (lehsun) paste, ginger (adrak) paste, green chilli paste, chopped onions, chopped tomatoes, dried fenugreek leaves (kasuri methi), garam masala, chilli powder, coriander-cumin seeds (dhania-jeera) powder, salt, fresh cream] | 25 mins | 15 mins | [Leafy Vegetable Sabzis, Indian Party, Non Stick Kadai Veg, Babies, Toddler and Kids Iron Rich Foods, Kids Brain Boosting, Calcium Rich Indian Recipes, Senior Citizen] | 4Makes 4 servings | Indian | spinach mushroom sabzi recipe | palak mushroom curry | healthy palak vegetable sabzi | with 35 amazing images. spinach mushroom sabzi is a delicious North Indian curry. Learn how to make healthy palak vegetable sabzi. The spinach mushroom sabzi is a luxuriant dish that vibrates with the effect of spices, whole and ground. The contrasting textures of mushrooms and spinach make the spinach mushroom sabzi a delight to chew while the addition of fresh cream gives it a lusciously rich mouth-feel. You must take care not to over-cook the mushrooms as they will shrink and lose their nice texture. A range of spices and spice powders come together with ingredients like ginger, garlic, tomatoes and onions to give this palak mushroom curry its remarkable flavour and aroma. Diabetic, heart issues or on weight loss, then try palak mushroom curry with some homemade tandoori roti. spinach mushroom sabzi is rich in Vitamin A, Vitamin C, Folic acid, Vitamin B2. 81 calories per serving for spinach mushroom sabzi. spinach mushroom sabzi is perfect for an Indian lunch tiffin box with rotis. You could also serve spinach mushroom sabzi hot with aloo paratha, paneer kulcha or naan. Enjoy spinach mushroom sabzi recipe | palak mushroom curry | healthy palak vegetable sabzi | with step by step photos. | [To make spinach mushroom sabzi we will first make spinach purée. Take a deep pan, add water to it and put it on the boil. Add the chopped spinach. Mix well and cook for 2-3 minutes., Drain. Hold the strainer below cold water to refresh the spinach. Once cooled, transfer the spinach leaves in a blender to make spinach purée., Heat the oil in a deep non-stick kadhai, add the cumin seeds and cook for a few seconds. Add cloves, bay leaf, garlic paste, ginger paste and green chilli paste, onions and sauté on a medium flame for 2 minutes., Add the tomatoes and sauté on a medium flame for 1 to 2 minutes., Add the mushrooms and sauté on a medium flame for 1 to 2 minutes., Add the spinach purée, dried fenugreek leaves, garam masala, chilli powder, coriander-cumin seeds powder, fresh cream and salt, mix well., Cook on a medium flame for 2 minutes, while stirring occasionally., Serve spinach mushroom sabzi hot with tandoori roti.] | [Energy, 81 cal, Protein, 3.3 g, Carbohydrates, 7.3 g, Fiber, 3.4 g, Fat, 4.6 g, Cholesterol, 0 mg, Sodium, 64.9 mg] | spinach-mushroom-sabzi-palak-mushroom-recipe-41220r |
| rcp22564 | Spinach Noodles | Snacks | Veg | [spinach (palak) puree, boiled noodles, butter, chopped garlic (lehsun), chopped spring onions, sliced red capsicum, milk, cheese spread, salt, cornflour water] | 10 mins | 12 mins | [Indian Noodles, Veg Noodles, Chinese Party, Quick Noodles, Kids Noodles, Kitty Party Snacks] | 4Makes 4 servings | Indian | spinach noodles recipe | Indian style spinach noodles | cheese spinach veg noodles | with 23 amazing images. spinach noodles are which are Indian style spinach noodles which are creamy hakka noodles cooked in cheese spinach sauce. The spinach noodles recipe is mouth-wateringly tasty, easy and quick to make. If you have left-over spinach puree, this is definitely a go to spinach noodles recipe. Having spinach puree in hand makes the process even quicker. In Indian style spinach noodles the combination of noodles tossed with spinach, cheese sauce and colourful vegetables results in an absolutely delightful treat. Cheese spread gives a nice and creamy texture to the spinach noodles. It is not only a treat to eye but also to taste buds. Red capsicum also enhance the flavors and you can also add in any veggies of your choice or use all the three colour capsicum in the spinach noodles recipe. I usually make spinach noodles when I have parties at home or for my family’s evening snack . Make sure to serve it hot. If you have prepared it and planning on eating spinach noodles later add little water or milk to re-heat! Also, you can use parmesan cheese to garnish our spinach noodles recipe making it look even beautiful and tastier. Learn to make spinach noodles recipe | Indian style spinach noodles | cheese spinach veg noodles | with detailed step by step recipe photos and video given below. | [To make spinach noodles, heat the butter in a broad non-stick pan, add the garlic and sauté for a few seconds., Add the spring onions whites and capsicum and sauté on a medium flame for 1 to 2 minutes., Add the spinach purée, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the milk and cheese spread, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the salt and pepper, mix well and cook for 1 to 2 minutes., Add the cornflour-water mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Add the noodles, mix lightly and cook on a medium flame for 1 to 2 minutes., Serve the spinach noodles hot.] | [Not Given] | spinach-noodles-22564r |
| rcp3069 | Spinach Paneer Puree for Babies | NA | NA | [blanched spinach (palak), crumbled paneer (cottage cheese), curds (dahi)] | 10 mins | 0 mins | [Mixer, Manganese Diet, B Vitamins] | Makes 0.5 cup | NA | Spinach Paneer Puree for Babies | Palak Paneer Puree for Babies | Palak recipe for Babies | Spinach Puree for Babies | Homemade Spinach Paneer Puree for Babies | Homemade Palak Recipe for Babies | with 15 amazing images. Now that your baby is above the age of eight months, try this wholesome Spinach Paneer Purée for Babies. The addition of spinach provides folic acid for brain development, while delicious paneer provides calcium for the healthy growth of your baby's bones. The apt combination of ingredients in Palak Paneer Puree for Babies gives a very appealing taste, even without the need for salt or sugar, and an attractive colour too. At this stage, you should start experimenting with foods that are vibrantly coloured, such as foods using spinach, beetroot, carrots, etc., so that the baby finds it visually appealing and becomes naturally curious to try tasting it. This natural attraction to foods in the form of Spinach Paneer Puree for Babies, will make meal times more fun rather than having to force food down your baby’s throat! Enjoy Spinach Paneer Puree for Babies | Palak Paneer Puree for Babies | Palak recipe for Babies | Spinach Puree for Babies | Homemade Spinach Paneer Puree for Babies | Homemade Palak Recipe for Babies with detailed step by step photos | [To make spinach paneer puree for babies, combine all the ingredients in a mixer and blend into a smooth purée., Serve the spinach paneer puree for babies immediately.] | [Energy, 69 cal, Protein, 3.7 g, Carbohydrates, 4 g, Fiber, 2.1 g, Fat, 3.9 g, Cholesterol, 2.4 mg, Sodium, 52.9 mg] | spinach-paneer-puree-for-babies-3069r |
| rcp6196 | Spinach Pizzas | NA | Veg | [pizza base, chopped and blanched spinach, oil, chopped onions, chopped green chillies, salt freshly ground black pepper (kalimirch), fresh cream, paneer (cottage cheese) cubes, tomato ketchup, sliced red capsicum, sliced yellow capsicum, salt, grated processed cheese, dry red chilli flakes (paprika), dried oregano] | 20 mins | 3 mins | [Italian Pizzas, different types of pizza, Baked, Italian Party, Oven, Quick Veg Indian Pizza] | 2Makes 2 pizzas | Indian | Spinach is one ingredient you might never have thought of adding to pizzas, but interestingly, the effect is fabulous! Together with onions and paneer, spinach makes a mouth-watering topping for pizzas, further enhanced by the addition of capsicums, herbs, seasonings, cheese and sauces that are typical of pizzas. You will love the interplay of textures and flavours in this Spinach Pizza, especially if you have it right after it is ready. | [Heat the olive oil in a broad non-stick pan, add the onions and green chillies and sauté on a medium flame for 30 seconds., Add the spinach, salt and pepper, mix well and cook a medium flame for 1 minute., Add the fresh cream and paneer, mix well and cook a medium flame for 1 minute. Keep aside., Divide the spinach topping into 2 equal portion. Keep aside., Place a pizza base on a clean, dry surface, spread 2 tbsp of tomato ketchup and spread it evenly., Spread a portion of the spinach topping and spread it evenly., Top with a few sliced red capsicum, sliced yellow capsicum, sprinkle little salt, pepper powder and ¼ cup of cheese., Finally sprinkle red chilli flakes and dried oregano evenly over it., Repeat step 2 to 5 for make 1 more pizza., Bake in a preheated oven at 200°c (400°f) for 15 minutes or till the base is evenly browned and the cheese melts., Serve immediately.] | [Energy, 472 cal, Protein, 17.9 g, Carbohydrates, 49.6 g, Fiber, 3.1 g, Fat, 23.9 g, Cholesterol, 0 mg, Vitamin A, 6244.3 mcg, Vitamin B1, -0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.4 mg, Vitamin C, 48 mg, Folic Acid, 131.4 mcg, Calcium, 343.4 mg, Iron, 2.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 377.1 mg, Potassium, 299.9 mg, Zinc, 0.6 mg] | spinach-pizzas-6196r |
| rcp1629 | Spinach Pulao | NA | Veg | [cooked rice, milk, butter, salt, chopped spinach (palak), ghee, cumin seeds (jeera), chopped onions, chopped green chillies, salt] | 15 mins | 5 mins | [Pulaos, Quick South Indian, Maharashtrian Rice Recipes, Quick Vegetarian Rice, khichdi Recipes] | 3Makes 3 servings (3 serving ) | Maharashtrian | A smashing dish for your little Popeye and everybody else in the family too. Rice tossed with milk and butter is topped with a simple spinach mixture, and served in an interesting way to lure your family to a healthy meal. Once you have cooked rice and spinach ready, Spinach Rice can be prepared in minutes with readily available ingredients and simple procedures. Serve it hot to make the most of the fresh aroma and texture. | [Heat the butter in a broad non-stick, add the rice, milk and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside., Heat the ghee in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the onions and green chillies and sauté on a medium flame for 1 minute., Add the spinach and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside., Put the rice on a serving plate, put the prepared spinach mixture in the center and serve immediately.] | [Energy, 267 cal, Protein, 5.2 g, Carbohydrates, 38 g, Fiber, 3.1 g, Fat, 9.8 g, Cholesterol, 0 mg, Vitamin A, 3052.8 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.2 mg, Vitamin B3, 1.2 mg, Vitamin C, 17 mg, Folic Acid, 68.8 mcg, Calcium, 104.2 mg, Iron, 1.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 68.7 mg, Potassium, 156.5 mg, Zinc, 0.8 mg] | spinach-pulao-1629r |
| rcp41934 | Spinach Roti, Whole Wheat Palak Roti | Dinner | NA | [spinach purée, whole wheat flour (gehun ka atta), besan (bengal gram flour), green chilli paste, salt, whole wheat flour (gehun ka atta), ghee] | 10 mins | 15 mins | [Indian Independence Day, Indian Party, Tava, Magnesium Rich, Lunch Roti, Rotis for dinner, Indian breads for dinner, Magnesium Rich rotis, sabzi] | 8Makes 8 rotis (8 roti ) | Indian | Rich with the aroma of ghee, these Spinach Rotis are a thoughtful addition to any meal. The whole wheat dough is fortified with spinach puree, which adds to the nutrient content, flavour and visual appeal of the rotis. It also makes the rotis a bit softer than usual and quite enjoyable. A dash of green chilli paste is added to the dough to spike up the taste a bit more. Remember to smear some ghee on the rotis after they are done, to boost the taste and texture. Some people smear the ghee while the rotis are being cooked but that will not yield the right texture, so follow this recipe perfectly to get absolutely amazing Spinach Rotis. You can also try other spinach recipes like Spinach and Corn Open Burger or Spinach Mushroom Sabzi . | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough water., Divide the dough into 8 equal portions., Roll a portion of the dough into a 275 mm. ( 7”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) on a high flame and when hot, place the roti gently over it., Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds., Cook it on an open flame till it puffs up and brown spots appear on both the sides, Repeat with the remaining dough portions to make 7 more rotis., Smear ghee on top and serve immediately.] | [Energy, 125 cal, Protein, 3.6 g, Carbohydrates, 15.3 g, Fiber, 3.6 g, Fat, 5.8 g, Cholesterol, 0 mg, Sodium, 31 mg] | spinach-roti-whole-wheat-palak-roti-41934r |
| rcp642 | Spinach Soup ( Microwave Recipe ) | NA | NA | [spinach (palak), butter, plain flour (maida), milk, salt, ginger (adrak)] | 10 mins | 6 mins | [Thick / Creamy Indian Soups, Low Cal Soups, Jhat-Pat Soup] | 4Makes 4 servings | Indian | It is found on the menu of almost all restaurants, and is quite liked by one and all, not just because of the simple yet warming flavour and aroma, but also because of the appearance… the dark green coloured soup often decorated with a lace of butter or cream looks enticing. The microwave is such a handy kitchen helper that you can whip up this soup rather easily at home! remember that pepper is what brings out the characteristic flavour of this north indian delicacy, so make sure the shaker is well-loaded with freshly pounded pepper. | [Place the spinach in a microwave safe plate and microwave on high for 1 minute. Keep aside to cool slightly., Blend the spinach in a mixer to a smooth purée and keep aside., Put the butter in a microwave safe bowl and microwave on high for 15 seconds., Add the flour, mix well and microwave on high for 1 minute., Add the milk, spinach purée, salt and pepper, mix well and microwave on high for 4 minutes, stirring once in between after 2 minutes., Serve immediately.] | [Energy, 309 cal, Protein, 8.6 g, Carbohydrates, 51.3 g, Fiber, 0 g, Fat, 7.2 g, Cholesterol, 0 mg, Vitamin A, 233.1 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.8 mg, Vitamin C, 0.2 mg, Folic Acid, 1.4 mcg, Calcium, 63.4 mg, Iron, 1.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 54.7 mg, Potassium, 29.9 mg, Zinc, 0 mg] | spinach-soup--microwave-recipe--642r |
| rcp5542 | Spinach Soup with Garlic | NA | Veg | [chopped spinach (palak), chopped garlic (lehsun), olive oil, chopped onions, cornflour, low fat milk, salt, freshly ground black pepper (kalimirch)] | 15 mins | 15 mins | [American Soups, Low Cal Soups, Quick Vegetarian Soups, Kids Brain Boosting, Vitamin E Rich, Vitamin A Rich, Beta Carotene, Retinol, Vitamin B6 Diet] | 2Makes 2 servings | American | spinach soup with garlic recipe | healthy spinach garlic soup | palak lehsun soup for weight loss | low cholesterol soup | with 20 amazing images. Spinach garlic soup is a simple, quick, and affordable Indian soup. Learn how to make palak lehsun soup for weight loss. Spinach soup with garlic is a delicious and nutritious dish that combines the earthy flavors of spinach with the aromatic and pungent taste of garlic. To make spinach soup with garlic heat the oil in a non-stick pan, add the onions and garlic and sauté on a medium flame for 1 to 2 minutes. Add the spinach and cook on a medium flame for 2 minutes. Add 1 cup of cold water and purée the mixture in a blender to a coarse texture. Pour the purée back to the pan. Take milk and mix with with cornflour. Add the cornflour-milk mixture, salt and pepper and bring to a boil. Serve spinach garlic soup hot with toasted whole wheat bread. Main ingredients of spinach garlic soup. Spinach. Spinach has a mild, slightly sweet flavor. Spinach is one of the richest plant sources of iron and it should be part of a healthy diet for everyone. Raw spinach has 25% having soluble fiber and 75% insoluble fibre. Garlic has a strong, savory flavor that complements the other flavors in spinach soup. Garlic has been proven to lower cholesterol. The active ingredient allicin present in garlic aids in high blood pressure This healthy and satisfying spinach garlic soup has only 126 calories, making it perfect for anyone on a weight loss journey. Explore our variety of other spinach soups. cream of spinach soup and low calorie spinach soup. Pro tips for spinach garlic soup. 1. Milk can help to make a soup more creamy and smooth. 1 cup of milk provides 70% of the Recommended Daily Allowance of calcium. Milk promotes strong bones. 2. Consider using olive oil instead of processed seed oils for a healthier diet. Olive oil is a strong antioxidant and good for heart. Also it has inflammation properties. This is one of the healthiest oil you can opt for. 3. We have used low fat milk so the spinach garlic soup is perfect for diabetics veg soup and a healthy heart soup. Enjoy spinach soup with garlic recipe | healthy spinach garlic soup | palak lehsun soup for weight loss | low cholesterol soup | with step by step photos. | [To make spinach soup with garlic, heat the oil in a non-stick pan, add the onions and garlic and sauté on a medium flame for 1 to 2 minutes., Add the spinach and cook on a medium flame for 2 minutes., Add 1 cup of cold water and purée the mixture in a blender to a coarse texture., Pour the purée back to the pan., Take milk and mix with with cornflour., Add the cornflour-milk mixture, salt and pepper and bring to a boil., Serve the spinach soup with garlic hot with toasted whole wheat bread.] | [Energy, 126 cal, Protein, 5 g, Carbohydrates, 11.7 g, Fiber, 3.1 g, Fat, 6.6 g, Cholesterol, 8 mg, Sodium, 71.4 mg] | spinach-soup-with-garlic-5542r |
| rcp8627 | Spinach Stuffed Enchiladas | Dinner | NA | [maize flour (makai ka atta), plain flour (maida), oil, salt, blanched and chopped spinach (palak), grated paneer (cottage cheese), grated processed cheese, chopped green chillies, chopped coriander (dhania), salt, tomatoes, dry red chillies (pandi), carom seeds (ajwain), sugar, oil, salt, grated processed cheese, sour cream, lettuce leaves] | 30 mins | 30 mins | [Jain International, Mexican Main Dish, Tortilla Main Dishes, One Meal Dinner, Mexican Party] | 6Makes 6 servings | Jain | An all-time favourite from the repertoire of Mexican recipes just made its way into the world of Jain cooking. | [Combine all the ingredients and knead into a soft dough by adding enough water., Divide the dough into 12 equal portions and roll each portion into thin rounds about 100 mm. (4") diameter with the help of plain flour. Prick all over with a fork., Cook lightly on a tava (griddle) on both sides. Keep aside., Soak the chillies in ¼ cup of water for 15 minutes., Heat the oil in a vessel, add the tomatoes and the chillies (with the water) and cook till the tomatoes are soft., Blend the mixture in a liquidiser and strain the sauce., Add the carom seeds, sugar and salt and boil for at least 10 minutes., Keep aside and use as required., Pour 1/3rd of the mexican hot sauce at the bottom of a baking dish., Put some stuffing on each tortilla and roll them., Arrange each stuffed tortilla seam down in the sauce, side by side in the baking dish. Moisten the tops of the tortillas evenly with the remaining sauce., Sprinkle the cheese over the enchiladas. Bake in a hot oven at 200ºc (400ºf) for 15 minutes., Put a lettuce leaf in the centre of each serving plate. Put two enchiladas on top of each lettuce leaf., Serve immediately garnished with sour cream.] | [Energy, 228 cal, Protein, 5.3 g, Carbohydrates, 24.8 g, Fiber, 2.5 g, Fat, 12.1 g, Cholesterol, 3 mg, Sodium, 377.5 mg] | spinach-stuffed-enchiladas-8627r |
| rcp34733 | Spinach Stuffed Mushrooms ( Healthy Starter Recipe ) | Snacks | NA | [mushrooms (khumbh), butter, chopped spinach (palak), whole wheat flour (gehun ka atta), milk, butter, chopped onions, chopped green chillies, salt] | 15 mins | 12 mins | [Indian Snacks for Entertaining, Low Calorie Indian Snacks, Western Party, Cocktail Party, Tava, Low Carb Diet, Potassium Rich] | 20Makes 20 stuffed mushrooms | Indian | Yum, these Spinach Stuffed Mushrooms offer the most exciting start to a meal! The best part is that they set a healthy note too, since this innovative version is prepared without cheese. Here, fresh mushrooms, stuffed with a saucy spinach mixture, is cooked in a closed Tava greased with a little bit of low-fat butter. The end-product is a fabulous tasting starter with an irresistible aroma. Not only is this dish devoid of cheese, the sauce is also made with whole wheat flour and milk rather than maida. So, you can enjoy this lovely Healthy Snacks treat occasionally without any guilt. | [Combine the whole wheat flour and milk in a small bowl, mix well and keep aside., Heat the butter in a broad non-stick pan, add the onions and green chillies and sauté on a medium flame for 1 minute or till the onions turn translucent., Add the spinach and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the wheat flour-milk mixture, mix well and cook on a medium flame for another 1 to 2 minutes or till the mixture thickens, while stirring continuously. Keep aside to cool slightly., Divide the filling into 20 equal portions and keep aside., Remove the stems of the mushrooms and discard them so as to form a cavity in the mushroom caps., Stuff each mushroom cap with a portion of the spinach filling. Keep aside., Heat ½ tsp of butter on a non-stick tava (griddle), arrange 10 stuffed mushrooms on it with the stuffed side facing upwards., Cover with a lid and cook on a medium flame for 5 to 7 minutes., Repeat steps 3 and 4 to cook 10 more spinach stuffed mushrooms in one more batch., Serve immediately.] | [Energy, 16 cal, Protein, 0.7 g, Carbohydrates, 1.6 g, Fiber, 0.5 g, Fat, 0.7 g, Cholesterol, 1.6 mg, Sodium, 10 mg] | spinach-stuffed-mushrooms--healthy-starter-recipe--34733r |
| rcp66 | Spinach Tartillini In Cream Sauce | Dinner | Veg | [spinach (palak), crumbled paneer (cottage cheese), green chillies, finely chopped, salt, plain flour (maida), butter, salt, milk, plain flour (maida), plain flour (maida), grated processed cheese, butter, salt black pepper (kalimirch) powder, tomatoes, fresh cream, sugar, dried oregano chopped tulsi leaves (Indian basil), carom seeds (ajwain), chilli powder, salt, grated processed cheese] | 30 min. | 30 min. | [Casseroles and Bakes, One Dish Vegetarian Meals, One Meal Dinner, Baked, Oven] | 7Serves 6 to 8. | NA | A superb Italian dish with 2 rich sauces. | [Steam the spinach leaves. Squeeze out the water., Chop the spinach leaves finely and mix with the paneer, green chillies and salt., Mix the flour, butter and salt. Add water and make a semi-stiff dough., Heat the butter, add the flour and fry for 1/2 minute., Add the milk and 1/2 teacup of water and cook until the sauce becomes thick., Add the cheese, cream, salt and pepper., Boil the tomatoes without any water. Blend in a liquidiser and strain., Add the sugar, oregano, ajwain, chilli powder and salt and boil for 10 minutes on a slow flame., Add the cream., Separate the dough into 15 balls and roll out into thin puris. Spread some spinach filling in each puri and close., Put plenty of water to boil and add 1 tablespoon of oil. Boil batches of the puris (tartillini) for 1/2 minute. Drain and keep aside in a little water., In a greased baking dish, spread a little cream sauce and some tartillini. If you like, sprinkle a little tomato gravy. Make more layers in this manner., Sprinkle the balance cheese and bake in hot oven at 230 degree C (450 degree F) for 10 minutes., Serve hot.] | [Not Given] | spinach-tartillini-in-cream-sauce-66r |
| rcp1594 | Spinach Tartillini In Creamy Sauce | NA | NA | [spinach (palak), crumbled paneer, green chillies, finely chopped, salt, plain flour (maida), butter, salt, milk, plain flour (maida), fresh cream, grated processed cheese, butter, salt black pepper (kalimirch) powder, tomatoes, cut into big pieces, fresh cream, sugar, dried oregano chopped tulsi leaves (Indian basil), carom seeds (ajwain), chilli powder, salt, grated processed cheese] | 30 minutes. | 30 minutes. | [Jain International] | 7Serves 6 to 8. | Jain | A superb Italian dish with 2 rich sauces. | [Steam the spinach leaves. Squeeze out the water., Chop the spinach leaves finely and mix with the paneer, green chillies and salt., Mix the flour, butter and salt. Add water and make a semi-stiff dough., Heat the butter, add the flour and fry for 1/2 minute., Add the milk and 1/2 teacup of water and cook until the sauce becomes thick., Add the cheese, cream, salt and pepper., Boil the tomatoes without any water. Blend in a liquidiser and strain., Add the sugar, oregano, ajwain, chilli powder and salt and boil for 10 minutes on a slow flame., Add the cream., Divide the dough into 15 balls and roll out into thin puris. Spread some spinach filling in each puri and close., Put plenty of water to boil and add 1 tablespoon of oil. Boil batches of the puris (tatillini) for 1/2 minute. Drain and keep aside in a little water., In a greased baking dish, spread a little creamy sauce and some tartillini. If you like, sprinkle a little tomato gravy., Make more layers in this manner. Sprinkle the balance cheese and bake in a hot oven at 230 degree C (450 degree F) for 10 minutes.] | [Not Given] | spinach-tartillini-in-creamy-sauce-1594r |
| rcp22279 | Spinach Tartlets, Whole Wheat Spinach Tartlets, Diabetic Snack | Snacks | NA | [whole wheat bread slices, low-fat butter, chopped cauliflower chopped bottle gourd (doodhi / lauki), low-fat butter, whole wheat flour (gehun ka atta), low-fat milk, salt, chopped spinach (palak), oil, chopped onions, chopped green chillies, salt, grated mozzarella cheese] | 15 mins | 15 mins | [Baked, Oven, Diabetic Breakfast, Diabetic Starters & Snacks, Indian Birthday Party Snacks] | 8Makes 8 tartlets | Indian | A simple, less exotic spinach filling for the whole wheat tartlets. The low - calorie white sauce keeps the snack healthy. For a tea party , you can create a range of different fillings, like in Mixed Sprouts Open Toast , Moong Dal and Paneer Chila , Moong Dal Waffles with Stir-fried Vegetables , Paneer Tikka Kathi Rolls , Red Pepper Triangles with Italian Relish and Spicy Paneer On Toast . Remember however to go easy on the mozzarella cheese even if it is low in calories than other types of processed cheese. | [Remove the crust from the bread slices., Flatten each slice using a rolling pin., Grease a muffin tray using ¾ tsp of melted butter and press the bread slices., Brush the bread slices with the remaining ¾ tsp of melted butter and bake them in a pre-heated oven at 200°c (400°f) for 8 to 10 minutes or until crisp. Keep aside., Combine the cauliflower and 1 cup of water in a non-stick pan, mix well and cook on a medium flame for 7 to 8 minutes or till soft. Allow it to cool slightly and blend in a mixer to a smooth purée. Keep aside., Heat the butter in a broad non-stick pan, add the whole wheat flour and sauté on a medium flame for a few seconds., Add the milk and cauliflower purée and mix well till no lumps remain and cook on a medium flame for 1 minute or till the sauce thickens., Add the salt and pepper and mix well., Heat the oil in a non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the green chillies and spinach, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuosly., Add the prepared low-calorie white sauce and salt, mix well and cook on a medium flame for 1 minute., Divide the spinach filling into 8 equal portions and keep aside., Fill a portion of the spinach filling in each bread tartlets and sprinkle 1 tsp of cheese over it., Bake in a pre-heated oven at 200°c (400°f) for 4 to 5 minutes or till the cheese melts., Serve immediately.] | [Energy, 31 cal, Protein, 1.4 g, Carbohydrates, 2.5 g, Fiber, 0.7 g, Fat, 1.8 g, Cholesterol, 2.8 mg, Sodium, 48.9 mg] | spinach-tartlets-whole-wheat-spinach-tartlets-diabetic-snack-22279r |
| rcp978 | Spinach Tarts | Snacks | NA | [plain flour (maida), salt, butter, chopped spinach (palak), butter, chopped onions, chopped green chillies, plain flour (maida), tomato puree, milk, salt freshly ground black pepper (kalimirch), chopped tomatoes, grated processed cheese] | 15 mins | 3 mins | [Indian Snacks for Entertaining, Baked Snacks, Diwali, Diwali Snacks, Indian Birthday Party, High Tea Party, Western Party] | 10Makes 10 tarts | Indian | Here is a cheesy, creamy and chunky treat of melt-in-the-mouth homemade tarts baked with a luscious spinach-based filling. A range of exciting ingredients ranging from tomato puree to onions and green chillies give the spinach mixture a balanced taste that combines tang, spice and crunch. Topping the stuffed tarts with tomatoes and cheese adds more taste and textures to this fabulous treat. The chunky juiciness of tomatoes and gooeyness of cheese can be clearly experienced in these exciting Spinach Tarts, which must be enjoyed immediately after preparation. Sure to please one and all, these savoury tarts are ideal to serve as a starter at parties . | [Sieve the flour and salt together in a plate., Rub the butter into the flour with your fingertips and mix well., Gradually add ice-cold water (approx. 3 tbsp) and knead well to make a stiff dough and refrigerate for at least 15 minutes., Lightly flour the rolling pin and pastry board and keep aside., Knead the dough again, divide it into 10 equal portions., Roll out a portion of the dough into a 100 mm. (4”) diameter circle. Place the circle into a 75 mm. (3”) diameter tart case and press the circle gently around the sides of the tart case., Repeat step 6 to make 9 more tarts., Prick all over the tarts with the help of a fork., Arrange the tarts on a baking tray and bake in a pre-heated oven at 200°c (400°f) for approx. 10 to 15 minutes., Cool the tarts and keep aside., Heat the butter in a broad non-stick pan, add the onions and green chillies and sauté on a medium flame for 1 minute., Add the spinach, mix well and cook on a medium flame for 2 minutes., Add the plain flour, tomato purée, milk and salt and pepper, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside., Divide the spinach filling into 10 equal portions., Place the tarts on a clean dry surface, put a portion of the spinach filling in each of the tarts, sprinkle little tomatoes and little cheese evenly over it., Bake it in a pre-heated oven at 200°c (400°f) for 15 minutes., Serve immediately.] | [Energy, 199 cal, Protein, 3.5 g, Carbohydrates, 16.9 g, Fiber, 0.6 g, Fat, 12.8 g, Cholesterol, 0 mg, Vitamin A, 1257.6 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.6 mg, Vitamin C, 6.5 mg, Folic Acid, 19.8 mcg, Calcium, 57.8 mg, Iron, 0.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 128.6 mg, Potassium, 85.2 mg, Zinc, 0.2 mg] | spinach-tarts-978r |
| rcp43080 | Spinach Tomato Soup | NA | NA | [spinach (palak), chopped tomatoes, green chilli, butter, chopped garlic (lehsun), chopped onions, salt freshly ground black pepper (kalimirch)] | 5 mins | 20 mins | [Thick / Creamy Indian Soups, Vitamin A Rich, Beta Carotene, Retinol, Pregnancy Folic Acid Rich, Pregnancy First Trimester Indian, Healthy Thick Creamy Soups, Quick Healthy Indian Soups, Vitamin A Rich Healthy Eyes] | 2Makes 2 servings | Indian | spinach tomato soup recipe | healthy palak tomato soup | tomato spinach soup | with 22 amazing images. spinach tomato soup is a classic comfort food that's easy to make and packed with nutrients. Learn how to make spinach tomato soup recipe | healthy palak tomato soup | tomato spinach soup | healthy palak tomato soup is a flavorful and nutritious soup that combines the goodness of spinach with the rich taste of tomatoes. It's a great way to get your daily dose of vegetables, and it's also a delicious and satisfying meal. This recipe for tamatar palak ka soup is a homely recipe which is not only easy and quick to make, but also delicious and packed with vitamins and antioxidants. It can be enjoyed as a light meal or as a starter. pro tips to make spinach tomato soup: 1. Instead of green chillies you can add red chilli flakes to make this soup. 2. Instead of butter you can use olive oil to make this soup. 3. Blend it till smooth for clean taste. Enjoy spinach tomato soup recipe | healthy palak tomato soup | tomato spinach soup | with detailed step by step photos. | [To make spinach tomato soup, combine spinach, tomatoes, green chilli and 1 cup water in a pressure cooker., Pressure cook for 1 whistle. Allow the steam to escape and then open the lid., Remove the cooked mixture in a plate and keep aside to cool completely., Transfer it into a mixer jar and blend into a smooth paste., Heat 2 tsp butter in a deep pan, add garlic and onions, sauté on medium flame for 2 to 3 minutes, while stirring occasionally., Add the prepared mixture along with 1 cup water, add salt and pepper to taste., Mix well and cook on medium flame for 2 to 3 minutes, while stirring occasionally., Serve the spinach tomato soup hot.] | [Energy, 47 cal, Protein, 1.7 g, Carbohydrates, 6.2 g, Fiber, 2.4 g, Fat, 1.6 g, Cholesterol, 3.8 mg, Sodium, 41.1 mg] | spinach-tomato-soup-43080r |
| rcp43062 | Spinach Vegetable Roll | Snacks | Veg | [whole wheat flour (gehun ka atta), spinach (palak) puree, salt, oil, chopped garlic (lehsun), chopped green chillies, chopped onions, chopped tomatoes, chopped and boiled mixed vegetables, chopped coriander (dhania), whole wheat flour (gehun ka atta), hung low fat curds (chakka dahi), chilli-garlic paste, shredded lettuce] | 25 mins | 25 mins | [One Dish Vegetarian Meals, One Meal Dinner, Pregnancy Fiber Rich, Diabetic Starters & Snacks, Diabetic International Recipes, Healthy Snacky Meals, High Fiber Snacks] | 6Makes 6 rolls | NA | spinach vegetable roll recipe | Indian style vegetable spinach wrap | healthy palak vegetable roll | with 31 amazing images. Indian style vegetable spinach wrap is simple to make, the wrap combines flavour and taste in one healthy package. Learn how to make spinach vegetable roll recipe | Indian style vegetable spinach wrap | healthy palak vegetable roll | spinach vegetable roll are delicious and healthy dish to make as a quick and wholesome meal option. A savory mixed veggie filling is loaded into spinach flavoured roti and your favorite wrap is then rolled and ready to enjoy. A healthy palak vegetable roll makes a complete one meal in themselves, which is super easy to prepare. The mixed vegetable filling in the Indian style vegetable spinach wrap further adds fibre too, making it healthier. pro tips to make spinach vegetable roll : 1. To make the filling you can add any other vegetables of your choice like cabbage, paneer etc. 2. Serve the wrap immediately otherwise it will become soggy. 3. Using hung curd in the recipe makes the wrap flavourful. Enjoy spinach vegetable roll recipe | Indian style vegetable spinach wrap | healthy palak vegetable roll | with detailed step by step photos. | [To make spinach vegetable roll, combine the wheat flour, spinach puree and salt and knead into to a soft dough using 1/2 cup water. Keep aside., For the filling, heat the oil in a non-stick pan, add the garlic and green chillies and sauté on a medium flame to a few seconds., Add the onions and sauté on a medium flame for 2 minutes., Add the tomatoes and sauté on a medium flame for another 1 minute., Add the mixed vegetables, salt and coriander and cook on a medium flame for 2 minutes, while stirring occasionally., Divide the filling into 6 equal portions and keep aside., Meanwhile, combine the curd and chilli-garlic paste in a small bowl, mix well and keep aside., Divide the dough into 6 equal portions and roll out each portion into 200 mm. (8") diameter roti, using little wheat flour for rolling., Cook each roti lightly on both sides on a hot tava (griddle) and keep aside., Place one roti on a clean dry surface and spread 1 tbsp of curd-chilli garlic mixture evenly on it., Spread 1 portion of the filling evenly on one side of the roti, the arrange some lettuce evenly over it and roll it up tightly., Repeat steps 9 to 11 to make 5 more rolls. Serve spinach vegetable roll immediately.] | [Energy, 169 cal, Protein, 7 g, Carbohydrates, 30.7 g, Fiber, 6 g, Fat, 2.5 g, Cholesterol, 0 mg, Sodium, 48 mg] | spinach-vegetable-roll-43062r |
| rcp41614 | Spinach, Avocado Smoothie with Banana | BreakFast | NA | [spinach (palak), basil, coconut milk (nariyal ka doodh), chopped avocado, chopped bananas, lemon juice, chia seeds, soaked falooda seeds (subza), water, ice-cubes] | 15 mins | 0 mins | [American, American Breakfast, Indian Milkshakes & Smoothies, Kids High Energy Indian Foods, Kids Weight Loss, Calcium Rich Indian Recipes, Home Remedies Fatigue] | 3Makes 3 glasses | Indian | This Hydrating Energizing Smoothie translates into joy for every cell of your body! With the vibrant colour of spinach, a tempting tinge of basil and the ever-popular fruity flavour of bananas, this smoothie is a sure-shot hit with everybody. Avocadoes give it a really luscious mouth-feel while chia seeds add to its health quotient and improve the texture further. An ideal food to have in the morning, this smoothie is sure to energize your day. It is full of antioxidants that keep you stress free. Effective against pimples and acne, this smoothie is also loaded with fibre that maintains the health of your gut and aids in weight loss. Goodness in every sip, it will pay to start your day with this lovely smoothie! Also try other energizing drinks like Energy Chia Seed Drink with Lime and Honey and Peach Yoghurt Smoothie . | [To make spinach, avocado smoothie with banana soak 2 tsp falooda seeds in 2 tablespoons water for 10 minutes., In a mixer put spinach, basil, coconut milk, avocado, bananas, chia seeds and lemon juice., Add 1 cup of water and 20 ice-cubes., Blend till smooth., Pour equal quantities of the smoothie into 3 individual glasses and top it with soaked falooda seeds in each glass., Serve spinach, avocado smoothie with banana immediately.] | [Energy, 126 cal, Protein, 2.3 g, Carbohydrates, 11.3 g, Fiber, 3.9 g, Fat, 8.1 g, Cholesterol, 0 mg, Sodium, 13.2 mg] | spinach-avocado-smoothie-with-banana-41614r |
| rcp42618 | Spinach, Garlic and Cheese Tava Sandwich | Snacks | NA | [blanched and chopped spinach (palak), chopped garlic (lehsun), grated processed cheese, butter, bread, salt, mayonnaise, tomato] | 10 mins | 6 mins | [Breakfast Sandwiches, Indian Snacks for Entertaining, Evening Tea Snacks, Bread Snack, Toast Sandwich, Cheese Sandwich, Father's Day] | 2Makes 2 sandwiches | Indian | spinach garlic and cheese tava sandwich recipe | toasted spinach sandwich | spinach cheese sandwich Indian snack | cheesy spinach sandwich | with...amazing images. spinach garlic and cheese tava sandwich recipe | toasted spinach sandwich | spinach cheese sandwich Indian snack | cheesy spinach sandwich is a yummy treat for people of all ages. Learn how to make toasted spinach sandwich. To make spinach garlic and cheese tava sandwich, heat the butter in a small non-stick pan, add the garlic and sauté on a medium flame for 2 minutes. Keep aside. Place a bread slice on a clean, dry surface and put 1½ tbsp of cheese evenly over it. Put 2 tbsp of the spinach evenly over the cheese. Put half the butter-garlic mixture evenly over it and sprinkle little salt and pepper evenly over it. Sprinkle 1 tbsp of cheese evenly over this. Cover the sandwich with another bread slice and apply ½ tsp of mayonnaise evenly over it. Heat a non-stick a tava (griddle), place the sandwich on it with the mayonnaise side facing downwards, apply ½ tsp of mayonnaise on the side facing upwards and cook on a medium flame till it turns golden brown in color from both the sides. Transfer to a clean dry surface. Cut the sandwich diagonally into 2 equal portions. Repeat steps 2 to 8 to make 1 more sandwich. Serve immediately with tomato ketchup. A gooey, cheesy, garlicky delight, which will make you feel soooo pampered, and a wee bit guilty later, but definitely worth the occasional indulgence! This toasted spinach sandwich is packed to the core with yummy ingredients like spinach, cheese and garlicky butter, and coated all over with mayonnaise. The use of mayo is the smart twist in this spinach cheese sandwich Indian snack, as it gives a rich taste and uniquely crisp mouth-feel. Make sure you squeeze all the water out of the blanched spinach to avoid sogginess. This cheesy spinach sandwich can be served for kids’ birthday parties and for kitty parties as well. The duo of spinach and cheese in between bread slices can truly appease people with different palates. You can also try other sandwich recipes like potato sandwich and vegetable grill sandwich. Tips for spinach garlic and cheese tava sandwich. 1. You can buy ready-made bread or make bread at home. 2. You can substitute the mayonnaise with butter if you wish to. 3. While cooking the sandwich on the tava, keep checking at frequent intervals so it doesn’t burn. 4. The spinach can be blanched in advance and refrigerated. But do not miss out on refreshing it with cold water to maintain its colour. 5. Do not miss out on sprinkling salt as there is no salt added while blanching spinach. 6. Also serve the Spinach, Garlic and Cheese Tava Sandwich immediately after preparation as it's loaded with cheese and bound to become a bit chewy if left for too long. Enjoy spinach garlic and cheese tava sandwich recipe | toasted spinach sandwich | spinach cheese sandwich Indian snack | cheesy spinach sandwich | with step by step photos. | [Heat the butter in a small non-stick pan, add the garlic and sauté on a medium flame for 2 minutes. Keep aside., Place a bread slice on a clean, dry surface and put 1½ tbsp of cheese evenly over it., Put 2 tbsp of the spinach evenly over the cheese., Put half the butter-garlic mixture evenly over it and sprinkle little salt and pepper evenly over it., Sprinkle 1 tbsp of cheese evenly over this., Cover the sandwich with another bread slice and apply ½ tsp of mayonnaise evenly over it., Heat a non-stick a tava (griddle), place the sandwich on it with the mayonnaise side facing downwards, apply ½ tsp of mayonnaise on the side facing upwards and cook on a medium flame till it turns golden brown in color from both the sides. Transfer to a clean dry surface., Cut the sandwich diagonally into 2 equal portions., Repeat steps 2 to 8 to make 1 more sandwich., Serve immediately with tomato ketchup.] | [Energy, 262 cal, Protein, 9.8 g, Carbohydrates, 26.2 g, Fiber, 1.5 g, Fat, 13.5 g, Cholesterol, 37.5 mg, Sodium, 413.5 mg] | spinach-garlic-and-cheese-tava-sandwich-42618r |
| rcp4629 | Spinach, Paneer and Dal Soup | NA | Veg | [chopped spinach (palak), low fat paneer (cottage cheese) cubes, yellow moong dal (split yellow gram), chopped onions, low fat butter, salt] | 10 mins | 10 mins | [Punjabi Shorbas | Punjabi Soups, Chunky Indian Soups, Low Cal Soups, Non-stick Pan, Quick Vegetarian Soups, Kids Weight Loss, Low Calorie, Weight Loss] | 6Makes 6 servings | Punjabi | dal and paneer soup recipe | palak paneer soup | healthy moong dal and paneer soup | palak paneer moong dal soup is a lip-smacking soup using low-fat paneer. To make dal and paneer soup, combine the yellow moong dal, spinach, onions and 6 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 4 to 5 minutes or till moong dal turns soft. Allow it to cool completely and blend the spinach mixture (along with the water) in a mixer to a smooth purée. Transfer the purée into a deep non-stick pan, add the butter, salt, pepper and paneer, mix well and bring to a boil. Serve moong dal and paneer soup hot. Palak paneer soup being rich in calcium and protein helps to maintain bone strength and repair damaged tissues. A serving of this soup fulfils almost 11% of the day's calcium requirement for calcium. Give your bones a health boost. With a good amount of folate and fibre, this healthy moong dal and paneer soup qualifies as a healthy heart recipe too. A low level of folate, impairs the level of homocysteine in the body which is a risk factor for heart disease. vitamin A and vitamin C are 2 other key nutrients this palak paneer moong dal soup is rich in. Both these nutrients work as antioxidants and promote every cell and tissue health. With only 72 calories per serving, this dal and paneer soup is a great addition to a weight loss menu. Enjoy it hot on a rainy day and dwell into the flavours of refreshing spinach. Remember to enjoy it as it is and not add on excess calories by way of toasted bread. Enjoy dal and paneer soup recipe | palak paneer soup | healthy moong dal and paneer soup | palak paneer moong dal soup. | [To make spinach, paneer and dal soup, combine the yellow moong dal, spinach, onions and 6 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 4 to 5 minutes or till moong dal turns soft., Allow it to cool completely and blend the spinach mixture (along with the water) in a mixer to a smooth purée., Transfer the purée into a deep non-stick pan, add the butter, salt, pepper and paneer, mix well and bring to a boil., Serve the spinach, paneer and dal soup hot.] | [Energy, 72 cal, Protein, 4.4 g, Carbohydrates, 11 g, Fiber, 1.7 g, Fat, 1.2 g, Cholesterol, 2.5 mg, Sodium, 34.7 mg] | spinach-paneer-and-dal-soup-4629r |
| rcp4876 | Spring Onion and Curd Dip | NA | Veg | [chopped spring onions, thick curds (dahi), chopped green chillies, chopped garlic (lehsun), cumin seeds (jeera) powder, salt, bread sticks, chips] | 10 mins | 0 mins | [Indian Dips / Sauces, No Cooking Veg Indian, Barbeque Party Indian Recipes, Western Party, Cocktail Party, Barbeque, Vitamin B12 Cobalamin Rich Recipes] | 2Makes 1.50 cups. (21 tbsp ) | Indian | A cool and fresh topping that is perfect for serving with crisp and spicy finger foods. With simple, easily-available ingredients, this dip can also be prepared very easily by just blending together all the ingredients. Keep the spring onion and curd dip refrigerated till you are ready to serve, to retain the fresh flavour and cool feel. | [Combine spring onion whites and greens, ½ cup curds, green chillies, garlic and salt, in a mixer and blend till smooth., Transfer the mixture into a deep bowl, add the remaining ½ cup of curds and mix well using a whisk., Refrigerate for at least 30 minutes., Serve chilled with bread sticks and chips.] | [Energy, 11 cal, Protein, 0.4 g, Carbohydrates, 0.5 g, Fiber, 0 g, Fat, 0.6 g, Cholesterol, 1.5 mg, Sodium, 1.9 mg] | spring-onion-and-curd-dip-4876r |
| rcp1819 | Spring Onion and Olive Thin Crust Pizza | Dinner | NA | [chopped spring onion whites greens, sliced black olives, thin crust pizza base, chopped garlic (lehsun), dry red chilli flakes (paprika), salt, pizza sauce, grated processed cheese] | 20 mins | 0 mins | [Italian Pizzas, different types of pizza, One Meal Dinner, Baked, Christmas, Mother's Day, Teachers Day] | 2Makes 2 pizzas | Italian | With an attractive mix of textures and flavours, the Spring Onion and Olive Thin Crust Pizza is a pizza-lover’s dream come true. It has a nice garlicky flavour, which couples beautifully with the crunch of onions and the pungency of olives, to give you a truly delightful experience. As with all dishes that have cheese, onions and garlic, this pizza tends to lose its aroma and flavour after a while, so serve it right out of the oven while the cheese is still gooey and the flavour and aroma are at their peak! You can also try other gourmet pizzas like the Oriental Pizza and the Tex-mex Pizza . | [Combine the spring onions, garlic, chilli flakes and salt in a deep bowl and mix well. Keep aside., Put the pizza base on a clean, dry surface and put ¼ cup of pizza sauce and spread it evenly., Put half the spring onion mixture and spread it evenly., Sprinkle ¼ cup of cheese and 1 tbsp of olives evenly over it., Repeat steps 2 to 4 to make 1 more pizza., Bake in a pre-heated oven at 200°c (400°f) for 15 minutes or till the pizza turns crisp and the cheese melts., Serve immediately.] | [Energy, 259 cal, Protein, 9.8 g, Carbohydrates, 34.5 g, Fiber, 0.8 g, Fat, 9.2 g, Cholesterol, 0 mg, Vitamin A, 179.7 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1 mg, Vitamin C, 12.2 mg, Folic Acid, 3.7 mcg, Calcium, 183.7 mg, Iron, 2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 4.9 mg, Potassium, 122.7 mg, Zinc, 0.4 mg] | spring-onion-and-olive-thin-crust-pizza-1819r |
| rcp3307 | Spring Onion and Red Capsicum Pasta | NA | Veg | [chopped spring onions whites, chopped spring onion greens, sliced red capsicum, cooked penne, olive oil, chopped garlic (lehsun), boiled sweet corn kernels (makai ke dane), dry red chilli flakes (paprika), dried mixed herbs, salt] | 20 mins | 6 mins | [Italian Veg Pasta, Easy Indian Veg, Italian Party, Western Party, Quick Veg Pasta, Lactose Free Dairy Free Pasta, Easy, Simple Indian style pasta] | 2Makes 2 servings | Indian | What a lovely sight the Spring Onion and Red Capsicum Pasta is, with contrasting shades of red, yellow and green decorating perfectly cooked penne! Best of all, the lively flavour of this Italian delicacy more than meets the expectations that arise in your mind when you behold the pretty sight. This pasta dish is flavoured with veggies, herbs and spices sautéed in olive oil. This gives you the peppy flavour and enticing aroma quite quickly, without having to go through the added effort of preparing a tomato or white sauce. | [Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for 30 seconds., Add the spring onion whites, spring onion greens and red capsicum, and sauté on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the sweet corn kernels, chilli flakes, mixed herbs and salt and and sauté on a medium flame for 1 minute, while stirring occasionally., Add the cooked penne, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Keep aside., Serve immediately.] | [Not Given] | spring-onion-and-red-capsicum-pasta-3307r |
| rcp240 | Spring Onion Parathas | BreakFast | NA | [plain flour (maida), whole wheat flour (gehun ka atta), oil, salt, chopped spring onions whites greens, oil, chopped garlic (lehsun), chopped green chillies, salt, whole wheat flour (gehun ka atta), peanut oil] | 10 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Breakfast Theplas, Parathas, Tava] | 4Makes 4 parathas | Punjabi | spring onion paratha recipe | hara pyaz paratha | with 20 amazing images. spring onion paratha recipe is made from plain flour, spring onions, garlic and green chillies. Curds are a great accompaniment to hara pyaz paratha as the taste of spring onions is then enhanced. This tasteful spring onion paratha recipe hardly requires any spices or masalas, as the combination of spring onion whites and greens is enough to add flavour and aroma to these parathas. The preparation of spring onion paratha recipe is quite simple, but the result is exciting. Spring onion is not a usual ingredient for making paratha yet once you taste this recipe, you will simply love it. To make spring onion paratha recipe all you need to do is knead a soft dough using plain flour, whole wheat flour, oil and keep aside. Further, for the stuffing heat oil in a pan, add garlic and green chillies, sauté and add chopped spring onions and cook. Our stuffing for paratha is ready! Next, divide the dough and stuffing into portions. Roll 2 round rotis, spread the stuffing on one and put the another round portion on top and seal. Cook spring onion paratha on a tava until golden brown and cooked from both the sides. You can also mix the cooked spring onions with the flour and then knead and cook if you are running short on time. Cut spring onion paratha into evenly sized triangles and serve hot with raita, sauce, or a tangy sabzi. Relish this lip-smacking paratha anytime of the day! You can also pack this for your kids lunch box. Enjoy spring onion paratha recipe | hara pyaz paratha | with detailed step by step recipe photos. | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside., Heat the oil in a broad non-stick pan, add the garlic and green chillies and sauté on a medium flame for 1 minute., Add spring onions and salt and sauté on a medium flame for 1 to 2 minutes. Keep aside., Divide the stuffing into 4 equal portions and keep aside., Divide the dough into 8 equal portions., Roll each portion into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling., Spread a portion of the stuffing on one round. Put another round on top and seal it., Repeat steps 3 and 4 to make 3 more parathas., Heat a non-stick tava (griddle), place the paratha on it and cook on a medium flame, using 2 tsp of oil for each paratha till both sides turn brown in colour., Cut the spring onion paratha into pieces and serve immediately.] | [Energy, 216 cal, Protein, 4 g, Carbohydrates, 24.4 g, Fiber, 1.9 g, Fat, 11.7 g, Cholesterol, 0 mg, Sodium, 5 mg] | spring-onion-parathas-240r |
| rcp311 | Spring Onion Parcels | Snacks | NA | [cornflour, plain flour (maida), milk, salt, oil, melted butter, chopped spring onions whites, chopped green chillies, oil, sugar, salt, plain flour (maida), water, oil] | 15 mins | 15 mins | [Chinese Starters, Indian Snacks for Entertaining, Indian Pancakes, Chinese Party, Western Party, Non-stick Pan] | 6Makes 6 parcels | Indian | Pancakes made with a combination of flours and milk are packed with a juicy and flavourful filling of spring onions, and deep-fried till crisp, to make an exciting oriental starter. Remember to add a pinch of sugar while mixing the filling as it helps to boost the flavour of the onions. These Spring Onion Parcels, despite being made with minimal ingredients, have a classic Chinese flavour and really irresistible texture. Serve with a choice of sauces, to enhance its appeal. | [Combine all the ingredients along with approx. 5 tbsp of water in a deep bowl and whisk well to make a smooth batter., Grease a 100 mm. (4") diameter non-stick pan using a little melted butter, pour 2 tbsp of the batter on it and tilt the pan around quickly so that the batter coats the pan evenly., Cook the pancake on each side for 30 seconds approximately, using a little melted butter., Repeat steps 2 and 3 to make 5 more pancakes. Keep aside., Heat the oil in a broad non-stick pan, add the spring onion whites and greens, green chillies, sugar and salt and sauté on a high flame for 2 minutes. Keep aside., Place a pancake on a clean, dry surface, put 2 tbsp of the prepared stuffing in the centre of the circle., Fold 2 opposite corners of the pancake over the stuffing, overlapping them slightly using a little plain flour-water paste., Now fold the remaining 2 sides to seal the stuffing well using little more plain flour-water paste., Repeat steps 1 to 3 to make 5 more spring onion parcels., Heat the oil in a deep non-stick pan and deep-fry a few spring onion parcels till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve immediately.] | [Not Given] | spring-onion-parcels-311r |
| rcp5578 | Spring Onion Stuffed Oats Paratha for Weight Loss | NA | NA | [quick cooking rolled oats, whole wheat flour (gehun ka atta), low fat curds (dahi), salt, chopped spring onions whites, chopped spring onion greens, oil, cumin seeds (jeera), ginger-green chilli paste, chopped garlic (lehsun), salt, oil, whole wheat flour (gehun ka atta), low fat curds] | 15 mins | 20 mins | [Punjabi roti recipes | Punjabi parathas, Tava, Healthy Heart Rotis & Parathas, Healthy Rotis Healthy Parathas Theplas] | 6Makes 6 parathas | Punjabi | spring onion stuffed oats paratha recipe | healthy spring onion stuffed oats paratha | Indian oats hare pyaz ka paratha | high fibre oats paratha for weight loss | with 40 amazing images. spring onion stuffed oats paratha recipe | healthy spring onion stuffed oats paratha | Indian oats hare pyaz ka paratha | high fibre oats paratha for weight loss is a healthy one dish meal in itself. Learn how to make healthy spring onion stuffed oats paratha. To make spring onion stuffed oats paratha, for the dough combine all the ingredients in a bowl and knead into a soft dough using enough water. Divide the dough into 6 equal portions and keep aside. For the spring onion filling, heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds. Add the spring onion whites, ginger-green chilli paste, garlic and sauté on a medium flame for 2 minutes. Add the spring onion greens and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Divide the filling into 6 equal portions and keep aside Then to make healthy spring onion stuffed oats paratha, roll out one portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling. Place one portion of the filling in the centre of the dough circle. Bring together all the sides in the centre and seal tightly. Roll out again into a circle of 100 mm. (4") diameter with the help of a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the paratha, using ¼ tsp of oil, till golden brown spots appear on both the sides. Repeat steps 1 to 5 to make 5 more parathas. Serve immediately with low-fat curds. Using a combination of wheat flour and oats adds to the nutrient value of these Indian oats hare pyaz ka paratha while retaining their wonderful texture and flavour. Adding a spring onion filling to the creation helps disguise the raw taste of oats making this dish appeal to everybody in the family. Serve these high fibre oats paratha for weight loss hot and fresh, with a lip-smacking side-dish like mint raita or just a cup of curds and a low cal salad. If you wish you can opt for low fat curd. Diabetics and heart patients can also include these healthy spring onion stuffed oats paratha to their menu. Tips for spring onion stuffed oats paratha. 1. Cover the dough with a lid while you cook the paratha stuffing. This prevents the dough from drying up. 2. Serve high fibre oats paratha for weight loss with curds. See how to make curds. 3. Serve Indian oats hare pyaz ka paratha with lehsun ki chutney. See how to make lahsun ki chutney recipe. 4. Serve oats hare pyaz ka paratha with achar. 5. You can cut the oats hare pyaz ka paratha in half and serve. Enjoy spring onion stuffed oats paratha recipe | healthy spring onion stuffed oats paratha | Indian oats hare pyaz ka paratha | high fibre oats paratha for weight loss | with step by step photos. | [Combine all the ingredients in a bowl and knead into a soft dough using enough water., Divide the dough into 6 equal portions and keep aside., Heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds., Add the spring onion whites, ginger-green chilli paste, garlic and sauté on a medium flame for 2 minutes., Add the spring onion greens and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Divide the filling into 6 equal portions and keep aside, Roll out one portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling., Place one portion of the filling in the centre of the dough circle., Bring together all the sides in the centre and seal tightly., Roll out again into a circle of 100 mm. (4") diameter with the help of a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the paratha, using ¼ tsp of oil, till golden brown spots appear on both the sides., Repeat steps 1 to 5 to make 5 more parathas., Serve immediately with low-fat curds.] | [Energy, 109 cal, Protein, 3.8 g, Carbohydrates, 18 g, Fiber, 3.3 g, Fat, 2.9 g, Cholesterol, 0 mg, Sodium, 7.1 mg] | spring-onion-stuffed-oats-paratha-for-weight-loss-5578r |
| rcp1356 | Spring Roll Wrappers | NA | NA | [plain flour (maida), salt] | 10 mins 10 | | [Cooking Basics, Chinese Basic, Thai Basic] | 28Makes 25 to 30 wrappers | Chinese | Spring rolls are a popular starter which are a crowd-pleaser. Instead of buying spring roll wrappers, make them at home using this simple recipe and enjoy spring rolls anytime. | [Sieve the flour and salt together., Add the hot water gradually and make a soft dough., Knead for a while and keep aside for 30 minutes., Apply oil on your palm and knead the dough until it becomes smooth and ealstic., Roll out thinly on a flavoured surface, using a rolling pin and cut into 25 to 30 squares of 75 mm. (3").] | [Not Given] | spring-roll-wrappers-1356r |
| rcp313 | Spring Rolls, Chinese Veg Spring Roll Recipe | Dinner | NA | [rice wrappers, oil, chopped garlic (lehsun), chopped ginger (adrak), sliced onions, sliced capsicum, grated carrot, shredded cabbage, boiled hakka noodles, schezwan sauce, tomato ketchup, salt, plain flour (maida), water, oil, schezuan sauce] | 15 mins | 25 mins | [Chinese Starters, Chinese Noodles Recipe Collection, Dinner, Indian Birthday Party Snacks, Kitty Party Snacks, Indian style Chinese dinner] | 7Makes 7 rolls (7 roll ) | Indian | spring rolls recipe | chinese spring roll | veg spring rolls | deep fried spring rolls | how to make spring rolls | with 27 amazing images. The Chinese Veg Spring Roll has become so popular in India that it is now available in roadside eateries and restaurants too! In fact, frozen Spring Rolls, Veg Spring Rolls are also readily available in most supermarkets. However, nothing can beat the impact of creating this all-time favourite Spring Rolls, Veg Spring Rolls in your own kitchen, perfectly customised to your taste and enjoyed right off the frying pan! Here, a scrumptious filling of sautéed veggies and noodles perked up with tangy sauces is packed inside readymade spring roll wrappers and deep-fried till crisp. It is always better to cut the Spring Rolls before serving because it helps the insides cool and avoids the spilling of shredded veggies when you bite into it. Nothing matches this treat as aptly as Schezwan Sauce, so remember to serve it along with the Chinese Veg Spring Rolls. At home our kids love a Chinese meal comprising Chinese Vegetable Fried Rice, Veg Spring Rolls and Chinese Veg Manchow Soup. Enjoy how to make Spring Rolls recipe with detailed step by step photos and video below. | [Heat the oil in a broad non-stick pan, add the garlic and ginger and saute on a high flame for 30 seconds., Add the onions and sauté on a high flame for 1 to 2 minutes., Add the capsicum and sauté on a high flame for 1 minute., Add the carrot, cabbage, noodles and cook on a high flame for 3 minutes, while stirring occasionally., Switch off the flame, add the schezuan sauce, tomato ketchup and salt and mix well. Keep aside., To make chinese veg spring roll, divide the stuffing into 7 equal portions and keep aside., Place a wrapper on a clean, dry surface and place a portion of the filing mixture in one corner of the wrapper., Roll over the wrapper till ¾th., Fold over from both the sides one by one towards the centre., Finally roll it completely and seal the edge using a little maida-water mixture., Repeat steps 2 to 5 to make 6 more rolls., Heat the oil in a deep non- stick pan and deep-fry, 2 spring rolls at a time on a medium flame, till they turn golden brown in colour from all the sides., Drain the on an absorbent paper and cut each spring roll diagonally into 3 equal pieces using a sharp knife., Serve the chinese veg spring roll immediately with schezaun sauce.] | [Energy, 145 cal, Protein, 2.6 g, Carbohydrates, 16 g, Fiber, 1.1 g, Fat, 7.9 g, Cholesterol, 0 mg, Sodium, 106.1 mg] | spring-rolls-chinese-veg-spring-roll-recipe-313r |
| rcp3085 | Spring Vegetable Risotto for Babies and Toddlers | NA | NA | [chopped spring onions whites, rice (chawal), oil, chopped onions, garlic (lehsun) paste, grated carrot, broccoli florets, chopped french beans, salt, grated processed cheese] | 15 mins | 9 mins | [Non-stick Pan, Protein rich food for kids, Kids Calcium Rich Indian recipes, High Fiber Foods for Kids, Recipes for Baby (10 to 12 Months)] | 1Makes 1 cup | Indian | spring vegetable risotto for babies and toddlers | vegetable risotto for toddlers | easy vegetable risotto for kids | vegetable risotto for kids | with 19 amazing images. Spring vegetable risotto for babies and toddlers is a traditional Italian dish makes a mildly-spiced meal for babies who are fond of bland yet tasty food. Authentically it’s made using Arborio rice, but here we have made use of regular variety of rice for the sake of convenience. In Vegetable risotto for toddlers rice along with vegetables is cooked in an open pan and finally topped with cheese to get that burst of flavours. The vegetables provide vitamins, folic acid and fibre, while the cheese adds protein and calcium to your baby's diet. While cheese is good for children, do not add in huge quantities because it takes too long to digest and your baby might refuse other foods during that time. So, we have added very little cheese to the Spring Vegetable Risotto just to get the authentic flavour. It is the veggies that this dish focuses on! Remember to chop the vegetables of Vegetable Risotto for kids finely so that it gets cooked faster and it is easier for the babies to chew also. Try to cover and cook it if possible. This will help to retain the flavours an nutrients of the easy vegetable risotto for kids. Enjoy spring vegetable risotto for babies and toddlers | vegetable risotto for toddlers | easy vegetable risotto for kids | vegetable risotto for kids | with detailed step by step photos and video below. | [To make spring vegetable risotto for babies and toddlers , heat the oil in a deep non-stick pan, add the onions and garlic paste and sauté on a medium flame for 1 minute., Add the rice and ¾ cup of water, mix well and cook on a medium flame for 4 to 5 minutes or till the rice is cooked., Add the carrot, broccoli, french beans, spring onion whites and ½ cup of water, mix well and cook on a medium flame for 2 minutes or till the vegetables turn soft, while stirring occasionally., Add the salt and cheese, mix well and cook on a medium flame for 1 more minute or till the cheese melts. Mash it lightly using a potato masher., Serve the spring vegetable risotto for babies and toddlers lukewarm.] | [Energy, 214 cal, Protein, 6.5 g, Carbohydrates, 27.5 g, Fiber, 2 g, Fat, 8.8 g, Cholesterol, 14 mg, Sodium, 186.9 mg] | spring-vegetable-risotto-for-babies-and-toddlers-3085r |
| rcp2792 | Sprouted and Boiled Matki | NA | NA | [matki (moath beans), salt] | 1 mins | 15 mins | [Chaat, Sprouts, Sprout for Diabetics] | 3Makes 3 cups | NA | sprouted and boiled matki recipe | boiled matki sprouts | how to sprout matki | how to boil matki | with 22 amazing images Sprouted and boiled matki is a valuable addition to many dishes ranging from subzis to chaat and rice preparations too. All you have to do is learn the art of sprouting matki and then boiling it to perfection. Learn how to sprout and boil matki in a step-by-step fashion. Boiled matki sprouts needs about 6 hours of soaking the matki beans and then keeping them to sprout for around 10 to 12 hours. Once sprouted boil 1¼ cups of water along with salt and boil these matki sprouts for 15 minutes. Sprouted and boiled matki has a rustic, nutty flavour, which combines well with most spices and veggies. So, you do not have to think twice before adding it to a dish. It is also chock-full of nutrients, so you can add some to your lunch salads too. Making a salad using these boiled matki sprouts is very easy. Just sprinkle some chilli powder, lemon juice and finely chopped coriander over it and toss well. Your health portion of salad is ready. In reality it needs no other ingredients. But once you have mastered how to sprout matki and how to boil matki, you can try some recipes with matki like Matki Pulao or Matki Sabzi also. Enjoy sprouted and boiled matki recipe | boiled matki sprouts | how to sprout matki | how to boil matki | with step by step photos | [Clean and wash the matki and combine it with enough water in a deep bowl. Cover with a lid and keep aside to soak for 6 hours., Drain completely and place them on a muslin cloth. Bring together all the sides of the muslin cloth, twist it and place it upside down in a deep bowl., Dab it with water and keep aside in a warm place to sprout for 10 to 12 hours., Once they matki sprouts are ready, boil 1¼ cups of water and salt in a deep non-stick pan and mix well., Add the matki sprouts to it and mix well. Cover with a lid and cook on a medium flame for 15 minutes, while stirring occasionally., Use the sprouted and boiled matki as required.] | [Energy, 237 cal, Protein, 16.9 g, Carbohydrates, 40.5 g, Fiber, 3.2 g, Fat, 0.8 g, Cholesterol, 0 mg, Sodium, 21.1 mg] | sprouted-and-boiled-matki-2792r |
| rcp5604 | Sprouted Bean and Fruit Salad with Curd Dressing | Snacks | NA | [boiled mixed sprouts, chopped apple, orange segments, thick curds (dahi), chopped mint leaves (phudina), organic honey, salt] | 15 mins | 0 mins | [American Salads, Indian Fruit Salad Recipes, Indian Salads with dressing, Indian Snacks using Fruits, Western Party, Indian Party Starters, Healthy Indian Acidity recipes] | 4Makes 4 servings | Indian | sprouted bean and fruit salad recipe | healthy Indian bean fruit salad | bean curd and fruit salad recipe | with 22 amazing images. Crunchy and super tasty, this sprouted bean and fruit salad is a fabulous recipe with an exotic taste! Learn to make sprouted bean and fruit salad recipe | healthy Indian bean fruit salad | bean curd and fruit salad recipe | An assortment of sprouts coupled with tangy oranges and crunchy apples brings a range of textures and flavours to your bean curd and fruit salad, boosted further by the creamy, honey-laced curd dressing. A dash of mint in the dressing improves the aroma and taste of the salad further. This tasty sprouted bean and fruit salad is also a healthy boon! Sprouting increases the B-complex vitamins in the beans, giving you the protein required for collagen formation. This keeps your skin free of blemishes and wrinkles, while the vitamin rich fruits fresh up your skin give it a healthy shine. Tips for sprouted bean and fruit salad. 1. Cover with cling wrap and chill for one hour before adding dressing. 2. Don't add the entire dressing at one time. Add 50% of it, toss well and taste. Then add more if you want. 3. You can use any combination of mixed sprouts. Enjoy sprouted bean and fruit salad recipe | healthy Indian bean fruit salad | bean curd and fruit salad recipe | with step by step photos. | [To make sprouted bean and fruit salad, combine all the ingredients in a deep bowl and mix well., Add the dressing, toss well and serve the sprouted bean and fruit salad immediately.] | [Energy, 122 cal, Protein, 4.6 g, Carbohydrates, 19.6 g, Fiber, 3.2 g, Fat, 2.9 g, Cholesterol, 6 mg, Sodium, 17.2 mg] | sprouted-bean-and-fruit-salad-with-curd-dressing-5604r |
| rcp31050 | Sprouted Chana and Potato Salad | NA | NA | [lemon juice, cumin seeds (jeera) powder, chaat masala, chopped green chillies, oil, chopped coriander (dhania), salt, sprouted kabuli chana (white chick peas), boiled and chopped potatoes, pomegranate seeds (anardana), sliced onions, sliced tomatoes, mint leaves (phudina)] | 10 mins | 0 mins | [Indian Salads with dressing, Quick Indian Salads] | 4Makes 4 servings | Indian | Chana and potato come together in an irresistible combination with a peppy dressing that rates high with all those who taste it. This is a lovely choice for parties and picnics. | [Combine the kabuli chana sprouts, potatoes and pomegranate seeds together in a serving bowl., Add the dressing and toss well. Keep aside for 10 minutes or more so that the flavours blend well., Just before serving, add the onions and tomatoes and toss gently., Serve immediately garnished with mint leaves.] | [Not Given] | sprouted-chana-and-potato-salad-31050r |
| rcp258 | Sprouted Curry with Methi Muthia | NA | Veg | [sprouted moong (whole green gram), coconut milk, oil, chopped onions, salt, chopped coriander (dhania), chopped green chillies, ginger (adrak), chopped garlic (lehsun), spinach (palak) leaves, lemon juice, chopped fenugreek (methi) leaves, whole wheat flour (gehun ka atta), asafoetida (hing), sugar, ginger-green chilli paste, oil, oil] | 15 mins | 15 mins | [Gujarati, Gujarati Kathols, Sabzis with Gravies, Leafy Vegetable Sabzis, Subzis with Beans or Sprouts, Steam, Deep Fry] | 4Makes 4 servings | Gujarati | The beautiful colour of this Sprouted Curry with Methi Muthia will be the first thing that catches your attention, and this is because of the smart combination of coriander and spinach in the masala paste. But, that’s the just the beginning of the whole, enjoyable story! The mouth-watering flavour of the curry, prepared with a balanced mix of coconut milk and a spicy paste, the crunch of sprouts and the crispness and aroma of freshly-prepared methi muthias, all come together to create an experience worth remembering. | [Combine all the ingredients along with 2 tbsp of water in a deep bowl and mix well., Divide the mixture into 12 equal portions and roll each portion into a round., Heat the oil in a deep non-stick pan and deep-fry the methi muthias till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside., Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the moong sprouts, salt and ½ cup of water, mix well and cover and cook on a medium flame for 5 minutes, while stirring occasionally., Add the prepared paste and coconut milk, mix well and cook on a medium flame for 2 minutes ,while stirring occasionally., Switch off the flame, add the methi muthias and mix gently., Serve immediately.] | [Energy, 279 cal, Protein, 8.1 g, Carbohydrates, 29.1 g, Fiber, 6.8 g, Fat, 14.4 g, Cholesterol, 0 mg, Sodium, 25.1 mg] | sprouted-curry-with-methi-muthia-258r |
| rcp1471 | Sprouted Fruity Bean Salad ( Desi Khana) | NA | Veg | [parboiled sprouted moong (whole green gram), parboiled sprouted matki (moath beans), orange segments, grapes, tomato cubes, banana slices, chopped coriander (dhania), chopped green chillies, lemon juice, powdered sugar, salt] | 15 mins | 0 mins | [Indian Fruit Salad Recipes, Jain Salads, Low Calorie Indian Salad, High Protein Indian recipes, Antioxidant Rich Indian, Low Veg Glycemic Index, Pregnancy Salads] | 4Makes 4 servings (4 serving ) | Jain | Nutritious sprouts pairs well with invigorating orange and tomatoes, balanced carefully with sweet bananas and grapes. Delicate spices weave in and out of the sprouted fruity bean salad, taking the user on a culinary adventure. | [Combine all the ingredients in a deep bowl, mix well and serve immediately.] | [Energy, 137 cal, Protein, 6.4 g, Carbohydrates, 26.7 g, Fiber, 3.3 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 20.1 mg] | sprouted-fruity-bean-salad---desi-khana-1471r |
| rcp42482 | Sprouted Green Gram Ghassi, Mangalorean Curry | Lunch | NA | [sprouted moong (whole green gram), dry red chillies (pandi), coriander (dhania) seeds, cumin seeds (jeera), mustard seeds ( rai / sarson), grated coconut, chopped onions, garlic (lehsun) cloves, tamarind (imli), chopped tomatoes, turmeric powder (haldi), salt, oil, curry leaves (kadi patta), asafoetida (hing)] | 15 mins | 20 mins | [South Indian Curries / Sabzis, Andhra Cuisine, Karnataka Cuisine, Sabzis, Curries, Subzis with Beans or Sprouts, Traditional Indian Sabzis, South Indian Lunch] | 4Makes 4 servings | Andhra | Ghassi is a special Mangalorean curry that is flavoured with a freshly-ground masala paste, made of coconut, onions, roasted spices, and other ingredients. This special masala instils abundant energy into the dish, which may be made of varied veggies or pulses like green gram, chana, potatoes, cauliflower, etc. Here is a delicious Sprouted Green Gram Ghassi, in which the rustic flavour of green gram mingles with the zesty masala to give you a totally irresistible taste. The overtones of garlic make this quick and easy curry all the more delicious. Serve it with hot rice. Also try other dishes from the Mangalorean region like Mangalorean Tendli and Chana Masala or Vegetables in Coconut Milk . | [Heat a broad non-stick pan add the 4 red chillies, coriander, cumin seeds, ½ tsp mustard seeds and dry roast on a medium flame for 2 minutes., Cool the mixture slightly and transfer it in a mixer and add the coconut, onion, garlic cloves, tamarind and ¼ cup of water and blend it till smooth. Keep aside., Combine the moong, tomatoes and 1 cup of water in a deep non-stick pan , mix well and cook on a medium flame for 10 minutes, while stirring occasionally., Add the prepared coconut paste, turmeric powder and salt, mix well and cook on a medium flame for 5 minutes. Keep aside., Heat oil in a small non-stick pan, add ½ tsp of mustard seeds and allow it crackle., Once the seeds crackled add the 2 red chillies, curry leaves and asafoetida mix well and sauté on a medium flame for few seconds., Pour the tempering over the prepared moong mixture and mix well., Serve hot.] | [Energy, 176 cal, Protein, 6.5 g, Carbohydrates, 16.6 g, Fiber, 6 g, Fat, 9.3 g, Cholesterol, 0 mg, Sodium, 9.4 mg] | sprouted-green-gram-ghassi-mangalorean-curry-42482r |
| rcp5701 | Sprouted Masala Matki | NA | NA | [boiled sprouted matki (moath beans), tomato pulp, salt, lemon juice, oil, whole dry kashmiri red chillies, sliced onions, poppy seeds (khus-khus), black peppercorns (kalimirch), cinnamon (dalchini), cloves (laung / lavang), coriander (dhania) seeds, garlic (lehsun) cloves, chopped tomatoes, chopped onions, capsicum cucumber] | 20 mins | 6 mins | [Subzis with Beans or Sprouts, Non-stick Pan, Quick Sabzis, Kids High Energy Indian Foods, Protein rich food for kids, Babies, Toddler and Kids Iron Rich Foods, High Fiber Foods for Kids] | 4Makes 4 servings | Indian | sprouted masala matki recipe | sprouted moth masala | matki sprouts curry | healthy snack | with step by step images. sprouted masala matki is a nourishing fare which imbibes the flavours of the authentic Maharashtrian paste. Learn how to make matki sprouts curry. sprouted moth masala is made from sprouted matki, tomato pulp, Indian paste with tomatoes, onions and cucumber for topping. This matki sprouts curry can be enjoyed as a sabzi with whole wheat chapati or even as a snack. You will also gain in other nutrients like magnesium, phosphorus and potassium from this sabzi. To make sprouted masala matki, make the paste first. For that, heat the oil in a broad non-stick pan, add all the ingredients and sauté on a medium flame for 2 to 3 minutes. Allow the mixture to cool and blend in a mixer to a smooth paste using little water. Keep aside. Then make the sabzi. Heat a broad non-stick pan, add the prepared paste and fresh tomato pulp, mix well and cook on a medium flame for 1 to 2 minutes. Add the sprouted matki, salt and lemon juice, mix well and cook on a medium flame for another 1 minute or till the mixture dries up a little. Serve hot topped with tomatoes, onions and capsicum or cucumber. Sprouted moth masala is an ideal snack during post pregnancy days, as it helps to make up for the iron lost in blood during childbirth. Sprouted matki is a great source of iron, and the addition of vitamin C rich veggies like tomatoes and capsicum ensures that the iron is absorbed to the hilt to benefit you and your little one. And mind you, this is nowhere close to being a ‘boring’ health snack as it is pepped up with a super tasty paste of red chillies, onions and spices. It is so tasty that all the members of your family will love to gobble up a cupful!. Half serving of this recipe can be enjoyed by diabetics as well as heart patients. Not being high in sodium it can be enjoyed by high blood pressure. Senior citizens should over boil the matki to make this matki sprouts curry easily chewable. Tips for sprouted masala matki. 1. Ensure to use fresh tomato pulp and not ready made tomato puree which has preservatives. 2. The paste can be made and stored in the deep-freezer till you need to make the sabzi. 3. IF you are serving as a sabzi, you can avoid the toppings. Enjoy sprouted masala matki recipe | sprouted moth masala | matki sprouts curry | healthy snack | with step by step photos and video below. | [Heat the oil in a broad non-stick pan, add all the ingredients and sauté on a medium flame for 2 to 3 minutes., Allow the mixture to cool and blend in a mixer to a smooth paste using little water. Keep aside., Heat a broad non-stick pan, add the prepared paste and fresh tomato pulp, mix well and cook on a medium flame for 1 to 2 minutes., Add the sprouted matki, salt and lemon juice, mix well and cook on a medium flame for another 1 minute or till the mixture dries up a little., Serve hot topped with tomatoes, onions and capsicum or cucumber.] | [Energy, 164 cal, Protein, 9.3 g, Carbohydrates, 24.8 g, Fiber, 3.1 g, Fat, 3.1 g, Cholesterol, 0 mg, Sodium, 19.7 mg] | sprouted-masala-matki-5701r |
| rcp5682 | Sprouted Matki Poha | BreakFast | NA | [boiled sprouted matki (moath beans), thick beaten rice (jada poha), oil, cumin seeds (jeera), chopped green chillies, chopped onions, turmeric powder (haldi), sugar, chilli powder, salt, chopped coriander (dhania), lemon juice] | 10 mins | 5 mins | [Evening Tea Snacks, Non-stick Pan, Quick Snacks / Quick Starters, Pregnancy Iron Rich Indian Foods, Pregnancy Vitamin B Complex Rich, Iron Rich Indian Starters & Snacks, Healthy Breakfast Upma / Poha] | 4Makes 4 servings | Indian | sprouted matki poha recipe | healthy poha | matki poha recipe | with 18 amazing images. Sprouted matki poha is a filling snack which can be enjoyed by people of all ages. When you think of a healthy vegetarian breakfast, this healthy poha is certainly the first choice that would come to your mind. Learn how to make matki poha recipe. To make healthy poha add some sprouts to it. Learn how to make matki sprouts. Then use them to make sprouted matki poha recipe. For this wash and soak the poha. Make a tempering of cumin seeds in hot. Sauté onions and green chillies and then add all the remaining ingredients, mix well and cook for 2 to 3 minutes. Finally add lemon juice and mix well. Looking for some snazzy ways to top up on iron? Here’s a nutritious breakfast that will knock the tiredness out of you. The interesting combination of ingredients in the Sprouted Matki Poha makes it a power packed breakfast loaded with iron and protein! The iron (haeme) from poha and the protein (globin) is from sprouts. A combination of 2 makes up hemoglobin. The vitamin C in matki poha recipe further enhances the absorption of iron. A good amount of Vitamin C in the diet also ensures a healthy immune system and a flawless skin. You can also stock up on some potassium, magnesium and phosphorus by way of this snack. It is said that sprouts must be consumed by one and all daily. This healthy poha recipe can be enjoyed by healthy adults, kids, senior citizens, heart patients (in limited quantity) and pregnant women. Enjoy sprouted matki poha recipe | healthy poha | matki poha recipe | with step by step photos. | [To make sprouted matki poha, place the beaten rice in a sieve and hold it under running water for a few seconds. Keep aside for 2 minutes for the water to drain out completely., Heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the green chillies and sauté on a medium flame for a few seconds., Add the onions and turmeric powder and sauté on a medium flame for 1 minute., Add the matki, soaked beaten rice, sugar, chilli powder, salt and coriander, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the lemon juice and mix well., Serve the sprouted matki poha hot.] | [Energy, 199 cal, Protein, 6.5 g, Carbohydrates, 36.2 g, Fiber, 1.3 g, Fat, 3.1 g, Cholesterol, 0 mg, Sodium, 10.1 mg] | sprouted-matki-poha-5682r |
| rcp1971 | Sprouted Matki Rice | Dinner | NA | [sprouted matki (moath beans), cooked long grained rice, oil, cloves (laung / lavang), cardamoms, cinnamon (dalchini), asafoetida (hing), chopped green chillies, chopped ginger (adrak), chopped onions, chopped capsicum, turmeric powder (haldi), chilli powder, coriander (dhania) powder, salt, chopped coriander (dhania)] | 15 mins | 13 mins | [One Meal Dinner, Traditional Indian Rice Recipes, Pulaos, Thanksgiving, Indian Party, Non-stick Pan, Protein rich food for kids] | 3Makes 3 servings (3 serving ) | Indian | This fantabulous recipe using matki is so tasty that you will soon want to prepare the same dish using other sprouts as well! Crunchy veggies like onion and capsicum, a host of aromatic spices and perfectly cooked long-grained rice team up brilliantly with wholesome matki sprouts to create a sumptuous Main Course that you will love to dine on. Toss gently after adding the rice, so as to retain the shape of the long grains, which looks very nice when dotted with colourful veggies and sprouts. Serve the Sprouted Matki Rice with a refreshing raita, a Salads and Pickles / Aachar to make a very satiating meal. | [Heat the oil in a broad non-stick pan, add the cloves, cardamom, cinnamon and asafoetida and sauté on a medium flame for a few seconds., Add the green chillies ginger, capsicum and onions and sauté on a medium flame for 2 to 3 minutes., Add the turmeric powder, chilli powder, coriander powder and sauté on a medium flame for a few seconds., Add the sprouted matki, salt and ¼ cup of water, mix well and cover with a lid and cook on a medium flame for 5 to7 minutes, while stirring occasionally., Add the rice, toss gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve hot garnished with coriander.] | [Energy, 319 cal, Protein, 8.8 g, Carbohydrates, 58.5 g, Fiber, 3.8 g, Fat, 5.6 g, Cholesterol, 0 mg, Vitamin A, 133.5 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.5 mg, Vitamin C, 30.6 mg, Folic Acid, 5.9 mcg, Calcium, 55.1 mg, Iron, 2.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 6.3 mg, Potassium, 228.9 mg, Zinc, 0.9 mg] | sprouted-matki-rice-1971r |
| rcp40706 | Sprouted Matki Uttapam | Snacks | NA | [sprouted matki (moath beans), besan (bengal gram flour), chopped coriander (dhania), chopped tomatoes, grated carrot, ginger-green chilli paste, cumin seeds (jeera), asafoetida (hing), salt, oil] | 10 mins | 15 mins | [South Indian Uttapam, Breakfast Idlis / Dosas / Uttapam, Evening Tea Snacks, Pan, Quick Snacks / Quick Starters, Vitamin B1 Thiamine, Pregnancy Third Trimester Foods] | 6Makes 6 uttapam | South Indian | sprouted matki uttapam recipe | sprouted matki vegetable pancake | healthy matki vegetable chilla | with 25 amazing images. sprouted matki uttapam is a nutritious and flavorful Indian breakfast dish that can be made quickly. Learn how to make healthy matki vegetable chilla . sprouted matki uttapam is a type of uttapam made with sprouted matki (moath beans. It is a healthier and more nutritious alternative to traditional onion uttapam, which is made with rice. To make sprouted matki uttapam batter combine the sprouted matki and ½ cup of water in a mixer and blend till smooth. Transfer the mixture into a deep bowl, add besan, coriander, tomatoes, carrot, ginger-green chilli paste, cumin seeds, hing, salt and mix well. To make sprouted matki uttapam grease a non-stick pan with ¼ tsp of oil. Pour a ladleful of the batter and spread in a circular motion to make a 125 mm. (5") diameter thick circle. Cook till they turn brown in colour from both the sides using a little oil. Serve sprouted matki uttapam immediately with green chutney or coconut chutney. With only 92 calories per sprouted matki uttapam, sprouted matki vegetable pancake is a low-calorie food that is ideal for weight loss. Main ingredients of sprouted matki uttapam . Sprouted Matki : Matki sprouts abound in fibre and thus form an ideal choice for weight watchers, diabetes, heart disease etc. The process of sprouting increases the protein count of matki by 30%. Matki sprouts are also a good way to manage healthy cholesterol in the body. Besan . In addition to binding the batter, besan also helps to give uttapam a crispy texture. Besan has more good fat than whole wheat flour and also higher protein content. Rich in complex carbohydrates and with a low glycemic index , besan is good for diabetics too. Enjoy sprouted matki uttapam recipe | sprouted matki vegetable pancake | healthy matki vegetable chilla | with step by step photos. | [To make sprouted matki uttapam, combine the sprouted matki and ½ cup of water in a mixer and blend till smooth., Transfer the mixture into a deep bowl, add besan, coriander, tomatoes, carrot, ginger-green chilli paste, cumin seeds, hing, salt and mix well., Grease a non-stick pan with ¼ tsp of oil., Pour a ladleful of the batter and spread in a circular motion to make a 125 mm. (5") diameter thick circle., Cook till they turn brown in colour from both the sides using a little oil., Serve the sprouted matki uttapam immediately with coconut chutney.] | [Energy, 92 cal, Protein, 5.2 g, Carbohydrates, 13.2 g, Fiber, 1.7 g, Fat, 2.1 g, Cholesterol, 0 mg, Sodium, 11 mg] | sprouted-matki-uttapam-40706r |
| rcp33476 | Sprouted Methi and Fruit Salad ( Eat Well Stay Well Recipes ) | NA | Veg | [fenugreek sprouts, apple cubes, orange segments, pomegranate, chopped spinach (palak), salt, papaya cubes, low fat curds] | 15 mins | 0 mins | [Indian Fruit Salad Recipes, Indian Salads with dressing, No Cooking Veg Indian, Diabetic Salads, Healthy Salads Fruit Based Salads, Healthy Indian Salads with healthy dressing, Recipes for Increasing immunity] | 4Makes 4 servings | Indian | Sprouted methi and fruit salad, rich in nutrients that help boost immune system, this salad is surely a favourite with health conscious. Methi’s goodness increase manifold on sprouting. Whip up a sprout salad or a subzi for a healthy and nutritious meal. Add fruits of your choice to further enhance its flavour. Fruits and sprouts both contain vitamin c, nutrient that fight infections and keeps you healthy. | [Blend all the ingredients together in a mixer till smooth., Refrigerate and use as required., Combine all the salad ingredients together in a bowl. Refrigerate to chill., Just before serving, add the dressing and toss well. Serve immediately.] | [Energy, 37 cal, Protein, 1 g, Carbohydrates, 7.8 g, Fiber, 1.3 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 17.4 mg] | sprouted-methi-and-fruit-salad--eat-well-stay-well-recipes--33476r |
| rcp4615 | Sprouted Methi Salad ( Healthy Soups and Salads Recipe) | NA | NA | [fenugreek (methi) seeds, grated coconut, chopped coriander (dhania), chopped tomatoes, lemon, salt] | 5 mins | 0 mins | [Home Remedies Defective Vision, Calcium Rich Salads & Raitas] | 4Makes 4 servings | NA | Being rich not only in iron, but also in other nutrients like vitamin a, calcium and protein, this is a classic nutrient-based salad. Sprouting the methi seeds further enhances the nutrient quotient and also decreases the bitterness. | [Soak the fenugreek seeds in enough water for 6 to 8 hours. Drain and discard the water., Keep in sieve covered for 6 to 8 hours till they sprout., Combine the sprouts with all the other ingredients and serve immediately.] | [Energy, 20 cal, Protein, 0.4 g, Carbohydrates, 1.8 g, Fiber, 0.9 g, Fat, 1.2 g, Cholesterol, 0 mg, Sodium, 4.9 mg] | sprouted-methi-salad--healthy-soups-and-salads-recipe-4615r |
| rcp31052 | Sprouted Methi with Fruity Dressing | NA | NA | [papaya cubes, thick curds (dahi), beaten, sprouted fenugreek (methi) seeds, apple cubes, with the skin, pomogranate (anar), chopped spinach (palak), salt] | | | [Indian Salads with dressing, Low Calorie Indian Salad, Wholesome Salads (Salads that make a meal), Enhance Breast Milk Production] | 4Makes 4 servings | Indian | Methi is a diabetic friendly food as it helps to lower blood glucose levels; besides this its high fibre content helps to bind bad cholesterol and throws it out of the body. Its goodness increase manifold on sprouting, hence whip up a salad or a subzi for a healthy and nutritious meal. Add fruits of your choice to further enhance its flavour. | [Blend all the ingredients together in a mixer till smooth., Refrigerate and use as required., Combine all the salad ingredients together in a bowl and refrigerate to cool., Just before serving, add the dressing and toss well., Serve immediately.] | [Not Given] | sprouted-methi-with-fruity-dressing-31052r |
| rcp32590 | Sprouted Moong and Methi Chilla, 100-calorie Snacks | BreakFast | NA | [sprouted moong (whole green gram), green chillies, ginger (adrak), chopped fenugreek (methi), besan (bengal gram flour), salt, oil, cumin seeds (jeera), asafoetida (hing)] | 10 mins | 15 mins | [Gujarati, Breakfast Chillas, Indian Pancakes, Indian Pancakes, Low Calorie Indian Snacks, Non-stick Pan, Healthy Foods for Kids, Indian Breakfast Recipes for Kids] | 4Makes 4 chilas | Gujarati | sprouted moong and methi chilla recipe | healthy moong sprouts chilla | Indian methi cheela | sprouts chilla for weight loss | with 21 amazing images. sprouted moong and methi chilla recipe | healthy moong sprouts chilla | Indian methi cheela | sprouts chilla for weight loss is a nourishing breakfast and light dinner option. Learn how to make healthy moong sprouts chilla. To make sprouted moong and methi chilla, combine the moong sprouts, green chillies, ginger and ½ cup of water and blend it in a mixer to a smooth paste. Transfer it to a bowl, add the fenugreek leaves, besan and salt and mix well to form a smooth batter. Keep aside. Heat 1 tsp of oil in a small non-stick pan and add the cumin seeds. When they crackle, add the asafoetida and mix well. Pour the tempering over the batter and mix well. Divide the batter into 4 equal portions and keep aside. Heat and grease a non-stick tava (griddle) using ¼ tsp of oil. Pour a portion of the batter on the tava (griddle) and spread it evenly, using a ladle to make a 125 mm (5”) diameter thin circle. Cook the sprouted moong and methi chilla, using ¼ tsp of oil, till both sides turn golden brown in colour. Repeat with the remaining batter to make 3 more sprouted moong and methi chillas. Serve hot. These Indian methi cheela combine sprouts with methi to make a delightful dish rich in iron, fibre and folic acid. While iron and folic acid help to prevent anaemia, fibre is a key nutrient needed to keep maintain the health of the digestive tract. protein and vitamin rich, easy to digest sprouts are known to be a must for dieters. Sprouts chilla for weight loss is a sneak way of adding these tiny healthy seeds to our diet. You can serve it with green chutney to make it more exciting and flavourful. With 93 calories and 3.5 g of fibre per chilla, 2 of these healthy moong sprouts chilla can make up a satiating breakfast. To enjoy more such recipes, glance through our collection of Healthy Breakfast Pancakes. Tips for sprouted moong and methi chilla. 1. If you are making sprouts at home, you will have to plan it in advance. Learn how to make moong sprouts. 2. The batter for the chilla should be thick enough to spread well. If the batter is too thick, add very little water. 3. If the batter has turned out to be slightly runny, then add 1 more tbsp. of besan and mix well. 4. Methi can be substituted with chopped spinach. Enjoy sprouted moong and methi chilla recipe | healthy moong sprouts chilla | Indian methi cheela | sprouts chilla for weight loss | with step by step photos. | [To make sprouted moong and methi chilla, combine the moong sprouts, green chillies, ginger and ½ cup of water and blend it in a mixer to a smooth paste., Transfer it to a bowl, add the fenugreek leaves, besan and salt and mix well to form a smooth batter. Keep aside., Heat 1 tsp of oil in a small non-stick pan and add the cumin seeds., When they crackle, add the asafoetida and mix well., Pour the tempering over the batter and mix well., Divide the batter into 4 equal portions and keep aside., Heat and grease a non-stick tava (griddle) using ¼ tsp of oil., Pour a portion of the batter on the tava (griddle) and spread it evenly, using a ladle to make a 125 mm (5”) diameter thin circle., Cook the sprouted moong and methi chilla, using ¼ tsp of oil, till both sides turn golden brown in colour., Repeat with the remaining batter to make 3 more sprouted moong and methi chillas., Serve the sprouted moong and methi chilla hot.] | [Energy, 93 cal, Protein, 4.7 g, Carbohydrates, 11.4 g, Fiber, 3.5 g, Fat, 3.2 g, Cholesterol, 0 mg, Sodium, 9.8 mg] | sprouted-moong-and-methi-chilla-100-calorie-snacks-32590r |
| rcp3553 | Sprouted Moong Chaat | Snacks | NA | [sprouted moong (whole green gram), oil, cumin seeds (jeera), fennel seeds (saunf), asafoetida (hing), chopped onions, turmeric powder (haldi), chopped green chillies, salt, chaat masala, lemon juice, besan (bengal gram flour), chilli powder, fennel seeds (saunf), carom seeds (ajwain), low fat curds (dahi), baking soda, salt] | 10 mins | 20 mins | [Punjabi Swadisht Nashta, Comfort Foods, Chaat, Evening Tea Snacks, Indian Party, Steamer, Non-stick Pan] | 4Makes 4 servings | Punjabi | sprouted moong chaat recipe | healthy sprouted moong chaat Indian | moong sprouts chaat with besan dumplings | sprouted moong chaat healthy snack is a protein rich snack which can also be enjoyed for breakfast. Learn how to make sprouted moong chaat healthy snack. To make sprouted moong chaat, first make the dunplings. Combine all the ingredients in a deep bowl and knead into a smooth dough. Divide the dough into 4 equal portions. Grease your hands using ½ tsp of oil and shape each portion into a cylindrical roll of 6 mm. (1/4 ") in length and 25 mm. (1") in diameter. Arrange the rolls on a greased plate and steam in a steamer for 8 to 10 minutes. Cool completely and slice the rolls into small pieces. Keep aside. Then heat the remaining oil in a broad non-stick pan and add the cumin seeds, fennel seeds and asafoetida. When the seeds crackle, add the onions, turmeric powder and green chilli and sauté on a medium flame for 3 to 4 minutes. Add the moong sprouts, salt and ¼ cup of water and cook on a medium flame for 4 to 5 minutes. Add the prepared dumplings, chaat masala, sugar and lemon juice, mix well and cook on a medium flame for a few more seconds. Serve hot. We usually associate chaat with unhealthy fried foods or ones that have been cooked using loads of oil. Healthy sprouted moong chaat Indian is a healthy variation which has all the flavour and none of the extra calories we relate with fat laden ingredients of chaat. Sprouts in moong sprouts chaat with besan dumplings provide plenty of fibre, protein, vitamin C and iron to your diet and the protein content is further enhanced by the addition of vitamin C rich lemon juice. Learn about all the health benefits of sprouts. What’s more unique about this sprouted moong chaat healthy snack is the dumplings made of besan. Flavoured with fennel seeds, chilli powder and carom seeds, these soft dumplings give a feeling of satiety and an additional mouthfeel and contrasting texture. These dumplings can be enjoyed as a snack in itself. This sprouted moong chaat healthy snack can be enjoyed by weight-watchers and heart patients. We suggest that diabetics enjoy not more than half portion at a time, to keep the consumption of carbs restricted. Tips for sprouted moong chaat. 1. Do not miss out on adding curd to dumplings. It is necessary to add softness to the dumplings. 2. Cover and cook the sprouts, to retain most of the volatile nutrients. Enjoy sprouted moong chaat recipe | healthy sprouted moong chaat Indian | moong sprouts chaat with besan dumplings | with recipe below. | [Combine all the ingredients in a deep bowl and knead into a smooth dough., Divide the dough into 4 equal portions., Grease your hands using ½ tsp of oil and shape each portion into a cylindrical roll of 6 mm. (1/4 ") in length and 25 mm. (1") in diameter., Arrange the rolls on a greased plate and steam in a steamer for 8 to 10 minutes., Cool completely and slice the rolls into small pieces. Keep aside., Heat the remaining oil in a broad non-stick pan and add the cumin seeds, fennel seeds and asafoetida., When the seeds crackle, add the onions, turmeric powder and green chilli and sauté on a medium flame for 3 to 4 minutes., Add the moong sprouts, salt and ¼ cup of water and cook on a medium flame for 4 to 5 minutes., Add the prepared dumplings, chaat masala and lemon juice, mix well and cook on a medium flame for a few more seconds., Serve the sprouted moong chaat hot.] | [Energy, 153 cal, Protein, 8.8 g, Carbohydrates, 24.4 g, Fiber, 6.1 g, Fat, 2.3 g, Cholesterol, 0 mg, Sodium, 19.6 mg] | sprouted-moong-chaat-3553r |
| rcp669 | Sprouted Moong Khichdi, Microwave Recipe | Lunch | Veg | [sprouted moong (whole green gram), rice (chawal) long grained rice (basmati), ghee, asafoetida (hing), turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, sugar, chilli powder, grated fresh coconut, chopped coriander (dhania), asafoetida (hing), salt] | 10 mins | 15 mins | [Course, Gujarati Khichdi, Comfort Foods, One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba, collection of khichdi recipes] | 4Makes 4 servings | Gujarati | Let’s try making khichdi with an interesting twist! Here, normal moong dal is replaced with sprouted moong, and the effect is awesome. Add to this a tongue-tickling masala of coconut, coriander seeds, spice powders etc. and you get a fabulous Sprouted Moong Khichdi, which can be enjoyed as a one-dish meal with just a cup of curds and maybe pickles. The best part is that this recipe is easily made using the Microwave oven, so you can make it any time, even on a busy day. Also do try other interesting recips using moong sprouts like Moong Sprouts Pav Bhaji or Moong Sprouts and Spring Onion Tikki | [Wash the rice. Drain., Wash the moong sprouts. Drain., Put the ghee in a microwave safe glass bowl and microwave on high for 1 minute., Add the rice, moong sprouts, asafoetida, turmeric powder, masala mixture and 1½ cups of water and mix gently. Cover with a lid and microwave on high for 14 minutes, stirring twice in between., Serve hot.] | [Energy, 231 cal, Protein, 5.2 g, Carbohydrates, 32.2 g, Fiber, 4 g, Fat, 9.1 g, Cholesterol, 0 mg, Sodium, 4.2 mg] | sprouted-moong-khichdi-microwave-recipe-669r |
| rcp31068 | Sprouted Moong Methi Pulao | NA | NA | [sprouted moong (whole green gram), chopped fenugreek (methi) leaves, long grained rice (basmati), oil, black peppercorns (kalimirch), cinnamon (dalchini), cloves (laung / lavang), cardamoms, sliced onions, ginger-garlic (adrak-lehsun) paste, chopped tomatoes, turmeric powder (haldi), garam masala, salt] | 10 mins | 15 mins | [Punjabi Pulao | Punjabi Rice, Biryani, Pulaos, Indian Party] | 4Makes 4 servings | Punjabi | The magic of sprouts unfurls in yet another form in this recipe. Rice and moong sprouts are cooked together with flavourful fenugreek leaves, whole spices, pastes and powders, to get a fantabulous pulao that is both tasty and satiating. The addition of tomatoes does wonders to this recipe because its tartness works beautifully with the mild bitterness of methi giving this Sprouted Moong Methi Pulao a memorable flavour and enticing aroma. Since the pulao is already brimming with flavours, you don’t have to break your head over accompaniments – just a bowl of raita will do! Check out our book ‘Cooking with Sprouts’ for more such delicious recipes. | [Clean, wash and soak the rice in enough water in a bowl for 10 minutes. Drain and keep aside., Heat the oil in a pressure cooker, add the peppercorns, cinnamon, cloves, cardamom and onions and sauté on a medium flame for 1 to 2 minutes., Add the ginger-garlic paste and tomatoes and sauté on a medium flame for 2 minutes., Add the fenugreek leaves, sprouted moong, turmeric powder and garam masala and cook on a medium flame for 1 minute., Add the soaked and drained rice, salt and 3 cups of hot water, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Serve hot.] | [Energy, 244 cal, Protein, 6.1 g, Carbohydrates, 48.1 g, Fiber, 4.5 g, Fat, 3 g, Cholesterol, 0 mg, Sodium, 12.9 mg] | sprouted-moong-methi-pulao-31068r |
| rcp42470 | Sprouted Moong Pakoda, Evening Snack | NA | NA | [sprouted moong (whole green gram), rice flour (chawal ka atta), chopped mint leaves (phudina), garlic (lehsun) paste, ginger (adrak) paste, green chilli paste, salt, oil, green chutney, tomato ketchup] | 10 mins | 15 mins | [] | 2Makes 2 servings | NA | sprouts pakoda recipe | sprouted moong fritters | moong sprouts bhajiya | with 19 amazing images. This scrumptious sprouted moong pakoda is going to add an element of fun to your tea-time! Learn how to make sprouts pakoda recipe | sprouted moong fritters | moong sprouts bhajiya | sprouted moong fritters is made of a batter of raw sprouted moong perked up with green chillies, ginger, garlic and mint leaves, this unique pakoda has a very off-beat taste and texture that will surprise you. moong sprouts bhajiya is also quick and easy to make if you have sprouted moong ready on hand because there is no soaking or fermenting involved in the recipe. The rice flour gives it a nice crispness. Serve the sprouted moong fritters hot and fresh with chutneys of your choice. pro tips to make sprouts pakoda: 1. For a crispier pakoda, add a pinch of baking soda to the batter. 2. If you don't have rice flour, you can use cornflour instead. 3. To make the pakodas more flavorful, add a few chopped onions and coriander leaves to the batter. Enjoy sprouts pakoda recipe | sprouted moong fritters | moong sprouts bhajiya | with detailed step by step photos. | [To make sprouted moong pakoda, blend the moong in a mixer till coarse., Transfer the moong mixture into a dep bowl, add all other ingredients and mix well., Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers and deep-fry a few pakodas at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve the sprouted moong pakoda immediately with green chutney and tomato ketchup.] | [Energy, 303 cal, Protein, 10.3 g, Carbohydrates, 30 g, Fiber, 7.2 g, Fat, 15.7 g, Cholesterol, 0 mg, Sodium, 11.1 mg] | sprouted-moong-pakoda-evening-snack-42470r |
| rcp1350 | Sprouted Moong Salad | NA | NA | [boiled sprouted moong (whole green gram), chopped cabbage, chopped tomatoes, grated carrot, chopped coriander (dhania), chopped onions, lemon juice, chopped green chillies, black salt (sanchal), salt] | 10 mins | 0 mins | [Gujarati Kachumber / Chutneys / Achar, Low Calorie Indian Salad, Wholesome Salads (Salads that make a meal), Indian Party, Pregnancy, Healthy Indian Salads, Healthy Indian Acidity recipes] | 4Makes 4 servings | Gujarati | sprouted moong salad recipe | moong salad | healthy moong salad | moong veg salad | with 15 amazing images. Looking for a healthy and tummy filling recipe? Here we have got you a scrumptious healthy quick Indian salad recipe which you can relish at any point of the day which is sprouted moong dal salad. Sprouted moong salad is so easy and quick to make that it can be made in a jiffy and the ingredients used are easily available in every Indian house. You can make Sprouted moong salad for evening snack or can even be used as a accompaniment or side dish with dinner or lunch. To make sprouted moong salad, all you need to do is dump in all the ingredients together mix well and relish the tasty recipe. So to make healthy moong salad, combine sprouted and boiled moong, cabbage, tomatoes, carrot, coriander, onions, lemon juice, green chillies, black salt and mix everything well. The veggies make it nutritive and lemon juice adds the tangy hint to the salad. You can serve it immediately or refrigerate it for an hour and serve. I make this salad recipe once or twice in a week and personally enjoy relishing it as a side dish with my meal. Also, you can add yogurt and red chilli powder if you wish to. Sometimes, when I am running late on schedule I pack it and consume it while travelling. Why with think this is a healthy moong salad? Moong sprouts is a nutri-dense sprout. It’s a good sources of several nutrients like B vitamins, potassium, magnesium, phosphorus. These sprouts are a protein boost. Sprouted moong salad is a refreshing salad, which can even be enjoyed as a mid-day snack on a sweltering hot day when you don’t feel like eating anything spicy or oily but want something tangy, tasty and sumptuous. Here, sprouted and cooked moong is mixed with varied fresh ingredients like tomatoes, coriander, cabbage, etc., perked up with lemon juice, and refrigerated till crisp and cool. This thoroughly enjoyable Sprouted Moong Salad can also be served as a starter at garden parties. Enjoy sprouted moong salad recipe | moong salad | healthy moong salad | moong veg salad | with detailed step by step photos and video below. | [To make sprouted moong salad, combine all the ingredients in a bowl and toss well., Serve the sprouted moong salad immediately or refrigerate for 1 hour and serve chilled.] | [Energy, 85 kcal, Protein, 5.5 gm, Carbohydrates, 15.0 gm, Fat, 0.4 gm, Vitamin A, 365.9 mcg, Iron, 1.3 mg, Fibre, 1.7 gm] | sprouted-moong-salad-1350r |
| rcp705 | Sprouted Pulses | NA | NA | [moong kala chana matki] | | 0 mins | [Cooking Basics] | Makes 3 to 3 1/2 cups. | NA | | [Wash the pulses and soak in water for 5 to 6 hours., Drain the water and put the soaked pulses in a bowl. Cover with a piece of cloth. Do not tie the pulses in the cloth. Leave for at least 24 hours.] | [Protein, 7.2 g, Cho, 16.8 g, Fat, 0.4 g] | sprouted-pulses-705r |
| rcp38963 | Sprouted Vaal ka Pulao | NA | Veg | [cooked long grained rice, vaal (field beans/ butter beans), salt, oil, cloves (laung / lavang), cinnamon (dalchini), raisins (kismis), asafoetida (hing), green chillies, chilli powder, chopped coriander (dhania), coconut] | 10 mins | 3 mins | [Pulaos, Kadai Veg] | 6Makes 6 servings | NA | An elaborate recipe, no doubt! it might take a little time to prepare, but is definitely not tough to make – so do give it a try, and you are sure to keep making it again and again! | [Combine the cooked rice, vaal dal and salt together in a kadhai, mix gently and keep aside., Heat the oil in a small pan, add the cloves, cinnamon, raisins, asafoetida, green chillies and chilli powder and sauté for few seconds. Pour this over the rice and vaal dal., Cover and cook on a slow flame for 2 to 3 minutes., Serve hot garnished with coriander and coconut., To make 2 cups of cooked rice, clean, wash and soak 1 cup rice in water, drain and add 2 cups of water and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Separate each grain of rice lightly with a fork. Use as required.] | [Not Given] | sprouted-vaal-ka-pulao-38963r |
| rcp5709 | Sprouted Vaal ki Usal | NA | Veg | [sprouted vaal (field beans/ butter beans), oil, cumin seeds (jeera), asafoetida (hing), curry leaves (kadi patta), grated ginger (adrak), chopped onions, turmeric powder (haldi), malvani masala chilli powder, kokum, chopped jaggery (gur), salt, chopped coriander (dhania)] | 15 mins | 20 mins | [Maharashtrian, Maharashtrian Dal, Varan / Amti / Kalvan, Sabzis, Curries, Indian Party, Non Stick Kadai Veg, Protein Rich foods for Pregnancy, Pregnancy Third Trimester Foods] | 4Makes 4 servings | Maharashtrian | sprouted vaal ki usal recipe | iron rich Maharashtrian usal | healthy pregnancy Indian usal recipe | with 41 amazing images. sprouted vaal ki usal recipe | iron rich Maharashtrian usal | healthy pregnancy Indian usal recipe is a sabzi with a perfect blend of sweet, spicy and sour flavours. Learn how to make iron rich Maharashtrian usal. To make sprouted vaal ki usal, heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the asafoetida, curry leaves and ginger and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 2 to 3 minutes. Add the sprouted vaal, 2½ cups of water, turmeric powder, chilli powder, kokum, jaggery, salt and coriander and mix well. Bring to boil for 3 minutes and then cover with a lid and cook on a medium flame for another 10 to 12 minutes or till the vaal is cooked, while stirring occasionally. Serve hot. A traditional Maharashtrian preparation made healthier using sprouted vaal. Apart from boosting the nutrient content, sprouting the vaal also makes it easier to digest, making this a dish suitable for young and old alike. With many a flavourful ingredient, this iron rich Maharashtrian usal is a treat for your taste buds. Moreover, the use of kokum and jaggery in the preparation not only ensures a super tangy flavour, but also increases the iron content. A thoughtful addition of vitamin C rich coriander improves the absorption of iron. Serve this healthy pregnancy Indian usal recipe with phulka or oats roti to make a complete satiating meal. Heart patients can also add this sprouted vaal ki usal to their list of healthy foods without any guilt. This amazing culinary treat can be enjoyed by people of all ages. The fibre in the sprouted vaal can help to manage blood cholesterol levels. However, weight watchers and diabetics are advised to avoid the use of jaggery. Tips for sprouted vaal ki usal. 1. You can add chilli powder instead of Malvani masala. 2. This is the Malavani masala we used. Enjoy sprouted vaal ki usal recipe | iron rich Maharashtrian usal | healthy pregnancy Indian usal recipe | with step by step photos. | [To make sprouted vaal ki usal, heat the oil in a non-stick kadhai and add the cumin seeds., When the seeds crackle, add the asafoetida, curry leaves and ginger and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 2 to 3 minutes., Add the sprouted vaal, 2½ cups of water, turmeric powder, chilli powder, kokum, jaggery, salt and coriander and mix well. Bring to boil for 3 minutes and then cover with a lid and cook on a medium flame for another 10 to 12 minutes or till the vaal is cooked, while stirring occasionally., Serve the sprouted vaal ki usal hot.] | [Energy, 183 cal, Protein, 10.3 g, Carbohydrates, 30.5 g, Fiber, 7.9 g, Fat, 2.9 g, Cholesterol, 0 mg, Sodium, 8.8 mg] | sprouted-vaal-ki-usal-5709r |
| rcp1865 | Sprouts and Corn Chatpata Chaat | NA | NA | [boiled mixed sprouts, boiled sweet corn kernels (makai ke dane), chopped tomatoes, chopped onions, chaat masala, sweet chutney, chopped coriander (dhania), nylon sev, crushed papdis, salt, nylon sev, chopped coriander (dhania), papdis , crushed] | 10 mins | 0 mins | [Chaat, Children's Day, Indian Birthday Party, Kids After School, Kids High Energy Indian Foods, Kitty Party Chaat] | 4Makes 4 servings (4serving ) | Indian | mixed sprouts corn chaat recipe | sprouts and corn chatpata chaat | sprouts and corn bhel | sprouts and corn chaat | with amazing 14 images. mixed sprouts corn chaat recipe is made of mixed sprouts, sweet corn, onions, tomatoes, sweet chutney, sev and papadi. mixed sprouts corn chaat is an interesting way to consume healthy sprouts! This protein-rich chaat makes an excellent anytime mixed sprouts corn chaat snack for your kids, and will boost their energy levels when they are tired. It gets difficult to think of something new everyday so here we have got you a perfect recipe where you can simply add sprouts and corn to their meals. A no-fuss snack, it will take just a few minutes to mix the mixed sprouts corn chaat if you have prepared the chutney beforehand. The crunchy garnish is what transforms it into an exciting form that kids will love to sink their teeth into. sprouts and corn chaat is super easy and quick to make. You can also involve your kids into assembling the chaat. All you need to do to get this chaat quickly made is have chutneys and sprouts in hand. I make sprouts and corn chaat as an evening snack not only for my kids but for everyone in the family, It is quite filling and slightly heathier than any other chaat. We have only used meetha chutney, but you can use green chutney too if you wish too. Also, you can make this when you have parties at home or sudden guests walking in. Make sure to relish mixed sprouts corn chaat in few minutes of assembling it together as it tends to get soggy with time. Learn to make mixed mixed sprouts corn chaat recipe | sprouts and corn chatpata chaat | sprouts and corn bhel | sprouts and corn chaat | with detailed step by step recipe photos and videos below. | [Combine all the ingredients in a deep bowl and toss well., Serve the sprouts and corn chaat immediately garnished with sev, coriander and papdis.] | [Energy, 150 cal, Protein, 6 g, Carbohydrates, 25.6 g, Fiber, 4.8 g, Fat, 2.8 g, Cholesterol, 0 mg, Sodium, 79.6 mg] | sprouts-and-corn-chatpata-chaat-1865r |
| rcp38440 | Sprouts and Methi Rice | NA | NA | [mixed sprouts, chopped fenugreek (methi), brown rice, oil, cumin seeds (jeera), green chilli, chopped ginger (adrak), chopped garlic (lehsun), chopped onions, chopped tomatoes, turmeric powder (haldi), chilli powder, salt] | 20 mins | 20 mins | [Pressure Cooker, Pregnancy Folic Acid Rich, Protein Rich foods for Pregnancy, Home Remedies Protein Rich, Recipes for Healthy Eyes, Healthy Heart Rice, Khichdi and Biryani, Iron Rich Khichdi, Pulao, Biryani] | 4Makes 4 servings | NA | In a rush? You still need healthy food to stay energetic! How about preparing this super tasty Sprouts and Methi Rice one-dish meal that you can have right away or even take along in your dabba? The blend of brown rice with mixed sprouts, fenugreek leaves and spices makes this a tasteful dish brimming with iron. | [Clean, wash and soak the brown rice in enough water in a deep bowl for 30 minutes. Drain well and keep aside., Heat the oil in a pressure cooker and add the cumin seeds., When the seeds crackle, add the green chilli, ginger, garlic and onions and sauté on a medium flame for 1 to 2 minutes., Add the tomatoes, fenugreek leaves, turmeric powder, chilli powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the soaked and drained brown rice, mixed sprouts, 1¾ cups of water and salt, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Serve hot.] | [Energy, 217 cal, Protein, 7.5 g, Carbohydrates, 38.2 g, Fiber, 3.3 g, Fat, 3.7 g, Cholesterol, 0 mg, Sodium, 17.8 mg] | sprouts-and-methi-rice-38440r |
| rcp42674 | Sprouts and Palak Idli | BreakFast | NA | [sprouted moong (whole green gram), chopped spinach (palak), chopped green chillies, besan (bengal gram flour), salt, oil, fruit salt, sambhar] | 10 mins | 25 mins | [South Indian, Different types of Idlis, Breakfast, Breakfast Idlis / Dosas / Uttapam, Diabetic recipes, High Protein Indian Breakfast, Recipes while on chemotherapy] | 20Makes 20 idlis | South Indian | sprouts and palak idli recipe | sprouts spinach idli | moong palak idli | with 22 amazing images. sprouts spinach idli is very healthy, loaded with protein but low in calories. Learn how to make sprouts and palak idli recipe | sprouts spinach idli | moong palak idli | But for the fact that it is steamed in an idli mould, the sprouts and palak idli has nothing else in common with the traditional rice and urad idli, because it has an excitingly different taste and mouth-feel. sprouts and palak idli is very soft and spongy and addictively delicious. The batter of moong sprouts and spinach gains its appetizing aroma and taste from ingredients like sesame and green chillies. This batter does not have to be fermented. By adding a dash of fruit salt, we ensure that the idlis come out very soft and fluffy. Enjoy moong palak idli hot with chutney and sambhar for breakfast or supper, or cut it into bite-sized pieces and serve as a starter or evening snack with green chutney! Tips to make sprouts and palak idli: 1. After adding the fruit salt do not mix the batter vigorously. 2. Makes sure to grease the idli mould before making every batch. 3. Sprouts and palak idli tastes best when served hot with sambhar. Enjoy sprouts and palak idli recipe | sprouts spinach idli | moong palak idli | with detailed step by step photos. | [To make sprouts and palak idli, combine the sprouted moong , spinach, green chillies and approx. 5 tbsp of water in a mixer and blend into a smooth paste., Transfer the paste into a bowl, add the salt, besan along with approximately 1 tbsp water and mix well to make a batter of pouring consistency., Just before steaming, add the fruit salt over the batter and add 1 tsp of water over the fruit salt., When the bubbles start to form, mix the batter gently., Grease an idli mould with a little oil, pour spoonfuls of the batter into the greased idli mould and pat it lightly to spread the batter evenly., Repeat step 5 to prepare more idli moulds., Steam in a steamer for 10 to 12 minutes or till the idlis are cooked., Cool slightly and demould., Serve the sprouts and palak idli hot with sambhar.] | [Energy, 18 cal, Protein, 1.2 g, Carbohydrates, 2.9 g, Fiber, 0.9 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 2.9 mg] | sprouts-and-palak-idli-42674r |
| rcp33018 | Sprouts and Vegetable Salad ( Weight Loss After Pregnancy ) | NA | Veg | [boiled mixed sprouts, kala chana chawli, chopped cucumber, chopped purple cabbage, grated carrot, chopped tomatoes, freshly ground black pepper powder, lemon juice, sugar, chopped coriander (dhania), salt] | 10 mins | 0 mins | [No Cooking Veg Indian, Pregnancy, Sprouts, Pregnancy Vitamin B Complex Rich, Pregnancy Salads, Weight Loss after Pregnancy, Sprouted Indian Salad recipes] | 4Makes 4 servings | Indian | Sprouts and vegetable salad, keep yourself satiated and full with this salad with a winning combination of sprouts and veggies. Sprouts are rich in iron and vitamin b-complex, making this a great weight loss salad. I’ve kept the preparation simple by adding coriander, lemon juice and pepper. | [Combine all the ingredients in a serving bowl and toss well. Keep aside for 15 minutes so that the flavours blend well. Serve immediately.] | [Energy, 58 cal, Protein, 3 g, Carbohydrates, 10.6 g, Fiber, 3.1 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 8.6 mg] | sprouts-and-vegetable-salad--weight-loss-after-pregnancy--33018r |
| rcp22250 | Sprouts and Veggie Salad | NA | NA | [boiled mixed sprouts, red yellow, iceberg lettuce, chopped spring onion greens, salt, low-fat curds (dahi), lemon juice, salt freshly ground black pepper (kalimirch)] | 15 mins | 0 mins | [Low Carb Diet, Arthritis Diet, Sprouts, Healthy Indian Salads with healthy dressing, Healthy Toss & Mix Salads (No cooking), Healthy Heart Salads Raitas, Low Calorie Salads & Raitas] | 4Makes 4 servings | Indian | This simple, easy-to-make dressing calls for just low-fat curds and lemon juice. Lettuce and sprouts add not only a nice crunch, but vitamin C as well to this Sprouts and Veggie Salad. Sprouting increases the nutrient content manifold, thereby topping the list of nutritious foods. A dinner of Sprouts and Veggie Salad, Whey Soup and French Casserole will satiate your appetite in a healthy way. | [Combine all the ingredients in a bowl and mix well. Keep aside., Combine all the ingredients in a deep bowl and mix well., Pour the low-fat curd dressing over the salad and toss well., Refrigerate for at least an hour., Serve chilled.] | [Energy, 43 cal, Protein, 3.1 g, Carbohydrates, 6.9 g, Fiber, 1.9 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 26.3 mg] | sprouts-and-veggie-salad-22250r |
| rcp22326 | Sprouts Kadhi | NA | NA | [mixed sprouts, oil, mustard seeds ( rai / sarson), cumin seeds (jeera), asafoetida (hing), whole dry red kashmiri chillies, bayleaf (tejpatta), turmeric powder (haldi), green chilli paste, chilli powder, salt, whisked curds (dahi) low-fat milk, besan (bengal gram flour)] | 5 mins | 17 mins | [Kadhi recipes from all across India, Pressure Cooker, Healthy Heart Dals & Kadhis, Lower Blood Pressure Subzis & Dals] | 4Makes 4 serving | NA | Give your regular kadhi a nutrient boost by adding sprouts to it. A traditional tempering gives the Sprouts Kadhi an appetising aroma, while ingredients like green chilli paste and spice powders give it an irresistible flavour. The sprouts not only contribute immense nutrients and fibre but also a variety of textures, which makes the kadhi more toothsome. A perfect addition to lunch or dinner, this Sprouts Kadhi is quite flavourful without using too much salt, making it ideal for those with high blood pressure. Serve with rotis and rice . | [Heat the oil in a pressure cooker, add the mustard seeds and cumin seeds., When the seeds crackle, add the asafoetida, red chillies and bayleaf and sauté on a medium flame for a few seconds., Add the mixed sprouts, 1½ cups of water, turmeric powder, green chilli paste, chilli powder and salt, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid. Keep aside., Combine the curds, besan and ½ cup of water in a deep bowl and mix well till no lumps remain., Add the curds-besan mixture to the prepared sprouts mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously., Serve hot.] | [Energy, 188 cal, Protein, 8.5 g, Carbohydrates, 16.9 g, Fiber, 1.6 g, Fat, 7.9 g, Cholesterol, 12 mg, Sodium, 217 mg] | sprouts-kadhi-22326r |
| rcp3094 | Sprouts Khichdi ( Baby and Toddler) | NA | NA | [mixed sprouts, rice (chawal), ghee, cumin seeds (jeera), asafoetida (hing), garlic (lehsun) paste, chopped onions, salt, curd (dahi)] | 5 mins | 14 mins | [Calcium Rich Rice, Khichdi and Biryani] | 1Makes 1 cup | NA | sprouts khichdi recipe for kids and toddlers | mixed sprouts khichdi for babies | healthy sprouts khichdi for toddlers | how to make sprouts khichdi for kids at home | with 19 amazing images. Sprouts Khichdi recipe for Kids and Toddlers is a nourishing combination rice and mixed sprouts. Healthy Sprouts Khichdi for Toddlers is a hassle-free recipe ready in just a few minutes in a pressure cooker. Learn How to Make Sprouts Khichdi for Kids at Home in a step-by-step manner. This yummy Mixed Sprouts Khichdi for Babies made by tempering cumin seeds in ghee in a pressure cooker. Once the seeds crackle, add asafoetida and garlic paste and sauté for a while. Follow it by the addition on finely chopped onions which also have to be sautéed for 30 seconds. Finally add the rice, mixed sprouts, water and salt and pressure cook for 3 whistles. A fast-growing baby needs super-foods like this to keep her charged! The combination of cereal (rice) and pulses (mixed sprouts) like in this recipe of Sprouts Khichdi recipe for Kids and Toddlers is one of the good quality vegetarian protein for your growing baby. If your baby enjoys this energy rich meal at lunch time, it will ensure that meal times are splatter-free, more enjoyable and more satisfying for both of you. Rice from Sprouts Khichdi recipe for Kids and Toddlers is also a good source of vitamin B1, a key nutrient required for energy metabolism in the body. The sprouts, on the other hand, also provide good amounts of calcium and phosphorus which help to strengthen your little one’s bones. Remember at this age the child needs all the nourishment to grow healthily. Sprouts in Mixed Sprouts Khichdi for Babies are also easy to digest as the process of sprouting causes reaction which makes them easily digestible. Just remember to mash the khichdi to the consistency your toddler loves it. Moreover Healthy Sprouts Khichdi for Toddlers quite a satiating meal. While the child will enjoy the textures and flavours in the dish, you will ask in the happiness of having fed her a nutritious meal! Fresh curd makes a perfect accompaniment for the Mixed Sprouts Khichdi for Babies. Enjoy sprouts khichdi recipe for kids and toddlers | mixed sprouts khichdi for babies | healthy sprouts khichdi for toddlers | how to make sprouts khichdi for kids at home | with step-by-step photos. | [To make sprouts khichdi recipe for kids and toddlers, heat the ghee in a pressure cooker and add the cumin seeds., When the seeds crackle, add the asafoetida and garlic paste and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 30 seconds., Add the rice and mixed sprouts and sauté on a medium flame for another 30 seconds, Add ¾ cup of water and salt, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid, Coarsely mash the khichdi using the back of a spoon., Serve the sprouts khichdi lukewarm with fresh curds.] | [Energy, 134 cal, Protein, 3.4 g, Carbohydrates, 24.9 g, Fiber, 1.2 g, Fat, 2.3 g, Cholesterol, 0 mg, Sodium, 3.4 mg] | sprouts-khichdi--baby-and-toddler-3094r |
| rcp4812 | Sprouts Misal | NA | NA | [mixed sprouts, cumin seeds (jeera), ginger-green chilli paste, cloves (laung / lavang) powder, cinnamon (dalchini) powder, sugar, oil, salt, curds (dahi), chopped onions, chopped tomatoes, chopped coriander (dhania)] | 10 mins | 5 mins | [Maharashtrian Bhaji, Stir-fry, Pan, Quick Sabzis, Indian Cancer Patients, PCOS, Sprouts] | 4Makes 4 servings | Maharashtrian | A recipe put together in minutes if sprouts are handy. . . . . . I have chosen this recipe as sprouting increases the calcium content of pulses and also aid digestion. Serve it with whole wheat bread or rice. | [Heat the oil, add the cumin seeds, ginger-green chilli paste and cook for 1 minute., Add the mixed sprouts, clove powder, cinnamon powder, sugar and salt and cook for 2 minutes., Serve the sprouts mixture topped with the curds, onions, tomatoes and coriander.] | [Energy, 196 cal, Protein, 10.9 g, Carbohydrates, 24.3 g, Fiber, 1.9 g, Fat, 4.9 g, Cholesterol, 8 mg, Sodium, 22.6 mg] | sprouts-misal-4812r |
| rcp33239 | Sprouts Misal, Protein Rich Recipes | Snacks | Veg | [boiled mixed sprouts, misal masala, oil, cumin seeds (jeera), ginger-green chilli paste, garlic (lehsun) paste, chopped onions, turmeric powder (haldi), chilli powder, salt, chopped tomatoes, chopped onions] | 15 mins | 15 mins | [Maharashtrian Dal, Varan / Amti / Kalvan, Evening Tea Snacks, Kadai Veg, Quick Snacks / Quick Starters, PCOS, Sprouts, High Protein Starters & Snacks] | 3Makes 3 servings | Maharashtrian | Bring the spirit of Maharashtra into your homes with this protein-laden Sprouts Misal. While many think that milk and milk products are the most important source of proteins, they are unaware of the power of sprouts, which give you a superb, more easily digestible protein boost. And this is undoubtedly one of the most interesting ways of consuming sprouts, tempered with cumin, and sautéed with spice pastes and powders including the flavourful misal masala! | [Heat the oil in a deep non-stick kadhai and add the cumin seeds., When the seeds crackle, add ginger-green chilli paste, garlic paste and onions and sauté on a medium flame for 2 minutes., Add the mixed sprouts, misal masala, turmeric powder, chilli powder, salt and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve immediately topped with tomatoes and onions] | [Energy, 157 cal, Protein, 7.4 g, Carbohydrates, 22.4 g, Fiber, 5.6 g, Fat, 4.2 g, Cholesterol, 0 mg, Sodium, 8.4 mg] | sprouts-misal-protein-rich-recipes-33239r |
| rcp31058 | Sprouts Pancakes | Snacks | NA | [sprouted moong (whole green gram), grated carrot, chopped spinach (palak), chopped fenugreek (methi), besan (bengal gram flour), turmeric powder (haldi), cumin seeds (jeera), ginger-green chilli paste, salt, oil] | 10 mins | 15 mins | [Iron Rich Indian Breakfast, Healthy Chilla recipes, Pancakes, Cancer Breakfast, Cancer Healthy, Cancer Lunch, High Fiber Breakfast, High Fiber Snacks] | 4Makes 4 pancakes | Indian | sprouts pancake recipe | sprouts chilla | sprouts and vegetables chilla | healthy Indian pancakes | with 26 amazing images. A thoughtful mélange of moong sprouts and veggies, this dish is not just easy to put together but also a real culinary and visual treat! Learn how to make sprouts pancake recipe | sprouts chilla | sprouts and vegetables chilla | healthy Indian pancakes | When you are bored of eating plain moong sprouts, turn to this delicacy. Moong sprouts contain a horde of nutrients like protein, iron, calcium , zinc, B vitamins, magnesium, phosphorus and potassium too. sprouts and vegetables chilla easily fits into the diet of weight-watchers and diabetics both. With good amounts of fibre being contributed, those with heart disease can also enjoy them. Well, the sprouts chilla recipe makes use of greens like spinach and methi, as they are most commonly consumed. However you can even use unusual greens like cauliflower greens, amaranth leaves etc. Tips to make sprouts pancake: 1. You can also use grated dudhi instead of carrots. 2. Grease the pan well to avoid it from sticking. 3. Sprouts pancakes tastes best when served hot. Enjoy how to make sprouts pancake recipe | sprouts chilla | sprouts and vegetables chilla | healthy Indian pancakes | with detailed step by step photos. | [To make sprouts pancakes, combine the moong sprouts and ½ cup of water and blend in a mixer to a smooth paste., Transfer the paste into a bowl and add the carrots, spinach fenugreek, besan, turmeric powder, cumin seeds, ginger-green chilli paste, salt and 1 tsp oil and mix well till no lumps remain., Add 2 tbsp of water and mix well., Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil., Pour a ladleful of batter and spread it evenly to make a 150 mm (6”) diameter circle and cook using ¼ tsp of oil, till it is golden brown in colour from both the sides., Repeat with the remaining batter to make 3 more pancakes., Serve the sprouts pancakes hot with green chutney.] | [Energy, 110 cal, Protein, 5.6 g, Carbohydrates, 14.2 g, Fiber, 4.3 g, Fat, 3.4 g, Cholesterol, 0 mg, Sodium, 15.7 mg] | sprouts-pancakes-31058r |
| rcp3583 | Sprouts Pulao | NA | Veg | [mixed sprouts, brown rice, coconut oil oil, bay leaf (tejpatta), clove (laung / lavang), cinnamon (dalchini), cumin seeds (jeera), ginger-green chilli paste, chopped onions, turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, salt, chopped coriander (dhania)] | 10 mins | 17 mins | [Punjabi Pulao | Punjabi Rice, Biryani, Pulaos, Indian Pressure Cooker, Pressure Cooker Indian Rice, Khichdi, Pulao, Quick Vegetarian Rice, khichdi Recipes, Magnesium Rich, Vitamin B1 Thiamine] | 4Makes 4 servings | Punjabi | sprouts pulao recipe | brown rice sprouts pulao | pressure cooked healthy sprouts pulao | with 20 amazing images. sprouts pulao recipe is a healthy Indian pulao cooked with just 1 tsp oil. Learn how to make sprouts pulao recipe | brown rice sprouts pulao | pressure cooked healthy sprouts pulao | A Indian rice delicacy, sprouts pulao makes a perfect main course on days when you find yourself a bit too busy to cook anything elaborate. To make sprouts pulao all you have to do is temper the brown rice and sprouts with just a spoonful of oil, and let them pressure cook together while you complete other chores. The whole spices give this sprouts pulao a fantastic aroma and flavour, which makes it unnecessary to prepare an elaborate accompaniment. Just a cup of chilled, low-fat raita is enough to round off this tasty one-pot meal of brown rice sprouts pulao. Moreover, sprouts are easier to digest and give you abundant calcium, iron and fibre, making this a really wholesome meal too. sprouts pulao is rich in magnesium, Vitamin B1, Phosphorus. Pro tips for brown rice sprouts pulao. 1. Use coconut oil for a healthier diet. 2. Note that 1/2 cup brown rice becomes 3/4th cup after soaking. 3 You can increase the sprouts by 1/2 a cup to get more fibre and nutrients. 4. Sprouts pulao is suitable for diabetics ( limited quantity) and heart patients. Enjoy sprouts pulao recipe | brown rice sprouts pulao | pressure cooked healthy sprouts pulao | with step by step photos. | [To make sprouts pulao, heat the oil in a pressure cooker, add the bayleaf, clove, cinnamon and cumin seeds and sauté on a medium flame for 30 seconds., Add the ginger-green chilli paste and onions and sauté on a medium flame for 2 minutes., Add the brown rice and mixed sprouts and sauté on a medium flame for 2 minutes., Add the turmeric powder, chilli powder, coriander-cumin seeds powder, salt and 1 1/2 cups of hot water, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Serve the brown rice sprouts pulao hot garnished with coriander.] | [Energy, 158 cal, Protein, 6.1 g, Carbohydrates, 28.7 g, Fiber, 1.7 g, Fat, 2.1 g, Cholesterol, 0 mg, Sodium, 6.8 mg] | sprouts-pulao-3583r |
| rcp37041 | Sprouts Pulao ( Low Cal) | NA | Veg | [boiled sprouted matki (moath beans), boiled sprouted moong (whole green gram), cooked brown rice, oil, cumin seeds (jeera), chopped onions, chopped garlic (lehsun), chopped ginger (adrak), turmeric powder (haldi), chilli powder, chopped tomatoes, chopped capsicum, pav bhaji masala, salt] | 20 mins | 15 mins | [Low Cal Rice Recipes, Quick Vegetarian Rice, khichdi Recipes, Senior Citizen, PCOS, Sprouts, Aids Hiv Diet, Pregnancy Rice, Khichdi & Pulao] | 4Makes 4 servings | NA | sprouts pulao recipe | mixed sprouts pulao | quick and easy sprouts pulao | healthy sprouts pulao | with 37 amazing images. sprouts pulao recipe | mixed sprouts pulao | quick and easy sprouts pulao | healthy sprouts pulao is a healthier rice delicacy using brown rice. Learn how to make mixed sprouts pulao. To make sprouts pulao, heat the oil in a non-stick broad pan and add the cumin seeds. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes, or till the onions turn translucent. Add the garlic, ginger, turmeric powder, chilli powder, tomatoes and a little water and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally. Add the capsicum, a little more water and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally. Add the pav bhaji masala, salt, matki sprouts and moong sprouts, mix well and cook for 2 to 3 minutes, while stirring continuously. Add the brown rice, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Serve immediately. Mildly spiced brown rice, to which sprouts and veggies have been added, is full of flavours with an eye appeal to please you. What gives this quick and easy sprouts pulao a perfect Indian touch is the use of pav bhaji masala, as usually added in Tava Pulao. Sprouting pulses leads to the production of enzyme called "amylase" which helps in enhancing the process of digestion. The pulses when combined with any other cereal like rice, as done in this recipe of mixed sprouts pulao, are a better source of protein than when consumed on their own. Healthy sprouts pulao has other benefits too! Sprouts are also a good source of fibre and other nutrients like protein, B vitamins, magnesium, phosphorus and iron. A small portion of this rice can be enjoyed by heart patients, diabetics and weight-watchers occasionally. Try and accompany it with a bowl of soup and salad to keep the carbs balanced. Tips for sprouts pulao. 1. The brown rice should be well cooked but mushy. 2. Prefer a broad or a deep non-stick pan so mixing is easy. 3. Pav bhaji masala can be replaced with garam masala or any biryani masala. Enjoy sprouts pulao recipe | mixed sprouts pulao | quick and easy sprouts pulao | healthy sprouts pulao | with step by step photos. | [Heat the oil in a non-stick broad pan and add the cumin seeds., When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes, or till the onions turn translucent., Add the garlic, ginger, turmeric powder, chilli powder, tomatoes and a little water and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally., Add the capsicum, a little more water and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally., Add the pav bhaji masala, salt, matki sprouts and moong sprouts, mix well and cook for 2 to 3 minutes, while stirring continuously., Add the brown rice, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Serve immediately.] | [Energy, 187 cal, Protein, 6.7 g, Carbohydrates, 34.6 g, Fiber, 3.3 g, Fat, 2.3 g, Cholesterol, 0 mg, Sodium, 8.4 mg] | sprouts-pulao--low-cal-37041r |
| rcp33467 | Sprouts Stir Fry, Mixed Sprouts Sabzi | Snacks | Vegan | [boiled mixed sprouts, oil, chopped ginger (adrak), chopped garlic (lehsun), green chilli paste, chopped tomatoes, black salt (sanchal), dried mango powder (amchur), chole masala, salt, chopped coriander (dhania)] | 20 mins | 5 mins | [Indian Party, Non-stick Pan, Non Stick Kadai Veg, Quick Snacks / Quick Starters, Low Carb Diet, Vegan, Sprouts] | 4Makes 4 servings | Indian | sprouts stir fry recipe | Indian style mixed sprouts sabzi | healthy sprouts vegetable sabji | with 33 amazing images. sprouts stir fry recipe | Indian style mixed sprouts sabzi | healthy sprouts vegetable sabji is super nutritious fare full of taste and flavour too. Learn how to make Indian style mixed sprouts sabzi. To make sprouts stir fry, heat the oil in a broad non-stick pan, add the ginger, garlic and green chilli paste and sauté on a medium flame for a few seconds. Add the tomatoes, black salt, dried mango powder, chole masala and 1 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the mixed sprouts and salt, mix well and cook on a medium flame for another minute. Add the coriander and mix well. Serve immediately. Indian style mixed sprouts sabzi, a spicy stir-fry version of the famous chana masala. The tanginess of tomatoes with a sprinkle of black salt, dried mango powder and chole masala all put together to make a truly delicious sabzi. All in all, a lot of good things in one package! You just need to remember to plan ahead and soak the beans overnight and sprout them well in advance. Sprouts are a good source of protein, fibre, calcium and iron. Iron and folic acid build hemoglobin and blood that is required to provide oxygen whereas protein and calcium are required for the growth, maintenance and wear and tear of muscles. All these nutrients in healthy sprouts vegetable sabji play an important role in keeping you energetic and physically fit. Diabetics, heart patients, weight-watchers and all healthy individuals can enjoy this sprouts stir fry as a snack in between meals or with a healthy soup as a light lunch. Alternatively, it can be a meal with our Indian staple phulka. Tips for sprouts stir fry. 1. The sprouts on boiling should be cooked and yet have maintained their crunch. Do not cook them till they turn soft. 2. Chole masala can be replaced with chana masala or pav bhaji masala. Enjoy sprouts stir fry recipe | Indian style mixed sprouts sabzi | healthy sprouts vegetable sabji | with step by step photos. | [To make sprouts stir fry, heat the oil in a broad non-stick pan, add the ginger, garlic and green chilli paste and sauté on a medium flame for a few seconds., Add the tomatoes, black salt, dried mango powder, chole masala and 1 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the mixed sprouts and salt, mix well and cook on a medium flame for another minute., Add the coriander and mix well., Serve the sprouts stir fry immediately.] | [Energy, 113 cal, Protein, 5.6 g, Carbohydrates, 15.4 g, Fiber, 4.7 g, Fat, 3.2 g, Cholesterol, 0 mg, Sodium, 10.5 mg] | sprouts-stir-fry-mixed-sprouts-sabzi-33467r |
| rcp31073 | Sprouts Tava Rice | NA | NA | [dry red chilli flakes (paprika), garlic (lehsun), oil, chopped onions, boiled mixed vegetables, blanched grated tomatoes, boiled sprouted moong (whole green gram), steamed long-grained rice (Basmati), salt] | | | [Indian Tawa] | 4Makes 4 servings | Indian | A luscious recipe pepped up by red chilli flakes and garlic. While grinding in a mixer might be a quick-fix, pounding the duo using a mortar and pestle gives it a special touch! | [Pound the red chilli flakes and garlic in a mortar-pestle to a paste. Keep aside., Heat the oil on a non-stick tava (griddle), add the onions and sauté for 2 minutes., Add the red chilli-garlic paste and sauté for a minute. While stirring continuously., Add the mixed vegetables, tomatoes and moong sprouts and sauté over a medium flame for another 2 minutes. While stirring continuously., Add the rice and salt and mix gently. Serve hot.] | [Not Given] | sprouts-tava-rice-31073r |
| rcp35023 | Sprouts Tikki, Healthy- Starter Sprouts Tikki Recipe | Snacks | NA | [sprouted moong (whole green gram), chopped coriander (dhania), chopped mint leaves (phudina), besan (bengal gram flour), salt, asafoetida (hing), green chilli paste, oil] | 10 mins | 15 mins | [Punjabi Swadisht Nashta, Quick Evening Snacks, Indian Snacks for Entertaining, Low Calorie Indian Snacks, Evening Tea Snacks, Tikki Recipes, Collection of Tikki, High Tea Party] | 6Makes 6 tikkis | Punjabi | sprouts tikki recipe | protein rich moong sprouts tikki | healthy sprouts cutlet | with 19 amazing images. protein rich moong sprouts tikki is a healthy and delicious evening snack that you can binge eat without having to worry about the calories. Learn how to make sprouts tikki recipe | protein rich moong sprouts tikki | healthy sprouts cutlet | Moong sprouts are a protein boost. Sprouted moong is beneficial in relieving the symptoms of anaemia by building haemoglobin levels due to its high iron count. The fiber from sprouted moong has also been linked to lower LDL cholesterol (bad cholesterol) levels, thus decreasing the risk of heart diseases, help to maintain high blood pressure. The healthy sprouts cutlet recipe is a healthy, tasty and diabetic friendly cutlet and has a natural protein source for the vegetarians. Serve these fibre-rich Sprouts Tikkis hot and crisp, as light evening snack along with a cup of Masala tea. Tips to make sprouts tikki: 1. Instead of oil you can use olive oil to cook the tikki. 2. Cook the tikkis on medium flame so that they get cooked evenly from inside also. 3. You can also add finely chopped onion for the crunch. Enjoy sprouts tikki recipe | protein rich moong sprouts tikki | healthy sprouts cutlet | with detailed step by step photos. | [To make sprouts tikki, blend the sprouted moong along with 2 tbsp water in a mixer to a smooth paste., Transfer it to a bowl, add the coriander, mint leaves, besan, salt, asafoetida and green chilli paste and mix well., Divide the mixture into 6 equal portions and roll out each portion into 50 mm. (2”) round flat thin tikkis., Heat a non-stick tava (griddle), and cook each tikki, using 1/8 tsp oil, till they turn golden brown in colour from both the sides., Serve the sprouts tikki immediately with green chutney.] | [Energy, 54 cal, Protein, 3.2 g, Carbohydrates, 7.7 g, Fiber, 2.4 g, Fat, 1.1 g, Cholesterol, 0 mg, Sodium, 5.9 mg] | sprouts-tikki-healthy--starter-sprouts-tikki-recipe-35023r |
| rcp5666 | Sprouts Toast, Indian Mixed Sprouts Toast | BreakFast | NA | [boiled mixed sprouts, chilli powder, chaat masala, cumin seeds (jeera) powder, lemon juice, salt, whole wheat bread, butter, iceberg lettuce, grated carrot] | 15 mins | 0 mins | [Low Calorie Indian Snacks, Indian Toast recipes, Baked, Oven, Kids After School, Protein rich food for kids, Healthy Indian Breakfast] | 8Makes 8 open toasts | Indian | sprouts toast recipe | mixed sprouts toast | healthy Indian sprouts toast | with 28 amazing photos. sprouts toast recipe | mixed sprouts toast | healthy Indian sprouts toast has the goodness of sprouts to be enjoyed at snack time. Learn how to make mixed sprouts toast. To make sprouts toast, combine all the ingredients in a deep bowl and mash lightly using the back of a spoon. Divide the mixture into 8 equal portions and keep aside. Cut each whole wheat bread slice into a round of 50 mm. (2”) using a cookie cutter. Apply ¼ tsp of butter on each bread roundel, arrange them on a baking tray with the buttered side facing upwards and bake in a pre-heated oven at 180°c (360°f) for 8 to 10 minutes or till crisp. Place a toasted bread roundel on a clean, flat surface, put a small piece of lettuce, a portion of the stuffing and 1 tbsp of carrots evenly over it. Repeat step 3 to make 7 more open toasts. Serve immediately. The mixed sprouts toast looks very appealing with its dainty disc-like shape and appetizing toppings. Mixed sprouts perked up with chaat masala and other spice powders emerges as a real chatpata topping for whole wheat bread. To make it a tad healthier, try multigrain bread. Healthy Indian sprouts toast is a wiser pick than cheese laden sandwiches made with white bread. The abundance of protein, fibre, vitamins and antioxidants from sprouts makes it all the more desirable. We have used a small quantity of butter to get the necessary crispiness when baked. Also bread has some carbs, so do not go overboard with these toasts. Moderation is the key here too! Tips for sprouts toast. 1. You can use of almond bread to make sprouts toast and avoid making roundels. 2. Check if your mixed sprouts are cooked while being boiled for 5 to 7 minutes. 3. If you are using roundels then you need only 4 tbsp grated carrot but if you are using whole toast then use 8 tbsp grated carrot. Enjoy sprouts toast recipe | mixed sprouts toast | healthy Indian sprouts toast | with step by step photos. | [Combine all the ingredients in a deep bowl and mash lightly using the back of a spoon., Divide the mixture into 8 equal portions and keep aside., To make the sprouts toast, cut each whole wheat bread slice into a round of 50 mm. (2”) using a cookie cutter., Apply ¼ tsp of butter on each bread roundel, arrange them on a baking tray with the buttered side facing upwards and bake in a pre-heated oven at 180°c (360°f) for 8 to 10 minutes or till crisp., Place a toasted bread roundel on a clean, flat surface, put a small piece of lettuce, a portion of the stuffing and 1 tbsp of carrots evenly over it., Repeat step 3 to make 7 more toasts., Serve the sprouts toast immediately.] | [Energy, 79 cal, Protein, 3.2 g, Carbohydrates, 14.1 g, Fiber, 1.5 g, Fat, 1.1 g, Cholesterol, 1.9 mg, Sodium, 10.8 mg] | sprouts-toast-indian-mixed-sprouts-toast-5666r |
| rcp2957 | Sprouts, Spring Onion and Tomato Salad | NA | NA | [boiled mixed sprouts, sliced spring onions, tomato cubes, chopped coriander (dhania), lemon juice, chaat masala, black salt (sanchal), salt] | 10 mins | 0 mins | [Gujarati Kachumber / Chutneys / Achar, Indian Salads with dressing, Wholesome Salads (Salads that make a meal), Healthy Indian Acidity recipes, Pregnancy Salads, Pregnancy First Trimester Indian, Acidity Salads] | 4Makes 4 servings | Gujarati | sprouts spring onion and tomato salad recipe | Indian mixed sprouts tomato salad | healthy mixed sprouts vegetable salad | mixed sprouts salad for weight loss | with 29 amazing images. sprouts spring onion and tomato salad recipe | Indian mixed sprouts tomato salad | healthy mixed sprouts vegetable salad | mixed sprouts salad for weight loss is a wholesome and satiating salad. Learn how to make healthy mixed sprouts vegetable salad. To make sprouts spring onion and tomato salad, combine all the ingredients, except the dressing, in a deep bowl and toss well. Refrigerate for at least 1 hour. Just before serving, pour the dressing over the salad and toss well. Serve immediately. Quick, easy and tasty too – what a combination! The best part is that this Indian mixed sprouts tomato salad has as much nutritional appeal too, making it a must-have in the preconception period and first trimester of pregnancy. Tangy and crunchy, healthy mixed sprouts vegetable salad is an excellent source of folic acid, iron and protein. The lemony dressing adds to the goodness with an ample dose of vitamin C, especially if it is prepared just before serving. The onions and tomatoes exhibit anti-inflammatory benefits too because of the presence of antioxidants like quercetin and lycopene. With 7 g of protein and 5.7 g of fibre per serving, this mixed sprouts salad for weight loss is a wise indulgence for heart patients and diabetics too. The sprouts help manage blood sugar levels. The fibre in it is beneficial for a healthy digestive system too. It helps to prevent constipation. It will keep you full for long hours and thus you can have this salad as a mind morning or mid evening snack too! Tips for sprouts spring onion and tomato salad. 1. Boiled mixed sprouts can be refrigerated. They stay fresh for two days. 2. Always add little salt while boiling sprouts as they absorb salt well at this stage. 3. Boil the sprouts till they are cooked, but yet crunchy. That is the perfect texture needed for most sprouts based salads. 4. Spring onions can be replaced with onions and fresh coriander. 5. If you wish to carry this salad to work, pack the salad and the dressing in separate air-tight containers and mix and toss just before eating. Enjoy sprouts spring onion and tomato salad recipe | Indian mixed sprouts tomato salad | healthy mixed sprouts vegetable salad | mixed sprouts salad for weight loss | with step by step photos. | [To make sprouts, spring onion and tomato salad, combine all the ingredients, except the dressing, in a deep bowl and toss well., Refrigerate for at least 1 hour., Just before serving, pour the dressing over the salad and toss well., Serve the sprouts, spring onion and tomato salad immediately.] | [Energy, 117 cal, Protein, 7 g, Carbohydrates, 20.2 g, Fiber, 5.7 g, Fat, 0.9 g, Cholesterol, 0 mg, Sodium, 78.4 mg] | sprouts-spring-onion-and-tomato-salad-2957r |
| rcp42790 | Star Anise Tea, Indian Home Remedy for Cold and Cough | NA | NA | [star anise (chakri phool), cinnamon (dalchini)] | 1 mins | 15 mins | [Indian Drinks / Sharbats, Tea, Chai, Home Remedies Common Cold & Cough, Indian Home Remedies Fever, Recipes for Increasing immunity] | 2Makes 2 small cups | Indian | star anise tea recipe | cinnamon star anise tea | Star anise tea for cold and cough | star anise tea for weight loss | with 7 amazing images. Star anise tea is a home remedy from our kitchens. With cinnamon as its second major ingredient, this cinnamon star anise tea is a true health booster. Learn how to make Star anise tea for cold and cough. Star anise is usually a part of spice powder for biryanis and pulao. But it has more medicinal purpose above it. Star anise tea has been known as a great remedy against cold, cough and flu. The main highlighting compounds of star anise are its antioxidants - quercetin and shikimic acid. They help fight the virus and bacteria by improving our immune system. Cinnamon added along with star anise is known for its weight loss property. Pair both these ingredients with water and boil them for at least 10 minutes so that their compounds dissolve in the water. Sip on that hot star anise tea for weight loss after straining. Hot water does wonders for weight loss and to soothe the throat in case of cough and cold. Diabetics, cancer patients, hypertensives and heart patients can all benefit from this cinnamon star anise tea. These antioxidants also help ward of free radicals in the body and thus prevent the onset of cancer. Enjoy star anise tea recipe | cinnamon star anise tea | Star anise tea for cold and cough | star anise tea for weight loss | with step by step photos. | [To make star anise tea, boil 2 cups of water in a saucepan and add star anise and cinnamon to it., Boil for about 10 minutes, cover with a lid and let it steep for 3 minutes., Strain the star anise tea and serve.] | [Energy, 0 cal, Protein, 0 g, Carbohydrates, 0 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | star-anise-tea-indian-home-remedy-for-cold-and-cough-42790r |
| rcp325 | Steamed Chinese Bread Buns | NA | NA | [plain flour (maida), milk, dry yeast, sugar] | 60 mins | 15 mins | [Chinese Accompaniments, Advanced Recipes, Steam, Chinese Party, Advanced Breads] | 8Makes 8 bread buns | Chinese | The Chinese have a taste for warm, milky buns. Don’t we all? Well, the difference is that those soft and succulent buns are steamed and not baked! A spongy dough of plain flour and milk is cooked in a steamer and enjoyed warm, usually sandwiched with pickled vegetables. Although some people like to make batches of these Steamed Chinese Bread Buns and freeze them for anytime use, the fact is that these milky buns taste best when had fresh off the steamer! So, that’s way we would recommend you to relish it too, with a cup of hot tea to accompany it. | [Combine the dry yeast, sugar and 2 tbsp of warm water in a bowl and mix gently. Cover with a lid and keep aside for 10 minutes., Combine the plain flour and yeast-water mixture and knead very well into a soft dough using warm milk. Refer handy tip., Cover with a lid and keep aside for 1 hour., Dust some plain flour on a rolling board and knead the dough on it very well for 2 minutes., Roll the dough into a 200 mm. (8”) long cylindrical roll., Cut the dough vertically into 2 equal portions using a sharp knife., Cut each portion into 4 equal pieces of 50 mm. (2”) each to get 8 pieces in all., Roll each piece into a round ball on a dusted rolling board., Place them on a baking tray, cover with a damp muslin cloth and keep aside for 1 hour to rise., Place 4 pieces on an individual butter paper and steam in a steamer for 15 minutes. Switch off the flame and leave them in the steamer with the lid closed for 5 minutes., Peel off the butter paper from each bread bun as soon as you open the lid of the steamer and remove the buns., Repeat step 10 and 11 to steam 4 more pieces in 1 more batch., Serve immediately., At step 2, add the warm milk gradually to make a soft dough as the milk may vary depending on the quality of the plain flour.] | [Energy, 99 cal, Protein, 3.1 g, Carbohydrates, 17.4 g, Fiber, 0.1 g, Fat, 1.4 g, Cholesterol, 3 mg, Sodium, 5.5 mg] | steamed-chinese-bread-buns-325r |
| rcp7600 | Steamed Corn with Tomato Salsa | Snacks | NA | [boiled sweet corn kernels (makai ke dane), tomatoes, salt] | 15 mins | 10 mins | [Quick Snacks / Quick Starters, Quick Indian Dips, Gravies & Sauces, Healthy Foods for Kids, Quick Indian recipes for Kids, Kids After School, Snack Recipes for Kids, Kids Weight Loss] | 4Makes 4 servings | Indian | Steamed corn goes well with a variety of toppings that children are partial to, such as tomato salsa, chaat masala, cheese etc. | [Toss the steaming corn kernels with the salsa and salt and serve immediately., Toss the steaming corn with chaat masala, lemon juice and salt., Toss the steaming corn with freshly squeezed lemon juice, salt and pepper., Toss the steaming corn with grated cheese, finely chopped green chillies and salt.] | [Energy, 197 cal, Protein, 8.3 gm, Carbohydrates, 40.2 gm, Fat, 2.8 gm, Calcium, 119.4 mg, Fibre, 4.4 gm] | steamed-corn-with-tomato-salsa-7600r |
| rcp4762 | Steamed Curry Rice | NA | Veg | [steamed rice (chawal), garlic (lahsun) paste, red chilli paste, coconut milk, french beans , diagonally cut, green peas , boiled, baby corn , sliced, chopped fresh basil, lemon rind, banana leaf, olive oil, salt] | 15 mins | 15 mins | [One Dish Vegetarian Meals, Traditional Indian Rice Recipes, Quick South Indian, Maharashtrian Rice Recipes, Steam, Steamer] | 4Makes 4 servings | Maharashtrian | The fragrance of basil, tartness of lemon and soothing coconut milk flavors all go into to making this recipe a super success. Infused with Thai flavors, the rice is mixed with red Thai curry ingredients and cooked first, before being sealed inside a banana leaf and steamed once again. Delicious! | [Heat the olive oil, add the garlic paste and red chilli paste and cook for 3 to 4 minutes., Add the coconut milk, all the boiled vegetables, basil, lemon rind and salt and bring the coconut milk to a boil., Add the rice and mix well., Turn this flavoured rice onto the centre of a banana leaf (kitchen foil can be used as substitute)., Fold the leaf into a square packet and steam in a steamer till done.] | [Not Given] | steamed-curry-rice-4762r |
| rcp4064 | Steamed Palak Pakoda Kadhi | NA | NA | [blanched and chopped spinach, besan (bengal gram flour), chilli powder, cumin seeds (jeera), baking soda, oil, salt, low-fat curds (dahi), besan (bengal gram flour), oil, cumin seeds (jeera), asafoetida (hing), curry leaves (kadi patta), sliced onions, chopped garlic (lehsun), turmeric powder (haldi), green chilli paste, salt] | 15 mins | 15 mins | [Kadhi recipes from all across India, Steam, Boiled Indian recipes, Steamer, Non-stick Pan, Low Calorie Dals, Kadhis] | 4Makes 4 servings | Indian | The palak pakodas in this recipe are steamed in a steamer and not deep-fried. The curd and besan combination makes the kadhi a rich source of protein and calcium too. Just by not deep-frying the pakodas, reducing the use of fat and by replacing full-fat curds with low-fat curds, the calorie count has reduced from 216 kcal to 96 kcal per serving and fat from 15.4 gm to 3.5 gm per serving. Teams up well with hot rice and rotis as well. | [Combine all the ingredients in a deep bowl and knead into a soft dough without using any water., Divide the dough into 8 equal portions and shape each portion into a round ball., Arrange the pakodas on a sieve and steam in a steamer for 7 to 8 minutes. Keep aside., Combine the curds, besan and 1 cup of water in a deep bowl, mix well and keep aside., Heat the oil in a deep non-stick pan and add the cumin seeds., When the seeds crackle, add the asafoetida, curry leaves, onions and garlic and sauté on a medium flame for 2 minutes., Add the turmeric powder, green chilli paste, curds-besan mixture and salt, mix well and cook on a medium flame for 4 minutes, while stirring conntinuously., Just before serving reheat the kadhi, add the palak pakodas to it, mix well and cook on a medium flame for 1 to 2 minutes., Serve immediately.] | [Energy, 118 cal, Protein, 6.2 g, Carbohydrates, 14.9 g, Fiber, 3.6 g, Fat, 3.8 g, Cholesterol, 0 mg, Sodium, 57.1 mg] | steamed-palak-pakoda-kadhi-4064r |
| rcp34731 | Steamed Paneer Dumplings with Spicy Sauce ( Healthy Starter Recipe ) | Snacks | NA | [vinegar, tomato ketchup, red chilli paste, sugar, grated low-fat paneer (cottage cheese), chopped and boiled mixed vegetables carrots green peas, french beans, chopped dill leaves, semolina (rava), quick cooking rolled oats, chopped green chillies, baking powder, powdered sugar, salt, carrot] | 20 mins | 7 mins | [Paneer Based Snacks, Low Calorie Indian Snacks, Steam, Steamer, Quick Snacks / Quick Starters, Low Calorie Indian Snacks & Starters] | 8Makes 8 dumplings | Indian | Have you ever imagined steaming paneer?! in this innovative recipe, a collection of vegetables and dill leaves add colour to the dumplings, while oats and semolina add the crunch. The temptation multiplies when complemented by the spicy sauce. | [Combine all the ingredients in a broad non-stick pan and mix well., Bring to boil, while stirring continuously and keep aside to cool., Combine all the ingredients in a bowl and mix well. Divide the mixture into 8 equal portions and roll out each portion into small round balls., Steam the balls in a steamer for 5 to 7 minutes., Cool slightly, pierce each dumpling on a carrot stick and serve immediately with the spicy sauce] | [Energy, 63 cal, Protein, 1.8 g, Carbohydrates, 13.6 g, Fiber, 4.6 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 60.7 mg] | steamed-paneer-dumplings-with-spicy-sauce--healthy-starter-recipe--34731r |
| rcp42823 | Stewed Cinnamon Apples with Peanut Dessert, Indian Style | BreakFast | Veg | [chopped green apple, coconut oil, cinnamon (dalchini) powder, peanut butter] | 3 mins | 5 mins | [American Breakfast, American Ice - Creams & Deserts, Easy Indian Veg, Quick breakfast, Fruit Based Indian Desserts, Desserts for Entertaining, Quick Breakfast Indian] | 2Makes 2 servings | Indian | Stewed cinnamon apples with peanut butter dessert | healthy Indian cinnamon apples with peanut butter dessert | quick and easy dessert for weight loss | with 8 amazing images. Stewed cinnamon apples with peanut butter dessert | healthy Indian cinnamon apples with peanut butter dessert | quick and easy dessert for weight loss is a healthy dessert which is a substitute to calorie laden sweets. Learn how to make healthy Indian cinnamon apples with peanut butter dessert. To make stewed cinnamon apples with peanut butter dessert, heat the coconut oil in a non stick pan, add the green apples and cinnamon powder and cook on a medium flame for 3 to 4 minutes or till the apples soften. Remove from the flame and transfer it into a bowl. Top the stewed cinnamon apples with peanut butter dessert with homemade peanut butter and serve hot. Stewed cinnamon apples with peanut butter dessert is a quick and healthy Indian dessert with zero sugar or honey used. So it is devoid of unnecessary calories. Coconut oil and peanut butter being rich in medium chain triglyceride (MCT) further add healthy fats which helps to give a feeling of satiety and avoid binge eating. We recommend you try making peanut butter at home to ensure it has no added sugar and preservatives. We have used the magical dalchini to sweeten this healthy Indian cinnamon apples with peanut butter dessert. Cinnamon with its antioxidant power also has the ability to reduce inflammation in the body and thus reduce the risk of various chronic diseases like heart disease, diabetes, cancer etc. This quick and easy dessert for weight loss can also be enjoyed by diabetics and heart patients as apples are low in glycemic index along with being rich in fibre. This helps to maintain blood sugar levels and blood cholesterol levels along with helping in weight loss. Tips for stewed cinnamon apples with peanut butter dessert. 1. You can use green or red varieties of apples for this recipe. We have used green apples as they are slightly sweeter than the red variety. 2. Prefer to use a broad non-stick pan so the apples can be cooked easily and they brown evenly. 3. We haven’t peeled the apples as much of the fibre lies just beneath the skin. So wash them well before use. Enjoy Stewed cinnamon apples with peanut butter dessert | healthy Indian cinnamon apples with peanut butter dessert | quick and easy dessert for weight loss | with step by step photos. | [Heat the coconut oil in a non stick pan, add the green apples and cinnamon powder and cook on a medium flame for 3 to 4 minutes or till the apples soften., Remove from the flame and transfer it into a bowl., Top the stewed cinnamon apples with peanut butter dessert with homemade peanut butter and serve hot.] | [Not Given] | stewed-cinnamon-apples-with-peanut-dessert-indian-style-42823r |
| rcp8690 | Stewed Fruit | NA | NA | [sliced fruits, lemon juice] | 5 mins. | 5 to 7 mins. | [Low Cal Sweets / Desserts, Low Calorie Indian Sweets, Desserts] | 4Serves 4. | Indian | A recipe that is versatile and is used in many low cal delicacies. To save on time, you can make fresh stewed fruits well in advance and refrigerate them. You can make a healthy sweet using only a single stewed fruit like peaches in Crunchy Peach Custard, page 59, or use a blend of fruits with other flavours like chocolate as in Banana Pancakes with Chocolate Sauce, page 91. | [Peel the fruit and keep aside., Heat ¾ cup of water and the lemon juice in a non-stick pan., Add the fruit and cook until soft., Cool and use as required.] | [Energy, 48 cal, Protein, 0.5 g, Carbohydrates, 11.2 g, Fiber, 2 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 11.9 mg] | stewed-fruit-8690r |
| rcp1791 | Stewed Green Tomatoes | NA | NA | [green tomatoes, thickly sliced, onions, chopped, dry red chilli flakes (paprika), curry powder, brown sugar, butter, salt, chopped parsley] | 5 minutes. | 15 minutes. | [French Side Dishes (Entreé), Main Course, Stir-fry, Quick Sabzis, Quick Stir-Fries] | 4Serves 4. | French | Green tomatoes cooked with paprika, curry powder and brown sugar. | [Heat the butter in a pan and saute the onion pieces till they turn translucent., Add the green tomatoes, paprika, curry powder, brown sugar and salt and stir fry for some time., Then add 1 tablespoon of water, lower the flame and cook for about 7 minutes., Serve hot garnished with chopped parsley.] | [Not Given] | stewed-green-tomatoes-1791r |
| rcp1625 | Stewed Mushroom Rice | NA | NA | [sliced mushrooms (khumbh), steamed rice (chawal), butter, chopped garlic (lehsun), sliced onions, chopped green chillies, plain flour (maida), milk, fresh cream, salt freshly ground black pepper (kalimirch) to taste] | 20 mins | 14 mins | [International Favourites, Western Party, Non-stick Pan] | 4Makes 4 servings | NA | Stewed Mushroom Rice is sure to satiate your tummy and your taste buds, with its rich texture and flavour. Here, the mushrooms are sautéed with onions and green chillies and cooked with flour and milk to create a white sauce like mixture, which mingles well with steamed rice to form a lusciously textured rice that nobody can resist! Just make sure you serve it hot, to enjoy the ideal texture. A bowl of hot Masoor Dal and Paneer Soup and Parsley and Garlic Loaf will complement the Stewed Mushroom Rice and give a complete meal experience. | [Heat the butter in a deep non-stick pan, add the garlic and sauté on a medium flame for 30 seconds., Add the onions and green chillies and sauté on a medium flame for 2 minutes., Add the mushrooms and plain flour, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the milk and salt, mix well and cook on a medium flame for 6 minutes, while stirring occasionally., Add the fresh cream, pepper and rice, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve hot.] | [Energy, 287 cal, Protein, 6.8 g, Carbohydrates, 13.4 g, Fiber, 0.7 g, Fat, 20.6 g, Cholesterol, 0 mg, Vitamin A, 563 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.3 mg, Vitamin B3, 2.3 mg, Vitamin C, 4.5 mg, Folic Acid, 17.8 mcg, Calcium, 255.5 mg, Iron, 1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 103 mg, Potassium, 318.3 mg, Zinc, 0.5 mg] | stewed-mushroom-rice-1625r |
| rcp22767 | Stewed Rice | NA | Veg | [chinese rice, blached cauliflower florets, blanched and diagonally cut babycorn, sliced capsicum, blanched and diagonally cut carrots, chopped spring onions whites greens, oil, milk, clear vegetable stock, cornflour, sugar, salt] | 15 mins | 7 mins | [Chinese Rice Dishes, International Favourites, Quick South Indian, Maharashtrian Rice Recipes, Chinese Party, Quick Vegetarian Rice, khichdi Recipes] | 4Makes 4 servings | Maharashtrian | This Stewed Rice is very unique in that it does not use any spices or sauces. Yet, it is amazingly flavourful and aromatic, all thanks to the magic of the vegetables used. Veggies like capsicum and spring onions have their own innate flavour, which get easily transferred to the food they are cooked in, and that property comes across very beautifully in this recipe. Other veggies like cauliflower, carrots and baby corn add colour and texture to this bowlful of rice, which is soothingly cooked in milk and vegetable sauce. You are sure to fall in love with this elegant dish, studded beautifully with colourful veggies! | [Combine the cornflour and 2 tbsp water in a bowl and mix well. Keep aside., Heat the oil in a wok over a high flame, add the capsicum and spring onion whites and greens and cook on a high flame for 1 minute., Add the cauliflower, baby corn, capsicum, carrots and sauté on a high flame for 3 to 4 minutes., Add the milk, vegetable stock and cornflour-water mixture, mix well and cook on a high flame for 1 minute, while stirring continuously., Add the rice, sugar and salt, mix well and cook on a high flame for 1 minute, while stirring occasionally., Serve hot.] | [Not Given] | stewed-rice-22767r |
| rcp4151 | Stir Fried Cabbage with Schezuan Peppers | NA | Veg | [cabbage cubes, Schezuan peppercorns (tirphal), chopped ginger, whole dry kashmiri red chillies,, Schezuan sauce, white wine, sugar, cornflour mixed with ½ cup water, oil, salt] | 10 mins. | 15 mins. | [Chinese Stir Fry Vegetables, Chinese Vegetable, Indian Stir Fry, Stir-fry, Chinese Party, Kadai Veg, Quick Stir-Fries] | 4Serves 4. | Indian | Schezuan peppercorns are known as Tirphal in Marathi and can be found at local baniya shops. It is used extensively in Goan cooking and along the Southern coast. They are also used in Chinese cooking and in this dish, they add more flavour to cabbage which is otherwise a bland vegetable. | [Heat the oil in a wok or a frying pan, add the Schezuan peppercorns, ginger and dry red chillies and stir fry for a few seconds., Add the cabbage and 1¾ cups of water and allow it to cook till the cabbage is tender and the water evaporates., Add the wine and cook on a high flame for a few seconds., Add the Schezuan sauce, sugar and salt and allow it to come to a boil., Add the cornflour paste and cook till the sauce thickens., Serve immediately.] | [Not Given] | stir-fried-cabbage-with-schezuan-peppers-4151r |
| rcp1789 | Stir Fried French Beans with Kalonji | Lunch | NA | [diagonally cut and par-boiled french beans, nigella seeds (kalonji), butter, salt] | 10 mins | 4 mins | [French Side Dishes (Entreé), Sabzis, Curries, Quick Sabzis, Saute, Low Carb Diet, Low Carb Indian Lunch] | 3Makes 3 servings | Indian | The simplicity of this dish makes you wonder in amazement at the power of kalonji! What a spice, really! No fuss, no delay. All it takes is a few minutes to toss the French beans and onion seeds in butter, and voila, you have a treat that you just cannot have enough of. It is however important to serve the Stir-Fried French Beans with Kalonji immediately on preparation when the seeds are still bursting with flavour and the beans retain their juicy crunchiness.. Serves as a good side dish with any main course, be it Indian , American Chinese or Italian . | [Heat the butter in a broad non-stick pan, add the nigella seeds and sauté on a medium flame for few seconds., Add the french beans and salt and sauté on a medium flame for 3 minutes, while stirring occasionally., Serve immediately.] | [Energy, 45 cal, Protein, 1 g, Carbohydrates, 2.7 g, Fiber, 1.1 g, Fat, 3.3 g, Cholesterol, 10 mg, Sodium, 35.6 mg] | stir-fried-french-beans-with-kalonji-1789r |
| rcp1788 | Stir Fried Mixed Vegetables in Butter | NA | NA | [diagonally cut and blanched carrot, diagonally cut and blanched french beans, diagonally cut zucchini, mushroom (khumbh), butter, chopped garlic (lehsun), salt] | 15 mins | 3 mins | [American Main Dish, Quick Sabzis, International Curries, Stir-fry, Non-stick Pan] | 1Makes 1 servings | American | You can’t find a stir-fry that is easier or tastier than this! An interesting combination of veggies and mushrooms, when sautéed with garlic in butter, gets a fabulous texture and absolutely mind-blowing flavour. When you taste this Stir-Fried Mixed Vegetables in Butter, you will find it hard to believe that no spices or seasonings except salt are used to flavour this dish. So yummy, it will make you drool! Roman Style Pumpkin Soup and Parsley and Garlic Loaf make a fitting accompaniment to Stir Fried Mixed Vegetables in Butter and a satiating mini meal. | [Heat the butter in a broad non-stick pan, add the garlic and sauté on a high flame for 30 seconds., Add the mushroom sand zucchini and sauté on a high flame for 1 minute., Add the french beans, carrot and salt and sauté on a high flame for 1 minute., Serve immediately.] | [Energy, 160 cal, Protein, 3.5 g, Carbohydrates, 14.5 g, Fiber, 5.4 g, Fat, 10.2 g, Cholesterol, 30 mg, Sodium, 133.2 mg] | stir-fried-mixed-vegetables-in-butter-1788r |
| rcp2904 | Stir Fried Mushrooms | Snacks | Veg | [sliced mushrooms (khumbh), oil, sliced onions, dried oregano, sliced tomatoes, salt freshly ground black pepper (kalimirch), tabasco sauce] | 10 mins | 4 mins | [Quick Evening Snacks, Indian snacks with little planning, Saute, Kadai Veg, Quick Snacks / Quick Starters] | 2Makes 2 servings | Indian | Mushrooms stir-fried with onions, tomatoes and oregano to prepare this hot starter almost instantly. Serve this mixture with pieces of pita bread or topped on French bread. | [Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the mushrooms and salt and sauté on a medium flame for 2 minutes., Add the tomatoes, oregano and pepper, mix well and cook on a medium flame for 1 minute., Finally add tobasco sauce and mix gently., Serve immediately.] | [Energy, 74 cal, Protein, 1.8 g, Carbohydrates, 5.7 g, Fiber, 1.4 g, Fat, 5.3 g, Cholesterol, 0 mg, Vitamin A, 146.8 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.3 mg, Vitamin B3, 2.8 mg, Vitamin C, 11.7 mg, Folic Acid, 23.1 mcg, Calcium, 24.2 mg, Iron, 1.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 6.9 mg, Potassium, 298.2 mg, Zinc, 0.5 mg] | stir-fried-mushrooms-2904r |
| rcp40576 | Stir Fried Rice in Honey Chilli Sauce | Dinner | Veg | [Chinese rice, honey chilli sauce, oil, chopped garlic (lehsun), chopped ginger (adrak), sliced spring onions whites, diagonally cut zucchini, boiled sweet corn kernels (makai ke dane), blanched broccoli florets, chilli-garlic sauce, paneer (cottage cheese) cubes, salt, chopped spring onion greens, deep-fried onions] | 20 mins | 5 mins | [Chinese Stir Fry Vegetables, Dinner, Indian Stir Fry, Stir-fry, Non-stick Pan, Indian style Chinese dinner] | 2Makes 2 servings | Indian | Stir-fries despite their characteristic crispness and vibrancy can get a bit boring if you keep preparing it the same way. As an exciting alternative to the usual Schezuan or soya sauce based stir-fries, try this sweet and spicy Stir-Fried Rice in Honey Chilli Sauce. It is sumptuous, and very appealing to the taste buds. It has an amazing range of textures, thanks to the combination of veggies like spring onions, zucchini, broccoli and cottage cheese. A garnish of deep-fried onions peps up the dish even further, making it totally irresistible. You can also try other recipes like Stir-Fry Italian Rice or Thai Green Stir-fry Rice . | [Heat the oil in a wok or a broad non-stick pan, add the garlic and ginger and sauté on a high flame for 30 seconds., Add the spring onion whites and sauté on a high flame for 30 seconds., Add the zucchini and sauté on a high flame for 1 minute., Add the sweet corn kernels and broccoli and sauté on a high flame for 1 more minute., Add the honey chilli sauce, chilli-garlic sauce, chinese rice, paneer and salt, toss gently and cook on a high flame for 2 minutes, while tossing occasionally., Serve immediately topped with spring onion greens and deep-fried onions.] | [Energy, 650 cal, Protein, 10.7 g, Carbohydrates, 82.8 g, Fiber, 4.1 g, Fat, 32.7 g, Cholesterol, 0 mg, Sodium, 787.3 mg] | stir-fried-rice-in-honey-chilli-sauce-40576r |
| rcp36694 | Stir Fried Water Chestnuts | Snacks | Veg | [blanched water chestnut, olive oil, dry red chilli flakes (paprika), chopped garlic (lehsun), salt] | 10 mins | 5 mins | [Chinese Starters, Chinese Stir Fry Vegetables, Quick Evening Snacks, Indian snacks with little planning, Stir-fry, Island Party, Indian Party Starters] | 4Makes 4 servings | Indian | stir fried water chestnuts recipe | healthy water chestnut stir fry | garlic water chestnut stir fry | Indian fresh water chestnut stir fry is a quick fix fare which is sure to appease you with its appearance and flavour. Learn how to make water chestnut stir fry. To make stir fried water chestnuts, heat the olive oil in a broad non-stick pan, add the water chestnuts and chilli flakes and sauté on a medium flame for 2 to 3 minutes. Add the garlic, salt and pepper, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Serve immediately. For water chestnut lovers, this Indian fresh water chestnut stir fry is the best way to eat them clean and healthy as they are stir fried in little olive oil with garlic and chilli flakes. The garlic and chilli flakes coat the water chestnuts really well to give a nice garlic flavour. With 106 calories and 2.2 g of fibre, this is a wiser snack option than deep fried foods which are otherwise loaded with fats. The use of olive oil makes it a tad more healthier as the MUFA (mono unsaturated fatty acids) in it is beneficial for the heart and to keep inflammation at bay. Opt for this healthy water chestnut stir fry as a snack or even as a light dinner. A bowl of soup with this stir-fry will make a complete nourishing and satisfying fare. Tips for stir fried water chestnuts. 1. When choosing fresh water chestnuts, look for firm ones with an unwrinkled skin and no soft spots - otherwise when you peel the water chestnut you may find it has softened and turned mushy. 2. Saute them on a medium to high flame and not slow flame. By cooking them on a slow flame, you might lose its crunch. 3. Serving immediately is also important to enjoy its freshly cooked flavours and texture. Enjoy stir fried water chestnuts recipe | healthy water chestnut stir fry | garlic water chestnut stir fry | Indian fresh water chestnut stir fry. | [To make stir fried water chestnuts, heat the olive oil in a broad non-stick pan, add the water chestnuts and chilli flakes and sauté on a medium flame for 2 to 3 minutes., Add the garlic, salt and pepper, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Serve the stir fried water chestnuts immediately.] | [Energy, 106 cal, Protein, 3.4 g, Carbohydrates, 17 g, Fiber, 2.2 g, Fat, 2.7 g, Cholesterol, 0 mg, Sodium, 0.1 mg] | stir-fried-water-chestnuts-36694r |
| rcp33224 | Stir Fry Whole Wheat Noodles with Paneer and Bean Sprouts | Snacks | NA | [boiled whole wheat noodles, grated carrot, sliced capsicum, shredded cabbage, paneer (cottage cheese) cubes, bean sprouts, oil, garlic (lehsun) paste, sliced onions, salt freshly ground black pepper (kalimirch)] | 20 mins | 9 mins | [Indian Snacks for Entertaining, Saute, Boiled Indian recipes, Tava, Deep Pan, Kids After School, Protein rich food for kids] | 4Makes 4 rostis | Indian | Noodles just got healthier than you ever imagined! This lip-smacking treat combines whole wheat noodles with a basketful of healthy ingredients like veggies, paneer and bean sprouts. With garlic, onions and black pepper, the Stir-Fry Whole Wheat Noodles with Paneer and Bean Sprouts is amazingly tasty too. We have used more veggies than noodles in order to boost the health quotient. This really is a great way to serve protein-rich bean sprouts and paneer to your family. | [Heat the oil in a broad non-stick pan, add the garlic paste and onions and sauté on a medium flame for 2 minutes., Add all the vegetables, bean sprouts and salt, mix well and cook on a medium flame 3 to 4 minutes, while stirring occasionally., Add the noodles, paneer and pepper powder, mix gently and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve immediately.] | [Energy, 169 cal, Protein, 5.8 g, Carbohydrates, 18.2 g, Fiber, 2.3 g, Fat, 8.1 g, Cholesterol, 0 mg, Sodium, 12 mg] | stir-fry-whole-wheat-noodles-with-paneer-and-bean-sprouts-33224r |
| rcp32686 | Stir Fry Wrap ( Wraps and Rolls) | Snacks | Veg | [olive oil oil, chopped garlic (lehsun), chopped onions, tomato puree, white pepper powder, dried oregano, bayleaf (tejpatta), sugar, chopped basil, low-fat butter, tomato ketchup, salt, oil, boiled sweet corn kernels (makai ke dane), blanched asparagus, baby corn , blanched and cut lengthwise, blanched broccoli florets, dried oregano, dry red chilli flakes (paprika), salt, spinach (palak) rotis, low-cal mayonnaise] | 15 mins | 15 mins | [Indian Wraps, Indian Rolls, Veg Roll, Saute, Non-stick Pan, Healthy Snacks Entertaining Ideas] | 4Makes 4 wraps | Indian | Find heaven in italy, and bring it back to your kitchen! this italian-style wrap is prepared from exotic veggies like sweet corn, asparagus, baby corn and broccoli laced with a lovely tomato sauce. Top it with low-cal mayonnaise and roll it up in spinach rotis. | [Heat the oil in a broad non-stick pan, add the garlic and sauté on a medium flame for few seconds., Add the onions and sauté till they turn translucent. Sprinkle a little water to avoid the onions from burning., Add the tomato purée, bring to boil and simmer for 5 minutes or till the sauce thickens, while stirring continuously., Add all the remaining ingredients and simmer for another 2 minutes, while stirring occasionally., Discard the bayleaf and keep aside to cool., Heat the oil in a deep non-stick pan, add all the vegetables and sauté on a medium flame for 2 minutes., Add the oregano, chilli flakes and salt and cook on a medium flame for a minute, while stirring continuously. Keep aside., Place a roti on a clean dry surface and spread ¼th of the tomato sauce evenly over it, Arrange ¼th of the stir-fried vegetables in a row in the centre of the roti in a row., Spread 1 tbsp of low-cal mayonnaise over it and roll it up tightly., Repeat with the remaining ingredients to make 3 more wraps., Wrap a tissue paper around each wrap and serve immediately.] | [Not Given] | stir-fry-wrap--wraps-and-rolls-32686r |
| rcp40711 | Stir Fry Wrap with Mushroom Sauce | Snacks | Veg | [whole wheat chapati, oil, sliced capsicum, shredded red cabbage, shredded cabbage, dry red chilli flakes (paprika), salt, chopped mushrooms (khumbh), oil, chopped garlic (lehsun), low fat milk, salt] | 20 mins | 6 mins | [Indian Wraps, One Dish Vegetarian Meals, Non-stick Pan, Diabetic Starters & Snacks, Diabetic International Recipes] | 4Makes 4 wraps | Indian | Wraps are always wonderfully enjoyable! They contain interesting surprises that your palate is sure to enjoy. This Stir Fry Wrap with Mushroom Sauce brings you the magic of wraps in a healthy and super tasty format. While mushrooms are usually stir-fried in loads of oil and used as a stuffing for wraps, here we have made it into a creamy, garlicky sauce, which together with crunchy stir-fried veggies makes a wonderful, low-carb filling for your whole wheat chapati wraps. This satiating snack can be enjoyed occasionally. | [Heat the oil in a broad non-stick pan, add the capsicum and sauté on a medium flame for 1 minute., Add the red cabbage and cabbage and sauté on a medium flame for 1 more minute., Switch off the flame, add the chilli flakes and salt and mix well. Keep aside., Heat the oil in a broad non-stick pan, add the garlic and sauté on a medium flame for 30 seconds., Add the mushrooms and sauté on a medium flame for 2 minutes., Add the milk, salt and pepper, mix well and cook on a medium flame for 1 minute., Allow the mixture to cool completely and blend in a mixer till smooth. Keep aside., Divide the mushroom sauce into 4 equal portions and keep aside., Divide the stir-fried vegetables into 4 equal portions and keep aside., Place a chapati on a clean, dry surface and spread a portion of the mushroom sauce evenly over it., Place a portion of the stir-fried vegetables on one side of the chapati and roll it up tightly., Repeat steps 3 and 4 to make 3 more wraps., Serve immediately., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 146 cal, Protein, 4.1 g, Carbohydrates, 19.1 g, Fiber, 3.8 g, Fat, 6.4 g, Cholesterol, 0 mg, Sodium, 15.6 mg] | stir-fry-wrap-with-mushroom-sauce-40711r |
| rcp33124 | Stir- Fried Greens in Spicy Garlic Sauce ( Chinese Cooking ) | NA | Veg | [oil, chopped garlic (lehsun), chopped ginger (adrak), chopped green chillies, broccoli florets, french beans, zucchini, pak choi, asparagus, capsicum cubes, tomato puree, cornflour, sugar, salt] | 20 mins | 12 mins | [Chinese Vegetable] | 4Makes 4 serves (1 serve ) | Chinese | Stir- fried greens in spicy sauce, although it sounds exotic, this recipe is easy to make. Just buy all the ‘green’ vegetables in advance and prepare them so you can save time. You can use pak choi (chinese cabbage), broccoli, zucchini, asparagus and green capsicum, and you’ll have a gravy that looks very appealing to the eye. Serve it with rice or noodles and watch your loved ones relish its different taste! | [Heat the oil in a wok / kadhai on a high flame till it smokes., Add the garlic, ginger and green chillies and sauté on a high flame for a few seconds., Add the broccoli, french beans, zucchini, pakchoi, asparagus, capsicum and sauté on a high flame for another 4 to 5 minutes., Add the tomato purée and sauté on a high flame for a couple of more minutes., Add the cornflour mixture, sugar and salt and simmer till the gravy thickens. Serve immediately.] | [Energy, 398 cal, Protein, 6.3 g, Carbohydrates, 25.2 g, Fiber, 7.7 g, Fat, 31.2 g, Cholesterol, 0 mg, Vitamin A, 1772 mcg, Vitamin B1, 0.7 mg, Vitamin B2, 0.3 mg, Vitamin B3, 2.4 mg, Vitamin C, 176.5 mg, Folic Acid, 127.7 mcg, Calcium, 195 mg, Iron, 3.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 389 mg, Potassium, 639.2 mg, Zinc, 0.8 mg] | stir--fried-greens-in-spicy-garlic-sauce--chinese-cooking--33124r |
| rcp32633 | Stir- Fried Rice ( Wraps and Rolls) | NA | NA | [oil, chopped garlic (lehsun), chopped celery, chopped spring onions, cooked rice (chawal), salt] | 10 mins | 15 mins | [Saute, Non-stick Pan, Quick Stir-Fries] | 11Makes 11 tbsp | NA | Oriental wraps taste amazing with this subtly-flavoured and aromatic rice. Spring onions add crunch whereas celery and garlic add the perfect zing to this delectable rice dish. | [Heat the oil in a wok on a high flame, add the garlic, celery and spring onions and sauté for 2 minutes., Add the cooked rice and salt and sauté on a high flame for another 2 to 3 minutes. Use as required.] | [Not Given] | stir--fried-rice--wraps-and-rolls-32633r |
| rcp1730 | Stir-fried Baby Corn | NA | Veg | [baby corn, onion cubes, yellow pepper, red pepper, capsicum cubes, tomato, cumin seeds (jeera), chopped coriander (dhania), butter, black salt (sanchal)] | 6 mins | 5 mins | [Chinese Stir Fry Vegetables, Stir-fry, Quick Stir-Fries] | 2Makes 2 servings | Chinese | This colourful stir-fry derives its flavour mainly from the combination of peppers, onion and tomatoes. While making stir-fried baby corn, avoid overcooking the veggies as they will lose their brightness as well as crispness. | [Cut the tomato into half. Remove and discard the pulp. Cut the firm portion into cubes and keep aside., Heat the butter in a pan and add the cumin seeds. When the cumin seeds crackle, add the baby corn, onions, yellow and red peppers, capsicum and tomato., Stir fry for some time and then add the coriander and black salt., Serve hot.] | [Energy, 78 cal, Protein, 1.2 g, Carbohydrates, 7.1 g, Fiber, 1.4 g, Fat, 5.1 g, Cholesterol, 0 mg, Vitamin A, 612.5 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0 mg, Vitamin B3, 0.4 mg, Vitamin C, 42.8 mg, Folic Acid, 14.6 mcg, Calcium, 46.4 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 58.2 mg, Potassium, 121.6 mg, Zinc, 0.2 mg] | stir-fried-baby-corn-1730r |
| rcp35943 | Stir-fried Navalkol | NA | NA | [knol khol (navalkol), oil, green chillies, mustard seeds ( rai / sarson), asafoetida (hing), salt] | 5 mins | 5 mins | [Stir-fry, Quick Stir-Fries] | 4Makes 4 servings | NA | Stir-fried navalkol, is a quick stir-fried recipe. Mildly spice and great to have in winter months when it available then only. | [Heat the oil in non-stick pan and add the mustard seeds., When the seeds crackle, add the asafoetida and green chillies and saute for 30 seconds., Add the navalkol and salt and saute on a slow flame for 2 to 3 minutes., Serve immediately.] | [Energy, 11 cal, Protein, 0 g, Carbohydrates, 0 g, Fiber, 0 g, Fat, 1.2 g, Cholesterol, 0 mg, Vitamin A, 11.2 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 0 mg, Folic Acid, 0 mcg, Calcium, 0 mg, Iron, 0 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0 mg, Potassium, 0 mg, Zinc, 0 mg] | stir-fried-navalkol-35943r |
| rcp36142 | Stir-fried Paneer, Broccoli and Baby Corn Salad | NA | NA | [low-fat paneer (cottage cheese), parboiled broccoli florets, sliced and parboiled baby corn, oil, nigella seeds (kalonji), sliced capsicum, chopped spring onions, sliced cucumber, sliced tomatoes, bean sprouts, salt] | 10 mins | 3 mins | [Quick Indian Salads, Wholesome Salads (Salads that make a meal), Stir-fry, Healthy Indian Salads, Vitamin A Rich, Beta Carotene, Retinol, Pregnancy Calcium Rich, Pregnancy Vitamin A Rich] | 4Makes 4 servings | Indian | Sautéed in just a teaspoon of oil, this elegant salad is an excellent source of calcium thanks to the combination of paneer, broccoli and bean sprouts. The Stir-fried Broccoli, Baby Corn and Bean Sprouts Salad is like a booster dose for your bones! Onion seeds adds an Indian touch to this nutritious salad. | [Heat the oil in a broad non-stick pan, add the onion seeds and sauté on a medium flame for few seconds., Add all the vegetables, bean sprouts and salt and sauté on a high flame for 2 minutes till the vegetables aretender., Add the paneer and sauté on a high flame for 30 seconds., Serve immediately.] | [Energy, 54 cal, Protein, 2.7 g, Carbohydrates, 8.5 g, Fiber, 1.6 g, Fat, 1.4 g, Cholesterol, 0 mg, Sodium, 23.7 mg] | stir-fried-paneer-broccoli-and-baby-corn-salad-36142r |
| rcp4608 | Stir-fried Paneer, Broccoli and Baby Corn Salad ( Pregnancy) | NA | NA | [capsicum, paneer (cottage cheese), onion, baby corn, cucumber, broccoli florets, bean sprouts, tomatoes, nigella seeds (kalonji), oil, salt] | 10 mins | 5 mins | [Pregnancy Iron Rich Indian Foods, Pregnancy Calcium Rich] | 4Makes 4 servings | Indian | A colourful assortment of vegetables tossed lightly with cottage cheese and onion seeds. This recipe is a delicious source of fibre, iron, vitamin a, vitamin c,and calcium. If you are one of those who prefers eating hot vegetables dishes to cold salads, then this is just the one for you. Have the salad with hot garlic bread or toss some pasta in it to make it more filling. | [Heat the oil and add the onion seeds., Add all the vegetables and salt and sauté on a high flame till the vegetables are tender., Add the paneer and sauté for another minute., Remove from the flame and serve immediately.] | [Not Given] | stir-fried-paneer-broccoli-and-baby-corn-salad---pregnancy-4608r |
| rcp22663 | Stir-fry Indian Rice | NA | NA | [oil, sliced onions, garlic (lehsun), chilli powder, turmeric powder (haldi), sliced capsicum, chopped tomatoes, cooked long grained rice, curds (dahi), grated processed cheese, salt] | 10 mins | 10 mins | [Indian Rice, Quick South Indian, Maharashtrian Rice Recipes, Stir-fry] | 4Makes 4 servings | Maharashtrian | Mildly spiced rice, with select vegetables, curds and cheese. Simply yummy! | [Heat the oil in a wok, add the onions and garlic and stir-fry till the onions turn translucent., Add the chilli powder, turmeric powder, capsicum and tomatoes and stir-fry for a few minutes., Add the cooked rice, curds, cheese and salt and stir-fry for a 3-4 minutes., Serve immediately.] | [Energy, 235 cal, Protein, 3.8 g, Carbohydrates, 24.8 g, Fiber, 1.7 g, Fat, 13.2 g, Cholesterol, 0 mg, Vitamin A, 221 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.7 mg, Vitamin C, 14.4 mg, Folic Acid, 9 mcg, Calcium, 71.6 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 4.2 mg, Potassium, 44.7 mg, Zinc, 0.4 mg] | stir-fry-indian-rice-22663r |
| rcp22668 | Stir-Fry Italian Rice | NA | NA | [olive oil oil, chopped onions, finely chopped garlic (lehsun), finely chopped celery, finely chopped zucchini, finely chopped red, yellow and green capsicum, Steamed Rice, fresh cream, milk, grated parmesan cheese cheese, salt freshly ground black pepper (kalimirch) powder] | | | [Stir-fry] | 4Makes 4 servings | NA | A stir-fried version of the famed Risotto, this creamy rice dish with zucchini, red, yellow and green capsicum makes it particularly enjoyable. | [Heat the oil in a wok, add the onions and stir-fry for a couple of minutes., Add the garlic and celery and stir-fry for another minute., Add the zucchini and capsicum and stir-fry for a couple of more minutes., Add the rice, cream, milk, cheese and salt and cook for 3 to 4 minutes., Add the pepper and mix well., Serve immediately.] | [Not Given] | stir-fry-italian-rice-22668r |
| rcp42264 | Strained Sweet Lime Juice, Clear Liquid Recipe | NA | NA | [sweet limes (mosambi)] | 2 mins | 0 mins | [Indian Juices, Stomach ache Indigestion Appetite Loss, Post Surgery Full Fluid Diet] | 1Makes 1.25 cups | Indian | strained sweet lime juice recipe, clear liquid diet | mosambi juice, post surgery recovery diet | mosambi juice benefits | mosambi juice for typhoid is a simple drink with tons of benefits. Learn how to make mosambi juice for typhoid. To make strained sweet lime juice, clear liquid diet, peel the skin, add the sweet limes a few at a time in the juicer. Strain the mixture using a strainer. Serve immediately. This mosambi juice, post surgery recovery diet is a welcome addition to a person’s post-surgery diet, as its naturally sweet and tangy flavour helps to overcome nausea, loss of taste, and so on, which are common problems during convalescence. We have strained the juice and removed the fibre so that this juice can be had as part of a clear fluid diet by those recovering after a surgery, who are intolerant to food and often suffer from vomiting, nausea and diarrhoea. Thus mosambi juice for typhoid also forms a part of the typhoid diet too which includes clear liquids. For those with diarrhoea, a pinch of salt in the juice helps you to stay hydrated and maintains electrolyte levels in the body. Babies can also be given this clear liquid diet in the initial months of weaning. Those who are healthy can avoid straining the mosambi juice for benefits, to retain some of the fibre. The vitamin C from this juice will help build your immunity to fight against infections and also give you a wrinkle free skin due to its role in collagen formation. Tips for strained sweet lime juice recipe, clear liquid diet. 1. Use sweet lime to make this juice, so do not need to add sugar to it. 2. You need to serve this drink immediately on making, as vitamin C is a volatile nutrient and some amount of it is lost on exposure to air. Enjoy strained sweet lime juice recipe, clear liquid diet | mosambi juice, post surgery recovery diet | mosambi juice benefits | mosambi juice for typhoid | | [Peel the skin, add the sweet limes a few at a time in the juicer., Strain the mixture using a strainer., Serve the strained sweet lime juice immediately.] | [Energy, 45 cal, Protein, 0.8 g, Carbohydrates, 9.8 g, Fiber, 2.9 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 0 mg] | strained-sweet-lime-juice-clear-liquid-recipe-42264r |
| rcp42263 | Strained Toovar Dal Recipe, Clear Fluid Recipe | NA | NA | [toovar (arhar) dal, salt] | 2 mins | 14 mins | [Non-stick Pan, Weaning foods at 7 months, Jaundice Recovery Diet, Indian Pulses, Antioxidant Rich Flavonoids, Post Surgery Clear Fluid Diet, Isoflavones a type of Flavonoids] | 1Makes 0.75 cup | Indian | strained toovar dal water recipe, clear fluid recipe | liquid diet Indian recipe | liquid diet after surgery | with 6 amazing images. toovar dal ka pani for babies is a plain drink with lots of health benefits. Learn how to make toovar dal ka pani for babies. To make strained toovar dal water, combine the toovar dal and 1½ cups of water in a deep non-stick pan, mix well, cover with lid and cook on a medium flame for 14 minutes, while stirring occasionally. Strain the mixture using a strainer. Add the salt and mix well. Serve immediately. Strained toovar dal water is an interesting addition to a clear fluid diet, as the mild taste of dal is very comforting, especially when it is lightly seasoned with salt. This liquid diet after surgery is ideal for a convalescence diet post surgery, when the person cannot chew or is intolerant to food. Since this recipe is for a post-surgery clear liquid diet, we have strained the dal. However, once the person has crossed this stage and is allowed to have some protein, just blend the dal in a mixer and do not strain it. Patients suffering from jaundice or typhoid, who have been suggested a minimal protein liquid diet can also include this liquid diet Indian recipe. Babies who are being weaned from mother’s milk can also be served this toovar dal ka pani for babies. But remember to avoid adding salt to this recipe as baby’s kidneys are not developed by then to handle salt intake. Also start with a teaspoon of dal water and increase the quantity gradually. Tips for strained toovar dal water. 1. Stir the mixture occasionally so that it doesn’t stick to the pan. 2. To add salt to the recipe or no is totally dependent on the ailment of the person. Take your doctor’s advice. Enjoy strained toovar dal water recipe, clear fluid recipe | liquid diet Indian recipe | liquid diet after surgery | toovar dal ka pani for babies | with photos below. | [To make strained toovar dal water, combine the toovar dal and 1½ cups of water in a deep non-stick pan, mix well, cover with lid and cook on a medium flame for 14 minutes, while stirring occasionally., Strain the mixture using a strainer., Add the salt and mix well., Serve the strained toovar dal water immediately.] | [Energy, 134 cal, Protein, 8.9 g, Carbohydrates, 23 g, Fiber, 3.6 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 11.4 mg] | strained-toovar-dal-recipe-clear-fluid-recipe-42263r |
| rcp41879 | Strawberries in Custard Sauce | NA | NA | [chopped strawberries, custard powder, milk, sugar] | 10 mins | 10 mins | [Fruit Based Indian Desserts, Custard, Sweet Recipes for Kids, Indian Birthday Party Desserts, Kitty Party Sweets, Foods to cook in December, Indian Winter Sabzis, Foods to cook in January] | 4Makes 4 servings | Indian | The vibrant taste and colour of strawberries combine beautifully with the mellow colour and pleasant taste of vanilla custard, giving this dessert a truly awesome taste and mouth-feel. You will love the contrast between the creamy and softly-flavoured custard sauce base, and the tangy-sweet taste and juicy crunch of strawberries. Easy to make but absolutely heavenly, Strawberries in Custard Sauce is a must-try recipe when the fruit is in season. You can also binge on other strawberry delights like the Strawberry Mousse and the Strawberry Milkshake . | [Combine the cold milk, custard powder and sugar in a deep non-stick pan, mix well and cook on a medium flame for 8 to 10 minutes, while stirring continuously using a whisk., Cool the mixture completely., Once cooled, add the strawberries and mix well., Refrigerate for atleast 1 hour., Serve chilled.] | [Energy, 200 cal, Protein, 5.3 g, Carbohydrates, 22 g, Fiber, 1.5 g, Fat, 7.4 g, Cholesterol, 18 mg, Sodium, 22 mg] | strawberries-in-custard-sauce-41879r |
| rcp4739 | Strawberry and Banana Flambé with Butterscotch Sauce | NA | NA | [strawberries,, bananas, sliced, sugar, butter, fresh cream, vanilla essence, brandy, vanilla ice-cream] | 5 mins. | 10 mins. | [Fruit Based Indian Desserts, Quick Indian Sweets] | 4Serves 4. | Indian | Make your special event a truly memorable occasion by serving this dessert which not only tastes amazing but also looks spectacular. Flambé the fruits in front of your guests for that added effect. | [Heat the sugar in a non-stick pan and allow it to caramelize to a light brown colour., Add ¼ cup hot water and allow it to mix with the caramel to make a syrup, over a slow flame., Add the butter and cream and mix well., Allow it to simmer for 5 to 7 minutes till it is of a syrupy consistency. Keep warm., Just before serving, toss the strawberries and bananas into the butterscotch sauce and bring to a boil., Pour onto a serving platter., Heat the brandy, ignite and pour over the butterscotch coated fruits., Serve immediately with whipped cream or ice-cream.] | [Energy, 268 cal, Protein, 1.2 g, Carbohydrates, 41 g, Fiber, 2 g, Fat, 7.4 g, Cholesterol, 7.5 mg, Sodium, 47.3 mg] | strawberry-and-banana-flambé-with-butterscotch-sauce-4739r |
| rcp40076 | Strawberry and Black Grape Raita | NA | NA | [chopped strawberries, black grape halves, low fat curds (dahi), cumin seeds (jeera) powder, black salt (sanchal), salt] | 5 mins | 0 mins | [Indian Fruit Salad Recipes, Raitas, Western Party, Indian Cancer Patients, Typhoid, Senior Citizen, Gout Indian Recipes] | 4Makes 4 servings | Indian | strawberry and black grape raita | healthy strawberry black grape raita | quick black grape and strawberry raita | with amazing 8 images. strawberry and black grape raita is a healthy strawberry black grape raita made from strawberries, black grapes, low fat curds, cumin seed powder and black salt. There is zero sugar used in strawberry and black grape raita and it's quick to make. This unusual combination of fruits transforms into a truly irresistible strawberry black grape raita mainly due to the addition of cumin seeds powder and black salt, which help to enhance the unique flavours of the fruits while also balancing the taste at the same time. This strawberry and black grape raita is super quick and easy to make and it is made with minimum of ingredients. All you need to is mix all the ingredients together and it will be ready in a blink of eye. See why this is a healthy strawberry black grape raita? Strawberries are chock-full of a phytonutrients, which are good antioxidants and reduce body inflammation. This pink-red coloured fruit abounds in Vitamin C. The flavonoid quercitin found in grapes helps to reduce the risk of heart diseases and prevents the onset of stroke. Curd is one of the richest source of protein, calcium and minerals. Learn to make strawberry and black grape raita | healthy strawberry black grape raita | quick black grape and strawberry raita | with detailed step by step recipe photos and video below. | [To make strawberry and black grape raita, combine the curds, cumin seeds powder, black salt and little salt in a deep bowl and whisk well., Add the strawberries and black grapes and mix well., Serve strawberry and black grape raita immediately.] | [Energy, 27 cal, Protein, 1.9 g, Carbohydrates, 4.7 g, Fiber, 0.5 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 25.2 mg] | strawberry-and-black-grape-raita-40076r |
| rcp977 | Strawberry and Coconut Milk Smoothie | NA | NA | [strawberry crush, coconut milk, curds (dahi), vanilla ice-cream] | 2 mins | 0 mins | [Indian Milkshakes & Smoothies, Christmas, Children's Day, Quick 4 Ingredients, Kids Calcium Rich Indian recipes, Kids Brain Boosting, Birthday Party Drinks] | 2Makes 2 glasses | Indian | The Strawberry and Coconut Milk Smoothie offers you something you would never have experienced before. A striking combination of tangy strawberry crush with soothing coconut milk, refreshing curds and sweet ice-cream, this smoothie is unique as it brings together three base ingredients with one fruit, unlike common recipes that combine multiple fruits with one base. This nice trick gives you a sensational mouth-feel, which is both vibrant and soothing at the same time. | [Combine all the ingredients in a blender and blend till smooth and frothy., Pour equal quantities of the smoothie into 2 individual glasses., Refrigerate for at least 1 hour and serve chilled.] | [Not Given] | strawberry-and-coconut-milk-smoothie-977r |
| rcp853 | Strawberry and Lemonade Float | NA | Veg | [mashed strawberries, powdered sugar, vanilla ice-cream, lemonade] | 5 mins | 0 mins | [Indian Mocktails, No Cooking Veg Indian, Children's Day, Indian Birthday Party, High Tea Party, Cocktail Party] | 4Makes 4 small glasses | Indian | Strawberries have a way of exciting young and old alike. With its exotic and exhilarating flavour and appealing colour, it steals everybody’s heart, making the Strawberry And Lemonade Float a very pleasant surprise indeed. Crushed and sweetened strawberries, topped with ice-cream and lemonade, this treat is sure to remind everybody of the good old ‘ice-cream soda’ days! Coming in a flavour that has universal appeal, it gets all the more irresistible! | [Combine the mashed strawberries and sugar in a deep bowl and mix well., Divide the strawberry-sugar mixture into 4 equal portions and keep aside., Just before serving, pour 1 portion of the strawberry-sugar mixture in a glass, put 2 tbsp of vanilla ice-cream over it and finally pour ½ cup of lemonade over it., Repeat step 3 to make 3 more glasses., Serve immediately.] | [Not Given] | strawberry-and-lemonade-float-853r |
| rcp41255 | Strawberry and Mango Yoghurt Parfaits | NA | NA | [strawberry crush, mango pulp, thick curds (dahi), powdered sugar, chopped kiwi, muesli] | 10 mins | 20 mins | [Fruit Based Indian Desserts, Indian Sorbets / Indian Frozen Desserts, Desserts for Entertaining, Western Party, Refrigerator] | 2Makes 2 glasses | Indian | A parfait is a kind of a frozen dessert made by layering many nice ingredients in a tall glass. This makes it very attractive to look at, and very tasty too – because it offers variety in taste and textures. It also gives a lot of room for creativity, because you can mix-and-match the ingredients you wish to put in your parfait. Here is a fabulous Strawberry and Mango Yoghurt Parfait, which combines the sweet aroma and tangy taste of strawberries, the tropical punch of mangoes, the exotic touch of kiwis and the exciting crunch of muesli in one attractive glassful, which is sure to please one and all! If you loved this recipe, you are sure to like more of our parfait recipes, like Creamy Layered Orange Parfait , Plum Parfait, Plum Stew with Vanilla Ice-cream , Brownie Parfait and Coffee and Biscuit Parfait . | [Combine ½ cup curds, strawberry crush and powdered sugar in a deep bowl and whisk well. Refrigerate for atleast 30 minutes., Combine ½ cup curds, mango pulp and powdered sugar in a deep bowl and whisk well. Refrigerate for atleast 30 minutes., Take a glass, put half the mango mixture, top it with ¼ cup of kiwi., Put half the mango mixture and finally sprinkle ¼ cup of muesli evenly over it., Repeat steps 3 and 4 to make 1 more glass., Serve chilled.] | [Energy, 369 cal, Protein, 7.4 g, Carbohydrates, 61.8 g, Fiber, 5.2 g, Fat, 8.4 g, Cholesterol, 16 mg, Sodium, 24.7 mg] | strawberry-and-mango-yoghurt-parfaits-41255r |
| rcp2507 | Strawberry and Pineapple Praline Cake | NA | Veg | [chopped strawberries, chopped pineapple, crushed mixed nut chikki, vanilla sponge cake, whipped cream, sliced strawberries, water, powdered sugar] | 15 mins | 0 mins | [Easy Indian Veg, Mother's Day, Father's Day, Valentines Day Indian recipes, Thanksgiving, Easy, Simple Indian Cakes] | 1Makes 1 cake | Indian | Praline gives any dessert an irresistible appeal, with its interesting crunch and delightful sweetness. It is easy to recreate the same praline effect using crushed mixed nut chikki. You just need to be careful to crush the chikki coarsely so you actually meet tidbits of it when you munch on the cake. In this heavenly Strawberry and Pineapple Praline Cake, vanilla sponge cake is sandwiched with juicy fruits, coated with whipped cream and topped with crushed chikki. Each bite of this cake is a memorable experience! You can also try making other desserts like Eggless Semolina and Coconut Cake , and White Chocolate Walnut Praline Rocks . | [Cut the cake horizontally into two parts., Sprinkle the soaking syrup on both the cake halves., Spread ½ cup of the prepared beaten whipped cream mixture on the lower half and spread it evenly using a palette knife., Sprinkle the pineapple and strawberries evenly over it., Sandwich with the other halve of the cake and press it lightly., Spread the remaining 1cup of beaten whipped cream mixture evenly on top and at the sides of the cake with the help of a palette knife and sprinkle the mixed nut chikki evenly over it., Finally decorate it with strawberry slices all around the sides of the cake., Chill in the refrigerator for 1 hour, cut into wedges and serve.] | [Not Given] | strawberry-and-pineapple-praline-cake-2507r |
| rcp4012 | Strawberry Banana Apple Sorbet | NA | NA | [chopped apples, chopped banana, chopped strawberries, sugar] | 10 mins | 0 mins | [Fruit Based Indian Desserts, Indian Sorbets / Indian Frozen Desserts, Children's Day, Indian Freezer, Sweet Recipes for Kids, Kids After School] | 4Makes 4 servings | Indian | Strawberries add josh to any recipe, with their vibrant flavour and beautiful hue. This Strawberry, Banana, Apple Sorbet is no exception. Although the flavours of all three fruits – strawberry, apple and banana – are notable in this drink, strawberry dominates the act. Apple adds volume and balances the flavour of this sorbet while banana gives it a luscious mouth-feel and natural sweetness. In a sorbet, the procedure of preparation is as important as the combination of ingredients. Follow this recipe to get it right. Once you freeze and scrape out the mixture, make sure you serve it immediately to get that special icy mouth-feel. Otherwise, the sorbet will get watery and become like any other juice. You can also try other sorbets like the Plum and Banana Sorbet and the Guava Sorbet . | [Combine all the ingredients in a mixer and blend till smooth., Pour the mixture into a shallow aluminium container and cover it with an aluminium foil., Freeze it for approx. 5 to 6 hours or until it is firm., Remove it from the freezer and keep aside for 4 to 5 minutes., Scrape it with a fork and serve immediately in 4 individual glasses.] | [Energy, 102 cal, Protein, 0.5 g, Carbohydrates, 24.4 g, Fiber, 1.9 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 17 mg] | strawberry-banana-apple-sorbet-4012r |
| rcp2567 | Strawberry Banana Milkshake | NA | Veg | [milk, chopped strawberries, sliced banana, sugar, ice-cubes] | 5 mins | 0 mins | [Indian Milkshakes & Smoothies, No Cooking Veg Indian, Mixer, Recipes Kids can make, Kids Calcium Rich Indian recipes, Calcium Rich Indian Drinks Smoothies Juices] | 3Makes 3 glasses | Indian | strawberry banana milkshake recipe | Indian style strawberry banana milkshake | with amazing 9 images. Our strawberry banana milkshake recipe is an Indian style strawberry banana milkshake. All we need to make this milkshake is 4 basic ingredients which are strawberries, milk, sugar and bananas. In India, strawberries are available in winter from Nov to Feb, so make this super quick and easy Indian style strawberry banana milkshake. To make strawberry banana milkshake we have blend strawberries, banana, cold milk, sugar and some ice-cubes till smooth and next all you need to do is pour them into serving glass, pop in straws and gulp it down. I make this for my kiddos as they simply love it. Banana and strawberries together is a heavenly combo. Strawberries are rich in Vitamin C and banana is rich in calcium and potassium so when combined together make a tasty drink. You can make Indian style strawberry banana milkshake even healthier by substituting milk with low-fat or almond milk and sugar with dates. Also, make sure to use frozen fruits to get the perfect thick strawberry banana milkshake texture. Alternatively, you can also add in a scoop of vanilla ice-cream which will improve the texture and also make it even delicious. Learn to make strawberry banana milkshake recipe | Indian style strawberry banana milkshake | with detailed step by step recipe photos below. | [To make strawberry banana milkshake, put the strawberries , bananas, milk, sugar and ice cubes in a blender and blend till smooth., Pour into 3 individual glasses., Pop in straws. Serve the strawberry banana milkshake immediately.] | [Energy, 212 cal, Protein, 5.1 g, Carbohydrates, 27.4 g, Fiber, 1.8 g, Fat, 6.7 g, Cholesterol, 16 mg, Sodium, 32.3 mg] | strawberry-banana-milkshake-2567r |
| rcp5603 | Strawberry Banana Smoothie | NA | NA | [chopped strawberries, chopped bananas, milk low fat milk, honey, ice-cubes, strawberry slices] | 5 mins | 0 mins | [Indian Milkshakes & Smoothies, Mixer, Quick 4 Ingredients, Kids After School, Kids Calcium Rich Indian recipes, Healthy Indian Drinks and Juices, Indian Cancer Patients] | 2Makes 2 glasses | Indian | strawberry banana smoothie recipe | 4 ingredient strawberry banana smoothie | Indian strawberry banana smoothie with milk | healthy strawberry banana smoothie | with 15 amazing images. strawberry banana smoothie recipe | 4 ingredient strawberry banana smoothie | Indian strawberry banana smoothie with milk | healthy strawberry banana smoothie is a satiating drink which can be prepared by a novice too. Learn how to make 4 ingredient strawberry banana smoothie. To make strawberry banana smoothie, combine the milk, strawberries, banana, honey and ice-cubes and blend in a mixer till the mixture is smooth and frothy. Pour equal quantities of the smoothie into 2 individual glasses. Serve immediately garnished with a strawberry slice on the rim of each glass. People all over the world love to wake up to the peppy aroma and flavour of strawberry. It is great to add to porridges and cereals, have as such, or in the form of a tantalizing Indian strawberry banana smoothie with milk. Bananas not only make the smoothie filling, they also impart a natural sweetness that balances the tanginess of strawberries very well. This helps do away with sugar; and just a dash of honey is enough give the smoothie a pleasantly sweet taste. It is our good fortune that this oh-so-tasty 4 ingredient strawberry banana smoothie is also chock-full of essential nutrients. The vitamin C in strawberry gives your skin a healthy glow, while the protein from milk helps to renew skin cells. Perfect to have as breakfast, this healthy strawberry banana smoothie can also be had as a snack later in the day by kids and adults both. Tips for strawberry banana smoothie. 1. Chop the banana just before making the smoothie to avoid black discolouration. 2. You can make you choice between full fat milk or low fat milk. 3. If you wish, you can avoid the use of honey too. Banana lends the necessary natural and pleasant sweetness. 4. Serving immediately is preferable. Enjoy strawberry banana smoothie recipe | 4 ingredient strawberry banana smoothie | Indian strawberry banana smoothie with milk | healthy strawberry banana smoothie | with step by step photos. | [To make strawberry banana smoothie, combine the milk, strawberries, banana, honey and ice-cubes and blend in a mixer till the mixture is smooth and frothy., Pour equal quantities of the smoothie into 2 individual glasses., Serve the strawberry banana smoothie immediately garnished with a strawberry slice on the rim of each glass.] | [Energy, 280 cal, Protein, 7.4 g, Carbohydrates, 33 g, Fiber, 1.9 g, Fat, 10 g, Cholesterol, 24 mg, Sodium, 46.7 mg] | strawberry-banana-smoothie-5603r |
| rcp41952 | Strawberry Basil Mojito, Non- Alcoholic Instant Mojito | NA | NA | [strawberry crush, chopped basil, lemon slices, salt, ice] | 5 mins | 0 mins | [Cocktails, Christmas, Western Party, Cocktail Party, Kitty Party Drinks, Mocktails] | 3Makes 3 glasses | NA | The herby kick of basil together with the intoxicatingly fruity sweetness of strawberry makes this non-alcoholic party drink a great hit with all guests. This quick and easy drink is muddled together using a pestle, which gives it a very interesting mouth-feel. A pinch of salt, some lemon juice and a good dose of chilled sprite make it immensely refreshing. Serve the Strawberry Basil Mojito immediately after preparation as it will tend to lose its fizz and flavour over time. You can also try other fruit-based party drinks like the Guava Mojito or Watermelon Mojito . | [Combine the strawberry crush, basil, lemon slices and salt in a muddler and muddle it using a pestle., Transfer the mixture in a deep bowl, add the sprite and mix well., Take a glass put 5 ice cubes., Top it with 1 cup of strawberry basil mixture over it., Repeat steps 3 and 4 to make 2 more glasses., Serve immediately.] | [Not Given] | strawberry-basil-mojito-non--alcoholic-instant-mojito-41952r |
| rcp42970 | Strawberry Biscuit Pudding | Snacks | NA | [marie biscuits, beaten whipped cream, sliced strawberries, strawberry crush] | 15 mins | 0 mins | [Sweet Snacks, Fruit Based Indian Desserts, Puddings, No Bake Desserts, Christmas, Children's Day, Italian Party] | 6Makes 6 servings | Indian | strawberry biscuit pudding recipe | crunchy biscuit pudding | strawberry pudding dessert | | [In a deep dish, put 2 cups of biscuit and spread it evenly., Put 1 cup of beaten whipped cream evenly over it and spread it using a spatula., Arrange ½ cup sliced strawberries evenly over it., Put 1 tbsp strawberry crush evenly over it., Repeat steps 1 to 4 to make 1 more layer., Refrigerate for atleast 1 hour and serve chilled.] | [Not Given] | strawberry-biscuit-pudding-42970r |
| rcp1137 | Strawberry Cheese Tarts | Snacks | NA | [tarts, mashed strawberries, sugar, cornflour, lemon juice, red colour, cream cheese, thick curds (dahi), powdered sugar, vanilla essence, sliced strawberries] | 15 mins | 15 mins | [Sweet Snacks, Christmas, Children's Day, Desserts for Entertaining, High Tea Party, Sweet Recipes for Kids, Kids After School] | 15Makes 15 servings | NA | Here is a dainty and exotic dessert of tarts topped with a creamy cheesy filling, laced with enchanting fresh strawberry sauce, and garnished with fresh strawberries. We have used readymade cream cheese with thick curds to make the filling. This not only gives a luscious mouth-feel but also saves time. The sauce made of mashed strawberries gives the Strawberry Cheese Tarts a very refreshing aroma and lingering taste, which contrasts beautifully with the cheesy filling. When strawberries are in season, make sure you try this recipe. It can be served as a dessert , or even served to kids as a snack. Try other fruity treats like the Chocolate Coated Strawberries and Strawberry Mousse . | [Combine all the ingredients along with 5 tbsp of water in a broad non-stick pan, mix well and cook on a medium flame for 6 to 8 minutes, while stirring continuously. Keep aside to cool completely., Combine all the ingredients in a deep bowl and mix well using a whisk. Keep aside., Just before serving, fill each tart with a little prepared filling and then top it with a little prepared strawberry sauce., Serve immediately garnished with a sliced strawberry.] | [Energy, 190 cal, Protein, 3.8 g, Carbohydrates, 17.1 g, Fiber, 0.3 g, Fat, 10.6 g, Cholesterol, 0 mg, Vitamin A, 363 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.4 mg, Vitamin C, 5.9 mg, Folic Acid, 4.2 mcg, Calcium, 120.3 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 81.8 mg, Potassium, 77.4 mg, Zinc, 0.1 mg] | strawberry-cheese-tarts-1137r |
| rcp35886 | Strawberry Cheesecake ( Cheesecakes Recipe) | NA | NA | [digestive biscuit, melted butter, strawberries, sugar, cornflour, lemon juice, white chocolate, milk, cream cheese, lemon, vanilla essence, whipped cream, sliced strawberries, white chocolate] | 15 mins | 7 mins | [Cheesecake, Valentines Day Indian recipes, High Tea Party, Western Party, Indian Birthday Party Desserts, Birthday Party Sweets] | 1Makes 1 cheesecake | Indian | The crispy biscuit base laden with fresh and creamy fruits is sure to excite even the most tired taste buds! quite naturally, this is one of the most popular cheesecakes across the world, and there are many ways of making this international favourite. This particular version combines strawberries with white chocolate. You can even use a basic cheesecake mixture instead, for an equally good experience. Depending on the sweetness of the strawberries, adjust the proportion of sugar in the strawberry sauce. | [Place the biscuits on a butter paper or a rolling board and crush to a coarse powder with the help of a rolling pin., Transfer the crushed biscuit powder in a bowl and add the butter and mix well., Spread and press the mixture into the base of a 175 mm. (7") loose bottomed cake tin., Refrigerate for 10 minutes and keep aside., Combine all the ingredients along with ½ cup of water in a non-stick pan and bring to boil, while stirring continuously., Strain the sauce using a seive and keep aside to cool., Combine the chocolate and the milk in a microwave safe bowl and microwave on high for 30 seconds. Remove form the microwave and mix gently till no lumps remain., Add the cream cheese, mix gently and strain the mixture with the help of a strainer., Transfer the chocolate-cream cheese mixture in a big bowl and add the lemon juice and vanilla essence and mix well., Add the beaten whipped cream and fold gently., Pour the mixture evenly over the prepared biscuit base and spread it evenly using a palate knife., Refrigerate for at least 4 hours or till the cheesecake sets, Pour the strawberry sauce on the cheesecake, spread it evenly using a palate knife. Again refrigerate for 1 hour., Demould the cheesecake, arrange the strawberry slices along the side and garnish with white chocolate along the circumference on the cheesecake., Cut into 6 equal wedges and serve chilled.] | [Energy, 2881 cal, Protein, 34.4 g, Carbohydrates, 268.7 g, Fiber, 5.8 g, Fat, 208.7 g, Cholesterol, 143 mg, Sodium, 633.8 mg] | strawberry-cheesecake--cheesecakes-recipe-35886r |
| rcp2930 | Strawberry Chickoo Shake | NA | NA | [chopped ripe strawberries, chopped chickoo, milk] | 10 mins | 0 mins | [Pregnancy, Healthy Indian Acidity recipes, Senior Citizen, Pregnancy Calcium Rich, Pregnancy Vitamin B Complex Rich, Pregnancy Recipes for Nausea, Morning Sickness, Pregnancy Juices and Drinks] | 2Makes 2 glasses | Indian | Ah, this shake is just what you will need when you are too famished to cook, too nauseated to eat, but badly in need of a sumptuous snack. Chock-full of nutrients like protein, calcium, vitamin C and fibre too, this is as satiating as a snack can get. At the same time, the peppy flavour of strawberry, the intense sweetness and unique texture of chickoo make this a drink you will relish to the last drop, even in the First Trimester when you tend to be a little nauseated! Choose sweet and ripe strawberries so that you do not have to add any sugar. While the sweetness of the fruits is enough, you could add a teaspoon of sugar if you wish. This lovely Strawberry Chickoo Milkshake is perfect to have for Breakfast and also helps keep heartburn at bay. | [Combine all the ingredients in a mixer and blend till smooth., Pour the shake into 2 individual glasses., Serve chilled.] | [Energy, 232 cal, Protein, 5.3 g, Carbohydrates, 30.3 g, Fiber, 11.7 g, Fat, 7.7 g, Cholesterol, 16 mg, Sodium, 25.2 mg] | strawberry-chickoo-shake-2930r |
| rcp2352 | Strawberry Cocktail | NA | NA | [lemon juice, orange juice, soda, powdered sugar, strawberries, sliced] | 10 mins. | Nil. | [Father's Day, Valentines Day Indian recipes, Cocktail Party] | 1Makes 1 glass. | Indian | A tall drink for the strawberry season. | [Chill the soda bottle., Put the sliced strawberries at the bottom of a tall glass. Add the sugar and fruit juices., Top with chilled soda, just before serving.] | [Not Given] | strawberry-cocktail-2352r |
| rcp33180 | Strawberry Cocktail ( Party Drinks ) | NA | NA | [crushed ice, strawberry crush, lemon, orange juice, sugar syrup, strawberries, soft drink, strawberries] | 10 mins | 0 mins | [Indian Mocktails] | 4Makes 4 glasses | Indian | Strawbeery cocktail, if strawberries are in season, this drink has to be on the table! juicy fresh strawberries are combined with orange juice and garnished with a dainty strawberry fan. It is a perfect drink to serve at fine dining parties, thanks to its charming look! glass used: rock glass | [In a rock glass, place ¼ cup of crushed ice., Add 2 tbsp of strawberry crush, 1½ tsp lemon juice, 1 tbsp orange juice and 1½ tbsp sugar syrup and stir using a stirrer., Repeat the steps 1 and 2 to make 3 more glasses., Drop 2 strawberry slices, top it with ½ bottle of carbonated lemon drink and serve immediately garnished with a strawberry fan on the rim of each glass., 12 to 15. Freshly crushed strawberries can be substituted. When strawberry are in season, crush them using a muddler and use in recipe.] | [Energy, 161 cal, Protein, 0.7 g, Carbohydrates, 39.3 g, Fiber, 1 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 3.1 mg] | strawberry-cocktail--party-drinks--33180r |
| rcp2255 | Strawberry Cream Puffs | NA | NA | [Choux Pastry, strawberries, cream, icing sugar, Chocolate Glace Icing] | 15 mins. | 30 mins. | [Pies / Tarts, Baked, Oven, Sweet Recipes for Kids] | 11Serves 10 to 12 | NA | Strawberries and cream with a difference. Try variations by filling the puffs with ice - cream and fruit combinations. | [Grease a flat baking tin., Place blobs of 1 tablespon of the choux.pastry mixture on the tin at small intervals., Bake in s hot oven at 450°F for at least 20 minutes. Do not open door before this time. Therefore, check to be sure that the puffs are cooked and golden brown. If not, bake further until done., Slit open the puffs with scissors., Beat the cream until stiff. Add the icing sugar and beat a little., Put the cream in a piping bag fitted with a star nozzle., Pipe the cream into each puff, put a few strawberries over the cream, put extra cream if desired and close the puff., Cover the tops with chocolate glace icing.] | [Energy, 84 cal, Protein, 0.8 g, Carbohydrates, 6.6 g, Fiber, 0.9 g, Fat, 6.2 g, Cholesterol, 0.9 mg, Sodium, 16 mg] | strawberry-cream-puffs-2255r |
| rcp41349 | Strawberry Cream, Strawberry with Whipped Cream | NA | NA | [sliced strawberries, beaten whipped cream, icing sugar, strawberries] | 15 mins | 0 mins | [Fruit Based Indian Desserts, Christmas, Thanksgiving, Desserts for Entertaining, Western Party, Sweet Recipes for Kids, Foods to cook in December] | 2Makes 2 glasses | Indian | strawberry cream recipe | strawberry with whipped cream | Indian style strawberry cream | homemade strawberry cream dessert | Mahabaleshwar style strawberry cream is an elegant dessert that has withstood the test of time, and proved itself a winner with many generations of people across the world! Learn how to make Indian style strawberry cream. To make strawberry cream, combine the beaten whipped cream and icing sugar in a deep bowl and mix well. Put the cream-sugar mixture into a piping bag fitted with a star nozzle. Take a glass, put ¼ cup of strawberries evenly over it, pipe out a little whipped cream-sugar mixture evenly over it. Place again ¼ cup of strawberries over it and finally pipe out more whipped cream-sugar mixture over it. Repeat steps 3 and 4 to make 1 more glass. Serve chilled garnished with a strawberry in each glass. When strawberries are in season, there is no better way to enjoy them than with mildly-sweetened strawberry with whipped cream. The fruit and the cream are layered in a very attractive way, which makes this dessert a visual treat too. Indian style strawberry cream is a famous dessert in Mahabaleshwar – a hill station in Maharashtra. The food stalls at the lake and in the Mahabaleshwar market are flooded selling this dessert. You must have also visited the strawberry farms at this famous weekend destination. Now you can enjoy it any time at home too! The secret of this recipe is making the perfect beaten whipped cream. Learn how to get the beaten whipped cream in 10 minutes. Strawberry being a favourite with kids and adults alike, this dessert too will be loved by all. Tips for strawberry cream. 1. Slice the strawberry not very thick nor very thin. 2. Layer the dessert in serving glasses only. 3. Enjoy the homemade strawberry cream dessert chilled, but remember it is not to be frozen. You can make the dainty glasses ready and refrigerate them till serving. Enjoy strawberry cream recipe | strawberry with whipped cream | Indian style strawberry cream | homemade strawberry cream dessert | with step by step photos below. | [Combine the beaten whipped cream and icing sugar in a deep bowl and mix well., Put the cream-sugar mixture into a piping bag fitted a star nozzle., Take a glass put ¼ cup of strawberries evenly over it, pipe out a little whipped cream-sugar mixture evenly over it., Place again ¼ cup of strawberries over it and finally pipe out more whipped cream-sugar mixture over it., Repeat steps 3 and 4 to make 1 more glass., Serve chilled garnished with a strawberry in each glass.] | [Energy, 384 cal, Protein, 1.6 g, Carbohydrates, 41.4 g, Fiber, 1.8 g, Fat, 23.5 g, Cholesterol, 0 mg, Sodium, 32.1 mg] | strawberry-cream-strawberry-with-whipped-cream-41349r |
| rcp37008 | Strawberry Fan ( Fruit Carvings) | NA | Veg | [soufflés, cakes, puddings, ice-creams, sundaes, strawberry, knife] | 20 mins | 0 mins | [No Cooking Veg Indian, Desserts for Entertaining] | 1Makes 1 fan | Indian | Hmmmm. . Here is a simple garnish for all your delicious desserts! | [Place the strawberry on a chopping board and leaving around 2 to 3 mm from the broader end, make 5 to 6 cuts lengthwise slits till the end of the tip but do not cut completely., Gently press on the broader end of the strawberry with your finger so that the slices fan out.] | [Not Given] | strawberry-fan--fruit-carvings-37008r |
| rcp37675 | Strawberry Flambe | NA | NA | [sliced strawberries, sugar, orange juice, lemon juice, brandy, vanilla ice cream] | 10 mins | 7 mins | [French Desserts, Fruit Based Indian Desserts, Desserts for Entertaining, Western Party] | 2Makes 2 servings | Indian | This dessert is so simple to make, when you have unexpected guest coming over, this desert is just perfect. . . . | [Combine the sugar and 2 tbsp of water in a broad non-stick pan and cook on a medium flame for 2 minutes or till the mixture turns light brown in colour, do not stir with a spoon, just gently rotate the pan occasionally., Add the orange juice, mix well and cook on a medium flame for 1 to 2 minutes or till the sugar melts., Add the strawberries and lemon juice, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally., Remove from the flame and keep aside., Just before serving, pour the brandy into a large spoon and warm it on a direct flame. Set alight and pour it over the strawberries., Place 2 scoops of vanilla ice-cream in a bowl, pour ½ the strawberry flambé over it., Repeat step 2 to make 1 more serving., Serve immediately.] | [Energy, 356 cal, Protein, 4.7 g, Carbohydrates, 61.2 g, Fiber, 4.4 g, Fat, 6.5 g, Cholesterol, 0 mg, Sodium, 7.9 mg] | strawberry-flambe-37675r |
| rcp37717 | Strawberry Float | NA | Veg | [strawberry crush, lemon juice, vanilla ice-cream, soft drink] | 5 mins | 0 mins | [Indian Mocktails, No Cooking Veg Indian, Indian Birthday Party] | 1Makes 1 glass | Indian | Kids favourite drink is this strawberry float, it is so easy and quick to make that kids can make it on their own as well. | [Pour the strawberry crush in a tall glass., Add the lemon juice, vanilla ice-cream and finally top it with aerated drink., Serve immediately.] | [Energy, 284 cal, Protein, 3 g, Carbohydrates, 54.9 g, Fiber, 0.2 g, Fat, 6.1 g, Cholesterol, 0 mg, Sodium, 0.2 mg] | strawberry-float-37717r |
| rcp36273 | Strawberry Gelato | NA | NA | [strawberry puree, cornflour, milk, low fat cream, icing sugar] | 20 mins | 20 mins | [Italian Desserts, Indian Ice Creams, Christmas, Children's Day, Valentines Day Indian recipes, Desserts for Entertaining, Indian Freezer] | 4Makes 4 servings | Indian | To make this gelato, carefully select the sweeter strawberries and smaller variety as they are usually much sweeter than the larger ones. If the strawberries are sour, you may need to increase the quantity of sugar required. | [Mix the cornflour in 1 to 2 tbsp of cold milk and keep aside., Heat the remaining milk in a deep pan and when it comes to boil, add the cornflour paste and 2 tbsp icing sugar, mix well and simmer for 5 to 7 minutes, while stirring continuously and till the milk becomes thick., Remove from the flame, cool and strain the mixture using a sieve. Keep aside to cool completely., Combine the cream and the remaining sugar and whisk well., Add the milk mixture and strawberry puree and mix well., Pour the mixture into a shallow aluminium tin, cover and place in the freezer for 3 to 4 hours or till set., Remove and blend in a mixer till smooth., Pour the mixture back into the tin and again freeze for 30 minutes., Divide into 4 equal portions and serve immediately garnished with strawberry slices.] | [Energy, 146 cal, Protein, 3.8 g, Carbohydrates, 17.4 g, Fiber, 1.2 g, Fat, 5.1 g, Cholesterol, 12 mg, Sodium, 14.8 mg] | strawberry-gelato-36273r |
| rcp41851 | Strawberry Grapefruit Infused Coconut Water | NA | NA | [strawberries, grapefruit segments, coconut] | 5 mins | 0 mins | [Low Cal Beverages, Healthy Indian Drinks and Juices, Detox Water, Fruit Infused Water, Indian Home Remedies for Sunstroke, Detox Water with Coconut Water and Fruits, Antioxidant Drinks] | 1Makes 1 servings | Indian | Strawberry Grapefruit Infused Coconut water is the perfect drink to have when you've had a tiring day at work. This drink is sure to make you feel relaxed, and worry-free. The strawberry and grapefruit combination adds a beautiful hint of pink to your drink. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the fruits in the pitcher along with coconut water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The fruits can be discarded or more coconut water can be added to make more detox water. Do not use the fruits for more than twice. You can also try other Fruit Infused Water recipes from our collection like the Guava Infused Coconut Water or Apple Cinnamon Infused Water . | [Put half the strawberry halves, all the grapefruit segments and the remaining half strawberry halves in the infusing tube and close the lid., Fill the bottle with coconut water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 3 to 4 hours.] | [Not Given] | strawberry-grapefruit-infused-coconut-water-41851r |
| rcp1122 | Strawberry Hearts ( Eggless Desserts Recipe) | NA | NA | [vanilla sponge cake, beaten whipped cream, strawberries, powdered sugar, powdered sugar, water, brandy, beaten whipped cream, sliced strawberries] | 10 mins | 0 mins | [Fruit Based Indian Desserts] | 6Makes 6 wedges | Indian | On valentine’s day or any day, this cake is wonderful way to show your affection to your loved ones. Strawberry hearts is made of a freshly-baked heart-shaped sponge cake soaked and sandwiched with whipped cream and strawberries, and garnished with sliced strawberries. The soaking syrup has brandy, giving it a strong flavour quite different from normal sugar syrups. | [Combine the strawberries, powdered sugar and beaten whipped cream in a bowl and fold gently., Follow the exact recipe, except use a heart-shaped mould. However, if you do not have a heart-shaped mould, use a round tin and then when the sponge is cool, cut a heart shape by using a butter paper cut-out placed on the cake., Cool and slice the sponge cake horizontally into 2 equal layers., Sprinkle the soaking syrup on both the parts of the cake evenly., Place the lower layer of the cake on a flat, dry surface with the soaked side facing up and spread the filling evenly over it using a palate knife., Place the top layer of the cake over it with the soaked side facing downwards., Pipe out swirls of beaten whipped cream along the circumference of the cake., Fill the centre of the cake evenly with the strawberry slices., Refrigerate till the cake is firm., Just before serving, cut into 6 equal wedges and serve chilled.] | [Energy, 456 cal, Protein, 5.9 g, Carbohydrates, 54.2 g, Fiber, 1.1 g, Fat, 23.6 g, Cholesterol, 35 mg, Sodium, 172.7 mg] | strawberry-hearts--eggless-desserts-recipe-1122r |
| rcp36940 | Strawberry Hide and Seek ( Cakes and Pastries) | NA | NA | [chocolate cake, sugar syrup, vanilla essence, whipped cream, chopped strawberries, finely chopped nutties, cake board, melted chocolate, butter-paper piping bag, strawberry, nutties, turntable] | 15 mins | 0 mins | [Fruit Based Indian Desserts, Cakes, Indian style Eggless Cakes] | 1Makes 1 gateau | Indian | Five points for finding the strawberries and ten for finding the nutties! fifty points if you forget about the hide and seek and drown yourself in the heavenly taste of this cake! | [Slice the sponge cake horizontally into 2 equal parts. Keep aside., Combine the sugar syrup and vanilla essence in a bowl to make the soaking syrup and keep aside., Soak the bottom layer of the sponge cake with ½ the soaking syrup., Spread ½ cup of cream on the soaked layer of the cake., Put the chopped strawberries and nutties on top and sandwich with the second layer of the sponge cake., Soak the second layer of the cake with the remaining soaking syrup and spread the remaining cream evenly on top and at the sides., Transfer the cake onto a cake board and refrigerate for 20 minutes to set., Fill a butter paper-piping bag with melted chocolate and fold the top end of the piping bag so as to seal it. Snip a bit off the tip so as to get a tiny hole for the piping to come out., Pour the melted chocolate along the circumference of the cake such that it flows downwards along the sides if the cake., Continue throughout the circumference and you will see that the chocolate flows down along the sides of the cake adding beauty to a simple cake., Place the strawberries and nutties on top., Cut into 6 equal wedges and serve.] | [Not Given] | strawberry-hide-and-seek--cakes-and-pastries-36940r |
| rcp38911 | Strawberry Honey Smoothie | BreakFast | NA | [mashed strawberries, honey, low-fat curds (dahi), low-fat milk] | 5 mins | 0 mins | [Indian Milkshakes & Smoothies, Low Cal Beverages, Mixer, Quick 4 Ingredients, Calcium Rich Indian Recipes, Calcium Breakfast, Calcium Rich Indian Drinks Smoothies Juices] | 4Makes 4 small glasses | Indian | Strawberry honey smoothie is a berry, berry nice way to start your day! Strawberries are loaded with vitamins and antioxidants, and help improve your resistance. They also have a charming flavour and colour that are loved by people of all ages, all nationalities. Here, the use of low-fat curds and milk reduces the cal-count making this heart-healthy recipe suitable for those with high cholesterol too. Use fresh strawberries to avoid additional sugar and calories. Always be picky when you choose strawberries as rotten ones will compromise the flavour and aroma of this wonderful smoothie. You can also try other combos with strawberries like Strawberry Banana Smoothie and Strawberry and Coconut Milk Smoothie . | [Combine all the ingredients and blend in a mixer till the mixture is smooth and frothy., Pour equal quantities of the smoothie into 4 individual glasses., Serve immediately.] | [Energy, 70 cal, Protein, 2.7 g, Carbohydrates, 14.7 g, Fiber, 1.4 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 33.4 mg] | strawberry-honey-smoothie-38911r |
| rcp1907 | Strawberry Ice- Cream | NA | NA | [strawberry puree, milk, cornflour, fresh cream, powdered sugar] | 10 mins | 5 mins | [Children's Day, Indian Birthday Party, Sweet Recipes for Kids, Kids After School] | 4Makes 4 servings | Indian | Children will be delighted if strawberries are available all round the year – they are so fond of this fruit! nevertheless, you can enable them to feast on the best of strawberry-based food when this tangy fruit is in season. Try making this luscious strawberry ice-cream, with the pure and unadulterated taste of fresh strawberries. It is very satisfying to serve kids a dessert they love so much, especially when it is made at home without artificial colours or flavours. | [Mix the cornflour in 1 to 2 tablespoons of cold water and keep aside., Heat the milk in a heavy bottomed pan. When it comes to a boil, add the dissolved cornflour, 2 tablespoons of powdered sugar and simmer for 3 to 4 minutes., Remove from the fire and strain the mixture. Cool completely., Whip the cream wiht remaining powdered sugar till soft peaks form., Pour into a shallow freezeproof dish and freeze till slushy., Mix the cooled milk mixture with the cream and strawberry puree., Remove from the freezer and beat till smooth and creamy., Freeze again until firm.] | [Energy, 139 cal, Protein, 1.7 g, Carbohydrates, 16.5 g, Fiber, 0.6 g, Fat, 6.9 g, Cholesterol, 0 mg, Vitamin A, 145.1 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 10.4 mg, Folic Acid, 4.9 mcg, Calcium, 71.6 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 10.5 mg, Potassium, 42.3 mg, Zinc, 0.1 mg] | strawberry-ice--cream-1907r |
| rcp4809 | Strawberry Ice-cream | null | null | null | null | null | null | null | null | null | null | null | strawberry-ice-cream-4809r |
| rcp2555 | Strawberry Jam, Fresh Strawberry Jam Recipe | Snacks | NA | [mashed strawberries, sugar, lemon juice] | 10 mins | 5 mins | [Evening Tea Snacks, Jams, Indian Birthday Party, High Tea Party, Non-stick Pan, Quick Indian Sweets, Quick 3 Ingredients] | 1Makes 0.75 cup (11 tbsp ) | Indian | strawberry jam recipe | fresh strawberry jam | Indian style strawberry jam | quick strawberry jam | home made strawberry jam | with amazing 12 images. Our strawberry jam recipe is an Indian style strawberry jam. We have only used 3 ingredients in making this sumptuous fresh strawberry jam. All you need to make this strawberry jam is strawberry, sugar and lemon juice. Lemon juice contains pectin that will naturally help the strawberry jam to set and avoid the growth of bacteria. If you are making a vegan version of home made strawberry jam use maple syrup or honey. Nothing can match the contentment that a jar of home made strawberry jam gives the family! It is a warm feeling, a sense of homeliness, that comes with the fantabulous taste of the jam itself. Luckily enough, this is a quick strawberry jam to prepare in small batches. Here we show you how you can make delicious strawberry jam in minutes. Mash the strawberries with a fork to get a special texture. Also, remember to store the fresh strawberry jam in the refrigerator. fresh strawberry jam is a perfect accompaniment to freshly baked Bread Rolls, Waffles, or Pancakes too. Learn to make strawberry jam recipe | fresh strawberry jam | Indian style strawberry jam | quick strawberry jam | home made strawberry jam | with detailed step by step recipe photos and video below. | [To make strawberry jam, combine the strawberries and sugar in a broad non-stick pan, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Allow it to cool completely, once cooled, add the lemon juice and mix well., Serve the strawberry jam immediately or store in an air-tight container in the refrigerator., If your strawberry are not ripe enough you can lightly mash them and once cooked mash them again using potato masher.] | [Energy, 42 cal, Protein, 0.1 g, Carbohydrates, 10.1 g, Fiber, 0.4 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.2 mg] | strawberry-jam-fresh-strawberry-jam-recipe-2555r |
| rcp2502 | Strawberry Jelly Pie Without Gelatin | NA | NA | [plain flour (maida), butter, salt, strawberry jelly crystals, chopped strawberries] | 5 mins | 0 mins | [Pies / Tarts, Christmas, Father's Day, Children's Day, Thanksgiving, Desserts for Entertaining, High Tea Party] | 6Makes 6 servings | NA | Made with homemade pie crust, this Strawberry Jelly Pie without Gelatin is like something bought from a gourmet sweet shop! Nice and buttery, this pie crust has a melt-in-the-mouth texture and awesome flavour. Topped with the strawberry jelly and fresh fruit, it is sure to steal everybody’s heart. The main task in this recipe is the preparation of the pie crust. After that, it’s a whizz because the jelly is easy to make and it takes just a few minutes to chop fresh strawberries! Serve this dessert chilled for an outta-this-world experience. You can comfortably serve this when you are entertaining guests, because kids will love it as much as adults, and one dessert will please all! Also try other pies Lemon Pie on Chocolate Crust and Mango Cheese Pie . | [Sieve the flour. Add the butter and salt and rub in with your fingertips., Add about 1½ tbsp of ice-cold water to make a dough., Refrigerate the dough for 20 minutes., Roll out the dough into a 150 mm. (6”) diameter circle., Arrange the rolled out dough in a greased 175 mm. (7”) diameter pie dish., Press the dough into pie dish and prick with a fork evenly all over., Bake in a pre-heated oven at 200°c (400°f) for 15 minutes. Keep aside to cool completely., Boil ¾ cup of water in a deep non-stick pan, add the strawberry jelly crystals into it, mix well and cook on a medium flame for 2 minutes, while stirring continuously using a whisk., Cool slightly, while stirring continuously. Add the strawberries and mix well., Immediately pour the above mixture on the pie crust and refrigerate for 1 hour or till firm., Serve chilled.] | [Energy, 135 cal, Protein, 2.4 g, Carbohydrates, 18.1 g, Fiber, 0.2 g, Fat, 5.8 g, Cholesterol, 17.5 mg, Sodium, 62.5 mg] | strawberry-jelly-pie-without-gelatin-2502r |
| rcp5631 | Strawberry Juice, Fresh Strawberry Juice Recipe | NA | NA | [strawberries purée, powdered sugar, ice-cubes] | 10 mins | 0 mins | [Mixer, Kids High Energy Indian Foods, Forever Young Diet, Anti Aging Indian Diet, Recipes for Increasing immunity, Vitamin C Juices] | 3Makes 3 glasses | Indian | Young ones love the lively scent, bright colour and peppy flavour of strawberry. Well, so do adults! And this ageless appeal of the fruit fortunately helps you ward off aging too. Anybody will fall head over heel in love with this Strawberry Juice, which you will agree is one of the tastiest way to stay young and energetic. The vitamin C in strawberries is an antioxidant that not only boosts your immune system but also adds a glow to your skin. First puree the fruit and then add the water, in order to get a smooth drink. Otherwise, the strawberries will not get mashed properly and you will end up with a slushy drink. When strawberries are in season make this Fresh Juice a part of your daily menu. | [Combine all the ingredients along with 1 cup of chilled water in a mixer and blend till smooth., Pour equal quantities of the juice into 3 individual glasses and serve immediately.] | [Energy, 50 cal, Protein, 0.5 g, Carbohydrates, 11.6 g, Fiber, 1.8 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 0.8 mg] | strawberry-juice-fresh-strawberry-juice-recipe-5631r |
| rcp37757 | Strawberry Kheer | NA | NA | [chopped strawberries, strawberries, cornflour, milk, milk, sugar, cardamom (elaichi) powder] | 10 mins | 15 mins | [Collection of Kheer, Boiled Indian recipes, Indian Party, Deep Pan, Indian Winter Sabzis, Foods to cook in January] | 4Makes 4 servings | Indian | Here is a dessert that combines the fruity punch of strawberries with the rich desi flavour of kheer. Strawberries in chopped and pureed forms give this intensely milky kheer a double boost, while the mild use of spices gives it a very aesthetic flavour. You are sure to relish the unique and thoroughly enjoyable flavour and texture of this Strawberry Kheer. Serve it chilled. | [Combine the cornflour and cold milk in a bowl, mix well and keep aside., Boil the milk in a deep pan on a high flame, which will take approx. 5 to 6 minutes while stirring twice in between., Lower the flame and cook for 5 to 6 minutes, while stirring continuously., Add the cornflour-milk mixture and sugar, mix well and cook on a slow flame for 7 to 8 minutes, while stirring continuously and scrapped the side of the pan., Add the cardamom powder, mix very well and cook on a medium flame for a few seconds., Switch off the flame, allow the mixture to cool completely., Add the strawberry purée and strawberries, mix well., Refrigerate for atleast ½ hour and serve chilled.] | [Energy, 304 cal, Protein, 7.2 g, Carbohydrates, 37.7 g, Fiber, 1.4 g, Fat, 10.2 g, Cholesterol, 24.6 mg, Sodium, 29.8 mg] | strawberry-kheer-37757r |
| rcp41819 | Strawberry Lemon Basil Infused Water | NA | NA | [strawberries, lemon slice, basil leaves] | 5 mins | 0 mins | [Low Cal Beverages, Healthy Indian Drinks and Juices, Low Calorie Drinks, Detox Water with Fruits, Spices and Herbs, Antioxidant Drinks] | 1Makes 1 servings | Indian | Add a berry lemony punch to your daily drinking water by adding lemons and strawberries to it. Strawberry Lemon Basil Infused Water has a unique taste along with the pleasant aroma of strawberries. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the fruits and herbs in the pitcher along with water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The fruits and herbs can be discarded or more water can be added to make more detox water. Do not use the fruits or herbs for more than twice. You can also try Sweet Lime Coriander Mint Infused Water or Chickoo Pear Infused Water . | [Put half the strawberry halves, lemon slice, basil leaves and the remaining strawberry halves in the infusing tube and close the lid., Fill ¾ of the bottle with water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 2 hours., Once the water has been infused with the flavor of lemon slice, remove the peel of the lemon slice and discard it so that the infused water doesn't turn too sour or bitter., Put the peeled lemon slice back into the infusing tube.] | [Energy, 5 cal, Protein, 0.1 g, Carbohydrates, 1.2 g, Fiber, 0.3 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.1 mg] | strawberry-lemon-basil-infused-water-41819r |
| rcp33701 | Strawberry Lollies, Healthy Diabetic Recipe | NA | NA | [low fat curds (dahi), low fat cream, skimmed milk powder, roasted and powdered quick cooking rolled oats, strawberry puree, sugar substitute, vanilla essence] | 5 mins | 0 mins | [Lollies / Candies, Indian Freezer, Diabetic Desserts] | 8Makes 8 lollies | Indian | Ever heard of a healthy lolly? and that too one that is permissible for diabetics? Here you go… a very interesting and healthy recipe using curds and strawberries. I have used oats to increase the health quotient, which is further enhanced by the goodness of strawberries. Skimmed milk powder and oats give body to the lollies, while strawberries provide the visual appeal. Select ripe and sweet fresh strawberries, as it gives a very refreshing taste to the lollies and does not require more sugar substitutes. Plus, I have used all low-fat ingredients. Do try other diabetic friendly deaarts like Black Jamun Ice - Cream or Diabetic Caramel Custard . | [Combine all the ingredients and blend in a mixer till smooth., Pour into plastic lolly moulds or ice-cube trays and freeze for 6 to 8 hours till firm., Insert wooden ice-cream sticks into the frozen lollies and unmould., Serve immediately., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 29 cal, Protein, 1.4 g, Carbohydrates, 5.3 g, Fiber, 0.8 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 14.4 mg] | strawberry-lollies-healthy-diabetic-recipe-33701r |
| rcp37304 | Strawberry Margarita Or How To Make Strawberry Margarita Drink Recipe | NA | NA | [strawberry crush, crushed ice, lemon juice, sugar, lemon, salt] | 10 mins | 0 mins | [Indian Mocktails, Western Party, Cocktail Party, Mixer, Birthday Party Drinks, Foods to cook in December, Indian Winter Sabzis, Foods to cook in January] | 2Makes 2 glasses | Indian | A sweet and tangy blend of strawberries and ice served in a lemon rimmed glass, the Strawberry Margarita is the perfect drink to start a party with. However, make sure you serve it immediately because if the ice melts it will dilute the drink and mellow the flavours. | [Dip the rim of a glass in lemon juice and then place the glass gently over a glass plate containing salt. Dust of the excess salt and keep aside., Repeat the same to make 1 more glass., Combine the crushed ice, lemon juice, strawberry crush and sugar and blend in a blender till smooth., Pour equal quantities of the juice in each salt-rimmed glass and serve immediately.] | [Energy, 398 cal, Protein, 0.9 g, Carbohydrates, 97.8 g, Fiber, 1.3 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 3877.3 mg] | strawberry-margarita-or-how-to-make-strawberry-margarita-drink-recipe-37304r |
| rcp41368 | Strawberry Milkshake, Indian Style Strawberry Milkshake | NA | NA | [chopped strawberries, milk, sugar, chopped strawberries] | 10 mins | 0 mins | [American Ice - Creams & Deserts, Indian Milkshakes & Smoothies, Children's Day, Indian Birthday Party, Mixer, Kids After School, Kids Calcium Rich Indian recipes] | 3Makes 3 glasses | Indian | strawberry milkshake recipe | Indian style strawberry milkshake without ice cream | yummy strawberry milkshake for kids | fresh strawberry milkshake with milk | with 7 amazing images. strawberry milkshake is made a lot in Indian winters when fresh strawberries are easily available at cheap prices. My childhood memories is having a glass of strawberry milkshake laden with loads of strawberries at Breach Candy in Mumbai. To make strawberry milkshake, combine the strawberries, milk and sugar in a mixer and blend it till smooth. Pour equal quantities of the milkshake into 3 individual glasses. Garnish it with strawberries and serve immediately. This amazing milkshake made with fresh strawberries and milk is much superior to versions made with strawberry ice-cream or syrups. The vibrant taste of the fresh fruit resonates through and through, making this Indian style strawberry milkshake without ice cream really refreshing. The good news is that it can be made in a jiffy. Make sure you garnish this milkshake with some chopped fresh strawberries as it gives a nice bite when sipping on fresh strawberry milkshake with milk. Made with a perfect mix of fresh strawberries and milk this is sure to be popular during parties – be it for kids or adults. When this lovely fruit is in season, apart from yummy strawberry milkshake for kids, you can also try other strawberry based fantastic recipes like Strawberry Margarita and Strawberry Tart. Tips for strawberry milkshake. 1. Choose strawberries that are firm, plump and free of mould. They should have a shiny, deep red colour with the green cap-like stem still attached to it. Smell it if possible. It should not smell sour. 2. If you want slightly more thicker consistency like smoothie, then replace 2 cups of milk with 1 cup of milk and 1 cup of curd. Enjoy strawberry milkshake recipe | Indian style strawberry milkshake without ice cream | yummy strawberry milkshake for kids | fresh strawberry milkshake with milk | with step by step photos. | [Combine all the ingredients in a mixer and blend it till smooth., Pour equal quantities of the milkshake into 3 individual glasses., Garnish it with strawberries and serve immediately.] | [Energy, 235 cal, Protein, 6.1 g, Carbohydrates, 25.6 g, Fiber, 1.3 g, Fat, 8.8 g, Cholesterol, 21.3 mg, Sodium, 25.9 mg] | strawberry-milkshake-indian-style-strawberry-milkshake-41368r |
| rcp35873 | Strawberry Mousse ( Mousses Recipe) | NA | NA | [chopped fresh strawberries, sugar, crumbled paneer (cottage cheese), milk, strawberry crush, powdered sugar, agar-agar (china grass), lemon juice, whipped cream, chopped strawberries] | 25 mins | 5 mins | [Mousse, Desserts for Entertaining, Western Party, Foods to cook in December, Indian Winter Sabzis, Foods to cook in January] | 4Makes 4 glasses | Indian | Have you ever thought of combining crunchy red strawberries and fluffy soft paneer into an irresistible mousse? Although strawberries are seasonal, this mousse is surely worth a try when you can lay your hands on this juicy fruit. Here, the use of lemon juice is imperative as it brings out the full flavour of the strawberries. The paneer performs well as a setting agent to give just the right consistency to this mousse. | [Combine the strawberries and sugar in a bowl and mash gently using the back of a spoon. Keep aside., Combine the paneer, 1 tbsp of milk, strawberry crush and powdered sugar in a mixer and blend it to a smooth mixture. Keep aside., Combine the agar-agar, remaining milk and ¼ cup water in a deep non-stick pan and bring to boil, while stirring continuously., Remove from the flame and strain the mixture using a sieve., Transfer the mixture into a deep bowl and place the bowl in a deep vessel filled with ice-cubes. Whisk the agar-agar-milk mixture continuously for 8 to 10 minutes or till the mixture cools and thickens and till no lumps remain., Add the paneer-strawberry mixture, mashed strawberries and lemon juice and mix well., Add the whipped cream and fold gently., Spoon four equal portions of the mixture in equal quantities into 4 individual glasses and refrigerate for at least 2 to 3 hours or till the mousse sets., Garnish with strawberries and serve chilled., Approx. 3 gms of agar-agar gives 2 tbsp of powdered agar-agar.] | [Energy, 316 cal, Protein, 4.3 g, Carbohydrates, 30.9 g, Fiber, 0.3 g, Fat, 19 g, Cholesterol, 4 mg, Sodium, 22.2 mg] | strawberry-mousse--mousses-recipe-35873r |
| rcp36886 | Strawberry Mousse Cake ( Eggless Desserts Recipe) | NA | NA | [vanilla sponge cake, strawberries, powdered sugar, white chocolate, milk, vanilla essence, lemon juice, rose, beaten whipped cream, sugar, water, beaten whipped cream, chocolate, sliced strawberries, chocolate chips, strawberry fan] | 10 mins | 0.5 mins | [Fruit Based Indian Desserts, Cakes] | 6Makes 6 wedges | Indian | Strawberry is gifted with a flavour that is exquisite and cheery at the same time, making it a favourite of all classes of people, be it the choosy connoisseurs or the dashing youngsters! in this strawberry mousse cake, vanilla sponge cake is sandwiched with a filling of whipped cream, strawberries and white chocolate. The entire cake is covered with whipped cream to give a rich, creamy texture, and garnished with chocolate triangles and sliced strawberries to give a classy look. | [Combine the strawberries and ½ tbsp of sugar in a bowl and mix well. Keep aside., Combine the chocolate and milk in a microwave safe bowl and microwave on high for 30 seconds., Remove from the microwave and mix well until no lumps remain. Strain the mixture using a sieve., Add the vanilla essence, strawberry-sugar mixture, lemon juice and red colour and fold gently., Add the remaining 1 tbsp of sugar and beaten whipped cream and fold gently. Keep aside., Cool and slice the sponge cake horizontally into 2 equal layers., Soak the bottom layer of the sponge cake with ½ the soaking syrup., Spread all the filling evenly on the soaked layer of the cake using a palate knife., Place the top layer of the sponge cake over it and soak it with the remaining soaking syrup., Spread the beaten whipped cream evenly on the top and the sides of the cake using a palate knife., Refrigerate for 2 to 3 hours or till the filling sets., Garnish with the chocolate triangles on the sides of the cake and place the strawberries along the circumference of the cake followed by a few chocolate chips and place the strawberry fan in the centre of the cake as shown in the image., Cut into 6 equal wedges and serve chilled., You can also melt the chocolate-milk mixture on a double boiler.] | [Energy, 651 cal, Protein, 8.8 g, Carbohydrates, 70.5 g, Fiber, 0.3 g, Fat, 41.1 g, Cholesterol, 36.3 mg, Sodium, 180 mg] | strawberry-mousse-cake--eggless-desserts-recipe-36886r |
| rcp42341 | Strawberry Oatmeal Curd Smoothie, Healthy Smoothie | BreakFast | NA | [chopped strawberries, quick cooking rolled oats, curds (dahi), honey, vanilla essence] | 10 mins | 0 mins | [Cooking Basics, Breakfast Cereals, Kids Brain Boosting, High Protein Indian recipes, Healthy Indian Breakfast Juices, Smoothies, Healthy Drinks Smoothies & Milkshakes, High Protein Smoothies, Milkshakes, Drinks] | 2Makes 2 glasses | Indian | A good smoothie made with the right ingredients is nothing short of nectar! Instead of loading the smoothie with ice-cream and other fat-laden ingredients, go for one made of oats and curds, perked up with fruits. Fibre-rich oats adds volume to the smoothie and gives it a lusciously thick mouth-feel, while curd gives it a creamy, tangy taste. Curd is a probiotic food and aids in digestion too. Tangy and sweet strawberries, which give the smoothie a vibrant colour and flavour, are loaded with beneficial antioxidants , vitamin C , folic acid and potassium . The Strawberry Oatmeal Curd Smoothie is best had chilled. | [Combine all the ingredients in a mixer along with 2 tbsp of water., Blend till smooth., Refrigerate for atleast 1 hour and serve chilled.] | [Energy, 131 cal, Protein, 3.8 g, Carbohydrates, 17.9 g, Fiber, 2.7 g, Fat, 3.8 g, Cholesterol, 8 mg, Sodium, 10.5 mg] | strawberry-oatmeal-curd-smoothie-healthy-smoothie-42341r |
| rcp38164 | Strawberry Paneer Pie | NA | NA | [coarsely crushed digestive biscuits, melted butter, crumbled paneer (cottage cheese), powdered sugar, milk, beaten whipped cream, vanilla essence, mashed strawberries, sugar, cornflour, lemon juice, sliced strawberries] | 15 mins | 9 mins | [Fruit Based Indian Desserts, Mousse, Desserts for Entertaining, Refrigerator, Sweet Recipes for Kids, Foods to cook in December, Indian Winter Sabzis, Foods to cook in January] | 6Makes 6 servings (6serving ) | Indian | The homemade strawberry sauce provides a perfect finishing touch to this biscuit based pie loaded with crushed strawberries and a creamy vanilla-flavoured filling of cottage cheese and whipped cream. Indeed, the strawberry paneer pie is a refreshing dessert for any day when you feel like a treat. Kids too love to be rewarded with Sweet Treats like Strawberry Paneer Pie. | [Combine the coarsely crushed biscuits and melted butter in a bowl and mix well., Spread and press the mixture into the base of a 150 mm. (6") loose bottomed cake tin., Refrigerate for 30 minutes. Keep aside., Combine the paneer, sugar and milk in a mixer and blend till smooth., Strain the prepared mixture with the help of a sieve., Add the beaten whipped cream and vanilla essence and mix well. Keep aside., Combine all the ingredients along with ½ cup of water in a broad non-stick pan, mix well and cook on a medium flame for 9 minutes ,while stirring occasionally., Blend in a mixer till smooth. Keep aside., Arrange the strawberries evenly over the set biscuit base., Pour the prepared filling over it and spread it evenly using the back of a spoon., Refrigerate for atleast 4 hours., Pour the prepared strawberry sauce evenly over it and refrigerate again for 3 hours., Cut into 6 equal wedges and serve chilled.] | [Energy, 366 cal, Protein, 5.4 g, Carbohydrates, 37.3 g, Fiber, 0.8 g, Fat, 21.5 g, Cholesterol, 24.3 mg, Sodium, 83.1 mg] | strawberry-paneer-pie-38164r |
| rcp42818 | Strawberry Peanut Butter Healthy Indian Snack | Snacks | Veg | [chopped strawberries, peanut butter, cinnamon (dalchini) powder] | 3 mins | 0 mins | [Indian Veg Recipes, American Breakfast, Quick breakfast, Jain Breakfast, Fruit Based Indian Desserts, Snacks under 5 minutes, Sweet Recipes for Kids] | 1Makes 1 servings | Jain | Strawberry peanut butter healthy Indian snack | Strawberry peanut butter with Cinnamon snack | instant Strawberry peanut butter dessert | with 3 amazing images. Strawberry peanut butter healthy Indian snack | Strawberry peanut butter with Cinnamon snack | instant Strawberry peanut butter dessert is a sugar free fare to be enjoyed after a healthy meal. Learn how to make instant strawberry peanut butter dessert. To make strawberry peanut butter healthy Indian snack, in a bowl put the chopped strawberries. Top with 1 tablespoon peanut butter. If you love peanut butter then I suggest you add another tablespoon. The most important part is to then add lots of cinnamon powder on top of this strawberry peanut butter healthy indian snack. Cinnamon brings in the sweetness without the need to add any sugar. Serve strawberry peanut butter with cinnamon immediately or put in the fridge and serve chilled as a dessert or snack. The freshness of the strawberries combined with the richness of the peanut butter make a satisfying instant instant Strawberry peanut butter dessert. This recipe is a perfect ratio of light carbs from strawberries and good protein and fat from peanut butter for vegetarians. Peanut butter itself is a healthy option to lick on in between snack. If made at home as we have done using unsalted peanuts and organic coconut oil, you are assured it is low in sodium and free of preservatives too. The peanut butter will make you full for much longer when paired with strawberries instead of having a bowl of strawberries. This peanut butter adds a dose of protein in strawberry peanut butter with cinnamon snack. You can enjoy it for breakfast, as a snack or also in between meals or as a dessert after meals. Make your choice. The strawberries when in season should be picked perfectly for this Strawberry peanut butter healthy Indian snack. Choose berries that are firm, plump and free of mould. They should have a shiny, deep red colour with the green cap-like stem still attached to it. These berries are abundant in vitamin C which is needed for healthy gums, glowing skin and also to build immunity and resistance against various bacteria and viruses. The cinnamon though used in small quantities, is a useful spice known since ages for its anti-inflammatory properties. The cinnamon powder in instant strawberry peanut butter snack, adds enough flavour that you won’t miss sugar in it. Read more benefits of cinnamon, also called dalchini. Health Tips for strawberry peanut butter healthy Indian snack. 1. ½ serving of this snack is the suggested serving size for diabetics. 2. Weight-watchers and women with PCOS can include a serving for breakfast if they wish to. 3. Heart patients too can benefit from this snack. Enjoy Strawberry peanut butter healthy Indian snack | Strawberry peanut butter with Cinnamon snack | instant Strawberry peanut butter dessert | with step by step photos. | [In a bowl put the chopped strawberries., Top with 1 tablespoon peanut butter. If you love peanut butter then i suggest you add another tablespoon., The most important part is to then add lots of cinnamon powder on top of this strawberry peanut butter healthy indian snack. Cinammon brings in the sweetness without the need to add any sugar. Serve strawberry peanut butter with cinammon immediately or put in the fridge an] | [Energy, 237 cal, Protein, 1.2 g, Carbohydrates, 17.1 g, Fiber, 4 g, Fat, 18.2 g, Cholesterol, 55 mg, Sodium, 183.5 mg] | strawberry-peanut-butter-healthy-indian-snack-42818r |
| rcp39011 | Strawberry Pineapple Juice | BreakFast | NA | [chopped pineapple, chopped strawberries, ice] | 5 mins | 0 mins | [Breakfast, Indian Juices, Quick breakfast, Low Cal Breakfast, Indian Birthday Party, High Tea Party, Western Party] | 2Makes 2 glasses | Indian | strawberry pineapple juice recipe | strawberry pineapple smoothie | healthy pineapple strawberry drink | with 8 amazing images. An easy, refreshing strawberry pineapple juice recipe that takes less than 10 minutes to make. Learn how to make strawberry pineapple juice recipe | strawberry pineapple smoothie | healthy pineapple strawberry drink | Pineapple is a fruit that goes very well with strawberries and this juice has the perfect balance of sweet and tart. This strawberry pineapple smoothie is a must try recipe during strawberry season! Light and refreshing, this healthy pineapple strawberry drink is full of antioxidants and nutrients. It is very easy to make and includes only three ingredients. You may also add some mint leaves for fresh flavours. Tips to make strawberry pineapple juice: 1. If your strawberries are sour in taste, you can add 2 tsp of sugar and blend it. 2. Adding ice cubes makes the blending easy also enhances the flavours of the juice. Enjoy strawberry pineapple juice recipe | strawberry pineapple smoothie | healthy pineapple strawberry drink | with detailed step by step photos. | [To make strawberry pineapple juice, combine all the ingredients and blend in a mixer till smooth and frothy., Pour equal quantities of the juice into 2 individual glasses., Serve strawberry pineapple juice chilled.] | [Energy, 77 cal, Protein, 0.9 g, Carbohydrates, 17.5 g, Fiber, 4.3 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 29.9 mg] | strawberry-pineapple-juice-39011r |
| rcp40851 | Strawberry Pineapple Orange Juice | NA | NA | [strawberries, pineapple cubes, orange segments, crushed ice] | 10 mins | 0 mins | [Indian Juices, Juicer and Hopper, Indian Cancer Patients, Gout Indian Recipes, Aids Hiv Diet, Fresh Juices, Cancer Juices] | 2Makes 2 small glasses | Indian | Fruity flavours, especially tangy ones, always succeed in refreshing us even when we are too tired and restless. This citrusy juice is one such peppy treat, which you will love. There is a fabulous synergy between the three fruits, resulting in a really memorable juice with the sweet scent of strawberry. Enjoy the Strawberry Pineapple Orange juice to top up on vitamin C, which will help boost your immunity and remain strong and healthy. This juice is a must-try when strawberries are in season. | [Add the strawberries, pineapple cubes and orange segments a few at a time in the hopper., Add some crushed ice in 2 individual glasses and pour equal quantities of the juice over it., Serve immediately., This recipe doesn’t turn out good in a hopper because ingredient like pineapple is very hard.] | [Energy, 116 cal, Protein, 1.5 g, Carbohydrates, 26.4 g, Fiber, 5.7 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 32.5 mg] | strawberry-pineapple-orange-juice-40851r |
| rcp39374 | Strawberry Rocket Leaves Salad | NA | Veg | [sliced strawberries, chopped arugula, balsamic vinegar, powdered sugar, muesli] | 5 mins | 0 mins | [Light Salads, Toss & Mix Salads (No cooking), Jain Salads, No Cooking Veg Indian, Western Party, Healthy Salads Fruit Based Salads, Quick Healthy Indian Salads] | 4Makes 4 servings | Jain | A hearty summer fare of bittersweet rocket leaves (arugula) with sweet fresh strawberries flavour fully combined with just the right amount of balsamic vinegar and sugar, the Strawberry Rocket Leaves Salad features a rare combination of flavours that everybody will enjoy. Rocket leaves are a wonder food rich in vitamin A, C and fibre but not readily consumed – however, combining it with a sweet fruit like strawberry makes it not just palatable but very enjoyable too. | [Immerse the rocket leaves in ice-cold water for 10 minutes and drain well. This will make them crispy., Add the strawberries, balsamic vinegar and sugar and toss well., Sprinkle muesli over the salad and serve immediately.] | [Energy, 90 cal, Protein, 2.3 g, Carbohydrates, 18.2 g, Fiber, 3.2 g, Fat, 1.1 g, Cholesterol, 0 mg, Sodium, 9.3 mg] | strawberry-rocket-leaves-salad-39374r |
| rcp36464 | Strawberry Rocket Salad | NA | Veg | [chopped arugula, sliced strawberries, muesli, balsamic vinegar, powdered sugar] | 5 mins | 0 mins | [Toss & Mix Salads (No cooking), No Cooking Veg Indian] | 4Makes 4 servings | Indian | Strawberry rocket salad,a perfect hearty summer salad, bittersweet rocket (arugula)leaves combined with the sweet strawberries flavourfully tossed, topped with crunchiness is sure to be enjoyed. | [Put the rocket leaves(arugula)in vesselful of icecold water for half an hour. It will make them crisp., Drain the water ,add the strawberries., Sprinkle the sugar and add the balsamic vinegar and toss lightly., Top with crunchy muesli. Serve immediately.] | [Energy, 69.1 kcal, Protein, 2.0 gm, Carbohydrates, 14.2 gm, Fat, 0.7 gm, Vitamin A, 813.6 mcg, Vitamin C, 24.6 mg, Iron, 1.3 mg, Fibre, 1.2 gm] | strawberry-rocket-salad-36464r |
| rcp41358 | Strawberry Salsa | NA | Veg | [chopped strawberries, chopped onions, chopped coriander (dhania), cumin seeds (jeera) powder, chopped green chillies, powdered sugar, lemon juice, salt, nacho chips] | 15 mins | 0 mins | [vegetarian Mexican Salads, Indian Dips / Sauces, Italian Party, Mexican Party, Barbeque Party Indian Recipes, Western Party, Island Party] | 1Makes 1 cup (14 tbsp ) | Indian | strawberry salsa recipe | Indian style strawberry salsa | strawberry salsa at home | with 11 amazing images. strawberry salsa recipe is an Indian style strawberry salsa. Made of strawberries and onions, with the spiky taste of green chillies, the tang of lemon juice and the peppy aroma of cumin seeds powder, this strawberry salsa will bowl you over with its unusual but addictive flavour. Myriad ingredients come together with the ever-popular fruit to make the strawberry salsa tangy, spicy, sweet – and simply wow! You can relish strawberry salsa as a party dip with deep-fried tortilla chips, nacho chips or serve it with tacos, burritos, or quesadillas. Important notes on strawberry salsa recipe. Make sure to wipe the strawberries and not wash them as to ensures the fruit doesn’t absorb a lot of water. Pick strawberries that are red through and through. An underripe strawberry will be white or slightly greenish at the top. They are sour and the Indian style strawberry salsa will require more refined sugar and might still taste a little sour. When strawberries are in season, you can try other delicious recipes like the Strawberry Pineapple Orange Juice and the Strawberry Mousse. Learn to make strawberry salsa recipe | Indian style strawberry salsa | strawberry salsa at home | with detailed step by step recipe photos and video below. | [To make strawberry salsa, combine all the ingredients in a deep bowl and mash it lightly., Refrigerate for atleast 30 minutes., Serve the strawberry salsa chilled with nacho chips.] | [Energy, 7 cal, Protein, 0.1 g, Carbohydrates, 1.6 g, Fiber, 0.3 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.5 mg] | strawberry-salsa-41358r |
| rcp1105 | Strawberry Sauce ( Eggless Desserts Recipe) | NA | NA | [mashed strawberries, sugar, cornflour, lemon juice, ] | 5 mins | 10 mins | [Cooking Basics, Indian Dips / Sauces, Basic Indian Dessert Recipes, Non-stick Pan] | 1Makes 1 cup (14 tbsp ) | Indian | A wonderful sauce that adds colour and flavour to desserts! it is worth making this sauce when strawberries are in season. It can be kept in the freezer for some days, although it does not have a very long shelf life. I have used this recipe in making desserts like almond strawberry shortcakes, paneer tarts with strawberry sauce,etc. | [Combine all the ingredients along with 1 cup of water in a broad non-stick pan and cook on a medium flame for 8 to 10 minutes or till the mixture thicken, while stirring continuously., Remove from the flame and use as required., The quantities of sugar and lemon juice will vary depending on the sourness of the strawberries.] | [Energy, 19 cal, Protein, 0.2 g, Carbohydrates, 4.5 g, Fiber, 0.5 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 0.2 mg] | strawberry-sauce--eggless-desserts-recipe-1105r |
| rcp4023 | Strawberry Sauce (ice-cream) | NA | NA | [strawberry puree, water, sugar, cornflour, lemon juice, red colour] | 5 mins | 10 mins | [Basic Indian Dessert Recipes] | 3Makes 3 servings | Indian | Like chocolate sauce, strawberry sauce is also a favourite topping for ice-creams and other desserts like pies and puddings too. It is loved by children especially, due to the attractive colour and fruity flavour. Now, you do not have to buy strawberry sauce from outside as it can be prepared within minutes using this easy and quick method of thickening using corn flour. So, treat yourself and your family to a fruity, vitamin-rich, homemade delight. | [Mix the strawberry purée, water, sugar and cornflour and boil until the mixture becomes thick., Cool and blend in a liquidiser., Add the lemon juice and food colour and mix well. Keep refrigerated till required.] | [Energy, 198 cal, Protein, 1.8 g, Carbohydrates, 46.3 g, Fiber, 3.8 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 1.8 mg] | strawberry-sauce-ice-cream-4023r |
| rcp1634 | Strawberry Sauce (quick and Easy) | NA | NA | [strawberry puree, sugar, cornflour, lemon juice, red colour] | 10 mins | 10 mins | [Indian Dips / Sauces, Quick Indian Sweets] | 2Makes 2.5 cups (35 tbsp ) | Indian | Unlike traditional sauces that need to be simmered for very long, this quick and easy version of strawberry sauce can be prepared in minutes as we thicken it fast using corn flour. With a dash of lemon juice to enhance the flavour, the addition of corn flour does not compromise the texture or essence of the sauce in any way. | [Mix the strawberry puree, sugar and cornflour and boil until the mixture becomes thick., Blend in a liquidiser., Add the lemon juice and colouring., Taste the sauce before you serve.] | [Energy, 15 cal, Protein, 0.2 g, Carbohydrates, 3.4 g, Fiber, 0.4 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 0.2 mg] | strawberry-sauce-quick-and--easy-1634r |
| rcp1303 | Strawberry Soufflé, Quick Eggless Strawberry Soufflé | NA | NA | [chopped strawberries, strawberry crush, beaten whipped cream, sliced strawberries] | 20 mins | 0 mins | [Fruit Based Indian Desserts, Souffle, Christmas, Desserts for Entertaining, Indian Birthday Party, Western Party, Refrigerator] | 4Makes 4 servings | Indian | eggless strawberry soufflé recipe | Indian style Strawberry soufflé | quick strawberry soufflé | with 7 amazing images. This eggless strawberry soufflé recipe is an Indian style Strawberry soufflé made for vegetarians who don’t eat eggs. Ready in a jiffy, this memorable and special quick strawberry soufflé delights you with its creamy mouth-feel, soft and fluffy consistency and the small bits of strawberry in each bite! It is an eggless strawberry soufflé which you can prepare within minutes whenever strawberries are in season. Every spoonful offers you the richness of whipped cream, laced with strawberry crush and dotted with chunks of fresh strawberry. eggless strawberry soufflé is a 3 ingredient dish which nearly requires no efforts, all you need to do is combine all the ingredients together and serve. We have combined whipped cream, strawberry crush and chopped strawberries together and mixed everything well. Further, divide and pour into glasses and refrigerate eggless strawberry soufflé for 1 hour and serve!! Nobody will believe that this lovelyeggless strawberry soufflé is so easy to make, so keep the secret and receive the compliments gracefully! You can also try other amazing desserts like the Mango Soufflé and the Thandai Souffle. Enjoy eggless strawberry soufflé recipe | Indian style Strawberry soufflé | quick strawberry soufflé | with detailed step by step recipe photos and video. | [To make strawberry soufflé, combine all the ingredients in a deep bowl and mix gently using a spatula., Pour it in 4 individual serving bowls or glasses and refrigerator for atleast 1 hour., Serve the strawberry soufflé chilled garnished with strawberries.] | [Energy, 273 cal, Protein, 1 g, Carbohydrates, 32.5 g, Fiber, 0.8 g, Fat, 15.6 g, Cholesterol, 0 mg, Sodium, 21.1 mg] | strawberry-soufflé-quick-eggless-strawberry-soufflé-1303r |
| rcp41832 | Strawberry Spinach Infused Water | NA | Veg | [strawberries, spinach (palak)] | 5 mins | 0 mins | [Low Cal Beverages, Healthy Indian Drinks and Juices, Detox Water, Fruit Infused Water, Detox Water with Fruits and Vegetables, Antioxidant Drinks] | 1Makes 1 servings | Indian | Strawberry Spinach Infused water is perfect to brighten up any day a little more. The strawberries will add a nice pink hint to this infused water. They add the right amount of sweet tangy flavour along with detoxifying antioxidants like vitamin C while the addition of spinach adds its own mild hint of flavour too. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the fruit and vegetable in the pitcher along with water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The fruit and vegetable can be discarded or more water can be added to make more detox water. Do not use the fruit and vegetable for more than twice. You can also try other Fruit Infused Water recipes from our collection like the Pear Basil Guava Infused Water , Apple Cucumber Parsley Infused Water or Green Grapes Strawberry Infused Water . | [Put half the strawberry halves, all the spinach leaves and the remaining strawberry halves in the infusing tube and close the lid., Fill ¾ of the bottle with water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 2 to 3 hours.] | [Not Given] | strawberry-spinach-infused-water-41832r |
| rcp1126 | Strawberry Sponge Roll | Snacks | NA | [condensed milk, plain flour (maida), baking powder, soda bi-carbonate, melted butter margarine, vanilla essence, rind of 1 orange orange marmalade, water, powdered sugar, strawberries, washed, hulled and chopped, powdered sugar, milk, custard powder, sugar, strawberries, castor sugar] | 20 min. | 10 min. | [Fruit Based Indian Desserts, Cakes, Rolls, Valentines Day Indian recipes, Desserts for Entertaining, Western Party, Quick Snacks / Quick Starters] | 5Serves 4 to 6. | Indian | A Swiss Roll presentation with strawberries and custard rolled within thin lightened sponge cake. | [Preheat the oven to 200 degree C (400 degree F)., Line a 200 mm. into 300 mm. (8" into 12") Swiss roll tin with grease-proof or waxed paper and set aside., Ina bowl, mix the ingredients with the orange rind and 30 ml. of water and beat well., Spoon the mixture into the prepared Swiss roll tin and smoothen the edges., Bake in the preheated oven for 15 to 20 minutes until the sponge is golden brown and springs back when lightly pressed with the fingertips., Dissolve the custard powder in a little cold milk., Boil the rest of the milk with the sugar., Add the custard powder and simmer for a few minutes., Cool and keep aside in the refrigerator., Soak the sponge lightly with the refrigerated soaking syrup., Spread the cold custard on the sponge., Spoon the strawberry filling evenly over the custard., Carefully lift one end of the greaseproof paper and roll up the sponge., Transfer to a serving dish. Arrange the whole strawberries over and around the roll. Sprinkle the castor sugar over it., Serve chilled.] | [Energy, 303 cal, Protein, 5 g, Carbohydrates, 49.6 g, Fiber, 0.4 g, Fat, 8.5 g, Cholesterol, 18.9 mg, Sodium, 75.8 mg] | strawberry-sponge-roll-1126r |
| rcp42400 | Strawberry Steel Cut Oats with Tea Masala | NA | Veg | [chopped strawberries, steel cut oats, chai ka masala, vanilla essence, maple syrup, chopped strawberries, roasted sunflower seeds (surajmukhi ke beej)] | 15 mins | 6 mins | [Diabetic recipes, Healthy Heart, Indian Healthy Veg Snack, Iron Rich Indian recipes, Gluten Free Veg Indian, High Protein Indian recipes, Marathoners, Endurance Athletes, Triathlete] | 2Makes 2 servings | Indian | strawberry steel cut oats with tea masala recipe | steel cut oats with fruits | healthy steel cut oats with chai masala | with 15 amazing images. strawberry steel cut oats with tea masala is a tasty healthy Indian breakfast to have. Learn how to make steel cut oats with fruits. Start your day the flavorful and healthy Indian way with a bowl of strawberry steel cut oats infused with the warming spices of tea masala. Chai Masala, with its well-balanced mix of spicy notes, is ideal to flavour many dishes, not just tea! This strawberry steel cut oats with tea masala is an example that proves our point. In strawberry steel cut oats with tea masala, the oats are perked up with chai masala and a dash of vanilla, sweetened mildly with maple syrup. With the spectacular fruity touch of strawberries and the crunch of roasted sunflower seeds, this becomes a breakfast that’s sure to kick-start your day on a peppy note! Steel-cut oats is a gluten-free whole grain that is much healthier than quick cooking rolled oats. It is rich in fibre and lowers cholesterol. Not only that, it has a nice mealy mouth-feel that is quite satiating. Strawberry adds to the nutritious value of this breakfast with vitamin C and a blast of antioxidants . strawberry steel cut oats with tea masala recipe can be prepared and stored in the fridge for around two days. It dries up when stored in the fridge, so add a little water to adjust the consistency before serving. strawberry steel cut oats with tea masala is rich in vitamin C, vitamin B1, Magnesium, folic acid, dietary fibre and zinc. Pro tips for strawberry steel cut oats with tea masala. 1. Vanilla extract adds a subtle, sweet vanilla flavor that complements the natural sweetness of strawberries and the complex spice notes of tea masala. It helps to round out the overall flavour profile and create a more balanced and harmonious taste. 2. strawberry steel cut oats with tea masala taste best when chilled. Enjoy strawberry steel cut oats with tea masala recipe | steel cut oats with fruits | healthy steel cut oats with chai masala | with step by step recipes. | [To make strawberry steel cut oats with tea masala, soak the steel cut oats in a deep bowl in enough water for 8 hours. Drain well., Boil 1 cup of water in a deep non-stick pan, add the soaked and drained oats and mix well. Cover it with a lid and cook on a medium slow flame for 6 minutes, while stirring occasionally. Cool completely., Combine the steel cut oats, chai masala, vanilla essence, maple syrup and ½ cup of cold water in a deep bowl and mix well., Add the strawberries and mix well., Finally top it with the strawberries and sunflower seeds., Serve strawberry steel cut oats with tea masala or store in an air-tight container in the fridge and use as required.] | [Energy, 219 cal, Protein, 8 g, Carbohydrates, 35.6 g, Fiber, 6 g, Fat, 5.4 g, Cholesterol, 0 mg, Sodium, 5.9 mg] | strawberry-steel-cut-oats-with-tea-masala-42400r |
| rcp7605 | Strawberry Stew with Banana Custard | NA | NA | [chopped strawberries, sugar, lemon juice, mashed banana, custard powder, milk, sugar, vanilla essence] | 15 mins | 26 mins | [Fruit Based Indian Desserts, Custard, Desserts for Entertaining, Indian Birthday Party, Refrigerator, Non-stick Pan, Quick Indian recipes for Kids] | 6Makes 6 servings | Indian | A tongue-tickling stew of juicy strawberries with sugar and a squeeze of lemon, is layered with a creamy banana custard made with real mashed bananas, custard powder and milk. The mellow sweetness of bananas contrasts beautifully with the sharp tangy-sweet taste of strawberries, just as the soft texture of the custard contrasts with the pulpy mouth-feel of the stew. The two are made for each other, and the Strawberry Stew with Banana Custard tastes just awesome, especially when served chilled. You can try other strawberry based delights like Strawberry Margarita and Strawberry Paneer Pie . | [Combine all the ingredients along with ¾ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 20 minutes, while stirring occasionally. Keep aside., Combine the custard powder and ¼ cup of cold milk in a small bowl and keep aside., Heat the remaining 2¾ cups of cold milk and sugar in a deep non-stick pan, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Add the custard powder-milk mixture and vanilla essence, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously or till the mixture coats the back of the spoon. Keep aside to cool completely., Once cooled, add the bananas and mix well., Pour little of the prepared strawberry stew into 6 individual glasses and pour a little custard over it and finally top it with a little more strawberry stew. Refrigerate it for atleast 1 hour., Serve immediately.] | [Energy, 182 cal, Protein, 3.6 g, Carbohydrates, 28.2 g, Fiber, 1.8 g, Fat, 4.5 g, Cholesterol, 10.7 mg, Sodium, 21.5 mg] | strawberry-stew-with-banana-custard-7605r |
| rcp2570 | Strawberry Vanilla Milkshake | BreakFast | NA | [chopped strawberries, milk, sugar, vanilla ice cream, ice-cubes, beaten whipped cream, strawberry crush, strawberry wafer rolls] | 5 mins | 0 mins | [American Breakfast, American Ice - Creams & Deserts, Indian Milkshakes & Smoothies, Indian Party, Desserts for Entertaining, Indian Birthday Party, Western Party] | 3Makes 3 glasses | Indian | strawberry vanilla milkshake recipe | Indian style strawberry ice cream milkshake | strawberry smoothie | with 15 amazing images. Strawberry season is here and there are soo many ways to make recipe using strawberries but one of the best and quick way is to make strawberry vanilla milkshake. Learn how to make strawberry vanilla milkshake recipe | Indian style strawberry ice cream milkshake | strawberry smoothie| strawberry milkshake is a delicious drink made using fresh strawberries, ice cream and full fat milk. Optionally topped up with whipped cream, some strawberry crush and wafer rolls. Everything that kids and adults too like in one luscious glassful! Enjoy Indian style strawberry ice cream milkshake, with the strong scent and unique flavour of strawberry, and when this is combined with the mild flavour of vanilla ice-cream and chilled milk, you get a drink that will put a delightful sparkle on their eyes. Tips to make strawberry milkshake: 1.Make sure to use full fat milk for thick and luscious milkshake. 2. You can skip adding vanilla ice cream if you do not wish to add. 3. Instead of sugar you can add honey. Enjoy strawberry vanilla milkshake recipe | Indian style strawberry ice cream milkshake | strawberry smoothie | with a garnish of mint. | [To make strawberry vanilla milkshake, blend all the ingredients in mixer till smooth., Pour the milkshake into a glass., Pipe out whipped cream evenly over the circumference of the glass., Pour little strawberry crush evenly over it., Finally put strawberry wafer roll., Repeat steps 2 to 5 to decorate 2 more glasses., Serve the strawberry vanilla milkshake immediately.] | [Not Given] | strawberry-vanilla-milkshake-2570r |
| rcp4705 | Strawberry White Chocolate Gateau | NA | NA | [chocolate sponge cake, strawberries, sliced, sugar, water, rum, chopped white chocolate, cream, strawberries, sliced, grated white chocolate] | 7 to 8 mins. | 10 mins. | [Fruit Based Indian Desserts, Cakes, Valentines Day Indian recipes, Thanksgiving, Indian Birthday Party, Quick Indian Sweets] | 1Makes 1 gateau. | Indian | A light sponge generously filled with white chocolate truffle and strawberry filling is too sinful for anyone to resist. | [Boil the cream, add the chopped chocolate and stir till the chocolate dissolves completely ensuring there are no lumps. Remove from the flame., Stir over a bowl of ice to cool quickly., Slice the sponge cake into 2 equal parts horizontally., Place 1 layer on a plate and sprinkle half the soaking syrup., Spread a little truffle and chopped strawberries over one layer of the cake and sandwich with the other half. Moisten this half with the remaining soaking syrup., Spread the balance truffle on the top and sides., Garnish with the sliced strawberries and the grated chocolate., Refrigerate and serve chilled.] | [Energy, 4109 cal, Protein, 75.5 g, Carbohydrates, 412.5 g, Fiber, 9.9 g, Fat, 284.8 g, Cholesterol, 125.5 mg, Sodium, 815.4 mg] | strawberry-white-chocolate-gateau-4705r |
| rcp1412 | Strawberry Yoghurt | NA | Veg | [hung low-fat curds (dahi), mashed strawberries, sugar substitute] | 5 mins | 0 mins | [Fruit Based Indian Desserts, No Cooking Veg Indian, Desserts for Entertaining, Refrigerator, Indian Winter Sabzis, Foods to cook in January] | 4Makes 4 serves | Indian | Strawberry Yoghurt, an innovative twist to the plain humble yoghurt! With luscious strawberry, the outcome is so creamy that you’ll not realize that it’s a low-cal recipe. A simple after-work treat will be loved by all health conscious. | [Combine all the ingredients in a deep bowl, mix well and refrigerate it for atleast one hour., Serve chilled., Mash the strawberries using a fork and not mixer to avoid the strawberries from releasing water and losing its flavor.] | [Energy, 48 cal, Protein, 3.7 g, Carbohydrates, 7.8 g, Fiber, 0.7 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 50.3 mg] | strawberry-yoghurt-1412r |
| rcp8704 | Strawberry Yoghurt ( Healthy Heart) | NA | NA | [hung low fat curds (dahi), mashed strawberries, powdered sugar, strawberry slices] | 5 mins | 0 mins | [Gujarati Sweet Mithai, Fruit Based Indian Desserts, Low Cal Sweets / Desserts, Raksha - Bandhan, Senior Citizen, Antioxidant Rich Indian, Gout Indian Recipes] | 4Makes 4 servings | Gujarati | Nothing can beat the luring aroma of strawberry, and nobody can pass a dish of this dainty fruit without picking one! Thankfully, this vitamin-packed fruit is as healthy as it is tasty. Here is a lovely Strawberry Yoghurt made with low-fat curds to curb excess fat intake, making this treat acceptable to those with heart diseases and high cholesterol. We suggest choosing naturally sweet and ripe strawberries so you can reduce the amount of sugar, which is restricted at 1 tsp. per serving in this recipe. | [Combine all the ingredients together in a bowl and mix well., Keep refrigerated for at least 2 to 3 hours or till the mixture thickens completely., Serve chilled garnished with strawberries., 2 cups of low fat curds gives 1 cup of hung low fat curds.] | [Energy, 43 cal, Protein, 2 g, Carbohydrates, 8.4 g, Fiber, 0.7 g, Fat, 0.2 g, Cholesterol, 0.1 mg, Sodium, 25.4 mg] | strawberry-yoghurt--healthy-heart-8704r |
| rcp42880 | Strawberry Yoghurt Smoothie, Healthy Indian Smoothie | BreakFast | NA | [chopped strawberries, chopped bananas, greek yoghurt, ice] | 4 mins | 0 mins | [American Breakfast, Indian Milkshakes & Smoothies, Quick breakfast, Indian Breakfast Recipes for Kids, Kids After School, Kids High Energy Indian Foods, Kids Calcium Rich Indian recipes] | 2Makes 2 large glass | Indian | strawberry yoghurt smoothie recipe | healthy no sugar Indian strawberry smoothie | strawberry curd smoothie with banana | with 15 amazing images. strawberry yoghurt smoothie recipe | healthy no sugar Indian strawberry smoothie | strawberry curd smoothie with banana is a satiating drink for people of all ages. Learn how to make healthy no sugar Indian strawberry smoothie. To make strawberry yoghurt smoothie, combine all the ingredients in a mixer and blend till the mixture is smooth and frothy. Serve the strawberry yoghurt smoothie immediately or freeze for 12 hours. Strawberries can please anyone with its hue and texture. While eating it as a whole is the healthiest, many do enjoy it in the form of a drink. This strawberry yoghurt smoothie made in combination with banana is a perfect pick from them. Bananas are a universally loved fruit! Thus strawberry curd smoothie with banana will satiate your tummy and please your taste buds along with adding antioxidants to boost heart health. The potassium from the banana is beneficial in controlling high blood pressure, sustaining cardiac health as well as promoting muscle and nerve function. Further the Greek yogurt with its probiotic nature is extremely soothing to the digestive tract. Thus this power packed healthy no sugar Indian strawberry smoothie is perfect to start your day with. Tips for strawberry yoghurt smoothie. 1. You can freeze strawberry yoghurt smoothie for 12 hours. So you can make it at night and serve for breakfast also. 2. Green yogurt can be substituted with hung curd. Learn how to make hung curd. Enjoy strawberry yoghurt smoothie recipe | healthy no sugar Indian strawberry smoothie | strawberry curd smoothie with banana | with step by step photos. | [To make strawberry yoghurt smoothie, combine all the ingredients in a mixer and blend till the mixture is smooth and frothy., Serve the strawberry yoghurt smoothie immediately or freeze for 12 hours.] | [Energy, 182 cal, Protein, 2.4 g, Carbohydrates, 40.9 g, Fiber, 6.1 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 2.9 mg] | strawberry-yoghurt-smoothie-healthy-indian-smoothie-42880r |
| rcp39130 | Strawberry, Banana Ice- Cream | NA | NA | [strawberry puree, mashed banana, milk, cornflour, fresh cream, powdered sugar] | 15 mins | 10 mins | [Western Party, Refrigerator] | 4Makes 4 servings | NA | One of my favourite flavours of ice-cream! to make this ice-cream, carefully select the sweeter strawberries. Choose the smaller variety as they are usually much sweeter than the larger ones. If the strawberries are sour, you may need to increase the quantity of sugar required. The bananas that are added in this recipe taste really good, it makes the ice-cream even more tastier. | [Mix the cornflour in 1 to 2 tablespoons of cold water and keep aside., Heat the milk in a heavy bottomed pan. When it comes to a boil, add the dissolved cornflour and 2 tablespoons of powdered sugar and simmer for 3 to 4 minutes., Remove from the fire and strain the mixture. Cool completely., Whip the cream with remaining powdered sugar till soft peaks form., Mix the cooled milk mixture with the cream and strawberry purée., Add the mashed bananas and mix well., Pour into a shallow dish and freeze till slushy., Remove from the freezer and blend in a blender till the mixture is smooth and creamy., Freeze again until firm. Scoop and serve.] | [Energy, 250 cal, Protein, 3.7 g, Carbohydrates, 25.3 g, Fiber, 1.6 g, Fat, 14 g, Cholesterol, 0 mg, Vitamin A, 313.8 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.5 mg, Vitamin C, 22.8 mg, Folic Acid, 9.9 mcg, Calcium, 148.1 mg, Iron, 1.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 30.8 mg, Potassium, 108.2 mg, Zinc, 0.1 mg] | strawberry-banana-ice--cream-39130r |
| rcp42143 | Street Pizza Recipe, Mumbai Roadside Tawa Pizza | Snacks | NA | [pizza bases, soft butter, green chutney, tomato ketchup, chilli sauce, grated processed cheese, butter, tomato ketchup, chopped onions, chopped tomatoes, chopped capsicum, salt] | 15 mins | 15 mins | [Mumbai Street Food, Evening Tea Snacks, different types of pizza, Tava, Kids After School, Kitty Party Snacks, Monsoon Snacks, Evening Snacks] | 2Makes 2 pizzas | NA | Try this pizza for a dose of local fun! It is nothing like the exotic pizzas made at popular pizzerias, but this type of pizza made by roadside vendors has become really very popular. The Street Pizza is also made very easily using a tava with readymade pizza bases, common veggies like tomatoes and onions, and snazzy sauces and chutneys like tomato ketchup and green chutney. It has a nice, desi taste and is lots of fun! It is important to cook the assembled pizza on a slow flame, so that there is enough time for the veggies to cook and the cheese to melt without burning the base. You can also try other roadside recipes like the Mysore Masala Dosa or Pani Puri . | [Heat a non-stick pan and cook a pizza base till it has light brown spots on it. Put on a clean, dry surface., Spread 1 tsp of soft butter evenly over it., Put 1 tsp of green chutney, 2 tsp of tomato ketchup and 1 tsp of chilli sauce evenly over it., Put half of the prepared topping over it and spread it lightly., Finally sprinkle ¼ cup of cheese evenly over it., Heat a non-stick pan with 1 tsp of butter, place the pizza on it, cover with a lid and cook on a slow flame till it turns crispy., Cut into 6 equal pieces using a sharp knife or a pizza cutter., Squeeze 1 tbsp of tomato ketchup evenly all over., Repeat steps 1 to 8 to make 1 more pizza., Serve hot.] | [Energy, 521 cal, Protein, 17 g, Carbohydrates, 75.1 g, Fiber, 0.2 g, Fat, 18.1 g, Cholesterol, 35 mg, Sodium, 662.2 mg] | street-pizza-recipe-mumbai-roadside-tawa-pizza-42143r |
| rcp42992 | Street Style Burger | Snacks | Veg | [butter, oil, chopped garlic (lehsun), chopped onions, chopped capsicum, chopped tomatoes, mashed potatoes, chilli powder, pav bhaji masala, turmeric powder (haldi), lemon juice, chopped coriander (dhania), salt, water, burger buns, mayonnaise, sweet chilli sauce, butter, pav bhaji masala, chopped coriander (dhania), cheese slices, shredded cabbage, tomato slices, onion slices] | 15 mins | 20 mins | [Mumbai Street Food, American Burgers / Grills, Indian Snacks for Entertaining, Evening Tea Snacks, Indian Cutlets, Veg Cutlets, Bread Snack, Veggie Burgers Collection] | 4Makes 4 burgers | Indian | street style burger recipe | Indian style burger | tawa masala burger | with 34 amazing images. street style burger is a burger cooked in total desi style on tava. Learn how to make street style burger recipe | Indian style burger | tawa masala burger | In this Indian style burger, buttered and tava cooked burger buns are stuffed with delicious masaledar mixture of sautéed veggies with chatpata and flavorful spice powders. Usually, we make patties and keep it inside the burger bun along with sauce, cheese and veggies. But this Indian style burger is quite different and we need speak no further about the tongue-tickling taste or absolutely exciting mouth-feel of this snack. The mild, buttery crispness of the buns and the succulence of the spicy stuffing all blend together beautifully in each bite. Serve it immediately to enjoy the buttery taste. Tips to make street style burger: 1. Sprinkle a little water while cooking the masala to avoid them from burning. 2. Cut each burger bun horizontally into two using a serrated knife. Serrated knife cuts through the bread without damaging or compressing it. 3. Instead of sweet chilli sauce you can use tomato ketchup. Enjoy street style burger recipe | Indian style burger | tawa masala burger | with detailed step by step photos. | [Heat the butter and oil on a tava, add garlic, onions and capsicum and sauté on a medium flame for 1 to 2 minutes., Add the tomatoes, mix well and cook on a medium flame for 2 minutes., Add the potatoes, chilli powder, pav bhaji masala, turmeric powder, lemon juice, coriander, salt and water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside., To make street style burger, heat 1 tbsp butter in a pan, add 1 tsp pav bhaji masala and 1btsp finely chopped coriander and mix well for 30 seconds. Place the pav on it and cook on both sides a medium flame for 2 to 3 minutes., Place both the pieces on a clean, dry surface, apply ½ tbsp. Mayonnaise and 1 tsp hot and sweet sauce on each halve., Put a cheese slice on the lower halve, top it with 2 tbsp shredded cabbage, a portion of the cutlet stuffing, 2 tomato slices and 1 onion slice., Close the bun with top bun halve and press it gently., Repeat steps 1 to 4 to make 3 more burger buns., Serve the street style burger immediately with french fries.] | [Energy, 427 cal, Protein, 10.7 g, Carbohydrates, 49 g, Fiber, 2.3 g, Fat, 21.8 g, Cholesterol, 27.5 mg, Sodium, 460.5 mg] | street-style-burger-42992r |
| rcp33422 | Street Style Toasted Samosa Sandwich | Snacks | Veg | [chopped coriander (dhania), chopped spinach (palak), bread slices, chopped green chillies, lemon juice, salt, bread, butter, green chutney, samosas, tomato slices, capsicum slices, onion slices, sandwich masala, butter, butter, green chutney, sev, green chutney, garlic chutney, tomato ketchup] | 15 mins | 15 mins | [Mumbai Street Food, Indian Snacks for Entertaining, Evening Tea Snacks, Bread Snack, Indian Toast recipes, Veg Grilled Sandwiches, One Dish Vegetarian Meals] | 4Makes 4 sandwiches | Indian | toasted samosa sandwich recipe | samosa sandwich | street style toasted samosa sandwich | with 32 amazing images. toasted samosa sandwich recipe | samosa sandwich | street style toasted samosa sandwich is an all-time favourite Mumbai roadside recipe, which is made with commonly available ingredients and regular bread, so that you can conjure it up anytime you want! Learn how to make samosa sandwich. To make toasted samosa sandwich, place 2 bread slices on a clean, dry surface, apply ½ tsp of butter and ½ tbsp of green chutney on each slice. Flatten a samosa, place it on one buttered-chutney bread slice. Arrange 2 tomato slices, 2 capsicum slices and 1 onion slice and finally sprinkle ¼ tsp of sandwich masala over it. Cover it with another slice of bread, with the buttered –chutney side facing downwards and press it lightly. Grease a sandwich toaster on both the sides using 1 tsp of butter. Place the sandwich in the sandwich toaster and cook on a medium flame, till it turns brown and crisp from both the sides. Cut into 6 equal pieces using a sharp knife, place it on a plate and apply 1 tsp of butter evenly over it and ½ tsp of green chutney evenly over it. Finally sprinkle 1 tbsp of sev over it. Repeat steps 1 to 7 to make 3 more toasted samosa sandwiches. Serve the toasted samosa sandwich immediately with green chutney, garlic chutney and tomato ketchup. Samosa! Does this snack need any introduction? Originally one of Mumbai’s favourite roadside snacks, it is now so famous across the country that it is available in almost every bakery, restaurant and tea stall. While some enjoy it plain, we have smashed it a little and made a samosa sandwich which is again loved by all the generations of the family. If you can grab a few samosas from a nearby store, then this evening snack will make a pleasant surprise for the whole family! Street style toasted samosa sandwich is buttered, lined with green chutney and sandwiched with a flattened samosa. Crunchy and juicy veggies like onions and capsicum are topped over it which add crunch and a sprinkling of sandwich masala add more josh to this scrumptious snack. Finally, the sandwich is toasted – to boost the flavours as well as to hold the ingredients together. The toasted samosa sandwich is just awesome, and can be served as an evening snack to surprise your kids when they are back from school. The secret behind the aroma and flavour of this sandwich is the use of special sandwich masala and green chutney, so you can make everything easily at home. Tips to make toasted samosa sandwich. 1. You can use leftover bread slices for this recipe. 2. Chutney can be made in advance and kept. 3. If you do not have a toaster, you can also grill this sandwich in a sandwich griller. Enjoy toasted samosa sandwich recipe | samosa sandwich | street style toasted samosa sandwich | with step by step photos. | [Combine all the ingredients along with 5 tbsp water in a mixer and blend into a smooth paste. Keep aside., To make toasted samosa sandwich, place 2 bread slices on a clean, dry surface, apply ½ tsp of butter and ½ tbsp of green chutney on each slice., Flatten a samosa, place it on one buttered-chutney bread slice., Arrange 2 tomato slices, 2 capsicum slices and 1 onion slice and finally sprinkle ¼ tsp of sandwich masala over it., Cover it with another slice of bread, with the buttered –chutney side facing downwards and press it lightly., Grease a sandwich toaster on both the sides using 1 tsp of butter., Place the sandwich in the sandwich toaster and cook on a medium flame, till it turns brown and crisp from both the sides., Cut into 6 equal pieces using a sharp knife, place it on a plate and apply 1 tsp of butter evenly over it and ½ tsp of green chutney evenly over it. Finally sprinkle 1 tbsp of sev over it., Repeat steps 1 to 7 to make 3 more toasted samosa sandwiches., Serve the toasted samosa sandwich immediately with green chutney, garlic chutney and tomato ketchup.] | [Energy, 347 cal, Protein, 8.1 g, Carbohydrates, 43.8 g, Fiber, 5.5 g, Fat, 15.7 g, Cholesterol, 16.9 mg, Vitamin A, 1501.2 mcg, Vitamin B1, 1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1 mg, Vitamin C, 252.6 mg, Folic Acid, 7.2 mcg, Calcium, 41 mg, Iron, 2.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 63.5 mg, Potassium, 89.8 mg, Zinc, 0.4 mg] | street-style-toasted-samosa-sandwich-33422r |
| rcp42221 | Stuffed Aloo Tikki Chaat, Delhi Roadside Snack | Snacks | NA | [mashed potatoes, cornflour, green chilli paste, ginger (adrak) paste, salt, oil, crushed fresh green peas, asafoetida (hing), green chilli paste, lemon juice, salt, cornflour, oil, sweet chutney, green chutney, nylon sev] | 20 mins | 25 mins | [Punjabi Swadisht Nashta, Indian Snacks for Entertaining, Chaat, Evening Tea Snacks, Raksha - Bandhan, Mother's Day, Indian Party] | 10Makes 10 plates | Punjabi | stuffed aloo tikki chaat recipe | crispy aloo tikki | stuffed aloo patties chaat | with 31 amazing images. A classic roadside snack from the Delhi region, the stuffed aloo tikki chaat now you can also make it at home! Learn how to make stuffed aloo tikki chaat recipe | crispy aloo tikki | stuffed aloo patties chaat | It is a common sight to see people crowding around popular roadside vendors to get a plate of the stuffed aloo tikki chaat, especially in the cold winter months. The super-tasty aloo tikkis are stuffed with a flavourful green peas stuffing and deep-fried. The crisp yet soft tikkis are then laced with tongue-tickling chutneys and crisp sev. You can prepare and shape the tikkis beforehand, but deep-fry them just before serving. You can enjoy this crispy aloo tikki as an evening snack or even serve it at parties. Tips to make aloo tikki chaat: 1. You can also sprinkle chopped onions, pomegranate seeds and crushed papdis. 2. You can also use Minty Green Chutney which is also very peppy. 3. Instead of deep frying, you can even shallow fry the tikki. Enjoy stuffed aloo tikki chaat recipe | crispy aloo tikki | stuffed aloo patties chaat | with detailed step by step images. | [Combine all the ingredients in a deep bowl and mix very well., Heat the oil in a broad non-stick pan, add the green peas and sauté on a medium flame for 3 minutes., Add all the other ingredients, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside., To make stuffed aloo tikki chaat, divide the potato mixture into 10 equal portions., Shape a portion into a flat round and put approx. 2 tsp of the prepared green pea stuffing in the center., Bring all the sides together, seal it completely, and flatten it lightly., Roll it in cornflour till it is evenly coated from all the sides and make sure you dust off the excess flour., Repeat steps 2 to 4 to shape 9 more tikkis., Heat the oil in a deep non-stick pan, and deep-fry a few tikkis at a time on a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper., Cool the tikkis slightly and cut each tikki into 2 equal portions horizontally using a sharp knife., Place 2 tikki halves on a serving plate., Top it with ½ tsp of sweet chutney, ½ tsp of green chutney and ¼ tsp of sev evenly over each halve., Repeat steps 8 and 9 to make 9 more plates., Serve the stuffed aloo tikki chaat immediately.] | [Energy, 114 cal, Protein, 2.2 g, Carbohydrates, 11.8 g, Fiber, 2.9 g, Fat, 6.4 g, Cholesterol, 0 mg, Sodium, 4.9 mg] | stuffed-aloo-tikki-chaat-delhi-roadside-snack-42221r |
| rcp809 | Stuffed Apple Crepes Topped with Orange Sauce | NA | NA | [plain flour (maida), cornflour, milk, salt, melted butter, sliced apples, sugar, lemon juice, cinnamon (dalchini) powder, orange juice, orange crush, sugar, cornflour, lemon juice] | 15 mins | 18 mins | [French Desserts, Crepes, Indian Sweet Pancakes / Crepes, Mother's Day, Teachers Day, Valentines Day Indian recipes, Desserts for Entertaining] | 4Makes 4 servings | Indian | The Stuffed Apple Crepes topped with Orange Sauce is what you could call picture perfect! Perfectly cooked Crepes are stuffed with a succulent cinnamon-flavoured apple filling. This tasty creation is then enhanced further by topping it with tangy orange sauce. The pleasant flavour of cooked apples and the citrusy zest of orange sauce work together to make this an awesome creation. This crepes can be eaten for breakfast and a dessert as well. | [Combine the plain flour, cornflour, milk, salt and 1/3 water in a deep bowl and mix well using a whisk till no lumps remain., Heat a 150 mm. (6”) non-stick pan and brush it lightly with butter., Cool slightly, pour a ladleful of the mixture into the pan and tilt in a circular motion to make a 150 mm. (6”) round., Cook it, using a little butter, till light pink spots appear on both the sides, Repeat with the remaining batter to make 3 more crêpes., Combine the apples, sugar, lemon juice and ½ cup of water in a broad non-stick pan, mix well and cook on a medium flame for 9 minutes, while stirring occasionally., Add the cinnamon powder, mix well and cook for 30 seconds and keep aside., Combine all the ingredients in a broad non-stick pan, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally., Divide the apple stuffing into 4 equal portions and keep aside., Place a crêpes on a clean dry surface, put a portion of the apple stuffing on one side of the crepe and fold to make a semi-circle., Repeat step 2 to stuff 3 more crêpes., Top it with prepared orange sauce, evenly over the stuffed crêpes., Serve immediately.] | [Energy, 231 cal, Protein, 3.8 g, Carbohydrates, 48.6 g, Fiber, 4.1 g, Fat, 2.2 g, Cholesterol, 2.6 mg, Sodium, 23.5 mg] | stuffed-apple-crepes-topped-with-orange-sauce-809r |
| rcp1380 | Stuffed Bajra Roti, Bajra Paneer Paratha | Dinner | Veg | [bajra (black millet) flour, whole wheat flour (gehun ka atta), salt, bajra (black millet) flour, crumbled low fat paneer (cottage cheese), chopped fenugreek (methi), chopped green chillies, chopped tomatoes, salt, oil] | 10 mins | 30 mins | [Gujarati Roti, Thepla recipe collection, Breakfast Theplas, Parathas, One Dish Vegetarian Meals, One Meal Dinner, Stuffed Veg Parathas, All-in-one Parathas, healthy Rotis / Parathas] | 8Makes 8 rotis | Gujarati | stuffed bajra roti recipe | bajra paneer paratha | healthy black millet paratha | with 42 amazing images. stuffed bajra roti recipe | bajra paneer paratha | healthy black millet paratha is a meal in itself. Learn how to make bajra paneer paratha. To make stuffed bajra roti, make the rotis and the stuffing. Then divide the stuffing into 8 equal portions. Keep aside. Roll out a portion of the dough into 125 mm. (5”) diameter circle. Cook the roti on a hot non-stick tava (griddle) till small blisters appear. Then cook the roti on an open flame till light brown spots appear on both the sides. Place a semi-cooked roti on a dry, flat surface, spread a portion of the stuffing evenly over it and fold it over. Cook on a non-stick tava (griddle), using 1/4 tsp of oil, till golden brown spots appear on both the sides. Repeat step 2 to 6 to make 7 more stuffed rotis. Serve hot. Looking for something to lower blood cholesterol levels? Here’s an exotic version of the humble bajra roti, stuffed with a paneer, methi and tomato mixture that makes this a scrumptious delicacy. The fibre in healthy black millet paratha binds with the cholesterol and fats and ensures that it is ejected from the system. The addition of paneer also adds on protein and calcium in a vegetarian diet. The tomatoes in bajra paneer paratha lend lycopene and vitamin A, which are powerful antioxidants. These can help reduce inflammation in the arteries and further protect the heart. Serve stuffed bajra roti with garlic chutney for that extra punch! Diabetics and weight-watchers too can relish this nourishing staple. You would need some time and patience to roll and make these parathas, but it's worth to reap its benefits. Tips for stuffed bajra roti. 1. You can cook 2 rotis at a time. 2. Serve stuffed bajra roti with lehsun chutney. 3. Cook again for a few seconds till you get brown spots. Note that you don't want to cook roti more time otherwise it will break while cooking the stuffing. Enjoy stuffed bajra roti recipe | bajra paneer paratha | healthy black millet paratha | with step by step photos. | [Combine the bajra flour, wheat flour and salt together in a bowl and knead into a soft dough using enough hot water (approx. 3/4 cup)., Divide into 8 equal portions and keep aside., To make the stuffed bajra roti, divide the stuffing into 8 equal portions. Keep aside., Roll out a portion of the dough into 125 mm. (5”) diameter circle., Cook the roti on a hot non-stick tava (griddle) till small blisters appear., Then cook the roti on an open flame till light brown spots appear on both the sides., Place a semi-cooked roti on a dry, flat surface, spread a portion of the stuffing evenly over it and fold it over., Cook on a non-stick tava (griddle), using 1/4 tsp of oil, till golden brown spots appear on both the sides., Repeat step 2 to 6 to make 7 more stuffed rotis., Serve the stuffed bajra roti hot.] | [Energy, 172 cal, Protein, 9.7 g, Carbohydrates, 28.6 g, Fiber, 3.7 g, Fat, 2.1 g, Cholesterol, 0 mg, Sodium, 96.4 mg] | stuffed-bajra-roti-bajra-paneer-paratha-1380r |
| rcp4777 | Stuffed Bajre ke Parathe | Dinner | Veg | [bajra (black millet) flour, oil, salt, chawli (cow pea / lobhia), chopped green chillies, chopped garlic (lehsun), chopped coriander (dhania), asafoetida (hing), oil, salt, bajra (black millet) flour, butter, Dry Garlic Chutney] | 15 mins. | 15 mins. | [Punjabi roti recipes | Punjabi parathas, One Dish Vegetarian Meals, One Meal Dinner, Parathas, Stuffed Veg Parathas, All-in-one Parathas, Indian Tawa] | 4Makes 4 rotis. | Punjabi | Lay a mat on a grassy patch, soak in the fresh air, and feast on this nutritious paratha made from fresh local produce. The goodness of millet and whole wheat combined with a spicy, stuffed bean filling leaves you asking for more. Serve hot with pickle and thick curd. | [Mix the bajra flour, wheat flour, oil and salt and enough hot water to make a soft dough., Knead well. Divide the dough into 8 equal portions., Roll out each portion of the dough thinly into circles of 200 mm. (4") diamete., Lightly cook the bajra rotis on a tava (griddle) on both sides. Keep aside., Combine the chawli, green chillies, garlic and coriander in a blender or a food processor without using any water to make a coarse paste., Heat the oil in a pan, add the asafoetida and salt and the ground chawli mixture and sauté for 3 to 4 minutes., Cool and divide the mixture into 4 portions., Spread one portion of the filling on one cooked bajra roti. Then place another bajra roti on top and press the sides so that the filling gets sealed between the two rotis., Cook the stuffed roti on a tava (griddle) on both sides using a little ghee, till both sides are golden brown., Repeat for the remaining rotis and stuffing to make 3 more paraths/\., Serve hot.] | [Energy, 350 cal, Protein, 12.7 g, Carbohydrates, 48.4 g, Fiber, 10.1 g, Fat, 11.7 g, Cholesterol, 12.5 mg, Sodium, 53.8 mg] | stuffed-bajre-ke-parathe-4777r |
| rcp1647 | Stuffed Baked Beans Bread Tartlets | Snacks | NA | [bread, butter, baked beans, tomato ketchup, grated processed cheese] | 5 mins | 0 mins | [Evening Tea Snacks, Bread Snack, Baked, Children's Day, High Tea Party, Oven, Kids After School] | 10Makes 10 tartlets | NA | Yummy and good looking, the Stuffed Baked Beans Bread Tartlets are a treat for kids (and adults too)! The crisp bread tarts loaded with tangy and tasty baked beans mixture and cheese are baked till the cheese melts and temptingly coats the baked beans. Easy to serve and relish, this snack is a perfect starter for parties, especially for young ones. Other must-try tartlets in our collection include the Mexican Bread Tartlets , Creamy Mushroom Tartlets and Whole Wheat Vegetable Tartlets . | [Remove the crust from the slices and roll each slice with help of a rolling pin., Grease a muffin tray with melted butter, press the rolled slices into the cavities of a muffin tray., Brush the bread slices with melted butter and bake in a pre-heated oven at 200°c (400°f) for 8 to 10 minutes or until crisp., In each tartlet case, fill 1½ tbsp of baked beans, top with 1 tsp tomato ketchup and ½ tbsp grated cheese., Repeat step 1 to make 9 more tartlets., Bake in a pre-heated oven at 200°c (400°f) for 5 minutes or until the cheese melts., Serve immediately.] | [Energy, 82 cal, Protein, 3.3 g, Carbohydrates, 17.6 g, Fiber, 2.7 g, Fat, 0.3 g, Cholesterol, 0 mg, Vitamin A, 28.1 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 2.4 mg, Folic Acid, 9.7 mcg, Calcium, 21.9 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 137.6 mg, Potassium, 109.4 mg, Zinc, 0.5 mg] | stuffed-baked-beans-bread-tartlets-1647r |
| rcp4331 | Stuffed Bhavnagri Chillies, Bharela Moong Dal Marcha | NA | NA | [bhavnagari chillies, yellow moong dal (split yellow gram), oil, cumin seeds (jeera), asafoetida (hing), chopped onions, ginger-green chilli paste, turmeric powder (haldi), chopped coriander (dhania), salt, cumin seeds (jeera), oil] | 10 mins | 17 mins | [Gujarati Shaak Sabzi, Pickles / Achar, Indian Party, Non-stick Pan] | 12Makes 12 stuffed chillies (12 stuffed chilli ) | Gujarati | This Stuffed Bhavnagari Mirchi recipe is quite unique, compared to the usual way of preparing these chillies stuffed with or marinated in spices. On the other hand, Bharela Moong Dal Marcha features Bhavnagari chillies stuffed with a succulent and peppy mixture of moong dal and onions tempered traditionally and sautéed with spices and pastes. The fabulous stuffing gives a unique texture and memorable flavour to the chillies. For complete success, ensure that the cooked moong dal is separate, and not overcooked and mushy, because this will ruin the texture as well as the flavour of this exotic dish. Delectable Stuffed Bhavnagri Chillies can double up as elegant starters and also make a great side vegetable when served with dal and Rice . | [Wash and soak the yellow moong dal in enough water in a deep bowl for 1 hour. Drain and keep aside., Heat enough water in a deep non-stick pan, add the yellow moong dal and salt, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Drain and keep aside., Heat the oil in a broad non-stick pan and add the cumin seeds and asafoetida., When the seeds crackle, add the onions, ginger-green chilli paste and turmeric powder and sauté on a medium flame for 1 to 2 minutes., Add the cooked moong dal, coriander and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Cool slightly and keep aside., Divide the stuffing into 12 equal portions., Fill each chilli with a portion of the stuffing., Heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the chillies and salt and sauté on a medium flame for 5 minutes or till they turn brown in colour from all the sides., Serve immediately.] | [Energy, 22 cal, Protein, 0.8 g, Carbohydrates, 2.2 g, Fiber, 0.3 g, Fat, 1.1 g, Cholesterol, 0 mg, Sodium, 1.1 mg] | stuffed-bhavnagri-chillies-bharela-moong-dal-marcha-4331r |
| rcp41773 | Stuffed Bhindi Sambhariya | Lunch | NA | [ladies finger (bhindi), besan (bengal gram flour), chilli powder, turmeric powder (haldi), asafoetida (hing), coriander (dhania) powder, cumin seeds (jeera) powder, dried mango powder (amchur), sugar, salt, oil] | 20 mins | 17 mins | [Gujarati Shaak Sabzi, Sabzis, Curries, Sukhi Sabzis, Traditional Indian Sabzis, Indian Party, Non-stick Pan, Lunch Sabzi] | 3Makes 3 servings | Gujarati | For a taste of authentic Gujarati cuisine, have a go at the Stuffed Bhindi Sambhariya. Ladies finger, cooked with a stuffing of roasted besan and spice powders, the Stuffed Bhindi Sambhariya has a very different taste, which leaves a lingering warmth on your palate. Its spicy, tangy and sweet flavour goes very well with rotis. You can also enjoy it with rice and dal. Nevertheless, it is made only with common ingredients and is quite easy to make. Just make sure that you remember to stir the stuffed bhindi once in a while, at least four or five times so that the besan does not burn. You can also try your hand at other recipes like the Bhindi Kali Mirch and Bhindi Do Pyaza . | [Heat a broad non-stick pan, add the besan and dry roast on a medium flame for 4 minutes., Transfer the besan on a plate and cool slightly., Add the chilli powder, turmeric powder, asafoetida, coriander powder, cumin seeds powder, dried mango powder, sugar and salt and mix well., Fill each slit ladies finger with a little of the prepared besan mixture and keep aside. Also keep the remaining masala aside., Heat the oil in a broad non-stick pan, add the stuffed bhindi with the remaining masala over it, mix well cover it with a lid and cook on a medium flame for 13 minutes, while stirring occasionally., Serve hot.] | [Energy, 465 cal, Protein, 12.6 g, Carbohydrates, 40.2 g, Fiber, 10.7 g, Fat, 28.2 g, Cholesterol, 0 mg, Sodium, 44.6 mg] | stuffed-bhindi-sambhariya-41773r |
| rcp207 | Stuffed Bhindi with Paneer | NA | NA | [ladies finger (bhindi), oil, grated onions, ginger-garlic (adrak-lehsun) paste, blanched and finely chopped tomatoes, chilli powder, salt, garam masala, paneer (cottage cheese), salt, dried mango powder (amchur), chopped coriander (dhania)] | 15 mins | 18 mins | [Sukhi Sabzis, Indian Tawa, Tava] | 2Makes 2 servings | Indian | Typically, when you think of stuffed bhindi, you might imagine a filling of besan and spices; but here is an innovative preparation of bhindi stuffed with a soft and luscious cottage cheese mixture. Amchur powder gives the paneer mixture a tanginess that complements the bhindi well; and traditional spices impart a delicious flavour and tempting aroma to the stuffed bhindi with paneer. | [Wash, dry and slit the ladies finger lengthwise., Stuff 1 tbsp of the prepared stuffing into each bhindi. Cut the stuffed ladies finger into half horizontally., Heat 2 tbsp of oil in a fry pan, add the stuffed the ladies finger and mix well. Cover with a lid and cook on a slow flame for 8 to 10 minutes or till ladies finger are soft, while stirring occasionally. Keep aside., Heat the remaining 2 tbsp of oil on a non-stick tava (griddle), add the onions and sauté on a medium flame for 1 to 2 minutes., Add the ginger-garlic paste and 2 tbsp of water and cook on a medium flame for 1 minute., Add the tomatoes, chilli powder and salt, mix well and cook on a medium flame for 2 to 3 minutes or till the tomatoes turn soft, while stirring occasionally., Add the sautéed ladies fingers, remaining paneer stuffing and garam masala, mix well and cook on a medium flame for 2 minutes, while stiriring occasionally., Serve hot garnished with coriander.] | [Not Given] | stuffed-bhindi-with-paneer-207r |
| rcp6427 | Stuffed Bhindi with Paneer ( Healthy Subzi) | Dinner | Veg | [ladies finger (bhindi), oil, grated onions, ginger (adrak) paste, garlic (lehsun) paste, chilli powder, blanched and chopped tomatoes, garam masala, salt, grated low-fat paneer (cottage cheese), chopped coriander (dhania), chopped green chillies, salt] | 20 mins | 16 mins | [Punjabi Sabzis, Semi-Dry Sabzis, Low Cal Subzis, Non Stick Kadai Veg, Healthy Paneer Sabzis, High Protein Sabzis, Healthy Dinner Weight Loss] | 4Makes 4 servings | Punjabi | It is common to stuff bhindi with besan and masala powders. But, you can give the popular dish a twist by stuffing it with paneer instead. By using low-fat paneer, you can ensure guilt-free dining too! What makes the Stuffed Bhindi with Paneer all the more delightful is the thoughtful combination of spices, tomatoes and onions, which makes the dish extremely aromatic and tasty. | [Stuff each piece of ladies finger with a little paneer stuffing and keep aside., Heat 2 tsp of oil in a non-stick kadhai and add the stuffed ladies fingers. Cover with a lid and cook on a medium flame for 8 to 10 minutes or till the ladies finger is cooked, while stirring occasionally. Remove the ladies finger and keep aside., Heat the remaining 1 tsp of oil in the same non-stick kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the ginger paste, garlic paste, chilli powder and 2 tbsp of water and sauté on a medium flame for a few more seconds., Add the tomatoes, garam masala and salt, mix well and cook on a medium flame for 1 minute, while stirring once in between., Add the stuffed and sautéed ladies finger, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally and gently., Serve hot.] | [Energy, 95 cal, Protein, 3.8 g, Carbohydrates, 10.8 g, Fiber, 3.8 g, Fat, 4.1 g, Cholesterol, 0 mg, Sodium, 35.9 mg] | stuffed-bhindi-with-paneer---healthy-subzi-6427r |
| rcp38910 | Stuffed Buckwheat Paratha ( Gluten Free Recipe ) | Dinner | Veg | [buckwheat (kuttu or kutti no daro) flour, rice flour (chawal ka atta), oil, salt, rice flour (chawal ka atta), crushed sweet corn kernels (makai ke dane), chopped coriander (dhania), ginger-green chilli paste, grated processed cheese, chopped tomatoes, chopped capsicum, salt, oil] | 15 mins | 15 mins | [Dinner, Breakfast Theplas, Parathas, One Dish Vegetarian Meals, One Meal Dinner, Indian Tawa, Father's Day, Indian Party] | 6Makes 6 parathas (6 paratha ) | Indian | stuffed buckwheat paratha recipe | kuttu ka paratha | gluten free buckwheat paratha | kuttu ki roti | with 21 amazing images. stuffed buckwheat paratha recipe | kuttu ka paratha | gluten free buckwheat paratha | kuttu ki roti is specially designed for gluten intolerant who have to avoid the gluten from wheat. Learn how to make gluten free buckwheat paratha. To make stuffed buckwheat paratha, first make the roti. Combine all the ingredients in a deep bowl and knead into soft dough, using enough water. Divide the dough into 6 equal portions and roll out each portion into a 150 mm. (6”) diameter circle using a little rice flour for rolling. Cook each roti very lightly on a hot tava (griddle) and keep aside. Then make the stuffing by mixing corn, coriander, ginger green chilli paste, cheese, tomatoes, capsicum and salt. Divide the stuffing into 6 equal portions and keep aside. Just before serving, place a roti on a flat, dry surface, spread a portion of the prepared stuffing on half of the roti and fold it over to make a semi-circle. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both sides. Repeat with the remaining dough and stuffing to make 5 more parathas. Serve immediately. This gluten free buckwheat paratha is an exotic addition to the menu of gluten intolerant people. A meal in itself it has typically Mexican style stuffing which adds volume and taste to the parathas. A brilliant idea to transform simple paratha into a classic special dish is to serve it with a bowl of soup to add up to a filling meal. We have used little rice flour along with kuttu flour to make this kuttu ki roti so rolling becomes easier. However, the roti might not get a very even shaped edge. Do not worry about it. Tomatoes add the perfect juiciness to the stuffing of kuttu ka paratha, while the capsicum adds the necessary crunch. You can also add some mixed herbs or oregano to further enhance its flavours. Tips for stuffed buckwheat paratha. 1. Buckwheat flour isn’t very easily available in stores. You can buy buckwheat and make the flour. For ¾ cup of buckwheat flour, grind 1 cup of buckwheat in a mixer to a smooth powder. Use as per the recipe. 2. If you wish buckwheat flour can also be replaced with maize flour in these delicious parathas. 3. Like most rotis made with buckwheat, these too need to be served immediately on cooking. Enjoy stuffed buckwheat paratha recipe | kuttu ka paratha | gluten free buckwheat paratha | kuttu ki roti | with step by step photos. | [Combine all the ingredients in a deep bowl and knead into soft dough, using enough water., Divide the dough into 6 equal portions and roll out each portion into a 150 mm. (6”) diameter circle using a little rice flour for rolling., Cook each roti very lightly on a hot tava (griddle) and keep aside., To make stuffed buckwheat paratha, divide the stuffing into 6 equal portions and keep aside., Just before serving place a roti on a flat, dry surface, spread a portion of the prepared stuffing on half of the roti and fold it over to make a semi-circle., Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both sides., Repeat with the remaining dough and stuffing to make 5 more parathas., Serve the stuffed buckwheat paratha immediately., For ¾ cup of buckwheat flour, grind 1 cup of buckwheat in a mixer to a smooth powder. Use as per the recipe.] | [Energy, 178 cal, Protein, 6 g, Carbohydrates, 24.2 g, Fiber, 2.8 g, Fat, 7.3 g, Cholesterol, 10 mg, Sodium, 130.2 mg] | stuffed-buckwheat-paratha---gluten-free-recipe--38910r |
| rcp1402 | Stuffed Cabbage Leaves with Spinach ( Low Calorie Healthy Cooking) | Lunch | Veg | [cabbage, onion, chopped, green chilli, chopped, chopped spinach (palak), low fat paneer (cottage cheese), white sauce, oil, salt] | 10 mins | 20 mins | [Leafy Vegetable Sabzis, Baked, Oven, Healthy Sabzis with Gravies, Healthy Sabzis with Leafy Vegetables, Healthy Indian Lunch Weight Loss] | 12Makes 12 pieces | Indian | A unique way to prepare cabbage filled with spinach and creamy stuffing and baked. | [Put the cabbage leaves in boiling water for 5 minutes. Remove the thick stems., Drain and cut each cabbage leaf into 2 pieces., Heat the oil and fry the onion for 1/2 minute. Add the green chilli and fry again for a few seconds. Add the spinach and cook for 1 minute. Drain the water if any. Add the paneer and salt and mix well., Fill the cabbage leaves with this mixture. Spread a little white sauce inside. Make packets or rolls of each leaf and close., Arrange the cabbage in a greased baking dish. Pour the white sauce on top and sprinkle the paneer., Bake in a hot oven at 200ºc for 10 minutes., Serve hot.] | [Energy, 17 cal, Protein, 0.5 g, Carbohydrates, 1.4 g, Fiber, 0.6 g, Fat, 1 g, Cholesterol, 0.1 mg, Sodium, 12.4 mg] | stuffed-cabbage-leaves-with-spinach--low-calorie-healthy-cooking-1402r |
| rcp22634 | Stuffed Cabbage, Carrot and Cheese Rolls | Snacks | Veg | [wheat (gehun), melted butter, shredded cabbage, grated carrot, grated processed cheese, butter, chopped green chillies, chopped garlic (lehsun), ginger (adrak) paste, grated onions, salt, mashed potatoes, tomato ketchup] | 10 mins | 8 mins | [Indian snacks with little planning, Indian Snacks for Entertaining, Indian Wraps, Evening Tea Snacks, Indian Rolls, Veg Roll, High Tea Party, Western Party] | 6Makes 6 rolls | Indian | stuffed cabbage carrot and cheese rolls recipe | stuffed cabbage roll | Indian veg cheese rolls | with 28 amazing images. stuffed cabbage carrot and cheese rolls recipe | stuffed cabbage roll | Indian veg cheese rolls is a satiating and comforting fare for people of all ages. Learn how to make stuffed cabbage roll. For the filling of stuffed cabbage carrot and cheese rolls, heat the butter in a broad non-stick pan, add the green chillies, garlic and ginger paste and sauté on a medium flame for a few seconds. Add the cabbage, carrots, onions and salt and cook on a medium flame for 1 to 2 minutes. Switch off the flame, add the potatoes and cheese and mix well. Divide the filling into 6 equal portions. Keep aside. To make stuffed cabbage carrot and cheese rolls, spread a portion of the filling in the centre of a chapati and roll it up tightly. Heat a non-stick tava (griddle) and place the roll on it and cook using little butter till both sides are golden brown in colour. Repeat steps 1 and 2 to make more 5 rolls. Cut them diagonally into 2 and serve immediately with tomato ketchup. A mixture of sautéed vegetables, spiced up with ginger, green chillies and garlic, and bound together with potatoes and cheese, is rolled up tightly in a chapati and roasted on a griddle till it turns a perfect golden brown. Here perfectly chosen combination of vegetables are cooked the right way, and garnished with the right spices to make stuffed cabbage roll. The Indian veg cheese rolls is a great snack on-the-go as it is filling and nutritious, and does not need any special accompaniment except perhaps some tangy tomato sauce. But to make a pleasing meal, you can enjoy it with an elegantly flavoured soup like pumpkin potato soup. Tips for stuffed cabbage carrot and cheese rolls. 1. Grated beetroot would be flavourful addition to the filling. 2. For a luscious mouthfeel, you can also spread mayonnaise on the chapatti before spreading the filling. 3. You can keep the filling and the chapatti ready, but assemble and cook it just before serving. Enjoy stuffed cabbage carrot and cheese rolls recipe | stuffed cabbage roll | Indian veg cheese rolls | with step by step photos. | [Heat the butter in a broad non-stick pan, add the green chillies, garlic and ginger paste and sauté on a medium flame for a few seconds., Add the cabbage, carrots, onions and salt and cook on a medium flame for 1 to 2 minutes., Switch off the flame, add the potatoes and cheese and mix well., Divide the filling into 6 equal portions. Keep aside., To make the stuffed cabbage, carrot and cheese rolls spread a portion of the filling in the centre of a chapati and roll it up tightly., Heat a non-stick tava (griddle) and place the roll on it and cook using little butter till both sides are golden brown in colour., Repeat steps 1 and 2 to make more 5 rolls., Cut the stuffed cabbage, carrot and cheese rolls diagonally into 2 and serve immediately with tomato ketchup., You can cook to 2 rolls at a time.] | [Energy, 173 cal, Protein, 4.7 g, Carbohydrates, 19.3 g, Fiber, 3.4 g, Fat, 8.9 g, Cholesterol, 7.9 mg, Sodium, 96.2 mg] | stuffed-cabbage-carrot-and-cheese-rolls-22634r |
| rcp844 | Stuffed Canneloni with Spinach and Cottage Cheese | Lunch | NA | [plain flour (maida), oil, salt, spinach leaves, crumbled paneer, chopped green chillies, nutmeg (jaiphal) powder, White Sauce, salt, White Sauce, grated processed cheese] | 15 min. | 20 min. | [Pastas, Casseroles and Bakes, Baked, Italian Party, Oven, Quick Healthy Lunch] | 6Serves 6. | Italian | This dish baked with white sauce and cheese will delight all lovers of spinach. | [Mix the flour, oil and salt. Add water and prepare a soft dough., Keep the dough aside for 15 minutes., Steam the spinach leaves. Squeeze out the water., Chop finely and mix with the paneer, green chillies, nutmeg powder, white sauce., Roll out the dough into small thin rounds., Boil plenty of water in a vessel and add 1 tablespoon of oil to the boiling water., Drop one round at a time into the boiling water, cook for 1/2 minute and remove. Repeat for all rounds., Fill each round with 1 tablespoon of the spinach stuffing and roll up., Arrange on a greased baking dish, pour the white sauce, spread a little stuffing for decoration and sprinkle grated cheese on top., Bake in a hot oven at 200 degree C ( 400 degree F) for 15 minutes.] | [Energy, 586 cal, Protein, 17.4 g, Carbohydrates, 34 g, Fiber, 0.2 g, Fat, 36 g, Cholesterol, 85.7 mg, Sodium, 484.4 mg] | stuffed-canneloni-with-spinach-and-cottage-cheese-844r |
| rcp7461 | Stuffed Capsicum in Tomato Gravy ( Diabetic Recipe) | NA | NA | [capsicum, oil, cumin seeds (jeera), chopped and boiled mixed vegetables, grated low-fat paneer (cottage cheese), chilli powder, chopped green chillies, salt, chopped coriander (dhania), chopped tomatoes, sliced onions, chopped red pumpkin (bhopla / kaddu), grated ginger (adrak), chopped garlic (lehsun), cloves (laung / lavang), cinnamon (dalchini), oil, cumin seeds (jeera), chilli powder, salt, cornflour, low-fat milk, sugar, garam masala] | 20 mins | 30 mins | [Sabzis with Gravies, Low Cal Subzis, Saute, Indian Party, Non-stick Pan, Pregnancy Vitamin A Rich, Diabetic Sabzis] | 6Makes 6 servings | Indian | Capsicum, stuffed with a mixed vegetable and low-fat paneer stuffing, is drowned in a generously-spiced tomato gravy to provide a flavourful boost of fibre and vitamin A. Not too much oil and no cream either, but still luscious, the Stuffed Capsicum in Tomato Gravy uses very little cornflour along with low-fat milk mixture and red pumpkin for thickening. This diabetic-friendly recipe is indeed a treat to the taste buds. | [Cut the tops of the capsicum and scoop out the centre and seeds and discard them., Drop the capsicum shells in boiling water and blanch for 5 to 7 minutes. Drain well and keep aside., Heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the mixed vegetables, low-fat paneer, chilli powder, green chillies, salt, coriander and 1 tbsp of water and mix well., Lightly mash using a potato masher and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside to cool slightly., Divide the stuffing into 4 equal portions and stuff each blanched capsicum with a portion of the stuffing. Keep aside., Combine the cornflour and low-fat milk in a bowl, mix well and keep aside., Combine the tomatoes, onions, red pumpkin, ginger, garlic, cloves, cinnamon and 1¾ cup of water in a deep non-stick pan, mix well and cook on a slow flame for 8 to 10 minutes or till the tomatoes and red pumpkin turn soft., Keep aside to cool completely and remove the cloves and cinnamon and discard them., Blend the mixture in a mixer into a smooth purée and keep aside., Heat the oil in a deep non-stick kadhai and add the cumin seeds., When the seeds crackle add the puréed tomato mixture, chilli powder, salt and cornflour-milk mixture, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally., Add the sugar, garam masala and ¼ cup of water, mix well and cook on medium flame for 1 to 2 minutes. Keep aside., Just before serving, reheat the tomato gravy., Arrange the stuffed capsicum on a serving plate and pour the hot tomato gravy over it., Serve immediately.] | [Energy, 77 cal, Protein, 3.3 g, Carbohydrates, 9.6 g, Fiber, 3.5 g, Fat, 2.9 g, Cholesterol, 0 mg, Sodium, 30.5 mg] | stuffed-capsicum-in-tomato-gravy---diabetic-recipe-7461r |
| rcp1259 | Stuffed Capsicum Rings | NA | NA | [capsicum, grated processed cheese, oil, mashed potatoes, crumbled paneer (cottage cheese), chopped green chillies, boiled and coarsely crushed sweet corn kernels, chopped french beans, chopped coriander (dhania), garlic (lehsun) paste, turmeric powder (haldi), chilli powder, garam masala, chaat masala, dried mixed herbs, salt] | 10 mins | 10 mins | [Jain International, Mexican Main Dish, Mexican Delights, Baked, Mexican Party] | 10Makes 10 stuffed rings | Jain | stuffed capsicum rings recipe | stuffed capsicum tava fry | cheesy stuffed bellpeppers | Capsicums are stuffed with a tasty filling of paneer and white sauce. | [To make stuffed capsicum rings, place the capsicum horizontally and cut the top., Remove the seeds and discard them., Stuff and press the prepared stuffing properly inside each cavity of the capsicum., Now cut each stuffed capsicum into slightly thick roundels., Repeat steps 3 and 4 to make roundels of remaining stuffed capsicum., Heat 1/2 tbsp oil in a broad pan, place 5 roundels and cook them on medium flame using ½ tbsp oil form both the sides until golden brown., Lower the flame and sprinkle little grated cheese on each cooked roundel., Cover with a lid for 2 minutes until the cheese melts., Repeat step 6 to 8 make 1 cook remaining roundels., Serve stuffed capsicum rings hot.] | [Energy, 76 cal, Protein, 2.2 g, Carbohydrates, 4.9 g, Fiber, 0.9 g, Fat, 5.4 g, Cholesterol, 2 mg, Sodium, 27.3 mg] | stuffed-capsicum-rings-1259r |
| rcp1352 | Stuffed Capsicum with Curds, Cucumber and Penne Salad | NA | Veg | [capsicum, low-fat curds (dahi), grated cucumber, cooked and chopped whole wheat penne, chopped green chillies, salt, chopped yellow capsicum] | 15 mins | 10 mins | [Low Calorie Indian Salad, Wholesome Salads (Salads that make a meal), No Cooking Veg Indian, Sizzler Party, Refrigerator, Low Calorie Salads & Raitas] | 4Makes 4 servings | Indian | When you think of stuffed capsicum, the first dish that comes to mind is fat-laden bhajiyas of capsicum filled up with starchy potatoes! You will lose the taste for that after you try this flavourful Stuffed Capsicum with Curds, Cucumber and Penne salad. This unusual but elegant salad is rich in vitamin A which is an essential nutrient in this hurried lifestyle to keep stress away. The curd and penne stuffing make this elegant salad hard to resist. | [Cut each capsicum into 2 vertically and scoop out the centres, deseed and discard them. Keep the capsicum shells aside., Boil enough water in a deep non-stick pan, add the capsicum shells and cook on a medium flame for 10 minutes. Drain and keep aside., Squeeze out the water from the cucumber., Combine the curds, cucumber, penne, green chillies and salt in a deep bowl and mix well., Divide this stuffing into 4 equal portions and keep aside., Stuff each capsicum shell with a portion of stuffing., Serve immediately garnished with yellow capsicum.] | [Energy, 43 cal, Protein, 2.5 g, Carbohydrates, 7.9 g, Fiber, 1.8 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 22.8 mg] | stuffed-capsicum-with-curds-cucumber-and-penne-salad-1352r |
| rcp2995 | Stuffed Carrot Halwa Pancake | NA | NA | [grated carrot, ghee, sugar, milk powder, milk, cardamom (elaichi) powder, whole wheat flour (gehun ka atta), powdered sugar, cinnamon (dalchini) powder, butter] | 15 mins | 14 mins | [Indian Pancakes, Indian Tawa, Tava, Non-stick Pan, Pregnancy Fiber Rich, Pregnancy Vitamin A Rich, Pregnancy International] | 7Makes 7 stuffed pancakes | Indian | If you have an insatiable sweet tooth, try desserts like this one that are healthier and also leave you satisfied. These Stuffed Carrot Halwa Pancakes are simply delightful, and are also relatively easy to make as we have presented a healthier and quicker version of gajar ka halwa that does not require you to slave for hours in the kitchen. The carrots are first steamed, sautéed in a little ghee, sweetened and swirled with milk and milk powder to achieve a rich khoya flavour with minimal effort! Loaded with essential nutrients and satiating too, these halwa packed and cinnamon laced whole wheat flour pancakes are ideal for pregnant women. | [Steam the carrots in a steamer for 5 minutes. Remove and keep aside., Heat the ghee in a deep non-stick kadhai, add the steamed carrots, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Add the sugar, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Add the milk powder and milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Add the cardamom powder and mix well. Keep aside., Combine all the ingredients with approx. 1¼ cups of water in a deep bowl and mix well to make a smooth batter., Heat a 100 mm. (4") diameter non-stick pan and grease it using 1/8 tsp of butter., Pour ¼ cup of the batter on it and tilt it around quickly so that the batter coats the pan evenly., Cook the pancake on a medium flame, using 1/8 tsp of butter, for 1 minute or till it turns light brown in colour from both the sides., Repeat steps 2 to 4 to make 6 more pancakes. Keep aside., Place a pancake on a clean dry surface and spread 2 tbsp of the carrot halwa on one half of the panacke., Fold the pancake to make a semi-circle and press it lightly., Repeat steps 1 and 2 to make 6 more stuffed pancakes.] | [Energy, 144 cal, Protein, 3.5 g, Carbohydrates, 24.2 g, Fiber, 3.9 g, Fat, 3.9 g, Cholesterol, 2.5 mg, Sodium, 23.9 mg] | stuffed-carrot-halwa-pancake-2995r |
| rcp33023 | Stuffed Cauliflower Pancakes ( Weight Loss After Pregnancy ) | Snacks | Veg | [whole wheat flour (gehun ka atta), cornflour, milk, salt, oil, chopped green chillies, grated ginger (adrak), chopped onions, grated cauliflower, paneer (cottage cheese), turmeric powder (haldi), salt, chopped coriander (dhania)] | 10 mins | 10 mins | [Non-stick Pan, Non Stick Kadai Veg, Pregnancy Snacks] | 6Makes 6 stuffed pancakes | NA | Stuffed cauliflower pancakes, yummy…is all you will say as you enjoy this low calorie, wholesome wheat flour pancake filled with cauliflower mozzarella cheese filling. An ideal snack for evenings | [Combine all the ingredients in a bowl along with 1/2 cup of water and mix well to make a smooth batter. Keep aside., Heat oil in a small non-stck kadhai, add the green chillies, ginger and onions and saute on a medium flame for 2 to 3 minutes., Add the cauliflower, sprinkle a little water and saute on a slow flame for 3 to 4 minutes or till the cauliflower is cooked., Add the paneer, turmeric powder, salt and corriander, mix well and cook on a slow flame for 2 minutes, while stirring gently., Heat a non-stick pan, pour a ladleful of the batter and tilt the pan around quickly so that the batter coats the pan evenly., Cook the pancake on both the sides using ¼ tsp of oil for 30 seconds approximately., Remove the pancake on a plate and spread ¼th of the stuffing on one edge., Fold the pancake to make a semi-circle and press it lightly., Repeat with the remaining ingredients to make 3 more stuffed pancakes. Serve immediately.] | [Energy, 117 cal, Protein, 4 g, Carbohydrates, 13 g, Fiber, 2.2 g, Fat, 5.4 g, Cholesterol, 1.3 mg, Sodium, 13.9 mg] | stuffed-cauliflower-pancakes--weight-loss-after-pregnancy--33023r |
| rcp188 | Stuffed Cauliflower Paratha, Gobi Pudina Paratha | Lunch | Veg | [rice flour (chawal ka atta), whole wheat flour (gehun ka atta), oil, salt, milk, chopped cauliflower, oil, salt, turmeric powder (haldi), chopped coriander (dhania), chopped mint leaves (phudina), chopped green chillies, freshly ground black pepper (kalimirch), whole wheat flour (gehun ka atta), oil, curd (dahi)] | 15 mins | 15 mins | [Punjabi, Punjabi roti recipes | Punjabi parathas, Punjabi Breakfast, One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba, Parathas] | 6Makes 6 parathas | Punjabi | stuffed cauliflower paratha recipe | Indian gobhi paratha | gobi pudina paratha | spiced cauliflower flatbread | with 45 amazing images. stuffed cauliflower paratha recipe | Indian gobhi paratha | gobi pudina paratha | spiced cauliflower flatbread is a one meal dish which is best paired with a bowl of curd. Learn how to make Indian gobhi paratha. To make stuffed cauliflower paratha, combine the rice flour, whole wheat flour, oil and salt in a bowl, mix well and knead into a stiff dough using enough milk. Cover with a lid and keep aside for 15 minutes. For the cauliflower stuffing, heat the oil in a broad non-stick pan, add the cauliflower, salt, turmeric powder and 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Add the coriander, mint leaves, green chillies and pepper powder, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally. Divide the stuffing into 6 equal portions and keep aside. Then to make Indian gobhi paratha, divide the dough into 6 equal portions. Roll 1 portion of the dough into 150 mm. (6”) diameter thin circle using a little whole wheat flour for rolling. Place the roti on a greased hot non-stick tava (griddle) and place 1 portion of the stuffing on one half of the roti. Fold the other half of the roti over the stuffing to make a semi-circle and press it lightly so that the stuffing doesn’t spill out. Cook the paratha, using a little oil, till it turns golden brown in colour from both the sides. Repeat steps 2 to 5 to make 5 more parathas. Serve hot with fresh curds. Crisp and tasty meal that none can refuse, the gobi pudina paratha is wonderful way of preparing healthy cauliflower. Whole wheat flour and a liberal amount of cauliflower give a slight nutritious touch to this dish, while the addition of rice flour makes spiced cauliflower flatbread crispier than normal paratha. Aromatic herbs like coriander and mint along with green chillies give these Indian gobhi paratha a naturally strong aroma that kindles one’s appetite. Ensure to chop the cauliflower finely so the masalas coat it well. Tips for stuffed cauliflower paratha. 1. Serve Indian gobhi paratha with chilled curds. See how to make curds. 2. Serve gobi pudina paratha with achar. 3. Cook on a medium flame for 2 to 3 minutes, while stirring continuously. Cauliflower should be slightly crunchy and not overcooked. 4. Remember that we need to cook the base of the paratha. So take a pair to tongs and hold the paratha vertically to cook the base on a tava. Enjoy stuffed cauliflower paratha recipe | Indian gobhi paratha | gobi pudina paratha | spiced cauliflower flatbread | with step by step photos. | [Combine the rice flour, whole wheat flour, oil and salt in a bowl, mix well and knead into a stiff dough using enough milk., Cover with a lid and keep aside for 15 minutes., Heat the oil in a broad non-stick pan, add the cauliflower, salt, turmeric powder and 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Add the coriander, mint leaves, green chillies and pepper powder, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally., Divide the stuffing into 6 equal portions and keep aside., Divide the dough into 6 equal portions., Roll 1 portion of the dough into 150 mm. (6”) diameter thin circle using a little whole wheat flour for rolling., Place the roti on a greased hot non-stick tava (griddle) and place 1 portion of the stuffing on one half of the roti., Fold the other half of the roti over the stuffing to make a semi-circle and press it lightly so that the stuffing doesn’t spill out., Cook the paratha, using a little oil, till it turns golden brown in colour from both the sides., Repeat steps 2 to 5 to make 5 more parathas., Serve hot with fresh curds.] | [Energy, 211 cal, Protein, 3.8 g, Carbohydrates, 22.7 g, Fiber, 3.8 g, Fat, 11.8 g, Cholesterol, 0 mg, Sodium, 24 mg] | stuffed-cauliflower-paratha-gobi-pudina-paratha-188r |
| rcp32961 | Stuffed Cheesey Quesadila | NA | NA | [grated paneer (cottage cheese), grated mozzrella cheese, chopped green chillies, chopped tomatoes, sweet corn kernels (makai ke dane), salt, plain flour (maida), whole wheat flour (gehun ka atta), salt, oil, whole wheat flour (gehun ka atta), oil] | 15 mins | 25 mins | [Indian Tawa, Mexican Party, Tava] | 4Makes 4 quesadillas | Indian | Filled with the goodness of paneer and corn, this easy to prepare mexican treat resembles a cheese paratha! note that paneer shares the spotlight with mozzarella – because a good melting cheese is an indispensable part of all quesadillas fillings. | [Combine the plain flour, wheat flour, salt and oil in a bowl and knead into a soft dough using enough water., Divide the dough into 8 equal portions and roll out each portion of the dough into a 125 mm. (5”) diameter circle, using a little wheat flour for rolling., Cook each tortilla lightly on a hot tava (griddle), using a little oil, till light brown spots appear on both sides. Keep aside., Divide the stuffing into 4 equal portions and keep aside., Place a tortilla on a clean dry surface, spread a portion of the stuffing on a tortilla. Place another tortilla on top and press well so that they stick., Cook on a tava (griddle) using little oil till crisp on both sides., Repeat with the remaining ingredients to make 3 more quesadillas., Cut each quesadilla into halves and serve immediately.] | [Energy, 296 cal, Protein, 10.7 g, Carbohydrates, 34.5 g, Fiber, 0.7 g, Fat, 13 g, Cholesterol, 3.8 mg, Vitamin A, 201.7 mcg, Vitamin B1, -0.2 mg, Vitamin B2, -0.2 mg, Vitamin B3, 1 mg, Vitamin C, 4.5 mg, Folic Acid, 10.6 mcg, Calcium, 196.5 mg, Iron, 1.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 112 mg, Potassium, 109.8 mg, Zinc, 0.5 mg] | stuffed-cheesey-quesadila-32961r |
| rcp41570 | Stuffed Cheesy Garlic Bread | NA | NA | [plain flour (maida), instant dry yeast, sugar, chopped garlic (lehsun), dried oregano, soft butter, dry red chilli flakes (paprika), salt, freshly ground black pepper (kalimirch), dried basil, dried rosemary, dried thyme, dry red chilli flakes (paprika), garlic (lehsun) powder, salt, maize flour (makai ka atta), cheese spread, grated processed cheese, chopped jalapenos, melted butter] | 15 mins | 0 mins | [Italian Breads, Bread Snack, Christmas, Thanksgiving, High Tea Party, Western Party, Oven] | 2Makes 2 stuffed garlic bread | Italian | Bursting with flavour, this Stuffed Cheesy Garlic Bread can be served with soup or enjoyed as a snack by itself. This herby, garlicky bread is stuffed with a succulent cheesy filling, which is also perked up with a tongue-tickling spice mixture that combines the best of spices and herbs. The leavened dough is once again brushed with butter and topped with spices before baking. This gives the bread a super aroma, which wafts out of the oven as it bakes. You are sure to enjoy the vibrant flavour and cheesy texture of this bread in every single bite. Smoked Pepper and Cheese Bread and Sundried Tomato Loaf are other flavourful breads worth trying. | [Combine the yeast, sugar and 2 tbsp water in a small bowl, mix well cover it with a lid and keep aside for 10 minutes., Combine the plain flour, garlic, oregano, butter, chilli flakes, yeast-water mixture and salt, mix well and knead it into a soft dough using enough warm water., Transfer the dough into a greased bowl and cover it with a damp muslin cloth and keep aside for 1 hour., Combine all the ingredients in a mortal pestle (khalbatta) and pound till coarse. Keep aside., Dust a clean dry surface with little maize flour, place the dough over it and knead it till smooth., Divide the dough into 2 equal portions., Roll a portion of the dough into a 200 mm. (8”) diameter circle using a little maize flour for rolling., Spread 1 tbsp of cheese spread on one side of the circle, leaving the edges and sprinkle ½ cup of cheese evenly over it., Sprinkle with 1 tsp of the prepared spice mixture and ½ tbsp jalapenos evenly over it., Cover it with the other half of the dough to make a semi-circle and press it well to seal the edges completely., Repeat step 3 to 6 to make one more stuffed garlic bread., Place them on a baking tray lined with butter paper, cover it with a damp muslin cloth and keep aside for 30 minutes., Slit vertically each stuffed garlic bread slightly at regular intervals using a sharp knife., Brush melted butter over each stuffed garlic bread., Sprinkle the remaining spice mixture and salt evenly over them, and bake it in a pre-heated oven at 200°c (400°f) for 25 minutes.] | [Energy, 604 cal, Protein, 21.1 g, Carbohydrates, 68.7 g, Fiber, 0.2 g, Fat, 27.1 g, Cholesterol, 92.2 mg, Sodium, 1193.6 mg] | stuffed-cheesy-garlic-bread-41570r |
| rcp42157 | Stuffed Cheesy Schezuan Pav, Cheesy Stuffed Schezwan Pav | Snacks | NA | [ladi pavs, grated processed cheese, chopped cabbage, capsicum, chopped onions, chopped green chillies, schezwan sauce, red chilli sauce, tomato ketchup, salt, melted butter, chopped garlic (lehsun), chopped spring onions] | 15 mins | 0 mins | [Indian Snacks for Entertaining, Evening Tea Snacks, Bread Snack, Raksha - Bandhan, Indian Party, High Tea Party, Non-stick Pan] | 4Makes 4 servings | Indian | stuffed cheesy schezuan pav recipe | cheesy stuffed schezwan pav | Indian cheese stuffed pav | cheese garlic pav starter recipe | with 29 amazing images. stuffed cheesy schezuan pav recipe | cheesy stuffed schezwan pav | Indian cheese stuffed pav | cheese garlic pav starter recipe is a perfect party style starter ready in half an hour. Learn how to make cheesy stuffed schezwan pav. To make stuffed cheesy schezuan pav, place 6 ladi pavs on a clean, dry surface and using a sharp knife make horizontal and vertical slits. Put the stuffing into each slit. Place it on an aluminium foil, brush the prepared spread evenly over it. Cover the stuffed ladi pav with the foil till it is sealed very well. Bake in a pre-heated oven at 200ºC (400ºF) for 15 minutes. Open the aluminium foil and serve immediately. Innovation at its best, this cheesy stuffed schezwan pav brings together a few ideas from Oriental and Indian cuisine to give you a snack that’s unforgettable! Spicy, cheesy and buttery, this recipe brings together a medley of textures and flavours, tasting so good that we would recommend it for parties! Ladi Pav bread is stuffed with a scrumptious filling of juicy veggies and tongue-tickling sauces, coated with a buttery-garlicky spread, sealed with foil paper and baked. This way of cooking ensures that all the flavours are locked in – and enhanced – to an extent that is sure to engulf you with joy on the first bite itself of cheese garlic pav starter recipe. Indian cheese stuffed pav is sure to win your heart with its lovely colour, irresistible cheesy and garlicky flavour. You can also try Pav Bhaji Sandwich, Ladi Pav Garlic Bread and Pav Bhaji Burger. Tips for stuffed cheesy schezuan pav. 1. When buying the ladi pavs for this recipe, make sure the six of them are joined together as it makes the preparation easier. 2. Make sure you do not cut the pav completely. Prepare ladi pav at home by following this easy recipe with images of Ladi Pav and Whole Wheat Ladi Pav. 3. Prefer to grate the processed cheese thickly. 4. While we have used only garlic, you can go really wild with the flavors for this and add other herbs, spices and seasonings like parsley, rosemary, thyme to perk up the schezwan bread. 5. Do not make the stuffing too much in advance. 6. The butter should be melted so it mixes well with the rest of the ingredients to give a smooth mixture. You can melt it in a microwave. 7. It is important to chop the spring onion greens finely so they spread easily and give a nice bite after baking. Enjoy stuffed cheesy schezuan pav recipe | cheesy stuffed schezwan pav | Indian cheese stuffed pav | cheese garlic pav starter recipe | with step by step photos. | [To make stuffed cheesy schezuan pav, place 6 ladi pavs on a clean, dry surface and using a sharp knife make horizontal and vertical slits., Put the stuffing into each slit., Place it on a aluminium foil, brush the prepared spread evenly over it., Cover the stuffed ladi pav with the foil till it is sealed very well., Bake in a pre-heated oven at 200ºc (400ºf) for 15 minutes., Open the aluminium foil and serve the stuffed cheesy schezuan pav immediately.] | [Not Given] | stuffed-cheesy-schezuan-pav-cheesy-stuffed-schezwan-pav-42157r |
| rcp31074 | Stuffed Chilla Recipe, Healthy Sprouts Besan Cheela | Dinner | Veg | [boiled mixed sprouts, butter, cumin seeds (jeera), chopped green chillies, chopped onions, chopped tomatoes, chaat masala, salt, chopped coriander (dhania), besan (bengal gram flour), asafoetida (hing), turmeric powder (haldi), ginger-green chilli paste, salt, oil] | 15 mins | 20 mins | [Rajasthani Naashta, Breakfast Chillas, Indian Pancakes, Indian Snacks for Entertaining, Evening Tea Snacks, One Dish Vegetarian Meals, One Meal Dinner, Indian Party] | 6Makes 6 chillas | Rajasthani | stuffed chilla recipe | healthy sprouts stuffed besan cheela | Indian stuffed besan chilla | healthy chila snack | with 43 amazing images. stuffed chilla recipe | healthy sprouts stuffed besan cheela | Indian stuffed besan chilla | healthy chila snack is a satiating meal in itself. Learn how to make healthy sprouts stuffed besan cheela. To make stuffed chilla, first make the mixed sprouts stuffing. Heat the butter in a broad non-stick pan and add the cumin seeds. When the cumin seeds crackle, add the green chillies and onions and sauté on a medium flame for 1 minute. Add the tomatoes, mix well and cook on a medium flame for 2 minutes. Add the mixed sprouts, chaat masala and salt, mix well and cook on a medium flame for 2 minutes. Remove from the flame, add the coriander and mix well. Divide the stuffing into 6 equal portions and keep aside. For the chila batter, combine all the ingredients in a deep bowl along with approx. 1¼ cups of water and mix well to make a thin batter of pouring consistency. Keep aside. Heat a non-stick tava (griddle) and lightly grease it ¼ tsp of oil. Pour a ladleful of the batter on the tava (griddle) and spread it evenly to make a thin circle of 150 mm. (6") in diameter. Cook, using ¼ tsp of oil, till it turns golden brown in colour from both the sides. Place one portion of the stuffing on one half of the chila and fold it to make a semi-circle. Repeat steps 2 to 4 to make 5 more stuffed chilas. Serve immediately. Chilas are delicious pancakes unique to the desert province of Rajasthan. This unique recipe turns the homely chila into an exotic healthy sprouts stuffed besan cheela by stuffing it with a wholesome and flavourful sprouts mixture. This versatile stuffing can also be used as a stuffing for wrap in chapatis or just plain, as a snack in its own right! Loaded with skin-friendly nutrients like protein, vitamin A, iron and folic acid, the healthy veg chila snack not only improves the health of your skin, but your overall immunity too. All the more reason to treat your family to these delightfully tasty chilas. If having for breakfast, have it with a glass of healthy smoothie like avocado spinach pear smoothie. It will keep you satiated for a long time. For dinner, accompany Indian stuffed besan chilla with a bowl of healthy soup like vegetable and basil soup. Tips for stuffed chilla. 1. The mixed sprouts should be perfectly cooked, but not mushy. 2. The batter has to be thin and of pouring consistency. 3. The batter should be lump free. Use a whisk if necessary. 4. The batter and stuffing can be made in advance. But make the chilla just before serving. Enjoy stuffed chilla recipe | healthy sprouts stuffed besan cheela | Indian stuffed besan chilla | healthy chila snack | with step by step recipe. | [Heat the butter in a broad non-stick pan and add the cumin seeds., When the cumin seeds crackle, add the green chillies and onions and sauté on a medium flame for 1 minute., Add the tomatoes, mix well and cook on a medium flame for 2 minutes., Add the mixed sprouts, chaat masala and salt, mix well and cook on a medium flame for 2 minutes., Remove from the flame, add the coriander and mix well., Divide the stuffing into 6 equal portions and keep aside., Combine all the ingredients in a deep bowl along with approx. 1¼ cups of water and mix well to make a thin batter of pouring consistency. Keep aside., To make stuffed chilla, heat a non-stick tava (griddle) and lightly grease it ¼ tsp of oil., Pour a ladleful of the batter on the tava (griddle) and spread it evenly to make a thin circle of 150 mm. (6") in diameter., Cook, using ¼ tsp of oil, till it turns golden brown in colour form both the sides., Place one portion of the stuffing on one half of the chilla and fold it to make a semi-circle., Repeat steps 2 to 4 to make 5 more stuffed chillas., Serve the stuffed chilla immediately.] | [Energy, 164 cal, Protein, 8.7 g, Carbohydrates, 24.2 g, Fiber, 5 g, Fat, 3.6 g, Cholesterol, 1.3 mg, Sodium, 30.1 mg] | stuffed-chilla-recipe-healthy-sprouts-besan-cheela-31074r |
| rcp38583 | Stuffed Chillies | NA | Veg | [bhavanagari chillies, cumin seeds (jeera), peppercorns (kalimirch), dried ginger (soonth) powder, carom seeds (ajwain), grated jaggery (gur), lemon juice, salt, oil] | 5 mins | 10 mins | [Pickles / Achar, Indian Party, Non Stick Kadai Veg, Lower Blood Pressure Accompaniments] | 10Makes 10 stuffed chillies. | Indian | A fiery combination of green chillies, which are a rich source of vitamin c, and calcium-rich jeera. | [Slit the green chillies and keep aside., Dry roast the cumin seeds, peppercorns and carom seeds together in a non-stick pan till it leaves a nice aroma. Remove from the flame and keep aside to cool., Powder all the roasted ingredients finely in a blender., Add the dry ginger powder, jaggery, lemon juice and salt and mix well., Divide the masala into 10 equal portions and keep aside., Stuff each chilli with one portion of the prepared masala and keep aside to marinate for at least an hour., Heat the oil in a non-stick pan, add the stuffed green chillies and sauté for 30 seconds., Serve as an accompaniment with rice ‘n’ carrot appas.] | [Energy, 14 cal, Protein, 0 g, Carbohydrates, 2.9 g, Fiber, 0.1 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 38.8 mg] | stuffed-chillies-38583r |
| rcp849 | Stuffed Chole Puffs | Snacks | NA | [plain flour (maida), fresh yeast dry yeast, sugar, ghee butter, salt, kabuli chana (white chick peas), baking powder, cloves (laung / lavang), cinnamon (dalchini), bayleaves (tejpatta), cumin seeds (jeera), onions, garlic (lehsun) cloves, ginger (adrak), chopped green chillies, tomatoes, pomegranate seeds (anardana), turmeric powder (haldi), chole masala, asafoetida (hing), coriander-cumin seeds (dhania-jeera) powder, oil, salt, ghee] | 75 mins | 35 mins | [Course, Advanced Recipes, Indian Snacks for Entertaining, Baked Snacks, High Tea Party, Advanced Snacks] | 10Makes 10 servings | Indian | A variation of a popular chole dish. | [Sieve the flour very well., Mix the yeast and sugar in 1 teacup of warm water and stir until the yeast dissolves. Add this liquid to the flour and make a soft dough by adding some more warm water. Knead the dough for at least 6 to 7 minutes., Mix the ghee and salt very well. Add to the dough and mix well. Keep the dough under a wet cloth for 20 minutes. Thereafter, knead for 1 minute., Divide the dough into 20 small pieces and shape into small balls. Roll out small puffs with the help of a little flour., Wash and soak the kabuli chana overnight., Next day add the baking powder and salt and cook in a pressure cooker until soft., Heat the oil, add the cloves, cinnamon, bay leaves, cumin seeds and onions and fry until the onions are light brown in colour., Add the garlic paste, ginger, green chillies, tomatoes and cook for 2 minutes., Add the pomegranate seed powder, turmeric powder, chana masala, asafoetida, coriander-cumin seed powder and salt and cook for 2 minutes., Add the kabuli chana and cook for 5 minutes. Mash slightly while cooking., Arrange the puffs on a large greased baking tray leaving a little room between each puff for expansion., Put 1 tablespoon of chole on each puff and put another puff on top. Press very well., Leave the tray in a closed cupboard for 20 minutes., Therafter, bake in a hot oven at 200 degree c (400 degree f) for 10 minutes. Reduce the temperature to 150 degree c (300 degree f) and bake for a further 15 to 20 minutes. Remove from the tray and brush on top with ghee., Alternatively, cook on a tawa with ghee.] | [Not Given] | stuffed-chole-puffs-849r |
| rcp708 | Stuffed Corn and Capsicum Wrap | NA | Veg | [whole wheat flour (gehun ka atta), oil, salt, whole wheat flour (gehun ka atta), oil, oil, chopped green chillies, chopped onions, cooked corn (makai ke dane), chopped capsicum, chopped tomatoes, chilli powder, salt, pizza sauce] | 20 mins | 15 mins | [Indian Wraps, One Dish Vegetarian Meals, Western Party, Tava, Non-stick Pan, Kids Wraps and Rolls] | 4Makes 4 wraps | Indian | Corn and capsicum are a story of contrasts. They clash in colour, texture and flavour, yet go so beautifully well with each other! Once again, this classic combination comes together as a tasty stuffing for soft rotis. You will enjoy the juicy, crunchy texture and sweet, spicy flavour in each mouthful of the Stuffed Corn and Capsicum Wrap. Also try other wraps like Paneer Tikka Wrap and Vegetable and Noodle Wrap . | [Combine all the ingredients in a deep bowl , add enough water and make a soft dough., Divide the dough into 8 equal portions and roll each portion into a 175 mm. (7”) diameter circle., Heat a non-stick tava (griddle) , cook the rotis, using little oil till both sides are golden brown in colour. Keep aside., Heat the oil in a broad non-stick pan, add the green chillies and onions and sauté on a medium flame for 1 minute., Add the corn, capsicum, tomato and chilli powder, salt and pepper, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Divide the stuffing into 4 equal portions and keep aside., Place a roti on a clean, dry surface and place a portion of the filling in the centre of the roti., Put 2 tbsp of the pizza sauce over it and roll it up tightly., Repeat steps 1 and 2 to make 3 more wraps., Serve immediately.] | [Energy, 129 cal, Protein, 3 g, Carbohydrates, 18.6 g, Fiber, 1.4 g, Fat, 5.3 g, Cholesterol, 0 mg, Vitamin A, 120.7 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.7 mg, Vitamin C, 14.8 mg, Folic Acid, 15.9 mcg, Calcium, 16.7 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 6.1 mg, Potassium, 119 mg, Zinc, 0.5 mg] | stuffed-corn-and-capsicum-wrap-708r |
| rcp38853 | Stuffed Corn and Paneer Footlong, Baked Veg Paneer Sandwich | Snacks | Veg | [footlong (12”) bread, butter, oil, chopped onions, chopped capsicum, chopped green chillies, chopped tomatoes, crushed sweet corn kernels (makai ke dane), paneer (cottage cheese), tomatoes slices, grated processed cheese] | 10 mins | 5 mins | [Evening Tea Snacks, One Dish Vegetarian Meals, Baked, Indian Birthday Party, High Tea Party, Oven, Snack Recipes for Kids] | 2Makes 2 servings (2 sandwich ) | Indian | Stuffed Corn and Paneer Footlong is an irresistible snack (or meal!) of fresh footlong bread, crisped to perfection and stuffed with a combination of delicious ingredients like tomato for tang, capsicum for flavour, sweet corn for a refreshing crunch, and paneer for a luscious texture. Top this with tomatoes and cheese and bake till the aroma wafts out of the oven, and fills your house with gastronomical nirvana! If you want to round out Stuffed Corn and Paneer Footlong as a meal serve along with a bowl of hot soup of your choice. | [Cut the footlong bread horizontally into two parts and using a spoon scoop out the centres., Brush both the sides with a little melted butter., Bake in pre-heated oven at 200°c (400°f) for 10 minutes or till the bread turns crisp. Keep aside., Heat the oil in a broad non-stick pan and add the onions and sauté on a medium flame for 1 minute., Add the capsicum, green chillies and tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the sweet corn, paneer and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Divide the stuffing into 2 equal portions and keep aside., Spread 1 portion of the prepared stuffing in the hollow cavity on the scooped sides of each toasted bread., Place 3 tomato slices and sprinkle 2 tbsp of cheese over each bread., Bake in pre-heated oven at 200°c (400°f) for 10 minutes., Serve immediately.] | [Energy, 632 cal, Protein, 21.6 g, Carbohydrates, 58.9 g, Fiber, 5 g, Fat, 36.5 g, Cholesterol, 0 mg, Vitamin A, 995.7 mcg, Vitamin B1, -0.3 mg, Vitamin B2, -0.5 mg, Vitamin B3, 0.3 mg, Vitamin C, 66.3 mg, Folic Acid, 49.9 mcg, Calcium, 532.7 mg, Iron, 2.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 77.2 mg, Potassium, 348.1 mg, Zinc, 0.7 mg] | stuffed-corn-and-paneer-footlong-baked-veg-paneer-sandwich-38853r |
| rcp35795 | Stuffed Dates with Christmas Fruits | NA | NA | [dates (khajur), white chocolate, dark chocolate, tutti-frutti, chopped cherries, raisins (kismis), sugar, brandy rum] | 20 mins | 0 mins | [Dry Fruit Flavours, Chocolate Dessert, Christmas, Thanksgiving] | 24Makes 24 chocolates | NA | Chocolate dipped dates with a spirited filling! | [Combine all the ingredients in a deep bow; mix well and soak for 8 to 10 hours. Keep aside., Fill each date with the stuffing and keep aside., Dip 12 dates in melted white chocolate and the remaining 12 in melted dark chocolate., Place the chocolate covered dates on a sheet of butter paper and refrigerate for 15 to 20 minutes., Store in a cool dry place.] | [Energy, 126 cal, Protein, 2.1 g, Carbohydrates, 12.9 g, Fiber, 0.4 g, Fat, 9.9 g, Cholesterol, 0 mg, Sodium, 0.9 mg] | stuffed-dates-with-christmas-fruits-35795r |
| rcp40365 | Stuffed Dosa Cones ( Tiffin Treats) | Lunch | NA | [rice flour (chawal ka atta), semolina (rava/sooji), plain flour (maida), whole wheat flour (gehun ka atta), salt, oil, mustard seeds ( rai / sarson), asafoetida (hing), turmeric powder (haldi), boiled potato cubes, boiled green peas, lemon juice, green chilli paste, chopped coriander (dhania), salt] | 15 mins | 20 mins | [School Time Snacks, Evening Tea Snacks, Indian Tiffin Box, Lunch box, Dabba, Children's Day, Indian Birthday Party, Tava, Non-stick Pan] | 8Makes 8 stuffed dosa cones | Indian | Agreed, dosas taste the best when they are fresh and crisp, but there is a homely charm to soft, spongy dosas that can be comfortably packed in tiffin boxes or carried along when travelling too. Here is an amazing dosa recipe that does not even require fermentation, but stays fresh in the tiffin box for at least 4 hours. Prepare the dosas soft and stuff them with this sumptuous, excitingly flavoured mixture of potatoes and green peas to make Stuffed Dosa Cones, which look and taste attractive to kids. Also pack Apple Sticks ( Tiffin Recipe) in another tiffin, for a fruity delight to munch on during the short break or after lunch. | [Combine all the ingredients with approx. 1½ cups of water in a deep bowl and mix well. Cover with a lid and keep aside for 10 minutes., Heat a non-stick tava (griddle), pour a ladleful of the batter on it and spread it in a circular motion to make a 150 mm. (6”) diameter circle., Smear a little oil over it and along the edges and cook on a medium flame till both the sides turn light brown in colour, but it is soft., Repeat with the remaining batter to make 7 more dosas. Keep aside., Heat the oil in a broad non-stick pan and add the mustard seeds., When the seeds crackle, add the asafoetida and turmeric powder and sauté on a medium flame for a few seconds., Add the potatoes, green peas, lemon juice, green chilli paste, coriander and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally and mashing it lightly using a back of a spoon. Keep aside., Cool the dosas and the stuffing completely., Place a dosa on a clean, dry surface and fold it into a semi-circle, as shown in image 1., Hold both the ends of the dosa and overlap each other to form a cone, as shown in image 2., Stuff the cone with 1 tbsp of the stuffing and press it lightly, , as shown in image 3., Repeat steps 2 to 4 to make 7 more stuffed dosa cones., Wrap in an aluminium foil, and pack in an air-tight tiffin box.] | [Energy, 114 cal, Protein, 2.9 g, Carbohydrates, 22.3 g, Fiber, 1.1 g, Fat, 1.5 g, Cholesterol, 0 mg, Vitamin A, 45.4 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.7 mg, Vitamin C, 3.5 mg, Folic Acid, 5.9 mcg, Calcium, 10.4 mg, Iron, 0.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 4.9 mg, Potassium, 74.9 mg, Zinc, 0.3 mg] | stuffed-dosa-cones--tiffin-treats-40365r |
| rcp3291 | Stuffed Focaccia | Dinner | NA | [crumbled paneer (cottage cheese), mozzarella cheese cubes, chopped basil, dry red chilli flakes (paprika), salt, sea salt (khada namak), butter] | 10 mins | 20 mins | [Italian Breads, Baked, Western Party, Oven, Italian Dinner] | 5Makes 4 to 6 servings | Italian | This Italian flat bread has got its name from the latin word focus, which means "hearth". Italian style ingredients such as roasted peppers, sun-dried tomatoes, olives, fragrant fresh or firm ripe tomatoes will complement this bread dough to perfection. I have used a combination of cottage cheese (paneer) and cubes of mozzarella that melts just perfectly inside the focaccia. Focaccia is very similar to a pizza base but this recipe uses two pizza bases sandwiched with a cheese and basil mixture. Sea salt sprinkled on top of the focaccia gives it a delicious crust. Bake this bread just before dinner and enjoy it with a bowl of hot soup . | [Prepare the pizza dough as mentioned in the recipe. Divide the dough into 2 equal parts., Roll out each portion into a circle of 200 mm. (8") diameter and 8 mm. (1/3") thickness., Place one dough circle on a 200 mm. (8") greased pie dish., Top with the cottage cheese, cheese, basil leaves, chilli flakes and salt., Top with the second dough circle and seal the ends tightly, using a little water., Brush the top of the focaccia with a little water and sprinkle the sea salt over. Prick the focaccia with a fork at regular intervals., Bake in a pre-heated oven at 220°c (430°f) for 15 to 20 minutes or until the base is evenly browned., Brush the hot focaccia with butter., Serve warm, cut into wedges.] | [Not Given] | stuffed-focaccia-3291r |
| rcp1590 | Stuffed French Rolls | NA | NA | [french rolls, melted butter, boiled sweet corn kernels (makai ka dana), green chilli, chopped, White Sauce, grated processed cheese, butter, sugar, salt black pepper (kalimirch) powder, grated cooking cheese, sliced capsicums, tomato] | 15 minutes. | 15 minutes. | [Jain Naashta, Jain International, French Breads, Kids Wraps and Rolls] | 7Serves 6 to 8. | Jain | A long crisp loaf of bread stuffed with a creamy mixture of white sauce and mushrooms. With a hot cup of soup, it makes a simple meal. | [Divide each roll horizontally into two parts. Scoop out the centres., Brush the scooped sides with melted butter., Bake in a hot oven at 200 degree C (400 degree F) for 5 minutes., Mix the corn and white sauce. Add the green chilli, cheese, a pinch of sugar and salt and pepper., Fill the roll with the corn mixture and top with the capsicums and tomato pieces., Sprinkle grated cheese on the top and bake in a hot oven at 200 degree C (400 degree F) until crisp., Serve hot.] | [Not Given] | stuffed-french-rolls-1590r |
| rcp39000 | Stuffed Gobi Methi Paratha | BreakFast | Veg | [whole wheat chapattis, oil, grated cauliflower, chopped fenugreek (methi), oil, chopped green chillies, turmeric powder (haldi), salt] | 15 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Punjabi Breakfast, Breakfast, Whole Wheat Recipes, Breakfast Theplas, Parathas, Parathas, Stuffed Veg Parathas] | 6Makes 6 parathas | Punjabi | stuffed gobi methi paratha recipe | healthy cauliflower whole wheat methi paratha | easy stuffed Indian paratha | with 44 amazing images. stuffed gobi methi paratha recipe | healthy cauliflower whole wheat methi paratha | easy stuffed Indian paratha is a meal by itself. Learn how to make healthy cauliflower whole wheat methi paratha. To make stuffed gobi methi paratha, for the stuffing heat the oil in a non-stick pan, add the green chillies and turmeric powder and sauté on a medium flame for a few seconds. Add the cauliflower and sauté on a medium flame for another 2 to 3 minutes. Add the fenugreek leaves and sauté on a medium flame for 1 to 2 minutes. Remove from the flame and divide the stuffing into 6 equal portions. Keep aside. Then place a chapati on a clean dry surface, spread a portion of the stuffing on one half of the chapati and fold it over to make a semi-circle. Grease a non-stick tava (griddle) using 1/4 tsp of oil. Place the paratha on it and cook it, using 1/4 tsp of oil, till it turns golden brown in colour from both the sides. Repeat steps 1 to 3 to make 5 more parathas. Serve immediately. A vegetable paratha is so convenient to eat when you’re in a hurry to get the day started. Try these mildly spiced easy stuffed Indian paratha for a filling and nourishing morning meal. Accompany it with some curds for a protein rich fare. These healthy cauliflower whole wheat methi paratha are enriched with fibre and vitamin C which are a ladder to maintain a healthy gut and reduce inflammation in the body respectively. Methi, further adds appreciable amounts of iron, thus helping to maintain hemoglobin levels. Tips for stuffed gobi methi paratha. 1. Serve gobi methi paratha with curds to make a healthy Indian breakfast. 2. Use a spatula and press down to cook the stuffed gobi methi paratha evenly. 3. To grate cauliflower, wash and clean the cauliflower thoroughly. Grate the cauliflower by holding the whole cauliflower with the stem against the thickest holes of a grater and grate it by pushing it downwards using the force of your hands. The florets should quickly crumble away to rather fine bits, leaving you with the tougher stem. Enjoy stuffed gobi methi paratha recipe | healthy cauliflower whole wheat methi paratha | easy stuffed Indian paratha | with step by step photos. | [Heat the oil in a non-stick pan, add the green chillies and turmeric powder and sauté on a medium flame for a few seconds., Add the cauliflower and sauté on a medium flame for another 2 to 3 minutes., Add the fenugreek leaves and sauté on a medium flame for 1 to 2 minutes., Remove from the flame and divide the stuffing into 6 equal portions. Keep aside., To make stuffed gobi methi paratha, place a chapati on a clean dry surface, spread a portion of the stuffing on one half of the chapati and fold it over to make a semi-circle., Grease a non-stick tava (griddle) using 1/4 tsp of oil., Place the paratha on it and cook it, using 1/4 tsp of oil, till it turns golden brown in colour from both the sides., Repeat steps 1 to 3 to make 5 more parathas., Serve the stuffed gobi methi paratha immediately., Cool slightly, wrap in an aluminum foil and pack in a tiffin box.] | [Energy, 120 cal, Protein, 3.5 g, Carbohydrates, 17 g, Fiber, 4 g, Fat, 4.6 g, Cholesterol, 0 mg, Sodium, 278.6 mg] | stuffed-gobi-methi-paratha-39000r |
| rcp37282 | Stuffed Hot Dog Rolls | Snacks | NA | [hot dog rolls, melted butter, chopped baby corn, chopped capsicum, butter, chopped onions, plain flour (maida), milk, freshly ground black pepper (kalimirch), chopped green chillies, butter, salt, grated processed cheese, tabasco sauce] | 15 mins | 12 mins | [Indian Snacks using Fruits, Indian Cheese Recipes, Evening Tea Snacks, Christmas, Mother's Day, Thanksgiving, Indian Birthday Party] | 4Makes 4 rolls | Indian | This is a snack that you will love to have, any time and any where! Packed with an aesthetic combination of veggies like capsicum, baby corn and onions in a creamy base seasoned with pepper, these warm hot dog rolls are a delight to bite into. A few drops of Tabasco sauce do their bit in enhancing the flavour further, moving these Stuffed Hot Dog Rolls right to the top of your favourites chart! Also do try other hot dog rolls like Baked Bean Hot Dog Roll and Mixed Vegetable and Paneer Open Hot Dog Roll . | [Divide each roll horizontally into two halves and scoop out the centres of each halve so as to form a hollow cavity., Brush both the sides with a little melted butter and keep aside., Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the plain flour, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Add the baby corn and capsicum and sauté on a medium flame for 1 to 2 minutes., Add the milk, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously., Add the salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the black pepper powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Bake the brushed hot dog rolls in a pre-heated oven at 200°C (400°F) for 5 to 7 minutes., Place them on a clean, dry surface, spread a little of the prepared stuffing in the hollow cavity of each toasted hot dog roll halve., Sprinkle a little cheese on top of each toasted hot dog roll halve and bake them in a pre-heated oven at 200°C (400°F) for 10 minutes., Pour a few drops of Tabasco sauce on each roll and serve immediately.] | [Energy, 377 cal, Protein, 9 g, Carbohydrates, 34.6 g, Fiber, 1.4 g, Fat, 21.4 g, Cholesterol, 0 mg, Vitamin A, 741.4 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.8 mg, Vitamin C, 23.6 mg, Folic Acid, 14.1 mcg, Calcium, 214.1 mg, Iron, 1.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 150.8 mg, Potassium, 178.7 mg, Zinc, 0.2 mg] | stuffed-hot-dog-rolls-37282r |
| rcp33086 | Stuffed Hot Dog Rolls ( Tiffin Recipe) | Snacks | NA | [hot dog rolls, melted butter, butter, chopped onions, green chilli paste, plain flour (maida), milk, cooked sweet corn kernels (makai ke dane), blanched carrot, sugar, salt freshly ground black pepper (kalimirch), grated processed cheese] | 15 mins | 4 mins | [Baked Snacks, Evening Tea Snacks, Baked, Saute, Children's Day, Indian Birthday Party, High Tea Party] | 4Makes 4 rolls (4 roll ) | Indian | Can you picture the smile that blooms on your kids’ faces when they see their favourite fast food packed in the lunch box? These delicious Stuffed Hot Dog Rolls are filled with a white sauce thickened with bread and loaded with colourful and tasty veggies. The stuffing is such that it does not become watery or chewy over time, so the rolls stay fresh till lunch time. Your kids will love this cheese-topped delight right up to the last bite. Team it up with a sweet treat like Quick Chocolaty Biscuits . | [Slit each hot dog roll and lightly scoop out the centres. Keep the scooped portion of the bread aside., Brush both the sides of the hot dog roll with a little melted butter., Bake the brushed hot dog rolls in a pre-heated oven at 180°c (360°f) for 5 minutes. Keep aside., Heat the butter in a broad non-stick pan, add the onions and green chilli paste and sauté on a medium flame for 1 minute., Add the plain flour, mix well and cook on a medium flame for 30 seconds, while stirring continuously., Add the milk , mix well and cook on a medium flame for 1 minute, while stirring continuously., Add the corn, carrots, soft scooped portion of hot dog rolls (kept aside), sugar, salt and pepper, mix well and cook on a medium flame for 1 minute. Keep aside., Divide the stuffing into 4 equal portions and keep aside., Spread a portion of the stuffing in the hollow cavity of the lower part of a toasted hot dog roll., Sprinkle 1 tbsp of cheese evenly over it and sandwich it with a upper part of the toasted hot dog roll., Repeat step 1 and 2 to make 3 more stuffed hot dog rolls., Bake all the stuffed hot dog rolls in a pre-heated oven at 180°c (360°f) for 5 minutes., Cool slightly and wrap it in an aluminium foil and pack in a tiffin box.] | [Energy, 324 cal, Protein, 8.9 g, Carbohydrates, 40.8 g, Fiber, 0.8 g, Fat, 13.5 g, Cholesterol, 0 mg, Vitamin A, 453 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 1.1 mg, Vitamin C, 2 mg, Folic Acid, 7 mcg, Calcium, 155 mg, Iron, 1.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 65.1 mg, Potassium, 128.1 mg, Zinc, 0.1 mg] | stuffed-hot-dog-rolls--tiffin-recipe-33086r |
| rcp42555 | Stuffed Jalapenos | Snacks | NA | [jalapenos, oil, grated processed cheese, paneer (cottage cheese) cubes, curd (dahi), chopped jalapenos, salt, freshly ground black pepper (kalimirch), chopped tomatoes, chopped spring onion whites greens, chopped garlic (lehsun), dried basil, tomato ketchup, lemon juice, salt] | 10 mins | 15 mins | [Paneer Based Snacks, Baked Snacks, Cocktail Party, Indian Party Starters, Oven, Kitty Party Snacks, Monsoon Snacks, Evening Snacks] | 6Makes 6 servings | Indian | A gooey, cheesy, saucy and spicy starter with a mind-boggling flavour and texture, Stuffed Jalapenos is sure to excite anybody who takes a bite! Here, roasted jalapenos are stuffed with a creamy paneer mixture, topped with chunky salsa and cheese, and baked to perfection. The outcome is unimaginably tasty and must be experienced first-hand because no description can do justice to it. Delectably spicy and saucy, this starter does not need any accompaniments. You can also try other scrumptious stuffed treats like the Stuffed Veg Mushrooms with Paneer or Stuffed Potato Skins. | [Grease each jalapeno with ¼ tsp of oil and roast them on an open flame till the skin turns black., Put the roasted jalapenos in a deep bowl filled with water and allow it to cool completely. Slowly remove the black skin with your hands and discard them., Slit all the jalapenos lengthwise. Remove the seeds carefully using a small spoon and discard them. Keep aside., In a deep bowl, add paneer and crumble it with your hands., Then add the hung curd, jalapenos, salt and pepper and mix well using a spoon. Keep aside., Stuff all the jalapenos with little filling., Grease a baking tray with ½ tsp of oil and place all the stuffed jalapenos on it., Top it with a little salsa and little cheese evenly over the stuffed jalapenos. Bake them in a preheated oven at 180°c (360°f) for 10 minutes or till the cheese melts., Wait for it to cool slightly and serve warm.] | [Energy, 122 cal, Protein, 4.5 g, Carbohydrates, 4.1 g, Fiber, 0.4 g, Fat, 9.3 g, Cholesterol, 6.5 mg, Sodium, 61.6 mg] | stuffed-jalapenos-42555r |
| rcp3499 | Stuffed Karelas in Makhani Gravy | NA | Veg | [bitter gourds (karela), yellow moong dal (split yellow gram),, cumin seeds (jeera), green chilli, chopped, grated ginger (adrak), turmeric powder (haldi), salt, oil, chopped corriander (dhania), tomatoes, sliced, onion, sliced, garlic (lehsun), chopped, ginger, chopped, cloves (laung / lavang), cinnamon (dalchini), chopped red pumpkin (kaddu), cumin seeds (jeera), dried fenugreek leaves (kasuri methi), chilli powder, low fat milk, cornflour, oil, salt] | 20 mins. | 60 mins. | [Punjabi Sabzis, Sabzis with Gravies, Low Cal Subzis, Saute, Boiled Indian recipes, Non Stick Kadai Veg, Diabetic recipes] | 4Serves 4. | Punjabi | Karela is a low calorie vegetable which is acclaimed for its anti-diabetic properties. This recipe is an attempt to make them appealing. The karelas are stuffed with moong dal and served in a makhani gravy that is made using very little oil. Enriched with protein, calcium, vitamin A, vitamin C, iron and fibre, this recipe is a delectable way to savour this "not so popular" vegetable. | [Peel the bitter gourd and keep the peel aside for use in another recipe (Karela Theplas)., Slit each one lengthwise. Using a sharp knife, scoop out the insides carefully creating a hollow in the centre. Apply a little salt to the inside and outside of the bitter gourd and keep aside for 10 to 15 minutes., Heat the oil in a non-stick pan and add the cumin seeds. When they crackle, add the soaked moong dal, green chilli, ginger, turmeric powder and salt and mix well., Add ½ cup of water, cover and allow the dal to cook on a slow flame till it is soft and sticky., Add the coriander leaves and mix well. Cool a little., Fill this mixture into the bitter gourd and steam them for 10 to 15 minutes till they are cooked. Cut each karela into 2 and keep aside., Combine the tomatoes, onion, garlic, ginger, cloves, cinnamon and red pumpkin with ¾ cup of water and cook over a slow flame till the tomatoes and pumpkin are soft. Allow to cool completely and remove the cloves and cinnamon and discard them., Blend the mixture into a smooth purée., Heat the oil in a non-stick pan and add the cumin seeds., When the cumin seeds crackle, add the puréed tomato mixture, kasoori methi, chilli powder and salt and simmer for 5 to 7 minutes., Dissolve the cornflour in the milk and add it to the prepared gravy. Simmer for a few minutes., Place the steamed bitter gourd on a serving plate and pour the hot makhani gravy over it., Serve hot with chapatis.] | [Energy, 135 cal, Protein, 7.7 g, Carbohydrates, 20.8 g, Fiber, 6.1 g, Fat, 2.3 g, Cholesterol, 0 mg, Sodium, 29.1 mg] | stuffed-karelas-in-makhani-gravy-3499r |
| rcp649 | Stuffed Ladies Finger | NA | NA | [slit green chillies ladies finger (bhindi), oil, coconut, chopped coriander (dhania), coriander-cumin seeds (dhania-jeera) powder, sugar, chilli powder, asafoetida (hing), oil, salt] | 10 mins | 5 mins | [Semi-Dry Sabzis, Microwave Subzi, Microwave, Microwave] | 2Makes 2 servings | NA | Stuffing ladies finger with this toothsome coconut masala instead of the traditional besan-based combination results in a better texture and flavour. You will love the fact that the microwave oven enables you to make tasty stuffed ladies finger within minutes and using minimal oil, without compromising on the taste. | [Stuff the ladies finger with the prepared stuffing and arrange them on a microwave safe dish, pour 1 tbsp of oil and 1 tbsp of water evenly all over and microwave on high for 5 minutes., Serve immediately.] | [Energy, 156 cal, Protein, 0.1 g, Carbohydrates, 5.2 g, Fiber, 0.1 g, Fat, 15 g, Cholesterol, 0 mg, Vitamin A, 342.5 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 4 mg, Folic Acid, 0 mcg, Calcium, 5.5 mg, Iron, 0 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1.7 mg, Potassium, 7.7 mg, Zinc, 0 mg] | stuffed-ladies-finger-649r |
| rcp3480 | Stuffed Lychees ( Diabetic Recipe) | NA | Veg | [fresh lychees, low fat paneer, low-fat milk, sugar substitute, vanilla essence] | 10 mins | 0 mins | [Chenna, Fruit Based Indian Desserts, No Cooking Veg Indian, Desserts for Entertaining, Refrigerator, Quick Indian Sweets, Diabetic Desserts] | 15Makes 15 pieces | Indian | These dainty chenna filled lychees are sure to melt in your mouth. Choose sweet lychees to make this dessert because sharp or acidic lychees are not going to complement the filling. You can have 2 pieces at one time without feeling guilty. | [Slit the lychees horizontally and carefully deseed the lychees., Stuff each deseeded lychee with a tsp of the filling and refrigerate it for 30 minutes., Serve chilled.] | [Energy, 20 cal, Protein, 1.3 g, Carbohydrates, 3.6 g, Fiber, 0.1 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 34.8 mg] | stuffed-lychees--diabetic-recipe-3480r |
| rcp33150 | Stuffed Makai Palak Parathas ( Know Your Flours ) | NA | Veg | [maize flour (makai ka atta), chopped spinach (palak), chopped green chillies, oil, salt, oil, grated paneer, boiled and crushed green peas, chopped coriander (dhania), salt, whole wheat flour (gehun ka atta), oil, butter] | 10 mins | 15 mins | [Stuffed Veg Parathas, Tava, Quick Rotis / Parathas] | 4Makes 4 parathas | NA | Stuffed makai palak parathas, used in combination with makai ka atta makes a delectable variation of the traditional makai ki roti. It is traditionally served with butter but can be served with pickle and curds too. | [Combine all ingredients together in a bowl and knead into a soft dough using enough water. Keep aside., Knead again using oil till smooth and divide the dough into 4 equal portions., Roll out each portion into 100 mm. (4") diameter circles using a little wheat flour for rolling., Divide the stuffing into 4 equal portions and keep aside., Place a dough circle on a clean, dry surface and place one portion of the stuffing in the centre, fold the edges over the stuffing to make a square., Press it lightly to seal the stuffing, flatten the dough and roll out again into a square of 125 mm. (5") using a little flour for rolling., Heat a tava (griddle) and cook the paratha on both sides, using a little oil till both sides turn golden brown in colour., Repeat with the remaining ingredients to make 3 more parathas. Serve hot with a dollop of butter., In the dough, instead of spinach, you can add chopped greens like shredded cabbage, fenugreek leaves etc for a variation., One can add tofu and mint in the stuffing instead of paneer.] | [Not Given] | stuffed-makai-palak-parathas--know-your-flours--33150r |
| rcp38087 | Stuffed Makai Paratha ( Gluten Free) | NA | Veg | [maize flour (makai ka atta), oil, salt, oil, fresh grated paneer (cottage cheese), boiled and crushed green peas, chopped coriander (dhania), chilli paste, salt, maize flour (makai ka atta), oil] | 10 mins | 10 mins | [Stuffed Veg Parathas, Tava, Quick Rotis / Parathas, Gluten Free Parathas] | 4Makes 4 parathas (4 paratha ) | NA | Maize flour parathas filled with a combination of paneer and green peas are a wonderful alternative to stuffed whole wheat parathas. Eat the parathas as is or with an accompaniment of your choice. | [Combine all the ingredients in a deep bowl and knead into soft dough using enough water. Keep aside for 10 to 15 minutes., Knead again using a little oil till it is smooth. Keep aside., Divide the stuffing in 4 equal portions and keep aside., Divide the dough into 4 equal portions and roll out each portion of the dough into a circle of 200 mm (8”) diameter, using a little maize flour., Put 1 portion of the filling on one half of the roti and fold it over to make a semi-circle and press it lightly to seal it., Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both sides., Repeat with the remaining dough and filling to make 3 more parathas., Serve immediately., For a variation, add greens like shredded cabbage, chopped fenugreek leaves, etc. To the dough instead of spinach.] | [Energy, 211 cal, Protein, 4.3 g, Carbohydrates, 19.8 g, Fiber, 1.8 g, Fat, 13 g, Cholesterol, 0 mg, Sodium, 2.1 mg] | stuffed-makai-paratha---gluten-free-38087r |
| rcp36931 | Stuffed Methi Paneer Pakoda | Snacks | Veg | [oil, chopped fenugreek (methi), salt, turmeric powder (haldi), chopped green chillies, besan (bengal gram flour), oil, paneer (cottage cheese), salt, chopped green chillies, raisins (kismis)] | 10 mins | 20 mins | [Rajasthani Naashta, Paneer Based Snacks, Deep-fried Indian Starters, Pakora Pakoda, High Tea Party, Cocktail Party, Kadai Veg] | 8Makes 8 pakodas | Rajasthani | Mildly-flavoured dough of besan and fenugreek leaves, is stuffed with a rich filling of paneer and raisins, and deep-fried till golden brown. The soft interior and crunchy covering of the stuffed methi paneer pakoda is indeed an enticing balance that pulls you to pick more from the platter! relish these pakode with a hot cuppa of tea! | [Heat the oil in a deep kadhai, add the fenugreek leaves and sauté on a medium flame for 30 seconds., Add the salt, turmeric powder, green chillies, besan and 1 cup of water, mix well and cook on a slow flame for 3 to 4 minutes, while stirring continuously., Allow the mixture to cool completely., Divide the stuffing into 8 equal portions and keep aside., Divide the covering into 8 equal portions and roll each portion into a round ball in between your palms., Press a little in the centre of each round to make a depression. Place 1 portion of the stuffing in the centre of each round and roll again to form a ball., Heat the oil in a non-stick pan and deep-fry a few pakodas at a time till they turn golden brown in colour from all the sides., Drain on absorbent paper and serve immediately with sweet chutney.] | [Energy, 219 cal, Protein, 7.1 g, Carbohydrates, 15.5 g, Fiber, 3.6 g, Fat, 14.3 g, Cholesterol, 0 mg, Sodium, 18.6 mg] | stuffed-methi-paneer-pakoda-36931r |
| rcp41186 | Stuffed Methi Parathas | BreakFast | Vegan | [whole wheat flour (gehun ka atta), oil, salt, chopped fenugreek (methi), oil, cumin seeds (jeera), sugar, turmeric powder (haldi), besan (bengal gram flour), chaat masala, salt, whole wheat flour (gehun ka atta), oil, curd, pickle] | 15 mins | 25 mins | [Breakfast Theplas, Parathas, Tava, Vegan, Indian Travel Food Paratha, Indian Vegan Breakfast, Vegan Indian, Indian Vegan Recipes for Kids] | 5Makes 5 parathas | Indian | Methi is an ingredient normally used to make rotis and parathas , but usually it is either sautéed or blended and added to the dough itself. These Stuffed Methi Parathas are quite different because methi is used as a stuffing. The sautéed greens are bound together with besan and flavoured jazzily with chaat masala. Since the methi mixture is stuffed into the parathas, its quantity is more and its flavour is very noticeable. So, for those who love the pleasant bitterness and strong aroma of methi, this paratha is a dream come true. Serve these flavour-packed parathas for breakfast with a cup of curds. You can also try these other parathas with unusual stuffing like Papad Stuffed Parathas , Spicy Rice Parathas and Stir-Fried Vegetable Parathas . | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough water., Heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the fenugreek leaves and sauté on a medium flame for 2 minutes., Add the ginger-green chilli paste, turmeric powder, besan, sugar, chaat masala and salt and sauté on a medium flame for 2 minutes ,while stirring continuously., Transfer the mixture into a plate and allow it cool., Divide the stuffing into 5 equal portions and keep aside., Divide the dough into 5 equal portions and keep aside., Roll out one portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling., Place one portion of the methi stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly., Roll out again into a 150 mm. (6") diameter circle, using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till golden brown spots appear on both the sides., Repeat steps 3 to 6 to make 4 more parathas., Serve hot with fresh curds or pickle.] | [Energy, 219 cal, Protein, 4.9 g, Carbohydrates, 26.3 g, Fiber, 5.1 g, Fat, 10.9 g, Cholesterol, 0 mg, Sodium, 18.1 mg] | stuffed-methi-parathas-41186r |
| rcp2840 | Stuffed Mini Dosas | Snacks | NA | [green moong dal (split green gram), green chilli, grated ginger (adrak), asafoetida (hing), oil, salt, oil, boiled , peeled and chopped potatoes, capsicum, onion, green chilli, chilli powder, butter, salt] | 15 mins | 25 mins | [Indian snacks with little planning, Indian Snacks for Entertaining, Chaat, Evening Tea Snacks, Indian Tawa, Diwali, Diwali Snacks] | 20Makes 20 mini dosas | Indian | Stuffed Mini Dosas are a formidable contender to samosas! When you are bored of serving the same old samosas and kachoris at high-tea, cocktail or chaat parties, try this exciting snack instead. The mini dosas are conveniently made of a green gram based batter, which requires no fermentation. To add to the crispy excitement of these dosas, they are stuffed with a succulent potato and capsicum mixture, which makes this handy-sized snack a thrilling mouthful indeed! | [Wash and soak the green gram in water for at least 4 hours., Drain and grind to a smooth paste along with the green chilli, ginger and ¼ cup of water., Add the asafoetida,1 tablespoon of oil, salt and ¼ cup of water and mix well. Keep aside., Heat the butter and add the onion and green chilli. Sauté for a few minutes till the onion turns translucent., Add the capsicum, potatoes,chilli powder and salt and mix well., Remove from the fire and keep aside., Heat a non-stick tava (griddle) and grease it lightly with oil., When hot, pour a tablespoonful of the dosa batter, spread using a circular motion to make a thin dosa approximately 75 mm (3") in diameter and cook on one side., Pour a little oil along the edges while cooking., When crispy, place a spoonful of the stuffing on it and roll to form a cylindrical shape., Repeat with the remaining batter and stuffing to make 19 more mini dosas., Serve hot.] | [Not Given] | stuffed-mini-dosas-2840r |
| rcp41158 | Stuffed Mirchi Vada, Mirchi Bhajji | Snacks | NA | [bhavnagri chillies, oil, mashed potatoes, turmeric powder (haldi), chopped coriander (dhania), ginger-green chilli paste, lemon juice, chaat masala, salt, besan (bengal gram flour), chilli powder, oil, asafoetida (hing), baking soda, salt, tomato ketchup] | 15 mins | 25 mins | [Rajasthani Naashta, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Pakora Pakoda, Deep Fry, Monsoon] | 20Makes 20 vadas | Rajasthani | mirchi vada recipe | Indian stuffed mirchi bada | Rajasthani mirchi vada | mirchi bhajji | with 28 amazing images. mirchi vada recipe | Indian stuffed mirchi bada | Rajasthani mirchi vada | mirchi bhajji is perfect to perk up your mood at snack time. Learn how to make Indian stuffed mirchi bada. Here is a tongue-tickling fried snack, which will transform tea-time into a memorable experience, especially during the monsoon! Bhavnagari chillies, with their mildly-spicy flavour and juicy crispness, are stuffed with a mouth-watering potato mixture, dipped in a besan based batter, and deep-fried to a golden brown and presented in the form of Rajasthani mirchi vada. While the very appearance of this Indian stuffed mirchi bada is appetizing, it lures you even deeper into its magic once you bite into it. It will take all your will-power to restrict your portion to a few vadas! But remember the deeper the green colour of the bhavnagri mirchi, the spicier they are. So buy them as per the spice level you enjoy. Serve this popular mirchi bhajji with Dahiwali Pudina ki Chutney, Khajur Imli Ki Chutney or just Tomato Ketchup. Tips to make mirchi vada recipe. 1. Make sure the besan batter is not very thick and not very thin. 2. Deep fry the mirchi vada on a medium flame for perfect so it cooks well. 3. Make sure you remove the seeds from the chillies or else it will be spicier in taste. Enjoy mirchi vada recipe | Indian stuffed mirchi bada | Rajasthani mirchi vada | mirchi bhajji | with step by step photos. | [To make mirchi vada, divide the stuffing into 20 equal portions and keep aside., Slit all the chillies lengthwise and stuff each chilli with a portion of the stuffing., Heat the oil in a non-stick kadhai, dip the stuffed chillies in the prepared batter and deep-fry, a few at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve the mirchi vada immediately with tomato ketchup.] | [Energy, 104 cal, Protein, 2.8 g, Carbohydrates, 8.8 g, Fiber, 2.9 g, Fat, 6.4 g, Cholesterol, 0 mg, Sodium, 8.5 mg] | stuffed-mirchi-vada-mirchi-bhajji-41158r |
| rcp42625 | Stuffed Monaco Biscuit Sev Puri | Snacks | NA | [monaco biscuits, sev, boiled and mashed potatoes, chopped onions, chopped tomatoes, chopped coriander (dhania), sweet chutney, green chutney, garlic chutney, lemon juice, chaat masala, salt] | 15 mins | 0 mins | [Chaat, Diwali, Diwali Snacks, Kids After School, Indian Birthday Party Snacks, Innovative Snacks, Kitty Party Snacks] | 22Makes 22 stuffed sev puris | Indian | monaco biscuit sev puri | stuffed salted biscuit sev puri | biscuit sev puri | with 14 amazing images. Monaco biscuits are a popular tea-time accompaniment in India. In fact, some of us love it so much that we keep looking for more ways to enjoy it. How many of you remember taking Monaco biscuits sandwiched with cheese and pineapple in your snack box when you were kids? Well, here is another awesome recipe that both kids and adults will enjoy. It is so easy that kids can even try and make it themselves. The Stuffed Monaco Biscuit Sev Puri is quite innovative, and involves sandwiching the biscuits with a peppy potato mixture and coating it in crunchy sev. This salted biscuit sev puri with a twist can be served as a starter at parties. When making the stuffing make sure you mash and mix it well with your hands, to ensure proper application on the biscuit. Also serve the snack immediately after preparation or it will get soggy. Aside from biscuit sev puri, you can also try other interesting starter recipes like Potato Nuggets or Toast with Spinach Dip. Enjoy monaco biscuit sev puri | stuffed salted biscuit sev puri | biscuit sev puri with detailed step by step photos. | [Place a monaco biscuit on a clean dry surface, spread 1 tsp stuffing on it, place another biscuit on the stuffing and press it lightly., Roll the prepared stuffed biscuit in sev and coat it evenly from all the sides., Repeat step 1 and 2 to make 21 more stuffed sev puris., Serve immediately.] | [Energy, 13 cal, Protein, 0.4 g, Carbohydrates, 2 g, Fiber, 0.4 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 1.8 mg] | stuffed-monaco-biscuit-sev-puri-42625r |
| rcp536 | Stuffed Moong Dal and Potato Rolls | Snacks | NA | [green moong dal (split green gram), chopped green chillies, curd (dahi), besan (bengal gram flour), asafoetida (hing), baking powder, salt, mashed potatoes, peanut oil, cumin seeds (jeera), chopped onions, chopped green chillies, chopped coriander (dhania), chilli powder, dried mango powder (amchur), salt, peanut oil] | 15 mins | 20 mins | [Rajasthani Naashta, Breakfast Chillas, Indian Pancakes, Indian Snacks for Entertaining, Indian Pancakes, Evening Tea Snacks, Indian Tawa, Raksha - Bandhan] | 4Makes 4 rolls (4 roll ) | Rajasthani | Chila is a sumptuous pancake made with flours or lentils. There are quick and elaborate versions, light and heavy ones, which can be served for Breakfast or even brunch. In this creation, wholesome moong dal chilas are stuffed with a perfectly spiced potato mixture. Although it sounds elaborate, the Moong Dal and Potato Rolls are actually easy to prepare. You just need to plan earlier and soak the dal. When kids come home hungry serve these rolls with a glass of Fruity Orange Drink or Apple Lemon Fizz. See detailed step by step photos of Stuffed Moong Dal and Potato Rolls recipe below. | [To make stuffed moong dal and potato rolls, clean, wash and soak the green moong dal in a deep bowl in enough water for 2 to 3 hours. Drain well., Combine the green moong dal, green chillies, curds and approx. ¼ cup of water in a mixer and blend till smooth., Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well. Keep aside., Heat the peanut oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the onions and green chillies and sauté on a medium flame for 1 minute., Add the potatoes, coriander, chilli powder, dried mango powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Divide the stuffing into 4 equal portions. Keep aside., Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a wet piece of cloth., Pour ¼th of the batter on the tava (griddle) and spread in a circular motion to make a 175 mm. (7") thin chila., Smear 1 tsp of peanut oil on the edges of the chila and cook till it turns light brown in colour from both the sides., Spread a portion of the potato stuffing evenly over the chila using a spatula and cook till the chila turns golden brown in colour., Fold over using a spatula, while pressing it lightly to make a flat roll., Repeat with the remaining batter and stuffing to make 3 more rolls., Cut each stuffed moong dal and potato rolls into 4 equal pieces and serve immediately.] | [Energy, 215 cal, Protein, 8.2 g, Carbohydrates, 25 g, Fiber, 3.3 g, Fat, 9.1 g, Cholesterol, 1.2 mg, Sodium, 14.8 mg] | stuffed-moong-dal-and-potato-rolls-536r |
| rcp32813 | Stuffed Moong Dal Chilas ( Know Your Dals and Pulses ) | Snacks | Veg | [green moong dal, chopped green chillies, asafoetida (hing), salt, oil, cumin seeds (jeera), chopped green chillies, boiled potato cubes, boiled green peas, dried mango powder (amchur), salt, oil] | 15 mins | 40 mins | [Mixer, Kadai Veg, Pregnancy, Indian Healthy Veg Snack, Pregnancy Folic Acid Rich, Pregnancy Snacks, Preconception Indian Recipes] | 15Makes 15 chilas | Indian | Set your imagination free and experiment with these interesting chilkewali moong dal chilas. You can change the stuffing to suit your taste – perhaps you’ll fall in love with a filling of stir-fried vegetables with soya sauce! | [Clean, wash and soak the chilkewali moong dal in water for at least 3 hours., Drain, add the green chillies, asafoetida, salt and enough water and blend in a mixer to a coarse paste and keep aside., Heat the oil in a kadhai and add the cumin seeds., When the seeds crackle, add all the remaining ingredients and cook for a few minutes., Mash lightly, divide the stuffing into 15 equal portions and keep aside., Heat a non-stick pan and grease it with oil., Pour a ladleful of the mixture on the pan and spread it evenly to make a thin of 25 mm (5”) diameter circle., Cook the chila using a little oil till brown spots appear on both sides., Place one portion of the stuffing on one half of the chila and fold to make a semi-circle., Repeat with the remaining batter and stuffing to make 14 more stuffed chilas. Serve hot.] | [Energy, 157 cal, Protein, 8.5 g, Carbohydrates, 21.7 g, Fiber, 4.1 g, Fat, 4 g, Cholesterol, 0 mg, Sodium, 10 mg] | stuffed-moong-dal-chilas--know-your-dals-and-pulses--32813r |
| rcp4666 | Stuffed Moong Sprouts Dosa | BreakFast | NA | [sprouted moong (whole green gram), rice flour (chawal ka atta), salt, mashed potatoes, grated carrot, grated beetroot, grated cabbage, chopped onions, chopped tomatoes, oil, mustard seeds ( rai / sarson), curry leaves (kadi patta), turmeric powder (haldi), asafoetida (hing), chopped coriander (dhania), chaat masala, salt, oil, coriander green garlic chutney] | 20 mins | 20 mins | [Healthy Indian Recipes, Breakfast Idlis / Dosas / Uttapam, Breakfast using Leftovers, Saute, Indian Tawa, Tava, Indian Breakfast Recipes for Kids] | 4Makes 4 dosas | Indian | If you love tacos, wraps and just veggie-loaded snacks, you will love this stuffed dosa too! The Stuffed Moong Sprouts Dosa is a filling breakfast that provides a good wallop of protein (for healthy cells), calcium (for healthy bones) and iron (for haemoglobin). It is also an innovative and tasty way to consume left-over sprouts, fortified with veggies like cabbage and carrot and flavoured with peppy chaat masala! | [Combine the sprouts with ¾ cup of water and blend in a mixer to a smooth paste., Transfer the paste into a bowl, add the rice flour and salt and mix well so that no lumps remain. Allow the batter to stand for 15 minutes., Add ¼ cup of water to make a batter of dropping consistency. Keep aside., Heat the oil in a broad non-stick pan and add the mustard seeds., When the seeds crackle, add the curry leaves, turmeric powder and asafoetida and sauté on a medium flame for 30 seconds., Add all the vegetables, coriander, chaat masala and salt, mix well and cook on a medium flame for 1 minute., Divide the stuffing into 4 equal portions and keep aside., Heat and grease a non-stick tava (griddle) using ¼ tsp of oil., Pour a ladleful of the batter and spread it evenly in a circular motion to make a 150 mm. (6”) diameter circle., Drizzle ¼ tsp of oil along the sides and cook till the dosa is brown in colour., Place a portion of the stuffing on one half of the dosa and fold over to make a semi-circle., Repeat steps 2 to 4 to make 3 more dosas., Serve immediately with coriander green garlic chutney.] | [Energy, 132 cal, Protein, 4.9 g, Carbohydrates, 21 g, Fiber, 3.8 g, Fat, 3.1 g, Cholesterol, 0 mg, Sodium, 47.5 mg] | stuffed-moong-sprouts-dosa-4666r |
| rcp309 | Stuffed Mushroom Buns, Baked Chinese Mushroom Buns | Snacks | NA | [plain flour (maida), dry yeast, sugar, soft butter, salt, chopped mushrooms (khumbh), cornflour, oil, chopped garlic (lehsun), chopped green chillies, chopped onions, salt, tomato ketchup, melted butter] | 60 mins | 15 mins | [Chinese Starters, Indian Snacks for Entertaining, Evening Tea Snacks, Baked, High Tea Party, Oven] | 16Makes 16 mushroom buns | Indian | What a scrumptious treat to serve with tea or soup! Stuffed Mushroom Buns is a Chinese favourite that involves baking regular bun dough stuffed with a tangy and spicy mixture of mushrooms, onions, green chillies, tomato ketchup and other ingredients. The outcome is a wonderfully soft bun with a succulent mushroom-packed centre, which excites your palate with its enticing texture and spiky flavour. Enjoy the Baked Chinese Mushroom Buns right off the oven, brushed with a little butter. Serve with delightful soups like the Crispy Rice Soup , Vegetable and Noodle Soup , Curried Carrot Soup or Green Pea, Coconut and Coriander Soup for a very satiating and comforting start to a meal. | [Combine the dry yeast, sugar and 2 tbsp of warm water in a small bowl, cover it with a lid and keep aside for 10 minutes., Combine the plain flour, butter, salt, yeast-sugar mixture in a deep bowl and knead it into soft dough using approx. ½ cup of warm water., Cover the dough with a damp muslin cloth and keep aside for 20 minutes., Combine the cornflour and ¼ cup of water in a bowl and mix well. Keep aside., Heat the oil in a broad non-stick pan, add the garlic and green chillies and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 1 minute., Add the mushrooms and salt and sauté on a medium flame for 2 minutes., Add the cornflour-water mixture and salt, mix well and cook on a medium flame for 1 minute, while stirring continuously., Add the tomato ketchup and mix well., Divide the stuffing into 8 equal portions. Keep aside., Divide the dough into 8 equal portions and roll each portion into a ball, flatten it into a 100 mm. (4”) diameter circle and place it on your palms., Place a portion of the mushroom stuffing in the centre., Bring all the sides together and roll it between your palms into a ball and slightly flatten it., Transfer them into a greased baking tray, cover them with a damp muslin cloth and keep aside in a warm place for 25 minutes., Bake them in a pre-heated oven at 200°c (400°f) for 18 to 20 minutes., Serve hot brushed with melted butter.] | [Energy, 67 cal, Protein, 1.7 g, Carbohydrates, 11.4 g, Fiber, 0.2 g, Fat, 1.7 g, Cholesterol, 0 mg, Vitamin A, 38.1 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.5 mg, Vitamin C, 0.5 mg, Folic Acid, 2.5 mcg, Calcium, 5.5 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 7.8 mg, Potassium, 36.4 mg, Zinc, 0.1 mg] | stuffed-mushroom-buns-baked-chinese-mushroom-buns-309r |
| rcp158 | Stuffed Mushrooms | Snacks | NA | [mushrooms (khumbh), butter, chopped parsley, bread slices, chopped onion, chopped green chilli, lemon juice, salt] | 5 min. | 5 min. | [Quick Snacks / Quick Starters] | 20Makes 20 pieces. | NA | A sophisticated snack with the delicate flavour of parsley. | [Detach and discard the stems from the mushrooms. Wash the mushroom caps., Heat the butter and fry the onion on a slow flame for 1 minute., Add the green chillies and fry again for a few seconds., Crumble the bread slices., Add the crumbled bread, parsely, lemon juice and salt and cook for 1 minute., Stuff the cavities of the mushroom caps with the stuffing., Put the butter in a large frying pan and arrange the stuffed mushrooms in it. Cover and cook for 3 to 4 minutes., Serve hot.] | [Not Given] | stuffed-mushrooms-158r |
| rcp1715 | Stuffed Mushrooms ( Cooking Under 10 Minutes) | Snacks | NA | [mushrooms (khumbh), chopped spinach (palak), onion, garlic (lehsun) cloves, crushed corn kernels (makai ke dane), dried oregano, fresh cream, butter, salt] | 5 mins | 8 mins | [Quick Snacks / Quick Starters] | 2Makes 2 servings | NA | Mushroom might look and taste simple, but not after you have stuffed it with oregano-tinged spinach and corn. With a nutritious filling and a creamy topping, stuffed mushrooms is an awesome starter. | [Scoop out the mushrooms stalks. Keep the mushrooms caps aside and chop the stalks., Heat 1 teaspoon of butter in a pan and saute the onion and garlic for a few seconds., Add the mushroom stalks, spinach, corn kernels, oregano, salt and pepper and stir for some time., Fill the mushroom caps with this mixture., Heat the remaining butter in a pan and place the stuffed mushrooms in it., Cover and cook for a few minutes on a medium flame., Add the cream and cook for some more time., Serve hot.] | [Not Given] | stuffed-mushrooms---cooking-under-10-minutes-1715r |
| rcp682 | Stuffed Mushrooms ( Microwave Recipe ) | Snacks | NA | [chopped spinach (palak), chopped onions, chopped green chillies, oil, salt, pepper powder, white sauce, mushrooms (khumbh), butter, mozzarella cheese, processed cheese] | 25 mins | 8 mins | [Quick Evening Snacks, Indian Snacks for Entertaining, Quick Snacks / Quick Starters] | 20Makes 20 pieces | Indian | I remember a time when we had to go long distances to lay our hands on mushrooms! but, nowadays they are available quite commonly, even at the local stores. The quality of mushrooms is quite essential to ay recipe using it. Making this starter using the microwave highlights the best characteristics of healthy spinach and delicious mushrooms. The colour, the crunchy feel, the inborn flavour, nothing is lost. Remember to use a combination of cheeses, as mentioned, to get the gooey mouth feel. Don’t fret if the mushrooms let out a little water while cooking. Just discard that water before serving. | [Place the spinach in a microwave safe bowl, sprinkle 1 tsp of water over it and microwave on high for 1 minute., Add the onions and green chillies, mix well and microwave on high for 2 minutes. Keep aside., Put the oil in another microwave safe bowl and microwave on high for 30 seconds., Add the spinach mixture, salt, pepper and white sauce, mix well and microwave on high for 1 minute., Divide the stuffing into 20 equal portions and keep aside., Detach and discard the stems from the mushrooms. Wash the mushroom caps., Stuff each mushroom cap with a portion of the stuffing and top it with a little cheese. Keep aside., Put the butter in a shallow microwave safe dish and microwave on high for 15 seconds., Arrange the stuffed mushrooms in the dish and sprinkle 1 tbsp of water on top. Cover and microwave on high for 4 minutes., Serve immediately., The mushrooms will leave some water on cooking, which can be discarded.] | [Energy, 16 cal, Protein, 0.8 g, Carbohydrates, 1.2 g, Fiber, 0.2 g, Fat, 0.9 g, Cholesterol, 1.9 mg, Vitamin A, 202.3 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.5 mg, Vitamin C, 1.7 mg, Folic Acid, 6.8 mcg, Calcium, 18.6 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 11.8 mg, Potassium, 53.8 mg, Zinc, 0.1 mg] | stuffed-mushrooms--microwave-recipe--682r |
| rcp5670 | Stuffed Mushrooms with Spinach | Snacks | Veg | [mushrooms (khumb), low fat butter, chopped spinach (palak), chopped onions, green chillies, chopped, low fat milk, plain flour (maida), low fat butter, salt, grated mozzrella cheese] | 5 mins. | 10 mins. | [Quick Evening Snacks, Indian Snacks for Entertaining, Baked, Quick Snacks / Quick Starters, healthy Indian grilled vegetables, Low Calorie Indian Snacks & Starters] | 10Makes 10. | Indian | You love spinach. You love mushroom. Now we bring them together to give you a specially planned nutri-bite! | [Remove the stems from the mushrooms and wash thoroughly., Chop the stalks finely and keep aside., Heat the butter and fry the onions for ½ minute. Add the green chillies and fry for a few seconds., Add the chopped spinach and mushroom stalks and sauté for a couple of minutes., Add the plain flour and sauté for some more time., Add the milk and heat till the mixture thickens. Keep aside., Stuff the cavities of the mushroom caps with the stuffing., Put a little butter in a large frying pan, arrange the stuffed mushrooms and cook for 3 to 4 minutes., When required to serve, top each mushroom with the cheese and cook for 3 to 4 minutes., Serve hot.] | [Energy, 26 cal, Protein, 1.6 g, Carbohydrates, 3.2 g, Fiber, 0.4 g, Fat, 0.8 g, Cholesterol, 2.1 mg, Sodium, 37 mg] | stuffed-mushrooms-with-spinach-5670r |
| rcp36947 | Stuffed Nachni Paratha, Paneer Nachni Paratha | NA | Vegan | [ragi (nachni / red millet) flour, salt, grated carrot, crumbled paneer (cottage cheese), chopped coriander (dhania), chopped green chillies, salt, oil, ragi (nachni / red millet) flour] | 10 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, One Dish Vegetarian Meals, Parathas, Indian Tawa, Tava, Indian Cancer Patients, Vegan] | 4Makes 4 parathas | Punjabi | stuffed nachni paratha recipe | paneer stuffed nachni paratha | Indian paneer stuffed ragi paratha | healthy ragi paneer paratha | high protein ragi paratha | with 34 amazing images. stuffed nachni paratha recipe | paneer stuffed nachni paratha | Indian paneer stuffed ragi paratha | healthy ragi paneer paratha | high protein ragi paratha is a complete one dish meal in itself. Learn how to make paneer stuffed nachni paratha. Ragi is called a wonder grain, and rightly so. Not only is it nutritious, but prepared the right way it can be quite tasty too. Once you develop a taste for ragi and the other millets, you would always prefer to have these instead of refined grains and flours. Indian paneer stuffed ragi paratha will not fail to please you. This sumptuous gluten-free paratha of nutritious ragi flour is packed with a succulent mixture of grated carrots and paneer, pepped up with coriander and green chillies. The juicy filling makes the parathas enjoyably soft, transforming the paneer stuffed nachni paratha into an enjoyable meal for the whole family. The healthy ragi paneer paratha is a storehouse of calcium and protein which is a key nutrient in bone strengthening process. Paneer also contains high quality protein and calcium which aids in weight loss. Since paneer is low in carbs and high in protein it gets digested slowly and hence good for diabetes. Heart patients can benefit from the fibre in the high protein ragi paratha. Tips for ragi paneer paratha. 1. Serve ragi paneer paratha with green chilli thecha. See how to make green chilli thecha. 2. Serve with paneer stuffed nachni paratha lahsun ki chutney. See how to make lahsun ki chutney recipe. 3. Gradually add enough hot water to make a soft dough. 4. Press down with a spatula on the paratha while cooking. 5. You will have to cook the edges of the paratha by using a chimta, lifting it and cooking it on the tava. This is important or the edges of the paratha will be uncooked. 6. The water must be hot when added to make the dough. Enjoy stuffed nachni paratha recipe | paneer stuffed nachni paratha | Indian paneer stuffed ragi paratha | healthy ragi paneer paratha | high protein ragi paratha | with step by step photos. | [Combine all the ingredients in a deep bowl and knead into soft dough using enough warm water., To make stuffed nachni paratha, divide the stuffing into 4 equal portions and keep aside., Divide the dough into 4 equal portions., Roll each portion into a 150 mm (6") diameter circle using a little nachni flour for rolling., Put 1 portion of the filling on one half of the roti and fold it over to make a semi-circle., Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both the sides., Repeat steps 3 and 4 to make 3 more parathas., Serve the stuffed nachni paratha immediately.] | [Energy, 224 cal, Protein, 5.3 g, Carbohydrates, 28.7 g, Fiber, 4.7 g, Fat, 9.9 g, Cholesterol, 0 mg, Sodium, 8.8 mg] | stuffed-nachni-paratha-paneer-nachni-paratha-36947r |
| rcp22275 | Stuffed Nachni Roti, Healthy Ragi Roti | Dinner | NA | [ragi (nachni / red millet) flour, whole wheat flour (gehun ka atta), ghee peanut oil, salt, grated cauliflower, chopped fenugreek (methi), grated bitter gourd (karela), chopped green chillies, chopped ginger (adrak), salt, whole wheat flour (gehun ka atta), ghee peanut oil] | 15 mins | 15 mins | [Indian Cancer Patients, Cancer Dinner Recipes, Lunch Roti, South Indian Dinner] | 4Makes 4 rotis | South Indian | stuffed nachni roti | stuffed nachni roti with cauliflower, karela, methi | healthy ragi paratha | with 25 amazing images These scrumptious stuffed nachni rotis are made out of nachni and whole wheat flour, and stuffed with a flavourful vegetable filling. The succulent filling adds softness to the stuffed nachni roti making them more enjoyable. The combination of karela and cauliflower gives a well-balanced flavour and texture to the stuffing mixture, which is resplendent with the perky aroma and flavour of fenugreek leaves. You will be surprised to see that the bitterness of ingredients like karela and fenugreek, which are excellent foods for diabetics, are beautifully offset by the cauliflower in healthy ragi paratha. We love Ragi flour as it is high in protein and great source for vegetarians. In addition its gluten-free, fibre rich food which in turn is good for diabetics and a healthy heart. One thing you need to remember about the stuffed nachni roti is that the vegetable stuffing has to be made just before making the rotis, because it will get watery after sometime, making it difficult to roll them. Also, make sure you serve the stuffed nachni roti with cauliflower, karela, methi hot and fresh off the tava. Enjoy this and many more diabetic-friendly snacks like Mini Oats Bhakri Pizza , Mint and Masoor Tikkis , Buckwheat Dhoklas and Karela Muthias . Enjoy how to make stuffed nachni roti | stuffed nachni roti with cauliflower, karela, methi | healthy ragi paratha with detailed step by step photos below. | [Combine all the ingredients in a deep bowl and knead into soft dough using enough warm water., Divide the dough into 4 equal portions and keep aside., Divide the vegetable stuffing into 4 equal portions and keep aside., Roll a portion of the dough into 75 mm. (3") diameter circle using a little whole wheat flour for rolling., Place a portion of the vegetable stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly., Roll out again into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the stuffed nachni roti, using 1/2 tsp of ghee or oil, till golden brown spots appear on both the sides., Repeat steps 2 to 5 to make 3 more stuffed nachni roti., Serve the stuffed nachni roti immediately.] | [Energy, 95 cal, Protein, 2 g, Carbohydrates, 12.9 g, Fiber, 2.7 g, Fat, 4.1 g, Cholesterol, 0 mg, Sodium, 9 mg] | stuffed-nachni-roti-healthy-ragi-roti-22275r |
| rcp42909 | Stuffed Onion Pakoda, Bharwa Pyaz ka Pakoda | Snacks | NA | [onions, mashed potatoes, chopped onions, chopped coriander (dhania), ginger-garlic (adrak-lehsun) paste, green chilli paste, chilli powder, chaat masala, turmeric powder (haldi), salt, besan (bengal gram flour), rice flour (chawal ka atta), chilli powder, turmeric powder (haldi), asafoetida (hing), chopped coriander (dhania), baking soda, salt, oil] | 20 mins | 25 mins | [Punjabi Swadisht Nashta, Quick Evening Snacks, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Pakora Pakoda, Father's Day] | 16Makes 16 pakodas | Punjabi | stuffed onion pakoda recipe | bharwa pyaz ka pakoda | aloo stuffed onion pakoda | Indian stuffed onion pakora | with 37 amazing images. stuffed onion pakoda recipe | bharwa pyaz ka pakoda | aloo stuffed onion pakoda | Indian stuffed onion pakora is a unique snack in which aloo mixture is stuffed in onion shelves. Learn how to make bharwa pyaz ka pakoda. Pakodas and a cup of hot masala tea is a heavenly combination. It is quite famous on the streets of Mumbai too. You must have deifinitely tasted aloo pakora and paneer pakora, but next time when you want to impress your family or guests you can try bharwa pyaz ka pakoda. As the name says aloo stuffed onion pakoda is a combination of potatoes and onions in one mouthfeel. Moreover you will experience onions through and through in these pakoras as here the onion shelves are stuffed with a mixture of mashed potatoes and finely chopped onions along with a mix of Indian spices for that added touch of aroma and flavours. The batter of these Indian stuffed onion pakora is just flawless with the perfect proportion of besan and rice flour to lend the needed crispiness. Though baking soda is optional, we strongly recommend adding it as it makes the pakoras a tad fluffy and all the more delectable to bite into. Tips for stuffed onion pakoda. 1. Ensure that the second halve of the onion covers the stuffing completely and fits well inside the first onion halve. 2. Deep frying on a slow flame is important for the onion shelves to cook well. 3. Instead of potatoes, you can use grated paneer. Enjoy stuffed onion pakoda recipe | bharwa pyaz ka pakoda | aloo stuffed onion pakoda | Indian stuffed onion pakora | with step by step photos. | [To make stuffed onion pakoda, peel and cut the onions into halves and separate each layer of onion halve. Keep aside., Divide the potato stuffing into 16 equal portions., Stuff a portion in one onion halve, cover it with another onion halve and press slightly to seal the stuffing., Heat the oil in a deep non-stcik pan, dip the potato stuffed onions into the besan batter one by one and deep fry in hot oil on a slow flame till they turn golden brown and crisp., Serve the stuffed onion pakoda immediately.] | [Not Given] | stuffed-onion-pakoda-bharwa-pyaz-ka-pakoda-42909r |
| rcp3444 | Stuffed Paneer and Carrot Rice Roti Rolls | NA | NA | [paneer (cottage cheese), boiled carrots, oil, cumin seeds (jeera), chopped green chillies, chopped onions, turmeric powder (haldi), chopped coriander (dhania), salt, rice flour (chawal ka atta), steamed rice (chawal), salt, rice flour (chawal ka atta), oil, chunda] | 10 mins | 15 mins | [Indian Rotis, Indian Tawa, Tava, Non-stick Pan] | 8Makes 8 rotis | Indian | The Stuffed Paneer and Carrot Rice Roti Rolls is a wholesome package of flavours, texture and nutrition. A perfect balance of rice flour and cooked rice in the roti dough results in a roti that is soft yet crisp. Likewise, the combination of a savoury paneer-carrot mixture with mango chunda in the stuffing brings about a good blend of flavours. All in all, the aroma and inviting looks of this roti is enough to grab a plate! | [Heat the oil in a broad non-stick pan, add the cumin seeds, green chillies and onions and sauté on a medium flame for 1 minute., Add the paneer, carrots, turmeric powder, coriander and salt, mix well and cook on a medium flame for 2 to 3 minutes., Cool completely and divide the mixture into 8 equal portions. Keep aside., Blend the rice to a smooth purée in a blender, using water if required., Combine the rice purée, rice flour, salt and enough water to make a dough. Knead well., Divide the dough into 8 equal portions and roll out each portion into a thin roti of 150 mm. (6") diameter, using rice flour for rolling., Cook the rotis using a little oil till both the sides are light brown in colour., Put one portion of the paneer and carrot filling and a teaspoon of quick mango chunda in the centre of a rice roti., Roll up the roti lightly. Repeat with the remaining ingredients to make 7 more rolls., Serve imemdiately.] | [Energy, 190 cal, Protein, 3.3 g, Carbohydrates, 16.8 g, Fiber, 0.8 g, Fat, 12.1 g, Cholesterol, 0 mg, Sodium, 3.7 mg] | stuffed-paneer-and-carrot-rice-roti-rolls-3444r |
| rcp42913 | Stuffed Paneer Pakora, Cottage Cheese Pakora | Snacks | NA | [cheese slices, sliced paneer (cottage cheese), chaat masala, green chutney, oil, besan (bengal gram flour), rice flour (chawal ka atta), chilli powder, turmeric powder (haldi), asafoetida (hing), chopped coriander (dhania), baking soda, salt, oil] | 10 mins | 20 mins | [Punjabi Swadisht Nashta, Punjabi Breakfast, Indian Snacks for Entertaining, Paneer Based Snacks, Deep-fried Indian Starters, Evening Tea Snacks, Pakora Pakoda] | 8Makes 8 pakoras | Punjabi | stuffed paneer pakora recipe | cheese stuffed paneer pakoda | Indian chutney stuffed paneer pakora | cottage cheese pakora | with 28 amazing images. stuffed paneer pakora recipe | cheese stuffed paneer pakoda | Indian chutney stuffed paneer pakora | cottage cheese pakora is a simple starter which has the creaminess of paneer with flavours of Indian green chutney. Learn how to make cheese stuffed paneer pakoda. Paneer starters always top the chart in parties. Creamy paneer is often grated or crumbled and used to make tikkis and rolls. Here in cheese stuffed paneer pakoda, cheese slice and green chutney are sandwiched in between paneer slices, coated with besan batter and deep fried to perfection. To make cottage cheese pakora, ensure that the paneer slices are thin and not very thick. To serve cottage cheese pakora as a cocktail snack, you can make cut the paneer and cheese slice into triangle shape too. For kids’ parties, you can accompany this Indian chutney stuffed paneer pakora with a glass of virgin mojito as a refreshing combo. Tips to make cheese stuffed paneer pakoda. 1. Ensure that the paneer slice is bigger than the cheese slice. 2. Since the paneer is bland, we recommend that you make green chutney slightly spicy. 3. Instead of green chutney, you can also use Schezwan sauce. Enjoy stuffed paneer pakora recipe | cheese stuffed paneer pakoda | Indian chutney stuffed paneer pakora | cottage cheese pakora | cottage cheese pakora | with step by step photos. | [To make stuffed paneer pakora, place the cheese slice one by one on a flat, dry surface and cut it into 4 equal pieces. You will get 8 cheese slice pieces in all. Keep aside., Place 1 paneer slice on a flat, dry surface and sprinkle little chaat masala evenly over it., Spread ½ tsp green chutney over it., Place a cheese slice piece over it and sandwich it using 1 more paneer slice., Repeat steps 2 to 4 to make 7 more stuffed paneer pieces., Heat the oil in a deep non-stick kadhai, dip the stuffed paneer pieces into the besan batter one by one and deep fry on a medium flame till they turn golden brown in colour from all the sides. Drain on absorbent paper., Serve the stuffed paneer pakora immediately.] | [Energy, 275 cal, Protein, 10.7 g, Carbohydrates, 13.7 g, Fiber, 2 g, Fat, 19.8 g, Cholesterol, 5 mg, Sodium, 71.7 mg] | stuffed-paneer-pakora-cottage-cheese-pakora-42913r |
| rcp1964 | Stuffed Paneer Palak Potli in Coconut Curry | NA | Veg | [spinach (palak) purée, whole wheat flour (gehun ka atta), oil, salt, whole wheat flour (gehun ka atta), crumbled paneer (cottage cheese), chopped coriander (dhania), chopped green chillies, salt, coconut milk, oil, cumin seeds (jeera), cinnamon (dalchini), cardamoms, cloves (lavang/laung), curry leaves (kadi patta), ginger-green chilli paste, sugar, salt] | 15 mins | 10 mins | [One Dish Vegetarian Meals, Sabzis with Gravies, Indian Party, Non-stick Pan] | 4Makes 4 servings | Indian | Potli basically means pack, and that is exactly what is done in this recipe! A succulent paneer mixture is packed inside pleasant green-coloured potlis made of whole wheat flour and spinach puree. These precious packets are then cooked in a delicious coconut milk curry, which is excitingly flavoured with whole spices. Despite the exotic aura about this dish, it is surprisingly easy to prepare. A short cooking time and a simple procedure together with a lot of creativity gives you fabulous Stuffed Paneer Palak Potli in Coconut Curry! You can enjoy this dish as it is, but you could also serve with it Pulaos or Biryanis for a complete meal experience. | [Combine all the ingredients in a deep bowl and knead into a semi-soft dough without using water., Divide the dough into 15 equal portions and roll out each portion into a 75 mm. (3") diameter circle using a little whole wheat flour for rolling., Place 2 tsp of the paneer stuffing in the centre of each circle, bring the edges together and seal them to make potlis (i. e. Money bags). Keep aside., Heat the oil in a deep non-stick pan, add the cumin seeds, cinnamon, cardamom, cloves and curry leaves and sauté on a medium flame for a few seconds., Add the ginger-green chilli paste and sauté on a medium flame for a few more seconds., Add the coconut milk, sugar and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the prepared palak potlis, mix gently and cook on a medium flame for 6 to 7 minutes or till the potlis are cooked well, while stirring occasionally., Serve immediately.] | [Energy, 531 cal, Protein, 8.4 g, Carbohydrates, 23 g, Fiber, 12.3 g, Fat, 45.1 g, Cholesterol, 0 mg, Vitamin A, 1170.8 mcg, Vitamin B1, -0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 1.2 mg, Vitamin C, 8.2 mg, Folic Acid, 36.4 mcg, Calcium, 121.3 mg, Iron, 2.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 13.6 mg, Potassium, 81.4 mg, Zinc, 0.4 mg] | stuffed-paneer-palak-potli-in-coconut-curry-1964r |
| rcp33326 | Stuffed Patties ( Non- Fried Snacks ) | NA | Veg | [boiled mashed potatoes, cornflour, chopped green chillies, salt, oil, cumin seeds (jeera), green peas, ginger-green chilli paste, lemon juice, sugar, chopped coriander (dhania), salt, oil] | 15 mins | 25 mins | [Saute, Tava, Kadai Veg] | 6Makes 6 patties | NA | Stuffed patties, the versatile potato makes lovely snacks. One amongst them is a popular patty that can be served in different styles with chutneys, with curds or with ragda. Here is a stuffed version using a green peas stuffing. Additionally, you can use your creativity to make different stuffing mixtures such as mixed vegetables stuffing, dry fruits mixture, masala paneer etc. Cornflour acts as a binding agent in the patties mixture and helps hold the shape and the stuffing. You can also use breadcrumbs instead of cornflour. Usually, these patties are fried in ghee but i have used very little oil to cook these. | [Combine all the ingredients together and mix well., Divide into 6 equal portions and shape each portion into a 50 mm. (2") diameter circle. Keep aside., Heat the oil in a kadhai and add the cumin seeds., When the seeds crackle, add the green peas, ginger-green chilli paste, lemon juice, sugar, coriander and salt and sauté on a medium flame for a few minutes, while stirring continuously., Divide the stuffing into 6 equal portions and keep aside., Place one portion of the stuffing in the centre of each circle., Bring the sides together in the centre so as to seal the stuffing inside the potato circle., Roll the patty between the palms of your hands in such a way that there are no cracks on the surface. Press firmly on top to make flat patty, Cook on a non-stick tava (griddle) using little oil till both sides turn golden brown in colour., Repeat with the remaining ingredients to make 5 more patties. Serve hot.] | [Energy, 87 cal, Protein, 1.7 g, Carbohydrates, 13.1 g, Fiber, 1.9 g, Fat, 3.2 g, Cholesterol, 0 mg, Vitamin A, 113.6 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.6 mg, Vitamin C, 9.1 mg, Folic Acid, 12.3 mcg, Calcium, 13.2 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 5.1 mg, Potassium, 107.3 mg, Zinc, 0.2 mg] | stuffed-patties--non--fried-snacks--33326r |
| rcp8703 | Stuffed Peaches | NA | NA | [peaches, sugar substitute, lemon juice, low fat paneer (cottage cheese), low fat milk, sugar substitute, vanilla essence, orange juice, sugar substitute, cornflour, lemon juice] | 10 mins. | 15 mins. | [Fruit Based Indian Desserts] | 4Serves 4. | Indian | A combination of two of my favourite fruits, peach and orange. Chilled stuffed peaches served with warm sweet and tangy orange sauce is just enough to please all your senses. | [Mix the orange juice, sugar substitute and cornflour in a pan and cook on a slow flame until the mixture thickens., Add the lemon juice, mix well and keep aside., Heat 1½ cups of water, sugar substitute and lemon juice in a pan., Add the peach halves and simmer on a slow flame, stirring occasionally till they soften., Remove and cool., Stuff each half of the peaches with approximately 1 tbsp of the filling., Refrigerate to chill., Just before serving, arrange the chilled stuffed peaches on a serving plate, pour the warm orange sauce on top and serve immediately.] | [Energy, 170 cal, Protein, 2.7 g, Carbohydrates, 32.6 g, Fiber, 2.4 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 104.7 mg] | stuffed-peaches-8703r |
| rcp30983 | Stuffed Potato Skins | Snacks | NA | [potatoes, salt, oil, boiled sweet corn kernels (makai ke dane), chopped onions, chopped green chillies, milk, fresh cream, cornflour, grated processed cheese, tabasco sauce, butter, salt, grated mozzarella cheese] | 15 mins | 20 mins | [Indian Snacks for Entertaining, Baked Snacks, Evening Tea Snacks, Italian Party, Western Party, Oven] | 8Makes 8 servings (8 ) | Indian | Crispy potato cups stuffed with mushrooms and sweet corn. Now, doesn't that sound like heaven? Use small potatoes, and this is an ideal cocktail accompaniment. | [Boil the potatoes. Cut them into half lengthwise and scoop out the centre portion leaving fairly thick walls., Deep-fry the potatoes in hot oil until crisp or light pink in colour., Sprinkle salt and pepper over them and keep aside on absorbent paper., Heat the butter in a pan, add the onions and sauté till they turn translucent., Add the green chillies and corn and sauté again for 2 minutes., Mix the milk, cream, cornflour and salt and add to the mixture. Cook again for a few minutes., Remove from the flame, add the salt, cheese and tabasco sauce. Mix well and keep aside., Stuff the corn filling in the fried potato skins., Sprinkle some cheese on top and bake in a pre-heated oven at 200ºc (400ºf) for about 5 minutes or till the cheese melts., Serve hot.] | [Energy, 190 cal, Protein, 3 g, Carbohydrates, 23.3 g, Fiber, 1.9 g, Fat, 9.7 g, Cholesterol, 0 mg, Vitamin A, 201 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 1 mg, Vitamin C, 13 mg, Folic Acid, 21.1 mcg, Calcium, 44.8 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 36.5 mg, Potassium, 228.3 mg, Zinc, 0.5 mg] | stuffed-potato-skins-30983r |
| rcp514 | Stuffed Potato Skins, Stuffed Jacket Potatoes | Snacks | NA | [potatoes, salt, oil, butter, chopped spring onions whites, chopped green chillies, plain flour (maida), milk, salt, chopped spring onion greens, mustard (rai / sarson) powder, grated processed cheese, dry red chilli flakes] | 10 mins | 5 mins | [Baked, Western Party, Cocktail Party, Oven, Snack Recipes for Kids, Indian Birthday Party Snacks, Kitty Party Snacks] | 6Makes 6 servings | Indian | Potato skins make an excellent base for cheesy filling. It is very easy to make and great to serve for parties . You can also try other interesting jacket potatoes like Corn Stuffed Potato and Stuffed Potatoes with Spaghetti . | [Boil the potatoes with the skin., Cut into halves, scoop the centre of each potato half a little, using a spoon so that a light depression is formed for the topping., Heat the oil in a kadhai and deep-fry the potatoes till they turn brown in colour., Drain on an absorbent paper and then sprinkle a little salt over them. Keep aside., Heat the butter in a broad non-stick pan, add the spring onion whites and sauté on a medium flame for 1 to 2 minutes., Add the green chillies and sauté on a medium flame for a few seconds., Add the plain flour, mix well and cook on a medium flame for a few seconds., Add the milk, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Add the salt, spring onion greens, mustard powder and cheese, mix well and cook on a medium flame for 1 minutes, while stirring continuously. Keep aside., Fill each deep-fried potato case with the cheesy filling., Serve immediately garnished with dry red chilli flakes.] | [Energy, 167 cal, Protein, 3.9 g, Carbohydrates, 13.8 g, Fiber, 0.9 g, Fat, 10.2 g, Cholesterol, 0 mg, Vitamin A, 196.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.6 mg, Vitamin C, 10.6 mg, Folic Acid, 10.2 mcg, Calcium, 119.8 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 26.8 mg, Potassium, 155.1 mg, Zinc, 0.3 mg] | stuffed-potato-skins-stuffed-jacket-potatoes-514r |
| rcp39999 | Stuffed Potatoes in White Sauce | Snacks | NA | [crumbled paneer (cottage cheese), sun-dried tomatoes, chopped jalapenos, chopped basil, salt freshly ground black pepper (kalimirch), boiled and peeled potatoes, white sauce, butter, salt] | 15 mins | 3 mins | [Italian Starters, Indian Snacks for Entertaining, Paneer Based Snacks, Baked Snacks, Baked, Christmas, Thanksgiving] | 4Makes 4 servings | Indian | An exquisite preparation of potatoes stuffed with sharply flavoured jalapenos, tangy sun-dried tomatoes and aromatic basil, floated in a creamy white sauce, this creation will raise you from the cadre of a good cook to a gourmet chef in the eyes of your guests! Baking imparts the perfect texture and a fusion of flavours to the Stuffed Potatoes in White Sauce, which tastes and feels best when served immediately with crisp toasted breads. | [Heat the butter in a broad non-stick pan, add the potatoes and little salt and saute on a medium flame for 2 to 3 minutes or till they turn light brown in colour from all the sides., Core the potato vertically through the centre using a corer so that a hollow cavity is created for the stuffing. Refer to below image., Repeat step 2 with all the potatoes., Stuff each of the potato with the prepared stuffing, place them on a greased baking dish and top with the prepared white sauce evenly over it and bake in a pre-heated oven at 200ºc (400ºf) for 10 minutes., Serve immediately.] | [Not Given] | stuffed-potatoes-in-white-sauce-39999r |
| rcp1258 | Stuffed Potatoes with Creamy Mushroom | Snacks | Veg | [boiled potatoes, oil, salt, butter, chopped green chillies, chopped onions, chopped mushrooms (khumbh), dried oregano, salt, white sauce] | 15 mins | 20 mins | [Mexican Main Dish, Indian Cheese Recipes, Baked Snacks, Casseroles and Bakes, One Dish Vegetarian Meals, Mexican Delights, Baked] | 4Makes 4 servings | Indian | Crispy cups of potatoes are stuffed with a lusciously creamy mixture of mushrooms delicately flavoured with oregano. This is a gourmand’s delight, with an appealing appearance and appetising flavour. The texture, of course, tops the charts, with a beautiful contrast between the crispness of the deep-fried potato cups and the succulence of the white sauce based mushroom mixture. Onions and green chillies give the filling an awesome flavour, which is sure to please everyone. To get the Stuffed Potatoes with Creamy Mushroom right, you must take care not to over boil the potatoes. Pondering what to serve with Stuffed Potatoes with Creamy Mushroom, pair it with Fettuccine in Spinach Sauce or Che-mato Pasta and a salad . | [Cut all the potatoes vertically with the skin and scoop out the center., Heat the oil in a deep non-stick pan and deep-fry a few potato skins till they turn crisp or light brown in colour from all the sides. Drain on an absorbent paper., Sprinkle salt over the potatoes. Keep aside., Heat the butter in a broad non- stick pan, add the green chillies and onions and sauté on a medium flame for 30 seconds., Add the mushrooms, oregano and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the white sauce, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Place the fried potato halves on a serving plate and put little of the mushroom mixture in each halve., Serve immediately.] | [Energy, 266 cal, Protein, 4 g, Carbohydrates, 21.8 g, Fiber, 1.5 g, Fat, 17.1 g, Cholesterol, 0 mg, Vitamin A, 331.4 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.7 mg, Vitamin C, 14 mg, Folic Acid, 19.1 mcg, Calcium, 117.3 mg, Iron, 0.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 55.6 mg, Potassium, 300.9 mg, Zinc, 0.6 mg] | stuffed-potatoes-with-creamy-mushroom-1258r |
| rcp39779 | Stuffed Potatoes with Spaghetti | Snacks | NA | [potatoes, salt, grated processed cheese, boiled and chopped spaghetti, sun-dried tomatoes, butter, chopped garlic (lehsun), capsicum, fresh cream, dry red chilli flakes (paprika), dried mixed herbs, salt, chopped basil] | 15 mins | 19 mins | [Italian Starters, Indian Snacks for Entertaining, Baked Snacks, Children's Day, Non-stick Pan] | 8Makes 8 stuffed potatoes | Indian | Potatoes, stuffed with an exotic herbed mixture of spaghetti, sun-dried tomatoes and capsicum, are topped with cheese and baked to perfection, till the cheese melts and the filling fuses with the potatoes, resulting in a perfect starter! For your Stuffed Potato with Spaghetti to be firm, remember not to pressure cook the potatoes; follow the instructions in the recipe to semi-cook the potatoes as they will get fully cooked later while baking. | [Soak the sun-dried tomatoes in enough warm water in a bowl for 10 minutes. Drain well, chop them finely and keep aside., Heat the butter in a broad non-stick pan, add the garlic and capsicum and sauté on a medium flame for 2 minutes., Add the sun-dried tomatoes, spaghetti, fresh cream, chilli flakes, mixed herbs and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Add the basil and mix well. Keep aside to cool completely., Divide the filling into 8 equal portions and keep aside., Combine the potatoes and enough water in a deep non-stick pan and cook on a medium flame for approx. . 15 minutes or till the potatoes are 80% cooked. Drain and cool completely., Cut each potato into half vertically and scoop out the centres of each potato halve a little, using a spoon, so that a light depression is formed for the stuffing., Sprinkle little salt over all the potato halves., Fill each potato halve with a portion of the stuffing and sprinkle ½ tbsp of cheese on each potato halve., Bake the stuffed potatoes in a pre-heated oven at 200°c (400°f) for 8 to 10 minutes., Serve immediately.] | [Not Given] | stuffed-potatoes-with-spaghetti-39779r |
| rcp650 | Stuffed Potatoes, Baby Stuffed Potatoes in Coconut Masala | NA | NA | [baby potatoes, grated coconut, chopped coriander (dhania), coriander-cumin seeds (dhania-jeera) powder, sugar, chilli powder, asafoetida (hing), salt] | 10 mins | 11 mins | [Semi-Dry Sabzis, Traditional Indian Sabzis, Microwave Subzi, Microwave, Diwali, Raksha - Bandhan, Indian Party] | 2Makes 2 servings | Indian | There is something special about potatoes. Part and parcel of almost every cuisine, it is much loved by people across the globe. It is one vegetable you can confidently add to your menu, because you can be sure everybody will like it. Baby potatoes turn out to be even more attractive thanks to their mildly sweet flavour and dainty appearance. Here is an easy but delicious recipe of baby potatoes, stuffed with a tasty coconut masala, and cooked in the microwave. Within minutes, you have mouth-watering Stuffed Potatoes ready on the table. You can choose to remove the peel if you wish, but keeping it on gives the dish a rustic flavour and unique texture, which is really good. Relish this vegetable preparation hot and fresh with your favourite rotis or puris . | [Wash the potatoes. Make slits on them. If you want, remove the skin., Put the potatoes in a microwave safe plate and microwave on high for 6 minu, Combine all the other ingredients in a deep bowl and mix well., Stuff the mixture into each potato., Arrange in a shallow dish and put 1 1/2 tablespoons of water over it and microwave on high for 5 minutes.] | [Energy, 78 cal, Protein, 0.7 g, Carbohydrates, 7 g, Fiber, 1.8 g, Fat, 5.2 g, Cholesterol, 0 mg, Vitamin A, 207.8 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 4.3 mg, Folic Acid, 1.7 mcg, Calcium, 6.9 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1.9 mg, Potassium, 10.1 mg, Zinc, 0 mg] | stuffed-potatoes--baby-stuffed-potatoes-in-coconut-masala-650r |
| rcp42194 | Stuffed Ragda Patties | Dinner | Veg | [soaked safed vatana (dried white peas), turmeric powder (haldi), chilli powder, asafoetida (hing), chopped coriander (dhania), salt, mashed potatoes, green chilli paste, salt, grated coconut, chopped coriander (dhania), green chilli paste, ginger (adrak) paste, sugar, lemon juice, salt, oil, sweet chutney, green chutney, sev, chopped coriander (dhania)] | 20 mins | 40 mins | [Tava, Kitty Party Snacks, Kitty Party Chaat, Dinner Chaat, Indian and Thai Veg Dinner Menus] | 4Makes 4 plates | Indian | Ragda Patties is an all-time favourite Mumbai roadside snack, comprising crisp and spicy potato patties drowned in a gravy with boiled white peas. Here, we have enhanced the recipe further, by stuffing the potato patties with a tangy, sweet and spicy filling. Laced with chutneys and garnished with sev, the Stuffed Ragda Patties is one delectable snack worth a lot of praise! Serve it at tea-time to watch excited smiles bloom on everybody’s face. You can also try other chaat recipes like Aloo Chaat and Pakodi Chaat . | [Combine the soaked safed vatana, turmeric powder, little salt and 2½ cups of water in a pressure cooker, mix well and pressure cook for 6 whistles., Allow the steam to escape, open the lid and mash it lightly with the potato masher., Add the chilli powder, asafoetida, coriander and little salt, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Keep aside., Combine all the ingredients in a deep bowl and mix well., Divide the mixture into 8 equal portions., Shape each portion into a flat round and put little of the prepared stuffing in the center., Bring all the sides together, seal it completely, and flatten it lightly., Grease a hot tava (griddle) using 1 tsp of oil and place 4 stuffed patties at a time, drizzle 1 tsp of oil evenly over it and cook on a medium flame till they turn brown on both the sides., Repeat step 5 to cook 4 more stuffed patties. Keep aside., Place 2 stuffed patties on a serving plate., Pour ¼ portion of the ragda evenly over it., Put 1 tbsp of sweet chutney, 2 tsp green chutney, sprinkle 1 tbsp sev and 1 tsp coriander evenly over it., Repeat steps 1 to 3 to make 3 more plates., Serve immediately.] | [Energy, 351 cal, Protein, 11.5 g, Carbohydrates, 47.9 g, Fiber, 6.7 g, Fat, 12.7 g, Cholesterol, 0 mg, Sodium, 25.8 mg] | stuffed-ragda-patties-42194r |
| rcp5283 | Stuffed Ragi Pancakes | Snacks | Vegan | [ragi (nachni / red millet), whole wheat flour (gehun ka atta), salt, sliced spring onions whites, shredded cabbage, grated carrot, bean sprouts, chopped spring onion greens, oil, chopped garlic (lehsun), dry red chilli flakes (paprika), red chilli sauce, salt, oil] | 20 mins | 30 mins | [Indian Pancakes, Low Calorie Indian Snacks, Indian Tawa, Non-stick Pan, Vegan, Calcium Rich Starters & Snacks, Healthy Heart Starters Snacks] | 8Makes 8 stuffed pancakes | Indian | stuffed ragi pancakes recipe | nachni vegetable chilla | healthy red millet Indian pancake | with 35 amazing images. The stuffed ragi pancake is a very exciting way to consume this wonderful ingredient because it combines nutritional benefits with fabulous taste! The ragi and whole wheat flour pancakes are stuffed with a fibre-rich mixed veg filling, which not only adds to the taste but also helps to control cholesterol. Ragi is a very respectable grain because of its undisputed goodness and high nutrition content! No wonder it is used in almost all regions of India, in forms ranging from pancakes (stuffed ragi pancakes) to porridge. The stuffed ragi pancakes are devoid of maida and also cooked in minimal oil to make them heart-friendly. You will also thoroughly enjoy the Oriental twist in this dish, brought about by the use of ingredients like bean sprouts, spring onions and chilli sauce! Main ingredients for stuffed ragi pancakes. 1. Whole nachni, also known as finger millet or ragi, is a highly nutritious grain that has been a staple food in many parts of the world for centuries. Packed with essential nutrients such as calcium, iron, fiber, and protein, whole nachni offers a wide range of health benefits. It is a gluten-free grain, making it an excellent choice for those with gluten sensitivities or celiac disease. Whole nachni is known for its ability to regulate blood sugar levels, improve digestion, and promote satiety, making it a great option for those looking to manage their weight or control their blood sugar. Additionally, the high calcium content in nachni makes it beneficial for maintaining bone health and preventing conditions like osteoporosis. Incorporating whole nachni into your diet can be as simple as using nachni flour to make rotis, dosas, porridge, or even baked goods like cookies and muffins. Its nutty flavor and versatility make it a delicious and nutritious addition to any meal. Embrace the goodness of whole nachni and enjoy the numerous health benefits it has to offer! 2. Whole wheat flour (gehun ka atta). Ragi flour, while nutritious, can sometimes lead to a denser and slightly sticky pancake texture. Whole wheat flour helps to lighten the texture of the pancakes, making them softer and easier to handle. This is especially important for stuffed pancakes, where a pliable and workable dough is desired. Whole wheat flour adds a slightly nutty and earthy flavor to the pancakes, which complements the flavor of ragi flour nicely. Pro tips for stuffed ragi pancakes. 1. Add 1/2 cup bean sprouts. Bean sprouts add a delightful crunch to the otherwise soft pancake and filling. They provide a contrasting texture that makes the dish more enjoyable to eat. Bean sprouts have a mild, fresh flavor that can lighten up the richness of the filling. 2. Add 1/2 cup grated carrot. Carrots add a hint of natural sweetness to the savory ragi batter and stuffing. This can create a pleasant flavor contrast and balance the other savory ingredients. Carrots are a good source of beta-carotene (vitamin A), which is important for vision and immunity. Enjoy stuffed ragi pancakes recipe | nachni vegetable chilla | healthy red millet Indian pancake | with step by step photos. | [To make ragi pancakes, soak the ragi in enough water in a deep bowl for overnight., Wash, drain and blend in a mixer to a smooth paste using a approx. ½ cup of water., Transfer into a bowl, add the whole wheat flour and salt and mix well., Heat a non-stick tava over medium heat. The pan should not be too hot. Pour a ladleful of the batter to form a 150 mm. (6”) diameter circle., Cook using ¼ tsp of oil till brown spots appear on both the sides., Repeat step 4 and 5 to make 7 more pancakes. Keep aside., Heat the oil in a broad non-stick pan, add the garlic, chilli flakes and spring onion whites and sauté on a medium flame for 1 minute., Add the carrot, cabbage, bean sprouts, spring onion greens, chilli sauce and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., To make te stuffed ragi pancakes, place a pancake on a clean, dry surface, place 2 tbsp of the stuffing on one side and fold it over to make a semi-circle., Repeat with the remaining vegetable stuffing and pancakes to make 7 more stuffed ragi pancakes., Serve the stuffed ragi pancakes immediately.] | [Energy, 65 cal, Protein, 1.6 g, Carbohydrates, 11.8 g, Fiber, 2.1 g, Fat, 1.5 g, Cholesterol, 0 mg, Sodium, 42.5 mg] | stuffed-ragi-pancakes-5283r |
| rcp36281 | Stuffed Rava Idli Vegetable Sandwich | Snacks | NA | [grated carrot, grated cabbage, boiled green peas, green chutney, salt, semolina (rava), curds (dahi), green chilli paste, salt, oil, ghee, mustard seeds ( rai / sarson), urad dal (split black lentils), cumin seeds (jeera), curry leaves (kadi patta), fruit salt, sambhar, coconut chutney] | 15 mins | 16 mins | [South Indian, Different types of Idlis, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Indian snacks with little planning, Indian Snacks for Entertaining, Indian Steamed Snacks] | 16Makes 16 idlis | South Indian | An off-beat dish, which gives you the satisfaction of eating a homely idli as well as a scrumptious sandwich. Yes, the Stuffed Rava Idli Vegetable Sandwich is an innovative recipe in which the rava idli batter is layered with grated veggies and green chutney and then steamed. Each mouthful of this snack is a delight, as the wholesome, melt-in-the-mouth idlis give way to a crunchy veggie filling, with the peppy flavour of green chutney too. This dish is tasty enough to have as it is, because the rava idli batter is tempered and flavoured well, but for added taste, you can serve it with coconut chutney and sambhar . The Stuffed Rava Idli Vegetable Sandwich is a sumptuous and tasty treat, which is also easy to prepare because you don’t need to grind or ferment the batter – just mix and make! | [Combine the semolina, curd, green chilli paste, salt and 1 cup of water in a deep bowl and whisk well. Keep aside for 10 minutes., Heat the oil and ghee in a small non-stick pan, add the mustard seeds, urad dal, cumin seeds and curry leaves sauté on a medium flame for 1 minute., Add this tempering to the batter and mix well., Just before steaming, add the fruit salt and 1 tbsp of water over the batter. When the bubbles form, mix gently., Pour 1 tbsp of the rava idli batter into each greased idli moulds, put little vegetable stuffing in the centre and cover it with approx. ½ tbsp of rava idli batter., Steam in a steamer for 10 minutes or till the idlis are cooked., Cool slightly and demould., Serve hot with sambhar and coconut chutney.] | [Energy, 47 cal, Protein, 1.3 g, Carbohydrates, 7.6 g, Fiber, 0.4 g, Fat, 1.2 g, Cholesterol, 0.5 mg, Sodium, 4.1 mg] | stuffed-rava-idli-vegetable-sandwich-36281r |
| rcp3447 | Stuffed Rice Paratha, Rice Paratha with Left Over Rice | Lunch | Veg | [whole wheat flour (gehun ka atta), ghee, salt, cooked rice (chawal), oil, cumin seeds (jeera), chopped onions, ginger-garlic (adrak-lehsun) paste, chopped green chillies, chilli powder, turmeric powder (haldi), chopped mint leaves (phudina), chopped coriander (dhania), salt, whole wheat flour (gehun ka atta), oil, curd (dahi)] | 10 mins | 20 mins | [Punjabi roti recipes | Punjabi parathas, One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba, Parathas, Stuffed Veg Parathas, All-in-one Parathas] | 8Makes 8 parathas | Punjabi | rice paratha recipe | stuffed rice paratha | spicy rice paratha with left over rice | with 45 amazing images. rice paratha recipe | stuffed rice paratha | spicy rice paratha with left over rice is a one dish satiating meal in itself. Learn how to make stuffed rice paratha. To make rice paratha, first make the dough. For the spicy rice stuffing, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes. Add the ginger-garlic paste and sauté for a few seconds. Add the green chillies, chilli powder, turmeric powder, cooked rice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the mint and coriander and mix well. Allow to cool completely and divide the stuffing into 8 equal portions. Keep aside. The to make stuffed rice paratha, roll out one portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling. Place one portion of the spicy rice stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly. Roll out again into a circle of 125 mm. (5") diameter circle with the help of a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the parathas, using a little oil, till they turn brown in colour from both the sides. Repeat with the remaining dough and stuffing to make 7 more parathas. Serve immediately with fresh curds. A great way to use up left-over rice or pulao and create an altogether new recipe. These spicy rice parathas with left over rice are very common in Gujarati homes, where the rice left-over from dinner is seasoned further, stuffed into parathas and served for breakfast or lunch the following day. Although the stuffed rice paratha is a simple preparation perked up with green chillies, cumin seeds, ginger garlic paste and fresh herbs; the outcome is exotic and luxuriant which you can enjoy with Methambo or Quick Mango Chunda. A bowl of curd too is a satiating accompaniment. Tips for rice paratha. 1. Serve rice paratha with curds. 2. Use a spatula to press down on the paratha to cook it evenly. 3. Serve rice paratha recipe | stuffed rice paratha | spicy rice paratha with left over rice | with achar. Enjoy rice paratha recipe | stuffed rice paratha | spicy rice paratha with left over rice | with step by step photos. | [Combine all the ingredients and knead into a soft dough using enough water., Divide the dough into 8 equal portions. Keep aside., Heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the ginger-garlic paste and sauté for a few seconds., Add the green chillies, chilli powder, turmeric powder, cooked rice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the mint and coriander and mix well., Allow to cool completely and divide the stuffing into 8 equal portions. Keep aside., To make stuffed rice paratha, roll out one portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling., Place one portion of the spicy rice stuffing in the centre of the circle., Bring together all the sides in the centre and seal tightly., Roll out again into a circle of 125 mm. (5") diameter circle with the help of a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil. Cook the paratha, using ¼ tsp of oil, till they turn brown in colour from both the sides., Repeat with the remaining dough and stuffing to make 7 more parathas., Serve the stuffed rice paratha immediately with fresh curds.] | [Energy, 126 cal, Protein, 2.5 g, Carbohydrates, 17.8 g, Fiber, 2.1 g, Fat, 5.2 g, Cholesterol, 0 mg, Sodium, 4.1 mg] | stuffed-rice-paratha-rice-paratha-with-left-over-rice-3447r |
| rcp242 | Stuffed Shahi Puri | NA | Veg | [chopped fenugreek (methi), whole wheat flour (gehun ka atta), baking powder, curds (dahi), ghee, salt, grated paneer (cottage cheese), chopped green chillies, chopped coriander (dhania), salt, oil] | 10 mins | 10 mins | [Jain Rotis, Jain Parathas, Mughlai Rotis, Naan, Deep Fry, Indian Party, Kadai Veg] | 12Makes 12 puris (12 puri ) | Jain | As the name suggests, Stuffed Shahi Puris is truly a royal fare! Dough prepared with flour and methi, is stuffed with a rich paneer mixture, rolled into puris and deep-fried in oil. The accents of methi contrast well with the soft blend of paneer, making this dish an unforgettable experience. Try other stuffed puris like Stuffed Cauliflower Puri and Khus-khus ki Puri . | [Sprinkle salt over the fenugreek leaves and leave aside for 15 minutes. Squeeze out the water and discard it., Add all the remaining ingredients and knead into a stiff dough using enough water., Divide the dough into 12 equal portions and keep aside., Divide the stuffing into 12 equal portions and keep aside., Roll out one portion of the dough into a thin round of about 75 mm. (3”) diameter circle with the help of a little oil., Put one portion of the stuffing in the centre and bring the edges together to cover the stuffing completely. Roll out again into 75 mm. (3”) diameter circle with the help of a little oil., Repeat with the remaining portions and stuffing to make 11 more stuffed puris., Heat the oil in a kadhai and deep-fry the puris, a few at a time, till they turn golden brown in colour from both sides. Drain on absorbent paper., Serve immediately.] | [Energy, 151 cal, Protein, 3.5 g, Carbohydrates, 12.9 g, Fiber, 2.3 g, Fat, 9.8 g, Cholesterol, 0.2 mg, Sodium, 6.4 mg] | stuffed-shahi-puri-242r |
| rcp1709 | Stuffed Spinach Idli | Snacks | NA | [idli batter, oil, chopped spinach (palak), chopped green chillies, chopped onions, butter, oil, salt, sambhar, coconut chutney] | 30 mins | 25 mins | [South Indian, Different types of Idlis, South Indian Breakfast, Indian Snacks for Entertaining, Indian Steamed Snacks, Evening Tea Snacks, Steam] | 25Makes 25 stuffed idlis | South Indian | Traditional idlis get a facelift with this exciting spinach stuffing! A flavourful and colourful mixture of spinach and onions is cooked between layers of idli batter to make a spongy, tasty delight that combines beautifully with chutney and sambhar. Make sure the spinach mixture is completely cool before steaming it; otherwise it might get soggy and spoil the texture of the Stuffed Spinach Idli. Enjoy this delicacy hot and fresh, for a memorable breakfast! | [Heat the butter and oil in a broad non-stick pan, add the green chillies and onions and sauté on a medium flame for 1 minute., Add the spinach and salt, mix well and cook on a medium flame for 3 to 4 minutes., Allow the mixture to cool completely. Keep aside., Grease the idli moulds using little oil, put 1 tbsp of the spinach mixture in each mould and top it with half a ladle of the idli batter evenly over it., Repeat step 1 to fill 15 more idli moulds., Steam in a steamer for 10 minutes or till the idlis are cooked., Repeat with the remaining batter and stuffing to make 8 more idlis in 1 more batch., Serve hot with sambhar and coconut chutney.] | [Energy, 19 cal, Protein, 0.5 g, Carbohydrates, 1.2 g, Fiber, 0.5 g, Fat, 1.3 g, Cholesterol, 0 mg, Vitamin A, 1172.6 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.1 mg, Vitamin C, 6.3 mg, Folic Acid, 25.4 mcg, Calcium, 17.4 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 20.2 mg, Potassium, 49 mg, Zinc, 0.1 mg] | stuffed-spinach-idli-1709r |
| rcp6417 | Stuffed Spinach Leaves in Tomato Gravy | NA | Veg | [spinach (palak) leaves, oil, cumin seeds (jeera), fennel seeds (saunf), chilli powder, coriander-cumin seeds (dhania-jeera) powder, garam masala, chopped and boiled mixed vegetables, crumbled low-fat paneer (cottage cheese), salt, fresh tomato pulp, low-fat curds (dahi), besan (bengal gram flour), green chilli paste, garlic (lehsun) paste, turmeric powder (haldi), garam masala, sugar, oil, cloves (laung / lavang), bayleaf (tejpatta), cumin seeds (jeera), fennel seeds (saunf), grated onions, salt] | 20 mins | 7 mins | [Leafy Vegetable Sabzis, Low Cal Subzis, Non Stick Kadai Veg, Healthy Sabzis with Gravies, Healthy Sabzis with Leafy Vegetables] | 4Makes 4 servings | NA | Spinach and tomato make a standard pair, no doubt, but you might never have thought of preparing them this way! This nutritious subzi, loaded with vitamin A, Vitamin C and folic acid, also turns out to be quite stunning in appearance and flavour, as it is prepared by stuffing spinach leaves with an aromatic vegatable mixture, and placing them in tangy tomato gravy. | [Heat the oil in a broad non-stick pan and add the cumin seeds and fennel seeds., When the cumin seeds crackle, add the chilli powder, coriander-cumin seeds powder and garam masala and sauté on a medium flame for a few seconds., Add the mixed vegetables, paneer and salt, mix gently and cook on a medium flame for 1 minute. Keep aside., Combine the fresh tomato pulp, curds, besan, green chilli paste, garlic paste, turmeric powder, garam masala, sugar and ¼ cup of water in a deep bowl and whisk well. Keep aside., Heat the oil in a non-stick kadhai, add the cloves, bayleaf, cumin seeds and fennel seeds and sauté on a medium flame for 1 minute., Add the onions and sauté on a medium flame for 1 minute., Lower the flame, add the prepared tomato-curds mixture and salt, mix well and cook for 2 to 3 minutes, while stirring continuously. Keep aside., Dip each spinach leaf in boiling water and then place it on a flat surface., Put a little stuffing in the middle of each spinach leaf and roll it up tightly from one end to another., Place the stuffed spinach on a serving plate and pour the prepared tomato gravy over it., Serve immediately.] | [Energy, 67 cal, Protein, 2.6 g, Carbohydrates, 7.7 g, Fiber, 2.1 g, Fat, 2.9 g, Cholesterol, 0 mg, Sodium, 31.6 mg] | stuffed-spinach-leaves-in-tomato-gravy-6417r |
| rcp32948 | Stuffed Spinach Pakoda | Snacks | Veg | [paneer, hung curds (chakka dahi), ginger garlic paste, green chilli paste, chilli powder, salt, plain flour (maida), cornflour, rice flour (chawal ka atta), carom seeds (ajwain), salt, water, spinach (palak), oil, dahiwali phudina chutney] | 10 mins | 20 mins | [Paneer Based Snacks, Pakora Pakoda, Deep Fry, Diwali, Diwali Snacks, Kadai Veg] | 8Makes 8 pakodas | NA | Rectangular blocks of paneer, carefully enveloped in spinach leaves, dipped in a spicy bengal gram batter and deep-fried. | [Cut the paneer into 8 equal rectangular portions and keep aside., Combine the curds, ginger garlic paste, green chilli paste, chilli powder and salt in a bowl and mix well., Add the paneer, toss gently and keep aside to marinate for atleast ½ an hour., Place a spinach leaf on a clean dry surface and place a piece of paneer piece at its broad end., Fold in the edges of the leaf and start rolling from the broad end towards the tapering end., Dip it in the batter and deep–fry in hot oil till the pakoda turns light brown in colour and crisp from all sides., Repeat with the remaining ingredients to make 7 more pakodas. Drain on absorbent paper and serve hot with dahiwali phudina chutney.] | [Energy, 135 cal, Protein, 4.4 g, Carbohydrates, 9.5 g, Fiber, 0.5 g, Fat, 8.7 g, Cholesterol, 0 mg, Vitamin A, 302.3 mcg, Vitamin B1, -0.2 mg, Vitamin B2, -0.2 mg, Vitamin B3, 0.3 mg, Vitamin C, 1.7 mg, Folic Acid, 13 mcg, Calcium, 136.6 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 3.1 mg, Potassium, 27.5 mg, Zinc, 0.1 mg] | stuffed-spinach-pakoda-32948r |
| rcp33022 | Stuffed Spinach Pancakes ( Weight Loss After Pregnancy ) | Snacks | NA | [whole wheat flour (gehun ka atta), plain flour (maida), low-fat milk, salt, chopped spinach (palak), low-fat butter, chopped onions, chopped garlic (lehsun), chopped tomatoes, salt, grated mozzrella cheese, oil] | 10 mins | 15 mins | [Non-stick Pan, Quick Snacks / Quick Starters, Low Calorie Indian Snacks & Starters, Low Calorie International Recipes] | 4Makes 4 pancakes | Indian | Sumptuous, tasty, low-cal... this Stuffed Spinach Pancake leaves just one word in your mind... WOW! An ideal snack for evenings, these whole wheat flour pancakes ooze out the goodness of spinach, the tanginess of tomatoes and onions, and the richness of mozzarella cheese. Despite having a chewy, cheesy texture, the creation remains low-fat due to the proper combination of ingredients like whole wheat flour, low-fat milk, spinach, etc. | [Combine all the ingredients in a deep bowl with ½ cup water and mix well to make a smooth batter of dropping consistency. Keep aside., Heat the butter in a broad non-stick pan, add the onions and garlic and sauté on a medium flame for 2 minutes., Add the tomatoes, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally., Add the spinach and salt, mix well and cook on a high flame for 2 to 3 more minutes, while stirring occasionally., Remove from the flame, add the cheese and mix well. Keep aside., Divide the stuffing into 4 equal portions., Heat and grease the 125mm (5”) diameter circle non-stick pan using ¼ tsp of oil., Cool slightly and pour ¼ cup of the batter and tilt the pan around quickly so that the batter coats the pan evenly., Cook the pancake using ¼ tsp of oil on a medium flame for 2 minutes or till it turns light brown in colour from both the sides., Remove the pancake on a clean dry surface and spread one portion of the stuffing on one edge., Fold the pancake to make a semi-circle and press it lightly., Repeat steps 2 to 5 to make 3 more pancakes.] | [Energy, 80 cal, Protein, 3.4 g, Carbohydrates, 13.7 g, Fiber, 1.7 g, Fat, 1.5 g, Cholesterol, 3.3 mg, Sodium, 63.1 mg] | stuffed-spinach-pancakes--weight-loss-after-pregnancy--33022r |
| rcp33098 | Stuffed Spinach Paratha ( Tiffin Recipe) | Dinner | Vegan | [grated paneer (cottage cheese), grated carrot, ginger-green chilli paste, chopped coriander (dhania), salt, whole wheat flour (gehun ka atta), spinach (palak) puree, oil, salt, whole wheat flour (gehun ka atta), oil] | 20 mins | 15 mins | [Dinner, Tava, Vitamin A Rich, Beta Carotene, Retinol, Vegan, Calcium Rich Rotis & Parathas, Vitamin A Rich Healthy Eyes, Stuffed Paratha Recipes for Dinner] | 4Makes 4 parathas (4 paratha ) | NA | stuffed spinach paratha | stuffed palak paratha | healthy carrot spinach paneer paratha | tiffin box spinach paratha | with 20 amazing images. stuffed spinach paratha is a healthy carrot spinach paneer paratha which is also a perfect tiffin box recipe for kids and adults. stuffed palak paratha is made from basic ingredients like paneer, carrots, green chilli paste and coriander for the stuffing and the dough is made from whole wheat flour and spinach puree. Yum paneer and healthy carrot come together in the stuffing for these exciting green-tinged stuffed spinach parathas made with a dough of wheat flour and spinach puree. Thanks to the softness imparted by the puree, these stuffed spinach parathas stay nice and fresh in the tiffin box for around five hours. Your kids will love the succulent paneer based filling in every bite of these sumptuous Parathas. Notes on stuffed spinach paratha. 1. Multigrain flour can also be used to make the parathas healthier. 2. Roll lightly so that the stuffing does not come out. 3. Press with the spatula especially the edges to make sure the paratha is golden-brown and cooked evenly on both sides. See why this is a healthy carrot spinach paneer paratha ? Carrot, spinach and paneer are 3 beta-carotene (vitamin A) rich sources which are combined in these healthy parathas. Here paneer also adds enough protein (6.6 g per paratha). Vitamin A is a key nutrient which combines with protein to aid in clear vision. Learn to make stuffed spinach paratha | stuffed palak paratha | healthy carrot spinach paneer paratha | tiffin box spinach paratha | with step by step photos and video below. | [Combine all the ingredients in a deep bowl and mix well., Add enough water and knead into a semi-stiff dough. Keep aside., To make stuffed spinach paratha, divide the stuffing into 4 equal portions and keep aside., Divide the dough into 4 equal portions., Roll a portion of the dough into a circle of 100 mm. (4”) diameter circle, using a little whole wheat for rolling., Place a portion of the stuffing in the centre of the circle., Bring together all the sides in the centre and seal tightly., Roll again into a circle of 125 mm. (5”) diameter circle using a little whole wheat for rolling., Heat a non-stick tava (griddle) and cook the paratha using a little oil until golden brown spots appear on both the sides., Repeat steps 3 to 7 to make 3 more parathas., Serve the stuffed spinach paratha immediately., Wrap the stuffed spinach paratha in an aluminum foil or cling film and pack in a tiffin box.] | [Energy, 214 cal, Protein, 6.6 g, Carbohydrates, 21.4 g, Fiber, 4.6 g, Fat, 11.7 g, Cholesterol, 0 mg, Sodium, 37.8 mg] | stuffed-spinach-paratha---tiffin-recipe-33098r |
| rcp33242 | Stuffed Spinach with Huanciana Sauce. Protein Rich Recipe | NA | NA | [spinach (palak) leaves, grated paneer (cottage cheese), sweet corn kernels (makai ke dane), chopped green chillies, chopped garlic (lehsun), salt, paneer (cottage cheese), milk, chopped green chillies, salt, butter, grated mozzarella cheese] | 20 mins | 0 mins | [American Main Dish, Baked, Oven, Mixer, High Protein International] | 4Makes 4 servings (4serving ) | American | Stuffed spinach with huanciana sauce, this hearty dish has an abundance of protein from paneer stuffed with equally delicious spinach! Spinach is rich in vitamin A, a potent antioxidant along with protein boosts up immunity to fight infections and free radicals. | [Boil a vesselful of water, add the spinach leaves and remove within a few seconds. Drain and pat dry on a towel., Combine the paneer, corn, green chillies, garlic and salt to together in a bowl and mix well. Divide it into 8 equal portions and keep aside., Place a leaf on a clean dry surface and place a portion of the stuffing at the broad end., Roll like a spring roll from the broad end towards the tapering end of the leaf and keep aside., Repeat with the remaining leaves and stuffing to make 7 more stuffed spinach leaves. Keep aside., Combine the paneer, milk and 2 tbsp of water and blend in a mixer till smooth., Add the green chillies and salt, mix well and keep aside., Arrange the stuffed spinach leaves in a greased glass baking tray., Pour the sauce evenly and top it with the cheese., Bake in a pre-heated oven at 200ºc (400ºf) for 10 minutes or till the cheese melts. Serve hot.] | [Energy, 117 cal, Protein, 5.1 g, Carbohydrates, 5.5 g, Fiber, 0.7 g, Fat, 8.2 g, Cholesterol, 6.9 mg, Sodium, 62.6 mg] | stuffed-spinach-with-huanciana-sauce-protein-rich-recipe-33242r |
| rcp5661 | Stuffed Sprouts Dosa | Snacks | NA | [rice (chawal), urad dal (split black lentils), fenugreek (methi) seeds, cooked rice (chawal), salt, boiled mixed sprouts, oil, mustard seeds ( rai / sarson), asafoetida (hing), curry leaves (kadi patta), chopped onions, grated beetroot, grated carrot, grated cabbage, chopped tomatoes, chopped coriander (dhania), turmeric powder (haldi), chilli powder, salt, oil] | 20 mins | 20 mins | [South Indian, Different Types of Dosa, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Indian Tawa, Tava, Healthy Snacks Entertaining Ideas] | 4Makes 4 dosas | South Indian | A gluten free snack of dosas stuffed with protein and fibre rich sprouts together with antioxidant rich veggies like beetroot, carrots, cabbage and tomatoes. While the dosas make a great alternative to rotis for the gluten-intolerant, the nutritious stuffing is a healthy alternative to starchy potatoes! You need to plan a little ahead if you wish to make Stuffed Sprouts Dosas, because the batter needs to be fermented. | [Combine the rice, urad dal, fenugreek seeds, cooked rice and 1½ cups of water in a bowl, mix well and soak them for at least 2 hours. Drain well., Add ¾ cup of water and blend in a mixer to a smooth paste. Cover with a lidand keep aside to ferment for at least 4 hours., Add the salt and mix well. Keep aside., Heat the oil in a broad non-stick and add the mustard seeds., When the seeds crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 1 minute., Add the mixed sprouts, beetroot, carrot, cabbage, tomatoes, coriander, turmeric powder, chilli powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Divide the stuffing into 4 equal portions and keep aside., Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil., Pour a ladleful of the batter on the tava (griddle) and spread it in a circular motion to make a 200 mm. (8”) round dosa., Smear ¼ tsp of oil around the edges and cook on a medium flame till the dosa turns light brown in colour., Place a portion of the sprouts stuffing in the centre of the dosa and fold over., Repeat steps 2 to 4 to make 3 more dosas., Serve immediately.] | [Energy, 170 cal, Protein, 5.5 g, Carbohydrates, 29.8 g, Fiber, 3.8 g, Fat, 3.2 g, Cholesterol, 0 mg, Sodium, 13.6 mg] | stuffed-sprouts-dosa-5661r |
| rcp42071 | Stuffed Sukha Puri with Aloo | Snacks | NA | [boiled and mashed potatoes, chilli powder, cumin seeds (jeera) powder, black salt (sanchal), lemon juice, chaat masala, salt, puris, sev, chopped coriander (dhania)] | 10 mins | 0 mins | [Quick Evening Snacks, Chaat, Indian Party Starters, Quick 3 Ingredients] | 3Makes 3 plates | Indian | A sure-shot hit with kids and adults, the Stuffed Sukha Puri with Aloo is a classic chaat recipe that is especially popular in North India. Many people in North India love to top off a serving of gol gappe with a Sukha Puri at the end. This crunchy-munchy snack is nothing but small and crisp puris stuffed with mashed potatoes and seasoned with a range of tongue-tickling spice powders including chaat masala and black salt. A squeeze of lemon boosts the flavour of all the spices making this a truly appetizing bite! You can enjoy the Sukha Puri as an evening snack , as an end to a serving of pani puri , as a starter at parties, or as a quick munch at any time of the day! You can also try other puri based snacks like the Thai Pani Puri or Chocolate Pani Puri . | [Combine the potatoes, chilli powder, cumin seeds powder, black salt, lemon juice, chaat masala and salt in a deep bowl and mix well. Keep aside., Make a hole in the centre of each puri using your thumb., Place 6 puris on a plate, and fill each puri with little prepared potato mixture., Put 1 tsp sev and sprinkle ½ tsp coriander over each puri., Repeat steps 2 and 3 to make 2 more plates., Serve immediately.] | [Energy, 300 cal, Protein, 5.5 g, Carbohydrates, 27.2 g, Fiber, 3.5 g, Fat, 18.8 g, Cholesterol, 0 mg, Sodium, 21 mg] | stuffed-sukha-puri-with-aloo-42071r |
| rcp22599 | Stuffed Tomato with Rice and Paneer Stuffing | NA | Veg | [tomatoes, oil, chopped onions, chopped garlic (lehsun), rice (chawal), paneer (cottage cheese), chopped mixed nuts, raisins (kismis), tomato puree, chopped parsley, baharat, turmeric powder (haldi), salt, sugar, grated processed cheese, oil] | 10 mins | 10 mins | [Lebanese Vegetables, Casseroles and Bakes, Baked, Oven] | 4Makes 4 servings | Lebanese | A rare combination of tomatoes with dry fruits. The rich dry fruit stuffing is assembled in tomato shells and baked till the shells are soft and moist to bite into. If using large tomatoes, cut them lengthwise and scoop the halves to stuff the mixture. | [Cut the tops off the tomatoes and scoop out the pulp. Keep both the tomatoes and the pulp aside., Heat the oil in a pan, add the onions and garlic and sauté till the onions turn translucent., Add all the remaining ingredients including the tomato pulp and sauté for 5-6 minutes., Fill the scooped tomatoes with the above mixture and top with the cheese., Grease the outer surface of the stuffed tomatoes with the oil., Arrange the stuffed tomatoes on a greased baking dish and bake in a pre-heated oven at 200ºc (400ºf) for 5-7 minutes or till the cheese melts., Serve hot.] | [Not Given] | stuffed-tomato-with-rice-and-paneer-stuffing-22599r |
| rcp31061 | Stuffed Turai with Sprouted Vaal | NA | NA | [besan (bengal gram flour), coriander (dhania) powder, chilli powder, turmeric powder (haldi), sugar, salt, chopped coriander (dhania), oil, ridge gourd (turai), oil, mustard seeds ( rai / sarson), cumin seeds (jeera), vaal (field beans/ butter beans) sprouts, sugar, salt, chopped coriander (dhania)] | 15 mins | 30 mins | [Subzis with Beans or Sprouts] | 4Makes 4 servings | NA | | [Put criss-cross slits on ridge gourd pieces and stuff the slits with a little stuffing. Keep aside., Heat the oil in a kadhai, add the mustard seeds, cumin seeds and asafoetida., When the seeds crackle, add the vaal sprouts, sugar, salt and ¾ cup of water. Mix well, cover and cook on a medium flame for 10 minutes., Add the stuffed ridge gourd pieces, mix gently, cover and cook again on a slow flame for 15 to 20 minutes or till the ridge gourd pieces are cooked., Serve hot garnished with coriander.] | [Not Given] | stuffed-turai-with-sprouted-vaal-31061r |
| rcp40708 | Stuffed Urad Dal Bhakri | Snacks | NA | [whole wheat flour (gehun ka atta), salt, urad dal (split black lentils), oil, roasted and coarsely crushed cumin seeds (jeera), crushed coriander (dhania) seeds, chopped green chillies, freshly ground black pepper (kalimirch), salt, whole wheat flour (gehun ka atta)] | 10 mins | 35 mins | [Tava, Diabetic Breakfast, Diabetic Starters & Snacks, Low Cholesterol Breakfast, Low Cholesterol Starters, Snacks] | 14Makes 14 stuffed bhakris | NA | Enhancing whole-wheat bhakris with some kind of stuffing is a great idea because it makes it more satiating and also adds more punch to it! In this Stuffed Urad Dal Bhakri, the idea is to make mini bhakris stuffed with a tongue-tickling urad dal mixture that is perked up with roasted and crushed spices. These mini stuffed bhakris are cooked on a tava, which makes it suitable for people with high cholesterol or diabetes, without compromising on taste. The flavourful topping is also devoid of any fat. Two of these bhakris make a satiating snack. Dip the bhakri in Garlic Tomato Chutney and relish along with a cup of hot Honey Ginger Tea . | [Combine the whole wheat flour and salt in a deep bowl, mix well knead into a semi-soft dough using enough water., Divide the dough into 14 equal portions and keep aside., Soak the urad dal in enough water in a deep bowl for 1 hour. Drain well., Combine the urad dal and 2 tbsp of water in a mixer and blend to a coarse paste. Keep aside., Heat the oil in a broad non-stick pan, add the cumin seeds, coriander seeds and green chillies., When the seeds crackle, add the urad dal paste, black pepper and salt, mix well and cook on a slow flame for 3 minutes, while stirring continuously., Remove from the flame and keep aside to cool completely., Divide the stuffing into 14 equal portions and keep aside., Roll out a portion of the dough into a 75 mm. (3”) diameter circle using a little whole wheat flour for rolling., Place a portion of the urad dal stuffing in the centre, bring together all the sides and seal the edges., Roll it out again into 75 mm. (3”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the bhakri on a slow flame till pink spots appear on both the sides., Continue cooking the bhakri on a slow flame, while pressing with a folded muslin cloth or a khakhra press, till it turns crisp and golden brown spots appear on both the sides., Repeat steps 1 to 5 to make 13 more stuffed ural dal bhakris., Serve immediately., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 53 cal, Protein, 2.6 g, Carbohydrates, 9.6 g, Fiber, 1.7 g, Fat, 0.6 g, Cholesterol, 0 mg, Sodium, 4.4 mg] | stuffed-urad-dal-bhakri-40708r |
| rcp32935 | Stuffed Veg Mushrooms with Paneer | Snacks | NA | [chopped mixed vegetables, butter, chopped onions, chopped garlic (lehsun), chopped green chillies, garam masala, crumbled paneer (cottage cheese), chopped coriander (dhania), salt, mushrooms (khumbh), butter] | 15 mins | 12 mins | [Paneer Based Snacks, Saute, Pan, Quick Snacks / Quick Starters] | 20Makes 20 20 stuffed mushrooms | NA | A scrumptious snack with an exotic feel, the Stuffed Veg Mushrooms with Paneer features large mushrooms stuffed with a mouth-watering mixture of cottage cheese and assorted veggies flavoured with myriad taste-givers like onions, garlic, green chillies and spice powders. Cooked easily and simply in a non-stick pan, this recipe does not even call for baking, so anybody can make it. You can serve this as a tea-time accompaniment, after-school snack or as a starter at parties. | [Heat the butter in a broad pan, add the onions and garlic and sauté on a medium flame for 1 minute., Add the green chillies and mixed vegetables, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Add the garam masala, paneer, coriander and salt and mix well. Keep aside., Divide the stuffing into 20 equal portions., Remove the stem of each mushroom., Stuff each mushroom with a portion of the stuffing and press gently., Heat 1 tsp of butter in a broad non-stick pan, place 10 stuffed mushrooms on it, cover with a lid and cook on a medium flame for 2 minutes., Turn them over and cook on a medium flame for 2 minutes. Remove and keep aside., Repeat steps 4 and 5 to make 1 more batch., Serve immediately.] | [Energy, 21 cal, Protein, 0.9 g, Carbohydrates, 1.3 g, Fiber, 0.3 g, Fat, 1.4 g, Cholesterol, 0 mg, Vitamin A, 69.8 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.4 mg, Vitamin C, 1.8 mg, Folic Acid, 2.9 mcg, Calcium, 21.5 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 6.4 mg, Potassium, 47 mg, Zinc, 0.1 mg] | stuffed-veg-mushrooms-with-paneer-32935r |
| rcp32970 | Stuffed Wheat Dosa ( Weight Loss During Pregnancy ) | BreakFast | NA | [whole wheat flour (gehun ka atta), rice flour (chawal ka atta), oil, chana dal (split bengal gram), urad dal (split black lentils), mustard seeds ( rai / sarson), cumin seeds (jeera), curry leaves (kadi patta), chopped green chillies, oil, cumin seeds (jeera), slit green chilli, chopped tomatoes, boiled green peas, paneer (cottage cheese), chaat masala, chopped coriander (dhania), salt, oil, salt, fruit salt] | 10 mins | 30 mins | [South Indian, Different Types of Dosa, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Indian Tawa, Tava, Pregnancy Breakfast] | 8Makes 8 dosas | South Indian | This unique wheat dosa is enriched with urad dal, rice flour and chana dal. Tempered with simple spices, the flavourful low-fat paneer and green peas stuffing provides essential protein without the excess calories and fat. | [Combine the wheat and rice flour in a bowl, add enough water and mix well to a smooth batter. Keep aside., For the tempering, heat the oil in a small non-stick pan and add the chana dal, urad dal, mustard seeds and cumin seeds., When the seeds crackle, add the curry leaves and green chillies, pour the tempering over the dosa batter and mix well. Keep aside., Heat the oil in a non-stick pan and add the cumin seeds., When the seeds crackle, add the green chillies and tomatoes, mix well and sauté on a medium flame for 2 to 3 minutes., Add the green peas, paneer, chaat masala, coriander and salt, mix well and sauté on a medium flame for another minute., Divide the stuffing into 8 equal portions and keep aside., Add the salt and the fruit salt to the dosa batter and sprinkle a few drops of water over it., When the bubbles form, mix gently., Heat a non-stick tava (griddle) and grease it lightly with oil., Spread 2 tbsp of the batter evenly to make a dosa of 100 mm (4”) diameter., Cook on both sides till golden brown using ¼ tsp of oil., Remove on a plate, place a portion of the stuffing at an edge and fold it to make a semi-circle., Repeat with the remaining dosa batter and stuffing to make 7 more dosas. Serve hot.] | [Energy, 123 cal, Protein, 4.8 g, Carbohydrates, 16.9 g, Fiber, 3.8 g, Fat, 4.3 g, Cholesterol, 0 mg, Sodium, 6.2 mg] | stuffed-wheat-dosa--weight-loss-during-pregnancy--32970r |
| rcp22601 | Stuffed Zucchini | NA | Veg | [butter, plain flour (maida), milk, salt freshly ground black pepper (kalimirch) powder, zucchinis, long grained rice (basmati), oil, pinenuts (chilgoza), chopped garlic (lehsun), chopped onions, salt, grated paneer (cottage cheese), chopped mint leaves (phudina), Baharat, chopped parsley, freshly ground black pepper (kalimirch), grated processed cheese, oil] | | 1 Hour | [Lebanese Vegetables, Casseroles and Bakes] | 4Makes 4 servings | Lebanese | A continental recipe which has been customized with ingredients like pine nuts, parsley and mint leaves to transform into a Lebanese delicacy. Instead of zucchini you can try using bottle gourd or cucumber. | [Heat the butter in a pan, add the plain flour and cook on a slow flame while stirring throughout, until froth appears., Add the milk gradually and stir continuously until the sauce thickens., Add the salt and pepper and mix well. Keep aside., Cut the zucchini into 2 lengthwise. Scoop out the seeds and discard them., Blanch the zucchini halves in salted hot water. Keep aside., Clean, wash and soak the rice for 15 minutes. Drain and keep aside., Put 1 cup of water to boil., Heat the oil in a pan, add the pine nuts, garlic and onions and sauté till the onions turn translucent., Add the rice and sauté for 2 minutes., Add the hot water and salt and cook on a medium flame till the rice is almost done., Add all the remaining ingredients except the zucchini, mix gently and cook till the rice is tender., Fill the zucchini halves with the above mixture and arrange them on a greased baking tray., Spoon out the white sauce over it and top with the cheese., Bake in a pre-heated oven for 10-12 minutes or till the cheese melts., Serve hot.] | [Not Given] | stuffed-zucchini-22601r |
| rcp22781 | Subz Do Pyaza | Dinner | NA | [chopped and boiled mixed vegetables, boiled sweet corn kernels (makai ke dane), boiled green peas, oil, onion cubes, turmeric powder (haldi), chilli powder, coriander (dhania) powder, salt, fresh tomato pulp, garam masala, fresh cream, chopped onions, garlic (lehsun) cloves, chopped coriander (dhania)] | 15 mins | 17 mins | [Punjabi Sabzis, Semi-Dry Sabzis, Traditional Indian Sabzis, Indian Party, Non-stick Pan, Dinner Sabzi] | 4Makes 4 servings | Punjabi | As the name suggests, Subz Do Pyaza is a delicious preparation of vegetables enhanced by onions in paste and sautéed forms. The combination of tangy tomato pulp with a pungent onion-garlic paste and common but aromatic spice powders results in an intense gravy, which goes perfectly well with an assortment of veggies ranging from cauliflower and sweet corn to green peas and beans too. Although simple and quick, this recipe gets a very rich hue not just from the onion paste and spices but also a balanced dose of fresh cream. Serve with hot rotis or parathas . | [Heat 1 tbsp of oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute or till they turn translucent. Transfer the onions into a bowl and keep aside., Heat the remaining 2 tbsp of oil in the same pan, add the prepared onion paste, mix well and cook on a medium flame for 4 to 5 minutes or till the paste turns golden brown in colour, while stirring continuously., Add the turmeric powder, chilli powder, coriander powder, salt and 2 tbsp of water, mix well and cook on a medium flame for a few seconds, while stirring continuously., Add the tomato pulp, mix well and cook on a medium flame for 4 to 5 minutes or till the mixture leaves oil, while stirring occasionally., Add the mixed vegetables, sautéed onions and ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the garam masala and fresh cream, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve hot garnished with coriander.] | [Energy, 214 cal, Protein, 4.3 g, Carbohydrates, 18.5 g, Fiber, 5.1 g, Fat, 13.9 g, Cholesterol, 0 mg, Sodium, 25 mg] | subz-do-pyaza-22781r |
| rcp5290 | Subz Makhani | NA | Veg | [chopped and boiled mixed vegetables, low-fat paneer (cottage cheese), chopped tomatoes, chopped onions, chopped garlic (lehsun), chopped ginger (adrak), cloves (laung / lavang), cinnamon (dalchini), chopped red pumpkin (bhopla / kaddu), oil, cumin seeds (jeera), dried fenugreek leaves (kasuri methi), chilli powder, sugar, salt, cornflour low-fat milk, chopped coriander (dhania)] | 15 mins | 15 mins | [Punjabi Sabzis, Sabzis with Gravies, Low Cal Subzis, Saute, Indian Party, Non Stick Kadai Veg, Quick Sabzis] | 4Makes 4 servings | Punjabi | Does the name ‘makhani’ remind you of a butter-laden delicacy? well, this version tastes almost the same, but not as sinful as the original, thanks to the use of low-fat milk. The subz makhani features an exciting melange of veggies and spices, which make it a luxurious yet healthy accompaniment to your main course. You can indulge in this low fat, low cholesterol recipe more often than you would dare to treat yourself to the traditional makhani preparations. | [Combine the tomatoes, onions, garlic, ginger, cloves, cinnamon, red pumpkin and ¾ cup of water in a deep non-stick pan, mix well and cook on a slow flame for 8 to 10 minutes or till the vegetables are soft. Keep aside to cool slightly., Blend the mixture in a mixer till smooth and keep aside., Heat the oil in a non-stick kadhai and add the cumin seeds., When the seeds crackle, add the dried fenugreek leaves and chilli powder and sauté on a medium flame for a few seconds., Add the onion-tomato mixture, sugar, salt and cornflour-milk mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside., Just before serving, bring the makhani gravy to a boil, add the mixed vegetables and paneer, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve hot garnished with coriander.] | [Energy, 72 cal, Protein, 2.9 g, Carbohydrates, 11.5 g, Fiber, 4.4 g, Fat, 1.6 g, Cholesterol, 0 mg, Sodium, 27.6 mg] | subz-makhani-5290r |
| rcp2974 | Subzi Dal | NA | Veg | [yellow moong dal (split yellow gram), toovar (arhar) dal, masoor dal (split red lentil), mustard seeds ( rai / sarson), cumin seeds (jeera), curry leaves (kadi patta), asafoetida (hing), green chilli, chopped, onion, chopped, ginger-green chilli paste, garlic (lehsun) paste, large sized tomato, finely chopped, chilli powder, turmeric powder (haldi), chopped mixed vegetables, oil, salt, chopped coriander (dhania)] | 15 mins. | 30 mins. | [Punjabi Dals | Punjabi Kadhis, Pregnancy, Iron Rich Indian recipes, Pregnancy Folic Acid Rich, Pregnancy Dals and Vegetables, Pregnancy Third Trimester Foods, Iron Rich Sabzis | Iron Rich Dals |] | 4Serves 4. | Punjabi | Have this nutritious dal along with rotis or parathas as the combination of dals with vegetables makes it extremely rich in energy, protein, calcium, iron and folic acid-all the nutrients which are necessary for a successful pregnancy. Green peas adds on to the fibre content of the recipe and helps to relieve constipation. Also, coriander and capsicum are an important source of vitamins A and C. | [Wash and pressure cook the dals together with 2 cups of water till the dals are cooked. Keep aside., Heat the oil in a pan and add the mustard seeds and cumin seeds. When they crackle, add the curry leaves and asafoetida., Add the green chilli and onion and sauté for 3 to 4 minutes., Add the ginger-green chilli paste, garlic paste and tomato and sauté for 3 to 4 more minutes., Add the chilli powder, turmeric powder and mixed vegetables and mix well., Add the dals and salt and simmer for 5 to 10 minutes., Garnish with the chopped coriander and serve hot.] | [Energy, 194 cal, Protein, 10.6 g, Carbohydrates, 28.1 g, Fiber, 5.5 g, Fat, 4.3 g, Cholesterol, 0 mg, Sodium, 19 mg] | subzi-dal-2974r |
| rcp1962 | Subzi Dal ( Indian Cooking) | NA | Veg | [chopped and boiled mixed vegetables, yellow moong dal (split yellow gram), toovar (arhar) dal, masoor dal (split red lentil), oil, mustard seeds ( rai / sarson), cumin seeds (jeera), curry leaves (kadi patta), asafoetida (hing), chopped onions, chopped tomatoes, turmeric powder (haldi), chilli powder, ginger-green chilli paste, garlic (lehsun) paste, salt, chopped coriander (dhania), roti, paratha, rice] | 15 mins | 22 mins | [Frozen Foods, Indian Freezer Recipes, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Popular Dals from all over India, Indian Pressure Cooker, Pressure Cooker Vegetables, Indian Party] | 6Makes 6 servings (6 serving ) | South Indian | Just a look at the ingredients list of this recipe will speak volumes about it! Tasty and satiating, the Subzi Dal is a wholesome combination of multiple dals with an assortment of vegetables, flavoured with the usual team of ingredients like tomatoes, onions, green chillies, etc., and a traditional tempering that elevates the aroma. This irresistible preparation is not only tasty but also colourful; and it has an interesting texture too, thanks to the wide range of ingredients. Serve it hot and fresh with your favourite Rotis / Puris / Parathas . | [Combine the dals and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid. Mash it lightly with the back of the spoon and keep aside., Heat the oil in a deep non-stick pan and add the mustard seeds and cumin seeds., When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for few seconds., Add the onions and sauté on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the tomatoes and sauté on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the turmeric powder, chilli powder, ginger-green chilli paste and garlic paste, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the mixed vegetables, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the cooked dals, 2 cups water and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Garnish with coriander and serve hot with roti, paratha or rice.] | [Energy, 162 cal, Protein, 9.3 g, Carbohydrates, 24.4 g, Fiber, 4.5 g, Fat, 3 g, Cholesterol, 0 mg, Sodium, 14.8 mg] | subzi-dal--indian-cooking-1962r |
| rcp269 | Subzi Ka Korma | NA | Veg | [chopped and boiled mixed vegetables, oil, chopped onions, boiled and peeled potato cubes, chopped coriander (dhania), garam masala, lemon juice, salt, chopped onions, green chillies, ginger (adrak)] | 15 mins | 6 mins | [Punjabi Sabzis, Frozen Foods, Indian Freezer Recipes, Quick Sabzis, Semi-Dry Sabzis, Kadai Veg, Quick Sabzis, Senior Citizen] | 4Makes 4 servings | Punjabi | Subzi ka korma is a mildly-flavoured dry preparation of mixed vegetables. While you can go with any vegetables for this, i have chosen common vegetables so that the korma can comfortably accompany even rich rotis or puris. | [Heat the oil in a kadhai, add the onions and sauté on a medium flame for 2 minutes., Add the prepared paste and sauté on a medium flame for another minute., Add all the remaining ingredients, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve hot.] | [Energy, 83 cal, Protein, 1.9 g, Carbohydrates, 10.1 g, Fiber, 2.3 g, Fat, 3.9 g, Cholesterol, 0 mg, Sodium, 13 mg] | subzi-ka-korma-269r |
| rcp1578 | Subzi ka Salan, Vegetable Curry | NA | NA | [chopped mixed vegetables, tomato pulp, cornflour, oil, cumin seeds (jeera), chopped green chillies, chilli powder, turmeric powder (haldi), whisked curds (dahi), salt, coconut milk, cloves (laung / lavang), black peppercorns (kalimirch), cardamoms, nutmeg (jaiphal) powder] | 15 mins | 6 mins | [South Indian Curries / Sabzis, Frozen Foods, Indian Freezer Recipes, Sabzis with Gravies, Indian Party, Non-stick Pan, Frozen Foods Sabzi] | 5Makes 5 servings | South Indian | Salan is a spicy Hyderabadi dish usually made with long chillies. It is served with biryani and raita . Here is an interesting variant of salan made with mixed veggies like beans, carrots and green peas. The Subzi ka Salan gets its tanginess from curds and tomato pulp, while its irresistible aroma and brilliant flavour come from a dry powder of spices like clove and pepper. Coconut milk gives a luxuriant mouth-feel and also gives the Subzi ka Salan a pleasant twist by balancing the sharpness of the spices well. Subzi ka Salan is indeed a great accompaniment for rotis and rice . | [Combine the cornflour and 1 tbsp of water in a bowl and mix well. Keep aside., Heat the oil in a deep non-stick pan and add the cumin seeds., When the seeds crackle, add the green chillies, chilli powder, turmeric powder and 1 tbsp of water and sauté on a medium flame for a few seconds., Add the tomato pulp, curds and salt, mix well and cook on a slow flame for 1 minute., Add the mixed vegetables, coconut milk, spice powder and cornflour-water mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Serve hot.] | [Energy, 140 cal, Protein, 2.1 g, Carbohydrates, 6 g, Fiber, 3.1 g, Fat, 11.5 g, Cholesterol, 0 mg, Vitamin A, 182.6 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.5 mg, Vitamin C, 9.9 mg, Folic Acid, 18.5 mcg, Calcium, 63.4 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 8.4 mg, Potassium, 75.4 mg, Zinc, 0 mg] | subzi-ka-salan-vegetable-curry-1578r |
| rcp22177 | Subzi Kadhi | NA | NA | [besan (bengal gram flour), low fat curds, ginger-green chilli paste, curry leaves (kadi patta), sugar, salt, cumin seeds (jeera), mustard seeds ( rai / sarson), asafoetida (hing), whole dry kashmiri red chilli, chopped and boiled mixed vegetables, chopped coriander (dhania)] | 2 mins | 15 mins | [Collection of Gujarati Dals / Kadhis, Kadhi recipes from all across India, Low Calorie Dals, Low Calorie Kadhis, Saute, Boiled Indian recipes, Non-stick Pan, Quick Dals / quick Kadhis] | 4Makes 4 servings | Gujarati | Popular with many, this kadhi is my favourite too. Medley of vegetables make this kadhi interesting and delicious. It is a complete meal when served with steaming hot rice as is full of veggies, curds providing all the necessary nutrients. As being low in calories relish this delicacy quite often without any hesitation. This kadhi teams up equally well with rotis and parathas . | [Whisk the besan and curds together till smooth and free of lumps., Add the ginger-green chilli paste, curry leaves, sugar, salt and 2 cups of water and keep aside., Heat a non-stick pan on a medium flame and when hot, add the cumin seeds and mustard seeds and dry roast for 30 seconds., Add the asafoetida and red chilli and again dry roast for a few seconds., Add the besan-curds mixture and mixed vegetables and bring to boil., Lower the flame and simmer for a few minutes while stirring continuously., Serve hot garnished with coriander.] | [Energy, 113 cal, Protein, 6.2 g, Carbohydrates, 20.4 g, Fiber, 2.7 g, Fat, 0.7 g, Cholesterol, 0.2 mg, Sodium, 64.2 mg] | subzi-kadhi-22177r |
| rcp1977 | Subzi Pasanda | Dinner | Veg | [paneer (cottage cheese) cubes, sweet corn kernels (makai ke dane), oil, sliced capsicum, cumin seeds (jeera), asafoetida (hing), chopped green chillies, chopped ginger (adrak), salt, chopped coriander (dhania), parathas] | 10 mins | 8 mins | [Punjabi Sabzis, Dinner, Sabzis with Gravies, Traditional Indian Sabzis, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Quick Veg Indian Curry] | 3Makes 3 servings | Punjabi | A lovable subzi made of common ingredients combined intelligently in a quick and easy but exceptionally tasty form! Paneer and sweet corn, you would have noticed, are a made-for-each-other duo. Whether in a pizza, a pasta or a pulao, they complement each other beautifully in form, flavour and texture too. In this Subzi Pasanda too, they are at their best, teamed up with crunchy capsicum and other peppy ingredients. Enjoy this brilliant subzi fresh and hot, while the texture of paneer is still succulently soft. | [Combine the sweet corn and ½ cup of water in a mixer and blend till smooth. Keep aside., Heat 2 tablespoons of oil in a broad non-stick pan, add the paneer and capsicum and sauté on a medium flame for 2 minutes. Remove and keep aside., In the same broad non-stick pan, add the remaining 1 tbsp of oil and add the cumin seeds and asafoetida., When the seeds crackle, add the ginger and green chillies and sauté on a medium flame for a few seconds., Add the corn mixture, ½ cup of water and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the sautéed paneer and capsicum, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the coriander and mix well., Serve hot with parathas.] | [Energy, 391 cal, Protein, 11.4 g, Carbohydrates, 16.8 g, Fiber, 1.5 g, Fat, 31.7 g, Cholesterol, 0 mg, Sodium, 3.6 mg] | subzi-pasanda-1977r |
| rcp22192 | Subzi Pasanda ( Zero Oil Rotis and Subzis ) | NA | Veg | [low-fat milk, sliced onions, grated cauliflower, cinnamon (dalchini), green chillies, ginger (adrak), garlic (lehsun) cloves, low-fat milk, low-fat curds (dahi), besan (bengal gram flour), cumin seeds (jeera), dried fenugreek leaves (kasuri methi), salt, garam masala, chopped and boiled mixed vegetables french beans potatoes, cauliflower, chopped coriander (dhania), parathas] | 20 mins | 20 mins | [Sabzis with Gravies, Low Cal Subzis, Indian Party, Non Stick Kadai Veg, Low Calorie Sabzis, Zero Oil Subzis] | 4Makes 4 servings | Indian | True to the name, "subzi pasanda" is a veggie dish you will love! calorie-laden cashewnut paste is replaced with a healthy paste made with cauliflower and onions. Serve hot with whole wheat parathas for a healthy meal. | [Combine all the ingredients in a deep non-stick kadhai, mix well and simmer for 8 to 10 minutes till the onions are soft and cooked and all the liquid has been nearly evaporated., Blend it in a mixer to a smooth paste and keep aside., Combine the milk, curds and besan in a bowl and whisk well till no lumps remain. Keep aside., Heat a non-stick kadhai on a medium flame and when it is hot, add the cumin seeds., Dry roast the cumin seeds for a few seconds and then add the dried fenugreek leaves and again dry roast for a few more seconds., Add the prepared paste and sauté on a medium flame for 1 to 2 minutes., Add the milk-curd-besan mixture, mix well and cook on a medium flame for another minute., Add ½ cup of water, salt and garam masala, mix well and cook on a medium flame for 3 to 4 more minutes, while stirring occasionally., Add the mixed vegetables and coriander, mix well and cook on a medium flame for another 2 minutes., Serve hot with parathas.] | [Not Given] | subzi-pasanda---zero-oil-rotis-and-subzis--22192r |
| rcp3474 | Sugar Free Shrikhand, Low- Fat Kesar Elaichi Shrikhand | NA | NA | [hung low-fat curds (chakka dahi), saffron (kesar) strands, cardamom (elaichi) powder, low-fat milk, sugar substitute] | 2 mins | 0 mins | [Gujarati Sweet Mithai, Maharashtrian Upvas (Fasting), Traditional Indian Mithai, Low Cal Sweets / Desserts, Diwali, Raksha - Bandhan, Mahashivaratri] | 1Makes 0.75 cup (11 tbsp ) | Gujarati | Who does not love the traditional charm of Shrikhand? Now, for all those diabetics who crave for this delightful dessert but cannot have it, here is a Sugar Free Shrikhand recipe, which you can enjoy occasionally in small portions. This creamy delicacy is full of the goodness of curds, but sans the fat, since we have used hung low-fat curds. Use fresh curds for best results. Although we have used a sugar substitute to make this recipe suitable for diabetics, you will be delighted to note that it tastes just the same as the authentic version made with sugar. Also try other diabetic friendly Indian sweets like Paneer Kheer and Malai Peda . | [Combine the milk and saffron in a small bowl, mix well and keep aside for 10 minutes., Combine all the remaining ingredients, along with milk-saffron mixture, in a deep bowl and mix well using a whisk., Refrigerate for at least 2 hours., Serve chilled., Approx. 1½ cups of fresh low-fat curds when hung in a muslin cloth for 1 hour yields ¾ cup of hung low-fat curds., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 10 cal, Protein, 1 g, Carbohydrates, 1.4 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 14.3 mg] | sugar-free-shrikhand-low--fat-kesar-elaichi-shrikhand-3474r |
| rcp42436 | Sugar Paratha Recipe, North Indian Breakfast | BreakFast | NA | [sugar, ghee, whole wheat flour (gehun ka atta), whole wheat flour (gehun ka atta), ghee, salt] | 10 mins | 20 mins | [Punjabi Breakfast, Breakfast Theplas, Parathas, Tava, Sweet Recipes for Kids] | 6Makes 6 parathas | Punjabi | This rich paratha is resplendent with the richness of ghee and the intoxicating sweetness of sugar! The sugar is incorporated into the rolled paratha, which is then folded and rolled again to seal the sweetness in. While cooking, the sugar melts and coats the inner layers of the paratha making it wonderfully sweet. The sweetness alone would not make the Sugar Paratha such a great hit. It owes much of its success to the splendid aroma of ghee, which we Indians love so much. It is important to serve the Sugar Paratha hot and fresh, preferably right off the tava, because it tends to get sticky and chewy on cooling. You can also try other breakfast paratha recipes like Cheese Paratha or Paneer Paratha . | [Combine the whole wheat flour and salt in a deep bowl and knead into a soft dough using enough water. Keep aside., Divide the dough into 6 equal portions., Roll a portion of the dough into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling., Put 1 tbsp of sugar in the centre of the circle. Bring together all the sides in the centre and seal tightly., Roll again into a circle of 150 mm. (5”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the paratha using 1 tsp of ghee until golden brown spots appear on both the sides., Repeat with the remaining dough and sugar to make 5 more parathas., Serve immediately.] | [Energy, 178 cal, Protein, 2.2 g, Carbohydrates, 28.4 g, Fiber, 0.3 g, Fat, 6.1 g, Cholesterol, 0 mg, Sodium, 3.6 mg] | sugar-paratha-recipe-north-indian-breakfast-42436r |
| rcp32929 | Sugar Syrup ( Cakes and Pastries) | NA | Veg | [sugar, water] | 2 mins | 7 mins | [Healthy Indian Recipes, Basic Indian Dessert Recipes, Non Stick Kadai Veg] | 2Makes 2 cups (28 tbsp ) | Indian | Will any dessert ever be complete without the use of sugar syrup? Use good quality sugar, and keep skimming the syrup to remove all the impurities. Sugar syrup is one of the most important ingredients in cake making and hence its quality speaks for the quality of the cake. If sugar syrup is used, the sponge becomes moist and tasty to eat, else it becomes dry and unappetising! | [Combine the sugar and water in a deep non-stick pan, mix well and cook on a medium flame for 6 to 7 minutes, while stirring occasionally., Strain it using a strainer., Cool completely, store in an air-tight container and use as required.] | [Energy, 53 cal, Protein, 0 g, Carbohydrates, 13.2 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | sugar-syrup--cakes-and-pastries-32929r |
| rcp498 | Sugar Syrup, How To Make Sugar Syrup for Drinks and Desserts | NA | NA | [sugar, water] | 2 mins | 7 mins | [Squash / Syrups] | 2Makes 2 cups (28 tbsp ) | NA | sugar syrup recipe | easy homemade simple syrup | how to make sugar syrup | sugar syrup for cakes, pastries and drinks | with 6 amazing images. sugar syrup recipe | easy homemade simple syrup | how to make sugar syrup | sugar syrup for cakes, pastries and drinks is a basic recipe used for sweetening. Learn how to make easy homemade simple syrup. To make sugar syrup, combine the sugar and water in a deep non-stick pan, mix well and cook on a medium flame for 6 to 7 minutes, while stirring occasionally. Strain it using a strainer. Cool completely, store in an air-tight container and use as required. Easy homemade simple syrup is one of the essential items you must learn to make sometime early in your culinary journey, especially if you are interested in making sweets, preserves, drinks and desserts. The proportion of sugar and water is very important to make sugar syrup. It should be neither too sweet nor too bland. Here we have used sugar and water in the ratio of 2:1. Prefer to store in the refrigerator to avoid crystallization. Sugar syrup is one of the most important ingredients in cake making and hence its quality speaks for the quality of the cake. If sugar syrup is used, the sponge becomes moist and tasty to eat, else it becomes dry and unappetising! Sugar syrup for cakes, pastries and drinks can be used to create fabulous desserts like black forest cake, white forest pastry and exotic fruit cake. Tips for sugar syrup. 1. Prefer to use a deep non-stick pan, so cooking becomes easier. 2. While cooking the sugar syrup, keep stirring it occasionally so the sugar dissolves well and to prevent the mixture from burning. However, do not stir too much, else it may cause crystals. 3. Also keep skimming the syrup to remove all the impurities and discard it. 4. This sugar syrup can be kept at room temperature or in the fridge in an airtight container for more than 20 days. Enjoy sugar syrup recipe | easy homemade simple syrup | how to make sugar syrup | sugar syrup for cakes, pastries and drinks | with step by step photos. | [To make sugar syrup, combine the sugar and water in a deep non-stick pan, mix well and cook on a medium flame for 6 to 7 minutes, while stirring occasionally., Strain it using a strainer., Cool the sugar syrup completely, store in an air-tight container and use as required.] | [Energy, 53 cal, Protein, 0 g, Carbohydrates, 13.2 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | sugar-syrup-how-to-make-sugar-syrup-for-drinks-and-desserts-498r |
| rcp4017 | Sugarcane and Ginger Granita, Frozen Dessert | NA | NA | [sugarcane juice, ginger (adrak) juice, powdered sugar, lemon juice] | 5 mins | 0 mins | [Fruit Based Indian Desserts, Indian Sorbets / Indian Frozen Desserts, Raksha - Bandhan, Christmas, Children's Day, Desserts for Entertaining, Indian Birthday Party] | 4Makes 4 servings | Indian | A slushy drink of frozen sugar cane juice perked up with the spiky taste of ginger and the tang of lemon! You will love the natural shades of sweetness and spice in this memorable Sugarcane and Ginger Granita. Make sure the mixture is frozen for at least 5-6 hours, and once it is set, leave it aside for a few minutes and then scrape it with a fork and serve it in glasses. This spicy granita is perfect to serve at parties as everybody will enjoy the exciting flavour. | [Combine all the ingredients in a deep bowl and mix well till the sugar dissolves., Pour the mixture into a shallow aluminium container and cover it with an aluminium foil., Freeze it for approx. 5 to 6 hours or until it is firm., Remove it from the freezer and keep aside for 4 to 5 minutes., Scrape it with a fork and serve immediately in 4 individual glasses.] | [Energy, 109 cal, Protein, 0.2 g, Carbohydrates, 26 g, Fiber, 0.1 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 0.1 mg] | sugarcane-and-ginger-granita-frozen-dessert-4017r |
| rcp38559 | Sugarcane Sorbet | NA | NA | [sugarcane juice, sugar, lemon, ginger (adrak) juice] | 10 mins | 0 mins | [Fruit Based Indian Desserts, Indian Sorbets / Indian Frozen Desserts, Refrigerator, Sweet Recipes for Kids, Kids High Energy Indian Foods] | 4Makes 4 servings | Indian | Why go for readymade ice creams or lollies that provide only calories and no nutrients? treat your child to sugarcane, a natural source of carbohydrates, in this interesting way! | [Combine all the ingredients in a bowl and mix well till the sugar dissolves., Pour into a shallow container. Cover and freeze till it is set (approximately 4 to 6 hours)., Transfer to a mixer and blend till it is slushy., Spoon it into 4 individual serving glasses and serve immediately., Readymade sugarcane juice sometimes already contains ginger juice. Hence add as per the requirement.] | [Energy, 96 cal, Protein, 0 g, Carbohydrates, 23.9 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | sugarcane-sorbet-38559r |
| rcp36854 | Sugared Ping Pongs ( Recipe for Toddlers) | NA | NA | [plain flour (maida), fresh yeast, sugar, oil, salt, oil, castor sugar] | 20 mins | 15 mins | [Non-stick Pan, Recipes for Toddlers (1-3 Years), Kids Brain Boosting] | 15Makes 15 ping pongs | NA | Make these delicious sweet ping pongs while singing rhymes to your kids which would help in brain development. | [Combine all the ingredients except the oil in a bowl and knead into a soft dough using enough water until it is smooth and elastic., Add the oil and knead again., Cover with a damp muslin cloth and allow it to prove till it is double in volume (approx. 15 to 20 minutes)., Press the dough lightly with your palms to remove the air., Divide into 15 equal portions and roll each portion into a ball., Flatten the ball a little and deep fry in hot oil over a medium flame till golden brown on both sides., Sprinkle castor sugar on top and serve.] | [Not Given] | sugared-ping-pongs---recipe-for-toddlers-36854r |
| rcp3479 | Sugarfree Strawberry Ice-cream | NA | NA | [low fat milk, cornflour, chopped fresh strawberries, sugar substitute] | 20 mins. | 10 mins. | [American Ice - Creams & Deserts, Indian Ice Creams, Low Cal Sweets / Desserts, Boiled Indian recipes, Valentines Day Indian recipes, Indian Birthday Party, Refrigerator] | 4Serves 4. | Indian | Relish this delicious ice-cream when fresh strawberries are in season. This rich, creamy, ice-cream is made with reduced milk, thickened with cornflour and sweetened with a sugar substitute. You will need to add less sugar substitute if the fruit you use is ripe and sweet. Taste the ice-cream mixture after you add and mix each sachet to ascertain how much you need to add. Fresh Lychees or kala jamun can also be used as an alternative to strawberries. | [Mix the cornflour in ½ cup of cold milk and keep aside., Bring the remaining milk to a boil in a non-stick pan and add the cornflour mixture., Stir continuously and simmer over a slow flame till it coats the back of a spoon., Cool completely. Add the sugar substitute and the strawberries and pour into an air-tight container., Freeze for 4 to 6 hours., Liquidise in a blender till it is slushy and pour back into the air-tight container. Freeze till the ice-cream is set.] | [Energy, 90 cal, Protein, 5.4 g, Carbohydrates, 16.3 g, Fiber, 1.7 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 63.3 mg] | sugarfree-strawberry-ice-cream-3479r |
| rcp3921 | Suhaali | Snacks | NA | [plain flour (maida), carom seeds (ajwain), cumin seeds (jeera), ghee, salt, plain flour (maida), oil] | 25 mins | 15 mins | [Rajasthani Naashta, Deep-fried Indian Starters, Evening Tea Snacks, Diwali, Holi recipes, Diwali Snacks, High Tea Party] | 25Makes 25 suhaalis (25 suhaali ) | Rajasthani | Suhaalis were traditionally made for weddings and special occasions like Holi, Diwali etc. Today however, they are available throughout the year at “namkeen shops”. These crisp tea-time delights can also be relished with a cup of hot masala tea or a dollop of mango pickle for a quick snack. | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough water., Divide the dough into 25 equal portions and roll each portion into a 25 mm. (1") diameter thin circle using a little plain flour for rolling., Prick each circlewith a fork at regular intervals., Heat the oil in a deep non-stick kadhai and deep-fry, a few suhaalis at a time, on a medium flame, till they turn golden brown in colour from both the sides., Drain on an absorbent paper and keep aside to cool., Serve or store in an air-tight container.] | [Energy, 36 cal, Protein, 0.3 g, Carbohydrates, 1.9 g, Fiber, 0 g, Fat, 3 g, Cholesterol, 0 mg, Sodium, 0.2 mg] | suhaali-3921r |
| rcp32766 | Suhana Hara Kebab ( Kebabs and Tikkis Recipes) | Snacks | NA | [grated low fat paneer, boiled green peas, boiled and crushed sweet corn kernels, boiled , peeled and mashed potatoes, cardamom (elaichi) powder, salt, cornflour water, crushed corn flakes, oil] | 10 mins | 10 mins | [Indian Snacks for Entertaining, Paneer Based Snacks, Shallow Fry Indian, Kebab Party, Tava] | 20Makes 20 kebabs | Indian | True to its name, the Suhana Hara Kebab is one of the most charming starters you can think of, so charming that you’ll want to snack on it any time, any day! Interestingly, this kebab of green peas, paneer and sweet corn bound together by mashed potatoes is flavoured with cardamom powder instead of the usual savoury spices! While this gives it a unique flavour, a coating of crushed corn flakes gives it an irresistible texture too, making it a true winner in all aspects. | [Combine the paneer, green peas, corn, potatoes, cardamom powder and salt in a bowl and mix well., Divide the mixture into 20 equal portions and shape each portion into a round, flat kebab. Keep aside., Dip the kebabs in the cornflour mixture and roll them in cornflakes and cook each kebab on a hot non-stick tava (griddle) on a medium flame, using 1/8 tsp of oil, till both sides are golden brown in colour from both sides. Drain on an absorbent paper and serve hot.] | [Energy, 42 cal, Protein, 2.5 g, Carbohydrates, 6.4 g, Fiber, 0.9 g, Fat, 0.8 g, Cholesterol, 0 mg, Sodium, 29.4 mg] | suhana-hara-kebab--kebabs-and-tikkis-recipes-32766r |
| rcp42998 | Sukha Bhel Chutney Powder | NA | NA | [coriander (dhania), chopped green chillies, mint leaves (pudina), chopped ginger (adrak), curry leaves (kadi patta), roasted chana dal (daria), white cumin seeds (jeera), asafoetida (hing), chaat masala, black salt (sanchal), dried mango powder (amchur), oil, salt] | 5 mins | 0 mins | [Mumbai Street Food, different kinds of Indian chutney, Mixer] | 1Makes 1 cup | Indian | sukha bhel chutney powder | instant 5 minutes dry bhel masala | chutney for sukha bhel | with 18 amazing images. Make this chatpata instant 5 minutes dry bhel masala using very few and staple ingredients available in Indian pantry. Learn how to make sukha bhel chutney powder | instant 5 minutes dry bhel masala | chutney for sukha bhel | Mumbai is famous for its street foods and Mumbai Sukha bhel is famous for its taste. Instant 5 minutes dry bhel masala is a quick preparation. Sukha bhel chutney is very easy to make and stay for long time. Even it can also be used in wet bhel by adding water in dry chutney. Dry bhel chutney is used to make sukha bhel, wet bhel and also sprinkled on sev puris. It is kind of a dry chutney, which can be made and stored in the refrigerator for a few days. This chutney gives the chaat it’s distinct taste. Tips to make sukha bhel chutney powder: 1.Make sure to store in fridge only. On room temperature it will stay good for only 6 days. 2. Make sure to wash and dry the coriander and mint leaves using tissue paper. 3. Do not use water for blending. Enjoy sukha bhel chutney powder | instant 5 minutes dry bhel masala | chutney for sukha bhel | with detailed step by step photos. | [To make sukha bhel chutney powder, in a mixer jar combine all the ingredients and blend into a powder without adding any water., Store it in an air tight container for upto 1 month in refrigerator., Use 2 tbsp of sukha bhel chutney powder to make sukha bhel for two servings.] | [Energy, 517 cal, Protein, 22.6 g, Carbohydrates, 79.8 g, Fiber, 37.2 g, Fat, 11.9 g, Cholesterol, 0 mg, Sodium, 126.1 mg] | sukha-bhel-chutney-powder-42998r |
| rcp41430 | Sukha Moong, Gujarati Dry Moong | Lunch | NA | [moong (whole green gram), oil, mustard seeds ( rai / sarson), cumin seeds (jeera), asafoetida (hing), turmeric powder (haldi), chilli powder, coriander (dhania) powder, lemon juice, sugar, chopped coriander (dhania), salt] | 5 mins | 18 mins | [Collection of Gujarati Dals / Kadhis, Jain Dal, Jain Kadhi, Indian Tiffin Box, Lunch box, Dabba, Sukhi Sabzis, Subzis with Beans or Sprouts, Pressure Cooker, Non-stick Pan] | 4Makes 4 servings | Gujarati | sukha moong recipe | Gujarati dry moong | healthy sukha mung | dry whole mung sabzi | with 23 amazing images. sukha moong recipe | Gujarati dry moong | healthy sukha mung | dry whole mung sabzi is a simple no-fuss cooking Indian fare. Learn how to make healthy sukha mung. To make sukha moong, soak the moong in enough water in a deep bowl for 15 minutes. Drain. Combine the moong and 1½ cups of water in a pressure cooker and pressure cook it for 3 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a deep non-stick pan, add mustard seeds, cumin seeds and asafoetida and sauté on a medium flame for 30 seconds. Add the cooked moong, turmeric powder, chili powder, coriander seeds powder, lemon juice, sugar, coriander and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot. Everyday Gujarati cooking relies on common spices and traditional tempering to make mouth-watering dishes within minutes. This Gujarati dry moong is a semi-dry curry of soaked and boiled moong, perked up with readily-available but flavour-packed spice powders. An aromatic tempering of mustard and cumin seeds boosts the taste of the sukha moong, transforming it into delicious fare. It is so easy to make that you can make it on any day. This healthy sukha mung is an excellent source of protein and iron, along with few other nutrients like phosphorus, fibre, folic acid and B vitamins. While fibre helps to have a healthy gut, folic acid is necessary for a healthy heart and for brain health. B vitamins, though required in small amounts, have a big role to play in energy metabolism. Traditionally dry whole mung sabzi is served with with Kadhi and Rice , or Kadhi and Rotlis. But as a healthy option this sabzi tastes best with Multugrain roti or Methi ki Missi Roti. Tips for healthy sukha mung. 1. Remember to soak the moong. We have soaked it for 15 minutes, but if time permits soak it for about an hour. This helps to speed up the cooking process. 2. Ensure that the moong is not over cooked and soft. It should be cooked and yet maintain its whole texture. It should not be mushy. 3. Enjoy it hot and fresh. However, it can be carried to work. It stays fresh for 4 to 5 hours. Enjoy sukha moong recipe | Gujarati dry moong | healthy sukha mung | dry whole mung sabzi | with step by step photos. | [Soak the moong in enough water in a deep bowl for 15 minutes. Drain., Combine the moong and 1½ cups of water in a pressure cooker and pressure cook it for 3 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat the oil in a deep non-stick pan, add mustard seeds, cumin seeds and asafetida and sauté on a medium flame for 30 seconds., Add the cooked moong, turmeric powder, chili powder, coriander seeds powder, lemon juice, sugar, coriander and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve hot.] | [Energy, 229 cal, Protein, 13.9 g, Carbohydrates, 33.3 g, Fiber, 9.8 g, Fat, 4.6 g, Cholesterol, 0 mg, Sodium, 17.1 mg] | sukha-moong-gujarati--dry-moong-41430r |
| rcp41885 | Sukhi Aloo Bhaji, Dry Potato Sabzi | Lunch | NA | [boiled potato cubes, oil, cumin seeds (jeera), curry leaves (kadi patta), green chilli paste, garlic (lehsun) paste, chopped coriander (dhania), sugar, lemon juice, salt] | 15 mins | 4 mins | [Gujarati Shaak Sabzi, Quick breakfast, Indian Tiffin Box, Lunch box, Dabba, Sukhi Sabzis, Traditional Indian Sabzis, Non-stick Pan, Indian Travel Food Sabzi] | 3Makes 3 servings | Gujarati | sukhi aloo bhaji recipe | Gujarati dry potato bhaji | dry potato sabzi Indian style batata bhaji | with 19 amazing images. sukhi aloo bhaji recipe | Gujarati dry potato bhaji | dry potato sabzi Indian style batata bhaji is a simple everyday fare in many Gujartai households. Learn how to make batata bhaji. To make sukhi aloo bhaji, heat the oil in a deep non-stick pan, add the cumin seeds and curry leaves and sauté on a medium flame for a few seconds. Add all the other ingredients, mix gently and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve hot. Yearning to experience the true flavours of Gujarat? Go for this exemplary subzi. A dry preparation of potatoes, sautéed with a traditional tempering and everyday ingredients like ginger and garlic, this dry potato sabzi Indian style has a unique flavour that is spicy, sweet and tangy, all at one go. Easy and quick to make, it is an authentic Gujarati subzi, ideal to include in any normal meal. Gujarati dry potato bhaji tastes awesome when served with Pooris, rice and Kadhi. The essence of this batata bhaji is perfectly cooked potatoes. You can cook them in a pressure cooker or on an open flame on a stove top. And when you have limited time on hand, try the quick method of cooking potatoes in a microwave. Tips for sukhi aloo bhaji. 1. Prefer to make potato cubes of medium to large size. Very small cubes of potatoes tend to become mushy after cooking. 2. To make this sabzi vrat friendly, avoid the garlic paste and curry leaves and replace salt with rock salt (sendha namak). 3. You can cool this bhaji, pack in an air tight container and easily carry it to work. Enjoy sukhi aloo bhaji recipe | Gujarati dry potato bhaji | dry potato sabzi Indian style batata bhaji | with step by step photos. | [To make sukhi aloo bhaji, heat the oil in a deep non-stick pan, add the cumin seeds and curry leaves and sauté on a medium flame for a few seconds., Add all the other ingredients, mix gently and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve the sukhi aloo bhaji hot.] | [Energy, 140 cal, Protein, 1.1 g, Carbohydrates, 17.2 g, Fiber, 1.2 g, Fat, 7.5 g, Cholesterol, 0 mg, Sodium, 8 mg] | sukhi-aloo-bhaji-dry-potato-sabzi-41885r |
| rcp30882 | Sukhi Bhindi, Punjabi Dry Bhindi Recipe | Dinner | Veg | [ladies finger (bhindi), oil, oil, chopped garlic (lehsun), sliced onions, chopped tomatoes, chilli powder, turmeric powder (haldi), garam masala, dried mango powder (amchur), salt, lemon juice, chopped coriander (dhania)] | 20 mins | 15 mins | [Punjabi Sabzis, Sukhi Sabzis, Traditional Indian Sabzis, Indian Party, Kadai Veg, Vitamin K Diet, Low Carb Dinner] | 4Makes 4 servings | Punjabi | sukhi bhindi recipe | Punjabi dry bhindi | Indian bhindi ki sukhi sabzi | Indian masala bhindi | with 10 amazing images. sukhi bhindi recipe | Punjabi dry bhindi | Indian bhindi ki sukhi sabzi | Indian masala bhindi is a daily fare made in many Indian households. Learn how to make Indian bhindi ki sukhi sabzi. To make sukhi bhindi, heat the oil in a deep non-stick pan on a high flame and deep-fry the ladies finger in it for 2 minutes. Drain on an absorbent paper and keep aside. Heat the oil in a deep non-stick kadhai, add the garlic and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 1 to 2 minutes. Add the tomatoes, chilli powder, turmeric powder, garam masala, dried mango powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the deep fried ladies finger, lemon juice and coriander, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve hot. Bhindi also called okra or ladies finger has acquired an exotic image in the west, but in fact this is one of the most commonly consumed vegetables in India. The Punjabis love their bhindi and eat it in every form, fried curries and stuffed. Here this delicious vegetable has been deep-fried, making it crisp and crunchy and then tossed in a semi dry Indian bhindi ki sukhi sabzi before serving. Sautéing the onions and tomatoes with common Indian spices is what makes this tongue tickling Punjabi dry bhindi. Further its aroma and taste is accentuated by the tinge of garam masala and amchur powder. Serve Indian masala bhindi with chapati, dal fry and rice to make a complete Indian meal. Of course, an accompaniment like aam ka achar and a tall glass of Punjabi mint chaas can be served without any further thought. Tips for sukhi bhindi. 1. Use a deep pan for deep frying the bhindi. 2. Deep fry the bhindi only for 2 minutes. Do not make it crispy. 3. You can deep fry the bhindi in less oil in batches, instead of frying the whole lot at one go in more oil. 4. While we have used sliced onions for a good mouthfeel, but if you wish you can use chopped onions. 5. If you are Jain, then skip adding garlic and onions. 6. Souring ingredients like lemon juice reduces the sliminess of bhindi. So do not miss out on adding it. Enjoy sukhi bhindi recipe | Punjabi dry bhindi | Indian bhindi ki sukhi sabzi | Indian masala bhindi | with step by step photos. | [To make sukhi bhindi, heat the oil in a deep non-stick pan on a high flame and deep-fry the ladies finger in it for 2 minutes. Drain on an absorbent paper and keep aside., Heat the oil in a deep non-stick kadhai, add the garlic and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 1 to 2 minutes., Add the tomatoes, chilli powder, turmeric powder, garam masala, dried mango powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the deep fried ladies finger, lemon juice and coriander, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve the sukhi bhindi hot.] | [Energy, 213 cal, Protein, 1.6 g, Carbohydrates, 6.1 g, Fiber, 2.8 g, Fat, 20.2 g, Cholesterol, 0 mg, Sodium, 7.9 mg] | sukhi-bhindi-punjabi-dry-bhindi-recipe-30882r |
| rcp7460 | Sukhi Karela Sabzi, Bitter Gourd Sabzi | Dinner | NA | [sliced bitter gourd (karela), oil, chilli powder, turmeric powder (haldi), jaggery (gur), salt] | 10 mins | 20 mins | [Gujarati Shaak Sabzi, High Fiber, Diabetic Sabzis, High Fiber Lunch, High Fiber Main Dish, Dinner, High Fiber Recipes for Weight Loss, High Fiber Indian Recipes for Diabetes] | 2Makes 2 servings | Gujarati | sukhi karela sabzi recipe | Indian karela ki sabji | healthy bitter gourd sabzi | karela ki sookhi sabzi | with 17 amazing images. This healthy bitter gourd sabzi is not only tasty but also packed with nutritional benefits. Learn how to make sukhi karela sabzi recipe | Indian karela ki sabji | healthy bitter gourd sabzi | karela ki sookhi sabzi | A fantastic healthy bitter gourd sabzi that makes karela appeal to all! This sukhi karela sabzi is an interesting way to consume potassium-rich karela, which helps to control blood sugar levels by increasing the action of insulin in the body. Although we have not added any sugar to this Indian karela ki sabji, the little amount of oil and jaggery along with the right cooking procedure helps to mask the bitterness sufficiently to make it quite a lip-smacking dish! pro tips to make sukhi karela sabzi recipe: 1. Soaking the karela in salt water for 30 minutes will help to remove some of the bitterness. 2. Overcooking the karela will make it mushy and unpleasant to eat. 3. You can also add little coarsely crushed peanuts to the sabzi for the crunch. 4. Coconut Oil : Use coconut oil instead of processed seed oils like soyabean oil, canola, sunflower oil, corn oil and other omega-6 rich oils should be used in very low amounts. Coconut oil is a soya poha is a medium chain triglycerides (MCT’s). Unlike other fats, they go directly from the gut to the liver. From here, they are then used as a source of energy. As the calories in MCT’s are used straight away, they are less likely to be stored as fats in the body. MCT's have shown to improve your brain and memory function, they also give a boost to your energy levels and improve your endurance. The MCT in Coconut oil reduces the LDL cholesterol (bad cholesterol) while increasing the count of HDL cholesterol, maintaining normal blood pressure and good for diabetics. See detailed benefits of coconut oil. Enjoy sukhi karela sabzi recipe | Indian karela ki sabji | healthy bitter gourd sabzi | karela ki sookhi sabzi | with detailed step by step photos. | [To make sukhi karela sabzi recipe, heat the oil in a deep non-stick pan, add the bitter gourd and mix well., Cover and cook on a medium flame for 10 to 12 minutes or till they turn soft and brown in colour, while stirring occasionally., Remove the lid, and cook on a medium flame for another 2 minutes, while stirring occasionally., Add the chilli powder, turmeric powder, jaggery and salt, mix well and cook on a medium flame for 4 to 5 more minutes., Serve sukhi karela sabzi hot.] | [Energy, 86 cal, Protein, 2 g, Carbohydrates, 7.7 g, Fiber, 5.5 g, Fat, 5.3 g, Cholesterol, 0 mg, Sodium, 3.1 mg] | sukhi-karela-sabzi-bitter-gourd-sabzi-7460r |
| rcp33381 | Sukhi Lehsun Chutney ( Mumbai Roadside Recipes ) | NA | NA | [chopped garlic (lehsun), grated dried coconut (kopra), chilli powder, salt] | 10 mins | 0 mins | [Mumbai Street Food, Frozen Foods, Indian Freezer Recipes, different kinds of Indian chutney, Refrigerator, Quick Chutneys, Frozen Foods Indian Chutney] | Makes 0.25 cup (4 tbsp ) | Indian | For all who love garlic in any form, this chutney would do wonders to any recipe. | [Combine all the ingredients in a mixer and blend to a coarse powder., Use as required.] | [Energy, 41 cal, Protein, 0.4 g, Carbohydrates, 1.1 g, Fiber, 0.4 g, Fat, 3.9 g, Cholesterol, 0 mg, Sodium, 0 mg] | sukhi-lehsun-chutney--mumbai-roadside-recipes--33381r |
| rcp36357 | Sukhi Sevaiyan ( Punjabi Khana) | Snacks | NA | [ghee, cardamom (elaichi) powder, crushed vermicelli (sevaiyan), chopped mixed nuts, chironji nuts (charoli), sugar, water, orange colour] | 5 mins | 15 mins | [Punjabi Sweets, Quick Evening Snacks, Sweet Snacks, Dry Fruit Flavours, Traditional Indian Mithai, No Bake Desserts, Holi recipes] | 4Makes 4 servings | Punjabi | sukhi sevaiyan recipe | eid dessert kimami sevaiya | sweet vermicelli | with 28 amazing images. Meethi Seviyan is a type of dry seviyan recipe that is popularly made on Eid or any other festival. Learn how to make sukhi sevaiyan recipe | eid dessert kimami sevaiya | sweet vermicelli | This eid dessert kimami sevaiya recipe is made in both ways - dry as well as with milk and they both have a super-amazing taste. This recipe is heaven in every bite. Make sure you add a lot of dry fruits while preparing this sweet delicacy, as they provide a crunchy texture to the dessert. There’s absolutely no fuss in making this sweet vermicelli. All you have to do is simmer the seviyan with the rest of the ingredients till it softens and is well cooked. You can add to the richness by increasing the quantity of dry fruits in it. It is a mouth-watering delicacy with which you can impress your loved ones. Tips to make sukhi sevaiya: 1. You can also add mawa or milk powder to make this recipe. 2. Instead of orange colour you can add saffron strands. 3. Sevaiya tends to form a lump as it cools down, add little water and re-heat to serve. Enjoy sukhi sevaiyan recipe | eid dessert kimami sevaiya | sweet vermicelli | with detailed step by step photos. | [To make sukhi sevaiyan, heat 1 tbsp ghee in a pan, add the mixed nuts and sauté for a minute., Remove in a plate and heat 1 tbsp ghee in the same kadhai., Add the vermicelli and sauté on a slow flame till golden brown, while stirring occasionally., Add water, sugar, chironji nuts, cardamom powder, orange colour, fried mixed nuts and mix well., Cover with a lid and cook on medium flame for 8 to 10 minutes, while stirring occasionally., Lower the flame and simmer for 2 to 3 minutes till all the vermicelli is gets properly cooked., Serve sukhi sevaiyan hot.] | [Energy, 209 cal, Protein, 1.8 g, Carbohydrates, 24.5 g, Fiber, 0.2 g, Fat, 11.5 g, Cholesterol, 0 mg, Sodium, 0.3 mg] | sukhi-sevaiyan--punjabi-khana-36357r |
| rcp22167 | Sultani Dal, Zero Oil Dal Sultani | NA | NA | [green moong dal (split green gram), toovar (arhar) dal, chopped tomatoes, chopped garlic (lehsun), chopped green chillies, turmeric powder (haldi), salt, cumin seeds (jeera), chopped onions, chopped coriander (dhania)] | 15 mins | 30 mins | [Indian Party, Non-stick Pan, Diabetic recipes, Low Carb Diet, Typhoid, Senior Citizen, Potassium Rich] | 6Makes 6 servings | Indian | sultani dal recipe | Indian dal sultani | healthy moong dal sultani | zero oil dal | with 31 amazing images. sultani dal recipe | Indian dal sultani | healthy moong dal sultani | zero oil dal is a simple everyday wholesome fare. Learn how to make Indian dal sultani. Even commonly consumed dals rock when combined intelligently with the right ingredients! Garlic and tomatoes add tang and taste to this versatile Indian dal sultani, which is made with a combination of moong dal and toovar dal. Everyday spices along with a generous sprinkle of coriander adds on to its aroma and flavour. The dals are a source of protein which work to protect cell and tissues of the body. Folic acid content of moong dal is an added benefit to this dal. Tomatoes and garlic, on the other hand, lend antioxidants like lycopene and allicin respectively which helps protect our heart. The healthy moong dal sultani is thus a wise pick for not only heart patients, but also for diabetics. The zero oil dal suits a weight loss menu as well. Serve it with Bajra and Cauliflower Roti to make a satiating meal. Tips for dal sultani. 1. If you are serving the dal later, we recommend you to adjust the consistency of dal by adding water while re heating. 2. You can increase the proportion of green chillies according to your spice. 3. You can also add 1 tsp lemon juice in the dal for the tangy flavour. Enjoy sultani dal recipe | Indian dal sultani | healthy moong dal sultani | zero oil dal | with step by step photos. | [To make sultani dal, clean, wash and soak both the dals in water for 2 to 3 hours. Drain and keep aside., Combine the dals, tomatoes, garlic, green chillies, turmeric powder, salt and 1½ cups of water and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Remove, whisk well and keep aside., Heat a non-stick pan on a medium flame and when hot, add the cumin seeds and dry roast for about 30 seconds., Lower the flame, add the onions and dry roast till the onions turn light brown in colour. Sprinkle a little water if the mixture starts burning., Add the cooked dals, ½ cup of water and mix well and simmer for another 3 to 4 minutes., Serve the sultani dal hot garnished with coriander.] | [Energy, 94 cal, Protein, 6.2 g, Carbohydrates, 16.5 g, Fiber, 2.4 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 9.8 mg] | sultani-dal-zero-oil-dal-sultani-22167r |
| rcp739 | Summer Mango Cooler | NA | NA | [raw mangoes, sugar, cardamom (elaichi) powder, saffron (kesar) strands] | 5 mins | 5 mins | [Indian Juices, Indian Mocktails, Indian Birthday Party, Cocktail Party, Mixer] | 6Makes 6 glasses | Indian | Summer would be so empty and lifeless without mangoes. Whether you like them raw or ripe, cooked or uncooked, juiced or sliced, mangoes breath back life into us, as the sweltering heat saps our energy. And, this Summer Mango Cooler does the job perfectly well. Sharp, tangy notes of raw mango are mellowed with sugar and tinged with tantalizing hints of cardamom and saffron, making this an ever-popular drink with kids and adults alike. Serve chilled for the best experience. | [Heat enough water in a deep pan, add the raw mangoes and boil for 5 minutes., Drain the water and allow it to cool completely., Remove the skin and roughly chop them., Combine the chopped mangoes, sugar, cardamom powder, saffron and ½ cup of water in a mixer and blend till smooth., Transfer the mixture into a deep bowl, add 3 cups of water and mix well., Refrigerate for 1 hour and serve chilled.] | [Energy, 124 cal, Protein, 0.5 g, Carbohydrates, 31.7 g, Fiber, 1.7 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 1.9 mg] | summer-mango-cooler-739r |
| rcp33019 | Summer Salad ( Weight Loss After Pregnancy ) | NA | Veg | [grated ginger (adrak), lemon juice, honey, fresh low-fat curds, skim milk powder, salt, watermelon (tarbuj) cubes, pineapple cubes, sliced cucumber, papaya cubes, cooked sweet corn kernels, salt, grated carrot] | 15 mins | 0 mins | [Indian Salads with dressing, Quick Indian Salads, Low Calorie Indian Salad, No Cooking Veg Indian, Refrigerator, Weight Loss after Pregnancy] | 4Makes 4 servings | Indian | Low in calories but high in fibre, here's a salad with an unusual flavoursome dressing made of lemon,honey and ginger. Watermelon, pineapple, cucumber, papaya and sweet corn togeather made this a colourful dish. Vitamin a and c act as antioxidants and help in collagen synthesis, which assists post-pregnancy skin renewal. | [Refrigerate the dressing to chill., Combine the watermelon, pineapple, cucumber, papaya, corn and salt in a bowl and toss well. Refrigerate to chill., Just before serving, pour the chilled ginger dressing over the salad and toss gently. Serve immediately.] | [Energy, 52 cal, Protein, 0.9 g, Carbohydrates, 11.7 g, Fiber, 2.5 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 33.5 mg] | summer-salad--weight-loss-after-pregnancy--33019r |
| rcp1761 | Summer Veg Salad | Lunch | Veg | [iceberg lettuce, shredded red cabbage, pineapple cubes, cucumber cubes, capsicum strips, red capsicum strips, grated carrot, apple cubes, olive oil, lemon juice, honey, whole grain mustard paste, lemon rind, dried basil, salt, roasted sunflower seeds (surajmukhi ke beej)] | 15 mins | 0 mins | [Indian Salads with dressing, Wholesome Salads (Salads that make a meal), Western Party, Pan, Healthy Lunch Veg Salads, Indian Lunch Salads] | 2Makes 2 servings | Indian | This salad is a mélange of flavors and colors. It is quiet refreshing with the combination of fresh vegetables and tangy pineapple prepared in citrus sweet dressing. Toss in crisp iceberg lettuce, it adds a definite crunch to the salad. Serve immediately and enjoy this vibrant-looking salad. We have added sunflower seeds to give it a bite. You can add any seeds of your choice while preparing the salad to make it crispy or just to garnish and make it look more appetizing. Try similar salad recipes like Carrot Cucumber and Rajma Salad in Mint Dressing or Vegetable Salad with Lemony Apple Dressing | [Combine all the ingredients along with the prepared dressing in a deep bowl and toss well., Serve immediately garnished with sunflower seeds.] | [Energy, 238 cal, Protein, 2.4 g, Carbohydrates, 22.2 g, Fiber, 5.2 g, Fat, 15.7 g, Cholesterol, 0 mg, Sodium, 53.2 mg] | summer-veg-salad-1761r |
| rcp3266 | Sun Dried Tomatoes and Cheese Roll | Snacks | NA | [hot dog rolls, olive oil, sun-dried tomatoes, chopped garlic (lehsun), dry red chilli flakes (paprika), grated processed cheese, chopped black olives, olive oil, salt] | 5 mins | 9 mins | [Quick Evening Snacks, Baked, High Tea Party, Oven] | 6Makes 6 rolls | NA | Delicious cheese, olive and sun-dried tomato topped bread is perfect with pasta and would also double up as a welcome appetiser! cut this roll into bite size pieces. It is perfect for parties, buffets and to serve with pre-dinner drinks. | [Cut each hot dog roll lengthwise into two., Divide the topping into 6 equal portions., Spread each portion of the topping on each cut side of the hot dog roll., Grease a baking tray with olive oil and bake in a pre-heated oven at 200°c (400°f) for 8 to 10 minutes or until the cheese has just melted., Cut into pieces and serve hot., If you are using sun-dried tomatoes preserved in olive oil, you do not have to soak them in water. Just drain the excess olive oil out.] | [Energy, 250 cal, Protein, 9.3 g, Carbohydrates, 28.8 g, Fiber, 2.6 g, Fat, 10.7 g, Cholesterol, 0 mg, Vitamin A, 1242.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.5 mg, Vitamin C, 85.7 mg, Folic Acid, 95.2 mcg, Calcium, 294.3 mg, Iron, 2.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 52.8 mg, Potassium, 492 mg, Zinc, 0 mg] | sun-dried-tomatoes-and-cheese-roll-3266r |
| rcp39886 | Sun-dried Tomato, Paneer and Basil Spread On Toast | Snacks | Veg | [toasted whole wheat bread slices, sun-dried tomatoes, low-fat paneer (cottage cheese) cubes, chopped basil, chopped green chillies, salt, chopped black olives] | 15 mins | 0 mins | [Indian Snacks for Entertaining, Evening Tea Snacks, Indian Toast recipes, No Cooking Veg Indian, Mixer, Toaster, Calcium Rich Starters & Snacks] | 10Makes 10 toasts | Indian | Tangy tomatoes, succulent paneer, fresh basil and perky green chillies, all in one flavourful Italian style spread, which sits perfectly atop a golden toast. Rich in nutrients, the Sun-Dried Tomatoes, Paneer and Basil Spread on Toast, is a snack that is sure to satiate your tummy and taste-buds. You can do away with excess fat by using low-fat paneer for the spread. With a melange of exotic flavours, this snack is perfect for parties too. Do not make the spread too much in advance as the basil tends to turn black. | [Soak the sun-dried tomatoes in enough hot water for 30 minutes. Drain well and roughly chop them., Combine all the ingredients, including the sun dried tomatoes, and blend in a mixer into a smooth paste., Place the toasted bread slices on a clean dry surface and apply 2 tbsp of the sun-dried tomatoes , paneer and basil spread on each toasted bread slice., Serve immediately garnished with black olives.] | [Energy, 96 cal, Protein, 2.7 g, Carbohydrates, 17 g, Fiber, 1.4 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 1089.7 mg] | sun-dried-tomato-paneer-and-basil-spread-on-toast-39886r |
| rcp3253 | Sun-Dried Tomatoes | NA | NA | [tomatoes, sea salt (khada namak)] | | 0 mins | [Italian Basic] | 1Makes 3/4 cup (100 grams). | Italian | A great way to preserve tomatoes. Sun-dried tomatoes are salty, chewy and tangy in taste. They impart a sharp concentrated tomato flavour to pizza and pasta recipes. Ready-made sun-dried tomatoes are also available both dry and also preserved in olive oil. If you are using sun-dried tomatoes soaked in olive oil, you do not need to soak them in water. | [Wash and wipe the tomatoes., Cut the tomatoes into quarters., Toss the tomatoes with the salt, place on a sieve in a single layer and leave to dry under the sun., When the sun sets, cover the sieve with a muslin cloth and bring it indoors., Repeat for 6 to 7 days till the tomatoes dry out completely., Store the sun-dried tomatoes in an air-tight container., Soak in a little warm water for about 5 minutes and use as required.] | [Energy, 533 cal, Protein, 24 g, Carbohydrates, 96 g, Fiber, 45.3 g, Fat, 5.3 g, Cholesterol, 0 mg, Vitamin A, 9360 mcg, Vitamin B1, 3.2 mg, Vitamin B2, 1.6 mg, Vitamin B3, 10.7 mg, Vitamin C, 720 mg, Folic Acid, 800 mcg, Calcium, 1280 mg, Iron, 17.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 344 mg, Potassium, 3893.3 mg, Zinc, 0 mg] | sun-dried-tomatoes-3253r |
| rcp22701 | Sun-dried Tomatoes | NA | NA | [firm red tomatoes, sea salt (khada namak)] | 5 minutes | 0 minutes | [Cocktail Party, Fondue Party] | 1 | NA | | [Wash and wipe the tomatoes., Cut the tomatoes into quarters., Toss the tomatoes with the salt, place on a sieve in a single layer and leave to dry under the sun., When the sun sets, cover the sieve with a muslin cloth and bring it indoors., Repeat for 6 to 7 days till the tomatoes dry out completely., Store the sun-dried tomatoes in an air-tight container.] | [Energy, 533 cal, Protein, 24 g, Carbohydrates, 96 g, Fiber, 45.3 g, Fat, 5.3 g, Cholesterol, 0 mg, Vitamin A, 9360 mcg, Vitamin B1, 3.2 mg, Vitamin B2, 1.6 mg, Vitamin B3, 10.7 mg, Vitamin C, 720 mg, Folic Acid, 800 mcg, Calcium, 1280 mg, Iron, 17.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 344 mg, Potassium, 3893.3 mg, Zinc, 0 mg] | sun-dried-tomatoes-22701r |
| rcp33345 | Sundal ( Pressure Cooker ) | NA | Veg | [coconut oil, mustard seeds ( rai / sarson), urad dal (split black lentils), dry whole kashmiri red chilli, chopped green chillies, curry leaves (kadi patta), asafoetida (hing), turmeric powder (haldi), coriander (dhania) seeds, kala chana (brown chick peas), salt, grated coconut] | 10 mins | 30 mins | [Saute, Pressure Cooker Vegetables, Pressure Cooker] | 4Makes 4 servings (4 serving ) | NA | Sundal, from beaches and parks to temples, sundal ( a mélange of kala chana, cocnut and spices) is ubiquitous in south india, especially tamilnadu! pressure cooking makes this recipe more easy and quick. | [Heat the oil in a pressure cooker and add the mustard seeds., When the seeds crackle, add the urad dal, red chillies, green chillies, curry leaves and asafoetida and sauté on a medium flame till the dal turns light brown in colour., Add the turmeric powder, coriander seeds powder, kala chana, ¾ cup of hot water and salt, mix well and pressure cook on a high flame for 3 whistles., Lower the flame and pressure cook for another 3 whistles., Allow the steam to escape using natural release method, (refer handy tip) before opening the lid., Cook on a high flame for another 2 minutes or till all the water evaporates., Remove from the flame, add the coconut and mix well. Serve immediately., Natural release method: to use this method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally. It works best for grains and for beans that you might use for salads, as quick-releasing the pressure can cause the beans to split apart., This dish can be made with almost all legumes, but tastes especially good with white or brown chick peas.] | [Energy, 83 cal, Protein, 4.3 g, Carbohydrates, 8.1 g, Fiber, 2.6 g, Fat, 3.7 g, Cholesterol, 0 mg, Vitamin A, 178.6 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.2 mg, Vitamin C, 9.6 mg, Folic Acid, 2.3 mcg, Calcium, 24 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 35.7 mg, Potassium, 183.9 mg, Zinc, 0 mg] | sundal--pressure-cooker--33345r |
| rcp31072 | Sundal Rice | Dinner | Veg | [oil, mustard seeds ( rai / sarson), urad dal (split black lentils), whole dry kashmiri red chillies, asafoetida (hing), boiled kala chana (brown chick peas) sprouts, cooked long grained rice (basmati rice), grated coconut, lemon juice, salt] | | | [South Indian Rice, One Meal Dinner, Traditional Indian Rice Recipes, Saute, Onam recipes, Kerala Onam Sadya, Kadai Veg] | 4Makes 4 servings | Kerala | Sundal is a favourite with young and old alike in South India. Tossing this healthy snack with cooked rice turns out a quick, easy and filling meal! | [Heat the oil in a kadhai and add the mustard seeds and urad dal., When the seeds crackle, add all the remaining ingredients, toss gently and cook on a slow flame for 4 to 5 minutes., Serve hot.] | [Not Given] | sundal-rice-31072r |
| rcp3290 | Sundried Tomato Loaf, Sun-dried Tomato Bread | Snacks | NA | [tomatoes, plain flour (maida), instant dry yeast, sugar, salt, olive oil, dried mixed herbs, dry red chilli flakes (paprika), plain flour (maida), olive oil] | 10 mins | 0 mins | [Italian Breads, Advanced Recipes, Breakfast Sandwiches, Evening Tea Snacks, Bread Snack, High Tea Party, Western Party] | 1Makes 1 loaf (16 slice ) | Italian | sundried tomato loaf recipe | sun-dried tomato bread | sundried tomato bread with herbs | Indian sundried tomato bread | with 41 amazing images. sundried tomato loaf recipe | sun-dried tomato bread | sundried tomato bread with herbs | Indian sundried tomato bread is a unique bread with an Italian touch. Learn how to make sun-dried tomato bread. To make sundried tomato loaf, combine the yeast, sugar and ¼ cup of warm water in a bowl and mix well. Cover it with a lid and keep aside for 10 minutes. Combine the plain flour, salt and yeast-sugar mixture in a deep bowl, mix well and knead into a soft and loose dough using enough warm water. Cover it with a damp muslin cloth and keep aside in a warm place to use for 45 minutes or till the dough is double in size. Deflate the dough by pressing it lightly with your fingers. Add the olive oil, sundried tomatoes, mixed herbs, chilli flakes and knead very well for at least 3 to 4 minutes. Sprinkle the plain flour over a smooth, flat surface, place the dough over it and stretch the dough with your hands and make it into an oval shape. Roll the dough to make a 200 mm. (8”) long cylindrical roll and pinch the edge of the rolls so as to seal it properly. Place the dough in a greased bread loaf tin. Cover it with a damp muslin cloth and again keep aside in a warm place to rise for 30 minutes. Bake it in a pre-heated oven at 200°c (400°f) for 10 minutes. Lower the temperature to 180°c (360°f) and bake it for 20 minutes. Cool slightly. De-mould the loaf from the tin and brush the bread loaf with a little olive oil and keep aside to cool completely. Once the bread loaf has cooled completely, cut it into 13 mm. (½”) bread slices. Serve or store in an air-tight container and use as required. Here is a snazzy loaf that is packed with punch! With every bite of sun-dried tomato bread, you lose yourself in the awesome flavour of sun-dried tomatoes, accentuated by the rich aroma and peppy taste of seasonings and herbs. The Indian sun dried tomato bread is a winner in terms of texture too, as it is super soft and really melts in your mouth, especially when it is fresh out of the oven. Slice it up and serve warm with soups and pastas, or dab a little butter on it and enjoy it with tea. You can also substitute plain white bread with this sundried tomato bread with herbs in sandwich recipes like cabbage carrot and paneer grilled sandwich and spinach garlic and cheese tava sandwich. You might also want to indulge in other Italian recipes like the Italian Style Baby Potatoes and the Italian Sizzler. Tips for sundried tomato loaf. 1. The plain flour should be free of lumps. Sieve it if necessary. 2. Use only a measured quantity of salt for this recipe. 3. Do not mix the yeast sugar mixture before adding. 4. Remember to use a damp muslin cloth only to cover the dough. This is to prevent the dough from drying. 5. If you don’t have olive oil, you can replace it with any other oil of your choice. 6. Mixed herbs can be replaced with dried oregano. 7. Remember to grease the cake tin before adding the rolled dough. This is necessary for easy demoulding. 8. Follow proofing time and baking time as mentioned at each step. This is important to get the perfect texture and taste of the bread. 9. To demould the bread, you can tap the tin gently. If you yet find difficulty in demoulding, you can loosen the edges with a knife. 10. Finally ensure to cool the bread completely before cutting into slices. If the bread is not cooled well, it might break while making slices. 11. For an added Italian touch, you can add some chopped olives while adding sun dried tomatoes. Enjoy sundried tomato loaf recipe | sun-dried tomato bread | sundried tomato bread with herbs | Indian sundried tomato bread | with step by step photos. | [To make sundried tomato loaf, combine the yeast, sugar and ¼ cup of warm water in a bowl and mix well. Cover it with a lid and keep aside for 10 minutes., Combine the plain flour, salt and yeast-sugar mixture in a deep bowl, mix well and knead into a soft and loose dough using enough warm water., Cover it with a damp muslin cloth and keep aside in a warm place to use for 45 minutes or till the dough is double in size., Deflate the dough by pressing it lightly with your fingers., Add the olive oil, sundried tomatoes, mixed herbs, chilli flakes and knead very well for at least 3 to 4 minutes., Sprinkle the plain flour over a smooth, flat surface, place the dough over it and stretch the dough with your hands and make it into an oval shape., Roll the dough to make a 200 mm. (8”) long cylindrical roll and pinch the edge of the rolls so as to seal it properly., Place the dough in a greased bread loaf tin. Cover it with a damp muslin cloth and again keep aside in a warm place to rise for 30 minutes., Bake it in a pre-heated oven at 200°c (400°f) for 10 minutes. Lower the temperature to 180°c (360°f) and bake it for 20 minutes. Cool slightly., De-mould the loaf from the tin and brush the bread loaf with a little olive oil and keep aside to cool completely., Once the bread loaf has cooled completely, cut it into 13 mm. (½“) bread slices., Serve or store the sundried tomato loaf in an air-tight container and use as required.] | [Energy, 81 cal, Protein, 1.9 g, Carbohydrates, 13.8 g, Fiber, 0.1 g, Fat, 2 g, Cholesterol, 0 mg, Sodium, 179 mg] | sundried-tomato-loaf-sun-dried-tomato-bread-3290r |
| rcp3310 | Sundried Tomato Risotto | NA | Veg | [soaked and finely chopped sundried tomatoes, arborio rice, butter, chopped garlic (lehsun), chopped onions, blanched broccoli florets, fresh cream, grated processed cheese, milk, salt freshly ground black pepper (kalimirch)] | 15 mins | 15 mins | [Italian risotto recipes, One Dish Vegetarian Meals, International Favourites, Italian Party, Non-stick Pan] | 4Makes 4 servings | Italian | The mention of Milan produces immediate thoughts of the wonderful risotto named after the city. Risottos are best made using a special kind of Italian rice called “arborio” which is cooked with garlic and onions. The trick to prepare a perfect risotto is slow cooking of rice and judicious stirring. The risotto must be prepared as close to serving time as possible as it is best when freshly prepared. Serve other Italian dishes with this like Pizzas and Garlic Bread . | [Clean, wash and soak the rice for about 10 minutes. Drain and keep aside., Heat 2 tbsp of butter in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 2 minutes., Add the rice and sauté on a medium flame for 1 minute., Add salt and 2 ½ cups of hot water, mix well cover with a lid and cook on a slow flame for 8 minutes, while stirring occasionally. Keep aside., Heat the remaining 1 tbsp of butter in a broad non-stick pan, add the broccoli , sundried tomatoes, cheese, fresh cream, cheese, milk , salt and pepper, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the prepared rice, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve immediately.] | [Energy, 331 cal, Protein, 8 g, Carbohydrates, 47.1 g, Fiber, 2.7 g, Fat, 11.8 g, Cholesterol, 0 mg, Vitamin A, 763.7 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.2 mg, Vitamin C, 21.1 mg, Folic Acid, 21.5 mcg, Calcium, 171.2 mg, Iron, 1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 84.5 mg, Potassium, 125.7 mg, Zinc, 0.8 mg] | sundried-tomato-risotto-3310r |
| rcp32710 | Suran Chana Dal Seekh Kebab ( Kebabs and Tikkis Recipes) | NA | NA | [oil, chana dal (split Bengal gram), chopped yam (suran), sliced onions, grated ginger (adrak), chopped garlic (lehsun), chopped green chillies, chopped mint leaves (phudina), chaat masala, garam masala, salt, oil] | 15 mins | 30 mins | [Saute, Mixer, Deep Pan] | 8Makes 8 piesces | NA | Yam or suran combined with chana dal and a mélange of spices makes an interesting seekh kebab that tastes fantastic. | [Heat 1 tbsp of oil in a pan, add the chana dal and sauté it till it is light pink in colour., Cool and grind the chana dal in a mixer to a powder. Keep aside., Heat the remaining 2 tbsp of oil in another pan, add the onions, ginger, garlic and green chillies and sauté till the onions turn translucent., Add the yam and cook over a slow flame for 5 to 7 minutes., Add ½ cup of water, cover and cook till the yam is soft and all the moisture has evaporated., Cool, add the mint leaves and blend in a mixer to a coarse paste without using any water., Transfer this mixture to a bowl, add the chana dal powder, chaat masala, garam masala and salt and mix well., Divide the mixture into 2 equal portions and using a thick seekh (metal skewer), press each portion of the mixture on it with your fingers to make a 200 mm. (8") long kebab., Brush each kebab with a little oil and cook them over a charcoal or electric barbeque till they are evenly browned on all sides (approx. 3 to 4 minutes)., Cut each kebab into 4 equal pieces and serve hot.] | [Energy, 133 cal, Protein, 2.5 g, Carbohydrates, 11 g, Fiber, 1.8 g, Fat, 8.7 g, Cholesterol, 0 mg, Vitamin A, 164.9 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.4 mg, Vitamin C, 0.8 mg, Folic Acid, 16.5 mcg, Calcium, 21.5 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 9.8 mg, Potassium, 135.4 mg, Zinc, 0.3 mg] | suran-chana-dal-seekh-kebab--kebabs-and-tikkis-recipes-32710r |
| rcp4857 | Suran Chana Dal Seekh Kebabs | Snacks | Veg | [chana dal (split Bengal gram), yam (suran), finely chopped, onions, sliced, grated ginger (adrak), cloves of garlic (lehsun), chopped, green chillies, chopped, chopped mint leaves (phudina), chaat masala, garam masala, oil, salt, oil, Green Chutney, onion rings] | 15 mins. | 1 hour. | [Mughlai Shahi Shurvat, Vegetarain Kebabs, Indian Snacks for Entertaining, Indian Tawa, Indian Party, Kebab Party, Barbeque Party Indian Recipes] | 4Makes 4 kebabs. | Indian | An unusual combination of flavours and ingredients creates a sumptuous snack that is sure to tickle your taste buds. Makes a great burger filling too. | [Heat 1 tablespoon of oil in a pan, add the chana dal and sauté it till it is light pink in colour., Cool and grind the chana dal to a powder. Keep aside., In another pan, heat the remaining 2 tablespoons of oil and sauté the onions, ginger, garlic and green chillies till the onions turn translucent., Add the suran and cook over a slow flame for 5 to 7 minutes. Add ½ cup of water and cover and cook till the suran is soft and all the moisture has evaporated., Cool and grind to a paste along with the mint without using any water., Combine the chana dal powder, suran mixture, chaat masala, garam masala and salt and mix well., Divide into 4 equal portions and shape them into kebabs on metal skewers that are 100 mm. (4") long., Brush each kebab with a little oil., Grill over a charcoal or electric barbeque till they are lightly browned on all sides., Serve hot with green chutney and onion rings.] | [Not Given] | suran-chana-dal-seekh-kebabs-4857r |
| rcp22257 | Suran Chana Dal Tikkis | Snacks | NA | [chopped yam (suran), chana dal (split bengal gram), oil, chopped onions, ginger (adrak) paste, garlic (lehsun) paste, chopped green chillies, chopped mint leaves (phudina), chaat masala, garam masala, salt, green chutney] | 15 mins | 25 mins | [Punjabi Swadisht Nashta, Frozen Foods, Indian Freezer Recipes, Father's Day, Frozen Foods Tikki, Cutlets, Monsoon Snacks, Evening Snacks] | 6Makes 6 tikkis | Punjabi | suran chana dal tikki | yam chana dal tikki | with 20 amazing images Scrumptious to the core, these mouth-watering Suran Chana Dal Tikkis feature flavourful yam bound together by an aromatic powder of freshly roasted chana dal. This winning team gets a further boost by the addition of spice powders, herbs and flavour-givers like onions, ginger and garlic in suran chana dal tikki . Serve these yam chana dal tikkis immediately because they are super-crispy, and this great texture will be lost as the tikkis cool. Green chutney is a perfect accompaniment to suran chana dal tikki. You can serve scrumptious deep-fried delights like these tikkis for High Tea Party, Kitty Party and Birthday Party. Enjoy suran chana dal tikki with detailed step by step photos and video below. | [Heat a broad non-stick pan, add the chana dal and dry roast on a medium flame for 6 to 7 minutes., Cool slightly and blend it in a mixer to a fine powder and keep aside., Heat the oil in the same non-stick pan add the onions, ginger paste, garlic paste and green chillies and sauté on a medium flame for 3 minutes., Add the yam, ½ cup of water, mix well and cover it with a lid and cook on a slow flame for 5 minutes, while stirring occasionally., Transfer the mixture in a deep bowl and mash it well using a potato masher., Add the prepared chana dal powder, mint leaves, chaat masala, garam masala and salt and mix well., Divide the suran chana dal tikkis mixture into 6 equal portions and shape each portion into a flat round tikki., Heat the oil in a deep non-stick pan, and deep-fry the suran chana dal tikkis on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve the suran chana dal tikkis immediately with green chutney.] | [Energy, 89 cal, Protein, 3.3 g, Carbohydrates, 13.4 g, Fiber, 2.4 g, Fat, 2.5 g, Cholesterol, 0 mg, Vitamin A, 109.7 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.5 mg, Vitamin C, 1.7 mg, Folic Acid, 22.3 mcg, Calcium, 26.1 mg, Iron, 1.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 12.4 mg, Potassium, 162.9 mg, Zinc, 0.4 mg] | suran-chana-dal-tikkis-22257r |
| rcp42487 | Suran Fry, Yam Fry | Snacks | NA | [yam (suran) slices, chilli powder, tamarind (imli) pulp, turmeric powder (haldi), coriander (dhania) powder, cumin seeds (jeera) powder, salt, oil, semolina (rava / sooji), rice flour (chawal ka atta), chilli powder, salt] | 10 mins | 12 mins | [Punjabi Swadisht Nashta, Quick Evening Snacks, Indian Snacks for Entertaining, Evening Tea Snacks, Indian Party, High Tea Party, Indian Party Starters] | 4Makes 4 servings | Punjabi | suran fry recipe | suran rava fry | yam fry | surnache kaap | with 26 amazing images. Simple and delicious suran rava fry recipe to pair with meal or have it as a snack. Learn how to make suran fry recipe | suran rava fry | yam fry | surnache kaap | Yam also known as suran in Hindi, is a crispy spiced veggie dish made with simple, wholesome ingredients. It’s delicious for a snack or side, and pair’s great with any number of main courses. Yam is incredibly nutritious, rich in fibre, vitamins, and minerals. suran rava fry is made by coating the yam slices with just the right blend of spices and tamarind, and shallow-fried to get a golden brown with a crackling crisp texture, this surnache kaap is something that you must try! Tips to make suran fry: 1. Instead of yam you can use raw bananas to make banana rava fry. 2. You can add ginger garlic paste in the wet masala. 3. Immerse the slices immediately after cutting them otherwise discoloration happens. Enjoy suran fry recipe | suran rava fry | yam fry | surnache kaap | with detailed step by step photos. | [To make suran fry, boil the yam slices in a deep non-stick pan with enough water for 6 to 8 minutes., Drain. Keep aside., Combine the chilli powder, turmeric powder, coriander powder, cumin seeds powder, tamarind pulp and salt in a deep bowl and mix well., Coat each yam slice with the prepared masala, then coat into dry masala from both the sides., Heat the oil in a non-stick tava (griddle) and place the coated yam slices., Cook them on a medium flame for 3 to 4 minutes till they turn brown in colour from both the sides., Serve suran fry immediately.] | [Energy, 170 cal, Protein, 1.5 g, Carbohydrates, 15.2 g, Fiber, 0.2 g, Fat, 11.5 g, Cholesterol, 0 mg, Sodium, 2.7 mg] | suran-fry-yam-fry-42487r |
| rcp41746 | Suva Buckwheat Roti | NA | Veg | [chopped dill leaves, buckwheat (kuttu or kutti no daro) flour, jowar (white millet) flour, green chilli paste, freshly ground black pepper (kalimirch), salt, jowar (white millet) flour, oil] | 10 mins | 20 mins | [Tava, Diabetic recipes, Forever Young Diet, Anti Aging Indian Diet, Healthy Heart, Gluten Free Veg Indian, High Fiber, Antioxidant Rich Indian] | 8Makes 8 rotis | Indian | suva buckwheat roti recipe | kuttu jowar shepu gluten free paratha | acidity friendly buckwheat roti | with 15 amazing images. suva buckwheat roti is a nutritious and flavorful Indian flatbread made with buckwheat flour , jowar flour, and fresh dill leaves (suva). This unique gluten free roti is a popular choice for those looking to incorporate the health benefits of buckwheat and jowar into their diet while enjoying the delicious flavors of fresh herbs. Ingredients for kuttu jowar shepu gluten free paratha The key ingredients for suva buckwheat roti typically include: 1. Buckwheat Flour: Buckwheat flour, derived from the seeds of the buckwheat plant, is the main ingredient in this roti. It is naturally gluten-free and rich in nutrients like fiber, protein, and essential minerals. 2. Fresh Dill Leaves (Suva): Fresh dill leaves add a distinctive flavor and aroma to the roti. They are finely chopped and mixed into the dough, infusing each bite with a refreshing herbal taste. 3. Jowar flour 4. Water: Water is used to knead the dough to the desired consistency. **Preparation:** To make suva buckwheat roti, the following steps are typically followed: 1. Prepare the Dough: Buckwheat flour Jowar flour is combined with finely chopped fresh dill leaves, salt, and any other desired spices in a mixing bowl. Water is gradually added to the mixture, and the ingredients are kneaded together to form a soft dough. 2. Divide and Shape: The dough is divided into small portions, which are rolled into balls. Each ball is flattened into a disc using a rolling pin, creating a thin and round roti. 3. Cooking: The flattened roti is cooked on a hot griddle or skillet. It is placed on the heated surface and cooked until golden brown spots appear on both sides. A small amount of oil or ghee may be brushed onto the roti during cooking to enhance its flavor and texture. 4. Serve: Once cooked, suva buckwheat roti is served hot, accompanied by a variety of side dishes such as yogurt, chutney, pickles, or curry. It can also be enjoyed on its own as a nutritious and satisfying meal. Health Benefits: suva buckwheat roti offers numerous health benefits due to its nutritious ingredients: - Buckwheat Flour: Buckwheat is gluten-free and contains essential nutrients like fiber, protein, magnesium, and antioxidants. It may help lower blood sugar levels, improve heart health, and support digestion. - Fresh Dill Leaves: Dill leaves are rich in vitamins, minerals, and antioxidants. They are known for their digestive benefits and may help reduce inflammation and promote healthy digestion. - Low Glycemic Index: Buckwheat flour has a low glycemic index, making suva buckwheat roti a suitable choice for those monitoring their blood sugar levels. In conclusion, suva buckwheat roti is a delicious and nutritious flatbread that combines the earthy flavor of buckwheat with the refreshing taste of fresh dill leaves. With its health benefits and delightful taste, it's a wonderful addition to any meal and a great way to enjoy the goodness of wholesome ingredients. Prop tips for suva buckwheat roti. 1. Add 1/2 tsp green chilli paste. This suva roti is prepared with a touch of green chilli paste, making it enjoyable for those with sensitive stomachs (suffering from acidity). Don't hesitate to adjust the spice level to your preference! 2. In a bowl put 1/2 cup finely chopped dill leaves (shepu / suva bhaji). The slightly bitter and herbal notes of suva complement the earthy flavor of buckwheat flour nicely. Our body needs to build white blood cells (WBC) to strengthen our immune system. Dill leaves with its loads of vitamin C helps us achieve this goal. Enjoy suva buckwheat roti recipe | kuttu jowar shepu gluten free paratha | acidity friendly buckwheat roti | with step by step photos. | [To make the dough for suva buckwheat roti, in a deep bowl put suva, buckwheat flour, jowar flour, green chilli paste, pepper and salt. Knead into a soft dough using enough water., Divide the dough into 8 equal portions., Roll a portion of the dough into 150 mm. (6") diameter circle using a little jowar flour for rolling., Heat a non-stick tava (griddle) and cook the roti on a medium flame, using ¼ tsp of oil, till it turns light brown in colour from both the sides., Repeat steps 3 and 4 to make 7 more rotis., Serve the suva buckwheat roti immediately.] | [Energy, 83 cal, Protein, 2.6 g, Carbohydrates, 15.1 g, Fiber, 2.1 g, Fat, 1.8 g, Cholesterol, 0 mg, Sodium, 2.1 mg] | suva-buckwheat-roti-41746r |
| rcp5705 | Suva Chana Dal | NA | Veg | [finely chopped dill (shepu / suva bhaji), chana dal (split bengal gram), turmeric powder (haldi), salt, oil, cumin seeds (jeera), cloves (laung / lavang), cinnamon (dalchini), sliced onions, garlic (lehsun) paste, chopped tomatoes, chilli powder, coriander (dhania) powder] | 15 mins | 23 mins | [Collection of Gujarati Dals / Kadhis, Popular Dals from all over India, Low Calorie Dals, Low Calorie Kadhis, Indian Pressure Cooker, Pressure Cooker Vegetables, Diabetic Sabzis, Healthy Heart Dals & Kadhis] | 6Makes 6 servings | Gujarati | Sometimes, the right combination of nutrients works better than a single supplement in overcoming a shortfall. In boosting haemoglobin levels for example, a combination of iron and protein will do the job better, as in the case of this Suva Chana Dal where the former brings in protein to support the rich iron content of the the latter. An assortment of traditional spices and spice powders together with tomatoes and onions does its job very well indeed, making this dal not just a nutritious offering but a lip-smacking treat too! | [Clean, wash and soak the chana dal in enough hot water in a deep bowl for 1 hour. Drain and keep aside., Combine the chana dal, turmeric powder, salt and 3 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat the oil in a deep non-stick pan, add the cumin seeds, cloves and cinnamon and sauté on a medium flame for a few seconds., Add the onions and garlic paste and sauté on a medium flame for another 2 minutes., Add the dill leaves and tomatoes, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the chilli powder, coriander powder and little salt, mix well and cook on a medium flame for another 1 minute, while stirring occasionally., Add the cooked chana dal, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve hot.] | [Energy, 212 cal, Protein, 10.9 g, Carbohydrates, 32.1 g, Fiber, 8.2 g, Fat, 4.5 g, Cholesterol, 0 mg, Sodium, 40.4 mg] | suva-chana-dal-5705r |
| rcp22361 | Suva Chawal Paratha | NA | NA | [chopped dill (shepu / suva bhaji), rice flour (chawal ka atta), salt, chopped green chillies, rice flour (chawal ka atta), oil] | 10 mins | 15 mins | [Frozen Foods, Indian Freezer Recipes, Parathas, Indian Tawa, Tava, Frozen Foods Indian Paratha] | 4Makes 4 parathas | Indian | Sweet variation of appas (rice bread) using Suva bhaji. Knead the dough when hot otherwise it will harden on keeping. Not so very popular with many of you, Suva bhaji is sweet to taste and is a rich source of vitamin A. | [Combine the dill leaves and rice flour together in a bowl and mix well. Keep aside., Put 1 cup of water to boil in a thick-bottom pan and add the salt and green chillies., Add the dill leaves and rice flour mixture and stir for 2 minutes. Remove from the flame., Cover it with a lid and leave aside for about 5 minutes., Knead into soft dough using a little water if required., Divide the dough into 4 equal portions., Roll out each portion into a circle of 125 mm. (5") diameter, using a little rice flour., Heat a non-stick pan and cook each paratha, using a little oil, till both sides are golden brown., Repeat with the remaining portions to make 3 more parathas., Serve hot.] | [Energy, 212 cal, Protein, 3.2 g, Carbohydrates, 41.2 g, Fiber, 1.3 g, Fat, 3.3 g, Cholesterol, 0 mg, Vitamin A, 561.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 1.3 mg, Vitamin C, 0 mg, Folic Acid, 2 mcg, Calcium, 19.4 mg, Iron, 1.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0 mg, Potassium, 38.8 mg, Zinc, 0.4 mg] | suva-chawal-paratha-22361r |
| rcp22218 | Suva Chawal Roti | NA | NA | [chopped dill leaves, rice flour (chawal ka atta), chopped green chillies, salt] | 10 mins | 15 mins | [Indian Tawa, Tava, Iron Rich Rotis & Parathas, Zero Oil Rotis and Parathas] | 4Makes 4 rotis | Indian | Here's a variation of appas (rice bread) using Suva bhaji, which not only has a pleasing sweetness but also a good store of vitamin A. Knead the dough when hot or else it will not be very smooth. It is best served with a spicy vegetable like Lauki Kofta Curry because the roti itself has a very mild, simple taste. | [Combine the dill and rice flour and mix well. Keep aside., Put 1 cup of water to boil in a thick-bottom pan and add the green chillies and salt., Add the rice flour and stir for a minute., Cover it with a lid and leave aside for about 5 minutes., Knead into soft dough with a little water if required., Divide the dough into 4 equal portions., Roll out into a circle of 125 mm. (5") diameter, using rice flour., Place the roti on a non-stick pan. Turn over in a few seconds., Cook the other side for a few more seconds., Lift the roti with a pair of flat tongs and roast over an open flame till brown spots appear on both the sides., Repeat with the remaining portions to make 3 more rotis., Serve hot.] | [Energy, 189 cal, Protein, 3.2 g, Carbohydrates, 41.2 g, Fiber, 1.3 g, Fat, 0.8 g, Cholesterol, 0 mg, Sodium, 0 mg] | suva-chawal-roti-22218r |
| rcp38590 | Suva Chawal Roti ( Gluten Free Recipe) | NA | NA | [chopped dill leaves, brown rice flour (chawal ka atta), chopped green chillies, salt, brown rice flour (chawal ka atta), oil] | 10 mins | 15 mins | [Gluten Free Rotis] | 4Makes 4 rotis (4 roti ) | NA | A mildly spiced rice flour roti with the distinctive flavour of dill. Serve with a subzi or dal. | [Combine all the ingredients in a deep bowl and knead into semi stiff dough,using enough warm water., Divide the dough into 4 equal portions and roll each portion into a circle of 125 mm (5") diameter, using a little brown rice flour for rolling., Cook each roti on a hot non-stick tava (girddle), using a little oil, till it turns golden brown in colour from both sides., Serve immediately.] | [Energy, 110 cal, Protein, 1.8 g, Carbohydrates, 18.4 g, Fiber, 1.1 g, Fat, 3.2 g, Cholesterol, 0 mg, Sodium, 1.9 mg] | suva-chawal-roti---gluten-free-recipe-38590r |
| rcp33062 | Suva Chawal Roti ( Weight Loss After Pregnancy ) | NA | NA | [rice flour (chawal ka atta), chopped dill leaves, chopped green chillies, salt, rice flour (chawal ka atta)] | 10 mins | 15 mins | [Indian Rotis, Quick Rotis / Parathas, Weight Loss after Pregnancy] | 4Makes 4 rotis | Indian | Suva chawal roti is a great source of vitamin a - combining with rice flour results into a mildly spiced, simple, oil-free variation of appas (rice bread). You needn’t worry about calories with this fat-free roti, best served with spicy vegetables. Remember to knead the dough when it is hot to avoid hardening. | [Put 1 cup of water to boil in a thick-bottom pan and add the salt and green chillies., Add the rice flour and dill leaves and mix thoroughly till no lumps remain, while stirring continuously., Cover it with a lid and keep aside for about 5 minutes., Knead into soft dough with a little water if required., Divide the dough into 4 equal portions., Roll out a portion into a 125 mm. (5") diameter circle, using little rice flour for rolling., Place the roti on a non-stick tava (griddle) and turn over in a few seconds., Cook on the other side for a few seconds., Lift the roti with a pair of flat tongs and roast over an open flame till brown spots appear on both the sides., Repeat with the remaining portions to make 3 more rotis. Serve hot.] | [Energy, 188 cal, Protein, 3.1 g, Carbohydrates, 41 g, Fiber, 1.3 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 0 mg] | suva-chawal-roti--weight-loss-after-pregnancy--33062r |
| rcp33047 | Suva Masoor Dal ( Weight Loss After Pregnancy ) | NA | NA | [masoor dal (split red lentil), turmeric powder (haldi), salt, oil, cumin seeds (jeera), curry leaves (kadi patta), chopped garlic (lehsun), chopped green chillies, chopped onions, chopped dill leaves] | 10 mins | 20 mins | [Healthy Indian Recipes, Saute, Pressure Cooker, Non-stick Pan, Low Calorie, Weight Loss, Weight Loss after Pregnancy, Low Calorie Dals, Kadhis] | 4Makes 4 servings | Indian | Suva masoor dal, a perfect combination with steaming rice, this low- cal spicy dal is perfect to get back to pre-pregnancy shape. Dill leaves and garlic add flavour and iron, turmeric is a well-known anti-bacterial agent, while masoor dal strengthens muscles which become weak after delivery. | [Clean, wash and soak the dal for about 15 minutes. Drain and keep aside., Add the turmeric powder, salt and 1¼ cups of hot water and pressure cook for at least 2 whistles, Allow the steam to escape before opening the lid. Remove, whisk well and keep aside., Heat the oil in a deep non-stick pan and add the cumin seeds., When the seeds crackle, add the curry leaves, garlic, green chillies, onions and sauté till the onions turn light brown in colour., Add the cooked dal and ½ cup of water and bring to boil., Add the dill leaves, mix well and simmer for 5 to 7 minutes. Serve hot garnished with curry leaves.] | [Energy, 114 cal, Protein, 7.3 g, Carbohydrates, 17.8 g, Fiber, 3 g, Fat, 1.5 g, Cholesterol, 0 mg, Sodium, 2.3 mg] | suva-masoor-dal--weight-loss-after-pregnancy--33047r |
| rcp22176 | Suva Masoor Dal, Zero Oil Healthy Dal | NA | NA | [chopped dill leaves, masoor (split red lentil) dal, turmeric powder (haldi), oil, cumin seeds (jeera), curry leaves (kadi patta), chopped garlic (lehsun), chopped green chillies, chopped onions, salt] | 10 mins | 15 mins | [Collection of Gujarati Dals / Kadhis, Popular Dals from all over India, Low Calorie Dals, Low Calorie Kadhis, Non-stick Pan, Zinc Rich Foods, Diabetic Dals & Kadhis, Calcium Dals & Kadhis] | 4Makes 4 servings | Gujarati | suva masoor dal recipe | zero oil shepu dal | healthy masoor suva dal | with 30 amazing images. Dal is the ideal comfort food. It satiates and soothes, while also giving you ample nutrition. The suva masoor dal is a veritable treat for such dal lovers. Learn how to make suva masoor dal recipe | zero oil shepu dal | healthy masoor suva dal | The unique combination of dill with masoor dal gives this recipe a distinct flavour, which is boosted by the addition of garlic, green chillies, onions and a tempering of cumin seeds. The earthy taste of suva masoor dal together with sweet-tasting suva makes this a real delicacy. The best part is that the variation of zero oil shepu dal recipe does not use any oil, so you can enjoy it without worrying about excess calories.At the same time, you get a good dose of protein, vitamin A, iron, folic acid and zinc. Tips to make suva masoor dal recipe : 1. You can also use moong dal to make this dal. 2. You can increase the proportion of dill leaves according to your taste. 3. If you don’t like chopped chillies you can use green chilli paste to make this dal. Enjoy suva masoor dal recipe | zero oil shepu dal | healthy masoor suva dal | with detailed step by step images. | [To make suva masoor dal, clean, wash and soak the masoor dal for about 15 minutes. Drain well and keep aside., Combine the masoor dal, turmeric powder and 1 cup of water in a pressure cooker, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid. Remove, whisk the dal well and keep aside., Heat the oil deep non-stick pan on a medium flame and when hot, add the cumin seeds., When the seeds crackle, add the curry leaves, garlic, green chillies and onions and sauté on a medium flame for 1 minute., Add the cooked dal, dill leaves, salt and 1½ cups of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Serve the suva masoor dal hot.] | [Energy, 94 cal, Protein, 5 g, Carbohydrates, 12.4 g, Fiber, 2.1 g, Fat, 2.7 g, Cholesterol, 0 mg, Sodium, 2.7 mg] | suva-masoor-dal-zero-oil-healthy-dal-22176r |
| rcp22371 | Suva Moong Dal | Dinner | NA | [yellow moong dal (split yellow gram), turmeric powder (haldi), salt, oil, cumin seeds (jeera), curry leaves (kadi patta), chopped garlic (lehsun), chopped green chillies, chopped onions, chopped dill leaves] | 10 mins | 18 mins | [Popular Dals from all over India, Pressure Cooker, Non-stick Pan, Low Carb Diet, Acidity Dals & Kadhis, Low Carb Indian Lunch, Low Carb Dinner] | 4Makes 4 servings | Indian | Suva Moong Dal is a tasty and healthy treat, with the pleasant taste of cooked moong dal and the herby taste of dill, perked up with a simple tempering of cumin and onions. Dill being alkaline in nature, this dal is a "go for it" dish for those who complain about acidity. Onions too are very effective against acidity, and this satiating dal is only mildly spiced, so you can enjoy it comfortably without harming your tummy. Also do try other stomach-friendly dals like Hariyali Dal and Mixed Dal . | [Clean, wash and soak the moong dal in enough water for about 30 minutes. Drain., Add the turmeric powder, salt and 1½ cups of water in a pressure cooker and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Whisk well to mash the dal and keep aside., Heat oil in a deep non-stick pan and add the cumin seeds., When the seeds crackle, add the curry leaves, garlic, green chillies and onions and sauté on a medium flame for 1 to 2 minutes., Add the cooked dal, dill leaves, little salt and ¾ cup of water, mix well and cook on a medium flame for 2 to 3 minutes., Serve hot.] | [Energy, 89 cal, Protein, 4.8 g, Carbohydrates, 12.4 g, Fiber, 1.6 g, Fat, 2.2 g, Cholesterol, 0 mg, Sodium, 5.5 mg] | suva-moong-dal-22371r |
| rcp4783 | Suva Moong Dal ( Dals) | NA | Veg | [yellow moong dal (split yellow gram), turmeric powder (haldi), salt, oil, cumin seeds (jeera), curry leaves (kadi patta), chopped garlic (lehsun), chopped green chillies, chopped onions, chopped dill leaves] | 10 mins | 22 mins | [Indian Pressure Cooker, Pressure Cooker Vegetables, Pregnancy, Pregnancy Dals and Vegetables] | 8Makes 8 servings | Indian | Relish a delightfully new flavor by throwing in a fistful of dill leaves into pressure cooked moong dal. A tadka with spices and onions complement the dal-dill leaf flavors and make your mealtime zara hatke! | [Clean, wash and soak the dal in water for about 30 minutes. Drain., Add the turmeric powder, salt and 3 cups of water in a pressure cooker and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Whisk well to mash the dal and keep aside., Heat oil in a deep pan and add the cumin seeds., When the seeds crackle, add the curry leaves, garlic, green chillies, onions and sauté on a medium flame for 1 to 2 minutes., Add the cooked dal, dill leaves, little salt and 1½ cups of water, mix well and cook on a medium flame for 4 to 5 minutes., Serve hot.] | [Energy, 87 cal, Protein, 4.8 g, Carbohydrates, 12.3 g, Fiber, 1.6 g, Fat, 2.1 g, Cholesterol, 0 mg, Sodium, 5.5 mg] | suva-moong-dal---dals-4783r |
| rcp39685 | Suva Moong Dal Sabzi | Lunch | Veg | [chopped dill leaves, yellow moong dal (split yellow gram), coconut oil oil, cumin seeds (jeera), asafoetida (hing), turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, chilli powder, salt] | 5 mins | 11 mins | [Non Stick Kadai Veg, Indian Cancer Patients, Iron Rich Sabzis | Iron Rich Dals |, Healthy Sabzis with Leafy Vegetables, Acidity Subzis, Cancer Subzis, Cancer Lunch] | 4Makes 4 servings | Indian | suva moong dal sabzi recipe | healthy shepu yellow moong dal sabzi | sukha dill moong dal sabzi | with 30 amazing images. suva moong dal sabzi is a healthy Indian dry sabzi. Learn to make shepu yellow moong dal sabzi. Iron-rich suva and protein and zinc rich moong dal are a perfect combo for building haemoglobin in the body, and therefore a must-have suva moong dal sabzi for the whole family. Moreover, suva moong dal sabzi is something you can make often because it is easy, and requires minimum time for preparation and cooking. We suggest you use coconut oil in cooking suva moong dal sabzi as this will lead you to a healthier life. Say no to processed seed oils. Serve healthy shepu yellow moong dal sabzi with kadhi and chapati, for a wholesome and nourishing meal. Enjoy suva moong dal sabzi recipe | healthy shepu yellow moong dal sabzi | sukha dill moong dal sabzi | with step by step photos. | [To make suva moong dal sabzi, heat the oil in a non-stick kadhai and add the cumin seeds., When the seeds crackle, add the asafoetida and sauté on a medium flame for few seconds., Add the yellow moong dal, turmeric powder, coriander-cumin seeds powder, chilli powder, salt and 1 cup of water and mix well. Cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally., Remove from the flame, add the dill leaves and mix well., Serve suva moong dal sabzi hot.] | [Energy, 155 cal, Protein, 9.3 g, Carbohydrates, 22.8 g, Fiber, 3.1 g, Fat, 3 g, Cholesterol, 0 mg, Sodium, 10.3 mg] | suva-moong-dal-sabzi-39685r |
| rcp42634 | Suva Palak Methi Subzi | NA | Veg | [chopped dill leaves, chopped spinach (palak), chopped fenugreek (methi), oil, cumin seeds (jeera), mustard seeds ( rai / sarson), asafoetida (hing), chana dal (split bengal gram), ginger (adrak) paste, garlic (lehsun) paste, green chilli paste, chopped tomatoes, turmeric powder (haldi), coriander (dhania) powder, salt] | 15 mins | 21 mins | [Healthy Indian Recipes, Leafy Vegetable Sabzis, Indian Party, Diabetic recipes, PCOS, Diabetic Sabzis, Healthy Sabzis with Leafy Vegetables] | 3Makes 3 servings | Indian | Do those awesome greens tempt you in the market? Go ahead and pick all of them, and pump them into a delicious dish like this to top up on nutrients like iron, folic acid and antioxidants. This awesome Suva Palak Methi Subzi brings together three different greens with common masalas to yield a fabulous subzi. Chana dal gives more nutrients, as well as volume and a nice mouth-feel to this yummy dish, which pairs beautifully with hot phulkas. Try your hand at making more such delicious and healthy dishes like Cabbage Masala or Sprouted Kabuli Chana and Palak. | [Combine the chana dal with enough hot water and soak for 2 hours. Drain and keep aside., Heat the oil in a deep non-stick pan, add the cumin seeds, mustard seeds and asafoetida and sauté on a medium flame for 30 seconds., Add the dill leaves, spinach and fenugreek and mix well. Cover with a lid and cook on a medium flame for 4 minutes, while stirring occasionally., Add the chana dal, ginger paste, garlic paste, green chilli paste and ¾ cup of water and mix well. Cover with a lid and cook on a medium flame for 12 minutes, while stirring occasionally., Add the tomatoes, turmeric powder, coriander powder and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Serve immediately.] | [Energy, 115 cal, Protein, 5.2 g, Carbohydrates, 13 g, Fiber, 5 g, Fat, 4.7 g, Cholesterol, 0 mg, Sodium, 49.4 mg] | suva-palak-methi-subzi-42634r |
| rcp35064 | Suva Paneer Dip ( Calcium Rich Recipe ) | NA | NA | [chopped dill leaves, low fat milk, low fat curds (dahi), salt, chopped green chillies, low fat milk, baked chips whole wheat breadsticks] | 5 mins | 7 mins | [Indian Dips / Sauces, Indian Party, Diabetic Accompaniments, Healthy Quick Snack Ideas] | Makes 0.50 cup (7 tbsp ) | Indian | Opt for this low-fat, high-calcium dip to accompany your snacks, to make the most of the nutrients while being nice to your waistline! The Suva Paneer Dip is also easy and quick to prepare. Curd and paneer are mixed well and dill leaves are added for a nice herby flavour. This aromatic dip tastes splendid with baked chips or whole wheat breadsticks. | [Combine the curds and salt in a bowl, mix well and keep aside., Put the milk to boil in a deep non–stick pan., When it starts boiling, add the salted curds, dill leaves and green chillies and mix well., Remove from the flame and stir gently till the milk curdles. This would take approximately 2 to 3 minutes., Strain it using a strainer, discard the whey and keep the suva-paneer mixture aside to cool slightly., Add 2 tbsp of milk to the suva-paneer mixture and blend in a mixer till smooth., Referigerate for at least an hour., Serve chilled with baked chips or whole wheat breadsticks., At step 4, if the milk does not curdle, then cook the mixture again for a minute., The whey remaining behind at step 5 can be used to make dal, soups or knead the chapatti dough.] | [Energy, 32 cal, Protein, 3.2 g, Carbohydrates, 4.5 g, Fiber, 0 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 45.3 mg] | suva-paneer-dip--calcium-rich-recipe--35064r |
| rcp22621 | Suva Rice | NA | NA | [oil, chopped onions, finely chopped green chillies, chopped dill (shepu / suva bhaji) leaves, salt, cooked rice] | | | [] | 4Makes 4 servings | NA | Suva lends its fresh taste to this rice. | [Heat the oil in a kadhai, add the onions and green chillies and sauté till the onions turn translucent., Add the dill leaves and salt and sauté for 3 to 4 minutes while stirring continuously., Add the rice and toss gently and cook for a few more minutes., Serve hot.] | [Energy, 174 cal, Protein, 2.2 g, Carbohydrates, 23.9 g, Fiber, 1.3 g, Fat, 7.7 g, Cholesterol, 0 mg, Sodium, 2.6 mg] | suva-rice-22621r |
| rcp3558 | Swadisht Vegetable Cutlet | Snacks | Veg | [grated carrot, grated bottle gourd (doodhi / lauki), chopped onions, ragi (nachni / red millet) flour, besan (bengal gram flour), ginger-green chilli paste, chopped coriander (dhania), chilli powder, chaat masala, lemon juice, salt, oil, mint and coriander chutney] | 10 mins | 10 mins | [Punjabi Swadisht Nashta, Evening Tea Snacks, Indian Cutlets, Veg Cutlets, Indian Tawa, Indian Party, High Tea Party, Barbeque Party Indian Recipes] | 12Makes 12 cutlets | Punjabi | Cutlets with a teaspoon of oil? Well, here you go. You will fall head-over-heels in love with the amazing flavour and perfect texture of this Swadisht Vegetable Cutlet. Made with an assortment of veggies like carrots and bottle gourd, this nutrient rich snack is quite satiating. In this innovative recipe, ragi flour is used to bind the veggies and flavour enhancers rather than starchy potato, raw bananas or cornflour. So, you not only get vitamin A from carrot, you also get calcium from ragi. Relish this guilt-free snack with peppy Mint and Coriander Chutney. | [Combine all the ingredients in a deep bowl and mix well., Divide the mixture into 12 equal portions and roll each portion into a 50 mm. (2”) flat oval., Grease a non-stick tava (griddle) using ¼ tsp of oil and cook all the cutlets on a slow flame, using the remaining ¾ tsp of oil, till they turn golden brown in colour from both the sides., Serve immediately with mint and coriander chutney.] | [Energy, 44 cal, Protein, 1.3 g, Carbohydrates, 8 g, Fiber, 1.7 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 6.4 mg] | swadisht-vegetable-cutlet-3558r |
| rcp1330 | Sweet Lime and Kiwi Juice | BreakFast | NA | [sweet lime (mosambi) segments, kiwi cubes, salt, garden cress seeds (halim), ice-cubes] | 25 mins | 0 mins | [Indian Mocktails, Low Cal Beverages, High Blood Pressure, Vitamin C Rich Indian recipes, Fresh Juices, Healthy Indian Fruit Juices, Lower Blood Pressure Breakfast] | 3Makes 3 glasses | Indian | The intelligent combination of sweet and sour fruits makes a great drink without the need for sugar! We have also added a dash of soaked garden cress seeds to the Sweet Lime and Kiwi Juice for that extra iron boost. The iron content of the seeds gets absorbed very well thanks to the vitamin C contributed by the fruits. Just make sure you use ripe kiwi to ensure the best flavour. | [Combine the garden cress seeds and 1 tbsp of water in a small bowl, mix well and cover and keep aside to soak for 20 minutes., Divide the soaked garden cress seeds into 3 equal portions and keep aside., Combine the sweet lime, kiwi, salt, pepper and 1 cup of chilled water in a mixer and blend till smooth and frothy., Pour equal quantities of the juice into 3 individual glasses and top with 1 portion of soaked garden cress seeds in each glass., Serve immediately.] | [Energy, 67 cal, Protein, 1.5 g, Carbohydrates, 14.1 g, Fiber, 3.6 g, Fat, 0.8 g, Cholesterol, 0 mg, Sodium, 1.1 mg] | sweet--lime-and-kiwi-juice-1330r |
| rcp438 | Sweet and Sour Dip | NA | Veg | [chopped jaggery (gur), tamarind (imli), chilli powder, salt] | 5 mins | 8 mins | [Jain International, Thai Veg Dips, Quick Indian Dips, Gravies & Sauces] | Makes 0.50 cup (7 tbsp ) | Jain | A Thai dip that partly resembles the meetha chutney so commonly used in the preparation of chaat in India. The sweetness of jaggery and the sour flavour of imli combine well, resulting in a delectable Sweet and Sour Dip that goes very well with nachos, papdi and other crispies. | [Combine the tamarind and 1 cup of water in a bowl, mix well using your finger tips for 2 minutes and strain using a strainer. Discard the tamarind and retain the tamarind water., Combine all the ingredients, including the tamarind water, in a broad non-stick pan, mix well and cook on a medium flame for 7 to 8 minutes, while stirring occasionally., Cool completely and use as required.] | [Energy, 41 cal, Protein, 0 g, Carbohydrates, 10.2 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | sweet-and-sour-dip-438r |
| rcp32694 | Sweet and Sour Dip ( Kebabs and Tikkis Recipes) | NA | Veg | [tamarind (imli) pulp, jaggery (gur), chilli powder, honey, water, salt] | 10 mins | 15 mins | [Thai Veg Dips, Indian Dips / Sauces, No Cooking Veg Indian, Quick Indian Dips, Gravies & Sauces, Kitty Party Quick] | 7Makes 7 tbsp | Indian | Combine this sweet and tangy dip with any deep-fried thai starter for a captivating combo! | [Combine all the ingredients except the honey and salt,in a pan and simmer till the sauce reduces to half., Cool and add the honey and salt. Mix well.] | [Energy, 129 cal, Protein, 0.3 g, Carbohydrates, 32.4 g, Fiber, 0 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 389.3 mg] | sweet-and-sour-dip--kebabs-and-tikkis-recipes-32694r |
| rcp312 | Sweet and Sour Ginger, Chinese Accompaniment | NA | NA | [chopped ginger (adrak), powdered sugar, vinegar, lemon juice, salt] | 5 mins | 4 mins | [Chinese Accompaniments, Indian Dips / Sauces, Chinese Party, Non-stick Pan] | 1Makes 0.5 to 1 cup | Indian | Sweet and Sour Ginger is a tongue-tickling accompaniment, served with Chinese dishes. It has a very exciting flavour, with the zing of ginger, the tang of lemon and the sizzle of vinegar. A dash of sugar helps to highlight all the other flavours in this easy-to-make accompaniment, making it a multi-flavoured treat for your taste buds. | [Combine the sugar, vinegar, lemon juice and salt with ½ cup of water in a sauce pan, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the ginger, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Cool completely and store refrigerated in an air-tight glass container and use as required.] | [Energy, 65 cal, Protein, 0.3 g, Carbohydrates, 15.3 g, Fiber, 0.5 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 1550.9 mg] | sweet-and-sour-ginger-chinese-accompaniment-312r |
| rcp42155 | Sweet and Sour Raw Papaya Pickle | NA | NA | [chopped raw papaya, turmeric powder (haldi), oil, mustard seeds ( rai / sarson), chopped garlic (lehsun), chopped ginger (adrak), chopped green chillies, fenugreek (methi) seeds, asafoetida (hing), kashmiri red chilli powder, curry leaves (kadi patta), tamarind (imli) pulp, salt, chopped jaggery (gur), vinegar] | 15 mins | 28 mins | [Pickles / Achar, Spicy Achar, Indian Party, Non-stick Pan] | 1Makes 0.75 cup (11 tbsp ) | Indian | Raw papaya, quite contrary to the ripe ones, is quite crisp and has a unique taste, which lends itself well to salads, subzis and pickles. Here, we have made a Sweet and Sour Raw Papaya Pickle by perking up the chopped and cooked raw papayas with a multitude of ingredients, including spices, tamarind and jaggery. This chatpata pickle is sweet, sour and spicy, perfect to have with any paratha, or with a bowl of hot rice and dal. This will stay good in the refrigerator for up to a month. So, you can keep some handy and relish with any meal. You can also try other pickles like the Quick Carrot and Capsicum Pickle or Spicy Lemon Pickle . | [Combine the papaya, ¼ tsp of turmeric, salt in enough water and cook on a medium flame for 15 minutes, while stirring occasionally., Drain well using a strainer., Heat the oil in abroad non-stick pan, add the mustard seeds and sauté on a medium flame for few seconds., Add the garlic, ginger, green chillies, fenugreek seeds and asafoetida and sauté on a medium flame for 3 to 4 minutes., Add the remaining ¼ tsp of turmeric, kashmiri red chilli powder and curry leaves and sauté on a medium flame for 1 minute., Add the cooked papaya, tamarind pulp and salt, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Add the jaggery and vinegar, mix well and cook on a medium flame for 2 minutes., Cool completely, serve or store it in an air-tight container and refrigerate till use.] | [Energy, 52 cal, Protein, 0.3 g, Carbohydrates, 6.9 g, Fiber, 0 g, Fat, 2.8 g, Cholesterol, 0 mg, Sodium, 1.4 mg] | sweet-and-sour-raw-papaya-pickle-42155r |
| rcp3011 | Sweet and Sour Tomato Chutney | NA | NA | [chopped tomatoes, oil, bayleaf (tejpatta), dry red chillies (pandi), mustard seeds ( rai / sarson), chopped onions, chopped garlic (lehsun), sugar, vinegar, chilli powder, lemon juice, salt] | 10 mins | 16 mins | [Punjabi Raita | Punjabi Chutney | Achar, Pickles / Achar, Sugar Based Pickles, Indian Party, Non-stick Pan] | Makes 0.5 cup (7 tbsp ) | Punjabi | This zesty chutney is beaming with the balanced notes of effective but common spices like red chillies and mustard. Tomatoes team up well with onions and garlic to give a nice taste and pulpy mouth-feel. The sweetness imparted by sugar is obvious in this unique chutney, but restrained enough to accentuate the tangy and spicy flavours. Vinegar acts as a preservative and extends the shelf-life of the Sweet and Sour Tomato Chutney, while a squeeze of lemon imparts an invigorating sourness to it. You can also try making other chutneys like Khajur Imli Ki Chutney or Malgapodi and Tomato Coconut Chutney | [Heat the oil in a deep non-stick pan, add the bayleaf, dried red chillies and mustard seeds and sauté on a medium flame for 1 minute., Add the onion and garlic and saute on a medium flame for 1 minute., Add the tomatoes, mix well and cover with a lid and cook on a medium flame for 7 minutes, while stirring occasionally., Add the sugar, vinegar, chilly powder, lemon juice and salt, mix well and cook on a medium flame for 7 minutes, while stirring occasionally., Store in an air-tight container in the refrigerator. Use as required.] | [Energy, 103 cal, Protein, 0.4 g, Carbohydrates, 15.3 g, Fiber, 0.7 g, Fat, 4.4 g, Cholesterol, 0 mg, Sodium, 4.5 mg] | sweet-and-sour-tomato-chutney-3011r |
| rcp1883 | Sweet and Sour Tomato Relish | NA | NA | [tomatoes, sugar, carrot, garlic (lehsun) cloves, peppercorns (kalimirch), nigella seeds (kalonji), chilli powder, vinegar, salt] | | | [Children's Day, Indian Birthday Party, Kids After School] | 1Makes 1 cup | Indian | Tangy tomato pulp spiked up with a fiery combo of spices and balanced with the right amount of sugar, the sweet and sour tomato relish is a wonderful accompaniment for rotis and parathas. It can be served as a tasteful and nutritious dip for the crunchy, munchy finger foods that your kids are sure to indulge in often! | [Cut the tomatoes into two halves, remove the seeds and strain the juice., Roughly chop the tomato pulp. Separately keep aside the tomato pulp and tomato juice., In a heavy bottomed pan, add the tomato juice and sugar. Cook on a slow flame till the sugar dissolves., Add the tomato pulp, carrot, garlic and peppercorns and cook on a slow flame for about 20 to 25 minutes., Remove from the fire, add the kalonji, chilli powder, vinegar and salt., Allow to cool and store in a refrigerator., Serve with chapatis or parathas.] | [Energy, 621 cal, Protein, 2.4 g, Carbohydrates, 150.8 g, Fiber, 5.3 g, Fat, 0.5 g, Cholesterol, 0 mg, Vitamin A, 1371.6 mcg, Vitamin B1, 0.3 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.1 mg, Vitamin C, 65.6 mg, Folic Acid, 76.2 mcg, Calcium, 137.6 mg, Iron, 1.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 40.9 mg, Potassium, 380.6 mg, Zinc, 0.1 mg] | sweet-and-sour-tomato-relish-1883r |
| rcp22772 | Sweet and Sour Vegetable ( Chinese Recipes) | Dinner | Veg | [oil, onion cubes, red yellow green, cauliflower florets broccoli, parboiled carrot roundels, cabbage cubes, salt, tomato ketchup, vinegar, cornflour, water] | 15 mins | 7 mins | [Chinese Vegetable, Dinner, Stir-fry, Chinese Party, Kadai Veg, Non Stick Kadai Veg, Indian style Chinese dinner] | 4Makes 4 servings | Indian | If you believe every dish needs the proper accompaniment to highlight its flavour, then the sweet and sour vegetable is just what you need to enjoy Chinese fried rice to the hilt! walk into a Chinese food court and you will find this item on most tables. This popular vegetable dish can be easily prepared at home with tomato ketchup for the sweet-sour effect. Once you ready all the vegetables, sweet and sour vegetable will take just minutes to put together. | [Heat the oil in a wok over a high flame and add the onions and capsicum and sauté on a medium flame for 1 to 2 minutes., Add the cauliflower, carrots and cabbage, mix well and cook on a high flame for 2 minutes, while stirring occasionally., Add the prepared sauce and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Serve hot.] | [Energy, 149 cal, Protein, 5.2 g, Carbohydrates, 18.3 g, Fiber, 2.1 g, Fat, 7.7 g, Cholesterol, 0 mg, Sodium, 352.2 mg] | sweet-and-sour-vegetable---chinese-recipes-22772r |
| rcp2452 | Sweet and Sour Vegetable Stew | NA | NA | [chopped onions, chopped french beans, chopped carrots, cauliflower florets, chopped potatoes, green peas, chopped tomatoes, cornflour, oil, cloves (laung / lavang), cinnamon (dalchini), chilli powder, tomato ketchup, salt, chopped canned pineapple] | 20 mins | 15 mins | [Sabzis with Gravies, Indian Party, Western Party, Non-stick Pan] | 4Makes 4 servings | Indian | Here is a dashing vegetable stew that will make any meal seem super exciting! An assortment of colourful and juicy veggies like beans, carrots, cauliflower and beans is cooked with whole spices and tomato ketchup to make a tangy and aromatic stew. The highlight of this recipe, however, is the addition of pineapple! When you bite into the sweet, tangy and juicy tidbits of pineapple along with the other veggies, it helps to highlight the tangy and spicy notes better, and also gives your taste buds a refreshing jolt! Enjoy the Sweet and Sour Vegetable Stew with rotis , dosas , appam or rice . | [Combine the cornflour and ¼ cup of water in a small bowl, mix well and keep aside., Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 4 minutes., Add the cloves and cinnamon and sauté on a medium flame for 30 seconds., Add all the vegetables, mix well and cook on a medium flame for 4 minutes, while stirring occasionally., Add the chilli powder, tomato ketchup and salt along with 2 cups of water, mix well and cook on a medium flame for 7 minutes, while stirring occasionally., Add the cornflour-water mixture and pineapple, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Serve immediately.] | [Energy, 167 cal, Protein, 3.9 g, Carbohydrates, 21.4 g, Fiber, 3.8 g, Fat, 7.8 g, Cholesterol, 0 mg, Vitamin A, 308.6 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1 mg, Vitamin C, 23.1 mg, Folic Acid, 29.2 mcg, Calcium, 47 mg, Iron, 1.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 92.5 mg, Potassium, 198.6 mg, Zinc, 0.4 mg] | sweet-and-sour-vegetable-stew-2452r |
| rcp684 | Sweet and Sour Vegetable Stew, Microwave Recipe | NA | Veg | [chopped french beans, chopped carrot, chopped cauliflower, chopped potatoes, green peas, ghee, sliced onions, cloves (laung / lavang), cinnamon (dalchini), chopped tomatoes, chopped apples, chopped canned pineapple, cornflour, tomato ketchup, chilli powder, salt] | 20 mins | 15 mins | [Stir-fry, Microwave, Microwave, Kadai Veg, Non Stick Kadai Veg] | 6Makes 6 servings | NA | An amazing array of veggies is cooked with whole spices, onions and tomatoes to get a tasty vegetable stew. Some apple and pineapple cubes are thrown into the stew to get a sweet and tangy touch, while a mixture of cornflour and water is used along with tomato ketchup to thicken the Sweet and Sour Vegetable Stew into a luscious consistency. This stew is cooked in the microwave oven, to make it easy and convenient, and also to retain the full flavour and colour of the veggies. You can also try other microwave recipes like Mushroom Mutter Makhani and Mixed Vegetables in Coconu -Gravy, which are equally appealing. | [Combine the cornflour and ¼ cup of water in small bowl and mix well. Keep aside., Combine the french beans, carrot, cauliflower, potatoes, green peas and ½ cup of water in a shallow microwave safe dish and microwave on high for 10 minutes. Keep aside., Put the ghee in a microwave safe bowl and microwave on high for 30 seconds. Add the onions, cloves and cinnamon and microwave on high for 2 minutes., Add the cooked vegetables and microwave on high for 1 minute., Add the tomatoes, apples and pineapple, cornflour-water mixture, tomato ketchup, chilli powder and salt, mix well and microwave on high for 5 minutes, while stirring twice in between., Serve hot.] | [Energy, 104 cal, Protein, 2.2 g, Carbohydrates, 13.5 g, Fiber, 3.6 g, Fat, 4.6 g, Cholesterol, 0 mg, Vitamin A, 222.6 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.7 mg, Vitamin C, 26.8 mg, Folic Acid, 19.8 mcg, Calcium, 35.8 mg, Iron, 1.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 24.2 mg, Potassium, 136 mg, Zinc, 0.3 mg] | sweet-and-sour-vegetable-stew-microwave-recipe-684r |
| rcp3396 | Sweet and Spicy Vegetable Pickle | NA | NA | [carrot cubes, cauliflower florets, radish (mooli), cubed, grated raw mango, fennel seeds (saunf) powder, turmeric powder (haldi), coriander (dhania) powder, fenugreek seeds (methi) powder, nigella seeds (kalonji), asafoetida (hing), chilli powder, grated jaggery (gur), mustard oil, salt] | 5 mins. | 5 mins. | [Punjabi Raita | Punjabi Chutney | Achar, Pickles / Achar] | 2Makes 1 1/2 cups. (21 tbsp ) | Punjabi | An instant version of the popular North Indian mixed vegetable pickle. This pickle is often served as a side dish. A delectable combination of fresh winter vegetables, raw mangoes and an enticing blend of spices and seasonings, sweetened with jaggery. This pickle can be stored refrigerated for upto one week. Serve this recipe with hot phudina naans. | [Blanch the carrots, cauliflower and radish in salted water., Drain and place the blanched vegetables on an absorbent cloth and pat them dry., Heat the oil in a pan and add all the ingredients to it, stirring continuously., Cook till the jaggery has dissolved., Cool and serve immediately or store in a sterilised glass jar and refrigerated for upto 1 week.] | [Energy, 30 cal, Protein, 0.1 g, Carbohydrates, 2.1 g, Fiber, 0.2 g, Fat, 2.4 g, Cholesterol, 0 mg, Sodium, 260.7 mg] | sweet-and-spicy-vegetable-pickle-3396r |
| rcp41473 | Sweet Banana Dumplings, Banana Gulgule | Snacks | NA | [mashed banana, whole wheat flour (gehun ka atta), powdered sugar, cardamom (elaichi) powder, baking soda, salt, oil] | 5 mins | 20 mins | [Maharashtrian Sweet Dishes, Quick breakfast, Indian Snacks for Entertaining, Sweet Snacks, Evening Tea Snacks, Karwa Chauth, Diwali] | 4Makes 4 servings | Maharashtrian | sweet banana dumplings recipe | banana gulgule | Indian fried banana dumplings | atte aur kele ke gulgule | with 18 amazing images. sweet banana dumplings recipe | banana gulgule | Indian fried banana dumplings | atte aur kele ke gulgule is an instant snack which is sure to surprise your guests not just with its flawless sweet taste, but also soft texture. Learn how to make banana gulgule. Banana is a universal fruit which is loved by most of us. It is most often used to whip up a milkshake or to make porridge, salad, cake or muffins. Surprisingly you can also make dainty dumplings which are termed as banana gulgule. These scrumptious dumplings are made by deep-frying a batter of whole wheat flour and mashed bananas, perked up with cardamom powder. A dash of baking soda makes the atte aur kele ke gulgule puff up beautifully when fried, and also gives them a nice texture that is both crisp and soft. These Indian fried banana dumplings can be served without any accompaniment. They make an amusing and contrasting addition to an assorted pakoda platter which typically has a variety of spicy and chatpata flavours. You can also try other recipes with banana like the Banana Walnut Pancake and the Banana Uttapa. Tips to make sweet banana dumplings. 1. We suggest you to serve the dumplings immediately, they tend to lose their shape as they cool down. 2. Baking soda makes the dumplings fluff up beautifully when fried. 3. We recommend you to use nice riped banana for the better taste but make sure that the bananas are not over riped. 4. It is very important to fry the gulgulas slowly on medium flame till they are nice and brown. Enjoy sweet banana dumplings recipe | banana gulgule | Indian fried banana dumplings | atte aur kele ke gulgule | with step by step photos. | [To make sweet banana dumplings, combine all the ingredients and ¾ cup of water in a deep bowl and mix very well using a whisk., Drop spoonfuls of the mixture into hot oil in a deep non-stick pan and deep-fry a few at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve the sweet banana dumplings immediately.] | [Energy, 333 cal, Protein, 4.3 g, Carbohydrates, 44.7 g, Fiber, 4.6 g, Fat, 15.7 g, Cholesterol, 0 mg, Sodium, 18.9 mg] | sweet-banana-dumplings-banana-gulgule-41473r |
| rcp1844 | Sweet Buns | Snacks | NA | [tutti frutti, milk, instant dry yeast, sugar, oil, butter, plain flour (maida), baking powder, powdered sugar, salt, milk, butter] | 5 mins | 0 mins | [Evening Tea Snacks, Baked, Indian Birthday Party, High Tea Party, Oven, Kids Tiffin Box, Sweet Recipes for Kids] | 6Makes 6 sweet buns | Indian | Age no bar, place no bar, Sweet Buns are one of the first things you think of buying as soon as you enter a bakery. In fact, whenever you smell anything baking, this is the first thing that comes to mind. These Sweet Buns, dotted with tutti-frutti, are sure to steal your heart with their soft texture and milky flavour. Enjoy warm buns with a cup of tea , or serve to your kids as an after-school treat . | [Combine the warm milk, yeast, sugar and 1 tbsp of warm water in a bowl, mix well and cover with a lid and keep aside for 10 minutes., Combine the oil and butter in a bowl, mix well and keep aside., Combine the plain flour, baking powder, powdered sugar and salt in a deep bowl and mix well., Add the yeast mixture., Knead into a soft dough using approx. 1/2 cup of water., Add the oil-butter mixture and knead again for 5 to 8 minutes., Cover with a damp muslin cloth and keep in a warm place for 1 hour., Inflate the dough, add the tutti frutti and knead very well., Divide the dough into 6 equal portions and roll each portion into a ball and place it on the greased baking tray., Cover them with a damp muslin cloth and keep in a warm place for 30 minutes or till they rise well., Bake them in a pre-heated oven at 200°c(400°f) for 20 minutes., Brush them with melted butter and serve warm.] | [Energy, 163 cal, Protein, 3.1 g, Carbohydrates, 29.1 g, Fiber, 0.1 g, Fat, 3.7 g, Cholesterol, 0 mg, Vitamin A, 65.4 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.7 mg, Vitamin C, 0 mg, Folic Acid, 0.1 mcg, Calcium, 11.6 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 11.3 mg, Potassium, 38.3 mg, Zinc, 0.2 mg] | sweet-buns-1844r |
| rcp395 | Sweet Chutney, Quick Sweet Chutney | NA | NA | [deseeded dates (khajur), tamarind (imli), chilli powder, cumin seeds (jeera) powder, black salt (sanchal), salt] | 10 mins | 5 mins | [different kinds of Indian chutney, Mixer, Quick Chutneys] | 2Makes 1.5 cups (21 tbsp ) | Indian | The moment one thinks of chaat or any North Indian snack for that matter, Sweet Chutney immediately comes to mind. While it is one of the key ingredients in the preparation of chaat recipes, it doubles up as a tongue-tickling accompaniment for any snack like samosa or tikki. The combination of dates and tamarind with a dash of spices gives the Sweet Chutney a sweet and tangy flavour, which is absolutely fabulous. You might also want to try out other accompaniments like the Mint Chutney and Mysore Chutney. See detailed step by step photos of Sweet Chutney recipe below. | [To make sweet chutney, combine the dates, tamarind and 2 cups of hot water in a deep bowl and allow them to soak for 1 hour., Blend them in a mixer to a smooth paste along with the water., Sieve it using a sieve and a spoon., Transfer it to a deep pan, add the chilli powder, cumin seeds powder, black salt and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Cool completely., Store the sweet chutney in an air-tight container and use as required.] | [Energy, 10 cal, Protein, 0.1 g, Carbohydrates, 2.4 g, Fiber, 0.5 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | sweet-chutney-quick-sweet-chutney-395r |
| rcp33071 | Sweet Corn and Asparagus Soup | NA | NA | [crushed sweet corn kernels (makai ke dane), chopped asparagus, butter, chopped green chillies, salt freshly ground black pepper (kalimirch)] | 10 mins | 6 mins | [Chinese Soups, Thick / Creamy Indian Soups, Chinese Party, Non-stick Pan] | 6Makes 6 servings | Indian | Asparagus has a mild flavour and pleasant crunch, which make it a perfect addition to soups . Although it is technically a spring crop, asparagus is now available in supermarkets throughout the year, and so is sweet corn. So, you can enjoy this Sweet Corn and Asparagus Soup any time you wish. With their complementary flavours and textures, sweet corn and asparagus help each other, not relying on a large spread of other ingredients to flavour the soup. Just some green chillies and a dash of pepper suffice to enhance the spice levels of this delectable soup! A bowlful of Sweet Corn and Asparagus Soup followed by Fried Wontons and Triple Schezuan Rice make a hearty mini Chinese meal. | [Heat the butter in a deep non-stick pan, add the corn, asparagus and sauté on a medium flame for 2 minutes., Add the green chillies, 2½ cups of water, salt and pepper, mix well and cook on a medium flame for 4 minutes, while stirring occasionally., Serve hot.] | [Energy, 45 cal, Protein, 1.5 g, Carbohydrates, 10.3 g, Fiber, 1.1 g, Fat, 0.4 g, Cholesterol, 0 mg, Vitamin A, 24.1 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 1.5 mg, Folic Acid, 11.8 mcg, Calcium, 2 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 6.6 mg, Potassium, 75.6 mg, Zinc, 0.2 mg] | sweet-corn-and-asparagus-soup-33071r |
| rcp8619 | Sweet Corn and Asparagus Soup ( Jain Recipe) | NA | NA | [crushed sweet corn kernels (makai ke dane), chopped asparagus, butter, chopped green chillies, salt freshly ground black pepper (kalimirch)] | 10 mins | 6 mins | [Jain Soups, Jain International, Thick / Creamy Indian Soups] | 4Makes 4 servings | Jain | Who needs onions or potatoes to make a delicious soup! Sweet corn and asparagus are just what you need. The unique flavour of asparagus shoots and the pleasant sweetness of juicy corn complement each other perfectly, resulting in a delicious soup, which requires nothing more than a dash of pepper and green chillies to spike up the spice levels. Easy, quick and aesthetically flavoured, this Jain -friendly soup is just perfect to warm your soul. | [Heat the butter in a deep non-stick pan, add the corn, asparagus and sauté on a medium flame for 2 minutes., Add the green chillies, 2 ½ cups of water, salt and pepper, mix well and cook on a medium flame for 4 minutes, while stirring occasionally., Serve hot.] | [Energy, 67 cal, Protein, 2.3 g, Carbohydrates, 15.4 g, Fiber, 1.6 g, Fat, 0.7 g, Cholesterol, 0 mg, Vitamin A, 36.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.1 mg, Vitamin C, 2.3 mg, Folic Acid, 17.7 mcg, Calcium, 3 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 9.9 mg, Potassium, 113.3 mg, Zinc, 0.3 mg] | sweet-corn-and-asparagus-soup--jain-recipe-8619r |
| rcp5279 | Sweet Corn and Capsicum Chaat | Snacks | NA | [boiled sweet corn kernels (makai ke dane), capsicum cubes, oil, chopped green chillies, chopped ginger (adrak), onion cubes, tomato cubes, paneer (cottage cheese), chaat masala, salt freshly ground black pepper (kalimirch), chopped coriander (dhania)] | 15 mins | 5 mins | [Quick Evening Snacks, Indian Snacks for Entertaining, Chaat, Evening Tea Snacks, Father's Day, Indian Party, High Tea Party] | 4Makes 4 servings | Indian | sweet corn capsicum chaat recipe | paneer corn chaat | sweet corn vegetable paneer chaat | with 30 amazing images. sweet corn and capsicum chaat is succulent, juicy, crunchy, name the texture you like and you will find it in this. Learn how to make sweet corn capsicum chaat recipe | paneer corn chaat | sweet corn vegetable paneer chaat | sweet corn vegetable paneer chaat has a broad spectrum of flavours ranging from the sweetness of corn and the tartness of tomatoes to the mild spiciness of capsicum and the varied accents of chaat masala very refreshing. The best part is that this tasty sweet corn capsicum chaat is also easy and quick to prepare, making it an ideal after-school surprise for your kids, or a prompt answer to your sudden hunger pangs. Tips to make sweet corn capsicum chaat recipe: 1. Make sure you serve this chaat immediately for best flavour. 2. You can also squeeze some lemon juice for extra tanginess and make the chaat chatpata. 3. You can also add any other vegetables or sprouts of your choice. Enjoy sweet corn capsicum chaat recipe | paneer corn chaat | sweet corn vegetable paneer chaat | with detailed step by step images. | [To make sweet corn and capsicum chaat, heat the oil in a broad non-stick pan, add the green chilies and ginger and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 1 minute., Add the capsicum and sauté on a medium flame for 1 minute., Add the corn and tomatoes and sauté on a medium flame for 1 minute., Add the paneer, chaat masala and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Serve the sweet corn and capsicum chaat immediately garnished with coriander.] | [Energy, 120 cal, Protein, 3.3 g, Carbohydrates, 15.2 g, Fiber, 1.6 g, Fat, 5.9 g, Cholesterol, 0 mg, Sodium, 39.4 mg] | sweet-corn-and-capsicum-chaat-5279r |
| rcp22237 | Sweet Corn and Capsicum Soup | NA | NA | [boiled sweet corn kernels (makai ke dane), capsicum, low-fat milk, chopped onions, salt] | 15 mins | 14 mins | [Non-stick Pan, Healthy Heart Indian Soups, Zero Oil Soups] | 4Makes 4 servings | Indian | A typically Mexican Sweet Corn and Capsicum Soup, this has a distinct smoky flavour. Soft, yellow sweet corn tastes great just raw, so it naturally adds great value to this soup too. Roasting capsicum on a direct flame imparts a unique flavour and taste to this soup. So, follow the exact procedure to whip up this scrumptious soup and I assure you a delightful experience. A bowl of Sweet Corn and Capsicum Soup followed by a Burrito and serving of French-Casserole makes a satiating meal. | [Pierce a fork through the capsicum and roast on a slow flame till it turns black in colour from all the sides., Immerse the capsicum in cold water, remove the skin, stem and seeds and finely chop them., Combine the sweet corn and milk in a mixer and blend till smooth. Keep aside., Heat a deep non-stick pan and when hot, add the onions and dry roast on a medium flame for 1 to 2 minutes or till they turn light brown in colour., Add the capsicum and dry roast on a medium flame for 1 more minute., Add the corn-milk mixture, salt and 2 cups of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Serve hot.] | [Energy, 64 cal, Protein, 2.9 g, Carbohydrates, 14.6 g, Fiber, 1.7 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 16.2 mg] | sweet-corn-and-capsicum-soup-22237r |
| rcp1229 | Sweet Corn and Capsicum Soup ( Mexican) | NA | Veg | [boiled sweet corn kernels (makai ke dane), capsicum, oil, milk, butter, chopped onions, cornflour water, salt] | 10 mins | 20 mins | [Mexican Soups, Chunky Indian Soups, Thick / Creamy Indian Soups, Mexican Party, Kadai Veg] | 4Makes 4 servings | Indian | This Mexican soup lures you with the smoky aroma of roasted capsicum! It is packed with the vibrant flavours of sautéed onions and flame-roasted capsicum, which contrast beautifully with the soothing sweet corn base. Make sure you sauté the onions in butter, because that enhances the taste of the Sweet Corn and Capsicum Soup significantly. A bowlful of this delightful soup is sure to make your day special! Sweet Corn and Capsicum Soup, Burritos and Mexican Fried Rice make a hearty meal. | [Brush little oil on the capsicum, pierce the capsicum with a fork and hold over an flame until the skin blackens., Immerse the capsicum in cold water, remove the skin, stem and seeds and chop it finely., Combine the sweet corn kernels, milk and ¾ cup of water and blend in a mixer to a smooth paste. Keep aside., Heat the butter in a kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the roasted and chopped capsicum, mix well and sauté on a medium flame for 1 to 2 minutes., Add the prepared corn mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add ½ cup of water, prepared cornflour-water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Add the salt, mix well and cook on a medium flame for more 1 to 2 minutes, while stirring continuously., Add the pepper powder and mix well., Serve hot.] | [Energy, 122 cal, Protein, 3.2 g, Carbohydrates, 15.5 g, Fiber, 1.8 g, Fat, 5.5 g, Cholesterol, 0 mg, Vitamin A, 248.5 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.3 mg, Vitamin C, 32.5 mg, Folic Acid, 16.2 mcg, Calcium, 61.7 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 32.7 mg, Potassium, 115.1 mg, Zinc, 0.3 mg] | sweet-corn-and-capsicum-soup--mexican-1229r |
| rcp8609 | Sweet Corn and Cheese Quesadillas | Snacks | NA | [plain flour (maida), whole wheat flour (gehun ka atta), salt, oil, boiled and coarsely crushed sweet corn kernels, grated processed cheese, chopped capsicum, chopped tomatoes, dry red chilli flakes (paprika), chopped coriander (dhania), salt, whole wheat flour (gehun ka atta), oil] | 15 mins | 20 mins | [Jain Naashta, Jain International, Mother's Day, Father's Day, Mexican Party, Calcium Rich Starters & Snacks] | 8Makes 8 quesadillas | Jain | This recipe brings a Mexican favourite to your dining table! Sweet Corn and Cheese Quesadillas, featuring the lovable gooeyness of cheese and the joyous crunch of corn, is a dish that your whole family will love. Some smart moves such as using a combination of refined and whole wheat flours to make the tortillas, and including assorted veggies in the stuffing, enhance the texture and flavour of these Sweet Corn and Cheese Quesadillas making them a pleasure to bite into. Just make sure you serve this Sweet Corn and Cheese Quesadillas immediately on preparation before the stuffing as well as the tortillas lose their best textures. Enjoy how to make Sweet Corn and Cheese Quesadillas recipe with detailed step by step photos and video below. | [Combine all the ingredients and knead into a soft dough using enough water., Cover the dough with a lid and keep aside for 30 minutes., Divide the stuffing into 8 equal portions and keep aside., Divide the dough into 8 equal portions., Roll each portion of the dough into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling., Place 1 portion of the stuffing on one half of the tortilla and fold it over to make a semi-circle and press it lightly to seal the edges., Heat a non-stick tava (griddle) and cook the quesadilla, using 1 tsp of oil, till it turns golden brown in colour from both the sides., Repeat steps 2 to 4 to make 7 more sweet corn and cheese quesadillas., Serve the sweet corn and cheese quesadillas immediately.] | [Energy, 191 cal, Protein, 5.9 g, Carbohydrates, 22.5 g, Fiber, 1.9 g, Fat, 9.1 g, Cholesterol, 10 mg, Sodium, 130 mg] | sweet-corn-and-cheese-quesadillas-8609r |
| rcp386 | Sweet Corn and Kidney Bean Salad | NA | Veg | [cooked rajma (kidney beans), cooked fresh corn (preferably sweet corn), small onion, chopped, salt black pepper (kalimirch) powder, Vinaigrette Dressing Low Calorie Dressing] | A few min. | Nil. | [vegetarian Mexican Salads, Indian Fruit Salad Recipes, Toss & Mix Salads (No cooking), Wholesome Salads (Salads that make a meal), Indian Pressure Cooker, Italian Party, Mexican Party] | 6Serves 6. | Indian | A colourful and tasty salad that is simple to make. | [Mix all the salad ingredients in a bowl., Put in the refrigerator., Just before serving, add the dressing and toss., Serve cold.] | [Energy, 78 cal, Protein, 4 g, Carbohydrates, 16.3 g, Fiber, 1.4 g, Fat, 0.2 g, Cholesterol, 0 mg, Vitamin A, 5.6 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 2.3 mg, Folic Acid, 8.3 mcg, Calcium, 37.7 mg, Iron, 0.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 2.3 mg, Potassium, 67 mg, Zinc, 0.7 mg] | sweet-corn-and-kidney-bean-salad-386r |
| rcp2958 | Sweet Corn and Kidney Bean Salad ( Pregnancy Cookbook) | NA | NA | [rajma (kidney beans), sweet corn kernels (makai ke dane), chopped spring onions, salt, freshly ground black pepper (kalimirch) powder, cornflour, onions, vinegar, tomato ketchup, oil, sugar, mustard paste, chilli powder, garlic (lehsun), salt] | 20 mins | 10 mins | [Indian Pressure Cooker, Mexican Party, Pregnancy Calcium Rich, Pregnancy Fiber Rich] | 4Makes 4 servings | Indian | This salad is an excellent choice for a working lunch as it keeps well for sometime without refrigeration. Packed with fibre, iron and carbohydrates it will keep you "full" for a few hours. The innovative dressing is flavourful without being loaded with oil. | [Mix the cornflour with ¾ cup of water in a saucepan and cook over medium heat until the mixture is clear and thick. Cool., Add the remaining ingredients, put in a jar and shake well. Keep aside till required., Combine all the salad ingredients in a bowl and refrigerate., Just before serving, add the dressing as required and toss., Serve cold.] | [Not Given] | sweet-corn-and-kidney-bean-salad---pregnancy-cookbook-2958r |
| rcp6488 | Sweet Corn and Spring Onion Soup | Dinner | NA | [sweet corn kernels (makai ke dane), chopped spring onions whites, chopped spring onion greens, oil, chopped garlic (lehsun), salt] | 15 mins | 12 mins | [Chunky Indian Soups, Thick / Creamy Indian Soups, One Meal Dinner, Western Party, Non-stick Pan, Forever Young Diet, Anti Aging Indian Diet] | 4Makes 4 servings (4serving ) | Indian | sweet corn and spring onion soup recipe | veg spring onion and corn soup | healthy heart, pregnancy friendly sweet corn and spring onion soup | with amazing 12 images. In sweet corn and spring onion soup recipe, sweet corn and spring onion are a match made in heaven. Complementary in everything from texture and colour to flavour, the duo combines beautifully to offer an irresistible treat to the taste buds. Kill your evening hunger pang with this super easy and quick veg spring onion and corn soup which is lip-smacking and tummy filling. Ingredients to make healthy heart, pregnancy friendly sweet corn and spring onion soup are easily available in Indian kitchens. To make sweet corn and spring onion soup start with grinding sweet corn into a course paste and keep aside. Further, heat oil in a non-stick pan, add spring onion whites and garlic. Make sure to cook garlic properly, if the garlic is not cooked properly it will give a pungent smell. Add crushed corn and water, salt and pepper, followed by spring onion greens and let it simmer. Serve the sweet corn and spring onion soup hot, with bread sticks or bread rolls. Tips to make the perfect sweet corn and spring onion soup recipe. 1. Add water. And blend into a coarse mixture. Make sure you do not blend it into a smooth paste. This is a chunky soup, and the sweet corn needs to be coarse in texture. 2. Spring onion whites are milder in taste than normal onions, so make sure you use them. See why this is a healthy heart, pregnancy friendly sweet corn and spring onion soup? Sweet corn in a rich in fibre. The high vitamin B3 – 2.61 mg / cup is known to reduce cholesterol levels in body and in turn promote heart health. Sweet corn is good for pregnancy as high folate content and antioxidants - lutein is good for the foetus. Chopped garlic causes a spike in flavour, while black pepper offers a traditional soothing pungency in spring onion and corn soup. Serve Sweet Corn and Spring Onion Soup steaming hot with some whole wheat bread. Enjoy how to make sweet corn and spring onion soup recipe | veg spring onion and corn soup | healthy heart, pregnancy friendly sweet corn and spring onion soup | with detailed step by step recipe photos below. | [To make sweet corn and spring onion soup, combine the sweet corn and 1 cup of water in a mixer and blend to a coarse mixture. Keep aside., Heat the oil in a deep non-stick pan, add the spring onion whites and garlic and sauté on a medium flame for 2 to 3 minutes., Add the corn-water mixture, salt and 2 cups of water, mix well and cook on a medium flame for 6 to 7 minutes, while stirring occasionally., Add the spring onion greens and pepper, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve the sweet corn and spring onion soup hot.] | [Energy, 54 cal, Protein, 1.9 g, Carbohydrates, 9.4 g, Fiber, 1.9 g, Fat, 1.7 g, Cholesterol, 0 mg, Sodium, 4.3 mg] | sweet-corn-and-spring-onion-soup-6488r |
| rcp45 | Sweet Corn and Vegetable Soup | NA | Veg | [boiled sweet corn kernels (makai ke dane), boiled and crushed sweet corn kernels, chopped and boiled mixed vegetables, cornflour, butter, chopped garlic (lehsun), chopped ginger (adrak), salt, chillies in vinegar] | 15 mins | 7 mins | [Chinese Soups, American Soups, Chunky Indian Soups, Chinese Party, Quick Vegetarian Soups, Monsoon Soups] | 6Makes 6 servings | Indian | sweet corn vegetable soup recipe | sweet corn veg soup | Indo-Chinese sweet corn veggie soup | with amazing 15 images. Crushed and whole sweet corn comes together with a colourful assortment of juicy vegetables in this sumptuous sweet corn vegetable soup. Once you prepare the veggies and corn, this Sweet Corn Vegetable Soup can be made in a jiffy with readily available ingredients. This Indo-Chinese sweet corn veggie soup is dominated by the crunch of vegetables and the lingering aroma of ginger and garlic sautéed in butter. Relish it slowly, enjoying the variety of veggies that clamber for your attention in every spoonful of this flavourful soup. This luscious sweet corn vegetable soup is made with minimum of ingredients but the outcome is just amazing!! sweet corn and vegetable soup falls under the category of thick soup, as we have used corn-flour slurry to thicken the soup. The method of making this recipe is very easy, if you are looking for something to relish as a light meal or something light to consume as an evening snack this is the perfect recipe. I usually make this for my kids for evening snack after they come back from school or classes and also when we prefer having a light meal for dinner. To make heat the butter in a deep non-stick pan; add the garlic and ginger which give a unique and amazing flavor to our sweet corn and vegetable soup and sauté on a medium flame. Add the sweet corn, crushed sweet corn which would help in making the soup thicker. Also, add boiled and mixed veggies and cook. Once cooked add 4 cups of water and season it with salt and pepper. Cook Indo-Chinese sweet corn veggie soup on a slow flame for 4 minutes, while stirring occasionally in between. Serve sweet corn veg soup immediately. If you think the sweet corn veg soup is too thick decrease the quantity of corn-flour or add water. A Indo-Chinese sweet corn veggie soup that warms your heart and fills your tummy! Sautéing the garlic and ginger in butter imparts a characteristic flavour to the soup while the mixed veggies brings out a nice aroma. Cornflour slurry and crushed sweet corn makes the sweet corn soup thick and sumptuous making it a wonderful meal. Just toast some garlic bread and serve them warm with this soup. Magnificent!! Enjoy sweet corn vegetable soup recipe | sweet corn veg soup | Indo-Chinese sweet corn veggie soup | with detailed step by step recipe photos below. | [To make sweet corn and vegetable soup, combine the cornflour and ¼ cup of water in a small bowl and mix well till the cornflour dissolves completely. Keep aside., Heat the butter in a deep non-stick pan, add the ginger and garlic and sauté on a medium flame for a few seconds., Add the sweet corn, crushed sweet corn and mixed vegetables, mix well and cook on a medium flame for 1 more minute, while stirring continuously., Add 4 cups of water, cornflour-water mixture, salt and pepper, mix well and cook on a medium flame for another 4 to 5 minutes, while stirring occasionally., Serve the sweet corn and vegetable soup immediately with chillies in vinegar.] | [Energy, 83 cal, Protein, 2.1 g, Carbohydrates, 15.7 g, Fiber, 1.8 g, Fat, 2 g, Cholesterol, 0 mg, Vitamin A, 70.2 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1 mg, Vitamin C, 1.1 mg, Folic Acid, 31.3 mcg, Calcium, 15 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 18.9 mg, Potassium, 84.7 mg, Zinc, 0.3 mg] | sweet-corn-and-vegetable-soup-45r |
| rcp1795 | Sweet Corn Cutlets | NA | NA | [cream style corn, cornflour, salt, plain flour (maida), cornflour, salt, oil] | 5 minutes. | 30 minutes | [Cooking Basics, Deep Fry, Indian Tawa, Shallow Fry Indian, Party, Indian Party Starters, Tava] | 25Makes 25 cutlets. | Indian | Delicious cutlets, crispy on the outside and smooth and creamy on the inside. | [Mix together the cream style sweet corn, cornflour and salt and blend in a liquidizer to make a smooth paste., Pour into a greased 180 mm. (7") diameter thali and steam for 10 minutes., Remove from the steamer, cool and cut into 25 mm. x 25 mm. (1" x 1") square pieces., Mix the ingredients with enough water to get a batter of coating consistency., Dip the cutlets pieces in the tempura batter and deep fry in hot oil till golden brown., Drain on absorbent paper., Serve hot.] | [Not Given] | sweet-corn-cutlets-1795r |
| rcp6513 | Sweet Corn Cutlets | Snacks | Veg | [cream style sweet corn, cornflour, salt, plain flour (maida), cornflour, salt, oil] | 5 mins. | 30 mins. | [Thai Starters, Indian Snacks for Entertaining, School Time Snacks, Evening Tea Snacks, Indian Cutlets, Veg Cutlets, Indian Tawa, Shallow Fry Indian] | 4Serves 4. (4 ) | Indian | These cutlets are slightly different to make. Sweet corn, cornflour and salt is mixed coarsely and steamed. These are cut into cutlets, dipped into tempura batter and deep-fried. They taste splendid with a nice spicy sauce. | [Mix together the cream style sweet corn, cornflour and salt and blend in a mixer to a coarse paste., Pour into a greased 150 mm. x 150 mm. (6" x 6") square thali and steam for 10 minutes in a steamer., Remove from the steamer, cool and cut into 25 mm. x 25 mm. (1" x 1") square pieces., Mix the ingredients with enough water to get a batter of coating consistency., Dip the cutlets in the tempura batter and deep-fry in hot oil till golden brown., Drain on absorbent paper., Serve hot with a sauce of your choice.] | [Energy, 121 cal, Protein, 3.4 g, Carbohydrates, 26.2 g, Fiber, 2.8 g, Fat, 0.9 g, Cholesterol, 0 mg, Vitamin A, 6 mcg, Vitamin B1, 0.3 mg, Vitamin B2, 0.2 mg, Vitamin B3, 2.3 mg, Vitamin C, 0.8 mg, Folic Acid, 58.1 mcg, Calcium, 33.4 mg, Iron, 1.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 2.9 mg, Potassium, 111.7 mg, Zinc, 0.5 mg] | sweet-corn-cutlets-6513r |
| rcp1059 | Sweet Corn Korma, Punjabi Makai Korma | Lunch | NA | [grated sweet corn cob, milk, oil, mustard seeds ( rai / sarson), asafoetida (hing), curry leaves (kadi patta), chopped green chillies, salt, plain flour (maida), chopped coriander (dhania), grated coconut, black peppercorns (kalimirch), chopped coriander (dhania)] | 10 mins | 7 mins | [Punjabi Sabzis, Indian Tiffin Box, Lunch box, Dabba, Sabzis with Gravies, Traditional Indian Sabzis, Raksha - Bandhan, Mother's Day, Father's Day] | 2Makes 2 servings | Punjabi | corn korma recipe | Indian sweet corn kurma | makai korma restaurant style | Punjabi sweet corn korma | with 28 amazing images. corn korma recipe | Indian sweet corn kurma | makai korma restaurant style | Punjabi sweet corn korma is a unique smooth textured sabzi. Learn how to make Indian sweet corn kurma. To make corn korma, combine the plain flour and milk in a deep bowl, mix well and keep aside. Heat the oil in a broad non-stick pan and add the mustard seeds. When the seeds crackle, add the asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds. Add the sweet corn, mix well and cook on a slow flame for 2 to 3 minutes, while stirring occasionally. Add the salt, plain flour-milk mixture and the coconut-peppercorn paste, mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously. Add the coriander, mix well and cook on a medium flame for 1 minute, while stirring continuously. Serve hot garnished with coriander. Although the name makai korma restaurant style suggests that this is rich, and indeed this Corn Korma does have a very luscious flavour and texture, the fact is that this delicacy is easier to prepare than the traditional korma and requires much less ingredients. While grated corn forms the base of this Punjabi sweet corn korma, it is aided in volume by a white sauce like mixture, and flavoured with a simple masala of coconut and pepper. These combine so beautifully, to create a really rich and interesting accompaniment for your favourite rotis or parathas. Remember to sauté the corn well to get an inviting aroma of Indian sweet corn kurma. Tips for microwave makai korma. 1. Plain flour can be replaced with cornflour. 2. For kids, replace finely chopped green chillies with green chilli paste and reduce the quantity. 3. This korma will thicken with time. If you are serving it later, then before serving add the milk and re-heat it. Enjoy corn korma recipe | Indian sweet corn kurma | makai korma restaurant style | Punjabi sweet corn korma | with step by step photos. | [To make sweet corn korma, combine the plain flour and milk in a deep bowl, mix well and keep aside., Heat the oil in a broad non-stick pan and add the mustard seeds., When the seeds crackle, add the asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds., Add the sweet corn, mix well and cook on a slow flame for 2 to 3 minutes, while stirring occasionally., Add the salt, plain flour-milk mixture and the coconut-peppercorn paste, mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously., Add the coriander, mix well and cook on a medium flame for 1 minute, while stirring continuously., Serve the sweet corn korma immediately garnished with coriander.] | [Energy, 328 cal, Protein, 7.8 g, Carbohydrates, 22.1 g, Fiber, 5 g, Fat, 24 g, Cholesterol, 16 mg, Sodium, 30.2 mg] | sweet-corn-korma-punjabi-makai-korma-1059r |
| rcp22394 | Sweet Corn Roti, Corn Cheese Roti | NA | Veg | [whole wheat flour (gehun ka atta), boiled and crushed sweet corn kernels, ginger-green chilli paste, grated processed cheese, chopped coriander (dhania), salt, whole wheat flour (gehun ka atta), oil] | 10 mins | 20 mins | [Indian Veg Recipes, Indian Rotis, Indian Tawa, Tava, Home Remedies Protein Rich, Calcium Rich Rotis & Parathas, Strong Bones] | 8Makes 8 thin rotis | Indian | sweet corn roti recipe | Indian sweet corn chapati | corn cheese roti | kids tiffin box recipe | with 31 amazing images. sweet corn roti recipe | Indian sweet corn chapati | corn cheese roti | kids tiffin box recipe is simplicity with the right seasoning. Learn how to make Indian sweet corn chapati. To make sweet corn roti, combine all the ingredients in a bowl and knead it into a semi-stiff dough using approx. ¼ cup water or as required. Keep aside for 10 minutes under a wet muslin cloth. Divide it into 8 equal portions. Roll out one portion of the dough into a 125 mm. (5") diameter circle using a little flour for rolling. Cook the roti on a tava (griddle) over a medium flame using 1 tsp oil till both sides are golden brown. Repeat with the remaining dough to make 7 more rotis. Serve hot. These corn cheese rotis are ideal for serving with any sabzi... thanks to the mild flavours of sweet corn and cheese. Buy fresh sweet corn and boil them till they are just cooked, avoiding over-cooking as that will result in hard rotis. Quick to make and use of minimal ingredients is the main highlight of this kids tiffin box. You can boil the sweet corn in advance and make the rotis for breakfast for tiffin in the morning. Try it and unquestionably it will feature on your weekly menu. Crushed sweet corn helps to bind the dough, so be careful not to add too much water. The best way is to gradually add water in small quantities as you knead the dough for Indian sweet corn chapati. Also do not keep the dough for a long time once kneaded as it can become soggy; make the Rotis immediately after 10 minutes. Tips to make sweet corn rotis. 1. To crush corn coarsely, pulse it for 2 to 3 seconds and stop. Repeat it once more and 1/4 cup of boiled and coarsely crushed sweet corn is ready. 2. You can pack in a tiffin box and carry. It will stay good for 3 to 4 hours. Enjoy sweet corn roti recipe | Indian sweet corn chapati | corn cheese roti | kids tiffin box recipe | with step by step photos. | [To make sweet corn roti, combine all the ingredients in a bowl and knead it into a semi-stiff dough using approx. ¼ cup water or as required. Keep aside for 10 minutes under a wet muslin cloth., Divide it into 8 equal portions., Roll out one portion of the dough into a 125 mm. (5") diameter circle using a little flour for rolling., Cook the roti on a tava (griddle) over a medium flame using 1 tsp oil till both sides are golden brown., Repeat with the remaining dough to make 7 more rotis., Serve the sweet corn roti hot.] | [Energy, 114 cal, Protein, 2.7 g, Carbohydrates, 12.9 g, Fiber, 2.1 g, Fat, 6 g, Cholesterol, 2.5 mg, Sodium, 35.2 mg] | sweet-corn-roti-corn-cheese-roti-22394r |
| rcp2575 | Sweet Corn Soup ( Cooking with Kids) | NA | NA | [cream style corn, cornflour, butter, salt freshly ground black pepper (kalimirch)] | 5 mins | 7 mins | [Chinese Soups, Thick / Creamy Indian Soups, Non-stick Pan, Recipes Kids can make] | 4Makes 4 servings | Indian | The soft flavour and creamy texture of sweet corn soup is always very soothing. You can make this all-time favourite soup easily with canned cream-style corn. Take care to add pepper according to your taste. | [Open the can of corn., Combine the cornflour and ½ cup of water in a bowl and mix well. Keep aside., Heat the butter in a deep non-stick pan., Add the corn from the can and 3 cups of water and whisk well., Add the cornflour-water mixture, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Add the salt and pepper, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Pour into soup bowls and serve.] | [Not Given] | sweet-corn-soup---cooking-with-kids-2575r |
| rcp37393 | Sweet Corn Soup Or How To Make Makai ka Shorba Recipe | NA | Veg | [boiled sweet corn kernels (makai ke dane), cornflour water, salt, sugar, grated sweet corn kernels, chillies in vinegar, chilli sauce] | 20 mins | 10 mins | [Chinese Soups, Chunky Indian Soups, Chinese Party, Kadai Veg] | 6Makes 6 servings | Indian | The Sweet Corn Soup is what you could call an all-time global favourite! Loved by people all over the world for its sweet flavour and nutty texture, it is quite satiating and soothing too. This method is quite easy to prepare and retains the fresh taste of the corn. You can enjoy its mellow flavour as it is, or spike it up with some peppy sauces while serving. | [Put 4 cups of water in a kadhai, add the corn, prepared cornflour-water mixture, salt and sugar, mix well and cook on a medium flame for 4 to 5 minutes., Add the grated corn, mix well and cook on a medium flame for 1 to 2 minutes., Add ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve hot with chillies in vinegar, soya sauce and chilli sauce.] | [Energy, 76 cal, Protein, 2.3 g, Carbohydrates, 17.8 g, Fiber, 1.9 g, Fat, 0.3 g, Cholesterol, 0 mg, Vitamin A, 8.4 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.8 mg, Vitamin C, 1.5 mg, Folic Acid, 28.7 mcg, Calcium, 11.9 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 3.1 mg, Potassium, 98.5 mg, Zinc, 0.3 mg] | sweet-corn-soup-or-how-to-make-makai-ka-shorba-recipe-37393r |
| rcp33296 | Sweet Faraali Pancakes ( Faraal Recipe) | NA | NA | [sanwa millet (sama), buckwheat (kuttu or kutti no daro), grated coconut, grated jaggery (gur), mashed banana, rock salt (sendha namak), cardamom (elaichi) powder, ghee] | 10 mins | 30 mins | [Gujarati Faral, Faraal, Indian Sweet Pancakes / Crepes, Sankashti Chaturthi Recipes, Mahashivaratri, Janmashtami, Navratri Vrat, Shravan] | 13Makes 13 pancakes | Gujarati | farali pancakes recipe | sweet farali pancake | buckwheat pancake for upvas | kuttu ka cheela - navratri, vrat recipe | with 27 amazing images. sweet farali pancakes are a sweet treat for fasting days. Learn how to make farali pancakes recipe | sweet farali pancake | buckwheat pancake for upvas | kuttu ka cheela - navratri, vrat recipe | farali pancakes are a delicious and nutritious option to enjoy during fasting periods. Made with ingredients like millet, buckwheat, and fruits, these pancakes are perfect for satisfying your sweet tooth while adhering to religious restrictions. With their simple ingredients and delightful taste, farali pancakes are a wonderful way to indulge in a sweet treat. This buckwheat pancake for upvas is subtly flavored with cardamom and has an intense aroma. The addition of coconut adds a slight bite to these luscious pancakes. Enjoy these sweet farali pancakes during the fasting days. Perfect Navratri dessert, recipes for Shravan Ekadashi Recipes, Ekadashi sweet dish and even Janmashtami sweet dish. pro tips to make sweet farali pancake: 1. Jaggery adds a traditional touch, but if it's not finely grated, it might not melt uniformly. 2. You can also use desiccated coconut to make this recipe. 3. Use very ripe bananas for the best sweetness and moisture content. Overripe bananas will mash easily and add a natural sweetness to the batter. Enjoy farali pancakes recipe | sweet farali pancake | buckwheat pancake for upvas | kuttu ka cheela - navratri, vrat recipe | with detailed step by step photos. | [To make farali pancakes recipe, clean, wash and soak the sanwa millet and buckwheat separately in enough water for atleast 1 hour. Drain and keep aside., Blend the sanwa millet along with ¼ cup of water in a mixer and blend till smooth., Blend the buckwheat by adding 2 tbsp of water in a mixer till smooth., Combine the samwa paste, buckwheat paste, coconut, jaggery, banana, rock salt and cardamom powder in a deep bowl and mix very well with your hands., Heat a non-stick tava (griddle), grease it with little ghee, pour a ladleful of the batter and spread it in a circular motion to make a 100 mm. (4") diameter thin pancake., Cook, using little ghee, till it turns golden brown in colour from both the sides., Repeat with the remaining batter to make 12 more pancakes., Serve the sweet faraali pancakes immediately.] | [Energy, 119 cal, Protein, 1.7 g, Carbohydrates, 19.9 g, Fiber, 2.8 g, Fat, 3.6 g, Cholesterol, 0 mg, Sodium, 6.2 mg] | sweet-faraali-pancakes--faraal-recipe-33296r |
| rcp40176 | Sweet Idli, Jaggery Coconut Moong Dal Idli | Snacks | NA | [idli batter, fruit salt, oil, yellow moong dal (split yellow gram), grated jaggery (gur), cardamom (elaichi) powder, grated coconut] | 10 mins | 20 mins | [South Indian, Different types of Idlis, South Indian Sweets, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Breakfast using Leftovers, Sweet Snacks] | 15Makes 15 idlis | South Indian | sweet idli recipe | jaggery coconut moong dal idli | sweet dal gur idli | with 30 amazing images. sweet idli recipe is a South Indian Idli sweetened with jaggery. Learn how to make jaggery coconut moong dal idli. Here’s an innovative twist to one of South India’s most traditional recipes! In this unique sweet idli recipe, the idli batter is layered with a pooran (mixture) of moong dal, coconut and jaggery flavoured mildly with cardamom powder. Dry roast yellow moong dal on a slow flame for 7 minutes, while stirring continuously. If you cook on medium to high flame the moong dal will give a burnt taste in sweet idlis. Once steamed, this gives rise to soft, fluffy sweet idlis with a pleasantly-sweet stuffing. You can serve jaggery coconut moong dal idli as a tea-time snack, or as a sweet jodi for savoury idlis at breakfast time. Pro tips for sweet idli recipe. 1. Grease the idli moulds with oil so that the idlis do not stick to the bottom. 2. Just before steaming, add 1/2 tsp fruit salt to the batter. Fruit salt provides a spongy, fluffy texture to the idli. Use neutral flavored fruit salt. Add the fruit salt just before steaming, else the ildis might not turn fluffy. 3. Mix gently after adding the fruit salt. If you mix vigorously then your idlis will turn flat. 4. Use neutral (regular flavour) fruit salt. Serve the sweet idlis with ghee. Enjoy sweet idli recipe | jaggery coconut moong dal idli | sweet dal gur idli | with step by step photos. | [To make sweet idlis, heat a small non-stick pan, add the yellow moong dal and dry roast on a slow flame for 7 minutes, while stirring continuously., Allow the mixture to cool completely. Once cooled, add the jaggery, cardamom powder, coconut and mix very well with your hands. Keep aside., Just before steaming, add 1/2 tsp fruit salt to the idli batter. Mix gently., Grease the idli moulds using a little oil, put 1 tbsp of the idli batter on it, put 2 tsp of the moong dal jaggery stuffing in the centre and finally cover the stuffing with ½ tbsp of the idli batter., Steam in a steamer for 10 to 12 minutes or till the idlis are cooked., Allow the idlis to cool slightly and demould them., Serve the sweet idlis immediately topped with ghee.] | [Energy, 71 cal, Protein, 2.3 g, Carbohydrates, 11.3 g, Fiber, 1.3 g, Fat, 1.8 g, Cholesterol, 0 mg, Sodium, 3.3 mg] | sweet-idli-jaggery-coconut-moong-dal-idli-40176r |
| rcp41444 | Sweet Kand Puri, Maharashtrian Upwas Recipe | NA | NA | [boiled and mashed purple yam (kand), rajgira flour, powdered sugar, cardamom (elaichi) powder, oil, rajgira flour, ghee] | 15 mins | 15 mins | [Gujarati Faral, Faraal, Maharashtrian Upvas (Fasting), Puris, Mahashivaratri, Janmashtami, Ekadashi Recipes, Ekadasi, Deep Pan] | 14Makes 14 puris | Gujarati | Sweet Kand Puri is a quick and easy recipe that will keep your tummy happy on a fasting day without breaking any rules! Kand or purple yam is a winter root veggie, which arrives conveniently during the Maharashtrian month of Margashis, when fasting for five Thursdays is said to please Goddess Parvathi and bring good luck, happiness and prosperity to married couples. To keep yourself satiated and energetic even when you fast, you can take these energy-packed Sweet Kand Puris. Simple yet delicious, these puris made of sweet kand and rajgira flour have a mild sweetness, which is very enjoyable. You cannot roll these puris with rolling pins. You have to press slightly with your fingertips. It is a bit difficult, but you will get it right with a bit of practice. You can also try other recipes like Faraali Misal and Upvaas Thalipeeth . | [Combine all ingredients in a deep bowl, mix well and knead into a semi-soft dough without using any water., Divide the dough into 15 equal portions., Take a cling wrap and cover the rolling board with it, grease it with oil and dust it with rajgira flour., Take one portion of the dough, roll it between your palms into a round and flatten it lightly, dust it with the rajgira flour and put it on the dusted rolling board., Press slightly to form a 125 mm. (5”) diameter circle using your fingertips., Repeat steps 3 to 5 to make 14 more puris., Heat the ghee in a deep non-stick pan, and deep-fry 2 puris at a time on a slow flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve immediately.] | [Energy, 150 cal, Protein, 1.4 g, Carbohydrates, 24.8 g, Fiber, 2.7 g, Fat, 5 g, Cholesterol, 0 mg, Sodium, 4 mg] | sweet-kand-puri-maharashtrian-upwas-recipe-41444r |
| rcp3420 | Sweet Lemon Pickle, Nimboo ka Achar, No Oil Lemon Pickle | NA | NA | [rock salt (sendha namak), sugar] | 5 mins | 22 mins | [Punjabi Raita | Punjabi Chutney | Achar, Rajasthani Achaar Launji, Pickles / Achar, Sugar Based Pickles, Indian Party, Kebab Party, Barbeque Party Indian Recipes] | 4Makes 4 cups | Rajasthani | 3 ingredient sweet lemon pickle recipe | sweet nimbu ka achar | easy Indian lemon pickle | no oil lemon pickle | lemon pickle without oil | sweet lemon pickle is a brilliant Indian pickle that causes a burst of sweet and tangy flavours on your palate which is an all-time favourite, with fans spanning across generations! Learn how to make nimbu ka achar. The preparation of this no oil lemon pickle needs a bit of tact, but is not difficult if you follow these instructions properly. You need to begin with buying the best of lemons for pickle. Learn how to select lemons. To make 3 ingredient sweet lemon pickle, wash the lemons and wipe them dry using a dry cloth. Cut each lemon into quarters. Transfer into a clean, dry glass or steel bowl, add the rock salt, toss it well, cover with a lid and keep aside for 7 days. Make sure you toss it very well every day without using your hands or spoon. Transfer the lemon-salt mixture after maturing in a deep non-stick pan, add the sugar, mix well and cook on a slow flame for 22 minutes, while stirring continuously. Cool the mixture completely in the same deep non-stick pan. Once cooled, store in an air-tight glass container and use as required. The lemons and salt are allowed to mature for about a week. The salt here acts as a preservative and the maturing period is necessary for the lemons to absorb the flavours of salt. It is important to toss the lemons in lemon pickle without oil every day during the seven-day maturing period to avoid fungal growth. Later, when cooking the lemon-salt mixture with sugar, it is very important to follow the exact method paying special attention to the flame level and cooking time. A timer will be handy for this sweet nimbu ka achar! Once done, this easy Indian lemon pickle stays good for almost an year when stored in dry airtight containers. The colour of the pickle might change over time, but not to worry, the pickle will taste as fabulous as ever. Ideal to serve with Indian breads like Parathas, Rotis, Puris, Naan and Kulchas. Tips for 3 ingredient sweet lemon pickle. 1. Remember not to toss the lemons with salt with hands, as the warmth of the hands may cause fungal growth. 2. During the maturing period, you must also take care to store the pickle in a cool place away from heat, but not in the fridge. 3. After making, this pickle is best stored in a glass container and not steel canister. 4. Again after the pickle is ready, store in a cool place and always use a spoon to serve it. Enjoy 3 ingredient sweet lemon pickle recipe | sweet nimbu ka achar | easy Indian lemon pickle | no oil lemon pickle | lemon pickle without oil | with recipe below. | [Wash the lemons and wipe them dry using a dry cloth., Cut each lemon into quarters., Transfer into a clean, dry glass or steel bowl, add the rock salt toss it well, cover with a lid and keep aside for 7 days. Make sure you toss it very well every day without using your hands or spoon., Transfer the lemon-salt mixture after maturing in a deep non-stick pan, add the sugar, mix well and cook on a slow flame for 22 minutes, while stirring continuously., Cool the mixture completely in the same deep non-stick pan., Once cooled, store in an air-tight glass container and use as required.] | [Energy, 715 cal, Protein, 1.1 g, Carbohydrates, 174.3 g, Fiber, 1.9 g, Fat, 1 g, Cholesterol, 0 mg, Sodium, 15021 mg] | sweet-lemon-pickle-nimboo-ka-achar-no-oil-lemon-pickle-3420r |
| rcp3601 | Sweet Lime and Pepper Salad | NA | Veg | [sweet lime (mosambi) segments, capsicum cubes, lettuce, cucumber cubes, mustard (rai / sarson) powder, freshly ground black pepper (kalimirch) powder, lemon juice, salt] | 10 mins | 0 mins | [Light Salads, Low Calorie Indian Salad, No Cooking Veg Indian, Healthy Indian Salads, Diabetic Salads, Healthy Salads Fruit Based Salads, Quick Healthy Indian Salads] | 4Makes 4 servings | Indian | Simple, quick and easy, this salad can be prepared in minutes. Capsicum is a much ignored salad vegetable that has been combined with lots of colours and flavours which perfectly complements the delicate flavour of sweet lime. This salad is a great accompaniment for a continental main course and is also a good choice for takeaway lunches. To keep salad fresh and crisp add salt just before you eat it. This is because salt in a salad draws out all the water from the vegetables and leaving them limp. | [Combine all the ingredients for the salad in a bowl and chill., Just before serving, pour the dressing over the salad and toss well., Serve immediately.] | [Energy, 44 cal, Protein, 1.8 g, Carbohydrates, 8.2 g, Fiber, 3.1 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 27.5 mg] | sweet-lime-and-pepper-salad-3601r |
| rcp5634 | Sweet Lime and Pepper Salad ( Vitamin A and C ) | NA | NA | [sweet lime (mosambi) segments, capsicum, lettuce, cucumber cubes, mustard (rai / sarson) powder, freshly ground black pepper (kalimirch) powder, lemon, salt] | 10 mins | 0 mins | [Jain Pickles / Chutneys / Raita / Salad, Recipes for Increasing immunity] | 3Makes 3 servings | Jain | Full of flavour and colour, this crunchy salad is best to build up your immunity with its vitamin C and A rich ingredients like lettuce and capsicum. | [Combine all the ingredients for the salad in a bowl and chill., Just before serving, pour the dressing over the salad and toss well., Serve immediately.] | [Energy, 57 cal, Protein, 2.4 g, Carbohydrates, 10.7 g, Fiber, 4 g, Fat, 0.6 g, Cholesterol, 0 mg, Sodium, 36.5 mg] | sweet-lime-and-pepper-salad----vitamin-a-and-c--5634r |
| rcp41817 | Sweet Lime Coriander Mint Infused Water | NA | NA | [sweet lime (mosambi) wedges, coriander (dhania), mint leaves (phudina)] | 5 mins | 0 mins | [Low Cal Beverages, Detox Water, Fruit Infused Water, Antioxidant Drinks] | 1Makes 1 servings | NA | Get cool with this minty refreshing Sweet lime Coriander Mint Infused Water on a warm humid day. It has a mild sweet flavor and the pleasant aroma of sweet lime. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the fruit and herbs in the pitcher along with water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The fruit and herbs can be discarded or more water can be added to make more detox water. Do not use the fruit and herbs for more than twice. You can also try other fruit flavours like Black Grape Pineapple Infused Water or Honey Banana Infused Water . | [Put 5 sweet lime wedges, coriander sprigs, mint leaves and the remaining 5 sweet lime wedges in the infusing tube and close the lid., Fill ¾ of the bottle with water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 2 to 3 hours.] | [Not Given] | sweet-lime-coriander-mint-infused-water-41817r |
| rcp41837 | Sweet Lime Cucumber Infused Water | NA | NA | [sweet lime (mosambi) segments, cucumber cubes] | 5 mins | 0 mins | [Low Cal Beverages, Healthy Indian Drinks and Juices, Detox Water, Fruit Infused Water, Antioxidant Drinks] | 1Makes 1 servings | Indian | Sweetlime Cucumber Infused water has just a hint of sweetness along with refreshing taste of cucumber. This drink is rich in Vitamin C which is a powerful antioxidant and can surely detoxify your system. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the fruits and vegetables in the pitcher along with water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The fruits and vegetables can be discarded or more water can be added to make more detox water. Do not use the fruits or vegetables for more than twice. You can also try other Fruit Infused Water recipes from our collection like the Plum Ginger Infused Water or Pineapple Ginger Infused Water . | [Put 6 sweet lime segments, all the cucumber cubes and the remaining 4 sweet lime segments in the infusing tube and close the lid., Fill ¾ of the bottle with water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 2 to 3 hours.] | [Not Given] | sweet-lime-cucumber-infused-water-41837r |
| rcp41846 | Sweet Lime Green Grapes Mint Infused Water | NA | NA | [sweet lime (mosambi) segments, green grapes, mint leaves (phudina)] | 5 mins | 0 mins | [Low Cal Beverages, Healthy Indian Drinks and Juices, Detox Water, Fruit Infused Water, Detox Water with Fruits, Spices and Herbs, Antioxidant Drinks] | 1Makes 1 servings | Indian | Try Sweet Lime Green Grapes Mint Infused water when sweet lime are in season which is usually around the month of July! The citrus flavour is sure to awaken your senses along with green grapes which adds the right amount of sweetness. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the fruits and herbs in the pitcher along with water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The fruits and herbs can be discarded or more water can be added to make more detox water. Do not use the fruits and herbs for more than twice. You can also try other Fruit Infused Water recipes from our collection like the Pink Guava Lemon Grass Infused Water or Plum Ginger Infused Water . | [Put all the sweetlime segments, mint leaves and the green grape halves in the infusing tube and close the lid., Fill ¾ of the bottle with water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 2 to 3 hours.] | [Not Given] | sweet-lime-green-grapes-mint-infused-water-41846r |
| rcp41854 | Sweet Lime Infused Coconut Water | NA | NA | [sweet lime (mosambi) wedges, tender coconut water] | 5 mins | 0 mins | [Low Cal Beverages, Healthy Indian Drinks and Juices, Detox Water, Fruit Infused Water, Recipes while on chemotherapy, Detox Water with Coconut Water and Fruits, Antioxidant Drinks] | 1Makes 1 servings | Indian | Sweet Lime Infused Coconut Water has the perfect hints of citrus flavour and when combined with coconut water, it taste heavenly! Sip on this drink along with a snack after a long day and it is sure to lighten up your mood. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the sweet lime in the pitcher along with coconut water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The sweet lime can be discarded or more coconut water can be added to make more detox water. Do not use the sweet lime for more than twice. You can also try other Fruit Infused Water recipes from our collection like the Pear Beetroot Infused Water or Pineapple Celery Infused Coconut Water . | [Put the sweetlime wedges in the infusing tube and close the lid., Fill the bottle with coconut water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 2 to 3 hours.] | [Not Given] | sweet-lime-infused-coconut-water-41854r |
| rcp42472 | Sweet Lime Soda Recipe | NA | NA | [sweet limes (mosambi), soda, black salt (sanchal), cumin seeds (jeera) powder, salt] | 5 mins | 0 mins | [Indian Drinks / Sharbats, Kitty Party, Cocktail Party] | 2Makes 2 glasses | Indian | Revive yourself on a hot summer’s afternoon with this exhilarating Sweet Lime Soda. Naturally sweet, with the fizz of chilled soda, this drink is made even more refreshing by adding some chatpata ingredients like black salt and jeera powder. Make sure the soda is chilled because you have to serve immediately after mixing. If you refrigerate it after preparation, it will lose its fizz and flavour. So use really chilled soda. Have a go at other drink recipes like Papaya Pineapple and Banana Drink or Pear and Apple Drink . | [Peel the skin, add the sweet limes a few at a time in the hopper., Transfer the juice into a deep bowl, add all other ingredients and mix well., Pour equal quantities of the drink into 2 glasses and serve immediately.] | [Energy, 59 cal, Protein, 0.4 g, Carbohydrates, 14.3 g, Fiber, 1.2 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 5 mg] | sweet-lime-soda-recipe-42472r |
| rcp41014 | Sweet Lime, Pomegranate and Apple Juice | NA | Veg | [sweet lime (mosambi) segments, pomegranate (anar), apple cubes, mint leaves (phudina)] | 20 mins | 0 mins | [Healthy Indian Recipes, Indian Juices, Juicer and Hopper, Kids Weight Loss, Indian Healthy Veg Snack, Gluten Free Veg Indian, Indian Cancer Patients] | 2Makes 2 small glasses | Indian | Fruits are one of the best snacks to munch on, when you are pregnant. They are crunchy, juicy and refreshing. But on days when you feel exhausted and do not even feel like munching on a bowlful of fruits, turn to this Sweet Lime, Pomegranate and Apple Juice to top up on essential nutrients, even though some fibre is lost when making the juice in a hopper. Rich in vitamin C, this juice helps to boost your baby’s immunity, and to fight against diseases during gestation. Apple adds to the volume and nutrients of this juice, while mint gives a fabulous flavour to it. Enjoy this sugar-free juice immediately on preparation. | [Add the sweet lime, pomegranate, apple and mint leaves a few at a time in a hopper., Pour equal quantities of the juice into 2 small individual glasses., Serve immediately.] | [Energy, 113 cal, Protein, 2 g, Carbohydrates, 24.9 g, Fiber, 6.2 g, Fat, 0.6 g, Cholesterol, 0 mg, Sodium, 12.7 mg] | sweet-lime-pomegranate-and-apple-juice-41014r |
| rcp42097 | Sweet Mathri, Sweet Jar Snack | Snacks | NA | [plain flour (maida), powdered sugar, ghee, milk, nutmeg (jaiphal) powder, salt, ghee] | 5 mins | 30 mins | [Gujarati Dry Snacks, School Time Snacks, Evening Tea Snacks, Diwali, Diwali Snacks, Indian Party, Kids Tiffin Box] | 6Makes 6 servings | Gujarati | sweet mathri recipe | meethi mathri – tea time snack | maida ki meethi mathri – jar snack | Gujarati mathri | with 15 amazing images. sweet mathri recipe | meethi mathri – tea time snack | maida ki meethi mathri – jar snack | Gujarati mathri is a dainty crunchy snack that is sure to please your sweet tooth. Learn how to make meethi mathri – tea time snack. To make sweet mathri, combine all the ingredients in a deep bowl and knead into a stiff dough without using any water. Cover with a lid and keep aside for 15 minutes. Divide the dough into 30 equal portions. Take a portion of the dough and knead it between your palms and flatten it lightly. With the help of your thumb press it in the centre to make a deep depression. Heat the ghee in a deep non-stick pan, deep-fry a few mathris on a slow flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper. Cool completely and store in an air-tight container. Use as required. Mathri is a savoury jar snack that is commonly sold in Indian stores across the world, and is renowned as one of the most famous tea-time snacks. Gujarati mathri is a sweet variant made with plain flour dough sweetened with sugar and laced with spices. This meethi mathri – tea time snack has a pleasant, mildly-sweet taste and an exciting crunch along with little flakiness. Deep frying in ghee further accentuates its rich aroma and flavour. You can serve it alone or with its savoury counterpart – Masala Mathri at tea-time. A pinch of nutmeg adds a contrasting and yet pleasing flavour to the maida ki meethi mathri – jar snack. However, nutmeg is a very strong spice, so ensure to not add more than a pinch. Tips for sweet mathri. 1. You won’t need any water to make the dough because the ghee, milk and sugar are enough to bind the flour together. We suggest you add milk gradually, as often the quantity of liquid required to knead the dough depends on the quality of the flour. 2. It is important to make a stiff dough and to fry the mathris on a slow flame. 3. Ensure to cool them completely before storing, to maintain their crispiness. You can also try other sweet jar snacks like the Sweet Shakarpara. Enjoy sweet mathri recipe | meethi mathri – tea time snack | maida ki meethi mathri – jar snack | Gujarati mathri | with step by step photos. | [To make sweet mathri, combine the all the ingredients in a deep bowl and knead into a stiff dough without using any water., Cover with a lid and keep aside for 15 minutes., Divide the dough into 30 equal portions., Take a portion of the dough and knead it between your palms and flatten it lightly., With help of your thumb press it in the centre to make a deep depression., Heat the ghee in a deep non-stick pan, deep-fry a few mathris on a slow flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper., Cool the sweet mathri completely and store in an air-tight container. Use as required.] | [Energy, 821 cal, Protein, 9.6 g, Carbohydrates, 76.4 g, Fiber, 0.2 g, Fat, 52.4 g, Cholesterol, 3.5 mg, Vitamin A, 507 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.9 mg, Vitamin C, 0.2 mg, Folic Acid, 1.2 mcg, Calcium, 63.7 mg, Iron, 2.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 11.5 mg, Potassium, 122.1 mg, Zinc, 0.5 mg] | sweet-mathri-sweet-jar-snack-42097r |
| rcp8632 | Sweet n Sour Vegetables | NA | NA | [diagonally cut french beans, cauliflower florets, shredded cabbage, pineapple cubes, capsicum cubes, cucumber cubes, chopped green chillies, chopped celery, oil, salt, vinegar, sugar, water, cornflour, Tomato Sauce, salt] | 10 mins. | 5 mins. | [Jain International] | 4Serves 4. | Jain | A tangy vegetable preparation that will tingle and tease your taste buds. | [Combine all the ingredients in a pan and cook till the mixture becomes thick., Keep aside., Heat the oil in a pan over a high flame, add the french beans and sauté till they are tender. Add the remaining vegetables and cook on high flame for 3-4 minutes., Add the prepared sauce and salt and cook for some more time., Add the pineapple, mix well and bring to a boil., Serve hot.] | [Energy, 367 cal, Protein, 4 g, Carbohydrates, 68.5 g, Fiber, 6.7 g, Fat, 8.6 g, Cholesterol, 0 mg, Vitamin A, 748.9 mcg, Vitamin B1, 0.5 mg, Vitamin B2, 0.3 mg, Vitamin B3, 2.5 mg, Vitamin C, 95.3 mg, Folic Acid, 88.7 mcg, Calcium, 133.6 mg, Iron, 3.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 35.9 mg, Potassium, 337.8 mg, Zinc, 0.5 mg] | sweet-n-sour-vegetables-8632r |
| rcp42094 | Sweet Oats Chivda | Snacks | NA | [quick cooking rolled oats, ghee, chopped jaggery (gur), peanut butter, chopped mixed nuts, cardamom (elaichi) powder] | 10 mins | 6 mins | [Sweet Snacks, Picnic, Non-stick Pan, Kids Tiffin Box, Kids Jar Snacks, Indian Travel Food Dry Snacks, Easy, Simple Indian Snacks] | 4Makes 4 servings | Indian | The Sweet Oats Chivda is one snack that is bound to create a crunchy tempest on your palate! Sweet and crisp, this unique chivda is made of oats coated with jaggery and peanut butter. A dash of assorted nuts adds more crunch to this zesty snack, enhancing its range of textures. Laced with cardamom, the Sweet Oats Chivda has a very enchanting flavour and a nice mouth-feel too. You can have it as a snack, to avoid munching on biscuits and wafers. You may also pack it in your kids’ snack box as a healthy choice. With its pleasantly sweet flavour, it also satisfies the sweet tooth! Try other recipes using oats like Oats Moong Toast or Oats Khichdi . | [Dry roast the oats on a medium flame for 3 minutes. Remove and keep aside., Heat the ghee in a broad non-stick pan, add the jaggery and 2 tbsp of peanut butter, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Add the roasted oats, mixed nuts and cardamom powder, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Switch off the flame, transfer the mixture into a deep bowl and cool slightly., Add the remaining 1 tbsp of peanut butter and mix well., Cool completely and store in an air-tight container and use as required.] | [Energy, 294 cal, Protein, 3.9 g, Carbohydrates, 21.2 g, Fiber, 0.8 g, Fat, 21.5 g, Cholesterol, 41.2 mg, Vitamin A, 561.3 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.4 mg, Vitamin C, 0 mg, Folic Acid, 6.3 mcg, Calcium, 27.6 mg, Iron, 1.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 136.3 mg, Potassium, 4.3 mg, Zinc, 0.2 mg] | sweet-oats-chivda-42094r |
| rcp3425 | Sweet Peach Pickle, Stewed Peach | NA | NA | [peach cubes, sugar, cloves (laung / lavang), cinnamon (dalchini), cinnamon (dalchini) powder, lemon juice, raisins (kismis), salt] | 10 mins | 19 mins | [Sugar Based Pickles, Father's Day, Indian Party, Western Party, Non-stick Pan, Quick Pickles / Aachar] | 2Makes 2 cups (28 tbsp ) | Indian | Peaches have long been a favourite pickle ingredient. For pickling, use peaches that are just ripe so that they will remain firm and retain their shape when simmered in sugar syrup. You can peel the fruit or use it along with the skin. This fruity pickle is interestingly spiced with cinnamon and cloves. A little salt is added to most sweet pickles to enhance the sweetness of the pickle. It can be eaten the day it is made or can be refrigerated and stored for upto 1 month. Aam ki Launji , Amla Murabba , Angoor ka Murabba , Grated Amla Murabba and Kesar Elaichi Mango Murabba are some more fruity pickles which go well as an accompaniment to the main course. | [Combine the sugar, cloves, cinnamon and 1½ cups pf water in a deep non-stick pan, mix well and cook on a medium flame for 4 minutes or till the sugar is dissolved, while stirring occasionally., Add the peaches, mix well and cook on a medium flame for 15 minutes, while stirring occasionally. Allow it to cool completely., Once cooled, add the cinnamon powder, lemon juice, raisins and salt and mix well., Serve or store in an airtight sterilized glass jar and refrigerate it. Use as required.] | [Energy, 32 cal, Protein, 0.1 g, Carbohydrates, 7.7 g, Fiber, 0.1 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 27.9 mg] | sweet-peach-pickle-stewed-peach-3425r |
| rcp38776 | Sweet Potato and Spring Onion Soup | NA | NA | [sweet potato (shakarkand) cubes, chopped spring onions whites, butter, plain flour (maida), milk, fresh cream, salt, black peppercorns (kalimirch), spring onion greens] | 5 mins | 20 mins | [Thick / Creamy Indian Soups, Indian Pressure Cooker, Pressure Cooker, Presssure Cooker Soups] | 4Makes 4 servings | Indian | The sweet potato and spring onion soup is much more than a flavourful appetiser. It is actually a sumptuous meal in its own right. Energy-giving and wholesome sweet potatoes are combined with aromatic spring onions in this delectable soup, which gathers its rich texture and mouth-feel from a cuppa of milk and oodles of fresh cream. It is a wonderful selection for kids as well as elders as it not only satiates hunger but also gives enough energy to handle the action-packed day. | [Combine the sweet potato, spring onions and 2 cups of water and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Blend in a mixer to a smooth puree and strain the mixture using a strainer. Keep aside., Heat the butter in a deep non-stick pan, add the plain flour and cook on a slow flame for 30 seconds., Add the milk , mix well and cook on a slow flame for 4 to 5 minutes, while stirring continuously with the help of a whisk., Add the sweet potato-spring onion mixture, cream, salt and pepper, mix well and cook on a slow flame for another 4 to minutes, while stirring occasionally., Serve immediately garnished with spring onion greens.] | [Energy, 180 cal, Protein, 3.4 g, Carbohydrates, 20.6 g, Fiber, 2.4 g, Fat, 8.2 g, Cholesterol, 0 mg, Vitamin A, 246.4 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.5 mg, Vitamin C, 17.1 mg, Folic Acid, 4 mcg, Calcium, 140.7 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 42.4 mg, Potassium, 294.4 mg, Zinc, 0.1 mg] | sweet-potato-and-spring-onion-soup-38776r |
| rcp22333 | Sweet Potato Halwa, Shakarkand Halwa | NA | NA | [boiled and mashed sweet potato (shakarkand), saffron (kesar) strands, milk, milk, sugar, cardamom (elaichi) powder, chopped mixed nuts, ghee] | 15 mins | 13 mins | [Rajasthani Mithai, Sweets, Traditional Indian Mithai, Halwa, Mahashivaratri, Navratri Vrat, Ekadashi Recipes, Ekadasi, Shravan] | 3Makes 3 servings | Rajasthani | sweet potato halwa recipe | sweet potato halwa with less sugar | sweet potato halwa for blood pressure | sweet potato halwa for fasting | Dive into Indian cuisine with Shakarkandi ka Halwa (Sweet Potato Halwa) - a delightful dessert made with creamy mashed sweet potatoes and fragrant cardamom and saffron. sweet potato halwa with less sugar is a delightful and healthier take on the traditional Indian dessert, known for its rich, sweet flavor and creamy texture. By using sweet potatoes as the main ingredient and reducing the amount of sugar added, this halwa becomes a nutritious and blood pressure-friendly dessert option. Sweet potatoes are a great source of fiber, vitamins, and minerals, including potassium, which is known to help regulate blood pressure. By incorporating sweet potatoes into the halwa, you not only enhance the nutritional value of the dessert but also make it more suitable for those looking to maintain healthy blood pressure levels. To further reduce the sugar content in sweet potato halwa for blood pressure , natural sweeteners like honey, maple syrup, or dates can be used to sweeten the halwa. These alternatives add sweetness without causing a sharp spike in blood sugar levels, making the dessert a better choice for overall health. Enjoying sweet potato halwa with less sugar can satisfy your sweet cravings while providing essential nutrients and potentially supporting your blood pressure goals. Indulge in this delicious treat guilt-free and revel in the comforting flavors of a traditional dessert with a healthier twist. For those not having health issues try our shakarkand ka halwa recipe, a perfect Navrati dish to have during fasting. Pro tips for sweet potato halwa 1. Since sweet potatoes are naturally sweet, very little sugar is required in this recipe. You can enjoy the sweet potato halwa hot, or allow it to cool and refrigerate. Either way, it is sure to satisfy your sweet tooth in a healthy way. 2. Choose sweet potatoes that are naturally sweet: Opt for sweet potatoes that are naturally sweet and flavorful. This will allow you to reduce the amount of added sugar in the halwa while still achieving a deliciously sweet taste. 3. Cook the sweet potatoes well: Ensure that the sweet potatoes are cooked thoroughly to bring out their natural sweetness. This will help enhance the flavor of the halwa and reduce the reliance on added sugar. 4. Enhance flavor with spices: Incorporate warm spices like cinnamon, cardamom, or nutmeg to enhance the natural sweetness of the sweet potatoes. These spices add depth of flavor and can help reduce the need for additional sugar. Enjoy sweet potato halwa recipe | sweet potato halwa with less sugar | sweet potato halwa for blood pressure | sweet potato halwa for fasting with step by step photos. | [To make sweet potato halwa, combine the warm milk and saffron in a small bowl, mix well and keep aside., Heat the ghee in a deep non-stick pan and add the mashed sweet potatoes and sauté on a medium flame for 2 minutes., Add the milk, sugar, cardamom powder and ½ cup water, mix well cook on medium flame for 6 to 7 minutes or till the mixture starts to leave the sides of the pan, while stirring continuously., Add the saffron-milk mixture and nuts, mix well and cook on medium flame for 3 to 4 minutes, while stirring occasionally., Serve the sweet potato halwa hot.] | [Energy, 170 cal, Protein, 3.5 g, Carbohydrates, 24.5 g, Fiber, 1.5 g, Fat, 5.6 g, Cholesterol, 6.1 mg, Sodium, 16.5 mg] | sweet-potato-halwa-shakarkand-halwa-22333r |
| rcp3606 | Sweet Potato Puranpoli | NA | NA | [whole wheat flour (gehun ka atta), low-fat milk, grated sweet potato (shakarkand), powdered sugar, nutmeg (jaiphal) powder, cardamom (elaichi) powder, saffron (kesar) strands, whole wheat flour (gehun ka atta), oil ghee] | 10 mins | 10 mins | [Maharashtrian Rotis / Polis, Traditional Indian Mithai, Indian Tawa, Raksha - Bandhan, Ganesh Chaturthi, Tava, Quick Indian Sweets] | 4Makes 4 puranpolis | Maharashtrian | sweet potato puran poli recipe | shakarkand puranpoli | puran poli with sweet potato | with 32 amazing images. sweet potato puran poli is a sweet stuffed flat bread made by the stuffing of cooked mashed sweet potato and jaggery. Learn how to make sweet potato puran poli recipe | shakarkand puranpoli | puran poli with sweet potato | Sweet potatoes have been used instead of dal to make these shakarkand puranpoli. Cardamom powder, nutmeg and saffron are add to the pleasing aroma of these low-fat puranpolis. This Maharashtrian recipe is also called as Ratale puran poli. A healthy version of the traditional calorie laden puranpolis. Enjoy them with low fat milk or ghee for a sweet ending! Tips to make sweet potato puranpoli: 1. Instead of sugar you can add jaggery to make puranpoli stuffing. 2. If you wish you can also add grated coconut, it will a nice taste. 3. Milk is used to knead the dough for making soft puran polis. Enjoy sweet potato puran poli recipe | shakarkand puranpoli | puran poli with sweet potato | with detailed step by step images. | [To make sweet potato puranpoli, combine the wheat flour and milk along with little water and knead into a soft dough., Divide the dough into 4 equal portions and keep aside., Roll out one portion of the dough into a circle of 75 mm. (3") diameter., Place one portion of the filling mixture in the centre of the circle., Bring together all the sides in the centre and seal tightly., Roll out again into a circle of 125 mm. (5") diameter using whole wheat flour for rolling., Heat a non-stick tava (griddle), grease with ghee and cook on a medium flame using little oil till it turns golden brown in colour from both the sides., Repeat with the remaining dough and filling to make 3 more puranpolis., Serve the sweet potato puranpoli hot.] | [Energy, 76 cal, Protein, 1.6 g, Carbohydrates, 14.4 g, Fiber, 1.8 g, Fat, 1.5 g, Cholesterol, 0 mg, Sodium, 5.7 mg] | sweet-potato-puranpoli-3606r |
| rcp42587 | Sweet Potato Roti | Snacks | NA | [boiled and mashed sweet potato (shakarkand), whole wheat flour (gehun ka atta), chilli powder, turmeric powder (haldi), cumin seeds (jeera) powder, chopped coriander (dhania), salt, whole wheat flour (gehun ka atta), ghee] | 15 mins | 15 mins | [Breakfast Theplas, Parathas, Indian Rotis, Tava, Lunch Roti, Kids Lunch Box, Rotis for dinner, Indian breads for dinner, Comfort Food Snacks] | 12Makes 12 rotis | Indian | The Sweet Potato Roti is an off-beat roti with the pleasant flavour of sweet potatoes, perked up with spice powders and coriander. The scrumptious mouth-feel and peppy flavour of this mildly-sweet roti is sure to be loved by young and old alike. It is comparable to thepla but quite different too, which makes it a must-try! You can serve it as a snack or for breakfast, with your favourite subzi or just curds and pickle. You can also try other sweet potato recipes like Sweet Potato Tikki or Sweet Potato Khichdi. | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough water., Divide the dough into 12 equal portions., Roll out a portion into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook on a medium flame, using ½ tsp of ghee, till it turns golden brown in colour from both the sides., Repeat steps 3 and 4 to make 11 more rotis., Serve immediately.] | [Energy, 66 cal, Protein, 1.4 g, Carbohydrates, 9.5 g, Fiber, 1.6 g, Fat, 2.7 g, Cholesterol, 0 mg, Sodium, 2.8 mg] | sweet-potato-roti-42587r |
| rcp42358 | Sweet Potato Tikki Recipe, Shakarkand Tikki | Snacks | NA | [potatoes, chopped coriander (dhania), chilli powder, turmeric powder (haldi), chaat masala, lemon juice, cornflour, rice flour (chawal ka atta), salt, oil, chaat masala, tomato] | 15 mins | 20 mins | [Punjabi Swadisht Nashta, Quick Evening Snacks, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Raksha - Bandhan, Mother's Day] | 15Makes 15 tikkis (15 tikki ) | Punjabi | sweet potato tikki recipe | shakarkandi tikki | Indian sweet potato cutlet | shakarkand tikki party snack | with 13 amazing images. sweet potato tikki recipe | shakarkandi tikki | Indian sweet potato cutlet | shakarkand tikki party snack is a truly appetizing treat, ideal to serve as a starter. Learn how to make shakarkandi tikki. To make sweet potato tikki, combine all the ingredients in a deep bowl and mix very well with your hands. Divide the mixture into 15 equal portions and shape each portion into a round 50 mm. (2”) diameter flat tikki. Heat the oil in a deep non-stick pan, and deep-fry a few tikkis at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Sprinkle the chaat masala evenly over the tikkis. Serve immediately with green chutney and tomato ketchup. The sweet succulence of sweet potatoes combined with the tongue-tickling excitement of chaat masala, lemon juice and other ingredients gives this shakarkandi tikki a very different flavour, compared to other tikkis you have tasted before. Sweet potato, with its fibrous yet soft texture, also gives the tikki a unique mouth-feel. Deep-fried, with a crisp yet soft texture, the Indian sweet potato cutlet is a wonderful tea-time accompaniment that will become a favourite with everybody. Serve this dainty shakarkand tikki party snack with tomato ketchup or green chutney. Do not forget to sprinkle chaat masala on top. It is a real flavour booster. Also try other tikkis too like Lehsuni Matki Palak Tikki or Stuffed Aloo Tikki Chaat. Tips for sweet potato tikki. 1. After combining all the ingredients, the mixture should be like a dough. 2. Always try deep-frying 1 tikki. If you think it disintegrates in oil while frying, then add 1 tbsp of rice flour. 3. Do not deep fry more than 4 to 5 tikkis at a time. Also keep a close watch while frying, as they tend to burn quickly. Enjoy sweet potato tikki recipe | shakarkandi tikki | Indian sweet potato cutlet | shakarkand tikki party snack | with step by step photos. | [To make sweet potato tikki, combine all the ingredients in a deep bowl and mix very well with your hands., Divide the mixture into 15 equal portions and shape each portion into a round 50 mm. (2”) diameter flat tikki., Heat the oil in a deep non-stick pan, and deep-fry a few tikkis at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Sprinkle the chaat masala evenly over the tikkis., Serve the sweet potato tikki immediately with green chutney and tomato ketchup.] | [Energy, 51 cal, Protein, 0.5 g, Carbohydrates, 6.3 g, Fiber, 0.5 g, Fat, 2.6 g, Cholesterol, 0 mg, Sodium, 2.5 mg] | sweet-potato-tikki-recipe-shakarkand-tikki-42358r |
| rcp41319 | Sweet Potato Tikkis with Tomato Raita | Snacks | NA | [boiled , peeled and mashed sweet potatoes, besan (bengal gram flour), chopped mixed vegetables, green chilli paste, garlic (lehsun) paste, garam masala, lemon juice, cumin seeds (jeera) powder, salt, chopped coriander (dhania), oil, whisked curds (dahi), chopped tomatoes, chopped coriander (dhania), cumin seeds (jeera) powder, chilli powder, salt] | 15 mins | 5 mins | [Frozen Foods, Indian Freezer Recipes, Indian Snacks for Entertaining, Evening Tea Snacks, Karwa Chauth, Indian Party, Indian Birthday Party, High Tea Party] | 10Makes 10 tikkis | Indian | sweet potato tikki with tomato raita | vegetable shakarkand cutlet | shakarkandi tikki with raita | with 28 amazing images. sweet potato tikki with tomato raita is a delicious and nutritious snack recipe. Learn how to make sweet potato tikki with tomato raita | vegetable shakarkand cutlet | shakarkandi tikki with raita | This vegetable shakarkand cutlet combines the sweetness of roasted sweet potatoes with fragrant spices to create crispy and flavorful "tikkis". The cooling and tangy tomato raita complements the tikkis perfectly, making this dish a delightful and satisfying vegetarian option. Succulent yet crisp, sweet yet spicy, these shakarkandi tikki with raita must be experienced to be understood. The soft texture and pleasant taste of sweet potatoes work very well with the selected gamut of spice powders and pastes to give you wonderful tikkis with a fabulous mouth-feel. Pair your sweet potato tikki with tomato raita with a refreshing Tomato Raita, its tangy flavor perfectly complementing the sweetness of the tikkis, all with a hint of spice. You can also try other sweet potato recipes like Sweet Potato Khichdi and Sweet Potato Rabadi. pro tips to make sweet potato tikki: 1. You can add finely chopped mint leaves for the refreshing kick. 2. Instead of besan you can also add oats flour for binding. 3. Make sure to drain the sweet potatoes well after cooking them. Excess moisture can lead to mushy tikkis. Enjoy sweet potato tikki with tomato raita | vegetable shakarkand cutlet | shakarkandi tikki with raita | with detailed step by step photos. | [To make sweet potato tikki recipe, combine all the tikki ingredients in a deep bowl and mix well., Divide the mixture into 10 equal portions., Roll each portion of the mixture into 50 mm. (2 inch) diameter flat tikki., Heat a non-stick tava (griddle), grease it wel using 1 tsp oil, place the tikkis on it and cook using 1 tsp oil till they turn golden brown in colour from both the sides., Serve sweet potato tikki immediately with tomato raita.] | [Energy, 46 cal, Protein, 1.2 g, Carbohydrates, 6.2 g, Fiber, 1.2 g, Fat, 1.8 g, Cholesterol, 1.6 mg, Sodium, 123.1 mg] | sweet-potato-tikkis-with-tomato-raita-41319r |
| rcp40433 | Sweet Punjabi Lassi, Dahi Ki Lassi | NA | NA | [curd (dahi), powdered sugar] | 5 mins | 0 mins | [Punjabi Drinks, Indian Drinks / Sharbats, Mahashivaratri, Mother's Day, Refrigerator, Post Surgery Full Fluid Diet] | 4Makes 4 glasses | Punjabi | sweet Punjabi lassi recipe | dahi ki lassi | sweet lassi | 2 ingredient lassi recipe | with 7 amazing images. The secret to making perfect sweet Punjabi lassi lies in the curds. If the curds are loosely set or sour, you will just not get it right. So, the first step is to put the curds into the refrigerator as soon as it sets, so that after some time it will be thick and luscious, with a fresh flavour that is just perfect for dahi ki lassi. All you need is such fresh curds and sugar to make a large glass of thick sweet Punjabi lassi which is not only refreshing but also quite satiating. Sometimes, a glass of sweet Punjabi lassi can be a mini meal itself! Notes and tips on making the perfect sweet Punjabi lassi. 1. To make the Sweet Lassi (Punjabi Sweet Lassi), take thick curd in a deep bowl. If the curd is not thick, the sweet lassi will be very watery. Use chilled curd for a cold lassi or if you are using room temperature curd then refrigerate till serving. 2. To this, add the powdered sugar. Do not use sugar crystals as they will not dissolve in the curd. You can even add different spices like cardamom and saffron for a unique lassi. 3. Now whisk the curd till smooth. Make sure the sugar has been properly mixed in with the curd. 4. Since we have used thick curd, we are adding just about 1/4 cup of water to loosen the Sweet Lassi a little so it isn’t too thick to drink. Enjoy lassi after relishing chatpata chaats like Chole Tikki Chaat, Sev Puri, Chilla Chaat etc. Other variants of dahi ki lassi to try are Grape Lassi, Mango Lassi, Kesar-Pista Lassi, Cardamom Lassi and salty variant like Phudina Lassi . Refrigerate the Sweet lassi for at least 30 minutes before serving. This is because lassi is best served chilled and it also gives the sugar time to dissolve properly into the curd. Enjoy how to make sweet Punjabi lassi recipe | dahi ki lassi | sweet lassi | with detailed step by step photos and video below. | [To make sweet punjabi lassi, combine the curds and powdered sugar in a deep bowl and whisk well till smooth., Add ¼ cup of water and whisk well till smooth., Refrigerate it for 30 minutes., Pour equal quantities of the sweet punjabi lassi into 4 individual glasses and serve immediately.] | [Energy, 286 cal, Protein, 6.5 g, Carbohydrates, 34.8 g, Fiber, 0 g, Fat, 9.8 g, Cholesterol, 24 mg, Sodium, 28.5 mg] | sweet-punjabi-lassi-dahi-ki-lassi-40433r |
| rcp41973 | Sweet Shakarpara, Baked Sweet Shakar Para | Snacks | Veg | [milk, sugar, ghee, whole wheat flour (gehun ka atta), salt] | 2 mins | 0 mins | [Gujarati Breakfast, Baked Snacks, Diwali, Diwali Snacks, Diwali Sweets Mithai, healthy Indian grilled vegetables, Healthy Indian Jar Snacks] | 2Makes 2 cups | Gujarati | Sweet Shakarpara is one of the most famous jar snacks in Western and Northern India. It is made during Holi and other festivals, and is much-loved by all. What makes this classic recipe a great hit with everybody is its crispy texture and pleasant sweetness. While the traditional Sweet Shakarpara is made with refined flour and fried in ghee, here we show you how to make a healthier, baked version using whole wheat flour. Of course, it being a sweet dish we cannot avoid sugar but we have used it minimally just to lend a pleasant sweetness. Take the healthier route and try this out during this festive season. You can also try other healthy sweets like the Pear Rabri and Healthy Peda . | [Combine the milk, sugar and ghee in a deep non-stick pan, mix well and cook on a medium flame for 2 minutes or till the sugar dissolves, while stirring occasionally. Keep aside to cool., Sieve the whole wheat flour and salt together in a deep bowl with the help of a sieve., Add the milk-sugar mixture, a little at a time and knead into a firm dough., Divide the dough into 2 equal portions., Roll out a portion of the dough into 200 mm. (8”) diameter circle., Prick it evenly using a fork, cut it into 25 mm. (1") diamond shaped pieces., Repeat steps 5 and 6 with one more portion., Place them on a greased baking tray at regular intervals., Bake in a pre-heated oven at 180°c (360°f) for 8 to 10 minutes., Cool completely and store in an air-tight container. Use as required.] | [Energy, 312 cal, Protein, 6.7 g, Carbohydrates, 52.4 g, Fiber, 6 g, Fat, 8.7 g, Cholesterol, 3 mg, Sodium, 13.4 mg] | sweet-shakarpara-baked-sweet-shakar-para-41973r |
| rcp4974 | Sweetened Peach with Vanilla Ice Cream | NA | NA | [chopped peaches, sugar, clove (laung/lavang), cinnamon (dalchini), lemon juice, vanilla ice cream] | 10 mins | 25 mins | [Fruit Based Indian Desserts, Indian Ice Creams, Indian Sundae, Desserts for Entertaining, Indian Birthday Party, Western Party, Non-stick Pan] | 6Makes 6 servings | Indian | Peaches are in season! Now, that’s fabulous news because the peach is a fruit that appeals to everybody. With its unique texture, mild flavour and captivating aroma, it lends its to any many fantastic culinary creations. Sweetened Peach with Vanilla Ice-Cream is one such dessert , which everybody will fall in love with. Indeed, who can resist a preserve of peach, cooked with sugar and spices, served with luscious vanilla ice-cream. The cinnamon-tinged peach flavour will linger on your taste buds for a long time after the cup is wiped clean. | [Combine the peaches, sugar, clove, cinnamon and 1 tbsp of water in a broad non-stick pan, mix well and cook on a slow flame for 20 to 25 minutes, while stirring occasionally., Add the lemon juice and mix well., Cool and serve with vanilla ice cream.] | [Energy, 118 cal, Protein, 0.6 g, Carbohydrates, 28.3 g, Fiber, 0.6 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 1 mg] | sweetened-peach-with-vanilla-ice-cream-4974r |
| rcp2305 | Swiss Fingers | NA | NA | [margarine butter, icing sugar, vanilla essence, plain flour (maida), vanilla butter icing, Chocolate Glace Icing] | 20 mins. | 20 mins. | [Cakes] | 13MAkes 12 to 14 pairs. | NA | Lovely-looking pastries for your special parties. Stuffed with rich butter icing and dipped in chocolate sauce. | [Sieve the flour and icing sugar separately., Cream the margarine and sugar very well until light and creamy., Add the sieved flour and vanilla essence and mix well., Fit a star nozzle in a piping bag and fill the bag with the mixture., Grease a baking tin and pipe small fingers on it., Bake in a moderate oven at 350°F for 15 minutes., Cool the fingers, Sandwich the fingers with vanilla butter icing., Dip both the ends in the chocolate glace icing. Allow to dry and store the pastries.] | [Energy, 102 cal, Protein, 1 g, Carbohydrates, 8.5 g, Fiber, 0 g, Fat, 7.2 g, Cholesterol, 0 mg, Sodium, 10.3 mg] | swiss-fingers-2305r |
| rcp2275 | Swiss Roll | NA | NA | [Basic Sponge Cake, melted butter margarine, Lemon Butter Cream/ Icing, powdered sugar] | 15 mins. | 10 mins. | [Rolls, Desserts for Entertaining] | 11Serves 10 to 12 | NA | The classic light and airy roll. Can be served both as a cake and as a pudding. | [Use a 225 mm. x 350 mm. ( 9"x 14") Swiss roll tin for the larger mixture and a 175 mm.x 275 mm. (7"x 11") tin for the smaaler mixture. Prepare the tin as follows - apply melted butter, put greaseproof paper over it and apply melted butter once agai, Prepare the mixture as for sponge cake for puddings., Pour the mixture into the prepared Swiss roll tin., Bake in a hot oven at 450 F. for approx. 7 to 9 minutes., When the roll is springy to touch. taake out immediately. This is most important because an over - barked roll will crack whilst rolling., Sprinkle a sheet of greaseproof paper lavishly with powdered sugar., Invert the roll on this sheet and than peel off the paper from the top., Make a roll with the help of the sugared paper. Allow to cool for same time., When the roll is cold, gently unroll and fill with jam or lemon cream., Reroll, sprinkle wirh poedered sugar., Cut into slices and serve.] | [Energy, 222 cal, Protein, 3.8 g, Carbohydrates, 24.6 g, Fiber, 0 g, Fat, 11.8 g, Cholesterol, 30.2 mg, Sodium, 98.8 mg] | swiss-roll-2275r |
| rcp36942 | Swiss Roll ( Cakes and Pastries) | NA | NA | [margarine, icing sugar, lemon, lemon essence, lemon yellow colour, plain flour (maida), cocoa powder, soda bi-carb, condensed milk, baking powder, melted butter margarine, vanilla essence, sugar syrup, lemon butter cream, piping bag] | 15 mins | 0 mins | [Cakes, Rolls, Basic Indian Dessert Recipes] | 11Makes 10 to 12 slices | Indian | These classic light and airy rolls can be served either as a cake or as a pudding. | [Sieve the icing sugar and add lemon rind to it and keep aside. Cream the icing margarine using a wooden spoon till it is light and smooth., Gradually, add the sieved icing sugar and lemon rind and cream till all the icing sugar is added., Add the lemon essence and lemon yellow colour and mix well. Keep aside., Line a 200 mm. X 300 mm. (8"x 12") swiss roll tin with greaseproof or butter paper. Keep aside., Sieve the flour, cocoa powder, baking powder and soda bi-carb together. Keep aside., Combine the condensed milk and butter in a bowl and whisk well., Add the vanilla essence and whisk well., Add the flour mixture and mix gently using a wooden spoon or spatula., Pour the batter into the prepared tin., Bake in a pre-heated oven at 200?c (400?f) for 15 to 20 minutes until it leaves the sides of the tin and is springy to touch., When ready, remove from the oven and leave aside for 1 minute. Invert the tin over a rack and tap sharply to unmould the cake along with the butter paper. Keep aside., Soak the sponge (along with the butter paper when still warm) lightly with the sugar syrup. Make a cut along one side of the cake using a serrated knife., Spread the lemon butter cream icing evenly on the sponge, leaving 2 tbsp aside to finish the cake., Carefully lift one end of the butter paper and roll up the sponge., After you finish rolling, wrap it in the sme butterpaper and refrigerate to set for 20 minutes., Cut into 12 mm. (½“) slices., Fill a disposable piping bag fitted with a plain nozzle, page 30, with lemon butter cream icing. Make parallel lines on individual serving plates,., Then cross these lines with another set of parallel lines to make a net, applying gentle pressure on the piping bag., Once the net is set place the slices over it and serve.] | [Energy, 112 cal, Protein, 1.4 g, Carbohydrates, 20.5 g, Fiber, 0.3 g, Fat, 2.8 g, Cholesterol, 5.7 mg, Sodium, 31 mg] | swiss-roll--cakes-and-pastries-36942r |
| rcp22587 | Tabbouleh, Lebanese Tabbouleh | NA | NA | [chopped cucumber, chopped tomatoes, chopped parsley, chopped mint leaves (phudina), chopped spring onion greens, broken wheat (dalia), olive oil, lemon juice, crushed garlic (lehsun), sea salt (khada namak)] | 10 mins | 7 mins | [Lebanese Salads, Quick Healthy Recipes, Healthy Indian Salads, Low Carb Diet, Vitamin C Rich Indian recipes, Phytonutrients, Diabetic Salads] | 4Makes 4 servings | Indian | tabbouleh recipe | Lebanese tabbouleh | Indian style tabbouleh | healthy tabouli | with 31 amazing images. tabbouleh recipe | Lebanese tabbouleh | Indian style tabbouleh | healthy tabouli is a nourishing bowl for all those who aspire to eat healthy. Learn how to make Lebanese tabbouleh. To make tabbouleh, combine all the ingredients together. Chill in the fridge. Whisk the tabbouleh dressing and add to tabbouleh just before serving. Mix healthy tabouli well. Serve Indian style tabbouleh chilled. Tabbouleh is a popular Middle Eastern vegetarian recipe, made by tossing together cooked broken wheat and veggies like tomatoes and onions with herbs and lemon juice. A seasoning of freshly ground black pepper enhances the flavours of all the other ingredients making this salad super tasty. Broken wheat being high in fibre and low in glycemic index is known to be a wise choice for weight watchers, diabetics and heart patients. This Indian style tabbouleh is further enriched with veggies which lend a horde of antioxidants like vitamin A, vitamin C, lycopene, quercetin etc. These antioxidants are a ladder to good health as they help reduce stress in the body. The dressing of this healthy tabouli is also filled with nourishment. Though the oil used is 2 tbsp, the use of olive oil adds mono unsaturated fatty acids (MUFA) which helps reduce inflammation in the body and protect the heart. Lemon juice, another ingredient of the dressing, is full of vitamin C – a nutrient which boosts our immunity and builds our resistance to various diseases. Tips for tabbouleh. 1. Keep a close eye while cooking bulgur wheat. It has to be perfectly cooked, but not mushy as we have to make a salad. 2. Parsley can be substituted with finely chopped coriander. 3. This salad can be carried to work. But pack the salad and the dressing in separate containers and combine and toss them just before serving. 4. While pita is most commonly served with tabbouleh, we recommend a healthy soup like minty vegetable oats soup to make a satiating and wholesome meal. Enjoy tabbouleh recipe | Lebanese tabbouleh | Indian style tabbouleh | healthy tabouli | with step by step photos. | [To make tabbouleh, cook 1/3 cup broken wheat (dalia) in boiling water for 7 to 10 minutes. Drain and keep aside., Combine all the ingredients together in a deep bowl. Mix well., Keep the tabbouleh in refrigerator to chill., Whisk the tabbouleh dressing and add to tabbouleh just before serving., Mix healthy tabouli well., Serve indian style tabbouleh chilled., 1/3 cup broken wheat gives 1 cup cooked dalia.] | [Energy, 136 cal, Protein, 2 g, Carbohydrates, 14.5 g, Fiber, 2.3 g, Fat, 8 g, Cholesterol, 0 mg, Sodium, 10.3 mg] | tabbouleh-lebanese-tabbouleh-22587r |
| rcp478 | Table-top Thai Curry | NA | NA | [broccoli, cauliflower florets, baby corn, mushrooms (khumbh), red capscium cubes, capsicum cubes, sliced onions, coconut milk, oil, sugar, salt, green curry paste, chopped spring onions, chopped coriander (dhania)] | 15 mins | 12 mins | [Thai Table-top Thai Cooking, Sabzis with Gravies, International Curries] | 6Makes 6 servings | Thai | A combination of vegetables in thai green curry paste, cooked with a flourish right in front of your guests. | [Boil each vegetables separately in salt water. Drain and keep aside., In a flat pan, heat the oil, add the onions and fry fior a few minutes., Put ½ cup green curry paste and cook on a medium flame for 2 minutes., Add the coconut milk and 1 cup of water and simmer for 2 minutes., Add all the vegetables and stir thoroughly. Add the sugar and salt, mix well and cook on a medium flame for 5 to 7 minutes., Garnish with the coriander and spring onions.] | [Not Given] | table-top-thai-curry-478r |
| rcp39838 | Taco Shells | NA | Veg | [maize flour (makai ka atta), plain flour (maida), oil, carom seeds (ajwain), salt, oil, plain flour (maida)] | 2 mins | 25 mins | [vegetarian Mexican Starters, Mexican Tacos, Mexican Party, Kadai Veg] | 18Makes 18 taco shells (18 taco shell ) | Mexican | taco shells recipe | Mexican taco shells | hard taco shells | how to make Taco Shells at home | with 25 amazing images. taco shells recipe | Mexican taco shells | hard taco shells | how to make Taco Shells at home are simple and easy to make at home. Learn how to make Mexican taco shells. To make taco shells, sieve the maize flour and plain flour together in a deep bowl. Add the oil, carom seeds and salt and knead into a semi-stiff dough using enough warm water. Divide the dough into 18 equal portions. Roll out a portion into a 100 mm. (4”) diameter circle using little plain flour for rolling and prick it with a fork at regular intervals. Heat the oil in a deep non-stick kadhai and deep-fry it till it turns light brown in colour from both the sides. Once it turns light brown, immediately shape it into a shell (‘u’ shape) using a pair of tongs and a frying ladle and continue deep-frying while holding the shell till it turns golden brown in colour from both the sides. Drain it on an absorbent paper. Repeat steps 4 to 6 to make 17 more taco shells. Allow it to cool completely, store in an air-tight container and use as required. If you love Mexican food, then your pantry has to be equipped with hard taco shells, because tacos can be a wonderfully tasty and satiating answer to hunger pangs, being loaded with beans, cheese, veggies, salsa and all your favourite fillings and toppings! Here is how you can make taco shells at home. Although a little time consuming, you can make these aromatic, ajwain flavoured Taco Shells in bulk and store them in an airtight container to use as and when required. As a variation to Mexican taco shells, you can replace carom seeds with mixed herbs or oregano or also add cheese powder to make a variety of herbed taco shells. Use these taco shells to make Mexican Tacos, Rajma and Cottage Cheese Tacos and Corn and Cottage Cheese Tacos. Tips for taco shells. 1. Sieving the maida and maize flour is necessary to get a lump free flour. 2. Prick it uniformly to avoid having bubbles while deep frying. 3. Once you have given it a ‘U’ shape, hold it in the same position till turns golden brown in colour. 4. Ensure to cool completely before storing in an air-tight container. Even slight warmth can make them soggy on storing. Enjoy taco shells recipe | Mexican taco shells | hard taco shells | how to make Taco Shells at home | with step by step photos. | [To make taco shells, sieve the maize flour and plain flour together in a deep bowl., Add the oil, carom seeds and salt and knead into a semi-stiff dough using enough warm water., Divide the dough into 18 equal portions., Roll out a portion into a 100 mm. (4”) diameter circle using little plain flour for rolling and prick it with a fork at regular intervals., Heat the oil in a deep non-stick kadhai and deep-fry it till it turns light brown in colour from both the sides., Once it turns light brown, immediately shape it into a shell (‘u’ shape) using a pair of tongs and a frying laddle and continue deep-frying while holding the shell till it turns golden brown in colour from both the sides. Drain it on an absorbent paper., Repeat steps 4 to 6 to make 17 more taco shells., Allow the taco shells to cool completely, store in an air-tight container and use as required.] | [Energy, 84 cal, Protein, 0.8 g, Carbohydrates, 6.7 g, Fiber, 0.4 g, Fat, 6.1 g, Cholesterol, 0 mg, Sodium, 0.6 mg] | taco-shells-39838r |
| rcp1257 | Tacos, Mexican Tacos Recipe, Vegetarian Tacos | Snacks | NA | [taco shells, soaked and cooked red rajma (kidney beans), oil, chopped onions, garlic (lehsun) paste, tomato pulp, tomato ketchup, chilli powder, cumin seeds (jeera) powder, salt, chopped tomatoes, chopped spring onions whites greens, chopped green chillies, dry red chilli flakes (paprika), dried oregano, chopped coriander (dhania), sugar, salt, tomato ketchup, red chilli sauce, shredded iceberg lettuce, grated processed cheese] | 25 mins | 7 mins | [Mexican Main Dish, Mexican Tacos, Indian Snacks for Entertaining, Mexican Delights, Raksha - Bandhan, Christmas, Father's Day] | 14Makes 14 tacos | Indian | tacos recipe | Mexican tacos recipe | Vegetarian Tacos | with 20 amazing images. Travel into the heartlands of Mexico with hearty and satiating tacos, one of the most famous dishes of that region. A crispy taco shell, loaded with wholesome rajma topping and tangy uncooked salsa is a delight, which is enhanced further by peppy sauces, juicy lettuce and oh-so-yummy grated cheese! It is a rustic experience, which warms the heart and fills the tummy with its sensual flavours and mealy textures. Serve the tacos as soon as they are assembled. Notes on tacos recipe. 1. While the rajma mixture is being cooked, lightly mash rajma with the help of a potato masher. Do not mash completely, this is just to give it little consistency and thickness. 2. Then keep on cooking for some more time, while stirring occasionally. Once the excess moisture has evaporated, the rajma topping for the tacos is ready. 3. You should soak the lettuce leaves in ice-cold water for sometime and then chop them, which will give them a nice crunchy texture on the tacos. tacos are very filling, they can be enjoyed as a meal by itself, but if you wish create a Mexican meal with side dishes like Chilli Rellenos, Fresh Fruit Salad with Basil Dressing, Crusty Potato Fingers, Mexican Cheese Fajita and Mexican Fried Rice. Learn to make tacos recipe | Mexican tacos recipe | Vegetarian Tacos | with step by step photos below. | [Heat the oil in a broad non-stick pan, add the onions and garlic paste and sauté on a medium flame for 1 to 2 minutes., Add the tomato pulp, tomato ketchup, chilli powder, cumin seeds powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the rajma, mix well, mash it lightly using a potato masher and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside., Combine all the ingredients in a deep bowl, mix well and mash it lightly using the back of a spoon for 2 to 3 minutes so that the flavours blend well. Keep aside., Fill a taco shell with 1 tbsp of rajma filling, ½ tbsp of uncooked salsa and spread ½ tsp of tomato ketchup and ¼ tsp of chilli sauce evenly over it., Arrange a few shredded lettuce leaves and 2 tsp of grated cheese evenly over it., Repeat steps 1 and 2 to make 13 more tacos., Serve the tacos immediately., ¾ cup of raw rajma when soaked for 8 hours, drained and pressure cooked with enough water for 6 whistles gives 2 cups of cooked rajma.] | [Energy, 152 cal, Protein, 4.7 g, Carbohydrates, 14.2 g, Fiber, 1.3 g, Fat, 8.8 g, Cholesterol, 6 mg, Sodium, 129.8 mg] | tacos-mexican-tacos-recipe-vegetarian-tacos-1257r |
| rcp4975 | Tagine, Veg Moroccan Tagine with Broken Wheat | NA | Veg | [broken wheat (dalia), olive oil, chopped onions, chopped garlic (lehsun), carrot cubes, zucchini cubes, capsicum cubes, tomato cubes, coriander (dhania) powder, cumin seeds (jeera) powder, garam masala, salt freshly ground black pepper (kalimirch)] | 15 mins | 11 mins | [One Dish Vegetarian Meals, International Curries, Western Party, Non-stick Pan] | 4Makes 4 servings | NA | Broken wheat is a very versatile ingredient, which can be used to make dishes ranging from upma to salads. Tasty treats like Broken Wheat Upma and Broken Wheat Salad with Chick Peas and Roasted Pepper prove this fact. Here is yet another recipe to add to your broken wheat cookbook! Tagine is a famous North African dish in which broken wheat is cooked along with spices, veggies, and other ingredients. While Tagine is traditionally cooked in a special cone-shaped clay pot, here we show you how to make a marvelous but easy Tagine using a simple non-stick pan. This sumptuous dish combines broken wheat with a range of healthy veggies, and is flavoured zestfully with spice powders like garam masala. Serve the Tagine hot and fresh. | [Soak the broken wheat in enough hot water in a deep bowl and cover and keep aside for 30 minutes. Drain well., Heat the oil a deep non-stick pan, add the onions and garlic and sauté on a medium flame for 1 minute., Add the carrot, zucchini, capsicum and tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add ½ cup of water, mix well cover with a lid and cook on a medium flame for 3 minutes, while stirring occasionally., Add the soaked broken wheat, coriander powder, cumin seeds powder, garam masala, salt , pepper and ¼ cup of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Serve hot.] | [Energy, 216 cal, Protein, 3.7 g, Carbohydrates, 32 g, Fiber, 1.8 g, Fat, 8.2 g, Cholesterol, 0 mg, Vitamin A, 334 mcg, Vitamin B1, 0.4 mg, Vitamin B2, 0.1 mg, Vitamin B3, 2 mg, Vitamin C, 31 mg, Folic Acid, 10.4 mcg, Calcium, 34.3 mg, Iron, 2.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 7.9 mg, Potassium, 175.4 mg, Zinc, 0.1 mg] | tagine-veg-moroccan-tagine-with-broken-wheat-4975r |
| rcp42078 | Tamarind Paste, Imli Homemade Paste | NA | NA | [tamarind (imli), water] | 2 mins | 0 mins | [] | 5Makes 5 tbsp (5 tbsp ) | NA | Tamarind Paste is a must-have ingredient if you wish to explore the cuisine of South and Western India. It lends a nice homely tang to many curries and gravies. Remember to soak the tamarind in warm water so that it gets soaked well and you can extract the maximum pulp out of it. You can store this homemade tamarind paste in the fridge and use as required. Other basic pastes in our collection include Boiled Onion Paste , Basic Hydrabadi Paste , Basic Chettinad Paste and many more. | [Combine the tamarind and warm water in a bowl, cover with a lid and keep aside for 30 minutes., Rub the tamarind well using your fingers till all the pulp has been extracted., Strain the mixture using a strainer in a deep bowl., Use as required.] | [Energy, 29 cal, Protein, 0.3 g, Carbohydrates, 7.5 g, Fiber, 0 g, Fat, 0.1 g, Cholesterol, 0 mg, Vitamin A, 1.1 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 0.4 mg, Folic Acid, 0 mcg, Calcium, 8.9 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 3.4 mg, Potassium, 75.6 mg, Zinc, 0 mg] | tamarind-paste-imli-homemade-paste-42078r |
| rcp32648 | Tamarind Pulp, Imli Pulp | NA | NA | [tamarind (imli), water] | 2 mins | 0 mins | [South Indian] | 1Makes 0.75 cup (11 tbsp ) | South Indian | tamarind pulp recipe | how to make imli pulp | how to make tamarind pulp at home | tamarind pulp for South Indian recipes | with 7 amazing images. tamarind pulp recipe | how to make imli pulp | how to make tamarind pulp at home | tamarind pulp for South Indian recipes is an essential ingredient in the preparation of South Indian dishes like Sambhar, Rasam, Ginger Pachdi and various other dal and vegetable preparations. Learn how to make tamarind pulp at home. To make tamarind pulp, combine the tamarind and warm water in a bowl, cover with a lid and keep aside for 30 minutes. Rub the tamarind well using your fingers till all the pulp has been extracted. Strain the mixture using a strainer in a deep bowl. Use as required. Imli pulp is a basic recipe to many Indian recipes. It lends the dish a classic tang that tickles the taste buds. You can make a batch of tamarind pulp at home and store it in an airtight glass jar in the fridge for a week, to use as and when required. This tamarind pulp made at home though features a lot in South Indian cooking, it finds place in other cuisines too! It also lends it sourness to many right from snacks to dals and curries. Gujarati Paatra, Sindhi Kadhi, Maharashtrian Paatal bhaji and so on… Its sourness is best balance with the use of jaggery in many recipes to strike the perfect pleasing sweet and sour taste. Tamarind is a good source of antioxidant polyphenols which exhibit anti-inflammatory properties. It is also a good source of vitamin C, fibre, potassium and magnesium. It has a negligible amount of fat, but on the other hand, tamarind is pretty high on the calorie scale. So one needs to be very cautious about the quantity consumed. Tips for tamarind pulp. 1. Soaking tamarind is very crucial to get pulp. If you are in a hurry, add tamarind to hot water instead of warm water. 2. To make tamarind water, add more water. You will then get imli ka pani. Enjoy tamarind pulp recipe | how to make imli pulp | how to make tamarind pulp at home | tamarind pulp for South Indian recipes | with step by step photos. | [To make tamarind pulp, combine the tamarind and warm water in a bowl, cover with a lid and keep aside for 30 minutes., Rub the tamarind well using your fingers till all the pulp has been extracted., Strain the mixture using a strainer in a deep bowl., Use the tamarind pulp as required.] | [Energy, 13 cal, Protein, 0.2 g, Carbohydrates, 3.4 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 1.5 mg] | tamarind-pulp-imli-pulp-32648r |
| rcp4757 | Tamarind Rice | NA | Veg | [steamed rice (chawal), urad dal (split black lentils), green chilli slit green chilli, whole dry kashmiri red chilli, grated ginger (adrak), asafoetida (hing), curry leaves (kadi patta), oil, salt, tamarind (imli), turmeric powder (haldi), chilli powder, water, ghee, chopped coriander (dhania)] | 10 mins | 7 mins | [South Indian Rice, Tamil Nadu Food, Traditional Indian Rice Recipes, Quick South Indian, Maharashtrian Rice Recipes, Quick Vegetarian Rice, khichdi Recipes, Senior Citizen, Indian Travel Food Rice, Biryani, Pulao] | 4Makes 4 servings | Maharashtrian | Called Puliyodare in Tamil, this is an Iyengar cuisine classic. A heart-warming dish that uses tamarind to create a magical flavor. The South Indian style tadka adds both flavor as well as appeal, making this a great lunch/dinner recipe. Enjaaai! | [Combine the tamarind with ½ cup of water and cook over medium flame for a minute. Allow it to cool slightly., Pass through a strainer to get a thick pulp., Add the turmeric powder and chilli powder and keep aside., Heat the oil in a pan and add the urad dal and roast till it turns golden brown in colour., Add the green chilli, dry red chilli, ginger, asafoetida and curry leaves and cook for a few more seconds., Add the tamarind paste, mix well and cook for 2 minutes., Add the steamed rice and salt, mix well and cook for 3 to 4 minutes., Serve hot garnished with the ghee and coriander.] | [Energy, 233 cal, Protein, 3.3 g, Carbohydrates, 31.1 g, Fiber, 1.9 g, Fat, 10.5 g, Cholesterol, 0 mg, Sodium, 3.8 mg] | tamarind-rice-4757r |
| rcp36275 | Tamarind Sweet and Sour Drink, Imli Masala Drink | NA | Veg | [tamarind (imli), jaggery (gur), cumin seeds (jeera) powder, sugar, rock salt (sendha namak), salt, freshly ground black pepper (kalimirch)] | 10 mins | 0 mins | [Punjabi Drinks, Indian Drinks / Sharbats, Indian Mocktails, No Cooking Veg Indian, Indian Party, Healthy Drinks Smoothies & Milkshakes] | 5Makes 5 glasses | Punjabi | tamarind sweet and sour drink recipe | imli masala drink | imli ka amlana | Indian tamarind drink | with 19 amazing images. tamarind sweet and sour drink recipe | imli masala drink | imli ka amlana | Indian tamarind drink is a peppy drink which can be served at any time of the day. To make tamarind sweet and sour drink, combine the tamarind and ½ cup of water in a small bowl, mix well and keep aside to soak for 1 hour. Squeeze out the pulp from soaked tamarind using your hands. Strain the tamarind pulp well using a strainer. Combine all the ingredients with the strained tamarind pulp and 1 cup of chilled water in a mixer and blend till smooth. Transfer the mixture into a deep bowl, add 3 cups of chilled water and mix well. Serve chilled. Tamarind and jaggery are a well-known team, not only in Indian cuisine but in other parts of Asia too. We find the magic of this duo playing out in several chutneys and sweet-and-sour sauces. This imli masala drink is another chance to lose yourself in the reverberating flavours of tamarind, jaggery, rock salt and appropriate spice powders along with sugar. This chatpata imli ka amlana is strongly influenced by the spice powders, and you will really feel the tingling sensation on your taste buds when you have it chilled. Enjoy this refreshing Indian tamarind drink accompanied with mouth-watering snacks like bhajiya pav and moong sprouts and potato salli chaat. Tips for tamarind sweet and sour drink. 1. This recipe makes use of dried tamarind and not fresh tamarind. 2. Use warm water for soaking tamarind, so as to get the maximum tamarind pulp. 3. Prefer to use your fingers to rub the tamarind mixture in the strainer. If you find the tamarind mixture to be pulpy, then keep pressing and crushing till all the pulp has been extracted. Add a tbsp. of water if required. It helps to extract the pulp. 4. You can make a batch of Tamarind pulp and store it in an airtight container in the fridge for around a week. In the deep freezer, it stays for 2 to 3 months. Before making the drink, thaw it and use it. Enjoy tamarind sweet and sour drink recipe | imli masala drink | imli ka amlana | Indian tamarind drink | with step by step photos. | [Combine the tamarind and ½ cup of water in a small bowl, mix well and keep aside to soak for 1 hour., Squeeze out the pulp from soaked tamarind using your hands., Strain the tamarind pulp well using a strainer., Combine all the ingredients with the strained tamarind pulp and 1 cup of chilled water in a mixer and blend till smooth., Transfer the mixture into a deep bowl, add 3 cups of chilled water and mix well., Serve chilled.] | [Energy, 102 cal, Protein, 0 g, Carbohydrates, 25.3 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 620.1 mg] | tamarind-sweet-and-sour-drink-imli-masala-drink-36275r |
| rcp225 | Tamarind Water, Imli ka Pani | NA | NA | [tamarind (imli), water] | 2 mins | 5 mins | [Punjabi, Gujarati, South Indian, Maharashtrian, Main Course] | Makes 0.5 cup (7 tbsp ) | Punjabi | tamarind water recipe | imli ka pani | Indian homemade tamarind water | how to make tamarind water for sambar | with 10 amazing images. tamarind water recipe | imli ka pani | Indian homemade tamarind water | how to make tamarind water for sambar is a basic ingredient used in Indian cooking. Learn how to make tamarind water for sambar. To make tamarind water, combine the tamarind and warm water in a deep bowl, cover it with a lid and keep aside for 30 minutes. Rub the tamarind well using your fingers till all the pulp has been extracted. Strain the mixture using a strainer in a deep bowl. Use as required. Tamarind has a unique tang, which is quite different from lemon, tomatoes or other tangy ingredients. From dals and curries to gravies and South Indian dishes like Sambhar and Rasam, tamarind water for sambar is a great value add. The difference between Indian homemade tamarind water and tamarind pulp is that the water is dilute and less concentrated, while the tamarind pulp is thick and very concentrated. The famous Gujarati snack Patra gets its tangy flavour too from imli ka pani and so does the famous Parsi delicacy dhansaak make use of tamarind water to enhance the flavour of the dish. Tips for tamarind water. 1. This recipe makes use of dried tamarind and not fresh tamarind. 2. Use warm water for soaking, so as to get the maximum tamarind extract. 3. Prefer to use your fingers to press and crush the tamarind mixture in the strainer. If you find the tamarind mixture to be pulpy, then keep pressing and crushing till all the pulp has been extracted. Add a tbsp. of water if required. It helps to extract the pulp. 4. You can make a batch of Tamarind Water and store it in an airtight container in the fridge for around a week. In the deep freezer, it stays for 2 to 3 months. Enjoy tamarind water recipe | imli ka pani | Indian homemade tamarind water | how to make tamarind water for sambar | with step by step photos. | [Combine the tamarind and warm water in a deep bowl, cover it with a lid and keep aside for 30 minutes., Rub the tamarind well using your fingers till all the pulp has been extracted., Strain the mixture using a strainer in a deep bowl., Use as required.] | [Energy, 4 cal, Protein, 0 g, Carbohydrates, 1 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.4 mg] | tamarind-water-imli-ka-pani-225r |
| rcp30868 | Tamatar Dhania ka Shorba | NA | Veg | [chopped tomatoes, besan (bengal gram flour), curry leaves (kadi patta), chilli powder, salt, sugar, lemon juice, ghee, mustard seeds ( rai / sarson), cumin seeds (jeera), chopped coriander (dhania)] | 15 mins | 15 mins | [Punjabi Shorbas | Punjabi Soups, Thick / Creamy Indian Soups, Jhat-Pat Soup, Quick Vegetarian Soups, Hyderabadi Soups] | 4Makes 4 servings | Punjabi | The tamatar dhania ka shorba is a punjabi's version of the ever popular tomato soup. Shorbas were made popular by the princes and maharajas in india. Served piping hot, this shorba combines the goodness of tomatoes and coriander. Besan is used as a thickening agent for the shorba. The curry leaves, mustard seeds and cumin seeds impart a deliciously indian flavour and the sugar helps curb the tanginess of the tomatoes | [Dissolve the besan in 1 cup of water. Keep aside., Boil 2 cups of water in a pan, add the tomatoes and cook for 3-4 minutes. Do not strain., Add the curry leaves and chilli powder and blend in a mixer to a smooth purée., Transfer to a deep pan and bring to boil., Add the besan mixture, salt, sugar and lemon juice and mix well. Simmer for 3-4 minutes and keep aside., For the tempering, heat the ghee in a small pan and add the mustard seeds and cumin seeds., When they crackle, add the tempering to the tamatar dhania ka shorba and mix well., Serve immediately garnished with coriander.] | [Energy, 94 cal, Protein, 2.4 g, Carbohydrates, 12.2 g, Fiber, 4.3 g, Fat, 3.8 g, Cholesterol, 0 mg, Sodium, 31.2 mg] | tamatar-dhania-ka-shorba-30868r |
| rcp33975 | Tamatar Ka Shorba ( Soups and Salads Recipe ) | NA | Veg | [besan (bengal gram flour), tomato, curry leaves (kadi patta), chilli powder, salt, sugar, lemon juice, ghee, mustard seeds ( rai / sarson), cumin seeds (jeera), chopped coriander (dhania)] | 15 mins | 15 mins | [Punjabi Shorbas | Punjabi Soups, Thick / Creamy Indian Soups, Jhat-Pat Soup, Quick Vegetarian Soups] | 4Makes 4 servings (4serving ) | Punjabi | A popular indian soup that simply cannot be missed when talking of an authentic north indian menu! this soup revels in the tangy flavours of its main ingredient, the ubiquitous tomato! a mixture of besan, salt and water is cooked along with the tomato puree for a creamy thickness. A tempering of curry leaves, mustard and cumin seeds in ghee sets this apart from the regular tomato soup and gives it its characteristic flavour. Garnish with fresh coriander and serve hot with assorted papads. | [Combine the besan with 1 cup of water, mix well and keep aside., Boil 2 cups of water in a deep non-stick pan, add the tomatoes and cook for 3 to 4 minutes. Do not strain., Cool slightly, add the curry leaves and chilli powder and blend in a mixer to a smooth purée., Transfer the purée to a deep non-stick pan and bring to boil., Add the besan mixture, salt, sugar and lemon juice, mix well and simmer for 3 to 4 minutes. Keep aside., Heat the ghee in a small pan and add the mustard seeds and cumin seeds., When they crackle, add the tempering to the tomato shorba and mix well., Serve immediately garnished with coriander.] | [Energy, 111 cal, Protein, 3.2 g, Carbohydrates, 15.3 g, Fiber, 5.7 g, Fat, 4 g, Cholesterol, 0 mg, Sodium, 42.4 mg] | tamatar-ka-shorba--soups-and-salads-recipe--33975r |
| rcp2861 | Tamatar ki Chutney, Indian Tomato Chutney for Chaats | NA | NA | [tomato pulp, chopped tomatoes, oil, chopped garlic (lehsun), carom seeds (ajwain), asafoetida (hing), chilli powder, sugar, salt] | 15 mins | 9 mins | [Punjabi Raita | Punjabi Chutney | Achar, different kinds of Indian chutney, Indian Dips / Sauces, Indian Party, High Tea Party, Mixer] | 1Makes 1 cup (14 tbsp ) | Punjabi | tamatar ki chutney recipe | tomato chutney for chaats | with 10 amazing images. A tomato-based chutney with the zesty overtones of garlic and carom seeds, this tamatar ki chutney is a handy ingredient for desi food lovers. tomato chutney for chaats is quick and easy to make. We have prepared our famous Low Calorie Sev Puri recipe using this luscious tomato chutney . Chutney's are made in every Indian household and each has their style of preparing it. Chutney's are basically condiments and dips and we show you how to make tomato chutney for chaat. All we have done to prepare tamatar ki chutney is heat oil in a pan, added garlic, carom seeds and asafoetida. Carom seeds will add a nice flavor to our chutney. Further, we have added chopped tomatoes, along with tomato pulp, sugar and salt and cooked everything together. Cool and store tamatar ki chutney in air-tight container. tomato chutney for chaats can be used to make chaats like Bhel Puri or Sev Puri, or innovatively used as a spread or dip too. You can make a batch of this chutney and store it for around three days in an airtight container in the fridge, and use it as and when required to add a revitalizing flavour to any snack! Try other chutney recipes that can be used in making chaats like Sweet Chutney and Green Chutney. Enjoy tamatar ki chutney recipe | tomato chutney for chaats | with detailed step by step recipe photos and video below. | [To make tamatar ki chutney, heat the oil in a broad non-stick pan, add the garlic, carom seeds and asafoetida and sauté on a medium flame for a few seconds., Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the fresh tomato pulp, chilli powder, sugar and salt, mix well and cook on a medium flame for 6 minutes, while stirring occasionally., Cool the tamatar ki chutney and store in an air-tight container and use as required.] | [Energy, 27 cal, Protein, 0.2 g, Carbohydrates, 1.5 g, Fiber, 0.4 g, Fat, 2.2 g, Cholesterol, 0 mg, Sodium, 2.9 mg] | tamatar-ki-chutney--indian-tomato-chutney-for-chaats-2861r |
| rcp3574 | Tamatar ki Kadhi | Lunch | NA | [chopped tomatoes, mustard seeds ( rai / sarson), cumin seeds (jeera), chopped green chillies, curry leaves (kadi patta), cinnamon (dalchini), cloves (laung / lavang), besan (bengal gram flour), turmeric powder (haldi), chilli powder, asafoetida (hing), grated jaggery (gur), oil, salt, coriander (dhania)] | 10 mins | 30 mins | [Indian Lunch, Kadhi recipes from all across India, Low Calorie Dals, Low Calorie Kadhis, Boiled Indian recipes, Indian Party, Non-stick Pan, Thalassemia] | 4Makes 4 servings | Indian | Like many other dishes, kadhi differs from region to region. This Sindhi Kadhi is a rather special one as it is made using tomatoes. Tomatoes are very low in calories and provide plenty of vitamin A which required for a glowing skin and healthy vision. I assure you that your family will relish this tangy kadhi with a touch of sweetness provided by jaggery. | [Combine the tomatoes and ½ cup of water i a deep non-stick pan, mix well and cook on am edium flame for 5 to 7 minutes, while stirring occasionally., Allow it to cool and blend in a mixer to a smooth purée. Keep aside., Heat the oil in a non-stick pan and add the mustard seeds and cumin seeds., When the seeds crackle, add the green chilli, curry leaves, cinnamon, cloves and besan, mix well and saute on a medium flame for 2 to 2 minutes., Add the turmeric powder, chilli powder, asafoetida and tomato purée along with 1½ cups of water and bring to a boil, while stirring once in between., Add the jiggery and salt, mix well and cook on a medium flame for 2 minutes., Serve hot garnished with a sprig of coriander., If you find the kadhi to be too spicy, add 1 to 2 teaspoons of low fat milk to mellow it down.] | [Energy, 52 cal, Protein, 1.5 g, Carbohydrates, 7.9 g, Fiber, 1.9 g, Fat, 1.6 g, Cholesterol, 0 mg, Sodium, 12.8 mg] | tamatar-ki-kadhi-3574r |
| rcp1960 | Tamatar ki Kadhi ( Indian Cooking) | NA | Veg | [chopped tomatoes, oil, mustard seeds ( rai / sarson), cumin seeds (jeera), chopped green chillies, curry leaves (kadi patta), cloves (laung / lavang), besan (bengal gram flour), turmeric powder (haldi), chilli powder, asafoetida (hing), grated jaggery (gur), salt, coriander (dhania)] | 10 mins | 15 mins | [Jain Dal, Jain Kadhi, Kadhi recipes from all across India, Indian Party, Mixer, Kadai Veg] | 4Makes 4 servings | Jain | Who does not like tangy, lip-smacking kadhi? Here is a tangier, more tantalizing version made of tomato purée (instead of dahi), thickened with besan, and spiced up with an assortment of pungent ingredients. The order of adding ingredients, and the duration of cooking, need to be maintained in order to achieve the perfect consistency. Serve hot with rice for a homely meal that never fails to delight. | [Combine the tomatoes and ½ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally., Allow it to cool completely and blend in a mixer to a smooth purée. Keep aside., Heat the oil in a deep non-stick pan and add the mustard seeds and cumin seeds., When the seeds crackle, add the green chillies, curry leaves, cloves and besan, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Add the turmeric powder, chilli powder, asafoetida, prepared tomato purée and ½ cup of water, mix well and bring to boil, while stirring occasionally., Add the jaggery and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve hot garnished with a sprig of coriander.] | [Energy, 68 cal, Protein, 1.1 g, Carbohydrates, 6.9 g, Fiber, 1.6 g, Fat, 4 g, Cholesterol, 0 mg, Vitamin A, 310.1 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.4 mg, Vitamin C, 21.1 mg, Folic Acid, 26.4 mcg, Calcium, 41 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 11.5 mg, Potassium, 128.3 mg, Zinc, 0 mg] | tamatar-ki-kadhi--indian-cooking-1960r |
| rcp35115 | Tamatar ki Kadhi ( Microwave Recipe) | NA | NA | [chopped tomatoes, oil, mustard seeds ( rai / sarson), cumin seeds (jeera), chopped green chillies, curry leaves (kadi patta), cloves (laung / lavang), besan (bengal gram flour), turmeric powder (haldi), chilli powder, asafoetida (hing), grated jaggery (gur), salt, chopped coriander (dhania)] | 10 mins | 16 mins | [Indian Dal and Kadhi, Microwave, Quick Dals / quick Kadhis] | 4Makes 4 servings | Indian | Does kadhi always have to be curd-based? not really. Experiment with this tamatar ki kadhi. The tanginess of tomatoes replaces the flavour of curds quite smoothly in this smart variant. | [Combine the tomatoes and ½ cup of water in a microwave-safe bowl and microwave on high for 8 minutes., Cool and blend in a mixer to a smooth purée. Keep aside., Put the oil in another microwave-safe bowl and microwave on high for 30 seconds., Add the mustard seeds and cumin seeds and microwave on high for 1 minute., Add the green chillies, curry leaves, cloves and besan, mix well and microwave on high for 2 minutes, stirring once in between after 1 minute., Add the prepared tomato purée, turmeric powder, chilli powder, asafoetida, jaggery, salt and 2 cups of water, mix well and microwave on high for 5 minutes, stirring in between after every 1 minute., Serve immediately garnished with coriander.] | [Energy, 156 cal, Protein, 2.9 g, Carbohydrates, 17.5 g, Fiber, 2.9 g, Fat, 8.2 g, Cholesterol, 0 mg, Vitamin A, 354.5 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.6 mg, Vitamin C, 21.2 mg, Folic Acid, 38.5 mcg, Calcium, 50.4 mg, Iron, 1.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 17.6 mg, Potassium, 187.7 mg, Zinc, 0.2 mg] | tamatar-ki-kadhi--microwave-recipe-35115r |
| rcp22460 | Tamatar ki Kadhi ( Nutritious Recipe For Pregnancy) | NA | NA | [chopped tomatoes, oil, mustard seeds ( rai / sarson), cumin seeds (jeera), chopped green chillies, curry leaves (kadi patta), cloves (laung / lavang), besan (bengal gram flour), turmeric powder (haldi), chilli powder, asafoetida (hing), grated jaggery (gur), salt, coriander (dhania)] | 10 mins | 15 mins | [Kadhi recipes from all across India, Saute, Boiled Indian recipes, Indian Party, Mixer, Deep Pan, Pregnancy Folic Acid Rich] | 4Makes 4 servings | Indian | A richly-flavoured kadhi with the delectable tang of tomatoes! Borrowed from Sindhi cuisine, this mouth-watering Tamatar ki Kadhi is flavoured with a traditional tempering and thickened with besan. Loaded with tomatoes, this kadhi provides you antioxidants like vitamin A, vitamin C and lycopene that fights against free radicals and improves your immunity, keeping you hale and healthy during this happy and memorable period of your life. | [Combine the tomatoes and ½ cup of water in a deep non-stick pan and mix well. Cover with a lid and cook on a medium flame for 5 to 7 minutes, while stirring occasionally., Allow it to cool completely and blend in a mixer to a smooth purée. Keep aside., Heat the oil in a deep non-stick pan and add the mustard seeds and cumin seeds., When the seeds crackle, add the green chillies, curry leaves, cloves and besan, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Add the turmeric powder, chilli powder, asafoetida, prepared tomato purée and ½ cup of water, mix well and bring to boil, while stirring occasionally., Add the jaggery and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve hot garnished with a sprig of coriander.] | [Energy, 52 cal, Protein, 1.5 g, Carbohydrates, 7.9 g, Fiber, 1.9 g, Fat, 1.6 g, Cholesterol, 0 mg, Sodium, 12.8 mg] | tamatar-ki-kadhi--nutritious-recipe-for-pregnancy-22460r |
| rcp3898 | Tamatar ki Launji | NA | NA | [chopped tomatoes, oil, mustard seeds ( rai / sarson), cumin seeds (jeera), nigella seeds (kalonji), fennel seeds (saunf), chopped green chillies, coriander (dhania) powder, chilli powder, sugar, chopped coriander (dhania), salt] | 10 mins | 6 mins | [Cooking Basics, Rajasthani Achaar Launji, Pickles / Achar, Indian Party, Non-stick Pan, Accompaniments] | Makes 0.50 cup (7 tbsp ) | Rajasthani | Everyday ingredients, minimal time, and least effort is all it takes to make this mouth-watering accompaniment! A simple tempering of seeds and a sprinkling of common spice powders moves the humble tomato from an ‘extra’ ingredient status into the limelight. Perhaps it is the right combination of ingredients with the appropriate quick cooking techniques, which retains – and even enhances – the tangy flavour of tomatoes so beautifully. Enjoy the Tamatar ki Launji hot and fresh, with your favourite roti. | [Heat the oil in a broad non-stick pan and add the mustard seeds, cumin seeds, nigella seeds and fennel seeds and sauté on a medium flame for a few seconds., Add the tomatoes and green chillies, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the coriander powder, chilli powder and ¼ cup of water, mix well and cook on a medium flame for another 2 minutes, while stirring occasionally., Add the sugar, coriander and salt, mix well and cook on a medium flame for 1 more minute, while stirring occasionally., Serve hot.] | [Energy, 31 cal, Protein, 0.4 g, Carbohydrates, 2.4 g, Fiber, 0.5 g, Fat, 2.2 g, Cholesterol, 0 mg, Sodium, 3.3 mg] | tamatar-ki-launji-3898r |
| rcp8681 | Tamater ki Kadhi | NA | NA | [tomatoes, mustard seeds ( rai / sarson), cumin seeds (jeera), chopped green chilli, curry leaves (kadi patta), cloves (laung / lavang), besan (Bengal gram flour), turmeric powder (haldi), chilli powder, asafoetida (hing), grated jaggery (gur), chopped coriander (dhania), oil, salt] | 10 mins. | 30 mins. | [Kadhi recipes from all across India] | 4Serves 4. | NA | A simple tomato based curry | [Roughly chop the tomatoes and cook them with ½ cup of water for about 10 to 15 minutes., Cool and blend in a food processor to a get a smooth purée. Keep aside., Heat the oil in a saucepan and add the mustard seeds and cumin seeds. When they crackle, add the green chillies, curry leaves, cloves and besan and cook for 2 to 3 minutes., Add the turmeric, red chilli powder, asafoetida and puréed tomatoes with 2 cups of water and cook on a medium flame, stirring continuously., When the kadhi comes to a boil, add the jaggery and salt and simmer for another 5 minutes., Remove from the fire., Garnish with coriander and serve hot with rice.] | [Energy, 146 cal, Protein, 2.3 g, Carbohydrates, 15.9 g, Fiber, 2.5 g, Fat, 8.1 g, Cholesterol, 0 mg, Vitamin A, 454.7 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.5 mg, Vitamin C, 23.2 mg, Folic Acid, 34.5 mcg, Calcium, 51.6 mg, Iron, 1.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 16.4 mg, Potassium, 171.7 mg, Zinc, 0.1 mg] | tamater-ki-kadhi-8681r |
| rcp22149 | Tameta Muthia Nu Shaak | Dinner | NA | [chopped fenugreek (methi), grated bottle gourd (doodhi / lauki), whole wheat flour (gehun ka atta), besan (bengal gram flour), low-fat curds (dahi), ginger-green chilli paste, sugar, lemon juice, turmeric powder (haldi), carom seeds (ajwain), salt, chopped tomatoes, mustard seeds ( rai / sarson), grated ginger (adrak), curry leaves (kadi patta), asafoetida (hing), turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, chilli powder, salt, sugar, chopped coriander (dhania)] | 15 mins | 20 mins | [Gujarati Shaak Sabzi, Dinner, Traditional Indian Sabzis, Steam, Steamer, Low Calorie Sabzis, Zero Oil Subzis] | 4Makes 4 servings | Gujarati | A traditional treat from the kitchens of Gujarati , the Tameta Muthia nu Shaak will amaze you with its fenugreek flavoured muthias in a tangy tomato base. While the original recipe calls for oodles of oil, we have managed to recreate the same magic without any oil! The muthias are steamed, yet have a brilliant flavour thanks to a perfect choice of ingredients. The spice powders and flavour enhancers in the gravy are bound together by loads of tomatoes, so here again there is no need for oil. Now, you can top up on vitamins and relish the delectable flavour of this traditional dish without worrying about oil. To round up the healthy food excitement serve with Chapati , Dal Pandoli , Khatti Meethi Dal and Brown Rice . | [Combine all the ingredients together in a bowl and knead into a soft dough using approx. 1 tbsp of water., Divide the dough into 2 equal portions and shape each portion into a cylindrical roll of approximately 150 mm. (6") in length and 25 mm. (1") in diameter., Arrange both the rolls on a sieve and steam in a steamer on a high flame for 10 minutes. Remove and keep aside to cool slightly for 10 minutes., Cut each roll into 12 mm. (½”) slices and keep aside., Heat a non-stick kadhai on a medium flame and when it is hot, add the mustard seeds and dry roast on a medium flame for 10 to 15 seconds., Add the ginger, curry leaves, asafoetida and 1 tbsp of water, mix well and cook on a medium flame for 10 seconds., Add the tomatoes, turmeric powder, coriander-cumin seeds powder, chilli powder and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally., Add 1½ cups of water and sugar, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Finally add the methi-doodhi muthia, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the coriander and mix gently., Serve immediately.] | [Energy, 92 cal, Protein, 4 g, Carbohydrates, 17.2 g, Fiber, 4.4 g, Fat, 0.8 g, Cholesterol, 0 mg, Sodium, 29.2 mg] | tameta-muthia-nu-shaak-22149r |
| rcp588 | Tameta Muthia Nu Shaak ( Gujarati Recipe) | NA | Vegan | [tomatoes, palak methi muthias, oil, mustard seeds ( rai / sarson), grated ginger (adrak), curry leaves (kadi patta), asafoetida (hing), turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, sugar, salt, rotlis] | 15 mins | 15 mins | [Gujarati Shaak Sabzi, Sabzis with Gravies, Traditional Indian Sabzis, Non Stick Kadai Veg, Vegan, Vegan Indian Curries, Vegan Indian] | 4Makes 4 servings | Gujarati | If you want to prepare a vegetable side-dish that is as easy as easy can be, this is the perfect choice for you! select nice and ripe tomatoes to ensure the success of your tamata muthia nu shaak. Also, if the sharp taste of methi is not liked by your family, you can even make muthias of bottle gourd or leftover rice, with lots of coriander. This recipe also offers you the variation of steaming your muthias instead of deep-frying them the traditional way. | [Heat the oil in a non-stick kadhai and add the mustard seeds., When the seeds crackle, add the ginger, curry leaves and asafoetida and sauté on a slow flame for 30 seconds., Add the tomatoes, turmeric powder, coriander-cumin seeds powder, sugar, salt and ¾ cup of water and mix well., Cover and simmer for 10 to 12 minutes, while stirring occasionally., Just before serving, add the palak methi na muthias, mix gently and cook on a medium flame for another minute., Serve immediately with rotlis.] | [Energy, 117 cal, Protein, 1.9 g, Carbohydrates, 7.8 g, Fiber, 2.6 g, Fat, 8.7 g, Cholesterol, 0 mg, Sodium, 23 mg] | tameta-muthia-nu-shaak--gujarati-recipe-588r |
| rcp2747 | Tandoori Aloo | Snacks | NA | [par-boiled potatoes, onion cubes, tomato cubes, capsicum cubes, melted butter, charcoal, ghee, curd (dahi), besan (bengal gram flour), ginger-garlic (adrak-lehsun) paste, turmeric powder (haldi), chilli powder, lemon juice, coriander-cumin seeds (dhania-jeera) powder, garam masala, chaat masala, salt, dried fenugreek leaves (kasuri methi), mustard (rai / sarson) oil, green chutney, pickled onion] | 15 mins | 15 mins | [Punjabi Swadisht Nashta, Indian Snacks for Entertaining, Barbeque, Raksha - Bandhan, Mother's Day, Indian Party, High Tea Party] | 5Makes 5 skewers | Punjabi | tandoori aloo recipe | restaurant style tandoori aloo | tandoori aloo tikka | with 31 amazing images. tandoori Aloo Tikka is a delicious appetizer popularly served in restaurant. Learn how to make tandoori aloo recipe | restaurant style tandoori aloo | tandoori aloo tikka | tandoori aloo tikka recipe is one of our favorite starter dishes which we order often in restaurants. So, I had to give it a shot and create a recipe that can be done at home also, with ease without using tandoor. This restaurant style tandoori aloo which is not just brimming with flavor, but is simple to make appetizer too. Potatoes are marinated with a curd based marinate which is spicy and chatpata and charred on open flame for the restaurant style tandoor effect at home. Tips to make tandoori aloo: 1. You can also use baby potatoes to make this recipe. 2. If you do not have steel skewer, you can cook this tandoori aloo on pan. 3. If you like you can also use coloured capsicum cubes instead of green capsicum. Enjoy tandoori aloo recipe | restaurant style tandoori aloo | tandoori aloo tikka | with detailed step by step photos. | [To make tandoori aloo, combine all the ingredients of the marinade in a deep bowl and mix well., Add onion cubes, tomato cubes, capsicum cubes and par boiled potato cubes., Gently mix to coat them well in the marinade. Make a space in the center and place a vati., Now give smoke of live charcoal and put ghee over it cover the bowl and keep aside for 2-3 minutes., Arrange the marinated onion, tomato, capsicum and potato on a wooden skewer., Cook the skewer on an open flame for 3 to 4 minutes while applying melted butter all over until they get charred evenly., Serve tandoori aloo hot with green chutney and pickled onions.] | [Energy, 162 cal, Protein, 1.8 g, Carbohydrates, 5.6 g, Fiber, 1 g, Fat, 14.7 g, Cholesterol, 24.2 mg, Sodium, 77.1 mg] | tandoori-aloo-2747r |
| rcp4866 | Tandoori Aloo Aur Baby Corn | NA | Veg | [baby potatoes, blanched baby corn, fresh cream, dried fenugreek leaves (kasuri methi), mustard (rai / sarson) oil, salt, whole dry kashmiri red chillies, cloves (laung / lavang) garlic (lehsun), ginger (adrak), coriander-cumin seeds (dhania-jeera) powder, lemon, onion] | 5 mins | 20 mins | [Vegetarain Kebabs, Barbeque Party Indian Recipes, Cocktail Party, Barbeque] | 4Makes 4 servings | Indian | This is one of my favourite recipes. I store the marinade in the refrigerator to whip up this snack whenever unexpected guests arrive. | [Wash the potatoes thoroughly, pierce them with a fork and boil in salted water till they are done., Make a marinade by combining the ground paste, cream, kasuri methi, mustard oil and salt., Marinate the potatoes and baby corn in this marinade for 10 to 15 minutes., Arrange alternate pieces of potatoes and baby corn on skewers., Grill over a charcoal or electric barbeque till they are golden brown., Serve hot with lemon wedges and onion rings.] | [Not Given] | tandoori-aloo-aur-baby-corn-4866r |
| rcp42386 | Tandoori Aloo Gobhi ki Sukhi Sabzi | Lunch | NA | [cauliflower florets, parboiled potato cubes, thick curds (dahi), cornflour, garlic (lehsun) paste, ginger (adrak) paste, turmeric powder (haldi), kitchen king masala, chilli powder, chaat masala, oil, salt, chopped coriander (dhania), onion cubes, capsicum cubes, lemon juice] | 15 mins | 11 mins | [Punjabi Sabzis, Sukhi Sabzis, Traditional Indian Sabzis, Indian Party, Indian Party Starters, Non-stick Pan, Lunch Sabzi] | 3Makes 3 servings | Punjabi | tandoori aloo gobhi ki sukhi sabzi recipe | Indian style sukhi masaledar gobhi aloo ki sabzi | aloo gobi ki sabji | with 29 amazing images. tandoori aloo gobhi ki sukhi sabzi recipe | Indian style sukhi masaledar gobhi aloo ki sabzi | aloo gobi ki sabji is flavoured with a tongue-tickling combo of spice powders including Kitchen King Masala and Chaat Masala. Learn how to make Indian style sukhi masaledar gobhi aloo ki sabzi. This is an ideal winter subzi made with the season’s best veggies and nice spicy masalas that warm your taste buds! Of course, since cauliflower and potatoes are available all through the year, you can make this Indian style sukhi masaledar gobhi aloo ki sabzi any time you want. A dash of curds together with crunchy and flavourful veggies like capsicum and onions further add to the taste and texture of this aloo gobi ki sabji. This dry sabzi tastes best when it is served hot and fresh immediately after cooking. Serve this tandoori aloo gobhi ki sukhi sabzi with paratha and dal to make a complete fare. Top it with a tall glass of chaas for a finishing touch to the Punjabi meal. Tips for tandoori aloo gobhi ki sukhi sabzi. 1. Ensure the curd is thick so it coats the veggies well. 2. We suggest you make the vegetable mixture in a broad pan so the vegetables get cooked uniformly. 3. For an authentic taste, you can also add Tandoori masala to the vegetable mixture. 4. The Tandoori vegetable mixture can be made in advance and refrigerated. Enjoy tandoori aloo gobhi ki sukhi sabzi recipe | Indian style sukhi masaledar gobhi aloo ki sabzi | aloo gobi ki sabji | with step by step photos. | [To make tandoori aloo gobhi ki sukhi sabzi, combine the thick curds, cornflour, garlic paste, ginger paste, turmeric powder, kitchen king masala, chilli powder, chaat masala, 1 tbsp of oil and salt in a deep bowl and whisk well., Add the coriander and mix well., Add the cauliflower, potatoes, onions and capsicum and toss well., Heat the remaining 3 tbsp of oil in a broad non-stick pan, add the vegetable mixture and cook on a slow flame for 2 to 3 minutes, while tossing it occasionally., Now cook on a high flame for 8 minutes, while tossing it occasionally., Switch off the flame, add the lemon juice and toss gently., Serve the tandoori aloo gobhi ki sukhi sabzi hot.] | [Energy, 277 cal, Protein, 3.4 g, Carbohydrates, 16.5 g, Fiber, 3.4 g, Fat, 21.6 g, Cholesterol, 2.7 mg, Sodium, 34.7 mg] | tandoori-aloo-gobhi-ki-sukhi-sabzi-42386r |
| rcp32645 | Tandoori Aloo Wrap ( Wraps and Rolls) | NA | Veg | [whole wheat flour (gehun ka atta), oil, salt, whole wheat flour (gehun ka atta), whole dry kashmiri red chillies, garlic (lehsun) cloves, chopped ginger (adrak), coriander-cumin seeds (dhania-jeera) powder, baby potatoes, oil, dried fenugreek leaves (kasuri methi), chopped coriander (dhania), fresh cream, salt, curds (dahi), salt, chopped garlic (lehsun), cumin seeds (jeera) powder, sugar, milk, chopped spring onion greens, shredded cabbage, grated carrot, chaat masala] | 20 mins | 15 mins | [Advanced Recipes, Indian Wraps, Indian Rolls, Veg Roll, Saute, Non-stick Pan, Advanced Wraps] | 4Makes 4 wraps | Indian | Baby potatoes tossed in a spicy paste and then wrapped up with a flavoured curd dressing – let’s see if you can say ‘no’ to this! the mildness of curds complements the spicy tandoori aloo in this lip-smacking wrap! when making for kids reduce the chilli-garlic chutney and instead increase the amount of fresh cream used in this recipe | [Combine all the ingredients in a bowl and knead into a soft dough using enough water. Keep aside., Divide the dough into 4 equal portions and roll out each portion into 200 mm. (8”) diameter circle using a little flour., Heat a non-stick tava (griddle) and lightly cook the rotis on both the sides. Keep aside., Heat the oil in a broad non-stick pan, add the prepared chilli-garlic paste and sauté on a medium flame for 1 to 2 minutes., Add the dried fenugreek leaves, mix well and cook for 1 more minute, while stirring continuously., Add the coriander, fresh cream and salt, mix well and cook on a medium flame for a few more seconds., Add the potatoes, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously. Keep aside., Just before serving, warm a roti on a non-stick tava., Place the roti on a clean, dry surface and arrange 1/4th of the prepared tandoori aloo stuffing in a row in the centre of the roti., Spread 1/4 cup of cabbage and 2 tbsp of carrots over it., Sprinkle 1/4 tsp of chaat masala over it., Finally spread 1/4th of the prepared dressing over it and roll the roti tightly., Repeat with the remaining ingredients to make 3 more wraps., Serve immediately.] | [Energy, 309 cal, Protein, 7 g, Carbohydrates, 41.9 g, Fiber, 6.6 g, Fat, 12.5 g, Cholesterol, 4.8 mg, Sodium, 33.3 mg] | tandoori-aloo-wrap--wraps-and-rolls-32645r |
| rcp4854 | Tandoori Gobi Aur Broccoli | NA | Veg | [cauliflower florets, broccoli florets, curds (dahi), besan (bengal gram flour), chilli powder, cumin seeds (jeera) powder, ginger-garlic (adrak-lehsun) paste, dried fenugreek leaves (kasuri methi), chaat masala, chopped coriander (dhania), mustard (rai / sarson) oil, salt, onion, mint leaves (phudina)] | 1 mins | 20 mins | [Vegetarain Kebabs, Barbeque Party Indian Recipes, Barbeque] | 4Makes 4 servings | Indian | This popular marinade has always been a mystery to most of us who enjoy its piquant blend of spices. Cauliflower and broccoli are smothered in this delectable marinade and grilled. If you like, you can also use paneer instead. | [Marinate the cauliflower and broccoli florets in the prepared marinade for about 1 hour., Thread them on to skewers., Grill the marinated cauliflower and broccoli florets over a charcoal or electric barbeque till the cauliflower is tender (approx. 15 to 20 minutes)., Serve hot on a bed of onion rings and mint leaves.] | [Not Given] | tandoori-gobi-aur-broccoli-4854r |
| rcp4321 | Tandoori Gobi, Tandoori Gobhi | Snacks | Veg | [blached cauliflower florets, oil, cumin seeds (jeera), sliced onions, sliced capsicum, salt, curds (dahi), garlic (lehsun) paste, chilli powder, besan (bengal gram flour), ginger (adrak) paste, dried fenugreek leaves (kasuri methi), salt, chopped coriander (dhania), parathas rotis naans] | 15 mins | 10 mins | [Punjabi Sabzis, Vegetarain Kebabs, Indian Snacks for Entertaining, Indian Party, Non-stick Pan] | 4Makes 4 servings (4serving ) | Punjabi | Succulent pieces of cauliflower marinated in tandoori spices. You can marinate chunks of paneer, mushrooms, or even boiled potatoes to make interesting variations. Serve these with toothpicks to make a conversation Starters / Snacks or with Rotis / Puris / Parathas to make a quick working lunch. | [Combine the cauliflower florets and the marinade in a deep bowl, mix gently and cover and keep aside to marinade for 15 minutes., Heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the onions and sauté on a medium flame for 1 minute., Add the capsicum and sauté on a medium lame for 1 more minute., Add the marinated cauliflower and a little salt, mix well and cook on a slow flame for 5 to 7 minutes, while stirring occasionally., Garnish with coriander and serve immediately with parathas, rotis or naans.] | [Energy, 120 cal, Protein, 3.9 g, Carbohydrates, 6.9 g, Fiber, 2.1 g, Fat, 7.3 g, Cholesterol, 8 mg, Sodium, 31.7 mg] | tandoori-gobi-tandoori-gobhi-4321r |
| rcp5289 | Tandoori Gobi, Veg Gobhi | NA | NA | [parboiled cauliflower florets, cumin seeds (jeera), sliced onions, sliced capsicum, oil, salt, curds (dahi), besan (bengal gram flour), ginger (adrak) paste, garlic (lehsun) paste, chilli powder, dried fenugreek leaves (kasuri methi), salt, charcoal, oil, chopped coriander (dhania)] | 20 mins | 20 mins | [Semi-Dry Sabzis, Traditional Indian Sabzis, Quick Sabzis, Healthy Heart Sabzi, Low Cholesterol Subzis, Dals] | 4Makes 4 servings | Indian | Just a teaspoon of oil is needed to cook this cauliflower marinated in low fat curds. You don't even need a tandoor to acquire that distinctive smoky flavour! | [Marinate the cauliflower florets in the prepared marinade for approx. 15 minutes., Heat the oil in a non-stick pan and add the cumin seeds. When they crackle, add the onions and capsicum and sauté till they turn translucent., Add the cauliflower along with the marinade and sauté for 10 to 12 minutes till the cauliflower is cooked. Pour into a bowl. Keep aside., Heat the charcoals on an open flame to ignite them., Transfer to a small katori (bowl) with the help of a pair of tongs., Place this katori (bowl) in the bowl containing the cooked cauliflower., Pour oil on the ignited charcoal and cover the larger bowl with a lid., Keep aside for about 5 minutes and then remove the lid and discard the small katori of charcoals. This process, called smoking, imparts the typical tandoori taste to the dish., Serve hot garnished with coriander.] | [Energy, 138 cal, Protein, 4.2 g, Carbohydrates, 8.3 g, Fiber, 2.5 g, Fat, 8.6 g, Cholesterol, 8 mg, Sodium, 32.4 mg] | tandoori-gobi-veg-gobhi-5289r |
| rcp41503 | Tandoori Hummus, Healthy Tandoori Hummus | NA | NA | [tandoori masala, boiled kabuli chana (white chick peas), olive oil, garlic (lehsun) paste, lemon juice, curd (dahi), salt, olive oil, chilli powder, chopped parsley, pita bread] | 20 mins | 0 mins | [Lebanese Dips, Indian Dips / Sauces, Indian Party, Kebab Party, High Tea Party, Western Party, Cocktail Party] | 1Makes 1 cup (14 tbsp ) | Indian | tandoori hummus recipe | Indian style tandoori hummus recipe | healthy tandoori hummus | with 14 amazing images tandoori hummus recipe is a version Hummus, which is a common Mediterranean dip made with chickpeas and garlic. Here is an Indian style tandoori hummus that is just right for desi food lovers! While the recipe still retains the traditional hummus ingredients like chick peas, garlic, olive oil, curds and herbs, we have spiked tandoori hummus up further using tongue-tickling Tandoori Masala Powder. Kabuli chana, also known as chick peas, is the prime ingredient of any hummus. In this tandoori hummus, chick peas are soaked and cooked till done. Tandoori masala, garlic and lemon juice are added to it as flavour enhancers. Curd and olive oil in this homemade tandoori hummus is to ease the process of blending and give a smooth texture to the hummus. Curd will add on to your protein levels while the olive oil will lend omega-3 fats – the healthy fats known to protect your heart in healthy tandoori hummus. Imagine packing a nice, satiating tandoori hummus in your kids’ snack box along with something refreshing like cucumber or carrot sticks. it would transform their break into a very jolly and relaxing time. Also, you can make tandoori hummus for a party and serve it along falafel and lavash. Serve this delicious Tandoori Hummus with pita bread. You can try other desi dips like the Achar Dip and the Thecha Hummus. Enjoy tandoori hummus recipe | Indian style tandoori hummus recipe | healthy tandoori hummus | with detailed step by step recipe photos and video below. | [To make tandoori hummus, combine the kabuli chana, olive oil, garlic, lemon juice, curds, tandoori masala powder, 2 tbsp of water and salt, in a mixer and blend till smooth., Spoon the mixture into a serving plate and pour olive oil and sprinkle chili powder and parsley over it., Refrigerate the tandoori hummus till use and serve with pita bread.] | [Energy, 55 cal, Protein, 1.2 g, Carbohydrates, 4 g, Fiber, 1.7 g, Fat, 3.8 g, Cholesterol, 0.5 mg, Sodium, 2.1 mg] | tandoori-hummus-healthy-tandoori-hummus-41503r |
| rcp42982 | Tandoori Malai Broccoli | Snacks | Veg | [blanched broccoli florets, curd (dahi), fresh cream, besan (bengal gram flour), freshly ground black pepper (kalimirch), cardamom (elaichi) powder, garam masala, chaat masala, ginger (adrak), diced mozzarella cheese, salt, melted butter, green chutney, onion rings] | 10 mins | 0 mins | [Evening Tea Snacks, Barbeque, Savoury Baked, Healthy Baked Indian Veg, Easy Baked, Raksha - Bandhan, High Tea Party] | 4Makes 4 servings | Indian | tandoori malai broccoli recipe | baked malai broccoli | cheese malai broccoli | with 20 amazing images. tandoori malai broccoli is a delicious and easy to make appetizer recipe. Learn how to make tandoori malai broccoli recipe | baked malai broccoli | cheese malai broccoli | Cheesy Malai Broccoli is easy, delicious, and just mind-blowing. This gorgeous-looking appetizer is fit for any dinner menu and non-stop munching. Broccoli coated with malai tikka marinade with spices is baked to make a perfect tandoori roasted malai broccoli with crispy charred edges. baked malai broccoli is a quick to make tasty snack that is also Gluten Free. Made in the Tandoor or Oven to serve at parties. You will be amazed with the flavours and the smoky nuttiness of the dish. Tips to make tandoori malai broccoli: 1. In the same marinade you can marinade the paneer pieces. 2. Do not blanch the broccoli for long time, the crunch should be maintained. 3. Instead of mozzarella cheese you can use grated processed cheese. Enjoy tandoori malai broccoli recipe | baked malai broccoli | cheese malai broccoli | with detailed step by step photos. | [To make tandoori malai broccoli, in a deep bowl, add hung curd, fresh cream, besan, pepper, cardamom powder, garam masala, chaat masala, ginger green chilli paste, cheese and salt and mix well., Add broccoli florets and gently mix with the marinade., Arrange them on a lined baking tray and brush them using melted butter., Bake in a pre-heated oven at 200°c (400° f) for 15 to 18 minutes on the upper rack., Serve tandoori malai broccoli with green chutney and onion rings.] | [Energy, 195 cal, Protein, 5.9 g, Carbohydrates, 6.5 g, Fiber, 1.1 g, Fat, 16.5 g, Cholesterol, 23.8 mg, Sodium, 178.2 mg] | tandoori-malai-broccoli-42982r |
| rcp5268 | Tandoori Mushroom and Paneer Open Roll | Snacks | NA | [hot dog rolls, butter, tandoori masala, chopped mushrooms (khumbh), chopped paneer (cottage cheese), cornflour, milk, oil, sliced onions, dried fenugreek leaves (kasuri methi), salt, whole dry kashmiri red chillies, garlic (lehsun) cloves, chopped ginger (adrak), coriander-cumin seeds (dhania-jeera) powder, oil, mayonnaise, tomato ketchup] | 10 mins | 8 mins | [French Breads, Paneer Based Snacks, Sandwich Recipes, High Tea Party, Oven, Quick Snacks / Quick Starters] | 4Makes 4 open rolls | French | Fresh and warm hot dog rolls packed with a peppy stuffing of mushrooms and paneer flavoured in tongue-tickling tandoori style, with a spicy chilli-garlic paste, tandoori masala and dried fenugreek leaves. It is the topping of mayonnaise and ketchup, which reminds us that we are having a hot dog based treat and not a pure tandoori fare! Indeed, the Tandoori Mushroom and Paneer Open Roll is an amazing snack that treats our palate to tandoori magic in an easy-to-prepare form. You can also treat your loved ones and yourself to other favourites like Spinach and Paneer Open Toast and Cheesy Vegetable Discs . | [Combine the cornflour and milk in a small bowl, mix well and keep aside., Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the prepared chilli-garlic paste and dried fenugreek leaves and sauté on a medium flame for 1 minute., Add the mushrooms, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally or till the mushrooms turn soft., Add the paneer, mix gently and cook on a medium flame for 1 minute., Add the cornflour-milk mixture, tandoori masala and salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally., Divide the stuffing into 4 equal portions and keep aside., Place the hot dog rolls on a clean, dry surface and horizontally cut them into 2 halves., Scoop out the centers of each hot dog halve and brush some butter evenly on each halve., Bake in a pre-heated oven at 180°c (360°f) for 5 to 7 minutes or till they turn crisp and light brown in colour., Reheat the stuffing and spread a portion of the tandoori mushroom and paneer stuffing evenly over each hot dog roll halve., Top each halve evenly with 2 tsp of mayonnaise and 1 tsp of tomato ketchup., Serve immediately.] | [Energy, 397 cal, Protein, 8.4 g, Carbohydrates, 28.7 g, Fiber, 0.5 g, Fat, 28.1 g, Cholesterol, 0 mg, Vitamin A, 403.5 mcg, Vitamin B1, -0.1 mg, Vitamin B2, -0.1 mg, Vitamin B3, 1.2 mg, Vitamin C, 2.6 mg, Folic Acid, 9.7 mcg, Calcium, 200.9 mg, Iron, 1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 190.7 mg, Potassium, 136.8 mg, Zinc, 0.2 mg] | tandoori-mushroom-and-paneer-open-roll-5268r |
| rcp3555 | Tandoori Mushrooms | Snacks | NA | [mushrooms (khumb), hung curds (chakka dahi), ginger-garlic (adrak-lehsun) paste, turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, chaat masala, besan (bengal gram flour), garam masala, dried fenugreek leaves (kasuri methi), salt, lemon juice, oil] | 10 mins | 25 mins | [Punjabi Swadisht Nashta, Indian Snacks for Entertaining, Low Calorie Indian Snacks, Saute, Indian Party, Kebab Party, Non-stick Pan] | 4Makes 4 servings | Punjabi | tandoori mushroom recipe | mushroom tikka on tava | healthy tandoori masala | with 22 amazing images. tandoori mushrooms are a fantastic vegetarian option for those who love the smoky, spicy flavors of tandoori cuisine. Learn how to make tandoori mushroom recipe | mushroom tikka on tava | healthy tandoori masala | tandoori mushrooms are a delicious and popular Indian dish made by marinating mushrooms in a yogurt-based marinade with minimal and flavorful spices. The marinated mushrooms are then can be grilled or cooked until they are slightly charred. Mushrooms are a good source of protein and fiber, and they are also low in calories. This healthy tandoori masala recipe makes a great appetizer, snack, or even a main course for a vegetarian meal. Enjoy! pro tips to make tandoori mushroom: 1. For a richer flavor, marinate the mushrooms overnight. 2. Serve the tandoori mushrooms immediately to enjoy it’s best flavours along with green chutney. 3. Instead of mushrooms you can also use paneer or potato cubes in this marinade. Enjoy tandoori mushroom recipe | mushroom tikka on tava | healthy tandoori masala | with detailed step by step by images. | [To make tandoori mushroom, in a deep bowl add hund curd, ginger garlic paste, turmeric powder, chilli powder, dhana jeera powder, chaat masala, roasted besan, garam masala, kasuri methi, salt to taste and lemon juice., Whisk the marinade well. Add the mushrooms and gently mix it well with the marinade. Keep aside for 30 minutes., Heat 2 tsp oil in a broad nonstick pan, add the marinated mushrooms., Cook on medium flame for 20 to 25 minutes, while stirring occasionally until all the moisture evaporates and gets evenly cooked., Serve the tandoori mushrooms hot with green chutney.] | [Energy, 97 cal, Protein, 4 g, Carbohydrates, 7.1 g, Fiber, 1.2 g, Fat, 6.2 g, Cholesterol, 8 mg, Sodium, 13.7 mg] | tandoori-mushrooms-3555r |
| rcp22207 | Tandoori Mushrooms ( Zero Oil Recipe) | NA | NA | [mushrooms (khumbh), cornflour, low fat milk, dried fenugreek leaves (kasuri methi), low fat curds, salt, whole dry kashmiri red chillies, garlic (lehsun), ginger (adrak), coriander-cumin seeds (dhania-jeera) powder, salt] | 10 mins | 10 mins | [Quick Sabzis, Sukhi Sabzis, Non-stick Pan, Quick Sabzis, Zero Oil Subzis] | 4Makes 4 serving | NA | Now, here's a healthy dish you are going to fall head-over-heels in love with! Mushrooms are low in calories and a valuable source of protein and folic acid. Folic acid protects the heart from the harmful action of an amino acid called homocysteine, and is essential for the formation of new red blood cells. If you're not very fond of mushrooms, try using low-fat paneer or baby corn pieces instead. This delectable dish can be served as a starter as well as a side dish to the main course main course. | [Wash the mushrooms thoroughly. Drain and keep aside., Dissolve the cornflour in the milk and keep aside., Heat a non-stick pan on a medium flame and when hot, add the prepared paste and dried fenugreek leaves and cook while stirring continuously for 1 minute. Sprinkle little water if the mixture becomes too dry., Add the mushrooms, cornflour-milk mixture, curds and salt and sauté for 4 to 5 minutes till the mixture coats the mushrooms., Serve hot.] | [Energy, 34 cal, Protein, 2.9 g, Carbohydrates, 5.8 g, Fiber, 1 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 21.8 mg] | tandoori-mushrooms--zero-oil-recipe-22207r |
| rcp1821 | Tandoori Paneer Calzone, Veg Paneer Calzone | Snacks | NA | [plain flour (maida), dry yeast, olive oil, sugar, salt, plain flour (maida), chopped paneer (cottage cheese), curds (dahi), chilli powder, dried fenugreek leaves (kasuri methi), ginger-garlic (adrak-lehsun) paste, garam masala, oil, besan (bengal gram flour), salt, oil, melted butter] | 10 mins | 5 mins | [Italian Pizzas, Baked Snacks, Evening Tea Snacks, Baked, Italian Party, Indian Birthday Party, High Tea Party] | 10Makes 10 calzones | Indian | Imagine pocket-shaped Pizzas , packed with the most exciting ingredients, and that’s what a calzone is! Here, let us stray off the beaten path and make a trendy desi flavoured calzone, packed with a lip-smacking mixture of paneer flavoured with tandoori-style ingredients like garam masala and kasuri methi. Curd and besan form a tangy, creamy base that holds the paneer filling together. The best part about this recipe is that we show you how to make it from scratch, right from the dough to the baking. You will be floored by the amazing texture and mind-blowing flavour of this Tandoori Paneer Calzone. It beats any store-bought contender hands-down! Serve alone as a filling snack or along with a bowl of Basil Spaghetti Soup and Strawberry Rocket Leaves Salad for dinner. | [Combine 1 tbsp of lukewarm water, sugar and dry yeast in a bowl and mix well. Cover with a lid and keep aside for 5 minutes., Combine the plain flour, yeast-water mixture, olive oil and salt in a deep bowl and knead into a soft dough using enough water., Cover the dough with a wet muslin cloth and keep aside for 1 hour., Heat a non-stick tava (griddle) with oil, cook the stuffing on a high flame for 5 minutes. Remove and keep aside., Divide the stuffing into 10 equal portions. Keep aside., Press the dough lightly to remove the air and divide the dough into 10 equal portions., Roll a portion of the dough into 100 mm. (4”) diameter circle using a little plain flour for rolling., Place a portion of the stuffing in the centre of the circle and spread it evenly., Fold over to make a semi-circle and press the edges with help of a fork., Place the stuffed calzone on a greased baking tray, brush the calzone with melted butter., Bake in a pre-heated oven at 200°c (400°f) for 20 minutes., Serve immediately.] | [Energy, 123 cal, Protein, 3.6 g, Carbohydrates, 8.8 g, Fiber, 0.3 g, Fat, 7.9 g, Cholesterol, 0 mg, Vitamin A, 106.9 mcg, Vitamin B1, -0.1 mg, Vitamin B2, -0.1 mg, Vitamin B3, 0.1 mg, Vitamin C, 0.5 mg, Folic Acid, 2.8 mcg, Calcium, 92.8 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 3.8 mg, Potassium, 30.5 mg, Zinc, 0.1 mg] | tandoori-paneer-calzone-veg-paneer-calzone-1821r |
| rcp6238 | Tandoori Paneer Pizza, Paneer Tikka Pizza | Dinner | Veg | [thin crust pizza base, pizza sauce, grated mozzarella cheese, paneer (cottage cheese) cubes, onion cubes, capsicum cubes, tomato cubes, oil, thick curds (dahi), chilli powder, dried fenugreek leaves (kasuri methi), garlic (lehsun) paste, butter, salt] | 25 mins | 4 mins | [Continental food, Italian Pizzas, Dinner, Comfort Foods, different types of pizza, One Dish Vegetarian Meals, One Meal Dinner] | 2Makes 2 pizzas | Italian | tandoori paneer pizza recipe | paneer tikka pizza | Indian style paneer pizza | homemade paneer pizza | with 30 amazing images. tandoori paneer pizza recipe | paneer tikka pizza | Indian style paneer pizza | homemade paneer pizza is a fusion pizza, especially for parties. Learn how to make paneer tikka pizza. To make tandoori paneer pizza, first make the tandoori paneer topping. For that, combine the paneer, onions, capsicum, tomatoes and the marinade in a deep bowl, toss gently and keep aside for 10 minutes. Heat the oil on a non-stick tava (griddle), add the marinated vegetables and cook on a medium flame for 3 to 4 minutes, while stirring gently and occasionally. Divide the topping into 2 equal portions and keep aside. Then place a pizza base on a clean, dry surface, spread ¼ cup of pizza sauce and 1 portion of the tandoori paneer topping evenly over it. Finally sprinkle ¼ cup cheese evenly over it. Repeat steps 1 and 2 to make 1 more pizza. Place both the pizzas on a greased baking tray and bake in a pre-heated oven at 200°C (400°F) for 10 to 12 minutes or till the base is evenly browned and the cheese melts. Cut into equal wedges and serve immediately. India meets Italy in this unique paneer tikka pizza! An assortment of veggies is first soaked in a richly flavoured marinade, and then sautéed to intensify the flavour, before being added as a desi style topping to thin crust pizza bases. Finally, the topping is sautéed on a tava to give it a tandoori finish. You will enjoy the authentic pizza sauce with the traditional tandoori paneer. This Indian style paneer pizza is also baked in an oven, as always, to melt the cheese and achieve the right texture. If you wish to make the pizza from scratch, then we suggest you make the pizza base at home too! We would recommend the use of thin crust pizza base for homemade paneer pizza. Make your choice between maida based thin crust pizza base and whole wheat pizza base. Tips for tandoori paneer pizza. 1. Use fresh paneer for best results. Learn how to make paneer at home. 2. The curd used to make the marinade has to be thick. You can also make use of hung curd. 3. Always check if 1 to 2 pieces of the marinated vegetables are getting cooked on the tava. If you think they are not getting cooked well, add little besan and mix well and then cook. 4. The tomatoes have to be deseeded for best results. 5. We have used mozzarella cheese for gooey texture, but you can replace it with processed cheese. Enjoy tandoori paneer pizza recipe | paneer tikka pizza | Indian style paneer pizza | homemade paneer pizza | with step by step photos. | [Combine the paneer, onions, capsicum, tomatoes and the marinade in a deep bowl, toss gently and keep aside for 10 minutes., Heat the oil on a non-stick tava (griddle), add the marinated vegetables and cook on a medium flame for 3 to 4 minutes, while stirring gently and occasionally., Divide the topping into 2 equal portions and keep aside., To make tandoori paneer pizza, place a pizza base on a clean, dry surface, spread ¼ cup of pizza sauce and 1 portion of the tandoori paneer topping evenly over it., Finally sprinkle ¼ cup cheese evenly over it., Repeat steps 1 and 2 to make 1 more pizza., Place both the pizzas on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 to 12 minutes or till the base is evenly browned and the cheese melts., Cut the tandoori paneer pizza into equal wedges and serve immediately.] | [Energy, 632 cal, Protein, 24.3 g, Carbohydrates, 49.2 g, Fiber, 2.2 g, Fat, 36.4 g, Cholesterol, 27 mg, Sodium, 370.6 mg] | tandoori-paneer-pizza-paneer-tikka-pizza-6238r |
| rcp7568 | Tandoori Paneer Pizzas | NA | NA | [Wholemeal Pizza Bases, tomato ketchup, grated mozzrella cheese, paneer (cottagte cheese) cubes, capsicum cubes, tomato cubes, onion cubes, fresh cream, curds (dahi), chilli powder, dried fenugreek leaves (kasuri methi),, ginger-garlic (adrak-lehsun) paste, garam masala, butter, salt, butter] | 30 mins. | 3 to 5 mins. | [Italian Pizzas, different types of pizza, Baked, Italian Party, Oven] | 4Serves 4. | Italian | A protein-packed paneer topping gives a healthy twist to this all-time favourite with kids. | [Marinate the paneer, capsicum and tomato cubes in the prepared marinade for about 30 minutes., Heat the butter in a saucepan, add the onion cubes and sauté for some time., Add the marinated paneer, capsicum and tomatoes, and fresh cream and simmer for 3 to 5 minutes., Remove from the fire and allow to cool., Divide into 2 equal portions. Keep aside., Place one pizza base on a greased baking tray., Spread some tomato ketchup on it., Spread half the tandoori paneer filling over the base., Sprinkle half the cheese on top., Bake in a pre-heated oven at 200°C (400°F) for 10 to 15 minutes or till the base is evenly browned and the cheese melts., Repeat with the remaining ingredients to make another pizza., Serve hot.] | [Carbohydrates, 46.3 gm, Zinc, 1.7 mg, Energy, 431 cal, Protein, 16.0 gm, Fat, 20.0 gm, Iron, 2.9 mg] | tandoori-paneer-pizzas-7568r |
| rcp4771 | Tandoori Paneer Tikas | NA | NA | [paneer (cottagte cheese) cubes, onion cubes, capsicum cubes, tomato cubes, oil, curds (dahi),, chilli powder, turmeric powder (haldi), ginger (adrak) paste, garlic (lehsun) paste, besan (Bengal gram flour), chaat masala, dried fenugreek leaves (kasuri methi), garam masala, red colour, salt] | 20 mins. | 15 mins. | [Indian Party] | 6Serves 6. (6 ) | Indian | The Indian answer to barbecues, an irresistible paneer tikka made of paneer, capsicum, onions and tomatoes marinated in a slightly spicy tandoori marinade. | [Marinate the paneer, onions, capsicum and tomato for about 20 minutes and then arrange on skewers., Cook on barbeque for a few minutes. Alternatively, you could use the grill option of the oven or even just use a tava (griddle)., When the edges turn golden brown, remove from the skewer and serve hot with a chutney of your choice.] | [Energy, 197 cal, Protein, 7.6 g, Carbohydrates, 9.1 g, Fiber, 1 g, Fat, 14.2 g, Cholesterol, 0 mg, Vitamin A, 378.7 mcg, Vitamin B1, -0.3 mg, Vitamin B2, -0.4 mg, Vitamin B3, -0.3 mg, Vitamin C, 41.1 mg, Folic Acid, 8.4 mcg, Calcium, 273.1 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 5.4 mg, Potassium, 73.9 mg, Zinc, 0.1 mg] | tandoori-paneer-tikas-4771r |
| rcp32950 | Tandoori Paneer Tikka | Snacks | Veg | [lemon juice, chilli powder, roasted and ground cumin seeds (jeera), curd (dahi), ginger (adrak) paste, green chilli paste, black peppercorns (kalimirch), carom seeds (ajwain), fennel seeds (saunf) powder, turmeric powder (haldi), besan (bengal gram flour), oil, salt, saffron (kesar) strands, paneer (cottage cheese), oil, chaat masala, chopped coriander (dhania)] | 5 mins | 10 mins | [Punjabi Paneer Recipes, Vegetarain Kebabs, Paneer Based Snacks, Barbeque Party Indian Recipes, Cocktail Party, Barbeque, Non-stick Pan] | 12Makes 12 paneer tikkas (12 paneer tikka ) | Punjabi | tandoori paneer tikka recipe on tawa | paneer tikka on tava | Mughlai, Punjabi style paneer tikka | with amazing 25 images. tandoori paneer tikka recipe can be cooked on a tandoor or tawa. We show you an easy recipe to make tandoori paneer tikka recipe on tawa. Every Indian kitchen has a tawa and hence the tandoori paneer tikka recipe on tawa is a popular way to make paneer tikka. A party without tandoori party starters is truly incomplete! And of all such starters, the tandoori paneer tikka recipe on tawa is especially popular. The perfect blend of spices and smoky flavour of the marinated and tandoor-cooked paneer is just too awesome to describe. Our tandoori paneer tikka is different than the authentic paneer tikka as we have given a twist to the by changing the marination. Here is how you can impress your guests by making this all-time favourite party starter at home – and that too quite quickly and easily using a simple non-stick tava. This Punjabi tandoori paneer tikka recipe on tawa is one of the most popular starters in Indian restaurants. Cottage cheese marinated in a mix of classic Indian spices, strung into skewer sticks, and cooked in a wood-fired tandoor but here we have got you a Mughlai paneer tikka on tawa that needs no tandoor and can be easily made in an oven. Check out this recipe to find out how easy it can be to make delicious paneer tikka on tava right at home any time you wish. The Paneer Tikka tastes awesome with pudina chutney. Making tandoori paneer tikka recipe on tawa is super easy, all you need to do is marinate paneer for half and hour, cook and it is ready to be relished. We have made the marination with curd, red chili powder, ginger-green chili paste, lemon juice, cumin seed powder, pepper powder, cumin seeds, fennel seeds, turmeric, besan and lastly saffron-milk mixture. Added paneer cubes to it and left it for half and hour. Cook on a tava on a medium flame until cooked from all the sides. Make sure you let the paneer marinate for at least half an hour as it is important for the flavours to sink in. We have used a little besan in the marinade so that it coats the paneer well. Enjoy tandoori paneer tikka recipe on tawa | paneer tikka on tava | Mughlai, Punjabi style paneer tikka | with detailed step by step recipe photos below. | [Combine the saffron strands and milk in a small bowl and mix well., Combine the paneer, milk-saffron mixture and the marinade in a deep bowl, toss gently and keep aside to marinate for atleast ½ hour., Thread 3 pieces of paneer on a satay stick., Repeat with the remaining paneer cubes to make 3 more satay sticks., Heat a non-stick tava (griddle), grease it lightly with ½ tbsp oil, place 2 satays on it and cook till they turn light brown in colour from all the sides., Sprinkle ½ tsp chaat masala evenly over it., Repeat steps 5 and 6 to make 2 more satay sticks., Serve the tandoori paneer tikka immediately., Alternatively, grill the paneer tikkas on a tandoor or barbeque grill till light brown in colour from all sides.] | [Energy, 105 cal, Protein, 4.2 g, Carbohydrates, 5 g, Fiber, 0.7 g, Fat, 7.3 g, Cholesterol, 2 mg, Sodium, 5.8 mg] | tandoori-paneer-tikka-32950r |
| rcp32711 | Tandoori Paneer Tikka ( Kebabs and Tikkis Recipe) | Snacks | NA | [paneer (cottage cheese), thick curds (dahi), ginger (adrak) paste, garlic (lehsun) paste, chilli powder, dried fenugreek leaves (kasuri methi), garam masala, chopped coriander (dhania), chaat masala, oil, salt] | 25 mins | 5 mins | [Course, Starters / Snacks, Paneer Based Snacks, Tikki Recipes, Collection of Tikki, Barbeque, Baked, Barbeque Party Indian Recipes] | 4Makes 4 servings | Indian | We present authentic Tandoori Paneer Tikka in all its glory, albeit grilled conveniently in an oven rather than in a tandoor. Succulent paneer pieces, marinated in a pungent mix of masala powders, ginger, garlic, curd and most importantly kasuri methi, gets an irresistible aroma and a nice blend of spicy, bitter and sour flavours that tease yet delight the taste buds excitingly. | [Combine the paneer cubes with the prepared marinade and toss gently till the marinate coats the paneer pieces evenly from all sides. Keep aside for 15 minutes., Arrange the paneer pieces on the wire rack in a pre-heated oven at 200°c (400°f) and grill till the paneer is done (approx. 15 minutes)., Remove from the oven and serve hot.] | [Energy, 268 cal, Protein, 10.5 g, Carbohydrates, 6.9 g, Fiber, 0.1 g, Fat, 21.5 g, Cholesterol, 0 mg, Vitamin A, 433.7 mcg, Vitamin B1, -0.7 mg, Vitamin B2, -0.7 mg, Vitamin B3, -0.7 mg, Vitamin C, 4.4 mg, Folic Acid, 1.4 mcg, Calcium, 391.3 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 5.6 mg, Potassium, 26.3 mg, Zinc, 0 mg] | tandoori-paneer-tikka--kebabs-and-tikkis-recipe-32711r |
| rcp22223 | Tandoori Paratha | NA | Veg | [whole wheat flour (gehun ka atta), low fat curds (dahi), salt, grated cauliflower, chopped french beans, chopped capsicum, low-fat curds (dahi), tandoori masala, garlic (lehsun) paste, ginger-green chilli paste, red chilli paste, besan (bengal gram flour), salt, whole wheat flour (gehun ka atta)] | 20 mins | 25 mins | [Punjabi roti recipes | Punjabi parathas, Stuffed Veg Parathas, Tava, Low Cholesterol Rotis, Parathas, Low Calorie Rotis Parathas, Zero Oil Rotis and Parathas] | 4Makes 4 parathas | Punjabi | The well-thought-out choice of spices in the stuffing is sure to delight your taste buds. This healthy variation of Tandoori Paratha is a sure hit! Oil is usually added to the flour to make a smooth and soft dough, but to curb the use of oil, Low-fat curds have been added which also produces the desired effect. Tandoori Paratha is excellent and satiating as a one dish meal . | [Combine all the ingredients in a bowl and knead into a soft-smooth dough, using water only if required., Divide the dough into 4 equal portions. Keep aside., Combine all the ingredients in a bowl and mix well., Heat a non-stick tava (griddle), add the mixture and sauté for 5 minutes or till all the water evaporates., Cool and divide the stuffing into 4 equal portions. Keep aside., Roll out one portion of the dough into a circle of 75 mm. (3") diameter., Place one portion of the stuffing mixture in the centre of the circle., Bring together all the sides in the centre and seal tightly., Roll out again into a circle of 125 mm. (5") diameter, using whole wheat flour., Place the paratha on a non-stick tava (griddle) pan. Turn over in a few seconds., Cook the other side for a few more seconds., Lift the paratha with a pair of flat tongs and roast over an open flame till brown spots appear on both the sides., Repeat with the remaining portions to make 3 more parathas., Serve hot.] | [Energy, 135 cal, Protein, 5.8 g, Carbohydrates, 27.3 g, Fiber, 5.1 g, Fat, 0.8 g, Cholesterol, 0 mg, Sodium, 26.6 mg] | tandoori-paratha-22223r |
| rcp32703 | Tandoori Roti, Tandoori Roti On A Tava | Dinner | NA | [whole wheat flour (gehun ka atta), curd (dahi), sugar, baking powder, baking soda, oil, salt, oil, whole wheat flour (gehun ka atta), butter] | 5 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Dinner, Indian Party, Kebab Party, Barbeque Party Indian Recipes, Tava, North Indian Dinner] | 6Makes 6 rotis | Punjabi | tandoori roti recipe | atta tandoori roti on tawa | butter tandoori roti at home | no yeast, no oven tandoori roti | with 26 amazing images. tandoori roti recipe | atta tandoori roti on tawa | butter tandoori roti at home | no yeast, no oven tandoori roti | is a healthy accompaniment with sabzis. Learn how to make atta tandoori roti on tawa. Every time we are at a restaurant we are tempted to order tandoori Rotis, because we think we cannot make it at home. Here is the instant and homemade version of butter tandoori roti at home. While it is awesome to bite into authentic tandoori rotis cooked in a tandoor, you will be excited to know that the same wonderful taste and texture can be replicated at home using the humble tava! In instant tandoori roti we have used curd instead of yeast as it helps in fermentation of the dough. Sugar is add which helps in fermentation and also to balance out the flavour, gives beautiful colour to the rotis. Though the dough of this tandoori roti doesn't rise much, but the final texture and aroma is just irresistible and fabulous, which can be cut into wedges and served with a platter of sabzis, kebabs , tikkis and chutneys . Tips to make tandoori roti recipe: 1. Dough should be rested well for the fluffy tandoori roti. 2. It is very important use warm water for kneading. 3. Sprinkling salt-water helps the roti to stick properly on the tava. 4. Remember to rest the dough in a warm place for fermentation. 5. Make sure to serve it immediately for better taste. Enjoy tandoori roti recipe | atta tandoori roti on tawa | butter tandoori roti at home | no yeast, no oven tandoori roti | detailed step by step images. | [To make tandoori roti, combine 2 pinches of salt and enough water. Mix well and keep aside., Combine all the ingredients into a deep bowl and knead into a soft dough using approx. . ½ cup warm water., Grease the top of the dough using ½ tsp oil and cover with a damp muslin cloth and keep aside in a warm place for 1 hour., Divide the dough into 6 equal portions., Roll a portion of the dough into a 175 mm. (7”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) on a high flame and when hot, sprinkle the salt-water and do not wipe it., Apply water on one side of the rolled roti and place the wet side facing downwards gently on a hot tava., Cook it till small blisters appear on the surface. Flip the tava on an open flame and cook again while rotating the tava till brown spots appear., Remove from the flame and apply 1 tsp of butter., Repeat steps 5 to 9 to make remaining 5 rotis., Serve the tandoori roti immediately with subzi of your choice.] | [Energy, 64 cal, Protein, 2 g, Carbohydrates, 12.4 g, Fiber, 2 g, Fat, 0.9 g, Cholesterol, 0 mg, Sodium, 3.2 mg] | tandoori-roti-tandoori-roti-on-a-tava-32703r |
| rcp40965 | Tangy and Sweet Mango and Cucumber Salad | NA | NA | [mango strips, cucumber juliennes, shredded iceberg lettuce, lemon juice, honey, salt, freshly ground black pepper (kalimirch)] | 15 mins | 0 mins | [Indian Salads with dressing, Toss & Mix Salads (No cooking), Indian Party, Western Party] | 4Makes 4 servings | Indian | Endless excitement packed into a little salad bowl! Yes, this Tangy and Sweet Mango and Cucumber Salad is a fun-packed portion, with everybody’s favourite fruit mango, juicy cucumber, crispy lettuce and will you believe it, masaledar cashews too! A lemony honey dressing adds to the peppy flavour of this salad, making this a super tasty treat to serve your friends and family. Team this fruity, crunchy salad with Paneer and Spring Onion Wrap for a satiating mini meal. | [Combine all the ingredients in a deep bowl, add the dressing and toss well., Refrigerate and serve chilled.] | [Not Given] | tangy-and-sweet-mango-and-cucumber-salad-40965r |
| rcp33483 | Tangy Fruit Medley ( Eat Well Stay Well Recipes ) | NA | Veg | [pineapple juice, lemon juice, chopped mint leaves (phudina), sugar, salt, chopped apples, orange segments, watermelon (tarbuj) balls, chopped zucchini, chopped fresh pineapple, black grapes] | 10 mins | 0 mins | [Indian Salad Dressings, No Cooking Veg Indian, Healthy Indian Salads with healthy dressing] | 4Makes 4 servings | Indian | Tangy fruit medley, very nutritious salad that works best for your tummy and body. Cleanse your system with this fibre-rich salad. The dressing is healthy too, as it is made of pineapple juice, mint and salt and pepper. Loads of fruits add variety to your diet satiates you and keeps you away from binge-eating on high calorie foods. | [Combine the apples, orange, lettuce, pineapple and bean sprouts together in a bowl and mix well. Keep refrigerated., Just before serving, add the dressing and toss well. Serve chilled.] | [Energy, 76calories, Protein, 1.0 gm, Carbohydrates, 17.3 gm, Fat, 0.4 gm, Vitamin C, 29.7 mg, Iron, 3.5 mg, Fibre, 1.3 gm] | tangy-fruit-medley--eat-well-stay-well-recipes--33483r |
| rcp33183 | Tangy Fruitade ( Party Drinks ) | NA | NA | [pineapple cubes, strawberries, lemon juice, sugar syrup, orange juice, ice-cubes, mixed fruits, strawberry, mixed fruits] | 10 mins | 0 mins | [Indian Mocktails, Refrigerator, Mixer] | 4Makes 4 glasses | Indian | Tangy fruitade, it is rare to find a dish that is exotic and appealing, yet easy to make! here is an example of one such drink. This pineapple, orange and strawberry combo is just perfect for mocktails – the refreshing tinge of oranges and pineapples is highly appreciable when combined with the complementary strawberry. Glass used: rock glass | [Combine all the ingredients, except the cubes and blend in a mixer till smooth., In each rock glass place 4 ice-cubes and pour equal quantity of the juice over it., Serve immediately garnished with a pineapple wedge, 2 strawberry slices and a pineapple leaf in each glass.] | [Energy, 303 cal, Protein, 4.3 g, Carbohydrates, 68.8 g, Fiber, 8.2 g, Fat, 1.3 g, Cholesterol, 0 mg, Sodium, 39 mg] | tangy-fruitade--party-drinks--33183r |
| rcp3463 | Tangy Italian Salad | NA | Veg | [tomatoes, quatered and deseeded, cucumber, sliced, lettuce, crushed garlic (lehsun), chopped fresh basil leaves, lemon juice, olive oil, salt black pepper (kalimirch) powder] | 10 mins. | Nil. | [Italian Salads, Toss & Mix Salads (No cooking), Low Calorie Indian Salad, No Cooking Veg Indian, Italian Party, Refrigerator, Pregnancy Fiber Rich] | 4Serves 4. | Indian | Firm ripe tomatoes are combined with cool cucumbers and crisp lettuce leaves tossed in low fat basil flavoured vinaigrette. Tomatoes provide vitamin A and fibre while lettuce and cucumbers contribute fibre as well as vitamin C and iron. | [Combine all the ingredients in a salad bowl and chill thoroughly., Just before serving, add the dressing and toss well., Serve immediately.] | [Not Given] | tangy-italian-salad-3463r |
| rcp36113 | Tangy Mozzarella Cheese Sticks | NA | Veg | [tomato pulp, olive oil, chopped onions, chopped garlic (lehsun), tomato pulp, sugar, dried oregano, cream, salt, red wine, plain flour (maida), cornflour, dried oregano, dry red chilli flakes (paprika), salt, water, mozzarella cheese, bread crumbs, oil] | 20 mins | 15 mins | [Indian Cheese Recipes, Deep-fried Indian Starters, Dussehra recipes | Dussehra Sweets, Thanksgiving, Italian Party, High Tea Party, Kids Veg Pasta] | 22Makes 20 to 25 pieces | Indian | A cheesy delight served with a delicate, spicy and tangy tomato red wine sauce! Serve as a starter or evening tea snack or enjoy with a bowl of hot soup . | [Heat the oil in a broad non-stick pan, add the onions and garlic and sauté on a medium flame, till the onions turn translucent., Add the tomato pulp, mix well and cook till the sauce becomes thick., Add the tomato puree, sugar, salt, ½ cup water, mix well and bring to boil., Add the oregano and cream, mix well and cook for 1 minute., Add the wine, mix well and remove from the flame and keep aside., Cut the mozzarella cheese into sticks and keep them in the freezer for 10 minutes., Dip each cheese stick in the prepared batter and coat them evenly with bread crumbs evenly from all the sides to form a thick layer, pressing them firmly., Refrigerate for 30 minutes., Heat the oil in a kadhai and deep fry each stick till they turn golden brown from all the sides., Drain on an absorbent paper., Serve hot with tomato red wine sauce.] | [Not Given] | tangy-mozzarella-cheese-sticks-36113r |
| rcp5674 | Tangy Orange Delight | NA | Veg | [orange juice, curds (dahi), sugar] | 5 mins | 0 mins | [Indian Milkshakes & Smoothies, No Cooking Veg Indian, Mixer, Healthy Foods for Kids, Kids Calcium Rich Indian recipes, Calcium Rich Indian Drinks Smoothies Juices] | 4Makes 4 glasses | Indian | Ready in a jiffy, this tongue-tickling smoothie is prepared using orange juice and fresh curds. Make sure you use fresh curds to make this Tangy Orange Delight, because orange provides enough tanginess and using sour curds might make it too sharp to enjoy. If the orange juice is too sweet or sour, you can modify the amount of sugar suitably. This is something you can serve at a spring garden party, because the fresh and awakening flavour of this smoothie is sure to please everybody. | [Combine all the ingredients in a blender and blend till smooth and frothy., Pour the mixture into 4 individual glasses., Serve chilled.] | [Energy, 256 cal, Protein, 4.9 g, Carbohydrates, 43.8 g, Fiber, 2.9 g, Fat, 5.2 g, Cholesterol, 11.4 mg, Sodium, 25.4 mg] | tangy-orange-delight-5674r |
| rcp40939 | Tangy Rajma Sev Puri | Snacks | NA | [tomato pulp, oil, carom (ajwain) seeds, asafoetida (hing), garlic (lehsun) paste, chilli powder, sugar, salt, boiled and coarsely crushed rajma (kidney beans), cumin seeds (jeera) powder, chilli powder, chaat masala, lemon juice, chopped coriander (dhania), salt, papdis, chopped onions, sev, chopped coriander (dhania)] | 20 mins | 5 mins | [Indian Snacks for Entertaining, Chaat, Evening Tea Snacks, Indian Birthday Party, High Tea Party, Cocktail Party] | 4Makes 4 plates | Indian | A totally off-beat chaat item that you will fall in love with! Here, crisp papdis are topped with a chatpata rajma mixture and tangy tomato chutney. A garnish of chopped onions and sev completes the effect, making the Tangy Rajma Sev Puri absolutely irresistible. | [Heat the oil in a broad non-stick pan, add the carom seeds and allow them to crackle., When the seeds crackle, add the asafoetida and garlic paste and sauté on a medium flame for 30 seconds., Add the fresh tomato pulp, mix well and cook on a slow flame for 3 minutes, while stirring occasionally., Add the chilli powder, sugar and salt, mix well and cook on a medium flame for 1 more minute. Keep aside., Just before serving, arrange 6 papdis on a serving plate., Top each papadi with ½ tbsp of the rajma topping, ½ tsp of onions and ½ tsp of tomato chutney., Sprinkle ½ tsp of sev over each papdi., Repeat steps 1 to 3 to make 3 more plates., Serve immediately garnished with coriander., 6 to 7 big tomatoes when blanched, peeled, deseeded, chopped and blended in a mixer will yield approx. 1¼ cups of fresh tomato pulp.] | [Energy, 271 cal, Protein, 7.3 g, Carbohydrates, 29.2 g, Fiber, 3.4 g, Fat, 13.7 g, Cholesterol, 0 mg, Sodium, 19.4 mg] | tangy-rajma-sev-puri-40939r |
| rcp35082 | Tangy Twist ( Vitamin C Rich Recipe ) | NA | Veg | [oranges, pomegranate, green grapes, ice] | 15 mins | 0 mins | [Indian Juices, Indian Mocktails, No Cooking Veg Indian, Juicer and Hopper, Kids Recipes for Increasing Immunity, Healthy Indian Acidity recipes, Pregnancy Juices and Drinks] | 4Makes 4 glasses | Indian | A glassful of vitamin c! although it is beneficial to eat whole fruit rather than a juice, this one is an exception as it provides your daily dose of vitamin c in one shot. Pomegranates are rich in fibre and potassium making this a refreshing shot of multi-vitamins. Drink-up! | [Combine all the ingredients and blend in a mixer using little water (if required) till smooth., Strain the juice using a strainer., Place some crushed ice in each of the 4 glasses and pour equal quantities of the juice over it., Serve immediately.] | [Energy, 25 cal, Protein, 0.2 g, Carbohydrates, 5.8 g, Fiber, 0.4 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 0 mg] | tangy-twist--vitamin-c-rich-recipe--35082r |
| rcp22532 | Tartlets Cases | NA | NA | [whole wheat bread, low fat butter] | 5 mins | 0 mins | [Baked, High Tea Party, Cocktail Party, Oven] | 8Makes 8 tartlets | NA | These tartlets are very easy and quick to make. . . You can use any filling of your choice. . . . | [Remove the crust from the bread slices., Roll each slice with a rolling pin., Press the rolled slices into the cavities of a muffin tray that is lightly greased with butter., Brush with the remaining melted butter and bake in a pre-heated oven at 230°c (460°f) for 8 to 10 minutes or until crisp. Keep aside.] | [Not Given] | tartlets-cases-22532r |
| rcp36420 | Tasty Bhaji Open Burger | NA | Veg | [butter, plain flour (maida), milk, salt freshly ground black pepper powder, burger buns, capsicum rings, onion rings, bhaji, butter, dry red chilli flakes (paprika)] | 15 mins | 10 mins | [American Burgers / Grills, Microwave Indian Snack, Veggie Burgers Collection, Children's Day, Thanksgiving, Indian Birthday Party, Microwave] | 4Makes 4 open burgers | Indian | Desi bhaji gets a western touch in this improvised burger. | [Place the butter in a microwave safe bowl and microwave on high for 10 seconds., Add the flour and microwave on high for 20 seconds, stirring once in between., Add the milk and microwave on high for about 30 to 40 seconds, ,stirring once in between. Add the salt and pepper and mix well., Use as required., Cut each burger bun horizontally into two. Apply ½ tsp of butter on the insides of each half of the burger bun and toast them lightly on a tava (griddle)., Place the burger buns on a clean, dry surface with the buttered side facing up., Place 2 tbsp of leftover bhaji on the centre of each bun. Top with 1 tbsp of white sauce and 1 tsp grated cheese., Top with a capsicum ring and an onion ring and sprinkle ¼ tsp chilli flakes over them., Place the open burger on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 15 minutes., Serve immediately.] | [Not Given] | tasty-bhaji-open-burger-36420r |
| rcp1631 | Tasty Pav Bhaji Burgers | Snacks | NA | [small round burger buns, butter, boiled potatoes, mixed boiled vegetables, tomato, onion, chopped, crushed garlic (lehsun), chopped capsicum, chilli powder, pav bhaji masala, chopped coriander (dhania), lemon juice, butter, salt, onion rings] | 15 minutes. | 10 minutes. | [different kinds of pav bhaji, Quick Snacks / Quick Starters] | 6Serves 6 burgers. (6 burger ) | NA | Spicy bhaji made of potatoes, tomatoes, peas and onions is filled in between burger buns, and topped with onion rings and baked until they are warm. Tastes delicious with a cup of hot tea! | [You can take green peas, cauliflower, carrots as mixed vegetables., Divide the buns into two parts horizontally., Brush them with butter and bake in a hot oven at 150 degree C (300 degree F) for few minutes., Heat the butter and fry the onion and garlic for 1/2 minute., Add the capsicums, tomato, chilli powder and pav bhaji masala and fry for at least 1 minute., Add the potatoes and the vegetables, coriander, lemon juice and salt and cook for 2 minutes. If the mixture is too thick, sprinkle a little water., Spread some pav bhaji mixture on the bottom portion of a burger, place some onion rings on top and cover it with the remaining top of the bun. Repeat with the remaining mixture and burgers., Brush with butter and bake in a hot oven at 150 degree C (300 degree F) for few minutes., Serve hot in folded napkins.] | [Energy, 270 cal, Protein, 5.3 g, Carbohydrates, 38.4 g, Fiber, 1.7 g, Fat, 10.5 g, Cholesterol, 0 mg, Vitamin A, 606 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 1.4 mg, Vitamin C, 17.7 mg, Folic Acid, 11.2 mcg, Calcium, 48.9 mg, Iron, 1.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 110.2 mg, Potassium, 162.4 mg, Zinc, 0.5 mg] | tasty-pav-bhaji-burgers-1631r |
| rcp42526 | Tava Alasanda Vada, Healthy Non Fried Vada | Snacks | NA | [boiled chawli (cow pea / lobhia), whole wheat flour (gehun ka atta), chopped onions, chopped coriander (dhania), cumin seeds (jeera), chilli powder, turmeric powder (haldi), ginger (adrak) paste, garlic (lehsun) paste, salt, coconut oil oil] | 10 mins | 15 mins | [South Indian Evening Snacks, South Indian Vada, South Indian Breakfast, Andhra Cuisine, Indian Snacks for Entertaining, Low Calorie Indian Snacks, Evening Tea Snacks] | 10Makes 10 vadas | Andhra | tava alasanda vada recipe | non fried black eyed beans tikki | healthy Andhra cowpea cutlet | tava chawli non-fried vada | with 30 amazing images. tava alasanda vada is a popular Andhra snack. Learn to make tava chawli non fried vada. Here is a traditional alasanda vada from Andhra cuisine that uses boiled chawli to make scrumptious non-fried black eyed beans tikkis. While the original version is deep-fried, this tava alasanda vada is happily tava-fried with very little oil so you can relish it without any worries. Chawli is often used in subzis, but rarely is a snack using this nutritious bean in tava alasanda vada! Also, since rice flour is unsuitable for diabetics, we have used whole wheat flour for binding tava alasanda vada instead. With the crunch of onions and many tasty ingredients like coriander, ginger and garlic, this tava alasanda vada sure is a yummy treat for your palate – and a healthful one to boot. tava alasanda vada is rich in Thiamine, Folic Acid, Fiber, Protein, and Zinc. Try other healthy diabetic snacks like Methi Crispies or Adai. Serve healthy Andhra cowpea cutlet with green chutney. Enjoy tava alasanda vada recipe | non fried black eyed beans tikki | healthy Andhra cowpea cutlet | tava chawli non-fried vada | with step by step photos. | [To make tava alasanda vada recipe combine the soaked and boiled chawli and 2 tbsp of water in a mixer and blend to a coarse paste., Transfer the paste into a deep bowl., Add whole wheat flour, onions, coriander, jeera, chilli powder, haldi, ginger paste, garlic paste, salt and mix well with your hands., Divide the mixture into 10 equal portions., Wet your hand and take a portion of the mixture in your hand and shape into a 75 mm. (3”) diameter circle., Heat a non-stick tava (griddle), grease it with ½ tsp of coconut oil or oil. Place 5 vadas on it and cook on a medium flame using 1/2 tsp of oil till they turn golden brown in colour from both the sides., Repeat again to make 5 more vadas., Serve tava alasanda vada recipe immediately with green chutney.] | [Energy, 54 cal, Protein, 3.1 g, Carbohydrates, 7.9 g, Fiber, 2 g, Fat, 1.2 g, Cholesterol, 0 mg, Sodium, 3.5 mg] | tava-alasanda-vada-healthy-non-fried-vada-42526r |
| rcp196 | Tava Chana | Snacks | Veg | [boiled kabuli chana (white chick peas), oil, chopped onions, ginger-garlic (adrak-lehsun) paste, chopped tomatoes, chilli powder, chopped green chillies, turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, tandoori masala, chaat masala, dried mango powder (amchur), chopped coriander (dhania), dried fenugreek leaves (kasuri methi), salt, papdis] | 15 mins | 10 mins | [Indian Tawa, Indian Party, Quick Snacks / Quick Starters, Indian Healthy Veg Snack, Vitamin B9 Rich Folate, B Vitamins, Pregnancy Calcium Rich] | 3Makes 3 servings | Indian | The very sight of sizzling chana being constantly turned around in the tavas of roadside chaat-wallahs is enough of trigger the gastronomic juices! would it not be wonderful to recreate that wonderful tava chana experience at your own garden cocktail party? cooked kabuli chana, prepared in a lip-smacking spicy fashion served with crisp papdi is sure to make your party the talk of the town! | [Heat the oil on a non-stick tava (griddle), add the onions and sauté on a medium flame for 1 to 2 minutes., Add the ginger-garlic paste, tomatoes and 2 tbsp of water, mix well and cook on a slow flame for 2 to 3 minutes, while stirring continuously., Add the chilli powder, green chillies, turmeric powder, coriander-cumin seeds powder,tandoori masala, chaat masala, dried mango powder, coriander and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Add the dried fenugreek leaves, kabuli chana, 2 tbsp of water and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Serve hot with papdis.] | [Energy, 298 cal, Protein, 9.8 g, Carbohydrates, 35.6 g, Fiber, 16.1 g, Fat, 13 g, Cholesterol, 0 mg, Sodium, 1956 mg] | tava-chana-196r |
| rcp41779 | Tava Chana Dal Vadas | Snacks | NA | [chana dal (split bengal gram), whole dry kashmiri red chilli, chopped green chillies, cumin seeds (jeera), chopped onions, salt, oil] | 15 mins | 15 mins | [South Indian Evening Snacks, Indian Snacks for Entertaining, Evening Tea Snacks, Cocktail Party, Indian Party Starters, Tava, Kitty Party Snacks] | 10Makes 10 vadas | South Indian | Chana Dal Vada, with its crunchy texture and satiating homely flavour is an all-time favourite South Indian snack, commonly served as a starter at parties. With a little twist, this normally deep-fried snack can be made healthier. In this recipe, we have cooked the vadas on a tava with minimal oil. These Tava Chana Dal Vadas have an interesting texture, aroma and taste, which is a bit different from the deep-fried one but equally good. It is important to first shape the vada into a round and then flatten it till thin, because if it is thick, it will not cook properly and have a raw taste inside. Make sure you cook the vada on a slow flame so that it gets completely cooked inside also. Shape one vada and a time and cook it immediately on the tava. Do not shape them all at one go because they will lose their shape and also dry up before cooking. Serve these vadas immediately because they are made with less oil and tend to dry up after a while. You can also try other healthy snacks like Khumbh Ke Kebab , Healthy Momos and Triangles with Italian Relish . | [Clean, wash and soak the chana dal in enough hot water for 2 hours. Drain well., Combine the soaked chana dal, dry red chillies, green chillies, cumin seeds and 2 tbsp of water in a mixer and blend to a thick coarse paste., Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well using your hands., Divide the mixture into 10 equal portions and roll each portion into a 50 mm. (2”) diameter flat round vada., Heat a non-stick tava (griddle) and grease it using 1 tsp of oil. Place all the vadas on it and cook them on a slow flame using the remaining 1 tsp of oil till they turn golden brown in colour from both the sides., Serve immediately.] | [Energy, 48 cal, Protein, 2.1 g, Carbohydrates, 6.3 g, Fiber, 1.5 g, Fat, 1.6 g, Cholesterol, 0 mg, Sodium, 7.5 mg] | tava-chana-dal-vadas-41779r |
| rcp42124 | Tava Cheese Burger, Quick Snack | null | null | null | null | null | null | null | null | null | null | null | tava-cheese-burger-quick-snack-42124r |
| rcp1116 | Tava Chenna Peach Delight | NA | NA | [crumbled paneer (cottage cheese), cornflour, powdered sugar, chopped mixed fruits, ghee, cornflour, orange] | 10 mins | 10 mins | [Chenna] | 8Makes 8 sandwiches | NA | A selection of juicy fruits encased between 2 layers of lightly fried paneer. | [Mix the paneer, sugar and cornflour and knead well., Divide it into 2 equal portions, Press half the mixture into a 125mm. (5") square or round dish., Spread the fruit pieces on top., Cover with the remaining mixture and press well., Chill for 1/2 hour., Cut into small squares., Roll them, lightly with cornflour., Cook on a tava on both sides with a little ghee., Serve hot with chilled orange sauce.] | [Energy, 103 cal, Protein, 3.4 g, Carbohydrates, 9.9 g, Fiber, 0.3 g, Fat, 5.5 g, Cholesterol, 0 mg, Sodium, 0.8 mg] | tava-chenna-peach-delight-1116r |
| rcp4998 | Tava Mushrooms | NA | NA | [mushrooms (khumbh), plain flour (maida), onions, tomatoes, garam masala, chilli powder, coriander-cumin seeds (dhania-jeera) powder, dried fenugreek leaves (kasuri methi), oil, fresh cream, salt, ginger (adrak), cloves of garlic (lehsun), chopped coriander (dhania)] | 10 mins | 15 mins | [Indian Tawa] | 4Makes 4 servings | Indian | The spiced up mushroom with its perfect bite size - an ever-popular choice. | [Wash the mushrooms and cut in halves. Sprinkle the flour and keep aside., Heat the oil and fry the onions till brown. Add the ginger-garlic paste and fry again., Add the garam masala, chilli powder and coriander-cumin seed powder and fry again., Prepare tomato puree by putting the tomatoes in hot water for 10 minutes and then grating into a pulp., Add the tomato puree and fry again., Add the mushrooms, kasuri methi and salt and cook for a few minutes. Sprinkle a little water while cooking., Add the cream and mix well.] | [Not Given] | tava-mushrooms-4998r |
| rcp22785 | Tava Paneer, Mushroom and Green Pea Subzi | Dinner | NA | [paneer (cottage cheese) cubes, sliced mushrooms (khumbh), boiled green peas, boiled potato cubes, chaat masala, dried fenugreek leaves (kasuri methi), salt, oil, chopped onions, chilli powder, chopped green chillies, turmeric powder (haldi), chopped coriander (dhania), chopped coriander (dhania)] | 5 mins | 4 mins | [Punjabi Sabzis, Dinner, Traditional Indian Sabzis, Saute, Tava, Quick Sabzis, Indian Travel Food Sabzi] | 3Makes 3 servings | Punjabi | This subzi is so tasty you can finish it off all by itself even without any rotis or rice! Chock-full of your favourite ingredients ranging from paneer and mushrooms to green peas and potatoes, this subzi is just too flavourful, although it is very easy to make and uses only common ingredients. The unique aroma and flavour of this Tava Paneer, Mushroom and Green Pea Subzi can be attributed greatly to the chaat masala and kasuri methi, both of which lend their strong and pungent characteristics to this dish. Also do try other tava recipes like Sprouts Tava Rice and Paneer Tava Masala . | [Combine the potatoes, paneer, peas, mushrooms, chaat masala, dried fenugreek leaves and salt in a deep bowl, mix well and keep aside., Heat the oil on a non-stick tava (griddle), add the onions and sauté on a medium flame for 1 minute., Add the chilli powder, green chillies, turmeric powder and sauté on a medium flame for a few seconds., Add the prepared vegetable mixture and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve hot garnished with coriander.] | [Energy, 211 cal, Protein, 5.7 g, Carbohydrates, 12.1 g, Fiber, 2.6 g, Fat, 15.6 g, Cholesterol, 0 mg, Sodium, 5.4 mg] | tava-paneer-mushroom-and-green-pea-subzi-22785r |
| rcp33427 | Tava Pulao, Tawa Pulao Recipe | Lunch | Veg | [butter, cumin seeds (jeera), red chilli-garlic paste, chopped onions, chopped capsicum, chopped tomatoes, turmeric powder (haldi), salt, chilli powder, pav bhaji masala, rice (chawal), boiled green peas, chopped coriander (dhania)] | 10 mins | 15 mins | [Indian Veg Recipes, Pulaos, Saute, Indian Party, Tava, Birthday Party Main Dishes, Lunch Pulao Rice] | 4Makes 4 plates | Indian | tawa pulao recipe | mumbai roadside tawa pulao | mumbai street style famous tawa pulao | with 35 amazing photos. Tawa pulao, another quick treat off the Pav Bhaji cart is yet another popular street food of Mumbai. This delicious mumbai roadside tawa pulao is prepared in advance by the vendor, and shares a place on the pav bhaji tawa. It is swiftly portioned out onto serving plates when the orders flow in, to appease the severest of hunger shots. Tawa pulao is called so because it is cooked on the same tawa as Pav Bhaji, soaking up all the spicy flavours of the pav bhaji masala. Famous street food at Juhu chowpatty and local pav bhaji counters all over Mumbai. At home, you can use a broad pan to make this Tawa pulao rice dish if you don’t have a huge tawa. Serve the tawa pulao with accompaniments like Raitas / Kachumber and roasted papad. If you enjoyed this Mumbai street style tawa pulao recipe then we would like to highlight our other pulav recipes collection with this post of mumbai tawa pulao recipe. It includes recipes like Spicy Vegetable Pulao, khumbh Pulao, Achari Paneer Pulao, Cheese, Onion and Green Pea Pulao. Street food lovers can glance through our Street Food for dinner collection to explore more gems from the street. Enjoy how to make Tava Pulao recipe with detailed step by step photos and video below. | [To make tava pulao , heat the butter on a large tava (griddle), add the cumin seeds., When the seeds crackle, add the chilli-garlic paste, mix well and sauté on a medium flame for 1 to 2 minutes., And the onions, mix well and sauté on a medium flame for another 1 to 2 minutes., Add the capsicum, mix well and sauté on a medium flame for 2 more minutes., Add the tomatoes, mix well and again cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Preferably use a potato masher to mash the vegetables lightly., Add the turmeric powder, salt, chilli powder, pav bhaji masala and 1/4 cup of water, mix welland cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the rice and green peas, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve the tava pulao immediately garnished with coriander.] | [Energy, 240 cal, Protein, 5.5 g, Carbohydrates, 37.1 g, Fiber, 3.4 g, Fat, 7.6 g, Cholesterol, 22.5 mg, Sodium, 85.5 mg] | tava-pulao-tawa-pulao-recipe-33427r |
| rcp35110 | Tava Rice ( Microwave Recipe) | NA | Veg | [rice (chawal), whole dry kashmiri red chillies, garlic (lehsun) cloves, oil, sliced onions, turmeric powder (haldi), sliced capsicum, chopped tomatoes, curds (dahi), salt, grated processed cheese] | 10 mins | 13 mins | [Quick South Indian, Maharashtrian Rice Recipes, Microwave, Quick Vegetarian Rice, khichdi Recipes] | 4Makes 4 servings | Maharashtrian | A simple and quick cure for a sudden bout of hunger! you can even toss this up as brunch or supper for kids. But, who needs a tava in this modern ear? | [Soak the rice in enough water for 30 minutes and drain well., Combine the drained rice along with 1½ cups of hot water in a microwave-safe bowl and microwave on high for 8 minutes or till the rice is cooked well. Keep aside., Combine the red chillies and garlic along with 1 tbsp of water and grind in a mortar-pestle (khalbhatta) to a coarse paste. Keep aside., Put the oil in a microwave-safe bowl and microwave on high for 30 seconds., Add the onions, mix well and microwave on high for 1 minute., Add the prepared chilli-garlic paste, mix well and microwave on high for 1 minute., Add the turmeric powder, capsicum, tomatoes and curds, mix well and microwave on high for 1 minute, stirring once in between after 30 seconds., Add the cooked rice and salt, mix well and microwave on high for 2 minutes, stirring once in between after 1 minute., Fill in an aluminium bowl and de-mould., Serve immediately garnished with cheese.] | [Energy, 223 cal, Protein, 2.7 g, Carbohydrates, 25.6 g, Fiber, 1.7 g, Fat, 12 g, Cholesterol, 0 mg, Vitamin A, 207.3 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.7 mg, Vitamin C, 14.4 mg, Folic Acid, 9.1 mcg, Calcium, 32.2 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 4.2 mg, Potassium, 44.7 mg, Zinc, 0.4 mg] | tava-rice--microwave-recipe-35110r |
| rcp32697 | Tava Roti ( Kebabs and Tikkis Recipe) | NA | NA | [whole wheat flour (gehun ka atta), salt, oil, whole wheat flour (gehun ka atta), ghee] | 7 mins | 15 mins | [Indian Rotis, Tava] | 6Makes 6 rotis | Indian | Truly versatile, the Tava Roti combines with practically any dish! While you might have often served rotis with dal and subzis, have you ever thought of including it in a platter of kebabs and tikkis? Interestingly enough, many people like to finish their meal with a tasty and crunchy selection of starters, tangy and cool accompaniments, and a few rotis, which can be simply dipped into one of the accompaniments and savoured, or used to roll up some of the kebabs or tikkis. Roti offers you the freedom of consuming it just the way you like to! | [Combine the flour and salt and knead into a soft and pliable dough., Add the oil and knead again till it is smooth and elastic., Cover and keep aside for 10 to 15 minutes., Divide the dough into 6 equal portions., Roll out each one using a little flour into approx. 150 mm. (6") diameter circles. Dust wheat flour as required to facilitate even rolling., Dust off any excess wheat flour and place the roti on a hot tava (griddle)., Turn over in a few seconds and cook this side till the edges begin to curl slightly and small blisters appear on the surface., Cook the other side for a few more seconds., Lift the roti with a pair of flat tongs and roast on both sides over an open flame till it puffs up., Flatten the roti and apply some ghee on top., Repeat to make 5 more rotis., Serve hot.] | [Energy, 104 cal, Protein, 2.6 g, Carbohydrates, 15.7 g, Fiber, 2.6 g, Fat, 3.7 g, Cholesterol, 0 mg, Sodium, 262.7 mg] | tava-roti--kebabs-and-tikkis-recipe-32697r |
| rcp219 | Tawa Rice, Quick Tawa Pulao, Veg Tawa Rice | NA | Veg | [rice (chawal), whole dry kashmiri red chillies, garlic (lehsun) cloves, oil, sliced onions, sliced capsicum, chopped tomatoes, turmeric powder (haldi), curd (dahi), pav bhaji masala, salt, grated processed cheese] | 15 mins | 5 mins | [Quick South Indian, Maharashtrian Rice Recipes, Indian Tawa, Tava, Quick Vegetarian Rice, khichdi Recipes, Birthday Party Quick] | 4Makes 4 servings | Maharashtrian | tawa rice recipe | tawa pulao | veg tawa rice | Indian cheese veg tava rice | with amazing 20 images. Sunday or a long tiring day? We have a perfect, quick and scrumptious recipe for such day which is famously known as “Tawa rice”. Tawa rice is a quick treat off the pav bhaji cart and also a popular Mumbai Street Foods and is also found on the menu of mostly all the restaurants. Every household has their own way and style of making tava rice, it’s the same about all the Indian dishes. Similarly, veg tawa rice also has a lot many variations and this recipe is our variation to it. Preparation and cooking of tawa rice is quite simple and quick. Here, we have not even used much masala’s and ingredients. We have used basic ingredients that I can bet on would be available in every Indian household. To make tawa rice firstly prepare chilli garlic paste by pounded Kashmiri red mirchi and garlic with little water in a mortar and pestle and keep aside. Further, take a tawa add oil in the tava. You can also use butter if you wish to, butter will enhance the taste even better. Next, add veggies onions. Capsicum and tomatoes cook them. Once veggies are cooked, add turmeric which would give our tava rice a vibrant yellow color and also, add curd. Curd would impart creaminess and tanginess to our tawa rice and make it taste even better. Further, add the cooked rice and 1 ½ tsp of pav bhaji masala which would get the taste of tava rice to heaven and make it taste just WOW!! Mix cheese veg tava rice well and serve with grated cheese on top and a lemon wedge on side. This veg tawa rice is my go to when I have leftover rice and hunger strikes in, as this recipe is ready in a jiffy and is loved by everyone. I usually make veg tawa rice as a one-pot meal dish at home along with a bowl of curd or boondi raita. You can relish this delicious tawa rice along with any raita that you wish to. Also, I take this rice to work and pack it for my kiddo’s tiffin box. At home, you can use a broad pan to make this Tawa rice dish if you don’t have a huge tawa. Serve the tawa rice with accompaniments like Raitas / Kachumber and roasted papad. If you enjoyed this tawa pulao recipe then we would like to highlight our other pulav recipes collection with this post of veg tawa rice. Street food lovers can glance through our Street Food for dinner collection to explore more gems from the street. Enjoy tawa rice recipe | tawa pulao | veg tawa rice | Indian cheese veg tava rice | with detailed step by step recipe photos and video below. | [To make tawa rice, combine the red chillies and garlic along with little water and grind in a mortar-pestle (khalbhatta) to a smooth paste. Keep aside., Heat the oil on a non-stick tava (griddle), add the onions and sauté on a medium flame for 1 minute., Add the chilli-garlic paste and sauté on a medium flame for another 30 seconds., Add the capsicum, tomatoes, turmeric powder and curds and sauté on a medium flame for 1 more minute., Add the cooked rice, pav bhaji masala and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve tawa rice immediately garnished with cheese.] | [Not Given] | tawa-rice-quick-tawa-pulao-veg-tawa-rice-219r |
| rcp33380 | Teekha Chutney ( Mumbai Roadside Recipes ) | NA | Veg | [chopped coriander (dhania), green chillies , roughly chopped, chopped ginger (adrak), lemon juice, salt] | 5 mins | 5 mins | [Mumbai Street Food, different kinds of Indian chutney, No Cooking Veg Indian, Mixer, Quick Chutneys] | 1Makes 1 cup (14 tbsp ) | Indian | This is a really spicy chutney for all the spicy food lovers. | [Combine all the ingredients, add ¼ cup of water and blend in a mixer till smooth., Use as required and store in an air-tight container in a deep-freezer.] | [Energy, 1 cal, Protein, 0.1 g, Carbohydrates, 0.2 g, Fiber, 0.1 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 1.1 mg] | teekha-chutney--mumbai-roadside-recipes--33380r |
| rcp33402 | Teekha Pudina Chutney, Cilantro Mint Chutney | Snacks | Veg | [chopped coriander (dhania), chopped mint leaves (phudina), chopped green chillies, cumin seeds (jeera), fennel seeds (saunf), black peppercorns (kalimirch), garlic (lehsun), chopped ginger (adrak), lemon juice, black salt (sanchal), salt] | 15 mins | 0 mins | [Punjabi Raita | Punjabi Chutney | Achar, Frozen Foods, Indian Freezer Recipes, different kinds of Indian chutney, Mixer, Gluten Free Veg Indian, Low Calorie Chutneys, Gluten Free Indian Snacks] | 12Makes 12 tablespoons | Punjabi | teekha pudina chutney recipe | cilantro mint chutney | healthy mint leaves and coriander chutney | with 15 amazing images. teekha pudina chutney is the perfect accompaniment to any Indian snack to raise its appeal and flavour quotient. Learn how to make cilantro mint chutney. The aroma of mint leaves can add a touch of fragrance and fresh herb flavour to any dish. And in the form of teekha pudina chutney it is truly irresistible. This chutney has the aromatic freshness of mint combined with the earthiness of the coriander to chalk out the perfect balance of flavours. To make cilantro mint chutney in a mixer, put coriander, mint leaves, green chillies, cumin seeds, fennel seeds, black peppercorns, garlic, ginger, lemon juice, black salt and salt to taste. Add 1/4 cup water and blend to a smooth paste. Refrigerate cilantro mint chutney in an air-tight container and use as required. Main ingredients of cilantro mint chutney. Coriander has a strong and pleasant aroma that enhances the overall flavor of the chutney. Coriander has a unique flavor that is both earthy and citrusy. Mint leaves (pudina) are slightly chewy and give the chutney a bit of texture. This helps to make the chutney more interesting to eat. Mint (pudina) being an anti-inflammatory reduces the inflammation in the stomach and shows a cleansing effect. Green chillies add a bright, spicy flavor to mint leaves chutney. They also help to balance out the sweetness of the other ingredients, such as the mint leaves and lemon juice. Antioxidant vitamin C in green chillies protects the body from effects of harmful free radicals and prevents stress. teekha pudina chutney is a must-have condiment for any Indian snack lover. It adds a burst of flavor and freshness to pakoras, Indian sandwiches, and other baked snacks. The mint, coriander, and spices in the chutney leave a lingering taste in your mouth that will make you want more. This teekha pudina chutney is made without sugar, which is a big plus for us. Pro tips for cilantro mint chutney. 1. Garlic has a strong, pungent flavor that adds depth and complexity to the chutney. It also helps to balance out the sweetness of the mint leaves. 2. Ginger has a unique flavor that is both spicy and sweet. It adds depth and complexity to the cilantro mint chutney, and helps to balance out the other flavors. 3. teekha pudina chutney has a shelf life of 2 days in the fridge and 1 month in the freezer. Enjoy teekha pudina chutney recipe | cilantro mint chutney | healthy mint leaves and coriander chutney | with step by step photos. | [To make teekha pudina chutney in a mixer put coriander, mint leaves, green chillies, cumin seeds, fennel seeds, black peppercorns, garlic, ginger, lemon juice, black salt and salt to taste., Add 1/4 cup water and blend to a smooth paste., Refrigerate cilantro mint chutney in an air-tight container and use as required.] | [Energy, 5 cal, Protein, 0.3 g, Carbohydrates, 0.7 g, Fiber, 0.4 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 2.5 mg] | teekha-pudina-chutney--cilantro-mint-chutney-33402r |
| rcp22438 | Teen Ratna Dal | NA | Vegan | [chana dal (split bengal gram), green moong dal (split green gram), toovar (arhar) dal, slit green chilli, chopped ginger (adrak), chopped garlic (lehsun), turmeric powder (haldi), salt, oil, cumin seeds (jeera), cardamoms, cloves (laung / lavang), freshly ground black pepper (kalimirch), asafoetida (hing), whole dry kashmiri red chilli, chopped onions, lemon juice, chopped coriander (dhania)] | 10 mins | 16 mins | [Healthy Indian Recipes, Collection of Gujarati Dals / Kadhis, Indian Pressure Cooker, Pressure Cooker Vegetables, Pregnancy, Diabetic recipes, Vegan] | 4Makes 4 servings | Gujarati | This wholesome combination of three lentils, flavoured with an assortment of spices, is a good source of calcium and protein for the mom-to-be. Green chillies, ginger and garlic contribute their heady flavours to this sumptuous dal, while a tempering of whole spices and seeds adds to the aroma and taste. Relish the Teen Ratna Dal with rotis of your choice. | [Combine all the dals, green chilli, ginger, garlic, turmeric powder, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Remove the green chilli and discard it. Keep the cooked dal mixture aside., Heat the oil in a deep non-stick pan, add the cumin seeds, cardamom, cloves and pepper., When the seeds crackle, add the asafoetida and red chillies and sauté on a slow flame for a 30 seconds., Add the onions and sauté on a slow flame for 1 to 2 minutes or till they turn translucent., Add the cooked dal mixture, salt and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the lemon juice, mix well and cook on a medium flame for another minute, while stirring occasionally., Serve hot garnished with coriander.] | [Energy, 159 cal, Protein, 8.4 g, Carbohydrates, 23.4 g, Fiber, 4.1 g, Fat, 3.6 g, Cholesterol, 0 mg, Sodium, 16.4 mg] | teen-ratna-dal-22438r |
| rcp3075 | Teething Biscuits ( Baby and Toddler Recipe) | Snacks | NA | [bananas, rolled oats, olive oil, vanilla extract] | 10 mins | 0 mins | [Indian Jar Snacks, Baked, Oven, Finger Foods for Babies, Toddlers and Kids, Kids Jar Snacks, Teething Recipes for Babies, Kids High Energy Indian Foods] | 46Makes 46 biscuits | Indian | homemade teething biscuits recipe | healthy banana oats biscuits for babies, toddlers | Indian no sugar teething biscuits | with 22 amazing images. homemade teething biscuits is a healthy and tasty Indian biscuit for toddlers and babies. Learn how to make Indian no sugar teething biscuits. What is a healthy teething biscuit option in India? We made these homemade teething biscuits which have zero sugar and honey in them. healthy banana oats biscuits for babies, toddlers are made from 4 simple ingredients : bananas, oats, olive oil and vanilla extract or essence. What we love is that your toddler can enjoy having preservative free teething biscuits. We have made these teething sticks of small size so that the toddler can easily pick it up and nibble at them to relieve the teething pain. Supermarkets sell teething biscuits which are made of fruit puree that is loaded with hidden sugars. There is no need to give sugar to your little one. teething biscuits are targeted for toddlers between 6 to 12 months of age. Also great for any adult who has problems chewing. Tips for teething biscuits: 1. Add 3/4th cup chopped bananas. Bananas offer natural sweetness to the teething biscuits. 2. Add 1 1/2 tablespoons olive oil or coconut oil. Say no to processed seed oils for a healthier life. 3. Add 1 tsp vanilla extract or vanilla essence. Vanilla extract provides a nice tinge of vanilla to the teething biscuits. 4. Take a chopping board and line it with parchment paper. This is to prevent the dough from sticking. 5. Store teething biscuits in an airtight container for upto 15 days. Enjoy homemade teething biscuits recipe | healthy banana oats biscuits for babies, toddlers | Indian no sugar teething biscuits | with step by step photos. | [To make homemade teething biscuits, in a mixer, put the rolled oats and blend to a fine powder., Add bananas, olive oil and vanilla extract and blend to a stick dough., Take a chopping board and line it with parchment paper, place the dough and cover with another sheet of parchment paper., Roll it slightly thick using a rolling pin to size 11 inches width and 9 inches height rectangle., Cut into 12 vertical strips using a cutter. Then make 2 horizontal cuts with the cutter. Each biscuit size comes to 1/2 inch width by 3 inches length., Place the parchment paper along with the shaped dough directly onto a baking tray., Preheat an oven at 200°c ( 400°f) and bake the biscuits at 200°c ( 400°f) for 20 minutes or until done., Cool. Let the babies enjoy homemade teething biscuits.] | [Energy, 20 cal, Protein, 0.6 g, Carbohydrates, 2.9 g, Fiber, 0.4 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 0 mg] | teething-biscuits--baby-and-toddler-recipe-3075r |
| rcp6518 | Temblaque | NA | NA | [coconut milk, sugar, cornflour, mangoes, pureed, rum, strawberries, pureed, sugar, rum] | 10 mins. | 5 mins. | [Thai Desserts, Quick Indian Sweets] | 5Serves 4 to 6. (5 serving ) | Indian | In the mood for a warm and delicious dessert? The temblaque is ideal! Coconut milk, corn flour and sugar is cooked into thick custard and served chilled with mango and strawberry sauces! Try this one and you will be pleasantly surprised! | [Flavour the mango purée with rum and refrigerate overnight., For the strawberry sauce (for serving), Add the sugar to the strawberry purée with rum mix well and refrigerate overnight., Mix all the ingredients in a non-stick pan and heat, stirring constantly on a low, Stir till the mixture is thick enough to coat the back of a spoon., Cool and pour the custard into individual moulds., Refrigerate for 2 hours or until set., Unmould and serve with both the sauces.] | [Energy, 593 cal, Protein, 6.3 g, Carbohydrates, 45.5 g, Fiber, 15.6 g, Fat, 43.1 g, Cholesterol, 0 mg, Vitamin A, 0.5 mcg, Vitamin B1, 0.3 mg, Vitamin B2, 0.2 mg, Vitamin B3, 2.6 mg, Vitamin C, 1 mg, Folic Acid, 54.7 mcg, Calcium, 35.6 mg, Iron, 3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0.9 mg, Potassium, 53.6 mg, Zinc, 0.3 mg] | temblaque-6518r |
| rcp1943 | Tempered Dark Chocolate, How To Temper Dark Chocolate | NA | NA | [chopped dark chocolate] | 2 mins | 5 mins | [Chocolate Dessert, Basic Indian Dessert Recipes, Chocolates Desserts] | 1Makes 1 cup (14 tbsp ) | Indian | Be it brownies or be it ice-creams , a drizzling of tempered chocolate always raises the standards of the dessert. This recipe throws light on how to melt chocolate perfectly in a double-boiler, so you get a smooth sauce without any charring or burning. Tempered chocolate can be used hot or at room temperature as a topping or as an ingredient in the preparation of various chocolaty desserts like Peanut Butter Bites , White Chocolate Praline Rocks and many more. | [Heat enough water in a saucepan and allow it to boil., Once the water starts boiling, put the dark chocolate in a heat resistant bowl and place it over the saucepan, taking care that the base of the bowl is not in contact with the water., Cook it on a medium flame for 4 to 5 minutes, while stirring continuously or till the chocolate melts completely and resembles a smooth sauce., Use immediately or cool the chocolate to room temperature and use as required., At room temperature, the chocolate will neither be warm nor cool. To test the temperature of the chocolate, touch it with the back of your finger.] | [Energy, 53 cal, Protein, 1.1 g, Carbohydrates, 3.4 g, Fiber, 0 g, Fat, 5.7 g, Cholesterol, 0 mg, Sodium, 0.4 mg] | tempered-dark-chocolate-how-to-temper-dark-chocolate-1943r |
| rcp41114 | Tempered White Chocolate, How To Temper White Chocolate | NA | NA | [chopped white chocolate] | 2 mins | 5 mins | [Chocolate Dessert, Basic Indian Dessert Recipes, Chocolates Desserts] | 1Makes 1 cup (14 tbsp ) | Indian | Be it brownies or be it ice-creams , a drizzling of tempered white chocolate always raises the standards of the dessert. This recipe unveils the simplest method to melt the chocolate perfectly in a double-boiler, so you get a smooth sauce without any charring or burning. Tempered chocolate can be used hot or at room temperature as a topping or as an ingredient in the preparation of various chocolaty desserts. | [Heat enough water in a saucepan and allow it to boil., Once the water starts boiling, put the white chocolate in a heat resistant bowl and place it over the saucepan, taking care that the base of the bowl is not in contact with the water., Cook it on a medium flame for 4 to 5 minutes, while stirring continuously or till the chocolate melts completely and resembles a smooth sauce., Use immediately or cool the chocolate to room temperature and use as required., At room temperature, the chocolate will neither be warm nor cool. To test the temperature of the chocolate, touch it with the back of your finger.] | [Energy, 53 cal, Protein, 1.1 g, Carbohydrates, 3.4 g, Fiber, 0 g, Fat, 5.7 g, Cholesterol, 0 mg, Sodium, 0.4 mg] | tempered-white-chocolate-how-to-temper-white-chocolate-41114r |
| rcp32880 | Tender Mangoes In Brine | NA | Veg | [small raw mangoes, salt, mustard seeds ( rai / sarson), chilli powder, turmeric powder (haldi), asafoetida (hing), vinegar] | 15 mins | 0 mins | [South Indian Chutney, Pickles / Achar, No Cooking Veg Indian, Quick Pickles / Aachar] | 1Makes 1 jar | South Indian | A simple but tasteful recipe that is extremely popular,espeacially in kerala,tamilnadu and some areas of karnataka,served with curd rice. Remember to choose tender raw mangoes,and leave the stem on, so that the pickle lasts for longer. Thick-skinned,bitter varieties are usually not preferred for this mild pickle | [Wash the mangoes (do not remove the stem, if any), drain and spread on a towel to dry. Keep aside., Add the half the salt, mix well and fill in a clean, dry glass or earthenware jar to marinate for 15 to 20 days. Stir the mangoes once a day with a clean dry spoon., Combine the mustard seeds powder, chilli powder, turmeric powder, asafoetida, vinegar and the remaining salt and mix well., Add to the marinated mangoes and mix well. Tie a muslin cloth over the neck of the jar and place it in the sun for 3 to 4 days. Store in an airtight container and use as required.] | [Energy, 1950 cal, Protein, 15 g, Carbohydrates, 510 g, Fiber, 54 g, Fat, 9 g, Cholesterol, 0 mg, Vitamin A, 6879 mcg, Vitamin B1, 3 mg, Vitamin B2, 3 mg, Vitamin B3, 18 mg, Vitamin C, 831 mg, Folic Acid, 420 mcg, Calcium, 300 mg, Iron, 3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 60 mg, Potassium, 4680 mg, Zinc, 0 mg] | tender-mangoes-in-brine-32880r |
| rcp32827 | Tendli and Matki Subzi, Pressure Cooker Tendli Aur Matki ki Subzi | NA | Veg | [tendli (ivy gourd) rings, sprouted matki (moath beans), oil, cumin seeds (jeera), chopped onions, ginger-green chilli paste, chopped tomatoes, turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, salt, chopped coriander (dhania)] | 15 mins | 10 mins | [Semi-Dry Sabzis, Saute, Pressure Cooker Vegetables, Indian Party, Pressure Cooker, Quick Sabzis, Quick Pressure Cooker] | 4Makes 4 servings | Indian | It looks and smells so wonderful, it is hard not to be tempted by this Tendli and Matki Subzi. Thankfully, it is as tasty as it looks! A brilliant combo of ivy gourd and sprouted matki is pressure-cooked with onions, tomatoes and spice powders, to make a mouth-watering subzi. The Pressure Cooker Tendli aur Matki ki Subzi is also quite easy and quick to prepare, so you can include it in your everyday cooking collection! This subzi goes well with rotis, puris and parathas . | [Heat the oil in a pressure cooker and add the cumin seeds., When the seeds crackle, add the onions and ginger-green chilli paste and sauté on a medium flame for 1 minute., Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the tendli rings, matki, turmeric powder, chilli powder, coriander-cumin seeds powder, salt and ¼ cup of water, mix well and pressure cook for 1 whistle., Allow the steam to escape before opening the lid., Serve hot garnished with coriander.] | [Energy, 41 cal, Protein, 1.2 g, Carbohydrates, 3.6 g, Fiber, 0.7 g, Fat, 2.6 g, Cholesterol, 0 mg, Sodium, 13.7 mg] | tendli-and-matki-subzi-pressure-cooker-tendli-aur-matki-ki-subzi-32827r |
| rcp6422 | Tendli Aur Matki Subzi | NA | Veg | [sliced tendli (ivy gourd), sprouted matki (moath beans), oil, cumin seeds (jeera), chopped onions, chopped tomatoes, chopped green chillies, turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, salt, chopped coriander (dhania)] | 10 mins | 13 mins | [Semi-Dry Sabzis, Subzis with Beans or Sprouts, Non Stick Kadai Veg, Kids Weight Loss, Pregnancy, Diabetic recipes, Forever Young Diet, Anti Aging Indian Diet] | 6Makes 6 servings | Indian | tendli matki sabzi recipe | ivy gourd vegetable | tendli sprouts bhaji | healthy tendli sabzi | tendli matki sabzi is a nourishing addition to most healthy Indian menus. Learn how to make ivy gourd vegetable. Chock full of nutrients, this tendli sprouts bhaji is an easy preparation of tendli and matki in a traditional manner, with usual taste-givers like onions, green chillies, tomatoes and spice powders. Getting the matki sprouts ready takes time, but once done the healthy tendli sabzi is easy and quick to make and serve. To make tendli aur matki sabzi, heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the onions and green chillies and sauté on a medium flame for a minute or till the onions turn translucent. Add the tendli, matki, turmeric powder, chilli powder, coriander-cumin seeds powder, salt and ½ cup of water and mix well. Cover with a lid and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Add the tomatoes and coriander, mix well and cook for another minute. Serve hot. What makes this ivy gourd vegetable unique is the combination of tendli and sprouts, which offers calcium, protein and iron in one tasty package; and the addition of tomatoes towards the end of the cooking process, which retains its crunch and juiciness to a great extent. This tendli sprouts bhaji can be enjoyed by those on weight loss regime, PCOS, heart patients, diabetics and all others who aim to eat healthy and have a healthy lifestyle. Tips for tendli aur matki sabzi. 1. Cut the medium sized roundels of tendli. 2. The sprouts after cooking must be slightly crunchy and not mushy. 3. Matki sprouts can be replaced with moong sprouts as a variation. Learn how to make moong sprouts. Learn how to make tendli matki sabzi recipe | ivy gourd vegetable | tendli sprouts bhaji | healthy tendli sabzi | with step by step photos below. | [To make tendli aur matki subzi, heat the oil in a non-stick kadhai and add the cumin seeds., When the seeds crackle, add the onions and green chillies and sauté on a medium flame for a minute or till the onions turn translucent., Add the tomatoes, mix well and cook for another minute., Add the tendli, matki, turmeric powder, chilli powder, coriander-cumin seeds powder, salt and ½ cup of water and mix well., Cover with a lid and cook on a medium flame for 8 to 10 minutes, while stirring occasionally., Serve the tendli aur matki subzi hot.] | [Energy, 64 cal, Protein, 3.6 g, Carbohydrates, 8.5 g, Fiber, 1 g, Fat, 1.9 g, Cholesterol, 0 mg, Sodium, 13.9 mg] | tendli-aur-matki-subzi-6422r |
| rcp40692 | Tendli Batata Nu Shaak, Tendli Aloo Subzi | Dinner | Veg | [sliced tendli (ivy gourd), potato fingers, oil, mustard seeds ( rai / sarson), cumin seeds (jeera), turmeric powder (haldi), salt, coriander-cumin seeds (dhania-jeera) powder, chilli powder, sugar, chopped coriander (dhania)] | 20 mins | 13 mins | [Gujarati Shaak Sabzi, Saute, Non Stick Kadai Veg, Lunch Sabzi, Gujarati Dinner, Dinner Sabzi, Indian, Mexican, Lebanese] | 3Makes 3 servings | Gujarati | tendli batata nu shaak recipe | aloo tendli sabzi | Gujarati style tindora batata nu shaak | tendli masala | ivy gourd potato vegetable | with 16 amazing images. tendli batata nu shaak is a basic dry sabzi made in Gujarati households. Learn how to makealoo tendli sabzi. Tendli is so much more attractive when combined with potatoes than when it is cooked alone! A traditional tempering and a few readily-available spice powders are all that it takes to transform this duo into a tongue-tickling and satiating tendli masala. To make tendli batata nu shaak, heat the oil in a deep non-stick kadhai and add the mustard seeds and cumin seeds. When the seeds crackle, add the turmeric powder, tendli, potatoes and salt, mix gently and cook on a medium flame for 10 minutes, while stirring occasionally. Add the coriander-cumin seeds powder, chilli powder, sugar and coriander, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot. The basic masala box, which is peculiar amongst Gujarati's is used in this daily fare too. These include turmeric powder, coriander-cumin seeds powder and chilli powder. A pinch of sugar is essential to balance the flavour of this Gujarati style tindora batata nu shaak, so do not omit it although very little in quantity. Also, be generous with the garnish of coriander because that exponentially increases the aroma and flavour of this aloo tendli sabzi. This traditional Gujarati subzi is part of an everyday meal accompanied with rotlis, rice , dal, kachumber and chaas. Tips for tendli batata nu shaak. 1. You can slice it very thinly to medium thick. Most Gujaratis prefer thinly sliced. 2. Cover with a lid and cook to save on cooking time. 3. A non-stick kadhai is best to make this sabzi. Enjoy tendli batata nu shaak recipe | aloo tendli sabzi | Gujarati style tindora batata nu shaak | tendli masala | ivy gourd potato vegetable | with step by step photos below. | [To make tendli batata nu shaak, heat the oil in a deep non-stick kadhai and add the mustard seeds and cumin seeds., When the seeds crackle, add the turmeric powder, tendli, potatoes and salt, mix gently and cook on a medium flame for 10 minutes, while stirring occasionally., Add the coriander-cumin seeds powder, chilli powder, sugar and coriander, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally., Serve the tendli batata nu shaak hot.] | [Energy, 112 cal, Protein, 4.3 g, Carbohydrates, 13.7 g, Fiber, 2.1 g, Fat, 5.3 g, Cholesterol, 0 mg, Sodium, 52.4 mg] | tendli-batata-nu-shaak-tendli-aloo-subzi-40692r |
| rcp3433 | Tendli ka Achar, Tindora Achar | NA | Veg | [tendli (ivy gourd), salt, chilli powder, split mustard seeds (rai na kuria), split fenugreek seeds (methi na kuria), oil] | 5 mins | 0 mins | [Gujarati Kachumber / Chutneys / Achar, Pickles / Achar, Spicy Achar, No Cooking Veg Indian, Indian Party] | 14Makes 14 tablespoons | Gujarati | tendli ka achar recipe | tendli pickle | instant tindora achar | kundru achar | | ivy gourd pickle |with 18 amazing images. tendli ka achar recipe | tendli pickle | instant tindora achar | kundru achar is a tad healthier pick than many other oil laden pickles. Learn how to make tendli pickle. To make tendli ka achar, wash the tendlis and wipe them dry using a dry kitchen towel. Trim the ends and cut each tendli into small pieces. Add salt and mix well. Cover with a lid and keep aside for 4 hours. You can keep it in the sun also. Drain the water from the tendli and discard it. Combine the marinated tendli with chilli powder, split mustard seeds, split fenugreek seeds, salt and oil and toss well. Serve or bottle in a sterilized glass jar and store refrigerated for upto 15 days. Pickles in India are a world by themselves. In a land of warm climate and little refrigeration, almost everything gets pickled in order to prolong its life - hard berries, onions, raw mangoes, green chillies, carrots, cauliflower, turnips, limes and what you have on hand. We have pickled some tendli to make instant tindora achar, but you can choose any vegetable you like. Like many other pickles, the kundru achar also gets its flavours from a combination of rai na kuria and methi kuria along with oil and chilli powder. While not much marination is needed for this pickle, with time the tendli tends to absorb the flavours of spices and become more flavourful. Ceramic or glass jars are best suited for tendli pickle as they do not get stained easily and prevent any chemical reaction too. All health conscious can enjoy this pickle in very small quantities. Remember to include it in your diet only occasionally as it does have appreciable amounts of salt. Tips for tendli ka achar. 1. Bottle in a sterilized glass jar and store for upto 15 days. 2. Always use a clean spoon each time you use the achar. This will preserve your achar. 3. Marinating the tendli in salt is crucial. Enjoy tendli ka achar recipe | tendli pickle | instant tindora achar | kundru achar | with step by step photos. | [To make tendli ka achar, wash the tendlis and wipe them dry using a dry kitchen towel., Trim the ends and cut each tendli into small pieces., Add salt and mix well. Cover with a lid and keep aside for 4 hours. You can keep it in the sun also., Drain the water from the tendli and discard it., Combine the marinated tendli with chilli powder, split mustard seeds, split fenugreek seeds, salt and oil and toss well., Serve or bottle the tendli ka achar in a sterilized glass jar and store refrigerated for upto 15 days.] | [Energy, 9 cal, Protein, 0.3 g, Carbohydrates, 0.4 g, Fiber, 0.1 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 3.8 mg] | tendli-ka-achar-tindora-achar-3433r |
| rcp36905 | Testing The Baked Cake ( Cakes and Pastries) | NA | NA | [] | 5 mins | 0 mins | [Basic Indian Dessert Recipes] | 1Makes 1 cake | Indian | Follow the baking instructions for time and temperature as specified in the recipe; it is necessary to ensure that the cake is uniformly cooked before removing from the oven. Often the cake may rise evenly and seem brown from the outside but may be uncooked inside due to some fault or low baking time. Hence, it is necessary to ensure that the inside of the cake is done, and there are ways to do this without slicing the cake! | [The cake would have pulled away from the sides of the pan and the top will spring back when touched lightly in the centre. When a toothpick or knife is inserted into the centre of the cake, it will come out clean., Let cake cool for about 10 minutes before removing from the baking tin. Invert the wire cooling rack over the cake and flip over. Tap the inverted tin with a knife or spoon to release the cake.] | [Not Given] | testing-the-baked-cake--cakes-and-pastries-36905r |
| rcp1279 | Tex Mex Pizza | NA | Veg | [flour tortillas, spring onions, tomato, grated processed cheese] | 10 mins | 10 mins | [Mexican Main Dish, different types of pizza, One Dish Vegetarian Meals, Mexican Delights, Baked, Father's Day, Italian Party] | 6Makes 6 servings | Italian | Using flour tortillas as a base, top with beans, corn and cheese and then grill to make this tasty pizza. | [Cook the tortillas on a tava (griddle) on moderate heat until crisp., On top of a tortilla, spread some beans, corn, jalapenos, spring onion and tomato slices. Put another tortilla on top. Cover with 2 tablespoons of the cheese and put below the grill until the cheese melts., Repeat with the remaining tortillas and stuffing., Top with crushed red pepper., Serve hot.] | [Not Given] | tex-mex-pizza-1279r |
| rcp1817 | Tex-mex Pizza | Dinner | NA | [polenta base, butter, rajma (kidney beans), clove of garlic (lehsun) , chopped, green chilli , chopped, onion , chopped, chopped tomatoes, coriander (dhania) powder, cumin seeds (jeera) powder, chilli powder, tomato puree, oil, butter, salt, capsicum , sliced, grated mozzarella cheese] | 20 mins | 60 mins | [Italian Pizzas, One Meal Dinner, Baked, Oven] | 2Makes 2 servings | Italian | A polenta base topped with spicy beans, peppers and cheese. | [Pressure cook the red kidney beans till they are slightly overcooked. Drain and keep aside., Heat the oil and butter in a saucepan. Add the garlic, green chilli and onion and stir for some time., Add the tomatoes, coriander powder, cumin seed powder, chilli powder and tomato puree and cook for 10 to 15 minutes till the oil separates., Add the red kidney beans and salt and mix well. Simmer for 5 to 7 minutes, adding water if required. Keep aside., Place one polenta base on a greased baking tray., Spread half the spicy bean topping on it., Top with half the capsicum and cheese., Bake in preheated oven at 200°c (400°f) for about 10 to 15 minutes or till the base is evenly browned., Repeat with the remaining ingredients to make one more pizza., Serve hot.] | [Not Given] | tex-mex-pizza-1817r |
| rcp41794 | Thai Curry Bread Rolls | Snacks | NA | [thai red curry paste, galangal (thai ginger), chopped kaffir lime leaves, olive oil, plain flour (maida), dry yeast, sugar, soft butter, salt, melted butter] | 15 mins | 0 mins | [Baked Snacks, Christmas, Kitty Party Snacks, Advanced Breads] | 8Makes 8 rolls | NA | A bread roll with an unmistakable Oriental touch, this snack is packed with fun and excitement! Here, the bread roll dough is baked with a filling of Thai curry mixture. Made of tongue-tickling curry paste, aromatic kaffir leaves and other snazzy ingredients, the Thai curry mixture, though used in small quantities, gives an exotic and interesting flavour to the bread rolls. The bread rolls can be served as part of a starter spread with soups and dips . You can also try making plain Bread Rolls and Whole Wheat Bread Rolls . | [Combine the yeast, sugar and 2 tbsp of warm water in a small bowl, cover it with a lid and keep aside for 10 minutes., Combine the plain flour, 3 tsp of butter, salt and yeast-sugar mixture in a deep bowl and knead it into soft dough using approx. ½ cup of warm water., Cover the dough with a damp muslin cloth and keep aside for 20 minutes., Divide the dough into 8 equal portions and roll each portion into a round ball and place it at equal distance on a greased baking tray., Make two light incisions in the center of each ball with the help of a sharp knife., Apply a little thai curry mixture evenly on each ball with help of a brush., Cover the balls with a damp muslin cloth and keep in a warm place for 45 minutes or till they rise well., Bake them in a pre-heated oven at 200°c (400°f) for 20 minutes., Brush ¼ tsp of melted butter evenly over each bread roll., Cool slightly and serve.] | [Energy, 127 cal, Protein, 3.1 g, Carbohydrates, 21.2 g, Fiber, 0.1 g, Fat, 3.3 g, Cholesterol, 5.6 mg, Sodium, 21.3 mg] | thai-curry-bread-rolls-41794r |
| rcp470 | Thai Green Curry, Veg Thai Green Curry | Dinner | Veg | [green curry paste, coconut milk (nariyal ka doodh), oil, paneer (cottage cheese) cubes, capsicum cubes, sliced baby corn, boiled green peas, cauliflower florets, sliced mushrooms (khumbh), sugar, salt, chopped lemon grass (hare chai ki patti), chopped coriander (dhania), chopped kaffir lime leaves, chopped onions, chopped garlic (lehsun), green chillies, coriander (dhania) powder, cumin seeds (jeera) powder, freshly ground black pepper (kalimirch), ginger (adrak), salt, lemon juice, grated lemon rind, steamed rice (chawal)] | 10 mins | 5 mins | [Thai Vegetables, Sabzis with Gravies, International Curries, Stir-fry, Non Stick Kadai Veg, Quick Stir-Fries, Indian and Thai Veg Dinner Menus] | 4Makes 4 servings | Indian | Thai green curry recipe | Indian style Thai green curry | veg Thai green curry | with 24 amazing images. We present you the Vegetarian Thai Green Curry which is traditionally a non veg Thai curry. All ingredients for this Veg Thai Curry are easily available in India. The Thai Green Curry features chunky veggies in a lip-smacking green curry, constituted of aromatic herbs and spice powders, tangy lemon juice and rinds, and of course, onion, ginger, garlic and the usual repertoire of flavour enhancers. Like in most Thai preparations, coconut milk does the balancing act making the curry perky yet pleasant to the taste buds. The veggies in this preparation have been chosen to balance colour, flavour and texture. However, you can comfortably use other vegetables of your choice. We have used paneer in the Vegetarian Thai Green Curry as that is easily available all over India. You may replace with tofu if that is available. Serve this Vegetarian Thai Green Curry with steamed rice to make a perfect one dish meal. We also suggest you try our amazing Vegetarian Thai Red Curry recipe. Enjoy how to make Thai green curry recipe | Indian style Thai green curry | veg Thai green curry | with detailed step by step photos and video below. | [Combine all the ingredients and blend in a mixer to a fine paste, using enough water (approx. ½ cup). Keep aside., Heat the oil in a broad non-stick pan, add the green curry paste and sauté on a medium flame for 1 minute., Add the paneer, capsicum, babycorn, green peas, cauliflower and mushrooms, mix well and sauté on a medium flame for 1 minute., Add the coconut milk, mix well and cook on a medium flame for 2 minutes., Add the sugar and salt, mix well and cook on a medium flame for 1 more minute., Serve the thai green curry hot with steamed rice.] | [Energy, 387 cal, Protein, 6.9 g, Carbohydrates, 16.1 g, Fiber, 6.7 g, Fat, 34.9 g, Cholesterol, 0 mg, Sodium, 32.1 mg] | thai-green-curry-veg-thai-green-curry-470r |
| rcp33671 | Thai Green Kodri, Diabetic Friendly Recipe | NA | NA | [kodri (varagu), oil, bayleaf (tejpatta), lemongrass (hare chai ki patti), salt, chopped coriander (dhania), chopped mint leaves (phudina), green chillies, chopped basil, coconut milk powder] | 10 mins | 20 mins | [Thai Rice, Thai Table-top Thai Cooking, Non-stick Pan, Diabetic International Recipes] | 4Makes 4 servings | Thai | Along with Lemon Grass Spicy Vegetables , this makes a lunch one would give an arm and a leg for! Kodri takes longer to cook than rice, but it will be worth all the effort if cooked correctly with patience and care. Remember that 1 cup yields 2½ cups of kodri. Bayleaf and lemongrass enhance the flavour of this dish, while the fresh herbs impart an exotic tinge. Do not cook after adding the freshly chopped herbs as the flavour gets destroyed when you cook them! it would be wise to add the coconut milk powder also after removing the kodri from the flame as it may also become sticky. | [Clean, wash and soak the kodri for 5 to 7 minutes. Drain and keep aside., Boil a vesselful of water, add the kodri, ½ tsp of oil, bayleaf, lemon grass bundle and salt and simmer for 10 to 12 minutes or till the kodri is cooked. Discard the bayleaf and lemon grass bundle., Drain, refresh using cold water, drain again and keep aside., Heat the remaining oil in a deep pan. Add the green chillies and sauté for a few seconds., Add the cooked kodri and salt and sauté, while stirring continuously for 5 to 7 minutes., Remove from the flame, add the coriander, mint leaves, basil and coconut milk powder and mix well., Serve immediately., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Vitamin C, 36.7 mg, Iron, 2.5 mg, Folic acid, 5.1 mcg, Zinc, 0.3 mg, Fibre, 2.1 gm, Energy, 96 calories, Protein, 3.4 gm, Fat, 2.8 gm] | thai-green-kodri--diabetic-friendly-recipe-33671r |
| rcp38764 | Thai Green Rice | Dinner | Veg | [long grained rice (basmati), oil, bayleaf (tejpatta), salt, lemon grass (hare chai ki patti), chopped mint leaves (phudina), chopped basil, chopped coriander (dhania), chopped green chillies, coconut milk (nariyal ka doodh)] | 15 mins | 15 mins | [Thai Rice, Western Party, Deep Pan, Quick Vegetarian Rice, khichdi Recipes, Indian and Thai Veg Dinner Menus] | 4Makes 4 servings | Indian | A colourful rice preparation with a refreshing flavour, the Thai Green Rice has strong hints of lemon grass and mint. Since it does not involve boiling vegetables, it can be tossed up quite soon – you just need to spare enough time for the rice to cook, and voila a delectable meal is ready on the table! | [Heat the oil in a deep non-stick pan, add the bayleaf and sauté on a medium flame for 30 seconds., Add the rice, mix well and sauté on a medium flame for 1 to 2 minutes., Add 1¾ cups of hot water, salt, lemon grass bunch (tied with a thread), mix well and cook on a medium flame for 8 to 10 minutes or till the rice is 95% cooked., Remove the lemon grass bunch and discard it., Add the mint leaves, basil, coriander, green chillies and coconut milk and mix well. Cover with a lid and cook on a slow flame for 2 to 3 minutes, while stirring occasionally., Serve imediately.] | [Not Given] | thai-green-rice-38764r |
| rcp22664 | Thai Green Stir-fry Rice | NA | Veg | [oil, chopped and boiled french beans, boiled green peas, blanched broccoli florets, green curry paste, steamed rice (chawal), coconut milk powder, chopped mint leaves (phudina), chopped coriander (dhania), salt, green chillies, garlic (lehsun) cloves, onion, ginger (adrak), chopped coriander (dhania), grated lemon rind, lemon juice, coriander (dhania) powder, cumin seeds (jeera) powder, lemongrass (hare chai ki patti) stalks, salt, peppercorns (kalimirch)] | 10 mins | 15 mins | [Thai Rice, Traditional Indian Rice Recipes, International Favourites, Stir-fry, Kadai Veg] | 4Makes 4 servings | Indian | Coconut milk powder and green curry paste make this recipe truly unique. Also try other Thai rice recipes like Thai Pineapple Rice or Babycorn and Mushroom Curry Rice . | [Grind all the ingredients in a mortar or a food processor using a little water. Keep aside., This paste can be stored in an airtight container for a week or in the freezer in the refrigerator. Freeze for upto 3 months., Heat the oil in a wok; add the french beans, peas and broccoli and stir-fry for 3 to 4 minutes., Add the green curry paste and stir-fry for a couple of minutes., Add the rice, coconut milk powder, mint leave, coriander leaves and salt and stir-fry while mixing gently. Serve hot.] | [Not Given] | thai-green-stir-fry-rice-22664r |
| rcp485 | Thai Layered Jelly | NA | NA | [agar-agar, orange juice, sugar, orange colour, coconut milk, cornflour, sugar] | few | 10 min. | [Thai Desserts, Fruit Based Indian Desserts, Puddings, Refrigerator] | 4Serves 4. | Indian | An extremely delicious and colorfully layered dessert flavoured with orange and coconut. | [Dissolve the agar agar in the orange juice till it softens., Add the sugar and simmer till all the agar agar dissovles., Strain while it is still warm and add the food colour., Pour into a 150mm.(6") square tray., Refrigerate for 15 to 20 minutes till it sets., Make a paste of the cornflour and 2 tablespoons of the coconut milk., Heat the remaining coconut milk with the sugar., When it comes to a boil, add the cornflour paste and stir till it becomes thick., Remove from the fire, cool slightly and strain., Pour this over the set orange layer and allow it to set in the refreigerator for 4 to 5 hours., To unmould, place the tray in lukewarm water for a few seconds and unmould on a flat plate., Using a flower shapped cookie cutter, cut out pieces from the set dessert., Lift each piece carefully and place on a serving plate., Serve chilled surrounded by fruit.] | [Energy, 382 cal, Protein, 3.2 g, Carbohydrates, 63.8 g, Fiber, 4.6 g, Fat, 12.5 g, Cholesterol, 0 mg, Sodium, 16.2 mg] | thai-layered-jelly-485r |
| rcp484 | Thai Mango Ice-cream ( Thai Cooking ) | NA | NA | [mangoes, coconut cream, custard powder, cream, sugar] | 5 mins | 5 mins | [Thai Desserts, Fruit Based Indian Desserts, Indian Ice Creams] | 5Makes 4 to 6 servings | Indian | A creamy mango coconut ice-cream, this combination is unique to thailand | [Mix the custard powder in 2 to 3 tablespoons of cold water and keep aside., Heat the coconut cream in a heavy bottomed pan. When it comes to a boil, add the dissolved custard powder and stir till it coats the back of a spoon., Remove from the heat and cool completely., Chop half the mangoes into pieces and mash the other half to pulp., Whip the cream till soft peaks form., Mix the cooled custard with the cream and mangoes., Pour into a shallow freezerproof dish and freeze till slushy., Remove from the freezer and beat till smooth and creamy. Freeze again till firm., Repeat step 8., Remove from the freezer and place in the refrigerator for 20 minutes before serving.] | [Energy, 37653 cal, Protein, 379.9 g, Carbohydrates, 1139.4 g, Fiber, 1143.2 g, Fat, 3512.4 g, Cholesterol, 0 mg, Sodium, 1730.6 mg] | thai-mango-ice-cream--thai-cooking--484r |
| rcp40895 | Thai Pani Puri, Mixed Vegetables in Coconut Sauce Served with Puris | Snacks | NA | [puris, coconut milk powder, milk, cornflour, butter, chopped mixed vegetables, chopped green chillies, ginger (adrak) paste, garlic (lehsun) paste, salt, chopped spring onions whites greens] | 15 mins | 8 mins | [Thai Starters, Innovative Indian Recipes, Indian Snacks for Entertaining, Chaat, Evening Tea Snacks, High Tea Party, Non-stick Pan] | 5Makes 5 servings | Indian | Thai pani puri recipe | Indo-Thai pani puri | mixed vegetables in coconut sauce served with puris | with 17 amazing images. So, here is an innovative Thai Pani Puri, where the traditional pani puri filling is replaced with mixed vegetables in coconut sauce. It is a twist given to the traditional Indian classic. Thai pani puri makes an amazing party starter! Pani puri has different names all over India but there would be hardly anyone who’d not be a fan of it!! I am replacing the authentic teekha and meetha chutney with coconut sauce to make the very tasty Thai pani puri! Coconut is one of the main ingredients used in Thai cuisine, many gravies and dishes use coconut or coconut milk as the base! We have made the sauce that needs to be filled in the puri with coconut as the base! The recipe is super easy and quick to prepare! We have prepared the coconut sauce by saute ginger, green chillies and garlic together, followed by addition of mix veggies and have cooked them! Next, added the coconut milk mixture and salt. The coconut sauce is ready! To assemble, we made a hole in centre of each puri and have poured coconut sauce and garnished mixed vegetables in coconut sauce served with puris with spring onion greens! Thai Pani Puri will captivate you with its complex flavour, which is both soothing and spicy, and its exciting texture that is crisp outside and creamy inside. Assemble the Indo-Thai pani puris just before serving. Check these recipes out for more flavours with which you can serve the crisp puris - Pani Puri Delight, Chocolate Pani Puri and the regular Pani Puri. Enjoy Thai pani puri recipe | Indo-Thai pani puri | mixed vegetables in coconut sauce served with puris | with detailed step by step recipe photos below. | [To make thai pani puri, combine the milk, coconut milk powder and cornflour in a deep bowl and mix well using a whisk till no lumps remain. Keep aside., Heat the butter in a broad non-stick pan, add the mixed vegetables and sauté on a medium flame for 5 minutes., Add the green chillies, ginger paste and garlic paste and sauté on a medium flame for 1 minute., Add the coconut milk powder-cornflour mixture and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Keep the stuffing aside to cool slightly., Just before serving, re-heat the stuffing till warm. Make a hole in the centre of each puri using your thumb., Fill each puri with approx. 2 tsp of the stuffing and garnish with little spring onions., Serve the thai pani puri immediately.] | [Energy, 338 cal, Protein, 6.3 g, Carbohydrates, 21.1 g, Fiber, 4.5 g, Fat, 24.5 g, Cholesterol, 20 mg, Sodium, 70.9 mg] | thai-pani-puri-mixed-vegetables-in-coconut-sauce-served-with-puris-40895r |
| rcp437 | Thai Peanut Sauce, Easy Peanut Sauce | NA | Veg | [peanut butter, brown sugar, coconut milk, lemongrass (hare chai ki patti), chilli powder, chopped onions, chopped garlic (lehsun), oil, salt] | 15 mins | 8 mins | [Thai Veg Dips, Indian Dips / Sauces, Quick Indian Dips, Gravies & Sauces] | 1Makes 1 cup (14 tbsp ) | Indian | We will let you in on a little secret... a trick that enables you to prepare lip-smacking Thai Peanut Sauce within minutes using peanut butter! Here, peanut butter is combined with coconut milk and typical Oriental flavour enhancers like garlic and lemongrass, to prepare a luscious and intensely tasty sauce, which can be used to make innumerable Thai delicacies. A dash of brown sugar enhances the flavour of this sauce remarkably, so forget it not. Also, take care to cut the lemongrass into three large parts, so that you can easily remove and discard it after cooking. | [Heat the oil in a broad non-stick pan, add the onions and garlic and sauté on a medium flame for 1 minute., Add all the remaining ingredients along with ½ cup of water, mix well and cook on a medium flame for 7 minutes, while stirring continuously., Discard the lemon grass. Cool, store in an air-tight container in the fridge and use as required.] | [Energy, 48 cal, Protein, 0.1 g, Carbohydrates, 2.2 g, Fiber, 0 g, Fat, 4.4 g, Cholesterol, 9.8 mg, Sodium, 32.8 mg] | thai-peanut-sauce-easy-peanut-sauce-437r |
| rcp425 | Thai Red Curry Paste, Homemade Vegetarian Red Curry Paste | NA | NA | [whole dry kashmiri red chillies, chopped onions, chopped lemon grass (hare chai ki patti), coriander (dhania) seeds, cumin seeds (jeera), chopped ginger (adrak), chopped coriander (dhania), chopped garlic (lehsun), grated lemon rind, white pepper powder, salt] | 10 mins | 0 mins | [Thai Basic, Mixer, Low Calorie Weight Loss Basic, Frozen Indian Foods Basic Recipes] | 1Makes 1 cup (14 tbsp ) | Indian | thai red curry paste | vegetarian thai red curry paste | thai red curry paste for thai curry | with 15 amazing images. Thai Red curry paste is made using Whole Red Chilies, Whole Coriander Seeds, Lemongrass, Lomon Rind, Ginger, Garlic, Onions and coriander. In India, we use Kashmiri Red Chillies to make this vegetarian thai red curry paste. Many Thai dishes use thai red curry paste as a base. The red vibrant colour is derived from Kashmiri Red Chillies. Vegetarian thai red curry paste is traditionally made in mortal and pestle, to extract all the flavours out of the ingredients and make it even flavourful. Red curry paste I used as base to many Thai Gravy, Soup, Rice and Noodles recipe. My personal favourite recipes using red curry paste are Thai Red Curry and Rice Noodles in Red Thai Curry Sauce. You can even store the thai red curry paste in a air tight container, in a refrigerator for 7-8 days. We prefer to make our own homemade fresh thai red curry paste instead of buying it in the market. Enjoy thai red curry paste | vegetarian thai red curry paste | thai red curry paste for thai curry with step by step photos below. | [To make thai red curry paste, combine all the ingredients in a mixer and blend it into a smooth paste using ¼ cup of water., Use thai red curry paste as required or store refrigerated.] | [Energy, 5 cal, Protein, 0.1 g, Carbohydrates, 1.1 g, Fiber, 0.1 g, Fat, 0 g, Cholesterol, 0 mg, Vitamin A, 14.8 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 1.1 mg, Folic Acid, 1.2 mcg, Calcium, 4.4 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0.5 mg, Potassium, 17.3 mg, Zinc, 0.1 mg] | thai-red-curry-paste--homemade-vegetarian-red-curry-paste-425r |
| rcp36247 | Thai Smoothie, Mango, Curd and Coconut Milk Smoothie | BreakFast | NA | [mango pulp, coconut milk, curds (dahi), sugar, cardamom (elaichi) powder] | 5 mins | 0 mins | [Indian Milkshakes & Smoothies, Quick breakfast, Juicer and Hopper, Quick 3 Ingredients, Birthday Party Drinks] | 2Makes 2 big glasses (2 big glass ) | Indian | The Thai Smoothie is a drink with an oriental touch. Chilled coconut milk gets a very flavourful boost with cardamom, our everyday Indian spice! When mangoes are in season, feel free to use them instead of canned mango pulp. | [Combine the coconut milk, mango pulp, curds, sugar and cardamom powder and blend in a juicer till the mixture is smooth and frothy., Pour equal quantities of the smoothie into 2 individual glasses., Serve immediately.] | [Energy, 315 cal, Protein, 4.7 g, Carbohydrates, 40.1 g, Fiber, 0.4 g, Fat, 12.5 g, Cholesterol, 16 mg, Sodium, 33.3 mg] | thai-smoothie-mango-curd-and-coconut-milk-smoothie-36247r |
| rcp430 | Thai Style Coconut Cream Soup | NA | Veg | [chopped lemon grass (hare chai ki patti), coconut milk, oil, chopped onions, baby corn roundels, blanched broccoli florets, salt freshly ground black pepper (kalimirch) powder, cornflour water] | 10 mins | 5 mins | [Thai Vegetarian Soups, Jhat-Pat Soup, Quick Vegetarian Soups] | 3Makes 3 servings | Thai | Thai style coconut soup is a very unique oriental soup, which will be loved by your family and friends. This soothing and aromatic soup combines coconut milk with fragrant lemongrass and pungent onions to create a tantalising outcome, while veggies like broccoli and baby corn add volume and crunch to it. Serve it at a party; and it will raise your guests’ expectations of the meal very high! | [Combine the lemongrass and 2 tbsp of water and blend in a mixer to a smooth mixture., Strain the mixture using a sieve and keep aside., Heat the oil in a kadhai, add the onions and sauté on a medium flame for 1 minute., Add the baby corn and broccoli and sauté on a medium flame for 1 more minute., Add the coconut milk, 1 cup of water, lemon grass mixture and salt and bring to boil., Add the cornflour-water mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously., Switch off the flame, add the pepper powder and mix well., Serve hot.] | [Not Given] | thai-style-coconut-cream-soup-430r |
| rcp434 | Thai Style Pumpkin Soup | NA | Veg | [red pumpkin (bhopla / kaddu) cubes, oil, chopped onions, chopped garlic (lehsun), red curry paste, coconut milk (nariyal ka doodh), vegetarian seasoning cube, chopped coriander (dhania), salt] | 15 mins | 26 mins | [Thai Vegetarian Soups, Thick / Creamy Indian Soups, Raksha - Bandhan, Father's Day, Island Party, Deep Pan, Birthday Party Main Dishes] | 6Makes 6 servings | Indian | Thai style pumpkin soup recipe | Thai pumpkin veg soup with coconut milk | quick and easy pumpkin soup | spiced pumpkin soup | with 23 amazing images. Thai style pumpkin soup recipe | Thai pumpkin veg soup with coconut milk | quick and easy pumpkin soup | spiced pumpkin soup is a sumptuous traditional fare mildly sweetened with coconut milk. Learn how to make Thai pumpkin soup with coconut milk. To make Thai style pumpkin soup, heat the oil in a deep non-stick pan, add the onions and garlic and sauté on a medium flame for 2 minutes. Add the red curry paste and sauté on a medium flame for 3 minutes. Add the pumpkin, coconut milk and vegetable seasoning cube along with 2 cups of water, mix well and cover it with a lid and cook on a medium flame for 20 minutes, while stirring occasionally. Cool slightly, blend it in a mixer till smooth. Transfer the mixture into a deep non-stick, add the coriander and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Serve hot. Red pumpkin is a favourite ingredient for making soups, all over the world. In fact, there are many renowned recipes like the Roman Style Pumpkin Soup . Here, quick and easy pumpkin soup has been presented with an Oriental touch. Thai pumpkin soup with coconut milk brims with multiple flavours, ranging from the spiciness of red curry paste to the pungency of onions and garlic. Vegetarian seasoning cubes make the aroma of the soup surge high, while coconut milk gives it the characteristic Thai touch. When you bring together the right ingredients in the right way, you are sure to serve a perfectly balanced dish to the diner. Serve this spiced pumpkin soup hot, garnished with coriander. Health conscious people can reduce the amount of oil used to 2 tsp and benefit from the vitamin A, vitamin C and other antioxidants this soup has to offer. Tips for Thai style pumpkin soup. 1. Ensure to stir the pumpkin mixture occasionally so the mixture does not stick to the pan. 2. Also after cooking ensure to cool the mixture before blending. Hot mixture is never ready for blending. 3. If you can’t find a seasoning cube, you can add any dried herbs of your choice. Enjoy Thai style pumpkin soup recipe | Thai pumpkin veg soup with coconut milk | quick and easy pumpkin soup | spiced pumpkin soup | with step by step photos. | [Heat the oil in a deep non-stick pan, add the onions and garlic and sauté on a medium flame for 2 minutes., Add the red curry paste and sauté on a medium flame for 3 minutes., Add the pumpkin, coconut milk and vegetable seasoning cube along with 2 cups of water, mix well and cover it with a lid and cook on a medium flame for 20 minutes, while stirring occasionally., Cool slightly, blend it in a mixer till smooth., Transfer the mixture into a deep non-stick, add the coriander and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Serve hot.] | [Energy, 226 cal, Protein, 2.8 g, Carbohydrates, 8.2 g, Fiber, 2.2 g, Fat, 21.6 g, Cholesterol, 0 mg, Sodium, 15.7 mg] | thai-style-pumpkin-soup-434r |
| rcp41382 | Thai Sub Sandwich | Snacks | Veg | [coconut milk powder, milk, cornflour, butter, chopped mixed vegetables, chopped green chillies, ginger (adrak) paste, garlic (lehsun) paste, salt, french bread footlongs, butter, sweet chilli sauce, grated processed cheese] | 20 mins | 0 mins | [Indian Snacks for Entertaining, Sandwich Recipes, Evening Tea Snacks, One Dish Vegetarian Meals, Innovative Snacks] | 4Makes 4 sandwiches | Indian | If you like your sandwich creamy and luscious, then you will fall head over heels in love with this Thai Sub Sandwich. The filling for this sandwich is quite innovative, and has a clear Thai character. It is basically made of veggies in a creamy coconut milk base. We have used coconut milk powder to speed up the preparation! A dash of Thai sweet chilli sauce and, of course, cheese add to the excitement. Beware when you bite into this Thai Sub Sandwich for the yummy contents will ooze out and drown you in joy! You can also treat your loved ones and yourself to other sub sandwiches like Paneer Tikka Sub Sandwich and Cheesy Veg Footlong . | [Combine the coconut milk powder, milk and cornflour in a deep bowl, whisk well and keep aside., Heat the butter in a broad non-stick pan, add the mixed vegetables and sauté on a medium flame for 5 minutes., Add the green chillies, ginger paste and garlic paste and sauté on a medium flame for 1 minute., Add the coconut-cornflour mixture and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Divide the stuffing into 4 equal portions. Keep aside., Place the french breads on a clean, dry surface and cut each bread horizontally into two., Apply a little butter on all the bread halves., Place the bread halves on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 minutes. Keep aside., Place the lower half of a toasted bread on a clean, dry surface, apply 1 tbsp of the thai sweet chilli sauce on it., Place a portion of the stuffing, put 1 tbsp of the thai sweet chilli sauce, 2 tbsp cheese evenly over it., Sandwich it with the upper half of the french bread with the buttered-sauce side facing downwards and press it lightly., Repeat steps 4 to 6 to make 3 more sub sandwiches., Serve immediately.] | [Energy, 308 cal, Protein, 11.2 g, Carbohydrates, 20.2 g, Fiber, 5.7 g, Fat, 18.8 g, Cholesterol, 0 mg, Vitamin A, 917.1 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.2 mg, Vitamin B3, 1.1 mg, Vitamin C, 20.9 mg, Folic Acid, 27.3 mcg, Calcium, 320.6 mg, Iron, 2.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 109.7 mg, Potassium, 175.2 mg, Zinc, 0.3 mg] | thai-sub-sandwich-41382r |
| rcp41241 | Thandai Shot | NA | NA | [thandai syrup, milk] | 5 mins | 0 mins | [Innovative Indian Recipes, Indian Drinks / Sharbats, Indian Party, Cocktail Party] | 9Makes 9 shot glasses | Indian | Experience a dash of divinity in a little shot glass! Thandai is a flavour that is deep-rooted in Indian culinary culture. This syrup, which has its origins in North India, has strong hints of Indian spices like cardamom and kesar, which give it a rich hue and a heavenly flavour and aroma. In this innovative Thandai Shot, we have blended Thandai syrup with vanilla ice-cream to get a drink that has a lusciously creamy consistency as well as an intense taste. Make sure all the ingredients are very chill, so that you can blend and serve the Thandai Shot immediately. You can also try other like Paan Shot , Kulfi Shots , Jamaican Shot , Berry Shot and Amla Honey Shot . | [Combine all the ingredients in a mixer and blend till smooth., Pour equal quantities of the shot into 9 individual shot glasses., Serve immediately garnished with almond and pistachio slivers.] | [Not Given] | thandai-shot-41241r |
| rcp42539 | Thandukeerai, Thotakoora Poriyal | Lunch | NA | [chopped chawli (cow pea) leaves, oil, chopped onions, curry leaves (kadi patta), salt, grated coconut, crushed garlic (lehsun), chilli powder, turmeric powder (haldi), cumin seeds (jeera)] | 15 mins | 11 mins | [South Indian Curries / Sabzis, South Indian Lunch] | 2Makes 2 servings | South Indian | An everyday preparation of Tamil Nadu, this South Indian subzi is made of red amaranth, perked up with a spicy coconut mixture. We have reduced the amount of coconut to a healthy level so that you can have this without any qualms. Different types of greens are available in abundance in South India, especially in the summer months when vendors sell it from door-to-door every morning. So, people love to buy the greens fresh and cook them for lunch. This Thandukeerai recipe is one of the most common ways of cooking iron-rich amaranth. It is quick and easy and tastes great with Rice, Sambhar or Rasam. | [Heat the oil in a deep non-stick pan, add the onions and curry leaves and sauté on a medium flame for 1 minute., Add the red amaranth leaves and salt and mix well. Cover with a lid and cook on a medium flame for 8 minutes, while stirring occasionally., Add the prepared coconut mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve hot.] | [Energy, 163 cal, Protein, 5 g, Carbohydrates, 11.5 g, Fiber, 6 g, Fat, 10.7 g, Cholesterol, 0 mg, Sodium, 235.9 mg] | thandukeerai-thotakoora-poriyal-42539r |
| rcp32848 | Thattai | Snacks | Veg | [rice flour (chawal ka atta), urad dal flour, chilli powder, asafoetida (hing), chopped curry leaves (kadi patta), butter, roasted chana dal (daria), salt, coconut oil oil] | 20 mins | 40 mins | [South Indian Evening Snacks, Indian Snacks for Entertaining, Deep-fried Indian Starters, Deep Fry, Kadai Veg, Swaadbhara Naashta] | 20Makes 20 thattai (20 thattai ) | South Indian | Thattai is a savoury snack from south india that is easy to make, as it does not require any specific moulds etc. With basic ingredients and your hands as tools, you can produce a culinary delight. | [Combine the rice flour, urad dal flour, chilli powder, asafoetida, curry leaves, butter, daria and salt in a bowl and mix well., Add enough water to make a smooth dough and keep aside., Divide it into 20 to 25 equal portions and press each portion between 2 sheets of plastic using fingers lightly to make flat rounds., Heat the oil in a kadhai and deep-fry them on a medium flame till they turn brown in colour and crisp., Store in an air-tight container.] | [Energy, 77 cal, Protein, 0.6 g, Carbohydrates, 5.8 g, Fiber, 0.2 g, Fat, 5.6 g, Cholesterol, 0 mg, Vitamin A, 65.4 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 0.1 mg, Folic Acid, 1.1 mcg, Calcium, 1.7 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 5.4 mg, Potassium, 11.1 mg, Zinc, 0.1 mg] | thattai-32848r |
| rcp41996 | Thattai Recipe, Baked Thattai, Jar Snack | Snacks | Veg | [urad dal (split black lentils), roasted chana dal (daria), bajra (black millet) flour, besan (bengal gram flour), jowar (white millet) flour, soaked chana dal (split bengal gram), asafoetida (hing), chopped curry leaves (kadi patta), oil, chilli powder, turmeric powder (haldi), salt, oil] | 10 mins | 40 mins | [South Indian Evening Snacks, Indian Snacks for Entertaining, Low Calorie Indian Snacks, Jain Snacks, School Time Snacks, Evening Tea Snacks, Healthy Baked Indian Veg] | 25Makes 25 thattais | Jain | baked thattai recipe | crispy thattai | healthy non fried thattai for weight loss | South Indian snack | with 24 amazing images. baked thattai recipe | crispy thattai | healthy non fried thattai for weight loss | easy thattai - South Indian snack is a baked version of traditional South Indian thattai, especially made for all the health conscious. Learn how to make healthy non fried thattai for weight loss. To make baked thattai, heat a broad non-stick pan, add the urad dal and roasted chana dal and dry roast on a medium flame for 3 minutes. Keep aside to cool completely. Once cooled, blend in a mixer to a smooth powder. Transfer the powder in a deep bowl, add all the remaining ingredients, mix well and knead into soft dough using enough water. Divide the dough into 25 equal portions. Take 1 plastic sheet and lightly grease it with little oil. Flatten 1 portion of the dough on it. Lightly press the dough with your fingers evenly to make a 75 mm. (3”) diameter round circle. Remove from the plastic and keep aside. Repeat step 5 to 7 to make 4 more circles. Heat a non-stick tava (griddle). Cook 5 circles on it, while pressing them using folded muslin cloth or khakhra press, till they turn crisp and golden brown in colour from both the sides. Repeat steps 5 to 9 to make 20 more thattais. Cool completely and store in an air-tight container. Use as required. Thattai is one of the most popular South Indian jar snacks, and one that is used as a benchmark for a person’s cooking prowess. The traditional Thattai is made with a dough of roasted rice flour, a dash of urad flour and a couple of flavourful seasonings. The dough is usually shaped into flat roundels and deep-fried. The easy thattai - South Indian snack is a tastier and healthier version in one basket. This healthy non fried thattai for weight loss recipe is a healthier version made with a combination of wholesome flours and urad dal, perked up with the usual seasonings. Further, we have also cooked the Thattai on a tava instead of deep-frying it. You will be surprised by how tasty and crisp the Thattai turns out to be. With only 28 calories per crispy thattai, this is a healthy snack for weight watchers, heart patients and diabetics. We suggest 3 baked thattai at snack time to make up for your fibre intake. Store it in an airtight container, carry it to work and enjoy whenever you wish to with your friends and colleagues. It stays best for 3 to 4 days when stored in an air-tight box. Tips for baked thattai. 1. If you find rolling with one plastic sheet, place another plastic sheet on the dough portion and roll it. 2. While cooking the thattai on the tava, do so on a slow flame so the thattai gets cooked uniformly. 3. As an additional flavour, you can also add garlic paste while making the dough. Read 8 benefits of garlic. Try other healthy snacks like Methi Crispies and Pav Bhaji Khakhra. Enjoy baked thattai recipe | crispy thattai | healthy non fried thattai for weight loss | South Indian snack | with step by step photos. | [To make the baked thattai recipe, heat a broad non-stick pan, add the urad dal and roasted chana dal and dry roast on a medium flame for 3 minutes., Keep aside to cool completely. Once cooled, blend in a mixer to a smooth powder., Transfer the powder in a deep bowl, add all the remaining ingredients, mix well and knead into soft dough using enough water., Divide the dough into 25 equal portions., Take 1 plastic sheet and lightly grease it with litttle oil., Flatten 1 portion of the dough on it., Lightly press the dough with your fingers evenly to make a 75 mm. (3”) diameter round circle. Remove from the plastic and keep aside., Repeat step 5 to 7 to make 4 more circles., Heat a non-stick tava (griddle). Cook 5 circles on it, while pressing them using folded muslin cloth or khakhra press, till they turn crisp and golden brown in colour from both the sides., Repeat steps 5 to 9 to make 20 more thattais., Cool the baked thattai recipe completely and store in an air-tight container. Use as required., This snack stays fresh for 3 to 4 days.] | [Energy, 28 cal, Protein, 1.2 g, Carbohydrates, 4.2 g, Fiber, 0.8 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 2.4 mg] | thattai-recipe-baked-thattai-jar-snack-41996r |
| rcp42037 | Thattai, Rice Crispies, South Indian Jar Snack | Snacks | NA | [rice flour (chawal ka atta), urad dal (split black lentil) flour, roasted chana dal flour, soaked chana dal (split bengal gram), asafoetida (hing), chilli powder, garlic (lehsun) paste, chopped curry leaves (kadi patta), oil, salt, oil, oil] | 10 mins | 35 mins | [South Indian Evening Snacks, Evening Tea Snacks, Gluten Free Kids, Indian Travel Food Dry Snacks] | 25Makes 25 thattais (1 thattai ) | South Indian | Thattai is one of the most popular jar snacks in South India. So wonderful does it taste with tea that you will find even small tea shops stocking this scrumptious deep-fried snack in their glass jars! Thattai is a flat, round-shaped, deep-fried snack made with a perfect mix of rice flour, urad flour and spices. The proper proportions of ingredients are very important to ensure that the Thattai turns out crisp. So, follow this recipe perfectly. Also, if you find your Thattai puffing up while deep-frying make some holes with a fork and then deep-fry. You can also try other South Indian jar snacks like Chakli and Ribbon Sev . | [Combine all the ingredients in a deep bowl, mix well and knead it into a soft dough using enough water., Divide the dough into 25 equal portions., Take 1 plastic sheet and grease it with little oil., Flatten 1 portion of the dough on it and lightly press the dough with your fingers evenly to make a 75 mm. (3”) diameter round circle. Remove from the plastic and keep aside., Repeat steps 3 and 4 to make 24 more circles., Heat the oil in a deep non-stick pan, deep-fry a few thattais at a time on a slow flame, till they golden brown in colour from both the sides. Drain on an absorbent paper., Cool completely, serve or store it in an air-tight container.] | [Energy, 707 cal, Protein, 17.8 g, Carbohydrates, 112.1 g, Fiber, 9 g, Fat, 19.8 g, Cholesterol, 0 mg, Vitamin A, 186 mcg, Vitamin B1, 0.3 mg, Vitamin B2, 0.1 mg, Vitamin B3, 3.7 mg, Vitamin C, 0.2 mg, Folic Acid, 73.7 mcg, Calcium, 74 mg, Iron, 2.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 25.3 mg, Potassium, 473.5 mg, Zinc, 2.2 mg] | thattai-rice-crispies-south-indian-jar-snack-42037r |
| rcp37002 | The Winsome Twosome- Onion Twins ( Vegetable Carvings) | NA | Veg | [onions, spring onions, radish (mooli), carrot] | 20 mins | 0 mins | [No Cooking Veg Indian, Children's Day, High Tea Party] | 2Makes 2 swans | Indian | The young swan twins are here to add a dash of masti to a balmy afternoon tea party. Treat the kids with an imaginative story about these frolicsome swans and watch them flutter with joy. | [Peel a onion, place it on a chopping board and cut it vertically with the carving knife., Place one half of the onion on a chopping board. Starting 1 cm. From the onion bulb, make slits at regular intervals right till the end, using a knife., Gently segregate each layer of the onion with your fingers and keep aside., Cut a small rectangular piece of the white radish approximately 2" in length and 3/4" in width. Place the smallest layer of the onion on one end of the radish and secure it with a pin., With the help of a pin, attach more layers working towards the onion bulb. This becomes the body of the swan., Place a spring onion on a chopping board and using a knife, separate the white from the green leaving around 1 to 1½" of the green intact. Hold the spring onion and using a knife make gentle slits along its green portion., Dip the spring onion (head) into a bowl of ice cold water for 10 minutes. This will make the spring onion greens crisp and they will curl out well., Cut a small triangle beak from the carrot and attach it to the tip of the spring onion bulb with the help of a pin., Insert 2 cloves into the bulb to form the eyes of the swan., Attach the spring onion to the radish-onion base (body) with the help of a toothpick., To decorate it, make 2 to 3 such swans, place them on a blue paper at different angles and make water kind of effect using marker pen.] | [Not Given] | the-winsome-twosome--onion-twins--vegetable-carvings-37002r |
| rcp41223 | Thecha Hummus | NA | NA | [chopped fresh red chillies, oil, chopped garlic (lehsun), boiled white chick peas (kabuli chana), curds (dahi), olive oil, salt, olive oil, parsley, lavash] | 15 mins | 2 mins | [Course, Maharashtrian Chutneys, Maharashtrian Pickles, Lebanese Dips, Innovative Indian Recipes, Indian Dips / Sauces, Kebab Party, Western Party] | 1Makes 1 cup (14 tbsp ) | Maharashtrian | This recipe is an innovative fusion of Maharashtrian and Lebanese cuisine, which is sure to thrill your palate. Hummus is a creamy accompaniment made of white chick peas, olive oil and garlic; while Thecha is a super spicy all-time favourite Maharashtrian accompaniment made of crushed chillies and garlic. We have combined the best of both these dishes to make a Thecha Hummus that is both creamy and spicy. This interesting hummus can be served as a dip at parties. If you lean towards the Lebanese side, you can serve it with pieces of Lavash , or if you prefer a desi touch, serve it with Bhakri . | [Heat the oil in a broad non-stick pan, add the red chillies and garlic and sauté on a medium flame for 1 to 2 minutes., Combine all the ingredients in a mixer along with the red chilli-garlic mixture in a mixer and blend till smooth using ¼ cup of water., Transfer the mixture into a deep bowl, drizzle little olive oil over it, garnish it with a sprig of parsley and serve chilled with lavash.] | [Energy, 54 cal, Protein, 1.2 g, Carbohydrates, 3.7 g, Fiber, 1.7 g, Fat, 3.8 g, Cholesterol, 0.6 mg, Sodium, 2.1 mg] | thecha-hummus-41223r |
| rcp43013 | Thecha Laccha Paratha | BreakFast | NA | [whole wheat flour (gehun ka atta), ghee, ghee, chopped coriander (dhania), whole wheat flour (gehun ka atta), oil, cumin seeds (jeera), garlic (lehsun) cloves, chopped green chillies, coriander (dhania), lemon juice, salt] | 10 mins | 20 mins | [Maharashtrian Rotis / Polis, Breakfast Theplas, Parathas, Parathas, Indian Party, Tava] | 4Makes 4 parathas | Maharashtrian | thecha laccha paratha | lehsuni thecha paratha | spicy flaky paratha | with 26 amazing images. Be it breakfast, lunch or dinner, this thecha laccha paratha recipe can be prepared anytime during the day. Learn how to make thecha laccha paratha | lehsuni thecha paratha | spicy flaky paratha | thecha laccha paratha is an easy and flavoured flatbread recipe made with wheat and spicy chilli thecha. It can be easily served with pickle and curd as it contains all the necessary spices in it. lehsuni thecha paratha has a unique aroma and flavour. It is very similar to chur chur paratha or masala laccha paratha. You just need a handful of ingredients to make this spicy flaky paratha. Pair up the thecha laccha paratha with chutney, curd, pickle, sabzi or curry to make a wholesome meal. Tips to make thecha laccha paratha: 1. If you like you can add crushed peanuts in the thecha. 2. Make sure to roll the roti thin, more the pleats more the flaky paratha becomes. 3. Press and cook the paratha so all the layers open and it gets evenly cooked. Enjoy thecha laccha paratha | lehsuni thecha paratha | spicy flaky paratha | with detailed step by step photos. | [To make thecha laccha paratha, combine, whole wheat flour, salt, oil and knead into a soft dough using approx. 3/4 cup water., Divide into 4 equal portions and keep aside., Heat oil in a pan, add cumin seeds, garlic cloves, green chillies., Sauté on medium flame for 3 to 4 minutes, remove and transfer into a mortar pestle., Add coriander, lemon juice and salt and muddle until its mashed well., Now take a portion of the dough and roll 9 inch thin roti using little flour for rolling., Apply ½ tbsp ghee and ½ tbsp of thecha mixture and spread it evenly on the rolled roti., Sprinkle little coriander and wheat flour over it and make the pleats of the roti and twist to make a swiss roll., Now roll into 7 inch paratha using little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook each paratha on both the sides, using ½ tbsp ghee, till brown spots appear on both the sides., Serve thecha laccha paratha hot with raita and pickle of your choice.] | [Energy, 358 cal, Protein, 8.4 g, Carbohydrates, 48.6 g, Fiber, 8 g, Fat, 15.6 g, Cholesterol, 0 mg, Sodium, 18.5 mg] | thecha-laccha-paratha-43013r |
| rcp630 | Thepla ( Gujarati Recipe) | BreakFast | NA | [whole wheat flour (gehun ka atta), oil, curd (dahi), turmeric powder (haldi), chilli powder, salt, whole wheat flour (gehun ka atta), oil, chunda] | 5 mins | 20 mins | [Gujarati Roti, Thepla recipe collection, Gujarati Breakfast, Jain Rotis, Jain Parathas, Jain Paryushan, Jain Breakfast, Breakfast Theplas, Parathas, Tava] | 14Makes 14 theplas | Gujarati | Gujarati plain thepla | thepla recipe | healthy sada thepla | with 19 amazing images. Gujaratis love plain thepla just as much as a fat kid loves chocolate. Theplas are an inherent part of Gujarati meals, and are used for regular meals, travelling and for picnics! When you anticipate a busy fortnight, you can make a large batch of plain theplas and keep them in stock and relish with curds and chunda or bateta chips nu shaak. Sometimes whole jeera or til can be added to enhance the flavour of healthy sada thepla. You can even add other ingredients like methi and doodhi to this recipe, to add more variety to your menu. With just handful of ingredients that are easily available in our kitchen shelves, this plain thepla is so tasty because of the perfectly flavored dough. This is the most basic thepla recipe made with minimum and basic ingredients. Preparing this sada thepla doesn't take much time and you can add thepla to your menu when you are bored of having the regular roti or chapati as Gujarati plain thepla can be had with any Indian sabzi. To make plain thepla, take whole wheat flour in a bowl, add oil and curd to it which helps in making the softer. Further, add some spices, turmeric powder for some color and red chilli powder for a hint of spice. Lastly we have added sesame seeds to add a flavor to the thepla you can also skip this step. Mix all the ingredients well and knead into a soft dough. At later stage, add few more drops of oil and knead it properly, cover and keep aside for 10 mins. Divide the dough into 14 equal portions and shape them into round balls. Press them gently between your palms and flatten it to roll out each portion into a 125 mm. (5") diameter circle using whole wheat flour for rolling. Heat a non-stick tava (griddle) over medium flame. On the hot tawa, place the rolled circle and cook each circle, using a little oil, till it turns golden brown in colour from both sides on a slow flame. To increase the shelf life of the plain thepla, use lots of oil while cooking; so that they will remain longer. Serve the hot with chunda or sweet mango pickle. Also, the addition of curd in the dough is skipped while making thepla for travelling. Cool them completely and store them in an air-tight container or cover with an aluminum foil. Be generous with the oil while cooking, or you might end up with dry and hard theplas. See why we find sada thepla healthy? Made mainly from Whole wheat flour which is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. We have a collection of top 10 Thepla Recipes which include Methi Thepla, there is also Methi na Thepla recipe for travellers which are rolled theplas having a shelf life of 7 days, Karela Theplas for diabetic, healthy Doodhi Theplas . Included are some thepla wraps like Thepla Paneer Wrap and Methi Thepla Wrap made from fresh fenugreek leaves that can be eaten as snacks. Enjoy Gujarati plain thepla | thepla recipe | healthy sada thepla | with detailed step by step photos and video below. | [For making the famous gujarati theplas at home, you first have to combine whole wheat flour, oil, curds, turmeric powder, chili powder and salt in a bowl and knead into a semi-soft dough using enough water. The addition of curd and oil in the dough results into soft thepla, Knead the dough well using a little oil. Cover with a lid or a muslin cloth and keep it aside for 10 minutes. Ensure that you are using a wide mouthed bowl which helps in kneading the dough without creating a mess., Divide the dough into 14 equal portions and shape them into round balls. Press them gently between your palms and flatten it to roll out each portion into a 125 mm. (5") diameter circle using whole wheat flour for rolling., Heat a non-stick tava (griddle) over medium flame. On the hot tawa, place the rolled circle and cook each circle, using a little oil, till it turns golden brown in colour from both sides on a slow flame., To increase the shelf life of the thepla, use lots of oil while cooking; so that they will remain soft., Serve the gujarati theplas hot with chunda or sweet mango pickle.] | [Energy, 120 cal, Protein, 2.3 g, Carbohydrates, 13 g, Fiber, 0.4 g, Fat, 6.5 g, Cholesterol, 0.3 mg, Sodium, 4.1 mg] | thepla--gujarati-recipe-630r |
| rcp33085 | Thepla Paneer Wrap | Snacks | NA | [whole wheat flour (gehun ka atta), chopped fenugreek (methi), turmeric powder (haldi), chilli powder, oil, salt, whole wheat flour (gehun ka atta), oil, oil, ginger-green chilli paste, grated cauliflower, grated paneer (cottage cheese), chopped coriander (dhania), salt, green chutney] | 20 mins | 14 mins | [Gujarati Farsans, Gujarati Roti, Thepla recipe collection, Breakfast using Leftovers, Breakfast Theplas, Parathas, Indian Snacks for Entertaining, Indian Wraps, Paneer Based Snacks] | 4Makes 4 wraps | Gujarati | thepla paneer wrap recipe | paneer veg thepla | healthy cauliflower thepla | with 38 amazing images. thepla paneer wrap recipe | paneer veg thepla | healthy cauliflower thepla is a fusion meal by itself. Learn how to make paneer veg thepla. To make thepla paneer wrap, combine all the ingredients in a deep bowl, add enough water and knead into a soft dough. Cover the dough with a lid and keep aside for 10 minutes. Divide the dough into 4 equal portions and roll out each portion into 150 mm. (6") diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle), cook each thepla on a medium flame, using little oil, till brown spots appear on both the sides. Keep aside. For the stuffing, heat the oil in a non-stick kadhai, add the ginger-green chilli paste and cauliflower and sauté on a medium flame for 2 to 3 minutes. Add the paneer, coriander and salt, mix well and cook on a medium flame for another 1 minute, while stirring occasionally. Divide the stuffing into 4 equal portions and keep aside. Place a thepla on a clean, dry surface and apply 1 tsp of green chutney evenly over it. Place a portion of the stuffing in the centre and roll it up tightly. Repeat steps 1 and 2 to make 3 more wraps. Serve immediately. Here is an exciting new use for theplas, which you would always have seen as a traditional Gujarati snack. In this paneer veg thepla, you will find that flavourful methi-tinged theplas transform into an all-new treat when smeared with flavourful green chutney and packed with a peppy flavoured paneer and cauliflower mixture. Not only is the healthy cauliflower thepla tasty, it is quite sumptuous too. Weight watchers, diabetics and heart patients can enjoy this wrap immediately, to enjoy the fresh flavour and texture. As a variation, you can try replacing wheat flour based methi thepla with multigrain thepla for added fibre intake. Tips for thepla paneer wrap. 1. Don't overcook the theplas as you will not be able to fold into a wrap. 2. Your thepla paneer wrap | thepla paneer veg wrap | healthy cauliflower thepla paratha | can be packed in aluminium foil and stored in an airtight container for a perfect tiffin box meal. 3. Serve thepla veg wrap with curds. Enjoy thepla paneer wrap recipe | paneer veg thepla | healthy cauliflower thepla | with step by step photos. | [Combine all the ingredients in a deep bowl, add enough water and knead into a soft dough. Cover the dough with a lid and keep aside for 10 minutes., Divide the dough into 4 equal portions and roll out each portion into 150 mm. (6") diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle), cook each thepla on a medium flame, using little oil, till brown spots appear on both the sides. Keep aside., Heat the oil in a non-stick kadhai, add the ginger-green chilli paste and cauliflower and sauté on a medium flame for 2 to 3 minutes., Add the paneer, coriander and salt, mix well and cook on a medium flame for another 1 minute, while stirring occasionally., Divide the stuffing into 4 equal portions and keep aside., To make thepla paneer wrap, place a thepla on a clean, dry surface and apply 1 tsp of green chutney evenly over it., Place a portion of the stuffing in the centre and roll it up tightly., Repeat steps 1 and 2 to make 3 more wraps., Serve immediately.] | [Energy, 261 cal, Protein, 8.7 g, Carbohydrates, 27.3 g, Fiber, 5.5 g, Fat, 13.6 g, Cholesterol, 0 mg, Sodium, 23.4 mg] | thepla-paneer-wrap-33085r |
| rcp42145 | Thepla Quesadilla | Snacks | Veg | [whole wheat flour (gehun ka atta), chopped fenugreek (methi), turmeric powder (haldi), chilli powder, oil, salt, whole wheat flour (gehun ka atta), oil, oil, chopped garlic (lehsun), chopped capsicum, boiled sweet corn kernels (makai ke dane), salt, baked beans, tomato ketchup, chilli powder, crumbled paneer (cottage cheese), grated processed cheese, butter] | 30 mins | 15 mins | [Mexican Quesadillas, One Dish Vegetarian Meals, Mother's Day, Indian Party, Tava, Innovative Snacks] | 6Makes 6 quesadilla | Indian | Quesadilla is one of the most popular Mexican snacks made by stuffing a pair of tortillas with an exciting mix of veggies, beans and cheese. This is a fusion creation, a totally off-beat Quesadilla made with methi flavoured theplas instead of tortillas. The desi touch adds to the flavour and improves the mouth-feel, making it perfect for Indian food lovers. The stuffing too reflects the spirit of Indo-Mexican fusion, by bringing together paneer with baked beans and other crunchy veggies. The Thepla Quesadilla is a truly scrumptious dish, which can be had as a one-dish meal, or served as an after-school snack for kids. Have it nice and fresh to enjoy the multiple textures. You can also try other recipes like the Paneer, Cheese and Corn Quesadillas or Broccoli, Bell Pepper and Cheese Quesadillas . | [Combine all the ingredients in a deep bowl, add enough water and knead into a soft dough. Cover the dough with a lid and keep aside for 10 minutes., Divide the dough into 12 equal portions and roll out each portion into 150 mm. (6") diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle), cook each thepla on a medium flame, using little oil, till light brown spots appear on both the sides. Make sure you do not make it crisp, as it is going to cook further. Keep aside., Heat the oil in a broad non-stick pan, add the garlic, capsicum, corn and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the baked beans, tomato ketchup and chilli powder, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Switch off the flame, add the paneer and mix well. We need a soft paneer stuffing, that is the reason we have not cooked after adding it. Keep aside., Divide the stuffing into 6 equal portions and keep aside., Place a thepla on a clean dry, put one portion of the prepared stuffing and spread it evenly and sprinkle 1 tbsp of cheese evenly over it., Place another thepla over it and press it lightly., Heat a non-stick tava (griddle) and cook the thepla, using ½ tsp of butter, till it turns golden brown in colour from both the sides., Repeat steps 2 to 4 to make 5 more thepla quesadillas., Serve immediately.] | [Energy, 235 cal, Protein, 8.9 g, Carbohydrates, 23 g, Fiber, 2.9 g, Fat, 12.5 g, Cholesterol, 12.8 mg, Vitamin A, 351.3 mcg, Vitamin B1, -0.1 mg, Vitamin B2, -0.1 mg, Vitamin B3, 0.6 mg, Vitamin C, 11.5 mg, Folic Acid, 14.2 mcg, Calcium, 205.8 mg, Iron, 1.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 246.1 mg, Potassium, 141.7 mg, Zinc, 0.8 mg] | thepla-quesadilla-42145r |
| rcp43003 | Thepla Sandwich | BreakFast | NA | [chopped onions, chopped capsicum, chopped cabbage, pizza sauce, grated processed cheese, mayonnaise, dry red chilli flakes (paprika), dried mixed herbs, fresh cream, salt, methi theplas, grated processed cheese, tomato ketchup, green chutney] | 15 mins | 0 mins | [Gujarati Farsans, Gujarati Breakfast, Quick breakfast, Breakfast Sandwiches, Breakfast Theplas, Parathas, Indian Party Starters, Indian Breakfast Recipes for Kids] | 3Makes 3 thepla sandwiches | Gujarati | thepla sandwich recipe | cheesy thepla sandwich | tiffin sandwich recipe | with 23 amazing images. thepla sandwich recipe is an innovative way to serve the normal Gujarati methi thepla! Kids love it when served like this, it also makes a good tiffin sandwich recipe. Learn how to make thepla sandwich recipe | cheesy thepla sandwich | tiffin sandwich recipe | cheesy thepla sandwich is a fusion creation, a totally off-beat sandwich made with methi flavoured theplas instead of bread. The desi touch adds to the flavour and improves the mouth-feel, making it perfect for Indian food lovers. The thepla sandwich is a truly scrumptious dish, which can be had as a one-dish meal, or served as an after-school snack for kids. Have it nice and fresh to enjoy the multiple textures. You could serve it in snacks or dinner! Tips to make thepla sandwich: 1. You can also use some leftover theplas to make this amazing recipe. 2. You can also add corns in the stuffing. 3. Here is the recipe to make homemade pizza sauce. Enjoy thepla sandwich recipe | cheesy thepla sandwich | tiffin sandwich recipe | with detailed step by step photos. | [To make thepla sandwich, divide the stuffing into 3 equal portions., Place 2 theplas on a clean, dry surface., Spread a portion of the stuffing on 1 thepla and spread it evenly., Sandiwch it using another thepla over it and press it lightly., Put little grated cheese evenly over it., Cut into 4 pieces., Repeat steps 2 to 6 to make 2 more thepla sandwiches., Serve the thepla sandwich recipe immediately with tomato ketchup and green chutney.] | [Energy, 436 cal, Protein, 9.3 g, Carbohydrates, 35.1 g, Fiber, 4.7 g, Fat, 29.5 g, Cholesterol, 20.4 mg, Sodium, 521.1 mg] | thepla-sandwich-43003r |
| rcp41260 | Thick Crust Pizza Base | NA | NA | [plain flour (maida), dry yeast, olive oil, sugar, salt, plain flour (maida)] | 5 mins | 0 mins | [Italian Basic, different types of pizza, Oven] | 2Makes 2 bases | Italian | Thick crust is always in vogue! With its spongy texture and mild taste, the Thick Crust Pizza Base is ideal to make scrumptious pizzas loaded with all-time favourite toppings like capsicum, olives, onions, corn, pineapples and more. It also works very well with desi toppings like spicy chunks of paneer. The best part is that the Thick Crust Pizza Base is also easy to make, as you have to just roll the plain flour dough nice and thick before baking! No flipping, no patting! If you are into making pizzas, you might also want to have a look at other helpful basic recipes like the Pizza Sauce and Thin Crust Pizza Base . | [Combine 2 tbsp of lukewarm water and dry yeast in a bowl and mix well., Cover with a lid and keep aside for 5 minutes., Combine the plain flour, yeast-water mixture, olive oil, sugar and salt in a deep bowl and knead into a soft dough using enough water., Cover the dough with a wet muslin cloth and keep aside for 1 hour., Press the dough lightly to remove the air and divide the dough into 2 equal portions., Roll each portion into a 150 mm. (6”) diameter thick circle with the help of plain flour for rolling and prick each circle evenly using a fork., Place them on a greased baking tray and bake in a pre-heated oven at 180°c (360°f) for 10 minutes., Use as required.] | [Energy, 365 cal, Protein, 9.1 g, Carbohydrates, 63.5 g, Fiber, 0.2 g, Fat, 8.2 g, Cholesterol, 0 mg, Vitamin A, 88.1 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 2 mg, Vitamin C, 0 mg, Folic Acid, 0 mcg, Calcium, 19 mg, Iron, 2.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 7.7 mg, Potassium, 107.2 mg, Zinc, 0.5 mg] | thick-crust-pizza-base-41260r |
| rcp1364 | Thick Curd Dip, Healthy Indian Curd Dip | NA | Veg | [hung curds (chakka dahi), chopped onions, chopped green chillies, mustard (rai / sarson) powder, salt, vegetable crudités, cream cracker biscuits] | 10 mins | 0 mins | [Indian Salad Dressings, Indian Dips / Sauces, No Cooking Veg Indian, Kebab Party, Barbeque Party Indian Recipes, Western Party, Quick Healthy Recipes] | 1Makes 0.75 cups (11 tbsp ) | Indian | thick curd dip recipe | healthy Indian curd dip | yoghurt dip with onions and green chillies | with 17 amazing images. thick curd dip recipe | healthy Indian curd dip | yoghurt dip with onions and green chillies is a protein rich snack which is perfect for weight watchers to avoid binge eating. Learn how to make healthy Indian curd dip. To make thick curd dip, combine all the ingredients in a deep bowl and mix well. Refrigerate for at least 1 hour and serve chilled with vegetable crudités and cream cracker biscuits. Watch how everyday ingredients like curds, onion and mustard powder can transform into a world-class yoghurt dip with onions and green chillies, which matches perfectly with most vegetable crudités. It is all about the right proportions and methods. Just ensure the curds are hung long enough to remove all the water, and the rest is as easy as mix and chill. This healthy Indian curd dip has the goodness of protein and calcium which are the twin pillars of bones strengthening. Curd being probiotic is easily digested and the protein in it adds satiety value too. Diabetics and heart patients can include this dip at snack time with vegetable crudités. They can opt for low fat hung curd if they wish to. Tips for thick curd dip. 1. Though we have used hung curd to make this dip, when you are short of time you can use thick curd. 2. If you don’t have mustard powder, replace it with cumin seeds powder or black pepper powder. 3. You can serve this wholesome dip with healthy crackers like ragi and oats crackers too. Enjoy thick curd dip recipe | healthy Indian curd dip | yoghurt dip with onions and green chillies | with step by step photos. | [To make thick curd dip, combine all the ingredients in a deep bowl and mix well., Refrigerate for atleast 1 hour and serve chilled with vegetable crudités or cream cracker biscuits.] | [Energy, 33 cal, Protein, 1.2 g, Carbohydrates, 1.6 g, Fiber, 0 g, Fat, 1.8 g, Cholesterol, 4.4 mg, Sodium, 5.3 mg] | thick-curd-dip-healthy-indian-curd-dip-1364r |
| rcp22640 | Thick White Sauce, Recipes Used for Baked Dishes | NA | NA | [butter, plain flour (maida), milk, salt] | 2 mins | 3 mins | [Italian Basic, Indian Dips / Sauces, Pan, Non-stick Pan] | 1Makes 0.75 cup (11 tbsp ) | Indian | Bathe veggies and goodies in this Thick White Sauce, top with a little cheese and bake, to get lusciously creamy, cheesy, flavourful dishes! This basic recipe shows you how to make a slightly thicker white sauce, which is ideal for use in baked dishes. You can also arm yourself with other basic recipes like Basic Pizza Base or Bread Loaf . | [Heat the butter in a broad non-stick pan, add the plain flour and cook on a slow flame for 30 seconds, while stirring continuously., Add the milk, salt and pepper powder, mix well and cook on a medium flame for 2 minutes, or till the sauce thickens, while stirring continuously., Use as required., If the sauce is to be used for later use, add a little milk, mix well and re-heat it.] | [Energy, 34 cal, Protein, 0.9 g, Carbohydrates, 1.8 g, Fiber, 0 g, Fat, 2.1 g, Cholesterol, 5.6 mg, Sodium, 12.6 mg] | thick-white-sauce-recipes-used-for-baked-dishes-22640r |
| rcp38872 | Thin Crust Hawaiian Pizza | NA | NA | [thin crust pizza base, pizza sauce, grated mozzarella cheese, canned pineapple cubes, butter, olive oil, onion cubes, capsicum cubes, boiled sweet corn kernels (makai ke dane), mushrooms (khumbh), sliced black olives, dry red chilli flakes (paprika), salt] | 25 mins | 5 mins | [Italian Pizzas, different types of pizza, Baked, Oven] | 4Makes 4 pizzas | Italian | Speak of the tropics and pineapple is sure to crop up! And so it is in the case of the Thin Crust Hawaiian Pizza too. This pizza features a medley of flavours and textures, thanks to spiced pineapple, corn and mushrooms on an oh-so-crisp base. You will love the way the pineapple’s juice oozes out and fills your mouth with each bite. | [Heat the butter and olive oil in a broad non-stick pan, add the onions and capsicum and sauté on a medium flame for 2 minutes., Add all the remaining ingredients, except the pineapple, and cook on a medium flame for 2 minutes, while stirring occasionally., Add the pineapple, mix gently and cook on a medium flame for another 1 minute, while stirring occasionally., Divide the topping into 4 equal portions and keep aside., Place 2 pizza bases on a clean, dry and flat surface and spread ¼ cup of pizza sauce evenly over it., Arrange 1 portion of the topping evenly over it and finally sprinkle ¼ cup of cheese evenly over it., Place both the pizzas on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 to 12 minutes or till the base is evenly browned and the cheese melts., Repeat steps 1 to 3 to make 2 more pizzas., Cut into equal wedges and serve immediately.] | [Not Given] | thin-crust-hawaiian-pizza-38872r |
| rcp32421 | Thin Crust Pizza Base | NA | NA | [plain flour (maida), dry yeast, olive oil, sugar, salt, plain flour (maida)] | 2 mins | 0 mins | [Italian Basic, Oven] | 4Makes 4 pizza bases | Italian | thin crust pizza base recipe | Indian style thin crust pizza base | thin crust pizza base made with plain flour | 15 minutes easy thin crust pizza base | with 22 amazing images. thin crust pizza base is a Indian style thin crust pizza base made with plain flour. The thin crust pizza base is made with 4 basic ingredients like maida, dry yeast, olive oil and sugar. Although thin crust pizza base is readily available in stores, the fresh taste and texture of a homemade one are unbeatable. We show you how to make the thin crust pizza base dough step by step and then how to bake it. thin crust pizza base are perfect for pizza lovers who prefer to taste more of the sauce, cheese and other toppings and don't want to be filled up too quickly. Here’s a recipe to make a perfect thin crust pizza base at home. Some tips on making the perfect thin crust pizza base. 1. Add 2 tbsp of lukewarm water. Dip your finger in water to check if it’s lukewarm or no before adding. Water that's too hot can damage or kill the yeast. 2. If you don’t see a creamy frothy layer then discard the yeast and start over again. 3. If you don’t plan to use the dough for a day, place it in the fridge straight away; take it out 3-4 hrs before using and then continue the rest of the procedure. 4. We do not want to bake thin crust pizza base completely as we will be baking them while preparing our pizza. The beauty is that this is a 15 minutes easy thin crust pizza base recipe. Also see our healthy whole wheat thin crust pizza base recipe. Use this Indian style thin crust pizza base to treat yourself to a variety of sumptuous Pizzas like Bellpepper, Zucchini and Pesto Pizza, Bean and Capsicum Pizza, Double Layered Cheese Veggie Crunch Pizza, etc. Learn to make thin crust pizza base recipe | Indian style thin crust pizza base | thin crust pizza base made with plain flour | 15 minutes easy thin crust pizza base | with step by step photos below. | [To make thin crust pizza base, combine 2 tbsp of lukewarm water and dry yeast in a bowl and mix well., Cover with a lid and keep aside for 5 minutes., Combine the plain flour, yeast-water mixture, olive oil, sugar and salt in a deep bowl and knead into a soft dough using enough water., Cover the dough with a wet muslin cloth and keep aside for 1 hour., Press the dough lightly to remove the air and divide the dough into 4 equal portions., Roll each portion into a 175 mm. (7”) diameter circle with the help of plain flour for rolling and prick each circle evenly using a fork., Place 2 circles on a greased baking tray and bake in a pre-heated oven at 180°c (360°f) for 5 minutes., Repeat step 7 to bake 2 more thin crust pizza base., Replace the plain with equal proportion of whole wheat flour and proceed as per the recipe.] | [Energy, 208 cal, Protein, 5.4 g, Carbohydrates, 37.3 g, Fiber, 0.1 g, Fat, 4.2 g, Cholesterol, 0 mg, Sodium, 4.6 mg] | thin-crust-pizza-base-32421r |
| rcp328 | Thousand Island Dressing ( Salad Dressing) | NA | NA | [fresh cream, thick curds (dahi), tomato ketchup, chilli sauce, chopped onions, chopped capsicum, chopped green chillies, mustard (rai / sarson) powder, powdered sugar, salt] | 10 mins | 0 mins | [Indian Salad Dressings, different kinds of Indian chutney, Western Party] | 1Makes 1.25 cups (18 tbsp ) | Indian | Rich and luscious, this is America’s all-time favourite dressing! While the fresh cream gives the Thousand Island Dressing a rich texture, the curds, mustard powder and sauces give it a tangy flavour, and vegetables give it an enjoyable crunch. This quick and easy dressing is apt for salads, chips and sandwiches too! | [Combine all the ingredients in a deep bowl and mix well., Refrigerate for atleast 1 hour and use as required.] | [Energy, 42 cal, Protein, 0.7 g, Carbohydrates, 2.1 g, Fiber, 0 g, Fat, 3.6 g, Cholesterol, 0.4 mg, Sodium, 32.2 mg] | thousand-island-dressing--salad-dressing-328r |
| rcp4084 | Thousand Island Dresssing ( Fast Foods Made Healthy Recipe) | NA | NA | [cream, curds (dahi), tomato ketchup, chilli sauce, cocktail onions, pickled capsicum, chopped green chillies, mustard powder, powdered sugar, salt] | 10 mins | 0 mins | [Indian Dips / Sauces, Refrigerator] | 2Makes 1.5 cups (21 tbsp ) | Indian | An authentic american creamy yogurt dressing that is mayonnaise based. This vegetarian version enhanced with mustard powder and ketchup combines fresh veggies like capsicum and onion into a sensational blend. | [Whisk the cream until thick., Add the remaining ingredients and mix well., Store refrigerated and use as required., Handy tips:, This dressing should be consumed within 12 hours of making., To make pickled onions and capsicum, mix together 1 cup of water, ½ cup vinegar, 2 tsp of sugar and salt to taste and divide into 2 batches. In one, add ¼ cup chopped onions and in other add ¼ cup of chopped capsicum. Boil both mixtures separately until the vegetables are tender. Cool and store in a] | [Energy, 36 cal, Protein, 0.6 g, Carbohydrates, 1.8 g, Fiber, 0 g, Fat, 3.1 g, Cholesterol, 0.3 mg, Sodium, 27.6 mg] | thousand-island-dresssing--fast-foods-made-healthy-recipe-4084r |
| rcp22558 | Threaded Paneer Rolls ( Noodle Recipe ) | Snacks | Veg | [crumbled paneer (cottage cheese), boiled and mashed potatoes, chilli powder, cloves of garlic (lehsun), tomato ketchup, cornflour, salt, boiled flat noodles, oil, hot and sour sauce] | 5 mins | 10 mins | [Chinese Starters, Indian Snacks for Entertaining, Deep-fried Indian Starters, Deep Fry, Chinese Party, Cocktail Party, Kadai Veg] | 16Makes 16 servings | Indian | Here's something that can add zing to your parties! Cook the noodles a little less and pat them dry so that it is easy to wrap them around the roll. | [Combine the paneer, potatoes, chilli powder, garlic, tomato ketchup, cornflour and salt and mix well., Divide the mixture into 16 equal portions., Shape each portion into a 37 mm. (1½") long cylindrical roll and wrap the noodles around them., Heat the oil in a kadhai and deep-fry a few rolls at a time, till they are golden brown in colour., Drain on absorbent paper and serve hot with the hot and sour sauce.] | [Not Given] | threaded-paneer-rolls--noodle-recipe--22558r |
| rcp36335 | Three Bean Burger ( Burgers and Smoothies Recipe) | NA | Veg | [mixed beans (rajma chawli kabuli chana, oil, chopped onions, chopped capsicum, chopped garlic (lehsun), grated carrot, grated paneer (cottage cheese), dry red chilli flakes (paprika), chaat masala, chilli powder, salt, chopped coriander (dhania), bread crumbs, plain flour (maida) water, oil, onion rings, sugar, hung curds (chakka dahi), milk, fresh cream, sugar, chilli sauce, mustard (rai/ sarson) sauce, salt, chopped tomatoes, chopped capsicum, chopped coriander (dhania), chopped green chillies, cumin seeds (jeera) powder, dried oregano, salt, burger buns, melted butter, lettuce, cheese slices, dry red chilli flakes (paprika), onion rings] | 30 mins | 25 mins | [American Burgers / Grills, Veggie Burgers Collection] | 4Makes 4 burgers (1 burger ) | American | As the name three bean burger suggests, this high-protein delight combines three tasty beans—rajma, chawli and kabuli chana—with vegetables. Paneer and bread crumbs act as binding agents, while the uncooked salsa imparts a mexican touch. No fuss, easily made, but you just need to remember to make the curd spread in advance as the curds have to be hung for half an hour. This will help to remove any excess water and give a thick spread—after all, nobody likes a soggy burger! | [Heat the oil in a non- stick pan, add the onions, capsicum and garlic and sauté on a medium flame for 2 to 3 minutes., Add the mixed beans, carrots and paneer and sauté on a medium flame for 2 to 3 minutes., Add the chilli flakes, chaat masala, chilli powder and salt, mix well and cook on a medium flame for another 2 minutes., Add the coriander and ¼ cup of bread crumbs and mix well., Remove from the flame and mash it to a coarse mixture using a potato masher. Keep aside to cool., Divide the mixture into 4 equal portions and shape each portion into a circle of 75 mm. (3”) diameter and 1 cm thickness., Dip each cutlet in the plain flour mixture and roll in the remaining bread crumbs till it is evenly coated from all the sides., Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in colour from both the sides. Drain on an absorbent paper and keep aside., Heat a non- stick pan add the onions and sugar and sauté on a high flame for 5 minutes or till the onions are golden brown in colour., Remove from the flame and keep aside., Cut each burger bun horizontally into two. Apply ½ tsp of butter on the insides of each half of the burger bun and toast them lightly on a tava (griddle). Keep aside., Place the lower half of the bun on a clean, dry surface with the buttered side facing up., Place a lettuce leaf and apply 2 tbsp of the curd spread and 2 tbsp of salsa over it., Place a cutlet, 1 slice of cheese and 4 brown onion rings and sprinkle a little chilli flakes over it., Cover with an upper half of the bun with the buttered side facing down and press it lightly., Repeat with the remaining ingredients to make 3 more burgers., Serve immediately with onion rings., 2 cups of curds when tied in a muslin cloth and hanged for at least ½ hour gives approx. 1 cup of hung curds.] | [Energy, 2947 cal, Protein, 90.3 g, Carbohydrates, 339.3 g, Fiber, 10.2 g, Fat, 126.2 g, Cholesterol, 0 mg, Vitamin A, 4725.5 mcg, Vitamin B1, 0.5 mg, Vitamin B2, 0.1 mg, Vitamin B3, 7.1 mg, Vitamin C, 174.5 mg, Folic Acid, 85.8 mcg, Calcium, 2212.7 mg, Iron, 14.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 835.5 mg, Potassium, 1161.5 mg, Zinc, 4.6 mg] | three-bean-burger--burgers-and-smoothies-recipe-36335r |
| rcp5558 | Three Bean Salad, Healthy Indian Bean Salad | NA | Vegan | [boiled rajma (kidney beans), boiled kabuli chana (white chick peas), boiled rangoon na vaal (broad field beans), sliced spring onions, tomato cubes, lemon juice, chopped basil, olive oil, grated garlic (lehsun), dried mixed herbs, salt] | 20 mins | 0 mins | [Indian Salads with dressing, High Blood Pressure, Marathoners, Endurance Athletes, Triathlete, Vegan, B Vitamins, Diabetic Salads, Healthy Indian Salads with healthy dressing] | 4Makes 4 servings | Indian | three bean salad recipe | rajma, kabuli chana and rangoon na vaal salad | healthy Indian kidney beans, chick peas and broad field beans salad | with 25 amazing images. three bean salad recipe | rajma, kabuli chana and rangoon na vaal salad | healthy Indian kidney beans, chick peas and broad field beans salad is a nutritious salad which can be enjoyed as a meal too. Learn how to make rajma, kabuli chana and rangoon na vaal salad. To make three bean salad, combine all the ingredients along with the lemony basil dressing in a deep bowl and toss well. Serve immediately. The three bean salad features an excellent combination of different beans tossed in a tantalizing lemony basil dressing. The beans offer an ideal low-cal way to consume protein and fibre, which will not only aid in weight loss but also help to keep cholesterol under check. The addition of lemon juice provides vitamin C to protect the arteries against harmful oxidative damage, as well as to improve the absorption of iron from the beans. Iron is essential to maintain normal blood flow to the heart and in turn to all parts of the body. In short, this lip-smacking healthy Indian kidney beans, chick peas and broad field beans salad is a zesty path to good health! Diabetics and heart patients too can benefit from the fibre that rajma, kabuli chana and rangoon na vaal salad lends. A pleasing bowl of soup like healthy Indian tomato soup or green peas and coconut soup can make a complete light dinner. Tips for three bean salad. 1. You can change the choice of three beans based on which beans you like or what is in your kitchen. 2. You can make it a two bean salad by dropping one salad and increasing quantity of the other 2 salads. Enjoy three bean salad recipe | rajma, kabuli chana and rangoon na vaal salad | healthy Indian kidney beans, chick peas and broad field beans salad | with step by step photos. | [To make three bean salad, combine all the ingredients along with the lemony basil dressing in a deep bowl and toss well., Serve immediately.] | [Energy, 251 cal, Protein, 15.1 g, Carbohydrates, 41.4 g, Fiber, 15.2 g, Fat, 3.2 g, Cholesterol, 0 mg, Sodium, 12.9 mg] | three-bean-salad-healthy-indian-bean-salad-5558r |
| rcp41052 | Three Layered Cheese Grilled Sandwich | NA | Veg | [bread, cheese spread, dry red chilli flakes (paprika), mustard (rai / sarson) paste, cheese slices, tomato ketchup, grated processed cheese, dried mixed herbs, butter] | 10 mins | 25 mins | [Comfort Foods, Indian Cheese Recipes, Sandwich Recipes, Veg Grilled Sandwiches, Cheese Sandwich, Indian grilling, Indian Birthday Party] | 4Makes 4 sandwiches | Indian | three layered cheese grilled sandwich recipe | kids triple cheese grill sandwich | Indian style cheese grilled sandwich | with 12 amazing images. three layered cheese grilled sandwich is an Indian style cheese grilled sandwich made from three layers of cheese. We have used cheese spread, grated processed cheese and cheese slices in this kids triple cheese grill sandwich. Cheese is an all-time favourite ingredient as far as kids go! Any dish with cheese is sure to appeal to them, and so this three layered cheese grilled sandwich offers them triple the fun! With three cheesy layers, flavoured excitingly with varied seasonings, herbs and sauces, this three layered cheese grilled sandwich is a child's dream come true. This Indian style cheese grilled sandwich is super easy and quick to make. You can serve Indian style cheese grilled sandwich as breakfast or even as an evening snack! You can also quickly prepare it when you have midnight cravings and kill those hunger pangs with this tongue-licking cheesy grilled sandwich!. Serve kids triple cheese grill sandwich immediately on preparation as it contains tomato ketchup and mustard paste, which will make the sandwich soggy after some time. Make sure to assemble and cook it only when you are planning to eat it. You can also treat your kids to other sandwiches like Quick Coleslaw Sandwich and Cheese and Spring Onion Sandwich. Learn to make three layered cheese grilled sandwich recipe | kids triple cheese grill sandwich | Indian style cheese grilled sandwich | with detailed step by step recipe photos and videos below. | [Place a bread slice on a clean, dry surface, spread 2 tsp of cheese spread, and sprinkle ¼ tsp of chilli flakes evenly over it., Place another bread slice over it, spread ½ tsp mustard sauce and place a cheese slice over it., Place another bread slice over it, spread 1 tsp of tomato ketchup and sprinkle 2 tbsp of cheese and a little mixed herbs evenly over it., Finally sandwich it using another bread slice., Apply a little butter on top of the bread and grill in a pre-heated greased sandwich griller for 4 to 5 minutes or till it turns brown and crispy from both the sides., Cut the sandwich diagonally into 2 equal pieces., Repeat steps 1 to 6 to make 3 more three layered cheese grilled sandwiches., Serve the three layered cheese grilled sandwich immediately.] | [Energy, 374 cal, Protein, 17.6 g, Carbohydrates, 47.4 g, Fiber, 0 g, Fat, 12.9 g, Cholesterol, 47.8 mg, Sodium, 642 mg] | three-layered-cheese-grilled-sandwich-41052r |
| rcp1545 | Three-in-one Rice | NA | NA | [cooked rice, chopped tomatoes, ghee, chopped onions, grated carrot, chopped green chillies, sugar, salt, cooked rice, ghee, caraway seeds (shahjeera), chopped green chillies, chopped paneer (cottage cheese), salt, cooked rice, ghee, chopped onions, boiled green peas, salt, chopped coriander (dhania), green chillies, garlic (lehsun) cloves, ginger (adrak), lemon juice, oil, milk] | 25 mins | 25 mins | [biryani recipes across India, Baked, Diwali, Indian Party, Oven] | 6Makes 6 servings | Indian | Tangy orange-coloured rice with accents of tomatoes and carrots; fresh green-coloured, coriander flavoured rice interspersed with juicy green peas; and soothing white rice tinged with shahjeera and loaded with paneer – are all assembled fantastically in an oven-safe bowl and baked till the aroma fills the whole house! Three-in-one rice is sure to bring every one to the table even before you call them. | [Combine the tomatoes and 2 tbsp of water in a deep non-stick kadhai and cook on a medium flame for 5 to 7 minutes or till the tomatoes are soft. Keep aside to cool slightly., Blend the tomatoes in a blender to a smooth pulp and then strain it using a strainer. Keep aside., Heat the ghee in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the carrots and sauté on a medium flame for 1 more minute., Add the prepared tomato pulp, green chillies, sugar and salt, mix well and cook on a medium flame for 2 minutes., Add the rice, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside., Heat the ghee in a broad non-stick pan and add the caraway seeds., When the seeds crackle, add the green chillies and sauté on a medium flame for 30 seconds., Add the rice and paneer, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside., Heat the ghee in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the green paste and again sauté on a medium flame for 1 to 2 minutes., Add the rice, green peas and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside., Grease a microwave safe baking bowl with oil, spread the green rice evenly over it using the back of a spoon., Then put the white rice and spread it evenly using the back of a spoon., Finally put the orange rice and spread it evenly using the back of a spoon., Pour the milk evenly over it, cover with a lid and bake in a pre-heated oven at 180ºc (360ºf) for 15 to 20 minutes or microwave on high for 5 to 7 minutes., Just before serving, turn upside down on a big serving plate., Serve immediately.] | [Energy, 215 cal, Protein, 4 g, Carbohydrates, 29.3 g, Fiber, 2.6 g, Fat, 9 g, Cholesterol, 0 mg, Vitamin A, 443.3 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.7 mg, Vitamin C, 10.5 mg, Folic Acid, 10.9 mcg, Calcium, 68.2 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 8.1 mg, Potassium, 66.8 mg, Zinc, 0.5 mg] | three-in-one-rice-1545r |
| rcp3007 | Tikkar, Rajathani Roti | Dinner | NA | [maize flour (makai ka atta), whole wheat flour (gehun ka atta), ghee, salt, ginger (adrak) paste, grated onions, grated garlic (lehsun), chopped green chillies, chilli powder, chopped coriander (dhania), whole wheat flour (gehun ka atta), ghee, curd, pickle] | 10 mins | 20 mins | [Rajasthani Food, Rajasthani Roti / Puri / Paratha, Indian Party, Tava, Lunch Roti, Rotis for dinner, Indian breads for dinner] | 6Makes 6 rotis | Rajasthani | Unleavened rotis of wheat and maize flour, Tikkar is a mouth-watering delicacy from the dessert province of Rajasthan. Cooked with ghee, this crisp bread is wonderfully flavoured with ginger, garlic, onions, and more, which makes it enough to serve it with a simple accompaniment of curds and pickle. Just make sure you serve it immediately before it hardens. Also try other traditional Rajasthani rotis like Bejar Roti , Missi Roti and Khoba Roti . | [Combine the maize flour, wheat flour and salt in a deep bowl and mix well., Add the ghee and rub with your fingertips till the mixture resembles bread crumbs., Knead into a stiff dough using enough water., Cover the dough with a wet muslin cloth and keep aside for 10 minutes., Add all the remaining ingredients and knead well., Divide the dough in 6 equal portions., Roll out a portion of the dough into a 200 mm. (8”) diameter circle with the help of a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the tikkar , using a little ghee, till golden brown spots appear on both the sides., Repeat steps 7 and 8 to make 5 more tikkars., Serve immediately with curds and pickle of your choice.] | [Energy, 175 cal, Protein, 3.9 g, Carbohydrates, 29 g, Fiber, 3.9 g, Fat, 5.4 g, Cholesterol, 0 mg, Sodium, 6.1 mg] | tikkar-rajathani-roti-3007r |
| rcp22485 | Tinda Aur Saunf ki Subzi, Round Gourd and Fennel Vegetable | NA | NA | [sliced round gourd (tinda), oil, fennel seeds (saunf), cumin seeds (jeera) powder, coriander (dhania) powder, turmeric powder (haldi), nigella seeds (kalonji), chilli powder, salt, sugar, crumbled mawa (khoya), blanched and chopped tomatoes, fennel seeds (saunf), chopped green chillies] | 15 mins | 8 mins | [Jain Subzi / Gravies, Jain Subzis, Microwave Subzi, Microwave, Microwave, Healthy Sabzis] | 2Makes 2 servings | Jain | While this dish does have other spices and seeds, saunf is undoubtedly the hero of the show! It proves itself as a perfect flavouring for tinda. Fennel seeds are used generously in this Tinda aur Saunf ki Subzi, both in the tempering as well as in the special tomato-based masala paste. You will enjoy the tangy overtones of tomato and the spiky flavour and aroma of fennel in this recipe, all of which add a splash of excitement to round gourd. Khoya is added to balance the flavour and give a rich texture to this subzi. Easily made in the Microwave oven, this is a great combo for any Rotis . | [Combine the oil, fennel seeds, cumin seeds powder, coriander powder, turmeric powder, nigella seeds and chilli powder in a microwave-proof bowl, mix well and microwave on high for 1 minute., Add the tinda, prepared fresh tomato paste, salt and sugar, mix well and cover with a microwave safe lid and microwave on high for 6 minutes, while stirring twice in between., Add the khoya, mix well and microwave on high for 1 minute., Serve hot.] | [Not Given] | tinda-aur-saunf-ki-subzi-round-gourd-and-fennel-vegetable-22485r |
| rcp6502 | Tiramisu ( 7 Dinner Menus) | NA | NA | [vanilla sponge cake, cream cheese, sugar, marsala wine, fresh cream, coffee powder, sugar, water, milk, citric acid (nimbu ka phool), cocoa powder] | 20 mins | 0 mins | [Cakes, Puddings, Pan] | 5Makes 4 to 6 servings (5serving ) | NA | An italian classic! sponge cake fingers soaked in coffee syryp and topped with a sinfully delicious cream cheese and wine mixture and served frozen with a sprinkling of coffee powder on top. Don’t be surprised if your guests ask for the dessert first this time! | [Put the milk to boil in a thick-bottomed pan., When it comes to a boil, remove from the flame and keep aside for a few minutes., In another bowl, dissolve the citric acid crystals in ¼ cup of warm water., Pour this mixture into the hot milk and allow to stand for about 5 minutes till the milk curdles on its own. Stir gently if required., Strain this mixture using a muslin cloth. Do not squeeze out all the water., Blend the hot drained milk solids in a food processor till smooth and creamy. Keep aside., Cut a thin round of the sponge cake. Keep aside., Cut the remaining sponge cake into 12 mm. X 50 mm. (½" x 2") long fingers., Arrange the cake fingers on a baking tray and toast in a pre-heated oven at 160°c (320°f) for 20 minutes or till crisp. Allow them to cool., In a pan, heat the marsala wine with 5 tablespoon sugar over gentle heat until the sugar has dissolved. Allow to cool., Whip the cream until soft peaks form. Keep refrigerated., Whisk the cream cheese and wine mixture together. Gently fold in the whipped cream. Keep aside., Arrange the cake round on the base of a 200 mm. (8") diameter serving dish. Soak generously with the coffee soaking syrup., Top with half of the cream cheese-wine mixture. Freeze for 30 minutes until it has set., Dip each piece of toasted cake finger in the coffee soaking syrup for 10 seconds., Arrange the soaked cake fingers over the first layer of cream cheese. Top with the remaining cream cheese-wine mixture. Freeze for 4 to 6 hours until set., Sprinkle the cocoa powder on top. Cut into squares and serve immediately.] | [Energy, 951 cal, Protein, 18 g, Carbohydrates, 72.7 g, Fiber, 0.1 g, Fat, 61.8 g, Cholesterol, 124 mg, Sodium, 665 mg] | tiramisu---7-dinner-menus-6502r |
| rcp1123 | Tiramisu ( Eggless Desserts Recipe) | NA | NA | [vanilla sponge cake, coffee powder, sugar, water, cream cheese, sugar, rum, beaten whipped cream, icing sugar, cocoa powder] | 5 mins | 5 mins | [Italian Desserts, Cakes, Pan] | 5Makes 4 to 6 servings | Italian | Italian cooking is never complete without a mention of this famed dessert. Tira-mi-su, which means ‘lift me up’, was so named because its ingredients — cream, cheese, espresso and wine, are all mood boosters! the traditional recipe uses a rich, soft cheese called mascarpone; and an amber-coloured sicilian wine called marsala. I have used cream cheese and port wine as local substitutes. | [Cool and slice the sponge cake horizontally into 2 equal layers., Cut the top layer of the sponge cake into 12 mm. X 50 mm. (½” x 2”) long fingers., Arrange the cake fingers on a baking tray and toast them in a pre-heated oven at 160°c (320°f) for 10 minutes. Remove from the oven and keep aside to cool completely., Combine the whipped cream and icing sugar in a bowl and fold gently. Keep aside., Combine the rum and sugar in a non-stick pan and cook on a slow flame till the sugar dissolves. Remove from the flame and keep aside to cool completely., Add the cream cheese to it and mix well., Add the beaten whipped cream mixture and fold gently. Keep aside., Place the lower layer of the cake round on a 175 mm. (7”) diameter loose bottom cake tin and sprinkle half the coffee soaking syrup evenly on top of the cake., Top with half of the cream cheese-whipped cream mixture and refrigerate for 30 minutes or till set., Dip the toasted cake fingers in the remaining coffee soaking syrup for a minute., Arrange the soaked cake fingers over the set layer of the cream cheese and top with the remaining cream cheese mixture., Refrigerate for 4 hours or till the tiramisu sets., Demould the tiramisu on a serving plate and sprinkle cocoa powder on top., Cut into equal pieces or any fancy shape using moulds of your choice and serve immediately.] | [Energy, 589 cal, Protein, 7.4 g, Carbohydrates, 80.5 g, Fiber, 1.1 g, Fat, 24.4 g, Cholesterol, 43.1 mg, Sodium, 202.4 mg] | tiramisu--eggless-desserts-recipe-1123r |
| rcp3316 | Tiramisu ( Italian Cookbook) | NA | NA | [basic sponge cake, cream cheese, sugar, marsala wine port wine, fresh cream, icing sugar, coffee powder, sugar, water, cocoa powder] | 20 mins | 20 mins | [Italian Desserts, Cakes] | 5Makes 4 to 6 servings | Italian | Italian cooking is never complete without the mention of this famed dessert that is as popular beyond the shores of italy as it is within italy. Literally translated tiramisu means “lift me up”. Tira mi su was named for its restorative properties - cream, cheese and wine that were thought to be excellent for those in poor health. The addition of expresso should give a lift to those in the best of health! mascarpone traditionally used for this dessert which is a rich, soft cheese. It is smooth and mild in texture and originated in northern italy. Cream cheese has been substituted in place of mascarpone with equally good results. Marsala, an amber coloured wine from sicily, is a part of the traditional recipe. The sweeter variety is used for this dessert. Port wine has been found to be a good substitute if marsala is not available. You can arrange the tiramisu in individual glasses instead of a serving dish. But this is a must try recipe to lift up spirits! | [Cut a thin round of the sponge cake. Keep aside., Cut the remaining sponge cake into 12 mm. X 50 mm. (1/2" x 2") long fingers., Arrange the cake fingers on a baking tray and toast in a pre-heated oven at 160°c (320°f) for 20 minutes. Allow to cool., In a pan, heat the marsala wine with the sugar over gentle heat until the sugar has dissolved. Allow it to cool., Whip the cream with the icing sugar until soft peaks form. Keep refrigerated., Whisk the cream cheese and wine mixture together. Gently fold in the whipped cream. Keep aside., Arrange the cake round on the base of a 200 mm. (8") diameter serving dish. Soak generously with the coffee soaking syrup., Top with half of the cream cheese mixture. Freeze for 30 minutes until it has set., Dip each piece of toasted cake finger in the coffee soaking syrup for 10 seconds., Arrange the soaked cake fingers over the first layer of cream cheese. Top with the remaining cream cheese mixture. Freeze for 4 to 6 hours until set., Sprinkle the cocoa powder on top. Cut into squares and serve immediately.] | [Energy, 838 cal, Protein, 12.5 g, Carbohydrates, 79.4 g, Fiber, 0.1 g, Fat, 51.3 g, Cholesterol, 99.4 mg, Sodium, 451.2 mg] | tiramisu--italian-cookbook-3316r |
| rcp4788 | Tittori Dal | NA | Veg | [sprouted and peeled vaal, oil, chopped onions, ginger-garlic (adrak-lehsun) paste, garam masala, coriander (dhania) powder, cumin seeds (jeera) powder, chilli powder, turmeric powder (haldi), sugar, chopped tomatoes, salt, coconut milk] | 15 mins | 20 mins | [Celebration Dals, Indian Pressure Cooker, Pressure Cooker Vegetables, Indian Party] | 4Makes 4 servings (4 serving ) | Indian | A wholesome Parsi dish made of sprouted and peeled vaal perked up with tangy tomatoes and crunchy onions in a soothing base of coconut milk, the Tittori Dal has a very pleasing flavour that will appeal to everybody. While on the one hand, coconut milk gives a rich but soothing flavour and texture, the other ingredients including the spice powders give it the required zing, making the Tittori Dal a well-rounded accompaniment to Rotis , Parathas or even rice preparations. | [Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes., Add the ginger-garlic paste and sauté on a medium flame for 1 minute., Add the garam masala, coriander powder, cumin powder, chilli powder, turmeric powder, sugar and tomatoes, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Add the sprouted vaal, salt and 2 cups of water, mix well and cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally., Add the coconut milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve hot.] | [Energy, 415 cal, Protein, 3.7 g, Carbohydrates, 14.9 g, Fiber, 9.5 g, Fat, 37.9 g, Cholesterol, 0 mg, Vitamin A, 238.1 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.8 mg, Vitamin C, 14.8 mg, Folic Acid, 21.6 mcg, Calcium, 40.9 mg, Iron, 1.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 6.4 mg, Potassium, 98.8 mg, Zinc, 0.1 mg] | tittori-dal-4788r |
| rcp38993 | Toast with Spinach and Tomato Spread | BreakFast | NA | [multigrain bread, melted butter, blanched and chopped spinach, olive oil, chopped garlic (lehsun), bean sprouts, dry red chilli flakes (paprika), salt, blanched and finely chopped tomatoes, olive oil, chopped garlic (lehsun), dried oregano, chopped basil, sugar, salt] | 10 mins | 10 mins | [Quick breakfast, Breakfast Sandwiches, Saute, Indian Tawa, Non-stick Pan, Quick Breakfast Indian, Indian Breakfast Recipes for Kids] | 8Makes 8 toasts | Indian | Pep up multigrain bread with a tangy tomato spread and a healthy topping of spinach and sprouts. Kids will definitely love this colourful vitamin-rich treat, while adults will relish the low cholesterol start to the day! | [Heat the oil in a broad non-stick pan , add the garlic and sauté on a medium flame for a few seconds., Add the bean sprouts and sauté on a medium flame for 1 minute., Add the spinach, chilli flakes, salt and pepper and sauté on a medium flame for another 1 to 2 minutes. Keep aside., Heat the oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add the oregano and tomatoes and sauté on a medium flame for 2 to 3 minutes., Add the basil, sugar and salt and sauté on a medium flame for 1 minute. Keep aside., Just before serving, apply ? tsp butter on both sides of each bread slice and toast them lightly on a hot tava griddle), till both sides are golden brown in colour., Cut each toast into two diagonally and serve immediately with spinach and tomato spread.] | [Not Given] | toast-with-spinach-and-tomato-spread-38993r |
| rcp41036 | Toasted Bread Croutons, Oil-free Croutons | NA | NA | [bread slices] | 2 mins | 0 mins | [French Side Dishes (Entreé), Soup Accompaniments, Baked, Western Party, Oven] | 2Makes 1.5 cups | French | toasted bread croutons recipe | how to make croutons | bread croutons for tomato soup | oil-free croutons | with 5 amazing images. toasted bread croutons recipe | how to make croutons | bread croutons for tomato soup | oil-free croutons are a crunchy accompaniment to soups. Learn how to make croutons. To make toasted bread croutons, cut the bread slices into very small cubes. Place them on a baking tray and bake in a pre-heated oven at 200ºc (400ºf) for 12 minutes, while stirring it thrice in between using a flat spatula or till they turn crispy and light brown in colour from all the sides. Store in an air-tight container and use as required. Croutons always make a serving of soup seem extra special! Not only that, it is also in vogue to serve croutons with a variety of dips as starters at parties. These croutons are also great additions to salads. So, we step in, right in time, to show you how to make the perfect batch of bread croutons for tomato soup. Toasted in the oven, these croutons have an amazing crunch without the use of oil. Enjoy oil-free croutons with a soup of your choice. If you are going to serve them later then cool completely before storing, else they might turn soggy. Tips for toasted bread croutons. 1. Arrange the bread pieces on the tray a little spaced out so that they do not cling to each other and bake well. 2. Also ensure that you stir in between, or else they will get burnt on one side. 3. Prefer to keep the baking tray in the middle rack of the oven, so the croutons are evenly browned. Enjoy toasted bread croutons recipe | how to make croutons | bread croutons for tomato soup | oil-free croutons | with step by step photos. | [To make toasted bread croutons, cut the bread slices into very small cubes., Place them on a baking tray and bake in a pre-heated oven at 200ºc (400ºf) for 12 minutes, while stirring it thrice in between using a flat spatula or till they turn crispy and light brown in colour from all the sides., Store the toasted bread croutons in an air-tight container and use as required.] | [Energy, 196 cal, Protein, 6.2 g, Carbohydrates, 41.5 g, Fiber, 0 g, Fat, 0.6 g, Cholesterol, 0 mg, Sodium, 0 mg] | toasted-bread-croutons-oil-free-croutons-41036r |
| rcp41312 | Toasted Hummus Sandwich with Vegetables | Dinner | Veg | [boiled kabuli chana (white chick peas), olive oil, garlic (lehsun) cloves, curd (dahi), salt, toasted bread slices, olive oil, chopped garlic (lehsun), chopped onions, chopped coloured capsicum, chopped broccoli, chopped basil, dried oregano, dry red chilli flakes (paprika), grated processed cheese, salt, butter] | 20 mins | 3 mins | [Lebanese Vegetarian, Indian Snacks for Entertaining, Evening Tea Snacks, Toast Sandwich, One Dish Vegetarian Meals, One Meal Dinner, Raksha - Bandhan] | 6Makes 6 sandwiches | Indian | toasted hummus sandwich recipe | veg hummus sandwich Indian style | veggie and hummus sandwich | mediterranean hummus sandwich | with 20 amazing images. toasted hummus sandwich recipe | veg hummus sandwich Indian style | veggie and hummus sandwich | mediterranean hummus sandwich is a unique sandwich perfect for parties! Learn how to make veggie and hummus sandwich. To make toasted hummus sandwich, first make the hummus by blending cooked kabuli chana, olive oil, garlic, curd and salt. Then heat the olive oil in a deep non-stick pan, add the garlic and onions and sauté on a medium flame for 1 minute. Add the capsicum and sauté on a medium flame for 1 minute. Add the broccoli, basil, oregano, chilli flakes, cheese and salt and sauté on a medium flame for 1 minute. Switch off the flame, cool the mixture slightly, add the prepared hummus and mix well. Divide the mixture into 6 equal portions and keep aside. Place 2 toasted bread slices on a clean, dry surface, spread 1/2 tsp of butter on each slice. Spread a portion of the mixture evenly on a buttered bread slice and cover it using another buttered bread side facing downwards and press it lightly. Repeat step 6 to make 5 more sandwiches. Cut each toasted hummus sandwich with vegetables diagonally into 2 equal pieces. Serve immediately. A famous dip from the Middle East, Hummus features an amazing combo of chickpeas, garlic and curds. It has a nice texture, a bit of tang and a pungent taste, which are enhanced further in the form of veg hummus sandwich Indian style, by adding crunchy veggies, cheese, and a dash of herbs and spices. This multi-textured and super-tasty mix of hummus and veggies makes a great spread for bread toast. The use of oregano and paprika further enhances its flavours. The crispness of the toast complements the rich texture of this spread, making veggie and hummus sandwich a real treat to the palate. Mediterranean hummus sandwich is indeed a very unusual treat, which you will enjoy to the core! You can also have a go at other hummus based recipes like Parsley Hummus and Spinach Hummus with Cucumber Sticks. Tips for toasted hummus sandwich. 1. You can make the hummus in advance and refrigerate it. 2. The hummus has to be thick so it spreads well on the toasted bread, so do not add water while blending it. 3. If you can’t find broccoli, you can replace it with finely chopped carrot. Enjoy toasted hummus sandwich recipe | veg hummus sandwich Indian style | veggie and hummus sandwich | mediterranean hummus sandwich | with step by step photos. | [To make toasted hummus sandwich with vegetables, heat the olive oil in a deep non-stick pan, add the garlic and onions and sauté on a medium flame for 1 minute., Add the capsicum and sauté on a medium flame for 1 minute., Add the broccoli, basil, oregano, chilli flakes, cheese and salt and sauté on a medium flame for 1 minute., Switch off the flame, cool the mixture slightly, add the prepared hummus and mix well., Divide the mixture into 6 equal portions and keep aside., Place 2 toasted bread slices on a clean, dry surface, spread 1/2 tsp of butter on each slice. Spread a portion of the mixture evenly on a buttered bread slice and cover it using another buttered bread side facing downwards and press it lightly., Repeat step 6 to make 5 more sandwiches., Cut each toasted hummus sandwich with vegetables diagonally into 2 equal pieces., Serve the toasted hummus sandwich with vegetables immediately.] | [Not Given] | toasted-hummus-sandwich-with-vegetables-41312r |
| rcp33130 | Toasted Methi Roti ( Know Your Flours ) | NA | NA | [whole wheat flour (gehun ka atta), besan (Bengal gram flour), chopped fenugreek (methi), cumin seeds (jeera), turmeric powder (haldi), chilli powder, coriander (dhania) powder, chopped green chillies, chopped onions, oil, salt, oil, butter] | 10 mins | 15 mins | [Tava, Quick Rotis / Parathas] | 6Makes 6 rotis | NA | Toasted methi roti, a wholesome combination of wheat flour, gram flour and fenugreek leaves, these rotis are pre-cooked on a tava and then finished in a toaster till they are crisp and brown. Serve along with spicy mango pickle or with sweet and sour mango pickle. | [Combine all the ingredients together in a bowl and add knead into a stiff dough using enough water., Knead well and keep covered under a moist muslin cloth for 10 minutes., Divide the dough into 6 equal portions and roll out each portion into a 100 mm. (4") diameter circle., Cook each roti lightly on a hot tava (griddle) on both sides., When you want to serve the rotis, put each roti in a toaster and toast till the roti is golden brown and crisp from both the sides (approx. 2 minutes). Serve immediately topped with butter., You can alternately toast the roti for a longer duration on a tava if toaster is not available.] | [Energy, 62 cal, Protein, 1.3 g, Carbohydrates, 6.9 g, Fiber, 0.4 g, Fat, 3.2 g, Cholesterol, 0 mg, Vitamin A, 146.4 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.4 mg, Vitamin C, 1.7 mg, Folic Acid, 3.7 mcg, Calcium, 15.5 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 24.5 mg, Potassium, 36 mg, Zinc, 0.2 mg] | toasted-methi-roti--know-your-flours--33130r |
| rcp3453 | Toasted Methi Rotis | NA | NA | [whole wheat flour (gehun ka atta), besan (Bengal gram flour), fenugreek (methi) leaves, chopped, cumin seeds (jeera), turmeric powder (haldi), chilli powder, coriander (dhania) powder, green chillies, finely chopped, chopped onions, oil, salt, butter] | 10 mins. | 10 mins. | [Punjabi roti recipes | Punjabi parathas, Indian Rotis, Indian Tawa, Tava] | 5Makes 5 rotis. | Punjabi | These crisp toasted rotis combine the goodness of whole wheat flour, gram flour and fenugreek leaves. They have a high nutritional value and besides being absolutely delicious, they are virtually fat free, being cooked without using any oil. Pre-cook these rotis on a tava (griddle) and then finish them in a toaster till they are crisp and brown. They are ideal to serve at a party as they can be quickly toasted for a large group of people. Serve them along with spicy mango pickle or with sweet and sour mango pickle. | [Combine all the ingredients and add enough water to make a stiff dough. Knead well., Divide the dough into 5 equal portions., Roll out each portion into a 100 mm. (4") diameter circle., Cook each roti lightly on a hot tava (griddle) on both sides., When you want to serve the rotis, put each roti in a toaster until the roti is golden brown and crisp (approx. 2 minutes)., Apply butter on the hot rotis., Serve immediately.] | [Energy, 166 cal, Protein, 4.7 g, Carbohydrates, 23.5 g, Fiber, 4.6 g, Fat, 6.3 g, Cholesterol, 7.5 mg, Sodium, 38.9 mg] | toasted-methi-rotis-3453r |
| rcp7559 | Toasted Methi Rotis ( Jain Recipe) | NA | NA | [whole wheat flour (gehun ka atta), rice flour (chawal ka atta), chopped fenugreek (methi), cumin seeds (jeera), turmeric powder (haldi), chilli powder, coriander (dhania) powder, chopped green chillies, oil, salt, whole wheat flour (gehun ka atta), oil, ghee] | 10 mins | 10 mins | [Jain Rotis, Jain Parathas, Indian Tawa, Tava] | 4Makes 4 servings | Jain | With a toaster at hand, why toil in the kitchen making rotis till the last minute? you can now toast and serve hot and crispy rotis on the dining table itself, and oil-free too! | [Combine all the ingredients and add enough water to make a stiff dough. Knead well., Divide the dough into 4 equal portions., Roll out each portion into a 100 mm. (5") diameter circle using whole wheat flour for dusting., Cook each roti lightly on a hot tava (griddle) on both sides using a little oil while cooking., When you want to serve the rotis, put each roti in a toaster until it is golden brown and crisp (approx. 2 minutes)., Apply ghee on the hot rotis., Serve immediately.] | [Energy, 190 cal, Protein, 2.9 g, Carbohydrates, 23.4 g, Fiber, 1.3 g, Fat, 9.3 g, Cholesterol, 0 mg, Vitamin A, 246.5 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 1.1 mg, Vitamin C, 3.6 mg, Folic Acid, 5.5 mcg, Calcium, 35.8 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 8 mg, Potassium, 57.6 mg, Zinc, 0.5 mg] | toasted-methi-rotis--jain-recipe-7559r |
| rcp4680 | Toasted Roti | NA | NA | [leftover chapatis, oil, mint leaves (phudina), finely chopped, green chillies, finely chopped, salt, amchur (dry mango powder), bread crumbs, spinach (palak), onions, chopped, green chillies, chopped, crumbled low fat paneer (cottage cheese), oil, salt, grated cauliflower, cumin seeds (jeera), chopped onions, green chillies, chopped, chopped fenugreek (methi) leaves, chopped ginger (adrak), oil, salt, herb cheese] | 30 mins. | 15 mins. | [Quick Recipe, All-in-one Parathas, Indian Tawa, Tava, Quick Rotis / Parathas, Pregnancy, Pregnancy Rotis, Parathas] | 8Makes 8 rotis. | Indian | An imaginative way to turn plain left-over chapatis into a colourful and flavourful delicacy for a satiating breakfast. | [Mix all the ingredients well., Heat the oil and fry the onions for ½ minute. Add the green chillies and fry again for a few seconds., Add the spinach and cook for 2 minutes., Drain the water if any., Add the paneer and salt. Mix well., Heat the oil and fry the cumin seeds until they crackle., Add the onion, green chillies and ginger and fry again for ½ minute., Add the cauliflower and salt, sprinkle a little water and cook until three quarter's cooked., Add the fenugreek leaves and mix well., Place a chapati on a flat surface. Put a portion of the stuffing on it and fold into a semi-circle., Grease the outer surface with oil and put in a bread toaster., Toast till chapati is crisp and brown spots appear on each side., Cut into strips and serve immediately.] | [Energy, 146 cal, Protein, 3.8 g, Carbohydrates, 19.7 g, Fiber, 2.7 g, Fat, 5.9 g, Cholesterol, 0 mg, Sodium, 216.8 mg] | toasted-roti-4680r |
| rcp30841 | Toasted Stuffed Chapatis | NA | NA | [oil, chopped spring onions, boiled sprouted moong (whole green gram), boiled potato, grated paneer (cottage cheese), chopped coriander (dhania), chilli powder, salt, chapatis, grated mozzrella cheese, oil, oil] | | | [Healthy Foods for Kids, Kids Tiffin Box, Kids After School, Kids High Energy Indian Foods] | 4Makes 4 servings | Indian | Give the everyday chapatti a kid-friendly makeover! Prepare these chapattis in advance and toast them just before serving to put together a snack that kids will love. Cut each chapatti into small pieces, so it fits easily into the eager little mouths! | [Heat the oil in a non-stick pan, add the onions and sauté for 2 minutes., Add the moong, potatoes, paneer, coriander, chilli powder and salt. Mix well and cook for another 5 minutes., Divide the stuffing into 2 equal portions and keep aside., Place a chapati on a flat dry surface, spread one portion of the stuffing evenly on the chapati and sprinkle 1 tbsp of cheese over it., Cover with another chapati and press it lightly., Heat a non-stick pan and grease it lightly with oil. Cook the stuffed chapatis using 1 tsp of oil till brown spots appear on both the sides., Repeat with the remaining chapatis and stuffing to make 1 more stuffed chapati., Cut each stuffed chapati into half and serve hot.] | [Not Given] | toasted-stuffed-chapatis-30841r |
| rcp22710 | Toasted Triangles | Snacks | NA | [bread, garlic (lehsun) cloves, olive oil, salt] | 5 mins | 0 mins | [Indian Snacks for Entertaining, Father's Day, Cocktail Party, Finger Foods for Babies, Toddlers and Kids] | 16Makes 16 servings | Indian | Next time you think bread is boring, try making these crispy toasted triangles, with the magical touch of olive oil and garlic. | [Cut each bread slice into 4 small triangles., Apply olive oil evenly on the triangles and bake in a pre-heated oven at 150ºc (300ºf) for 2 minutes., Remove and rub the crushed garlic on the triangles and sprinkle salt. Bake again at 150ºc (300ºf) for 5 minutes or till the bread is toasted well.] | [Energy, 21 cal, Protein, 0.4 g, Carbohydrates, 2.6 g, Fiber, 0 g, Fat, 1 g, Cholesterol, 0 mg, Vitamin A, 8.4 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 0 mg, Folic Acid, 0 mcg, Calcium, 0.6 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0 mg, Potassium, 0 mg, Zinc, 0 mg] | toasted-triangles-22710r |
| rcp35016 | Toasts with Pineapple Dip ( Healthy Starter Recipe ) | Snacks | Veg | [chopped pineapple, chopped mint leaves (phudina), sliced onions, crushed garlic (lehsun), orange juice, lemon juice, olive oil, chilli powder, sugar, salt, whole wheat bread, mint sprig] | 20 mins | 0 mins | [Indian Toast recipes, No Cooking Veg Indian, Mixer, Quick Snacks / Quick Starters, Quick Indian Dips, Gravies & Sauces, Healthy Fruit Snacks] | 4Makes 4 toasts | Indian | Tangy toasts that will make you do a tango! pineapple and mint leaves are tinged with orange juice and spiced up with garlic and chilli powders, in this super-healthy treat. | [Combine all the ingredients and blend in a mixer till smooth., Transfer the mixture to a bowl and divide it into 4 equal portions. Refrigerate till use., Just before serving, toast the whole wheat bread slice in a pop-up toaster., Cut each toast into 3 equal pieces vertically., Garnish the pineapple dip with the mint sprig and serve immediately with toasted whole wheat bread slices.] | [Energy, 75 cal, Protein, 2.1 g, Carbohydrates, 14.6 g, Fiber, 1.2 g, Fat, 0.9 g, Cholesterol, 0 mg, Sodium, 8.2 mg] | toasts-with-pineapple-dip--healthy-starter-recipe--35016r |
| rcp33234 | Tofu and Vegetable Satay ( 100 Calorie Snack ) | Snacks | NA | [green chillies, garlic (lehsun), chopped onions, ginger (adrak), chopped coriander (dhania), lemon, lemon juice, coriander (dhania) powder, cumin powder, lemongrass (hare chai ki patti), salt, peppercorns (kalimirch), tofu, onions, babycorn, capsicum, mushroom , blanched, oil] | 20 mins | 25 mins | [Mixer, Tava, Calcium Rich Starters & Snacks, Healthy Heart Starters Snacks, Healthy Snacks Entertaining Ideas] | 8Makes 8 satays | NA | Protein laden tofu is known to speed up weight loss by increasing non-fat body mass. When marinated with veggies in thai green curry paste, it gets a distinctly thai flavour. | [Combine all the ingredients and blend in a mixer to a smooth paste using a little water. Keep aside., Combine the tofu cubes, onion cubes, babycorn, capsicum cubes, mushrooms and half the marinade in a bowl and toss gently. Keep aside to marinate for 10 minutes., On a satay stick, arrange 1 piece each of tofu cube, onion cube, babycorn, capsicum cube and mushroom., Repeat with the remaining ingredients to make 7 more satays., Heat a non-stick tava (griddle) and cook the satays on a medium flame using ¼ tsp of oil till the vegetables are light brown in colour from all the sides. Serve hot.] | [Not Given] | tofu-and-vegetable-satay--100-calorie-snack--33234r |
| rcp33458 | Tofu Chila ( Eat Well Stay Well Recipes ) | BreakFast | NA | [rice flour (chawal ka atta), moong (whole green gram) sprouts, besan (Bengal gram flour), chopped green chillies, sugar, turmeric powder (haldi), asafoetida (hing), water, salt, oil, grated onions, chopped tomatoes, chopped tofu, chopped coriander (dhania), chopped green chillies, salt, oil, oil] | 20 mins | 15 mins | [Breakfast Chillas, Indian Pancakes, Saute, Non-stick Pan, Calcium Breakfast] | 6Makes 6 chilas | Indian | Tofu chila, apart from energy, the brain requires a constant supply of oxygen and other nutrients to function well. Iron and protein are required for the formation of hemoglobin that carries oxygen to brain. Calcium is required for the transmission of impulses or messages to and fro. Hence, a recipe like this provides all of it. As it contains tofu and sprouts. | [Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 to 3 minutes, while stirring continuously., Add the tomatoes, tofu, coriander, green chilies and salt, toss gently and sauté on a medium flame for another 2 minutes, while stirring continuously., Cool and divide the stuffing into 6 equal portions. Keep aside., Divide the batter into 6 equal portions and keep aside., Heat a non-stick tava (griddle), grease it lightly using ¼ tsp of oil and spread a ladleful of the batter in a circular motion., Spread it evenly to make a 125 mm. (5”) diameter circle., Cook using ¼ tsp oil till brown spots appear on both the sides., Place one portion of the stuffing mixture in the centre of the chila and fold it to make a semi-circle., Repeat with the remaining ingredients to make 5 more stuffed chilas. Serve hot.] | [Energy, 118 cal, Protein, 4.2 g, Carbohydrates, 17.6 g, Fiber, 3 g, Fat, 3.3 g, Cholesterol, 0 mg, Sodium, 7 mg] | tofu-chila--eat-well-stay-well-recipes--33458r |
| rcp22332 | Tofu, Broccoli and Red Cabbage Stir Fry | NA | NA | [capsicum, bean sprouts, blanched broccoli florets, red cabbage, tofu, red chillies, chopped garlic (lehsun), cornflour water, oil, salt, boiled rice noodles] | 15 mins | 5 mins | [Indian Stir Fry, Stir-fry, Lower Blood Pressure International] | 4Makes 4 servings | Indian | Cause a stir with this fiery concoction of low-sodium vegetables! no processed foods have been used, making it safe for people with high b. P. | [Pound the garlic and chilli together in a mortar-pestle. Keep aside., Heat the oil in a pan, add the pounded mixture and sauté for a minute., Add the bean sprouts, broccoli and cabbage and stir-fry on high flame till they are crisp., Stir in the cornflour mixture and cook till it thickens., Add the tofu and salt and mix well, Serve hot on a bed of rice noodles.] | [Energy, 52 cal, Protein, 1.6 g, Carbohydrates, 5.4 g, Fiber, 1.5 g, Fat, 2.9 g, Cholesterol, 0 mg, Sodium, 197.6 mg] | tofu-broccoli-and-red-cabbage-stir-fry-22332r |
| rcp304 | Tom Yum Soup Recipe, Thai Soup | NA | Veg | [chopped galangal (thai ginger), bird’s eye chilli, lemongrass (hare chai ki patti), chopped kaffir lime leaves, sliced mushrooms (khumbh), carrot cubes, tomato cubes, broccoli florets, onion cubes, worcestershire sauce, salt, chopped coriander (dhania), lemon juice] | 15 mins | 22 mins | [Chinese Soups, Thai Vegetarian Soups, Indian Clear Soups, Thanksgiving, Island Party, Non-stick Pan, Deep Pan] | 4Makes 4 servings (6 serving ) | Indian | Just a sip of this soup, and you will instantly by engulfed by the intoxicating hot and sour flavour! A zesty mix of chilli, lemon grass, Kafir leaves, ginger, lemon, and more flavours, the Tom Yum Soup has a very unique and vibrant flavour that has made it famous all over the world. Although the original Thai soup is non vegetarian, this is a very authentic vegetarian version made with veggies like tomatoes, onions and broccoli along with mushrooms. Try to get good quality Thai flavouring substances from a specialty food store in order to get the best, most original flavour. You can also try other popular Thai recipes like Thai Red Curry , Thai Green Stir-fry Rice and Thai Sweet Corn Cutlets . | [Combine the galangal, birds eye chilli, lemon grass, kaffir leaves and 6 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 12 minutes, while stirring occasionally., Add the mushrooms, carrot, tomatoes, broccoli and onions, mix well and cook on a medium flame for 8 minutes, while stirring occasionally., Add the worcestershire sauce and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Switch off the flame, add the coriander and lemon juice and mix well., Serve hot.] | [Energy, 21 cal, Protein, 0.8 g, Carbohydrates, 4.4 g, Fiber, 0.8 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 18.1 mg] | tom-yum-soup-recipe-thai-soup-304r |
| rcp22658 | Tom Yum Soup with Mushrooms and Baby Corn | NA | Veg | [mushrooms (khumbh), baby corn, vegetarian seasoning cube, chopped garlic (lehsun), chopped ginger (adrak), chopped lemon grass (hare chai ki patti), coriander (dhania) stalks, oil, chopped spring onions, carrot juliennes, salt, lemon juice] | 20 mins | 28 mins | [Thai Vegetarian Soups, Indian Clear Soups, Stir-fry, Non Stick Kadai Veg] | 4Makes 4 servings | Indian | One of Thailand’s most famous soups, the Tom Yum Soup is famous for its unique spicy, sweet and sour flavour. An assortment of veggies adds more volume and crunch to the soup, which derives its fantastic flavour from a combination of ingredients like spring onions, ginger, pepper and herbs. Although it is a wonderful addition to the menu on any day, the Tom Yum Soup with Mushrooms and Baby Corn is sure to be all the more enjoyable on a cold and rainy day because of the abundance of ingredients like lemongrass, ginger and pepper, which soothe and rejuvenate your body. Serve along with Thai Starters and Noodles . | [Combine seasoning cube, garlic, ginger, lemon grass, coriander and 5 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 15 minutes, while stirring occasionally., Drain it using a strainer and discard the vegetables. Keep the vegetable stock aside., Heat the oil in a deep non-stick pan, add the spring onions, mushroom, baby corn, carrot and salt and sauté on a medium flame for 2 minutes., Add the vegetable stock and lemon juice, mix well and cook on a medium flame for 10 minutes, while stirring occasionally., Add the pepper, mix well and cook on medium flame for 1 minute, while stirring occasionally., Serve hot.] | [Energy, 43 cal, Protein, 0.3 g, Carbohydrates, 2 g, Fiber, 0.7 g, Fat, 3.8 g, Cholesterol, 0 mg, Vitamin A, 239.7 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.4 mg, Vitamin C, 2.7 mg, Folic Acid, 4 mcg, Calcium, 12.4 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 4.2 mg, Potassium, 57.7 mg, Zinc, 0.1 mg] | tom-yum-soup-with-mushrooms-and-baby-corn-22658r |
| rcp3528 | Tom Yum Soup, Healthy Veg Tom Yum Soup Recipe | NA | Veg | [clear vegetable stock, green chilli, mushrooms (khumbh) , sliced, cauliflower florets , parboiled, chopped lemon grass (hare chai ki patti), lemon, salt, chillies in vinegar] | 15 mins | 10 mins | [Thai Vegetarian Soups, Chunky Indian Soups, Low Cal Soups, Deep Pan, Quick Vegetarian Soups] | 6Makes 6 servings | Indian | A flavourful soup that is truly refreshing as the chillies, lemon grass and other ingredients unite to create a harmonious bouquet of flavours. Enjoy the freshness of succulent mushrooms and cauliflower that are simmered in this delightful stock which is irresistible. Diabetic friendly Spicy Stir Fried Baby Corn and Veg Fried Kodri makes a fitting accompaniment to Tom Yum Soup. | [Put the stock to boil., Add the green chilli, mushrooms, cauliflower, lemon grass and salt and boil for 2 to 3 minutes., Add the lemon juice., Serve hot, with chillies in vinegar.] | [Energy, 17 cal, Protein, 0.8 g, Carbohydrates, 3.4 g, Fiber, 1.3 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 12.3 mg] | tom-yum-soup-healthy-veg-tom-yum-soup-recipe-3528r |
| rcp1570 | Tom Yum Soup, Zero Oil Tom Yum Soup | NA | NA | [vegetable stock, sliced mushrooms (khumbh), carrot juliennes, chopped spring onions, low-fat paneer (cottage cheese) cubes, blanched cauliflower florets, salt, lemon juice] | 20 mins | 6 mins | [Chinese Soups, Chunky Indian Soups, Low Cal Soups, Jhat-Pat Soup, Zero Oil Soups] | 4Makes 4 servings | Indian | Tom Yum Soup is an all-time favourite Oriental recipe, which features an assortment of veggies and low-fat paneer in a clear vegetable stock. Apart from the amalgam of flavours and textures that the veggies contribute to this soup, a dash of lemon juice helps to boost the taste and aroma fabulously. A bowlful of hot, healthy and oil-free Tom Yum Soup is a great way to start your meal. Momos , Garlicky Cabbage and Spinach Salad , Spicy Stir Fried Baby Corn and Chinese Fried Rice are good to eat with soup to make a complete meal. | [Combine all the ingredients, except the lemon juice, in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally., Switch off the flame, add the lemon juice and mix well., Serve hot.] | [Energy, 32 cal, Protein, 1.6 g, Carbohydrates, 6.1 g, Fiber, 2.3 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 30.1 mg] | tom-yum-soup-zero-oil-tom-yum-soup-1570r |
| rcp38024 | Tomato , Basil and Feta Cheese Sandwich | NA | NA | [crumbled feta cheese, chopped basil, olive oil, salt, brown bread, butter, sliced tomatoes] | 10 mins | 0 mins | [Italian Breads, Sandwich Recipes, Cheese Sandwich, Indian Birthday Party, High Tea Party] | 4Makes 4 sandwiches | Indian | Pack this exotic Tomato, Basil and Feta Cheese Sandwich for lunch or enjoy as a filling snack anytime. This sandwich appears very exotic because of the interesting combination of ingredients in the stuffing. Feta cheese, popularly used in Mediterranean cuisine, has a slightly salty taste that goes well with the tomatoes and basil. | [Combine the feta cheese, basil, olive oil, salt and pepper in a bowl and mix well., Divide the stuffing into 2 equal portions and keep aside., Place 2 bread slices on a clean, dry surface and butter the bread slices lightly., Place 4 tomato slices on 1 bread slices, sprinkle salt and pepper., Place 1 portion of the prepared stuffing on it and spread it evenly., Cover with another buttered side facing downwards and cut into triangles., Repeat steps 1 to 4 to make 3 more sandwiches., Serve immediately.] | [Not Given] | tomato--basil-and-feta-cheese-sandwich-38024r |
| rcp2439 | Tomato and Baked Beans Soup | NA | Veg | [baked beans, chopped tomatoes, oil, chopped onions, chopped capsicum, chopped spring onions whites, chopped tomatoes, white sauce, sugar, red chilli sauce, salt, grated processed cheese] | 20 mins | 18 mins | [Mexican Soups, Chunky Indian Soups, One Dish Vegetarian Meals, Mexican Delights, Mother's Day, Father's Day, Pan] | 8Makes 8 servings | Indian | tomato and baked beans soup recipe | Indian baked bean and tomato soup | baked bean soup | baked bean soup. tomato and baked beans soup is a fragrant soup which will awaken your senses. Learn how to make baked bean and tomato soup. Baked bean and tomato soup is a spicy soup perfect for an Indian winter’s day, yet not too spicy that it makes your eyes water! To make tomato and baked beans soup, combine the tomatoes, 4 cups of water and cook on a medium flame for 8 to 10 minutes. Cool and strain it. Heat the oil in a deep pan, add the onions and sauté on a medium flame for 1 minute. Add the capsicum and spring onion whites and greens and sauté on a medium flame for 1 minute. Add the prepared tomato mixture and boil for 2 to 3 minutes, while stirring occasionally. Add the tomatoes, baked beans, white sauce, sugar, chilli sauce and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve hot garnished with cheese. The baked bean soup represents a delicate balance of tang and spice mellowed down with white sauce so every mouthful can be relished thoroughly. Serve it with toasted herbed breadsticks. The thick texture of this soup is due to the addition of white sauce. Learn how to make the perfect white sauce at home. Tips for tomato and baked beans soup. 1. Use only readymade canned baked beans for this recipe to relish its true flavours. 2. To make it kid-friendly, avoid adding the chilli sauce and top with a little sprinkle of cheese. You can also try other Mexican Soups like Mexican Nacho Soup, Sopa De Milho Verde and Tortilla Soup. Enjoy tomato and baked beans soup recipe | Indian baked bean and tomato soup | baked bean soup | baked bean soup | with recipe and video below. | [To make tomato and baked beans soup, combine the tomatoes, 4 cups of water and cook on a medium flame for 8 to 10 minutes., Allow the mixture to cool completely., Blend the mixture in a mixer till smooth and then strain it. Keep aside., Heat the oil in a deep pan, add the onions and sauté on a medium flame for 1 minute., Add the capsicum and spring onion whites and greens and sauté on a medium flame for 1 minute., Add the prepared tomato mixture and boil for 2 to 3 minutes, while stirring occasionally., Add the tomatoes, baked beans, white sauce, sugar, chilli sauce and salt , mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve the tomato and baked beans soup hot garnished with cheese.] | [Energy, 104 cal, Protein, 3.5 g, Carbohydrates, 15.8 g, Fiber, 5.2 g, Fat, 3.3 g, Cholesterol, 2.6 mg, Sodium, 154.5 mg] | tomato-and-baked-beans-soup-2439r |
| rcp3256 | Tomato and Basil Bruschetta Indian Style | Snacks | Veg | [baguette, olive oil, olive oil, grated garlic (lehsun), chopped tomatoes, olive oil, chopped garlic (lehsun), dried oregano, chopped basil, salt] | 10 mins | 0 mins | [Italian Vegetarian, Italian Breads, Indian Snacks for Entertaining, Baked Snacks, Christmas, Kitty Party Snacks] | 10Makes 10 bruschettas | Indian | tomato basil bruschetta recipe | Indian style tomato basil bruschetta | bruschetta with tomato and basil | with step by step photos. Italian bruschetta is a classic starter enjoyed by many. Learn how to make bruschetta with tomato and basil. Ingredients to make Indian style tomato basil bruschetta are easily available in India and this is an easy recipe to follow. Crostini, a classic combination of bread, olive oil and garlic which has been enjoyed for hundreds of years, is also called "bruschetta" around rome. Although unique to Italy, similar tomato basil bruschetta are eaten in Greece, France and in particular Spain. To make tomato and basil bruschetta, cut the baguette into 10 thick slices and keep aside. Make an olive oil and garlic mixture and keep aside. Make a topping with finely chopped tomatoes, olive oil, garlic, oregano, basil, salt and pepper. Divide the topping into 10 equal portions and keep aside. Grease the baking tray with olive oil, place the bread slices on it and brush some olive oil-garlic mixture on each french bread slice and bake in a pre-heated oven at 180°c (360°f) for 4 to 5 minutes or till the bread slices are crisp. Spoon out 1 portion of the topping mixture on each toasted slice and serve immediately. Good bruschetta relies on the quality of the olive oil and the amount of garlic used. The former can never be too good while the latter should not be restrained. Cubes of firm ripe red tomatoes marinated in olive oil, combined with fresh aromatic basil leaves topped on crispy bruschetta, is a classic Italian bruschetta starter that can liven up any dinner party! Tips for tomato and basil bruschetta. 1. Cut the baguette into thick slices only. Thin slices will break easily. 2. Use olive oil and not any other cooking oil to enjoy the authentic flavours of bruschetta. 3. Serving them immediately is a must, else they may turn soggy. Enjoy tomato basil bruschetta recipe | Indian style tomato basil bruschetta | bruschetta with tomato and basil | Italian bruschetta | with step by step photos and video below. | [Divide the topping into 10 equal portions and keep aside., Grease the baking tray with olive oil, place the bread slices on it and brush some olive oil-garlic mixture on each french bread slice and bake in a pre-heated oven at 180°c (360°f) for 4 to 5 minutes or till the bread slices are crisp., Spoon out 1 portion of the topping mixture on each toasted slice and serve immediately.] | [Not Given] | tomato-and-basil-bruschetta-indian-style-3256r |
| rcp1823 | Tomato and Cheese Pizza | Dinner | NA | [sliced tomatoes, grated mozzarella cheese processed cheese, pizza base, butter, chopped garlic (lehsun), dried oregano, dry red chilli flakes (paprika), sliced black olives, salt, chopped basil] | 10 mins | 0 mins | [Italian Pizzas, Dinner, Comfort Foods, different types of pizza, Baked, Children's Day, Italian Party] | 2Makes 2 pizzas. | Italian | A quick and easy Pizza that you can put into the Oven minutes after you get back from office! Made of all-fresh ingredients, without requiring any pre-packaged pizza sauce, this Tomato Cheese Pizza has a nice tangy-spicy-herby taste and juicy-cheesy mouth-feel, which you are sure to enjoy. Basically, most of the ingredients that usually go into the pizza sauce are all layered on the pizza itself along with toppings like tomatoes and olives, all of which gives out an intense aroma and rich taste on baking. Enjoy this fresh and hot out of the oven. | [Place a pizza base on a clean, dry surface and brush some butter over it., Sprinkle 1½ tsp of garlic evenly over it., Sprinkle ¾ cup of cheese evenly over it., Arrange 10 tomato slices evenly over the cheese., Sprinkle 1 tsp oregano and 1 tsp chilli flakes over the tomato slices., Sprinkle more ¼ cup of cheese evenly over it., Sprinkle 1 tbsp olives, salt and 1 tbsp basil, 1 tsp oregano and 1 tsp chilli flakes evenly over it., Repeat steps 1 to 7 to make 1 more pizza., Place the pizzas over a greased baking tray and bake in a preheated oven at 200°c (400°f) for 12 to 15 minutes or till the cheese melts and the pizza turns crisp., Cut into equal wedges and serve immediately.] | [Not Given] | tomato-and-cheese-pizza-1823r |
| rcp35905 | Tomato and Coconut Milk Soup | NA | NA | [chopped tomatoes, chopped carrot, coconut milk (nariyal ka doodh), olive oil, chopped garlic (lehsun), chopped ginger (adrak), chopped celery (ajmoda), chopped onions, salt, freshly ground black pepper (kalimirch)] | 15 mins | 25 mins | [Soups, Thick / Creamy Indian Soups, Indian Party, Western Party, Vitamin A Rich, Beta Carotene, Retinol, Phosphorus Rich Foods, Pregnancy Folic Acid Rich] | 4Makes 4 servings | Indian | tomato and coconut milk soup recipe | tomato soup with coconut milk | healthy Indian tomato carrot and coconut soup | with 21 amazing images. tomato and coconut milk soup is a delicious and creamy Indian soup that is made with tomatoes, coconut milk, carrots and other spices. Learn how to make tomato soup with coconut milk. The tomato soup with coconut milk has a rich and slightly sweet flavor. The tomatoes add a tangy and acidic flavor, while the coconut milk adds a richness and creaminess. The other spices, such as ginger, and garlic, add warmth and complexity to the soup. To make tomato and coconut milk soup, heat the olive oil in a pressure cooker. Add garlic, ginger, celery and onions. Sauté for 2 minutes on medium flame. Add tomatoes and carrots. Sauté for 2 minutes on medium flame. Add 2 cups of water. Pressure cook for 3 whistles. Cool before opening the lid. Use a hand blender to blend to a smooth mixture. Add 1 cup water to the cooker again. Add salt, pepper and coconut milk. Cook for 1 minute on medium heat. Garnish with parsley, Serve tomato soup with coconut milk hot with some crusty bread. tomato and coconut milk soup, with its low calorie count of only 95, is an ideal choice for those looking to lose weight. Pro tips for tomato soup with coconut milk. 1. Consider using olive oil instead of processed seed oils for a healthier diet. Olive oil is a strong antioxidant and good for the heart. 2. Coconut milk adds a rich and creamy flavor to the soup. The sweetness of the coconut milk also helps to balance out the acidity of the tomatoes. 3. Carrots add a slightly sweet and earthy flavor to the soup. Carrot is great for the eyes. They relieve constipation, lower blood pressure, have fibre and lower cholesterol. Enjoy tomato and coconut milk soup recipe | tomato soup with coconut milk | healthy Indian tomato carrot and coconut soup | with step by step photos. | [To make tomato and coconut milk soup heat the olive oil in a pressure cooker. Add garlic, ginger, celery and onions. Sauté for 2 minutes on medium flame., Add tomatoes and carrot. Sauté for 2 minutes on medium flame., Add 2 cups water. Pressure cook for 3 whistles. Cool before opening the lid., Use hand blender to blend to a smooth mixture., Add 1 cup water to the cooker again. Add salt, pepper and coconut milk., Cook for 1 minute on medium heat. Garnish with parsley,, Serve tomato and coconut milk soup hot with some crusty bread.] | [Energy, 95 cal, Protein, 1.5 g, Carbohydrates, 8.7 g, Fiber, 3.4 g, Fat, 6.3 g, Cholesterol, 0 mg, Sodium, 28.8 mg] | tomato-and-coconut-milk-soup-35905r |
| rcp40893 | Tomato and Coconut Subzi | NA | NA | [chopped tomatoes, oil, curry leaves (kadi patta), chopped onions, grated coconut, cumin seeds (jeera), crushed garlic (lehsun), chilli powder, turmeric powder (haldi), salt] | 15 mins | 8 mins | [Quick Sabzis, Semi-Dry Sabzis, Saute, Non-stick Pan, Quick Sabzis, Vitamin B9 Rich Folate, B Vitamins] | 2Makes 2 servings | NA | With the lingering tanginess of tomatoes and the peppy flavour of a special coconut masala, this Tomato and Coconut Subzi is sure to make you lick your fingers in delight. Choose firm tomatoes to prepare this subzi, and do not add any water while grinding the masala. These precautions will help achieve the perfect texture of the subzi. Enjoy this lip-smacking subzi hot and fresh, with a rotis or hot rice . | [Heat the oil in a broad non-stick pan, add the curry leaves and onions and sauté on a medium flame for 2 minutes., Add the tomatoes, mix well and cook on a medium flame for 5 minutes ,while stirring occasionally., Add the prepared mixture, 3 tbsp of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Serve hot.] | [Energy, 262 cal, Protein, 2.8 g, Carbohydrates, 14.1 g, Fiber, 5.5 g, Fat, 21.7 g, Cholesterol, 0 mg, Sodium, 20.2 mg] | tomato-and-coconut-subzi-40893r |
| rcp35942 | Tomato and Cucumber Open Sandwich | Snacks | NA | [whole wheat bread, soft butter, cucumber slices, sliced tomatoes, salt, chopped mint leaves (phudina), chopped coriander (dhania), sliced onions, lemon juice, sugar, chopped green chillies, salt] | 10 mins | 0 mins | [Punjabi Breakfast, Breakfast Sandwiches, Quick Evening Snacks, Sandwich Recipes, Evening Tea Snacks, Toast Sandwich, High Tea Party] | 4Makes 4 open sandwiches | Punjabi | tomato and cucumber open sandwich | cucumber and tomato chutney sandwich | healthy Indian tomato cucumber toast | with 16 amazing images. healthy Indian tomato cucumber toast is actually a cucumber and tomato chutney sandwich made with whole wheat bread. This tomato and cucumber open sandwich is a quick recipe to make made with chutney, tomatoes, cucumber, and butter. tomato and cucumber open sandwich is always a pretty sight because you get to see all the yummy ingredients in it! This tangy, crunchy cucumber and tomato chutney sandwich is a lot more tempting because of the contrasting colours of the tomato and cucumber slices, and the inviting aroma of herbs like mint and coriander, which is highlighted further by the fresh scent of lemon juice. Just make sure you serve the cucumber and tomato chutney sandwich immediately on preparation before the toppings let out water and make the bread soggy. Perfect to have for a healthy breakfast. If you wish, you can use multigrain bread to make the tomato and cucumber open sandwich even healthier. Tomato and Cucumber Open Sandwich and Coffee Frappe make an apt combination to satiate you in a tasteful way when you are oh-so-hungry! Learn to make tomato and cucumber open sandwich | cucumber and tomato chutney sandwich | healthy Indian tomato cucumber toast | with detailed step by step recipe photos and Video below. | [Combine all the ingredients in a mixer and blend till smooth using approx. 1 tbsp of water till smooth. Keep aside., To make tomato and cucumber open sandwich, place a toasted bread slice on a clean, dry surface. Apply ¼ tsp of butter evenly over it. Spread 2 tsp of green chutney, 4 cucumber slices, 4 tomato slices and finally sprinkle a little salt and pepper evenly over it., Repeat step 1 to make 3 more tomato and cucumber open sandwiches., Serve the tomato and cucumber open sandwich immediately.] | [Energy, 96 cal, Protein, 3.2 g, Carbohydrates, 17.3 g, Fiber, 2.4 g, Fat, 1.5 g, Cholesterol, 1.9 mg, Sodium, 18.8 mg] | tomato-and-cucumber-open-sandwich-35942r |
| rcp32595 | Tomato and Oregano Waffle (100 Calorie Snacks) | Snacks | NA | [whole wheat flour (gehun ka atta), rice flour (chawal ka atta), tomato purée, chopped capsicum, sweet corn kernels, sugar, dried oregano, garlic (lehsun) paste, dry red chilli flakes (paprika), salt, oil, fruit salt] | 10 mins | 15 mins | [Low Calorie Indian Snacks, Waffle, Waffle Indian recipes, Healthy Heart International Recipes, Healthy Snacks Entertaining Ideas, Low Cholesterol International, Low Calorie Indian Snacks & Starters] | 12Makes 12 pieces | Indian | Suggested serving size for 100 calories: 3 pieces vitamin b complex and fibre rich whole wheat and rice flour combine with vitamin c laden tomatoes, corn and capsicum. Garlic and oregano lend a striking flavour to this waffle - the italian food lovers’ delight. | [Combine all the ingredients, except the fruit salt, in a bowl and mix well., Add enough water (approx. 2 to 3 tbsp) to make a smooth batter., Pre-heat a waffle iron and lightly grease it with oil., Divide the batter in to 3 equal portions., Add ¾ tsp of fruit salt evenly over a portion of the batter, sprinkle a few drops of water over it., When the bubbles form, mix gently and pour the batter evenly over the greased iron., Close the lid and cook on high for 2 to 3 minutes or till the waffle turns crisp and golden brown in colour., Repeat with the remaining batter to make 2 more waffles., Cut each waffle into 4 pieces and serve immediately.] | [Energy, 45 cal, Protein, 1.4 g, Carbohydrates, 9.5 g, Fiber, 1.4 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 3.3 mg] | tomato-and-oregano-waffle-100-calorie-snacks-32595r |
| rcp2907 | Tomato and Paneer Open Toast | Snacks | NA | [baguette, olive oil, chopped tomatoes, paneer (cottage cheese), chopped basil, dried mixed herbs, olive oil, salt freshly ground black pepper (kalimirch) powder] | 5 mins | 0 mins | [Jain Naashta, Baked Snacks, Indian Toast recipes, Baked, Quick Snacks / Quick Starters, Indian snacks under 10 minutes, Snacks under 5 minutes] | 8Makes 8 toasts | Jain | Cubes of tomato and cottage cheese marinated in herb oil and topped on crusty french bread. Quick as a wink to prepare! everyone will enjoy these delicious toast! | [Divide the topping into 8 equal portions and keep aside., Arrange the bread slices on a baking tray and brush each slice with little olive oil., Bake in a pre-heated oven at 200°c (400°f) for 5 to 7 minutes., Place a portion of the topping mixture on each toasted french bread slice., Serve immediately.] | [Not Given] | tomato-and-paneer-open-toast-2907r |
| rcp36074 | Tomato and Potato Layered Soup | NA | NA | [tomatoes, oil, onion, clove, chopped garlic (lehsun), celery (ajmoda), plain flour (maida), tomato pulp, chopped carrots, oil, fresh cream, salt freshly ground black pepper powder, potatoes, oil, bayleaf (tejpatta), onion, leek, chopped garlic (lehsun), fresh cream, marjoram, salt freshly ground black pepper powder, chopped parsley] | 15 mins | 30 mins | [Thick / Creamy Indian Soups, Boiled Indian recipes, Deep Pan] | 2Makes 2 servings | Indian | A tangy tomato soup served with a creamy potato soup. Pour both the soups into the bowl simultaneously using 2 ladles. The soups should be of the same density so that they stay separated when served. | [Heat the oil in a pan, add the onions and cloves and sauté for few seconds., Add the celery and carrots and sauté for a few minutes., Add the maida, mix well and sauté for a few more seconds., Add the tomato puree, tomato pulp and 1 cup of water, mix well and bring to boil and simmer till the tomatoes are cooked, adding water if required., Remove from the flame, cool and blend in a mixer to a smooth mixture., Transfer in a deep pan, add the sugar, cream, salt and pepper and mix well and boil for more 5 minutes., Remove from the flame and keep aside., Heat the oil in a deep pan, add the onions and bayleaf and sauté till the onions turn translucent., Add the leeks and garlic and sauté till the leek turns soft., Add the potatoes and 1 tsp of water, mix well and simmer for 10-12 minutes, adding more water of required., Remove from the flame, cool and blend in a mixer till smooth., Transfer back in a deep pan, add the marjoram, cream, salt and pepper, mix well and bring to boil., Pour both the soups simultaneously in individual serving bowls to create 2 separate layers., Serve immediately garnished with parsley.] | [Not Given] | tomato-and-potato-layered-soup-36074r |
| rcp30824 | Tomato and Red Wine Sauce ( Italian Cook Book) | NA | NA | [tomato pulp, chopped garlic (lehsun), chopped onions, tomato puree, sugar, dried oregano, fresh cream, red wine, olive oil oil, salt] | 10 mins | 15 mins | [Italian Basic, Indian Dips / Sauces] | 2Makes 2 cups (28 tbsp ) | Indian | A taste enhancer which can be made in advance and can be stored in refrigerator for later use. This versatile sauce blends well with pastas, salads etc. | [Heat the olive oil in a pan, add the garlic and onions and sauté till the onion turns translucent., Add the tomato pulp and cook till the sauce thickens., Add the oregano and cream and mix well., Add the tomato purée, sugar, salt and 1/2 cup of water and bring to boil., Add the red wine, mix well and keep aside. Use as required.] | [Energy, 30 cal, Protein, 0.3 g, Carbohydrates, 1.6 g, Fiber, 0.3 g, Fat, 2.3 g, Cholesterol, 0 mg, Sodium, 2.8 mg] | tomato-and-red-wine-sauce--italian-cook-book-30824r |
| rcp33195 | Tomato Apple Drink, Tomato Apple Juice | NA | Veg | [blanched and peeled tomatoes, chopped apple, salt, ice-cubes] | 10 mins | 0 mins | [Indian Mocktails, Cocktail Party, Mixer, Vitamin B9 Rich Folate, B Vitamins, Fresh Juices, Healthy Vegetable Juices] | 3Makes 3 big glasses | Indian | tomato apple drink recipe | tomato apple juice | healthy Indian apple tomato drink | with 25 amazing images. tomato apple drink recipe | tomato apple juice | healthy Indian apple tomato drink is a lip-smacking drink with a perfect balance of flavours and the goodness of nutrients. Learn how to make tomato apple juice. A cool blend of vitamin A, vitamin C and lycopene, which is so delicious you will never guess it is a health drink! Together they stimulate the immune system by increasing the strength and are also known to have anti-inflammatory properties. The tomato apple juice wins due to the smart combination of ingredients, which give an out-of-the-world flavour and a good nutrient boost as well. Tomatoes, known for being low in carbs combine beautifully with the well-known apple, which helps keep the doctor away! The fibre in the apple aids to maintain the health of the digestive tract. Heart patients, weight-watchers, cancer patients, women with PCOS and senior citizens can sip on this juice and make up for their daily nutrient requirement. Those with high blood pressure can reap all the health benefits minus the salt. Serve this healthy Indian apple tomato drink to your guests who always reach out for healthy options and they will thank you for choosing this over typical calorie-loaded options. Tips for tomato apple drink. 1. Add 24 ice cubes. This will chill your drink. 2. We recommend the use of a high quality blender (like Vitamix) for this drink, else the seeds of the tomatoes might lend an unpleasant mouthfeel and taste. 3. You can add a bit of honey to sweeten the drink. We found the healthy Indian tomato apple drink the perfect balance of sweetness from apples and a lovely sour taste from tomatoes. Enjoy tomato apple drink recipe | tomato apple juice | healthy Indian apple tomato drink | with step by step photos. | [To make tomato apple drink, combine all the ingredients in a high quality mixer (like vitamix) and blend till smooth., Pour equal quantities of the drink into 3 individual glasses., Serve the tomato apple drink immediately.] | [Energy, 55 cal, Protein, 1.1 g, Carbohydrates, 11.5 g, Fiber, 3.6 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 546.4 mg] | tomato-apple-drink-tomato-apple-juice-33195r |
| rcp41646 | Tomato Basil and Feta Cheese Salad | Lunch | Veg | [tomato cubes, basil, crumbled feta cheese, green cucumber cubes, balsamic vinegar, olive oil, salt freshly ground black pepper (kalimirch)] | 15 mins | 0 mins | [Quick Indian Salads, Toss & Mix Salads (No cooking), Italian Party, Western Party, Marathoners, Endurance Athletes, Triathlete, Healthy Indian Lunch Recipes, Low Veg Glycemic Index] | 2Makes 2 servings | Indian | Cheese and tomatoes always get along very well together because of their contrasting textures and flavours. The soft but earthy flavour of cheese complements the tang of tomatoes, and they bring out the best of each other. In this amazing salad, the duo is enhanced further by the addition of basil, which gives a classic herby touch. Other ingredients like vinegar are added in apt proportions to balance the flavour perfectly. Toss the Tomato Basil and Feta Cheese Salad just before serving. Try other recipes with feta cheese like Barley Feta and Spinach Salad or Baked Herbed Feta Cheese Served with Bread . | [Combine all the ingredients in a deep bowl and toss well., Serve immediately.] | [Energy, 165 cal, Protein, 3.6 g, Carbohydrates, 5.9 g, Fiber, 2.9 g, Fat, 5.2 g, Cholesterol, 0 mg, Sodium, 13.3 mg] | tomato-basil-and-feta-cheese-salad-41646r |
| rcp41731 | Tomato Basil Chutney | NA | Vegan | [cumin seeds (jeera), coriander (dhania) seeds, whole dry kashmiri red chillies, mustard seeds ( rai / sarson), urad dal (split black lentils), chana dal (split bengal gram), chopped tomatoes, basil, tamarind (imli), chopped jaggery (gur), chopped green chillies, lemon juice, salt] | 10 mins | 5 mins | [Healthy Indian Recipes, different kinds of Indian chutney, Kebab Party, Mixer, Non-stick Pan, Vegan, Vegan Indian] | 1Makes 1.25 cups (18 tbsp ) | Indian | Guaranteed to make you lick your fingers delightfully, this Tomato Basil Chutney is flavoured with a peppy masala of spices and dals. The masala not only gives a nice flavour and aroma but also a rich mouth-feel. Apart from the masala, the tomato and basil chutney also includes a bit of tamarind for tang and jaggery for sweetness. Truly a multi-faceted chutney, it goes very well with starters like tikkis . You can make a batch and store it in the fridge for 3-4 days in an airtight container. If you feel the chutney is very thick, you can adjust the consistency by adding a little water. Try other chutney recipes like Low Calorie Green Chutney or Guava Chutney . | [Combine all the ingredients in a small non-stick pan, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Cool slightly and blend in a mixer to a smooth powder. Keep aside., Combine the prepared masala powder and all the remaining ingredients and 2 tbsp of water in a mixer and blend till smooth., Store in an air-tight container and use as required.] | [Energy, 8 cal, Protein, 0.2 g, Carbohydrates, 1.7 g, Fiber, 0.2 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 1.1 mg] | tomato-basil-chutney-41731r |
| rcp41590 | Tomato Basil Mozzarella Panini | Snacks | Veg | [tomato slices, fresh basil leaves, sliced mozzarella cheese, hot dog rolls, olive oil, dried mixed herbs, salt freshly ground black pepper (kalimirch), butter] | 10 mins | 15 mins | [Italian Breads, Indian Snacks for Entertaining, Evening Tea Snacks, Veg Grilled Sandwiches, High Tea Party, Western Party, Kitty Party Sandwiches] | 2Makes 2 paninis | Indian | Panini is a grilled sandwich made from breads like baguette, ciabatta and michetta. The bread is cut horizontally and filled with different types of veggies and cheeses, grilled and served warm. The Tomato Basil Mozzarella Panini is a mouth-watering variant with the appetizing taste of molten mozzarella and the aroma of fresh basil. Add to this the tanginess of tomatoes and you get a snack that you just cannot resist. In fact, you can’t even stop with one! Panini is not usually made with our common sliced bread, so we have made it with hot dog rolls here as you might find other breads difficult to find. If you have a gourmet store nearby and can get special Panini bread, use that instead. If you love the interplay of tomato and basil in this recipe, try other dishes with this combo, such as Tomato and Basil Bruschetta and Tomato , Basil and Feta Cheese Sandwich . | [Slit a hot dog roll horizontally using a sharp knife. Place the hot dog roll on a clean dry surface and apply ½ tsp of olive oil evenly on both the sides of the roll., Arrange 2 cheese slices, 3 tomato slices, ½ tsp of mixed herbs, 2 basil leaves, salt and freshly ground black pepper evenly over the lower halve of the roll., Close the hot dog roll and spread 1 tsp of butter evenly on top it and grill in a greased pre-heated sandwich griller for 5 minutes till they turn crispy and brown from both the sides., Brush the panini with ½ tsp of butter., Repeat steps 1 to 4 to make 1 more panini., Cut each panini diagonally into 2 equal pieces., Serve immediately.] | [Energy, 351 cal, Protein, 10.4 g, Carbohydrates, 34.1 g, Fiber, 0.5 g, Fat, 19.1 g, Cholesterol, 11 mg, Vitamin A, 393.1 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 1.1 mg, Vitamin C, 6.2 mg, Folic Acid, 7.1 mcg, Calcium, 150.2 mg, Iron, 1.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 367.9 mg, Potassium, 93.3 mg, Zinc, 0 mg] | tomato-basil-mozzarella-panini-41590r |
| rcp41935 | Tomato Cheese Sandwich, Instant Kids Breakfast | Snacks | NA | [tomato slices, cheese spread, bread, salt] | 10 mins | 0 mins | [Punjabi Breakfast, No Cook Indian, Breakfast Sandwiches, School Time Snacks, Evening Tea Snacks, Bread Snack, Cheese Sandwich] | 4Makes 4 sandwiches | Punjabi | tomato cheese sandwich recipe | Indian cheese and tomato sandwich | instant kids breakfast | after school snack | with 15 amazing images. tomato cheese sandwich recipe | Indian cheese and tomato sandwich | instant kids breakfast | after school snack is a perfect recipe for busy morning. Learn how to make Indian cheese and tomato sandwich. To make tomato cheese sandwich, place 2 bread slices on a clean, dry surface, trim the edges and spread 1 tsp of cheese spread on each bread slice and spread it evenly. Place 4 tomato slices over one cheese spread slice, sprinkle a little salt and pepper evenly over it. Cover it with another bread slice with the cheese spread side facing downwards and press it lightly. Cut the sandwich into 2 diagonally pieces. Repeat steps 1 to 4 to make 3 more sandwiches. Serve immediately. The juicy mouth-feel, vibrant colour and yummy taste of tomatoes make it a great hit with young and old alike. We have capitalized on all the positive aspects of tomatoes to make an awesome sandwich. Seasoned with only salt and pepper, this quick and easy lunch box recipe tastes amazing. This instant kids breakfast is so simple that once you have sliced the tomatoes, you can involve your toddler in assembling the sandwich. They would then relish it all the more! You can serve this as an after school snack to your kids, and they will surely love the juicy and cheesy taste. If your kid doesn't love tomato, you can try the cucumber cheese sandwich. Also try other kid friendly snacks mini rava vegetable pancakes, oats bhel and herbed maggi fritters. Tips for tomato cheese sandwich. 1. The bread slices for this recipe have to be fresh to enjoy its flavour. 2. If you don’t want the sandwich to turn mushy, use a spoon to remove the watery pulp from the slices. Arrange the tomatoes on a thick paper towel, blot the slices with more paper towels and then use them.3. This sandwich recipe is versatile as you can make use of any herbs or veggies of your choice instead of pepper powder. 4. Though we have used cheese spread, alternatively you can spread some butter on bread slices and then place tomato slices and cheese slices. 5. Serving it immediately is necessary to prevent the sandwich from turning soggy. Enjoy tomato cheese sandwich recipe | Indian cheese and tomato sandwich | instant kids breakfast | after school snack | with step by step photos. | [To make tomato cheese sandwich, place 2 bread slices on a clean, dry surface, trim the edges and spread 1 tsp of cheese spread on each bread slice and spread it evenly., Place 4 tomato slices over one cheese spread slice, sprinkle a little salt and pepper evenly over it., Cover it with another bread slice with the cheese spread side facing downwards and press it lightly., Cut the sandwich into 2 diagonally pieces., Repeat steps 1 to 4 to make 3 more sandwiches., Serve the to make tomato cheese sandwich, immediately.] | [Energy, 143 cal, Protein, 5 g, Carbohydrates, 23.6 g, Fiber, 0.5 g, Fat, 3.1 g, Cholesterol, 9.8 mg, Sodium, 121.5 mg] | tomato-cheese-sandwich-instant-kids-breakfast-41935r |
| rcp1244 | Tomato Cheese Toast, Tomato On Toast | Snacks | Veg | [tomato slices, grated processed cheese, bread, milk, dry red chilli flakes (paprika), freshly ground black pepper (kalimirch), salt, dried oregano] | 10 mins | 3 mins | [Jain Naashta, vegetarian Mexican Starters, Italian Starters, Quick Evening Snacks, Indian Snacks for Entertaining, Indian Cheese Recipes, Jain Snacks] | 9Makes 9 toasts | Jain | tomato cheese toast recipe | tomato on toast Indian style | tomato and cheese open sandwich | with 20 amazing images. tomato cheese toast recipe | tomato on toast Indian style | tomato and cheese open sandwich is a quick snack made with basic ingredients available at home. Learn how to make tomato on toast Indian style. To make tomato cheese toast, combine the cheese, milk and 2 tbsp of water in a broad non-stick pan, mix well and cook on a slow flame for 2 to 3 minutes, or till the cheese melts completely, while stirring continuously. Switch off the flame, add the chilli flakes and pepper powder and mix well. Place all the bread slices on a clean, dry surface, spread the prepared sauce evenly on each slice. Top it with 2 tomato slices and sprinkle salt and oregano evenly over each bread slice. Bake in a pre-heated oven at 200°C (400°F) for 12 to 15 minutes or till the bread slices are crisp. Serve immediately. Tomato on toast Indian style is a mouth-watering starter of bread, baked with a topping of gooey cheese sauce, slices of juicy tomatoes and apt seasonings. What can be a better way to use leftover bread at home? You will enjoy the perfect blend of tangy and herby flavours, and the complementary textures of the tomato and cheese open sandwich. Serve these attractive sandwich for kids' party and watch them gobble it up in no time. Remember to serve the tomato cheese toast immediately on preparation. Tips to make tomato cheese toast. 1. Old bread slices can be used for this recipe. 2. Kids can eat and enjoy it. 3. Instead of tomato slices, capsicum slices can also be used. Enjoy tomato cheese toast recipe | tomato on toast Indian style | tomato and cheese open sandwich | with step by step photos. | [To make tomato cheese toast, combine the cheese milk and 2 tbsp of water in a broad non-stick pan, mix well and cook on a slow flame for 2 to 3 minutes, or till the cheese melts completely, while stirring continuously., Switch off the flame, add the chilli flakes and pepper powder and mix well., Place all the bread slices on a clean, dry surface, spread the prepared sauce evenly on each slice., Top it with 2 tomato slices and sprinkle salt and oregano evenly over each bread slice., Bake in a pre-heated oven at 200°c (400°f) for 12 to 15 minutes or till the bread slices are crisp., Serve the tomato cheese toast immediately.] | [Energy, 124 cal, Protein, 6.3 g, Carbohydrates, 12.1 g, Fiber, 0 g, Fat, 5.3 g, Cholesterol, 0 mg, Vitamin A, 66.3 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 0.1 mg, Folic Acid, 0.6 mcg, Calcium, 166 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 2.1 mg, Potassium, 10 mg, Zinc, 0 mg] | tomato-cheese-toast-tomato-on-toast-1244r |
| rcp41132 | Tomato Chilli Garlic Sauce | NA | Veg | [chopped tomatoes, chopped garlic (lehsun), chopped ginger (adrak), chopped green chillies, chopped coriander (dhania), tomato ketchup, vinegar, powdered sugar, oil, salt] | 15 mins | 0 mins | [Indian Dips / Sauces, No Cooking Veg Indian, Barbeque Party Indian Recipes, Mixer] | 1Makes 0.75 cup (11 tbsp ) | Indian | Here is a zesty sauce that is sure to add an adventurous dimension to any snack it is served with! The Tomato Chilli Garlic Sauce has a lingering flavour, with the sharp flavours of tomato and garlic spiced up with chilli oil, green chillies and ginger. It has a nice sweet-spicy-tangy flavour, and goes great with starters like Budijaw , a Burmese doodhi snack, and Paneer Phudina Tikki . | [Combine all the ingredients and blend in a mixer to a smooth paste., Use as required.] | [Energy, 9 cal, Protein, 0.3 g, Carbohydrates, 0.9 g, Fiber, 0.2 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 15.5 mg] | tomato-chilli-garlic-sauce-41132r |
| rcp3408 | Tomato Chutney | NA | NA | [chopped tomatoes, chopped onions, green chillies, chopped, chana dal (split Bengal gram), urad dal (split black lentils), curry leaves (kadi patta), turmeric powder (haldi), oil, salt] | 10 mins. | 10 mins. | [Mixer, Quick Chutneys] | 1Makes 3/4 cup. (11 tbsp ) | NA | Like most South Indian recipes, this is a hot and spicy tomato and onion chutney. Perk up your meal with this chutney. Purée this to make a coarse chutney and enjoy the contrasting flavours. | [Heat the oil in a pan, add the green chillies, chana dal, urad dal and curry leaves and sauté for a few seconds., Add the onions and sauté till they turn translucent., Add the chopped tomato, turmeric powder and salt and sauté for another 4 to 5 minutes., Allow to cool completely., Purée the mixture for a few seconds in a blender to get a coarse chunky chutney., Serve at room temperature or store upto 2 days, refrigerated.] | [Energy, 18 cal, Protein, 0.2 g, Carbohydrates, 1.1 g, Fiber, 0.3 g, Fat, 1.4 g, Cholesterol, 0 mg, Sodium, 2.2 mg] | tomato-chutney-3408r |
| rcp1654 | Tomato Chutney ( Idlis and Dosas) | NA | Veg | [chopped tomatoes, oil, chana dal (split bengal gram), urad dal (split black lentils), curry leaves (kadi patta), chopped green chillies, chopped onions, turmeric powder (haldi), salt, mustard seeds ( rai / sarson), whole dry kashmiri red chilli] | 10 mins | 8 mins | [South Indian Chutney, Frozen Foods, Indian Freezer Recipes, Mixer, Quick Chutneys, Gluten Free Veg Indian, Frozen Foods Indian Chutney] | 14Makes 14 tbsp | South Indian | tomato chutney recipe | tomato chutney for idlis, dosas, uttapas | tangy South Indian tomato chutney for chapatis and puris | with 18 amazing images The tomato chutney is a tongue-tickling accompaniment that is perfect to have with idlis and dosas. Although it takes a few minutes to prepare, many people prefer to make quick tomato chutney often because it is faster than grating a coconut, plus it has a holistic flavour that eliminates the need for sambhar also to be served alongside the chutney. With myriad flavour enhancers like curry leaves, onions and green chillies supporting the tanginess of tomatoes, the tomato chutney for idlis, dosas, uttapas has a really peppy flavour that goes perfectly with plain idlis, dosas, uttapas and appe as well. Interestingly, many South Indian love to have this with chapatis and puris too. Enjoy tomato chutney recipe | tomato chutney for idlis, dosas, uttapas | tangy South Indian tomato chutney for chapatis and puris | with detailed step by step photos. | [To make tomato chutney, heat 2 tsp of oil in a broad non-stick pan, add the chana dal, urad dal and curry leaves and sauté on a medium flame for 1 minute or till the dals turn light brown in colour., Add the green chillies and onions and sauté on a medium flame for 1 more minute., Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Add the turmeric powder and salt, mix well and cook on a medium flame for 1 minute., Allow it to cool completely and blend in a mixer till smooth. Keep aside., Heat the remaining 1 tsp of oil in a small non-stick pan and add the mustard seeds., When the seeds crackle, add the red chillies and sauté on a medium flame for 30 seconds., Remove from the flame and pour this tempering over the tomato chutney and mix well., Serve the tomato chutney immediately or store refrigerated in an air-tight container for 2 days.] | [Energy, 15 cal, Protein, 0.3 g, Carbohydrates, 1.1 g, Fiber, 0.3 g, Fat, 1.1 g, Cholesterol, 0 mg, Sodium, 1.9 mg] | tomato-chutney----idlis-and-dosas-1654r |
| rcp3538 | Tomato Chutney ( Cooking with 1 Tsp Oil) | NA | NA | [chopped tomatoes, oil, chana dal (split bengal gram), urad dal (split black lentils), curry leaves (kadi patta), chopped green chillies, chopped onions, turmeric powder (haldi), salt] | 5 mins | 9 mins | [different kinds of Indian chutney, Low Cal Pickles/ Sauces / Chutneys, Mixer, Quick Chutneys, Vitamin B9 Rich Folate, B Vitamins, Low Calorie Chutneys] | Makes 0.50 servings (7 tbsp ) | Indian | This tangy chutney is the best combination for bland dishes like Idli and appe! One of the most popular South Indian chutneys, this is sure to perk up any meal it is served with. Purée the mixture of sautéed tomatoes, onions and dals a bit coarsely, to enjoy a chunky salsa-like texture. The best part is that this delectable Tomato Chutney is made with just a single teaspoon of oil and no other fatty ingredients, so it is a real guilt-free treat! | [Heat the oil in a broad non-stick pan, add the green chillies, chana dal, urad dal and curry leaves and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 2 to 3 minutes., Add the tomatoes, turmeric powder and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Keep aside to cool completely., Once cooled, blend it in a mixer to a coarse mixture., Serve or store refrigerated and use within 2 days.] | [Energy, 15 cal, Protein, 0.4 g, Carbohydrates, 1.7 g, Fiber, 0.5 g, Fat, 0.8 g, Cholesterol, 0 mg, Sodium, 3.4 mg] | tomato-chutney--cooking-with-1-tsp-oil-3538r |
| rcp3409 | Tomato Coconut Chutney | NA | NA | [chopped tomatoes, grated coconut, oil, chana dal (split bengal gram), urad dal (split black lentils), whole dry kashmiri red chillies, curry leaves (kadi patta), shallots (madras onions), salt] | 5 mins | 10 mins | [South Indian Chutney, different kinds of Indian chutney, Mixer, Quick Chutneys, Healthy Chutney] | Makes 0.5 cup (14 tbsp ) | South Indian | tomato coconut chutney recipe | coconut tomato chutney | South Indian tomato coconut chutney | with amazing 14 images. tomato coconut chutney recipe is a South Indian tomato coconut chutney which is a popular dosai chutney served in Tamil Nadu. Very few ingredients like tomatoes, grated coconut, shallots, chana dal, urad dal and Indian spices goes into making coconut tomato chutney. Chutney's are made in every Indian household and each has their style of preparing it. Chutney's are basically condiments and we show you how to make tomato onion coconut chutney recipe. To make tomato coconut chutney recipe we have started by heating oil and further adding and roasting chana dal and urad dal. Both the dals will give unique and nutty taste to our chutney. Next, we have added red chili and curry leaves, cooked everything together. Further, add tomatoes, use nice ripe ones. Followed by addition of shallots and grated coconut. Cook and mix well. Once cooked and cool, transfer to a blender and blend until smooth. Your tomato coconut chutney is ready. South Indian style tomato coconut chutney goes really well with Idlis, dosas, vadas and appam. Coconut tomato chutney is my go to chutney on weekends for breakfast. It is extremely quick and easy to make and its my family's favorite chutney. Also, you can store tomato coconut chutney the refrigerator for 2 days but you need to pack it in a air tight container. It is best when freshly prepared. Enjoy tomato coconut chutney recipe | coconut tomato chutney | South Indian tomato coconut chutney | with detailed step by step recipe photos below. | [Heat the oil in a broad non-stick pan, add the chana dal, urad dal, red chillies and curry leaves and sauté on a medium flame for a few seconds., Add the tomatoes and onions and sauté on a medium flame for 3 minutes., Add the coconut and salt and sauté on a medium flame for 1 to 2 minutes., Allow it to cool completely. Once cooled, blend in a mixer till smooth., Serve the coconut tomato chutney immediately with dosas or idlis or store upto 2 days, refrigerated and use as required.] | [Energy, 23 cal, Protein, 0.3 g, Carbohydrates, 1.4 g, Fiber, 0.4 g, Fat, 1.8 g, Cholesterol, 0 mg, Sodium, 1.5 mg] | tomato-coconut-chutney-3409r |
| rcp32419 | Tomato Concasse | NA | NA | [tomatoes, water] | 5 mins | 10 mins | [Boiled Indian recipes, Mixer, Deep Pan] | 1Makes 1 servings | Indian | This recipe, which is more like a home-made tomato puree, is handy not just to make sauces but also for gravies or fillings | [Boil a vesselful of water., Scoop out and discard the eyes of the tomatoes using the tip of a sharp knife., Make a criss-cross cuts at the base of each tomato., Immerse the tomatoes in boiling water for 5 to 6 minutes., Remove and put in cold water for some time., When the tomatoes are cool, peel and discard the skin., Chop roughly and blend to a smooth purée in a blender. Use it as per the recipe.] | [Energy, 96 cal, Protein, 4.3 g, Carbohydrates, 17.3 g, Fiber, 8.2 g, Fat, 1 g, Cholesterol, 0 mg, Vitamin A, 1684.8 mcg, Vitamin B1, 0.6 mg, Vitamin B2, 0.3 mg, Vitamin B3, 1.9 mg, Vitamin C, 129.6 mg, Folic Acid, 144 mcg, Calcium, 230.4 mg, Iron, 3.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 61.9 mg, Potassium, 700.8 mg, Zinc, 0 mg] | tomato-concasse-32419r |
| rcp3194 | Tomato Corn Chutney | NA | NA | [chopped tomatoes, crushed sweet corn kernels (makai ke dane), oil, nigella seeds (kalonji), curry leaves (kadi patta), grated ginger (adrak), chopped green chillies, chilli powder, sugar, salt] | 5 mins | 10 mins | [Punjabi Raita | Punjabi Chutney | Achar, different kinds of Indian chutney, Barbeque Party Indian Recipes, Non-stick Pan] | 1Makes 1 cup (14 tbsp ) | Punjabi | Tomato corn chutney is made by cooking tomatoes and corn, using various herbs and spices. It can be served as an accompaniment or with chips as a dip. Try this simple chutney which will be enjoyed by everybody. | [Heat the oil in a broad non-stick pan and add the nigella seeds., When the seeds crackle, add the curry leaves, ginger, green chillies and sauté on a medium flame for a few seconds., Add the tomatoes, chilli powder and sugar, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the corn and salt, mix well and cook on a medium flam for 1 to 2 minutes, while stirring occasionally., Cool and serve.] | [Energy, 18 cal, Protein, 0.3 g, Carbohydrates, 2 g, Fiber, 0.3 g, Fat, 1.1 g, Cholesterol, 0 mg, Sodium, 1.8 mg] | tomato-corn-chutney-3194r |
| rcp3358 | Tomato Cream Sauce, Italian Sauce for Pasta | NA | NA | [fresh tomato pulp, fresh cream, olive oil, chopped garlic (lehsun), chopped onions, tomato puree, sugar, dried oregano, salt] | 15 mins | 4 mins | [Indian Dips / Sauces, Italian Party, Fondue Party, Non-stick Pan] | 1Makes 1 cup (14 tbsp ) | Indian | The right proportions of tomato pulp and puree, with onions and garlic for a strong flavour and herbs for aroma, what more could one ask for? A little cream, of course! A lacing of cream while preparing tomato sauce transforms the flavour and consistency, making it richer and creamier. Enjoy the tomato cream sauce as a dip with savoury snacks, or use as required in Italian recipes like pizzas and pastas . You can also try these recipes Pasta in Tomato Sauce and Pasta and Paneer Bake in A Cream Sauce . | [Heat the olive oil in a broad non - stick pan, add the garlic and onion and sauté on a medium flame for 1 minute., Add the tomato pulp, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the tomato puree, sugar, oregano and salt, mix well and cook on a medium flame for 1 minute., Switch off the flame, add the fresh cream and mix well., Use as required.] | [Energy, 57 cal, Protein, 0.6 g, Carbohydrates, 2.5 g, Fiber, 0.8 g, Fat, 5 g, Cholesterol, 0 mg, Sodium, 8.1 mg] | tomato-cream-sauce-italian-sauce-for-pasta-3358r |
| rcp2964 | Tomato Cucumber and Lettuce Salad in A Lemon Dressing | NA | NA | [tomato cubes, cucumber cubes, lettuce, cheese cubes, lemon juice, olive oil, garlic clove, salt, freshly ground black pepper (kalimirch) powder] | 10 mins | 0 mins | [Pregnancy, Pregnancy Folic Acid Rich] | 4Makes 4 servings | NA | A simple salad made with ingredients that are usually handy in every kitchen. The dressing is what makes this salad so special. Its simple refreshing flavours complement those of the salad ingredients (i. e. The tomato, lettuce, cucumber and cheese) perfectly. What i usually do is make a large quantity of this dressing and refrigerate it, so i don't have to keep making a dressing each time i make salad. Also, all flavors mellow better if they are left together for a while. This recipe will nourish you with calcium and protein from the cheese and provide vitamin c from the lemon juice which will also help in the absorption of iron. | [Combine all the ingredients for the salad and chill till required., Before serving, add the dressing and toss the salad., Serve immediately.] | [Energy, 53 cal, Protein, 1 g, Carbohydrates, 3.2 g, Fiber, 1.5 g, Fat, 4 g, Cholesterol, 0 mg, Sodium, 23.6 mg] | tomato-cucumber-and-lettuce-salad-in-a-lemon-dressing-2964r |
| rcp41838 | Tomato Cucumber Infused Water | NA | Veg | [tomato cubes, cucumber cubes (peeled)] | 5 mins | 0 mins | [Low Cal Beverages, Healthy Indian Drinks and Juices, Detox Water, Fruit Infused Water, Detox Water with Fruits and Vegetables, Antioxidant Drinks] | 1Makes 1 servings | Indian | Tomato Cucumber Infused water can be prepared from cucumber and tomato which is easily found in every Indian home. What can be more refreshing than the combination of tomato and cucumber? The tomato adds a nice dash of tanginess while the cucumber adds the needed freshness. The best part is that this detox water can be made in no time! Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the fruits and vegetables in the pitcher along with water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The fruits and vegetables can be discarded or more water can be added to make more detox water. Do not use the fruits or vegetables for more than twice. You can also try other Fruit Infused Water recipes from our collection like the Pink Guava Apple Infused Water ot Pomegranate Apple Infused Water . | [Put all the tomato cubes and cucumber cubes in the infusing tube and close the lid., Fill ¾ of the bottle with water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 2 to 3 hours.] | [Not Given] | tomato-cucumber-infused-water-41838r |
| rcp1408 | Tomato Cups with Cottage Cheese ( Low Calorie Healthy Cooking) | NA | Veg | [tomatoes, low fat paneer (cottage cheese), chopped green chillies, grated cabbage, low fat curds, salt, cucumber] | 15 mins | 0 mins | [No Cooking Veg Indian] | 8Makes 8 servings | Indian | Tomatoes stuffed with cottage cheese, cabbage and spices makes a healthy version of vegetable. Serve it chilled with cucmber and coriander to make it a delicious meals. | [Cut out the tops of the tomatoes and scoop out the centres., Sprinkle a little salt on the cabbage and keep aside for 10 minutes. Then, squeeze out the water., Mix the paneer, green chilli, cabbage, curds and salt., Fill the tomatoes with this mixture. If you like, garnish with cucumber slices., Serve cold on a bed of lettuce.] | [Protein, 10 g, Cho, 7 g, Fat, 0.5 g, Calories, 70 calories] | tomato-cups-with-cottage-cheese--low-calorie-healthy-cooking-1408r |
| rcp32704 | Tomato Garlic Chutney, Tamatar Lehsun ki Chutney | NA | NA | [chopped tomatoes, chopped garlic (lehsun), oil, chopped spring onions whites, whole dry kashmiri red chillies, salt, tomato ketchup, chopped spring onion greens, chopped coriander (dhania)] | 10 mins | 15 mins | [Punjabi Raita | Punjabi Chutney | Achar, different kinds of Indian chutney, Saute, Indian Party, Kebab Party, Barbeque Party Indian Recipes, Refrigerator] | Makes 0.5 cup (7 tbsp ) | Punjabi | tomato garlic chutney recipe | Indian tamatar lehsun ki chutney | roasted chilli garlic tomato chutney | lahsun tamatar ki chutney | with 27 amazing images. tomato garlic chutney recipe | Indian tamatar lehsun ki chutney | roasted chilli garlic tomato chutney | lahsun tamatar ki chutney is an accompaniment which can be a part of an Indian meal. Learn how to make Indian tamatar lehsun ki chutney. Two common ingredients, brought together with other complementary ingredients, create magic in this recipe! You will be surprised to note that this toothsome Indian tamatar lehsun ki chutney uses only red chillies from the spice box, yet is so flavourful due to the combination of strong-flavoured natural ingredients like garlic, tomato, spring onions and coriander, with a little bit of tomato ketchup to improve the texture and flavour. What’s sets this roasted chilli garlic tomato chutney a class apart from other chutney is its coarse texture. Unlike most chutney which are blended, this chutney is sautéed to perfection for 15 minutes before it is served. This tasty lahsun tamatar ki chutney can be served as an accompaniment with roti, paratha or rice. Its stays fresh for a couple of hours and is thus perfect to be carried in a dabba too! Tips for tomato garlic chutney. 1. Use a broad non-stick pan to make this chutney. 2. You should use ripe tomatoes to make the chutney. 3. Cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Cook until the tomatoes are soft. 4. Press the tomatoes down with a spatula while cooking. Enjoy tomato garlic chutney recipe | Indian tamatar lehsun ki chutney | roasted chilli garlic tomato chutney | lahsun tamatar ki chutney | with step by step photos. | [To make tomato garlic chutney, heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the garlic, mix well and sauté on a medium flame for a few seconds., Add the kashmiri red chillies, tomatoes and a little water and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Cook until the tomatoes are soft., Add the salt, tomato ketchup, mix well and sauté on a medium flame for 1 to 2 minutes., Remove from the flame and allow it to cool completely., Add the spring onion greens and coriander, mix well and serve immediately.] | [Energy, 16 cal, Protein, 0.6 g, Carbohydrates, 1.9 g, Fiber, 0.5 g, Fat, 0.8 g, Cholesterol, 0 mg, Sodium, 25.3 mg] | tomato-garlic-chutney-tamatar-lehsun-ki-chutney-32704r |
| rcp42563 | Tomato Gojju, Karnataka Spicy Tomato Curry | Dinner | NA | [tomato cubes, oil, fenugreek (methi) seeds, mustard (rai/sarson) seeds, asafoetida (hing), curry leaves (kadi patta), whole dry kashmiri red chillies, rasam powder, salt, chopped jaggery (gur), steamed rice] | 3 mins | 13 mins | [South Indian Curries / Sabzis, Karnataka Cuisine, Side Dishes, Non-stick Pan, South Indian Lunch, South Indian Dinner, Dinner Curry] | 3Makes 3 servings | Karnataka | A quick and easy accompaniment from the Karnataka repertoire, the Tomato Gojju is a spicy tomato curry with shades of tanginess and sweetness too. The tomato is sautéed and flavoured with a traditional tempering, a little jaggery and a dash of rasam powder. This gives the Tomato Gojju multiple flavourful touches, making it an all-time favourite with anyone who tastes it. It can be served with Idli, dosa, chapati, puris, pongal or rice. | [Heat the oil in a broad non-stick pan, add the fenugreek seeds, mustard seeds, asafoetida, curry leaves and red chillies and sauté on a medium flame for 30 seconds., Add the tomatoes, rasam powder and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the jaggery and 1½ cups of water, mix well and cover with a lid and cook on a medium flame for 10 to 12 minutes, while stirring occasionally., Serve hot with rice.] | [Energy, 84 cal, Protein, 0.7 g, Carbohydrates, 8.6 g, Fiber, 1.4 g, Fat, 5.2 g, Cholesterol, 0 mg, Sodium, 10.3 mg] | tomato-gojju-karnataka-spicy-tomato-curry-42563r |
| rcp1315 | Tomato Gravy | NA | Veg | [chopped tomatoes, oil, chopped onions, chopped garlic (lehsun), chilli powder, sugar, salt] | 10 mins | 8 mins | [Saute, Boiled Indian recipes, Mixer, Kadai Veg, Vitamin B9 Rich Folate, B Vitamins, Low Calorie Weight Loss Basic] | 1Makes 1 cups | Indian | An indispensable part of many western dishes, this low calorie version of tomato gravy tastes great and is also rich in the anti-aging nutrient, vitamins A. Use this in recipes like, Indian Sizzler and Cabbage Rolls in Tomato Gravy. | [Heat the oil in a deep non-stick kadhai, add the onions and garlic and sauté on a medium flame for 1 minute., Add the tomatoes, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Keep aside to cool., Once cooled, blend in a mixer till smooth., Transfer the mixture into the same deep non-stick kadhai , add the chilli powder, sugar and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Store in an air-tight container and use as required.] | [Energy, 124 cal, Protein, 3.2 g, Carbohydrates, 14.9 g, Fiber, 5.5 g, Fat, 5.7 g, Cholesterol, 0 mg, Sodium, 41.6 mg] | tomato-gravy-1315r |
| rcp40725 | Tomato Ketchup, Tomato Sauce, Homemade Tomato Ketchup | NA | NA | [tomatoes, sugar, chilli powder, salt, sodium benzoit, cinnamon (dalchini), cloves (laung / lavang), crushed black pepper (kalimirch), crushed garlic (lehsun)] | 5 mins | 30 mins | [Indian Dips / Sauces, Indian Birthday Party, Cocktail Party, Pressure Cooker, Quick Pressure Cooker] | 2Makes 1.5 cups (21 tbsp ) | Indian | tomato ketchup recipe | tomato sauce recipe | Indian style tomato ketchup | homemade tomato ketchup | with 25 amazing images. Creamy, spicy and tangy, this Tomato Ketchup is as perfect as the ones you get in the market, or even better because of the fresh flavour of tomatoes that is unique to homemade products. To make Indian style tomato ketchup, tomatoes are pressure cooked with a spice bag, blended, strained and then cooked till a saucy consistency is achieved. This simple but ideal procedure results in a flavourful and thick tomato sauce, which will add value to any dish it is served with or used in. The flavour of the spices seeps well through the potli and is quite noticeable in the xxxxtomato ketchup. Note that no water is used in the preparation – this helps cook the tomato sauce faster and also to increase its shelf life. If you do not wish to add the preservative (sodium benzoate), you must keep the tomato sauce in the fridge and use it within a month. If preservative is added, you can store tomato ketchup in the fridge for a longer time. While cooking the tomato sauce you need to be a little patient as cooking and getting the right consistency takes a little while. Sodium benzoate acts as a preservative and helps in increasing the shelf life of our homemade tomato ketchup. You can also try other sauces like Chilli Garlic Sauce or Barbeque Sauce. Enjoy tomato ketchup recipe | tomato sauce recipe | Indian style tomato ketchup | homemade tomato ketchup | with detailed step by step recipe photos and video below. | [Combine all the ingredients in a muslin cloth, tie a knot and keep aside., Combine the tomatoes and the prepared potli in the pressure cooker and pressure cook for 3 whistles, without adding water., Allow the steam to escape before opening the lid, remove the potli from the tomato mixture and discard it., Cool the tomato mixture slightly and blend it in a mixer till smooth., Strain the mixture using a strainer., Transfer the tomato mixture into a deep non-stick pan, add the sugar, chilli powder and salt, mix well and cook on a medium flame for 15 to 17 minutes or till it coats the back of the spoon, while stirring occasionally. Cool completely., Once cooled, add the sodium benzoate, mix well and store the tomato ketchup in an air-tight container in the refrigerator.] | [Energy, 23 cal, Protein, 0.3 g, Carbohydrates, 5.4 g, Fiber, 0.5 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 77.5 mg] | tomato-ketchup-tomato-sauce-homemade-tomato-ketchup-40725r |
| rcp41385 | Tomato Lemon Punch, Tomato Lemon Drink | NA | NA | [chopped tomatoes, cumin seeds (jeera) powder, powdered sugar, lemon juice, salt] | 5 mins | 0 mins | [Indian Juices, Christmas, Teachers Day, Thanksgiving, Indian Birthday Party, Cocktail Party, Mixer] | 4Makes 4 glasses | Indian | Perhaps because it is everywhere, we fail to realize the full potential of tomatoes in their raw form. This lovely fruit lends a luscious mouth-feel, vibrant colour and unique taste to any juice or salad that it is added to. Many of us make tomato juice, but only alone, without combining it with other fruits or veggies. Here is a fabulous juice, which combines the tang of tomatoes with that of lemons, to make a super refreshing glassful of Tomato Lemon Punch! A dash of cumin seeds powder and the right amount of sugar help to highlight the flavours of these fruits beautifully, making the juice even tastier. One thing to note about this juice is that the tomato pulp tends to settle to the bottom of the glass, so serve the juice immediately upon preparation, and also provide a spoon or stirrer with the juice. Also try other exciting punch recipes like Mixed Fruits Orange and Ginger Punch and Guava Punch . | [Blend the tomatoes in a mixer till smooth., Strain the mixture along with 1 cup of chilled water in a deep bowl., Add the cumin seeds powder, powdered sugar, lemon juice, salt and 1 cup of cold water and blend well using a hand blender., Serve chilled.] | [Energy, 42 cal, Protein, 0.2 g, Carbohydrates, 10.1 g, Fiber, 0.4 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 2.6 mg] | tomato-lemon-punch-tomato-lemon-drink-41385r |
| rcp35073 | Tomato Methi Rice, Healthy Tomato Methi Pulao | NA | NA | [chopped tomatoes, chopped fenugreek (methi), oil, bayleaf (tejpatta), cloves (laung / lavang), cinnamon (dalchini), cardamoms (elaichi), chopped green chillies, onion paste, garlic (lehsun) paste, coriander-cumin seeds (dhania-jeera) powder, turmeric powder (haldi), chilli powder, brown rice, salt] | 10 mins | 10 mins | [Punjabi Pulao | Punjabi Rice, Biryani, Pulaos, Indian Party, Vitamin B1 Thiamine, Phosphorus Rich Foods, Pregnancy Folic Acid Rich, Pregnancy Third Trimester Foods] | 4Makes 4 servings | Punjabi | tomato methi rice recipe | healthy tomato methi pulao | Indian tomato methi brown rice | iron rich fenugreek brown rice | with 36 amazing images. tomato methi rice recipe | healthy tomato methi pulao | Indian tomato methi brown rice | iron rich fenugreek brown rice is a tad healthier option than white rice. Learn how to make healthy tomato methi pulao. To make tomato methi rice, heat the oil in a deep non-stick pan and add the bayleaf, cloves, cinnamon, cardamom and sauté on a medium flame for 30 seconds. Add the green chillies, onion paste and sauté on a medium flame for another minute, till the onion paste turns brown in colour. Sprinkle a little water to avoid the onions from burning. Add the garlic paste and sauté on a medium flame for a few seconds. Add the tomatoes and cook on a medium flame till the tomatoes are cooked while stirring continuously. Add the coriander-cumin seeds, turmeric powder and chilli powder and 2 tbsp water, mix well and cook for few seconds. Add the fenugreek leaves, mix well and cook on a slow flame for 3 to 4 more minutes or till the fenugreek leaves are cooked. Add the rice and salt, mix gently and cook on a slow flame for another 3 to 4 minutes. Serve the tomato methi rice hot with curds or raita of your choice. Rice is a very staple diet in India. But we often tend to skip this regular staple due to its high carb content and high glycemic index. Your meal can get healthier when you substitute white rice with brown rice and bring more colours to the table as colourful veggies are loaded with antioxidants as done in Indian tomato methi brown rice. Iron-laden methi greens are combined with vitamin C rich tomatoes which helps in the absorption of iron. For an additional fibre touch, we have used the unpolished brown rice. However, it is important to remember that brown rice is also not devoid of carbs. So we recommend only half serving of this healthy tomato methi pulao for weight watchers, diabetics and people with high cholesterol. Also make this iron rich fenugreek brown rice only an occasional fare and prefer to relish it with a bowl of raita like cucumber and pudina raita or mixed veg raita. Tips for tomato methi rice. 1. The rice has to be soaked, so plan for it in advance. 2. Ensure that each grain of brown rice is separate. 3. To make onion paste, boil the chopped onions in water in a deep pan and then grind them into a smooth paste. Learn how to make boiled onion paste. 4. Salt has been added while cooking brown rice. So add less salt later. Enjoy tomato methi rice recipe | healthy tomato methi pulao | Indian tomato methi brown rice | iron rich fenugreek brown rice | with step by step photos. | [To make tomato methi rice, heat the oil in a deep non-stick pan and add the bayleaf, cloves, cinnamon, cardamom and sauté on a medium flame for 30 seconds., Add the green chillies, onion paste and sauté on a medium flame for another minute, till the onion paste turns brown in colour. Sprinkle a little water to avoid the onions from burning., Add the garlic paste and sauté on a medium flame for few seconds., Add the tomatoes and cook on a medium flame till the tomatoes are cooked while stirring continuously., Add the coriander-cumin seeds, turmeric powder and chilli powder and 2 tbsp water, mix well and cook for few seconds., Add the fenugreek leaves, mix well and cook on a slow flame for 3 to 4 more minutes or till the fenugreek leaves are cooked., Add the rice and salt, mix gently and cook on a slow flame for another 3 to 4 minutes., Serve the tomato methi rice hot with curds or raita of your choice., To make 3 cups of cooked brown rice, boil enough water in a deep pan, add the salt, 1 tsp of oil and 1 cup of soaked and drained brown rice and cook till the rice is 85% cooked. Drain completely and use as required.] | [Energy, 207 cal, Protein, 4.8 g, Carbohydrates, 37.7 g, Fiber, 4.1 g, Fat, 4 g, Cholesterol, 0 mg, Sodium, 21.2 mg] | tomato-methi-rice-healthy-tomato-methi-pulao-35073r |
| rcp42414 | Tomato Omelette Recipe | BreakFast | NA | [chopped tomatoes, besan (bengal gram flour), turmeric powder (haldi), garam masala, asafoetida (hing), chilli powder, salt, chopped onions, chopped green chillies, chopped ginger (adrak), chopped coriander (dhania), oil, green chutney, tomato ketchup] | 15 mins | 15 mins | [Quick Evening Snacks, Evening Tea Snacks, Quick Snacks / Quick Starters, Quick Breakfast Indian, Vitamin A Rich, Beta Carotene, Retinol, Monsoon Snacks, Evening Snacks, Potassium Rich Breakfast] | 5Makes 5 omelettes | Indian | tomato omelette | eggless tomato omelette | vegetarian tomato omelette | besan ka cheela | with 16 amazing images. A combination of besan and chopped tomatoes with an exciting touch of spices gives you a tasty and succulent Eggless Tomato Omelette. We have made this Vegetarian Tomato Omelette super healthy as its mainly made from besan, tomatoes and onions. Here’s an opportunity for vegetarians to enjoy their own creative version of Tomato Omelette! Yes, this is an Eggless Tomato Omelette for Vegetarians. A few other ingredients like onions, green chillies, ginger, etc., add to the crunchiness and flavour of the Tomato Omelette. This is a quick and easy Vegetarian Tomato Omelette recipe, which can be had for as an evening snack. The beauty of Tomato Omelette is that it uses common ingredients that you are sure to have at home, and does not require any grinding or fermentation. So, you can make it instantly whenever needed. This quick Vegetarian Tomato Omelette is a popular Indian breakfast recipe had with green chutney or tomato ketchup. You can also try other breakfast recipes focusing on tomatoes, like Tomato Poha and Tomato Upma. Enjoy how to make Tomato Omelette Recipe with detailed step by step photos and video below. | [To make tomato omelette, combine the besan, turmeric, garam masala, asafoetida, chilli powder, salt and ½ cup of water in a deep bowl, mix well using a whisk., Add all the remaining ingredients and mix well., Heat a non-stick tava (griddle) and grease it with ½ tsp of oil., Pour a ladleful of the batter on the tava (griddle) and spread in a circular motion to make a 125 mm. (5”) diameter circle., Cook on a medium flame, using ½ tsp of oil, till golden brown spots appear on both the sides., Repeat steps 3 to 5 to make 4 more tomato omelettes., Serve the tomato omelette immediately with green chutney and tomato ketchup.] | [Energy, 143 cal, Protein, 5.4 g, Carbohydrates, 16.1 g, Fiber, 4.1 g, Fat, 6.4 g, Cholesterol, 0 mg, Sodium, 21 mg] | tomato-omelette-recipe-42414r |
| rcp41080 | Tomato Onion Raita, Onion Tomato Raita | Dinner | Veg | [chopped tomatoes, chopped onions, chopped green chillies, cumin seeds (jeera) powder, whisked curds (dahi), salt, chopped coriander (dhania)] | 10 mins | 0 mins | [Indian Veg Recipes, Punjabi Raita | Punjabi Chutney | Achar, Gujarati Kachumber / Chutneys / Achar, Side Dishes, Dinner, No Cook Indian, Indian Party] | 4Makes 4 servings | Punjabi | tomato onion raita recipe | onion tomato raita | pyaz tamatar ka raita | healthy onion tomato raita | with 9 amazing images. One of the most popular raitas in both North and South India, the tomato onion raita also called onion tomato raita combines the tangy taste of tomatoes with the sharp taste and juicy crunch of onions, to make a fabulous raita. Each ingredient used in the tomato onion raita is simply basic and consists of tomatoes, onions, green chillies, jeera and whisked curds. A raita is basically curds that have been whisked and flavoured with some spices or vegetables. In this case we have used onions and tomatoes in making tomato onion raita. This is a super quick and delicious tomato onion raita to make! When I the mood to eat raita, tomato onion raita is the quickest and easiest raita to make in 10 minutes. A dash of cumin seeds powder, some green chillies and a garnish of coriander go a long way in making this onion tomato raita totally irresistible. The South Indian variant includes a tempering of mustard seeds and red chillies, for a bit more spice! Enjoy this flavoursome onion tomato raita with your favourite pulao, paratha or khichdi. See why this is a healthy onion tomato raita recipe. Made from curds which help in weight reduction, good for your heart and build immunity. Tomatoes are a powerful antioxidant, super rich in vitamin C, good for heart. Tomatoes are a Pregnant women's friend and are rich in Folate or Folic Acid which helps your body to produce and maintain new cells, especially red blood cells. While it can be had at room temperature, the tomato onion raita tastes best when served chilled because refrigeration enhances the juiciness of the tomatoes and the creaminess of the curds. You may also like to try other A raita recipes like Mint Raita and Spinach Raita. Learn to make tomato onion raita recipe | onion tomato raita | pyaz tamatar ka raita | healthy onion tomato raita | with detailed step by step recipe photos and video below. | [To make tomato onion raita, combine tomatoes, onions, green chillies and cumin seeds powder in a deep bowl and mix well., Add the curds, salt and coriander and mix well., Refrigerate the tomato onion raita for at least 1 hour and serve chilled.] | [Energy, 140 cal, Protein, 5 g, Carbohydrates, 9.8 g, Fiber, 0.8 g, Fat, 6.6 g, Cholesterol, 16 mg, Sodium, 25 mg] | tomato-onion-raita-onion-tomato-raita-41080r |
| rcp32868 | Tomato Pachadi, How To Make Tomato Pachadi | NA | NA | [tomato, curds (dahi), chopped green chillies, salt, coconut oil oil, mustard seeds ( rai / sarson), asafoetida (hing), curry leaves (kadi patta), chopped coriander (dhania)] | 10 mins | 10 mins | [South Indian Pachadi, Raita, different kinds of Indian chutney, Saute, Indian Party, Pan, Kids Calcium Rich Indian recipes, Kids Brain Boosting] | 4Makes 4 servings (4serving ) | South Indian | The tanginess of tomato and the blandness of fresh curds combine well to cast a soothing spell on the diner. Take care to use fresh, thick curds for this recipe as the pachadi is likely to become watery otherwise, as the juice of the tomatoes also mixes in with it. Also do try other pachadi recipes like Red Pumpkin Pachadi , Doodhi Pachadi and Cucumber Pachadi . | [Boil a vesselful of water; add the tomato and cook on a medium flame for 10 minutes or till the tomatoes soften. Keep aside., When slightly cool, peel and mash it lightly using a fork. Keep aside., Add the curds, green chillies and salt and mix well. Keep aside., For the tempering, heat the oil in a small pan and add the mustard seeds., When the seeds crackle, add the asafoetida and curry leaves and sauté for a few seconds., Pour the tempering over the tomato-curds mixture and mix well. Serve immediately garnished with coriander.] | [Energy, 86 cal, Protein, 2.4 g, Carbohydrates, 3.3 g, Fiber, 0.4 g, Fat, 5.8 g, Cholesterol, 8 mg, Sodium, 13 mg] | tomato-pachadi-how-to-make-tomato-pachadi-32868r |
| rcp1849 | Tomato Pasta Dough, Fresh Tomato Pasta Dough | NA | NA | [tomato puree, plain flour (maida), olive oil, salt] | 5 mins | 0 mins | [Italian Basic] | 1Makes 1.25 cups | Italian | Pasta gets all the more delightful when made with this special Tomato Pasta Dough. The tomato puree gives a pleasant colour and peppy flavour to pasta , lasagne , and other dishes made with this dough. Olive oil imparts a very aesthetic flavour and aroma, and also makes the dough more manageable. | [Combine all the ingredients in a deep bowl, mix well and knead into a semi-soft dough using enough water., Cover the dough with a wet muslin cloth and keep aside for 15 minutes., Use as required.] | [Energy, 743 cal, Protein, 9.9 g, Carbohydrates, 65.9 g, Fiber, 0.7 g, Fat, 48.8 g, Cholesterol, 0 mg, Vitamin A, 538.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 2.2 mg, Vitamin C, 6.5 mg, Folic Acid, 7.2 mcg, Calcium, 31.8 mg, Iron, 2.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 11.3 mg, Potassium, 149.4 mg, Zinc, 0.5 mg] | tomato-pasta-dough-fresh-tomato-pasta-dough-1849r |
| rcp38974 | Tomato Pasta, Creamy Indian Style Tomato Pasta | Dinner | Veg | [fresh cream, blanched and chopped tomatoes, sun-dried tomatoes, cherry tomatoes, cooked spaghetti, olive oil, chopped garlic (lehsun), dry red chilli flakes (paprika), salt, grated processed cheese, freshly ground black pepper (kalimirch), grated processed cheese, garlic bread] | 20 mins | 7 mins | [Continental food, Italian Veg Pasta, One Dish Vegetarian Meals, One Meal Dinner, Red Sauce Pasta, Raksha - Bandhan, Children's Day] | 4Makes 4 servings | Italian | tomato pasta | creamy Indian style tomato pasta | veg pasta in cheesy tomato sauce | with 13 amazing images. tomato pasta is a creamy Indian style tomato pasta. Some like it creamy, some like it tangy, some like their pasta to feature the best of both worlds! The creamy Indian style tomato pasta is perfect for all – it has tomatoes in abundance including sun-dried, fresh cherry tomatoes, a good dose of cream, cheese and a dash of chilli flakes too. In a rush, but wish to eat something different? Well, try this delicious tomato pasta. A combination of varieties of tomatoes, cream, cheese and chilli flakes forms a nice luscious base for spaghetti. Chilli flakes add speckles of spice to this veg pasta in cheesy tomato sauce preparation while a generous garnish of cheese gives abundant joy to the diner! Savour every spoonful of this easy but delectable dish. Creamy tomato pasta is a one meal dish and is supremely tummy filling. I usually make this on Sunday's when wanting to make a change in the daily menu. As, it contains cheese, the universally loved ingredient, this tomato pasta is loved by all the age groups. I usually make this as a dinner meal along with garlic bread. Learn to make tomato pasta | creamy Indian style tomato pasta | veg pasta in cheesy tomato sauce | with detailed step by step recipe photos below. | [To make tomato pasta, heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add the chilli flakes, tomatoes and salt, mix well and cook on a medium flame for 3 to 4 minutes., Add the sun-dried tomatoes, cherry tomatoes, cheese, spaghetti and pepper powder, toss well and cook on medium flame for 2 minutes, while stirring occasionally., Garnish the tomato pasta with cheese and serve immediately with garlic bread.] | [Not Given] | tomato-pasta-creamy-indian-style-tomato-pasta-38974r |
| rcp42182 | Tomato Poha, Thakkali Aval | BreakFast | Veg | [chopped tomatoes, thick beaten rice (jada poha), oil, mustard seeds ( rai / sarson), asafoetida (hing), curry leaves (kadi patta), chopped green chillies, turmeric powder (haldi), chopped coriander (dhania), lemon juice, sugar, salt, milk] | 10 mins | 7 mins | [Breakfast Upma, Poha, Evening Tea Snacks, Non Stick Kadai Veg, Snack Recipes for Kids, Kids Weight Loss, Healthy Breakfast Upma / Poha, Potassium Rich Breakfast] | 4Makes 4 servings | NA | tomato poha recipe | thakkali aval | easy breakfast recipe | with 20 amazing images. tomato poha recipe is a variation to Maharashtrian poha recipe and called as thakkali aval in South India. Looking for a quick and easy breakfast, then turn to tomato poha. Made from tomatoes, poha and a tempering of spices, this tomato poha is popular as a tiffin snack. Poha can be thought of as our desi breakfast cereal! All over India, it is a very popular breakfast choice. Cooked it different ways, we show you a variation, tomato poha which is satiating and tasty. Here, we show you how to make a tangy tomato poha. Make a traditional tempering of green chillies, curry leaves and mustard seeds. Then add the tomatoes and turmeric powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the washed and drained beaten rice, coriander, lemon juice, sugar and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Switch off the flame, add the milk and mix thakkali aval well. Serve tomato poha hot. It is a totally no-fuss tomato poha recipe and you can make it on any busy day. A little bit of milk is added at the end of preparation, to keep the poha moist and soft. You can also try other breakfast options like Upma and Sprouted Moong and Methi Chila. Enjoy tomato poha recipe | thakkali aval | easy breakfast recipe | with step by step photos and video below. | [To make tomato poha, heat the oil in a deep non-stick pan and add the mustard seeds and sauté on a medium flame for a few seconds., Add the asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds., Add the tomatoes and turmeric powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Meanwhile, place the beaten rice in a sieve and hold it under running water for a few seconds. Toss well to drain out all the excess water., Add the washed and drained beaten rice, coriander, lemon juice, sugar and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Switch off the flame, add the milk and mix well., Serve the tomato poha hot.] | [Energy, 189 cal, Protein, 2.5 g, Carbohydrates, 26 g, Fiber, 0.8 g, Fat, 8.2 g, Cholesterol, 0.6 mg, Sodium, 8.7 mg] | tomato-poha-thakkali-aval-42182r |
| rcp4763 | Tomato Puree, Homemade Tomato Puree, Pulp | NA | NA | [tomatoes, water] | 2 mins | 10 mins | [Mixer, Deep Pan] | 2Makes 1.5 cups | NA | tomato puree recipe | homemade tomato puree without preservatives | tomato puree Indian style | how to make tomato puree | 2 ingredient tomato puree | with 13 amazing images. tomato puree Indian style is a tomato based recipe which is usually added to gravies and sabzis to add body and flavour to it. Learn how to make tomato puree. While readymade tomato puree is easily available in the market, the taste of dishes you make with tomato puree Indian style is very different. It is one of the very basic recipes which can be prepared with just two ingredients in less than 10 minutes. 2 ingredient tomato puree is free of preservatives and colours making it relatively healthier than the tomato puree available in tetra packs and cans. You are assured of the quality of tomatoes used too! To make tomato puree, bring to a boil a large vessel full of water. Scoop out and discard the eyes of the tomatoes using the tip of the sharp knife. Make a criss-cross cut at the base of each tomato. Put in boiling water for 3 to 4 minutes. Remove and put in cold water for some time. When the tomatoes are cool, peel and discard the skin. Chop roughly and blend to a smooth purée in a blender. Use the tomato puree as required. The homemade tomato puree without preservatives has a very unique flavour which is quite acceptable and it blends well with other spices and condiments too. You can make it in large quantities and store it in the freezer and make use of it to whip up delights like Indian subzis and curries, pasta etc. Tips for tomato puree. 1. Ensure that you make the cris cross slits on the opposite side of the eyes of the tomatoes. 2. Do not make very deep slits, else the tomatoes might open on adding in boiling water. 3. Instead of immersing in cold water at step 5, you can speeden up the process by holding them in running water for 30 seconds. Alternatively place them in a strainer and pour some cold water for 15 seconds. This will help them cool faster. Also, learn how to make How To Make Spinach Puree and Blanched Spinach and Boiled Onion Paste that come handy to make various Traditional Indian Subzis. Enjoy tomato puree recipe | homemade tomato puree without preservatives | tomato puree Indian style | how to make tomato puree | 2 ingredient tomato puree | with step by step photos and video below. | [To make the tomato puree, bring to a boil a large vessel full of water., Scoop out and discard the eyes of the tomatoes using the tip of the sharp knife., Make a criss-cross cuts at the base of each tomato., Put in boiling water for 3 to 4 minutes., Remove and put in cold water for some time., When the tomatoes are cool, peel and discard the skin., Chop roughly and blend to a smooth purée in a blender., Use the tomato puree as required.] | [Energy, 85 cal, Protein, 3.8 g, Carbohydrates, 15.4 g, Fiber, 7.3 g, Fat, 0.9 g, Cholesterol, 0 mg, Sodium, 55 mg] | tomato-puree-homemade-tomato-puree-pulp-4763r |
| rcp41316 | Tomato Raita | Dinner | NA | [thick curds (dahi), chopped tomatoes, chopped coriander (dhania), cumin seeds (jeera) powder, chilli powder, salt] | 10 mins | 0 mins | [Punjabi Raita | Punjabi Chutney | Achar, Dinner, Raitas, Indian Party, Kebab Party, Barbeque Party Indian Recipes, Thalassemia] | Makes 0.5 cup | Punjabi | tomato raita recipe | quick, healthy tomato raita | tamatar ka raita | with amazing 8 images. From North to South, tomato raita is a popular accompaniment all over the country. Two tangy ingredients – tomatoes and curds – come together in this super-easy tomato raita recipe, which requires no cooking. tomato raita recipe is made from 5 ingredients, curds, tomatoes, coriander, cumin seeds and chilli powder to add some spice. This is a super quick and delicious tamatar ka raita to make! Each and every ingredient used in the tomato raita is simply basic and can be found in every Indian household. When I the mood to eat raita, tomato raita is the quickest and easiest raita to make. Seasoned with a dash of spice powders and salt, the tomato raita is indeed a tongue-tickling accompaniment, which can be enjoyed with parathas or even biryani . I usually make this raita when I have biryani for any meal. The combo together tastes heavenly. See why we think this is a healthy tomato raita? Curd is one of the richest source of protein, calcium and minerals. Tomatoes are extremely rich source of Lycopene. Tomatoes are a powerful antioxidant , super rich in Vitamin C, good for heart. While it can be had at room temperature, the tomato raita tastes best when served chilled because refrigeration enhances the juiciness of the tomatoes and the creaminess of the curds. You may also like to try other raita recipes like Mint Raita and Spinach Raita. Learn to make tomato raita recipe | quick, healthy tomato raita | tamatar ka raita | with step by step photos. | [To make tomato raita, put the curds in a deep bowl and whisk till smooth., Add all the other ingredients and mix well., Refrigerate the tomato raita for atleast 1 hour and serve chilled.] | [Energy, 126 cal, Protein, 4.8 g, Carbohydrates, 6.6 g, Fiber, 0.8 g, Fat, 6.6 g, Cholesterol, 16 mg, Sodium, 25.8 mg] | tomato-raita-41316r |
| rcp32903 | Tomato Rasam | Dinner | NA | [masoor (split red lentil) dal, chana dal (split bengal gram), coriander (dhania) seeds, whole dry kashmiri red chillies, peppercorns (kalimirch), cumin seeds (jeera), curry leaves (kadi patta), toovar (arhar) dal, tomato pulp, tamarind (imli) water, turmeric powder (haldi), salt, coconut oil oil, mustard seeds ( rai / sarson), curry leaves (kadi patta), asafoetida (hing), chopped coriander (dhania)] | 10 mins | 38 mins | [South Indian Rasam, Indian Clear Soups, Indian Party, Pressure Cooker, Pan, South Indian Dinner, Carotenoids] | 4Makes 4 servings | South Indian | South Indian tomato rasam recipe | thakkali rasam | easy tomato saaru | Udupi rasam | with 17 amazing images. South Indian tomato rasam recipe | thakkali rasam | easy tomato saaru | Udupi rasam is a simple everyday fare. Learn how to make easy tomato saaru. To make South Indian tomato rasam, combine the toovar dal and 1 cup of water and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Whisk the dal thoroughly and bring to a boil. Add the tomato pulp, tamarind water, turmeric powder and salt, mix well and simmer for 3 to 4 minutes, while stirring continuously. Add the rasam masala, and 3 cups of water, mix well and simmer for 5 to 7 minutes. For the tempering, heat the oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for a few seconds. Pour the tempering over the boiling rasam and mix well. Serve hot garnished with the coriander. A perfect recipe for you to enjoy the true flavours of home-made south Indian cooking is Udupi rasam. It is an essential part of every south Indian meal, and is usually served as the second main course following sambhar (or some other kuzhambu). The highlight of this easy tomato saaru is the rasam masala for which each housewife has its own version. Here we have shared a recipe using a combination of two dals, Kashmiri red chilli and a handful of other spices to make a rasam powder which lends a perfect balance of colour, flavour and spice. When you are short of time, you can also buy readymade rasam powder. We would suggest you buy it from a local South Indian store to enjoy an authentic rasam. Thakkali rasam also acquires a sour taste and aroma which is precisely because of the use of tamarind water (often used in many South Indian recipes). Serve this delicious rasam with hot steamed rice. Tips for South Indian tomato rasam. 1. Blanch 3 medium tomatoes in hot water, peel and blend in a mixer to get ½ cup of tomato pulp. 2. We suggest you boil the rasam for the said time at each step as it is necessary for authentic flavour. Enjoy South Indian tomato rasam recipe | thakkali rasam | easy tomato saaru | Udupi rasam | with step by step photos. | [Combine all the ingredients in a small non-stick pan, and dry roast on a slow flame for 5 to 7 minutes or till they release flavour, while stirring continuously. Keep aside., Allow it to cool slightly and blend in a mixer to a smooth powder. Keep aside., Combine the toovar dal and 1 cup of water and pressure cook for 4 whistles., Allow the steam to escape before opening the lid. Whisk the dal thoroughly and bring to a boil., Add the tomato pulp, tamarind water, turmeric powder and salt, mix well and simmer for 3 to 4 minutes, while stirring continuously., Add the rasam masala, and 3 cups of water, mix well and simmer for 5 to 7 minutes., For the tempering, heat the oil in a small non-stick pan and add the mustard seeds., When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for a few seconds., Pour the tempering over the boiling rasam and mix well., Serve hot garnished with the coriander., Blanch 3 medium tomatoes in hot water, peel and blend in a mixer to get ½ cup of tomato pulp.] | [Energy, 68 cal, Protein, 2.4 g, Carbohydrates, 8.7 g, Fiber, 1.4 g, Fat, 2.8 g, Cholesterol, 0 mg, Sodium, 8.3 mg] | tomato-rasam-32903r |
| rcp33475 | Tomato Rasam ( Eat Well Stay Well ) | NA | Veg | [masoor dal (split red lentil), chana dal (split Bengal gram), coriander (dhania) seeds, whole dry Kashmiri red chillies, peppercorns (kalimirch), cumin seeds (jeera), curry leaves (kadi patta), toovar (arhar) dal, tomato pulp, chopped tomatoes, tamarind water, turmeric powder (haldi), salt, coconut oil oil, mustard seeds ( rai / sarson), curry leaves (kadi patta), asafoetida (hing), chopped coriander (dhania)] | 10 mins | 20 mins | [South Indian Curries / Sabzis, Sabzis, Curries, Indian Pressure Cooker, Boiled Indian recipes, Pressure Cooker Vegetables, Pressure Cooker, Recipes for Increasing immunity] | 4Makes 4 servings | South Indian | Tomato rasam, a perfect, low-calorie recipe to enjoy the true flavours of home-made south indian cooking. Serve this protein- and vitamin-packed rasam as an accompaniment to plain steamed rice. Tomatoes are bountiful of vitamin a, folic acid that helps boost immunity. This recipe is low in calories, hence feel free to relish thisone anytime. | [Heat a small kadhai, add all the ingredients and dry roast on a slow flame for 5 to 7 minutes or till the flavour releases, while stirring continuously. Keep aside., When cool, blend in a mixer to a fine powder. Keep aside., Combine the toovar dal with 1 cup of water and pressure cook for 3 to 4 whistles., Allow the steam to escape before opening the lid. Whisk it thoroughly and bring to boil., Add the tomato pulp, tamarind water, turmeric powder and salt, mix well and simmer for 5 to 7 minutes, while stirring continuously., Add the rasam masala, and 3 cups of water, mix well and simmer for 5 to 7 minutes., For the tempering, heat the oil in a small pan and add the mustard seeds., When the seeds crackle, add the curry leaves and asafoetida and sauté for a second., Pour the tempering over the boiling rasam and mix well. Serve hot garnished with the coriander.] | [Energy, 58 cal, Protein, 2.2 g, Carbohydrates, 6.1 g, Fiber, 1.3 g, Fat, 2.7 g, Cholesterol, 0 mg, Sodium, 5.6 mg] | tomato-rasam--eat-well-stay-well--33475r |
| rcp37007 | Tomato Rose ( Fruit and Vegetable Carvings) | NA | Veg | [tomato, coriander (dhania)] | 15 mins | 0 mins | [Indian Salads, No Cooking Veg Indian, Valentines Day Indian recipes] | 1Makes 1 rose | Indian | A perfectly suitable garnish for salads, subzis and varieties of rice! | [Hold the firm tomato in your hand and cut a thin base from the tomato using a knife, leaving it attached to the tomato., Using the knife in a zig-zag motion, cut a thin continuous 2 cm wide spiral of tomato skin, continuing from the base of the tomato to the tip of the tomato. Discard the inner tomato., Lay the tomato skin on a chopping board and starting from lose end roll up gently with your fingers., Roll till the end and finally place the roll on the thin tomato base so it can stand on a flat surface. Gently spread the tomato skin to look like pretty petals and place a sprig of coriander as a leaf.] | [Not Given] | tomato-rose--fruit-and-vegetable-carvings-37007r |
| rcp3519 | Tomato Salsa | NA | NA | [chopped tomatoes, chopped spring onion whites greens, chopped capsicum, chopped coriander (dhania), chopped green chillies, cumin seeds (jeera) powder, dried oregano, salt] | 10 mins | 0 mins | [Mexican Dips, Indian Dips / Sauces, Mexican Party, Quick Indian Dips, Gravies & Sauces] | 1Makes 0.75 cup (approx 11 tbsp) (11 tbsp ) | Indian | Hmmm, life without Tomato Salsa can be boring. From being used as a topping for burritos and open sandwiches, to being served with crackers and chips, the Tomato Salsa is indeed an exciting spot in our culinary world! Here is a delicious Tomato Salsa recipe, which is absolutely suitable for diabetics . It is rich in vitamin A and lycopene and has no oil or fat. Loads of veggies give it an awesome taste, exciting mouth-feel, and of course, a good dose of fibre too. Use this fabulous salsa to make Burritos or serve it with Baked Tortilla Chips . | [Combine all the ingredients together in a deep bowl and mash it lightly using a potato masher. Keep aside.] | [Energy, 2 cal, Protein, 0.1 g, Carbohydrates, 0.4 g, Fiber, 0.2 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 1.2 mg] | tomato-salsa-3519r |
| rcp7521 | Tomato Sauce ( Jain Recipe) | NA | NA | [chopped tomatoes, bottle gourd (doodhi / lauki), sugar, chilli powder, cornflour water, vinegar, salt, cinnamon (dalchini), bayleaves (tejpatta), cloves (laung / lavang), black peppercorns (kalimirch)] | 5 mins | 10 mins | [Jain Naashta, Indian Dips / Sauces, Low Cal Pickles/ Sauces / Chutneys, Quick Indian Dips, Gravies & Sauces] | 2Makes 2 servings | Jain | A smooth, creamy, flavourful tomato sauce is possible without onion and garlic as you can see here! jains will love this addition to their menu. Here, bottle gourd is used to enhance volume, while a spice bag ensures full flavour and aroma. Ensure that you cook the sauce for long enough so there is no raw smell and the consistency is also perfect. Store and relish this sauce with pizzas, pastas, and snacks too! | [Combine the tomatoes, white pumpkin, sugar, chilli powder and salt and blend to a smooth purée in a blender using about ¼ cup of water if required., Strain and boil the strained liquid in a vessel along with the spice bag., When the sauce starts thickening, add in the cornflour mixture and vinegar., Cook till the mixture resembles a smooth sauce., Cool and use as required. This sauce can be stored refrigerated for upto 15 days.] | [Energy, 158 cal, Protein, 2.2 g, Carbohydrates, 35.9 g, Fiber, 3.9 g, Fat, 0.6 g, Cholesterol, 0 mg, Sodium, 21 mg] | tomato-sauce--jain-recipe-7521r |
| rcp1811 | Tomato Sauce ( Pizzas and Pastas Recipe) | NA | NA | [tomatoes, bayleaves (tejpatta), peppercorns (kalimirch), onions, chopped garlic (lehsun), capsicum, tomato puree, tomato ketchup, sugar, dried oregano, olive oil oil, salt] | 10 mins | 30 mins | [Indian Dips / Sauces] | 1Makes 1 cup | Indian | If you love italian cuisine, you need to have this sauce in your larder! here is the quintessential tomato sauce recipe from the kitchens of italy. Try not to miss any of the ingredients including the tomato puree and pulp, the assorted spices and herbs, as each works their magic to produce a zesty sauce that you can use as is, or in other recipes like pizzas and pastas. | [Blanch the tomatoes by putting them in a vesselful of boiling water., Peel, cut into quarters and deseed the tomatoes., Chop finely and keep the tomato pulp aside., Heat the oilve oil in a broad pan, add the bay leaves and peppercorns and saute for a few seconds., Add the onions, garlic and capsicum and saute for a few minutes., Add the tomato pulp and allow it to simmer for 10 to 15 minutes until the sauce reduces a little., Add the tomato puree, ketchup, sugar and salt and simmer for some more time., Finally, add the oregano and mix well. Remove the capsicum, bay leaves and peppercorns and discard., Use as required., Use 5 large tomatoes and 3 tsps sugar for the above recipe instead of using tomato ketchup and tomato puree.] | [Not Given] | tomato-sauce--pizzas-and-pastas-recipe-1811r |
| rcp639 | Tomato Sauce (microwave) | NA | NA | [tomatoes, onion, cloves (laung / lavang) garlic (lehsun), chilli powder, tomato ketchup, cornflour water, sugar, butter, salt] | 5 mins | 9 mins | [Italian Basic, Microwave, Microwave, Quick Indian Dips, Gravies & Sauces] | 1Makes 1 servings | Indian | Tomato sauce has become a constant kitchen companion in most modern households. It comes in handy as an accompaniment for snacks, a dip for finger foods, a flavouring for gravies, and a topping for pizzas and pastas. Here is a quick and easy way to prepare tasty and pulpy tomato sauce within 10 minutes using the microwave oven! | [Cut the tomatoes into big pieces. Put them into a shallow dish and microwave on high for 4 to 5 minutes. Blend in a liquidiser and strain., Put the butter in a glass bowl and melt it by microwaving on high for about 15 seconds., Add the onion and garlic and simmer (cook level 5) for about 1 1/2 minutes., Add the tomato puree, chilli powder, tomato ketchup, cornflour mixture, sugar and salt. Microwave on high for 3 minutes, stirring in-between after every 1 minute.] | [Not Given] | tomato-sauce-microwave-639r |
| rcp1561 | Tomato Shorba | NA | Veg | [tomatoes, besan (Bengal gram flour), coconut, grated, cumin seeds (jeera), curry leaves (kadi patta), green chillies, jaggery (gur) sugar, ghee, salt, chopped coriander (dhania)] | 15 minutes. | 15 minutes. | [Cuisine, Indian Veg Recipes, Hyderabadi Dishes, Hyderabadi, Jain Soups, Mughlai Shahi Shurvat, Indian Pressure Cooker, Indian Party] | 6Serves 6. | Jain | A lovely soup from Maharashtra made from tomatoes and coconut with a delicate touch of spices. | [Cut the tomatoes into big pieces. Add 2 teacups of water and put to cook. When cooked, prepare a thick puree by passing through a sieve., Add 2 1/2 teacups of water to the grated coconut and blend in a liquidiser. Strain and take out thin coconut milk., Add the gram flour to the coconut milk and mix well., Heat the ghee and fry the cumin seeds for a few seconds. Add the curry leaves and green chillies and fry again for a few seconds., Add the tomato puree, coconut milk mixture, jaggery and salt., Cook for a few minutes., Sprinkle coriander on top and serve hot.] | [Energy, 145 cal, Protein, 2.6 g, Carbohydrates, 12 g, Fiber, 5.4 g, Fat, 9.5 g, Cholesterol, 0 mg, Sodium, 26.1 mg] | tomato-shorba-1561r |
| rcp1455 | Tomato Shorba ( Desi Khana) | NA | Veg | [chopped tomatoes, coconut milk (nariyal ka doodh), besan (bengal gram flour), ghee, cumin seeds (jeera), curry leaves (kadi patta), slit green chillies, grated jaggery (gur), salt, chopped coriander (dhania)] | 10 mins | 15 mins | [Indian Veg Recipes, Hyderabadi Dishes, Hyderabadi, Punjabi Shorbas | Punjabi Soups, Chunky Jain soups, Creamy Jain soups, Jhat-Pat Soup, Non-stick Pan, Quick Vegetarian Soups] | 3Makes 3 servings | Punjabi | tomato shorba recipe | tomato and coconut milk soup | healthy tomato shorba | with 20 amazing images. tomato shorba is a tangy soup made from tomatoes and coconut milk, mildly spiced with cumin seeds and green chillies. Ingredients for tomato shorba are easily available in every Indian kitchen. The addition of jaggery imparts a slight sweetness and reduces the sourness of tomatoes, making the tomato shorba soup all the more pleasing to the palate. Notes and tips to make the perfect tomato shorba. 1. To make the tomato shorba, in a deep non-stick pan, add the tomatoes. Always make use of red plump tomatoes to get a pleasant tangy flavour. 2. Strain the mixture using a strainer and keep aside. This is done so we have a smooth tomato shorba. 3. Add the besan. This gives little thickness to the soup. Let’s see why this is a healthy tomato shorba ? Coconut milk contains some amount of potassium which is beneficial for those with high blood pressure .The lauric acid present in coconut milk has a positive effect on cholesterol levels improves heart health too. Tomatoes are a powerful antioxidant, super rich in vitamin C, good for heart. Tomatoes are a Pregnant women's friend and are rich in Folate or Folic Acid which helps your body to produce and maintain new cells, especially red blood cells. Serve Indian tomato shorba hot. Learn to make tomato shorba recipe | tomato and coconut milk soup | healthy tomato shorba | with step by step photos below. | [To make tomato shorba, combine the tomatoes and 1½ cups of water in a deep non-stick pan and cook on a medium flame for 8 to 10 minutes or till the tomatoes turn soft., Allow them to cool completely and blend in a mixer to a smooth mixture., Strain the mixture using a strainer and keep aside., Combine the coconut milk and besan in a bowl, mix well using a whisk and keep aside., Heat the ghee in a deep non-stick pan and add the cumin seeds., When the seeds crackle, add the curry leaves and green chillies and sauté for a few seconds., Add the tomato purée, coconut milk-besan mixture, jaggery and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously., Add the coriander and mix well., Serve the tomato shorba hot.] | [Energy, 133 cal, Protein, 1.5 g, Carbohydrates, 12.3 g, Fiber, 2.3 g, Fat, 8.5 g, Cholesterol, 0 mg, Sodium, 17.5 mg] | tomato-shorba---desi-khana-1455r |
| rcp362 | Tomato Soup, Veg Tomato Soup | NA | NA | [chopped tomatoes, yellow moong dal (split yellow gram), butter, chopped onions, sugar, salt, freshly ground black pepper (kalimirch), bread croutons] | 5 mins | 25 mins | [American Soups, Comfort Foods, Thick / Creamy Indian Soups, Christmas, Father's Day, Children's Day, Indian Party] | 4Makes 4 servings | Indian | tomato soup recipe | veg tomato soup | Indian moong dal and tomato soup | with 16 amazing images. tomato soup recipe | veg tomato soup | Indian moong dal and tomato soup is a popular soup which is enjoyed by people of all ages. Learn how to make veg tomato soup. To make tomato soup, combine the tomatoes, yellow moong dal and 1½ cups of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Cool slightly and blend in a mixer till smooth. Keep aside. Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute. Add the tomato-dal mixture, ½ cup of water, sugar and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Switch off the flame, add the pepper and mix well. Serve hot with bread croutons. Who doesn’t love the mild tangy, appetizing flavour and creamy mouth-feel of veg tomato soup? Here is a variant with a desi touch, where the tomatoes are blended with cooked moong dal, to improve the texture and balance the flavour too. Onions, sautéed in butter, add more punch to the soup, while the addition of sugar balances the tanginess of the tomatoes. Black pepper gives the Indian moong dal and tomato soup a finishing flavourful touch. Enjoy it fresh and hot with your favourite croutons - garlic crouton, fried croutons, potato croutons, cheese croutons. Tips for tomato soup. Tips for tomato soup. 1. Remember to cool the tomato mixture before blending. 2. All the health conscious people can avoid the use of sugar. 3. To make tomato soup recipe | veg tomato soup | Indian moong dal and tomato soup, take bright red, firm tomatoes, wash them and roughly cut them into chunks using a sharp knife. 4. Wash the yellow moong dal well with water to remove any sort of dirt. Keep aside. 5. Always use fresh red tomatoes that will help to make a nice tomato soup which is not only good in colour but amazing in taste as well without adding any readymade tomato puree or paste. Read about 13 amazing benefits of tomatoes. 6. I love to have tomato soup with multigrain bread which I toast. Enjoy tomato soup recipe | veg tomato soup | Indian moong dal and tomato soup | with step by step photos. | [To make tomato soup, combine the tomatoes, yellow moong dal and 1½ cups of water in a pressure cooker and pressure cook for 3 whistles., Allow the steam to escape before opening the lid. Cool slightly and blend in a mixer till smooth. Keep aside., Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the tomato-dal mixture, ½ cup of water, sugar and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally., Switch off the flame, add the pepper and mix well., Serve the tomato soup hot with bread croutons.] | [Energy, 90 cal, Protein, 3.9 g, Carbohydrates, 12.5 g, Fiber, 2.4 g, Fat, 2.7 g, Cholesterol, 7.5 mg, Sodium, 38.6 mg] | tomato-soup-veg-tomato-soup-362r |
| rcp22639 | Tomato Supreme | NA | Veg | [tomatoes, Thick White Sauce, grated mozzrella cheese, shredded cabbage, boiled green peas, boiled and chopped spaghetti, grated ginger (adrak), chopped green chillies, chopped coriander (dhania), chopped mint leaves (phudina), freshly ground black pepper (kalimirch), salt, oil] | | | [Italian Vegetarian, Italian Veg Pasta, Baked, Western Party, Oven] | 4Makes 4 servings | Italian | Tomato cups scooped and filled with a creamy spaghetti mixture. | [Cut the tomatoes and scoop out all the pulp and seeds and discard them. Keep the tomato cups aside., Heat the oil in a pan, add all the ingredients for the stuffing and sauté for about 2 minutes., Add the thick white sauce and milk and mix well., Fill the above mixture into the tomato cups., Bake the stuffed tomatoes in a pre-heat oven at 200oC (400oF) for 15 minutes., Top with the cheese and bake again for 5 minutes., Serve hot.] | [Energy, 347 cal, Protein, 9 g, Carbohydrates, 25.1 g, Fiber, 5.2 g, Fat, 22.2 g, Cholesterol, 2.9 mg, Vitamin A, 1662.6 mcg, Vitamin B1, 0.3 mg, Vitamin B2, 0.2 mg, Vitamin B3, 1.6 mg, Vitamin C, 67.4 mg, Folic Acid, 63.1 mcg, Calcium, 248.3 mg, Iron, 3.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 214.5 mg, Potassium, 330.1 mg, Zinc, 0.2 mg] | tomato-supreme-22639r |
| rcp41543 | Tomato Upma, South Indian Tomato Upma | BreakFast | NA | [chopped tomatoes, semolina (rava / sooji), oil, mustard seeds ( rai / sarson), urad dal (split black lentils), curry leaves (kadi patta), chopped onions, chilli powder, sugar, salt, chopped coriander (dhania)] | 10 mins | 11 mins | [Tamil Nadu Food, Breakfast Upma, Poha, School Time Snacks, Evening Tea Snacks, Non-stick Pan, Quick Breakfast Indian, Quick 5 Ingredients] | 4Makes 4 servings | Indian | tomato upma recipe | tomato rava upma | South Indian tomato upma | with 18 amazing images. tomato upma recipe is a quick tangy upma recipe made from simple everyday ingredients like tomatoes, rava (sooji), onions and Indian spices. tomato upma makes a quick and easy breakfast , with an appetizing aroma and the tangy flavour of tomatoes. Notes and tips to make the perfect tomato upma. 1. Blend to a smooth pulp. Keep aside. Always make use of red plump tomatoes to get a pleasant tangy flavour. 2. Add urad dal. For an added crunch, you can toss in some cashew nuts, peanuts or chana dal. 3. Add any veggies of your choice like capsicum, peas, corn, carrots to enhance the flavour of tomato rava upma. 4. Add semolina. Many people even roast rava until aromatic and golden before using while making upma. Roasting the semolina prevents the formation of lumps. 5. Add the prepared tomato pulp. Alternatively, you can even chop the tomatoes and add to the pan. You can reduce or increase the quantity of tomato as per your taste. 6. Add 3 cups of hot water. It is important to stir continuously to prevent the formation of lumps. Don’t forget to add sugar while making tomato rava upma. Sugar helps in balancing the tangy flavour from tomatoes. tomato upma tastes so awesome because of the traditional tempering and the characteristic flavour of tomatoes. Serve tomato upma immediately. The semolina absorbs water and thickens as it cools forming a lumpy mass so, upma tastes best when savoured immediately. You can drizzle some ghee on top and eat the tomato upma with coconut chutney or podi chutney. You can also try other Upma recipes like Oats Upma and Ragi Upma. Learn to make tomato upma recipe | tomato rava upma | South Indian tomato upma | with step by step photos below. | [To make tomato upma, combine the tomatoes in a mixer and blend to a smooth pulp. Keep aside., Heat the oil in a deep non-stick pan, add the mustard seeds, urad dal and curry leaves and sauté on a medium flame for 30 seconds., Add the onions and sauté on medium flame for 2 minutes., Add the semolina and sauté on a medium flame for 4 minutes., Add the tomato pulp, chilli powder, sugar, salt and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Add 3 cups of hot water, mix well and cover with a lid and cook on a medium flame for 2 minutes, while stirring occasionally., Serve the tomato upma immediately.] | [Energy, 213 cal, Protein, 4.4 g, Carbohydrates, 31 g, Fiber, 0.8 g, Fat, 7.9 g, Cholesterol, 0 mg, Sodium, 13.1 mg] | tomato-upma-south-indian-tomato-upma-41543r |
| rcp22590 | Tomato Vermicelli Soup | NA | Veg | [chopped tomatoes, vermicelli (sevaiyan), oil, chopped garlic (lehsun), chopped onions, tomato puree, vegetable stock, salt, cream] | 10 mins | 12 mins | [Lebanese Soups, Non-stick Pan, Deep Pan, Quick Vegetarian Soups] | 3Makes 3 servings | Lebanese | Who doesn't love tomatoes? Yes, this cuisine also has its own version of tomato soup which has an addition of thin noodles. Quick to prepare, the soup is seasoned with freshly ground pepper that makes it ideal for winter | [Heat the oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent., Add the tomatoes and sauté on a medium flame for 2 minutes., Add the tomato purée and vegetable stock, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Remove from the flame, allow to cool completely and blend in a mixer till smooth., Pour the mixture back into the same pan, add the vermicelli, salt and pepper, mix well and cook on a medium flame for 5 minutes or till the vermicelli is cooked, while stirring occasionally., Add the cream and mix well., Serve hot.] | [Not Given] | tomato-vermicelli-soup-22590r |
| rcp42 | Tomato, Cabbage and Bean Soup | NA | NA | [chopped onions, chopped potatoes, tomatoes, tomatoes, chopped cabbage, baked beans, oil, chopped onions, salt] | 15 mins | 35 mins | [Mexican Soups, Italian Soups, Chunky Indian Soups, Mexican Party] | 6Makes 6 servings | Indian | tomato cabbage and bean soup recipe | Indian cabbage and bean soup | best cabbage and bean soup | with step by step images. cabbage and bean soup with tomatoes is a veggie based soup simmered in vegetable stock with hints of black pepper powder. Learn how to make Indian cabbage and bean soup. Tangy tomatoes, crunchy cabbage and baked beans come together with an aromatic and flavourful vegetable stock to create a truly delicious and satiating Indian cabbage and bean soup. To make tomato cabbage and bean soup, first make the stock. For that combine all the ingredients in a pressure cooker along with 5 cups of water, mix gently and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Strain the water using a strainer and discard the vegetables. Keep aside. Then heat the oil in a deep non-stick pan and add the onions and sauté on a medium flame for 1 minute. Add the cabbage and sauté on a medium flame for 1 minute. Add the stock and boil on a medium flame for 5 to 7 minutes. Add the tomatoes and baked beans and boil again for 8 to 10 minutes while stirring occasionally. Add the salt and pepper and mix well. Serve hot. Have a small bowlful of this pepper-flavoured soup to kindle your appetite, or have much more to make it a meal in its own right, but always make sure you relish every mouthful of this wonderful cabbage and bean soup with tomatoes. The use of readymade baked beans makes this best cabbage and bean soup extremely attractive for kids – not only by way of its colour but by its aroma and flavour too. They are sure to enjoy it as a part of their meal. You can also gain in some vitamins like vitamin A, vitamin C and minerals like potassium by way of this tomato cabbage and bean soup. But beware the use of baked beans which is a canned product and not suitable for daily use. So enjoy its flavours occasionally. Tips for tomato cabbage and bean soup. 1. Make sure you shred the cabbage quite finely to ensure it cooks without losing the crunch and colour. You can also try other tomato soups like Mexican Tomato Soup with Cottage Cheese Balls or Garlicky Lentil and Tomato Soup. Enjoy tomato cabbage and bean soup recipe | Indian cabbage and bean soup | best cabbage and bean soup | with step by step images below. | [Combine all the ingredients in a pressure cooker along with 5 cups of water, mix gently and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Strain the water using a strainer and discard the vegetables. Keep aside, Heat the oil in a deep non-stick pan and add the onions and sauté on a medium flame for 1 minute., Add the cabbage and sauté on a medium flame for 1 minute., Add the stock and boil on a medium flame for 5 to 7 minutes., Add the tomatoes and baked beans and boil again for 8 to 10 minutes while stirring occasionally., Add the salt and pepper and mix well., Serve hot.] | [Energy, 144 cal, Protein, 3.6 g, Carbohydrates, 21.8 g, Fiber, 5.1 g, Fat, 5.4 g, Cholesterol, 0 mg, Sodium, 187.3 mg] | tomato-cabbage-and-bean-soup-42r |
| rcp3534 | Tomato, Cucumber and Onion Salad | NA | Vegan | [tomato cubes, cucumber cubes, sliced spring onions, chopped green chillies, chopped garlic (lehsun), lemon juice, salt] | 15 mins | 0 mins | [No Cook Indian, Light Salads, Toss & Mix Salads (No cooking), Low Calorie Indian Salad, No Cooking Veg Indian, Low Carb Diet, Vegan] | 4Makes 4 servings | Indian | tomato cucumber and onion salad recipe | healthy kachumber salad | cucumber tomato onion salad | how to make onion tomato cucumber salad at home | with 11 amazing photos. Tomato Cucumber and Onion Salad is a quick recipe with a mind-blowing crunch. This Healthy Kachumber Salad has a slightly spicy lemony dressing, which is the highlight of this recipe. While most kachumber have finely chopped veggies, in this salad we have cut the veggies into cubes for a slightly better mouthfeel. learn How to make Onion Tomato Cucumber Salad at Home. To make Healthy Kachumber Salad, you will need 3 veggies – tomatoes, cucumber and spring onions – all the veggies which are available year round. Wash them and cut the tomatoes and cucumber into cubes, while slicing the spring onions. Make a dressing of lemon juice, finely chopped green chillies, garlic and salt. Give a mix to the dressing and add it to the veggies together. Toss the veggies and dressing and serve. Cucumber in Tomato Cucumber and Onion Salad is a vegetable with a high water content and is therefore relatively low in calories and carbohydrates. Try having cucumber with its peel which itself is a great source of fibre and many more nutrients. Tomatoes are rich in lycopene and vitamin A , both of which play their role as an antioxidant and help to keep inflammation at bay and also aid in clear vision. Tomato is also the ingredient in this Healthy Kachumber Salad which lends good amounts of fiber. The fat free lemon juice dressing enhances this salad, especially when Cucumber Tomato Onion Salad is served chilled. With just 16 calories per serving, this salad is best for weight loss, low carb and keto diet. Enjoy tomato cucumber and onion salad recipe | healthy kachumber salad | cucumber tomato onion salad | how to make onion tomato cucumber salad at home | with step by step photos. | [Combine all the ingredients for the salad and add the dressing and toss well., Serve tomato cucumber and onion salad immediately.] | [Energy, 16 cal, Protein, 0.7 g, Carbohydrates, 3 g, Fiber, 1.6 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 93.2 mg] | tomato-cucumber-and-onion-salad-3534r |
| rcp22281 | Tomato, Mushroom and Spinach Pizza | Snacks | NA | [whole wheat pizza base, grated mozzarella cheese, olive oil, bayleaves, black peppercorns (kalimirch), chopped garlic (lehsun), chopped onions, dried oregano, chopped capsicum, blanched and finely chopped tomatoes, tomato pulp, salt, sugar, tomatoes slices, chopped capsicum, blanched and chopped spinach, blanched and sliced mushrooms (khumbh), sun-dried tomatoes, chopped black olives, chopped garlic (lehsun)] | 25 mins | 7 mins | [Comfort Foods, Baked, Oven, Diabetic Starters & Snacks, Diabetic International Recipes, Low Calorie Indian Snacks & Starters, Comfort Food Pizza, Pastas] | 8Makes 8 slices | Indian | An innovative and healthy snack that is well worth the extra trouble! use whole wheat pizza bases and a range of exciting but low calorie toppings to create this colourful pizza. Remember not to indulge in it too often, however tempting it may look and taste! make it a occasional treat. | [Heat the oil in a broad non-stick pan, add the bayleaves and peppercorns and sauté on a medium flame for a few seconds., Add the garlic and onions and sauté on a medium flame for 1 minute., Add the oregano and capsicum and sauté on a medium flame for another minute., Add the tomatoes, tomato pulp, salt and 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes., Add the sugar, mix well and cook on a medium flame for 1 more minute., Remove from the flame and discard the bayleaves and peppercorns., Divide the sauce into 2 equal portions and keep aside., Place a pizza base on a flat, dry surface and spread 1 portion of the pizza sauce over it., Arrange 3 tomato slices, sprinkle 1 tbsp of capsicum, 1 tbsp of spinach, 1½ tbsp mushrooms, 3 sun-dried tomatoes, ½ tbsp black olives and ½ tsp of garlic evenly over it., Repeat steps 1 and 2 to make 1 more pizza and bake in a pre-heated oven at 200°c (400°f) for 15 to 20 minutes or till the pizza base is crisp., Cut into 4 equal wedges and serve immediately.] | [Energy, 84 cal, Protein, 2.8 g, Carbohydrates, 11.6 g, Fiber, 2.4 g, Fat, 3.2 g, Cholesterol, 1.4 mg, Sodium, 63.7 mg] | tomato-mushroom-and-spinach-pizza-22281r |
| rcp1331 | Tomato, Orange, Carrot and Papaya Juice | NA | Veg | [chopped tomatoes, orange segments, chopped carrot, papaya cubes, lemon juice, salt, ice-cubes] | 25 mins | 0 mins | [Indian Juices, Low Cal Beverages, Mixer, Kids Weight Loss, High Blood Pressure, Gluten Free Veg Indian, Low Carb Diet] | 4Makes 4 glasses | Indian | tomato orange carrot and papaya juice recipe | papaya carrot juice | benefits of orange carrot papaya juice | healthy carrot papaya juice for skin | with 12 amazing images. tomato orange carrot and papaya juice recipe | papaya carrot juice | benefits of orange carrot papaya juice | healthy carrot papaya juice for skin is a perfect morning concoction to rejuvenate our senses and gain in some nutrients. Learn how to make healthy carrot papaya juice for skin. To make tomato orange carrot and papaya juice, combine all the ingredients along with ¾ cup of water in a mixer and blend till smooth. Strain the mixture using a strainer. Pour equal quantities of the juice into 4 individual glasses and top with 1 ice cube in each glass. Serve immediately. Health-freaks will definitely love this drink not just for its nutrients but also for its colour and taste. The fruits and vegetables used to prepare this papaya carrot juice have been carefully chosen, which is infused with sufficient vitamin A, vitamin C and digestive enzymes, to meet a daily requirement. There are more benefits of orange carrot papaya juice too! It is very satisfying and satiating and provides only 67 calories! All the fruits and veggies lend good amounts of fibre too. To retain the fibre, use a strainer with a big hole to strain the juice. Further, this healthy carrot papaya juice for skin is brimming with antioxidants like lycopene and papain which helps to remove the harmful free radicals from the body, which otherwise may damage our skin less and lead to early wrinkles before ageing. These antioxidants also help in preventing the onset of cancer. Health Tips for tomato orange carrot and papaya juice. 1. We suggest you use a high quality blender which requires no straining. This fibre is sure to keep you full for a long time. 2. Also serve this immediately upon blending as vitamin C is a volatile nutrient and some of it is lost on exposure to air. 3. If serving for weight loss, do not add the ice-cubes. Enjoy tomato orange carrot and papaya juice recipe | papaya carrot juice | benefits of orange carrot papaya juice | healthy carrot papaya juice for skin | with step by step photos. | [To make tomato orange carrot and papaya juice, combine all the ingredients along with ¾ cup of water in a mixer and blend till smooth. Strain, Strain the mixture using a strainer., Pour equal quantities of the juice into 4 individual glasses and top with 1 ice cube in each glass., Serve the tomato orange carrot and papaya juice immediately.] | [Energy, 67 cal, Protein, 1.8 g, Carbohydrates, 13.9 g, Fiber, 4.3 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 31.3 mg] | tomato-orange-carrot-and-papaya-juice-1331r |
| rcp1410 | Tomatoes Stuffed with Bean Sprouts ( Low Calorie Healthy Cooking) | NA | NA | [tomatoes, bean sprouts, chopped spring onions, chopped green chillies, shredded cabbage, oil, salt] | 5 mins | 15 mins | [Healthy Indian Recipes, Subzis with Beans or Sprouts, Baked, Oven, Antioxidant Rich Indian, Healthy Dry Sabzis, Healthy Sabzis with Sprouts and Beans] | 4Makes 4 servings | Indian | Tomatoes stuffed with protein-rich sprouts and then baked, so as to make it healthy and rich in vitamins and minerals. | [Cut the tops of the tomatoes. Scoop out the centres and chop them. Drain the shells., Heat the oil, add the sprouts and spring onions and cook for 2 to 3 minutes. Add the chopped tomato (from centres), green chilli, cabbage and salt and cook for 1 minute., Fill the tomato shells with this mixture., Bake in a hot oven at 200ºc for 10 minutes., Serve hot.] | [Energy, 38 cal, Protein, 1.6 g, Carbohydrates, 4.9 g, Fiber, 2.2 g, Fat, 1.5 g, Cholesterol, 0 mg, Sodium, 14.4 mg] | tomatoes-stuffed-with-bean-sprouts--low-calorie-healthy-cooking-1410r |
| rcp2453 | Tomatoes Stuffed with Spaghetti | Snacks | Veg | [tomatoes, butter, chopped onions, chopped capsicum, chopped green chillies, cooked spaghetti, white sauce, grated processed cheese, salt] | 15 mins | 4 mins | [Italian Veg Pasta, Baked Snacks, Baked, Western Party, Cocktail Party, Oven, Non-stick Pan] | 15Makes 15 stuffed tomatoes | Italian | If you believe that red and white is a great combination, and enjoy the mix-and-match of tanginess and mildness, then this gourmet preparation will be a heavenly treat for you. Juicy tomato cups are filled with boiled spaghetti in a soothing white sauce pepped up with crunchy capsicum, and baked with a sprinkling of cheese. Tomatoes stuffed with spaghetti is as much a wholesome snack as it is a perfect starter . | [Cut the tops of the tomatoes and scoop them., Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the capsicum and green chillies and sauté for 1minute., Add the spaghetti, white sauce, salt and pepper, mix well and cook on a medium flame for 1 to 2 minutes., Fill the tomato cases with the spaghetti mixture., Grease a flat baking dish and arrange the filled tomatoes. Sprinkle with cheese and bake in a hot oven at 200°c (400 °f) for 10 minutes., Serve hot.] | [Energy, 67 cal, Protein, 2.1 g, Carbohydrates, 7 g, Fiber, 1.4 g, Fat, 2.9 g, Cholesterol, 0 mg, Vitamin A, 378.1 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.6 mg, Vitamin C, 24.8 mg, Folic Acid, 25.7 mcg, Calcium, 78.8 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 29.5 mg, Potassium, 142.2 mg, Zinc, 0.1 mg] | tomatoes-stuffed-with-spaghetti-2453r |
| rcp40184 | Tondali Chya Kacharya | NA | NA | [sliced tendli (ivy gourd), slit green chillies, curry leaves (kadi patta), oil, mustard seeds ( rai / sarson), cumin seeds (jeera), asafoetida (hing), turmeric powder (haldi), salt, sugar, grated coconut, chopped coriander (dhania)] | 10 mins | 11 mins | [Maharashtrian Bhaji, Sukhi Sabzis, Traditional Indian Sabzis, Non-stick Pan] | 3Makes 3 servings (3 serving ) | Maharashtrian | Kacharya is a way of preparing crispy veggies, popular along the western coastal regions. A dry subzi with a traditional tempering and a garnish of freshly grated coconut, kacharya usually involves stir-frying the vegetable till it is crisp. Ivy gourd is an ideal choice for such a preparation, as it is juicy but does not get soggy on sautéing. So, you will find that the Tondali Chya Kacharya has an exciting crunch, a mildly tangy flavour and a subtle juiciness as well, all of which make it a wonderful accompaniment for rotis and parathas. | [Heat the oil in a broad non-stick pan and add the mustard seeds., When the seeds crackle, add the cumin seeds and sauté on a medium flame for 10 seconds., Add the asafoetida, green chillies and curry leaves and sauté on a medium flame for 30 seconds., Add the tendli, turmeric powder and salt, cover and cook on a slow flame for 8 to 10 minutes, while stirring occasionally., Add the sugar and mix well., Serve hot garnished with coconut and coriander.] | [Energy, 59 cal, Protein, 0.3 g, Carbohydrates, 2.8 g, Fiber, 1.2 g, Fat, 5.1 g, Cholesterol, 0 mg, Vitamin A, 66.1 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 3.2 mg, Folic Acid, 0 mcg, Calcium, 11.5 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1.9 mg, Potassium, 32 mg, Zinc, 0.3 mg] | tondali-chya-kacharya-40184r |
| rcp622 | Toovar Dal Ni Khichdi, Gujarati Recipe | Dinner | Veg | [toovar (arhar) dal, rice (chawal), ghee, cumin seeds (jeera), cloves (laung / lavang), black peppercorns (kalimirch), cinnamon (dalchini), turmeric powder (haldi), salt, rasawala potato nu shaak, kadhi] | 5 mins | 21 mins | [Gujarati Khichdi, One Dish Vegetarian Meals, One Meal Dinner, collection of khichdi recipes, Indian Pressure Cooker, Pressure Cooker, Indian Pulses] | 6Makes 6 servings | Gujarati | toor dal khichdi | toovar dal ni khichdi | Gujarati toor dal khichdi | toor dal with rice khichdi | arhar dal khichdi | with 13 amazing images toor dal and rice are pressure cooked with a ghee a based tempering off spices to make the wholesome toor dal khichdi. toovar dal ni khichdi is a class apart from normal khichdis because of the aromatic spices used. I love eating tuvar dal khichdi with papad, pickle and curd. To make a complete and grand meal you can serve the arhar dal khichdi with Rasawala Bateta Nu Shaak, any form of Kadhi and Rotla. I would like to share some important tips to make the perfect toor dal with rice khichdi. 1. We have used regular surti kolam rice, if you want, you can also use Basmati rice variety. 2. soak toor dal and rice for at least 30 minutes. Soaking will help in cooking the toovar dal ni khichdi fast. 3. Add 3½ cups of hot water. Hot water fastens the cooking process. This khichdi won’t have a mushy consistency. If you want the consistency slightly soft, add more water. 4. Pressure cook for 4 whistles. Allow the steam to escape before opening the lid or else you might burn yourself with the hot steam. Once the pressure cooker depressurizes and cools completely, then only open the lid as the toovar dal ni khichdi is still cooking inside and the grains might remain raw if you are impatient and open it before time. The Gujarati toor dal khichdi is wholesome and takes hardly any time to cook. All you would require is a glass of cold chaas to gulp it down. If you enjoyed toor dal khichdi | toovar dal ni khichdi | Gujarati toor dal khichdi | toor dal with rice khichdi | arhar dal khichdi with detailed step by step photos, also try making other Gujarati khichdi recipes like Fada ni Khichdi, Makai ni Khichdi,Handi Khichdi. | [To make toovar dal ni khichdi, wash and soak the rice and dal together in enough water for at least 30 minutes. Drain and keep aside., Heat the ghee in a pressure cooker, add the cumin seeds, cloves, peppercorns and cinnamon., When the seeds crackle, add 3½ cups of hot water, rice, toovar dal, turmeric powder and salt. Mix well and pressure cook for 3 to 4 whistles., Allow the steam to escape before opening the lid., Serve toovar dal ni khichdi hot with rotla, rasawala bateta nu shaak and kadhi.] | [Energy, 305 cal, Protein, 11.9 g, Carbohydrates, 54.9 g, Fiber, 5.4 g, Fat, 4.1 g, Cholesterol, 0 mg, Sodium, 14.5 mg] | toovar-dal-ni-khichdi-gujarati-recipe-622r |
| rcp40697 | Toovar Dal Sweet and Spicy, Gujarati Toovar Dal for Marriage | NA | NA | [toovar (arhar) dal, turmeric powder (haldi), sliced green chillies, chopped ginger (adrak), chopped tomatoes, chopped jaggery (gur), salt, oil, mustard seeds ( rai / sarson), cumin seeds (jeera), cloves (laung / lavang), cinnamon (dalchini), curry leaves (kadi patta), asafoetida (hing), chilli powder, lemon juice, chopped coriander (dhania), rice (chawal)] | 10 mins | 30 mins | [Collection of Gujarati Dals / Kadhis, Popular Dals from all over India, Celebration Dals, Indian Party, Pressure Cooker, Non-stick Pan, Diabetic recipes] | 4Makes 4 servings | Gujarati | Gujarati toovar dal sweet and spicy recipe | Gujarati toovar dal for marriage | Indian tuvar dal | Gujarati toor dal | with 38 amazing images. Gujarati toovar dal sweet and spicy recipe | Gujarati toovar dal for marriage | Indian tuvar dal | Gujarati toor dal is an authentic dal from the land of Gujarat, which every housewife makes it with love in her own way. Here we present our version of this famous recipe. Learn how to make Gujarati toovar dal for marriage. To make Gujarati toovar dal sweet and spicy, combine the toovar dal and 1½ cups of water in a pressure cooker, mix well and pressure cooker for 3 whistles. Allow the steam to escape before opening the lid. Add 1 cup of water to the cooked toovar dal and blend it using a hand blender to a smooth mixture. Transfer the mixture into a deep non-stick pan, add the turmeric powder, green chillies, ginger, tomatoes, jaggery, 1½ cups of water and salt, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Meanwhile, heat the oil in a small broad non-stick pan, add the mustard seeds and cumin seeds. When the seeds crackle, add the cloves, cinnamon and curry leaves and sauté on a medium flame for a few seconds. Switch off the flame, add the asafoetida, chilli powder, mix well and immediately add it to the boiling dal. Mix the dal well and continue cooking on a medium flame for 4 to 5 minutes, while stirring occasionally. Add the lemon juice and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve hot with roti or rice. A satiating dal with an interesting sweet, little spicy and tangy flavour, the Indian tuvar dal is a homely dish that will remind you of mom anytime, anywhere! A tempering of whole spices adds a lot of punch to this dal recipe, while tomatoes add enough tang and jaggery imparts a pleasant sweetness to it. Despite its simplicity and homeliness, the Gujarati toor dal has a well-rounded and exciting flavour – so much so that a bowl of rice or a couple of rotis with a cup of this dal will make a nice, satisfying meal! This Gujarati toovar dal for marriage is a must in all Gujarati festivals and occasions. The aroma of the dal boiling for 15 minutes with the variety of spices is sure to draw the attention of not only family member, but also your neighbours. Try it out!! Tips to make Gujarati toovar dal. 1. You can pressure cook the toovar dal at night and keep it ready in the fridge. 2. You can also add peanuts at step 10 after salt. 3. If you do not have ginger, you can also add ginger paste. 4. You can make the dal in advance and keep and re-heat well before serving. Enjoy Gujarati toovar dal sweet and spicy recipe | Gujarati toovar dal for marriage | Indian tuvar dal | Gujarati toor dal | with step by step photos. | [To make gujarati toovar dal sweet and spicy, combine the toovar dal and 1½ cups of water in a pressure cooker, mix well and pressure cooker for 3 whistles., Allow the steam to escape before opening the lid., Add 1 cup of water to the cooked toovar dal and blend it using a hand blender to a smooth mixture., Transfer the mixture into a deep non-stick pan, add the turmeric powder, green chillies, ginger, tomatoes, jaggery, 1½ cups of water and salt, mix well and cook on a medium flame for 10 minutes, while stirring occasionally., Meanwhile, heat the oil in a small broad non-stick pan, add the mustard seeds and cumin seeds., When the seeds crackle, add the cloves, cinnamon and curry leaves and sauté on a medium flame for a few seconds., Switch off the flame, add the asafoetida, chilli powder, mix well and immediately add it to the boiling dal., Mix the dal well and continue cooking on a medium flame for 4 to 5 minutes, while stirring occasionally., Add the lemon juice and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve the gujarati toovar dal sweet and spicy hot with roti or rice.] | [Energy, 144 cal, Protein, 4.8 g, Carbohydrates, 21.8 g, Fiber, 2.2 g, Fat, 4.2 g, Cholesterol, 0 mg, Sodium, 8.1 mg] | toovar-dal-sweet-and-spicy-gujarati-toovar-dal-for-marriage-40697r |
| rcp40694 | Toovar Dal, Toovar Dal with Onions | NA | NA | [arhar (toovar) dal, sliced onions, turmeric powder (haldi), salt, oil, cumin seeds (jeera), asafoetida (hing), curry leaves (kadi patta), chilli powder, coriander-cumin seeds (dhania-jeera) powder, ginger-green chilli paste, sugar, lemon juice, chopped coriander (dhania)] | 15 mins | 22 mins | [Collection of Gujarati Dals / Kadhis, Popular Dals from all over India, Boiled Indian recipes, Pressure Cooker, Non-stick Pan, Diabetic recipes, High Fiber] | 5Makes 5 servings | Gujarati | Just how easy can it be to prepare a lip-smacking dal? Well, we urge you to get into the kitchen and try this Toovar Dal with Onions to experience the magic for yourself! There is nothing about this recipe that makes you think twice. The ingredients are so common, they are sure to be available at home. The procedure is exceptionally simple. And the best part is that the flavour beats even complex recipes hands-down. Homely and satiating, this Toovar Dal preparation is a must-try! Serve with plain rice or jeera rice . | [Combine the toovar dal, ¼ tsp turmeric powder, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Blend the dal along with a hand blender till smooth. Keep aside., Heat the oil in a deep non-stick pan and add the cumin seeds and asafoetida., When the seeds crackle, add the onions and curry leaves and sauté on a medium flame for 2 to 3 minutes., Add the remaining ¼ tsp of turmeric powder, chilli powder, coriander-cumin seeds powder, ginger-green chilli paste, cooked dal, sugar, lemon juice, coriander and little salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally., Serve hot.] | [Energy, 151 cal, Protein, 7.5 g, Carbohydrates, 22 g, Fiber, 3.3 g, Fat, 3.7 g, Cholesterol, 0 mg, Sodium, 10.5 mg] | toovar-dal-toovar-dal-with-onions-40694r |
| rcp3298 | Tortellini with Sun Dried Tomatoes and Basil Pesto Sauce | NA | Veg | [plain flour (maida), olive oil, salt, oil, grated processed cheese, dried mixed herbs, dry red chilli flakes (paprika), olive oil, chopped garlic (lehsun), sundried tomatoes and basil pesto, milk, fresh cream, dry red chilli flakes (paprika), grated processed cheese, salt] | 10 mins | 24 mins | [Italian Veg Pasta, Pastas, Saute, Christmas, Valentines Day Indian recipes, Pan, Non-stick Pan] | 4Makes 4 servings | Indian | Tortellini is an interesting type of homemade pasta with a nice cheesy filling. It can be combined with veggies and sauces to make mouth-watering dishes. In this recipe, we go from the ground up showing you how to make the cheesy tortellini, and then proceed to cook it with pesto sauce and sun-dried tomatoes. The herby and nutty taste of pesto, the tang of sun-dried tomatoes and the lusciousness of fresh cream combine beautifully in the dish to give you an awesome experience. Ensure that the Tortellini with Sun-Dried Tomatoes and Basil Pesto Sauce is served immediately because the cheese tends to make it chewy after a while. Do try other pasta treats like Spinach Lasagna or Cannelloni . | [Combine all the ingredients in a deep bowl, mix well and knead it into semi-soft dough, using enough water., Cover the dough with a damp muslin cloth for 15 minutes., Divide the dough into 2 equal portions., Roll out each portion of the dough into 250 mm. ( 10”) diameter circle using a little plain flour for rolling., Cut into circles using a 50 mm. (2”) cookie cutter or a vaati to get 5 roundels., Keep doing till all the dough is over, to get 20 roundels in all., Place one roundel on a clean, dry surface and put ½ tsp of prepared cheese mixture in the center., Fold over to make a semi-circle and press the edges lightly with your fingers to seal it., Bring both the corners of the semi-circle one over the other and again pinch it with your fingers to seal it together., Repeat steps 7 to 9 to make the remaining 19 tortellini., Boil enough water in a deep non-stick pan, with salt and oil., Add the prepared tortellini, few at a time and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Drain and keep aside., Heat the oil in a broad non-stick pan add the garlic and pesto and sauté on medium flame or few seconds., Add the milk, fresh cream and chilli flakes and mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside., Just before serving, add the prepared tortellini, cheese and salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally., Serve immediately.] | [Energy, 342 cal, Protein, 7.4 g, Carbohydrates, 23.8 g, Fiber, 0.2 g, Fat, 23.3 g, Cholesterol, 15.5 mg, Vitamin A, 307.4 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.7 mg, Vitamin C, 4 mg, Folic Acid, 5.2 mcg, Calcium, 173 mg, Iron, 1.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 13.5 mg, Potassium, 97.4 mg, Zinc, 0.2 mg] | tortellini-with-sun-dried-tomatoes-and-basil-pesto-sauce-3298r |
| rcp41877 | Tortellini, How To Make Homemade Tortellini, Basic Tortellini Recipe | NA | Veg | [plain flour (maida), olive oil, salt, oil, grated processed cheese, dried mixed herbs, dry red chilli flakes (paprika)] | 10 mins | 25 mins | [Italian Veg Pasta, Christmas, Italian Party, Non-stick Pan] | 24Makes 24 tortellini | Italian | Tortellini is an amazing ring-shaped pasta that is sure to attract everyone with its interesting appearance. Since the shape is not very complex, it is also ideal to make at home. This is a typical, basic Tortellini recipe, where the pasta is boiled with a stuffing of cheese, herbs and seasonings. You can feel free to vary the filling – try your luck with other ingredients like spinach, cheese or corn. Once done, combine the pasta with any sauce of your choice to make a truly delicious treat! Have a go at other recipes like the Herb Tortellini with Garlic Butter or Tortellini with Sun Dried Tomato Pesto Sauce . | [Combine all the ingredients in a deep bowl, mix well and knead it into semi-soft dough, using enough water., Cover the dough with a damp muslin cloth for 15 minutes., Divide the dough into 2 equal portions., Roll out each portion of the dough into 250 mm. ( 10”) diameter circle using a little plain flour for rolling., Cut into circles using a 50 mm. (2”) cookie cutter or a vaati to get 5 roundels., Keep doing till all the dough is over, to get 20 roundels in all., Place one roundel on a clean, dry surface and put ½ tsp of cheese mixture in the center., Fold over to make a semi-circle and press the edges lightly with your fingers to seal it., Bring both the corners of the semi-circle one over the other and again pinch it with your fingers to seal it together., Repeat steps 7 to 9 to make the remaining 19 tortellini., Boil enough water in a deep non-stick pan, with salt and oil., Add the prepared tortellini, few at a time and cook on a medium flame for 3 to 4 minutes., Drain and use as required.] | [Energy, 36 cal, Protein, 0.7 g, Carbohydrates, 3.4 g, Fiber, 0 g, Fat, 2.1 g, Cholesterol, 0.8 mg, Vitamin A, 20.3 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 0 mg, Folic Acid, 0 mcg, Calcium, 7.6 mg, Iron, 0.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0.4 mg, Potassium, 6 mg, Zinc, 0 mg] | tortellini-how-to-make-homemade-tortellini-basic-tortellini-recipe-41877r |
| rcp32838 | Tortilla Bake ( Know Your Dals and Pulses ) | NA | NA | [maize flour (makai ka atta), plain flour (maida), oil, salt, butter, oil, sliced onions, garlic (lehsun), green chillies, rajma (kidney beans), chopped tomatoes, sugar, cumin seeds (jeera), salt, oil, sliced onions, chopped capsicum, sweet corn kernels, sliced mushrooms (khumbh), tabasco sauce, salt, white sauce, butter, plain flour (maida), milk, salt, butter, grated processed cheese] | 30 mins | 60 mins | [Baked, Saute, Pressure Cooker, Deep Pan] | 4Makes 4 servings | NA | Wholesome and a filling recipe made using tortilla, vegetables, rajma and yummy white sauce. Serve this to your guest and all the praises. | [Combine both the flour, oil and salt in a bowl and mix well., Add enough warm water and knead into a soft dough., Divide the dough into 3 equal portions and roll out each portion into a cirle of 175 mm. (7”) diameter., Cook each dough circle on a tava (griddle) lightly on both the sides and keep aside., Heat the butter and oil in a pressure cooker, add the onions and sauté till the onions translucent, while stirring continuously., Add the garlic and green chillies and sauté for a few more seconds., Add all the remaining ingredients and pressure cook for 4 to 5 whistles or till the rajma are cooked., Allow the steam to escape before opening the lid. Keep aside to cool., Mash lightly with a spoon and keep aside., Heat the oil in a deep pan, add the onions and sauté till the onions translucent, while stirring continuously., Add the onions, capsicum, corn and mushrooms, mix well and cook on a medium flame till the mushrooms turn sft., Add the tabasco suuce, salt and pepper and mix well. Keep aside., Heat the butter in a deep pan, add the flour and cook on a slow flame until froth apperars, while stirring continuously., Add the milk gradually and stir continuously until the sauce thickens., Add the salt and pepper and mix well. Keep aside., Grease a 200 mm. (8”) ovenproof dish lightly with butter., Place one tortilla at the bottom of the dish and spread the refried beans over the tortilla., Place another tortilla on top and spread the vegetable layer evently over it., Finally place the third tortills on top and pour the white sauce evenly over it., Garnish with grated cheese and bake in a pre-heated oven at 200. C (400. F) for 15 minutes. Serve hot.] | [Not Given] | tortilla-bake--know-your-dals-and-pulses--32838r |
| rcp1777 | Tortilla Lasagne | Dinner | Veg | [maize flour (makai ka atta), plain flour (maida), oil, salt, rajma (kidney beans), onion, sliced, tomatoes, chopped, garlic (lehsun), green chillies, sugar, roasted cumin seeds (jeera) powder, butter, oil, salt, onion, sliced, capsicum, chopped, corn kernels (makai ke dane), sliced mushrooms (khumbh), tabasco sauce, oil, salt black pepper (kalimirch) powder, capsicum, cubed, plain flour (maida), milk, butter, salt black pepper (kalimirch) powder, grated processed cheese] | 30 minutes. | 1 hour. | [Italian Veg Pasta, Tortilla Main Dishes, One Meal Dinner, Baked, Italian Party, Oven] | 4Serves 4. | Italian | Maize flour tortillas, interlaced with refried beans and lightly sauteed vegetables and topped with a capsicum sauce. | [Combine both the flours, oil and salt., Add warm water and knead into a soft dough., Divide the dough into 3 parts., Roll out into 3 chapatis of 175 mm. (7") diameter., Cook each chapati lightly on a griddle (tawa) and keep aside., Wash and soak the beans overnight. Next day, drain and keep aside., Heat the butter and oil and fry the onion for a few minutes., Add the garlic and green chillies and saute for a few more minutes., Add the tomatoes, sugar, cumin powder and salt., Stir for a few minutes and add the beans and 1/2 cup of water., Pressure cook till the beans are cooked (about 4 to 5 whistles)., When done, mash lightly., Keep aside., Heat the oil and stir fry the onion, capsicum, corn kernels and mushrooms till they are soft., Add the Tabasco sauce, salt and pepper and mix well. Keep aside., Blanch the diced capsicum in a little water., Drain and keep aside., Heat the butter in a pan, add the flour and cook for 2 minutes., Gradually add the milk, stirring continuously., Add the capsicum, salt and pepper and keep aside., Grease a 200 mm. (8") diameter ovenproof dish with butter., Place one tortilla on the bottom of this dish., Spread the refried beans over the tortilla. Place another tortilla on top., Top with the vegetable layer, the third tortilla and the capsicum sauce., Garnish with grated cheese and bake in a preheated oven at 200 degree C (400 degree F) for 15 minutes., Serve hot.] | [Not Given] | tortilla-lasagne-1777r |
| rcp1226 | Tortilla Soup, Crushed Nacho Chips in Tomato Based Soup | NA | NA | [chopped tomatoes, crushed nacho chips, boiled sweet corn kernels (makai ke dane), chopped onions, sugar, butter, salt, grated processed cheese] | 20 mins | 15 mins | [Mexican Soups, Chunky Indian Soups, Mexican Party, Non-stick Pan] | 4Makes 4 servings | Indian | If you like salsa and nacho chips, then you will love this Tortilla Soup because it combines the pleasures of both treats in one bowlful! This unique Mexican treat features crushed nacho chips in a rich tomato-based soup. Sautéed onions and juicy sweet corn enhance the flavour and texture of the soup, while a garnish of grated cheese adds to the soup’s appeal. The overall experience is awesome, combining the best of a rich soup with crunchy veggie tidbits and crispy nacho chips. Make sure you sauté the onions in butter because that imparts a special aroma and flavour to this mouth-watering creation. To make a mini meal, serve with Mexican Tortilla Wrap . | [Combine the tomatoes and 2 cups of water in a broad non-stick pan, mix well and cook on a medium flame for 8 minutes, while stirring occasionally., Cool completely, blend in a mixer till smooth. Keep aside., Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the tomato pulp, mix well and cook on a medium flame for 4 minutes, while stirring occasionally., Add the corn, sugar and salt, mix well and cook on a medium flame for 2 minutes ,while stirring occasionally., Just before serving, add the nacho chips and serve immediately garnished with cheese.] | [Energy, 460 cal, Protein, 5.2 g, Carbohydrates, 38.8 g, Fiber, 4.6 g, Fat, 32.2 g, Cholesterol, 0 mg, Vitamin A, 998.8 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 2.2 mg, Vitamin C, 44.4 mg, Folic Acid, 57.6 mcg, Calcium, 87.6 mg, Iron, 2.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 74.3 mg, Potassium, 363.1 mg, Zinc, 0.1 mg] | tortilla-soup-crushed-nacho-chips-in-tomato-based-soup-1226r |
| rcp32621 | Tortillas For Wraps and Rolls | NA | Veg | [maize flour (makai ka atta), chilli powder, carom seeds (ajwain), oil, salt, oil, maize flour (makai ka atta)] | 10 mins | 12 mins | [Mexican Vegetarian, Mexican Burritos / Chimichangas, Mexican Main Dish, Indian Wraps, Tortilla Main Dishes, Kadai Veg] | 4Makes 4 tortillas | Indian | If you wanna dabble with Mexican cooking, this is one of the first recipes to learn. Authentic, maize-flour based tortillas are key to the success of Mexican wraps and rolls. Maize flour gives the tortillas a classic texture, while carom seeds and spice powders give it a fascinating flavour. These tortillas can hold all your favourite toppings, be it refried beans, cheese or corn, to make the world’s most delicious wraps! Make sure you dust the dough with enough flour, or else it will be difficult to roll. Try these recipes with a delectable filling wrapped in maize flour tortillas Mexican Kebab Roll and Mexican Tortilla Wrap . | [Combine the maize flour, chilli powder, carom seeds, 1 tsp of oil and salt in a bowl and knead into a soft dough adding hot water as required. Keep aside for 10 minutes., Knead again using remaining 1 tsp of oil till smooth and elastic, Divide the dough into 4 equal portions and roll out each portion of the dough between two sheets of plastic into a thin circle of 250 mm. (10") diameter. Dust the tortilla generously with flour to make the rolling easier., Heat a wok / wide iron kadhai upside down on a high flame and when hot place the tortilla gently over the wok / kadhai ensuring that no creases form on the surface., Cook it till small blisters appear on the surface. Turn over the tortilla and cook for few more seconds till done., Repeat with the remaining dough portions to make 3 more tortillas.] | [Energy, 110 cal, Protein, 1.6 g, Carbohydrates, 18 g, Fiber, 1.7 g, Fat, 3.7 g, Cholesterol, 0 mg, Sodium, 1.2 mg] | tortillas-for-wraps-and-rolls-32621r |
| rcp1076 | Tostadas Stuffed with Refried Beans and Sour Cream | NA | NA | [plain flour (maida), maize flour (makai ka atta), oil, salt, plain flour (maida), oil, rajma (kidney beans), oil, butter, garlic (lehsun) paste, chopped onions, tomato ketchup, chilli powder, salt, chopped coriander (dhania), chilli sauce, shredded iceberg lettuce, chopped tomatoes, sour cream, grated processed cheese, chopped spring onion greens] | 30 mins | 15 mins | [Mexican Tostadas, Deep Fry, Mexican Party, Indian Birthday Party, High Tea Party, Non-stick Pan] | 11Makes 11 stuffed tostadas | Indian | A perfectly delightful starter to serve at parties, Tostadas Stuffed with Refried Beans and Sour Cream offers the diner a vivid insight into the multiple textures and flavours that Mexican cuisine has to offer. With the rustic charm of refried beans, the tangy creaminess of sour cream and the juicy crunch of veggies like spring onions and lettuce, these Tostadas are really awesome to bite into. Since it comes in a handy sandwiched form, it is quite attractive to behold and quite easy to handle too. | [Combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water., Divide the dough into 22 equal portions., Roll a portion of the dough into a 125 mm. (5”) diameter circle using a little plain flour for rolling., Prick using a fork at regular intervals., Heat the oil in a deep non-stick pan, deep-fry the tostada, till it turns golden brown in colour from both the sides. Drain on an absorbent paper., Repeat steps 3 to 5 to make 21 more tostadas., Store in an air -tight container and keep aside., Heat the oil and butter in a deep non-stick pan, add the garlic paste and onions and sauté on a medium flame for 2 minutes., Add the tomato ketchup, chilli powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the rajma and coriander, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside., Place 2 tostadas on a clean dry surface, put approx. 2 tbsp of the prepared rajma stuffing and spread it evenly over 1 tostada., Put 1 tsp of chilli sauce, 1 tbsp of lettuce, 1 tbsp of tomatoes,1 tsp of sour cream, 1 tbsp of cheese and 1 tbsp spring onions evenly over it., Sandwich it using another tostada and press it gently., Repeat steps 1 to 3 to make 10 more stuffed tostadas., Serve immediately.] | [Energy, 139 cal, Protein, 6.5 g, Carbohydrates, 16.7 g, Fiber, 1.1 g, Fat, 5.2 g, Cholesterol, 0 mg, Vitamin A, 136.3 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 5.3 mg, Folic Acid, 4.2 mcg, Calcium, 118 mg, Iron, 1.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 11.5 mg, Potassium, 48.7 mg, Zinc, 0.7 mg] | tostadas-stuffed-with-refried-beans-and-sour-cream-1076r |
| rcp1269 | Tostadas, Veg Mexican Tostadas Recipes | NA | Veg | [corn tortillas, oil, refried beans, grated processed cheese, shredded iceberg lettuce, chopped tomatoes, chopped avocado, cream, paneer (cottage cheese) , cut into cubes, chopped spring onions whites, chopped tomatoes, chopped green chillies, chopped coriander (dhania), oil, salt, chopped spring onion greens] | 20 mins | 20 mins | [Mexican Tostadas, Mexican Main Dish, One Dish Vegetarian Meals, Mexican Delights, Mexican Party, Tava] | 6Makes 6 toastadas | Mexican | A whole crisp fried tortilla makes the bottom layer on top of which beans and cheese are piled high. The ingredients traditionally offer contrasts of soft and crisp, hot and cold, sharp and mild. While the Mexicans put meat in their tostadas, this recipe uses cottage cheese. Serve with Burnt Sweet Corn Salad and Mexican Fried Rice to create a sumptuous meal that you will love to dine on. | [Heat the oil and fry the onion for 1/2 minute., Add the chopped tomato, green chilli and coriander and fry again for a while., Add the cottage cheese and salt, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Divide the mixture into 6 equal portions and keep aside., Deep fry the corn tortillas in oil. Keep aside., Place 1 fried tortilla on a clean, dry surface, put ½ cup refried beans and spread it evenly., Sprinkle 1 tbsp grated cheese, 1 portion of the cottage cheese mixture, 2 tbsp lettuce, ½ tbsp tomatoes, 1 tbsp avocado and 1 tbsp sour cream evenly over it., Repeat step 3 to make 5 more tostadas., Serve immediately garnished with spring onion greens.] | [Energy, 556 cal, Protein, 18.1 g, Carbohydrates, 42.6 g, Fiber, 3.3 g, Fat, 35 g, Cholesterol, 0 mg, Vitamin A, 770.2 mcg, Vitamin B1, -0.3 mg, Vitamin B2, -0.3 mg, Vitamin B3, 0.3 mg, Vitamin C, 17.4 mg, Folic Acid, 15.7 mcg, Calcium, 388.7 mg, Iron, 3.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 41.3 mg, Potassium, 142.4 mg, Zinc, 2 mg] | tostadas--veg-mexican-tostadas-recipes-1269r |
| rcp1691 | Tousali | Snacks | NA | [rice (chawal), grated coconut, grated jaggery (gur), grated cucumber, salt, ghee] | 10 mins | 20 mins | [South Indian, Different types of Idlis, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Breakfast Chillas, Indian Pancakes, Indian Pancakes, Evening Tea Snacks] | 10Makes 10 tousalis (10 tousali ) | South Indian | Tousali typically refers to pancakes made with a batter of rice, coconut and cucumber. While Tousali can be spicy or sweet, this mildly sweet version that includes jaggery is a real winner because of its rustic aroma and flavour. The appetizing aroma of jaggery intensifies when cooked with ghee, luring your family to the table even before you announce the meal! A little salt added to the batter helps highlight the sweetness of jaggery, while coconut and cucumber provide a juicy crunch to it. | [Soak the rice in enough lukewarm water in a deep bowl for 2 hours., Drain, add the coconut, jaggery and ¼ cup of water and blend in a mixer till smooth., Transfer the mixture into a deep bowl, add the cucumber and salt and mix well., Cover the batter with the lid and keep aside to ferment for 4 hours., Heat a non-stick tava (griddle) and grease it lightly with melted ghee., Pour a ladleful of the batter on the hot tava (griddle) and spread it evenly to form a 100 mm. (4”) diameter thick circle., Cook on a medium flame, using a little ghee, till it turns golden brown in colour from both the sides., Repeat with the remaining batter to make 9 more tousalis., Serve immediately.] | [Energy, 146 cal, Protein, 1.5 g, Carbohydrates, 20.9 g, Fiber, 2 g, Fat, 6.2 g, Cholesterol, 0 mg, Sodium, 3.7 mg] | tousali-1691r |
| rcp615 | Trevti Dal ( Gujarati Recipe) | NA | NA | [chana dal (split bengal gram), toovar (arhar) dal, yellow moong dal (split yellow gram), oil, cumin seeds (jeera), cloves (laung / lavang), bayleaf (tejpatta), whole dry kashmiri red chilli, asafoetida (hing), ginger-green chilli paste, turmeric powder (haldi), lemon juice, salt, chopped coriander (dhania), bhakhri, garlic chutney] | 10 mins | 25 mins | [Collection of Gujarati Dals / Kadhis, Indian Dal and Kadhi, Popular Dals from all over India, Indian Party, Pressure Cooker, Non-stick Pan] | 4Makes 4 servings (4serving ) | Gujarati | As the ‘trevti’ in the title suggests, this is a combination of three dals simmered with spices. The use of three dals imparts a special feel to this otherwise simple day-to-day dal, which goes very well with bajra rotla and lehsun ki chutney. As a variation, you can use urad dal instead of yellow moong dal. | [Wash the dals, add 1½ cups of water and pressure cook for 3 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat the oil in a deep non-stick pan and add the cumin seeds, cloves, bayleaf, red chillies and asafoetida., When the seeds crackle, add the ginger-green chilli paste and sauté for a few seconds., Add the cooked dal, turmeric powder, lemon juice, salt and 1¼ cups of water and mix well., Bring to boil and simmer for 5 to 7 minutes, while stirring once in between., Garnish with coriander and serve hot with bhakhri and garlic chutney.] | [Energy, 186 cal, Protein, 7.3 g, Carbohydrates, 19.9 g, Fiber, 3.8 g, Fat, 8.6 g, Cholesterol, 0 mg, Sodium, 14.8 mg] | trevti-dal--gujarati-recipe-615r |
| rcp2599 | Tricolour Sandwich | Snacks | NA | [bread slices, butter, mint chutney, grated paneer (cottage cheese), salt, carrot, mayonnaise, salt, tomato ketchup] | 10 mins | 0 mins | [Sandwich Recipes, School Time Snacks, Indian Independence Day, Quick Snacks / Quick Starters, Kids After School, Kids High Energy Indian Foods, Indian Birthday Party Kids] | 2Makes 2 sandwiches | Indian | tricolour sandwich recipe | Indian tricolour sandwich | carrot paneer double layered sandwich | with 13 amazing images. Our Indian flag colours is brought out in Indian tricolour sandwich recipe, indeed an inspiring one, and kids and elders alike love the combination of energising colours on it. Why not bring those colours into a tricolour sandwich recipe, to create the Independence day spirit in your taste-buds. We have got a unique recipe for you which is tricolour sandwich. Although both cabbage and paneer are bland ingredients, the hints of green chillies and coriander lace it with an enticing flavour, and the overall effect is rather pleasing to the palate. Carrot and paneer layered tricolour sandwich is kid friendly and is also a healthy way of including carrots and paneer to your childs meal. The method of making tricolour sandwich is quite easy and quick, you can also make it when you have guests coming over suddenly. I usually make tricolour sandwich for evening snack and we usually enjoy it with a cup of hot piping tea. Whenever my kids create a fuss about having their food I make this and serve tricolour sandwich with a hot bowl of soup which makes the meal filling and healthy. I also pack this and take it to work and also give it to my kids as a tiffin treat. We often used multigrain bread to make the Indian tricolour sandwich healthier. Nothing is extraordinary about the ingredients, but the outcome is supremely fabulous when all the ingredients come together. The home made soft cottage cheese, aromatic mint chutney, carrot and mayonnaise manifests as a heavenly combo. Serve tricolor sandwich recipe with tomato ketchup or green chutney!! Enjoy tricolour sandwich recipe | Indian tricolour sandwich | carrot paneer double layered sandwich | with detailed step by step photos below. | [To make tricolour sandwich, grate the carrot with the help of a grater. Keep aside., Butter the bread slices and keep aside., For the green layer, mix the mint chutney, paneer and salt in a bowl, mix well and keep aside., For the orange layer, mix the carrot, mayonnaise and salt in a bowl, mix well and keep aside., Place the buttered bread slice on a clean, dry surface and spread the green mixture on top and spread it evenly., Place another bread slice with the buttered side facing downwards and spread the orange mixture over it and spread it evenly., Put the third bread slice on top with the buttered side facing downwards., Repeat steps 5 to 7 to make one more tricolour sandwich., Cut each tricolour sandwich into 2 pieces and serve immediately with tomato ketchup.] | [Not Given] | tricolour-sandwich-2599r |
| rcp1682 | Tricolour Uttapam | Snacks | NA | [dosa batter, chopped onions, chopped tomatoes, chopped green chillies, chaat masala, salt, boiled sweet corn kernels (makai ke dane), chopped capsicum, grated carrot, lemon juice, oil, oil, coconut chutney] | 5 mins | 20 mins | [South Indian, South Indian Uttapam, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Quick Snacks / Quick Starters] | 7Makes 7 uttapams | South Indian | tricolour uttapam recipe | healthy tiranga uttapam | corn capsicum and carrots uttapam | with 25 amazing images. tricolour uttapam is a nutritious and flavorful Indian breakfast dish that can be made quickly. Learn how to make corn capsicum and carrots uttapam. tricolor uttapam is a variation of the popular Indian breakfast dish uttapam. It is made with a vegetable filling that is divided into three parts and colored with different natural ingredients to create the Indian tricolor flag. The most common colors used are green (from capsicum or spinach), orange (from carrots), and white (from coconut). In this recipe we have used sweet corn instead of coconut. tiranga uttapam is a South Indian dish made with a dosa batter as the base. The base of the tricolour uttapam is a tomato onion mixture where onions are cooked in oil till translucent. Add the tomatoes, green chillies, chaat masala and salt and cook on medium heat for 2 minutes. Keep aside. To make tricolour uttapam put the corn, capsicum and carrot in 3 small bowls. Add 1 teaspoon of lemon juice and salt in each bowl. Mix well and keep aside. Heat and grease a non-stick tava on a medium flame. Put 1 ladle of the batter on it. Spread 2 tablespoons of the onion-tomato mixture in it. Press down with a spatula and cook for 30 seconds on medium heat. Spread the corn, capsicum and carrot mixture on top of this mixture in such a way that you get three different coloured portions on your uttapam. Press down with a spatula and cook on medium heat for 30 seconds to 1 minute till the bottom of uttapam is brown. Serve tricolour uttapam hot with coconut chutney. Pro tips for tricolour uttapam. 1. Heat 2 tbsp coconut oil or oil in a pan. Consider using coconut oil instead of processed seed oils for a healthier diet. 2. Add 1 cup finely chopped onions. Onions add a mild and sweet flavor to uttapams that complements the other ingredients. Onions add a bit of crunch and texture to uttapams. 3. Add 1 cup chopped tomatoes. Tomatoes add a tangy and juicy flavor to uttapams that complements the other ingredients. 4. Add 1 tsp chaat masala. With a unique blend of spicy, salty and sour flavours, just a dash of chaat masala is enough to add a peppy twist to the uttapam. Here is the easy recipe to make homemade chaat masala. 5. Use 1/4th cup grated coconut instead of sweet corn to make the tiranga colour of the Indian flag. Enjoy tricolour uttapam recipe | healthy tiranga uttapam | corn capsicum and carrots uttapam | with step by step photos. | [Heat the oil in a pan, add the onions and fry till they are golden brown., Add the tomatoes, green chillies, chaat masala and salt and cook on medium heat for 2 minutes. Keep aside., To make the tricolour uttapam, put the corn, capsicum and carrot in 3 small bowls., Add 1 teaspoon of lemon juice and salt in each bowl. Mix well and keep aside., Heat and grease a non-stick tava on a medium flame., Put 1 ladle of the batter on it., Spread 2 tablespoons of the onion-tomato mixture in it., Press down with a spatula and cook for 30 seconds on medium heat., Spread the corn, capsicum and carrot mixture on top of this mixture in such a way that you get three different coloured portions on your uttapam., Press down with a spatula and cook on medium heat for 30 seconds to 1 minute till the bottom of uttapam is brown., Tricolour uttapam is cooked., Serve the tricolour uttapam hot with coconut chutney.] | [Not Given] | tricolour-uttapam-1682r |
| rcp35877 | Trio Mousse ( Mousses Recipe) | NA | NA | [milk chocolate, milk, powdered sugar, beaten whipped cream, vanilla essence, white chocolate, milk, powdered sugar, beaten whipped cream, vanilla essence, lemon juice, dark chocolate, milk, powdered sugar, beaten whipped cream, vanilla essence, honey, dark chocolate, milk] | 15 mins | 2 mins | [French Desserts, Mousse] | 4Makes 4 servings | French | Three types of chocolate in one lovely mousse, this is almost as elegant as a performance by three ballerinas! it is beautiful to look at, very creamy, and a delight for the most discerning of tongues. Being a ‘trio’, this should ideally be made with three types of chocolate, but in case you do not like any of the varieties, you can make three layers with just the two varieties that you like, by sandwiching one variety between two layers of another. | [Combine the chocolate and milk in a microwave safe bowl and microwave on high for 30 seconds. Remove from the microwave and mix well until no lumps remain., Strain the mixture using a sieve and keep aside., Combine the sugar, beaten whipped cream and chocolate–milk mixture in another deep bowl and fold gently., Add the vanilla essence and fold gently. Keep aside., Combine the chocolate and milk in a microwave safe bowl and microwave on high for 30 seconds. Remove from the microwave and mix well until no lumps remain., Strain the mixture using a sieve and keep aside., Combine the sugar and beaten whipped cream in a deep bowl and fold gently., Add the chocolate–milk mixture and fold gently., Add the vanilla essence and lemon juice and fold gently. Keep aside., Combine the chocolate and milk in a microwave safe bowl and microwave on high for 30 seconds. Remove from the microwave and mix well until no lumps remain., Strain the mixture using a sieve and keep aside., Combine the sugar and beaten whipped cream in a deep bowl and fold gently., Add the chocolate–milk mixture and fold gently., Add the vanilla essence and honey and fold gently. Keep aside., Combine the chocolate and milk in a microwave safe bowl and microwave on high for 50 seconds., Remove from the microwave and mix well until no lumps remain. Keep aside., Pour the milk chocolate mousse into a plastic piping bag and fold the top end of the piping bag so as to seal it. Snip a bit off the tip so as to get a small hole for the piping to come out., Pipe out ¼ of the milk chocolate mousse in a tall glass., Pour the white chocolate mousse into a plastic piping bag and fold the top end of the piping bag so as to seal it. Snip a bit off the tip so as to get a small hole for the piping to come out., Pipe out ¼ of the white chocolate mousse on top of the milk chocolate mousse in the same tall glass., Pour the dark chocolate mousse into a plastic piping bag and fold the top end of the piping bag so as to seal it. Snip a bit off the tip so as to get a tiny hole for the piping to come out., Pipe out ¼ of the dark chocolate mousse on top of the white chocolate mousse in the same tall glass., Pour ¼ of the chocolate sauce and rotate the glass clockwise, so as to spread it evenly., Repeat the steps 2, 4, 6 and 7 to make 3 more glasses., Refrigerate for at least 3 to 4 hours or till the mousse sets., Serve chilled., For the chocolate sauce- combine ½ cup dark chocolate along with 2 tbsp of milk in a microwave safe bowl and microwave on high for 30 seconds. Mix well till no lumps remain. Use as required.] | [Energy, 630 cal, Protein, 10.7 g, Carbohydrates, 46.6 g, Fiber, 0 g, Fat, 57.7 g, Cholesterol, 5 mg, Sodium, 23.8 mg] | trio-mousse--mousses-recipe-35877r |
| rcp4727 | Tropical Ambrosia | NA | NA | [chopped mixed fruits, desiccated coconut, sugar, thick curds (dahi), beaten whipped cream, powdered sugar, vanilla essence] | 10 mins | 2 mins | [Fruit Based Indian Desserts, Father's Day, Children's Day, Desserts for Entertaining, Refrigerator, Quick Indian Sweets, Quick Desserts] | 2Makes 2 glasses | Indian | Sautéing desiccated coconut with sugar results in a crunchy topping that complements the pleasantly sour taste of thick curds. In this luscious dessert, an assortment of tropical fruits is topped with a creamy curd mixture and garnished with the caramelised coconut mixture. A small dose of powdered sugar and a mild vanilla flavouring make the curd-cream mixture very pleasing to the taste buds. Chop up your favourite fruits for this Desserts , to make the Tropical Ambrosia just perfect for you! | [Combine the desiccated coconut and sugar in a broad non-stick pan and roast over a slow flame for 2 minutes, while stirring conyinuously. Keep aside., Combine the thick curds, beaten whipped cream, powdered sugar and vanilla essence in a small bowl and whisk well. Keep refrigerated., Arrange half the fruits in a long stemmed glass., Top with the curd-cream mixture and sprinkle ½ of the desiccated coconut mixture on top., Repeat steps 3 and 4 to make 1 more glass., Refrigerate for 1 hour and serve chilled., Desiccated coconut is best stored in the side compartment of the freezer in a ziploc bag or in an air-tight container. It retains its freshness, flavour and texture better this way, than in the refrigerator section.] | [Energy, 294 cal, Protein, 3.3 g, Carbohydrates, 44.4 g, Fiber, 3.4 g, Fat, 10.6 g, Cholesterol, 8 mg, Sodium, 32 mg] | tropical-ambrosia-4727r |
| rcp41245 | Tropical Pina Colada | NA | NA | [chopped bananas, pineapple juice, coconut milk, desiccated coconut] | 5 mins | 0 mins | [Innovative Indian Recipes, Indian Mocktails, Indian Birthday Party, High Tea Party, Western Party, Cocktail Party, Mixer] | 3Makes 3 glasses | Indian | Pina Colada is an ever-popular drink that combines the soothing flavour of coconut milk with the peppy taste of pineapples to get a well-balanced flavour and mouth-feel. This recipe gives you Pina Colada with a slight twist. We have added bananas to the combo to give the drink a creamier texture as well as a natural sweetness. A garnish of desiccated coconut improves the texture as well as the visual appeal of this Tropical Pina Colada, raising its status from great to unbeatably great! Tropical Pina Colada makes a refreshing mocktail to serve at any party . | [Combine all the ingredients in a mixer and blend till smooth., Pour equal quantities of the drink into 3 individual glasses., Serve immediately garnished with dessicated coconut.] | [Energy, 231 cal, Protein, 1.5 g, Carbohydrates, 37.7 g, Fiber, 5.8 g, Fat, 8 g, Cholesterol, 0 mg, Sodium, 81.3 mg] | tropical-pina-colada-41245r |
| rcp33189 | Tropical Sip ( Party Drinks ) | NA | Veg | [whipped cream, coconut milk, ice, sugar syrup, lemon juice, orange juice, pineapple juice] | 5 mins | 0 mins | [Indian Mocktails, No Cooking Veg Indian, Refrigerator] | 4Makes 4 glasses | Indian | Tropical sip, the last thing you would have imagined is to find coconut milk in a mocktail! but good things find a place everywhere. The coconut milk imparts a nice, creamy feel to this drink. It mellows the tangy taste of pineapple and orange. Best served in shot glasses as a welcome drink at your party! glass used: hi-ball glass | [Combine the whipped cream and coconut milk powder in a bowl and whisk well., Refrigerate for atleast 1 hour., Combine all the ingredients, except the crushed ice, in a cocktail shaker and shake well., In each hi-ball glass place ¼ cup of crushed ice. Pour equal quantity of the juice over it., Float ½ tbsp of the chilled coconut cream topping gently in each glass and serve immediately., If you do not like the coconut flavour, use 1/3 cup of whipped cream instead. Alternatively, coconut cream can also be used.] | [Energy, 442 cal, Protein, 5.1 g, Carbohydrates, 95.3 g, Fiber, 17.6 g, Fat, 4.5 g, Cholesterol, 0 mg, Sodium, 166.6 mg] | tropical-sip--party-drinks--33189r |
| rcp36252 | Tropical Watermelon Smoothie ( Burgers and Smoothie Recipe) | NA | NA | [chopped watermelon (tarbuj), chopped bananas, coconut milk, vanilla ice-cream, sugar, ice] | 15 mins | 0 mins | [Indian Milkshakes & Smoothies, Quick 4 Ingredients, Kids After School, Snack Recipes for Kids] | 2Makes 2 big glasses | Indian | Watermelons are now available throughout the year, yet the tropical watermelon smoothie turns out best when the juicy, crunchy fruit is in season. The high water content of watermelon is perfectly balanced by the addition of bananas, coconut milk and ice-cream. | [Combine the coconut milk, vanilla ice-cream, watermelon, bananas and sugar and blend in a juicer till the mixture is smooth and frothy., Pour equal quantities of the smoothie into 2 individual glasses., Serve immediately topped with 2 tbsp of crushed ice in each glass.] | [Energy, 379 cal, Protein, 3.4 g, Carbohydrates, 64.2 g, Fiber, 1.8 g, Fat, 11.8 g, Cholesterol, 0 mg, Sodium, 68.9 mg] | tropical-watermelon-smoothie--burgers-and-smoothie-recipe-36252r |
| rcp4232 | Tulsi Tea | NA | NA | [tulsi leaves (indian basil), lemon juice] | 2 mins | 10 mins | [Tea, Chai, Low Cal Beverages, Boiled Indian recipes, Non-stick Pan, Home Remedies, Malaria Diet, Indian Diabetic Drinks] | 1Makes 1.25 cups | Indian | tulsi tea | Indian basil tea | tulsi tea for sore throat | tulsi tea for weight loss | with 12 amazing images. tulsi tea is made from 2 ingredients, tulsi leaves ( considered a holy herb in India) + lemon juice. Tulsi leaves are cooked in water for 10 minutes. Strain the water and add lemon juices and your tulsi tea for weight loss is ready. Comforting and refreshing at the same time, this Indian basil tea, with its unmistakable herbal accents is a wonderful cure for sore throat. While the anti-viral and soothing properties of tulsi are well-known, what makes this remedy all the more effective is the addition of lemon juice to tulsi tea for sore throat. All together tulsi tea helps to expel the mucus, soothe the throat and improve your immunity with its anti-oxidant powers. Of course, the blend of herbal and lemony flavours in Tulsi Tea is a hit with the palate! You can also try other recipes with tulsi leaves like Organic Pineapple Tulsi Drink and Fresh Herbal Tea. Enjoy how to make tulsi tea | Indian basil tea | tulsi tea for sore throat | tulsi tea for weight loss | with detailed step by step photos below. | [To make tulsi tea, combine the tulsi and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally., Strain the water using a strainer in a deep bowl., Add the lemon juice and mix well., Serve the tulsi tea warm.] | [Energy, 9 cal, Protein, 0.2 g, Carbohydrates, 1.8 g, Fiber, 0.3 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 0.3 mg] | tulsi-tea-4232r |
| rcp41754 | Tulsi Water | NA | NA | [chopped tulsi leaves (indian basil), water] | 2 mins | 0 mins | [Indian Drinks / Sharbats, Low Cal Beverages, Non-stick Pan, Thalassemia, Acidity Drinks] | 4Makes 4 small glasses | Indian | tulsi water | 100% tulsi water | holy basil water | indian tulsi water | with 10 mazing images. Tulsi Water is a popular healthy drink and the Indian palate is accustomed to the pleasant and rejuvenating flavour of tulsi. It puts us at ease and refreshes our senses. Here is great news for those with acidity. Sipping on Tulsi Water two or three times a day helps to keep acidity at bay. Have a glass of it early in the morning before eating anything else, and you are all set to face the day with josh! You can also try Ginger Cinnamon Tea and Ajwain Water. Enjoy how to make Tulsi Water recipe with detailed step by step photos below. | [To make tulsi water, combine the hot water and tulsi in a deep bowl and mix well. Cover with a lid and keep aside for 15 minutes., Serve the tulsi water warm or cool and serve.] | [Energy, 1 cal, Protein, 0.1 g, Carbohydrates, 0.1 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.1 mg] | tulsi-water-41754r |
| rcp41384 | Tuppa Dosa, Soft Ghee Dosa | Snacks | NA | [rice (chawal), urad dal (split black lentils), fenugreek (methi) seeds, salt, ghee, sambhar, coconut chutney] | 5 mins | 45 mins | [Different Types of Dosa, Andhra Cuisine, Breakfast Idlis / Dosas / Uttapam, Indian snacks with little planning, Indian Snacks for Entertaining, Evening Tea Snacks, Indian Travel Food Idli, Dosa, Upma] | 15Makes 15 dosas | Andhra | Tuppa in Kannada means ghee, and that makes the highlight of this recipe obvious! This dosa is a special one, which is often made when there are guests. You can actually smell the ghee from outside the house, and it will make you drool! Since the batter for this dosa uses more urad than usual dosas, the Tuppa Dosa also turns out soft and fluffy, which makes it doubly delightful. The reddish brown hue, and rich aroma of ghee and fenugreek make this dosa a truly special culinary treat! Enjoy it hot off the tava with sambhar and chutney. Try other dosa recipes like Set Dosa and Neer Dosa . | [Combine the raw rice, urad dal and fenugreek seeds in a deep bowl and soak it in enough water for 2 hours. Drain well., Blend in a mixer along with approx. 1¼ cups of water till smooth., Transfer the mixture into a deep bowl, add the salt, mix well and cover with a lid and keep aside to ferment in a warm place for 8 hours., Once fermented, mix it very well., Heat a non-stick tava (griddle) pour a ladleful of the batter over it and spread it evenly to make a 175 mm. (7”) diameter circle and cook using ghee on a medium flame till it turns light brown in colour from both the sides., Repeat with the remaining batter to make 14 more dosas., Serve immediately with sambhar and coconut chutney.] | [Energy, 84 cal, Protein, 2.4 g, Carbohydrates, 12.5 g, Fiber, 1.3 g, Fat, 2.7 g, Cholesterol, 0 mg, Sodium, 3.5 mg] | tuppa-dosa-soft-ghee-dosa-41384r |
| rcp3577 | Turai Aur Moong ki Dal | NA | Veg | [yellow moong dal (split yellow gram), chopped ridge gourd (turai), oil, cumin seeds (jeera), mustard seeds ( rai / sarson), asafoetida (hing), chopped garlic (lehsun), chopped onions, ginger-green chilli paste, chopped tomatoes, turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, garam masala, salt, lemon juice, chopped coriander (dhania)] | 10 mins | 20 mins | [Collection of Gujarati Dals / Kadhis, Popular Dals from all over India, Low Calorie Dals, Low Calorie Kadhis, Indian Pressure Cooker, Healthy Pressure Cooker, Pressure Cooker Vegetables, Pressure Cooker] | 5Makes 5 servings | Gujarati | turai moong dal recipe | healthy ridge gourd moong dal | turiya mag ni dal | Turai is disliked by many of us due to its unusual appearance. It is actually one of those vegetables that absorbs other flavours beautifully and has been made more delicious and nutritious by addition it to moong dal. Moong dal is one of the easiest dals to digest and also provides plenty of proteins and iron. | [To make turai moong dal recipe, combine the moong dal and turai with 2 cups of water., Pressure cook for 2 whistles, until the dal is cooked. Allow the steam to escape and then open the lid. Whisk well and keep aside., Heat the oil in a deep pan, add the cumin seeds, mustard seeds, garlic and onions. Saute on a medium flame for 2 to 3 minutes., Add ginger green chilli paste and tomatoes, mix well and cook on a medium flame for 2 minutes., Add turmeric powder, chilli powder, coriander cumin seeds powder, garam masala, whisked dal, 1 cup water and salt to taste., Mix well and cook on medium flame 4 to 5 minutes. Add lemon juice, coriander and mix well., Serve turai moong dal hot.] | [Energy, 142 cal, Protein, 8 g, Carbohydrates, 21.9 g, Fiber, 3.6 g, Fat, 2.5 g, Cholesterol, 0 mg, Sodium, 12.6 mg] | turai-aur-moong-ki-dal-3577r |
| rcp4785 | Turai Aur Moong ki Dal ( Dals) | NA | Veg | [yellow moong dal (split yellow gram), chopped ridge gourd (turai), ginger-green chilli paste, turmeric powder (haldi), salt, oil, chopped onions, cumin seeds (jeera), asafoetida (hing), chilli powder, garam masala, chopped coriander (dhania)] | 15 mins | 15 mins | [Popular Dals from all over India, Indian Pressure Cooker, Pressure Cooker Vegetables, Pressure Cooker, Deep Pan] | 8Makes 8 servings (8 serving ) | Indian | Not sure how to use up the remaining ridge gourd lying in your fridge? Make some delicious dal using ridge gourd an ingredient. Sautéed ridge gourd, onions and spice are cooked together with pressure-cooked moong dal and a sizzling hot tempering poured over it. Serve hot, it tastes delicious! | [Clean, wash and soak the moong dal in water for about 30 minutes. Drain., Combine the moong dal, ginger-green chilli paste, turmeric powder and salt with 3 cups of water and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Whisk well to mash the dal. Keep aside., Heat ½ tbsp oil in a deep pan, add the onions and sauté on a medium flame for 1 minute or till it turns translucent., Add the turai, salt and ½ cup of water, mix well and cover and cook on a medium flame for 5 minutes, while stirring occasionally., Add the cooked dal , ½ cup of water, mix well and bring to a boil. Keep aside., 8. Heat the remaining 1 tbsp oil in a small pan, add the cumin seeds, asafoetida, chilli powder and garam masala and sauté on a medium flame for a few seconds., 9. Pour this tempering over the prepared dal and mix well., Serve hot garnished with coriander.] | [Energy, 103 cal, Protein, 5 g, Carbohydrates, 13.9 g, Fiber, 2.1 g, Fat, 3 g, Cholesterol, 0 mg, Vitamin A, 41.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.6 mg, Vitamin C, 2.9 mg, Folic Acid, 15.2 mcg, Calcium, 12.3 mg, Iron, 23.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 219.8 mg, Potassium, 32.2 mg, Zinc, 0.2 mg] | turai-aur-moong-ki-dal---dals-4785r |
| rcp2768 | Turai Aur Nariyal, Microwave Subzi | NA | NA | [ridge gourd (turai) slices, oil, mustard seeds ( rai / sarson), curry leaves (kadi patta), ginger ale squash, chopped green chillies, turmeric powder (haldi), salt, grated coconut, sugar, lemon juice, chopped coriander (dhania)] | 10 mins | 9 mins | [Quick Sabzis, Sukhi Sabzis, Semi-Dry Sabzis, Microwave Subzi, Microwave, Microwave, Quick Sabzis] | 2Makes 2 servings | NA | In a rush but want to have something nutritious and tasty? Go for this Turai Aur Nariyal, a quick and easy subzi made in the microwave oven. In this mouth-watering recipe, the ridge gourd is cooked with a traditional tempering and flavoured with ginger and green chillies. Enhanced with coconut, lemon juice and coriander, this subzi has a very appetizing aroma and flavour that nobody can resist. Amazingly, this recipe uses only common, everyday ingredients that you don’t have to think twice about. Relish this tasty subzi with phulkas , parathas or even rice and dal . | [Combine the oil, mustard seeds, curry leaves, ginger and green chillies in a microwave safe bowl and microwave on high for 1 minute., Add the turai, turmeric powder and salt, mix well and microwave on high for 6 minutes., Add the coconut, sugar and lemon juice, mix well and microwave on high for 2 minutes., Serve hot garnished with coriander.] | [Energy, 151 cal, Protein, 1.1 g, Carbohydrates, 7.7 g, Fiber, 3.6 g, Fat, 12.8 g, Cholesterol, 0 mg, Vitamin A, 99.2 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.3 mg, Vitamin C, 5.9 mg, Folic Acid, 1.6 mcg, Calcium, 20.3 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 2.8 mg, Potassium, 54.8 mg, Zinc, 0.4 mg] | turai-aur-nariyal-microwave-subzi-2768r |
| rcp3407 | Turai Chutney, Ridge Gourd Chutney | Lunch | NA | [chopped ridge gourd (turai), oil, mustard seeds ( rai / sarson), whole dry kashmiri red chillies green chillies, garlic (lehsun) cloves, curry leaves (kadi patta), chopped tomatoes, salt] | 10 mins | 15 mins | [South Indian Chutney, Andhra Cuisine, different kinds of Indian chutney, Indian Party, Mixer, Quick Chutneys, South Indian Lunch] | 1Makes 1 servings (14 tbsp ) | Andhra | turai chutney recipe | ridge gourd chutney | South Indian turai chutney | Andhra style beerakaya chutney | with 23 amazing images. turai chutney recipe | ridge gourd chutney | South Indian turai chutney | Andhra style beerakaya chutney is a unique accompaniment with a mild sour taste. Learn how to make ridge gourd chutney. To make turai chutney, heat the oil in a pan and add the mustard seeds. When the seeds crackle, add the green chillies, garlic and curry leaves and stir for a few seconds. Add the turai, tomatoes and salt and sauté for 8 to 10 minutes or until the vegetable pieces are soft. Allow to cool completely and purée to a fine paste in a blender. Serve immediately or store refrigerated for upto 2 days. South Indian turai chutney is absolutely delicious. Being classified under chutneys, it teams up well with idli to rava dosa and even onion tomato uttapam. But this chutney is often eaten with plain hot rice drizzled with a few drops of melted ghee and it makes a meal by itself. When you have no time to make sabzi, you can carry this chutney with roti in your tiffin box too! Turai or ridge gourd is cooked with tomatoes, tempered with mustard, green chillies, garlic and curry leaves and then puréed to get a smooth and tasty Andhra style beerakaya chutney. Many South Indians use the peel of ridge gourd to make the chutney too! You can use gingelly or sesame oil in this ridge gourd chutney to enhance its South Indian flavours. Tips for turai chutney. 1. Store ridge gourd chutney refrigerated for upto 2 days. 2. Serve turai chutney with roti. 3. South Indian turai chutney | Andhra style beerakaya chutney | goes well the rice and ghee. 4. Turai chutney goes well with idli and dosas. Enjoy turai chutney recipe | ridge gourd chutney | South Indian turai chutney | Andhra style beerakaya chutney | with step by step photos. | [To make turai chutney, heat the oil in a pan and add the mustard seeds. When the seeds crackle, add the green chillies, garlic and curry leaves and stir for a few seconds., Add the turai, tomatoes and salt and sauté for 8 to 10 minutes or until the vegetable pieces are soft., Allow to cool completely and purée to a fine paste in a blender., Serve the turai chutney immediately or store refrigerated for upto 2 days.] | [Energy, 23 cal, Protein, 0.2 g, Carbohydrates, 0.7 g, Fiber, 0.4 g, Fat, 2.2 g, Cholesterol, 0 mg, Sodium, 1.7 mg] | turai-chutney-ridge-gourd-chutney-3407r |
| rcp3500 | Turai Onion Vegetable | NA | Veg | [sliced ridge gourd (turai), onions, cumin seeds (jeera), chopped ginger (adrak), chopped garlic (lehsun), green chilli, yellow moong dal (split yellow gram), turmeric powder (haldi), chopped tomatoes, oil, salt, chopped coriander (dhania)] | 10 mins | 25 mins | [Sukhi Sabzis, Low Cal Subzis, Saute, Non-stick Pan, Non Stick Kadai Veg, Healthy Sabzis, Healthy Indian Acidity recipes] | 4Makes 4 servings | Indian | Turai, a vegetable that is low in calories and carbohydrate, is combined with onion and flavoured with ginger and garlic to make a simple dish ideal for those of us who like simple flavours. Though the recipe says to use peeled turai feel free to use them unpeeled to take advantage of the fibre content present in the peel. Serve this dish with hot phulkas and a salad. | [Heat the oil in a non-stick pan and add the cumin seeds., When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the ginger, garlic, green chilli and turai, mix well and sauté for 2 to 3 minutes., Add the moong dal, turmeric powder, salt and approx. ½ cup of water, mix well and cover and cook on a medium flame for 7 to 8 minutes or till the turai and dal are soft, while stirring occasionally., Add the tomatoes and mix well and cook on a slow flame for 4 to 5 minutes or till the tomatoes are soft enough, while stirring occasionally., Serve hot garnished with the coriander.] | [Not Given] | turai-onion-vegetable-3500r |
| rcp40187 | Turai Pulao | Dinner | Veg | [long grain rice (basmati chawal), chopped ridge gourd (turai), oil, cumin seeds (jeera), cinnamon (dalchini), cloves (laung / lavang), black cardamom (badi elaichi), sliced onions, ginger-garlic paste, green chillies, chopped tomatoes, turmeric powder (haldi), coriander-cumin seeds powder, chilli powder, biryani masala, salt, chopped coriander (dhania)] | 10 mins | 20 mins | [Maharashtrian Bhaat (Rice), One Dish Vegetarian Meals, One Meal Dinner, Traditional Indian Rice Recipes, Pulaos, Indian Party, Non Stick Kadai Veg] | 5Makes 5 servings | Maharashtrian | turai pulao recipe | dodkyacha bhaat | ridge gourd rice in a pressure cooker | with 29 amazing images. While not quite a khichdi or stir fry rice, dodkyacha bhaat offers a delightful home-style taste with its basic ingredients. Learn how to make turai pulao recipe | dodkyacha bhaat | ridge gourd rice in a pressure cooker | turai pulao, also known as dodkyacha bhaat, is a delectable dish with a harmonious blend of tender ridge gourd (known as "turai" in Hindi), fragrant basmati rice, and an array of aromatic spices. Cubes of tender ridge gourd are stir-fried with warming spices like cumin, coriander, and turmeric, infusing them with rich aromas. Fluffy basmati rice is then added, creating a vibrant canvas of flavours. Each bite bursts with the subtle sweetness of the turai, cooked together with rice in a pressure cooker for a one-pot wonder. turai pulao is a simple yet satisfying dish, perfect for a comforting weeknight meal. Add a dollop of ghee to the hot rice just before having it. Also do try other Maharashtrian rice recipes like Vangi Bhath and Tendli Bhaat. pro tips to make turai ka pulao: 1. For an interesting textural contrast, you can add some thinly sliced onions fried golden brown just before serving. This adds a delightful crunch to the soft and fluffy pulao. 2. For a richer, creamier texture, you can add a little yogurt along with the spices. This will balance the spice level and add a touch of creaminess. 3. You can soak the rice for 20-30 minutes, but rinse it well to remove excess starch. This prevents the rice from becoming mushy in the final dish. Enjoy turai pulao recipe | dodkyacha bhaat | ridge gourd rice in a pressure cooker | with detailed step by step photos. | [To make turai pulao recipe, heat oil in a pressure cooker, add cumin seeds, cinnamon, cloves, cardamom and onions., Saute on a medium flame for 2 to 3 minutes. Add the ginger garlic paste, green chillies and tomatoes. Saute for 2 minutes., Add ridge gourd, turmeric powder, coriander cumin seeds powder, chilli powder, biryani masala add ½ cup hot water., Mix well and cook on a medium flame for 2 to 3 minutes. Add the rice, salt and 2 cups of hot water. Mix well., Pressure cook it on a medium flame for 2 whistles. Allow the steam to escape and then open the lid., Serve turai pulao hot garnished with coriander.] | [Energy, 246 cal, Protein, 3.5 g, Carbohydrates, 37 g, Fiber, 2.9 g, Fat, 9.3 g, Cholesterol, 0 mg, Sodium, 6.2 mg] | turai-pulao-40187r |
| rcp22678 | Turai Stir-Fry | NA | NA | [chana dal (split Bengal gram), ridge gourd (turai) slices, blanched, oil, mustard seeds ( rai / sarson), urad dal (split black lentils), dry red chilli flakes (paprika), freshly grated coconut, salt] | | | [Indian Stir Fry, Sukhi Sabzis, Low Cal Subzis, Stir-fry, Non-stick Pan, Diabetic Sabzis] | 4Makes 4 servings | Indian | An innovative way to enjoy turai with traditional pulses sprinkled with coconut. | [Soak the chana dal in water for 30 minutes and then blanch it in boiling water for 3 to 4 minutes., Drain and discard the water. Keep the chana dal aside., Blanch the ridge gourd too in boiling water for 2-3 minutes., Drain and discard the water. Keep the ridge gourd aside., Heat the oil in a wok and add the mustard seeds and urad dal., When they crackle, add the chana dal, ridge gourd, red chilli flakes, coconut and salt and stir-fry on a high flame, for a few minutes., Sprinkle a little water if the mixture becomes too dry., Serve immediately.] | [Not Given] | turai-stir-fry-22678r |
| rcp4334 | Turia Dhokli | NA | NA | [whole wheat flour (gehun ka atta), besan (bengal gram flour), chilli powder, turmeric powder (haldi), oil, chopped coriander (dhania), salt, whole wheat flour (gehun ka atta), chopped ridge gourd (turai), asafoetida (hing), turmeric powder (haldi), chilli powder, ginger-green chilli paste, sugar, oil, salt] | 10 mins | 20 mins | [Gujarati Shaak Sabzi, Traditional Indian Sabzis, Pan] | 2Makes 2 servings (2serving ) | Gujarati | Adding whole wheat flour dhokli to a vegetable preparation helps to balance the flavour and also makes the dish more filling. Here, coriander-flavoured wheat flour dhoklis are cooked with a simple ridge gourd subzi, making it more wholesome and tasteful. Serve hot and fresh, for a soothing and sumptuous meal. | [Combine all the ingredients in a deep bowl and knead into a firm dough using enough water. Cover and keep aside., Meanwhile, heat the oil in a deep pan, and add the asafoetida, turia, turmeric powder and salt, mix well and sauté on a medium flame for a few seconds., Add 2 cups of water, chilli powder, ginger-green chilli paste and cook on a medium flame for 8 to 10 minutes, while stirring occasionally., Add the sugar and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside., Divide the dough into 2 equal portions and roll out each portion into a 175 mm. (7") diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the chapatis for a few seconds from both the sides., Cool and cut each chapati into diamond shapes., Bring the vegetable to a boil, the dhokli pieces and cook on a medium flame for 5 to 7 minutes till the dhokli is cooked., Serve immediately.] | [Energy, 156 cal, Protein, 3.9 g, Carbohydrates, 19.4 g, Fiber, 4.4 g, Fat, 7.3 g, Cholesterol, 0 mg, Sodium, 11.1 mg] | turia-dhokli-4334r |
| rcp592 | Turiya Mag Ni Dal ( Gujarati Recipe) | Dinner | NA | [ridge gourd (turai), yellow moong dal (split yellow gram), oil, cumin seeds (jeera), mustard seeds ( rai / sarson), asafoetida (hing), ginger-green chilli paste, turmeric powder (haldi), chilli powder, sugar, salt, lemon juice, chopped coriander (dhania)] | 15 mins | 20 mins | [Gujarati Shaak Sabzi, Collection of Gujarati Dals / Kadhis, Dinner, Quick Sabzis, Sabzis with Gravies, Traditional Indian Sabzis, Indian Curry recipes, North Indian, South Indian] | 4Makes 4 servings | Gujarati | turiya mag ni dal recipe | turai moong dal | healthy ridge gourd curry | with 30 images. turiya mag ni dal is a popular Gujarati dal. Learn to make healthy ridge gourd curry. turai moong dal is a day-to-day preparation in Gujarati households, preferred mainly due to its simplicity. With a hint of basic Gujarati spices and a peppiness imparted by lemon juice, this turai moong dal preparation of ridge gourd and moong dal is quite unique and entertaining in its own way. turiya mag ni dal is indeed very light and a good choice for those who want to diet by cutting out on starch and oil. Consuming ridge gourd regularly can help to maintain blood sugar levels and hence diabetic friendly. It's absolutely low in fat and nil in cholesterol. Enjoy turiya mag ni dal recipe | turai moong dal | healthy ridge gourd curry | with step by step photos. | [To make turiya mag ni dal, soak the moong dal in enough warm water for 1 hour. Drain and keep aside., Heat the oil in a non-stick kadhai and add the cumin seeds, mustard seeds and asafoetida., When the seeds crackle, add the ridge gourd and soaked moong dal and sauté on a medium flame for 2 minutes., Add 2½ cups of water, ginger-green chilli paste, turmeric powder, chilli powder, sugar and salt, mix well and cook on a slow flame for 12 to 15 minutes or till the ridge gourd becomes tender and the dal is cooked, while stirring occasionally., Add the lemon juice and mix well., Serve the turiya mag ni dal hot garnished with coriander.] | [Energy, 175 cal, Protein, 9.5 g, Carbohydrates, 24.5 g, Fiber, 3.8 g, Fat, 4.3 g, Cholesterol, 0 mg, Sodium, 11.4 mg] | turiya-mag-ni-dal--gujarati-recipe-592r |
| rcp591 | Turiya Patra, Gujarati Turiya Patra Nu Shaak | Snacks | Veg | [ridge gourd (turai) cubes, patras, oil, cumin seeds (jeera), asafoetida (hing), baking soda, coconut-coriander masala, turmeric powder (haldi), salt, sugar, grated coconut, chopped coriander (dhania)] | 10 mins | 13 mins | [Gujarati Shaak Sabzi, Indian Steamed Snacks, Semi-Dry Sabzis, Traditional Indian Sabzis, Steam, Steamer, Non Stick Kadai Veg] | 4Makes 4 servings (4serving ) | Gujarati | turiya patra sabzi | Gujarati turiya patra nu shaak | healthy ridge gourd vegetable | with 25 amazing images. Turiya patra features an unusual combination of ridge gourd and patra. But, however uncommon the combination might sound to you, it is very common in Gujarati tradition. Gujarati turiya patra nu shaak is a must-serve item for weddings held in Gujarat. In the customary way, people add the paatras directly without steaming, but that takes much longer to cook. So, I always suggest steaming and adding the patras as in this quick and easy version of ridge gourd vegetable. Preparation for Turiya patra sabzi takes a while but the outcome is amazing and super tasty. We have made a special Gujarati coconut coriander masala and have added to the sabzi, which makes the turiya patra sabzi super delicious. Turiya is also known as ridge gourd. Patra recipe is also called Gujarati patra or Maharashtrian alu vadi. If you have a Gujju friend or a gujju colleague, you would have definitely heard of patra or would have known their love for this supremely delicious dish! You can also easily make it at home by simply following the patra recipe we have got for you!! See why turiya patra sabzi is healthy. This ridge gourd is absolutely low in calories and carbs, thus making it a very virtuous choice for those on low-cal and low-carb diet. Consuming ridge gourd regularly can help to maintain blood sugar levels and hence diabetic friendly. Colocasia leaves are a very good source of vitamin A – an important vitamin which helps in vision. Colcocasia leaves are very nutritious as well as tasty, especially if made into patras – a smooth paste of besan with spicy, sweet and sour flavours is applied over the leaves, rolled and steamed. This requires skill and practice; however, it is easy once you start doing it. You can also use ready-made patra to make turiya patra sabzi if you wish to. Serve turiya patra nu shaak immediately with roti, chapatti and phulka. Learn to make turiya patra sabzi | Gujarati turiya patra nu shaak | healthy ridge gourd vegetable | with detailed step by step recipe photos and video. | [To make turiya patra, heat the oil in a non-stick kadhai and add the cumin seeds., When the seeds crackle, add the ridge gourd, asafoetida, soda bi–carb and 1 cup of water and mix well., Cover and cook on a medium flame for 5 minutes., Add the coconut-coriander paste, turmeric powder and salt, mix well and cook on a medium flame for another 5 minutes or till the ridge gourd becomes tender, stirring occasionally., Add the patra and sugar, toss gently and simmer for 2 minutes, while stirring once in between., Serve turiya patra hot garnished with coconut and coriander.] | [Energy, 107 cal, Protein, 1.7 g, Carbohydrates, 5.6 g, Fiber, 3.5 g, Fat, 8.6 g, Cholesterol, 0 mg, Sodium, 1.6 mg] | turiya-patra-gujarati--turiya-patra-nu-shaak-591r |
| rcp42699 | Turmeric and Cinnamon Detox Water | NA | NA | [turmeric powder (haldi), cinnamon (dalchini) powder, lemon juice] | 2 mins | 4 mins | [Quick 3 Ingredients, Antioxidant Drinks] | 1Makes 1 servings | NA | turmeric cinnamon drink | heathy Indian turmeric cinnamon water | turmeric cinnamon water for cold and cough | with 7 amazing images. A couple of effective detoxifiers team up in this awesome turmeric cinnamon drink, which is great to have in the morning or any time of the day for that matter. This heathy Indian turmeric cinnamon water is made from only 3 ingredients, turmeric, cinnamon and lemon juice and is quick to make in the morning. The Turmeric and Cinnamon Detox Water will work wonders for your health. Turmeric has antiseptic properties, and also helps ward off cough and cold. It is antioxidant and helps detoxify your body. Cinnamon, on the other hand, is anti-diabetic and also effectively fights infections. Lemon, as we all know, gives your skin a healthy glow and improves absorption of iron from your food thereby improving general health. Notes on turmeric cinnamon water for cold and cough. 1. Now add the cinnamon powder. Recent studies have determined that consuming as little as one-half teaspoon of cinnamon powder each day may reduce blood sugar, cholesterol, and triglyceride levels by as much as 20 per cent, in Type II diabetes patients. 2. A warm glass of this water is sure to soothe your throat. Well, lemon juice has been added in this water to make it more appetizing and counter-balance the strong of turmeric powder, which some people don’t enjoy. To add to the merits of this tasty turmeric cinnamon drink, it also helps in maintaining body weight. Definitely a must-try! Enjoy how to make turmeric cinnamon drink | heathy Indian turmeric cinnamon water | turmeric cinnamon water for cold and cough | with detailed step by step photos. | [To make the turmeric and cinnamon detox water recipe, take 1 cup of water in a deep saucepan and heat it for 2 -3 minutes till hot., Add the turmeric powder, mix well and heat for 1 more minute., Now add the cinnamon powder, mix well and switch off the flame., Let the water cool down a little and add the lemon juice and mix well., Serve turmeric and cinnamon detox water immediately.] | [Energy, 3 cal, Protein, 0.1 g, Carbohydrates, 0.6 g, Fiber, 0.1 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.1 mg] | turmeric-and-cinnamon-detox-water-42699r |
| rcp42772 | Turmeric with Black Pepper for Anti-inflammation | NA | Veg | [turmeric powder (haldi), freshly ground black pepper (kalimirch), ghee] | 1 mins | 0 mins | [Indian Veg Recipes, Diabetic recipes, Home Remedies, Healthy Heart, Low Cholesterol, Fatty Liver Diet, Cancer Healthy] | 1Makes 1 servings | Indian | turmeric with black pepper recipe | haldi and black pepper with ghee/olive oil | turmeric with black pepper for anti inflammation | with 5 amazing images. turmeric with black pepper recipe is actually turmeric with black pepper and ghee. This is an age old Indian turmeric with black pepper recipe which requires 3 ingredients to make it work which are turmeric (haldi) , black pepper and ghee. We explain in detail why turmeric with black pepper combination and the ratio of turmeric powder to black pepper to be had. Want to stay healthy? Turn to Turmeric with Black Pepper for Anti-inflammation. Turmeric powder which is an important spice in most Indian spice box should be included daily in our diet. The compound ‘curcumin’ in it serves the purpose of preventing inflammation in the body and helping you go healthy a long way. But there is a catch. Curcumin is easily metabolized in the body and so not much is available for absorption. Freshly ground black pepper shows its magical touch here. It abounds in a compound ‘piperine’ which prevents the curcumin from being metabolized easily and enhances its absorption in body. Curcumin also needs some kind of fat for its absorption. So turn to healthy fats like ghee or olive oil. 1 serving of Turmeric with Black Pepper for Anti-inflammation at least 3 to 4 times a week is recommended. Enjoy how to make Turmeric with Black Pepper for Anti-inflammation recipe with detailed step by step photos below. | [To make turmeric with black pepper for anti-inflammation, combine the turmeric powder, black pepper powder and ghee in a small plate and mix well., Serve the turmeric with black pepper for anti-inflammation immediately.] | [Energy, 52 cal, Protein, 0.4 g, Carbohydrates, 1.3 g, Fiber, 0.4 g, Fat, 5.2 g, Cholesterol, 0 mg, Sodium, 0.7 mg] | turmeric-with-black-pepper-for-anti-inflammation-42772r |
| rcp6503 | Two in A Bowl Soup, Potato and Broccoli Soup | Dinner | Veg | [cubed potatoes, chopped garlic (lehsun), chopped onions, dry red chilli flakes (paprika), milk, oil, salt, broccoli, onion, plain flour (maida), butter, salt] | 20 mins | 30 mins | [American Soups, Thick / Creamy Indian Soups, One Dish Vegetarian Meals, One Meal Dinner, Pan] | 4Makes 4 servings | Indian | A very delicious soup, that looks extremely different and inviting. Thick potato soup is served in one half of a soup bowl, with the other half filled in by thick, deliciously green broccoli soup. The soups must be thick so they don’t mix in the bowl. Slurp up! Also try other satiating and comforting thick and creamy soups like Spinach and Mint Soup Mulligatawny Soup and Broccoli and Walnut Soup . | [Heat the oil in a pan, add the garlic and onions and sauté for a few minutes., Add the potatoes and sauté for a few more minutes., Add 1½ cups of water and salt and simmer till the potatoes are cooked., Cool the potato mixture and blend to a smooth purée in a mixer with the milk., Add the chilli flakes and keep aside., Heat the butter in a pan, add the onion and sauté for a few minutes., Add the broccoli and stir for 4 to 5 minutes., Sprinkle the flour over the broccoli and continue stirring for another 2 minutes., Add 2 cups of water, stirring continuously., Simmer till the broccoli is tender and add the salt and pepper., Cool slightly and blend to a smooth purée in a mixer., Keep aside., Re-heat both the soups separately., Carefully pour both the soups on opposite sides of the bowl, so that both the soups have a line of differentiation., Repeat with three other bowls., Serve hot.] | [Energy, 260 cal, Protein, 5.5 g, Carbohydrates, 17 g, Fiber, 1.2 g, Fat, 17.4 g, Cholesterol, 0 mg, Vitamin A, 1323.1 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.8 mg, Vitamin C, 43 mg, Folic Acid, 31.6 mcg, Calcium, 213 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 72 mg, Potassium, 282.3 mg, Zinc, 0.4 mg] | two-in-a-bowl-soup--potato-and-broccoli-soup-6503r |
| rcp41427 | Tzatziki Dip, Lebanese Hung Curd and Cucumber Dip | NA | NA | [hung curds (chakka dahi), green cucumber, chopped dill leaves, grated garlic (lehsun), extra virgin olive oil, salt, pita bread] | 10 mins | 0 mins | [Lebanese Dips, Indian Dips / Sauces, Kebab Party, Indian Birthday Party, Western Party, Cocktail Party, Fondue Party] | 4Makes 4 servings | Indian | Tzatziki dip recipe | healthy Lebanese tzatziki dip | Lebanese hung curd and cucumber dip | Indian style tzatziki dip | with amazing 10 images. The Tzatziki Dip is also called Lebanese tzatziki dip made with hung curds or Greek yogurt, cucumber flavoured with garlic and dill leaves and extra virgin olive oil. All ingredients for this dip are easily available in the Indian retail stores. Indian style tzatziki dip is super quick and easy to make, if you have guests walking-in this can be made quickly. You can use it to make wraps, salads, sandwiches or have it with pita bread or your favourite veggies. Some people also prefer adding lemon juice to their tzatziki dip, you can add it too if you wish to. Although no cream is used in the recipe, the Tzatziki dip is very creamy because of the hung curds. To get the authentic texture, it is important to get really thick hung curds. The flavor is supremely satisfying. The peppy taste of this Tzatziki dip makes it a great accompaniment for whole wheat pita bread, Lavash or Chips, to make a wonderful finger food. You can munch on Lebanese hung curd and cucumber dip while watching Netflicks or TV, but it is so tasty that it can be served at Indian parties too! See why we call this a healthy Lebanese tzatziki dip? Hung curd help in digestion as it has very good bacteria. Hung curd is one of the richest source of protein, calcium and minerals. With that high water content, cucumber act as a broom for our system to sweep out harmful toxins from our body. The sterols from cucumber aid in managing blood cholesterol levels well and is diabetic friendly. You can also try other nice dips like the Queso Dip and the Nacho Chips with Cheese Dip. Learn to make Tzatziki dip recipe | healthy Lebanese tzatziki dip | Lebanese hung curd and cucumber dip | Indian style tzatziki dip | with detailed step by step recipe photos and video below. | [To make tzatziki dip, combine the cucumber and little salt in a deep bowl, mix well and keep aside for 10 to 15 minutes., Squeeze out the excess water and place in another deep bowl., Add all the remaining ingredients and mix well using a wooden spoon., Serve the tzatziki dip chilled with pita bread.] | [Energy, 88 cal, Protein, 2.4 g, Carbohydrates, 3.8 g, Fiber, 1.2 g, Fat, 5.8 g, Cholesterol, 8 mg, Sodium, 14.1 mg] | tzatziki-dip-lebanese-hung-curd-and-cucumber-dip-41427r |
| rcp1700 | Udipi Style Set Dosa, Sponge Dosa | Dinner | Veg | [parboiled rice (ukda chawal), rice (chawal), urad dal (split black lentils), fenugreek (methi) seeds, salt, oil, sambhar, coconut chutney, kadala curry] | 5 mins | 30 mins | [South Indian, Different Types of Dosa, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Indian snacks with little planning, One Dish Vegetarian Meals, One Meal Dinner] | 10Makes 10 dosas (10 dosa ) | South Indian | set dosa recipe | sponge dosa | set dosa without curd | Udipi style set dosa | set dosa recipe | sponge dosa | set dosa without curd | Udipi style set dosa is a famous snack from South Indian repertoire. Learn how to make sponge dosa. To make set dosa, wash and soak the par-boiled rice, raw rice, urad dal and fenugreek seeds in enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours. Drain and blend in a mixer along with 1 cup of water to make a batter of dropping consistency. Add the salt and mix well. Cover the batter with a lid and keep aside to ferment in a warm place for 12 hours. Then to make sponge dosa, heat a non-stick tava (griddle) and grease it lightly with oil. Pour a ladleful of the batter over it and spread it evenly to make a 125 mm. (5”) diameter circle. Cover with a lid and cook on a medium flame for 2 to 3 minutes, using a little oil, till it turns golden brown in colour from one side. Repeat with the remaining ingredients to make 9 more dosas. Serve immediately in pairs with sambhar and coconut chutney. Soft and spongy, this sumptuous dish is perfect for breakfast A very popular offering in South Indian restaurants, set dosa without curd is a snack of fluffy, melt-in-the-mouth dosas, which are named so because they are usually served in pairs. Not to worry, as sponge dosa is also made with common ingredients like parboiled rice, raw rice and urad dal. While Sambhar and coconut chutney are served with most varieties of South Indian dosa, this unique Udipi style set dosa is also served with kadala curry at restaurants. This combo makes a satiating lunch or dinner too! Tips to make set dosa. 1. Always soak the batter for atleast 4 hours. It will look like this after soaking. 2. When blending always blend till smooth. Add salt to the batter and mix very well with a spoon or your hands. 3. Ferment always in a warm place, the batter should look like this, so well fermented. 4. Do not cook the set dosa on both the sides, just one side. 5. Covering the set dosa while cooking makes it easier to cook and cooks well. 6. These comforting and satiating dosas are quite a contrast to the usual image of crisp, golden dosas but they are perfect to have with chutney and sambhar or spicier accompaniments like kadala (chickpea) curry, vada curry or saagu. Enjoy set set dosa recipe | sponge dosa | set dosa without curd | Udipi style set dosa | with step by step photos. | [To make set dosa, wash and soak the par-boiled rice, raw rice, urad dal and fenugreek seeds in enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours., Drain and blend in a mixer along with 1 cup of water to make a batter of dropping consistency., Add the salt and mix well. Cover the batter with a lid and keep aside to ferment in a warm place for 12 hours., Heat a non-stick tava (griddle) and grease it lightly with oil., Pour a ladleful of the batter over it and spread it evenly to make a 125 mm. (5”) diameter circle. Cover with a lid and cook on a medium flame for 2 to 3 minutes, using a little oil, till it turns golden brown in colour from one side., Repeat with the remaining ingredients to make 9 more dosas., Serve the set dosa immediately in pairs with sambhar and coconut chutney.] | [Energy, 117 cal, Protein, 2 g, Carbohydrates, 15.6 g, Fiber, 0.8 g, Fat, 5.1 g, Cholesterol, 0 mg, Vitamin A, 46.4 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.6 mg, Vitamin C, 0 mg, Folic Acid, 6.6 mcg, Calcium, 7.5 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1.5 mg, Potassium, 30.4 mg, Zinc, 0.3 mg] | udipi-style-set-dosa-sponge-dosa-1700r |
| rcp41739 | Ukado, Gujarati Lemon Grass and Ginger Milk | BreakFast | NA | [milk, chopped lemon grass (hari chai ki patti), grated ginger (adrak), mint leaves (phudina), sugar] | 10 mins | 5 mins | [Gujarati Breakfast, Tea, Chai, Pan] | 2Makes 2.50 cups | Gujarati | Ukado is an every popular homey remedy in Gujarat. The moment anybody in the house complains of indigestion or sore throat, somebody will bustle to the kitchen and prepare a cup of Ukado! Here, milk is boiled with beneficial ingredients like lemongrass, mint and ginger. Adding the ginger in a grated form helps its flavour to seep in really well. With the sprightly flavour of herbs like mint and lemongrass working together with the ginger, this beverage gets a super-duper taste and aroma, which will instantly make you feel better! Try other home remedies like Try other home remedies like the Mangalorean Tea and Honey Ginger Tea . | [Combine all the ingredients along with 2 cups of water in a saucepan, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Strain the mixture using a strainer and serve warm.] | [Energy, 123 cal, Protein, 3.5 g, Carbohydrates, 11.2 g, Fiber, 0.1 g, Fat, 5.2 g, Cholesterol, 12.8 mg, Sodium, 15.4 mg] | ukado-gujarati-lemon-grass-and-ginger-milk-41739r |
| rcp42929 | Ulta Vada Pav | Snacks | NA | [oil, mustard seeds ( rai / sarson), curry leaves (kadi patta), chopped garlic (lehsun), chopped ginger (adrak), chopped green chillies, chopped onions, turmeric powder (haldi), mashed potatoes, chopped coriander (dhania), lemon juice, salt, besan (bengal gram flour), turmeric powder (haldi), baking soda, oil, salt, ladi pav, garlic chutney, oil, dry garlic chutney, fried green chillies] | 15 mins | 25 mins | [Mumbai Street Food, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Raksha - Bandhan, Mother's Day, Thanksgiving] | 10Makes 10 ulta vada pav | Indian | ulta vada pav recipe | inside out vada pav | popular street style vada pav | batata vada | with 38 amazing images ulta vada pav recipe is an interesting and innovative street food recipe from Nashik made with pav and aloo masala stuffing. Learn how to make ulta vada pav recipe | inside out vada pav | popular street style vada pav | batata vada | No one can ever understand why the vada pav is so dear to the Mumbaikar’s. It's a food that we have all grown up eating when there were no burgers, pizzas and fries around. Here’s the deconstructed vada pav recipe named ulta vada pav. Spicy and lip-smacking potato masala is stuffed between the pav with the chatpata garlic chutney and then deep-fried till crisp. inside out vada pav is very easy to make and gets ready in a jiffy. Perfect snack to have that satisfies your taste buds!! It is crispy on the outside and flavourful, chatpata from inside. ulta vada pav taste incredible served hot with garlic chutney and fried green chillies. So you too make inside out vada pav with this easy recipe and enjoy this delicious ulta vada pav with your family. Tips to make ulta vada pav recipe: 1. Instead of chopped green chillies you can also add green chilli paste. 2. Always use freshly boiled and mashed potatoes for best flavour. 3. Make sure to coat the ulta vada pav in the besan batter really well. 4. It tastes better when served hot with garlic chutney. Enjoy ulta vada pav recipe | inside out vada pav | popular street style vada pav | batata vada | with detailed step by step images. | [Heat the oil in a broad non-stick pan and add the mustard seeds and curry leaves., When the seeds crackle, add the garlic, ginger and green chillies and sauté on a medium flame for 30 seconds., Add the onions and sauté on a medium flame for 1 minute., Add the turmeric powder, potatoes, coriander, lemon juice and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside., Combine all the ingredients in a bowl and make a batter using approximately ¾ cup of water. Keep aside., To make the ulta vada pav, slit each pav horizontally into 2., Apply ½ tsp garlic chutney on each side and spread., Apply 1 tbsp of the stuffing on each side and spread it., Close the bread and dip each bread into the batter and allow it to coat the mixture well., Deep fry in hot oil, till golden brown. Drain on absorbent paper and keep aside., Repeat steps 2 to 5 to deep-fry remaining 9 pavs., Cut each pav into 2 pieces and serve the ulta vada pav with dry garlic chutney and fried green chillies.] | [Energy, 191 cal, Protein, 6.6 g, Carbohydrates, 33.1 g, Fiber, 2.6 g, Fat, 3.7 g, Cholesterol, 0 mg, Sodium, 12.7 mg] | ulta-vada-pav-42929r |
| rcp8655 | Uncooked Salsa, Jain Salsa | NA | NA | [chopped tomatoes, chopped capsicum, chopped coriander (dhania), chopped green chillies, cumin seeds (jeera) powder, dried oregano, lemon juice, salt] | 10 mins | 0 mins | [Jain International, Indian Dips / Sauces, Quick Indian Dips, Gravies & Sauces, Diabetic International Recipes, Low Cholesterol Accompanients, Low Cholesterol International, Low Calorie Dips, Sauces] | 1Makes 1 cup (14 tbsp ) | Jain | uncooked salsa recipe | Jain salsa | raw Mexican salsa | no cook salsa | with 9 amazing images. This Jain-friendly uncooked salsa recipe is an easy version of Mexican Salsa that tastes awesome, with the juicy succulence of tomatoes and spicy crunch of capsicum tinged with spices and herbs. We have removed the onion and garlic to make this an Indian style Jain salsa. uncooked salsa is a handy ingredient – you can serve it as a dip, as an accompaniment to snacks or innovatively use it in salads, pastas, pizzas and other creations. Have your jain friends coming over and confused what to serve? Here we have got you a perfect simple uncooked salsa recipe serve with homemade Nacho Chips. The method of making jain salsa is quick and easy. To make uncooked salsa, take finely chopped tomatoes in a bowl, add capsicum which will provide a crunchy texture to our salsa. Add coriander for freshness, add green chillies, add cumin seed powder, add dried oregano and finally add lemon juice which would perk up the taste of salsa and mix everything well and also mash the mixture a little with the back of the spoon. Serve jain salsa cold. Do not make this raw Mexican salsa too much in advance as it tends to release water. If you make it a little in advance, make sure you refrigerate it till use. Enjoy uncooked salsa recipe | Jain salsa | raw Mexican salsa | no cook salsa | with detailed step by step photos below. | [To make uncooked salsa, combine all the ingredients in a deep bowl and mash it lightly with a back of a spoon., Refrigerate the uncooked salsa till use.] | [Energy, 3 cal, Protein, 0.1 g, Carbohydrates, 0.5 g, Fiber, 0.3 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 1.8 mg] | uncooked-salsa-jain-salsa-8655r |
| rcp41332 | Uncooked Salsa, Raw Tomato Salsa | NA | NA | [chopped tomatoes, chopped onions, chopped coriander (dhania), cumin seeds (jeera) powder, dry red chilli flakes (paprika), salt, nacho chips] | 10 mins | 0 mins | [Mexican Dips, Indian Dips / Sauces, Mexican Party, High Tea Party] | 1Makes 1 cup (14 tbsp ) | Indian | The fresh and vibrant flavour and juicy mouth-feel of Uncooked Salsa are unbeatable! Not only is it very easy to make but also fabulously handy. This mixture of tangy tomatoes and crunchy onions seasoned with common spices, can be enjoyed with any chips of your choice. It can also be used in the preparation of Mexican dishes like Burrito . You will also love the unique taste of other salsas like the Citrus Salsa with Spicy Coriander and Mango Salsa . | [Combine all the ingredients together in a deep bowl and mix well., Mash the salsa slightly with the back of a spoon., Serve immediately with nacho chips or refrigerate it till use.] | [Energy, 5 cal, Protein, 0.2 g, Carbohydrates, 0.9 g, Fiber, 0.2 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 1.8 mg] | uncooked-salsa-raw-tomato-salsa-41332r |
| rcp32887 | Unni Appam, Mini Sweet Appam | NA | Veg | [rice (chawal), grated jaggery (gur), chopped bananas, ghee, coconut, cardamom (elaichi) powder, ghee] | 10 mins | 20 mins | [South Indian Sweets, Kerala Cuisine, Traditional Indian Mithai, Diwali, Diwali Sweets Mithai, Kadai Veg] | 14Makes 14 unni appams (14 unni appam ) | Kerala | unniyappam recipe | unni appam | mini sweet appam | quick unniyappam | banana appam | with 24 amazing images. South Indian unniyappam are a small round sweet snack made with rice, banana, coconut, sesame seeds, cardamom powder and molten jaggery! Let's see how to make unniyappam recipe. Soak and drain raw rice and transfer to a mixer jar. Add jaggery, banana, water and blend. Transfer the mixture in a deep bowl. Keep aside. Heat 1 tbsp ghee in a small non-stick pan. Add the coconut and sesame seeds and cook. Once cooled add the coconut sesame mixture to the rice jaggery mixture. To make unni appam, heat 1 tsp ghee in each appe mould of an appe pan on a medium flame. Pour 1/2 tbsp of batter into each mould. Cook till the lower surface becomes golden brown and then turn each unni appam upside down using a fork or appam stick so as to cook them from the other side. Your unniyappam is ready. I would like to share with you some tips to make the perfect unniyappam recipe. 1. Make sure to use ripe banana, which will give sweetness to the batter. 2. Blend everything until combined and smooth. The batter should have a flowing consistency. 3. Adding of baking soda to give a soft, fluffy texture to the unni appam. 4. Be generous with the amount of ghee put in each appe mould of an appe pan to get a really crisp texture on the outside of banana appam. 5. You need to cook them on a low flame as the unniyappam brown very fast due to the addition of bananas and jaggery. While unniyappam is traditionally made using ground wheat or a combination of wheat and rice, here is a slightly modified version using just raw rice. This quick unniyappam can be enjoyed as a quick evening snack. Enjoy unniyappam recipe | unni appam | mini sweet appam | quick unniyappam | banana appam | with detailed step by step recipe and video below. | [To make unni appam, heat the ghee in a small non-stick pan, add the coconut and sauté on a medium flame for 1 minute, keep aside., Combine the rice, jaggery, banana and 1 tbsp of water in a mixer and blend it till smooth., Transfer the mixture, in a deep bowl add the coconut and cardamom powder, mix well., Heat little ghee in an appe mould on a medium flame, pour 1 tbsp of the batter into each mould., Cook, using little ghee, till the lower surface becomes golden brown and then turn each appam upside down using a fork so as to cook them from the other side., Repeat with the remaining batter to make more unni appams., Serve the unni appams immediately.] | [Energy, 96 cal, Protein, 0.7 g, Carbohydrates, 11.2 g, Fiber, 1.1 g, Fat, 5.3 g, Cholesterol, 0 mg, Sodium, 2.8 mg] | unni-appam-mini-sweet-appam-32887r |
| rcp33445 | Upma ( Mumbai Roadside Recipes ) | NA | Veg | [oil, mustard seeds ( rai / sarson), urad dal (split black lentils), curry leaves (kadi patta), chopped onions, chopped green chillies, semolina (rava / sooji), salt, chopped coriander (dhania), grated coconut, nylon sev, lemon wedges] | 10 mins | 10 mins | [Saute, Kadai Veg] | 4Makes 4 servings | NA | upma | rava upma | sooji upma | quick upma recipe | breakfast upma | with 19 amazing images. When in a hurry, street style upma is the first breakfast option that comes to your mind! This sumptuous and easy upma can be served as a snack any time during the day, whenever hunger strikes. Mumbai roadside upma is popularly sold on streets, hawkers start selling it early in the morning along with chutney and is actually a quick Indian street food upma. There are many who come to Tarla Dalal office pick up a Mumbai roadside upma parcel. Note that you get the Mumbai roadside upma between 7 am to 10 am at roadside vendors. All over Maharashtra like Satara, Pune, Beed, Nagpur and in Gujarat is quick Indian street food upma is available. Upma is one of the most common South Indian breakfast recipes, which is now popular all over India. rava upma is a quick preparation using common ingredients available in the Indian kitchen, and so it can be made without much ado. Authentic Upma is made by roasting rava which is then a tempering of spices along with some onions and cooked on a slow flame for 3 to 4 minutes but here we have roasted the rava along with onions and spices and made the process a little quicker. Tips to make quick Indian street food upma when your kids come home. You can roast a large quantity of rava ,s tore it in an airtight container which makes the rava last longer and not get fungus. Use it as and when you wish to make Mumbai roadside upma recipe. Also make sure to mix the Upma well and cook on a medium flame for not more than 1 minute, while stirring continuously. Cooking for a long period of time, after the addition of lemon can make South-Indian rava upma bitter. You can also make street style upma recipe healthier by adding a lot of boiled vegetables like carrots, fansi, tomatoes and peas along with the semolina when cooking. This will add more fibre to sooji upma making it a lot healthier. Serve upma hot in an inverted cup shape, as suggested with a hot piping cup of tea or coffee! Once, the Mumbai roadside upma is ready garnish it with coconut, coriander and nylon sev. It perks up the taste of upma. Love South Indian Food, then do try other South Indian Breakfast recipes like Rice and Moong Dal Idli , Kadubu, Moru Moru Dosa, Pesarattu, Uppu-Urundai and Ven Pongal. Learn to make upma | rava upma | sooji upma | quick upma recipe | breakfast upma | with detailed step by step photos and video below. | [To make mumbai roadside upma recipe, boil 2 cups of water in a deep pan and keep aside., Heat the oil in a kadhai and add the mustard seeds., When the seeds crackle, add the urad dal, curry leaves, onions and green chillies and sauté on a medium flame till the onions turn translucent., Add the semolina and sauté on a slow flame for another 3 to 4 minutes., Add the hot water and salt and cover and cook on a slow flame for 3 to 4 minutes, stirring once in between., Place equal portions of upma on 4 plates, garnish each plate with 1 tsp of coriander and 1 tsp of coconut and 1 tsp of nylon sev., Serve the upma immediately.] | [Not Given] | upma--mumbai-roadside-recipes--33445r |
| rcp41357 | Upma Dosa, South Indian Rava Upma Dosa | Snacks | NA | [semolina (rava / sooji), dosa batter, oil, mustard seeds ( rai / sarson), urad dal (split black lentils), chopped onions, green chilli paste, salt, chopped coriander (dhania), butter, sambhar, coconut chutney] | 10 mins | 20 mins | [Different Types of Dosa, Breakfast Idlis / Dosas / Uttapam, Indian Snacks for Entertaining, Evening Tea Snacks, Tava] | 4Makes 4 dosas | Indian | A sumptuous feast of upma-lined dosas, which is almost like having two dishes at one go! Ideal to have for breakfast, or as an evening supper, the Upma Dosa features golden-brown dosas stuffed with mouth-wateringly tasty rava upma. The upma has the exciting aroma of a traditional tempering and the moderate spiciness of green chillies. You must make the upma just before making these dosas because it should be soft and gooey for you to spread it on the dosa. Once the upma cools, it will become thick and you will find it difficult to spread it. Also, take care to spread the upma lightly on the dosa, otherwise it will clump up. You can also try other interesting dosa reciples like the Nachni Dosa and the Palak Cheese Dosa . | [Heat the oil in a deep non-stick pan, add the mustard seeds and urad dal and sauté on a medium flame for 30 seconds., Add the onions and green chilli paste and sauté on a medium flame for 30 seconds., Add the rava and sauté on a medium flame for 2 minutes., Add 1 cup of water and salt, mix well and cook on a medium flame for 1 minute, while stirring continuously., Add the coriander and mix well., Heat a non-stick tava (griddle), sprinkle a little water and wipe it off gently using a cloth., Pour a ladleful of the dosa batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter circle., Smear 1 tsp of butter over it and along the edges and cook on medium flame till the dosa turns light brown in colour., Spread 1/4 th of the prepared upma and spread it evenly very lightly using a wet spoon and cook it on a medium flame for 1 minute., Fold the dosa into a semi-circle., Repeat steps 6 to 10 to make 3 more upma dosas., Serve immediately with sambhar and coconut chutney.] | [Energy, 132 cal, Protein, 14.1 g, Carbohydrates, 15.5 g, Fiber, 0.8 g, Fat, 6.7 g, Cholesterol, 12.5 mg, Sodium, 45.3 mg] | upma-dosa-south-indian-rava-upma-dosa-41357r |
| rcp4882 | Upma in A Microwave, Rava Upma, Semolina Upma | Snacks | NA | [semolina (rava / sooji), oil, mustard seeds ( rai / sarson), urad dal (split black lentils), chopped onions, curry leaves (kadi patta), grated ginger (adrak), chopped green chillies, salt, chopped coriander (dhania)] | 15 mins | 8 mins | [South Indian Evening Snacks, South Indian Breakfast, Quick breakfast, Breakfast Upma, Poha, Breakfast Microwave, Quick Snacks / Quick Starters] | 3Makes 3 servings | South Indian | upma in a microwave recipe | microwave rava upma | quick microwave upma | with 18 amazing images. We show you how to make upma in a microwave also known as microwave rava upma with detailed step by step photos. When in a hurry, rava upma is the first breakfast option that comes to your mind! This sumptuous and easy microwave rava upma can be served as a snack any time during the day, whenever hunger strikes. Upma is one of the most common South Indian breakfast recipes, which is now popular all over India. rava upma is a quick preparation using common ingredients available in the Indian kitchen, and so it can be made without much ado. Upma is also a versatile dish. You can make it easy and plain, like in this microwave rava upma version, or you can add juicy and colourful veggies to it to make it more elaborate. Ingredients used to make upma in microwave are easily available in every Indian kitchen. The recipe can be prepared in a jiffy and is super easy to make. To prepare upma, roast semolina in a microwave safe bowl. You’ll know the rava has been roasted as it will give you a nice aroma and rava would turn little pinkish! Next, take a micro-safe bowl and combine oil, mustard seeds, urad dal and microwave it for a minute. Next, add onions, curry leaves, ginger and green chilies and again microwave. Onions add crunch to the recipe and ginger green chillies enhance the taste. Next, add rava and hot water to it. Microwave once again, add coriander and serve! You can relish this quick microwave upma recipe with coriander and coconut on top and coconut chutney on the side. You can also make quick microwave upma recipe healthier by adding a lot of boiled vegetables like carrots, beans, tomatoes and peas along with the semolina when cooking. This will add more fibre to sooji upma making it a lot healthier. Serve upma in a microwave hot in an inverted cup shape, as suggested with a hot piping cup of tea or coffee! You can also try other Upma recipes like Oats Upma and Coriander Upma. Enjoy upma in a microwave recipe | microwave rava upma | quick microwave upma | with detailed step by step recipe photos below. | [To make upma in microwave, place the rava in a microwave safe bowl and microwave on high for 1½ minutes. Keep aside., Combine the oil, mustard seeds and urad dal in another microwave safe bowl, mix well and microwave on high for 2 minutes., Add the onions, curry leaves, ginger and green chillies, mix well and microwave on high for 1½ minutes., Add the rava, mix well and microwave on high for 1½ minutes., Add the salt and 1½ cups of hot water, mix well microwave on high for 2 minutes., Add the coriander and mix well., Serve the upma in microwave immediately.] | [Energy, 119 cal, Protein, 2.9 g, Carbohydrates, 20.4 g, Fiber, 0.3 g, Fat, 2.9 g, Cholesterol, 0 mg, Sodium, 6.6 mg] | upma-in-a-microwave-rava-upma-semolina-upma-4882r |
| rcp38658 | Upma, Quick Upma Recipe, Breakfast Upma | BreakFast | Veg | [semolina (rava / sooji), oil, mustard seeds ( rai / sarson), urad dal (split black lentils), curry leaves (kadi patta), slit green chillies, chopped onions, salt, lemon juice, sugar, chopped coriander (dhania)] | 5 mins | 12 mins | [Punjabi Breakfast, Andhra Cuisine, Maharashtrian Snacks Nashta, Maharashtrian Breakfast, Quick breakfast, Breakfast Upma, Poha, Kadai Veg] | 4Makes 4 servings | Punjabi | upma | rava upma | sooji upma | quick upma recipe | breakfast upma | with 19 amazing images. Upma is one of the most common South Indian breakfast recipes, which is now popular all over India. rava upma is a quick preparation using common ingredients available in the Indian kitchen, and so it can be made without much ado. breakfast upma is made by roasting rava which is then a tempering of spices along with some onions and cooked on a slow flame for 3 to 4 minutes. You can also make quick upma recipe healthier by adding a lot of boiled vegetables like carrots, beans, potatoes, tomatoes and peas along with the semolina when cooking. This will add more fibre to sooji upma making it a lot healthier. Serve rava upma hot in an inverted cup shape, as suggested. Tips to make rava upma quickly when your kids come home. You can roast a large quantity of rava , store it in an airtight container which makes the rava last longer and not get fungus. Use it as and when you wish to make Upma. I would like to share some important tips to make the perfect rava upma. Mix the Upma well and cook on a medium flame for not more than 1 minute, while stirring continuously. Cooking for a long period of time, after the addition of lemon can make rava upma bitter. Love South Indian Food, then do try other South Indian Breakfast recipes like Rice and Moong Dal Idli , Kadubu, Moru Moru Dosa, Pesarattu, Uppu-Urundai and Ven Pongal. Enjoy how to make upma recipe | rava upma | sooji upma | quick upma recipe with detailed step by step photos and video below. | [To make upma, heat the semolina in a kadhai and dry roast on a mdium flame for 4 to 5 minutes, while stirring occasionally. Keep aside., Heat the oil in a kadhai and add the mustard seeds., When the seeds crackle, add the urad dal, curry leaves and green chillies and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 1 to 2 minutes., Add the roasted semolina, 3 cups of hot water and salt and mix well and cover with a lid and cook on a slow flame for 3 to 4 minutes, while stirring occasionally., Add the lemon juice and sugar, mix well and cook on a medium flame for another 1 minute, while stirring continuously., Fill the upma in a glass bowl and demould on a plate., Serve the upma immediately garnished with coriander.] | [Energy, 192 cal, Protein, 4 g, Carbohydrates, 30.7 g, Fiber, 0.3 g, Fat, 5.8 g, Cholesterol, 0 mg, Sodium, 8.2 mg] | upma--quick-upma-recipe-breakfast-upma-38658r |
| rcp41913 | Upperi, Raw Banana Sweet Crispies, Recipe for Onam | Snacks | NA | [raw banana roundels, coconut oil, chopped jaggery (gur), cardamom (elaichi) powder, dried ginger (soonth) powder, powdered sugar] | 10 mins | 35 mins | [South Indian Evening Snacks, Kerala Cuisine, School Time Snacks, Indian Jar Snacks, Diwali, Onam recipes, Kerala Onam Sadya, Diwali Snacks] | 2Makes 2.25 cups | Kerala | This is an awe-inspiring snack from the traditional cuisine of Kerala. Crunchy, deep-fried raw banana roundels are bathed in jaggery syrup and coated with powdered sugar to make a crisp and sweet snack with a rustic, traditional taste. The coating of powdered sugar enhances the mouth-feel of the Upperi and gives it an appetizing appearance while spices like cardamom and dry ginger give it a wonderful aroma and taste. When you add the powdered sugar, it might be a little difficult to mix because the syrup starts solidifying, but still make a good effort and mix it well with a spoon. Once it starts cooling down, you can separate the pieces and coat each piece with your hands. After it cools down completely, store it in an airtight container. Upperi has a long shelf life. Other variants of banana crisp recipes that you may like - Yellow Banana Chips and Banana Pepper Wafers . | [Heat the coconut oil in a deep non-stick pan and deep-fry the bananas a few at a time on a slow flame till they turn crispy and golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside., Combine the jaggery and ¼ cup of water in a broad non-stick pan, mix well and cook on a medium flame for 6 to 7 minutes, while stirring continuously., Add the deep-fried bananas, mix well and cook on a medium flame for 2 minutes or till they coat evenly, while stirring continuously., Add the cardamom powder and ginger powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Switch off the flame, cool for approx. 3 minutes, while stirring occasionally., Add the powdered sugar and mix very very well to coat the bananas evenly. Cool completely at room temperature for atleast 1 to 2 hours., Serve immediately or store in an air-tight container. Use as required.] | [Energy, 823 cal, Protein, 2.4 g, Carbohydrates, 101.9 g, Fiber, 0.8 g, Fat, 44.8 g, Cholesterol, 0 mg, Vitamin A, 448 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.3 mg, Vitamin C, 38.4 mg, Folic Acid, 26.2 mcg, Calcium, 55.8 mg, Iron, 11.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 24 mg, Potassium, 308.8 mg, Zinc, 0.1 mg] | upperi-raw-banana-sweet-crispies-recipe-for-onam-41913r |
| rcp42486 | Uppu Urundai, Steamed South Indian Breakfast Recipe | BreakFast | NA | [rice (chawal), grated coconut, oil, mustard seeds ( rai / sarson), chana dal (split bengal gram), urad dal (split black lentils), cumin seeds (jeera), red chilli, curry leaves (kadi patta), asafoetida (hing), salt] | 10 mins | 20 mins | [South Indian Breakfast, Jain Breakfast, Breakfast Upma, Poha, Non-stick Pan, Finger Foods for Babies, Toddlers and Kids, Snack Recipes for Kids] | 12Makes 12 servings | Jain | Uppu Urundai is a quick and easy steamed South Indian breakfast recipe that is made with minimal ingredients. This no-fuss recipe can be made on any day without too much advance planning, though you need to have an hour to soak the rice. If you do not have much time in the morning, you can even soak and grind the rice the previous night and keep it in the fridge. Bring it to room temperature in the morning and then proceed with the rest of the recipe. Tempered with mustard seeds, red chillies and curry leaves, these steamed balls are very tasty with a pleasant, mildly-spiced flavour. Make sure you serve it immediately after steaming to enjoy the soft texture. Try other South Indian breakfast recipes like Set Dosa or South Indian Filter Coffee . | [Soak the rice in enough water for 1 hour. Drain well., Blend it in a mixer using ¼ cup of water till smooth. Keep aside., Heat the oil in a broad non-stick pan, add the mustard seeds, urad dal, cumin seeds, red chilli and sauté on a medium flame for 1 minute., Add the curry leaves and asafoetida and sauté on a medium flame for 30 seconds., Add the prepared rice mixture, coconut and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Cool the mixture slightly., Divide the mixture into 12 equal portions and roll each portion into a ball., Place the balls on a greased sieve and steam in a steamer for 15 minutes., Serve immediately with a chutney of your choice.] | [Energy, 42 cal, Protein, 0.7 g, Carbohydrates, 5.8 g, Fiber, 0.6 g, Fat, 1.7 g, Cholesterol, 0 mg, Sodium, 0.3 mg] | uppu-urundai-steamed-south-indian-breakfast-recipe-42486r |
| rcp41897 | Urad Dal and Onion Pakoda, Urad Dal Bhajiya | Snacks | NA | [urad dal (split black lentils), chopped onions, chopped green chillies, chopped coriander (dhania), chopped ginger (adrak), crushed black pepper (kalimirch), salt, rice flour (chawal ka atta), oil, green chutney, tomato ketchup] | 10 mins | 20 mins | [Punjabi Swadisht Nashta, Punjabi Breakfast, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Pakora Pakoda, Raksha - Bandhan] | 4Makes 4 servings | Punjabi | urad dal and onion pakoda recipe | Indian urad dal ke pakode | urad dal bhajiya | with 27 amazing images. urad dal and onion pakoda recipe | Indian urad dal ke pakode | urad dal bhajiya is a tea time snack to be enjoyed with friends and family. Learn how to make Indian urad dal ke pakode. To make urad dal and onion pakoda, clean, wash and soak the urad dal in enough water in a deep bowl for 2 hours. Drain well. Combine the urad dal and ¾ cup of water in a mixer and blend till smooth. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well. Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers and deep-fry a few pakodas at a time on a medium flame till they turn golden brown in colour from all the sides. Serve the urad dal and onion pakodas immediately with green chutney and tomato ketchup. Urad batter is generally associated with the South Indian vada, but here we have made urad dal bhajiya and it tastes absolutely awesome. Onions impart a delectable crunch to the pakodas while a gamut of common but interesting additions like ginger, green chillies, coriander and spices give the fritters a mouth-watering flavour. We have added a little bit of rice flour to the batter to give the Indian urad dal ke pakode shape and crispness, so don’t omit it. Enjoy the snack hot and crisp with green chutney and ketchup. If you like these urad dal and onion pakoda, then also try other pakodas recipes like Moong Dal Pakoda or Peanut Pakoda. Tips for urad dal and onion pakoda. 1. The batter has to be of dropping consistency. This is very important to get the perfect crisp pakodas. 2. Always deep-dry on pakoda on hot oil and check. If it disintegrates, add a little extra rice flour to get the desired consistency of the batter and continue deep-frying. 3. Rice flour can be replaced with besan. 4. Finely chopped spinach or fenugreek leaves would be a flavourful addition to these pakodas. Enjoy urad dal and onion pakoda recipe | Indian urad dal ke pakode | urad dal bhajiya | with step by step photos. | [To make urad dal and onion pakoda, clean, wash and soak the urad dal in enough water in a deep bowl for 2 hours. Drain well., Combine the urad dal and ¾ cup of water in a mixer and blend till smooth., Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well., Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers and deep-fry a few pakodas at a time on a medium flame till they turn golden brown in colour from all the sides., Serve the urad dal and onion pakodas immediately with green chutney and tomato ketchup.] | [Energy, 309 cal, Protein, 13.1 g, Carbohydrates, 36.8 g, Fiber, 6.5 g, Fat, 12.1 g, Cholesterol, 0 mg, Sodium, 22 mg] | urad-dal-and-onion-pakoda-urad-dal-bhajiya-41897r |
| rcp22453 | Urad Dal and Palak Sabzi | Lunch | Veg | [urad dal (split black lentils), chopped spinach (palak), salt, turmeric powder (haldi), oil, caraway seeds (shahjeera), chopped onions, chopped tomatoes, chopped green chillies, chilli powder, lemon juice] | 15 mins | 20 mins | [Punjabi Sabzis, Indian Tiffin Box, Lunch box, Dabba, Semi-Dry Sabzis, Leafy Vegetable Sabzis, Traditional Indian Sabzis, Non-stick Pan, B Vitamins] | 2Makes 2 servings | Punjabi | palak urad dal sabzi recipe | urad dal with spinach | healthy urad palak dal | palak dal | with 34 amazing images. urad dal with spinach is a dry dal made from palak, urad dal, onions, tomatoes and Indian spices which can be made at home any time. Learn how to make urad dal with spinach. To make palak urad dal sabzi, soak the urad dal for 1 hour and drain well. Combine the urad dal with approx. 1 cup of water, salt and turmeric powder in a deep non-stick kadhai, mix well and cook on a medium flame for 10 to 12 minutes, till the dal is cooked and soft. Heat the oil and saute caraway seeds and then the onions. Add the tomatoes, green chillies, chilli powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add spinach and 1 tbsp of water and cook for 1 minute. Add salt, urad dal and lemon juice and cook for 1 minute. Serve it hot. urad dal with spinach is a sumptuous accompaniment to Indian bread with the distinct flavour of caraway seeds. Teamed up with onions, tomatoes and green chillies, it is a flavour boost. This healthy urad palak dal carries a healthy dose of B-complex vitamins, protein and iron. Reduce the amount of oil to make it slightly healthier. healthy urad palak dal can then be relished by diabetics, heart patients and even women with PCOS. Tips for palak urad dal sabzi. 1. Soak the urad dal for sure so cooking time is reduced. 2. Do not over cook spinach, else you will lose its green colour. 3. You can replace the spinach with fenugreek leaves as a variation. For a truly fulfilling experience, relish this urad dal with spinach with hot Parathas. Enjoy palak urad dal sabzi recipe | urad dal with spinach | healthy urad palak dal | palak dal | with step by step photos and video below. | [To make urad dal and palak sabzi, combine the urad dal with approx. 1 cup of water, salt and turmeric powder in a deep non-stick kadhai, mix well and cook on a medium flame for 10 to 12 minutes, till the dal is cooked and soft. Keep aside., Heat the oil in a broad non-stick pan, add the caraway seeds and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 1 minute., Add the tomatoes, green chillies and chilli powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the spinach and 1 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the cooked urad dal and lemon juice, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Serve the urad dal and palak sabzi hot.] | [Energy, 289 cal, Protein, 14.1 g, Carbohydrates, 38.5 g, Fiber, 8 g, Fat, 8.7 g, Cholesterol, 0 mg, Sodium, 47.5 mg] | urad-dal-and-palak-sabzi-22453r |
| rcp40524 | Urad Dal and Vegetable Appe | Snacks | NA | [urad dal (split black lentils), grated carrot, grated cabbage, chopped coriander (dhania), chilli powder, salt, oil, sambhar, coconut chutney] | 10 mins | 15 mins | [South Indian Evening Snacks, South Indian Appe, South Indian Breakfast, Indian Snacks for Entertaining, Evening Tea Snacks, Indian Party, Indian Birthday Party] | 14Makes 14 appes (7 plate ) | South Indian | urad dal and vegetable appe recipe | South Indian dal appe | healthy vegetable appe | with 28 amazing images. Healthy vegetable appe is South Indian staple snack or breakfast recipe. Learn how to make urad dal and vegetable appe recipe | South Indian dal appe | healthy vegetable appe | Urad dal, generally the basic ingredient for vadas, takes on the form of appe in this delicious South Indian dal appe recipe! A batter of soaked urad is perked up with spice powders and grated veggies before being cooked in an appe mould till crisp and golden in colour. Since this irresistible urad dal and vegetable appe does not have rice in it, it does not require fermentation and can be made immediately upon grinding. You can add the veggies of your choice, but prefer to grate and chop them finely. Tips to make urad dal and vegetable appe recipe: 1. Then turn each appe upside down using a fork and spoon or 2 spoons so as to cook them from the other side using a little oil. 2. You can also add chopped onions in appe. 3. Instead of red chilli powder you can also add finely chopped green chillies. Enjoy urad dal and vegetable appe recipe | South Indian dal appe | healthy vegetable appe | with detailed step by step images. | [To make urad dal and vegetable appe, clean, wash and soak the urad dal in enough water in a deep bowl for 2 hours. Drain well., Combine the urad dal and approx. ½ cup of water in a mixer and blend till smooth., Transfer the urad dal mixture into a deep bowl, add all the remaining ingredients and mix well., Heat an appe mould on a medium flame and grease it using a little oil., Pour 1 tbsp of the batter into each mould and put little oil on the sides and on it. Cook till the lower surface becomes golden brown and then turn each appe upside down using a fork so as to cook them from the other side using a little oil., Repeat with the remaining batter to make more appes., Serve the urad dal and vegetable appe immediately with sambhar and coconut chutney.] | [Energy, 91 cal, Protein, 3.7 g, Carbohydrates, 9.5 g, Fiber, 2 g, Fat, 4.2 g, Cholesterol, 0 mg, Sodium, 8.1 mg] | urad-dal-and-vegetable-appe-40524r |
| rcp32654 | Urad Dal Bonda, Ulundu Bonda | Snacks | NA | [urad dal (split black lentils), crushed black pepper (kalimirch), chopped fresh coconut, asafoetida (hing), chopped curry leaves (kadi patta), salt, oil] | 10 mins | 20 mins | [South Indian Evening Snacks, Karnataka Cuisine, Breakfast Idlis / Dosas / Uttapam, Indian Snacks for Entertaining, Evening Tea Snacks, Deep Fry, Monsoon] | 16Makes 16 bondas (16 bonda ) | Karnataka | urad dal bonda recipe | ulundu bonda | South Indian style urad dal bonda | minapappu punugullu | with 15 amazing images. We have got you a scrumptious urad dal bonda snack made with a batter of urad dal spiked up with pepper and curry leaves. From the cuisine of Karnataka, ulundu bonda is an evergreen favourite South Indian breakfast. This traditional South Indian style urad dal bonda snack, a specialty of Karnataka, has a beautifully reddish-golden hue, a crisp outer surface and a super-soft inner core, somewhat like bread. Making South Indian style urad dal bonda is no rocket science it is easy to make. You do not require much ingredients for preparing this dish, we have used minimum and basic of ingredients yet getting an amazing outcome. I personally enjoy having urad dal bonda in monsoons. To make delicious urad dal bonda recipe, clean wash and soak the urad dal in enough water for at-least 2 hours. Drain well. Blend in a mixer to a smooth paste, adding 2 tbsp of water. Transfer the mixture into a deep bowl, add crushed pepper powder, coconut which would give a mouth feel and also a luscious flavour, add asafoetida as urad dal is hard to digest, add chopped curry leaves. You can even add chopped or pounded ginger and green chilli to perk up the flavours. Mix well. Heat the oil in a deep non-stick kadhai, shape each portion into a round and deep-fry, a few at a time, till they turn golden brown in colour from both the sides. Drain on absorbent paper. Serve urad dal bonda immediately with any chutney of your choice. urad dal bonda can be served as an evening snack with Chutney, Sambhar and a cup of Coffee, or added to a breakfast platter along with Idli, Dosa or Pongal. Whenever you choose to have it, the crisp outer layer and fluffy insides of the mouth-watering Urad Dal Bonda will surely put a smile on your face. Enjoy urad dal bonda recipe | ulundu bonda | South Indian style urad dal bonda | minapappu punugullu | with detailed recipe photos and video below. | [To make urad dal bonda, clean, wash and soak the urad dal in enough water in a deep bowl for atleast 2 hours. Drain well., Blend in a mixer to a smooth paste, adding approx. 2 tbsp of water., Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well., Heat the oil in a deep non-stick kadhai, drop big spoonfuls of the mixture in hot oil and deep-fry a few at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on absorbent paper., Serve the urad dal bonda immediately.] | [Energy, 68 cal, Protein, 2.5 g, Carbohydrates, 6.2 g, Fiber, 1.5 g, Fat, 3.7 g, Cholesterol, 0 mg, Sodium, 4.4 mg] | urad-dal-bonda-ulundu-bonda-32654r |
| rcp2923 | Urad Dal Puri, Bedmi Puri | Snacks | NA | [urad dal (split black lentils), whole wheat flour (gehun ka atta), nigella seeds (kalonji), asafoetida (hing), oil, salt, oil, oil] | 5 mins | 15 mins | [Punjabi Breakfast, Rajasthani Naashta, Breakfast Theplas, Parathas, Indian Snacks for Entertaining, Puris, Raksha - Bandhan, Father's Day] | 12Makes 12 puris | Rajasthani | bedmi puri recipe | urad dal puri recipe | bedmi kachori | urad dal kachori | with 24 amazing images. bedmi puri also known as urad dal puri is a popular North Indian street food in Delhi, UP and Rajasthan. bedmi puris are made from whole wheat dough with a urad dal paste. When you want the crispiest of crisp puris, urad dal puri is the best choice! Reinforcing the whole wheat dough with a paste of soaked urad dal adds bulk and crispness to the bedmi puri while the nigella seeds impart a unique and lingering flavour to them. To make urad dal puri recipe, we have started with grinding soaked urad dal into a smooth paste in a grinder. Transfer to a deep bowl and combine it with whole wheat flour, nigella seeds, oil and salt. Knead into a soft dough. You won't need water for kneading the dough, still you can add if required. Divide and roll into a small circle on a grease rolling board and deep fry until golden brown and crisp. Your bedmi puris are ready. Serve the bedmi puri immediately with the sabzi of your choice preferably a spicy, tangy potato sabzi. This traditional breakfast urad dal puri (Bedmi poori) is also known as bedmi kachori, urad dal kachori, bedvi, or bedami . bedmi puri with aloo sabji is served as a popular breakfast in North India (mostly Delhi and UP). Enjoy bedmi puri recipe | urad dal puri recipe | bedmi kachori | urad dal kachori | with detailed step by step recipe photos below. | [To make urad dal puri recipe, clean, wash and soak the urad dal with enough water in a deep bowl for 2 to 3 hours. Drain completely., Combine the urad dal and ¼ cup of water in a mixer and blend into a smooth paste., Transfer the urad dal paste to a deep bowl, add all the remaining ingredients, mix well and knead into a soft dough without using any water., Cover the dough with the lid and keep aside for 10 minutes., Divide the dough into 12 equal portions and keep aside., Grease the rolling board lightly with the oil and roll each portion into a 75 mm. (3”) diameter thick circle without using any flour for rolling., Heat the oil in a kadhai, deep-fry, a few puris, at a time till it puff-up or turn golden brown in colour from all the sides., Serve the urad dal puri immediately with the subzi of your choice.] | [Energy, 94 cal, Protein, 3.4 g, Carbohydrates, 13.1 g, Fiber, 2.3 g, Fat, 3.2 g, Cholesterol, 0 mg, Sodium, 5.6 mg] | urad-dal-puri-bedmi-puri-2923r |
| rcp39152 | Urad Dal Roti | BreakFast | NA | [boiled urad dal (split black lentils), whole wheat flour (gehun ka atta), oil, carom seeds (ajwain), chopped green chillies, turmeric powder (haldi), chopped coriander (dhania), salt, whole wheat flour (gehun ka atta), coconut oil oil] | 10 mins | 15 mins | [Rajasthani Roti / Puri / Paratha, Quick breakfast, Breakfast Theplas, Parathas, Indian Rotis, Parathas, All-in-one Parathas, Indian Tawa] | 6Makes 6 rotis | Rajasthani | urad dal roti | healthy urad dal paratha | split black lentils flatbread | with 15 amazing images. urad dal roti made with whole wheat flour and cooked urad dal is a flavorful and nutritious variation of the traditional Indian flatbread. This dish, also known as urad dal paratha or split black lentils flatbread, combines the goodness of whole wheat flour with the protein-rich urad dal, resulting in a wholesome and satisfying meal option. To make urad dal roti with whole wheat flour and cooked urad dal, start by cooking the urad dal and then mash it. Then, mix the cooked dal with whole wheat flour, water, and any desired spices or seasonings to form a dough. Knead the dough well, roll it out into flat circles, and cook on a hot griddle with little oil until golden brown and cooked through. This variation of urad dal roti offers a unique texture and flavor profile, thanks to the combination of whole wheat flour and cooked urad dal. The addition of urad dal not only enhances the nutritional value of the roti but also adds a rich and earthy taste to the dish. Whether enjoyed on its own or paired with a side of vegetables, curries, or chutneys, urad dal roti made with whole wheat flour and cooked urad dal is a delicious and wholesome meal option that is sure to satisfy your taste buds and nourish your body. Give it a try and experience the delightful flavors of this traditional Indian flatbread. Pro tips for urad dal roti. 1. In a bowl put 1/2 cup soaked and boiled urad dal (split black lentils). Soaking and cooking the urad dal significantly softens the beans. This creates a soft and easily mashed consistency, perfect for incorporating into the dough. This soft dal paste acts as a natural binding agent, helping the dough hold its shape during rolling and cooking. 2. Add 1/4 cup whole wheat flour (gehun ka atta). Whole wheat flour, with its gluten content, helps create a stronger and more elastic dough that can be rolled out thinly without tearing. This is important for achieving the characteristic shape and texture of a roti. Enjoy urad dal roti | healthy urad dal paratha | split black lentils flatbread | with step by step photos. | [To make urad dal roti, in a deep bowl, add soaked and cooked urad dal, whole wheat flour, oil, carom seeds , turmeric powder, coriander and salt mix well and knead into a soft dough using enough water., Divide the dough into 6 equal portions and roll each portion into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook each roti, using a little oil, till it turns golden brown in colour from both the sides., Serve urad dal roti immediately with curds.] | [Energy, 98 cal, Protein, 3.4 g, Carbohydrates, 13.1 g, Fiber, 2.3 g, Fat, 3.7 g, Cholesterol, 0 mg, Sodium, 6.2 mg] | urad-dal-roti-39152r |
| rcp212 | Urad Dal with Paneer | NA | NA | [urad dal (split black lentils), paneer (cottage cheese), turmeric powder (haldi), salt, oil, cumin seeds (jeera), chopped onions, chopped tomatoes, chopped green chillies, chilli powder, chopped coriander (dhania)] | 10 mins | 20 mins | [Punjabi Paneer Recipes, Celebration Dals, Pressure Cooker, Non-stick Pan] | 4Makes 4 servings | Punjabi | A unique combination of urad dal and paneer, this seemingly elaborate recipe can be prepared quite swiftly if you work smartly. Just remember to soak the urad dal for an hour, and you are all set to go. The best part of urad dal with paneer is that it is made with everyday ingredients, yet turns out to be a gourmet delight! | [Soak the urad dal in enough water in a deep bowl for 1 hour and drain well., Combine the urad dal, ¼ tsp turmeric powder, salt and 1¼ cups of water in a pressure cooker, mix well and pressure cook for 1 whistle., Allow the steam to escape before opening the lid. Drain and keep aside., Heat the oil in a non-stick kadhai, add the paneer and sauté on a medium flame for 2 to 3 minutes or till the paneer is light brown in colour. Remove and keep aside., In the same kadhai, add the cumin seeds., When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the tomatoes, green chillies, chilli powder, remaining ¼ tsp of turmeric powder, 2 tbsp of water and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the cooked urad dal and mix gently and cook on a medium flame for 2 minutes., Add the sautéed paneer and coriander, mix gently and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally., Serve hot.] | [Energy, 184 cal, Protein, 9.9 g, Carbohydrates, 26.2 g, Fiber, 5.1 g, Fat, 4.4 g, Cholesterol, 0 mg, Sodium, 19.8 mg] | urad-dal-with-paneer-212r |
| rcp6420 | Usal ( Healthy Subzi) | NA | Veg | [mixed sprouts, oil, cumin seeds (jeera), asafoetida (hing), chopped onions, chopped tomatoes, dry garlic chutney, turmeric powder (haldi), salt, chopped onions, chopped coriander (dhania), lemon wedges] | 10 mins | 20 mins | [Healthy Indian Recipes, Maharashtrian Bhaji, Frozen Foods, Indian Freezer Recipes, Traditional Indian Sabzis, Low Cal Subzis, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry] | 4Makes 4 servings | Maharashtrian | A traditional Maharashtrian preparation made healthier using an assortment of sprouted pulses. Sprouting not only increases the protein content but also makes the dish easier to digest and richer in calcium. While some methods of preparation use kokum, we have used tomatoes for tang so that it can be made easily by everybody, even in regions where kokum is not available. | [Heat the oil in a pressure cooker and add the cumin seeds and asafoetida., When the cumin seeds crackle, add the onions and sauté on a medium flame for 1 minute., Add the tomatoes and cook on a medium flame for 2 minutes, while stirring occasionally., Add the dry garlic chutney, mix well and cook on a medium flame for 1 minute, while stirring once in between., Add the mixed sprouts, turmeric powder, salt and 1½ cups of water, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Garnish with onions and coriander and serve hot with lemon wedges.] | [Energy, 98 cal, Protein, 3.2 g, Carbohydrates, 10.4 g, Fiber, 2.8 g, Fat, 4.8 g, Cholesterol, 0 mg, Sodium, 8 mg] | usal--healthy-subzi-6420r |
| rcp2842 | Usal , Maharashtrian Usal , Kolhapuri Misal | Dinner | Veg | [mixed sprouts, mustard seeds ( rai / sarson), cumin seeds (jeera), asafoetida (hing), curry leaves (kadi patta), chopped onions, chopped tomatoes, goda masala, chilli powder, turmeric powder (haldi), salt, oil, chopped jaggery (gur), grated dry coconut (kopra), green chillies, ginger (adrak), garlic (lehsun) cloves, coriander (dhania), chopped coriander (dhania), chopped onions, lemon wedges, ladi pavs] | 10 mins | 15 mins | [Maharashtrian Dal, Varan / Amti / Kalvan, Mumbai Street Food, Indian Snacks for Entertaining, Chaat, One Dish Vegetarian Meals, One Meal Dinner, Mother's Day] | 4Makes 4 servings | Maharashtrian | usal recipe | Maharashtrian usal | traditional Kolhapuri misal | Puneeri misal | with 53 amazing images. usal recipe | Maharashtrian usal | traditional Kolhapuri misal | Puneeri misal is an authentic dish exceptionally famous in some speciality restaurants and also served in almost all street side eateries in Maharashtra. Learn how to make Maharashtrian usal. To make usal, heat the oil in a pan and add the mustard seeds, cumin seeds. When they crackle, add the asafoetida and kaddi patta. Add the onions and sauté till they are translucent or till it become golden brown. Add the tomatoes and sauté for another 2 to 3 minutes. Add the usal paste, goda masala, red chilli powder and cook till the oil separates. Add the sprouts, turmeric, salt and 2½ cups of water and mix well. Add jaggery. Bring to a boil and simmer for 10 to 12 minutes till the sprouts are tender. Top with the coriander and chopped onions. Serve the usal with lemon wedges and ladi pav. Maharashtrian usal is a traditional recipe of spicy pulses in a thin watery gravy which is usually eaten with bread. Most common pulses used are moong, safed vatana and matki. These can be sprouted if you like them. Here we have used mixed sprouts. An assortment of ingredients ranging from onions and tomatoes to spice powder like goda masala and chilli powder offer their unique flavours to this intense gravy, making the traditional Kolhapuri misal an experience that will remain in your memory forever. The coconut based paste is an additional flavour boost which is very peculiar about Puneeri missal. The perfect balance of green chilies, ginger and garlic with coriander and dry coconut in this preparation is a pleasure to dig into. Tips for usal. 1. Remember to use dry coconut for the masala and not the fresh coconut. 2. Choose green chillies as per the spice level of your choice. The light green chillies are spicier than the dark green variety. 3. Mixed sprouts can be replaced solely with moong sprouts or matki sprouts. 4. Goda masala can be replaced with malvani masala. 5. As a variation, you can top it with some gathiya. Enjoy usal recipe | Maharashtrian usal | traditional Kolhapuri misal | Puneeri misal | with step by step photos. | [To make usal, heat the oil in a pan and add the mustard seeds, cumin seeds. When they crackle, add the asafoetida and kaddi patta., Add the onions and sauté till they are translucent or till it become golden brown., Add the tomatoes and sauté for another 2 to 3 minutes., Add the usal paste, goda masala, red chilli powder and cook till the oil separates., Add the sprouts, turmeric, salt and 2½ cups of water and mix well., Add jaggery., Bring to a boil and simmer for 10 to 12 minutes till the sprouts are tender., Top with the coriander and chopped onions., Serve the usal with lemon wedges and ladi pav.] | [Energy, 274 cal, Protein, 5.3 g, Carbohydrates, 16.5 g, Fiber, 4.9 g, Fat, 20.8 g, Cholesterol, 0 mg, Sodium, 12.9 mg] | usal--maharashtrian-usal--kolhapuri-misal-2842r |
| rcp2971 | Usli | NA | NA | [mixed sprouts, cumin seeds (jeera), onion, chopped, chopped ginger (adrak), garlic (lehsun), chopped, green chillies, chopped, tomato, turmeric powder (haldi), chopped coriander (dhania), chilli powder, lemon juice, oil, salt] | 10 mins. | 10 mins. | [Non-stick Pan, Pregnancy, Iron Rich Indian recipes, Pregnancy Iron Rich Indian Foods, Pregnancy Fiber Rich, Pregnancy Folic Acid Rich, Pregnancy Vitamin B Complex Rich] | 4Serves 4. | Indian | Usli consists of a mixture of healthy sprouts that are stir fried with a little masala. A combination of 3 sprouts makes the recipe a good source of protein and iron. Sprouting aids the digestion of these pulses and also increases their nutritive value. The calcium and the fibre content of the recipe is good. It is thus very beneficial for you also keeps your taste buds happy. | [Parboil the sprouts and drain. Do not cook them in a pressure cooker., Heat the oil in a pan, add the cumin seeds and fry for 1/2 minute. Add the onion and fry for a few seconds., Add the ginger, garlic and green chillies and fry again for a few seconds., Add the tomato, turmeric powder, coriander and chilli powder and fry again., Add the drained sprouts, lemon juice and salt and mix well., Serve hot.] | [Energy, 164 cal, Protein, 5.6 g, Carbohydrates, 17 g, Fiber, 4.5 g, Fat, 8.2 g, Cholesterol, 0 mg, Sodium, 8.3 mg] | usli-2971r |
| rcp214 | Usli ( Kadhai and Tava Cooking Delights) | NA | Veg | [mixed sprouts, salt, oil, cumin seeds (jeera), chopped garlic (lehsun), chopped green chillies, chopped onions, chopped tomatoes, chilli powder, turmeric powder (haldi), boiled and peeled potato cubes, lemon juice, chopped coriander (dhania)] | 10 mins | 25 mins | [Maharashtrian Dal, Varan / Amti / Kalvan, Non Stick Kadai Veg, Quick Sabzis] | 4Makes 4 servings | Maharashtrian | Much-loved by the maharashtrians, the usli is a nutritious and tasty everyday preparation that is enjoyed by the kids as much as the adults, which is a great plus-point for any dish! made with mixed sprouts spiced and tempered traditionally, the usli is so simple, anybody can make it. | [Combine the mixed sprouts, salt and 1½ cups of water in a pressure cooker and pressure cook for 3 whistles., Allow the steam to escape before opening the lid. Keep the mixed sprouts aside without draining the water., Heat the oil in a non-stick kadhai and add the cumin seeds., When the seeds crackle, add the garlic and green chillies and sauté on a medium flame or a few seconds., Add the onions and sauté on a medium flame for 1 to 2 minutes., Add the tomatoes and 1 tbsp of water and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the chilli powder, turmeric powder and salt, mix well and cook on a medium flame for another 1 minute., Add the potatoes, mixed sprouts (along with the water), lemon juice and coriander, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Serve hot.] | [Energy, 192 cal, Protein, 6.2 g, Carbohydrates, 23.1 g, Fiber, 5.2 g, Fat, 8.3 g, Cholesterol, 0 mg, Sodium, 13.2 mg] | usli---kadhai-and-tava-cooking-delights-214r |
| rcp22654 | Uttapam Pizza | Dinner | Veg | [dosa batter, pizza sauce, oil, sliced onions, sliced capsicum, grated mozzarella cheese] | 10 mins | 20 mins | [South Indian Uttapam, Indian Snacks for Entertaining, Evening Tea Snacks, One Dish Vegetarian Meals, One Meal Dinner, Raksha - Bandhan, Children's Day] | 3Makes 3 uttapam pizzas | South Indian | uttapam pizza recipe | tava uttapam pizza recipe | uttapam pizza with dosa batter | vegetable uttapam pizza recipe | with 11 amazing images. Our easy uttapam pizza recipe is made with dosa batter and hence called uttapam pizza with dosa batter. Aside from cheese, pizza sauce, we have added onion and capsicum to this vegetable uttapam pizza. What a fun way to make use of leftover uttapas ! The uttapam pizza is so tasty that your kids will want you to make this every time you make dosa batter. From onions and capsicum, to pizza sauce and cheese, the uttapam pizza has all the basic ingredients that go into your favourite pizza. Put on your creative caps and make the uttapam pizza just the way you want to. Throw in your choice of toppings from pineapples and sweet corn to olives, top it with your own combo of sauces and perhaps a sprinkling of tandoori masala or chaat masala too, and watch a humble uttapam magically transform into an exciting Farm Fresh Pizza or Tandoori Paneer Pizza. The best part is that you don’t even need an oven to prepare this. Notes and important tips on uttapam pizza recipe. 1. We are using readymade dosa batter. Check the batter for salt and consistency and adjust by adding a little salt and water as per the requirement. If using leftover batter stored in the fridge then bring it to room temperature and then make uttapam. Make sure the uttapam is not very thick or thin. 2. Cook the uttapam on both sides till light brown in color. Press it lightly while cooking from both sides. Do not cook until golden brown as we are going to cook it again. 3. Put 2 tbsp of pizza sauce over it and spread it evenly. Even that is available in the market in packaged form but, if you want to make homemade pizza sauce then check out this recipe of Quick Pizza Sauce or Italian Pizza Sauce. Jain people can refer to this recipe of Jain Pizza Sauce. Uttapas Stuffed with Green Peas Tricolour Uttapam and Sandwich Uttapa are other exciting ways to make uttapas. Learn to make uttapam pizza recipe | tava uttapam pizza recipe | uttapam pizza with dosa batter | vegetable uttapam pizza recipe | with step by step photos and video below. | [To make uttapam pizza, heat a non-stick tava (griddle) and grease it using ½ tsp of oil., Pour a spoonful of the batter and spread in a circular motion to make a 150 mm. (6") uttapam and cook on both the sides till light brown in colour from both the sides., Place the uttapam on a clean, dry surface, put 2 tbsp of pizza sauce over it and spread it evenly., Sprinkle little onion and capsicum evenly over it., Finally sprinkle 2 tbsp of cheese evenly over it., Heat a non-stick tava (griddle), place the uttapam pizza on it, cover with a lid and cook on a slow flame for 3 minutes or till the cheese melts., Repeat steps 1 to 6 to make 2 more uttapam pizzas., Cut the uttapam pizza into 4 equal pieces and serve immediately.] | [Energy, 158 cal, Protein, 21.6 g, Carbohydrates, 17.8 g, Fiber, 3.5 g, Fat, 4.8 g, Cholesterol, 5.5 mg, Vitamin A, 332.7 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.7 mg, Vitamin C, 32.6 mg, Folic Acid, 29.2 mcg, Calcium, 111.3 mg, Iron, 1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 210.2 mg, Potassium, 166 mg, Zinc, 0.4 mg] | uttapam-pizza-22654r |
| rcp33415 | Uttapam Sandwich, Cheese Sandwich Uttapam | Snacks | Veg | [dosa batter, green chutney, red chutney, chopped onions, chopped tomatoes, chopped capsicum, garam masala, chilli powder, salt, butter, grated processed cheese] | 15 mins | 45 mins | [South Indian, South Indian Uttapam, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Indian snacks with little planning, Indian Snacks for Entertaining, One Dish Vegetarian Meals] | 4Makes 4 uttapam sandwich | South Indian | uttapam sandwich recipe | masala uttapam sandwich | Indian cheese sandwich uttapam | with 39 amazing images. uttapam sandwich recipe | masala uttapam sandwich | Indian cheese sandwich uttapam is a meal by itself which is loaded with veggies and cheese. Learn how to make Indian cheese sandwich uttapam. To make uttapam sandwich, heat a non-stick tava (griddle) and grease it with ½ tsp of butter. Sprinkle little water on the tava (griddle) and wipe it using a clean muslin cloth. Pour ½ cup of the dosa batter on the non-stick tava (griddle) and spread it in a circular motion to make a 175 mm. (7") thick uttapa. Cook for 30 seconds and spread 2 tsp of green chutney and 2 tsp of red chutney evenly over it. Spread 1 tsp of butter evenly over it. Spread ¼ cup of onions, ¼ cup of tomatoes, ¼ cup of capsicum, ¼ tsp of garam masala, ½ tsp of chilli powder and little salt evenly over it and press it lightly using a spatula. Cook on a medium flame for 2 to 3 minutes. Pour 1/3 cup of batter over the vegetables, spread it evenly using a big spoon to make a thin even layer. Turnover, tap gently and cook on a medium flame for 3 to 4 minutes. Spread 1 tsp of butter evenly over it. Trim off the extra batter and vegetables from the circumference to get a neat circular shape. Turnover once again and again cook on a medium flame for 1 minute. Spread 1 tsp of butter evenly over it, turn over and cook on a medium flame for another 1 minute. Finally turn and cut into 6 equal pieces. Serve the uttapam sandwich immediately garnished with ¼ cup of cheese. Repeat steps 2 to 15 to make 3 more uttapam sandwich. An uttapam with a difference! In Indian cheese sandwich uttapam, the spread-out batter is topped with veggies and coated with another layer of batter, to make a sandwich, which is then cut into equal wedges. Known as masala uttapam sandwich in Mumbai roadside it is served hot with the typical South Indian accompaniments accompaniments like coconut chutney and red chutney. While uttapam sandwich is made with common ingredients available in most pantries, you need to follow the pointers mentioned below to get the perfect uttapam sandwich. Tips for uttapam sandwich. 1. Firstly, the batter for uttapam should be slightly thick. It should not be very runny. This is necessary for flipping the sandwich uttapam with ease. 2. Remember that the batter for the first layer of the uttapam sandwich is ½ cup, but for the top layer is less i.e 1/3 cup. If the top layer has excess batter it might seep down on the tava. 3. Spread both the chutney only after the first layer is cooked for 30 seconds. If you put it immediately, it will mix with the batter and you won’t be able to spread it well. 4. Be very quick in making this uttapam sandwich. Once you spread the veggies, ensure to press it gently with a flat spoon so they stick to the bottom layer. 5. After you have put the top layer of the batter, spread it gently with a small spoon only. 6. While turning it over each time, do so with 2 flat ladles. 7. You can buy readymade garam masala or make garam masala at home. You can also try these variants Uttapas Stuffed with Green Peas and Mini Cheese Uttapa or go for an Assorted Uttapa Platter. For a healthier variety try Instant Oats and Whole Wheat Uttapam, Bajra, Carrot and Onion Uttapa, Mini Bajra Onion Uttapa or Mini Jowar and Tomato Uttapa. For more Uttapa varieties, choose from our wide collection of South Indian Uttapam. Enjoy uttapam sandwich recipe | masala uttapam sandwich | Indian cheese sandwich uttapam | with step by step photos. | [To make the uttapam sandwich, heat a non-stick tava (griddle) and grease it with ½ tsp of butter., Sprinkle little water on the tava (griddle) and wipe it using a clean muslin cloth., Pour ½ cup of the dosa batter on the non-stick tava (griddle) and spread it in a circular motion to make a 175 mm. (7") thick uttapa., Cook for 30 seconds and spread 2 tsp of green chutney and 2 tsp of red chutney evenly over it., Spread 1 tsp of butter evenly over it., Spread ¼ cup of onions, ¼ cup of tomatoes, ¼ cup of capsicum, ¼ tsp of garam masala, ½ tsp of chilli powder and little salt evenly over it and press it lightly using a spatula., Cook on a medium flame for 2 to 3 minutes., Pour ? cup of batter over the vegetables, spread it evenly using a big spoon to make a thin even layer., Turnover, tap gently and cook on a medium flame for 3 to 4 minutes., Spread 1 tsp of butter evenly over it., Trim off the extra batter and vegetables from the circumference to get a neat circular shape., Turnover once again and again cook on a medium flame for 1 minute., Spread 1 tsp of butter evenly over it, turn over and cook on a medium flame for another 1 minute., Finally turn and cut into 6 equal pieces., Serve the span class="bold1">uttapam sandwich immediately garnished with ¼ cup of cheese., Repeat steps 2 to 15 to make 3 more uttapam sandwich.] | [Not Given] | uttapam-sandwich-cheese-sandwich-uttapam-33415r |
| rcp171 | Uttapam Stuffed with Green Peas, Matar Uttapam | Snacks | NA | [boiled and coarsely crushed green peas, dosa batter, chopped green chillies, chopped coriander (dhania), salt, oil] | 10 mins | 10 mins | [South Indian, South Indian Uttapam, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Breakfast Chillas, Indian Pancakes, Indian Snacks for Entertaining, Evening Tea Snacks] | 14Makes 14 uttapams | South Indian | uttapam stuffed with green peas recipe | South Indian matar uttapam | green peas uttapam with dosa batter | instant uttapam for breakfast | with 20 amazing images. uttapam stuffed with green peas recipe | South Indian matar uttapam | green peas uttapam with dosa batter | instant uttapam for breakfast is a quick fix option for busy morning. Learn how to make South Indian matar uttapam. To make uttapam stuffed with green peas, combine the green peas, green chillies, coriander and salt in a deep bowl, mix well and keep the green peas mixture aside. Heat a mini uttapam pan and grease it lightly using little oil. Pour a spoonful of the batter in each of the 7 uttapam moulds to make a 75 mm. (3") diameter round. Top each mini uttapam with 1 tsp of the green pea mixture and cook them, using a little oil, till they turn golden brown in colour from both the sides. Repeat steps 2 to 4 to make 7 more uttapams in 1 more batch. Serve hot. Watch simple dosa batter transform into an attractive and mouth-watering delicacy, with a little help from green peas! These dainty green peas uttapam with dosa batter are perfect for kids as a pick me up snack. The batter, enhanced with green peas, green chillies and coriander, emerges into a very pleasantly coloured South Indian matar uttapam, which has a snazzy, lingering flavour brought about mainly by coriander. Serve these instant uttapam for breakfast hot and fresh with Sambhar and Coconut Chutney. Tips for uttapam stuffed with green peas. 1. Serve uttapam stuffed with green peas with green chutney. 2. Press down with a spatula while cooking the uttapam stuffed with green peas. Enjoy uttapam stuffed with green peas recipe | South Indian matar uttapam | green peas uttapam with dosa batter | instant uttapam for breakfast | with step by step photos. | [To make uttapam stuffed with green peas, combine the green peas, green chillies, coriander and salt in a deep bowl, mix well and keep the green peas mixture aside., Heat a mini uttapam pan and grease it lightly using little oil., Pour a spoonful of the batter in each of the 7 uttapam moulds to make a 75 mm. (3") diameter round., Top each mini uttapam with 1 tsp of the green pea mixture and cook them, using a little oil, till they turn golden brown in colour from both the sides., Repeat steps 2 to 4 to make 7 more uttapams in 1 more batch., Serve the uttapam stuffed with green peas hot.] | [Energy, 18 cal, Protein, 3.8 g, Carbohydrates, 2.4 g, Fiber, 0.3 g, Fat, 0.7 g, Cholesterol, 0 mg, Sodium, 0.5 mg] | uttapam-stuffed-with-green-peas-matar-uttapam-171r |
| rcp22202 | Vaal Dalimbi | NA | Veg | [roasted onion, grated coconut, coriander (dhania) seeds, cumin seeds (jeera), jaggery (gur), tamarind (imli) water, sprouted vaal (field beans/ butter beans), cinnamon (dalchini), bayleaf (tejpatta), clove (laung / lavang), asafoetida (hing), mustard seeds ( rai / sarson), turmeric powder (haldi), chilli powder, garam masala, salt, sugar, chopped coriander (dhania)] | 15 mins | 20 mins | [Pregnancy, Pregnancy Dals and Vegetables, Healthy Heart Dals & Kadhis, Iron Rich Sabzis | Iron Rich Dals |, Low Calorie Dals, Kadhis, Zero Oil Subzis] | 4Makes 4 serving | NA | Most Maharashtrian Subzis are made using lots of coconut paste. Here's a delicious but healthy exception that uses only 2 tablespoons of coconut, thereby making it low in calories and fat. Sprouting Vaal helps increase its vitamin and mineral content and makes it easily digestible too. | [Heat a non-stick pan on a medium flame and when hot, add the all the ingredients and dry roast while stirring continuously till the coconut turns brown., Cool, add 2 tablespoons of water and blend in a mixer to a smooth paste., Wash and drain the vaal and pressure cook for 1 whistle. Allow the sream to escape and then drain and keep aside., Heat a non-stick kadhai on a medium flame and when hot, add the cinnamon, bayleaf, clove, asafoetida and mustard seeds and dry roast for about 30 seconds., Add the vaal, turmeric powder, chilli powder, garam masala and salt and continue dry roasting for 5 minutes while stirring continuously. Sprinkle a little water if required., Add the ground paste, sugar and 1 cup of water and simmer for 10 minutes., Serve hot garnished with coriander.] | [Energy, 149 cal, Protein, 0.5 g, Carbohydrates, 4.1 g, Fiber, 0.9 g, Fat, 2.3 g, Cholesterol, 0 mg, Sodium, 3 mg] | vaal-dalimbi-22202r |
| rcp4374 | Vaal Drumsticks Subzi, Sprouted Butter Beans and Drumstick Recipe | NA | NA | [sprouted vaal (field beans/ butter beans), drumstick (saijan ki phalli / saragavo), oil, mustard seeds ( rai / sarson), chilli powder, turmeric powder (haldi), salt, grated coconut, chopped garlic (lehsun), grated jaggery (gur)] | 15 mins | 20 mins | [Semi-Dry Sabzis, Traditional Indian Sabzis, Non-stick Pan] | 3Makes 3 servings (3 serving ) | Indian | The mellow creaminess of sprouted butter beans and the amazing flavour of drumsticks get along very well in this simple but super-tasty recipe! A traditional tempering and a pungent paste of coconut and garlic, are all it takes to transform these simple ingredients into an irresistible Vaal Drumsticks Subzi, which is so tasty that it makes a humble meal of rotis seem like a memorable affair. | [Heat the oil in a deep non-stick pan and add the mustard seeds., When the seeds crackle, add the vaal, salt and ½ cup of water, mix well and cover with a lid and cook on a medium flame for 4 minutes, while stirring occasionally., Add the drumsticks, 1 cup of water, mix well, cover with a lid and cook on a medium flame for 10 to 12 minutes, while stirring occasionally., Add the prepared paste, chilli powder, turmeric powder, little salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Serve hot.] | [Energy, 240 cal, Protein, 11.6 g, Carbohydrates, 29.4 g, Fiber, 3.3 g, Fat, 8.4 g, Cholesterol, 0 mg, Vitamin A, 76.9 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.9 mg, Vitamin C, 34.9 mg, Folic Acid, 0.9 mcg, Calcium, 36.4 mg, Iron, 1.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0 mg, Potassium, 75.1 mg, Zinc, 0 mg] | vaal-drumsticks-subzi-sprouted-butter-beans-and-drumstick-recipe-4374r |
| rcp32821 | Vaal Ki Usal ( Know Your Dals and Pulses ) | NA | Veg | [fresh kokum, oil, cumin seeds (jeera), asafoetida (hing), curry leaves (kadi patta), grated ginger (adrak), chopped onions, soaked vaal (field beans/ butter beans), turmeric powder (haldi), chopped jaggery (gur), chilli powder, chopped coriander (dhania), salt] | 10 mins | 25 mins | [Maharashtrian Dal, Varan / Amti / Kalvan, Celebration Dals, Saute, Kadai Veg] | 4Makes 4 servings | Maharashtrian | This is a popular, easy-fix maharashtrian dish. The combination of jaggery and kokum gives a sweet and tangy taste to this usal, which is made using vaal. | [Soak the kokums in ¼ cup of warm water for 15 to 20 minutes., Mash it with your hands and keep aside., Heat the oil in a non-stick kadhai and add the cumin seeds., When they crackle, add the asafoetida, curry leaves and ginger and sauté for a few seconds., Add the onions and sauté till they turn translucent, while stirring continuously., Add the vaal and 1 cup of water, cover and cook on a medium flame for 15 minutes., Add the turmeric powder, kokum mixture, jaggery, chilli powder, coriander and salt and simmer for another 5 minutes, stirring once in between. Serve hot.] | [Energy, 69 cal, Protein, 0.5 g, Carbohydrates, 8.1 g, Fiber, 0.3 g, Fat, 3.8 g, Cholesterol, 0 mg, Sodium, 3.1 mg] | vaal-ki-usal---know-your-dals-and-pulses--32821r |
| rcp3964 | Vaal ki Usal, Maharashtrian Dalimbi Usal | NA | Veg | [sprouted vaal (field beans/ butter beans), oil, cumin seeds (jeera), asafoetida (hing), curry leaves (kadi patta), grated ginger (adrak), chopped onions, turmeric powder (haldi), chilli powder malvani masala, kokum, chopped jaggery (gur), salt, chopped coriander (dhania)] | 15 mins | 19 mins | [Maharashtrian Dal, Varan / Amti / Kalvan, Saute, Boiled Indian recipes, Indian Party, Non-stick Pan, Protein Rich foods for Pregnancy, Pregnancy Dals and Vegetables] | 4Makes 4 servings | Maharashtrian | vaal ki usal recipe | dalimbi usal | Maharashtrian birda usal | with 44 amazing images. vaal ki usal recipe | dalimbi usal | Maharashtrian birda usal is a famous dish from the land of Maharashtra which is pepped up with a variety of Indian spices. Learn how to make dalimbi usal. To make vaal ki usal, heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the asafoetida, curry leaves and ginger and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 2 to 3 minutes. Add the sprouted vaal, 2 cups of water, turmeric powder, chilli powder, kokum, jaggery, salt and coriander, mix well and cook on a medium flame for 12 to 15 minutes or till the dal is cooked, while stirring occasionally. Serve hot. A yummy sabzi always brings to mind a sumptuous treat oozing with butter, ghee or oil. But Maharashtrian birda usal is a tempting sabzi made with little oil in which the flavours are boosted with an interplay of jaggery and kokum to give a sweet and tangy taste. Vaal provides you the much needed protein and iron. A thoughtful addition of vitamin C rich coriander improves the absorption of iron. Bear in mind that thisdalimbi usal has to be planned well in advance as the vaal needs to be soaked for 15 hours and sprouted for 24 hours. Tips for vaal ki usal. 1. Serve Maharashtrian birda usal with jowar bhakri. 2. Serve vaal ki usal with rice. 3. You can add chilli powder instead of Malvani masala. 4. We have used Bedekar Malavani masala used. Enjoy vaal ki usal recipe | dalimbi usal | Maharashtrian birda usal | with step by step photos. | [To make vaal ki usal, heat the oil in a non-stick kadhai and add the cumin seeds., When the seeds crackle, add the asafoetida, curry leaves and ginger and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 2 to 3 minutes., Add the sprouted vaal, 2 cups of water, turmeric powder, chilli powder, kokum, jaggery, salt and coriander, mix well and cook on a medium flame for 12 to 15 minutes or till the dal is cooked, while stirring occasionally., Serve the vaal ki usal hot.] | [Energy, 195 cal, Protein, 10.3 g, Carbohydrates, 30.5 g, Fiber, 7.9 g, Fat, 4.1 g, Cholesterol, 0 mg, Sodium, 8.8 mg] | vaal-ki-usal-maharashtrian-dalimbi-usal-3964r |
| rcp624 | Vaal Ni Dal No Pulao, Gujarati Rice | Lunch | Veg | [boiled sprouted vaal (field beans/ butter beans), rice (chawal), oil, cloves (laung / lavang), cinnamon (dalchini), raisins (kismis), asafoetida (hing), chopped green chillies, chilli powder, salt, chopped coriander (dhania), grated coconut, chaas] | 5 mins | 7 mins | [Gujarati Khichdi, Gujarati One Dish Meal, Dinner, One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba, Traditional Indian Rice Recipes] | 4Makes 4 servings | Gujarati | vaal ni dal pulao recipe | Gujarati vaal dal pulav | vaal dal rice | with 24 amazing images. vaal ni dal pulao recipe | Gujarati vaal dal pulav | vaal dal rice is a quick fix rice preparation. Learn how to make Gujarati vaal dal pulav. To make vaal ni dal pulao, heat the oil in a deep non-stick pan, add the cloves, cinnamon, raisins, asafoetida, green chillies and chilli powder, mix well and sauté on a medium flame for 2 minutes. Add the sprouted vaal, rice and salt and mix well. Cover and cook on a medium flame for 5 minutes, while stirring once in between. Garnish with the coriander and coconut, and serve hot with chaas. Rice and sprouted vaal waltz together to make a delectable one-dish meal! If you wish you can also make Gujarati vaal dal pulav with only garlic and red chillies. Whichever way you make it, remember that the specialty of this dish is that it is to be cooked in oil unlike other rice preparations, which are usually cooked in ghee. If you have some leftover rice, you can make the vaal dal rice the next day for lunch as a surprise. But ensure that each grain of cooked rice separate to enjoy it. Learn how to make the perfect cooked rice for pulao. Tips for vaal ni dal pulao. 1. Boil the sprouted vaal for 8 to 10 minutes till soft. 2. Vaal ni dal pulao is best served with a tall glass of chaas. Enjoy vaal ni dal pulao recipe | Gujarati vaal dal pulav | vaal dal rice | with step by step photos. | [To make vaal ni dal no pulao, heat the oil in a deep non-stick pan, add the cloves, cinnamon, raisins, asafoetida, green chillies and chilli powder, mix well and sauté on a medium flame for 2 minutes., Add the sprouted vaal, rice and salt and mix well., Cover and cook on a medium flame for 5 minutes, while stirring once in between., Garnish the vaal ni dal no pulao with the coriander and coconut, and serve hot with chaas.] | [Energy, 343 cal, Protein, 12.5 g, Carbohydrates, 38.8 g, Fiber, 9.4 g, Fat, 16 g, Cholesterol, 0 mg, Sodium, 9.4 mg] | vaal-ni-dal-no-pulao-gujarati-rice-624r |
| rcp618 | Vaal ni Dal, Gujarati Butter Beans Curry | NA | NA | [sprouted vaal (field beans/ butter beans), oil, carom seeds (ajwain), asafoetida (hing), round red chillies (boriya mirch), raisins (kismis), salt, sugar] | 10 mins | 15 mins | [Collection of Gujarati Dals / Kadhis, Jain Dal, Jain Kadhi, Sabzis with Gravies, Subzis with Beans or Sprouts, Celebration Dals, Holi recipes, Indian Party] | 4Makes 4 servings | Gujarati | vaal ni dal recipe | Gujarati butter beans curry | healthy lima bean dal | with 35 amazing images. vaal ni dal recipe | Gujarati butter beans curry | healthy lima bean dal is a simple and nourishing everyday fare. Learn how to make Gujarati butter beans curry. To make vaal ni dal, heat the oil in a non-stick kadhai and add the carom seeds, asafoetida and red chillies. When the seeds crackle, add the sprouted vaal, raisins and salt and sauté on a medium flame for 2 minutes. Add the sugar and 3¼ cups of water. Mix well. Cover and cook on a medium flame for 10 to 12 minutes, or till the dal is soft, stirring occasionally. Serve hot. Vaal ni dal is an interesting and unique preparation of field beans, that is prepared often in Guajarati households. While we have sprouted the vaal, when you are short of time you can simply soak and cook it. The raisins contrast and complement the choice of spices used in this recipe. When served with rice and a good choice of sweet, this Gujarati butter beans curry qualifies as festive fare! Benefit from the protein this healthy lima bean dal has to offer. It will nourish the cells of your body and help in their maintenance. Along with fibre, this dal can satiate you for a long time and prevent binge eating. All the health conscious people can reduce the oil to 2 tsp to keep calories and fat under check. With loads of magnesium, this dal is a wise choice to maintain healthy heart. Tips for vaal ni dal. 1. Some Gujaratis add 1 tbsp raisins (kismis) while making vaal ni dal. 2. Serve vaal ni dal | Gujarati butter beans curry | healthy lima bean dal | with roti. Enjoy vaal ni dal recipe | Gujarati butter beans curry | healthy lima bean dal | with step by step photos. | [To make vaal ni dal, heat the oil in a non-stick kadhai and add the carom seeds, asafoetida and red chillies., When the seeds crackle, add the sprouted vaal, raisins and salt and sauté on a on a medium flame for 2 minutes., Add the sugar and 3 1/4 cups of water. Mix well., Cover and cook on a medium flame for 10 to 12 minutes, or till the dal is soft, stirring occasionally., Serve the vaal ni dal hot.] | [Energy, 286 cal, Protein, 15.2 g, Carbohydrates, 40.5 g, Fiber, 11.6 g, Fat, 8 g, Cholesterol, 0 mg, Sodium, 11.2 mg] | vaal-ni-dal-gujarati-butter-beans-curry-618r |
| rcp8623 | Vaal, French Beans and Cauliflower Soup | NA | NA | [vaal (lima beans/ butter beans), chopped french beans, cauliflower florets, butter, chopped celery, bayleaves (tejpatta), shredded cabbage, chopped tomatoes, boiled green peas, cornflour water, salt black peppercorns (kalimirch), chopped parsley] | 15 mins | 35 mins | [Jain Soups, Jain International, Chunky Indian Soups] | 4Makes 4 servings | Jain | Aromatic and sumptuous, the Vaal, French Beans and Cauliflower Soup is fit to be a meal in its own right. Loaded with ample veggies ranging from French beans and cabbage to cauliflower and tomatoes, not to forget nutritious lima beans and green peas, this wholesome soup is extremely flavourful despite not using onion and garlic. Sautéed celery and a garnish of fresh parsley impart a rich and fresh aroma to the soup. | [Soak the lima beans in enough water for 3 to 4 hours. Wash and drain., Combine the beans, 2 cups of water and salt in a deep pan, mix well and cook on a medium flame for 20 to 25 minutes or till the beans are tender. Keep aside., Heat the butter in a deep non-stick pan, add the celery and bayleaves and sauté on a medium flame for 1 minute., Add the french beans and cauliflower, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Add the cabbage, tomatoes, green peas and beans-water mixture, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the cornflour-water mixture, mix well and cook on a medium flame for 2 to 3 minutes or till the soup thickens, while stirring occasionally., Add the salt and pepper, mix well and cook on a medium flame for 1 minute. Discard the bayleaves., Serve hot garnished with parsley.] | [Energy, 99 cal, Protein, 4.9 g, Carbohydrates, 13.7 g, Fiber, 3.2 g, Fat, 2.8 g, Cholesterol, 0 mg, Vitamin A, 233.6 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.8 mg, Vitamin C, 26.6 mg, Folic Acid, 21.4 mcg, Calcium, 48.1 mg, Iron, 1.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 34 mg, Potassium, 74.5 mg, Zinc, 0.2 mg] | vaal-french-beans-and-cauliflower-soup-8623r |
| rcp2811 | Vada Pav | Dinner | Veg | [ladi pavs, dry garlic chutney, mashed potatoes, green chillies, grated garlic (lehsun), chopped ginger (adrak), mustard seeds ( rai / sarson), asafoetida (hing), curry leaves (kadi patta), turmeric powder (haldi), oil, besan (bengal gram flour), turmeric powder (haldi), baking soda, oil, salt, oil] | 10 mins | 30 mins | [Maharashtrian Snacks Nashta, Mumbai Street Food, Comfort Foods, Indian Snacks for Entertaining, Evening Tea Snacks, One Dish Vegetarian Meals, One Meal Dinner] | 8Makes 8 vada pavs | Maharashtrian | vada pav recipe | Mumbai style vada pav | batata vada pav | wada pav | with amazing 26 amazing pictures. Mumbai’s very own burger, Mumbai style vada pav. The vada pav recipe is made of a spicy potato filling deep fried in a gram flour batter. Along with a hot and spicy garlic chutney, batata vada pav is served inside a small "Ladi Pav". This indigenous burger-like snack is the quickest and tastiest meal you can have in Mumbai – any time you are hungry, even in the middle of the night! The Vada Pav has become so famous that it is now a popular snack all over the country and features on the menus of Indian restaurants even abroad. Remember to use freshly chopped ginger, garlic and green chillies to get the perfect taste. Vada pav is a famous Mumbai Street Food and a vendor is found selling vada pav on every other Mumbai street and on railway stations. Craving for vada pav and wanting it to be ultra hygienic? There is no better way than making batata vada pav at home as it is definitely hygienic and the ingredients used are also fresh. The procedure to make Mumbai style vada pav is not at all complex but very simple. First, we have started with making the potato filling by pounding the green chillies, ginger and garlic using a mortar and pestle. Further, heat the oil and add the mustard seeds. When they crackle, add the asafoetida and curry leaves. Add the pounded mixture which will give a unique flavor to our vada pav. Add the potatoes, turmeric powder for the colour and salt and mix well. Remove from the fire and let it cool. Divide and shape into rounds balls and keep aside. Further to cover them, we have made a thick batter using besan, turmeric powder, baking soda and little salt. Next, dip the potato balls in the batter and deep fry until golden brown. Next, to assemble vada pav, take a ladi pav and slit it from the centre, but do not cut fully. These days whole wheat laadi pav are also available in many bakery stores.. If you wish you can make them at home, check out our recipe for whole wheat laadi pav. Next, Spread some sukhi leshun ki chutney on the bottom half of the laadi pav. Place the vada over it and tradional style vada pav is ready. We have also shown the process to assemble Mumbai style vada pav, first spread some meetha chutney on a slit pav. Then spread some teekha chutney over it. Finally spread some sukhi leshun ki chutney over it. Place the vada and press the pav and the Mumbaiya style vada pav is ready to serve. Serve immediately while the vadas are still hot. You can also serve along with some fried green chillies. These days there are many ways to make and serve the vada pav. Some vada pavs are made with an array of chutneys and some of the vada pavs are made with chutneys, topped with onions, mayonnaise and cheese while some vada pavs are served with the besan chura made from left over besan batter along with chutneys. Succulent and spicy potato vadas are sandwiched between fresh pav bread along with dry garlic chutney, to make a delicious snack that tickles the taste buds and satisfies the tummy. I have fond memories of sharing a vada pav with my son while travelling on a business trip to Vapi by train. Although vada pav is a Maharashtrian dish, I was surprised to find it popular even in Gujarat. Another travelling ritual on my frequent drives to Pune is to stop at a small café on the highway to grab a quick vada pav and a steaming hot cup of Masala Tea that chases away all my travel fatigue. Enjoy vada pav recipe | Mumbai style vada pav | batata vada pav | wada pav | with detailed step by step photos and video below. | [Pound the green chillies, ginger and garlic using a mortar and pestle., Heat the oil and add the mustard seeds. When they crackle, add the asafoetida and curry leaves and sauté for a few seconds., Add the pounded mixture and sauté again for a few seconds., Add the potatoes, turmeric powder and salt and mix well., Remove from the fire and cool., Divide into 8 equal portions. Shape into rounds., Combine all the ingredients in a bowl and make a batter using approximately 1/3 cup of water., Dip each round of the vada filling into the batter and allow it to coat the mixture well., Deep fry in hot oil, till golden brown. Drain on absorbent paper and keep aside., To make vada pav, slice each pav into half and spread some dry garlic chutney inside., Place one vada in each pav and serve the vada pav immediately.] | [Energy, 197 cal, Protein, 6.6 g, Carbohydrates, 33.9 g, Fiber, 2.7 g, Fat, 4 g, Cholesterol, 0 mg, Sodium, 13.2 mg] | vada-pav-2811r |
| rcp32693 | Vada Pav Recipe | Mumbai Street Food | null | null | null | null | null | null | null | null | null | null | null | vada-pav-recipe-|-mumbai-street-food-32693r |
| rcp4101 | Vada Pav, Mumbai Street Food | Snacks | Veg | [boiled , peeled and mashed potatoes, oil, mustard seeds ( rai / sarson), asafoetida (hing), curry leaves (kadi patta), chopped ginger (adrak), chopped green chillies, chopped garlic (lehsun), salt, turmeric powder (haldi), chopped coriander (dhania), oil, besan (bengal gram flour), salt, turmeric powder (haldi), water, laddi pavs, khajur imli chutney, green chutney, sukhi lehsun ki chutney, fried green chillies] | 35 mins | 10 mins | [Mumbai Street Food, Deep-fried Indian Starters, Evening Tea Snacks, Deep Fry, Children's Day, High Tea Party, Kadai Veg] | 4Makes 4 vada pavs | Indian | This indigenous burger-like snack is the quickest and tastiest meal you can have in Mumbai – any time you are hungry, even in the middle of the night! Succulent and spicy potato vadas are sandwiched between fresh pav bread along with dry garlic chutney, to make a delicious snack that tickles the taste buds and satisfies the tummy. The Vada Pav has become so famous that it is now a popular snack all over the country and features on the menus of Indian restaurants even abroad. Remember to use freshly chopped ginger, garlic and green chillies to get the perfect taste. Also check out our recipes of Healthy Vada Pav , Baked Vada Pav and Batata Vada Burger . | [Heat the oil in a deep non-stick kadhai and add the mustard seeds., When the seeds crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds., Add the ginger, green chillies and garlic and sauté on a medium flame for a few more seconds., Add the potatoes, salt and turmeric powder, mix well and cook for a minute, while stirring continuously., Add the coriander and mix well., Remove from the flame and keep aside to cool., Divide it into 4 equal portions and shape each portion into a round., Heat the oil in a deep non-stick kadhai, dip each vada in the prepared batter and deep-fry in hot oil till they turn golden brown in colour from all the sides. Drain on absorbent paper and keep aside., Slit a pav horizontally, apply a little khajur imli ki chutney, green chutney and sukhi lehsun ki chutney on the inner sides of the pav and stuff with a hot vada., Repeat with the remaining ingredients to make 3 more vada pavs., Serve immediately with fried green chillies., Deep-fry the green chillies in hot oil till they become crisp and slightly whitish in colour. Drain on absorbent paper and serve with vada pav.] | [Energy, 329 kcal, Protein, 7.7 gm, Carbohydrate, 50.7 gm, Fat, 10.7 gm, Fibre, 4.2 gm, Vitamin A, 313.5 mcg, Vitamin C, 16.5 mg, Calcium, 28.8 mg, Iron, 1.8 mg, Folic Acid, 35.2 mcg] | vada-pav-mumbai-street-food-4101r |
| rcp4397 | Vade | Snacks | NA | [rice flour (chawal ka atta), whole wheat flour (gehun ka atta), salt, oil] | 5 mins. | 10 mins. | [Maharashtrian Rotis / Polis, Quick Evening Snacks, Deep Fry] | 6Makes 6 vades. | Maharashtrian | Vade are traditional Maharashtrian version of the deep fried puris. The authentic recipe calls for a lot of pre-preparation in terms of making the flour for the vadas at home. I have used the readymade rice flour for a quick and delicious version. | [Mix together all the ingredients and using enough hot water knead into a soft dough., Cover and keep aside for 15 to 20 minutes., Divide the dough into 6 equal portions and roll out each portion, on a greased sheet of plastic, into a 50 mm. (2") diameter round., Deep fry in hot oil until golden brown in colour., Serve immediately.] | [Energy, 285 cal, Protein, 5.3 g, Carbohydrates, 52 g, Fiber, 3.7 g, Fat, 6 g, Cholesterol, 0 mg, Sodium, 4.3 mg] | vade-4397r |
| rcp35788 | Vagharela Bhaat, Vagharelo Bhaat From Leftover Rice | Lunch | Veg | [cooked rice (chawal), oil, mustard seeds ( rai / sarson), curry leaves (kadi patta), asafoetida (hing), sliced onions, turmeric powder (haldi), chilli powder, salt, chopped coriander (dhania), curd (dahi)] | 10 mins | 6 mins | [Gujarati Khichdi, Breakfast using Leftovers, One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba, Traditional Indian Rice Recipes, Pulaos] | 4Makes 4 servings | Gujarati | vagharela bhaat recipe | vagharelo bhaat from leftover rice | Gujarati stir fried rice | masala bhaat Gujarati style | with 23 amazing images. vagharela bhaat recipe | vagharelo bhaat from leftover rice | Gujarati stir fried rice | masala bhaat Gujarati style is a quick fix rice delicacy. Learn how to make vagharelo bhaat from leftover rice. To make vagharela bhaat, heat the oil in a deep non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for 10 seconds. Add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent. Add the turmeric powder and chilli powder and sauté on a medium flame for 10 to 15 seconds. Add the cooked rice and salt and mix well. Cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the coriander and mix well. Serve hot with fresh curd. No waste, no haste! Here is an easy and tasty dish that can be made in a jiffy with leftover rice. If you don’t have left over rice, learn how to make the perfect cooked rice. And then just a few common spices from the typical Gujarati masala dabba are used to perk up the flavours and hue of this masala bhaat Gujarati style. Serve this Gujarati stir fried rice for lunch or dinner with a bowl of fresh curds, to complement the spicy nature of this delicacy. This rice commonly features for breakfast too in many Gujarati households. Tips for vagharela bhaat. 1. After sautéing the onions, ½ cup chopped tomatoes can be added and cooked for 2 to 3 minutes. However, remember that this will make the rice slightly mushy. 2. Most Gujarati’s also add a pinch of sugar like they add in everyday sabzis. However it is optional and you can avoid it. 3. If you are cooking the rice and not using left over rice, then ensure to cook it completely on a flat plate so each grain of rice is separate. Enjoy vagharela bhaat recipe | vagharelo bhaat from leftover rice | Gujarati stir fried rice | masala bhaat Gujarati style | with step by step photos. | [To make vagharela bhaat, heat the oil in a deep non-stick pan and add the mustard seeds., When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for 10 seconds., Add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent., Add the turmeric powder and chilli powder and sauté on a medium flame for 10 to 15 seconds., Add the cooked rice and salt and mix well. Cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the coriander and mix well., Serve the vagharela bhaat hot with fresh curds.] | [Energy, 260 cal, Protein, 3.5 g, Carbohydrates, 40 g, Fiber, 0.2 g, Fat, 9.5 g, Cholesterol, 0 mg, Sodium, 4.7 mg] | vagharela-bhaat-vagharelo-bhaat-from-leftover-rice-35788r |
| rcp4996 | Valentine Strawberry Gâteau | NA | NA | [condensed milk, plain flour (maida), baking powder, soda bi-carb, melted butter margarine, vanilla essence, water, powdered sugar, vodka, strawberry puree, cream, chilled, powdered sugar, vanilla essence, sliced strawberries, powdered sugar, strawberry fans] | 30 mins. | 0 mins | [Valentines Day Indian recipes] | | Indian | Strawberries and cream… that classic combination. It's the top-of-the-charts dessert in my home during the season. Introduce a light 'n fluffy sponge cake into the equation, and you've got a real winner. Win compliments (and a few hearts of course) this Valentine's with a freshly baked sponge cake smothered in strawberries and whipped cream…And the garnish? More strawberries of course! I've cut it into a heart shape for Valentine's…you can play around with any shape that you like quite easily, with a paper stencil placed on the cake. If I'm in a hurry I buy readymade sponge cake…you just can't go wrong, with strawberries and cream to dress it all up! | [Sieve the flour, baking powder and soda bi-carb together., Mix the flour mixture, condensed milk, melted butter, essence and 75 ml. water and beat well., Pour the mixture into a greased and dusted 6" diameter heart-shaped tin., Bake in a hot oven at 200°C (400°F) for 10 minutes. Reduce the temperature to 150°C (300°F) and bake for another 15 minutes., The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, remove from the oven and leave aside for 1 minute. Invert the tin over a rack and tap sharply to unmould., Cool the cake and slice into 2 parts horizontally, using a serated bread knife. Keep aside., Combine the cream, sugar and vanilla essence in a clean, dry bowl and whisk until it doubles in volume and forms soft peaks., Keep aside of the cream for the topping., Mash the strawberries lightly. Add the powdered sugar and keep aside for a few minutes., Mix the strawberries with of the whipped cream. This has to be done gently as over-mixing whipped cream can cause it to curdle., Sprinkle some soaking syrup over one part of the sponge and spread the strawberry and cream mixture over it., Place the other half of the cake on top, sprinkle the soaking syrup over it and spread a layer of whipped cream., Pipe the border of the cake with a little cream using a star nozzle., Garnish with the strawberry fans., Chill and serve.] | [Not Given] | valentine-strawberry-gâteau-4996r |
| rcp603 | Valor Muthia Nu Shaak, Gujarati Sabzi | Dinner | NA | [valor papdi, palak methi na muthia, baking soda, salt, oil, mustard seeds ( rai / sarson), asafoetida (hing), turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, chilli powder, sugar, rotlis] | 15 mins | 23 mins | [Gujarati Shaak Sabzi, Dinner, Semi-Dry Sabzis, Traditional Indian Sabzis, Diwali, Indian Party, Steamer] | 4Makes 4 servings | Gujarati | valor muthia nu shaak | valor papdi muthia sabzi | Gujarati valor papdi nu shaak | flat beans muthia sabzi | with amazing 20 images. valor muthia nu shaak features a lovely combination of valor papdi and muthia. But, however uncommon the combination might sound to you, it is very common in Gujarati tradition, and valor papdi muthia sabzi is a must-serve item for weddings held in Gujarat. In the customary way, people add the muthias directly without steaming, but that takes much longer to cook. So, I always suggest steaming and adding the muthias as in this quick and easy version. You can even use left over muthia’s which will make the process quicker. Preparation for valor muthia nu shaak takes a while but the outcome is amazing and super tasty. We have made a special Gujarati coconut coriander masala and have added to the sabzi, which makes the valor papdi muthia sabzi super delicious. An irresistible preparation of flat green beans (valor papdi) and fenugreek dumplings, this is the next best choice when fresh vaal or papdi is not in season. Once you have done all the preparation, cooking flat beans muthia sabzi a cake walk as all you need to do is mix and cook. I make this Gujarati valor papdi nu shaak in winters as valor papdi is in peak season and this is one recipe that my mother-in-law thought me and everyone in my family loves it. This is one of the most comforting combinations for a cold winter’s day! Remember to apply the salt and soda an hour before you prepare the valor papdi muthia sabzi, to ensure the fresh green colour and smooth texture of the beans. You can also try other shaak recipes like Batata Chips Nu Shaak and Bhinda Sambhariya. Learn to make valor muthia nu shaak | valor papdi muthia sabzi | Gujarati valor papdi nu shaak | flat beans muthia sabzi | with detailed step by step recipe photos below. | [To make valor muthia nu shaak, wash the valor, drain, cut into 3 equal parts and separate the seeds. Transfer into a deep bowl, add a pinch of baking soda and salt, mix well and keep aside for 5 minutes., Heat the oil in a non-stick kadhai, add the mustard seeds and asafoetida., When the seeds crackle, add the valor papdi along with 1½ cups of water and mix well., Add the coconut-coriander paste, turmeric powder, coriander-cumin seeds powder, chilli powder, sugar, salt (as per taste) and mix well. Cover and cook on a medium flame for 20 minutes or till the valor papdi is almost cooked, while stirring occasionally., Add the muthias one at a time and toss gently., Cook for another 2 to 3 minutes., Serve the valor muthia nu shaak hot with rotlas or rotis.] | [Not Given] | valor-muthia-nu-shaak-gujarati-sabzi-603r |
| rcp41454 | Valor Papdi Nu Shak, Winter Sabzi | Dinner | NA | [chopped valor papdi, grated coconut, chopped coriander (dhania), garlic (lehsun) paste, green chilli paste, sugar, salt, oil, mustard seeds ( rai / sarson), asafoetida (hing), baking soda, lemon juice, chapatis] | 20 mins | 10 mins | [Gujarati Shaak Sabzi, Dinner, Sukhi Sabzis, Traditional Indian Sabzis, Indian Party, Non-stick Pan, Indian Travel Food Sabzi] | 3Makes 3 servings | Gujarati | valor papdi nu shaak recipe | valor nu shaak | Gujarati papdi nu shaak | winter special flat beans sabzi | valor papdi nu shaak is a homely and tasty winter sabzi, which tastes great with rotis. Learn how to make valor nu shaak. Fresh and juicy valor papdi is cooked with a traditional tempering of mustard seeds, and flavoured with a mix of taste-givers like garlic paste and green chilli paste to make Gujarati papdi nu shaak. Coconut adds to the taste of this winter special flat beans sabzi and also gives it a nice mouth-feel. This is one of the most comforting foods for a cold winter’s day! To make valor papdi nu shaak, combine the coconut, coriander, garlic paste, green chilli paste, sugar and salt in a bowl, mix well and keep aside. Heat the oil in a broad non-stick pan, add mustard seeds and asafoetida and sauté on a medium flame for 30 seconds. Add the valor papdi and baking soda, cover with a lid and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Add the coconut-coriander mixture, mix gently and cook on a medium flame for 2 minutes while stirring occasionally. Add the lemon juice and mix well. Serve hot with chapatis. This Gujarati papdi nu shaak,roti, Kadhi and rice makes a complete Sunday lunch to be enjoyed with the entire family. You can also try other shaak recipes like Batata Chips Nu Shaak and Walor Muthia nu Shaak. Tips for valor papdi nu shaak. 1. Make sure you chop the valor correctly to cook them evenly.2. When you cover with a lid and cook make sure you do not forge tot stir it occasionally or else it will burn. 3. Do not forge to add lemon juice at the end , it gives a better flavour and also it maintains the green colour. Enjoy valor papdi nu shaak recipe | valor nu shaak | Gujarati papdi nu shaak | winter special flat beans sabzi | with step by step photos below. | [To make valor papdi nu shak, combine the coconut, coriander, garlic paste, green chilli paste, sugar and salt in a bowl, mix well and keep aside., Heat the oil in a broad non-stick pan, add mustard seeds and asafoetida and sauté on a medium flame for 30 seconds., Add the valor papdi and baking soda, cover with a lid and cook on a medium flame for 5 to 7 minutes, while stirring occasionally., Add the coconut-coriander mixture, mix gently and cook on a medium flame for 2 minutes while stirring occasionally., Add the lemon juice and mix well., Serve the valor papdi nu shak hot with chapatis.] | [Energy, 132 cal, Protein, 0.7 g, Carbohydrates, 5.4 g, Fiber, 1.7 g, Fat, 12 g, Cholesterol, 0 mg, Sodium, 4.6 mg] | valor-papdi-nu-shak-winter-sabzi-41454r |
| rcp654 | Valval | NA | NA | [bottle gourd (doodhi / lauki), red pumpkin (bhopla / kaddu), ridge gourd (turai), green peas, french beans, carrot, fresh coconut, green chillies,, curry leaves (kadi patta), cumin seeds (jeera), plain flour (maida), ghee, sugar, salt] | | 17 mins. 52 secs. | [Microwave, Microwave] | 4Serves 4. | NA | | [Slice the pumpkins, ridge rourd, french beans and carrot very thinly., Scrape the coconut. Add 1 1/2 teacups of water and blend in a liquidiser. Strain and take out all the milk., Mix the coconut milk and the plain flour very well., Put the ghee in a glass bowl and microwave on HIGH for about 10 to 12 seconds. Add the cumin seeds and fry for 5 to 6 seconds by microwaving on HIGH. Add the chillies and curry leaves and fry them by microwaving on HIGH about 9 to 10 seconds., Add the vegetables, 1/2 teacup of water, sugar and salt and microwave on HIGH for about 7 to 8 minutes., When the vegetables are soft, add the coconut milk-flour mixture and microwave on HIGH for 3 to 3 1/2 minutes, stirring once in-between after 1 1/2 minutes.] | [Energy, 158 cal, Protein, 2.7 g, Carbohydrates, 12.1 g, Fiber, 6.2 g, Fat, 11 g, Cholesterol, 0 mg, Vitamin A, 503 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.5 mg, Vitamin C, 3.9 mg, Folic Acid, 11.3 mcg, Calcium, 33.1 mg, Iron, 1.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 11.4 mg, Potassium, 77.2 mg, Zinc, 0.2 mg] | valval-654r |
| rcp2288 | Vanilla and Chocolate Pinwheels | Snacks | NA | [soft butter, powdered sugar, vanilla essence, plain flour (maida), cocoa powder] | 5 mins | 0 mins | [School Time Snacks, Indian Jar Snacks, Chocolate Dessert, Baked, Diwali, Christmas, Teachers Day] | 13Makes 13 pieces | Indian | Pinwheels are a part of every child’s fantasies! Its unique spiral shape, with alternating colours, makes it very attractive to behold, while the chocolaty vanilla flavour and awesome texture make it a delight to bite into. Easy to make and handily sized, the Vanilla and Chocolate Pinwheel are ideal to serve at kids’ parties . You can make a large batch ahead of time and store in an airtight container, ready to surprise the young ones at the right time. | [Combine the butter and sugar in a deep bowl and cream until light and creamy using a spatula., Add the vanilla essence and mix well., Add 1 tbsp of water and mix well., Add the plain flour and knead into a soft dough., Refrigerate for 15 minutes and divide the dough into two equal portions., In one portion, add the cocoa powder and knead again., Dust little plain flour on a chopping board, roll out each portion into 200 mm. (8”) diameter circle., Place the chocolate circle on the white circle., Roll up like a swiss roll very slowly while sealing the cracks very gently., 10. Cut the roll into 1/2 “ thick slices using a dusted knife., 11. Place all the pinwheels on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 15 minutes., 12. Cool the pinwheels on a wire rack., Serve immediately or store in an air-tight container.] | [Energy, 143 cal, Protein, 1.2 g, Carbohydrates, 16.5 g, Fiber, 0.2 g, Fat, 8.1 g, Cholesterol, 24.6 mg, Sodium, 82.4 mg] | vanilla-and-chocolate-pinwheels-2288r |
| rcp32407 | Vanilla Butter Icing | NA | NA | [vanilla essence, soft butter margarine, icing sugar] | 2 mins | 0 mins | [Basic Indian Dessert Recipes] | Makes 0.50 cup (7 tbsp ) | Indian | An aesthetic flavour that is loved by all, vanilla imparts a lovely aroma as well. No wonder, the Vanilla Butter Icing is so popularly used all over the world in the decoration of cakes and pastries. Its off-white colour also contrasts well with the colour of all-time favourite cakes like blackcurrant and chocolate, making it so suitable for the creation of culinary masterpieces! Use the icing as soon as it is prepared, before it hardens, and use a damp palette knife to spread it, so as to get a smooth finish. | [Sieve the icing sugar in a deep bowl and keep aside., Combine the butter in a deep bowl and mix it with a help of a wooden spoon till light and smooth for 2 to 3 minutes., Add the icing sugar gradually and mix well., Add the vanilla essence and mix well., Use as required.] | [Energy, 112 cal, Protein, 0 g, Carbohydrates, 17 g, Fiber, 0 g, Fat, 4.9 g, Cholesterol, 15 mg, Sodium, 49.6 mg] | vanilla-butter-icing-32407r |
| rcp1311 | Vanilla Cream | NA | NA | [vanilla essence, agar-agar, low-fat milk, sugar substitute] | 5 mins | 7 mins | [Refrigerator, Deep Pan, Low Calorie Weight Loss Basic] | 2Makes 2.25 cups | NA | Vanilla cream is no longer sinful, thanks to this low fat, low cholesterol version. This healthful version of vanilla cream makes a great accompaniment for fruits and jelly. You can make luscious dessert preparations like Apple Rolls with Vanilla Cream and Hawaiian Fruit Bowl. | [Combine the agar-agar and ¾ cup of water in a broad non-stick pan and cook on a slow flame for 6 minutes, while stirring continuously., Strain using a strainer and keep aside., Boil the milk, add the strained china grass mixture and sugar substitute, mix well and cook on a medium flame for 1 minute, while stirring continuously., Keep aside and allow it to cool completely, add the vanilla essence and mix well., Pour the mixture into a deep/small bowl and refrigerate for 4 hours or till semi-set., Use as required.] | [Energy, 74 cal, Protein, 7 g, Carbohydrates, 10.9 g, Fiber, 0 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 100 mg] | vanilla-cream-1311r |
| rcp32405 | Vanilla Glaze Icing For Cakes and Pastries | NA | Veg | [icing sugar, vanilla essence] | 2 mins | 0 mins | [Basic Indian Dessert Recipes, No Cooking Veg Indian] | Makes 0.5 servings | Indian | For those who love the crisp sweetness of icing sugar, baking expeditions are never complete without the Vanilla Glaze Icing for Cakes and Pastries. Drizzling just a little bit of this vanilla-flavoured glaze has a very aesthetic impact on everything from Cinnamon Rolls and cupcakes to coffee cakes and chocolate pastries. | [Sieve the icing sugar, gradually add approx. 3 tbsp of warm water in a deep bowl and mix well., Add the vanilla essence and mix well., Use as required.] | [Energy, 480 cal, Protein, 0 g, Carbohydrates, 119.3 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | vanilla-glaze-icing-for-cakes-and-pastries-32405r |
| rcp40533 | Vanilla Milkshake | NA | NA | [vanilla essence, vanilla ice cream, milk, sugar] | 2 mins | 0 mins | [Indian Milkshakes & Smoothies, Mixer, Birthday Party Drinks, Drinks] | 3Makes 3 glasses | Indian | vanilla milkshake recipe | Indian style vanilla milkshake with ice cream | vanilla milkshake with milk | with 6 amazing images. The magical flavour and aroma of the vanilla essence makes this vanilla milkshake an all-time favourite, with kids and adults across the globe. Summer days or simply wanting to have something luscious? We have got you a perfect, refreshing and tummy filling recipe which will also help beat the heat is Indian style vanilla milkshake. vanilla milkshake is a super quick and easy milkshake to make. It is made with 4 ingredients, vanilla essence, vanilla ice cream, cold milk and sugar for the extra rich taste of Indian style vanilla milkshake. Vanilla has the power to instantly boost the appeal of a sweet dish, be it cakes, pastries , ice-creams or cookies/biscuits, so you can imagine how strongly this charm would play out in an Indian style vanilla milkshake that is vanilla, vanilla, all through. Indian style vanilla milkshake with ice cream is a prefect kids birthday party recipe or when you see you kiddos down and low, it would definitely cheer them up and will also be a treat to their taste buds. The vanilla milkshake also has a luscious texture because it combines ice-cream and milk. Enjoy it chilled! Learn to make vanilla milkshake recipe | Indian style vanilla milkshake with ice cream | vanilla milkshake with milk | with detailed step by step recipe photos and video below. | [To make vanilla milkshake, combine all the ingredients in a mixer and blend till smooth and frothy., Pour equal quantities of the vanilla milkshake into 3 individual glasses and serve chilled.] | [Energy, 322 cal, Protein, 8.2 g, Carbohydrates, 33.9 g, Fiber, 0 g, Fat, 13.4 g, Cholesterol, 24 mg, Sodium, 28.5 mg] | vanilla-milkshake-40533r |
| rcp2489 | Vanilla Mousse with Strawberry Sauce | NA | NA | [milk, sugar, china grass, cut into small pieces, vanilla essence, cream, strawberry puree, cornflour, sugar, lemon juice, butter] | 10 mins. | 30 mins. | [Mousse, Desserts for Entertaining] | 7Serves 6 to 8. | NA | Easy to make and even easier to eat - that's creamy mouth-watering vanilla mousse. | [Boil the milk with the sugar., Mix the China grass in 1 teacup of cold water and stir on a slow flame until it dissoves completely., When the China grass is completely dissolved, add to the boiling milk and boil for a further 2 minutes., Strain the mixture and cool to a lukewarm stage., Beat the cream., Add the beaten cream and the vanilla essence and mix well., Pour into wet fancy moulds and put to set in the freezer compartment of a refrigerator. Chill thoroughly., Before serving, loosed the sides with a sharp knife. Invert on a plate., Serve ice-cold with strawberry sauce., Mix the cornflour and sugar in 1 teacup of water., Put to cook and go on stirring until the sauce is thick and clear., Remove from the fire., Add the strawberry puree, butter and lemon juice and mix well., Chill the sauce.] | [Energy, 333 cal, Protein, 5.6 g, Carbohydrates, 35.5 g, Fiber, 0.7 g, Fat, 16.4 g, Cholesterol, 18.2 mg, Sodium, 34.2 mg] | vanilla-mousse-with-strawberry-sauce-2489r |
| rcp41388 | Vanilla Pudding with Chocolate Sauce | NA | NA | [milk, sugar, gelatin powder, vanilla essence, chocolate sauce] | 5 mins | 10 mins | [Puddings, Christmas, Mother's Day, Teachers Day, Children's Day, Desserts for Entertaining, Indian Birthday Party] | 4Makes 4 servings | Indian | Here is a simple but elegant dessert, which is sure to go down well with everybody. This soft milky pudding with the heavenly tinge of vanilla, laced with chocolate sauce, is a pleasing treat for the palate. The pudding is so soft that it looks a bit shaky, as if it has not set, but that is how it is meant to be! Just make sure you serve the Vanilla Pudding with Chocolate Sauce as soon as you de-mould the pudding and put the chocolate sauce on it. Ice cream On A Coconut Crust and Hot Fudge Sundae Crepes are other must-try desserts. | [Combine the milk and sugar in a deep non-stick pan, mix well and cook on a medium flame for 8 to 10 minutes., Meanwhile, combine the gelatin powder and 8 tbsp of warm water in a bowl and keep mixing it., Add the gelatin-water mixture gradually into the milk-sugar mixture, mix using a whisk and cook on a medium flame for 2 minutes, while stirring continuously., Strain the mixture using a sieve., Add the vanilla essence and mix well., Pour into an aluminium pudding mould and refrigerate for atleast 6 to 8 hours., Just before serving, demould the pudding and serve it with some chocolate sauce., Serve immediately.] | [Energy, 356 cal, Protein, 9.7 g, Carbohydrates, 34.4 g, Fiber, 0 g, Fat, 14.6 g, Cholesterol, 36 mg, Sodium, 42.8 mg] | vanilla-pudding-with-chocolate-sauce-41388r |
| rcp725 | Vanilla Pudding with Strawberry Sauce | NA | NA | [strawberry purée, cornflour, sugar, lemon juice, milk, sugar, chopped agar-agar, vanilla essence] | 15 mins | 16 mins | [Fruit Based Indian Desserts, Puddings, Refrigerator, Deep Pan, Sweet Recipes for Kids, Protein rich food for kids, Kids Calcium Rich Indian recipes] | 6Makes 6 servings | Indian | A simple, traditional pudding with the pleasant flavour of vanilla, transforms into a gourmet delight when topped with fresh strawberry sauce. The glossy sauce against the plain vanilla base is a delight to behold, while the balance between the soft taste of the pudding and the vibrant tangy-sweetness of the sauce makes it an even greater delight to devour! Serve this fabulous Vanilla Pudding with Strawberry Sauce chilled to relish the best of its texture and taste. If you are one who loves puddings then you must also try our other puddings like Lemon Pudding Cake , Bread and Butter Pudding and Orange and Pineapple Pudding . | [Combine the cornflour and ½ cup of water in a small bowl and mix well., Combine the strawberry purée, sugar and cornflour-water mixture in a broad non-stick pan, mix well and cook on a medium flame for 5 minutes, while stirring continuously. Keep aside to cool completely., Heat the milk and sugar in a deep non-stick pan, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Meanwhile, combine agar- agar and ¼ cup of water in a small broad non-stick pan, mix well and cook on a medium flame for 5 minutes, while stirring continuously., Add the agar-agar - water mixture and vanilla essence, mix well and cook on medium flame for 1 minute, while stirring occasionally., Strain the mixture into a deep bowl using a strainer., Transfer the mixture into an aluminium round container and keep aside to cool completely., Once cooled, refrigerate for at least 1 hour., Just before serving, loosen the sides with a sharp knife, invert on a serving plate and pour the prepared strawberry sauce evenly around the pudding., Cut into equal wedges and serve chilled.] | [Energy, 170 cal, Protein, 4 g, Carbohydrates, 21.5 g, Fiber, 0.9 g, Fat, 5.6 g, Cholesterol, 13.3 mg, Sodium, 16.3 mg] | vanilla-pudding-with-strawberry-sauce-725r |
| rcp4703 | Vanilla Sponge Cake | NA | NA | [condensed milk, plain flour (maida), baking powder, soda bi-carb, melted butter margarine, vanilla essence] | 10 mins | 0 mins | [Basic Indian Dessert Recipes] | 1Makes 1 cake | Indian | A simple vanilla songe cake use in a different desserts. | [Sieve the flour, baking powder and soda bi-carb together., Mix the flour mixture, condensed milk, melted butter, essence and 75 ml. Water and beat well., Pour the mixture into a greased and dusted 150 mm. (6") diameter tin., Bake in a hot oven at 200°c (400°f) for 10 minutes. Then reduce the temperature to 150°c (300°f) and bake for a further 10 minutes., The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, take out from the oven and leave for 1 minute and unmould.] | [Energy, 1735 cal, Protein, 31 g, Carbohydrates, 210.4 g, Fiber, 0.4 g, Fat, 86.5 g, Cholesterol, 210 mg, Sodium, 960.7 mg] | vanilla-sponge-cake-4703r |
| rcp1444 | Vanilla Squares with Strawberry Sauce | NA | NA | [agar-agar, low fat milk skimmed milk powder, sugar, vanilla essence, strawberry puree, cornflour, sugar, lemon juice] | 10 mins | 10 mins | [Fudge, Refrigerator, Low Calorie Indian Sweets, Desserts] | 6Makes 6 servings | Indian | A novel dessert made of vanilla-flavoured milky pudding chunks, topped with delectably juicy, homemade strawberry sauce. Vanilla squares with strawberry sauce is also rich in nutrients like protein, calcium and vitamins, which is another reason to love it! | [Add 1 teacup of water to the china grass and cook on a slow flame until it dissolves completely. Strain., Boil the milk (keeping aside a little) and add the china grass, sugar., Mix the vanilla essence in the mixture., Add the mixture and heat for 3 to 4 minutes., Spread in a plate and put to set in the refrigerator., When set, cut into square pieces and serve. Alternatively,set in individual glasses and serve., Mix the cornflour and sugar in 1 teacup of water and cook while stirring continuously., When the sauce is thick and clear, remove the heat., Add the strawberry puree and lemon juice and mix well., Chill.] | [Energy, 83 cal, Protein, 3 g, Carbohydrates, 17.3 g, Fiber, 0.9 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 37.9 mg] | vanilla-squares-with-strawberry-sauce-1444r |
| rcp43089 | Varagu Adai | BreakFast | NA | [kodri (varagu), chana dal (split bengal gram), toovar (arhar) dal, urad dal (split black lentils), yellow moong dal (split yellow gram), chopped onions, chopped curry leaves (kadi patta), grated ginger (adrak), chopped green chillies, chopped coriander (dhania), asafoetida (hing), turmeric powder (haldi), chilli powder, salt, oil, green chutney, coconut chutney] | 10 mins | 30 mins | [South Indian Uttapam, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Indian Snacks for Entertaining, Evening Tea Snacks, Healthy Foods for Kids, Indian Breakfast Recipes for Kids] | 10Makes 10 adai | South Indian | varagu adai recipe | healthy kodri and dal uttapam | kodo millet adai | with 34 amazing images. varagu adai recipe a simple yet versatile dish that offers a healthy and delicious start to your day. Learn how to make varagu adai recipe | healthy kodri and dal uttapam | kodo millet adai | varagu adai, also known as kodo millet adai, is a traditional South Indian dish made with ground varagu (kodo millet), mixed dals and spices. It's a healthy and delicious healthy vegetarian breakfast">breakfast or snack option, packed with protein, fiber, and essential nutrients. healthy kodri and dal uttapam is not only a tasty dish but also a gluten free and a nutritious alternative to traditional adai. Feel free to customize the recipe by adding vegetables of your choice or adjusting spice levels according to your preferences. pro tips to make varagu adai: 1. Soaking the varagu and dals for at least 3-4 hours (or overnight) is crucial. This softens them, making them easier to grind and digest. 2. The batter should be neither too thick nor too thin. The batter should be slightly thick than a dosa batter, while a thin batter will result in thin and fragile adai. 3. You can also add grated carrot or beetroot in the batter to make it healthier. Enjoy varagu adai recipe | healthy kodri and dal uttapam | kodo millet adai | with detailed step by step photos. | [To make varagu adai recipe, wash and soak kodri in enough water for 3 hours., In another deep bowl, combine chana dal, toor dal, urad dal and moong dal, wash it well and soak in enough water for 3 hours., Drain the dals and kodri well and transfer it into a mixer jar. Add ¾ cup water and blend to a smooth paste., Transfer the mixture into a deep bowl, add onion, curry leaves, ginger, green chillies, coriander leaves, asafoetida, turmeric powder and salt to taste. Mix it well., Heat a tava (griddle) and grease it using ¼ tsp oil, pour a ladleful of batter and spread it in a circular motion to make thick 6 inch (150 mm) diameter adai., Cook the varagu adai on both the sides using ½ tsp oil until light golden brown in colour., Repeat steps 5 and 6 without greasing the tava to make 9 more adai., Serve the varagu adai hot with green chutney or coconut chutney.] | [Energy, 122 cal, Protein, 4.5 g, Carbohydrates, 18.8 g, Fiber, 3 g, Fat, 3.2 g, Cholesterol, 0 mg, Sodium, 7.9 mg] | varagu-adai-43089r |
| rcp3509 | Varagu Upma | BreakFast | NA | [kodri (varagu), chopped onions, mixed vegetables, urad dal (split black lentils), mustard seeds ( rai / sarson), green chillies, curry leaves (kadi patta), asafoetida (hing), oil, low fat curds (dahi), salt] | 10 mins | 25 mins | [Breakfast Upma, Poha, Quick Evening Snacks, Saute, Pan, Non-stick Pan, Quick Snacks / Quick Starters, Quick Breakfast Indian] | 3Makes 3 servings | Indian | varagu upma recipe | healthy kodri upma | foxtail millet vegetable snack | with 30 amazing images. varagu upma recipe is a healthy Indian breakfast snack. Learn to make kodri upma. A fibre rich version of traditional upma, kodri upma that is good for a diabetic breakfast. This varagu upma recipe cooks varagu in yoghurt gravy that is tempered with urad dal and green chillies and other subtle spices. Varagu resembles larger grains of rava (semolina), but is healthier than rava since it is unrefined and also has a low glycemic index. Kodri contains a good amount of carbohydrates, proteins and fats, and thus comprises a balanced meal. The energy value is also high and suitable for the undernourished group. It is rich in calcium, which helps in teeth and bone growth and maintenance. Curds in varagu upma help in digestion as it has very good bacteria. Probiotics in curds acts as a mild laxative but, in case of diarrhoea and dysentery, it is a boon, if curd is used with rice. Curd is one of the richest sources of protein, calcium and minerals. varagu upma is great for weight loss, diabetics, rich in Vitamin C and fibre. Enjoyvaragu upma recipe | healthy kodri upma | foxtail millet vegetable snack | with step by step photos. | [To make varagu upma, dry roast the varagu until it is golden brown. Keep aside., Heat the oil in a non-stick pan and add the urad dal, mustard seeds, green chillies and curry leaves., When the mustard seeds crackle, add the asafoetida and onions and sauté till the onions are golden brown in colour., Add the vegetables along with 1/2 cup of water and cook till they are tender., Add the roasted varagu, salt and 2 cups of water. Mix well, cover and cook on medium flame for 10 minutes. Then simmer for 5 to 7 minutes till the varagu is cooked, adding more water if required., Add the curds and mix well., Serve varagu upma immediately.] | [Energy, 119 cal, Protein, 4 g, Carbohydrates, 21 g, Fiber, 3.8 g, Fat, 2.1 g, Cholesterol, 0 mg, Sodium, 18 mg] | varagu-upma-3509r |
| rcp40855 | Varan Bhaat, Maharashtrian Varan Bhaat | NA | NA | [toovar (arhar) dal, rice (chawal), chopped tomatoes, cumin seeds (jeera), chopped onions, oil, chopped green chillies, salt, turmeric powder (haldi), chopped coriander (dhania), ghee, chopped coriander (dhania)] | 10 mins | 15 mins | [Maharashtrian Dal, Varan / Amti / Kalvan, Maharashtrian Bhaat (Rice), Traditional Indian Rice Recipes, Ganesh Chaturthi, Pressure Cooker] | 4Makes 4 servings | Maharashtrian | varan bhaat recipe | Maharashtrian varan bhaat | toovar dal varan | with images. how to make varan bhaat is an everyday fare in Maharashtrian homes. Learn how to make varan bhaat. Varan Bhaat is a famous Maharashtrian dish of steaming hot rice topped with ghee and lentil curry. The toovar dal is prepared in a simple and homely manner that will appeal to everybody. Onions, tomatoes, green chillies and spices add to the flavour to the toovar dal varan making it a perfect accompaniment to cooked rice. Serve this satiating Maharashtrian varan bhaat hot and fresh, without forgetting the dollop of ghee! To make varan bhaat, wash the toovar dal and drain it. Combine the toovar dal, tomatoes, cumin seeds, onions, oil, green chillies, salt and 2½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles. Add the turmeric powder and coriander and mix well using a whisk.Pour this varan over cooked rice and serve hot. Tips for varan bhaat. 1. Do not whisk the dal till smooth. This dal is slightly coarse when served. 2. For a true authentic experience, serve varan bhaat topped with ghee means ‘toop’ in Marathi. Dodkyacha Bhaat, Tendli Bhaat, Hariyali Matki Khichdi and Masala Bhaat are some more Maharashtrian rice delicacies that you will surely enjoy. Enjoy varan bhaat recipe | Maharashtrian varan bhaat | toovar dal varan | how to make varan bhaat | with step by step images and video below. | [Combine the toovar dal, tomatoes, cumin seeds, onions, oil, green chillies, salt and 2½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Add the turmeric powder and coriander and mix well using a whisk., Put 1 cup of cooked rice in a serving bowl, top it with ¼th of the dal mixture and 1 tsp of ghee evenly over it., Repeat step 5 to make 3 more servings., Serve immediately garnished with coriander.] | [Energy, 410 cal, Protein, 12.9 g, Carbohydrates, 64.9 g, Fiber, 6.1 g, Fat, 11 g, Cholesterol, 0 mg, Sodium, 17.5 mg] | varan-bhaat-maharashtrian-varan-bhaat-40855r |
| rcp37755 | Varkey Paratha | NA | NA | [plain flour (maida), whole wheat flour (gehun ka atta), rice flour (chawal ka atta), ghee, milk, salt, plain flour (maida), ghee] | 15 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Parathas, Tava] | 10Makes 10 parathas | Punjabi | Varkey parathas are unique in their own way—you might never have heard of or tried these before, but here is your chance to master the technique! wheat rotis are greased with a rice flour paste, layered, rolled up and cooked crisp with ghee. Perfect for a cold day, it is sure to remind you of the famous ooty varkey! | [Combine the rice flour and the ghee and make a smooth paste. Keep aside., Combine the plain flour, whole wheat flour, milk, salt and enough water to make a smooth, soft dough., Divide the dough into 10 equal portions and roll each portion into a roti of 250 mm. (10") diameter., Place one roti on a flat surface and spread some rice flour paste on one side., Place another roti on top and repeat the process till all the 10 rotis have been placed one on top of the other interlaced with the rice flour paste including the top most roti., Roll it tightly from end to the other end and cut it into 10 equal portions., Flatten one portion between your palms and again roll into a 150 mm. (6”) diameter circle using a little plain flour for rolling., Heat a hot tava (griddle) and cook the paratha, using a little ghee, till it turns golden brown in colour from both the sides., Repeat steps 7 and 8 to make 9 more parathas., Serve hot.] | [Energy, 240 cal, Protein, 4.8 g, Carbohydrates, 29.6 g, Fiber, 2.5 g, Fat, 11.4 g, Cholesterol, 1.6 mg, Sodium, 7.3 mg] | varkey-paratha-37755r |
| rcp239 | Varkey Paratha ( Roti and Subzis) | NA | NA | [plain flour (maida), whole wheat flour (gehun ka atta), rice flour (chawal ka atta), ghee, milk, salt, plain flour (maida), ghee] | 15 mins | 25 mins | [Punjabi roti recipes | Punjabi parathas, Jain Rotis, Jain Parathas, Indian Tawa, Tava] | 10Makes 10 parathas | Punjabi | Varkey parathas are unique in their own way—you might never have heard of or tried these before, but here is your chance to master the technique! wheat rotis are greased with a rice flour paste, layered, rolled up and cooked crisp with ghee. Perfect for a cold day, it is sure to remind you of the famous ooty varkey! | [Combine the rice flour and the ghee in a bowl and mix well to make a smooth paste. Keep aside., Combine the plain flour, whole wheat flour, milk and salt in a deep bowl and knead into a smooth, soft dough using enough water., Divide the dough into 10 equal portions and roll each portion into a roti of 250 mm. (10") diameter using a little plain flour for rolling., Place one roti on a flat surface and spread some rice flour paste on it., Place another roti on top and repeat the process till all the 10 rotis have been placed one on top of the other interlaced with the rice flour paste including the top most roti., Roll it tightly from end to the other end and cut it into 10 equal portions., Flatten one portion between your palms and again roll into a 150 mm. (6”)diameter circle using a little plain flour for rolling., Heat a non-stick tava (griddle) and cook the paratha, using a little ghee, till it turns golden brown in colour from both sides., Repeat steps 7 and 8 to make 9 more parathas., Serve immediately.] | [Energy, 240 cal, Protein, 4.8 g, Carbohydrates, 29.6 g, Fiber, 2.5 g, Fat, 11.4 g, Cholesterol, 1.6 mg, Sodium, 7.3 mg] | varkey-paratha---roti-and-subzis-239r |
| rcp30966 | Varqui Paratha | NA | NA | [rice flour (chawal ka atta), ghee, plain flour (maida), whole wheat flour (gehun ka atta), salt, milk, ghee] | 15 mins | 20 mins | [Punjabi roti recipes | Punjabi parathas, Parathas] | 6Makes 6 parathas. (6 paratha ) | Punjabi | A Varqui Paratha is a brilliant concept used by Mughal chefs to prepare delicious flaky Parathas. Varqui Parathas are prepared with a mixture of wheat flour and plain flour. Individual chapattis are piled up and rolled into a Swiss roll before they are cut and rolled to form many layered Parathas. | [Mix the rice flour with ghee and make a smooth paste. Keep aside., Mix the plain flour, wheat flour and salt in a bowl., Add the milk and water if required and knead into a soft dough., Divide the dough into 6 equal portions and roll out each portion into a circle of 150 mm. (6") diameter., Place one circle on a flat, dry surface, spread the rice paste on one side and place another circle on the top., Place the remaining circles one on top of the other in the same way., Roll up like a Swiss roll and cut into 6 equal rings., Press each ring lightly and roll out again into a circle of 100 mm (4") diameter., Cook on a hot tava (griddle) with the help of a little ghee till both sides are golden brown., Serve hot.] | [Energy, 292 cal, Protein, 6.1 g, Carbohydrates, 37.6 g, Fiber, 2.2 g, Fat, 12.9 g, Cholesterol, 2.7 mg, Sodium, 267.4 mg] | varqui-paratha-30966r |
| rcp31046 | Vatana Bateta No Rotlo | NA | NA | [potatoes, boiled, green peas, rice flour (chawal ka atta), lemon juice, ginger-green chilli paste, sugar, salt, oil] | 5 minutes | 0 minutes | [Gujarati Roti, Thepla recipe collection] | 4Serves 4. (4 ) | Gujarati | A Gujarati pancake-like delicacy made with potatoes, rice flour and peas. | [Grind the peas in a mixer to a coarse paste and keep aside., Peel and mash the potatoes, add the peas, rice flour, lemon juice, green chilli-ginger paste, sugar and salt and mix well., Grease a 150 mm. x 150 mm. (6" x 6") baking tray with a little oil., Press the mixture into the baking tray to form an even layer and bake in a pre-heated oven at 200ºC (400ºF) for 20 to 25 minutes till crisp., Cut into squares and serve hot.] | [Energy, 156 cal, Protein, 4 g, Carbohydrates, 26.1 g, Fiber, 4.4 g, Fat, 4 g, Cholesterol, 0 mg, Sodium, 10.5 mg] | vatana-bateta-no-rotlo-31046r |
| rcp559 | Vatana Bateta No Rotlo ( Gujarati Recipe) | Snacks | NA | [green peas, mashed potatoes, rice flour (chawal ka atta), lemon juice, ginger-green chilli paste, sugar, salt, oil, komal] | 10 mins | 25 mins | [Gujarati Farsans, Quick breakfast, Jain Breakfast, Quick Evening Snacks, Jain Snacks, Mother's Day, High Tea Party] | 4Makes 4 rotlas | Gujarati | Just combine all the ingredients, pat them into pancakes, and cook them on a tava. These spicy potato and peas pancakes are so simple to make, but nothing short of a heavenly treat, especially on a cold rainy day! you can enjoy vatana bateta no rotlo just by itself or with tomato ketchup or green chutney. If you are making this recipe for kids, take care to reduce the spices a bit as this might be a bit too hot for them. | [Combine all the ingredients in a deep bowl and mix well till the mixture becomes smooth. Divide the mixture into 4 equal portions., Place one portion of the mixture on a hot, grease non-stick tava (griddle) and pat it with the help of your fingers to make a circle of 150 mm. (6”) diameter and 1 cm thick., Cook until both the sides are golden brown in colour., Repeat with the remaining mixture to make 3 more rotlas., Serve immediately with komal.] | [Energy, 127 cal, Protein, 3.7 g, Carbohydrates, 21.7 g, Fiber, 4.2 g, Fat, 2.8 g, Cholesterol, 0 mg, Sodium, 8.1 mg] | vatana-bateta-no-rotlo--gujarati-recipe-559r |
| rcp590 | Vatana Muthia Nu Shaak ( Gujarati Recipe) | Dinner | Veg | [green peas, palak methi na muthia, oil, mustard seeds ( rai / sarson), asafoetida (hing), baking soda, sugar, chopped coriander (dhania), grated coconut, chopped coriander (dhania), chopped green garlic (hara lehsun), coriander-cumin seeds (dhania-jeera) powder, ginger-green chilli paste, chilli powder, sugar, lemon juice, salt] | 10 mins | 15 mins | [Gujarati Shaak Sabzi, Semi-Dry Sabzis, Indian Party, Non Stick Kadai Veg, Healthy Soya Sabzis, Lunch Sabzi, Gujarati Dinner] | 4Makes 4 servings | Gujarati | vatana muthia nu shaak recipe | matar muthia ki sabzi | Gujarati shaak | with 61 amazing images. vatana muthia nu shaak recipe | matar muthia ki sabzi | Gujarati shaak is a traditional Gujarati shaak. Learn how to make matar muthia ki sabzi. To make vatana muthia nu shaak, heat the oil in a non-stick kadhai and add the mustard seeds. When the seeds crackle, add the asafoetida and soda bi-carb and sauté on a medium flame for 15 seconds. Add 1 cup of water and the green peas, mix well and cook on a slow flame for 5 minutes. Just before serving, add the prepared palak methi na muthias, sugar and coconut-coriander masala, toss gently and simmer for 10 minutes or till the peas are cooked, while stirring occasionally. Serve immediately garnished with coriander. Green peas simmered with spinach and fenugreek muthias in a sauce thickened with grated coconut and fresh coriander… does it surprise you? But, matar muthia ki sabzi tastes even better than it sounds. This Gujarati shaak is a traditional fare, often enjoyed for Sunday lunch with rotli, kadhi and rice. What is more, kids love any dish that has green peas in it, so this is a good way to stuff some nutritious food into them! Tips for vatana muthia nu shaak. 1. It is very important to sprinkle salt on fenugreek leaves and spinach leaves and squeeze out all the water, so the dough of the muthia doesn’t become sticky. 2. Use freshly grated coconut for best flavour. 3. This coconut masala can also be used to stuff veggies like potato, onion and brinjal to make oondhiyu. 4. You can make the muthia in advance, but make the sabzi just before serving. Enjoy vatana muthia nu shaak recipe | matar muthia ki sabzi | Gujarati shaak | with step by step photos. | [To make coconut coriander masala, combine all the ingredients together in a bowl and mix well., Use the coconut coriander masala as required., To make vatana muthia nu shaak, heat the oil in a non-stick kadhai and add the mustard seeds., When the seeds crackle, add the asafoetida and soda bi-carb and sauté on a medium flame for 15 seconds., Add 1 cup of water and the green peas, mix well and cook on a slow flame for 5 minutes., Just before serving, add the prepared palak methi na muthias, sugar and coconut-coriander masala, toss gently and simmer for 10 minutes or till the peas are cooked, while stirring occasionally., Serve the vatana muthia nu shaak immediately garnished with coriander.] | [Energy, 296 cal, Protein, 7.4 g, Carbohydrates, 23.9 g, Fiber, 10.7 g, Fat, 19.1 g, Cholesterol, 0 mg, Sodium, 24.5 mg] | vatana-muthia-nu-shaak--gujarati-recipe-590r |
| rcp40639 | Vatana ni Kachori, Matar Kachori, Green Peas Kachori | Snacks | NA | [plain flour (maida), ghee, lemon juice, salt, oil, cumin seeds (jeera), asafoetida (hing), crushed fresh green peas, lemon juice, green chilli paste, ginger paste, garam masala, chopped coriander (dhania), salt, plain flour (maida), oil] | 20 mins | 30 mins | [Gujarati Farsans, Deep-fried Indian Starters, Evening Tea Snacks, Diwali, Children's Day] | 16Makes 16 kachoris | Gujarati | vatana ni kachori recipe | matar kachori | green peas kachori | green peas recipe | with 6 amazing images. vatana ni kachori is a famous Gujarati snack served as a side dish with the main meal in a typical Gujarati thali. Learn how to make green peas kachori. The green peas kachori hold a delightful, tongue-tickling filling of crushed green peas perked up with ginger, green chillies and spices which are deep fried. You will thoroughly enjoy every aspect of this vatana ni kachori , right from the texture to the taste. Completely worth the effort! Making perfect matar kachori is an art, and nothing short of it. The ideal cover, which is crisp and flaky but not too oily, and a soft filling, which is neither dry nor soggy, are all essential elements of the perfect vatana ni kachori. Here, we present a recipe that is quite easy to follow and guaranteed to give you lovely Green Peas Kachoris if you follow the instructions well. To make vatana ni kachori, knead a semi-soft dough by combining maida, ghee, little lemon juice and salt. For the stuffing, heat oil and temper the cumin seeds and asafoetida. Add green peas and cook for 4 minutes. Add the lemon juice, green chilli paste, ginger paste, garam masala, coriander and salt, mix well and cook on a medium flame for 3 minutes. Roll out small circles from the dough, place a portion of the stuffing and seal it by bringing the sides together. Heat oil and deep-fry the kachoris till golden brown in colour. Tips for vatana ni kachori. 1. Do not crush the green peas completely. Coarsely crushed works best as it gives a good mouthfeel. 2. Seal the kachori very well after putting the filling, else the kachori will open during deep-frying. 3. Ensure to deep-fry vatana ni kachori on a slow flame, else they will not cook well from within and not turn crispy too. Serve this Indian snack recipe with green chutney and sweet chutney. Check out for a wide variety of Farsans. Enjoy vatana ni kachori recipe | matar kachori | green peas kachori | green peas recipe | given below. | [Combine all the ingredients in a deep bowl and knead into a semi soft dough using enough water. Keep aside., Heat the oil in a broad non-stick pan and add the cumin seeds and asafoetida., When the seeds crackle, add the green peas mixture, mix well and cook on a medium flame for 4 minutes ,while stirring continuously., Add the lemon juice, green chilli paste, ginger paste, garam masala, coriander and salt, mix well and cook on a medium flame for 3 minutes ,while stirring occasionally. Keep aside., Divide the stuffing into 16 equal portions. Keep aside., Divide the dough into 16 equal portions., Roll out a portion of the dough into a 75 mm. (3”) diameter thin circle using a little plain flour for rolling., Put a portion of the stuffing in the centre., Bring the sides together in the centre and seal the edges on top., Repeat steps 3 to 5 to make 15 more kachoris., Heat the oil in a deep non-stick kadhai and deep-fry a few kachoris at a time on a slow flame till they turn crisp and golden brown in colour from all the sides. Drain on an absorbent paper., Serve immediately.] | [Energy, 84 cal, Protein, 2 g, Carbohydrates, 8.1 g, Fiber, 1.6 g, Fat, 4.8 g, Cholesterol, 0 mg, Sodium, 2.3 mg] | vatana-ni-kachori-matar-kachori-green-peas-kachori-40639r |
| rcp2764 | Vatana Nu Oondhiyu | NA | NA | [green peas, carom seeds (ajwain), asafoetida (hing), oil, salt, green chillies, chopped coriander (dhania), lemon juice, fresh green garlic (hara lehsun),, grated ginger (adrak)] | 10 min. | 4 min. | [Traditional Indian Sabzis, Microwave Subzi, Microwave, Microwave] | 2Serves 2. | Indian | A quick way to make oondhiyu of fresh green peas, cooked with the pods. | [Wash and string the peas, taking care not to separate the segments., Combine all the ingredients in a glass bowl and mix well., Cover with a lid and microwave on HIGH for 4 minutes., Remove from the microwave and allow it to rest for about 1 minute.] | [Energy, 137 cal, Protein, 5.2 g, Carbohydrates, 11.9 g, Fiber, 6.2 g, Fat, 7.6 g, Cholesterol, 0 mg, Vitamin A, 333.1 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 12.3 mg, Folic Acid, 6.3 mcg, Calcium, 23 mg, Iron, 1.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 7.2 mg, Potassium, 76.5 mg, Zinc, 0 mg] | vatana-nu-oondhiyu-2764r |
| rcp1073 | Veg and Fruit Fritters with Spicy Dip | Snacks | NA | [cauliflower florets, capsicum cubes, boiled baby potatoes, pineapple cubes, apple cubes, oil, cornflour, plain flour (maida), baking powder, freshly ground black pepper (kalimirch), salt, mayonnaise, chilli sauce, mustard (rai/ sarson) sauce, curds (dahi), chopped garlic (lehsun), chopped spring onion greens, salt] | 20 mins | 25 mins | [Evening Tea Snacks, Indian Dips / Sauces, Fondue Party, Quick Indian Dips, Gravies & Sauces, Kitty Party Snacks] | 3Makes 3 servings | Indian | We generally associate only veggies with fritters. Widen your choice and try out these absolutely different fritters made with assorted veggies and fruits. The combination of fruits and veggies causes a burst of flavour in your mouth, and exposes your palate to a mind-boggling range of textures. A dash of pepper is added to the batter to give the Assorted Veggies and Fruit Fritters a peppy flavour. It is essential to serve these fritters with the creamy, flavour-packed dip to ensure a complete experience. You can also try other yummy starters like the Baby Corn Fritters or Bread Fritters . | [Heat the oil in a deep non-stick pan, dip each piece of veggies and fruits into the batter and deep-fry in hot oil, a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve immediately with spicy dip sauce.] | [Energy, 483 cal, Protein, 7.8 g, Carbohydrates, 76.2 g, Fiber, 5.9 g, Fat, 19.4 g, Cholesterol, 0.8 mg, Sodium, 466.8 mg] | veg-and-fruit-fritters-with-spicy-dip-1073r |
| rcp33693 | Veg Broccoli Soup for Weight Loss and Diabetes | NA | NA | [broccoli florets, broccoli stalks, low fat butter, chopped onions, low fat milk, whole wheat flour (gehun ka atta), salt] | 15 mins | 20 mins | [American Soups, Thick / Creamy Indian Soups, Jhat-Pat Soup, Western Party, Mixer, Non-stick Pan, Healthy Thick Creamy Soups] | 4Makes 4 servings | Indian | veg broccoli soup recipe | healthy broccoli soup for weight loss | Indian broccoli soup for diabetes | with 19 amazing images. veg broccoli soup recipe | healthy broccoli soup for weight loss | Indian broccoli soup for diabetes has a snazzy look as well as a lingering aroma and flavour. Learn how to make healthy broccoli soup for weight loss. Healthy broccoli soup for weight loss is taste and nourishment laced together in one bowl! Plus, it is a really creamy soup that is made without cream! Yes, to make this low-cal we have used a combination of milk and whole wheat flour to create the creamy feel. This veg broccoli soup recipe is so simple to make and is really healthy without compromising on the taste so that everyone can enjoy. Take care not to strain the water after cooking, to retain the full goodness. Broccoli is, needless to say, very healthy, being rich in vitamins C and vitamin A. These key nutrients help to boost immune system. Drown in the flavours of this easy-to-make comforting, nutritious Indian broccoli soup for diabetes! Heart patients and those on low carb diet can also indulge in this soup. You can also try other soups like Moong Soup or Lettuce and Cauliflower Soup. Tips for veg broccoli soup. 1. While selecting broccoli, ensure it is bright green in colour. 2. You can also add finely chopped garlic along with the onions. Enjoy veg broccoli soup recipe | healthy broccoli soup for weight loss | Indian broccoli soup for diabetes | with step by step photos. | [Since broccoli comes in a tree like shape, you have to remove the larger stalk and keep only the florets and the small stalks that are attached to it., To make veg broccoli soup, heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Sautéing the onions is important to remove their rawness and to ensure their taste is incorporated in the broccoli soup., Add the broccoli florets and stalks, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. It is very important that the broccoli does not brown as it will not give a vibrant green color to the broccoli soup., Add the whole wheat flour, mix well and cook on a medium flame 1 minute, while stirring continuously making sure that the flour does not burn. The whole wheat flour is added to provide thickness to the broccoli soup in place of cornflour or plain flour, which should not be had by diabetics., Add 2 cups of water to the broccoli., Cook on a medium flame for 6 to 8 minutes, or till the broccoli florets and stalks are cooked. Keep aside to cool., Transfer the broccoli florets and stalks, along with the water, to a mixer and blend till smooth., Transfer the blended mixture into the same deep non-stick pan, add the milk, salt and freshly ground black pepper, mix well and cook on a medium flame for 4 to 5 minutes. The addition of milk makes the broccoli soup super creamy and rich., Serve the veg broccoli soup hot.] | [Energy, 32 cal, Protein, 1.7 g, Carbohydrates, 3.6 g, Fiber, 0.4 g, Fat, 1.3 g, Cholesterol, 3.8 mg, Sodium, 27.5 mg] | veg-broccoli-soup-for-weight-loss-and-diabetes-33693r |
| rcp42686 | Veg Cheese Pizza Bombs, Pizza Pav | Snacks | NA | [plain flour (maida), dry yeast, sugar, soft butter, salt, capsicum, chopped jalapenos, pizza sauce, grated mozzarella cheese, plain flour (maida), melted butter] | 20 mins | 0 mins | [Italian Pizzas, Indian snacks with little planning, Indian Snacks for Entertaining, Baked Snacks, Evening Tea Snacks, Bread Snack, different types of pizza] | 8Makes 8 pizza bombs | Indian | pizza bombs recipe | Indian veg pizza bombs | homemade pizza pav | cheesy pizza bombs | with 26 amazing images. pizza bombs recipe | Indian veg pizza bombs | homemade pizza pav | cheesy pizza bombs is texture of pav and flavour of pizza presented in a unique way. Learn how to make Indian veg pizza bombs. To make pizza bombs, first make the dough. Combine the sugar and 2 tbsp of warm water in a small bowl and mix well. Add the dry yeast and stir gently. Cover it with a lid and keep aside for 10 minutes. Combine the plain flour, butter, salt and yeast-sugar mixture in a deep bowl, mix well and knead it into a soft dough using approx. ½ cup of warm water. Cover the dough with a lid or a damp muslin cloth and keep aside for 20 minutes. Then make the pizza bombs stuffing. Combine all the ingredients in a deep bowl and mix well. Divide the stuffing into 8 equal portions and keep aside. Finally roll and bake pizza bombs. Knead the dough again to deflate it and remove the excess air. Divide the dough into 8 equal portions. Shape a portion of the dough into a ball and roll it into a 100 mm. (4”) diameter circle using little plain flour for rolling. Place a portion of the stuffing in the center. Bring all the sides together and seal it tightly. Remove the extra dough and roll it in between your palms into a ball. Repeat steps 3 to 5 to shape 7 more pizza bombs. Arrange them in a greased baking tray, cover with a damp muslin cloth and keep aside in a warm place for 20 minutes. Remove the muslin cloth and bake them in a pre-heated oven at 200°c (400°f) for 18 to 20 minutes. Serve hot brushed with melted butter. Indian veg pizza bombs looks like a bread roll, but when you bite into it, it turns out to taste like a pizza! Can there be anything more awesome than this? The pizza bomb is a unique snack that appeals to both the sandwich lovers and the pizza fans. Homemade pizza pav is not as simple as rolling the pizza toppings into a slice of bread. Rather, the bread dough itself is layered with readymade pizza sauce, bell peppers, jalapeno and cheese before being baked. Perfectly golden brown, crisp outside and gooey inside, the pizza bombs are a class apart. Cheesy pizza bombs look and smell irresistible. If you love cheese, feel free to sprinkle some on top to enhance the appeal of this irresistible snack. Tips for pizza bombs. 1. Proofing the dough of the bread is very important and so is the second proofing before baking. 2. Ensure the dough portion rolled before putting the stuffing is thick and not thin. pizza bombs recipe | Indian veg pizza bombs | homemade pizza pav | cheesy pizza bombs | with step by step photos. | [Combine the sugar and 2 tbsp of warm water in a small bowl and mix well., Add the dry yeast and stir gently. Cover it with a lid and keep aside for 10 minutes., Combine the plain flour, butter, salt and yeast-sugar mixture in a deep bowl, mix well and knead it into a soft dough using approx. ½ cup of warm water., Cover the dough with a lid or a damp muslin cloth and keep aside for 20 minutes., Combine all the ingredients in a deep bowl and mix well., Divide the stuffing into 8 equal portions and keep aside., To make the pizza bombs, knead the dough again to deflate it and remove the excess air., Divide the dough into 8 equal portions., Shape a portion of the dough into a ball and roll it into a 100 mm. (4”) diameter circle using little plain flour for rolling., Place a portion of the stuffing in the center., Bring all the sides together and seal it tightly. Remove the extra dough and roll it in between your palms into a ball., Repeat steps 3 to 5 to shape 7 more pizza bombs., Arrange them in a greased baking tray, cover with a damp muslin cloth and keep aside in a warm place for 20 minutes., Remove the muslin cloth and bake them in a pre-heated oven at 200°c (400°f) for 18 to 20 minutes., Serve the pizza bombs hot brushed with melted butter.] | [Energy, 143 cal, Protein, 4.3 g, Carbohydrates, 26 g, Fiber, 0.7 g, Fat, 2.2 g, Cholesterol, 5.7 mg, Sodium, 46 mg] | veg-cheese-pizza-bombs-pizza-pav-42686r |
| rcp41297 | Veg Club Sandwich with Chilla | Snacks | NA | [toasted bread slices, butter, shredded lettuce, red garlic chutney, onion slices, salt, green chutney, cucumber slices, tomato slices, freshly ground black pepper (kalimirch), satay sticks (wooden skewers), chopped tomatoes, besan (bengal gram flour), chopped coriander (dhania), chopped green chillies, cumin seeds (jeera) powder, turmeric powder (haldi), asafoetida (hing), chilli powder, salt, oil, paneer (cottage cheese), salt, shredded cabbage, grated carrot, mayonnaise, tomato ketchup, salt, tomato ketchup, potato wafers] | 35 mins | 25 mins | [Evening Tea Snacks, Bread Snack, Indian Birthday Party, High Tea Party, Toaster] | 4Makes 4 sandwiches (4 sandwich ) | Indian | veg club sandwich with chilla recipe | Indian veg chilla club sandwich | desi club sandwich | with 51 amazing images. veg club sandwich with chilla recipe | Indian veg chilla club sandwich | desi club sandwich is a highly satiating snack with a blast of flavours and texture. Learn how to make Indian veg chilla club sandwich. To make veg club sandwich with chilla, make the tomato omelette, coleslaw and cook the paneer slices. Next divide the coleslaw into 4 equal portions and keep aside. Apply 1 tsp of butter evenly over the 1st toasted bread slice and spread a portion of the coleslaw evenly over it. Spread 1½ tbsp of the lettuce evenly over it. Keep aside. On the 2nd toasted bread slice spread 1 tsp of red garlic chutney evenly over it. Trim the edges of the tomato omelette and cut it of the same size of the toasted bread slice. Place this square tomato omlette on the 2nd toasted bread slice over the garlic chutney. Place 4 onion slices evenly over it and sprinkle a little salt and pepper evenly over it. Place this 2nd toasted bread slice and the 1st slice containing coleslaw. On the 3rd bread slice spread ½ tbsp of green chutney evenly over it. Arrange 3 paneer slices, 4 cucumber slices and 3 tomato slices evenly over it and sprinkle a little salt and pepper evenly over it. Place this 3rd toasted bread slice over the 2nd slice containing the omelette and onions. Apply 1 tsp of butter evenly over the 4th toasted bread slice and place it over the 3rd bread slice containing paneer with the buttered side facing downwards and press it lightly. Insert big satay toothpicks on 2 opposite corners of the sandwich to hold the sandwich properly and cut into half from the other side diagonally. Serve the veg club sandwich immediately with tomato ketchup and potato wafers. This desi club sandwich is an interesting and slightly tweaked version in which one of the layers comprises a flavourful veg tomato omelette, perked up with green chillies and spice powders. Creamy coleslaw forms another layer, while the rest of the sandwich consists of crunchy and juicy veggies and greens. Found on most restaurant menus, this satiating multi-decker Indian club sandwich may be found in many variants depending on the region and the chef’s imagination! A dash of peppy chutneys like green chutney and garlic chutney heightens the desi feel of this vegetable club sandwich. Feel free to experiment a bit with this club sandwich, adding or removing ingredients as per your taste – although we strongly recommend giving this full-fledged version a try, because you are sure to be bowled over by it! It would be quite fair to call this a global favourite, because the Indian veg chilla club sandwich is one snack you can rely on to satiate your hunger anywhere in the world. It is a satiating meal in itself which needs no other accompaniment. Tips for veg club sandwich with chilla. 1. Instead of white bread loaf, you can also make the Veg Club Sandwich using Whole Wheat Bread or Multigrain Bread. 2. In the batter for the Tomato Omelette you can use green chilli paste instead of chopped green chillies. 3. The paneer is best cooked just before assembling the sandwich. 4. For the coleslaw you can also use eggless homemade mayonnaise. Enjoy veg club sandwich with chilla recipe | Indian veg chilla club sandwich | desi club sandwich | with step by step photos. | [Combine all the ingredients with approx. ¾ cup of water in a deep bowl and mix well to make a batter of pouring consistency., Divide the batter into 4 equal portions and keep aside., Heat a non-stick tava (griddle) and grease it lightly with oil., Pour a ladleful of the batter on the tava (griddle) and spread in a circular motion to make a 125 mm. (5”) diameter circle., Cook on a medium flame, using a little oil, till golden brown spots appear on both the sides., Cut the tomato omlette into the size of a bread slice and keep aside., Repeat steps 3 and 6 to make remaining., Heat a non-stick tava (griddle) and grease it with oil. Once hot place 4 paneer slices on it and cook it till it gets evenly charred and crisp., Turn over the paneer slices, sprinkle little salt and pepper evenly over the paneer slices and cook it on the other side till it gets evenly charred or crisp., Repeat step 1 and 2 to make 2 more batches of paneer., To make veg club sandwich with chilla, divide the coleslaw into 4 equal portions and keep aside., Apply 1 tsp of butter evenly over the 1st toasted bread slice and spread a portion of the coleslaw evenly over it., Spread 1½ tbsp of the lettuce evenly over it. Keep aside, On the 2nd toasted bread slice spread 1 tsp of red garlic chutney evenly over it., Trim the edges of the tomato omlette and cut it of the same size of the toasted bread slice. Place this square tomato omlette on the 2nd toasted bread slice over the garlic chutney., Place 4 onion slices evenly over it and sprinkle a little salt and pepper evenly over it., Place this 2nd toasted bread slice and the 1st slice containing coleslaw., On the 3rd bread slice spread ½ tbsp of green chutney evenly over it., Arrange 3 paneer slices, 4 cucumber slices and 3 tomato slices evenly over it and sprinkle a little salt and pepper evenly over it., Place this 3rd toasted bread slice over the 2nd slice containing the omlette and onions., Apply 1 tsp of butter evenly over the 4th toasted bread slice and place it over the 3rd bread slice containing paneer with the buttered side facing downwards and press it lightly., Insert big satay toothpicks on 2 opposite corners of the sandwich to hold the sandwich properly and cut into half from the other side diagonally., Serve the veg club sandwich with chilla immediately with tomato ketchup and potato wafers.] | [Energy, 824 cal, Protein, 24 g, Carbohydrates, 101.6 g, Fiber, 9.6 g, Fat, 39.1 g, Cholesterol, 15 mg, Sodium, 597.7 mg] | veg-club-sandwich-with-chilla-41297r |
| rcp22733 | Veg Cream Cheese Dip | NA | NA | [grated carrot, grated radish (mooli), chopped celery, paneer (cottage cheese), curds (dahi), dry red chilli flakes, salt, dry red chilli flakes, grated carrot, chopped celery, cream cracker biscuits] | 10 mins | 0 mins | [Indian Dips / Sauces, Cocktail Party, Fondue Party, Quick Indian Dips, Gravies & Sauces] | 1Makes 1 cup (14 tbsp ) | Indian | Succulent cottage cheese, tangy curds, crispy veggies and a dash of red chilli flakes, grind them all together, and what do you get? A flavourful, cool and fresh-tasting dip! An easy garnish of carrots, celery and red chilli flakes gives the Veg Cream Cheese Dip the appropriate level of crunchiness too, making it a perfect accompaniment for crackers, chips or pita bread. | [Combine the paneer and curds and blend in a mixer to a smooth paste., Transfer the paste into a bowl, add all the remaining ingredients and mix well., Refrigerate for at least 1 hour., Garnish with dry red chilli flakes, carrots and celery., Serve chilled with cream cracker biscuits.] | [Energy, 41 cal, Protein, 1.7 g, Carbohydrates, 1.7 g, Fiber, 0.2 g, Fat, 2.8 g, Cholesterol, 1.1 mg, Sodium, 4.6 mg] | veg-cream-cheese-dip-22733r |
| rcp310 | Veg Crispy, Crispy Fried Vegetables | Snacks | NA | [mixed vegetable strips, oil, oil, chopped garlic (lehsun), chopped spring onions, salt, schezwan sauce, cornflour, plain flour (maida), ginger-garlic (adrak-lehsun) paste, freshly ground black pepper (kalimirch), lemon juice, salt] | 15 mins | 15 mins | [Chinese Starters, Indian Snacks for Entertaining, Deep-fried Indian Starters, Chinese Party, Cocktail Party, Non-stick Pan] | 3Makes 3 servings | Indian | veg crispy recipe | crispy fried vegetables | restaurant style veg crispy | Chinese vegetable crispy | with amazing 23 images. veg crispy recipe is a very popular starter in Chinese cuisine, this crisp, delicious dish is also quite convenient and quick to prepare. While there are many ways of preparing this crispy fried vegetables starter, here we have coated the veggie strips with a thick and flavourful batter before deep-frying them. Indo- Chinese cuisine has many dishes that are people’s most favourite and this crispy fried vegetables is one of it. restaurant style veg crispy has also made it’s space in Indian restaurant menus and is one of the most ordered dish. veg crispy is basically batter fried veggies later stir fried in schzewan sauce. crispy fried vegetables is served and relished as starter and appetizer, is also a popular dish on wedding and big party menu. crispy fried vegetables is one of the starter recipe that can be quickly prepared and is loved by everyone due to the robust flavors. In crispy fried vegetables, the fried veggies are then quickly sautéed with tongue-tickling Schezuan sauce, spring onions and garlic, to impart a typical Oriental flavour. It is important to make the cooking pan smoking hot before sautéing the fried veggies, in order to retain their crispness; if the pan is not hot enough, crispy fried vegetables will get soggy. Make sure to serve crispy fried vegetables immediately or it may turn soggy and if you want your veggies to remain crispy add rice flour to the batter. Enjoy veg crispy recipe | crispy fried vegetables | restaurant style veg crispy | Chinese vegetable crispy | with detailed step by step recipe photos and video below. | [To make veg crispy, heat the oil in a deep non-stick pan. Dip each vegetable strip into the batter and deep-fry in hot oil, a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Keep these deep-fried vegetables aside., Heat the oil in a non-stick kadhai or a broad non-stick pan on a high flame till it smokes., Add the garlic and sauté on a high flame for few seconds., Add the spring onions and salt and sauté on a high flame for 1 minute., Add the schezwan sauce and cook on a high flame for 30 seconds, while stirring continuously., Add the fried vegetables and toss gently., Serve the veg crispy immediately.] | [Energy, 454 cal, Protein, 11.8 g, Carbohydrates, 58 g, Fiber, 12.2 g, Fat, 19.9 g, Cholesterol, 0 mg, Sodium, 49.7 mg] | veg-crispy-crispy-fried-vegetables-310r |
| rcp33438 | Veg Frankie, Mumbai Roadside Recipe | Snacks | NA | [plain flour (maida), whole wheat flour (gehun ka atta), oil, salt, oil, butter, oil, ginger-garlic (adrak-lehsun) paste, mashed potatoes, chilli powder, garam masala, chaat masala, chopped coriander (dhania), salt, dried mango powder (amchur), chilli powder, garam masala, salt, water, butter, chopped onions, frankie masala chaat masala, tomato ketchup] | 20 mins | 11 mins | [Mumbai Street Food, Indian Wraps, Evening Tea Snacks, Kids After School, Snack Recipes for Kids, Indian Birthday Party Snacks, Kitty Party Snacks] | 4Makes 4 frankies | Indian | veg Frankie recipe | Mumbai street food veg Frankie | veg Frankie step by step | with 30 amazing images. The Veg Frankie of Mumbai is now so famous that you can find Frankie stalls all over the country – in parks and beaches, on the street and in food courts. A satiating snack that can be relished even on-the-go, the veg frankie is made by rolling up a tongue-tickling potato mixture inside roti wraps. veg frankie is one of Mumbai’s most famous roadside foods and its a very appetising experience to watch the Frankie-wala deftly preparing one. The rotis are made beforehand, but cooked again with butter before making the veg frankie. It’s not just the masaledar potato mixture that makes the Frankie so tasty but also the crunch of onions and the tangy masala water that’s sprinkled on it. Every single ingredient – from the butter-cooked rotis to the tangy water, the crunchy onions and zesty Frankie masala – contributes to the flavour of the Mumbai style veg Frankie. I would like to suggest to some tips to make the perfect veg Frankie recipe. 1. Mash the potatoes well with a potato masher or with your hands before you put them in a non stick pan. 2. It is advisable to use lightly cooked rotis with golden brown spots. Overcooked rotis will taste awful. 3. Wrap a tissue paper or aluminium foil around the frankie to seal it and to be able to hold it. Follow this authentic veg frankie recipe to recreate the magic in your own kitchen. There are many more variants of this versatile and handy snack, including Jain, Schezwan and Cheesy versions. Try other famous roadside treats like the Vada Pav or Schezuan Chopsuey Dosa. Enjoy veg Frankie recipe | Mumbai street food veg Frankie | veg Frankie | with detailed step by step photos and video below. | [Combine plain flour, whole wheat flour, 1¼ tsp of oil and salt in a deep bowl and knead into a soft and pliable dough using enough water., Cover the dough with a wet muslin cloth and keep aside for 10 minutes., Knead again using remaining oil for 1 minute., Divide the dough into 4 equal portions., Roll out each into approx 200 mm. (8") diameter thin circle., Heat a tava (griddle) and cook each roti lightly on both side on a medium flame for 1 minute and keep aside., Heat the oil in a deep non-stick pan, add the ginger-garlic paste and sauté on a medium flame for a 30 seconds., Add the potatoes, chilli powder, garam masala, chaat masala, coriander and salt, mix well and sauté on a medium flame for 2 minutes. Keep aside., To maake veg frankie, place a roti on the tava (griddle) and cook on a medium flame using ½ tsp butter for 1 minute or till both sides turn light brown in colour. Keep aside., Heat ½ tsp butter on a tava (griddle), place ¼th of the stuffing and cook on a medium flame for 1 minute., Place the roti on a clean, dry surface, place the stuffing on one end of the roti, top with ¼ cup of onions, sprinkle 1½ tsp of masala water and ¼ tsp of chaat masala evenly over it., Roll it up tightly., Wrap the veg frankie in an aluminium foil/tissue paper., Repeat steps 1 to 5 to make 3 more veg frankies., Serve immediately with tomato sauce., Cheese frankie: sprinkle 2 tbsp of grated processed cheese over the stuffing (at step no. 3 in the above recipe) and proceed as per the recipe., Schezuan frankie: simply smear 1½ tbsp of schezuan sauce, evenly on the roti (at step no. 3) and proceed as per the recipe., Paneer frankie: for the stuffing, replace ¾ cup of potatoes with ¾ cup of chopped paneer and proceed as per the recipe., Jain frankie: replace potatoes with equal quantities of raw banana for the stuffing and replace onions with equal quantities of cabbage in the recipe given above. You can add grated cheese over the stuffing to make it more flavourful.] | [Energy, 267 cal, Protein, 4.6 g, Carbohydrates, 36.1 g, Fiber, 3 g, Fat, 11.9 g, Cholesterol, 11.3 mg, Sodium, 48.5 mg] | veg-frankie-mumbai-roadside-recipe-33438r |
| rcp2458 | Veg Lasagne with Paneer | Dinner | Veg | [plain flour (maida), butter, oil, salt, plain flour (maida), chopped and boiled mixed vegetables, oil, chopped onions, chilli powder, salt, chopped paneer (cottage cheese), tomato pulp, sugar, chilli powder, dried oregano, salt, fresh cream, white sauce, grated processed cheese] | 30 mins | 27 mins | [Italian Veg Pasta, Casseroles and Bakes, One Meal Dinner, Christmas, Thanksgiving, Italian Party, Oven] | 6Makes 6 servings | Italian | In a small portion, this might be a snack, but have a substantial quantity and it becomes a satiating meal! Indeed, the Veg Lasagne with Paneer is a self-contained meal as the lasagne sheets play host to a basketful of juicy and crunchy veggies, succulent paneer and a tangy tomato sauce, all of which is bathed in luscious white sauce and coated with grated cheese before baking. Once the lasagne is golden brown in colour, it is ready to serve. Baking not only cooks the ingredients and melts the cheese, but also boosts their flavours and helps them fuse with one another. The end-result is a nice, moist, cheesy and flavour-packed dish that can be served as a one-dish meal. You can also try other such dishes like Lasagne and Original Lasagne . | [Combine the plain flour, butter and salt in a deep bowl and knead into a soft dough using enough water and keep aside for 10 minutes., Divide the dough into 5 equal portions., Roll a portion of the dough into a 175 mm. (7”) diameter circle, using a little plain flour for rolling., Cut the rotis into halves and keep aside., Heat enough water in a broad non-stick pan, add the oil and salt, mix well and boil on a medium flame for 2 to 3 minutes., Add 2 halves and cook on a medium flame for 2 to 3 minutes, while turning it gently once in between. Drain it on a plate and allow it cool. Make sure you do not overlap it., Repeat steps 3 to 6 to make the remaining 8 roti halves. Keep aside., Heat the oil in a broad non-stick, add the onions and sauté on a medium flame for 1 minute., Add the mixed vegetables, chilli powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the paneer, mix well and cook on a medium flame for 1 minute. Keep aside., Combine the tomato pulp, sugar, chilli powder, oregano and salt, mix well and cook on a medium flame for 7 minutes, while stirring occasionally., Switch off the flame, add the fresh cream and mix well. Keep aside, Spread 2 tbsp of the tomato sauce in a greased baking dish, place 2 cooked lasagna halves., Spread little veg stuffing over it and again pour 2 tbsp of the tomato sauce evenly over it., Place another 2 sheets of cooked lasagna sheets halves over it and repeat step 2 to make 3 more layers., Finally spread the white sauce evenly over it and sprinkle the cheese., Bake it in a preheated oven at 200°c (400°f) for 15 minutes or until golden brown., Cut it into wedges and serve immediately.] | [Energy, 384 cal, Protein, 10.2 g, Carbohydrates, 28.8 g, Fiber, 2.9 g, Fat, 24.3 g, Cholesterol, 0 mg, Vitamin A, 920.6 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.9 mg, Vitamin C, 30 mg, Folic Acid, 31.6 mcg, Calcium, 298.3 mg, Iron, 1.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 86.1 mg, Potassium, 236.2 mg, Zinc, 0.3 mg] | veg-lasagne-with-paneer-2458r |
| rcp42997 | Veg Lollipop Recipe | Snacks | NA | [mashed potatoes, capsicum, grated carrot, chopped onions, chopped french beans, ginger (adrak), green chilli paste, dry red chilli flakes (paprika), dried oregano, chaat masala, chopped coriander (dhania), bread crumbs, salt, bread crumbs, oil, plain flour (maida), cornflour, dried oregano, salt] | 15 mins | 15 mins | [Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Raksha - Bandhan, Christmas, Mother's Day, Father's Day] | 10Makes 10 lollipops | Indian | veg lollipop recipe | vegetable lollipop | crispy veg lollipop sticks | with 27 amazing images. veg lollipop is a crispy and yummy snack recipe made with veggies, potato and some spices is a party favorite and kids favorite recipe. Learn how to make veg lollipop recipe | vegetable lollipop | crispy veg lollipop sticks | veg lollipop are crispy fried balls made with mix vegetable filling. These crispy veg lollipop sticks are rolled in breadcrumbs which gives a crunchy mouthfeel. It makea for a great vegetarian appetizer or a starter snack at get together and parties. This veg lollipop tastes amazing when served with ketchup or schezwan sauce. You can use any other veggies of your choice to make these crispy veg lollipop sticks. Also the spices can be adjusted according to your preference. This recipe is a good way to use leftover veggies to make a delicious party snack. Tips to make veg lollipop: 1. Instead of ice cream stick you can use any wooden stick. 2. Instead of breadcrumbs you can coat the lollipop using vermicelli. 3. You can also add boiled and crushed corns in the mixture. Enjoy veg lollipop recipe | vegetable lollipop | crispy veg lollipop sticks | with detailed step by step photos. | [To make veg lollipop, in a small bowl add plain flour, corn flour, oregano, salt and pepper to taste. Whisk well and keep aside., In another big bowl add potatoes, capsicum, carrot, onions, french beans, ginger garlic paste, green chilli paste, chilli flakes, oregano, chaat masala, coriander, breadcrumbs, pepper and salt to taste., Mix well to form a mixture., Divide into 10 equal portions, insert a ice cream stick in the center and shape into lollipop., Repeat step 4 to make remaining 9 lollipops., Heat oil in a deep pan and deep fry 2 or 3 lollipops at a time till golden brown and crisp., Drain on an absorbent paper., Serve the veg lollipop hot with tomato ketchup.] | [Energy, 105 cal, Protein, 1.5 g, Carbohydrates, 13.1 g, Fiber, 1.4 g, Fat, 5.3 g, Cholesterol, 0 mg, Sodium, 5.1 mg] | veg-lollipop-recipe-42997r |
| rcp784 | Veg Macaroni Salad with Fruits and Mint Dressing | NA | NA | [chopped capsicum, chopped and parboiled carrot, chopped spring onion whites greens, bean sprouts, cooked macaroni, orange segments, sweet lime (mosambi) segments, curds (dahi), chopped mint leaves (phudina), mustard (rai / sarson) powder, powdered sugar, salt] | 20 mins | 0 mins | [Indian Salads with dressing, Toss & Mix Salads (No cooking), Wholesome Salads (Salads that make a meal), Pasta Salad, Italian Party] | 4Makes 4 servings | Indian | Mind-blowing and totally unique, this salad is sure to catch everybody’s attention! An innovative combination of cooked macaroni, sprouts, veggies and tangy fruits is dressed in a peppy mint dressing. With curds and mustard paste, the mint dressing has a tangy, spicy and herby taste, which matches beautifully with the citrusy fruits and crunchy veggies. The Veg Macaroni Salad with Fruits and Mint Dressing is a like a grand gala feast for your palate, as it has a fascinating range of flavours and textures. This wholesome salad with a bowl of your favourite soup is sure to keep you satiated. | [Combine all the ingredients for the salad in a deep bowl and mix well., Add the mint dressing and toss well., Serve immediately.] | [Energy, 46 cal, Protein, 1.3 g, Carbohydrates, 9.6 g, Fiber, 1.6 g, Fat, 0.3 g, Cholesterol, 0 mg, Vitamin A, 350.9 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 40.6 mg, Folic Acid, 3.7 mcg, Calcium, 23.1 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1.2 mg, Potassium, 122.8 mg, Zinc, 0.1 mg] | veg-macaroni-salad-with-fruits-and-mint-dressing-784r |
| rcp42896 | Veg Mayo Grilled Sandwich, Mayonnaise Sandwich | Dinner | Veg | [butter, boiled and thinly sliced potatoes, chopped onions, chopped coloured capsicum, boiled sweet corn kernels (makai ke dane), grated carrot, black peppercorns (kalimirch), dry red chilli flakes (paprika), dried oregano, salt, grated processed cheese, mayonnaise, bread, butter, green chutney, butter, tomato ketchup, french fries] | 20 mins | 45 mins | [American Burgers / Grills, Quick Evening Snacks, Indian Snacks for Entertaining, Evening Tea Snacks, Veg Grilled Sandwiches, One Dish Vegetarian Meals, One Meal Dinner] | 8Makes 8 sandwiches | Indian | veg mayo grilled sandwich recipe | Indian mayonnaise sandwich | vegetable mayonnaise grilled sandwich | veg cheese mayonnaise sandwich | with 30 amazing images. veg mayo grilled sandwich recipe | Indian mayonnaise sandwich | vegetable mayonnaise grilled sandwich | veg cheese mayonnaise sandwich is just perfect for kids party. Learn how to make Indian mayonnaise sandwich. To make veg mayo grilled sandwich, in a broad non-stick pan, heat butter, add onions, potatoes, coloured capsicum, grated carrot, boiled corn, black pepper, chilli flakes, oregano and salt and sauté on a medium flame for 2 minutes. Transfer into a deep bowl, add grated cheese and mayonnaise and mix well. Divide the stuffing into 8 equal portions. Take 2 bread slices and place them on a clean, dry surface and apply 1 tsp butter and 1 tsp green chutney on each slice of the bread. Put a portion of the stuffing on one slice and cover it with the slice with the buttered-chutney side facing downwards and press it lightly. Heat a grill toaster, grease the grill toaster using 1 tbsp butter and place the sandwich in the grill toaster and cook on a medium flame, till it turns brown and crisp from both the sides. Remove and cut into half using sharp knife. Serve immediately with tomato ketchup and French fries. While the mayonnaise is the highlight of this vegetable mayonnaise grilled sandwich, the unusual combination of vegetables such as potatoes, coloured capsicum, sweet corn and carrot marks the stuffing. Dried herbs such as paprika and oregano make the stuffing truly irresistible. Further, the addition of cheese adds a creamy texture to the stuffing. When all these are mixed and spread on bread slices along with green chutney and grilled with butter together in one mouthful, the experience is just too exciting. We suggest you make fresh green chutney for this veg cheese mayonnaise sandwich. Tips to make veg mayo grilled sandwich. 1. If you don’t want to add chilli flakes you can replace it with finely chopped green chillies. 2. You can also add finely chopped cabbage. 3. Grease the toaster well with butter to avoid sticking. 4. If you don’t have a griller, you can buy this grill toaster, it's much cheap and easily available in the market. Enjoy veg mayo grilled sandwich recipe | Indian mayonnaise sandwich | vegetable mayonnaise grilled sandwich | veg cheese mayonnaise sandwich | with step by step photos. | [To make veg mayo grilled sandwich, in a broad non-stick pan, heat butter, add onions, potatoes, coloured capsicum, grated carrot, boiled corn, black pepper, chilli flakes, oregano and salt and sauté on a medium flame for 2 minutes., Transfer into a deep bowl, add grated cheese and mayonnaise and mix well., Divide the stuffing into 8 equal portions., Take 2 bread slices and place them on a clean, dry surface and apply 1 tsp butter and 1 tsp green chutney on each slice of the bread., Put a portion of the stuffing on one slice and cover it with the slice with the buttered-chutney side facing downwards and press it lightly., Heat a grill toaster, grease the grill toaster using 1 tbsp butter and place the sandwich in the grill toaster and cook on a medium flame, till it turns brown and crisp from both the sides., Remove and cut into half using sharp knife., Serve the veg mayo grilled sandwich immediately with tomato ketchup and french fries.] | [Energy, 340 cal, Protein, 5.2 g, Carbohydrates, 33.9 g, Fiber, 0.9 g, Fat, 21.5 g, Cholesterol, 46.3 mg, Sodium, 341.9 mg] | veg-mayo-grilled-sandwich-mayonnaise-sandwich-42896r |
| rcp22562 | Veg Noodles, Primavera Noodles | NA | Veg | [boiled noodles, oil, chopped garlic (lehsun), chopped onions, sliced yellow capsicum, sliced carrot, sliced zucchini, chopped black olives, cherry tomatoes halves, cream, salt, chopped parsley] | 15 mins | 7 mins | [Thai Noodles, Comfort Foods, Indian Noodles, Veg Noodles, Pan, Quick Noodles, Kids Noodles, Comfort Food Chaat] | 2Makes 2 servings | Indian | Spring heralds the coming of fun and good food, including fresh, crunchy and juicy vegetables! Primavera means spring, and this noodle preparation is intentionally named after it to signify the use of a sumptuous assortment of veggies, all colourful, juicy and toothsome! Easy to prepare but filling, the Primavera Noodles will be loved by young and old alike, which makes it an even more convenient choice. While this is a superbly balanced set of vegetables, you can toss in other veggies too if you prefer to. Serve these noodles with a bowl of Cream Of Carrot Soup and Broccoli and Potato Balls it will tickle your palate and make an unforgettable delicious meal! | [Heat the oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 1 minute., Add the yellow capsicum, carrots, zucchini and olives, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the cherry tomatoes, fresh cream and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Add the noodles, mix well and cook on a medium flame for 1 more minute., Serve immediately garnished with parsley.] | [Energy, 631 cal, Protein, 14.4 g, Carbohydrates, 86.4 g, Fiber, 2.3 g, Fat, 25.6 g, Cholesterol, 0 mg, Sodium, 500.8 mg] | veg-noodles-primavera-noodles-22562r |
| rcp42075 | Veg Pakora, Mixed Vegetable Pakoda | BreakFast | Veg | [chopped cabbage, chopped carrot, chopped french beans, chopped onions, chopped coriander (dhania), chopped capsicum, chopped green chillies, chilli powder, asafoetida (hing), turmeric powder (haldi), baking soda, salt, besan (bengal gram flour), rice flour (chawal ka atta), oil, green chutney, tomato ketchup] | 20 mins | 25 mins | [Punjabi Breakfast, Deep-fried Indian Starters, Evening Tea Snacks, Pakora Pakoda, Kids After School, Gluten Free Veg Indian, Gluten Free Indian Breakfast] | 4Makes 4 servings (4 serving ) | Punjabi | pakora recipe | veg pakora | vegetable pakora Mumbai street food | mix vegetable pakora | with amazing 20 amazing images. pakora or veg pakora, a popular Indian deep fried snacks gains special importance in the monsoon season, when everybody yearns for something spicy and crunchy to munch on as a monsoon snack. vegetable pakora are inseparable from Indian Party menus! Mix veg pakora is a simple and easy snack. It is moist and soft on inside and crisp outside, unlike other pakora’s. veg pakora is made with simple and basic ingredients that are easily available in every household. The burst of flavours and the crackling mouth-feel of pakoras are simply inspiring, and boost our appetites to top gear. Here is one such awesome veg pakora made with a mix of vegetables held together with besan and spiced up with chillies and spice powders. Looking for a quick and easy evening snack or something to eat with a piping hot cup of tea on a rainy day? Pakoras are an ideal choice. Pakora also known as pakoda, pakodi, bhaji, bhajiya is originated from India. veg pakora is a deep fried snack, basically a fritter. veg pakora is found in restaurants and also sold by food vendors on the streets. mix vegetable pakora is a famous Indian street food, found all over. Pakora is made by choosing a main ingredient like onion, potato, spinach, eggplant, cauliflower, corn etc. which is then dipped in Bengal gram batter and deep fried. I usually make Punjabi style mix veg pakora for my father-in law and husband for evening snack, they are a big fan of veg pakoda’s and they have it with a cup of tea, it is a perfect combo. I also make it when last minute guests walk in as it is simple, easy and quick but also very mouth-watering and delicious and we can bet your guests would love it!! Notes of veg pakora. 1. Add the besan and rice flour. They not only help in binding together all the ingredients but also, gives a crispy texture on frying. 2. Use water just enough to coat all the ingredients this also helps in making crispy veg pakora. If you mistakenly add more water and the pakora batter has turned runny then add besan or sooji to thicken the batter again. 3. Maintain the temperature of oil. Very high heat browns the veg pakora from outside very fast and the inside remains uncooked. If you let the temperature too low then they will turn greasy. 4. Drop spoonful of the mixture using your fingers and deep-fry a few veg pakora at a time on a medium flame. If you deep-fry all of them together then it will reduce the temperature of oil very quickly and result in uneven deep frying. The combination of vegetables too is really wonderful, as they all have a good flavour and juicy crunch in them. Serve the pakoras immediately after preparation with chutneys and ketchup. You can also try other pakora recipes like Urad Dal and Onion Pakodas or Moong Dal Pakoda. Learn to make pakora recipe | veg pakora | vegetable pakora Mumbai street food | mix vegetable pakora | with detailed step by step recipe photos and video below. | [To make veg pakora, combine all the ingredients, except the besan and rice flour in a deep bowl and mix well., Add the besan, rice flour and approx. ½ cup of water and mix well., Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers and deep-fry a few pakoras at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve veg pakora immediately with green chutney and tomato ketchup.] | [Energy, 315 cal, Protein, 7.3 g, Carbohydrates, 25.1 g, Fiber, 5.9 g, Fat, 20.6 g, Cholesterol, 0 mg, Sodium, 27.4 mg] | veg-pakora-mixed-vegetable-pakoda-42075r |
| rcp40842 | Veg Puff | Snacks | NA | [plain flour (maida), salt, gluten, vinegar, lily puff margarine, plain flour (maida), milk, green peas, chopped carrot, chopped french beans, mashed potatoes, oil, mustard seeds ( rai / sarson), cumin seeds (jeera), chopped onions, ginger-garlic (adrak-lehsun) paste, turmeric powder (haldi), chilli powder, garam masala, chopped coriander (dhania), salt, lemon juice, tomato ketchup, mustard sauce] | 15 mins | 6 mins | [Course, Advanced Recipes, Indian Snacks for Entertaining, Baked Snacks, Evening Tea Snacks, Baked, Diwali] | 6Makes 6 puffs | Indian | veg puff recipe | bakery style veg puff | Indina veg patties | homemade veg puff pastry | veg puff is a famous ready to warm and serve Indian snack when a hungry customer arrives in almost every bakery from small towns to cities. Learn how to make bakery style veg puff. Almost every bakery in India has the ever-popular veg patties sometimes called the “common man’s pizza”, it has a unique flaky cover, enclosing a succulent mixed vegetable filling, which makes it both flavourful and satiating. To make veg puff, first make the filling. Heat the oil in a broad non-stick pan, add the mustard seeds and cumin seeds and allow them to crackle. Add the onions and ginger-garlic paste and sauté for 1 minute. Add the turmeric powder, chilli powder and garam masala and sauté for 30 seconds. Add the green peas, carrot, french beans and 1 tbsp of water, mix well and cook for 2 minutes. Add the potatoes, coriander, salt and lemon juice, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Next make the dough. Combine the plain flour, salt, gluten and vinegar in a deep bowl, mix well and knead into a stiff dough using approx. ½ cup of ice cold water. Make sure you knead the dough for 15 to 20 minutes till it is smooth and glossy. Follow the procedure of spreading the margarine and filling as well as dusting and folding thoroughly to get the perfect shaped veg puff. Finally, also follow the baking at different temperatures and the timings as mentioned. Serve hot with tomato ketchup and mustard sauce. What everybody thinks to be a secret recipe of veg patties of bakeries can indeed be prepared at home too, right from scratch. Little things like brushing with milk and using ample margarine ensure that the flavour and texture are perfect. So, follow this recipe to the T and rest assured of a superb Veg Puff that will reap lots of compliments. Homemade veg puff pastry can double up as a delectable snack for High Tea Party , Birthday Party and also as an After School Treat. Some bakeries have variants like Paneer Puff and Stuffed Chole Puff, in which the filling alone changes. Tips for veg puff. 1. Rolling of the dough needs to be uniform at each stage to ensure that the puff rises well and uniformly. 2. However, avoid giving excess pressure while rolling else the margarine might ooze out. 3. At step 12, the refrigeration is very important so it sticks well to the dough. Enjoy veg puff recipe | bakery style veg puff | Indina veg patties | homemade veg puff pastry | with step by step photos. | [Heat the oil in a broad non-stick pan, add the mustard seeds and cumin seeds., When the seeds crackle, add the onions and ginger-garlic paste and sauté on a medium flame for 1 minute., Add the turmeric powder, chilli powder and garam masala and sauté on a medium flame for 30 seconds., Add the green peas, carrot, french beans and 1 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the potatoes, coriander, salt and lemon juice, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Divide the filling into 6 equal portions and keep aside., Combine the plain flour, salt, gluten and vinegar in a deep bowl, mix well and knead into a stiff dough using approx. ½ cup of ice cold water. Make sure you knead the dough for 15 to 20 minutes till it is smooth and glossy., Dust the flat surface with a little plain flour. Place the dough on it and roll it using a thick rolling pin into a 250 mm. (10”) × 150 mm. (6”) rectangle., Spread the margarine on 2/3 portion of the rectangle with your hands., Fold the portion with no margarine side till the centre and then fold the margarine portion over it so that both the portions overlap each other., Press and seal the two open sides using your finger tips., Dust the flat surface again with a little plain flour. Place the dough on it and again roll it using a thick rolling pin into a 300 mm. (12”) × 150 mm. (6”) rectangle., Again fold one side of the rectangle till the centre, then fold the other side overlapping the first side. Make sure the edges are also overlapping each other perfectly., Repeat steps 6 and 7 one more time., Dust the flat surface once again with a little plain flour. Place the dough on it and roll it using a thick rolling pin into a 300 mm. (12”) × 150 mm. (6”) rectangle., Now bring both the sides together in the centre but do not overlap them., Overlap the two folded sides over each other to form a book., Wrap in a cling wrap and keep refrigerated for 15 minutes., Remove the cling wrap and cut into 2 halves horizontally., Dust the flat surface once again with a little plain flour. Place one halve of the dough on it and roll it using a thick rolling pin into a 250 mm. (10”) × 150 mm. (6”) rectangle., Cut it into 3 equal pieces., Repeat step 14 and 15 to make 3 more pieces using the other halve of the dough., Place one rectangle on a clean, dry surface and place a portion of the veg filling on one half of the rectangle., Apple little milk on all the sides and fold over the other half of the rectangle so as to cover the filling. Seal the edges by using your fingertips so that the filling does not spill out., Trim and even the sides lightly using a sharp knife., Repeat steps 17 to 19 to make 5 more puffs., Bake in a pre-heated oven at 220°c( 440°f) for 15 minutes., Turn the tray and bake again at 220°c( 440°f) for 4 minutes., Then lower the temperature to 160°c (360°f) and bake for 10 minutes., Serve hot with tomato ketchup and mustard sauce.] | [Energy, 170 cal, Protein, 5.1 g, Carbohydrates, 31 g, Fiber, 0.9 g, Fat, 2.9 g, Cholesterol, 0 mg, Sodium, 460.1 mg] | veg-puff-40842r |
| rcp3602 | Veg Raita, Mixed Vegetable Raita | NA | Veg | [low fat curds (dahi), cubed and boiled beetroot, cucumber cubes, chopped tomatoes, chopped coriander (dhania), cumin seeds (jeera) powder, salt] | 10 mins | 0 mins | [Punjabi Raita | Punjabi Chutney | Achar, Low Calorie Indian Salad, Raitas, No Cooking Veg Indian, Iftar Recipes for Ramadan / Ramzan, Indian Party, Kids Weight Gain] | 4Makes 4 servings | Punjabi | veg raita recipe | mixed vegetable raita | healthy veg raita | quick veg raita | with 11 amazing images. The veg raita recipe is made from low fat curds, beetroot, cucumber, tomatoes which is flavoured with coriander and cumin seed powder. You can mix and match any vegetables you like in this mixed vegetable raita. Simply put, raita means veggies and/or fruits in curd. Ingredients for mixed vegetable raita are always available in Indian kitchens. We all have vegetables and curd in our houses and this recipe can be made in 10 minutes. We love this healthy veg raita as it has ZERO sugar and consists of all healthy ingredients. 3 reasons to have mixed vegetable raita. 1. Low fat curds help in weight reduction, good for your heart and build immunity. 2. Tomatoes are a pregnant women's friend and are rich in Folate or Folic Acid which helps your body to produce and maintain new cells, especially red blood cells. 3. The Nitrates present in beet aid in detoxification and helps lower bad cholesterol (LDL) levels. This hearty curd preparation of quick veg raita is filled with colour, flavour and nutritional goodness. The low fat curds provide the much needed essential nutrients like calcium and protein. Serve healthy veg raita chilled to relish all the flavours. Enjoy veg raita recipe | mixed vegetable raita | healthy veg raita | quick veg raita | with detailed step by step photos given below. | [To make mixed vegetable raita, combine all the ingredients in a deep bowl and mix well., Refrigerate the quick veg raita for ½ hour and serve chilled.] | [Amt, 61 gm, Energy, 29 kcal, Protein, 2.4 gm, Cho, 4.8 gm, Fat, 0.1 gm, Vit A, 120.3 mcg, Vit C, 9.3 mg, Calcium, 83.5 mg, Iron, 0.5 mg, F. Acid, 9.7 mcg, Fibre, 0.4 gm] | veg-raita-mixed-vegetable-raita-3602r |
| rcp472 | Veg Red Thai Curry, Red Thai Curry with Vegetables | NA | Veg | [red curry paste, coconut milk (nariyal ka doodh), cornflour water, oil, chopped basil, salt, blanched baby corn, blanched broccoli, paneer (cottage cheese) cubes, salt] | 10 mins | 10 mins | [Thai Vegetables, Sabzis with Gravies, International Curries] | 4Makes 4 servings | Thai | veg red thai curry | red thai curry with vegetables | Indian style red thai curry | thai red curry | with 18 amazing images veg red thai curry is made with red curry paste as the base, to which lots of coconut milk is added and cooked for 5 to 6 minutes. To this we have added vegetables like baby corn and broccoli. Finally we have added paneer cubes, water and cooked till you get a perfect Indian style red thai curry. The authentic veg red thai curry used tofu in the recipe. The richness of the red thai curry with vegetables comes out due to the addition of coconut milk. The base that is the Thai Red curry paste used in veg red thai curry is made with red chillies, Whole Coriander Seeds, Lemon grass, Lemon Rind, Ginger, Garlic, Onions and Coriander Leaves. The paste is traditionally made in mortar and pestle so that all the flavors are extracted from all the ingredients and it gives and extravagant taste to the Indian style red thai curry. You can store it in a air tight container for 6-7 days in a freezer. Red Thai Curry is one of the main course dishes of Thai Cuisine which is a variation to Green Thai Curry. The only difference between both the curries it is paste or the base that is used, red curry paste or green curry paste. The consistency of red thai curry with vegetables is like a thick curry and the texture is super creamy. red thai curry with vegetables is mostly eaten with Steamed Rice and forms a perfect one dish vegetarian meal. Enjoy veg red thai curry | red thai curry with vegetables | Indian style red thai curry | thai red curry with detailed step by step photos. | [To make veg red thai curry, heat the oil in a broad non-stick pan, add 5 to 6 tbsp of the red curry paste and cook on a medium flame for 1 minute., Add the basil and cook on a medium flame for 1 minute., Add the coconut-milk , cornflour-coconut milk mixture and salt, mix well and cook on a medium flame for another 5 to 6 minutes, while stirring continuously., Add the babycorn, broccoli and paneer, mix well and cook on a medium flame for 2 more minutes., Serve the veg red thai curry hot.] | [Not Given] | veg-red-thai-curry--red-thai-curry-with-vegetables-472r |
| rcp42065 | Veg Rice Cutlets, Shallow Fried Starter | Snacks | Veg | [boiled and mashed potatoes, chopped spring onions whites greens, cooked rice (chawal), dry red chilli flakes (paprika), grated processed cheese, cornflour, salt, oil, honey chilli sauce] | 15 mins | 20 mins | [Gujarati Farsans, Vegetarain Kebabs, Quick Evening Snacks, Indian Snacks for Entertaining, Evening Tea Snacks, Indian Cutlets, Veg Cutlets, Mother's Day] | 12Makes 12 cutlets | Gujarati | rice cutlet recipe | mixed vegetable rice cutlet | leftover rice snack recipe | veg rice cutlet using leftover rice | with 16 amazing images. rice cutlet recipe | mixed vegetable rice cutlet | leftover rice snack recipe | veg rice cutlet using leftover rice is a shallow fried starter recipe which will not fail to please the entire family. Learn how to make mixed vegetable rice cutlet. In this leftover rice snack recipe, mashed potatoes and cooked rice are combined with crunchy spring onions, gooey cheese and spicy red chillies to make a mouth-watering cutlet, which makes a wonderful snack or starter when served with honey chilli sauce. To make rice cutlet, combine all the ingredients in a deep bowl and mix very well. Divide the mixture into 12 equal portions and shape each portion into a flat round cutlet. Heat 1½ tbsp of oil in a non-stick tava (griddle), place 6 cutlets on it and cook on a medium flame till they turn golden brown in colour from both the sides. Remove on a plate and keep aside. Repeat step 3 to cook 6 more cutlets in one more batch. Serve the veg rice cutlets hot with honey chilli sauce. Veg rice cutlet using leftover rice is a yummy cutlet with an Oriental touch. It is one of the most interesting ways to make use of leftover rice! Further it pools in loads of cheese, to make a perfect pick me up dish. Also these cutlets acquire their uniqueness from the use of chilli flakes and not green chillies like most other Indian starters. While you can serve these veg rice cutlet using leftover rice with tomato ketchup or any hot garlic sauce, we recommend pairing it with Honey Chilli Sauce. You just need hone, red chillies, green chillies and lemon juice to make this sauce. Try this unique combo and wait for all the applause. Tips for rice cutlet. 1. Make the cutlet mixture just before shallow frying, else it might turn watery. 2. If spring onions are not available, you can replace them with other veggies like blanched and chopped broccoli or carrots. You can also try other recipes using cooked rice, like Bhaat Na Rasawala Muthia, Corn and Rice Balls , Rice and Vegetable Chila , Rice Thepla and Rice Stuffed Potatoes. Enjoy rice cutlet recipe | mixed vegetable rice cutlet | leftover rice snack recipe | veg rice cutlet using leftover rice | with step by step photos. | [To make veg rice cutlets, combine all the ingredients in a deep bowl and mix very well., Divide the mixture into 12 equal portions and shape each portion into a flat round cutlet., Heat 1½ tbsp of oil in a non-stick tava (griddle), place 6 cutlets on it and cook on a medium flame till they turn golden brown in colour from both the sides. Remove on a plate and keep aside., Repeat step 3 to cook 6 more cutlets in one more batch., Serve the veg rice cutlets hot with honey chilli sauce.] | [Energy, 75 cal, Protein, 1.4 g, Carbohydrates, 6.3 g, Fiber, 0.3 g, Fat, 5 g, Cholesterol, 3.3 mg, Sodium, 42.8 mg] | veg-rice-cutlets-shallow-fried-starter-42065r |
| rcp41582 | Veg Samosa Pinwheels | Snacks | NA | [plain flour (maida), carom seeds (ajwain), oil, salt, plain flour (maida), plain flour (maida), water, boiled and mashed potatoes, boiled and mashed green peas, cumin seeds (jeera) powder, chilli powder, turmeric powder (haldi), dried mango powder (amchur), coriander (dhania) powder, garam masala, chopped coriander (dhania), salt, oil, tomato ketchup, green chutney] | 20 mins | 30 mins | [Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Thanksgiving, Indian Party, High Tea Party, Cocktail Party] | 27Makes 27 pinwheels | Indian | The Veg Samosa Pinwheel is an attempt to repackage the ever-popular samosa in a new form, which is handy and delightful, ideal to serve as a starter at parties . A filling of potatoes and green peas, perked up with spice powders, just like the samosa filling, is applied on a plain flour chapati, rolled up like a Swiss roll and sliced. These dainty pinwheels are then deep-fried to get an attractive snack, which looks and tastes great. It tastes pretty much like a samosa but has an attractive form that reveals the contents, thereby making the diners all the more eager to grab a bite! Serve this with ketchup and green chutney. Try other pinwheel recipes like Vanilla and Chocolate Pinwheels and Pinwheel Sandwiches . | [Combine all the ingredients in a deep bowl, mix well and knead into a stiff dough using enough water., Divide the dough into 3 equal portions., Roll a portion of the dough into a 225 mm. (9”) diameter circle using little plain flour for rolling., Spread ½ cup of the prepared stuffing evenly over it, leaving ½ inch from the circumference of the circle., Roll it from one end to another end like a swiss roll and seal well., Cut the roll into 9 equal pieces using a sharp knife., Take each piece and press it very lightly to flatten it., Heat the oil in a deep non-stick pan, dip each pinwheels in the prepared plain flour-water mixture and deep-fry, a few at a time on a medium flame till they turn golden brown in colour from all the sides., Repeat steps 2 to 7 to make 18 more pieces., Serve immediately with tomato ketchup and green chutney.] | [Energy, 41 cal, Protein, 0.9 g, Carbohydrates, 5.5 g, Fiber, 0.4 g, Fat, 1.7 g, Cholesterol, 0 mg, Vitamin A, 35.7 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 1.5 mg, Folic Acid, 1.2 mcg, Calcium, 2.8 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 1.4 mg, Potassium, 22.6 mg, Zinc, 0.1 mg] | veg-samosa-pinwheels-41582r |
| rcp42281 | Veg Stuffed Cheesy Pizza Balls | Snacks | NA | [plain flour (maida), instant dry yeast, olive oil, sugar, dried oregano, garlic (lehsun) paste, salt, plain flour (maida), pizza sauce, chopped coloured capsicum, mozzarella cheese cubes, dried oregano, milk, dried mixed herbs, dry red chilli flakes (paprika), grated processed cheese] | 10 mins | 0 mins | [Italian Pizzas, Italian Breads, Baked Snacks, Raksha - Bandhan, Christmas, Children's Day, Italian Party] | 8Makes 8 balls | Italian | The thrilling experience of biting into a pizza, complete with juicy veggies, tongue-tickling sauces, gooey cheese and appetising seasonings, is packed into a handy form in this exciting snack! The Veg Stuffed Cheesy Pizza Ball is an absolutely exciting snack made by stuffing garlic-tinged dough with a saucy, cheesy veggie mixture, brushing it with more herbs and seasonings and baking it with a topping of cheese. The end product is pizza ball that greets you with a flavourful and cheesy outer surface, which gradually gives way to succulent buns, with umpteen delightful ingredients at its core. Just trying saying ‘no’ to this one, and you will repent it for ever! You can also try other recipes like Dough Balls or Pizza Sauce . | [Combine the yeast, sugar and 2 tbsp warm water in a bowl, mix well. Cover with a lid and keep aside for 10 minutes., Combine the plain flour, yeast-sugar mixture, oregano, olive oil, garlic paste and salt in a deep bowl and knead into a soft dough using enough warm water., Cover with a damp muslin cloth and keep aside in a warm place for 1 hour., Knead again, place the dough on a dusted flat surface and roll into a 300 mm. X 200 mm. (12” x 8”) rectangle., Cut into 8 equal pieces using a sharp knife., Take a portion, place it on a clean, dry surface put 1 tsp of pizza sauce in the centre., Put 1 tsp of coloured capsicum over it., Place a cube of mozzarella cheese and finally sprinkle ¼ tsp of oregano evenly over it., Now bring all the sides together and seal it and roll again lightly to form a ball., Repeat steps 6 to 9 to stuff 7 more balls., Place all the stuffed balls in a greased 175 mm. (7”) aluminum round tin., Cover with a damp muslin cloth and keep aside in a warm place for 30 minutes., Remove the damp muslin cloth, and brush all the stuffed balls with the milk, dried mixed herbs, dry chilli flakes and finally cheese evenly over it., Bake in a pre-heated oven at 200°c (400°f) for 20 to 25 minutes., Serve immediately.] | [Energy, 126 cal, Protein, 5.1 g, Carbohydrates, 14.1 g, Fiber, 0.8 g, Fat, 5.6 g, Cholesterol, 7.3 mg, Sodium, 186 mg] | veg-stuffed-cheesy-pizza-balls-42281r |
| rcp1639 | Veg Stuffed French Bread | Snacks | NA | [baguette, butter, chopped colored capsicums, boiled sweet corn kernels (makai ke dane), butter, chopped garlic (lehsun), chopped onions, white sauce, grated processed cheese, dry red chilli flakes (paprika), dried mixed herbs, salt, grated processed cheese] | 15 mins | 5 mins | [French Starters, French Breads, French Side Dishes (Entreé), American Burgers / Grills, Quick Evening Snacks, Sandwich Recipes, Deep Fry] | 2Makes 2 servings | American | Typically served with soup as a starter or light dinner, the Veg Stuffed French Bread can also be enjoyed as an off-beat evening snack with a cup of desi tea! Soft and fresh baguette bread is stuffed with a creamy stuffing of corn and coloured capsicums, and baked to perfection till the cheese melts, and the spices and herbs fuse with the remaining ingredients. With the creaminess of butter and white sauce, the crunch of veggies, the softness of bread and the gooeyness of molten cheese, this multi-textured Veg Stuffed French Bread is a real treat to the palette. You can adjust the spice levels of this dish by adding more or less chilli flakes as you please. You can also try other recipes like the Stuffed Hot Dog Rolls or Schezuan Fries Hot Dog Sandwich | [Heat the butter in a broad non-stick pan, add the garlic and onion and sauté on a medium flame for 1 minute., Add the colored capsicum and corn, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the white sauce, grated cheese, chilli flakes, mixed herbs, salt and pepper, mix well and cook on a medium flame for 2 minute. Keep aside., Place the baguette on a clean, dry surface and slit it from top and scoop out the centre using your fingers, so as to form a hollow cavity. Discard the scooped out portion., Fill the baguette with the prepared mixture., Place it on a greased baking tray and sprinkle processed cheese evenly over it., Bake in a preheated oven at 180°c (360°f) for 5 minutes., Serve immediately.] | [Energy, 218 cal, Protein, 10.9 g, Carbohydrates, 19.4 g, Fiber, 2.9 g, Fat, 11.4 g, Cholesterol, 41.3 mg, Sodium, 439.3 mg] | veg-stuffed-french-bread-1639r |
| rcp3541 | Veg Stufffed Idlis | Snacks | NA | [rice semolina (idli rawa), beaten rice (poha), urad dal (split black lentils), salt, chopped mixed vegetables, boiled green peas, oil, urad dal (split black lentils), mustard seeds ( rai / sarson), curry leaves (kadi patta), chopped green chillies, salt, sambhar, coconut chutney] | 15 mins | 30 mins | [South Indian, Different types of Idlis, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Indian Snacks for Entertaining, School Time Snacks, Evening Tea Snacks] | 24Makes 24 idlis | South Indian | veg stuffed idli recipe | soft stuffed idli | South Indian stuffed idli | how to make masala stuffed idli | with 28 amazing images. veg stuffed idli recipe | soft stuffed idli | South Indian stuffed idli | how to make masala stuffed idli is a unique way of serving idli. Learn how to make soft stuffed idli. To make veg stuffed idli, wash and soak the idli rawa, poha and urad dal in enough water in a deep bowl for 2 hours and drain well. Blend in a mixer using ½ cup of water till smooth. Transfer the mixture into a deep bowl, add the salt and mix well. Cover with a lid and keep aside to ferment in a warm place for 6 to 8 hours. For the vegetable stuffing, heat the oil in a broad non-stick pan, add the urad dal, mustard seeds and curry leaves and sauté on a medium flame for a few seconds. When the seeds crackle, add the green chillies, vegetables and salt and sauté on a medium flame for 2 to 3 minutes. Keep aside. Put 1 tbsp of the idli batter into each greased idli moulds. Put approx. 1 tsp of the prepared vegetable stuffing over the idli batter and finally top it with ½ tbsp of the idli batter evenly over it. Steam in a steamer for 12 minutes. Allow the idlis to cool slightly and then demould them using a spoon. Repeat steps 1 to 3 to make 1 more batch. Serve hot with sambar and coconut chutney. A delicious snack that combines the sumptuousness of idlis with the great taste and goodness of mixed veggies. The idli batter for this South Indian stuffed idli is relatively easy to make, as you just need to soak and blend all the ingredients together and ferment. This batter is steamed with a stuffing of mixed veggies sautéed with a simple, traditional tempering, which gives it a superb aroma and taste. The softness of the South Indian stuffed idli together with the juiciness and myriad flavours of the veggies make the Veg Stuffed Idlis a really rare and delightful treat. You can also try other innovative idli recipes like the Stuffed Potato Idli and the Sweet Idli. Veggies like carrot and French beans add crunchiness to the masala stuffed idli. You don’t need to boil the vegetables as they are sautéed. So just chop them finely. Enjoy these idlis with sambar and coconut chutney. Tips for veg stuffed idli. 1. Keep the batter to ferment in a dark and warm place. In the winter season, it might take 1 to 2 hours extra for fermenting. 2. Remember to grease the idli moulds before putting the batter, so demoulding becomes easier. 3. Cool slightly before demoulding. This helps to demould a perfect idlis. Enjoy veg stuffed idli recipe | soft stuffed idli | South Indian stuffed idli | how to make masala stuffed idli | with step by step photos. | [Wash and soak the idli rawa, poha and urad dal in enough water in a deep bowl for 2 hours and drain well., Blend in a mixer using ½ cup of water till smooth., Transfer the mixture into a deep bowl, add the salt and mix well. Cover with a lid and keep aside to ferment in a warm place for 6 to 8 hours., Heat the oil in a broad non-stick pan, add the urad dal, mustard seeds and curry leaves and sauté on a medium flame for a few seconds., When the seeds crackle, add the green chillies, vegetables and salt and sauté on a medium flame for 2 to 3 minutes. Keep aside., To make veg stufffed idlis, put 1 tbsp of the idli batter into each greased idli moulds. Put approx. 1 tsp of the prepared vegetable stuffing over the idli batter and finally top it with ½ tbsp of the idli batter evenly over it., Steam in a steamer for 12 minutes., Allow the idlis to cool slightly and then demould them using a spoon., Repeat steps 1 to 3 to make 1 more batch., Serve the veg stufffed idlis hot with sambhar and coconut chutney.] | [Energy, 37 cal, Protein, 1.4 g, Carbohydrates, 6.7 g, Fiber, 0.5 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 2.9 mg] | veg-stufffed-idlis-3541r |
| rcp41031 | Veg Sub Sandwich | NA | NA | [baguette, cheese slices, shredded iceberg lettuce, tomato slices, cucumber slices, sliced onions, sliced capsicum, sliced jalapenos, sliced black olives, salt, mayonnaise, sweet chilli sauce, mayonnaise, mint chutney] | 15 mins | 0 mins | [Sandwich Recipes, Bread Snack, Kitty Party, Indian Birthday Party, High Tea Party, Oven, Kids After School] | 4Makes 4 sub sandwiches | Indian | veg sub sandwich recipe | veggie delight | Indian style homemade veg subway | with amazing 27 amazing images. veg sub sandwich recipe is famously known as veggie delight in Subway restaurants. We show you how to make homemade veg subway. To make veg sub sandwich recipe a whole lot of juice veggies, peppy black olives and zesty jalapenos are arranged along with crunchy lettuce and cheese slices on footlong bread that is lined with mayonnaise and sweet chilli sauce. The use of mint chutney along with mayonnaise is also a unique move, which gives this Indian style homemade veg subway an Indian touch. You can also add paneer if you wish to! And if you want to make a smaller portion, use a burger bun. The word Sub immediately brings to mind a satiating sandwich, which is almost a meal in its own right. Well, that's precisely what this Veg Sub Sandwich is. Making homemade veg subway is pocket-friendly and also healthier. I love making this for my family and there is an array of veggies used which makes it tummy filling and satiating. I usually prepare this for dinner on a long tiring day or when in mood to eat something different! Method of making veg sub sandwich recipe is really very easy and quick. Once you have assembled all the ingredients together it can be prepared in a jiffy! You can also treat your loved ones and yourself to other sub sandwiches like Paneer Tikka Sub Sandwich and Cheesy Veg Footlong. Enjoy veg sub sandwich recipe | veggie delight | Indian style homemade veg subway | with detailed step by step recipe photos and video below. | [To make veg sub sandwich, place a french bread on a clean, dry surface and cut it from the centre, so as to make 2 bread halves of 6” each., Repeat step 1 to make 2 more bread halves of 6” each., Slit each bread horizontally using a sharp knife., Place all the 4 breads on a clean dry surface with both the sides open., Place 2 cheese slice halves on the upper side of each bread., Place all the breads on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 minutes. Keep aside., Place one toasted bread on a clean, dry surface and arrange ¼ cup of lettuce evenly over the lower half of the toasted bread., Place 6 tomato slices, 6 cucumber slices, ¼ cup of onions, ¼ cup of capsicum, 1 tbsp jalapenos, and 1 tbsp black olives over it and sprinkle a little salt and pepper evenly over it., Put ¼ th of the chilli–mayo spread and ¼ th of the mint-mayo spread evenly over it., Sandwich it with the upper side of the toasted french bread and press it lightly., Repeat steps 7 to 10 to make 3 more veg sub sandwiches., Serve the veg sub sandwich immediately.] | [Energy, 440 cal, Protein, 7.7 g, Carbohydrates, 37.7 g, Fiber, 2.9 g, Fat, 32.6 g, Cholesterol, 0 mg, Vitamin A, 651.7 mcg, Vitamin B1, 0.3 mg, Vitamin B2, 0.2 mg, Vitamin B3, 0.6 mg, Vitamin C, 37.8 mg, Folic Acid, 28.4 mcg, Calcium, 221.9 mg, Iron, 2.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 578.1 mg, Potassium, 135 mg, Zinc, 0.4 mg] | veg-sub-sandwich-41031r |
| rcp42061 | Veg Toast Sandwich, Mumbai Roadside Recipe | Snacks | NA | [bread slices, butter, green chutney, yellow cucumber slices, boiled potatoes slices, salt, sandwich masala, tomato slices, sliced onions, capsicum slices, boiled beetroot, butter, butter, butter, green chutney, sev, tomato ketchup, green chutney] | 15 mins | 15 mins | [Mumbai Street Food, Evening Tea Snacks, Toast Sandwich, Snack Recipes for Kids, Indian Birthday Party Snacks, Kitty Party Snacks, Monsoon Snacks, Evening Snacks] | 4Makes 4 sandwiches | Indian | veg toast sandwich | veg masala toast sandwich | mumbai aloo sandwich | mumbai street food | with 22 amazing images. When you want a veg sandwich but are in no mood to settle for a plain one, go for this snazzy Veg Toast Sandwich which is actually a veg masala toast sandwich. Here, in veg toast sandwich generously buttered bread slices are sandwiched with juicy and crunchy vegetable slices and a dash of peppy chutneys and sandwich masala, and toasted till it acquires a wonderful golden hue, an aroma that makes you drool and a flavour that deserves the highest ranking! A garnish of crunchy sev adds to the drool-worthiness of this mumbai aloo sandwich snack. Make sure this veg toast sandwich is served immediately upon toasting, because the chutneys will tend to make the crisp bread soggy after a while. I grew up eating the mumbai aloo sandwich on the streets of Mumbai. The chutney is spicy and loads of butter is put on the sandwich to make it nice and crisp. You can see lines of Mumbaikar’s line up even in the peak of summer at Breach Candy, Juhu and many other places for this veg masala toast sandwich. Aside from veg masala toast sandwich try other Mumbai roadside recipes like Falooda or Bread Pakoda. Enjoy how to make Veg Toast Sandwich recipe with detailed step by step photos and video below. | [To make veg toast sandwich, place 2 bread slices on a clean dry surface, apply ½ tsp of butter on each bread slice and spread it evenly., Spread 1 tsp of green chutney on each buttered bread slice and spread it evenly., Arrange 5 cucumber slices on one buttered-chutney bread slice, place 4 potato slices over it and sprinkle a little salt and ¼ tsp of sandwich masala evenly over it., Arrange 4 tomato slices, 2 onion slices, 2 capsicum slices and 1 beetroot slice evenly over it. Finally sprinkle a little salt and ¼ tsp of sandwich masala evenly over it., Cover it with another slice of bread, with the buttered-chutney side facing downwards and press it lightly., Spread ¼ tsp of butter evenly over it., Grease a sandwich toaster on both the sides using ½ tsp of butter., Place the sandwich in the sandwich toaster and cook on a medium flame, till it turns brown and crisp from both the sides., Cut the veg toast sandwich into 6 equal pieces, place it on a plate and apply ½ tsp of butter and ½ tsp of green chutney evenly over it., Finally sprinkle 1 tbsp of sev evenly over it., Repeat steps 1 to 10 to make 3 more veg toast sandwiches., Serve the veg toast sandwich immediately with tomato ketchup and green chutney.] | [Not Given] | veg-toast-sandwich-mumbai-roadside-recipe-42061r |
| rcp42154 | Vegan Chocolate Cake Recipe, Eggless and Dairy Free | NA | Vegan | [oil, vinegar, vanilla essence, plain flour (maida), cocoa powder, castor sugar, baking powder, salt] | 5 mins | 0 mins | [Indian style Eggless Cakes, Christmas, Children's Day, Oven, Kitty Party Sweets, Indian Travel Food Sweets, Mithai, Vegan Desserts] | 1Makes 1 cake (12 pieces ) | Indian | eggless vegan chocolate cake | vegan chocolate cake | rich vegan choco cake with 20 amazing images. Everybody loves chocolate cakes, but the moment somebody mentions it, we think not just of the intense taste of cocoa but also the indulgent richness of dairy products like butter, cream and condensed milk, which put it out of the reach of vegans. Here is a completely Vegan Chocolate Cake Recipe, which is so rich in taste despite not using butter or milk. The right proportion of ingredients and the use of oil ensure a rich taste and consistency to eggless vegan chocolate cake despite not using these dairy products. In fact, nobody can tell the difference to eggless vegan chocolate cake so you can confidently make it even for birthdays and other occasions. With a bit of decoration using icings or frostings, this rich vegan choco cake will be just as glamorous as any other! Aside from eggless vegan chocolate cake, you can also try other vegan desserts like Apricot and Walnut Pancakes with Orange Sauce and Coconut Chia Pudding Super Bowl . Enjoy the best rich vegan choco cake recipe with step by step photos and video below. | [To make vegan chocolate cake, combine 1 cup of warm water, oil, vinegar and vanilla essence in a deep bowl and mix well. Keep aside., Combine the plain flour, cocoa powder, castor sugar, baking powder and salt in another deep bowl and mix well using a whisk., Add the prepared water-oil mixture to it and mix well using a whisk., Pour the batter into a greased and dusted rectangle aluminium cake tin of 250 mm. (10”) x 150 mm. (6”)., Bake in a pre-heated oven at 180°c (360°f) for 25 minutes., Cool slightly and loosen the edges using a sharp knife. Demould the cake and cut it into 15 equal square pieces., Serve the vegan chocolate cake or use as required.] | [Energy, 186 cal, Protein, 2 g, Carbohydrates, 25.8 g, Fiber, 0.9 g, Fat, 8.8 g, Cholesterol, 0 mg, Sodium, 1.8 mg] | vegan-chocolate-cake-recipe-eggless-and-dairy-free-42154r |
| rcp36945 | Vegan Chocolate Fudge Pastry ( Cakes and Pastries) | Snacks | Vegan | [plain flour (maida), powdered sugar, baking soda, salt, cocoa powder, oil, vinegar, vanilla essence, water, icing sugar, cocoa powder, water, icing sugar, water, vanilla essence] | 15 mins | 0 mins | [Healthy Indian Recipes, Cakes, Vegan, Vegan Snacks, Indian Vegan Recipes for Kids, Vegan Desserts] | 8Makes 8 pastries | Indian | If you are a step more than vegetarian and won’t consume dairy products either, this is the perfect cake recipe for you. The butter that is traditionally used in cakes is substituted by any clear, refined, odourless vegetable oil, such as sunflower oil. To test if the cake is done, pierce a toothpick through it, if it comes out clean, it is done. Otherwise it needs to be baked for a few more minutes. Avoid using too much baking powder and vinegar to prevent the cake from drying up; however too little will make it harder than desired! | [Combine the plain flour, sugar, baking soda, salt and cocoa powder in a bowl and pass through a sieve and keep aside., Combine all the remaining ingredients and mix well till the sugar dissolves., Add the plain flour mixture and mix gently., Pour the mixture into a greased and dusted 175 mm. (7”) diameter tin., Bake in a pre-heated oven at 180?c (360?f) for 30 minutes., The cake is ready when it leaves the sides of the tin and is springy to touch., When ready, remove from the oven and leave aside for 1 minute. Invert the tin over a rack and tap sharply to unmould the cake. Keep aside to cool., For the chocolate glaze icing, combine all the ingredients in a bowl. Add a little warm water if the mixture is too thick. Use immediately., For the vanilla glaze icing, combine all the ingredients in a bowl. Add a little warm water if the mixture is too thick., Fill a butter paper piping bag with vanilla icing gaze. Snip the end to make a hole to allow the icing to flow., Cut the cake with a knife to even the level., Place the chocolate cake on a turntable and pour the chocolate glaze icing over it., Tap gently so that the icing spreads evenly. You can even use a wooden spoon for this., Cut into 8 equal wedges. Using the piping bag filled with white glaze icing, draw straight lines at a distance of approximately ½ “ from each other., Run a tooth pick at right angles to the white glaze icing line to get a feather like effect.] | [Not Given] | vegan-chocolate-fudge-pastry--cakes-and-pastries-36945r |
| rcp42246 | Vegan Healthy Lunch Salad, Office Salad | NA | NA | [coloured capsicum cubes, zucchini cubes, mushroom (khumbh) cubes, olive oil, salt, tomato cubes, cucumber cubes, iceberg lettuce, boiled masoor (whole red lentil), extra virgin olive oil, lemon juice, chilli powder, salt, roasted pumpkin seeds] | 15 mins | 3 mins | [Wholesome Salads (Salads that make a meal), Healthy Indian Salads, Calcium Rich Indian Recipes, Marathoners, Endurance Athletes, Triathlete, Vitamin C Rich Indian recipes, Antioxidant Rich Indian, Arthritis Diet] | 1Makes 1 servings | Indian | healthy vegan office salad recipe | grilled vegetables, masoor dal and lettuce salad | one dish meal Indian salad | with 36 amazing images. healthy vegan salad recipe can be eaten for lunch or dinner as a one dish meal Indian salad. You can carry the grilled vegetables, masoor dal and lettuce salad and dressing separately and toss them together just before eating your lunch. This protein rice vegan salad has 14.1 grams of protein making it perfect for a protein rich meal for vegetarians. This healthy vegan office salad is a melange of ingredients with varied textures and tastes, from veggies and tomatoes to lettuce greens and soaked masoor dal. It is full of antioxidants from capsicum, lettuce and tomatoes, and omega-3 fats from pumpkin seeds and extra virgin olive oil. Take a step towards a healthier lifestyle, by replacing your rice or roti based lunch with these healthy grilled vegetables, masoor dal and lettuce salad! You can also try other healthy lunch salads like Rajma Vegetable Healthy Lunch Salad or Mixed Sprouts Beetroot Healthy Lunch Veg Salad. Enjoy healthy vegan office salad recipe | grilled vegetables, masoor dal and lettuce salad | one dish meal Indian salad | with step by step photos. | [To make vegan healthy lunch salad, heat the olive oil in a griller pan, add the coloured capsicum, zucchini, mushrooms, little salt and pepper and sauté on a medium flame for 2 to 3 minutes. Keep aside., Transfer it in a deep bowl, cool slightly and add all the other ingredients and mix gently., It can be taken to work in a lunch box with a dressing in a separate small container., Just before eating, mix the dressing and toss well., Eat the vegan healthy lunch salad immediately topped with roasted sunflower seeds.] | [Energy, 394 cal, Protein, 14.1 g, Carbohydrates, 35.5 g, Fiber, 7.9 g, Fat, 22.1 g, Cholesterol, 0 mg, Sodium, 39.6 mg] | vegan-healthy-lunch-salad-office-salad-42246r |
| rcp33650 | Vegetable and Basil Soup, Healthy Diabetic Recipe | NA | NA | [chopped onions, chopped coloured capsicum, chopped french beans, chopped carrot, chopped cabbage, chopped celery (ajmoda), basil, olive oil, chopped garlic (lehsun), chopped green chillies, salt, basil] | 20 mins | 11 mins | [Italian Soups, American Soups, Indian Clear Soups, Chunky Indian Soups, Low Cal Soups, Non-stick Pan, Diabetic Soups] | 4Makes 4 servings | Indian | vegetable and basil soup recipe | healthy fresh vegetable basil soup | veg basil soup with garlic for diabetes | Indian vegetable soup with basil | with 38 amazing images. vegetable and basil soup recipe | healthy fresh vegetable basil soup | veg basil soup with garlic for diabetes | Indian vegetable soup with basil is a nourishing clear soup. Learn how to make healthy fresh vegetable basil soup. To make vegetable and basil soup, heat the olive oil in a deep non-stick pan, add the garlic and green chillies and sauté on a medium flame for 10 seconds. Add the onions, coloured capsicum, french beans, carrot, cabbage and celery and sauté on a medium flame for 3 to 4 minutes. Add the vegetable stock and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Meanwhile, combine the basil leaves along with ¼ cup of water and blend in a mixer till smooth. Add the basil mixture and black pepper powder to the soup, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve immediately garnished with basil leaves. This delightful Indian vegetable soup with basil brims with the goodness of veggies, and radiates the pleasant aroma and flavour of basil. Instead of being used in chopped or dried form, basil is added as a paste in this soup, which makes its presence really noticeable. While the abundant use of veggies gives the diabetic diner a good dose of fibre, basil lends an aesthetic touch along with its medicinal value. With minimal calories and carbs, and high fibre content, this Vegetable and Basil Soup will help diabetics to keep their blood sugar levels under check. Apart from having loads of chopped veggies, this healthy fresh vegetable basil soup also uses vegetable stock to get a nice taste and mouth-feel. With a notable dose of antioxidants and devoid of cornflour, this soup can even be a part of one’s daily meals. It is wholesome and satiating too! You can also try other diabetic friendly soups like Oats and Vegetable Broth or Broccoli and Red Capsicum Soup . Tips for vegetable and basil soup. 1. You can also add finely chopped ginger along with garlic and green chillies for enhanced flavour. 2. Cabbage can be replaced with finely chopped cauliflower. 3. Basil can be replaced with mint leaves. 4. The basil paste tends to discolour the soup with time. So, prefer to make the soup and serve it as quickly as possible. Enjoy vegetable and basil soup recipe | healthy fresh vegetable basil soup | veg basil soup with garlic for diabetes | Indian vegetable soup with basil | with step by step photos. | [Heat the olive oil in a deep non-stick pan, add the garlic and green chillies and sauté on a medium flame for 10 seconds., Add the onions, coloured capsicum, french beans, carrot, cabbage and celery and sauté on a medium flame for 3 to 4 minutes., Add the vegetable stock and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Meanwhile, combine the basil leaves along with ¼ cup of water and blend in a mixer till smooth., Add the basil mixture and black pepper powder to the soup, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve immediately garnished with basil leaves.] | [Energy, 71 cal, Protein, 1.8 g, Carbohydrates, 9.9 g, Fiber, 3.2 g, Fat, 2.7 g, Cholesterol, 0 mg, Sodium, 34.7 mg] | vegetable-and-basil-soup-healthy-diabetic-recipe-33650r |
| rcp5270 | Vegetable and Bean Soup | NA | NA | [oil, chopped garlic (lehsun), chopped onions, chopped carrot, chopped coloured capsicum, chopped cabbage, tomato pulp, cooked rajma (kidney beans), vegetable stock, salt freshly ground black pepper] | 10 mins | 10 mins | [Mexican Soups, Chunky Indian Soups, Low Cal Soups, Saute, Indian Pressure Cooker, Boiled Indian recipes, Non-stick Pan] | 4Makes 4 servings | Indian | vegetable and bean soup recipe | healthy kidney beans and vegetable soup | bean vegetable soup | with 20 amazing images. vegetable and bean soup is a hearty and nutritious Indian soup made by combining various vegetables and beans in a flavorful broth. Learn how to make vegetable and bean soup recipe | healthy kidney beans and vegetable soup | bean vegetable soup | An appetizing combination of fresh veggies and protein-rich beans sautéed in oil, along with onions, garlic and flavourful vegetable stock with mild spices. The result is a wholesome and satisfying bean vegetable soup that provides a good balance of carbohydrates, protein, and vitamins. healthy kidney beans and vegetable soup is a comforting and flavorful soup that is packed with nutrients. It is a great way to get your daily dose of vegetables and legumes, and it is also a good source of protein and fiber. bean vegetable soup is also a very versatile soup, and you can easily add or remove ingredients to suit your taste. vegetable and bean soup is rich in folic acid, phosphorus, vitamin B1 and vitamin C. pro tips to make vegetable and bean soup: 1. Instead of kidney beans you can use boiled chawli also to make this recipe. 2. If you like thick soup, you can add little oats flour to thicken the soup. 3. You can also add finely chopped ginger to enhance the flavour of the soup. Enjoy vegetable and bean soup recipe | healthy kidney beans and vegetable soup | bean vegetable soup | with detailed step by step photo. | [To make vegetable and bean soup, heat oil in a deep pan, add garlic and sauté for a few seconds., Add onions and sauté on medium flame for 2 minutes., Add carrot, coloured capsicum and cabbage, cook on medium flame for 2 minutes., Add the tomato pulp, cooked rajma, veg stock, salt and pepper to taste., Mix well and cook on medium flame for 3 to 4 minutes, while stirring occasionally., Serve the vegetable and bean soup hot.] | [Energy, 124 cal, Protein, 5.6 g, Carbohydrates, 18.7 g, Fiber, 3.2 g, Fat, 2.9 g, Cholesterol, 0 mg, Sodium, 21.4 mg] | vegetable-and-bean-soup-5270r |
| rcp1546 | Vegetable and Lentil Pulao | Lunch | Veg | [rice (chawal) soaked for 30 minutes and drained, toovar (arhar) dal, onions, chopped and boiled mixed vegetables, saffron (kesar) strands milk, salt, ghee, curds (dahi), sugar, salt, chopped onions, grated fresh coconut, whole dry kashmiri red chillies, ginger (adrak), garlic (lehsun) cloves, poppy seeds (khus-khus), cardamoms, coriander (dhania) seeds, cumin seeds (jeera), ghee, milk, onions, curd] | 20 mins | 35 mins | [Mughlai Chawal, Mughlai Biryani, Pulaos, Baked, Oven, Kadai Veg, Lunch Pulao Rice] | 6Makes 6 servings | NA | A concoction of rice, dal, mixed veggies, saffron and fried onions, is layered with a rich gravy made with onion paste, and baked in an oven. This is a relatively easy-to-make main course, but the effect is grand because baking creates a ‘dum’ effect in the vegetable and lentil pulao. | [Boil the rice. Each grain of the cooked rice should be separate. Drain and keep aside., Combine the dal and 1½ cups of water in a deep non-stick kadhai and cook on a medium flame for 10 to 15 minutes or till the dal is cooked. Keep aside., Combine the rice, dal, mixed vegetables, fried onions, saffron-milk mixture and salt in a bowl and mix well., Divide the rice-dal mixture into 2 equal portions and keep aside., Heat the ghee in a broad non-stick pan, add the prepared onion paste and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Remove from the flame, add the curds, sugar and salt and mix well. Keep aside., Grease a microwave safe baking bowl with ghee, put 1 portion of the rice-dal mixture and spread it evenly using the back of a spoon., Pour the prepared curry and spread it evenly., Finally put all the remaining rice-dal mixture and spread it evenly., Pour the milk over it, cover with a lid and bake in a pre-heated oven at 180ºc (360ºf) for 15 to 20 minutes or microwave on high for 5 to 7 minutes., Just before serving, turn upside down on a big serving plate., Serve immediately with fresh curds.] | [Not Given] | vegetable-and-lentil-pulao-1546r |
| rcp22672 | Vegetable and Noodle Stir-fry in Creamy Sauce | NA | NA | [oil, blanched broccoli florets, blanched baby corn, sliced capsicum, carrot, sliced spring onions whites, chopped spring onion greens, sliced zucchini, boiled noodles, cornflour water, sugar, salt, chilli sauce] | 10 mins | 15 mins | [Quick Noodles, Quick Stir-Fries] | 4Makes 4 servings | NA | Delicately flavoured, creamy noodles and vegetable stir-fry. | [Heat the oil in a wok on a high flame, add the broccoli, baby corn, capsicum, carrots, spring onion whites, spring onion greens, zucchini and stir-fry over a high flame for 3-4 minutes., Add the noodles, and stir-fry for 2 more minutes., Add the cornflour-milk mixture and ½ cup of water and cook for a minute. If the mixture is too thick, add a little more water., Add the sugar and a little more salt if required and cook for a few more minutes., Serve immediately with the chilli sauce.] | [Not Given] | vegetable-and-noodle-stir-fry-in-creamy-sauce-22672r |
| rcp38806 | Vegetable and Paneer On Skewer | Snacks | NA | [onion cubes, low-fat paneer (cottage cheese) cubes, tomato cubes, capsicum cubes, blanched baby corn, hung low fat curds (chakka dahi), chilli powder, turmeric powder (haldi), ginger (adrak) paste, garlic (lehsun) paste, besan (bengal gram flour), dried fenugreek leaves (kasuri methi), garam masala, chaat masala, salt] | 25 mins | 30 mins | [Indian Snacks for Entertaining, Saute, Cocktail Party, Non-stick Pan, Zero Oil Snacks] | 25Makes 25 skewers | Indian | Now, this is what one would call a colourful and flavourful dish! The marinade is what makes this recipe unique. Use any vegetable of your choice, serve to your guests and win abundant praises. As this is cooked without oil, it is both nutritious and low in calories. In case skewers are not available, use toothpicks… it turns out as good as with skewers, believe me! Vegetable and Paneer on Skewer and Garlicky Cabbage and Spinach Salad makes lip-smacking snack combo. | [Combine all the ingredients with the prepared marinade in a deep bowl and mix gently., Thread a piece of onion, paneer, tomato, capsicum and baby corn on a skewer., Repeat step 2 with the remaining marinated vegetables and paneer to make 24 more skewers., Heat a non-stick tava (griddle) and when hot, cook a few prepared skewers at a time on a slow flame, turning them occasionally, till they turn golden brown in colour from all the sides., Serve immediately.] | [Energy, 11 cal, Protein, 0.7 g, Carbohydrates, 2 g, Fiber, 0.2 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 8.2 mg] | vegetable-and-paneer-on-skewer-38806r |
| rcp1555 | Vegetable and Yoghurt Kadhi | NA | Veg | [chopped and boiled mixed vegetables, curds (dahi), besan (bengal gram flour), ghee, mustard seeds ( rai / sarson), cumin seeds (jeera), chopped onions, chilli powder, turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, salt, chopped coriander (dhania)] | 15 mins | 12 mins | [Collection of Gujarati Dals / Kadhis, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Quick Veg Indian Curry, Kadhi recipes from all across India, Indian Party, Non-stick Pan] | 4Makes 4 servings (4serving ) | Gujarati | Simple kadhi morphs into a wholesome accompaniment with the addition of mixed vegetables. I have chosen light and common vegetables for the vegetable and yoghurt kadhi but you can experiment with others, depending on what you have on hand. Remember to stir the curds mixture in the beginning, or else it will separate. | [Combine the curds, besan and 1¼ cups of water in a bowl and whisk well till no lumps remain. Keep aside., Heat the ghee in a deep non-stick pan and add the mustard seeds and cumin seeds., When the seeds crackle, add the onions and sauté on a medium flame for 2 minutes., Add the chilli powder, turmeric powder and coriander-cumin seeds powder and sauté on a medium flame for a few seconds., Add the curds-besan mixture, mix well and bring to boil. Cook on a slow flame for 7 to 8 minutes, while stirring continuously for at least the first 3 to 4 minutes., Add the mixed vegetables and salt, mix well and cook on a medium flame for 1 to 2 minutes., Serve hot garnished with coriander.] | [Energy, 112 cal, Protein, 4.4 g, Carbohydrates, 9.5 g, Fiber, 2.4 g, Fat, 5.1 g, Cholesterol, 8 mg, Sodium, 21.5 mg] | vegetable-and-yoghurt-kadhi-1555r |
| rcp4097 | Vegetable Au Gratin, Indian Style Veg Au Gratin | Dinner | Veg | [chopped and boiled mixed vegetables, butter, grated garlic (lehsun), plain flour (maida), milk, grated processed cheese, salt, grated processed cheese] | 20 mins | 40 mins | [Continental food, French Baked dishes, Casseroles and Bakes, One Dish Vegetarian Meals, One Meal Dinner, Valentines Day Indian recipes, Thanksgiving] | 4Makes 4 servings | Indian | vegetable au gratin recipe | Indian style veg au gratin | roasted vegetable au gratin | with 17 amazing images. vegetable au gratin is a famous French delicacy that is can be had as a side dish or a main course dish along any bread of your choice. The cheesy texture of vegetable au gratin makes is what makes it extra ordinary and it is loved by kids as well as adults! It is super easy to make and doesn’t even require much effort! vegetable au gratin is a traditional continental delicacy served with warm and crisp breads. Indian style veg au gratin features all your favourite veggies drowned in white sauce, topped generously with cheese, and baked till the cheese melts. Choose crisp, juicy, mildly flavoured veggies like carrots, peas and French beans for this Indian style veg au gratin and avoid pungent or gooey ones like eggplant, onions and tomatoes. vegetable au gratin is one dish that comes to mind when thinking of any quick and easy continental dish to prepare! The secret to making perfect vegetable au gratin is to bake it till you get a nice brown crust. This gives the dish its special texture and cheesy aroma. Enjoy the Baked Vegetable Au Gratin immediately upon baking. Notes on vegetable au gratin recipe. 1. Sprinkle the cheese on top. Processed cheese has a distinctive flavor that works well with the vegetables and is loved by most people. You can switch out the cheese as per your preference. For a crusty top, you can also sprinkle some breadcrumbs before baking. Use Indian Britannia cheese to get the perfect right taste of Indian style veg au gratin! Learn to make vegetable au gratin recipe | Indian style veg au gratin | roasted vegetable au gratin | with detailed step by step recipe photos and video below. | [Heat the butter in a pan and sauté the garlic for 1 to 2 seconds., Add the flour and sauté for 2 to 3 minutes., Add the milk gradually, stirring continuously so that lumps do not form. Add ½ cup of water and mix well., Bring to a boil and add the cheese, salt and pepper and mix well. Keep aside., To make vegetable au gratin, combine the vegetables and the white sauce and mix well., Pour into an oven proof bowl and sprinkle the cheese on top, Bake in a pre-heated oven at 200°c (400°f) for 10 to 15 minutes till the cheese melts and is lightly browned., Serve the vegetable au gratin with warm garlic bread.] | [Not Given] | vegetable-au-gratin-indian-style-veg-au-gratin-4097r |
| rcp71 | Vegetable Balls in Tomato Sauce | Dinner | Veg | [chopped mixed vegetables, mashed potatoes, plain flour (maida), cornflour, chopped green chillies, garam masala, lemon juice, chopped coriander (dhania), salt, oil, tomato pulp, tomato ketchup, chilli powder, sugar, salt, grated processed cheese] | 20 mins | 30 mins | [Casseroles and Bakes, One Dish Vegetarian Meals, One Meal Dinner, Baked, Oven] | 6Makes 6 servings | NA | A dough of potatoes and mixed vegetables perked up with garam masala is deep-fried into crunchy vegetable balls, which are floated in a tangy tomato-based sauce, and served with a yummy garnish of cheese. After adding the vegetable balls to the tomato sauce, remember to cook on a medium flame for a few minutes to allow the balls to soak in the flavours of the sauce. Do not stir this too often as the balls will break. Serve the Vegetable Balls in Tomato Sauce immediately on preparation. You can serve along with Spring Onion and Red Capsicum Pasta or Creamy Herb Pasta . | [Combine all the ingredients in a deep bowl and mix well., Divide the mixture into 16 equal portions and roll each portion into a round., Heat the oil in a deep non-stick kadhai and deep-fry a few vegetable balls at a time, on a medium flame, till they turn golden brown in colour from all the sides., Drain on an absorbent paper and keep aside., Combine all the ingredients in a deep non-stick pan, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside., Just before serving, re-heat the tomato sauce, add the prepared vegetable balls, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally., Garnish with cheese and serve immediately.] | [Energy, 70 cal, Protein, 1.7 g, Carbohydrates, 15.1 g, Fiber, 2 g, Fat, 0.4 g, Cholesterol, 0 mg, Vitamin A, 317.7 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1 mg, Vitamin C, 24 mg, Folic Acid, 35.1 mcg, Calcium, 46.8 mg, Iron, 1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 11.8 mg, Potassium, 169.7 mg, Zinc, 0.2 mg] | vegetable-balls-in-tomato-sauce-71r |
| rcp3529 | Vegetable Barley Soup, Indian Style Healthy Barley Soup | NA | NA | [barley (jau), oil, chopped garlic (lehsun), chopped spring onions whites, chopped carrots, masoor (whole red lentil), salt, chopped tomatoes, chopped spring onion greens, chopped coriander (dhania), freshly ground black pepper (kalimirch)] | 10 mins | 20 mins | [Chunky Indian Soups, Low Cal Soups, Pressure Cooker, Deep Pan] | 4Makes 4 servings | Indian | vegetable barley soup | Indian style barley soup | healthy barley soup | with step by step photos. vegetable barley soup is a healthy bowl with soothing flavours for all health conscious people. Learn how to make healthy barley soup. To make Indian style barley soup, heat the oil in a pressure cooker, add the garlic and spring onion whites and sauté on a medium flame for a few seconds. Add the carrots, masoor, barley, salt and 4½ cups of water, mix well and pressure cook for 3 to 4 whistles. Transfer the barley-masoor mixture in a deep non-stick pan, add the tomatoes, spring onion greens, coriander, a little salt and pepper and mix well. Bring to a boil and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve hot. Barley is a cereal that is easily available in India. It is a great source of protein, iron and fibre and tastes good too, if cooked with flavourful ingredients as we have done in this delicious healthy barley soup. The combination of masoor dal along with barley i.e. a pulse with a cereal makes this vegetable barley soup a complete source of protein, which is otherwise lacking in a vegetarian diet. The vegetables add plenty of colour and fibre and antioxidants to this nourishing barley soup. Carrots lend Vitamin A for vision and tomatoes add in Vitamin C and lycopene to build a healthy immune system and fight various diseases. The sulphur compounds in spring onions make it an added boost for a healthy heart. With only 9.6 g of carbs, this barley soup qualifies as a healthy addition to a diabetic and low carb, weight loss menu too. Tips for healthy barley soup. 1. Chop all the veggies finely to have a good mouthfeel. 2. We have used coriander as an Indian touch, but if you wish you can also use basil or celery. 3. Add freshly ground pepper towards the end to perk up this soup. Enjoy vegetable barley soup | Indian style barley soup | healthy barley soup | with step by step photos and video below. | [Heat the oil in a pressure cooker, add the garlic and spring onion whites and sauté on a medium flame for a few seconds., Add the carrots, masoor, barley, salt and 4½ cups of water, mix well and pressure cook for 3 to 4 whistles., Allow the steam to escape before opening the lid., Transfer the barley-masoor mixture in a deep non-stick pan, add the tomatoes, spring onion greens, coriander, a little salt and pepper and mix well., Bring to a boil and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve hot.] | [Energy, 61 cal, Protein, 2.5 g, Carbohydrates, 9.6 g, Fiber, 1.7 g, Fat, 1.4 g, Cholesterol, 0 mg, Sodium, 6.7 mg] | vegetable-barley-soup-indian-style-healthy-barley-soup-3529r |
| rcp37251 | Vegetable Biryani ( Chawal) | NA | Veg | [long grained rice (basmati), bayleaf (tejpatta), cinnamon (dalchini), clove (laung/lavang), cardamom (elaichi), salt, boiled mixed vegetables, paneer (cottagte cheese) cubes, oil, cumin seeds (jeera), chopped onions, ginger-green chilli paste, turmeric powder (haldi), coriander (dhania) powder, chilli powder, garam masala, chopped tomatoes, salt, milk, sugar, curds (dahi), chopped coriander (dhania), saffron colour, ghee] | 15 mins | 51 mins | [Mughlai Chawal, Mughlai Biryani, Traditional Indian Rice Recipes, biryani recipes across India, Indian Party, Tava, Non Stick Kadai Veg, Birthday Party Main Dishes] | 6Makes 6 servings | Indian | A dish that is synonymous with Indian cuisine in many restaurants the world over, the Vegetable Biryani deserves to be so popular! A masaledar gravy chock-full of veggies and paneer, is sandwiched between rice that has been cooked with spices and perked up with saffron-tinged curd. This whole arrangement is drizzled with ghee and cooked covered till the flavours mingle, merge and multiply manifold, and an irresistible aroma wafts out of handi, making this a visual, aromatic and culinary treat par comparison. | [Combine 4½ cups of water, bayleaf, cinnamon, clove, cardamom, rice and salt in a deep non-stick pan, mix well and cover with a lid and cook on a medium flame for 10 minutes or till the rice is cooked., Strain the rice using a strainer and keep aside., Heat the oil in a non-stick kadhai and add the cumin seeds., When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent., Add the ginger-green chilli paste, turmeric powder, coriander powder, chilli powder and garam masala and sauté on a medium flame for a few seconds., Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 4 to 5 minutes., Add the mixed vegetables, paneer, salt and milk, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally., Add the sugar, mix well and cook on a medium flame for 1 more minute., Combine the curds, coriander and saffron colour in a bowl and mix well., Add the prepared rice, mix well and divide into 2 equal portions., Put a portion of the rice in a handi and spread it evenly with the back of a spoon., Add the prepared vegetable gravy on it and spread it evenly., Top it with the 2nd portion of the rice and spread it evenly., Pour the ghee evenly over it and cover it with a lid., Place the handi on a non-stick tava (griddle) and cook on a slow flame for 25 to 30 minutes., Serve hot.] | [Energy, 299 cal, Protein, 5.9 g, Carbohydrates, 40.5 g, Fiber, 3.8 g, Fat, 12.1 g, Cholesterol, 2.7 mg, Sodium, 18.4 mg] | vegetable-biryani---chawal-37251r |
| rcp3580 | Vegetable Biryani (1 Tsp Oil ) | NA | NA | [brown rice, clove (laung / lavang), cinnamon (dalchini), bayleaf (tejpatta), cardamom (elaichi), salt, chopped and boiled mixed vegetables, oil, cumin seeds (jeera), chopped onions, ginger-garlic (adrak-lehsun) paste, chilli powder, coriander (dhania) powder, turmeric powder (haldi), garam masala, biryani masala, chopped tomatoes, low fat milk, salt] | 15 mins | 32 mins | [Mughlai Chawal, Mughlai Biryani, biryani recipes across India, Low Cal Rice Recipes, Saute, Indian Party, Non-stick Pan, Home Remedies Protein Rich] | 6Makes 6 servings | Indian | Biryani is known to be a rich and luxurious preparation of rice and vegetables. While it traditionally contains oodles of ghee and oil, you will realise upon trying this intelligent version that the same richness can be brought out through the intensity of the spices and quantity of vegetables, without increasing the fat content. With aromatic spices and an assortment of veggies, this low-cal Vegetable Biryani is sure to pamper your taste buds as well as satiate you. It has ample amounts of vitamin A, iron and calcium, and is filling enough to be a one-dish meal as it is prepared with brown rice. Authentic recipes involve preparing the gravy and rice separately, followed by layering and baking them. However, to reduce the oil content, we have used more gravy than brown rice and cooked them all together. | [Boil 1 ½ cups of water in a deep non-stick pan, add the clove, cinnamon, bay leaf, cardamom and salt., Add the rice, mix well and cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally. Keep aside., Heat the oil in a deep non-stick pan and add the cumin seeds., When the seeds crackle, add the onions and ginger-garlic paste and sauté on a medium flame for 2 minutes., Add the chilli powder, coriander powder, turmeric powder, garam masala, biryani masala and ¼ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the chopped tomatoes, mix well and cook on a medium flame for 4 minutes, while stirring occasionally., Add the milk, salt and ¼ cup of water, mix well and cook on a slow flame for 2 minutes, while stirring occasionally., Add the boiled vegetables, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally., Combine he vegetable gravy and the rice in a deep non-stick pan, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally., Serve hot.] | [Energy, 101 cal, Protein, 3.4 g, Carbohydrates, 18.5 g, Fiber, 3 g, Fat, 1.4 g, Cholesterol, 0 mg, Sodium, 23.1 mg] | vegetable-biryani-1-tsp-oil--3580r |
| rcp35107 | Vegetable Biryani, Microwave Recipe | NA | Veg | [cauliflower florets, chopped carrot, potato cubes, green peas, chopped onions, chopped coriander (dhania), turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, garam masala, salt, oil, sliced onions, long grain rice (basmati chawal), chopped coriander (dhania), grated coconut, chopped green chillies, chopped ginger (adrak), chopped garlic (lehsun)] | 20 mins | 29 mins | [Advanced Recipes, Traditional Indian Rice Recipes, biryani recipes across India, Microwave, Indian Party, Microwave, Quick Vegetarian Rice, khichdi Recipes] | 4Makes 4 servings | Indian | Vegetable Biryani is an all-time favourite rice delicacy, now famous all round the world. It is there on almost every Indian restaurant’s menu, and is also a part of the spread at weddings, parties and other festive occasions. Why, it is one of the first dishes that comes to mind when somebody decides on preparing a rice-based one-dish meal. A medley of vegetables and rice, cooked with spice powders, and a masaledar paste of coconut, ginger, garlic and green chillies, the Vegetable Biryani has a well-rounded flavour and is satiating too. It is quite easy to make in the microwave oven, and just needs simple accompaniments like curds or raita. | [Combine the cauliflower, carrot, potatoes, green peas, onions, coriander, turmeric powder, coriander-cumin seeds powder, garam masala, the prepared paste, salt and 1¼ cups of water, in a big microwave-safe bowl, mix well and microwave on high for 20 minutes, while stirring once after 10 minutes., Combine 1 tbsp of oil and sliced onions in another microwave-safe bowl, mix well and microwave on high for 7 minutes. Divide the onions into 2 equal portions and keep aide., Spread a portion of the onions evenly on a 175 mm. (7”) diameter deep microwave-safe bowl and spread 1 cup of the rice evenly over it., Spread the prepared vegetable mixture evenly over it and again spread the remaining 1½ cups of rice evenly over it., Finally spread the other portion of the fried onions and sprinkle the coriander evenly over it and microwave on high for 2 minutes., Serve hot.] | [Energy, 388 cal, Protein, 5.5 g, Carbohydrates, 49.3 g, Fiber, 5.5 g, Fat, 18.7 g, Cholesterol, 0 mg, Sodium, 581.6 mg] | vegetable-biryani-microwave-recipe-35107r |
| rcp2119 | Vegetable Broth with Yeast Marmite, Vitamin Broth | NA | NA | [chopped onions, chopped french beans, chopped carrot, chopped cabbage, yeast marmite, olive oil, barley (jau), salt freshly ground black pepper (kalimirch)] | 15 mins | 10 mins | [Healthy Indian Recipes, Chunky Indian Soups, Jhat-Pat Soup, Indian Pressure Cooker, Boiled Indian recipes, Non-stick Pan, Presssure Cooker Soups] | 4Makes 4 servings | Indian | Time to warm your soul and rejuvenate your body with this wholesome, vitamin-loaded Vegetable Broth with Yeast Marmite. A delight to behold and a pleasure to sip on, this healthy broth is chock-full of nutrients from assorted veggies. The yeast extract gives a nice taste and vitamin B to the broth, while wholegrain barley keeps your sugar levels under control. The barley gives a nice pearl-studded appearance to the soup, as well as a nice mouth-feel. It absorbs the flavour of the yeast extract in this clear soup, and tastes really good. Also have a go at other broths like Broccoli Broth or Paneer, Vermicelli and Mushroom Vegetable Broth . | [Heat the olive oil in a pressure cooker, add the onions and sauté on a medium flame for 1 minute., Add the chopped vegetables and sauté on a medium flame for 2 minutes., Add the barley, yeast marmite, salt, pepper and 4 cups of water, mix well and pressure cook for 1 whistle., Allow the steam to escape before opening the lid., Serve hot.] | [Energy, 82 cal, Protein, 2.1 g, Carbohydrates, 12.3 g, Fiber, 1.1 g, Fat, 2.7 g, Cholesterol, 0 mg, Sodium, 1.8 mg] | vegetable-broth-with-yeast-marmite-vitamin-broth-2119r |
| rcp42273 | Vegetable Broth, Indian Clear Soup | NA | NA | [chopped onions, chopped carrot, chopped tomatoes, chopped potatoes, salt] | 15 mins | 11 mins | [Non-stick Pan, Healthy Indian Acidity recipes, Indian recipes to treat Vomiting, Indian Acidity Soups, Post Surgery Clear Fluid Diet] | 1Makes 0.75 cup | Indian | Chock-full of nutrients from multiple veggies, this tasty and comforting Vegetable Broth is just right to have when you are recuperating from a surgery or suffering from vomiting. It is an apt addition to a clear liquid diet as it helps to maintain the fluid balance in the body. It is very easy to make, and can be made with any veggies of your choice so you do not have to break your head about sourcing the ingredients. Whatever veggies you make it with, just remember to strain the soup very well because a clear liquid diet should be devoid of fibre. As this Vegetable Broth has no fat, it does not load the digestive system at all. You can also try other recipes like Strained Toovar Dal or Homemade Strained Barley Water . | [Combine all the ingredients in a deep non-stick pan along with 2 cups of water., Cover it with a lid and cook on a medium flame for 9 to 10 minutes, while stirring occasionally., Strain it using a strainer and serve immediately.] | [Energy, 103 cal, Protein, 2.2 g, Carbohydrates, 23.2 g, Fiber, 3.1 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 22.2 mg] | vegetable-broth-indian-clear-soup-42273r |
| rcp42659 | Vegetable Bulgur Wheat Khichdi, Low Salt Recipe | Lunch | NA | [broken wheat (dalia), oil, cumin seeds (jeera), asafoetida (hing), chopped ginger (adrak), chopped garlic (lehsun), chopped onions, chopped tomatoes, chopped cauliflower, chopped bottle gourd (doodhi / lauki), chilli powder, turmeric powder (haldi), salt] | 15 mins | 20 mins | [collection of khichdi recipes, Diabetic Khichdi, Diabetic Brown Rice, Diabetes and Healthy Heart, Healthy Heart Rice, Khichdi and Biryani, Low Calorie Rice / Pulao / Khichdi / Biryani, Low Calorie Indian Lunch, Lower Blood Pressure Rice Pulao] | 2Makes 2 servings | Indian | Vegetables add a splash of colours and refreshing textures to what might otherwise be a boring khichdi. The Vegetable Bulgur Wheat Khichdi is a wonderfully tasty and super healthy dish that’s ideal for those with diabetes or high blood pressure. Not only is the recipe low salt, but it’s made out of bulgur wheat, an ingredient that is low in phosphorous and potassium as compared to other cereals. Apart from injecting some fun into the dish, the veggies also bring in loads of fibre, which helps to manage sugar levels better. Even though there is less salt in this khichdi, the taste is not compromised as it has a good balance of taste-enhancing ingredients like ginger, garlic, tomatoes, onions and spice powders. The recipe uses very little oil, and so you should keep stirring continuously to prevent the spices and vegetables from sticking to the pan and getting charred. Try other low-salt recipes like Nourishing Khichdi. | [Put the bulgur wheat in a broad non-stick pan and dry roast on a medium flame for 2 to 3 minutes. Keep aside., Heat the oil in a pressure cooker, add the cumin seeds and asafoetida and saute on a medium flame for 30 seconds., Add the ginger, garlic and onions and saute on a medium flame for 1 minute., Add the tomatoes, cauliflower and bottle gourd, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously., Add the bulgur wheat, chilly powder, turmeric powder, salt and 2 cups of water, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Add 5 tbsp of water, mix well and cook on a medium flame for 1 minute while mashing the khichdi lightly., Serve hot.] | [Energy, 174 cal, Protein, 3.9 g, Carbohydrates, 32.2 g, Fiber, 2 g, Fat, 3.2 g, Cholesterol, 0 mg, Sodium, 208.9 mg] | vegetable-bulgur-wheat-khichdi-low-salt-recipe-42659r |
| rcp2553 | Vegetable Burger | Snacks | Veg | [oil, chopped onions, chopped potatoes, chopped french beans, chopped carrots, chopped cabbage, salt, chilli powder, turmeric powder (haldi), plain flour (maida), oil, burger buns, butter, iceberg lettuce, tomato ketchup, tomato slices, onion slices, salt freshly ground black pepper (kalimirch)] | 15 mins | 16 mins | [American Burgers / Grills, Comfort Foods, School Time Snacks, Veggie Burgers Collection, Indian Birthday Party, Quick Snacks / Quick Starters, Comfort Food Sandwiches, Burgers] | 4Makes 4 burgers (4 burger ) | Indian | Sumptuous burgers made with mixed vegetable patties, crisp lettuce, tomato sauce, and all the works. What makes this version of Vegetable Burger rather special is that the perfectly crisp, golden coloured patties are cooked on a non-stick tava with minimal oil, yet they taste as crisp and succulent as the usual deep-fried ones. | [Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the potatoes, french beans, carrots and cabbage and mix well. Cover with a lid and cook on a slow flame for 10 to 12 minutes or till the vegetables are cooked, while stirring occasionally. Sprinkle a little water (approx. 2 tbsp) to avoid the vegetables from burning., Add the salt, chilli powder, turmeric powder and plain flour, mix well and cook on a medium flame for another 1 to 2 minutes., Remove from the flame, mash the mixture using a potato masher. Keep aside to cool slightly., Divide the mixture into 4 equal portions and shape each portion into a 100 mm. (4”) diameter flat round patty., Heat a non-stick tava (griddle) and cook each patty, using a little oil, till they turn golden brown in colour from both the sides. Keep aside., Cut each burger bun horizontally into two. Apply a little butter on both the sides of each half of the burger bun and toast them lightly on a tava (griddle). Keep aside., Place the lower half of the bun on a clean, dry surface, place an iceberg lettuce, 1 patty and spread 1 tbsp of tomato ketchup over it., Place 1 tomato slice and 1 onion slice and sprinkle a little salt and pepper over it., Cover with an upper half of the bun and press it lightly., Repeat steps 2 to 4 to make 3 more burgers., Serve immediately.] | [Energy, 418 cal, Protein, 8.3 g, Carbohydrates, 55.5 g, Fiber, 2.7 g, Fat, 18.6 g, Cholesterol, 6.3 mg, Sodium, 232.5 mg] | vegetable-burger-2553r |
| rcp4092 | Vegetable Burger Indian Style | Snacks | Veg | [burger buns, melted butter, chopped and boiled mixed vegetables, mashed potatoes, ginger-green chilli paste, lemon juice, garam masala, cornflour, salt, cornflour, oil, shredded cabbage, grated carrot, mayonnaise, mayonnaise, tomato ketchup, lettuce, cheese slices, cucumber slices, tomato slices, sliced onions, salt] | 15 mins | 20 mins | [American Burgers / Grills, Comfort Foods, Indian Snacks for Entertaining, School Time Snacks, Evening Tea Snacks, Bread Snack, Veggie Burgers Collection] | 6Makes 6 burgers | Indian | Indian style veg burger | vegetable burger recipe | veg burger | vegetarian burger | with 53 amazing images. Indian style veg burger resplendent with a deep-fried vegetable cutlet, topped with coleslaw, tomato ketchup and crispy vegetables like lettuce, tomato and cucumber, not to forget that slice of cheese, which makes it all the more sumptuous. The Indian style veg burger is a vegetarian burger made specially for the Indian vegetarian eater, keeping in mind what ingredients is locally available across India. A burger is like a sandwich but, it consists of a patty and some veggies. Most burgers are smeared with a spread to make them juicy and flavourful. Depending upon the mixture of the patty, you can make various cutlets and serve them with french fries, potato wedges, and coleslaw. Though burgers are easily available everywhere, i prefer preparing them at home. The patty, coleslaw everything from the scratch, which makes it hygienic and feasible. The burger buns used are bought from local bakery, rest is made at home. I usually make Indian style veg burger for dinner or evening snack! The vegetable patties used in this Indian style vegetarian burger are deep fried, yet you can shallow fry or cook them on tava. We have assembled the burger by toasting the burger buns after cutting them into half. Further, spread mayonnaise ketchup spread on the lower half of the bun and placed a lettuce leaf on top. Followed by vegetable cutlet, cheese slice, home made coleslaw, cucumber, tomato. onions and salt. Cover with upper half of the bun and secure with toothpick. Serve Indian style veg burger immediately. You can also pack this for your kiddo's school tiffin box! Serve vegetable burger with french fries, potato wedges or with any milkshake or cold drink of your choice. In case you are planning to have Vegetable Burger for dinner, accompany it with a bowl of hot Cream Of Tomato Soup or Macaroni Soup for a hearty meal Enjoy Indian style veg burger | vegetable burger recipe | veg burger | vegetarian burger | with detailed step by step recipe photos. | [Combine all the ingredients in a deep bowl, mix well and mash lightly., Divide the mixture into 6 equal portions and roll each portion into a 75 mm. (3”) diameter round cutlet., Roll the cutlets in cornflour till they are evenly coated from all the sides., Heat the oil in a deep non-stick kadhai and deep-fry, 2 cutlets at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside., Divide the coleslaw into 6 equal portions and keep aside., Cut each burger bun horizontally into two. Apply ½ tsp of butter on the insides of each half of the burger bun and toast them lightly on a tava (griddle)., Apply a little spread on the buttered side of all the bun halves., Place a lower halve of the burger bun on a clean, dry surface with the buttered-spread side facing upwards., Place 1 lettuce leaf, a cutlet and 1 cheese slice over it., Now place a portion of the coleslaw over it, finally place 3 cucumber slices, 3 tomato slices, 2 onion slices and sprinkle a little salt and pepper evenly over it., Cover it with the upper halve of the burger bun with the buttered-spread side facing downwards and press it lightly., Repeat steps 3 to 7 to make 5 more indian style vegetarian burgers., Serve the indian style vegetarian burger immediately.] | [Energy, 490 cal, Protein, 12.3 g, Carbohydrates, 59.3 g, Fiber, 4.2 g, Fat, 24.8 g, Cholesterol, 27.5 mg, Sodium, 658.8 mg] | vegetable-burger-indian-style-4092r |
| rcp141 | Vegetable Burgers | Snacks | Veg | [chopped and boiled mixed vegetables, boiled , peeled and mashed potatoes, bread slice, green chilli paste, ginger (adrak) paste, lemon juice, garam masala, salt, bread crumbs, oil, shredded cabbage, grated carrot, mayonnaise, mustard (rai / sarson) powder, salt, burger buns, butter, tomato ketchup, iceberg lettuce, tomato slices, sliced onions, salt] | 25 mins | 10 mins | [American Burgers / Grills, Comfort Foods, School Time Snacks, Veggie Burgers Collection, Quick Snacks / Quick Starters, Comfort Food Sandwiches, Burgers] | 6Makes 6 burgers | American | The patty for this Vegetable Burger is very different, and you will realize that as soon as you take the first bite! The addition of garam masala and ginger, green chilli pastes to the mashed vegetables imparts a tangy twist to the tava-cooked patty, making it a treat to the taste buds. The effect is further enhanced by a special salad of shredded veggies spruced up with mayonnaise and mustard powder, which accompanies the crisp patties along with standard fittings like veggie slices, lettuce, and so on. This burger is really a mega mouthful! Serve with Cheesy Wafers and Mango Milkshake . | [Lightly mash the vegetables using a potato masher and keep aside., Dip the bread slice in water for a few seconds. Squeeze out all the water and crumble the bread., Add the all the remaining ingredients and mix well., Divide the mixture into 6 equal portions and shape each portion into a 75 mm. (3”) diameter round flat patty., Roll each patty in the bread crumbs till they are evenly coated from both the sides., Heat the tava (griddle), grease it using a little oil., Cook each patty on a medium flame, using a little oil, till they turn golden brown in colour from both the sides. Keep aside., Divide the coleslaw into 6 equal portions and keep aside., Cut each burger bun horizontally into two. Apply butter on the insides of each half of the burger bun and toast them lightly on a hot tava (griddle). Keep aside., Place the lower half of the bun on a clean, dry surface and spread 1 tbsp of tomato ketchup evenly over it., Place an iceberg lettuce leaf, 1 patty, 1 portion of the coleslaw, 2 tomato slices and 1 onion slice and sprinkle a little salt and pepper over it., Cover with an upper half of the bun and press it lightly., Repeat steps 3 to 5 to make 5 more burgers., Serve immediately.] | [Energy, 317 cal, Protein, 9.1 g, Carbohydrates, 53.7 g, Fiber, 3.7 g, Fat, 8.5 g, Cholesterol, 0 mg, Sodium, 307.4 mg] | vegetable-burgers-141r |
| rcp42102 | Vegetable Chapati Roll, Leftover Chapati Roll | Dinner | Veg | [chapatis, red chilli sauce, chopped cucumber, chopped tomatoes, chopped coriander (dhania), grated carrot, chopped capsicum, shredded lettuce, chopped spring onions whites greens, tomato ketchup, mayonnaise, cheese spread, salt] | 15 mins | 0 mins | [No Cook Indian, Quick Evening Snacks, Indian Wraps, Indian Rolls, Veg Roll, One Dish Vegetarian Meals, One Meal Dinner, Kids After School] | 8Makes 8 rolls | Indian | vegetable chapati roll recipe | chapati roll with vegetables | Indian veg roll | leftover chapati roll | with 19 amazing images. vegetable chapati roll recipe | chapati roll with vegetables | Indian veg roll | leftover chapati roll that can be set on the table in a matter of minutes if you have leftover chapati. Learn how to make chapati roll with vegetables. To make vegetable chapati roll, divide the stuffing into 8 equal portions. Keep aside. Place a chapati on a clean, dry surface and spread ½ tsp of chilli sauce evenly over it. Place a portion of the stuffing on one side of the chapati and roll it up tightly. Repeat steps 2 and 3 to make 7 more rolls. Serve immediately. The chapati roll with vegetables is an intelligent way to make use of leftover chapatis, and is also conveniently easy to make. The stuffing just needs to be mixed together and requires no cooking, so it is quite fast and easy. The bright and juicy medley of veggies that are rolled up inside chapatis to make a sumptuous leftover chapati roll snack can also be enjoyed for dinner with a bowl of soup, or served to kids when they return from school. We have chosen a wide assortment of veggies to make this roll, combining different colours, textures and flavours. You can alter the mix depending on what is there in your fridge. If you like Indian veg roll, you can also try other roll recipes like the potato and corn rolls or stuffed moong dal and potato rolls. Tips for vegetable chapati roll. 1. The stuffing can be mixed and kept refrigerated. However assemble the roll just before serving, else it will turn soggy. 2. For kids, the chilli sauce for spreading can be replaced with tomato ketchup. Learn how to make tomato ketchup at home. Enjoy vegetable chapati roll recipe | chapati roll with vegetables | Indian veg roll | leftover chapati roll | with step by step photos. | [To make vegetable chapati roll, divide the stuffing into 8 equal portions. Keep aside., Place a chapati on a clean, dry surface and spread ½ tsp of chilli sauce evenly over it., Place a portion of the stuffing on one side of the chapati and roll it up tightly., Repeat steps 2 and 3 to make 7 more rolls., Serve the vegetable chapati roll immediately.] | [Energy, 147 cal, Protein, 3.9 g, Carbohydrates, 19.8 g, Fiber, 3.1 g, Fat, 6.5 g, Cholesterol, 3.7 mg, Sodium, 109.6 mg] | vegetable-chapati-roll-leftover-chapati-roll-42102r |
| rcp40695 | Vegetable Cheese Grilled Sandwich, Veg Grilled Sandwich | Snacks | Veg | [triangular bread slices, boiled and peeled potato slices, capsicum rings, cucumber slices, tomato slices, sliced onions, grated processed cheese, butter, green chutney, sandwich masala, salt, butter, grated processed cheese, tomato ketchup, green chutney] | 20 mins | 20 mins | [Indian Snacks for Entertaining, Sandwich Recipes, Evening Tea Snacks, Veg Grilled Sandwiches, Cheese Sandwich, Indian Birthday Party, High Tea Party] | 4Makes 4 sandwiches | Indian | vegetable cheese sandwich | veg cheese grilled sandwich | veg cheese sandwich | Mumbai veg cheese grilled sandwich | with 20 amazing images. This is not another of those mellow, creamy sandwiches, and definitely not for the soft-hearted! Full of josh, this all-time favourite street food of Mumbai, veg cheese grilled sandwich features an assortment of crunchy and juicy veggies sandwiched between bread slices smeared with butter and peppy green chutney. A special sandwich masala is the highlight of this Mumbai veg cheese grilled sandwich, as it raises the flavour and aroma to another plane, beyond the realm of ordinary sandwiches! You can use brown or white triangular bread slices to make this yummy sandwich. Both are readily available in the market. I would like to share some important tips to make the perfect veg cheese grilled sandwich. 1. The big triangular bread slices are ideal for making this roadside cheese grilled sandwich because everything can be assembled nicely without falling out. You can also make use of whole wheat bread, multigrain bread or any other sandwich loaf. 2. Apply ½ tsp of butter on all the 3 bread slices. Ensure the butter is at room temperature so you can spread it easily. 3. Sprinkle ½ cup of cheese evenly over it. We have used processed cheese but, you can also use grated cheddar, mozzarella cheese or cheese slices. 4. Pre-heat the sandwich griller, grease it with 1 tsp of butter, place the prepared vegetable cheese sandwich on it with the buttered side faces upwards. For Sandwich lovers, this is a 2 layered veg cheese grilled sandwich with the top layer having cucumber, tomatoes, onions and then loaded with grated cheese. I grew up in Mumbai and had this Mumbai veg cheese grilled sandwich at breach candy on a regular basis late at night. We had to stand in long lines to get this famous veg cheese grilled sandwich which is a street food dinner. Enjoy vegetable cheese sandwich | veg cheese grilled sandwich | veg cheese sandwich | Mumbai veg cheese grilled sandwich with detailed step by step photos. | [To make vegetable cheese grilled sandwich apply 1½ tsp of butter and 2 tsp of green chutney on 3 bread slices and keep aside., Place a slice of bread, with the buttered-chutney side facing upwards, on a clean and dry surface and arrange 8 potato slices over it and sprinkle some sandwich masala and salt evenly over it., Arrange 3 capsicum rings evenly over it and place another bread slice over it, with the buttered-chutney side facing upwards., Arrange 10 cucumber slices over it and again sprinkle some sandwich masala and salt evenly over it., Arrange 6 tomato slices and 3 onion slices over it and again sprinkle some sandwich masala and salt evenly over it., Sprinkle ½ cup of cheese evenly over it., Cover it with another slice of bread with the buttered-chutney side facing downwards. Spread a little butter on the bread slice and press it lightly., Place the prepared sandwich in a greased and pre-heated sandwich griller by turning the sandwich upside down so that the buttered side faces downwards., Again spread a little butter on the bread slice and grill it for 3 to 4 minutes or till the sandwich turns golden brown in colour and crisp., Cut the vegetable cheese grilled sandwich into 6 pieces using a sharp knife., Repeat steps 1 to 10 to make 3 more grilled sandwiches., Garnish with ½ cup of cheese on each vegetable cheese grilled sandwich and serve immediately with tomato ketchup and green chutney.] | [Energy, 661 cal, Protein, 20.8 g, Carbohydrates, 86.6 g, Fiber, 5.1 g, Fat, 25.7 g, Cholesterol, 85 mg, Sodium, 672.3 mg] | vegetable-cheese-grilled-sandwich-veg-grilled-sandwich-40695r |
| rcp36044 | Vegetable Cheese Sandwich with Honey Mustard Dressing | BreakFast | NA | [hot dog rolls, butter, honey, mustard (rai / sarson) paste, shredded lettuce, tomatoes, cucumber, boiled potato, cheese slices, salt] | 10 mins | 0 mins | [Breakfast Sandwiches, Sandwich Recipes, Cheese Sandwich, Indian Birthday Party, High Tea Party] | 2Makes 2 sandwiches | Indian | A quick-fix honey mustard dressing made with butter, honey and mustard paste breathes life into this hot dog roll, enhancing the flavour of the veggies contained in it and giving new meaning to the cheese too. Indeed, vegetable cheese sandwich with honey mustard dressing makes it obvious how a suitable spread or dressing can transform everyday fare into a delicacy. | [Combine the butter, honey and mustard in a bowl and mix well., Slit each hot dog rolls horizontally and spread the honey-butter paste on both the halves., Top one half with the lettuce, vegetables and cheese slice., Sprinkle salt and pepper and place the other half on top. Repeat to make one more sandwich., Serve immediately.] | [Energy, 654 cal, Protein, 15.7 g, Carbohydrates, 99.5 g, Fiber, 8.5 g, Fat, 21.8 g, Cholesterol, 50 mg, Sodium, 439.9 mg] | vegetable-cheese-sandwich-with-honey-mustard-dressing-36044r |
| rcp33657 | Vegetable Cheesy Kodri ( Healthy Diabetic Recipe ) | NA | Veg | [kodri (varagu), oil, chopped carrots, green peas, chopped garlic (lehsun), salt, spinach (palak), chopped fresh basil leaves, chopped celery, chopped parsley, grated mozzarella cheese, chopped green chillies, cornflour low fat milk, low fat cream, white wine] | 10 mins | 20 mins | [One Dish Vegetarian Meals, Non Stick Kadai Veg, Diabetic International Recipes] | 4Makes 4 servings | NA | Risotto is best when freshly prepared and promptly eaten! Since rice is not advisable for diabetics, kodri is a better option. Full of fibre and iron, it tastes equally good. In fact, you could try replacing rice with kodri in your regular diet to keep a check on blood sugar levels. That apart, this recipe is a must try as it is my favourite too! with spinach, carrots, peas, fresh herbs and mozzarella cheese, it is a healthy treat for all. To make this dish even creamier, I have added low fat milk mixed with corn flour. You can also try making this risotto with just mushroom and mozzarella cheese, for a change. But remember, healthy as it may be, it is still meant to be only an occasional treat and not regular fare for diabetics! | [Clean, wash and soak the kodri for 5 to 7 minutes. Drain and keep aside., Heat the oil in a non-stick kadhai, add the kodri and sauté on a slow flame for 4 to 5 minutes, while stirring continuously., Add the carrots, green peas and garlic, mix well and sauté on a medium flame for 2 minutes, while stirring continuously., Add 3 cups of hot water and salt, mix well and bring to boil. Cover and simmer till the kodri is almost cooked, adding a little water if required., When the kodri is cooked, add the spinach, basil, celery, parsley, mozzarella cheese, green chillies, cornflour-milk mixture, cream and white wine, mix gently and cook on a slow flame for another 4 to 5 minutes, while stirring continuously., Serve immediately., You can cook the risotto till step 4 and keep aside. Continue with step 5 only when ready to serve, else the greens, i. e. , spinach, basil and parsley will discolour., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 132 calories, Protein, 5.5 gm, Carbohydrates, 18.0 gm, Fat, 4.6 gm, Vitamin C, 19.8 mg, Iron, 1.4 mg, Folic acid, 64.0 mcg, Zinc, 0.4 mg, Fibre, 2.4 gm] | vegetable-cheesy-kodri--healthy-diabetic-recipe--33657r |
| rcp22759 | Vegetable Chow Mein, Chinese Chow Mein | NA | Veg | [sliced onions, grated ginger (adrak), chopped garlic (lehsun), chopped green chillies, carrot juliennes, diagonally cut and parboiled baby corn, mushrooms (khumbh), bean sprouts, oil, salt, hoisin sauce, cornflour, water, boiled hakka noodles, oil] | 15 mins | 20 mins | [Chinese Noodles Recipe Collection, Chinese Mini Meals, Indian Noodles, Veg Noodles, Stir-fry, Kadai Veg, Non Stick Kadai Veg] | 4Makes 4 servings | Indian | A popular Chinese preparation of stir-fried noodles, the Chau-Mèing became popular all over the world, and the name got gradually simplified to Chow Mein! Here is a flavourful and sumptuous Vegetable Chow Mein recipe that combines boiled and crisped Hakka noodles with sweet and spicy hoisin sauce, and crunchy and colourful vegetables. The flavour of hoisin sauce is quite unique and resonates strongly in this dish. | [Heat the oil in a wok or a broad non-stick pan, add the onions, ginger, garlic and green chillies and sauté on a medium flame for 1 to 2 minutes., Add the carrots, baby corn, mushrooms and salt and sauté on a medium flame for 2 minutes., Add the bean sprouts and the prepared sauce, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside., In a broad non-stick pan 175 mm. (7") in diameter, heat 1 tbsp of oil, add the noodles and spread them evenly to form a flat base. Cook on a medium flame for 8 to 10 minutes or till it turns golden brown in colour., Put the remaining 1 more tbsp of oil on it and carefully turn the noodles and cook on a medium flame for another 8 to 10 minutes or till it turns golden brown in colour., Just before serving, re-heat the vegetables., Slide the noodle base on a serving plate, top with the vegetables and serve immediately.] | [Not Given] | vegetable-chow-mein-chinese-chow-mein-22759r |
| rcp2117 | Vegetable Chowder Soup | NA | NA | [carrot, onions, chopped potatoes, chopped french beans, butter, chopped garlic (lehsun), basic white stock, salt freshly ground black pepper (kalimirch), white sauce, chopped parsley] | 20 mins | 10 mins | [American Soups, Thick / Creamy Indian Soups, Christmas, Western Party, Non-stick Pan] | 4Makes 4 servings | Indian | Think luscious and creamy, and this soup matches your requirements perfectly well! The Vegetable Chowder Soup is a satiating soup of mixed veggies and garlic cooked in white stock. Reinforced with white sauce and herbs, this soup gets creamier and more aromatic too. Enjoy the soothing flavour and refreshing aroma of this soup, which is best had hot and fresh. Serve with Garlic Bread or Stuffed Mushroom Buns to complement the creamy nature of this delicious soup. | [Heat the butter in a broad non-stick pan, add the garlic and sauté on a medium flame for 30 seconds., Add all the vegetables and sauté on a medium flame for 2 minutes., Add the white stock, salt and pepper powder, mix well and cook on a medium flame for 4 minutes, while stirring occasionally., Add the white sauce and parsley, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Serve hot.] | [Not Given] | vegetable-chowder-soup-2117r |
| rcp3545 | Vegetable Corn Bake | NA | Veg | [corn cobs,, grated cabbage, grated bottle gourd (doodhi / lauki), besan (Bengal gram flour), ginger (adrak) paste, green chillies, finely chopped, chopped coriander (dhania), sugar, lemon juice, baking soda, salt, oil, oil, mustard seeds ( rai / sarson), asafoetida (hing), Mint and Coriander Chutney] | 15 mins. | 0 mins | [Baked, Indian Party, Oven, Gluten Free Veg Indian] | 4Serves 4. | Indian | This delicious corn recipe is a great way to begin your day. It is really low in calories and vegetables add bulk and vitamins while fresh ginger and chilli add pungent accents to this treat. Serve hot with Mint and Coriander Chutney. | [Combine all the ingredients in a bowl and mix well. Transfer into a greased 150 mm. (6") diameter oven proof baking dish., For the tempering, heat the oil in a pan and add the mustard seeds and asafoetida. When the seeds crackle, pour the tempering over the mixture in the baking dish., Bake in a pre-heated oven at 180°C (360°F) for 40 to 50 minutes or till the centre is firm., Serve hot, with mint and coriander chutney.] | [Energy, 178 cal, Protein, 7.3 g, Carbohydrates, 33.6 g, Fiber, 6.2 g, Fat, 2.6 g, Cholesterol, 0 mg, Sodium, 26.5 mg] | vegetable-corn-bake-3545r |
| rcp22705 | Vegetable Crudités | Snacks | NA | [carrot , cut into 11/2 " long strips, cucumber , cut into 1 1/2" long strips, broccoli , cut into 1 1/2" strips, cauliflower , cut itno 1 1/2" long strips, salt] | 5 mins | 30 mins | [Indian Snacks for Entertaining, Father's Day, Cocktail Party, Finger Foods for Babies, Toddlers and Kids] | 4Makes 4 servings | Indian | A healthy and nutrient-rich veggie platter that makes a perfect starter when served with an appropriate dip or fondue. | [Fill a pot with ¾ full of water. Bring to boil and add salt., Add the broccoli and cauliflower in the boiling water and boil for about 1 minute., Strain the boiled vegetables in a colander., Put the boiled vegetables in cold water and drain in a colander., Serve the carrot sticks and cucumber sticks raw.] | [Energy, 13 cal, Protein, 0.7 g, Carbohydrates, 2.5 g, Fiber, 1.5 g, Fat, 0.1 g, Cholesterol, 0 mg, Vitamin A, 420.6 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.3 mg, Vitamin C, 15.9 mg, Folic Acid, 9.4 mcg, Calcium, 21.8 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 12.6 mg, Potassium, 60.2 mg, Zinc, 0.1 mg] | vegetable-crudités-22705r |
| rcp1571 | Vegetable Curry In Tomato Sauce | NA | NA | [tomatoes, cut into big pieces, potatoes, cluster beans (gavarfali), ladies finger, chopped, french beans, drumsticks (saijan ki phalli / saragavo), mustard seeds ( rai / sarson), cumin seeds (jeera), asafoetida (hing), besan (Bengal gram flour), curry leaves (kadi patta), green chillies, garam masala, ghee, salt, green chillies] | 20 minutes. | 25 minutes. | [Jain Subzi / Gravies, Sabzis with Gravies, Jain Subzis] | 8Serves 8. | Jain | This curry can be served both as a dal and as a subzi. | [Add 4 teacups of water to the tomatoes and cook for 10 minutes., When cooked, take out a thick puree by passing through a sieve., Cut the potatoes and the vegetables into big pieces., Heat the ghee and fry the mustard seeds and cumin seeds until they begin to crackle., Add the asafoetida and the gram flour and cook on a slow flame for at least 2 to 3 minutes., Add the tomato puree, vegetables, curry leaves, green chillies, garam masala, paste and salt and cook for 15 to 20 minutes or until the veegetables are soft., Serve hot.] | [Not Given] | vegetable-curry-in-tomato-sauce-1571r |
| rcp3081 | Vegetable Dalia Khichdi for Babies and Toddlers | NA | NA | [broken wheat (dalia), rice (chawal), chopped capsicum, chopped spinach (palak), cauliflower florets, ghee, cumin seeds (jeera), asafoetida (hing), turmeric powder (haldi), salt, freshly ground black pepper (kalimirch), curd (dahi)] | 10 mins | 14 mins | [Pressure Cooker, Jaundice Indian Food] | 1Makes 0.75 cup | Indian | vegetable dalia khichdi for babies and toddlers | dalia khichdi – baby food | dalia vegetable khichdi for babies and toddlers | dalia khichdi for 10 month old baby | Vegetable Bulgur Wheat Khichdi for Babies | with 20 amazing images. Khichdi is a complete and wholesome meal in itself, especially when served with curds. The vegetable dalia khichdi for babies and toddlers is a good way to incorporate two food groups in one dish, namely cereals and vegetables. At this stage, babies are capable of chewing their food, and so it is important to introduce chopped vegetables in the diet, rather than simply mashed foods. We have used capsicum, spinach and cauliflower in this dalia khichdi for 10 month old baby, but you can make your own pick for the veggies. Spinach and bulgur wheat give iron, while tomatoes and spinach give vitamin A in this dalia khichdi to improve your child’s vision. Now, that’s what makes this a double hit – in taste and benefits too! Serve this dalia vegetable khichdi for babies and toddlers to your little one slightly lukewarm of making. Keep it for long might change the texture of the khichdi. Enjoy vegetable dalia khichdi for babies and toddlers | dalia khichdi – baby food | dalia vegetable khichdi for babies and toddlers | dalia khichdi for 10 month old baby | Vegetable Bulgur Wheat Khichdi for Babies | with step by step photos. | [To make vegetable dalia khichdi for babies and toddlers, heat the ghee in a pressure cooker and add the cumin seeds., When the seeds crackle, add the asafoetida, turmeric powder, broken wheat, rice and all the vegetables and sauté on a medium flame for 1 to 2 minutes., Add approx. ¾ cup of water, salt and pepper, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Serve the vegetable dalia khichdi for babies and toddlers lukewarm with fresh curds., Broken wheat is also known as bulgur wheat.] | [Energy, 126 kcal, Protein, 3.6 gm, Carbohydrate, 21.8 gm, Fat, 3.0 gm, Fibre, 2.4 gm, Vitamin A, 881.4 mcg, Calcium, 24.2 mg, Iron, 1.2 mg] | vegetable-dalia-khichdi-for-babies-and-toddlers-3081r |
| rcp674 | Vegetable Florentine, Baked Vegetables and Spinach | Dinner | Veg | [chopped spinach (palak), butter, chopped onions, plain flour (maida), chopped green chillies, fresh cream, salt, chopped mixed vegetables, white sauce, grated mozzarella cheese, grated processed cheese] | 17 mins | 27 mins | [Continental food, Italian Veg Pasta, Casseroles and Bakes, One Dish Vegetarian Meals, One Meal Dinner, Christmas, Father's Day] | 4Makes 4 servings | Italian | vegetable florentine recipe | baked vegetables and spinach | microwave veg florentine | Indian baked spinach florentine | with 34 amazing images. vegetable florentine recipe | baked vegetables and spinach | microwave veg florentine | Indian baked spinach florentine is a one dish meal loaded with veggies and cheese. Learn how to make baked vegetables and spinach. To make vegetable florentine, for the spinach layer, place the spinach in a microwave safe plate and microwave on high for 1 minute. Cool slightly. Blend the spinach in a blender to a smooth purée and keep aside. Put the butter in a microwave safe bowl and microwave on high for 40 seconds. Add the onions, flour and green chillies, mix well and microwave on high for 3 minutes, stirring once in between after 1½ minutes. Add the spinach puree, cream, salt and pepper, mix well and microwave on high for 4 minutes, stirring once in between after 2 minutes. Keep aside. For the vegetable layer, combine the mixed vegetables with ½ cup of water in a microwave safe shallow dish and microwave on high for 15 minutes, stirring twice after every 5 minutes. Add the white sauce and mix well. Keep aside. Spread the prepared spinach layer in a shallow microwave safe dish, top with the prepared vegetable layer and cheese and microwave on high for 4 minutes. Serve immediately. The baked vegetables and spinach look as dainty as its name sounds! An assortment of vegetables in white sauce is spread on a layer of creamy spinach, and finally topped with cheese. The vibrant colours of the vegetables contrast well with the light shades of the sauce and cheese, not to forget the splashes of green contributed by the spinach in Indian baked spinach florentine. Microwave cooking retains the colours, and locks in the flavours of the ingredients, making this microwave veg florentine an epitome of perfection. This baked dish is truly a party fare! Tips for vegetable Florentine. 1. The white sauce should be thick and not too thin. 2. Ensure that you blend the spinach well to a smooth purée. 3. We have used a combination of mozzarella cheese and processed cheese, but if you wish you can use any one cheese. Enjoy vegetable florentine recipe | baked vegetables and spinach | microwave veg florentine | Indian baked spinach florentine | with step by step photos. | [Place the spinach in a microwave safe plate and microwave on high for 1 minute. Cool slightly., Blend the spinach in a blender to a smooth purée and keep aside., Put the butter in a microwave safe bowl and microwave on high for 40 seconds. Add the onions, flour and green chillies, mix well and microwave on high for 3 minutes, stirring once in between after 1½ minutes., Add the spinach puree, cream, salt and pepper, mix well and microwave on high for 4 minutes, stirring once in between after 2 minutes. Keep aside., Combine the mixed vegetables with ½ cup of water in a microwave safe shallow dish and microwave on high for 15 minutes, stirring twice after every 5 minutes., Add the white sauce and mix well. Keep aside., To make vegetable florentine, spread the prepared spinach layer in a shallow microwave safe dish, top with the prepared vegetable layer and cheese and microwave on high for 4 minutes., Serve immediately.] | [Energy, 226 cal, Protein, 7.4 g, Carbohydrates, 16.1 g, Fiber, 4.6 g, Fat, 13.4 g, Cholesterol, 30.7 mg, Sodium, 168.7 mg] | vegetable-florentine-baked-vegetables-and-spinach-674r |
| rcp152 | Vegetable Frankie | NA | NA | [chapatis, mashed potatoes, grated low fat paneer (cottage cheese), grated carrot, cheese cube , grated, chaat masala, lemon juice, tomatoes, capsicum, salt] | 20 mins | 15 mins | [Indian Wraps] | 4Makes 4 servings | Indian | A mouthwatering snack. Once you have tasted it, you will always ask for more. | [Combine the paneer, carrot, cheese, half the chaat masala, lemon juice and salt and mix well., Divide into 4 equal parts and roll each part into a long roll of the size of chapaties. Keep aside., Warm the chapaties and place on a serving plate., Put one roll of the potato and paneer mixture in the centre of a chapati., Put some capsicum and tomato strips and sprinkle some chaat masala on top., Roll up the chapati., Repeat with the remaining to make 3 more frankies., Serve hot.] | [Not Given] | vegetable-frankie-152r |
| rcp42990 | Vegetable Garlic Bread | Snacks | NA | [thick pizza base, butter, chopped garlic (lehsun), chopped parsley, dried mixed herbs, sliced onions, sliced coloured capsicum, dry red chilli flakes (paprika), salt, diced mozzarella cheese] | 10 mins | 1 mins | [Italian Pizzas, Italian Breads, Quick Evening Snacks, Indian Snacks for Entertaining, Evening Tea Snacks, Bread Snack, Raksha - Bandhan] | 2Makes 2 breads | Indian | vegetable garlic bread recipe | garlic bread pizza | instant garlic bread | with 27 amazing images. vegetable garlic bread recipe is an instant way of making garlic bread to satisfy your hunger pangs. Learn how to make vegetable garlic bread recipe | garlic bread pizza | instant garlic bread | If you’ve never tried making garlic bread pizza at home you’re missing out. This instant garlic bread is made using pizza base which is further perked up with a generous amount of garlicky butter with a great mouthfeel of onions and bell peppers topped with gooey cheese and baked it perfection. This instant garlic bread has a crispy and chewy crust with a simple-but-delicious cheesy garlic and parsley topping! homemade garlic bread is hands-down the best. You can make it as garlicky and buttery as you like. Tips to make vegetable garlic bread: 1. Instead of parsley you can use finely chopped coriander. 2. You can also add sweet corns or paneer inside the garlic bread. 3. Instead of pizza base you can use sandwich bread also. Enjoy vegetable garlic bread recipe | garlic bread pizza | instant garlic bread | with detailed step by step photos. | [In a microwave safe bowl ,add butter, garlic, parsley and 1 tsp mixed herbs and mix well and microwave on high for 1 minute., Mix well and keep aside., Cut a pizza base into half horizontally using a sharp knife or a thread., Place it on a clean,dry surface and apply little of the butter-garlic mixture on both sides., One the lower base halve put a little sliced onions, little coloured capsicum slices, sprinkle little salt, mixed herbs, chilli flakes and cheese evenly over it., Sandwich it with using the buttered-garlic mixture facing downwards., Put little more butter-garlic mixture evenly over it, sprinkle little chilli flakes, oregano and little cheese evenly over it., Repeat steps 3 to 7 to make 1 more vegetable garlic bread., Bake in a pre-heated oven at 200ºc (400ºf) for 8 to 10 minutes., Cut the vegetable garlic bread into 4 equal pieces and serve immediately.] | [Energy, 732 cal, Protein, 13.7 g, Carbohydrates, 66.4 g, Fiber, 1 g, Fat, 45.7 g, Cholesterol, 114.3 mg, Sodium, 584.4 mg] | vegetable-garlic-bread-42990r |
| rcp33420 | Vegetable Grill Sandwich ( Mumbai Roadside Recipes ) | Dinner | Veg | [triangular bread slices, boiled and peeled potato slices, capsicum rings, cucumber slices, tomatoes slices, sliced onions, butter, green chutney, sandwich masala, salt, butter, tomato ketchup, green chutney] | 20 mins | 20 mins | [Indian Veg Recipes, Mumbai Street Food, Comfort Foods, Indian Birthday Party Snacks, Kitty Party Snacks, Dinner Street Food, Comfort Food Sandwiches, Burgers] | 4Makes 4 sandwiches | Indian | vegetable grilled sandwich recipe | Mumbai veg grilled sandwich | with 20 amazing images. Mumbai's veg grilled sandwich is by far one of the most tasty and addictive vegetable grilled sandwich I have tasted. Yes, Mumbai’s roadside vendors take pride in offering the most tongue-tickling treats of all, and this vegetable grilled sandwich is no different. For some strange reason, the vegetable grilled sandwich is always served on a paper plate with loads of tomato ketchup only. vegetable grilled sandwich made with a large assortment of vegetables, oodles of butter, a lavish splash of chutneys and a peppy sandwich masala, this snack is a real indulgence. Notes on vegetable grilled sandwich recipe. 1. We have used big triangular breads for this recipe that is what is used by the Mumbai street vendors. 2. Make sure the butter is soft so it is easy to spread on the bread. 3. Potatoes should be boiled in a pressure cooker, cooled completely, peeled and then cut into slices, if you cut the potato slices when the potatoes are hot the slices will break. 4. Cut the Vegetable Grilled Sandwich into 6 pieces using a sharp knife. Make sure you cut this lightly or else the filling will come out. Also do check out for more recipes of Mumbai Street Foods like Veg Frankie, Chinese Bhel, Pani Puri and many more. Enjoy how to make vegetable grilled sandwich recipe | Mumbai veg grilled sandwich | with detailed step by step photos and video below. | [To make vegetable grill sandwich, apply 1½ tsp of butter and 2 tsp of green chutney on 3 bread slices and keep aside., Place a slice of bread, with the buttered-chutney side facing upwards, on a clean and dry surface and arrange 8 potato slices over it and sprinkle some sandwich masala and salt evenly over it., Arrange 3 capsicum rings evenly over it and place another bread slice over it, with the buttered-chutney side facing upwards., Arrange 10 cucumber slices over it and again sprinkle some sandwich masala and salt evenly over it., Arrange 6 tomato slices and 3 onion slices over it and again sprinkle some sandwich masala and salt evenly over it., Cover it with another slice of bread with the buttered-chutney side facing downwards. Spread a little butter on the bread slice and press it lightly., Place the prepared sandwich in a greased and pre-heated sandwich griller by turning the sandwich upside down so that the buttered side faces downwards., Again spread a little butter on the bread slice and grill it for 3 to 4 minutes or till the sandwich turns golden brown in colour and crisp., Cut the vegetable grill sandwich into 6 pieces using a sharp knife., Repeat steps 1 to 9 to make 3 more vegetable grilled sandwiches., Serve the vegetable grill sandwich immediately with tomato ketchup and green chutney.] | [Energy, 547 cal, Protein, 12.1 g, Carbohydrates, 89.1 g, Fiber, 5.4 g, Fat, 15.8 g, Cholesterol, 45 mg, Sodium, 181.4 mg] | vegetable-grill-sandwich--mumbai-roadside-recipes--33420r |
| rcp4659 | Vegetable Grilled Sandwich | BreakFast | Veg | [whole wheat bread, shredded cabbage, grated carrot, low fat paneer, chopped coriander (dhania), green chilli, mozzarella cheese, salt, low fat butter] | 10 mins | 10 mins | [Breakfast Sandwiches, Veg Grilled Sandwiches, Baked, Savoury Baked, Easy Baked, Indian Baked, Oven] | 4Makes 4 servings | Indian | Sandwiches make sure you do not go hungry, any time of the day, any season, anywhere in the world! they offer a wonderful way to stay off junk food as they are handy, healthy and filling. Sandwiches can be made in several ways – from indulgent to lean, and this balanced and nutritious vegetable grilled sandwich features brown bread slices stuffed with cabbage, carrot and cheese. This thoughtful filling makes the sandwich a rich source of energy, calcium, protein and vitamin a. | [Mix all the ingredients together. Divide the stuffing into 4 equal portions., Place one portion of the stuffing on one slice of bread. Top with another slice of bread., Repeat with the remaining ingredients to make 3 more sandwiches., Pre-heat the griller and grill the sandwiches, using a little low fat butter to cook., Serve hot.] | [Energy, 199 cal, Protein, 10.6 g, Carbohydrates, 30.7 g, Fiber, 1.7 g, Fat, 3.7 g, Cholesterol, 8.9 mg, Sodium, 156.7 mg] | vegetable-grilled-sandwich-4659r |
| rcp2191 | Vegetable Grimaldi | NA | NA | [cooked spaghetti, boiled green peas, canned pineapple, butter, plain flour (maida), milk, pineapple syrup, salt, grated processed cheese] | 25 mins | 10 mins | [Casseroles and Bakes, Baked, Oven] | 4Makes 4 servings | NA | Spaghetti, cheese and pineapple in a sauce with a twist! the addition of pineapple syrup makes the vegetable grimaldi a memorable preparation whose taste lingers in your mouth for moments after every spoonful. A dash of pepper helps enhance the fruity flavour, while baking it with the right amount of cheese removes the raw smell and gives it a perfect texture too. | [Heat the butter in a broad non-stick pan, add the flour and cook on a medium flame for 1 minute., Add the milk and cook on a medium flame for 2 minutes or till the mixture becomes slightly thick, while stirring continuously., Add the spaghetti, green peas, pineapple, pineapple syrup, salt and pepper, mix well and cook on a medium flame for 1 minute., Pour into a baking dish, sprinkle the cheese over it and bake in a pre-heated oven at 200 °c (400°f) for 10 minutes., Serve hot.] | [Energy, 317 cal, Protein, 10.7 g, Carbohydrates, 31.9 g, Fiber, 2.9 g, Fat, 13.7 g, Cholesterol, 0 mg, Vitamin A, 410.2 mcg, Vitamin B1, 0.3 mg, Vitamin B2, 0.2 mg, Vitamin B3, 1.5 mg, Vitamin C, 10.6 mg, Folic Acid, 13.1 mcg, Calcium, 287.9 mg, Iron, 1.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 79.4 mg, Potassium, 193.9 mg, Zinc, 0.3 mg] | vegetable-grimaldi-2191r |
| rcp22794 | Vegetable Hariyali | NA | NA | [diagonally cut and boiled mixed vegetables, boiled green peas, butter, chopped capsicum, milk, fresh cream, garam masala, salt, blanched and chopped spinach (palak), chopped mint leaves (phudina), chopped green chillies, chopped garlic (lehsun), turmeric powder (haldi)] | 30 mins | 6 mins | [Punjabi Sabzis, Sabzis with Gravies, Indian Curry recipes, North Indian, South Indian, Raksha - Bandhan, Mother's Day, Indian Party, Non-stick Pan] | 3Makes 3 servings | Punjabi | vegetable hariyali recipe | veg hariyali | sabzi hariyali | restaurant style vegetable hariyali | with 32 amazing images. vegetable hariyali is a Punjabi style sabzi made with mixed veggies in green gravy. Learn how to make restaurant style vegetable hariyali. The moment we think of hariyali, we think of a green gravy made of coriander and green chillies. But, in this Punjabi sabzi hariyali, the hariyali base comes from a combination of spinach and mint leaves, which gives the sabzi a really fabulous taste and vibrant aroma, not to forget its classic greenish hue. To make vegetable hariyali, make a paste of spinach, mint leaves, green chillies, garlic and turmeric powder without using water. Diagonally cut mix veggies, boil them and keep ready. Heat butter and saute capsicum for a minute. Add hariyali paste and cook for 1 minute. Add the milk, fresh cream, garam masala and salt, mix well and cook on a medium flame for 2 minutes. Add the mixed vegetables, mix well and cook on a medium flame for 2 minutes. Your vegetable hariyali sabzi is ready! Although this sabzi hariyali has a wide assortment of veggies, with different flavours and textures, the addition of capsicum is quite noticeable because of its unique crunch and mildly spicy taste. The use of milk and cream makes the veg hariyali quite rich and luscious, while garam masala gives it a strong aroma and a spicy taste. Tips for vegetable hariyali. 1. Since the spinach is blanched, do not over cook it, else you might lose the bright green colour. 2. Do not miss out on adding fresh cream, as it gives a smooth creamy texture and flavour to the sabzi. Enjoy vegetable hariyali recipe | veg hariyali | sabzi hariyali | restaurant style vegetable hariyali | Also do try other Punjabi roz ki subzis like Subz Do Pyaza and Rajma . | [Heat the butter in a deep non-stick pan, add the capsicum and sauté on a medium flame for 1 minute., Add the prepared hariyali paste, mix well and cook on a medium flame for 1 minute, while stirring continuously., Add the milk, fresh cream, garam masala and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the mixed vegetables, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve hot.] | [Energy, 174 cal, Protein, 7.1 g, Carbohydrates, 14.4 g, Fiber, 7.3 g, Fat, 9.1 g, Cholesterol, 15.3 mg, Sodium, 96.1 mg] | vegetable-hariyali-22794r |
| rcp30850 | Vegetable Houses | Snacks | NA | [broken wheat (dalia), milk, butter, chopped onions, ginger-garlic (adrak-lehsun) paste, chopped mixed vegetables, grated processed cheese, salt, cream, carrot cubes, sliced french beans] | 15 mins | 20 mins | [Healthy Foods for Kids, Kids After School, Kids High Energy Indian Foods, Indian Birthday Party Snacks] | 4Makes 4 houses | Indian | Serve desi dalia in an international style with vegetables and cheese, and your kids are sure to fall head over heels in love with it! Pour the prepared mixture into moulds of desired shapes and sizes, for interesting visual appeal | [Combine the broken wheat, ½ cup of milk and ½ cup of water in a non-stick pan and cook on a slow flame while stirring continuously till the broken wheat gets cooked. Remove and keep aside., Heat the butter in the same pan, add the onions, ginger-garlic paste and sauté till the onions turn translucent., Add the mixed vegetables and sauté for 2 more minutes., Add the broken wheat mixture, remaining ½ cup milk and cook on a medium flame till the liquid evaporates, while stirring continuously., Add the cheese, salt and pepper and mix well. Cook for another 2 minutes or till the cheese melts., Remove from the flame and keep aside to cool., When cool, divide the mixture into 4 equal portions and put each portion into a square shape cookie moulds and press it firmly. Unmould and keep aside., Just before serving, make a roof using wafer biscuits, door using carrots and windows using french beans as shown in the picture. Serve immediately.] | [Not Given] | vegetable-houses-30850r |
| rcp3087 | Vegetable Idli for Babies and Toddlers | BreakFast | NA | [grated carrot, grated cabbage, parboiled rice (ukda chawal), urad dal (split black lentils), coconut milk (nariyal ka doodh), cumin seeds (jeera), grated coconut, salt, sambhar, coconut] | 10 mins | 12 mins | [Different types of Idlis, Breakfast Idlis / Dosas / Uttapam, Steamer, Recipes for Toddlers (1-3 Years), Recipes for Baby (10 to 12 Months)] | 20Makes 20 idlis | NA | Vegetable idli for babies and toddlers recipe | vegetable idli recipe – kids breakfast recipe | healthy vegetable idli for kids | homemade vegetable idli for babies | with 25 amazing images Vegetable Idli for Babies and Toddlers is a beautiful potpourri of flavours, colours and textures, which your child is sure to enjoy. The healthy vegetable idli for kids is loaded with veggies to add a touch of health quotient. Learn how to make homemade vegetable idli for babies in a step-by-step fashion. This vegetable idli recipe for kids makes use of parboiled rice along with urad dal which is soaked along with vegetables in coconut milk. After fermentation for 8 hours the batter for homemade vegetable idli for babies is ready for steaming. Make hot idlis in idli steamer. The soothing taste of coconut milk together with the fresh flavour of vegetables in healthy vegetable idli for kids is enough to make this idli variant a runaway hit with kiddos. Vegetable idli for babies and toddlers recipe is a soft and safe food, this is not likely to choke babies of 10-12 months’ age. So, you can cut these idlis into strips and serve them attractively, so your baby will try to feed herself – a necessary life-skill that must be initiated from this wee age itself! Try this recipe for babies as well as toddlers. Enjoy Vegetable idli for babies and toddlers recipe | vegetable idli recipe – kids breakfast recipe | healthy vegetable idli for kids | homemade vegetable idli for babies | with step by step photos. | [Wash and soak the parboiled rice and urad dal together in enough water in a deep bowl for at least 2 hours., Drain well, add the coconut milk and 1 cup of water and blend in a mixer to a smooth mixture., Transfer the mixture into a deep bowl, add the carrot, cabbage, cumin seeds, coconut and salt and mix well. Cover with a lid and keep aside to ferment in a warm place for 8 hours., Pour spoonfuls of the batter into the greased idli moulds and steam in a steamer for 10 to 12 minutes or till they are done., Serve the vegetable idli for babies and toddlers recipe hot with sambhar and coconut chutney.] | [Energy, 72 kcal, Protein, 1.6 gm, Carbohydrates, 13.0 gm, Invisible Fat, 1.5 gm, Fibre, 0.5 gm] | vegetable-idli-for-babies-and-toddlers-3087r |
| rcp1705 | Vegetable Idlis | Snacks | NA | [grated carrot, grated cabbage, chopped onions, urad dal (split black lentils), parboiled rice (ukda chawal), coconut milk (nariyal ka doodh), cumin seeds (jeera), grated coconut, salt, sambhar, coconut] | 10 mins | 12 mins | [South Indian, Different types of Idlis, South Indian Breakfast, Breakfast Idlis / Dosas / Uttapam, Indian Snacks for Entertaining, Indian Steamed Snacks, Evening Tea Snacks] | 16Makes 16 idlis | South Indian | vegetable idlis recipe | vegetable idlis with coconut milk | healthy South Indian vegetable idlis | with 25 amazing images. vegetable idlis are a perfect South Indian breakfast. Learn how to make vegetable idlis with coconut milk. A colourful and tasty idli recipe that you will enjoy to the core! The batter for making vegetable idlis is different from the traditional idli batter, and is ground using coconut milk, which gives it a soothing flavour and soft texture too. This vegetable idli recipe makes use of parboiled rice along with urad dal which is soaked along with vegetables in coconut milk. Since the vegetables are added to the batter of vegetable idlis before fermenting, they become semi-soft and get cooked within the same time as the idlis without requiring any separate attention. Serve these delicious vegetable idlis with your favourite chutney and sambar. Pro tips for vegetable idlis. 1. Add coconut milk. This will help in blending and making the mixture smooth. 2. Blend in a mixer till it's really smooth. No grain of rice or urad dal should remain behind. 3. Steam in a steamer for 10 to 12 minutes or till the idlis are cooked. Make sure you steam the idlis on medium flame or else they will turn hard. Enjoy vegetable idlis recipe | vegetable idlis with coconut milk | healthy South Indian vegetable idlis | with step by step photos. | [To make vegetable idlis, wash and soak the urad dal and parboiled rice together for at least 2 hours., Drain well, add the coconut milk and 1 cup of water and blend in a mixer to a smooth mixture., Transfer it to a deep bowl and add the onion, carrot, cabbage, cumin seeds, coconut and salt and mix well. Cover and allow to ferment in a warm place for 8 hours., Pour spoonfuls of batter into greased idli moulds and steam in a steamer for 10 to 12 minutes or till they are done., Serve the vegetable idlis hot with sambar or coconut chutney.] | [Energy, 60 cal, Protein, 1.3 g, Carbohydrates, 10.9 g, Fiber, 0.6 g, Fat, 1.3 g, Cholesterol, 0 mg, Sodium, 3 mg] | vegetable-idlis-1705r |
| rcp2175 | Vegetable Jalfrezi | Dinner | Veg | [diagonally cut and parboiled baby corn, diagonally cut and parboiled carrot, diagonally cut and parboiled french beans, parboiled cauliflower florets, oil, cumin seeds (jeera), ginger (adrak) paste, garlic (lehsun) paste, sliced onions, chilli powder, turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, garam masala, dried fenugreek leaves (kasuri methi), salt, tomato pulp, chopped coriander (dhania)] | 20 mins | 7 mins | [Punjabi Sabzis, Raksha - Bandhan, Mother's Day, Non Stick Kadai Veg, Lunch Sabzi, Dinner Sabzi] | 3Makes 3 servings | Punjabi | vegetable jalfrezi recipe | healthy Punjabi vegetable jalfrezi sabzi | restaurant style vegetable jalfrezi | with 25 amazing images. vegetable jalfrezi is a popular Punjabi vegetable jalfrezi sabzi. vegetable jalfrezi features mixed vegetables cooked in a base of tomato sauce spiked up with sautéed green chillies, ginger, onions, and such flavourful ingredients. See why we think this is a healthy vegetable jalfrezi recipe? Made from mixed vegetable where you get the benefits of lots of nutrients as you are using cauliflower, carrots, cabbage and French beans. Cauliflower is extremely low in carbs and therefore does not raise blood glucose levels. The tomato pulp is healthy as its made from lycopene rich tomatoes which are are a powerful antioxidant, super rich in vitamin C, good for heart. You may want to cut the oil used in the recipe and we suggest you use peanut oil or coconut oil to cook this Punjabi vegetable jalfrezi sabzi. Tips and notes to make the perfect Punjabi vegetable jalfrezi . 1. Add diagonally cut and parboiled carrot. It is important to cut the vegetables uniformly so, they take a similar cooking time and cook perfectly without getting mushy. 2. To make vegetable jalfrezi more nutritious, you can add in protein in the form of paneer or soya nuggets. 3. Cover with a lid and cook on a medium flame for 3 minutes, while stirring occasionally. Do not overcook as you want the veggies to retain their crunch. Enjoy this restaurant style vegetable jalfrezi piping hot with rotis, a wrap or a roll of your choice. Have a go at other mixed vegetable subzis like Mixed Vegetable White Korma or Mixed Vegetables in Palak Methi Gravy. Learn to make vegetable jalfrezi recipe | healthy Punjabi vegetable jalfrezi sabzi | restaurant style vegetable jalfrezi | with step by step photos and video below. | [To make vegetable jalfrezi, heat the oil in a deep non-stick kadhai, add the cumin seeds, ginger paste and garlic paste and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 2 minutes., Add all the vegetables, chilli powder, turmeric powder, coriander-cumin seeds powder, garam masala, dried fenugreek leaves, salt and 1 tbsp of water and mix well. Cover with a lid and cook on a medium flame for 3 minutes, while stirring occasionally., Add the fresh tomato pulp and coriander, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Serve the vegetable jalfrezi hot.] | [Energy, 108 cal, Protein, 4.5 g, Carbohydrates, 15.6 g, Fiber, 3.3 g, Fat, 3.9 g, Cholesterol, 0 mg, Sodium, 211.4 mg] | vegetable-jalfrezi-2175r |
| rcp41792 | Vegetable Kadai | NA | NA | [oil, paneer (cottage cheese) cubes, cauliflower florets, french beans, carrot, green peas, capsicum cubes, onion cubes, cumin seeds (jeera), pandi chillies, chopped onions, ginger-garlic (adrak-lehsun) paste, turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, garam masala, tomato pulp, salt, fresh cream, dried fenugreek leaves (kasuri methi), chopped coriander (dhania), coriander (dhania) seeds, cumin seeds (jeera), fennel seeds (saunf), black peppercorns (kalimirch), whole dry kashmiri red chillies] | 20 mins | 30 mins | [Punjabi Sabzis, Sabzis with Gravies, Traditional Indian Sabzis, Indian Curry recipes, North Indian, South Indian, Raksha - Bandhan, Mother's Day, Indian Party] | 5Makes 5 servings | Punjabi | vegetable kadai recipe | restaurant style veg kadhai | kadai vegetable curry | A quick look into the menu of any Indian restaurant across the world, and you are likely to find the Vegetable Kadai or Kadai Vegetable featuring in it. A melange of veggies in a masaledar gravy, this recipe is an all-time favourite. With colourful and crunchy veggies like coloured capsicums, carrots, beans and potatoes, it has an appetizing appearance and an even more appealing taste. It accompanies most Indian breads and rice dishes very well, so you do not have to think twice about including it in any menu! You can also try your hand at making other veg dishes like Mixed Vegetable Subzi and Mili Jhuli Subzi . | [To make vegetable kadai recipe, in a broad - pan, add coriander, cumin, fennel, black peppercorns and kashmiri dry red chilli., Sauté on a medium flame for a few seconds, while stirring continuously., Remove in a plate and cool it. Once cooled, blend into a powder. Keep aside., Heat 1 tbsp oil in a broad non-stick pan, add paneer and sauté for 2 minutes until light golden brown., Add cauliflower, carrot and french beans and sauté on a medium flame for 2 to 3 minutes., Add green peas, capsicum cubes and onion cubes, mix well and sauté further for 2 to 3 minutes, while stirring occasionally., Heat the remaining oil in a deep pan, add cumin seeds, pandi chilli and onions. Saute on a medium flame for 2 to 3 minutes., Add ginger garlic paste and saute for a few seconds. Add turmeric powder, chilli powder, coriander cumin seeds powder, garam masala, prepared kadai masala and ½ cup hot water., Mix well and cook on a medium flame for 2 to 3 minutes, until the oil is released., Add the tomato pulp, mix well and cook further for 2 to 3 minutes., Add the sauteed vegetables, salt, 1 cup hot water, fresh cream and kasuri methi., Mix well, cover and cook on a medium flame for 8 to 10 minutes., Serve vegetable kadai hot garnished with coriander.] | [Energy, 178 cal, Protein, 2 g, Carbohydrates, 9.1 g, Fiber, 3.2 g, Fat, 14.8 g, Cholesterol, 0 mg, Vitamin A, 675.4 mcg, Vitamin B1, 0.3 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.6 mg, Vitamin C, 62.4 mg, Folic Acid, 36.2 mcg, Calcium, 63.6 mg, Iron, 1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 16.3 mg, Potassium, 193.6 mg, Zinc, 0.2 mg] | vegetable-kadai-41792r |
| rcp4375 | Vegetable Kalvan | NA | NA | [chopped and boiled french beans, boiled carrots, boiled green peas, boiled cauliflower florets, boiled and chopped potatoes, oil, cumin seeds (jeera), asafoetida (hing), milk, garam masala, sugar, salt, oil, sliced onions, chopped ginger (adrak), chopped garlic (lehsun), curry leaves (kadi patta), desiccated coconut, chopped tomatoes, turmeric powder (haldi), chilli powder, salt, chopped coriander (dhania)] | 20 mins | 11 mins | [Maharashtrian Bhaji, Maharashtrian Dal, Varan / Amti / Kalvan, Sabzis with Gravies, Traditional Indian Sabzis] | 3Makes 3 servings (3 serving ) | Maharashtrian | An intensely flavoured mixed vegetable subzi from the kitchens of Maharashtra, the highlight of the Vegetable Kalvan is a rich paste of tomatoes, onions, coconut, other regular flavour enhancers and spice powders. This paste together with a traditional tempering forms the mouth-watering gravy that holds an assortment of colourful and crunchy veggies like beans, carrots and cauliflower. A little bit of milk added to the gravy helps to balance the flavours and enhance the mouth-feel of this dish. Enjoy it hot with rice or rotis . | [Heat the oil in a broad non-stick pan, add the onions, ginger, garlic and curry leaves and sauté on a slow flame for 3 minutes., Add the desiccated coconut, mix well and cook on a medium flame for 1 minute, while stirring continuously., Add the tomatoes, turmeric powder, chilli powder, salt and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Allow the mixture to cool completely. Once cooled, blend in a mixer till smooth. Keep aside., Heat the oil in a deep non-stick kadhai and add the cumin seeds., When the seeds crackle, add the asafoetida and the prepared gravy, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the vegetables, milk, garam masala, sugar, salt and ¾ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve hot garnished with coriander.] | [Energy, 152 cal, Protein, 2.7 g, Carbohydrates, 11.4 g, Fiber, 3.2 g, Fat, 10.7 g, Cholesterol, 0 mg, Vitamin A, 281.8 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.5 mg, Vitamin C, 18.7 mg, Folic Acid, 18.3 mcg, Calcium, 58 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 15.8 mg, Potassium, 171.6 mg, Zinc, 0.3 mg] | vegetable-kalvan-4375r |
| rcp41467 | Vegetable Kalvan, Maharashtrian Healthy Sabzi | NA | NA | [chopped and boiled mixed vegetables, oil, curry leaves (kadi patta), sliced onions, chopped ginger (adrak), chopped garlic (lehsun), grated coconut, chopped tomatoes, turmeric powder (haldi), chilli powder, salt, cumin seeds (jeera), asafoetida (hing), milk, sugar, chopped coriander (dhania)] | 20 mins | 18 mins | [Maharashtrian Bhaji, Sabzis with Gravies, Traditional Indian Sabzis, Ganesh Chaturthi, Indian Party, Non-stick Pan, Indian Travel Food Sabzi] | 4Makes 4 servings | Maharashtrian | vegetable kalvan recipe | Maharashtrian healthy sabzi | bhaji cha kalvan | how to make veg kalvan | with 33 amazing images. vegetable kalvan recipe | Maharashtrian healthy sabzi | bhaji cha kalvan | how to make veg kalvan is a sabzi with common ingredients, but with a delightful aroma and flavour. Learn how to make veg kalvan. To make vegetable kalvan, heat 2 tsp of oil in a deep non-stick pan, add the curry leaves, onions, ginger and garlic and sauté on a medium flame for 3 minutes. Add the coconut and sauté on a medium flame for 1 minute. Add the tomatoes, turmeric powder, chilli powder and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Cool the mixture completely and blend in a mixer to a smooth paste. Keep aside. Heat the remaining ½ tsp of oil in a deep non-stick pan and add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds. Add the prepared paste, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the milk, sugar, salt and 1 cup of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Add the vegetables, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot garnished with coriander. There is something great about this bhaji cha kalvan... it seems homely and special at the same time! Indeed, this authentic Maharashtrian delicacy is an all-time favourite. The Maharashtrian healthy sabzi features an assortment of veggies cooked in an onion-tomato, roasted coconut and spice based gravy. Roasting the coconut heightens the aroma and taste of the spice paste, giving the kalvan its characteristic taste. This veg kalvan has a bountiful of nutrients and antioxidants to help in fighting immunity and reducing inflammation. The fibre from the veggies are a ladder to maintaining digestive health as well as heart health. If you like veg kalvan, pair it with whole wheat chapatis for a truly soul-warming meal. for a truly soul-warming meal. Tips for vegetable kalvan. 1. You can also add chopped and boiled potatoes and boiled cauliflower florets to this kalvan recipe. 2. For an authentic flavour and taste, we recommend that you make the paste fresh and not too much in advance. 3. If you are serving the sabzi later, you may have to add little water and adjust the consistency before reheating. Enjoy vegetable kalvan recipe | Maharashtrian healthy sabzi | bhaji cha kalvan | how to make veg kalvan | with step by step photos. | [To make vegetable kalvan, heat 2 tsp of oil in a deep non-stick pan, add the curry leaves, onions, ginger and garlic and sauté on a medium flame for 3 minutes., Add the coconut and sauté on a medium flame for 1 minute., Add the tomatoes, turmeric powder, chilli powder and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Cool the mixture completely and blend in a mixer to a smooth paste. Keep aside., Heat the remaining ½ tsp of oil in a deep non-stick pan and add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds., Add the prepared paste, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the milk, sugar, salt and 1 cup of water, mix well and cook on a medium flame for 5 minutes ,while stirring occasionally., Add the vegetables, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve the vegetable kalvan hot garnished with coriander.] | [Energy, 85 cal, Protein, 2.2 g, Carbohydrates, 6.8 g, Fiber, 2.6 g, Fat, 5.1 g, Cholesterol, 2 mg, Sodium, 16.2 mg] | vegetable-kalvan-maharashtrian-healthy-sabzi-41467r |
| rcp38790 | Vegetable Kebab | Snacks | Veg | [grated bottle gourd (doodhi / lauki), grated onions, boiled , peeled and grated potatoes, besan (bengal gram flour), chopped coriander (dhania), chopped green chillies, cumin seeds (jeera), salt, oil, chopped onions, chilli powder, dried mango powder (amchur), salt] | 20 mins | 20 mins | [Punjabi Swadisht Nashta, Vegetarain Kebabs, Indian Snacks for Entertaining, Evening Tea Snacks, Deep Fry, Iftar Recipes for Ramadan / Ramzan, Indian Party] | 15Makes 15 kebabs (15 kebab ) | Punjabi | Appetising, cocktail-sized snack made from bottle gourd, potatoes and onions, with a generous sprinkling of piquant onion masala mixture. Serve vegetable kebabs hot, with tea or at a cocktail party, and bask in the compliments. | [Squeeze out all the water from the bottle gourd, combine it with all the remaining ingredients in a bowl and mix well., Divide the mixture into15 equal portions., Shape 3 portions of the mixture into a 50 mm. (2”) diameter flat round kebab., Heat the oil in a deep non-stick kadhai and deep-fry the few kebabs, till they turn golden brown in colour from both the sides. Drain on an absorbent paper., Repeat steps 3 and 4 to make 12 more kebabs in 4 more batches., Whilst the kebabs are hot, press them flat using a spoon and sprinkle a little onion masala mixture on top of each kebab., Serve immediately.] | [Energy, 60 cal, Protein, 0.5 g, Carbohydrates, 3 g, Fiber, 0.6 g, Fat, 5.1 g, Cholesterol, 0 mg, Vitamin A, 76.3 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 1.9 mg, Folic Acid, 3.6 mcg, Calcium, 5.8 mg, Iron, 0.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 2.4 mg, Potassium, 42.3 mg, Zinc, 0.1 mg] | vegetable-kebab-38790r |
| rcp3072 | Vegetable Khichdi for Babies and Toddlers | NA | NA | [grated bottle gourd (doodhi / lauki), grated carrot, rice (chawal), green moong dal (split green gram), ghee, cumin seeds (jeera), asafoetida (hing), clove (laung / lavang), turmeric powder (haldi), curd (dahi)] | 15 mins | 10 mins | [Pressure Cooker, Indian Cancer Patients, Cancer Mouth Sores] | 1Makes 1 cup | Indian | vegetable khichdi for babies and toddlers | easy homemade khichdi for babies | vegetable moong dal khichdi for babies and toddlers | mix vegetable dal khichdi for infants | with 30 amazing images. vegetable khichdi for babies and toddlers is a very simple home food which is soft in texture and soothing to the throat and tummies of the babies. It is a complete meal in itself, providing plenty of energy, protein and folic acid for your baby. Making this easy homemade khichdi for babies is like any other khichdi. Wash the rice and green moong dal and then choose some veggies and grate them. Combine these 2 food groups in a pressure cooker, add asafoetida for digestion and turmeric powder for slight colour and cook it with water till overcooked. This yummy vegetable moong dal khichdi for babies and toddlers is all the more nutritious, thanks to the addition of vitamin A rich carrots. The appealing colour, soft texture and slight sweetness of cooked carrots also improve the flavour and texture of this meal. All in all, this vegetable khichdi for babies and toddlers is a good way of introducing your child to a mildly-spiced dish. The clove and peppercorn will introduce new tastes. But remember to remove and discard them without fail, else they are sure to hurt the babies and lead to choking. Also this mix vegetable dal khichdi for infants doesn’t make use of salt. This is because most pediatricians now-a-days do not recommend adding salt to babies diet. After 1 year, it is recommended to add restricted amount of salt only. Serve this vegetable khichdi for babies and toddlers | easy homemade khichdi for babies | vegetable moong dal khichdi for babies and toddlers | mix vegetable dal khichdi for infants lukewarm. Enjoy cooking it with its step by step photos. | [Heat the ghee in a pressure cooker and add the cumin seeds., When the seeds crackle, add the asafoetida, clove, peppercorn, bottle gourd, carrot, green moong dal, rice, turmeric powder and 1¼ cups of water, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., When it is done, remove the peppercorn and clove. Mash the khichdi a little with the back of a spoon., Serve the vegetable khichdi for babies and toddlers lukewarm with fresh curds.] | [Energy, 221 kcal, Protein, 8.8 gm, Carbohydrates, 39.7 gm, Fat, 3.0 gm, Vitamin A, 452.0 mcg, Iron, 1.5 mg, Folic Acid, 44.6 mcg] | vegetable-khichdi-for-babies-and-toddlers-3072r |
| rcp42910 | Vegetable Khichdi, Masala Khichdi | Dinner | Veg | [rice (chawal), yellow moong dal (split yellow gram), french bean cubes, carrot cubes, potato cubes, cauliflower florets, green peas, ghee, cumin seeds (jeera), curry leaves (kadi patta), chopped garlic (lehsun), green chilli paste, chopped onions, chopped tomatoes, chilli powder, turmeric powder (haldi), biryani masala, coriander (dhania) powder, salt, chopped coriander (dhania), ghee, curd, pickle, papad] | 20 mins | 40 mins | [Gujarati Khichdi, One Dish Vegetarian Meals, One Meal Dinner, Traditional Indian Rice Recipes, collection of khichdi recipes, Mother's Day, Indian Party] | 6Makes 6 servings | Gujarati | vegetable khichdi recipe | Indian masala khichdi | mix vegetable masala khichdi | moong dal masala khichdi | with 39 amazing images. vegetable khichdi recipe | Indian masala khichdi | mix vegetable masala khichdi | moong dal masala khichdi is a super quick and easy to make main course. All ingredients for this recipe are easy to get and most are found in the Indian kitchen. Learn how to make Indian masala khichdi. Khichdi is considered as a comfort food by many. Creativity has no bounds in making an appetizing khichdi. You can choose any dal in combination with the variety of rice you like, toss in some veggies and add masala of your choice in the right proportion. Here we present to you mix vegetable masala khichdi – a perfect one dish meal for dinner. We have used a combination of kolum rice and moong dal to make this delectable khichdi with a perfect texture and consistency. The veggies impart an enjoyable mouthfeel to this moong dal masala khichdi, while the finishing touch of ghee lends the required rich flavour and aroma. The best element is that all this combined together in mix vegetable masala khichdi gets an additional flavour boost from a sprinkle of biryani masala. Curd, pickle and papad are a good accompaniment to this vegetable khichdi. It is best served immediately. For a Jain-friendly version, you can avoid the use of onions and garlic. The khichdi is nonetheless yet sumptuous to lure any food lover. Tips to make vegetable khichdi. 1. Instead of kolum rice you can use basmati rice to make khichdi. 2. Khichdi becomes dry and lumpy if not served immediately, reheat the khichdi by adding little water just before serving. 3. To make khichdi, instead of moong dal you can also use Toovar dal or green moong dal. Enjoy vegetable khichdi recipe | Indian masala khichdi | mix vegetable masala khichdi | moong dal masala khichdi | with step by step photos. | [Combine the rice, yellow moong dal, ½ tsp turmeric powder, salt and 3 cups of water, mix well and pressure cook for 3 whistles., Mash it lightly and keep aside., Heat the ghee in a deep pan and add the cumin seeds., When the seeds crackle, add the garlic, green chilli paste and onions and sauté on a medium flame for 2 minutes., Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the french beans, carrot, green peas, potatoes and cauliflower and sauté on a medium flame for 3 to 4 minutes., Add the chilli powder, remaining ½ tsp of turmeric powder, shahi masala, coriander powder, salt and 2 cups of water, mix well and cover with a lid and cook for 15 minutes, while stirring occasionally., Add the cooked rice-dal mixture and 3½ cups of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the coriander and mix well., Serve hot with ghee, curd, pickle and papad.] | [Energy, 283 cal, Protein, 11.8 g, Carbohydrates, 47.8 g, Fiber, 6.1 g, Fat, 5 g, Cholesterol, 0 mg, Sodium, 21 mg] | vegetable-khichdi-masala-khichdi-42910r |
| rcp3199 | Vegetable Korma | NA | Veg | [cauliflower florets, french bean cubes, carrot cubes, green peas, capsicum cubes, baby corn, ghee, cumin seeds (jeera), grated onions, cloves (laung / lavang), cinnamon (dalchini), cardamom (elaichi), ginger-garlic (adrak-lehsun) paste, green chilli paste, milk, chopped paneer (cottage cheese), chopped pineapple, fresh cream, garam masala, salt] | 20 mins | 17 mins | [Mughlai Sabzis, Veg Mughlai sabzi, Curries, Sabzis with Gravies, Traditional Indian Sabzis, Raksha - Bandhan, Mother's Day, Indian Party, Non-stick Pan] | 4Makes 4 servings | Indian | Here is a vegetable dish that everybody loves, and which can be made easily at home as most of the ingredients are readily available. This awesome Vegetable Korma features a wide assortment of crunchy and colourful veggies, cooked with rich ingredients like milk, cream and paneer, and flavoured with garam masala. Pineapple adds a nice tangy-sweetness, which makes the Korma all the more appealing. This is an ideal accompaniment for hot parathas ! | [Heat the ghee in a deep non-stick pan and add the cumin seeds., When the seeds crackle, add the grated onions, cloves, cinnamon, cardamom, ginger-garlic paste, green chilli paste and sauté on a medium flame for 5 to 7 minutes., Add the cauliflower, french beans, carrot, green peas, capsicum, baby corn, salt, ½ cup of milk and ¼ cup of water, cover with a lid and cook on a medium flame for 6 to 8 minutes, while stirring occasionally., Add the remaining ½ cup of milk, paneer, pineapple, fresh cream and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve hot with parathas.] | [Energy, 176 cal, Protein, 4.9 g, Carbohydrates, 9.3 g, Fiber, 1.9 g, Fat, 12.2 g, Cholesterol, 0 mg, Vitamin A, 399.5 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 23.4 mg, Folic Acid, 9 mcg, Calcium, 178.3 mg, Iron, 0.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 23.5 mg, Potassium, 107.7 mg, Zinc, 0.2 mg] | vegetable-korma-3199r |
| rcp22510 | Vegetable Korma, Microwave Recipe | NA | NA | [boiled mixed vegetables, paneer (cottage cheese), onion paste, ginger-garlic (adrak-lehsun) paste, turmeric powder (haldi), chilli powder, coriander (dhania) powder, tomato puree, milk, cream, oil, salt] | 10 mins | 3.5 mins | [Punjabi Sabzis, Semi-Dry Sabzis, Microwave Subzi, Microwave, Indian Party, Microwave] | 2Makes 2 servings | Punjabi | Need to whip up a party fare within short notice? This quick-to-prepare, tasty and rich recipe is the perfect choice. A simple and tasty Microwave version of vegetable korma, this is best eaten with hot parathas . | [Combine the paneer with ½ cup water and ½ teaspoon salt in a microwave-proof bowl and microwave on high for 1 minute. Keep aside., Combine the oil, onion paste and ginger-garlic paste in another microwave-proof bowl, mix well. Cover with a lid and microwave on high for 1 minute., Add the turmeric powder, chilli powder, coriander powder and tomato purée, mix well and microwave on high for 30 seconds., Add the cooked vegetables, milk, 1 tablespoon of cream, paneer and salt, mix well and microwave on high for 1 minute., Just before serving, top with the remaining cream and serve hot.] | [Energy, 266 cal, Protein, 9.2 g, Carbohydrates, 12.6 g, Fiber, 3.1 g, Fat, 18.8 g, Cholesterol, 0 mg, Vitamin A, 644.6 mcg, Vitamin B1, -0.3 mg, Vitamin B2, -0.2 mg, Vitamin B3, 0.1 mg, Vitamin C, 18.4 mg, Folic Acid, 15.6 mcg, Calcium, 314.2 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 28.7 mg, Potassium, 144.3 mg, Zinc, 0.2 mg] | vegetable-korma-microwave-recipe-22510r |
| rcp31090 | Vegetable Lasagne, Indian Style Veg Lasagna | Dinner | Veg | [tomato pulp, olive oil, chopped garlic (lehsun), chopped onions, dried oregano, dry red chilli flakes (paprika), tomato ketchup, chilli powder, salt, sugar, lasagne sheets, oil, salt, diagonally cut capsicum, diagonally cut baby corn, broccoli florets, diagonally cut zucchini, olive oil, chopped garlic (lehsun), dry red chilli flakes (paprika), salt, milk, plain flour (maida), capsicum, baby corn roundels, broccoli florets, butter, garlic (lehsun) paste, salt, grated mozzarella cheese, grated processed cheese, dried mixed herbs] | 30 mins | 36 mins | [Continental food, Italian Main Dish, Casseroles and Bakes, One Dish Vegetarian Meals, One Meal Dinner, Raksha - Bandhan, Christmas] | 4Makes 4 servings | Italian | vegetable lasagna recipe | veg lasagne Indian style | vegetable lasagne | easy cheese veg lasagne is an elaborate gourmet’s treat, and will surely boost your reputation as a culinary expert! Learn how to make Indian style veg lasagne. For veg lasagne Indian style, lasagna sheets are readily available in the market, and you just need to cook them for a few minutes. Once you prepare the sauce and vegetable mix, you are ready to assemble them together, and bake the arrangement with a generous topping of cheese and herbs. To make vegetable lasagne, first make the tomato sauce. Heat oil and saute onions and garlic. Add all remaining ingredients and cook for 5 to 6 minutes. Keep sauce aside. Next cook 2 lasagna sheets at a time in boiling water with salt and oil. Then make roasted vegetables by heating oil and sauteing garlic and chilli flakes followed by all other ingredients. Cook this for 3 to 4 minutes. Now make creamy vegetables. Heat butter and saute garlic paste and coloured capsicum separately. Then add baby corn, broccoli and salt and sauté for 2 to 3 minutes. Add the milk-plain flour mixture, salt and pepper mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Finally layer the vegetable lasagne as per the procedure and bake in a preheated oven at 200°c (400°f) for 15 to 20 minutes, or till the cheese melts and it turns light brown in colour from the top. Serve Indian style veg lasagna immediately. Although vegetable lasagne requires quite a few components, ranging from a tangy tomato sauce and a creamy vegetable mix to a mouth-watering assortment of roasted vegetables, it is actually easy to make and assemble. Tips for Indian style veg lasagne. 1. Cook only 2 lasagna sheets at a time, to avoid them from sticking. 2. Let it bake till the cheese melts and browns, and you can feel the herby aroma filling the air! 3. Do not over cook the roasted vegetables, else they will lose their crunch. 4. Enjoy yummy Vegetable Lasagne hot and fresh immediately only. You can also try other baked dishes like Baked Canneloni with Pomodoro Sauce and Garlic Spaghetti Bake. Enjoy vegetable lasagna recipe | veg lasagne Indian style | vegetable lasagne | easy cheese veg lasagne. | [Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 1 to 2 minutes., Add the tomato pulp, oregano, chilli flakes, tomato ketchup, chilli powder and salt, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally., Add the sugar, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside., Combine enough water, oil and salt in a broad non-stick pan, mix well and allow the water to boil., Once the water starts boiling, add 2 lasagne sheets and cook on a medium flame for 5 to 7 minutes, taking care they do not stick to each other., Drain and remove it on a plate. Keep aside., Repeat steps 2 and 3 to cook the remaining 2 lasagne sheets., Heat the olive oil in a broad non-stick pan, add the garlic and chilli flakes and sauté on a medium flame for a few seconds., Add the coloured capsicum, baby corn, broccoli, zucchini and salt and sauté on a medium flame for 3 to 4 minutes, while tossing occasionally. Keep aside., Combine the milk and plain flour in a deep bowl and whisk well till no lumps remain. Keep aside., Heat the butter in a broad non-stick pan, add the garlic paste and sauté on a medium flame for a few seconds., Add the coloured capsicum and sauté on a medium flame for 1 minute., Add the baby corn, broccoli and salt and sauté on a medium flame for 2 to 3 minutes., Add the milk-plain flour mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add little salt and pepper powder, mix well and cook on a medium flame for 1 minute, while stirring continuously., Divide the creamy vegetables into 2 equal portions and keep aside., To make vegetable lasagne, spread ¼ cup of prepared tomato sauce evenly in a baking dish., Place 2 cooked lasagne sheets evenly over it and press it lightly., Spread a portion of the creamy vegetables and 5 tbsp of the prepared tomato sauce evenly over it., Top it with the roasted vegetables and spread it evenly., Sprinkle ¼ mozzarella cheese and ¼ cup of processed cheese evenly over it., Place the remaining 2 cooked lasagna sheets and spread the remaining portion of the creamy vegetables evenly over it., Spread the remaining 5 tbsp of tomato sauce and again sprinkle ¼ mozzarella cheese and ¼ cup of processed cheese evenly over it., Finally, sprinkle mixed herbs evenly over it and bake in a pre-heated oven at 200°c (400°f) for 15 to 20 minutes, or till the cheese melts and it turns light brown in colour from the top., Serve the vegetable lasagne immediately.] | [Not Given] | vegetable-lasagne--indian-style-veg-lasagna-31090r |
| rcp40539 | Vegetable Maggi Cutlets | Snacks | Veg | [maggi noodles, grated carrot, grated cabbage, cornflour, dry red chilli flakes (paprika), salt, oil, tomato ketchup] | 10 mins | 20 mins | [Evening Tea Snacks, Indian Cutlets, Veg Cutlets, Iftar Recipes for Ramadan / Ramzan, Indian Birthday Party, Barbeque Party Indian Recipes, Tava, Kids After School] | 5Makes 5 cutlets | Indian | The crunchy texture of this cutlet is sure to catch your fancy. A mixture of noodles and grated veggies seasoned with red chilli flakes, is cooked on a griddle till it gets scrumptiously crisp. Together with tomato ketchup, these Vegetable Maggi Cutlets make a snack you can’t resist. Cook the cutlets on a slow flame, otherwise you will get the raw taste of corn flour. A scrumptious Starters / Snacks that is sure to win everybody’s hearts. | [Boil 1 cup of water in a broad non-stick pan, add the maggi noodles and the masala, mix well and cook on a medium flame for 6 minutes, while stirring occasionally., Transfer the cooked maggi noodles into a plate and allow it to cool completely., Once cooled, add all the remaining ingredients and mix well., Divide the mixture into 5 equal portions and roll each portion into a cutlet., Heat the oil in a non-stick tava (griddle) and cook the cutlets on a slow flame till they turn golden brown in colour from both the sides., Serve immediately with tomato ketchup.] | [Energy, 134 cal, Protein, 2.1 g, Carbohydrates, 15 g, Fiber, 1 g, Fat, 7.3 g, Cholesterol, 0 mg, Vitamin A, 133.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.8 mg, Vitamin C, 5.1 mg, Folic Acid, 19.3 mcg, Calcium, 42.8 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 181.9 mg, Potassium, 27.4 mg, Zinc, 0.2 mg] | vegetable-maggi-cutlets-40539r |
| rcp40122 | Vegetable Maggi Noodle, Tiffin Box Noodles | Lunch | Veg | [maggi noodles, chopped mixed vegetables, salt, oil] | 10 mins | 12 mins | [Chinese Noodles Recipe Collection, School Time Snacks, Evening Tea Snacks, Indian Noodles, Veg Noodles, One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba] | 2Makes 2 servings (2 serving ) | Indian | vegetable maggi noodle recipe | vegetarian vegetable masala maggi noodles | vegetable maggi noodle for tiffin box | with amazing 9 images. vegetable maggi noodles is a perfect vegetarian vegetable masala maggi noodles recipe for a quick filling meal. Maggi is a huge hit with kids, students and those in a hurry. Kids just love to stash the long, chewy vegetable maggi noodles into their mouth, sucking it in with a fun, whooshing sound. By adding loads of colourful and crunchy veggies to vegetable maggi noodles, you can turn their favourite treat into a satiating tiffin. In vegetarian vegetable masala maggi noodles, we have sautéed the veggies and the Maggi masala first, to enhance the flavour. Plus, the little oil used to sauté the veggies also keeps the vegetable maggi noodles from clumping up when cooled. If you take care to cool the vegetable maggi noodle completely before packing in a tiffin box, it stays fresh for around five hours. Hence this is a perfect vegetable maggi noodle for tiffin box. To make vegetable maggi noodles, we have, heated oil in a pan, you can also use butter if you wish to and sautéed mixed veggies. Once the veggies are sauted we have added maggi taste maker to it followed by water and noodles and have boiled everything together. Also an amazing way to add veggies to your child's diet. You can also add little turmeric and garam masala if you wish to. You can skip garam masala and add extra maggi masala packets that are available in market. Once the water has evaporated, switch off the flame and serve vegetable maggi noodle immediately or cool completely for vegetable maggi noodle for tiffin box to pack in a tiffin box. You can use any vegetable that you wish to. Garam Masala gives the vegetable maggi noodle a really awesome flavour while a set of universally-loved veggies like add a very exciting crunch and even more flavour to this yummy dish. As with all Maggi based recipes, it is best to have this vegetable maggi noodle immediately upon preparation as it might clump up a bit after a while. As maggi is loved by all the generations, you wont even have to think twice before serving maggi at anytime of the day! Maggi holds a different place in hearts of kid! Serve vegetable maggi noodle as a snack or while experiencing sudden hunger pangs! You can also sprinkle grated cheese or paneer to make it even more exciting!! Do try other recipe with maggi like Maggi Bhel Maggi and Baked Beans On Crackers, Herbed Maggi Fritters, Vegetable Maggi Cutlets and Open Cheese and Herb Maggi Sandwich. Learn to make vegetable maggi noodle recipe | vegetarian vegetable masala maggi noodles | vegetable maggi noodle for tiffin box | with detailed step by step recipe photos and video below. | [To make vegetable maggi noodles , heat the oil in a deep non-stick pan, add the mixed vegetables and salt and sauté on a medium flame for 3 to 4 minutes., Add the maggi masala and sauté on a medium flame for 1 minute., Add the 1 ¾ cups of water and bring to a boil on a medium flame for approx. 2 minutes., Add the maggi noodles, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Cool the vegetable maggi noodles completely. Once cooled pack in a tiffin box.] | [Energy, 205 cal, Protein, 4.2 g, Carbohydrates, 24.2 g, Fiber, 1.5 g, Fat, 10.2 g, Cholesterol, 0 mg, Vitamin A, 204.5 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 6.7 mg, Folic Acid, 4.8 mcg, Calcium, 80.8 mg, Iron, 0.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 457.5 mg, Potassium, 32.9 mg, Zinc, 0.1 mg] | vegetable-maggi-noodle-tiffin-box-noodles-40122r |
| rcp2180 | Vegetable Makhanwala | Lunch | NA | [diagonally cut and blanched french beans, blanched carrot, boiled green peas, boiled and deep fried potato cubes, butter, sliced onions, milk, fresh cream, plain flour (maida), tomato ketchup, chilli powder, salt] | 20 mins | 5 mins | [Punjabi Sabzis, Sabzis with Gravies, Indian Party, Birthday Party Main Dishes, Lunch Sabzi] | 6Makes 4 to 8 servings | Punjabi | One of the most popular items on most restaurant menus, the Vegetable Makhanwala features a balanced blend of spice and creaminess. Veggies cooked in butter are served in a base of milk cream, flavoured quickly and easily with tomato ketchup. Although using tomato ketchup is a quick and effective shortcut, it helps enhance the flavour of the curry and gives it a rich colour too. Add the deep-fried potatoes in the end to retain a bit of their crunch. The Vegetable Makhanwala is a mildly-spiced and creamy dish, which can be comfortably enjoyed even by kids, so it serves the whole family quite well. This version is so quick and easy that you can make it on any day. Serve it hot with rotis or puris. Try other recipes like Methi Malai Mutter or Hara Bhara Kebab in Green Gravy | [Combine the milk, cream, plain flour and tomato ketchup in a deep bowl and mix well using a whisk. Keep aside., Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes., Add the vegetables, milk-cream mixture, chilli powder and salt, mix well and cook on a slow flame for 2 to 3 minutes, while stirring occasionally., Switch off the flame, add the potatoes and mix very well., Serve hot.] | [Not Given] | vegetable-makhanwala-2180r |
| rcp2757 | Vegetable Makhanwala ( Microwave Recipe) | NA | NA | [chopped french beans, carrot, green peas, cauliflower florets, onion, baby corn, ginger (adrak), garlic (lehsun) cloves, tomatoes, turmeric powder (haldi), chilli powder, cumin seeds (jeera), garam masala, fresh cream, dried fenugreek leaves (kasuri methi), sugar, butter, salt, chopped coriander (dhania), butter] | 10 mins | 14 mins | [Punjabi Sabzis, Traditional Indian Sabzis, Microwave Subzi, Microwave, Microwave] | 4Makes 4 servings | Punjabi | Vegetables simmered in a rich tomato gravy. | [Combine the onion, ginger, garlic, tomatoes, turmeric powder and chilli powder in a glass bowl. Microwave on high for 4 minutes., Blend this mixture in a liquidiser to get a smooth puree. Keep aside., Put 2 tablespoons of butter and the cumin seeds in another glass bowl and microwave on high for 1 minute., Add the french beans, carrots, green peas, baby corn and cauliflower, cover with a lid and microwave on high for 5 minutes. Keep aside., In another glass bowl, add the remaining butter, cooked puree, vegetables, garam masala, cream, kasuri methi, sugar and salt and mix well. Microwave on high for 4 minutes., Serve hot, garnished with the chopped coriander and butter.] | [Energy, 197 cal, Protein, 3.2 g, Carbohydrates, 13.8 g, Fiber, 3.7 g, Fat, 14.6 g, Cholesterol, 0 mg, Vitamin A, 849.5 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.5 mg, Vitamin C, 28.1 mg, Folic Acid, 29.8 mcg, Calcium, 65.7 mg, Iron, 1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 122.4 mg, Potassium, 190.8 mg, Zinc, 0.3 mg] | vegetable-makhanwala--microwave-recipe-2757r |
| rcp651 | Vegetable Makhanwala, Microwave Veg Makhanwala | NA | NA | [diagonally cut french beans, cauliflower florets, diagonally cut carrot, green peas, butter, sliced onions, fresh cream, plain flour (maida), milk, tomato ketchup, chilli powder, salt] | 5 mins | 0 mins | [Quick Sabzis, Sabzis with Gravies, Microwave Subzi, Microwave, Raksha - Bandhan, Mother's Day, Teachers Day] | 4Makes 4 servings | NA | Let you taste buds revel in the delightfully creamy mouth-feel of this vegetable preparation. Although the word ‘makhan’ hints at the presence of butter—and of course, there is quite a bit of it—we can attribute the richness of the Vegetable Makhanwala more to the fresh cream and milk in it. Half a cup each of milk and fresh cream give this dish a luscious and creamy texture and rich flavour. A dash of tomato ketchup and common spice powders give it a peppy and tangy taste, while a brilliant assortment of veggies contributes varied textures and colours to it. We have made this dish quickly and easily using the microwave . You can also try other recipes like the Paneer Makhmali and the Methi Mutter Malai . | [Combine the french beans, cauliflower, carrot, green peas and ½ cup of water in a microwave safe bowl, mix well and microwave on high for 5 minutes. Keep aside., Put the butter in a microwave safe bowl and microwave on high for 15 seconds., Add the onions, mix well and microwave on high for 2 minutes., Add the fresh cream, plain flour, milk, tomato ketchup, chilli powder, cooked vegetables and salt, mix well and microwave on high for 3 minutes., Serve hot.] | [Energy, 160 cal, Protein, 3.6 g, Carbohydrates, 8.5 g, Fiber, 2.3 g, Fat, 12 g, Cholesterol, 0 mg, Vitamin A, 493.8 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 9 mg, Folic Acid, 11 mcg, Calcium, 91 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 46.4 mg, Potassium, 104 mg, Zinc, 0.2 mg] | vegetable-makhanwala-microwave-veg-makhanwala-651r |
| rcp41328 | Vegetable Masala Maggi, Masala Maggi Noodle | null | null | null | null | null | null | null | null | null | null | null | vegetable-masala-maggi-masala-maggi-noodle-41328r |
| rcp5234 | Vegetable Mayonnaise Sandwich | null | null | null | null | null | null | null | null | null | null | null | vegetable-mayonnaise-sandwich-5234r |
| rcp322 | Vegetable Munshu ( Chinese Cooking ) | NA | Veg | [plain flour (maida), oil, salt, sliced carrots, shredded cabbage, sliced capsicum, bean sprouts, sugar, oil, salt, plums, sugar, chilli powder, salt] | 20 mins | 20 mins | [Chinese Vegetable, Saute, Chinese Party, Mixer, Kadai Veg] | 6Makes 6 servings | Chinese | Vegetable munshu, these delicious tortillas stuffed with stir fried vegetables make a complete meal. | [Mix all the ingredients. Make a soft dough by adding enough water., Knead the dough well and keep aside for 30 minutes., Roll out small thin rounds of 150 mm. Diameter and cook them on both sides on a tava (griddle)., Heat the oil in a wok or frying pan on a high flame., Add the remaining ingredients and stir fry for 2 minutes., Slice the plums., Add the sugar, chilli powder and salt and cook on a slow flame until soft., Blend into a smooth sauce in a liquidiser., Adjust the sweetness according to taste., Spread some plum sauce on each tortilla, place some vegetables in the centre, roll up and serve.] | [Not Given] | vegetable-munshu--chinese-cooking--322r |
| rcp2577 | Vegetable Noodle Soup For Kids | NA | Veg | [carrot, tomato, cabbage, spring onions, capsicum, noodles, oil, cornflour, salt] | 10 mins | 13 mins | [Indian Noodles, Veg Noodles, One Dish Vegetarian Meals, Non-stick Pan, Kids Noodles, Recipes Kids can make, Snack Recipes for Kids] | 4Makes 4 servings | Indian | This is a mealy soup that your young ones will enjoy thoroughly. The best part is that they can make this satiating treat with their own little hands, with a spot of help from you. Delicious veggies and yummy noodles come together in a soupy form, seasoned simply with black pepper, to make this mouth-watering Vegetable Noodle Soup for Kids. Enjoy it immediately on preparation. Check out more recipes to cook with your kids under our recipes section of Let Your Kids Cook . | [Peel and grate the carrot. Keep aside., Chop a tomato, cabbage, spring onion and keep aside., Chop the capsicum and keep aside., Heat the oil in a deep non-stick pan, add all the vegetables and sauté on a medium flame for 2 minutes., Add 4½ cups of water , noodles and salt, mix well and cook on a medium flame for 10 minutes, while stirring occasionally., Combine the pepper, cornflour and 2 tbsp of water in a bowl, mix well and add to the soup, cook on a medium flame for 1 minute, while stirring occasionally., Serve immediately.] | [Not Given] | vegetable-noodle-soup-for-kids-2577r |
| rcp38992 | Vegetable Oats Pancake | BreakFast | NA | [oats flour, grated carrot, chopped spinach (palak), chopped coriander (dhania), chopped green chillies, salt, peanut oil oil, dahiwali pudina ki chutney green chutney] | 10 mins | 25 mins | [Breakfast Chillas, Indian Pancakes, Indian Independence Day, Tava, Indian Cancer Patients, Cancer Breakfast] | 7Makes 7 pancakes | Indian | vegetable oats pancake recipe | Indian style oats pancake | healthy veg oats pancake | with 17 amazing images. This is a simple and easy vegetable oats pancake recipe made from oats, carrots, spinach, coriander, green chillies and peanut oil. The Indian style oats pancake make a healthy breakfast or perfect for an evening snack. Oats can be used to make more than just porridge! Mix them with carrots and spinach to prepare these colourful, low calorie vegetable oats pancake that are as nutritious as well as innovative. Notes on vegetable oats pancake recipe. 1. To begin making the Vegetable Oats Pancake, we would require oats flour. Put 1 cup quick rolling oats in a small mixer jar. 2. Pulse until they have turned into a fine powder. You can store the oats flour in an airtight jar for 2 to 3 weeks. 3. We have used peanut oil in this recipe so that it becomes a healthy veg oats pancake, but you are free to use any vegetable oil you wish. See why these are healthy veg oats pancake. Let’s see the benefits of oats, carrots and spinach used in the recipe. Oats are rich in the beta-glucan enzyme which helps to lower blood cholesterol and glucose levels, while carrots and spinach are an excellent source of vitamin A. Carrots have the nutrient Beta Carotene which is a form of Vitamin A, helps prevent deterioration of the eye as one gets older and prevents night blindness. Spinach is one of the richest plant sources of Iron and it should be part of a healthy diet for everyone. Also do try other healthy breakfast recipes from our collection like the Rice and Moong Dal Idli, Jowar Palak Appe, Oats Rava Palak Dhokla and many more. Enjoy how to make vegetable oats pancake recipe | Indian style oats pancake | healthy veg oats pancake | with detailed step by step photos and video below. | [To make vegetable oats pancakes, combine all the ingredients, along with 1 cup of water in a deep bowl and mix well to form a batter of dropping consistency., Heat a non-stick tava (griddle) and grease it using ¼ tsp peanut oil., Pour a spoonful of the batter on it and spread in a circular motion to make 100 mm. (4”) round circle., Cook, using ¼ tsp of peanut oil, till it turns light brown in colour from both sides., Repeat with the remaining batter to make 6 more pancakes., Serve the immediately with dahiwali phudina ki chutney or green chutney.] | [Energy, 69 cal, Protein, 2 g, Carbohydrates, 7.9 g, Fiber, 1.6 g, Fat, 3.4 g, Cholesterol, 0 mg, Sodium, 5.6 mg] | vegetable-oats-pancake-38992r |
| rcp36123 | Vegetable Panchmel Khichdi | Dinner | Veg | [long grained rice (basmati), masoor (split red lentil) dal, chana dal (split bengal gram), yellow moong dal (split yellow gram), toovar (arhar) dal, ghee, cumin seeds (jeera), chopped garlic (lehsun), grated ginger (adrak), onion cubes, cabbage cubes, cauliflower florets, potato cubes, green peas, chilli powder, turmeric powder (haldi), coriander-cumin seeds (dhania-jeera) powder, chopped tomatoes, salt, curd (dahi), papad] | 15 mins | 15 mins | [Gujarati Khichdi, One Dish Vegetarian Meals, One Meal Dinner, Indian Pressure Cooker, Indian Party, Pressure Cooker, Kids Tiffin Box] | 6Makes 6 servings | Gujarati | vegetable panchmel khichdi recipe | mixed dal and vegetable khichdi | lentil vegetable khichdi | with 24 amazing images. This nutritious Vegetable Panchmel Khichdi is made of 4 dals and rice pressure cooked with a generous helping of crunchy vegetables, tomatoes and spice powders. Mildly spiced Panchmel khichdi which can be had as a one dish meal . Cooking the khichdi in a pressure cooker makes this a quick and easy recipe to make. Veg Panchmel Khichdi goes well with curd or a glass of buttermilk or mint chaas. Some prefer to have a kadhi with the Panchmel Khichdi and some mango pickle on the side. Fussy kids who don’t eat vegetables, this Vegetable Panchmel Khichdi is a heavenly solution for moms. There is a generous amount of vegetables like cabbage, cauliflower, onions, potatoes and green peas which your child will get from this Khichdi. Enjoy how to make vegetable panchmel khichdi recipe | mixed dal and vegetable khichdi | lentil vegetable khichdi | with detailed step by step photos and video below. | [To make vegetable panchmel khichdi, clean, wash and soak the rice and dals in a deep bowl for 15 minutes. Drain and keep aside., Heat the ghee in a pressure cooker and add the cumin seeds., When the seeds crackle, add the garlic and ginger and sauté on a medium flame for 1 minute., Add the onions and sauté on a medium flame for 1 minute., Add the cabbage, cauliflower, potatoes and green peas and sauté on a medium flame for 2 minutes., Add the chilli powder, turmeric powder, coriander-cumin seeds powder, tomatoes, rice, dals, salt and 3 cups of hot water, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Serv the vegetable panchmel khichdi hot with fresh curds and papad.] | [Energy, 249 cal, Protein, 6.6 g, Carbohydrates, 44.7 g, Fiber, 4.7 g, Fat, 4.9 g, Cholesterol, 0 mg, Sodium, 15.1 mg] | vegetable-panchmel-khichdi-36123r |
| rcp62 | Vegetable Paratha, Mixed Vegetable Paratha | NA | Vegan | [whole wheat flour (gehun ka atta), plain flour (maida), oil, salt, chopped spring onions, chopped french beans, chopped cauliflower, chopped carrot, mashed potatoes, oil, cumin seeds (jeera), chopped green chillies, chilli powder, dried mango powder (amchur), garam masala, chopped coriander (dhania), salt, plain flour (maida), oil, curd (dahi)] | 20 mins | 30 mins | [Punjabi roti recipes | Punjabi parathas, Parathas, All-in-one Parathas, Indian Tawa, Tava, Snack Recipes for Kids, Vegan] | 7Makes 7 parathas | Punjabi | mixed vegetable paratha recipe | veg paratha | Indian veg paratha | with 45 amazing images. mixed vegetable paratha recipe | veg paratha | Indian veg paratha is one of the most famous North Indian meal in itself. Learn how to make veg paratha. To make mixed vegetable paratha, for the dough combine the all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water. Keep aside. For the stuffing, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the green chillies and spring onions and sauté on a medium flame for 1 minute. Add the french beans, cauliflower, carrot and 2 tbsp of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Add the potatoes, chilli powder, dried mango powder, garam masala, coriander and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside. Divide the stuffing into 7 equal portions and keep aside. Divide the dough into 7 equal portions. Roll a portion of the dough into a 100 mm. (4”) diameter circle using a little plain flour for rolling. Place a portion of stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly. Roll again into a 150 mm. (6”) diameter circle using a little plain flour for rolling. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till golden brown spots appear on both the sides. Repeat steps 3 to 6 to make 6 more parathas. Serve immediately with pickle and curds. This is quite a favourite dish with all Indians, and you just need to try it once to find out why! The goodness of mixed veggies in the succulent stuffing makes the Indian veg paratha really satiating, while a dash of everyday spice powders makes it fabulously tasty. A mix of plain flour and whole wheat flour is used to give the veg paratha a perfect texture and also to ensure that it is easy to roll. If this mix is not proper, parathas could end up chewy or too tough. The best part about the mixed vegetable paratha is that it is made of everyday ingredients, so you can make it any time you want. And no need to fret if you do not have any of these veggies in your fridge, just throw in whatever you have, it will be tasty no matter what! These parathas can be served for Breakfast as well as a one dish meal. Tips for mixed vegetable paratha. 1. Always use a spatula and press down while cooking the paratha. This must be done all over the mixed vegetable paratha as we want all sides cooked evenly. 2. Cauliflower can be replaced with finely chopped cabbage. Enjoy mixed vegetable paratha recipe | veg paratha | Indian veg paratha | with step by step photos. | [Combine the all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water. Keep aside for 10 minutes., Heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the green chillies and spring onions and sauté on a medium flame for 1 minute., Add the french beans, cauliflower, carrot and 2 tbsp of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Add the potatoes, chilli powder, dried mango powder, garam masala, coriander and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside., To make vegetable paratha, divide the stuffing into 7 equal portions and keep aside., Divide the dough into 7 equal portions., Roll a portion of the dough into a 100 mm. (4”) diameter circle using a little plain flour for rolling., Place a portion of stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly., Roll again into a 150 mm. (6”) diameter circle using a little plain flour for rolling., Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till golden brown spots appear on both the sides., Repeat steps 3 to 6 to make 6 more parathas., Serve the vegetable paratha immediately with pickle and curds.] | [Energy, 153 cal, Protein, 4.1 g, Carbohydrates, 25.6 g, Fiber, 3.4 g, Fat, 4.1 g, Cholesterol, 0 mg, Sodium, 13.3 mg] | vegetable-paratha-mixed-vegetable-paratha-62r |
| rcp3080 | Vegetable Parathas for Babies, Mix Veg Parathas for Toddlers | BreakFast | NA | [chopped fenugreek (methi), grated bottle gourd (doodhi / lauki), grated carrot, whole wheat flour (gehun ka atta), curd (dahi) cow's milk, turmeric powder (haldi), cumin seeds (jeera) powder, salt, whole wheat flour (gehun ka atta), ghee, curd (dahi)] | 10 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Tava, Indian Breakfast Recipes for Kids, Recipes for Toddlers (1-3 Years), Recipes for Baby (10 to 12 Months)] | 6Makes 6 parathas | Punjabi | vegetable parathas for babies recipe | healthy veg paratha for kids | soft vegetable parathas for baby | mix veg parathas for toddlers | with 19 amazing images. vegetable parathas for babies recipe | healthy veg paratha for kids | soft vegetable parathas for baby | mix veg parathas for toddlers is all one meal for little one. Learn how to make healthy veg paratha for kids. To make vegetable parathas for babies, combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water. Divide the dough into 6 equal portions and roll each portion into a 75 mm. (3") diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each paratha, using ½ tsp of ghee, till golden brown spots appear on both the sides. Serve the vegetable parathas for babies lukewarm with fresh curds. Not all children eat vegetables easily, and moms are always at a loss of ways to hide this nutritious food group into the child’s meals! Mix veg parathas for toddlers is a delicious way to do this. Your baby will enjoy the mild, soothing flavour derived from apt spice powders, and the easily chewable texture, thanks to the addition of curds. The use of whole wheat flour adds fibre which can help to keep your baby’s digestive system healthy. To adapt to the flavours of little ones’, we have used only small quantity of jeera powder and a pinch of turmeric powder as a flavouring agent to make these yummy soft vegetable parathas for baby. Carrot and fenugreek leaves make this dish rich in vitamin A, which is extremely important for healthy vision. Serve these healthy veg paratha for kids for breakfast, at the start of your baby’s busy day, or during lunch time when she takes a break from ‘play’. Tips for vegetable parathas for babies. 1. The vegetables are absolutely your choice. You can use other veggies like beetroot, cabbage, cauliflower, spinach etc. Just ensure that you have chopped or grated them finely. 2. If you are making these parathas for kids less than a year, then it is recommended to check with your pediatrician for the usage of salt. 3. Wheat flour can be replaced with a combination of equal quantities of wheat flour and jowar flour. This is to introduce babies to a variety of flours. Enjoy vegetable parathas for babies recipe | healthy veg paratha for kids | soft vegetable parathas for baby | mix veg parathas for toddlers | step by step photos. | [To make vegetable parathas for babies, combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water., Divide the dough into 6 equal portions and roll each portion into a 75 mm. (3") diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook each paratha, using ½ tsp of ghee, till golden brown spots appear on both the sides., Serve the vegetable parathas for babies lukewarm with fresh curds.] | [Energy, 67 cal, Protein, 1.6 g, Carbohydrates, 8.4 g, Fiber, 1.5 g, Fat, 3 g, Cholesterol, 0.8 mg, Sodium, 4.2 mg] | vegetable-parathas-for-babies--mix-veg-parathas-for-toddlers-3080r |
| rcp30839 | Vegetable Pasta in Tomato Sauce, Vegetable Penne Recipe | Snacks | Veg | [chopped onions, diagonally cut capsicum, diagonally cut and blanched carrot, boiled green peas, boiled whole wheat penne, butter, fresh tomato pulp, chilli powder, sugar, salt] | 15 mins | 8 mins | [Easy Indian Veg, Comfort Foods, School Time Snacks, Pastas, Red Sauce Pasta, Indian Birthday Party, Healthy Foods for Kids] | 3Makes 3 servings | Indian | Kids love Pasta , and get irritated when you forbid store-bought, fat-laden pasta treats! Instead of a blanket ban on pasta, use smart homemade versions as a means of including more nutritious ingredients in their diet. Here, we have made the Vegetable Pasta in Tomato Sauce with whole wheat penne rather than the usual refined flour ones. Plus, we have also reduced the amount of pasta by boosting the content of vibrant and nutri-dense veggies. You will find that the whole wheat penne combines beautifully with the veggies and fresh tomato pulp, resulting in en exotic treat for the kids. Not only that, your children will benefit from the fibre and nutrients that the veggies bring to the table. Add 2 tbsp of grated cheese if needed. And, always keep in mind that this tasty treat should be enjoyed only occasionally and not everyday. Vegetable Pasta can be a one dish meal , but if you want to round out the meal serve along with Carrot and Spinach Soup and Cheesy Bread Fingers . | [Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the capsicum and sauté on a medium flame for 2 minutes., Add the carrot and green peas and sauté on a medium flame for 1 minute., Add the tomato pulp, chilli powder, sugar, salt and 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the whole wheat penne, mix gently and cook on a medium flame for 1 minute, while stirring occasionally., Serve immediately.] | [Energy, 166 cal, Protein, 5.9 g, Carbohydrates, 30.8 g, Fiber, 5.2 g, Fat, 1.9 g, Cholesterol, 5 mg, Sodium, 36.7 mg] | vegetable-pasta-in-tomato-sauce-vegetable-penne-recipe-30839r |
| rcp33521 | Vegetable Pasta, Healthy Kids Veg Pasta | Dinner | Veg | [chopped onions, chopped capsicum, blanched broccoli florets, chopped carrot, chopped tomatoes, wheat (gehun), whole wheat flour (gehun ka atta), milk, olive oil, chopped garlic (lehsun), chopped green chillies, grated mozzarella cheese, salt] | 20 mins | 7 mins | [Italian Veg Pasta, One Dish Vegetarian Meals, One Meal Dinner, White Sauce Pasta, Christmas, Children's Day, Italian Party] | 3Makes 3 servings | Italian | healthy kids vegetable pasta recipe | veggie packed pasta for kids | kid friendly veg pasta | Indian style white pasta for kids | with 27 amazing images. Reflecting their unbounded imagination and energy, kids generally favour all things bright and colourful! And that’s just what this nutritious Healthy Kids Vegetable Pasta aspires to be. Loaded with yummy and colourful veggies like capsicum, carrots and tomatoes, this tasty Kids Vegetable Pasta sits pretty and colourful on the table, sure to attract your kids. You can rest assured that the assortment of veggies will push up not just the taste of the veggie packed pasta for kids, but also the day’s reading in the nutrient meter! Whole wheat pasta and veggies, with just the right amount of cheese to make it lusciously tasty, this Healthy Kids Veg Pasta is a good choice to cook for your kids when they return from school. Aside from Healthy Kids Veg Pasta, you can also try our collection of kids veg pasta recipes like Mac‘n’Cheese or Macaroni Hot Pot. Enjoy how to make healthy kids vegetable pasta recipe | veggie packed pasta for kids | kid friendly veg pasta | Indian style white pasta for kids | recipe with detailed step by step photos below. | [To make vegetable pasta, combine the milk and whole wheat flour in a bowl, mix well and keep aside., Heat the olive oil in a broad non-stick pan, add the garlic, onions and capsicum and sauté on a medium flame for 2 minutes., Add the broccoli, carrot, tomatoes and green chillies and sauté on a medium flame for 2 minutes., Add the fussili, cheese, milk-whole wheat flour mixture and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Serve vegetable pasta immediately.] | [Energy, 179 cal, Protein, 6.3 g, Carbohydrates, 18 g, Fiber, 1 g, Fat, 7.8 g, Cholesterol, 10.8 mg, Vitamin A, 441.1 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.3 mg, Vitamin C, 26.5 mg, Folic Acid, 15.1 mcg, Calcium, 161.7 mg, Iron, 0.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 91.9 mg, Potassium, 119.8 mg, Zinc, 0.1 mg] | vegetable-pasta-healthy-kids-veg-pasta-33521r |
| rcp33753 | Vegetable Penne ( Exotic Diabetic Recipe ) | NA | Veg | [olive oil, chopped spring onions whites, sliced garlic (lehsun), blanched broccoli florets, blanched and sliced baby corn, capsicum slices, blanched and sliced zucchini, sweet corn kernels (makai ke dane), salt, cooked penne, grated mozzarella cheese] | 5 mins | 10 mins | [Pastas, Non-stick Pan, Quick Veg Pasta, Diabetic International Recipes] | 4Makes 4 servings | NA | An Italian meal is incomplete without pasta – and here is a luscious pasta recipe with loads of vegetables, whipped up especially for diabetics. Usually, pasta is high in calories as it is made using a generous quantity of cheese, but the health-conscious need not worry any more, as pasta can be made low calorie by using a moderate amount of mozzarella cheese and less oil. It can be made healthier too by using whole wheat pasta if it is easily available, however do not fret if it isn’t – this recipe is fine by itself if had in moderate amounts occasionally. | [Heat the oil in a deep non-stick pan, add the spring onion whites and garlic and sauté for 4 to 5 minutes., Add the broccoli, baby corn, capsicum, zucchini,corn, salt and pepper, toss well and sauté for another 2 to 3 minutes., Add the penne and toss gently., Serve hot garnished with cheese., This recipe has been developed only to satisfy the occasionally craving of a diabetic for exotic dishes as it contains certain ingredients which need to be used restrictively. Hence this does not qualify as a regular everyday meal., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 165 calories, Protein, 6.0 gm, Carbohydrates, 26.9 gm, Fat, 4.6 gm, Calcium, 60.5 mg, Iron, 1.3 mg, Folic acid, 2.3 mcg] | vegetable-penne--exotic-diabetic-recipe--33753r |
| rcp1580 | Vegetable Pulao | Lunch | Veg | [long grain rice (basmati), chopped mixed vegetables, oil, sliced onions, bayleaf (tejpatta), cinnamon (dalchini), cloves (laung / lavang), chopped green chillies, grated ginger (adrak), garam masala, coriander (dhania), curd (dahi), papad] | 10 mins | 20 mins | [Indian Party, Pressure Cooker, Quick Vegetarian Rice, khichdi Recipes, Indian Travel Food Rice, Biryani, Pulao, Lunch Pulao Rice] | 4Makes 4 servings | Indian | vegetable pulao recipe | quick pressure cooker pulao recipe | restaurant style veg pulao | with 15 amazing images. A rice delight that is loaded with veggies and flavoured subtly with a fine choice of spices, the Indian vegetable pulao is one dish that is famous all over the world. Within India too, it is so popular that there are umpteen versions of vegetable pulao, ranging from mild to spicy, and it is available in even tiny restaurants and roadside eateries! This vegetable pulao is a Quick Recipe and easy to make, but very tasty, with the added flavours of ginger, green chillies and garam masala. Prepare vegetable pulao as close to serving time as possible so that the flavours are fresh and strong.i Notes on vegetable pulao recipe. 1. For the Vegetable pulao recipe, we will first rinse the rice under running water. Wash until the starch runs out and you get clear water. This helps in getting separate rice grain after cooking. If you don't like your to eat your vegetable pulao plain, have it with Makhni Gravy or Kadhi. For more exciting pulao recipes glance through our collection of lunch pulao recipes. Enjoy how to make vegetable pulao recipe | quick pressure cooker pulao recipe | restaurant style veg pulao with detailed step by step photos and video below. | [To make vegetable pulao, soak the rice in enough water for 30 minutes, drain well and keep aside., Heat the oil in a pressure cooker, add the onions, bayleaf, cinnamon and cloves and sauté on a medium flame for 1 minute., Add the soaked rice and mixed vegetables, mix well and cook on a medium flame for 1 minute, while stirring continuously., Add the green chillies, ginger, garam masala, 2½ cups of hot water and salt, mix well and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Serve the vegetable pulao hot garnished with coriander.] | [Energy, 201 cal, Protein, 4 g, Carbohydrates, 37.2 g, Fiber, 3.3 g, Fat, 4 g, Cholesterol, 0 mg, Sodium, 10.1 mg] | vegetable-pulao-1580r |
| rcp33043 | Vegetable Pulao ( Weight Loss After Pregnancy ) | NA | Veg | [long grained rice (basmati), ghee, cinnamon (dalchini), cloves (laung / lavang), cardamoms, bayleaves, sliced onions, sliced carrots, diagonally cut french beans, sliced mushrooms (khumbh), green peas, salt] | 10 mins | 25 mins | [Saute, Indian Party, Non Stick Kadai Veg] | 4Makes 4 servings | Indian | Vegetable pulao, an aromatic pulao with low-cal but vitamin a rich chunky mushroom and mixed vegetables – best served with vegetable raita. | [Clean, wash and soak the rice in enough water for atleast 10 to 15 minutes. Drain and keep aside., Heat the ghee in a non-stick kadhai, add the cinnamon, cloves, cardamom and bayleaves and sauté on a medium flame for a few seconds., Add the onions, carrots, french beans, mushrooms, green peas, rice and salt, mix well and sauté on a medium flame for another minute., Add 3 cups of hot water, mix well and cook on a slow flame for 15 to 20 minutes or till the rice gets cooked and the water has evaporated. Serve hot.] | [Energy, 178 calories, Protein, 4.9 gm, Carbohydrates, 46.1 gm, Fat, 1.6 gm, Fibre, 0.9 gm, Vitamin A, 163.8 mcg, Zinc, 0.8 mg] | vegetable-pulao--weight-loss-after-pregnancy--33043r |
| rcp1871 | Vegetable Rice with Cheese Sauce | NA | NA | [rice (chawal), butter, cumin seeds (jeera), chopped onions, chopped garlic (lehsun), salt, cheese slices, butter, plain flour (maida), milk, salt, boiled french beans, chopped and boiled carrots, boiled sweet corn kernels (makai ke dane), butter, salt] | 15 mins | 19 mins | [Children's Day, Non-stick Pan, Kids After School, Kids Calcium Rich Indian recipes] | 3Makes 3 servings | Indian | Here is a flavourful and kids-friendly rice preparation with a patriotic hue. Kids will love the texture of the cheese sauce topped rice, as well as the colourful garnish of crisp, stir-fried veggies. While this is best had hot, it can also be packed for snack-time. | [Heat the butter in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the onions and garlic and sauté on a medium flame for 1 minute., Add the rice, salt and 1¼ cups of hot water, mix well and cook on a medium flame for 8 to 10 minutes, or till the rice is cooked, while stirring occasionally. Keep aside., Heat the butter in a broad non-stick pan, add the plain flour and cook on a medium flame for a few seconds., Add the milk, mix well and cook on a medium flame for 1 minute or till the sauce thickens, while stirring continuously., Add the cheese slices and salt, mix well and cook on a medium flame for 1 to 2 minutes or till the cheese melts, while stirring continuously. Keep aside., Heat the butter in a broad non-stick pan, add the french beans, carrots, sweet corn and salt and sauté on a medium flame for 1 to 2 minutes. Keep aside., Reheat the rice in a broad non-stick pan, add the cheese sauce and stir-fried vegetables, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Serve hot.] | [Energy, 281 cal, Protein, 8.6 g, Carbohydrates, 33.4 g, Fiber, 2.4 g, Fat, 11.7 g, Cholesterol, 36.3 mg, Sodium, 232.8 mg] | vegetable-rice-with-cheese-sauce-1871r |
| rcp5017 | Vegetable Risotto | NA | Veg | [rice (chawal), onion, chopped garlic (lehsun), chopped celery, chopped zucchini, yellow red green capsicum, fresh cream, milk, grated processed cheese, butter olive oil, salt] | 15 mins | 10 mins | [Italian risotto recipes, One Dish Vegetarian Meals, Traditional Indian Rice Recipes, Saute, Boiled Indian recipes] | 2Makes 2 servings | Indian | Vegetable risotto has colourful veggies in this dish makes them extremely appealing and also irresistible due to their aromatic flavours while being cooked. | [Heat the butter in a pan, add the onion and sauté till it turns translucent., Add the garlic and celery and sauté for a few more seconds and add all the vegetables and the salt and mix well. (don't let the garlic or onions or vegetables brown at all), When the vegetables have softened a little add the rice, cream, milk and cheese and mix well. Bring to a boil and simmer for a few minutes, adding a little water if required., Add the freshly crushed pepper, mix well and serve hot as a one-dish meal.] | [Not Given] | vegetable-risotto-5017r |
| rcp31085 | Vegetable Risotto ( Baked ) | NA | NA | [boiled arborio rice long grained rice (basmati), butter, chopped onions, chopped coloured capsicum, milk, fresh cream, grated processed cheese, salt freshly ground black pepper (kalimirch)] | 10 mins | 8 mins | [Italian risotto recipes, Italian Main Dish, Casseroles and Bakes, Baked, Savoury Baked, Easy Baked, Christmas] | 3Makes 3 servings | Italian | Vegetable risotto is a very easy and a delicious recipe. . . Actual risotto is made using arboria rice but you can also use basmati rice, it taste the same. . . This rice prepartion is cheesy, colorful and fun to eat. . Serve it with garlic bread. . | [Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent., Add the capsicum and sauté on a medium flame for 1 to 2 minutes or till the capsicum becomes soft., Add the rice, milk, cream, salt, pepper and ¼ cup of cheese, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally using a potato masher., Pour the mixture in a baking dish and spread it evenly using a spoon and sprinkle the remaining 1/2 cup of cheese on top., Bake in a pre-heated oven at 200°c (400°f) for 10 to 15 minutes., Serve immediately.] | [Energy, 487 cal, Protein, 13.2 g, Carbohydrates, 54.9 g, Fiber, 0.6 g, Fat, 22 g, Cholesterol, 53.3 mg, Sodium, 341.4 mg] | vegetable-risotto--baked--31085r |
| rcp41744 | Vegetable Salad with Lemony Apple Dressing | Snacks | Veg | [red cabbage, chopped cabbage, carrot cubes, cucumber cubes, capsicum cubes, salt freshly ground black pepper (kalimirch), chopped apple, lemon juice] | 15 mins | 0 mins | [Light Salads, Indian Salads with dressing, Western Party, Indian Healthy Veg Snack, Pregnancy Recipes to overcome heartburn, Healthy Fruit Snacks, Acidity Salads] | 4Makes 4 servings | Indian | A splash of colours and a blast of flavours, all in a stomach-friendly form! This Vegetable Salad with Lemony Apple Dressing is indeed a wonder worth experiencing. Bright and colourful veggies ranging from purple cabbage to carrot and capsicum give you a variety of flavours and textures, while a tangy dressing adds to the taste. Apple is blended with the dressing to balance the flavour and to give it a luscious mouth-feel. Raw vegetables help to alkalize the body and are less likely to ferment in the gut, thus helping to reduce the chances of acidity. Do not make this dressing in advance as it will decolorize. Also try other stomach friendly salads like the Apple Chickoo Salad with Muskmelon Dressing or Cucumber, Bean Sprouts and Apple Salad . | [Combine all the ingredients in a deep bowl and mix well., Pour the dressing over it and toss well., Serve immediately.] | [Energy, 33 cal, Protein, 0.9 g, Carbohydrates, 6.7 g, Fiber, 2.7 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 16.3 mg] | vegetable-salad-with-lemony-apple-dressing-41744r |
| rcp33416 | Vegetable Sandwich ( Mumbai Roadside Recipes ) | Snacks | NA | [chopped coriander (dhania), shredded spinach (palak), chopped green chillies, bread slices, lemon juice, salt, water, cumin seeds (jeera), cloves (laung / lavang), cinnamon (dalchini), black peppercorns (kalimirch), fennel seeds (saunf), star anise (chakri phool), black salt (sanchal), rock salt (sendha namak), dried mango powder (amchur), bread slices, butter, green chutney, cucumber, potato slices, sandwich masala, tomatoes slices, boiled beetroot slices, sliced onions, tomato ketchup, green chutney] | 25 mins | 3 mins | [Mumbai Street Food, Kitty Party Snacks, Picnic Sandwiches, Indian Travel Food Sandwiches] | 4Makes 4 sandwiches. | Indian | Mumbai veg sandwich recipe | vegetable sandwich | simple veg sandwich | how to make sandwich at home | with 35 amazing images Mumbai veg sandwich recipe | vegetable sandwich | simple veg sandwich | how to make sandwich at home is the most famous snack available on the streets of Mumbai. Learn how to make Mumbai veg sandwich. To make Mumbai veg sandwich, first make the green chutney using coriander, spinach, bread slice, green chillies, lemon juice, salt and water. Trim off the edges of each bread slice and apply some butter and ½ tsp of chutney on it. Place a slice of bread, with the buttered-chutney side facing upwards, on a clean and dry surface. Arrange 5 cucumber slices, 4 potato slices and sprinkle some sandwich masala evenly over it. Arrange 4 tomato slices, 3 beetroot slices, 2 onion slices and again sprinkle some sandwich masala evenly over it. Cover it with another slice of bread, with the buttered-chutney side facing downwards and press it lightly. Cut Mumbai veg sandwich into pieces and serve. Vegetable sandwich is a wholesome meal that you can feast on however short of time you are! You will find a sandwich ‘rekdi’ and a ‘bhaiyya’ making this plain sandwich at every corner of the street. Tips to make vegetable sandwich. 1. The main essence of this vegetable sandwich is the green chutney and sandwich masala. While you can buy the readymade chaat masala, if time permits try making it at home. 2. Make use of fresh bread slices only. 3. Don’t hesitate to sprinkle a generous amount of sandwich masala after each round of veggies. Each simple veg sandwich is neatly cut into six equal pieces and served with tomato ketchup and chutney. And not to worry if you like it piping hot… bhaiyya will be very happy to toast them for you. Besides this street style Vegetable Sandwich check out our collection of sandwich recipes which has recipes like Thai Sub Sandwich , Caramelized Onions and Cheese Panini , Cheese-N-Celery Sandwiches , Open Chunky Vegetable Sandwich , Burrata Cheese and Bellpepper Grilled Sandwich and many more. Enjoy Mumbai veg sandwich recipe | vegetable sandwich | simple veg sandwich | how to make sandwich at home with detailed step by step photos and video below. | [Heat a broad non-stick pan, add the cumin seeds, cloves, cinnamon, black peppercorns, fennel seeds and star anise and dry roast on a slow flame for 2 to 3 minutes. Keep aside to cool., Once cooled, blend in a mixer to a fine powder., Add the black salt, rock salt and dried mango powder and blend in a mixer till smooth., Use as required., Trim off the edges of each bread slice and apply some butter and ½ tsp of chutney on it and keep aside., Place a slice of bread, with the buttered-chutney side facing upwards, on a clean and dry surface., Arrange 5 cucumber slices, 4 potato slices and sprinkle some sandwich masala evenly over it., Arrange 4 tomato slices, 3 beetroot slices, 2 onion slices and again sprinkle some sandwich masala evenly over it., Cover it with another slice of bread, with the buttered-chutney side facing downwards and press it lightly., Cut into 6 equal pieces, place it on a plate and apply some butter evenly over it., Repeat steps 2 to 6 to make 3 more vegetable sandwich., Serve the vegetable sandwich immediately with tomato ketchup and green chutney., brown bread vegetable sandwich: replace white bread with brown bread for a healthier version of this delicacy., cheese vegetable sandwich: simply put a generous amount of grated cheese over the tomatoes (after step 4 in the above recipe), top with another slice of bread and some more grated cheese over it. Cut into 6 equal pieces and serve immediately., veg toast sandwich: place the sandwich in an electric toaster or a hand toaster and cook using butter till it turns brown and crisp on both sides. Remove and cut into 6 equal pieces and serve hot topped with butter and nylon sev., jain vegetable sandwich: to make a jain version, use generous amounts of cucumber and tomatoes in the above recipe. Do not add onions, potatoes and beetroot. You can have this sandwich as it is or toasted.] | [Energy, 266 cal, Protein, 5.8 g, Carbohydrates, 41.2 g, Fiber, 3.7 g, Fat, 8.7 g, Cholesterol, 25 mg, Sodium, 118.8 mg] | vegetable-sandwich--mumbai-roadside-recipes--33416r |
| rcp41541 | Vegetable Sandwich with Feta Yoghurt Spread | NA | NA | [crumbled feta cheese, curds (dahi) hung curds (chakka dahi), chopped mint leaves (phudina), dried oregano, salt freshly ground black pepper (kalimirch), wheat (gehun) burger buns, baby spinach, green cucumber, tomato slices, onion slices, salt freshly ground black pepper (kalimirch)] | 15 mins | 0 mins | [Cheese Sandwich, High Tea Party, Kitty Party Sandwiches, Picnic Sandwiches] | 4Makes 4 sandwiches | NA | Here is a juicy sandwich with a refreshing taste! The whole wheat burger buns are lined with tender, juicy spinach leaves and a luscious spread made of hung curds and feta cheese. Herbs like mint and oregano add to the taste of the spread. More veggies like cucumber, onions and tomatoes are packed into the sandwich to make it more filling and tasty. You will love the juicy crunch of veggies and the creamy, cheesy mouth-feel of the spread. Enjoy the Vegetable Sandwich with Feta Yoghurt Spread as soon as it is assembled as the veggies will let out water after a while. Do try other sandwiches like the Open Chunky Vegetable Sandwich and, the Vegetable Cheese Sandwich with Honey Mustard Dressing . | [Cut a burger bun horizontally into two and spread a little of the feta yoghurt spread evenly over both the halves., Place a lower half of the bun on a clean, dry surface and place 6 baby spinach leaves over it., Place 6 cucumber slices, 4 tomato slices and 2 onion slices over it. Sprinkle a little salt and pepper evenly over it., Cover with an upper half of the bun with the spread side facing downwards and press it lightly., Repeat steps 1 to 4 to make 3 more sandwiches., Serve immediately.] | [Energy, 100 cal, Protein, 3.3 g, Carbohydrates, 6.2 g, Fiber, 1.2 g, Fat, 1.8 g, Cholesterol, 4 mg, Vitamin A, 859 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.3 mg, Vitamin C, 14.3 mg, Folic Acid, 28.1 mcg, Calcium, 87.4 mg, Iron, 0.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 16.8 mg, Potassium, 117.5 mg, Zinc, 0.1 mg] | vegetable-sandwich-with-feta-yoghurt-spread-41541r |
| rcp1405 | Vegetable Satay | Snacks | Veg | [low-fat curds (dahi), besan (bengal gram flour), ginger (adrak) paste, garlic (lehsun) paste, chilli powder, dried fenugreek leaves (kasuri methi), garam masala, chopped coriander (dhania), oil, salt, low-fat paneer (cottage cheese) cubes, capsicum cubes, onion cubes, oil] | 20 mins | 10 mins | [Vegetarain Kebabs, Indian Snacks for Entertaining, Paneer Based Snacks, Low Calorie Indian Snacks, Western Party, Cocktail Party, Low Calorie Indian Snacks & Starters] | 20Makes 20 satay | Indian | Nothing can beat biting into a satay of succulent paneer pieces interspersed with crunchy veggies like onion and capsicum! But, it is possible to prepare these easily at home? In this innovative recipe, we have done away with the traditional technique of grilling, and prepared each Vegetable Satay on a tava without any special tools. In order to make this a low-cal version, we have used low-fat curds for the marinade, and opted for low-fat paneer too, making it possible to get a good dose of calcium and protein apart from the vitamin A that capsicum gives us. | [Combine the paneer, capsicum, onions and the marinade together in a deep bowl, toss gently and keep aside to marinate for 10 to 15 minutes., Thread a piece of the onion, 2 paneer cubes and a capsicum on a satay stick., Repeat with the remaining ingredients to make 19 more satays., Heat a non-stick tava (griddle), grease it lightly with ½ tsp oil, place 10 satays on it and cook using ½ tsp of oil till they turn light brown in colour from all the sides., Repeat step 4 to cook 1 more batch of 10 more satays., Serve immediately.] | [Energy, 19 cal, Protein, 0.9 g, Carbohydrates, 2 g, Fiber, 0.2 g, Fat, 0.8 g, Cholesterol, 0 mg, Sodium, 11.2 mg] | vegetable-satay-1405r |
| rcp36852 | Vegetable Shapes ( Recipe for Toddlers) | Snacks | NA | [semolina (rava), curds (dahi), grated carrot, boiled and crushed green peas, grated cabbage, ginger-green chilli paste, salt, fruit salt, oil, tomato ketchup green chutney] | 20 mins | 20 mins | [School Time Snacks, Healthy Foods for Kids, Finger Foods for Babies, Toddlers and Kids] | 12Makes 12 pieces | NA | Make your child learn different shapes and counting with fun and eases making this delicious snacks for them. | [Take the semolina in a bowl, add the curds, carrots, green peas, cabbage, ginger-green chilli paste, salt and ¼ cup of water and mix well till no lumps remain., It should be slightly thick but of pouring consistency., Just before making the vegetable shapes, add the fruit salt to the mixture, sprinkle little water over it., When the bubbles are formed mix it well and pour into a greased (mm) 8” thali., Steam in a steamer till done. Insert a knife or toothpick to check whether it is cooked., Remove and keep aside to cool. With the help of cookie cutter cut different shapes. (infact involve your child in the act and make him cut to learn new shapes)., Serve garnished with tomato sauce and little green chutney.] | [Not Given] | vegetable-shapes--recipe-for-toddlers-36852r |
| rcp32760 | Vegetable Shikampuri Kebab ( Kebabs and Tikkis Recipes) | Snacks | Veg | [roughly chopped and parboiled mixed vegetables, boiled , peeled and mashed potatoes, oil, sliced onions, ghee, cumin seeds (jeera), ginger-green chilli paste, turmeric powder (haldi), chilli powder, salt, chopped coriander (dhania), chopped mint leaves (phudina), mava (khoya), grated paneer (cottage cheese), bread crumbs, cardamom (elaichi) powder, freshly ground black peppercorns (kalimirch), oil] | 15 mins | 20 mins | [Vegetarain Kebabs, Paneer Based Snacks, Saute, Karwa Chauth, Diwali, Iftar Recipes for Ramadan / Ramzan, Diwali Snacks] | 10Makes 10 kebabs (10 kebab ) | NA | Perfect choice for a grand garden party, especially on a pleasant winter’s day, the Vegetable Shikampuri Kebab will pamper the diners and make them feel like kings and queens. Yes, that is how luxurious this kebab is. Although cooked simply on a tava with just a little oil, it still emanates a very rich feeling due to the combination of coarsely mashed veggies with khoya, paneer, browned onions and an assortment of flavour enhancers like mint, coriander, spice powders, pastes and aromatic whole spices too. | [Heat the oil in a broad non-stick pan, add the onions and sauté on a slow flame for 5 to 7 minutes or till the onions turn light brown in colour. Keep aside., Combine the mixed vegetables and potatoes in a mixer and blend to a coarse mixture. Keep aside., Heat the ghee in another broad non-stick pan and add the cumin seeds., When the seeds crackle, add the ginger-green chilli paste, turmeric powder, chilli powder, salt and prepared vegetable mixture and cook on a medium flame for 2 to 3 minutes, while stirring continuosly., Add the coriander and mint leaves and cook on a medium flame for another minute., Remove from the flame and allow the mixture to cool completely., Add the khoya, paneer, browned onions, bread crumbs, cardamom powder and black pepper powder and mix well., Divide the mixture into 10 equal portions and shape each portion into 75 mm. (3”) oval kebab., Heat a non-stick tava and grease it lightly using a little oil., Cook each kebab on the tava, using a little oil, till it turns golden brown in colour from both the sides., Drain on an absorbent paper and serve immediately.] | [Energy, 88 cal, Protein, 2.1 g, Carbohydrates, 5.9 g, Fiber, 0.8 g, Fat, 6.2 g, Cholesterol, 0 mg, Vitamin A, 177.9 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 5.5 mg, Folic Acid, 4.2 mcg, Calcium, 63.1 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 4.3 mg, Potassium, 35.5 mg, Zinc, 0.1 mg] | vegetable-shikampuri-kebab---kebabs-and-tikkis-recipes-32760r |
| rcp32663 | Vegetable Shikampuri Kebab Roll ( Wraps and Rolls) | Snacks | Veg | [ghee, caraway seeds (shahjeera), chopped ginger (adrak), chopped green chillies, turmeric powder (haldi), chilli powder, mixed vegetables carrot, green peas french beans, mashed potatoes, salt, chopped mint leaves (phudina), chopped coriander (dhania), grated paneer (cottage cheese), grated low fat mava (khoya), bread crumbs, freshly ground black pepper (kalimirch), cardamom (elaichi) powder, oil, chopped onions, chopped tomatoes, chaat masala] | 20 mins | 20 mins | [Paneer Based Snacks, Indian Rolls, Veg Roll, Kebab Party, Pan, Kids Wraps and Rolls] | 4Makes 4 rolls | Indian | An exquisite vegetarian variant of the famous hyderabadi shikampuri kebabs, these have been prepared with a fine blend of mashed vegetables, khoya and aromatic spices. Enticingly topped with makhani gravy, this kebab roll will make you feel like royalty. | [Heat 1 tbsp of ghee in a broad pan add the onions and saute till they turn dark brown in colour. Remove and keep aside., Heat the remaining 1 tbsp of ghee in the same pan and add the caraway seeds., When the seeds crackle, add the ginger, green chillies, turmeric powder, chilli powder, mixed vegetables, potatoes and salt and mix well. Mash lightly using the back of a spoon and sauté for 2 to 3 minutes, while stirring continuously., Add the mint leaves and coriander and sauté on a medium flame for another minute. Keep aside to cool., Add the paneer, mava, breadcrumbs, browned onions, pepper and cardamom powder and mix well., Divide the mixture into 8 equal portions and shape each portion into a 50 mm (2”) oval flat kebab. Heat a non-stick tava (griddle) and cook each kebab using ½ tsp of oil till they are golden brown in colour from all the sides., Drain on absorbent paper and keep aside., Combine the onions, tomatoes and chaat masala in a bowl, mix well and keep aside., Place a roti on a clean dry surface and place 2 tikkis in a single row in the centre of the roti., Arrange ¼th of the onion-tomato mixture over the tikkis., Finally spread 2 tbsp of the makhani gravy over it and roll it up tightly., Repeat with the remaining ingredients to make 3 more rolls., Wrap a tissue paper around each roll and serve immediately.] | [Not Given] | vegetable-shikampuri-kebab-roll--wraps-and-rolls-32663r |
| rcp1347 | Vegetable Soup | NA | NA | [yellow moong dal (split yellow gram), chopped tomatoes, chopped onions, chopped onions, chopped tomatoes, carrot juliennes, chopped spinach (palak), oil, tomato ketchup, salt freshly ground black pepper (kalimirch)] | 15 mins | 18 mins | [Chunky Indian Soups, Pressure Cooker, Non-stick Pan, Low Calorie Soups, Monsoon Soups] | 3Makes 3 servings | Indian | If ‘Vegetable Soup’ sounds too similar, read this recipe before you decide! This version of the ever-popular soup comes with an innovative twist, as it uses a stock of moong dal, tomatoes and onions, which imparts a very pleasing consistency and flavour to this nutritious soup. With loads of crunchy veggies and a tinge of tomato too, each spoonful of this toothsome soup is a feast to the taste buds. | [Combine the moong dal, tomatoes, onions and 3 cups of water in a pressure cooker and pressure cook for 2 whistles., Allow the steam to escape before opening the lid., Blend the mixture using a blender till smooth. Keep aside., Heat the oil in a deep pan, add the onions and sauté on a medium flame for 1 minute., Add all the vegetables, except the tomatoes and sauté on a medium flame for 1 to 2 minutes., Add the prepared stock and tomatoes, mix well and cook on a medium flame for 4 minutes, while stirring occasionally., Add the tomato ketchup, salt and pepper, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Serve hot.] | [Energy, 84 cal, Protein, 2.8 g, Carbohydrates, 10.6 g, Fiber, 1.8 g, Fat, 3.6 g, Cholesterol, 0 mg, Sodium, 68.1 mg] | vegetable-soup-1347r |
| rcp40 | Vegetable Soup , Indian Style Vegetarian Soup | NA | NA | [chopped tomatoes, shredded cabbage, grated carrot, oil, chopped onions, bayleaf (tejpatta), cloves (laung / lavang), peppercorns (kalimirch), cinnamon (dalchini), cornflour water, baked beans, salt, grated processed cheese] | 15 mins | 25 mins | [Chunky Indian Soups, Raksha - Bandhan, Christmas, Mother's Day, Father's Day, Italian Party, Western Party] | 4Makes 4 servings | Indian | vegetable soup recipe | Indian vegetable soup | easy homemade vegetable soup | restaurant style veg soup | Indian vegetable soup is a pleasing soup for cold winter days. Learn how to make restaurant style veg soup. Cabbage, carrots and onions combine in a tomato base in easy homemade vegetable soup to make this heart-warming soup. The dominant flavour cheese compliments very well with the crunchiness of vegetables. To make vegetable soup, combine tomatoes and 4 cups of water and cook for 8 to 10 minutes. Cool and blend in a mixer till smooth. Heat the oil, add the onions and saute them for 2 minutes. Add the bayleaf, cloves, peppercorns and cinnamon, mix well and sauté on a medium flame for a few seconds. Add the cabbage and carrots, mix well and sauté on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the prepared tomato base, cornflour-water mixture, mix well and cook for a minute, while stirring continuously. Add the salt and baked beans, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Serve hot garnished with cheese. Baked beans add on to the flavor and crunch to this Indian vegetable soup. Serve it with herbed toasted bread for a pleasant meal experience. Tips for vegetable soup. 1. Buy the best red tomatoes to get a bright red coloured soup. 2. Ensure to mix cornflour and cold water or room temperature water, as hot or warm water makes it turn lumpy. 3. You can also add sliced capsicum along with onions if you wish to. Enjoy vegetable soup recipe | Indian vegetable soup | easy homemade vegetable soup | restaurant style veg soup | Indian vegetable soup | with video and recipe below. | [To make vegetable soup, combine the tomatoes and 4 cups of water in a deep kadhai and cook on a high flame for 8 to 10 minutes., Remove from the flame and allow the mixture to cool., Once cooled, blend in a mixer to a smooth mixture. Keep aside., Heat the oil in a deep kadhai, add the onions and sauté on a medium flame for 2 to 3 minutes., Add the bayleaf, cloves, peppercorns and cinnamon, mix well and sauté on a medium flame for a few seconds., Add the cabbage and carrots, mix well and sauté on a medium flame for 3 to 4 minutes, while stirring occasionally., Add the prepared tomato base, cornflour-water mixture, mix well and cook for a minute, while stirring continuously., Add the salt and baked beans, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Serve the vegetable soup hot garnished with cheese.] | [Energy, 134 cal, Protein, 2.6 g, Carbohydrates, 13.9 g, Fiber, 4.3 g, Fat, 7.9 g, Cholesterol, 0 mg, Sodium, 108 mg] | vegetable-soup--indian-style-vegetarian-soup-40r |
| rcp2994 | Vegetable Stew ( Pregnancy Cookbook ) | NA | Veg | [onion , sliced, black peppercorns (kalimirch), clove (laung / lavang), cinnamon (dalchini), garlic (lehsun) , chopped, chopped celery, sliced mushrooms (khumbh), carrot juliennes, capsicum strips, plain flour (maida), fresh cream, butter, salt] | 15 mins | 20 mins | [One Dish Vegetarian Meals, Saute, Boiled Indian recipes, Pregnancy Iron Rich Indian Foods, Pregnancy Fiber Rich, Protein Rich foods for Pregnancy, Pregnancy Soups] | 4Makes 4 servings | Indian | This nourishing aromatic broth is good for those days when you feel least inclined to cook up a whole meal. Try this when your appetite is better in second and third trimesters. This make a great one dish meal when served with hot dinner rolls or steamed rice. Packed with fibre, protein and iron, this dish is one your family will also love. | [Heat the butter and sauté the onion slices till they are lightly browned., Add the peppercorns, clove and cinnamon., Add the garlic, celery, mushrooms, carrots and capsicum and sauté till they are lightly browned in colour and all the liquid has evaporated., Add the flour and cook for another 4 to 5 minutes till the flour is light brown in colour., Add 1½ cups of water and bring to a boil, stirring continuously so that no lumps remain., Allow to simmer for 5 to 7 minutes adding a little more water if required., Add the fresh cream and serve hot with bread rolls or plain rice.] | [Energy, 59 cal, Protein, 1 g, Carbohydrates, 5.4 g, Fiber, 1.4 g, Fat, 3.8 g, Cholesterol, 7.5 mg, Sodium, 37.2 mg] | vegetable-stew---pregnancy-cookbook--2994r |
| rcp1667 | Vegetable Stew ( Idlis and Dosas) | NA | Veg | [coconut milk (nariyal ka doodh), coconut oil, mustard seeds ( rai / sarson), green chilli, grated ginger (adrak), curry leaves (kadi patta), whole dry kashmiri red chilli, chopped onions, green peas, chopped potatoes, chopped carrot, chopped french beans, cornflour water, sugar, salt, freshly ground black pepper (kalimirch), chopped coriander (dhania), appam] | 15 mins | 25 mins | [South Indian Curries / Sabzis, Kerala Cuisine, Sabzis with Gravies, Traditional Indian Sabzis, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Indian Party] | 4Makes 4 servings | Kerala | vegetable stew recipe | South Indian vegetable stew | vegetable curry for idlis and dosas | with 30 amazing images. vegetable stew is a delicious and aromatic accompaniment that pairs perfectly with popular South Indian dishes like idlis (steamed rice cakes) and dosa (fermented crepe), or steamed rice. Here's a note on vegetable stew for idlis and dosas: vegetable stew for idlis and dosas is a flavorful and comforting dish that consists of a creamy coconut milk-based curry with a medley of vegetables. This stew is a popular side dish in South Indian cuisine and is often served alongside soft and fluffy idlis or crispy and savory dosas. The key component of vegetable stew is the coconut milk, which lends a rich and creamy texture to the dish. The mild sweetness and nuttiness of coconut milk complement the mild spices and vegetables, creating a harmonious and satisfying flavor profile. Common vegetables used in vegetable stew for idlis and dosas include carrots, potatoes, peas and French beans. These vegetables are cooked in a fragrant coconut milk broth infused with curry leaves, ginger and green chilies, resulting in a colorful and aromatic stew. Tempering spices like mustard seeds, cumin seeds, and whole dried red chilies in coconut oil adds depth and complexity to the vegetable stew, enhancing its overall flavor. Freshly grated coconut may also be added for an extra burst of coconut essence and texture. vegetable stew for idlis and dosas is a versatile dish that can be customized to suit individual preferences. It can be made with or without onions and garlic, making it a suitable Jain sabzi, for various dietary restrictions. The stew is also often garnished with fresh cilantro leaves or curry leaves for a pop of color and freshness. This wholesome and nutritious vegetable stew is not only a delicious accompaniment to idlis and dosas but also a balanced meal in itself. Packed with vitamins, fiber, and plant-based goodness from the vegetables and coconut milk, this stew provides a nourishing and satisfying dining experience. vegetable stew for South Indian food can also be known by the following names: 1. Vegetable Ishtu 2. Veg Kurma 3. Veg Korma 4. Mixed Vegetable Curry 5. Vegetable White Curry 6. South Indian Vegetable Curry 7. Coconut Milk Vegetable Curry These names may vary slightly depending on the region or specific recipe variations within South Indian cuisine. In conclusion, vegetable stew for idlis and dosas is a delightful and aromatic dish that enhances the dining experience when paired with South Indian favorites. Whether enjoyed for breakfast, brunch, or dinner, this stew adds a touch of comfort and flavor to every meal, making it a beloved choice among fans of South Indian cuisine. Pro tips for vegetable stew. 1. Add 1 cup coconut milk. Coconut milk offers a unique richness and creaminess to the stew. Coconut milk contributes a subtle sweetness and a touch of tropical aroma to the stew. Coconut milk can help thicken the stew naturally, contributing to a more satisfying texture compared to using only water or vegetable broth. 2. Add 1 1/2 cup chopped potatoes. Potatoes add a satisfying body and texture to the stew. They soften and become tender during the cooking process, offering a delightful contrast to the other vegetables which may remain firmer. Potatoes are generally an affordable and readily available ingredient, making them a practical choice for many vegetable stew recipes. Enjoy vegetable stew recipe | South Indian vegetable stew | vegetable curry for idlis and dosas | with step by step photos. | [To make vegetable stew, heat the coconut oil in a broad non-stick pan, add the mustard seeds and let them crackle., Add the green chilli, ginger, curry leaves and kashmiri red chillies. Sauté for a few seconds., Add the onions and sauté on a medium flame for 2 to 3 minutes., Add the green peas, potatoes, carrots, french beans and 1 1/2 cups water., Cover and cook for 15 minutes or until vegetables are cooked., Add the coconut milk and cook on low heat for 2 to 3 minutes., Add the cornflour-water mixture, salt and pepper, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Garnish with coriander and serve the vegetable stew hot with appam.] | [Energy, 287 cal, Protein, 3.6 g, Carbohydrates, 16.9 g, Fiber, 4 g, Fat, 24.2 g, Cholesterol, 0 mg, Sodium, 23.6 mg] | vegetable-stew---idlis-and-dosas-1667r |
| rcp22195 | Vegetable Stew ( Zero Oil Rotis and Subzis ) | NA | NA | [plain flour (maida), vegetable stock, onions, black peppercorns (kalimirch), clove (laung / lavang), cinnamon (dalchini), chopped garlic (lehsun), chopped celery, carrot cubes, round gourd (tinda), salt, sliced mushrooms (khumbh)] | 15 mins | 20 mins | [International Curries, Boiled Indian recipes, Low Calorie Sabzis, Zero Oil Subzis] | 4Makes 4 servings | Indian | Easy-to-make, yet delicious now that's a good combination of attributes for a recipe! Cooking dinner can be tiresome after a hectic day, but here is a healthy and yummy dinner which you can whip up in a matter of minutes with the vegetables and Whole Wheat Bread stocked in your refrigerator. Use any vegetables of your choice. | [Dissolve the plain flour in ¼ cup of vegetable stock. Keep aside., Heat a non-stick sauce pan on a medium flame and when hot, add the onions., Dry roast for sometime while stirring continuously till they are lightly browned., Add the peppercorns, clove and cinnamon and dry roast for another minute while continuing to stir., Add the garlic, celery, carrots, tendli, salt and the remaining vegetable stock and cook on a low flame till the vegetables are tender., Add the mushrooms and simmer for 3 to 4 minutes., Add the plain flour-vegetable stock mixture and bring to boil, while stirring continuously so that no lumps remain., Allow to simmer for 5 to 7 minutes adding a little water if required., Serve hot.] | [Not Given] | vegetable-stew--zero-oil-rotis-and-subzis--22195r |
| rcp2465 | Vegetable Stew On A Shortcrust Pastry | Dinner | Veg | [short crust pastry, french bean cubes, carrot cubes, cauliflower florets, potato cubes, green peas, plain flour (maida), oil, sliced onions, cloves (laung / lavang), cinnamon (dalchini), salt, chopped tomatoes, tomato ketchup, chilli powder, sugar] | 30 mins | 13 mins | [American, One Dish Vegetarian Meals, One Meal Dinner, Christmas, Western Party] | 4Makes 4 servings | American | This innovative snack features short crust pastries loaded with mixed veggies, in a creamy and tangy base. Tomatoes and ketchup give the filling a lovely tanginess, while an assortment of spices gives it a tempting aroma and spicy flavour. Plain flour is used to thicken the mixed vegetable stuffing and give it a creamy mouth-feel. The Vegetable Stew on a Shortcrust Pastry is easy to make as it does not require any baking. Enjoy it immediately upon preparation. Enjoy as it is or with a bowl of soup for a satiating meal. | [Combine the plain flour and ¼ cup of water in a bowl, mix well and keep aside., Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 3 minutes., Add the cloves and cinnamon and sauté on a medium flame for 30 seconds., Add all the vegetables, salt and 1 cup of water, mix well and cook on a medium flame for 8 minutes, while stirring occasionally., Add the tomatoes, tomato ketchup, chilli powder, sugar, maida-water mixture and little salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside., Divide the filling into 2 equal portions,., Take 1 short crust pastry and put a portion of the filling in it and spread it evenly., Repeat step 2 to make 1 fill one more short crust pastry., Serve immediately.] | [Energy, 395 cal, Protein, 6.6 g, Carbohydrates, 40.7 g, Fiber, 2 g, Fat, 23 g, Cholesterol, 0 mg, Vitamin A, 926.6 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.3 mg, Vitamin C, 12 mg, Folic Acid, 12.8 mcg, Calcium, 37.8 mg, Iron, 1.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 224.6 mg, Potassium, 146.7 mg, Zinc, 0.4 mg] | vegetable-stew-on-a-shortcrust-pastry-2465r |
| rcp421 | Vegetable Stock ( Thai Cooking ) | NA | NA | [chopped onions, chopped carrot, chopped celery (ajmoda), lemongrass (hare chai ki patti), black peppercorns (kalimirch)] | 10 mins | 25 mins | [Thai Basic] | 4Makes 4.5 cups | Thai | Thai vegetable stock recipe | vegetable stock for Thai soups | Thai vegetable stock with lemon grass | with 9 amazing images. Thai vegetable stock recipe | vegetable stock for Thai soups | Thai vegetable stock with lemon grass is a neutral yet flavourful liquid which makes the soups appetizing. Learn how to make Thai vegetable stock with lemon grass. To make Thai vegetable stock, combine all the vegetables in a deep non-stick pan with 6 cups of water, mix well and cook on a medium flame for 15 to 20 minutes or till it reduces to about ¾th of its quantity. Strain it using a strainer. Keep the vegetable stock aside and discard the vegetables. Use the clear vegetable stock as required. Vegetable stock is a flavourful liquid made by simmering water with some vegetables. It can be used as a base for different soups and sauces instead of water to give it a better flavour profile. Lemon grass is used along with other vegetables to prepare this Thai vegetable stock with lemon grass to give it a subtle Thai flavour. We have used this Thai Vegetable Stock recipe in a soup recipe - Paneer, Vermicelli and Mushroom Vegetable Broth. While most people think of soups to make use of stock, it can also be used to make and aromatic stir-fried vegetables flavoured with lemon grass like Lemon Grass Spicy Vegetables. The vegetables used to make vegetable stock for Thai soups have a wealth of water soluble nutrients that are released into the water and are retained by the stock. You can benefit from them, though in small quantities. Tips for Thai vegetable stock. 1. You can roughly chop all the vegetables roughly and add them to boiling water. 2. If you don’t have carrots, you can use cabbage cubes, cauliflower, broccoli etc. Basically make use of crunchy veggies and not mushy veggies. 3. As an added dose of flavour, you can also add galangal to this Thai vegetable stock. 4. Remember to discard the veggies finally. Enjoy Thai vegetable stock recipe | vegetable stock for Thai soups | Thai vegetable stock with lemon grass | with step by step photos. | [To make thai vegetable stock, combine all the vegetables in a deep non-stick pan with 6 cups of water, mix well and cook on a medium flame for 15 to 20 minutes or till it reduces to about ¾th of its quantity., Strain it using a strainer., Keep the vegetable stock aside and discard the vegetables., Use the thai vegetable stock as required.] | [Energy, 27 cal, Protein, 0.6 g, Carbohydrates, 5.9 g, Fiber, 1.7 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 21.9 mg] | vegetable-stock--thai-cooking--421r |
| rcp40631 | Vegetable Tikki, Healthy Non Fried Veg Tikki | Snacks | Veg | [grated bottle gourd (doodhi / lauki), boiled peeled and grated potatoes, green peas, grated carrot, chopped onions, besan (bengal gram flour), chopped coriander (dhania), chopped mint leaves (phudina), chopped green chillies, caraway seeds (shahjeera), salt, chopped mint leaves (phudina), dried mango powder (amchur), chilli powder, bread crumbs, oil, green chutney] | 20 mins | 15 mins | [Punjabi Swadisht Nashta, Rajasthani Naashta, Quick breakfast, Vegetarain Kebabs, Quick Evening Snacks, Indian Snacks for Entertaining, Chaat] | 14Makes 14 tikkis | Rajasthani | vegetable tikki recipe | healthy tava vegetable tikki | quick non fried vegetable tikki | with 33 amazing images. vegetable tikki recipe | healthy tava vegetable tikki | quick non fried vegetable tikki is a sumptuous Indian starter perfect for parites. To make vegetable tikki, combine all the ingredients in a deep bowl and mix very well using your hands. Divide the mixture into 14 equal portions. Roll a portion of the mixture into a 50 mm. (2”) diameter circle. Roll the tikkis in breadcrumbs till they are evenly coated from all the sides. Heat a non-stick tava (griddle), grease it with oil and cook 7 tikkis at a time using a little oil on a medium flame till they turn golden brown in colour from both the sides. Repeat step 5 to cook 7 more tikkis. Top each tikki with a little of the prepared mixture and serve immediately with green chutney. Vegetable tikki is a lip-smacking tikki made with a colourful mix of veggies, ranging from green peas and carrots to potatoes and bottle gourd, together with aromatic herbs like coriander and mint. These savoury healthy tava vegetable tikkis are bursting with the right mix of flavours, texture and aroma. While we have used some amount of potatoes for binding and bread crumbs for rolling, these are not deep fried. Experience the benefits of vegetables packed with in this dish! Make these quick non fried vegetable tikki as pre-dinner bites served with dahiwali pudina ki chutney or enjoy as a filling snack with ragda or chole. Tips for vegetable tikki. 1. The pumpkin is grated thickly so that it does not release a lot of water. Use the thicker end of the grater. If it releases water, squeeze out lightly. 2. Use your hands to mix the tikki filling. Mix gently. 3. Roll all the tikki in breadcrumbs till they are evenly coated from all the sides. Once you have rolled the tikkis you should cook them quickly as they can release water. Enjoy vegetable tikki recipe | healthy tava vegetable tikki | quick non fried vegetable tikki | with step by step photos. | [To make the vegetable tikki, ombine all the ingredients in a deep bowl and mix very well using your hands., Divide the mixture into 14 equal portions., Roll a portion of the mixture into a 50 mm. (2”) diameter circle., Roll the tikkis in breadcrumbs till they are evenly coated from all the sides., Heat a non-stick tava (griddle), grease it with oil and cook 7 tikkis at a time using a little oil on a medium flame till they turn golden brown in colour from both the sides., Repeat step 5 to cook 7 more tikkis., Top each vegetable tikki with a little of the prepared mixture and serve immediately with green chutney.] | [Energy, 33 cal, Protein, 0.6 g, Carbohydrates, 3.3 g, Fiber, 0.8 g, Fat, 1.9 g, Cholesterol, 0 mg, Sodium, 3 mg] | vegetable-tikki-healthy-non-fried-veg-tikki-40631r |
| rcp40434 | Vegetable Tomato Omelette Sandwich | Lunch | Veg | [chopped tomatoes, besan (bengal gram flour), chopped coriander (dhania), chopped green chillies, cumin seeds (jeera) powder, turmeric powder (haldi), asafoetida (hing), chilli powder, salt, oil, bread toast, butter, green chutney, potato slices, chaat masala, cucumber slices, sliced onions, tomato, green chutney] | 20 mins | 15 mins | [Breakfast Sandwiches, School Time Snacks, Evening Tea Snacks, One Dish Vegetarian Meals, One Meal Dinner, Indian Tiffin Box, Lunch box, Dabba, Indian Party] | 4Makes 4 sandwiches. (4 sandwich ) | Indian | vegetable tomato omelette sandwich recipe | eggless omelette sandwich | Indian tomato omelette sandwich | with 26 amazing images. vegetable tomato omelette sandwich recipe | eggless omelette sandwich | Indian tomato omelette sandwich can be enjoyed as a snack as well as a one-dish meal. Learn how to make eggless omelette sandwich. In this Indian tomato omelette sandwich, the sumptuous omelette made of a batter of besan with chopped tomatoes and flavoured with spice powders and spicy green chillies is made all the more satiating by sandwiching it between bread slices layered with peppy green chutney and sliced veggies. This unique Vegetable Tomato Omelette Sandwich, with its excitingly different texture and flavour, gets a peppy boost from a sprinkling of chaat masala, which makes it chatpata and totally irresistible snack that fulfills your palate and your tummy! You can enjoy this eggless omelet sandwich for breakfast or as an evening snack or serve in the tiffin for kids and office-goers. Indian vegetable omelet sandwich is a wonderful snack to accompany tea, because it is both filling and tasty as well. Tips for vegetable tomato omelette sandwich recipe: 1. Instead of white bread loaf, you can also make the Vegetable Tomato Omelette Sandwich using Whole Wheat Bread or Multigrain Bread. 2. In the batter for the Tomato Omelette you can use green chilli paste instead of chopped green chillies. 3. You can also use beetroot slices to make the sandwich. Enjoy vegetable tomato omelette sandwich recipe | eggless omelette sandwich | Indian tomato omelette sandwich | with detailed step by step recipe photos. | [Combine all the ingredients with approx. ½ cup of water in a deep bowl and mix well to make a batter of pouringconsistency., Divide the batter into 4 equal portions and keep aside., Heat a non-stick tava (griddle) and grease it lightly with oil., Pour a ladleful of the batter on the tava (griddle) and spread in a circular motion to make a 125 mm. (5”) diameter circle., Cook on a medium flame, using a little oil, till golden brown spots appear on both the sides., Repeat steps 4 and 5 to make 3 more tomato omelettes., Cut each tomato omelette into 4 equal pieces and keep aside., Apply 1 tsp of butter and ½ tsp of green chutney on 3 bread slices., Place a slice of bread, with the buttered-chutney side facing upwards, on a clean and dry surface. Arrange 4 potato slices over it and sprinkle little chaat masala evenly over it., Arrange 4 cucumber slices evenly over it and place 1 onion slice in the centre., Again sprinkle little chaat masala evenly over it and place another bread slice over it, with the buttered-chutney side facing upwards., Arrange 4 tomato omelette pieces evenly over it, cover it with another slice of bread with the buttered-chutney side facing downwards and press it lightly., Cut the sandwich diagonally into 2 pieces using a sharp knife., Repeat steps 1 to 6 to make 3 more sandwiches., Serve immediately with tomato ketchup and green chutney.] | [Energy, 380 cal, Protein, 14.5 g, Carbohydrates, 68.5 g, Fiber, 8.4 g, Fat, 5.4 g, Cholesterol, 0 mg, Vitamin A, 336.3 mcg, Vitamin B1, 0.3 mg, Vitamin B2, 0.1 mg, Vitamin B3, 2.2 mg, Vitamin C, 19.9 mg, Folic Acid, 81 mcg, Calcium, 55.8 mg, Iron, 3.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 42.2 mg, Potassium, 467.8 mg, Zinc, 1 mg] | vegetable-tomato-omelette-sandwich-40434r |
| rcp33740 | Vegetable Tortilla Soup ( Exotic Diabetic Recipe ) | NA | Veg | [oil, chopped garlic (lehsun), chopped celery, chopped spring onions, vegetable stock, sliced carrots, cooked sweet corn kernels (makai ke dane), cooked rajma (kidney beans), cumin seeds (jeera) powder, dry red chilli flakes (paprika), chopped coriander (dhania), crushed tortilla chips, grated processed cheese] | 10 mins | 10 mins | [Indian Clear Soups, Low Cal Soups, Quick Vegetarian Soups, Healthy Veg Soups, Diabetic Soups, Healthy Chunky Soups Broth, Healthy Low Calorie Soups] | 4Makes 4 servings | Indian | Wow, that’s a lot of ingredients in one recipe! But do not let that intimidate you. The more of these vegetables you include in this recipe, the more nutritious it is. In fact, you can just make use of whatever vegetables you have readily at home! | [Heat the oil in a deep non-stick pan, add the garlic, celery and spring onions and sauté for 2 to 3 minutes over a medium flame, while stirring continuously., Add the vegetable stock, carrots, corn, rajma, salt, cumin seeds powder, red chilli flakes and coriander, mix well and simmer for another 5 to 7 minutes., Just before serving, add the tortilla chips and cheese and mix gently., Serve hot., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 57 cal, Protein, 1.6 g, Carbohydrates, 9.6 g, Fiber, 2.5 g, Fat, 1.4 g, Cholesterol, 0 mg, Sodium, 31.5 mg] | vegetable-tortilla-soup--exotic-diabetic-recipe--33740r |
| rcp40643 | Vegetable Upma, South Indian Style Vegetable Rava Upma | BreakFast | NA | [chopped and boiled mixed vegetables, semolina (rava / sooji), oil, mustard seeds ( rai / sarson), urad dal (split black lentils), asafoetida (hing), chopped onions, curry leaves (kadi patta), ginger-green chilli paste, salt, chopped coriander (dhania), lemon juice] | 15 mins | 8 mins | [Maharashtrian Breakfast, Quick breakfast, Breakfast Upma, Poha, Non-stick Pan, Quick Breakfast Indian] | 4Makes 4 servings | Maharashtrian | vegetable upma | vegetable rava upma | South-Indian style vegetable upma | with 18 amazing images. vegetable upma is one of the most common South Indian breakfast recipes, which is now popular all over India. vegetable rava upma is a quick preparation using common ingredients like sooji, mixed vegetables, onions, urad dal and Indian tempering. This sumptuous and easy vegetable rava upma can be served as a snack any time during the day, whenever hunger strikes. We have made quick upma recipe healthier by adding a lot of boiled vegetables like carrots, beans and green peas you can even add potatoes and tomatoes along with the semolina when cooking. This will add more fibre to sooji upma making vegetable rava upma a lot healthier. You can roast a large quantity of rava , store it in an airtight container which makes the rava last longer and not get fungus. Use it as and when you wish to make vegetable rava upma. What makes the vegetable rava upma such a great hit is the fact this it does not require much pre-preparation, involves no fermentation and is absolutely fuss-free! It is also sure to be relished by the whole family. Just serve South-Indian style vegetable upma with chutney, Sambhar or simply a cup of curds to make a lovely meal. Serve rava vegetable upma hot in an inverted cup shape, as suggested. You can also garnish vegetable upma with coconut, coriander and nylon sev. It perks up the taste of upma. Learn to make vegetable upma | vegetable rava upma | South-Indian style vegetable upma | with detailed step by step recipe photos and video below. | [To make vegetable upma, heat the oil in a deep non-stick pan, add the mustard seeds, urad dal, asafoetida, onions and curry leaves and sauté on a medium flame for 1 to 2 minutes., Add the semolina and sauté on a medium flame for 2 to 3 minutes., Add the 3½ cups of hot water, mixed vegetables, ginger-green chilli paste and salt, mix well and cook on medium flame for 2 minute, while stirring occasionally., Add the coriander and lemon juice, mix well and cook on medium flame for 1 minute, while stirring occasionally., Serve the vegetable upma immediately.] | [Not Given] | vegetable-upma-south-indian-style-vegetable-rava-upma-40643r |
| rcp22554 | Vegetable, Paneer and Noodle Balls | Snacks | NA | [grated carrot, grated cauliflower, grated paneer (cottage cheese), green chilli paste, garlic (lehsun) paste, salt, plain flour (maida), rice noodles hakka noodles, oil, schezuan sauce] | 15 mins | 20 mins | [Chinese Starters, Deep-fried Indian Starters, Mother's Day, Kitty Party Snacks, Easy, Simple Indian Starters] | 10Makes 10 balls | Indian | You would generally have noticed that many starters are coated with bread crumbs or crushed cornflakes before deep-frying, to impart a notable crispness. The Vegetable, Paneer and Noodle Balls uses a uniquely different technique to get a much better effect. Here, the veggie and paneer mixture is dipped in a flour batter and rolled in crushed noodles before frying, to give it not only a delectable crunch but irresistible good looks too! Do try other deep-fried starters like Cheese Corn Balls or Cheese and Spring Onion Samosa | [To make vegetable, paneer and noodle balls, combine all the remaining ingredients in a deep bowl and mix well., Divide the mixture into 10 equal portions and roll each portion into a ball., Combine the plain flour and ½ cup of water in a deep bowl and mix well using a whisk. Keep aside., Dip the balls one by one in the prepared plain flour-water mixture and roll in noodles till they are evenly coated from all the sides., Heat the oil in a deep kadhai and deep-fry the balls, a few at a time, till they turn golden brown in colour from all the sides., Serve immediately with schezuan sauce.] | [Not Given] | vegetable-paneer-and-noodle-balls-22554r |
| rcp799 | Vegetable, Tomato and Lentil Soup | NA | NA | [chopped carrot, chopped french beans, boiled green peas, chopped tomatoes, yellow moong dal (split yellow gram), chopped onions, butter, chopped onions, cooked macaroni, tomato ketchup, chilli powder, salt] | 15 mins | 20 mins | [Indian Pressure Cooker, Western Party, Presssure Cooker Soups] | 4Makes 4 servings | Indian | Nothing short of a meal in a bowl, the Vegetable, Tomato and Lentil Soup is bursting with the flavours of the many veggies it contains. Chopped tomatoes and a dash of ketchup give it a delectable tanginess, while lentils give it a luscious and satiating consistency and mouth-feel. We have added cooked macaroni to this soup, not just to enhance the range of textures in it, but also to make it more satiating. You will find this to be a wholesome snack, which can also be enjoyed as a light meal on some days. Serve Cheesy Garlic Pull Apart French Bread . | [Combine the yellow moong dal, roughly chopped onions, tomatoes and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Cool and blend in a mixer till smooth. Keep aside., Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes., Add the carrot and french beans and sauté on a medium flame for 3 minutes., Add the yellow moong dal-tomato mixture, macaroni, green peas, tomato ketchup, chilli powder, salt and pepper, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Serve hot.] | [Energy, 72 cal, Protein, 2.1 g, Carbohydrates, 10 g, Fiber, 2.1 g, Fat, 2.6 g, Cholesterol, 0 mg, Vitamin A, 328 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.4 mg, Vitamin C, 17.6 mg, Folic Acid, 20.3 mcg, Calcium, 44.7 mg, Iron, 0.8 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 34 mg, Potassium, 131.8 mg, Zinc, 0.2 mg] | vegetable-tomato-and-lentil-soup-799r |
| rcp677 | Vegetables and Spaghetti in Cheesy White Sauce | NA | Veg | [grated mozzarella cheese, grated processed cheese, potatoes, carrot, cauliflower, boiled spaghetti, capsicum, white sauce, fresh cream, salt freshly ground black pepper (kalimirch), cheeslings, bread crumbs, butter] | 20 mins | 14 mins | [Italian Veg Pasta, Pastas, Microwave, Raksha - Bandhan, Christmas, Children's Day, Indian Birthday Party] | 4Makes 4 servings | Indian | It is difficult to find a recipe that will please everybody. This novel recipe of vegetable and cheese layers with a splattering of spaghetti in between is sure to satisfy a connoisseur’s inner urge while also appeasing a kid’s quest for fun. It would be a good choice for a potluck or children’s party. Cheese biscuits are sprinkled on top to add a tempting, crispy feel, while the dollop of butter gives it a lovely, gourmet finish. Serve warm along with Spinach and Bean Pizza and end with refreshing and tangy Orange Soda with Vanilla Ice- Cream . | [Combine the mozzarella and processed cheese in a small bowl and keep aside., Combine the potatoes, carrots, cauliflower and ½ cup of water in a microwave safe bowl and microwave on high for 9 minutes., Add the spaghetti, capsicum, white sauce, cream, half the cheese, salt and pepper and mix well, Sprinkle the cheese biscuits, bread crumbs and the remaining cheese on top., Dot it with butter and microwave on high for 5 minutes., Serve immediately.] | [Energy, 356 cal, Protein, 10 g, Carbohydrates, 29.1 g, Fiber, 3 g, Fat, 19.8 g, Cholesterol, 1.4 mg, Vitamin A, 1263.7 mcg, Vitamin B1, 0.3 mg, Vitamin B2, 0.2 mg, Vitamin B3, 1.5 mg, Vitamin C, 56.4 mg, Folic Acid, 15.1 mcg, Calcium, 307.5 mg, Iron, 1.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 159.3 mg, Potassium, 224 mg, Zinc, 0.5 mg] | vegetables-and-spaghetti-in-cheesy-white-sauce-677r |
| rcp2466 | Vegetables and Spaghetti in Tomato Sauce | NA | Veg | [boiled and chopped mixed vegetables, chopped onions, chopped capsicum, boiled sweet corn kernels (makai ke dane), cooked spaghetti, olive oil, chilli powder, salt, chopped tomatoes, fresh cream, chilli powder, sugar, salt, white sauce, grated processed cheese] | 20 mins | 13 mins | [Italian Veg Pasta, Casseroles and Bakes, Baked, Western Party, Oven, Kids Veg Pasta] | 4Makes 4 servings | Italian | Vegetables and Spaghetti in Tomato Sauce is a delight to behold and a treat for the taste buds. The colourful veggies, vibrant tomato sauce and contrasting white sauce come together in a perfect way to delight the diners. This is a simple yet fulfilling preparation of juicy corn, crunchy veggies and spaghetti mixed with homemade tomato sauce, topped with white sauce and cheese, and baked to enhance the flavour, texture and aroma. | [Heat the olive oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the capsicum and sauté on a medium flame for another 1 minute., Add the mixed vegetables, sweet corn, spaghetti, chilli powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside., Combine the tomatoes and 1 tbsp of water in a deep non-stick pan, cover with a lid and cook on a medium flame for 5 minutes or till the tomatoes are soft., Allow them to cool slightly and blend in a mixer to a smooth pulp., Strain the tomato pulp using a strainer., Transfer the tomato pulp into a deep non-stick pan, add the fresh cream, chilli powder, sugar and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside., Combine the vegetable and spaghetti mixture and tomato sauce in a broad non-stick pan, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Pour this mixture into a baking dish and pour the white sauce evenly over it., Finally sprinkle the cheese evenly over it and bake in a pre-heated oven at 200°c (400°f) for 10 minutes., Serve immediately.] | [Not Given] | vegetables-and-spaghetti-in-tomato-sauce-2466r |
| rcp34564 | Vegetables in Coconut Curry, Karwar Style Valval Recipe | NA | Veg | [coconut milk (nariyal ka doodh), plain flour (maida), ghee, cumin seeds (jeera), slit green chillies, curry leaves (kadi patta), sliced bottle gourd (doodhi / lauki), sliced red pumpkin (bhopla / kaddu), sliced ridge gourd (turai), green peas, diagonally cut french beans, sliced carrots, salt] | 20 mins | 11 mins | [South Indian Curries / Sabzis, Sabzis with Gravies, Traditional Indian Sabzis, Microwave Subzi, Easy Vegetarian Curry, Microwave, Onam recipes, Kerala Onam Sadya] | 3Makes 3 servings (4 serving ) | Kerala | Vegetables in Coconut Curry or Valval is a classic mixed vegetable preparation from the Western coastal region, where coconuts grow in plenty and are used abundantly in the cuisine. Here, an assortment of colourful and juicy veggies is flavoured simply with green chillies and cumin seeds and cooked in a coconut milk base. The mellow flavour of the base accentuates the natural flavour and texture of each veggie helping the diner to appreciate the uniqueness of each vegetable. Vegetables in Coconut Curry is very easy to make in the microwave oven. It is best had fresh as it tends to thicken over time, but if you are serving later, adjust the consistency with water and heat before serving. You can try other microwave recipes like Microwave Makai Jajaria or Nachni Methi Muthias . | [Combine the coconut milk and plain flour in a bowl and whisk well. Keep aside., Put the ghee, cumin seeds, green chillies and curry leaves in a microwave-safe bowl and microwave on high for 30 seconds., Add all the vegetables, 1/3 cup of water and salt, mix well and microwave on high for 8 minutes, while stirring once in between., Add the coconut milk-plain flour mixture and ¼ cup of water, mix well and microwave on high for 2 minutes, while stirring once in between., Serve immediately.] | [Energy, 158 cal, Protein, 2.6 g, Carbohydrates, 12.2 g, Fiber, 5.4 g, Fat, 11 g, Cholesterol, 0 mg, Vitamin A, 328.4 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.5 mg, Vitamin C, 4 mg, Folic Acid, 11.3 mcg, Calcium, 25.8 mg, Iron, 1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 7.9 mg, Potassium, 64.8 mg, Zinc, 0.2 mg] | vegetables-in-coconut-curry-karwar-style-valval-recipe-34564r |
| rcp1577 | Vegetables in Coconut Milk, Mangalorean Style Valval | Lunch | NA | [green peas, chopped red pumpkin (bhopla / kaddu), chopped bottle gourd (doodhi / lauki), chopped tendli (ivy gourd), chopped french beans, coconut milk (nariyal ka doodh), plain flour (maida), ghee, cumin seeds (jeera), slit green chillies, curry leaves (kadi patta), salt, sugar, rice] | 15 mins | 10 mins | [Jain Subzi / Gravies, South Indian Curries / Sabzis, Andhra Cuisine, Karnataka Cuisine, Jain Subzis, Lunch Sabzi] | 4Makes 4 servings | Andhra | Vegetables in Coconut Milk, also called Valval, is a sumptuous mixed veggie preparation in traditional Mangalorean style. Here, the veggies are cooked in a base of mildly sweetened coconut milk, and flavoured with a tempering of cumin and green chillies. Simple but elegant, Vegetables in Coconut Milk is a dish that appeals to everybody. You can serve it with dal and hot rice , or with rotis . Although you can slightly alter the combination of veggies used, do not miss out on traditional ones like red pumpkin and ivy gourd, because they are important to get the authentic effect. | [Combine ¾ cup of coconut milk and plain flour in a bowl, whisk well and keep aside., Heat the ghee in a deep non-stick pan, add the cumin seeds, slit green chillies and curry leaves and sauté on a medium flame for 30 seconds., Add the vegetables and sauté on a medium flame for 2 minutes., Add the remaining ½ cup of coconut milk, ½ cup of water and salt, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Add the coconut milk-plain flour mixture and sugar, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve hot with rice.] | [Energy, 284 cal, Protein, 4.5 g, Carbohydrates, 14.1 g, Fiber, 9.2 g, Fat, 23.4 g, Cholesterol, 0 mg, Sodium, 6.2 mg] | vegetables-in-coconut-milk-mangalorean-style-valval-1577r |
| rcp653 | Vegetables In Creamy Sauce ( Microwave Recipe ) | NA | NA | [french beans, carrot, cauliflower florets, green peas, fresh cream, plain flour (maida), milk, tomato ketchup, butter, chopped onions, chopped tomatoes, chilli powder, sugar, salt, green chilli paste, chopped coriander (dhania)] | 15 mins | 24 mins | [Microwave, Microwave] | 4Makes 4 servings | NA | Consider making this amazing recipe when you feel a sense of achievement or contentment, and wish to reward yourself. It is, in many ways, similar to vegetable makhanwala but it’s a bit creamier, and cooks comparatively faster. Let your imagination run its own course, and combine different vegetables like corn and peas to make your own variants of this. The result will unfailingly be a fitting treat for the connoisseur in you! | [Combine the french beans, carrots, cauliflower, green peas and 1 cup of water in a microwave safe bowl and microwave on high for 12 minutes, stirring four times in between after every 3 minutes. Keep aside., Combine the cream, flour, milk and tomato ketchup in a bowl, mix well and keep aside., Add the butter in another microwave safe bowl and microwave on high for about 30 seconds., Add the onions, mix well and microwave on high for 3 minutes or till they turn light pink in colour., Add the tomatoes, french beans, carrots, cauliflower, green peas, cream-milk mixture, chilli powder, sugar and salt, mix well and microwave on high for 8 minutes, stirring once in between after 2 minutes., Add ½ cup of water, green chilli paste and coriander, mix well and microwave on high for 1 minute., Serve immediately., Corn and peas in creamy sauce, Use 100 grams of fresh sweet corn kernels (makai ke dane) instead of french beans and carrots.] | [Energy, 300 cal, Protein, 7.8 g, Carbohydrates, 23 g, Fiber, 5.4 g, Fat, 19.3 g, Cholesterol, 0 mg, Vitamin A, 1086.5 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.7 mg, Vitamin C, 30.6 mg, Folic Acid, 33.4 mcg, Calcium, 174 mg, Iron, 1.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 168.2 mg, Potassium, 258.1 mg, Zinc, 0.4 mg] | vegetables-in-creamy-sauce--microwave-recipe--653r |
| rcp1735 | Vegetables in Green Gravy | NA | NA | [chopped mixed vegetables, chopped coriander (dhania), chopped green chillies, chopped garlic (lehsun), butter, coconut milk, milk, paneer (cottage cheese) cubes, sugar, salt, lemon] | 15 mins | 10 mins | [Quick Sabzis, Sabzis with Gravies, Indian Party, Non-stick Pan, Quick Sabzis] | 3Makes 3 servings | Indian | Green gravy with the evergreen flavour of coriander plays host to a horde of colourful and juicy veggies, in this easy but awesome dish. Green chillies add spice to the green gravy while a dash of coconut milk and a dollop of butter give it a remarkably rich and luscious flavour. We have also added paneer to the Vegetables in Green Gravy, because its interesting texture and neutral flavour complement the veggies well. Vegetables in Green Gravy is indeed a great accompaniment for rotis and rice . | [Combine coriander, green chillies and garlic along with 2 tbsp of water in a mixer and blend till smooth. Keep aside., Heat the butter in a deep non-stick pan, add the mixed vegetables and sauté on a medium flame for 3 minutes., Add the coriander-green chilli paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add ½ cup of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the coconut milk, milk, paneer, sugar and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Switch off the flame, add the lemon juice and mix well., Serve hot.] | [Energy, 277 cal, Protein, 5.9 g, Carbohydrates, 11.7 g, Fiber, 8.2 g, Fat, 22.5 g, Cholesterol, 0 mg, Vitamin A, 891.8 mcg, Vitamin B1, -0.1 mg, Vitamin B2, 0 mg, Vitamin B3, 0.5 mg, Vitamin C, 21.8 mg, Folic Acid, 12.6 mcg, Calcium, 131.2 mg, Iron, 1.3 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 26.4 mg, Potassium, 84.9 mg, Zinc, 0.1 mg] | vegetables-in-green-gravy-1735r |
| rcp321 | Vegetables in Hot Garlic Sauce ( Chinese Cooking ) | Dinner | Veg | [oil, chopped ginger (adrak), chopped garlic (lehsun), chopped green chillies, onion cubes, coloured capsicum cubes, broccoli florets, carrot roundels, sliced baby corn, schezwan sauce, tomato ketchup, salt, cornflour water, sugar, chopped spring onion greens, burnt garlic fried rice] | 15 mins | 10 mins | [Chinese Vegetable, Sabzis with Gravies, International Curries, Chinese Party, Kadai Veg, Indian style Chinese dinner] | 3Makes 3 serves | Indian | vegetables in hot garlic sauce recipe | Chinese style vegetables in hot garlic sauce | crispy vegetables in hot garlic sauce | Chinese style veg gravy | with step by step photos. vegetables in hot garlic sauce is an accompaniment to any Chinese style rice delicacy. Learn how to make Chinese style vegetables in hot garlic sauce. In Chinese style vegetables in hot garlic sauce, vegetables are cooked in the ginger-garlic rich sauce, with a good measure of tomato ketchup and soya sauce. It is fiery, tangy and saucy making your Chinese meal extra delicious. To make Chinese style vegetables in hot garlic sauce, finely chop and slice all the veggies as mentioned in the ingredients. Then heat the oil in a wok / kadhai on a high flame till it smokes. Add the ginger, garlic and green chillies and sauté on a high flame for a few seconds. Add the onions and capsicum one by one sauté on a medium flame for 1 minute. Add the broccoli, carrots and baby corn and sauté on a medium flame for 1 minute. Add the schezuan sauce, tomato ketchup and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the cornflour-water mixture and sugar, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Garnish with spring onion greens and serve immediately with fried rice. crispy vegetables in hot garlic sauce, if you want to try something different and go beyond manchurian gravy or sweet and sour vegetables, this recipe is a spicier version that your guests will enjoy! It is also much more flavorful than a manchurian. Rich flavours of ginger and garlic is what makes this Chinese style veg gravy super-delicious, so try to use fresh ginger and garlic while cooking! Tips for vegetables in hot garlic sauce. Finely chopped ginger is best. But if you wish you can use grated also. 2. Heat the oil in the wok till it smokes. This helps veggies cook faster and stay crispy. 3. After cornflour-water mixture it is necessary to mix continuously, else gravy might have lumps. 4. Top with spring onion greens and then do not cook, to maintain their colour and eye appeal. Learn to make vegetables in hot garlic sauce recipe | Chinese style vegetables in hot garlic sauce | crispy vegetables in hot garlic sauce | Chinese style veg gravy | with step by step photos and video below. | [To make vegetables in hot garlic sauce, heat the oil in a wok / kadhai on a high flame till it smokes., Add the ginger, garlic and green chillies and sauté on a high flame for a few seconds., Add the onions and sauté on a medium flame for 1 minute., Add the capsicum and sauté on a medium flame for another minute., Add the broccoli, carrots and baby corn and sauté on a medium flame for 1 minute., Add the schezuan sauce, tomato ketchup and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add the cornflour-water mixture and sugar, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Garnish the vegetables in hot garlic sauce with spring onion greens and serve immediately with burnt garlic fried rice.] | [Energy, 316 cal, Protein, 5.2 g, Carbohydrates, 22.9 g, Fiber, 5.5 g, Fat, 23.1 g, Cholesterol, 0 mg, Sodium, 114.6 mg] | vegetables-in-hot-garlic-sauce--chinese-cooking--321r |
| rcp4142 | Vegetables in Mustard Sauce | NA | Veg | [baby corn, broccoli florets, diagonally cut carrot, paneer (cottage cheese), mustard (rai / sarson) paste, oil, chinese white sauce, sugar, salt] | 20 mins | 5 mins | [Chinese Vegetable, soy recipes, Indian veg soya recipes, Sabzis with Gravies, International Curries, Stir-fry, Chinese Party, Non-stick Pan] | 4Makes 4 servings | Indian | If you love the peppy pungent flavour of mustard, then this recipe is just the right thing for you! A colorful and multi-textured array of veggies like baby corn, broccoli and carrot along with cottage cheese for more fun, is cooked in Chinese white sauce that is excitingly flavoured with mustard paste. Combining white sauce with mustard paste served two purposes – the white sauce balances the flavour of the mustard very well and also gives it a rich and luscious mouth-feel. With its fabulous flavour and awesome mix of veggies, Vegetables in Mustard Sauce is a sure-shot winner. Stir Fried Broccoli, Baby Corn with Almonds and Broccoli and Paneer in Lemon Coriander Sauce are other variations made in a base of Chinese white sauce. | [Heat the oil in a deep non-stick pan, add the baby corn, broccoli, and carrot and sauté on a medium flame for 2 minutes., Add the paneer, mix gently and sauté on a medium flame for 1 minute., Add the chinese white sauce, mustard paste, sugar and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Serve immediately.] | [Energy, 189 cal, Protein, 3.7 g, Carbohydrates, 11.6 g, Fiber, 2 g, Fat, 14.4 g, Cholesterol, 0 mg, Vitamin A, 708.3 mcg, Vitamin B1, 0 mg, Vitamin B2, -0.1 mg, Vitamin B3, 0.8 mg, Vitamin C, 15.4 mg, Folic Acid, 26 mcg, Calcium, 131 mg, Iron, 1.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 8.9 mg, Potassium, 78.7 mg, Zinc, 0.3 mg] | vegetables-in-mustard-sauce-4142r |
| rcp688 | Vegetables in Spicy Coconut Gravy | NA | NA | [chopped french beans, chopped carrots, green peas, tender coconut water, chopped tender coconut meat, cornflour, oil, cumin seeds (jeera), salt, chopped green chillies, chopped onions, chopped ginger (adrak)] | 15 mins | 9 mins | [Sabzis with Gravies, Christmas, Thanksgiving, Microwave] | 4Makes 4 servings | NA | The moment you think of the term Coconut Gravy, you think of a gravy made of coconut milk or a paste of spices and coconut. This is a very different recipe, in which the gravy is made of coconut water and coconut meat, enhanced with a ginger-onion-green chilli paste. The fabulous flavour and texture of the gravy makes it a perfect home for assorted veggies like juicy beans and sweet carrots. Enjoy the Vegetables in Spicy Coconut Gravy fresh and hot with rice . | [Combine the coconut water, coconut meat and cornflour in a mixer and blend till smooth. Keep aside., Combine the french beans, carrot , green peas and ½ cup of water in a microwave safe shallow dish and microwave on high for 4 minutes. Drain well and keep aside., Put the oil in a microwave safe bowl and microwave on high for 20 seconds. Add the cumin seeds and microwave on high for 1 minute., Add the prepared paste, mix well and microwave on high for 1 minute., Add the coconut water mixture, mix well and microwave on high for 2 minutes 30 seconds, while stirring twice in between., Add the boiled vegetables and salt, mix well and microwave on high for 2 minutes, while stirring once in between., Serve immediately.] | [Energy, 105 cal, Protein, 2.2 g, Carbohydrates, 12.7 g, Fiber, 1.7 g, Fat, 5.1 g, Cholesterol, 0 mg, Vitamin A, 189.9 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.5 mg, Vitamin B3, 5.6 mg, Vitamin C, 5.8 mg, Folic Acid, 17.3 mcg, Calcium, 35.1 mg, Iron, 1.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 4.6 mg, Potassium, 61.6 mg, Zinc, 0.2 mg] | vegetables-in-spicy-coconut-gravy-688r |
| rcp4140 | Vegetables in Spicy Garlic Sauce | NA | Veg | [broccoli florets cauliflower florets, capsicum, baby corn, carrot, chopped asparagus, chopped ginger (adrak), garlic (lehsun), green chillies, schezuan sauce, tomato ketchup, sugar, oil, salt] | 10 mins | 10 mins | [Chinese Vegetable, International Curries, Stir-fry] | 4Makes 4 servings | Chinese | A simple yet satisfying dish of vegetables tosses in a spicy schezuan sauce. Feel free to use any combinations of your choice. | [Heat the oil in a wok or frying pan on a high flame. Add the ginger, garlic and green chillies and stir fry over a high flame for a few seconds., Add the vegetables and sauté for a few minutes., Add the schezuan sauce for cooking, tomato ketchup, 1/2 cup of water, sugar and salt and bring the sauce to a boil., Serve hot.] | [Not Given] | vegetables-in-spicy-garlic-sauce-4140r |
| rcp33533 | Vegetables In Spinach Gravy ( Popular Restaurant Gravies ) | NA | Veg | [chopped and boiled mixed vegetables, (sweet corn carrot green peas, cauliflower french beans, oil, chopped garlic (lehsun), chopped onions, basic spinach gravy, salt, fresh cream] | 15 mins | 12 mins | [Punjabi Sabzis, Saute, Kadai Veg, Quick Sabzis] | 4Makes 4 servings | Punjabi | Noses do not have to turn up at the mention of spinach! here is a way of making even spinach-haters benefit from the goodness of this high nutrient vegetable! reduce the chillies in the gravy if cooking for kids. | [Heat the oil in a kadhai, add the garlic and onions and sauté on a medium flame till the onions turn translucent., Add the spinach gravy and cook on a medium flame for 2 minutes., Add the mixed vegetables ,salt and cream, mix well and simmer for 5 minutes, stirring once in between., Serve hot.] | [Energy, 394 cal, Protein, 7.4 g, Carbohydrates, 16 g, Fiber, 6.4 g, Fat, 32.8 g, Cholesterol, 3.5 mg, Sodium, 76.5 mg] | vegetables-in-spinach-gravy--popular-restaurant-gravies--33533r |
| rcp1483 | Vegetables in Tomato Gravy | NA | Veg | [chopped tomatoes, french beans, cluster beans (gavarfali), drumsticks, potato cubes, oil, mustard seeds ( rai / sarson), cumin seeds (jeera), asafoetida (hing), besan (bengal gram flour), curry leaves (kadi patta), salt, ginger-green chilli paste, ladies finger (bhindi), sugar, garam masala, rice (chawal) parathas] | 20 mins | 40 mins | [Sabzis with Gravies, Indian Party, Mixer, Kadai Veg, Senior Citizen, Senior Citizen Vegetable] | 6Makes 6 servings (6 serving ) | Indian | The highlight of this recipe, as the name suggests, is the abundant use of tomatoes. Moreover, a varied bunch of veggies are used – ranging from ladies finger and drumsticks to french beans and potatoes. You can try other combinations depending on what vegetables you have in stock. The gram flour plays an interesting role in perfecting the consistency and balancing the sourness. | [Combine the tomatoes and 2 cups of water in a deep kadhai and cook on a medium flame for 8 to 10 minutes or till the tomatoes are soft., Remove from the flame and allow them to cool slightly., Once slightly cooled, blend the tomatoes in a mixer to a smooth pulp. Keep aside., Heat 2 cups of water in a deep kadhai, add the french beans, cluster beans and drumsticks, mix well and cook on a medium flame for 5 minutes., Add the potatoes, mix well and cook on a medium flame for 5 to 7 minutes. Don’t drain the water and keep aside., Heat the oil in a kadhai and add the mustard seeds and cumin seeds., When the seeds crackle, add the asafoetida and besan and sauté on a medium flame for 1 to 2 minutes., Add the curry leaves, tomato pulp and all the boiled vegetables (including the water), mix well and cook on a medium flame for another 5 to 7 minutes, while stirring occasionally., Add the salt, ginger-green chili paste and ladies finger, mix well cook on a medium flame for 5 to 7 minutes, while stirring occasionally., Add the sugar and garam masala, mix well and cook on a medium flame for 1 more minute., Serve hot with rice or parathas.] | [Energy, 110 cal, Protein, 3.3 g, Carbohydrates, 12.2 g, Fiber, 4.5 g, Fat, 5.7 g, Cholesterol, 0 mg, Sodium, 20.3 mg] | vegetables-in-tomato-gravy-1483r |
| rcp2219 | Vegetables Pulao with Coconut Curry | NA | NA | [cooked rice, ghee, sliced onions, chopped green chillies, chopped garlic (lehsun), boiled green peas, boiled cauliflower florets, salt, oil, curry leaves (kadi patta), coconut milk, salt, grated coconut, chopped garlic (lehsun), whole dry kashmiri red chillies, chopped ginger (adrak), poppy seeds (khus-khus), cumin seeds (jeera), sugar, oil] | 30 mins | 40 mins | [South Indian Rice, Traditional Indian Rice Recipes, Pulaos, Boiled Indian recipes] | 8Makes 8 servings (8 serving ) | South Indian | One look at this appetizing dish, and you just cannot resist savouring it immediately. Indeed, what an innovative presentation and what a fantastic flavour! The Vegetables Pulao with Coconut Curry features rice sautéed with colourful veggies, served in the form of a ring that is filled with a coconut milk based curry. A special masala paste made of coconut, garlic and spices transforms the soothing coconut milk into a mouth-watering curry. The veggie-loaded pulao and the perky coconut curry get along very well together in this dish. Savour their team-work in every mouthful of this innovative recipe. A perfect one dish meal for a lazy sunday. | [Heat the ghee in a broad non-stick pan, add the onions and sauté on a medium flame for 4 minutes., Add the green chillies and garlic and sauté on a medium flame for a few seconds., Add the green peas and cauliflower and sauté on a medium flame for 3 minutes., Add the cooked rice and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside., Heat the oil in a deep non-stick pan, add the curry leaves and sauté on a medium flame for a few seconds., Add the prepared paste and sauté on a medium flame for 3 to 4 minutes., Add the coconut milk and salt, mix well and cook on medium fame for 3 minutes, while stirring continuously. Keep aside., Grease the ring mould with little oil, spread the pulao evenly in it and press it with the help of a spoon., Demould the pulao on a serving plate and pour the prepared curry in the centre., Serve immediately.] | [Energy, 270 cal, Protein, 3.9 g, Carbohydrates, 20 g, Fiber, 6.3 g, Fat, 19.4 g, Cholesterol, 0 mg, Vitamin A, 87.5 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.6 mg, Vitamin C, 7.9 mg, Folic Acid, 6.7 mcg, Calcium, 14.4 mg, Iron, 1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 6.6 mg, Potassium, 36.1 mg, Zinc, 0.3 mg] | vegetables-pulao-with-coconut-curry-2219r |
| rcp41993 | Vegetables Sautéed with Butter | Snacks | NA | [soft butter, diagonally cut and parboiled mixed vegetables, boiled green peas, salt freshly ground black pepper (kalimirch)] | 10 mins | 2 mins | [Quick Stir-Fries, Healthy Snacky Meals, Easy, Simple Indian Snacks] | 2Makes 2 servings | Indian | Discover the magic of simplicity in this yummy recipe! A simple and soulful dish, Vegetables Sautéed with Butter has a very pleasant and comforting taste. Yet, in some ways, the buttery taste gives it a rich feel, while the black pepper gives it just the right note of spiciness. Ready in a jiffy, this dish is something you can toss up on any day when you are busy but what something wholesome to eat. You can also try Sautéed Snow Peas and Bean Sprouts , Mashed Potatoes with Sautéed Vegetables and Sautéed Brinjal with Mushroom Sauce | [Heat the butter in a broad non-stick pan, add the mixed vegetables, green peas, salt and pepper and sauté on a medium flame for 2 minutes., Serve immediately.] | [Energy, 141 cal, Protein, 3.6 g, Carbohydrates, 9.3 g, Fiber, 5 g, Fat, 9.9 g, Cholesterol, 30 mg, Sodium, 119.3 mg] | vegetables-sautéed-with-butter-41993r |
| rcp33967 | Vegetarian Borscht Soup | NA | Veg | [grated beetroot, olive oil, sliced onions, sliced potatoes, grated carrot, shredded cabbage, sliced tomatoes, vegetable stock, salt, freshly ground black pepper (kalimirch), hung curds (chakka dahi), chopped parsley] | 10 mins | 15 mins | [Chunky Indian Soups, Western Party, Quick Vegetarian Soups] | 4Makes 4 servings | Indian | Borscht is a hearty soup that also looks extremely delicious. Originally from russia, it is known as red borscht because the beetroot used adds a deep red hue to the soup. You could add in all the vegetables you want, and simmer it until it is thick and gives out a wonderful aroma of cooked vegetables, onions, tomatoes and pepper. Serve it bubbling hot with curds and celery as garnish. Borscht tastes absolutely delicious with toasted whole wheat or multi-grain bread. | [Heat the olive oil in a deep kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the beetroot, potatoes, carrots, cabbage and tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Add 3½ cups of vegetable stock or hot water, salt, mix well and cover and cook for 8 to 10 minutes or till the vegetables are soft, while stirring occasionally., Add the pepper powder and mix well., Serve vegetarian borscht soup immediately garnished with curds and parsley.] | [Energy, 78 cal, Protein, 1.9 g, Carbohydrates, 11.6 g, Fiber, 3.6 g, Fat, 2.7 g, Cholesterol, 0 mg, Sodium, 44.1 mg] | vegetarian-borscht--soup-33967r |
| rcp42391 | Vegetarian Hot Dog | Snacks | Veg | [oil, ginger-garlic (adrak-lehsun) paste, chopped green chillies, chopped onions, chopped capsicum, chopped carrot, chopped french beans, chopped tomatoes, chopped coriander (dhania), mashed potatoes, boiled and crushed rajma (kidney bean), chilli powder, garam masala, tomato ketchup, bread, salt, grated processed cheese, oil, mayonnaise, red chilli sauce, tomato ketchup, dried mixed herbs, hot dog rolls, tomato ketchup, mustard (rai/ sarson) sauce] | 20 mins | 18 mins | [American Burgers / Grills, Evening Tea Snacks, Indian Rolls, Veg Roll, Raksha - Bandhan, Christmas, Mother's Day, Father's Day] | 5Makes 5 hot dogs (5 hot dog ) | Indian | vegetarian hot dog recipe | Indian style vegetarian hot dog roll | veg hot dog | with 31 amazing images. vegetarian hot dog is an Indian style vegetarian hot dog which is made of hot dog rolls, potatoes, cheese, veggies, rajma beans and chatpata spices. Indian style vegetarian hot dog is a scrumptious and filling snack ! vegetarian hot dog is made with products that do not use animal meat, here we have made sausages out of vegetables and made these hot dogs. The tava-cooked veg hot dog roll is made of yummy ingredients ranging from potatoes and veggies to rajma and cheese. Being tava-cooked, it has an awesome flavour and mildly crisp texture too. Packed inside a hot dog roll along with luscious and flavourful mayonnaise and tongue-tickling sauces, Indian style vegetarian hot dog roll becomes a fantabulous snack that none can resist! Notes on fantabulous vegetarian hot dog. 1. Also add the boiled and mashed rajma (kidney beans). For this, soak the rajma overnight and pressure cook it. Then drain the excess water and mash the beans with the help of a potato masher. 2.The bread is broken into tiny pieces before adding. This provides the proper binding needed to form the hot dog sausages. You can also try other hot dog recipes like Schezuan Fries Hot Dog Sandwich or Stuffed Hot Dog Rolls. Enjoy vegetarian hot dog recipe | Indian style vegetarian hot dog roll | veg hot dog | detailed step by step photos and video below. | [Heat 1 tbsp oil in a broad non-stick pan, add the ginger - garlic paste and green chillies and sauté on a medium flame for few seconds., Add the onions, capsicum, carrot, french beans and tomatoes, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Add the coriander, potato, rajma, chilli powder, garam masala, tomato ketchup, bread and salt and mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Transfer it in a plate cool completely., Add the cheese and mix well with your hands., Divide the mixture into 5 equal portions and roll out each portion into a cylindrical roll., Heat a tava (griddle) and grease it with 1 tsp of oil. Place 3 on it rolls and cook it till they turn golden brown in colour from all sides., Repeat step 7 to cook 2 more rolls. Keep aside., Slit a hot dog roll from top and lightly scoop out the centre using your fingers, so as to form a hollow cavity. Keep the scooped portion of the bread aside., Spread 1 tbsp of the prepared mayo-chilli sauce evenly in the cavity., Place 1 vegetable roll in it and press it lightly., Drizzle 1 tsp of tomato ketchup and 1 tsp of mustard sauce evenly over the hot dog., Repeat steps 1 to 4 to make 4 more hot dogs., Serve the vegetarian hot dog immediately.] | [Energy, 442 cal, Protein, 10.9 g, Carbohydrates, 55.8 g, Fiber, 1.7 g, Fat, 20.7 g, Cholesterol, 8 mg, Sodium, 415.1 mg] | vegetarian-hot-dog-42391r |
| rcp37332 | Vegetarian Spinach Lasagna, Indian Style | Dinner | Veg | [cooked lasagne sheets, white sauce, blanched and chopped spinach (palak), crumbled paneer (cottage cheese), chopped green chillies, nutmeg (jaiphal) powder, fresh cream, salt, tomato pulp, oil, garlic (lehsun) paste, dried mixed herbs, chilli powder, sugar, salt, fresh cream, grated processed cheese, butter] | 20 mins | 4 mins | [Continental food, Italian Veg Pasta, Italian Main Dish, Casseroles and Bakes, One Dish Vegetarian Meals, One Meal Dinner, White Sauce Pasta] | 4Makes 4 servings | Italian | spinach lasagna recipe | vegetarian spinach lasagna | Indian style spinach lasagna with white sauce | with 65 amazing images. spinach lasagna recipe | vegetarian spinach lasagna | Indian style spinach lasagna with white sauce is an Italian one dish meal. Learn how to make vegetarian spinach lasagne. To make spinach lasagne, for the spinach stuffing, combine the spinach, cottage cheese, green chillies, nutmeg powder, fresh cream and salt in a deep bowl and mix well. Keep aside. For the tomato sauce, heat the oil in a broad non-stick pan, add the garlic paste and sauté on medium flame for 30 seconds. Add all the remaining ingredients, except the fresh cream, mix well and cook on a medium flame for 3 minutes, while stirring continuously. Switch off the flame, add the fresh cream and mix well. Grease a 150 mm. (6”) diameter baking dish with butter. Place two sheets of lasagna in the baking dish, put half the spinach mixture, half the tomato sauce evenly over it. Repeat step 2 to make 1 more layer. Finally cover with the remaining 2 lasagna sheets, pour the white sauce and cheese evenly over it. Bake in a pre-heated oven at 200°c (400°f) for 15 minutes. Serve immediately. The first description that comes to your mind when you taste the Indian style spinach lasagna with white sauce is – heavenly creamy! Indeed, everything about this dish – from the tomato sauce to the spinach mixture is utterly creamy. The tomato sauce is a rich one, with the lusciousness of fresh cream, the tang of tomatoes and the perky taste of herbs. The spinach mixture in vegetarian spinach lasagna is equally rich, featuring spinach, cottage cheese, cream and a dash of spice. Together with white sauce, these ingredients transform the spinach lasagna into a fabulously rich treat. Baking not only melts the cheese, it also boosts the flavour and aroma of the whole dish. Have a go at other baked dishes like Layered Spinach Au Gratin and Broccoli and Mushroom Baked Dish. Tips for spinach lasagna. 1. If the lasagne sheets are boiled in advance, ensure you have spread a little oil over them to avoid the sheets from sticking. Also prefer to not keep the boiled sheets one over the other. 2. Do not miss out on adding blanched spinach into a bowl of cold water. This helps to retain the colour of the spinach. 3. Use fresh tomato pulp only and not readymade tomato puree. 4. It is suggested to switch off the flame before adding fresh cream so the tomato sauce does not get spoilt. 5. Dried mixed herbs can be replaced with oregano. 6. The tomato pulp and spinach stuffing can be made in advance, but assemble and bake the paste just before serving. Enjoy spinach lasagna recipe | vegetarian spinach lasagna | Indian style spinach lasagna with white sauce | with step by step photos. | [Combine the spinach, cottage cheese, green chillies, nutmeg powder, fresh cream and salt in a deep bowl and mix well. Keep aside., Heat the oil in a broad non-stick pan, add the garlic paste and sauté on medium flame for 30 seconds., Add all the remaining ingredients, except the fresh cream, mix well and cook on a medium flame for 3 minutes, while stirring continuously., Switch off the flame, add the fresh cream and mix well., To make vegetarian spinach lasagna, grease a 150 mm. (6”) diameter baking dish with butter., Place two sheets of lasagna in the baking dish, put half the spinach mixture, half the tomato sauce evenly over it., Repeat step 2 to make 1 more layer., Finally cover with the remaining 2 lasagna sheets, pour the white sauce and cheese evenly over it., Bake in a pre-heated oven at 200°c (400°f) for 15 minutes., Serve immediately.] | [Not Given] | vegetarian-spinach-lasagna-indian-style-37332r |
| rcp36328 | Veggie Burger | Dinner | Veg | [chopped onions, chopped potatoes, chopped french beans, chopped carrot, chopped cabbage, oil, chilli powder, turmeric powder (haldi), salt, plain flour (maida), chopped coriander (dhania), bread crumbs, oil, mayonnaise, red chilli sauce, dried oregano, chopped garlic (lehsun), sliced coloured capsicum, boiled and peeled potatoes, butter, salt, burger buns, melted butter, lettuce, cheese slices, french fries] | 30 mins | 35 mins | [American Burgers / Grills, Indian Snacks for Entertaining, Evening Tea Snacks, Bread Snack, Veggie Burgers Collection, One Dish Vegetarian Meals, One Meal Dinner] | 4Makes 4 burgers | Indian | veggie burger recipe | vegetarian burger with mixed vegetables | veg cheese burger | best veggie burger | with 49 amazing images. veggie burger recipe | vegetarian burger with mixed vegetables | veg cheese burger | best veggie burger is a dish which needs no introduction. Learn the secret of making vegetarian burger with mixed vegetables. To make veggie burger, we need to make the cutlet, the chilli may spread and salad. Then cut each burger bun horizontally into two. Apply ½ tsp of butter on the insides of each half of the burger bun and toast them lightly on a tava (griddle). Keep aside. Apply ¾ tbsp of the chilli mayo spread on each buttered side of the bun half. Place the lower half of a bun on a clean, dry surface with the buttered–spread side facing up. Place 1 lettuce leaf, a cutlet and a cheese slice over it. Spread 1 portion of the salad on it and cover with an upper half of the bun with the buttered–spread side facing down and press it lightly. Repeat with the remaining ingredients to make 3 more burgers. Serve the veggie burger immediately with French fries. The Veggie Burger is one of the most common burgers around, but let me tell you upfront that this recipe is not a run-of-the-mill one! This best veggie burger is a wonderful Indo-western combo, as the tikki imbibes true Indian spices while the spread uses chilli sauce and oregano to perk up the mayonnaise. Also, unlike the common burgers in which the vegetables are boiled, here we use raw vegetables sautéed to perfection. The complementary colours of the capsicum and potatoes in the salad ensure that vegetarian burger with mixed vegetables looks very tempting too! Another unique feature of this veg cheese burger is the use of chilli may spread along with an exclusive salad which is delicious and a true winner in terms of appeal and flavour both! Serve the veggie burger with a crispy accompaniment like Masala French Fries or just plain French Fries. Tips for veggie burger. 1. Use crunchy veggies for this recipe and also chop them finely so they cook well. 2. Sprinkle a little water while cooking vegetables to avoid them from burning. 3. After cooking, ensure to mash them to a coarse mixture only. This lends a unique mouthfeel to the cutlet. 4. While making the cutlet, dip it in maida mixture with one hand and roll in bread crumbs with the other hand. This is to avoid messy hands. 5. Since the cutlets are big, depending on how much oil is in the kadhai, prefer to deep-fry only 1 to 2 cutlets at a time. 6. Use a sharp knife to cut the burger into 2 halves, so as to get clean edges. Enjoy veggie burger recipe | vegetarian burger with mixed vegetables | veg cheese burger | best veggie burger | with step by step photos. | [Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for a minute., Add all the vegetables and mix well. Cover with a lid and cook on a medium flame for 10 minutes or till the vegetables are cooked, while stirring occasionally. Sprinkle a little water to avoid the vegetables from burning., Add the chilli powder, turmeric powder and salt and sauté on a medium flame for a minute., Add the plain flour, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Remove from the flame, add the coriander and mix well., While the mixture is yet hot, mash it using a potato masher to a coarse mixture. Keep aside to cool slightly., Divide it into 4 equal portions and shape each portion into a circle of 75 mm. (3”) diameter and 1 cm thickness., Dip each cutlet in the maida mixture and roll in the bread crumbs till it is evenly coated from all the sides., Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in colour from both the sides. Drain on an absorbent paper and keep aside., Combine all the ingredients in a deep bowl and mix well., Divide the spread into 2 equal portions and keep aside., Heat the butter in a broad non-stick pan, add the coloured capsicum and sauté on a medium flame for 2 to 3 minutes., Add the salt and pepper and sauté on a medium flame for 1 minute., Add the potatoes and sauté on a medium flame for another minute., Remove from the flame and keep aside to cool., Add 1 portion of the chilli mayo spread and mix well., Divide the salad into 4 equal portions and keep aside., Cut each burger bun horizontally into two. Apply ½ tsp of butter on the insides of each half of the burger bun and toast them lightly on a tava (griddle). Keep aside., Apply ¾ tbsp of the chilli mayo spread on each buttered side of the bun half., Place the lower half of a bun on a clean, dry surface with the buttered–spread side facing up., Place 1 lettuce leaf, a cutlet and a cheese slice over it., Spread 1 portion of the salad on it and cover with an upper half of the bun with the buttered–spread side facing down and press it lightly., Repeat with the remaining ingredients to make 3 more burgers., Serve the veggie burger immediately with french fries.] | [Energy, 607 cal, Protein, 14.1 g, Carbohydrates, 75.9 g, Fiber, 3.6 g, Fat, 28.3 g, Cholesterol, 35 mg, Sodium, 494.6 mg] | veggie-burger-36328r |
| rcp1361 | Veggie Curd Dip | NA | Veg | [chopped capsicum, chopped onions, hung low fat curds (chakka dahi), chopped green chillies, chopped celery (ajmoda), salt, cucumber strips, carrot strips] | 10 mins | 0 mins | [Italian Starters, Indian Dips / Sauces, No Cooking Veg Indian, Barbeque Party Indian Recipes, Cocktail Party, Fondue Party, Hyperthyroidism Diet] | 1Makes 1.25 cup (18 tbsp ) | Indian | veggie curd dip recipe | vegetable yoghurt dip | healthy Indian dip | with 18 amazing images. veggie curd dip recipe | vegetable yoghurt dip | healthy Indian dip is a healthy snack which is loaded with nutrients. Learn how to make vegetable yoghurt dip. To make veggie curd dip, combine all the ingredients in a deep bowl and mix well. Refrigerate for atleast 1 hour. Serve chilled with cucumber and carrot strips. Here is a low-cal snack that will beat chips and dips hands down! Your friends and you are sure to devour cucumber and carrot strips with a new-found fervor when served with this crunchy, creamy vegetable yoghurt dip. Hung curds give the veggie curd dip a smooth and creamy texture while the veggies give it a nice crunch, and green chillies impart the desired spiciness. A perfect dip to serve at a garden party too! This healthy Indian dip has the goodness of protein and calcium from curd and antioxidants from the addition of capsicum, onions and celery. Curd, being probiotic in nature, is suitable for a healthy digestive system too! Serving them with vegetable crudités further boosts its fibre content, which will help to manage blood sugar and blood cholesterol levels. You can also serve this dip with Baked Oats Puri or Healthy Methi Crispies. Tips for veggie curd dip. 1. Refrigerate veggie curd dip for atleast 1 hour. The dip tastes great when chilled. 2. Add 1 tsp chopped celery (ajmoda). This gives a lovely taste as celery is a bit bitter, salty and has a good mouth feel to it. 3. Use hung curds to make the dip. That makes the texture of the dip. Enjoy veggie curd dip recipe | vegetable yoghurt dip | healthy Indian dip | with step by step photos. | [To make veggie curd dip, combine all the ingredients in a deep bowl and mix well., Refrigerate for atleast 1 hour., Serve the veggie curd dip chilled with cucumber and carrot strips.] | [Energy, 21 cal, Protein, 0.8 g, Carbohydrates, 1.1 g, Fiber, 0.1 g, Fat, 1.1 g, Cholesterol, 2.7 mg, Sodium, 3.5 mg] | veggie-curd-dip-1361r |
| rcp33482 | Veggie Delight ( Eat Well Stay Well Recipes ) | NA | Veg | [sized carrots , cut into pieces, beetroots , cut into pieces, tomatoes , roughly chopped, celery sticks , roughly chopped, parsley stems with leaves, , roughly chopped, coriander , roughly chopped, spinach leaves , roughly chopped, crushed ice] | 5 mins | 0 mins | [Indian Juices, Low Cal Beverages, No Cooking Veg Indian, Mixer, Home Remedies Pimple Acne, Recipes for glowing skin, Fresh Juices] | 4Makes 4 small glasses | Indian | Veggie delight, i have not followed a complete detoxification diet rule wherein one is allowed to eat only a few food but have made it simple, spice-less recipes that are easy to digest and and healthy. This detox- juice is yummy, requires no added sugar or salt. Have it natural and see the difference. | [Blend all the ingredients in a mixer till smooth., Strain the juice using a strainer and pour equal quantities of juice in 4 individual glasses. Serve immediately.] | [Energy, 56 cal, Protein, 2.4 g, Carbohydrates, 10.7 g, Fiber, 4.9 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 66.5 mg] | veggie-delight--eat-well-stay-well-recipes--33482r |
| rcp6218 | Veggie Fruit Cocktail, Carrot Spinach and Black Grape Juice | NA | Veg | [carrot cubes, chopped spinach (palak), black grapes, apple cubes, lemon juice, crushed ice] | 10 mins | 0 mins | [Healthy Indian Recipes, No Cooking Veg Indian, Mixer, Juicer and Hopper, Kids Weight Loss, Vitamin E Rich, Vitamin A Rich, Beta Carotene, Retinol] | 2Makes 2 small glasses | Indian | Enjoy radiant skin and an instant energy boost with this fusion of veggies and fruits in this Carrot Spinach and Black Grape Juice. Vitamin E from spinach, vitamin A (carotenoids) from carrots and other antioxidants from grapes and apple all contribute to the goodness of this cocktail. Antioxidants wipe off the free radicals that fasten the ageing process, wrinkles and loosen our skin. Folic acid and zinc are required to maintain normal blood flow to the skin to keep it healthy. Create a combo meal of Carrot Spinach and Black Grape Juice, Fruity Corn Salad and Basil Corn Fusilli . | [Add the carrot cubes, spinach, black grapes and apple cubes a few at a time in the hopper., Add the lemon juice and mix well., Add some crushed ice in 2 individual glasses and pour equal quantities of the juice over it., Serve immediately., This recipe doesn’t turn out good in a juicer because the textures of ingredients like carrots and apple are very hard., This recipe makes use of unpeeled fruits and vegetables, hence take care to clean and wash them well before chopping, to get rid of dirt, germs and chemical residues.] | [Energy, 91 cal, Protein, 1.4 g, Carbohydrates, 19.5 g, Fiber, 5.1 g, Fat, 0.8 g, Cholesterol, 0.1 mg, Sodium, 51.3 mg] | veggie-fruit-cocktail-carrot-spinach-and-black-grape-juice-6218r |
| rcp22285 | Veggie Stuffed Quesadillas | Snacks | NA | [whole wheat flour (gehun ka atta), oil, salt, sliced onions, sliced tomatoes, grated carrot, bean sprouts, chopped spring onions, shredded cabbage, sliced capsicum, oil, garlic (lehsun) paste, green chilli paste, ginger (adrak) paste, grated low-fat paneer (cottage cheese), salt, whole wheat flour (gehun ka atta), oil] | 20 mins | 20 mins | [Tava, Diabetic Starters & Snacks, Diabetic Rotis and Parathas, Diabetic International Recipes] | 6Makes 6 quesadillas | NA | An all-time favourite Mexican snack prepared with mild twists that make it acceptable as an occasional treat for diabetics. The tortillas in this recipe are made with whole wheat flour instead of maida and are stuffed with a delectably flavoured mixture of sautéed veggies and low-fat paneer. The grated low-fat paneer gives a nice texture to the stuffing, making it soft and succulent enough so you do not notice the absence of cheese. With loads of fibre-rich veggies and no refined flour or cheese, the Veggie Stuffed Quesadillas make a delicious snack for diabetics. | [Combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water., Cover the dough with a lid and keep aside for 10 minutes., Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute., Add the garlic paste, green chilli paste and ginger paste and sauté on a medium flame for another 30 seconds., Add all the vegetables and sauté on a medium flame for 2 minutes., Add the paneer and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally., Divide the stuffing into 6 equal portions and keep aside., Divide the dough into 6 equal portions., Roll a portion of the dough into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling., Place 1 portion of the veggie stuffing on one half of the tortilla, fold it over to make a semi-circle and press it lightly to seal the edges., Heat a non-stick tava (griddle) and cook it, using ¼ tsp of oil, till golden brown spots appear on both the sides., Repeat steps 2 to 4 to make 5 more quesadillas., Serve immediately., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 98 cal, Protein, 3 g, Carbohydrates, 14.7 g, Fiber, 2.8 g, Fat, 3.4 g, Cholesterol, 0 mg, Sodium, 14.1 mg] | veggie-stuffed-quesadillas-22285r |
| rcp37153 | Veggies Take Centre-stage ( Flower Decorations) | NA | NA | [spring onions, asparagus] | 30 mins | 0 mins | [Indian Birthday Party, Cocktail Party] | 1Makes 1 decoration | Indian | One of the most charming ways to a center-piece for your dining table is by combining fresh vegetables and flowers, says sonal panchmatia. | [Snip off about 2-inches of the lilium stems and put them in fresh water for half an hour. Handle flowers and vegetables for your arrangement with care as they can bruise easily., Wipe the spring onions dry before you start, so that they stick firmly on the tape. Choose spring onions of the same thickness and remove the fine top layer to give them cleaned bright look., Wrap the double sided tape around the plastic pipe and start placing the spring onions at a slight slant, so that they don't all stick up straight., After you've placed the first layer of the spring onions, tuck the green tops into the hollow of the container., Now wrap masking tape around the base of this first layer of onions, and stick on a second layer a little higher than the first. You can stop at a single layer, but the second layer does lend more fullness to the arrangement., Soak the floral foam well in water and insert it inside the mouth of the container; it should stay level with the rim. This ensures that the foam is held firmly and yet does not show., Hold each flower stem next to your vase and gauge how much you'll need to trim. Cut the lilium stems to about 6" in height. Suing a sharp knife, cut stems at a 45 degrees angle so that they won't sit flat in the vase. This allows for better water absorption., Strip off any leaves that will touch the wet foam, as these will begin to rot soon. Start by arranging the flower stems around the circumference of the foam., Add the mock chrysanthemums to fill in the gaps between the liliums so that the arrangement appears fuller., On the edges where the foam may be showing add some foliage like asparagus ferns or any other such fine leaves. Now for the finishing touch, take a thick cotton white rope and brush it with a little gold paint., Tie it around the arrangement like a casual knot. This will help to keep the onions in place and also break the monotony of the lower portion of the arrangement., Keep the entire arrangement away from drafts, direct sun, and excessive heat.] | [Not Given] | veggies-take-centre-stage--flower-decorations-37153r |
| rcp32920 | Vellari Red Curry | NA | Veg | [fenugreek (methi) seeds, whole dry kashmiri red chillies, coconut oil oil, mustard seeds ( rai / sarson), turmeric powder (haldi), tamarind (imli) pulp, salt, chopped yellow cucumber] | 10 mins | 15 mins | [South Indian Curries / Sabzis, Sabzis with Gravies, Indian Curry recipes, North Indian, South Indian, Easy Vegetarian Curry, Mixer, Pan] | 4Makes 4 servings | South Indian | Vellari means ‘cucumber’, and as the name suggests this is a reddish hued curry. However, the redness actually stems due to the combination of several spices and not necessarily due to an overdose of chillies. So, fear not this recipe, and feel free to moderate the spiciness according to your taste. | [Combine the fenugreek seeds and chillies in a small pan and dry roast on a slow flame till they release flavour, while stirring continuously. Keep aside., When cool, blend in a mixer or grind in a mortar-pestle (khalbhatta) to a coarse powder. Keep aside., Heat the oil in a kadhai and add the mustard seeds., When the seeds crackle, add the prepared powder, turmeric powder, tamarind pulp, salt and 1¼ cups of water, mix well and simmer for a minute, while stirring continuously., Add the yellow cucumber, mix well and simmer for another 10 to 12 minutes or till the cucumber is cooked. Serve hot.] | [Energy, 56 cal, Protein, 0.4 g, Carbohydrates, 5.3 g, Fiber, 1.6 g, Fat, 3.8 g, Cholesterol, 0 mg, Vitamin A, 34.3 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.1 mg, Vitamin C, 4.6 mg, Folic Acid, 9.1 mcg, Calcium, 10.6 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 7.9 mg, Potassium, 68.8 mg, Zinc, 0.1 mg] | vellari-red-curry-32920r |
| rcp42525 | Vendhayam Godhumai Rava, Broken Wheat and Methi Meal | Lunch | Veg | [broken wheat (dalia), green moong dal (split green gram), fenugreek (methi) seeds, garlic (lehsun) cloves, salt] | 5 mins | 15 mins | [South Indian, South Indian Breakfast, One Dish Vegetarian Meals, Diabetic Khichdi, Diabetic Brown Rice, High Fiber Lunch, South Indian Lunch] | 3Makes 3 servings | South Indian | An exquisite and rare combination of broken wheat, green moong dal, fenugreek and garlic gives this South Indian dish a unique flavour and rustic mouth-feel. It also scores high in terms of nutrition as broken wheat is rich in fibre , and raises blood sugar levels slowly as compared to rice. Fenugreek is also touted as a good ingredient for diabetics , which makes this a tasty and healthy rice substitute for diabetic people. It can be served with hot and flavourful Sambhar or any other gravy. By adding more water and boiling, you can convert this Vendhayam Godhumai Rava into a porridge that can be enjoyed by itself. | [Soak the green moong dal in enough water for 15 minutes. Drain and keep aside., Heat a small non-stick pan, add the broken wheat and dry roast on a medium flame for 2 minutes., Combine the broken wheat, green moong dal, fenugreek seeds, garlic, salt and 1½ cups of water in a pressure cooker and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Mix well and serve immediately.] | [Energy, 150 cal, Protein, 6.4 g, Carbohydrates, 29.8 g, Fiber, 1.9 g, Fat, 0.6 g, Cholesterol, 0 mg, Sodium, 6 mg] | vendhayam-godhumai-rava-broken-wheat-and-methi-meal-42525r |
| rcp42234 | Verki Puri, Crispy Jar Snack | Snacks | NA | [plain flour (maida), semolina (rava / sooji), crushed black pepper (kalimirch), crushed cumin seeds (jeera), ghee, salt, oil, ghee, rice flour (chawal ka atta)] | 5 mins | 25 mins | [South Indian Evening Snacks, School Time Snacks, Indian Jar Snacks, Evening Tea Snacks, High Tea Party, Kids Tiffin Box, Kids After School] | 14Makes 14 puris | South Indian | verki puri recipe | how to make crispy verki puri | tea time snack | verki puri Diwali special snack | with 28 amazing images. verki puri recipe | how to make crispy verki puri | tea time snack | verki puri Diwali special snack is a crispy, flaky jar snack with a touch of pepper and cumin, which will become everybody’s favourite! Learn how to make crispy verki puri. To make verki puri, combine all the ingredients in a deep bowl and mix well. Add enough water and knead into a semi-stiff dough like a puri dough. Roll 5 portions of the dough, one by one, into a 200 mm. (8") diameter circle without using any flour for rolling. Place a rolled portion on a clean, dry surface, spread a little of the prepared paste evenly over it. While leaving a little space at the circumference. Place another rolled portion over it. Repeat step 4 and 5 to make 3 more layers. Roll it up tightly from one end to the other and cut into 14 equal portions using a sharp knife. Flatten each portion in between your palms and again lightly roll them into a 75 mm. (3”) diameter circle without using any flour for rolling. Make sure to seal the ends of each puri very well using your fingers, so that they do not open up while deep-frying. Heat the oil in a deep non-stick pan and deep-fry 2 to 3 puris at a time on a medium slow flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper. Cool, store in an air-tight container and use as required. This tea time snack has an unusual flaky texture, which comes from the use of hot ghee and semolina in the dough, charms both young and old alike, while its mildly spicy taste makes it a wonderful accompaniment for tea. These crispy verki puri can be made in advance and enjoyed with your evening beverage, or can be carried to work or while travelling to relish whenever hungry. Remember to cool them completely so as to prevent them from turning soggy when stored in a jar or carried in a dabba. You can also try other jar snack recipes like Phoolwadi or Methi Puri. These flavour packed crunchy puris with an unmistakable Indian touch will be a delight to bite into in every mouthfeel. Though there is not much expertise needed to make verki puri Diwali special snack, to get its perfect shape and crispiness you need to follow the steps perfectly. Tips for verki puriverki puri. 1. Make a stiff dough so no flour is needed to roll the puris. 2. Roll all 5 portions of dough of same size approximately so they layer well one on top of the other. 3. While rolling from one to another roll do so tightly, else the puri might open up while frying. 4. It is also important to deep-fry in small batches on a low-medium flame to get evenly cooked, crispy verki puri. Enjoy verki puri recipe | how to make crispy verki puri | tea time snack | verki puri Diwali special snack | with step by step photos. | [To make verki puri, combine all the ingredients in a deep bowl and mix well., Add enough water and knead into a semi-stiff dough like a puri dough., Roll 5 portions of the dough, one by one, into a 200 mm. (8") diameter circle without using any flour for rolling., Place a rolled portion on a clean, dry surface, spread a little of the prepared paste evenly over it. While leaving a little space at the circumference., Place another rolled portion over it., Repeat step 4 and 5 to make 3 more layers., Roll it up tightly from one end to the other and cut into 14 equal portions using a sharp knife., Flatten each portion in between your palms and again lightly roll them into a 75 mm. (3”) diameter circle without using any flour for rolling. Make sure to seal the ends of each puri very well using your fingers, so that they do not open up while deep-frying., Heat the oil in a deep non-stick pan and deep-fry 2 to 3 puris at a time on a medium slow flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper., Cool, store in an air-tight container and use as required.] | [Energy, 127 cal, Protein, 1.2 g, Carbohydrates, 8.9 g, Fiber, 0.1 g, Fat, 9.5 g, Cholesterol, 0 mg, Sodium, 1.3 mg] | verki-puri-crispy-jar-snack-42234r |
| rcp22607 | Vermicelli Rice, Lebanese Rice with Vermicelli | NA | NA | [long grained rice (basmati), vermicelli (sevaiyan), ghee, salt, mixed vegetable stew] | 15 mins | 45 mins | [Lebanese Rice, International Favourites, Raksha - Bandhan, Christmas, Western Party, Pan] | 4Makes 4 servings | Lebanese | Vermicelli is used extensively in Lebanese cooking to make both sweet and savoury dishes. The same recipe can be converted into a sweet by cooking the rice with milk and little sugar. | [Clean the rice and soak in water for 15 minutes. Drain and keep aside., Put 3 cups of water to boil., Heat the ghee in a broad pan, add the vermicelli and sauté till it becomes golden brown., Add the rice and sauté for 2 to 3 minutes., Add the water and salt and bring to boil., Lower the flame, cover the pan with a lid and simmer till the rice is cooked (approx. 20 to 25 minutes)., Serve hot with mixed vegetable stew.] | [Not Given] | vermicelli-rice-lebanese-rice-with-vermicelli-22607r |
| rcp36992 | Vibrant Cucumber Cauldrons ( Vegetable Carvings) | NA | NA | [cucumber] | 20 mins | 0 mins | [Cocktail Party] | 2Makes 2 cauldrons | NA | Carve flowers and petal on the outside and serve dips and chutneys inside! | [Place the cucumber on a chopping board and cut a cross section of any desired length., Cut the top of the sliced cucumber, using a knife so your dip mug can stand on this flattened base., Make zigzag marks along the edges of the cucumber using a carving knife., Make a deep cut along the rim from the inner side of the cucumber. This makes it easier to cut out a proper shape later., Now with the thumb, gently push along the corners so that the triangles detach from the rest of the cucumber to get a neat zig-zag rim., In the smaller piece, carve out a border by taking out a thin layer of the outer skin., Now cut triangles along the lower edge., Carve a design of your choice in the centre., With the help of a scooper, scoop out the insides the cucumber to make a hollow., You can make a long cup similarly with a different design and even add a handle using a cucumber slice and toothpicks. Fill the smaller cup with the sauce and the bigger one with some celery and carrot sticks for a healthy snack.] | [Not Given] | vibrant-cucumber-cauldrons--vegetable-carvings-36992r |
| rcp2366 | Vichyssoise | NA | NA | [Basic White Stock, leeks white onions, celery (ajmoda), potatoes, butter, fresh cream, lemon juice, chopped parsley, salt black pepper (kalimirch) powder] | 15 mins. | 30 mins. | [Thick / Creamy Indian Soups] | 7Served 6 to 8. | Indian | The classical cold soup. | [Slice the leeks (only the white part), celery and potatoes finely., Heat the butter and cook these vegetables for at least 4 to 5 minutes., Add the stock and cook until the vegetables are tender., Blend the mixture in a liquidiser and strain the soup., Beat the cream with the lemon juice., Add the cream with the lemon juice., Add the cream, salt and pepper to the soup. Chill thoroughly., Serve cold with chopped parsley.] | [Not Given] | vichyssoise-2366r |
| rcp4747 | Viennese Spiced Coffee | NA | NA | [cinnamon (dalchini) powder, nutmeg (jaiphal) powder, cardamom (elaichi) powder, coffee powder, sugar, beaten whipped cream, cinnamon (dalchini)] | 5 mins | 5 mins | [Indian Coffee Recipes, Desserts for Entertaining, High Tea Party, Western Party, Pan] | 4Makes 4 servings | Indian | This Viennese Spiced Coffee will give the ever-popular Masala Chai a real run for its money. While spices are normally associated with tea, in this unique drink, the tantalizing taste of coffee is boosted further with a classic combination of spices like nutmeg and cinnamon. The Viennese Spiced Coffee leaves behind a sweet hint of whipped cream, which will make you yearn for more. Coffee lovers, this is your daily caffeine kick in a very exquisite form! You can also try other recipes like the Chocolate Cinnamon Coffee and the Coffee Ice Cream . | [Combine the cinnamon powder, nutmeg powder, cardamom powder, coffee powder, sugar and 2 cups of water in a saucepan, mix well and cook on a medium flame for 5 minutes, while stirring occasionally., Switch off the flame, cover it with a lid and keep aside for 5 minutes., Strain the coffee using a strainer in a deep bowl., Pour the coffee into 4 individual cups., Put the beaten whipped cream into a piping bag with a star nozzle and pipe a swirl evenly over the coffee in each of the cups., Finally sprinkle little cinnamon powder evenly over it., Serve immediately.] | [Energy, 70 cal, Protein, 0.2 g, Carbohydrates, 8.5 g, Fiber, 0 g, Fat, 3.8 g, Cholesterol, 0 mg, Sodium, 5.2 mg] | viennese-spiced-coffee-4747r |
| rcp3996 | Viennetta | NA | NA | [milk, condensed milk, sugar, milk powder, coffee powder, cocoa powder, cinnamon (dalchini) powder, brandy] | 10 mins | 15 mins | [Indian Ice Creams, Desserts for Entertaining, Refrigerator] | 4Makes 4 servings | Indian | This ice-cream is unusual because of its combination of coffee, cocoa, cinnamon and brandy. The texture as well as the flavour is something that your guests will remember…. And keep coming back for more. | [Combine the milk, condensed milk, ¼ cup of sugar and milk powder in a pan and bring to a boil. Simmer till the sugar has dissolved. Cool completely., Combine the coffee powder, remaining ¼ cup of sugar, cocoa powder, cinnamon powder and brandy in a pan and simmer for 2 to 3 minutes., Add the coffee mixture to the milk mixture and mix well., Pour into shallow containers and freeze until slushy., Remove and churn the semi-set ice-cream in a blender so that the ice crystals break down and the mixture is thick and slushy., Cover and freeze again till set. Scoop and serve.] | [Energy, 452 cal, Protein, 11.1 g, Carbohydrates, 64 g, Fiber, 0.4 g, Fat, 13.7 g, Cholesterol, 16 mg, Sodium, 95.5 mg] | viennetta-3996r |
| rcp335 | Vinaigrette Dressisng | NA | NA | [red wine, whole grain mustard paste, freshly ground black pepper (kalimirch), salt, olive oil] | 5 mins | 0 mins | [Jain Salads, Indian Salad Dressings] | 1Makes 0.75 cup | Jain | TThe Vinaigrette Salad Dressing is a pungent one, with the exotic flavour of red wine vinegar and the sharp but peppy taste of mustard. With an olive oil base, this dressing stays good in the fridge for two days, if stored in a clean and airtight container. Serve the Vinaigrette Salad Dressing atop steamed veggies or mixed greens, such as beans, broccoli or boiled potatoes, and lose yourself in its tongue-tickling flavour. | [Combine the red wine vinegar, mustard, pepper and salt in a deep bowl, gradually add the olive oil, while whisking it continously., Use as required.] | [Energy, 34 cal, Protein, 0 g, Carbohydrates, 1 g, Fiber, 0 g, Fat, 0 g, Cholesterol, 0 mg, Vitamin A, 0 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0 mg, Vitamin C, 0 mg, Folic Acid, 0 mcg, Calcium, 0 mg, Iron, 0 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0 mg, Potassium, 0 mg, Zinc, 0 mg] | vinaigrette-dressisng-335r |
| rcp33211 | Virgin Baileys ( Party Drinks ) | NA | NA | [chocolate sauce, condensed milk, chocolate syrup, crushed ice] | 10 mins | 0 mins | [Indian Mocktails, Indian Chocolate Drinks, Refrigerator, Mixer] | 4Makes 4 glasses | Indian | Virgin baileys, an alternative to the popular baileys irish, this drink is sweetened predominantly with condensed milk. You can combine 15 ml of irish whiskey with condensed milk, chocolate syrup and ice to make the alcoholic version of the bailey’s shot. Glass used: shot glass | [Swirl the shot glasses with 1 tbsp of chocolate sauce in each shot glass. Refrigerate till service., Combine condensed milk, chocolate syrup, and crushed ice in a mixer and blend till smooth., In each shot glass, pour equal quantity of the drink and serve immediately.] | [Energy, 183 cal, Protein, 3.2 g, Carbohydrates, 25.1 g, Fiber, 0 g, Fat, 9.4 g, Cholesterol, 0 mg, Sodium, 34.5 mg] | virgin-baileys--party-drinks--33211r |
| rcp489 | Virgin Mary Mocktail | NA | NA | [tomato juice, tabasco sauce, worcestershire sauce, lemon juice, celery salt, salt, slice of lemon] | 10 mins | 0 mins | [Indian Mocktails, Western Party, Cocktail Party] | 1Makes 1 servings | Indian | A unique drink with an intermingling taste of tomato juice and worcestershire sauce with a dash of lemon and pepper. | [Dip the rim of the glass in lemon juice shaking off the excess. Then roll the glass in salt and allow the frosting to dry., Shake all the ingredients in a cocktail shaker and pour into glass.] | [Not Given] | virgin-mary--mocktail-489r |
| rcp33659 | Virgin Mary ( Healthy Diabetic Recipe ) | NA | NA | [lemon, salt, tomato juice, tabasco, worcestershire sauce, lemon juice, salt, freshly ground black pepper (kalimirch), crushed ice, slices of lemon] | 10 mins | 0 mins | [Indian Mocktails, Diabetic International Recipes] | 4Makes 4 glasses | Indian | Strange as it may sound, the most important aspect of this drink is that the glasses’ rim must be coated with salt! The salted rim gives an amazing feeling while sipping this drink. Do not forget to garnish it with lemon slices. Tomatoes, of course, are rich in folic acid and vitamins A and C, making this as healthy as it is tasty – a range combination of characteristics! Tabasco and Worcestershire sauces add zing to this drink, which is healthier and tastier than aerated drinks that provide nothing but calories. | [Press the lemon a bit and then move it along the rim of the glass., Shake off the excess and dip 2 glasses in salt and allow the frosting to dry. Keep aside., Shake all the remaining ingredients in a cocktail shaker and pour into the salt-rimmed glasses., Top each glass with ¼ cup crushed ice and serve immediately garnished with lemon slices., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 25 cal, Protein, 1.1 g, Carbohydrates, 4.6 g, Fiber, 2 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 17.6 mg] | virgin-mary--healthy-diabetic-recipe--33659r |
| rcp33187 | Virgin Mary ( Party Drinks ) | null | null | null | null | null | null | null | null | null | null | null | virgin-mary--party-drinks--33187r |
| rcp42168 | Virgin Mojito | null | null | null | null | null | null | null | null | null | null | null | virgin-mojito-42168r |
| rcp33191 | Virgin Pina Colada ( Party Drinks ) | null | null | null | null | null | null | null | null | null | null | null | virgin-pina-colada--party-drinks--33191r |
| rcp42286 | Vitamin A, Vitamin E, Iron Rich Healthy Antioxidant Lunch Veg Salad | null | null | null | null | null | null | null | null | null | null | null | vitamin-a-vitamin-e-iron-rich-healthy-antioxidant-lunch-veg-salad-42286r |
| rcp40580 | Vitamin Chaat | null | null | null | null | null | null | null | null | null | null | null | vitamin-chaat-40580r |
| rcp35066 | Vitamin Khichdi ( Protein Rich Recipe ) | null | null | null | null | null | null | null | null | null | null | null | vitamin-khichdi--protein-rich-recipe--35066r |
| rcp2545 | Vol-au-vent Cases | Snacks | NA | [khari biscuits dough, ghee, white sauce, boiled sweet corn kernels (makai ke dane), grated processed cheese, salt] | 1 mins | 30 mins | [Baked Snacks, Evening Tea Snacks, Baked, Diwali, Diwali Snacks, High Tea Party, Oven] | 22Makes 20 to 25 servings | NA | These require practice in puff pastry making. | [Sieve the flour., Rub 30 grams of ghee very well into the flour., Make a well in the centre. Add the salt in this well and pour a little ice-cold water on top., Make a soft dough by adding some more ice-cold water., Knead the dough for 2 minutes., Keep the dough under a cloth for 10 minutes., Roll out the dough with the help of a little flour to an along shape. Brush away the extra flour. ., Apply the remaining 100 grams of ghee leaving aside a strip of about 12 mm. (1/2") width all around., Cut the rolled dough into 3 unequal parts as shown in diagrams., Roll up part no. 1., Put it over part no. 3 and roll up with no. 1 inside., Put this rolled part on part no. 2., Go on pulling the edges to seal the ghee while rolling part no. 2 with no. 3 inside., Sprinkle plenty of flour on a tray. Put the rolled dough over it and sprinkle flour again. Cover with a cloth., Chill the dough in the freezer compartment of a refrigerator over the ice tray for 20 minutes., Remove from the refrigerator and roll out to a rectangular shape., Divide the dough into 3 imaginary equal parts as shown in diagrams., This time no cutting is rquired. Fold part no. 1 on the left on part no. 2 and fold part no. 3 on the right on part no. 2., Chill the dough in the freezer compartment of a refrigerator over the ice tray for 5 minutes., Roll out once again into a big rectangle with the help of flour. Brush away the extra flour., Roll out the dough into about 6 mm. (1/4") thickness on a lightly floured board., Stamp out rounds of 37 mm. (1 1/2") diameter., Make a hole in the centre of each round with 12 mm. (1/2") nozzles. Keep aside the inner rounds for use as lids., Roll out the trimmings thinly with the help of flour and then stamp out rounds of 37 mm. (1 1/2") diameter., Apply a little water on the thin rounds and put the rings on top so as to make the cases., Arrange the cases on a baking dish and brush with ghee. Put the lids also on the baking dish., Bake in a hot oven at 450°f for 15 minutes. Reduce the temperature to 350°f and bake for a further 10 minutes., Mix the white sauce and corn. Add salt and pepper and half of the grated cheese., Just before serving, fill up the vol-au-vent cases with the hot filling, sprinkle the balance cheese and cover with the lids., Serve hot.] | [Not Given] | vol-au-vent-cases-2545r |
| rcp41285 | Wagharelo Rotla | Snacks | NA | [rotlas, oil, curry leaves (kadi patta), chopped onions, turmeric powder (haldi), chopped ginger (adrak), chopped garlic (lehsun), chopped green chillies, salt, sugar, chopped green garlic (hara lehsun), chopped coriander (dhania)] | 20 mins | 6 mins | [Gujarati Farsans, Gujarati One Dish Meal, Breakfast using Leftovers, Evening Tea Snacks, Non-stick Pan] | 4Makes 4 servings | Gujarati | An upma like dish made with powdered rotlas, the Wagharelo Rotla is a classic, time-tested way to make use of leftover rotlas. The characteristic taste and aroma of rotlas linger on even after they are powdered, and when cooked with ingredients like onions, ginger, garlic and green chillies, the powdered rotlas transform into a dish that is too yummy to resist. Slightly spicy, the Wagharelo Rotla is a wonderful breakfast option for cold winter days. In case you love this dish too much and want to make it with fresh rotlas too, you may do so by all means. But as soon as you make the rotlas, apply some ghee on them and allow them to rest for at least two hours before blending. Otherwise you will end up with a paste instead of a powder. Try your hand at other interesting bajra based snacks like the Bajra Onion Muthia and Bajra, Rice and Sprouts Moong Puda . | [Blend the rotla pieces in a mixer to a smooth powder. Keep aside., Heat the oil in a deep non-stick pan, add the curry leaves and sauté on a medium flame for a few seconds., Add the onions and turmeric powder and sauté on a medium flame for 1 minute., Add the ginger, garlic and green chillies and sauté on a medium flame for 30 seconds., Add the rotla powder, 2 tbsp of water and salt, mix well and cover with a lid and cook on a medium flame for 3 minutes, while stirring occasionally., Add the sugar, fresh garlic and coriander, mix well and cover with a lid and cook on a medium flame for 1 minute, while stirring occasionally., Serve hot.] | [Energy, 322 cal, Protein, 5.8 g, Carbohydrates, 35.5 g, Fiber, 5.6 g, Fat, 17.4 g, Cholesterol, 0 mg, Sodium, 6.3 mg] | wagharelo-rotla-41285r |
| rcp22247 | Waldorf Salad ( Zero Oil) | NA | NA | [apple cubes, red yellow green, iceberg lettuce, green grapes, chopped celery, low-fat curds (dahi), mustard (rai / sarson) paste, honey, salt] | 15 mins | 0 mins | [Kids Weight Loss, Low Cholesterol, Healthy Indian Salads with healthy dressing, Healthy Heart Salads Raitas, Healthy Heart International Recipes, Low Cholesterol Salads, Raitas, Low Cholesterol International] | 4Makes 4 servings | Indian | Here is a very appealing salad of veggies and fruits in a creamy, curd-based mustard dressing. Apples and grapes combine beautifully with capsicum, lettuce and celery to make a colourful and crunchy salad, which is perked up further by a tongue-tickling, honey-laced dressing. Waldorf Salad traditionally has walnuts, and you can add it if you wish, but we have avoided it to keep the calories low. We have also replaced mayonnaise with thick curds, to get an equally tasty but low-fat dressing, so that you can enjoy the goodness of the fibre, vitamin C and protein that you get from this tasty Waldorf Salad without a being burdened by additional calories. | [Combine all the ingredients, along with the curd mustard dressing, in a deep bowl and toss well., Serve immediately.] | [Energy, 61 cal, Protein, 2.3 g, Carbohydrates, 12 g, Fiber, 2.1 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 47.3 mg] | waldorf-salad--zero-oil-22247r |
| rcp41925 | Warm Honey Lemon Water with Turmeric | NA | NA | [honey, lemon juice, turmeric powder (haldi)] | 2 mins | 0 mins | [Indian Drinks / Sharbats, Iron Rich Indian recipes, Marathoners, Endurance Athletes, Triathlete, Home Remedies Common Cold & Cough, Healthy Drinks Hot Beverages, Athletes, Triathlete Smoothies, Juices, Drinks] | 1Makes 1 glass | Indian | warm honey lemon water with turmeric | anti-inflammatory recipe for cold | anti-inflammatory, anti-fungal cold remedy with turmeric | ant-inflammatory homey lemon water | with 6 amazing images. Warm Honey Lemon Water with Turmeric is a simple detox solution that can be consumed everyday, first thing in the morning. We all know that lemon juice and turmeric have amazing health benefits – and this easy recipe brings both together. Making Warm Honey Lemon Water with Turmeric is very simple. You just need 3 ingredients – honey, lemon juice and water which have to combined with warm water. Mix them well and your health potion as a remedy to cold and cough is ready to be served. Turmeric powder (haldi), which is found in everyone’s masala dabba is obtained by boiling the roots for hours, drying them for weeks and then grinding them in huge grinders to get the powder. It aids digestion by stimulating the flow of bile, and is also known to have wonderful antiseptic properties. In anti-inflammatory, anti-fungal cold remedy with turmeric, you will need ¼ tsp of turmeric powder. The turmeric used in anti-inflammatory recipe for cold has many other benefits. Thanks to this antiseptic action, turmeric is used for treating dysentery and diarrhoea, which are caused by microorganisms. Perhaps because we use it in small quantities, many people are not aware of the rich iron content in turmeric, which works against anaemia. Curcumin, an anti-inflammatory compound in turmeric helps relieve inflammation of the joints. Of course, the benefits of lemon juice in warm honey lemon water with turmeric cannot be forgotten either. It helps to boost your metabolism early in the morning, is a good source of antioxidant vitamin C , and helps to freshen breath too. Honey in ant-inflammatory homey lemon water helps to balance the flavours, making this Warm Honey Lemon Water with Turmeric a pleasure to sip on first thing in the morning. That said, we recommend you use a straw to drink this, because lemon juice is acidic and may damage the enamel of your teeth if had directly without a straw. Enjoy warm honey lemon water with turmeric | anti-inflammatory recipe for cold | anti-inflammatory, anti-fungal cold remedy with turmeric | ant-inflammatory homey lemon water | with step by step photos | [To make Warm Honey Lemon Water with Turmeric, take a tall glass, put the honey, lemon juice, turmeric powder and 1 cup of warm water in it and mix well., Serve the warm honey lemon water with turmeric immediately.] | [Energy, 45 cal, Protein, 0.1 g, Carbohydrates, 12.1 g, Fiber, 0.1 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.7 mg] | warm-honey-lemon-water-with-turmeric-41925r |
| rcp41926 | Warm Lemon Water with Turmeric, Anti Inflammatory and Good for Cold | BreakFast | NA | [lemon juice, turmeric powder (haldi)] | 2 mins | 0 mins | [Indian Drinks / Sharbats, Iron Rich Indian recipes, Healthy Indian Breakfast, Healthy Indian Drinks and Juices, Home Remedies Common Cold & Cough, Indian Home Remedies Fever, Healthy Drinks Hot Beverages] | 1Makes 1 glass | Indian | warm lemon water with turmeric recipe | morning turmeric detox drink | anti inflammatory turmeric water | benefits of drinking turmeric water | with 5 amazing images. warm lemon water with turmeric recipe | morning turmeric detox drink | anti inflammatory turmeric water | benefits of drinking turmeric water is a healthy decoction for a healthy morning. Learn how to make morning turmeric detox drink. To make warm lemon water with turmeric, take a tall glass, put the lemon juice, turmeric powder and 1 cup of warm water in it and mix well. Serve immediately. With so much stress, pollution and junk food surrounding our lives, everybody is looking for methods to detox our body. Morning turmeric detox drink is an easy and quick way to detox yourself. Have anti inflammatory turmeric water first thing in the morning and let turmeric and lemon work their magic. Turmeric powder (haldi), which is found in everyone’s masala dabba is obtained by boiling the roots for hours, drying them for weeks and then grinding them in huge grinders to get the powder. It aids digestion by stimulating the flow of bile, and is also known to have wonderful antiseptic properties. Thanks to this antiseptic action, turmeric is used for treating dysentery and diarrhoea, which are caused by microorganisms. Many people are also unaware of the rich iron content in turmeric, which works against anaemia. Curcumin, an anti-inflammatory compound in turmeric help relieve inflammation of the joints. Thus there are more than one benefits of drinking turmeric water. Lemon Juice on the other hand helps to boost your metabolism early in the morning. It is a good source of antioxidant vitamin C and helps to freshen breath too. With a pleasantly tangy taste, the warm lemon water with turmeric is a good way to start your day. Tips for warm lemon water with turmeric. 1. We recommend you use a straw to drink this, because lemon juice is acidic and may damage the enamel of your teeth if had directly without a straw. 2. Do not keep the drink for too long. It may change its colour, so have it immediately on making. Enjoy warm lemon water with turmeric recipe | morning turmeric detox drink | anti inflammatory turmeric water | benefits of drinking turmeric water | with step by step photos. | [To make warm lemon water with turmeric, take a tall glass, put the lemon juice, turmeric powder and 1 cup of warm water in it and mix well., Serve immediately.] | [Energy, 3 cal, Protein, 0.1 g, Carbohydrates, 0.6 g, Fiber, 0.1 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0.1 mg] | warm-lemon-water-with-turmeric-anti-inflammatory-and-good-for-cold-41926r |
| rcp33076 | Water Chestnut in Schezuan Sauce ( Chinese Cooking ) | NA | NA | [fresh water chestnuts, salt, oil, chopped garlic (lehsun), chopped spring onions whites, schezuan sauce, water, sugar, cabbage, chopped spring onion greens] | 10 mins | 10 mins | [Chinese Starters, Side Dishes, Valentines Day Indian recipes, Chinese Party, Barbeque Party Indian Recipes, Cocktail Party, Indian Party Starters] | 4Makes 4 servings | Indian | Water chestnuts have contributed immensely to chinese cuisine, and it is an integral part of traditional chinese cooking. These crunchy, sweet chestnuts are actually vegetables that grow in marshes. This recipe calls for blanched chestnuts that are cooked in schezuan sauce and served like a sizzler. Buy fresh water chestnuts as far as possible and chop of the top and peel the skin before cooking. The cooked chestnuts taste wonderful in sizzling hot schezuan gravy and have an unmatchable taste – the sweet and crisp chestnut is a great contrast to the spicy thick sauce, making every bite delicious. | [Boil a vesselful of water along with the salt in a deep pan. Add the water chestnuts and blanch them on a medium flame for 2 to 3 minutes. Drain and keep aside., Heat the oil in a wok / kadhai on a high flame till it smokes., Add the garlic and spring onion whites and sauté on a high flame for a minute., Add the water chestnuts, schezuan sauce, water, salt and sugar, mix well and cook on a medium flame for 2 minutes., Heat a sizzler plate on an open flame till it is red hot, place it on the wooden tray and arrange a few cabbage leaves on it., Arrange the water chestnuts over it and serve immediately with garnished with spring onion greens.] | [Energy, 113 cal, Protein, 3.5 g, Carbohydrates, 18.5 g, Fiber, 0.6 g, Fat, 2.7 g, Cholesterol, 0 mg, Vitamin A, 51.5 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.4 mg, Vitamin C, 9.6 mg, Folic Acid, 0.9 mcg, Calcium, 18.5 mg, Iron, 1.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 0.3 mg, Potassium, 17.3 mg, Zinc, 0 mg] | water-chestnut-in-schezuan-sauce--chinese-cooking--33076r |
| rcp904 | Watermelon , Pineapple and Paneer Salad | NA | NA | [pineapple cubes, watermelon (tarbuj) cubes, lettuce, grated paneer (cottage cheese), cream, chopped onions, chopped capsicum, chopped green chillies, grated coconut, salt, lemon juice, honey, salt freshly ground black pepper (kalimirch), grated coconut] | 15 mins | 0 mins | [Indian Fruit Salad Recipes, Indian Salads with dressing, Island Party] | 8Makes 8 servings | Indian | Simple salads of fruits, cottage cheese cubes and herbs are commonly made, but when you want to leave an indelible impression in the minds of your guests, you must serve something unique like this special Watermelon, Pineapple and Paneer Salad. Flavourful paneer balls containing crunchy veggies and coconut are combined with juicy fruits, all of which is arranged on crisp lettuce leaves, topped with a lemony honey dressing and refrigerated till the salad becomes delightfully crisp and refreshing! | [Combine all the ingredients in a deep bowl and mix well., Divide the mixture into 12 equal portions and shape each portion into a round ball. Keep aside., Place the lettuce leaves in the serving dish and arrange the panner balls and fruits over it., Pour the dressing on the top and toss gently., Refrigerate for 1 hour and serve chilled garnished with coconut.] | [Energy, 96 cal, Protein, 2.5 g, Carbohydrates, 10.4 g, Fiber, 1.4 g, Fat, 5.2 g, Cholesterol, 0 mg, Vitamin A, 87.2 mcg, Vitamin B1, -0.1 mg, Vitamin B2, -0.1 mg, Vitamin B3, -0.1 mg, Vitamin C, 16.5 mg, Folic Acid, 0.5 mcg, Calcium, 86.3 mg, Iron, 3.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 20.6 mg, Potassium, 99.1 mg, Zinc, 0.5 mg] | watermelon--pineapple-and-paneer-salad-904r |
| rcp41680 | Watermelon and Basil Lemonade | NA | NA | [watermelon (tarbuj) cubes, chopped basil, lemonade, lemon juice, sugar] | 15 mins | 0 mins | [Cocktails, High Tea Party, Island Party, Cocktail Party, Mixer, Birthday Party Drinks, Kitty Party Drinks, Mocktails] | 3Makes 3 glasses | NA | A quick and easy blend of fruits, herbs and lemonade, which is guaranteed to perk up your mood! The pleasing taste and colour of watermelon combines beautifully with the sharp, herby taste of basil, in a tangy base of chilled lemonade that is sure to leave a tingling sensation on your taste buds. To get the Watermelon and Basil Lemonade right, make sure you deseed the watermelon cubes and ensure that the lemonade is chilled. This is a really interesting ‘upgrade’ to your usual dose of lemonade, and you will feel glad you tried it. You can also have a go at other lemonade based recipes like the Orange Pineapple and Lemonade Drink or Pink Lemonade . | [Combine all the ingredients, except the lemonade in a mixer and blend till smooth., Strain the mixture using a strainer in a deep bowl., Add the lemonade and mix well., Pour the drink into 3 individual glasses and serve immediately.] | [Not Given] | watermelon-and-basil-lemonade-41680r |
| rcp41752 | Watermelon and Coconut Water Drink | NA | NA | [watermelon (tarbuj), tender coconut water, cumin seeds (jeera) powder, salt] | 15 mins | 0 mins | [Mixer, Typhoid, Potassium Rich, Pregnancy Recipes for Nausea, Morning Sickness, Pregnancy Recipes to overcome heartburn, Home remedies for morning sickness, Pregnancy Juices and Drinks] | 3Makes 3 glasses | NA | watermelon and coconut water drink recipe | heart friendly and lower blood pressure drink | healthy Indian watermelon coconut water drink | with 11 amazing images. watermelon and coconut water drink is a quick and easy Indian drink to have in summer. Learn to make healthy watermelon coconut water drink. The innovative combination of watermelon and coconut water gives you a refreshing watermelon and coconut water drink, which tickles the palate and seems to rejuvenate every cell in the body! The Watermelon Coconut Water Drink combines the pleasing colour and flavour of watermelon with the special taste of coconut water and the peppy taste of cumin seeds powder. You will love the total effect! Watermelon is a cooling fruit, which is made even better by the addition of coconut water in this heart-friendly and lower blood pressure drink, which is effective in balancing the stomach acids. Watermelon is low in calories and full of water, thus is good for weight loss too. Citrulline in watermelon has been studied for its effect on heart function and it was revealed that it improves heart function and helps in the treatment of heart failure. One cup of coconut water (200 ml) has only 48 calories. There is zero fat in this water. It’s a perfect weight loss drink. Try other stomach-friendly drinks like Fresh Mint and Lemon Tea and Pineapple and Tulsi Juice. One glass of watermelon coconut water drink is only 55 healthy calories. Enjoy watermelon and coconut water drink recipe | heart friendly and lower blood pressure drink | healthy Indian watermelon coconut water drink | with step by step photos. | [To make watermelon and coconut water drink, combine all the ingredients in a mixer and blend till smooth., Pour equal quantities of the watermelon and coconut water drink into 3 individual glasses and serve immediately.] | [Energy, 55 cal, Protein, 0.9 g, Carbohydrates, 9.9 g, Fiber, 7 g, Fat, 1.3 g, Cholesterol, 0 mg, Sodium, 305.3 mg] | watermelon-and-coconut-water-drink-41752r |
| rcp39 | Watermelon and Grape Mint Cup | NA | Veg | [melon balls, seedless grapes, orange squash, chopped mint leaves (phudina), mint sprig] | A few min. | Nil. | [Indian Juices, Indian Mocktails, No Cooking Veg Indian] | 2Makes 2 glasses. | Indian | A perfect starter for a party. | [Mix the orange squash and 2 teaspoons of water., Put the melon balls and grapes in the glass and then add the orange squash and the mint leaves., Chill., Just before serving, decorate with a sprig of mint.] | [Energy, 83 cal, Protein, 0.7 g, Carbohydrates, 19.3 g, Fiber, 1.6 g, Fat, 0.4 g, Cholesterol, 0.1 mg, Sodium, 27.3 mg] | watermelon-and-grape-mint-cup-39r |
| rcp33172 | Watermelon and Guava Juice | BreakFast | NA | [watermelon (tarbuj) cubes, guava juice, lemon juice, salt, ice-cubes, watermelon (tarbuj) balls] | 10 mins | 0 mins | [Indian Juices, Cocktail Party, Refrigerator, Mixer, Iron Rich Indian recipes, Iron Rich Indian Breakfast, Iron Rich Indian Juices] | 3Makes 3 glasses | Indian | The thoughtful combination of juicy watermelon and pulpy guava laced with lemon juice results in a stunning juice that has a unique mouth-feel. Remove the seeds from the watermelon first, as the juice is not to be strained after blending. If you strain, you will lose the grainy texture. Savour every sip slowly to relish the well-balanced flavour and satiating texture of this Watermelon and Guava Juice. | [Combine all the ingredients in a mixer and blend till smooth., Pour equal quantities of the juice in each glass and finally top it with 2 ice-cubes and 4 watermelon balls., Serve immediately.] | [Energy, 50 cal, Protein, 0.8 g, Carbohydrates, 10.7 g, Fiber, 5.6 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 548.8 mg] | watermelon-and-guava-juice-33172r |
| rcp2353 | Watermelon and Melon Sunshine | NA | NA | [chopped and deseeded watermelon, chopped melon (kharbooja), pineapple juice, orange juice, black salt (sanchal), watermelon (tarbuj) balls] | 5 mins | 0 mins | [Indian Juices, Raksha - Bandhan, Father's Day, Valentines Day Indian recipes, Western Party, Cocktail Party, Mixer] | 4Makes 4 glasses | Indian | With petite watermelon balls bobbing up and down in a vibrantly coloured drink, the Watermelon and Melon Sunshine is indeed a pleasant sight to behold, and even more delightful to sip on. This refreshing juice is made of soothing melons perked up with the dynamic flavours of orange and pineapple. Garnished with watermelon balls, it is an exotic drink to set before your guests at any party. On a hot summer’s day, it is indeed like a ray of sunshine, sure to rejuvenate you. You can also try other melon based juices like the Melon Refresher and Melon and Black Grape Juice . | [Combine all the ingredients in a mixer and blend till smooth., Pour equal quantity of the juice into 4 individual glasses., Serve immediately garnished with 2 watermelon balls in each glass.] | [Energy, 181 cal, Protein, 2.2 g, Carbohydrates, 41.3 g, Fiber, 7.4 g, Fat, 0.8 g, Cholesterol, 0 mg, Sodium, 128.7 mg] | watermelon-and-melon-sunshine-2353r |
| rcp5534 | Watermelon and Mint Drink | BreakFast | Veg | [chopped chilled watermelon (tarbuj), roughly chopped chilled pineapple, sugar, chopped mint leaves (phudina)] | 15 mins | 0 mins | [No Cooking Veg Indian, Mixer, Healthy Indian Acidity recipes, Healthy Heart Indian Drinks Beverages, Fresh Juices, Acidity Drinks, Acidity Breakfast and Snacks] | 3Makes 3 glasses | Indian | This easy and quick juice is a wonderfully refreshing energiser. Watermelon is rich in water and fibre, which makes it a perfectly heart-friendly, low-fat ingredient. Pineapple too is a low-fat fruit, rich in nutrients and fibre. This makes the sweet and tangy duo a wonderful pair for your breakfast! In this delicious Watermelon and Mint Drink, the fibre is retained because we do not strain the juice. When combined with chopped mint, both the flavour and mouth-feel of this juice get a perky uplift... an effect that is sure to be passed on to you as well! | [Combine all the ingredients, except the mint leaves in a blender and blend till smooth., Transfer the mixture in a bowl, add the mint leaves and mix well, Pour equal quantities of the drink into 3 individual glasses and serve immediately.] | [Energy, 41 cal, Protein, 0.5 g, Carbohydrates, 8.9 g, Fiber, 1.5 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 51.9 mg] | watermelon-and-mint-drink-5534r |
| rcp39012 | Watermelon and Orange Juice | BreakFast | NA | [chopped watermelon (tarbuj), orange juice, sugar, lemon juice, crushed ice] | 5 mins | 0 mins | [Breakfast, Indian Juices, Quick breakfast, Children's Day, Western Party, Quick Breakfast Indian, Healthy Foods for Kids] | 4Makes 4 small glasses | Indian | Available through the year, watermelons are always a good addition to fruit juices. Add some readymade or fresh orange juice to create a refreshing and colourful concoction. Adjust the sugar accordingly. | [Combine all the ingredients and blend in a juicer till the mixture is smooth and frothy., Pour equal quantities of the juice into 4 individual glasses., Serve immediately topped with some crushed ice in each glass.] | [Energy, 46 cal, Protein, 0.5 g, Carbohydrates, 10.3 g, Fiber, 1 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 25.5 mg] | watermelon-and-orange-juice-39012r |
| rcp41459 | Watermelon and Strawberry Drink | BreakFast | NA | [chopped watermelon (tarbuj), chopped strawberries, vanilla ice-cream] | 15 mins | 0 mins | [Indian Juices, Western Party, Island Party, Mixer, Iron Rich Indian recipes, Iron Rich Indian Breakfast, Iron Rich Indian Juices] | 3Makes 3 glasses | Indian | Two pinkish-red fruits with contrasting flavours come together to give you a refreshing drink with dashing good looks and a vibrant flavour! Watermelon gives this drink a pleasing flavour and slushy mouth-feel, while strawberry gives it a tangy flavour and heightens the bright hue of the Watermelon and Strawberry Drink making it very attractive. This juice is also very easy to make. We suggest serving it chilled as the flavour is at its peak. Try other refreshing juice recipes like the Pineapple and Banana Drink , and the Pineapple and Pineapple and Muskmelon Drink . | [Combine all the ingredients in a mixer and blend till smooth., Pour equal quantities of the drink into 3 individual glasses., Serve chilled.] | [Energy, 106 cal, Protein, 1.9 g, Carbohydrates, 17.4 g, Fiber, 2 g, Fat, 3.1 g, Cholesterol, 0 mg, Sodium, 31.9 mg] | watermelon-and-strawberry-drink-41459r |
| rcp4020 | Watermelon and Strawberry Ice | NA | NA | [chopped watermelon (tarbuj), strawberry,, sugar] | 10 mins. | Nil. | [Indian Juices, Indian Freezer, Fresh Juices] | 2Serves 2. | Indian | Watermelons and strawberries complement each other in this refreshing granita. You cam also serve it as a drink if unfrozen. | [Combine all the ingredients and blend in a liquidiser till becomes a smooth puree., Pour into on a shallow container. Cover and freeze for 4 to 6 hours., Scrape out using a fork and serve in small glasses.] | [Energy, 125 cal, Protein, 0.9 g, Carbohydrates, 28.9 g, Fiber, 2.8 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 47.7 mg] | watermelon-and-strawberry-ice-4020r |
| rcp33032 | Watermelon Apple Drink ( Weight Loss After Pregnancy ) | NA | NA | [chopped watermelon (tarbuj), chopped tomatoes, chopped apple, ice-cubes] | 5 mins | 0 mins | [Indian Juices, Juicer and Hopper, Healthy Indian Fruit Juices, Antioxidant Rich Indian Juices] | 3Makes 3 glasses | Indian | watermelon apple drink recipe | watermelon apple juice | healthy weight loss watermelon apple tomato juice | with step by step images. benefits of watermelon apple juice is a summer thrist quencher with plenty of health benefits. Learn how to make watermelon apple juice. watermelon apple drink is made from watermelons, apples and tomatoes with ice to chill it. To make watermelon apple drink, juice all the ingredients in a juicer and mix well. Add 1 ice-cube each in 3 individual glasses and pour equal quantities of the juice in each glass and serve immediately. Watermelon apple juice, cool off on hot afternoons with this refreshing, icy and nutritious drink. iron rich watermelons are a flavourful way of making up for your nutrient needs. Those keen to lose weight will relish this healthy, fruity weight loss juice to sugar laden high-calorie drinks. Easily made, quickly consumed! Watermelons are filled with water and apple are fibre rich. Both these are key nutrients for a healthy gut. Though some amount of fiber will be lost in the juicer, but you will benefit from other nutrients in watermelon apple drink. Pregnant women in the lactating stage can also opt for this drink and gain in loads of antioxidants like Vitamin A, Vitamin C and lycopene. Get ready to gain in all the benefits of watermelon apple juice. Tips for watermelon apple drink. 1. While we have used juicer, we recommend using a high quality mixer which blends the drink well without loss of any fiber. 2. For weight loss, avoid the ice-cubes. 3. Have it immediately to benefit the most from its nutrients. Enjoy watermelon apple drink recipe | watermelon apple juice | healthy weight loss watermelon apple tomato juice | with step by step and video below. | [Juice all the ingredients in a hopper and mix well., Add 1 ice-cube each in 3 individual glasses and pour equal quantities of the juice in each glass and serve immediately.] | [Energy, 51 cal, Protein, 0.6 g, Carbohydrates, 10.8 g, Fiber, 2.5 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 53.3 mg] | watermelon-apple-drink--weight-loss-after-pregnancy--33032r |
| rcp36993 | Watermelon Basket ( Fruit Carvings) | NA | NA | [watermelon, spring onions] | 20 mins | 0 mins | [Indian Birthday Party, Cocktail Party] | 1Makes 1 basket | Indian | Give your flowers a unique haven and arrange them in a basket of sweet smelling watermelon. | [Place the watermleon on the chopping board and using a long knife, carve the watermelon in the ¼ portion as shown., Detach the two side portions of the watermelon, leaving the middle part intact., Using a carving knife, cut a small piece of the watermelon so that it can stand on a flat base. Using a knife, trim the red part of the watermelon only till the handle of the watermelon (vase), leaving the white part intact., Place a spring onion on a chopping board. Using a carving knife, cut the spring onion white and discard it. Use it for something else., Place the spring onion green on the chopping board and make long slits at 1 cm intervals using a knife., Using the knife, cut the spring onions a little., Immerse the spring onion green in ice-cold water and set aside for 10 minutes so that the leaves become crisp and curl well. Repeat the steps 4 to 7 to make more spring onion curls., Scoop a little of the red portion on the vase part using a scooper. Make zig-zag cuts on the circumference of the watermelon (vase) using a knife like., Place it on a flat surface and arrange the spring onion curls and flowers with the help of pins to complete the vase.] | [Not Given] | watermelon-basket--fruit-carvings-36993r |
| rcp42601 | Watermelon Cooler | NA | NA | [watermelon (tarbuj) cubes, milk, sugar] | 10 mins | 0 mins | [Indian Drinks / Sharbats, Mixer, Quick 3 Ingredients, Kids After School, Birthday Party Drinks, Kitty Party Drinks, Mocktails] | 4Makes 4 glasses | Indian | Here’s yet another way to enjoy watermelons this summer! Watermelon is one of the most refreshing fruits we get in the summer, and in fact it adds an element of fun and coolness to the scorching summer days. This Watermelon Cooler is a quick and easy drink made by blending watermelons with sugar and milk. Adding milk to the cooler gives it a luscious mouth-feel and a nice, rich flavour that is very appealing to kids. Only three ingredients go into this awesome drink, but it tastes so special and rejuvenating. You can also try other watermelon based recipes like the Watermelon Pineapple Guava Drink or Watermelon White Jamun Summer Cooler | [Add the watermelon in the mixer and blend it completely., Strain it using a strainer., Combine the strained watermelon with the milk and sugar in a mixer and blend till smooth., Refrigerate for atleast 1 hour., Serve chilled.] | [Energy, 69 cal, Protein, 1.3 g, Carbohydrates, 10.5 g, Fiber, 0.6 g, Fat, 1.8 g, Cholesterol, 4 mg, Sodium, 31.7 mg] | watermelon-cooler-42601r |
| rcp38359 | Watermelon Feta Salad | NA | NA | [watermelon (tarbuj) cubes, sliced black olives, mint leaves (phudina), grated paneer (cottage cheese), thick curds (dahi), salt, vinegar, honey, lemon juice, salt, olive oil] | 10 mins | 0 mins | [Indian Salads with dressing, Quick Indian Salads, Western Party, Refrigerator] | 2Makes 2 servings | Indian | This Watermelon Feta Salad is a very unusual, quick and easy. The combination of watermelon with feta cheese and honey dressing taste really good. Love the refreshing taste of watermelon in your salad, then do try it with other combos like Watermelon , Pineapple and Paneer Salad , Watermelon and Mint Salad and Citrus Watermelon Salad . | [Combine the paneer, curds, salt and vinegar in a plate and mix well., Spread it evenly and refrigerate for at least 1 hour., Just before serving, place the watermelon cubes, little feta cheese, olives and mint leaves on a plate., Pour the prepared honey dressing over it and serve immediately.] | [Energy, 292 cal, Protein, 6.3 g, Carbohydrates, 25.3 g, Fiber, 1.3 g, Fat, 18.8 g, Cholesterol, 2.4 mg, Sodium, 1005.3 mg] | watermelon-feta-salad-38359r |
| rcp41848 | Watermelon Infused Coconut Water | NA | NA | [watermelon (tarbuj) cubes, tender coconut water] | 5 mins | 0 mins | [Low Cal Beverages, Healthy Indian Drinks and Juices, Detox Water, Fruit Infused Water, Antioxidant Drinks] | 1Makes 1 servings | Indian | Try this Watermelon Infused coconut water which is super hydrating and has the yummy flavour of coconut water. It is very hydrating especially on a hot humid day. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the Watermelon in the pitcher along with coconut water and allow itto infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The Watermelon can be discarded or more coconut water can be added to make more detox water. Do not use the Watermelon for more than twice. You can also try other Fruit Infused Water recipes from our collection like the Chickoo Pear Infused Water or Grapefruit Indian Jujube Infused Water . | [Put the watermelon cubes in the infusing tube and close the lid., Fill the bottle with coconut water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 3 to 4 hours.] | [Not Given] | watermelon-infused-coconut-water-41848r |
| rcp41828 | Watermelon Mint Ginger Infused Water | NA | NA | [watermelon (tarbuj) cubes, mint leaves (phudina), ginger slices] | 5 mins | 0 mins | [Low Cal Beverages, Healthy Indian Drinks and Juices, Detox Water, Fruit Infused Water, Low Calorie Drinks, Jaundice Indian Food, Detox Water with Fruits, Spices and Herbs] | 1Makes 1 servings | Indian | Watermelon Mint Ginger Infused Water is a minty gingery detox water that will not only soothe your stomach but also will make you feel refreshed. It is perfect for sipping on a hot summer afternoon and will keep you hydrated. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the fruit, spice and herb in the pitcher along with water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The fruit, spice and herb can be discarded or more water can be added to make more detox water. Do not use the fruit, spice and herb for more than twice. You can also try Apple Cinnamon Infused Water and Green Grapes Strawberry Infused Water . | [Put 5 watermelon cubes, all the mint leaves, ginger slices and the remaining 5 watermelon cubes in the infusing tube and close the lid., Fill ¾ of the bottle with water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 2 to 3 hours.] | [Energy, 0 cal, Protein, 0 g, Carbohydrates, 0.1 g, Fiber, 0.1 g, Fat, 0 g, Cholesterol, 0 mg, Sodium, 0 mg] | watermelon-mint-ginger-infused-water-41828r |
| rcp33223 | Watermelon Mint Mojito Summer Drink | NA | NA | [watermelon (tarbuj) cubes, mint leaves (pudina), lemon juice, powdered sugar, salt, ice cubes, sprite] | 10 mins | 0 mins | [Indian Mocktails, Raksha - Bandhan, Mother's Day, Valentines Day Indian recipes, Thanksgiving, Indian Party, Western Party] | 2Makes 2 glasses | Indian | watermelon mojito recipe | Indian watermelon mint mojito | watermelon mojito mocktail summer drink | party mocktail | with 15 amazing images. watermelon mojito recipe | Indian watermelon mint mojito | watermelon mojito mocktail summer drink | party mocktail is a very handy drink which can be prepared just in few minutes and can be served to the visitors. Learn how to make Indian watermelon mint mojito. To make watermelon mojito, take a tall glass, put ½ cup watermelon cubes, 10 mint leaves, 1½ tbsp powdered sugar, 1 tsp lemon juice and a pinch of salt, muddle it for 1 to 2 minutes. Add 6 ice cubes and ½ cup chilled sprite and mix well using a stirrer. Repeat steps 1 and 2 to make 1 more glass. Serve immediately. Green and red watermelon are a must pick in the summers. Full of water, this fruit pleases everyone with its sweet taste too. And who can resist this fruit when served in the form of Indian watermelon mint mojito? Nothing can beat the rejuvenating aroma and flavour of fresh mint leaves in this watermelon mojito mocktail summer drink. Sugar adds the necessary sweetness and the salt further induces the flavour of the watermelon to strongly combine with the other flavours in this drink. All I can say is, “indulge” in this party mocktail. Don't miss out on it this summers! Tips to make watermelon mojito. 1. Do not muddle the ingredients beforehand other wise it will turn bitter bacause of lemon juice and mint leaves. 2. Always use chilled sprite or soda. 3. To muddle the ingredients is very important, make sure you do it well. You can also use a spoon or a pestle if you do not have a muddler. Enjoy watermelon mojito recipe | Indian watermelon mint mojito | watermelon mojito mocktail summer drink | party mocktail | with step by step photos. | [To make watermelon mojito, take a tall glass, put ½ cup watermelon cubes, 10 mint leaves, 1½ tbsp powdered sugar, 1 tsp lemon juice and a pinch of salt, muddle it for 1 to 2 minutes., Add 6 ice cubes and ½ cup chilled sprite and mix well using a stirrer., Repeat steps 1 and 2 to make 1 more glass., Serve the watermelon mojito immediately.] | [Energy, 41 cal, Protein, 0.5 g, Carbohydrates, 8.4 g, Fiber, 1.2 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 34 mg] | watermelon-mint-mojito-summer-drink-33223r |
| rcp41259 | Watermelon Pineapple Guava Drink | NA | NA | [watermelon (tarbuj) cubes, pineapple cubes, guava juice, black salt (sanchal)] | 20 mins | 0 mins | [Indian Juices, Indian Party, Indian Birthday Party, Western Party, Cocktail Party, Mixer, Kids Recipes for Increasing Immunity] | 6Makes 6 glasses | Indian | A peppy drink with a luscious mouth-feel, the Watermelon, Pineapple and Guava Drink is not just refreshing but also satiating enough to act as a small snack! The watermelon gives the drink a nice, breezy touch while pineapple gives it a tangy taste and guava gives it a creamy and thick texture that is very pleasing to the palate. The trio really work together beautifully. A dash of black salt highlights the strengths of these three fruits, giving the juice a really perky taste. Make sure you serve it chilled. Try other fruity delights like the Pineapple and Orange Drink , and Muskmelon Drink with Cardamom . | [Combine all the ingredients, except the black salt and blend in a mixer till smooth., Strain the mixture using a strainer., Add the black salt and mix well., Pour equal quantities of the drink into 6 individual glasses and serve chilled.] | [Energy, 64 cal, Protein, 0.8 g, Carbohydrates, 14.3 g, Fiber, 5.9 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 50.5 mg] | watermelon-pineapple-guava-drink-41259r |
| rcp3549 | Watermelon Slush, Healthy Indian Watermelon Sorbet | NA | Veg | [chopped watermelon (tarbuj), cumin seeds (jeera) powder, black salt (sanchal)] | 5 mins | 0 mins | [Indian Juices, Indian Milkshakes & Smoothies, Low Cal Beverages, No Cooking Veg Indian, Indian Birthday Party, Western Party, Mixer] | 3Makes 3 servings | Indian | watermelon slush recipe | healthy frozen Indian watermelon summer dessert | 3 ingredient watermelon sorbet | no sugar tarbuj sorbet | with 12 amazing images. watermelon slush is a healthy Indian no sugar summer dessert made in a few minutes. Learn to make frozen Indian watermelon summer dessert. Often, a watermelon slush is more invigorating than a simple juice, perhaps because you tend to roll the icy granules in your mouth for a while, and so the refreshing glass lasts longer! Here is a marvelous watermelon slush that is ideal for warm summer afternoons. This effective frozen Indian watermelon summer dessert is loaded with iron and significantly low on calories, as watermelon comprises more than 75 percent water and hence a cup of this satiating fruit has just 28 calories! That makes it a yes-yes ingredient for weight-watchers. 1 cup of chopped watermelon gives 5.85% of Recommended Daily Allowance (RDA) of Potassium which is required for regular pumping of heart and enhances HDL. Enjoy watermelon slush recipe | healthy frozen Indian watermelon summer dessert | 3 ingredient watermelon sorbet | no sugar tarbuj sorbet | with step by step photos. | [To make watermelon slush, blend the watermelon in a mixer till smooth., Transfer it into a deep bowl, add roasted cumin seed (jeera) powder, black salt (sanchal) and mix well., Pour the watermelon mixture into a shallow aluminium container and cover it with an aluminium foil., Freeze it for approx. 10 to 12 hours or until it is firm., Remove it from the freezer and keep aside for 4 to 5 minutes., Scrape it with a fork., Serve healthy indian watermelon sorbet immediately in 3 individual glasses.] | [Energy, 28 cal, Protein, 0.3 g, Carbohydrates, 5.7 g, Fiber, 1 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 47 mg] | watermelon-slush-healthy-indian-watermelon-sorbet-3549r |
| rcp33203 | Watermelon Sorbet ( Party Drinks ) | NA | NA | [watermelon (tarbuj) cubes, milk powder, sugar syrup, lemon juice, crushed ice, watermelon wedges, mint leaves (phudina)] | 10 mins | 0 mins | [Indian Mocktails, Island Party, Refrigerator, Mixer] | 4Makes 4 glasses | Indian | Watermelon Sorbet is an unbeatable favourite with kids. In fact, it is worth returning to childhood, just to lounge on the beach with a sorbet in your hand! Here, a combination of lemon and watermelon has been used, which makes this strike the right cord with kids and adults alike. If adults wish to have a more zesty drink, they can top it up with a little rum! | [Combine all the ingredients and blend in a mixer till smooth., In each hi-ball glass, pour equal quantity of the above juice and freeze for 3 to 4 hours., Serve immediately garnished with a watermelon wedge and mint leaves.] | [Energy, 51 cal, Protein, 1.6 g, Carbohydrates, 7.4 g, Fiber, 0.8 g, Fat, 1.6 g, Cholesterol, 0 mg, Sodium, 32.5 mg] | watermelon-sorbet--party-drinks--33203r |
| rcp42513 | Watermelon White Jamun Summer Cooler | NA | NA | [watermelon (tarbuj) cubes, chopped white jamun, mint leaves (phudina), ice] | 15 mins | 0 mins | [Indian Drinks / Sharbats, Indian Juices, Mixer, Kids Recipes for Increasing Immunity, Fresh Juices] | 4Makes 4 glasses | Indian | An invigorating combination of sweet and juicy watermelons with tangy white jamun is perfect for the summer. With a splash of mint to add more josh to it, the Watermelon White Jamun Summer Cooler is just right to satiate your thirst on a hot afternoon! Do try other summer coolers like Summer Mango Cooler or Khus Drink . | [Combine all the ingredients in a mixer., Blend till smooth., Pour equal quantities of the drink into 4 individual glasses., Refrigerate for atleast 1 hour and serve chilled.] | [Energy, 37 cal, Protein, 0.4 g, Carbohydrates, 8 g, Fiber, 1.8 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 31.7 mg] | watermelon-white-jamun-summer-cooler-42513r |
| rcp41833 | Watermelon Yellow Capsicum Infused Water | NA | Veg | [watermelon (tarbuj) cubes, yellow capsicum cubes] | 5 mins | 0 mins | [Low Cal Beverages, Healthy Indian Drinks and Juices, Detox Water, Fruit Infused Water, Detox Water with Fruits and Vegetables, Antioxidant Drinks] | 1Makes 1 servings | Indian | Watermelon Yellow Capsicum Infused water is light, refreshing and simple to prepare and is best consumed on a hot summers day. The orange yellow combination is not only pretty to look at, but will also add powerful antioxidants that will detoxify your system. Fruit Infuser Water Bottles are easily available all over India, in online shops as well as the home needs section of supermarkets and retail chains. If you don’t have a Fruit Infuser Bottle, you can just use any glass jar or pitcher. Put the fruits and vegetables in the pitcher along with water and allow them to infuse for 2 to 3 hours. Then, strain the mixture to get detox water. The fruits and vegetables can be discarded or more water can be added to make more detox water. Do not use the fruits or vegetables for more than twice. You can also try other Fruit Infused Water recipes from our collection like the Lemony Papaya Infused Water or Honey Banana Infused Water . | [Put 4 watermelon cubes, all the yellow capsicum cubes and the remaining 3 watermelon cubes in the infusing tube and close the lid., Fill ¾ of the bottle with water, place the infusing tube in it, close the lid of the bottle tightly and shake it lightly., Keep aside to infuse for 3 hours.] | [Not Given] | watermelon-yellow-capsicum-infused-water-41833r |
| rcp41660 | Watermelon, Orange and Feta Salad | NA | NA | [watermelon (tarbuj) cubes, orange cubes, feta cheese, chopped mint leaves (phudina), sea salt, olive oil, salt, freshly ground black pepper (kalimirch)] | 20 mins | 0 mins | [No Cook Indian, Indian Fruit Salad Recipes, Quick Indian Salads, Western Party, Island Party, Carotenoids, Foods to cook in September] | 4Makes 4 servings | Indian | All too easy to make but fabulously tasty, this Watermelon, Orange and Feta Salad will sweep you off your feet with its amazing blend of textures and flavours. Watermelon and orange are fruits that you get all round the year and they combine beautifully because the watery sweetness of watermelon and the juicy tang of oranges complement each other very well. Add to this some feta cheese and you bring in tinges of salty creaminess to the salad. A dressing of olive oil and pepper is simple but effective in highlighting the positives of this salad. It is really a wonderful treat to munch on, and perfect to serve at parties, get-togethers and kitty parties. | [Arrange the watermelon cubes in a serving plate., Put the orange cubes evenly over it., Sprinkle mint leaves evenly over it., Put dollops of feta cheese evenly over it., Finally pour the prepared dressing and sprinkle sea salt evenly over it., Refrigerate it for 30 minutes., Serve immediately.] | [Energy, 202 cal, Protein, 2.1 g, Carbohydrates, 14.6 g, Fiber, 2.1 g, Fat, 11.7 g, Cholesterol, 0 mg, Sodium, 36.3 mg] | watermelon-orange-and-feta-salad-41660r |
| rcp22272 | Wheat Dosa, Godhuma Dosa Recipe | BreakFast | NA | [whole wheat flour (gehun ka atta), urad dal (split black lentil) flour, salt, oil, mustard seeds ( rai / sarson), cumin seeds (jeera), curry leaves (kadi patta), chopped green chillies, oil, sambhar] | 10 mins | 30 mins | [Different Types of Dosa, South Indian Breakfast, Tamil Nadu Food, Karnataka Cuisine, Quick breakfast, Breakfast Idlis / Dosas / Uttapam, Indian Pancakes] | 12Makes 12 dosas | Karnataka | wheat dosa recipe | godhuma dosa recipe | instant wheat flour dosa | healthy atta dosa | with 24 amazing images. wheat dosa recipe | godhuma dosa recipe | instant wheat flour dosa | healthy atta dosa is a nourishing breakfast option for people of all ages. Learn how to make instant wheat flour dosa. To make wheat dosa, combine the whole wheat flour, urad dal flour, salt and approx. 1¼ cups of water in a deep bowl and mix well using a whisk. Cover it with a lid and keep aside to rest for 30 minutes. For the tempering, heat the oil in a small non-stick pan, add mustard seeds, cumin seeds, curry leaves and green chillies and sauté on a medium flame for 30 seconds. Pour this tempering over the batter and mix well. Heat a non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a muslin cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 150 mm. (6”) diameter thin circle. Smear 1/8 tsp of oil over it and along the edges and cook on a medium flame till the dosa turns light brown in colour from both the sides. Repeat steps 3 to 5 to make 11 more dosas. Serve immediately with sambhar. These deliciously soft godhuma dosa made with whole wheat flour and urad dal flour are also convenient to make because the batter does not require a long fermentation. Just mix the ingredients, temper it traditionally, let it rest for half an hour, and you are ready to cook the dosas. Since the healthy atta dosa replaces high glycemic index rice with whole wheat flour, it is diabetic friendly. Serve these dosas immediately on preparation, as they tend to get chewy over time. Also, these dosas will be soft and not crisp as they are made of whole wheat flour. The use of wheat flour adds in a dose of fibre too. With 1.8 g of fibre per dosa, these instant wheat flour dosa are a wise choice for people with heart disease and high cholesterol. Being non-fermented, they can be enjoyed by people suffering from acidity to snack time or for dinner as well. Tips for wheat dosa. 1. The dosa batter should be lump free so spreading the batter becomes easy. 2. Cook the dosa on a medium flame so the wheat flour gets cooked well. Serve them immediately for best texture and taste. Enjoy wheat dosa recipe | godhuma dosa recipe | instant wheat flour dosa | healthy atta dosa | with step by step photos. | [To make wheat dosa, combine the whole wheat flour, urad dal flour, salt and approx. 1¼ cups of water in a deep bowl and mix well using a whisk. Cover it with a lid and keep aside to rest for 30 minutes., For the tempering, heat the oil in a small non-stick pan, add mustard seeds, cumin seeds, curry leaves and green chillies and sauté on a medium flame for 30 seconds. Pour this tempering over the batter and mix well., Heat a non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a muslin cloth., Pour a ladleful of the batter on it and spread it in a circular motion to make a 150 mm. (6”) diameter thin circle., Smear ? tsp of oil over it and along the edges and cook on a medium flame till the dosa turns light brown in colour from both the sides., Repeat steps 3 to 5 to make 11 more wheat dosas., Serve the wheat dosa immediately with sambhar.] | [Energy, 52 cal, Protein, 1.8 g, Carbohydrates, 9.2 g, Fiber, 1.8 g, Fat, 1.1 g, Cholesterol, 0 mg, Sodium, 2.2 mg] | wheat-dosa-godhuma-dosa-recipe-22272r |
| rcp42212 | Wheat Flour Chakli, Gehun Ke Aate ki Chakli | Snacks | NA | [whole wheat flour (gehun ka atta), turmeric powder (haldi), chilli powder, green chilli paste, ginger (adrak) paste, coriander (dhania) powder, asafoetida (hing), oil, salt, oil] | 5 mins | 1 hrs | [Gujarati Dry Snacks, Maharashtrian Snacks Nashta, Indian Jar Snacks, Evening Tea Snacks, Diwali, Mother's Day, Diwali Snacks] | 50Makes 50 chaklis | Gujarati | wheat flour chakli recipe | Indian aata chakli | gehun ke aate ki chakli | wheat flour murukku | with 38 amazing images. wheat flour chakli recipe | Indian aata chakli | gehun ke aate ki chakli | wheat flour murukku has a very different flavour and mouth-feel, equally tasty but slightly softer than the normal rice flour chakli. Learn how to make Indian aata chakli. To make wheat flour chakli, place the whole wheat flour in a muslin cloth. Tie it tightly. Place it in hot steamer and steam for 15 minutes. Remove the flour from the muslin cloth and cool slightly, the whole wheat flour must have become hard. Break into small pieces and blend in a mixer till smooth. Transfer the mixture into a deep bowl, add all the other ingredients and knead into a soft dough using enough water. Divide the dough into 2 equal portions. Take a portion of the dough and press it into a chakli “press” and cover it with the lid. Press out 50 mm. (2”) diameter round swirls of chakli onto an inverted flat board or thali, working closely from the centre to the outside to get approx. 25 chaklis. Press the chaklis very gently with the back of a flat ladle. Repeat steps 8 to 10 to make 1 more batch of 25 chaklis. Heat the oil in a deep non-stick pan, deep fry the chaklis on a medium flame, till they turn golden brown in colour and crisp from both the sides. Drain on an absorbent paper. Cool and store in an air-tight container. It is amazing and totally mind-boggling how changing just one ingredient in a recipe can give you something awesomely different! Well, in gehun ke aate ki chakli we have replaced rice flour with whole wheat flour, tweaked the proportions of the other ingredients slightly, and tried making chakli with the steamed dough. You will love the homely taste and melt-in-the-mouth texture of this Indian aata chakli. What lends a unique texture to this chakli is the steaming of the wheat flour in a muslin cloth, while the rest of the procedure remains the same as the other varieties of chakli. You need to buy a ‘chakli press’ from the market to make this wheat flour murukku. It comes with 10 to 12 types of moulds which can be used to make crunchy snacks like chakli, sev, gathiya etc. You can also try your hand at other jar snacks like the Methi Puri or Seedai. Tips for wheat flour chakli. 1. Ensure that you keep the wheat flour in a muslin cloth only as it is thin and will allow the flour to cook and harden. 2. Tie the muslin cloth with one to two ends of that cloth itself if possible. We suggest that you do not use a rubber band. There is a possibility that the rubber band might break or loosen due to the steam. 3. Keep the tied muslin cloth on a perforated plate in the steamer. 4. You need to be a little careful when deep-frying these chaklis though. Do not keep turning them often as they are soft and will break. Just move them around occasionally. Enjoy wheat flour chakli recipe | Indian aata chakli | gehun ke aate ki chakli | wheat flour murukku | with step by step photos. | [Place the whole wheat flour in a muslin cloth., Tie it tightly., Place it in hot steamer and steam for 15 minutes., Remove the flour from the muslin cloth and cool slightly, the whole wheat flour must have become hard., Break into small pieces and blend in a mixer till smooth., Transfer the mixture into a deep bowl, add all the other ingredients and knead into a soft dough using enough water., Divide the dough into 2 equal portions., Take a portion of the dough and press it into a chakli “press” and cover it with the lid., Press out 50 mm. (2”) diameter round swirls of chakli onto an inverted flat board or thali, working closely from the centre to the outside to get approx. 25 chaklis., Press the chaklis very gently with the back of a flat ladle., Repeat steps 8 to 10 to make 1 more batch of 25 chaklis., Heat the oil in a deep non-stick pan, deep fry the chaklis on a medium flame, till they turn golden brown in colour and crisp from both the sides. Drain on an absorbent paper., Cool and store in an air-tight container.] | [Energy, 29 cal, Protein, 0.5 g, Carbohydrates, 2.8 g, Fiber, 0.5 g, Fat, 1.8 g, Cholesterol, 0 mg, Sodium, 0.8 mg] | wheat-flour-chakli-gehun-ke-aate-ki-chakli-42212r |
| rcp35065 | Whey Soup ( Calcium Rich Recipe ) | NA | Veg | [oil, cumin seeds (jeera), slit green chillies, whey, salt, chopped coriander (dhania), paneer (cottage cheese) cubes] | 10 mins | 5 mins | [Indian Veg Recipes, Chunky Indian Soups, Jhat-Pat Soup, Boiled Indian recipes, Non-stick Pan, Quick Vegetarian Soups, Low Carb Diet] | 4Makes 4 servings | Indian | whey soup | calcium, protein rich whey soup | low carb whey soup | healthy whey soup with paneer | with 14 amazing images whey soup is made from whey which is cooked in a tempering of spices to which paneer is added. Just get milk, boil it and curdle it. Separate the whey and paneer and your healthy whey soup with paneer is ready. Don’t discard the whey the next time you make paneer. This liquid is a great source of protein , vitamins and minerals and used to make calcium, protein rich whey soup. A soup make from whey with chunks of calcium-laden paneer will make a light, yet energy-giving healthy whey soup with paneer. Try it! All health freaks, those aiming to lose weight, on low carb diet or even those on exercise regime can opt for this low carb soup. For vegetarians looking to cut their carbs, this low carb whey soup is the solution. Love healthy nutritious soups? Then check out our recipes for Healthy Veg Soups that are laden with nutrients. Enjoy how to make whey soup | calcium, protein rich whey soup | low carb whey soup | healthy whey soup with paneer | with detailed step by step photos below. | [To make whey soup, heat the oil in a deep non-stick pan and add the cumin seeds., When the seeds crackle, add the green chillies, whey, salt and pepper, mix well and bring to boil., Add the paneer and coriander, mix well and simmer for 30 seconds., Serve the whey soup hot., 1 1/2 ltrs of milk gives 4 cups of whey.] | [Energy, 76 cal, Protein, 2.5 g, Carbohydrates, 1.5 g, Fiber, 0.1 g, Fat, 6.6 g, Cholesterol, 0 mg, Sodium, 0.9 mg] | whey-soup--calcium-rich-recipe--35065r |
| rcp36911 | Whipped Cream From Amul Fresh Cream, Using 25 Percent Milk Fat Cream | NA | NA | [fresh cream, icing sugar] | 1 mins | 0 mins | [Basic Indian Dessert Recipes] | 2Makes 1.5 cups (56 tbsp ) | Indian | whipped cream from Amul fresh cream recipe | Indian whipped cream using 25% milk fat cream | whipped cream from low fat cream | with 26 amazing images. whipped cream from Amul fresh cream recipe | Indian whipped cream using 25% milk fat cream | whipped cream from low fat cream is a simple recipe which is ready within 15 minutes. Learn how to make Indian whipped cream using 25% milk fat cream. To make whipped cream from Amul fresh cream, freeze the fresh cream tetra pack without opening the seal for at least 4 hours as the cream has to be very cold for whipping. Take a big steel bowl, add water to it and freeze it for 4 to 6 hours or till it sets and forms ice. Freeze another small steel bowl and blades of an electric beater in the freezer for at least 1 hour. Remove the fresh cream from the freezer and cut the tetra pack with a pair of scissors. Remove and put only the top thick fresh cream into the chilled small steel bowl. You can use the thin cream left at the bottom in a sabzi. Then to make Indian whipped cream using 25% milk fat cream, remove the big steel bowl with ice from the freezer and add 15 to 20 ice cubes into it. Place the small bowl with fresh cream on the ice cubes in the big bowl. Beat the cream on slow speed for 2 minutes. The cream will thicken slightly. Add 2 tbsp of icing sugar and beat it on a slow speed for another 2 minutes. Again add 1 tbsp of icing sugar and beat it on a slow speed for 7 to 8 minutes. The cream will form soft peaks. Refrigerate this cream for half an hour. Also refrigerate the blades of the beater and keep the bowl with ice cubes in the freezer. Remove the cream from the refrigerator and blades of beater from the freezer and beat it for another 4 to 5 minutes vigorously on high speed or till it forms stiff peaks. Whipped cream using fresh cream is ready. Serve with any dessert or use it to make mousse, pudding, ice-cream, jar cakes etc. Whipped cream is the one of the fundamental ingredient in making desserts. Whipping cream and toppings are often beaten till stiff peaks and used in cake and mousse decorations. Here we present to you how to make whipped cream from Amul fresh cream which is very easily available in super market. Whipped cream from low fat cream is milky and rich in taste. It has low fat content and thus whipping it isn't easy. Here while whipping we have added icing sugar to Amul cream which helps to lends a stabilizing effect. With that said, you need to follow the instructions of chilling and beating speed to the T to get the perfect consistency of whipped cream. It's preferable to start with chilled Amul fresh cream because the fat globules emulsify faster and stay emulsified longer when cold. For an even more efficient whipping, you need to start with a chilled mixing bowl and chilled electric beater blades. This Indian whipped cream using 25% milk fat cream is best used within half an hour. Always keep the whipped cream refrigerated when not in use. Use it to make mousse, jar cakes, ice creams or for making softy. Tips to make whipped cream from Amul fresh cream. 1. Do not freeze Amul fresh cream for long hours as it might harden up thus making whipping difficult. 2. The temperature of the ice bath has to be maintained continuously for the cream to whip well. So we have used the double ice method. This method is best during summer when the temperature is hot outside. 3. It is necessary to freeze small bowl and blades of the beater in the freezer for at least 1 hour to ensure that no heat is passed to the cream. 4. While beating it on high speed, ensure you beat it vigorously to get the perfect consistency. 5. Also if you feel the beater has heated up while whipping, you can rest it for 30 seconds and again start beating. 6. Do not overbeat the cream, else its volume will decrease and you might get a watery whipped cream. 7. This cream forms stiff peaks but it has to be used within ½ hour, else it might lose its required texture. 8. We recommend the use of this whipped cream using Amul fresh cream only for mousse, pudding, ice-cream, jar cakes etc. This cream though can be piped using a piping bag and nozzle, but is not suitable for icing on cakes and decorating purposes. Enjoy whipped cream from Amul fresh cream recipe | Indian whipped cream using 25% milk fat cream | whipped cream from low fat cream | with step by step photos. | [To make whipped cream from amul fresh cream, freeze the fresh cream tetra pack without opening the seal for at least 4 hours as the cream has to be very cold for whipping., Take a big steel bowl, add water to it and freeze it for 4 to 6 hours or till it sets and forms ice., Freeze another small steel bowl and blades of an electric beater in the freezer for at least 1 hour., Remove the fresh cream from the freezer and cut the tetra pack with a pair of scissors., Remove and put only the top thick fresh cream into the chilled small steel bowl. You can use the thin cream left at the bottom in a sabzi., Remove the big steel bowl with ice from the freezer and add 15 to 20 ice cubes into it., Place the small bowl with fresh cream on the ice cubes in the big bowl., Beat the cream on slow speed for 2 minutes. The cream will thicken slightly., Add 2 tbsp of icing sugar and beat it on a slow speed for another 2 minutes., Again add 1 tbsp of icing sugar and beat it on a slow speed for 7 to 8 minutes. The cream will form soft peaks., Refrigerate this cream for half an hour. Also refrigerate the blades of the beater and keep the bowl with ice cubes in the freezer., Remove the cream from the refrigerator and blades of beater from the freezer and beat it for another 4 to 5 minutes vigorously on high speed or till it forms stiff peaks., whipped cream using fresh cream is ready. Serve with any dessert or use it to make mousse, pudding, ice-cream, jar cakes etc.] | [Energy, 23 cal, Protein, 0.2 g, Carbohydrates, 0.6 g, Fiber, 0 g, Fat, 2.2 g, Cholesterol, 0 mg, Sodium, 2.5 mg] | whipped-cream-from-amul-fresh-cream-using-25-percent-milk-fat-cream-36911r |
| rcp36912 | Whipped Cream Using Non-dairy Cream ( Cakes and Pastries) | NA | NA | [non-dairy whipping cream] | 5 mins | 0 mins | [Basic Indian Dessert Recipes] | 4Makes 4 cups (56 tbsp ) | Indian | It is interesting to note that the procedures for whipping different types of cream vary, therefore ensure that you follow the instructions for the specific type of cream you have bought! | [Defrost the cream pour into the bowl and beat until it doubles in volume and forms soft peaks., Keep aside as use as required.] | [Energy, 22 cal, Protein, 0.1 g, Carbohydrates, 1.9 g, Fiber, 0 g, Fat, 1.6 g, Cholesterol, 0 mg, Sodium, 2.1 mg] | whipped-cream-using-non-dairy-cream--cakes-and-pastries-36912r |
| rcp1106 | Whipped Cream, How To Make Whipped Cream for Cake | NA | NA | [unbeaten whipped cream, electric beater] | 2 mins | 0 mins | [Basic Indian Dessert Recipes, Western Party, Quick Desserts] | 2Makes 2 cups (28 tbsp ) | Indian | homemade whipped cream recipe | how to make whipped cream for cake | perfect Indian whipped cream | whipped cream frosting | with 5 amazing images. homemade whipped cream recipe | how to make whipped cream for cake | perfect Indian whipped cream | whipped cream frosting is a basic ingredient for most desserts. Learn how to make whipped cream for cake. To make homemade whipped cream, put the unbeaten whipped cream in a deep bowl and beat with an electric beater for 8 to 10 minutes or till the unbeaten whipped cream is thick. Refrigerate till use. Perfect Indian whipped cream can make or break the appearance and feel of a dessert. The secret lies in whipping the cream to the right consistency. You can beat the whipped cream and store in an air-tight container and keep it in a freezer for atleast 15 days. When you need to use it, thaw it and use as required. Follow our step by step recipe and read all the tips well to make whipped cream for cake. Enjoy making chocolate mousse cake and no bake Oreo cheesecake with this whipped cream. Dessert lovers can also use whipped cream frosting to make creamy and mouth-watering desserts like quick mango mousse and eggless strawberry soufflé. Tips for homemade whipped cream. 1. The unbeaten whipped cream should be stored in the deep freezer. 2. It is usually available in tetra packs. 3. While beating using an electric beater, the speed has to be constant. 3. Further the direction of whipping is also important. If you have started beating clockwise, continue so till the end. Do not go reverse i.e. anti-clockwise. 5. It is necessary to whip the cream to the perfect stage (forming soft peaks). If it is over beaten, it might become buttery and if it is under beaten, the dessert in which it is used might not set well. Enjoy homemade whipped cream recipe | how to make whipped cream for cake | perfect Indian whipped cream | whipped cream frosting | with step by step photos. | [Put the unbeaten whipped cream in a deep bowl and beat with an electric beater for 8 to 10 minutes or till the unbeaten whipped cream is thick., Refrigerate till use., To check if the whipped cream is whipped perfectly, spoon out the whipped cream and it should not drop off easily.] | [Energy, 32 cal, Protein, 0.1 g, Carbohydrates, 2.7 g, Fiber, 0 g, Fat, 2.3 g, Cholesterol, 0 mg, Sodium, 3.1 mg] | whipped-cream-how-to-make-whipped-cream-for-cake-1106r |
| rcp35876 | White Chocolate Mousse with Strawberry Sauce ( Mousses Recipe) | NA | NA | [strawberries, cornflour, sugar, lemon juice, white chocolate, milk, beaten whipped cream, vanilla essence, powdered sugar, lemon juice, beaten whipped cream, strawberries] | 10 mins | 5 mins | [Mousse, Desserts for Entertaining, Western Party, Refrigerator] | 4Makes 4 servings | NA | Here is another interesting mousse that employs white chocolate. The specialty of this recipe is that it sets on its own, without any need for agar-agar. It is made with simple and easily available ingredients, making it ideal for any occasion. Fresh strawberry sauce tastes best, but when the fruit is not in season you can use strawberry crush; however, omit the sugar in that case to avoid over-sweetness. | [Combine the strawberries, cornflour-water mixture and sugar in a broad non-stick pan, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously., Add the lemon juice and mix well., Remove from the flame and allow it to cool. Keep aside., Combine the chocolate and milk in a microwave safe bowl and microwave on high for 2 minutes., Remove from the microwave and mix well until no lumps remain and strain it using a strainer., Add the beaten whipped cream and mix gently., Add the vanilla essence and sugar and again mix gently., Pour equal quantities of the chocolate mousse into 4 individual glasses and level it using a flat spoon., Pour 2 tbsp of the strawberry sauce over the prepared white chocolate mousse in each of the individual glasses., Place a dollop of beaten whipped cream in the centre of each of the glass and place a strawberry halve over it., Refrigerate for atleast 2 hours. Serve chilled.] | [Energy, 412 cal, Protein, 5.3 g, Carbohydrates, 37.9 g, Fiber, 0.7 g, Fat, 32.4 g, Cholesterol, 2 mg, Sodium, 19.7 mg] | white-chocolate-mousse-with-strawberry-sauce--mousses-recipe-35876r |
| rcp36943 | White Chocolate Strawberry Cake ( Cakes and Pastries) | NA | NA | [vanilla cake, sugar syrup, strawberry essence, white chocolate truffle, chopped strawberries, cake board, strawberry jelly, grated white chocolate, ohp sheet, pastry comb, turntable] | 15 mins | 5 mins | [Cakes, Indian style Eggless Cakes] | 1Makes 1 cake (6 wedge ) | Indian | Intelligence rests in choosing between white or dark chocolate as the situation demands, and once you taste this you will have no doubt that white was the best choice here! | [Place the vanilla cake on a turntable and slice it horizontally into 3 equal parts. Keep aside., Combine the sugar syrup and strawberry essence in a bowl to make the soaking syrup and keep aside., Soak the bottom layer of the vanilla cake with 1/3 of the soaking syrup., Spread ½ cup of white chocolate truffle on the soaked layer of the cake., Put ½ the strawberries on top and sandwich with the second layer of the vanilla cake., Repeat the steps 3-5 to make 1 more layer on top., Soak the topmost layer of the vanilla cake with the remaining soaking syrup., Spread the remaining white chocolate truffle evenly on top and at the sides of the cake., Transfer the cake onto a cake board and refrigerate for 20 minutes to set., Place the cake on a turntable and run a pastry comb along the sides., Make the strawberry jelly as per the instructions on the packet. Keep aside to cool. Take a ohp sheet and cut a rectangular strip of 75 mm. (3”) in width. Stick it along the sides of the cake gently., Pour the strawberry jelly on top of the cake gradually taking care to see that it doesn’t run down the side., Refrigerate to set. Remove the ohp sheet strip and discard it., Put grated white chocolate slices along the circumference of the cake., Stick strawberry slices along the sides. Cut into wedges and serve.] | [Energy, 823 cal, Protein, 11.9 g, Carbohydrates, 85 g, Fiber, 0.6 g, Fat, 56.4 g, Cholesterol, 55.1 mg, Sodium, 196.5 mg] | white-chocolate-strawberry-cake--cakes-and-pastries-36943r |
| rcp36944 | White Forest Pastry ( Cakes and Pastries) | NA | NA | [vanilla cake, sugar syrup, cherry liquor, whipped cream, chopped cherries, cake board, white chocolate, whipped cream, maraschino cherries] | 15 mins | 0 mins | [Cakes] | 4Makes 4 pastries | NA | A delicious dessert of chocolate sponge layered with cream and cherries. | [Slice the vanilla cake horizontally into 3 equal parts. Keep aside., Combine the sugar syrup and cherry liquor in a bowl to make the soaking syrup and keep aside., Soak the bottom layer of the vanilla cake with 1/3 of the soaking syrup., Spread ½ cup of cream on the soaked layer of the cake., Put ½ the cherries on top and sandwich with the second layer of the vanilla cake., Repeat the steps 3-5 to make 1 more layer on top., Soak the topmost layer of the vanilla cake with the remaining soaking syrup., Spread the remaining cream evenly on top and at the sides., Cut into 4 equal wedges, transfer the wedges onto a cake board and refrigerate for 20 minutes to set., To make the white chocolate curls, spread ¼ cup of tempered white chocolate in a thin layer on a clean formica / granite or marble surface using a palate knife., With a firm grip on the palate knife and employing a steady amount of pressure, slowly draw the knife in a straight line down the layer of white chocolate. You can use your free hand to help form the chocolate into nice curls., Garnish the circumference of the upper surface and the sides with white chocolate curls., Place 2 cherries on each portion and serve.] | [Not Given] | white-forest-pastry--cakes-and-pastries-36944r |
| rcp22328 | White Gravy Biryani | Dinner | NA | [cooked brown rice (chawal), oil, caraway seeds (shahjeera), salt, chopped onions, cauliflower florets, garlic (lehsun) cloves, ginger (adrak), cardamoms, cloves (laung / lavang), bayleaf (tejpatta), chopped green chillies, boiled mixed vegetables, low-fat curds (dahi), oil, salt] | 20 mins | 15 mins | [Advanced Recipes, biryani recipes across India, Low Cal Rice Recipes, Healthy Heart Rice, Khichdi and Biryani, Lower Blood Pressure Rice Pulao, Lunch Biryani, Biryani Recipes for Indian Dinner, Rice Pulao] | 6Makes 6 servings | Indian | Caraway flavoured brown rice, layered with an assortment of colourful vegetables cooked in a subtly spiced gravy, the White Gravy Biryani is a mouth-watering and sumptuous dish – almost a one-pot meal! It has lots of garlic and ginger, which help to counterbalance the effects of sodium and make this dish suitable for those with hypertension. The use of brown rice instead of polished varieties adds to the fibre content of this dish, making it all the more heart-friendly. | [Heat the oil in a broad non-stick pan, add the caraway seeds and sauté on a medium flame for a few seconds., Add the brown rice and salt and mix well. Keep aside., Combine the onions, cauliflower and ¾ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 6 to 8 minutes, while stirring occasionally. Keep aside to cool completely., Once cooled, combine the onion-cauliflower mixture, garlic and ginger and blend in a mixer to a smooth paste. Keep aside., Heat the oil in a broad non-stick pan and add the cardamoms, cloves and bay leaf and sauté on a medium flame for a few seconds., Add the prepared onion–cauliflower paste and sauté on a medium flame for 1 minute., Add the green chillies, mixed vegetables, 3 tbsp water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally., Remove from the flame, add the curds and salt, mix well and keep aside., In a broad non-stick pan, spread a layer of rice and top with a layer of the white gravy., Repeat the layers till all the rice and white gravy are used., Bake in a pre-heated oven at 200°c (400°f) for 5 to 7 minutes., Serve hot.] | [Energy, 135 cal, Protein, 4.2 g, Carbohydrates, 23.9 g, Fiber, 4 g, Fat, 2.4 g, Cholesterol, 0 mg, Sodium, 217.7 mg] | white-gravy-biryani-22328r |
| rcp113 | White Sauce ( for Baking) | NA | NA | [butter, plain flour (maida), milk, salt, freshly ground black pepper (kalimirch)] | 5 mins | 7 mins | [Italian Basic, Non-stick Pan, Quick Indian Dips, Gravies & Sauces] | 2Makes 1.5 cups | Indian | white sauce recipe for baking | Indian style white sauce recipe | béchamel sauce | with 8 amazing photos The basic white sauce is also known as béchamel and has its origin in France. The authentic béchamel sauce, makes use of milk boiled with studded onion (onion halve pierced with cloves) and bay leaves, but that is totally optional. It is one of the mother sauces. Making the white sauce recipe for baking is very easy and can be quickly made, all the basic ingredients are used for making it are available in Indian kitchens. We have made white sauce by first heating butter in a pan and adding flour to it, the rule is to take equal quantity of butter and flour. Once you have added the flour, stir it continuously using a whisk and cook on a slow flame. Stirring continuously helps in even cooking of the flour apart from preventing it from forming lumps. Once the flour turns frothy and turns golden, pour the milk, keep stirring till the milk thickens, make sure you whisk it well or else you might get lumps. Lastly, we have added salt and pepper for taste. Use Indian style white sauce recipe immediately. If you wish to store it, cool the White Sauce completely, pour in an air-tight container and refrigerate/freeze. Remember, on cooling the white sauce will thicken more. If the sauce is to be used later, add a little milk, mix well and re-heat it.The ratio of butter: flour: milk is ALWAYS remain 1:1:10 to get a perfect consistency thin white sauce. You can use white sauce as a base for various soups, pastas, sauces and baked dishes which require a certain creaminess. Enjoy white sauce recipe for baking | Indian style white sauce recipe | béchamel sauce | with step by step photos below. | [To make white sauce, heat the butter in a broad non-stick pan, add the plain flour and cook on a slow flame for 1 to 2 minutes, while stirring continuously., Add the milk, mix well and cook on a medium flame for 3 to 4 minutes, or till the sauce thickens, while stirring continuously., Add the salt and pepper, mix well and cook on a medium flame for 1 more minute., Store the white sauce in an air-tight container and use as required., If the white sauce is to be used for later use, add a little milk, mix well and re-heat it.] | [Energy, 470 cal, Protein, 12.8 g, Carbohydrates, 22.2 g, Fiber, 0 g, Fat, 30.4 g, Cholesterol, 0 mg, Vitamin A, 941.7 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.3 mg, Vitamin B3, 0.6 mg, Vitamin C, 2.7 mg, Folic Acid, 14.9 mcg, Calcium, 562.8 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 183.9 mg, Potassium, 259.8 mg, Zinc, 0.1 mg] | white-sauce---for-baking-113r |
| rcp1890 | White Sauce ( Fun Food For Children) | NA | NA | [butter, plain flour (maida), milk, salt] | 3 mins | 5 mins | [Cooking Basics, Italian Basic, Indian Dips / Sauces] | 1Makes 1 cup (14 tbsp ) | Indian | A basic sauce made by using plain flour, butter and milk. Easy to make but very versatile in its uses. Its used as a base for various soups, pastas, sauces and many other dishes which require a certain creaminess. | [Melt the butter, add the flour and cook on a slow flame for 2 minutes, while stirring throughout., Add the milk gradually while stirring continuously, so that no lumps form and bring it to a boil., Add the salt and mix well. Remove from the fire and keep aside.] | [Energy, 25 cal, Protein, 0.7 g, Carbohydrates, 1.2 g, Fiber, 0 g, Fat, 1.6 g, Cholesterol, 4.4 mg, Sodium, 9.9 mg] | white-sauce--fun-food-for-children-1890r |
| rcp641 | White Sauce (microwave) | NA | NA | [butter, plain flour (maida), milk, salt freshly ground black pepper powder] | 3 mins | 1 mins | [Italian Basic, Microwave, Quick Indian Dips, Gravies & Sauces] | 1Makes 1 cup | Indian | A basic white sauce recipe made with plain flour, milk and butter. Made in a microwave oven. | [Put the butter in a glass bowl and microwave on high for about 10 seconds., Add the flour and microwave on high for 20 seconds, stirring once in-between after 10 seconds., Add the milk and microwave on high for about 20 seconds. Do bot boil., Add salt and pepper.] | [Energy, 294 cal, Protein, 7.4 g, Carbohydrates, 14.2 g, Fiber, 0 g, Fat, 19.6 g, Cholesterol, 0 mg, Vitamin A, 626.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.2 mg, Vitamin B3, 0.4 mg, Vitamin C, 1.5 mg, Folic Acid, 8.4 mcg, Calcium, 317.1 mg, Iron, 0.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 128.5 mg, Potassium, 149.8 mg, Zinc, 0.1 mg] | white-sauce-microwave-641r |
| rcp40459 | White Sauce Pasta, Indian Style White Sauce Pasta | Dinner | Veg | [cooked fusillii, milk, plain flour (maida), salt, butter, chopped garlic (lehsun), yellow capsicum strips, capsicum strips, red capsicum strips, sliced zucchini, blanched broccoli florets, diagonally cut and blanched baby corn, dry red chilli flakes (paprika), dried mixed herbs, grated processed cheese, garlic bread] | 25 mins | 8 mins | [Continental food, Italian Veg Pasta, Italian Main Dish, Dinner, Easy Indian Veg, Comfort Foods, Pastas] | 3Makes 3 servings | Indian | white sauce pasta recipe | Indian style white sauce pasta | pasta in white sauce | with 30 amazing images. White sauce is the main ingredient in making white sauce pasta. White sauce is one of the mother sauces which is made using butter, milk and flour. It has a creamy, silky and smooth texture and bonuses with soothing flavor, it is not just perfectly cooked and combined with fusilli but also with colourful and crunchy veggies in White Sauce Pasta. Here we have an extremely creamy, cheesy and luscious recipe which will definitely give you a roller coaster ride of tastefulness that is white sauce pasta. Pasta in White Sauce is a quick recipe with colourful vegetables like capsicums, vibrant broccoli and crunchy baby corn which is is pretty to behold and tempting to bite into. We can promise that this is the quickest Indian style white sauce pasta as the veggies and the sauce is prepared in the same pan which would also help in not creating a mess of vessels.To make pasta in white sauce, combine the milk, plain flour and salt in a deep bowl and whisk well till no lumps remain. Keep aside. Next, heat the butter in a broad non-stick pan, add the garlic which would add superb flavors of our white sauce pasta.Add the yellow, green and red capsicum and zucchini.Further, add the broccoli and baby corn. Add the milk-plain flour mixture, chilli flakes, mixed herbs, cheese and little salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Add the fusilli, mix well and cook on a medium flame for 1 to 2 minutes, while tossing gently. Serve white sauce pasta immediately with garlic bread. This is also an amazing way of adding vegetables to your kiddo's meal. Kids usually love this recipe so you can make it for your kids as an evening snack. white sauce pasta is wonderfully flavoured with spices and herb and is a real delight to devour with some homemade Garlic Bread Enjoy white sauce pasta recipe | Indian style white sauce pasta | pasta in white sauce | with detailed step by step photos and video below. | [To make white sauce pasta, combine the milk, plain flour and salt in a deep bowl and whisk well till no lumps remain. Keep aside., Heat the butter in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add the yellow, green and red capsicum and zucchini and sauté on a medium flame for 2 minutes., Add the broccoli and baby corn and sauté on a medium flame for 1 more minute., Add the milk-plain flour mixture, chilli flakes, mixed herbs, cheese and little salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Add the fusilli, mix well and cook on a medium flame for 1 to 2 minutes, while tossing gently., Serve white sauce pasta immediately with garlic bread.] | [Energy, 385 cal, Protein, 13.4 g, Carbohydrates, 43.2 g, Fiber, 2 g, Fat, 17.1 g, Cholesterol, 48 mg, Sodium, 177.2 mg] | white-sauce-pasta-indian-style-white-sauce-pasta-40459r |
| rcp33982 | White Stock ( Used for Soups ) | NA | NA | [chopped bottle gourd (doodhi / lauki), chopped potatoes, chopped onions, chopped cabbage] | 10 mins | 20 mins | [Boiled Indian recipes, Deep Pan] | 3Makes 3 cups | Indian | white stock for soups recipe | how to make white stock Indian style | uses of white stock | with 28 amazing images. white stock for soups recipe is a basic recipe used to flavour soups. Learn how to make white stock Indian style. To make white stock for soups, combine the bottle gourd, potatoes, cabbage and onions along with 4 cups of water in a deep pan and boil on a medium flame for 20 minutes. Keep aside to cool. Blend in a mixer till smooth and strain using a strainer. Use as required. Stocks have always been on the hit list to add flavour to the soups. White stock for soups not only helps in giving a nice taste to the dish but also when simmered gives an excellent aroma. Uses of white stock are not just to add aroma, but also body and thickness to soups. It is usually used for creamy soups. You can use to make sumptuous and flavourful soups like Almond Soup and Celery Chowder Soup. To make white stock we have used vegetables like bottle gourd, potatoes, onions and cabbage. However, Jains can avoid the use of onions and replace it with cauliflower. As the name says white stock for soups, do not use veggies like carrot, asparagus etc. which are commonly a part of other vegetable stock. Tips for white stock for soups. Make sure you do not chop your ingredients too finely. Just chop them into medium to big cubes or halve or quarter them, so they absorb water easily. 2. Ensure to boil on medium flame and not high flame. Boiling on high flame will lead to excess water evaporation. 3. Remember to cool before blending. Enjoy white stock for soups recipe | how to make white stock Indian style | uses of white stock | with step by step photos. | [To make white stock, combine all the vegetables along with 4 cups of water in a deep pan and boil on a medium flame for 20 minutes. Keep aside to cool., Blend in a mixer till smooth and strain using a strainer. Use the white stock as required.] | [Energy, 34 cal, Protein, 0.7 g, Carbohydrates, 7.5 g, Fiber, 1 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 4.7 mg] | white-stock--used-for-soups--33982r |
| rcp41718 | Whole Grain Broccoli and Pinenut Salad | Dinner | NA | [wheat (gehun), barley (jau), jowar (white millet), blanched broccoli florets, pinenuts (chilgoza), frozen blueberries, arugula leaves, olive oil, honey, lemon juice, chopped onions, chopped garlic (lehsun), dried red chilli flakes, dried mixed herbs, salt freshly ground black pepper (kalimirch)] | 20 mins | 25 mins | [Healthy Indian Recipes, Indian Salads with dressing, Wholesome Salads (Salads that make a meal), Western Party, Healthy Indian Salads, Marathoners, Endurance Athletes, Triathlete, Healthy Indian Dinner] | 4Makes 4 servings | Indian | A medley of whole grains teams up with exotic ingredients like pine nuts, blueberry, greens and veggies to give you a bowl full of excitement! Berries and nuts complement each other fabulously to give a whole new exciting twist to the whole grains. This is boosted further by a totally mind-blowing dressing of herbs, spices, honey and lemon. Onions add an interesting crunch to the dressing while garlic gives a shade of pungency. Serve the Whole Grain Broccoli and Pinenut Salad immediately after tossing in order to enjoy a fresh blast of flavours and a vibrant mix of textures. Try other salads like the Quinoa Feta and Mixed Veg Salad or Barley Feta and Spinach Salad . | [Soak the whole wheat, barley and jowar in enough water in a deep bowl for 8 hours. Drain well., Combine the soaked whole wheat, barley and jowar and enough water in a pressure cooker and pressure cook for 5 whistles., Allow the steam to escape before opening the lid. Keep aside to cool slightly., Combine the cooked whole wheat, barley , jowar, broccoli, pinenuts, frozen blueberries and arugula leaves in a deep bowl and mix gently., Add the dressing and toss well., Serve immediately.] | [Energy, 295 cal, Protein, 5.3 g, Carbohydrates, 32.2 g, Fiber, 2.4 g, Fat, 16.8 g, Cholesterol, 0 mg, Sodium, 8.5 mg] | whole-grain-broccoli-and-pinenut-salad-41718r |
| rcp39373 | Whole Masoor and Chawli Soup | NA | NA | [soaked and drained whole masoor (whole red lentil), chopped green chawli (amaranth) leaves, chopped tomatoes, olive oil, chopped garlic (lehsun), chopped onions, chilli powder, lemon juice, salt] | 10 mins | 20 mins | [Comfort Foods, Thick / Creamy Indian Soups, Low Cal Soups, Indian Pressure Cooker, Boiled Indian recipes, Healthy Pressure Cooker, Pressure Cooker] | 4Makes 4 servings | Indian | whole masoor and chawli soup recipe | cow peas leaves dal soup | healthy dal amaranth leaves soup | with 25 amazing images. whole masoor and chawli soup recipe is an Indian soup that’s packed with nourishment and flavour. Learn how to make healthy dal amaranth leaves soup. whole masoor and chawli leaves soup is a delicious and nutritious soup made with whole masoor lentils (whole red lentils), chawli leaves (black-eyed pea leaves), and other spices. It is a thick and hearty soup that is perfect for a cold day or for a quick and easy lunch or dinner. Tired of making run-of-the-mill soups with dal and vegetables? whole masoor and chawli soup is an off-beat option prepared with iron rich whole masoor and chawli. Chawli leaves (cow pea leaves also known as amaranth leaves) is an extremely healthy iron rich green leafy vegetable but most people wonder how to prepare it such that it appeals to the whole family. This is a good way out. While making the whole masoor and chawli Soup, the mixture is not strained at all, so we get a creamy, healthy and fibre-rich soup. Rich in iron, this soup helps build haemoglobin levels and is a good option for those with anaemia too. To make whole masoor and chawli soup, combine the whole masoor, chawli leaves, tomatoes and 3 cups of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Cool slightly, blend the mixture in a hand mixer to a smooth purée and keep aside. Heat the olive oil in a deep non-stick pan, add the garlic and onions and sauté on a medium flame for 1 to 2 minutes. Add the whole masoor-chawli purée, chilli powder, lemon juice, salt and ½ cup of water, mix well and bring to a boil, while stirring occasionally. Serve whole masoor and chawli soup hot with a side of crusty bread. Pro tips for cowpea leaves dal soup. 1. Blend with a hand mixer, as the large amount of water in the mixture makes it difficult to blend with a blender. 2. Olive oil is a strong antioxidant and good for the heart. Also it has anti-inflammatory properties. This is one of the healthiest oils you can opt for. Enjoy whole masoor and chawli soup recipe | cow peas leaves dal soup | healthy dal amaranth leaves soup | with step by step photos. | [To make whole masoor and chawli soup, combine the whole masoor, chawli leaves, tomatoes and 3 cups of water in a pressure cooker and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Cool slightly, blend the mixture in a hand mixer to a smooth purée and keep aside., Heat the olive oil in a deep non-stick pan, add the garlic and onions and sauté on a medium flame for 1 to 2 minutes., Add the whole masoor-chawli purée, chilli powder, lemon juice, salt and ½ cup of water, mix well and bring to a boil, while stirring occasionally., Serve whole masoor and chawli soup hot.] | [Energy, 89 cal, Protein, 4.3 g, Carbohydrates, 11.6 g, Fiber, 2.8 g, Fat, 2.8 g, Cholesterol, 0 mg, Sodium, 45.5 mg] | whole-masoor-and-chawli-soup-39373r |
| rcp5293 | Whole Masoor Dal, Sabut Masoor Dal, How To Make Whole Masoor Dal | NA | NA | [masoor (whole red lentil), shallots (madras onions), oil, sliced onions, chopped tomatoes, salt, garlic (lehsun) cloves, cumin seeds (jeera), coriander (dhania) seeds, chopped ginger (adrak), whole dry kashmiri red chillies, coriander (dhania), brown rice] | 10 mins | 20 mins | [Popular Dals from all over India, Low Calorie Dals, Low Calorie Kadhis, Healthy Heart Dals & Kadhis, Low Cholesterol Subzis, Dals, Indian Pulses] | 6Makes 6 servings | Indian | Using whole masoor instead of the dal helps retain more fibre you your food. This protein and fibre-rich dal also features a spiky spice paste, which makes it very attractive to the desi palate! The whole masoor dal is ideal for those with high cholesterol as the fibre in the dal binds the cholesterol and eliminates it from the body. In all a good choice in terms of flavour and nutrition. Serve this dal with rice, but it pairs of well rotis and parathas too. | [Combine the masoor, shallots and 2½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Heat the oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the prepared paste, 2 tbsp of water and sauté on a medium flame for 1 to 2 minutes., Add the tomatoes, cooked masoor mixture, salt and i cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Garnish with coriander and serve hot with brown rice.] | [Energy, 127 cal, Protein, 7.3 g, Carbohydrates, 20 g, Fiber, 3.3 g, Fat, 1.9 g, Cholesterol, 0 mg, Sodium, 5.3 mg] | whole-masoor-dal-sabut-masoor-dal-how-to-make-whole-masoor-dal-5293r |
| rcp40134 | Whole Masoor Salad | NA | Vegan | [masoor (whole red lentil), salt, chopped cucumber, carrot, chopped tomatoes, chopped spring onions, olive oil, lemon, chopped green chillies, freshly ground black pepper (kalimirch), salt] | 15 mins | 10 mins | [Marathoners, Endurance Athletes, Triathlete, Vegan, Zinc Rich Foods, Pregnancy Iron Rich Indian Foods, Pregnancy Fiber Rich, Pregnancy Vitamin B Complex Rich, Protein Rich foods for Pregnancy] | 2Makes 2 servings | Indian | Here is another lip-smacking way to enjoy wholesome masoor. In this irresistible Whole Masoor Salad, this nutrient-packed lentil is combined with assorted veggies and a tangy dressing of lemon juice and green chillies. A dash of olive oil in the dressing rounds off the flavours well, while a sprinkling of pepper adds to the excitement. Indeed, this tongue-tickling salad is a great way to top up on protein, fibre, iron and B-complex vitamins. | [Clean, wash and soak the whole masoor in a deep bowl in enough water overnight. Drain well., Combine the whole soaked masoor, salt and ½ cup of water in a deep non-stick pan and mix well. Cover with a lid and cook on a medium flame for 8 minutes or till all the water has been evaporated, while stirring occasionally. Keep aside to cool completely., Once cooled, transfer the cooked whole masoor into a deep bowl, add all the remaining ingredients and mix well., Finally, pour the prepared dressing over it and toss gently., Serve immediately.] | [Energy, 204 cal, Protein, 11 g, Carbohydrates, 30 g, Fiber, 7.1 g, Fat, 4.5 g, Cholesterol, 0 mg, Sodium, 19.9 mg] | whole-masoor-salad-40134r |
| rcp36417 | Whole Moong Dosa | NA | NA | [moong (whole green gram), rice (chawal), urad dal (split black lentils), salt, oil, chopped onions, coriander (dhania), chopped green chillies, salt, sambhar] | 10 mins | 20 mins | [South Indian, Different Types of Dosa, Tava, Which Idlis and Dosas are healthy] | 8Makes 8 dosas | South Indian | whole moong dosa recipe | healthy whole moong dosa | protein rich dosa | whole moong dosa recipe | healthy whole moong dosa | protein rich dosa is a wholesome and filling Indian breakfast option. To make whole moong dosa, combine rice, urad dal and whole moong, add enough water and soak for 4 hours. Drain and blend with water to make batter. Allow it to ferment well. Meanwhile make a stuffing by combining onions, coriander, green chillies and salt. Make nice soft whole moong dosas from the batter and stuff with a portion of the stuffing. Remember to serve whole moong dosa hot for best flavours. The use of whole moong in this healthy whole moong dosa offers culinary and nutritious benefits. While its rich fiber content helps lower cholesterol levels, it also gives the whole moong dosa a mild and enjoyable crunch. Moong along with rice makes a good protein as a vegetarian meal. The stuffing of onions, coriander and green chillies also adds to the appeal of pesarattu dosa, both in terms of flavour and texture. Have this protein rich whole moong dosa for breakfast and gain in 8.9 g protein per dosa. That’s a good amount of protein which will help nourish the cells and tissues of the body. Serve whole moong dosa with hot Sambhar. Enjoy whole moong dosa recipe | healthy whole moong dosa | protein rich dosa | with photos and video below. | [To make whole moong dosa, combine the moong, rice and the urad dal in a deep bowl and soak in enough water for 4 hours., Drain well and blend in a mixer to a smooth paste using 1½ cups of water as required till the batter has the consistency of dosa batter., Transfer the mixture into a deep bowl, cover with a lid and keep aside to ferment for 5 to 6 hours., Add the salt and mix well., Divide the stuffing into 8 equal portions and keep aside., Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil. Sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth., Pour a ladleful of batter on a hot non-stick tava (griddle) and spread in a circular motion to make a 150 mm. (6”) diameter dosa and spread ¼ tsp of oil around the edges., Sprinkle a portion of the stuffing evenly over the dosa and press it lightly. Cook till it is brown in colour and fold it over., Repeat with the remaining batter and stuffing to make 7 more dosas., Serve the whole moong dosa immediately with sambhar.] | [Energy, 153 cal, Protein, 8.9 g, Carbohydrates, 25.1 g, Fiber, 5.9 g, Fat, 1.9 g, Cholesterol, 0 mg, Sodium, 12.2 mg] | whole-moong-dosa-36417r |
| rcp40992 | Whole Wheat and Carrot Beetroot Savoury Muffins | Snacks | Veg | [whole wheat flour (gehun ka atta), plain flour (maida), grated carrot, grated beetroot, curds (dahi), baking powder, baking soda, dried mixed herbs, salt, paneer (cottage cheese), melted butter, grated processed cheese, bread crumbs] | 15 mins | 0 mins | [Easy Indian Veg, Breakfast Muffins, Teacakes, Evening Tea Snacks, Baked, Indian Independence Day, Indian Birthday Party, High Tea Party] | 9Makes 9 muffins (9 muffin ) | Indian | Muffins are a handy snack, which can be had for breakfast on a hurried morning or even carried along to gobble up en route to work! Interestingly, muffins don’t always have to be sweet. Here is a lip-smacking savoury muffin made of a blend of whole wheat and plain flours, perked up with grated veggies. Paneer and curds enhance the texture of this muffin, while a dash of herbs gives it an awesome aroma and flavour. Serve the Whole Wheat and Carrot Beetroot Savoury Muffins warm, to relish the best texture and soul-warming aroma of herbs. Had along with a glass of smoothie or milkshake is enough to kick start your day. | [Combine the curds and approx. ½ cup of water in a bowl and mix well. Keep aside., Combine the whole wheat flour, plain flour, baking powder, baking soda, mixed herbs and salt in a bowl, mix well and keep aside., Combine the carrot, beetroot, paneer, melted butter and curd-water mixture in a deep bowl and mix well., Add the dry ingredients and fold it gently using a spatula to get a thick batter., Pour equal quantities of the batter into greased muffin moulds. Sprinkle 1 tsp of cheese in the centre and 1 tsp of bread crumbs evenly over it., Bake in a pre-heated oven at 180ºc (360ºf) for 25 minutes., Serve warm.] | [Energy, 190 cal, Protein, 9.1 g, Carbohydrates, 15.4 g, Fiber, 1.6 g, Fat, 10.2 g, Cholesterol, 32.9 mg, Sodium, 338.8 mg] | whole-wheat-and-carrot-beetroot-savoury-muffins-40992r |
| rcp5584 | Whole Wheat and Vegetable Khichdi | NA | Veg | [wheat (gehun), yellow moong dal (split yellow gram), oil, peppercorns (kalimirch), cloves (laung / lavang), cinnamon (dalchini), cumin seeds (jeera), asafoetida (hing), sliced onions, mixed vegetables, salt, turmeric powder (haldi), chilli powder, coriander-cumin seeds (dhania-jeera) powder, chopped coriander (dhania), curd (dahi)] | 15 mins | 20 mins | [Rajasthani Khichdi, Pulao, Comfort Foods, Whole Wheat Recipes, One Dish Vegetarian Meals, collection of khichdi recipes, Indian Pressure Cooker, Healthy Pressure Cooker] | 4Makes 4 servings | Rajasthani | whole wheat vegetable khichdi recipe | whole wheat dal khichdi | healthy mix vegetable masala khichdi | with 46 amazing images. whole wheat vegetable khichdi recipe | whole wheat dal khichdi | healthy mix vegetable masala khichdi is a nourishing one dish meal which needs only a bowl of probiotic curd as an accompaniment. Learn how to make whole wheat dal khichdi. To make whole wheat and vegetable khichdi, blend the whole wheat in a mixer to a coarse paste using approx. ½ of cup water. Keep aside. Heat the oil in a pressure cooker, add the peppercorns, cloves, cinnamon and cumin seeds. When the cumin seeds crackle, add the asafoetida and sauté on a medium flame for 30 seconds. Add the onions and sauté on a medium flame for 1 to 2 minutes. Add the mixed vegetables and sauté on a medium flame for another 2 to 3 minutes. Add the ground wheat paste and moong dal, mix well and sauté on a medium flame for 1 more minute. Add the salt, turmeric powder, chilli powder, coriander-cumin seeds powder and 3 cups of water, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Garnish with coriander and serve immediately with fresh curds. Khichdi is one of the homeliest of dishes, which revives and comforts you after a tough day! It is easy and quick to make, yet satiating, nutritious and tasty too, which is probably what makes it popular with almost everybody. Whole wheat dal khichdi is a dish that is ideal for those with diabetes and high cholesterol, as rice has been replaced with whole wheat. This khichdi with a mixture of Indian spices is a burst of flavours which will not fail to please you. You can gain in some protein and fibre by way of this healthy mix vegetable masala khichdi. Together they both keep you satiated and prevent a spike in blood sugar levels. The veggies are a source of antioxidants, which are compounds to keep inflammation away. Weight-watchers and women with PCOS too can include a small portion of this whole wheat vegetable khichdi as a part of their meal. So when you are short of time, turn to this toothsome delicacy which can be served within minutes, without toiling too much in the kitchen. Tips for whole wheat vegetable khichdi. 1. If you love extra spice in your food, you can add ½ tsp of garam masala to it. Learn how to make garam masala at home. 2. Remember to serve the khichdi immediately to enjoy its texture and flavour. Enjoy whole wheat vegetable khichdi recipe | whole wheat dal khichdi | healthy mix vegetable masala khichdi | with step by step photos. | [To make whole wheat and vegetable khichdi, blend the whole wheat in a mixer to a coarse paste using approx. ½ of cup water. Keep aside., Heat the oil in a pressure cooker, add the peppercorns, cloves, cinnamon and cumin seeds., When the cumin seeds crackle, add the asafoetida and sauté on a medium flame for 30 seconds., Add the onions and sauté on a medium flame for 1 to 2 minutes., Add the mixed vegetables and sauté on a medium flame for another 2 to 3 minutes., Add the ground wheat paste and moong dal, mix well and sauté on a medium flame for 1 more minute., Add the salt, turmeric powder, chilli powder, coriander-cumin seeds powder and 3 cups of water, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Garnish the whole wheat and vegetable khichdi with coriander and serve immediately with fresh curds.] | [Energy, 173 cal, Protein, 8.4 g, Carbohydrates, 30.6 g, Fiber, 3.3 g, Fat, 1.9 g, Cholesterol, 0 mg, Sodium, 16.8 mg] | whole-wheat-and-vegetable-khichdi-5584r |
| rcp39637 | Whole Wheat Bhakri | BreakFast | NA | [whole wheat flour (gehun ka atta), ghee, salt, ghee] | 2 mins | 25 mins | [Gujarati Roti, Thepla recipe collection, Gujarati Breakfast, Maharashtrian Rotis / Polis, Whole Wheat Recipes, Indian Rotis, Indian Tawa, Tava] | 12Makes 12 bhakris | Gujarati | bhakri recipe | whole wheat bhakri | soft Gujarati Bhakri | with 13 amazing images. To make bhakri, combine whole wheat flour, ghee and salt in a deep bowl and knead into a firm dough using little water. Divide the dough into 12 portions and cook on a non stick tava to give a soft Gujarati Bhakri. Bhakhris are a staple food to many. This popular Indian bread is known as Maharashtrian Bhakri and Gujarati Bhakri. whole wheat bhakri are best had hot and fresh. I would like to share some tips to make the perfect bhakri. 1. With the help of a rolling pin, roll the dough into a 100 mm. (4") diameter thick circle. It should be thicker than paratha. If the edges crack too much when you roll the bhakri then you may need to add some water or milk additionally to make smooth dough. 2. Make sure you cook the bhakri on low flame. If you will cook it on high or medium flame, brown spots will apprear but the bhakri will left raw from inside. Soft Gujarati Bhakhri are served hot with Trevti Dal for lunch/dinner. It is also a popular Gujarati breakfast relished with a cup of Masala Chai. Pitla and bhakri is a traditional Maharashtrian combo, and we thought we should share a sumptuous Whole Wheat Bhakri recipe for you to enjoy with our Methi Pitla or Cauliflower Greens Pitla. Enjoy how to make bhakri recipe | whole wheat bhakri | soft Gujarati Bhakri | with detailed step by step photos below. | [To make whole wheat bhakri, combine all the ingredients in a deep bowl and knead into a firm dough using little water., Divide the dough into 12 equal portions and roll out a portion of a dough into a 100 mm. (4”) diameter thick circle., Heat a non-stick tava (griddle), place the bhakri on it and cook it on a medium flame putting light pressure on the bhakri with a muslin cloth or wooden khakhra press till light brown spots appear on one side., Flip it over and cook on the other side also till light brown spots appear., Then turn it over onto an open high flame and cook on both sides till it puffs up and golden brown spots appear on both the sides., Remove from the flame and smear 1 tsp of ghee evenly over it., Repeat steps 3 to 6 to make 11 more bhakris., Serve the whole wheat bhakri immediately.] | [Energy, 115 kcal, Protein, 3.7 gm, Carbohydrates, 18.7 gm, Fat, 3.0 gm, Iron, 1.3 mg] | whole-wheat-bhakri-39637r |
| rcp33523 | Whole Wheat Bread Cones with Potato and Mint Filling | Snacks | NA | [whole wheat bread, butter, oil, cumin seeds (jeera), boiled chopped potatoes, boiled sweet corn kernels, chopped mint leaves (phudina), chopped coriander (dhania), milk, grated mozzrella cheese, salt, grated mozzrella cheese, tomato ketchup] | | | [Indian snacks with little planning, Kids After School, Snack Recipes for Kids] | 6Makes 6 cones | Indian | Children love finger foods… they are hep! whole wheat bread tartlets served with the all-time favourite potato is sure to rock their snack time, in a healthy way. | [Lightly grease a muffin tray or 6 tart moulds and keep aside., Remove the crusts from the bread slices and flatten each slice using a rolling pin., Press each slice of the flattened bread into the greased muffin tray or in the tart moulds and keep aside., Heat the oil in a non-stick pan and add the cumin seeds., When the seeds crackle, add the potatoes, corn and mint leaves and coriander and mix well., Add the milk, cheese and salt, mix well and cook for 2 to 3 minutes., Remove from the flame and divide the mixture into 6 equal portions. Keep aside., Spoon a portion of the filling mixture into each bread tartlet., Sprinkle a tsp of cheese on top of each tartlet and bake in a pre-heated oven at 170°c (350°f) for 10 to 12 minutes or till the tartlets turn light brown in colour and crisp., Serve immediately topped with tomato ketchup., The bread slices should be absolutely fresh, else the tartlets will crack.] | [Not Given] | whole-wheat-bread-cones-with-potato-and-mint-filling-33523r |
| rcp32706 | Whole Wheat Bread Rolls | Snacks | NA | [whole wheat flour (gehun ka atta), instant dry yeast, sugar, soft butter, salt, oil, milk, melted butter] | 10 mins | 0 mins | [Italian Breads, French Breads, Advanced Recipes, Whole Wheat Recipes, Evening Tea Snacks, Bread Snack, High Tea Party] | 8Makes 8 buns | French | whole wheat bread rolls recipe | eggless 100% whole wheat dinner rolls | whole wheat dinner rolls | healthy Indian whole wheat bread rolls | with amazing 30 images. whole wheat bread rolls available in Indian stores or bakeries are normally mixed with a lot of plain flour to reduce the cost. Here we have made eggless 100% whole wheat dinner rolls which is really a healthy whole wheat bread rolls. The eggless 100% whole wheat dinner roll isn't a complicated one and is also quick and easy to make. Yeast is an important aspect when making breads, so we have started by activating yeast by taking yeast in a small bowl, adding sugar which helps yeast activate, warm water and mix well and have rested it for 10 mins. When you see a frothy layer formed it indicates that the yeast is activated. Further, we have taken a big bowl, added plain flour to it. Added butter, which makes the dough softer and helps making the bread rolls tender. We have added salt, activated yeast and knead into a soft pliable dough using warm water. You can use milk if you wish to. The dough will be sticky but, don’t worry just knead into a soft and pliable dough. As the dough is kneaded, it will continue to absorb some of the liquid and become less sticky so do not add too much flour or else you will get dense whole wheat bread rolls. Shape the dough into a proper round using both your hands while tucking the edges at the bottom. Cover it with a damp muslin cloth and keep aside in a warm place for 20 minutes or till the dough increases in volume. If your kitchen is cold you can place your dough in the oven. You'll see the dough risen after 20 mins. Further, Lightly punch down the dough and divide the whole wheat dinner rollS dough into 8 equal portions. Seal the bottom of the dough and roll into a ball using your palms. Place on greased baking tray and cover with muslin cloth for 45 mins, the dough would have risen again. Brush with oil and bake for 20 mins. Serve the healthy whole wheat bread rolls warm with some rajma. See why we think this is a healthy Indian whole wheat bread rolls? Made from 100% whole wheat flour which is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Whole wheat flour is rich in phosphorus which is a major mineral which works closely with calcium to build our bones. Enjoy whole wheat bread rolls recipe | eggless 100% whole wheat dinner rolls | whole wheat dinner rolls | healthy Indian whole wheat bread rolls with detailed step by step recipe photos and video below. | [Combine the yeast, sugar and 2 tbsp of warm water in a small bowl, cover it with a lid and keep aside for 10 minutes., Combine the whole wheat flour, butter, salt, yeast-sugar mixture in a deep bowl and knead it into soft dough using approx. ¾ cup of warm water., Cover the dough with a damp muslin cloth and keep aside for 20 minutes., Grease a baking tray with oil and keep aside., Divide the dough into 8 equal portions and roll each portion into a ball and place it on the greased baking tray., Cover them with a damp muslin cloth and keep in a warm place for 45 minutes or till they rise well., Brush it with milk evenly., Bake the whole wheat bread rolls in a pre-heated oven at 200°c (400°f) for 20 minutes., Immediately brush the whole wheat bread rolls with melted butter, cool slightly and serve warm.] | [Energy, 124 cal, Protein, 3.9 g, Carbohydrates, 24.2 g, Fiber, 4 g, Fat, 1.8 g, Cholesterol, 3.8 mg, Sodium, 18.9 mg] | whole-wheat-bread-rolls-32706r |
| rcp3101 | Whole Wheat Bread, Whole Wheat Bread Loaf Using Instant Dry Yeast | Snacks | NA | [whole wheat flour (gehun ka atta), instant dry yeast, sugar, salt, olive oil soft butter, whole wheat flour (gehun ka atta), butter] | 5 mins | 0 mins | [Breakfast, Advanced Recipes, Oven, Lactose Free Dairy Free, Healthy Snacks Entertaining Ideas, Advanced Breads] | 1Makes 1 bread loaf (16 slice ) | NA | whole wheat bread | 100% whole wheat bread | Indian whole wheat bread recipe | atta bread recipe | whole wheat bread loaf using instant dry yeast | with 28 amazing images. whole wheat bread made from whole wheat flour is healthier than its refined flour counterpart, also has a rustic aroma and flavour, which are thoroughly enjoyable. Freshly-baked 100% whole wheat bread is a delight to bite into, for babies, toddlers, children and adults too! You can use olive oil instead of butter to get a more authentic aroma , but if that is not available you can always bake atta bread with regular soft butter. I would like to share some important tips to make the perfect 100% whole wheat bread. 1. Ensure that the water to which you add the yeast is luke warm. If it is too hot or cold, the yeast will not get activated, and your whole wheat bread will not have the proper texture. 2. Sugar has multiple roles in bread making. One being it acts as a food for yeast and helps in creating carbon dioxide and alcohol. It also enhances the flavour of the bread, retains the moisture content and give a crumbly texture and golden crust to the whole wheat bread. 3. Always bake your whole wheat bread in the middle rack for even cooking. 4. Pre heat your oven 10 minutes before you bake. In India, packaged whole wheat bread is sadly not made with 100% whole wheat and often mixed with 25% plain flour making it a lighter and unhealthy bread. Hence it’s always better to make your whole wheat bread at home. Nothing beats the joy of baking your own 100% whole wheat bread. Once baked and sliced, serve the Indian whole wheat bread recipe the way your child likes it – toasted or sandwiched, with grated veggies, cheese, butter and/or homemade jam . You can transform the whole wheat bread to make delicious sandwiches and toasts like Alfa Sprouts, Tomatoes and Basil Sandwich, Baked Bread Rolls, Baked Corn Open Toast, Cabbage and Carrot Double Decker Sandwich, Cheesy Onion and Chilli Toast, Mushroom and Tomato Snack and many more. Enjoy whole wheat bread | 100% whole wheat bread | Indian whole wheat bread recipe | atta bread recipe | whole wheat bread loaf using instant dry yeast with detailed step by step photos. | [To make whole wheat bread, combine the yeast, sugar and ¼ cup of warm water in a bowl, cover it with a lid and keep aside for 10 minutes., Combine the whole wheat flour, salt and yeast-sugar mixture in a deep bowl, mix well and knead into a soft dough using enough warm water., Add the olive oil and knead very well till the dough is smooth., Shape the dough into a proper round using both your hands while tucking the edges at the bottom., Cover it with a dry muslin cloth and keep aside in a warm place for 45 minutes or till the dough is double in size., Sprinkle the whole wheat flour over a smooth, flat surface, place the dough over it and knead it very well using both your hands. If the dough is getting sticky while kneading, then sprinkle little whole wheat flour as required., Tap the dough with your fingers and spread it to make a 250mm. X 200 mm. (10” x 8”) diameter oval shape., Roll the dough to make a 200 mm. (8”) long cylindrical roll and place it in a greased bread loaf tin. Cover it with a dry muslin cloth and again keep aside in a warm place for 30 minutes., Bake it in a pre-heated oven at 200°c (400°f) for 10 minutes., Lower the temperature to 180°c (360°f) and bake it for 30 minutes., Brush the the whole wheat bread loaf with butter and keep aside to cool slightly., Once the the whole wheat bread loaf is slightly cooled, de-mould it and keep aside to cool completely., Once the whole wheat bread loaf has cooled completely, cut it into 13 mm. ( ½“) bread slices., Serve or use the whole wheat bread as required.] | [Energy, 101 cal, Protein, 2.5 g, Carbohydrates, 16.7 g, Fiber, 2.5 g, Fat, 3 g, Cholesterol, 2.3 mg, Sodium, 132.9 mg] | whole-wheat-bread-whole-wheat-bread-loaf-using-instant-dry-yeast-3101r |
| rcp33629 | Whole Wheat Carrot and Raisin Muffins ( Finger Foods For Kids ) | BreakFast | Veg | [whole wheat flour (gehun ka atta), grated carrot, raisins (kismis), plain flour (maida), wheat bran, baking powder, melted butter, milk, brown sugar, vanilla essence, fruit salt, brown sugar, raisins (kismis)] | 10 mins | 0 mins | [Easy Indian Veg, Breakfast Muffins, Teacakes, Indian Birthday Party, Oven, Indian Birthday Party Kids] | 9Makes 9 muffins (9 muffin ) | Indian | Yummy muffins that are pretty to look at, and super tasty to munch on! Carrot gives these muffins a beautiful hue and an irresistible mouth-feel, while the juicy raisins are amazing to bite into every now and then. Adding whole wheat flour and bran to the batter gives the muffins a wonderful texture, unique flavour and a dash of good health too. Make sure you use brown sugar to make these muffins because they give a superb aroma when baked, and complement the vanilla flavour beautifully. If you are making the Whole Wheat Carrot and Raisin Muffins for toddlers, you can bake the batter in small paper cups instead of muffin moulds. | [Combine the wheat flour, plain flour, wheat bran, raisin, carrots and baking powder in a deep bowl, mix well and keep aside., Combine the butter, milk, brown sugar and vanilla essence in another deep bowl and mix well., Add the flour mixture and mix well using a wooden spoon or spatula., Add the fruit salt and mix gently., Place 9 paper cups in 9 muffin moulds of a muffin tray., Drop 1½ spoonfuls of the batter into each muffin moulds., Sprinkle a little of brown sugar on top and place a raisin in the center of each muffin., Bake in a pre-heated oven at 200°c (400°f) for 10 to 15 minutes or until a toothpick inserted in a muffin comes out clean., Cool slightly and serve.] | [Energy, 123 cal, Protein, 2.2 g, Carbohydrates, 22.4 g, Fiber, 0.6 g, Fat, 2.3 g, Cholesterol, 6 mg, Sodium, 17.3 mg] | whole-wheat-carrot-and-raisin-muffins--finger-foods-for-kids--33629r |
| rcp7480 | Whole Wheat Chapattis | NA | NA | [whole wheat flour (gehun ka atta), salt, oil, whole wheat flour (gehun ka atta)] | 10 mins. | 15 mins. | [Gujarati Roti, Thepla recipe collection, Indian Rotis] | 6Makes 6 chapattis. | Gujarati | High fibre, nuttri-loaded chapattis.... a perfect substitute to those made with maida. | [Combine the flour and salt and knead into a soft and pliable dough., Add the oil and knead again till it is smooth and elastic. Cover and keep aside for 10 to 15 minutes., Divide the dough into 6 equal parts. Roll out each one using a little flour into approx. 150 mm. (6") diameter circles. Dust dry flour as required to facilitate even rolling., Dust off any excess dry flour and place the chapatti on a hot tava., Turn over in a few seconds and cook this side till the edges begin to curl slightly and small blisters appear on the surface. Cook the other side for a few more seconds., Repeat to make 5 more half cooked chapattis. Keep aside and use as required., If you want to cook these chapattis, just roast them for a little longer on both sides and serve hot with vegetable of your choice.] | [Energy, 81 cal, Protein, 2.6 g, Carbohydrates, 15.7 g, Fiber, 2.6 g, Fat, 1.2 g, Cholesterol, 0 mg, Sodium, 262.7 mg] | whole-wheat-chapattis-7480r |
| rcp42827 | Whole Wheat Chinese Steamed Buns | NA | NA | [whole wheat flour (gehun ka atta), instant dry yeast, baking powder, castor sugar] | 5 mins | 30 mins | [Chinese Starters, Chinese Accompaniments, Chinese Basic, Bread Snack, Steam, Chinese Party, Steamer] | 8Makes 8 buns | Chinese | whole wheat Chinese steamed buns recipe | healthy Chinese steamed buns | Mantou | Indian style Chinese steam buns | with 18 amazing images. whole wheat Chinese steamed buns recipe | healthy Chinese steamed buns | Mantou | Indian style Chinese steam buns is a famous accompaniment to many Chinese dishes. Learn how to make healthy Chinese steamed buns. To make whole wheat Chinese steamed buns, combine all the ingredients in a deep bowl and knead into a soft dough using warm water (approx. ¾ cup) to get a soft dough. Add water gradually to make the dough. You may need more or less water depending on the quality of the flour. Shape the dough into a thick rope or a cylindrical roll. Cut the dough into 8 equal portions using a sharp knife. Flatten one portion of the dough into a 75 mm. (3”) diameter circle with your palms. Hold the rolled portion in between your palms and form a pouch. Bring together all the sides of the pouch and pinch and seal it at the centre. It will form a hollow round ball. Repeat steps 4 and 5 to make 7 more round balls. Keep aside. Take a cooking paper and make holes at regular distance to prevent the buns from sticking to the pan while steaming. Place this paper in the steamer and place 4 bread balls over it. Keep some distance between the bread balls as they will rise in size during the resting period. Cover and let it rest for 10 minutes. Steam the buns in a steamer for 15 minutes. Repeat steps 8 to 10 to steam 4 more buns. Serve the buns immediately with chinese food dishes. Soft and fluffy Mantou is also chewy and pleasing to bite into. Made with few ingredients, the secret lies in learning the art of folding and steaming correctly. Unlike many steamed delicacies which are kept on a greased plate for steaming, these Indian style Chinese steam buns are kept on cooking paper to prevent them from sticking to the dish. These are often frequently served with soups like Manchow Soup or gravies like Vegetable Chow Mein and Hot Garlic Sauce with Baby Corn and Broccoli. Tips for whole wheat Chinese steamed buns. 1. Castor sugar can be replaced with table sugar. 2. Place the buns in the steamer at some distance as the buns will rise during the resting period. 3. Do not oversteam, else they may turn rubbery. Enjoy whole wheat Chinese steamed buns recipe | healthy Chinese steamed buns | Mantou | Indian style Chinese steam buns | with step by step photos. | [To make chinese steamed buns, combine all the ingredients in a deep bowl and knead into a soft dough using warm water (approx. ¾ cup) to get a soft dough. Add water gradually to make the dough. You may need more or less water depending on the quality of the flour., Shape the dough into a thick rope or a cylindrical roll., Cut the dough into 8 equal portions using a sharp knife., Flatten one portion of the dough into a 75 mm. (3”) diameter circle with your palms., Hold the rolled portion in between your palms and form a pouch. Bring together all the sides of the pouch and pinch and seal it at the centre. It will form a hollow round ball., Repeat steps 4 and 5 to make 7 more round balls. Keep aside., Take a cooking paper and make holes at regular distance to prevent the buns from sticking to the pan while steaming., Place this paper in the steamer and place 4 bread balls over it. Keep some distance between the bread balls as they will rise in size during the resting period., Cover and let it rest for 10 minutes., Steam the buns in a steamer for 15 minutes., Repeat steps 8 to 10 to steam 4 more buns., Serve the buns immediately with chinese food dishes.] | [Energy, 113 cal, Protein, 3.9 g, Carbohydrates, 24.2 g, Fiber, 4 g, Fat, 0.6 g, Cholesterol, 0 mg, Sodium, 59.5 mg] | whole-wheat-chinese-steamed-buns-42827r |
| rcp3076 | Whole Wheat Dates Cookies, Eggless Atta Khajur Biscuit | Snacks | NA | [dates (khajur), whole wheat flour (gehun ka atta), butter, sugar] | 10 mins | 12 mins | [American Ice - Creams & Deserts, School Time Snacks, Indian Jar Snacks, Evening Tea Snacks, Baked, Oven, Sweet Recipes for Kids] | 14Makes 14 cookies | Indian | whole wheat dates cookies recipe | eggless atta khajur biscuit | Indian dates cookies | wheat butter cookies | with 26 amazing images. whole wheat dates cookies recipe | eggless atta khajur biscuit | Indian dates cookies | wheat butter cookies is a mildly sweet cookie for all those who don’t love to indulge into sugar laden biscuits. Learn how to make eggless atta khajur biscuit. To make whole wheat dates cookies, combine the wheat flour, butter and sugar in a deep bowl and mix well using your fingertips till the mixture resembles bread crumbs. Add the cooled date purée and knead it into a semi-soft dough. Cover the dough with a plastic film and refrigerate for 15 minutes. Roll out into a sheet of 10” (250 mm.) diameter and cut out 7 cookies using a cookie cutter. Gather the scrapings of the dough, re-roll and make 7 more cookies. Place all the cookies on a greased baking tray and bake in a preheated oven at 180°c (360°f) for 25 minutes or till the cookies are golden brown in colour. Cool completely and serve or store in an air-tight container and use as required. Baking isn’t always elaborative. Some bakery products are easier than ever imagined and can be prepared with just a few ingredients. Try this eggless atta khajur biscuit to believe it! These wheat butter cookies are made with less sugar, but a touch of dates puree. The crispy and flaky texture of Indian dates cookies which is because of the crumbly texture of the dough is sure to entice you. With a crunch of sugar, the evenly browned crust of the cookies can be enjoyed with a cup of tea. Tips to make whole wheat date cookies. 1. Health conscious people can avoid adding sugar. However the sweetness will be less. 2. Remember to cool the date mixture completely before blending. 3. Keep enough distance between each cookie while placing them on the baking tray. Also ensure to place the baking tray in the middle rack of the oven, else they tend to burn easily. Enjoy whole wheat dates cookies recipe | eggless atta khajur biscuit | Indian dates cookies | wheat butter cookies | with step by step photos. | [Chop the dates into small pieces and add ½ cup of water., Bring to a boil in a non-stick pan and simmer for 10 to 12 minutes or till the dates are well cooked., Cool completely and blend into a smooth puree. Keep aside., To make whole wheat dates cookies, combine the wheat flour, butter and sugar in a deep bowl and mix well using your fingertips till the mixture resembles bread crumbs., Add the cooled date purée and knead it into a semi-soft dough., Cover the dough with a plastic film and refrigerate for 15 minutes., Roll out into a sheet of 10” (250 mm. ) diameter and cut out 7 cookies using a cookie cutter., Gather the scrapings of the dough, re-roll and make 7 more cookies., Place all the cookies on a greased baking tray and bake in a preheated oven at 180°c (360°f) for 25 minutes or till the cookies are golden brown in colour., Cool the whole wheat dates cookies completely and serve or store in an air-tight container and use as required.] | [Energy, 102 cal, Protein, 1.2 g, Carbohydrates, 13.3 g, Fiber, 1.3 g, Fat, 5.1 g, Cholesterol, 15.2 mg, Sodium, 52.1 mg] | whole-wheat-dates-cookies-eggless-atta-khajur-biscuit-3076r |
| rcp41389 | Whole Wheat Dosa with Mixed Vegetables | Snacks | NA | [whole wheat flour (gehun ka atta), urad dal (split black lentil) flour, salt, oil, chopped and boiled french beans, chopped and boiled carrot, boiled green peas, quick cooking rolled oats, chopped coriander (dhania), lemon juice, chilli powder, salt, sambhar] | 15 mins | 20 mins | [Different Types of Dosa, Whole Wheat Recipes, Breakfast Idlis / Dosas / Uttapam, Low Calorie Indian Snacks, Evening Tea Snacks, Tava, Quick Snacks / Quick Starters] | 6Makes 6 dosas | Indian | whole wheat dosa with mixed vegetables recipe | healthy godhuma dosa | vegetable whole wheat dosa | with 29 amazing images. A delicious and healthy twist on the traditional dosa with this whole wheat and mixed vegetable recipe. Learn how to make whole wheat dosa with mixed vegetables recipe | healthy godhuma dosa | vegetable whole wheat dosa | vegetable whole wheat dosa is a South Indian dish made with a fermented batter of whole wheat flour and urad dal (black gram) flour, stuffed with a mixture of cooked vegetables. It is a healthy and delicious option for breakfast, lunch, or dinner. A yummy stuffing of mixed vegetables, which is also very easy to prepare, makes the dosas tastier and more filling, and also keeps them moist. You will find that this healthy godhuma dosa is soft and not very crisp, but together with the stuffing it tastes awesome. When you feel like having a dosa but have not planned ahead for it, here is a healthy and tasty alternative that is made using minimal oil. This whole wheat dosa with mixed vegetables is a quick fix as you do not have to do any grinding. Just mix together the ingredients and let it ferment for 30 minutes, and then you are all set to make the dosas. pro tips to make the whole wheat dosa with mixed vegetables: 1. Serve the dosa immediately to enjoy its best flavours otherwise it will become soggy if kept for a longer time. 2. If you wish you can also add little cheese in the stuffing for the richer flavour. 3. You can also add grated beetroot in the stuffing to make this recipe. Enjoy whole wheat dosa with mixed vegetables recipe | healthy godhuma dosa | vegetable whole wheat dosa | with detailed step by step photos. | [Combine all the ingredients in a deep bowl and mash it well using a potato masher. Keep aside., Combine the whole wheat flour, urad dal flour, salt and approx. 1¼ cups of water in a deep bowl and mix well using a whisk. Cover it with a lid and keep aside to rest for 30 minutes., Heat a non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a muslin cloth., Pour a ladleful of the batter on it and spread it in a circular motion to make a 150 mm. (6”) diameter thin circle., Smear 1/2 tsp of oil over it and along the edges and cook on a medium flame till the dosa turns light brown in colour from both the sides., Put a little mixed vegetable stuffing on one side of the dosa and fold it over and make a semi-circle., Repeat steps 2 to 5 to make 5 more whole wheat dosa with mixed vegetable., Serve immediately with sambhar.] | [Energy, 149 cal, Protein, 5.6 g, Carbohydrates, 24.9 g, Fiber, 5.5 g, Fat, 3.4 g, Cholesterol, 0 mg, Sodium, 8.4 mg] | whole-wheat-dosa-with-mixed-vegetables-41389r |
| rcp1834 | Whole Wheat Fettuccine with Medici Sauce | NA | Veg | [Whole Wheat Pasta Dough, oil, salt, tomatoes, chopped garlic (lehsun), spring onions, chopped, dry red chilli flakes (paprika), chilli powder, tomato puree, fresh cream, olive oil oil, salt, grated processed cheese, chopped spring onion greens, black olives] | 10 mins. | 30 mins. | [Italian Veg Pasta, Pastas, Italian Party] | 4Serves 3 to 4. | Italian | A nutritious pasta with a spicy tomato sauce. | [Divide the pasta dough into 2 portions and roll out each portion as thinly as possible., Cut each portion of the rolled out dough into 200 mm. x 200 mm. (8" x 8") square., Roll up the pasta sheet and cut into 6 mm. (1/4") strips., Heat plenty of water in a broad pan and add 1 teaspoon of salt and 1 tablespoon of oil. Add a few strands of the fettuccine to the boiling water at a time and cook for 2 to 3 minutes., Drain and transfer into a bowl of cold water. Drain again and keep aside., Blanch the tomatoes in boiling water., Peel, cut into quarters and deseed the tomatoes., Chop finely and keep the tomato pulp aside., Heat the olive oil, add the garlic and spring onions and saute for 1 minute., Add the tomato pulp and cook till the sauce thickens., Add the chilli flakes, chilli powder, tomato puree, salt and 1/2 cup of water and bring to a boil., Add the cream. Mix well and keep aside., Just before serving, re-heat the Medici sauce and toss the whole wheat fettuccine in it., Serve hot, garnished with the cheese, spring onions greens and black olives.] | [Not Given] | whole-wheat-fettuccine-with-medici-sauce-1834r |
| rcp42356 | Whole Wheat Flour and Jaggery Ladoo | NA | NA | [whole wheat flour (gehun ka atta), grated jaggery (gur), ghee, crushed mixed nuts, cardamom (elaichi) powder] | 10 mins | 10 mins | [Dry Fruit Flavours, Peda, Ladoo collection, Ganesh Chaturthi, Diwali Sweets Mithai] | 8Makes 8 ladoo | NA | atta ladoo recipe | whole wheat flour ladoo | whole wheat flour and jaggery ladoo | easy wheat flour ladoo | with amazing 15 images. atta ladoo recipe known as | whole wheat flour ladoo is a simple and quick Indian dessert made using jaggery as the sweetener. atta ladoo recipe is made from only 5 ingredients, whole wheat flour, jaggery, ghee, nuts and cardamom powder. Kid or adult, none can resist these aromatic, tasty, melt-in-the-mouth whole wheat flour and jaggery ladoos. Ladoo or laddus are a spherical shaped Indian sweet. They are generally made with flour, fat and a sweetener (sugar, jaggery, condensed milk etc). We have made our atta ladoo recipe with jaggery as the sweetener and enhanced the flavour with cardamom powder. Whole wheat ladoos are the easiest and the quickest ladoos that can be made in a jiffy and in a hassel-free way. I usually make them for Diwali sweets and store them in an air-tight container and serve as required. To make atta ladoo recipe we have dry roasted the whole wheat flour in a non-stick pan until fragrant while stirring occasionally making sure doesn't burn. Further, we have added melted ghee and cooked. Next, after the switching the flame off we have added crushed nuts. We have used almonds, cashew nuts, and pistachios to elevate the taste of whole wheat flour ladoos but you can add other dried fruits like walnuts, raisins, black currants too. Mix well and transfer to a plate, let it cool atleast for 30 mins. Once slightly cooled, add jaggery. You can replace it with jaggery powder. Lastly, add cardamom powder and mix well using hands. Divide and roll between your palms shaping them into round ladoos. wheat flour ladoos are ready to be relished!! Roasting the flour well removes the raw smell and gives the whole wheat flour and jaggery ladoo a rich aroma while jaggery and ghee give it an intense, traditional flavour. Wholesome and nutritious, the Atta ke Ladoo is a saviour when hunger strikes. Just two atta ladoos are enough to satisfy your tummy. You can make a batch of these laddoos and store them at room temperature for a week. You can also try recipes like Churma Ladoo or Coconut Laddoo. Enjoy atta ladoo recipe | whole wheat flour ladoo | whole wheat flour and jaggery ladoo | easy wheat flour ladoo | with detailed step by step recipe photos below. | [To make whole wheat flour and jaggery ladoo, dry roast the whole wheat flour in an aluminium kadai or in a broad non-stick pan on a medium flame for 7 minutes., Add the melted ghee, mix well and cook on a slow flame for 3 minutes, while stirring continuously., Switch off the flame, add the nuts and mix well., Transfer it on a plate and allow it cool slightly., Once cooled slightly, add the jaggery and cardamom powder and mix well using your hands., Divide dough into 18 equal portions and shape each portion in between your palms into a round ladoo., Serve the whole wheat flour and jaggery ladoo or store in an air-tight container.] | [Energy, 218 cal, Protein, 3 g, Carbohydrates, 16.8 g, Fiber, 0.4 g, Fat, 15.3 g, Cholesterol, 0 mg, Sodium, 2.7 mg] | whole-wheat-flour-and-jaggery-ladoo-42356r |
| rcp32622 | Whole Wheat Flour Roti, Chapati for Wraps and Rolls | NA | Veg | [whole wheat flour (gehun ka atta), salt, oil, oil, whole wheat flour (gehun ka atta)] | 5 mins | 8 mins | [Indian Wraps, Indian Rolls, Veg Roll, Indian Party, Tava] | 4Makes 4 rotis | Indian | whole wheat flour roti for wraps recipe | chapati for wraps and rolls | Indian wheat roti for wraps | with 16 amazing images. whole wheat flour roti for wraps recipe | chapati for wraps and rolls | Indian wheat roti for wraps is a basic recipe for making healthy wraps. Learn how to make chapati for wraps and rolls. To make the whole wheat flour roti for wraps, combine the flour, salt and 1 tbsp of oil in a bowl and knead into a soft dough using enough water. Keep aside for 15 minutes. Knead again using remaining ½ tbsp of oil till it is smooth and elastic. Divide into 4 equal portions and roll out each portion of the dough into a thin circle of 225 mm. (9”) diameter using a little flour. Heat a non-stick tava (griddle) on a high flame and when hot, place the roti gently over it. Cook it till small blisters appear on the surface. Turn over the roti and press all over lightly using a muslin cloth till it puffs up. Apply ½ tsp oil on both the sides and cook for few more seconds. Repeat with the remaining dough portions to make 3 more rotis. Wraps and rolls make ideal on-the-go meals, and are loaded with surprises too. This chapati for wraps and rolls is made entirely with whole wheat flour, which gives it a nice rustic taste and healthy twist too. Normally, store-bought rolls are made with a combination of maida and whole wheat flour, which is kind of unhealthy even if the stuffing is a healthy salad. So, go for this healthier option instead. Indian wheat roti for wraps can be used to make any wrap or roll. So, you can experiment with different combos stuffed inside. You can stuff them with all your favourite things like veggies, paneer, sprouts etc., and also cheer up your loved ones by packing their rolls with all the stuff they love. Tips for whole wheat flour roti for wraps. 1. The size of the rotis is big (9” in diameter) as it is used to make a wrap by folding it from all 4 sides. Learn how to make a wrap. It is definitely worth the effort, but if you wish you can make it of the size as per your requirement. 2. You can even make variants of this roti by adding spinach, carrot or beet puree to the dough for a colourful and nutritious boost to your wraps and rolls. Enjoy whole wheat flour roti for wraps recipe | chapati for wraps and rolls | Indian wheat roti for wraps | with step by step photos. | [To make the whole wheat flour roti for wraps, combine the flour, salt and 1 tbsp of oil in a bowl and knead into a soft dough using enough water. Keep aside for 15 minutes., Knead again using remaining ½ tbsp of oil till it is smooth and elastic., Divide into 4 equal portions and roll out each portion of the dough into a thin circle of 225 mm. (9”) diameter using a little flour., Heat a non-stick tava (griddle) on a high flame and when hot, place the roti gently over it., Cook it till small blisters appear on the surface. Turn over the roti and press all over lightly using a muslin cloth till it puffs up., Apply ½ tsp oil on both the sides and cook for few more seconds., Repeat with the remaining dough portions to make 3 more rotis., Add ¼ cup of spinach purée at step 1 and proceed as per the recipe., Add 3 tbsp of soya flour at step 1 and proceed as per the recipe.] | [Energy, 160 cal, Protein, 3.9 g, Carbohydrates, 23.6 g, Fiber, 4 g, Fat, 6.1 g, Cholesterol, 0 mg, Sodium, 6.5 mg] | whole-wheat-flour-roti-chapati-for-wraps-and-rolls-32622r |
| rcp755 | Whole Wheat Fresh Fruits Pie | NA | NA | [whole wheat flour (gehun ka atta), icing sugar, soft butter, vanilla essence, milk, whole wheat flour (gehun ka atta), mixed fruit jam, lemon juice, corn flour, sliced pear, sliced apple, sliced kiwi, sliced pineapple] | 15 mins | 3 mins | [French Desserts, Fruit Based Indian Desserts, Christmas, Father's Day, Teachers Day, Thanksgiving, Desserts for Entertaining] | 6Makes 6 servings | Indian | This heavenly Whole Wheat Fresh Fruits Pie just melts in your mouth, giving way to a burst of fruity flavours! The secret to getting a pie right is in preparing the dough properly. Here we tell you how to go about it, right from rubbing the ingredients together to making the dough with milk. Using whole wheat flour to make the pie gives it a nice, rustic flavour and amazing texture. The topping lives up to the quality of the pie base, featuring a delightful combination of fresh fruits sandwiched between two layers of jam. While some pies are best had warm, this particular fresh fruit pie tastes best after refrigeration as the chill temperature renews the juicy texture of the fruits. | [Combine the plain flour, icing sugar, butter and vanilla essence in a deep bowl, mix well and rub the mixture between your palms., Add the milk, mix well and knead it into a semi-soft dough without using any water., Place the dough on a clean, dry surface and roll into a 200mm. (8”) diameter circle using a little whole wheat flour for rolling., Place the rolled portion into a 175mm. (7”) diameter loose bottom pie dish and press the circle gently around the sides, Prick all over the pie dough using a fork at regular intervals., Bake it in a pre-heated oven at 200°c (400°f) for 12 minutes. Keep aside to cool completely., Combine the jam, lemon juice and corn flour with ¼ cup of water in a small non-stick pan, mix well and cook on a medium flame for 3 minutes, while stirring continuously. Keep aside to cool completely., Divide the jam mixture into 2 equal portions and keep aside., Demould the pie and place it on a serving plate and spread half of the prepared jam mixture evenly over it., Arrange all the fruits evenly over it and spread the remaining prepared jam mixture evenly over it., Refrigerate for 1 hour and cut into 6 equal wedges., Serve immediately.] | [Energy, 209 cal, Protein, 3.3 g, Carbohydrates, 96.4 g, Fiber, 5.2 g, Fat, 6.7 g, Cholesterol, 18.5 mg, Sodium, 79.5 mg] | whole-wheat-fresh-fruits-pie-755r |
| rcp41911 | Whole Wheat Hot Dog Roll, Homemade Whole Wheat Hotdog Roll | NA | NA | [whole wheat flour (gehun ka atta), milk, sugar, instant dry yeast, oil, soft butter, baking powder, salt, whole wheat flour (gehun ka atta), milk, soft butter] | 10 mins | 0 mins | [Bread Snack, Oven, Advanced Breads] | 8Makes 8 hot dog rolls | NA | Scrumptious hot dogs, smeared with sauces, loaded with cheese and stuffed with all your favourite fillings is the ideal snack for many people. It is filling, tasty, and everything a snack is meant to be. The problem here is that most times we settle for store-bought hot dog rolls made of refined maida flour. For all you hot dog lovers, here is a healthier version made of whole wheat. Follow the recipe exactly and you will end up with amazing Whole Wheat Hot Dog Rolls – it is almost like a dream come true. You can try other whole wheat recipes like Homemade Whole Wheat Bread Sticks or Whole Wheat Bread . | [Combine the warm milk, 2 tbsp warm water, sugar and yeast in a deep bowl, mix well and cover with a lid and keep aside for 10 minutes., Combine the oil and the butter in a bowl, mix well and keep aside., Combine the whole wheat flour, baking powder, yeast-milk mixture and salt in a deep bowl, mix well and knead into a soft dough using approx. 1 cup of warm water., Add the oil-butter mixture, knead again for 5 to 8 minutes by stretching the dough and folding it back till it is smooth., Transfer the dough into a greased deep bowl, cover it with a damp muslin cloth and keep aside in a warm place for 1 hour., Transfer the dough on a dusted board and knead again for 5 minutes by using a little whole wheat flour by stretching it and folding it back till smooth., Divide the dough into 8 equal portions., Take a portion of the dough and roll it into an oval of 212. 5 mm (8 ½) size by using a little whole wheat flour for rolling., Roll from one end to another end and tuck both the openings inwards and seal it., Repeat steps 8 and 9 to shape 7 more hot dog rolls., Place all the hot dog rolls on a greased baking tray at regular intervals and cover it again with a damp muslin cloth and keep them aside in a warm place for 30 minutes., Remove the muslin cloth and brush it with milk evenly all over them and bake in a pre-heated oven at 200°c (400°f) for 20 minutes., Once baked, brush all the hot dog rolls with butter., Cool completely and use as required.] | [Energy, 231 cal, Protein, 6.1 g, Carbohydrates, 37.7 g, Fiber, 5.9 g, Fat, 6.9 g, Cholesterol, 6.5 mg, Sodium, 513.9 mg] | whole-wheat-hot-dog-roll-homemade-whole-wheat-hotdog-roll-41911r |
| rcp2875 | Whole Wheat Jaggery Pancakes | Snacks | NA | [whole wheat flour (gehun ka atta), grated jaggery (gur), cardamom (elaichi) powder, baking soda, coconut oil ghee] | 5 mins | 16 mins | [Jain Naashta, Whole Wheat Recipes, Quick breakfast, Breakfast Chillas, Indian Pancakes, Quick Evening Snacks, Sweet Snacks, Jain Snacks] | 7Makes 7 pancakes | Jain | whole wheat jaggery pancakes recipe | eggless gud pancakes | healthy no sugar Indian gur pancakes | with 25 amazing images. whole wheat jaggery pancakes are soft sweet healthy Indian pancakes made with no sugar. Learn to make eggless gud pancakes. An enticingly sweet jaggery pancake made of a gehun ka atta batter sweetened with jaggery and spiced up with cardamom (elaichi) powder. Jaggery, which has a more rustic flavour, colour and aroma than white sugar lends the whole wheat jaggery pancakes an intense aroma on cooking, which is sure to draw everybody to the table like bees to honey! The trick of the eggless jaggery whole wheat flour Indian pancakes is to make jaggery water which adds to the aroma of the pancake instead of directly adding jaggery to the batter. Pro tips for eggless gud pancakes. 1. You can cook the savoury sweet jaggery pancakes on a tava as well. 2. Mix batter well with a whisk so that no lumps remain. 3. whole wheat jaggery pancakes are soft to eat and easy for those who have problems chewing food. 4. If the batter is too thick, add a little more water. 5. Add ground cardamom (elaichi). This imparts a great flavour to the pancakes. 6. Adding baking soda makes the eggless gud pancakes soft. Enjoy whole wheat jaggery pancakes recipe | eggless gud pancakes | healthy no sugar Indian gur pancakes | with step by step photos. | [To make whole wheat jaggery pancakes, we will first heat water in a pan, add jaggery, boil and stir to make jaggery water., Make a batter by putting whole wheat flour and jaggery water in a bowl. Whisk well to break all lumps., Gradually add enough water to make a batter of pancake consistency. We added 3 tablespoons water., Add cardamom powder, baking powder, salt and mix gently., Heat a non stick pan and grease it with coconut oil or ghee., Pour a ladle full of batter and spread in a circular direction to make an 125 mm (5 inches) circle., Cook on medium heat for 50 seconds or until jali (holes) appear., Grease with oil, flip and cook the other side the same way. Keeping flipping and cooking till golden brown. Repeat again to make 6 more whole wheat jaggery pancakes., Serve whole wheat eggless jaggery pancakes hot.] | [Energy, 104 cal, Protein, 2.3 g, Carbohydrates, 20.3 g, Fiber, 2.1 g, Fat, 1.8 g, Cholesterol, 0 mg, Sodium, 3.7 mg] | whole-wheat-jaggery-pancakes-2875r |
| rcp41387 | Whole Wheat Ladi Pav, Eggless Homemade Laddi Pav Buns | NA | NA | [whole wheat flour (gehun ka atta), plain flour (maida), milk, sugar, instant dry yeast, oil, soft butter, baking powder, salt, milk, butter] | 5 mins | 0 mins | [Whole Wheat Recipes, Bread Snack, Oven] | 10Makes 10 laadi pav | NA | whole wheat ladi pav recipe | eggless ladi pav recipe | homemade Indian ladi pav | whole wheat Ladi Pav is one of the most famous indigenous breads of India, especially as part of its street food repertoire mainly in Mumbai. So famous is whole wheat Ladi Pav in Mumbai that it’s sold all over the city. Early morning you can bread sellers on their cycle delivering Ladi Pav across the city. whole wheat ladi pav is used also with khari biscuit and tea as a morning snack in Mumbai. Made with a dough of whole wheat flour enhanced with yeast, these breads have a special texture and rich taste, which make it a perfect match for spicy subzis and potato bhaji. We have used a quarter cup of plain flour to the eggless dough to give the eggless ladi pav a little elasticity. Use this awesome whole wheat ladi pav to make delicious recipes like Vada Pav and Pav Bhaji. I love to have my whole wheat ladi pav with some spicy curry like aloo matar. Learn to make whole wheat ladi pav recipe | eggless ladi pav recipe | homemade Indian ladi pav | with step by step photos below. | [Combine the sugar, yeast, warm milk and 2 tbsp of warm water in a deep bowl, mix well, cover with a lid and keep aside for 10 minutes., Combine the oil and the butter in a bowl, mix well and keep aside., Combine the whole wheat flour, plain flour, baking powder and salt in a deep bowl and mix well., Add the yeast-sugar mixture, mix well and knead into a soft dough using approx. 1 cup of warm water., Add the oil-butter mixture and knead again for 3 to 4 minutes. The dough should look smooth., Transfer the dough into a greased deep bowl, cover it with a damp muslin cloth and keep aside in a warm place for 1 hour or till it doubles in size., Deflate the dough by inserting a finger, which should leave a depression in the dough without bouncing back. This means the dough has perfectly risen., Knead the dough again for 1 to 2 minutes., Divide the dough into 10 equal portions., Roll each portion of the dough into a smooth round., Place them on a greased aluminium tray at regular intervals., Cover it again with a damp muslin cloth and keep aside in a warm place for 30 minutes. They will double in size., Brush the dough with the milk., Bake it in a pre-heated oven at 200°c (400°f) for 20 minutes., Loosen the edges with the help of a knife. Cool slightly., Once slightly cooled, de-mould it and brush the ladi pav with butter and cool completely., Serve or store in an air-tight container and use as required.] | [Energy, 141 cal, Protein, 3.6 g, Carbohydrates, 23.2 g, Fiber, 3.2 g, Fat, 4.2 g, Cholesterol, 2 mg, Sodium, 324.7 mg] | whole-wheat-ladi-pav-eggless-homemade-laddi-pav-buns-41387r |
| rcp3525 | Whole Wheat Masala Bread Rolls, Healthy and Diabetic Friendly | Snacks | NA | [whole wheat flour (gehun ka atta), instant dry yeast, sugar, low fat butter, salt, low fat butter, oil, chopped onions, chopped garlic (lehsun), chopped green chillies, coriander (dhania), turmeric powder (haldi), salt] | 10 mins | 2 mins | [Advanced Recipes, High Tea Party, Oven, Picnic Dry Snacks, Advanced Breads] | 9Makes 9 bread rolls | NA | whole wheat masala bread rolls recipe | eggless healthy whole wheat bread rolls | Indian style whole wheat bread rolls | with 32 amazing images. whole wheat masala bread rolls is an eggless healthy whole wheat bread rolls recipe. Here is a tasty Indian style whole wheat bread rolls alternative that will make you bid adieu to maida based breads! Perked up with a peppy mix of herbs, spice powders and onions, the whole wheat masala bread rolls is a super tasty accompaniment to tea. The refreshing aroma and cheery taste of coriander dominates this whole wheat masala bread rolls which tastes best when had immediately after baking. We suggest having just one bread roll, occasionally for diabetics. Notes on eggless healthy whole wheat bread rolls. 1. To make the dough for whole wheat masala bread rolls, in a small bowl, take yeast. We are using dry yeast for the French bread rolls. Instant dry yeast can be added straight to dry ingredients and doesn’t require any proofing. Active dry yeast has slightly bigger size of granule and needs to be hydrated before being used in the recipe. 2. Add 3 tbsp of warm water in the bowl. Before pouring the water, dip your finger in water to check if it’s lukewarm or not. Water that's too hot can damage or kill the yeast. 3. After 10 minutes, open the lid and you can see a frothy layer on top which indicates our yeast has been activated and is ready to use. If you don’t see a creamy frothy layer then discard the yeast and start over again. 4. The dough will be sticky but, don’t worry just knead into a soft and pliable dough. As the dough is kneaded, it will continue to absorb some of the liquid and become less sticky so do not add too much flour or else you will get dense bread rolls. See why this is an eggless healthy whole wheat bread rolls recipe? Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Learn to make whole wheat masala bread rolls recipe | eggless healthy whole wheat bread rolls | Indian style whole wheat bread rolls | with step by step photos. | [Heat the oil in a small non-stick pan, add the onions, garlic and green chillies and sauté on a medium flame for 1 minute., Add the coriander, turmeric powder, chilli powder and salt, mix well and cook on a medium flame for 1 minute., Keep aside to cool completely., Combine the yeast and 3 tbsp of warm water in a small bowl, cover it with a lid and keep aside for 10 minutes., Combine the whole wheat flour, butter, salt, yeast mixture in a deep bowl and knead it into soft dough using approx. ¾ cup of warm water., Cover the dough with a damp muslin cloth and keep aside for 20 minutes or till the dough rises a little., Add the prepared masala and knead very well., Divide the dough into 9 equal portions and roll each portion into a ball and place it on the greased baking tray., Cover them with a damp muslin cloth and keep in a warm place for 30 minutes or till they rise well., Bake them in a pre-heated oven at 200°c (400°f) for 20 to 25 minutes. Brush the whole wheat masala bread rolls with melted butter and serve hot., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 112 cal, Protein, 3.6 g, Carbohydrates, 21.5 g, Fiber, 3.6 g, Fat, 1.7 g, Cholesterol, 1.9 mg, Sodium, 13.1 mg] | whole-wheat-masala-bread-rolls-healthy-and-diabetic-friendly-3525r |
| rcp37690 | Whole Wheat Masala Paneer Naan | NA | NA | [whole wheat flour (gehun ka atta), sugar, dry yeast, curds (dahi), ghee, salt, grated paneer (cottage cheese), chopped green chillies, chopped coriander (dhania), salt, whole wheat flour (gehun ka atta), butter] | 10 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Punjabi Paneer Recipes, Whole Wheat Recipes, Naan / Kulchas, Raksha - Bandhan, Mother's Day, Indian Party] | 12Makes 12 naans (12 naan ) | Punjabi | Delicious paneer-stuffed naan is made with whole wheat flour! Follow the dough-making process properly and you will end up with the best naan, which is bound to become the talk of the town. A stuffing of soft and fresh paneer perked up with green chillies and coriander makes the Whole Wheat Masala Paneer Naan all the more flavourful and scrumptious. Go on and relish the naan as it is or accompanied with a bowl of Dal Amritsari . | [Divide the masala paneer stuffing into 12 equal portions and keep aside., Sieve the wheat flour in a deep bowl. Keep aside., Combine the yeast, sugar and ¾ cup of lukewarm water in a bowl, cover with a lid and keep aside for 5 minutes., Combine the whole wheat flour, yeast-water mixture, curds, ghee and salt in a deep bowl, mix well and knead into a soft dough using enough water., Cover the dough with a wet muslin cloth and keep aside to rest for 1 hour., Press the dough lightly to remove the air and knead again for 1 minute., Divide the dough into 12 equal portions., Roll a portion into 50 mm. (2”) diameter circle using a little whole wheat flour for rolling., Place a portion of the stuffing in the centre of the circle., Bring together all the sides in the centre and seal tightly., Roll again into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and place the naan over it., Cook it on one side till small blisters appear on the surface and then turn it over., Cook it on the other side till it puffs a little and then roast it on an open flame till golden brown spots appear on both the sides., Repeat the steps 8 to 14 to make 11 more naans., Brush each naan with a little butter and serve immediately.] | [Energy, 181 cal, Protein, 6.1 g, Carbohydrates, 18.7 g, Fiber, 2.7 g, Fat, 9.4 g, Cholesterol, 6.5 mg, Sodium, 25.5 mg] | whole-wheat-masala-paneer-naan-37690r |
| rcp41336 | Whole Wheat Mexican Tortillas | NA | NA | [whole wheat flour (gehun ka atta), maize flour (makai ka atta), salt, whole wheat flour (gehun ka atta)] | 2 mins | 10 mins | [Mexican Burritos / Chimichangas, Whole Wheat Recipes, Tava] | 6Makes 6 tortillas (6 tortilla ) | Mexican | Well, have you always stayed off Mexican food because the tortillas are made with maida and maize flour? Of course, both these ingredients are terrors for diabetics as they have a high glycemic indexes and can make blood sugar levels rise quickly. Now, you can make tasty Whole Wheat Mexican Tortillas. This recipe has more of wheat flour and a little maize flour, resulting in tortillas that are as tasty as the original but definitely healthier. Use them to make sumptuous and delicious Burritos occasionally! | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough water., Divide the dough into 6 equal portions and keep aside., Roll out each portion of the dough into a thin circle of 150 mm. (6”) diameter using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the rolled out tortilla till light blisters appear on both the sides. Keep aside., Repeat steps 3 and 4 to make 5 more tortillas., Use as required.] | [Energy, 44 cal, Protein, 1.4 g, Carbohydrates, 9.4 g, Fiber, 1.5 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 2.3 mg] | whole-wheat-mexican-tortillas-41336r |
| rcp40859 | Whole Wheat Naan with Instant Dry Yeast | NA | NA | [whole wheat flour (gehun ka atta), instant dry yeast, sugar, salt, whole wheat flour (gehun ka atta), melted butter] | 15 mins | 15 mins | [Punjabi roti recipes | Punjabi parathas, Mughlai Rotis, Naan, Whole Wheat Recipes, Naan / Kulchas, Raksha - Bandhan, Indian Party, Tava] | 6Makes 6 naans | Punjabi | whole wheat naan recipe | whole wheat naan on tava | whole wheat naan using instant dry yeast | healthy whole wheat naan | with 35 amazing images. whole wheat naan is a delightfully soft and fluffy healthy Indian flatbread traditionally cooked in a tandoor oven. This whole wheat naan recipe skips the tandoor and uses a tava and open flame for a delicious homemade version. To make whole wheat naan, combine the yeast, sugar and 1/4 cup of lukewarm water in a bowl and mix well. Cover it with a lid and keep aside for 10 minutes. Combine the whole wheat flour, salt and yeast-sugar mixture in a deep bowl, mix well and knead into a soft dough, gradually adding enough warm water. Cover the dough with a wet muslin cloth and keep aside for 20 minutes. Knead the dough lightly to remove the air. Divide the dough into 6 equal portions and roll out each portion of the dough into an oblong of 125 mm. (5") using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and place the naan over it. Cook it on one side till it puffs slightly and then turn it over. Cook it on the other side till it puffs a little and then roast it on an open high flame till golden brown spots appear on both the sides. Brush each naan with ½ tsp melted butter. Serve whole wheat naan immediately. For a healthier naan option, choose whole wheat naan – it's a nutritious upgrade compared to butter naan with plain flour. Main ingredients for whole wheat naan. To make the yeast sugar mixture for whole wheat naan recipe | garlic naan | in a bowl put 1 tsp instant dry yeast. Instant dry yeast is less susceptible to temperature variations and has a longer shelf life than active dry yeast. This consistency makes it easier to achieve reliable fermentation, especially when using whole wheat flour, which can sometimes be unpredictable due to its higher fibre content. In a bowl put 1 cup whole wheat flour (gehun ka atta). Whole wheat flour has a naturally nutty and slightly earthy taste that adds depth and complexity to the naan, different from the neutral flavor of maida. Naan made with whole wheat flour tends to be chewier and denser compared to the softer texture of traditional naan. This chewier texture can be appealing to some, offering a more satisfying bite. Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Pro tips for whole wheat naan. 1. Add 1 tsp sugar. Sugar has multiple roles in naan making. One being it acts as a food for yeast and helps in creating carbon dioxide and alcohol. Sugar also enhances the flavour of the Indian bread. 2. Gradually add enough warm water to make a soft dough. We added 1/4 cup warm water plus 2 tablespoons of water. Warm water activates the gluten in the whole wheat flour, allowing it to form strong, elastic gluten strands. These strands trap air bubbles during kneading and fermentation, resulting in a light and fluffy naan. Cold water wouldn't activate gluten as effectively, leading to a denser, tougher bread. 3. Knead into a soft dough. Unlike maida, whole wheat flour has less gluten, a protein that provides elasticity and structure. This makes whole wheat dough stiffer and less elastic than all-purpose dough. A soft dough ensures enough gluten development to stretch the dough thinly without tearing, which is essential for the characteristic puffy shape of naan. A soft dough allows for even distribution of heat within the naan during cooking. This prevents uneven charring or undercooked areas, ensuring proper cooking throughout. 4. Cover the dough with a wet muslin cloth and keep aside for 20 minutes. Whole wheat flour absorbs more water than refined flour, and the wet cloth helps ensure the dough remains moist throughout the resting period. This prevents it from drying out and becoming crumbly or difficult to work with. See our step by step recipe on how to make whole wheat garlic naan from whole wheat naan. whole wheat naan is best served with dal makhani, dal fry or dal tadka. Enjoywhole wheat naan recipe | whole wheat naan on tava | whole wheat naan using instant dry yeast | healthy whole wheat naan | with step by step photos. | [To make whole wheat naan, combine the yeast, sugar and 1/4 cup of lukewarm water in a bowl and mix well. Cover it with a lid and keep aside for 10 minutes., Combine the whole wheat flour, salt and yeast-sugar mixture in a deep bowl, mix well and knead into a soft dough, gradually adding enough warm water., Cover the dough with a wet muslin cloth and keep aside for 20 minutes., Knead the dough lightly to remove the air., Divide the dough into 6 equal portions and roll out each portion of the dough into an oblong of 125 mm. (5") using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and place the naan over it. Cook it on one side till it puffs slightly and then turn it over., Cook it on the other side till it puffs a little and then roast it on an open high flame till golden brown spots appear on both the sides., Brush each naan with ½ tsp melted butter., Serve whole wheat naan immediately.] | [Energy, 88 cal, Protein, 2.6 g, Carbohydrates, 16.6 g, Fiber, 2.5 g, Fat, 1.6 g, Cholesterol, 3.8 mg, Sodium, 16.7 mg] | whole-wheat-naan-with-instant-dry-yeast-40859r |
| rcp1848 | Whole Wheat Pasta Dough, Without Eggs | NA | Veg | [whole wheat flour (gehun ka atta), olive oil, salt] | 2 mins | 0 mins | [Italian Basic, No Cooking Veg Indian] | Makes 0.25 cup | Indian | There is a lot you can do with pasta dough – pasta of different shapes, lasagna, and whatever not. And these taste fabulous, many times better than store-bought pasta! Moreover, you can also be sure that the pasta you make is made of whole wheat flour rather than refined flour. Here, we share with you the right proportions of ingredients, to make Whole Wheat Pasta Dough, without eggs. Once you are all set with the dough, let your imagination take over, and create exquisite pasta dishes that your family with enjoy. Try these out Whole Wheat Fettuccine with Medici Sauce and Zucchini and Eggplant Lasagne . | [Combine all the ingredients in a deep bowl, mix well and knead into a semi-soft dough using enough water., Cover the dough with a wet muslin cloth and keep aside for 15 minutes., Use as required.] | [Not Given] | whole-wheat-pasta-dough-without-eggs-1848r |
| rcp5589 | Whole Wheat Pasta in Low Calorie White Sauce | Dinner | Veg | [cooked whole wheat pasta, olive oil, chopped garlic (lehsun), sliced onions, whole wheat flour (gehun ka atta), low fat milk, sliced coloured capsicum, blanched broccoli florets, carrot juliennes, salt, dried oregano, dry red chilli flakes (paprika)] | 20 mins | 9 mins | [Continental food, Italian Veg Pasta, Easy Indian Veg, One Dish Vegetarian Meals, One Meal Dinner, White Sauce Pasta, Non-stick Pan] | 2Makes 2 servings | Indian | whole wheat pasta in low calorie white sauce recipe | whole wheat pasta for weight loss | Indian style whole wheat penne in white sauce | with 21 amazing images. whole wheat pasta in low calorie white sauce recipe | whole wheat pasta for weight loss | Indian style whole wheat penne in white sauce is a healthier version of pasta full of cheese and no veggies. Learn how to make Indian style whole wheat penne in white sauce. To make whole wheat pasta in low calorie white sauce recipe, heat the oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 1 to 2 minutes. Add the whole wheat flour, mix well and cook on a medium flame for 1 to 2 minutes or till the wheat flour turns light brown in colour, while stirring continuously. Add the milk, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring continuously. Add the capsicum, broccoli, carrot, whole wheat pasta, salt, oregano and chilli flakes, mix well and cook on a medium flame for 2 more minutes, while stirring occasionally. Serve immediately. Satiating and delicious, the Indian style whole wheat penne in white sauce is an exciting meal in a bowl. Full of veggies and whole wheat pasta, this dish is a power-packed and fibre-filled treat that helps reduce bad cholesterol. The colourful veggies, apart from adding visual appeal and a lovely crunch to the dish, also pool in ample nutrients. Antioxidant-rich capsicum, broccoli and carrots also prevent oxidative damage to the arteries. The best part is that all this goodness comes at a low calorie count compared to cheese and fat laden pasta. The white sauce in this luscious whole wheat pasta in low calorie white sauce is made using low-fat milk, with just a teaspoon of olive oil and wheat flour for thickening. Cook up this delectable whole wheat pasta for weight loss occasionally to add an Italian touch to your meal. Weight watchers, heart patients and diabetics can enjoy this pasta in small quantities occasionally. Tips for whole wheat pasta in low calorie white sauce. 1. Blanch the broccoli and carrots such that they are partially cooked and maintain their crispness. 2. Once you add milk to the wheat flour for low calorie white sauce, stir it immediately and continuously to avoid lump formation. 3. Serve the pasta immediately. If you are serving it later, add little milk to adjust the consistency and re-heat before serving. Enjoy whole wheat pasta in low calorie white sauce recipe | whole wheat pasta for weight loss | Indian style whole wheat penne in white sauce | with step by step photos. | [To make whole wheat pasta in low calorie white sauce, heat the oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 1 to 2 minutes., Add the whole wheat flour, mix well and cook on a medium flame for 1 to 2 minutes or till the wheat flour turns light brown in colour, while stirring continuously., Add the milk, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring continuously., Add the capsicum, broccoli, carrot, whole wheat pasta, salt, oregano and chilli flakes, mix well and cook on a medium flame for 2 more minutes, while stirring occasionally., Serve the whole wheat pasta in low calorie white sauce immediately.] | [Energy, 216 cal, Protein, 10.5 g, Carbohydrates, 36.5 g, Fiber, 3.2 g, Fat, 3.1 g, Cholesterol, 0 mg, Sodium, 87 mg] | whole-wheat-pasta-in-low-calorie-white-sauce-5589r |
| rcp1404 | Whole Wheat Pasta in Tomato Sauce | NA | Veg | [olive oil, chopped garlic (lehsun), chopped onions, tomato pulp, sugar, chilli powder, salt, cornflour water, low fat milk, cooked whole wheat pasta, olive oil, chopped garlic (lehsun), dried oregano, chopped capsicum, boiled sweet corn kernels (makai ke dane), dry red chilli flakes (paprika), salt] | 20 mins | 12 mins | [Continental food, Italian Veg Pasta, Easy Indian Veg, Comfort Foods, Whole Wheat Recipes, Saute, Non-stick Pan] | 4Makes 4 serving | Indian | whole wheat pasta in tomato sauce recipe | whole wheat penne in fresh tomato sauce | healthy pasta for weight loss | whole wheat pasta Indian style | with 35 amazing images. whole wheat pasta in tomato sauce recipe | whole wheat penne in fresh tomato sauce | healthy pasta for weight loss | whole wheat pasta Indian style is a healthier version of Italian pasta. Learn how to make whole wheat pasta Indian style. To make whole wheat pasta in tomato sauce, first make the tomato sauce. For that heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 1 minute. Add the fresh tomato pulp, sugar, chilli powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the cornflour-water mixture and milk, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside. Then heat the oil in a broad non-stick pan, add the garlic and oregano and sauté on a medium flame for a few seconds. Add the capsicum, sweet corn kernels and chilli flakes, mix well and sauté on a medium flame for 1 minute. Add the pasta and salt, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally. Add the tomato sauce, mix well and cook on a medium flame for 1 to 2 more minutes, while stirring occasionally. Serve immediately. Whole wheat pasta, savour this healthy Italian delicacy, which is also a rich source of protein and fibre! The Italian diet which is known for its high-calorie pasta preparations and its cheesy sauces has been converted into this healthier version - whole wheat penne in fresh tomato sauce. As the name suggests, whole wheat pasta has been used instead of refined plain flour pasta, mixed with a scrumptious tomato sauce and loads of veggies that you’ll surely love. Thus this healthy pasta for weight loss is can also be enjoyed by diabetics (without sweet corn) and heart patients in small quantities. We suggest half serving of this pasta occasionally as moderation is the key to healthy living. This whole wheat pasta Indian style also adds in a dose of antioxidants by way of tomatoes and capsicum. These antioxidants help reduce inflammation in the body. The use of olive oil is another step towards making this pasta healthy. Olive oil is rich in MUFA (mono unsaturated fatty acids) which helps strengthen the heart. Tips for whole wheat pasta in tomato sauce. 1. You can make the tomato sauce and boil the pasta in advance, but assemble to make this pasta dish just before serving. 2. Ensure not to over cook the pasta. 3. You can also add other nutri-dense veggies like blanched broccoli and mushrooms. Enjoy whole wheat pasta in tomato sauce recipe | whole wheat penne in fresh tomato sauce | healthy pasta for weight loss | whole wheat pasta Indian style | with step by step photos. | [Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add the onions and sauté on a medium flame for 1 minute., Add the fresh tomato pulp, sugar, chilli powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the cornflour-water mixture and milk, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside., To make the whole wheat pasta in tomato sauce, heat the oil in a broad non-stick pan, add the garlic and oregano and sauté on a medium flame for a few seconds., Add the capsicum, sweet corn kernels and chilli flakes, mix well and cook sauté on a medium flame for 1 minute., Add the pasta and salt, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally., Add the tomato sauce, mix well and cook on a medium flame for 1 to 2 more minutes, while stirring occasionally., Serve the whole wheat pasta in tomato sauce immediately.] | [Energy, 213 cal, Protein, 7.2 g, Carbohydrates, 35.9 g, Fiber, 3.5 g, Fat, 4.4 g, Cholesterol, 0 mg, Sodium, 41.2 mg] | whole-wheat-pasta-in-tomato-sauce-1404r |
| rcp3246 | Whole Wheat Pizza Base | NA | NA | [whole wheat flour (gehun ka atta), instant dry yeast, olive oil, sugar, salt, whole wheat flour (gehun ka atta)] | 2 mins | 0 mins | [Italian Basic, Whole Wheat Recipes, different types of pizza, Oven] | 4Makes 4 pizza bases | Italian | whole wheat pizza base recipe | Indian style whole wheat pizza base | 100% whole wheat pizza dough | with 37 amazing images. whole wheat pizza dough thin crust is a slightly a healthier alternative to the basic pizza base as it packs in the goodness of whole wheat flour. Learn how to make easiest whole wheat pizza base. At home in Mumbai, we always make our Indian style whole wheat pizza base in bulk. We cling wrap and keep it in the freezer for upto 15 days. We suggest you also try our homemade pizza sauce recipe where you should remove the cooked onions and then freeze it for upto 30 days. So you can make pizzas at any time with Indian style whole wheat pizza base and pizza sauce. To make whole wheat pizza base, combine 1/4 cup of lukewarm water, instant dry yeast and sugar in a bowl and mix well. Cover with a lid and keep aside for 5 minutes. Combine the whole wheat flour, yeast-water mixture, olive oil, sugar and salt in a deep bowl and knead into a soft dough using enough water. Cover the dough with a wet muslin cloth and keep for 1 hour. Roll the dough into 7” pizza base and bake them at 180°C (360°F) for 10 minutes. Pizza base is ready to make pizza. This 100% whole wheat pizza dough is healthier than maida bases pizza base, as maida is refined and this devoid of many nutrients. However, considering the quantity of wheat flour that goes into making a pizza base, it is yet not considered completely low calorie. So watch your portion size. Pizzas do not necessarily have to be round. Some are large ovals, some are square and others known as pizzettes are baked as smaller individual circles. So you can shape the easiest whole wheat pizza base base the way you like! In fact, the smaller the size, the easier it will be to control your portion intake. Tips for whole wheat pizza dough thin crust. 1. Whole wheat flour is used for the dough with either fresh or dried yeast, whichever is more convenient. But when using dried yeast, use 1/2 the quantity of fresh yeast dissolved in warm water. 2. Be sure to knead the dough very thoroughly until the dough is springy, smooth and elastic. 3. Remove the air from the dough after keeping dough for 1 hour. 10 minutes is enough of baking time, as the pizza base will be baked again while making pizza. Enjoy whole wheat pizza base recipe | Indian style whole wheat pizza base | 100% whole wheat pizza dough | whole wheat pizza dough thin crust | given below. | [To make whole wheat pizza base, combine 1/4 cup of lukewarm water, instant dry yeast and 1 tsp sugar in a bowl and mix well., Cover with a lid and keep aside for 5 minutes., Combine the whole wheat flour, yeast-water mixture, olive oil and salt in a deep bowl and knead into a soft dough using enough water., Cover the dough with a wet muslin cloth and keep aside for 1 hour., Press the dough lightly to remove the air and divide the dough into 4 equal portions., Roll each portion into a 175 mm. (7”) diameter circle with the help of whole wheat flour for rolling and prick each circle evenly using a fork., Place 2 circles on a greased baking tray and bake in a pre-heated oven at 180°c (360°f) for 10 minutes., Repeat step 7 to bake 2 more whole wheat pizza base.] | [Energy, 177 cal, Protein, 4.9 g, Carbohydrates, 29.3 g, Fiber, 0.8 g, Fat, 4.4 g, Cholesterol, 0 mg, Vitamin A, 45.5 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 1.7 mg, Vitamin C, 0 mg, Folic Acid, 14.5 mcg, Calcium, 19.4 mg, Iron, 2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 8.1 mg, Potassium, 127.6 mg, Zinc, 0.9 mg] | whole-wheat-pizza-base-3246r |
| rcp41301 | Whole Wheat Roti Chivda, Leftover Chapati Chivda | Snacks | NA | [whole wheat flour (gehun ka atta), oil, salt, whole wheat flour (gehun ka atta), oil, cumin seeds (jeera), chopped onions, chopped green chillies, garlic (lehsun) paste, lemon juice, turmeric powder (haldi), salt, chopped coriander (dhania), powdered sugar] | 10 mins | 15 mins | [Maharashtrian Snacks Nashta, Maharashtrian Breakfast, Whole Wheat Recipes, Breakfast using Leftovers, Evening Tea Snacks, Non-stick Pan, Kids After School] | 3Makes 3 servings | Maharashtrian | whole wheat roti chivda recipe | Indian chapati chivda | leftover roti chivda | quick breakfast | with 37 amazing images. whole wheat roti chivda recipe | Indian chapati chivda | leftover roti chivda | quick breakfast is a sumptuous snack made without too much effort. Learn how to make Indian chapati chivda. To make whole wheat roti chivda, make the chapatis. Heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the onions and green chillies and sauté on a medium flame for 2 minutes. Add the garlic paste, lemon juice, turmeric powder and salt and sauté on a medium flame for 1 minute. Add the roti pieces, coriander and powdered sugar, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Serve immediately. Indian chapati chivda is a light and tasty snack, which can be made with fresh or leftover rotis. The rotis are shredded and sautéed with a tempering of cumin seeds and other tasty ingredients like onions, green chillies and garlic. A dash of lemon juice and a garnish of finely chopped coriander leaves imparts a fresh flavour to the leftover roti chivda making it a delight to munch on. Relish this immediately after preparation, with a cup of hot chaai. A variation to this quick breakfast is to avoid the use of onions and garlic and cook the roti on a slow flame till the roti is slightly crisp. This can be cooled and carried to work to be enjoyed with friends and colleagues. You can use leftover rotis to make other tasty recipes like chapati masala noodles and dahiwali roti. Tips for whole wheat roti chivda. 1. To enjoy its texture, tear the roti into bite sized pieces. 2. We suggest you use a broad pan so tossing and stirring is easier. 3. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 4. If you wish to carry this chivda in dabba, avoid the use of onions and garlic. Enjoy whole wheat roti chivda recipe | Indian chapati chivda | leftover roti chivda | quick breakfast | with step by step photos. | [Combine the flour, oil and salt in a bowl and knead into a soft dough using enough water. Keep aside for 15 to 20 minutes, Divide the dough into 8 equal portions and roll out each portion of the dough into a thin circle of 150 mm. (6”) diameter using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) on a high flame and when hot, place the roti gently over it., Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds., Cook it on an open flame till it puffs up and brown spots appear on both the sides., Repeat with the remaining dough portions to make 7 more rotis., Cool completely and tear into small pieces. Keep aside., To make the whole wheat roti chivda, heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the onions and green chillies and sauté on a medium flame for 2 minutes., Add the garlic paste, lemon juice, turmeric powder and salt and sauté on a medium flame for 1 minute., Add the roti pieces, coriander and powdered sugar, mix well and cook on a medium flame for 4 minutes, while stirring occasionally., Serve the whole wheat roti chivda immediately.] | [Energy, 269 cal, Protein, 6.9 g, Carbohydrates, 43.3 g, Fiber, 6.9 g, Fat, 8.4 g, Cholesterol, 0 mg, Sodium, 12.9 mg] | whole-wheat-roti-chivda-leftover-chapati-chivda-41301r |
| rcp4675 | Whole Wheat Salad Garlic Tomato Chutney Wrap | BreakFast | NA | [chapatis, garlic tomato chutney, sliced tomatoes, sliced spring onions whites, carrot juliennes, bean sprouts, shredded iceberg lettuce, sliced capsicum, lemon juice, olive oil, salt] | 15 mins | 30 mins | [Whole Wheat Recipes, Quick breakfast, Breakfast using Leftovers, Indian Breakfast Recipes for Kids, Vitamin A Rich, Beta Carotene, Retinol, Iron Rich Indian Breakfast, Healthy Breakfast Breakfast using left-overs] | 4Makes 4 wraps | Indian | People often undo the benefits of a veggie-loaded filling by rolling it into a nutrition-scarce refined flour wrap. Why not use leftover chapatis as a wrap instead—as shown in this recipe? It will make innovative use of leftovers while also ensuring better nutrition. This Whole Wheat Salad Garlic Tomato Chutney Wrap can be prepared quickly if you keep some garlic-tomato chutney handy. The use of bean sprouts and other fresh veggies and greens makes this wrap rich in vitamins and iron. | [Divide the salad and garlic tomato chutney into 4 equal portions and keep aside., Place a chapati on a clean, dry surface and spread a portion of the garlic tomato chutney evenly over it., Place a portion of salad in the centre of the chapati and roll it up tightly., Repeat steps 2 and 3 to make 3 more wraps., Serve immediately.] | [Energy, 117 cal, Protein, 3.9 g, Carbohydrates, 20 g, Fiber, 4.3 g, Fat, 2.8 g, Cholesterol, 0 mg, Sodium, 23.5 mg] | whole-wheat-salad-garlic-tomato-chutney-wrap-4675r |
| rcp5523 | Whole Wheat Salad Hummus Wrap | Snacks | NA | [whole wheat chapati, boiled kabuli chana (white chick peas), low-fat curds (dahi), olive oil, lemon juice, chopped garlic (lehsun), salt, sliced tomatoes, sliced and blanched carrots, sliced spring onions, bean sprouts, shredded iceberg lettuce, chopped coriander (dhania), chopped mint leaves (phudina), cumin seeds (jeera) powder, lemon juice, olive oil, salt] | 15 mins | 0 mins | [Indian Wraps, Healthy Indian Dinner, Diabetes and Healthy Heart, Healthy Heart Breakfast, Healthy Heart International Recipes, Picnic Dry Snacks] | 4Makes 4 servings | Indian | The whole wheat salad hummus wrap is rich in Vitamin C, Calcium, Protein, Iron and High Fiber, making a wholesome, satiating snack, from left over chapatis. This dish can be put together quickly, if the hummus has been prepared in advance and refrigerated. | [Combine all the ingredients and blend in a mixer till smooth using a little water., Divide it into 4 equal portions and keep aside., Combine all the ingredients in a bowl and toss well., Divide the salad into 4 equal portions and keep aside., Place a chapati on a clean dry surface and spread a portion of the hummus evenly over it., Place a portion of the salad in the centre of the chapati and roll it up tightly., Repeat steps 1 and 2 to make 3 more wraps., Serve immediately.] | [Energy, 180 cal, Protein, 6 g, Carbohydrates, 27.1 g, Fiber, 7.3 g, Fat, 5.8 g, Cholesterol, 0 mg, Sodium, 31.6 mg] | whole-wheat-salad-hummus-wrap-5523r |
| rcp32677 | Whole Wheat Salad Wrap, Healthy Wrap | Snacks | Veg | [whole wheat flour (gehun ka atta), oil, salt, whole wheat flour (gehun ka atta), oil, chopped spring onions whites, chopped garlic (lehsun), whole dry kashmiri red chillies, chopped tomatoes, tomato ketchup, chopped spring onion greens, chopped coriander (dhania), salt, shredded lettuce, sliced tomatoes, bean sprouts, sliced spring onions whites, sliced carrots, chopped coriander (dhania), chopped mint leaves (phudina), salt, cumin seeds (jeera) powder, lemon juice, mayonnaise] | 15 mins | 0 mins | [Whole Wheat Recipes, Indian Wraps, Indian Rolls, Veg Roll, No Cooking Veg Indian, Indian Party, Western Party, Quick Snacks / Quick Starters] | 4Makes 4 wraps | Indian | I love this one because it is simple and nutritious! This no-fuss wrap is rich in anti-oxidant rich veggies like tomatoes, spring onions, carrots, bean sprouts and lettuce that help reverse ageing. Not only is this wrap nutritious, it is also luscious due to presence of fresh herbs like coriander and mint. Wrap it up in a spinach roti for that fresh green look! You can also try other nutritious wraps like Mixed Sprouts Wrap or Honeyed Tofu and Pepper-Roll . | [Combine all the ingredients in a bowl and knead into a soft dough using enough water. Keep aside., Divide the dough into 4 equal portions and roll out each portion into 200 mm. (8”) diameter circle using a little flour., Heat a non-stick tava (griddle) and lightly cook the rotis on both the sides. Keep aside., Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes., Add the garlic, kashmiri chillies and sauté on a medium flame for 1 to 2 minutes., Add the tomatoes and approx. 2 to 3 tbsp water, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally., Add the tomato ketchup, spring onion greens, coriander and salt, mix well and cook on a medium flame for 1 to 2 minutes. Use a potato masher to lightly mash the mixture and keep aside., Just before serving, warm a roti on a non-stick tava., Place the roti on a clean dry surface and spread 2 tbsp of the tomato-garlic chutney evenly over it., Arrange 1/4 th of the salad and spread 1 tbsp of mayonnaise in a row in the centre of the roti and roll it up tightly., Repeat with the remaining ingredients to make 3 more wraps., Serve immediately.] | [Energy, 280 cal, Protein, 6.3 g, Carbohydrates, 37.1 g, Fiber, 6.4 g, Fat, 13.7 g, Cholesterol, 0 mg, Sodium, 210.2 mg] | whole-wheat-salad-wrap-healthy-wrap-32677r |
| rcp5592 | Whole Wheat Spaghetti with Spinach Dumplings in Pumpkin Sauce | Snacks | Veg | [whole wheat pasta, red pumpkin (bhopla / kaddu), low-fat butter, chopped onions, chopped garlic (lehsun), dried thyme, low-fat milk, dry red chilli flakes (paprika), salt, blanched and chopped spinach, grated low-fat paneer (cottage cheese), whole wheat flour (gehun ka atta), chopped green chillies, nutmeg (jaiphal) powder, salt, oil] | 15 mins | 20 mins | [Italian Veg Pasta, Whole Wheat Recipes, Pastas, Non-stick Pan, Healthy Heart Starters Snacks, Healthy Heart International Recipes] | 2Makes 2 servings | Italian | The steamed spinach dumplings are usually served in a rich cheese sauce, almond sauce or butter sauce. For a healthy combination, this has been substituted with a low cal, yet creamy pumpkin sauce. Make sure to add all the dumplings and the sauce to the whole wheat spaghetti just before serving. | [Heat the butter in a broad non-stick pan, add the onions, garlic and thyme and sauté on a medium flame for 2 minutes till the onions turn translucent., Add the red pumpkin, mix well and cook on a medium flame for 1 minute or till the red pumpkin is tender. Keep aside to cool slightly., Blend the mixture in a mixer to a smooth purée., Transfer the purée back to the same pan, add milk, chilli flakes and salt and mix well., Bring to boil and simmer for 2 minutes. Keep aside., Combine all the ingredients in a bowl and mix well., Divide the mixture into 14 equal portions and shape them into round balls in between your palms., Steam in a steamer for 7 to 8 minutes and keep aside to cool slightly., Just before serving, reheat the pumpkin sauce and add the whole wheat spaghetti. Mix well and cook on medium flame for 1 to 2 minutes., Spoon out the spaghetti with the pumpkin sauce into a serving dish, place the spinach dumplings on top and serve immediately., The pumpkin sauce can be substituted with low calorie white sauce, if you so desire.] | [Energy, 347 cal, Protein, 14.2 g, Carbohydrates, 62 g, Fiber, 3 g, Fat, 4.2 g, Cholesterol, 2.5 mg, Sodium, 79.5 mg] | whole-wheat-spaghetti-with-spinach-dumplings-in-pumpkin-sauce-5592r |
| rcp33977 | Whole Wheat Toasted Croutons ( Soups and Salads ) | NA | NA | [whole wheat bread slices] | 2 mins | 0 mins | [French Side Dishes (Entreé), Soup Accompaniments, Western Party, Toaster] | 36Makes 36 croutons (6 serving ) | French | whole wheat toasted croutons recipe | homemade whole wheat croutons | easy whole wheat croutons | whole wheat croutons without oven | with 4 amazing images. whole wheat toasted croutons recipe | homemade whole wheat croutons | easy whole wheat croutons | whole wheat croutons without oven is an oil free version of croutons. Learn how to make homemade whole wheat croutons. To make whole wheat toasted croutons, toast each bread slice in a pop-up toaster till they turn crisp and golden brown in colour from both the sides. Cut each toasted bread slice into 9 cubes using a sharp knife. Serve immediately. Crunchy croutons can make even a simple soup appear like an elegant and exotic treat. If it’s so easy to give your soup a perk-up, why not do it? Try these easy whole wheat croutons, which need no oven too! Made crisp in a pop-toaster, it is a great choice for people who do not want to invest in buying an oven. These homemade whole wheat croutons take care of the health angle too. Made by toasting whole wheat bread without any oil, these croutons are much healthier than the ones usually made by deep-frying white bread. However, to be assured that the bread is made with 100% whole wheat flour, try making it at home. Learn how to make whole wheat bread. Serve whole wheat croutons without oven with tasty soups and salads like Cream Of Tomato Soup or Caesar Salad. Tips for whole wheat toasted croutons. 1. You can use leftover bread if you wish to. 2. However, there is one constraint – these croutons cannot be stored as they become soggy after a while. So, make them and use them immediately. 3. If you want to go a tad healthier, try using multigrain bread. Enjoy whole wheat toasted croutons recipe | homemade whole wheat croutons | easy whole wheat croutons | whole wheat croutons without oven | with step by step photos. | [To make whole wheat toasted croutons, toast each bread slice in a pop-up toaster till they turn crisp and golden brown in colour from both the sides., Cut each toasted bread slice into 9 cubes using a sharp knife., Serve the whole wheat toasted croutons immediately.] | [Energy, 33 cal, Protein, 1.2 g, Carbohydrates, 6.5 g, Fiber, 0.2 g, Fat, 0.2 g, Cholesterol, 0 mg, Sodium, 0 mg] | whole-wheat-toasted-croutons--soups-and-salads--33977r |
| rcp33806 | Whole Wheat Tortillas, Diabetic Tortillas | NA | Veg | [whole wheat flour (gehun ka atta), maize flour (makai ka atta), oil, salt, whole wheat flour (gehun ka atta)] | 5 mins | 10 mins | [Mexican Vegetarian, Mexican Quesadillas, Main Course, Whole Wheat Recipes, Mexican Delights, Non-stick Pan, Diabetic recipes] | 8Makes 8 tortillas | Mexican | For all you Mexican food aficionados, the Tortilla is a must-learn item! An inseparable part of Mexican cuisine, Tortillas are traditionally made with maize flour and plain flour. But as these ingredients are high on glycemic index, they must be avoided by diabetics. This Whole Wheat Tortilla is a tasty workaround. We have combined whole wheat flour with a wee bit of maize flour to make super Tortillas, which you can load with your favourite fillings. If you are not comfortable with maize flour, you can avoid that too. Make sure you do not cook the tortillas for too long as they will harden after a while. Once done, store them in an airtight container. | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water., Divide the dough into 8 equal portions., Roll a portion of the dough into a 200 mm. (8”) diameter circle using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook till light brown spots appear on both the sides., Use as required.] | [Energy, 66 cal, Protein, 2.1 g, Carbohydrates, 12.9 g, Fiber, 2.1 g, Fat, 1 g, Cholesterol, 0 mg, Sodium, 3.3 mg] | whole-wheat-tortillas-diabetic-tortillas-33806r |
| rcp4068 | Whole Wheat Vegetable Burger | Snacks | Veg | [whole wheat multi-grain burger buns, low-fat butter, broken wheat (dalia), grated carrot, chopped onions, chopped mushrooms (khumbh), grated low-fat paneer (cottage cheese), chilli sauce, whole wheat bread crumbs, whole wheat flour (gehun ka atta), salt, oil, low calorie thousand island dressing, lettuce leaves, cucumber slices, tomatoes slices, sliced onions, salt, hung low-fat curds (dahi), tomato ketchup, chilli sauce, mustard (rai / sarson) powder, chopped onions, chopped capsicum, chopped green chillies, salt, low-fat milk] | 15 mins | 15 mins | [American Burgers / Grills, Comfort Foods, Whole Wheat Recipes, Low Calorie Indian Snacks, Veggie Burgers Collection, Quick Snacks / Quick Starters, Healthy Foods for Kids] | 6Makes 6 burgers | Indian | Spicy cutlets made with broken wheat and vegetables are stuffed between nourishing, fibre-rich whole wheat buns, to make a low-fat treat packed with nutrients like protein, calcium, iron and vitamin A. The cutlets in this Whole Wheat Vegetable Burger are cooked on a non-stick tava with minimal oil, and mayonnaise is replaced with low-cal Thousand Island dressing, to give you the same pleasurable experience in a guilt-free package. Serve with Low Fat Fries and a Low Cal Beverage . | [Combine all the ingredients in a deep bowl and mix well., Refrigerate for atleast 1 hour., Clean and wash the broken wheat thoroughly. Soak it in 1 cup of hot water for 15 minutes, drain well and keep aside., Combine all the ingredients, including the broken wheat in a deep bowl and mix well while mashing lightly., Divide the mixture into 6 equal portions and roll each portion into 75 mm. (3”) diameter cutlet., Heat a non-stick tava and grease it with 1 tsp of oil, cook the cutlet using the remaining ½ tsp of oil on a medium flame till they turn golden brown in colour from both the sides. Keep aside., Cut each burger bun horizontally into two. Apply ¼ tsp of butter on the insides of each half of the burger bun and toast them lightly on a tava (griddle)., Apply 1 tbsp of the low calorie thousand island dressing evenly on the buttered side of all the bun halves., Place a lower halve of the burger bun on a clean, dry surface with the buttered-dressing side facing upwards., Place 1 lettuce, a cutlet, 3 cucumber slices, 3 tomato slices, 1 onion slice and sprinkle a little salt and pepper evenly over it., Cover it with the upper halve of the bun with the buttered-dressing side facing downwards and press it lightly., Repeat steps 3 to 5 to make 5 more burgers., Serve immediately.] | [Energy, 307 cal, Protein, 9.6 g, Carbohydrates, 53.1 g, Fiber, 2.6 g, Fat, 6.3 g, Cholesterol, 1.7 mg, Sodium, 106.2 mg] | whole-wheat-vegetable-burger-4068r |
| rcp41367 | Whole Wheat Vegetable Cheela, Atte ka Cheela | Snacks | NA | [whole wheat flour (gehun ka atta), salt, chopped tomatoes, chopped onions, grated carrot, chopped green chillies, chopped coriander (dhania), oil, chutney, sambhar] | 10 mins | 20 mins | [Punjabi Breakfast, South Indian Evening Snacks, South Indian Uttapam, Whole Wheat Recipes, Quick breakfast, Breakfast Chillas, Indian Pancakes, Evening Tea Snacks] | 10Makes 10 cheelas | Punjabi | whole wheat vegetable cheela recipe | atte ka cheela | atte ka uttapam | instant atte ka chilla | with 18 amazing images. whole wheat vegetable cheela recipe | atte ka cheela | atte ka uttapam | instant atte ka chilla is a quick fix breakfast recipe. Learn how to make atte ka cheela. To make whole wheat vegetable cheela, combine the flour, salt and 1¼ cups of water in a deep bowl and mix well using a whisk. Add all the remaining ingredients, and mix well using a spatula. Heat a non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a muslin cloth. Grease it ¼ tsp of oil and pour a ladleful of the batter on it and spread it in a circular motion to make a 150 mm. (6”) diameter thin circle. Smear ½ tsp of oil over it and along the edges and cook on a medium flame till the cheela turns light brown in colour from both the sides. Repeat steps 3 to 5 to make 9 more cheelas. Serve immediately with chutney and sambar. If you are used to hurried mornings, then this recipe will soon become your best friend! No need to grind, no need to ferment, but these delicious atte ka uttapam will be on the table in minutes! A quick batter of whole wheat flour, loaded with miscellaneous veggies, green chillies for spice and coriander for a peppy aroma, lets you make nice, golden brown instant atte ka chilla that will be loved by everybody. Filling and tasty, this atte ka cheela can be relished with hot sambhar and coconut chutney. Being made with wheat flour and veggies, this breakfast is a wise choice for people with heart disease, weight gain and diabetes. Tips for whole wheat vegetable cheela. 1. Make sure the batter is lump free so spreading on tava becomes easier. 2. Also ensure the veggies are tiny so you can spread the cheela easily without tearing. 3. Finally make sure you serve it immediately after preparation as the cheela might get a little rubbery upon cooling. You can also try other delicious recipes like the Godhuma Dosa and Spinach Dosa. Enjoy whole wheat vegetable cheela recipe | atte ka cheela | atte ka uttapam | instant atte ka chilla | with step by step photos. | [To whole wheat vegetable cheela, combine the flour, salt and 1¼ cups of water in a deep bowl and mix well using a whisk., Add all the remaining ingredients, and mix well using a spatula., Heat a non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a muslin cloth., Grease it with ¼ tsp of oil and pour a ladleful of the batter on it and spread it in a circular motion to make a 150 mm. (6”) diameter thin circle., Smear ½ tsp of oil over it and along the edges and cook on a medium flame till the cheela turns light brown in colour from both the sides., Repeat steps 3 to 5 to make 9 more cheelas., Serve the whole wheat vegetable cheela immediately with chutney and sambhar.] | [Energy, 94 cal, Protein, 2.5 g, Carbohydrates, 14.9 g, Fiber, 2.6 g, Fat, 3 g, Cholesterol, 0 mg, Sodium, 5.7 mg] | whole-wheat-vegetable-cheela-atte-ka-cheela-41367r |
| rcp3469 | Whole Wheat Vegetable Noodles, Hakka Noodles for Diabetics | NA | NA | [cooked whole wheat noodles, olive oil, chopped garlic (lehsun), chopped spring onions whites greens, sliced carrot, shredded cabbage, sliced capsicum, bean sprouts, salt] | 10 mins | 6 mins | [Chinese Noodles Recipe Collection, Non-stick Pan, Quick Noodles, Diabetic International Recipes] | 3Makes 3 servings | Chinese | whole wheat vegetable noodles recipe | hakka noodles for diabetics |healthy Indian style hakka noodles | Chinese noodles for diabetics | with 19 amazing images. Whole wheat vegetable noodles is a Chinese delicacy which can be consumed in a small portion by diabetics. Hakka noodles for diabetics has been made nourishing by tweaking a few ingredients. Learn how to make Chinese noodles for diabetics. A Chinese meal is not complete without noodles, but diabetics are often asked to avoid refined foods like noodles, refined bread and pasta which have a high glycemic index. These hakka noodles for diabetics have been made diabetic-friendly by using whole wheat noodles. Further the trick is to add lots of fibre by way of vegetables like cabbage, carrot, spring onions and garlic so that the dish looks colourful and also suits the diabetic diet. This increased fiber count of the recipe, in turn, will avoid that quick spike in blood sugar levels. We have taken the liberty of adding healthy Indian style noodles for diabetics to a diabetic menu along with loads of flavourful vegetables and have tossed it in very little oil. Too much oil is also not recommended for diabetics as that can lead to weight gain and may be also other complications of the heart. Moreover these Chinese noodles for diabetics also has a handful of bean sprouts added to it. Sprouts are a good source of protein and sprouting makes them easily digestible and increases their nutrient count also. The fiber in sprouts are also considered to control blood sugar levels. Finally the portion size of these whole wheat vegetable noodles for diabetics has also been kept restrictive, as diabetics are always advised to not go overboard in their meal sizes. It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu. You can also try other diabetic friendly Chinese recipes like Chinese Fried Rice and Chinese Vegetables in Hot Garlic Sauce. Enjoy whole wheat vegetable noodles recipe | hakka noodles for diabetics |healthy Indian style hakka noodles | Chinese noodles for diabetics | with step by step photos. | [Heat the olive oil in a broad non-stick pan and add the garlic., Add the spring onions, carrots, cabbage corn, capsicum, bean sprouts and salt and sauté over a high flame for 3 to 4 minutes., Add the noodles and sauté for another 2 minutes., Serve the whole wheat vegetable noodles immediately., It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.] | [Energy, 84 cal, Protein, 2.9 g, Carbohydrates, 14.2 g, Fiber, 1.4 g, Fat, 1.8 g, Cholesterol, 0 mg, Sodium, 6.5 mg] | whole-wheat-vegetable-noodles-hakka-noodles-for-diabetics-3469r |
| rcp808 | Whole Wheat Vegetable Tartlets | Snacks | NA | [whole wheat bread, low fat butter, low fat butter, chopped onions, chopped green chillies, whole wheat flour (gehun ka atta), low fat milk, chopped and boiled mixed vegetables, salt] | 15 mins | 3 mins | [Indian Snacks for Entertaining, Low Calorie Indian Snacks, Evening Tea Snacks, Baked, Indian Birthday Party, High Tea Party, Oven] | 12Makes 12 tarts | Indian | savoury whole wheat tart recipe | Indian style vegetable bread tart | savoury whole wheat tart | with 30 amazing images. These Indian style vegetable bread tarts make for a perfect appetizer, snack, or even a light meal. Learn how to make savoury whole wheat tart recipe | Indian style vegetable bread tart | savoury whole wheat tart | whole wheat vegetable bread tarts recipe are delightful savory pastries that combine the wholesome goodness of whole wheat pastry crust with a medley of flavorful vegetables. savoury whole wheat tarts are a wholesome and delicious way to enjoy the goodness of crispy tart and creamy vegetables. You can get creative with the vegetable fillings and seasonings to suit your taste preferences. Serve savoury whole wheat tart as an appetizer for parties or enjoy them as a light and satisfying snack. pro tips to make whole wheat vegetable tart: 1. Serve whole wheat bread vegetable tart immediately to prevent it from getting soggy. 2. You can store the baked bread tartlets in an air tight container for 2 days. 3. You can add any mixed chopped vegetables of your choice to make the filling. Enjoy savoury whole wheat tart recipe | Indian style vegetable bread tart | savoury whole wheat tart | with detailed step by step photos. | [Remove the crust from the bread slices., Flatten each slice using a rolling pin., Grease a muffin tray using ¼ tsp of melted butter and press the bread slices., Brush the bread slices with the remaining ½ tsp of melted butter and bake them in a pre-heated oven at 200°c (400°f) for 12 to 15 minutes or till crisp. Keep aside., Heat the butter in a broad non-stick pan, add the onion and green chilies and sauté on a medium flame for 1 minute., Add the whole wheat flour, mix well and cook on a medium flame for 30 seconds., Add the milk, mix well and cook on a medium flame for 2 minutes, while stirring continuously., Add the vegetables, salt and pepper, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside., Fill 1 tbsp of the prepared filling in each bread tartlet and serve immediately.] | [Energy, 16 cal, Protein, 0.8 g, Carbohydrates, 2.4 g, Fiber, 0.5 g, Fat, 0.4 g, Cholesterol, 1 mg, Sodium, 9.9 mg] | whole-wheat-vegetable-tartlets-808r |
| rcp3282 | Wholesome Deep Dish Pizza | Dinner | NA | [Basic Pizza Base, Pizza Sauce, butter oil, mixed vegetables, sliced, dry red chilli flakes (paprika), basil, chopped, salt, grated mozzrella cheese, olive oil oil] | 15 mins. | 25 mins. | [Italian Pizzas, different types of pizza, One Meal Dinner, Baked, Teachers Day, Italian Party, Oven] | 1Makes 1 pizza. | Italian | Thick crusty pizza bread topped with a delicious mix of vegetable textures, surprising flavours and colourful appearance. This pizza is baked in a deep pie dish or a deep dish. Experiment with your own topping ideas and combinations. | [Roll out the pizza dough into a circle of 200 mm. (8") diameter and 8 mm. (1/3") thickness. Line a 150 mm. (6") greased pie dish with it., Spread the pizza sauce over the base and fill with the topping., Top with cheese and finally drizzle the olive oil over it., Bake in a pre-heated oven at 180°C (360°F) for about 20 minutes or until the base is evenly browned., Serve hot.] | [Not Given] | wholesome-deep-dish-pizza-3282r |
| rcp39568 | Wholesome Khichdi | Dinner | NA | [rice (chawal), yellow moong dal (split yellow gram), grated bottle gourd (doodhi / lauki), grated carrot, ghee, cumin seeds (jeera), asafoetida (hing), black peppercorns (kalimirch), bayleaf (tejpatta), cloves (laung / lavang), turmeric powder (haldi), salt, curd] | 10 mins | 15 mins | [Course, Healthy Indian Recipes, Comfort Foods, One Meal Dinner, collection of khichdi recipes, Indian Pressure Cooker, Pressure Cooker Indian Rice, Khichdi, Pulao] | 4Makes 4 servings | Indian | Khichdi is perhaps the most popular, comforting and homely of rice dishes, enjoyed by Indians the world over. While there are various versions of khichdi, known by various names, every community has some way of preparing this wholesome combination of rice and moong dal, which is nutritious, energising and easy to prepare for people of all age groups. In fact, khichdi is such a versatile dish, it can be prepared any time of the day; be it lunch or dinner, khichdi takes on different hues depending on the accompaniments. Here is an aromatic and satiating Wholesome Khichdi, enhanced with mixed veggies and spices. | [Clean, wash and soak the rice and yellow moong dal in enough water for approx. 15 minutes. Drain and keep aside., Heat the ghee in a pressure cooker and add the cumin seeds., When the seeds crackle, add the asafoetida, peppercorns, bayleaf and cloves and sauté on a medium flame for a few seconds., Add the bottle gourd and carrots and sauté on a medium flame for 1 minute., Add the moong dal, rice, turmeric powder, salt and 3 cups of water, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Whisk the khichdi lightly and serve immediately with fresh curds.] | [Energy, 230 cal, Protein, 9.3 g, Carbohydrates, 43.5 g, Fiber, 5 g, Fat, 2.1 g, Cholesterol, 0 mg, Sodium, 18.1 mg] | wholesome-khichdi-39568r |
| rcp2989 | Wholesome Khichdi ( Pregnancy Cookbook) | NA | NA | [rice (chawal), moong dal (split green gram), grated bottle gourd (doodhi / lauki), grated carrot, ghee, cumin seeds (jeera), asafoetida (hing), black peppercorns (kalimirch), bayleaf (tejpatta), cloves (laung / lavang), turmeric powder (haldi), salt, curds] | 10 mins | 17 mins | [Indian Pressure Cooker, Pressure Cooker Indian Rice, Khichdi, Pulao, Pregnancy, Pregnancy Folic Acid Rich, Indian Pulses] | 4Makes 4 servings | Indian | Khichdi is a meal that is complete in itself. It is a misconception that khichdi is meant only for sick people. I have added grated vegetable to add more fibre to this recipe. The rice and dal provide plenty of protein and carbohydrates and also folic acid. This recipe is good throughout your pregnancy but it is best suited for the third trimester and lactation because it is a concentrated source of nutrients which you will require throughout this period. | [Heat the ghee in a pressure cooker, add the cumin seeds., Once the seeds crackle, add the asafoetida, peppercorns, bayleaf and cloves and sauté on a medium flame for a few seconds., Add the bottle gourd and carrot and sauté on a medium flame for 1 minute., Add the moong dal, rice, turmeric powder, salt and 3 ½ cups of water and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Mix well to combine the rice and dal together., Serve hot with fresh curds.] | [Energy, 271 cal, Protein, 12.2 g, Carbohydrates, 50.7 g, Fiber, 6 g, Fat, 2.2 g, Cholesterol, 0 mg, Sodium, 21.4 mg] | wholesome-khichdi--pregnancy-cookbook-2989r |
| rcp5639 | Wholesome Submarines | Snacks | NA | [whole wheat hot dog rolls, melted butter, chopped and boiled mixed vegetables, salt, low fat butter, whole wheat flour (gehun ka atta), low-fat milk, dry red chilli flakes (paprika), dried oregano, salt freshly ground black pepper (kalimirch)] | 15 mins | 7 mins | [Sandwich Recipes, Baked Snacks, Healthy Foods for Kids, Healthy Indian School Snack, Low Calorie Indian Snacks & Starters] | 4Makes 4 open rolls | Indian | A heavy duty snack that not only fills up the stomach, but helps plug in the nutritional requirements of your loved ones! | [Heat the butter in a broad non-stick pan, add the whole wheat flour and cook on a medium flame for 30 seconds, while stirring continuously., Add the low-fat milk, mix well and cook on a medium flame for 2 to 3 minutes, or till the sauce thickens, while stirring continuously., Add the chilli flakes, oregano, salt and pepper, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside., Combine the white sauce, mixed vegetables and little salt in a broad non-stick pan, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Divide the mixture into 4 equal portions and keep aside., Brush each bread with ¼ tsp of butter and bake in a pre-heated oven at 180° c (360° f) for 8 to 10 minutes., Place one toasted hot dog roll half on a clean, dry surface. Spread a portion of the topping evenly on it., Repeat step 4 to make 3 more open rolls., Serve immediately.] | [Energy, 161 cal, Protein, 5.4 g, Carbohydrates, 23.3 g, Fiber, 1.8 g, Fat, 5.1 g, Cholesterol, 5.6 mg, Sodium, 63.4 mg] | wholesome-submarines-5639r |
| rcp352 | Winter Vegetable Soup | NA | NA | [olive oil, chopped onions, bay leaves (tejpatta), chopped french beans, carrot cubes, potato cubes, cauliflower florets, shredded cabbage, tomato cubes, vegetable stock, salt, freshly ground black pepper (kalimirch), chopped parsley] | 15 mins | 28 mins | [Chunky Indian Soups, Indian Party, Western Party, Non-stick Pan, Healthy Chunky Soups Broth, Low Calorie Soups, Foods to cook in December] | 4Makes 4 servings | Indian | winter vegetable soup recipe | hearty winter vegetable Indian soup | chunky healthy winter vegetable soup | with 25 amazing images. winter vegetable soup is a diabetic friendly Indian soup. Learn how to make chunky healthy winter vegetable soup. There’s nothing better than a piping hot bowl of winter vegetable soup to help you get past harsh winters. Add an assortment of vegetables to the soup, and you have a meal that is nutritious and delicious. Tomato gives this hearty winter vegetable Indian soup a slight tanginess while celery and bay leaves add a pleasant flavour. Include any vegetable that is in season and serve bubbling hot with parsley and cheese. Toasted croutons or caraway seed toast make a nice accompaniment. To make winter vegetable soup, heat the olive oil in a deep non-stick pan, add the onions and bay leaves and sauté on a medium flame for 1 minute. Add the French beans, carrots, potatoes and cauliflower and sauté on a medium flame for 2 to 3 minutes. Add 4 cups of vegetable stock or hot water, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Add the cabbage, tomatoes, salt and pepper, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Serve winter vegetable soup hot garnished with parsley. Savor the simplicity and wholesomeness of winter vegetable soup (69 calories only), a low-calorie and heart-healthy option for those managing weight loss and heart disease. winter vegetable soup is rich in vitamin C, phosphorus and folic acid. Pro tips for winter vegetable soup. 1. Consider using olive oil or coconut oil instead of processed seed oils for a healthier diet. Olive oil is a strong antioxidant and good for the heart. Also it has anti-inflammatory properties. This is one of the healthiest oils you can opt for. 2. For better taste use vegetable stock or if in hurry then use stock cubes. Homemade vegetable stock has a neutral flavour and desirable consistency that make it very versatile. It adds exciting flavours and aroma to the dish. 3. Add 1/4 cup chopped french beans. French beans have a mild, slightly sweet flavor that pairs well with the other vegetables in the soup. French Beans are rich in folic acid. A deficiency of folic acid can also lead to anaemia, as like iron they are equally necessary to make red blood cells. Enjoy winter vegetable soup recipe | hearty winter vegetable Indian soup | chunky healthy winter vegetable soup | with step by step photos. | [To make winter vegetable soup, heat the olive oil in a deep non-stick pan, add the onions and bayleaves and sauté on a medium flame for 1 minute., Add the french beans, carrots, potatoes and cauliflower and sauté on a medium flame for 2 to 3 minutes., Add 4 cups of vegetable stock or hot water, mix well and cook on a medium flame for 10 minutes, while stirring occasionally., Add the cabbage, tomatoes, salt and pepper, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally., Serve winter vegetable soup hot garnished with parsley.] | [Energy, 69 cal, Protein, 1.8 g, Carbohydrates, 9.5 g, Fiber, 3 g, Fat, 2.7 g, Cholesterol, 0 mg, Sodium, 33.9 mg] | winter-vegetable-soup-352r |
| rcp37003 | Wishing Well- Cucumber Carrot Well ( Vegetable and Fruit Carving) | NA | NA | [cucumber, orange carrot] | 30 mins | 0 mins | [Indian Birthday Party, Western Party, Island Party] | 1Makes 1 well | Indian | Throw in a few coins and watch how the wishing well transforms your dinner into feasts. | [Place the madras cucumber on the chopping board and trim the edge from one side using a knife. This side will face downwards., Mark and carve the outline of the well with straight poles and angular poles on either sides of the cucumber, using a knife. A=1/3 of the cucumber, b=1½ cm. As shown in the illustration. Detach the carved portion and discard it., Place the cucumber on a chopping board and trim the insides of the pole using a knife and/ or scooper., , Leaving around 1½ cm. Om the edge of the cucumber make a deep cut along the diameter, using a knife., Scoop out the seeds from the centre of the cucumber (well) using a scooper in a way that you leave 1½ cm all around (including the bottom of the cucumber). This makes the well hollow., Place the cucumber on a chopping board with the flat side facing downwards., With the tip of a knife, cut a horizontal line from left to right along the outer side of the diameter of the cucumber. Keeping the knife at an angle of 45° cut another horizontal at a distance of ½ mm. From left to right. Gently lift up the portion in between the 2 lines and discard it., Repeat to make parallel left to right slits a distance of ¾ cm. Repeat the same procedure to make small vertical slits between the horizontal slits in a way that it looks like bricks. Keep aside., To make the pulley, peel a carrot using a knife and cut a piece of the size of the distance between the 2 angular poles. In the centre of the carrot piece, make 2 shallow cuts around 2 cm. Wide, using a knife. From one side of the cut start trimming the carrot, using a knife to obtain a uniform roun, This is how it looks like when the carrot is trimmed from one side., In the centre of the 2 shallow cuts, make 2 more shallow cuts around 3/4 cm in width, using a knife. Gently remove the portion in between these 2 cuts, using a knife and discard it., Repeat the steps 7 on the other side of the pulley. This is how the pulley looks like other carving completely. Keep aside., To make the vessel of the well, take a carrot and cut a piece of around 4 to 5 cm. In length. Using a knife, trim the carrot from outside to obtain a round shape throughout. Do not use a peeler or else you will not get a round shape required here., From one end of the carrot, trim off at an angle of 45° (around ¾ cm in height) in a way that you get a v-shape as the base of the vessel., 1½ cm. Above this v-shape, make 2 shallow cuts of ½ cm wide, peel off the portion between these 2 cuts and discard it., 1 cm. Above this, cut the extra carrot piece and discard it. Similar to the base of the vessel, trim along this 1 cm of the carrot to get a v-shape as the top portion if the vessel., From the top of the carrot (vessel), scoop a little using a knife to form the hollow space in the vessel., This is how the vessel looks like after the carving is complete. Keep the vessel aside., To make the thatch of the well, cut a piece of the carrot as show, using a knife., From one side of the carrot, make a deep v-shaped cut along both the sides leaving around ¾ cm from both the sides. Gently lift the portion between the 2 cuts and discard it., This is how it looks like after cutting from both the sides., On one side of that thatch, make small neat cuts as shown in step 6 of the bricks of the well. Keep the thatch aside., To make the roof, place a peeled carrot on a chopping board and cut medium sized rectangular shaped carrot slices, using a knife., Leaving around 1 cm. From one end, make slits at regular intervals, using a knife. Repeat the same with more carrot slices, enough for both the front and back sides of the poles of the well., Attach the carrot slices one next to the other, using pins. Repeat with more carrot slices, on the other side (behind) the pole., Attach the roof on top of the thatch using pins., Attach the black thread around the vessel, using a pin., Attach the pulley in between the 2 angular poles of the well, using pins., Attach the vessel on the edge of the well using a pin., Tie the thread around the pulley and the well in complete., To decorate the well, put a little water in the hollow space of the well, spread some mud around it, arrange a few leaves, some stones and 1 to 2 houses to get the perfect village environment.] | [Not Given] | wishing-well--cucumber-carrot-well--vegetable-and-fruit-carving-37003r |
| rcp4112 | Wonton Soup, Veg Wonton Soup | NA | NA | [oil, chopped green chillies, chopped garlic (lehsun), chopped spring onions whites greens, chopped cabbage, chopped french beans, carrot, salt, grated processed cheese, plain flour (maida), plain flour (maida), oil, chopped garlic (lehsun), chopped ginger (adrak), shredded spinach (palak), chopped spring onions whites, clear vegetable stock, chopped spring onion greens, salt freshly ground black pepper (kalimirch), chopped spring onion whites greens] | 30 mins | 20 mins | [Course, Chinese Soups, Advanced Recipes, Indian Clear Soups, Chinese Party, Non-stick Pan, Advanced Chinese] | 5Makes 5 servings | Indian | Almost synonymous with Chinese cuisine, the Wonton Soup is a sumptuous and tongue-tickling soup that brings alive the flavours and textures of Oriental cuisine. Wontons are like dumplings, in which a cover of plain flour dough holds miscellaneous sautéed veggies. The wontons are cooked by boiling in a soup of vegetable stock, perked up with ingredients like spring onions, ginger and garlic. The crunchy veggies inside the wontons give it a nice mouth-feel, while the soup gives it an awesome flavour. You must make sure you use the suggested amount of oil while making the soup, in order to get the authentic taste and consistency. Enjoy the Wonton Soup hot and fresh. You can also try other Chinese soups like the Chinese Veg Soup and the Chinese Vegetable Clear Soup . | [Heat 2 tsp of oil in a broad non-stick pan, add the green chillies and garlic and sauté on a medium flame for 1 minute., Add the spring onion whites and greens and sauté on a medium flame for 1 minute., Add the cabbage, french beans, carrot and salt and sauté on a medium flame for 2 to 3 minutes., Switch off the flame, add the cheese and mix well. Keep aside., Combine the plain flour, remaining 1 tsp of oil and salt in a deep bowl and knead into a soft dough using enough water., Divide the dough into 15 equal portions., Roll a portion into 75 mm. ( 3”) diameter circle using a little plain flour for rolling., Place a little stuffing in the centre apply a water along the edges., Fold over to make a semi-circle., Bring the ends together and press well., Repeat steps 7 to 10 to make 14 more wontons. Cover with a damp muslin cloth or a lid and keep aside., Heat the oil in a deep non-stick pan, add the garlic, ginger, spring onion whites and sauté on a medium flame for a few seconds., Add the clear vegetable stock, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Add the spinach, spring onion greens and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally., Turn the flame to high, put the prepared wontons gradually into the boiling soup, mix gently and cook on a medium flame for 6 to 7 minutes, while stirring occasionally., Serve immediately garnished with spring onion whites and greens.] | [Energy, 135 cal, Protein, 3.6 g, Carbohydrates, 13.7 g, Fiber, 2.7 g, Fat, 7.4 g, Cholesterol, 4 mg, Sodium, 82.7 mg] | wonton-soup-veg-wonton-soup-4112r |
| rcp4184 | Wonton Wrapper | NA | Veg | [plain flour (maida), salt, oil, plain flour (maida)] | 2 mins | 0 mins | [Chinese Starters, Chinese Accompaniments, Indian Noodles, Veg Noodles, Deep Fry, Quick Noodles] | 25Makes 25 wonton wrappers | Indian | wonton wrappers recipe | Chinese wonton wrappers | easy wonton and dumpling wrappers | eggless homemade wonton wrappers | with 8 amazing images. eggless Indian style wonton wrappers is an essential Chinese recipes and can be easily prepared at home. Learn how to make eggless homemade wonton wrappers. To make wonton wrappers, sieve the plain flour and salt together in a deep bowl and knead it into a soft dough using approx. ¼ cup water. Add the oil and knead again. Cover with a muslin cloth and keep aside for 30 minutes. Divide the dough into 25 equal portions and roll each portion into a 75 mm. (3?) diameter circle using a little plain flour for rolling. Use as required. Chinese wonton wrappers are fuss-free and made using readily available ingredients. Plain flour, salt and oil is all you need to make them. So next time you wish to make wontons, just make the wrappers at home instead of buying them from outside. These eggless homemade wonton wrappers can be used to make your favourite Chinese starter steamed wonton and fried wonton. You can experiment with a variety of stuffing in these wontons, but the most common stuffing is made with a combination of shredded crunchy veggies, bean sprouts and boiled noodles. And why only starters, Chinese cuisine makes use of these easy wonton and dumpling wrappers to make a wonton soup as well. Dwell into the authentic Chinese flavours and aroma with these recipes. Tips for wonton wrappers. 1. Sieve the maida before using to ensure it is lump free. 2. The dough has to be soft so rolling is very easy. 3. Further, for soft and pliable wrappers that can be easily folded and sealed, make sure you let the dough stand for half an hour before rolling them. Enjoy wonton wrappers recipe | Chinese wonton wrappers | easy wonton and dumpling wrappers | eggless homemade wonton wrappers | with step by step photos. | [To make wonton wrapper, sieve the plain flour and salt together in a deep bowl and knead it into a soft dough using approx. ¼ cup water., Add the oil and knead again., Cover with a muslin cloth and keep aside for 30 minutes., Divide the dough into 25 equal portions and roll each portion into a 75 mm. (3") diameter circle using a little plain flour for rolling., Use the wonton wrapper as required.] | [Energy, 22 cal, Protein, 0.6 g, Carbohydrates, 3.8 g, Fiber, 0 g, Fat, 0.4 g, Cholesterol, 0 mg, Sodium, 62.5 mg] | wonton-wrapper-4184r |
| rcp286 | Wrapper Dough for Wontons and Crispy Noodles | NA | NA | [plain flour (maida), salt] | 15 mins | 10 mins | [Chinese Basic, Deep Fry, Quick Noodles, Kids Noodles] | 1Makes 1 dough | Chinese | Learn how to make the Wrapper Dough For Wontons and Crispy Noodles at home without using eggs. All you need is plain flour, salt and hot water and is easy to make. Once the dough is made keep aside to prove, then again knead well till elastic like and bouncy. You can also use this dough to make fresh dough pastas and dumplings. Use the wonton wrappers to make recipes like Crackling Wontons with Strawberry Ice-Cream, Date and Sesame Wontons, Sizzling Wontons with Sweet and Sour Vegetables and Steamed Wontons. | [To make the wrapper dough, sieve the flour and salt together., Add hot water gradually and make a soft dough., Knead for a while and keep aside for 30 minutes., Apply oil on your palm and knead the dough until it becomes bouncy and elastic., Roll out thinly into desired shapes. For wonton wrappers, roll into small circles. For crispy noddles, roll out into a 200 mm. diameter circle, cut into strips and deep fry in oil until crisp.] | [Energy, 574 cal, Protein, 18.1 g, Carbohydrates, 121.9 g, Fiber, 0.5 g, Fat, 1.5 g, Cholesterol, 0 mg, Vitamin A, 41.2 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.1 mg, Vitamin B3, 4 mg, Vitamin C, 0 mg, Folic Acid, 0 mcg, Calcium, 38 mg, Iron, 4.5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 15.3 mg, Potassium, 214.5 mg, Zinc, 1 mg] | wrapper-dough-for-wontons-and-crispy-noodles-286r |
| rcp32851 | Yam Errisery, Chena Erissery, Onam Sabzi | NA | Veg | [chopped yam (suran), drumsticks, turmeric powder (haldi), salt, oil, mustard seeds ( rai / sarson), urad dal (split black lentils), whole dry Kashmiri red chilli, grated coconut, cloves (laung / lavang), chilli powder, curry leaves (kadi patta), water] | 15 mins | 30 mins | [South Indian Curries / Sabzis, Traditional Indian Sabzis, Saute, Onam recipes, Kerala Onam Sadya, Indian Party, Kadai Veg, Deep Pan] | 4Makes 4 servings | Kerala | Erissery made with yam and plantains is a part of the festive fare served on Onam , the biggest festival celebrated in Kerala. Alternatively, this recipe can be prepared with pumpkin and red oriental beans too. You can also try other South Indian vegetable dishes like Malabari Curry or Avial . | [Combine the yam, drumsticks, turmeric powder, salt and 3 cups of water in a deep pan, cover and cook on a medium flame till done or all the water gets evaporated while stirring once in between., Add the prepared paste and mix well., Sprinkle some water and cover and cook on a slow flame for a minute. Remove from the flame and keep aside., For the tempering, heat the oil in a kadhai and add the mustard seeds., When the seeds crackle, add the urad dal and red chillies and sauté on a medium flame for few seconds, while stirring continuously., Pour the tempering over the yam and drumstick mixture, mix well and simmer for another 2 to 3 minutes or till it becomes dry. Serve hot.] | [Energy, 258 cal, Protein, 3 g, Carbohydrates, 17.7 g, Fiber, 6.5 g, Fat, 19.4 g, Cholesterol, 0 mg, Vitamin A, 214.8 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.8 mg, Vitamin C, 16 mg, Folic Acid, 6 mcg, Calcium, 41.2 mg, Iron, 1.1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 6.2 mg, Potassium, 193.3 mg, Zinc, 0.3 mg] | yam-errisery-chena-erissery-onam-sabzi-32851r |
| rcp32917 | Yam Kalan, Kerala Curry | NA | NA | [grated coconut, sour curds (khatta dahi), green chillies, cumin seeds (jeera), chopped yam (suran), turmeric powder (haldi), freshly ground black pepper (kalimirch), salt, coconut oil oil, mustard seeds ( rai / sarson), fenugreek (methi) leaves, whole dry kashmiri red chilli, curry leaves (kadi patta)] | 20 mins | 25 mins | [South Indian Curries / Sabzis, Sabzis with Gravies, Saute, Indian Party, Pan, Foods to cook in December, Indian Winter Sabzis, Foods to cook in January] | 4Makes 4 servings | South Indian | Kalan is a spicy, curd-based gravy recipe from Kerala. However, follow these instructions closely and take care not to overheat the dish, as the curds will separate and leave you with quite an unpalatable dish if you cook it on a high flame. If done right, however, this dish is sure to transport the diner to culinary heaven! This homely and satiating curry goes perfectly with a bowl of rice . Also do try other South Indian curries like Chettinad Curry or Malabari Curry . | [Combine the yam, turmeric powder, pepper, salt and 1 cup of water, mix well and cover and cook on a medium flame (for approx. 12 to 15 minutes) till it is cooked, stirring once in between., Add the prepared paste, mix gently and simmer for another 5 to 7 minutes. Remove from the flame and keep aside., For the tempering, heat the oil in a small pan and add the mustard seeds., When the seeds crackle, add the fenugreek seeds, red chillies and curry leaves and sauté on a medium flame for a few seconds., Pour the tempering over the curry, mix well and simmer for another minute. Serve hot., You can use raw bananas instead of yam as a variation to yam kalan.] | [Energy, 352 cal, Protein, 5 g, Carbohydrates, 17.8 g, Fiber, 7.2 g, Fat, 27.8 g, Cholesterol, 0 mg, Vitamin A, 238.5 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.8 mg, Vitamin C, 1 mg, Folic Acid, 9.1 mcg, Calcium, 134 mg, Iron, 1.2 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 13.8 mg, Potassium, 158.8 mg, Zinc, 0.2 mg] | yam-kalan-kerala-curry-32917r |
| rcp32855 | Yam Poriyal | NA | Veg | [coconut oil oil, coriander (dhania) powder, besan (bengal gram flour), urad dal (split black lentils), chilli powder, asafoetida (hing), tamarind (imli), salt, yam (suran) cubes, turmeric powder (haldi), salt, coconut oil oil, mustard seeds ( rai / sarson), urad dal (split black lentils), chana dal (split bengal gram), whole dry kashmiri red chilli, asafoetida (hing), grated coconut] | 10 mins | 10 mins | [South Indian Curries / Sabzis, Saute, Pan, Kadai Veg, Foods to cook in December, Indian Winter Sabzis, Foods to cook in January] | 4Makes 4 servings (4 serving ) | South Indian | Here is a spicy preparation of yam, which goes well with rice and bland gravies like more kuzhambu. The scintillating blend of spices used in this curry is sure to tickle your taste buds and leave you asking for more! in tamilnadu, they often say that this curry is so aromatic that the neighbour will know if you are cooking it right! | [Heat the oil in a small pan, add all the ingredients and saute for a few seconds till it leaves a pleasant aroma. Keep aside., Combine the yam, turmeric powder, salt and ½ cup of water and pressure cook for 3 to 4 whistles., Allow the steam to escape before opening the lid. Keep aside., Heat the oil in a kadhai and add the mustard seeds., When the seeds crackle, add the urad dal, chana dal, chillies and asafoetida, mix well and sauté on a medium flame for a few seconds while stirring continuously., Add the cooked yam, coconut and curry powder, mix gently and cover and cook on a medium flame for 5 to 7 minutes, while stirring once in between. Serve hot.] | [Energy, 185 cal, Protein, 5.6 g, Carbohydrates, 16 g, Fiber, 3.6 g, Fat, 11 g, Cholesterol, 0 mg, Vitamin A, 109.2 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.6 mg, Vitamin C, 0.1 mg, Folic Acid, 29.8 mcg, Calcium, 38 mg, Iron, 1 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 10.3 mg, Potassium, 200.6 mg, Zinc, 0.7 mg] | yam-poriyal-32855r |
| rcp33294 | Yam Raita, Farali Suran Raita Recipe | NA | NA | [boiled and mashed yam (suran), curd (dahi), rock salt (sendha namak), sugar, green chilli paste, freshly ground black pepper (kalimirch), chopped coriander (dhania)] | 10 mins | 0 mins | [Gujarati Kachumber / Chutneys / Achar, Gujarati Faral, Faraal, Maharashtrian Upvas (Fasting), Raitas, Mahashivaratri, Janmashtami, Shravan] | 2Makes 1.5 cups | Gujarati | yam raita recipe | farali suran raita | senai pachadi | upvas, vrat recipes | with 13 amazing images. yam raita is a popular vrat or Faral recipe when you need too fast. Tastes splendid when served chilled. Learn how to make suran raita. To make yam raita, combine the yam, curd, rock salt, sugar, green chilli paste, pepper powder and coriander in a bowl and mix well. Refrigerate for at least 1 hour. Serve chilled. Think beyond the traditional cucumber when making raita. How about using boiled and mashed yam? Try it and you are sure to love this unconventional accompaniment - farali suran raita. While we have used rock salt in senai pachadi, you can also use the table salt if you wish to. Coriander, on the other hand, is also optional. Some enjoy it as a flavoursome treat, while others do not consider it as a part of upvas cooking. So you can make your choice amongst these 2 ingredients. You can serve this faral, upvas, vrat recipe with Potato Khichdi or with Dahiwali Aloo ki Subzi and Rajgira Puri to relish a complete vrat thali. It is sure to satiate you even on a fasting day! Tips for yam raita. 1. To cook yam, wash it and keep the whole yam peeled or unpeeled in a vessel filled with little water in a pressure cooker. Cook it for 2 to 3 whistles. Cool and peel and mash it using an aloo masher. 2. Use fresh curd for best flavour. 3. Black pepper powder can be substituted with roasted cumin seeds powder. Enjoy yam raita recipe | farali suran raita | senai pachadi | upvas, vrat recipes | with step by step photos below. | [To make yam raita, combine all the ingredients in a bowl and mix well., Refrigerate for at least 1 hour., Serve yam raita chilled.] | [Energy, 245 cal, Protein, 6.8 g, Carbohydrates, 27.8 g, Fiber, 0.7 g, Fat, 8.8 g, Cholesterol, 21.4 mg, Sodium, 33.8 mg] | yam-raita-farali-suran-raita-recipe-33294r |
| rcp40753 | Yellow Banana Chips, Banana Wafers, Raw Banana Wafers | Snacks | NA | [surti raw bananas, salt, oil] | 1 mins | 25 mins | [Deep-fried Indian Starters, Monsoon, Navratri Vrat, Non-stick Pan, Indian Travel Food Dry Snacks, Monsoon Snacks, Evening Snacks] | 3Makes 3 cups | Indian | yellow banana chips | raw banana wafers | crisp banana wafers | upperi | plantain chips | with 13 amazing images. Crispy banana wafers made out of yellow bananas are an all-time favourite all over the country, especially in regions of Kerala and Tamil Nadu where yellow bananas are available all year round. You need to choose hard and raw yellow bananas to make these yellow banana chips Some people like to make it out of bananas that have just begun to ripen, in order to get a sweet and spicy flavour but this banana chips recipe gives you the procedure for proper raw bananas. Follow the procedure of adding salt, and other steps, exactly as mentioned in this recipe in order to get perfect Yellow Banana Chips. The outcome will be so fabulous that your Raw Banana Wafers will earn you many compliments! Replace salt with sendha namak if you wish to relish this crispy yellow banana chips during fasting. Do try other wafer recipes like Kand Wafers, Banana Pepper Wafers and Potato Wafers. Enjoy how to make Yellow Banana Chips recipe with detailed step by step photos and video below. | [To make yellow banana chips, heat the oil in a deep non-stick pan on a slow flame., Meanwhile, make light slits on the raw banana peels at equal distance while taking care not to slit the raw banana., Trim both the edges of the raw banana and gently remove the peel using your fingers. Keep aside., Combine the salt and 4 tbsp of water in a small bowl and mix well till the salt dissolves completely. Keep aside., Slice half the raw banana using a slicer directly into the hot oil., Allow the banana slices to cook for ½ minute and then add 1 tbsp of salt-water mixture to the oil. Let this cook for ½ minute again and then gently mix well using a slotted spoon., Continue cooking the chips on a medium flame till they turn crisp from both the sides and the spluttering sound of oil-water stops, while stirring occasionally. Remove the banana chips from the oil and drain on an absorbent paper., Repeat the same procedure to make more banana chips in 3 more batches., Cool yellow banana chips completely and serve or store in an air-tight container.] | [Energy, 351 cal, Protein, 1.1 g, Carbohydrates, 11.2 g, Fiber, 0.4 g, Fat, 33.5 g, Cholesterol, 0 mg, Vitamin A, 324 mcg, Vitamin B1, 0 mg, Vitamin B2, 0 mg, Vitamin B3, 0.2 mg, Vitamin C, 19.2 mg, Folic Acid, 13.1 mcg, Calcium, 8 mg, Iron, 5 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 12 mg, Potassium, 154.4 mg, Zinc, 0 mg] | yellow-banana-chips-banana-wafers-raw-banana-wafers-40753r |
| rcp42053 | Yellow Moong and Urad Dal Pakoda, Moong and Urad Dal Pakoda | Snacks | NA | [yellow moong dal (split yellow gram), urad dal (split black lentils), chopped ginger (adrak), chopped green chillies, cumin seeds (jeera), freshly ground black pepper (kalimirch), chopped curry leaves (kadi patta), chopped coriander (dhania), asafoetida (hing), salt, besan (bengal gram flour), oil, coconut chutney] | 10 mins | 20 mins | [Punjabi Breakfast, Indian Snacks for Entertaining, Deep-fried Indian Starters, Evening Tea Snacks, Pakora Pakoda, Raksha - Bandhan, Father's Day] | 6Makes 6 servings | Punjabi | yellow moong and urad dal pakoda recipe | moong and urad dal pakoda | moong urad dal bhajiya | urad and moong dal pakoda Indian snack | with 26 amazing images. yellow moong and urad dal pakoda recipe | moong and urad dal pakoda | moong urad dal bhajiya | urad and moong dal pakoda Indian snack is a tea time Indian snack recipe. Learn how to make moong and urad dal pakoda. To make yellow moong and urad dal pakoda, combine the yellow moong dal and urad dal in a deep bowl and soak in enough water for 3 hours. Drain well. Blend in a mixer till coarse using ½ cup of water. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well. Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers and deep-fry, a few pakodas at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve the yellow moong and urad dal pakoda immediately with coconut chutney. These unique pakodas have a very different mouth-feel and a perfect flavour! These moong urad dal bhajiya are not crisp like the conventional pakodas but interestingly soft. A combination of spices, ginger and green chillies is worked into the batter to give the urad and moong dal pakoda Indian snack an appetizing flavour. Serve with coconut chutney on a rainy day and watch them being wiped off the plate within minutes! If you like moong and urad dal pakoda, you can make monsoon snacking more exciting with other pakoda recipes like recipes like corn pakora, ponk bhajiya and aloo pakoras. Tips for yellow moong and urad dal pakoda. 1. This recipe calls for the dals to be soaked for 3 hours, so plan it in advance. 2. Drain the dals well after straining. 3. Add water gradually while blending. Most times the quantity of water depends on the quality of the dals. 4. The batter has to be thick and of dropping consistency. 5. Also blend the batter till coarse to enjoy its mouthfeel. 6. Also make sure you patiently fry the pakodas till golden brown, or they might have a slightly raw flavour. 7. It is very important to fry the pakodas in batches. If you overcrowd the pan, the temperature of oil will change drastically and result in uneven cooking. Enjoy yellow moong and urad dal pakoda recipe | moong and urad dal pakoda | moong urad dal bhajiya | urad and moong dal pakoda Indian snack | with step by step photos. | [To make yellow moong and urad dal pakoda, combine the yellow moong dal and urad dal in a deep bowl and soak in enough water for 3 hours. Drain well., Blend in a mixer till coarse using ½ cup of water., Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well., Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers and deep-fry, a few pakodas at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Serve the yellow moong and urad dal pakoda immediately with coconut chutney.] | [Energy, 206 cal, Protein, 9.4 g, Carbohydrates, 23.5 g, Fiber, 4.3 g, Fat, 8.2 g, Cholesterol, 0 mg, Sodium, 15.7 mg] | yellow-moong-and-urad-dal-pakoda-moong-and-urad-dal-pakoda-42053r |
| rcp22276 | Yellow Moong Dal and Spring Onion Paratha | Snacks | NA | [whole wheat flour (gehun ka atta), salt, yellow moong dal (split yellow gram), chopped spring onions, chilli powder, cumin seeds (jeera) powder, asafoetida (hing), salt, whole wheat flour (gehun ka atta), oil] | 15 mins | 25 mins | [Breakfast Theplas, Parathas, Parathas, All-in-one Parathas, Indian Party, Tava, Diabetic Breakfast, Diabetic Starters & Snacks] | 6Makes 6 parathas | Indian | moong dal and spring onion paratha recipe | Indian moong dal stuffed paratha | healthy moong dal paratha | with 30 amazing images. moong dal and spring onion paratha recipe | Indian moong dal stuffed paratha | healthy moong dal paratha is a meal in itself. Learn how to make Indian moong dal stuffed paratha. To make the dough for moong dal and spring onion paratha, combine the whole wheat flour and salt in a deep bowl, mix well and knead into a soft dough using enough water. Keep aside. For the stuffing, boil enough water in a deep non-stick pan, add the soaked and drained yellow moong dal and salt, mix well and cook on a medium flame for 6 to 8 minutes, while stirring occasionally. Drain well. Transfer the mixture into a plate and mash it lightly using a potato masher. Add all the remaining ingredients and mix well. Divide the stuffing into 6 equal portions and keep aside. Then to make Indian moong dal stuffed paratha, divide the dough into 6 equal portions. Roll a portion of the dough into a 75 mm (3") diameter circle using a little whole wheat flour for rolling. Place one portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly. Roll out again into 100 mm. (4") diameter circle, using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the paratha using ¼ tsp of oil till golden brown spots appear on both the sides. Repeat steps 2 to 6 to make 5 more parathas. Serve immediately. Who can resist a scrumptious paratha? It is a versatile dish, which can be served as a satiating snack or as a wholesome meal! In this delicious Indian moong dal stuffed paratha, the spring onions provide an exciting crunch to a wholesome and tasty stuffing made of protein and fiber rich yellow moong dal. Moreover it is well paired with spring onions for the perfect contrast in flavour and texture. This mouth-watering healthy moong dal paratha is also made with a dough of whole wheat flour, avoiding maida, which tends to raise blood sugar levels fast. So, diabetics, weight watchers and heart patients can enjoy this nutrition-dense and flavourful Indian bread without any guilt. However, be cautious of cooking the paratha with minimum oil to cut down on excess calories and fat. Serve it with low fat curds and mint and onion chutney. Tips for moong dal and spring onion paratha. 1. Do not over cook the moong dal. It should be 90% cooked, but not mushy. 2. Instead of spring onion whites and greens, you can also use finely chopped onions and coriander. Enjoy moong dal and spring onion paratha recipe | Indian moong dal stuffed paratha | healthy moong dal paratha | with step by step photos. | [Combine the whole wheat flour and salt in a deep bowl, mix well and knead into a soft dough using enough water. Keep aside., Boil enough water in a deep non-stick pan, add the soaked and drained yellow moong dal and salt, mix well and cook on a medium flame for 6 to 8 minutes, while stirring occasionally. Drain well., Transfer the mixture into a plate and mash it lightly using a potato masher., Add all the remaining ingredients and mix well., Divide the stuffing into 6 equal portions and keep aside., To make yellow moong dal and spring onion paratha, divide the dough into 6 equal portions., Roll a portion of the dough into a 75 mm (3") diameter circle using a little whole wheat flour for rolling., Place one portion of the stuffing in the centre of the circle., Bring together all the sides in the centre and seal tightly., Roll out again into 100 mm. (4") diameter circle, using a little whole wheat flour for rolling., Heat a non-stick tava (griddle) and cook the paratha using ¼ tsp of oil till golden brown spots appear on both the sides., Repeat steps 2 to 6 to make 5 more parathas., Serve the yellow moong dal and spring onion paratha immediately.] | [Energy, 109 cal, Protein, 4.2 g, Carbohydrates, 19.7 g, Fiber, 3.2 g, Fat, 1.8 g, Cholesterol, 0 mg, Sodium, 6.2 mg] | yellow-moong-dal-and-spring-onion-paratha-22276r |
| rcp41299 | Yellow Moong Dal Khichu | Snacks | NA | [yellow moong dal (split yellow gram), chopped green chillies, cumin seeds (jeera), asafoetida (hing), baking soda, salt, oil, sambhar] | 10 mins | 7 mins | [Gujarati Farsans, Gujarati One Dish Meal, Dinner, Indian Snacks for Entertaining, Evening Tea Snacks, Indian Party, Mixer] | 3Makes 3 servings | Gujarati | Khichu fans claim it to be the tastiest snack in the world! Indeed, piping hot khichu, with its doughy consistency and soothing taste, is sure to warm your soul and remind you of home. While khichu is usually made with grain-based flours like rice flour or jowar flour, here we present an interesting variant made with moong dal. The Yellow Moong Dal Khichu has a pleasant colour and satiating flavour. It tastes awesome with a splash of Koro Sambhar and a drizzle of oil! Make sure you serve this khichu really hot, immediately after preparation as khichu tend to thicken and lose their characteristic consistency as they cool down. Try other khichu variants like Whole Rice Khichu and Jowar Khichu . | [Combine the moong dal and ¼ cup of water in a mixer and blend it till smooth paste., Heat 1¼ cup of water in a deep non-stick pan, add green chillies, cumin seeds, asafoetida, soda bi-carb and salt mix well and cook on a medium flame for 1 minute, while stirring occasionally., Add the prepared moong dal paste, mix well using a rolling pin and cook on a medium flame for 3 to 4 minutes or till it leaves the sides of the pan., Serve immediately with oil and koro sambhar.] | [Energy, 88 cal, Protein, 6.2 g, Carbohydrates, 15.2 g, Fiber, 2.1 g, Fat, 0.3 g, Cholesterol, 0 mg, Sodium, 6.9 mg] | yellow-moong-dal-khichu-41299r |
| rcp1760 | Yin Yang Soup | NA | NA | [potato cubes, onion, chopped, carom seeds, dry red chilli flakes (paprika), curds (dahi), milk, oil, salt, broccoli florets, onion, chopped, plain flour (maida), butter, salt black pepper (kalimirch) powder] | 10 minutes. | 20 minutes. | [Thick / Creamy Indian Soups, Boiled Indian recipes, Western Party, Pan] | 4Serves 4. | Indian | An unusual combination of curd-potato soup and broccoli soup served with finesse. | [Heat the oil in a pan, add the chopped onion, carom and paprika to the pan and fry for a few minutes., Add the potatoes and fry for a few more minutes., Add 1 1/2 cups of water and salt and summer till the potatoes are cooked., Cool the potato mixture and puree in a blender with the curds and milk till smooth. Keep aside., Heat the butter in a pan, add the onion and fry for a few minutes., Add the broccoli and stir for 4 to 5 minutes., Sprinkle the flour over the broccoli and continue stirring for another 2 minutes., Add 2 cups of water, stirring continuously., Simmer till the broccoli is tender and add salt and pepper., Cool slightly and puree in a blender till smooth., Keep aside., Reheat both the soups separately., Cut piece of foil or butter paper of a length equal to the diameter of the serving soup bowl and place it in the centre of a serving soup bowl., Carefully spoon both the soups on opposite sides of the foil., Gently remove the piece of foil so that both the soups have a line of differentiation., Repeat with three other bowls.] | [Not Given] | yin-yang-soup-1760r |
| rcp3973 | Yoghurt Lollies | NA | NA | [low fat curds (dahi), mango strawberry, sugar, vanilla essence] | 5 mins. | Nil. | [Lollies / Candies, Indian Freezer, Sweet Recipes for Kids] | 6Makes 6 lollies. | Indian | Fruit and yoghurt, frozen to make a healthy ice-cream which your kids are sure to love. | [Combine all the ingredients in a liquidiser and blend into a smooth mixture., Pour into plastic lolly moulds and freeze for 6 to 8 hours till firm., Insert wooden ice-cream sticks into the frozen lollies and unmould., Serve immediately.] | [Energy, 61 cal, Protein, 1.3 g, Carbohydrates, 13.6 g, Fiber, 0.2 g, Fat, 0.1 g, Cholesterol, 0 mg, Sodium, 22.7 mg] | yoghurt-lollies-3973r |
| rcp1908 | Yoghurt Lollies ( Fun Food For Children) | NA | NA | [curds (dahi), mango strawberry puree, sugar, vanilla essence] | 5 mins | 0 mins | [Children's Day, Indian Birthday Party, Sweet Recipes for Kids, Kids After School, Calcium Rich Desserts] | 6Makes 6 servings (6 serving ) | Indian | Fruit and yoghurt frozen to make a healthy ice-cream your kids are sure to love! yoghurt is a wonder-food for children, with ample protein and calcium essential for their growth and strength. Fruits too contain a horde of nutrients including vitamins and antioxidants that are essential for good health and resistance. When all this goodness comes in a tasty, chill lolly form, which kid can refuse it! all in all, the yoghurt lollies are an ideal summer treat for your young ones. | [Combine all the ingredients in a liquidizer and blend to a smooth mixture., Pour into plastic lolly moulds and freeze for 6 to 8 hours till they are firm. ., Insert wooden ice-cream sticks into the frozen lollies and unmould. ., Serve immediately.] | [Energy, 97 cal, Protein, 1.6 g, Carbohydrates, 15.5 g, Fiber, 0.2 g, Fat, 2.3 g, Cholesterol, 5.3 mg, Sodium, 15.4 mg] | yoghurt-lollies--fun-food-for-children-1908r |
| rcp2361 | Yoghurt Paneer Dip, Healthy Veg Curd Paneer Dip | NA | Veg | [hung curds (chakka dahi), chopped paneer (cottage cheese), chopped onions, chopped celery (ajmoda), chopped capsicum, chilli powder, chopped green chillies, salt, chopped parsley, chopped capsicum, chopped celery (ajmoda), cream cracker biscuits, cucumber strips, carrot strips, celery strips, radish strips] | 10 mins | 0 mins | [Indian Dips / Sauces, No Cooking Veg Indian, Christmas, Mother's Day, Kebab Party, High Tea Party, Western Party] | 1Makes 1.25 cups (17 tbsp ) | Indian | yoghurt paneer dip recipe | curd paneer dip | healthy veg curd paneer dip | with 22 amazing images. yoghurt paneer dip recipe | curd paneer dip | healthy veg curd paneer dip is a healthy snack with vegetable strips. Learn how to make curd paneer dip. To make yoghurt paneer dip, combine all the ingredients in a deep bowl and mix well while mashing the paneer with the help of a spoon. Refrigerate for at least 1 hour. Serve chilled with cream cracker biscuits, cucumber strips, carrot strips, celery strips and radish strips. This refreshing curd paneer dip is made of fresh cool curds with soft paneer, onion and other appropriate ingredients. The chopped celery adds to the aroma and flavour of this dip, and makes it a great accompaniment for crackers and crispy and crunchy veggies! Gather in some protein and a handful of antioxidants from this healthy veg curd paneer dip. Serve it as a starter to a main course and avoid over eating. Apart from the goodness of protein from curd and paneer, veggies add some fibre and antioxidants. Serving with vegetable crudites will further top up these nutrients. You can make your choice between low fat curd and full fat curd. Further, though we have used hung curd to make yoghurt paneer dip, but when you are short of time you can use thick curd. Tips for curd paneer dip. 1. This dip makes use of 3/4 cup of hung curd, so you can begin with 1 1/2 cups of curd (to get 3/4 cup of hung curd) or you can use the remaining 1/4 cup of hung curd later. 2. Mash the paneer with a spoon. This is important as we don't want some particles in the dip. 3. Dips stays good for one day. So you can make it in the morning and serve it for a dinner party. 4. You can serve the dip with cream cracker biscuits. 5. Serve dip with carrots, cucumber, radish and celery strips. Enjoy yoghurt paneer dip recipe | curd paneer dip | healthy veg curd paneer dip | with step by step photos. | [To make yoghurt paneer dip, combine all the ingredients in a deep bowl and mix well while mashing the paneer with the help of a spoon., Refrigerate for at least 1 hour., Garnish with parsley, capsicum and celery., Serve the yoghurt paneer dip chilled with cream cracker biscuits, cucumber strips, carrot strips, celery strips and radish strips.] | [Energy, 40 cal, Protein, 1.6 g, Carbohydrates, 1.5 g, Fiber, 0 g, Fat, 2.6 g, Cholesterol, 2.8 mg, Sodium, 3.8 mg] | yoghurt-paneer-dip-healthy-veg-curd-paneer-dip-2361r |
| rcp40884 | Yogurt Banana Candies | NA | NA | [thick curds (dahi), bananas, rose syrup, powdered sugar, ice cream sticks, rose syrup] | 5 mins | 0 mins | [Fruit Based Indian Desserts, Indian Sorbets / Indian Frozen Desserts, Lollies / Candies, Christmas, Mother's Day, Children's Day, Thanksgiving] | 8Makes 8 servings | Indian | Here is a unique dessert that will be loved by kids and adults alike! With its mind-blowing flavour that is fruity and tangy, these Yoghurt Banana Candies will surely sweep you all off your feet. Upon freezing, the curd-coated bananas get a very different texture, which is very tantalising. Not to forget the rose syrup, which gives an altogether different dimension to the candies. Keep them frozen till serving. It will stay good for around two days. This dreamy dessert when served for your kids birthday party will have your kids friends singing your praises and ask for more. This dessert also makes a rich after-dinner treat for all. | [Combine the curds, rose syrup and sugar in a deep bowl and whisk well using a whisk. Keep aside., Cut each banana into 2 halves to get 8 halves in total. Keep aside., Insert 1 ice cream stick in each banana halve., Dip each banana candy into the curd mixture till all the sides are evenly coated. Place them on a tray lined with aluminium foil., Put them in the freezer for 1 hour or till set., Just before serving, drizzle little rose syrup over each candy., Serve immediately.] | [Energy, 69 cal, Protein, 1 g, Carbohydrates, 13.7 g, Fiber, 0.6 g, Fat, 0.9 g, Cholesterol, 2 mg, Sodium, 15.2 mg] | yogurt-banana-candies-40884r |
| rcp3067 | Yummy Oats and Apple Porridge ( Baby and Toddler Recipe) | NA | NA | [quick cooking rolled oats, chopped apple, butter, milk, grated jaggery (gur)] | 5 mins | 5 mins | [Indian Pressure Cooker, Healthy Pressure Cooker, Pressure Cooker, Healthy Foods for Kids, Kids High Energy Indian Foods, Protein rich food for kids, Recipes for Weaning (8 to 9 months)] | Makes 0.5 cup (7 tbsp ) | Indian | This wholesome porridge made of oats, apples and milk can be served as a dessert or breakfast after your baby is 6 months. Milk is a good source of calcium, which is extremely important for the development of your baby's bones and teeth. Oats are high in energy, protein and fibre. | [Heat the butter in a broad non-stick pan, add the oats and sauté on a slow flame for 2 minutes or till the oats turn light brown in colour., Add the milk and jaggery, mix well and cook on a slow flame for 2 to 3 minutes, while stirring occasionally., Add the apple, mix well and cook on a slow flame for 1 more minute., Remove from the flame and keep aside to cool slightly., When cool, blend in a mixer to a smooth purée., Serve lukewarm.] | [Energy, 42 cal, Protein, 1.1 g, Carbohydrates, 5.4 g, Fiber, 0.4 g, Fat, 1.5 g, Cholesterol, 3.4 mg, Sodium, 7.4 mg] | yummy-oats-and-apple-porridge---baby-and-toddler-recipe-3067r |
| rcp30944 | Zaffrani Soup, Mughlai Zaffrani Soup | NA | NA | [saffron (kesar) strands, cornflour, milk, ghee, cauliflower florets, chopped carrots, chopped onions, chopped ginger (adrak), chopped garlic (lehsun), chopped green chillies, bayleaf (tejpatta), cloves (laung / lavang), cinnamon (dalchini), black peppercorns (kalimirch), salt] | 20 mins | 20 mins | [Punjabi Shorbas | Punjabi Soups, Thick / Creamy Indian Soups, Indian Party] | 4Makes 4 servings | Punjabi | A luxurious veggie soup, with the dynamic flavour of whole spices and the aromatic touch of saffron. The veggie stock is thickened with a milky corn flour mixture, which gives it a very creamy mouth-feel. The generous use of saffron gives the Zaffrani Soup an attractive tinge and rich flavour too. Indeed, this soup is another example of Mughal opulence! Accompany the soup with delicious melt in your mouth kebabs such as Moong Dal Seekh Kebab , Hare Bhare Kebab and Corn Seekh Kebab . | [Combine the cornflour and milk in a bowl, mix well and keep aside., Combine the saffron and 1 tbsp of hot water in a bowl, mix well and keep aside., Heat the ghee in a deep non-stick pan, add the cabbage, carrots, onions, ginger, garlic, green chillies, bayleaf, cloves, cinnamon and peppercorns and sauté on a medium flame for 2 minutes., Add 4 cups of water and bring to boil., Cover the pan with a lid and cook on a medium flame for 10 minutes, while stirring occasionally., Strain and discard the vegetables. Keep this vegetable stock aside., Combine the stock, cornflour-water mixture, saffron-water mixture and salt in a deep non-stick pan, mix well and cook on a medium flame for 5 minutes, while stirring continuously., Serve hot.] | [Energy, 173 cal, Protein, 3.7 g, Carbohydrates, 14.3 g, Fiber, 2.1 g, Fat, 10.1 g, Cholesterol, 8 mg, Sodium, 23 mg] | zaffrani-soup-mughlai-zaffrani-soup-30944r |
| rcp41795 | Zarda Pulao | Dinner | NA | [saffron (kesar) strands, soaked and cooked long grained rice (basmati), milk, rose water, sugar, ghee, chopped mixed nuts, raisins (kismis), cardamoms, black cardamom (badi elaichi), cinnamon (dalchini), bayleaves (tejpatta), star anise (chakri phool), cloves (laung / lavang), fennel seeds (saunf), salt, crumbled mawa (khoya)] | 25 mins | 5 mins | [Pulaos, Indian Party, Non-stick Pan, Biryani Recipes for Indian Dinner, Rice Pulao] | 3Makes 3 servings | Indian | The magic of spices unfolds, making the Zarda Pulao an experience that stays carved in your memory forever. Perfectly-cooked long-grained rice is tinged with saffron and rose water, enriched with mawa, boosted with spices and embellished with many a nut and dry fruit. Indeed, the Zarda Pulao is a royal treat worthy of a grand occasion. You can also try making rich and tasty Shahi Pulao or the simple but satiating Vegetable Pulao . | [Combine the milk, saffron, rose water and sugar in a small bowl, mix well and keep aside., Heat the ghee in a deep non-stick pan and add the mixed nuts and raisins and sauté on a medium flame for 30 seconds., Add the green cardamom, black cardamom, cinnamon, bayleaves, star anise, cloves and fennel seeds and sauté on a medium flame for 30 seconds., Add the prepared saffron-milk mixture , mix well and cook on medium flame for 2 minute, while stirring occasionally., Add the cooked rice and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve hot garnished with mawa.] | [Energy, 176 cal, Protein, 3.5 g, Carbohydrates, 17 g, Fiber, 0.8 g, Fat, 10 g, Cholesterol, 0 mg, Vitamin A, 68.5 mcg, Vitamin B1, 0.1 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.5 mg, Vitamin C, 0.2 mg, Folic Acid, 2 mcg, Calcium, 50.1 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 2.9 mg, Potassium, 13.5 mg, Zinc, 0.5 mg] | zarda-pulao-41795r |
| rcp33949 | Zebra Cake ( Cakes and Pastries) | NA | NA | [rectangular chocolate sponge cake, sugar syrup, whipped cream, whipped cream, melted chocolate, piping bag star nozzle, piping bag, turntable, cake board] | 15 mins | 0 mins | [Chocolate Dessert, Cakes, Indian style Eggless Cakes] | 1Makes 1 cake | Indian | Isn’t it pretty obvious why this cake is named so! kids will love this lively-looking chocolate cake. | [Cut the sponge lengthwise into 1 1/2 cm. thick slices. You should get approx. 8 slices each being 150 mm. (6”) long., Place the slices on a flat surface and sprinkle a little sugar syrup on them., Spread a thin layer of whipped cream on them., Roll 1 slice., Roll the second slice around the first. Repeat with all the remaining slices and place on the cake board., Refrigerate for 20 minutes to set., Cover the cake with the remaining whipped cream from top and all sides and again refrigerate to set for 20 minutes., Put the cream in a piping bag fitted with a plain no 5 star nozzle and keep aside., Pour the melted chocolate into a butter paper-piping bag and fold the top end of the piping bag so as to seal it. Snip a bit off the tip so as to get a tiny hole for the piping to come out., Pipe out straight parallel lines of whipped cream at a distance of about 5 mm from each other on top of the cake., Pipe out the melted chocolate in between the lines of whipped cream and allow the chocolate to flow along the sides of the cake., Cut into 6 equal wedges and serve.] | [Energy, 1938 cal, Protein, 41.3 g, Carbohydrates, 265.8 g, Fiber, 2.5 g, Fat, 87 g, Cholesterol, 125.5 mg, Sodium, 740.5 mg] | zebra-cake--cakes-and-pastries-33949r |
| rcp22156 | Zero Oil Fada ni Khichdi Recipe | Dinner | NA | [broken wheat (dalia), yellow moong dal (split yellow gram), cumin seeds (jeera), cloves (laung / lavang), cardamoms (elaichi), sliced onions, ginger-garlic (adrak-lehsun) paste, green peas, chopped tomatoes, turmeric powder (haldi), chilli powder, salt, chopped coriander (dhania), low-fat curds (dahi)] | 10 mins | 20 mins | [Gujarati Khichdi, Pressure Cooker, Healthy Indian Dinner, Pregnancy Recipes to overcome heartburn, Calcium Rich Rice, Khichdi and Biryani, Low Calorie Rice / Pulao / Khichdi / Biryani, Low Calorie Indian Dinner] | 4Makes 4 servings | Gujarati | zero oil fada ni khichdi recipe | zero oil dalia khichdi | zero oil healthy moong dal lapsi khichdi | with 30 amazing images. Zero-oil fada ni khichdi is an innovative Gujarati khichdi made in the pressure cooker with zero oil. Learn how to make zero oil dalia khichdi . What is Khichdi? Breakfast, brunch, supper or dinner, if you want a simple meal in a hurry, look no further than the humble khichdi. Khichdi is usually made with a combination of grains and dals, cooked till soft and mushy, just a little thicker than porridge. This makes it comforting to the palate and easy to digest too. Most commonly, khichdi is made of rice and moong dal. We have got you a perfect, healthy and tummy filling khichdi recipe " zero oil fada ni khichdi ". Fada translates to broken wheat, lapsi, dalia or bulgar wheat. We have used the very nutritive and healthy dalia as the main ingredients which makes the zero oil brown wheat khichdi super nutritive too. Think comfort food, and zero oil broken wheat khichdi is one of the first options that comes to mind. Easy to make, a one pot dish dinner, and a one-dish meal, the zero oil Gujarati style fada ni khichdi is the epitome of convenience. Breakfast, brunch, supper or dinner, if you want a simple meal in a hurry, look no further than the humble zero oil dalia khichdi. Main ingredients for zero oil fada ni khichdi. Broken wheat is a good source of complex carbohydrates, which can help to keep you feeling full and satisfied after eating. High Fibre in dalia aids in managing diabetes. Yellow moong dal cooks quickly and easily, which makes it a good choice for khichdi. The fibre (4.1 g in ¼ cup) present in yellow moong dal prevents the deposition of bad cholesterol (LDL) in the arteries which promotes a healthy heart in turn. This low-calorie, zero-oil Fada ni Khichdi ( 117 calories ) is ideal for weight loss. Serve zero oil healthy moong dal lapsi khichdi with a bowl of low fat curds. Pro tips for zero oil fada ni khichdi. 1. Add 1/2 cup sliced onions. Onions have a mild, sweet flavor that compliments the other flavors in khichdi. They can also help to deepen the flavor of the dish. Along with other phytonutrients from onions, it helps to build WBC (white blood cells) which serves as a line of defence against illness. 2. Add 1/4 cup green peas. Green peas add a bit of crunch and sweetness to khichdi. They can also help to make the khichdi more creamy and smooth. Green peas are good for weight loss, good source of vegetarian protein and have insoluble fibre to relieve relieve constipation. 3. Add 1 tsp ginger-garlic (adrak-lehsun) paste. Ginger and garlic are both aromatic vegetables, which means that they release pleasant fragrances when cooked. This can help to make khichdi more appealing to eat. Enjoy zero oil fada ni khichdi recipe | zero oil dalia khichdi | zero oil healthy moong dal lapsi khichdi | with step by step photos. | [To make zero oil fada ni khichdi, clean, wash and soak the bulgur wheat and yellow moong dal in enough water in a bowl for 15 minutes. Drain and keep aside., Heat the pressure cooker, add the cumin seeds, cloves and cardamom and dry roast for about 30 seconds., Add the onions and ginger-garlic paste and dry roast for 60 seconds., Add the bulgur wheat, yellow moong dal, peas and tomatoes and dry roast for another 1 minute while stirring continuously., Add the turmeric powder, chilli powder, salt and 2 cups of hot water, mix well and pressure cook for 3 whistles., Allow the steam to escape before opening the lid., Garnish th zero oil fada ni khichdi with coriander and serve hot with low-fat curds.] | [Energy, 117 cal, Protein, 4.8 g, Carbohydrates, 23.2 g, Fiber, 2.4 g, Fat, 0.5 g, Cholesterol, 0 mg, Sodium, 8.2 mg] | zero-oil-fada-ni-khichdi-recipe-22156r |
| rcp42277 | Zero Oil Green Mogri Raita | NA | NA | [chopped green radish pods (mogri), whisked curds (dahi), cumin seeds (jeera) powder, black salt (sanchal), chilli powder, salt] | 10 mins | 0 mins | [Gujarati Kachumber / Chutneys / Achar, Side Dishes, Raitas, Indian Party, Healthy Foods for Kids, Kids Calcium Rich Indian recipes, High Protein Indian recipes] | 3Makes 3 servings | Gujarati | The Zero Oil Green Mogri Raita has a very appetizing flavour and tempting good looks, with the green colour of the radish pods contrasting against the creamy white curds. Just a dash of spice powders and black salt is enough to spruce up this raita, as mogri is naturally tasty. You can also try other zero oil delights like the Pav Bhaji Khakhra or Mexican Rice . | [Combine all the ingredients in a deep bowl and mix well., Refrigerate for atleast 1 hour and serve chilled.] | [Energy, 78 cal, Protein, 2.9 g, Carbohydrates, 3.3 g, Fiber, 0 g, Fat, 4.3 g, Cholesterol, 10.7 mg, Sodium, 12.7 mg] | zero-oil-green-mogri-raita-42277r |
| rcp22530 | Zero Oil Masoor Dal | NA | Veg | [masoor dal (split red lentil), salt, cornflour, low fat curds, milk, cumin seeds (jeera), bayleaf (tejpatta), chopped onions, chopped tomatoes, turmeric powder (haldi), red paste, chopped coriander (dhania)] | 15 mins | 20 mins | [Popular Dals from all over India, Low Calorie Dals, Low Calorie Kadhis, Indian Pressure Cooker, Boiled Indian recipes, Pressure Cooker Vegetables, Non-stick Pan, Quick Dals / quick Kadhis] | 6Makes 6 servings | Indian | Masoor dal is a storehouse of nutrients like protein, folic acid, iron and zinc. Protein is required for the formation of new cells, their growth and maintenance. Folic acid and iron on the other hand build up the hemoglobin that carry oxygen and supply nutrients to our body. Zinc enhances the activity of our immune cells. Together all these nutrients help to boost immunity. Perhaps its time to say, "a cup of masoor dal a day keeps diseases at bay!" | [Clean, wash and soak the masoor dal in water for 2 to 3 hours. Drain and keep aside., Combine the dal, salt and 2 cups of water in a pressure cooker and pressure cook for 3 whistles., Allow the steam to escape before opening the lid and whisk the dal. Keep aside., Combine together the cornflour, curds and milk in a bowl and whisk well till it is smooth. Keep aside., Heat a non-stick pan on a medium flame and when hot, add the cumin seeds and bayleaf and dry roast for about 30 seconds., Lower the flame, add the onions, tomatoes, turmeric powder and red paste and dry roast for a few minutes stirring continuously. Sprinkle a little water if the mixture starts burning., Add the cooked dal, cornflour paste and 1 cup of water, mix well and simmer for 5 to 7 minutes or till the dal thickens., Serve hot garnished with coriander.] | [Energy, 124 cal, Protein, 8 g, Carbohydrates, 19.1 g, Fiber, 2.9 g, Fat, 1.4 g, Cholesterol, 2.7 mg, Sodium, 14.7 mg] | zero-oil-masoor-dal-22530r |
| rcp42276 | Zero Oil Purple Mogri Raita | NA | NA | [chopped purple radish pods (mogri), whisked curds (dahi), chopped coriander (dhania), cumin seeds (jeera) powder, black salt (sanchal), chilli powder, mustard (rai / sarson) powder, salt] | 10 mins | 0 mins | [Gujarati Kachumber / Chutneys / Achar, Side Dishes, Raitas, Italian Party, Healthy Foods for Kids, Kids Calcium Rich Indian recipes, Zero Oil] | 3Makes 3 servings | Gujarati | Radish pods of different varieties are available in India only during the winter months. They have a unique taste, which is enjoyably spicy, and can be cooked in various ways. Here, we have made a scrumptious and refreshing Zero Oil Purple Mogri Raita with the purple radish pods. Spiced up with common spice powders and garnished with coriander, this raita has a pleasant crunch and tongue-tickling flavour. Serve it chilled. You can also try other zero oil recipes like Zero Oil Tinda Masala or Zero Oil Masoor Dal . | [Combine all the ingredients in a deep bowl and mix well., Refrigerate for atleast 1 hour and serve chilled.] | [Energy, 78 cal, Protein, 2.9 g, Carbohydrates, 3.4 g, Fiber, 0 g, Fat, 4.3 g, Cholesterol, 10.7 mg, Sodium, 13.2 mg] | zero-oil-purple-mogri-raita-42276r |
| rcp22204 | Zero Oil Tinda Masala | Lunch | Veg | [sliced round gourd (tinda), chopped onions, chopped tomatoes, ginger-garlic (adrak-lehsun) paste, coriander (dhania) powder, cumin seeds (jeera) powder, turmeric powder (haldi), chilli powder, salt] | 20 mins | 21 mins | [Semi-Dry Sabzis, Non Stick Kadai Veg, Healthy Indian Acidity recipes, Low Carb Diet, Zero Oil Subzis, Acidity Subzis, Low Carb Indian Lunch] | 4Makes 4 serving | Indian | This is the perfect way to cook tinda when it is in season. With onions, tomatoes and spices, cooked together in a simple but effective way, the round gourd transforms into a great accompaniment for phulkas and parathas. Although it is made with minimal spices, the low-calorie Tinda Masala tastes fabulous and has a very pleasing mouth-feel too. | [Heat a deep non-stick kadhai on a medium flame and when hot, add the onions and dry roast for 5 minutes., Add the tomatoes, ginger-garlic paste, coriander powder, cumin seeds powder, turmeric powder, chilli powder, salt and ¼ cup of water, mix well and cook on a medium flame for 4 minutes while stirring occasionally., Add the tinda and ½ cup of water and mix well. Cover with a lid and cook on a slow flame for 12 minutes ,while stirring occasionally., Serve hot.] | [Not Given] | zero-oil-tinda-masala-22204r |
| rcp40677 | Zucchini and Bell Pepper Sandwich | Snacks | NA | [whole wheat hot dog rolls, mustard (rai / sarson) paste, cheese cubes, butter, diagonally cut zucchini, red yellow green, olive oil, grated garlic (lehsun), salt, dry red chilli flakes (paprika), dried mixed herbs, tomato ketchup] | 15 mins | 25 mins | [Sandwich Recipes, Evening Tea Snacks, Christmas, Father's Day, Indian Birthday Party, High Tea Party, Western Party] | 4Makes 4 sandwiches | Indian | A perfect balance of textures and flavours makes the Zucchini and Bell Pepper Sandwich a delight to relish! Mellow zucchini, pungent capsicum, peppy herbs and spiky spices come together to make a mind-boggling filling for mustard-lined hot dog rolls. Cheese cubes are also added to this arrangement as they melt when grilled, lending an irresistible flavour and texture to the sandwich. Serve the Zucchini and Bell Pepper Sandwich immediately after grilling with tangy tomato ketchup. You can also try other interesting snacks with zucchini like Cheesy Zucchini and Baby Corn Pizza and Corn and Zucchini Savoury Tarts . | [Heat the olive oil in a broad non-stick pan, add the coloured capsicum, zucchini, garlic and salt and sauté on a medium flame for 3 to 4 minutes., Add the chilli flakes and mixed herbs and sauté on a medium flame for 1 to 2 minutes. Keep aside to cool slightly., Divide the filling into 4 equal portions and keep aside., Cut a hot dog roll horizontally into 2 equal halves., Place both the hot dog roll halves on a clean, dry surface. Apply ¼ tsp of mustard paste on each of the halves., Spread 1 portion of the prepared filling evenly on the lower half of the hot dog roll. Arrange 3 cheese cubes evenly over it and sandwich it with the upper half of the hot dog roll with the mustard paste side facing downwards., Brush some butter on top of the hot dog roll and grill in a greased pre-heated sandwich griller for 5 to 7 minutes or till it turns brown and crisp from both the sides., Cut the sandwich diagonally into 2 equal pieces., Repeat steps 1 to 5 to make 3 more sandwiches., Serve immediately with tomato ketchup.] | [Energy, 328 cal, Protein, 9.2 g, Carbohydrates, 36 g, Fiber, 1.1 g, Fat, 16.4 g, Cholesterol, 0 mg, Vitamin A, 434.9 mcg, Vitamin B1, 0.3 mg, Vitamin B2, 0 mg, Vitamin B3, 1.2 mg, Vitamin C, 44 mg, Folic Acid, 9.8 mcg, Calcium, 147.5 mg, Iron, 1.7 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 51.5 mg, Potassium, 145.2 mg, Zinc, 0.1 mg] | zucchini-and-bell-pepper-sandwich-40677r |
| rcp22591 | Zucchini and Carrot Clear Soup | NA | NA | [sliced zucchini, sliced carrots, olive oil, chopped onions, chopped garlic (lehsun), baharat garam masala, chopped tomatoes, chopped celery (ajmoda), vegetable stock, chopped parsley, salt, black peppercorns (kalimirch)] | 10 mins | 25 mins | [Lebanese Soups, Indian Clear Soups, Chunky Indian Soups, Indian Pressure Cooker, Presssure Cooker Soups, Healthy Clear Soups, Weight Loss Hypothyroidism Diet] | 4Makes 4 servings | Indian | zucchini carrot soup | zucchini vegetable clear soup for weight loss | zucchini carrot Indian soup with vegetable stock | with 20 amazing images. zucchini carrot soup is a 100% vegetarian Indian soup. Learn how to make zucchini carrot soup with vegetable stock . zucchini carrot soup is a chunky and flavorful clear weight loss soup made with a variety of chopped vegetables, vegetable stock, and aromatics. It is a comforting and nutritious soup that is perfect for a cold winter day. The soup has a rich, savory flavor with a hint of sweetness from the vegetables. Zucchini carrot clear soup has a mild and slightly sweet flavor with a hint of earthy notes from the carrots. The zucchini adds a touch of sweetness and bitterness to the soup, while the carrots add depth and complexity. The soup is well-seasoned with salt and pepper, and the aromatics add a touch of freshness and brightness. To make zucchini carrot clear soup , heat the olive oil in a pan, add the onions and garlic and sauté for one minute. Add the baharat or garam masala, carrots, zucchini, tomatoes and celery and sauté for another 2 minutes.Add the vegetable stock, salt and pepper. Cook on medium heat for 10 minutes or till the vegetables are cooked. Add parsley and mix well. Serve zucchini carrot clear soup hot with pita bread or crusty bread. zucchini carrot soup is a Lebanese style soup made using baharat which is a Lebanese spice powder. You can use garam masala instead. Savor the simplicity and wholesomeness of zucchini carrot clear soup (65 calories only), a low-calorie and heart-healthy option for those managing diabetes and heart disease. zucchini carrot soup is rich in vitamin C, phosphorus, vitamin A (B-carotene) and Folic acid. pro tips for zucchini carrot soup . 1. Olive oil is a strong antioxidant and good for the heart. Also it has anti-inflammatory properties. This is one of the healthiest oils you can opt for. 2. Add vegetable stock or hot water. For better taste use vegetable stock or if in hurry then use stock cubesgaram masala as an option to baharat. Enjoy zucchini carrot soup | zucchini vegetable clear soup for weight loss | zucchini carrot Indian soup with vegetable stock | with step by step photos. | [To make zucchini carrot clear soup, heat the olive oil in a pan add the onions and garlic and sauté for one minute., Add the baharat or garam masala, carrots, zucchini, tomatoes and celery and sauté for another 2 minutes., Add the vegetable stock, salt and pepper., Cook on medium heat for 10 minutes or till the vegetables are cooked. Add parsley and mix well., Serve zucchini carrot clear soup hot with pita bread or crusty bread.] | [Energy, 65 cal, Protein, 1.6 g, Carbohydrates, 8.9 g, Fiber, 3 g, Fat, 2.7 g, Cholesterol, 0 mg, Sodium, 35.6 mg] | zucchini-and-carrot-clear-soup-22591r |
| rcp38986 | Zucchini and Carrot Pancake | BreakFast | NA | [grated zucchini, grated carrot, rice flour (chawal ka atta), besan (bengal gram flour), chopped coriander (dhania), chopped green chillies, salt, oil] | 10 mins | 20 mins | [Breakfast Chillas, Indian Pancakes, Indian Tawa, Non-stick Pan, Snack Recipes for Kids, Healthy Indian Breakfast, PCOS, Pregnancy Breakfast] | 6Makes 6 pancakes | Indian | Zucchini combines with carrots to make an unusual, colourful, and attractive pancake that will tickle the taste buds. Serve with ketchup or a chutney of your choice. Smaller versions can also be served as a party snack. | [Combine all the ingredients along with approx. ½ cup of water in a deep bowl and mix well to make a batter of pouring consistency., Grease a non-stick tava (griddle) using ½ tsp of oil, pour one ladleful of the batter on it and spread it to form 75 mm. (3”) diameter thick circle., Cook it, using ¼ tsp of oil, till it turns crisp and golden brown in colour from both sides., Repeat with the remaining batter to make 5 more pancakes., Serve immediately., The quantity of water may vary depending on the quality of besan and semolina used.] | [Energy, 86 cal, Protein, 2.3 g, Carbohydrates, 14.1 g, Fiber, 1.7 g, Fat, 2.3 g, Cholesterol, 0 mg, Sodium, 8.4 mg] | zucchini-and-carrot-pancake-38986r |
| rcp2906 | Zucchini and Yellow Pepper Toast | Snacks | NA | [baguette, melted butter, sliced zucchini, sliced yellow capsicum, olive oil, chopped garlic (lehsun), dry red chilli flakes (paprika), dried oregano, salt, mayonnaise, chopped parsley, salt, red chilli sauce] | 5 mins | 3 mins | [Jain Naashta, Quick Evening Snacks, Indian Toast recipes, Cocktail Party, Indian Party Starters, Oven, Quick Snacks / Quick Starters] | 8Makes 8 toasts | Jain | Zucchini and yellow pepper sautéed with a combination of spices and herbs forms a great topping for French bread coated with Mayo spread comprising mayonnaise, parsley and chilli sauce. The interplay of flavours is fantastic but the blend of textures is even more exhilarating, with crisp bread, crunchy veggies and a smooth spread clamoring for attention in each bite of the Zucchini and Yellow Pepper Toast. Do try other toasted bread snacks like Toasted Hummus Sandwich with Vegetables , Mushroom On Toast , Open Paneer Masala Toast and Grilled Corn Toast . Enjoy how to make Zucchini and Yellow Pepper Toast recipe with detailed step by step photos and video below. | [Arrange the bread slices on a greased baking tray. Brush all the bread slices with melted butter and bake in a pre-heated oven at 200°c (400°f) for 5 minutes or till they are crisp. Keep aside., Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds., Add the zucchini and capsicum and sauté on a medium flame for 2 minutes., Add the chilli flakes, oregano and salt, mix well and cook on a medium flame for 1 minute., Divide the topping into 8 equal portions and keep aside., To make zucchini and yellow pepper toast, divide the mayo spread into 8 equal portions., Place the toasted bread slices on a flat dry surface, apply 1 portion of the mayo spread evenly on each toasted bread slice and spread 1 portion of the topping evenly over it., Serve immediately.] | [Energy, 89 cal, Protein, 1.4 g, Carbohydrates, 11.7 g, Fiber, 0.3 g, Fat, 4.6 g, Cholesterol, 0 mg, Sodium, 71.6 mg] | zucchini-and-yellow-pepper-toast-2906r |
| rcp38498 | Zucchini Bajra Khichdi | NA | Veg | [chopped zucchini, bajra (black millet), oil, cumin seeds (jeera), asafoetida (hing), chopped red capsicum, capsicum, chopped yellow capsicum, salt, milk, chilli paste, chopped coriander (dhania)] | 15 mins | 32 mins | [One Dish Vegetarian Meals, collection of khichdi recipes, Pressure Cooker, Non-stick Pan, Quick Pressure Cooker, Protein rich food for kids, Gout Indian Recipes] | 2Makes 2 servings | Indian | This khichdi, which innovatively combines bajra, zucchini and colourful capsicum, looks and tastes good! Bajra is highly alkaline, which makes it very effective against acidity. The Zucchini Bajra Khichdi also goes easy on the spices and oil, making it all the more friendly to a sensitive stomach. Best of all, the crunchy vegetables and green chilli paste added to the khichdi impart a balanced flavour and rich aroma to the khichdi, so it can be had all by itself or with a simple accompaniment of curd or kadhi. All this makes the Zucchini Bajra Khichdi a convenient One Dish Meals for those suffering from acidity, safe to have even at night. | [Soak the whole bajra in enough water in a deep bowl overnight. Drain well., Combine the soaked and drained bajra and 1 cup of water in a pressure cooker, mix well and pressure cook for 5 whistles., Allow the steam to escape before opening the lid. Keep aside and do not drain the water., Heat the oil in a broad non-stick pan and add the cumin seeds., When the seeds crackle, add the asafoetida and sauté on a medium flame for 30 seconds., Add the red, green, yellow capsicum and zucchini, mix well and sauté on a medium flame for another 2 minutes., Add the salt and cooked bajra (along with the water), mix well and cook on a medium flame for 3 to 4 minute or till the water dries up, while stirring occasionally., Add the milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally., Add the green chilli paste and coriander, mix well and cook on a medium flame for 2 minutes, while stirring occasionally., Serve hot.] | [Energy, 243 cal, Protein, 7.8 g, Carbohydrates, 32.7 g, Fiber, 5.9 g, Fat, 8 g, Cholesterol, 8 mg, Sodium, 18.6 mg] | zucchini-bajra-khichdi-38498r |
| rcp39304 | Zucchini Fritters with Spicy Mayo Dip | Snacks | Veg | [zucchini strips, oil, chaat masala, self rising flour, cornflour, salt, dry red chilli flakes (paprika), dried oregano, chilli sauce, tomato ketchup, mayonnaise, schezuan sauce] | 5 mins | 9 mins | [Indian Snacks for Entertaining, Deep-fried Indian Starters, Deep Fry, Cocktail Party, Kadai Veg, Indian snacks under 10 minutes] | 4Makes 4 servings (4 serving ) | Indian | Zucchini features as an interesting finger food here, after being coated with a spicy batter and deep-fried to perfection. A spicy mayo dip made of mayonnaise and Schezuan sauce multiples the appeal of the Zucchini Fritters so much that it will test to will power to stop feasting on this snack! You can also try Herbed Maggi Fritters or Spicy Paneer Fritters . | [Combine all the ingredients along with 1¼ cups of water in a deep bowl and mix well using a whisk to make a thick batter., Heat the oil in a deep non-stick kadhai, dip the zucchini strips, a few at a time, in the prepared batter and deep-fry in hot oil till they turn golden brown in colour from all the sides. Drain on an absorbent paper., Sprinkle a little chaat masala on top and serve immediately with spicy mayo dip.] | [Energy, 357 cal, Protein, 4.9 g, Carbohydrates, 41.9 g, Fiber, 1.6 g, Fat, 21.2 g, Cholesterol, 0 mg, Vitamin A, 169.5 mcg, Vitamin B1, 0.2 mg, Vitamin B2, 0.2 mg, Vitamin B3, 1.7 mg, Vitamin C, 12 mg, Folic Acid, 40.1 mcg, Calcium, 33.6 mg, Iron, 1.6 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 312.1 mg, Potassium, 240.2 mg, Zinc, 0.6 mg] | zucchini-fritters-with-spicy-mayo-dip-39304r |
| rcp42559 | Zucchini Rollups | Snacks | Veg | [sliced zucchini, feta cheese, lemon juice, freshly ground black pepper (kalimirch), chopped basil, baby spinach, salt, olive oil] | 15 mins | 0 mins | [Lebanese Appetizers, Jain Snacks, High Tea Party, Cocktail Party, Indian Healthy Veg Snack, Healthy Fruit Snacks, Easy, Simple Indian Starters] | 6Makes 6 servings | Jain | Zucchini Rollups is an awesome cold starter, where the creaminess of feta cheese is interspersed with a burst of basil! This starter requires no cooking and is quite easy to make. It owes its success to the attractive presentation and the exciting mix of natural flavours, including the creaminess of feta, the herby taste of basil and the tanginess of lemon juice. Make sure you serve the Zucchini Rollup as soon as you assemble it, as it might let out some water if left for a while. You can also try other fabulous starters like the Spinach Stuffed Mushrooms or Veg Rice Cutlets. | [Grease a baking tray with 1 tsp olive oil. Place the zucchini over it, drizzle 2 tsp olive oil and sprinkle black pepper evenly over it. Bake it in a preheated oven at 150°c (300°f) for 5 minutes. Keep it aside to cool., In a deep bowl, add the feta cheese and mash it well with the back of a spoon till it is creamy in texture., Add the lemon juice, black pepper and the basil and mix well. Keep it aside., Place the zucchini slice on a clean, dry surface. Tear a baby spinach into two halves and place it on along one side of the slice, place a portion of the feta mixture over it and roll it from one end to other., Repeat steps 3 and 4 to make 11 more rolls., Serve immediately.] | [Not Given] | zucchini-rollups-42559r |
| rcp37327 | Zucchini Stir- Fry | NA | NA | [grated zucchini, oil, butter, chopped garlic (lehsun), grated processed cheese, dry red chilli flakes (paprika), salt] | 15 mins | 4 mins | [Western Party, Non-stick Pan, Quick Stir-Fries] | 2Makes 2 servings | NA | ‘Minimal ingredients but maximum flavour’ – that is the mantra this recipe follows! By virtue of using everyday ingredients and simple but appropriate cooking methods to draw out the best aroma and flavour, the yummy, cheesy Zucchini Stir-Fry is bound to become everybody’s favourite. Take care to grate the zucchini thickly so that it does not lump up with the cheese when cooked. Also, serve immediately to avoid wateriness. | [Heat the oil and butter in a broad non-stick pan; add the garlic and sauté on a medium flame for a few seconds., Add the zucchini and salt, mix well and cook on a high flame for 2 to 3 minutes, while stirring occasionally., Add the pepper, cheese, chilli flakes, mix well and cook on a medium flame for 30 seconds., Serve immediately.] | [Energy, 130 cal, Protein, 4.6 g, Carbohydrates, 6.6 g, Fiber, 2 g, Fat, 10.3 g, Cholesterol, 0 mg, Vitamin A, 276.3 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.2 mg, Vitamin B3, 0.9 mg, Vitamin C, 30.6 mg, Folic Acid, 52.6 mcg, Calcium, 106 mg, Iron, 0.9 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 42.8 mg, Potassium, 472.4 mg, Zinc, 0.5 mg] | zucchini-stir--fry-37327r |
| rcp41386 | Zucchini Thepla | Snacks | NA | [grated zucchini, whole wheat flour (gehun ka atta), turmeric powder (haldi), dry red chilli flakes (paprika), dried mixed herbs, garlic (lehsun) paste, ginger (adrak) paste, oil, salt, whole wheat flour (gehun ka atta), oil] | 10 mins | 15 mins | [Innovative Indian Recipes, Breakfast Theplas, Parathas, Tava, Kids Tiffin Box, Kids Weight Loss, Diet for Dialysis, Innovative Snacks] | 11Makes 11 theplas | Indian | Zucchini, a vegetable that you generally tend to associate with continental dishes and baked recipes, fits beautifully into our all-time desi favourite – the humble thepla! The whole wheat flour dough is enriched with zucchini, ginger and garlic, and in a unique twist, we also put a little dried herbs and seasonings into it. This gives the Zucchini Thepla a very exciting, fusion flavour. Do not rest the dough for too long as it will get watery and you will not be able to roll it properly. Be generous with the oil while cooking, or you might end up with dry and hard theplas. Serve this delicious thepla with pickles and raita or dips . You can try exciting options like the Herbed Curd Dip and the Mustard Chilli Pickle . | [Combine all the ingredients in a deep bowl and knead into a soft dough using enough water., Divide the dough into 11 equal portions., Roll out a portion of the dough into a 175 mm. (7”) diameter circle using a little wheat flour for rolling., Heat a non-stick tava (griddle) and cook on a medium flame, using oil, till it turns golden brown in colour from both the sides., Repeat steps 3 and 4 to make 10 more theplas., Serve immediately.] | [Energy, 132 cal, Protein, 2.3 g, Carbohydrates, 13.3 g, Fiber, 2.3 g, Fat, 8.1 g, Cholesterol, 0 mg, Sodium, 4.9 mg] | zucchini-thepla-41386r |
| rcp41713 | Zucchini Tomato and Mozzarella Caprese, Italian Stir-fry | NA | NA | [sliced zucchini, tomato cubes, grated mozzarella cheese, olive oil, chopped onions, chopped garlic (lehsun), basil, salt freshly ground black pepper (kalimirch)] | 15 mins | 8 mins | [Italian Salads, Italian Starters, Indian Stir Fry, Italian Party, Indian Party Starters, Non-stick Pan] | 3Makes 3 servings | Indian | In this Italian dish, the mozzarella cheese is the real star! Caprese is a type of Italian salad in which sautéed veggies are tossed with grated or sliced mozzarella cheese. The crunch of onions, the pungency of garlic, the succulence of zucchini and the juiciness of tomatoes are all accentuated by the addition of the grated cheese. Basil gives the Zucchini, Tomato and Mozzarella Caprese a nice herby touch while pepper gives a mild spiciness, which makes the caprese all the more enjoyable. Try other zucchini recipes like the Zucchini Stir- Fry or Broccoli, Spinach and Zucchini Stir- Fry . | [Heat the olive oil in a broad non-stick pan, add the onions and garlic and sauté on a medium flame for 2 minutes., Add the zucchini and sauté on medium flame for 5 minutes., Add the tomatoes, basil, salt and pepper and sauté on medium flame for 30 seconds., Switch off the flame, add the cheese and toss it gently., Serve immediately.] | [Energy, 77 cal, Protein, 1.9 g, Carbohydrates, 4.7 g, Fiber, 1 g, Fat, 5.8 g, Cholesterol, 1.8 mg, Vitamin A, 141.6 mcg, Vitamin B1, 0 mg, Vitamin B2, 0.1 mg, Vitamin B3, 0.4 mg, Vitamin C, 15.3 mg, Folic Acid, 20.2 mcg, Calcium, 46.2 mg, Iron, 0.4 mg, Magnesium, 0 mg, Phosphorus, 0 mg, Sodium, 58.6 mg, Potassium, 172.4 mg, Zinc, 0.2 mg] | zucchini-tomato-and-mozzarella-caprese-italian-stir-fry-41713r |
| rcp40748 | Zucchini, Bell Pepper and Sprouted Moong Salad | NA | NA | [chopped zucchini, chopped red capsicum, chopped yellow capsicum, chopped green capsicum, parboiled sprouted moong (whole green gram), chopped apple, olive oil, lemon juice, salt] | 15 mins | 0 mins | [Healthy Indian Recipes, Low Calorie Indian Salad, Wholesome Salads (Salads that make a meal), Western Party, Marathoners, Endurance Athletes, Triathlete, High Fiber, PCOS] | 4Makes 4 servings | Indian | This is one of the most fabulous ways to consume sprouted moong. Teamed up with Vitamin C rich colourful capsicums, juicy zucchini and yummy apples, the fibre rich sprouts turn into a terrific treat for your taste buds. Apple adds a nice fruity note to the Zucchini and Bell Pepper Sprouted Moong Salad, while lemon adds a zesty tanginess. Enjoy this salad immediately after tossing, while the textures are still crisp and fresh. Cabbage and Moong Dal Salad , Lemony Yoghurt Salad , Lettuce and Apple Salad With Lemon Dressing , Lettuce and Paneer Salad in Sesame Dressing , Orange Sesame Tabbouleh , Pear, Apple and Date Salad with Orange Dressing , Sprouts, Spring Onion and Tomato Salad , Stir-fried Paneer, Broccoli and Baby Corn Salad and Whole Masoor Salad are few more nutritious salads to enjoy during pregnancy. | [Combine all the ingredients in a deep bowl and toss well. Serve immediately.] | [Energy, 161 cal, Protein, 8 g, Carbohydrates, 22.6 g, Fiber, 6.6 g, Fat, 4.4 g, Cholesterol, 0 mg, Sodium, 16.5 mg] | zucchini-bell-pepper-and-sprouted-moong-salad-40748r |
| rcp4372 | Zunka | NA | Veg | [besan (bengal gram flour), oil, mustard seeds ( rai / sarson), cumin seeds (jeera), asafoetida (hing), chopped ginger (adrak), chopped green chillies, chopped garlic (lehsun), chopped onions, turmeric powder (haldi), salt, chopped coriander (dhania), oil, mustard seeds ( rai / sarson), asafoetida (hing), curry leaves (kadi patta), chopped garlic (lehsun), dry red chillies (pandi), chawal bhakri] | 15 mins | 14 mins | [Maharashtrian Bhaji, Quick Sabzis, Traditional Indian Sabzis, Easy Vegetarian Curry, Non-stick Pan, Quick Sabzis, Low Cholesterol] | 4Makes 4 servings (4serving ) | Maharashtrian | zunka recipe | jhunka | Marathi zunka bhakar | Maharashtrian zunka | with 28 amazing images. zunka is an authentic Maharashtrian delicacy which is slightly spicy but very satisfying in texture, flavour and aroma. Learn how to make Marathi zunka bhakar. Traditional Maharashtrian and spicy, the Maharashtrian zunka is considered by many as a dry version of the famous pitla. It is like a curry of ginger, green chillies, garlic, onions and coriander perked up with a very flavourful tempering. To make zunka, heat the oil in a deep non-stick kadhai and add the mustard seeds. When the seeds crackle, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds. Add the ginger, green chillies, garlic and onions and sauté on a medium flame for 5 minutes. Add the turmeric powder, besan and salt, mix well and cook on a slow flame for 1 to 2 minutes, while stirring occasionally. Add 1½ cups of hot water and mix well. Cover with a lid and cook on a slow flame for 3 to 4 minutes, while stirring occasionally. Add the coriander, mix well and keep aside. For the tempering, heat the oil in a small non-stick pan, add the mustard seeds, asafoetida and garlic and sauté on a medium flame for 1 minute. Add the curry leaves and red chillies and sauté on a medium flame for a few seconds. Add the tempering to the zunka and mix well. Serve immediately with chawal bhakri. Although a variety of spices are used, the curry leaves in the tempering lends a classic, aromatic touch to this jhunka. Serve it right off the stove with bhakri, thecha and buttermilk, as it will get dry if left for long. Though some good quantity of oil has been used in the Marathi zunka bhakar, you can benefit from the protein in besan and also gain in some antioxidant allicin from onion and garlic. Tips for zunka. 1. Ensure the besan has no moisture and is free of lumps, else the zunka might also turn lumpy. 2. After adding hot water at step 5, stir it instantly to get a uniform mixture. 3. The unique cooking method of tempering it twice is crucial to get an authentic taste. Enjoy zunka recipe | jhunka | Marathi zunka bhakar | Maharashtrian zunka | with photos and video below. | [To make zunka, heat the oil in a deep non-stick kadhai and add the mustard seeds., When the seeds crackle, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds., Add the ginger, green chillies, garlic and onions and sauté on a medium flame for 5 minutes., Add the turmeric powder, besan and salt, mix well and cook on a slow flame for 1 to 2 minutes, while stirring occasionally., Add 1½ cups of hot water and mix well. Cover with a lid and cook on a slow flame for 3 to 4 minutes, while stirring occasionally., Add the coriander, mix well and keep aside., For the tempering, heat the oil in a small non-stick pan, add the mustard seeds, asafoetida and garlic and sauté on a medium flame for 1 minute., Add the curry leaves and red chillies and sauté on a medium flame for a few seconds., Add the tempering to the zunka and mix well., Serve the zunka immediately with chawal bhakri.] | [Energy, 272 cal, Protein, 9 g, Carbohydrates, 28.4 g, Fiber, 6.6 g, Fat, 13.6 g, Cholesterol, 0 mg, Sodium, 33.1 mg] | zunka-4372r |
| rcp33143 | Zunka ( Know Your Flours ) | NA | NA | [oil, mustard seeds ( rai / sarson), cumin seeds (jeera), asafoetida (hing), chopped onions, chopped ginger (adrak), chopped garlic (lehsun), chopped green chillies, chilli powder, turmeric powder (haldi), besan (Bengal gram flour), salt, chopped coriander (dhania)] | 10 mins | 25 mins | [Saute, Deep Pan] | 4Makes 4 servings | NA | Zunka, especially when combined with jowar bhakri, green chillies and onions, is considered the quintessential marathi meal! | [Heat the oil in a deep pan and add the mustard seeds and cumin seeds., When the seeds crackle, add the asafoetida and onions and sauté on a medium flame till the onions turn translucent., Add the ginger, garlic and green chillies and sauté for half a minute., Add the chilli powder, turmeric powder, besan and salt, mix well and cook on a slow flame till the besan turns light brown in colour, stiring once in between., Add 2½ cups of water, mix well and cook on the slow flame for 8 to 10 or till the besan leaves the sides of the pan, while stirring continuously., Add the coriander and mix well. Serve hot., To prepare healthy zunka include greens like cabbage, fenugreek etc.] | [Not Given] | zunka--know-your-flours--33143r |